Thrifty Nickel Christmas Gift Guide

2011 Christmas Gift Guide LOOK INSIDE FOR GREAT GIFT IDEAS

Play The Trivia Contest Inside For A Chance To Win $20.00 Cash!

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THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2011

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DECEMBER 1-7, 2011

APPLESAUCE SPICE CAKE

Serves 8-12 Hands-On Time: 10m Total Time: 1hr 10m Ingredients: 2 cups all-purpose flour, plus more for the pan 2teaspoonsbaking soda 1 / 8 teaspoon kosher salt 1 stick unsalted butter, plus more for the pan 1 cup granulated sugar

1 - 2 / 3 cups jarred c h u n k y applesauce 2 teaspoons ground cinnamon 1 teaspoon ground ginger p i n c h ground nutmeg 1teaspoonvanilla extract 2 large eggs 1 cup dark or golden raisins 2 tablespoons confectioners' sugar 2 pints vanilla ice cream Directions 1. Heat oven to 350째 F. Butter and flour a 9-inch springform or round cake pan.

2. In a small bowl, combine the

flour, baking soda, and salt. In a large saucepan, over medium heat, melt the butter. Remove from heat and stir in the granulated sugar, applesauce, cinnamon, ginger, nutmeg, vanilla, and eggs. Add the flour mixture and stir just until combined. Stir in the raisins. Pour into the prepared pan.

3. Bake the cake until a tester inserted in the center comes out clean, 35 to 40 minutes.

Transfer pan to a wire rack to cool for 10 minutes. Using a knife, loosen the cake from pan.

Invert it onto the rack. Turn it over again onto a serv-

ing plate. Sprinkle the cake with the confectioners' sugar, slice into wedges, and serve with the ice cream.

INDIVIDUAL CHOCOLATE MELTING CAKES Serves 8| Hands-On Time: 15m | Total Time: 35m Ingredients: 10 ounces semisweet or bittersweet chocolate, chopped 4 tablespoons unsalted butter 5 eggs 1/2 cup sugar 3/4 cup all-purpose flour 1 1/2 teaspoons baking powder 1/8 teaspoon salt caramel sauce coffee ice cream Directions 1. Heat oven to 325째 F. Lightly coat a 12-cup muffin tin with vegetable cooking spray.

2. Melt the chocolate and butter in a large bowl over a saucepan of simmering water. Remove from heat.

3. In another large bowl, beat the eggs and sugar at medium-high speed until light and fluffy. Add the flour, baking powder, salt, and melted chocolate. Mix with a spoon until well blended.

4. Divide the batter evenly into 8 muffin tins and bake until the cakes have just cooked through, about 15 minutes.

5. The cakes will still look a bit moist on top. Remove from the oven and let cool 5 minutes. Serve warm with the caramel sauce and ice cream.

DECEMBER 1-7, 2011

THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2011

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THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2011

TRADITIONAL ROLLED SUGAR COOKIES

DECEMBER 1-7, 2011

Smoked Bone In & Boneless Hams Just In Time For The Holidays!

Sugar cookies are Christmas favorites; decorate these with festive holiday colors. The buttery, creamy flavor of traditional sugar cookies is wonderfully offset by this recipe's addition of zesty grated lemon peel.

INGREDIENTS • 3/4 cup butter, softened • 3/4 cup sugar • 1 large egg • 1 tablespoon grated lemon peel • 1 teaspoon vanilla extract • 2 1/4 cups all-purpose flour • 1/4 teaspoon salt • water • 2 large egg yolks • food coloring Instructions:

disk; wrap and refrigerate 2 to 3 hours.

COOKIES 7. Preheat oven to 350F degrees.

1. Cream butter in large mixer 8. Roll dough on lightly floured bowl. surface to 1/8-inch thickness.

2. Add sugar; beat until light and 9. Cut with cookie cutters dipped fluffy. in flour.

3. Beat in egg, lemon peel and 10. Place on buttered cookie vanilla until well blended. sheets.

4. Gradually mix in flour and salt 11. Paint with edible tempera until well blended. color, if desired (recipe below).

5. Beat in water, a few drops at a 12. Bake 10 to 12 minutes or until time, only until dough starts to cookies begin to brown around come away from sides of bowl. edges.

6. Shape dough into large flat 13. Carefully remove from cookie

sheets.

14. Cool completely on wire racks.

EDIBLE TEMPERA COLOR 1. Lightly beat eggs yolks and divide evenly among 5 small containers.

2. Use liquid food coloring (adding a few drops at a time) to color each mixture as desired.

3. Apply colors with a small clean paintbrush before baking cookies.

NOTES If you prefer not to paint your cookies, simply sprinkle with colored sugar before baking.

DECEMBER 1-7, 2011

Chocolate Crinkle (Kringle) Cookies

Yields: 2 1/2 dozen cookies Prep time: 30 min Cook time: 22 min

THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2011

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cookie, substitute 65% to 70% dark bake. chocolate for the unsweetened Preheat oven to 300 degrees F. chocolate.

Adjust two racks to divide oven into thirds. Line cookie sheets with Preparation: parchment paper or use the In a large, heavy saucepan over Silicone Baking Mats to prevent low heat, melt butter and the cookies from sticking. chocolate. Melt chocolate, stirring In a small bowl, place occasionally, until smooth; remove powdered sugar. Sugar palms of from heat. Learn different your hands with some of the techniques for How To Melt powdered sugar. Roll dough into 1 Chocolate.

1/2-inch balls. Roll balls around in Stir sugar into warm chocolate powdered sugar and place 2-inches mixture. Stir in eggs, one at a time, apart onto prepared cookie sheets. beating well after each addition.

Bake 20 to 22 minutes or until Sift in flour, baking powder, and tops of cookies are barely semisalt; stir until smooth. Stir in firm to touch. DO NOT OVER walnuts. Cover and refrigerate, BAKE - these should be slightly preferably for 1 1/2 hours; dough soft in the centers. (If you bake only may be refrigerated longer or one sheets at a time, bake high in Ingredients: overnight, if you wish. This will be oven.) Reverse position of sheets a soft dough and must be top to bottom and front to back 4 tablespoons butter (1/4 cup) 4 (1-ounce) squares unsweetened refrigerated. It may be left in once during baking to ensure even saucepan or transferred to a bowl. baking. Remove from oven and chocolate* Freezing Dough: This dough cool on wire cooling racks.

2 cups granulated sugar freezes well. Make into the balls Yields 2 1/2 dozen cookies.

4 extra-large eggs and freeze on a cookie sheet Storing: The cookies will keep in 2 cups sifted all-purpose flour (before rolling in powdered sugar) an airtight container for up to three 2 teaspoons baking powder and then store in Ziploc freezer days or in the freezer for up to two 1/4 teaspoon salt bags. When ready to bake, remove months. Sprinkle with fresh 1/2 cup chopped walnuts 1 cup powdered (confectioner's) as many balls as you need from the confectioners' sugar after thawing. freezer and let thaw for 30 minutes; sugar * For an extra rich chocolate then roll in powdered sugar and

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THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2011

DECEMBER 1-7, 2011

Pecan Cake With Rum Frosting 1. Heat oven to 350째 F. Serves 8 2. Butter an 8-inch square baking pan.

Hands-On Time: 15m | Total Time: 50m 3. In a food processor, finely grind 1 cup of Ingredients 3/4 cup (1 1/2 sticks) unsalted butter, at the pecans. Add the flour, baking powder, baking soda, and salt and pulse to combine; room temperature, plus more for the pan set aside.

1 1/4 cups pecans 4. Using an electric mixer, beat 1 stick of 1 1/2 cups all-purpose flour the butter with the brown and granulated 1 teaspoon baking powder sugars until light and fluffy, 5 to 6 minutes.

1/2 teaspoon kosher salt Beat in the eggs one at a time.

1/2 cup light brown sugar 5. Gradually add the pecan mixture, mix1/2 cup granulated sugar ing until just incorporated. Stir in the but3 large eggs termilk and 1 teaspoon of the vanilla.

3/4 cup buttermilk Transfer the batter to the prepared pan.

1 1/2 teaspoons pure vanilla extract 6. Bake until golden brown and a tooth2 cups confectioners' sugar pick inserted into the center comes out 2 tablespoons heavy cream clean, 30 to 35 minutes. Cool for 10 min1 teaspoon dark rum utes, then transfer to a rack to cool com1/2 teaspoon baking soda pletely.

7. Using an electric mixer, beat the remaining butter with the confectioners' sugar and cream until fluffy.

Beat in the rum and the remaining vanilla. Spread on cake. Chop the remaining pecans and sprinkle on top.

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DECEMBER 1-7, 2011

THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2011

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Peppermint Snowballs Recipe Mexican Chocolate Cake Yields: 32 to 48 cookies (depending on size) Prep time: 30 min Cook time: 12 min Ingredients: 1 cup butter, softened 1/2 cup powdered (confectioners') sugar 1 teaspoon pure vanilla extract 2 1/4 cups sifted all-purpose flour Peppermint Filling (see recipe below) Peppermint Topping (see recipe below) Preparation: Preheat oven to 350 degrees F. Prepare Peppermint Filling: set aside. Prepare Peppermint Topping; set aside.

In a mixing bowl, beat together butter and sugar until smooth and elastic; add vanilla extract. Stir in flour; knead until well mixed. Cover the dough and refrigerate for 1 hour or until the dough is easy to handle.

When ready to roll the prepared dough into balls, remove from refrigerator.

Set aside 1/2 cup of dough. Lightly flour your fingers and shape remaining dough into 1-inch balls. Make a deep well in the center of each ball with the handle of a wooden spoon. Fill with 1/4 teaspoon prepared Peppermint Filling.

Use reserved dough to cover filling by placing a small flat disc of dough over the hole. Reshape or roll if necessary into smooth balls.

Place on ungreased cookie sheets, about 1-inch apart, and bake approximately 12 minutes or until set but not brown. Remove from oven, immediately remove from baking sheet, and roll warm (not hot) cookies in the prepared Peppermint Topping mixture. Set on wire cooling racks to cool completely. Roll in any remaining Topping mixture again (if desired).

Makes about 32 to 48 cookies (depending on size).

PEPPERMINT FILLING: 2 tablespoons cream cheese, softened 1 teaspoon milk 1/2 cup powdered (confectioners') sugar 3 tablespoons finely-crushed peppermint candy or candy canes 1 drop red food coloring (optional) Tip for crushing hard peppermint candy: Place candy in a large plastic foodstorage bag, and chill in the freezer. Crush candy inside of the bag by lightly pounding with the smooth side of a meat mallet or a small pot.

For the filling, combine cream cheese and milk in a small bowl. Stir in powdered sugar, crushed peppermint candy, and food coloring (if desired); mix well.

PEPPERMINT TOPPING: 1/2 cup powdered (confectioners') sugar 6 tablespoons finely crushed peppermint candy or candy canes In a small bowl, combine powdered sugar and crushed peppermint candy.

Serves 6| Hands-On Time: 20m | Total Time: 2hr 00m Ingredients Cake: 1 1/2 cups all-purpose flour 1 cup sugar 1/2 cup unsweetened cocoa 2 teaspoons cinnamon 1 teaspoon baking soda 1/4 teaspoon cayenne pepper or ground Mexican chili powder 1/4 teaspoon salt 1 cup cold water 1/4 cup canola oil 1 tablespoon balsamic vinegar 1 tablespoon vanilla extract Chocolate glaze: 1 cup confectioners' sugar 1/2 cup cocoa 6 tablespoons water 10 small fresh strawberries Directions 1. Heat oven to 350째 F. Lightly coat an 8-inch round cake pan with vegetable cooking spray.

2. Combine all the cake ingredients in a mixing bowl and stir until smooth.

Pour into the pan and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

3. Cool in the pan on a wire rack for 10 minutes. Remove from pan and cool completely.

4. When the cake has cooled, whisk together the first three glaze ingredients. Dip each strawberry into the glaze and set aside. Pour the remaining glaze over the cake and arrange the strawberries on top. Set aside to dry, about 30 minutes.

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THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2011

Bittersweet Chocolate Cake Serves 8| Hands-On Time: 30m | Total Time: 1hr 00m Ingredients: 8 ounces bittersweet or semisweet chocolate (at least 70 percent cocoa), coarsely chopped 6 tablespoons unsalted butter (3/4 stick) 2/3 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 2 large eggs 2 teaspoons vanilla extract 1/2 cup sugar 1 to 2 teaspoons cocoa powder (preferably infused with a vanilla bean) Directions 1. Position rack in middle of oven. Preheat oven to 350째 F. Rub the inside of an 8inch cake pan or springform pan with butter. Swirl flour around to coat the pan, then tap out the excess.

2. Combine the chocolate and butter in the top of a double boiler over simmering water. Stir occasionally until the chocolate is melted. Set aside to cool.

3. Meanwhile, sift the flour, baking powder, and salt into a bowl. Whisk together and set aside.

4. Combine the eggs and vanilla extract in a large bowl, then whisk until foamy. Add the sugar and whisk about 1 minute or until light and frothy. Blend in the chocolate mixture. Add the flour mixture in 2 batches, whisking to blend completely each time.

5. Pour the batter into the prepared pan. Bake 22 to 25 minutes or until a skewer inserted 1 inch from the edge comes out clean. (When the skewer is inserted in the center, a bit of moist batter should cling to it.) Cool the cake on a rack for 10 minutes, then invert onto a plate. Invert back onto rack so the shiny side is up. Cool the cake completely before sliding it onto a serving plate. Sift the cocoa over the top.

DECEMBER 1-7, 2011

DECEMBER 1-7, 2011

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THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2011

Bon Bon Cookies Yields: 24 cookies Prep time: 20 min Cook time: 15 min INGREDIENTS: 1/2 cup butter, room temperature 3/4 cup sifted powdered sugar (confectioners') sugar 1 teaspoon pure vanilla extract Food coloring, if desired 1 1/2 cup all-purpose flour 1/8 teaspoon salt 1 to 2 tablespoons cream (optional) Fillings (see ideas below) Bon Bon Icing (see recipe below) Toppings (chopped nuts, coconut, colored sugar) PREPARATION: Preheat oven to 350 degrees F. In a large bowl, mix together butter, sugar, vanilla extract, and food coloring thoroughly. Measure flour by dipping method or by sifting. Blend in flour and salt. Note: If dough is too dry, add 1 to 2 tablespoons. cream.

To mold each cookie, wrap 1 level tablespoonful of dough around a filling suggested below. Place each cookie 1-inch apart on ungreased cookie sheets and bake approximately 12 to 15 minutes or until set but not brown. Remove from oven, carefully remove from cookie sheet, and let slightly cool on wire cooling racks (when warm the cookies are delicate).

PREPARE BON BON ICING When the cookies are cooled but still warm, dip tops of each cookie in the Bon Bon Icing. Decorate each cookie with one of the toppings suggested above.

VARIATIONS: * Chocolate Bonbons: Make Bonbon Cookies except blend in 1 square (1ounce)unsweetened chocolate, melted. * Penuche Bonbons: Make Bonbon Cookies except use 1/2 cup firmlypacked brown sugar in place of confectioner’s sugar.

Makes about 24 cookies.

FILLINGS SUGGESTIONS: Candied or Maraschino Cherries Pitted dates Nuts Chocolate Pieces BON BON ICING: 1 cup sifted powdered (confectioners) sugar 2 1/2 tablespoons cream 1 teaspoon pure vanilla extract Red, green, or yellow food coloring, if desired.

In a bowl, mix together powdered sugar, cream, vanilla extract, and food coloring (if desired).

ICING VARIATION: Chocolate Bonbon Icing - Make Bon Bon Icing except add 1 sq. unsweetened chocolate (1 oz.), melted, and use 3 tablespoons cream.

DECEMBER 1-7, 2011

Christmas Gift Guide 2011 Trivia Contest Play to Win $20 HOLIDAY CASH!

HERE’S HOW TO WIN: Simply fill in the answers on the Name _________________________ trivia contest entry form. Answers can be found in the Christmas Gift Address _______________________ Guide inserted in this week’s Thrifty Nickel. Mail or drop off at your City/State/Zip ___________________ friendly THRIFTY NICKEL at 1301 E. Phone ________________________ Morgan Ave., Evansville, IN 47711.

Deadline is Tuesday, December 6, Rules: Must Be 18 years of age and older to play. 2011. Winner will be announced in Employees and relatives of Thrifty Nickel are not the December 8, 2011 issue of the eligible. One entry per person.

THRIFTY NICKEL. 1. Who has shotguns starting at $65? ______________________________________________ 2. Who has foosball tables on sales this Christmas? ___________________________________ 3. Who has up to 50% off of selected musical items?___________________________________ 4. Which restaurant has 1 of 2 locations at 341 S. Green Street in Henderson, KY ______________________________________________________________ 5. Who has closeout on in-stock First Gear Riding Suits? _______________________________ 6. Where can you enter to win a Dept. 56 Harley Davidson Lighted Building? _____________________________________________________________ 7. Where can you find the best deals on pre-owned wheel chairs & scooters? ______________________________________________________ 8. When do the Posturepedic Bonus Coupons expire? _________________________________ 9. Who offers smoked bone in and boneless hams at wholesale prices?____________________ 10. Where can you find recliners, curio cabinets, plus Wii and XBox? ______________________ 11. Who has discontinued finished and unfinished furniture on sale? ______________________ 12. Where can you find authentic Latin American food, a dance club, and $2.00 Off cover charge? ____________________________________________________ 13. Where can you get a $100 In-Store Rebate? ______________________________________ 14. Find the 100 Dollar Bill _______________________________________________________ 15. Who says “stay warm this winter?” ______________________________________________ 16. Find Buy From One Location, Redeem at __________ Location? ______________________ 17. Trusted gold buyer for over 18 years? ___________________________________________ 18. Name the 2 great events under 1 roof ___________________________________________ 19. Who is 3.5 miles north of the airport? ____________________________________________ 20. Where can you get up to a $500 Simon Gift Card with every purchase? _________________________________________________________ 21. Where can you find B.C. Rich, ddrum and Kustom amps?____________________________ 22. Whose gift cards make great stocking stuffers? ____________________________________ 23. Where can you find a ‘12 Yamaha TTR50 for only $1,299? ___________________________ 24. Where can you find New Time Tobacco for only $25.99/carton? _______________________ 25. Where can you buy new and vintage guitars from $59.99 and up? _____________________

DECEMBER 1-7, 2011

THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2011

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Apple Cake With Caramel Glaze Serves 16| Hands-On Time: 35m Total Time: 1hr 45m Ingredients 1 1/2 cups (3 sticks) unsalted butter, at room temperature, plus more for the dish 1 cup granulated sugar 1 cup light brown sugar 3 eggs 3 cups all-purpose flour, plus more for the dish 1 teaspoon baking soda 3 teaspoons ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon kosher salt 5 Granny Smith apples, peeled, cored, and cut into a 1/2-inch dice 1 1/4 cups coarsely chopped pecans 2 1/4 teaspoons vanilla extract Caramel Glaze (optional) vanilla ice cream (optional) Directions 1.

Heat oven to 325째 F. In a large bowl, using an electric mixer on medium-high, beat the butter and the granulated and brown sugars until light and fluffy, 3 to 5 minutes. Add the eggs, one at a time, beating after each addition.

2.

In another bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt. Using a wooden spoon, gradually add the flour mixture to the egg mixture. The batter should be very thick. Stir in the apples, pecans, and vanilla. Scrape the batter into a buttered and floured 9-by13-inch baking pan.

3.

Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Transfer to a wire rack. Let cool for at least 10 minutes while you make the Caramel Glaze, if using. With a spatula, loosen the sides of the cake. If you want to remove it from the pan, invert it onto a baking sheet, then invert it again, right-side up, onto a platter. With a toothpick or fork, poke holes all over the surface. Pour on the warm sauce. Serve warm or at room temperature, with ice cream, if desired.

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THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2011

DECEMBER 1-7, 2011