Professional Documents
Culture Documents
2015 Making Spirits Bright
2015 Making Spirits Bright
Bright
2015
Holiday Cookbook
and Gift Guide
H U G H E S
F L O O R I N G
COMMERCIAL / RESIDENTIAL
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Seasons Greetings!
The holidays are upon us. The staff of Unified Newspaper Group hope that the pages
that follow will help create a happy season for you and yours. There are gift ideas,
shopping tips, events and sales. The pages are full of unique places for you to shop
this holiday season and beyond.
This is the 16th year of publishing a holiday cookbook. Recipes have been submitted
by the readers of our newspapers, the Oregon Observer, Stoughton Courier Hub and
Verona Press as well as the Great Dane Shopping News. There are terrific recipes for
your holiday meals, to give as gifts and to enjoy on a daily basis. Many thanks go to
those who submitted their favorites.
We offer a sincere thank you to the advertisers on these pages for their continued
support of this annual gift guide and cookbook.
May this be the most wonderful time of the year for you.
133 Enterprise Drive Verona, WI 53593 608-845-9559
125 N. Main Street Oregon, WI 53575 608-835-6677
135 W. Main Street Stoughton, WI 53589 608-873-6671
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Christmas
Another giver of gifts is part of many Christmas celebrations. St. Nicholas, a fourth century saint, is a beloved figure
across the globe who has a reputation for giving gifts in secret
and helping the needy. The figure of Santa Claus is based
on St. Nicholas, and the blending of the two has evolved as
history has mixed with folklore and personal traditions.
Nightly Specials
Mondays
Kids Eat FREE
(any denomination)
Monday-Friday
Happy Hour 3-6
Book your
Holiday Party
Private Dining
Available!
608-278-7800
608-241-1144
608-826-0555
www.benvenutos.com
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Foods
Beverages
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Servingware
Individuals who host several parties per year may appreciate some new pieces to add to their serving collections.
Look for items such as decorative bowls or ornate cake serving stands that hosts can be proud to display at future functions. A new cooler or engraved beverage tub is one idea for
party hosts who often host outdoor barbecues. Think about
hosts interests and the types of foods they typically serve,
and you likely can find a gift that will suit their needs.
Party favors
Party hosts are not the only ones to enjoy gifts when special events are held. Very often those who throw the parties
plan favors for the guests, and everyone gets to leave with
smiles on their faces and a memento to boot. Keep favors
simple so they do not add a lot of extra work to party planning. Candles, candy, cookies, or small trinkets that match
the theme of the party are relatively easy finds. Wrap favors
intricately and make them part of the party decorations.
Enhance the enjoyment factor of special occasions with
gifts for the party host and favors for the guests.
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Wisconsin Style!
Thoughtful gifts can make this first holiday season one of joy for new
children in the family.
183 E. Main St., Downtown Stoughton (608) 873-1777 Order online at cheesers.com
The benefits to
buying local this holiday season
Shopping local this holiday season can benefit your community in various ways.
Kwanzaa
Hanukkah
Hanukkah is an eight-day Jewish celebration that commemorates the rededication of the Temple in Jerusalem. The
word hanukkah actually means dedication in Hebrew.
In one of Judaisms most central texts, Judah Maccabee
and others witnessed a miracle at the temple after helping
drive the Syrians out of Jerusalem. Even though there was
only enough oil to keep a menorahs candles burning for
one day, the flames continued for eight nights.
Traditionally, gelt, or money, was given as a Hanukkah
gift. Many Hanukkah gift givers aim to give gifts that are
thoughtful and sweet. Money is not exchanged as much
today, with other gifts taking its place.
Happy Holidays
From Everyone at Culvers of Verona!
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Appetizers/Beverages
Russian Tea
5 Ingredient Guacamole
Laura Hardin
Mango Salsa
Lori Aebly
1 mango chopped
red onion
1 can crushed pineapple slightly drained
2 jalapenos chopped
Mix and serve with chips.
Braunschweiger Dip
Patti Schneider
Melissa Salis
3 avocados
2 tomatoes
2 cloves garlic
1 lime
Salt
Chop all ingredients. Mash everything together except the tomatoes.
When the dip is to the consistency of your liking (I personally like mine
chunky) fold in the tomatoes and enjoy with your favorite tortilla chips.
1 egg, beaten
1 cup milk
1 Tbsp. all-purpose flour
1 Tbsp. Worcestershire sauce
tsp. salt
tsp. black pepper, ground
3 tsp. all-purpose flour
32 oz. jar dill pickles sliced, drained
1 qt. oil for deep frying
In a small bowl, mix together the egg, milk, 1 Tbsp. flour and
Worcestershire sauce. In a separate bowl, stir together the remaining
flour, salt and pepper. Heat oil to 350 in a deep fryer or heavy deep
skillet. Dip pickle slices in the milk mixture, then into the flour mixture.
Repeat dipping. Place the pickles carefully into the hot oil. Avoid
overcrowding by frying in several batches. Fry until pickles float to the
surface and are golden brown. Remove with a slotted spoon and drain
on paper towels.
Breads/Breakfast
Beet Jelly
Date Pinwheels
Lori Aebly
Boil 3 cups yellow stewed tomatoes, add 3 cups sugar, (I use 2 cups).
Boil or cook for 20 minutes. Then add 1 small box of lemon Jello. Boil 1
minute, then add tsp. butter. Pour into jars. Seal. Slow to set up.
stick butter
2 cups frozen hash browns
8 - 12 oz. cooked crumbled sausage or bacon or diced ham
1 dozen eggs
1 cup milk
1 to 1 cups shredded cheese
Mary Kollath
Blueberry Puff
Michelle Aebly-Mahoney
Open House
15% OFF
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Cathy Skaife
Topping:
cup granulated sugar
cup packed brown sugar
1 tsp. cinnamon
Mix together butter, sugar, eggs, sour cream and vanilla; mix until well
blended. Add flour, baking powder and salt; mix until just combined.
Spread half of batter in the bottom of a greased 13 x 9 inch pan. Top
with blueberry fruit filling and then remaining batter. Combine topping
ingredients. Sprinkle over top of coffee cake. Bake for 50-60 minutes
at 350.
Sprinkle over the dough. Roll up, jelly-roll style, starting with long
side. Pinch seam to seal. Cut into 16 slices and place, cut side down, in
two greased 8 inch round baking pans. Cover and let rise until doubled,
about 50 minutes. Pour cup whipping cream over top, in each pan.
Bake at 350 for 25-30 minutes or until golden brown. Immediately
invert onto serving plates. Makes 1 dozen rolls. I usually double this
recipe.
Pumpkin Bread
Jane Clauer
We Have Something
For Everyone
this Christmas!
Sift dry ingredients together. Mix sugar, eggs, cooking oil, water and
pumpkin. Add to dry ingredients; mix well. Add nuts. Bake 1 hour at
350. Makes 2 large or 4 small loaves.
Cards Candy
Unique Gifts
Badger/Packer Items
Mix together:
1
3 cup melted butter
1 cup sugar
3 Tbsp. lemon juice
2 eggs
1 cups flour
1 tsp. baking powder and salt
cup milk
2 Tbsp. lemon zest
cup walnuts, chopped and, last of all, stir in carefully
1 cup blueberries
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Sues Hallmark
Bake in greased loaf pan at 350 for 60-70 minutes. Immediately spread
glaze over top, using 2 Tbsp. lemon juice, 1 Tbsp. melted butter and 1
cup powdered sugar.
3 cups flour
1 Tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 eggs
1 cup sugar
2 cups canned whole berry cranberry sauce
cup milk
cup coarsely chopped nuts, pecans
cup canola oil
Cheese Muffins
Laura Hardin
Stir in:
cup shredded sharp cheddar cheese and about to 1 cup additional
flour.
Turn onto floured surface. Knead until smooth, about 4 minutes. Cover
and let rise for 10 minutes. Divide into 13 pieces. Shape into balls. Place
in greased round baking pan. Cover and let rise in a warm place until
doubled, about 30 minutes.
Bake at 375 for 11-14 minutes. Can mix glaze of 4 Tbsp. butter,
melted, 2 tsp. honey and 18 tsp. garlic salt, if desired. Cool and eat!
Banana Bread
Laura Hardin
cup butter
1 cup sugar
2 eggs
1 cup mashed ripe bananas
1 tsp. lemon juice
2 cups sifted all purpose flour
1 tsp. baking powder
tsp. baking soda
tsp. salt
cup sour cream or Greek yogurt
cup chopped walnuts
Cream together butter and sugar. Add eggs, one at a time, beating
well after each addition. Combine bananas and lemon juice; add to
sugar mixture. Beat well. Sift together dry ingredients; add to creamed
mixture alternately with sour cream or yogurt. Fold in nuts. Pour in 2
9 x 5 x 3 inch loaf pans. Bake at 375 for 35-45 minutes.
Zucchini Bread
Cyndy Woods
Norwegian Waffles
Barbara Finke
2 eggs
1 cups flour
1 tsp. baking powder
1 tsp. baking soda
tsp. ground cardamom
2 cups buttermilk
2 Tbsp. melted butter
Laura Hardin
3 eggs
1 cup canola or coconut oil
2 cup sugar
2 cup grated zucchini
2 tsp. vanilla
3 cup sifted all purpose flour
1 tsp. baking soda
1 tsp. salt
tsp. baking powder
1 tsp. ground cinnamon
cup chopped nuts
Beat eggs; stir in oil, sugar, zucchini and vanilla. Sift together flour,
baking soda, baking powder, salt and cinnamon. Stir into egg mixture.
Fold in nuts. Pour into 2 greased 8 x 4 x 2 inch loaf pans. Bake
at 325 for 1 hour and 15 minutes or until toothpick inserted comes out
clean. Makes 2 loaves.
6 lg. eggs
2 cups milk
cup chives
6 oz. cheddar cheese
1 Tbsp. Dijon mustard
Salt and pepper
1 lg. loaf of French bread, cut into slices
Greased 9 x 13 baking dish. Beat eggs, milk, mustard, chives and
salt and pepper. Mix well. Slice bread and lay in pan, over lapping
slices. Pour of egg mixture on top, sprinkle with cheese. Pour rest of
mixture on top and press down to absorb. Cover and let sit overnight in
refrigerator. Bake at 350 for 1 hour or until done. Let sit covered for
15 minutes and serve.
Beat eggs and sugar until light and fluffy. Mix all dry ingredients. Add
sugar mixture alternating with buttermilk. Add melted butter. Mix well.
Pour onto hot griddle. Yields 8-10 waffles.
Salads/Soups/Sides
Potato Soup
Laura Hardin
2 Tbsp. butter
3 Tbsp. flour
1 cup milk
2 cup chicken or vegetable stock
2 medium potatoes
tsp. celery salt
tsp. thyme
tsp. black pepper
1 bay leaf
Tbsp. parsley
tsp. Worcestershire sauce
Grated cheese (for topping)
Peel, cube and cook potatoes until tender. Melt butter in heavy saucepan
over low heat; add flour, stirring constantly. Gradually add milk and
stock. Add seasonings. Cook over medium heat, stirring until thickened
and bubbly. Stir in cooked potatoes and simmer 10 minutes longer to
let flavors emerge. Serve individual bowls with grated cheese on top.
Chili
Pat Kranz
Mix together
7 cups unpeeled thinly sliced cucumbers
1 cup sliced onions
1 cup sliced green peppers (optional)
1 Tbsp. salt
Cover and set aside.
In a sauce pan, put:
1 cup white vinegar
2 cups sugar
1 tsp. celery seed
1 tsp. mustard seed
Bring to a boil, then remove from heat and let cool for 1 hour. Pour over
cucumber mix, stir well and store in refrigerator. This keeps for up to 2
months. A great salad to have on hand or use in sandwiches.
Steam green beans. Saut cashews in butter until golden brown. Stir in
honey; heat through. Pour over beans and toss to coat in a serving bowl.
Baked Cabbage
Lori Aebly
Heat a large Dutch oven over medium heat. Add 2 Tbsp. olive oil; swirl to coat.
Add:
2 cups thin sliced leek, white and green parts only (about 2 leeks)
1 cup thinly sliced carrots
2 large garlic cloves, minced
Cook for 5 minutes. DO NOT BROWN!
Add:
2 Tbsp. tomato paste
8 cups unsalted chicken stock
1 - 14.5 oz. can unsalted diced tomatoes, undrained
Stir constantly. Add stock and tomatoes; bring to a boil. Reduce heat to
low and simmer 15 minutes.
Place 1 can cannellini beans in a small bowl; mash with a fork. Add
mashed beans, remaining cannellini beans.
Cook on medium heat for 10 minuets. Stir in 5 oz. kale, stemmed and
chopped. Cook 2 minutes.
Place 2 cups soup in each of 8 bowls or freeze at this point. Top each
bowl with 1 tsp. pesto and 1 Tbsp. parmesan cheese.
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Also
2 cups yellow squash
2 cups chopped zucchini
1 cup red bell pepper, chopped
1 cup green beans, cut into 1 inch pieces
tsp. kosher salt
tsp. black pepper
Creamy Grapes
Escalloped Corn
Sandy Jerrett
Lucy McKee
3 eggs beaten
3 Tbsp. sugar
3 Tbsp. flour
1
3 cup milk
1 Tbsp. melted butter
1 tsp. salt
tsp. pepper
tsp. nutmeg
Mix above together. Add 2 cans cream-style corn (can use 1 can cream
style and 1 can whole kernel). Pour into a 2 quart casserole dish. Bake
for 1 hour at 350.
Lucy McKee
Lucy McKee
Slice 1 pound Brussels sprouts into halves. Toss with 3 Tbsp. olive oil,
salt and pepper. Spread on a rimmed baking sheet. Bake at 400 for
35-40 minutes until tender and brown.
Zucchini Patties
Lucy McKee
Wash cabbage head and shred coarsely. Melt butter in large shallow
skillet. Add cabbage (which still has some water on it from washing).
Add the remaining ingredients. Cover tightly and cook over medium
heat for 10-12 minutes, until tender and crisp. Stir occasionally. Yield
4 servings. This is a cooked cabbage that will not smell up the house.
Indulgent.
Hand-crafted.
Place your
holiday order now!
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Affordable.
Extravagant.
Laura Hardin
2 large chicken breasts, boned, skinned and cut into 1 inch cubes
1 15 oz. can of artichoke hearts, drained and quartered
cup chicken broth or stock
cup white wine
8-10 mushrooms, sliced
Juice of lemon
tsp. celery salt
tsp. lemon pepper
Flour
Butter
Olive oil
Salt to taste
Dredge chicken in flour; shake off excess. Heat olive oil in medium
skillet; add chicken and saut until golden brown. Transfer to heated
platter. Add tablespoon of butter to pan; when melted, add mushrooms
and saut for 1-2 minutes. Stir in artichokes, broth, wine, lemon juice,
lemon pepper and celery salt; let cook until sauce is reduced slightly,
stirring occasionally. Return chicken to skillet and warm thoroughly.
Serve immediately. Serves 4.
Broccoli Salad
Ellie Tone
1 Tbsp. butter
1 med. chopped onion
1 tsp. coriander
3 apples (peeled, cored and chopped)
1 lb. butternut squash (cubed)
1 Tbsp. thyme
4 cups vegetable broth
1 tsp. sugar
Dash of lemon
Saut onions in butter. Add coriander, cook 1 minute. Add apples,
squash, sugar and thyme. Pour in broth and cook until veggies are
tender. Puree in blender and add lemon.
cup water
cup carrots (shredded)
cup onions
2 cans potato soup (undiluted)
2 cups milk
1-2 cups cauliflower, cooked
1 cup cheddar cheese
cup mozzarella cheese
Salt and pepper
In a saucepan, heat first 4 ingredients until carrots are cooked. Stir in
soup, cauliflower and cheese. Heat through. Add cheese last!
1 9 x 9 pan cornbread
5 buns or homemade biscuits
1 can chicken broth
1 can cream of chicken soup, undiluted
1
3 cup rice
3 eggs
1 tsp. poultry seasoning
1 cup celery, chopped
1 cup onion, chopped
Milk
Salt and pepper, to taste
For cornbread: cornmeal mix, 2 eggs, buttermilk
To make cornbread, use cornmeal mix (do not add sugar) but use 2
eggs rather than 1 and buttermilk rather than whole or 2% milk. Bake
as directed.
Cook rice. Toast buns or biscuits. Crumble cornbread, buns or biscuits.
Add cooked rice, chicken broth and cream of chicken soup. Add
seasonings, celery, onion and eggs. Mix well. Add milk or turkey/
chicken broth to reach desired consistency. For moist dressing, mixture
should look like lumpy cornbread batter. Bake in greased 9 x 13 pan at
400 for 40 minutes.
Bacon-Cheeseburger Chowder
Cyndy Woods
Jaanets A
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ntiquess
608/238-3300
Shop: Mon.-Sat. 11-7 ACGA
Midvale & University, Madison
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Main Dishes
Doris Broccoli & Cheese Casserole
Mary Lou Kollath
Stir together:
1 can mushroom soup
cup milk
2 tsp. yellow mustard
1 bag (16 oz.) frozen broccoli florets, thawed
1 cup shredded cheddar cheese
Pour all into 1 quart casserole. Mix 13 cup dry bread crumbs with 2
tsp. melted butter. Sprinkle over broccoli mixture. Bake at 350 for 30
minutes or until hot.
Add 2 cups cooked white rice to the broccoli mixture and serve.
In a large skillet, cook 8 bacon strips, diced, until crisp. Remove the
bacon, then brown 3 pounds beef stew meat, cut into 1 inch cubes, in
the bacon grease in the same skillet. Refrigerate the bacon until serving.
In a 5 quart slow cooker, combine:
6 medium carrots, cut into 1 inch pieces
6 medium tomatoes, peeled and cut into wedges
4 medium potatoes, peeled and cubed
2 medium green peppers, chopped (optional)
2 tsp. dried thyme
2 garlic cloves, minced. Top with the beef stew meat. Pour 2 cans
(14 each) beef broth over top.
Cover and cook on low for 8 hrs.
Stir in:
6 cups chopped cabbage
tsp. pepper
Cover and cook on high until cabbage is tender, about 30 minutes.
Sprinkle each service with reserved bacon pieces.
Cranberry Chicken
Ellis Tone
1 lb.chicken, cut up
1 can whole cranberry sauce
2 cups French dressing
1 pkg. dry onion soup mix
Put chicken pieces in a lightly sprayed or greased baking pan. Mix other
ingredients and pour over chicken. Bake at 350 for approximately 1
hour or until chicken is done.
2 eggs
1 cup evaporated milk
1 cup plain yogurt
3 oz. pkg. crumbled feta cheese
2 cup shredded Swiss cheese
cup fresh parsley, chopped
1 tsp. dried basil
1 tsp. dried oregano
4 cloves garlic, minced
8 oz. pkg. angel hair pasta, cooked
16 oz. jar chunky salsa
1 lb. medium shrimp, peeled, deveined, cleaned and divided
8 oz. pkg. shredded mozzarella cheese
In a medium bowl, combine first 9 ingredients; set aside, Spread half
the pasta in a greased 13 x 9 baking pan. Cover with salsa; add half the
shrimp. Spread remaining pasta over shrimp; top with egg mixture. Add
remaining shrimp and top with mozzarella cheese. Bake at 350 for 30
minutes. Remove from oven and let stand 5 minutes before serving.
Cyndy Woods
Cyndy Woods
Cheesehead Sliders
Sandy Jerrett
1 lb. hamburger
cup beer
cup soft bread crumbs in a can
2 cloves garlic
tsp. salt
1
8 tsp. pepper
Mix together and cook to desired degree of doneness.
8 slider buns or small dinner rolls, split
Cheese of your choice
Put burgers on half bun; add cheese and any other toppings you prefer.
Gadgets Galore
Cookware
Spices
Gourmet Foods
Bakeware
Pepper Mills
Repurposed Furniture
Candles
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Jewelry
Wine
Gifts
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Melissa Salis
Polish Casserole
Darlene Palzkill
Mary Miller
Meat Loaf
Mary Miller
Melissa Salis
Meatballs:
2 Tbsp. butter
1 large yellow or white onion, peeled, grated (use the large holes of a
box cheese grater)
2
3 cup milk
4-5 slices of bread, crusts removed, bread cut into pieces
2 eggs
1 pound ground pork
1 lbs. ground beef
2 tsp. kosher salt
1 tsp. freshly ground nutmeg
1 tsp. ground cardamom
2 tsp. black pepper
Sauce:
6 Tbsp. butter
1
3 cup flour
1 quart beef stock
to cup sour cream
Salt
2 to 4 Tbsp. Lingonberry, red currant, raspberry or cranberry jelly, less
or more to taste (optional)
Melt the butter in a saut pan on medium-high heat. Stir in the
grated onion and cook until translucent and softened, 3-4 minutes.
Set aside to cool. Place the pieces of bread in a large bowl and mix
with the milk. Let sit for 15-20 minutes for the bread to absorb all
of the milk. Once the bread has soaked up the milk, put the bread in
a food processor and pulse until it has been completely broken up.
Return the pulverized milk soaked bread to the bowl. Stir the cooled
onions into the milk bread mixture. Add the eggs, ground pork and
beef, salt, pepper, nutmeg and cardamom. Use your (clean) hands
to mix everything together until well combined. Use your hands to
form the meatballs about an inch-thick and place them on a plate or
sheet pan. This recipe should make between 40 and 50 meatballs.
Heat 6 Tbsp. of butter in a large saut pan on medium heat. When
the butter is melted and foamy, start adding some meatballs to the
pan. Working in batches as to not crowd the pan, slowly brown the
meatballs on all sides. Handle the meatballs gently so they do not
break apart as you turn them. Once the meatballs have browned
on all sides, remove them from the pan and set aside. You do not
need to cook the meatballs all the way through at this point, you
only need to brown them. Youll finish cooking the meatballs in
the sauce later. Once you have removed the meatballs from the pan,
keep the remaining butter in the pan. Youll use this butter to make
the sauce. If the butter in the pan has become burnt through the
browning of the meatballs, remove and discard it, and add 6 Tbsp.
of fresh butter to the pan. Otherwise use the existing pan butter, you
should have 6 Tbsp. total of butter in the pan. If not add more. To
make the sauce, first make the roux. Heat the butter in the pan on
medium heat. Slowly whisk in the flour. Stir until smooth. Continue
to stir, allowing the flour mixture to cook, several minutes, until the
roux is a shade of light brown. Slowly add the stock to the roux,
stirring as you add the stock. The stock will sputter at first and
the roux may seize up, but keep adding the stock slowly and keep
stirring. Eventually the sauce will loosen and become silky. Return
the meatballs to the pan with the sauce and lower the heat to low.
Cover the pot and cook on low heat for 10 minutes. You may need
to work in batches. Transfer the meatballs to a serving dish to serve.
Stir in the sour cream. Either stir the jelly into the sauce or serve it
on the side.
1 lb. hamburger
1 egg
cup chopped onions
cup crackers crumbs (saltine or Ritz)
1 can Hormel chili
1 bag tater tots
Shredded cheddar cheese
Mix hamburger, egg, onion and cracker crumbs. Pat into 8 x 11 inch
dish. Spread chili on top of meat mixture. Arrange tater tots on top of
chili. Bake at 350 for 1 hour. Last 10 minutes of baking add cheddar
cheese. Serve with sour cream and chopped onions.
Happy Holidays!
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Desserts
Jello Ice Cream Pie
Mary Kollath
Line a 9 x 13 pan with whole graham crackers. Set aside. Will have
about 8-9 left.
Combine:
2 cups soft butter
2 cups brown sugar
1 cup white sugar
2 eggs
cup water
2 tsp. vanilla
6 cups quick-cooking oatmeal
2 cups flour
2 tsp. salt
2 tsp. cinnamon
1 tsp. baking soda
Mix 2 minutes, then let stand for 2 minutes until set. Fold in:
Stir in:
2 cups raisins
2 cups chocolate chips
1 cups chopped walnuts
1 cup coconut
Crockpot Crack
Amie Edgington
Holiday Caramels
Lee Falligant
Barbara Finke
1 cup butter
2 cups brown sugar
Dash salt
1 cup light corn syrup
1 fifteen ounce can sweetened condensed milk
1 tsp. vanilla
Melt butter in heavy 3 quart saucepan. Add sugar and salt, stir
thoroughly. Stir in corn syrup, mix well. Gradually add milk, stirring
constantly. Cook and stir over medium heat 12-15 minutes to firm ball
stage (245). Remove from heat, stir in vanilla. Pour into buttered 9 x 9
pan. Cool thoroughly at room temperature and cut into squares.
Melt butter, set aside to cool. Beat eggs; add sugar, whipping cream
and butter. Mix well, add nutmeg and flour. Mix well. Cover and cool
in refrigerator. Drop tsp. onto hot iron (stryel iron) and bake 45-50
seconds. Take off and roll onto wooden cone. Keep in dry container.
Apple Crunch
Margaret Frickson
6 large apples
cup white sugar
tsp. cinnamon
Peel and slice apples into buttered 9 x 13 cake pan. Pour sugar and
cinnamon on top of apples.
Mix following, sprinkle on top of apples:
cup butter
1 cup flour
1 cup brown sugar
Bake at 325 for 30 minutes or until apples are soft.
Lemon Tarts
Sue Fitzgibbon
Puppy Chow
Barbara Finke
Krispy Cake
Barbara Finke
HAPPY HOLIDAYS
from
NORLAND
LEARNING CENTER
Experience The Norland Difference!
Come in for a free consultation and
learning assessment.
Our services include:
Homework assessment
Reading & math
assistance
Study skills
ACT/SAT prep
608-497-1299
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Monster Cookies
12 eggs
2 lb. brown sugar
4 cups white sugar
2 Tbsp. vanilla
8 tsp. baking soda
1 lb. Crisco
3 lb. chunky peanut butter
18 cups oatmeal
1 - 16 oz. pkg. chocolate chips
1 - 16 oz. pkg. M&Ms
1 box raisins (optional)
2 sticks of butter
1 cup sugar
tsp. vanilla
tsp. salt
2 eggs
2 cups flour
2 tsp. mint extract
Green & red food coloring
1 cup white chips
Green & red candies
Mix butter, sugar, vanilla, salt and eggs. Mix well. Add flour and mint
extract. Separate dough into 3 parts. Put a few drops of red food coloring
in one part and mix well; do the same with the green.
Take parts of each color and roll into sticks. Make any design desired.
Decorate with white chips and candies once baked and hot. Bake at 350
for 12-14 minutes, depending on size of cookies.
Mix all together and pour into a greased 9 x 13 pan. Bake at 350 for
about 45 minutes.
Frosting
cup butter
2 squares chocolate, melted
1 egg, beaten
113 cup powdered sugar
1 cup chopped walnuts
1 tsp. vanilla
tsp. salt
Place pretzels cookie sheet. Place unwrapped Kiss on top. Put down
parchment paper first for easy removal. Put in 200 oven until chocolate
is melted. Watch closely!
Remove from oven and put M&Ms on top. Press down a little so they
stick. May also use Rollos instead of kisses and add a pecan.
Mix all together and beat with mixer. Spread over brownies and cool.
Spritz Cookie
Barbara Finke
Cyndy Woods
1 cups butter
1 cup white sugar
1 egg
2 Tbsp. milk
1 tsp. vanilla
tsp. almond extract
3 cups flour
1 tsp. baking powder
Mix all together and mix well. Separate to put food coloring in each if
you wish to have different colors. Put in Spritz press and bake at 375
for 10-12 minutes.
Mix chocolate and condensed milk until well blended. Pour into crust;
sprinkle with peanuts.
Autumn Bars
Carol Hoeritz
Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk
2 min. or until well blended. Mixture will be thick. Spoon 1 cups of
the pudding over peanuts in crust. Add half of the whipped topping to
remaining pudding; stir with wire whisk until well blended, Spread over
pudding layer in crust; top with remaining whipped topping.
Refrigerate 3 hours. Store leftover pie in refrigerator. Makes 10 servings.
No Bake Bars
Barbara Finke
4 cups Cheerios
2 cups Rice Krispies
2 cups dry-roasted peanuts
2 cups M&Ms
1 cup light Karo syrup
1 cup sugar
1 cups peanut butter
1 tsp. vanilla
Place first 4 ingredients in a large bowl. In a saucepan, bring syrup and
sugar to a boil, remove from heat and add peanut butter and vanilla. Mix
well. Pour over cereal mixture and mix until all coated. Spread out to
cool on jelly roll pan.
Chocolate Lasagna
Darlene Palzkill
1 cup sugar
1
3 cup baking cocoa
cup all-purpose flour
Pinch salt
2 cups water
1 Tbsp. butter or margarine
1 tsp. vanilla extract
9 inch pastry shell, baked
Whipped cream
Chocolate sprinkles
In a large saucepan, combine the sugar, cocoa, flour and salt. Gradually
add water. Cook and stir over medium heat until mixture comes to
a boil. Cook and stir for 1 minute or until thickened. Remove from
heat. Stir in butter and vanilla. Pour into pastry shell. Refrigerate 2-3
hours. Garnish with whipped cream and chocolate sprinkles. Yields 6-8
servings.
Karen Loeffelholz
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