South Lakeshore Christian Church
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Pumpkin Cookies

12/1/2018

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1/2 c shortening
1 1/2 c. sugar
1 egg
Cream shortening and sugar, add egg.

​2 1/2 c. flour
1 tsp. baking powder
1 tsp soda
1 tsp. vanilla
1/2 tsp salt
1 tsp each nutmeg & cinnamon
1 c. pumpkin

Add dry ingredients and pumpkin alternately. Beat until smooth.
Lastly add, 1/2 c. nuts, 1 c. raisins, 1 c. chocolate chips

Drop by teaspoon and bake 375 for 10 minutes.

Submitted by: Karen S.

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Peanut Butter Cake with Chocolate Icing

8/1/2016

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Submitted by: Dana Keeling
Blend at low until crumbly, 
  • 2 1/4 c. flour
  • 2 c. brown sugar, packed 
  • 1 c. peanut butter 1
  • /2 c butter (or oleo) at room temp. 
Add rest of ingredients and blend at low speed until all is wet. Then beat on med. speed for 3 min. 
  • 1 tsp. baking powder
  • 1/2 tsp. soda 
  • 1 1/4 c. milk
  • 2 tsp. vanilla 
  • 3 eggs
Can be made into a cake or cupcakes. 
Dark Chocolate Frosting: 
  • 1/4 c. soft butter, cream until smooth
  • Sift 1 1/2 c. powdered sugar (packed) 
  • Add 1/4 c. cocoa add alternately with 3 t. milk and 1/2 vanilla 
Heat over low heat, stirring until dark and glossy (5 minutes). Spread immediately over cake top or dip cupcakes in it and twirl.
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Cream Cheese Bars

12/14/2015

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  • 2 cans crescent rolls
  • 1/2 cup butter 
  • 2 8-oz. packages cream cheese
  • 3/4 cup sugar 
  • 1 cup sugar
  • 1 teaspoon cinnamon 
  • 1 teaspoon vanilla

Spray 9 x 13 pan with Pam. Roll out one tube of rolls. Cream together
​1 cup sugar and vanilla with cream cheese. Spread over crescent rolls. Lay down second tube. Melt 1/2 cup butter. Mix with 3/4 cup sugar and cinnamon. Pour over top and bake at 350 degrees for 30—35 minutes. Cool and cut into bars. 
Submitted by: Linda Williams


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Divinity

12/1/2014

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  • 2 cups sugar
  • 2/3 cup light corn syrup 1/2 cup water
  •  1/2 cup water 
  • 2 egg white
  • 1 teaspoon vanilla
  • 2/3 cup coarsely chopped nuts 


Cook sugar, corn syrup, and water (use 1 tablespoon less on humid days) in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved. Continue cooking, without stirring, to 260 degrees Fahrenheit on candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball that holds its shape but is pliable.

Beat egg whites in medium bowl with electric mixer on high speed until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites, beating constantly on medium speed. Add vanilla. Beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for mixer.) Gently stir in nuts.

Drop mixture from buttered spoon onto waxed paper. Let stand at room temperature until candies feel firm. Store in airtight container.

 —Submitted by Nanette Coffey

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Excelsior Cheesecake 

11/1/2014

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Filling: 
  • 2 lbs. cream cheese (at room temperature) 
  • 2 eggs 
  • 1 cup sugar 
  • 1 tsp. vanilla extract 
  • 1 tsp. almond extract 
Crust: 
  • 2 cups graham cracker crumbs 
  • 1/2 cup softened butter 
  • 1/2 cup sugar 
Topping: 
  • 2 cups sour cream 
  • 3/4 cup sugar 
  • 1 Tbsp. lemon juice 
  • 1/2 tsp. almond extract 

Beat cream cheese, then slowly add remaining ingredients. While this is beating, I prepare the crust and place it in the spring form pan. Pour cream cheese mixture into the pan and place on the center rack in a cold oven. Place a cookie sheet on the bottom rack with water in it and set oven to 350 degrees. Cook for approximately 45 minutes or until set. The cake will look firm and not jiggle. While the cheesecake is cooling, I mix up the topping. Pour topping over the cheesecake after you have allowed it to set a bit and it is not too hot. Bake again for 15 minutes or until the topping is set. 

Refrigerate for at least 2 hours before serving. 

—Submitted by Pam deLeon 

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Chocolate Rhubarb Cake

4/6/2014

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  • 1/2 cup margarine or butter
  • 1/2 cup vegetable oil 
  • 1 3/4 cups sugar 
  • 2 eggs 
  • 2 tbsp. vanilla 
  • 1/2 cup sour milk 
  • 2 cups rhubarb 
  • 2 1/2 cups flour 
  • 4 tbsp. cocoa 
  • 1 tsp. baking soda 
  • 1/2 tsp. cinnamon 
  • 1/2 tsp. salt 
  • 1 tsp. baking powder 
  • 1/2 cup chocolate chips, optional 
  • 1 cup nuts, optional 

Mix margarine, oil, and sugar; cream well. Add eggs, vanilla, and sour milk; mix well. Add flour, 
cocoa, baking soda, cinnamon, salt, and baking powder; mix well. Stir in rhubarb, adding chocolate 
chips and nuts, if desired. Put in a 9 x 13-inch greased and floured pan. Bake at 325 degrees for 
1 hour. Frost with chocolate frosting. 

Submitted by: Robert Silveus 


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Oreo Bon Bons

3/12/2014

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  • 1 package Oreos
  • 1 package Cream cheese
  • Chocolate Almond Bark

Place cookies in food processor and grind until fine.  Combine crumbs with softened cream cheese.  Roll mixture into tablespoon sized balls.  Place in the freezer until firm.  Melt almond bark.  Dip balls into melted chocolate and place on foil.  Return to freezer until firm, then store in the refridgerator.  

Submitted by: Becky Brenner

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1740 South 84th Street, Tacoma, WA 98444    Phone: 253-535-3811    Email: [email protected]
  • Home
  • About Us
    • Visit Us
    • Who We Are
    • What we Believe
    • Contact Us
    • Directions
  • Media
    • Events
    • Pastor's Blog
    • Sermons
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    • Missions
    • Narcotics Anonymous
  • Giving