Oshkosh Public Museum Auxiliary, Inc.

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Oshkosh Public Museum Auxiliary, Inc.

Auxiliary members work together to support and enrich the Oshkosh Public Museum. Contact us at P.O. Box 1721, Oshkosh, WI 54903 or [email protected]

Auxiliary members enjoy a strong working relationship with museum staff and are involved in the latest museum happenings. As a member, you can be sure your support and time commitment will help the museum remain a valuable part of the Oshkosh community. the Auxiliary brings to life museum advancements that would not be accomplished without its financial support.

07/04/2026

Wishing everyone a happy 4 th of July. Happy 250th birthday to the U.S.A.

06/09/2026

Old-Fashioned Rhubarb Crumble Pie

Ingredients:

For the filling:
- 5 cups rhubarb, chopped into 1/2-inch pieces
- 1 1/4 cups granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract

For the crumble topping:
- 1 cup all-purpose flour
- 3/4 cup rolled oats
- 3/4 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small cubes

For the crust:
- 1 pre-made 9-inch pie crust (or homemade, unbaked)

Directions:

Preheat the oven to 375°F (190°C).
Line a 9-inch pie dish with the pie crust, trimming any excess edges. Prick the bottom lightly with a fork.

In a large bowl, combine the chopped rhubarb, granulated sugar, flour, and vanilla extract. Toss gently until the rhubarb is evenly coated. Pour the filling into the prepared pie crust, spreading it out evenly.

To make the crumble topping, whisk together the flour, rolled oats, brown sugar, cinnamon, and salt in a medium bowl. Add the cold butter cubes and use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs with some pea-sized bits.

Sprinkle the crumble topping evenly over the rhubarb filling. Place the pie dish on a baking sheet to catch any drips, then bake for 45-50 minutes or until the topping is golden brown and the filling is bubbling around the edges.

Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving to allow the filling to set.

Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour

05/20/2026

We had a beautiful day on Saturday for our bake sale at the OPM. We made $245. Thank you to all who helped make our bake sale a success. Wishing you all a wonderful summer. Looking forward to seeing everyone in October.

05/13/2026

We had a wonderful May luncheon at the Roxy. Food was delicious. Summer birthdays were announced. Anna gave us an interesting update of what’s happening at the OPM. Lots of really great things. Members attending received a lovely geranium. Fun time for all.

04/07/2026

Our next meeting is this Friday, April 10. Come join us at 1:00 p.m. at the Oshkosh Public Museum for a lovely tea. Our speaker is Ken Friedman from the Oshkosh Garden Club, who will talk about all the different things and events that they do. Please join us.

04/05/2026

Happy Easter🐇

04/03/2026

We had a wonderful March meeting. Thank you to Barb, Ruth, and Carolyn for the delicious tea items and the festive St. Patrick’s Day decorations. Also, thank you to our presenter, Scott Jorgensen, for his very interesting program “Drawn with Light”. We all really enjoyed it and learned so much.

03/31/2026

Carrot Cake Blondies

Ingredients

1 cup (2 sticks) unsalted butter

1 cup (200 g.) granulated sugar

1/4 cup (53 g.) packed light brown sugar

1 large egg

2 1/2 tsp. spiced rum (optional)

1 1/2 tsp. pure vanilla extract

1 1/2 cups (180 g.) all-purpose flour

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1 tsp. kosher salt, divided

1 cup (100 g.) finely shredded carrots (from about 2 large carrots), plus more for serving

1/2 cup (60 g.) coarsely chopped toasted pecans, plus more for serving

4 oz. cream cheese, softened

1/2 cup heavy cream

2 Tbsp. confectioners’ sugar

1 tsp. finely grated orange zest

Directions
Step 1
Arrange a rack in center of oven; preheat to 350°. Line an 8" x 8" baking pan with parchment, leaving an overhang on 2 opposite sides.
Step 2
In a medium pot over medium heat, cook butter, granulated sugar, and brown sugar, stirring occasionally, until butter is melted and sugars are dissolved, 5 to 7 minutes. Let cool slightly, then whisk in egg, rum (if using), and vanilla.
Step 3
In a medium bowl, whisk flour, cinnamon, nutmeg, and 3/4 tsp. salt. Pour butter mixture into dry ingredients and whisk until no streaks of flour remain. Fold in carrots and pecans. Pour batter into prepared pan; smooth top.
Step 4
Bake blondies until a tester inserted into the center comes out clean, 25 to 30 minutes. Let cool.
Step 5
Meanwhile, in the large bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using a handheld mixer), beat cream cheese, cream, confectioners’ sugar, orange zest, and remaining 1/4 tsp. salt on medium speed until medium peaks form.
Step 6
Using parchment overhang, lift out blondies and transfer to a cutting board. Spread cream cheese mixture over top. Top with more pecans and carrots. Cut into 12 pieces.

Recipe from Delish

03/17/2026

Happy St. Patrick’s Day everyone☘️

03/10/2026

Our next auxiliary meeting is this Friday, March 13th. Our speaker is Scott Jorgensen from the Omro Historical Society who will present " Drawn with Light", an overview of the miracles in your photo album. He will emphasize how old photos might be dated. Members are encouraged to bring a photo for him to look at. Hope to see everyone there.

Address

1331 Algoma Boulevard
Oshkosh, WI
54901

Website

http://www.oshkoshmuseum.org/auxiliary

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