And the Grand Prize Winning Recipe submitted for a FREE Weekend getaway is: Mary Cabrara Kennard, of Mansfield, OH. for her dessert: Apple-Brie Tart. (Find on next page) She received a night for two at the Holiday Inn and Suites with tickets to a show at the Renaissance Theatre.
Holiday Apple-Brie Tart 4-6 Apples 1/2- 3/4 c. Sugar to taste About 1/4c. Honey to taste Juice from about 1/2 of a lemon 2 pinches flour 4 or more oz. Brie- room temperature 1 pie crust recipe or readymade / store-bought Keep the crust frozen until you bake it. Actually, store bought puff pastry would be amazing, too. In a large bowl mix sugar, flour, lemon juice (it might be nice to add some zest too), and honey. Mix. Peel, core and slice the apples. Add them to the mix so that they don't brown. I used half Fuji and half Granny Smith and they seemed good, but use anything you like. Let the apple and sugar mix ruminate for 30-60 minutes. I popped mine in the microwave for a couple minutes to speed bake time. Bake at 350 F for about an hour. Be sure to check frequently so it does not burn or get too dry. If you use puff pastry, follow those directions. When you take the pie out of the oven, let it sit a minute to cool slightly. While it is still hot drizzle a bit more honey over top followed by dollops of Brie (this is messy-ish. Also make sure you remove the rind). Make sure you space it somewhat evenly, though it shouldn't look like pizza at the end. If you want to add walnut, do so with little time left for baking, so as to not burn the walnuts. This recipe was adapted from my fabulous best friend for The Beautiful People's Book Club, he just whipped it up on a whim! Submitted by Mary Cabrera Kennard Mansfield Subscriber Page 3
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Seasons Eatings Published by
BarnettPRO creators of The Weekender Magazine & Weekender Extended 71 Plymouth St. Plymouth, OH 44865 Phone:Fax 419-687-0002 editor@theweekendermagazine.com www.barnettpro.com www.theweekendermagazine.com Table of Contents: Beverages Page 7 Bread Page 8-10 Side Dish Page 11-13 Main Dish Page 14-19 Snacks & Misc. Page 20-23 Desserts Page 24-31 Misc. Page 32
Winning Recipes: Beverages: Best Lemonade P.7 Breads: Beer Bread P.8 Side Dish: Brussel Sprouts P.12 Main Dish: Pumpkin Chili P.19 Snacks: Bacon, Cheddar Biscuit Sandwich P. 23 Dessert: Brownies P. 24 Note: The Recipes in this book were submitted by subscribers and sponsoring advertisers of The Weekender Magazine. While they are not deemed original creations, but sharing as family favorites, the staff takes no responsibility for individual tastes or misprints.
Like The Weekender on Facebook Publisher: Michael Barnett Sr. email: mike@barnettpro.com Senior Editor: Kathy Barnett email: kathy@barnettpro.com Assistant Editor: Samantha Barnett email: sam@barnettpro.com Copyright Š2011 by Barnett Productions. All rights reserved. Reproductions of any material from this issue expressly forbidden without permission of the publisher. Advertisements in this publication do not necessarily carry the endorsement of the publishing company. Page 5
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Iced Coffee 2 Cups boiling water 1 1/2 cups white sugar 1/4 cup instant coffee 2 tablespoons vanilla
Mix together and add milk and ice to taste. Note: 1 cup mixture makes two quarts drink. Submitted by Sandra Burkholder Shiloh Subscriber
Best Lemonade Ever 2 lemons 3 large oranges 1 (6 ounce) can frozen lemonade concentrate 1 liter club soda
2 (750 milliliter) bottles sparkling apple cider 1 tablespoon white sugar 2 trays ice cubes
Thinly slice the lemons and the oranges and place in a large punch bowl. Pour in the thawed lemonade. Gently stir in the club soda and the sparkling apple cider. Add sugar to taste. Add ice. Submitted by Amber Wild Facebook Subscriber
Christmas Punch 2 cups water 3/4 cup sugar 1/2 teaspoon ground cinnamon
1 (46 oz.) can pineapple juice 4 cups cranberry-apple juice 1 liter giner ale, chilled
In a saucepan, bring the water, sugar and cinnamon to a boil; stir until sugar is dissolved. Chill. Just before serving, combine the syrup mixture, juices and ginger ale in a punch bowl or large pitcher. Serve over ice. Submitted by Kathy Barnett Managing Editor Page 7
Beer Bread 3 1/2 c. all purpose flour 1 egg (beaten) 3 tbsp. sugar 1 1/2 tsp. salt 1 -12oz. bottle beer
Mix all ingredients, knead onto floured surface, form into a ball or put in bread pan. Slit an X with a knife on top and brush the top with egg wash. Bake at 375 for 40-45 minutes. Works best with an autumn brown ale, nut brown, or christmas ale. The yeast from the beer is the key! Submitted by Connie Arnold Arnold’s Carry Out
Cooking with Beer Tips:
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• Replace some or all of the liquid in any bread recipe with beer. • Add a cup of dark, rich beer to marinades for beef and chicken. • When a recipe (such as beef stew, braised sausages, or brisket) calls for stock, substitute beer for a quarter of the liquid. • When using beer, almost always reduce some or most of the liquid away which will magnify its flavors. • Never cook with a beer that you wouldn't drink. If it doesn't appeal to you as a beverage, chances are it wouldn't appeal to you in a recipe. • Experiment. Any recipe that calls for a liquid of any sort could be replaced with beer.
Joy's Peaches & Cream French Toast Soufflé 8 cups white/wheat bread mix 1 (8oz.) pkg. cream cheese 8 fresh peaches - 1 bag sliced, frozen or canned peaches 1 cup brown sugar 1⁄2 cup sweet cream butter 2 tablespoons corn syrup 1 dozen large eggs 1 cup half & half 1⁄2 cup milk
1 teaspoon vanilla 2 teaspoons cinnamon
Grease 9x13" glass pan. Melt brown sugar, butter, and corn syrup until it bubbles. Pour the mixture into the pan. Spread peaches over the caramel syrup. Break the bread into pieces and place over the peaches. With mixer, blend eggs and remaining ingredients. Pour over bread. Refrigerate overnight. When using a glass pan, place into a cold oven and set it to 350 degrees. Bake for 35-40 minutes or until golden brown. Cover top if it gets too brown. You may serve with syrup, but our guests prefer it as is! Submitted by Leavenworth Inn
Pumpkin Bread Pudding 5 egg yolks 1 cup milk 1 cup cream 1/2 cup sugar 1 -2 ounce Bourbon (optional) or 1 -2 ounce whiskey (optional)
1/4 cup pumpkin puree 1 teaspoon vanilla 1 pinch salt ground cinammon nutmeg, ginger 1 loaf pumpkin bread
Preheat oven to 300O. Scald milk, cream and 2 teaspoons sugar. Make sure a skin has not developed on the surface; if so, remove. Optional add-on: 1 or 2 ounces of your favorite bourbon, whiskey or rum. Combine egg yolks, pumpkin puree, vanilla, salt, spices and remaining sugar. Whisk. Ladle 1-2 ladles of milk into the egg mixture and whisk. Gently bring up the temperature of egg mixture before adding to the milk. Incorporate all of egg mixture into milk and stir, on low to medium heat, with wooden spoon until mixture has body and thickness. A good barometer is a visible streak made with your finger on the back of spoon. Take off heat. Pour over bread cubes, which are waiting in a 2quart buttered pan (approximate size). Pour about 1” of water into a larger pan and set pudding pan inside. Water should be half way up the pan. Bake for about 50 minutes, or until custard is set. Serve warm or at room temperature. Bobby Flay, Fabulous Food Show Page 9
Butter Nut Squash Bread Pudding 2 tablespoons chopped fresh sage 2 tablespoons olive oil, plus more 6 large eggs for the baking dish 2 cups whole milk 2 medium onions, chopped 3/4 pound soft French or Italian 1 1/2 pounds butternut squash bread, cut into 1” pieces (about 7 (about half a medium squash) 1/2 cups) peeled, seeded, & cut into 1/2” 1/2 pound Gruyére cheese, grated pieces (2 cups) kosher salt and black pepper Heat oven to 375O F. Oil a 2 1/2- to 3-quart baking dish. Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until beginning to soften, 4 to 5 minutes. Add the squash, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook, tossing frequently, until just tender, 8 to 10 minutes more. Stir in the sage. Let cool for 10 minutes. In a large bowl, whisk together the eggs, milk, and 1/4 teaspoon each salt and pepper. Add the bread, cheese, and squash mixture and toss to coat. Transfer to the prepared baking dish and bake until golden brown and set, 55-60 minutes. Submitted by Kris Hamons Facebook Subscriber
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Pasta Salad 1 pkg. Tri-colored noodles 1 fresh red bell pepper 1 fresh yellow pepper 1 fresh green bell pepper Sm bunh green onions
1 cup cheddar cheese - cubed 1 cup Monteray Jack cheese Mini pepperoni 1 can black olives Italian dressing
Wash, cut and mix all ingredience. Pour small bottle Italian dressing to coat. Refrigerate overnight. Yummy! Submitted by Joann Moore Facebook subscriber
Stuffed Mushrooms 1/2 cup bulgur 1/3 cup chopped roasted almonds 3 scallions, thinly sliced and white and green parts separated 1/2 teaspoon dried thyme kosher salt and black pepper 4 large or 8 small portobello
mushrooms, stems discarded 4 Tablespoons olive oil, plus more for drizzling 2 oz. Feta, crumbled (1/2 cup) 2 Tablespoons fresh lemon juice 4 ounces mixed greens (6 cups) 1/2 English cucumber, thinly sliced
Heat oven to 400O F. Cook the bulgur according to the package directions; transfer to a medium bowl and let cool to room temperature. Stir in the almonds, scallion whites, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Meanwhile, place the mushrooms on a rimmed baking sheet, rub with 2 tablespoons of the oil, and season with ยบ teaspoon each salt and pepper. Roast, stem-side up, until tender, 18 -20 minutes. Dividing evenly, top the mushrooms with the bulgur mixture and sprinkle with the Feta. Roast until warmed through, 2 to 4 minutes more. In a large bowl, whisk together the lemon juice, the remaining 2 tablespoons of oil, and 1/2 teaspoon each salt and pepper. Add the greens and cucumber and toss to combine. Drizzle the mushrooms with olive oil, sprinkle with the scallion greens, and serve with the salad. Sumitted by Samantha Barnett Assistant Editor Page 11
Brussels Sprouts with Bacon-Horseradish Cream 1 1/2 pounds Brussels Sprouts, washed, trimmed, and halved 4 strips crisp-cooked bacon, finely chopped 1/4 cup sour cream
2 teaspoons prepared horseradish 1/4 teaspoon salt 1/8 teaspoon ground black pepper
Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put Brussels sprouts in the basket and steam 6 - 8 mins until tender. Mix bacon, sour cream, horseradish, salt and pepper in a medium bowl. Add the Brussels sprouts and toss to coat. Place on platter and serve. (This is a great side for turkey, pork, even corned beef) Submitted by: Mrs Ella Senter Prospect, OH subscriber
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Southern Fried Cabbage 3 slices bacon, cut into thirds 1/3 cup vegetable oil 1 teaspoon salt, or to taste 1 teaspoon ground black pepper, or to taste 1 head cabbage, cored and sliced 1 white onion, chopped 1 pinch white sugar Place the bacon and vegetable oil into a large pot over medium heat. Season with salt and pepper. Cook for about 5 minutes, or until bacon is crisp. Add cabbage, onion, and sugar to the pot; cook and stir continuously for 5 minutes, until tender. Submitted by Katherine Breyman Willard Subscriber
Linda’s Thanksgiving Day Stuffing 1 loaf cracked wheat bread 1 loaf sourdough 2 tsp poultry seasoning 1/4 -1/2 tsp pepper 1/2-1 tsp salt
I cup yellow onion, chopped I cup celery, chopped 1 egg 2 cans chicken broth 4 tablespoons real butter
Toast the bread on cookie sheets in oven until lightly brown. Flip to brown both sides. Let cool. Break bread in to small cubes, add dry seasoning and mix. In a skillet, sauté onion and celery in butter until tender. Mix egg with 1 can chicken broth in a bowl. Slowly add broth mixture to celery and onion and bread mixture, ensuring even moisture throughout. Form into even balls and place in sprayed 9x13 baking dish. Add 1 can chicken broth to dish. Cover with foil. Cook 1 hour at 350O. Remove foil. Continue baking for a few minutes to brown outsides of stuffing. *to save on time, Linda suggests toasting bread and mixing the dry seasoning the night before. Store in an airtight container. *for a vegetarian friendly version, use Swanson’s Vegetable Stock. Submitted by Mary Cabrara Mansfield Subscriber Page 13
Ham and Cheese Sandwiches 1 cup butter 1 Tablespoon poppy seed 1/3 cup brown sugar 2 tablespoons Worcestershire sauce 2 tablespoons prepared mustard Heat and boil for two minutes.
Pack of 24 Martin rolls (the very small ones) or hamburger buns 1/2 lb. sliced ham 1 lb. Swiss cheese
Cut rolls in half. Place bottom half in pan - (do not separate rolls). Layer with cheese, ham and cheese. Put roll tops on again. Cut sandwiches, then pour sauce over sandwiches. Bake at 350 degrees for 20 minutes. Submitted by Darlene Burkholder Country Fabrics
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Stromboli 1 pkg. active dry yeast 1/3 cup warm water (110-115O) 1/4 cup vegetable oil 1/2 teaspoon salt 4-5 cups all-purpose flour
12 slices hard salami 1 1/2 lbs. ground beef, browned and drained 1/2 lb. thinly sliced cooked ham 4 cups (16 ounces) shredded mozzerella cheese vegetable oil oregano to taste
Filling 3 tablespoons prepared mustard 12 slices American cheese Dissolve yeast in water in a large bowl. Add oil, salt and flour. Turn out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover an dlet rise in a warm place until doubled, about 45 minutes. Divide dough in half, roll one half into a 15’ x 12’ rectangle. Spread half a rectangle with half of mustard. Over mustard, layer six slices cheese and salami, and half of the beef, ham and mozzarella. Fold plain half of dough over filling and seal ends well. Brush with oil and sprinkle with oregano. Repeat with other half of dough and remaining filling ingredients. Bake at 400O for 25-30 minutes or until lightly browned, cool sightly. Cut in 1” slices. About 16 servings. Submitted by Carolyn McCormick Willard Subscriber
Double Fried Popcorn Chicken One cup cooking oil 3 tablespoons seasoning salt 1/2 teaspoon pepper 1/2 lb chicken ( cut into bite size pieces) one egg 1/4 cup milk 2 cups flour Pre-heat oil to 350O, combine egg and milk in a bowl. combine seasoning salt and pepper and flour in large mixing bowl. Dredge egg coated chicken in the flour mixture, and fry until LIGHTLY golden brown, remove from pan. Place on napkins to drain. Reflour the pre -cooked chicken, and cook till medium golden brown and crispy. ENJOY!! Submitted by Candiss Layne Hall Tiro Subscriber Page 15
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Steak Smothered Potatoes Stir fry beef steak strips Onion Mushroom Green pepper Cream of Mushroom soup Potatoes
Butter Salt Pepper Lemon Pepper Seasoning Lawry’s Seasoned Salt
Put a small amount of water into steak pan. Cook steak on medium heat allowing it to cook and tenderize. When done, add two tablespoons oil for browning and flavor. Then add onions, green peppers and mushrooms.Saute. When finished, complete by adding cream of mushroom soup. During this time you can cut and prepare mashed potatoes. I add the smothered steak to the potato, but you may eat separately if desired. Preparation time: 25-30 minutes. Submitted by Lisa Brant Willard subscriber
Stromboli Dough: 2 oz. oil 4 cups flour 1 1/2 cup war water 1 pkg. yeast 1 teaspoon salt Center: 1 lb. sliced turkey ham
1 lb. sliced provolone cheese 1 lb. sliced cooked salami 1 lb. sliced mozarella cheese 1/3 lb. sliced pepperoni 1-4 oz. can sliced mushrooms 1/2 cup spaghetti sauce Melted butter Oregano
Dough - Put yeast into warm water, dissolve, add rest of ingredients. Knead. Roll out in three separate pieces and spread the spaghetti sauce on top. Layer one slice thick with meats and cheeses in order given. Roll up like a jellyroll and seal edges. Brush melted butter on top and sprinkle with oregano. Cover with foil. Bake at 350O for one hour, then uncover and allow to brown for 10 more minutes. * Note: two loaves of frozen white bread dough can be used instead of making the dough. Submitted by Sandra Burkholder Shiloh Subscriber Page 17
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Pumpkin Chili 3 lbs. ground beef 1 medium onion - chopped 1 cup canned pumpkin 1 teaspoon salt 1 teaspoon pepper 2 teaspoons pumpkin pie spice
2 cans (10 3/4 oz. ea.) condensed tomato soup - undiluted 2 cans (10 oz. ea.) hot chili beans 2 bottles (12 oz. ea.) chili sauce 1 teaspoon sugar 1 teaspoon chili powder
In a large Dutch oven or soup kettle, brown ground beef with onion. Drain greese. Add remaining ingredients. Stir to mix well. Add water if desired to reduce thickness. Bring to boil. Reduce heat and simmer for one hour. Makes 10-12 servings. Submitted by Carolyn McCormick Willard Subscriber
BBQ Hamburgers with Sauce 1/2 cup barbecue sauce 5 lb. hamburger salt and pepper to taste 5 eggs 1 bottle additional barbecue sauce 16 oz. homemade ketchup Lawry’s seasoning salt 1 pkg. saltine crackers, crushed Mix the first 6 ingredients well. Form patties. Brush one side of hamburger with sauce. Sprinkle with Lawry’s salt. Place brushed side down. repaeat sauce on other side. Flip only once. Serve right off the grill. Top with a slice of tomato, onion, lettuce or cheese. About 24 burgers. Can be frozen. Submitted by Rachel Burkholder Country Fabrics
Manhattan Chicken 1 cup maraschino cherries chopped 4 bone-in, skin-on chicken pieces 1 cup pomegranate juice 2 tablespoons olive oil 2 tablespoons whiskey (optional) 1 whole lemon 3 tablespoons cold butter salt and black pepper to taste Preheat oven to 350O. Place the chicken on a sheet pan, drizzle with the olive oil. Finely grate the zest of the lemon and reserve for the sauce. Squeeze lemon juice on the chicken. Season with salt and pepper. Rub oil over chicken. Bake 50-60 minutes or until skin is golden brown and juice runs clear when piercef with a knife. While the chicken bakes, combine the zest of the lemon with the chopped cherries, pomegranate juice and whiskey. Bring to a boil, then simmer uncovered until liquid reduces by half and thickens – about 8 minutes. Stir cold butter into the sauce to give it gloss and body. To serve, spoon the sauce on top of the chicken or serve on the side. Page 19
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Bacon Wrapped Smokies
1. Preheat the oven to 325 degrees F (165 degrees C). 2. Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all. 3. Bake for 40 minutes in the preheated oven, until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the low setting or insert toothpicks in each one for appetizers. Submitted by Katherine Breyman Willard Subscriber
Criscione’s Famous Buffalo Dip 1 cup cream cheese 1 can shredded/chunk chicken 1 cup ranch 1+ cup shredded sharp cheddar cheese 3/4 cup Frank's Hot Wing Sauce Combine ingredients. Heat and serve with Fritos or choice of dipper! Submitted by: Ghostly Manor Thrill Center Sandusky, OH
Salsa Dip 1 lb. ground beef 1 teaspoon garlic powder 10 oz. mushrooms 1 teaspoon chili powder
1 lb. Velveeta cheese 1 teaspoon onion salt 3 cups salsa 1 teaspoon worcestershire sauce
Fry hamburger and add rest of ingredients. Heat until cheese is elted. Serve with tortilla chips or crackers. Yummy! Submitted by Sandra Burkholder Shiloh Subscriber Page 21
Bacon, Cheddar Dip 1 package Sugardale thick cut bacon 1 1/2 cup sour cream 1/2 cup mayonnaise 1 1/2 cup shredded cheddar
cheese 3 Tbsp. diced green onions 1/8 tsp. garlic powder 1/4 tsp. cayenne pepper Dash of salt and pepper
Cook Sugardale bacon in pan until crisp. Allow to drain and cool on paper towels or plates. 2. Meanwhile, in a large mixing bowl combine all other ingredients. Mix well. 3. Once bacon has cooled, crumble or dice into small pieces and mix into dip. 4. Refrigerate until ready to serve. Serve with assortment of crackers, tortilla chips, or fresh vegetables. Submitted by Michael Arnold South Ohio Editor
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Bacon, Cheddar and Tomato Biscuit Sandwich No-Stick Cooking Spray 3 cups Self-Rising Flour 6 tablespoons butter, chilled and cut into 1/2 cubes 2 cups coarsely shredded sharp cheddar cheese 8 thick cut bacon slices, cooked and crumbled 1 1/3 cups buttermilk Mayonnaise 18 slices ripe tomatoes Arugula or basil HEAT oven to 425ยบ F. Coat cookie sheet with no-stick cooking spray. Place flour in food processor container. Add butter cubes. Process until texture of coarse corn meal. Pour into large bowl. Stir in cheese and bacon. Stir in buttermilk just until soft dough forms. Drop by 1/4 cupfuls onto prepared cookie sheet. BAKE 12 to 15 minutes or until golden brown. Cool at least 10 minutes. Slice, spread with mayonnaise. Fill with tomato slice and arugula or basil. Submitted by Lisa Rhoden Facebook Subscriber
Bacon Popcorn 1 package Sugardale raw bacon 1/2 cup popcorn kernels
Seasoned salt or other popcorn seasoning
Fry bacon in a large skillet until crisp. Place bacon on paper towels to cool and drain. Reserve bacon grease from skillet. Once bacon has completely cooled, crumble or chop the bacon into small pieces. In a large, heavy-bottomed pot, pour about 3 Tbsp. of reserved bacon grease and 1/2 cup of popcorn kernels into pot. Stir gently to coat all kernels with bacon grease. Cover pot with lid, leaving it slightly off to the side to vent steam. Heat over medium heat until popcorn fully pops. When popping slows, remove pan from heat and pour popcorn into a large bowl. Season popcorn with salt or popcorn seasoning and top with crumbled bacon. Serve warm. Submitted by Tony Mitchel Facebook Subscriber Page 23
Marshmallow Brownies 1 cup butterscotch chips 1/2 cup butter or margerine 2 eggs 2/3 cup packed brown sugar 1 teaspoon vanilla 1 1/2 cup all-purpose flour 2 teaspoons baking powder
1/2 teaspoon salt 2 cups mini marshmallows 2 cups chocolate chips 1/2 cup chopped nuts
In saucepan over low heat, melt butterscotch chips and butter. Cool for 10 minutes. In a mixing bowl, beat eggs, brown sugar and vanilla. Add butterscotch mixture. Combine flour, baking powder and salt. Add to batter and mix well. Stir in marshmallows, chocolate chips and nuts. spread in 9x13� pan. Bake on 325 degrees. A favorite of ours. Submitted by Darlene Burkholder Country Fabrics
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Delicious Carmel Bars 1/2 c. margarine melted
Crust 1 1/2 c. oatmeal 1 1/2 c. flour 1/2 tsp. salt 1 c. brown sugar 3/4 tsp. soda 1/2 c. butter melted
Topping 1 c. choc chips 3/4 c. chopped nuts 14 oz. caramels 2/3 c. evaporated milk
Mix crust until crumbly. Press 2/3 of mixture into 9x13 pan Bake at 350O for 8 minutes. Top with nuts and chocolate chips. Melt caramels and evaporated milk. Spread over chips and nuts. Sprinkle remaining crumbs on top. Bake for 12-15 minutes more. Submitted by the Keim Family Market Seaman, Oh
Chocolate Chip-Cream Cheese Bars 1 egg 1 yellow cake mix 1/3 cup sugar 1 egg 1 1/2 cup chocolate chips 1/3 cup oil (scant) 8 oz. cream cheese Combine cake mix, egg, and oil together until crumbly. Save one cup for topping. Put remaining crumbs in bottom of a 9x13� pan. Beat together cream cheese, egg and sugar until smooth. Add chocolate chips and spread over the mixture. Sprinkle with reserved crumbs. Bake at 325O for 30 minutes. Do not overbake! Cool and enjoy! Submitted by Sandra Burkholder Shiloh Subscriber
Kit Kat Bars 2 cups graham cracker crumbs 1 cub butter 1/2 cup sugar 1 cup brown sugar 1/2 cup milk
Topping: 1/2 cup chocolate chips 1/2 cup butterscotch chips 2/3 cup creamy peanut butter
Mix together and boil five minutes, stirring constantly. Layer whole graham crackers in bottom of ungreased pan. Pour half of boiled mixture on top. Another layer of crackers; put rest of mixture and top with crackers. Leave as many crackers whole as possible. Melt together and spread on top. Chill. Note: Try to arrange crackers in a straight line. Easier to cut. Submitted by Rachel Burkholder Country Fabrics Page 25
Key Lime Pie with Pretzel Crust • 1/3 cup butter • 3 tablespoons white sugar • 1 1/4 cups crushed pretzels • 1/4 cup key lime juice • 1 (14 ounce) can sweetened condensed milk • 1 cup frozen whipped topping, thawed 1. Preheat oven to 350 degrees F (175 degrees C.) Spray 9 inch pie plate with non-stick spray. In a saucepan, melt butter and stir in sugar. Remove from stove. Stir in crushed pretzels until mixed well. Press into pie plate. Bake for 7 to 9 minutes. Cool before filling. 2. In a medium bowl, combine key lime juice and sweetened condensed milk. Mix well and pour into crust. Chill in refrigerator overnight. 3. When ready to serve. Spoon the whipped topping into a pastry bag and pipe it decoratively around the outer edge of filling. Submitted by Katherine Breyman Willard Subscriber
21st Annual Christmas Wunderland
Festival of Lights
Richland County Fairgrounds Open 7 Days a Week 5:30 - 9 p.m. Dec. 2 - 24
Featuring:Santa & his elves / horse-drawn wagon rides Fri. & Sat. Evenings, Dec. 2-3, 9-10, 16-17 $6 per car, pickup, or mini-van $17 per van or small bus (15-35 passengers) $60 per tour bus
419-747-3717 750 N. Home Rd. Mansfield
$
1
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OFF
Must present coupon. Not valid with other offers. Expires 12/26/11.
www.richlandcountyfair.com Page 26
Pumpkin Cheesecake
• 3/4 cup graham cracker crumbs • 2 tablespoons white sugar • 1/4 cup butter • 3/4 cup canned pumpkin • 1 1/2 teaspoons ground cinnamon • 1/2 teaspoon ground ginger • 3 (8 ounce) packages cream cheese • 1 egg • 1 tablespoon cornstarch •1/2 teaspoon lemon extract
•1/2 cup ground pecans • 2 tablespoons brown sugar • 3/4 cup white sugar • 4 egg yolks • 1/2 teaspoon ground mace • 1/4 teaspoon salt • 3/8 cup white sugar •2 tablespoons whipped cream • 1/2 teaspoon vanilla extract • 1/2 teaspoon lemon extract
1. Preheat oven to 350 degrees F (175 degrees C ). 2. Combine the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter or margarine and mix well. Firmly press mixture into one 9 inch springform pan. 3. Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well, and set aside. 4. Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream, beating well. Add cornstarch and vanilla and lemon flavorings, beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared pan. 5. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Do not over bake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate.
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Classic Cherry Tassies 48 maraschino cherries with stems, drained, reserve 2 Tablespoons juice 2 cups all purpose flour 1 cup (2 sticks) unsalted butter 1/2 cup granulated sugar 6 oz. cream cheese 1 large egg, lightly beaten 1/4 teaspoon kosher salt (divide) 1 teaspoon pure vanilla extract 1 tablespoon butter, melted Preheat oven to 325O. Pat the maraschino cherries dry with paper towels. Blend cup of butter and cream cheese. Add flour and 1/8 teaspoon salt to processor and blend only until mixed. Scoop out about 1 tablespoon of dough per cookie and roll into balls. Place greased muffin tins. Using your thumb make and indentation in each ball. In a small bowl, whisk together cherry juice, the melted butter, remaining salt, sugar, egg and vanilla. Put about 3/4 teaspoon into each dough ball indentation. Place a maraschino cherry in each cookie with the stems up. Bake for 25 minutes or until the cookies are lightly browned and filling is set. Let cool in the pans for 5 minutes and then remove to a wire rack to finish cooling.
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Iced Cherry Rings 1/2 cup unsalted butter 1/2 cup sugar 1 egg yolk 1 teaspoon pure vanilla extract Finely grated zest of 1 lemon 1 1/2 cups all-purpose flour 1/4 cup maraschino cherries, dried 1 1/2 tablespoons freshly squeezed lemon juice (more or less) well and chopped 2-3 drops maraschino cherry liquid 1/2 cup confectioners' sugar O Preheat oven to 350 . Cream together butter and sugar until fluffy. Add egg yolk, lemon zest and vanilla, mix well. Stir in flour, add the cherries and mix with hands until it forms a soft dough. Roll out dough to 1/4” thickness and cut into 3” rings. Place on greased baking sheets. Bake 15 minutes or until firm and just beginning to color. Let cool 5 minutes. Transfer to a wire rack to finish cooling. Mix the confectioners' sugar with lemon juice and maraschino cherry juice until it becomes a smooth paste. Drizzle over the cooled cookies and let stand until the icing sets, about 30 minutes. Makes 10-15 cookies.
Corn Flakes Jumbles 1 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup sugar 1/3 cup butter or margarine 1 egg 5 teaspoons milk 1/2 teaspoon vanilla 2/3 cup Craisins ® or cherries
1/2 cup chopped walnuts 2 2/3 cups corn flakes, crushed to 2/3 cup
In medium bowl, stir together flour, baking powder, soda and salt. St aside. In large bowl, beat sugar and butter on medium speed until combined. Add egg, milk, and vanilla. Beat until fluffy. Add flour mixture. Mix until combined. Stir in Craisins® and nuts. Drop rounded teaspoonfuls of dough into cereal crumbs. Roll until coated. Place on greased cookie sheet. Flatten slightly. Bake at 375O about 12 minutes or until golden brown. Cool. Store in airtight container. Sumitted by Kathy Barnett Managing Editor Page 29
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Chocolate Orange Truffles 1/4 cup unsalted butter 3 tablespoons heavy cream 4 (1 oz.) squares semisweet chocolate, chopped 2 tablespoons orange liqueur 1 teaspoon grated orange zest
4 (1 oz ) squares semisweet chocolate, chopped 1 tablespoon vegatable oil
In a medium saucepan over medium-high heat, combine butter and cream. Bring to a boil, and remove from heat. Stir in 4 ounces chopped chocolate, orange liqueur, and orange zest; continue stirring until smooth. Pour truffle mixture into a shallow bowl or a 9X5 in loaf pan. Chill until firm, about 2 hours. Line a baking sheet with waxed paper. Shape chilled truffle mixture by rounded teaspoons into small balls (a melon baller also works well for this part). Place on prepared baking sheet. Chill until firm, about 30 minutes. In the top of a double boiler over lightly simmering water, melt remaining 4 ounces chocolate with the oil, stirring until smooth. Cool to lukewarm. Drop truffles, one at a time, into melted chocolate mixture. Using 2 forks, lift truffles out of the chocolate, allowing any excess chocolate to drip back into the pan before transferring back onto baking sheet. Chill until set.
Peanut Brittle 1 cup raw Spanish peanuts 1 cup white sugar 1/2 cup light corn syrup
1/2 cup water 1 teaspoon baking soda
Lay out several sheets of foil to spoon the hot peanut brittle onto. In a large skillet mix the sugar, syrup, and water together. Cook at a medium-high heat, stirring regularly. Heat until the mixture has a hard ball consistency. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. If you don't own a candy thermometer, occasionally hold spoon above mixture, allowing it to drip off spoon. When mixture is at hard ball stage, it will 'hair' off the spoon when falling, looking like a clear spider web. Once mixture is at hard ball consistency, add raw peanuts. (They will pop a little.) When mixture starts to turn a light clear-brown, as if it's starting to burn, remove from stove. Add soda and stir. Mixture will foam up. Spoon out bite-size pieces onto unbuttered foil, stirring constantly between each couple of pieces. Mixture can also be poured onto unbuttered foil as one big piece and broken into smaller pieces once cooled. Page 31
Divinity 4 cups sugar 1 cup white corn syrup 3/4 cup cold water
3 egg whites 1 teaspoon pure vanilla 2 cups chopped pecans
In a heavy saucepan over medium heat, stir together sugar, corn syrup, and water. Stir only until sugar has dissolved. Cook syrup mixture until it reaches 250O F on a candy thermometer, bringing it to a hard ball stage. While the syrup is cooking, beat the egg whites until stiff peaks form. Once the sugar mixture reaches 250 degrees F, carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at high speed. Add the vanilla and continue to beat until mixture holds its shape, approximately 5 minutes. Stir in pecans. Using 2 spoons, drop the divinity onto waxed paper, using 1 spoon to push the candy off the other. If candy becomes too stiff, add a few drops of hot water. You will need to work fast. Cool on racks completely. You can store them in an airtight container for up to 2 weeks. Submitted by Lisa Rhoden Facebook Subscriber
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Hot Chocolate Gift Mix 11 cups dry milk powder 1 (8 oz.) container powdered nondairy creamer 2 1/2 cups confectioners sugar 1 (16 oz.) container instant chocolate drink mix Sift together the powdered milk, non-dairy creamer, powdered sugar and instant chocolate drink mix. Store in air tight containers or glass jars for gift giving. To use: Add 3 to 4 tablespoons of mix to 1 cup of water. Add a dash of cinnamon if desired.
Play Dough 1 cup of salt 1 cup of water
2 cups of flour 1 tablespoon of cooking oil
Mix the salt, flour, oil, & water together. Add desired colors of cake coloring. Knead with hands.
Red and Green Christmas Jalapeno Jelly 1 cup chopped red bell pepper 1/2 cup chopped jalapeno pepper 5 cups white sugar
1 1/2 cups apple cider vinegar 1 (6 oz.) container liquid pectin
Remove stems, veins and most of the seeds of the bell and jalapeno peppers. Mince peppers in a food processor. In a 5-quart pot over high heat, combine bell peppers, jalapenos, sugar and vinegar. Bring to a rolling boil; boil for 3 minutes. Remove from heat and cool for 5 minutes. Stirring constantly, add the pectin and let mixture continue to cool for 2 minutes more. Now stir for 1 minute. Pour into hot, sterilized jars and top with sterilized lids. Secure lids with bands and allow jars to cool slowly, creating a vacuum seal. Submitted by Angela Offenburger Missouri Weekender Editor Page 33
Gifts in a Jar 12 tall jelly (12-ounce) canning jars with lid and rings 2 Carton epsom salts, 4 pound (approximately 16 cups) 4 lb. sea salt or kosher salt (6 cups)
12 Drops peach essential oil 12 Drops orange food color 3 pieces cardstock (for gift tags) 1/2 teaspoon liquid glycerin, divided
Wash, rinse and dry canning jars. Empty one carton Epsom Salts into large mixing bowl or batter bowl. Add 3 cups sea salt, stir well. Stir in 1/4 teaspoon glycerin and 6 to 8 drops essential oil. Mix well. In second large mixing bowl, empty one carton Epsom Salts, and add 3 cups sea salt. Stir well. Add 1/4 teaspoon glycerin, 6 to 8 drops essential oil, and food color. Stir until completely blended. Color should be even. Use a heavy-duty stand mixer to mix bath salts easily. Set mixer to lowest setting and mix until color is even -Don't try this with hand mixers or smaller stand mixers! Holding canning jars at an angle, layer salts in jars, alternating white and colored mixtures. Submitted by Tammi Haspenslaugh Facebook Subscriber
Holiday Tiramisu 1 package Cinnamon Yeast Rolls, baked and cooled 2 tablespoons dark rum, optional (or use warm water ) 1/2 cup golden raisins 6 large egg yolks 1 large egg 1/4 cup plus 1 tablespoon sugar 16 oz. Mascarpone cheese 11â „2 teaspoons vanilla extract 1/2 cup heavy cream
1 1â „4 cups freshly brewed espresso, cooled Ground cinnamon, for dusting Cut rolls into 1/3rds. Set aside. In a small bowl, combine rum and raisins. Beat egg yolks, egg and 1/4 cup sugar on high speed until very thick and pale yellow, about 5 minutes. Add Mascarpone and vanilla and mix on low speed until mixture is smooth. Whip heavy cream and remaining 1 tablespoon sugar until thick. Fold whipped cream into egg mixture. Dip half of roll pieces in espresso and place into a baking dish. Sprinkle with 1/2 of raisins and cover with 1/2 of Mascarpone mixture. Spread into an even layer. Repeat layering process and dust with cinnamon. Cover with plastic wrap and refrigerate. Serve chilled. Submitted by Lisa RhodenFacebook Subscriber
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