NOVEMBER 5, 2014
Holiday Cookbook
• Appetizers, Dips & Beverages • Main Dishes & Casseroles • Cakes, Cookies & Candies • Breads & Coffee Cakes • Soups & Salads • Wild Game
Supplement to:
www.michigansthumb.com
2 • Wednesday, November 5, 2014 • HOLIDAY COOKBOOK HURON DAILY TRIBUNE • www.michigansthumb.com
2014 Holiday Cookbook Contest winners announced The Huron Daily Tribune’s yearly holiday cookbook contest, once again, had many delightful recipes submitted. The top three winners will win $100 for first place, $75 for
second place and $50 for third place. This year’s first place winner is Maze Gusa for her Baked Caramel ‘n’ Coconut Apples. Second place goes to Sarah Behaeghe for her
BAKED CARAMEL ‘N’ COCONUT APPLES 4 medium Rome apples, cored 1 can (12 oz) diet black cherry soda 2 no-calorie sweetener packets ¼ tsp. ground cinnamon 2 Tbsp fat-free, low-fat or light caramel dip 2 Tbsp sweetened flaked coconut Step 1: Preheat oven to 375 degrees. Step 2: Place apples in an 8 inch square baking pan. Step 3: Pour soda over apples; sprinkle with sweetener and cinnamon. Step 4: Bake apples until tender, 45-55 minutes. Step 5: Once cool enough to handle, remove apples and vertically cut into halves. Step 6: Drizzle with caramel dip and sprinkle with shredded coconut and enjoy! Maze Gusa Ubly
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Leftover Turkey Cranberry Cream Cheese Pockets recipe, and third place goes to Nancy Smith for her Toasty Peach Crisp recipe. Congratulations!
LEFTOVER TURKEY CRANBERRY CREAM CHEESE POCKETS One 8 oz. can of crescent roll dough 1 cup of leftover turkey, chopped 1/2 cup cranberry sauce (whole or jellied) 1 small diced onion 8 oz. package of cream cheese Servings: 4 Pre-heat the oven to 375 degrees, as per the directions on the crescent roll package. Roll out half of the dough flat onto a cookie sheet (the new crescent roll ‘dough sheets’ work really well for this). Combine turkey, cranberry sauce, onion, and cream cheese in a bowl until well incorporated. Spread mixture onto the dough, leaving about a quarter of an inch from the edge. Spread out the remaining half of dough and place onto the turkey mixture as the top half. Seal the edges as best you can, creating a calzone-style ‘pocket.’ Place in the oven and bake for roughly 10-15 minutes, following the directions on the crescent roll can, until the crust is golden brown. Let cool about 10 minutes and slice into quarters to serve. Sarah Behaeghe Caseville
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HURON DAILY TRIBUNE • www.michigansthumb.com
HOLIDAY COOKBOOK • Wednesday, November 5, 2014 • 3
2014 Holiday Cookbook Breads & Coffee Cakes Contest winners announced TOASTY PEACH CRISP 5 cups sliced peaches fresh or canned ¼ tsp nutmeg ¼ tsp cinnamon 1/3 cup flour 1 cup oatmeal ½ cup brown sugar ½ cup butter Heat oven to 350 degrees. In 9x13 cake pan, place peaches in dish. Sprinkle with nutmeg and cinnamon. Combine oatmeal, flour and brown sugar with melted butter. Stir together until crumbly. Sprinkle over peaches. Bake for 30 minutes. Nancy Smith Bad Axe
out clean (except for a little melted chocolate) about 50-60 minutes. Let sit for about 15 minutes cooling. Yield: 10 servings. Laurie Preston Port Austin GRANDMA’S COFFEE CAKE ½ cup margarine 1 ¼ cup sugar 2 eggs 1 tsp vanilla 1 ½ cup milk with 1 Tbsp vinegar in it 2 ½ cups flour 1 tsp soda 1 tsp baking powder ½ tsp salt Topping: 1/3 cup brown sugar ¼ cup sugar 1 cup chopped nuts 1 tsp cinnamon Cream margarine and sugar,
vanilla and eggs. Add dry ingredients alternately with sour milk. Spread half of the mixture in a greased 9x13 pan. Top with half of topping mixture, then the rest of the butter mixture and then the rest of the topping mixture. Bake 350 degrees for 30 minutes. Serves 24 Lois Diebel Bay Port
¾ tsp baking powder 1 cup raisins Blend eggs, oil, zucchini, sugars and vanilla. Stir flour, salt, baking soda, cinnamon and baking powder. Add to wet ingredients. Mix well. Add pineapple and raisins. Bake in 2 greased loaf pans at 350 degrees for one hour. Geraldine Rutkowski Ubly
ZUCCHINI PINEAPPLE BREAD 3 eggs, beaten until frothy 1 cup brown sugar 3 tsp cinnamon 8 oz crushed pineapple, drained ¾ tsp. baking soda 1 cup oil 1 cup sugar 2 cups zucchini, shredded 1 tsp salt
Breads & Coffee Cakes CHOCOLATE CHIP PUMPKIN BREAD ½ cup salted butter 1 ¼ sugar 3 large eggs 1 tsp. vanilla extract 1 cup pumpkin (not pumpkin pie filling) 1 ¾ flour 1 tsp. baking soda 1 tsp. baking powder ½ tsp. salt ½ tsp. of each: cinnamon, ground ginger, ground nutmeg 1/3 cup mill ¾ cup chocolate chips or raisins ¾ cup chopped walnuts or pecans (optional) Grease and flour a 9x5 inch loaf pan then set aside. Heat oven to 350 degrees. Using an electric mixer on medium speed, cream the butter in a large bowl, gradually adding the sugar. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and pumpkin. In another bowl, sift together the flour, baking soda, baking powder, salt and spices. With a
wooden spoon, blend a third of the flour mixture into the butter mixture. Then add half the milk. Alternate additions of the remaining flour mixture and the milk, blending well after each addition. Fold into the chocolate chips and walnuts. Scrape the batter into the prepared pan. Bake until a toothpick inserted into the center of the bread comes
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4 • Wednesday, November 5, 2014 • HOLIDAY COOKBOOK HURON DAILY TRIBUNE • www.michigansthumb.com
Appetizers, Dips, Beverages JACK OHANTERA CHEESE BALL 2-8 oz. pkg cream cheese – softened 2 oz (3/4 cup) cheddar sharp, grated 3 scallions, chopped 2 tsp Worcestershire sauce ½ cup nacho cheese chips – crushed 4 ripe pitted olives – optional 1 small dill pickle – optional Mix first four ingredients and shape into a ball. Roll in crushed chips. Wrap in plastic and freeze at least one hour. Serve with nacho chips or crackers. Lucille Gusa Minden City
Season’s Greeting
NUTELLA CHEESECAKE DIP 1 cup heavy cream 1 pkg (8 oz) cream cheese, at room temp. 3 Tbsp. confectioners’ sugar ¾ cup Nutella Strawberries and/or graham crackers Step 1: Whip heavy cream on medium-high speed until stiff peaks form Step 2: In separate bowl, whip cream cheese and confectioners’ sugar until smooth, about one minute. Step 3: Add Nutella and blend until well combined. Step 4: Add half of whipped cream and, with rubber spatula, gently fold mixture until nearly blended, then add remaining whipped cream and gently blend until no streaks remain. Step 5: Serve with fruit or crackers. Step 6. Store in airtight container. Maze Gusa Ubly CRACKER DIP
HARD CANDY Ingredients 2 cups sugar 2/3 cup light corn syrup 3/4 cup water 1 dram Lorann Cinnamon Flavoring Lorann 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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1 pkg Hidden Valley Ranch dressing mix 1 cup mayo (not Miracle Whip) 2 (8 oz) pkg cream cheese 1 (2 cup) pkg finely shredded Cheddar cheese Combine dressing mix, mayo, cream cheese and cheddar cheese.
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Mix well. Serve with crackers or pretzels. Lois Diebel Bay Port CRAB CAKE STUFFED SHRIMP 10 Tbsp unsalted butter divided 1 cup chopped yellow onion 1 cup chopped green bell pepper 1 cup chopped red bell pepper ¼ cup dry white wine 2 cloves garlic, minced 2 (8 oz) containers jumbo lump crabmeat, picked free of shell 1 sleeve round buttery crackers (about 30 crackers), crushed ½ cup Panko (Japanese bread crumbs) ½ tsp ground red pepper 1 tsp Old Bay seasoning 1 tsp kosher salt 1 tsp ground black pepper 24 large fresh shrimp, peeled (tails left on) Line a rimmed baking sheet with parchment paper. In a medium skillet, heat 5 tablespoons butter over medium heat until melted. Add onion, and cook, stirring frequently, for about 8 minutes, or until onion is tender. Add bell peppers, remaining 5 tablespoons butter, white wine and garlic, stirring to combine well. Cook for 4 minutes, or until bell peppers are tender. In a large bowl, add crabmeat, onion mixture, cracker crumbs, Panko, red pepper, Old Bay, salt and black pepper, stirring to com-
bine well. Cover and refrigerate for at least one hour, or up to 24 hours. Preheat oven to 350 degrees. Using a sharp knife and starting at the tail end, butterfly each shrimp, cutting to, but not through, underside of shrimp; remove and discard vein. On a clean flat surface, place each shrimp butterflied side down, pressing to flatten. Form about 3 tablespoons crab mixture into an oval. Place on top of shrimp, pressing the shrimp tail over the crab mixture to secure. Repeat with remaining shrimp and crab mixture. Place shrimp on prepared pan. Bake for about 8 minutes, or until a thermometer inserted into the center of shrimp tails reaches 145 degrees. Serve immediately. Karen Havrilla Caseville SNACK MIX 5 cups Corn Chex 2 cups cinnamon Teddy Grahams crackers 2 cups salted peanuts 2 cups mini pretzels 1 cup sugar ½ cup Karo light corn syrup ½ cup Oleo 2 tsp vanilla 3 cups mini-marshmallows 2 cups candy (M&Ms , candy corn, etc.) ½ cup chocolate or white chips 2 tsp corn oil
cooking spray. Combine sugar, corn syrup and Oleo in a saucepan over medium heat. Stir and bring to a boil and cook one minute. Remove from heat and add vanilla. Drizzle over snack mix and toss to coat evenly. Stir in marshmallows and candy. Immediately spread on baking sheet that has been sprayed with cooking spray. Melt ½ cup chocolate chips and oil until smooth. Drizzle over snack mix an refrigerate for 30 minutes to set chocolate. Store in covered container. BUFFALO CHICKEN DIP 10 oz can chunk chicken 2 – 8 oz pkg of cream cheese 1/3 cup hot sauce 1 cup ranch dressing Any kind of shredded cheese Mix chicken, cream cheese, ranch dressing and hot sauce. Bake at 350 degrees for 15 minutes in a 9x13 cake dish. Remove and add shredded cheese on top of dip. Put back in oven for 10 minutes. Refrigerate any leftovers. Jennifer McKnight Bellevue, Ohio
Mix together cereal, crackers, peanuts and pretzels in a large bowl that has been sprayed with
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HURON DAILY TRIBUNE • www.michigansthumb.com
HOLIDAY COOKBOOK • Wednesday, November 5, 2014 • 5
Main Dishes & Casseroles CORN SOUFFLE 1 can (15 oz) cream corn 2/3 cup milk 4 Tbsp shredded cheddar cheese 1 egg separated ½ cup cracker or bread crumbs 2 Tbsp butter Combine corn, crumbs, beaten egg yolk cheese and milk. Add salt and pepper to taste. Beat egg white stiff – fold into corn. Put in greased casserole dish and cut butter into little pieces and put on top. Bake 400 degrees for 45 minutes uncovered. Serves 6 Lois Diebel Bay Port EASY BREAKFAST CASSEROLE
the heat; simmer for 5 minutes or until sauce is thickened. Lightly butter tortillas on one side, place one tortilla buttered side down in a 2 – qt round casserole. Top with about ½ cup meat mixture and 1/3 cup cheese. Repeat layers, ending with the cheese. Pour water around the sides of the casserole (not over the top). Cover and bake for 20 minutes or until heated through. Let stand for 5 minutes before cutting. Makes: 4 to 6 servings Dawn Deering Cass City CREAMY CHICKEN LASAGNA BAKE
LAYERED TORTILLA PIE
9-12 lasagna noodles (cooked according to package directions) 1 Tbsp butter ¾ cup onion ½ cup of each green pepper and red pepper chopped well 1/3 cup milk 2 cans of cream of chicken mushroom soup (or just cream of chicken) ½ tsp. basil ¼ tsp. pepper 12 oz. cottage cheese 2 cups of cooked shredded chicken 2 cups shredded mozzarella cheese 1 cup of shredded cheddar cheese ½ cup shredded Parmesan cheese 1 ½ cups broccoli chopped well
1 lb ground beef 1 can (8 oz) tomato sauce 1 Tbsp chili powder ¼ tsp pepper 1 Tbsp butter 2 cups (8 oz) shredded cheddar cheese 1 medium onion, chopped 1 garlic clove, minced ½ tsp salt 1 can (2 ¼ oz) sliced ripe olives, drained – optional 6 corn tortillas (6 inches) ¼ cup water Preheat oven to 400 degrees. In large skillet, cook beef and onion until meat is no longer pink; drain. Add the tomato sauce, garlic, chili powder and olives, if desired. Bring to a boil. Reduce
In a large frying, pan melt butter on medium-high heat. Add onion and peppers. Cook until softened, about two minutes. Boil lasagna noodles according to package directions, drain and set aside. In a large bowl, combine onion/peppers, milk, soup, cottage cheese, cheddar cheese, Parmesan cheese and chicken. Mix well. In a well greased 9x13 pan, spread a thin layer of chicken mixture on the bottom so noodles will not stick. Lay 3-4 noodles in the pan. Cover with 1/3 of the chicken mixture. Repeat process two more times. (Noodles, mixture, noodles, mixture)
1 cup baking mix – such as Jiffy or Bisquick brand 2 cups milk 4 eggs 2 pounds bulk sausage 1 cup shredded cheese, any kind you like Salt and pepper to taste 1 sweet bell pepper chopped Cook sausage and drain. Mix all ingredients in large bowl starting with eggs, milk and baking mix. Add sausage, cheese, bell pepper and onion if you like. Spray bottom of 9x13 cake pan. Pour mixture into cake pan, and bake at 350 degrees for 35 minutes. Betty McKnight Bad Axe
Sprinkle mozzarella cheese on the top. Bake at 350 degrees for 55 minutes. Remove from oven and let rest 10 minutes. Yield: 12-14 servings. Laurie Preston Port Austin TACO BAKE 1 pkg (14 oz) Kraft Deluxe Macaroni and Cheese Dinner 1 lb ground beef 1 pkg (1 ¼ oz) taco seasoning mix ¾ cup water ¾ cup sour cream 1 ½ cups shredded cheddar cheese (divided) 1 cup Taco Bell (home originals) Thick ‘N’ Chunky Salsa Prepare dinner as directed on
package. While macaroni is cooking, brown meat. Drain. Stir sour cream into prepared dinner. Spoon half of the dinner mixture into 8 inch square or 9 inch round baking dish, top with layers of the meat mixture, 1 cup of the cheese and remaining dinner mixture, cover. Bake 15 minutes, then top with salsa and remaining ½ cup cheese. Bake uncovered an additional 5 minutes or until cheese is melted. Six servings – preheat oven to 400 degrees for a baking time of 35 minutes Dorothy Burkhard Harbor Beach LIL’ CHEDDAR MEAT LOAVES 1 egg ¾ cup milk
1 cup (4 oz) shredded cheddar cheese ½ cup quick-cooking oats ½ cup chopped onions (optional) 1 tsp salt 1 pound lean ground beef 2/3 cup ketchup ½ cup packed brown sugar 1 ½ tsp prepared In a bowl, beat the egg and milk. Stir in cheese, oats, onion and salt. Add beef and mix well. Shape into eight loaves; place in a greased 13x9x2 baking dish. Combine ketchup, brown sugar and mustard; spoon over loaves. Bake, uncovered, at 350 degrees for 45 minutes or until the meat is no longer pink, and a meat thermometer reads 160 degrees. Yield: 8 servings Cindy Johnson Elkton
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6 • Wednesday, November 5, 2014 • HOLIDAY COOKBOOK HURON DAILY TRIBUNE • www.michigansthumb.com
Main Dishes & Casseroles GLAZED SALMON 1 Tbsp brown sugar 2 tsp butter 1 tsp honey 1 Tbsp olive oil 1 Tbsp Dijon mustard 1 Tbsp soy sauce ½ to ¾ tsp salt ¼ tsp pepper 1 salmon fillet (2 to 2 1/2 lbs.)
In a small saucepan over medium heat, cook and stir the brown sugar, butter and honey until melted. Remove from the heat; whisk in the oil, mustard, soy sauce, salt and pepper. Cool for 5 minutes. Place salmon in a large foil lined baking pan; spoon brown sugar mixture over salmon. Bake uncovered at 350 degrees for 20 to 25 minutes or until fish flakes
easily with a fork. Serves: 8
Judy Freel Ubly
THANKSGIVING LEFTOVER CASSEROLE 2 ½ cups mashed potatoes 2 cups cooked, diced turkey 1 – 12 oz jar turkey gravy,
or homemade 1 cup prepared stuffing Salt and pepper to taste Place prepared mashed potatoes in a 2 quart casserole dish, sprayed with nonstick cooking spray. Combine turkey and gravy in a skillet and bring to a simmer, stirring occasionally. Remove from heat and stir in stuffing until
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November 28 • 6pm: Christmas Town Lighting at Thumb National Centennial Park. Carriage rides, Santa & more! November 29 • 11am - 1pm (or until gone): Free Bean Soup at Village Hall. Sponsored by Pigeon Chamber. December 6 • 10 - 11:30am: Milk & cookies with Santa at Scheurer Professional Center.
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combined. Add salt and pepper to taste. Spoon turkey mixture on top of potatoes and spread evenly. Cover and bake for 30 minutes at 350 degrees. Geraldine Rutkowski Ubly POLISH REUBEN CASSEROLE 2 cans (10 ¾ ounces each) condensed cream of mushroom soup 1 1/3 cups milk ½ cup chopped onion 1 Tbsp prepared mustard 2 cans (16 oz each) sauerkraut rinsed and drained 1 pkg (8 oz) uncooked medium noodles 1 ½ pounds Polish sausage, cut into ½ inch pieces 2 cups (8 oz) shredded Swiss cheese ¾ cup whole wheat bread crumbs 2 Tbsp melted butter Preheat oven to 350 degrees. Grease 13x9 inch baking pan. Combine soup, milk, onion and mustard in medium bowl; blend well. Spread sauerkraut into prepared pan. Top with uncooked noodles. Spoon soup mixture evenly over noodles, cover with sausage. Top with cheese. Combine breadcrumbs and butter in small bowl, sprinkle over cheese. Cover pan tightly with foil. Bake 1 hour or until noodles are tender. Garnish as desired. Makes 8 to 10 servings. Susan Perry Pigeon
HURON DAILY TRIBUNE • www.michigansthumb.com
HOLIDAY COOKBOOK • Wednesday, November 5, 2014 • 7
Soups & Salads CABBAGE AND BEEF SOUP 1 pound lean ground beef ½ tsp. garlic salt ¼ tsp. garlic powder ¼ tsp. pepper 2 celery ribs, chopped 1 can (16 oz.) kidney beans, rinsed and drained ½ medium head cabbage, chopped 1 can (28 oz.) diced tomatoes, undrained 1 tomato can water 4 tsp. beef bouillon granules Minced fresh parsley In Dutch oven, cook beef over medium heat until no longer pink. Stir in remaining ingredients except parsley Bring to a boil. Reduce heat; cover and simmer for one hour. Garnish with parsley. Dawn Deering Cass City
MACARONI SALAD 2 pounds macaroni, cooked and cooled 2 cups diced cheddar cheese 2 cups frozen peas, thawed 2 cups celery, diced 32 oz. jar Miracle Whip 1/3 cup milk 7-8 tsp. season salt 4 tsp. parsley flakes 2 tsp. sugar ½ tsp. pepper ¼ cup vinegar 8 Tbsp. minced onion Cook macaroni as directed on box. Drain, cool and chill. Mix the rest of the ingredients together, then add and mix into macaroni mixture. Refrigerate until serving time. Makes: 3 quarts Colleen Smith Bad Axe BRANSON STEAK SOUP 1 ½ pound lean ground beef 2 cups diced onions
1 cup diced carrots 1 cup diced celery 1 Tbsp. minced garlic 3 (14 oz.) cans of chicken broth 1 (16 oz.) can of crushed tomatoes 2 Tbsp. Worcestershire sauce 1 tsp. red pepper sauce, such as Tabasco ½ tsp. freshly ground pepper ¼ cup butter ½ cup flour Brown ground beef in a Dutch oven over medium-high heat. Drain off any grease. Add onions, carrots, celery and garlic and cook 10 to 12 minutes until vegetables are softened. Add chicken broth, tomatoes, Worcestershire sauce and pepper and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Meanwhile, melt butter in a small saucepan. Stir in flour. Cook over medium-high heat, stirring until deep brown. Whisk into soup. Cover and simmer for 15 minutes more.
Makes approximately 11 cups, enough for 6 servings. Karen Havrilla Caseville FRITO CORN SALAD 1 (12 oz.) bag frozen corn kernels, thawed or 2 cans of well-drained corn 2 cups grated cheddar cheese 1 green pepper, diced ½ cup red onion, finely diced 1 cup mayonnaise or Miracle Whip 1 Tbsp. taco seasoning 1 (10 ¼ oz.) bag Fritos (regular or chili cheese) Crushed pepper to taste In a large bowl, combine thawed corn, cheese, diced bell pepper and onions. Stir well. Then add mayonnaise and taco seasoning. Stir until thoroughly combined. Season with a little bit of pepper (optional). Just before serving, stir in crushed Fritos so they stay nice
and crunchy. Prep time: 10 minutes Yield: 10 servings Susan Perry Pigeon ZUPPA TOSCANO 1 ½ cups Italian sausage 2 cups kale, torn into pieces 2 cups potatoes, chopped fine ¾ cup diced onion 6 slices bacon 1 ½ tsp. minced garlic 2 Tbsp. chicken base 1 quart water 1/3 heavy cream Cook sausage. Cook bacon and onions. Remove bacon and crumble. Add garlic to onions and cook one minute. Add chicken base, water and potatoes. Simmer 15 minutes. Add bacon, sausage kale and cream. Simmer 4 minutes. Judy Freel Ubly
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8 • Wednesday, November 5, 2014 • HOLIDAY COOKBOOK HURON DAILY TRIBUNE • www.michigansthumb.com
Soups & Salads TANGY CUCUMBER SALAD 2 small cucumbers 1 tsp. salt, divided 2 medium tomatoes, chopped 1 medium onion, chopped ¼ cup cider vinegar 2 Tbsp. vegetable oil 1 Tbsp. honey ½ tsp. celery salt ½ tsp. dried basil ½ tsp. garlic powder ¼ tsp. dried oregano Dash cayenne pepper
Diane Riedel Harbor Beach
COLLEEN’S VEGETABLE SOUP 1 ½ pounds of hamburger, cooked and drained 1 can green beans 1 can whole kernel corn 1 can peas 1 can diced tomatoes 5-6 medium size potatoes 1 envelope chili seasoning mix Cook hamburger and drain. Put into large kettle. Add all canned vegetables. Peel and cut potatoes into medium size pieces. Add just enough water to cover soup mixture. Add envelope of chili seasoning mix. Cook until potatoes are tender. Colleen Smith Bad Axe
MY HOMEMADE CABBAGE SOUP 1 small medium head cabbage 1 can mix vegetables 1 small can mushrooms ¾ pound ground round hamburger (brown well with onions, red and green peppers) 3 Tbsp. barley Wash cabbage well. Cut up in kettle – add water to about one cup less than top of kettle. Add well-browned hamburger with cut up onions, peppers to your taste Add can of mixed vegetables with its juice Add can of mushrooms with its juice Cook on medium heat for about 45 minutes to an hour. Add more water if needed. Darlene Bender Bad Axe
?
?
Place cucumbers in a strainer; sprinkle with ½ tsp. of salt and toss. Let stand for 30 minutes. Rinse and drain well. Place in a large bowl; add tomatoes and onion. In a small bowl, whisk together the remaining ingredients; pour over cucumber mixture and toss. Cover and refrigerate for several hours. Serve with a slotted spoon. Yields
8 servings.
Cakes, Cookies & Candies
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DAISY’S FRUITCAKE 3 cups chopped peeled tart apples (about 2 large) 2 cups sugar ½ cups apple-juice 3 eggs ¾ cup vegetable oil 1 tsp vanilla extract 3 cups all purpose flour 2 tsp apple pie spice 1 tsp baking soda 1 tsp salt 2 cups coarsely chopped pecans ½ pound candied red cherries, halved ½ pound candied green cherries, halved ½ pound diced candied pineapple Line three 8x4x2 loaf pans with waxed paper. Grease the paper and set aside. In a large mixing bowl, combine apples, sugar and apple juice. Let stand for 15 minutes. In a bowl, combine the eggs, oil and vanilla. Add to apple mixture, mix well. Combine the flour, apple pie spices, baking soda and salt, add to apple mixture and mix well. Fold in pecans, cherries and pineapple. Pour into prepared pans. Bake at 350 degrees for 55 to 65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Remove waxed paper. Dorothy Burkhard Harbor Beach KELLOGG RAISIN BRAN DROP COOKIES 1 ½ cups all purpose flour ½ tsp baking powder ¾ tsp soda ½ tsp salt ½ cup shortening 1 ¼ cups brown sugar 1 egg ¼ cup milk 1 ½ cups Raisin Bran 1 tsp vanilla Sift flour, add baking powder, soda, salt and sift again. Cream shortening; add sugar until light and fluffy. Add egg. Beat well. Add vanilla. Add flour, alternately with milk. Add flakes and blend. Drop from teaspoon on greased cookie sheet. Bake at 375 degrees for 8 minutes or until done. If you use Kellogg Raisin Bran, it has more raisins and makes a better cookie. Jeannine Ziehm Owendale
NAVY CAKE 2 eggs 1 cup vegetable oil 1 cup buttermilk 1 cup hot water 1 tsp vanilla 2 cups all purpose flour 2 cups sugar 1/2 cup cocoa 1 tsp salt 2 1/2 tsps baking soda Mix first five ingredients together well in a large bowl. Add the dry ingredients and beat until smooth. Bake about 45 minutes at 350 degrees in a 9x13 inch ungreased baking pan. Cool and frost with Richmond frosting. Serves: 8-12 Richmond frosting: 1 cup sugar 3 Tbsp cornstarch 1 square cut up chocolate ¼ tsp salt 1 cup boiling water 3 Tbsp butter 1 tsp vanilla Mix sugar and cornstarch in a saucepan. Add chocolate and salt. Add water and heat until mixture thickens and is glossy. Remove from heat. Add butter and vanilla. Stir. Spread frosting on Navy cake while the frosting is still hot for a glossy frosting which remains smooth. Karen Havrilla Caseville BANANA OATMEAL COOKIES 1 ½ cup flour ¼ cup sugar ½ cup mashed bananas ½ tsp baking soda ½ tsp cinnamon ½ cup butter 3 Tbsp milk 1 egg beaten 2 cups oatmeal 1 tsp vanilla Cream sugar and butter, add egg. Stir together flour, baking soda and cinnamon. Add to mixture. Stir in oatmeal. Drop by spoonful onto a greased cookie sheet. Bake at 350 degrees for 10 minutes. Shirley Rothwell
HURON DAILY TRIBUNE • www.michigansthumb.com
HOLIDAY COOKBOOK • Wednesday, November 5, 2014 • 9
Cakes, Cookies & Candies PUMPKIN CAKE DESSERT 1-15 oz can pumpkin 1 can evaporated milk 3 eggs 1 cup sugar 4 tsp pumpkin pie spice Mix together. Pour into greased 9x13 pan. Top: Sprinkle 1 package yellow cake mix (dry) over mixture. Then melt 1 stick butter – pour over dry cake. Sprinkle with ½ cup chopped nuts. Bake 350 for 1 hour or until done. Serves 24 Lois Diebel Bay Port SNOW ON THE MOUNTAIN CAKE 1 cup dates 1 cup nuts, chopped ½ cup flour 1 cup sugar 4 eggs, beaten about 2 minutes 1 tsp baking powder 2 tsp vanilla Beat eggs, add sugar and sifted dry ingredients. Add dates, nuts and vanilla. Spread in two greased 8 inch cake pans. Bake at 350 degrees for 30 minutes. Cool. For the mountain: 5 oranges 3 bananas ½ cup shredded coconut ½ cup sugar Large container of Cool Whip Peel oranges and cut into bite size chunks. Slice bananas; add sugar (enough sugar to make a
little juice, not too much so that fruit is soggy sweet). Rip into bite size pieces. Make a thin layer of cake about 12 inches in diameter on cake plate. Make cake pieces and fruit into a mountain dome, alternating layers until all used. Begin and end with cake. Make into a mountain. Frost the whole cake with Cool Whip. Spring top with shredded coconut. Leave in refrigerator until time to serve. Use a large spoon for serving. Makes a very different cake. Betty Martin Port Hope HEATH BAR PUDDING CAKE ½ regular chocolate cake mix (18 ½ oz) 1 box instant butterscotch pudding 1 box instant chocolate pudding 2 cups milk 2 cups ice cream 12 oz Cool Whip 2 heath bars, crushed Mix cake mix as directed on box. Spread half into a 9x13 inch pan. Bake and cool (use other half of cake mix as you wish, such as cupcakes). Mix puddings, milk and ice cream together. Pour over cooled cake. Spread Cool Whip on top of pudding mixture. Sprinkle crushed heath bars on top. Refrigerate until serving time. Geraldine Rutkowski Ubly
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YUMMY CHOCOLATE OAT BARS 1 cup butter ½ cup brown sugar 1 tsp vanilla 3 cup quick oats 1 cup chocolate chips ½ cup peanut butter Grease 9x9 pan and set aside. In large saucepan over medium heat, melt butter. Stir in brown sugar and vanilla. Mix in oats. Cook over low heat for an additional 2 to 3 minutes or until ingredients are well blended. Press half of mixture into bottom of prepared pan. In a small saucepan over low heat, melt chocolate chips and peanut butter until smooth. Pour chocolate mixture over crust in pan and spread evenly. Crumble remaining half of oat mixture over chocolate layer, pressing in gently. Cover and refrigerate 2 to 3 hours. Bake 350 degrees until lightly brown. Serves 9 to 12. Lois Diebel Bay Port COOKIE DOUGH – REESES CUP BROWNIES Pre-heat oven to 350 degrees You will need a brownie pan with 12 separate wells 1 pkg refrigerated cookie dough (12 pieces) 12 snack size Reese’s Peanut Butter Cups (or Oreo’s) 1 box of brownie mix (18.3 oz) Spray bottom of each well with cooking spray. Mix brown-
ies according to directions on box and set aside. Place one square of cookie dough in each well and spread evenly on bottom of each well. Put one peanut butter cup in each well. Then top with prepared brownie mix, filling ¾ full. Bake for 18 minutes. Serves 12. Dawn Deering Cass City RUM SPIKED CHEW COOKIES 1 stick butter, melted 1 ½ cup sugar plus more for rolling 1 Tbsp canola oil 1 large egg 2 Tbsp milk 1 Tbsp rum or 1 tsp rum flavoring 1 Tbsp vanilla 2 cups all purpose flour ¼ tsp baking soda 1 ½ tsp baking powder ½ tsp nutmeg ¼ cup decorating sugar Heat oven to 350 degrees and line two baking sheets with parchment paper. In a large bowl stir butter, sugar, oil and a pinch of salt. Stir in egg, milk, rum and vanilla. Add flour, baking powder and baking soda and nutmeg until just combined. Cover with plastic wrap and chill for an hour. Form dough into balls and place into pans, leaving two inches between. Roll each ball in sugar and place back on pan. Flatten each ball to one inch thick and sprinkle with decorating sugar. Bake one pan at a time until centers have risen
1 ½ cup sugar ½ stick Oleo 2 eggs 1 tsp vanilla ½ cup oatmeal 1 ½ cup flour 1 tsp baking powder 1 tsp soda ½ tsp salt 1 cup milk Combine sugar and Oleo. Mix. Then add eggs. Beat. Add vanilla and peanut butter and mix together. Add cocoa and mix together. Add flour, soda, baking powder and salt to mixture. Add half a cup of milk. Mix the oatmeal when you put the dry ingredients in then the last half cup of milk. Mix together. Bake in 350 oven for about 30 minutes. Put in 9x13 pan. Diane Riedel ANGEL FOOD CAKE 1 Angel Food Cake ¾ cup Cool Whip ¼ cup or a little more coconut Cut cake in half horizontally, set top of cake off to the side. Mix Cool Whip and coconut together well. Spread mixture on bottom of cake. Place top of cake on then spread mixture on top and all around cake. Cut and enjoy. Darlene Bender Bad Axe
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and are beginning to crack (11 to 13 minutes). Let cool on pan for 5 minutes then transfer to rack. Bake other pan. Makes 15 large cookies. Lucille Gusa Minden City
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10 • Wednesday, November 5, 2014 • HOLIDAY COOKBOOK HURON DAILY TRIBUNE • www.michigansthumb.com
Cakes, Cookies & Candies CARROT AND ZUCCHINI BARS
Frosting: Citrus Cream Cheese
1 ½ cup flour ¾ cup brown sugar 1 tsp brown sugar ½ tsp ginger ¼ tsp baking soda 2 eggs 1 ½ cup shredded carrot 1 cup shredded zucchini ½ cup raisins ½ cup nuts ½ cup oil ¼ cup honey 1 tsp vanilla Stir first five ingredients. Add rest of ingredients, mixing one at a time. Spread batter in 9X13 inch ungreased pan and bake at 350 degrees about 25 minutes. Frost when cool.
8 oz cream cheese ½ cup powdered sugar 2 Tbsp orange juice 1 Tbsp lemon or orange peel Susan Perry Pigeon POTATO CHIP COOKIES 2 cups of flour 1 cup of brown sugar 1 cup of white sugar 2 eggs 1 tsp vanilla 1 tsp baking soda 1 cup of shortening 2 cups of potato chips (crushed)
Mix flour, sugars, baking soda and potato chips in a mixing bowl. In another bowl, combine eggs, vanilla and shortening. Add the dry ingredients to the egg, vanilla, shortening mixture. Mix well. Drop by teaspoonfuls on an ungreased cookie sheet. Bake at 350 degrees for 8-10 minutes. Yield-18-24 cookies. Laurie Preston Port Austin
SWISS VENISON Number of servings: 4 4 venison chops or 2 venison rounds salt and pepper flour 4 Tbsp cooking oil 1 large onion 1 can (15 oz) stewed tomatoes 1 can (15 oz) water Salt, pepper and flour the meat. Brown sides in cooking oil. Add onion slices, tomatoes and water. Simmer about 45 minutes. Serve with rice. Dawn Deering Cass City
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1 – 8 oz. brick cream cheese 1 cup CO-OP ELEVATOR dry black beans 1/2 brick Velveeta® cheese 1 rib celery chopped 5 jalapeno rings diced (from a jar) 1 small onion chopped 1 – 16 oz. jar salsa Soak beans in water for 8-10 hours. Drain and rinse the beans, place beans in kettle and add enough fresh water to cover beans. Cook beans, celery, and onion for 50 minutes in a kettle. In a crock pot put the rest of the ingredients in and cook on low. When beans are done mash with fork and add to crock pot. Keep crock pot on low until everything is melted and creamy. Serve with tortilla chips. ®
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dered sugar, butter and vanilla until smooth dough forms. Roll into 1 inch balls and refrigerate until firm. Melt chocolate chips and dunk peanut butter balls, coating completely. Place on waxed paper covered cookie sheets and refrigerate until set. Will keep in refrigerator if wrapped for up to two weeks. Michelle Pollum Minden City
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Pastries, Desserts & Pies CARAMEL-WALNUT BROWNIES 1 (14 ounce) package of caramels 2/3 cup evaporated milk, divided 1 (18.25 ounce) package caramel flavored cake mix ¾ cup butter melted 2 tsp vanilla extract ¾ tsp ground cinnamon 1 ½ cups walnut halves or pieces Unwrap caramels, and place in a medium sauce pan. Add 1/3 cup evaporated milk, cook over low heat until caramels melt, stirring often. Remove from heat and set aside. Combine remaining 1/3 cup milk, the cake mix, and the next three ingredients and stir just until blended. Spread half the dough into a lightly greased 9” square pan. Chill remaining dough. Bake at 350 degrees for 10 minutes. Cool in pan on a wire rack for 5 minutes. Pour caramel mixture over brownie layer in pan. Sprinkle with walnuts. Divide remaining half of dough into nine portions. Pat each portion into a 3” circle. Place circles over walnuts in pan overlapping slightly. (Dough will spread during baking.) Bake at 350 degrees for 25 minutes. Cool completely in pan on a wire rack. Cover and chill
thoroughly before cutting. Yield: 15 brownies. Laurie Preston Port Austin SUPER SIMPLE NO-BAKE PUMPKIN CHEESECAKE One 3 oz box of instant vanilla pudding 2 cups of milk One 15 oz. can of pumpkin 8 oz. package of cream cheese 1 tsp. of pumpkin pie spice One 9 oz. graham cracker ready crust Servings: 8 Make the instant pudding according to the instructions on the box, whisking the milk into the mix, and let it set until thick. Stir the pumpkin and cream cheese into the pudding and whip (either by hand or with a mixer) until smooth and airy. Add pumpkin pie spice and mix well. Pour into the graham cracker crust. Serve immediately or chill in the refrigerator prior to serving. Sarah Behaeghe Caseville CHOCOLATE PRETZEL PECAN PIE 1 pie crust 2 large eggs 1 cup light corn syrup 2 Tbsp butter, melted
HURON DAILY TRIBUNE • www.michigansthumb.com
HOLIDAY COOKBOOK • Wednesday, November 5, 2014 • 11
Pastries, Desserts & Pies 1 tsp pure vanilla extract ½ cup brown sugar packed tight 1 tsp grated orange zest ½ tsp ground cinnamon ¼ tsp salt 2 cups pecans, broken into pieces (about 18) ¾ cup dark chocolate chips Heat oven to 350 degrees. Put crust into pie pan. In large bowl, whisk the eggs, corn syrup, butter, vanilla, brown sugar, orange zest, cinnamon and salt. Mix well. Stir in pecans, pretzels and chocolate chips. Spoon mixture into crust and bake for 30 minutes. Cover pan with foil and bake for 15 to 20 minutes more. Transfer to a wire rack until cool. 473 calories per serving. Lucille Gusa Minden City CHOCOLATE CREAM PIE 1 pkg (4 oz) Baker’s German Sweet Chocolate 1/3 cup milk 2 Tbsp sugar 3 oz cream cheese, softened 8 oz Cool Whip, thawed 1 graham cracker crumb pie crust Heat chocolate and 2 Tbsp of the milk in a saucepan over low heat, stirring until the chocolate is melted. Beat sugar into cream cheese, add remaining milk and chocolate mixture, beat until smooth. Fold in Cool Whip, blend until smooth. Spoon into crust. Freeze until firm, about four hours. Store in freezer. Geraldine Rutkowski Ubly MILK CHOCOLATE PEANUT BUTTER BARS 12 oz pkg chocolate chips 6 Tbsp butter 1 cup peanut butter 1 tsp vanilla 1 ¼ cup white sugar 1 cup flour 3 eggs In large bowl, using an electric mixer, beat eggs, butter, peanut butter, vanilla and sugar. Add flour and one cup of the chocolate chips. Grease or spray bottom of 13x9 cake pan. Spread mixture evenly into pan. Bake at 325 for 25 to 30
minutes. Remove from oven and sprinkle with remaining chocolate chips. Let set for a few minutes. Then spread evenly. James McKnight San Francisco, California
vanilla pudding in each dish. Chill in refrigerator then serve. Dylan McKnight Bellevue, Ohio
CHOCOLATE RASPBERRY PIE
Nuts Frozen dinner rolls Cinnamon 6 Tbsp butter ½ cup brown sugar 1 pkg butterscotch pudding (not instant)
1 baked pie shell 3 Tbsp sugar 1 Tbsp cornstarch 2 cups fresh or frozen unsweetened raspberries Filling: 1 pkg (8 oz) cream cheese, softened 1/3 cup sugar ½ tsp. vanilla ½ cup whipping cream, whipped Topping: 2 squares (1 oz each) semisweet chocolate 3 Tbsp. butter In a saucepan, combine sugar and cornstarch. Stir in the raspberries; bring to a boil over medium heat. Boil and stir for two minutes. Remove from heat; cool for 15 minutes. Spread into pie shell; refrigerate. In a mixing bowl, beat cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least an hour. Melt chocolate and butter; cool for 4 to 5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in refrigerator. Serves 6 to 8.
CINNAMON ROLLS
Spray angel food cake pan with cooking spray Sprinkle bottom with nuts Place frozen dinner rolls in a single layer, and top with slices of butter Sprinkle brown sugar over dinner rolls then pour the pudding
over them. Cover, and let stand overnight The following morning, preheat oven to 375 degrees Bake covered for about 25 minutes Uncover and bake for an additional five minutes Let stand for five minutes, then turn upside down on plate Dawn Deering Cass City WHITE CHOCOLATE PUMPKIN TRUFFLES 1 (8 oz) pkg cream cheese 1 pound white chocolate chips or almond bark 1 (3 oz) pkg pumpkin spice instant pudding 3 cups powdered sugar ¾ cup French vanilla creamer
¾ tsp pumpkin pie spice Cream together cream cheese, creamer and pudding and mix well. Gradually add 2 cups powdered sugar. Roll into 1 ½ inch balls. After chilling for at least one hour in the refrigerator, melt white chocolate (or almond bark). Carefully dunk balls of pumpkin mix in chocolate. Place on wax paper covered cookie sheets. Mix together 1 cup of powdered sugar and ¾ tsp pumpkin pie spice. Lightly dust tops of almost set chocolate. Refrigerate until firm. Will store tightly wrapped in refrigerator for up to two weeks, if they last that long. Teresa Mutart Harbor Beach
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DYLAN’S LAYERED PUDDING 1 small box of instant chocolate pudding 1 small box of instant vanilla pudding 4 cups of milk In separate bowls, put in dry pudding. Add two cups of milk for each package of pudding. Mix vanilla pudding in one bowl. Mix chocolate pudding in another bowl using electric mixer. Take four small dessert bowls and divide vanilla pudding into the bowls. Let set a minute. Then divide chocolate on top of the
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12 • Wednesday, November 5, 2014 • HOLIDAY COOKBOOK HURON DAILY TRIBUNE • www.michigansthumb.com
9 Locations to Serve You! SANDUSKY 989 West Sanilac (810) 648-2404
BAD AXE 1314 Sand Beach Rd. (989) 269-9249
BIRCH RUN 8461 Main St. (989) 624-9356
CARO 415 Biebel Rd. (M-24 North) (989) 673-8400
SAGINAW 6150 Bay Rd. (989) 791-1234
REESE 9952 Saginaw St. (989) 868-4165
MARLETTE 7454 Van Dyke Highway (810) 346-2761
BURTON 4135 Davison Rd. (810) 742-3364
LAPEER 3120 N. Lapeer Rd. (810) 664-3798