Find a new recipe for the season in Grafton

Chamber of Commerce publishes community cookbook filled with time-tested recipes for sweets

COPIES OF THE Grafton Chamber of Commerce’s “Home for the Holidays Community Cookie and Dessert Cookbook” were held by Annalise Kannenberg, the Chamber special events and tourism promotion director. Photo by Sam Arendt

    If you’re looking for a few tested — and delicious — recipes for holiday treats, look no further than the Grafton Area Chamber of Commerce.
    The Chamber recently published its “Cookie and Dessert Cookbook” as part of the Home for the Holidays in Grafton campaign.
    The cookbook came about when the Chamber realized that with Covid-19, it would have to radically change its traditional Christmas celebration, Annalise Kannenberg, the Chamber’s special events and tourism promotion coordinator, said.
    “What do you think of when you think of being home for the holidays? Decorating the tree. Singing carols. Baking Christmas cookies,” Kannenberg said.
    The Chamber hadn’t published a community cookbook for years, she said, so members embraced the plan.
    It was especially relevant, she added, because while the community has many families that have been there for generations, numerous other people only recently moved to the area.
    The cookbook is a nice way to introduce them to the Grafton area, Kannenberg said.
    The Chamber solicited recipes via social media, the village newsletter and local newspapers.
    The response was heartening, Kannenberg said.
    “People were super excited for it,” she said. “Everyone wants to be involved.”
    To personalize the recipes, the Chamber printed a little information about each person in the book, in some cases including their family history in the community and their current role.
    The recipes are all cookies and desserts, including at least one gluten-free recipe, Kannenberg said — as well as two recipes for dog treats, including “Bruno Bites,” submitted by the Brunnquell family on behalf of their canine companion Bruno. The dog, who died this year, was “the First Dog of Grafton” for 11 years — his human family is headed by Village President Jim Brunnquell and his wife Cathy.
    The cookbook costs $10. It can be ordered online at or by calling the Chamber office at 377-1615.


Bruno (Dog) Bites
Cathy Brunnquell

1 to 1½ cups oatmeal
2 4-ounce jars of turkey/chicken baby food
2 4-ounce jars sweet potato/pumpkin baby food

    Grind the oatmeal in a food processor. Add the baby food to the food processor and combine with the oatmeal to create a thick mixture. Use a spoon or melon ball scoop to drop balls of the oatmeal/baby food mixture into the cups of a mini muffin pan, making the treats smaller for small dogs and larger for large dogs.
    Bake in a 350-degree oven for 20 to 22 minutes — smaller-sized treats require less time.
    Let treats cool before serving to your dog. Store in an air-tight container in the refrigerator
    Makes about 15 tablespoon-sized treats.
    Make sure the baby food does not contain garlic, onion or other ingredients that may be harmful to your dog.

Flourless Chewy Chocolate Decadent Cookies
Marji Horvat

2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1 dash salt
2 to 4 room temperature large egg whites
1 tablespoon vanilla extract
1½ cups chocolate chips

    Whisk powdered sugar, cocoa powder and salt together in a large bowl. Whisk two egg whites, into the dry ingredients and beat until the batter is moistened. Add vanilla extract.
    The consistency you need is a brownie-like, fudgy batter. If batter seems too thick, add another egg white. If it still seems too thick, add a fourth egg white.
    Gently stir in chocolate chips. Spoon 12 evenly-spaced mounds of batter onto two rimmed cookie sheets that are lined with parchment paper and coated with cooking spray.
    Bake in a 350-degree oven about 14 minutes, until the tops are glossy and lightly cracked.
    Let cool completely and store in an airtight container.
    Makes one dozen cookies.


Gluten Free Chocolate Chip Cookies
The Curkov family

8 tablespoons butter
1 tablespoon milk
3/4 cup brown sugar
1/4 cup sugar
1 egg
2 teaspoons vanilla extract
1-1/3 cup gluten-free flour (King Arthur Measure for Measure recommended)
1/4 cup almond flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chocolate chips
Sea salt for topping, optional

    In a medium bowl, whisk together gluten-free flour, almond flour, baking soda and salt until evenly combined.
    Melt butter in saucepan over medium heat. Once the butter is melted, whisk continuously. Butter will begin to foam and after a few minutes will begin to brown on the bottom of the saucepan. Take off the heat when solids turn brown and butter gives off a nutty aroma. Pour in glass bowl to prevent burning.
    Add milk, brown sugar and sugar to butter. Whisk to combine. Add egg and vanilla and whisk until smooth and creamy. Using a rubber spatula, add dry ingredients until well combined. Stir in chocolate chips. Cover bowl and refrigerate for 30 minutes.
    Scoop dough into balls and place on a baking sheet a few inches apart. Bake in a 350-degree oven for 11 to 13 minutes, until golden and center is set. Let cool five minutes on sheet and transfer to wire rack.


Holiday Slow Cooker Turtle Brownies
Police Chief Jeff Caponera

18-ounce package fudge brownie mix
2/3 cup mini chocolate chips
2/3 cup oil or applesauce
1/4 cup water
2 eggs
11 ounces caramel bits
1/3 cup heavy cream
3/4 cup chopped pecans
3/4 cup hot water
12 ounces hot fudge sauce

    In a large bowl, combine brownie mix, chocolate chips, oil, water and eggs. Stir or whisk together until combined. Do not overmix.  Pour brownie batter into a six-quart slow cooker that’s coated with cooking spray.
    Place the caramel bits and heavy cream in a medium bowl and microwave in 30-second intervals on high heat, stirring in between, until caramel is completely melted. Stir in pecans.
    Pour caramel mixture over the top of the brownie mixture. Use a spatula or knife to swirl the caramel mixture into the brownie mixture.
    In a small bowl, whisk the hot fudge sauce and hot water together until smooth. Pour over the top of the caramel mixture. Place the lid on the slow cooker and cook on high for three to 3-1/2 hours, until the edges of the brownies are set. The center will be gooey.
    Serve with ice cream, caramel or hot fudge — or all three.


Macadamia Nut and White Chocolate Cookies
The Antoine family

2-1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, room temperature
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
1-1/2 cups macadamia nuts, coarsely chopped
1-1/2 cups white chocolate chips
1/2 cup chopped dried cranberries, coarsely chopped
1/2 teaspoon solid vegetable shortening

    Combine flour, baking powder, baking soda and salt in a medium bowl.
    With an electric mixer on medium speed, beat butter and sugar until smooth and creamy. Beat in egg and vanilla. Increase speed to high and beat until the mixture is light and fluffy. Beat in flour mixture just until combined.
    Stir in nuts, cranberries, and one cup white chocolate chips until a soft dough forms.
    Drop dough by the rounded tablespoon onto two large baking sheets lined with parchment paper or nonstick foil, making sure dough balls are two inches apart.
    Bake in a 350-degree oven for 15 to 18 minutes, rotating baking sheets halfway through, until the cookies are lightly browned along the edges. Let cool on baking sheets on wire racks about five minutes.
    Transfer cookies to racks and let cool completely.
    Place remaining white chocolate chips and shortening in a small microwavable bowl. Microwave on medium for one to two minutes, just until melted, stirring at 30 second intervals. Stir until smooth, then let cool slightly. With a spoon, drizzle mixture over the top of each cookie. Let stand about 30 seconds, until the white chocolate sets.


Spritz Cookies
Annalise Kannenberg

3/4 cup butter, softened
1/2 cup sugar
3 ounces lime or cherry gelatin— not sugar-free
1 egg
1/2 teaspoon vanilla extract
1-3/4 cups flour
1/2 teaspoon baking powder

    In a large bowl, cream butter, sugar and gelatin powder until light and fluffy. Beat in egg and vanilla. Combine flour and baking powder, then gradually add to creamed mixture and mix well.
    Using a cookie press fitted with the disk of your choice, press dough two inches apart onto ungreased baking sheets. Decorate as desired with colored sugar or sprinkles.
    Bake in a 400-degree oven for six to eight minutes. Do not brown. Move to wire rack to cool.


Twix Cookies
Bonnie Bartel

For cookie:
1-1/2 cups butter, softened
1 cup powdered sugar
1 teaspoon vanilla
3 cups flour
1/4 teaspoon salt
For caramel layer:
15 ounces caramels
2 tablespoons evaporated milk
For chocolate layer:
2 cups milk
2 cups milk chocolate chips
2 teaspoons shortening

    In a large bowl, cream butter and sugar. Add vanilla, flour and salt mix until combined.
    Dump dough onto lightly floured surface and roll out until 1/2 inch thick. Use small biscuit cutter to cut out cookies and place on a greased cookie sheet.
    Bake in a 350-degree oven for 14 to 16 minutes. Remove from oven and cool completely.
    Melt caramels and evaporated milk in the microwave in 45-second intervals, stirring between each interval. Spread over cooled cookies. Let caramel cool completely.
    In a small microwave-safe bowl, melt chocolate chips and shortening in 30-second increments, stirring in between until melted. Spread over top of cooled caramel and let chocolate set before serving.




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