BCT-12-13-2014

1

EnjoyThe

HolidaysWith

RecipesFor

Beverages,Appetizers,

Entrees,Desserts,

and More!

A Homemade Holiday

A Special Holiday Supplement of the

Saturday, December 14, 2013

2

2 • A Homemade Holiday • Saturday, December 14, 2013 Bureau County Journal • bcrnews.com

Cut-Out Sugar Cookies6 cups flour4 teaspoons baking powder2 scant teaspoons baking soda1/2 teaspoon nutmeg2 cups white Crisco shortening4 eggs, beaten2 teaspoons vanilla extract2 teaspoons almond extract2 cups sugar1/2 cup milk

Sift flour, baking powder, baking soda and nutmeg together. Cut in shorten-ing; set aside. Beat eggs, vanilla extract, almond extract, sugar and milk together; add to creamed mixture and mix well. The dough will be sticky. Roll out on a floured surface and cut as you wish. Bake at 400° until barely brown, watch closely, about 6 to 7 minutes. Frost or use colored sugar.

Mary Lou Sturtewagen, Sheffield

Toffee Squares1/2 pound butter or margarine1 cup brown sugar1 egg yolk (beaten)2 cups sifted flour1 teaspoon vanilla1/4 teaspoon salt

Spread dough in large greased cookie sheet; bake 350° for 15 to 20 minutes. When baked, turn off heat. Take a giant bar of milk chocolate candy (large) and put on the warm dough (shred candy to melt faster). Place in oven for a few min-utes or until chocolate can be spread. Cut into squares while the dough is warm. Then decorate tops if you wish.

Bernie Skibinski, Princeton

Caramels1 cup real butter2 1/4 cups brown sugarDash of salt1 cup light corn syrup1 can Eagle Brand Milk1 teaspoon vanilla

Melt butter in heavy saucepan. Add brown sugar and salt; stir until combined. Stir in corn syrup; mix well. Gradually add milk, stirring constantly. Cook and stir over medium heat until temperature reaches 240°. Remove from heat and stir in vanilla. Pour into greased 9-by-9-by-2-inch pan. Makes 2 1/2 pounds.

Liz Piacenti, Tiskilwa

Gift of the Maji Bread1/2 cup butter1 cup sugar2 eggs1 teaspoon vanilla2 cups flour1 teaspoon baking sodaPinch of salt1 cup mashed ripe banana1 11-ounce can mandarin oranges,

drained1 6-ounce package mini chocolate chips2/3 cup chopped walnuts

1/2 cup chopped maraschino cherries1/2 cup chopped dates1 cup shredded coconut

Cream together butter and sugar. Add eggs and vanilla; beat until fluffy. Sift together flour, baking soda and salt. Add to creamed mixture, add bananas. Stir in oranges, chocolate chips, coco-nut, nuts, cherries and dates. Pour into 2 greased loaf pans. Bake at 350° for 1 to 1 1/4 hours. I like to bake them in the smaller loaf pans and freeze some of them. They freeze very well. Wrap in saran wrap and foil.

Judy Dyke, Princeton

Christmas Bread2 cups flour4 teaspoons baking powder3/4 cup sugar1 cup candied fruit2 eggs1 cup milk3 tablespoons butter

Sift dry ingredients, add fruit and nuts. Beat eggs, add butter, sugar and milk. Beat well. Pour mixture into greased bread pan, let set 30 minutes before baking. Bake 1 hour at 375°.

Evelyn Fox, Princeton

Cherry Winks2 1/4 cups flour1 cup sugar2 teaspoons baking powder2 teaspoons salt3/4 cup oleo2 tablespoons milk1 teaspoon vanilla2 eggs1 cup chopped pecans and walnuts1 cup chopped dates1/2 cup maraschino cherries, drained

and chopped1 cup crushed cornflakes15 maraschino cherries, cut in fourths

Preheat oven to 375°. In mixer bowl, combine flour, sugar, baking powder, salt, oleo and milk; add vanilla and eggs and blend well with mixer. Stir in nuts, dates and chopped cherries. Mix well. Drop by rounded teaspoon onto ungreased cookie sheet. Sprinkle with cornflakes and top with cherry fourth.

Coyla Harris, Princeton

Peanut Butter Banana Bread1 cup peanut butter1 cup sugar4 eggs1/2 cup sour cream1 cup mashed bananas2 cups flour1/2 teaspoon salt1/2 teaspoon baking powder1/2 teaspoon baking soda

Using an electric mixer, cream peanut butter and sugar on medium speed. Add eggs, one at a time. Add sour cream and bananas. Add flour, salt, soda and baking powder. Pour into two loaf pans sprayed

with Pam. Bake at 350° for 45 minutes or until center tests done with toothpick.

Emma Toppert, Mineral

Easy Chocolate Biscotti1 box Devil’s Food cake mix1 cup all-purpose flour1/2 cup melted butter2 eggs2 teaspoons almond extract3/4 cup almonds or walnuts, optional

Preheat oven to 350°. Line 2 cookie sheets with parchment paper. Combine cake mix, flour, butter, eggs and almond extract. Beat 2 minutes or until dough forms. Knead in almonds or walnuts if desired. Put dough onto 1 cookie sheet and divide into two portions. Form into 2 12-inch logs that are about 3 inches wide. Bake for 35 minutes. Cool for 35 min-utes. Use knife to cut logs crosswise in 1/2-inch thick slices. Transfer to second sheet. Bake 15 minutes and then reduce heat to 200° and bake for 30 minutes or until dry. They will harden as they dry. I melt chocolate and white almond bark and drizzle or frost on top. Sprinkle with chopped walnuts or sprinkles.

Jo Ann Harrison, Spring Valley

Cranberry Salad1 15-ounce bag cranberries3/4 cup water2 3-ounce boxes cherry Jell-O2 cups sugar1 cup celery, chopped1 cup crushed pineapple, drained1 cup chopped walnuts1 jar marshmallow creme1 8-ounce package Philadelphia cream

cheese1 8-ounce container Cool Whip

Cook cranberries in water over medi-um heat for 15 minutes or until all pop open. Add dry Jell-O and sugar. Stir until blended. Cool. Add celery, pine-apple and nuts. Let stand until firm. Mix remaining ingredients and spread on top of cranberry mixture. Chill. Serves 12 to 15. This salad keeps well until the holiday leftovers are gone!

Kathy Pratt, Neponset

Cranberry Compote with Grand Marnier Liqueur

3/4 cup water1/4 cup Grand Marnier1 cup white sugar1 12-ounce package fresh cranberries1 orange, peeled and pureed, or 1 can

mandarin oranges1 apple, peeled, cored and diced1 pear, peeled, cored and diced1 cup chopped dried mixed fruit (such

as cherries, cranberries, plums)1/2 cup chopped walnuts1/2 teaspoon salt1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg

In a medium saucepan, boil water

and sugar until the sugar dissolves. Reduce the heat to simmer, and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon and nutmeg. Cover and simmer for 30 minutes, stirring occasionally, until the cranberries burst. Remove from heat and let cool to room temperature. Plate and serve; or plate, cover and refriger-ate until ready to serve. Serves 12.

Philip Brankin, Princeton

Candy Apple Salad1 20-ounce can crushed pineapple2 red apples, washed and cut in 1/2-

inch pieces with peel on1/2 cup sugar3 tablespoons flour2 egg yolks1/2 cup pecans2 Snickers bars cut in 1/4-inch

squaresDrain pineapple; save juice in medium

pan. Add sugar and egg yolks; stir well and mix in flour until thick and cool. Stir in cut-up apples. Store in refrigerator. Mix in pecans and Snickers last. This is very colorful for the holidays.

Mary Oloffson, Princeton

Peppermint Ice Cream Cake4 cups crisp rice cereal1 7-ounce milk chocolate candy bar1/2 cup butter or margarine1/2 gallon peppermint stick ice cream,

softened2 cups Cool WhipPeppermint candy canes or crushed

peppermint candiesPlace cereal in a large bowl. Grate

or shave 2 tablespoons of chocolate from candy bar; set aside. In a heavy saucepan, melt butter and remaining chocolate. Pour over cereal and stir to coat. Press into the bottom of a greased 10-inch springform pan. Freeze for 30 minutes. Spoon ice cream over crust. Freeze for 15 minutes. Spread with Cool Whip; sprinkle with the shaved chocolate. Cover and freeze for sev-eral hours or overnight. Top with candy canes. Remove cake from freezer 5 to 10 minutes before serving. Remove sides of pan; cut with a sharp knife and serve immediately. Yield: 8-10 servings.

Pat Mink, Princeton

Cold Dough Cookies1 pound butter-flavored Crisco1 12-ounce can evaporated milk6 cups flour1 small cake yeast4 egg yolks

Mix Crisco, yeast and egg yolks together. Add milk and flour alternately and mix until dough forms. Can be refrigerated. Work with small portions of dough, roll out in sugar. Cut into 2-inch squares and fill with various fill-ings. Bake at 350° about 30 minutes.

Sarah Maxwell, Princeton

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Bureau County Journal • bcrnews.com Saturday, December 14, 2013 • AHomemadeHoliday • 3

Bread Pudding with Whiskey Sauce

A New Orleans style bread pudding1 loaf French bread1 quart half and half4 eggs, beaten2 cups sugar1 tablespoon vanilla extract2 teaspoons ground cinnamon1 cup raisins (optional)3 tablespoons melted butter

Preheat oven to 350°. Whisk the beaten eggs into the half and half. Tear bread into chunks and soak in the half and half/egg mixture. Crush with hands to make sure liquid has soaked through. Add sugar, vanilla, cinnamon, raisins and stir well. Pour melted butter into a heavy 9-by-14-inch baking pan to coat the bottom and sides. Add bread mix-ture and bake until very firm, about 40 minutes. Cool pudding, cube it and put it into individual dessert dishes. When ready to serve add whiskey sauce and heat under broiler for a few minutes or just warm in microwave.

Whiskey Sauce1 cup sugar1 stick butter1 egg, beaten2 ounces Bourbon Whiskey or

Southern Comfort or rumCream sugar and butter and cook in

a double boiler until very hot and well dissolved. Add well beaten egg very slowly and whip very fast so egg doesn’t curdle. Cool and add liquor. Serves 8. Note: Use real butter, whiskey can be an option, but it is the holidays.

Jerry Spitz, LaMoille

Cranberry Tokay Salad2 cups fresh cranberries, chopped1 cup sugar1 cup Tokay grapes1 cup miniature marshmallows1/4 cup walnuts or pecans1/2 cup heavy cream, whipped

Combine cranberries and sugar and let stand overnight. Drain excess juice. Add remaining ingredients and put in serving bowl. Keep refrigerated until ready to serve.

Lynn Bohnsack, Princeton

Party Loaf3 cups Bisquick1 cup oatmeal1 cup sugar1 teaspoon cinnamon1 egg1 1/2 cups milk1 teaspoon vanilla1/4 cup oil1 cup chocolate chips1/2 cup nuts

Mix all together. Pour into greased bread pan. Bake at 350° for 1 hour and 15 minutes.


Cranberry Relish1 package whole cranberries1 cup sugar1 orange, skinned1 apple, peeled

Grind cranberries, oranges and apples. Add sugar. Mix and then put in serving bowl to refrigerate.

Judy Ellis, Wyanet

Poppy Seed Chicken Casserole2 chicken breasts, cooked and cut up1 small carton sour cream1 can cream of chicken soup1/4 cup butter1 roll Ritz crackers, crushed1 tablespoon poppy seeds

Mix chicken breasts, sour cream and soup together and put into a 2-quart casserole or 8-by-8-inch baking dish sprayed with Pam. Melt butter and mix with crackers. Put on top of chicken, soup and sour cream mixture. Sprinkle poppy seeds on top. Bake 1 hour at 350°.

Patt Fleming, Princeton

Jelly Thumbprint Cookies1 cup unsalted butter2/3 cup sugar2 egg yolks2 cups flour1 teaspoon salt1 teaspoon vanilla extract1 10-ounce jar currant jelly

In a large bowl, cream butter and sugar. Add egg yolks, flour, salt and vanilla; mix thoroughly. Shape into 1-inch balls. Press thumb into center of ball to slightly flatten and form an indention. Fill the indent with currant jelly. Bake at 375° on middle rack for 10 to 15 minutes. Do not over bake. (Can use other jelly if you prefer.)

Lou Brown, Princeton

Easy Fudge1 12-ounce package chocolate chips1 can sweetened condensed milk1 teaspoon vanilla1/4 teaspoon salt1/2 cup chopped nuts (optional)

Put milk, vanilla and salt in sauce-pan; warm slightly. Add chocolate chips, stirring constantly until melted. Add nuts, if desired. Put the mixture into an 8-by-8-inch pan. Let cool and set to cut pieces.

Any variation of fudge can be made by using different flavored chips — milk chocolate or peanut butter, etc.


Pumpkin Pie Crust

5 cups flour1 teaspoon salt1/2 pound lard1/2 pound Crisco3 tablespoons sugar

1/2 teaspoon baking powder1 egg1 tablespoon vinegar

Mix sugar, baking powder, egg and vinegar. Add enough ice water to make 1 cup of liquid. Cut flour, salt, lard and Crisco together to make crumbs. Mix liquid into crumbs. Divide into 4 sec-tions. Wrap in plastic wrap and cool in refrigerator for a few hours before rolling out.

Filling1 1/2 cups cooled pumpkin1 1/2 cups sugar1 teaspoon salt2 teaspoons ginger2 1/2 teaspoons cinnamon1 teaspoon nutmeg1 teaspoon cloves6 eggs, slightly beaten2 1/4 cups milk1 16-ounce can evaporated milk

Thoroughly combine pumpkin sugar and spices. Add eggs, milk and evapo-rated milk. Blend. Pour into 9-inch pie crust. Bake at 450° for 10 minutes, then lower the temperature to 325° and bake for about 45 minutes or until mixture doesn’t stick to knife.


Turkey Croquettes2 cups turkey left overs, cut up1/2 cup bread crumbs1/3 cup chopped celery1/4 cup onion1/4 cup reduced fat mayonnaise1 egg whiteDash of black pepperDash of salt-free seasoning1/2 teaspoon Tabasco sauceOlive oil spray

In a medium bowl, combine all ingre-dients; mix well. Form into 3-inch pat-ties. Heat non-stick skillet on medium heat. Spray with olive oil. Flatten pat-ties with spatula. Cook on each side for 4 minutes, until golden brown.


Cheese and Bacon QuicheOne prepared pie crust (Pillsbury)1 tablespoon Dijon Mustard6 ounces pancetta, chopped1 medium onion, chopped3 large eggs1 1/2 cups light cream5 ounces Swiss cheese or Gruyere

cheese, dicedSalt and freshly ground pepper, to

tasteFresh parsley to garnish, if available

Preheat the oven to 350°. Follow-ing label directions, place pie crust in 9-inch quiche or pie pan. Brush the interior of the crust with Dijon. In a frying pan, cook the chopped bacon over medium heat until crisp and browned. Remove the bacon with a slotted spoon and drain on a paper towel. Pour off most of the fat from the pan and add the chopped onion.

Cook the onion over medium-low heat for about 15 minutes until very soft and golden brown. Don’t let the onion burn.

Beat the eggs until white and yolk are thoroughly mixed, add the cream, salt and pepper and beat until mixed. Sprinkle half of the diced cheese over the pie crust; top the cheese with the cooked onion; top the onion with the cooked bacon. Finally, cover all the layers with the remaining cheese. Pour in the egg mixture and bake 35 to 45 minutes until the center is set. Trans-fer to a wire rack to cool slightly. Serve warm. Serves 6 to 8.

Note: If you prefer using your own recipe for pie crust, it should be pre-baked. Preheat the oven to 400°. Place pie crust in 9-inch quiche or pie pan. Prick the sides and base of the crust with a fork and heat in the oven 9 to 10 minutes, until golden brown. Take the crust out of the oven and let cool slightly. Brush the interior of the crust with Dijon mustard and return the crust to the oven for another 5 min-utes. Take the crust out of the oven and let cool slightly. Reduce oven tem-perature to 350°.

Philip Brankin, Princeton

Mint Surprise Cookies3 cups flour1 teaspoon soda1/2 teaspoon salt1 cup sugar1/2 cup butter2 eggs1 teaspoon vanilla2 6 1/2-ounce packages chocolate

mint candy wafersWalnut halves

Heat oven to 375°. Combine all ingre-dients, except candy wafers and nuts, in mixer bowl; blend well. Drop by scant teaspoons 2 inches apart onto greased cookie sheets. Press candy wafers top of each. Cover with scant teaspoon of dough. Top each with a walnut half. Smooth edges. Bake 9 to 12 minutes.


Chocolate Covered Peanut Logs2 sticks melted oleo2 1/4 cups graham cracker crumbs1 can coconut1/2 cup crunchy peanut butter1 box powdered sugar1 cup chopped pecans1 tablespoon vanilla

Mix above ingredients well. Shape into logs or can make balls. Dip into chocolate mixture.

Chocolate Mixture1 12-ounce package chocolate chips1/2 cake paraffin

Melt in double boiler (keep chocolate hot while dipping). Place logs on wax paper after dipping. Store in refrigera-tor.


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Boston Market’s Sweet Potato Casserole

3 large sweet potatoes1 cup sugar2 eggs1/2 cup butter, softened1 teaspoon vanilla extract

Crunch Topping1/3 cup melted butter1/3 cup flour1 cup brown sugar1 cup chopped pecans1 tablespoon cinnamon

Boil potatoes until tender. Remove skins when cooled. Put into a large bowl and whip them until fluffy. Add remain-ing ingredients. Pour into a greased casse-role and top with the crunch topping. For topping: Combine all ingredients until crumbly. Bake at 350° for 45 minutes.

Kerri Sissel, Princeton

Pumpkin Torte1 18 1/4-ounce package yellow cake

mix1 15-ounce can solid-pack pumpkin,

divided1/2 cup milk4 eggs1/3 cup canola oil1 1/2 teaspoons pumpkin pie spice,

divided1 8-ounce package cream cheese,

softened1 cup confectioners’ sugar1 16-ounce carton frozen whipped

topping, thawed1/4 cup caramel ice cream topping1/3 cup chopped pecans

In a large bowl, combine the cake mix, 1 cup pumpkin, milk, eggs, oil and 1 teaspoon pumpkin pie spice; beat on low speed for 30 seconds. Beat on

medium for 2 minutes. Pour into two greased and floured 9-inch round bak-ing pans. Bake at 350° for 25 to 30 min-utes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. In a large bowl, beat the cream cheese until light and fluffy. Add the confectioners’ sugar, and remaining pumpkin and pumpkin pie spice; beat until smooth. Fold in whipped topping. Cut each cake hori-zontally into two layers. Place bottom layer on a serving plate; spread with a fourth of the filling. Repeat layers three times. Drizzle with caramel topping; sprinkle with pecans. Store in refrigera-tor. Yield: 10-12 servings.

Linda Ratliff, Princeton

Aunt Cindy’s Cheesy Potatoes2 pounds frozen hash browns, thawed1/2 cup onion1 can cream of chicken soup1 cup sour cream1/2 cup margarine, melted2 cups shredded cheddar cheese1 teaspoon seasoning salt1 cup crushed potato chips

Preheat oven to 350°. In a large bowl, combine all ingredients, except chips. Spread in a 9-by-13-inch baking dish. Top with chips. Bake 1 hour.

Kayla Roberts, Sheffield

Granola Biscotti1/4 cup butter, softened3/4 cup sugar1 egg1 egg white1/4 teaspoon almond extract1 1/3 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt

3/4 cup reduced fat granola2/3 cup dried cranberries1/2-1 cup nuts of your choice, if

desiredIn a small mixing bowl, beat but-

ter and sugar until crumbly, about 2 minutes. Beat in the egg, egg white and extract. Combine flour, baking powder, baking soda and salt; gradually add to butter mixture. Break apart any large pieces of granola; stir granola and cranberries into dough. Add nuts if desired. Divide dough in half. With lightly floured hands, shape each por-tion into a 12-by-1 1/2-inch rectangle; place each on a baking sheet coated with cooking spray or lined with parch-ment paper. Bake at 350° for 20-25 minutes or until golden brown. Care-fully remove to wire racks; cool for 5 minutes. Transfer to a cutting board, cut with a serrated knife diagonally into 3/4-inch slices. Place slices standing up with about 1/4 inch between each slice back onto baking sheet. Bake for 10 minutes longer. Remove to wire racks to cool. Store in an airtight container.

Margaret Stanfield, Princeton

Sweetcorn Pudding5 eggs1 can sweetcorn, drained1 can creamed sweetcorn1 1/4 cups full fat milk1 1/4 cups double cream1/4 cup plain flour1/2 teaspoon baking powder1/2 teaspoon salt

In a bowl, whisk eggs then add all the other ingredients, beating un-energet-ically. Butter an ovenproof pan. Pour the combined ingredients into the dish and cook in a 375° oven for about an hour, by which time it should have set within and puffed up slightly on top.


Banana Bread1 cup oil2 cups sugar5 eggs2 cups mashed bananas*2 boxes instant coconut cream

pudding mix1 teaspoon baking soda1 teaspoon cinnamon2 cups flour1 1/2 cups chopped pecans

Mix all together and pour into 2 large or 3 medium greased bread pans. Bake at 350° for 40 to 45 minutes or until tested with toothpick. * Can use 1 15-ounce can of pumpkin in place of banana if you want pumpkin bread.


Cranberry-Pineapple Salad1 20-ounce can crushed pineapple2 4-ounce packages raspberry Jell-O1 can whole or jellied cranberry sauce1 diced apple

Drain pineapple and save juice. Add enough water to juice to make 3 cups. Bring to a boil. Add the Jell-O and stir to dissolve. Add the can of cranberry sauce. Pour into a large bowl. Refrigerate about 1 hour. Stir in pineapple and diced apple.

Jo Ann Harrison, Spring Valley

Bon Bons2 cups peanut butter1 stick margarine1 pound powdered sugar1 teaspoon vanilla1 12-ounce bag chocolate chips1/2 bar grated paraffin

Mix and form into balls. Chill 1 hour. Melt bag of chocolate chips and paraffin in double boiler Dip ball into chocolate and put on waxed paper to set.


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Sugar and Spice Nuts3 cups mixed nuts1 egg white1 tablespoon orange juice2/3 cup sugar1 tablespoon grated orange peel1 teaspoon cinnamon1/2 teaspoon ginger1/2 teaspoon allspice

Beat egg white and orange juice until foaming. Add sugar, orange peel and spices. Pour over nuts. Place on a cookie sheet. Bake at 275° for 50-60 minutes. Stir every 15 minutes. They are done when the liquid is dried on to the nuts.


Chicken Noodle Soup2 large chicken breast, boiled and

cubed3-4 cups boiling water or chicken

broth1 zucchini, diced1 onion, diced1 can each, diced tomatoes, drained

carrots, drained green beans and drained corn

Garlic to tasteMrs. Dash to taste

Combine all ingredients and cook on medium for 1 hour.

Judy Ellis, Wyanet

Holiday Salad1 package lemon gelatin1 small can crushed pineapple1/2 pint whipping cream, whipped1 3-ounce cream cheese, softened1 3-ounce jar maraschino cherries,

chopped (can use red or green or half each for more color)Drain pineapple into 1-cup measur-

ing cup, add water to equal 1 cup. Bring to boil and pour over gelatin; stir until dissolved. Cool until slightly thickened

or syrupy. Then add cream cheese that has been softened (room temperature), then whipped cream, drained pine-apples and cherries. Stir or whip all together. Put in clear glass bowl. Gar-nish with some cherries.

Pat Mink, Princeton

Corn Salad1 32-ounce bag frozen corn (thawed)1 diced green pepperChopped onion, to taste2 cups shredded cheeseReal mayonnaise to make as creamy as

you like (I use small jar of Hellman’s)Mix all ingredients together and top

salad with crushed chili cheese Frito corn chips.

Patt Fleming, Princeton

Lemon Bars2 cups flour1 cup butter or oleo1/2 cup powdered sugar2 cups sugar4 eggs, beaten1 tablespoon flour4 tablespoons lemon juice

Combine 2 cups flour and powdered sugar, cut in butter. Pat into a 9-by-13-inch pan and bake at 350° for 20 minutes. While this is baking, mix sugar, eggs, 1 tablespoon flour and lemon juice. Pour over first mixture and return to oven at 350° for 25 minutes. When done, dust with powdered sugar. Cool and cut into bars.


Coffee Cake Delight1 cup sugar1 cup oil4 eggs2 cups flour1 teaspoon salt

1 teaspoon baking powder1 can cherry pie filling1 teaspoon cinnamon1 1/2 teaspoons sugar

Mix 1 cup sugar, oil, eggs, flour, salt and baking powder together. Put half of the batter in bottom of greased and floured 9-by-13-inch pan. Spread pie filling over batter. Spread rest of bat-ter over filling. Mix together cinnamon and 1 1/2 teaspoons sugar. Sprinkle over top. You may also sprinkle a few chopped nuts over top. Bake at 350° for 30 minutes or until done.


Pumpkin Cookies4 cups flour2 cups shortening2 cups pumpkin2 eggs2 cups brown sugar2 teaspoons baking soda2 teaspoon baking powder2 teaspoons cinnamon2 teaspoon vanilla1 teaspoon salt

Cream shortening and sugar together. Beat in eggs and pumpkin. Add sifted flour and spices. You can add any of these for variety: 1 cup pecans, 2 cups raisins or 2 cups chopped dates (I always use the chopped dates). Bake at 375° for 10 to 12 minutes. Cool and frost.

Frosting3 tablespoons oleo4 tablespoons milk1/2 cup brown sugar1 cup sifted powdered sugar3/4 teaspoon vanilla

Combine oleo, milk and brown sugar in pan; boil 2 minutes. Then add sifted powdered sugar and vanilla. Beat until creamy and frost cookies.


Cranberry-Cherry Sauce1 pound cranberries1/2 cup water1 cup sugar3 medium apples1 can cherry pie filling

Slice peeled apples into a large sauce-pan. Add cranberries and water and cook slowly until apples and berries are soft. Add the sugar and cook a few minutes. Add the cherry pie filling and cool thoroughly. Put into a covered bowl and refrigerate. This thickens and gels very well.


Crabmeat Hors d’oeuvre1 5-ounce jar Old English Cheese

spread1 6 1/2-ounce container crabmeat1 stick plus 1 1/2 teaspoons melted

butter1/2 teaspoon salt1/2 teaspoon garlic salt6 English muffins, split

Mix ingredients and spread on each muffin. Freeze at last 10 minutes. Cut each muffin into quarters and bake for 10 minutes or until bubbly in a 375° oven.

Liz Piacenti, Tiskilwa

Continental Rice1/2 cup uncooked rice1 small can sliced mushrooms,

drained2 tablespoons butter1 10 3/4-ounce can onion soup1 soup can of water

Sauté uncooked rice and mushrooms in large skillet with butter for 5 min-utes. Add soup and water. Bring to a boil; cover and cook slowly for 30 min-utes or until rice done. You may need to add more water.

Pat Mink, Princeton

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Cinnamon Bread3 cups flour3 teaspoons baking powder1 cup oil2 cups sugar4 eggs1 cup milkFilling1/3 cup sugar3 tablespoons cinnamon

Combine oil, eggs and milk. Combine flour, baking powder and sugar. Mix liq-uids and dry ingredients until smooth and creamy. Pour in greased pan. Fold in cinnamon sugar mixture. Bake at 350° for 30 to 45 minutes.


Turtles1 13-ounce bag caramels2 tablespoons Carnation milk2 cups pecans1 12-ounce bag semi-sweet chocolate

chips1/3 box paraffin, grated

Combine caramels and milk in bowl. Microwave 2 to 3 minutes, stirring after 2 minutes. Beat and add pecans. Drop by teaspoons on greased wax paper. Cool 15 minutes. Melt chocolate and paraffin together in microwave for 3 or more minutes. Stir well. Stick a tooth-pick in caramel and dip in chocolate. Put on waxed paper which has been greased. Let set until cool. Store in Tupperware.


Quick Ding Dong Salad2 packages Ding Dongs1 large box chocolate pudding1 1/2 cups milk1/2 carton Cool Whip1 cup Nestles chocolate chips or 2

broken up Hershey bars

1/2 cup pecansLayer Ding Dongs in 9-by-13-inch

pan. Whip pudding and milk in medium bowl and put over Ding Dongs. Add Cool Whip on top. If desired, put more Cool Whip on then finish with broken up chocolate and nuts. Keep in refrig-erator.


Beef Stroganoff1 pound ground beef, browned and

drained1 can cream of mushroom soup1/2 can water1/4 cup diced onionsDried garlic, diced1 cup sour creamSalt to taste1/2 pound noodles, cooked and

drainedCombine hamburger, soup, water,

onions, garlic, sour cream and salt and cook on medium until hot. Pour over noodles and serve.

Judy Ellis, Wyanet

Chocolate Zucchini CakeCake

1 3/4 cups sugar1/2 cup oil1/2 cup butter, softened2 eggs1 teaspoon vanilla1/2 cup sour milk (add 1 tablespoon

vinegar to milk)2 1/2 cups flour4 tablespoons cocoa1/2 teaspoon baking powder1/2 teaspoon salt1/2 teaspoon cinnamon1 teaspoon baking soda2 cups zucchini

Topping1/2 cup brown sugar

1/2 cup chopped nuts (walnuts or pecans)

1 cup semi-sweet chocolate chipsFor cake: Beat sugar, oil, butter, eggs,

vanilla and sour milk until combined. In a medium bowl, combine flour, cocoa, baking powder, salt, cinnamon and baking soda. Add the flour mixture, alternating with the zucchini, to the sugar mixture and beat until well com-bined. Pour the batter into a greased 9-by-13-inch pan and spread. For top-ping: Mix the topping ingredients and sprinkle over the batter. Bake at 325° for 40 to 50 minutes.

Jamie Bond, Princeton

Snickers Surprise Cookies1 stick butter, softened1/2 cup creamy peanut butter1/2 cup brown sugar1/2 cup sugar1 egg1 teaspoon vanilla1 3/4 cup flour1/2 teaspoon baking soda1/4 teaspoon salt1 package mini Snickers

Combine butter, peanut butter and sugars until light and fluffy. Add eggs and vanilla until thoroughly combined. Add in flour, salt and baking soda. Cover and chill dough for a couple hours. Unwrap all the Snickers. Remove dough from refrigerator. Divide dough into tablespoon pieces, flatten and place a snickers in. Fold up sides to hide snick-ers. Place on a cookie sheet and bake at 350° for 10-12 minutes.

Consuelo Spohn, Peoria

Nut rollsDough

1/2 pounds creamed butter8 tablespoons sugar1 teaspoon salt

4 eggs, beaten1 teaspoon vanilla1 large cake yeast3/4 cup milk, lukewarm1/2 pint sour cream7 to 8 cups flour

FillingApproximately 3 pounds walnuts,

finely groundLemon juice and sugar to takesBrewed coffee to moisten

Dissolve yeast in milk. Mix creamed butter, sugar, salt, eggs and vanilla together. Add milk and yeast mixture and sour cream. Add flour and knead until dough forms and does not stick to hands. Divide dough into 9 or 10 balls. Place on a lightly floured board and let rest for about 15 minutes. Roll each ball out to approximately 1/4-inch thick and spread filling. After spreading filling, dabble a little honey on top. Roll like a jelly roll, making sure ends are tucked in. Bake on a lightly greased cookie sheet at 350° for 30-35 minutes or until nicely brown. Beat one egg and brush on top of each roll and pierce with a fork.


Coconut Snacks1 cup peanut butter1 cup powdered sugar1/2 cup dry milk4 tablespoons water1 cup chocolate chips1 1/2 cups coconut

Beat together peanut butter, pow-dered sugar, dry milk and water. Fold in chocolate chips. Make into small balls and roll in coconut.


Happy holiday baking!

Wishing you a joyous

holiday season and a healthy

New Year!

CGH Medical Center • 100 E. LeFevre Road, Sterling, IL 61081

PiPe’s Pub

Daily Lunch & Drink Specials!

205 North Main St. • Ohio, IL • 815-376-2072

Thank you to all our

loyal customers

7


8

In sheltered care You’ll enjoY:^ Three delicious meals served at your table^ 24 hour nurse staff and emergency call system^ Assistance with bathing and medication^ Transportation in our private automobile^ Creative activity programs & outings ^ Weekly housekeeping, bed and bath linens^ Personal laundry^ Utilities – Cable TV^ Control of heat and air conditioning in your room^ Special Events Daily^ Our 100 year commitment to quality care

Comforts of Homeand Security of

CommunityGreenfield

Senior ApArtmentS• Flexible Studio, 1 and 2 bedroom apartments

• Up to 940 square feet

• Utilities, security, parking

• Options for meals & activities

• The comforts of home & security of community

call fora tour!

Home-likeatmosphere

Bring your own furniture

Friendly Long Term Staff

Graciousdining

Come see why our residents call Greenfield home!

Home for the Holidays!

508 Park Ave. East Princeton, IL • 815-872-2261 • www.greenfieldhome.org


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