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First Cousins Reunion 2016

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We finally got a page up from the First Cousins Reunion.  Here are some videos, pictures, and a link to the Jeopardy game.

If you have any additional photos we can post here, send them to thecures@thecures.com. Enjoy!

Karen and Chuck

Here is the memorial video from the reunion: Cure Memoriam

And the First Cousins Reunion video: First Cousins Reunion

Take a look at our jeopardy game: /reunion_jeopardy

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Really cute “kids”
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Ed earned some Big Money  in the Jeopardy Game!
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Fellow contestants, Jim and Dave didn’t fare as well
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Cynthia, Aunt LaRita, and Judy have lots of answers.
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More “fun” kids…
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Wes Cure (not a FIRST cousin) made a perfect go-fer guy. Thanks.

 

Cookies

Toll House Slice & Bake

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Toll House Slice & Bake
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Ingredients
Instructions
  1. Preheat oven to 375°.
  2. Combine butter, sugars, and vanilla. Beat until creamy.
  3. Beat in eggs.
  4. Gradually add dry ingredients. Mix well.
  5. Stir in chocolate chips and nuts.
  6. Divide dough into halves.
  7. Bake immediately or shape in rolls and wrap in waxed paper. Refrigerate up to one week or freeze up to 8 weeks.
  8. To bake preheat oven to 375°.
  9. Cut each chilled roll into 1 inch slices and then into 4 quarters.
  10. Place on ungreased cookie sheets.
  11. Total recipe makes 12 dozen cookies.
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Cookies

Margie’s Scottish Shortbread

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Margie’s Scottish Shortbread
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Margie’s Scottish Shortbread
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Ingredients
Instructions
  1. Beat butter and sugar ‘til soft and creamy.
  2. Add flour very slowly but don’t over beat.
  3. Turn out on floured board and knead very lightly until smooth.
  4. Roll ¼ - ½ in. thick, cut into bars.
  5. Prick top of bars with a fork.
  6. Refrigerate at LEAST one hour.
  7. Bake in 375° for 5 minutes, turn down to 325° for 30 minutes until golden brown.
  8. When removed from oven, immediately sprinkle with a little sugar.
  9. Enjoy!
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Cookies

Scotchie Pan Cookies

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Scotchie Pan Cookies
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Scotchie Pan Cookies
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Ingredients
Instructions
  1. Preheat oven to 375°.
  2. In small bowl combine flour, baking powder, soda, and salt. Set aside.
  3. In large bowl combine butter, brown sugar, eggs and water, beat until creamy.
  4. Gradually add flour mixture.
  5. Stir in oats, butterscotch chips, and orange extract.
  6. Spread in greased 15”x10” jelly roll pan.
  7. Bake for 20-25 minutes. Cool completely and cut into 2” squares. Makes 35.
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Cookies

Poor Man Cookies

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Poor Man Cookies
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Poor Man Cookies
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Ingredients
Stew til 1 cup liquid
Add
Sift and add
Instructions
  1. Bake 18-20 min. at 350° in shallow pan.
Recipe Notes

Mom Helling (Dad’s favorite)

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Cookies, Desserts

Peter Pumpkin Squares

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Peter Pumpkin Squares
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Peter Pumpkin Squares
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Ingredients
Frosting
Instructions
  1. Mix first four ingredients.
  2. Add dry ingredients. Mix well.
  3. Bake in greased jelly roll ran at 350° for 25-30 minutes.
  4. Mix all ingredients for frosting.
  5. Cool and frost.
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Peanut Chews

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Peanut Chews
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Peanut Chews
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Ingredients
Crust
Topping
Instructions
  1. Combine ingredients with pastry blender until crumb mixture forms.
  2. Press into 9”x13” pan and bake at 350˚ for 12-15 min.
  3. Immediately sprinkle with 2-3 c. miniature marshmallows.
  4. Return to oven for 1-2 minutes, or until marshmallows puff up.
  5. Cool while preparing topping.
  6. Heat corn syrup, margarine, vanilla and chips until melted and smooth; stir in peanuts and krispies.
  7. Spread over crust. Chill, but take out of fridge and bring to room temp. to cut. Do not need to be stored in refrigerator.
Recipe Notes

From Deb Cure (Ed’s Debbie)

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Cookies

Oatmeal Raisin Cookies Recipe

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Oatmeal Raisin Cookies Recipe
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Oatmeal Raisin Cookies Recipe
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Ingredients
Instructions
  1. Pre-heat oven to 350 degrees. Line two large cookie sheets with parchment paper or waxed paper.
  2. Either by hand or with electric mixer, beat butter until creamy.
  3. Add sugars; beat until fluffy, about 3 minutes.
  4. Beat in eggs one at a time.
  5. Add vanilla.
  6. Mix flour, salt, baking powder, and nutmeg together in medium bowl.
  7. Stir dry ingredients into butter-sugar mixture.
  8. Stir in oats, raisins and optional walnuts.
  9. Working with generous 2 tablespoons of dough each time, roll dough into 2-inch balls. Place balls on parchment-lined cookie sheet, leaving at least 2 inches between each ball.
  10. Bake until cookie edges turn golden brown, 22 to 25 minutes.
  11. Let cool on cooling rack at least 30 minutes before peeling cookie from parchment.
  12. If you prefer a less sweet cookie, you can reduce the white sugar by one-quarter cup, but you will lose some crispness. Do not over bake these cookies. The edges should be brown, but the rest of the cookie should be very light in color. The trick to making the cookies chewy is to make them large. Smaller cookies tend to get more dried out and crisp, and therefore not as chewy.
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Cookies

Not Mrs. Field’s Chocolate Cookies

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Not Mrs. Field’s Chocolate Cookies
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Not Mrs. Field’s Chocolate Cookies
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Ingredients
Instructions
  1. Preheat oven to 400°.
  2. Cream butter and sugars.
  3. Blend in eggs, add powdered oatmeal and mix.
  4. Add vanilla.
  5. Sift salt, baking powder and soda, flour. Add in batches to creamed ingredients.
  6. Batter will be very stiff – you might need to use a spoon or your hands.
  7. Mix in chips, grated chocolate and nuts.
  8. Place golf-ball sized pieces of dough 2 inches apart on ungreased cookie sheet. Do not mash flat.
  9. Bake 8 minutes. Do not over bake. Cookies will not look done, but over baking ruins them. This is a soft cookie. Makes about 40 cookies.
Recipe Notes

To heighten sense of authenticity, serve warm with cold milk in a shopping mall

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Lemon Bars

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Lemon Bars
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Lemon Bars
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Ingredients
Crust
Filling
Instructions
  1. Mix crust and press into 9x13” baking pan.
  2. Bake at 350° for 20 min.
  3. Meanwhile, in small bowl beat eggs until light.
  4. Gradually add sugar beat until mixture is thick and lemon-colored.
  5. Add lemon zest, juice, and remaining 1/3 c. flour, and baking powder.
  6. Pour lemon mixture over baked crust and return to oven, bake for 15 to 20 min, or until topping is pale golden.
  7. Place on a rack to cool. While still warm sift powdered sugar lightly over top.
  8. Cut in 2 ½ in. bars. Store in airtight container.
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