Illinois'
FINEST COOKING

t. Malachy's Parish of Geneseo, submits its cookbook, which was created to provide funds for updates on the church. The cookbook is spiral bound, hard-backed and has 187 pages of the members' favorite recipes. To order, contact Betty Palaski, 103 Sherwood Drive, Geneseo, IL 61254, or call her at (309) 944-2912. The cookbook sells fpr $15 including shipping and handling.

St Malachy's Parish, Geneseo

Angel Biscuits 5C. all-purpose flour 1 tsp. salt 3 tsp. baking soda 2 tsp. baking powder 2 C. buttermilk

Nancy Munson Fiers 1/2 C. warm water 1 pkg. dry yeast 3/4 C. cooking oil 1 tsp. sugar

Sift together dry ingredients. Dissolve yeast in warm water. Add oil and buttermilk. Mix well and knead several times, adding flour when needed as dough will be sticky. Roll out and make into biscuits. (You do not have to let them rise first.) Place on greased cookie sheet. Bake at 400° until nicely browned.

Christmas Cranberry Muffins Muffins: 1 1/2 T. butter 1/4 C. water 1/4 C. evaporated milk 1 C. flour

Mary Hughes   1/2 C. sugar 1 T. baking soda 1/2 tsp. salt 1 C. whole raw cranberries

Cream together butter and sugar, then add water, evaporated milk, flour, baking soda and salt. Stir in raw cranberries. Bake in greased or paper-lined muffin tin at 350° for 25 minutes.

Hot butter sauce: 1/4 lb. butter 1 C. sugar

1/2 C. evaporated milk 1 tsp. vanilla

Cook butter, sugar, milk and vanilla over low heat until smooth. Top each muffin with sauce before serving.

Eggnog Chiffon Pie 2 env. unflavored gelatin 1/4 C. sugar 4 C. bottled eggnog 1 C. heavy cream, whipped

"Muff" LoGiudice 1/4 tsp. nutmeg (opt.) 4 tsp. rum or rum flavoring (opt.) 1 (10-inch) baked pie shell

Combine gelatin and sugar in top of double boiler. Stir in 1 cup cold eggnog. Place over boiling water and stir until sugar and gelatin are dissolved thoroughly. Remove from heat. Add remaining eggnog. If additional flavor is desired, add nutmeg and rum flavoring. Chill until slightly thicker than the consistency of unbeaten egg whites. Whip gelatin mixture until light and fluffy. Fold in whipped cream. Turn into pie shell. Chill until firm. Garnish with additional whipped cream, shaved chocolate and a red cherry in the middle.

Microwave Fudge 1 lb. box powered sugar 1/2 C. cocoa 1/4 C. milk

Mary Wassell 1 stick margarine, softened 1 tsp. vanilla 1 C. nuts

Place powered sugar, cocoa, milk and margarine in a bowl. Microwave 2 minutes on high. Add 1 teaspoon vanilla and 1 cup nuts stir well. Pour into buttered dish or foil dinner plate and place it refrigerator until cool.

Peanut Brittle 2 C. sugar 1/2 C. water 1 tsp. salt

Lynne Sebastian 2/3 C. white corn syrup 1 lb. raw peanuts 1 tsp. baking soda

Boil water, syrup and sugar until it spins a fine thread (about 12 minutes). Add raw peanuts. Cook until mixture turns golden brown (about 10 minutes); stir often. Turn offbeat. Mix salt and baking soda in a cup, making sure there are no lumps. Add to hot mixture and stir thoroughly until mixed well and foamy. Pour into buttered jellyroll sheet. Break into pieces when cool.

English Toffee 1 C. sugar 2 sticks oleo 3 T. water

Marcella Harris 1 tsp. vanilla 1 Ig. (1.55-oz.) Hershey's bar

Cook sugar, oleo and water until light tan, stirring constantly. When tan, add vanilla and pour onto a buttered cookie sheet. Break Hershey's bar on top. As the bar melts, spread evenly over toffee with back of spoon. Cool and break up.

Turtles 2 pkgs. pecan halves 1 pkg. Kraft caramels 1 T. milk

Phyllis Farber 6 squares almond bark 1 (12-oz.) pkg. chocolate chips 2 buttered cookie sheets

Place pecans in groups of two on cookie sheet. Melt caramels and milk together for approximately 20 minutes in microwave. Stir until smooth. Spoon over pecans. Melt almond bark and chocolate chips. Spoon over pecan-caramel mounds. Refrigerate until firm

22 ILLINOIS COUNTRY LIVING  DECEMBER 2000

he Trinity Lutheran Church of Carthage, submits it 1998 cookbook filled with 135 pages of fabulous recipes, plus a glossary of home remedies in the back. The cookbook is spiral bound and soft-backed and sells for $8 including shipping and handling. To order, contact Traci Johnson, 2755 E County Rd. 1800, Carthage, IL 62321, or call her at (217) 654-2202.

Trinity Lutheran Church of Carthage

Puppy Chow 1 stick margarine 1 C. peanut butter 1 C. chocolate chips

Kyle Kirby 1 (12 oz.) box Crispix cereal 2 1/2 C. powdered sugar

Melt margarine. Add peanut butter and chocolate chips (15 to 30 seconds). Stir until smooth. Pour over cereal to coat. Put mixture and powdered sugar in a grocery bag; shake until sugar is gone.

Pecan Pie	Greg Wetterich
1 C. sugar 1 C. dark corn syrup 4 eggs 1/2 tsp. salt	1 T. flour 3 T. butter, melted 2 tsp. vanilla 1 C. pecans, chopped 1 pie crust, unbaked

Beat eggs; add sugar, corn syrup, flour, salt, melted butter and nuts. Pour into unbaked pie crust and bake for 10 minutes at 400°, then for 30 minutes at 350°.

All-American Apple Pie 1/4 C. packed light, brown sugar 1/4 C. granulated sugar 1 T. all-purpose flour 1 tsp. grated lemon peel 1/4 tsp. ground cinnamon 1/4 tsp. ground nutmeg

Brittany Ufkes 6 med. baking apples, peeled, cored and thinly sliced (about 2 lbs.) 1 C. dark raisins 1 unbaked, ready-made 9-inch pie crust

Preheat oven to 425°. Spray a 9-inch deep-dish pie plate with vegetable cooking spray. In a large bowl, combine brown sugar, granulated sugar, flour, lemon peel, cinnamon and nutmeg. Mix well. Add apples to sugar mixture; stir until coated. Stir in raisins. Spoon into prepared plate. Place pie crust on top of filling. Trim edges, pressing against edge of pan. Cut steam vents in pie crust. To glaze, lightly brush pie crust with beaten egg and sprinkle with sugar. Bake until pie crust is golden brown, about 35 to 40 minutes. Place on wire rack and cool for 30 minutes. Serve warm.

Bread Pudding 4 eggs 2 C. milk 1/3 C. sugar 1/2 tsp. ground cinnamon

Sally Swank 1/2 tsp. vanilla 1/4 tsp. salt 5 slices dried bread, cubed Caramel topping for ice cream

Beat together eggs, milk, sugar, cinnamon, vanilla and salt. Set aside. Drizzle some caramel topping over bread. (You may add more caramel to the egg mixture). Pour egg mixture over bread. Bake at 325° for 40 to 45 minutes or until a knife inserted in the center comes out clean. After baking, drizzle caramel topping to make a glaze.

No Bake Cookies 2 C. sugar 3 T. cocoa 1 stick margarine 1/2 C. milk

Dustin Ellefrtz 3 C. oats 1 tsp. vanilla 1/2 C. peanut butter

Mix sugar, cocoa and margarine and place over heat. After margarine melts, let boil 1 to 2 minutes. Remove from heat and add remaining ingredients, stirring quickly. Drop by spoonfuls onto waxed paper.

Angel Crisp Cookies	Wilma Fecht
1/2 C. sugar 1/2 C. brown sugar 1 C. shortening 1 egg 1 tsp. vanilla	2 C. sifted flour 1/2 tsp. salt 1 tsp. baking soda 1 tsp. cream of tartar

Cream sugars, shortening, egg and vanilla. Add sifted dry ingredients. Form into balls the size of walnuts. Dip top half in water, then in sugar. Place on un-greased baking sheet. Press down in center with finger. Bake at 425° for 8-10 minutes.

Drop Sugar Cookies	Lena Seaver
2/3 C. shortening 3/4 C. sugar 1/2 tsp. grated orange peel 1/2 tsp. vanilla 1 egg	4 tsp. milk 1 1/2 C. sifted flour 1 1/2 tsp. baking powder 1/4 tsp. salt

Cream first 4 ingredients. Add egg, beat until light and fluffy. Stir in milk. Sift together dry ingredients. Blend in creamed mixture. Drop spoonfuls onto cookie sheet; top with colored sugar. Bake at 375° for 10 to 12 minutes.

DECEMBER 2000  ILLINOIS COUNTRY LIVING  23