2021 Holiday Cookbook by Hearst Midwest

2021

Holiday Cookbook

November 19, 2021

SOUPS, SALADS & BREADS Fruit salad 1 lg. pkg. instant vanilla pudding mix 1 lg. jar maraschino cherries — halved and drained 1 lg. can crushed pineapple 2 c. miniature marshmallows 1 lg. tub whipped topping — thawed Mix instant pudding, cherries, and pineapple together. Fold in marshmallows and whipped topping. Chill in refrigerator overnight. Joshua Guigar Bad Axe •••••• Monkey bread 1 loaf of frozen unbaked bread dough — thawed 1/2 stick of butter — softened 1/2 c. sugar 1 Tbs. cinnamon Pecans (optional) Preheat oven to 350. Using kitchen scissors cut half the loaf into bite sized pieces and put into well-greased bread pan. Melt butter, stirring in sugar, cinnamon, and pecans. Spoon half of the mixture over pieces in the pan. Repeat with the other half of the loaf and mixture. Let rise 30 minutes. Bake for 30-40 minutes. Cool in pan and serve. Tammie Guigar Bad Axe •••••• French onion soup 4 medium onions — thinly sliced 3 Tbs. butter 1 1/3 c. water 4 c. beef broth 1 1/2 tsp. Worcestershire sauce Croutons Sliced swiss cheese Put onions and butter in a 3-quart microwavable covered dish for 10 minutes. Stir in

water, broth and sauce for another 10 minutes or until onions are soft. Place in bowls. Add croutons and set swiss cheese on top of croutons. Microwave until cheese starts to melt. Serve immediately. Joshua Guigar Bad Axe •••••• Vegetable soup 1 1/2 lb. hamburger — browned and drained 1 small bag of frozen vegetables — thawed 1 medium onion — diced 1 – 32 oz. can diced petite tomatoes 1 small can tomato soup 2 c. beef broth Combine ingredients and cook on medium heat, stirring occasionally, for 20 minutes. Cover and simmer another 10 minutes or until vegetables and onion are tender. Tiffanie Guigar Bad Axe •••••• Banana zucchini bread 2 c. flour 3/4 c. sugar 3/4 tsp. baking soda 1/2 tsp. salt 1 1/2 c. or 3 very ripe bananas — mashed 1/4 c. buttermilk

2 large eggs — beaten 6 Tbs. butter — melted and cooled 1 1/2 tsp. vanilla 2 medium zucchinis — shredded and squeezed out Mix everything together well. Place in 9” greased loaf pan with parchment paper. Bake at 350 until toothpick comes out clean. Cook time approximately 1 hour. Serves 8 Lois Diebel Bay Port •••••• Cabbage Patch Stew with Dumplings 1 lb. ground beef 1 - 15 oz. can kidney beans Onion to taste 1 c. water 1 1/2 c. chopped cabbage 1 tsp. salt 1/2 c. diced celery  1/4 tsp. pepper 1 - 16 oz. can stewed tomatoes 1-2 tsp. chili powder Cook and stir ground beef in Dutch oven until light brown. Drain. Add onion, cabbage and celery. Cook & stir until vegetables are light brown. Stir in tomatoes, kidney beans with liquid, water & seasonings. Heat to boiling, reduce heat & simmer while preparing dough for dumplings. Dumplings: 1 1/2 c. flour 3 Tbs. shortening 2 tsp. baking powder  3/4 c. milk 3/4 tsp. salt Mix dry ingredients, cut in shortening to a coarse crumble. Add milk and stir until blended. Drop dough by spoonful onto simmering stew. Cook, uncovered, 10 minutes. Cover and cook 10 minutes longer. Serve by

putting one dumpling on each plate and then spooning stew over top. Judy Cline Cass City •••••• Zucchini bread 2 c. flour 1 1/2 c. sugar 1 tsp. salt 2 tsp. baking soda 1 Tbs. cinnamon 3 eggs 3/4 c. oil 1 Tbs. vanilla 2 c. grated zucchini 1 1/2 c. chopped walnuts Preheat oven to 350 and prepare two medium loaf pans with parchment paper. Combine flour, sugar, salt, baking soda and cinnamon in a medium bowl. Stir and set aside. In a large bowl beat eggs, add oil, vanilla and zucchini, and mix together. Add dry ingredients to the wet mixture. Add the walnuts, mixed until combined. Divide evenly into the loaf pans and bake for 1 hour or until done. Mari Ann Lemke Ubly •••••• Matzah balls with cream of chicken soup

refrigerator and after greasing hands with oil, form balls about one inch in diameter (they will expand.) Drop balls into 1 1/2 quarts of boiling water on low boil (not rapid.) Cover the pot and cook for 20 minutes. When cooked remove matzah balls with spoon. Reheat in cream of chicken soup when ready to eat. Cream of chicken soup 1 – 22 oz. can of cream of chicken soup 16 oz. chicken broth 2 envelopes of cream of chicken favor c. of soup Heat ingredients in saucepan, add Matzah balls to soup. Garnish with fresh parsley if desired. Deborah Marks Ubly •••••• Cream of mushroom soup

1/2 c. butter 1 medium onion — chopped 1 1/2 c. mushrooms — sliced 1/2 c. flour 4 c. chicken stock 3/4 c. heavy cream or sub with evaporated milk Salt White pepper Sauté onion in butter. Slice 4 eggs separated mushroom and add to onion. 1/2 c. cold water Sauté until light colored. 1/3 c. vegetable oil Sprinkle with flour. Cook 1-2 1 tsp. salt minutes, don’t brown the Dash of pepper flour. Beat constantly with 1 1/4 c. Matzah meal wire whisk as you blend in Beat egg whites with stock. Simmer until thickened. electric mixer until fluffy. Beat Puree 1/3 of soup in the egg yolks with water until blender. Return to saucepan. foamy. Using mixer combine In a small bowl whisk 1/2 c. egg whites with the egg yolk soup and cream. Slowly return mixture. Mix in oil, salt and mixture to soup. Add salt and pepper. pepper. Serve immediately. Add Matzah meal, mix well. Mari Ann Lemke Chill at least a half hour in refrigerator. Remove from Ubly FRIDAY, NOVEMBER 19, 2021 • HOLIDAY COOKBOOK

APPETIZERS, DIPS & BEVERAGES Seasoned shrimp

Cheese ball

1 stick butter 1  fresh lemon 1 lb. frozen shrimp  1 pkg. dried Italian dressing Melt a stick of butter in the pan. Slice one lemon and layer it on top of the butter. Put down frozen  shrimp, then sprinkle one pack of dried Italian seasoning. Put in the oven and bake at 350 for 15 min. Serves 4. Bernice Becker Ubly •••••• Vegetable dip

16 oz. softened cream cheese 1 1/2 c. sharp cheddar cheese — shredded 1/4 c. sour cream 1/4 tsp. onion powder 1/8 tsp. garlic powder 1/2 tsp. vinegar Mix thoroughly. Refrigerate 24 hours before serving. Deborah Marks Ubly •••••• THE BEST DIP for Bread, Crackers or Vegetables

1 c. mayonnaise 1 c. sour cream 2 Tbs. minced onion flakes 2 Tbs. parsley 1 1/2 tsp. dill weed Mix ingredients in a bowl. Cover and chill in refrigerator overnight. Tammy Guigar Bad Axe •••••• Yogurt fruit shake 4 Tbs. apple juice 2 c. plain yogurt 2 c. strawberries Sugar Combine juice, yogurt and strawberries in a blender. Blend until frothy. Sweeten with sugar to taste. Pour into glasses. Tiffanie Guigar Bad Axe •••••• Creamed cucumbers 3/4 c. onions — thinly sliced 6 c. cucumbers — sliced 3/4 c. buttermilk ranch dressing Mix onions, cucumbers and dressing in a bowl. Cover and chill in refrigerator overnight. Jeffrey Guigar Bad Axe •••••• HOLIDAY COOKBOOK • FRIDAY, NOVEMBER 19, 2021

8 oz. cream cheese, softened 2 c. sour cream (you can use light) 1 1/2 c. shredded cheddar cheese 6 slices bacon, cooked and crumbled 1/2 c. sliced green onion Preheat oven to 400. Combine softened cream cheese, sour cream, cheddar cheese, bacon and green onion. Spoon mixture into a 1-quart baking dish and bake for 25-30 minutes, or until cheese is bubbling and hot. Serve with bread slices, crackers, or veggies. Bernice Becker Ubly •••••• Nacho Dip 1 c. refried beans 1/2 jar taco sauce (mild or hot) 1 bag Nacho chips Avocado dip 8 oz. Sour cream Sharp cheese, shredded Mix refried beans & 1/2 jar taco sauce. Spread in a pie plate. Spread avocado dip over that. Spread sour cream on next and then sharp cheese on top. Serve with nacho chips. Judy Cline Cass City

HARD CANDY Ingredients 2 cups sugar 2/3 cup light corn syrup 3/4 cup water 1 dram Lorann Cinnamon Flavoring Lorann Food Coloring Food Coloring Powdered sugar (optional) Preparation Mix first three ingredients in a large saucepan. Stir over medium heat until sugar dissolves. Boil, without stirring, until temperature reaches 310o degrees F or until drops of syrup form hard, brittle threads in cold water. Remove from heat. After boiling has ceased, stir in flavoring and coloring. Pour onto lightly greased cookie sheet. Cook and break into pieces. Dust with powdered sugar, if desired. Store in airtight containers. Makes 2 pounds.

Check out our large selection of Lorann Flavorings.

Orr’s Drug Store 26 S. Main St., Pigeon 989-453-2234

MAIN DISHES & CASSEROLES Crockpot pierogi casserole with kielbasa 3 – 16 oz. pkg. of pierogis – any flavor 4 c. chicken broth 1 – 8 oz. cream cheese 1 c. shredded cheddar cheese 1 lb. kielbasa – sliced Salt and pepper Combine all ingredients in a crockpot. Cook on high for 2-3 hours or low for 4-6 hours. Serve with fresh green salad. Mari Ann Lemke Ubly •••••• Chicken Dinner 4 chicken breasts 1/2 c. Parmesan cheese 1 c. Mayo 1/2 tsp. Garlic powder 1 1/2 tsp. salt 1/2 tsp. black pepper  Spread the mixture over chicken breasts. Bake in oven at 375 degrees for 45 minutes. Serves 4. Bernice Becker Ubly •••••• Turkey casserole 1 can cream of mushroom soup 1 can cream of celery soup 1 pkg. onion soup mix 1 c. rice 1 1/2 c. milk 2-3 cups cooked turkey Combine all ingredients into a large casserole dish. Bake covered at 350 for 45 minutes. Mary Thrushman Bad Axe •••••• Tuna noodle casserole 1 pkg. wide egg noodles 1 lg. can cream of mushroom soup 1 lg. can tuna fish in water — drained 1/2 c. water 1 medium onion — diced

1/2 pkg. frozen peas — thawed Breadcrumbs Preheat oven to 350. Cook and drain noodles. Mix noodles, soup, tuna, water, onions and peas together in a casserole dish sprayed with non-stick cooking spray. Sprinkle breadcrumbs over top. Bake about 45 minutes. Jeffrey Guigar Bad Axe •••••• Greek meatballs  2 lbs. mild ground Italian sausage  2-3 plum tomatoes, seeded and diced 1 small white onion diced 1 250g pkg Feta Cheese crumbled 2 tsp. dried parsley 3 cloves of garlic finely chopped salt and pepper to taste 2 tsp. dried oregano 1-2 green pepper diced  Tzatziki for dipping (optional ) Combine ingredients in a bowl and mix until combined. Form into balls with hands (2-3 inches). Place on a parchment lined baking pan and cook in a 350-degree oven for 20-30 mins. Or freeze and cook at 400 for 20-30 mins. Optional: Serve with a small dollop of tzatziki or a bowl for dipping. Makes about 40 meatballs Amanda Wessels •••••• Lemon Chicken Spaghetti Squash

4 cloves minced garlic 1/2 tsp. salt 1/4 tsp. pepper 3 c. cherry tomatoes halved 1/2 lemon — juiced 1 c. chicken broth 8 oz. baby spinach Cut spaghetti squash in half lengthwise and remove seeds. Bake spaghetti squash on a greased baking sheet, cut side down, at 400 degrees for 35-40 minutes. Check often. (Do not overcook) It should have a little give when you push on it. In a medium skillet, cook chicken breast strips in olive oil over medium-high heat for 6-8 minutes. Remove from pan and set aside. In the same pan, add more oil and saute onion until it starts to brown. Add garlic and cook for 1 minute. Add salt, pepper, tomatoes and cook for 2 minutes. Add lemon juice and chicken broth and cook until the liquid reduces by about half, about 20 minutes. Add chicken and cook for 2 minutes, then add the spinach and cook for 2 more minutes, until wilted. Remove the pan from the heat. Using 2 forks, shred the spaghetti squash and scoop onto serving plates. Pour the sauce over the squash and serve. Yield 4 servings Laurie Preston •••••• Deconstructed Stuffed Peppers

1 Tbs. olive oil 1 lb. lean ground beef 3/4 c. chopped onion 2 cloves of garlic, chopped 3 bell peppers, julienne sliced 2 c. diced or crushed tomatoes 1 c. cooked rice 1 tsp. Worcestershire sauce Sauce: 2-3 oz. grated cheddar cheese 1 medium yellow onion — Cook the rice according to diced pkg. directions. Heat a castFRIDAY, NOVEMBER 19, 2021 • HOLIDAY COOKBOOK 1 spaghetti squash olive oil sea salt to taste pepper to taste 2 chicken breasts cut into 1-2 in pieces

MAIN DISHES & CASSEROLES iron skillet over medium to high heat and add the ground beef, onions, and garlic and cook until the beef begins to brown. Stir in the rice, crushed tomatoes, Worcestershire sauce, and peppers. Reduce the heat to low. Simmer for about 20 minutes until the peppers begin to soften and the flavors blend together. Top with shredded cheese and serve. Yield: 4-5 servings Laurie Preston •••••• Upside down dish 1 small chicken, split 1 head cauliflower, broken into small florets 1 large eggplant, peeled and cut into 1/2 inch pieces 1 large onion, chopped fine 3 cloves garlic, minced and sprinkled with salt 2 c. long grain rice 1 tsp. butter Olive Oil 1/4 c. pine nuts 1/4 c. blanched almonds, slivered 1/4 tsp. allspice 1/4 tsp. cinnamon, ground 1/4 tsp. curry powder Salt and black pepper to taste

In a large pot sauté the onion with 2 Tbs. olive oil on medium heat for five minutes or until golden. Add 1/2 c. olive oil, chicken, garlic, cinnamon, curry, salt and black pepper. Fry the chicken for 25-30 minutes or until it turns light brown. Pour 5 c. of water, then mix and cover the pot. Cook on medium heat for 60 minutes until the chicken is cooked. Separate chicken from stock and save. Meanwhile stir-fry the cauliflower and eggplant with 2 Tbs. olive oil in a saucepan on low heat for 30-35 minutes or until the ingredients are tender. Set aside. Fry up pine nuts and almonds with butter for 5 minutes or until golden then save. Arrange in a saucepan a thick layer of chicken pieces evenly spread, top it with a layer of fried vegetables along with a third c. of rice. Pour in 4 1/2 c. of chicken stock and simmer on low heat for 30 minutes or until the rice is tender. Replace saucepan cover with a serving tray. Flip the saucepan upside

down and slowly lift it up. This causes the chicken and rice layers to be reversed. The rice is now the bottom layers, the vegetables remain the second layer and the chicken pieces are on top as the third layer. Garnish with fried pine nuts and almonds and serve with salad or plain yogurt. Makes 7 servings. Daniel Ulfig Bad Axe •••••• Salsa Chicken 4 boneless chicken breasts — halved 6 tsp. taco seasoning mix 1 1/3 c. salsa 1 1/2 c. shredded cheddar cheese 4 Tbs. sour cream (optional) Preheat oven to 375. Place chicken breasts in a greased 9x13 inch pan. Rub taco seasoning on both sides of chicken and pour salsa over all. Bake for 35-40 minutes or until chicken is tender and juices run clear. Sprinkle cheese evenly over chicken and continue to bake for an additional 5 minutes or until cheese is melted. Top with

Stop At

COUNTRY TREASURES Lots of Fabric Including Christmas Fabric John Deere Fabric Available

sour cream and serve. Tammy Guigar Bad Axe •••••• Green bean casserole 4 cans French style green beans — drained 1 lg. can cream of mushroom soup 1/3 c. milk 1 can French fried onions Preheat oven to 350. Combine beans, soup, milk and 1/2 the can of onions in a casserole dish. Bake for 30 minutes. Top with rest of onions and bake additional 5 minutes. Joshua Guigar Bad Axe •••••• Meat balls 3 lbs. ground chuck 1 lb. fresh pork 1/8 lb Dearborn smoked kielbasa chopped fine 1 onion 2 small eggs 3 Tbs. Parmesan cheese 4 beef bouillon cubes — crushed.  Chopped fresh parsley — (half bunch)  3/4 cup Panko bread crumbs

2 dashes of garlic powder Salt and Pepper to taste  Mix together lightly but all mixed well. Bake in preheated 350 degrees for 35 minutes. Excellent dripping for delicious gravy. I use Yukon gold for mashed potatoes. But also delicious for spaghetti, meatball sub, chopped with mushrooms and gravy on a slice of Italian bread. Freeze well also. •••••• Barbecue pork chops 6 pork chops 1 c. ketchup 1/2 c. water 1/4 c. vinegar 1/4 c. brown sugar 1 Tbs. Worcestershire sauce 1 tsp. paprika 1 tsp. salt 2 tsp. dry mustard 1 c. chopped onion Fry chops until brown, drain, and add remaining ingredients. Simmer until tender. Pat Ignash Port Austin

The Lamplighter Restaurant

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SNOVER • 810-672-9422 Owner: Carolyn Martin

Open: Mon-Friday 10 A.M-5 P.M. Sat-10 A.M.-3 P.M. Closed Wed & Sunday

HOLIDAY COOKBOOK • FRIDAY, NOVEMBER 19, 2021

8850 S. Unionville Rd • Sebewaing 989-883-9224 5

DESSERTS, PASTRIES & PIES Lemon pie 1 small pkg. cook and serve vanilla pudding 1 small pkg. lemon Jello 2 c. water 1/2 c. lemon juice 1 prepared graham cracker pie crust 1 – 8 oz. whipped topping — thawed Mix pudding, Jello and water. Stir over medium heat until it boils. Add lemon juice. Cool 10 minutes and pour into pie crust. Top with whipped topping and chill in refrigerator overnight. Jeffrey Guigar Bad Axe •••••• Oreo cookie pie 1 small pkg. instant vanilla pudding 1 3/4 c. milk 1 – 8 oz. tub whipped topping — thawed 2 1/2 c. crushed Oreo cookies 1 prepared 9-inch graham cracker pie crust Mix pudding and milk together. Stir in whipped topping and cookies. Pour into pie crust. Chill in refrigerator overnight. Tammy Guigar Bad Axe •••••• No-bake pumpkin pie 2 c. canned pumpkin puree 1/2 c. sugar 8 oz. cream cheese — softened 16 oz. Cool Whip 1 Tbs. cinnamon 2 tsp. pumpkin pie spice 1 tsp. nutmeg 1 – 3.4 oz. pkg. of instant vanilla

pudding 1 c. milk 2 premade pie crusts Bottom layer: Add cream cheese, sugar and 8 oz. tub of Cool Whip in a bowl. Blend well with hand mixer. Fill your premade crust with this mixture. Middle layer: mix pudding and milk, stir until thick. Add canned pumpkin puree, pumpkin pie spice, nutmeg and cinnamon. Stir until blended. Pour on top of cheesecake layer. Top layer: Top evenly with Cool Whip and sprinkle with spices. Refrigerate for at least one hour before serving. Mari Ann Lemke Ubly •••••• Healthy and Light Pumpkin Pie Pie crust: 1 1/4 c. graham cracker crumbs 1/4 c. Stevia or sugar 1/3 c. melted butter Mix ingredients together and press into a pie pan. Pie Filling: 1/2 c. cold milk 1 pk. 6 serving sugar free, fat free vanilla pudding 1 tsp. pumpkin pie spice (cinnamon, ginger, nutmeg) 1 c. pumpkin 1 - 8 oz. lite or fat free cool whip Beat milk, pudding, spices with wire whisk for at least one minute. Whish in pumpkin. Stir in cool whip. Spread mixture into crust. Refrigerate at least 2 hours. Serves 8

Laurie Preston •••••• Key lime pie 1 can sweetened condensed milk 1/2 c. fresh lime juice 1 1/2 tsp. grated lime peel 2 c. whipped topping — thawed 1 – 9 inch prepared graham cracker pie crust Beat condensed milk and lime juice in mixing bowl until combined. Stir in lime peel. Pour into pie crust. Spread with whipped topping. Chill in refrigerator overnight. Tiffanie Guigar Bad Axe •••••• Pumpkin dessert Crust: 1 1/2 c. flour 1 1/2 Tbs. brown sugar 3/4 c. butter — melted 1/2 c. nuts Filling: 2 – 3.4 oz. pkg. instant vanilla pudding 1 c. milk 1/2 c. brown sugar 2 c. solid pumpkin 1 tsp. pumpkin pie spice 1 – 8 oz. Cool Whip Nuts for garnish Mix flour, sugar, butter and nuts. Pat into a 9x13 inch pan. Bake 15-20 minutes at 350. Combine pudding, milk, brown sugar, pumpkin and pumpkin pie spice. Once crust is cooled, pour in filling. Top with Cool Whip and sprinkle with nuts. Cathy Majeski Kinde

FRIDAY, NOVEMBER 19, 2021 • HOLIDAY COOKBOOK

CAKES, COOKIES & CANDY Pudding fudge 1/2 c. butter 1 – 3.4 oz. box of cook & serve chocolate pudding mix 1 – 3 oz. box cook & serve vanilla pudding mix 1/2 c. milk 1 lb. powdered sugar (about 4 3/4 c.) 1/2 tsp. vanilla In saucepan melt butter, stir in both pudding mixes and milk. Stir and bring to a boil for 1 minute. Remove pan from heat and add powdered sugar. Use electric mixer to beat in sugar until mixture is smooth. Add vanilla. Pour mixture into buttered 8 x 8 pan. Chill for 2-3 hours. Serves 24. Lois Diebel Bay Port •••••• Raspberry pan cake 1 box white Duncan Hines cake mix 1 small box raspberry jello 1-2 small jars of raspberry jam 1 – 12 oz. container of Cool Whip Coconut to top Make and bake cake like the box says. Pole holes in baked cake with end of wooden spoon. Then take box of Jello and add 1 c. hot water and mix well. Pour over and into holes in the cake. Let cool. Then take raspberry jam and spread over cake. Top with Cool Whip and sprinkle with coconut. Serves 12. Lois Diebel Bay Port •••••• Tomato spice cake

1/2 tsp. ground cloves 1 – 10 3/4 oz. can Campbells condensed tomato soup 1 1/3 c. sugar 4 tsp. baking powder 1/2 c. shortening 2 eggs 1/4 c. water Preheat oven to 350. Generously grease and flour two round 8 or 9” layer pans, or a 13x9 cake pan. Measure dry ingredients into large bowl. Add soup and shortening. Beat at low to medium speed for two minutes or 300 strokes with a spoon, scraping sides and bottom of bowl constantly. Add eggs and water. Beat two more minutes scraping bowl frequently. Pour into pans. Bake for 35-40 minutes. Let stand 10 minutes, remove and cool. Frost with vanilla Philly frosting. Bundt pan: Proceed as above. Bake in well-greased and lightly floured 2 1/2 quart Bundt pan at 350 for 50-60 minutes. Cool right side up in a pan for 15 minutes, remove from pan and cool. Sprinkle with confectioner’s sugar if desired. Marge Murawske Harbor Beach •••••• Filled cupcakes 1 regular size pkg. chocolate cake mix

Cream: 8 oz. cream cheese — softened 1/3 c. sugar 1 egg Dash of salt 1 c. semi-sweet chocolate pieces Mix cake as directed and set 2 1/4 c. cake flour or 2 c. allaside. In separate bowl add purpose flour cream cheese, sugar, salt and 1 tsp. baking soda egg and beat together. Stir in 1 1/2 tsp. allspice 1 tsp. cinnamon chocolate pieces. HOLIDAY COOKBOOK • FRIDAY, NOVEMBER 19, 2021

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CAKES, COOKIES & CANDY Fill cupcake liners with cake batter until 2/3 full. Drop 1 tsp. filling in each cupcake. Bake at 350 for 20 minutes. Michael Thrushman Bad Axe •••••• Quick and easy brownies 1/2 c. butter 16 oz. can Hershey’s syrup — 1 1/2 c. 1 1/4 c. unsifted flour 1 c. sugar 4 eggs 1 c. chocolate chips Cream butter and sugar in large bowl. Add syrup, eggs and flour, and beat well./ Stir in chocolate chips. Pour into 13x9 inch pan. Bake at 350 for 30-35 minutes. Cool and cut into squares. Ron Skipinski Ubly •••••• Banana cake 4 medium ripe bananas — mashed 1/3 c. applesauce 2 lg. eggs 3/4 c. water 1/2 tsp. baking soda 1 box yellow cake mix Chopped walnuts (optional)

Preheat oven to 350. Mix bananas, applesauce, eggs, water, baking soda and cake together. Add in nuts. Bake in a greased 9x13 inch pan for 35 minutes or until done. Jeffrey Guigar Bad Axe •••••• Fresh apple cake 1 1/4 c. oil 2 c. sugar 2 eggs 3 c. flour 2 tsp. vanilla 1 tsp. cinnamon 1 tsp. baking soda 1/2 tsp. salt Mix ingredients on high speed. Add and beat 4 c. of apples, chopped. Add 1/2 c. chopped nuts if desired. Pour mix into greased and floured 9x13 inch pan. Bake 45 minutes at 350. Mary Thrushman Bad Axe •••••• Pig picking cake 1 – 18 1/2 oz. yellow cake mix 1/2 c. oil 1 – 16 oz. can mandarin oranges and juice 4 eggs

In a large bowl combine cake mix, oil, eggs and mandarin oranges with juice. Beat 4 minutes on medium speed. Pour into greased 9x13 inch pan. Bake at 350 for 35 minutes and cool completely. Frosting: 1 – 15 1/2 oz. can crushed pineapple with juice 1 – 9 oz. carton Cool Whip 1 – 3 3/4 oz. box instant vanilla or pineapple pudding Mix all frosting ingredients together and frost the cake. Refrigerate. Daniel Ulfig Bad Axe •••••• Sweet Potato Brownies 2 medium sweet potatoes 1 c. of ground almonds 4-5 oz. dark chocolate baking bar (or your favorite chocolate flavor)  (Feel free to add nuts or raisins or dried cranberries) Top and tail sweet potatoes. Prick holes into the sweet potatoes and bake at 430 degrees for 40 minutes or until cooked completely. Scoop out hot potato flesh and mix with chocolate and ground almonds then press into an 8 x 8 baking dish. Mix well until chocolate is completely melted. Refrigerate for at least one hour and serve. Serves 6 Laurie Preston •••••• Rum balls 11 oz. vanilla wafers — crushed 1 c. chopped pecans 1 c. powdered sugar — plus 3/4 c. for rolling 1/3 c. light corn syrup 1/4 c. rum Combine all the ingredients in a large bowl. Mix together with spoon. The mixture will be thick and sticky.

Use a tablespoon to make balls. Roll them in extra powdered sugar before transferring to a wax paper lined tray. Let dry 30 minutes before storing in an airtight container for up to two weeks. Mari Ann Lemke, Ubly •••••• Peanut butter goodies 2 c. warm peanut butter 1/2 c. melted butter 2 1/2 c. powdered sugar 1/2 c. brown sugar 1/2 tsp. vanilla Mix all ingredients together. Pat in bottom of 13x9 pan. Melt 1 c. of chocolate bits and 1 1/2 tsp. butter. Pour over peanut butter mixture. Tastes like Reese’s peanut butter cups. Deborah Marks Ubly •••••• Crispy caramel bars 4 Milky Way candy bars — regular size 3 c. Rice Krispies cereal 3/4 c. butter — divided 1 c. semi-sweet or milk chocolate chips Melt candy bars and 1/4 c. butter in a double boiler until almost melted. Stir in Rice Krispies and spread onto 9x9 inch pan. Melt 1/2 c. butter and chocolate chips. Spread over Rice Krispies mixture. Refrigerate 1 hour. Alyssa Ferrous Ubly •••••• Lemon cake cookies

stick spray. Drop by spoonful on cookie sheet. Bake 8-10 minutes. Joshua Guigar Bad Axe •••••• Angel wings 6-10 egg yolks 1/4 to 1/2 c. sour cream 1/2 tsp. salt 1 tsp. vanilla 2 c. flour Combine flour and salt, make well in flour. Beat together egg yolks, vanilla, and sour cream. Put in well and mix. Work dough until it is together, don’t overwork. Roll out on floured board. Cut into strips. Make slit and pull one end through slit. Fly in lard or Crisco until golden brown. Sprinkle powdered sugar over top. Ron Skipinski Ubly •••••• Can’t leave them alone bars

1 white cake mix 1/3 c. oil 2 eggs 1/4 c. butter 1 can sweetened condensed milk 1 c. chocolate chips. Mix cake mix, oil and eggs together. It will be a clump. Put shortening on hands, taking clump make into a ball. Take 3/4 of ball and flatten into 9x13 pan. Combine butter, sweetened condensed milk and chocolate chips into a saucepan, stirring over medium heat until blended 1 box of lemon cake mix together. 1 large egg Pour over the crust. Take the 1 — 8 oz. tub whipped topping rest of the clump of dough — thawed ball and make small balls. Preheat oven to 350. Mix Flatten in your hand and together cake mix, egg and place on top of chocolate. whipped topping in a bowl. Take a knife swirling lightly Spray cookie sheet with nonthrough chocolate and dough. FRIDAY, NOVEMBER 19, 2021 • HOLIDAY COOKBOOK

CAKES, COOKIES & CANDY Bake at 350 for 20 minutes or until lightly browned. Cool completely before cutting into bars. Alyssa Ferrous Ubly •••••• Church window cookies 12 oz. chocolate chips 1 stick butter — softened 1 c. chopped walnuts 1 pkg. miniature colored marshmallows 1 pkg. coconut flakes Melt chocolate chips and butter and add walnuts and marshmallows. Divide into four parts and form 4 rolls on wax paper. Roll each in

coconut flakes on wax paper. Chill in refrigerator 24 hours wrapped in wax paper. Slick into 1/3-inch cookies. Tiffanie Guigar Bad Axe •••••• Crangetastic White Chocolate Cookies 1/2 c. slivered almonds 1 c. unsalted Butter — softened 1 c. sugar 2 tsp. vanilla 1/2 tsp. almond extract 1 tsp. orange zest 2 large egg whites 2 1/2 c. flour 1/2 tsp. baking soda 1/2 tsp. baking powder

HOLIDAY COOKBOOK • FRIDAY, NOVEMBER 19, 2021

1 tsp. Salt 1 - 6 oz. pkg. dried cranberries 1 - 12 oz. pkg. white chocolate chips Juice of one orange Toast slivered almonds in nonstick skillet until light brown then place them in a baggie and crush them into smaller pieces. Cream the butter, sugar and extracts until fluffy. Add egg and orange zest mix until smooth. Shift dry ingredients in separate bowl then add it to the cream mixture, mix in until combined. Stir in cranberries, white chocolate chips and almonds. Roll tablespoon of dough then flatten with

Apple cake

bottom of measuring cup dipped in orange juice then sugar. Bake about 15 minutes at 325 or until edges are golden brown. Makes about 2 dozen cookies. Kelly Ammann Bad Axe ••••••

3 beaten eggs 1 c. oil Pinch of salt 1 3/4 c. sugar 2 c. flour 1 tsp. baking soda 5-6 apples — diced 1 tsp. cinnamon 1 tsp. nutmeg 1 c. walnuts Mix eggs, oil, salt and sugar together well. Add remaining ingredients and mix again. Bake in a 9x13 pan at 350 for 1 hour. Cool and sprinkle with powdered sugar. Pat Ignash Port Austin

WINNERS

C O

First Place: Sweet Potato Brownies 2 medium sweet potatoes

1 c. of ground almonds 4-5 oz. dark chocolate baking bar (or your favorite chocolate flavor)

Top and tail sweet potatoes. Prick holes into the sweet potatoes and bake at 430 degrees for 40 minutes or until cooked completely. Scoop out hot potato flesh and mix with chocolate and ground almonds then press into an 8 x 8 baking dish. Mix well until chocolate is completely melted. Refrigerate for at least one hour and serve. Serves 6

(Feel free to add nuts or raisins or dried cranberries)

Laurie Preston

R A T U L A T

Second Place: French Onion Soup 4 medium onions — thinly sliced 3 Tbs. butter 1 1/3 c. water 4 c. beef broth

Put onions and butter in a 3-quart microwavable covered dish for 10 minutes. Stir in water, broth and sauce for another 10 minutes or until onions are soft. Place in bowls. Add croutons and set swiss cheese on top of croutons. Microwave until cheese starts to melt. Serve immediately.

1 1/2 tsp. Worcestershire sauce

Joshua Guigar Bad Axe

Croutons Sliced swiss cheese

Third Place: Barbecue Pork Chops 6 pork chops 1 c. ketchup

I O N

1/2 c. water 1/4 c. vinegar

Fry chops until brown, drain, and add remaining ingredients. Simmer until tender. Pat Ignash Port Austin

1/4 c. brown sugar 1 Tbs. Worcestershire sauce 1 tsp. paprika 1 tsp. salt 2 tsp. dry mustard 1 c. chopped onion

S 10

FRIDAY, NOVEMBER 19, 2021 • HOLIDAY COOKBOOK

KITCHEN CONVERSIONS Standard Measurement Abbreviations Tbsp: Tablespoon tsp: Teaspoon

Dry Measurements Conversion Chart

oz: Ounce fl. oz: Fluid ounce

3 teaspoons

1 tablespoon

1/16 cup

c: Cup

6 teaspoons

2 tablespoons

1/8 cup

qt: Quart

12 teaspoons

4 tablespoons

1/4 cup

pt: Pint

24 teaspoons

8 tablespoons

1/2 cup

gal: Gallon

36 teaspoons

12 tablespoons =

3/4 cup

lb: Pound

48 teaspoons

16 tablespoons =

1 cup

Metric Measurement Abbreviations

Liquid Measurements Conversion Chart 8 fl. oz

1 cup

½ pint

¼ quart

mL: Milliliter

16 fl. oz

2 cups

1 pint

½ quart

g: grams

32 fl. oz

4 cups

2 pints

1 quart

kg: kilogram

128 fl. oz

16 cups

8 pints

4 quarts

l: liter

Liquid Volumes Conversion Chart

Baking Pan Conversions

1 tsp = 5 mL Dash = 1/16 tsp 1 Tbsp = 15 mL Pinch = 1/8 tsp

9-inch round cake pan =

12 cups

10-inch tube pan

16 cups

10-inch bundt pan

12 cups

9-inch springform pan =

10 cups

9 x 5 inch loaf pan

8 cups

9-inch square pan

8 cups

1 oz

2 Tbsp

30 mL

1/8 c

2 oz

4 Tbsp

60 mL

1/4 c

2 2/3 oz

5 Tbsp

80 mL

1/3 c

4 oz

8 Tbsp

120 mL

1/2 c

5 1/3 oz

11 Tbsp

160 mL

2/3 c

6 oz

12 Tbsp

177 mL

3/4 c

8 oz

16 Tbsp

240 mL

Butter Conversion Chart 1 cup = 2 sticks = 8 ounces = 230 grams = 8 tablespoons HOLIDAY COOKBOOK • FRIDAY, NOVEMBER 19, 2021

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FRIDAY, NOVEMBER 19, 2021 • HOLIDAY COOKBOOK