Christmas
2.50
$
Traditions
recipes and crafts
Look inside for a collection of locally submitted
! s e s o n y t s o r F JACK FROST MARTINI Makes about 4 drinks
INGREDIENTS:
1 cup pineapple juice 1/2 cup light rum or vodka 1/2 cup blue curacao 1/2 cup cream of coconut 10 to 12 ice cubes Shredded coconut, for garnish
Rim glasses with shredded coconut. Mix together the juice, liquors, cream of coconut and ice. Strain into martini glasses. RIM GLASSES WITH COCONUT: Combine two parts sugar and one part water in a saucepan and stir well. Bring sugar mixture to a boil, cook until sugar dissolves, stirring constantly. Let syrup cool down. Dip rim of slightly in syrup and then roll in shredded coconut.
STORE HOURS MONDAY-SATURDAY 8 AM-10PM
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25275 S. MELISSA DRIVE • DETROIT LAKES • 218.846.WINE (9463) • 218.847.BEER (2337)
5
COUPON
(JUST MINUTES SOUTH OF DETROIT LAKES ON HIGHWAY 59)
$ 00
PG 2 | CHRISTMAS TRADITIONS 2017
Making Merry and Bright
$30 PURCHASE ANY OFF Regular priced items. Expires January 7, 2018
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Fine Dining, Exceptional Service, and a Comfortable Atmosphere for an Occasion to Remember.
Spanky’s offers a locally sourced, Minnesota inspired menu with distinctive dishes that are complemented by our classic wines and featured cocktails. We invite you in, and look forward to serving you.
Spanky’s Stone Hearth is the ideal place to host a special party, your rehearsal dinner, or a business meeting. The entire staff of Spanky’s Stone Hearth are committed to making your event spectacular
34785 Co. Hwy. 4 • Vergas, MN • On Beautiful Rose Lake FOR RESERVATIONS CALL 218-334-3555 • spankysstonehearth.com
001663423r1
CHRISTMAS TRADITIONS 2017 | PG 3
Index
APPETIZERS.......... 6 BREAD................. 7 BRUNCH............... 8 SALADS.............. 10 SOUPS & STEWS.... 13 WINNERS............ 16 VEGETABLES........ 17 MAIN DISHES....... 24 COOKIES & BARS... 28 DESSERTS........... 30
Greetings..
One of the best things about the holidays is the meals that are shared with those we love. From simple gatherings to holiday feasts, each meal has the makings of a cherished memory. Detroit Lakes Newspapers has been adding to those memories with Christmas Traditions magazine for 34 years. We hope to continue the tradition for many more.
P lease take the time to thank the advertisers in this publication. Their support makes the publication of Christmas Traditions possible. Also, a big thank you to those of you who contributed to the magazine this year and to those of you who read it and collect the magazine year after year.
Wishing peace, love, and pure joy this holiday season — Detroit Lakes Newspapers
DETROIT LAKES
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CHRISTMAS TRADITIONS 2017 | PG 5
APPETIZERS
Mediterranean Dip
SUBMITTED BY MARSHA PARKER | DETROIT LAKES 1 (8 oz) package cream cheese – soften 1 (7 oz) jar roasted red peppers, drained and chopped 4 oz Feta cheese crumbles
½ c chopped Kalamata olives ¼ c Balsamic Vinaigrette Dressing Parsley for garnish
Spread softened cream cheese on a plate. Mix together the other ingredients except for the parsley and spoon over the cream cheese. Garnish with chopped parsley. Serve with crackers or pita chips.
Snack Mix
SUBMITTED BY MARSHA PARKER | DETROIT LAKES 11 c Cheerios 10 c Crispix 1 (10 oz) bag Fritos 8 oz peanuts
8 oz pretzel sticks 8 oz sesame sticks – optional 7 oz Shoestring potatoes
Mix the above together. SAUCE: 1 lb butter – melted ADD: 3 Tbsp garlic powder 3 Tbsp onion powder 2 Tbsp Tabasco
2 Tbsp lemon juice 2 Tbsp Worcestershire sauce 2 tsp garlic salt
Pour over mixture and stir well. Bake in oven at 250 degrees for 1 hour. Stir every hour. Remove from oven. Cool completely. Freezes well.
Enchilada Meatballs SUBMITTED BY JEAN HARTL | DETROIT LAKES
2 c crumbled corn bread 1 (10 oz) can enchilada sauce, divided 1/2 tsp salt
1 ½ pound ground beef 1 (8 oz) can tomato sauce 1/2 c shredded Mexican cheese blend
In a large bowl, combine the corn bread, 1/2 cup enchilada sauce and salt. Crumble beef over mixture; mix well. Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 18-22 minutes or until meat is no longer pink; drain. Meanwhile, in a small saucepan, heat tomato sauce and remaining enchilada sauce. Drain meatballs; place in a serving dish. Top with sauce and sprinkle with cheese. Serve with toothpicks. YIELD: 48 servings
PG 6 | CHRISTMAS TRADITIONS 2017
Cream Cheese Log with Sweet and Spicy Cranberry Relish SUBMITTED BY JEANNE KREJCI | DETROIT LAKES
CRANBERRY RELISH: 1 jalapeno stemmed and seeded 12 oz fresh cranberries 1 c sugar CREAM CHEESE LOG: 16 oz cream cheese, softened 8 oz shredded Mexican cheese blend 1 tsp finely grated lime zest
2 scallions, finely chopped 1 tsp finely grated orange zest ¼ tsp Kosher salt ¼ tsp Kosher salt 2 Tbsp finely chopped fresh cilantro
Pulse jalapeno in a food processor until finely chopped. Add cranberries, pulse until finely chopped (but not ground). Transfer to a bowl and add sugar, scallions, orange zest and ¼ tsp sale. Cover and refrigerate for at least 2 hours or overnight. For the cream cheese log, beat the cream cheese, shredded cheese, lime zest, ¼ tsp salt with a wooden spoon or spatula. Mix in the cilantro. Spoon onto a large piece of plastic wrap and form into an even 1” diameter log. Refrigerate until firm, at least 2 hours or overnight. Right before serving, unwrap the log, drain the cranberry mixture. Carefully spoon a thick layer of it onto the cheese log, pressing all over to cover. Serve with crackers.
Pepperoni Pizza Dip
SUBMITTED BY MARLYS SANTWIRE | DETROIT LAKES 1 pkg cream cheese, softened 1 can (4-4-1/3) chopped ripe olives, drained 1 can mushroom stems and pieces, drained and chopped
⅓ c chopped onion 24 slices pepperoni, chopped 1 can pizza sauce 1 c shredded mozzarella cheese
Spread cream cheese in ungreased 9” microwave pie plate. Top with all other ingredients. Microwave uncovered 7-10 minutes or until heated through and cheese is melted. Serve with crackers.
Rhubarb Slush
SUBMITTED BY JEAN HARTL | DETROIT LAKES 3 c chopped rhubarb 1 c water 1/3 c sugar 1 c apple juice or vodka
1 (6 oz) can pink lemonade concentrate – thawed 1 liter lemon lime soda pop
In a saucepan, combine rhubarb, water and sugar. Bring to a boil and simmer for 5 minutes, then cool. Process the rhubarb mixture in a blender to puree. Pour into a bowl and add juice or vodka and lemonade concentrate. Cover and freeze overnight. To serve, scoop into glass and add soda pop. 12 servings.
Simple Scones
SUBMITTED BY DONNA SAUVAGEAU | DETROIT LAKES 2 c all-purpose flour 1/3 c sugar 1 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt
8 Tbsp unsalted butter, frozen 1/2 c raisins (or dried currants) 1/2 c sour cream 1 large egg
Adjust oven rack to lower-middle position and preheat oven to 400 degrees. In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins. In a small bowl, whisk sour cream and egg until smooth. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.) Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature. CRANBERRY-ORANGE SCONES: Follow the recipe for Simple Scones, adding a generous teaspoon of finely grated orange rind (zest) to the dry ingredients and substituting dried cranberries for the raisins. LEMON-BLUEBERRY SCONES: Follow the recipe for Simple Scones, adding a generous teaspoon of finely grated lemon rind (zest) to the dry ingredients and substituting dried blueberries for the raisins. CHERRY-ALMOND SCONES: Follow the recipe for Simple Scones, adding 1/2 tsp. almond extract to the sour cream mixture and substituting dried cherries for the raisins.
Commercial & Residential
Carpet and Upholstery Cleaning
001661220r1
DRYER VENTS AIR DUCTS FIRE/WATER RESTORATION AREA RUG & UPHOLSTERY CLEANING
Brian Andring, DETROIT LAKES, MN
218-847-8982
BREADS & ROLLS 1 Hour Cinnamon Rolls SUBMITTED BY DONNA SAUVAGEAU | DETROIT LAKES
DOUGH: Mix and let sit for 15 minutes: 3 1/2 c warm water (1 ¾) 3/4 c sugar (1/3 +) 1/2 c oil (1/4) 6 Tbsp yeast (4 1/2 Saf-Instant) (3T) 2
Then add: 1 Tbsp salt (1/2T) 3 eggs (2) 10 1/2 c flour (5 ¼)
Mix together for 10 minutes, then sit for 10 minutes. Oil cupboard (don't use flour), dump out dough. Divide in half. Press one half out into rectangle. Spread with ¼ c. melted butter and then with cinnamon-sugar mixture. Roll up tight, but not too tight. Divide into 12 rolls and place on greased cookie sheet. Repeat with other half of dough. Let rise. Bake for 12-15 minutes at 400. CINNAMON-SUGAR: 1 c sugar
1 Tbsp cinnamon
FROSTING: 1 cube butter 2 dashes salt 2 tsp vanilla
6 c powdered sugar milk
ANGLO AMERICAN
Your Locally Owned Propane & Fuel Oil Dealer Serving the lakes area for over 30 years! Call today for details and specials for the upcoming season. 1137 Jackson Ave. • Detroit Lakes 218-847-3333 1-800-244-1315
001663760r1
CHRISTMAS TRADITIONS 2017 | PG 7
BRUNCH Sweet Potato Crust Quiche
Corned Beef Brunch Pie
SUBMITTED BY JEAN HARTL | DETROIT LAKES
1 large sweet potato Olive oil, to drizzle Salt, to taste Pepper, to taste 4 large eggs ½ tsp salt
¼ tsp pepper 1½ c milk 1 clove garlic, minced 4 oz sun-dried tomatoes 3 oz baby spinach, chopped 4 oz goat cheese
Preheat oven to 375˚F Microwave sweet potato on high for 1 minute. Let cool. Using a chef’s knife, cut off the ends of the sweet potato. With a vegetable peeler, peel the sweet potato. Using a chef’s knife, thinly slice the sweet potato into ⅛ inch thick slices. Toss with olive oil, and season with salt and pepper. In a 9-inch circular baking dish, arrange the sweet potato slices around the bottom and sides of the baking dish allowing them to slightly overlap. Bake for 20-25 minutes, or until potato is softened. In a medium bowl, beat the eggs, salt, and pepper. Add milk, garlic, and sun-dried tomatoes, and beat again. Add the spinach to the bottom of the baking dish. Pour the egg mixture into the baking dish. Add dabs of the goat cheese to the dish. Bake for 30 minutes, or until the center of the dish is fully set and no longer jiggles. Cool for 10 minutes before slicing. Servings: 8-10
SUBMITTED BY CANDACE OLSON | DETROIT LAKES
2 cans corn beef hash 3 eggs 1/2 c chopped onion 1 c grated cheddar cheese 1 (15 oz.) can mixed vegetables or your favorite
Press hash in large pie pan, bake 10 min. saute onion, and add veg.,cheese, and put in pie pan. Mix eggs, milk,flour, and spices. Then pour this into pie pan, and bake at 350°, 30-40 min. till set. Fast and hearty!
Pancakes
SUBMITTED BY MARY LESKO | RICHWOOD 1 tsp salt 2 c flour 8 tsp baking powder (or 2 tsp baking soda & 4 tsp cream of tartar) ⅓ c Mazola oil
¼ c sugar 2 eggs 2 c milk 1 tsp vanilla
Mix flour, baking powder, salt and sugar. Beat eggs, add milk and oil. Add dry ingredients. Fry on oiled pan
ANGEL PIN SUBMITTED BY JULIE YLINIEMI | FRAZEE 1.) Glue head to shell. Can use wooden balls or buttons. 2.) Glue halo to head. Clear beads or garland work best. 3.) Glue wings to back. Lace or sparkly twist. 4.) Add bow. 5.) Glue pin clasp to back, or string for an ornament. 6.) Can paint glitter on shell. Very easy to make. Young children had a great time making and using for a gift for their mother's. Have used for Mother's Day gifts at Sunday School for our Angels on Earth.
PG 8 | CHRISTMAS TRADITIONS 2017
1/2 c milk 1 Tbsp flour 1/2 tsp dry mustard, salt and pepper, garlic powder
y r r Me s a m t s i r Ch
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CHRISTMAS TRADITIONS 2017 | PG 9
SALADS Cranberry Eggnog Salad SUBMITTED BY CINDY WEEKLEY | DETROIT LAKES
2-½ c boiling water 2 pkg (3 oz each) cranberry gelatin 1 (14 oz) can whole berry cranberry sauce 1 (20 oz) can crushed pineapple,
undrained 2 envelopes unflavored gelatin 1-½ c eggnog 2 Tbsp lime juice
In large bowl, add boiling water to cranberry gelatin, stir 2 minutes to dissolve, refrigerate for 40-50 minutes or until slightly thickened. In a small bowl, stir cranberry sauce to break up. Fold into gelatin mixture, pour into an 8-cup ring mold coated with cooking spray. Refrigerate 15-20 minutes longer or until set, but not firm. Drain pineapple, reserving juice in a small sauce pan. Sprinkle unflavored gelatin over pineapple juice, let stand one minute. Heat and stir over low heat until gelatin is completely dissolved. Stir in eggnog and lime juice. Refrigerate 12-15 minutes or until slightly thickened. Fold pineapple into eggnog mixture. Carefully put over gelatin in mold. Refrigerate until firm. Unmold onto a platter. Approx. 12 servings
Avocado Chicken Salad Recipe SUBMITTED BY JEAN HARTL | DETROIT LAKES
2 large chicken breasts, * shredded or chopped 3 medium or 2 large avocados 1 c corn 6 oz bacon, cooked and chopped (may use Canadian bacon) LEMON DRESSING: 3 Tbsp fresh lemon juice 3 Tbsp extra virgin olive oil
¼ c chives or green onion, chopped 2 Tbsp chopped dill 2 hardboiled eggs, cut in halves or quarters, optional
1st
1 tsp salt, or to taste ⅛ tsp black pepper
Dice or shred the 2 large cooked chicken breasts and place into a large mixing bowl. Peel and pit 2 large avocados, slice into bite-sized pieces and add to the mixing bowl. Add 1 cup of cooked corn, toss in ¼ cup chopped green onion, chopped bacon, and 2 Tbsp fresh dill. Add dressing ingredients to a small bowl and stir to combine. Drizzle over your salad and toss to combine. Serve with slices of hardboiled egg if desired. *You can use rotisserie chicken, cook your own chicken breast seasoned with salt and pepper or use well-drained canned chicken.
Spaghetti Salad
SUBMITTED BY JEAN HARTL | RICHWOOD 1 lb thin spaghetti, broken into 1 inch pieces 1 pt cherry tomatoes, chopped in half 2 medium zucchini, diced 1 large cucumber, diced
1 medium green bell pepper, diced 1 red bell pepper, diced 1 large red onion, diced 2 (2-1/4 ounces each) cans sliced ripe olives, drained
DRESSING: 1 bottle (16 ounces) Italian salad dressing ¼ c grated Parmesan cheese 1 Tbsp sesame seeds
1 tsp paprika ½ tsp celery seed ¼ tsp garlic powder
Cook the pasta per package directions. Drain and rinse in cold water. Add cherry tomatoes, zucchini, cucumber, green and red bell pepper, red onion and olives in a large bowl. To make the dressing: Whisk together Italian salad dressing, parmesan cheese, sesame seeds, paprika, celery seed, and garlic powder. Pour over salad and toss until coated. Cover and refrigerate for 3 hours or overnight. Serves: 10-12
Frito Corn Salad SUBMITTED BY JEAN HARTL | RICHWOOD
2 (15 oz) cans whole kernel corn, drained 2 c grated cheddar cheese 1 c mayonnaise 1 c green, orange, yellow or red pepper, chopped
1⁄2 c red onion, chopped (optional) 1 (10½ oz) bag coarsely crushed regular Fritos corn chips or Fritos chili cheese corn chips Fritos Scoops for serving?
Mix first 5 ingredients and chill. Stir in corn chips just before serving. You may not want to add all the corn chips. Add a little at a time. You don’t have to add all the crushed Fritos. Just add until desired consistency.
Pina Colada Fluff SUBMITTED BY DORIS MYERS | FRAZEE
13.4 oz vanilla instant pudding mix MIX WITH: 1 (20 oz) can crushed pineapple (do not drain) 1 (8 oz) container of Cool Whip (thawed)
2 c miniature marshmallows 1 c shredded sweetened coconut ½ c chopped nuts (your choice) “I used pecans”
1 tsp rum extract Mix all ingredients together and chill (very good recipe).
PG 10 | CHRISTMAS TRADITIONS 2017
May peace, happiness and prosperity be yours this season, and throughout the new year.
from all of us at (218) 847-1383 • (800) 821-6879
LIKE US ON
1325 Hwy. 10 West, Detroit Lakes • www.anbmn.com Lobby & Drive Thru Open 8am - 5pm Monday-Friday 001663424r1
CHRISTMAS TRADITIONS 2017 | PG 11
Fruit Salad Delight SUBMITTED BY ARDIS TOLLEFSON | FRAZEE
1 (15 oz) can fruit cocktail (drained) 1 (8 oz) can crushed pineapple (drained) 1 (21 oz) can cherry pie filling 2 bananas (sliced)
Summer Vegetable and Tomato Salad
Mix all together (excluding bananas) and refrigerate 4 hours, stir in sliced bananas just before serving.
3-Bean Salad
SUBMITTED BY ANDREA SMILONICH | FRAZEE
SUBMITTED BY MARSHA PARKER | FRAZEE 1/3 c cider vinegar 2 tsp honey 1 clove garlic, minced 1 c sliced cherry tomatoes or diced tomatoes ½ cucumber, seeded, halved, and sliced ¼ sweet onion sliced very thin
1 (14 oz) can sweetened condensed milk 1 (8 oz) sour cream 1 (8 oz) cool whip
Corn, kernels from one ear of corn or ½ cup frozen corn, thawed ½ c summer squash or zucchini: halved and sliced or ½ cup green beans cut into 1 inch pieces 1 Tbsp fresh dill, chopped Salt and pepper to taste
In a bowl mix together the vinegar, honey, garlic and salt and pepper. Add the vegetables. Stir to combine. Make at least 1 hour early to allow time for the vegetables to absorb the dressing. Garnish with the dill. Makes about 4 cups of salad
1 can cut green beans 1 can yellow wax beans 1 can dark red kidney beans
1 c chopped celery ½ c chopped onion ½ c chopped green pepper
DRESSING: 1 c sugar ⅔ c white vinegar ⅓ c oil
1 tsp salt ½ tsp pepper
Drain and rinse beans, put in a bowl, add chopped celery, onion, green pepper. Mix dressing ingredients together until sugar is dissolved. Pour over vegetables and refrigerate at least 4 hours or overnight.
PINE CONE TREE SUBMITTED BY BONNIE NEUMANN | NAYTAHWAUSH
What you will need... • Small styrofoam cone shape. • Variety of pinecones. • Container of mini ornaments. • Hot glue gun with glue sticks. Work from the bottom up, gluing cones as you go. Some I cut end off to fit better. When styrofoam is covered, fit ornaments and I added a few silver sprigs, cut from a bouquet.
BEREAN BAPTIST CHURCH
24995 CTY HWY 6 • Detroit Lakes www.bereanbaptistdl.org 847-8914 Sunday Worship Service 11 am & 6 pm Wed. 7 pm Bible Study and King’s Kids 001664079r1
PG 12 | CHRISTMAS TRADITIONS 2017
• Residential Propane Call 218-847-3777 • Commercial Propane BeaudryOil.com • Forklift Cylinders 18672 US HWY 59, Detroit Lakes, MN 001660807r1
Family Owned and Operated Since 1981
inners W are..
And the 1st
AVOCADO CHICKEN SALAD RECIPE winners Submitted by JEAN HARTL of Detroit Lakes
RECIPE FOUND ON PAGE 10
2nd
RHUBARB TORTE
Submitted by DONNA SAUVAGEAU of Detroit Lakes RECIPE FOUND ON PAGE 22
3rd
SCALLOPED PORTOBELLO Submitted by CINDY WEEKLEY of Detroit Lakes RECIPE FOUND ON PAGE 16
s n o i t a l u t Congra
Thank you to all who took the time to submit your favorite recipes. Happy Holidays to all of you from all of us at Detroit Lakes Newspaper!
SOUPS & STEWS Cream of Potato Soup SUBMITTED BY JEAN HARTL | DETROIT LAKES
3-1/2 c peeled and diced potatoes 1/3 c diced celery 1/3 c finely chopped onion 3/4 c diced cooked ham (optional) 3-1/4 c water 2 Tbsp chicken bouillon granules
1/2 tsp salt, or to taste 1 tsp ground white or black pepper, or to taste 5 Tbsp butter 5 Tbsp all-purpose flour 2 c milk
Combine the potatoes, celery, onion, (ham) and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
Nora’s Uptown Clam Chowder
1 (8 oz) bottle clam juice 1 (15.25 oz) can whole kernel corn, drained 1 (15.25 oz) can sliced cooked potatoes
Substitute all of the clam juice from bottle and can, for part of the water needed for the soup mix. Continue to add water to equal 8 cups. Bring to a rolling boil and whisk in soup mix. Bring back up to a boil. Add corn, potatoes, and clams. Reduce heat and let simmer for 20 minutes stirring occasionally. Salt and pepper to taste.
Kristine M. Riewer, DDS Donald L. Steinmetz, DDS Ryan R. Manke, DDS
701 Hwy 10 E Detroit Lakes, MN (218) 847-9214
¼ c (½ stick) butter or margarine ¼ c all purpose flour 1 (12 oz) can Carnation Evaporated Milk 1 (16 oz) pkg frozen mixed vegetables, prepared according to pkg. directions
2 (about 8 oz total) boneless, skinless chicken breasts halves, cooked and cubed 1 (14.5 oz) can chicken broth ¼ tsp onion salt
Melt butter in medium saucepan over medium heat. Stir in flour. Gradually stir in milk. Cook, stirring constantly, until mixture comes to a boil. Add vegetables, chicken, chicken broth and onion salt. Heat through.
Pumpkin Soup
6 c chicken stock 1-1/2 tsp. salt 4 c pumpkin puree 1 tsp parsley 1 c chopped onion
1/2 tsp thyme 1 clove garlic, minced 1/2 c heavy whipping cream (or just use milk) 5 whole black peppercorns
Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered. Puree the soup using a stick blender. If you don't have a stick blender you can use a food processor or regular blender...if you do...make sure you allow the soup to cool first. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with parsley.
Seth Hanson
MASTER PLUMBER
218-329-9976 PM066220
sh.legacyplumbing@gmail.com
"New Patients Welcome" 001360889r1
PG 14 | CHRISTMAS TRADITIONS 2017
SUBMITTED BY MARY LESKO | RICHWOOD
SUBMITTED BY LUANNA LAKE | DETROIT LAKES
SUBMITTED BY DAWN BLANCHARD | DETROIT LAKES 1 (11.75 oz) creamy potato soup mix 1 (6.5 oz) can chopped clams, drained and juice saved 1 (6.5 oz) can chopped clams, drained and juice discarded
Cream of Chicken & VegetableSoup
001311066r1
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CHRISTMAS TRADITIONS 2017 | PG 15
VEGGIES & SIDES Scalloped Portobello
SUBMITTED BY CINDY WEEKLEY | DETROIT LAKES 1 lg head Cauliflower (broken into florets - about 7 cups) 1 lb sliced baby portobello mushrooms 3/4 c water 6 Tbsp butter (divided) 4 shallots, finely chopped
Ranch Mushrooms
3rd
1/4 c flour 1/2 tsp salt 1/4 tsp paprika 1-1/4 c half and half 3/4 c shredded white cheddar cheese 1/4 c Panko (Japanese) bread crumbs
Place 1” of water and cauliflower florets in a 6 quart Stockpot and bring to a boil. Cook covered 7-10 minutes or until tender, drain. In a large sauce pan, combine mushrooms and water, bring to a boil, reduce heat, cover and simmer 10 minutes. Drain, reserving ⅓ cup cooking liquid. In same sauce pan, heat 3 Tbsp butter over medium heat until hot, add shallots and drained mushrooms, cook and stir until shallots are tender and lightly browned. Stir in flour, salt and paprika until blended, gradually stir in cream and the reserved mushroom liquid. Bring to a boil, stirring constantly, cook and stir 2-3 minutes or until thickened. Place cauliflower in a greased 11x7 baking dish. Cover with mushroom sauce, sprinkle with cheese, then bread crumbs, dot with remaining butter. Bake at 350° uncovered 35-40 minutes or until bubbly and golden brown.
SUBMITTED BY LUANNA LAKE | DETROIT LAKES
1 lb whole button mushrooms 1 stick of butter
Clean mushrooms thoroughly, place in crockpot. Melt butter and whisk in ranch dressing mix. Put the lid on, cook on low for 3-4 hours. If you double the recipe - use 1-1/2 stick of butter and two packages of ranch dressing mix to 2 lbs. mushrooms. Yum!
Easy Cheesy Microwave Potatoes SUBMITTED BY LUANNA LAKE | DETROIT LAKES
4 potatoes, diced 1 c chicken broth
1 c cheddar cheese, or more if desired Salt and pepper to taste
Dice potatoes in 2 quart buttered casserole, pour broth over, sprinkle with cheese, salt and pepper. Microwave for about 20 minutes or until potatoes are tender.
Fried Cabbage and Bacon
TJ’S TILE, LLC SaleS and CuStom InStallatIon of CeramIC tIle, PorCelaIn tIle and natural StoneS
SUBMITTED BY LUANNA LAKE | DETROIT LAKES 1 tsp ground pepper 1/2 tsp onion powder 1/2 tsp garlic powder 1/8 tsp paprika
Tim Schons 001363712r1
6 slices bacon, chopped 1 large onion, diced 2 cloves minced garlic 1 large head cabbage, sliced 1 Tbsp salt, to taste
1 pkg Hidden Valley Ranch mix
Cook bacon in large stockpot over medium-high heat until crispy. Add the onion and garlic; cook and stir until the onion caramelizes. Stir in the cabbage and continue to cook and stir for about 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat, cover, and simmer, stirring occasionally, for about 30 minutes. Serve.
(218) 847-4722 • (218) 849-5560 14833 EAST FOX LAKE RD. DETROIT LAKES, MN 56501
Hometown Crafts & Fabric
Detroit Lakes and Wadena
TWO LOCATIONS to better serve you.
Licensed - Bonded - Insured Residential | Commercial | Industrial Agricultural | Remodels
Nick Schindler Owner
Lic.# EA667589
Phone 218-849-4176 E-mail oneelectricllc13@gmail.com 001444875r2
PG 16 | CHRISTMAS TRADITIONS 2017
• Kid’s Crafts • Great Gift Ideas • Home Decor • Art Supplies • Scrapbooking Materials • Frames • Fabric
824 Washington Avenue• Detroit Lakes • 218-844-5840 HOURS: M-F 9am-8pm; Sat. 9:30am-5:30pm; Sun. 12 noon-5pm
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ONE Electric LLC The only ONE you’ll ever need!
MAIN DISHES
Baked Spinach Casserole
Apricot Rosemary Pork Medallions
SUBMITTED BY CANDACE OLSON | DETROIT L AKES
1/2 stick melted butter 1 med finely chopped onion 3 Tbsp flour 30 oz frozen spinach, thawed and drained
SUBMITTED BY CINDY WEEKLEY | DETROIT LAKES 2 pork tenderloins (1 lb each) 1/2 c seasoned breadcrumbs 2-3 Tbsp olive oil 1/4 c apricot preserves
1/4 c white wine or chicken broth 2 tsp salt 1/8 tsp pepper
Cut each tenderloin crosswise into eight 1” slices. Place breadcrumbs in a shallow bowl. Dip pork slices in crumbs patting to help coating adhere. In a large nonstick skillet, heat olive oil over medium heat. Add the pork in batches, cook 3-5 minutes on each side or until a thermometer reads 145°. In a small saucepan, mix preserves, wine, rosemary, salt and pepper. Cook and stir over medium low heat 3-5 minutes or until preserves are melted. Serve with pork. Optional: Cooked rice is a great side dish to go along with the pork
In large bowl mix butter and onion, stir in flour. Add remaining ingredients. Mix good and bake in 7X11 dish in 400° oven till set about 40 minutes.
Lutefisk Casserole
SUBMITTED BY CANDACE OLSON | DETROIT L AKES 3 c cooked boned lutefisk 3 eggs beaten 3 c whole milk
Slow Cooker Beef and Au Gratin Potatoes
2 c cooked white rice 1 Tbsp sugar 1 tsp salt
Mix all together, and bake in greased casserole. Dot top with butter. 300°, about 1-1/2 hrs.
Gumbo Sloppy Joes
SUBMITTED BY JEAN HARTL | DETROIT L AKES
1/2 tsp garlic powder 1 tsp parsley 1 tsp salt 1/4 tsp pepper 3 c shredded sharp cheese 1/2 c chicken or beef broth
SUBMITTED BY CANDACE OLSON | DETROIT L AKES
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Brown the ground beef on the stove top. Add a touch of salt and pepper to season. In a small bowl combine the paprika, garlic powder, parsley, salt and pepper. Add half of the potatoes in the slow cooker. Sprinkle over half of the onions, half of the seasonings, half of the meat, and half of the cheese. Repeat the layers again. Drizzle over the broth evenly over the layers. Cover and cook on high for 4 hours. Do not open the lid during the cooking time or the potatoes will not get soft.
2-1/2 lb ground beef 1 c diced onion 1/2 c ketchup 1/2 c reg. BBQ sauce
1/4 c yellow mustard 1 can chicken gumbo soup Instant potatoes to thicken mixture
Brown ground beef and onion and drain. Add remaining ingredients except potato Simmer 15 minutes. Sprinkle instant potatoes on top of mixture to cover, and stir in. This helps make the Joe not so sloppy! Fills about 15 buns.
Residential Remodel Service
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1 lb. ground beef (plus a touch of salt and pepper to season) 3 lbs. peeled potatoes, sliced 1/4 inch thick (about 7 cups total after being sliced) 1 c thinly sliced white onion 1 tsp paprika
3 beaten eggs 2 c cottage cheese 2 c shredded colby jack cheese
218-820-1809 Licensed Bonded Insured
CHRISTMAS TRADITIONS 2017 | PG 17
Pork Tenderloin
Skillet Chicken With Olives
SUBMITTED BY DORIS MYERS | FRAZEE
SUBMITTED BY CINDY WEEKLEY | DETROIT LAKES
4 boneless skinless chicken thighs (about 1 lb) 1 tsp dried rosemary (crushed) 1/2 tsp pepper 1/4 tsp salt
3 lbs Pork tenderloin (cut in 4 pieces) 1 lb bacon 3/4 c soy sauce 1 Tbsp minced onions 1/2 tsp garlic powder
1 Tbsp olive oil 1/2 c stuffed pimiento olives (coarsely chopped) 1 Tbsp capers (drained) 1/4 c white wine
Sprinkle chicken with rosemary, pepper and salt. In large skillet heat oil over medium high heat. Brown chicken on both sides. Add olives, wine, and capers. Reduce heat, simmer covered 3-5 minutes or until a thermometer inserted in chicken reads 170°
Corn, Hash Brown & Zucchini Casserole SUBMITTED BY JEAN HARTL | DETROIT L AKES
1 (8 oz) pkg shredded sharp cheddar cheese, divided 8 slices cooked bacon, crumbled, divided or Canadian bacon 1 (30 oz) pkg shredded hash brown potatoes, thawed
1 c classic ranch dressing 4 c fresh corn kernels (or fresh frozen) 2 zucchinis, shredded 1 (8 oz) container sour cream 4 green onions, chopped 1 tsp coarse ground black pepper
Heat oven to 375ºF. Reserve 1/2 cup cheese and 1/4 cup bacon for later use. Combine remaining cheese and bacon with remaining ingredients. Spoon into 13x9-inch baking dish sprayed with cooking spray; top with reserved cheese and bacon. Bake 40 to 45 min. or until heated through. Let stand 10 min. before serving
Chicken Sausage Wild Rice Casserole
SUBMITTED BY MARSHA PARKER | DETROIT L AKES 1-1/2 lb cooked, diced chicken 1 lb Jimmy Dean sausage - browned 1 pkg Uncle Ben’s Original Long Grain and Wild Rice – Cook as directed but for only half the time 1 pkg fresh mushrooms – slice
1 c chicken broth 1/2 c quinoa, rinsed 1 onion, diced 10 oz ground beef 1 Tbsp Taco seasoning
12 oz crushed tomatoes 1 red bell pepper 1 yellow bell pepper 1/2 c Monterey Jack cheese
Preheat oven to 400° Bring chicken broth to a boil in a small saucepan with a pinch of salt. Add Quinoa, cover, lower heat to simmer. Cook until tender, 15-20 min. In a large non-stick skillet, heat a drizzle of olive oil over med-high heat. Add onions, cook until soft, 4-5 min. Season with salt & pepper. Add ground beef, cook until browned. Stir in taco seasoning, adjust seasonings to your preference. While the beef cooks, halve the peppers lengthwise, remove ribs & seeds, rub and season with olive oil, salt & pepper. Place on baking sheet, cut side down. Roast 5-7 min, or until they begin to soften. Remove from oven, arrange cut side up on the baking sheet.
Cover 1 cup wild rice with water and soak overnight, then drain Add: 2 lbs browned hamburger 1/2 diced onion sauted in butter
ASK ABOUT OUR “NO QUESTIONS ASKED”
In a greased 9 x 13 pan, mix the box ofGUARANTEE rice, cans of celery and mushroom soup and the two cans of water. Arrange the raw chicken on top of the rice mixture Cover and seal with foil. Bake at 350 degrees for 2 1/2 hours and “Don’t Peek!”
2 c celery sauted in butter 1 can drained mushrooms 1 can chicken and rice soup 1 can cream of celery soup 1/2 can water
Put on high 5 hours or low all day. Don’t stir.
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Call today for your
PG 18 | CHRISTMAS TRADITIONS 2017
SUBMITTED BY DONNA SAUVAGEAU | DETROIT L AKES
SUBMITTED BY MARLYS SANTWIRE | DETROIT L AKES
1 can cream of celery soup 2 soup cans of water 6 Chicken breasts or tenders
Serving Detroit ASK ABOUT OURLakes, “NO QUESTIONS Fergus Falls,ASKED” Perham, GARANTEE Wadena, Park Rapids, Mahnomen, Glyndon and all points in between!
Southwestern Stuffed Peppers
Crock Pot Wild Rice Casserole
SUBMITTED BY JEAN HARTL | DETROIT L AKES
in-home consultation 218-844-7052
Bake at 300° oven for 2-3 hours. If bacon burns, place foil over the top. After about 1-½ hours of baking, remove from oven, cut meat into small pieces and allow the meat to soak up the excess juice in pan.
Stuff bell peppers with the beef mix (there is supposed to be extra), sprinkle with cheese. Return to oven and continue roasting until soft, about 10 min. Divide the remaining beef mixture between 2 plates, then place roasted stuffed peppers on top. Serves 2
No Peek Chicken
Free
Wrap tenderloin pieces in bacon. Place in 8-½ x 11 pan. Poke holes in the meat with a fork- combine rest of ingredients in a small bowl. Stir well, pour over meat and marinate. Refrigerate uncovered 2-3 hours or overnight.
While the peppers roast, stir the undrained tomatoes into the beef mixture, simmer about 5 min until the tomatoes reduce slightly. Add quinoa when it is done cooking. Season mixture to taste.
3/4 c celery – diced 3/4 c onion – diced 1 Tbsp Worcestershire sauce 1 Tbsp soy sauce 1 can cream of chicken soup 1 can cream of celery soup
Sautee the mushrooms, celery and onion. Mix together all the ingredients into a large casserole dish. Bake covered for 1 hour at 375 degrees. Stir every 20 minutes.
1 box Uncle Ben’s Long Grain Wild Rice (Original recipe) 1 can cream of mushroom soup
1 Tbsp wine vinegar or white vinegar 1/4 tsp salt (optional) 1 dash pepper 3/4 c brown sugar
Concrete Stonework Fireplaces Brickwork Insulated Concrete Walls Excavating Custom Laser Screeded Concrete
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RECYCLED TIN CAN ANGEL SUBMITTED BY JULIE YLINIEMI | FRAZEE 1.) Spray paint can size desired white. 2.) Paint on face. 3.) Glue lace around can for skirt. 4.) Drill holes in can for handle. 5.) Using wire, attached to can of desired length. 6.) Make wings. Can use wider lace, ribbon with wire works wonderfully or twisted ribbon. 7.) Add hair. 8.) Add halo made out of garland. 9.) Add bow. 10.) Fill can with small gift or treats.
Teriyaki Turkey Breast
Casserole Supper
SUBMITTED BY MARLYS SANTWIRE | DETROIT L AKES
1 Tbsp ground mustard 1 tsp garlic powder 8 lb bone-in turkey breast
Combine first 7 ingredients, mix well. Pour 1 cup marinade in large resealable plastic bag, add turkey breast, seal bag and turn to coat, refrigerate overnight. Drain and discard marinade. Place turkey breast on rack in shallow roasting pan. Bake uncover at 350° for 2-2 ½ hours.
Best Ever BBQ Ribs
4 lg potatoes, sliced 1 can cream of mushroom soup 1 c sour cream 1-1/4 c milk 1 tsp salt 1/4 tsp pepper 1 c grated cheddar cheese
Brown onions in oil, add meat and water, simmer 50 minutes. Put in 9x13 baking dish, place sliced potatoes on top of meat. Mix soup, sour cream, milk, salt and pepper. Pour over dish. Sprinkle cheese and wheaties on top. Bake uncovered 1 ½ - 2 hours.
Low Fat Alfredo Sauce
SUBMITTED BY ANDREA SMILONICH | DETROIT L AKES
Pork loin back ribs to feed 2-4 people Tony Chachere’s Original Creole Seasoning Weber brand Smokey Mesquite Seasoning
3/4 to 1 c water Slow cooker liner for crock pot Sweet Baby Ray’s Barbecue Sauce
Cut ribs to each serving (has about 3 bones in it). Season each piece lightly with Creole seasoning on both sides, then season each side with Mesquite seasoning (amount determines how spicy you like it). Place ribs in lined crock pot, add water. Cook on low for 5-7 hours. Rotate ribs in pot during day if you like. Heat gas grill on high, then turn to medium. Using Heavy Duty Aluminum Foil, make a double layer “pan” to cover entire gas gill. Spray with cooking spray and place ribs on foil. Baste with BBQ sauce, turn and baste other side. Can turn ribs again and baste with more BBQ sauce. Grill time is about 15 minutes
Call for a free quote!
(218) 483-3526
1018 Hobart St • PO Box 579
SUBMITTED BY MARLYS SANTWIRE | DETROIT LAKES
1 Tbsp margarine 1 Tbsp flour 1/2 c fat free half & half
2 Tbsp pharm cheese 1 Tbsp parsley 1 tsp minced garlic
Heat on low until will mixed and heated through.
Merry Christmas
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Hawley
1/2 c wheaties 2 onions, sliced 2 Tbsp oil 2 lb beef chucks (can use low fat roast or hamburger) 1 c water
from
West River Dental Family and Cosmetic
Lake Park
(218) 238-5696 710 S. Ten Dr. • PO Box 256
001605545r1
001515221r1
1 c packed brown sugar 3/4 c soy sauce 1/2 c sherry or apple juice 1/4 c olive oil 1 Tbsp ground ginger
SUBMITTED BY MARLYS SANTWIRE | DETROIT L AKES
John R. Jordan D.D.S. • Mark Runyan D.D.S. 1106 W. River Road Detroit Lakes
877-508-1900 Toll Free
218-846-1900 www.westriverdental.com
CHRISTMAS TRADITIONS 2017 | PG 19
COOKIES, BARS & DESSERTS Pumpkin Spice Thumbprint Cookies
SUBMITTED BY CINDY WEEKLEY | DETROIT LAKES COOKIE DOUGH: 2 sticks butter (room temperature) 1/4 c sugar 3/4 c brown sugar 2 eggs 2 tsp vanilla 1/2 c canned pumpkin 3-3/4 c flour 1/2 tsp baking soda
1/2 tsp baking powder 3/4 tsp salt 1-1/2 tsp cinnamon 1/2 tsp Allspice 1/4 tsp cloves 1/2 tsp nutmeg 1/2 tsp ground ginger
FILLING: 4 oz cream cheese (room temperature) 2 tbsp butter (room temperature) 2 oz white chocolate (melted)
1 tsp vanilla 1 c powdered sugar
Dough: Use electric mixer, cream together butter, sugar, brown sugar, add eggs, vanilla, pumpkin until blended. In separate bowl combine flour, baking soda, baking powder, salt, cinnamon, Allspice, cloves, nutmeg and ginger, add the dry mix into the wet mix until dough comes together. Take a heaping Tbsp of dough, roll into a small ball and place on baking sheet. Repeat with remaining dough 1” apart. Bake 350° for about 20 minutes. Remove from oven and while still warm, using the back of a teaspoon create a round indentation in the middle of the cookie to hold the filling. Let stand until cookies are cool. Filling: Use electric mixer, cream together cream cheese and butter until smooth, on low, add melted chocolate, vanilla and powdered sugar until smooth. Fill the middle of the cookies with about ½ to 1 tsp of filling. Sprinkle each cookie with a pinch of cinnamon
Oatmeal Raisin Cookies SUBMITTED BY MARY LESKO | RICHWOOD
2 c all purpose flour 1-1/4 c rolled oats 1 tsp baking soda 1 tsp ground cinnamon 1/4 tsp salt 1/2 lb butter, softened
1 c sugar 1 c brown sugar 2 lg eggs 1 tsp vanilla 1-1/2 c raisins
Preheat oven to 350°. Prepare baking sheets by lining them with parchment paper or spraying with vegetable shortening. In large bowl, combine flour, oats, baking soda, cinnamon and salt. Set aside. Using a beater attachment and a stand mixer, beat butter on medium speed until creamy. Add sugars and beat until fluffy. Scrape bowl. Add eggs one at a time, add vanilla and beat again. Scrape. Turn mixer to low speed and add the flour and oats mixture a few cups at a time, add raisins and give it one final mix. Scrape the bowl good to make sure everything is blended well. Using a cooking scoop or tablespoon, measure out cookie dough and place on prepared sheets leaving some room between them to spread. Bake 10-12 minutes or until slightly firm around the edges. Cookies will continue to bake even after you take them out of oven. Remove to cooling racks and cool completely before storing them in airtight containers. Makes 25-30 warm, chewy Oatmeal Raisin Cookies!
PG 20 | CHRISTMAS TRADITIONS 2017
Christmas Log Cookies
SUBMITTED BY DOROTHY DAVIS-BUCK | DETROIT L AKES 1 c butter (unsalted) 3/4 c sugar 1 egg 3 c flour
1 tsp nutmeg 2 tsp vanilla 2 tsp rum extract
Cream butter, sugar, egg. Blend in rest of ingredients. Form into log shape cookies. Bake at 350° for 12-15 minutes. Frost with red and green frosting.
Date Snow Balls
SUBMITTED BY CANDACE OLSON | DETROIT L AKES 1lb pitted dates 1 c sugar 1/2 c butter 2 eggs beaten 2 Tbsp milk
4 c rice krispies 1/2 c finely chopped nuts 1 tsp vanilla 2 c shredded coconut
Cook dates,sugar,butter, eggs,until soft and thick. Add remaining ingredients except coconut. Form into balls and roll in coconut. Chill. Festive for cookie trays.
Coconut Macaroons SUBMITTED BY O FERDEN | MCINTOSH
2/3 c flour 1 (14 oz) bag coconut 1/4 tsp salt
1 (14 oz) can sweet condensed milk 2 tsp vanilla
Stir first three ingredients in large bowl. Stir last 2 ingredient, mix well. Line baking sheet with parchment paper or foil. Drop dough in small scoops, spacing 1” apart, flatten slightly. Preheat oven to 350°. Watch closely, when edges begin to brown, time to take out of the oven. Let set for a few minutes before taking off pan. Store in airtight container.
Fantasy Fudge
SUBMITTED BY ANDREA SMILONICH | DETROIT L AKES 3 c sugar 3/4 c margarine or butter 2/3 c evaporated milk 12 oz pkg chocolate chips
1 (7 oz) jar marshmallow creme 1 c chopped nuts 1 tsp vanilla
Combine sugar, margarine and milk in 2-½ quart saucepan. Bring to full rolling boil. Boil, stirring constantly for 5 minutes over medium heat. Remove from heat, add chocolate chips and stir until melted. Add marshmallow creme, nuts, vanilla. Beat until well blended. Pour into greased 9”x13” pan. Cut into squares.
Banana Bread
SUBMITTED BY MARY LESKO | RICHWOOD CREAM TOGETHER: 3/4 c shorting 1-1/2 c sugar 2 eggs Add: 1 tsp vanilla 3/4 c sour or buttermilk
SIFT TOGETHER: 1 tsp baking soda 1 tsp baking powder 2-3/4 c flour 1 tsp salt Mix all together, then add: 1-3/4 - 2 c mashed bananas 1/2 c broken nuts
Bake at 350° in greased and floured 2 loaf pans about 45 minutes or until done.
Mama Bears Bon Bons SUBMITTED BY DORENE KOSTRZEWSKI | DETROIT L AKES
1 can condensed milk 1 tsp vanilla Dash of salt
2 lbs powdered sugar, sifted 1 small pkg coconut
Mix together and add 1/2 cup butter and mix well. Roll into balls half the size of a golf ball. Insert toothpick into each ball and chill, I freeze mine. When balls are ready dip each into melted chocolate almond bark and and place on wax paper, take the toothpick out and fill hole with chocolate. You can add chopped nuts or maraschino cherries. Makes 60. To 70 balls.
Hot Fudge Sundae Cake SUBMITTED BY CINDY WEEKLEY | DETROIT L AKES
Duncan Hines Moist Deluxe Dark Chocolate Fudge cake mix 1/2 gal. brick vanilla ice cream FUDGE SAUCE: 1 can (12 oz) evaporated milk 1-1/4 c sugar 4 squares (1 oz each) unsweetened chocolate
1/4 c butter 1-1/2 tsp vanilla extract 1/4 tsp salt Whipped cream Maraschino cherries (This may be made ahead of time and refrigerated in tightly sealed jar and reheated when ready to serve)
Grease and flour 13x9 pan, prepare, bake, and cool cake following package directions. Remove cake from pan. Split cake in half horizontally. Place bottom layer back in pan, cut ice cream into slices and place evenly over bottom cake layer. Place remaining cake layer over ice cream. Cover and freeze. Fudge Sauce: Combine evaporated milk and sugar in medium sauce pan, stir constantly on medium heat until mixture comes to a rolling boil. Boil and stir for 1 minute. Add unsweetened chocolate and stir until melted. Beat over medium heat until smooth. Remove from heat, stir in butter, vanilla and salt. Cut cake into serving squares for each serving. Place cake square on plate, spoon hot fudge sauce on top. Garnish with whipped cream and maraschino cherry.
Easiest Pineapple Cake SUBMITTED BY DORIS MYERS | FRAZEE
2 c flour 2 c sugar 2 eggs 1 tsp baking soda 1 tsp vanilla Pinch of salt 1 (20 oz) can crushed pineapple (undrained) 1 c chopped nuts, optional
CREAM CHEESE FROSTING: 1/2 c butter or 1 stick 1 (8 oz) cream cheese, softened 1 tsp vanilla 1-1/2 c powdered sugar Coconut for garnish
Preheat oven to 350°. Mix all cake ingredients together. Pour in 9x13 pan, bake until golden brown or seems done. Beat butter, cream cheese and vanilla together. Gradually add powdered sugar. Frost cake while still warm, sprinkle with chopped nuts if desired. ENJOY!!!
Fudgy Peppermint Stick Torte SUBMITTED BY CINDY WEEKLEY | DETROIT L AKES
1-1/2 c softened butter 3-1/4 c packed brown sugar 4 eggs 2 tsp vanilla extract 4 c all purpose flour 2-1/2 c cold water 1-1/4 c baking cocoa 2 tsp baking powder 1 tsp salt 1 tsp baking soda
FILLING: 1-1/2 c heavy whipping cream 1/2 c confectioners sugar (divided) 1/4 tsp peppermint extract 1 pkg (8 oz) softened cream cheese 1 c crushed peppermint candies (divided)
In large bowl cream butter and brown sugar until light and fluffy, add eggs one at a time, beating well after each addition. Beat in the vanilla. Combine flour, cocoa, baking powder, salt and baking soda, add to the creamed mixture alternately with water, beating well after each addition. Transfer to four greased and floured 9” round baking pans. Bake at 350° for 18-22 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely. In small bowl, beat the cream until it begins to thicken, add ¼ c confectioner’s sugar and extract, beat until soft peaks form. In another bowl, beat the cream cheese and remaining confectioners sugar until smooth. Fold in whipped cream then ¾ c crushed candies. Place bottom cake layer on a serving plate, top with ¼ of filling. Repeat layers three times. Refrigerate for at least one hour. Just before serving, sprinkle remaining candies over the top.
Chocolate Bundt Cake SUBMITTED BY JEAN HARTL | DETROIT L AKES
1 package chocolate cake mix (regular size) 1 package (3.9 oz) instant chocolate pudding mix 3 Tbsp baking cocoa
1-3/4 c milk 2 eggs 2 c (12 oz) semisweet chocolate chips Confectioners’ sugar
In a large bowl, combine the cake and pudding mixes, cocoa, milk and eggs. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Dust with confectioners’ sugar if desired. YIELD: 12-15 servings
Cranberry-Orange Coffee Cake SUBMITTED BY JEANNE KREJCI | DETROIT L AKES
CAKE: 1/2 c unsalted butter 1 c sugar 2 large eggs 1 tsp baking powder 1 tsp baking soda 3/4 tsp salt 1/4 tsp orange oil or 1 Tbsp grated orange rind 1 c unbleached all purpose flour 1 c white whole wheat flour 1 c sour cream or yogurt (not non-fat)
1 c dried cranberries, lightly packed TOPPING: 1/2 c sugar 2 tsp ground cinnamon 2 tsp vanilla extract 1/2 c chopped walnuts or pecans ICING: 1/2 c confectioners sugar 3/4 to 1 Tbsp orange juice
Preheat oven to 350°. Grease a 9” square pan. Beat together the butter, sugar, eggs, baking powder, baking soda, salt and orange oil or rind. Add the flour, alternating with the sour cream or yogurt, stirring after each addition. Stir in the cranberries. Spread batter into the pan. Stir together the topping ingredients and sprinkle on top of the batter. Bake for 45-50 minutes or until toothpick comes out clean. Remove and place on rack for 10-15 minutes. Make the glaze and drizzle over the cooled cake. 12-16 servings.
CHRISTMAS TRADITIONS 2017 | PG 21
Rhubarb Torte
SUBMITTED BY DONNA SAUVAGEAU | DETROIT L AKES
2nd
4 Tbsp powdered sugar Dash of salt
CRUST: 2 c flour 1 c butter
Mix like a pie crust. Pat into greased 9x13 pan. Bake at 350° 15-20 minutes until golden brown. 2 tsp vanilla 1 c milk 6 egg yolks
FILLING: 2-1/2 c sugar 6 Tbsp flour
Mix well in large saucepan. Add 6 cups diced rhubarb. Cook over medium heat until thick, stirring constantly. Pour over crust. Bake at 350° for 45-50 min or until custard sets. Top with meringue. 1/2 tsp cream of tartar 12 Tbsp sugar
MERINGUE: 6 egg whites
Beat whites, add Cream of Tarter & sugar slowly until peaks form. Top filling, bake at 350° 12-15 min until peaks are golden.
Scandinavian Fruit Soup SUBMITTED BY CANDACE OLSON | DETROIT L AKES
4 qts. water 2 c golden raisins 2 c pitted prunes 4 c mixed dried fruit, apples, apricots, cherries, what you like, cut to bite size.
1-1/2 c pearl tapioca 4 sticks cinnamon 2 Tbsp lemon juice 2 c sugar
Soak dried fruit in 4 qts water overnight or several hours. Add tapioca and soak additional hour. Add raisins, prunes, cinnamon sticks, and cook on low 1 hour. Add sugar, and lemon juice, and cook on low 30 min. Stir frequently to dissolve sugar. Serve cold or room temp. Keeps in refrigerator several days. Also known as ‘stork pudding’ as it was served to new mothers as a restorative.
Busy Day Pumpkin Dessert SUBMITTED BY MARSHA PARKER | DETROIT L AKES
Preheat oven to 350 degrees Spray a 9 x 13 pan with PAM 1 (30 oz) can pumpkin pie mix – not regular canned pumpkin 3 eggs
1/3 c sugar 1 (12 oz) can evaporated milk 1 yellow cake mix 1 c butter – melted 1/2 c chopped pecans
Combine pumpkin, sugar, eggs, and evaporated milk. Mix until blended. Pour into pan. Sprinkle the dry cake mix over the pumpkin mixture. Drizzle the melted butter and sprinkle with the pecans. Bake 60 – 70 minutes or until done. Serve it topped with whipped cream.
Very Good Quick and Easy Chocolate Pie SUBMITTED BY PHYLLIS BEYER | AUDUBON
1 (7 oz) milk chocolate almond bar 2 Tbsp water 2 (8 oz) containers frozen whipped
topping, thawed (will use separately) 1 (16 oz) graham cracker pie crust
Combine broken up chocolate almond bar and water in a microwave safe bowl. Microwave on medium (50% power) 1½-2 minutes. Stir until smooth. Fold in one container of whipped topping, pour into crust. Cover and chill at least 8 hours. Serve with additional container of whipped topping over pie. Serves 6
PG 22 | CHRISTMAS TRADITIONS 2017
Chocolate Date Nut Cake SUBMITTED BY ANDREA SMILONICH | DETROIT L AKES
1-1/2 c dates, cut in small pieces 1-1/2 c water 1-1/2 c soda 3/4 c shortening 1-1/2 c sugar 3 eggs 1 tsp vanilla 2-1/2 c flour
1 tsp salt 1-1/2 tsp cocoa TOPPING: 1/2 c chopped nuts 1 pkg chocolate pieces 1 c brown sugar Mix all and set aside.
Mix together dates, water and soda, let stand. Cream shortening and sugar, add eggs and vanilla. Sift together flour, salt and cocoa. Drain and save water from dates. Alternate flour and water as you add them to creamed mixture. Add dates and place in greased 9”x13” cake pan. Sprinkle top with the topping mixture. Bake in moderate oven 350° about 45 minutes.
Good and Easy Strawberry Pie SUBMITTED BY PHYLLIS BEYER | AUDUBON
1 (9”) frozen ready-to-bake deep pie shell, thawed 1-1/2 (4 serving size) pkg strawberry flavored gelatin (can use sugar free) 3/4 c sugar (can use Splenda) 4-1/2 Tbsp cornstarch
3/4 c plus 6 Tbsp ginger ale (can use diet) 1-1/2 quart fresh strawberries, hulled and cut 1 (8oz) whipped topping
Bake pie crust according to directions. In medium saucepan, combine all ingredients, except strawberries and cook over medium heat for 5-7 minutes, stirring often, until gelatin has dissolved and mixture is clear. Remove from heat and let cool about 5 minutes. Stir in strawberries and pour into baked pie shell. Chill at least 4 hours or until set. Serve with whipped topping or spread over pie. Serves 6
M & T Cake
SUBMITTED BY MARY LESKO | RICHWOOD White or Yellow cake mix 3 eggs 1 (11 oz) can mandarin oranges 3/4 c oil
1 (20 oz) crushed pineapple 1 instant vanilla pudding 1 (8 oz) cool whip topping
Make cake mix per directions on box (substituting mandarin oranges for water). Bake in cake pan 350°, let cool. Topping: Mix pineapple, vanilla pudding and let sit 10 minutes. Fold in whip topping and spread on top of cake.
Peanut Butter Corn Chip Bars SUBMITTED BY KAREN FRAHM | GRANITE FALLS
1 package (9.75 to 10.5 oz) corn chips 1 cup light corn syrup 1 cup sugar
1 cup creamy peanut butter 1 bag semi-sweet chocolate chips
Spread corn chips in a greased 15 in x 10 in by 1 in baking pan. In a saucepan over medium heat, bring corn syrup and sugar to a boil, stirring frequently to help dissolve the sugar. Boil 1 minute. Remove from heat; stir in peanut butter until smooth. Pour over corn chips. Drizzle melted semi-sweet chocolate chips over all.
CHEESECAKES & MORE 866-668-3029
18633 Cty Hwy 14 • Callaway, MN 56521
No Time to Bake for the Holidays? Call to order your Christmas Goodies!
Creamy Creations is an artisan bakery located in Callaway, MN. Each cheesecake is made from the heart and we don’t skimp. We use only Philadelphia Cream Cheese™ and fresh ingredients to achieve the greatest taste possible. You’ll love our amazing cheesecakes!
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CHRISTMAS TRADITIONS 2017 | PG 23
Are you Dreaming of a
White Christmas? Or oak? Or cherry? Maybe add a little granite? Whatever your dream may be...
DA R C Y & J E N S AV I G , OW N E R S
218. 43 9 . 669 9
www.JCSCabinetry.com PG 24 | CHRISTMAS TRADITIONS 2017