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Verbrugge: ‘I bake a lot’

By Staff | Aug 22, 2014

TERRY VERBRUGGE applies the finishing touches to her angel food cake that will be enjoyed by her husband and sons.

BRITT – Terry Verbrugge’s angel food cake is so well known around the community of Britt, she gets requests from area residents for them.

“I make several cakes a month,” she said.

When asked why her angel food cake is so popular, she said, “It’s the almond flavoring.”

She makes her cake in a 9-by-13 pan instead of the round version.

But as much as she bakes for other people, her choices are centered on family food enjoyed by her husband, Doug, and sons, Jason, 21, and Patrick, 18.

TERRY VERBRUGGE said her Rice Krispie bars have a caramel layer in the center.

“I bake a lot,” said Terry Verbrugge.

She grew up on a farm near Crystal Lake, along with two brothers and two sisters.

She remembers walking beans, painting buildings, and cleaning out groves when growing up and said, “It taught us a lot.

“I have fond memories of gathering eggs with my grandmother and washing them.”

After graduating from Woden-Crystal Lake High School in 1983, she went on to school at Hamilton Business College and worked at several office jobs in the North Iowa area.

TERRY VERBRUGGE said her chocolate frosting for brownies has a fudge quality to it.

She married Doug Verbrugge 23 years ago, but it was when their first son Jason arrived 14 weeks early, that she knew her place was staying home to take care of her family.

While she has not worked off the farm since, she knows her way around farm machinery, drives the grain cart during harvest and drives for parts and delivers fuel to the field.

“I do whatever they need me to do,” she said.

She takes a meal to the field each evening “wherever they are” as part of helping with planting and harvest.

When not baking or helping on the farm, Verbrugge said she likes to walk, quilt and do needle punch embroidery.

Angel food cake

1 cup plus 2 tablespoons cake flour

1 3/4 cup sugar divided

1/2 teaspoon salt

1 3/4 cup egg whites

1 1/2 teaspoons cream of tartar

I teaspoon vanilla

1 teaspoon almond flavoring

Before mixing cake, clean all utensils and bowls to be used, with hot soapy water; this is to remove all traces of grease.

Separate the egg whites and let stand to reach room temperature.

When whites are ready, start to mix other ingredients.

First sift flour and 3/4 cup sugar. Do this four times. Set aside.

Beat egg whites until frothy. Add salt, cream of tartar, vanilla and almond flavoring.

Beat until stiff. Then with a whisk fold into 1 cup sugar in thirds.

After this, with the whisk, fold in the flour and sugar mixture, in thirds, until thoroughly mixed.

Pouring into a 9-by-13-inch pan and cut through the mix with a sharp knife.

Bake in oven, on lowest rack at 325 degrees for 25 to 30 minutes.

Remove from oven and hang pan on four jars to cool.



1 2-pound bag powdered sugar

2/3 cup Crisco

1 teaspoon cream of tartar

2 teaspoons almond flavoring

1/2 cup cold water

Put all ingredients in mixer, except water.

Pour water in and mix on high speed.

(Note: Verbrugge said more water may be needed, adding just a little at a time until desired consistency.)

Frost cake.

(Note: Verbrugge said she freezes her cake before frosting it.)

Caramel Krispies

Bottom (first) layer:

4 tablespoons butter

4 cups marshmallows

5 cups Rice Krispies

Melt margarine and marshmallows over low heat. Remove from heat, add cereal.

Pat into a 10-by-15-inch jelly roll pan.

Middle (second) layer:

1 stick, plus 2 tablespoons butter

1 13-ounce bag caramels

1 14-ounce can sweetened condensed milk

Melt in pan over low heat until caramels are smooth.

Spread over the first layer. Put in refrigerator while preparing top layer.

Top layer:

Repeat the bottom layer.

Spoon over the other two layers.

Store in the refrigerator.


1 cup sugar

1 stick butter

4 eggs

1 cup flour

1/2 cup nuts (optional)

1 can Hershey’s chocolate syrup

1/2 teaspoon salt

1/2 teaspoon baking powder

Mix until blended.

Pour into a 10-by-15-inch jelly roll pan.

Bake 25 minutes at 350 degrees.

Chocolate frosting

6 tablespoons milk

6 tablespoons butter

1 1/2 cups sugar

2/3 cup semi-sweet chocolate chips

1 teaspoon vanilla

Bring first three ingredients to a boil.

Boil for 1 1/2 minutes. Remove from heat.

Add chocolate chips and vanilla.

Stir until well blended and pour over brownies.

Filled cupcakes

Bake your favorite chocolate cupcakes. (Verbrugge said she likes to use devil’s food cake flavor).


1/2 cup sugar

1/3 cup evaporated milk

2/3 cup Crisco

Beat 10 minutes.


1/4 teaspoon salt

1 teaspoon vanilla

1 tablespoon water

1/2 cup powdered sugar

Beat until fluffy. Put the filling into a cake decorator tube and punch into the top of the cupcake.

Insert about 1 teaspoon of the filling into cupcake. (Too much filling will make the cupcakes crack.)


Use the above chocolate frosting recipe and frost by dipping cupcakes.

Chex ice cream dessert

2 cups rice Chex crushed

1 cup corn Chex crushed

1/2 cup brown sugar

1 cup coconut

1/2 cup white sugar

1 cup cashews

1/2 cup melted butter

1/2 gallon vanilla ice cream

Mix the first six ingredients with melted butter.

Put 2/3 of the chex mixture in a 9-by-13-inch pan. Top with ice cream.

Then top with remaining Chex mixture. Freeze.

Add one jar caramel topping when ready to serve.

Top with whip topping and additional cashews if desired.

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