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.

10/14/2026

Thank you to Claudia and Carolyn for the wonderful tea and decorations. Thank you Randy Domer for your great presentation on Nordheim.

10/03/2026

Homemade Chunky Apple Cake

🛒 Ingredients
3 cups peeled, chopped apples
2 cups all-purpose flour
1½ cups granulated sugar
1 cup vegetable oil
3 large eggs
2 tsp vanilla extract
1 tsp ground cinnamon
½ tsp nutmeg
1 tsp baking soda
½ tsp salt
1 cup chopped pecans or walnuts
1 tbsp lemon juice
👩‍🍳 How to Make It

Step 1 – Prepare the Apples
Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan. Toss the chopped apples with lemon juice and set aside.

Step 2 – Mix the Wet Ingredients
In a large bowl, whisk together the oil, sugar, eggs, and vanilla until smooth and well combined.

Step 3 – Add the Dry Ingredients
In another bowl, whisk together flour, cinnamon, nutmeg, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined.

Step 4 – Fold in the Apples & Nuts
Gently fold in the chunky apples and chopped pecans or walnuts. The batter will be thick—that's exactly what you want!

Step 5 – Bake
Spread the batter evenly into the prepared pan. Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 6 – Cool & Serve
Let the cake cool for at least 20 minutes before slicing. Serve warm or at room temperature with whipped cream, powdered sugar, or a scoop of vanilla ice cream.

09/26/2026

A big thank you to everyone who baked and helped at the bake sale for Volksfest. We made $61.00 and gained a new member.

09/24/2026

Come and enjoy Volksfest at the Oshkosh Public Museum tomorrow. While there visit the Museum Auxiliary bake sale booth. Proceeds benefit the Museum.

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🐇

Address

1331 Algoma Boulevard
Oshkosh, WI
54901

Website

http://www.oshkoshmuseum.org/auxiliary

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