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Illinois'
Cranberry Christmas Punch Brenda Korb
1 (3-oz.) pkg. cherry-flavored gelatin
Dissolve cherry-flavored gelatin in boiling water. Stir in the lemonade or pineapple-orange concentrate. Add the cold water and cranberry juice cocktail. Place 2 trays of ice cubes, or a molded ice ring in a large punch bowl. Pour punch over ice. Slowly pour in chilled ginger ale. Fruit flavored sherbet may be added if desired. Makes about 25 servings. After the Holiday Casserole Tazewell County Home Extension
3-4 C. cooked leftover vegetables
Place ingredients alternately in a greased baking pan; cover. Freeze for a future meal. When ready to use, remove from freezer 2 hours before your meal. Heat at 350 for an hour. Place cover on baking pan for the last 30 minutes of baking time. Chocolate Angel Food Cake Vera Bonk
1-1/4 C. egg whites
Beat egg whites until foamy. Add salt and cream of tartar and beat to soft glossy peaks. Gradually add 3/4 C. sugar. Add vanilla. Fold in flour sifted with 1/2 C. sugar and cocoa. Bake in a 10-inch ungreased angel food pan for 1 hour at 350°. Peanut Butter Fudge Margie Anderson Parish
3 C. granulated or brown sugar
Combine sugar, syrup, milk and butter in a saucepan. Boil to soft ball stage on candy thermometer. Add remaining ingredients and beat until creamy. Transfer to a buttered platter and cut into squares. Best Ever Sugar Cookies Bemadene Orton
1 C. butter or oleo
Mix all ingredients together and roll into pieces as big as a hickory nut. Place on a greased cookie sheet. Press down on each cookie with a buttered, flat-bottomed glass that has been dipped in sugar. Bake at 350° for about 10 minutes. Walnut Pie Maria Hallmark
1/2 C. brown sugar
Mix brown sugar and flour in a saucepan. Add corn syrup, oleo and salt. Warm over low heat until all is melted. Beat eggs with vanilla. Stir in sugar mixture. Turn into the pie shell. Sprinkle with walnuts. Bake on the lower rack of oven at 375° for 40 to 45 minutes. Candied Pecans Julie Nelson
2-1/2 C. pecan halves
Toast nuts in a shallow pan at 375° for 10 minutes. Stir twice. Butter sides of a saucepan. Cook sugar, cinnamon and water to soft ball stage on a candy thermometer. Remove from heat. Add vanilla and nuts. Stir gently until mixture is thick and creamy and nuts are well coated. Using 2 forks, separate at once on waxed paper. Peanut Brittle Susan Frank
1 C. raw peanuts
Stir together all ingredients except butter and vanilla in a 1-1/2-quart casserole dish. Cook on high in microwave for 4 minutes. Stir; cook on high for 4 more minutes. Add butter and vanilla. Cook 2 minutes more on high. Peanuts will be lightly browned and syrup very hot. Be careful not to touch. Add baking soda and stir until light and foamy. Pour on a greased cookie sheet. Stretch with forks as thin as possible. When cool, break into pieces. Makes about 1 lb. 22 ILLINOIS COUNTRY LIVING • DECEMBER 2001
Christmas Ring Coffee Cake Ruth Montelius
1 pkg. dry yeast
Crumble yeast into a bowl; add sugar, salt and scalded milk (cooled to lukewarm). Sift flour once before measuring. Add half of the flour and beat well. Add shortening and mix remaining flour. Let rise to double in bulk. Punch down; cover tightly and place in the refrigerator if not using immediately. Divide dough in half. Roll or pat out into a rectangular shape and spread with butter or margarine, then sprinkle with granulated sugar and a little brown sugar and cinnamon. Roll up like a jelly roll. Form into a ring and place on a cookie sheet. Now cut 1-inch apart about halfway through the ring. Lay the cut edge over so it forms a scalloped edge. Let rise until about double in bulk. Bake 20 to 25 minutes in a 350° oven until nicely browned. For a holiday touch, mix up a little powdered sugar icing for a glaze. Add a few pecans or almonds to icing and spread on rings while hot. Place candied cherries equal distance apart on top offing, then cut 3 strips of green gumdrops for leaves around cherries. Make a red ribbon bow and place where the ring was joined together. Amy's Cranberry Salad Ruth Holmes Monahan
1 (3-oz) pkg. raspberry Jell-0
Dissolve Jell-0 in boiling water. Add ice cubes and let set slightly. Add rest of ingredients and chill until firm. Sweet Potato Casserole Cynthia Williams Saxsma
4-5 med. sweet potatoes
Topping:
Cook, drain and mash potatoes. Add margarine, eggs, vanilla, sugar and milk. Put in a 9x13-inch glass dish. Bake at 400° for 20 minutes. Topping: Mix brown sugar, pecans, melted butter and corn flake crumbs. Put on top of potatoes. Bake another 20 minutes at 400° Broccoli Casserole Donna Williams Kretzer
3 (10-oz.) pkgs. frozen broccoli
Cook and drain broccoli. Melt 1/2 stick butter and cheese together. Mix with broccoli. Pour into a round casserole dish. Melt other 1/2 stick butter. Crush crackers; mix with butter. Place on top of broccoli. Bake at 350° for 20 to 30 minutes, or until light brown. Christmas Cherry Tarts Donnola (Harford) Scott
2/3 C. graham cracker crumbs
Preheat oven to 375°. Grease two 1-3/4-inch tartlet or small cupcake pans or line them with cupcake liners. Combine graham cracker crumbs with butter or margarine; press a rounded teaspoonful of crumb mixture into each cupcake pan. Beat cream cheese, vanilla, egg and sugar until will blended. Fill each cupcake pan. Bake 10 minutes. Chill thoroughly. When ready to serve, run a thin knife around each tart and lift out of pan. Top each with 1 cherry. Makes 24. To store: Refrigerate in an airtight covered container up to one week. To freeze, omit cherry; wrap well and freeze up to three months. To serve, thaw and top with cherry. O Be Joyful! Dessert Ruth Raudabaugh
1 sm. ctn. Cool Whip
Mix all ingredients together in a large bowl. Store in the refrigerator for several hours. (If you are in a hurry, place the bowl in the freezer to chill.) For and extra touch, top each serving with a dollop of Cool Whip and a cherry. Caramels Jo Somers
4 C. sugar
Mix sugar, white syrup and 2 C. cream together and cook to a soft ball stage on a candy thermometer. Add 2 more cups of cream and cook to a soft ball. Add 2 more cups of cream and cook to 238°, stirring often. Add vanilla and nuts, if desired. Pour into a well-buttered pan to cool. Cut and wrap in wax paper. Makes 5 lbs. You will need a large pan to make this. A 9x13-inch Pyrex pan works great. (Three cups of whipping cream diluted with whole milk works well to create a "thin cream.")
DECEMBER 2001 • ILLINOIS COUNTRY LIVING 23 |
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