100th Boyk Bulletin eCookbook - Recipes from the first 100 issues

Aug 27, 2026

A compiled eCookbook celebrating the 100th Boyk Bulletin with recipes featured across the first 100 issues, originally launched in October 2007. The collection offers step-by-step preparations for a variety of dishes and treats, including Pumpkin Cheesecake with Maple Pecan Glaze, Chocolate & Peanut Butter Muddy Mix, and Grandma Libbey’s Sweet & Sour Meatballs. It also includes Valentine’s Day Cookies and several family-style casseroles and cakes, with clear bake times, ingredient lists, and serving guidance.

LanguageEnglish

CategoryLifestyle

FormatPDF

Pages58

Reading Time1 h 29 min

AccessFree to download

Pumpkin Cheesecake with Maple Pecan Glaze

Chocolate & Peanut Butter Muddy Mix

Grandma Libbey’s Sweet & Sour Meatballs

Valentine’s Day Cookies

Grandma Libbey’s Zucchini & Carrot Casserole

Grandma Libbey’s Cherry German Chocolate Cake

Chicken Cacciatore

Thank you to all of our loyal Boyk Bulletin readers and to our employees, friends, clients, and colleagues who have provided delicious recipes for our newsletter over the years. This eCookbook is a compilation of recipes featured in the first 100 issues of the Boyk Bulletin, which started in October 2007 . Enjoy! Pumpkin Cheesecake with Maple Pecan Glaze Ingredients: 1 ¼ cup graham cracker crumbs ¼ cup sugar ¼ cup butter or margarine, melted 3 (8oz) packages cream cheese, softened 1 (14oz) can Sweetened CONDENSED Milk 1 (15oz) can pumpkin 3 eggs ¼ cup maple syrup 1 ½ teaspoons ground cinnamon 1 teaspoon ground nutmeg ½ teaspoon salt Maple Pecan Glaze: 1 cup whipping cream (½ pint)¾ cup pure maple syrup ½ cup chopped pecans 1. Preheat oven to 325°F. 2. Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan. 3. With mixer, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add pumpkin, eggs, syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan. 4. Bake 1 ¼ hours or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours. 5. Prepare Maple Pecan Glaze: In medium-sized saucepan, combine 1 cup (½ pint) whipping cream and ¾ cup pure maple syrup; bring to a boil. Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally. Stir in ½ cup chopped pecans. Cover and chill until served. Stir before serving. 6. To serve, spoon some Maple Pecan Sauce over cheesecake. Garnish with whipped cream and pecans (optional) . Pass remaining sauce. Store leftovers covered in refrigerator. Chocolate & Peanut Butter Muddy Mix Ingredients: 9 cups Rice Chex cereal 1 cup peanut butter 2 cups semi-sweet chocolate chips ¼ cup butter 1 teaspoon vanilla 3 cups powdered sugar 1. Pour cereal into large mixing bowl, set aside. 2. In 1-quart microwavable bowl, stir together chocolate chips, peanut butter and butter. 3. Microwave on HIGH one minute. Remove and stir. Microwave for 30 more seconds or until smooth. Stir in vanilla. 4. Pour mixture over rice cereal and stir until evenly coated. Place mixture into 2-quart resealable food-storage plastic bag. 5. Add powdered sugar and shake until evenly coated. Spread on waxed paper to cool. 6. Store refrigerated in airtight container. 6. Store refrigerated in airtight container. Grandma Libbey’s Sweet & Sour Meatballs Ingredients: 1 pound ground beef or veal 1 medium onion, grated 1 egg ¼ cup oatmeal 2 Tablespoons water ¼ teaspoon salt 1 cup flour 2 Tablespoons cooking oil Sauce 1 cup ketchup ½ cup white raisins 3 Tablespoons brown sugar 1 Tablespoon chili sauce 2 (12oz) bottles of Vernor’s Ginger Ale 1. To prepare sauce: In large saucepan, combine ketchup, raisins, brown sugar, chili sauce, and ginger ale. Cook on medium heat, stirring frequently for 5 minutes, until smooth. Simmer on low 45 minutes to an hour, stirring occasionally. 2. While sauce is simmering, mix ground beef, onion, egg, oatmeal, water and salt in large bowl. Wet hands before forming meat mixture into 2 inch balls. 3. Shake uncooked meatballs in paper or plastic bag filled with flour. 4. Pan fry meatballs in large skillet coated with cooking oil. 5. Add meatballs to sauce and serve hot. Makes about 25 meatballs. Valentine’s Day Cookies Ingredients: 1 cup powdered sugar 1 cup butter or margarine 1 Tablespoon white vinegar 2 ¼ cups flour ¾ teaspoon baking soda 1 ½ teaspoons ground ginger ¼ teaspoon salt 6 drops red food coloring Frosting: 2 cups powdered sugar ½ teaspoon vanilla 2 Tablespoons milk Red food coloring Sprinkles & candy hearts, optional 1. Pre-heat oven to 400°F. In large bowl, mix together powdered sugar, butter and vinegar. Stir in flour, baking soda, ginger and salt; mix until well blended. Separate dough into two halves; add food coloring to one half. 2. On a lightly-

FAQs

What is included in the 100th Boyk Bulletin eCookbook?

It compiles recipes that were featured in the first 100 issues of the Boyk Bulletin.

How is the Pumpkin Cheesecake with Maple Pecan Glaze prepared?

The crust is pressed into a springform pan, the filling is mixed with cream cheese, condensed milk, pumpkin and spices, then baked and chilled; a maple pecan glaze is cooked and chilled before serving.

What types of recipes can readers expect besides desserts?

The collection includes both sweets and main-dish recipes, such as Sweet & Sour Meatballs and Chicken Cacciatore, alongside cookies and cakes.

Aug 27, 2026

Upload by Emma Mercer