The cookbook "A+ Recipes from the Thinking Cap" sells for $6.99 at The Thinking Cap store at Point Plaza. Proceeds will benefit the children's program of the Victim Outreach Intervention Center.

BUTLER TWP — For Carol Reed and the staff of The Thinking Cap store at Point Plaza, staff meetings, birthdays and in-store events have been a time to show off their own favorite recipies.

As a way to share some of their favorites, the staff recently came together to create the cookbook "A+ Recipes From the Thinking Cap."

According to Reed, owner of the educational toy and supply store, the cookbook accomplishes two of the staff's goals, to share recipes with customers who have sampled them at in-store events, and to raise money to benefit children.

The cookbook will be sold at the store for $6.99 each. After covering production costs, proceeds will benefit the children's program of the Victim Outreach Intervention Center.

In addition to recipes, the book features a glossary of cooking terms, quick fixes, and tips for using herbs and spices.

Below are a sampling of recipes from the cookbook.

½ pound butter1 onion, finely chopped1 pound mushrooms, finely chopped¾ teaspoon garlic salt½ teaspoon onion powder½ teaspoon pepper¾ can cream of mushroom soup1 large loaf sandwich bread, thinly sliced.In a large pan, melt pound butter and sauté onion for 10 minutes. Add mushrooms and seasonings and cook 20 minutes more. Add soup and continue cooking for 5 minutes.While cooking, remove crusts from bread and with a rolling pin, roll each slice flat.Melt remaining butter. Put a spoonful of mushroom mixture on each slice of bread. Roll jelly-roll style. Cut in half and coat each piece with melted butter.Place on a cookie sheet and sprinkle with paprika and garlic salt or powder. Freeze for later use or bake at 325 degrees for 20 minutes and serve immediately.For frozen rolls, thaw 2 hours then bake for 20 minutes at 325 degrees.Tip: if rolls do not brown on top, place under a broiler for the last few minutes of baking.<b>Submitted by Carol Reed</b>

1 cup shortening1 cup sugar1 cup pumpkin1 egg2 cups flour1 teaspoon baking powder1 teaspoon baking soda1 teaspoon cinnamon½ teaspoon salt1 teaspoon vanilla½ cup chopped walnutsCream shortening and sugar, then add pumpkin and egg. Mix well.Combine flour, baking powder, baking soda, cinnamon and salt. Combine with pumpkin mixture. Stir in vanilla and nuts.Drop by teaspoons onto a creased cookie sheet. Bake at 350 degrees for about 12 minutes.Option: raisins can be stirred in with walnuts and vanilla.<b>Submitted by Sue Mutz</b>

1 egg beaten½ cup onion, chopped1 cup soft rye bread crumbs¼ cup sweet pickle relish¼ cup Russian salad dressing1 tablespoon Worcestershire sauce1½ pounds lean ground beef or pork1 8-ounce can sauerkraut, drained and finely chopped1 cup shredded swiss cheeseCombine egg, onion, bread crumbs, relish, salad dressing and Worcestershire sauce. Add salt and pepper to taste. Add ground meat and mix well.On waxed paper, pat mixture into a rectangle. Top with sauerkraut and cup Swiss cheese. Use paper to help roll loaf.Press ends to seal and place seam-side down in a baking pan. Bake at 350 degrees for 50 to 60 minutes. Sprinkle remaining cheese on top, bake until melted.<b.Submitted by Jamie Carlson</b>