2018 Holiday Cookbook & Gift Guide
2 • Unified Newspaper Group • Making Spirits Bright • November 8, 2018
Give Yourself the Gift of Beautiful Flooring
H U G H E S
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November 8, 2018 • Making Spirits Bright • Unified Newspaper Group • 3
Dear Verona Shoppers This season, as you go about the annual ritual of holiday shopping, please keep in mind the merchants and businesses that work so hard throughout the year to make our community worthy of the nickname “Hometown U.S.A.” These are the businesses that aid our summer brat sales, Hometown Holidays, Fall Fest and Verona Hometown Days, assist with local events, sponsor youth sports teams and contribute to the fabric of the community in too many ways to list. Please keep Verona merchants in mind for stocking stuffers, last minute gifts, gift certificates and perhaps those hundreds of smaller items found just below the top lines on your holiday lists. Remember, by shopping locally, you will not only find great gifts, you will also be helping maintain the spirit that makes Verona an outstanding community to live in.
Wishing You a Safe and Joyous Holiday Season The Verona Area Chamber of Commerce
4 • Unified Newspaper Group • Making Spirits Bright • November 8, 2018
Season’s Greetings! The holidays are upon us. The staff of Unified Newspaper Group hopes the pages that follow will help create a happy season for you and yours. There are gift ideas, shopping tips, events and sales. The pages are full of unique places for you to shop this holiday season and beyond. This is the 19th year of publishing a holiday cookbook. Recipes have been submitted by the readers of our newspapers of the Oregon Observer, Stoughton Courier Hub and Verona Press as well as the Great Dane Shopping News for 18 years prior. There are terrific recipes for your holiday meals, to give as gifts and to enjoy on a daily basis. Many thanks go to those who submitted their favorites. We offer a sincere “thank you” to the advertisers on these pages for their continued support of this annual gift guide and cookbook.
May this be the most wonderful time of the year for you. 133 Enterprise Drive • Verona, WI 53593 • 608-845-9559 156 N. Main Street • Oregon, WI 53575 • 608-835-6677
Treat Yourself This Year With a New Pair of Glasses with your remaining flex dollars!
320 S. Main Street, Verona, WI (608) 848-5168 www.VeronaVisionCare.com
Dr. Tami Hunt Dr. Emmylou Wilson Optometrists
November 8, 2018 • Making Spirits Bright • Unified Newspaper Group • 5
How to build a holiday giving budget Spending time with loved ones and reflecting on all of the blessings the previous year has bestowed is a great way to celebrate the holiday season. But giving, entertaining and traveling are part of the season as well, and that can leave many people wondering how to finance their holiday season. Many people admit to spending more than they initially intended to spend during the holiday season, leaving them with sizable bills to pay come January. This trend is dubbed the “holiday hangover,” and MagnifyMoney found that Americans racked up an average of $1,054 of debt during the 2017 holiday season, a 5 percent increase over 2016. Recent data from the Federal Reserve Bank of New York says consumer credit card debt stands at $808 billion. A portion of that ongoing debt is accumulated during the holidays but it doesn’t have to be. By establishing a budget and a plan to pay down debt, consumers can gift without grief. The first step to establishing a holiday shopping budget is to make a list of all the people with whom you intend to exchange gifts. Jot down charitable gifts and entertaining/social expenses as well. With paper in hand, it can be easier to visualize just how many people are on the gift list, making it easier to allot a certain amount to each person. Friends and coworkers may receive less than family members. Next, think about a total dollar amount to earmark for the holidays. This amount is something that you should be able to comfortably pay off in full at the end of the holiday season no more than a month or two after New Year’s Day. Do not feel obligated to purchase more than one gift for each person on your list. Parents who want to have a few extra items under the tree for their children or who have to finance presents from Santa Claus can set aside more money to make such purchases. However, these gifts should also be factored into the overall budget. It’s important to keep track of spending even after the budget has been created. This way you can see
if you are adhering to your budget. Record gifts as you would checks in a register. Take home receipts and tally your spending to see if it aligns. Make adjustments as necessary if you are on track to go over your budget. When budgeting, keep in mind the potentially inflated costs of hot items for the year. It can be tempting to splurge on the latest video game console, but will it be obsolete in a few months? Budgeting and frugal buying go hand-in-hand. Budgets do not need to remain fixed from year to year. If this year was a banner year in terms of finances, you may be able to afford more. If it wasn’t, you may have to cut back. True friends and close family members should understand that the value of the gift is not based on its price tag. Budgeting is important for holiday spending. With a budget in hand, consumers can avoid holiday hangover and potential financial ruin for months to come.
6 • Unified Newspaper Group • Making Spirits Bright • November 8, 2018
Workplace gifting etiquette: Get giving right Gift giving in the workplace can be challenging territory to navigate. And as anyone who has received an inappropriate gift or something that really wasn’t useful can attest, they probably don’t want to face a situation in which a gift leads to office gossip. According to a poll conducted by Harris, around half of workers plan to gift at least one business associate around the holidays, but are confused about what to give. Too often, it’s up to workers to navigate these etiquette minefields on their own, but the following tips can help the process go smoothly.
Navigating office gifting can be tricky. It’s important to avoid overly personal items.
•K eep it impersonal. Impersonal doesn’t mean it’s acceptable to grab anything off the shelf. But the gift should not be something that would offend tastes or sentiments. Avoid clothing, perfume, jewelry, or accessories. Lotions and other scented items are also ill-advised. •S kip your boss. Etiquette experts say that gifts should flow downward not upward in the realm of employment ranking. That means it’s best to stick
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with gifting colleagues who are on the same level as you. Buying a gift for the boss may look like you’re simply trying to score brownie points instead of offering a meaningful gift. •G ive group gifts. Rather than gifting individuals, it can be safer to give a group gift from which many can benefit. This can include coffee and pastries from a nearby bakery, or a bouquet of flowers to brighten up the office environment. •K eep prices modest. Office giving is not about illustrating who can afford the most expensive gift. Remember, some people will not be able to reciprocate, and they shouldn’t feel uncomfortable for being on the receiving end of a lavish gift. •F ollow the rules. Gift exchanges should be cleared with supervisors or human resources professionals. It pays to check if there are rules in place for gifting others. •A void cash gifts. Giving cash or checks is not a good idea. Money should only come by way of bonuses from higher-ups. If you’re stuck on what to give, a gift card to a store that a coworker visits is acceptable. Gifting at work is complicated, and certain etiquette should be followed so no lines are crossed.
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Technological gifts for students Gifting students with tech is a surefire way to help them with their education. In a 2013 Harris Interactive poll, 86 percent of teachers thought it was important or absolutely essential to use technology in the classroom. In addition, 96 percent of teachers felt technology increased student engagement in learning. Today’s students are more tech-savvy than ever before, so hot gadgets figure to be coveted items this holiday season. Here’s what to add to holiday shopping lists. •E -reader: Digital e-readers enable students to carry an entire library of books in one small device. Full backpacks or small dorm rooms bogged down by piles of books are a thing of the past. E-readers have highlighting and notetaking features that can facilitate learning. • Digital assistant: Digital assistants pack a lot of intelligence into their diminutive size. When paired with smart home devices, digital assistants can be used to turn on lights or small appliances, making them an asset in a bedroom or a dorm room.
• Streaming media players: Devices like Roku, Amazon Fire stick and Apple TV can broaden media horizons. These players are paired with viewing apps (some free; others requiring subscriptions) that can do everything from stream TV, movies and music, and offer connectivity to the internet. They’re a boon when setting up a functional student spot for hanging out. • Earbuds: Students can never have enough quality earbuds for personal use or school study. Whether walking around campus listening to music, using a classroom chromebook or catching up on an audiobook, earbuds are a must-have for modern students. • Digital tracking devices: Students can keep tabs on prized possessions by using Bluetooth-enabled tracking devices, like TrackR. These plastic gadgets can be placed on or in items and paired with Android and iOS apps on smartphones. The user then locates the item through a locate network. • Computers: Even though handheld digital devices are functional and in demand, a student can always use a quality laptop or desktop computer for writing papers or doing research.
• S mart bulbs or alarm clocks: The importance of lighting on mood and function has been well-documented. Innovative LED bulbs and technology can simulate various times of day and even be used for mood lighting. Students can benefit from a world of tech this holiday Instead of waking up to a blaring alarm buzzer, stu- season. It’s time to start shopping to secure the hottest dents afraid of sleeping in can set special lighted clocks items. to gradually brighten, simulating the rising of the sun.
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Get gifts there on time
Thanks to families being more spread out than ever before, today’s holiday shoppers must figure out ways to get gifts to their destination on time. The holiday season tends to be the busiest time of year for many delivery services. The following tips should help shoppers ensure their loved ones’ gifts arrive on time. • Ship directly. Adobe Analytics reported that online shopping hit a record high of $108.2 billion in the 2017 holiday shopping season, and all indicators suggest online shopping will only increase in the years to come. Holiday shoppers who want to ensure their loved ones will receive their gifts on time can rely on online shopping. When checking out, have gifts shipped directly to loved ones’ homes. Many online retailers will even wrap gifts for a nominal fee. •R esearch shipping options. In 2018, Christmas falls on a Tuesday. Shoppers who plan to rely on two-day or overnight shipping should keep that in mind. Some delivery services may be open throughout the weekend before Christmas, while others may only be open on Saturday. Last-minute shoppers, whether they’re shopping online or in-person, should confirm their shipping options well in advance of Christmas. Because Christmas is on a Tuesday, getting gifts to their destination on time may require shoppers to purchase and ship them earlier than they otherwise might. •P urchase package insurance. Consumer Reports notes that UPS and FedEx shipments automatically come with declared-value coverage of up to $100. (Note: Declared value is the carrier’s maximum liability.) Purchasing additional insurance can ease shoppers concerns about lost or stolen packages. Just be sure to keep all invoic-
es and receipts in case claims must be filed. Shoppers also should ask for tracking numbers on all packages so they can confirm when packages are delivered. • Properly secure the package. Many delivery services now have off-site drop-off boxes that can make it easy to send gifts. This is a convenient service, but shoppers who use them won’t be able to have a company employee provide in-person confirmation that their packages are secured to company standards. Poorly packaged items may never be shipped. Visit the shipping company’s website for packaging guidelines, and include a business card and duplicate label inside the package just in case it is damaged after being dropped off.
Pets and holiday gifting Furry, finned and feathered friends help make a house a home. These companions are more than just pets; they’re also cherished family members. So it should come as no surprise that, come the holidays, people want to lavish extra attention on their animals by way of presents. The American Pet Products Association says pet owners spend billions of dollars on their pets each year. The majority of pet owners plan to gift their pets on holidays such as Valentine’s Day, Halloween and Christmas. DogTime.com said pet presents are not just a North American phenomenon, either. Pet owners in the United Kingdom are expected to spend the equivalent of $46 U.S. per pet on gifts. While dog owners are more likely to buy their pets gifts, cat owners have been closing that gap over the years. Some
pet parents even offer Christmas cards or hang Christmas stockings for their pets. According to data from PricewaterhouseCoopers, shoppers between the ages of 17 and 21 are willing to spend more than anyone else ($70) on holiday gifts for their pets. Gifting pets has become the norm, but various animal welfare organizations advise that giving companion animals as pets should be avoided. Pets given as gifts may be at a higher risk for surrender to shelters by families who miscalculated the amount of time and money that’s necessary to care for pets. Welcoming a pet into the family is often a personal decision, and one that should be weighed carefully by all members of the household.
November 8, 2018 • Making Spirits Bright • Unified Newspaper Group • 9
Great last-minute gift ideas Tradition is a hallmark of the holiday season. Religious services, family gatherings and trips to see Santa Claus are just a few of the many traditions people adhere to during the holiday season. Many holiday shoppers also adhere to the time-honored tradition of last-minute shopping. The perfect gift can sometimes prove elusive, especially as the sand in the holiday hour glass keeps dwindling. These last-minute gift ideas may be just what shoppers need to put smiles on the faces of their loved ones this holiday season. •B ooks: Books are often overlooked, especially now that so many readers use e-readers. But books can be an ideal gift and especially convenient for last-minute shoppers, who can even gift e-books. For example, Amazon, which has thousands of e-books in its online library, makes it easy for shoppers to gift e-books to Kindle users, who will simply receive an email on Christmas morning informing them that their books are ready to be downloaded to their devices.
last-minute shoppers stuck on what to give those loved ones who seemingly have it all. • Food/beverage: Television channels such as The Food Network have changed the way many people look at food. When gifting the family foodie, last-minute shoppers may not need to look further than the latest hotspot restaurant or specialty grocery store for the perfect gift. Take them out for a night on the town or give a gift card they can use at their convenience. The craft beer boom has created a host of devoted and knowledgeable beer drinkers, so a gift card or growler from a local craft brewery is sure to please people who love hoisting frosty pints. • Streaming service subscriptions: Many people are cutting the cord with their cable companies in favor of streaming services such as Netflix and Hulu. Subscriptions to such services can make ideal and affordable holiday gifts. A six-month or yearlong subscription likely won’t break shoppers’ budgets and will provide months of entertainment to loved ones.
• Experiences: A 2017 survey by the global research firm NPD Group found that roughly 40 percent of holLast-minute holiday shopping is easier than ever, espeiday shoppers planned to give experiences as gifts last cially for shoppers willing to think outside the box. year. Experience gifts open up a host of possibilities for
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10 • Unified Newspaper Group • Making Spirits Bright • November 8, 2018
Keep your natural tree fresh this Christmas
Natural Christmas tree aficionados love the authenticity such trees provide during the holiday season. Natural trees also provide a unique aroma that can make holiday celebrations feel more homey. When purchasing natural trees, holiday celebrants, especially those who like to buy their trees in early December, may be concerned about keeping their trees fresh throughout the holiday season. The following tips can help trees last until the final present is unwrapped and the last of the egg nog has been consumed.
home. Freshly cut trees may initially need the water in their tree stands filled in the morning and then again in the evening. As the season progresses, trees likely won’t need their stands filled more than once per day. •P lace the tree away from heat sources. Placing trees away from heat sources, such as radiators, fireplaces, heating vents, and lights, reduces the likelihood that trees will dry out and also reduces the risk of fire.
A few simple strategies can help holiday revelers ensure their Christmas trees make it through the • Buy a freshly cut tree. Whenever possible, holiday season unscathed. people should cut their own trees. This ensures the tree they bring home is fresh, increasing the chances it will remain so throughout the season. If it’s not possible to cut your own tree, the National Fire Protection Association notes that fresh trees should have green needles that do not come off when touched. Trees that appear to be dried out or those that shed needles when touched should be avoided. •P rotect trees on the way home. The Tree Care Industry Association advises consumers to protect their Christmas trees as they transport them home. Wrap the tree in a plastic wrap so it makes it home damage-free. A damaged tree might not make it through the holiday season. •C ut pre-cut trees before leaving the lot. Pre-cut trees can make it through the holiday season looking their best, but buyers should request that employees cut as much as two inches off the bottom of the tree before leaving the lot. Once trees are cut, sap begins to seal their base, making it hard for them to absorb water. By requesting that between one and two inches be removed from the bottom of the tree at the time of purchase, buyers are ensuring their trees will be able to absorb the water they’ll need to make it through the season when they get home. •P lace the tree in water the moment you get home. To prevent the base of the tree from drying out, place it in water the moment you get
November 8, 2018 • Making Spirits Bright • Unified Newspaper Group • 11
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12 • Unified Newspaper Group • Making Spirits Bright • November 8, 2018
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November 8, 2018 • Making Spirits Bright • Unified Newspaper Group • 13
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14 • Unified Newspaper Group • Making Spirits Bright • November 8, 2018
Corn & Crab Cakes Audre Lee Coia-Kurowski
¼ cup mayonnaise 1 large egg ½ tsp. hot pepper sauce ½ tsp. ground cumin 2 - 6 oz. cans crab meat, drained; or 12 oz. fresh crab meat 1 cup dry white bread crumbs, unseasoned ½ cup canned or frozen corn 1 ⁄3 cup finely diced, roasted, sweet red pepper 1 tbsp. water, optional 1-2 tbsp. olive oil Spicy Remoulade Topping: 1 cup mayonnaise 4 tsp. chopped green onion ¼ tsp. cayenne pepper 2 tsp. fresh lime juice 1 tsp. Dijon mustard ½ tsp. ground cumin Combine ingredients for Spicy Remoulade topping and chill. In medium bowl, whisk together mayonnaise, egg, pepper sauce and cumin. Add crab meat, bread crumbs, corn and roasted pepper; mix well. Add 1 tablespoon water if mixture appears dry or does not stick together. Cover and refrigerate for at least 1 hour. (May be made up to 24 hours in advance.)
Pickled Eggs Ellie Tone
1 dozen hard boiled eggs, shelled 2 cups white vinegar 2 small, dried hot chili peppers 1 small onion, finely chopped 1½ tsp. pickling spices ½ tsp. whole black peppercorns ½ tsp. mustard seed ½ tsp. salt Pack eggs into 1½ quart jar or deep bowl. In 2-quart pan, combine vinegar, onion, chilies, pickling spices, peppercorns, mustard seed and salt. Bring to a boil and simmer, uncovered, over medium heat for 15 minutes. Pour over eggs, adding more vinegar if needed to cover them. Let cool, then cover tightly and refrigerate for at least 24 hours or as long as four weeks.
Hidden Valley Ranch Spicy Apple Dip Barbara Finke
1 cup prepared Hidden Valley Ranch Milk Recipe Original Ranch salad dressing mix 1 cup Grated or chopped tart apples 1 tbsp. Horseradish 1 tsp. Lemon juice ½ tsp. Pumpkin or apple pie spice Apple slices, broccoli for dipping.
Divide crab mixture into 24 portions for appetizers or 8 portions for Mix all ingredients together and chill. Spoon into serving dish and serve entrée. Form each portion into a 3⁄4 inch thick cake. Preheat griddle on cold. Chill for at least one hour or over night. Makes 2 cups. high. Cover griddle with a light coat of olive oil. Set to medium. Cook Beef Spread cakes 15-20 minutes, turning every 3-4 minutes until golden brown and Ann Andrews just cooked through while remaining moist. Serve immediately topped 3 or 4 green onions, chopped with Spicy Remoulade and finely cubed red pepper. 2 - 8 oz. pkgs. cream cheese, softened Hot Artichoke Dip 1 pkg. dried beef, (diced) Mary Kay Clauder Cheddar cheese 1 - 16 oz. can artichoke hearts, drained and chopped Mix with mixer until well blended. Serve with cocktail rye bread or 1 - 8 oz. pkg. cream cheese crackers. 1 cup grated Parmesan cheese 3 ⁄4 cup sour cream Festive Appetizer Spread 3 ⁄4 cup mayonnaise Doris Daniels 1 tsp. garlic powder (or 1 clove fresh garlic, minced) 1 cup water 1 tbsp. parsley 1 cup sugar
Mix all ingredients together and put in a glass pie plate or 9x9-inch 1 - 12 oz. pkg. fresh or frozen cranberries ½ cup apricot preserves baking dish. Bake at 350o for 25-30 minutes. Serve with crackers. 2 tbsp. lemon juice 1 Pineapple Cheese Ball ⁄3 cup slivered almonds, toasted Doris Daniels 1 - 8 oz. pkg. cream cheese 2 - 8 oz. pkgs. cream cheese Assorted crackers 3½ oz. can crushed pineapple In a saucepan over medium heat, bring water and sugar to a boil without 2 cups pecans, crushed stirring; boil for five minutes. Add cranberries; cook until berries pop ¼ cup chopped green pepper and sauce is thickened, about 10 minutes. Remove from heat. Cut 2 tbsp. chopped onion apricots in the preserves into small pieces; add to cranberry mixture. Stir 1 tbsp. seasoned salt in lemon juice. Cool. Add almonds. Spoon over cream cheese and serve Soften cream cheese; drain pineapple. Mix cream cheese, pineapple, with crackers. (This sauce may also be served as an accompaniment to some of the nuts, pepper, onion and salt, reserving enough nuts to cover poultry or pork.) Makes about 3 cups. top of cheese ball. Form into a ball and cover with nuts. Chill about 2 hours before serving.
November 8, 2018 • Making Spirits Bright • Unified Newspaper Group • 15
Sun-Dried Tomato and Cheese Dip
Greek Layer Dip
Audre Lee Coia-Kurowski
1 - 15 oz. container part-skim Ricotta cheese ½ cup grated Parmesan cheese 2 tbsp. chopped sun-dried tomatoes, drained 1 tbsp. balsamic vinegar ½ tsp. salt 2 tbsp. sliced green onions
1 - 8 oz. carton plain yogurt ¼ cup coarsely shredded, unpeeled cucumber 1 tbsp. finely chopped onion 1 tsp. snipped fresh mint 1 - 8 oz. container (3⁄4 cup) plain hummus ½ cup chopped seeded tomato Place all ingredients but the onions in food processor. Cover and ½ cup crumbled feta cheese blend well. Transfer to serving bowl; stir in green onions. Cover and 3 large pita bread rounds refrigerate for two hours. Garnish with additional sliced green onions, In a small bowl, stir together yogurt, cucumber, onion and mint. Set if desired. Serves 16. aside.
White Chocolate Party Mix Whitney Polen
4 cups bite-size pretzels 2½ cups round toasted oat cereal 2½ cups bite-size corn square cereal 1 cup salted peanuts 1 cup candy coated milk chocolate pieces (8 oz. bag) 2 cups white baking pieces (12 oz. bag) 1 tbsp. shortening In large bowl, combine pretzels, oat cereal, corn cereal, peanuts and milk chocolate pieces; set aside. In medium microwave-safe bowl, combine white baking pieces and shortening. Microwave at 100% power for 1-2 minutes or until baking pieces are melted, stirring every minute until smooth. Pour over cereal mixture; toss gently to coat. Spread on large piece of waxed paper to cool. Break apart large clusters. Store in airtight container at room temperature for up to one week.
Won Ton Appetizers Barbara Finke
1 lb. pork sausage browned 1 dry pkg. Hidden Valley Original Dressing Mix 1 cup Miracle Whip dressing 1½ cups shredded Colby cheese ½ cup milk 1 small can chopped green olives ½ cup chopped red peppers Won ton skins
Spread hummus in bottom of 10-inch quiche dish or 9-inch pie plate. Spread yogurt mixture over hummus. Sprinkle with tomatoes and feta cheese. Split each pita round in half horizontally; cut each cicle into eight wedges. Serve dip with pita wedges. Serves 10. Tip: For crisp pita bread dippers, preheat oven to 350o. Split pita rounds in half horizontally; cut into wedges. Spread wedges in single layer on baking sheet. Bake about 10 minutes or until crisp. Cool. Store in airtight container at room temperature for up to four days.
Holiday Cheese Tree Barbara Finke
1 - 8 oz. container Cracker Barrel cheese (extra sharp) 2 - 8 oz. pkg. cream cheese softened 3 tbsp. chopped pimentos 1 tbsp. chopped green peppers 1 tsp. grated onions 1 tsp. Worcestershire sauce ½ tsp. lemon juice Chopped parsley and chopped nuts. Mix cheese and cream cheese well. Add pimentos, green peppers, onions and sauce, mix well. Shape into a tree shape, trunk should have the chopped nuts on it and the parsley sprinkled over the top. Chill and serve cold with crackers.
Hot Spiced Cranberry Punch Sharen Saunders
1 pint cranberry juice cocktail Mix all together and refrigerate (except skins). Put a won ton skin in 1 - 6 oz. can frozen lemonade concentrate a small muffin tin and fill with mixture. Close ends together, wet with 3 cups water ¼ tsp. salt water if needed. ¼ tsp. cinnamon Bake 350o for 30 minutes and serve hot. ½ tsp. allspice
Boozy Dogs Ellie Tone
2 lbs. hot dogs, cut into bite-sized pieces 2 onions, minced ½ cup brown sugar 1 tbsp. Worcestershire sauce 1 cup bourbon 1 - 12 oz. bottle ketchup 1 - 12 oz. bottle chili sauce
Combine all ingredients in saucepan. Heat until piping hot. Keep warm until serving time. Serves 12.
No-Bean Bean Dip Mary Lou Kollath
1 - 8 oz. pkg. cream cheese 1 can Hormel chili without beans 1 - 4 oz. can mild green chilies, chopped (you can also add a few jalapenos for a little extra kick!) Shredded Cheddar or Mexican blend cheese
Combine all ingredients in a pan and simmer on medium heat for 45 minutes. Store in a glass jar or tightly covered glass bowl for at least 4 Layer in order shown above, heat and enjoy. Good with any kind of chips. days. Serve hot in a chafing dish.
16 • Unified Newspaper Group • Making Spirits Bright • November 8, 2018
Party Cheese Ball Louise Ashworth
1 - 8 oz. pkg. cream cheese, softened 1 pkg. dried beef 1 ⁄3 cup pecans, chopped Stuffed olives, cut up Minced onions
Peg’s Granola Mary Lou Kollath
½ cup canola oil ½ cup pure maple syrup (do not substitute) 1½ cups light brown sugar
Mix ingredients, shape into a ball and garnish with parsley.
Salami Roll Up Ellen Bartz
1 - 8 oz. carton whipped cream cheese ¼ lb. hard salami, finely chopped 2 tbsp. dill pickle relish 4 10-inch flour tortillas
In a 1-quart microwave-safe bowl, combine oil, syrup and brown sugar. Microwave, uncovered, on high for 3 minutes or until sugar starts to melt. Remove from microwave and whisk any lumps until they disappear. Mix together: 4 cups quick-cooking oats (do not use instant) 2 cups old-fashioned oatmeal 2 cups chopped walnuts 1 cup toasted wheat germ 1 cup sweetened shredded coconut
Combine cream cheese, salami and pickle relish. Divide between four Toss to mix well. Pour syrup mixture over oat mixture and stir until tortillas and spread evenly. Roll tightly. Wrap in plastic wrap and well mixed. Spread evenly onto greased jelly roll pans. Place one pan on refrigerate for 15 minutes. Slice to serve. Makes 3½ dozen. each rack in preheated 350o oven. Bake 10 minutes. Remove pans, stir granola and return pans to oven rotating to opposite racks. Bake 8-10 minutes more, taking care not to over-brown. Remove from oven and cool to room temperature in pans. Sprinkle ½ cup raisins and ½ cup sweetened dried cranberries over each pan, then stir to mix well. Store in airtight containers. Makes about 14 cups. Freezes well.
Breads/Breakfast Apple Bread Ellen Bratz
3 cups flour 1 tsp. baking soda 1 tsp. salt 1 tsp. cinnamon 2 cups sugar 4 eggs 1¼-1½ cups vegetable oil 1 tsp. vanilla extract 1 cup nuts 3 cups peeled, diced apples (6 medium) ½ cup pecans ½ cup brown sugar Preheat oven to 375°. In a large bowl, combine the flour, baking soda, salt, cinnamon and sugar. In a separate bowl, beat the eggs until fluffy. Add the oil and vanilla and mix well. Gradually add the wet ingredients to the dry and mix well. Fold in the nuts and apples. Divide the batter between two lightly greased, 8½x4½ inch loaf pans. Sprinkle the loaves with the pecans and brown sugar. Bake at 375° for 45-60 minutes.
Fried Indian Bread Elaine Aaberg
3 cups flour 2 tbsp. baking powder 3 tbsp. shortening 1 egg, well-beaten ½ cup warm water
Overnight Praline French Toast Casserole
8 eggs 1½ cups half & half 1 ⁄3 cup maple syrup 1 ⁄3 cup packed light brown sugar 10-12 slices of soft bread (1” thick pieces) Topping: 1 stick butter ½ cup packed light brown sugar 1 ⁄3 cup maple syrup 2 cups chopped pecans Grease a 9x13 baking dish.
Mix eggs, half & half, syrup and sugar in a large bowl. Place the bread in the baking dish and cover with the egg mixture. Cover and soak overnight in the refrigerator. In the morning, preheat oven to 350°. Remove the dish from the refrigerator. Prepare the topping by melting the butter in a saucepan, add the sugar and syrup and cook 1-2 minutes. Stir in the pecans and pout over the bread. Bake 45-55 minutes. Allow to stand for 10 minutes before serving.
Mozzarella Bread Ann Andrews
French bread Butter Garlic spread Mix all ingredients together. Mix with hands until dough is like biscuit Shredded mozzarella cheese dough. Knead until smooth. Break off in small balls and flatten with Cut bread almost to bottom (sliced). Put butter and garlic spread on your hands. Fry in deep fat until brown on both sides. Serve with honey bread and sprinkle mozzarella cheese between slices and on top. Wrap or your choice of sauce, if desired. bread in foil. Bake at 350o until cheese melts.
November 8, 2018 • Making Spirits Bright • Unified Newspaper Group • 17
Glazed Cinnamon Raisin Batter Bread
2 cups bread flour 2 tbsp. sugar 1 tsp. cinnamon ½ tsp. salt 1 pkg. quick-acting dry yeast Set aside while preparing the following: 1½ cups very warm water (120-130o) 2 tbsp. margarine or butter, softened Beat both mixtures together on low speed until moistened. Beat on medium speed 3 minutes, scraping bowl occasionally. Stir in 3⁄4 cup raisins, and enough flour (about 1½ to 13⁄4 cups) to make a stiff batter. Put in greased loaf pan; let rise for 30-45 minutes, and bake at 400o for 25-30 minutes. When cool, pour glaze frosting of ½ cup powdered sugar, ¼ tsp. vanilla and 2 to 2½ tsp. milk over top of loaf.
Jennifer’s Overnight Pecan Rolls Mary Lou Kollath
3½ to 4 cups bread flour 1 ⁄3 cup sugar 1 tsp. salt 2 pkgs. dry yeast (fast-acting) 1 cup warm milk 1 ⁄3 cup butter or margarine, softened 1 egg 1 cup brown sugar ½ cup butter ¼ cup dark corn syrup Pecan halves or pieces Mix 2 cups of the flour, the sugar, salt and yeast in large bowl. Add milk, butter and egg. Beat on low speed one minute, scraping bowl. Beat on medium speed 1 minute longer. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle. Turn dough onto lightly floured surface; knead about 5 minutes. Place in greased bowl; turn to grease side up. Cover and let rise in warm place about 1½ hours. Grease a 9x13-inch pan. Heat brown sugar and butter to boiling, stirring constantly. Remove from heat and stir in dark corn syrup. Cool 5 minutes, pour into pan. Sprinkle with pecan halves or pieces. When dough has risen, punch it down and flatten into a rectangle. Spread with 2 tbsp. butter. Mix chopped pecans, 2 tbsp. sugar, 2 tbsp. brown sugar and 1 tsp. cinnamon. Sprinkle evenly over rectangle. Roll up tightly, beginning at the widest end. Pinch edge of dough to seal. Stretch and shape to make even. Cut roll into 15 1-inch slices and place slightly apart in pan. Wrap pan tightly with heavy-duty aluminum foil and refrigerate at least 12 hours, but not more than 48 hours. (To bake immediately, do not wrap. Let rise in a warm place about 30 minutes and bake at 350o for 30-25 minutes.) Let pan remain a minute or so upside down, on platter, so caramel can drizzle over rolls.
Banana Raisin Bread Mary Lou Kollath
3 tbsp. margarine, melted 2 ⁄3 cup sugar 1 ⁄3 cup butter 2 large eggs, beaten 2 medium bananas, mashed 1 cup raisins 3 tbsp. milk 2 cups flour 1 tsp. baking powder ½ tsp. baking soda ¼ tsp. salt ½ cup peanuts, chopped (optional) In a mixing bowl, combine the margarine, sugar and butter until creamy. Add eggs. Stir in the bananas, raisins and milk; set aside. In another bowl, mix together the flour, baking powder, baking soda and salt. Gradually mix the dry ingredients into the banana mixture. Stir in peanuts until just combined. Bake at 350o in one loaf pan, for 50-60 minutes. Cool in pan for 10 minutes before removing.
Fat-Free Banana Muffins Sue Hazeltine
1½ cups flour (whole wheat is healthier) ¼ cup sugar 2 tsp. baking powder ½ tsp. baking soda ½ tsp. salt ½ tsp. cinnamon or nutmeg 2 egg whites 2 large, ripe bananas, well mashed 2 ⁄3 cup skim or 1% milk 1 ⁄3 cup Karo syrup (light or dark) or honey Spray muffin cups with cooking spray. In medium bowl, combine dry ingredients. In large bowl, beat egg whites lightly. Stir in bananas and corn syrup. Add dry ingredients; stir until well blended. Spoon into prepared muffin cups. Bake at 400o for 20 to 25 minutes or until firm to touch. Cool in pan for 5 minutes. Remove; cool on wire rack. Serves 12.
Banana Bread with Butter Frosting Jennie Lien
13⁄4 cup all-purpose flour 2 ⁄3 cup sugar 2 tsp. baking powder ½ tsp. baking soda ¼ tsp. salt 1 cup mashed banana (2-3 med. bananas) 1 ⁄3 cup shortening, margarine or butter 2 tbsp. milk 2 eggs In a large mixer bowl, combine 1 cup of the flour, the sugar, baking powder, Orange Rolls baking soda and salt. Add mashed bananas, shortening, margarine or butter, Ann Andrews and milk. Beat with an electric mixer on low speed until blended, then on Frozen bread dough, thawed high speed for 2 minutes. Add eggs and remaining flour; beat until blended. 6 tbsp. butter Pour batter into a greased 8x4-inch loaf pan. Bake at 350o for 55-60 minutes ½ cup sugar or until a toothpick inserted near the center comes out clean. Cool for 10 1½ tbsp. grated orange minutes on wire rack. Wrap and store overnight. Frost with Butter Frosting. Butter Frosting: Glaze: 1 ⁄3 cup butter or margarine 2 cups powdered sugar 4½ cups sifted powdered sugar 3-4 tbsp. orange juice ¼ cup milk Roll out dough. Spread with combined butter, sugar and grated orange. 1½ tsp. vanilla Roll up and slice. Let rise. Bake at 350o until done. Glaze while warm. Extra milk In a bowl, beat butter or margarine until fluffy. Gradually add 2 cups of powdered sugar, beating well. Slowly beat in ¼ cup milk and vanilla. Slowly beat in remaining sugar. Beat in additional milk, if needed, to make of spreading consistency. Spread on bread.
18 • Unified Newspaper Group • Making Spirits Bright • November 8, 2018
Peanut Butter Batter Bread Mary Lou Kollath
1 pkg. active dry yeast ¼ cup packed brown sugar ¼ cup finely chopped peanuts, optional 1 tsp. salt 3 cups sifted flour, divided 1¼ cups water ¼ cup peanut butter In large bowl, stir together yeast, brown sugar, peanuts, salt and 1½ cups flour; set aside. In 1-quart saucepan over low heat, heat water and peanut butter until very warm, 120-130o. Using mixer at low speed, gradually beat water mixture into yeast mixture until well blended. Increase speed to medium; beat for 2 minutes. Using wooded spoon, gradually stir in remaining 1½ cups flour, until mixture is well blended and forms a stiff batter. Cover with a towel and let rise in a warm place until doubled, about 40 minutes. Using wooden spoon, stir down batter and continue stirring for 30 seconds. Turn batter into a greased 9x5-inch loaf pan. Spread batter evenly into corners of pan. Let rise, uncovered, until doubled, about 40 minutes. Bake at 350 for 45-50 minutes, or until loaf is browned and sounds hollow when tapped. Immediately remove from pan. Cool on rack. Serve with peanut butter.
Apricot Tea Rings Mary Lou Kollath
4¼ cups all-purpose flour ¼ cup sugar 1 tsp. salt ¼ tsp. ground nutmeg 2 pkgs. active dry yeast 1 cup milk ¼ cup water ¼ cup butter or margarine, cubed 2 eggs Filling: 12 oz. dried apricots, diced 2 cups water 6 tbsp. brown sugar 4 tsp. orange juice ½ cup chopped pecans Glaze: 1 cup powdered sugar 2-3 tbsp. milk In large mixing bowl, combine the first five ingredients. In saucepan, heat the milk, water and butter to 120-130o. Add to dry ingredients; beat until moistened. Beat in eggs until smooth. Cover and refrigerate overnight. In a saucepan, combine apricots and water; cook over medium heat for 30 minutes or until the water is absorbed and apricots are tender. Remove from heat; stir in the brown sugar, orange juice and nuts. Punch down dough. Turn onto lightly floured surface, divide in half. Roll each half into an 18x12-inch rectangle. Spread half of the filling over each rectangle to within ½ inch of edges. Roll up jelly roll style, starting with a long side; pinch seam to seal. Place seam side down on greased baking sheets; pinch ends of each together to form a ring. With scissors, cut each from outside edge twothirds toward center of ring at 1-inch intervals. Separate strips slightly; twist so filling shows, slightly overlapping with previous piece. Cover and let rise in warm place until doubled, about 1 hour. Bake at 375 for 25-28 minutes or until golden brown. Remove from pans to wire racks; cool. Combine glaze ingredients; drizzle over warm tea rings. Makes 2 rings, 12 servings each.
Hush Puppies Elaine Aaberg
2 cups cornmeal 1 tsp. soda 1 tsp. salt 6 tbsp. chopped onions 2 tbsp. flour 1 tbsp. baking powder 1 egg 2 cups buttermilk Mix all ingredients, then add red pepper to taste. Mix well. Drop by small spoonful into deep hot fat. They will be done when they float. Drain on paper towel.
Cinnamon Nut Loaf Ellen Bratz
⁄3 cup finely chopped pecans ¼ cup sugar 3 tbsp. butter, melted 2 tsp. ground cinnamon 2 - 7½ oz. tubes refrigerated buttermilk biscuits ½ cup confectioner’s sugar 1 tbsp. milk In a small bowl, combine the nuts, sugar, butter and cinnamon. Separate biscuits; flatten slightly. Place about ½ teaspoon of nut mixture on one side of each biscuit; fold other side over filling. Press edges with a fork to seal. Forming 5 rows, arrange biscuits, folded side down, in a greased 8x4x2-inch loaf pan. Spoon remaining nut mixture over top. Bake at 350o for 25-30 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack. Meanwhile, in a small bowl combine confectioner’s sugar and milk; drizzle over warm bread. Cut into slices or pull apart. Serves 8-10. 1
Classic Cranberry Nut Bread Doris Daniels
2 cups all-purpose flour 1 cup sugar 1½ tsp. baking powder 1 tsp. salt ½ tsp. baking soda 3 ⁄4 cup orange juice 1 tbsp. grated orange peel 2 tbsp. shortening, melted 1 egg, beaten 1½ cups fresh or frozen cranberries, coarsely chopped ½ cup chopped nuts In a mixing bowl, stir together flour, sugar, baking powder, salt and baking soda. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in a greased 9x5x2-inch loaf pan. Bake at 350o for 55 minutes or until a toothpick inserted near the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight.
Buttery Breadsticks Jeannie Cox
12 dinner rolls, thawed but still cold ¼ cup butter or margarine, melted ½ cup grated Parmesan cheese Garlic salt Parsley Roll each roll into a 6-inch rope. Dip in butter, then roll in cheese. Place on a large baking sheet sprayed with non-stick cooking spray. Sprinkle with garlic salt and parsley. Cover with plastic wrap and let rise until doubled size. Remove plastic wrap and bake at 350o preheated oven for 15 minutes or until golden brown. Remove from baking sheet to cool.
November 8, 2018 • Making Spirits Bright • Unified Newspaper Group • 19
Pumpkin Spice Muffins Elaine Aaberg
1 cup canned pumpkin ½ cup milk 1 egg 2 cups biscuit mix ¼ cup sugar ½ tsp. nutmeg ½ tsp. cinnamon ½ tsp. ginger
In a skillet, cook bacon and break apart into pieces; drain on paper towel. Roll out bread dough to ½-inch thickness, brush with 1 tablespoon oil. Cut dough into 1-inch pieces; place in a large bowl. Add the bacon, cheese, dressing mix and remaining oil. Toss to coat well. Arrange pieces in a 9x5-inch oval or bundt pan, layering as needed. Cover and let rise in a warm place for 30 minutes or until it doubles in size. Bake at 350o for 15 minutes. Cover with foil; bake 5-10 minutes longer until golden brown. Serving warm is best.
Mix all together until just moistened; spoon into well-greased muffin cups.
Baked French Breakfast Doughnuts Heidi Boettcher
5 tbsp. butter Combine: ½ cup sugar 1 tbsp. biscuit mix 1 egg, beaten 2 tbsp. sugar ½ cup milk ¼ tsp. cinnamon 2½ tsp. baking powder 2 tsp. butter ¼ tsp. salt Mix and sprinkle over muffins. Bake at 400o for 15 minutes. Serves 12. ½ tsp. nutmeg 1½ cups flour
Pull-Apart Bacon Bread Barbara Finke
12 strips cooked and diced bacon 1 loaf (1 pound) frozen bread dough, thawed 2 tbsp. olive or vegetable oil, divided 2 cups shredded Mozzarella cheese 1 - 1 oz. envelope Ranch salad dressing mix
Sift dry ingredients. Cream butter, sugar and egg. To creamed mixture, add alternately dry ingredients and milk (starting and ending with flour mixture). Fill well-greased muffin tins half full. Bake at 350o for 20-25 minutes. Remove from tins. Dip in melted butter; roll in mixture of ½ cup sugar and ½ tsp. cinnamon. Makes 15 muffins.
Salads/Soups/Sides Apples & Snicker Salad
Aunt Rose’s Mosaic Mold
2 - 4 oz. pkgs. instant vanilla pudding 3 cups milk (a little less milk makes it thicker) 1 - 12 oz. carton whipped topping 1½ cups miniature marshmallows 3-4 Granny Smith apples, cut into bite-sized pieces 5 or 6 - 2 oz. Snicker candy bars, cut into bite-sized pieces
1 - 3 oz. pkg. lime gelatin 1 - 3 oz. pkg. cherry gelatin 4 cups boiling water 1 cup cold water ½ cup sugar 1 cup pineapple juice Combine pudding and milk in a bowl and mix well. Let stand until 2 envelopes whipped topping mix thickened. Fold in whipped topping and apples. Fold in candy bars just 1 - 8 oz. pkg. lemon gelatin before serving. Calories and fat can be lowered by using sugar-free and Prepare the lime and cherry gelatins separately, using 1 cup of boiling fat-free pudding, skim milk and light whipped topping. Serves 10. water and ½ cup cold water for each. Pour each flavor into separate 8” square pan and chill overnight or until firm.
Cauliflower/Broccoli Salad Brenda Klitzke
4-5 lbs. cauliflower/broccoli florets 1 lb. bacon, cooked and crumbled 1 red onion, diced Optional: Cashews or sunflower seeds Mix together. Dressing: 1 cup mayonnaise ½ cup sugar 3 tbsp. cider vinegar Mix together and pour over salad ingredients. Refrigerate overnight before serving.
Combine the lemon gelatin and remaining 2 cups boiling water; stir until gelatin is dissolved. Stir in pineapple juice. Chill until slightly thickened. Cut the firm lime and cherry gelatins into ½-inch cubes. Then, prepare the whipped topping mix as directed on the package. Blend with lemon gelatin. Fold in lime and cherry gelatin cubes. Pour into a Bundt pan and chill until set. Unmold and serve.
20 • Unified Newspaper Group • Making Spirits Bright • November 8, 2018
Brunch Fruit Salad Barbara Finke
1 - 20 oz. can pineapple chunks 2 large bananas, sliced 1 cup grapes, sliced 1 small can Mandarin oranges, drained 1 Golden Delicious apple, cut in pieces 1 red apple, cut in pieces ½ cup sugar 2 tbsp. cornstarch 1 ⁄3 cup orange juice 1 tbsp. lemon juice
Donna’s Cabbage, Corn & Crunchy Noodle Salad Ellie Tone
5 cups shredded white & red cabbage 6 green onions, diced 1½ cups frozen green peas 1 - 11 oz. can of corn, drained
Dressing: 1 pkg. chicken flavored ramen noodles ¼ cup cider vinegar ¼ cup canola oil or olive oil 3 tbsp. sugar or Splenda ¼ tsp. pepper Drain pineapple and keep juice; set aside. Combine pineapple chunks, ½ cup roasted peanuts bananas, grapes, oranges and apples in a large bowl. Mix well. In a large bowl, combine cabbage, onions, peas and corn. Open ramen In a saucepan, combine sugar and cornstarch. Add orange and lemon noodle package and set aside noodles. Combine seasoning packet juice and mix well, stirring until smooth. Bring to a boil and cook powder with vinegar, oil, sugar and pepper in small jar. Shake to mix. for 2 minutes. Cool and pour over fruit mixture. Mix well, cover and Combine with cabbage mixture. Cover and refrigerate. When ready to refrigerate overnight or for at least 5 hours. serve, add reserved noodles and peanuts. Stir until well blended.
Green Beans with Cherry Tomatoes
2 boxes Jiffy corn muffin mix 2 cups sour cream 1 can cream style corn 1 can whole corn plus the juice 2 eggs 1 cup melted margarine (or less)
1½ lbs. green beans, trimmed and cut into 2” pieces 1½ cups water ¼ cup butter 1 tbsp. sugar 3 ⁄4 tsp. garlic salt ¼ tsp. pepper Mix all ingredients together and place in a well-greased large baking 2 tbsp. chopped fresh basil dish or pan. Bake at 350o until brown and well done. It may take 45 2 cups cherry tomatoes, halved minutes, but check to see if it is set or firm in 30 minutes. Put beans and water in large saucepan, cover and bring to a boil. Turn heat to low and simmer until tender, about 10 minutes. Drain off water and set aside.
Cranberry Citrus Mold Sally Boehm
½ cup sugar 1 - 3 oz. pkg. cherry flavored gelatin 1 - 3 oz. pkg. lemon flavored gelatin 2½ cups boiling water 1 - 8¼ oz. can crushed pineapple, undrained 1 tbsp. lemon juice 1 small whole orange, unpeeled, quartered and seeded 2 cups fresh or frozen cranberries
Melt butter in a skillet over medium heat. Stir in sugar, garlic salt, pepper and basil. Add tomatoes and cook, stirring gently just until soft. Pour tomato mixture over green beans and toss gently. Serves 6.
Hash Brown Casserole Vicky Conlin
1 - 32 oz. pkg. frozen hash browns 1 can of cream of celery soup 1 can of cream of potato soup ½ pint sour cream Dissolve sugar and gelatins in boiling water. Add pineapple and lemon 1 cup shredded Cheddar cheese juice; chill until partially set (the consistency of unbeaten egg whites). 1 diced onion (optional) With food grinder or steel blade of food processor, coarsely grind Salt and pepper orange (including peel) and cranberries. Fold cranberry mixture into Mix all above ingredients together in a 9x13 pan. Bake at 350o for 1½ gelatin. Pour into a 7-cup mold and chill until set. hours if potatoes are thawed or 2 hours if potatoes are frozen.
Lettuce & Cauliflower Salad Barbara Finke
1 head of lettuce, torn in bite-size pieces 1 head of cauliflower, cleaned and cut into bite-sized pieces 1 medium onion, sliced and cut 1 lb. bacon, fried, drained and broken into pieces 1 pint Miracle Whip ½ cup parmesan cheese ¼ cup sugar
Parmesan Potato Slices Vicki Lanzendorf
4 potatoes, scrubbed clean, unpeeled 5-6 tbsp. butter or margarine, melted 1 tbsp. minced onion 1 tsp. paprika 1 tsp. garlic powder Parmesan cheese
Slice potatoes into 1⁄8 inch slices and lie on ungreased cookie sheet. Mix Mix lettuce, cauliflower, bacon and onion; mix well, cover and butter, onion, paprika and garlic powder and brush over potatoes. Turn refrigerate for at least 3 hours. slices and brush other side. Sprinkle generously with parmesan cheese. Mix mayonnaise, parmesan cheese and sugar; mix well. Pour over Bake at 400o for 20-30 minutes, until potatoes are browned. lettuce mixture when ready to eat. This makes a very large salad.
November 8, 2018 • Making Spirits Bright • Unified Newspaper Group • 21
Island-Style Rice and Beans
2 tsp. olive oil 1 small onion, chopped (about 3⁄4 cup) 1 small green pepper, chopped (about 3⁄4 cup) 2 cloves garlic, minced 1 cup long grain white rice 1 tsp. ground cumin 2 cups cooked black beans or 1 can 1 - 16 oz. can whole tomatoes, undrained 3 ⁄4 cup water ¼ tsp. hot pepper sauce
7 cups cucumber, peeled and sliced Green pepper, sliced 1 cup onion, sliced 2 tbsp. salt Let soak for 2 hours. Drain and add the following brine: 2 cups sugar 1 cup vinegar (I use white) 1 tsp. salt
Can be eaten right away or will keep very well in the refrigerator. Preheat oven to 350o. In a large non-stick skillet, heat oil over medium Strawberry Salad heat. Add onion, green pepper and garlic; sauté until golden, about 10 Kristie Graf minutes. Add rice and cumin. Cook, stirring, for 1 minute. Stir in beans, tomatoes with liquid, water and hot pepper sauce. Break up tomatoes 2 cups crushed pretzels 3 tbsp. sugar with a spoon. Increase heat to high and bring to a boil. 3 ⁄4 cup melted butter Transfer rice mixture to a large baking dish. Cover and bake until liquid is absorbed and rice is tender, about 25 minutes. Remove dish from Mix together and press into 9x13-inch pan. Bake for 8 minutes at 400o. oven and serve. 1 - 8 oz. cool whip 1 - 8 oz. cream cheese Onion Souffles in Onion Cups 1 cup sugar Ellie Tone
4 large (about 10 oz. each) onions 2 tbsp. balsamic or red wine vinegar 2 tsp. sugar 2 tbsp. butter 2 tbsp. flour 3 ⁄4 cup milk ½ cup grated parmesan cheese 2 large eggs, separated Salt and pepper
Mix together; put in cool crust.
Halve onions horizontally, then trim rounded ends to sit flat. Place onions cut side up in a 9x13-inch pan. Spoon vinegar evenly over cut surfaces; sprinkle with sugar. Cover with foil and bake in a 350o oven until very tender when pierced, about 1 hour. Let stand in pan until cooled enough to handle.
1 - 6 oz. pkg. strawberry gelatin 2 cups boiling water 1 or 2 pkgs. frozen strawberries 1 can crushed pineapple 2 bananas, sliced 1 cup sour cream
Pull centers from onions, leaving a 1⁄8 inch shell (it’s all right if there is a hole in the bottom). Finely chop centers. In a 3-4 quart pan, melt butter over medium-high heat. Add chopped onion; stir often until very limp, about 10 minutes. Add flour and stir for 1 minute. Add milk, stirring until sauce boils rapidly. Remove from heat; mix in cheese, then egg yolks. In a large bowl, whip egg whites with a mixer until they hold firm, moist peaks. Stir about ¼ of whites into sauce, then fold all of sauce into whites.
2 - 16 oz. pkgs. whole frozen strawberries 2 cups boiling water 1 large box strawberry gelatin Mix together put on top of crust. Place in refrifgerator for 30 minutes before serving.
Strawberry Sour Cream Salad Ellen Bratz
Dissolve gelatin in water; add strawberries, bananas and pineapple. Pour half of the mixture into a 9x13-inch pan. Chill until firm. Spoon sour cream over top; spread evenly and cover with remaining gelatin mixture. Chill and serve.
Waldorf Salad Elaine Aaberg
Gently pile soufflé mixture into onion shells. Bake, uncovered, in a 375o ½ cup seedless raisins oven until souffles’ are well browned and puffed, about 35 minutes. 2 cups diced apple Season with salt and pepper. Serves 4. 1 cup sliced celery ½ cup chopped walnuts Red Raspberry Salad ½ cup salad dressing or mayonnaise Arlene Spink 1 tbsp. lemon juice 1 - 3 oz. pkg. lemon gelatin Plump the raisins in hot water; drain. Mix with apple, celery and nuts. 1 - 3 oz. pkg. raspberry gelatin Blend salad dressing and lemon juice; mix lightly with raisin and apple 1½ cups hot water mixture. Serve in lettuce cups. 1 small pkg. frozen red raspberries, thawed 1 pkg. frozen cranberry-orange relish, thawed 1 cup lemon-lime soda Dissolve gelatin in hot water. Add frozen raspberries, then frozen cranberry relish. Add soda, put in mold or serving dish and chill until set.
22 • Unified Newspaper Group • Making Spirits Bright • November 8, 2018
Swiss Veal Balls Mary Lou Kollath
Mix 2½ pounds of ground veal and ½ pound of ground lean pork beat 4 eggs slightly in separate bowl, and add 1 cup evaporated milk. Add to meat mixture. Add: 6 slices crumbled toast 1 small onion, chopped ½ tsp. nutmeg 1 tsp. salt Shape into 1½ inch balls. Roll in flour and brown in fat, in skillet. Place in a baking dish. Mix 1 can cream of celery soup and ½ soup can of water and pour over meatballs. Cover and bake 1 hour at 325o. Serves 10
Grace’s Ham Chowder Mary Lou Kollath
4 large potatoes, diced 2 tbsp. butter 2 cups water ½ large onion, chopped 1 tsp salt 1 ⁄8 tsp. pepper
Crispy Fried Chicken Ellen Bratz
4 cups flour 2 tbsp. garlic salt 1 tbsp. paprika 3 tsp. pepper, divided 2½ tsp. poultry seasoning 2 large eggs 1½ cups water 1 tsp. salt 2 cut-up chickens (3½ -4 lbs. each) oil for frying In a large plastic bag, mix 2¾ cups flour, garlic salt, paprika, 2½ teaspoon pepper and poultry seasoning. Beat eggs and water, add salt and remaining flour and pepper. Dip chicken in egg mixture, then coat in flour mixture in bag. Fry in oil, 5-6 minutes on each side.
Beef Burgundy Vicky Conlin
3 lbs. stew meat ½ cup cooking sherry 1 pkg. onion soup mix Melt butter, cook onion till tender. Add the potatoes, 2 cups water and 1 can mushroom pieces all the seasonings. Cover and simmer till potatoes are done. Preheat oven to 325o. Place meat in 9x13-inch ungreased pan. Mix Make a paste of 3 tablespoons of the flour and 1⁄3 cup of the water. Add cooking sherry, onion soup mix and mushroom pieces together. Pour to first cooked mix and add 2 cups milk. over the meat. Cover pan with foil and bake for 3 hours. (No need to Last of all, add: 1 can creamed corn and 2 cups diced precooked ham look at it during baking time.) Serve over hot noodles or hot rice. cook in slow cooker for at least 2 hours.
Peachy Chicken Kristie Graf
4 boneless skinless chicken (breast halves) 1 tbsp. olive oil ½ large pkg. frozen broccoli, cooked 1 tbsp. butter 3 cups cooked chicken or turkey 1 can (15¼) sliced peaches, undrained 1 can evaporated milk ½ cup brown sugar 3 cups prepared stuffing (according to box directions) ½ cup orange juice 2 cups shredded cheddar cheese 1 envelope onion soup mix Line a greased casserole dish with cooked broccoli. Top with cooked Hot cooked rice chicken. Mix soup with milk and pour over chicken. Spread stuffing In a skillet over medium heat brown chicken in oil and butter. Remove over all this and top with 2 cups shredded cheese. Bake at 350o for one and keep warm. Add peaches with juice, brown sugar, orange juice and hour. This makes a large casserole. soup mix to skillet. Stir until combined. Bring to boil and cook and stir for 2 minutes, stir constantly. Reduce the heat, return chicken to pan. Genevieve’s Layered Hot Dish Simmer, uncovered for 15-20 minutess Serve over rice. Mary Lou Kollath
Mary Lou Kollath
Mix 1-pound uncooked hamburger, 1 small onion, salt and pepper. Press lightly in 9x13-inch pan. Place 1-pound of a cubed loaf of bread on top of first layer. Heat 2 cans cream of chicken soup, 1 can cream of celery soup plus 2⁄3 soup can of milk, ¼ cup butter, and 1 teaspoon sage. Pour over the bread crumbs. Bake one hour at 350o.
Salmon Patties Kristie Graf
1 - 15 oz. can salmon, not drained 4 tbsp. onion chopped 2 eggs Salt and pepper Mix all ingredients together. Shape into ½-inch thick patties. Fry in hot grease.
No-Peek Casserole Deb Pollock
3 lbs. stew meat 1 can cream of mushroom soup ½ cup ginger ale 1 pkg. dry onion soup mix 1 - 4 oz. can of mushrooms, drained Preheat oven to 300o. Combine all ingredients. Do not cookn meat and do no dilute soup. Mix together well. It will be lumpy before it’s cooked. Pour into a casserole dish and cover with foil. Bake for 3 hours. Don’t peek at the casserole while cooking. Serve over pasta or mashed potatoes.
November 8, 2018 • Making Spirits Bright • Unified Newspaper Group • 23
Slow Cooker Rustic Polenta Ellie Tone
3 tbsp. olive oil 7 cups boiling water 2 cups coarse ground corn meal 2 cloves garlic, peeled 1 small onion, minced 4 links sweet Italian sausage, cut into bite-size pieces 2 can chick peas (garbanzo beans), drained and rinsed 2 tsp. salt 1 tsp. fresh ground pepper Use 1 tbsp. olive oil to grease sides of slow cooker. Add water. Add all remaining ingredients. Stir. Cook on low for 6 to 8 hours. Serves 6.
Corn Bread Casserole Doris Daniels
1½ lbs. ground beef 1 onion 1 can tomato soup 2 cups water 1 can cream style corn 2 tsp. chili powder Salt and pepper ½ cup green pepper, chopped Simmer together for 25-30 minutes. Grease casserole dish. Topping: 3 ⁄4 cup cornmeal ½ cup milk 1 tbsp. sugar 1 tbsp. flour ½ tsp. baking powder 1 tbsp. oil 1 egg
Cranberry Pork Roast Carol L’Herault
5 lb. lean pork butt 3 ⁄4 cup water ½ tsp. salt ½ tsp. pepper (you can use less) 1½ cups whole cranberry sauce Place meat in a kettle just large enough to hold it. Add water and cook slowly until water has evaporated. Brown meat with the fat remaining in the pan. Pour off fat and add salt and pepper. Add cranberry sauce, cover and simmer 3 to 3½ hours or until meat is tender. If meat appears to be drying out, add a little water if necessary, ¼ cup at a time. Serves 6. (Can also be made in a crock pot.)
Twice-Baked Potato Casserole Barbara Finke
6 medium potatoes, unpeeled, baked ¼ tsp. salt ¼ tsp. pepper 1 lb. bacon, sliced, cooked and crumbled 3 cups sour cream 2 cups shredded mozzarella cheese 2 cups shredded cheddar cheese 2 green onions, chopped Cut baked potatoes into 1-inch cubes. Place half in a greased 9x13inch baking dish. Sprinkle with half of the salt, pepper and bacon. Top with half of the sour cream and cheeses. Repeat the layers and bake, uncovered, at 350o for 30 minutes or until the cheese has melted. Sprinkle with the onions.
Crockpot Beef & Noodles
Chuck roast 2 cans cream of mushroom soup 4 cans double strength beef broth Mix well, pour over ground beef mixture in casserole and bake 30-40 1 pkg. Lipton dry onion soup mix minutes at 350o. 1 lb. dry wide egg noodles
Gathering Stew Doris Daniels
2 lbs. boneless beef chuck roast 4 medium potatoes, cut into 1-inch pieces (1¼ lbs.) 3 medium onions, cut into wedges 3 medium carrots, bias-cut into ½-inch slices 8 fresh mushrooms, halved 1 - 16 oz. pkg. frozen whole kernel corn 1 bay leaf 1 - 103⁄4 oz. can tomato soup 1 cup water or dry red wine ¼ cup all-purpose flour 2 tsp. instant beef bouillon granules 2 tsp. dried Italian seasoning, crushed 1 tsp. ground black pepper
Put roast, mushroom soup, 1 can broth and dry onion soup mix in crockpot. Cook on low 10-12 hours. Shred meat when done. Add cooked, drained noodles to meat in crockpot. Cook on low until heated through. Add additional broth as needed.
Man’s Steak Casserole Barbara Finke
1½ lbs. round or sirloin steak, cut into bite-sized pieces 2 cups wide noodles 1½ cups shredded cheddar cheese ¼ cup chopped black olives ½ cup chopped onion 1 can cream of mushroom soup with 1 can of milk 2 cups chopped carrots 1 tbsp. pimentos, optional 1 small can sliced mushrooms
Trim any fat from the boneless beef chuck roast. Cut meat into 1-inch cubes. In a 6-quart Dutch oven, place meat, potatoes, onions, carrots, Brown meat until done and tender. Cook noodles and carrots until done. Mix all ingredients together and pour into a large greased casserole dish. mushrooms, corn and bay leaf. Sprinkle top with buttered breadcrumbs. Bake at 350o for 45 minutes In a medium bowl, whisk together the tomato soup, water or wine, flour, to 1 hour. bouillon granules. Italian seasoning and pepper. Pour the soup mixture over meat and vegetables; stir. Bake the mixture, covered, at 300o for about 3 hours, or until meat and vegetables are tender. Remove bay leaf. Serves 8.
24 • Unified Newspaper Group • Making Spirits Bright • November 8, 2018
Snappy Turtle Cookies
Mary Lou Kollath
½ cup packed brown sugar ½ cup margarine or butter, softened ¼ tsp vanilla 1 egg, whole, and 1 egg, separated 1½ cups flour ¼ tsp baking soda ¼ tsp salt Cover and place in refrigerator for about 1 hour for easier handling.
Mary Lou Kollath
Bake crust 10 min before putting topping on! Crust: 2 cups flour 2 cups quick cooking oatmeal 1½ cups brown sugar 1 tsp. baking soda ½ tsp. salt 1¼ cups margarine or butter, softened-reserve half of this crumb mixture, for the top of the bars, when baking second time
Bake at 350o on greased cookie sheets. Arrange pecan halves (1-2 cups) In separate bowl, mix: in groups of 3 or 5, to resemble head and legs of turtle. In small bowl, 1 jar (12.5 oz) caramel ice cream topping beat 1 egg white. Dip dough that’s been shaped in balls into egg white Combine well for topping before baking second time: and press lightly onto pecans. Bake at 350o for 10-12 minutes. 3 tbsp flour Frosting ½ cup chopped nuts Put into saucepan: 1 (6 oz) pkg chocolate chips 1 ⁄3 cup chocolate chips Bake crust for 10 minutes, at 350o. Remove from oven and sprinkle with 3 tbsp. milk the chocolate chips and nuts. Drizzle evenly with the caramel mixture, 1 tbsp. butter and sprinkle with reserved crumb mixture. 1 cup powdered sugar Bake at 350o for an additional 18-22 minutes. Cool completely and Cook over low heat stirring constantly until all is smooth and chips are refrigerate 1-2 hours before cutting into bars. melted. Frost cooled cookies and store in airtight container.
Eleanor’s Apple Kuchen Mary Lou Kollath
1 cup butter 1 cup sugar 4 eggs
Peg’s Apricot Nut Drop Cookies Mary Lou Kollath
¾ cup butter flavored shortening Mix with: 1¼ cups packed brown sugar, 1 egg, 2 tbsp. milk and 1 tsp. vanilla
Cream together and add: 2 cups flour 1 tsp baking powder and salt 1 tsp vanilla Spread in 9x13-inch pan.
Combine dry ingredients: 1¾ cups flour 1 tsp baking powder ¾ tsp baking soda ½ tsp salt.
Gradually add to the creamed mix. Slice 8 apples on top of dough, mix together 1 cup butter, 1 cup flour, ½ Stir in: tsp cinnamon and 1½ cups sugar and sprinkle over apples. Bake at 350o 1½ cups dried chopped apricots for about 45-50 minutes. 1 cup chopped pecans
Candied & Spiced Pecans Marianne Avery
¼ cup light corn syrup 2 lbs. sugar 2 tsp. ground cinnamon 3 lbs. pecan halves Combine syrup, sugar and 1 cup water in a large saucepan. Stir the mixture until the sugar is completely moist. Place saucepan over medium heat and cook until the mixture reaches 242o (firm ball stage). Immediately remove from heat and add cinnamon. Stir with a wooden spoon until the syrup settles or stops boiling.
Drop by rounded tablespoononto ungreased baking sheets. Bake at 350o for 6-10 minutes. Cool for 2 minutes before removing to wire cooling racks. Makes 3 dozen.
Fruit Canapes Jean Zarth
1½ oz. cream cheese Peeled apples, sliced thinly Lemon juice Cinnamon and sugar Finely chopped walnuts Crackers (Town House brand)
Stir the pecans into the syrup until completely coated and they separate from one another and the sugar crystalizes. Pour on to a cookie sheet Soften cream cheese. Put apple slices in lemon juice to avoid discoloring. Put ½ tsp. cream cheese on cracker; top with a slice of apple. Sprinkle and cool. Store in an air tight container. with cinnamon and sugar and then walnuts. You may use drained pineapple chunks or other fruit. Assemble just before serving.
November 8, 2018 • Making Spirits Bright • Unified Newspaper Group • 25
Lemon Tarts Audre Kurowski
2 large lemons 2 cups sugar Pie dough All-purpose flour for work surface 4 large eggs, lightly beaten Cut lemons crosswise into paper-thin rounds, discard ends and seeds. Place lemon slices in a medium non-metal bowl and add sugar. Toss to coat. Cover with plastic wrap and let stand at room temperature overnight. Roll out dough on a lightly floured surface to 1⁄8-inch thickness. Cut dough into seven 6-inch rounds. Place rounds into cupcake tin. Flute edges of dough. Freeze 30 minutes or overnight. Preheat oven to 450o with rack in lower third of oven. Add eggs to lemon mixture and stir to combine. Pour through a fine sieve into a medium bowl. Divide liquid between tart shells, then top with the lemon slices, arranging decoratively. Bake tarts for 15 minutes. Reduce heat to 350o and bake until filling is set, about 15 minutes. Let cool on wire rack for 10 minutes. Remove tarts from tins and cool completely.
Bob’s “Vanishing” Raisin Oatmeal Cookies Mary Lou Kollath
1 cup butter, softened 1 cup firmly packed brown sugar ½ cup sugar 2 eggs 1 tsp. vanilla 1½ cups flour 1 tsp. baking soda 1 tsp. cinnamon ½ tsp. salt 3 cups oat, uncooked (quick kind) 2 cups raisins 1 cup chopped pecans or hickory nuts
Turtle Cake Doris Daniels
1 box Swiss German chocolate cake mix 3 ⁄4 cup margarine 2 ⁄3 cup evaporated milk Mix cake mix according to package directions. Add 3⁄4 cup margarine and 2⁄3 cup evaporated milk. Pour half of batter in a 9x13-inch baking dish. Bake at 350o for 15 minutes. Topping: 1 - 14 oz. pkg. of caramels 1 - 6 oz. pkg. of chocolate chips 1 cup pecans 1 ⁄3 cup evaporated milk Melt caramels and evaporated milk while cake is baking. Remove cake from oven, pour caramel mixture over cake. Sprinkle pecans and chocolate chips on top and pour remainder of the cake batter over the top. Return cake to oven for 20 minutes or until done. Let stand overnight before serving.
Norwegian Almond Bars J.P. Lien
2 cups sifted flour 2 tsp. baking powder 1 cup butter ½ cup sugar 1 egg 1¼ cup unblanched almonds, chopped fine 2 cups sifted powdered sugar 3 tbsp. sherry or orange juice 1 egg white, beaten Sift flour and baking powder into a bowl. Cut in butter. Add sugar and egg. Chill dough. Roll half of dough to fit bottom of a 9x12-inch baking pan. Mix almonds, sugar, sherry and egg white and spread over dough in pan. Roll rest of dough to fit on top. Bake at 375o for 30-35 minutes, until lightly browned. Cool and cut into bars. Makes 4 dozen.
Heat oven to 350o. Cream butter and sugars. Add eggs and vanilla. In Italian Sprinkle Cookies another bowl, mix together dry ingredients and add to wet mixture. Add Deb Pollock oats, raisins and nuts, stir until just combined. Drop by tablespoonsful 6 eggs onto ungreased cookie sheet. Bake about 10-12 minutes. Cool for one 5 cups all-purpose flower minute, then remove from cookie sheet. Bake for 10-12 minutes. Cool 2 cups powdered sugar for 1 minute, then remove from cookie sheet. 2 tbsp. + 1½ tsp. baking powder 1 cup vegetable oil Chocolate Eclair Dessert 1 tbsp. almond extract Brenda Klitzke 1½ tsp. lemon extract Base: Glaze: 1 cup water ½ cup warm milk ½ cup butter 1 tsp. almond extract 1 cup flour 1 tsp. vanilla extract 4 eggs 33⁄4 cups powdered sugar Boil water; add butter and boil until butter has melted. Remove from heat. Quickly add flour, mixing with a fork or wire whisk. Add 1 egg Colored sprinkles at a time, mix in completely with each addition. Grease jelly roll pan or 9x13-inch pan; spread base in pan. Bake at 400o for 30 minutes. Cool. Filling: 1 - 8 oz. pkg. cream cheese 1 - 6 oz. pkg. instant vanilla pudding 2½ cups milk 1 - 8 oz. carton Cool Whip Hershey’s Chocolate Syrup Soften cream cheese; mix filling ingredients with beater until thickened and smooth. Spread on base. Spread with Cool Whip and drizzle with Hershey’s Syrup.
In a mixing bowl, beat eggs until light and foamy, about 5 minutes. Set aside. In another mixing bowl, combine flour, sugar and baking powder; stir in oil and extracts. Gradually add eggs; dough will be stiff. Roll into 1-inch balls. Place on ungreased baking sheets and bake at 350o for 12 minutes or until edges begin to turn brown. For glaze, combine milk and extracts in a large bowl. Add powdered sugar and whisk until the glaze is smooth. As soon as the cookies are removed from the oven, quickly immerse 2 or 3 at a time into the glaze. Remove with a slotted spoon and place cookies on a wire rack to drain. Quickly top with colored sprinkles. Let dry 24 hours before storing them in an airtight container.
26 • Unified Newspaper Group • Making Spirits Bright • November 8, 2018
Taffy Pull for Kids
1½ cups molasses 3 ⁄4 cup sugar 2 tbsp. butter 2 tsp. cider vinegar 1 tsp. lemon extract Combine the molasses, sugar, butter and vinegar in a 1½ quart saucepan. Bring to a boil, slowly stirring constantly. Boil 25-30 minutes, stirring constantly toward the end of cooking to 260o, until a small quantity dropped in cold water forms a hard ball. Remove from heat; add lemon extract. Pour candy on aluminum foil or buttered platter. Let cool until you can dent it with your finger. Grease hands with butter, separate taffy into lumps for each child. Then pull and stretch it. Then squeeze it back into a lump. Continue pulling and squeezing until it turns from brown to golden yellow. Roll it into long strips, cut into 1-inch pieces with scissors. Makes 1 pound.
Santa’s Snickers Surprises Carol Clark
2 sticks butter, softened 1 cup creamy peanut butter 1 cup light brown sugar 1 cup sugar 2 eggs 1 tsp. vanilla 3½ cups flour 1 tsp. baking soda ½ tsp. salt 1 - 13 oz. pkg. Snickers brand miniatures 1 - 11 oz. pkg. Dove brand milk or dark chocolates Cream butter, peanut butter and sugar using a mixer on medium to low speed until light and fluffy. Slowly add eggs and vanilla until thoroughly combined. Then mix in flour, salt and baking soda. Cover and chill for 2-3 hours. Unwrap Snickers. Remove dough from refrigerator. Divide into 1-tablespoon pieces and flatten. Place a Snickers miniature in the center of each piece of dough and form the dough into a ball around the candy. Place on a greased cookie sheet and bake at 325o for 10-12 minutes. Let cookies cool on baking rack or waxed paper. If desired, drizzle melted Dove milk or dark chocolate over the top of each cookie. Makes about 2 dozen cookies.
Almond Bark Cookies Ellen Bratz
1 cup peanut butter 1 - 7-oz. jar marshmallow creme 1 cup Rice Krispies cereal Melted white or dark chocolate bark for dipping
Crust: 1½ cups Oreo cookie crumbs (about 23 Oreo cookies, finely chopped) 2 tbsp. melted butter Mix melted butter with cookie crumbs and press into a 9-inch spring form pan covering the bottom and 1½ inches up the sides. Set aside. Filling: 1½ lb. cream cheese, softened 1 cup sugar 5 large eggs ¼ tsp. salt 2 tsp. vanilla ¼ cup flour 2 tsp. vanilla ¼ cup flour 8 oz. sour cream 5 Oreo cookies (coarsely chopped for the batter) 10 coarsely chopped Oreo cookies (for the top) Beat cream cheese until light and fluffy. Keep mixer on a low setting during the mixing and beating process. Add sugar gradually and continue beating cream cheese until mixed through. Add eggs, one at a time and continue to beat until blended. Measure the vanilla, salt and flour, pour into cream cheese and egg mixture and beat until smooth. Add the sour cream and beat well. Turn off mixer and stir in the 5 coarsely chopped Oreo cookies with a spoon. Pour cream cheese mixture into the spring pan and place the 10 coarsely chopped Oreo cookies on top of the cream cheese mixture. Place pan on the top rack and in the middle of a preheated oven at 325o and bake for 1 hour and 15 minutes. When time is up, prop the oven door open and let the cheesecake stay in the oven for 1 hour. Remove from oven and let cool enough to place in the refrigerator for 24 hours.
Black-Bottom Banana Bars Barbara Finke
½ cup butter or margarine, softened 1 cup sugar 1 egg 1 tsp. vanilla extract 1½ cups ripe bananas, mashed 1½ cups flour 1 tsp. baking powder 1 tsp. baking soda ½ tsp. salt ¼ cup cocoa
In a mixing bowl, cream butter and sugar. Add egg and vanilla; beat Mix first 3 ingredients together; form into balls. Chill. Dip into melted until thoroughly combined. Blend in bananas. Combine the flour, white or dark chocolate. Place on waxed paper and let chocolate harden. baking soda, baking powder and salt; blend well and add to the creamed mixture.
Apple Turnovers Mary Lou Kollath
1½ cups flour ½ tsp. salt ½ cup shortening ½ cup water 6 MacIntosh apples, thinly sliced Cinnamon and sugar Combine first 4 ingredients to form dough. Divide dough into 6 balls. Roll each ball thin. Place apple slices, cinnamon and sugar on ½ of circle of dough. Fold over, leaving enough dough to fold up and over the edge, to seal. Bake in 400o oven for 45-60 minutes, until light brown.
Divide half the batter and add cocoa to one half; pour on the bottom of a greased 9x13-inch pan. Spoon remaining batter over chocolate base and swirl with a knife. Bake at 350o for 25 minutes or until the bars test done. Cool and cut. Makes 2½ to 3 dozen bars.
November 8, 2018 • Making Spirits Bright • Unified Newspaper Group • 27
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28 • Unified Newspaper Group • Making Spirits Bright • November 8, 2018
CREME BRÛLÉE SUGAR COOKIES FOR THE COOKIES 3/4 c. unsalted butter, softened 1/2 c. light brown sugar, lightly packed 1/2 c. sugar 1 large egg 1 tbsp. pure vanilla extract 2 c. all-purpose flour 2 tsp. cornstarch 1 tsp. baking soda 1/4 tsp. kosher salt
FOR THE FROSTING 8 oz. cream cheese, softened 1 1/4 c. powdered sugar 1 tsp. pure vanilla extract 1/4 c. sugar
Preheat oven to 350° and line two cookie sheets with parchment. Cream butter and sugars until light and fluffy, 3 to 4 minutes. Mix in egg and vanilla.
In another bowl, whisk together flour, cornstarch, baking soda and salt, then add mixture to wet ingredients and mix until smooth. Dough will be thick.
Place tablespoon balls of dough onto parchment-lined cookie sheets. Bake until edges are starting to brown, 7 to 8 minutes.
Remove from oven and let cool 2 to 3 minutes, then transfer to a cooling rack to cool completely.
Make frosting: Beat cream cheese until smooth. Add powdered sugar and vanilla and mix until smooth.
Put sugar into a small bowl. Spread some frosting onto tops of each cookie, then press into granulated sugar, coating frosting with sugar.
Just before serving, use a kitchen torch to caramelize sugar on top, then set aside to cool. If you don’t have a kitchen torch, heat broiler and broil cookies until sugar caramelizes, 1 to 2 minutes (watch carefully!). Store cookies in the fridge for up to 4 days.
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2018 Making Spirits Bright