Co o k bo o k 2015 BestHolid a y Recipes From O u rRea d ersTo You
CLARION PRINCETON DAILY
LOCAL NEWS Served Fresh EVERY DAY .
100 N. Gibson St., Princeton, IN • 385-2525 Page 2
Mt. Carmel Register & Princeton Daily Clarion
November 2015
Welcome to the 2015 Holiday Recipe Coookbook
The holidays are once again upon us and we’re going to start the food season in style. Our local grocer and newspaper combined forces to welcome recipes from local cooks to participate in a cooking contest. Two finalists were picked from each category to compete in a judging by 2 restaurant owners, Eric Georges of Princeton Ponderosa and Candice Yancey from Rz Cafe in Ft. Branch. Each category won a gift card and the grand prize winner earned one for $100. During the holidays that is a very nice perk and well worth the effort. For a new twist at your holiday meal, try this stuffed pork loin. Even the picky eaters in my family loved it.
Bacon Wrapped-Stuffed Pork Loin 2/3 whole boneless pork loin, cut in 2 equal parts, 1012 inches long 2 T. Old Man Larry’s dry rub or other seasoning 1 box pork flavored stuffing mix 6 slices bacon kosher salt and pepper Preparation - Preheat oven to 350.
Make stuffing according to package directions and set aside. Slice each loin in half lengthwise, almost through, but leaving at least 1/2-inch or so that it opens like a book. Slice again from the middle almost towards the outside edge, but not all the way through. (butterflied)
Sprinkle both sides of meat with dry rub, salt and pepper. Spoon 1/3 stuffing (about 3/4 cup) into one side of pork loin. Roll pork from stuffing side, like a soft shell, on a spray coated baking sheet. Wrap loins in bacon and place seam side down. Cook 1-1/2 hours or until an internal temperature of around 160 degrees. Let rest at least 20 minutes and then slice carefully. Serves about 16.
Appetizer Winner
Cheesy Garlic-Herb Pull Apart Bread
Nora Miller - Patoka 1 - 16 oz. round sourdough bread loaf 1/2 cup butter softened 2 T. chopped fresh parsley - divided 1 T. chopped fresh basil 2 tsp. white wine vinegar 2 cloves garlic, minced 1/2 cup shredded mozzarella cheese 1/2 cup shredded parmesan cheese Preheat oven to 350º. Line a rimmed baking sheet with foil.
November 2015
Using a serrated knife, cut bread into a crisscross pattern, cutting to but not through bottom of bread. Place on prepared pan. In a small bowl stir together butter, 1 tablespoon parsley and next 3 ingredients until combined. Sprinkle cheese between all cuts in bread, and spread butter mixture between all cuts and on top of bread. Bake for 15 to 20 minutes or until cheese is melted and bread is crisp. Sprinkle with remaining 1 tablespoon parsley. Serve while hot.
Appetizer Finalist
Taco Bites
Brenna K. Crooks Mt. Carmel 28 oz. bag frozen meatballs (such as Farm Rich brand) 1 pkg. scoop style tortilla chips 16 oz. finely shredded cheddar cheese 1 pkg. shredded lettuce 8 oz. sour cream 16 oz. salsa Cook meatballs per package directions. While they cook arrange scoops on serving plate. Fill bottom of each chip with shredded lettuce, then top
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lettuce with small spoonful of salsa. When meatballs are finished, top salsa with one meatball. Add small dollop of sour cream, then add shredded cheese. Serve immediately. Makes approx. 50 bites. For a spicy version you can add a sliced jalapeno ring on top of the salsa layer.
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Appetizers Fresh Veggie Pizza
Mary Weber - Francisco 1 tube crescent dough sheet 1 8 oz chive and onion cream cheese spread 1/2 cup sour cream 1 bag fresh chopped vegetable blend Preheat oven to 375 degrees. Unroll dough on ungreased cookie sheet. Bake dough 10 to 13 minutes or until golden brown. Cool completely. Meanwhile mix cream cheese spread and sour cream. Spread mixture on baked crescent sheet. Completely cover the cream cheese mixture with the chopped veggies, pressing down to adhere to the mixture. Cut in squares with a pizza cutter.
Holiday Snack Mix
Nora Miller - Patoka 2 cups honey nut chex cereal 2 cups honey nut cheerios 1 1/2 cups peanuts or cashews 1 1/2 cups chopped pecans 1/4 cup butter, melted 1 tablespoon cinnamon 1 teaspoon chili powder 1 1/2 cup dried cranberries Preheat oven to 350. Mix cereals, peanuts, and pecans in a 9x13” baking pan. Pour melted butter over the cereal mixture. Stir in cinnamon and chili powder. Bake 20 minutes, stir every 5 minutes. Remove from oven. Stir in the dried cranberries. Cool and store in an airtight container. Note: DO NOT add the dried cranberries before baking.
Cheese Ball
Chicken Dip
Crock-pot Angel Wings
Toffee Popcorn
Nora Miller - Patoka 1- 2.9 oz can of chicken 16 oz cream cheese 1- 10 oz can cream of chicken soup 1 cup mayonnaise 1 cup salsa Combine chicken, cream cheese, soup, mayonnaise and salsa in slow cooker. Cook on medium for 1 hour or until cream cheese melts and the temperature is 165 degrees. Reduce the slow cooker setting to low. Serve warm with taco chips.
Mary Weber - Francisco 2- 8 ounce cream cheese 1 jar Kraft pimento cheese spread 1 jar Kraft Old English cheese spread 1 tablespoon minced onions 2 tablespoons Worcestershire sauce 1 teaspoon lemon juice Chopped pecans Mix together all ingredients except chopped pecans. Place chopped pecans on a large piece of waxed paper. Place cheese mixture on the chopped pecans. Shape into a ball. Refrigerate. Serve on crackers.
Mary Weber - Francisco 1 bag microwave popcorn 4 TBS butter 4 TBS brown sugar 2 generous TBS corn syrup Pop bag of microwave popcorn. Meanwhile, melt the butter in a small saucepan. Then add the brown sugar and corn syrup and stir over high heat for 1 minute. Place popcorn in bowl, pour toffee over the popcorn and lightly stir. Cool a little before serving.
Sylvia Watson, Owensville 1 can (10 3/4 oz.) condensed tomato soup, undiluted 3/4 cup water 1/4 cup packed light brown sugar 2 1/2 T. balsamic vinegar 2 T. chopped shallots Combine soup, water, brown sugar, vinegar and shallots in Crock-pot Slow Cooker, mix well. Add wings: stir to coat with sauce. Cover and cook on low 5 to 6 hours or until cooked through and glazed with sauce. Makes 10 appetizers.
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Hwy. 64 East • Princeton, IN • (812) 385-3479 www.fandmbuilding.com
812.615.0039 RzCafeandCatering.com
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ton Daily Cla ri ce rin
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104 North Main, Fort Branch
on
Mon.-Fri. 7-6 Sat. 7-5
2015
Lunch: Tue.-Fri. 10:30AM - 2:30PM Dinner: Thu.-Sat. 4:00PM - 9:00PM Brunch: Sun. 10:00 AM - 2:00 PM • Full Bar Available
November 2015 N
Salad Finalist
Salad Winner
Seven Layer Salad
Mary Weber - Francisco 1 2.5 oz. pkg. of real bacon bits 1 head iceberg or romaine lettuce - rinsed, dried and chopped 1 medium red onion, chopped 1 10 oz. pkg. of frozen green peas, thawed 2 cups cheddar cheese, shredded 1 cup chopped cauliflower 1 1/4 cups mayonnaise 2 T. white sugar 2/3 cup grated parmesan cheese
Amish Broccoli Salad
Mary Weber - Francisco 1 large head broccoli, broken into small floweret’s 1/2 cup chopped purple onion 1/2 cup real bacon bits 1 cup miracle whip 1/4 to 1/2 cup sugar 1/2 cup raisins 1/2 cup chopped pecans (optional) Mix together miracle whip, sugar, bacon bits, and raisins. Pour over broccoli and onions. Mix well. Refrigerate at least one hour or more before serving.
November 2015
In a large clear bowl, place the lettuce and top with a layer of onion, peas, cheddar cheese, cauliflower and bacon. Prepare the dressing by whisking together the mayonnaise, sugar and parmesan cheese. Drizzle over salad. Cover bowl with plastic wrap and refrigerate 4 hours or overnight. Before serving toss salad to coat.
Sour Noodle Salad Wanda Schwartz Mt. Carmel 1 lb. curly pasta (cook and cool) 1 onion chopped 1 cucumber chopped
Mix together: 1 cup white vinegar 1/2 cup oil 1 1/2 cup sugar 1 tsp. salt 1 tsp. parsley (optional) 1/2 tsp. minced garlic (optional) Stir vinegar mixture over pasta - refrigerate. Stir to keep flavor on pasta.
Happy Holidays!
Broccoli Orange Salad (With Poppy Seed Dressing)
Nora Miller - Patoka 2 cups bite-size orange pieces 2 cups bite-size broccoli florets 1/4 cup thinly sliced red onion 4 cups torn romaine 1/4 cup poppy seed dressing 1/4 cup chopped pecans Combine the orange, broccoli, onion, and romaine in a salad bowl and toss to mix. Add the dressing and toss to coat. Sprinkle with the pecans and serve.
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Left to right: Jancey Smith (Princeton Daily Clarion); Maralu Pollock ( Princeton); Mary Weber (Fransisco); Laura Carpenter (Hazleton); Brenna Crooks (Mt. Carmel); Pat Wilder (Owensville); Nora Miller (Patoka); Wanda Schwartz (Mt. Carmel); judge Eric Georges from Princeton Ponderosa; judge Candy Yancey (Rz Cafe); IGA Manager; Keith Holder and Princeton Daily Clarion publisher Jeff Schumacher.
Side Dish Winner
Side Dish Finalist
Hash Brown Casserole
Mary Weber - Francisco 1 - 32 oz. bag frozen unseasoned hash brown potatoes 1 - 8 oz. carton sour cream 1 - 8 oz. carton of French onion dip 1 can cream of chicken soup or cream of mushroom soup 2 cups shredded cheddar
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Wanda Schwartz Mt. Carmel 2 cups Bisquick mix 2/3 cup milk 1/4 cup vegetable oil 1 egg
1 cup sharp cheddar (shredded) 8 bacon strips (cook crispy - crumbled) Combine Bisquick mix, milk, oil, egg until moistened. Fold in cheese, bacon. Fill greased muffin tins - fill 3/4 full. Bake at 375ยบ for 30 min., or until golden brown. Cool 10 minutes, remove from pan. Yields 10 or 12 muffins.
Mt. Carmel Register & Princeton Daily Clarion
November 2015
cheese 1 stick of margarine melted Preheat oven to 350 degrees Combine all ingredients except margarine in a large bowl. Place in a greased 9x13 baking pan. Top with melted margarine. Bake for 1 - 1 1/2 hours.
Bacon-Cheddar Muffins
Side Dishes
Carrot Souffle’
Once you taste this, you’ll be requested to make this for your potluck carry ins!
1 lb. carrots 3 T. all purpose flour 4 oz. butter (melted) 1 tsp. baking powder 3 eggs 1 tsp. vanilla 1/2 cup sugar salt to taste
Fried Green Tomatoes
Delores Harrington, Owensville
Wash and peel carrots and cook in salted water until well done then drain. Put melted butter, eggs, sugar, flour, baking powder and vanilla in a blender and blend well. Add carrots and blend until mixture resembles a milk shake. Pour into a greased 8X8 baking dish and bake in 275 degree oven 45 min +-.
Nora Miller - Patoka 4 large green tomatoes 1 1/2 cups buttermilk 1 teaspoon salt 1 teaspoon pepper 1 cup self rising flour 1 cup cornmeal 3 cups peanut oil salt to taste Cut tomatoes into sixteen slices 1/4 to 1/3 inch thick. Place in a shallow dish. Pour the buttermilk over the tomatoes, sprinkle with 1 tablespoon salt and pepper. Let sit 2-4 hours in refrigerator. Mix self-rising flour and cornmeal in a shallow dish. Remove
tomato slices from buttermilk. Dredge the tomato slices in the flour mixture. Fry the tomatoes a few at a time in hot oil, in a large cast iron skillet, over medium heat, 3 minutes each side or until golden brown. Drain on paper towel, sprinkle with salt to taste. Serve warm.
Green Bean Casserole
Mary Weber - Francisco 3 Cans French cut green beans, drained 1 can cream of mushroom soup 1/2 can of milk 1-2 tablespoons Worchester sauce 1 small can of French fried onions Preheat oven to 350 degrees. Mix all ingredients except 1/3 of French fried onions. Pour into a greased 2 quart baking dish. Bake 30 minutes. Sprinkle remaining onions and bake for additional 5-10 minutes.
Congratulations to Nora Miller Grand Prize & Entree Winner - Grand Prize Winner for Ground Beef Zucchini Casserole Ground Beef Zucchini Casserole
1 tsp. garlic salt 1 tsp. dried oregano leaves 2 cups cooked rice 16 oz. small curd cottage cheese 1 10 oz. can cream of mushroom soup Preheat oven to 350º. Melt the butter in a skillet over low heat. Remove from heat and
Nora Miller - Patoka 2 cups zucchini unpeeled, sliced 2 T. butter 1/2 cup fine dry bread crumbs 1 1/2 lbs. lean ground beef 1/2 cup chopped onion
stir in bread crumbs, brown lightly. Set bread crumbs aside. Brown ground beef and onion stirring until ground beef is crumbly; drain. Add the garlic salt, oregano and cooked rice and mix well. Layer
one-half of the unpeeled zucchini, the ground beef mixture, cottage cheese and remaining zucchini in a 9x9 baking pan. Spread the soup over the top and sprinkle with bread crumbs. Bake for 45 minutes.
Entree Finalist Crock Pot Beef Roast
Maralu Pollock - Princeton Large Chuck Roast 1 pkg. ranch dressing mix 1 pkg. aujus mix 1 stick butter 4 or 5 pepperoncini and about 1/4 cup of juice
November 2015
Put large chuck roast in bottom of crock pot. Sprinkle with 1 package ranch dressing mix, Sprinkle with 1 package Aujus mix. 1 stick butter. 4 or 5 pepperoncini and about 1/4 cup of the juice. Put on high and let cook 6 hours.
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November 2015
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Entrees
Beef Tips
Mikayla Steiner, Princeton
2 lbs beef stew meat 1 envelope brown gravy mix 1 envelope onion soup mix 1 can cream mushroom or chicken soup 1 cup water Place meat in a crock pot. Mix rest of ingredients and water together and pour over meat. Cook on low heat for 8 hours or high heat for 4 hours. Serve over cooked noodles, rice, or mashed potatoes.
Chicken Asparagus Casserole Nora Miller - Patoka
6 - 6 oz. chicken breasts 1 large onion, chopped 1/2 cup (1 stick) butter 8 oz. sliced mushrooms 1 (4 oz.) jar chopped pimentos
1 (10 oz.) can cream of mushroom soup 1 (10 oz.) can cream of chicken soup 1 (5 oz.) can evaporated milk 16 oz. sharp shredded cheddar cheese 1 tsp. hot pepper sauce 1 tsp. soy sauce 1/2 tsp. black pepper 1 tsp. salt 2 - 15 oz. cans asparagus tips, drained 1/2 cup slivered or sliced almond Preheat oven 350º Cook chicken in water until 165º on a meat thermometer. Drain chicken, chop into bite size pieces, remove skin and bone. Saute onion in butter until translucent, add mushrooms, pimentos, mushroom soup, chicken soup, evaporated milk, cheese, hot sauce, soy sauce, salt & pepper. Simmer until the cheese melts. Add salt & pepper to taste.
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Place the chicken in a well buttered 9x12 baking dish. Layer the asparagus and sauce one-half at a time over the chicken. Sprinkle with the almonds. Bake until the chicken registers 165º on a meat thermometer. Do not add any additional liquid even if it looks dry.
Chicken Cordon Bleu Jazzed Casserole Linda Steiner, Princeton
For the Casserole: 5 to 6 cups of cooked chicken 1/2 pound thinly sliced ham, chopped 1/4 lb. Swiss cheese 1 pkg. of thawed broccoli florets 1 can chestnuts, chopped Sauce: 4 tbsp. butter 4 tbsp. flour 3 1/4 cups milk 1 T. Dijon mustard 1/2 tsp. salt 1 tsp. smoked paprika 1/4 tsp. pepper Topping: 6 tbsp. butter, melted 1 sleeve Ritz crackers, crushed. Preheat oven to 350 degrees. Grease a 9 x 13 inch pan. Place chicken and ham in pan. Next, add broccoli and chestnuts. Top with Swiss
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cheese. For the sauce, melt butter in sauce pan over medium heat. Stir in flour for a smooth roux. When the roux starts to bubble, add the milk while stirring briskly. Cook until sauce starts to thicken. Add Dijon mustard, salt, paprika and pepper. Pour sauce over pan ingredients. Sprinkle crushed Ritz crackers over sauce then pour melted butter over the crumbs. Bake uncovered for 40 to 45 minutes or until hot and bubbly and the topping is light brown. Cool casserole 5 to 10 minutes prior to serving.
Round Steak with Rich Gravy Nora Miller, Patoka
3 lbs. beef round steak 1/3 cup all purpose flour 3 tablespoons shortening 1 envelope dry onion soup mix 1/2 cup water 1 (10 oz.) can of cream of mushroom soup Cut the steak into pieces (serving size) coat with flour. melt the shortening in a large skillet over medium heat. Add the steak and cook until brown. Sprinkle with the onion soup mix. Mix the water and soup in a bowl. Pour over the steak. Simmer, tightly covered, for 1 1/2 to 2 hours or until tender.
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November 2015
Leftover Turkey Quesadillas Mary Weber - Francisco
1/2 lb. (8 oz.) Velveeta, cut into 1/2 inch cubes 1 and 1/4 cup of salsa 4 cups shredded cooked turkey 6 flour tortillas (10 inch) Combine Velveeta and salsa in a 1 1/2 quart microwaveable bowl. Microwave on high 3 minutes or until Velveeta is completely melted and well blended, stirring after 2 minutes. Stir in turkey. Heat for 30 seconds. Spray large nonstick skillet with cooking spray and heat on medium-high heat. Spoon 2/3 cup of turkey mixture onto half of 1 tortilla; fold in half. Add to skillet; cook 1 minute on each side or until golden brown. Repeat with remaining tortillas and filling. Cut into wedges.
Reuben Casserole
Mary Weber - Francisco
6 slices of bread cubed (rye bread is preferred) 1 16 oz. can sauerkraut drained 1 pound deli sliced corned beef cut into strips 3/4 cup Mullen’s Imitation French salad Dressing 2 cups shredded Swiss cheese Preheat oven to 400º Spread bread cubes in a 9x13 baking dish. Spread sauerkraut evenly over the bread cubes then layer beef strips over sauerkraut. Pour dressing over all. Spray aluminum foil with cooking spray and use to cover baking dish sprayed side down. Bake for 20 minutes. Remove cover. Sprinkle with cheese and bake uncovered for 10 additional minutes.
November 2015
Make Ahead Burritos (Breakfast or Brunch Entree) Brenna K. Crooks Mt. Carmel
1 lb. mild pork sausage 1 lb. hot pork sausage 1 packet dry taco seasoning 1/2 cup diced green bell pepper 1/2 cup diced red bell pepper 1 med. diced onion 8 large eggs 1/2 cup milk 10 burrito size flour tortillas 2 cups shredded cheese (Cheddar or Monterey Jack) Salt and pepper to taste Optional garnishes Brown sausage in skillet over medium heat, cook in batches if necessary. When somewhat browned, add the packet of dry taco seasoning and stir. Remove sausage with slotted spoon to a large bowl. Add bell peppers and onion to skillet. Cook until softened. Add peppers/onion to sausage in bowl, stir to combine. Wipe skillet out with paper towel. Whisk eggs and milk in a bowl, add salt and pepper. Scramble eggs in skillet until just set. Add eggs to sausage/ pepper mixture & stir. Heat flour tortillas one at a time in a warm dry skillet about 30 seconds on each side. To assemble burritos, take each tortilla while warm, place on paper plate, put cheese along one side of tortilla, top with about 3-4 tablespoons of meat and egg filling. Roll up burrito style (roll bottom up, then roll side in). Wrap single burrito in aluminum foil, seal tightly. To freeze, place several burritos in a gallon size freezer bag for up to 2 months. To serve, place desired portions of foil wrapped burrito on baking sheet, bake at 350 degrees for 45 minutes (no need to defrost). Unwrap from foil and plate it with your choice of garnishes: salsa,
extra cheese, chopped black olives, jalapenos, sour cream, cilantro. Microwave instead of oven baking, remove foil and wrap burrito in damp paper towel and cook 2 to 3 minutes on high.
Pork Chops or Chicken Breast Bake Maralu Pollock, Princeton
Dip pork chop or chicken breast in beaten egg then cover with crumbled French onions mixed with 1 T. flour. Lay on cookie sheet. Bake at 400º 25 min. or until done.
Crock-pot Veggie Soup with Beef Sylvia Watson, Owensville
2 cans (5 oz. ea.) mixed vegetables 1 lb. beef meat 1 can (8 oz.) tomato sauce 2 cloves garlic, minced Place all ingredients in Crock-pot Slow Cooker. Add enough water to fill Crock-pot Slow Cooker to within 1/2 inch to top. Cover and cook on low 8 to 10 hours.
Chicken & Noodles Just like Grandma’s
2-3 chicken breasts, cooked & cubed 5 cups water 5 tsp. chicken base or bouillon 1 - 7 oz. bag Oakland noodles 2 T. butter 1 T. parsley salt and pepper to taste
Always Available in 7 oz. and 32 oz. sizes.
Bring 5 cups water to boil and add chicken base and noodles. Cook for 20 minutes, stirring every 5 minutes per package directions. Reduce to simmer and add all other ingredients. Warm for 10 minutes more to combine flavors and heat chicken. Serves 4-6.
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Dessert Winner
Butter Nut Cake
Pat Wilder - Owensville Nut mixture 1/4 cup sugar 1/2 cup nuts 1 tsp. cinnamon Batter 1 box yellow cake mix 1 pkg. instant vanilla pudding 3/4 cup oil 3/4 cup water 4 eggs 1 tsp. vanilla 1 tsp. butter nut extract Glaze 1 cup powdered sugar 3 T. milk
1/2 tsp. butternut flavoring 1/2 tsp. vanilla Combine sugar, cinnamon & nuts for nut mixture. Grease 9x13” pan well. Sprinkle some of nut mixture in bottom of pan. Prepare batter by combining cake mix & pudding mix (dry). Add oil & water mix well add eggs, beat for 8 minutes high speed add vanilla & butternut flavoring. Layer batter - then nut mixture, the batter, etc. Bake at 350º for 40 minutes. Let cool. Drizzle glaze over cooled cake.
Apple Praline Quick Bread
sour cream, eggs and vanilla until well blended. Stir into flour mixture just until moistened. Fold in apples and 1 cup pecans. Transfer to a greased 9x5 in. loaf pan. Bake 50 to 55 minutes or until a toothpick in center comes out clean. Cool in pan 10 mins. Remove from pan - cool completely. In a small saucepan, combine butter and brown sugar. Bring to a boil, stirring constantly to dissolve sugar, boil 1 minute. Spoon over the bread. Sprinkle with remaining pecans. Let stand until set. To toast nuts, bake in a shallow pan in a 350º oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nora Miller - Patoka
2 cups all purpose flour 2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1 cup sugar 1 cup (8 oz.) sour cream 2 large eggs 3 tsp. vanilla extract 1 1/2 cups chopped peeled Granny Smith apples 1 1/4 cup chopped pecans, toasted, divided 1/2 cup butter 1/2 cup packed brown sugar Preheat oven to 350º. In a large bowl mix flour, baking powder, baking soda and salt. In another bowl, beat sugar,
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Dessert Finalist
Carmel Apple Cake
Laura Carpenter - Hazleton 2 cans apple pie filling 1 box carmel apple cake mix 1 stick butter In crock pot put both cans apple pie filling. Sprinkle cake
Carrot Cake
Delores Harrington, Owensville
This recipe is so simple and easy and the cake is soooooooo moist! The secret is at the end!! Cake: 2 cups sugar 1 1/2 cup vegetable oil 2 cups flour (all purpose) 4 eggs 2 tsp. baking soda 3 cup shredded carrots 1 tsp. salt 1/2 cup chopped pecans (optional) 2 tsp. baking powder Sift dry ingredients together in a bowl. Beat the vegetable oil and eggs together and then add the dry ingredients and mix well. Add the shredded carrots and nuts and mix all together. Pour into a large greased and floured 9X13 baking pan
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mix on top of apples. Cut butter in half and place on top of dry cake mix. Place lid on crock pot cook on high 2 hours and 30 minutes.
and bake in 350 degree oven until toothpick inserted in center comes out clean. 350 degree oven 30-40 min +In the meantime, cook for glaze the following ingredients. Glaze: 1 cup sugar 1/2 cup butter (melted) 1/2 tsp. baking soda 1/2 cup buttermilk Cook stirring constantly for 5-6 minutes. Beat lightly. Now for the secret!! When cake is done and just out of the oven, poke holes in the cake using a large tong meat fork. Then pour the hot glaze over the hot cake. Let the cake cool before cutting. OMG!! This cake is so good and so moist, that you’ll want to have another piece!!
November 2015
Pecan Crunch
Delores Harrington, Owensville
3 egg whites 1/2 tsp. baking powder 1 cup sugar 1 cup graham cracker crumbs 1/2 cup pecans (chopped) Beat egg whites until frothy, then add baking powder, beat until stiff. Add sugar, graham cracker crumbles and pecans. Stir together and pour mixture into a buttered pie pan bake in 350 degree oven for 30 min +- This “pie” makes its’ own crust and is absolutely amazing! You can serve it with whipped cream or ice cream on top with a garnish of a few graham cracker crumbles sprinkled on top.
Coconut Pie
Maralu Pollock, Princeton
1/3 cup flour 3/4 cup sugar 1/4 tsp. salt 2 1/2 cups half & half milk 2 T. butter 4 egg yolks 2 tsp. vanilla 1 cup coconut Mix flour, sugar, salt together. Add small amount of milk to make a paste. Add egg yolks and mix well. Add butter and the rest of the milk. Mix well and cook over medium heat until thickened, add vanilla and coconut. Pour into baked pie shell. Top with egg white meringue. 4 egg whites, 8 T. sugar, 1/4 tsp. cream of tarter, 1/4 tsp. salt. Beat until stiff. Cover pie filling. Top with sprinkles of coconut. Bake at 350˚ until brown.
November 2015
Desserts
Cinnamon Streusel Brown Sugar Bran Muffins Cookies Brandy Mayer, Owensville
3 T. all purpose flour 2 T. firmly packed brown sugar 1/2 tsp. cinnamon 1 T. cold butter or margarine 1 1/4 cup all purpose flour 1 T. baking powder 1/2 tsp. salt 1/2 tsp. cinnamon 1/4 tsp. nutmeg 1 1/2 cup Bran Flakes cereal (any kind of Bran cereal) 3/4 cup fat-free (skim) milk 1/2 cup firmly packed brown sugar 2 eggs whites 1/4 cup vegetable oil (I use Canola Oil) 1/2 tsp. vanilla 1/2 cup seedless raisins (optional) In small bowl combine the 3 T. flour, 2 T. brown sugar and 1/2 tsp. cinnamon until blended. Cut the butter in with a fork until the mixture resembles coarse crumbs. Set aside to use as topping. In another bowl, combine the 1 1/4 cup flour, baking powder, salt and spices, set aside. In a large bowl combine cereal and milk, let stand until cereal softens, add the 1/2 cup brown sugar, egg whites, oil, vanilla and raisins, mix well, add the flour mixture, stirring until just combined. Pour even amounts of batter into 12 (2 1/2 inch) greased muffin pan. Sprinkle with topping. Bake at 400˚ for 20 min. until lightly browned. Enjoy warm! Sooo good! Total prep time: 35 min. Makes 12 2 1/2 inch muffins
Nora Miller - Patoka
1 cup butter or butter flavored shortening 1 1/4 cups granulated sugar - divided 1/2 cup firmly packed light brown sugar 1 1/2 tsp. vanilla extract 1/2 tsp. almond extract 2 large eggs 2 1/4 cups all-purpose flour 2 tsp. cream of tarter 1 tsp. baking soda 1/4 tsp. salt Preheat oven to 350º. Line large baking sheet with parchment paper. In large bowl, beat butter or shortening, 1 cup granulated sugar, brown sugar, and extracts with a mixer at medium speed until fluffy. Add eggs, one at a time beating well. In a medium bowl, whisk together flour and next 3 ingredients. Reduce mixer to low speed, gradually add flour mixture to butter mixture, beating just until combined. Refrigerate dough for 2 hours or more. To a small bowl, add remaining 1/4 cup granulated sugar. Scoop cold dough by tablespoonfuls, and roll into balls. Roll ball in sugar, place on cookie sheet. Bake 8-11 minutes until edges are lightly brown. Let cool 10 mins. Remove from pan and let cool completely. Store in air tight container.
Snow Ice Cream
Mary Weber, Francisco
4 cups snow 1 tsp. vanilla 1/4 cup sugar 1 cup milk Stir vanilla, sugar and milk until sugar dissolves. Slowly add mixture to snow. Serve immediately.
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Pineapple Drop Cookies Linda Steiner, Princeton
1 cup sugar 2 eggs 1 cup brown sugar 1 cup butter flavored shortening 1 cup crushed, drained pineapple (save the juice) 1 tsp. baking soda Pinch of salt 4 cups flour 3 to 4 cups powdered sugar Cream the shortening and eggs. Blend in granulated and brown sugars. Stir in pineapple. Mix together dry ingredients and add to creamed mixture. Using a teaspoon size cookie scoop, drop dough onto a greased cookie sheet 2 inches apart. Bake 350 degrees for 10 to 12 minutes or until light brown. Mix enough pineapple juice with powdered sugar to make icing of spreading consistency. Ice cookies while still hot. Store the cooled cookies in a covered container.
Butterscotch Icebox Cookies from 1920
Nora Miller - Patoka
1/2 cup butter 1 cup brown sugar 1 egg 1 tsp. vanilla 2 cups flour 1 tsp. baking powder 1/2 cup chopped nuts Cream butter and sugar, add egg and vanilla and mix well. Mix baking powder with flour and add to creamed mixture. Stir in nuts. Roll in waxed paper and refrigerate until firm. Slice and bake 8 minutes or until lightly browned in a preheated 375º oven.
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Lemon Créme Sandwich Cookies
Mary Weber, Fransisco
1 (3.4 oz.) box lemon instant Jell-O® pudding mix 1 cup milk 1 (8 oz.) tub frozen whipped topping thawed Mix pudding mix and milk in a bowl for 2 min. Place in fridge. Using a food processor crush 20-25 cookies into crumbs. Press all the cookie crumbs in the bottom of a 8 inch square pan (reserving 1/2 cup of the cookie crumbs for topping). Gently combine the prepared pudding and whipped topping. Layer the pudding mixture on top of the cookie crumbs. Top with remaining cookie crumbs. Cover with plastic wrap and refrigerate for 2-4 hours before serving.
Orange Slice Cookies
Pat Wilder, Owensville
2 cups shortening 2 cups firm packed brown sugar 1 cup sugar 3 eggs 3 cups flour 1 1/2 tsp. soda 1 1/4 tsp. baking powder 3 T. water 3 cups quick oats 1 - 3 1/2 oz. can coconut 20 orange or any flavor slices finely chopped and nuts Combine flour, soda and baking powder; add to creamed mixture and mix well. Stir in water, oats, coconut, orange slices and nuts. Chill 1 hour or overnight. Drop by teaspoonful onto greased cookie sheet. Bake at 325˚ 12 min’s or so.
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Fresh Apple Cake with Brown Sugar Glaze Nora Miller - Patoka
1 1/2 cups flour 1 cup sugar 1/2 tsp. soda 1/2 tsp. salt 1/2 tsp. cinnamon 2 eggs 1/2 cup oil 1 tsp. vanilla 1 1/2 cups finely chopped apples 1/2 cup pecans or walnuts Glaze 1/3 cup brown sugar 3 T. butter 1/2 tsp. vanilla 1 T. heavy cream 1 T. sugar dissolved in 1 T. milk for glaze In a bowl, mix flour, sugar, soda, salt and cinnamon. In another bowl, mix eggs, oil and vanilla. Combine flour mixture and eggs mixture. Add apples and nuts. Stir to mix and put in 8” round greased pan. Mixture will be thick. Bake 40 to 45 mins. at 350º. For glaze, combine brown sugar, butter and cream, gently boil for 3 to 5 minutes, add vanilla. Spoon over cake and let cool.
Weight Watchers Pumpkin Muffins
Nora Miller - Patoka
1 can pumpkin 14.5 oz. 1 box cake mix - spice or your favorite flavor
Mix together pumpkin and dry cake mix, mix completely until all is blended. Fill muffin tins 3/4 full, bake at 350º for 25 to 30 minutes. Very moist.
Cherry Delight Wanda Schwartz Mt. Carmel
1st layer = crust mix and spread in dish 16 crushed graham crackers 2 T. sugar, 3/4 stick butter (soft)
2nd layer mix and pour over crust 8 oz. Philadelphia cream cheese 1 cup powered sugar 2 T. milk 3rd layer Coolwhip - 8 oz. carton 4th layer spread 1 can Thank You® brand cherry pie filling over top This dessert is a hit with my family & friends.
Cherry Pineapple Fluff Mary Weber, Francisco
1 can sweetened condensed milk 1 container of cool whip 1 large can crushed pineapple (drained) 1 can cherry pie filling 1 cup chopped pecans (optional) Stir all ingredients together. Chill overnight.
Mt. Carmel Register & Princeton Daily Clarion
Photo courtesy Wanda Schwartz
Chocolate Lace Cookies Mikayla Steiner, Princeton
2 cups sugar 3/4 cup vegetable oil 3/4 cup cocoa 4 eggs 2 tsp. vanilla 2 1/3 cups all-purpose flour 2 tsp. baking powder 1/2 tsp. salt Powdered sugar In a large mixing bowl, stir together the sugar & oil; blend in cocoa. Beat in eggs and vanilla. In a separate bowl, stir together flour, baking powder and salt; add to cocoa mixture blending well. Cover and refrigerate for at least 6 hours or overnight. Heat oven to 350 degrees. Using a cookie scoop, drop dough into powdered sugar and roll to cover. Place 2 inches apart on a greased cookie sheet. Bake 10 to 12 minutes or until almost no indentation remains when touched. Remove cookie sheet to wire rack. Let cookies cool for about 5 minutes then place cookies onto wire rack. Store covered. Cookies freeze well. Tip: keep dough cold for easier handling
November 2015
Mother’s Raisin Pie
Maralu Pollock, Princeton
2 cups raisins 2 cups water Reserve 1/2 cup water to mix with cornstarch 1 cup sugar 1 T. viniger 2 T. butter 1/4 tsp. cinnamon 1/8 tsp. salt 2 T. cornstarch mixed with the 1/2 cup water. Cook all except cornstarch until raisins are tender. Add cornstarch mixed with the 1/2 cup water cook until thickened. Cool a little and pour into unbaked pie crust. Put top pie dough on pie. Bake 350˚ 55 min. to 60 min.
Creeping Crust Cobbler Mary Weber, Francisco
1/2 cup butter 1 cup flour 1 cup sugar 1 tsp. baking powder 1/2 cup milk 2 cups fresh fruit or canned fruit, drained 1 cup or less sugar Melt butter in 9x13 baking dish. Mix flour, sugar, baking powder. Add milk and mix. Spoon over melted butter. Heat fresh or canned fruit with sugar adjusting less sugar if fruit is canned. Pour over dough. Do not stir. Bake in a 350˚ oven about 30 min. until crust is golden brown. Crust will rise to the top. Serve warm or cold.
Oreo Pumpkin Spice Cookie Dessert Mary Weber, Francisco
1 (10.7 oz.) pkg. pumpkin spice cream Oreo cookies 1 (3.4 oz.) box pumpkin spice instant Jell-O® pudding 1 cup milk 1 (8 oz.) tub Cool Whip Mix pudding and milk for 2 min. Refrigerate. Crush cookies in a food processor. Place cookie crumbs reserving 1/4 cup in the bottom of an 8 inch square dish. Fold Cool Whip into the pudding. Place pudding mixture on top of crumbs. Sprinkle reserved crumbs on top. Cover with plastic wrap and refrigerate for at least 2 hours.
Pumpkin Pie Cake
Mary Weber, Francisco
1 box yellow cake mix 1 stick butter or margarine, melted 1 cup chopped pecans (optional) 1 can pumpkin pie mix Mix together cake mix, butter, and chopped pecans. Pat 2/3 of mixture in bottom of 9x13 inch pan. Pour pumpkin pie mixture over crust. Sprinkle remaining 1/3 crust mixture on top. Bake at 350˚ for 40 min.
See You Next Year!
More pictures from the contest at Princeton IGA
November 2015
Mt. Carmel Register & Princeton Daily Clarion
Page 15
Fruit Baskets That Are Sure To Delight! C
hoose from a variety of readymade fruit baskets overflowing with fresh, handpicked fruit, or let our produce experts custom design a basket to fit your needs!
RR#3 Broadway & 5th Ave. Princeton, IN 47670 812-386-7764
1325 West 9th Street Mt. Carmel, IL 62863 618-262-5193
Visit us on the web! www.MyIGA.com Page 16
Mt. Carmel Register & Princeton Daily Clarion
November 2015