2014 MSB

Making Spirits
Bright
2014
Holiday Cookbook
and Gift Guide
2 Unified Newspaper Group Making Spirits Bright November 13, 2014
Give Yourself the Gift of

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H U G H E S
F L O O R I N G
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407 E. Verona Avenue, Verona

(608) 845-6403
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November 13, 2014 Making Spirits Bright Unified Newspaper Group 3
Dear Verona Shoppers

This season, as you go about the annual ritual of holiday shopping
please keep in mind the merchants and businesses that work so hard
throughout the year to make our community worthy of the nickname
Hometown U.S.A.
These are the businesses that aid our summer brat sales, assist with
local events, sponsor youth sports teams, and contribute to the fabric of
the community in too many ways to list.
Please keep the merchants of Verona in mind for stocking stuffers, last
minute gifts, gift certificates, and perhaps those hundreds of smaller
items found just below the top lines on your holiday lists.
Remember, by shopping locally, you will not only find great gifts, you will
also be helping to maintain the spirit that makes Verona an outstanding
community in which to live.
Wishing You a Safe and Joyous Holiday Season
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The Verona Area

Chamber of Commerce
Seasons Greetings!
The holidays are upon us. The staff of Unified Newspaper Group that the pages that follow will
help create a happy season for you and yours. There are gift ideas, shopping tips, events and sales.
The pages are full of unique places for you to shop this holiday season and beyond.
This is the 15th year of publishing a holiday cookbook. Recipes have been submitted by the readers
of our newspapers, the Oregon Observer, Stoughton Courier Hub and Verona Press as well as the
Great Dane Shopping News. There are terrific recipes for your holiday meals, to give as gifts and to
enjoy on a daily basis. Many thanks go to those who submitted their favorites.
We offer a sincere thank you to the advertisers on these pages for their continued support of this
annual gift guide and cookbook.
May this be the most wonderful time of the year for you.
133 Enterprise Drive Verona, WI 53593 608-845-9559

125 N. Main Street Oregon, WI 53575 608-835-6677
135 W. Main Street Stoughton, WI 53589 608-873-6671
You dont need to drive

to the mall for great gift ideas.
We have beautiful gift items & stocking stuffers!

320 S. Main Street, Verona, WI
(608) 848-5168 www.VeronaVisionCare.com
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Dr. Tami Hunt

Dr. Emmylou Wilson
Optometrists
How to establish gift spending limits

As the cost of living continues to rise, holiday
shopping also has become much more expensive
in recent years, and it can be easy for shoppers to
overextend themselves financially come the holiday
season.
According to a recent Gallup poll, the average
American plans to spend around $790 per holiday
season, although many go above and beyond that
amount. Starting off the new year in debt is a recipe
for stress, which can have negative repercussions for
the rest of the year.
In addition to overspending during the holiday
season, many people stretch themselves thin on
birthdays, Valentines Day, Mothers Day and Fathers
Day. One way to make shopping more manageable
is to establish spending limits that dictate how much
each family member can spend on each gift he or she

buys.
It is important to exercise tact when approaching the subject of gift limits. Discuss the topic with
friends and family members with whom you usually
exchange gifts long before the holiday season. Agree
on a reasonable amount of money each person will
spend on gifts. If necessary, ask everyone to write
down a figure and then determine the average, using
that figure as your spending limit.
Establishing a spending limit makes it easier for
every family to afford their holiday purchases. If
there are six people on your shopping list and youre
spending $50 per person, you know to allocate $300
for gifts. Saving and budgeting can be adjusted
accordingly.
When no such limit is established, you may go
overboard to compensate, even if you cannot afford
to do so.
Another way to save money is to suggest giving
the gift of experiences rather than tangible and potentially costly gifts. For example, take a loved one out
for dinner or suggest going on vacation together to
make better use of your collective funds. A well-timed
extended family vacation in lieu of gift exchanges may
alleviate the stress of the holiday season, much of
which can be traced to holiday spending.
Establishing a gift-giving strategy and budget for
each person to work with can make for a more peaceful holiday season by freeing up time to spend with
loved ones and placing the focus on family instead of
shopping.
Buy and Ship Online

Holiday spending limits can help individuals avoid
overspending come the holiday season.
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Shop locally this holiday season
Shopping is a big part of the holiday season, when

families and friends gather to reconnect and exchange
gifts. While the popularity of shopping online has grown,
such practices are not always eco-friendly or timely, as
gifts bought online must be packaged and shipped, wasting
valuable resources and time that last-minute shoppers may
not have.
The benefits of shopping locally go beyond convenience
and the chance to reduce your carbon footprint. The following are a few ways that shopping locally this holiday
season can directly benefit your community and the people
who call it home.
Local economy
When men and women shop locally, they are putting
money back into their local communities. Local small businesses may be owned by your neighbors, and it can be
comforting to know that your holiday shopping dollars are
going to support a neighbor instead of a large corporation.
Local businesses also employ your neighbors, so shopping
local can strengthen the local economy by creating jobs that
may not exist if you and members of your community fail
to support local small businesses.
Local small businesses go a long way toward creating a

neighborhood identity, and that identity can create a stronger sense of community among you and your neighbors. In
addition, a unique community identity can make your town
more attractive to outsiders, and that appeal can improve
the value of local real estate while also attracting more
people to local businesses in your neighborhood.
Uniqueness of gifts
More Than
A Pharmacy
The gifts you buy when shopping locally also can benefit
your community. Gifts purchased from small local businesses tend to be more unique than items bought from national
chains, as smaller retailers tend to sell more homemade
items than their national competitors. Recipients of such
items may find such gifts more thoughtful than mass produced items bought from national chains, and the uniqueness of homemade gifts may encourage the gifts recipients
to visit your community and do some shopping, further
benefitting your local economy.
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Community identity
The accessibility of customer service is another oftoverlooked benefit of shopping locally. When buying from
national chains, especially during the holiday season when
such businesses may be overwhelmed with orders, making
contact with customer service departments can be a trying exercise in patience. Long wait times on the phone or
online can make the process of contacting customer service
extremely frustrating. But such frustration is rare when buying from local businesses, as consumers can simply take
their products into the store, where employees can immediately address their concerns. In addition, buying locally
makes it more convenient for friends and family members
who also live in your community to return their gifts.
Research important when choosing a charity

Were you nominated to do the ice bucket challenge
during the summer of 2014? This fundraiser for ALS, commonly known as Lou Gehrigs Disease, swept social media,
spurring the participation of private citizens, celebrities and
even world leaders. But the challenge also managed to raise
awareness and funds to go toward ALS research.
While the ice bucket challenge and similar social media
phenomenons are spawned by good intentions, some people feel they pressure participants to donate money. Peer
pressure should not be why a person donates to charity.
When considering a charitable donation, it might be wise
to take the following approach before donating your time
and/or money.
Clarify your motives. Ask yourself why you want to
donate? Perhaps you want to pitch in to help do your part
in the fight against a societal ill such as homelessness? Or
maybe youre motivated to help after witnessing the after
effects of a natural disaster? There are many worthy causes
out there in need of support, so clarify your motives before
donating to be sure you and the organization you ultimately
choose to work with or donate to are the right fit.
Do your research. Verify where your money will be
going once your donation is made. Do not hesitate to ask a
charity to provide a rundown of where donations go so you
can see how funds are allocated. This can help you determine if a charity is worth your efforts.
Select sustainable charities. You want a nonprofit that
can sustain itself. Nonprofits that show a budget deficit for
a few years in a row may not be sustainable or capable of
fulfilling their mission statements.
Make sure the charity is legitimate. Part of the problem of peer-pressure-induced donations is they may not
give you time to research a charity. Links posted to social
media do not guarantee an organization is legitimate. Many
dummy organizations that appear exactly the same as legitimate organizations are set up to prey on thoughtful, wellintentioned prospective donors. The United States Internal
Revenue Service maintains a list of all organizations registered as charities at irs.gov.
Try volunteering first. Volunteer with a particular
organization to get a better feel for its efforts before making any donations. Hands-on research can illustrate how a
nonprofit manages funds, treats workers and accomplishes
its mission.
Peer pressure to donate to a particular charity may result
in impressive fundraising, but it is not always the best way
to select a charity. Take your time to research several organizations before choosing who to work with.
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Great gifts for people who love to read
Many people love to read, and such people do not often

cause headaches for holiday shoppers. Readers typically are
easy to shop for come the holiday season, when shoppers
stuck on what to get a friend or family member can always
fall back on a book or two if they know their loved one likes
to get lost in a good book.
But books arent the only gifts shoppers can give the
readers on their lists this holiday season. The following are
a few gift ideas no book lover can balk at.
E-reader: Before buying an e-reader, shoppers may
want to first learn where the intended recipient of this
thoughtful gift stands on the book versus e-reader debate.
Some book lovers feel a sentimental attachment to traditional books, while others love the versatility of e-readers,
many of which serve as tablets that allow users to peruse
the Internet, play games and, of course, read books. If
your friend or family member does not have an aversion
to e-readers, then this might make the ideal gift. The price
of e-readers varies depending on their capabilities, but you
can expect to spend anywhere from $50 to several hundred
dollars depending on which model you ultimately choose.
Storage: For those readers who prefer traditional books,
a new bookshelf can help them store their favorite titles.
Books take up a lot of space, and avid readers tend to buy
many new books each year, so homeowners and apartment
dwellers alike will no doubt appreciate the extra space to
store their collections. But even e-reader enthusiasts may
find their storage filling up faster than they might have
liked. To remedy that problem, holiday shoppers can buy
a Wi-Drive with ample extra storage space so readers who
keep both books and movies on their e-readers and tablets
have plenty of extra space to store all of those new books
they plan to read in the coming year.
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Decorative bookends: Those who have a passion for

books and home dcor might appreciate a unique set of
handcrafted bookends to store the books they keep on their
desks or those they keep out as decorative accents that
guests can enjoy when visiting. Such gifts will please your
friends or family members who have a flare for interior
decorating while also appealing to their love of literature.
Book club membership: A membership to a Book of
the Month Club may be right up the alleys of those readers
who read too fast to join a local reading group or simply
dont have the time to devote to a community book club.
Such memberships often sell classic titles and the latest
bestsellers at a fraction of the cost of the publisher-established prices, and members typically can order as many
books as they would like. This can be a great way for readers to find new titles and keep the books coming in without
breaking the bank.
Avid readers are passionate about their books, and
holiday shoppers can feed those passions by giving their
favorite readers gifts that indulge their love of literature this
holiday season.
Gifts to keep kids engaged

Store aisles are filled this time of year with every musthave gift retailers can advertise. Children often plead and
beg for the hottest toys weeks ahead of the holidays, hoping
to find their requests wrapped up come the big day.
But once the gift wrap is torn away and kids have played
with their presents for a day, some already grow bored with
their new belongings and cast them aside. Certain toys are
not engaging enough to warrant extended periods of play
no matter what the advertisements boast.
No gift-giver wants to spend money on a present only to
have it collecting dust days later. With that said, employing these strategies can help anyone select a gift that will
continue to inspire and excite children long after the holiday
season has come and gone.
Dont believe the hype. Its easy to fall hook, line and
sinker for ultra-popular trendy gifts. While such gifts may
have popular appeal, that does not mean theyre a perfect
fit for your child. When shopping for youngsters come the
holiday season, choose a gift because your child will truly
enjoy it and not because its the trendy item of the year.
Focus on the play factor. Too often shoppers get
caught up in toys appearances. Instead, think about how
the toys will work with imaginative play. The more a child
can envision himself doing with a particular toy, the more
likely he or she will exhibit a continued interest in that toy.
Look for minimal bells

and whistles. Kids often find
toys that leave more room for
imagination more interesting
than toys that are loaded
with gadgets. Children prefer
to make up their own stories
and create modes of play that
are more about what they
like rather than the right
way to play or win.
Choose gifts that grow.
Shoppers want to select gifts that are age-appropriate for
children so they will be safe during play time. But shoppers
also should look for toys and activities that can be modified and grow with the child as he or she ages. A game that
gets progressively harder through levels or a toy set that
can be supplemented as kids grow older may make good
gifts. Musical instruments also can grow with a child, as the
instruments become easier to master with practice.
Figure out the childs interests. Toys that cater specifically to a childs interests will be the most warmly received.
It may take going the extra mile to find a gift that matches
a childs interest rather than picking up the first trendy gift
you see, but the results will be well worth it.
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Appetizers/Beverages
Baked Spinach-Artichoke Dip
Cheese Spread Boursin
Mary Lou Kollath
Ellen Pollan
Heat oven to 350

Mix:
1 cup mayonnaise or salad dressing
1 cup grated parmesan cheese
Stir In:
1 can (14 oz.) artichoke hearts, drained and coarsely chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed to drain
1/2 cup chopped red bell pepper
Spoon mixture into 1-quart casserole dish and sprinkle with 1/4 cup
shredded Monterey Jack or mozzarella cheese (1 oz.). Cover and bake
about 20 minutes or until cheese is melted. Serve warm with baguette
slices or bread slices.
1 clove garlic
2 (8 oz.) pkgs. cream cheese, softened
1 cup butter or margarine
1 tsp. oregano
1/4 tsp. basil
1/4 tsp. dill weed
1/4 tsp. marjoram
1/4 tsp. thyme
1/4 tsp. pepper
Combine and pulse in food processor. Can be made in advance.
Red Kidney Dip

Ellen Pollan
1 can sauerkraut, rinsed and drained

2 cups shredded Swiss cheese
1 cup mayonnaise
2 (6 oz.) pkgs. corned beef, cold cut section diced or
12 oz. sliced thin from deli.
1 cup or 12 oz. can kidney beans

2 onions, sliced
6 Tbsp. oil
2 Tbsp. oil
2 Tbsp. salt
1/4 tsp. pepper
2 limes, juiced
2 tsp. chilly powder
Mix together in 1 lb. casserole dish. Bake at 350 until warm. Serve over
small pumpernickel bread.
Combine beans, three cups water and salt. Simmer for 1 hour Fry onions
in oil. Add tomato paste, salt, and pepper. Mix in beans and seasonings.
Reuben Casserole Snack

Ellen Pollan
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A/C Inspections
Avenue Auto is a Full Line Auto Repair Service Center
608-845-8328
503 W. Verona Avenue, Verona, WI 53593
Mon-Fri 7:00-5:30, Closed Saturday and Sunday
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Tofu Dip or Salad Dressing

Ellen Pollan
1/2 lb. tofu, cut

1-1/2 Tbsp. cider vinegar or lime juice
3 Tbsp. olive oil or other oils
1/4 - 1/2 Tbsp. curry powder
1-2 garlic cloves
2 - 3 Tbsp. grated cheese
Salad herbs (parsley, basil, chives)
Blend basic ingredients until smooth, using two or three seasonings.
Add a little liquid while blending if necessary. Let sit 1 hour or
overnight for taste.
Egg Nog
Ellen Pollan
6 eggs
1/4 cup sugar
1/4 tsp. salt
1 quart milk
1 tsp. vanilla
Quick Chicken Liver Canaps

Kathryn Woods
1 lb. chicken livers, fresh or frozen

1/2 cup fine bread crumbs
1/2 bunch fresh parsley
1 large onions
2-1/2 tsp. salt
1/2 tsp. pepper
Bread slices
Put livers, onions and parsley in food processor until well blended.
Remove and place in mixing bowl. Add bread crumbs, salt and pepper.
Spread on slices of bread and fry in medium heated, buttered saucepan
with liver side down 2-3 minutes. Quarter bread diagonally. Serve
immediately. Makes 40-60 canaps.
Cranberry Meatball Appetizers

Laurel Trainor
Combine all ingredients. Garnish and stir in chocolate curls, cinnamon

stick, maraschino cherries, orange slices, extracts or flavorings,
peppermint sticks or candy. 12 servings of 1/2 cup.
Mulled Wine
Ellen Pollan
2 bottles fruity red wine

Peel from 1 orange
6 whole cardamom pods, crushed
5 whole cloves
2 anise stars
1 piece (1-inch) ginger root, peeled and thinly sliced
1 cinnamon stick
3/4 cup sugar, or to taste
2 cups blanched, whole almonds
1 (16 oz.) can of sauerkraut

1 can of whole cranberry sauce
1 bottle of chili sauce
1 bottle of water
1 cup brown sugar
In a medium saucepan cook on medium heat until sugar dissolves and
flavors blend. Pour over cooked meatballs arranged in a serving dish or
slow cooker. Serve warm. Can use frozen meatballs or turkey meatballs.
We make your holiday

entertaining easy!
Combine wine, orange peel, cardamom, cloves, anise, ginger and

cinnamon stick in large sauce pan. Let stand, covered, at room
temperature overnight. Stir in sugar, heat mixture, stir. Do not boil. Add
almonds to warm wine.
Nutmeg Coffee Nog

Ellen Pollan
1 Tbsp. brown sugar

1 egg yolk
2 cups cream
1 cup fresh coffee, hot
Dash of ground nutmeg
Everything from fruit baskets,

vegetable & fruit trays, meat & shrimp trays,
holiday cakes and much more!
Combine sugar and egg yolk. Beat well. In a small sauce pan, heat
cream. Slowly whisk in egg and sugar. Mix and carefully heat to just
below boiling. Remove from heat. Sprinkle top with cream and egg
mixture. Sprinkle with nutmeg. Serves 2.
Beer Cheese Dip

Laurel Trainor
Mix altogether. Chill 1 hour. Great with pretzels.
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2 (8 oz.) pkgs. of cream cheese

1 envelope of Ranch dressing mix, dry
2 cup shredded cheddar cheese
1/2 cup beer
Anything Goes BBQ Sauce

Carrie Jacobson
Caramel Apple Dip

Darlene Groenier
1 cup catsup
1/2 cup water
1/2 cup vinegar
2 Tbsp. sugar
1/4 tsp. nutmeg (measure accurately)
salt & pepper to taste
16 individually-wrapped caramels, unwrapped

1/4 cup water
8 oz. cream cheese, softened
1/2 cup brown sugar
1 tsp. vanilla
Mix all of the ingredients and use as desired on pork chops, chicken, hot
dogs and rice dishes.
In medium saucepan over medium-low heat, melt caramels with water,

stirring frequently. Remove from heat and set aside.
In a medium bowl, cream together cream cheese, sugar and vanilla.
Lastly, fold in caramel mixture into the cream cheese mixture. Serve
immediately with slices.
Breads/Breakfast
Oatmeal
Caroles Cranberry Bread
Ellen Pollan
3 cups water
1-1/2 cups large-flake oats
1/4 tsp. salt
1/2 tsp. grated orange rind
1/2-3/4 tsp. grated nutmeg
1 2-inch cinnamon stick or 1/4 tsp. ground cinnamon
Boil water. Add salt, orange rind, nutmeg, and cinnamon. Return to boil.
Reduce heat. Simmer 10-15 minutes uncovered, stirring occasionally.
Remove cinnamon stick if used. Serves 4.
Bacon Bread
Leslie Alme
1 lb. bacon diced

1 tsp. oil
3/4 cup chopped green pepper
3/4 cup chopped onion
3 tubes (7.5 oz.) buttermilk biscuits
1/2 cup melted butter
1/2 cup shredded cheddar cheese
Cook bacon and drain. Saut pepper and onion. Cut biscuits into fourths.
Place in large mixing bowl. Add vegetables, bacon, butter and cheese.
Toss until well coated. Place in 10-inch tube pan that is sprayed with
vegetable spray.
Bake at 350 for 40 min. Immediately after removing from oven invert
pan onto a plate. Serve warm.
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Mary Lou Kollath
Combine in large bowl

2 cups flour
1 cup sugar
1/2 tsp. salt
1/2 tsp. baking soda
1-1/2 tsp. baking powder
In separate bowl, mix together
1 beaten egg
3/4 cup orange juice
1/4 cup oil (or applesauce), blend well and add to the dry ingredients.
Add:
1/2 cup nuts, chopped
1 cup cut-up, raw cranberries
Grease and flour a large bread pan. Bake for 1 hour at 350 or until a
toothpick comes out clean.
Cinnamon Raisin Butter Bread

Mary Lou Kollath
Mix together in large bowl

2 cups flour
2 tbsp. sugar
1 tsp. cinnamon
1/2 tsp. salt
1 pkg. quick rise dry yeast
Add
1-1/2 cups very warm water (120-130)
2 Tbsp. soft butter
Beat on low speed with mixer until moistened. Beat on medium speed
for 3 minutes, scraping bowl occasionally.
Stir in
3/4 to 1 cup raisins, uncooked, and 1-1/2 to 2 cups additional flour. It
will make a stiff batter.
No kneading is required. Just smooth the dough and pat into a greased
loaf pan. Let rise in a warm place about 30 minutes. Place oven rack
in lowest position, and preheat to 375. Bake for 45-50 minutes or
until loaf is golden brown and sounds hollow when tapped. Remove
from pan. Cool completely on rack before slicing. Can drizzle with the
following glaze if desired:
1/2 cup powdered sugar
1/4 tsp. vanilla
2 - 2-1/2 tsp. milk
Mix till smooth and drizzle over top of loaf.
Brazilian Loaf
Morning Glory Muffins
Mary Lou Kollath
Dissolve 1 Tbsp. instant coffee powder in 1 cup boiling water. Pour over
1-1/4 cups snipped Dates, set aside.
Stir Together
2-1/4 cups flour
2 tsp. baking powder
1/2 tsp. salt
3/4 cup brown sugar
Combine
1 beaten egg
1-2 apples, shredded, to make 1 cup
1/2 cup chopped Brazil nuts
2 Tbsp. butter or margarine, melted
Stir this mixture into date/coffee mix, then add to the dry ingredients.
Bake in greased loaf pan, in a 350 oven for 60-65 minutes. Cool for 5
minutes before removing from pan.
Cheese and Sausage Strada

Ellen Pollan
4 eggs
1-1 /2 cup milk
1 tsp. Dijon mustard
Pinch of cayenne
1/2 tsp. Worcestershire sauce
3 Tbsp. butter, melted and cooled
8 slices of bread, crust removed
3/4 lb. sharp cheddar cheese
1/2 lb. sausage, fried and drained
In a bowl, combine the eggs, milk, mustard, cayenne, Worcestershire
sauce and butter to create a custard. Grease a casserole dish. Layer
one third of the bread, one third of the cheese, all of the sausage, half
remaining bread, half remaining cheese, and rest of bread. Press down.
Pour custard over bread pudding. Sprinkle with remaining cheese.
Drizzle with melted butter. Leave to chill overnight. Let stand 45
minutes. Bake at 350 for 1 hour and 15 minutes.
Carob Zucchini
Cream together 3/4 cup honey, 1/2 cup butter and 1/4 cup oil. Add 3
eggs, 2 tsp. vanilla, 1/4 cup buttermilk and 3 cups grated zucchini.
Mix 2-1/2 cups whole wheat flour, 1/2 tsp. all spice, 1 tsp. baking
powder, 1/2 tsp. cinnamon and 6 tsp. carob powder. Combine mixtures
into a greased 9x13 pan. Bake at 350 for 45 minutes.
Apple Cinnamon Muffins

Ellen Pollan
3/4 cup oil

2 cups flour
1/2 tsp. salt
1/2 tsp. baking powder
2 tsp. vanilla
1 cup raisins
3 eggs
1 cup sugar
2 tsp. cinnamon
1 cup apple, chopped
Combine ingredients in a greased pan. Bake at 350 for 18-20 minutes.
Cyndy Woods
1 egg
2 egg whites
1/2 cup apple butter
1/4 cup vegetable oil
1 Tbsp. vanilla extract
1-1/2 cup all-purpose flour
1/2 cup whole wheat flour
1-1/4 cup sugar
1 Tbsp. ground cinnamon
1/2 tsp. salt
2 cups grated carrots (1/2 lb.)
1 apple, peeled, chopped
1 cup raisins
2 Tbsp. finely chopped walnuts
2 Tbsp. toasted wheat germ
Preheat oven to 375. Lightly oil muffin cups or coat with nonstick
spray. In a bowl whisk together egg, egg whites, apple butter, oil and
vanilla. In a large bowl stir together flours, sugar, cinnamon, baking
powder and soda and salt. Stir in carrots, apple, and raisins. Stir in apple
butter mixture until just moistened. Spoon batter into prepared muffin
cups, filling 3/4 full. In small bowl combine walnuts and wheat germ,
sprinkle over muffins tops. Bake 15-20 minutes or until tops are golden
brown and spring back when lightly touched. Let cool 5 minutes before
serving.
Popovers
Cyndy Woods
1/3 cup plus 4 Tbsp. melted unsalted butter

6 eggs
2 cup milk
2 cup flour
1 tsp. salt
Assorted jams
Preheat oven to 375. Grease each cup of popover tin with a teaspoon
of the butter. In a mixing bowl, whisk the eggs until frothy. Whisk in
the milk and remaining butter. In a mixing bowl combine flour and salt
together. Whisk the egg mixture into flour mixture and mix well. Pour
the batter into 10 of the prepared popover tins. Bake the popovers for
about 50 minutes, undisturbed. Remove from the oven and take out of
pan immediately. Serve with jam. Can use regular muffin tins.
Blue Corn Cakes

4-1/2 cup blue cornmeal
3/4 cup all purpose flour
1-1/2 tsp. sugar
1-1/2 tsp. salt
1/2 tsp. black pepper
3/4 Tbsp. baking soda
1-3/4 cup buttermilk
4 eggs
1 small yellow onion, grated
Cyndy Woods
Combine cornmeal, flour, sugar, salt, pepper, baking powder and baking
soda in large bowl. Combine buttermilk, eggs, onion in a small mixing
bowl. Mix well. Slowly add buttermilk mixture to dry ingredients and
mix well. Heat oil in cast iron skillet or saut pan. Drop by 2 tablespoons
into skillet; cook like pancakes. Great as garnish along with other
dishes. Makes 24-30.
Christmas Bread
Lemon Summer Squash Bread
Kathryn Woods
Darlene Gronier
1/2 lb. Brazil nuts

1/2 lb. walnuts
1/2 lb. pecans
1 lb. pitted dates
8 oz. dried apricot halves
2 cups maraschino cherries, drained well
1-1/2 cup flour
1 tsp. salt
1-1/2 granulated sugar
6 large eggs
2 tsp. vanilla extract
1/2 cup brandy or rum
Select one large or two small loaf pans to hold 12 cups.
1 cup melted butter

2-1/4 cup white sugar
1/4 cup plus 1 Tbsp. lemon juice
2 tsp. lemon zest
3 eggs
3 cup flour
1 tsp. salt
1 tsp. baking soda
1-1/2 grated summer squash or zucchini
Combine uncut nuts and fruit in large bowl. Measure flour, baking
powder, salt and sugar, mix together. Mix with hands or large spoon
until fruit and nuts are well- coated with flour mixture. Beat eggs until
foamy; add vanilla. Pour egg mixture over fruit and nuts, combine
thoroughly until well coated with batter. Press mixtures flat in pans to
hold shape after baking.
Preheat oven to 350. Spray 2 loaf pans. Melt butter in small

pan. Add sugar, lemon juice and zest. Add eggs, one at a time.
Beat until batter in light and fluffy. Combine dry ingredients
in separate bowl. Add dry ingredients to lemon mixture. Mix
lightly. Add grated squash and mix just until moist. Divide and
pour into pans evenly. Bake for 1 hour.
Bake at 300, 45-60 minutes for small pans or 1.5-1.75 hours for large
pan. Cake tester should come out clean. Remove from oven and spoon
liquor over cakes immediately. Cool 10 minutes and remove from pans.
Cut into thin slices.
Glaze
1 Tbsp. butter
1/2 cup powdered sugar
3 tsp. lemon juice
While bread is baking prepare glaze. Melt butter. Remove from

heat. Add lemon juice and powdered sugar. Whisk until well
mixed. Add a small amount of water if a thinner consistency is
desired.
Remove warm bread from pans. Drizzle glaze over warm bread.
Slice and serve.
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Cranberry Coffee Cake
Excellent Pumpkin Bread
Ellen Pollan
2 cups flour
3/4 cup sugar
1/2 cup butter
1 egg, beaten
1 tsp. vanilla
3/4 cup milk
1 (16 oz.) can jelly cranberry sauce
Topping
1/4 cup flour
2 Tbsp. sugar
1 Tbsp. butter
With a pastry blender, combine butter, egg, vanilla and milk. Add flour
to mixture and mix until moist. Spread half of batter in a greased 9-1/4
inch pan. Spread cranberry sauce over batter. Dollop remaining batter
on top. Mix topping ingredients and spread on top of cake mixture. Bake
at 350 for 20 minutes.
Muesli
Ellen Pollan
1 banana
1-1/2 cups milk
1 pear, grated
1 apple, grated
1/2 tsp. ground hazelnut
1/2 orange, squeezed
1 cup muesli mix
1 oz. half and half
1/4 cup golden raisins
1 tsp. honey
1/2 lemon, squeezed
1/2 cup plain yogurt
Cyndy Woods
2/3 cup shortening

2-2/3 cup sugar
4 eggs
1 can (16 oz.) pumpkin
2/3 cup water
3-1/3 cup all-purpose flour
2 tsp. baking soda
1-1/2 tsp. salt
2 tsp. baking soda
1-1/2 tsp. ground cinnamon
1 tsp. ground cloves
1/2 tsp. nutmeg
1/2 tsp. pumpkin pie spice
1/2 tsp. ginger
2/3 cup parsley chopped nuts
2/3 cup raisins (optional)
Heat oven to 350. Grease bottom only of 2 or 3 loaf pans. Mix
shortening and sugar in large bowl. Add eggs, pumpkin and water.
Blend in flour, baking soda, salt, baking powder and spices. Stir in nuts
and raisins. Pour into pans. Bake until wooden pick inserted in center
comes out clean, about 1 hour, 10 minutes. Cool slightly. Loosen sides
of loaves from pans and gently remove. Cool completely before storing.
Refrigerate no longer than 10 days. Can make muffins from this recipe.
Bake 25 minutes.
Banana Muffins
Kathryn Woods
Blend all ingredients. Let stand 30 minutes before serving. Serve with
chilled assortment of fruit and/or berries. Serves 4.
1-1/2 cup whole wheat flour

1 tsp. baking soda
1/2 tsp. salt
1/2 cup brown sugar
1+ cup mashed banana
1/4 cup buttermilk
1 egg, beaten
6 oz. mini chocolate chips
Mix first 4 ingredients. Beat egg. Then add sugar, buttermilk, banana
and oil. Pour all at once into dry ingredients. Add chocolate chips. Mix
to moisten. Bake at 350 for 30 minutes.
Salads/Soups/Sides
Easy Pesto Chicken Soup
Michelles Easy Crock Pot Soup
Sue Hilscher
Mary Lou Kollath
4 cups chicken stock

3 cups fresh spinach
2 cups shredded cooked chicken
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 Tbsp. sugar (optional)
14 oz. can of cannelloni beans, rinsed & drained
1/3 cup prepared pesto
Shredded parmesan cheese
In a pan on the stove, stir together chicken stock, spinach, chicken,
garlic and onion powders, sugar and cannelloni beans. Over medium
high heat, bring to a boil, then reduce to simmer. Stir in pesto. Continue
simmering 10 minutes. Serve topped with parmesan cheese.
In a crockpot, put the following:

1 (30 oz.) bag frozen diced hash browns
1 (32 oz.) box chicken broth
1 (10 oz.) can cream of chicken soup or cream of celery soup
3 oz. bacon bits (use only half, at first)
Cook on low for 8 hours. An hour before serving, cut an 8 oz. package
of cream cheese into small cubes. Place in crockpot, mix a few times
before serving. Then top with 1 cup shredded cheddar cheese and the
rest of the bacon bits.
Lentil Stew
Cranberry Salad
Ellen Pollan
Ellen Pollan
6 cups water
2 cups lentil, dry
1 cup onion, chopped
1/2 lb. mushroom, sliced
1 tsp. basil leaves
2 tsp. salt
2 celery stalks, diced
4 carrots, cut
1 can stew tomatoes
1 garlic clove, chopped
4 large potatoes, cut in 1/2 inch portions
2 Tbsp. vinegar
1 (large pkg.) raspberry Jell-o

1 can (20 oz.) crushed pineapple
1 jar or can cranberry-orange relish
Boil water in large pot. Rinse lentils in cold water. Drain. Slowly add to
boiling water. Reduce heat. Simmer 1 hour. Add additional ingredients
except vinegar. Cook at simmer for 1 hr. until lentils and potatoes are
tender. Add vinegar. Simmer for 5 minutes. Serves 8.
16 oz. can beets, diced

1/2 cup vinegar
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 cup sugar
In a blender, prepare raspberry Jell-o with 1 cup boiling water. Add

1 can pineapple with juice. Puree. Chill. When somewhat thickened,
add cranberry-orange relish. Pour in 9x13 inch pan or dish. Chill in
refrigerator until served. Garnish with orange slices. Twist. Add dash
of mayonnaise with concentrated orange juice, cranberry juice, or
raspberry juice.
Pickled Beets
Ellen Pollan
Broccoli Salad
Ellie Tone
1 broccoli bunch, chopped into bite-sized pieces

1 small bunch green onions, chopped
1/2 cup white raisins or dried cranberries
1/2 cup walnuts, chopped
4 bacon slices, fried crisp and crumbled
Dressing
3/4 cup mayonnaise
1/3 cup sugar
2 Tbsp. vinegar
Mix salad ingredients. Mix dressing, and combine with salad. Chill
before serving.
Gingered Green Beans

Ellen Pollan
1 Tbsp. butter
1 small onion, thinly sliced
2 tsp. ginger, finely chopped
1/4 tsp. fennel seeds, chopped
1/4 tsp. salt
1 lb. green beans, cut into 1/2 inch pieces
1/4 cup chicken broth
Drain beet juice into sauce pan. Bring to boil. Cook for five minutes and
add sugar. Pack beets into a quart jar and cover with liquid. Let stand
24 hours. Serves 4.
Baked Risotto with Asparagus,

Spinach and Parmesan
Kathryn Woods
1 Tbsp. olive oil

1 cup onion, finely chopped
1 cup Arborio rice
8 cup fresh spinach with stems removed
2-1/2 cup chicken broth
1/4 tsp. coarse salt
1/4 tsp. nutmeg
1/2 cup grated parmesan cheese, divided
1-1/2 cup fresh asparagus, sliced diagonally
Heat oil in Dutch oven over medium. Add onion and cook 4 minutes or
until tender. Add rice, stir well, stir in spinach, broth salt and nutmeg.
Bring to simmer and cook 7 minutes. Stir in 1/4 cup of cheese. Cover
and bake in the preheated 400 oven for 15 minutes or until liquid
is almost absorbed. Remove from oven and transfer to serving dish,
sprinkle with remaining parmesan. Serves 8.
Heat butter in large skillet. Add onion, ginger, fennel seeds and salt.
Saut until onion is glazed. Add beans and broth. Cover and cook until
beans are tender and crisp. Serves 4-6.
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Midvale & University, Madison
Colettes Sweet Potatoes
Tomato and Basil Salad
Ellie Tone
Ellie Tone
4-5 large sweet potatoes, cooked and mashed

1 butter stick
3/4-1 cup brown sugar
1 small can crushed pineapple or pineapple tidbits
Chopped pecans
Mix everything except pecans. Put in casserole dish, and top with
pecans. Bake at 350 until heated through, about 20 minutes.
8-10 tomatoes, good variety

3 Tbsp. extra virgin olive oil
1 Tbsp. balsamic vinegar
Good handful of basil leaves
Sea salt
Ground pepper
Slice tomatoes and arrange on a serving plate. Whisk together oil and
vinegar. Drizzle over tomatoes. Tear basil leaves and put on top of
tomatoes. Season with salt and pepper. Serve immediately.
If making ahead, season just before serving since the salt will draw out
the liquid from the tomatoes. Serves 4.
Main Dishes
Ham and Swiss Crescent Braid
Cyndy Woods
Pecan Chicken
Cyndy Woods
3/4 cooked ham, chopped (2-1/2 cups)

1 cup Green Giant Select Frozen 100% broccoli florets, thawed
4 oz. (1 cup) shredded Swiss cheese
1 (4 oz.) jar Green Giant sliced mushrooms
1/2 cup mayonnaise or salad dressing
1 Tbsp. honey mustard
2 (8 oz.) cans Pillsbury Refrigerated Reduced Fat or Regular Crescent
Dinner Rolls
1 egg white, beaten
2 tsp. slivered almonds
Heat oven to 375. Use ungreased large rectangular baking stone or
spray cookie sheet. In large bowl combine ham, broccoli, cheese,
mushrooms, mayonnaise and mustard. Mix well.
Unroll both cans of dough. Place dough with long sides together on
ungreased stone forming 15x12 rectangle. Press edges and perforations
to seal. Spoon ham mixture in 6-inch strip length wise down center of
dough. With scissors or sharp knife make 1-1/2 inch slits along sides of
dough within one inch of filling. Twisting each strip once, alternating
cross strips over filling. Tuck ends under and press to seal. Bake at 375
for 28-33 minutes or until deep golden brown. Cool 5 minutes. Cut into
crosswise slices. Serves 8.
2 cups finely chopped pecans

1 stick melted butter for pecans
1-1/2 lb. skinless, boneless chicken breast, cut crosswise into 1/2 inch
wide strips
1/2 tsp. salt
1/2 tsp. garlic powder
1-1/2 tsp. Duck Commander Cajun seasoning (mild or zesty) or other
6 Tbsp. butter for chicken
1/2 cup olive oil
1/2 cup brown sugar
1/3 cup maple syrup
Heat oven to 250. Arrange pecans in single layer on cookie sheet. Add
melted butter on top of pecans. Bake for 15 minutes, until lightly crisped
(watch carefully, they can easily burn). Take pan out of oven and turn
oven up to 375.
Lay chicken out flat and season with next four ingredients. In large
skillet, melt 6 Tbsp. butter with the olive oil on medium heat. Add
chicken and cook until lightly browned, about 2 minutes per side.
Transfer chicken to casserole dish. Add brown sugar to skillet and cook
for 1 minute. Pour this over chicken. Cover casserole with lid or foil and
bake 12-15 minutes, until chicken is cooked through. Use fork to test.
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Stuffed Cabbage Leaves

Ellen Pollan
Overnight Tuna Casserole

Mary Lou Kollath
2 large cabbage heads

1/4 cup rice
1/4 cup yellow split peas
1 onion, sliced
1 lb. ground meat
1/2 cup oil
2 Tbsp. tomato paste
1/4 cup parsley, chopped
2 Tbsp. mint, chopped
2 Tbsp. dill, chopped
1 Tbsp. tarragon chips
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. cinnamon
1-1/2 cups tomato juice
1/3 cup sugar
1/3 cup vinegar or lemon juice
In a bowl, combine until smooth:

1 can (10 3/4 oz.) cream of celery soup, undiluted
1 cup milk
Add
1 can (6 oz.) tuna, drained
1 cup uncooked elbow macaroni
1 cup frozen peas
1/2 cup chopped onion
3/4 cup shredded cheddar cheese
Mix well, pour into greased 2 quart casserole. Cover and refrigerate
overnight.
The next day, microwave on high for 15-17 minutes while covered or
until bubbly. Uncover; sprinkle 1/4 cup shredded cheddar cheese over
top. Let stand for 5 minutes or until melted. Makes 4 servings.
Grandma Cs Pressed Chicken
Core and unpack cabbage leaves. Place into boiling water for five
minutes. Cook rice and split peas in 2 cups water. Add salt and cook for
20 minutes. Saut onion and meat in 1/4 cup oil and tomato paste. Mix.
Remove leaves. Fill and roll. Place in a greased dish. Bake, covered, at
350 for 35 minutes. Serves 6.
Mary Lou Kollath
Wash and cut up one chicken. Put in a cooking pot. Cover with water,
adding salt, pepper, onion and sage. Boil until the meat falls off the
bones. Remove meat, but save the water.
Put meat into a big pan so you can remove all the skin, fat and bones.
Use two forks (or your hands) and shred meat as finely as possible. Then
put the meat back into the water it was cooked in and simmer for about
20 minutes, or until the juice is pretty well used up. Pour meat and juice
into a cake pan or something similar. You may have to season the meat
again, use your own judgment. If any grease rises to the surface, spoon
it off, press the meat in firmly and keep in a cold place. Delicious when
used for sandwiches!
Thai Pork with Peanut Sauce

Ellie Tone
1/4 cup flour

1 tsp. ground cumin
1/4 tsp. cayenne pepper
1/2 tsp. salt
2 Tbsp. vegetable oil
4 boneless pork chops, about 3/4 inch thick
1/3 cup chicken broth
1/2 cup coconut milk
2 Tbsp. peanut butter
1 tsp. ground ginger
1 tsp. salt
1/4 cup chopped green onions
1/4 cup sliced red bell pepper
1/4 cup chopped dry roasted peanuts
1/4 cup chopped fresh cilantro
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On a plate, combine flour, cumin, cayenne pepper and 1/2 tsp. salt. Stir
to distribute the spices. Coat pork chops with the flour mixture, and
shake off any excess.
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Heat oil in large skillet. Fry pork chops about 4 minutes per side, until
cooked through.
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While pork chops cook, stir together chicken broth, coconut milk,
peanut butter, honey, ginger and 1/4 tsp. salt. Remove pork chops and
place on a serving platter. Keep warm.
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Pour peanut butter sauce into skillet. Cook, stirring constantly for 2
minutes or until thickened. Pour peanut sauce over the chops, and
garnish with the green onions, bell pepper, roasted peanuts and cilantro.
Tofu Burgers
Seafood Brochettes
Ellen Pollan
12 oz. tofu, firm, mashed

2 eggs
1 cup bread crumbs
1 med. onion, minced
3/4 cup nuts, finely chopped
1 garlic clove, minced
2 Tbsp. parmesan cheese
1/2 tsp. anise, ground
1/2 tsp. fennel, ground
Seasonings (paprika, salt)
1/4 tsp. coriander, ground
1/4 tsp. garlic cloves
1/4 tsp. pepper, ground
1/4 tsp. cayenne pepper, ground
Combine in a bowl and mix until tacky. Rest 5-10 minutes. Make into
patties. Fry in hot oil to brown. Place on cookie sheets, and bake at 350
for 20 minutes. Serves 9.
Veggie Burger
Ellen Pollan
1-1/2 cups sunflower seeds, ground and packed

1/2 cup carrot, grated
1/2 cup celery, chopped
2 Tbsp. onion, diced
1 Tbsp. parsley, diced
1 Tbsp. pepper, ground
1/8 tsp. basil
1 Tbsp. oil
1 egg, beaten
1/2 tsp. sea salt
Suggested: small amount of tomato sauce or water
Mix vegetables, basil and ground sunflower seeds. In a separate bowl,
mix egg, oil and salt. Combine everything. Moisten with water or
tomato sauce. Form into patties and arrange in an oiled baking dish.
Bake at 375 for 15 minutes on one side. Then turn and bake 10 minutes
on other side. Makes 12 burgers.
Note: Grind sunflower seeds in grain mill, blender or food processor
Curried Sweet Potato Latkes
Ellen Pollan
6 shrimp, medium, deveined, tails on

3/4 lb. sea scallops
12 cherry tomatoes
1 large green pepper, cut into sections
1/2 lb. pineapple, canned or fresh
1 medium onion, cut into 6 wedges
Marinade
1/2 cup dry sherry
2 Tbsp. sesame seed oil
1 Tbsp. sesame seeds
1 clove garlic, chopped
1/4 tsp. salt and pepper
2 Tbsp. ginger, fresh, grated
Combine marinade ingredients in a shallow bowl. Coat shrimp and sea
scallops with marinade at room temperature. Let stand for 30 minutes.
Drain. Thread shrimp and scallops on six skewers, alternating with
vegetables and pineapple.
BROIL or GRILL four to six inches from heat for 8-10 minutes or until
cooked. Brush with reserved marinade as turning. Serve with steamed
rice.
Salmon Noodle Casserole

Ellen Pollan
1 (15 oz.) can salmon

3 Tbsp. butter or margarine
2 Tbsp. flour
1/2 tsp. dry mustard
1 (13 oz.) can evaporated milk
1 (15 oz.) pkg. frozen vegetables (mixed vegetables suggested)
3 cups wide noodles, cooked
1-2/3 cups shredded cheese, divided
Drain salmon and put in a bowl. Melt butter in a pan. Add flour and
dry mustard. Gradually stir in evaporated milk. Cook over medium heat
until thickened. Stir in vegetables, cooked noodles and 1 cup cheese.
Gently fold in salmon.
Pour into greased 2 quart baking dish. Bake, covered, at 350 for
30 minutes. Sprinkle remaining cheese in last five minutes. Cook
uncovered until brown on top. Serves 6.
Ellen Pollan
2/3 cup flour

2-1/4 tsp. curry powder
2 tsp. brown sugar, packed
1-1/2 tsp. white sugar
3/4 tsp. red pepper, ground
3/4 tsp. cumin, ground
1/2 tsp. paprika
2 large eggs, beaten
1 lb. sweet potatoes, peeled and coarsely grated
salt and pepper to taste
3/4 cup peanut oil for frying
Heat oil on medium-high heat in large, heavy skillet. Drop enough

batter into hot oil to for four inch latkes when pressed down. DO NOT
CROWD! Fry until golden brown, about four minutes per side. DRAIN
ON PAPER TOWEL. Makes 12 latkes.
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Whisk flour, curry powder, sugar, baking powder, red pepper, cumin
and paprika in large bowl. Stir eggs into dry ingredients to form a thick
batter. Add sweet potatoes, salt and pepper. Mix well.
Alices Norwegian Pasties
Dough Recipe
6 cups flour
1 cup lard
salt
Mary Lou Kollath
Filling
2 lbs. raw roast beef, cubed
1 or 2 raw pork chops, cubed (these add juiciness)
1 potato for each pastie, cut in small pieces
carrots and onions, cubed
Place vegetables and meat into circle of dough. Fold until all are
covered. Place in pan or on a cookie sheet with edges, and bake in 450
oven for 10 minutes, then at 375 for 1 hour, until brown.
Spaghetti Pizza Pie

Ellen Bratz
8 oz. spaghetti, cooked and drained

1/2 cup grated parmesan cheese
1 egg, lightly beaten
1 lb. ground beef, cooked and drained
1 pkg. shredded mozzarella cheese
Toss cooked spaghetti, parmesan cheese and egg into a bowl. Place on a 9
inch pie plate. Press along bottom and sides to form crust. Mix cooked meat
and spaghetti sauce. Spread meat mixture over spaghetti crust. Sprinkle
with mozzarella cheese. Bake at 350 for 30 minutes or until thoroughly
heated. Let stand five minutes before cutting into wedges. Makes 8 servings
Bruces Famous Barbeque Ribs

Rib preparation
2 cups water
2 cups liquid smoke flavoring
3-1/2 lbs. ribs
Ellie Tone
Sauce
1/4 cup chicken stock
2 cups ketchup
1 tsp. maple syrup
1/3 tsp. granulated garlic
2-1/2 Tbsp. salad oil
1-3/4 tsp. liquid smoke
1 tsp. yellow mustard
1 tsp. Worcestershire sauce
1 bay leaf
3 Tbsp. white vinegar
3 Tbsp. orange juice
In a large container, mix two cups of water and one cup of liquid smoke
flavoring. Place ribs in the marinade for 15 minutes. Then place ribs
into roasting pan (using most of the liquid if desired), and cover with
aluminum foil. Bake at 375 for 2-3 hrs. until fully cooked and just
tender. Remove from oven and allow ribs to cool at room temperature
for a maximum of 30 minutes. At this point, you can cover, label, date
and place in refrigerator for cooking later if desired.
For the barbecue sauce, place chicken stock, ketchup, maple sugar, garlic,
black pepper, salad oil, liquid smoke, yellow mustard, brown sugar,
Worcestershire sauce and bay leaf in a large stock pot. Bring to a boil. Add
white vinegar and orange juice. Simmer for another 5 minutes. DO NOT
OVER BOIL. Over boiling the orange juice and vinegar will cause the sauce
to taste bitter. Pull out the bay leaf and discard after the cooking process.
Place cooked ribs on the grill, bone side down. Then turn over to grill
the meat. Turn bone side up and brush with the barbecue sauce. When
hot, remove from grill and brush with additional sauce before serving.
Sweet Potato Casserole

Erin Charles
5 lbs. sweet potatoes, cut into chunks

1-1/4 tsp. salt, divided, plus more for boiling potatoes
15-20 coarsely-broken gingersnap cookies
1/2 cup flour
1/2 cup brown sugar
1/2 cup butter, cut into cubes
1/4 cup dark molasses
1/2 cup half-and-half
2 tsp. vanilla extract
1/2 tsp. cinnamon
1/4 tsp. ground nutmeg
2 large eggs
Preheat oven to 350. Coat a 9x13 baking dish with cooking spray.
Place potatoes in a large pot, cover with salted water. Bring to a boil,
reduce heat, and simmer until potatoes are very tender, about 14-16
minutes. Drain and set aside to cool.
Meanwhile, make the topping. Put the gingersnaps, flour, sugar, and 1/4
tsp. salt in a food processor, pulse once or twice to combine. Add the
butter and pulse a few more times (the cookies should still be in small
chunks).
Once the potatoes are cool, remove the skins. Make into a chunky puree
in a blender, food processor, or by hand using a potato masher.
In a large bowl, whisk together the molasses, half-and-half, vanilla,
cinnamon, nutmeg, eggs, and remaining 1 tsp. salt. Add the potato
puree; mix thoroughly. Transfer to a baking dish. Sprinkle the topping
evenly over the dish. (May be covered in several layers of plastic wrap
and frozen for up to three weeks. Thaw in the refrigerator overnight,
bring to room temperature, and continue.) Bake for 45 minutes, or until
the top is lightly browned.
Stuffed Green Peppers with

Brown Rice, Italian Sausage and Parmesan
Cyndy Woods
1 cup long grain brown rice

4 large green bell peppers, bottoms leveled, cap end cut out seeds
removed. Save cut offs for use.
1 large onion, diced
2 tsp. + 1 Tbsp. olive oil
2 links turkey sweet Italian sausage (or choice). Use diced mushrooms
for vegetarian version
1/2 tsp. ground fennel
1/2 dried Greek or Turkish oregano
1/2 cup grated parmesan cheese
salt and fresh ground black pepper to taste
1/4 cup grated mozzarella cheese
Cook rice according to package directions or use rice cooker. Preheat oven
to 375 . Place hollowed peppers in baking dish coated with olive oil.
Dice remaining saved green pepper pieces with onion into fairly small
pieces. Heat 2 tsp. olive oil in large skillet. Add diced onions, peppers
and stir to cook for 3-4 minutes. Remove from pan and cook sausage
in 1 Tbsp. of oil in same pan until lightly browned. To this add onion
and peppers back in along with cooked rice, fennel, oregano, parmesan
cheese and season with salt and fresh ground black pepper to taste.
Cook just to warm about 1-2 minutes. Stuff this filling mixture into the
hollowed out peppers, using a spoon to press mixture down into pepper
shells. Place in preheated 375 oven and bake 30 minutes. Remove and
put a generous pinch of grated mozzarella on top of each pepper. Return
to oven and bake another 15-20 minutes more. Serve hot. You can freeze
leftover peppers for a month or two.
Ham a la King
Cyndy Woods
1 pkg. (10 oz.) frozen puff pastry shells

1/4 cup butter
1/4 cup all-purpose flour
1 tsp. chicken bouillon granules
1/2 cup hot water
1-1/2 cup milk
1 cup onions, chopped
3 slices American cheese
1 tsp. Worcestshire sauce
1 tsp. prepared mustard
2 cup cubed fully cooked ham
1/2 cup frozen peas, thawed, optional
1/2 cup carrots, sliced
Bake pastry shells according to package directions. Meanwhile, in a
saucepan, melt butter, whisk in flour until smooth. Dissolve bouillon in
water. Gradually add milk and bouillon to saucepan. Add onions. Bring
to boil and cook stirring for 2 minutes or until thickened.
Reduce heat, add cheese, Worcestershire sauce and mustard until cheese
is melted. Add ham, peas and carrots, heat through. Serve in pastry
shells. Serves 6.
Swedish Meatballs with Sour Cream

Ellen Pollan
2 lbs. ground beef or mixed pork and beef

2 cups bread crumbs
2 Tbsp. onion, chopped finely
2 tsp. salt
1 tsp. nutmeg
2 Tbsp. butter, softened
2 cups beef broth
1 lb. mushrooms, quartered and sauted
1 cup red wine
16 oz. pkg sour cream
Mix beef, bread crumbs, onion, salt, nutmeg and softened butter. Form
into meatballs. Bake at 350 for 15-20 minutes until brown. Add beef
broth. Cover pan tightly with foil. Continue baking 30 minutes. Remove
meatballs and keep warm. Skim off fat. Boil liquid to reduce to half.
Add mushrooms, wine and meatballs. Simmer for 5 minutes. Stir in
sour cream. Heat through. DO NOT BOIL. Serve over buttered noodles.
Spicy Ribs
Ellen Pollen
4 pork loin back ribs

2 chili sauce bottles
1 (32 oz.) ketchup bottle
1/4 cup vinegar
1/2 cup brown sugar
1 medium orange
1/2 cup soy sauce
1 cup sherry wine
1 tsp. Tabasco
1 small onion, diced
1 small green pepper
Rub ribs with brown sugar. Brown in oven, squeezing juice of orange
on ribs while browning. Combine remaining ingredients. Add to ribs.
Bake at 350 for 1-1/2 hrs. Rest 10 minutes. Serve with garnish of cut
orange slices. Serves 8.
Sassy Salmon Burgers

Kathryn Woods
1 (14-16 oz.) can salmon, drained, skin/bones removed

1 cup toasted wheat germ, divided
1 Tbsp. lemon juice, fresh
1/3 cup green onions, sliced
3 egg whites, divided
4 Tbsp. water, divided
2 Tbsp. Miracle whip or mayonnaise, preference
1/4 - 1/2 tsp. hot pepper sauce
1 Tbsp. canola oil
In medium bowl, combine salmon, 1/2 cup wheat germ and onions. In
small bowl beat 2 egg whites with 2 Tbsp. water, pepper sauce. Add to
salmon mixture; mix well. Shape into 4 patties, each about 1-inch thick.
In shallow dish place remaining wheat germ. In second shallow dish, beat
remaining egg white with remaining 2 Tbsp. water and 1 Tbsp. lemon
juice until frothy. Dip patty in wheat germ, then egg mixture then again
in wheat germ. Heat large nonstick skillet. Add oil. Cook patties over
medium heat 3-4 minutes on each side or until golden brown. Serves 4.
Lisannes Berry Beef Ragout

Lisa Mastny
3 lbs. beef top round, cut into 1 inch cubes

3 Tbsp. oil
2 tsp. salt
1/2 tsp. pepper
3/4 tsp. dried thyme, crumbled
1-1/2 tsp. minced garlic
1-1/2 cups dry red wine
1 (14 oz.) can beef broth
2 Tbsp. red wine vinegar
2 Tbsp. tomato paste
3 medium onions, thinly sliced
1 (12-oz.) pkg. fresh cranberries, coarsely chopped (about 3-1/3 cup)
3/4 cup firmly packed brown sugar
1/2 cup flour
2 (16-oz.) pkgs. bow tie pasta
vegetable oil
1/4 cup margarine or butter
2-1/4 tsp. poppy seeds
Snipped fresh parsley
In large Dutch oven, brown half the beef in half the oil until well
browned; remove meat and repeat with remaining beef. Pour off any
remaining oil. Return all meat to Dutch oven. Stir in salt, pepper, thyme,
garlic, wine, broth, vinegar, tomato paste and onions. Bring mixture
to a boil. Reduce heat, simmer, covered, until meat is tender, (about 1
hour). Stir occasionally. Refrigerate, uncovered until cool; cover and
refrigerate several hours or overnight. Combine cranberries, brown
sugar and flour, refrigerate, covered. Cook pasta in salted water (8
quarts water, 2 teaspoons salt), for 10 minutes. Drain, cover top edge of
pasta with plastic wrap; refrigerate.
To serve: About 30 minutes before serving reheat ragout to boiling,
stirring often. Stir in cranberry mixture. Simmer until ragout is
thickened (about 10 minutes), stirring occasionally. Bring water to a
boil in large Dutch oven; stir in bow ties. Heat until almost tender (about
5 minutes). Drain; toss with butter and poppy seeds. Spoon pasta into
heated serving dish. Spoon ragout into another heated serving bowl;
garnish with parsley. About 12 servings. (Three pounds boneless pork
can be substituted for the beef.)
Excellent Chicken Tetrazzini

Cyndy Woods
1 4 lb. roasting chicken

1/2 lb. thin spaghetti
1 stick butter
1/2 cup green pepper, chopped
1/2 cup red pepper
1 large onion, chopped
1 small jar pimentos, chopped
2 cans cream of mushroom soup
1 tsp. chicken bouillon
3 Tbsp. amaretto coffee creamer
1/2 cup heavy cream
1/4 tsp. celery salt
2 Tbsp. Worcestershire sauce
1/2 tsp. white pepper
5 oz. almonds
3/4 lb. cheddar cheese, grated
8 oz. pkg. mushrooms, peas and carrots
Bake chicken, long, low and slow and remove from bones. Cook and
drain spaghetti. Rinse. Melt one stick of butter in frying pan. Add green
pepper, onion, pimientos, cream of mushroom soup, bouillon, heavy
cream, celery salt, Worcestershire sauce, peppers and almonds. Put half
of the cheese with the spaghetti in a 9x13 inch pan. Mix the chicken with
the cream sauce and pour over the pasta and cheese. Sprinkle remaining
cheese on top. Bake at 350 until hot and bubbly.
Chicken Catch-a-Cola
Cyndy Woods
2/3 cup seasoned dry breadcrumbs

1 tsp. paprika
1/2 tsp. salt
1/4 tsp. ground black pepper
4 skinless, boneless chicken breast halves, pounded to 1/2 inch
thickness
1 Tbsp. butter
1 cup cola
3 oz. deli ham slices
1 cup fresh mushrooms
1/2 cup cooking sherry
1 Tbsp. balsamic vinegar
1/2 cup sour cream
Combine breadcrumbs, paprika, salt, pepper in a zip-top plastic
bag. Place chicken in bag and shake to coat. Melt butter in large
skillet over medium heat. Add chicken and cook 4 minutes on
each side or until brown. Remove chicken to plate, keep warm.
Pour cola into the skillet and stir to loosen browned bits from
pan. Add ham, mushrooms, sherry and vinegar. Reduce heat to
med-low and simmer, uncovered, until liquid has reduced by
half. Stir in sour cream and return chicken to pan. Cover, simmer
5 minutes until chicken is cooked. Serves 4.
Seafood Royal
Cyndy Woods
1 cup uncooked rice (10 oz.) cans cream of shrimp soup

1 cup milk
2/3 cup mayonnaise
1 tsp. Creole seasoning (Cajun)
1 (6 oz.) can crabmeat, drained, flaked
1 onion, chopped
1 cup celery, chopped
1 cup corn
4 Tbsp. snipped parsley
1 (8 oz.) can sliced water chestnuts, drained
1/2 cup slivered almonds
Cook rice according to package until fluffy.
In large bowl, combine soup, milk and mayonnaise; mix well. Add
shrimp, crabmeat, onion, celery, corn, parsley, water chestnuts and 1/2
tsp. each of salt and pepper. Fold in rice and mix well. Pour into buttered
3 quart baking dish. Sprinkle almonds over top of casserole. Bake 325
for 25 minutes, uncover and bake additional 10 minutes.
BBQ Brisket
Cyndy Woods
1/2 cup ketchup

1/2 cup apple cider
1/4 cup cider vinegar
1 Tbsp. Worcestershire sauce
1-1/2 Tbsp. garlic, finely chopped
1/4 cup dark brown sugar
1 3-lb. brisket
1 tsp. salt
1 Tbsp. vegetable oil
1 lg. yellow onion, chopped
Whisk the first 6 ingredients together in a medium bowl until smooth.
Set aside. Season meat with salt & pepper. Heat oil over medium-high in
a large Dutch oven. Add the brisket and brown all sides, about 4 minutes
each. Add the onions and ketchup mixture and stir to combine. Cover,
transfer to preheated 325 oven and braise until meat is very tender and
pulls apart easily with fork, about 2-1/2 hours.
Ham and Spaetzle Bake

Cyndy Woods
3/4 cup uncooked Spaetzle

1/3 cup finely chopped onion
1 tsp. butter
2 tsp. all-purpose flour
1/2 cup 2% milk
3/4 cup fresh broccoli florets
1/3 cup shredded Gruyere cheese
1/3 cup cubed deli ham
1/2 tsp. ground mustard
1 tsp. honey mustard
Cook Spaetzle according to package directions. Meanwhile, in a small
saucepan, saut onion in butter until tender. Stir in flour; gradually
add milk. Bring to boil; cook and stir for 2 minutes or until thickened.
Remove from heat. Drain Spaetzle; stir the Spaetzle, broccoli, cheese,
ham, mustard and pepper into white sauce. Transfer to a 3-cup baking
dish coated with non-stick cooking spray. Bake, uncovered at 375 for
15-18 minutes or until bubbly. Serves 2.
Desserts
Microwave Special K Bars
Lisa Alme
1 cup sugar
1 cup Karo syrup
1 cup peanut butter
6 cups Special K cereal
1/2 bag butterscotch chips
1/2 bag chocolate chips
In a microwave safe bowl, microwave sugar and Karo syrup for 3 minutes
on high, stir. Add 1 cup peanut butter and microwave 30 seconds on high,
stir. Add 6 cups Special K and stir. Put in a buttered 10x13 pan.
One Bowl Apple Cake

Mary Lou Kollath
Mix Together
2 eggs
1-3/4 cup sugar
2 heaping tsp. cinnamon
1/2 cup cooking oil
6 medium apples, coat with above mixture as you slice them
2 cups flour
Mix well and pour in a 9x13 greased pan. Bake at 350 for 50-55 minutes.
Microwave chips until melted. Spread over top of bars. Let stand 1 hr.
before cutting.
Minty Ice Cream Pie
Potato Chip Cookies
1 pkg. thin chocolate covered mint candies

1 qt. vanilla ice cream softened
2 Tbsp. crme de menthe liqueur
1/8 tsp. green fold coloring
1 9-inch chocolate graham cracker pie shell
Save 8 candies, chop remaining. Add ice cream and crme de menthe, mix
well, and pour into pie shell. Place remaining candies around edge of ice cream
mixture, push down into ice cream mixture. Cover and freeze for 4 hours.
Lisa Alme
Easy Cake
Mary Lou Kollath
Sift dry ingredients together, crush potato chips. Cream butter and add
egg yolk, beat well, add vanilla, blend dry ingredients together. Fold in
crushed potato chips and coconut flakes. Form balls size of walnut press
with fork that is dipped in water. Bake at 350 for about 10 minutes until
light brown around edges.
Yum Yum Coffee Cake

1/3 cup brown sugar
1 tsp. vanilla
1-1/2 cup white sugar
1 cup sour cream
1 tsp. cinnamon
2 cups flour
1 cup chopped nuts (optional)
1 tsp. baking soda
1 stick butter
1 tsp. baking power
2 eggs
1 tsp. salt
Lisa Alme
1 angel food cake mix

1 can pie filling, any flavor
Mix together. Bake in a 9x13 pan for 37-47 minutes at 350.
Happy Holidays
from
NorlaNd
learNiNg CeNter
Experience The Norland Difference!
Come in for a free consultation and
learning assessment.
Our services include:
Combine butter, 1 cup sugar, eggs, vanilla, sour cream, flour, baking soda,
baking powder and salt. Pour 1/2 of this batter in 9x13 greased pan. Mix
together brown sugar, 1/2 cup white sugar, cinnamon and nuts. Sprinkle 1/2
of this topping over batter. Drop by spoonful of remaining batter on top.
Sprinkle remaining topping over batter. Bake at 350 for 35-40 minutes.
Homework assessment
Reading & math
assistance
Study skills
ACT/SAT prep
Crumb Topping for Fruit Pies
Dont let your child

fall behind.
Mix Together
2/3 cup flour
1/2 cup sugar
1/4 cup cold butter
Mary Lou Kollath
Spread over top of pie, bake at 450 for 10 minutes. Then reduce heat to 350.
Bake pie 50-60 minutes longer until the topping is golden brown and bubbly.
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3/4 cup butter

1 tsp. vanilla
3/4 cup sugar
1 egg yolk
1/2 cup coconut flakes
1-1/2 cup flour
3/4 cup crushed potato chips
Barbara Finke
Cookie Turkeys
Mary Lou Kollath
Rhodas Cherry Bliss Brownies

Mary Lou Kollath
40 fudge-striped cookies
1/4 cup chocolate frosting
2 pkgs (5 oz. each) chocolate covered cherries
20 pieces candy corn
1 pkg. (19.5 oz.) brownie mix

3 eggs, lightly beaten
1/4 cup water
Place 20 cookies on flat surface, solid chocolate side down. With

frosting, attach a chocolate covered cherry to the top of each base
cookie. Position another cookie perpendicular to each base cookie,
attach with frosting.
Spread batter in a 9x13 greased pan. Set aside. (Do not bake yet!)
With a dab of frosting, attach one piece of candy corn to the front of
each cherry for the head. Let stand until set. Makes 20 servings
Add
1/3 cup sugar
Old Ladys Dessert

Mary Lou Kollath
12-15 graham crackers, crushed

1/2 cup butter, softened
Mix together and press into 9x13 pan.
In a sauce pan, melt
6 large marshmallows
1/2 cup milk
Beat together
1 pkg. (8 oz.) softened cream cheese
5 Tbsp. butter, softened
Beat in additional 2 eggs

2 Tbsp. flour
3/4 tsp. vanilla
Drop spoonfuls of mixture over the brownie batter in pan. Use a knife to
gently cut through batters to create a marble pattern. Spoon cherry pie
filling over the top. Bake for 50-60 minutes at 350 or until toothpick
comes out clean. Cool completely before serving.
Peppermint Cookies
Let cool.
Ellen Bratz
Add
1 large Hersheys chocolate bar, chopped
1 pint whipped topping (Cool Whip) and mix with marshmallow
mixture. Pour over top of graham cracker crust. Keep refrigerated.
Orange Dessert
Mary Lou Kollath
2 small or 1 large pkg orange Jell-O

1-3/4 cups orange juice
(1 Tbsp. water, with unflavored gelatin, if using lemon Jell-O)
Pour into bowl and refrigerate until it starts to thicken.
2/3 cup butter flavored shortening

1/4 cup sugar
1 egg
1-1/2 cups flour
1/2 tsp. salt
1/2 cup crushed peppermint candies
In a large bowl, cream shortening and sugar until light and fluffy.
Beat in egg. Combine the flour, baking powder and salt. Gradually stir
into mixture and mix well. Fold in candy. Drop by teaspoonful onto
greased baking sheet. Bake at 350 for 10-12 minutes or until edges are
browning. Makes 3-1/2 dozen.
Fold in
1 pint whipping cream, stiffly beaten
Break 1 store-bought (loaf size) angel food cake in small bits. Put one
layer of cake in the bottom of a 9x13 pan, add one layer of orange
Jell-O, another layer of cake and top with more Jell-O. Refrigerate. Top
with whipped cream or Cool Whip for a light dessert. Can use a variety
of Jell-O and juice flavors.
Chocolate Zucchini Cake

Ellen Pollan
1/2 cup soft margarine

1-3/4 cups sugar
2 eggs
1 tsp. vanilla
1/2 cup sour milk
2-1/2 cups flour
4 Tbsp. cocoa
2 cups zucchini, coarsely chopped
1 cup chocolate chips
Cream together margarine, oil and sugar. Add eggs, vanilla and sour
milk. Beat well in mixer. Stir in zucchini. Spoon batter into a greased
9x13 pan. Sprinkle with chocolate chips and nuts. Bake at 325 for
45-50 minutes. Do not frost. Serves 16.
Apple Cake
Ellen Pollan
1 cup sugar
1 cup shortening
2 eggs
1 tsp. vanilla
3 cups flour
12-13 large apples
Topping
1/2 cup nuts
2 Tbsp. sugar
1/2 tsp. cinnamon
For filling, combine 1 cup sugar, juice from one lemon, apples and 2
Tbsp. flour.
Cream together sugar and shortening. Add eggs and vanilla. Sift
together flour, baking powder and baking soda. Slowly add to creamed
mixture until dough sticks together.
Refrigerate dough until apples are ready. Cut apples thinly. Put 1/2
dough in 8x12x2-inch pan, and pat flat. Fill with apples, and dot with
shortening. Roll dough for top. Place on top. Lay flat. Sprinkle with
topping. Bake at 350 for 45 minutes.
Spam Can Cookies
Chocolate Mousse
Mary Lou Kollath
Mix Together
1-1/2 cups sugar
1 cup butter
1/2 cup coffee, instant or brewed
1 cup dark molasses
2 eggs
5-1/2 cups flour
2 tsp. baking soda
2 tsp. ginger
1/2 tsp. salt
1/4 tsp. cloves
Wrap dough in waxed paper and chill overnight. Heat oven to 350,
when ready to bake, roll out dough to 1/4 inch thickness and cut using
an empty Spam can (hence the name of the cookie) or you can use a
cookie cutter. Place on ungreased sheets and bake on bottom oven rack
for 4-5 minutes. Then switch to top rack, and bake 4-5 more minutes,
for a chewy cookie. For a crisper cookie, bake up to 10 minutes, on the
upper rack. Frost when cool.
Frosting For Spam Can Cookies
1 envelope unflavored gelatin

1 cup warm water
1 cup sugar
Put in large sauce pan. Bring to a boil, reduce heat and simmer for 10
minutes. Remove from heat and add 2 cups powdered sugar. Beat for 10
minutes or more with beater set at low speed until mixture thickens. Add
1 tsp. vanilla and a pinch of salt. Allow to cool, then frost the cookies.
Store leftover frosting in a tightly covered container.
Dried Fruit Compote

Ellen Pollan
1/2 cup raisins

1/2 cup dried apples (or apricots)
3 cups water
1/4 tsp. sea salt
1 pinch cinnamon
1/2 cup sunflower or sesame seeds
In saucepan, add all ingredients except seeds. Bring to boil. Reduce
heat. Simmer for 20-25 minutes until fruit is tender. Place dry pan
on medium heat. Add seeds. Toast (shake pan) for about 3 minutes.
Remove pan. Sprinkle on fruit and serve. Serves 4.
Citas Lunchroom Ladies Fudge Bars

Mary Lou Kollath
Mix together in a large bowl:

1 cup butter
1/2 cup cocoa
2 cups flour
2 cups sugar
4 eggs
4 tsp. vanilla
1 cup nuts
Pour in a 9x13 pan. Bake for 20 minutes, at 350. Frost when cooled.
Icing
1/4 cup softened butter
1/4 cup milk
1/4 cup cocoa
3 cups powder sugar
Dash of salt
Ellen Pollan
1/4 cup sugar

1/2 cup water
1 (16 oz.) pkg. chocolate pieces
3 Tbsp. dark rum or vanilla
3 egg yolks
1/2 cup almonds, toasted
Combine sugar and water in a small saucepan. Boil for 3 minutes. Put
hot water into a food processor with blade, and heavy cream process
until thick cream forms, about 1 minute. Transfer into a large bowl. Add
chocolate, and pulse. Pour in hot rum, egg yolks and almonds. Process
mixture. Fold mixture into large bowl with the heavy cream mixture.
Chill until served.
English Toffee
Ellie Tone
3 sticks butter
2 cups sugar
Cook on high for about 7 minutes. Will look like scrambled eggs.
Add 1 cup chopped almonds or more, and cook 5 minutes longer until
mixture is a caramel color. Pour on aluminum foil covered cookie sheet.
Break 2-3 regular Hershey bars on top. They will melt from heat and
then spread evenly. Sprinkle with 1/4 to 1/2 cup chopped almonds. Let
cool before breaking into uneven pieces.
Note: Caramel color is light tan, not dark like molasses. Light yellow
but not thick.
Microwave Fudge
Ellen Pollan
1 lb. bag powdered sugar

2/3 cup cocoa
1/4 tsp. salt
1/4 cup milk
2 tsp. vanilla
1/2 cup butter or margarine, sliced
1/2 cup chopped nuts of your choice
In a large microwave-safe bowl, combine powdered sugar, salt and
cocoa. Add milk and vanilla. Mix well. Put butter/margarine slices
on top of mixture. Microwave on high for 3 minutes. Beat with
mixer or wire whisk until smooth. Stir in nuts. Spread in foil-lined or
buttered square baking pan. Sprinkle with 2 Tbsp. finely chopped nuts.
Refrigerate 1 hour or until firm. Cut. Serve at room temperature.
Christmas Cake Cookies

Ellie Tone
2 lbs. dates, cut up

1/2 lb. candied cherries, cut up
1/2 lb. candied pineapple, cut up
1/2 lb. almonds, cut up and toasted
1/2 lb. Brazil nuts, cut up and toasted
1-1/2 cups sugar
2 eggs
1 cup butter
2-1/2 cups flour
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground cloves
Mix all ingredients. Drop by spoonful on a cookie sheet lined with
parchment paper. Bake at 375 for about 11 minutes until bottoms are
lightly browned. These freeze well.
Eskimo Balls
Carol Christian
Mary Lou Kollath
3 Tbsp. baking cocoa

1/2 tsp. vanilla
1 Tbsp. water
3/4 cup sugar
3/4 cup butter
2 cups quick oatmeal
Soften butter. Add sugar, water, vanilla and cocoa. Mix well. In large
bowl, add mixture to oatmeal and stir. Refrigerate overnight. Shape
into 36 balls and roll in confectioners sugar (optional). Store balls in
refrigerator.
Baileys Irish Cream Bundt Cake

Lisa Mastny
1 (18.25 oz.) box yellow or chocolate cake mix

1 (3.4 oz.) box instant vanilla or chocolate pudding and pie filling mix
4 eggs
3/4 cup Baileys Irish Cream liqueur
Preheat oven to 350. In a large bowl, combine cake mix, pudding mix,
eggs and oil. Beat at medium speed with an electric mixer, scraping
down sides of bowl as necessary. Beat in liqueur. Spoon mixture into a
greased 10-inch bundt or tube pan. Bake for about 50 minutes, or until a
cake tester inserted into the center of the cake comes out clean. Cool in
pan for 10 minutes, and then turn out into a wire rack to finish cooling.
Turn bundt cake upside down or tube cake right side up or upside
down as desired; sift confectioners sugar over top of cake or drizzle
Baileys Irish Cream glaze over top and down sides of cake. Or, frost
with Baileys Cream Cheese frosting. Store cake in an airtight container
at room temperature or in the refrigerator. May also freeze cake, tightly
wrapped in aluminum foil, for up to 3 months.
Glaze
About 1/2 (16 oz.) package confectioners sugar, sifted
1 Tbsp. butter (at room temperature)
3 - 4 Tbsp. Baileys Irish Cream liqueur
In a deep bowl, beat confectioners sugar and butter together;
gradually beat in liqueur until desired drizzling consistency is achieved
and glaze is smooth.
Educational Building Seminar
December 9:
Understanding the
Construction Process
Seminar held at 6:30 p.m. at:
Shaw Building & Design, Inc.
3185 Deer Point Dr.,
Stoughton, WI
(608) 877-1131
RSVP: greg@shawbuilders.com
Visit our website
www.shawbuilders.com
Oat n Toffee Grahams
At
Shaw Building
& Design, Inc.
we make building
a house
as easy as 1-2-3
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12 whole graham cracker rectangles

1-1/2 cups oatmeal
1/4 cup white sugar
1/4 cup brown sugar
3 Tbsp. flour
1/3 cup butter, melted
1 egg, lightly beaten
1 tsp. vanilla
1 (12-oz.) pkg. chocolate chips
1/2 cup chopped almonds
Arrange graham crackers in single layer in a 10x15x1-inch foil-lined
baking pan. The foil should extend beyond edges of pan. Combine
oatmeal, sugars and flour in large bowl. Stir in butter, egg and vanilla.
Mix until well combined. Spoon over graham crackers and spread
evenly to edges of pan to cover crackers. Bake at 350 for 20-25
minutes, or until oat mixture bubbles and is lightly browned on top.
Remove from oven and sprinkle chocolate chips over top. Return to
oven for 1 minute. Remove and spread melted chocolate chips over top
to cover. Evenly sprinkle with almonds. Cool in pan. Use foil to lift from
pan when cooled and cut or break into bars. Makes 32 bars.
Peanut Butter Balls

Vicky Conlin
Mix
3 cups Rice Krispies
2 cups peanut butter
1 lb. powdered sugar
1 stick butter
Shape into walnut-sized balls.
Melt
1 (8-oz.) Hershey Bar
6 oz. chocolate chips
1/2 bar or less paraffin wax
Dip balls in chocolate mixture and set on wax paper.
Dorothys Oatmeal Cake

Barb Finke
1 cup quick oatmeal

1-1/2 cups boiling water
Mix together and set aside.
1 cup brown sugar
1 cup sugar
1/2 cup shortening
2 eggs
Beat all together.
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1-1/2 cups flour
Mix oatmeal mixture, sugar mixture and flour mixture together. Pour
into a 9x13-inch greased pan. Bake at 350 for 35- 40 minutes.
Topping
1/4 cup butter
1/2 cup cream
1/2 cup sugar
Boil until slightly thick. Remove from the heat and add:
1 cup coconut
1 tsp. vanilla
1 cup chopped nuts
Pour over hot cake.
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adno=380907-01
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etiReme
1 cup flou
3/4 cup sur
1/4 cup H gar
Fudge T
1/2 cup (1
orte
1-1/2 tsp. ersheys cocoa po
w
3/4 cup so stick) butter or m
3/4 tsp. b instant coffee powd der
argarine,
ur cream
er
1 egg
softened
1/4 tsp. saaking soda
lt
1/2 tsp. v
Preheat
Fudge Nut anilla
and sides oven to 350. Gre
Glaze (rec
of p
ase a rou
ipe follows)
nd 9-inch
Stir togeth an.
c
a
k
e
e
r
p
flour, suga
an; line b
egg and v
ottom wit
r,
a
h wax pap
Spread ba nilla. Beat on low cocoa, instant coff
er. Grease
tter in pre
e
sp
e
,
e
e
b
d
a
k
o
in
f
g
paper; flou
minutes th
m
p
en remove ared pan. Bake 30 ixer until well blen soda and salt in
r paper
large bow
-35 minute
ded. Incre
from pan
l. Add bu
ase speed
s, until wo
to wire ra
Nut Fudge
tter,
to
o
ck. Peel o
ff wax pa den pick inserted in medium and beat sour cream,
1/2 cup w Glaze:
per gently
. Cool com center comes out for 3 minutes.
1/4 cup suhipping cream
clean. Coo
pletely.
g
a
r
l 10
1 Tbsp. b
Prepare g
utter
small sauc laze: combine a
1-1/2 tsp.
ll
e
boils. Con pan. Cook over me ingredients except
1/3 cup se light corn syrup
ti
d
n
nuts
u
m
e
ito cook; st ium heat, stirri
heat. Cool
3/4 cup h sweet chocolate
ng constan and vanilla in a
ir
ri
n
g
fo
a
c
z
r
h
c
e
ip
o
ln
1
n
s
0
uts
st
tl
1/2 tsp. v
Place cake minutes; stir in nu antly, for 5 minute y, until mixutre
anilla
ts
s. Remove
o
a
n
n
d
se
some to ru
rving pla
vanilla.
from
Cover and n down sides. Refr te; pour glaze eve
nly
ig
refrigerate
leftovers. erate until glaze is over cake, allowin
Serves 8-1
g
firm, abou
0.
t 1 hour.
210 S. Main Street, Verona, WI

845-6478
adno=378925-01

2014 MSB

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Making Spirits

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