Recipes & Gift Ideas Produced & Distributed by the Oakdale Leader, Escalon Times & Riverbank News
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This layered dessert was my favorite thing my grandmother Bernice would make for me. It was named after her dear friend Doris Moore. First layer: 1 cup flour ½ cup chopped pecans 1 cube butter, softened Mix well Spread in 9x13 pan Bake at 350 degrees, 15 min. Let cool
Second layer: 8 ounces cream cheese 1 cup cool whip 1 cup powdered sugar Mix well Spread on cooled first layer Third layer: 2 boxes small vanilla or chocolate pudding 3 cups milk Beat 1 minute Spread on top of second layer Spread rest of cool whip on top Sprinkle nuts on top
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French Toast Casserole 1 loaf soft French Bread, cut into 1 inch cubes 8 eggs 3 cups millk 4 tsp sugar 1 tsp vanilla ¾ tsp salt Topping: 2 Tbs butter 3 Tbs sugar 3 tsp ground cinnamon
Place bread cubes in a greased 13 x 9 x 2 pan. Mix eggs milk, sugar, vanilla & salt. Pour over bread and refrigerate covered for 8 hrs. Dot with butter, combine sugar & cinnamon, sprinkle over top. Cover with foil & bake @ 350 for 50-60 minutes or until knife poked in center of dish comes our clean. Serve with maple syrup.
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Peanut Butter Banana Flax Seed Muffins What’s needed: Crisco® Original No-Stick Cooking Spray 1 cup Pillsbury BEST® All Purpose Flour 3/4 cup sugar 1 cup Jif® Omega-3 Creamy Peanut Butter 3/4 cup chopped walnuts 2 tablespoons milled flax seed 1 teaspoon baking powder 1/4 teaspoon salt 1/3 cup soy milk or milk 1 cup mashed ripe bananas (2 large) 1 large egg 2/3 cup chopped dates
Directions: HEAT oven to 375°F. Coat 12 muffin cups with no-stick cooking spray. COMBINE flour, sugar and peanut butter in large bowl with a fork until even crumbs form. Stir in walnuts. Reserve 1 cup for topping. ADD flax seed, baking powder and salt to flour mixture. Stir in milk, bananas and egg until evenly moistened. Stir in dates. Divide evenly in muffin cups using a heaping 1/4 cup batter each. Sprinkle reserved crumb mixture on top. BAKE 28 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan.
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Mom’s Oklahoma Mud Pie 1 large packet chocolate pudding mix 1 block cream cheese (softened) 1 cup cool whip 1 cup powered sugar 1 stick butter or margarine (I like I can’t believe it’s not butter) 1 cup all purpose flour 1/2 cup crushed pecans Mix softened butter, flour until it makes a ball, press into 9 or 10 inch square baking pan until all dough is spreed out and sort of even. Then spreed out pecans on dough and press into dough.
Bake at 350 for around 15 to 20 minutes or until brown, let cool . Mix together chocolate pudding mix as directed on package set aside to set Mix cream cheese, powdered sugar, and cool whip with a whisk or mixer until smooth, set aside. Once crust is cooled spreed out cheese mixture onto bottom then the chocolate pudding. Place into fridge to cool. top with more cool whip when serving if desired
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Sausage, Apple and Cranberry Stuffing (12-14 portions) 1 ½ sticks unsalted butter 2 ½ cups white onions, finely chopped ¾ cup celery, finely chopped 3 tart apples, Granny Smith or Jonathans, cored, cut into bite-size chunks 1 lb. Italian sweet sausage (can also use chicken-apple or turkey sausage) 3 cups homemade cornbread, cut into chunks 3 cups whole wheat French bread, cut into chunks 3 cups Ciabatta bread, cut into chunks 4 Tbsp. butter 2 tsp. thyme 1 tsp. sage 1 tsp. marjoram 1 tsp. rosemary 1 tsp. poultry seasoning ¾ cup dried cranberries reconstituted in apple juice or orange juice Salt and pepper 1/3 cup fresh parsley, minced 1 cup turkey or chicken broth 2 egg yolks, mixed with a fork in a small bowl 2 handfuls of Parmesan cheese Preheat oven to 350 degrees. Spread white and whole wheat bread on sheet pan and toast evenly on all sides until crisp and brown. Transfer to large bowl, add the cornbread chunks, set aside.
Melt half of the butter in a large, heavy skillet. Add onions and celery and cook over medium heat, partially covered until tender. Transfer to a bowl. Melt remaining butter and sauté apple chunks. Do not let get mushy. Add sautéed apple chunks to onion and celery bowl. In same skillet, add sausage with casings removed, breaking up sausages to cook until brown. With slotted spoon, transfer sausages to bowl with the onion/celery/apples mixture. Remove the rendered fat from skillet. Add 4 tablespoons of butter to the skillet. Add all the bread chunks into the skillet then add back the onion/celery/apple mixture Mix thoroughly on top of stove on low heat. Add the turkey or chicken broth and allow to absorb. Once mixture is completely mixed, put back into the large bowl where you had the bread . Let cool, add all the herbs, cranberries, parsley, salt and pepper to taste. Let cool completely then add eggs and Parmesan cheese. Correct seasonings. When ready to cook, spoon stuffing into buttered oven-proof dish. Cover casserole dish and set into a larger pan, Pour hot water around casserole to come up halfway up sides. Bake for 30-45 minutes at 325
3 ½ cups sifted flour Sift all dry ingredients ¾ cup water together in a large mixing 3 cups sugar bowl. Make a well in the 4 eggs center. Add water, eggs, 1 ½ teaspoon cinnamon oil, and pumpkin. Mix well. 1 cup oil Pour into 3 greased loaf ½ teaspoon nutmeg pans, 9 ½ x5 x3 inches 2 cups pumpkin each. Bake at 350 for 1 2 teaspoon soda hour. 1 ½ teaspoon salt
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Cranberry Almond Spinach Salad MAKES: 12 servings Ingredients 1 package (10 ounces) fresh spinach, trimmed 3/4 cup dried cranberries 2 green onions, sliced 1/4 cup sugar 1 teaspoon dried minced onion 3/4 teaspoon poppy seeds 1/8 teaspoon paprika 2 tablespoons white wine vinegar 2 tablespoons cider vinegar 1/4 cup vegetable oil 3/4 cup sliced almonds
Directions In a large salad bowl, toss spinach, cranberries and green onions. In a small bowl, combine sugar, onion, poppy seeds and paprika; whisk in the vinegars and oil. Drizzle over salad. Sprinkle with almonds; toss to coat. Yield: 12 servings. Nutritional Facts 1 serving (1 cup) equals 121 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 19 mg sodium, 13 g carbohydrate, 2 g fiber, 2 g protein.
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Holiday/Black Friday Shopping Tips Fail to prepare = prepare to fail! Make your holiday shopping trips as successful (and enjoyable!) as possible by following these tips from the National Retail Federation Before Black Friday • Make a list of absolutely everyone you need to buy for and how much you plan to spend on them before visiting any store. Be sure to remember any co-workers, teachers and other non-family and friends. If you know who you need to buy for and how much you can afford to spend, you can make best use of retailers ‘Buy Two Get Third Free’ type deals. • Use the Internet to check and compare prices and products before heading out the door. You can also sign up to receive emails from your favorite retailers. Be vigi-
lant about searching for holiday promotions in newspapers and on their website as well. Not only will you save time by researching ahead of time, you’ll also save money on gas by not driving all over town. • Know retailers’ return and exchange policies. Return policies vary, so knowing ahead of time whether or not you will have to ship back returns or exchanges or if you can return them to the physical store in your area will help in the long run. On Black Friday • Remember when gift shopping you are buying for someone else’s wants and needs, not your own. Deciding whether you like a certain item isn’t really the point… The question is, will Great Aunt Margaret like it? Having said that, don’t be afraid to take full advantage of holiday
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17 promotions you see on products you would like yourself. Treat yourself to something nice! • Save yourself the guesswork and buy gift cards, especially for babysitters, newspaper carriers, doormen, teachers and other recipients of smaller-value gifts. They are a perfect way to let gift recipients choose what they want and a great way to stick to a budget. • When walking through the mall or down Main Street, wear comfortable shoes! You’ll be walking on a lot of marble, concrete and tile. Make sure you have water and snacks with you too, or stop for lunch. This will give you time to check your list and prioritize the rest of the time you have that day. After you’ve made your purchases • Staple a gift receipt to the merchandise tag in case it needs to be returned or exchanged. Keep your original receipts with any warranty paperwork for the life of the warranty.
• Save yourself the headache: let the charity group at the mall wrap your gifts for you. This will save you a lot of time and free you up to do other things on your holiday to-do lists. • Get any packages you are sending to people in the mail right away. Things are only going to get busier from here on out! Online Shopping Tips 1. Plan Ahead. Having a set list of gifts you intend to buy helps minimize confusion, especially if you intend to make multiple purchases through several websites. Shop.org encourages consumers to start their online holiday shopping at http://www.cybermonday.com/, a site that will offer current promotions of more than 500 online retailers throughout the holiday season. 2. Use common sense. A golden rule of online shopping is that if something
Continued on Page 22
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Holiday/Black Friday Shopping Tips Continued Continued from Page 17 seems too good to be true, it probably is and you should avoid it. Shop with retailers that you trust. If you aren’t familiar with an online retailer, look for privacy and security seals, which indicate that their security and privacy measures have been verified, or use a site like BizRate.com to determine other peoples’ shopping experiences from that merchant. 3. Ensure your gifts arrive in time. Check retailers’ shipping deadlines, which are featured prominently on most retail websites. The information often lists the last day that customers can place orders for arrival by Christmas or Hanukkah. 4. Know retailers’ return and exchange policies. Return policies vary, so know-
ing ahead of time whether or not you will have to ship back returns or exchanges or if you can return them to the physical store in your area will help in the long run. Also be sure to find out who covers the cost of shipping if you need to return or exchange an item. 5. Ship gifts directly to the recipient. Most online retailers can ship items to a different location than your billing address. During the holiday season, when many people are traveling, take advantage of this feature by sending gifts ahead of your arrival. Some companies can even ship pieces from a single order to multiple locations so you don’t have to lug holiday gifts all across the country. 6. For instant gratification (or holiday procrastinators), buy online then pick up in the store. Many retailers offer a “buy
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23 online, pick up in store” option. Check with your favorite retailers to see if this is a service they offer, then skip the crowds and head straight to the customer service counter where your items will be waiting. 7. Read the fine print. Retailers list important information such as privacy policies, warranty information, item descriptions, terms of agreement and company information on their websites. Much of this information is very useful, but is displayed in a smaller font. 8. If you aren’t comfortable paying with a credit card, research other payment options. Retailers place a tremendous importance on keeping their websites safe and protecting customers’ information. But for shoppers who are still nervous about paying by credit card, other options are often available. Online retailers offer a variety of services, from letting customers fax in an online order to accepting third-party payment options.
Some retailers also allow gift cards to be redeemed online. 9. “Check it Twice” before confirming purchase. Before you complete an online purchase, double-check billing and credit card information, shipping address and total cost of the order. This will eliminate any potential panic after you’ve hit the final “confirm” or “submit” button. And remember not to click “submit” twice. 10. Start a file folder. First, print and save all confirmations of your purchases. This will help in many ways, from returning or exchanging items to verifying credit card or bank statements. Also, write down each purchase. It’s easy to forget how much you’ve spent if you don’t keep track. This will help both holiday spending on a budget and balancing your checkbook. NRF’s Top 5 Tips for Shopping on a Budget
Continued on Page 26
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Holiday/Black Friday Shopping Tips Continued Continued from Page 23 Smart shoppers come prepared when they hit the stores for their holiday shopping trip extravaganza, but some, believe it or not, need a bit more help navigating their way around the holiday season. For those that are planning on shopping on a budget this year, here are a few tips from our resident expert Dan Butler, Vice President Retail Operations: 1. Spread out your holiday purchases throughout the year—or at least throughout the holiday season. Shopping last minute often results in making additional purchases you don’t need because you are feeling rushed and frenzied. 2. Make a list of absolutely everyone you need to buy for and how much you plan to spend on them before visiting any
store or website, and stick to it. 3. Sign up to receive emails from your favorite retailers. NRF is anticipating an extremely promotional holiday season and many sales may only be offered to a retailer’s most loyal customers. Be vigilant about searching for holiday promotions in newspapers and on their website as well. 4. Use the Internet to compare prices and products before setting foot in a store. Not only will you save time by researching ahead of time, you’ll also save money on gas by not driving all over town! 5. Save yourself the guesswork and buy gift cards, especially for babysitters, newspaper carriers, doormen, teachers and other recipients of smaller-value gifts. Gift cards are a great way to let gift recipients choose what they want and it’s an easy way to stick to a budget.
Upside Down Pumpkin Pecan Pie Preheat oven to 350. 1 ½ cups canned “Pumpkin Pie” Filling 1/3 cup evaporated milk 1/3 cup brown sugar, packed 2 large eggs 1 tsp cinnamon 1 ¾ cups yellow cake mix w/ pudding ¼ tsp salt ¾ cups chopped pecans ¼ lb unsalted butter, melted Grease 9-inch pie pan, line
with a 14 inch piece of wax paper. Whisk together pie filling, milk, sugar, eggs, cinnamon & salt. Pour into pan. Sprinkle with cake mix; sprinkle with nuts & drizzle melted butter on top. Bake 55-60 min, until top is golden. Cool at least 4 hours or overnight. Invert onto serving platter & remove wax paper.
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445 East F Street Oakdale
Peanut Butter & Jelly Bars Total Time: 1 hr 55 min Prep 10 min Inactive 1 hr 0 min Cook 45 min Yield: 24 bars Level: Intermediate Ingredients 1/2 pound (2 sticks) unsalted butter, at room temperature 1 1/2 cups sugar 1 teaspoon pure vanilla extract 2 extra-large eggs, at room temperature 2 cups (18 ounces) creamy peanut butter (recommended: Skippy) 3 cups all-purpose flour 1 teaspoon baking powder 1 1/2 teaspoons kosher salt 1 1/2 cups (18 ounces) raspberry jam or other jam 2/3 cups salted peanuts, coarsely chopped Directions Preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch cake pan.
Line it with parchment paper, then grease and flour the pan. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined. In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined. Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Donâ€™t worry if all the jam isnâ€™t covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.
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