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News
New to the Shores?
FAQs
Service Contacts
2025 Rate Sheet
About the RRA
The History of Roaming Rock Shores
Amenities
Clubhouse Rental
Membership Cards
Board of Directors
Association Meeting Highlights
Board of Directors Info
Minutes
President’s Comments
Boating Information
Clubhouse Rental & Party Forms
Culverts
Documents & Forms (all)
All Forms
Bylaws
Rules & Regulations
Covenants & Restrictions
Maps
Vacant Lots for Sale
Contact Us
Clubs
Fishing Club
Friends and Neighbors
Golf Club
Pickleball Club
Polar Bear Club
Quilting Group
Shores Hold’Em
STARS Club
Water Exercise Group
Welcome Club
Yoga Club
Calendar
LMC
Lake Management Topics
LMC Articles (All)
Lake Water Testing Program
Dredging Operations Summary
Recommended Cleaning Products
BMC
Building and Maintenance Committee
Report a Violation to the BMC
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Dam
Toffee – Topped Bars
July 1, 2016
Uncategorized
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Submitted by: Laurie Schulze Lot # 22
Ingredients
Print Recipe
2
cups
Brown Sugar
packed firmly
2
cups
All-Purpose Flour
1/2
cup
butter or margarine
softened
1
tsp.
baking powder
1/2
tsp.
salt
1
tsp.
vanilla extract
1
cup
milk
1
egg
1
cup
semi-sweet chocalate chips
1/2
cup
walnuts
chopped
Servings:
Submitted by: Laurie Schulze Lot # 22
Ingredients
Print Recipe
2
cups
Brown Sugar
packed firmly
2
cups
All-Purpose Flour
1/2
cup
butter or margarine
softened
1
tsp.
baking powder
1/2
tsp.
salt
1
tsp.
vanilla extract
1
cup
milk
1
egg
1
cup
semi-sweet chocalate chips
1/2
cup
walnuts
chopped
Servings:
Instructions
Preheat oven to 350 degrees. Lightly grease a 9" X 13" pan. Set aside.
In a large mixing bowl, mix together the brown sugar and flour.
Using a pastry cutter or two knives, cut in the butter until mixture resembles course crumbs. Remove 1 cup of mixture and set aside.
To mixture in large bowl, add baking powder and salt. Using a fork, lightly beat in vanilla, milk and egg.
Continue beating until a smooth batter forms. Pour batter into prepared baking pan.
In a small bowl combine the chocolate chips and walnuts.
Sprinkle the reserved crumbs mixture over top of batter in pan. Sprinkle with the chocolate chips and walnuts.
Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
Transfer pan to a wire rack to cool bars in pan completely before cutting.
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Bake Sale Lemon Bars
July 1, 2016
Uncategorized
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Submitted by: Laurie Schulze Lot # 22
Ingredients
Print Recipe
1 1/2
cup
All-Purpose Flour
2/3
cup
confectioners’ sugar
3/4
cup
butter
softened
3
eggs
lightly beaten
1 1/2
cup
sugar
3
Tbsp.
All-Purpose Flour
1/4
cup
lemon juice
confectioners’ sugar
Servings:
Submitted by: Laurie Schulze Lot # 22
Ingredients
Print Recipe
1 1/2
cup
All-Purpose Flour
2/3
cup
confectioners’ sugar
3/4
cup
butter
softened
3
eggs
lightly beaten
1 1/2
cup
sugar
3
Tbsp.
All-Purpose Flour
1/4
cup
lemon juice
confectioners’ sugar
Servings:
Instructions
In a bowl, combine flour, sugar and butter until crumbly. Pat crumb mixture into a greased 9" X 13" pan. Bake at 350 degrees for 20 minutes.
Meanwhile, in a bowl, whisk the eggs, sugar, flour and lemon juice until frothy, pour mixture over hot crust.
Bake at 350 degrees for 20 - 25 minutes or until light golden brown. Cool on a wire rack.
Dust with confectioners sugar. Cut into squares.
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Cheese Cake Bars
May 31, 2016
Uncategorized
Edit
Submitted by: Jo Yarish Lot # 43
Ingredients
Print Recipe
1/3
cup
butter or oleo
1/3
cup
packed brown sugar
1
cup
All-Purpose Flour
1/2
cup
pecans
finely chopped
1/4
cup
sugar
1
(6 oz.) pkg
cream cheese
1
large
egg
2
Tbsp.
milk
1
Tbsp.
lemon juice
1/2
tsp.
vanilla
Servings:
Submitted by: Jo Yarish Lot # 43
Ingredients
Print Recipe
1/3
cup
butter or oleo
1/3
cup
packed brown sugar
1
cup
All-Purpose Flour
1/2
cup
pecans
finely chopped
1/4
cup
sugar
1
(6 oz.) pkg
cream cheese
1
large
egg
2
Tbsp.
milk
1
Tbsp.
lemon juice
1/2
tsp.
vanilla
Servings:
Instructions
Preheat oven to 350 degrees. Cream butter and brown sugar in a large bowl until light and fluffy. Add flour and nuts. Blend until the mixture resembles crumbs and set aside 3/4 cup, press the remaining mixture into the bottom of an 8" square pan. Bake for 15 minutes. Combine the sugar and the cream cheese in a medium bowl and beat until smooth, add the egg, milk, lemon juice and vanilla, beating well. Spread the cream cheese mixture over the baked crust. Sprinkle the reserved 3/4 cup of crumbs over the top. Bake for 25 minutes. Cool for 1 hour in the refrigerator and cut into bars.
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Homemade Cheesy Potatoes (no canned soup in this recipe)
April 5, 2016
Uncategorized
Edit
Servings
6-8
Ingredients
Print Recipe
3
pounds
Russet Potatoes
peeled
4
Tbs
butter
divided
1/2
cup
Yellow Onion
diced small
1
clove
garlic
minced
2 1/2
Tbs
All-Purpose Flour
1/2
cup
chicken broth
1/2
cup
whole milk
cup
sour cream
3
-
green onions
sliced
3/4
tsp
salt
1/2
tsp
black pepper
1
cup
Sharp Cheddar Cheese
grated
Servings:
Ingredients
Print Recipe
3
pounds
Russet Potatoes
peeled
4
Tbs
butter
divided
1/2
cup
Yellow Onion
diced small
1
clove
garlic
minced
2 1/2
Tbs
All-Purpose Flour
1/2
cup
chicken broth
1/2
cup
whole milk
cup
sour cream
3
-
green onions
sliced
3/4
tsp
salt
1/2
tsp
black pepper
1
cup
Sharp Cheddar Cheese
grated
Servings:
Servings
6-8
Instructions
Roughly peel potatoes, leaving a little bit of skin on if desired, and dice into cubes. Add the cubed potatoes into a pot of cold water, bring to a boil and cook for 8 minutes. Remove and drain the potatoes into a colander set into a sink. Let the potatoes cool. I Bake in a 350 degree oven for 1 hour or until bubbly and lightly golden.
In a 10-inch skillet melt 3 Tbs. of butter over medium-low heat. Add the diced onions. Cook until just softened. Add in the minced garlic. Cook for one minute. Sprinkle in the flour and stir, cooking for 2-3 minutes. While stirring, pour in broth and milk. Continue to stir until thick, about 5-9 minutes. Remove the pan from the heat and stir in the cup of cold sour cream.
In a large bowl add in the cooled potatoes, onion and sour cream mixture, green onions, salt, pepper and grated cheese. Stir to combine and put into greased pan.
Bake in a 350 degree oven for 1 hour or until bubbly and lightly golden.
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CARIBBEAN NUT CAKE
January 20, 2016
Uncategorized
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Submitted by: Kathy Maznik Lot # 1933
Ingredients
Print Recipe
Cake Ingredients:
2 1/2
c
All-Purpose Flour
1
c
sugar
2
tsp
baking soda
1 1/2
tsp
ground cinnamon
1
20 oz can
crushed pineapple
undrained
2
tsp
vanilla extract
1
stick
butter
1/2 cup melted
3
eggs
3
bananas
peeled and cut into small pieces
cooking spray
Coconut Frosting Ingredients:
3/4
c
sugar
1
12 oz can
evaporated milk
1
stick
butter
4
c
shredded coconut
1
c
pecans or walnuts
Servings:
Submitted by: Kathy Maznik Lot # 1933
Ingredients
Print Recipe
Cake Ingredients:
2 1/2
c
All-Purpose Flour
1
c
sugar
2
tsp
baking soda
1 1/2
tsp
ground cinnamon
1
20 oz can
crushed pineapple
undrained
2
tsp
vanilla extract
1
stick
butter
1/2 cup melted
3
eggs
3
bananas
peeled and cut into small pieces
cooking spray
Coconut Frosting Ingredients:
3/4
c
sugar
1
12 oz can
evaporated milk
1
stick
butter
4
c
shredded coconut
1
c
pecans or walnuts
Servings:
Instructions
Preheat oven to 350 degrees.
Combine flour, sugar, baking soda and cinnamon in a large mixing bowl.
Mix well with a wire whisk. Pour pineapple into a small bowl, add vanilla, melted butter and eggs.
Add bananas to pineapples mixture and mix with spatula.
Add the pineapple and bananas to the dry ingredients and mix well with a spatula.
Pour into a sprayed 9 x 13 baking dish and bake in preheated 350 degree oven for 40 to 45 minutes until cake is brown on top and tests done.
Frost with coconut frosting.
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Homemade Cheesy Potatoes (*no canned soup in this recipe*)
January 14, 2016
Uncategorized
Edit
Servings
6-8
Cook Time
1hr 15min
Submitted by: Carrie Morris Lot # 2451
Ingredients
Print Recipe
3
lbs
Russet Potatoes
peeled
4
tbsp
butter
divided
1/2
c
Yellow Onion
diced small
1
garlic clove
minced
2 1/2
tbsp
All-Purpose Flour
1/2
c
chicken broth
1/2
c
whole milk
1
c
sour cream
3
green onions
sliced
3/4
tsp
salt
1/2
tsp
black pepper
1
c
Sharp Cheddar
shredded
Servings:
Submitted by: Carrie Morris Lot # 2451
Ingredients
Print Recipe
3
lbs
Russet Potatoes
peeled
4
tbsp
butter
divided
1/2
c
Yellow Onion
diced small
1
garlic clove
minced
2 1/2
tbsp
All-Purpose Flour
1/2
c
chicken broth
1/2
c
whole milk
1
c
sour cream
3
green onions
sliced
3/4
tsp
salt
1/2
tsp
black pepper
1
c
Sharp Cheddar
shredded
Servings:
Servings
6-8
Cook Time
1hr 15min
Instructions
Roughly peel potatoes, leaving a little bit of skin on if desired, and dice into cubes. Add the cubed potatoes into a pot of cold water, bring to a boil and cook for 8 minutes. Remove and drain the potatoes into a colander set into a sink. Let the potatoes cool. Set aside.
In a 10-inch skillet melt three tablespoons of butter over medium-low heat. Add in the diced onions. Cook until just softened Add in the minced garlic. Cook for one minute. Sprinkle in the flour and stir, cooking for 2-3 minutes.
While stirring, pour in broth and milk. Continue to stir until thick, about 5-8 minutes.
Remove the pan from the heat and stir in the cup of cold sour cream.
In a large bowl add in the cooled potatoes, onion and sour cream mixture, green onions, salt, pepper and shredded cheese. Stir to combine and pour into greased pan. Bake in a 350 degree oven for 1 hour or until bubbly and lightly golden. Enjoy!
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