One of curling’s traditions is broomstacking: the social get-together after each game. Originally, curlers, after completing a curling game on the pond, would stack their brooms in front of the fire and enjoy beverages with the opponent. Today, curlers socialize after the games in the club’s bar area, warm room, or at a local restaurant or bar.
Our club members take turns bringing snacks and treats to broomstacking, and sometimes they’re met with an “I have to get the recipe to this!” That’s what this section is for — so we (and you!) can enjoy some of our favorite broomstacking food.
Kielbasa and Pineapple
- 3 1-lb kielbasa links – cut on diagonal
- 1 can crushed pineapple (in juice)
- 1 cup light brown sugar
- 1 tablespoon – more or less – mustard, yellow or spicy brown
In a large skillet add kielbasa and cover with water. Bring to a boil, then simmer for approx 3 hours, stirring occasionally (until most of the water is gone). Add pineapple and juice, brown sugar and mustard, and stir. Simmer approximately 1 hour (until most of the liquid is gone). Place in crockpot to keep warm.
Decadent Chocolate Delight (crockpot cake)
- 1 package chocolate cake mix (about 16 ounces)
- 8 ounces sour cream
- 1 cup semisweet chocolate chips
- 1 cup water
- 4 eggs
- ¾ cup vegetable oil
- 1 package (4 serving size) instant chocolate pudding
Coat 4 quart crockpot with nonstick cooking spray. Combine all ingredients in medium bowl, mix well, then transfer to the crockpot and cover. Cook on low 3-4 hours or high 1½ to 1¾ hours.
Yum Yum Brownie Muffins
- 1 box devil’s food cake mix
- 1 can solid pack pumpkin (15 oz)
Mix the 2 ingredients in a bowl — it takes a bit of work but it will mix together. DO NOT add anything else. (The mixture will be very thick.) Place batter into muffin (or mini muffin) tins lined with paper or sprayed with nonstick cooking spray. Bake @ 400 degrees for 20 minutes.
Potato Chip Cookies
from Kieran (via Martha)
- 2 sticks unsalted butter, softened
- 3/4 cup packed light-brown sugar
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon coarse salt
- 4 cups coarsely crushed salted potato chips (from a 7-ounce bag), divided — crunchier chips (like Cape Cod) work better
- 1 cup pecans (3 3/4 ounces), toasted and coarsely chopped
- Preheat oven to 375 degrees. Beat together butter and sugars with a mixer on high speed until fluffy, 2 to 3 minutes. Add vanilla and eggs, and beat on medium speed until just combined.
- Add flour, baking soda, and salt, and beat on low speed until just combined. Stir in 2 cups potato chips and the nuts.
- Roll dough into balls using about 1/4 cup dough per ball, and then roll balls in remaining potato chips to coat. Place cookies 2 inches apart on a parchment-lined baking sheet. Bake until golden, 14-18 minutes. Let cool completely on baking sheet.