BCT-12-13-2014

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e d a m e m o H y a d i l o H Enjoy The Holidays With Recipes For Beverages, Appetizers, Entrees, Desserts, and More! , 2013

ember 14 c e D , y a d r u t a S nt of the day Suppleme li o H l a ci e p S A

2 2 • A Homemade Holiday • Saturday, December 14, 2013

Cut-Out Sugar Cookies 6 cups flour 4 teaspoons baking powder 2 scant teaspoons baking soda 1/2 teaspoon nutmeg 2 cups white Crisco shortening 4 eggs, beaten 2 teaspoons vanilla extract 2 teaspoons almond extract 2 cups sugar 1/2 cup milk Sift flour, baking powder, baking soda and nutmeg together. Cut in shortening; set aside. Beat eggs, vanilla extract, almond extract, sugar and milk together; add to creamed mixture and mix well. The dough will be sticky. Roll out on a floured surface and cut as you wish. Bake at 400° until barely brown, watch closely, about 6 to 7 minutes. Frost or use colored sugar.

Mary Lou Sturtewagen, Sheffield

Toffee Squares 1/2 pound butter or margarine 1 cup brown sugar 1 egg yolk (beaten) 2 cups sifted flour 1 teaspoon vanilla 1/4 teaspoon salt Spread dough in large greased cookie sheet; bake 350° for 15 to 20 minutes.

When baked, turn off heat. Take a giant bar of milk chocolate candy (large) and put on the warm dough (shred candy to melt faster). Place in oven for a few minutes or until chocolate can be spread.

Cut into squares while the dough is warm. Then decorate tops if you wish.

Bernie Skibinski, Princeton

Caramels 1 cup real butter 2 1/4 cups brown sugar Dash of salt 1 cup light corn syrup 1 can Eagle Brand Milk 1 teaspoon vanilla Melt butter in heavy saucepan. Add brown sugar and salt; stir until combined.

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

Liz Piacenti, Tiskilwa

Gift of the Maji Bread 1/2 cup butter 1 cup sugar 2 eggs 1 teaspoon vanilla 2 cups flour 1 teaspoon baking soda Pinch of salt 1 cup mashed ripe banana 1 11-ounce can mandarin oranges, drained 1 6-ounce package mini chocolate chips 2/3 cup chopped walnuts

1/2 cup chopped maraschino cherries 1/2 cup chopped dates 1 cup shredded coconut Cream together butter and sugar.

Add eggs and vanilla; beat until fluffy.

Sift together flour, baking soda and salt.

Add to creamed mixture, add bananas.

Stir in oranges, chocolate chips, coconut, nuts, cherries and dates. Pour into 2 greased loaf pans. Bake at 350° for 1 to 1 1/4 hours. I like to bake them in the smaller loaf pans and freeze some of them. They freeze very well. Wrap in saran wrap and foil.

Judy Dyke, Princeton

Christmas Bread 2 cups flour 4 teaspoons baking powder 3/4 cup sugar 1 cup candied fruit 2 eggs 1 cup milk 3 tablespoons butter Sift dry ingredients, add fruit and nuts. Beat eggs, add butter, sugar and milk. Beat well. Pour mixture into greased bread pan, let set 30 minutes before baking. Bake 1 hour at 375°.

Evelyn Fox, Princeton

Cherry Winks 2 1/4 cups flour 1 cup sugar 2 teaspoons baking powder 2 teaspoons salt 3/4 cup oleo 2 tablespoons milk 1 teaspoon vanilla 2 eggs 1 cup chopped pecans and walnuts 1 cup chopped dates 1/2 cup maraschino cherries, drained and chopped 1 cup crushed cornflakes 15 maraschino cherries, cut in fourths Preheat oven to 375°. In mixer bowl, combine flour, sugar, baking powder, salt, oleo and milk; add vanilla and eggs and blend well with mixer. Stir in nuts, dates and chopped cherries. Mix well. Drop by rounded teaspoon onto ungreased cookie sheet. Sprinkle with cornflakes and top with cherry fourth.

Coyla Harris, Princeton

Peanut Butter Banana Bread 1 cup peanut butter 1 cup sugar 4 eggs 1/2 cup sour cream 1 cup mashed bananas 2 cups flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda Using an electric mixer, cream peanut butter and sugar on medium speed. Add eggs, one at a time. Add sour cream and bananas. Add flour, salt, soda and baking powder. Pour into two loaf pans sprayed

Bureau County Journal • bcrnews.com with Pam. Bake at 350° for 45 minutes or until center tests done with toothpick.

Emma Toppert, Mineral

Easy Chocolate Biscotti 1 box Devil’s Food cake mix 1 cup all-purpose flour 1/2 cup melted butter 2 eggs 2 teaspoons almond extract 3/4 cup almonds or walnuts, optional Preheat oven to 350°. Line 2 cookie sheets with parchment paper. Combine cake mix, flour, butter, eggs and almond extract. Beat 2 minutes or until dough forms. Knead in almonds or walnuts if desired. Put dough onto 1 cookie sheet and divide into two portions. Form into 2 12-inch logs that are about 3 inches wide.

Bake for 35 minutes. Cool for 35 minutes. Use knife to cut logs crosswise in 1/2-inch thick slices. Transfer to second sheet. Bake 15 minutes and then reduce heat to 200° and bake for 30 minutes or until dry. They will harden as they dry.

I melt chocolate and white almond bark and drizzle or frost on top. Sprinkle with chopped walnuts or sprinkles.

Jo Ann Harrison, Spring Valley

and sugar until the sugar dissolves.

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

Philip Brankin, Princeton

Candy Apple Salad 1 20-ounce can crushed pineapple 2 red apples, washed and cut in 1/2inch pieces with peel on 1/2 cup sugar 3 tablespoons flour 2 egg yolks 1/2 cup pecans 2 Snickers bars cut in 1/4-inch squares Drain pineapple; save juice in medium pan. Add sugar and egg yolks; stir well and mix in flour until thick and cool. Stir in cut-up apples. Store in refrigerator.

Mix in pecans and Snickers last. This is very colorful for the holidays.

Mary Oloffson, Princeton

Cranberry Salad

Peppermint Ice Cream Cake

1 15-ounce bag cranberries 3/4 cup water 2 3-ounce boxes cherry Jell-O 2 cups sugar 1 cup celery, chopped 1 cup crushed pineapple, drained 1 cup chopped walnuts 1 jar marshmallow creme 1 8-ounce package Philadelphia cream cheese 1 8-ounce container Cool Whip Cook cranberries in water over medium heat for 15 minutes or until all pop open. Add dry Jell-O and sugar. Stir until blended. Cool. Add celery, pineapple and nuts. Let stand until firm. Mix remaining ingredients and spread on top of cranberry mixture. Chill. Serves 12 to 15. This salad keeps well until the holiday leftovers are gone!

Kathy Pratt, Neponset

4 cups crisp rice cereal 1 7-ounce milk chocolate candy bar 1/2 cup butter or margarine 1/2 gallon peppermint stick ice cream, softened 2 cups Cool Whip Peppermint candy canes or crushed peppermint candies Place cereal in a large bowl. Grate or shave 2 tablespoons of chocolate from candy bar; set aside. In a heavy saucepan, melt butter and remaining chocolate. Pour over cereal and stir to coat. Press into the bottom of a greased 10-inch springform pan. Freeze for 30 minutes. Spoon ice cream over crust.

Freeze for 15 minutes. Spread with Cool Whip; sprinkle with the shaved chocolate. Cover and freeze for several hours or overnight. Top with candy canes. Remove cake from freezer 5 to 10 minutes before serving. Remove sides of pan; cut with a sharp knife and serve immediately. Yield: 8-10 servings.

Pat Mink, Princeton

Cranberry Compote with Grand Marnier Liqueur 3/4 cup water 1/4 cup Grand Marnier 1 cup white sugar 1 12-ounce package fresh cranberries 1 orange, peeled and pureed, or 1 can mandarin oranges 1 apple, peeled, cored and diced 1 pear, peeled, cored and diced 1 cup chopped dried mixed fruit (such as cherries, cranberries, plums) 1/2 cup chopped walnuts 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg In a medium saucepan, boil water

Cold Dough Cookies 1 1 6 1 4

pound butter-flavored Crisco 12-ounce can evaporated milk cups flour small cake yeast egg yolks Mix Crisco, yeast and egg yolks together. Add milk and flour alternately and mix until dough forms. Can be refrigerated. Work with small portions of dough, roll out in sugar. Cut into 2-inch squares and fill with various fillings. Bake at 350° about 30 minutes.

Sarah Maxwell, Princeton

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Bread Pudding with Whiskey Sauce A New Orleans style bread pudding loaf French bread quart half and half eggs, beaten cups sugar tablespoon vanilla extract teaspoons ground cinnamon cup raisins (optional) tablespoons melted butter Preheat oven to 350°. Whisk the beaten eggs into the half and half. Tear bread into chunks and soak in the half and half/egg mixture. Crush with hands to make sure liquid has soaked through.

Add sugar, vanilla, cinnamon, raisins and stir well. Pour melted butter into a heavy 9-by-14-inch baking pan to coat the bottom and sides. Add bread mixture and bake until very firm, about 40 minutes. Cool pudding, cube it and put it into individual dessert dishes. When ready to serve add whiskey sauce and heat under broiler for a few minutes or just warm in microwave.

1 1 4 2 1 2 1 3

Whiskey Sauce cup sugar stick butter egg, beaten ounces Bourbon Whiskey or Southern Comfort or rum Cream sugar and butter and cook in a double boiler until very hot and well dissolved. Add well beaten egg very slowly and whip very fast so egg doesn’t curdle. Cool and add liquor. Serves 8.

Note: Use real butter, whiskey can be an option, but it is the holidays.

Jerry Spitz, LaMoille 1 1 1 2

Cranberry Tokay Salad 2 cups fresh cranberries, chopped 1 cup sugar 1 cup Tokay grapes 1 cup miniature marshmallows 1/4 cup walnuts or pecans 1/2 cup heavy cream, whipped Combine cranberries and sugar and let stand overnight. Drain excess juice.

Add remaining ingredients and put in serving bowl. Keep refrigerated until ready to serve.

Lynn Bohnsack, Princeton

Party Loaf 3 cups Bisquick 1 cup oatmeal 1 cup sugar 1 teaspoon cinnamon 1 egg 1 1/2 cups milk 1 teaspoon vanilla 1/4 cup oil 1 cup chocolate chips 1/2 cup nuts Mix all together. Pour into greased bread pan. Bake at 350° for 1 hour and 15 minutes.

Evelyn Fox, Princeton

Saturday, December 14, 2013 • A Homemade Holiday • 3

Cranberry Relish 1 1 1 1

package whole cranberries cup sugar orange, skinned apple, peeled Grind cranberries, oranges and apples. Add sugar. Mix and then put in serving bowl to refrigerate.

Judy Ellis, Wyanet

Poppy Seed Chicken Casserole 2 chicken breasts, cooked and cut up 1 small carton sour cream 1 can cream of chicken soup 1/4 cup butter 1 roll Ritz crackers, crushed 1 tablespoon poppy seeds Mix chicken breasts, sour cream and soup together and put into a 2-quart casserole or 8-by-8-inch baking dish sprayed with Pam. Melt butter and mix with crackers. Put on top of chicken, soup and sour cream mixture. Sprinkle poppy seeds on top. Bake 1 hour at 350°.

Patt Fleming, Princeton

Jelly Thumbprint Cookies 1 cup unsalted butter 2/3 cup sugar 2 egg yolks 2 cups flour 1 teaspoon salt 1 teaspoon vanilla extract 1 10-ounce jar currant jelly In a large bowl, cream butter and sugar. Add egg yolks, flour, salt and vanilla; mix thoroughly. Shape into 1-inch balls. Press thumb into center of ball to slightly flatten and form an indention. Fill the indent with currant jelly. Bake at 375° on middle rack for 10 to 15 minutes. Do not over bake.

(Can use other jelly if you prefer.)

Lou Brown, Princeton

Easy Fudge 1 12-ounce package chocolate chips 1 can sweetened condensed milk 1 teaspoon vanilla 1/4 teaspoon salt 1/2 cup chopped nuts (optional) Put milk, vanilla and salt in saucepan; warm slightly. Add chocolate chips, stirring constantly until melted.

Add nuts, if desired. Put the mixture into an 8-by-8-inch pan. Let cool and set to cut pieces.

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

Mary Lou Sturtewagen, Sheffield

1/2 teaspoon baking powder 1 egg 1 tablespoon vinegar Mix sugar, baking powder, egg and vinegar. Add enough ice water to make 1 cup of liquid. Cut flour, salt, lard and Crisco together to make crumbs. Mix liquid into crumbs. Divide into 4 sections. Wrap in plastic wrap and cool in refrigerator for a few hours before rolling out.

Filling 1/2 cups cooled pumpkin 1/2 cups sugar teaspoon salt teaspoons ginger 1/2 teaspoons cinnamon teaspoon nutmeg teaspoon cloves eggs, slightly beaten 1/4 cups milk 16-ounce can evaporated milk Thoroughly combine pumpkin sugar and spices. Add eggs, milk and evaporated milk. Blend. Pour into 9-inch pie crust. Bake at 450° for 10 minutes, then lower the temperature to 325° and bake for about 45 minutes or until mixture doesn’t stick to knife.

Sarah Maxwell, Princeton

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

Beat the eggs until white and yolk are thoroughly mixed, add the cream, salt and pepper and beat until mixed.

Sprinkle half of the diced cheese over the pie crust; top the cheese with the cooked onion; top the onion with the cooked bacon. Finally, cover all the layers with the remaining cheese. Pour in the egg mixture and bake 35 to 45 minutes until the center is set. Transfer to a wire rack to cool slightly. Serve warm. Serves 6 to 8.

Note: If you prefer using your own recipe for pie crust, it should be prebaked. Preheat the oven to 400°. Place pie crust in 9-inch quiche or pie pan.

Prick the sides and base of the crust with a fork and heat in the oven 9 to 10 minutes, until golden brown. Take the crust out of the oven and let cool slightly. Brush the interior of the crust with Dijon mustard and return the crust to the oven for another 5 minutes. Take the crust out of the oven and let cool slightly. Reduce oven temperature to 350°.

Philip Brankin, Princeton

Turkey Croquettes

Mint Surprise Cookies

2 cups turkey left overs, cut up 1/2 cup bread crumbs 1/3 cup chopped celery 1/4 cup onion 1/4 cup reduced fat mayonnaise 1 egg white Dash of black pepper Dash of salt-free seasoning 1/2 teaspoon Tabasco sauce Olive oil spray In a medium bowl, combine all ingredients; mix well. Form into 3-inch patties. Heat non-stick skillet on medium heat. Spray with olive oil. Flatten patties with spatula. Cook on each side for 4 minutes, until golden brown.

Mary Oloffson, Princeton

3 cups flour 1 teaspoon soda 1/2 teaspoon salt 1 cup sugar 1/2 cup butter 2 eggs 1 teaspoon vanilla 2 6 1/2-ounce packages chocolate mint candy wafers Walnut halves Heat oven to 375°. Combine all ingredients, except candy wafers and nuts, in mixer bowl; blend well. Drop by scant teaspoons 2 inches apart onto greased cookie sheets. Press candy wafers top of each. Cover with scant teaspoon of dough. Top each with a walnut half.

Smooth edges. Bake 9 to 12 minutes.

Coyla Harris, Princeton

1 1 1 2 2 1 1 6 2 1

Cheese and Bacon Quiche One prepared pie crust (Pillsbury) 1 tablespoon Dijon Mustard 6 ounces pancetta, chopped 1 medium onion, chopped 3 large eggs 1 1/2 cups light cream 5 ounces Swiss cheese or Gruyere cheese, diced Salt and freshly ground pepper, to taste Fresh parsley to garnish, if available Preheat the oven to 350°. Following label directions, place pie crust in 9-inch quiche or pie pan. Brush the interior of the crust with Dijon. In a frying pan, cook the chopped bacon over medium heat until crisp and browned. Remove the bacon with a slotted spoon and drain on a paper towel. Pour off most of the fat from the pan and add the chopped onion.

Chocolate Covered Peanut Logs 2 sticks melted oleo 2 1/4 cups graham cracker crumbs 1 can coconut 1/2 cup crunchy peanut butter 1 box powdered sugar 1 cup chopped pecans 1 tablespoon vanilla Mix above ingredients well. Shape into logs or can make balls. Dip into chocolate mixture.

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4 4 • A Homemade Holiday • Saturday, December 14, 2013

Boston Market’s Sweet Potato Casserole 3 large sweet potatoes 1 cup sugar 2 eggs 1/2 cup butter, softened 1 teaspoon vanilla extract Crunch Topping 1/3 cup melted butter 1/3 cup flour 1 cup brown sugar 1 cup chopped pecans 1 tablespoon cinnamon Boil potatoes until tender. Remove skins when cooled. Put into a large bowl and whip them until fluffy. Add remaining ingredients. Pour into a greased casserole and top with the crunch topping. For topping: Combine all ingredients until crumbly. Bake at 350° for 45 minutes.

Kerri Sissel, Princeton

Pumpkin Torte 1 18 1/4-ounce package yellow cake mix 1 15-ounce can solid-pack pumpkin, divided 1/2 cup milk 4 eggs 1/3 cup canola oil 1 1/2 teaspoons pumpkin pie spice, divided 1 8-ounce package cream cheese, softened 1 cup confectioners’ sugar 1 16-ounce carton frozen whipped topping, thawed 1/4 cup caramel ice cream topping 1/3 cup chopped pecans In a large bowl, combine the cake mix, 1 cup pumpkin, milk, eggs, oil and 1 teaspoon pumpkin pie spice; beat on low speed for 30 seconds. Beat on

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

Linda Ratliff, Princeton

Aunt Cindy’s Cheesy Potatoes 2 pounds frozen hash browns, thawed 1/2 cup onion 1 can cream of chicken soup 1 cup sour cream 1/2 cup margarine, melted 2 cups shredded cheddar cheese 1 teaspoon seasoning salt 1 cup crushed potato chips Preheat oven to 350°. In a large bowl, combine all ingredients, except chips.

Spread in a 9-by-13-inch baking dish.

Top with chips. Bake 1 hour.

Kayla Roberts, Sheffield

Granola Biscotti 1/4 cup butter, softened 3/4 cup sugar 1 egg 1 egg white 1/4 teaspoon almond extract 1 1/3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt

Bureau County Journal • bcrnews.com 3/4 cup reduced fat granola 2/3 cup dried cranberries 1/2-1 cup nuts of your choice, if desired In a small mixing bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in the egg, egg white and extract. Combine flour, baking powder, baking soda and salt; gradually add to butter mixture. Break apart any large pieces of granola; stir granola and cranberries into dough. Add nuts if desired. Divide dough in half. With lightly floured hands, shape each portion into a 12-by-1 1/2-inch rectangle; place each on a baking sheet coated with cooking spray or lined with parchment paper. Bake at 350° for 20-25 minutes or until golden brown. Carefully remove to wire racks; cool for 5 minutes. Transfer to a cutting board, cut with a serrated knife diagonally into 3/4-inch slices. Place slices standing up with about 1/4 inch between each slice back onto baking sheet. Bake for 10 minutes longer. Remove to wire racks to cool. Store in an airtight container.

Margaret Stanfield, Princeton

Sweetcorn Pudding 5 eggs 1 can sweetcorn, drained 1 can creamed sweetcorn 1 1/4 cups full fat milk 1 1/4 cups double cream 1/4 cup plain flour 1/2 teaspoon baking powder 1/2 teaspoon salt In a bowl, whisk eggs then add all the other ingredients, beating un-energetically. Butter an ovenproof pan. Pour the combined ingredients into the dish and cook in a 375° oven for about an hour, by which time it should have set within and puffed up slightly on top.

Sarah Maxwell, Princeton

Banana Bread 1 2 5 2 2

cup oil cups sugar eggs cups mashed bananas* boxes instant coconut cream pudding mix 1 teaspoon baking soda 1 teaspoon cinnamon 2 cups flour 1 1/2 cups chopped pecans Mix all together and pour into 2 large or 3 medium greased bread pans. Bake at 350° for 40 to 45 minutes or until tested with toothpick. * Can use 1 15-ounce can of pumpkin in place of banana if you want pumpkin bread.

Evelyn Fox, Princeton

Cranberry-Pineapple Salad 1 2 1 1

20-ounce can crushed pineapple 4-ounce packages raspberry Jell-O can whole or jellied cranberry sauce diced apple Drain pineapple and save juice. Add enough water to juice to make 3 cups.

Bring to a boil. Add the Jell-O and stir to dissolve. Add the can of cranberry sauce.

Pour into a large bowl. Refrigerate about 1 hour. Stir in pineapple and diced apple.

Jo Ann Harrison, Spring Valley

Bon Bons 2 cups peanut butter 1 stick margarine 1 pound powdered sugar 1 teaspoon vanilla 1 12-ounce bag chocolate chips 1/2 bar grated paraffin Mix and form into balls. Chill 1 hour.

Melt bag of chocolate chips and paraffin in double boiler Dip ball into chocolate and put on waxed paper to set.

Evelyn Fox, Princeton

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3 cups mixed nuts 1 egg white 1 tablespoon orange juice 2/3 cup sugar 1 tablespoon grated orange peel 1 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon allspice Beat egg white and orange juice until foaming. Add sugar, orange peel and spices. Pour over nuts. Place on a cookie sheet. Bake at 275° for 50-60 minutes.

Stir every 15 minutes. They are done when the liquid is dried on to the nuts.

Sarah Maxwell, Princeton

Chicken Noodle Soup 2 large chicken breast, boiled and cubed 3-4 cups boiling water or chicken broth 1 zucchini, diced 1 onion, diced 1 can each, diced tomatoes, drained carrots, drained green beans and drained corn Garlic to taste Mrs. Dash to taste Combine all ingredients and cook on medium for 1 hour.

Judy Ellis, Wyanet

Holiday Salad 1 package lemon gelatin 1 small can crushed pineapple 1/2 pint whipping cream, whipped 1 3-ounce cream cheese, softened 1 3-ounce jar maraschino cherries, chopped (can use red or green or half each for more color) Drain pineapple into 1-cup measuring cup, add water to equal 1 cup. Bring to boil and pour over gelatin; stir until dissolved. Cool until slightly thickened

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

Pat Mink, Princeton

Corn Salad 1 32-ounce bag frozen corn (thawed) 1 diced green pepper Chopped onion, to taste 2 cups shredded cheese Real mayonnaise to make as creamy as you like (I use small jar of Hellman’s) Mix all ingredients together and top salad with crushed chili cheese Frito corn chips.

Patt Fleming, Princeton

Lemon Bars 2 cups flour 1 cup butter or oleo 1/2 cup powdered sugar 2 cups sugar 4 eggs, beaten 1 tablespoon flour 4 tablespoons lemon juice Combine 2 cups flour and powdered sugar, cut in butter. Pat into a 9-by13-inch pan and bake at 350° for 20 minutes. While this is baking, mix sugar, eggs, 1 tablespoon flour and lemon juice. Pour over first mixture and return to oven at 350° for 25 minutes.

When done, dust with powdered sugar.

Cool and cut into bars.

Lou Brown, Princeton

Coffee Cake Delight 1 1 4 2 1

cup sugar cup oil eggs cups flour teaspoon salt

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1 1 1 1

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

Coyla Harris, Princeton

Cranberry-Cherry Sauce 1 pound cranberries 1/2 cup water 1 cup sugar 3 medium apples 1 can cherry pie filling Slice peeled apples into a large saucepan. Add cranberries and water and cook slowly until apples and berries are soft. Add the sugar and cook a few minutes. Add the cherry pie filling and cool thoroughly. Put into a covered bowl and refrigerate. This thickens and gels very well.

Mary Lou Sturtewagen, Sheffield

Pumpkin Cookies 4 2 2 2 2 2 2 2 2 1

cups flour cups shortening cups pumpkin eggs cups brown sugar teaspoons baking soda teaspoon baking powder teaspoons cinnamon teaspoon vanilla teaspoon salt Cream shortening and sugar together.

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

Frosting 3 tablespoons oleo 4 tablespoons milk 1/2 cup brown sugar 1 cup sifted powdered sugar 3/4 teaspoon vanilla Combine oleo, milk and brown sugar in pan; boil 2 minutes. Then add sifted powdered sugar and vanilla. Beat until creamy and frost cookies.

Judy Dyke, Princeton

Crabmeat Hors d’oeuvre 1 5-ounce jar Old English Cheese spread 1 6 1/2-ounce container crabmeat 1 stick plus 1 1/2 teaspoons melted butter 1/2 teaspoon salt 1/2 teaspoon garlic salt 6 English muffins, split Mix ingredients and spread on each muffin. Freeze at last 10 minutes. Cut each muffin into quarters and bake for 10 minutes or until bubbly in a 375° oven.

Liz Piacenti, Tiskilwa

Continental Rice 1/2 cup uncooked rice 1 small can sliced mushrooms, drained 2 tablespoons butter 1 10 3/4-ounce can onion soup 1 soup can of water Sauté uncooked rice and mushrooms in large skillet with butter for 5 minutes. Add soup and water. Bring to a boil; cover and cook slowly for 30 minutes or until rice done. You may need to add more water.

Pat Mink, Princeton

Celebrating at Christmas \[

Come join us for a Christmas Eve Candlelight Service at 5:00 pm

We are located three miles east of Manlius on Backbone Road.

Just look for the little white church on the hill. \[

Sugar and Spice Nuts

Saturday, December 14, 2013 • A Homemade Holiday • 5

FIRSt BaptISt ChuRCh oF ManLIuS 19501 1200 East St., Wyanet, IL (815) 445-2094

6 6 • A Homemade Holiday • Saturday, December 14, 2013

Cinnamon Bread 3 cups flour 3 teaspoons baking powder 1 cup oil 2 cups sugar 4 eggs 1 cup milk Filling 1/3 cup sugar 3 tablespoons cinnamon Combine oil, eggs and milk. Combine flour, baking powder and sugar. Mix liquids and dry ingredients until smooth and creamy. Pour in greased pan. Fold in cinnamon sugar mixture. Bake at 350° for 30 to 45 minutes.

Sarah Maxwell, Princeton

Turtles 1 2 2 1

13-ounce bag caramels tablespoons Carnation milk cups pecans 12-ounce bag semi-sweet chocolate chips 1/3 box paraffin, grated Combine caramels and milk in bowl.

Microwave 2 to 3 minutes, stirring after 2 minutes. Beat and add pecans. Drop by teaspoons on greased wax paper.

Cool 15 minutes. Melt chocolate and paraffin together in microwave for 3 or more minutes. Stir well. Stick a toothpick in caramel and dip in chocolate.

Put on waxed paper which has been greased. Let set until cool. Store in Tupperware.

Evelyn Fox, Princeton

Quick Ding Dong Salad 2 packages Ding Dongs 1 large box chocolate pudding 1 1/2 cups milk 1/2 carton Cool Whip 1 cup Nestles chocolate chips or 2 broken up Hershey bars

1/2 cup pecans Layer Ding Dongs in 9-by-13-inch pan. Whip pudding and milk in medium bowl and put over Ding Dongs. Add Cool Whip on top. If desired, put more Cool Whip on then finish with broken up chocolate and nuts. Keep in refrigerator.

Mary Oloffson, Princeton

Beef Stroganoff 1 pound ground beef, browned and drained 1 can cream of mushroom soup 1/2 can water 1/4 cup diced onions Dried garlic, diced 1 cup sour cream Salt to taste 1/2 pound noodles, cooked and drained Combine hamburger, soup, water, onions, garlic, sour cream and salt and cook on medium until hot. Pour over noodles and serve.

Judy Ellis, Wyanet

Chocolate Zucchini Cake Cake 1 3/4 cups sugar 1/2 cup oil 1/2 cup butter, softened 2 eggs 1 teaspoon vanilla 1/2 cup sour milk (add 1 tablespoon vinegar to milk) 2 1/2 cups flour 4 tablespoons cocoa 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon 1 teaspoon baking soda 2 cups zucchini Topping 1/2 cup brown sugar

Wishing you a joyous holiday season and a healthy New Year!

Bureau County Journal • bcrnews.com 1/2 cup chopped nuts (walnuts or pecans) 1 cup semi-sweet chocolate chips For cake: Beat sugar, oil, butter, eggs, vanilla and sour milk until combined.

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

Jamie Bond, Princeton

Snickers Surprise Cookies 1 stick butter, softened 1/2 cup creamy peanut butter 1/2 cup brown sugar 1/2 cup sugar 1 egg 1 teaspoon vanilla 1 3/4 cup flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1 package mini Snickers Combine butter, peanut butter and sugars until light and fluffy. Add eggs and vanilla until thoroughly combined.

Add in flour, salt and baking soda. Cover and chill dough for a couple hours.

Unwrap all the Snickers. Remove dough from refrigerator. Divide dough into tablespoon pieces, flatten and place a snickers in. Fold up sides to hide snickers. Place on a cookie sheet and bake at 350° for 10-12 minutes.

Consuelo Spohn, Peoria

Nut rolls Dough 1/2 pounds creamed butter 8 tablespoons sugar 1 teaspoon salt

4 eggs, beaten 1 teaspoon vanilla 1 large cake yeast 3/4 cup milk, lukewarm 1/2 pint sour cream 7 to 8 cups flour Filling Approximately 3 pounds walnuts, finely ground Lemon juice and sugar to takes Brewed coffee to moisten Dissolve yeast in milk. Mix creamed butter, sugar, salt, eggs and vanilla together. Add milk and yeast mixture and sour cream. Add flour and knead until dough forms and does not stick to hands. Divide dough into 9 or 10 balls.

Place on a lightly floured board and let rest for about 15 minutes. Roll each ball out to approximately 1/4-inch thick and spread filling. After spreading filling, dabble a little honey on top. Roll like a jelly roll, making sure ends are tucked in. Bake on a lightly greased cookie sheet at 350° for 30-35 minutes or until nicely brown. Beat one egg and brush on top of each roll and pierce with a fork.

Sarah Maxwell, Princeton

Coconut Snacks 1 cup peanut butter 1 cup powdered sugar 1/2 cup dry milk 4 tablespoons water 1 cup chocolate chips 1 1/2 cups coconut Beat together peanut butter, powdered sugar, dry milk and water. Fold in chocolate chips. Make into small balls and roll in coconut.

Lou Brown, Princeton

Happy holiday baking!

Thank you to all our loyal customers

PiPe’s Pub Daily Lunch & Drink Specials!

205 North Main St. • Ohio, IL • 815-376-2072 CGH Medical Center • 100 E. LeFevre Road, Sterling, IL 61081

7 Bureau County Journal • bcrnews.com

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Bureau County Journal • bcrnews.com

Home for the Holidays!

Greenfield

Comforts of Home and Security of Community

In sheltered care You’ll enjoY: ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^

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

Home-like atmosphere

Bring your own furniture Friendly Long Term Staff

Gracious dining

Senior ApArtmentS

• Flexible Studio, 1 and 2 bedroom apartments • Up to 940 square feet • Utilities, security, parking • Options for meals & activities • The comforts of home & security of community

call for a tour!

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

Come see why our residents call Greenfield home!