The At-Large Chapter of the National Federation of the Blind of Iowa is celebrating its fifth birthday this year. One of the things we've done to raise money for our chapter is compile a cookbook of some of our favorite recipes. Here is a sampling of recipes from Food at Your Fingertips. If these recipes whet your appetite, we still have a few Braille cookbooks available for ten dollars per copy. For more info, contact April Enderton, email@example.com.
Blueberry Coffee Cake
by Nancy Finnestad
Nancy lives in northwest Iowa. She works as a web accessibility auditor. She likes to read and hike with her husband and little dog.
1/2 cup butter, at room temperature
1 8-ounce package cream cheese, at room temperature
1-1/4 cups sugar
2 large eggs
1 teaspoon vanilla
1/3 cup milk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh or frozen blueberries
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 cup flour
3 tablespoons butter
Method: Cream butter, cream cheese, and sugar. Add eggs, vanilla, milk, flour, baking powder, soda, salt, and berries. Mix and spread in a nine-by-thirteen-inch pan. Mix topping and sprinkle on coffee cake. Bake at 350 degrees for thirty to thirty-five minutes. Serves eighteen.
Hot Fudge Pie
by Loren Wakefield
Loren has been active in the Federation for over twenty-five years. He serves on our chapter board. Loren and his wife Teresa are homeschooling their grandchildren. Here is what Loren says about this recipe, “If you love chocolate, this is for you. It is so gooey and delicious.”
1 stick butter, softened
1 cup sugar
1 teaspoon vanilla
3 tablespoons cocoa powder
1 teaspoon salt
1/2 cup all-purpose flour
Method: Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add eggs and vanilla; mix well. Add cocoa powder, salt, and flour. Stir until well combined. Grease eight-inch pie pan with butter or cooking spray. Pour mixture into pie pan. Bake thirty to thirty-five minutes or until center is set.
by April Lynn Enderton
April is the president of the At-Large Chapter. She owns and operates Beulah Reimer Legacy, (BRL) and works at United Way. She enjoys reading, writing, camping, playing Scrabble, and listening to music.
1 package large flour tortilla shells
2 8-ounce packages cream cheese
1 can green chilies, drained
4 slices ham or turkey lunch meat
Method: Soften cream cheese in microwave. Dice lunch meat. Pour green chilies and diced meat into cream cheese. Mix and spread thin layer over tortilla shells. Roll and place in fridge until firm. Slice into one-inch pieces.
Variation: Mix one envelope ranch dressing mix into cream cheese. You can use black olives or thinly-chopped green onions instead of chilies.
by April Lynn Enderton
1 16-ounce can salmon
1/2 cup milk
3 cups soft bread crumbs (I use 1 sleeve Club crackers)
1/4 cup butter or margarine, melted
3 eggs, beaten
2 tablespoons finely chopped green pepper
2 tablespoons finely chopped onion
1/8 teaspoon pepper
Method: Drain salmon, saving the liquid, flake the fish. Heat milk. Add bread crumbs (crackers) and butter, let stand five minutes. Add salmon liquid; beat until smooth. Add eggs, green pepper, onion, pepper, and salmon; mix well. Pour into well-greased loaf pan. Bake at 350 degrees for forty to fifty minutes, until firm in center. Remove from oven, let stand five minutes. Loosen from sides of pan with spatula, invert onto serving platter. Makes six servings.
by Scott Van Gorp
Scott is the secretary-treasurer of the At-Large Chapter, the secretary of the state affiliate, vice president of the Des Moines Chapter, and treasurer of the Amateur Radio Division of the National Federation of the Blind. He enjoys reading, amateur radio, music, technology, and spending time with friends and family. “The scotcheroos have been a favorite in my family for as long as I can remember,” Scott says. “I got the recipe from my mother, and it quickly became one of the special things my late wife, Heidi, and I enjoyed making together. It’s been a great joy to share these with people over the years, and now I’m proud to share this recipe with my Federation family.”
1 cup sugar
1 cup white syrup
1 cup peanut butter
6 cups rice krispies cereal
1/2 cup chocolate chips
1/2 cup butterscotch chips
Method: Spray a nine-by-thirteen-inch pan with Pam. Place sugar, white syrup, and peanut butter in a glass bowl. Microwave 3-1/2 minutes, stirring after each minute. Add rice krispies. Spread in bottom of pan. Put chocolate and butterscotch chips in a bowl. Microwave 1-1/2 to 2 minutes. Stir after a minute. Spread over top of rice krispies. Let set until firm.
by Pam Quinn
Pam enjoys reading, traveling, and anything technology-related.
1 pound ground beef
1 16-ounce can refried beans
1 16-ounce jar salsa
2 cups shredded cheddar cheese
1 bag corn chips
Method: Preheat oven to 250 degrees. In skillet, brown beef; drain. Add beans and salsa; mix well. Spoon half of mixture into baking dish. Place thin layer of corn chips over mixture. Sprinkle with 1 cup cheese. Repeat layers. Bake fifteen to twenty minutes.
Turkey Rice Casserole
by Tom Davis
Tom serves on our chapter board. He enjoys reading, playing on his computer, listening to his Victor Reader Stream, hunting, and grilling.
2 cups instant rice
Any amount of leftover turkey you wish
1 onion, chopped
Whatever cheese you’d like to use and any amount you’d like
1 can cream of mushroom soup
1 can green beans, not drained
Salt and pepper to taste
Method: Mix well until rice is no longer dry. Bake at 350 degrees for an hour and fifteen minutes.
by Dolores Reisinger
For many years Dolores taught blind clients as a rehabilitation teacher for the Iowa Commission for the Blind during the years Dr. Kenneth Jernigan was its director. She lives in Cedar Rapids, Iowa, where she is active in her church and organizes lots of Meet the Blind events in her community.
4 eggs, well beaten
1 cup Bisquick
2-1/3 cups parmesan cheese
1/8 teaspoon garlic powder
1 stick margarine, melted
3 cups thinly sliced zucchini