The Decatur, Illinois, chapter of the Izaak Walton League of America was organized October 18, 1948.

 

Our mission is to conserve, maintain, protect, and restore the soil, water, and other natural resources for future generations.  Passing these values down through our youth ensures that our efforts for conservation will be continually preserved for years to come.

 

A new season is here finally!

 

 Sticky Caramel Mini Cakes

3/4 cup (1 1/2 sticks) butter (do not substitute margarine)
1/2 cup toasted pecans
11/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
11/4 cups firmly packed brown sugar
2 eggs
1/2 teaspoon Double-Strength Vanilla
Sliced bananas (optional)
Homemade Caramel Sauce and Caramel Drizzle Designs (optional)


Preheat oven to 350ºF. Spray Silicone Floral Cupcake Pan with nonstick cooking spray; set aside. In Small Batter Bowl, microwave butter on HIGH 11/2-2 minutes or until melted, stirring after each 30-second interval; set aside to cool slightly. Finely chop pecans using Food Chopper. In Classic Batter Bowl, combine pecans, flour, baking powder and salt; mix well and set aside. Add brown sugar, eggs and vanilla to butter; whisk until smooth using Stainless Whisk.

Add butter mixture to flour mixture; fold together using Classic Scraper just until combined (do not overmix). Using Large Scoop, place one level scoop of batter into each well of pan. Bake 18-22 minutes or until edges of cakes are golden brown. Remove from oven; cool 5 minutes in pan. Carefully invert cakes onto Stackable Cooling Rack.

If desired, arrange five banana slices in a circle in center of each serving plate. Drizzle plate with Homemade Caramel Sauce. Top with one cake. Decorate with Caramel Drizzle Designs, if desired. Serve warm.

Yield: 12 cakes

 

 

As summer is fast approaching, here is a recipe I would like to share with you! "Strawberry Glaze" This can be used for pies or for topping on a cake.

 

In a sauce pan add these 3 ingredients

 

1 pkg cook vanilla pudding

1 pkg strawberry Jell-o

2 1/2 c. water

 

Bring this mixture to a boil, cook for 4 minutes, cool and add your fresh sliced strawberries'. This is enough glaze for two pies. You can use this for fresh peaches, change the Jell-o to peach. This is enough glaze for two pies.

 

Hope you enjoy this recipe!!

Sue Jacobs

 

Fire and Ice                                     B.L.T. Dip
4 tomatoes                                                                    1 lb. bacon- fried crisp and crumbled
2 sm. cucumbers                                                           1 c. fresh tomatoes
2 sm. onions                                                                  1 c. sour cream
2 gr. peppers                                                                  1 c. mayo or Miracle Whip
Dice up above ingredients.                                               Serve on crackers..Very good.
Add
1/4 c. sugar
1/4 tsp. pepper
1 tsp. salt
Best if you let it sit overnight..
This will keep for 2-3 weeks

 

Submitted by: Pat Lowe 

 

 

1 Small head cabbage (or 1lb. bag slaw)

4 green onions (sliced)

1 pkg. chicken flavor Ramen noodles (noodles only, uncooked and broken into pcs.)

2 T. toasted sesame seeds

1 C. toasted sliced almonds or pecans

 

2 T. sugar

2 T. vinegar

1/2 C. oil

1 flavor packet from Ramen noodle pkg.

salt and pepper

 

Mix all together and enjoy. This can be made the night before serving. 8-10 cups broccoli & cauliflower can be used instead of cabbage.

 

 

Double Chocolate

Mousse Cups

Waffle bowls add an element of whimsy to these cool treats.

 

Ingredients

 

Waffle Cups

½ cup semi-sweet chocolate morsels

1 pkg (4 oz) prepared waffle bowls (10 bowls)

Mousse & Garnish

½ cup white chocolate morsels

1-cup cold milk

1 pkg (3.3 oz) white chocolate instant pudding and pie filling

1 container (8 oz) frozen whipped topping, thawed

3 tbsp sliced almonds, toasted

1 container (6 oz) fresh raspberries

 

For waffle cups, place semi-sweet morsels in Prep Bowl. Microwave on HIGH 60-90 seconds or until melted and smooth, stirring every 15 seconds. Dip Chef’s Silicone Basting Brush into chocolate. Swirl basting brush around inside walls of waffle bowls, replenishing brush with chocolate as necessary.

 

For mousse, place white chocolate morsels into another Prep Bowl. Microwave on HIGH 60-90 seconds or until melted and smooth, stirring every 15 seconds. Combine milk and pudding mix in Classic Batter Bowl; whisk using Stainless Whisk until thickened. Add melted white chocolate; whisk until smooth. Fold in whipped topping using Small Mix N Scraper®.

 

Coarsely chop almonds using Food Chopper. To assemble cups, spoon mousse into gallon-size resealable plastic bag. Trim corner of bag with Utility Knife; using a circular motion, pipe mousse evenly into cups. Sprinkle mousse with almonds and top with raspberries.

 

Yield: 10 servings

 

Cook’s Tips

 

1. To toast almonds, place into (8-in.) Sauté Pan. Cook 7-10 minutes over medium heat, stirring frequently with Slotted Turner until toasted. Remove from pan to cool.

 

2. Plain ice cream cones can be substituted for the waffle bowls, if desired.

 

3. If desired, 1 pkg (3.4 oz) vanilla instant pudding and pie filling mix can be substituted for the white chocolate pudding.

 

 

 

If anyone has any recipe's they would like to share please give us a call at 217-422-0911 or email us at decaturiwla@gmail.com.