Thank you for submitting all of your favorite recipes for our 25th Anniversary cookbook! Looking forward to having the best of the best recipes ALL in one place.
Remember: recipes cannot be copy written, so any favorite recipe you have that is from another cookbook or website, CAN be included in our SWBC cookbook.
Just a few notes:
- When listing ingredients please use the following abbreviations: (Tbsp.; Tsp.; oz.; lb.; c.; g.; pt.; qt.; pkg.; gal.; doz.; sm.; med.; lg.; env.)
- Include container sizes [examples: 16-oz. pkg.; 24-oz. can]
- List ingredients in the order they are used
- Keep directions in paragraph form, not in steps
- Use names of ingredients in the directions (ex: "Combine flour and sugar." NOT statements like "Combine first 3 ingredients")
- Please include temperatures and cooking, chilling, baking, and/or freezing times
- Anything not part of the recipe (ingredients, directions, contributor name, serving size or recipe title) please list in the 'Recipe Notes' section of this form
- Recipes need to fit into one of the categories listed, only use 'other' if absolutely necessary
All recipe submissions must be completed by: Tuesday, February 28, 2023.
The last question is how you will preorder a cookbook. Cost is estimated to be around $10 per cookbook and payment is due to Raylene Tormanen, Angie Dubbert, Rachel Stouffer, or Ann Gray (deadline, TBD). More detailed information on price to come.
