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The Tazewell County Genealogical and Historical Society of Pekin

The Tazewell County Genealogical and Historical Society of Pekin submits their cookbook, Cooking up Memories. The book contains 368 pages of fabulous recipes, interesting history of Tazewell county and pictures.

To order, contact Ruth Rademacker at P.O. Box 312, Pekin, IL 61555 or call her at (309) 477-3044.

Cranberry Christmas Punch   Brenda Korb

1 (3-oz.) pkg. cherry-flavored gelatin
1 C. boiling water
1 (6-oz.) can frozen lemonade or pineapple-orange concentrate
3 C. cold water
1 (1-qt.) bottle cranberry juice cocktail, chilled
1 (1 pt. 12-oz.) bottle ginger ale, chilled

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
3-4 C. leftover bread stuffing Cranberry sauce or relish (opt.)
Turkey, sliced
2-3 C. leftover gravy

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
1/4 tsp. salt
1 T. cream of tartar
3/4 C. sugar, sifted
1 tsp. vanilla
5 T. cocoa
3/4 C. cake flour
1/2 C. sugar

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
1 T. white Karo syrup
1 C. milk
1 T. butter
Pinch of salt
1 tsp. vanilla
3 T. peanut butter

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
1 C. Wesson oil
1 C. sugar
1 C. powdered sugar
1 egg, beaten
4 C. flour
1 tsp. cream of tartar
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla

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
2 T. flour
1-1/2 C. light corn syrup
3 T. margarine or oleo
1/4 tsp. salt
3 eggs
1-1/2 tsp. vanilla
1 C. walnut pieces
1 (9-inch) unbaked pie shell

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
1 C. sugar
1/2 C. water
1 tsp. cinnamon
3/4 tsp. salt
1-1/2 tsp. vanilla

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
1 C. sugar
1/2 C. white corn syrup
1/8 tsp. salt
1 tsp. butter
1 tsp. vanilla
1 tsp. baking soda

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.



The First Presbyterian Church of Piper City

The First Presbyterian Church of Piper City submits their cookbook filled with 238 pages of delicious recipes and helpful hints. To order, contact Judy Onken at 1257 E. 2900 N Rd., Piper City, IL 60959, or call her at (81 5) 686-2440.

Christmas Ring Coffee Cake   Ruth Montelius

1 pkg. dry yeast
1/4 C. sugar
1 tsp. salt
1-1/2 T. melted shortening
3 to 3-1/2 C. flour
1 C. milk, scalded
1 egg, if desired
Brown sugar Cinnamon

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
1 C. boiling water
6 ice cubes
1 can whole berry cranberry sauce
1 sm. can pineapple chunks, drained
1/4 C. chopped nuts
2 oranges, diced (if oranges are too juicy, I'd omit)

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
6 T. margarine
2 eggs
1/2 tsp. vanilla
3/4 C. sugar
1 C. evaporated milk

1/2 C. coarsely-chopped pecans
1 C. crushed corn flakes
1/2 C. melted margarine
1/2 C. brown sugar

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
1 stick butter
1/2 lb. Velveeta cheese
33 Ritz crackers

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
2 T. butter or margarine, melted
1 (8-oz.) pkg. cream cheese, softened
1 tsp. vanilla extract
1 egg
1/3 C. sugar
24 cherries from can of cherry pie filling

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
1 can sweetened Eagle Brand condensed milk
2 cans Thank You cherry pie filling
1 (No. 2) can pineapple tidbits, drained
1 sm. can mandarin oranges, drained

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
3 C. white syrup
6 C. thin cream
1 tsp. vanilla (opt.)
1 tsp. nuts (opt.)

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.")


WANTED: A Few Good Recipes!

Calling all cooks! Illinois Country Living needs your help. Send us your favorite recipes and they could be used in the Illinois Country Living Cookbook - Coming soon to a kitchen near you! Send recipes to: Catrina McCulley Young, Illinois Country Living, P.O. Box 3787, Springfield, 1L 62708. Or e-mail them to Please make sure recipes are either typed or printed neatly. Please include your name and phone number in case we need to contact you.


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