2015 Holiday Cookbook by hurontribune

2015 Holiday Cookbook Featuring... Appetizers, Dips & Beverages • Main Dishes & Casseroles Cakes, Cookies & Candies • Desserts, Pastries & Pies Breads & Coffee Cakes • Soups & Salads • Wild Game

A SPECIAL SUPPLEMENT TO THE HURON DAILY TRIBUNE

NOVEMBER 4, 2015

Wednesday, NOVEMBER 4, 2015

HOLIDAY COOKBOOK

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2015 Holiday Cookbook winners announced PIZZA CASSEROLE

COCONUT-PINEAPPLE CAKE 1 (15 ¼ ounce) can crushed pineapple in juice, undrained 1 ½ C butter or margarine, softened 3 C sugar 5 large eggs ½ C 7-Up 3 C cake flour, sifted 1 tsp lemon extract 1 tsp vanilla extract Grease bottom and sides of 3 (9-inch) round cake pans; line bottoms with wax paper. Grease and flour wax paper. Drain pineapple, reserving ¾ cup juice. Remove ¼ cup reserved juice for cream cheese frosting, and reserve crushed pineapple for pineapple filling. Beat butter at medium speed with an electric mixture until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating until blended after each addition. Combine ½ cup reserved pineapple juice and soft drink. Add flour to butter mixture alternately with juice mixture, beginning and ending with flour. Beat at low speed until blended after each addition. Stir in extracts. Pour into prepared cake pans. Bake at 350 degrees for 25 to 30 minutes or until a wooden toothpick inserted in center comes out clean. Remove pans immediately; cool on wire racks.

Spread ¾ cup pineapple filling between cake layers and remaining filling on top of cake. Spread Cream Cheese Frosting on sides of cake; pipe border around top, if desired. Sprinkle with coconut. Garnish, if desired. • Pineapple Filling 2 C white sugar ¼ C cornstarch 1 C drained crushed pineapple 1 C water Stir everything together in a saucepan. Cook over low heat stirring occasionally for 15 minutes or until very thick. Set aside to cool. • Cream Cheese Frosting ½ C butter softened 1-3 oz. pkg. cream cheese softened 1-16 oz. pkg. powdered sugar ¼ C pineapple juice 1 tsp. vanilla Beat butter and cream cheese until well blended. Gradually stir in the powdered sugar, juice, and vanilla, mixing well. Debbie Peruski Ubly

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12 oz. or 3/4 box of Rigatoni noodles, cooked and drained 1 lb. ground beef or turkey, browned and drained 1 can tomato soup 1 can cream of mushrooms soup 1- 4 oz. can mushrooms 1/2 package of pepperoni (approximately 25 slices) 1 tsp. oregano 1/2 tsp. onion powder 1-12 or 16 oz. jar of pizza sauce 16 oz. package of cheddar or mozzarella cheese Mix all of the above ingredients together and top with one 16 oz. package of cheese and place in a 9” x 13” baking dish. Cover with foil and bake @ 350 degrees for 45 minutes. Kay Dubey Owendale

Cinnamon Coffee Ring 1 C butter softened 4 eggs 3 C flour 1 tsp soda 2 C sour cream 1/2 C chopped walnuts 2 3/4 C sugar, divided 2 tsp vanilla 2 tsp baking powder 1 tsp salt 2 T cinnamon In a bowl cream butter and 2 cups sugar. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well. Combine the flour, baking powder, soda and salt in another bowl; add to creamed mixture alternately with sour cream. Combine cinnamon, nuts and remaining sugar in another bowl. Spoon 1/3 of the batter into a greased and floured 10” tube pan. Sprinkle 1/3 of nut mixture over batter. Repeat these layers twice. Bake at 350 degrees for 65-70 minutes. Cool for 10 minutes before removing from the pan. Robin Boynton Harbor Beach

HOLIDAY COOKBOOK

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WEDNESDAY, NOVEMBER 4, 2015

Appetizers, Dips & Beverages PIZZA DIP 1/2 C milk 6 oz. cream cheese 1/2 C mozzarella cheese 1/2 C Parmesan cheese Cook over medium heat until melted. Pour into a 9 inch pie pan. Cover with 8 ounces of pizza sauce and pepperoni. Bake at 350 degrees for 10-15 minutes or until hot and melted. Serves 8-10. Lois Diebel Bay Port THE BAGEL DIP 1 1/3 C mayonnaise 1 1/3 C of sour cream 2 T Accent 2 tsp of dill weed 2 packages of dried beef (or jars) Mix together all above and add the dried beef last. Tear it into bite size pieces and fold it into the mixture. Karen Anderson Harbor Beach CRAB STUFFED MUSHROOMS Separate stems from Button or Portabella mushrooms (approx. 1/5 lbs.) Wash. Chop half of stems for use later. Saute 1/4 C butter with: 3 oz. green onions, chopped small 2 cloves minced garlic 1/4 tsp. thyme 1/8 tsp. Accent flavor enhancer, if available Cook 5 minutes. Add to above mixture: 1 C dry bread pulled apart to small pieces Combine with enough water to make bread moist. Chopped mushroom stems 1/2 lb. canned shredded crab meat, including juice Salt and pepper to taste Saute on low for 15 minutes. Fill each mushroom cap with portion of mixture and place on cookie sheet. Broil for 10 to 15 minutes or until cooked thoroughly

through. Serve immediately. Mary Otto Bad Axe Slow Cooker Rueben Dip 1-16 oz. can sauerkraut drained 1-8 oz. package cream cheese 2 C shredded Swiss cheese 2 C shredded corned beef 1/4 C Thousand Island dressing (add more if needed) Mix all ingredients together and heat on high in small slow cooker for 45 minutes (stirring occasionally to blend ingredients) or low for 2 or more hours. Serve with Triscuits or rye crisps. Kay Dubey Owendale BEAN DIP 1 C diced celery 1 C diced onion 1 C diced green pepper 1/2 C cider vinegar 1/2 C sugar 3/4 C oil not shortening 1/2 tsp salt 1/2 tsp pepper Boil all the above ingredients for about three minutes. Set aside to cool. 1 can pinto beans 1 can black beans 1 can white corn 1 small jar of pimento Drain these four ingredients well. Let them drain while the above ingredients are cooling. Add beans to cooled ingredients and let marinate overnight in refrigerator. Drain well the next day. Best served 24 or 48 hours after draining. Serve with Frito Scoops or any other scoop type chip. Doris Davis Bad Axe Cheese Ball 2 pkgs. cream cheese 1 small jar Cheese Whiz 1 mild Colby cheese (8 oz.)

shredded 1-2 T chopped onion 1-2 T chopped green onion 1-2 T Worcestershire sauce Pecans or walnuts (optional) Set cream cheese on counter to soften for approx. an hour. Combine all ingredients into a large mixing bowl, mixing together until thoroughly combined. Cover bowl and put into refrigerator for about a half hour to firm up. Take bowl out of refrigerator and roll cheese mixture into a ball (or two; as this recipe makes a large amount). Top off cheese ball with nuts or chopped greens from onions. Serve with crackers. Terry Fahrner Sebewaing

Cheese Straws 1/4 tsp cayenne pepper 2 C self-rising flour 1/4 tsp salt 2 C shredded sharp cheddar cheese at room temperature 1 C butter at room temperature Preheat the oven to 350 degrees. Sift together the flour, cayenne and salt and set aside. Use an electric mixer to cream together the butter and cheese until blended. Add the flour mixture slowly, beating at low speed, then continue to beat for 5 minutes, until very creamy, scraping down the sides of the bowl several times. Using a cookie press with

a star tip, make 3-inch-long cheese straws, leaving at least 1/2 inch between each on an ungreased cookie sheet. Bake straws for 10 to 15 minutes or until lightly browned. Remove to racks to cool. Makes approximately 5 dozen cheese straws. Robin Boynton Harbor Beach

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HOLIDAY COOKBOOK

WEDNESday, NOVEMBER 4, 2015

Main Dishes, Casseroles

Appetizers, Dips, Beverages Honey, GINGER AND NECTARINE ICED TEA (from Rachael Ray Show) Make the basic tea concentrate with the following changes: Add tea bags to the water along with a one inch piece of fresh ginger thinly sliced. Add 2 T honey and 1/2 lemon thinly sliced. Steep and cool as directed. Discard the ginger and lemon. Stir in two nectarines, each cut into eight wedges and 1/2 lemon thinly sliced. Serve over ice. Lynn Huett Lewiston PIPING HOT VENISON DIP Spread 2 small cans of refried beans in a 9x13 pan. Brown 2 pounds of venison or hamburg. Add 1 package of dry taco mix, 1 small can enchilada sauce, 1 small taco sauce. Mix well. Pour over beans. Spread three cups of grated cheese on top. Heat at 400 degrees until cheese melts. Bonnie Kemp Unionville HOT ARTICHOKE CRAB SPREAD 1-14 oz. can artichoke hearts 1-6 oz. can crab 1 C grated Parmesan cheese 1 C mayonnaise 1/4 tsp. lemon pepper

seasoning 1/4 to 1/2 C seasoned bread crumbs 1 T butter

BREAKFAST BAKE 1-12 oz. can flaky Grand biscuits 1-8 oz. bag shredded cheese 1/2 C milk 1 C milk 1 C cubed ham 5 eggs salt and pepper

Drain artichoke hearts. Chop with crab meat. Add remaining ingredients (except buttered crumbs). Spoon into lightly greased 10”x6”x2” baking dish. Sprinkle with crumbs which have been mixed with 1 tablespoon melted butter. Bake at 350 degrees for 20 minutes or until hot. Serve with crackers as a spread. Can use tortilla chips also. Kami Maurer House Sebewaing

Mix all ingredients except biscuits together well. Cut biscuits into fours, and carefully mix into the mixture. Transfer to a roomy greased casserole dish. Bake at 350 degrees for 25 minutes. Serves 8-12. Lois Diebel Bay Port

Immune booster smoothie (for the winter months) ½ beet 1 stalk celery 1 tsp. coconut oil ¼ avocado ½ C strawberries 1/8 tsp turmeric 14 nero aronia berries ¼ C rose hip berries 7 sea buckthorn berries 2 T lemon juice ½ apple 6 ice cubes Coconut water or plain water Put into a good blender/ smoothie blender. Blend until everything is smooth. Enjoy!! 1 serving Dena McCormick Kinde

THANKSGIVING IN A PAN 1-6 oz. pkg. stuffing mix 2 1/2 C cubed cooked turkey 2 C frozen green beans, thawed 1-12 oz. jar turkey gravy Pepper to taste Prepare stuffing mix according to package directions. Transfer to a greased 11 x 7 x 2 inch baking dish. Top with turkey, beans, gravy and pepper. Cover and bake at 350 degrees for 30-35 minutes or until heated through. Yield: 6 servings. Susan Gremel Sebewaing

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A HEARTY DELIGHT 4 to 5 eggs 2 to 3 T butter Olive oil to cover bottom of pan 2 T garlic, crushed Salt and pepper to taste 1 heaping cup of spinach, washed well Place all ingredients in pan on top of stove. Stir well until done. Darlene Bender Bad Axe ROOT BEER PULLED PORK SANDWICHES 1 boneless pork shoulder butt roast, 3-4 lbs 1-12 oz can root beer or cola 1-18 oz bottle barbecue sauce 12 Kaiser rolls, split Place roast in a four or five quart slow cooker. Add root beer. Cook covered on low for eight to 10 hours or until tender. Remove roast. Cool slightly. Discard cooking juices. Shred pork with two forks. Return to slow cooker. Stir in barbecue sauce. Cook, covered until heated through, about 30 minutes. Serve on rolls. Doris Davis Bad Axe CREAMY RANCH PORK CHOPS AND POTATOES 1 1/2 lbs. boneless pork chops (about 4-6 chops) 6-8 medium potatoes, chopped in large pieces 2 cans cream of chicken soup 2-1 oz. pkgs. dry ranch dressing mix 1 C milk Combine soups, milk and ranch dressing mixes. Add all other ingredients. Put in greased slow cooker. Cook on high for 3-4 hours or low for 6-7 hours. Geraldine Rutkowski Ubly

Carne Asada Steak 2 lb steak Marinade: 4 cloves garlic minced (4 tsp) 1 jalapeno, seeded and minced 1 tsp ground cumin 1 bunch cilantro finely chopped 1 tsp salt 1/2 tsp black pepper 2 limes, juiced (4 T) 2 T white vinegar 1/2 tsp sugar 1/2 C oil Combine marinade ingredients in a medium bowl or storage container. Slice steak in thin strips. Place steak in marinade; toss to coat. Cover and refrigerate 1-4 hours. Grill to preferred doneness. Let rest 5 minutes. Serve on warm tortillas with desired toppings. Robin Boynton Harbor Beach CHICKEN AND RICE Mix together: 2-10.5 oz. cans cream of mushroom soup 2-10.5 oz. cans cream of chicken soup 2 C rice, not Minute Rice 4 1/2 cans of water 1 pkg. Lipton Onion Soup Mix Pour in a roaster. Lay chicken on top and bake for 1 1/2 hours at 350 degrees. Bonnie Kemp Unionville

HOLIDAY COOKBOOK

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WEDNESDAY, NOVEMBER 4, 2015

Main Dishes, Casseroles TAMALE PIE 1 lb. ground beef, browned 1/2 med. onion, chopped 3 cloves garlic, minced 1/4 tsp. oregano 1 C mild salsa or 1 (8 oz) can tomato sauce or Rotel tomatoes 1 can chili beans 1 T chili powder (or more, to taste) Brown meat and onions, drain, add tomato sauce, beans, chili powder, garlic, oregano, salt and pepper to taste. Add enough water so mixture is covered. Simmer 15 to 20 minutes. Pour into a 2 quart baking dish and top with corn bread batter. Bake in 425 degree oven 25 minutes.

Corn Bread Batter: 1/2 C cornmeal 1/2 C flour 2 T sugar 2 tsp. baking powder 1/2 tsp. salt 1/2 C. milk 2 T. oil 1 egg 2 T jalapeno peppers (optional) 1/3 C cheddar cheese in 1/2 inch cubes Combine all ingredients for Corn Bread Batter. Use in above recipe. For a variation, rings of jalapeno peppers (or chopped peppers) Kami Maurer House Sebewaing

Soups & Salads HAMBURGER MINESTRONE SOUP 1 lb. hamburger, browned and drained 1 C chopped onions 1 C cubed potatoes 1 C diced carrots 1/2 C celery 2 1/2 C tomatoes Bring mixture to a boil. Add: 1/4 C raw rice 1 C shredded cabbage 1 small bay leaf dash of pepper 5 tsp. salt 1/2 tsp. dried thyme 1/4 tsp. basil 1 1/2 qt. water Cover and simmer for one hour. Serves 12-15. Lois Diebel Bay Port SLOW COOKER BEEF STEW 1 lb. beef, cubed 1 bag baby carrots 4 potatoes cut in large cubes 1 pkg. dry onion soup mix 2 cans cream of mushroom soup 1-8 oz. can tomato sauce 1-10 oz. pkg. frozen green peas, thawed

Place all ingredients into a greased slow cooker. Cook on low 7-10 hours or high 5-6 hours. Geraldine Rutkowski Ubly Sausage & Kale Soup 1-16 oz tube spicy pork sausage 3 qt chicken stock 8-10 potatoes, peeled and diced 2 bunches kale, cleaned and chopped Brown sausage in a large kettle, add chicken stock and potatoes. Cook until potatoes are fork tender. Add Kale and cook 10 - 15 minutes. (Tip – if you like spicy food, you can add 1 tsp crushed red pepper flake to browned sausage) Robin Boynton Harbor Beach

Florida chili 1 - jar of undrained Randall’s great northern beans 1 -14 oz cans of Swansons chicken broth 1 -16 oz jar of Pace medium or mild heat salsa 1 -12.5 oz can of Tyson chicken breasts or fresh cooked cut up chicken breast. 1/2 – 8 oz. brick Monterrey jack cheese shredded Bring the first four ingredients to a boil in a crock pot or large sauce pan on medium to high heat. Add the cheese stirring constantly until well blended. Simmer till ready to eat, stirring occasionally to keep the cheese from sticking to the bottom of the pot. Enjoy

with fresh homemade bread. Serves four. Dena McCormick Kinde Chop Suey 1 lb beef cut into small bite size pieces 1 lb pork cut into small bite size pieces 1 large can Chinese vegetables 1 can bean sprouts Molasses Soy sauce Flour Corn starch Water

in small batches. Put in large kettle. Put on medium heat. Add all vegetable with juices. Add 1/2 C soy sauce. Add 4 T molasses. Add 1 C (or more) of water. Allow to simmer. Prior to serving, if not thick and still watery, mix 3 T corn starch with 1 C cold water and stir into mixture. It will thicken upon cooking. Serve over rice or noodles. Additional soy sauce can be served with the meal. Arlene Schipinski Filion

Directions: flour meat and brown in small amount of oil

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HOLIDAY COOKBOOK

WEDNESday, NOVEMBER 4, 2015

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Soups & Salads Trisha Yearwood’s Chicken Tortilla Soup 3 T butter 1 tsp. minced garlic 1 medium onion, finely chopped 2 T. all-purpose flour Three 14 oz. cans chicken broth 4 C half-and-half One 10.75 oz. can cream of chicken soup 1 C salsa, mild or spicy 4 boneless, skinless chicken breasts, boiled, drained, and shredded One 15 oz. can black beans, drained One 15 oz. can kidney beans, drained One 15 oz. can whole kernel corn, drained 2 tsp. cumin One 1.27 oz. packet of fajita seasoning One 16 oz. bag tortilla chips 8 oz. Monterrey Jack cheese, grated

8 oz. Sharp Cheddar cheese, grated 1/2 C sour cream Melt butter in large pot over medium heat. Add garlic and onion and sauté until softened, 5 minutes. Add the flour and stir well, cooking from 1 minute more. Add the broth and the half-andhalf. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning, continue to simmer over low heat for 15 minutes. Crumble the tortilla chips into individual bowls and top with a ladle of soup. Sprinkle each serving with cheese and add a dollop of sour cream. Kay Dubey Owendale

MEDITERRANEAN VEGETABLE SOUP 1 T olive oil 1 onion, diced 1 carrot, halved lengthwise and sliced 2 stalks celery, sliced 3 cloves garlic, minced 2 C chicken or beef broth 2 C water 1 can (14 1/2 oz.) diced tomatoes, not drained 1 T fresh basil, chopped 1/4 tsp oregano salt and pepper to taste 1-15 oz. can cannelini or white beans, drained and rinsed 1 C pasta bows (or other small pasta) Parmesan cheese (optional) 1 small head escarole (optional)

der, about 5 minutes. Add the garlic, broth, water, tomatoes, basil, oregano, salt, pepper and beans. Bring to a boil, reduce heat and simmer for 10 minutes. If escarole is being used, wash, tear into 2 inch pieces and add to soup 15 minutes before soup is done, or at the same time as the pasta. Add the pasta bows and cook 10 to 15 minutes, stirring occasionally until the pasta is cooked and the escarole is tender. Serve sprinkled with Parmesan cheese. Kami House Sebewaing

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HOLIDAY COOKBOOK

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HOLIDAY COOKBOOK

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Breads & Coffee Cakes

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AUTUMN APPLE BREAD Cream together: 1 C shortening 2 C sugar 4 eggs

7-UP BISCUITS 4 C Bisquick 1 C sour cream 1 C 7-Up 1/2 C melted butter Mix Bisquick, sour cream and 7-Up. Dough will be soft. Knead and fold dough until well mixed. Pat dough out and cut out biscuits with cutter. Melt butter in bottom of cookie sheet or 9x13 inch pan. Place biscuits on top of butter and bake at 350 degrees for 12-15 minutes or until brown. Serves 10-12 Lois Diebel Bay Port

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Christmas Morning Cinnamon Rolls Grease 9x13 pan. Place 24 frozen rolls evenly spaced in greased pan. Melt one stick margarine or butter and pour over rolls. Combine 1-4oz. pkg. butterscotch pudding dry (cook type - not instant), 1/2 C chopped walnuts or pecans, 1/2 C brown sugar 1 tsp. cinnamon Sprinkle this mixture over rolls. Let stand overnight at room temperature. Bake @ 350 degrees for 25 minutes. Kay Dubey Owendale

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Add: 2 tsp. baking soda 2 tsp. salt 4 C flour 4 T sour milk (3 T milk and 1 T vinegar) 2 tsp. vanilla 4 C finely chopped apples Mix all together and spoon into greased loaf pans. Top with mixture of: 4 T butter 4 T flour 4 T sugar 2 tsp. cinnamon Spread topping over bread batter. Bake at 350 degrees for one hour. Makes 2 to 3 loaves, depending on size of pans used. Geraldine Rutkowski Ubly

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HOLIDAY COOKBOOK

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Breads & Coffee Cakes Kitty’s Honey Whole Wheat Bread Heat to warm: 1-12 oz can evaporated milk 1½ C water ½ C honey 2 T vegetable oil Whisk together dry ingredients: 3 C whole wheat flour ½ C instant potato flakes (this makes for a less crumbly loaf) 2 pkgs Instant yeast 1 T salt Add scalded mixture to dry, mixing on low speed 1 minute, 2 more minutes on medium. Add in following order: 1 C whole wheat flour 3 C unbleached flour (one cup at a time until smooth and no longer sticky) Knead 5 minutes. Place in greased bowl, turn, let rise until doubled in bulk (45 minutes.) Punch down and shape into 2-3 loaves. Place in greased loaf pans. Let rise 35-45 minutes. Bake 350-375 degrees for 45 minutes. After 35 minutes, smooth solid shortening over top of crust and return to oven. Cool in pan on rack for 10 minutes. Remove from pans and finish cooling on wire rack. Kitty Skarisky Minden City

AMISH FRIENDSHIP BREAD Recipe for Starter 1 C sugar 1 C milk 1 C flour 1 C Amish Friendship Bread Starter 2/3 C oil 3 eggs 2 C flour 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 tsp vanilla 1 1/2 tsp cinnamon 1 C sugar Preheat oven to 350 degrees. In mixing bowl, combine all ingredients. Grease and flour well two 9″x5″ bread pans. Bake for 40 to 45 minutes. Variations: Add 1/2 cup of one or more of the following: raisins, chopped apples, crushed pineapple, candied fruit, coconut, chopped dates, nuts or chocolate chips. Add to batter just before baking. Kami Maurer House Sebewaing Hazelnut cinnamon rolls 3 T butter, melted 1/3 C hazelnuts toasted and chopped. Can substitute pecans or walnuts in it’s place ¼ C. packed dark brown sugar

Happy Holidays! -Derek, Ashley, & Asa Kay

WEDNESDAY, NOVEMBER 4, 2015

Pastries, Desserts, Pies

2 T sugar 1 tsp. ground cinnamon 1/8 tsp ground cloves 1 loaf purchased frozen bread dough, thawed to room temp. ¾ C powdered sugar Mascarpone cheese (16 oz cream cheese, ½ C sour cream, ¼ C heavy cream, blended until smooth) Use 3 T of this and keep the rest covered in refrigerator for another time you make this recipe 1 T buttermilk Brush 1 T melted butter over the bottom and sides of an 8x8x2 baking dish. Mix nuts, brown sugar, sugar, cinnamon and cloves in a small bowl. Roll out thawed dough. On a lightly floured surface, form a 12x9 rectangle. Brush with 1 T butter over dough, sprinkle nut mixture over dough leaving a ½ inch border. Start at one long side, roll up dough, jelly roll style, forming a log. Pinch seam to seal. Cut log in 9 equal pieces. Lay cut side down. Space evenly in buttered dish. Cover dish with plastic wrap and sprayed with non stick spray or olive oil to keep it from sticking. Let rise until doubled, about 45 min. Take off plastic wrap and bake on center rack in oven at 325 degrees until golden brown about 25 minutes. Serves 4-6 people Dena McCormick Kinde

ROCKY ROAD NO BAKE CHEESECAKE 3 squares semi-sweet baking chocolate, divided 2-8 oz. pkg. cream cheese, softened 1/3 C sugar 1/4 C milk 2 C thawed Cool Whip 3/4 C mini marshmallows 1/3 C chopped peanuts 1-6 oz. Oreo crust Microwave one of the chocolate squares on high for one minute until melted. Set aside. Beat cream cheese, sugar and milk in large bowl. Add melted chocolate. Gently stir in whip topping, marshmallows and peanuts. Coarsely chop remaining two chocolate squares. Stir in cream cheese mixture. Spoon into crust. Refrigerate for four hours or until set. Makes 10 servings. Lois Diebel Bay Port Banana Cream Pie One prebaked pie crust, cooled 2-3 bananas, sliced into the bottom of the cooled pie shell. Blend together: 3/4 C milk 1/2 tsp. vanilla 1 pkg. vanilla pudding Beat these three ingredients together for 1 minute. Stir into the above mixture:

1-8 oz. sour cream 1 C Cool Whip Spoon all over bananas and top with additional Cool Whip to cover entire top of pie. Refrigerate until ready to serve. Kay Dubey Owendale Pineapple Squares Crust: 2 ½ C flour 1 C vegetable shortening ½ C milk Cut shortening into flour as for pie crust. Add milk till dough holds together. Press and fit into jelly roll pan, making an edge around the sides. Filling: 15 oz can crushed pineapple in its own juice. Do not drain. 1 C sugar 7 T tapioca or flour Mix together and fill shell. Bake 400 degrees for 20 minutes. Cool completely. Icing: 2 C confectioners sugar 8 oz. cream cheese 1 T vanilla ½ C margarine or butter Blend well and spread over all. Chill, cut into squares. Kitty Skarisky Minden City

Cheesey Black Bean Salsa Dip Chef: Gil Sprague - Elkton Terminal Bean Plant - Elkton, MI

1 cup CO-OP ELEVATOR® dry black beans 1 rib celery chopped 1 small onion chopped 1 – 16 oz. jar salsa

1 – 8 oz. brick cream cheese 1/2 brick Velveeta® cheese 5 jalapeno rings diced (from a jar)

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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HOLIDAY COOKBOOK

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Pastries, Desserts, Pies PEANUTTY CHOCOLATE MOUSSE PIE Half 8 oz. pkg. peanut brittle, crushed, about 1 C 25 vanilla wafer cookies, crushed about 1 C 1/3 C butter, melted 3-3.5 oz. pkgs. chocolate mousse mix 1 3/4 C milk 1-7 oz. pkg. chocolate covered peanuts, coarsely crushed about 1 C 1 T grated orange peel, optional 1/2 C heavy cream Heat oven to 375 degrees. In a 9 inch plate, combine crushed peanut brittle, vanilla wafers and melted butter. Using fork stir and mix well. Press mixture

Season’s Greeting

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.

firmly and evenly over bottom and up sides of plate. Place in freezer while preparing filling. Prepare chocolate mousse according to package directions, using 1 3/4 C milk. When thick and fluffy, fold in crushed chocolate covered peanuts and grated orange peel. Mound mousse immediately in prepared pie shell. Refrigerate for at least 1 hour and up to 8 hours. At serving time, in small bowl with electric mixer at high speed, beat cream until soft peaks form. Swirl over top of pie. Kami Maurer House Sebewaing GERMAN CHOCOLATE CHEESECAKE 1-18 1/4 oz. pkg German chocolate cake mix 2-8 oz. cream cheese, softened 1 1/2 C sugar 4 eggs, slightly beaten Prepare cake batter according to package directions. Set aside. In a small mixing bowl, beat cream cheese and sugar until smooth. Add eggs. Beat on low speed just until combined. Pour half of the cake batter into a greased 13 x 9 x 2 inch baking dish. Gently pour cream mixture then remaining batter over top. Spread to edge

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of pan. Bake at 325 degrees for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 1 hour. Frosting 1 C sugar 1 C evaporative milk 1/2 C butter, cubed 3 egg yolks, beaten 1 tsp vanilla 1 1/2 C flaked coconut 1 C chopped nuts Combine sugar, milk, butter and egg yokes in a heavy saucepan. Cook and stir over medium low heat until thickened. Remove from the heat. Stir in vanilla, fold in coconut and nuts. Cool until frosting reaches spreading consistency. One can of Creamy Supreme Coconut Pecan frosting is really good instead of making the frosting. Marie Tenbusch Bad Axe PUMPKIN PIE SQUARES Crust: 2 C flour 1 C oatmeal 1 C brown sugar 1 C oleo Mix together with a fork until crumbly. Put crust in a 9x13 pan, press in the bottom. Bake for 15 minutes in a 350 degree oven.

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Funnel Cake Bites 2 C milk 1 egg 2 tsp vanilla 2 C flour pinch of salt 1 tsp baking soda 2 T sugar 6 T butter, melted Mix together milk, egg, vanilla, and butter together. Add in salt, baking soda and sugar. Slowly add your flour and mix until smooth. Pour the mixture into a resealable gallon bag, piping bag or funnel. Set aside for a few minutes. Pour about a 1/2 inch of vegetable oil into a deep frying pan. Let it heat up for about 2 minutes on high then turn down to medium-low. To test if the oil is hot enough, drip a small dot of the batter into the oil. If it fries up, then it’s ready. Make small dots of batter in the oil. Let it cook for about a minute and then get a fork and a spatula to slowly flip them over. Cook until golden brown on each side. Place on a paper plate with paper towels and sprinkle with powder sugar. Can be served with whip cream or fruit to top them off with. Robin Boynton Harbor Beach

Filling: Mix together 4 C pumpkin 2-13 oz cans pet milk 4 eggs 1 1/2 C sugar 1 tsp salt 1 tsp ginger 1 tsp cloves

Topping: Mix together 1 C nuts 1 C brown sugar 4 T butter Put on top of baked filling and bake for 15 to 20 minutes. Cool and serve with Cool Whip on top. Bonnie Kemp Unionville

Pour over baked crust and bake for 25 minutes.

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HOLIDAY COOKBOOK

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WEDNESDAY, NOVEMBER 4, 2015

Cakes, Cookies & Candies SPRINKLE PUDDING COOKIES 3/4 C butter 1 C sugar 1 egg plus 1 yolk 1 tsp. vanilla 1 tsp. baking soda 1/2. tsp. salt 1 (3.5 oz.) pkg. instant vanilla pudding 2 C flour 1/2 C colored sprinkles Mix everything together except the sprinkles. After mixed well, add sprinkles and mix again. Drop by teaspoonful onto greased cookie sheet. Bake at 350 degrees for 8-10 minutes. Makes 3 dozen. Lois Diebel Bay Port Chocolate Crunch Brownies 1 C butter or margarine, softened 2 C sugar 4 eggs 6 T baking cocoa 1 C flour 2 tsp. vanilla 1/2 tsp. salt 3 C miniature marshmallows 1 C creamy peanut butter 2 C semi-sweet chocolate chips 1 1/2 C Rice Krispies

flour, vanilla and salt. Spread into greased 13 x 9 pan. Bake 350 degrees for 25 minutes. Remove from oven and spread marshmallows over entire top and return to oven for about 3 minutes. Melt peanut butter and chocolate chips in saucepan over low heat, stirring constantly. Remove from heat and stir in Rice Krispies. Spread this mixture over marshmallow layer. Chill before cutting. Kay Dubey Owendale CAKE MIX SNICKERDOODLES Blend 3 T sugar and 1 tsp. cinnamon together, set aside. Combine: 1 pkg. yellow cake mix 2 eggs 1/4 C oil 1 T. Sugar and cinnamon mixture. Shape into 1 inch balls, then roll in sugar cinnamon mixture. Flatten with glass dipped in water. Bake at 375 degrees for 8-9 minutes. Geraldine Rutkowski Ubly

Cream butter and sugar together. Add eggs to creamed mixture. Stir in baking cocoa,

Blue Ribbon Soft Molasses Cookies 1 C unsalted butter 1 C sugar ½ C molasses 2 ¼ tsp baking soda 1 tsp salt

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1 ¼ tsp cinnamon 1 ¼ tsp ground cloves ¾ tsp ground ginger 2 large eggs 3 ½ C unbleached flour Cream butter and sugar until light and fluffy. Add molasses while mixing at low speed, then the soda, salt and spices. Add the eggs one at a time, beating well after each addition. Scrape down the side of the bowl to make sure everything is incorporated. Stir in the flour. Cover the bowl and chill the dough several hours or overnight. Shape dough in to 1½” balls (1 T). I use a scoop. Roll in granulated sugar and place on lightly greased or parchment lined cooky sheets leaving 2” spacing between them. Bake at 350 degrees for 10 minutes. The centers will look soft and puffy, which is okay as long as bottoms are set. Cool on pans for 10 minutes, removing to cooling racks. Kitty Skarisky Minden City Brownie Bars 1 stick of butter 1 box of Brownie Mix 1 C shredded coconut 1 C butterscotch chips 1 C chocolate chips 1 C of pecans 1-14 oz can of sweetened condensed milk Preheat oven to 350 degrees.

Line a 9x13 inch pan with foil leaving a little extra foil hanging over ends. Place butter in the foil lined pan and stick into oven until butter is melted. Take out pan and pour brownie mix evenly over butter and pat down to cover the entire bottom of the pan. Top with coconut, butterscotch chips, chocolate chips and pecans. Drizzle with sweetened condensed milk. Bake 30-35 minutes or until edges are bubbly. Cool slightly on a rack, then take bars out of pan (using extra foil on edges for handles, lift out of pan and onto rack to cool completely or overnight before cutting). Makes 24 bars. Terry Fahrner Sebewaing

Apple Cake Frosting 1 C granulated sugar 3/4 C warm milk 1/4 C shortening 1 tsp vanilla 1/2 C margarine Whip sugar and shortening until very creamy, add vanilla. Add warm milk by tablespoonful until frosting reaches spreading consistency. Robin Boynton Harbor Beach

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Apple Cake 1 C oil 1 tsp baking soda 1 1/2 C sugar 1 T cinnamon 2 eggs 1/2 tsp salt 1 tsp vanilla 4 apples sliced 2 C flour

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Preheat oven to 350 degrees. Mix together oil, sugar and eggs, beat well. Add vanilla, flour, soda, cinnamon and salt, beat until smooth. Fold in apples. Bake for 45 minutes in a 9 x 13 greased pan. Let cool and frost.

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HOLIDAY COOKBOOK

WEDNESday, NOVEMBER 4, 2015

Cakes, Cookies Lemon tea cake ¾ C butter at room temperature 3/4 C brown sugar 3 eggs beaten 1 T lemon juice Zest of the same lemon 1-1/2 C white spelt flour ¾ tsp. baking powder ¼ tsp. salt Lemon glaze 1 C water, juice of two lemons, ¼ C honey. Preheat oven to 350. Butter and flour 2- 8 1/2 x4 1/2x 2 in. loaf pans. Mix/ blend butter and sugar till fluffy. Add eggs, lemon juice, zest. Gradually add flour, baking powder, and salt. Do not over mix. Fill pans and bake 25 min. Combine glaze ingredients in a small saucepan. Simmer 10 min. Glaze should be thick but still pourable. While cake is still warm, pour glaze over top allowing it to run down the sides. Let cool. Serves 6-12 Dena McCormick Kinde

michigansthumb.com

Wild game Braised Venison, Mushroom and Onion with Mashed Potatoes Steak: 1 1/2 lb venison (steak, tenderloin or back strap) 1/2 tsp. black pepper 1/4 tsp. salt 2 tsp. oil 1 1/2 C slivered onion 2 - 4 oz cans sliced mushrooms 2 C beef broth or water, divided

MARINATED & GRILLED VENISON STEAKS Trim all fat from venison steaks Teriyaki Marinade: 1/4 C vegetable oil 1/4 C soy sauce 2 T ketchup 1 T lemon juice 1 T vinegar 1/4 tsp. black pepper 1/4 tsp. ground ginger 1 tsp. garlic powder Mix all teriyaki marinade ingredients together and place steaks in a Ziplock bag. Pour teriyaki mixture over meat and refrigerate 12-24 hours ahead of cooking time. Remove meat from bag and discard remaining marinade. Grill meat on medium hot grill for approximately 8 to 10 minutes per side, turning only once. Kay Dubey Owendale

Potatoes: 2 lb peeled white or red potatoes, quartered 2 T butter 1/2 C milk 1/4 C sour cream 1/2 tsp. salt 1/2 tsp. black pepper

um-high heat. Add venison; cook 3-5 minutes on each side until browned. Remove steak from pan; set aside. Add onion, 2 T broth and mushrooms. Cover, reduce heat to medium, and cook 10 -15 minutes. Add remaining broth and steak; bring to a boil. Cover, reduce heat, and simmer 1 hour and 30 minutes or until steak is tender. Place potatoes in a large saucepan; cover with water. Bring to a boil; simmer 20 minutes or until potatoes are tender; drain. Return potatoes to pan. Add butter; beat with a mixer at medium speed just until smooth. Stir in remaining ingredients. Keep warm. Remove venison from pan; keep warm. Increase heat to medium-high; cook 5 minutes or until slightly thickened. Spoon broth mixture over steak. Serve with potatoes.

Sprinkle venison with salt and pepper. Heat oil in a Dutch oven over medi-

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BAD AXE 1314 Sand Beach Rd. (989) 269-9249

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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

Robin Boynton Harbor Beach