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TABLE OF CONTENTS INTERN RECIPESBrownies — Charlie BluntCinnamon Conchas — Aina PerezPeach Crumble — Anna Claire Roberts No-Bake S’more Bars — Josie Jennings 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34Arkansas Chocolate Gravy —Noah MehargMedivnik: Ukrainian Honey Cake —Marianna GrabovaLinda & Norman’s Bundt Cake—Cecilia McNair SENATE AGRICULTURE COMMITTEE • SUMMER 2026Gogo’s Parmesan Chicken — Mitchell DavisSugar Cookie Fruit Pizza — Anna FreyShirley’s Peach Scones — Sophie SimmonsPanko-Crusted Pork Schnitzel — Paula BelangeSour Cream Banana Bars — Mikayla BodeyWhite Bean Chicken Chili — Kate CovingtonCruze Farm Buttermilk Pound Cake — Fitz ElderLemon Drizzle Squares — Meghana KotraiahBlondies — Cindy LesserCreamy Chicken & Wild Rice Soup — Thomas LiepoldCarla’s Bread Pudding — Elisa MendezGrandpa Sonneveld’s Crown Cake — Derek MillerOatmeal-Cherry Cookies — Alex NoffsingerAuntie Anna’s Molasses Sugar Cookies — Cindy QualleyRye Chocolate Chip Cookies — Matt RowlandThe Best Chocolate Chip Cookies — Lauren SantabarEnglish Cream Scones — Mike SchmidtHomemade Tomato Soup — Skylar SowderApple Pie — Michelle SuttonPumpkin Junk — Brooke TaylorAunt Reva’s Frosted Oatmeal Cookies — Kyle VarnerBlueberry Crunch — Corey WeberMonster Cookies — Brad WeddelmanChocolate Peanut Butter Cupcakes — Jessie WilliamsStrawberry Layer Cake — Carlye Winfrey 35 COMMITTEE STAFF RECIPES
BROWNIES CHARLIE BLUNT | INTERN INGREDIENTS 1/2 cup unsalted butter 1 cup granulated sugar 4/5 cup unsweetened cocoa powder 2 large eggs 1teaspoonvanilla extract 1/2 cup all-purpose flour 1/3 teaspoon salt 1/2 cup chocolate chips (optional) DIRECTIONS 1 2 3 4 5 6 7 Preheat oven to 350°F (175°C). Grease an8x8-inch baking panorline with parchment paper. Melt the butter in a large microwave-safe bowl, about 45–60 seconds. Stir the sugar and cocoa powder into the melted butter until combined. Add eggs and vanilla. Beat well with a spoon or spatula until smooth and glossy. Add flour and salt. Stir just until no streaks of flour remain, then fold in chocolate chips, if using. Do not overmix. Pour batter into prepared pan and spread evenly. Bake until a toothpick inserted in the center comes out with a few moist crumbs. Cool in the pan for at least 20 minutes before cutting into squares. BAKER’S NOTE For an extra-fudgy texture, slightly underbake and chill before cutting. Use dark cocoa powder for a deeper chocolate flavor. ALLERGENS • Contains dairy, eggs, and wheat/gluten; check chocolate chip labels. SENATE AGRICULTURE COMMITTEE • SUMMER 2026 4
GOGO’S Parmesan Chicken MITCHELL DAVIS | LEGAL INTERN FAMILY NOTE A simple dish that is a favorite of my family. 1 2 3 4 5 6 DIRECTIONS INGREDIENTS Enough chicken tenders or chicken breasts to fill a 9x13-inch baking dish 2 sticks butter, melted 1 teaspoon garlic powder Equal parts Parmesan crumbs and Italian-style Panko breadcrumbs, enough to half-fill a large mixing bowl Preheat oven to 350°F. Combine melted butter and garlic powder. Dip each piece of chicken into the butter mixture, then coat in the Parmesan and Panko crumb mixture. Arrange the coated chicken in a 9x13-inch baking dish. Pour any extra melted butter around the chicken and sprinkle the remaining crumb mixture over the top. Cover with foil and bake until the chicken reaches an internal temperature of 165°F. Uncover and continue baking until the breadcrumbs are golden brown. COOKING NOTE Cook chicken to 165°F, then uncover to brown and crisp the crumb topping. ALLERGENS • Contains dairy and wheat/gluten. SENATE AGRICULTURE COMMITTEE • SUMMER 2026 5
SUGAR COOKIE Fruit PizzaANNA FREY | NTERN DIRECTIONS INGREDIENTS 1 roll store-bought sugar cookie dough (such as Pillsbury) 1 container strawberries 1 container blueberries 3 kiwis (optional) 1 container raspberries (optional) 1 container blackberries (optional) 1 (8 oz.) block cream cheese 2 cups powdered sugar 1 teaspoon vanilla 1 2 3 4 5 Preheat oven to 350°F. Grease apizza pan or cookie sheet with nonstick cooking spray, then spread the sugar cookie dough evenly into the prepared pan. Bake for 10-12 minutes. Watch closely, as the dough may cook faster. Bake until golden brown and the center is set. Beat cream cheese and powdered sugar together until smooth and free of lumps. For best results, let the cream cheese come to room temperature first. Mix in the vanilla. Allow the sugar cookie crust to cool to room temperature, then spread the cream cheese frosting evenly over the crust. Slice the strawberries and kiwis, then arrange them with the other fruit over the frosting. Refrigerate until ready to serve and enjoy. SENATE AGRICULTURE COMMITTEE • SUMMER 2026 6
MEDIVNIK Ukrainian Honey Cake MARIANNA GRABOVA | INTERN HONEY CAKE LAYERS A FAMILY RECIPE CREAM FILLING 100 g unsalted butter 2 tsp. baking soda 200 g sugar 3 eggs 3 Tbsp. liquid honey 600 g (about 5 cups) all-purpose flour SENATE AGRICULTURE COMMITTEE • SUMMER 2026 Whip sour cream, heavy cream, powdered sugar, and vanilla together until thick and fluffy, about 2–3 minutes. 400–500 g full-fat sour cream (drain overnight if thin) 500 ml (2 cups) heavy whipping cream 200 g powdered sugar 1 tsp. vanilla Layer the cake, spreading a generous amount of cream between each layer. Frost the top and sides. Blend baked scraps into crumbs and coat the cake. Refrigerate overnight before serving for the best texture. In a saucepan, combine butter, baking soda, sugar, eggs, and honey. Cook over medium-low heat, stirring constantly, until butter melts, sugar dissolves, and mixture becomes pale and foamy. Remove from heat and stir in flour until a soft dough forms. Divide into 9 equal balls, cover, and refrigerate for 1 hour. Roll each ball into a thin 24 cm (9 1/2-inch) circle on parchment. Trim and save scraps. Bake at 350°F (180° C) for 7–8 minutes, until lightly golden. DIRECTIONS CAKE LAYERS CREAM FILLING 4 1 2 3 5 6 ASSEMBLE BAKER’S NOTE • Refrigerate overnight for the best texture. ALLERGENS • Contains dairy, eggs, and wheat/gluten. 7
NO-BAKES’more Bars JOSIE JENNINGS | DIRECTIONS INGREDIENTS 3 tablespoons salted butter 10 oz. mini marshmallows 5 cups Golden Grahams cereal 1 cup chocolate chips Extra mini marshmallows and chocolate chips, for topping 1 2 3 4 5 6 7 8 ALLERGEN NOTE • Contains dairy, wheat/gluten, and soy.* Spray a pan with cooking spray and lineit with parchmentpaper, leaving extra paper over the sides for easy lifting. Melt the butter in a pot over medium heat. Once melted, reduce the heat to low. From the 10 oz. bag, set aside 1 cup of mini marshmallows plus a small handful. Add the remaining marshmallows to the pot. Spray a mixing spoon with cooking spray and stir continuously until melted. Remove the pot from the heat. Add the Golden Grahams and stir well to combine. Add the reserved 1 cup of marshmallows and 1 cup of chocolate chips. Stir to combine. Transfer the mixture to the prepared pan and gently press into an even layer. Top with the extra handful of marshmallows and additional chocolate chips. Refrigerate for at least 30 minutes to set. Slice, store, and enjoy! *Check cereal and chocolate-chip packaging for specific allergens. SENATE AGRICULTURE COMMITTEE • SUMMER 2026 8INTERN
LINDA & NORMAN’S Bundt Cake CECILIA MCNAIR | INTERNMy Nana, Linda McNair, created this cake with her friend Norman in California in 1965. They loved experimenting in the kitchen, and the cake was inspired by one of Norman’s family recipes. The Bundt cake was popularized by Minnesota businessmen and Nordic Ware co- founders Mark and David Dalquist of St. Louis Park. A family spin on a classic Minnesotan dessert, this Bundt cake is a surprising lemon treat. FAMILY STORY DIRECTIONS INGREDIENTS 1 box Duncan Hines Lemon Cake Mix 1 small package instant lemon pudding 1/4 cup oil 1/2 cup water 4 eggs 1/2 cup sour cream SENATE AGRICULTURE COMMITTEE • SUMMER 2026 1 cupchocolate chips 2 tablespoons brown sugar 1 teaspoon cinnamon 1 tablespoon instant coffee Brandy, for top of cake (optional) Powdered sugar Combine cake mix, instant pudding,oil,water,eggs,andsour cream in a bowl. Grease and flour a Bundt cake pan. Mix chocolate chips, brown sugar, cinnamon, and instant coffee in a separate bowl to make the filling. Starting with cake batter, alternate layers of batter and filling in the Bundt pan until both are used. Bake at 350°F for approximately 45 minutes. Cool on a rack, then remove from the pan. If desired, sprinkle brandy over the warm cake. Once completely cool, dust with powdered sugar. 1 2 3 4 5 6 7 8 ALLERGEN NOTE • Contains dairy, eggs, wheat/gluten, and soy.* *Check packaged mixes and chocolate chips forspecific allergens. 9
ARKANSAS Chocolate Gravy NOAH MEHARG | INTERN DIRECTIONS INGREDIENTS 1/2 cup flour 3 tablespoons cocoa 3/4 cup sugar 2 cups milk 1 teaspoon vanilla 1 tablespoon butter 1 2 3 4 5 Add milk and stir until thoroughly blended. Bring to a boil over medium-high heat, stirring continuously. Mix flour, cocoa, and sugar together in a medium saucepan. Remove from heat and serve warm with hot buttermilk biscuits. As the mixture begins to thicken, add butter and vanilla. Stir thoroughly. SERVING SUGGESTION Serve warm over hot buttermilk biscuits! ALLERGENS • Contains dairy and wheat/gluten. SENATE AGRICULTURE COMMITTEE • SUMMER 2026 10
CINNAMON Conchas AINA PEREZ | INTERN INGREDIENTS DIRECTIONS CONCHA DOUGH FROSTING TOPPING 3 3/4 cups all-purpose flour 1/2 cup + 2 tablespoons sugar 7 grams active dry yeast (1 packet) 1/2 teaspoon salt 1/2 cup + 1 teaspoon vegetable shortening, plus extra for greasing dough 7/8 cup powdered sugar 1 cup all-purpose flour 1/2 cup unsalted butter 2 large eggs 1 teaspoon vanilla extract 1/2 cup warm milk SENATE AGRICULTURE COMMITTEE • SUMMER 2026 2 teaspoons cinnamon 1/2 teaspoon vanilla extract Warm milk to 100–110°F and add yeast.Letprooffor10–15minutes to activate. The yeast is active if bubbles form. Combine flour, sugar, and salt for the concha dough in a bowl. Add butter and mix well, then mix in eggs and vanilla. Slowly pour in the milk-and-yeast mixture. Beat for 7 electric mixer, or combine and knead by hand. Add flour as needed to separate dough fromminutes with an the bowl; dough should be soft Knead dough into a ball. Grease a bowl, add dough, cover with plastic wrap and a kitchen towel, and let and slightly sticky. rest in a warm place for about 2 hours or until doubled. While dough rests, prepare topping. Cream shortening with a spatula, add powdered sugar, then flour a little at a time. Mix in cinnamon and vanilla; set aside. Place risen dough on a floured surface and rest 5 minutes. Divide into 16 balls. Place dough balls on a greased or parchment-lined baking sheet. Lightly grease the top of each with vegetable shortening. Flour hands and divide topping into 16 balls. Flatten each into a circle and press firmly onto each dough ball. Use a knife to score the topping in the traditional shell-shaped concha pattern. Let conchas rise again until doubled, about 1–2 hours. Bake in a preheated 325°F oven for 20 minutes, or until bottoms are lightly golden. Cool and enjoy. 1 2 3 4 5 6 7 8 9 10 ALLERGEN NOTE • Contains dairy, eggs, and wheat/gluten. 11
PEACH Crumble ANNA CLAIRE ROBERTS | INTERN 5 large, firm peaches, peeled, cored & cut into 2–3 cm chunks 1/4 cup golden caster sugar Juice & finely grated zest of 1 lemon 3 Tbsp. plain flour 2 Tbsp. runny honey Serve warm with single cream or a scoop of ice cream. SENATE AGRICULTURE COMMITTEE • SUMMER 2026 1 1/4 cups plain flour 1/2 cup unsalted butter, softened 2/3 cup golden caster sugar 1/2 cup grated or shredded coconut 3 Tbsp. rolled oats 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1/4 tsp. saltThis easy and comforting pudding is a breeze to put together and feeds a hungry crowd. Scale it up ordown depending on how many are coming for lunch. Heat oven to 350°F. Make the filling: Toss together the peaches, sugar, lemon zest, and flour in a baking dish. Spread in an even layer, then drizzle with lemon juice and honey. Set aside. Make the crumble topping: Put flour and butter in a large bowl and rub together with fingertips until the mixture resembles coarse breadcrumbs. Rub in the remaining crumble ingredients until the topping forms uneven clumps. Sprinkle topping evenly over fruit. Bake 45–50 minutes, until filling is bubbling and topping is golden. Rest 10–15 minutes before serving with cream or ice cream. FOR THE FILLING CRUMBLE TOPPING DIRECTIONS 1 2 3 4 SERVING SUGGESTION ALLERGENS • Contains dairy, wheat/gluten, and coconut. 12
SHIRLEY’S Peach Scones SOPHIE SIMMONS | INTERNFAMILY NOTE My grandmother was so excited to hear about this—she is an amazing cook and baker. BAKER’S NOTE Any dried fruit may be substituted for the peaches, as desired. DIRECTIONS INGREDIENTS 2 1/2 cups all-purpose flour 1/2 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup cold butter, cut into pieces 1/2 cup finely chopped dried peaches 1 cup heavy whipping cream (use a little more if needed) 1 2 3 4 5 6 7 ALLERGENS • Contains dairy and wheat/gluten. Preheat oven to 350°F. Line a baking sheet withparchment paper. Sift the flour, sugar, baking powder, and salt. Using a pastry blender, cut the cold butter into the flour mixture until crumbly. Add the dried peaches and mix well. Pour in the cream and stir until the dry ingredients are moistened and the dough forms a ball. Add a little more cream if needed. On a lightly floured surface, pat dough into an 8 1/2-inch circle. Cut into 8 equal wedges, or any shape desired. Place scones on the prepared baking sheet. Brush tops with cream and sprinkle lightly with sugar. Bake about 20 minutes, or until lightly browned. SENATE AGRICULTURE COMMITTEE • SUMMER 2026 13
PANKO-CRUSTED Pork Schnitzel PAULA BELANGE | GPO DETAILEE FAMILY NOTEMy mom’s family is from Germany and we grew up eating schnitzel, but we use panko breadcrumbs for a better crust. My entire family loves this dish. My daughter recently commented that it is better than Old Stein Inn in Howard County. INGREDIENTS 4 boneless pork chops, poundedto1/4-inchthick 1 cup all-purpose flour 2 large eggs 2 tablespoons milk 2 cups panko breadcrumbs 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon paprika 1 teaspoon kosher salt 1/2 teaspoon black pepper Vegetable or canola oil, for frying Lemon wedges, for serving Fresh chopped parsley, for garnish DIRECTIONS 1 2 3 4 5 6 SENATE AGRICULTURE COMMITTEE • SUMMER 2026 Place each pork chop between plastic wrap and pound to about 1/4 inch thick. Heat about 1/2 inch of oil in a large skillet over medium-high heat to around 350°F (175°C). Transfer to a paper towel-lined plate or wire rack to drain. Garnish with parsley and serve immediately with fresh lemon wedges. Fry each schnitzel for 3–4 minutes per side until deep golden brown and the pork reaches 145°F (63°C). Set up three shallow dishes: flour mixed with 1/2 teaspoon salt and black pepper; eggs whisked with milk; and panko mixed with garlic powder, onion powder, paprika, and remaining salt. Coat each pork chop in flour, then egg, then press firmly into the panko until fully coated. ALLERGEN NOTE • Contains wheat/gluten and eggs. 14
SOUR CREAM Banana Bars MIKAYLA BODEY | POLICY DIRECTORBANANA BARS 1/4 cup butter 2 cups powdered sugar 1 teaspoon vanilla 3 tablespoons milk 1 1/2 cups sugar 1 cup sour cream 1/2 cup butter 2 eggs 1 1/2 cups mashed bananas 2 teaspoons vanilla 2 cups flour 1 teaspoon salt 1 teaspoon baking soda 1/2 cup chopped nuts DIRECTIONS DIRECTIONS Preheat oven to 375°F. Grease a 15 1/2 x 10-inch pan.Mix sugar, sour cream, butter, and eggs in a large mixer bowl on low speed for 1 minute. Beat in bananas and vanilla for 30 seconds. Beat in flour, salt, and baking soda on medium speed for 1 minute. Stir in nuts. Spread dough in prepared pan. Bake 20–25 minutes. Cool, then frost. Heat butter over medium heat until delicately browned;remove from heat. Mix in powdered sugar. Beat in vanilla and milk until smooth and spreading consistency. Cut into bars approximately 2 x 1 1/2 inches. BROWNED BUTTER FROSTING ALLERGEN NOTE Contains dairy, eggs, wheat/gluten, and nuts. SENATE AGRICULTURE COMMITTEE • SUMMER 2026 15
WHITE BEAN Chicken Chili KATE COVINGTON | PROFESSIONAL STAFF DIRECTIONS INGREDIENTS 2 large cans chicken, OR 1 cooked chicken breast,shredded, OR 1 rotisserie chicken, shredded 2 Tbsp. olive oil 1 cup finely chopped onion 2 garlic cloves, minced 2 cans Great Northern beans, rinsed and drained 1 can chicken broth 1 1/4 cups water 1 (4.5 oz.) can chopped green chiles 1 bay leaf 1 tsp. ground cumin 1/8 tsp. ground red pepper TOPPINGS Sour cream • Cilantro • Avocado • Tortilla chips 1 2 3 4 5 Remove and discard the bay leaf. Heat olive oil in a large pot. Cook onion and garlic until the onion is translucent. Serve hot with desired toppings: sour cream, cilantro, avocado, and tortilla chips. Stir in chicken, Great Northern beans, chicken broth, water, green chiles, bay leaf, cumin, and ground red pepper. Bring to a boil. Reduce heat and simmer, stirring occasionally, for 30–45 minutes or until thickened. SERVING SUGGESTION Set out the toppings and let everyone finish their bowl with their favorites. ALLERGEN NOTE • Check broth, canned chicken, and tortilla chip labels as needed. SENATE AGRICULTURE COMMITTEE • SUMMER 2026 16
CRUZE FARM Buttermilk Pound Cake FITZ ELDER | STAFF DIRECTOR DIRECTIONS INGREDIENTS 17 CAKE GLAZE • • • •¾ c butter • 3½ c sifted flour •½ tsp salt •½ tsp baking soda • 2½ c sugar •¾ c shortening • 4 eggs • 2 tsp vanilla • 1 c buttermilk • Juice of 1 lemon BAKER'S NOTE It's even better the next day. 2/3c confectioners' sugar 2 Tbsp lemon juice 1 tsp lemon zest Bring ingredients to room temperature.Heatovento300°F.Grease and flour Bundt pan. Whisk flour, salt and baking soda. Whisk sugar separately. Cream butter and shortening. Gradually beat in sugar, eggs, vanilla, alternating flour mixture and buttermilk. Stir in lemon juice. Bake about 75 minutes until tester comes out clean. Cool 20 minutes before removing from pan. Mix glaze ingredients and spoon over cake. Even better the next day. 1 2 3 4 5 SENATE AGRICULTURE COMMITTEE • SUMMER 2026
LEMON DRIZZLE Squares MEGHANA KOTRAIAH | LEGISLATIVE AIDE A SWEET MEMORY “I used to make these when I was younger, and my brother and cousin would fight over who got to have the last one—and then my uncle would eat the rest of the pan in the middle of the night, haha!” DIRECTIONS INGREDIENTS 1/3 cup vegetable oil 1/3 cup plain yogurt (full-fat works best) 1 tablespoon unsalted butter, melted 1 cup granulated sugar 2 eggs Zest of 2 lemons 2 drops lemon extract 1 1/4 cupsall-purpose flour 1 1/2 teaspoons baking soda 1/4 teaspoon salt 1/2 cup milk 1/4 cup lemon juice 1 1/4 cups confectioners’ sugar, plus extra for dusting 1 2 3 4 5 6 7 8 Preheat oven to 350°F. Grease an 8 x 8-inch square cake pan and line with parchment paper. Beat oil, yogurt, melted butter, granulated sugar, and eggs until light and fluffy. Stir in lemon zest and lemon extract. Sift in flour, baking soda, and salt. Stir in milk until combined. Pour batter into the prepared pan and smooth the top. Bake for 45–50 minutes, until golden brown and a toothpick inserted in the center comes out mostly clean, with just a few crumbs. While the cake bakes, make the syrup: Stir lemon juice and confectioners’ sugar in a small saucepan over medium heat until the sugar dissolves and the syrup is thick enough to coat the back of a spoon. Pierce holes in the warm cake with a fork, then spoon the warm lemon syrup evenly over the top. Let cool, slice into 12 squares, and dust with confectioners’ sugar. ALLERGEN NOTE • Contains dairy, eggs, and wheat/gluten. SENATE AGRICULTURE COMMITTEE • SUMMER 2026 18
BLONDIES CINDY LESSER | DEPUTY CHIEF COUNSEL DIRECTIONS INGREDIENTS 1 cup unsalted butter 1 1/2 cups light brown sugar 2+ teaspoons vanilla extract (measure with your heart) 1/2 teaspoon kosher salt 2 large eggs, room temperature SENATE AGRICULTURE COMMITTEE • SUMMER 2026 1 3/4 cups unbleached flour 1/2 teaspoon baking powder 3/4 cup white chocolate chips 3/4 cup milk or semisweet chocolate chips 1/2 cup butterscotch chips 1 2 3 4 5 6 7 8 9 Heat oven to 350°F and line a bakingpan withparchment paper. Brown the butter: Melt butter in a saucepan over medium heat, stirring frequently—don’t walk away. When it turns deep golden brown and smells nutty, immediately remove from the heat and transfer to a bowl to cool. It may take longer than expected, but once browning starts, it happens quickly. When the butter has cooled a bit, add the brown sugar, vanilla, and salt. Whisk to combine. Add the eggs and mix well. Fold in the flour and baking powder just until no visible flour remains. Fold in the white chocolate, chocolate, and butterscotch chips. Transfer batter to the prepared pan and smooth the top. Bake until the center of the blondies registers just under 200°F. Cool before slicing. ALLERGEN NOTE • Contains dairy, eggs, wheat/gluten, and soy.* *Check baking-chip packaging for specific allergens. 19
CREAMY CHICKEN & Wild Rice Soup THOMAS LIEPOLD | SENIOR PROFESSIONAL STAFF PREP 5 MIN • COOK 20 MIN • SERVES 8 1 2 3 DIRECTIONS INGREDIENTS 4 cups chicken broth 2 cups water 2 cooked boneless chicken breast halves, shredded Chopped carrots, to taste Chopped celery, to taste 1 (4.5 oz.) package quick-cooking long grain & wild rice with seasoning packet 1/2 teaspoon salt 1/2 teaspoon ground black pepper 3/4 cup all-purpose flour 1/2 cup butter 2 cups heavy cream In a large pot over medium heat, combine broth,water, chicken,carrots, and celery. If desired, add slivered almonds and mushrooms. Bring just to a boil, then stir in rice, reserving the seasoning packet. Cover and remove from heat. In a small bowl, combine salt, pepper, and flour. Melt butter in a medium saucepan over medium heat. Stir in the seasoning packet until bubbly. Reduce heat to low; stir in flour mixture by tablespoons to form a roux. Whisk in cream a little at a time until smooth. Cook until thickened, about 5 minutes. Stir the cream mixture into the broth and rice. Cook over medium heat until heated through, 10–15 minutes. OPTIONAL ADD-INS Slivered almonds and mushrooms may be added in Step 1. ALLERGEN NOTE • Contains dairy and wheat/gluten; check rice mix and broth labels. SENATE AGRICULTURE COMMITTEE • SUMMER 2026 20
CARLA’S Bread Pudding ELISA MENDEZ | EXECUTIVE ASSISTANT FAMILY NOTE SERVING SUGGESTION Serve warm—delicious on its own or with vanilla ice cream and extra caramel. CARAMEL 5 BREAD PUDDING ASSEMBLE & BAKE 6My aunt’s bread pudding recipe that I love—she only makes it for the holiday season. BREAD PUDDING CARAMEL & OPTIONAL 1 loaf French bread Milk or vanilla coffee creamer, enough to soak bread well 2 eggs 1/2 cup melted butter 1 tsp. vanilla extract 1 tsp. ground cinnamon 1 ripe banana, mashed Brown sugar, to taste Pinch of salt SENATE AGRICULTURE COMMITTEE • SUMMER 2026 1–2 sticks butter 1 1/2 cups brown sugar Pinch of salt Optional: 1 tsp. vanilla extract & a little cinnamon Optional: pineapple slices or chunks Preheat oven to 375°F. Line a baking pan with parchment and lightly grease. If using pineapple, arrange it on the bottom. Pour caramel evenly into the pan, then spoon bread pudding mixture over it. Bake 35–45 minutes, or until a toothpick inserted in the center comes out clean. Over medium-low heat, melt butter; add brown sugar and stir until smooth. Add salt and, if desired, vanilla and cinnamon. Tear or cut French bread into small pieces and place in a large bowl. Pour in enough milk or vanilla creamer to completely soak the bread. If using sweetened vanilla creamer, use less added sugar. Add eggs, melted butter, vanilla, cinnamon, mashed banana, and salt. Start with about 1 tablespoon brown sugar; taste and add more if desired. Mix well and let sit while making caramel. DIRECTIONS 1 2 3 4 7 8 ALLERGENS • Contains dairy, eggs, and wheat/gluten. 21
GRANDPA SONNEVELDT’S Crown Cake DEREK MILLER | SENIOR PROFESSIONAL STAFF FAMILY STORYMy grandpa ran Buttercup Bakery for 50 years, but he wasn’t above an easy shortcut recipe. Our family makes this every year around Epiphany to signify the visit of the three kings—thus we bake it in a Bundt pan and call it a crown cake—but it would be just as good for a summer picnic. Use good-quality dark chocolate chips and add a teaspoon of espresso powder if you want to deepen the chocolate flavor. While it doesn’t need it, it’s even better with chocolate ganache, cream cheese frosting, or served warm with ice cream. DIRECTIONS INGREDIENTS 1 (15.25 oz.) package devil’s food cake mix 1 (5.9 oz.) package instant chocolate pudding mix 1 cup sour cream 1 cup vegetable oil 1/2 cup warm water 4 large eggs 2 cups semisweet or dark chocolate chips — or more, if you really want to double down on the chocolate Optional: 1 teaspoon espresso powder 1 2 3 4 5 Preheat oven to 350°F. Generouslygrease a Bundt pan. Beat cake mix, pudding mix, sour cream, oil, warm water, and eggs in a large bowl until smooth and well blended. If using espresso powder, add it with the other ingredients. Stir in the chocolate chips or chunks. Pour batter into the prepared Bundt pan. Bake until a toothpick inserted into the cake comes out clean, about 50–55 minutes, depending on your oven. ALLERGEN NOTE • Contains dairy, eggs, wheat/gluten, and soy.* *Check packaged cake and pudding mixes for specific allergens. SENATE AGRICULTURE COMMITTEE • SUMMER 2026 22
OATMEAL-CHERRY Cookies ALEX NOFFSINGER | SENIOR PROFESSIONAL STAFF DIRECTIONS INGREDIENTS 1 cup butter, softened 1 cup packed dark brown sugar 1/2 cup granulated sugar 1 1/2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon baking soda 2 eggs 1 teaspoon vanilla 2 cups all-purpose flour 2 cups rolled oats 1 cup snipped dried red cherries (6 ounces) 1 2 3 4 5 6 SENATE AGRICULTURE COMMITTEE • SUMMER 2026 ALLERGEN NOTE • Contains dairy, eggs, and wheat/gluten. In a large mixing bowl, beat butterwithan electricmixeronmedium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking powder, cinnamon, salt, and baking soda. Beat until combined, scraping the sides of the bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much flour as possible with the mixer, then stir in the remaining flour. Stir in the rolled oats and dried cherries. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake at 350°F for about 12 minutes, or until the edges are lightly browned. Cool on the cookie sheet for 1 minute, then transfer to wire racks to cool completely. 23
AUNTIE ANNA’S Molasses Sugar CookiesCINDY QUALLEY | SENIOR CLERK Seriously soft, tender, and chewy gingersnap-style cookies. 2 1/4 cups all-purpose flour 1 1/2 tsp. baking soda 2 tsp. ground ginger 1 1/2 tsp. ground cinnamon 1/4 tsp. ground cloves 1/4 tsp. nutmeg 1/4 tsp. salt 3/4 cup (12 Tbsp.) unsalted butter, softened 1/2 cup packed light or dark brown sugar 1/4 cup granulated sugar 1/3 cup dark molasses 1 large egg, room temperature 2 tsp. pure vanilla extract 1/3 cup granulated or coarse sugar, for rolling Whisk flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt together. Set aside. Using a mixer with a paddle attachment, beat butter and both sugars on high until creamy, about 2 minutes. Beat in molasses. Add egg and vanilla; beat about 1 minute, scraping bowl as needed. On low speed, slowly mix dry ingredients into wet ingredients until combined. Dough will be slightly sticky. Cover tightly and chill 1 hour, or up to 2–3 days. Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. If dough chilled longer than 2 hours, let sit at room temperature at least 30 minutes. Roll 1-Tablespoon portions into balls, coat in sugar, and arrange 3 inches apart. Bake 11–12 minutes, until edges appear set. If tops have not cracked, remove sheet and gently bang it on the counter 2–3 times; return to oven for 1 additional minute. Cool on baking sheet 5 minutes, then transfer to a wire rack. Store covered at room temperature for up to 1 week. DIRECTIONS INGREDIENTS 1 2 3 4 5 6 7 BAKER’S NOTE Chilling the dough is essential for the best texture and spread. SENATE AGRICULTURE COMMITTEE • SUMMER 2026 ALLERGENS • Contains dairy, eggs, and wheat/gluten. 24
RYE CHOCOLATE CHIP Cookies MATT ROWLAND | CFTC DETAILEE MAKES 24 COOKIES • APPROX. 1 HOUR 1 cup finely ground rye flour 3/4 cup (12 Tbsp.) cold salted butter 1 cup all-purpose flour 1/2 tsp. baking soda 1/4 tsp. table salt 2 large eggs SENATE AGRICULTURE COMMITTEE • SUMMER 2026Toasted rye flour gives these cookies a nutty, slightly savory flavor that balances the chocolate. Use finelyground rye flour and err on the sideof underbaking—the cookies firm as they cool. Heat oven to 350°F with racks in upper-middle and lower-middle positions. Line 2 baking sheets with parchment. Toast rye flour in a 12-inch skillet over medium-high heat, stirring constantly, until fragrant and several shades darker, 3–5 minutes. Remove from heat; stir in butter until melted. Transfer to a bowl and cool until barely warm, about 10 minutes. Whisk all-purpose flour, baking soda, and salt separately. Whisk eggs, sugar, molasses, and vanilla until smooth, about 30 seconds. Gradually stir in rye-butter mixture, then flour mixture. Fold in chocolate and pecans, if using. Rest dough at room temperature about 5 minutes. Drop 2-tablespoon mounds 2 inches apart on prepared sheets. Bake 13–15 minutes, until edges are set but centers remain soft, rotating sheets and switching rack positions halfway through. Cool 5 minutes on baking sheets, then transfer to a wire rack and cool at least 10 minutes. 1 1/4 cups white sugar 1 Tbsp. molasses 1 Tbsp. vanilla extract 1 1/4 cups dark chocolate chips or chopped bittersweet chocolate 1 cup toasted, chopped pecans (optional) INGREDIENTS DIRECTIONS 1 2 3 4 5 6 7 ALLERGENS: Dairy, eggs, wheat/gluten; tree nuts if pecans are used. TIP: Finely ground rye works best; coarse rye may cause excess spreading. BAKER’S NOTE: The cookies firm as they cool—slightly underbaked centers give the best chew. 25
1 2 3 4 5 6 SENATE AGRICULTURE COMMITTEE • SUMMER 2026 8 oz (2 sticks) unsalted butter 1 standard ice cube (about 2 Tbsp frozen water) 10 oz (about 2 cups) all-purpose flour 3/4 tsp baking soda 2 tsp Diamond Crystal kosher salt or 1 tsp table salt 5 oz (about 3/4 cup) granulated sugar Repeat with remaining dough. Cool completely before storing airtight at room temperature for up to 5 days. Melt butter over medium-high heat, swirling constantly, until golden brown and nutty, about 5 minutes. Remove from heat and swirl and chill until completely cool, about 20 minutes, until richly browned, about 15 seconds. Transfer to a bowl, whisk in ice cube, whisking occasionally. Whisk flour, baking soda, and salt. Beat granulated sugar, eggs, and vanilla on medium-high until pale and thick ribbons form, about 5 minutes. Switch to paddle attachment. Add brown sugar and cooled brown butter; mix 15 seconds. Add flour mixture and mix on low until barely combined. Add chocolate and mix just until dough comes together. Refrigerate airtight at least overnight and up to 3 days. Heat oven to 325°F with racks in upper- and lower-middle positions. Scoop about 3 Tbsp dough per cookie onto parchment-lined sheets, 6?8 per sheet. Bake 13?16 minutes until edges are golden but centers remain soft, rotating pans halfway. While hot, sprinkle lightly with coarse salt and gently press to embed. Cool 2 minutes on sheets, then transfer to wire racks. 2 large eggs 2 tsp vanilla extract 5 oz (about 1/2 tightly packed cup + 2 Tbsp) dark brown sugar 8 oz semi-sweet chocolate, chopped into 1/2 Coarse sea salt to garnish " chunks The Best Chocolate Chip Cookies LAUREN SANTABAR | STAFF DIRECTOR ALLERGEN NOTE • Contains dairy, wheat/gluten.*and *Check chocolate-chip packaging for specific allergens. 26
ENGLISH CREAM Scones MIKE SCHMIDT | SENIOR ADVISOR DIRECTIONS INGREDIENTS 2 cups flour 1/2 cup sugar 1 tablespoon baking powder 1/2 teaspoon salt 6 tablespoons (3/4 stick) butter 1 cup whipping cream 1/2 cup dried fruit or chocolate chips Milk and sugar, for topping 1 2 3 4 5 6 7 8 Preheat oven to 425°F. Mix flour, sugar, baking powder, and salt in a large bowl. Cut butter into tiny pieces and add to the mixture. Using your hands or a pastry blender, break the butter into smaller pieces while tossing with the flour, until the largest pieces are no bigger than a pea. Make a well in the center and pour in the cream. Add the chocolate chips or dried fruit. Mix by hand or with a spoon until all dry ingredients are moistened. Gather dough into a ball and place on a lightly floured board. Knead 10 times, until the dough is smooth. Flatten into a 9-inch circle, about 1/2 to 3/4 inch thick. Cut into 8–12 wedges and place on an ungreased cookie sheet. Brush tops with a little milk and sprinkle with sugar. Bake for 12–15 minutes, until golden brown and still slightly moist in the center. A toothpick inserted in the center should come out clean. ALLERGEN NOTE • Contains dairy and wheat/gluten. May contain soy depending on chocolate chips used. SENATE AGRICULTURE COMMITTEE • SUMMER 2026 27
HOMEMADE Tomato Soup SKYLAR SOWDER | POLICY DIRECTOR DIRECTIONS INGREDIENTS 3 lbs. ripe tomatoes 4 cloves garlic 1/2 onion, diced 1/2 red bell pepper, diced 2 tablespoons olive oil Salt and black pepper, to taste SENATE AGRICULTURE COMMITTEE • SUMMER 2026 Preheat oven to 450°F. Wash tomatoes. Halve smaller, apricot-sized tomatoes; cut larger tomatoes into quarters or eighths. Place tomatoes, garlic, onion, bell pepper, olive oil, salt, pepper, and dried herbs on a large rimmed baking sheet. Italian seasoning or Herbs de Provence may be substituted—don’t be shy with the herbs. Roast 25 minutes, stirring after 15 minutes. Turn oven to broil and broil 3–4 minutes, until some tomatoes develop a little char. Bring chicken broth to a boil. Add the roasted tomato mixture and fresh herbs. Blend with an immersion blender until smooth and creamy. Stir in heavy cream. Add more salt and freshly cracked pepper to taste. Top with Parmesan cheese, croutons, or red pepper flakes. 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 2 cups chicken broth 2 tablespoons fresh herbs (basil, parsley, or oregano) 1/4 cup shredded Parmesan cheese, for garnish 1/2 cup heavy whipping cream 1 2 3 4 5 6 7 8 SERVING SUGGESTION Enjoy with a grilled cheese on sourdough bread! ALLERGEN NOTE • Contains dairy; check broth/croutons for additional allergens. 28
APPLE Pie MICHELLE SUTTON | COUNSELDIRECTIONS INGREDIENTS4 apples, peeled and sliced 3/4 cup melted butter 1 cup sugar 2 tablespoons flour 1 egg, well beaten 1 teaspoon vanilla 1 unbaked pie shell Cinnamon, to taste 1 2 3 4 Place the peeled and sliced apples in the unbaked pie shell. Bake at 350°F for 40–50 minutes, until the filling is set and the pie is golden. Combine the melted butter, sugar, flour, beaten egg, and vanilla. Pour the mixture evenly over the apples. Sprinkle cinnamon over the top to taste. BAKING NOTE Bake at 350°F for 40–50 minutes. SENATE AGRICULTURE COMMITTEE • SUMMER 2026 ALLERGENS • Contains dairy, eggs, and wheat/gluten. 29
PUMPKIN Junk BROOKE TAYLOR | COUNSELDIRECTIONS INGREDIENTS 1 2 3 4 5 Bake at 325°F for 1 hour. 1 (29 oz.) can pumpkin 1 (13 oz.) can evaporated milk 4 eggs 1 teaspoon pumpkin pie spice 1/2 teaspoon salt 1 cup sugar 1 box yellow cake mix 1 1/2 sticks butter, melted Drizzle the melted butter evenly over the cake mix. Serve warm with vanilla ice cream or whipped cream. Combine pumpkin, evaporated milk,eggs,pumpkinpie spice, salt, and sugar. Pour into a 9 x 13-inch baking dish. Sprinkle the yellow cake mix evenly over the top. SERVING SUGGESTION Especially delicious with vanilla ice cream or whipped cream. Contains dairy, eggs, and wheat/gluten. SENATE AGRICULTURE COMMITTEE • SUMMER 2026 30
AUNT REVA’S FROSTED OATMEAL Cookies KYLE VARNER | SENIOR PROFESSIONAL STAFFDIRECTIONS INGREDIENTS 1 cup white sugar 1 cup brown sugar 1 cup oleo (margarine) 2 eggs 1 teaspoon vanilla 1 teaspoon salt 3 cups quick oatmeal 1 1/2 cups flour 1 teaspoon baking soda 1 cup chopped walnuts SENATE AGRICULTURE COMMITTEE • SUMMER 2026 Cream together the white sugar, brown sugar, and oleo until well combined. Add eggs and vanilla; mix well. Add salt, quick oatmeal, flour, baking soda, and chopped walnuts. Mix until combined. Roll dough into small balls and place on a greased cookie sheet. Bake at 350°F for about 10 minutes, or until browned. Remove from oven and, while the cookies are still hot, frost with a mixture of powdered sugar, milk, and vanilla. 1 2 3 4 5 6 FROSTING Powdered sugar • Milk • Vanilla Mix to a spreadable consistency and frost cookies while still hot. ALLERGEN NOTE • Contains eggs, wheat/gluten, and tree nuts. 31
BLUEBERRY Crunch COREY WEBER | CHIEF COUNSEL & DEPUTY STAFF DIRECTORDIRECTIONS INGREDIENTS 1 2 3 4 cups fresh blueberries 1/2 cup white sugar 1 teaspoon ground cinnamon 1 (15.25 oz.) package yellow cake mix 1 cup chopped pecans 1/2 cup butter, melted Preheat oven to 350°F and lightly grease a 9 x 13-inch baking pan. Mix blueberries, sugar, and cinnamon in the prepared pan and spread evenly. Cover the blueberry mixture with the dry cake mix. Spread chopped pecans over the top. Drizzle melted butter over the cake mix; do not stir. Bake until the top is light golden brown, about 30 minutes. ALLERGEN NOTE Contains tree nuts, dairy, and wheat/gluten.* *Check packaged cake mix for additional allergens. SENATE AGRICULTURE COMMITTEE • SUMMER 2026 32
MONSTER Cookies BRAD WEDDELMAN | CHIEF ECONOMISTBAKER’S NOTE Plan ahead—the dough needs to refrigerate overnight before baking. DIRECTIONS INGREDIENTS 1 2 3 4 5 6 7 3 eggs 5 cups old-fashioned oatmeal 1/4 cup butter 1/4 cup Crisco 1 cup brown sugar 1 cup white sugar 1 teaspoon vanilla 1/4 cup light Karo syrup 1 tablespoon baking soda 1 1/2 cups peanut butter 1/2 cup M&M’s 1 1/2 cups chocolate chips Beat butter, Crisco, brown sugar, and white sugar together until light and fluffy. Add eggs and mix well. Add vanilla, Karo syrup, baking soda, and peanut butter. Mix until well combined. Stir in oatmeal, M&M’s, and chocolate chips. Cover and refrigerate dough overnight. Drop dough onto ungreased cookie sheets. Bake at 350°F for 10–12 minutes, or until set. Let cookies rest on the baking sheet for several minutes before removing. ALLERGEN NOTE • Contains eggs, dairy, peanuts, and soy; check mix-in labels. SENATE AGRICULTURE COMMITTEE • SUMMER 2026 33
CHOCOLATE PEANUT BUTTER Cupcakes JESSIE WILLIAMS | CHIEF CLERK MAKES 12 CUPCAKESDIRECTIONS INGREDIENTS CHOCOLATE CUPCAKES PEANUTBUTTER FROSTING 1 cup granulated white sugar 1 cup all-purpose flour 1/2 cup unsweetened cocoa powder, sifted 3/4 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. kosher salt 2 large eggs, room temperature 1 cup buttermilk, room temperature 1/3 cup + 1 Tbsp. flavorless oil 1 tsp. pure vanilla extract SENATE AGRICULTURE COMMITTEE • SUMMER 2026 1/3 cup full-fat cream cheese, room temperature 1 cup unsalted butter, room temperature 3/4 cup confectioners’ sugar, sifted 1 tsp. pure vanilla extract 3/4 cup smooth peanut butter 2 tsp. molasses (optional) 1/8 tsp. salt Optional garnish: chocolate curls, grated chocolate, chocolate sprinkles, or chopped peanuts Preheat oven to 350°F (180°C) with rack in the center. Line a 12-cup muffin pan with paper liners, or lightly butter or spray each cup with nonstick vegetable spray. Using a stand mixer with paddle attachment (or hand mixer), beat sugar, flour, cocoa powder, baking powder, baking soda, and salt until combined. In another large bowl, whisk eggs, buttermilk, oil, and vanilla. On medium-low speed, add 1/3 of wetingredients to dry ingredients and beat to a thick, smooth paste. Add another 1/3 and mix until smooth. Scrape bowl. Add remaining wet ingredients and beat until smooth. Fill muffin cups about 3/4 full. Bake 18–20 minutes, or until a toothpick comes out clean. Cool completely on a wire rack before frosting. For frosting, beat cream cheese and butter until smooth. Add confectioners’ sugar, vanilla, peanut butter, molasses (if using), and salt; beat until light and fluffy. Refrigerate up to 5 days or freeze about 3 months. Pipe frosting with a star tip (such as Ateco 846). Garnish with chocolate curls, grated chocolate, sprinkles, or chopped peanuts. Store covered in refrigerator up to 3 days or freeze up to 1 month. Defrost overnight in refrigerator; bring to room temperature before serving. 1 2 3 4 5 6 7 ALLERGENS: Contains dairy, eggs, wheat/gluten, peanuts, and soy.* *Check chocolate and garnish packaging for specific allergens. 34
STRAWBERRY CARLYE WINFREY | PROFESSIONAL STAFF Layer Cake ALLERGEN NOTE Contains dairy, eggs, wheat/gluten, and coconut. CAKE 2 cups sugar 1 cup butter, softened 4 eggs 1/2 teaspoon vanilla 2 2/3 cups flour, sifted 2 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 1 cup shredded coconut 1 stick butter, softened 18 oz. cream cheese, softened 2 cups chopped strawberries Powdered sugar, as needed Beat butter and cream cheese until fluffy. Add strawberries and mix until blended. Gradually add powdered sugar until the icing is thick enough to frost the cooled cake layers. Preheat oven to 350°F. Cream sugar and softened butter. Beat in egg yolks one at a time and add vanilla. Add sifted flour, baking powder, salt, and milk. Fold in coconut until blended. Divide among 3 cake pans and bake for 30–35 minutes. DIRECTIONS DIRECTIONS STRAWBERRY CREAM CHEESE ICING SENATE AGRICULTURE COMMITTEE • SUMMER 2026 35