Women's Aquatic Group

7/29/2019 Women's Aquatic Group

1/19

Aquatic Classes

LadiesChristmas Recipes

2011

Merry Christmas and Happy New Year Everyone!


2/19

Page 1

Luanna Janssen

1 cup peanut butter

1 cup white sugar

1 egg

Mix all ingredients together. Drop balls on ungreased cookie sheet. Make an X

with back of fork on each cookie. Bake at 325 for 13 minutes. You may want to

double recipe for more cookies.

Luanna Janssen

2 Cups sugar

4 Tablespoons Cocoa

cup Karo syrup

1 cup milk

1 teaspoon vanilla

Mix sugar and cocoa, add milk and syrup, mix well. Let boil, remove from heat andadd vanilla. Serve on Ice Cream! (Thickens as it cools in refrigerator.)


3/19

Page 2

Apple Paula McCormick

6 Tart apples, peeled, cored, and sliced

cup sugar

2 teaspoon cinnamon

teaspoon cloves

Combine and spread into a buttered 8 x 8 x 2 baking dish.

~Topping

Combine sifted flour, cup sugar, 6 Tablespoons butter, cup nuts (chopped).

Sprinkle over apples. Bake 350 for 45 min. Serve warm or cold, with or without

whipped cream Or with ice cream

Jenelle Warner

1 (8oz) pkg softened cream cheese

2 squares (1 oz each) unsweetened chocolate, melted then cooled

24 pkgs sweetener (equal to c sugar)

1 teaspoon vanilla

cup chopped pecans

In a small bowl, beat cream cheese, sweetener, chocolate and extract until smooth.

Stir in pecans. Pour into a 3X8 pan lined with foil. Cover and refrigerate overnight.

Cut into 16 pieces


4/19

Page 3

- Greek honey cookies Ann Belczyk

lb butter

1 cup sugar

2 cups vegetable or canola oil

1 cup orange juice

3 tsp baking powder

Pinch of salt

1 Tbsp cinnamon

teaspoon nutmeg

About 7 cups of flour

2 cups ground walnuts

Syrup (See below)

Preheat oven to 350. Cream butter well. Gradually add it to the oil and sugar. Add

cinnamon and nutmeg. Continue beating until well creamed. Add orange juice and

mix well. Sift the dry ingredients (using about 3 cups of the flour). Add to thecreamed mixture gradually. Slowly add the rest of the flour. (Add just enough flour

so that the finikia will hold its shape.) Add nuts. Form into oval shapes Place on

ungreased parchment paper on a cookie sheet. Bake at 350 for 20 minutes.

. When the Finikias are cool, dip them into

hot syrup (See below) for a few minutes. Remove from syrup with a slotted spoon,

then put on clean plate.

~

2 cups honey, 1 cup water, Lemon slice

Bring all ingredients to a boil and simmer for a few minutes. Remove from heat and

cool for 3 or 4 minutes. Put back on burner on WARM or lowest setting and dip the

Finikias.


5/19

Page 4

Greek Walnut Sugar cookies) Ann Belczyk

These are a Greek celebration cookie- while theyre most popular at Christmas, you also see them at

weddings, Easter, and other holidays as well. Theyre almost always served with a powdered sugar topping.

At Christmas, its traditional to stick a whole clove in the top to represent the gift of spices the Three Wise

Men brought to Bethlehem.

cup walnuts

1 cups all-purpose flour

teaspoon baking powder

teaspoon salt

cup (1 stick) softened and unsalted butter

cup confectioners sugar

1 large egg yolk

1 tablespoon brandy

1 teaspoon pure vanilla extract

1-2 tablespoon orange flower water

cup confectioners sugar (for coating)

Preheat oven to 350. Stir the flour, baking powder, salt, and nuts together in a

medium bowl. Set aside. In another medium bowl, beat the butter, sugar, egg yolk,

brandy and vanilla extract together with an electric mixer on medium-high speed

until the mixture gets light and fluffy.( Takes about 10 minutes). At low speed, stir in

the nut mixture to make a crumbly dough. Cover the bowl and set dough aside at

room temperature for 1 hour. Line 2 baking sheets with parchment or coat with

nonstick spray. Oven should be preheated to 350. With a spoon, scoop out 1-inch

pieces of dough and roll into balls between the palms of your hands. Shape the

cookies into a crescent or half-moon shape. Place the cookies on the preparedbaking sheets. Bake until the cookies set and start to brown, takes about 18 minutes.

Remove cookies from oven. Using a sifter, sprinkle the cookies with confectioners

sugar. Tips: Dough can be frozen for up to 2 weeks. Store baked cookies in an

airtight container for up to 1 wee


6/19

Page 5

Joyce Schwarzentraub

2 pkgs. Lady fingers

2 pkgs. Cheesecake mix.

8oz cool whip

2 pkgs Cream cheese

2 cup milk

1 can chilled pie mix. (I like Blueberry or cherry)

2 cup milk

1 can chilled pie mix. (I like Blueberry or cherry)

Line the sides and bottom of the spring form pan with the ladyfingers. In large bowl:

Mix both packages cheesecake mix, milk, and cream cheese. Do not over-mix. Fold

in the Cool whip and pour into the pan. Refrigerate overnight. Before serving, top

with the fruit. Serves 12-16


7/19

Page 6

Jody Davis

37-40 Saltine Crackers

1 cup butter

1 cup brown sugar

2 cups chocolate chips

cups chopped nuts ( I used almonds)

Preheat oven to 400 . Spray a jelly roll pan (or a cookie sheet with 1 inch sides) with

pam. Line pan with a single layer of saltines. In a saucepan, combine sugar and

butter. Bring to a boil. After brought up to a boil, continue cooking at a roiling boil

for 3 minutes.. Immediately pour over crackers spreading mixture so all the crackersare covered. Bake in oven for 5-8 minutes. Remove from oven and pour chocolate

chips over top. Let sit for 5 minutes. Spread melted chips over top and sprinkle with

desired nuts. Cool completely. Break into pieces. Store in refrigerator.

Jane Winkler

3 Tablespoons water

1 Tablespoon Light corn syrup

1(5 oz) package sliced almonds

1 (8oz) milk chocolate bar broken into small pieces

Combine all ingredients in order listed (Except almonds and chocolate) in an

electric fry pan. Turn heat on high and stir constantly, in one direction, until mixture

begins to thicken and darken. This should take about 10 minutes. Quickly stir in

nuts. Pour mixture in a 10X15 baking sheet. Spread evenly with spatula. Breakchocolate bar into small pieces and spread evenly over hot mixture when melted.

Sprinkle with nuts. Place in freezer for 1 to 2 hours or until hard. While still frozen,

break into about 2 dozen pieces. Can be stored in refrigerator.


8/19

Page 7

Beth Fitzpatrick

2 cups sugar 1/2 teaspoon salt

1 cup corn syrup 1/2 teaspoon baking soda

1/2 cup water 1Tablespoon butter

2 cups raw peanuts 1 teaspoon vanilla

Cook sugar, syrup, and water to soft ball stage.

Add peanuts and salt. Cook to hard crack stage.

Add soda, butter and vanilla. Stir until foaming stops.

Spread on to well buttered cookie sheets. Pull thin as it

cools. Break into pieces.


9/19

Page 8

Beth Fitzpatrick

1 cup sugar 1/2 t. salt

1/2 cup shortening 2 cups chopped apples

2 eggs 1/2 cup chopped nuts

1t. vanilla 1 T. sugar

2 cups flour 1/4t. ground cinnamon

1t. baking powder

1t. baking soda

Preheat oven to 350. Grease and flour loaf pan 9x5x3 inches.

Mix sugar, shortening, eggs and vanilla. Stir in flour, baking

powder, soda and salt until smooth. Stir in apples and nuts.

Spread in pan. Mix 1Tablespoon sugar and the cinnamon together. Sprinkle

over batter. Bake until wooden pick inserted in center of loaf

comes out clean, 50-60 min. Remove from pan. Completely cool bread before

serving.


10/19

Page 9

VirginiaAllen(North Myrtle Beach, SC)

Metamora

1 cup butter

2 cups plus 6 tablespoons flour, divided

cup confectioners sugar

6 eggs

2/3 cup lemon juice

2 cups granulated sugar

1 teaspoon baking powder

teaspoon salt

Additional confectioners sugar

Melt butter in a 13X9X2 inch baking dish. Adds 2 cups flour and cup confectioner

sugar; mix. Pat down flat in pan. Bake in a preheated oven (350) for 20 minutes.

Meanwhile, in a medium mixing bowl, beat eggs and lemon juice until light. Sift

together remaining 6 tablespoons flour, granulated sugar, baking powder and salt.

Add eggs to the mixture. Mix well. Pour over hot crust. Return to 350 oven and

bake 25 minutes. Sprinkle confection sugar over top. Cut into squares while hot.

Makes 24 squares


11/19

Page10

Barb Ruckle

( Bake at 275 for 20-25 minutes)

2 lbs raw Spanish peanuts chopped coarsely

2 lbs powdered sugar

2 Tablespoons Cinnamon

1 -2 teaspoons cream of tartar

1 Tablespoon almond extract (in eggs)

4 eggs

1 extra box of powdered sugar to roll cookies in

Mix raw peanuts with powder sugar, cinnamon and cream of tartar. Add in beaten

eggs.

Mix all ingredients well. Let stand 1 or 2 hours. Keep turning mixture. (When

mixture dries out on top, turn again). Roll out on powdered sugar board. Roll to inch thickness. Cut cookies out with a metal star cookie cutter.

Note: If you take an egg white and mix it with some powdered sugar and paint it

around the outline of the star it may help the tips from caving in.


12/19

Page11

Barb Ruckle

2 cups butter

1 (2 lb) bag brown sugar

4 eggs

2 teaspoons salt

1 teaspoon baking soda

2 cups pecans chopped fine

7 cups flour

Cream butter and sugar together then add the eggs, one at a time and mix well. Sift

flour, salt and soda together. Add to the creamed butter and sugar. Then add the

chopped pecans. (The mix will be very thick) I use a large Kitchen Aid mixer.

I put cookie dough into two loaf pans that have been greased and lined with waxed

paper. Cover with foil. Refrigerate overnight.

Use a knife to loosen cookie dough from pan. Slice dough very thin. Bake at 400

for 10 minutes. Store in a tin cancookies will soften if put in a tight sealingcontainer such as Tupperware.

Millie Eldridge

4 c fresh rhubarb and 1 cup sugar Mix and place in a 9x13 pan.

1 cup sugar, 2 eggs , 1 cup sour cream, 1 teaspoon baking soda,

c flour, dash of salt

Mix and pour over the rhubarb and bake at 350 for about 40 minutes or until

golden.


13/19

Page12

Marilyn Grogan

2 c flour (may use 1 c flour and 1 cup and 1 tablespoon cake flour)

c sugar

1 Tablespoon baking powder

teaspoon salt

6 tablespoons butter, chilled

1 cup cream

1 whole egg

cup mangos (diced) other dried fruit can be substituted

Mix dry ingredients. Cut butter into flour until fine. Add mango to flour and butter

mixture. Make a well and add egg. Mix just a bit and then make another well. Add

cream. Mix in gently. Turn dough onto floured board, knead lightly. Pat into a

circle slightly less than inch thick. Cut into 2 inch circles. Brush with a beaten egg

yolk. Freeze them. As soon as they are frozen, transfer to ziplock bag.

To prepare frozen scones, take scones out early in the morning. The scones need to

reach room temperature. When they are ready, bake at 375 for 17-18 minutes.

Roxie

1 pkg instant Vanilla pudding

1 pkg Tapioca Pudding

1 package orange jello

1 can mandarin oranges

1 (8oz) container cool whip

Mix pudding, tapioca and small package orange jello with three cup of boiling

water until dissolved. Cook in microwave for 3-5 minutes or until thick. Set in

refrigerator two hours. Drain and slice oranges. Fold in oranges and cool whip .

Refrigerate overnight


14/19

Page13

Winnie Ebert

1 (12oz) package frozen shrimp

1 box long grain wild rice

1 medium onion, chopped

1 green pepper, chopped

1 can mushrooms (stems and pieces)

1 can mushroom soup

pound past. processed cheese spread -cut up

Prepare shrimp and rice via the instructions on package. Sautee onion and peppers.Combine all and mix. Add onion and pepper and put in 1 quart casserole. Bake

at 350 for 1 hour.

Mary Thies

Here is a really wonderful Italian beef recipe done in the crockpot. Even a non-

cook can do this one! mjt

1. In crockpot, place a 3-4 pound bottom round roast (or other beef roast of yourliking) cover with 1 (12oz) beer

2. Sprinkle with a package of dry Italian dressing mix3. Dump of 16 ounce jar of sliced or whole Pepperoncini Greek peppers and its

juice. (they are in the pickle aisle of the grocery store in a jar about 6 inches tall

and 2 inches in diameter)

4. Turn on crock pot and cook on low for 8 hours.5. Slice or shred as desired for Italian beef Sammies. Serve on sturdy rolls with rest

of pepperoncini peppers! Yum!


15/19

Page14

Donna Taghan

2 cups chopped chicken

1 cup celery

1 cup mushrooms

1 tablespoon minced onions

1 tablespoon lemon juice

teaspoon tarragon

teaspoon pepper

1 cup sliced water chestnuts

2 cups cooked rice

Mix ingredients above together.

Mix together 1 can cream of chicken soup and cup mayonnaise

Pour over ingredients and mix well. Place in a 9x13 baking dish.

3 Tablespoons melted butter

cup crushed potato chips OR c cornflake crumbs

cup slivered almonds. Mix together and put on top.

Bake at 350 for 30 minutes


16/19

Page15

Millie Eldridge

1 (2lb) bag of shredded frozen hash brown potatoes

2 cups diced Velvetta type cheese

1 can cream of chicken soup (can use cream of mushroom or celery)

1 pint sour cream

2 Tablespoons minced onion

pound butter melted

2 cups corn flakes crushed

Mix all ingredients except the butter and corn flakes. Mix together and place in alarge buttered casserole dish or pan. Top with the corn flakes and butter which

have been mixed together. Bake at 350 for 45 minutes or longer if needed.

Ilsa Holt

3 pounds Red Cabbage shredded and washed

cup oil

cup cider vinegar

c sugar

1 Tablespoon salt

teaspoon pepper

2 Tablespoon chopped onion

Sautee until cabbage is soft. Add enough water to slightly cover cabbage. Cover

and cook until tender. Mix 2 tablespoons flour with 1/2c water. Add to the

cabbage and stir. This will slightly thicken the sauce.


17/19

Page16

Joyce Taylor

1 pound ground beef

2 cans stewed tomatoes

2 cans beans (chili or kidney) drained

1 onion chopped

3 cups water

1 (15oz) can tomato sauce

1 pkg taco seasoning

1 bag Fritos

Sour cream

Grated cheddar cheese

Green pepper chopped (optional)

Brown ground beef, onion and pepper. Drain. Add stewed tomatoes, drained

beans, water, tomato sauce and taco seasoning. Simmer 45 minutes. Ladle into

bowls; add dollop of sour cream, grated cheddar cheese and Fritos.


18/19

Page17

Mary

8 cups fresh broccoli florets

1 bunch green onions, thinly sliced

dried cranberries

3 tablespoons canola oil

3 tablespoons seasoned rice vinegar

2 tablespoons sugar

cup sunflower kernels

3 bacon strips, cooked and crumbled

In large bowl, combine the broccoli, onions and cranberries. In a small bowl, whisk

the oil, vinegar and sugar; drizzle over broccoli and toss to coat. Chill until serving.

Sprinkle with sunflower kernels and bacon. 10 servings.


19/19

P

Ilsa Holt

5 pounds Red Potatoes boiled, peeled and cubed (boil until a knife inserts easily)

In a skillet, sautee together:

6 slices bacon (diced), and 1 medium onion diced. Sautee until lightly browned.

When browned, mix 2 cups cold water and 2 tablespoons cornstarch OR flour

together. Pour into skillet over bacon and onions.

Next add:

2 Tablespoon sugar

cup cider vinegar

teaspoon pepper

teaspoon garlic powder

Bring all to a boil. Pour over the prepared cooked potates

Jenelle Warner

3 cups Rice Chex, 3 cups Corn Chex,

3 cups Cheerios, 3 cups pretzels

2 teaspoons Worcestershire sauce

teaspoon garlic powder

teaspoon season salt

teaspoon onion powder

Combine cereals and pretzels. Lightly coat a 15X10 baking pan with Pam. Drizzle

with Worcestershire sauce. Combine remaining ingredients and sprinkle over mix.

Bake at 200 for 1 hours stirring every 30 minutes. Cool completely and store in

an air tight container. 16 servings.

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