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Holiday recipes submitted by advertisers and subscribers
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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 theHoliday Inn and Suites with tickets toa show at the Renaissance Theatre.
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Holiday Apple-Brie Tart
4-6 Apples1/2- 3/4 c. Sugar to tasteAbout 1/4c. Honey totasteJuice from about 1/2 of alemon2 pinches flour 4 or more oz. Brie- roomtemperature1 pie crust recipe or ready-made / store-bought
Keep the crust frozen until you bake it. Actually, store boughtpuff pastry would be amazing, too. In a large bowl mix sugar,flour, lemon juice (it might be nice to add some zest too), andhoney. Mix. Peel, core and slice the apples. Add them to the mix sothat they don't brown. I used half Fuji and half Granny Smith andthey seemed good, but use anything you like. Let the apple and sugar mix ruminate for 30-60 minutes. I poppedmine 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 itdoes not burn or get too dry. If you use puff pastry, follow thosedirections.
When you take the pie out of the oven, let it sit a minute to coolslightly. While it is still hot drizzle a bit more honey over top fol-lowed by dollops of Brie (this is messy-ish. Also make sure youremove 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, soas to not burn the walnuts.
This recipe was adapted from my fabulous best friend for TheBeautiful People's Book Club, he just whipped it up on a whim!
Submitted by Mary Cabrera KennardMansfield Subscriber
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Seasons EatingsPublished by
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Copyright ©2011 by BarnettProductions. All rights reserved.Reproductions of any materialfrom this issue expressly forbid-den without permission of thepublisher. Advertisements inthis publication do not neces-sarily carry the endorsement ofthe publishing company.
Table of Contents:Beverages Page 7Bread Page 8-10Side Dish Page 11-13Main Dish Page 14-19Snacks & Misc. Page 20-23Desserts Page 24-31Misc. Page 32
Winning Recipes:Beverages: Best Lemonade P.7Breads: Beer Bread P.8Side Dish: Brussel Sprouts P.12Main Dish: Pumpkin Chili P.19Snacks: Bacon, Cheddar Biscuit
Sandwich P. 23Dessert: Brownies P. 24
Note: The Recipes in this book weresubmitted by subscribers and sponsor-ing advertisers of The WeekenderMagazine. While they are not deemedoriginal creations, but sharing as familyfavorites, the staff takes no responsibili-ty for individual tastes or misprints.
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2 Cups boiling water1 1/2 cups white sugar1/4 cup instant coffee2 tablespoons vanilla
Mix together and add milk and ice to taste. Note: 1 cup mixturemakes two quarts drink.
Submitted by Sandra BurkholderShiloh Subscriber
Iced Coffee
Best Lemonade Ever2 lemons3 large oranges1 (6 ounce) can frozen lemon-ade concentrate1 liter club soda
2 (750 milliliter) bottlessparkling apple cider1 tablespoon white sugar2 trays ice cubes
Thinly slice the lemons and the oranges and place in a large punchbowl. Pour in the thawed lemonade. Gently stir in the club sodaand the sparkling apple cider. Add sugar to taste. Add ice.
Submitted by Amber WildFacebook Subscriber
Christmas Punch
2 cups water3/4 cup sugar1/2 teaspoon ground cinnamon
1 (46 oz.) can pineapple juice4 cups cranberry-apple juice1 liter giner ale, chilled
In a saucepan, bring the water, sugar and cinnamon to a boil; stiruntil sugar is dissolved. Chill. Just before serving, combine thesyrup mixture, juices and ginger ale in a punch bowl or large pitch-er. Serve over ice.
Submitted by Kathy BarnettManaging Editor
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Mix all ingredients, knead onto floured surface, form into a ball orput in bread pan. Slit an X with a knife on top and brush the topwith egg wash. Bake at 375 for 40-45 minutes. Works best with anautumn brown ale, nut brown, or christmas ale. The yeast fromthe beer is the key!
Submitted by Connie ArnoldArnold’s Carry Out
3 1/2 c. all purpose flour1 egg (beaten)3 tbsp. sugar1 1/2 tsp. salt1 -12oz. bottle beer
Beer Bread
“Oh, Christmas BeerOh, Christmas Beer”
105 Myrtle Ave., Willard
Mon.-Thurs. 11- 6Fri. 11-8 / Sat. 10-8
419-935-0037
Beer • Liquor • Wine Cordial • Premium Cigars
RYO/MYO Cigarettes
Cooking with Beer Tips:
• Replace some or all of the liquidin any bread recipe with beer. • Add a cup of dark, rich beer tomarinades for beef and chicken.• When a recipe (such as beefstew, braised sausages, or brisket)calls for stock, substitute beer for aquarter of the liquid.• When using beer, almost alwaysreduce some or most of the liquidaway which will magnify its flavors.• Never cook with a beer that youwouldn't drink. If it doesn't appealto you as a beverage, chances areit wouldn't appeal to you in arecipe. • Experiment. Any recipe that callsfor a liquid of any sort could bereplaced with beer.
8 cups white/wheat bread mix1 (8oz.) pkg. cream cheese8 fresh peaches - 1 bag sliced,frozen or canned peaches 1 cup brown sugar1⁄2 cup sweet cream butter2 tablespoons corn syrup1 dozen large eggs1 cup half & half1⁄2 cup milk
1 teaspoon vanilla2 teaspoons cinnamon
Grease 9x13" glass pan. Melt brown sugar, butter, and corn syrup until itbubbles. Pour the mixture into the pan. Spread peaches over the caramelsyrup. Break the bread into pieces and place over the peaches. Withmixer, blend eggs and remaining ingredients. Pour over bread. Refrig-erate overnight. When using a glass pan, place into a cold oven and setit to 350 degrees. Bake for 35-40 minutes or until golden brown. Covertop if it gets too brown. You may serve with syrup, but our guests preferit as is!
Submitted by Leavenworth Inn
Joy's Peaches & Cream French Toast Soufflé
Pumpkin Bread Pudding5 egg yolks1 cup milk1 cup cream1/2 cup sugar1 -2 ounce Bourbon (optional) or 1-2 ounce whiskey (optional)
1/4 cup pumpkin puree1 teaspoon vanilla1 pinch saltground cinammon nutmeg, ginger1 loaf pumpkin bread
Preheat oven to 300O. Scald milk, cream and 2 teaspoons sugar. Makesure a skin has not developed on the surface; if so, remove. Optionaladd-on: 1 or 2 ounces of your favorite bourbon, whiskey or rum.Combine egg yolks, pumpkin puree, vanilla, salt, spices and remainingsugar. Whisk. Ladle 1-2 ladles of milk into the egg mixture and whisk.Gently bring up the temperature of egg mixture before adding to themilk. Incorporate all of egg mixture into milk and stir, on low to medi-um heat, with wooden spoon until mixture has body and thickness. Agood barometer is a visible streak made with your finger on the back ofspoon. Take off heat. Pour over bread cubes, which are waiting in a 2-quart buttered pan (approximate size). Pour about 1” of water into alarger pan and set pudding pan inside. Water should be half way up thepan. Bake for about 50 minutes, or until custard is set. Serve warm or atroom temperature.
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Heat oven to 375O F. Oil a 2 1/2- to 3-quart baking dish. Heat the oil in alarge skillet over medium-high heat. Add the onions and cook, stirringfrequently, until beginning to soften, 4 to 5 minutes. Add the squash,season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook, toss-ing 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, andsquash mixture and toss to coat. Transfer to the prepared baking dishand bake until golden brown and set, 55-60 minutes.
Submitted by Kris HamonsFacebook Subscriber
2 tablespoons olive oil, plus morefor the baking dish2 medium onions, chopped1 1/2 pounds butternut squash(about half a medium squash)peeled, seeded, & cut into 1/2”pieceskosher salt and black pepper
2 tablespoons chopped fresh sage6 large eggs2 cups whole milk3/4 pound soft French or Italianbread, cut into 1” pieces (about 71/2 cups)1/2 pound Gruyére cheese, grated(2 cups)
Butter Nut Squash Bread Pudding
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Pasta Salad
Wash, cut and mix all ingredience. Pour small bottle Italian dressing tocoat. Refrigerate overnight. Yummy!
Submitted by Joann MooreFacebook subscriber
1 pkg. Tri-colored noodles1 fresh red bell pepper1 fresh yellow pepper1 fresh green bell pepperSm bunh green onions
1 cup cheddar cheese - cubed1 cup Monteray Jack cheeseMini pepperoni1 can black olivesItalian dressing
Stuffed Mushrooms
Heat oven to 400O F. Cook the bulgur according to the packagedirections; transfer to a medium bowl and let cool to room temper-ature. Stir in the almonds, scallion whites, thyme, 1/2 teaspoonsalt, and 1/4 teaspoon pepper.Meanwhile, place the mushrooms on a rimmed baking sheet, rubwith 2 tablespoons of the oil, and season with º teaspoon each saltand pepper. Roast, stem-side up, until tender, 18 -20 minutes.Dividing evenly, top the mushrooms with the bulgur mixture andsprinkle with the Feta. Roast until warmed through, 2 to 4 minutesmore. In a large bowl, whisk together the lemon juice, the remain-ing 2 tablespoons of oil, and 1/2 teaspoon each salt and pepper.Add the greens and cucumber and toss to combine. Drizzle themushrooms with olive oil, sprinkle with the scallion greens, andserve with the salad.
Sumitted by Samantha BarnettAssistant Editor
1/2 cup bulgur1/3 cup chopped roastedalmonds3 scallions, thinly sliced andwhite and green parts separated1/2 teaspoon dried thymekosher salt and black pepper4 large or 8 small portobello
mushrooms, stems discarded4 Tablespoons olive oil, plusmore for drizzling2 oz. Feta, crumbled (1/2 cup)2 Tablespoons fresh lemon juice4 ounces mixed greens (6 cups)1/2 English cucumber, thinlysliced
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Place a steamer basket in a large saucepan, add 1 inch of waterand bring to a boil. Put Brussels sprouts in the basket and steam 6- 8 mins until tender. Mix bacon, sour cream, horseradish, salt andpepper in a medium bowl. Add the Brussels sprouts and toss tocoat. Place on platter and serve.(This is a great side for turkey, pork, even corned beef)
Submitted by: Mrs Ella SenterProspect, OH subscriber
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 salt1/8 teaspoon ground black
pepper
Brussels Sprouts with Bacon-Horseradish Cream
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Toast the bread on cookie sheets in oven until lightly brown. Flipto brown both sides. Let cool. Break bread in to small cubes, adddry seasoning and mix. In a skillet, sauté onion and celery in but-ter 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 andplace in sprayed 9x13 baking dish. Add 1 can chicken broth todish. Cover with foil. Cook 1 hour at 350O. Remove foil. Continuebaking for a few minutes to brown outsides of stuffing. *to save on time, Linda suggests toasting bread and mixing the dryseasoning the night before. Store in an airtight container. *for avegetarian friendly version, use Swanson’s Vegetable Stock.
Submitted by Mary CabraraMansfield Subscriber
Southern Fried Cabbage3 slices bacon, cut into thirds1/3 cup vegetable oil1 teaspoon salt, or to taste1 teaspoon ground black pepper, or to taste1 head cabbage, cored and sliced1 white onion, chopped1 pinch white sugar
Place the bacon and vegetable oil into a large pot over mediumheat. Season with salt and pepper. Cook for about 5 minutes, oruntil bacon is crisp. Add cabbage, onion, and sugar to the pot;cook and stir continuously for 5 minutes, until tender.
Submitted by Katherine BreymanWillard Subscriber
Linda’s Thanksgiving Day Stuffing1 loaf cracked wheat bread 1 loaf sourdough 2 tsp poultry seasoning 1/4 -1/2 tsp pepper1/2-1 tsp salt
I cup yellow onion, choppedI cup celery, chopped1 egg2 cans chicken broth 4 tablespoons real butter
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Cut rolls in half. Place bottom half in pan - (do not separate rolls).Layer with cheese, ham and cheese. Put roll tops on again. Cutsandwiches, then pour sauce over sandwiches. Bake at 350 degreesfor 20 minutes.
Submitted by Darlene BurkholderCountry Fabrics
1 cup butter1 Tablespoon poppy seed1/3 cup brown sugar2 tablespoons Worcestershiresauce2 tablespoons prepared mustardHeat and boil for two minutes.
Pack of 24 Martin rolls (the verysmall ones) or hamburger buns1/2 lb. sliced ham1 lb. Swiss cheese
Ham and CheeseSandwiches
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Stromboli
Dissolve yeast in water in a large bowl. Add oil, salt and flour. Turn outonto a lightly floured surface and knead until smooth and elastic, about10 minutes. Place in a greased bowl, turning once to grease top. Coveran dlet rise in a warm place until doubled, about 45 minutes. Dividedough in half, roll one half into a 15’ x 12’ rectangle. Spread half a rectangle with half of mustard. Over mustard, layer sixslices cheese and salami, and half of the beef, ham and mozzarella. Foldplain half of dough over filling and seal ends well. Brush with oil andsprinkle with oregano. Repeat with other half of dough and remainingfilling ingredients. Bake at 400O for 25-30 minutes or until lightlybrowned, cool sightly. Cut in 1” slices. About 16 servings.
Submitted by Carolyn McCormickWillard Subscriber
1 pkg. active dry yeast1/3 cup warm water (110-115O)1/4 cup vegetable oil1/2 teaspoon salt4-5 cups all-purpose flour
Filling3 tablespoons prepared mustard12 slices American cheese
12 slices hard salami1 1/2 lbs. ground beef, brownedand drained1/2 lb. thinly sliced cooked ham4 cups (16 ounces) shreddedmozzerella cheesevegetable oiloregano to taste
One cup cooking oil3 tablespoons seasoning salt1/2 teaspoon pepper1/2 lb chicken ( cut into bite size pieces)one egg1/4 cup milk2 cups flourPre-heat oil to 350O, combine egg and milk ina bowl. combine seasoning salt and pepperand flour in large mixing bowl. Dredge eggcoated chicken in the flour mixture, and fryuntil LIGHTLY golden brown, remove from pan. Place on napkins todrain. Reflour the pre -cooked chicken, and cook till medium goldenbrown and crispy. ENJOY!!
Submitted by Candiss Layne HallTiro Subscriber
Double Fried Popcorn Chicken
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Put a small amount of water into steak pan. Cook steak on medium heatallowing it to cook and tenderize. When done, add two tablespoons oilfor browning and flavor. Then add onions, green peppers and mush-rooms.Saute. When finished, complete by adding cream of mushroomsoup. During this time you can cut and prepare mashed potatoes. I addthe smothered steak to the potato, but you may eat separately if desired.Preparation time: 25-30 minutes.
Submitted by Lisa BrantWillard subscriber
Stir fry beef steak stripsOnionMushroomGreen pepperCream of Mushroom soupPotatoes
ButterSalt PepperLemon Pepper SeasoningLawry’s Seasoned Salt
Steak Smothered Potatoes
Stromboli
Dough:2 oz. oil4 cups flour1 1/2 cup war water1 pkg. yeast1 teaspoon saltCenter:1 lb. sliced turkey ham
1 lb. sliced provolone cheese1 lb. sliced cooked salami1 lb. sliced mozarella cheese1/3 lb. sliced pepperoni1-4 oz. can sliced mushrooms1/2 cup spaghetti sauceMelted butterOregano
Dough - Put yeast into warm water, dissolve, add rest of ingredients.Knead. Roll out in three separate pieces and spread the spaghetti sauceon top. Layer one slice thick with meats and cheeses in order given. Rollup like a jellyroll and seal edges. Brush melted butter on top and sprin-kle with oregano. Cover with foil. Bake at 350O for one hour, then uncov-er and allow to brown for 10 more minutes. * Note: two loaves of frozen white bread dough can be used instead ofmaking the dough.
Submitted by Sandra BurkholderShiloh Subscriber
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In a large Dutch oven or soup kettle, brown ground beef with onion.Drain greese. Add remaining ingredients. Stir to mix well. Add water ifdesired to reduce thickness. Bring to boil. Reduce heat and simmer forone hour. Makes 10-12 servings.
Submitted by Carolyn McCormickWillard Subscriber
3 lbs. ground beef1 medium onion - chopped1 cup canned pumpkin1 teaspoon salt1 teaspoon pepper2 teaspoons pumpkin pie spice
2 cans (10 3/4 oz. ea.) condensedtomato soup - undiluted2 cans (10 oz. ea.) hot chili beans2 bottles (12 oz. ea.) chili sauce1 teaspoon sugar1 teaspoon chili powder
Pumpkin Chili
BBQ Hamburgers with Sauce
Mix the first 6 ingredients well. Form patties. Brush one side of hamburg-er with sauce. Sprinkle with Lawry’s salt. Place brushed side down.repaeat sauce on other side. Flip only once. Serve right off the grill. Topwith a slice of tomato, onion, lettuce or cheese. About 24 burgers. Can befrozen. Submitted by Rachel Burkholder
Country Fabrics
5 lb. hamburger5 eggs16 oz. homemade ketchup1 pkg. saltine crackers, crushed
1/2 cup barbecue saucesalt and pepper to taste1 bottle additional barbecue sauceLawry’s seasoning salt
Preheat oven to 350O. Place the chicken on a sheet pan, drizzle with theolive oil. Finely grate the zest of the lemon and reserve for the sauce.Squeeze lemon juice on the chicken. Season with salt and pepper. Ruboil over chicken. Bake 50-60 minutes or until skin is golden brown andjuice runs clear when piercef with a knife. While the chicken bakes,combine the zest of the lemon with the chopped cherries, pomegranatejuice and whiskey. Bring to a boil, then simmer uncovered until liquidreduces by half and thickens – about 8 minutes. Stir cold butter into thesauce to give it gloss and body. To serve, spoon the sauce on top of thechicken or serve on the side.
Manhattan Chicken4 bone-in, skin-on chicken pieces2 tablespoons olive oil1 whole lemonsalt and black pepper to taste
1 cup maraschino cherries chopped1 cup pomegranate juice2 tablespoons whiskey (optional)3 tablespoons cold butter
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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 thewieners with cold bacon. Wrap each cocktail wiener with a piece ofbacon 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 settingor insert toothpicks in each one for appetizers.
Submitted by Katherine BreymanWillard Subscriber
Bacon Wrapped Smokies
Criscione’s Famous Buffalo Dip1 cup cream cheese1 can shredded/chunk chicken1 cup ranch1+ cup shredded sharp cheddar cheese3/4 cup Frank's Hot Wing SauceCombine ingredients. Heat and serve with Fritos or choice of dipper!
Submitted by: Ghostly Manor Thrill Center Sandusky, OH
Salsa Dip
1 lb. ground beef1 teaspoon garlic powder10 oz. mushrooms1 teaspoon chili powder
1 lb. Velveeta cheese1 teaspoon onion salt3 cups salsa1 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 BurkholderShiloh Subscriber
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Bacon, Cheddar Dip
1 package Sugardale thick cutbacon1 1/2 cup sour cream1/2 cup mayonnaise1 1/2 cup shredded cheddar
cheese3 Tbsp. diced green onions1/8 tsp. garlic powder1/4 tsp. cayenne pepperDash of salt and pepper
Cook Sugardale bacon in pan until crisp. Allow to drain and coolon paper towels or plates.2. Meanwhile, in a large mixing bowl combine all other ingredi-ents. Mix well.3. Once bacon has cooled, crumble or dice into small pieces andmix into dip.4. Refrigerate until ready to serve. Serve with assortment of crack-ers, tortilla chips, or fresh vegetables.
Submitted by Michael ArnoldSouth Ohio Editor
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HEAT oven to 425º F. Coat cookie sheet with no-stick cooking spray.Place flour in food processor container. Add butter cubes. Process untiltexture of coarse corn meal. Pour into large bowl. Stir in cheese andbacon. Stir in buttermilk just until soft dough forms. Drop by 1/4 cup-fuls onto prepared cookie sheet. BAKE 12 to 15 minutes or until goldenbrown. Cool at least 10 minutes. Slice, spread with mayonnaise. Fill withtomato slice and arugula or basil.
Submitted by Lisa RhodenFacebook Subscriber
No-Stick Cooking Spray3 cups Self-Rising Flour6 tablespoons butter, chilled and cut
into 1/2 cubes2 cups coarsely shredded sharp cheddar cheese8 thick cut bacon slices, cooked and crumbled1 1/3 cups buttermilkMayonnaise18 slices ripe tomatoesArugula or basil
Bacon, Cheddar and TomatoBiscuit Sandwich
Bacon Popcorn
1 package Sugardale raw bacon 1/2 cup popcorn kernels
Seasoned salt or other popcornseasoning
Fry bacon in a large skillet until crisp. Place bacon on paper towels tocool and drain. Reserve bacon grease from skillet. Once bacon has com-pletely cooled, crumble or chop the bacon into small pieces. In a large, heavy-bottomed pot, pour about 3 Tbsp. of reserved bacongrease and 1/2 cup of popcorn kernels into pot. Stir gently to coat allkernels with bacon grease. Cover pot with lid, leaving it slightly off to the side to vent steam. Heatover medium heat until popcorn fully pops. When popping slows,remove pan from heat and pour popcorn into a large bowl. Season pop-corn with salt or popcorn seasoning and top with crumbled bacon. Serve warm.
Submitted by Tony MitchelFacebook Subscriber
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In saucepan over low heat, melt butterscotch chips and butter. Cool for10 minutes. In a mixing bowl, beat eggs, brown sugar and vanilla. Addbutterscotch mixture. Combine flour, baking powder and salt. Add tobatter 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 BurkholderCountry Fabrics
1 cup butterscotch chips1/2 cup butter or margerine2 eggs2/3 cup packed brown sugar1 teaspoon vanilla1 1/2 cup all-purpose flour2 teaspoons baking powder
1/2 teaspoon salt2 cups mini marshmallows2 cups chocolate chips1/2 cup chopped nuts
Marshmallow Brownies
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Mix crust until crumbly. Press 2/3 of mixture into 9x13 panBake 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 MarketSeaman, Oh
Crust1 1/2 c. oatmeal1 1/2 c. flour1/2 tsp. salt1 c. brown sugar3/4 tsp. soda1/2 c. butter melted
1/2 c. margarine melted
Topping1 c. choc chips3/4 c. chopped nuts14 oz. caramels2/3 c. evaporated milk
Delicious Carmel Bars
1 yellow cake mix1 egg1/3 cup oil (scant)8 oz. cream cheese
1 egg1/3 cup sugar1 1/2 cup chocolate chips
Chocolate Chip-Cream Cheese Bars
Combine cake mix, egg, and oil together until crumbly. Save one cup fortopping. Put remaining crumbs in bottom of a 9x13” pan. Beat togethercream cheese, egg and sugar until smooth. Add chocolate chips andspread over the mixture. Sprinkle with reserved crumbs. Bake at 325O for30 minutes. Do not overbake! Cool and enjoy!
Submitted by Sandra BurkholderShiloh Subscriber
Kit Kat Bars2 cups graham cracker crumbs1 cub butter1/2 cup sugar1 cup brown sugar1/2 cup milk
Topping:1/2 cup chocolate chips1/2 cup butterscotch chips2/3 cup creamy peanut butter
Mix together and boil five minutes, stirring constantly. Layer whole gra-ham crackers in bottom of ungreased pan. Pour half of boiled mixture ontop. Another layer of crackers; put rest of mixture and top with crackers.Leave as many crackers whole as possible. Melt together and spread ontop. Chill. Note: Try to arrange crackers in a straight line. Easier to cut.
Submitted by Rachel BurkholderCountry Fabrics
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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 platewith non-stick spray. In a saucepan, melt butter and stir in sugar.Remove from stove. Stir in crushed pretzels until mixed well. Press intopie plate. Bake for 7 to 9 minutes. Cool before filling. 2. In a medium bowl, combine key lime juice and sweetened condensedmilk. Mix well and pour into crust. Chill in refrigerator overnight.3. When ready to serve. Spoon the whipped topping into a pastry bagand pipe it decoratively around the outer edge of filling.
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Submitted by Katherine BreymanWillard Subscriber
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• 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 tablespoonswhite sugar, 2 tablespoons brown sugar, and the melted butter or mar-garine and mix well. Firmly press mixture into one 9 inch springformpan.3. Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks,ground cinnamon, ground mace, ground ginger and salt in a mediumbowl. Mix well, and set aside.4. Beat cream cheese with an electric mixer until light and fluffy; gradual-
ly add 1/4 cup plus 2 tablespoons whitesugar and mix well. Add the whole egg,remaining egg yolk and the whipping cream,beating well. Add cornstarch and vanilla andlemon flavorings, beat batter until smooth.Add pumpkin mixture and mix well. Pourbatter into the prepared pan.
5. Bake at 350 degrees F (175 degrees C) for50 to 55 minutes. Do not over bake. Center
may be soft but it will firm up when chilled. Let cheesecake cool on awire rack, then refrigerate.
Pumpkin Cheesecake
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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 saltto processor and blend only until mixed. Scoop out about 1 tablespoonof dough per cookie and roll into balls. Place greased muffin tins. Usingyour thumb make and indentation in each ball. In a small bowl, whisktogether cherry juice, the melted butter, remaining salt, sugar, egg andvanilla. Put about 3/4 teaspoon into each dough ball indentation. Place amaraschino cherry in each cookie with the stems up. Bake for 25 minutesor until the cookies are lightly browned and filling is set. Let cool in thepans for 5 minutes and then remove to a wire rack to finish cooling.
48 maraschino cherries withstems, drained, reserve 2Tablespoons juice2 cups all purpose flour1 cup (2 sticks) unsalted butter6 oz. cream cheese1/4 teaspoon kosher salt (divide) 1 tablespoon butter, melted
1/2 cup granulated sugar1 large egg, lightly beaten1 teaspoon pure vanilla extract
Classic Cherry Tassies
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Iced Cherry Rings
Preheat oven to 350O. Cream together butter and sugar until fluffy. Addegg yolk, lemon zest and vanilla, mix well. Stir in flour, add the cherriesand 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 15minutes 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 cherryjuice until it becomes a smooth paste. Drizzle over the cooled cookiesand let stand until the icing sets, about 30 minutes. Makes 10-15 cookies.
1/2 cup unsalted butter1/2 cup sugar1 egg yolk1 teaspoon pure vanilla extractFinely grated zest of 1 lemon1 1/2 cups all-purpose flour1/4 cup maraschino cherries, driedwell and chopped1/2 cup confectioners' sugar
1 1/2 tablespoons freshly squeezedlemon juice (more or less)2-3 drops maraschino cherry liquid
Corn Flakes Jumbles
In medium bowl, stir together flour, baking powder, soda and salt. Staside. In large bowl, beat sugar and butter on medium speed until com-bined. Add egg, milk, and vanilla. Beat until fluffy. Add flour mixture.Mix until combined. Stir in Craisins® and nuts. Drop rounded teaspoon-fuls of dough into cereal crumbs. Roll until coated. Place on greasedcookie sheet. Flatten slightly. Bake at 375O about 12 minutes or until gold-en brown. Cool. Store in airtight container.
Sumitted by Kathy BarnettManaging Editor
1 cup all-purpose flour1/2 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt1/2 cup sugar1/3 cup butter or margarine1 egg5 teaspoons milk1/2 teaspoon vanilla2/3 cup Craisins ® or cherries
1/2 cup chopped walnuts2 2/3 cups corn flakes, crushedto 2/3 cup
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In a medium saucepan over medium-high heat, combine butter andcream. Bring to a boil, and remove from heat. Stir in 4 ounces choppedchocolate, orange liqueur, and orange zest; continue stirring untilsmooth. 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 byrounded teaspoons into small balls (a melon baller also works well forthis part). Place on prepared baking sheet. Chill until firm, about 30 min-utes. In the top of a double boiler over lightly simmering water, meltremaining 4 ounces chocolate with the oil, stirring until smooth. Cool tolukewarm. Drop truffles, one at a time, into melted chocolate mixture.Using 2 forks, lift truffles out of the chocolate, allowing any excesschocolate to drip back into the pan before transferring back onto bakingsheet. Chill until set.
1/4 cup unsalted butter3 tablespoons heavy cream4 (1 oz.) squares semisweet choco-late, chopped 2 tablespoons orange liqueur1 teaspoon grated orange zest
4 (1 oz ) squaressemisweetchocolate,chopped 1 tablespoonvegatable oil
Peanut Brittle
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 amedium-high heat, stirring regularly. Heat until the mixture has a hardball consistency. Heat to 250 to 265 degrees F (121 to 129 degrees C), oruntil a small amount of syrup dropped into cold water forms a rigid ball.If you don't own a candy thermometer, occasionally hold spoon abovemixture, allowing it to drip off spoon. When mixture is at hard ballstage, it will 'hair' off the spoon when falling, looking like a clear spiderweb. Once mixture is at hard ball consistency, add raw peanuts. (Theywill pop a little.) When mixture starts to turn a light clear-brown, as if it'sstarting to burn, remove from stove. Add soda and stir. Mixture willfoam up. Spoon out bite-size pieces onto unbuttered foil, stirring con-stantly between each couple of pieces. Mixture can also be poured ontounbuttered foil as one big piece and broken into smaller pieces oncecooled.
1 cup raw Spanish peanuts1 cup white sugar1/2 cup light corn syrup
1/2 cup water1 teaspoon baking soda
Chocolate Orange Truffles
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4 cups sugar1 cup white corn syrup3/4 cup cold water
3 egg whites1 teaspoon pure vanilla2 cups chopped pecans
Divinity
In a heavy saucepan over medium heat, stir together sugar, corn syrup,and water. Stir only until sugar has dissolved. Cook syrup mixture untilit reaches 250O F on a candy thermometer, bringing it to a hard ballstage.
While the syrup is cooking, beat the egg whites until stiff peaks form.Once the sugar mixture reaches 250 degrees F, carefully pour a slowsteady stream of syrup into the stiffly beaten egg whites, beating con-stantly at high speed. Add the vanilla and continue to beat until mixtureholds its shape, approximately 5 minutes. Stir in pecans.
Using 2 spoons, drop the divinity onto waxed paper, using 1 spoon topush the candy off the other. If candy becomes too stiff, add a few dropsof hot water. You will need to work fast. Cool on racks completely. Youcan store them in an airtight container for up to 2 weeks.
Submitted by Lisa RhodenFacebook Subscriber
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Sift together the powdered milk, non-dairycreamer, powdered sugar and instant chocolatedrink 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 ofcinnamon if desired.
11 cups dry milk powder1 (8 oz.) container powdered non-dairy creamer2 1/2 cups confectioners sugar1 (16 oz.) container instant choco-late drink mix
Play Dough
Remove stems, veins and most of the seeds ofthe bell and jalapeno peppers. Mince peppersin a food processor.In a 5-quart pot over high heat, combine bell
peppers, jalapenos, sugar and vinegar. Bringto a rolling boil; boil for 3 minutes. Removefrom heat and cool for 5 minutes.Stirring constantly, add the pectin and let mix-ture continue to cool for 2 minutes more. Nowstir for 1 minute.Pour into hot, sterilized jars and top with ster-ilized lids. Secure lids with bands and allow jars to cool slowly, creatinga vacuum seal.
Submitted by Angela OffenburgerMissouri Weekender Editor
1 cup of salt1 cup of water
2 cups of flour1 tablespoon of cooking oil
Hot Chocolate Gift Mix
Mix the salt, flour, oil, & water together. Adddesired colors of cake coloring. Knead withhands.
Red and Green Christmas Jalapeno Jelly1 cup chopped red bell pepper1/2 cup chopped jalapeno pepper5 cups white sugar
1 1/2 cups apple cider vinegar1 (6 oz.) container liquid pectin
Gifts in a Jar
Holiday Tiramisu1 package Cinnamon Yeast Rolls,baked and cooled2 tablespoons dark rum, optional(or use warm water )1/2 cup golden raisins6 large egg yolks1 large egg1/4 cup plus 1 tablespoon sugar16 oz. Mascarpone cheese11⁄2 teaspoons vanilla extract1/2 cup heavy cream
1 1⁄4 cups freshly brewed espresso,cooledGround cinnamon, for dusting
Cut rolls into 1/3rds. Set aside. In a small bowl, combine rum andraisins. Beat egg yolks, egg and 1/4 cup sugar on high speed until verythick and pale yellow, about 5 minutes. Add Mascarpone and vanillaand mix on low speed until mixture is smooth. Whip heavy cream andremaining 1 tablespoon sugar until thick. Fold whipped cream into eggmixture. 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 cinna-mon. Cover with plastic wrap and refrigerate. Serve chilled.
Submitted by Lisa RhodenFacebook Subscriber
Wash, rinse and dry canning jars. Empty one carton Epsom Salts intolarge mixing bowl or batter bowl. Add 3 cups sea salt, stir well. Stir in1/4 teaspoon glycerin and 6 to 8 drops essential oil. Mix well. In secondlarge mixing bowl, empty one carton Epsom Salts, and add 3 cups seasalt. Stir well. Add 1/4 teaspoon glycerin, 6 to 8 drops essential oil, andfood color. Stir until completely blended. Color should be even.Use a heavy-duty stand mixer to mix bath salts easily. Set mixer to low-est setting and mix until color is even -Don't try this with hand mixers orsmaller stand mixers! Holding canning jars at an angle, layer salts in jars,alternating white and colored mixtures.
Submitted by Tammi HaspenslaughFacebook Subscriber
12 tall jelly (12-ounce) canning jarswith lid and rings2 Carton epsom salts, 4 pound(approximately 16 cups)4 lb. sea salt or kosher salt (6 cups)
12 Drops peach essential oil12 Drops orange food color3 pieces cardstock (for gift tags)1/2 teaspoon liquid glycerin,divided
1 3 8 P a r k A v e . W . M a n s f i e l d , O h i o4 1 9 - 5 2 2 - 2 7 2 6
w w w . m a n s f i e l d t i c k e t s . c o m
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