November 21, 2020
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k o o b k o o C liday
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SATURDAY, NOVEMBER 21, 2020
HOLIDAY COOKBOOK
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APPETIZERS, DIPS & BEVERAGES Sauerkraut Salad 1-32 oz. can sauerkraut 2 carrots, diced ½ C onions, diced ½ C celery, diced 1 sweet red pepper, diced 1 C sugar Mix thoroughly. Chill overnight. Deborah Marks Ubly •••••• Grandma Nimtz's Sweet Pickles 7 C sliced pickles 1 C sliced onions 1 sliced green pepper 1 sliced red pepper 2 C white sugar 1 C white vinegar 2 T kosher salt 1 tsp celery seed 1 tsp mustard seed Mix vinegar, sugar, salt,
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.
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celery seed, and mustard seed. Cook on medium-high heat until sugar is dissolved. Mix pickles, onions, and peppers. Pour vinegar mixture over pickle mixture. Allow to cool to room temperature, then place in refrigerator. Christina Deming Sebewaing •••••• Pumpkin Smoothie 1-15 oz. can pumpkin, chilled 1-12 oz. can evaporated milk 1 ½ C orange juice 1 small banana, sliced 1/3 C packed light brown sugar 2 dozen ice cubes, optional 2 tsp. cinnamon, optional Place pumpkin, evaporated milk, orange juice, banana and sugar in blender. Cover and blend until smooth. Pour
over ice and sprinkle with cinnamon if desired. Makes 6 servings. Judy Freel Ubly •••••• Smoked Sausage Bits 1 lb. sausage links 1 C jelly (plum, apple or grape) 2 T soy sauce 1 Td Dijon mustard Cut sausage in one-inch lengths. Fry then remove sausage from pan. Add jelly, soy sauce and mustard. Bring to boil. Place sausage back into pan and stir so all sausage is covered. Serve warm or cold. Pat Ignash Port Austin •••••• Roasted Candied Carrots 2 T olive oil
¼ C honey 1 tsp ground cumin ½ tsp smoked paprika ½ tsp seasoned salt 1-2 lb. bag fresh carrots, cut into 2 ½ inch pieces Heat oven to 450 degrees. Place a 15x10x1 inch pan in oven for ten minutes to preheat. In a large bowl, mix all ingredients except carrots until blended. Add carrots and toss to coat. Spray hot pan with cooking spray. Place carrots in single layer in pan. Roast uncovered for 30 minutes, stirring once, until golden brown. Immediately remove carrots from pan. Deborah Marks Ubly
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HOLIDAY COOKBOOK
SATURDAY, NOVEMBER 21, 2020
SOUPS, SALADS & BREADS Colleen’s Vegetable Soup
Apple Salad
6 to 8 medium potatoes 1 pkg. chili seasoning mix 2 lbs. hamburger, cooked and drained 1 can green beans 1 can whole kernel corn 1 can stewed or diced tomatoes 1 can sweet green peas Salt and pepper to taste Cook and drain the hamburger. Put into large pan or slow cooker. Peel and cut potatoes. Add vegetables, package of chili seasoning mix and potatoes to pan or slow cooker. Cover with water and cook until potatoes are tender. Colleen Smith Bad Axe •••••• Jar Salad Dressing
4 red apples 4 yellow apples 1 can mandarin oranges 1 can chunk pineapple 1 ½ C grapes cut in half ½ C mayonnaise ½ C sugar 3 oz. cream cheese Wash apples and cut into small cubes. Add mandarin oranges and grapes. Mix mayonnaise, sugar and cream cheese. Pour the mixture into the fruit and mix well. Pat Ignash Port Austin •••••• Shortbread
2 T caper liquid 1 T capers 6 T balsamic vinegar 6 T dill pickle juice 8 T olive oil 4 T Dijon mustard Whisk all ingredients together and serve over salad, fish, or chicken. Also makes a great mari-nade. Serves 20. Ashley Wisneski •••••• Quick Banana Bread 1 ½ C mashed bananas 3 C Bisquick mix ¾ C sugar ½ C milk 1 egg 3/4 C chopped nuts Mix the above ingredients well. Pour into a 9x5 sprayed loaf pan. Bake at 350 degrees for one hour. Pat Ignash Port Austin ••••••
½ C confectioners’ sugar 2 C flour ½ C cornstarch ½ tsp salt 1 C butter, softened ½ C sugar In a large bowl, cream the butter and sugar until light and fluffy. Combine flour, cornstarch and salt. Gradually add to the creamed mixture and mix well. Roll the dough into a 15x2x1 inch rectangle and chill. Preheat oven to 325 degrees. Cut into ¼ inch slices and place two inches apart on ungreased baking sheets. Prick with a fork. Bake for 1012 minutes or until set. Remove to wire racks to cool. Deborah Marks Ubly •••••• Chicken Rice Soup 1 T canola oil 1 carrot, chopped 1 stalk celery, chopped ½ onion, chopped ½ tsp minced garlic
1/3 C uncooked long grain rice ¾ tsp basil ¼ tsp pepper 2-14 oz. cans chicken broth 3 T flour 1 can evaporated milk 2 C cubed cooked chicken breast In a large pan, heat oil over medium heat. Saute carrot, celery and onion until tender. Add garlic and cook one minute. Stir in rice, seasonings and broth. Reduce heat and simmer covered about 15 minutes. Mixt flour and milk until smooth. Add to pan and cook two minutes. Add chicken. Judy Freel Ubly
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www.tatbus.com
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SATURDAY, NOVEMBER 21, 2020
HOLIDAY COOKBOOK
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MAIN DISHES & CASSEROLES
Nan's Chili 2 cans kidney beans 2 cans sliced tomato 2 lbs. hamburger 1-64 oz. tomato juice (I use V-8) 1 can pork and beans 1 can Hormel chili with beans 5 potatoes, peeled and cubed 4 T chili powder Brown hamburger and drain. Add all ingredients into an 8-quart pot. Bring to a boil for approximately 15 minutes.
Cover and simmer for four hours, stirring occasionally. Raeann Roehrig •••••• Sheet Pan Chicken Meatballs with Charred Broccoli 2/3 C ketchup 2 T soy sauce 4 T Worcestershire sauce 2 T honey 4 T water 2 tsp ground ginger, divided 1/2-3/4 tsp black pepper,
The Lamplighter Restaurant
divided 2 heads broccoli, cut into bite sized florets 2 T olive oil 1 lb. ground chicken 1 large egg 2 cloves garlic, grated 6 T breadcrumbs 1 tsp sesame oil Mix ketchup, soy sauce, Worcestershire, honey, water, 1 tsp ginger, and 1/4-1/2 tsp pepper in small pan. Set aside Stop At
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4 T of mixture for glazing. Bring remaining mixture to simmer over medium-high heat, stirring occasionally, until sauce thickens (about 5 minutes). Preheat oven to 450 degrees. Toss broccoli with oil, and salt and pepper to taste, and place on oiled baking sheet. Combine chicken, egg, garlic, breadcrumbs, sesame oil, 1 tsp ginger, and 1/4 tsp pepper. Form into 12 meatballs and arrange on baking sheet. Glaze with reserved sauce mixture. Bake until meatballs are cooked through to 165 degrees (about 15 minutes). Then broil meatballs for 1-2 minutes until slightly browned on top. Drizzle meatballs and broccoli with sauce and serve over rice. Christina Deming Sebewaing •••••• Sloppy Franks 1 green pepper, chopped 1/3 C chopped onion
2 T oleo or butter ½ C barbeque sauce 1 lb. hotdogs, cut into ¼-inch slices Hamburger buns Cook and stir peppers and onion in skillet until onion is tender. Stir in barbecue sauce and hotdogs. Heat to boiling. Reduce heat and simmer uncovered for ten minutes. Colleen Smith Bad Axe •••••• Easy Chicken Pot Pie 1 bag frozen mixed vegetables 2 chicken breast, cut and cubed 1-26 oz. can cream of chicken soup 1-10.5 oz. can cream of chicken soup Canned biscuits in tube Place all ingredients into slow cooker. Cook on high for 4 to 5 hours. When ready place biscuits on cookie sheet and bake according to directions. If serving more than four people, use two tubes of biscuits. Nancy Smith Bad Axe
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HOLIDAY COOKBOOK
SATURDAY, NOVEMBER 21, 2020
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MAIN DISHES & CASSEROLES 1-2-3 Meatloaf 1 lb. ground sirloin 1 pkg onion soup mix 1 egg 1 tsp salt 1 tsp pepper ½ C ketchup ½ C breadcrumbs ½ C water Preheat oven to 350 degrees. Mix ingredients in a bowl. Spray a loaf pan with cooking spray. Mold the meat into loaf pan. Bake two hours. Pat Ignash Port Austin •••••• Easy Smoked Sausage Skillet 1 pkg. smoke sausage (2 sticks) cut diagonally, sliced thin 2 cloves garlic, crushed ¼ C olive oil 1 large red pepper, sliced thin 1 small yellow onion, sliced thin 1 pkg. frozen broccoli, thawed ½ C chicken broth or water ½ C tomato sauce 2 C instant rice ½ C shredded Mozzarella cheese Heat olive oil and garlic in
skillet. Stir in smoked sausage slices and cook until browned. Add pepper, onion, broccoli, broth and tomato sauce and simmer for ten minutes until the vegetables are tender and the liquid is absorbed. In the meantime, prepare rice according to package instructions. Stir rice into the skillet and sprinkle with cheese and serve. Judy Freel Ubly •••••• Sausage Pasta 1 lb. ground Italian sausage 8 oz. penne 1 tsp garlic powder 1/2 tsp dried sage 14 1/2 oz can petite diced tomatoes 1 C half and half, warmed 1/2 C shredded or grated Parmesan frozen spinach, drained Cook noodles according to package. In a separate pan, brown the sausage. Drain and add in remaining ingredients. Stir. For a thicker sauce, in a separate bowl stir 1-2 T of
cornstarch together with equal parts cold water. It should be smooth. Stir the mixture into the pot and the sauce should thicken up very quickly. Add in noodles. Amanda Wessels •••••• Spinach dip appetizer 8 oz. package cream cheese 1 C sour cream 1 C Parmesan cheese 1 1/2 C Parmesan cheese blend 12 oz frozen spinach, thawed and drained 1 T minced garlic 3 T diced onion 1/4 tsp salt 1/4 tsp pepper 1/4 tsp dried parsley Mix all in a crock pot and heat until melted together. Serve with crackers or veggies. Amanda Wessels •••••• Taco Salad 1 lb. hamburger 1 pkg. taco seasoning 1 large bag nacho cheese Doritos, crushed 1 bottle French dressing
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Hours: Monday-Saturday 8 AM-5 PM Sunday 12 -4 pm
1-16 oz. bag shredded cheddar cheese 1 large head of lettuce, chopped 1 large tomato, chopped 1 small, sweet onion, chopped 1 container sour cream, optional Brown hamburger and add taco seasoning and let cool.
In a separate bowl, put the lettuce, tomato and onion. When ready to serve, add in hamburger, Doritos, cheese and dressing. Top with sour cream, optional. Joshuah Guigar Bad Axe
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KUNDINGER & KROLL, INC. 31 E. MAIN ST. SEBEWAING • 989-883-2770
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SATURDAY, NOVEMBER 21, 2020
HOLIDAY COOKBOOK
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DESSERTS, PASTRIES & PIES Jell-O Fluff Salad 1 large box orange Jell-O 2 cans crushed pineapple, drained 1-24 oz. container small curd cottage cheese 1-16 oz. Cool Whip Combine dry Jell-O and pineapple. Add cottage cheese and Cool Whip. Refrigerate for two hours. Tammie Guigar Bad Axe •••••• Milk Chocolate Peanut Butter Bars 1 C peanut butter 1 ¼ C white sugar 6 T butter or margarine 1 tsp. vanilla 3 eggs 1 C flour 1-12 oz. pkg chocolate chips In large mixing bowl, put peanut butter, sugar, butter, vanilla and eggs. Mix together very well. Add flour mix into batter then add one cup of chocolate chips.
Spread evenly in a 13x9 cake dish after spraying it with non-stick spray. Bake at 325 degrees for 30 minutes. Remove from oven. Sprinkle with remaining chocolate chips. Let soften then spread evenly. Nancy Smith Bad Axe •••••• Thin Mint Pie 1 C mint cookies crushed 3 T hot water 1 graham cracker shell 4 oz. cream cheese 1/3 C sugar 2 T milk 8 oz. Cool Whip, thawed 1/8 tsp peppermint extract Green food coloring, optional Crush one sleeve thin mint cookies; add hot water and make a paste. Spread carefully in a graham cracker shell. In a bowl, mix cream cheese, sugar, milk and peppermint extract. Add thawed Cool Whip. Fold until well blended. Put in shell. May sprinkle with
thin mint crumbs or green sugar sprinkles. Chill for three hours. Pat Ignash Port Austin •••••• Apple Pie Cupcakes 1 pkg. yellow cake mix 2 T butter 4 medium tart apples, peeled and finely chopped ¾ C packed brown sugar 1 T cornstarch 1 T water Frosting: 1 C butter softened 3 C confectioners’ sugar 2 T heavy shipping cream 1 tsp vanilla 1 ½ tsp cinnamon Thinly sliced apples, optional Prepare and bake cake mix according to package directions for cupcakes. In a large skillet, heat butter over medium heat. Add apples and brown sugar and cook and stir until apples are tender, 10-12 minutes. In a small bowl, mix cornstarch
and water until smooth. Stir into pan. Bring to a boil. Cook and stir until thickened, 1-2 minutes. Remove from heat and cool completely. Using a paring knife, cut a one-inch wide cone shaped piece from top of each cupcake and discard removed portion. Fill cavity with apple mixture. In a large bowl, combine all frosting ingredients and beat until smooth. Frost cupcakes. If desired, top with apple slices to serve. Yield: 2 dozen Judy Freel Ubly •••••• Marshmallow Fruit Fluff 2 cans mandarin oranges, drained 2 cans crushed pineapple, drained 1 jar maraschino cherries, drained 2 C mini marshmallows 1-16 oz. container Cool Whip, thawed Mix fruit together and
add marshmallows. Fold in Cool Whip and refrigerate overnight. Tiffanie Guigar Bad Axe •••••• Peach Angel Food Cake Dessert 1 angel food cake, baked 2-3 oz. pkgs peach Jell-O 2 C boiling water 1 qt. peaches 1 pkg. instant vanilla pudding 1-8 oz. container Cool Whip Break cake into bite size pieces. Spread in 13x9 inch pan. Dissolve Jell-O in boiling water and pour over cake. Add sliced peaches. Let sit in refrigerator. Prepare instant pudding. Spread over peaches. Top with Cool Whip. Any kind of fruit and Jell-O is good. Deborah Marks Ubly
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HOLIDAY COOKBOOK
SATURDAY, NOVEMBER 21, 2020
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SATURDAY, NOVEMBER 21, 2020
HOLIDAY COOKBOOK
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CAKES, COOKIES & CANDY Pumpkin Pie Cake 2 C cooked pumpkin 3 eggs, unbeaten ¾ C white sugar ¾ C brown sugar 1-13 oz. can evaporated milk 1 ½ tsp cinnamon ½ tsp pumpkin pie spice 1 yellow cake mix 1 C chopped nuts, optional Mix well and pour into 13x9 inch pan. Pour 1 box of yellow cake mix evenly over batter. Melt 1 C butter and pour over cake mixture then sprinkle with one cup chopped nuts, optional. Bake at 350 degrees for one hour or until toothpick comes out clean. Deborah Marks Ubly •••••• 7-Up Cake 1 white cake mix 1 large pkg instant lemon pudding 1-12 oz. can 7-Up 3 large eggs ½ C canola oil Mix all ingredients together. Bake at 350 degrees in a 13x9
cake pan for 40 minutes or until done. Jeffrey Guigar Bad Axe •••••• Pumpkin Chocolate Chip Muffins 1/2 C granulated sugar 1/2 C packed brown sugar 1 C + 1 ½ T all-purpose flour 3/4 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt Heaping 1/2 tsp cinnamon Heaping 1/2 tsp pumpkin pie spice 1 large egg 3/4 C pumpkin puree 1/3 C applesauce 1/3 C water 1/2 C (or more!) dark chocolate chips In a large bowl, combine both sugars, flour, baking soda, baking powder, salt, and spices. In another bowl, combine egg, pumpkin, applesauce, and water. Add wet ingredients to dry ingredients and mix until just combined. Mix chocolate chips into batter.
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282 GRINDSTONE ROAD • PORT AUSTIN
Divide mixture into muffin tins. One batch will make about one dozen muffins. Bake at 350 degrees for about 20 minutes, or until a toothpick inserted into the middle comes out clean. Christina Deming Sebewaing •••••• Grandma Nimtz's Cornflake Cookies
1 ½ C Rice Krispies 1 C mini marshmallows 1 C dry roasted peanuts ½ C peanut butter Melt chocolate bark. Add peanut butter. Mix remaining ingredients. Drop by spoonful on wax paper. Cool until set. Deborah Marks Ubly •••••• No Bake Cookies
1/2 C white sugar 1/2 C Karo corn syrup 1 C peanut butter 3-4 C cornflakes Bring sugar and corn syrup to a good boil in a large pan. Remove from heat and add in one cup of peanut butter. When melted, add in cornflakes and stir so they are well coated. Drop by tablespoonfuls onto waxed paper. Enjoy! Christina Deming Sebewaing •••••• Chocolate No Bake Peanut Cookies
1 ¾ C white sugar ½ C milk 4 T baking cocoa ½ C butter 1 tsp. vanilla ½ C peanut butter 3 C quick cooking oatmeal Put sugar, milk, butter, vanilla and baking cocoa in pan. Bring to a boil and let boil for two minutes. Stir frequently. Remove from burner and add peanut butter and oatmeal. Mix well then drop by spoonful onto wax paper. Colleen Smith Bad Axe ••••••
1 lb. chocolate almond bark
3 Minute-3 Ingredient Fudge 1-14 oz. can sweeten condensed milk 1-12 oz. bag chocolate chips 1 tsp. vanilla Butter a square 8x8 cake dish and line it with parchment or wax paper. In microwave safe two-quart bowl, heat chocolate chips and condensed milk on high for one minute. Remove from microwave. Let sit for one minute. If needed, heat an additional 30 seconds. Stir until chips are completely melted and chocolate is smooth. Stir in vanilla. Pour fudge into prepared pan. Let fudge cool completely before cutting into squares. Store fudge in an airtight container. Does not need to be refrigerated. Betty McKnight Bad Axe •••••• Easy Dump Cake One box Jiffy Cake Mix Fruit or pie filling of your choice
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HOLIDAY COOKBOOK
SATURDAY, NOVEMBER 21, 2020
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CAKES, COOKIES & CANDY Spray an 18"x13" sheet pan with nonstick cooking spray and spread cookie dough out evenly in pan. Sprinkle remaining 1/4 cup chocolate chips on top. Bake for 20-25 minutes or until middle is set up and edges are golden brown. Let cool and cut into squares. Amanda Wessels •••••• Chocolate Angel Food Candy (Sponge Candy)
Cinnamon 1 stick of margarine or butter Put fruit with juice in 9x13 cake dish. Sprinkle cinnamon lightly over fruit or pie filling. Sprinkle cake mix over fruit or filling evenly. Slice stick of butter or margarine on top of cake mix. Bake at 325 degrees for 30-35 minutes. Betty McKnight Bad Axe •••••• Almond & Peanut Butter Cookies 1/2 C sugar 1/2 C packed brown sugar 1/4 C butter, softened 1/4 C shortening 1/4 C creamy peanut butter 3/4 C crunchy almond butter 1 egg 1 tsp vanilla extract 1/4 tsp almond extract 1/2 tsp baking powder 3/4 tsp baking soda 1/2 tsp salt 1 c all-purpose flour 2/3 C old fashioned oats 1/4 C additional dusting sugar
Preheat oven to 350 degrees. In your stand mixer cream together the butter, Crisco, 1/2 C sugar, and brown sugar. Add peanut butter, almond butter, egg, and the vanilla and almond extracts. Mix to combine. Mix in baking powder and baking soda. Add flour and turn mixer on slowly, so you don't get a flour facial. Once the flour is partially mixed, add in the oats and mix until just combined. Using a cookie scoop, plop the cookies into a small bowl with the additional 1/4 C of sugar and mix around to cover the cookies. Place cookies on a parchment covered cookie sheet about 1 inch apart and bake for 10-11 minutes or until golden brown around the edges. Remove from the cookie sheet and place on cooling rack. Ashley Wisneski •••••• Chocolate Cherry Cake 1 box devil food cake mix
1-21 oz. cherry pie filling 2 eggs beaten well ½ tsp almond extract, optional Mix by hand the ingredients listed. Pour in a 13x9 pan and bake in a 350-degree oven for 30 minutes. Frost with your favorite chocolate frosting. Pat Ignash Port Austin •••••• Sheet pan cookies 1 C butter, melted and cooled 1 1/4 C brown sugar 3/4 C sugar 1 T vanilla 2 eggs 2 3/4 C flour 1 teaspoon baking soda 1 teaspoon salt 2 1/4 C mini semisweet chocolate chips, divided Whisk together flour, baking soda, and salt. In a separate bowl, mix cooled butter and sugars. Add in egg and vanilla. Mix. Slowly incorporate dry ingredients into the wet ingredients. Add in chocolate chips. Save 1/4 cup.
1 tsp butter 1 C sugar 1 C dark corn syrup 1 T white vinegar 1 T baking soda ½ lb. dark chocolate candy coating, coarsely chopped 1 tsp shortening, divided ½ lb. milk chocolate candy coating, coarsely chopped Line a 9-inch square pan with foil and grease foil with butter. Set aside. In a large heavy saucepan, combine sugar, corn syrup and vinegar. Cook and stir over medium heat until the sugar is dissolved. Bring mixture to a boil. Cook,
without stirring, until a candy thermometer reads 300 degrees. Remove from heat and stir in baking soda. Immediately pour mixture into prepared pan. Do not spread candy. Cool. Using foil, lift candy out of pan. Peel off foil. Break candy into pieces. In a microwave, melt dark chocolate coating and ½ tsp shortening. Stir until smooth. Dip half the candies in melted chocolate mixture, allowing excess to drip off. Place on waxed paper. Let stand until set. Repeat with the milk chocolate coating, remaining ½ tsp shortening and candies. Store in an airtight container. Makes about 1 ¼ lbs. Deborah Marks Ubly
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Convection oven cooks and browns more evenly, using a rear fan to circulate hot air. Self-cleaning oven cleans the oven cavity without the need for scrubbing or chemical cleaners Cook an entire meal at once with a 5.3 cubic foot oven which provides enough room for multiple dishes.
Delivers high heat for fast boiling Cook up to six grilled cheeses at once on the industry’s largest integrated griddle Large oval fifth burner is ideal for griddle cooking Easily and safely clean grates in the dishwasher
Thumb Hardware & Appliance Center 23 North Main St., Elkton • 989-375-2530 Store Hours: Mon.-Fri. 8am-5:30pm | Sat. 8am-4pm
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SATURDAY, NOVEMBER 21, 2020
C O N G R A T U L A T I O N S
HOLIDAY COOKBOOK
WINNERS First Place: Peach Angel Food Cake Dessert 1 angel food cake, baked 2-3 oz. pkgs peach Jell-O 2 C boiling water 1 qt. peaches
PO Box 320 Port Austin, MI 48467
989-738-5202 800-646-9424 Fax: 989-738-5204 www.finanandschmidt.com finanschmidt@centurytel.net
Break cake into bite size pieces. Spread in 13x9 inch pan. Dissolve Jell-O in boiling water and pour over cake. Add sliced peaches. Let sit in refrigerator. Prepare instant pudding. Spread over peaches. Top with Cool Whip. Any kind of fruit and Jell-O is good.
1 pkg. instant vanilla pudding
Deborah Marks Ubly
1-8 oz. container Cool Whip
Second Place: Milk Chocolate Peanut Butter Bars 1 C peanut butter 1 ¼ C white sugar 6 T butter or margarine 1 tsp. vanilla 3 eggs 1 C flour
In large mixing bowl, put peanut butter, sugar, butter, vanilla and eggs. Mix together very well. Add flour mix into batter then add one cup of chocolate chips. Spread evenly in a 13x9 cake dish after spraying it with non-stick spray. Bake at 325 degrees for 30 minutes. Remove from oven. Sprinkle with remaining chocolate chips. Let soften then spread evenly. Nancy Smith Bad Axe
1-12 oz. pkg chocolate chips
Third Place: Easy Smoked Sausage Skillet 1 pkg. smoke sausage (2 sticks) cut diagonally, sliced thin
8561 Lake Street
michigansthumb.com
2 cloves garlic, crushed ¼ C olive oil 1 large red pepper, sliced thin 1 small yellow onion, sliced thin 1 pkg. frozen broccoli, thawed ½ C chicken broth or water ½ C tomato sauce 2 C instant rice ½ C shredded Mozzarella cheese
Heat olive oil and garlic in skillet. Stir in smoked sausage slices and cook until browned. Add pepper, onion, broccoli, broth and tomato sauce and simmer for ten minutes until the vegetables are tender and the liquid is absorbed. In the meantime, prepare rice according to package instructions. Stir rice into the skillet and sprinkle with cheese and serve. Judy Freel Ubly
HOLIDAY COOKBOOK
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SATURDAY, NOVEMBER 21, 2020
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KITCHEN CONVERSIONS Standard Measurement Abbreviations Tbsp: Tablespoon
Dry Measurements Conversion Chart
tsp: Teaspoon oz: Ounce fl. oz: Fluid ounce c: Cup qt: Quart pt: Pint gal: Gallon lb: Pound
3 teaspoons
=
1 tablespoon
=
1/16 cup
6 teaspoons
=
2 tablespoons
=
1/8 cup
12 teaspoons
=
4 tablespoons
=
1/4 cup
24 teaspoons
=
8 tablespoons
=
1/2 cup
36 teaspoons
=
12 tablespoons =
3/4 cup
48 teaspoons
=
16 tablespoons =
1 cup
Liquid Measurements Conversion Chart
Metric Measurement Abbreviations
8 fl. oz
=
1 cup
=
½ pint
=
¼ quart
16 fl. oz
=
2 cups
=
1 pint
=
½ quart
mL: Milliliter
32 fl. oz
=
4 cups
=
2 pints
=
1 quart
g: grams
128 fl. oz
=
16 cups
=
8 pints
=
4 quarts
kg: kilogram
Butter Conversion Chart
l: liter
1 cup = 2 sticks = 8 ounces = 230 grams = 8 tablespoons
Baking Pan Conversions 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
CheCk Out Our CustOm engraveable gifts cutting boards, onaments, travel mugs, cups, frames, wall hangings & more! 735 N. Van Dyke • Northgate Shopping Center Bad Axe 989-269-9131
Monday - Friday 8-7, Saturday 8-5:30
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SATURDAY, NOVEMBER 21, 2020
HOLIDAY COOKBOOK
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