Elizabeth G Baumann

Mrs. Elizabeth “Liz” (Krupinski) Baumann, of Bellefonte, passed away after a brief battle with cancer on Saturday, May 16, 2026, surrounded by loved ones. She was 69.

Born in Detroit on July 6, 1956, Liz was the eldest daughter of Walter Krupinski, a US Navy veteran, railway fireman, and auto worker; and Phyllis Krupinski, a homemaker and clerk for the City of Eastpointe.

Liz was a graduate of Regina High School and earned an associate degree from the Detroit College of Business. During a blind date set up by mutual friends, she met Frederick Baumann in 1979, and they were married on September 1, 1980 at St. Basil Church in Eastpointe.

For most of their married lives, Liz and Fred followed his work, which took them from Detroit to Sidney, OH; then to Iola, WI; and finally to Bellefonte, PA. Throughout these moves, Liz continued to work as a paralegal, office manager, and finally as an accounts payable manager for KCF Technology in State College, PA.

All her life, Liz loved to cook and bake, and was an avid collector of cookbooks and recipes. She was also a voracious reader, primarily enjoying cozy mysteries.

Liz is survived by her husband, Fred; her son, Walter (Laura) of St. Louis Park, MN; and her two sisters, Nancy (Jim) Hughes of Austin, TX, and Sue Cahn of Clarkston, MI. She was preceded in death by her parents.

In lieu of flowers or public memorial service, the family asks that you cook or bake your favorite recipe for your family/loved ones, or try Liz’s recipe below:

PEPPERY SCALLOPED POTATOES

• • • • • • • • • 10.75 oz. can condensed cream of onion soup
                • 1 1/2 cups milk
                • 1/2 tsp. cayenne pepper
                • 1/4 cup all-purpose flour
                • 5 to 6 cups thinly-sliced peeled potatoes
                  
                  

In a large measuring cup, combine the condensed soup, milk, cayenne, and flour; set aside.

Place half the sliced potatoes in a greased 9x13” glass baking dish. Top with half the soup mixture. Add the rest of the potatoes and top with the remaining soup mixture.

Bake, uncovered, at 375° for 1 hour and 20 minutes or until the potatoes are tender. Top with cheese and broil if desired.