History of ACUIHistory of ACUIHistory of ACUIHistory of ACUIHistory of ACUIHistory of ACUIHistory of ACUIHistory of ACUIHistory of ACUIHistory of ACUI

Founding Schools

The founding institutions are Case School of Applied Sciences at Cleveland (now Case Western Reserve University), University of Illinois, Indiana University–Bloomington, University of Michigan–Ann Arbor, The Ohio State University, Purdue University, and University of Wisconsin–Madison. Interestingly, at the time, few of these schools had facilities for their college union organizations.


The Ohio State University – Buckeye Candy

1 1/2 cup creamy peanut butter
4 ounces unsalted softened butter (1 stick )
¾ teaspoon vanilla
3 cups powdered sugar (about 1/2 lb.)
4 cups semi-sweet chocolate chips (can substitute milk chocolate if preferred; if so, do not use the shortening)
2 teaspoons vegetable shortening


  1. In a large bowl, combine the peanut butter, butter, and vanilla. Gradually add the powdered sugar to the mix until it is well mixed.
  2. Roll the mixture into 3/4-inch balls, using your hands, and place on a plate lined with waxed paper. Stick a toothpick in each of the balls (to be used as a handle for dipping in the chocolate). Chill in the freezer for about 30 minutes.
  3. When the peanut butter balls have set, melt the chocolate in a stainless steel bowl over a pan of gently boiling water, stirring frequently, until smooth.
  4. Dip the frozen peanut butter balls in the chocolate, holding them by the toothpick. Leave a small portion on the peanut butter showing at top so the candy looks like the buckeye nut. Return the buckeyes to the plate. Gently remove the toothpick and smooth over the hole. Refrigerate at least two hours before serving.

University of Michigan – Apple Strudel

Pie Dough
1pound, 9 ounces bread flour
1 tablespoon salt
1 pound cold butter (cubed)
5 ounces solid shorting
2/3 cup ice cold water


  1. Mix flour, salt, butter, and shorting until it is a mealy texture.
  2. Add water and mix as little as possible.
  3. Let dough chill overnight, and then roll out. Place in pie pan, and add apple filling and strudel topping.

Apple Filling
10 pounds sliced apples
2 pound sugar
3 tablespoons cinnamon
2 tablespoons ground ginger
2 teaspoons ground anise
2 teaspoons nutmeg
6 ounces corn starch

Directions: Mix together all ingredients.


1 pound butter
¾ pounds sugar
1 tablespoon vanilla
2 pounds quick oats
1 pound flour
1 tablespoon cinnamon


  1. Cream together the butter and sugar and smooth.
  2. Incorporate remainder of the ingredients. Should be able to make a ball with fist. If not add more flour.

University of Illinois – Cheesecake

2 pounds, 3 ½ ounces cream cheese
2 5/8 teaspoons imitation vanilla extract
2 tablespoons, 1/4 teaspoon cornstarch
12 ½ ounces white granulated sugar
10 ½ ounces large eggs
1 pound, 1/1/2 ounces sour cream


  1. Whip cream cheese until no lumps.
  2. Add corn starch and sugar. Mix and scrape for 10 minutes or until smooth.
  3. Add egg and vanilla and repeat mix and scrape for 10 minutes.
  4. Add sour cream and repeat directions from above.

9 ½ ounces graham cracker crumbs
2 ½ ounces white granulated sugar
3 ½ ounces solid, unsalted butter


  1. Prep pans with non-stick spray and round parchment.
  2. Weigh out graham cracker crust and press into pan.
  3. Bake for 9 minutes at 350 degrees until brown.
  4. Add mixture to pans and bake at 350 degrees with a water bath for 1.5 hours.

Purdue University – Hummingbird Cake

8 ounces pastry glour #5
8 ounces sugar, granulated #5
2 tablespoons salt
2 tablespoons baking soda
2 tablespoons cinnamon, ground
18 whole eggs
2 quarts, 1 cup oil
3 tablespoons vanilla
Pineapple, crushed, undrained #3


  1. In 20-quart mixer bowl combine sugar, salt, baking soda, and cinnamon. Using paddle, mix on #1 speed until all ingredients are thoroughly blended.
  2. Add eggs, oil, and vanilla. Mix on #1 speed only until dry ingredients are moistened. Do not beat.
  3. Remove bowl from mixer. Add undrained pineapple, nuts, and bananas. Mix well, using spoon.
  4. Scale into oiled sheet pan.
  5. When cool, frost with cream cheese frosting.

University of Wisconsin – Fudge Bottom Pie

1 1/2 cups graham cracker crumbs
2 tablespoons granulated sugar
2 tablespoons butter

Directions: Mix thoroughly and press firmly in bottom and sides of a 9-inch pie tin.

Fudge Layer

1/4 cup granulated sugar
1/3 cup water
Three 1 ounce squares semi-sweet baking chocolate

Directions: Dissolve sugar in water and bring to a boil. Add chocolate and melt. Beat well. While hot spread over bottom of crust.

Cream Filling

3 cups cold milk
1 cup granulated sugar
1/3 cup cornstarch
1/8 teaspoon salt
1 cup cold milk
1/3 cup egg yolks, beaten
2 teaspoon vanilla extract

Directions: Place 3 cups milk in top of a double boiler and heat until almost boiling. Blend in sugar. Stir in cornstarch. Stir together salt, remaining milk, egg yolks. Add to hot milk and bring to a boil, stirring constantly with a whip to keep smooth. Cool slightly. Then add vanilla extract and pour over chocolate in crust. Chill.

1 cup whipping cream
2 tablespoon granulated sugar
1/4 teaspoon vanilla extract
Grated or shaved chocolate.

Directions: Place cream in mixer bowl. Add sugar and vanilla, then whip until stiff. Spread on top of pie. Garnish with chocolate.

Indiana University – Wells Cake

The Wells cake is really rather simple. It is a dense white cake that is split down the middle.

A bowl of whipped cream and sliced strawberries (halved and softened by letting stand at room temp) and sliced bananas (thin) are spread on the top of the bottom half.

Replace top portion of cake, and ice entire cake in whipped cream.




Updated May 1, 2014
News and Upcoming Events
  • 100th Anniversary Celebration

    Community Service

    Thursday, April 30 - Pay It Forward Day 
    Thursday, Sept. 11 - 9/11 National Day of Service and Remembrance 
    Saturday, Oct. 24 - Make a Difference Day 
    Saturday, Nov. 21 - Family Volunteer Day







Association of College Unions International | One City Centre, Suite 200 | 120 W. Seventh St. | Bloomington, IN 47404
812.245.ACUI (812.245.2284) | 812.245.6710 FAX | acui@acui.org
© 2020 ACUI