2015 Holiday Cookbook

2015 HolidayCookbook

A SPECIAL SUPPLEMENT TO THE HURON DAILY TRIBUNE NOVEMBER 4, 2015

Featuring...Appetizers, Dips & Beverages • Main Dishes & Casseroles

Cakes, Cookies & Candies • Desserts, Pastries & Pies

Breads & Coffee Cakes • Soups & Salads • Wild Game

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1 (15 ¼ ounce) can crushed pineapple in juice, undrained1 ½ C butter or margarine, softened3 C sugar5 large eggs½ C 7-Up3 C cake flour, sifted1 tsp lemon extract1 tsp vanilla extract

Grease bottom and sides of 3 (9-inch) round cake pans; line bottoms with wax paper. Grease and flour wax paper. Drain pineapple, reserving ¾ cup juice. Remove ¼ cup reserved juice for cream cheese frosting, and reserve crushed pineapple for pineap-ple filling.

Beat butter at medium speed with an electric mixture until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating until blended after each addition. Combine ½ cup reserved pineapple juice and soft drink. Add flour to butter mixture alternately with juice mixture, beginning and ending with flour. Beat at low speed until blended after each addition. Stir in extracts.

Pour into prepared cake pans. Bake at 350 degrees for 25 to 30 minutes or until a wooden toothpick inserted in center comes out clean. Remove pans immediately; cool on wire racks.

Spread ¾ cup pineap-ple filling between cake layers and remaining fill-ing on top of cake. Spread Cream Cheese Frosting on sides of cake; pipe bor-der around top, if desired. Sprinkle with coconut. Gar-nish, if desired.

• Pineapple Filling2 C white sugar¼ C cornstarch1 C drained crushed pineapple1 C waterStir everything together in a saucepan. Cook

over low heat stirring occasionally for 15 min-utes or until very thick. Set aside to cool.

• Cream Cheese Frosting½ C butter softened1-3 oz. pkg. cream cheese softened1-16 oz. pkg. powdered sugar¼ C pineapple juice1 tsp. vanillaBeat butter and cream cheese until well

blended. Gradually stir in the powdered sugar, juice, and vanilla, mixing well.

Debbie PeruskiUbly

735 N. Van Dyke • Northgate Shopping Center Bad Axe 989-269-9131

Monday - Friday 8-8, Saturday 8-5:30

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michigansthumb.comHOLIDAY COOKBOOK2 Wednesday, NOVEMBER 4, 2015

2015 Holiday Cookbook winners announced

COCONUT-PINEAPPLE CAKE

12 oz. or 3/4 box of Rigatoni noodles,cooked and drained 1 lb. ground beef or turkey, brownedand drained1 can tomato soup1 can cream of mushrooms soup1- 4 oz. can mushrooms1/2 package of pepperoni (approximately 25 slices)1 tsp. oregano1/2 tsp. onion powder1-12 or 16 oz. jar of pizza sauce16 oz. package of cheddar or mozzarella cheese Mix all of the above ingredients together and top with

one 16 oz. package of cheese and place in a 9” x 13” bak-ing dish. Cover with foil and bake @ 350 degrees for 45 minutes.

Kay DubeyOwendale

PIZZA CASSEROLE

1 C butter softened4 eggs3 C flour1 tsp soda2 C sour cream1/2 C chopped walnuts2 3/4 C sugar, divided2 tsp vanilla2 tsp baking powder1 tsp salt2 T cinnamon

In a bowl cream butter and 2 cups sugar. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well.

Combine the flour, baking powder, soda and salt in another bowl; add to creamed mixture alternately with sour cream. Combine cinnamon, nuts and remaining sugar in another bowl.

Spoon 1/3 of the batter into a greased and floured 10” tube pan. Sprinkle 1/3 of nut mixture over batter. Repeat these layers twice. Bake at 350 degrees for 65-70 minutes. Cool for 10 minutes before removing from the pan.

Robin BoyntonHarbor Beach

CINNAmON COffEE RINg

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PIZZA DIP1/2 C milk6 oz. cream cheese1/2 C mozzarella cheese1/2 C Parmesan cheese

Cook over medium heat until melted. Pour into a 9 inch pie pan. Cover with 8 ounces of pizza sauce and pepperoni. Bake at 350 degrees for 10-15 minutes or until hot and melt-ed. Serves 8-10.

Lois DiebelBay Port

THE BAgEL DIP1 1/3 C mayonnaise1 1/3 C of sour cream2 T Accent2 tsp of dill weed2 packages of dried beef (or jars)

Mix together all above and add the dried beef last.

Tear it into bite size pieces and fold it into the mixture.

Karen AndersonHarbor Beach

CRAB STUffED mUSHROOmSSeparate stems from But-

ton or Portabella mushrooms (approx. 1/5 lbs.)

Wash. Chop half of stems for use later.

Saute 1/4 C butter with:3 oz. green onions, choppedsmall2 cloves minced garlic1/4 tsp. thyme1/8 tsp. Accent flavorenhancer, if availableCook 5 minutes.Add to above mixture:1 C dry bread pulled apart to small piecesCombine with enough water

to make bread moist.

Chopped mushroom stems1/2 lb. canned shredded

crab meat, including juiceSalt and pepper to tasteSaute on low for 15 minutes.Fill each mushroom cap

with portion of mixture and place on cookie sheet.

Broil for 10 to 15 minutes or until cooked thoroughly

through.Serve immediately.

Mary OttoBad Axe

SLOw COOKER RUEBEN DIP 1-16 oz. can sauerkraut drained1-8 oz. package creamcheese2 C shredded Swiss cheese2 C shredded corned beef1/4 C Thousand Island dressing (add more if needed) Mix all ingredients together

and heat on high in small slow cooker for 45 minutes (stirring occasionally to blend ingredi-ents) or low for 2 or more hours.

Serve with Triscuits or rye crisps.

Kay DubeyOwendale

BEAN DIP1 C diced celery1 C diced onion1 C diced green pepper1/2 C cider vinegar1/2 C sugar3/4 C oil not shortening1/2 tsp salt1/2 tsp pepper

Boil all the above ingredients for about three minutes. Set aside to cool.

1 can pinto beans1 can black beans1 can white corn1 small jar of pimento

Drain these four ingredients well. Let them drain while the above ingredients are cooling.

Add beans to cooled ingredi-ents and let marinate overnight in refrigerator. Drain well the next day. Best served 24 or 48 hours after draining.

Serve with Frito Scoops or any other scoop type chip.

Doris DavisBad Axe

CHEESE BALL2 pkgs. cream cheese1 small jar Cheese Whiz1 mild Colby cheese (8 oz.)

shredded1-2 T chopped onion1-2 T chopped green onion1-2 T Worcestershire saucePecans or walnuts (optional)

Set cream cheese on coun-ter to soften for approx. an hour. Combine all ingredients into a large mixing bowl, mix-ing together until thoroughly combined. Cover bowl and put into refrigerator for about a half hour to firm up. Take bowl out of refrigerator and roll cheese mix-ture into a ball (or two; as this recipe makes a large amount). Top off cheese ball with nuts or chopped greens from onions. Serve with crackers.

Terry FahrnerSebewaing

CHEESE STRAwS1/4 tsp cayenne pepper2 C self-rising flour1/4 tsp salt2 C shredded sharp cheddar cheese at room temperature1 C butter at room temperature

Preheat the oven to 350 degrees.

Sift together the flour, cay-enne and salt and set aside. Use an electric mixer to cream together the butter and cheese until blended. Add the flour mixture slowly, beating at low speed, then continue to beat for 5 minutes, until very creamy, scraping down the sides of the bowl several times.

Using a cookie press with

a star tip, make 3-inch-long cheese straws, leaving at least 1/2 inch between each on an ungreased cookie sheet. Bake straws for 10 to 15 minutes or until lightly browned. Remove to racks to cool. Makes approx-imately 5 dozen cheese straws.


4675 Hill Street • Cass City989.872.2121

We wish you & your family a safe, healthy, and wonderful holiday season!

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HOLIDAY COOKBOOK Wednesday, NOVEMBER 4, 2015 3michigansthumb.com

Appetizers, Dips & Beverages

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BREAKfAST BAKE1-12 oz. can flaky Grand biscuits1-8 oz. bag shredded cheese1/2 C milk1 C milk1 C cubed ham5 eggssalt and pepper

Mix all ingredients except biscuits together well. Cut bis-cuits into fours, and carefully mix into the mixture. Transfer to a roomy greased casserole dish.

Bake at 350 degrees for 25 minutes. Serves 8-12.

Lois DiebelBay Port

THANKSgIVINg IN A PAN1-6 oz. pkg. stuffing mix2 1/2 C cubed cooked turkey2 C frozen green beans,thawed1-12 oz. jar turkey gravyPepper to taste

Prepare stuffing mix according to package direc-tions. Transfer to a greased 11 x 7 x 2 inch baking dish. Top with turkey, beans, gravy and pepper.

Cover and bake at 350 degrees for 30-35 minutes or until heated through. Yield: 6 servings.

Susan GremelSebewaing

A HEARTY DELIgHT4 to 5 eggs2 to 3 T butterOlive oil to cover bottom of pan2 T garlic, crushedSalt and pepper to taste1 heaping cup of spinach,washed well

Place all ingredients in pan on top of stove. Stir well until done.

Darlene BenderBad Axe

ROOT BEER PULLEDPORK SANDwICHES1 boneless pork shoulderbutt roast, 3-4 lbs1-12 oz can root beer or cola1-18 oz bottle barbecuesauce12 Kaiser rolls, split

Place roast in a four or five quart slow cooker. Add root beer. Cook covered on low for eight to 10 hours or until ten-der.

Remove roast. Cool slightly. Discard cooking juices. Shred pork with two forks. Return to slow cooker. Stir in barbe-cue sauce. Cook, covered until heated through, about 30 minutes.

Serve on rolls.Doris Davis

Bad Axe

CREAmY RANCH PORKCHOPS AND POTATOES1 1/2 lbs. boneless porkchops (about 4-6 chops)6-8 medium potatoes,chopped in large pieces2 cans cream of chickensoup2-1 oz. pkgs. dry ranchdressing mix1 C milk

Combine soups, milk and ranch dressing mixes. Add all other ingredients. Put in greased slow cooker. Cook on high for 3-4 hours or low for 6-7 hours.

Geraldine RutkowskiUbly

CARNE ASADA STEAK2 lb steakMarinade:4 cloves garlic minced (4 tsp)1 jalapeno, seeded and minced1 tsp ground cumin1 bunch cilantro finelychopped1 tsp salt1/2 tsp black pepper2 limes, juiced (4 T)2 T white vinegar1/2 tsp sugar1/2 C oil

Combine marinade ingre-dients in a medium bowl or storage container. Slice steak in thin strips. Place steak in marinade; toss to coat. Cover and refrigerate 1-4 hours. Grill to preferred doneness. Let rest 5 minutes. Serve on warm tor-tillas with desired toppings.


CHICKEN AND RICEMix together:2-10.5 oz. cans cream of mushroom soup2-10.5 oz. cans cream of chicken soup2 C rice, not Minute Rice4 1/2 cans of water1 pkg. Lipton Onion SoupMix

Pour in a roaster. Lay chick-en on top and bake for 1 1/2 hours at 350 degrees.

Bonnie KempUnionville

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HONEY, gINgER AND NECTARINE ICED TEA(from Rachael Ray Show)

Make the basic tea concen-trate with the following chang-es:

Add tea bags to the water along with a one inch piece of fresh ginger thinly sliced. Add 2 T honey and 1/2 lemon thinly sliced. Steep and cool as directed.

Discard the ginger and lemon. Stir in two nectarines, each cut into eight wedges and 1/2 lemon thinly sliced. Serve over ice.

Lynn HuettLewiston

PIPINg HOTVENISON DIPSpread 2 small cans of

refried beans in a 9x13 pan. Brown 2 pounds of venison or hamburg. Add 1 package of dry taco mix, 1 small can enchilada sauce, 1 small taco sauce. Mix well. Pour over beans. Spread three cups of grated cheese on top. Heat at 400 degrees until cheese melts.


HOT ARTICHOKE CRAB SPREAD1-14 oz. can artichoke hearts1-6 oz. can crab1 C grated Parmesan cheese1 C mayonnaise1/4 tsp. lemon pepper

seasoning1/4 to 1/2 C seasoned breadcrumbs1 T butter

Drain artichoke hearts. Chop with crab meat. Add remaining ingredients (except buttered crumbs). Spoon into lightly greased 10”x6”x2” bak-ing dish. Sprinkle with crumbs which have been mixed with 1 tablespoon melted butter. Bake at 350 degrees for 20 min-utes or until hot. Serve with crackers as a spread. Can use tortilla chips also.

Kami Maurer HouseSebewaing

ImmUNE BOOSTERSmOOTHIE (for the winter months)½ beet1 stalk celery1 tsp. coconut oil¼ avocado½ C strawberries1/8 tsp turmeric14 nero aronia berries¼ C rose hip berries7 sea buckthorn berries2 T lemon juice½ apple6 ice cubesCoconut water or plain

waterPut into a good blender/

smoothie blender. Blend until everything is smooth. Enjoy!!

1 servingDena McCormick

Kinde

Appetizers, Dips, Beverages Main Dishes, Casseroles

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TAmALE PIE1 lb. ground beef, browned1/2 med. onion, chopped3 cloves garlic, minced1/4 tsp. oregano1 C mild salsa or 1 (8 oz) cantomato sauce or Rotel tomatoes1 can chili beans1 T chili powder (or more, to taste)

Brown meat and onions, drain, add tomato sauce, beans, chili powder, garlic, oregano, salt and pepper to taste. Add enough water so mixture is covered. Sim-mer 15 to 20 minutes. Pour into a 2 quart baking dish and top with corn bread batter.

Bake in 425 degree oven 25 minutes.

Corn Bread Batter:1/2 C cornmeal1/2 C flour2 T sugar2 tsp. baking powder1/2 tsp. salt1/2 C. milk2 T. oil1 egg2 T jalapeno peppers (optional)1/3 C cheddar cheese in 1/2

inch cubesCombine all ingredients for

Corn Bread Batter. Use in above recipe.

For a variation, rings of jalape-no peppers (or chopped peppers)


fLORIDA CHILI1 - jar of undrained Randall’sgreat northern beans1 -14 oz cans of Swansonschicken broth1 -16 oz jar of Pace mediumor mild heat salsa 1 -12.5 oz can of Tyson chick-

en breasts or fresh cooked cut up chicken breast.

1/2 – 8 oz. brick Monterrey jack cheese shredded

Bring the first four ingredi-ents to a boil in a crock pot or large sauce pan on medium to high heat. Add the cheese stirring constantly until well blended. Simmer till ready to eat, stirring occasionally to keep the cheese from sticking to the bottom of the pot. Enjoy

with fresh homemade bread. Serves four.

Dena McCormickKinde

CHOP SUEY1 lb beef cut into small bitesize pieces1 lb pork cut into small bitesize pieces1 large can Chinese vegetables 1 can bean sproutsMolassesSoy sauceFlourCorn starchWater

Directions: flour meat and brown in small amount of oil

in small batches. Put in large kettle. Put on medium heat. Add all vegetable with juices. Add 1/2 C soy sauce. Add 4 T molasses. Add 1 C (or more) of water. Allow to simmer. Prior to serving, if not thick and still watery, mix 3 T corn starch with 1 C cold water and stir into mixture. It will thicken upon cooking.

Serve over rice or noodles. Additional soy sauce can be served with the meal.

Arlene SchipinskiFilion

Main Dishes, Casseroles

Soups & SaladsHAmBURgER mINESTRONE SOUP1 lb. hamburger, browned and drained1 C chopped onions1 C cubed potatoes1 C diced carrots1/2 C celery2 1/2 C tomatoesBring mixture to a boil.

Add:1/4 C raw rice1 C shredded cabbage1 small bay leafdash of pepper5 tsp. salt1/2 tsp. dried thyme1/4 tsp. basil1 1/2 qt. waterCover and simmer for one

hour. Serves 12-15.Lois Diebel

Bay Port

SLOw COOKERBEEf STEw1 lb. beef, cubed1 bag baby carrots4 potatoes cut in large cubes1 pkg. dry onion soup mix2 cans cream of mushroomsoup1-8 oz. can tomato sauce1-10 oz. pkg. frozen green peas, thawed

Place all ingredients into a greased slow cooker. Cook on low 7-10 hours or high 5-6 hours.


SAUSAgE & KALE SOUP1-16 oz tube spicy pork sausage3 qt chicken stock8-10 potatoes, peeled and diced2 bunches kale, cleanedand chopped

Brown sausage in a large kettle, add chicken stock and potatoes. Cook until potatoes are fork tender. Add Kale and cook 10 - 15 minutes. (Tip – if you like spicy food, you can add 1 tsp crushed red pepper flake to browned sausage)


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TRISHA YEARwOOD’S CHICKEN TORTILLA SOUP 3 T butter1 tsp. minced garlic1 medium onion, finely chopped2 T. all-purpose flourThree 14 oz. cans chicken broth4 C half-and-halfOne 10.75 oz. can cream of chicken soup1 C salsa, mild or spicy4 boneless, skinless chickenbreasts, boiled, drained, and shreddedOne 15 oz. can black beans, drainedOne 15 oz. can kidney beans, drainedOne 15 oz. can whole kernelcorn, drained2 tsp. cuminOne 1.27 oz. packet of fajitaseasoningOne 16 oz. bag tortilla chips8 oz. Monterrey Jack cheese, grated

8 oz. Sharp Cheddar cheese, grated1/2 C sour cream Melt butter in large pot over medium

heat. Add garlic and onion and sauté until softened, 5 minutes. Add the flour and stir well, cooking from 1 minute more. Add the broth and the half-and-half. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning, continue to simmer over low heat for 15 minutes.

Crumble the tortilla chips into indi-

vidual bowls and top with a ladle of soup. Sprinkle each serving with cheese and add a dollop of sour cream.

Kay DubeyOwendale

mEDITERRANEAN VEgETABLE SOUP1 T olive oil1 onion, diced1 carrot, halved lengthwise and sliced2 stalks celery, sliced3 cloves garlic, minced2 C chicken or beef broth2 C water1 can (14 1/2 oz.) diced tomatoes, not drained1 T fresh basil, chopped1/4 tsp oreganosalt and pepper to taste1-15 oz. can cannelini or white beans,drained and rinsed1 C pasta bows (or other small pasta)Parmesan cheese (optional)1 small head escarole (optional)

Heat the oil in a heavy saucepan over medium heat. Add the onion, carrot and celery, and saute until ten-

der, about 5 minutes. Add the garlic, broth, water, tomatoes, basil, oregano, salt, pepper and beans. Bring to a boil, reduce heat and simmer for 10 minutes. If escarole is being used, wash, tear into 2 inch pieces and add to soup 15 min-utes before soup is done, or at the same time as the pasta. Add the pasta bows and cook 10 to 15 minutes, stirring occasionally until the pasta is cooked and the escarole is tender.

Serve sprinkled with Parmesan cheese.

Kami HouseSebewaing

Soups & Salads

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December 5 • 11am - 12:30pm: Childrens Pizza Party with Santa Claus at Pigeon District Library!

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Breads & Coffee Cakes7-UP BISCUITS4 C Bisquick1 C sour cream1 C 7-Up1/2 C melted butter

Mix Bisquick, sour cream and 7-Up. Dough will be soft. Knead and fold dough until well mixed. Pat dough out and cut out biscuits with cutter.

Melt butter in bottom of cookie sheet or 9x13 inch pan. Place biscuits on top of but-ter and bake at 350 degrees for 12-15 minutes or until brown.

Serves 10-12Lois Diebel

Bay Port

CHRISTmAS mORNINg CINNAmON ROLLS Grease 9x13 pan. Place 24

frozen rolls evenly spaced in greased pan. Melt one stick margarine or butter and pour over rolls. Combine 1-4oz. pkg. butterscotch pudding dry (cook type - not instant),

1/2 C chopped walnuts or pecans, 1/2 C brown sugar1 tsp. cinnamonSprinkle this mixture over

rolls. Let stand overnight at room temperature. Bake @ 350 degrees for 25 minutes.

Kay DubeyOwendale

AUTUmN APPLE BREADCream together:1 C shortening2 C sugar4 eggs

Add:2 tsp. baking soda2 tsp. salt4 C flour4 T sour milk (3 T milk and 1 T vinegar)2 tsp. vanilla4 C finely chopped apples

Mix all together and spoon into greased loaf pans.

Top with mixture of:4 T butter4 T flour4 T sugar2 tsp. cinnamon

Spread topping over bread batter. Bake at 350 degrees for one hour. Makes 2 to 3 loaves, depending on size of pans used.


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Cheesey Black Bean Salsa DipChef: Gil Sprague - Elkton Terminal Bean Plant - Elkton, MI

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For more bean recipes visit our Bean Website at www.coopbeans.com

Soak beans in water for 8-10 hours. Drain and rinse the beans, place beans in kettle and add enough fresh water to cover beans. Cook beans, celery, and onion for 50 minutes in a kettle. In a crock pot put the rest of the ingredients in and cook on low. When beans

are done mash with fork and add to crock pot. Keep crock pot on low until everything is melted and creamy. Serve with tortilla chips.

1 cup CO-OP ELEVATOR® dry black beans1 rib celery chopped1 small onion chopped1 – 16 oz. jar salsa

1 – 8 oz. brick cream cheese1/2 brick Velveeta® cheese5 jalapeno rings diced (from a jar)


KITTY’S HONEY wHOLE wHEAT BREADHeat to warm:1-12 oz can evaporated milk1½ C water½ C honey2 T vegetable oil

Whisk together dry ingredi-ents:

3 C whole wheat flour½ C instant potato flakes

(this makes for a less crumbly loaf)

2 pkgs Instant yeast1 T salt

Add scalded mixture to dry, mixing on low speed 1 minute, 2 more minutes on medium.

Add in following order:1 C whole wheat flour3 C unbleached flour (one

cup at a time until smooth and no longer sticky)

Knead 5 minutes. Place in greased bowl, turn, let rise until doubled in bulk (45 minutes.) Punch down and shape into 2-3 loaves. Place in greased loaf pans. Let rise 35-45 minutes.

Bake 350-375 degrees for 45 minutes.

After 35 minutes, smooth solid shortening over top of crust and return to oven.

Cool in pan on rack for 10 minutes. Remove from pans and finish cooling on wire rack.

Kitty SkariskyMinden City

AmISH fRIENDSHIP BREADRecipe for Starter1 C sugar1 C milk1 C flour

1 C Amish Friendship Bread Starter2/3 C oil3 eggs2 C flour2 tsp baking powder1/2 tsp baking soda1/2 tsp salt2 tsp vanilla1 1/2 tsp cinnamon1 C sugar

Preheat oven to 350 degrees. In mixing bowl, combine all ingre-dients. Grease and flour well two 9″x5″ bread pans. Bake for 40 to 45 minutes.

Variations: Add 1/2 cup of one or more of the following: raisins, chopped apples, crushed pine-apple, candied fruit, coconut, chopped dates, nuts or chocolate chips. Add to batter just before baking.


HAZELNUT CINNAmON ROLLS3 T butter, melted1/3 C hazelnuts toasted and

chopped. Can substitute pecans or walnuts in it’s place

¼ C. packed dark brown sugar

2 T sugar1 tsp. ground cinnamon1/8 tsp ground cloves1 loaf purchased frozen bread

dough, thawed to room temp.¾ C powdered sugarMascarpone cheese (16 oz

cream cheese, ½ C sour cream, ¼ C heavy cream, blended until smooth)

Use 3 T of this and keep the rest covered in refrigerator for another time you make this rec-ipe

1 T buttermilkBrush 1 T melted butter over

the bottom and sides of an 8x8x2 baking dish. Mix nuts, brown sugar, sugar, cinnamon and cloves in a small bowl. Roll out thawed dough. On a lightly floured surface, form a 12x9 rect-angle. Brush with 1 T butter over dough, sprinkle nut mixture over dough leaving a ½ inch border.

Start at one long side, roll up dough, jelly roll style, forming a log. Pinch seam to seal. Cut log in 9 equal pieces. Lay cut side down. Space evenly in buttered dish. Cover dish with plastic wrap and sprayed with non stick spray or olive oil to keep it from sticking. Let rise until doubled, about 45 min. Take off plastic wrap and bake on center rack in oven at 325 degrees until golden brown about 25 minutes.

Serves 4-6 peopleDena McCormick

Kinde

Breads & Coffee CakesROCKY ROAD NO BAKECHEESECAKE3 squares semi-sweet baking chocolate, divided2-8 oz. pkg. cream cheese,softened1/3 C sugar1/4 C milk2 C thawed Cool Whip3/4 C mini marshmallows1/3 C chopped peanuts1-6 oz. Oreo crust

Microwave one of the choc-olate squares on high for one minute until melted. Set aside.

Beat cream cheese, sugar and milk in large bowl. Add melted chocolate. Gently stir in whip topping, marshmal-lows and peanuts. Coarsely chop remaining two chocolate squares. Stir in cream cheese mixture. Spoon into crust.

Refrigerate for four hours or until set. Makes 10 servings.

Lois DiebelBay Port

BANANA CREAm PIE One prebaked pie crust,cooled 2-3 bananas, sliced into the

bottom of the cooled pie shell. Blend together: 3/4 C milk1/2 tsp. vanilla1 pkg. vanilla puddingBeat these three ingredients

together for 1 minute. Stir into the above mixture:

1-8 oz. sour cream1 C Cool Whip Spoon all over bananas

and top with additional Cool Whip to cover entire top of pie. Refrigerate until ready to serve.

Kay DubeyOwendale

PINEAPPLE SqUARESCrust:2 ½ C flour1 C vegetable shortening½ C milkCut shortening into flour

as for pie crust. Add milk till dough holds together. Press and fit into jelly roll pan, mak-ing an edge around the sides.

Filling:15 oz can crushed pine-

apple in its own juice. Do not drain.

1 C sugar7 T tapioca or flourMix together and fill shell.Bake 400 degrees for 20

minutes. Cool completely.

Icing:2 C confectioners sugar8 oz. cream cheese1 T vanilla½ C margarine or butterBlend well and spread over

all. Chill, cut into squares.


Pastries, Desserts, Pies

9

PEANUTTY CHOCOLATE mOUSSE PIEHalf 8 oz. pkg. peanut brittle,crushed, about 1 C25 vanilla wafer cookies,crushed about 1 C1/3 C butter, melted3-3.5 oz. pkgs. chocolatemousse mix1 3/4 C milk1-7 oz. pkg. chocolate covered peanuts, coarselycrushed about 1 C1 T grated orange peel,optional1/2 C heavy cream

Heat oven to 375 degrees. In a 9 inch plate, combine crushed peanut brittle, vanilla wafers and melted butter. Using fork stir and mix well. Press mixture

firmly and evenly over bottom and up sides of plate. Place in freezer while preparing filling.

Prepare chocolate mousse according to package direc-tions, using 1 3/4 C milk. When thick and fluffy, fold in crushed chocolate covered peanuts and grated orange peel. Mound mousse immediately in pre-pared pie shell. Refrigerate for at least 1 hour and up to 8 hours.

At serving time, in small bowl with electric mixer at high speed, beat cream until soft peaks form. Swirl over top of pie.


gERmAN CHOCOLATECHEESECAKE1-18 1/4 oz. pkg Germanchocolate cake mix2-8 oz. cream cheese, softened 1 1/2 C sugar4 eggs, slightly beaten

Prepare cake batter accord-ing to package directions. Set aside.

In a small mixing bowl, beat cream cheese and sugar until smooth. Add eggs. Beat on low speed just until combined.

Pour half of the cake bat-ter into a greased 13 x 9 x 2 inch baking dish. Gently pour cream mixture then remaining batter over top. Spread to edge

of pan. Bake at 325 degrees for 70-75 minutes or until a tooth-pick inserted near the center comes out clean. Cool on a wire rack for 1 hour.

Frosting1 C sugar1 C evaporative milk1/2 C butter, cubed3 egg yolks, beaten1 tsp vanilla1 1/2 C flaked coconut1 C chopped nuts

Combine sugar, milk, but-ter and egg yokes in a heavy saucepan. Cook and stir over medium low heat until thick-ened. Remove from the heat. Stir in vanilla, fold in coconut and nuts. Cool until frosting reaches spreading consistency.

One can of Creamy Supreme Coconut Pecan frosting is real-ly good instead of making the frosting.

Marie TenbuschBad Axe

PUmPKIN PIE SqUARESCrust:2 C flour1 C oatmeal1 C brown sugar1 C oleo

Mix together with a fork until crumbly. Put crust in a 9x13 pan, press in the bottom. Bake for 15 minutes in a 350 degree oven.

Filling:Mix together 4 C pumpkin2-13 oz cans pet milk4 eggs1 1/2 C sugar1 tsp salt1 tsp ginger1 tsp cloves

Pour over baked crust and bake for 25 minutes.

Topping:Mix together 1 C nuts1 C brown sugar4 T butterPut on top of baked filling

and bake for 15 to 20 minutes. Cool and serve with Cool Whip on top.


880 N. Van Dyke989-269-9998

Hours: Mon - Fri 9am - 7pm Sat 9am - 5:30pm • Sun 12-4pm

New & Slightly UsedWomen’s, Men’s &

Children’s Clothing,

Household Items & More!

Large selection of Christmas

items & decor at prices that can’t be beat!

Thumb Industries Inc. Thrift Shop

Thumb Hardware & Appliance Center

28 North Main St., Elkton • 989-375-2530Store Hours: Mon.-Fri. 8am-5:30pm | Sat. 8am-4pm

Santa has the BEST household gifts!❆ Refrigerators❆ Stoves❆ Microwaves❆ Washers & Dryers

ThumbHardwarehas what you’re

looking for!

Orr’s Drug Store

26 S. Main St., Pigeon 989-453-2234

Check out our large selection of Lorann Flavorings.

HARD CANDYIngredients

2 cups sugar 2/3 cup light corn syrup

3/4 cup water1 dram Lorann Cinnamon Flavoring

Lorann Food ColoringPowdered sugar (optional)

PreparationMix first three ingredients in a large sauce-pan. Stir over medium heat until sugar dissolves. Boil, without stirring, until tem-perature reaches 310o degrees F or until drops of syrup form hard, brittle threads in cold water. Remove from heat.

After boiling has ceased, stir in flavor-ing and coloring. Pour onto lightly greased cookie sheet. Cook and break into pieces. Dust with powdered sugar, if desired. Store in airtight containers. Makes 2 pounds.

Season’s Greeting

Chain Saws–Log SplittersLawn Mowers–Snow Blowers

1264 EAST CARO RD. • CARO

(989) 673-4367

REX BINDER SALES INC.

WE SERVICE WHAT WE SELL SINCE 1955


Pastries, Desserts, Pies

2 C milk1 egg2 tsp vanilla2 C flourpinch of salt1 tsp baking soda2 T sugar6 T butter, melted

Mix together milk, egg, vanilla, and butter together. Add in salt, baking soda and sugar. Slowly add your flour and mix until smooth. Pour the mixture into a resealable gallon bag, piping bag or funnel. Set aside for a few minutes.

Pour about a 1/2 inch of vegetable oil into a deep frying pan. Let it heat up for about 2 minutes on high then turn down to medium-low. To test if the oil is hot enough, drip a small dot of the batter into the oil. If it fries up, then it’s ready. Make small dots of batter in the oil. Let it cook for about a minute and then get a fork and a spatula to slowly flip them over. Cook until golden brown on each side. Place on a paper plate with paper towels and sprinkle with pow-der sugar. Can be served with whip cream or fruit to top them off with.


fUNNEL CAKE BITES

10

SPRINKLE PUDDINg COOKIES3/4 C butter1 C sugar1 egg plus 1 yolk1 tsp. vanilla1 tsp. baking soda1/2. tsp. salt1 (3.5 oz.) pkg. instant vanillapudding2 C flour1/2 C colored sprinkles

Mix everything together except the sprinkles. After mixed well, add sprinkles and mix again. Drop by teaspoon-ful onto greased cookie sheet. Bake at 350 degrees for 8-10 minutes. Makes 3 dozen.

Lois DiebelBay Port

CHOCOLATE CRUNCH BROwNIES1 C butter or margarine, softened2 C sugar4 eggs6 T baking cocoa1 C flour2 tsp. vanilla1/2 tsp. salt3 C miniature marshmallows1 C creamy peanut butter2 C semi-sweet chocolatechips1 1/2 C Rice Krispies Cream butter and sugar

together. Add eggs to creamed mixture. Stir in baking cocoa,

flour, vanilla and salt. Spread into greased 13 x 9 pan. Bake 350 degrees for 25 minutes. Remove from oven and spread marshmallows over entire top and return to oven for about 3 minutes.

Melt peanut butter and chocolate chips in saucepan over low heat, stirring con-stantly. Remove from heat and stir in Rice Krispies. Spread this mixture over marshmallow layer. Chill before cutting.

Kay DubeyOwendale

CAKE mIXSNICKERDOODLESBlend 3 T sugar and 1 tsp.

cinnamon together, set aside.Combine:1 pkg. yellow cake mix2 eggs1/4 C oil1 T. Sugar and cinnamon

mixture.Shape into 1 inch balls, then

roll in sugar cinnamon mix-ture. Flatten with glass dipped in water. Bake at 375 degrees for 8-9 minutes.


BLUE RIBBON SOfT mOLASSES COOKIES1 C unsalted butter1 C sugar½ C molasses2 ¼ tsp baking soda1 tsp salt

1 ¼ tsp cinnamon1 ¼ tsp ground cloves¾ tsp ground ginger2 large eggs3 ½ C unbleached flour

Cream butter and sugar until light and fluffy. Add molasses while mixing at low speed, then the soda, salt and spices. Add the eggs one at a time, beating well after each addition. Scrape down the side of the bowl to make sure everything is incor-porated. Stir in the flour. Cover the bowl and chill the dough several hours or overnight.

Shape dough in to 1½” balls (1 T). I use a scoop. Roll in granulated sugar and place on lightly greased or parchment lined cooky sheets leaving 2” spacing between them.

Bake at 350 degrees for 10 minutes. The centers will look soft and puffy, which is okay as long as bottoms are set. Cool on pans for 10 minutes, remov-ing to cooling racks.


BROwNIE BARS1 stick of butter1 box of Brownie Mix 1 C shredded coconut1 C butterscotch chips1 C chocolate chips1 C of pecans1-14 oz can of sweetenedcondensed milkPreheat oven to 350 degrees.

Line a 9x13 inch pan with foil leaving a little extra foil hang-ing over ends. Place butter in the foil lined pan and stick into oven until butter is melted. Take out pan and pour brown-ie mix evenly over butter and pat down to cover the entire bottom of the pan. Top with coconut, butterscotch chips, chocolate chips and pecans. Drizzle with sweetened con-densed milk.

Bake 30-35 minutes or until edges are bubbly. Cool slightly on a rack, then take bars out of pan (using extra foil on edges for handles, lift out of pan and onto rack to cool completely or overnight before cutting). Makes 24 bars.

Terry FahrnerSebewaing

APPLE CAKE1 C oil1 tsp baking soda1 1/2 C sugar1 T cinnamon2 eggs1/2 tsp salt1 tsp vanilla4 apples sliced2 C flour

Preheat oven to 350 degrees.Mix together oil, sugar and

eggs, beat well. Add vanilla, flour, soda, cinnamon and salt, beat until smooth. Fold in apples. Bake for 45 minutes in a 9 x 13 greased pan. Let cool and frost.

Apple Cake frosting1 C granulated sugar3/4 C warm milk1/4 C shortening1 tsp vanilla1/2 C margarine

Whip sugar and shortening until very creamy, add vanil-la. Add warm milk by table-spoonful until frosting reaches spreading consistency.


Finan & Schmidt Agency, Inc.

8561 Lake Street, Port Austin 989-738-5202

AGENCY NAMETown Name • 555-555-5555

website

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COUNTRY TREASURESLots Of Fabric Including Christmas Fabric

Located On M-19/Mushroom Rd. 5 Miles South Of Argyle

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Open Mon.-Sat. 10 AM - 5 PM & Closed Wed. & Sun.

Handmade Gliders Single and Settees

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Cakes, Cookies & Candies

11

SANDUSKY 989 West Sanilac (810) 648-2404

CARO 415 Biebel Rd. (M-24 North)

(989) 673-8400

MARLETTE 7454 Van Dyke Highway

(810) 346-2761

BAD AXE 1314 Sand Beach Rd.

(989) 269-9249

SAGINAW 6150 Bay Rd.

(989) 791-1234

BURTON 4135 Davison Rd.

(810) 742-3364

BIRCH RUN 8461 Main St.

(989) 624-9356

REESE 9952 Saginaw St. (989) 868-4165

LAPEER 3120 N. Lapeer Rd.

(810) 664-3798

9 Locations to Serve You!


mARINATED & gRILLED VENISON STEAKSTrim all fat from venison steaks Teriyaki Marinade:1/4 C vegetable oil1/4 C soy sauce2 T ketchup1 T lemon juice1 T vinegar1/4 tsp. black pepper1/4 tsp. ground ginger1 tsp. garlic powder

Mix all teriyaki marinade ingredients together and place steaks in a Ziplock bag. Pour teriyaki mixture over meat and refrigerate 12-24 hours ahead of cooking time. Remove meat from bag and discard remaining marinade. Grill meat on medium hot grill for approxi-mately 8 to 10 minutes per side, turning only once.

Kay DubeyOwendale

BRAISED VENISON, mUSHROOm AND ONION wITH mASHED POTATOESSteak:1 1/2 lb venison (steak, tenderloinor back strap)1/2 tsp. black pepper1/4 tsp. salt2 tsp. oil1 1/2 C slivered onion2 - 4 oz cans sliced mushrooms2 C beef broth or water,divided

Potatoes:2 lb peeled white or red potatoes, quartered2 T butter1/2 C milk1/4 C sour cream1/2 tsp. salt1/2 tsp. black pepper

Sprinkle venison with salt and pep-per. Heat oil in a Dutch oven over medi-

um-high heat. Add venison; cook 3-5 minutes on each side until browned. Remove steak from pan; set aside. Add onion, 2 T broth and mushrooms. Cover, reduce heat to medium, and cook 10 -15 minutes. Add remaining broth and steak; bring to a boil. Cover, reduce heat, and simmer 1 hour and 30 minutes or until steak is tender.

Place potatoes in a large saucepan; cover with water. Bring to a boil; simmer 20 minutes or until potatoes are tender; drain. Return potatoes to pan. Add but-ter; beat with a mixer at medium speed just until smooth. Stir in remaining ingredients. Keep warm.

Remove venison from pan; keep warm. Increase heat to medium-high; cook 5 minutes or until slightly thick-ened. Spoon broth mixture over steak. Serve with potatoes.


LEmON TEA CAKE¾ C butter at room temperature3/4 C brown sugar3 eggs beaten1 T lemon juiceZest of the same lemon1-1/2 C white spelt flour¾ tsp. baking powder¼ tsp. saltLemon glaze1 C water, juice of two lemons, ¼ C honey.

Preheat oven to 350. Butter and flour 2- 8 1/2 x4 1/2x 2 in. loaf pans. Mix/ blend butter and sugar till fluffy. Add eggs, lemon juice, zest. Gradually add flour, baking powder, and salt. Do not over mix.

Fill pans and bake 25 min. Com-bine glaze ingredients in a small saucepan. Simmer 10 min. Glaze should be thick but still pourable. While cake is still warm, pour glaze over top allowing it to run down the sides. Let cool. Serves 6-12

Dena McCormickKinde

Wild gameCakes, Cookies

112

Documents

2015 Holiday Cookbook