Holiday Cookbook, 2015

Best Holid a y Recipes From O u r Rea d ers To You

Co o k bo o k 2015

CLARIONPRINCETON DAILY

Mt. Carmel Register & Princeton Daily Clarion November 2015

100 N. Gibson St., Princeton, IN • 385-2525

L OCAL N EWS Served Fresh

E VERY D AY .

The holidays are once again upon us and we’re going to start the food season in style. Our local grocer and newspaper combined forces to welcome recipes from local cooks to participate in a cooking contest. Two finalists were picked from each category to compete in a judging by 2 restaurant owners, Eric Georges of Princeton Ponderosa and Candice Yancey from Rz Cafe in Ft. Branch. Each category won a gift card and the grand prize winner earned one for $100. During the holidays that is a very nice perk and well worth the effort.

Mt. Carmel Register & Princeton Daily ClarionNovember 2015

Welcome to the 2015 Holiday Recipe Coookbook

Appetizer Winner Appetizer Finalist

Cheesy Garlic-Herb Pull Apart BreadNora Miller - Patoka

1 - 16 oz. round sourdough bread loaf

1/2 cup butter softened2 T. chopped fresh parsley

- divided1 T. chopped fresh basil2 tsp. white wine vinegar2 cloves garlic, minced1/2 cup shredded mozza-

rella cheese1/2 cup shredded parme-

san cheesePreheat oven to 350º. Line a

rimmed baking sheet with foil.

Using a serrated knife, cut bread into a crisscross pat-tern, cutting to but not through bottom of bread. Place on prepared pan.

In a small bowl stir together butter, 1 tablespoon parsley and next 3 ingredients until combined. Sprinkle cheese between all cuts in bread, and spread butter mixture between all cuts and on top of bread.

Bake for 15 to 20 minutes or until cheese is melted and bread is crisp. Sprinkle with remaining 1 tablespoon pars-ley. Serve while hot.

Taco BitesBrenna K. Crooks - Mt. Carmel

28 oz. bag frozen meatballs (such as Farm Rich brand)

1 pkg. scoop style tortilla chips

16 oz. finely shredded ched-dar cheese

1 pkg. shredded lettuce8 oz. sour cream16 oz. salsaCook meatballs per pack-

age directions. While they cook arrange scoops on serving plate. Fill bottom of each chip with shredded lettuce, then top

lettuce with small spoonful of salsa.

When meatballs are fin-ished, top salsa with one meatball. Add small dollop of sour cream, then add shred-ded cheese.

Serve immediately. Makes approx. 50 bites. For a spicy version you can add a sliced jalapeno ring on top of the salsa layer.

For a new twist at your holiday meal, try this stuffed pork loin. Even the picky eaters in my family loved it.Bacon Wrapped-Stuffed Pork Loin2/3 whole boneless pork loin, cut in 2 equal parts, 10-12 inches long2 T. Old Man Larry’s dry rub or other seasoning1 box pork flavored stuffing mix6 slices baconkosher salt and pepperPreparation - Preheat oven to 350.

Make stuffing according to package directions and set aside.Slice each loin in half lengthwise, almost through, but leaving at least 1/2-inch or so that it opens like a book. Slice again from the middle almost towards the outside edge, but not all the way through. (butterflied)

Sprinkle both sides of meat with dry rub, salt and pepper. Spoon 1/3 stuffing (about 3/4 cup) into one side of pork loin. Roll pork from stuffing side, like a soft shell, on a spray coated baking sheet. Wrap loins in bacon and place seam side down. Cook 1-1/2 hours or until an internal temperature of

around 160 degrees. Let rest at least 20 minutes and then slice carefully. Serves about 16.

Appetizers

Mt. Carmel Register & Princeton Daily Clarion November 2015 November 2015

Cheese BallMary Weber - Francisco

2- 8 ounce cream cheese1 jar Kraft pimento cheese

spread1 jar Kraft Old English

cheese spread1 tablespoon minced onions2 tablespoons Worcester-

shire sauce1 teaspoon lemon juiceChopped pecansMix together all ingredients

except chopped pecans. Place chopped pecans on a large piece of waxed paper. Place cheese mixture on the chopped pecans. Shape into a ball. Refrigerate. Serve on crackers.

Chicken DipNora Miller - Patoka

1- 2.9 oz can of chicken16 oz cream cheese1- 10 oz can cream of chick-

en soup1 cup mayonnaise1 cup salsaCombine chicken, cream

cheese, soup, mayonnaise and salsa in slow cooker. Cook on medium for 1 hour or until cream cheese melts and the temperature is 165 degrees. Reduce the slow cooker setting to low. Serve warm with taco chips.

Fresh Veggie PizzaMary Weber - Francisco

1 tube crescent dough sheet1 8 oz chive and onion

cream cheese spread1/2 cup sour cream1 bag fresh chopped veg-

etable blendPreheat oven to 375

degrees. Unroll dough on ungreased cookie sheet. Bake dough 10 to 13 minutes or until golden brown. Cool completely. Meanwhile mix cream cheese spread and sour cream. Spread mixture on baked crescent sheet. Completely cover the cream cheese mixture with the chopped veggies, pressing down to adhere to the mix-ture. Cut in squares with a pizza cutter.

Holiday Snack MixNora Miller - Patoka

2 cups honey nut chex cereal

2 cups honey nut cheerios1 1/2 cups peanuts or

cashews1 1/2 cups chopped pecans1/4 cup butter, melted1 tablespoon cinnamon1 teaspoon chili powder1 1/2 cup dried cranberriesPreheat oven to 350. Mix

cereals, peanuts, and pecans in a 9x13” baking pan. Pour melted butter over the cereal mixture. Stir in cinnamon and chili powder. Bake 20 minutes, stir every 5 minutes. Remove from oven. Stir in the dried cranberries. Cool and store in an airtight container. Note: DO NOT add the dried cranberries before baking. Toffee Popcorn

Mary Weber - Francisco1 bag microwave popcorn4 TBS butter4 TBS brown sugar2 generous TBS corn syrupPop bag of microwave

popcorn. Meanwhile, melt the butter in a small saucepan. Then add the brown sugar and corn syrup and stir over high heat for 1 minute. Place popcorn in bowl, pour toffee over the popcorn and lightly stir. Cool a little before serving.

Crock-pot Angel Wings

Sylvia Watson, Owensville1 can (10 3/4 oz.) condensed

tomato soup, undiluted3/4 cup water1/4 cup packed light brown

sugar2 1/2 T. balsamic vinegar2 T. chopped shallotsCombine soup, water,

brown sugar, vinegar and shallots in Crock-pot Slow Cooker, mix well. Add wings: stir to coat with sauce.

Cover and cook on low 5 to 6 hours or until cooked through and glazed with sauce. Makes 10 appetizers.

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Toffee PopcornMary Weber - Francisco

1 bag microwave popcorn4 TBS butter4 TBS brown sugar2 generous TBS corn syrupPop bag of microwave

popcorn. Meanwhile, melt the butter in a small saucepan. Then add the brown sugar and corn syrup and stir over high heat for 1 minute. Place popcorn in bowl, pour toffee over the popcorn and lightly stir. Cool a little before serving.

Salad WinnerSalad Finalist

Sour Noodle SaladWanda Schwartz - Mt. Carmel

1 lb. curly pasta (cook and cool)

1 onion chopped1 cucumber chopped

Mix together:1 cup white vinegar1/2 cup oil1 1/2 cup sugar1 tsp. salt1 tsp. parsley (optional)1/2 tsp. minced garlic

(optional)Stir vinegar mixture over

pasta - refrigerate. Stir to keep flavor on pasta.

Seven Layer SaladMary Weber - Francisco

1 2.5 oz. pkg. of real bacon bits

1 head iceberg or romaine lettuce - rinsed, dried and chopped

1 medium red onion, chopped

1 10 oz. pkg. of frozen green peas, thawed

2 cups cheddar cheese, shredded

1 cup chopped cauliflower1 1/4 cups mayonnaise2 T. white sugar2/3 cup grated parmesan

cheese

In a large clear bowl, place the lettuce and top with a layer of onion, peas, ched-dar cheese, cauliflower and bacon.

Prepare the dressing by whisking together the mayon-naise, sugar and parmesan cheese. Drizzle over salad.

Cover bowl with plastic wrap and refrigerate 4 hours or overnight. Before serving toss salad to coat.

Amish Broccoli SaladMary Weber - Francisco

1 large head broccoli, bro-ken into small floweret’s

1/2 cup chopped purple onion

1/2 cup real bacon bits1 cup miracle whip1/4 to 1/2 cup sugar1/2 cup raisins1/2 cup chopped pecans

(optional)Mix together miracle whip,

sugar, bacon bits, and raisins. Pour over broccoli and onions. Mix well. Refrigerate at least one hour or more before serving.

Broccoli Orange Salad (With Poppy Seed Dressing)Nora Miller - Patoka

2 cups bite-size orange pieces

2 cups bite-size broccoli florets

1/4 cup thinly sliced red onion

4 cups torn romaine1/4 cup poppy seed

dressing1/4 cup chopped pecansCombine the orange, broc-

coli, onion, and romaine in a salad bowl and toss to mix. Add the dressing and toss to coat. Sprinkle with the pecans and serve.

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Left to right: Jancey Smith (Princeton Daily Clarion); Maralu Pollock ( Princeton); Mary Weber (Fransisco); Laura Carpenter (Hazleton); Brenna Crooks (Mt. Carmel); Pat Wilder (Owensville); Nora Miller (Patoka); Wanda Schwartz (Mt. Carmel); judge Eric Georges from Princeton Ponderosa; judge Candy Yancey (Rz Cafe); IGA Manager; Keith Holder and Princeton Daily Clarion publisher Jeff Schumacher.

Side Dish Winner Side Dish Finalist

Bacon-Cheddar MuffinsWanda Schwartz - Mt. Carmel

2 cups Bisquick mix2/3 cup milk1/4 cup vegetable oil1 egg

1 cup sharp cheddar (shredded)

8 bacon strips (cook crispy - crumbled)

Combine Bisquick mix, milk, oil, egg until moistened. Fold in cheese, bacon. Fill greased muffin tins - fill 3/4 full. Bake at 375º for 30 min., or until gold-en brown. Cool 10 minutes, remove from pan. Yields 10 or 12 muffins.

Hash Brown CasseroleMary Weber - Francisco

1 - 32 oz. bag frozen unseasoned hash brown potatoes

1 - 8 oz. carton sour cream1 - 8 oz. carton of French

onion dip1 can cream of chicken

soup or cream of mushroom soup

2 cups shredded cheddar

cheese1 stick of margarine meltedPreheat oven to 350

degreesCombine all ingredients

except margarine in a large bowl. Place in a greased 9x13 baking pan. Top with melted margarine.

Bake for 1 - 1 1/2 hours.


Side Dishes

Fried Green TomatoesNora Miller - Patoka

4 large green tomatoes1 1/2 cups buttermilk1 teaspoon salt1 teaspoon pepper1 cup self rising flour1 cup cornmeal3 cups peanut oilsalt to tasteCut tomatoes into sixteen

slices 1/4 to 1/3 inch thick. Place in a shallow dish. Pour the buttermilk over the toma-toes, sprinkle with 1 table-spoon salt and pepper. Let sit 2-4 hours in refrigerator. Mix self-rising flour and cornmeal in a shallow dish. Remove

Green Bean CasseroleMary Weber - Francisco

3 Cans French cut green beans, drained

1 can cream of mushroom soup

1/2 can of milk1-2 tablespoons Worchester

sauce1 small can of French fried

onionsPreheat oven to 350

degrees. Mix all ingredients except 1/3 of French fried onions. Pour into a greased 2 quart baking dish. Bake 30 minutes. Sprinkle remaining onions and bake for additional 5-10 minutes.

tomato slices from buttermilk. Dredge the tomato slices in the flour mixture. Fry the tomatoes a few at a time in hot oil, in a large cast iron skil-let, over medium heat, 3 min-utes each side or until golden brown. Drain on paper towel, sprinkle with salt to taste. Serve warm.

Carrot Souffle’ Delores Harrington,

Owensville1 lb. carrots 3 T. all purpose flour4 oz. butter (melted) 1 tsp. baking powder3 eggs 1 tsp. vanilla1/2 cup sugar salt to taste

Wash and peel carrots and cook in salted water until well done then drain.

Put melted butter, eggs, sugar, flour, baking powder and vanilla in a blender and blend well. Add carrots and blend until mixture resembles a milk shake.

Pour into a greased 8X8 baking dish and bake in 275 degree oven 45 min +-.

Grand Prize & Entree Winner

Entree Finalist

Congratulations to Nora Miller- Grand Prize Winner

for Ground Beef Zucchini Casserole

Ground Beef Zucchini CasseroleNora Miller - Patoka

2 cups zucchini unpeeled, sliced

2 T. butter1/2 cup fine dry bread

crumbs1 1/2 lbs. lean ground beef1/2 cup chopped onion

1 tsp. garlic salt1 tsp. dried oregano leaves2 cups cooked rice16 oz. small curd cottage

cheese1 10 oz. can cream of mush-

room soupPreheat oven to 350º. Melt

the butter in a skillet over low heat. Remove from heat and

stir in bread crumbs, brown lightly. Set bread crumbs aside.

Brown ground beef and onion stirring until ground beef is crumbly; drain. Add the gar-lic salt, oregano and cooked rice and mix well. Layer

one-half of the unpeeled zuc-chini, the ground beef mixture, cottage cheese and remain-ing zucchini in a 9x9 baking pan. Spread the soup over the top and sprinkle with bread crumbs. Bake for 45 minutes.

Crock Pot Beef RoastMaralu Pollock - Princeton

Large Chuck Roast1 pkg. ranch dressing mix1 pkg. aujus mix1 stick butter4 or 5 pepperoncini and about

1/4 cup of juice

Put large chuck roast in bot-tom of crock pot. Sprinkle with 1 package ranch dressing mix, Sprinkle with 1 package Aujus mix. 1 stick butter. 4 or 5 pep-peroncini and about 1/4 cup of the juice. Put on high and let cook 6 hours.

Once you taste this, you’ll be requested to make this for your potluck carry ins!


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Beef TipsMikayla Steiner,

Princeton2 lbs beef stew meat1 envelope brown gravy mix1 envelope onion soup mix1 can cream mushroom or

chicken soup1 cup waterPlace meat in a crock pot.

Mix rest of ingredients and water together and pour over meat. Cook on low heat for 8 hours or high heat for 4 hours. Serve over cooked noodles, rice, or mashed potatoes.

Chicken Asparagus Casserole

Nora Miller - Patoka6 - 6 oz. chicken breasts1 large onion, chopped1/2 cup (1 stick) butter8 oz. sliced mushrooms1 (4 oz.) jar chopped

pimentos

Chicken Cordon Bleu

Jazzed CasseroleLinda Steiner,

PrincetonFor the Casserole:5 to 6 cups of cooked chick-

en 1/2 pound thinly sliced ham,

chopped1/4 lb. Swiss cheese 1 pkg. of thawed broccoli

florets1 can chestnuts, chopped

Sauce:4 tbsp. butter 4 tbsp. flour3 1/4 cups milk 1 T. Dijon mustard1/2 tsp. salt 1 tsp. smoked paprika1/4 tsp. pepper

Topping:6 tbsp. butter, melted 1

sleeve Ritz crackers, crushed.Preheat oven to 350

degrees. Grease a 9 x 13 inch pan. Place chicken and ham in pan. Next, add broccoli and chestnuts. Top with Swiss

1 (10 oz.) can cream of mushroom soup

1 (10 oz.) can cream of chicken soup

1 (5 oz.) can evaporated milk16 oz. sharp shredded

cheddar cheese1 tsp. hot pepper sauce1 tsp. soy sauce1/2 tsp. black pepper1 tsp. salt2 - 15 oz. cans asparagus

tips, drained1/2 cup slivered or sliced

almondPreheat oven 350ºCook chicken in water until

165º on a meat thermometer. Drain chicken, chop into bite size pieces, remove skin and bone. Saute onion in butter until translucent, add mush-rooms, pimentos, mushroom soup, chicken soup, evapo-rated milk, cheese, hot sauce, soy sauce, salt & pepper. Simmer until the cheese melts. Add salt & pepper to taste.

Place the chicken in a well buttered 9x12 baking dish. Layer the asparagus and sauce one-half at a time over the chicken. Sprinkle with the almonds. Bake until the chicken registers 165º on a meat thermometer. Do not add any additional liquid even if it looks dry.

cheese. For the sauce, melt butter in

sauce pan over medium heat. Stir in flour for a smooth roux. When the roux starts to bub-ble, add the milk while stirring briskly. Cook until sauce starts to thicken. Add Dijon mustard, salt, paprika and pepper. Pour sauce over pan ingredients. Sprinkle crushed Ritz crackers over sauce then pour melted butter over the crumbs.

Bake uncovered for 40 to 45 minutes or until hot and bubbly and the topping is light brown. Cool casserole 5 to 10 minutes prior to serving.

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Round Steak with Rich Gravy

Nora Miller, Patoka3 lbs. beef round steak1/3 cup all purpose flour3 tablespoons shortening1 envelope dry onion soup

mix1/2 cup water1 (10 oz.) can of cream of

mushroom soupCut the steak into pieces

(serving size) coat with flour. melt the shortening in a large skillet over medium heat. Add the steak and cook until brown. Sprinkle with the onion soup mix. Mix the water and soup in a bowl. Pour over the steak. Simmer, tightly covered, for 1 1/2 to 2 hours or until tender.


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Just like Grandma’s Chicken & Noodles

Always Available in 7 oz. and 32 oz. sizes.

2-3 chicken breasts, cooked & cubed 5 cups water 5 tsp. chicken base or bouillon 1 - 7 oz. bag Oakland noodles 2 T. butter 1 T. parsley salt and pepper to taste

Bring 5 cups water to boil and add chicken base and noodles.

Cook for 20 minutes, stirring every 5 minutes per package directions.

Reduce to simmer and add all other ingredients.

Warm for 10 minutes more to combine flavors and heat chicken. Serves 4-6.

Crock-pot Veggie Soup with Beef

Sylvia Watson, Owensville

2 cans (5 oz. ea.) mixed vegetables

1 lb. beef meat1 can (8 oz.) tomato sauce2 cloves garlic, mincedPlace all ingredients in

Crock-pot Slow Cooker. Add enough water to fill Crock-pot Slow Cooker to within 1/2 inch to top. Cover and cook on low 8 to 10 hours.

Leftover Turkey Quesadillas

Mary Weber - Francisco

1/2 lb. (8 oz.) Velveeta, cut into 1/2 inch cubes

1 and 1/4 cup of salsa4 cups shredded cooked

turkey6 flour tortillas (10 inch)Combine Velveeta and

salsa in a 1 1/2 quart micro-waveable bowl. Microwave on high 3 minutes or until Velveeta is completely melted and well blended, stirring after 2 minutes. Stir in turkey. Heat for 30 seconds.

Spray large nonstick skillet with cooking spray and heat on medium-high heat. Spoon 2/3 cup of turkey mixture onto half of 1 tortilla; fold in half. Add to skillet; cook 1 minute on each side or until golden brown. Repeat with remain-ing tortillas and filling. Cut into wedges.

Make Ahead Burritos (Breakfast

or Brunch Entree)Brenna K. Crooks -

Mt. Carmel1 lb. mild pork sausage1 lb. hot pork sausage1 packet dry taco seasoning1/2 cup diced green bell

pepper1/2 cup diced red bell

pepper1 med. diced onion8 large eggs1/2 cup milk10 burrito size flour tortillas2 cups shredded cheese

(Cheddar or Monterey Jack)Salt and pepper to tasteOptional garnishesBrown sausage in skillet

over medium heat, cook in batches if necessary. When somewhat browned, add the packet of dry taco seasoning and stir.

Remove sausage with slot-ted spoon to a large bowl. Add bell peppers and onion to skillet. Cook until softened. Add peppers/onion to sau-sage in bowl, stir to combine. Wipe skillet out with paper towel. Whisk eggs and milk in a bowl, add salt and pepper. Scramble eggs in skillet until just set. Add eggs to sausage/pepper mixture & stir. Heat flour tortillas one at a time in a warm dry skillet about 30 sec-onds on each side.

To assemble burritos, take each tortilla while warm, place on paper plate, put cheese along one side of tortilla, top with about 3-4 tablespoons of meat and egg filling. Roll up burrito style (roll bottom up, then roll side in). Wrap single burrito in aluminum foil, seal tightly. To freeze, place several burritos in a gallon size freezer bag for up to 2 months.

To serve, place desired portions of foil wrapped bur-rito on baking sheet, bake at 350 degrees for 45 minutes (no need to defrost). Unwrap from foil and plate it with your choice of garnishes: salsa,

Pork Chops or Chicken Breast Bake

Maralu Pollock, Princeton

Dip pork chop or chicken breast in beaten egg then cover with crumbled French onions mixed with 1 T. flour.

Lay on cookie sheet. Bake at 400º 25 min. or until done.

Reuben CasseroleMary Weber

- Francisco6 slices of bread cubed (rye

bread is preferred)1 16 oz. can sauerkraut

drained1 pound deli sliced corned

beef cut into strips3/4 cup Mullen’s Imitation

French salad Dressing2 cups shredded Swiss

cheesePreheat oven to 400ºSpread bread cubes in a

9x13 baking dish. Spread sau-erkraut evenly over the bread cubes then layer beef strips over sauerkraut. Pour dressing over all.

Spray aluminum foil with cooking spray and use to cov-er baking dish sprayed side down. Bake for 20 minutes.

Remove cover. Sprinkle with cheese and bake uncovered for 10 additional minutes.

extra cheese, chopped black olives, jalapenos, sour cream, cilantro.

Microwave instead of oven baking, remove foil and wrap burrito in damp paper towel and cook 2 to 3 minutes on high.


Dessert Winner Dessert Finalist

Carrot Cake Delores Harrington,

OwensvilleThis recipe is so simple

and easy and the cake is soooooooo moist! The secret is at the end!!

Cake:2 cups sugar 1 1/2 cup vegetable oil2 cups flour (all purpose) 4 eggs 2 tsp. baking soda 3 cup shredded carrots1 tsp. salt 1/2 cup chopped pecans

(optional)2 tsp. baking powderSift dry ingredients together

in a bowl. Beat the vegetable oil and eggs together and then add the dry ingredients and mix well. Add the shred-ded carrots and nuts and mix all together.

Pour into a large greased and floured 9X13 baking pan

and bake in 350 degree oven until toothpick inserted in center comes out clean. 350 degree oven 30-40 min +-

In the meantime, cook for glaze the following ingredients.

Glaze:1 cup sugar1/2 cup butter (melted)1/2 tsp. baking soda1/2 cup buttermilkCook stirring constantly for

5-6 minutes. Beat lightly. Now for the secret!! When cake is done and just out of the oven, poke holes in the cake using a large tong meat fork. Then pour the hot glaze over the hot cake. Let the cake cool before cutting.

OMG!! This cake is so good and so moist, that you’ll want to have another piece!!

Butter Nut CakePat Wilder - Owensville

Nut mixture1/4 cup sugar1/2 cup nuts1 tsp. cinnamonBatter1 box yellow cake mix1 pkg. instant vanilla

pudding3/4 cup oil3/4 cup water4 eggs1 tsp. vanilla1 tsp. butter nut extractGlaze1 cup powdered sugar3 T. milk

1/2 tsp. butternut flavoring1/2 tsp. vanillaCombine sugar, cinnamon

& nuts for nut mixture. Grease 9x13” pan well. Sprinkle some of nut mixture in bottom of pan.

Prepare batter by combining cake mix & pudding mix (dry). Add oil & water mix well add eggs, beat for 8 minutes high speed add vanilla & butternut flavoring. Layer batter - then nut mixture, the batter, etc.

Bake at 350º for 40 minutes. Let cool. Drizzle glaze over cooled cake.

Carmel Apple CakeLaura Carpenter - Hazleton

2 cans apple pie filling1 box carmel apple cake

mix1 stick butterIn crock pot put both cans

apple pie filling. Sprinkle cake

mix on top of apples. Cut butter in half and place

on top of dry cake mix. Place lid on crock pot cook

on high 2 hours and 30 minutes.

Apple Praline Quick Bread

Nora Miller - Patoka2 cups all purpose flour2 tsp. baking powder1/2 tsp. baking soda1/2 tsp. salt1 cup sugar1 cup (8 oz.) sour cream2 large eggs3 tsp. vanilla extract1 1/2 cups chopped peeled

Granny Smith apples1 1/4 cup chopped pecans,

toasted, divided1/2 cup butter 1/2 cup packed brown

sugarPreheat oven to 350º. In a

large bowl mix flour, baking powder, baking soda and salt.

In another bowl, beat sugar,

sour cream, eggs and vanilla until well blended. Stir into flour mixture just until moistened. Fold in apples and 1 cup pecans. Transfer to a greased 9x5 in. loaf pan. Bake 50 to 55 minutes or until a toothpick in center comes out clean. Cool in pan 10 mins. Remove from pan - cool completely.

In a small saucepan, com-bine butter and brown sugar. Bring to a boil, stirring con-stantly to dissolve sugar, boil 1 minute.

Spoon over the bread. Sprin-kle with remaining pecans. Let stand until set.

To toast nuts, bake in a shallow pan in a 350º oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.


mix on top of apples. Cut butter in half and place

on top of dry cake mix. Place lid on crock pot cook

on high 2 hours and 30 minutes.

DessertsPecan Crunch Delores Harrington,

Owensville3 egg whites1/2 tsp. baking powder1 cup sugar1 cup graham cracker

crumbs1/2 cup pecans (chopped)Beat egg whites until

frothy, then add baking pow-der, beat until stiff. Add sug-ar, graham cracker crumbles and pecans. Stir together and pour mixture into a buttered pie pan bake in 350 degree oven for 30 min +- This “pie” makes its’ own crust and is absolutely amazing!

You can serve it with whipped cream or ice cream on top with a garnish of a few graham cracker crumbles sprinkled on top.

Coconut PieMaralu Pollock,

Princeton1/3 cup flour3/4 cup sugar1/4 tsp. salt2 1/2 cups half & half milk2 T. butter4 egg yolks2 tsp. vanilla1 cup coconutMix flour, sugar, salt togeth-

er. Add small amount of milk to make a paste. Add egg yolks and mix well. Add butter and the rest of the milk. Mix well and cook over medium heat until thickened, add vanilla and coconut. Pour into baked pie shell. Top with egg white meringue. 4 egg whites, 8 T. sugar, 1/4 tsp. cream of tarter, 1/4 tsp. salt. Beat until stiff. Cover pie filling. Top with sprinkles of coconut. Bake at 350˚ until brown.

Cinnamon Streusel Bran Muffins

Brandy Mayer, Owensville

3 T. all purpose flour2 T. firmly packed brown

sugar1/2 tsp. cinnamon1 T. cold butter or margarine1 1/4 cup all purpose flour1 T. baking powder1/2 tsp. salt1/2 tsp. cinnamon1/4 tsp. nutmeg1 1/2 cup Bran Flakes cereal

(any kind of Bran cereal)3/4 cup fat-free (skim) milk1/2 cup firmly packed brown

sugar2 eggs whites1/4 cup vegetable oil (I use

Canola Oil)1/2 tsp. vanilla1/2 cup seedless raisins

(optional)In small bowl combine the 3

T. flour, 2 T. brown sugar and 1/2 tsp. cinnamon until blend-ed. Cut the butter in with a fork until the mixture resembles coarse crumbs. Set aside to use as topping.

In another bowl, combine the 1 1/4 cup flour, baking powder, salt and spices, set aside.

In a large bowl combine cereal and milk, let stand until cereal softens, add the 1/2 cup brown sugar, egg whites, oil, vanilla and raisins, mix well, add the flour mixture, stirring until just combined. Pour even amounts of batter into 12 (2 1/2 inch) greased muffin pan. Sprinkle with topping. Bake at 400˚ for 20 min. until lightly browned. Enjoy warm! Sooo good!

Total prep time: 35 min. Makes 12 2 1/2 inch muffins

Brown Sugar Cookies

Nora Miller - Patoka1 cup butter or butter fla-

vored shortening1 1/4 cups granulated sugar

- divided1/2 cup firmly packed light

brown sugar1 1/2 tsp. vanilla extract1/2 tsp. almond extract2 large eggs2 1/4 cups all-purpose flour2 tsp. cream of tarter1 tsp. baking soda1/4 tsp. saltPreheat oven to 350º. Line

large baking sheet with parch-ment paper. In large bowl, beat butter or shortening, 1 cup granulated sugar, brown sugar, and extracts with a mixer at medium speed until fluffy. Add eggs, one at a time beating well.

In a medium bowl, whisk together flour and next 3 ingredients. Reduce mixer to low speed, gradually add flour mixture to butter mixture, beating just until combined. Refrigerate dough for 2 hours or more.

To a small bowl, add remaining 1/4 cup granulated sugar. Scoop cold dough by tablespoonfuls, and roll into balls. Roll ball in sugar, place on cookie sheet. Bake 8-11 minutes until edges are lightly brown. Let cool 10 mins. Remove from pan and let cool completely. Store in air tight container.

Snow Ice CreamMary Weber,

Francisco4 cups snow1 tsp. vanilla1/4 cup sugar1 cup milkStir vanilla, sugar and milk

until sugar dissolves. Slowly add mixture to snow.

Serve immediately.

Pineapple Drop Cookies

Linda Steiner, Princeton

1 cup sugar 2 eggs1 cup brown sugar 1 cup butter flavored short-

ening 1 cup crushed, drained

pineapple (save the juice)1 tsp. baking soda Pinch of salt4 cups flour3 to 4 cups powdered sugarCream the shortening and

eggs. Blend in granulated and brown sugars. Stir in pine-apple. Mix together dry ingre-dients and add to creamed mixture.

Using a teaspoon size cook-ie scoop, drop dough onto a greased cookie sheet 2 inches apart. Bake 350 degrees for 10 to 12 minutes or until light brown.

Mix enough pineapple juice with powdered sugar to make icing of spreading consistency. Ice cookies while still hot. Store the cooled cookies in a cov-ered container.

Butterscotch Icebox Cookies -

from 1920Nora Miller - Patoka1/2 cup butter1 cup brown sugar1 egg1 tsp. vanilla2 cups flour1 tsp. baking powder1/2 cup chopped nutsCream butter and sugar,

add egg and vanilla and mix well. Mix baking powder with flour and add to creamed mixture. Stir in nuts. Roll in waxed paper and refrigerate until firm.

Slice and bake 8 minutes or until lightly browned in a pre-heated 375º oven.


Lemon Créme Sandwich Cookies

Mary Weber, Fransisco

1 (3.4 oz.) box lemon instant Jell-O® pudding mix

1 cup milk1 (8 oz.) tub frozen whipped

topping thawedMix pudding mix and milk

in a bowl for 2 min. Place in fridge.

Using a food processor crush 20-25 cookies into crumbs. Press all the cookie crumbs in the bottom of a 8 inch square pan (reserving 1/2 cup of the cookie crumbs for topping).

Gently combine the pre-pared pudding and whipped topping. Layer the pudding mixture on top of the cookie crumbs. Top with remaining cookie crumbs.

Cover with plastic wrap and refrigerate for 2-4 hours before serving.

Fresh Apple Cake with Brown Sugar Glaze

Nora Miller - Patoka1 1/2 cups flour1 cup sugar1/2 tsp. soda1/2 tsp. salt1/2 tsp. cinnamon2 eggs1/2 cup oil1 tsp. vanilla1 1/2 cups finely chopped

apples1/2 cup pecans or walnuts

Glaze1/3 cup brown sugar3 T. butter1/2 tsp. vanilla1 T. heavy cream1 T. sugar dissolved in 1 T.

milk for glazeIn a bowl, mix flour, sugar,

soda, salt and cinnamon. In another bowl, mix eggs, oil and vanilla. Combine flour mixture and eggs mixture. Add apples and nuts. Stir to mix and put in 8” round greased pan. Mixture will be thick.

Bake 40 to 45 mins. at 350º. For glaze, combine brown sugar, butter and cream, gen-tly boil for 3 to 5 minutes, add vanilla. Spoon over cake and let cool.

Chocolate Lace Cookies

Mikayla Steiner, Princeton

2 cups sugar 3/4 cup vegetable oil3/4 cup cocoa 4 eggs2 tsp. vanilla 2 1/3 cups all-purpose flour2 tsp. baking powder1/2 tsp. saltPowdered sugarIn a large mixing bowl, stir

together the sugar & oil; blend in cocoa. Beat in eggs and vanilla. In a separate bowl, stir together flour, baking powder and salt; add to cocoa mix-ture blending well. Cover and refrigerate for at least 6 hours or overnight.

Heat oven to 350 degrees. Using a cookie scoop, drop dough into powdered sugar and roll to cover. Place 2 inch-es apart on a greased cookie sheet. Bake 10 to 12 minutes or until almost no indenta-tion remains when touched. Remove cookie sheet to wire rack. Let cookies cool for about 5 minutes then place cookies onto wire rack. Store covered. Cookies freeze well.

Tip: keep dough cold for easier handling

Cherry Pineapple Fluff

Mary Weber, Francisco

1 can sweetened con-densed milk

1 container of cool whip1 large can crushed pine-

apple (drained)1 can cherry pie filling1 cup chopped pecans

(optional)Stir all ingredients together.

Chill overnight.

Cherry DelightWanda Schwartz -

Mt. Carmel1st layer = crustmix and spread in dish 16 crushed graham crackers2 T. sugar,3/4 stick butter (soft)

2nd layermix and pour over crust8 oz. Philadelphia cream

cheese 1 cup powered sugar2 T. milk

3rd layerCoolwhip - 8 oz. carton

4th layerspread 1 can Thank You®

brand cherry pie filling over top

This dessert is a hit with my family & friends.

Orange Slice Cookies

Pat Wilder, Owensville2 cups shortening2 cups firm packed brown

sugar1 cup sugar3 eggs3 cups flour1 1/2 tsp. soda1 1/4 tsp. baking powder3 T. water3 cups quick oats1 - 3 1/2 oz. can coconut20 orange or any flavor

slices finely chopped and nutsCombine flour, soda and

baking powder; add to creamed mixture and mix well. Stir in water, oats, coco-nut, orange slices and nuts.

Chill 1 hour or overnight. Drop by teaspoonful onto greased cookie sheet.

Bake at 325˚ 12 min’s or so.

Weight Watchers Pumpkin Muffins

Nora Miller - Patoka1 can pumpkin 14.5 oz.1 box cake mix - spice or

your favorite flavor

Mix together pumpkin and dry cake mix, mix completely until all is blended.

Fill muffin tins 3/4 full, bake at 350º for 25 to 30 minutes.

Very moist.

Photo courtesy Wanda Schwartz


See You Next Year!

Pumpkin Pie CakeMary Weber,

Francisco1 box yellow cake mix1 stick butter or margarine,

melted1 cup chopped pecans

(optional)1 can pumpkin pie mixMix together cake mix, but-

ter, and chopped pecans. Pat 2/3 of mixture in bottom of 9x13 inch pan. Pour pumpkin pie mixture over crust. Sprinkle remaining 1/3 crust mixture on top. Bake at 350˚ for 40 min.

Oreo Pumpkin Spice Cookie Dessert


1 (10.7 oz.) pkg. pumpkin spice cream Oreo cookies

1 (3.4 oz.) box pumpkin spice instant Jell-O® pudding

1 cup milk1 (8 oz.) tub Cool WhipMix pudding and milk for 2

min. Refrigerate. Crush cook-ies in a food processor. Place cookie crumbs reserving 1/4 cup in the bottom of an 8 inch square dish. Fold Cool Whip into the pudding. Place pud-ding mixture on top of crumbs. Sprinkle reserved crumbs on top. Cover with plastic wrap and refrigerate for at least 2 hours.

Mother’s Raisin PieMaralu Pollock,

Princeton2 cups raisins2 cups waterReserve 1/2 cup water to

mix with cornstarch1 cup sugar1 T. viniger2 T. butter1/4 tsp. cinnamon1/8 tsp. salt2 T. cornstarch mixed with

the 1/2 cup water. Cook all except cornstarch until raisins are tender. Add cornstarch mixed with the 1/2 cup water cook until thickened. Cool a little and pour into unbaked pie crust. Put top pie dough on pie. Bake 350˚ 55 min. to 60 min.

Creeping Crust Cobbler


1/2 cup butter1 cup flour1 cup sugar1 tsp. baking powder1/2 cup milk2 cups fresh fruit or canned

fruit, drained1 cup or less sugarMelt butter in 9x13 baking

dish. Mix flour, sugar, baking powder. Add milk and mix. Spoon over melted butter. Heat fresh or canned fruit with sugar adjusting less sugar if fruit is canned. Pour over dough. Do not stir. Bake in a 350˚ oven about 30 min. until crust is golden brown. Crust will rise to the top. Serve warm or cold.

More pictures from the contest at Princeton IGA


Fruit Baskets That Are Sure To Delight!

Choose from a variety of ready- made fruit baskets overflowing

with fresh, handpicked fruit, or let our produce experts custom design a basket to fit your needs!



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Holiday Cookbook, 2015

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