DBR Holiday Cookbook

A SPECIAL SECTION OF THE DENISON BULLETIN AND DENISON REVIEW

HOLIDAY TREATS www.DBRnews.com

Friday, November 18, 2011

PAGE 2

HOLIDAY TREATS

NOVEMBER 18, 2011

Use holiday leftovers to create new meals

Gifts to make foodies say, "Mmmmm" Cooking is a rewarding hobby and meals, when shared with friends and family, are a great opportunity to sit down and stay abreast of all the goings-on in the lives of your loved ones.

For some, however, food is more than just a hobby, it's a passion.

Those especially passionate about their food are affectionately known as "foodies." Foodies can be meat lovers, vegetarians or even vegans. All it really takes is a love of food. This holiday season, give the foodie in your life any of the following food-oriented gift ideas.

Cooking class Know a foodie who is just beginning a love affair with food? Or one who has recently discovered a particu-

lar type of cuisine, such as Thai or Indian? Help cultivate this newfound love by treating them to a cooking class that helps them learn all about the cuisine and how to make certain dishes for themselves. Such classes are not too difficult to find, and you might even be treated to a delicious, homecooked meal once your loved one has completed the class.

Club membership Monthly clubs, such as pastry-of-the-month or coffee-of-the-month, are wildly popular among foodies.

Memberships are relatively inexpensive, and each month your loved one will receive a new item, whether it's an old favorite or a new one they have never tried before. This is a great way for foodies to try new

things, and it truly is the gift that keeps on giving, as most memberships last a full year.

Gadgets Not all foodies like to cook, but those who do may love to unwrap some gadgets that can help around the kitchen. A digital kitchen scale makes measuring ingredients a snap, while an electric wine opener makes it easier than ever before to uncork a bottle of wine to serve with dinner. Whatever a foodie's taste or personal preference, chances are there's a corresponding gadget that can make a meal that much easier to prepare.

A night out Of course, some foodies love to eat but aren't so enamored with cooking. For

those who prefer the restaurant route, peruse the local Sunday newspaper to learn about the newest culinary hotspots. Then purchase a gift certificate for two so your loved one can indulge his or her love of food without having to worry about who's washing the dishes.

Get your hands dirty Perhaps nothing will delight a foodie more than a homecooked meal, especially after the hectic holiday season when most people want nothing more than to kick their heels up and spend a night in. Once the holiday season has come and gone, invite your favorite foodie over for a homecooked meal of his or her choosing. Unless he or she insists, don't let the night's guest of honor do any of the work.

Food cooked during the holidays is often enough to feed an army. Too often, hosts and hostesses prepare and serve much too much food, only to find themselves left with a refrigerator full of leftovers when guests don’t eat as much as hosts had suspected.

In order to avoid wasting food, many people attempt to create new meals from their excess holiday ingredients.

Putting leftovers to good use can take a little ingenuity to disguise the reality that you’re eating turkey or ham for the third consecutive night. All it may take is a little inspiration to create delicious meals with repurposed holiday foods.

The first thing to keep in mind when using leftovers is food safety. Any food remaining after the holiday meal should be packed into storage containers and refrigerated or frozen no more than 2 hours after the meal has ended.

This ensures that bacteria are not able to proliferate in the food and cause foodborne illnesses. Choose shallow containers, which will enable the food to chill more uniformly and not create warmer spots that take longer to reach a safe storage temperature.

Do not save any foods that have remained at room temperature for too long or seem questionable, especially dairy products.

It is advisable to discard leftovers (even if refrigerated) after 4 days. Use it or lose it!

Now that leftovers are properly stored, you can think up some creative menu ideas for using them in the next few days.

Turn stuffing into croquettes or burgers by mixing chopped turkey with stuffing or adding a new meat to the equation, like sausage.

Dice ham and potatoes and add to the morning helping of eggs for a country-style omelet.

Promptly boil the turkey carcass to make homemade stock for soups and stews.

Turn leftover mashed potatoes into a creamy potato soup, with the addition of cream, bacon and scallions.

Use cranberry sauce in place of butter on bagels or toast.

Mash up leftover sweet potatoes and bake into a moist and delicious sweet potato loaf bread.

Create open-faced sandwiches for lunch by layering ham or turkey, stuffing, cranberry sauce and gravy on top of a thick slice of bread.

Diced meats, vegetables and onion can be added to a batter of pancake mix and turned into an easy quiche.

Host Mexican night and use leftover turkey meat to make spicy fajitas, complete with sour cream and salsa.

Use stale bread to make homemade croutons for salad or use in a bread pudding recipe.

Add cranberry sauce to boxed muffin mixes for a tart treat.

Turn leftover holiday meats into an Asian stir-fry with the addition of water chestnuts, bean sprouts, soy sauce, and mixed vegetables.

Grind meats to make a hearty meat loaf.

Make leftover potatoes into hash browns.

Use piecrust and small ramekins to turn turkey or ham into savory pot pies.

Many ideas can be found for using leftover holiday foods this season. Experiment with flavors your family will enjoy.

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NOVEMBER 18, 2011

HOLIDAY TREATS

COOKIES AND BARS Brownie Delight Cammey Hast, Dow City Ingredients 1 pkg. brownie mix 1 pkg. chocolate pudding 2 c. milk 1 container whipped topping 2 c. crushed chocolate sandwich cookies Instructions Prepare brownies in a 9 X 13 pan according to package directions. Allow to cool. Whisk together pudding mix and milk; pour over top of brownies. Spread whipped topping over pudding. Top with crushed cookies.

Butterscotch Peanut Bars Ruth Moen, Denison Ingredients ½ c. plus 2 T. Oleo ¾ c. brown sugar 1½ c. flour ½ t. salt 3 c. salted nuts (peanuts) 1 c. butterscotch chips ½ c. light corn syrup 1 T. water Instructions Cream together half cup Oleo and brown sugar. Add flour and salt. Mix well. Press mixture into bottom of a jelly roll pan (10 X 15 X 1). Bake at 350ºF for 12 to 14 minutes. Sprinkle crust with salted nuts. In a large pan combine chips, syrup, two tablespoons Oleo and water. Bring mixture to a boil and stir for two minutes. Spread over hot crust and nuts. Bake for an additional 12 to 15 minutes or until set.

Makes 4 dozen bars

PAGE 3

Candy Bar Cookie Squares

Chocolate Chip Cookies

Ruthy Burk, Denison Ingredients 1 pkg. yellow cake mix ½ c. packed brown sugar 2 eggs ½ c. butter, melted 3 – 2.07 oz. Snickers candy bars, chopped Instructions Mix cake mix, brown sugar, eggs and butter; beat two minutes on low speed. Stir in candy bar pieces. Spread in ungreased 9 X 13 pan. Bake at 350ºF for 25 to 30 minutes.

Makes 2 dozen bars

Christian Stephens, Arion Ingredients 1 c. margarine, softened 1 c. vegetable oil 2 eggs 1 c. white sugar 1 c. brown sugar 2 t. vanilla 4 t. cream of tartar 2 t. baking soda 4½ c. flour Chocolate chips (as desired) Instructions Cream together first five ingredients. Mix in dry ingredients and chocolate chips.

Drop by rounded spoonfuls onto ungreased cookie sheet. Bake 11 to 12 minutes at 350ºF.

Chocolate Chip-Coconut Bars Marlene Schneider, Denison Ingredients 2 c. finely crushed graham cracker crumbs 2 T. white sugar ½ c. Oleo, melted 1 c. chopped pecans 1 – 6 oz. pkg. chocolate chips 1 ½ c. coconut 1 can sweetened condensed milk Instructions Blend graham cracker crubs, sugar and Oleo; press mixture into 9 X 13 pan. Spread pecans over crust. Mix coconut and chocolate chips with the milk and spoon over pecans. Bake at 325ºF for 30 to 35 minutes.

Cocoa Coffee Bars Jerald Riessen, Mendota Heights, Minnesota Ingredients 1 T. instant coffee ½ c. butter or margarine 1 c. sugar 1 t. vanilla 1 egg 2/3 c. flour 1/3 c. cocoa ½ t. baking powder 1 c. chopped nuts Instructions Preheat oven to 350ºF. Grease an eightinch square pan. In a small bowl combine flour, coffee, cocoa and baking powder; set aside. Melt butter in a two-quart saucepan over medium heat. Remove from heat and stir in sugar and vanilla until blended. Beat in egg. Gradually add flour mixture, stirring until well blended. Add nuts. Spread batter in prepared pan. Bake 25 to 30 minutes.

Makes 16 two-inch bars

Coconut Cookies Christine Teut, Schleswig Ingredients ½ c. margarine ½ c. butter 2 c. sugar 2 eggs 3 c. flour 2 t. cream of tartar 1 t. salt 2 t. baking soda 1 t. vanilla 1 c. chopped/flaked coconut 1 t. coconut flavoring (optional) Instructions Cream shortening, margarine, sugar and eggs. Add flour, salt, soda and cream of tartar; mix well. Add flavorings and coconut. Make into one-inch balls. Place on lightly greased cookie sheet. Flatten with a glass dipped in sugar. Bake in 350ºF oven for 15 minutes or until slightly brown (they will be crisp). Cool on wire rack.

Cranberry & Caramel Date Bars Jerald Riessen, Mendota Heights, Minnesota Ingredients 1 c. cranberries ½ c. plus 2 T. sugar 2 c. oatmeal 2 1/3 c. flour 2 c. oatmeal ½ c. packed brown sugar ½ t. baking soda 1 c. margarine or butter, melted 1 ½ c. chopped dates ¾ c. chopped walnuts or pecans, toasted 1 c. caramel ice cream topping Instructions Heat oven to 350ºF. In a bowl combine cranberries and two tablespoons of sugar.

In another bowl, combine two cups flour, oatmeal, remaining sugar, brown sugar, and soda. Add margarine; mix well. Reserve a half cup of crumb mixture; press remainder firmly on bottom of 13 X 9 baking pan. Bake 15 minutes. Sprinkle dates, nuts, and cranberry mixture over crust. Mix caramel topping and remaining one-third cup of flour; spoon over fruit and nuts. Top with reserved crumb mixture. Bake 20 minutes longer or until lightly browned. Cut into bars when cooled.

Makes 24 bars

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PAGE 4

HOLIDAY TREATS

COOKIES AND BARS, cont.

NOVEMBER 18, 2011

Everything Cookies

Cranberry Chip Cookies Dorothy Gries, Charter Oak Ingredients ½ c. butter or margarine ½ c. shortening ¾ c. sugar ¾ c. packed brown sugar 2 eggs 1 t. vanilla extract 2 ¼ c. flour 1 t. baking soda ½ t. salt 1 c. semi-sweet chocolate chips 1 c. dried cranberries 1 c. chopped pecans Instructions In a mixing bowl cream butter, shortening and sugars. Add eggs one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in the chips, cranberries and pecans. Drop by tablespoons, two inches apart, onto ungreased baking sheets. Bake at 375ºF for 9 to 11 minutes, or until golden brown. Cool for two minutes before removing to wire racks to cool completely.

Yields 9 dozen cookies

Eggnog Snickerdoodles Pam Gronau, Ida Grove Ingredients 3¾ c. flour ½ t. baking soda ½ t. cream of tartar ½ t. salt 1 c. butter 2 c. sugar 2 eggs ½ c. eggnog 1 t. vanilla 3 T. sugar 1 t. nutmeg Instructions Sift together flour, baking soda, cream of tartar and salt; set aside. In a medium bowl cream together butter and sugar. Stir in the eggs, eggnog and vanilla. Gradually add the dry ingredients and mix until fully incorporated. Cover bowl and chill for one to two hours. Preheat oven to 375ºF. Grease cookie sheets. In a shallow bowl stir together remaining sugar and nutmeg. Roll chilled dough into one-inch balls and then roll the balls in the sugar mixture. Place the cookies two inches apart on the prepared cookie sheets. Flatten slightly with the bottom of a glass. For the best crackle effect, return to the fridge any dough that’s not going straight to the oven. Bake until cookies begin to brown at the edges, about 8 to 10 minutes. Cool. Yield 4 ½ dozen

Ruth Moen, Denison Ingredients 2 c. oil 2 c. Oleo 2 c. brown sugar 2 c. white sugar 2 eggs 6 t. vanilla 7 c. flour 2 t. salt 2 t. cream of tartar 2 c. oatmeal 2 c. coconut 3 c. chocolate chips 2 c. rice crispies Instructions Combine all ingredients, mix very well.

Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake at 350ºF for 10 to 12 minutes until set and lightly browned.

Makes 7 dozen cookies

Great Chocolate Chip Cookies Ron Beermann, Arion Ingredients 1½ c. butter 1½ c. sugar 4 T. milk 2 t. vanilla 2 eggs 4 c. flour 1 ½ t. baking soda 1 bag chocolate chips Instructions Cream butter, sugar, milk, vanilla and eggs. Mix in dry ingredients. Mix in chocolate chips. Drop by rounded spoonfuls onto ungreased cookie sheets. Bake 12 to 13 minutes at 350ºF.

Pepper Nuts Jeff Stephens, Arion Ingredients ½ c. lard ½ c. butter ½ c. brown sugar ½ c. white sugar ½ c. dark corn syrup 1 large egg 1 t. anise oil ½ t. baking soda in a little hot water Instructions Mix all ingredients together thoroughly.

Roll into small tubes (approximately the size of a hotdog). Chill well or partially freeze.

Cut into small pieces. Place on greased cookie sheet and bake at 350ºF for 10 minutes.

Pineapple Cheesecake Bars

Swedish Brownies

Michelle Stephens, Arion Ingredients Crust 1 1/3 c. flour ¼ c. sugar ½ c. butter, softened Batter 1 – 8 oz. pkg. cream cheese, softened 1 c. powdered sugar 1 large egg 1 – 8 oz. can crushed pineapple, drained ¼ c. sugar ½ t. vanilla ½ c. white chocolate chips ½ c. chopped macadamia nuts Instructions For the crust, combine all ingredients until crumbly; press into 9 X 13 pan to an eighth inch thick. Bake crust at 350ºF for 10 to 15 minutes until edges are golden brown. Prepare filling by mixing cream cheese and powdered sugar until smooth. Add eggs, sugar, pineapple and vanilla; mix thoroughly. Fold in a quarter cup chocolate chips and a quarter cup nuts. Bake 15 to 20 minutes or until set. Melt remaining chips and drizzle over the top and sprinkle with remaining nuts. Let stand at least one hour before serving.

Jean K. Ang, Kiron Ingredients 4 eggs 2 c. sugar 1 c. butter, melted and cooled 2 c. flour, sifted pinch salt 2 t. almond flavor Instructions Beat eggs and sugar together on high speed until fluffy, about five minutes. Add butter. Stir in flour and salt. Pour into a greased 9 X 13 pan. Sprinkle top with sugar, Bake at 325ºF for 35 to 40 minutes.

Scotcheroos Krisit Stephens, Arion Ingredients 1 c. white sugar 1 c. white corn syrup 1 c. peanut butter 6 c. Rice Krispies 1 – 6 oz. pkg. chocolate chips 1 – 6 oz. pkg. butterscotch chips 1 ½ T. peanut butter Instructions Bring sugar and syrup to a boil and remove from heat; add one cup peanut butter and stir until smooth. Pour over Rice Krispies. Spread mixture in 9 X 13 pan.

Melt chocolate chips and butterscotch chips in a double broiler with remaining peanut butter. Spread over Rice Krispies mixture.

Vanilla Butter Rollouts Jeffery Stephens, Arion Ingredients 1½ c. butter, softened 1½ c. sugar 2 eggs 3 t. vanilla 4 c. flour 1 t. baking soda 1 t. cream of tartar Frosting 6 T. butter 3 c. powdered sugar ¼ c. milk (to desired consistency) 3 t. vanilla Instructions In a large mixing bowl cream butter and sugar; add eggs one at a time beating well after each addition. Beat in vanilla. In a separate bowl combine flour, baking soda and cream of tartar. Gradually add dry ingredients to creamed mixture. When well mixed refrigerate for at least 30 minutes or until easy to handle. On a lightly floured surface roll dough to one-quarter inch thickness. Cut with cookie cutters dipped in flour.

Place cookies two inches apart on ungreased baking sheets. Bake at 350ºF for 8 to 10 minutes or until lightly browned. For frosting combine all ingredients in mixing bowl and mix until smooth and spread or drizzle over cookies once they are cooled.

Yield 7 dozen

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CANDIES Almond Bark Puffs Cammey Hast, Dow City Ingredients 2 lb. almond bark 1 c. peanut butter 2 c. dry roasted peanuts 2 c. miniature marshmallows 3 c. Rice Krispies Instructions Melt almond bark; stir in peanut butter.

Add remaining ingredients. Drop by spoonfuls onto waxed paper. Allow to cool.

Makes 6 dozen puffs

Double Decker Fudge Sharon Bandow, Denison Ingredients 4½ c. sugar 7 oz. marshmallow crème 2 – 6 oz. cans evaporated milk ½ c. Oleo ½ t. salt 1 – 6 oz. pkg. chocolate chips 1 – 6 oz. pkg. butterscotch chips Nuts (optional) Instructions Cook sugar, marshmallow crème, milk, Oleo and salt until boiling. Boil five minutes stirring constantly. Divide into two bowls.

Add one type of chips to each bowl and stir until smooth. Pour chocolate mixture into 9 X 13 pan. Put in refrigerator to cool. Top with butterscotch mixture.

Marshmallow Fudge Courtney Hast, Dow City Ingredients 4 c. sugar ¼ lb. butter 1 can sweetened condensed milk 2 pkg. chocolate chips 1 t. vanilla 1 pt. marshmallow crème Nuts (optional) Instructions Combine sugar, butter and sweetened condensed milk in a saucepan; heat to boiling over medium heat stirring constantly.

Boil until mixture reaches soft ball stage. Remove from heat and stir in chocolate chips, vanilla and marshmallow crème until smooth. Spread fudge in pan. Allow to cool and divide into squares.

Yield 5 pounds fudge

HOLIDAY TREATS

PAGE 5

Peanut Butter Balls Courtney Hast, Dow City Ingredients 3 c. Rice Krispies 1 c. Oleo, softened 1 lb. brown sugar 3 c. peanut butter Almond bark Instructions Combine all ingredients except bark; mix well. Roll into small balls and dip into melted almond bark (or chocolate).

Ritz Cracker Candies Ruth Moen, Denison Ingredients 1 can Eagle brand sweetened condensed milk 1 c. chopped dates 1 c. chopped nuts 1 t. vanilla 70-75 Ritz crackers 3 squares white almond bark Instructions Combine milk, dates, and nuts in saucepan. Boil until thick, stirring constantly. Add vanilla immediately after removing from heat. Place crackers on cookie sheets (may place on waxed paper or parchement paper). Spread mixture on crackers while it is still hot. Bake 5 minutes at 350ºF. Cool.

Melt almond bark. Top crackers with bark.

Makes 70 to 75 treats

Rocky Road Popcorn Truffles Pam Gronau, Ida Grove Ingredients 1 c. popped corn 1 c. mini marshmallows 1 c. salted peanuts 1 lb. semisweet baking chocolate Non-stick cooking spray Instructions Spray 12 mini-muffin tin cups with cooking spray to coat lightly. Divide a mix of popcorn, marshmallows and peanuts equally among the mini muffin cups. In a microwaveable container, melt chocolate on high for 45 seconds; stir. Repeat heating and stirring every 15 seconds until chocolate is smooth. Divide chocolate among muffin cups by pouring carefully into the center of each cup, filling each to the top. Gently tap muffin tin on counter to eliminate air bubbles. Place in the refrigerator to cool; allow chocolate to fully set. Unmold and enjoy. Makes 12 candies

Sweet Peanut Brittle Pam Gronau, Ida Grove Ingredients 1 c. sugar ½ c. light corn syrup 1 T. butter 2 c. cocktail peanuts 1 t. baking soda 1 t. vanilla 4 squares semi-sweet baking chocolate ¼ c. creamy peanut butter Instructions Spray large baking sheet with non-stick cooking spray. Mix sugar and syrup in large microwaveable bowl; heat on high for five minutes.

Stir in butter and peanuts.

Microwave an additional three to four minutes or until pale golden brown.

Add baking soda and vanilla (mixture will foam). Immediately spread mixture as thinly as possible onto prepared baking sheat.

Cool completely; break into pieces.

Microwave chocolate in one-cup glass measuring cup on high one to two minutes.

Stir until chocolate is completely melted. Stir in peanut butter until smooth.

Dip half of peanut brittle pieces halfway into chocolate mixture, scraping back of brittle against edge of cup to remove excess chocolate. Place on parchment or wax paper. Refrigerate until chocolate is set, about 20 minutes.

Makes appx. 1½ lb. or 16 servings

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PAGE 6

HOLIDAY TREATS

SWEET SNACKS

NOVEMBER 18, 2011

Makes 48 treats

Chocolate Chip Cheese Spread Joey Stephens, Arion Ingredients 1 – 8 oz. pkg. cream cheese, softened ½ c. butter, softened ½ t. vanilla ½ c. powdered sugar 1 T. brown sugar ¾ c. miniature chocolate chips ¾ c. chopped pecans (optional) Graham crackers Instructions Beat cream cheese and butter together until fluffy and then add sugars. Mix in chocolate chips. Cover and refrigerate until firm. May be served in a dish or rolled into a ball and coated with chopped pecans. Serve with graham cracker sticks or graham cracker bears.

Chocolate Fondue Jean K. Ang, Kiron Ingredients 1 can sweetened condensed milk 1 pkg. semi-sweet chocolate chips ½ c. heavy cream Instructions Microwave two minutes and whisk. Serve with fresh fruit.

Holiday Poke Cupcakes Pam Gronau, Ida Grove Ingredients 1 pkg. white cake mix 1 c. boiling water 1 – 3 oz. pkg. red gelatin, any flavor 1 – 8 oz. pkg. whipped topping Green food coloring Decorations – colored sugar, colored sprinkles, crushed candy canes, holiday marshmallows, etc.

Instructions Prepare cake mix according to package directions to yield 24 cupcakes. Cool in pan 10 minutes. Pierce cupcakes with a large fork at ¼ inch intervals. Dissolve gelatin in boiling water; spoon evenly over cupcakes. Refrigerate 30 minutes. Remove from pans. Tint whipped topping with green food coloring and spread over cupcakes. Add decorations.

Keep refrigerated.

Makes 2 dozen cupcakes

Kettle Corn Christian Stephens, Arion Ingredients ½ c. popping corn ¼ c. sugar ¼ c. oil Food coloring (optional) Instructions Combine ingredients in Stir Crazy popcorn popper or heavy pan with a tight fitting lid on top of the stove over high heat. Continually agitate popcorn until popping has ceased.

Confetti Corn

Nutty Cracker Delights

Oven Caramel Corn

Ruth Moen, Denison Ingredients 1 c. sugar ½ c. Oleo ¼ c. white corn syrup 1 pkg. cool aid 1 t. vanilla 1 t. baking soda 15 c. popped corn Instructions Combine sugar, Oleo and syurp; microwave on high for two and a half minutes. Stir and repeat. Add cool aid, vanilla and soda. Stir well and pour over popped corn, toss to coat. Spread corn in lightly greased baking pans or on cookie sheets.

Bake at 250ºF for 20 minutes.

Ruth Moen, Denison Ingredients 42 Club crackers ½ c. butter or Oleo ½ c. sugar 1 t. vanilla 1 c. slivered almonds Instructions Place crackers in a single layer in a foillined jelly roll pan (10 X 15 X 1). In a sauce pan over medium heat melt butter. Add sugar, bring to a boil stirring constantly. Boil two minutes.

Add vanilla and pour evenly over crackers.

Sprinkle with nuts. Bake at 350ºF for 10 to 12 minutes. Immediately remove from pan, cutting between crackers. Cool on racks.

Store in an airtight container.

Makes 3 ½ dozen treats

Marlene Schneider, Denison Ingredients 2 c. brown sugar 1 c. Oleo ½ c. corn syrup 1 t. salt ½ t. baking soda 24 c. popped corn Nuts (optional) Instructions Combine brown sugar, Oleo, syrup and salt. Boil five minutes. Stir in soda. Immediately pour over popped corn and nuts (if desired). Put in one or two large, greased pans. Place in 250ºF oven for one hour. Stir about every 15 minutes. Cool and store in tightly covered container.

Mini-Brownie Treats Ruth Moen, Denison Ingredients Fudge Brownie Mix 48 striped chocolate Kisses Instructions Prepare brownies according to package directions. Grease bottoms of enough minimuffin tin cups for 48 treats. Fill tins twothirds full with brownie dough. Bake at 350ºF for 18 to 21 minutes. While treats are baking, unwrap candies. Upon removing treats from the oven, immediately top each with a kiss.

Oreo Cookie Salad Jeffry Stephens, Arion Ingredients 2 pkg. instant pudding 2 c. buttermilk 12 oz. whipped topping, thawed 1 pkg. Oreo cookies Instructions Whisk together pudding mix and buttermilk until thickened. Fold in whipped topping. Crush or more of the package of cookies and incorporate.

Reindeer Mix Joey Stephens, Arion Ingredients 3 c. Rice Chex 3 c. Corn Chex 3 c. Cheerios 2 c. dry roasted peanuts 1 – 12 oz. bag of M&Ms 1 – 16 oz. pkg. almond bark Instructions Combine all ingredients, except bark, in a large bowl. Melt bark and pour over other ingredients. Stir to coat. Pour onto waxed paper. Store in an airtight container.

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NOVEMBER 18, 2011

HOLIDAY TREATS

CAKES AND PIES

Dump Cake Jeff Stephens, Arion Ingredients 1 can cherry pie filling 1 – 16 oz. can crushed pineapple 1 c. Oleo, melted 1 pkg. white or yellow cake mix Instructions Combine pie filling and crushed pineapple in 9 X 13 pan. Spread dry cake mix over fruit. Drizzle melted Oleo over top.

Bake at 350ºF for 40 to 45 minutes.

Banana Cake Sharon Bandow, Denison Ingredients 1½ c. sugar ½ c. Oleo, softened 2 eggs 5 T. sour cream 2 c. flour 1 t. baking soda 1 t. salt 1 t. vanilla 3 ripe bananas, mashed Nuts (optional) Instructions Combine all ingredients. Place in 9 x 13 pan and bake at 350ºF.

Lemon-Lime Cake Carol Beermann, Arion Ingredients 1 pkg. lemon cake mix 1 – 3 oz. pkg. lime gelatin 1 ½ c. water 1 – 3 oz. pkg. lemon instant pudding mix 1 ½ c. milk 1 container whipped topping Instructions Prepare cake mix according to package directions in a 9 x 13 pan. Dissolve gelatin in one cup hot water and add a half cup cold water. Poke holes in the cake and pour the gelatin over the top. Whisk together milk and pudding mix; allow to stand until mixture begins to thicken. Fold pudding and whipped topping together; use mixture to frost cooled cake. Keep refrigerated.

Cherry Delight Ron Beerman, Arion Ingredients 2 – 8 oz. pkg. cream cheese, softened 1/3 c. sugar 8 oz. tub whipped topping, thawed 9 in. graham cracker pie crust 1 can cherry pie filling Instructions Mix cream cheese and sugar with electric mixer on medium speed until well blended.

Gently fold in whipped topping. Spoon mixture into crust. Refrigerate at least three hours or overnight. Top with pie filling before serving.

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PAGE 7

Peach Upside-down Cake

Pudding Pecan Pie

Carol Beermann, Arion Ingredients 2 c. crushed peaches 1 bag miniature marshmallows 2 – 3 oz. pkg. peach gelatin 1 pkg. white cake mix 1 container whipped topping Instructions Place crushed peaches in the bottom of a 9 x 13 pan. Sprinkle gelatin over fruit and top with marshmallows. Prepare cake mix according to package directions; spread batter over fruit and marshmallow mixture in pan. Bake 50 to 60 minutes at 350ºF. Allow to cool completely. Invert cake on a plate or tray and top with whipped topping prior to serving.

Marlene Schneider, Denison Ingredients 1 – 1¾ oz. pkg. vanilla pudding and pie filling (to be cooked, not instant) 1 c. corn syrup ¾ c. evaporated milk 1 egg, slightly beaten 1 c. chopped pecans 1 – 8-in. pie shell Instructions Blend pudding mix with corn syrup. Gradually add evaporated milk and egg, stirring to blend. Add pecans. Pour into pie shell.

Bake at 375ºF until top is firm and just beginning to crack, about 40 minutes. Cool at least three hours.

Pecan Pie

Marlene Schneider, Denison Ingredients 1 – 16 oz. can pumpkin 1 – 12 oz. can evaporated milk 3 eggs ¾ c. Equal sweetner 1 t. ground cinnamon ½ t. ground ginger ¼ t. salt ¼ t. ground nutmeg 1/8 t. ground cloves 1 – 9-in. deep pie shell Instructions Beat pumpkin, evaporated milk and eggs in a medium bowl; blend in remaining ingredients. Pour into pastry shell. Bake at 425ºF for 15 minutes. Reduce heat to 350ºF and bake until knife inserted near the center comes out clean, about 40 minutes. Cool on wire rack.

Jean K. Ang, Kiron Ingredients 1 c. white corn syrup 1 c. dark brown sugar 1 T. flour 1/3 t. salt 1/3 c. butter, melted 1 t. vanilla 3 eggs, beaten Pecans 1 – 9-in. pie crust Instructions Mix together corn syrup, brown sugar, flour, salt, butter and vanilla. Add eggs and pour into pie crust. Top with enough pecans to completely cover top of pie. Bake at 350ºF for 45 minutes.

Pumpkin Pie (no added sugar)

HAPPY HOLIDAYS!

PAGE 8

HOLIDAY TREATS

BREADS AND ROLLS Banana Bread

CAKES AND PIES, cont.

White Chocolate Cheesecake Lori Houston, Charter Oak Ingredients 1½ c. graham cracker crumbs 4 T. melted butter 3 T. sugar 3 – 8 oz. pkg. cream cheese, softened ½ c. sugar ½ t. vanilla 3 eggs 8 oz. white chocolate, melted Cherry pie filling, or other desired fruit filling Instructions Combine cracker crumbs, butter and three tablespoons sugar. Press onto bottom of springform pan. Bake at 350ºF for 10 minutes. Combine cream cheese, ½ cup sugar and vanilla using an electric mixer on medium speed. Mix until well blended. Add eggs, one at a time, mixing well after each addition. Blend in melted white chocolate.

Pour over crust and bake at 350ºF for 40 minutes. Loosen cake from sides of pan.

Cool before removing sides of pan. Chill.

Serve topped with fruit filling.

Makes 10 to 12 servings

White Texas Sheet Cake Pam Gronau, Ida Grove Ingredients 1 c. butter 1 c. water 2 c. flour 2 c. sugar 2 eggs, beaten ½ c. sour cream 1 t. almond extract 1 t. baking soda Frosting ½ c. butter ¼ c. milk 4 ½ c. powdered sugar ½ t. almond extract 1 c. chopped walnuts Instructions In a large pan, bring butter and water to a boil. Remove from heat; stir in flour, sugar, eggs, sour cream, almond extract, salt and baking soda until smooth. Pour into a greased 15 X 10 baking pan. Bake at 375ºF for 20 to 22 minutes or until cake is golden brown and toothpick inserted in the center comes out clean. Cool for 20 minutes. Meanwhile, for frosting, combine butter and milk in a saucepan. Bring to a boil.

Remove from heat; add sugar and extract, mix well. Stir in walnuts. Spread over warm cake.

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Carol Beermann, Arion Ingredients 1 c. sugar ½ c. butter, softened 2 eggs 3 bananas, mashed 1 t. baking soda 2 c. flour 1 t. vanilla Instructions Cream butter and sugar. Add eggs and bananas; mix well. Sift together dry ingredients and gradually add to the rest of the mixture. Place dough in a greased loaf pan.

Bake 50 minutes at 350ºF.

Beer Bread Jean K. Ang, Kiron Ingredients 3 c. flour 4½ t. baking powder 1½ t. salt 3 T. sugar 1 can beer ¼ c. Oleo, melted Instructions Combine all ingredients, except Oleo.

Place dough in a greased loaf pan. Bake 20 minutes in a 350ºF oven. Top dough with melted Oleo. Bake an additional 30 minutes.

Honey-Oat Casserole Bread Hilda Frank, Denison Ingredients 1 – ¼ oz. pkg. active dry yeast ¼ c. warm water ¼ c. butter, softened ¼ c. honey 1 c. boiling water 2 eggs 1 c. quick-cooking oatmeal 1 t. salt 3 ½ c. flour Instructions Dissolve yeast in warm water in a large bowl. In another bowl mix butter, honey and boiling water; stir until butter is melted and then let cool. To the yeast add eggs, oats, salt and butter mixture; beat two minutes.

Stir in enough remaining flour to form a soft dough, which will be slightly sticky. Cover the dough and let it rise an hour, or until doubled in size. Punch dough down and put it into a greased 1½ quart casserole. Let it rise until double, about 30 mintues. Bake at 375ºF for 35 to 40 minutes. Cool 10 minutes before removing from bowl. Continue cooling on wire rack. Cut into wedges for serving.

Squash Muffins

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Jerald Riessen, Mendota Heights, Minnesota ½ c. butter or margarine, softened ½ c. brown sugar ¼ c. light molasses 1 large egg 1 ½ c. cooked, mashed squash 1 ¾ c. flour 1 t. baking soda ½ t. salt 1/3 c. chopped pecans Instructions Heat oven to 375ºF. Grease 12 muffin cups. Beat butter until fluffy; then beat in sugar and molasses until well blended. Beat in egg and squash. Sift in flour, soda and salt; stir just until moistened. Stir in pecans.

Spoon batter into muffin cups and bake until lightly browned – about 20 minutes.

Makes 12 muffins

NOVEMBER 18, 2011 Kolacky Barbara Fonken, Denison Ingredients ¾ c. milk 1 t. salt 3 eggs 4 ½ c. plus ½ c. flour ½ c. sugar ½ t. lemon zest 2 pkg. active dry yeast ½ c. margarine Cream cheese filling 1 – 8 oz. pkg. cream cheese, softened ¼ c. sugar 1 egg ¼ t. lemon zest Instructions Combine one cup flour, sugar, yeast and salt in large bowl. Heat milk and margarine over low heat until warm. Add milk mixture to yeast mixture; beat two minutes at medium speed with electric mixer. Add a half cup flour, eggs and lemon zest; beat two minutes. Stir in enough remaining flour to form a soft dough. On a lightly floured surface, knead dough until smooth and elastic, about five minutes. Place in greased bowl; brush with melted margarine. Cover and let rise in a warm place until double in volume, 60 to 90 minutes. Punch down and divide in half. Shape each half into 12 balls.

Place each ball three inches apart on a greased cookie sheet; flatten to a three-inch circle. Cover and let rise until double, about 45 minutes. To make cream cheese filling, combine all ingredients and mix until well blended. Make a depression in the center of each roll and fill with cream cheese filling.

Bake at 350ºF 8 to 10 minutes or until golden brown. Remove from cookie sheet and sprinkle with confectioners’ sugar, if desired.

Makes 24 rolls

Pumpkin Ribbon Bread Kristi Stephens, Arion Ingredients 1 c. canned pumpkin 1/3 c. vegetable oil 2 eggs 1½ c. sugar ½ t. ground cloves ½ t. cinnamon 1 2/3 c. flour 1 t. soda 1 c. pecans (optional) Filling 2 – 3 oz. pkg. cream cheese, softened 1/3 c. sugar 1 T. flour 1 egg Instructions Combine pumpkin, oil and eggs in a large bowl. Stir in sugar, cloves and cinnamon; mix well. Stir in flour, soda and nuts.

Pour half of the batter into a greased and floured 9 X 5 loaf pan. Prepare filling by beating together all ingredients. Carefully spread filling over batter. Top with remaining batter. Bake 90 minutes, or until golden brown, at 350ºF. Cool for 10 minutes in the pan and then transfer to a wire rack to cool completely.

Quick Coconut Muffins Ruth Moen, Denison Ingredients 1 pkg. yellow cake mix ½ c. oleo, melted 2/3 c. water 3 eggs 8 oz. crushed pineapple, drained 1 c. flaked coconut 1 c. chopped pecans 1 t. vanilla Instructions Combine all ingredients. Grease 24 muffin tin cups or line with paper cups. Distribute batter evenly between cups. Bake at 350ºF for 20 to 25 minutes.

Makes 2 dozen muffins

NOVEMBER 18, 2011 MISCELLANEOUS Apple Pie Spread Ruth Moen, Denison Ingredients 1 – 8 oz. pkg. cream cheese, softened 1 T. apple juice 2 T. brown sugar ½ t. cinnamon 1 medium red apple, finely chopped ½ c. chopped pecans Instructions In a small bowl, beat cream cheese and juice until fluff. Beat in brown sugar and cinnamon. Stir in apples and pecans. Serve with crackers.

Christmas Cheer Dessert Pam Gronau, Ida Grove Ingredients ¼ c. crème de menthe 1 pt. lime sherbet, softened 1 qt. vanilla ice cream, softened 1 pkg. Dream Whip, prepared according to directions Instructions Beat all together with electric mixer. Put into a container and re-freeze.

Cranberry Sauce (no sugar added) Marlene Schneider, Denison Ingredients 2 c. (8 oz.) fresh or frozen cranberries 2/3 c. water 2/3 c. Equal sweetener Instructions Combine cranberries and water in medium saucepan. Bring just to boiling and reduce heat. Simmer uncovered over medium heat for 8 to 10 minutes, stirring occasionally until berry skins pop. Remove from heat.

Mash sauce slightly. Stir in sweetner. Cover and chill.

Serves 6

Fast Fruity Delight Pam Gronau, Ida Grove Ingredients ¾ c. boiling water 1 – 3 oz. pkg. raspberry gelatin 2 c. frozen raspberries 1 c. whipped topping Instructions Dissolve gelatin in boiling water. Add berries; stir until gelatin until mixture begins to thicken. Stir half of the gelatin mixture into whipped topping; divide between four dessert dishes. Top with remaining gelatin mixture. Refrigerate 15 minutes or until set.

Serves 4

HOLIDAY TREATS

PAGE 9

Gelatin Salad

Oriental Cabbage Salad

Turkey Tetrazinni

Barbara Fonken, Denison Ingredients 1 – 3 oz. pkg. lime-flavored gelatin 1 – 3 oz. pkg. lemon-flavored gelatin 2 c. boiling water, divided 1¼ c. cold water, divided ½ c. orange juice 2 T. lemon juice 1 – 17 oz. can pear halves, drained 1 – 8 oz. pkg. cream cheese, softened Instructions Dissolve lime gelatin in one cup boiling water; add a half cup cold water and orange juice. Arrange pears in bottom of lightly oiled six-cup ring mold; cover with gelatin. Chill until almost set. Dissolve lemon gelatin in one cup boiling water; add ¾ cup cold water and lemon juice. Gradually add mixture to cream cheese, mixing until well blended. Pour over molded lime layer; chill until firm. Unmold.

Serves 6 to 8

Carol Beermann, Arion Ingredients 1 pkg. chopped cabbage 1 pkg. chicken flavored Ramen noodles, crumbled 2 green onions, finely chopped Toasted sun flowers or slivered almonds, to taste Dressing ½ c. oil 1 T. sugar 1 t. Accent 3 T. vinegar ½ t. pepper Instructions Combine salad ingredients in a large bowl. Mix dressing ingredients together well in separate container. Top salad with dressing just before serving.

Christine Teut, Schleswig Ingredients 1 – 12 oz. pkg. frozen egg noodles 1 – 10 ¾ oz can cream of mushroom soup (or cream of chicken soup) ½ c. milk 2 c. shredded cheddar cheese 1 ½ c. turkey, cooked and cubed 1 ½ c. mixed frozen peas and carrots, thawed 2 T. pimento 2 T. snipped fresh parsley 2 T. parmesan cheese ½ c. water ¼ c. seasoned bread crumbs Instructions Cook noodles, uncovered, in boiling water 20 minutes (or according to package directions), stirring occasionally; drain.

Combine soup, milk, water, and cheddar cheese in three-quart saucepan. Cook and stir over medium heat until cheese melts and sauce is hot (but not boiling). Stir in cooked noodles, turkey, peas, carrots and pimento.

Spoon into greased casserole (11 ¾ X 7 ½). Combine crumbs, parmesan cheese and parsley. Sprinkle over top. Bake uncovered in 375ºF oven 30 minutes until heated through.

Makes 6 servings

Hot Shrimp Dip Joe Houston, Charter Oak Ingredients 1 – 10 oz. can cream of shrimp soup 1 – 8 oz. pkg. cream cheese 1 t. garlic salt ½ small onion, finely chopped 1 – 6 or 7 oz. can tiny shrimp, drained 1 can water chestnuts, drained (optional) Crackers, French bread Instructions Slowly heat together soup and cream cheese until heated through and cheese is melted. Add remaining ingredients. Serve warm with crackers or chunks of French bread for dipping.

Omelets in a Bag Pam Gronau, Ida Grove Ingredients 2 eggs per person 1 qt. freezer zipper bag per person Cheese Ham Bacon Onion Green pepper Tomato Hash Browns Other desired omelet fixings Instructions Write each person’s name on their zipper bag with permanent marker. Crack up to two eggs into each bag. Add desired omelet ingredients to bag. Remove air from bag and seal bag securely. Place six to eight bags in a pot of boiling water. Boil for 13 minutes. Open to serve.

Pineapple Cheese Ball Michelle Stephens, Arion Ingredients 2 – 8 oz. pkg. cream cheese 1 – 8 oz. can crushed pineapple, drained 1 ¾ c. finely chopped pecans 2 T. finely chopped onion Crackers Instructions Beat cream cheese until smooth. Stir in pineapple, one cup pecans and onion.

Shape into a ball and top with remaining pecans. Cover and refrigerate overnight.

Serve with crackers.

Raspberry Cranberry Salad Marlene Schneider, Denison Ingredients 2 – 3 oz. pkg. raspberry gelatin 2 c. hot water 1 can gelled cranberry sauce 1 – 10 oz. pkg. frozen raspberries Instructions Dissolve gelatin in hot water. Use electric mixer to blend cranberry sauce before combining with gelatin mixture. Very last, add frozen raspberries. Refrigerate until firm, serve chilled.

Sweet Potato & Apple Casserole Hilda Frank, Denison Ingredients 1 – 29 oz. can sweet potatoes 1 – 21 oz. can apple pie filling 2 t. brown sugar ½ t. cinnamon Instructions Combine all ingredients and place in a casserole dish. Bake at 350ºF until heated through. May also be heated in the microwave.

Walther Party Mix Pam Gronau, Ida Grove Ingredients 1 – 6 oz. bag whole pecans 1 – 12 oz. can mixed nuts 1 bag white microwave popcorn, popped 7 c. Crispix Glaze ½ c. margarine ½ c. brown sugar ½ c. white corn syrup ½ to 1 t. cinnamon Instructions Put first four ingredients in a large roaster.

Heat glaze ingredients to boiling and pour over mixture in roaster; stir to coat. Bake for one hour at 250ºF stirring every 15 minutes.

Remove from the oven and put in a large bowl to cool, mixing often so it doesn’t clump together. Store in an air-tight container.

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PAGE 10

HOLIDAY TREATS

NOVEMBER 18, 2011

Planning the holiday meal Perhaps the most anticipated aspect of the holiday season is the lavish holiday meal. Many people look forward to the food just as much as they look forward to the festivities. This could be why the average person gains a pound or two from the period of Thanksgiving up until New Year’s Day. Planning a holiday gathering and meal can be stressful for hosts or hostesses. A lot of pressure placed on the person in charge. However, establishing a wonderful and stress-free meal is possible with a few easy-to-follow tips.

Create a meal concept Holiday meals can be traditional or avant garde. The hosts or hostesses have many options from which to choose, but one thing to keep in mind is to select foods that go together. Those new to holiday hosting may want to stick with items that are well known and expected, such as turkey and trimmings. Those who want to experiment may want to introduce one or two new dishes into the mix. Food choices should be about what your guests will want to eat and not about which items will ensure a spectacle.

Keep preparation time in mind Another thing to consider when planning the meal is the amount of time you have for food preparation and cooking. The holidays are a busy time of the year, and work and social engagements may continue up until the 11th hour. Choose foods that can be prepared in advance and heated on the holiday if you’re time-pressed.

Or simply choose easy-to-make dishes that won’t take much time.

Holiday meal themes The holidays offer the opportunity to experiment with food ideas. Here are menu themes for your next event.

Appetizers: Host a cocktail party using finger foods as the main course. Anything can be turned into finger foods, with small dishes and bite-size spoonfuls to offer a variety of tastes.

Asian: Asian fare has become quite popular, and if it’s your family’s favorite, why not offer Asian-themed menu items for guests.

Italian: Family favorites, Italian dishes are quite popular and can often easily be increased to feed a crowd.

Pastas are quite easy to prepare quickly or in advance.

American: Traditional dishes tend to be those foods best associated with American cooking. Chicken, turkey and roast beef are all meals that can be the perfect fit for the holidays.

Compile a shopping list Once foods are selected, review all recipes and make a list of the ingredients you will need. This will serve as a shopping list to take to the store. Also see which items you have on hand in the pantry. Look at expiration dates and be sure that everything is top quality. If in doubt, add it to your shopping list. Make a list of things that can be bought in advance (paper products, coffee, linens, etc.) and other items that need to be checked off closer to the actual holiday. Cross off each item once it is purchased.

Create a timetable Make a schedule or use a calendar to schedule when each component of the meal and other preparations will be made. This way you ensure you will stay on track and have everything done by the actual holiday.

Ask for help If you find that time will be short, delegate some jobs to others. For example, if a grandmother or aunt is known for her prized potatoes or pies, ask her to make that item. Some hosts and hostesses turn the holiday meal into a pot luck where everyone is encouraged to bring one item and the host simply provides the main dish. This can cut down on the work involved and make others feel they’ve contributed to the sentimental holiday meal.

Go easy on yourself While not everything will work out exactly as you expected, chances are little glitches will not even be noticed by guests unless you point them out. And even if they are noticed, these are close friends and family who will not judge small mistakes.

Make time for socialization Too often holiday hosts and hostesses worry so much about impressing guests with lavish foods and festivities that they fail to enjoy the actual day with their guests. Leave time to sit and chat and, most importantly, relax.

The holidays are a time of enjoyment.

Ensuring the meal can be as stress-free as possible will go a long way to helping hosts and hostesses enjoy the season as well.

Meal fit for vegetarian holiday guests The holiday season is a special time of year when many people choose to spend time with the people they love the most.

Gatherings of friends and family occur throughout the holiday season.

These gatherings might surround a specific holiday, but even those people with a religious affiliation use the holidays as an opportunity to reconnect with those closest to them.

One of the more common holiday traditions is to break bread with family and friends. A relaxing night at the dinner table over a big meal makes the perfect opportunity to reconnect with loved ones.

Dinner party hosts, however, often don't have it so easy, especially if some guests have dietary restrictions or alternative diets, such as vegetarians.

Hosts facing the task of feeding a vegetarian friend or family member this holiday season should consider the following recipe for "Sour Lentils Flavored With Garlic" from Monisha Bharadwaj's "India's Vegetarian Cooking" (Kyle Books).

Sour Lentils Flavored With Garlic Ingredients 1½ cups yellow split lentils (toor dal), washed and drained ½ teaspoon turmeric 1 tablespoon tamarind concentrate Salt, to taste 2 tablespoons ghee or sunflower oil 1 teaspoon cumin seeds Large pinch of asafetida 3 dried red chiles, broken in half 3 cloves garlic, chopped Chopped cilantro for garnishing Instructions Put the lentils and turmeric along with 3 cups of hot water in a saucepan and bring to a boil.

Reduce the heat and simmer, partially covered, for about 30 minutes until the lentils are soft.

If they dry out during the cooking, add a little more water until you get a mushy consistency.

Add the tamarind and salt and cook for a couple of minutes.

Remove from the heat and set aside.

Heat the ghee or oil in a small saucepan and add the cumin seeds and asafetida.

When the cumin turns dark, add the red chiles and garlic. Fry over a low heat until the garlic is golden brown.

Garlic burns easily so quickly pour this mixture over the dal.

Serve hot, garnished with cilantro.

Sweet facts Candy canes Candy canes are very popular holiday treats and are often used to decorate Christmas trees.

That hooked shape certainly makes them whimsical and able to hang on tree boughs.

But candy canes weren't always the curved and colorful treats they are today.

In the 1700s, candy canes were nothing more than straight white sticks of sugar candy used to decorate Christmas trees.

A choirmaster at Cologne Cathedral decided that having the ends bent to depict a shepherd's crook and passing them out during church services would help keep children quiet.

It was not until roughly the 20th century that candy canes acquired their red stripes.

Some surmise that the candy cane is shaped like a shepherd's crook to represent Jesus Christ, who tended to his flock of supporters. Others say that it's a "J" for Jesus.

Regardless of their shape, hundreds of thousands of candy canes are now manufactured and shipped for the holiday season each year.

NOVEMBER 18, 2011

HOLIDAY TREATS

PAGE 11

Origins of a holiday staple The thick, spiced drink we know as eggnog has become synonymous with the holidays.

It is so linked with the Christmas season that a person may be hard-pressed to find it sold in the supermarket any other time of the year.

But eggnog wasn't always the holiday beverage it has become.

Eggnog is believed to have originated in 17th century Europe, primarily as a drink for the elite, since the ingredients in the beverage were hard to come by and thusly relegated to the very rich.

Different theories abound on the origins of the word eggnog itself.

Some believe it has gotten its name from the Old English word "nog," which meant "strong beer."

The "egg" refers to one of the ingredients in the beverage, fresh eggs.

Others surmise that it comes from the word "noggin," which was a vessel for serving drinks in taverns.

The drink was called "egg in a noggin," which was shortened to "eggnog."

Still, there are others who say its name is derived from the term "grog," which was another term for booze.

"Egg n' grog" was eventually abbreviated to "eggnog."

Although there is little certainty to the origins of the name, the recipe for eggnog has essentially remained unchanged throughout the centuries.

It consists of beaten eggs, cream or milk and sugar mixed with some sort of alcoholic spirit.

The Old English were believed to mix it with wine, though once the drink was brought to the New World, colonists substituted rum for the wine.

Rum was readily available through tradesman running between the Americas and the Caribbean and therefore less expensive than another spirit.

As America grew and eggnog was enjoyed in different parts of the country, the rum was replaced with regional spirits, including bourbon or grain alcohol.

Other ingredients were also added to give it a customized flavor.

However, the use of nutmeg, cinnamon and cloves has become traditional flavors for the holiday brew.

Although eggnog is widely enjoyed throughout the holiday season, in the past it was served at special events and social occasions.

As a warmed beverage it can easily chase away winter's chill. This is how it may have come to be enjoyed primarily during the holidays.

Love it or hate it, eggnog is a drink that can evoke strong feelings of the holidays within minutes.

There are variations of eggnog sold commercially, but many people swear by homemade versions for their taste and authenticity. Try your own homemade eggnog with the recipe below, courtesy of Cooks.com.

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Holiday Eggnog (Spirited) 1 dozen eggs 1 pound powdered sugar ½ teaspoon salt Ÿ cup vanilla 8 cups evaporated milk 3 cups water 1 quart spiced rum Nutmeg, to garnish Beat eggs until light in color, gradually add sugar, salt and vanilla. Then add milk and water.

Stir in rum (brandy, bourbon or rye may also be used). Cover the nog and ripen for 24 hours in the refrigerator.

Stir again and serve sprinkled with nutmeg.

PAGE 12

HOLIDAY TREATS

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