The Southern Illinoisan hosts Holiday Recipe Contest BY MARILYN HALSTEAD THE SOUTHERN
The 2011 Holiday Recipe Contest featured tasty dishes from cooks from across Southern Illinois. You will find the winning recipes on the following pages, but you should check out the “losers,” too. Those dishes were almost as good as the winners, according to judges Wilma Westerfield, Charlotte Goetz and Rosie Wece. Appetizers: Pumpkin Cookie Dip, Francie Lindeman; Smokin’ Trout Spread, Sharon Johnson. Salads: Fruit Salad with Cannoli Cream, Terry Kessinger. Breads: Sausage Bread, Linda Young; Oaten Bread, Alma Hicks. Side Dishes: Pepper Jack Mac, Marietta Briddick. Entrees: Pumpkin Turkey Harvest Stew, Amanda Smith; Pierogi, Darlene Smith. Cookies: Disappearing LemonCranberry Cookies, Christine Stearns;
Magic Bars, Kimberly Fisher. Desserts: Mary’s Coconut Cream Pie, Cathy Jennings; Black Forest Trifle, Sherry Reuter. STEVE JAHNKE Young Cooks: THE SOUTHERN Chocolate Beth Mandrell (right) Ganache of Mulkeytown reacts Cupcakes, Hannah Epplin; after being named the Ben’s Macaroon grand prize winner. Chocolate Cookie Bars, Ben Smith. Beth Mandrell took home a KitchenAid Mixer from our contest sponsor, Dillard’s. Dillard’s also gave our category winners some great kitchen items as prizes. We greatly appreciate our partnership and the opportunity they give to Southern Illinois’ best cooks!
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Page 2 Friday, November 18, 2011 The Southern Illinoisan Holiday Cookbook
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Kathy Neff wins in appetizers THE SOUTHERN
For Kathy Neff of Marion, it’s a good thing The Southern Illinoisan’s annual recipe contest is a holiday affair. If it was held over the summer, she’d likely be too busy to enter. As it is, however, wintertime equals cooking time for Neff. And her Mini Chipotle Seafood Quiche recipe was good enough to earn the title in the appetizers category. “I hunt on the Internet and magazines, and I just look for interesting recipes,” Neff said. “When I find one, I always change it to something I like. I change the base of it, or I change the spices.”
It certainly worked this time, much as it has before. Neff said she greatly enjoys the camaraderie between contestants in the event. This is her fourth year entering the recipe Neff contest, and her second victory — not bad for someone who only really began cooking a few years ago, and still is somewhat of a seasonal cook. “In the summertime, we have a huge garden, so I don’t get to cook in the summertime because I’m raising and working with that,” Neff said. “So in the wintertime, I sit back and try new recipes.”
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Pie crust for 24 mini muffin pan 4 ounces cream cheese 1/2 cup mayonnaise 1 cup imitation crab, finely chopped 1/2 cup shredded Mexican cheese 1/4 cup red pepper, finely chopped 1/2 teaspoon chili powder 1/4 teaspoon ground cumin 1/4 teaspoon garlic powder 1/4 teaspoon salt Chives for garnish
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Place pie crust in mini muffin pan. With a mixer at medium speed, beat softened cream cheese and mayonnaise until smooth, about two minutes. Stir in crab, cheese, red pepper, chili powder, cumin, garlic powder and salt. Fill muffin tins with mixture. Bake at 350 degrees for 30 minutes. Let stand 5 minutes. Garnish with chives. May be filled and refrigerated up to 24 hours ahead, and then baked. STEVE JAHNKE / THE SOUTHERN
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Slice radishes 1/4 inch thick. Toss with salt and refrigerate for 30 minutes. Mix other ingredients and stir over medium heat until sugar dissolves, about three minutes. Remove from heat, add radishes. Mix well. Pour into small bowl, cover, refrigerate 24 hours. Strain radishes and serve.
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The Southern Illinoisan Holiday Cookbook Friday, November 18, 2011 Page 3
Cheesy Party Treats
Fiesta Sausage Dip
Pumpkin Cookie Dip
Party Pinwheels
2 cups baking mix (such as Bisquick) 3/4 cup milk
1 large tomato, seeded and chopped 1 pound pork sausage 1/3 cup fresh cilantro, chopped 1 large onion, chopped 1 large red bell pepper, chopped 1-2 jalapeno peppers, chopped 1 16-ounce cream cheese, cubed Tortilla chips or crackers for serving
2 cups confectioner’s sugar 2 8-ounce cream cheese, softened 1 16-ounce canned pumpkin 1 teaspoon pumpkin pie spice
1 8-ounce package cream cheese 2 tablespoons dry ranch dressing mix 1/2 cup salad dressing (mayo type) 2 cups chopped vegetables (my preference is carrots, broccoli, cauliflower and green peppers) Flour tortillas
Filling: 1 jar (15 1/2 ounces) spaghetti sauce 1 can (4 ounces) sliced mushrooms, drained 1 small green bell pepper, chopped 1 package (3 ounces) sliced pepperoni, cut in quarters 8 ounces shredded mozzarella cheese Preheat oven to 400 degrees spray 12 muffins size muffin pan with cooking spray. In bowl blend baking mix and milk to make soft dough. Turn onto floured surface and knead about 20 times. Roll dough into rectangle about 1/8 inch thick and cut into 4-inch circles. Press circles into muffin pan. Combine spaghetti sauce, mushrooms, green pepper and pepperoni, spoon into dough cups and sprinkle with cheese. Bake until crust is golden brown and cheese is melted. HELEN TOWNLEY EWING
Layered Vegetable and Aioli Appetizer 4 ounces cream cheese, softened 1/2 cup mayonnaise 1 teaspoon finely chopped garlic 1/2 teaspoon grated lemon peel Dash of cayenne 2 medium red or orange bell peppers; cut into 1 1/2 inch pieces 1 cup mushrooms, large ones cut into halves or quarters Olive oil 2 tablespoons goat cheese 2 tablespoons chopped basil leaves Preheat oven to 450 degrees. Mix cream cheese, mayonnaise, garlic, lemon peel and red pepper in medium bowl until smooth. Cover and chill while preparing vegetables. Mix bell peppers, onion and mushrooms in medium bowl. Toss with olive oil to coat. Spread in ungreased pan and bake, uncovered, 15 to 20 minutes or until vegetables are tender; cool slightly. Spread cream cheese mixture on serving platter. Top with vegetables. Sprinkle with goat cheese and basil. Serve with crackers or a thin bread of your choice (warm pita quarters or thinly sliced baguette). TERRY KESSINGER CARBONDALE
Combine sausage, onion, red pepper and jalapeno. Brown sausage mixture 8 to 10 minutes. Drain and add cream cheese until melted. Stir in tomato, cilantro and serve. MARJORIE LAMPE CAMPBELL HILL
Holiday Cranberry Salsa Dip 1 small navel orange, peeled and quartered 1 12-ounce bag frozen cranberries, thawed 1 cup sugar 1 8-ounce package cream cheese, softened 1/4 cup sour cream, room temperature 2 jalapeno peppers, deseeded, cut into halves and chopped 2 tablespoons red onion, finely chopped 1/4 cup pineapple chunks, drained, chopped 2 tablespoons fresh cilantro, chopped 1 tablespoon fresh lime juice 1/4 teaspoon salt pinch of black pepper Sweet potato chips or baked pita chips In a food processor, combine cream cheese, sour cream, sugar, salt and pepper. Add oranges, cranberries, jalapenos, pineapples, lime juice and red onion. Coarsely chop into a fine mixture. Add cilantro. Blend to combine. Transfer mixture to serving bowl, cover and refrigerate for one hour. Serve with sweet potato chips or baked pita chips. AMANDA SMITH JONESBORO
Pepper Poppers 1 package 8-ounce cream cheese (soft) 2 cups Monterey Jack/cheddar cheese, shredded 1 package real bacon bits 1/4 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon chili powder 1 pound fresh jalapenos, halved lengthwise and seeded 1/2 cup dry bread crumbs In a large mixing bowl, combine the cheeses, bacon bits and seasoning; mix well. Spoon about 2 tablespoons into each pepper half. Roll in bread crumbs. Place in greased 10 x 15-inch dish. Bake uncovered at 300 degrees for 20 minutes for spicy flavor, 30 minutes for medium and 40 for mild. Serve with ranch dip. DOROTHY STONE WEST FRANKFORT
Page 4 Friday, November 18, 2011 The Southern Illinoisan Holiday Cookbook
Mix together all dry spices with sugar. Whip all the ingredients together. Refrigerate until firm. Serve with ginger snaps for dipping. FRANCIE LINDEMAN MURPHYSBORO
Imogene’s Chili Sauce 20 large tomatoes (skinned), or used canned diced tomatoes when others are out of season. 3 large onions 3 large green peppers 2-1/2 cups vinegar (apple cider) 1-1/2 cups sugar 1-1/2 tablespoons salt 1 tablespoon white pepper 2 tablespoons cinnamon 2 tablespoons dry mustard 1/4 tablespoon cloves 1/4 tablespoon allspice 1/4 tablespoon cayenne pepper 1/4 tablespoon ginger pinch of celery salt Mix all ingredients and cook low until cooked down to thick sauce. Then ladle into jars and put into a boiling bath and seal. Can also be done in a crockpot cooked all day long. Makes approximately 6 pint jars. LOIS DEFRANK MARION
Mini Cream Cheese Rolls 2 8-ounce cans refrigerated crescent rolls 2 3-ounce packages cream cheese, softened 2 tablespoons granulated sugar 1 teaspoon lemon juice 1 cup powdered sugar 2 tablespoons milk 1 teaspoon vanilla flavoring Preheat oven to 375 degrees. Unroll crescent rolls and separate each dough portion along center perforation to form 8 rectangles; press diagonal perforations to seal. Stir together cream cheese, sugar and lemon juice; spread cream cheese mixture evenly over 1 side of each rectangle. Roll up jellyroll style, starting at long end. Cut each log into 6 1-inch pieces, using a serrated knife. Place rolls in a lightly greased 9 x 13inch baking pan. Bake at 375 degrees for 15 minutes or until lightly browned. Combine powdered sugar, milk and vanilla. Drizzle over warm rolls. Yield: 4 dozen. DIXIE TERRY GOREVILLE
In mixing bowl, beat cream cheese, salad dressing and ranch dressing mix until smooth. Add vegetables and mix well. Spread on tortillas, roll up. Refrigerate 1 to 2 hours. Slice into 3/4 inch pieces. Yield: 20 to 25 slices. JOYCE RILEY KARNAK
Smokin’ Trout Spread 2 pounds smoked trout filets 1/4 cup horseradish sauce 1/4 cup sour cream 12 ounces cream cheese 1/4 cup plain Greek yogurt 3 tablespoons minced roasted red pepper 3 teaspoons fresh lemon juice Salt and pepper Alder wood is preferred for smoking the trout. Prepare trout filets with skin on. Sprinkle with a mixture of brown sugar and sea salt (3 to 1 ratio sugar to salt). Let stand 2 hours. Remove as much of the sugar/salt rub as possible (the dryer the better) and let set another hour. Smoke until fish flakes easily from skin, adding water soaked Alder wood chips every 30 minutes. Let cool until you can handle and remove fish from skin. Mixing it up: Place smoked trout in food processor after removing skin, rib and backbones. Process until fish is finely chopped. In large bowl, mix horseradish sauce, sour cream, cream cheese, yogurt, toasted red pepper and lemon juice with electric mixer. Beat well. Slowly, add fish to cream cheese mixture. Use more sour cream or yogurt to get the consistency you like. Serve on Wheat Thins baked chips or Townhouse Flatcrisp crackers. Serves 20 easily. Note: Alder wood can be found through Stotlar Lumber Company in Johnston City. RAY AND SHARON JOHNSON MARION
In the salad category Christa Pestka wins with Spinach Salad with Poppyseed Dressing It’s rare for a salad to be the most highly sought-after item on a table. But after years of seeing that exact scenario play out, time and time again, Christa Pestka knew she had a winner. “I’ve made it for probably six years. I take it to all the potlucks, because that’s the go-to meal that everybody loves,” Pestka said. “Believe it or not, it’s always the first thing gone, a salad.” Judges also loved it at this year’s Holiday Recipe Contest. Pestka’s Spinach Salad with Poppyseed Dressing won the title in the salad category. Pestka said she thinks the salad won not just because of its taste, but also because of its looks. “It’s a fantastic dish, and it’s pretty, too, with the Craisins,” she said. “I
Spinach Salad with Poppyseed Dressing 1 package (10 ounces) fresh baby spinach 3/4 cup Craisins 2 green onions, sliced 1 teaspoon dried minced onion 3/4 teaspoon poppy seeds 1/8 teaspoon paprika 1/4 cup sugar 2 tablespoons cider vinegar 2 tablespoons white wine vinegar 1/8 cup vegetable oil 1/8 cup olive oil 3/4 cup sliced almonds, toasted In a large salad bowl, toss the spinach, Craisins and green onions. In a small bowl, combine onion, poppy seeds, paprika and sugar. Whisk in the vinegars and oil. Drizzle over salad. Sprinkle with almonds and toss.
can use it for some holiday events, too, because it’s got some color. The family loves it.” And when Pestka talks about her family liking something, that’s a large sample size. The Marion Pestka resident grew up as the youngest of nine children, so cooking for the family meant huge meals. To this day, Pestka said, Thanksgiving gettogethers feature at least 50 people. This was Pestka’s first time entering the Holiday Recipe Contest, something she plans to do again next year.
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The Southern Illinoisan Holiday Cookbook Friday, November 18, 2011 Page 5
Autumn Goddess Salad With Warm Honey & Walnut Dressing 2 big sweet potatoes, peeled and cut into 1 inch pieces 3 shallots, peeled and finely chopped 1/2 teaspoon minced garlic 2 tablespoons canola oil 1/2 teaspoon salt 1/4 teaspoon black pepper 1 16-ounce bag of baby spinach 6 slices of bacon, divided Preheat oven to 400 degrees. Peel and cut potatoes into one inch pieces. Then cut and finely chop shallots. Gently toss both shallots and potatoes in canola oil. Gently toss again with a pinch of salt and pepper. Place onto a non-stick baking sheet and bake for 40 to 45 minutes, or until tender. In a large serving bowl, add baby spinach or favorite green leaves and sweet potatoes with shallots. Serve with warm honey walnut dressing. May garnish with extra bacon. Serves 6 to 8. STEVE JAHNKE / THE SOUTHERN
Fruit Salad with Cannoli Cream 1/3 cup whole milk ricotta cheese 2 tablespoons plus 1/3 cup whipping cream 3 tablespoons powdered sugar Pinch ground cinnamon 12 ounces fresh strawberries, hulled and quartered (about 2 1/2 cups) 1/2 pint fresh raspberries (about 1 1/4 cups) 1 tablespoon sugar 1 tablespoon fresh lemon juice 2 kiwi, peeled and cut into 1/2-inch pieces 3 tablespoons sliced almonds, toasted Stir the ricotta and 2 tablespoons of cream in a medium bowl to blend. Using an electric mixer, beat the remaining 1/3 cup of cream, powdered sugar and cinnamon in a large bowl until semi-firm peaks. Fold the ricotta mixture into the whipped cream. Cover and chill at least 30 minutes to stiffen. Can be prepared up to four hours ahead. Toss the berries, sugar and lemon juice in a medium bowl to combine. Let stand about 15 minutes, stirring occasionally to let juices develop. Add kiwi. Spoon the fruit mixture into serving dish or dishes. Top with the cannoli cream. Sprinkle with the almonds. Serve. TERRY KESSINGER CARBONDALE
Warm Honey-Walnut Dressing: 3 slices bacon, cut into pieces 1/3 cup red wine vinegar 3 tablespoons orange juice 1/4 teaspoon orange zest 3 tablespoons honey 1/4 teaspoon salt pinch of black pepper 1/4 cup chopped walnuts
Baked Cranberry Sauce
Five Layer Salad
1 pound fresh or frozen cranberries, thawed 1 1/2 cups chopped pecans 1 cup flaked coconut 1 cup orange marmalade 3/4 cup sugar 1/2 cup water
Lettuce (small head) Spinach leaves 1 small box frozen peas Mayonnaise 5 slices of bacon, cooked, drained and crumbled 1 envelope Italian dressing mix (use 3/4)
In a large bowl, combine all ingredients. Pour into a greased 11 x 7-inch baking dish. Bake, uncovered at 350 degrees for 25 to 30 minutes or until cranberries are tender. Serve warm or cold. Refrigerate leftovers. Yield: 10 servings.
Place in a deep glass bowl if bowl has a tapered bottom it is better (glass mixing bowl with plastic lid is great). Wash and cut up small head of lettuce and place in bowl. Add a layer of washed/drained fresh spinach leaves. Add layer (1 small box) frozen peas, spread a layer of Mayo over the peas to cover. Add five slices bacon, cooked/ drained/crumbled and sprinkle the Italian dressing dry mix over this. Cover and refrigerate. Toss and then serve immediately.
DAVID LOGSDON PINCKNEYVILLE
Cranberry Salad 2 small boxes of flavored gelatin — one strawberry, one lemon 2 cups boiling water 1 small can crushed pineapples, don’t drain 1 package chopped fresh cranberries 2 1/2 cups sugar 1 cup chopped celery Empty 2 boxes of gelatin into heat proof bowl. Add boiling water. Dissolve gelatin. Add sugar and mix. Add the remaining ingredients until thoroughly mixed. Pour mixture into 9 x 12-inch baking dish. Refrigerate overnight.
In a medium skillet, cook bacon until crisp. Remove and drain on paper towels. Reserve a tablespoon of bacon grease. Using same skillet, add bacon grease, red vinegar, walnuts, orange juice, honey, salt and pepper. Heat thoroughly and stir in bacon pieces. Drizzle over sweet potato salad. Yield: 1/2 cup. AMANDA SMITH JONESBORO
Bacon Apple and Spinach Deluxe 8 cups spinach, rinsed and torn into pieces 1/4 cups sliced almonds 1 red delicious apple , chopped 5 slices bacon 1/2 cup chopped onion salt and pepper to taste Dressing: 1/4 cup vegetable oil 3 tablespoons vinegar 1 tablespoon sugar 1/2 teaspoon prepared mustard Combine dressing ingredients in a jar. Shake well to mix. Refrigerate. Cook bacon until crisp, drain on paper towel, reserving one tablespoon to lightly brown almonds. Combine all ingredients and toss with dressing. MARJORIE LAMPE CAMPBELL HILL
Page 6 Friday, November 18, 2011 The Southern Illinoisan Holiday Cookbook
DARLENE SMITH MARION
Dorothy’s Cranberry Salad 1 can whole cranberry sauce 1 cup crushed pineapple 1 cup sour cream 4 ounces cream cheese (soft) 2 cups Mini Marshmallows 1/2 cup chopped pecans 1/2 cup chopped celery 8 ounces Cool Whip 1 package Strawberry, Cherry or Cranberry Jell-O Stir pineapple and Jell-O together. Add cranberry sauce, sour cream and mix very well. Then add celery, pecans and marshmallows. Fold in Cool Whip. Refrigerate for a while before serving. DOROTHY STONE WEST FRANKFORT
Salad Dressing 2/3 cup olive oil 1/3 cup wine vinegar 1 teaspoon salt 1/4 teaspoon pepper 2/3 cup parmesan cheese Mix. Pour over green salad. VERA JEAN MUELLER MURPHYSBORO
REBECCA MALONE THOMPSONVILLE
Mystery Salad 1 21-ounce can cherry pie filling 1 15-ounce can mandarin oranges, drained 1 can Eagle Brand condensed milk 1 20-ounce can tidbits, drained 1 cup miniature marshmallows 1 8-ounce tub whipped topping, thawed 1/4 to 1/2 cup chopped pecans or walnuts Mix all ingredients together and chill. MARIETTA BRIDDICK ELDORADO
Sunshine Potato Salad 8 hard boiled eggs 3 quarts cold boiled potatoes, cubed 1 cup chopped celery 1 cup chopped onion 1 cup grated carrots 2 cups salad dressing 1 cup sour cream 1/4 cup prepared mustard 1/4 cup sugar 1 tablespoon salt 1/4 cup vinegar Mix all ingredients. Refrigerate for two hours before serving. VERA JEAN MUELLER MURPHYSBORO
Dream Coffee Cake wins the bread category and the Grand Prize THE SOUTHERN
It’s a familiar and popular recipe for Mandrell, so she said winning the bread category wasn’t a surprise. But walking away with the grand prize did take her aback. “It is a very moist coffee cake, and it’s so easy, that’s what I like about it,” she said. “Very few ingredients, but very good ingredients. Mandrell had entered the contest many times, and one time won a category for microwaveable dishes. But this was her first time walking away with the top prize. For her efforts, Mandrell walked away with the honor of being named winner, and with a new KitchenAid mixer. For her main baking passion, that’s a prize that will come in awful handy. “I’ve been a cake baker for 33 years. It’s something I really enjoy doing,” Mandrell said. “I’m loving it.”
The morning of the Holiday Recipe Contest, Beth Mandrell left her Mulkeytown house full — but not hungry. After hosting a wiener roast the night before, Mandrell made breakfast the following morning for roughly 20 people. The star of that meal was a coffee cake that was a definite hit. It was so good that Mandrell had to keep people away from the second cake she made, this one for the recipe contest. “I had baked another coffee cake for all of them, and then I baked this one and it was sitting there, and I was like, ‘Don’t touch that coffee cake!’ Mom was being pretty insistent,” she said. Turns out, her insistence was worth it. Mandrell’s coffee cake — known as the Dream Coffee Cake — not only won the bread category, but was also good enough to earn Mandrell the contest’s overall championship.
See the recipe on Page 8
Beer Bread
Easy Refrigerator Rolls
2 cups self-rising flour 2 tablespoons sugar 1/2 teaspoon salt (optional) 1 cup beer 1/4 cup margarine, melted
2 cups warm water 2 packages yeast 1/2 cup sugar 2 teaspoons salt 1/4 cup shortening 1 egg 6 1/2 to 7 cups flour
Preheat oven to 425 degrees. Grease six one-cup loaf pans. Combine flour, sugar and salt. Add beer and butter. Stir until combined. Spoon evenly into pans. Bake 20 to 25 minutes, until edges are golden. Unmold and cool on rack. JOAN GRAVES EDWARDS ANNA
Beer Rolls 4 cups Bisquick 4 tablespoons sugar 1 12-ounce can beer, room temperature Place mixture in greased muffin pan, each cup 1/2 full. Let rise for 20 minutes. Bake 350 degrees for 30 minutes or until brown. JOAN GRAVES EDWARDS ANNA
Mix water and yeast in large mixing bowl. Add sugar, salt, egg and shortening. Mix well with mixer. Add flour to mixture. Mix well. Use dough hooks for the last 2 cups of flour. Mix with dough hooks until no longer sticky. Put dough in bowl sprayed with non-stick cooking spray. Cover with plastic wrap that has been sprayed with non-stick cooking spray. Put in refrigerator to rise overnight. The next morning, shape into rolls. Place in greased 13 x 9-inch pan. Let rise. Bake at 400 degrees for 10 to 12 minutes. SHERYL DIETZ DESOTO
Breakfast Cream Scones
Crazy About Cranberry Bread
2 cups all purpose flour 1/3 cup sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup dried or 1/3 cup fresh, chopped strawberries, optional 1 1/4 cup heavy cream, plus extra
2 cups all-purpose flour 1 cup sugar 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 1/3 cup butter 1 egg, slightly beaten 1 teaspoon orange peel, finely shredded 2/3 cup orange juice 1 1/2 cups cranberries, halved (thawed, if frozen) 1 cup coarsely chopped walnuts
Preheat oven to 425 degrees. Mix in a large bowl with a rubber spatula, fork, or wooden spoon all of the ingredients until just moistened. Gather dough into a ball and knead it against the sides and bottom of the bowl 5 to 10 times, pressing loose pieces until all adheres and bowl is fairly clean. Transfer to a lightly floured surface and pat dough into an 8-inch disk about 3/4-inches thick. Cut into 8 to 10 wedges and place at least 1/2 inch apart. They rise and spread. Brush with 2 to 3 teaspoons cream. Sprinkle with cinnamon sugar, if desired. Bake 12 to 15 minutes. Tops and bottoms will be golden. TERRY KESSINGER CARBONDALE
Giant Cinnamon Crumb Muffins 1 cup whole wheat flour 2/3 cups all purpose flour 2 tablespoons of baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground clove 1/2 cup of packed brown sugar 1 cup of low fat cottage cheese (or mashed banana optional) 1/2 cup apple sauce 1/2 cup of milk 1/2 cup of chopped walnuts (optional) 1/2 cup raisins (optional) Preheat oven to 325 degrees. Grease or spray large 6-count muffin pan. Combine flours, baking soda, cinnamon, nutmeg, clove and brown sugar and set aside. In blender or food processor, cream cottage cheese until smooth. Add apple sauce and milk to cottage cheese and blend. In a large bowl, combine cottage cheese mixture with dry ingredients Stir until mixed. Fold in walnuts. Pour batter into prepared muffin pan (1/2 full). Bake 20 to 30 minutes until brown and toothpick comes out clean. Crumb topping: 1/2 stick melted butter 1/2 cup brown sugar 1 teaspoon cinnamon In a medium size bowl combine dry ingredients, melt butter in a separate bowl. Remove baked muffins from pan, and while still warm dip tops of them into melted butter and then roll in crumb mixture to form the crumb topping. CHRISTINE STEARNS CARBONDALE
Glaze: 2 tablespoons melted butter 1 tablespoon sugar Preheat oven to 350 degrees. Lightly grease 9 x 5 x 3-inch pan, set aside. In a large bowl, stir together flour, sugar, baking powder, salt and baking soda. Cut in butter to coarse crumbs. In small bowl, combine egg, orange peel and orange juice. Add to flour mixture, stir until moistened. Fold in berries and nuts. Spoon into pan. Bake 60 to 70 minutes. Cool in pan on wire rack. Add glaze. Wrap and store overnight before slicing. HELEN NAPIER PINCKNEYVILLE
Marshmallow Pecan Sticky Crescent Rolls 1/4 cup sugar 1 teaspoon ground cinnamon 16 large marshmallows 3 tablespoons melted butter 2 8-ounce cans ART SERVICES refrigerated crescent rolls Marshmallow Pecan 1 cup powdered Sticky Crescent sugar Rolls 1/4 teaspoon vanilla extract 2 tablespoons whipping cream 1/4 cup candied pecans, chopped Preheat oven to 375 degrees. In a small bowl, combine sugar and cinnamon together. Dip marshmallows into melted butter and roll in cinnamon mixture. Separate crescent rolls into 16 triangles. Wrap one marshmallow at a time to one triangle, pinching edges to seal. Repeat with remaining marshmallows and triangles. Place each roll into a lightly buttered muffin pan cup. Bake for 10 to 15 minutes, or until golden brown. In a small bowl, stir together powdered sugar, whipping cream and vanilla extract. Smooth to glaze. Drizzle over warm rolls and sprinkle with candied pecans. Yield: 16 rolls. AMANDA SMITH JONESBORO
The Southern Illinoisan Holiday Cookbook Friday, November 18, 2011 Page 7
1 cup quick oats 2 cups all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 1 /4 teaspoons salt 1/2 cup sugar 1 1/4 cup buttermilk or sour milk 2 tablespoons vegetable oil 1 cup cooked prunes, drained (cut 3 prunes in half, dice remainder) 1/2 cup chopped pecans, plus 5 pecan halves Preheat oven to 350 degrees. Spray a 9 x 5 x 3-inch bread pan with vegetable oil. Measure and combine the first 6 ingredients in a medium sized mixing bowl. Measure and combine buttermilk and vegetable oil, stir into flour mixture just enough to moisten. Add all diced prunes and chopped nuts. Put in bread pan. Place the prune and whole pecan halves on top. Bake 45 to 50 minutes in preheated oven. Remove from oven and let cool 5 minutes. Remove to cooling rack to cool before cutting. Store in covered container. May be frozen up to 3 months. ALMA HICKS MURPHYSBORO
Dream Coffee Cake 1 package caramel cake mix 1 cup vegetable oil 4 eggs 1 cup sour cream
Topping: 3/4 cup brown sugar 1 tablespoon cinnamon 1 cup walnuts (optional)
Mandrell Preheat oven to 350 degrees. Use a 9 x 13 inch baking pan, greased. Combine cake mix, vegetable oil, eggs and sour cream in a large bowl. Beat two minutes with a mixer at low speed. Mix sugar, cinnamon and nuts in a bowl. Spread half the batter in pan. Sprinkle half the topping mixture on top. Repeat with remaining batter and topping mixture. Bake 40 minutes. Serves 20.
STEVE JAHNKE / THE SOUTHERN
Oaten Bread
I found this recipe in the American Profile magazine several years ago and it has become a favorite. I usually have the ingredients on hand and its quick to make. I made it using different flavors of cake mix and our family decided that they liked the caramel flavored the best. It works great for a breakfast, brunch or tea.
Pumpkin-Raisin-Nut-Spice Bread 2 cups whole wheat flour 1 1/2 cups old-fashioned oats 1 cup sugar 3/4 cup honey 1 1/2 teaspoons salt 2 teaspoons baking soda 1 1/2 teaspoons cinnamon 1 teaspoon nutmeg 1/2 teaspoon cloves 1 cup vegetable oil
Have a Peppermint Christmas
1 baked and mashed pie pumpkin (or 1 can pumpkin) 4 eggs 1 cup walnuts, chopped 1 cup raisins Grease and flour 2 loaf pans, or line 2 muffin tins with papers, or prepare 1 loaf pan and 1 muffin tin. In a large mixing bowl, combine flour, sugar, salt, baking soda and spices. In a separate bowl, stir together the pumpkin and
oil. Beat eggs into pumpkin mixture, one at a time, beating well after each addition. Make a well in the center of the flour mixture; add pumpkin mixture. Stir just until dry ingredients are moistened. Pour batter into prepared pans. Bake at 350 degrees for 1 hour for bread, 40 minutes for muffins, or until inserted knife comes out clean. SUE LIEMER CARBONDALE
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Hawaiian Nut Bread
Sour Dough Bread
2 3/4 cups flour 2 cups sugar 1 cup oil 1 cup nuts, chopped 1/2 cup coconut 1 teaspoon baking soda 1 teaspoon salt 3 eggs, well beaten 1 teaspoon vanilla 1 8-ounce can crushed pineapple with juice 2 bananas, mashed
1 package dry yeast 2 cups warm water 1/2 cup instant potato flakes 1/2 cup sugar 2 teaspoons salt
Sift dry ingredients together. Add rest of material and blend gently until mixed well. Bake at 350 degrees for 45 minutes. DOLORES MIKALAUSKIS CHRISTOPHER
Light As Foam Rolls 1 package dry yeast 1/4 cup warm water 1 teaspoon sugar 1/3 cup oil 1 1/2 teaspoon salt 1/4 cup sugar 1 cup warm milk (about 120 degrees) 3 1/4 cups all-purpose flour Dissolve yeast in warm water in a small bowl. Add 1 teaspoon sugar and mix. Let stand until yeast is dissolved (about 5 minutes). Put oil, salt, and 1/4 cup sugar in a large bowl. Add warm milk. Mix well. Add yeast, mix. Add flour, gradually beating thoroughly after each addition. Beat until mixture is smooth. Cover and let rise until light (about 1 1/2 hours). Spoon mixture into muffin pans, filling them 1/2 full. Let rise (about 20 minutes). Bake in hot oven about 20 minutes. Yield: 22 rolls.
Dissolve yeast in 1/2 cup warm water, add rest of ingredients, including the other 1 1/2 cups or warm water. Mix well. Place started in glass jar with plastic lid. Keep at room temperature for 24 hours, then refrigerate for 3 to 5 days before using to make bread. To feed starter: 1-1 1/2 cups starter 3/4 cup sugar 1 cup warm water 3 tablespoons instant potato flakes Mix all of this in your quart jar, stirring until sugar is dissolved. Always stir with plastic or wooden spoon. Let starter set out all day. To Make Dough: 6 cups bread flour 1/3 cup sugar 1 teaspoon salt 1/2 cup oil 1 1/2 cups sour dough starter 1 cup warm water
Let bread dough rise on greased cookie sheet. Brown sausage, garlic powder, oregano in skillet, stirring until done. Drain. Add 1 egg and 1 egg yolk, parmesan cheese and mozzarella cheese. Mix well. Roll dough to flatten. Spread sausage mixture over dough and roll in a jelly roll fashion. Seal the edges and fold the ends of the dough under. Place seam side down on baking sheet. Brush with beaten egg white. Bake at 350 degrees for 20 to 25 minutes.
After your starter has sit out all day, that evening mix up your dough. Mix up dough in a gallon glass or plastic container. Spray container with non-stick spray. Mix all ingredients together, cover with lid or plastic wrap and let sit in warm place overnight so dough will rise. Then the next morning you’re ready to make what you want including bread, sticky rolls, coffee cake, cinnamon rolls, etc. Always spray pan with non-stick spray so it won’t stick in your pans. To make bread: Divide dough into 3 equal parts and place in greased bread pans. Kind of stretch your dough to form a loaf in your pan. Cover pans of dough with dishtowel to keep warm. Let bread rise all day and you’re ready to bake it for supper. Bake at 350 degrees for 35 minutes. Remove from pans and place on rack to cool. Store in plastic bags, close with ties. You can also made dinner rolls by pinching off balls of dough and placing them in 9 x 13-inch pans.
LINDA YOUNG JONHSTON CITY
MARIETTA BRIDDICK ELDORADO
JOYCE RILEY KARNAK
Sausage Bread 1 loaf frozen bread dough, thawed 1 pound sausage 2 tablespoons chopped onion Dash of garlic powder Dash of oregano 1 egg 1 egg, separated 1/4 cup parmesan cheese 1/2 pound mozzarella cheese, shredded
Hayden Smith wins the young cooks category THE SOUTHERN
For 11-year-old Hayden Smith of Jonesboro, cooking is a family thing. Whether it’s joining his parents in the kitchen or coming up with recipes, Smith usually isn’t alone in the kitchen. But he clearly has some talent. Smith won the young cooks category of the Holiday Recipe Contest with his Artichoke Dip. Smith beat out a pair of other youngsters with his recipe, although he did receive a little bit of assistance. “My mom kind of helped me,” with the recipe, Smith said. Smith’s creamy dip, topped with cheese, was the only savory entry in the young cooks category. But it was plenty good enough to beat out the other, sweeter options. The 11-year-old said he got started cooking by helping his parents in the kitchen, an activity in which he enjoys participating. As for the dip itself, Smith didn’t pinpoint the exact details he enjoyed about it. He simply knew it tasted good. “I’m not sure,” he said. “I just kind of like it.” See the recipe on Page 10
Ben’s Macaroon Chocolate Cookie Bars
Chocolate Ganache Cupcakes
1 8-ounce can refrigerated crescent rolls 1 1/2 cups lightly toasted coconut flakes 1 14-ounce can sweetened condensed milk 1/2 teaspoon vanilla extract 1/4 teaspoon almond extract 1 1/2 cups semi-sweet chocolate chips 1 tablespoon creamy peanut butter 1 tablespoon honey 1/2 cup sliced and toasted almonds Preheat oven to 375 degrees. Butter a 13 x 9-inch baking pan. Unroll crescent dough into two long triangles. Place in buttered pan. Press over bottom and leave 1/2 inch sides up to form a crust. Sprinkle toasted coconuts over crust, set aside. In a small bowl, combine and stir sweetened milk, vanilla and almond extracts. Pour over coconut and bake for 15 to 20 minutes, or until golden brown. Let cool and set aside. In a small saucepan over low heat melt chocolate chips. Stir in peanut butter and honey. Stir well. Take off heat and spread over coconut bars, then add toasted almonds. Refrigerate for 30 minutes. Cut into bars. Makes 36 bars.
1/4 pound butter 1 cup sugar 4 eggs 1 16 ounce can chocolate 1 tablespoon vanilla 1 cup flour (sifted) 2 tablespoons instant coffee Ganache Frosting: 8 ounces chocolate chips 1/2 cup heavy cream 1/2 teaspoon instant coffee Cream butter and sugar, then add eggs, chocolate, vanilla, flour and coffee. Mix well. Place cupcake liners into pan and pour batter into liners. Bake at 325 degrees for 30 minutes. While cupcakes are cooling, mix the chocolate chips, cream and instant coffee. Dip cupcakes in Ganache. HANNAH EPPLIN PINCKNEYVILLE
BEN SMITH JONESBORO
The Southern Illinoisan Holiday Cookbook Friday, November 18, 2011 Page 9
David Logsdon wins the side dishes category THE SOUTHERN
STEVE JAHNKE / THE SOUTHERN
Artichoke Dip 2 6-ounce packages frozen baby spinach, thawed and chopped 1 tablespoon butter 1 8-ounce package cream cheese, softened 1/2 cup sour cream, softened 1 teaspoon minced garlic 1 14-ounce can artichoke hearts, drained and chopped 1/4 cup mayonaisse 1 cup shredded mozzarella cheese, divided Baked pita chips (optional) Preheat oven to 350 degrees. Microwave spinach in a large microwave-safe bowl at high for three minutes, or until spinach wilts. Smith Drain spinach well, pressing between paper towels, set aside. In a medium skillet over medium heat, melt butter. Add cream cheese and garlic. Cook four minutes, stirring constantly. Fold in spinach, artichokes, sour cream and cheese. Stir until cheese has melted. Pour into a buttered quart shallow baking dish. Sprinkle remaining cheese on top of spinach mixture. Bake for 15 to 18 minutes, until hot and bubbly. Serve with baked pita chips. Makes 11 servings. HAYDEN SMITH, AGE 11 JONESBORO
David Logsdon had two recipes submitted for the Holiday Recipe Contest. But it was a fortuitous comment by his daughter that led to a winning recipe being submitted. When Logsdon’s daughter came home from college, she was told by her father about the contest and the recipes which Logsdon had submitted. But Logsdon’s daughter had an idea for another recipe which she strongly felt needed to be part of the contest. “She said, ‘You need to do the green bean bundles,’” Logsdon said. “So the last day I could enter for the contest, I submitted it.” It turned out to be a good decision, as Logsdon’s Sweet Green Bean Bundles won the side dishes category. Ironically, it was also Logsdon’s family who first let him know the dish was a winner. “I make it about once a year, for Christmas, usually,” he said. “My kids never liked green beans, and they keep asking for them now.” This was Logsdon’s first year entering the contest. He said he began cooking when he got out of college and was suddenly living on his own, so cooking became a necessity.
Sweet Green Bean Bundles 3 cans (14.5 ounce size) whole green beans, drained 1 pound bacon, slices cut in half 1/2 cup butter, melted 1 cup brown sugar 1 teaspoon garlic salt
Logsdon
Preheat oven to 350 degrees. Grease a 9 x 13-inch baking dish. Wrap 8 to 10 green beans with half of a slice of bacon and place in prepared dish. Repeat, using all the green beans and bacon. Combine melted butter with brown sugar. Pour evenly over green bean bundles and sprinkle with garlic salt. Cover with foil and bake for 45 minutes or until bacon is cooked.
STEVE JAHNKE / THE SOUTHERN
Broccoli Casserole
Broccoli Casserole
Baked Beans Surprise
2 pounds frozen broccoli 2 cups instant rice 1 onion, diced (sauté in 1 stick butter) 1 pound Velveeta 2 cans Cream of Broccoli soup 1 cup milk Salt and pepper, to taste
1 large (family size) package of frozen broccoli, steamed 1 8-ounce package Philadelphia Cream Cheese
3 cans pork and beans 2 tablespoons chopped onions 1/4 cup brown sugar 1/4 cup ketchup 4 strips bacon, fried crisp and crumbled 3/4 cup ginger snaps, crushed (14 to 15 cookies)
Cook broccoli until tender. Melt cheese in milk in microwave. Stir all together and add more milk if needed. Pour in greased 9 x 13-inch dish. Bake at 350 degrees for 30 minutes or until brown. Top with crushed Ritz Crackers and butter if desired. DOROTHY STONE WEST FRANKFORT
Corn Pudding 1 can whole corn 1 can creamed corn 1 stick butter 1 cup sour cream 1 box Jiffy mix
For the white sauce: 2 cups milk 3 tablespoons butter 4 tablespoons flour 1 teaspoon salt 1 sleeve of Ritz Crackers, crushed Butter for dot top of crackers
Mix above ingredients. Pour in lightly greased casserole. Bake at 375 degrees for 30 minutes.
Steam broccoli, place in a casserole dish. Crumble an 8 ounce package of cream cheese over broccoli. Use the ingredients listed for the white sauce, pour white sauce over broccoli, cream cheese. Crush crackers over the top of the white sauce, dot with butter. Bake at 350 degrees for 25 to 30 minutes. MARSHA BUNDY CARTERVILLE
Mix all and bake at 350 degrees for one hour. VERA JEAN MUELLER MURPHYSBORO
Page 10 Friday, November 18, 2011 The Southern Illinoisan Holiday Cookbook
JOAN GRAVES EDWARDS ANNA
Carrot Casserole 2 15-ounce cans carrots 3/4 stick margarine 8-ounce block cheese spread (Velveeta type) 1/2 cup ground crackers (Townhouse style) 2 tablespoons of margarine
Preheat oven to 325 degrees. Melt margarine and cheese add to drained carrots. Pour into 8 x 8-inch square glass dish or any size you have. Crush the crackers. Add 2 tablespoons melted margarine to them. Sprinkle on top of carrots in glass dish. Bake 20 minutes. REBECCA MALONE THOMPSONVILLE
Country Potatoes 6 cups sweet onions, chopped 1/2 cup olive oil 1/3 cup plus 1/2 cup butter, cubed, divided 1 tablespoon sugar 4 pounds potatoes, peeled and cubed 4 cans (14 1/2-ounce each) chicken broth 3 cups sour cream, divided 1 cup heavy whipping cream 4 eggs, beaten 1 teaspoon dill week In a large skillet, sauté onions in oil and 1/3 cup butter until softened. Stir in sugar. Reduce heat to medium-low. Cook, stirring occasionally, for 40 minutes or until deep golden brown. Meanwhile, place potatoes in a large saucepan and cover with broth. Bring to a boil. Reduce heat. Cover and cook for 15 to 20 minutes or until tender. Drain potatoes; transfer to a large bowl. Add 1 cup sour cream, the whipping cream, eggs, dill and remaining butter. Beat until whipped. Spread half of the potatoes into a greased 13 x 9-inch baking dish. Layer with onions and remaining potatoes. Gently spread remaining sour cream over the top. Bake, uncovered, at 350 degrees for 30 to 35 minutes. Yield: 12 servings. DIXIE TERRY GAREVILLE
Fried Green Onion Vermicelli 1 pound vermicelli 3 to 4 bunches green onions 4 tablespoons extra virgin olive oil Pepper Garlic salt Cook vermicelli noodles according to package directions. Do not overcook. They should be al dente. In a large pan heat the olive oil on medium heat. Cut green onions in 1 inch to 1 1/2 inch pieces diagonally. Fry until limp. Add vermicelli to the olive oil green onion mixture. Reduce heat to low. Add pepper and garlic salt to taste. Mix well. Put a heavy pan on top of the noodles. Cook 15 to 20 minutes stirring every 5 minutes. JULIE SAAVEDRA JOHNSTON CITY
Loshen Kugel (Noodle Pudding) 16 ounce package wide egg noodles, cooked and drained 3 eggs, beaten 16-ounces cottage cheese (small curd and full fat is best) 1 apple, skinned and diced 1 cup raisins 2 tablespoons butter, melted 1/2 cup sugar (can substitute honey) 1 teaspoon vanilla 1 tablespoon cinnamon Set aside the noodles and the cinnamon. In a large bowl, mix all of the other ingredients. Then add the noodles and mix well. Pour into a casserole dish. Sprinkle cinnamon on top. Bake uncovered at 325 degrees for 40 minutes. SUE LIEMER CARBONDALE
Pepper Jack Mac 2 cups uncooked elbow macaroni 1/4 cup butter, cubed 1/4 cup flour 1/2 teaspoon salt 1/2 teaspoon ground mustard 1/2 teaspoon pepper 1/2 teaspoon Worcestershire sauce 1 1/2 cups milk 1/2 cup heavy whipping cream 3 cups shredded pepper jack cheese 1 8-ounce package cream cheese, cubed 1 cup shredded sharp cheddar cheese 1/2 cup shredded asiago cheese Topping: 3/4 cup panko (Japanese) bread crumbs 4 bacon strips, cooked and crumbled 1/4 cup grated parmesan cheese 1 cup cheddar French-fried onions, crushed (optional) Cook macaroni according to package directions, drain and set aside. In a large saucepan, melt butter. Stir in the flour, salt, mustard, pepper and Worcestershire sauce until smooth, gradually add milk and heavy whipping cream. Bring to a boil. Cook and stir for one minute or until thickened. Stir in cheeses until melted. Stir macaroni into cheese mixture. Transfer to a greased 2-quart baking dish. Sprinkle with bread crumbs, bacon, parmesan cheese and onions. Bake uncovered at 350 degrees for 20 to 25 minutes, or until bubbly and golden brown. Serves 6. MARIETTA BRIDDICK ELDORADO
Barb Kittell wins in the
entrées category THE SOUTHERN
A recent transplant to Southern Illinois, Barb Kittell turned to another newspaper for a victory at The Southern Illinoisan’s Holiday Recipe Contest. Kittell, who moved to Chester three years ago, took a recipe she first found in a central Illinois newspaper several decades ago and turned it into a contest victor. The recipe, Simply Elegant Steak and Rice, was voted the winner in the entrées category. “What’s nice about it is it can be made ahead of time and stored and then reheated, so it doesn’t have to be,” Kittell said. It’s also a tried-and-true recipe for Kittell. She said it is a standard recipe she submits when asked to contribute to a charity cookbook, and it’s a meal her husband asks for as his birthday approaches. Still, it could be considered somewhat of a surprise that Kittell won for entrées, and not for another category. She is most well-known for her cookies, many of which she sells. “I’m the cookie lady,” she said. “I even submitted cookie recipes. But I don’t submit the ones I sell — I need to keep those under wraps.” Kittell said she had followed the recipe contest since moving to Chester, and saved the cookbooks, but this was See the recipe on Page 13 her first year participating in the contest.
Breakfast Casserole
Cabbage Patch Stew
6 eggs, beaten 1 pound pork sausage, cooked and drained 6 slices bread, cubed 1/4 cup diced green onion 1/4 cup diced pepper 1 teaspoon dry mustard (optional) 1/2 teaspoon salt 1/2 teaspoon pepper 2 cups milk 1 1/2 cups cheddar cheese Cheddar cheese for topping Line the bottom of a 9 x 13-inch pan with the bread. Combine all other ingredients and pour over bread. Refrigerate overnight. Bake at 350 degrees for 50 minutes. Top with grated cheese just before serving. SHERRY REUTER PINCKNEYVILLE
1 pound ground chuck 2 medium onions, thinly sliced 1 cup shredded cabage 1/2 cup diced celery 1 can red kidney beans, rinsed and drained 1 cup chopped tomatoes (canned) 1 teaspoon salt 1 dash black pepper 2 cups hot mashed potatoes In large skillet that has been sprayed with cooking spray brown ground chuck till no longer pink, add onions, cabbage and celery and cook till lightly browned. Add water to cover and simmer for 5 minutes. Then add beans, tomatoes and seasonings. Cook for 15 to 25 minutes. Serve in bowls topped with spoonfuls of hot mashed potatoes. HELEN TOWNLEY EWING
Chipotle Honey Grilled Chicken 6 boneless, skinless chicken breasts 1 can Chipotle Peppers in Adobo Sauce, peppers slightly chopped 1/2 cup honey 1/3 cup cilantro, chopped (extra for garnish) Pound the chicken breast to a uniform thickness. Don’t skip this step. They cook quicker, and they even look more appetizing. I put the breasts in a gallon baggie and pound with a meat mallet. Combine the peppers with most of the sauce, the honey and cilantro in a large baggie or bowl. Add chicken breasts and mix together. Marinate in the fridge for an hour. Grill over a medium hot grill pan (or over the outside grill) turning and basting as it cooks through. Sprinkle with a garnish of remaining sauce and cilantro. Serve immediately. TERRY KESSINGER CARBONDALE
The Southern Illinoisan Holiday Cookbook Friday, November 18, 2011 Page 11
Creamy Chicken Pot Pie
Louise’s Rigatoni
Pumpkin Turkey Harvest Stew
Shrimp and Cheese Grits
1 pound boneless, skinless chickesn breasts, cut into bite size pieces 2 cups frozen mixed vegetables, thawed 1 10-ounce container savory garlic cooking creme 1 ready to use refrigerated pie crust, 1/2 of a 15-ounce package
1-1/2 pound ground lean beef 1 teaspoon salt 1/2 teaspoon black pepper Small wedge of green pepper (optional) 2 tablespoons chopped onion 1 small can diced tomatoes 1 tablespoon parsley flakes 1 box of Rigatoni Pasta 1 15-ounce can chili beans 18-ounces canned tomato sauce Dash of Tabasco Sauce
10-inch diameter pumpkin 2 tablespoons all-purpose flour 1 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon ground ginger 1/2 teaspoon pumpkin pie spice 2 cups turkey, cut into cubes 1 bay leaf 2 tablespoons canola oil 1 small red onion, chopped and diced 2 medium carrots, peeled and sliced 3/4 cup frozen green beans 1 cup low sodium beef broth 2 tablespoons freshly chopped parsley (optional) 2 tablespoons baked pumpkin seeds for garnish(optional)
5 cups water 1 12-ounce can evaporated milk 1 1/2 cups quick-cooking grits 1 1/2 cups grated cheddar cheese (about 5 ounces) 5 scallions, white and green portions, thinly sliced separately salt and pepper 6 slices bacon, thinly sliced crosswise 1 pound large shrimp, peeled and deveined
Preheat oven to 400 degrees. Cook chicken in a non-stick skillet until lightly browned, 5 to 6 minutes. Add vegetables. Cook 1 to 2 minutes, or until heated through. Add 1/2 teaspoon each salt and pepper. Stir in cooking creme and spoon into pie crust. Cover with top crust that has several slits cut in it. Bake until golden brown, about 25 to 30 minutes. Serves 8 to 10. Ham can be substituted for the chicken. MARJORIE LAMPE CAMPBELL HILL
Crockpot Chicken with Black Beans
Cook the meat, salt and pepper, add green pepper, onions and tomatoes until meat is browned; then drain off liquid. Cover and simmer on low. Boil 6 cups water (1/4 teaspoon salt and 1 teaspoon Olive Oil), add Rigatoni. Cook until tender, drain. Stir in beans, tomato sauce and a dash of Tabasco sauce. Add the cooked meat mixture to the cooked Rigatoni mixture. Cover and simmer 30 minutes. REBECCA MALONE THOMPSONVILLE
4-5 boneless chicken breasts 1 15 1/2-ounce can black beans 1 15-ounce can corn 1 150ounce jar salsa, any kind 1 8-ounce package cream cheese
Marty’s Philly Steak Wonder
Take 4 to 5 frozen boneless chicken breasts and put into crock pot. Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained. Keep in crock pot on high for about 4 to 5 hours or until chicken is cooked. Add 1 package of cream cheese and let sit for about 1/2 hour to melt. Add optional seasonings of garlic and cumin. MELANIE SHANNON WEST FRANKFORT
Herbed Fish 2 pounds cod or haddock fillets 3 cups bread crumbs, finely crushed 3/4 teaspoon marjoram 3/4 teaspoon thyme 1/2 teaspoon basil 3/4 teaspoon sage 3/4 teaspoon salt Milk Preheat oven to 375 degrees. Add marjoram, thyme, basil, sage and salt to the bread crumbs and set aside. Place foil in a 9 x 13-inch baking pan and coat the foil with olive oil. Dip fish in milk and coat with the seasoned bread crumbs. Arrange fish fillets in baking pan. Sprinkle any remaining bread crumbs over the fish and spray with a nonstick cooking spray. Bake until fish is flaky; 20 to 30 minutes. Serves 4. BARB KITTELL CHESTER
1 pound stew beef 2 large onions 1 package mozzarella cheese 1 large potato Brown meat in electric skillet with cooking oil. Add onions. Cut up after draining juice from beef. Cut up potatoes. Add mozzarella cheese, stir. Serve on warm hoagie bun. Add salt and pepper, if desired. MARTY THORNTON HERRIN
Pierogi (Stuffed Dumplings) 4 cups flour 1/2 stick butter 3 eggs 1/2 cup water 2 teaspoons salt Cut the butter into flour until mixture resembles fine meal. Next add eggs, salt and water. Mix well. Put dough on to floured board and knead until dough is smooth. Then put the dough in a bowl, cover, and let set for 1/2 hour. Roll out dough onto pastry board (not too thin). Cut dough into squares and fill the centers with your favorite filling. Moisten the edges and press firmly to seal. Drop each dumpling into boiling water with 1 teaspoon oil. Cook for 5 minutes. The dumplings will float to the top of the boiling water when cooked. Drain and serve with melted butter. DARLENE SMITH MARION
Page 12 Friday, November 18, 2011 The Southern Illinoisan Holiday Cookbook
Preheat oven to 350 degrees. Slice top off pumpkin, reserve. Scoop out seeds and pieces, leaving 1-inch shell. Reserve 1 cup pumpkin pieces. In a medium bowl, combine flour, salt, pepper, ginger and pumpkin pie spice. Add turkey cubes, toss to coat. In a large skillet, add canola oil and brown turkey for 3 to 4 minutes. Add pumpkin pieces, onion, carrots and green beans. Bring to a boil and lower temperature, simmer 10 minutes, stirring constantly. Spoon turkey mixture into pumpkin shell. Place pumpkin top on top of pumpkin shell. Place onto cake pan and pour an inch of boiling water around pumpkin. Bake for 1 1/4 hours. Cover with aluminum foil and bake for another 1 1/2 hours. Let cool slightly, then ready to serve. May garnish with fresh chopped parsley and baked pumpkin seeds. Enjoy! AMANDA SMITH JONESBORO
Quick Company Quiche 7 large eggs 1 can of evaporated milk 1 cup of shredded Swiss or Gruyere cheese 1 pound of frozen chopped spinach, thawed and thoroughly drained 1/2 pound of cooked, crumbled bacon bits 1/2 teaspoon black pepper 1/2 teaspoon salt (optional) 1/2 teaspoon ground garlic powder (optional) A pinch of grated nutmeg (optional) Preheat oven to 350 degrees. Butter or spray a 9-inch pie plate. Combine eggs, milk and cheese, add dry ingredients and add spinach. Pour into pie plate and bake 30 to 45 minutes until browned and set in the center. Serves 6 to 8.
In a large saucepan, bring water and evaporated milk to a boil. Lower the heat to medium-low, stir in grits. Partially cover and simmer, stirring until just thickened (about 15 minutes). Remove from heat, stir in the cheese and 3/4 of the scallion greens. Season with salt and pepper, cover to keep warm. While the grits are cooking, in a large skillet, cook the bacon over medium-high heat until almost crisp (about 8 minutes). Season the shrimp with salt and pepper and stir into the pan along with the scallion whites. Cook until the shrimp is pink (about 3 minutes). Pour grits into a large flat bowl. Place shrimp mixture on top and serve. MARIETTA BRIDDICK ELDORADO
Stromboli 1 loaf frozen bread dough, thawed in refrigerator 2 tablespoons parmesan cheese 2 tablespoons olive oil 1 egg yolk 1 teaspoon parsley 1/2 teaspoon oregano 1/4 teaspoon black pepper 2 cloves fresh garlic, minced 2 cups shredded mozzarella cheese 15 ounces pizza sauce Preheat oven to 375 degrees. Roll out dough in a thin circle. Mix egg yolk, parsley, oregano, pepper, olive oil, garlic and parmesan cheese in small bowl. Spread this mixture over rolled out dough with pastry brush. Sprinkle with your favorite pizza toppings (vegetables, meats, etc.) and mozzarella cheese. Roll up like a jelly roll and place on greased cookie sheet, with seam side down. Seal ends. Cut two small slits in top of dough. Bake in oven for 20-25 minutes. Slice and serve with warm pizza sauce. SHERYL DIETZ DE SOTO
CHRISTINE STEARNS CARBONDALE
See more recipe at www.thesouthern.com/ holidayrecipes
Black Friday
Simply Elegant Steak and Rice 1 1/2 pounds beef round steak, tenderized and boneless 1 1/2 tablespoons vegetable oil 2 large onions, cut in 1/4-inch slices and separated into rings 4-ounce can sliced mushrooms (don’t drain) 10 3/4-ounce condensed cream of mushroom soup 1/2 cup wine (red or white) 1/2 teaspoon garlic salt 3 cups hot cooked rice
Kittell
White Chicken Chili
1 pound pork sausage 1 16-ounce can fruit cocktail 1 tablespoon brown sugar 1 tablespoon lemon juice 1/2 teaspoon ginger 1 1/2 teaspoons corn starch 1 tablespoon cold water 4 slices toast, buttered
2-4 cans of already prepared navy beans. (Dried beans add to prep time.) 1 large onion, chopped 1 stick unsalted butter 1/4 cup all-purpose flour 3/4 cup chicken broth 2 cups half-and-half 1 teaspoon Tabasco (optional) 1 1/2 teaspoons chili powder 1 teaspoon ground cumin (adjust to change taste) 1/2 teaspoon salt, or to taste 1/2 teaspoon white pepper, or to taste 2 4-ounce cans whole mild green chilies, drained and chopped 5 boneless skinless chicken breast halves (about 2 pounds), cooked and cut into 1/2-inch pieces 1 1/2 cups grated Monterey Jack (about 6-ounces) 1/2 cup sour cream
Shape sausage into eight 1/2 inch thick fingershaped patties. Brown in skillet. Drain. Add fruit cocktail, brown sugar, lemon juice and ginger. Cover and simmer 10 minutes. Remove patties from skillet. Mix corn starch and water into smooth paste. Add to fruit cocktail mixture, simmer until thick. Place two patties on each toast slice. Top with warm fruit sauce. JOAN GRAVES EDWARDS ANNA
(If using dried beans, you must soak the beans overnight and then boil for an
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Cut steak into thin, short strips. In a large skillet, brown meat in oil, using high heat. Add onions and sauté until tender crisp and golden. In a separate bowl, blend together soup, wine, mushrooms, liquid from mushrooms and garlic salt. Pour the mixture over the browned steak and onions. Reduce heat, cover and simmer STEVE JAHNKE / THE SOUTHERN for 1 hour or until steak is tender (or cover and bake at 350 degrees), stirring occasionally. As needed, add water to keep the mixture from sticking. Serve over beds of fluffy rice. Makes 6 servings.
Pigs In The Orchard
SPECIAL
hour before preparing the chili, then drain in a colander.) In a skillet, cook onion in 2 tablespoons butter over moderate heat until softened. In a large pot, melt remaining 6 tablespoons butter over low heat and whisk in flour. Cook roux, whisking constantly, 3 minutes. Stir in onion and gradually add broth and halfand-half, whisking constantly. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened. Stir in Tabasco, chili powder, cumin, salt and white pepper. Add beans, chilies, chicken and Monterey Jack and cook mixture over medium/low heat for about 20 minutes. Stir occasionally. Minutes before serving, stir sour cream into chili. Top with extra shredded cheese and crackers if you choose. Sprinkle extra chili powder on top of the shredded cheese in the individual bowls to add a pretty pop of color! AMBER GEORGE ELDORADO
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The Southern Illinoisan Holiday Cookbook Friday, November 18, 2011 Page 13
In the cookie category OMG Brownies take the prize THE SOUTHERN
With some recipes, the name says it all. Just ask Sue Peterman, who won the cookie category in the Holiday Recipe Contest with her OMG Brownies. OMG, for those not familiar with text and Internet slang, is an acronym for Oh My Goodness, or Oh My … well, let’s just stick with Oh My Goodness. No matter what it stands for, the rich brownies certainly made an impression with Peterman — who got the recipe from her daughter — and from the judges. It was Peterman’s second contest victory. For the Carbondale native, though, her cooking is about much
more than contests. “I always do my cooking and baking with love, and I’ve always got company,” she said. “I have four grandchildren here, and a son and a Peterman daughter who live close to here. My house is like an open house.” Peterman said she loves cooking for her family, and in particular, mentioned twin grandchildren who she greatly enjoyed baking and cooking for. “One is on the thinner side, so I always wanted to fatten him up,” she joked.
Amish Sugar Cookies
Cranberry Toffee Crisps
1 cup granulated sugar 1 cup powdered sugar 1 cup butter, softened 1 cup cooking oil 2 eggs 1 teaspoon vanilla extract 4 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon cream of tartar
1 cup butter 3/4 cup sugar 3/4 cup packed light brown sugar 1 egg 1 teaspoon vanilla 2 cups flour 1 1/2 cup old fashioned oats 1 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cup dried cranberries 1 cup toffee bits
Preheat oven to 350 degrees. Cream together granulated sugar, powdered sugar, butter and oil; beat in eggs and vanilla. Combine the flour, baking soda and cream of tartar; stir into sugar mixture until thoroughly blended. The dough will be very soft. Refrigerate the dough until thoroughly chilled. Roll into 1 inch balls and place on parchment paper lined cookie sheet, 2 inches apart. Return dough to the refrigerator between uses. Flatten each ball with the bottom of a glass dipped into granulated sugar. Bake 10 to 12 minutes. Cool slightly on cookie sheet and then remove to a wire rack to completely cool. Yield: 100 cookies BARB KITTELL CHESTER
OMG Brownies Box of brownies 1 can of vanilla frosting 1 bag of chocolate chips 3/4 cup of peanut butter 3 cups Rice Krispies cereal
Bake brownies in 9 x 13-inch pan. Frost brownies with vanilla frosting. Mix chocolate chips and peanut butter and melt together. After completely melted, add Rice Krispies. Spread over vanilla frosted brownies.
Hidden Rubies 1/2 cup butter, softened 1/2 cup sugar 1 egg, separated 1 cup flour 1/2 teaspoon salt 1/2 teaspoon vanilla 1-2 cups chopped pecans Small jar red raspberry preserves, seedless is my preference Frosting: 1/2 cup butter, softened 1 teaspoon vanilla 1 1/2 to 2 cups powdered sugar Milk Preheat oven to 325 degrees. Cream together butter, sugar and the egg yolk. Add flour, salt and vanilla. Mix together and roll into 1-inch balls. In a small bowl, whisk egg whites until thinned. Place chopped nuts in a separate bowl. Roll balls in the egg whites and then into the chopped pecans. Place on a cookie sheet and press your knuckle into the middle of the ball to create a deep crater. Bake 8 to 10 minutes. Dough will be soft. Repress the dough’s center and cool. For frosting: Mix all ingredients together and create soft peaks. Add sugar or milk as needed. Put into either a baggie, seal and cut the corner off, or into a pastry bag. Place a small teaspoon of jam into the indented center of the cookie. Pipe the frosting over the cookie until the jam is covered.
STEVE JAHNKE / THE SOUTHERN
Page 14 Friday, November 18, 2011 The Southern Illinoisan Holiday Cookbook
TERRY KESSINGER CARBONDALE
Cream butter and sugars. Beat in egg and vanilla. Combine flour, oats, baking soda and salt; gradually add to creamed mixture. Mix in cranberries and toffee bits. Drop teaspoonfuls of dough 2 inches apart on greased cookie sheets. Don’t make too large; they spread. Bake at 350 degrees for 10 minutes until golden brown. Cook on wire rack. Raisins can be substituted for cranberries if you like oatmeal raisin cookies. HELEN NAPIER PINCKNEYVILLE
Disappearing Lemon-Cranberry Cookies 1 cup (2 sticks) softened butter 1 cup firmly packed brown sugar 1/2 cup granulated sugar 2 eggs 1 teaspoon vanilla extract 1 1/2 cups all purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 3 cups quick or old fashioned oats 1 cup dried cranberries 1 cup walnuts finely chopped (optional) Icing: 1 cup powdered sugar 2-3 teaspoons lemon extract A little bit of water Heat oven to 350 degrees. Prepare icing and let set. Beat together butter, sugar and vanilla. Combine flour, baking soda and cinnamon, add to butter mixture. Stir in oatmeal, cranberries and walnuts, batter will be thick. Drop by rounded spoonfuls onto cookie tray. Bake 10 to 12 minutes or until golden brown. Place on rack to cool and ice while still warm. Icing: In a zip-lock baggie combine powdered sugar, lemon extract and a couple of teaspoons of water. Squeeze air out of baggie and zip closed. Gently and continually squeeze the baggie until the mixture becomes the consistency of icing, adding water as needed, 1/2 teaspoon at a time. Icing should be smooth but not runny. Poke a small hole in one corner of the baggie with a toothpick and drizzle icing over warm cookies. CHRISTINE STEARNS CARBONDALE
Holiday Brownies
Magic Bars
3 egg 1 box butter pecan cake mix 2 sticks oleo, divided 1 box powered sugar 1 8-ounce cream cheese
1 box of Duncan Hines Caramel Cake mix 1/4 cup of butter, melted 1/4 of brown sugar 1/4 cup of water 2 eggs 1 cup of semi-sweet chocolate chips 1 container of caramel icing
Mix 1 egg, cake mix, 1 stick of oleo and press into bottom of floured 9 x 13-inch pan. Mix sugar, cream cheese, 2 eggs, 1 stick of oleo and pour over cake mix. Top with pecans. Bake 55 to 60 minutes at 300 degrees. SUE PETERMAN CARBONDALE
Hazelnut Toffee Mocha Chip Cookies
Heat the oven to 425 degrees. Mix all the ingredients except for the icing in a bowl, spray pan and let cook for 25 minutes. Let cool for 10 minutes and then ice the bars. The bars are best when hot, and bars may be warmed up in the microwave later. Serve with vanilla ice cream. KIMBERLY FISHER CARBONDALE
2 1/4 cup all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 stick butter flavored shortening 1 cup firmly packed dark brown sugar 1/4 cup sugar 2 large eggs, room temperature 1/2 teaspoon vanilla extract 1/2 teaspoon coffee liqueur 8 ounces toffee chips 1 cup hazelnuts, finely chopped, toasted 1 12-ounce bag semi-sweet chocolate chips Preheat oven to 350 degrees. Lightly spray non-stick cooking spray onto two cookie baking sheets, set aside. In a large bowl, mix together flour, baking powder, baking soda, salt and chopped hazelnuts, set aside. In another large bowl, cream together butterflavored shortening and sugars, then add eggs, vanilla and coffee liqueur. Slowly fold in flour and nut mixture. Stir until combined, then fold in toffee and semi-sweet chips. Drop a tablespoon-size of cookie dough onto a baking sheet one inch apart and place in oven. Bake for 12 to 14 minutes, or until golden brown. Transfer cookies to a wire rack and let cool. Yield: 4 dozen. AMANDA SMITH JONESBORO
Salted Nut Chews 3 cups salted peanuts, without skin (divided) 3 tablespoons butter 2 cups peanut butter chips (12 ounces) 1 14-ounce can sweetened condensed milk 2 cups miniature marshmallows Place half of peanuts in ungreased 11 x 7inch baking pan and set aside. In a saucepan, melt butter and peanut butter chips over low heat. Add milk and marshmallows; cook and stir until melted. Pour over peanuts. Sprinkle remaining peanuts over top. Cover and refrigerate. Cut into bars. HELEN NAPIER PINCKNEYVILLE
Hidden Rubies 1/2 cup butter, softened 1/2 cup sugar 1 egg, separated 1 cup flour 1/2 teaspoon salt 1/2 teaspoon vanilla 1-2 cups chopped pecans Small jar red raspberry preserves, (seedless is my preference) Frosting: 1/2 cup butter, softened 1 teaspoon vanilla 1 1/2 to 2 cups powdered sugar Milk Preheat oven to 325 degrees. Cream together butter, sugar and the egg yolk. Add flour, salt and vanilla. Mix together and roll into 1-inch balls. In a small bowl, whisk egg whites until thinned. Place chopped nuts in a separate bowl. Roll balls in the egg whites and then into the chopped pecans. Place on a cookie sheet and press your knuckle into the middle of the ball to create a deep crater. Bake 8 to 10 minutes. Dough will be soft. Repress the dough’s center and cool. For frosting: Mix all ingredients together and create soft peaks. Add sugar or milk as needed. Put into either a baggie, seal and cut the corner off, or into a pastry bag. Place a small teaspoon of jam into the indented center of the cookie. Pipe the frosting over the cookie until the jam is covered. TERRY KESSINGER CARBONDALE
See more recipe at www.thesouthern.com/ holidayrecipes
The Dessert category Jan Allen’s Pumpkin Fudge recipe wins THE SOUTHERN
With her Pumpkin Fudge, Jan Allen of Makanda usually gets rave reviews. But there have been a select few who had a slightly different opinion. Rather than dismiss those points of view, Allen instead decided she needed to find a way to win those people over. “I’ve been making it for a couple years, and every time I do, I’ve got more and more people saying, ‘Oh, I’d love to have that,’” the Makanda resident said. “But then there’s other people who say, ‘Yuck, that doesn’t taste very good.’ So I have to challenge them, so when I make the recipe again and bring it to them, they like it.” The tweaks she has made have proven the be effective. The fall fudge was named the winner of the dessert category in this year’s Holiday Recipe Contest. It was her third win in the dessert competition. And for someone who loves spending time in the kitchen, she hopes it won’t be her last. “It’s my passion,” she said. “The Lord gave me this talent to cook and bake, and I just love to do it.” See the recipe on Page 16
Berry Bars
Baked S’mores
1 box Devil’s Food, fudge or chocolate cake mix 1/3 cup butter, softened 1 egg
2 single packages of graham crackers 6 tablespoons margarine (melted) 1 package small marshmallows 1 package semisweet chocolate morsels 1/2 can Eagle brand sweetened milk
Filling: 1 cup (any) seedless berry preserves 1 8-ounce package cream cheese, softened 1 12-ounce package vanilla chips Icing: 1/2 cup semi-sweet chocolate chips 2 tablespoons butter Preheat oven to 350 degrees. Combine base ingredients until crumbly. Press mixture into a 15 x 10 x 1-inch pan which has been sprayed with nonstick cooking spray and bake for 8 to 10 minutes or until it appears dry on top. Remove from oven and immediately spread the berry preserves over the warm crust. Set the base and glaze aside to completely cool. Melt the vanilla chips in the microwave. Use an electric mixer to combine the melted chips with the softened cream cheese and beat until fluffy. Carefully spread this mixture over the completely cooked and glazed crust. Combine 2 tablespoons of butter with the semi-sweet chocolate chips and melt in a microwave. Immediately drizzle this mixture over the bars and let set. Cool completely and cut into squares. Makes about 20 bars.
Crush graham crackers into small pieces. Put into 9 inch by 12 inch baking dish. Add melted margarine and mash down to form a solid crust. Mix together marshmallows and chocolate morsels in a bowl then add on top of crust. Open can of milk and pour 1/2 can on top of all the mixtures. Cover with foil. Bake for about 15 minutes at 300 degrees, just enough to toast marshmallows and half way melt chocolate. Uncover till cool. Then cut into squares and serve. Cover with airtight cover when storing. Makes about 15 servings. BEVERLY WRIGHT ULLIN
Seriously Easy Pumpkin Cake 1 large can Libby’s ready-to-use pumpkin 1 angel food cake mix 1 container whipped topping Mix pumpkin and dry cake mix together. Pour into a 9 x 13-inch baking pan or dish and bake at 350 degrees for 30 minutes. Cool and top with whipped topping. JANET STORY JOHNSTON CITY
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The Southern Illinoisan Holiday Cookbook Friday, November 18, 2011 Page 15
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3 cups sugar 3/4 cup butter 2/3 cup evaporated milk 1/2 cup canned or fresh pumpkin 2 tablespoons white corn syrup Allen 1 teaspoon pumpkin pie spice 1 12-ounce package white chocolate chips 1 7-ounce jar marshmallow creme 1 cup chopped walnuts or pecans 1 teaspoon vanilla extract Combine sugar, butter, evaporated milk, pumpkin, corn syrup and pumpkin pie spice in heavy saucepan. Cook, stirring constantly, over medium heat. Cook to soft ball stage or 234 degrees. Remove from heat. Stir in chocolate chips and marshmallow creme until dissolved. Stir in nuts and vanilla extract. Pour into a 9 x 9-inch dish lined with Reynold’s Wrap. Let cool completely. Cut into squares. Enjoy.
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Page 16 Friday, November 18, 2011 The Southern Illinoisan Holiday Cookbook
Black Forest Trifle
Butterscotch Apple Cake
1/2 prepared angel food cake 1 6-ounce box instant chocolate pudding 1 22-ounce can cherry pie filling, divided 2 cups whipped dessert topping, divided
1 cup oil 2 cups sugar 2 eggs 1 teaspoon cinnamon 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 2 1/2 cups unsifted flour 3 cups chopped & peeled apples 2 cups chopped nuts 1 11-ounce package butterscotch chips Cool Whip
Cut cake into bitesize cubes. Prepare pudding according to package directions, but fold into cake cubes before pudding sets. Place half the pudding mixture in a clear glass bowl. Top with half the pie filling and 1 cup whipped topping. Repeat layers. If time allows, refrigerate one hour or until mixture is set, otherwise serve immediately. SHERRY REUTER PINCKNEYVILLE
Mix oil, sugar and eggs well. Add cinnamon, baking soda, baking powder, salt and flour. Fold in apples and nuts, mix well. Pour into greased and floured 9 1/2 x 12 1/2-inch baking dish. Sprinkle butterscotch on top. Bake at 325 degrees for 1 hour or until toothpick inserted in center is clean. Serve with Cool Whip. ROBERTA BLANKENSHIP MARION
Pumpkin Cake 4 eggs, slightly beaten 1 1/2 cups sugar 1 16-ounce can pumpkin 1 12-ounce can milnot milk 1 teaspoon salt 2 teaspoons pumpkin pie spice 1 box yellow cake mix 1 1/2 sticks butter Mix first 6 ingredients and pour into a 9 x 13-inch ungreased pan. Sprinkle box yellow cake mix dry over pumpkin mixture. Melt 1 1/2 sticks butter and drizzle over the top. Bake at 350 degrees for 1 hour. SHERRY REUTER PINCKNEYVILLE
Mary’s Coconut Cream Pie
Chocolate-Covered Cherries
Coconut Cake
Crust: (this makes a double crust) 3/4 cup vegetable oil 1 tablespoon milk 1/4 cup boiling water 1/2 teaspoon salt 2 1/4 cups flour
40 maraschino cherries with stems 2 cups powdered sugar 3 tablespoons butter (no substitutes), softened 3 tablespoons light corn syrup slightly less than 1/4 teaspoon salt 2 cups (12-ounces) semisweet chocolate chips 2 tablespoons shortening
1 box white cake mix, with ingredients listed on the box to bake 1 cup coconut juice (or Pina Colada mix) 1/2 can sweetened condensed milk 1 can crushed pineapple, drained 1 carton Cool Whip 1 cup shredded, sweetened coconut
Filling: 3/4 cup sugar 5 tablespoons cornstarch 3 cups milk 3 egg yolks, beaten 1 1/2 cups coconut 2 tablespoons butter or margarine 1 1/2 teaspoons vanilla Meringue: 8 tablespoons sugar, divided 1 tablespoon cornstarch 1/2 cup water 3 egg whites, room temperature 1/8 teaspoon salt 1/2 teaspoon vanilla Mix crust ingredients with fork until a ball of dough forms. Do not overwork the dough. Divide in half. Place ball of dough between two sheets of wax paper and roll out. Peel off top sheet of wax paper and invert dough into pie plate and peel off bottom sheet of wax paper. This dough is easy to work with and repair. Prick dough with fork and bake in 425 degree oven for 15 minutes or until golden. Set aside to cool. Lower oven temp to 350 degrees. Combine 2 tablespoons sugar and 1 tablespoon cornstarch and 1/2 cup water in saucepan, cook over medium heat, stirring constantly, until thickened. (This will be used in the meringue.) Set aside to cool. For filling: Combine sugar, and cornstarch in a microwave proof bowl, gradually stir in milk. Cook on full power 7 to 9 minutes until thickened and bubbly, stir 2 or 3 times while cooking. Stir about 3/4 cup of hot mixture into egg yolks and mix thoroughly, then stir egg mixture into hot filling. Microwave on full power 1-1/2 to 3 minutes, stirring every 30 seconds until thickened. Add butter and vanilla, stir until butter is melted. Add coconut. Set aside. For the meringue: Beat the 3 egg whites, salt, and vanilla with a mixer until soft mounds form. Add 6 tablespoons sugar, one tablespoon at a time, beating well after each addition. Add cornstarch mixture (should be cooled by now) and continue beating until stiff peaks form. Pour coconut filling (the warmer it is the better) into pie crust, drop meringue by spoonfuls on filling, spreading and sealing to crust edges. Sprinkle loose coconut on meringue, bake at 350 degrees for 12 to 15 minutes or until coconut is lightly toasted and meringue is firm. Refrigerate. CATHY JENNINGS STONEFORT
Drain cherries, lay out in single layer on paper towels and pat dry. Set aside. Combine the sugar, butter, corn syrup, and salt, mix well. Knead with your hands until a smooth dough. Cover and refrigerate for one hour. Pinch off enough dough to make a thin 2-inch circle. Wrap each circle around a cherry, sealing around the stem. Place wrapped cherries stem side up on wax paper-lined cookie sheet. Chill one hour. In a microwave or heavy sauce pan, melt chocolate chips and shortening until smooth. Holding onto the stem, dip each cherry into chocolate then set on wax paper. Refrigerate until hardened. Use any kind of candy-coating type of chocolate desired. Avoid making in warm weather, it’s more of a winter recipe. CATHY JENNINGS STONEFORT
Chocolate Zucchini Rum Coffee Cake 1 1/2 sticks butter at room temperature 1/2 cup chopped pecans 2 cups sugar 3 large eggs 2 1/2 cups flour 1/2 cup cocoa 1 1/2 teaspoons baking soda 1 teaspoon salt 1 teaspoon cinnamon 1/4 cup milk 1/3 cup rum 3 cups shredded zucchini 1 cup chocolate chips In large bowl beat butter and sugar till fluffy, beat in eggs one at time. Add flour, cocoa, baking soda, salt, cinnamon, milk and rum and beat until well mixed. Add zucchini, chocolate chips and nuts until well mixed. Pour into sprayed bundt pan and bake at 350 degrees for 50 to 55 minutes or until toothpick inserted in middle comes out clean. HELEN TOWNLEY EWING
Make cake according to directions for a 9 x 13-inch pan. Mix together the coconut juice and condensed milk. Poke holes in the warm cake; pour over the cake, using all of the liquid. Pour over the drained pineapple, spreading to cover. Spread the cool whip over the top of the pineapple. Chill. Top with the coconut just before serving. TERRY KESSINGER CARBONDALE
STEVE JAHNKE / THE SOUTHERN
Chocolate Covered Strawberry Cake Chocolate Covered Strawberries: 1 quart strawberries 12 ounces Chocolate Chips 2 tablespoons Crisco
Coconut Cream Cake 1 box yellow cake mix Filling: 1 cup sour cream 2 cups granulated sugar Coconut
Chocolate Cake: 1 box chocolate cake mix 3 eggs 1/2 cup vegetable oil 1 1/3 cup water
Icing: 1 small carton cool whip Make cake in two 9-inch layer pans. Let cake cool overnight. Split into four layers. Mix sour cream and sugar well and add a handful of coconut. Reserve one cup of filling for the icing. Spread remaining filling between three layers of cake. Ice the cake with the remaining filling and sprinkle a little coconut on top. Can be refrigerated up to six weeks. JANET BUSBY MOUNT VERNON
Custard Pie 3 eggs 1 1/2 cups sugar 3 tablespoons flour 1 teaspoon cinnamon 3/4 teaspoon nutmeg 1 tablespoon vanilla 2 cups milk 1 pie crust Preheat oven to 400 degrees. In a bowl mix eggs, sugar, flour with mixer and add in cinnamon, nutmeg, vanilla and milk. Beat until smooth and pour mixture into a pie shell and bake at 400 degrees for 10 minutes; then turn oven down to 350 degrees and finish baking for 30 minutes. JANICE BIGGS CHRISTOPHER
Filling: 12 ounces Cool Whip 1/4 cup sugar 1 teaspoon vanilla 1 1/2 cups sliced fresh Strawberries Frosting: 4 cups powdered sugar 1/2 cup cocoa 1/2 cup Crisco 1 stick butter (soft) Ganache: 1 1/2 cups chocolate chips 1/4 cup heavy cream Cake: Bake cake following direction on box in three 9-inch pans and let cool. Chocolate Covered Strawberries: Melt 12 ounces chocolate chips in microwave until melted and with 2 tablespoons Crisco. Stir until melted. Dip strawberries in chocolate. Refrigerate until set. Filling: Combine filling ingredients except strawberries and beat on high for five minutes. Layer filling between cake layers with sliced strawberries. For frosting: Combine frosting ingredients and beat in enough milk to yield a spreadable consistency. Frost cake with frosting. Refrigerate cake. Ganache: Melt chocolate chips in microwave until melted, add heavy cream and stir well. Mixture should be thin enough to run down sides of cake. Pour ganache over top of cake. Top cake with chocolate covered strawberries. Drizzle with melted white chocolate if desired. DOROTHY STONE WEST FRANKFORT
The Southern Illinoisan Holiday Cookbook Friday, November 18, 2011 Page 17
Christmas Eve Creamy Rice Pudding 1/2 cup of sugar 2 tablespoons corn starch pinch of salt (optional) 1 12-ounce can evaporated milk 3/4 cup of whole or low-fat milk 3 large eggs 2 tablespoons melted butter 2 teaspoons almond extract 1 1/2 cups of cooked white rice (keep warm) Ground nutmeg Double boiler Add water to lower pan of double boiler and bring to boil over medium heat. In top pan combine sugar, corn starch and salt. Add milk, eggs and mix until smooth; no lumps. Set on top of pan with boiling water. Add melted butter and stir. Lower heat slightly as liquid begins to thicken, stir continually so pudding doesn’t stick to pan. Stir in almond extract and gently fold in warmed rice. Sprinkle with nutmeg, cover and turn off heat. Let sit for 10 minutes. Serve warm.
Unbelievable Cake
Patsy Fudge
Mom’s Pecan Pie
1 chocolate cake mix 1 16-ounce can of pure pumpkin *1/2 cup water (optional) 1 teaspoon vanilla (optional) 3 tablespoons cocoa (optional) Whipped topping or powdered sugar for topping
2 cups sugar 1/4 cup Karo syrup 1/2 cup can cream (Milnot) Cocoa 1/2 stick margarine Vanilla 1 cup chopped nuts (optional)
1 cup dark brown sugar 1 tablespoon butter or margarine 1 teaspoon vanilla 3 eggs, well beaten 1 cup Karo white syrup 1 teaspoon salt 1 cup pecans
Mix ingredients together well and beat on medium speed with mixer for about two minutes. Bake according to directions on cake mix box or until toothpick comes out clean. Cake will be extremely moist. When serving, top with whipped topping or real whipped cream. Change to a whole new cake by changing cake mix flavors. The possibilities are endless. *The addition of the water will just change the texture a little bit.
Cook until soft. Boil sugar, cream, syrup and 1 tablespoon cocoa. Cook a little longer. Add margarine and vanilla. Let cool. Beat with mixer. Stir in nuts. Pour onto wax paper.
Preheat oven to 350 degrees. Beat eggs for approximately 30 seconds. Add in all ingredients, but pecans, and mix well. Add pecans. Put the mixture in your favorite homemade (preferred) or store bought pie crust. Cooking time varies. Approximately 30 minutes, but periodically check it. You know it is done when you shake it and it is like Jell-O in the middle. Don’t overcook!
BRENDA TEANEY DU QUOIN
CHRISTINE STEARNS CARBONDALE
REBECCA MALONE THOMPSONVILLE
Sugared Pecans 1 cup sugar 1 teaspoon cinnamon 1 teaspoon salt 1 egg white 1 pound pecans
JULIE SAAVEDRA JOHNSTON CITY
Mix together sugar, cinnamon and salt. Beat egg white until stiff and add to 1 pound of pecans and stir. Add in sugar mixture. Turn on to a butter cookie sheet and bake 40 to 45 minutes at 350 degrees. Stir every 15 minutes. LOIS DEFRANK MARION
Monkey Bread 1 cup chopped pecans 1 cup brown sugar 1 stick butter 1 teaspoon cinnamon 1 box regular pudding, not instant (butterscotch or French vanilla) 12 frozen dinner rolls
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Page 18 Friday, November 18, 2011 The Southern Illinoisan Holiday Cookbook
Grease Bundt pan. Put nuts on the bottom of the pan. Then put rolls on top of nuts. Sprinkle the dry pudding on top of the rolls. In a saucepan or microwave melt the butter, brown sugar and cinnamon together. Pour the mixture over the rolls and pudding and let set until they rise to the top of the pan. Bake at 350 degrees for 35 to 40 minutes. SHERRY REUTER PINCKNEYVILLE
Ice Cream Delight 2 1/2 cups Rice Crispies 1 cup flake coconut 1 cup broken pecans 1 stick butter 3/4 cup brown sugar 1/2 gallon vanilla ice cream (Use the ice cream that is in the block) Mix first 4 ingredients. Put in a large cookie sheet. Toast in oven at 250 degrees for 30 minutes or until toasted. Stir often. Now add 3/4 cup brown sugar when other ingredients are taken out of the oven and still hot. Put 1/2 of this in the bottom of a 9 x 13inch pan. Slice ice ream and place on top of mixture. Top with remaining ingredients. Freeze until ready to use. MARGARET LAMONT WEST FRANKFORT
Sweet Milk Pie 3 cans sweetened condensed milk 1 9-inch graham cracker pie crust 1 8-ounce tub Cool Whip 1 or 2 Heath Candy bars, crushed Remove labels from cans. Boil cans in a large pan of water for three hours, making sure to add water as needed to keep the cans completely covered. Let the cans cool. Open and spread into pie crust. The milk will be caramelized and delicious! Top with Cool Whip. Sprinkle crushed candy bars on top. MARIETTA BRIDDICK ELDORADO
Raisin Pie 2 cups raisins 2 cups water 1/2 cup sugar 2 tablespoons corn starch 1/2 teaspoon cinnamon 1/4 teaspoon salt 1 tablespoon vinegar 1 tablespoon butter 1 double pie crust Preheat oven to 425 degrees. Boil raisins and water for 5 minutes. Blend sugar, corn starch, cinnamon and salt. Cook until clear. Combine all ingredients together and place in pie crust. Bake at 425 degrees for 30 minutes. JANICE BIGGS CHRISTOPHER
Pineapple Cream Cheese Coffee Cake
Snack Cracker Pie
8 ounces cream cheese 1/3 cup confection sugar 1 egg white 1/2 teaspoon vanilla or almond extract 2 8-ounce cans Pillsbury crescent rolls 1 20-ounce can crushed pineapple 1 tablespoon corn starch Confection sugar glaze Beat cream cheese, sugar, egg white and extract together. Set aside. Remove rolls from can. Spread rolls out on jelly roll pan. Push the dough together to cover pan. Spread cream cheese mixture over dough. Strain crushed pineapple juice into sauce pan. Wisk cornstarch into pineapple juice and simmer until it begins to thicken, and then add crushed pineapple. Keep simmering until pineapple is thickened. Spoon thickened crushed pineapple mixture over cream cheese mixture. Bake at 350 degrees for 25 to 30 minutes. Drizzle with glaze if desired. Serves 10 to 12. TRINA EARNHART CYPRESS
Pumpkin Roll 3 eggs 1 cup sugar 2/3 cup pumpkin 1 tablespoon lemon juice 3/4 cup self-rising flour 1 teaspoon ginger 2 teaspoons cinnamon 1/2 teaspoon nutmeg Pecans Pumpkin Roll Filling: 1 cup powdered sugar 8 ounces cream cheese 8 tablespoons butter or margarine 1 teaspoon vanilla For the cake: Preheat oven to 350 degrees. Mix above ingredients until smooth. Spread in a greased and floured cookie sheet that has an edge. Sprinkle pecans over the top. Bake for 15 minutes. When cake is done baking, turn cake out on a clean dish towel that has been covered with powdered sugar and roll it up while hot. Let cool in cloth, then unroll and fill. For the filling: Beat together until smooth. Unroll cake and spread filling over cake and roll cake back up. Wrap in plastic or foil. Will keep a long time. Can be put in freezer. ALICE HOWELL HERRIN
Thanksgiving and Christmas Pumpkin Pie
3 egg whites 3/4 cup sugar Dash salt 1 1/2 teaspoon vanilla extract 3/4 cup chopped pecans Roll out with rolling pin 20 snack crackers (any brand Ritz/Townhouse-type cracker) in a zip lock bag until fine. Beat egg whites/salt/vanilla until stiff on high speed of electric mixer. Gradually add sugar and continue beating egg whites until blended. Stir in crackers with a wooden spoon and gently add nuts. Pour or spoon into a greased glass pie dish. Bake at 350 degrees for 20 minutes. Let cool. Then top with a chilled whip topping and serve. Store in refrigerator. REBECCA MALONE THOMPSONVILLE
Simple Delicious Apple Tart 1 pre-made, store-bought pie crust 3/4 cup flour 3/4 cup sugar 3-4 large apples, cut into small pieces 1/2 cup brown sugar Pinch of salt 1/2 cup chopped pecans 5 tablespoons stick butter (optional powdered sugar and water drizzle) Pre-heat oven to 325 degrees. Spray a cookie sheet with nostick cooking spray. Place the pie crust on the cookie sheet. Mix together the flour and sugar and sprinkle ART SERVICES about 2 tablespoons of this mixture on the Simple Delicious pie crust. Pile the cut- Appe Tart up apple pieces on the crust. To the flour/sugar mixture, add the brown sugar, salt and pecans. Then cut in the butter. Place this entire mixture on top of the apples. It will resemble a small mountain. Fold and crimp pie crust around the bottom of the tart. Place in the oven for about 30 minutes, or until the crust begins to lightly brown. Remove from the oven and drizzle with a little powdered sugar drizzle if desired. Serve warm with a scoop of vanilla ice cream.
1 9-inch deep-dish pie crust: 1 1/3 cup Gold Medal all-purpose flour (do not sift) 1/4 cup all-purpose flour for rolling out the dough 1/2 cup and 2 teaspoons Crisco allvegetable shortening 1/2 teaspoon table salt 3 tablespoons ice-cold water made from ice cubes in cold water Pumpkin pie filling: 3/4 cup granulated sugar 1/2 teaspoon table salt 1 3/4 teaspoon Kroger pumpkin pie spice 2 large eggs 1 can (15-ounce) Libby’s 100 percent pure pumpkin 1 can (12-ounce) Nestle Carnation evaporated milk Pie crust: Add a few ice cubes and cold water in a cup and set aside. In a large mixing bowl, mix 1 1/3 cup of flour and 1/2 teaspoon of salt together, then add 1/2 cup of shortening. Blend ingredients well with your hands. As mixing, sprinkle 1 tablespoon at a time of ice-cold water to dough. Form a dough ball that is smooth and soft, but not sticky. If dough becomes sticky, dust it with a little flour. Sprinkle 1/4 cup of flour onto counter top. Roll your rolling pin in the flour, dusting all sides. Flatten your dough ball, put on top of flour, and then turn it over. Both sides now have a flour dusting. Roll out dough to a round size that will fit over a deepdish pie plate. Flip dough into pie plate. You may need to use a spatula to loosen the crust from counter. Fold crust edge under and flute pinching up dough to make fluted edges and set aside. Pumpkin pie filling: In a small bowl, mix sugar, salt, pumpkin pie spice and set aside. In a large bowl, beat two eggs and then stir in pumpkin and spiced sugar mixture. Gradually stir evaporated milk into mixture until well blended. Pour mixture into a prepared 9-inch deep-dish pie crust. Bake in preheated oven at 425 degrees for 15 minutes and then continue baking at 350 for about 40 to 45 minutes until pie test done. To test doneness of pie, insert a flat edge butter knife in the center of the pie. If it comes out clean and not coated with pie, it is finished baking. ETHA ANDERSON HERRIN
JANET GERLACH SPARTA
See more recipe at www.thesouthern.com/holidayrecipes The Southern Illinoisan Holiday Cookbook Friday, November 18, 2011 Page 19
Our
Holiday Gift to you! 7-UP ICING 7-UP POUND CAKE
3 sticks of butter (margarine will not do) 3 cups sugar 5 eggs 3 cups flour 2 teaspoons lemon extract 3/4 cup 7-Up Cream butter and sugar for 20 minutes. Add the eggs, one at a time. Gradually add the flour and beat well, then add lemon extract and 7-Up. Bake 1 1/4 hours at 325 degrees in a well oiled Bundt pan. Cool 8 to 10 minutes, then dust with powdered sugar.
1-800-827-7020 www.pepsimidamerica.com Page 20 Friday, November 18, 2011 The Southern Illinoisan Holiday Cookbook
2 egg whites 3 tablespoons 7-Up 1 cup granulated sugar 1/4 tablespoon cream of tartar Put all ingredients in the top of a double boiler over boiling water. Upper pan should not touch surface of water. Beat with rotary beater until stiff enough to stand in peaks, (about 5 minutes)."
Southern Specialty Mug Barbecue Sauce 1 cup MUG¨ Root Beer • 1 cup ketchup 1/4 cup fresh lemon juice • 1/4 cup orange juice 3 tablespoons Worcestershire sauce 1 1/2 tablespoons (packed) dark brown sugar 1 tablespoon mild-flavored (light) molasses 1 teaspoon liquid smoke 1/2 teaspoon grated lemon peel 1/2 teaspoon ground ginger 1/2 teaspoon garlic powder 1/2 teaspoon onion powder