Independent Publishing 2017 Recipe Book

2017 Special Supplement to The Lennox Independent & Tea Weekly

A TASTE OF THE

Holidays

Mini Marbled Cherry Cheesecakes Directions:

What you need: 18 Chocolate Cookies with White Filling 2 Packages (8 Ounces Each) Cream Cheese, Softened 1/3 Cup Sugar 2 Eggs 1 Teaspoon Vanilla

Heat oven to 350°F. Line muffin tins with 18 paper liners.

Place one chocolate cookie in bottom of each paper liner.

In mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fold in half of fruit filling. Fill each muffin liner about three-fourths full with mixture.

Bake 20-25 minutes, or until done. Cool.

Top each cheesecake with spoonful of remaining fruit filling.

1 Can (21 Ounces) Cherry Fruit Filling, Divided Family Features

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Easy Turtle Cheesecake Fudge What you need: 3 c. white chocolate chips Directions: 1 1/2 Tbsp. butter pinch of salt 1 cup sweetened condensed milk 1 1/2 c. marshmallow cream (uff) 1 box (3.4 oz) instant cheesecake pudding mix 1/4 c. caramel baking bits 4 tsp. water 1/4 c. chopped pecans

Combine the chocolate chips, butter, salt, and condensed milk in a saucepan. Heat over medium-low heat until melted and smooth. Stir in the pudding mix and stir until combined. Stir for another minute while the pudding mix dissolves into the mixture. Add in the marshmallow fluff and stir until melted and smooth.

Pour fudge mixture into a wax paper lined 8x8 pan. Refrigerate until set. Remove from refrigerator and cut into small squares.

Combine the caramel and water in a small saucepan. Heat until melted. Cool slightly and drizzle over fudge squares. Sprinkle with pecan chips before the caramel hardens.

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Christmas Eggnog Pie

What you need: 2 cups eggnog

teaspoon rum extract

1 cup milk

1/8 tsp ground nutmeg

1 pkg (4.6 ounces) cook-and-serve vanilla pudding mix

1 pastry shell (9 inches), baked

1 tablespoon rum or 1/2

Whipped topping & ground nutmeg, optional

Directions: In a large saucepan, cook the eggnog, milk and pudding mix over medium heat until thickened and bubbly.

Remove from the heat and cool slightly. Stir in rum and nutmeg. Pour pudding mixture into crust. Chill until set. Garnish with whipped topping and sprinkle with nutmeg if desired.

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Creamy White Christmas Punch What you need: 1/2 cup sugar 1/4 cup hot water 3 oz evaporated milk (6 Tbsp) 1/2- 1 tsp almond extract 1/2 gallon vanilla ice cream 1 2-liter bottle of 7UP速 or Sprite速 Whipped cream and sprinkles (optional)

Directions: Combine sugar and water in a small glass bowl.

Heat in the microwave for about 30 seconds or till sugar is dissolved. Cool and stir in evaporated milk and almond extract. Pour into a large punch bowl and add vanilla ice cream. Use a potato masher to break ice cream into small chunks.

Slowly stir in the 7UP速 or Sprite速. Spoon into serving glasses. Garnish with whipped cream and sprinkles if desired.

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Salted Caramel Brownie Bites

What you need: 1 - 9x13 box brownie mix

Directions: Make the brownie mix according to the directions on the back of the box. Bake at 350° for about 28 minutes or however long the box calls for. Do not over bake.

A toothpick should come out slightly gooey. Cool completely.

35 Rolos 12 ounces chocolate melting wafers sea salt

Cut the brownies into 35 small squares. Place a Rolo on each square. Wrap the brownie around the Rolo and form into a ball. Place on a wax paper covered baking sheet. Refrigerate the bites for about an hour or more.

Place the chocolate in a microwave-safe bowl and melt according to the package directions. Dip the brownie bites in the melted chocolate using a fork, place on wax paper, and sprinkle with sea salt. Makes 35 brownie bites. Store in a sealed container.

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Polar Bear Paws Directions: Line a large cookie sheet with parchment paper and grease it with butter. Set aside.

Melt caramels with butter and cream in the microwave in 30 second increments, stirring, and repeating until smooth.

What you need:

Mix in the peanuts and then let it sit in the bowl to cool for about 15 minutes, stirring every few minutes.

1 (11 ounce) bag Kraft Caramel Bits

Spoon onto the parchment in tablespoon size mounds.

Place in the fridge for 30-60 minutes until set.

3 tablespoons heavy whipping cream 1 tablespoon butter

Place chocolate in a bowl and melt in the microwave on low in 30 second increments and stir until melted and smooth. Dip caramel cluster in the chocolate and use a fork to remove it. Holding it over the bowl, tap the fork on the edge to let any excess chocolate drip back down.

Place cluster back on the parchment lined pan and repeat with remaining clusters. Put the pan back in the fridge for 30-60 minutes until chocolate is set.

Remove and store in airtight container.

1 cup peanuts (roasted and/or cocktail) 12 ounces vanilla almond bark

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Pecan Maple Loaf

What you need: 1 1/2 cups all-purpose flour 1 teaspoon baking powder 3/4 cup butter 6 tablespoons sugar 1/2 cup pecans, roughly chopped 3 eggs 1 tablespoon milk 1 lemon, zest of 5 tablespoons maple syrup ICING: 6 tablespoons powdered sugar (optional); 1 tablespoon lemon juice (optional); 2 tablespoons of roughly chopped pecans (optional)

Peace on Earth We hope your Holidays are rich in all of the blessings that matter most.

Merry Christmas!

Dindot-Klusmann Funeral Home Lennox, SD • 605-647-5163

Directions: Preheat oven to 350°, grease& line the base of a 9x5 loaf pan with baking/parchment paper. Sift flour and baking powder into a bowl. Cut butter into the flour and mix until the mixture looks like fine breadcrumbs.

Add in the sugar and pecans. Beat eggs together with milk and lemon zest in a separate bowl. Stir in maple syrup. Add this to the flour mixture and gently mix together. Do not overmix, the batter should be lumpy. Pour batter into pan and smooth out the surface of the batter. Bake about 5060 minutes or until cake is lightly browned.

Cool cake in pan for at least 10 minutes then turn out and let it cool on the rack.

For Icing: Sift the sugar into a small bowl and stir in the lemon juice to create a smooth icing.

Drizzle over the loaf and then sprinkle the chopped pecans over the icing. Wait until the icing is set then slice.

Chocolate Mint Cookies

Directions: Preheat the oven to 350°.

Beat the butter until creamy. Add the cake mix, egg, and vanilla and beat until a soft dough forms. Add the cream cheese and beat again.

What you need: 1 chocolate cake mix

Stir the cookie chunks and chocolate mint chips into the dough gently.

8 Tablespoons butter, softened

Refrigerate the dough for 30-60 minutes. Roll it into 24 even balls.

1 teaspoon vanilla

Place the dough balls on an un-greased baking sheet or a Silpat. Bake for 9-10 minutes. Cool on the baking sheet for 2-3 minutes. Remove to a wire rack to cool completely. Store in a covered container for 4-5 days. Makes 24 cookies.

1 egg

4 ounces cream cheese, softened 1-1/2 cups mint Oreo cookie chunks 1/2 cup chocolate and mint chips

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Santa Hat Brownie Bites

What you need: 1 box brownie mix 24 small strawberries 2 cups white frosting

Directions: Preheat oven to 350° and grease 1 minimuffin pan. Prepare brownie mix according to box’s instructions and fill cavities 3/4 of the way full. Bake for 25 minutes, or until cake tester comes out clean.

Let brownies cool and use this time to hull and clean the strawberries. Once cool, place strawberries upside down onto brownie bites. Pipe a ring of white frosting around the base and a small dot on top to resemble a Santa Hat.

Thanks and warm wishes for a merry and bright holiday season.

Sanford Health Lennox Clinic

Phone:

Call (605) 647-2841 to schedule an appointment 605-647-2841

Eggnog Snickerdoodles Directions: Preheat oven to 350°.

In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the egg and vanilla.

In a large bowl, sift together the flour, cream of tartar, baking soda and salt.

Add the flour mixture to the creamed mixture, alternately with the eggnog. The dough will be thick and slightly sticky.

Mix together 1/3 cup sugar and 1/2 teaspoon ground nutmeg in a small bowl.

Shape the dough into rounded tablespoons; roll in sugar and nutmeg mixture. Place 2 inches apart on ungreased baking sheets and bake for 8-10 minutes, or until cookies are just set and starting to crack.

What you need: 1 cup butter, softened 2-1/3 cups sugar, divided 1 egg 1 teaspoon vanilla or rum extract 1 cup eggnog 4-1/2 cups flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cream of tartar 1/2 teaspoon ground nutmeg

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Chocolate Peppermint Cheesecake Cake

What you need: For the Cake: 1 chocolate cake mix (15.25 oz.); 1 box instant chocolate pudding (4 serving); 1/2 cup sour cream; 4 eggs; 1/2 cup canola oil; 1 cup water For the Cheesecake: 1 package cream cheese, softened (8 oz.); 1/4 cup sugar; 1 egg; 1 teaspoon peppermint extract For the Topping: Sprinkles, icing, chocolate chips—get creative

Directions: Beat the cream cheese, sugar, egg, and peppermint extract until creamy. Set aside.

In a large bowl, combine the cake mix, pudding mix, sour cream, eggs, oil, and water. Beat 1 minute on low, and two minutes on medium. Spoon half the batter into a 10 inch bundt pan that has been sprayed with non stick baking spray.

Spoon the cheesecake batter over the batter in the pan. Be very careful to not let the cheesecake batter to touch the sides of the pan. If it starts to get close, add a spoonful of chocolate batter along the side of the pan to act as a barrier. Then, gently spoon the rest of the chocolate batter over the top.

Bake at 350° for 50-55 minutes. Let cool in the pan for 10-15 minutes, then flip onto a serving plate. Let cool completely.

Get creative with the toppings. Add sprinkles or melt chocolate chips or white chocolate and drizzle over the top of the cooled cake. Keep refrigerated until serving.

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Gingerbread Wands Directions: Preheat oven to 325°F. In 4-quart saucepan, combine granulated sugar, molasses, pumpkin pie spice and black pepper, heat to boiling on medium, stirring occasionally. Remove from heat; stir in baking soda, then butter. With fork, stir in egg, then flour until combined.

What you need: 1/4 c. granulated sugar

On floured surface knead dough until smooth; divide in half. Wrap 1 piece dough in plastic and set aside. With lightly floured rolling pin, roll remaining half of dough into 12-inch by 8-inch rectangle (should be about scant 1/4-inch thick).

With pizza cutter, cut dough into 1/4-inch-wide, 8-inch-long strips. Transfer to large parchmentlined cookie sheet, spacing about 1 inch apart.

1/2 c. light (mild) molasses

Lightly brush strips with egg white. Sprinkle with desired decorations. Bake 12 to 15 minutes or until set. Cool on cookie sheet on wire rack. Meanwhile, repeat rolling, cutting and decorating with remaining dough. Makes about 7 dozen wands.

Cookies can be stored in airtight containers at room temperature for up to 2 weeks.

3 1/2 c. all-purpose our

Thankful to be a part of the Lennox Community

1 tbsp. pumpkin pie spice 1/4 tsp. ground black pepper 2 tsp. baking soda 1/2 c. (1 stick) butter melted 1 large egg

1 large egg white, beaten Colored decorating sugar, edible glitter and sprinkles for decorating

Peppermint Crunch Puppy Chow

What you need: 5 cups Rice Chex cereal 10 ounces melting white chocolate OR vanilla flavored Almond Bark 1 cup crushed candy canes 1 cup confectioners’ sugar

Directions: Pour the cereal into a large bowl. Melt white chocolate/almond bark according to the package directions. Pour melted chocolate over cereal, stirring and folding until the cereal is completely covered. Fold in the crushed candy canes.

Pour the confectioners’ sugar into a zipped-top bag. Pour the chocolate covered cereal/candy canes in next. Seal the bag or container and shake until all the cereal is coated with the confectioners’ sugar mixture.

Discard excess powder. Store at room temperature up to 2 weeks.

Your patronage makes us grateful!

With holiday greetings to you and your kin.

Many thanks for stopping in!

Martha Poppenga 605-647-2130 204 S. Main St., Lennox, SD

White Christmas Pie Directions: Preheat oven to 350°.

Place the gingersnap cookies in a food processor and pulse until mixture is fine. Add melted butter to the crushed cookies and pulse until mixture can hold together if gripped in your fist. Place cookie crumb mixture into a 8"pie pan and press down the bottom and up the sides until crust is firm.

Bake in a preheated 350° oven for 8 minutes. Cool for 30 minutes.

What you need: 8 Ginger Snap Cookies 2 TBSP Butter, melted

While crust is cooling begin to make the pie filling. Whip softened cream cheese with electric beater until fluffy; set aside. In a separate bowl add whipping cream and 2 tablespoons confectioners sugar; whip with electric beaters until a stiff peak forms. Pour whip cream mixture into whipped cream cheese and add in ¼ cup confectioners sugar, vanilla and nutmeg. Whip until well mixed, approximately two minutes. Pour pie filling into the pie crust, and spread to fill to corners.

Refrigerate for at least one hour. Garnish with extra whip cream or crushed gingersnaps if desired. Serve cold.

4oz Cream Cheese, softened 1 cup Heavy Whipping Cream 1/4 cup + 2 TBSP Confectioners Sugar, divided 2 TBSP Vanilla Extract 1/2 tsp Nutmeg

Lend a helping hand this Holiday Season, donate to your local food pantry

The Exchange

Tea Area Food Pantry

Donate items to the food pantry at Lennox Ebenezer Presbyterian Church Mon: 2-3:30pm, Wed: 3:30-5pm & Sat: 9-10am

Donate items to the food pantry at Trinity Lutheran Church 9am to 3pm Monday-Friday

Call 647-2659 for more information.

Call 498-2343 for more information.

Snowman Grahams

What you need: Graham crackers Regular marshmallows Jet puffed mallow bits Sparkle gel: red, green, and black Orange candy melts

Directions: Begin by cutting your marshmallows in half so that you have two circles for every marshmallow. Place three marshmallow halves onto each graham cracker.

Cut the sides off your orange candy melts to make a small triangle from each one. Use the sparkle gel as glue to glue it onto the center of the top marshmallow. With your black sparkle gel, paint on the snowman’s eyes, mouth, buttons, and arms.

Again using the sparkle gel as glue, glue your marshmallow bits on the graham cracker, around the snowman to look like snow.

To finish your snowman, paint on a scarf with your green sparkle gel, and use the red sparkle gel to make polka dots onto the scarf. Your snowman is complete!

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Peppermint Snowball Cookies Directions: Stir together salt and flour. Beat butter and sugar in a large bowl until creamy. Beat in egg and extracts. On low speed, beat in the flour mixture. Dough will be crumbly, but you can press it into a dough ball. Wrap the dough in plastic wrap and refrigerate at least one hour.

What you need: 1/2 c. butter 1 c. powdered sugar 1 egg

Shape dough into 1 inch balls and bake on greased baking sheets. Bake at 350° for 1012 minutes. Move cookies to a wire rack to cool completely.

Melt chocolate. Dip the tops of the cookies into the chocolate and roll in crushed candy canes. Place on waxed paper to harden. Makes about 3 dozen.

1/2 tsp. peppermint extract 1/2 tsp. vanilla 1/4 tsp. salt 2 and 1/2 cups our 4 oz. white chocolate 8 whole candy canes, smashed

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Sugar Coated Pecans

What you need: 1 egg white 1 tablespoon water 1 pound pecan halves 1 cup white sugar 3/4 teaspoon salt 1/2 teaspoon ground cinnamon

Directions: Preheat oven to 250°F. Grease one baking sheet.

In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.

Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated.

Spread the nuts out on the prepared baking sheet.

Bake at 250°F for 1 hour. Stir every 15 minutes.

With Wishes Warm & Bright May the holiday season deliver an abundance of peace, love and joy to you and your family.

710 E 1st St, Tea, SD • (605) 498-2273

Almond Cranberry Bread

Directions: Preheat oven to 375°F and grease a 8"x4"x2" loaf pan.

Combine the flour, sugar, baking powder, and salt in a medium bowl.

Combine the egg, milk, butter, and almond extract in a separate bowl.

What you need: 2 cups our 1/2 cup sugar 2 teaspoons baking powder 1 teaspoon salt 1 egg

Add the wet ingredients to the dry ingredients, mixing just until moistened (do not overmix).

1/4 cup 1% low-fat milk 1/2 cup butter, melted 2 teaspoons almond extract

Stir in chopped almonds and cranberries.

1/4 cup almonds, chopped 1-1/2 cups fresh cranberries (frozen can be used also) 1 tablespoon sugar (additional) 1/4 cup almonds (slivered or sliced)

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Andes Chocolate Cake Directions: Bake two 9" round layers of chocolate cake according to box instructions. Let cool.

What you need: For the Cake: devil’s food cake mix Peppermint Buttercream: 1 c. unsalted butter, softened; 4-5 c. powdered sugar; 1 tsp. peppermint extract; 4-6 drops green gel food coloring Chocolate Ganache: 1 pt. heavy cream; 24 oz. semisweet chocolate chips; 1 c. Andes mints, plus more for garnish

Make the Ganache: Pour heavy cream into a large saucepan over medium heat. Bring the heavy cream to a simmer, and once you see tiny bubbles form around the edges, remove from heat and add chocolate chips, whisking until combined. Let mixture chill until it reaches a spreadable consistency, at least 30 minutes, before frosting cake.

Cream together all buttercream ingredients in a large bowl until light and fluffy, adding more powdered sugar if the frosting is too loose. Add food drops and stir until evenly combined. Top one round cake with peppermint buttercream, then place the second cake on top of it. Frost the top and sides of the with ganache. Garnish the bottom of the cake with Andes mints. Top with chopped mints. Serve.

Greetings of

the Season

120 S. Main St., Lennox 605-647-0606

Christmas White Chocolate Snack Mix Directions: Melt the white chocolate in a microwave safe glass bowl in 30 second increments until fully melted.

Add the cereal, pretzels, ž of the chocolate candies (reserve some for sprinkling on top so the red and green color stands out) and peanuts in a large bag.

Close and shake the bag for a few seconds to mix the ingredients.

What you need: 20 ounces white chocolate chips 2 bags 1 Large Box Rice Cereal 16 ounce bag of Mini Pretzels 10 ounces M&Ms

Open the bag and add the melted chocolate.

2 cups peanuts, salted or unsalted work

Close the bag again and shake until fully coated, about 30 seconds.

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Easy Red Velvet Sandwich Cookies

What you need: 1 (18.25 ounce) box red velvet cake mix 2 eggs, lightly beaten 1/2 cup vegetable oil 1 tablespoon bourbon Icing: 1 (8 ounce) package cream cheese, softened; 1/4 cup butter, softened; 2 teaspoons evaporated milk; 1 teaspoon vanilla; 1/2 cup aked coconut; 4 cups confectioners' sugar

TO FRO : YOU M: ME

Directions: Preheat the oven to 375° F. Mix together cake mix, eggs, oil, and bourbon in a large bowl. Roll the dough into balls the size of walnuts. Place 2 inches apart on ungreased baking sheets.

Bake in the preheated oven until the tops start to crack, about 8 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

In a large bowl combine cream cheese, butter, evaporated milk, vanilla, and coconut. Add the confectioners' sugar 1 cup at a time, mixing well with each addition. If consistency is too stiff, add more milk.

Place the chopped pecans in a bowl. Spread a generous amount of icing on the bottom of a cookie, sandwich it with another cookie, pressing firmly so that the icing comes all the way out to the edge.

WE GOT YOU COVERED We have the perfect cabinets for that perfect someone for the Holidays!

401 EAST 1ST STREET, TEA, SD

1-605-498-2094

Sweet Tortilla Snowflakes Directions: Preheat oven to 400°F. Warm tortillas in microwave until soft and pliable. Fold into quarters or eighths. Use scissors to cut out shapes and then unfold.

Place tortillas on foil-lined baking sheet and brush with melted butter and sprinkle with sugar sprinkles. Bake for 10-15 minutes, until golden brown around the edges.

What you need: Flour tortillas Melted butter Coarse sugar sprinkles

Cool until easy to handle and eat up. Eat plain or dip in yogurt, whipped cream, or fruit dip.

We are here for all your holiday grocery needs.

720 E. First St., Tea 605-498-0331

Reese’s Sweet and Salty Bark

What you need: 1-2/3 cups peanut butter baking chips 1 Tablespoon + 2 1/2 teaspoons shortening, divided 1 2/3 cups chocolate chips 1 cup caramel corn 1 cup chopped Reese's Peanut Butter Cups 1/2 cup pretzel pieces 1/4 cup white chocolate chips

Directions: Place the peanut butter chips and 1 Tablespoon shortening in a microwave safe bowl. Heat for 30 seconds on high. Remove and stir. Repeat. Stir until completely melted. Pour onto a wax paper lined tray. Spread evenly into a 9x13 rectangle.

Refrigerate for 5 minutes.

Place the chocolate chips and 2 teaspoons shortening in a bowl. Melt the same way as above. Pour over the peanut butter layer and spread evenly over it. Immediately sprinkle with the caramel corn, peanut butter cups, and pretzels. Make sure to press every thing into the chocolate.

Place the white chips and 1/2 teaspoon shortening in a bowl and melt. Spoon into a small plastic baggie. Cut one tip off and drizzle over the top of the bark. Refrigerate for at least 30 minutes. Remove and let come to room temperature. Cut into small pieces. Store in a sealed container.

Hope It’s Jolly Wishing you a season full of frosty fun!

Thanks for making our dreams come to life this year. We’re so grateful for customers like you!

515 N. Pine St, Lennox 605-647-2256 720 E 1st St, Tea 605-368-9001