2013

Readers Recipe Box Holiday Edition

Supplement to The Delphos Herald November 2013

2 The Herald Holiday Recipe & Gift Guide

November 2013 1 cup instant chocolate 1/2 cup confectioners sugar 1/3 cup buttermilk blend powder 1/3 cup non-dairy creamer Combine all ingredients. It can be stored in a cool dry place for up to 6 months. To prepare: Dissolve 1/3 cup of mixture in boiling water. Serve! Wayne Ledyard Delphos Coconut Balls Coconut Balls are a classic holiday candy, beloved by all ages. These are so delicious, but very rich. I halved the recipe and still had more than enough. Enjoy! 14 ounces (440g) sweetened condensed milk 1 stick (1/2 cup)butter 14 ounces (440g) coconut 2 cups chopped nuts 2 lbs (1kg) powdered sugar Ghirardelli Chocolate Candy Making Block (or your choice) (I only melt half at a time) Mix all ingredinets except chocolate, chill and roll into balls. Let stand 1 hour in refrigerator - after rolling into balls. Dip each candy into melted chocolate. soons lemon juice. Chill 30 minutes or like an unbeaten egg. Fold 1 cups Red Delicious apples into gelatin and then spoon the mixture over cheese mixture. Cover. Serves 15. Lois Blankemeyer Delphos

Appetizers Beverages
Holiday Popcorn 14 cups popcorn (popped) 2 cups salted peanuts 2 cups crispy rice cereal 2 cups mini marshmallows 1 pound white candy coating: coarsely chopped 3 tablespoons creamy peanut butter Directions: 1. In a large bowl combine popcorn, peanuts, cereal and marshmallows. In a microwave, melt candy coating and peanut butter, stir until smooth. Pour over popcorn mix, toss to coat evenly. 2. Spread on waxed paper or lined baking sheet. Refrigerate for 15 minutes. Break into pieces. Store in a plastic bag or container. Dawn Ledyard Delphos Holiday Hot Drink Mix 2 1/2 cups nonfat dry milk powder 2 cups mini marshmallows

Salads

Spaghetti Salad Fruit Salad 1 lb. spaghetti (cooked) Cook until thick: 1 bottle Viva Italian Dressing 3 heaping tablespoons sugar 1 bottle McCormick salad seasoning 1 tablespoon flour Add any vegetable (tomatoes, mushJuice from can pineapple rooms, onions, sweet peppers, black olives). 1 egg Can also add ham and cheddar cheese. Cool. Mix and refrigerate over night. Add 1 can chunk pineapple, sliced baMillie Spitnale nana, miniature marshmallows and chopped nuts. Millies Marinated Carrot Salad 2 lbs. carrots, cooked and sliced Cranberry Salad 2 cups celery, diced Bring to boil: 2 1/2 cups sugar, 1 1/2 cups 1 cup mango, cut up water. 1 onion, minced Add 1 package cranberries. When cranHeat and pour over above: 1/2 cup oil, berries pop, add 1 large package cherry jello, 1/2 cup vinegar, 1/2 cup sugar, 1 can tomato stir until dissolved. soup. When cooled, add: 1 cup diced celery, 1 Let stand over night. Keeps well in re- cup grapes, 1 large can crushed pineapple frigerator for weeks. (undrained), and 1 cup chopped nuts. Millie Spitnale Chinese Slaw Frisee Salad with 1 can French-sliced green beans Brown-Sugar Bacon 1 can Chinese vegetables 1. Preheat oven to 425 degrees. Line a 1 can water chestnuts, sliced rimmed baking sheet with foil and place an 1 1/2 cups diced celery ovenproof wire rack on top. Place 4 slices 1 medium onion, sliced thin thick-cut bacon on rack, sprinkle with 1 1 cup sugar tablespoon dark-brown sugar and season 3/4 cup vinegar with ground pepper. Bake until bacon is Salt and pepper to taste crisp and glaze is bubbling, 10 to 15 minutes. Drain canned vegetables. Mix with reDrain bacon on paper towels, then roughly maining ingredients. Serve chilled. chop. Slaw will keep a week in refrigerator. 2. In a large bowl, whisk together 2 tablespoons red-wine vinegar, 2 tablespoons Delicious extra-virgin olive oil, and 1 teaspoon Dijon Cranberry Salad mustard; season with coarse salt and pepper. 1 package cranberries, ground Add bacon and 2 bunches (8 ounces total) 3/4 cup sugar frisee (lettuce), torn into bite-size pieces. 1 package marshmallows Toss well to coat. Serves 4. 1 can pineapple Per serving: 210 cal, 11.2 g fat (3 g. sat. 1 cup chopped pecans fat), 3.6 g. protein, 23.5 g carb, 2.2 g fiber. 1 cup purple grapes 1 package dream whip Apple Pretzel Salad Mix cranberries, sugar and marshmal2 cups chopped pretzels lows, let stand overnight. Whip dream whip 3/4 cup oleo or butter, softened and fold in with remaining ingredients. 3 tablespoons sugar Combine 3 ingredients: press mixture Thanksgiving Salad into 9x13 dish. Bake at 400 degrees for 10 1 package fresh cranberries minutes. Cool completely. 2 cups sugar Combine: 1 8-oz. soft cream cheese, 2 cups red grapes 1/2 cup sugar. Beat at medium speed until 1 cup cream, whipped smooth. Fold in 1 8-oz. Cool Whip. Fold in 1/2 cup chopped walnuts topping and spread over pretzel crust 1 hour. Grind cranberries. Add sugar. Refrigerate Dissolve 3 oz. lemon gelatin in 2 1/2 cups overnight. boiling water. Stir in 1/2 cup chopped dates. Drain juice off cranberries, add walnuts. Cool to room temperature. Seed and halve the grapes. Add to cranberry Slowly pour in 1 cup 7-Up and 2 table- mixture. Fold in whipped cream.

November 2013 The Herald Holiday Recipe & Gift Guide 3 Mexican Chowder Sweet Sue Chicken 2 cans canned chicken breast 2 cans chicken (28 oz.) 3 large onions slivered or chopped 1 can cream of mushroom soup 2 chicken bouillon cubes 2 cans cream of chicken soup 1 tsp. ground cumin 1 small can chicken broth 1 tsp. cilantro 1 chicken flavor Stove Top dressing 1 can green chilies mild or hot 1/2 package seasoning 1 can cream corn Mix all ingredients and bake at 350 de1 can whole kernel corn partially drained grees for 1 hour. 2 cups milk This is a delicious alternative to ham or 1 package shredded mexican cheese turkey for a nice holiday meal. Cayenne powder to taste. Saute onion in pot until slightly caramelized, then add milk and other ingredients. Then simmer until cheese melts. Add cayenne to taste to add a little heat.

Main Dishes
Best Ever Game Day Chili 1 Reynolds Slow Cooker Liner 1 pound lean ground beef 1 medium green bell pepper, chopped 1 small onion, chopped 2 cans (15 oz.) kidney beans, undrained 2 packages (1.25 oz.) chili seasoning mix 1 can (15 oz.) tomato sauce mix 1 can (10 oz.) diced tomatoes and green chilies Cheese and sour cream (optional) Place slow cooker liner snugly in slow cooker bowl and pull top of liner over rim of bowl. Brown ground beef, bell pepper and onion over medium-high heat in a skillet, drain well. Add beef mixture into slow cooker liner. Combine remaining ingredients in a large bowl, then add to beef, gently stir. Place lid on slow cooker, cooking n high for 3 to 3 1/2 hours until heated through. Serve directly from lined slow cooker. Makes 8 servings. Shirley Ladd Delphos Mans Meat Loaf 2-3 pounds ground beef 1 jar spaghetti sauce 2 eggs 3/4 cup sugar 1 tsp. garlic powder 1 tbsp. Italian herb blend seasoning Big bag carrots Potatoes Bread crumbs Mix meat, eggs, 3/4 cup spaghetti sauce, sugar, garlic and herbs in large bowl. Then add bread crumbs until loaf can be formed. Place loaf in large roasting pan and place carrots and potatoes around loaf. Pour remaining spaghetti sauce over loaf, cover and bake it at 350 degrees for 1 hour or until meat thermometer reads 160 to 170 degrees.

Honey Mustard Chicken 4 boneless, skinless chicken breast halves 1 cup dry bread crumbs 1 teaspoon plus 2 tablespoons Dijon musIf you really want to make it good use tard, divided 3 tablespoons honey half & half cream in place of milk. WOW!!! 2 tablespoons butter or margarine Brad Hohenbrink Delphos Flatten chicken to 1/4 inch thickness. In I like to omit the potatoes and make a big a shallow bowl, combine bread crumbs, and batch of scalloped potatoes instead! Yes... Spam Casserole 1 teaspoon of mustard. In another shallow you can use the boxed kind!!! Dont knock it til you try it!!! bowl, combine honey and remaining musBrad Hohenbrink Adapted from US Forest Service Camp tard. Dip chicken in honey-mustard mixture, Delphos Cookbook then coat with crumbs. In a nonstick skillet 1 15 oz. can over medium heat, cook chicken in butter potatoes drained on both sides until juices run clear, about 8 Moms Super and cubed minutes. Sausage Casserole!!! 1 or 2 large Yield: 4 servings. onions coarsely 2 pound bulk sausage chopped Easy Lasagna 2 big onions chopped 1 16 oz. bag Ever think of lasagna for 2 packages extra wide egg noodles frozen peas the holidays? 8 carrots chopped 1 12 oz. can Spam cubed This recipe is easy to make! 4 cans french cut green beans drained 1/4 cup margarine 2 cans cream of celery soup undiluted 1/4 cup flour 2 cans tomato soup undiluted 2 lb. hamburger 1/2 tsp. seasoned salt Wildmans or 1 16-oz. tub of sour cream 1 large jar Ragu sauce Lawrys 3 cup shredded mexican blend cheese 1 (16-oz.) sour cream 1/4 tsp. pepper Grated parmesan cheese 2 cup half & half cream 1 (8-oz.) cream cheese 3 cup Mexican blend shredded cheese 1/4 cup melted butter Fry sausage and onion. Dont drain. Mix 1 (16-oz.) package wide noodles. in sour cream, tomato soup and celery soup. In casserole pan place peas, onion, Spam, 1 (16-oz.) cottage cheese Add beans and set aside. Cook noodles and potatoes and 2 cups cheese. Mix well. In 3 onions, chopped when noodles are half done add carrots to small pot melt margarine and mix in flour, Brown hamburger and drain; add sauce to noodles and finish cooking. Drain noodles 1/2 + 1/2, salt, seasoned salt, pepper, cook this. Mix cheeses and sour cream. Brown the and carrots and pour into large roaster. Add till mix thickens, then pour over veggie/ meat mix and mexican cheese and mix well. Spam mix. Stir to mix in well. Cover and chopped onions and add to cheeses. Cook Sprinkle parmesan on top and bake at 350 bake at 350 degrees for 45 minutes. Remove noodles and drain. In large casserole, put 1/2 degrees 30 to 45 minutes till heated through cover and sprinkle with remaining cheese the noodles, 1/2 the butter, salt and pepper. Top with 1/2 cheeses, mixed with onions. and bubbly!!! and bake additional 5-7 minutes. Repeat. Cover and bake at 350 degrees for Brad Hohenbrink Brad Hohenbrink 1 hour. Delphos Delphos

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4 The Herald Holiday Recipe & Gift Guide

November 2013 in the bottom of a 6 quart casserole dish. Top with a few pineapple rings and 1/4 of the brown sugar. Repeat the layers, ending with pineapple rings on top, but dont sprinkle the last 1/4 of brown sugar. Pour any juice left in the pineapple can over ham. Then pour in enough of the ginger ale to fill the dish about half way. Sprinkle the remaining brown sugar over the top. Cover with aluminum foil and bake for 20 minutes in the preheated oven. Uncover and cook for an additional 20 minutes. Ham and Bean Soup 2 medium carrots, sliced 2 celery ribs, chopped 1/2 cup chopped onion 2 tablespoons butter 4 cans (15-1/2 ounces each) great northern beans, rinsed and drained 4 cups chicken broth 2 cups cubed fully cooked ham 1 teaspoon chili powder 1/2 teaspoon minced garlic 1/4 teaspoon pepper 1 bay leaf In a large saucepan, saute carrots, celery and onion in butter until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cook for 15 minutes or until heated through. Discard bay leaf. Yield: 7 servings. Ham Hocks and Beans 2 tablespoons vegetable oil 8 medium smoked ham hocks, about 4 ounces each 2 cups chopped onions 1 pound dried navy white beans Freshly ground black pepper 2 bay leaves 10 cups water Salt In a medium Dutch oven with a lid, over medium heat, add the oil. When oil is hot, sear ham hocks in batches, until brown, 4 to 6 minutes. Remove ham hock and set aside. Add onions. Season with pepper. Saute for 2 minutes. Stir in the beans and bay leaves. Season with pepper. Saute for 1 minute. Add the reserved ham hocks and water. Bring to a boil and reduce the heat to medium low and simmer for 2 hours, or until the meat falls of the bone and the beans are creamy. Remove the bay leaves and season with salt and pepper.

Chili Con Carne 4 lbs. ground beef 2 or 3 quart tomato cocktail or V-8 2 tablespoons sugar 3 tablespoons chili powder 1 tablespoon and 1 1/2 teaspoon salt Dash onion powder or onion salt 4 cans kidney beans. Brown ground beef, drain off the fat. Heat the remaining ingredients together and Sloppy Jo then add the hamburger. Heat to boiling and 3 tablespoons olive oil cook on medium heat, keeping it boiling 1 medium onion, peeled and chopped slowly, for 1 1/2 hours with no lid or cover. May have to add more water to keep from 1/2 green bell pepper, seeded and burning. chopped Makes 24 servings. Can be frozen and re3 cloves garlic, peeled and minced heated. 1 pound lean ground beef seasoned salt Johnnie Marzetti 3/4 cup ketchup 2/3 of 8 oz. package medium size noo3 tablespoons plus 1 teaspoon brown sugar dles 1 1/2 tea1 1/2 lb. lean beef spoons red 1 onion, chopped wine vinegar 1 can mushrooms 1 teaspoon 1 #2 1/2 can tomatoes yellow mustard 1/4 lb. Old English cheese 1 teaspoon 1 can tomato paste Worcestershire Salt and pepper to taste sauce Boil noodles in salted water, until not 3 tablequite tender. Brown meat and onion, cook spoons tomato slowly until done. Add mushrooms, tomapaste toes and tomato paste and heat thoroughly; 1/3 cup water, plus more as needed add half of cheese, stir until melted. Add freshly ground black pepper mixture to well-drained noodles. Put in bak4 to 6 high-quality sandwich or hamburger ing dish, top with remaining cheese. Bake at buns 300 degrees 30-45 minutes. 8 servings. Heat oil in a large saucepan over medium-high. Add onion, bell pepper, garlic and Tornado Soup ground beef. Cook, breaking up the meat Casserole with a spatula, until beef is browned and fully 1 lb. hamburger cooked, about 5 minutes. Season to taste with Onion seasoned salt. Add ketchup, brown sugar, vin1 can tomato soup egar, mustard and Worcestershire sauce and 8 oz. package noodles (cooked) stir. Add tomato paste and water, and stir to 1 can peas combine. Season with black pepper. Cover, Salt and pepper to taste reduce heat to low and simmer until thickBrown hamburger and onions, mix with ened, stirring occasionally and adding more water as needed, about 30 minutes. Serve on other ingredients. Bake at 375 degrees for 1/2 hour. buns.

Main Dishes

Beef Stew 3 carrots, sliced 3 potatoes, diced 2 lbs. beef in 1 1/2 inch cubes 2 cups beef broth 1 teaspoon worcestershire sauce 1 clove garlic 1 bay leaf Salt to taste 1/2 teaspoon pepper 1 teaspoon paprika 3 onions, quartered 1 stalk celery with tops, cup up 2 teaspoons Kitchen Bouquet Put all ingredients in Crock Pot. Stir to mix well. Cover and cook on low 10-12 hours. (High: 4-5 hours. Thicken with tapioca. Southwest Soup 1 lb. ground beef 1/2 cup chopped onion 1 can Rotel 15 oz. (with tomatoes and chilies) 1 can 15-oz. corn, undrained 1 can 15-oz. diced tomatoes, undrained 1 can 15-oz. pinto beans, undrained 1 lb. Velveeta cheese, cubed Brown and drain beef and onions. Add Rotel tomatoes, corn, diced tomatoes, pinto beans. Heat mixture until hot. Add velveeta cheese and stir until cheese has melted. Grace Marihugh Delphos Easy Ham Recipe 1 (4 pound) fully-cooked spiral cut ham 1 (20 ounce) can sliced pineapple, drained with juice reserved 1 cup dark brown sugar 1 liter ginger ale Preheat the oven to 350 degrees F (175 degrees C). Remove as much of the ham from the bone as you can. Layer one third of the ham

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November 2013 The Herald Holiday Recipe & Gift Guide 5

Easy Beef n Gravy 3 lb beef roast, cubed 1 envelope dry onion soup mix 1/2 cup beef broth 10 3/4 oz. can cream of mushroom or cream of celery soup 4-oz. can sliced mushrooms, drained Combine all ingredients in a slow cooker. Cover. Cook on low 10-12 hours. Nancy Spencer Delphos Easy Chuck Roast 2-4 lb. chuck roast Salt to taste Pepper to taste 1 onion, sliced 10 3/4 oz. can cream of mushroom soup Season roast with salt and pepper and place in slow cooker. Add onion. Pour soup over all. Cover. Cook on low 8-10 hours or on high 6 hours Marilyn Hoffman Columbus Grove

Pumpkin Soup 1 can pumpkin 1 onion minced 3 cup water 3 chicken bouillon cubes 1 tsp. ground thyme 1 cup whole milk 1 tsp. dried parsley Melt butter in soup kettle. Then saute onion until golden. Stir in pumpkin water, milk, thyme and parsley. Add bouillon cubes and cook over low heat stirring occasionally until soup is smooth and slightly thickened. You may need to add another bouillon cube depending on your pumpkin. Brad Hohenbrink Delphos Moms Pumpkin Turkey Chili!!! 1 pound ground Turkey 1 large onion 2 cups chicken broth 1 can black beans drained 1 can chopped tomatoes 1 15-oz. can pumpkin 1 teaspoon parsley 1 teaspoon oregano 1 tablespoon sugar 1 cup mild salsa

Snacks
Take-Along Snack Mix 1 tablespoon butter or margarine 2 tablespoons honey 1 cup toasted oat cereal, any flavor 1/2 cup coarsely broken pecans 1/2 cup thin pretzel sticks, broken in half 1/2 cup raisins 1 cup M&Ms chocolate mini baking bits In large heavy skillet over low heat, melt butter; add honey until blended. Add cereal, nuts, pretzels and raisins, stirring until all pieces are evenly coated. Continue cooking over low heat about 10 minutes, stirring frequently. Remove from heat; immediately spread on waxed paper until cool. Add M&Ms Chocolate Mini Baking Bits. Store in tightly covered container. Makes about 3 1/2 cups. Janet Dunlap Columbus Grove

Holiday Pretzel Treats Salty pretzels combine with sweet chocolate for these fun treats that make a yummy gift few can resist. Ingredients: Bite-size, waffle-shaped pretzels Hersheys Kiss or Hersheys Hug M&Ms candy How to make it Heat the oven to 170 F. Set a number of bite-size, waffle-shaped pretzels (one for each treat) in a single layer on a cookie sheet lined with parchment paper, then top each pretzel with an unwrapped Hersheys Kiss or Hersheys Hug. Bake for 4 to 6 minutes (the white chocolate will melt more quickly), until the chocolates feel soft when touched with a wooden spoon. Remove the cookie sheet from the oven and quickly press an M&Ms candy into the center of each Kiss. Allow the treats to cool for a few minutes, then place them in the refrigerator to set, about 10 minutes. Place handfuls of the candies in clear plastic bags and tie on colorful ribbons.

Horseradish Beef 3-4 lb. pot roast Fry turkey and onion. Dont drain! Add 2 tablespoons oil other stuff and heat to a good simmer. Great Salt, pepper to taste on a cold day! 1 onion 6-oz. can tomato paste Brad Hohenbrink 1/3 cup horseradish sauce Delphos Brown roast on all sides in oil in skillet. Place in slow cooker. Add remaining ingreTeriyaki Potatoes dients. 1 1/2 lb. tiny new potatoes (about 10) or Cover. Cook on low 8-10 hours. medium red potatoes (about 5) Dee Dunn 1 tablespoon marg. or butter, cut into piecColumbus Grove es 1 tablespoon teriyaki sauce Crunchy Turkey Salad 1/4 teaspoon garlic salt Sandwiches 1/4 teaspoon Italian seasoning crushed 1 1/4 pounds smoked turkey breast, Dash ground pepper diced Dash ground red pepper Pinch of salt and freshly ground pepper Fresh snipped rosemary (optional) to taste Wash potatoes, scrub thoroughly with 1 cup chopped scallions vegetable brush. Cut tiny new potatoes into 3/4 cup chopped celery quarters or medium potatoes into 1 inch 1/3 cup mayonnaise pieces. Place potatoes in 1 1/2 quart micro2 tablespoons dijon mustard wave safe casserole. Add margarine or but1 cup seedless red grapes, cut in half 8 ounces provolone cheese, cut into 1/2 ter, teriyaki sauce, garlic salt, Italian seasoning, black pepper and red pepper. inch cubes Toss to combine. Cover, microwave on 1/2 cup sliced almonds, toasted and high for 12 to 15 minutes until potatoes are coarsely chopped (optional) tender. Stir twice during cooking. For gar3 tablespoons chopped fresh parsley nish, use rosemary and sour cream, if de2 tablespoons snipped fresh chives Soft whole-grain sandwich bread, for sired. serving This recipe can be baked in oven approxiDirections mately 40 minutes at 350 or 375 degrees. Place the turkey in a medium-sized mixCover with foil except for last 10 minutes to ing bowl and season with salt and pepper. have crisp skins. Add the remaining ingredients (except the bread) and combine. Serve on sandwich Grace Marihugh bread. Delphos

Sweet and Spicy Snack Mix 6 cups popped corn 3 cups miniature pretzels 1 1/2 cups pecan halves 2/3 cup packed brown sugar 1/3 cup butter or margarine Xmas Cookies 1 teaspoon ground cinnamon Coconut Macaroons 1/4 teaspoon ground red pepper 1 can Eagle Brand condensed milk Combine popped corn, pretzels and nuts 6 cups shredded coconut in large bowl. 2 tablespoons vanilla Place brown sugar, butter, cinnamon and Mix well and drop by teaspoon on red pepper in 2-cup microwavable cup. Miparchment paper on cookie sheet. Bake crowave on high 1 1/2 minutes or until bub350 degree oven for 8-10 minutes. bly. Makes 6 dozen cookies. Pour butter mixture over popcorn mixDelicious. ture, toss with rubber spatula until well (Bake till tinge of brown) mixed. Makes about 10 cups. Alice Heidenescher Katie Hoffman Delphos Delphos

Desserts

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6 The Herald Holiday Recipe & Gift Guide

November 2013 der. Butterfinger candy bars, crushed. Cut in 1/3 cup shortening until mixture is Put topping on before serving. course. Lois Blankemeyer Combine 1 egg and 1/3 cup milk. Stir into Delphos flour mixture just until moistened. Spoon over peaches. Apple Fritters Alice M. Landwehr 3 cups flour Fort Jennings 1/2 cup sugar 2 teaspoon baking powder Cherry-Blackberry Crisp 1/2 teaspoon salt (serves 14) 1 egg, beaten 2/3 cup packed brown sugar 1/4 cup orange juice 2 tablespoons quick-cooking tapioca 1/4 cup butter, melted 1/2 teaspoon almond extract 1 teaspoon vanilla 1/4 teaspoon cinnamon 1 teaspoon grated orange peel 4 cups frozen tart cherries, thawed 1 cup grated unpeeled apples 2 cups frozen unsweetened blackberries, Oil for deep frying thawed Confectioners sugar Topping: In large bowl, combine flour, sugar, bak1 1/2 cups flour ing powder, salt. 1 1/2 cups sugar Combine egg, milk, orange juice, butter, Dash of salt vanilla and orange peel. Add to dry ingredi2/3 cup cold butter ents till moist. Fold in apples. 1 1/2 cups finely chopped walnuts In electric skillet or deep fryer, heat oil Whipped cream Combine brown sugar, tapioca, extract to 375 degrees. Drop by rounded tableand cinnamon. Gently stir in fruit. Let stand spoonfuls, a few at a time, into hot oil. Fry for 10 minutes. Pour into greased 9x13 bak- till golden brown, 1 or 2 minutes on each side. Drain on paper towels. Dust with coning dish. In another bowl, combine flour, sugar, fectioners sugar. Makes 3 1/2 dozen. salt. Cut in butter till crumbly. Add nuts. Lois Blankemeyer Sprinkle over fruit. Delphos Bake, uncovered at 350 degrees for 5560 minutes till brown and filling is bubbly. Apple Dumplings Serve warm with whipped cream. Cook for sauce: Lois Blankemeyer 2 cups sugar Delphos 1 teaspoon cinnamon 4 cups water Grape Surprise 1 cup butter 1 lb. red and 1 lb. green grape - washed, Have ready: dry. 4 cups flour Mix: 1 8-oz. cream cheese (room temp.), 1 1 1/2 cup shortening 8-oz. sour cream, 1/2 cup sugar and 1/4 tea1 teaspoon salt spoon vanilla. Mix together for dough and add: Fold in grapes and refrigerate. 2 teaspoons sugar Topping: 1/2 cup brown sugar, 6 fun-size

Desserts
Stripped Delight Oreo Dessert 36 oreo cookies 6 tablespoons butter, melted 1 package (8 oz.) creamed cheese, softened 1/4 cup sugar 2 tablespoons cold milk 1 tub (12 oz.) cool whip thawed, divided 2 packaged (3.9 oz.) chocolate instant pudding 3 1/4 cups cold milk Process cookies in food processor until fine crumbs form. Transfer to medium bowl, mix in butter. Press onto bottom of 12x9 inch dish. Refrigerate until ready to use. Whisk cream cheese, sugar and 2 tablespoons milk in medium bowl until blended. Stir in 1 1/4 cups cool whip, spread over crust. Beat pudding mixes and 3 1/4 cup milk with whisk 2 minutes; pour over cream cheese layer. Let stand 5 minutes or until thickened; cover with remaining cool whip. Top with some oreo crumbs. Refrigerate 4 hours. Enjoy! Moms Peach Cobbler 2-3 sweetened, sliced fresh peaches 2 teaspoons grated lemon peel 3 tablespoons lemon juice 2 tablespoons quick tapioca Place peaches in 13x9 pan. Sprinkle juice and tapioca over the top. Stir together 1 1/2 cups flour, 1 teaspoons baking powder, 1/4 teaspoon salt, 2 teaspoons baking pow-

2 eggs 1/4 cup water Combine both sets of ingredients. Mix together. Clean 6-8 medium apples and slice. Roll out dough and make into dumplings. Pour hot sauce over dumplings. Bake at 375 degrees for 35 to 40 minutes. Millie Spitnale

Sugar Cookies 2 cups white sugar 1 cup shortening 3 eggs 1 teaspoon vanilla 1 cup sour cream 5 cups flour 1 teaspoon baking powder 1 teaspoon soda 1/4 teaspoon salt Cream sugar and shortening. Add eggs and vanilla. Beat well. Add sour cream - stir well. Combine flour and dry ingredients. Add to sugar mixture. Roll out thick - 1/4 or more. Bake at 400 degrees for 10 minutes. Cool and ice cookies. Imelda Moenter Delphos Fruit Pizza 1 tube sugar cookie dough or 1 package cookie mix (prepared as directed) 1 8-oz. package cream cheese 1 cup sugar (scant) 1 large container Cool Whip Nuts (optional) 2 packages strawberries (thawed and drained) 2 20-oz. cans pineapple chunks (drained) 1 can mandarin oranges (drained) 2 large bananas, sliced Spread cookie dough on cookie sheet or pizza pan. (Bake as directed). Mix cream cheese and sugar, spread over cooled crust. Add fruit in layers and top with Cool Whip and sprinkle with nuts. Millie Spitnale Cherry Dessert 1 can Eagle Brand milk (condensed) 1 can Cherry Pie Filling 1 small bowl Cool Whip (8 oz.) 1 can crushed pineapple (drained) Mix all together in 9x13 pan and freeze. Cut in squares to serve. Alice Heidenescher Delphos

November 2013 The Herald Holiday Recipe & Gift Guide 7 Chocolate Hazelnut Coconut Bars Melt chocolate chips, butterscotch chips, 1 roll Pillsbury chocolate chip cookie and peanut butter over low heat until smooth. Pour over caramel layer and refrigerate dough 1 1/4 cup Hazelnut spread with chocolate for at least one hour before cutting. 1 package 8-oz. cream cheese, softened 1 egg white Christmas Fruitcake 1 can Eagle Brand Sweet Condensed I know what youre thinking but this one milk is actually good!!! 3 cups shredded coconut 1 teaspoon vanilla extract 3 cups chopped pecans 1/2 cup chopped almonds (optional) 1 pound pitted dates corsely chopped 3 tablespoons butter 1 cup halved maraschino or candied cher1/2 cup toasted coconut, if desired ries 350 degree oven. Spray 9x13 pan. Let 3/4 cup flour cookie cough stand at room temperature 10 3/4 cup sugar minute to soften. In large bowl, break up 1/2 teaspoon baking powder cookie dough and stir in 3/4 cup hazelnut 1/2 teaspoon salt spread until blended. Press into pan. Bake 3 eggs 10-15 minutes or until golden brown. Cool 1 teaspoon vanilla 30 minutes. Combine nuts, dates and cherries. Mix In large bowl, cream cheese and egg flour, sugar, baking powder and salt in sepa- white with electric mixer at medium speed rate bowl. Then stir into nut mix and mix until smooth. Add condensed milk, 3 cups well. In bowl beat eggs till foamy, add va- coconut, nuts and vanilla; beat until wellnilla and mix well. Fold egg mix into nut/ blended. Pour over crust. Bake 35 to 40 flower mix and mix well. Pour into greased minutes or until golden brown. Cool com& waxed paper lined bread loaf pan. Bake at pletely, about 1 hour. 300 for 1 hour 45 minutes. Cool 10 minutes In 1 quart saucepan, heat remaining 1/2 and turn out of pan to cool. When cake is cup hazelnut spread and butter over low almost cool melt a little butter in some water heat until melted. Spread over cooled bars; and mix in powdered sugar to form a glaze sprinkle with coconut. Refrigerate 30 minto pour over the top. utes or until set. Store in refrigerator. Brad Hohenbrink Alice Birkemeier Delphos Delphos

Desserts
Oatmeal Crispies 1 cup shortening 1 cup brown sugar 1 cup granulated sugar 2 well-beaten eggs 1 teaspoon vanilla extract 1 1/2 cups flour 1 teaspoon salt 1 teaspoon soda 3 cups quick cooking oatmeal 1/2 cup chopped walnuts Thoroughly cream shortening and sugars; add eggs and vanilla; beat well. Add sifted dry ingredients. Add oatmeal and nuts, mix well. Shape in roll, wrap in waxed paper and chill thoroughly or overnight. Slice 1/4 inch thick; bake on ungreased cookie sheet in moderate oven (350 degrees) for 10 minutes. Makes 5 dozen cookies. I bake these every year for Marvins deer hunting trip. Millie Spitnale Snickers Fudge Ingredient List: First Layer: 1 cup milk chocolate chips 1/4 cup butterscotch chips 1/4 cup peanut butter Second Layer: 4 tablespoons butter 1 cup granulated sugar 1/4 cup evaporated milk 1 1/2 cups marshmallow creme 1/4 cup peanut butter 1 teaspoon vanilla 1 1/2 cups chopped salted peanuts Third Layer: 14 ounce package caramel cubes 1/4 cup heavy cream Fourth Layer: 1 cup milk chocolate chips 1/4 cup butterscotch chips 1/4 cup creamy peanut butter First Layer Prep: Lightly spray 913 baking pan with cooking spray. Over medium heat, melt milk chocolate chips, peanut butter, and butterscotch chips in small saucepan. Stir together until completely melted and smooth, then pour into the baking pan. Spread the mixture evenly with a spatula, then refrigerate until set. Second Layer Prep: Melt butter over medium-high heat in saucepan. Add sugar and evaporated milk and bring to boil. Cook for 5 minutes, stirring constantly. Remove from the heat and quickly mix in marshmallow creme, peanut butter, and vanilla. Add peanuts to mixture and spread evenly over chocolate layer. Refrigerate until set. Third Layer Prep: Melt caramels and heavy cream over low heat until smooth. Pour over peanut mixture and refrigerate until set. Fourth Layer Prep: Repeat step one.

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8 The Herald Holiday Recipe & Gift Guide

November 2013 Millie Spitnale The Best Hot Fudge Sauce 3/4 cup semi-sweet chocolate chips 1/2 cup (1 stick butter) 2 cups confectioners sugar 1 12-oz. can evaporated milk 1 teaspoon vanilla Melt chocolate chips and butter together over low heat in a medium saucepan, stirring until smooth. Stir in powdered (confectioners) sugar and milk, blending the ingredients. Bring to a boil over medium heat. Boil gently, stirring constantly; until thickened, about 4 minutes. Remove from heat, stir in vanilla. Serve warm over ice cream, if desired. Mrs. Jeanette Brickner Delphos Remove from heat. Stir hot water into soda and beat thoroughly with syrup. Spread hot mixture on a heavily greased baking sheet to cool. When cooled crack into pieces and serve. Makes 1 1/4 pounds. Note: Raw peanuts are a must as the peanuts will be cooked by the hot syrup. If the peanuts are left on the bottom of the pan too long they will burn. Mrs. Jeanette Brickner Delphos

Desserts
Gentlemans Dessert Combine: 1 sleeve Townhouse crackers and 1 sleeve Graham crackers. Crumble with 1 stick of oleo. Flatten in bottom of 9x13 pan. Mix: 2 small instant vanilla pudding, 1 1/4 cup milk, 1 quart vanilla ice cream. Pour over cracker crust. Top with 1 12-oz. Cool Whip. Refrigerate. Very smooth and light after a meal. Carl Landwehr Fort Jennings Peach Cobbler Peaches 1 cup flour 1 cup sugar 1 tablespoon baking powder 1 lump Crisco the size of large egg 1 egg Blend sugar, flour, baking powder and Crisco with pastry cutter. Add beaten egg and stir to moisten (will be dry). Slice peaches into 8 square baking dish to make it 3/4 full. Pour crumb mixture on top of peaches. Dot with butter and sprinkle cinnamon on top. Bake at 350 till brown. Millie Spitnale Quick Coffee Cake 1 cup sugar 1 1/2 cups sifted flour 2 teaspoon baking powder 1/4 teaspoon salt 1/4 cup butter 1 egg 1/2 cup milk Measure dry ingredients and sift together. Work in butter. Add egg and milk. Pour into greased pan. Mix cinnamon, 1 teaspoon sugar and sprinkle over top. Bake 350 for 20 minutes. Cut into squares or oblongs.

until smooth. Set aside. For the carrot cake: In a large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly. Stir in 1 cup Carrot Cake Cheese Cake flour, baking soda, cinnamon and pinch of (Yum!) salt, mixing well. Stir in drained pineapple, Ingredients: 18 ounces cream cheese (at room tem- carrots, coconut and walnuts. Spread 1 1/2 cups carrot cake batter over perature) bottom of prepared pan. Drop large spoon1 3/4 cup granulated sugar fuls of cream cheese batter over carrot cake 1 3/4 cups powdered sugar, sifted batter. Top with large spoonfuls of remain1 cup flour and 1 tablespoon flour ing carrot cake batter. Repeat with remaining 5 eggs cream cheese batter, spreading evenly with 2 1/2 teaspoons vanilla a knife. 3/4 cup vegetable oil Bake in preheated 350F oven 50 to 65 1 teaspoon baking soda minutes or until cake is set and cooked 1 teaspoon cinnamon 1 (8 1/2 ounce) can crushed pineapple, through. Cool to room temperature and then refrigerate. When cake is cold, prepare the well drained with juice reserved frosting. 1 cup grated carrots For the frosting: In a bowl of an electric 1/2 cup flaked coconut mixer, combine 2 ounce cream cheese, but1/2 cup chopped walnuts ter, powdered sugar, 1/2 teaspoon vanilla, 1 1 tablespoon butter, softened tablespoon reserved pineapple juice and a 1 tablespoon reserved pineapple juice GOOD ENOUGH FOR THE CAPdash of salt. Beat until smooth and of spreadDash of salt ing consistency. Frost top of cheesecake. Re- TAINS TABLE!!! frigerate 3 to 4 hours before serving. Directions: Brad Hohenbrink Pat Ford Grease a 9 or 9 1/2 inch springform pan. Delphos Lima Set aside. In the large bowl of an electric mixer, Holiday Pumpkin Peanut Brittle beat together 2 packages cream cheese and Dump Cake 1 cup light corn syrup 3/4 cup sugar until smooth. Beat in 1 table1 29-ounce can pure pumpkin 1/8 teaspoon salt spoon flour, 3 eggs and 2 teaspoons vanilla 1 12-ounce can evaporated milk 1 cup sugar 3 eggs 1/4 cup water 1 cup sugar 1 teaspoon vanilla 1 teaspoon salt 1/2 teaspoon cinnamon 3 teaspoons cinnamon 2 tablespoons butter 1 box yellow cake mix 1 1/2 cups shelled raw peanuts 1 cup chopped pecans 2 teaspoons hot water ANTIQUES VINTAGE PRIMITIVES METAL CRAFT 3/4 cup melted margarine 1 teaspoon baking soda Preheat oven to 350 degrees. Mix the STAINED GLASS FINE FURNITURE UNIQUE GIFTS Stir corn syrup, salt, sugar, 1/4 cup water, vanilla, cinnamon and butter in a large first six ingredients until well blended, and 10% off saucepan. Cook to the soft crack stage or 260 pour batter into a 9x13 greased pan. Sprinpurchases degrees on a candy thermometer. Stir in pea- kle cake mix on top, and cover with pecans. nuts gradually so the mixture will continue to Pour melted margarine over top. Bake 50 over $20 with this coupon. boil. Cook, stirring frequently, to hard crack minutes. Let cool and top off with whipped Valid Nov. 16th and 17th Only! Nov. 16 & 17 stage, 300 degrees on a candy thermometer. cream. Open Thurs.-Mon. 11am-5pm, or by appointment This will become a family favorite. Color of mixture will darken slightly. 2865 W. Elm St., Lima 419-303-9347 Patricia Brinkman When it reaches this temperature, work Delphos quickly.

Brads Pirate Apple Pie Arrr Mateys!!! If ye dont like this pie ya otta be keel hauled!!! Arrr Crust 3/4 cup Crisco 2 cup flour 1 tsp. salt 1/4 cup water Blend Crisco and flour with hands til it forms tiny granules, add salt, then add water slowly. Divide dough to roll out for bottom and top crust. Filling 1 1/2 cup sugar 3 heaping tablespoons flour 3 tablespoons dark rum Admiral Nelsons 1/2 teaspoon cinnamon Enough peeled and sliced apples to fill pie pan to heaping Drops of red food color Blend apples, sugar, flour, rum and cinnamon till well blended. Pour into pie shell. Dot red color in a few spots for the pirate blood. Cover with top crust and poke a few holes in the top with your cutlass!!! Bake at 350 for 1 hour.

West Elm Relics

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November 2013 The Herald Holiday Recipe & Gift Guide 9

No Fail Microwave Fudge 3 1/2 cups confectioners sugar 1/2 cup cocoa 1/4 teaspoon salt 1/2 cup butter or margarine, cut into pieces 1/4 cup milk 1 tablespoon vanilla extract 1 cup candy-coated chocolate pieces Zucchini Bars In a large microwave-safe bowl, com3/4 cup margarine bine first three ingredients; stir until well1/2 cup brown sugar blended. Drop butter into sugar mixture. 1/2 cup sugar Microwave on high 1 to 2 minutes or until 1 teaspoon vanilla butter melts. add milk, stirring until smooth. 1 3/4 cups flour Microwave on high 1 minute longer. Stir in 2 eggs vanilla and chocolate pieces. Pour into a 1 1/2 teaspoon baking powder buttered 8-inch square baking pan. Chill 1 2 cups shredded unpeeled zucchini hour or until firm. Cut into 1-inch squares. Optional: coconut, raisins, nuts. Store in an airtight container. Put in pan and bake: 350 degrees for 30 Yield: About 5 dozen squares fudge. minutes. Maryalice Davey Irma Kill Delphos Delphos

Desserts

Kiss Cookies 3 egg whites 2 cups granulated sugar 2 teaspoons white vinegar 1 1/2 teaspoons vanilla extract 2 cups coconut 1 cup semi-sweet miniature chocolate chips Preheat the oven to 250 degrees. Beat egg whites until foamy. Gradually add sugar and vinegar, beating until stiff. Stir in vanilla, coconut and chocolate chips. Drop by teaspoonfuls onto lightly greased baking sheets. Bake 30 to 45 minutes or until tops are firm and very lightly browned. Makes 5 dozen cookies. Maryalice Davey Delphos Quickie Cinnamon Rolls 3/4 cup firmly packed brown sugar 1/4 cup butter or margarine 1 teaspoon ground cinnamon 1/4 cup chopped pecans 1 can (10 biscuits) refrigerated Texasstyle biscuits In a small saucepan over medium heat, stir brown sugar, butter and cinnamon until butter melts. Pour butter mixture into a 9-inch round cake pan. Sprinkle pecans over butter mixture. Dip one side of each biscuit in mixture; place coated side up in pan. Cover and refrigerate (best if baked and eaten within 1 to 2 days). Give with serving instructions. Yield: 10 cinnamon rolls. To serve: Bake uncovered in a preheated 400-degree oven 12 to 18 minutes or until bread is lightly brown. Serve immediately. Maryalice Davey Delphos

German Chocolate Dream Cake Fudge topping: 1 cup (6-oz.) semisweet chocolate chips, 1 cup heavy whipping cream, 1/2 teaspoon vanilla. Cake: 1 package German chocolate cake mix, 1 cup water, 1 cup mayonnaise, 3 eggs Filling: 1 cup sugar, 1 cup evaporated milk, 1/2 cup butter - cubed, 1 teaspoon vanilla, 3 egg yolks, 2 tablespoons hot fudge topping, 1 1/3 cups flaked coconut - toasted, 1 cup chopped pecans - toasted. Place chocolate chips in bowl. Bring cream to a boil. Pour over chips. Whisk. Stir in vanilla. Chill. Grease and flour three 8-in. round pans. Combine cake mix, water mayonnaise, eggs. Beat on low for 30 sounds. Then medium for two minutes. Pour into pans. Bake 350 degrees for 23-28 minutes. Cool 10 minutes before removing from pans. Cool on wire racks. In a small heavy pan, heat sugar, milk, butter, yolks over low heat till thickened and golden brown. Stir in coconut, pecans, and vanilla. Cool till thick enough to spread.

Place 1 cake layer on plate. Spread with third of filling. Repeat twice. Beat chipped mixture till soft peaks form. Spread over sides of cake. Drizzle fudge topping over cake. Refrigerate until serving. Serves 12. Lois Blankemeyer Delphos
Chocolate Cherry Creams Stir 6-oz. (1 cup) semi-sweet chocolate chips and 1/3 cup evaporated milk in a heavy saucepan over very low heat until chocolate melts. Take off heat. Stir in until well mixed: 1 1/2 cups sifted powdered sugar, 1/3 cup chopped nuts, and 1/3 cup cut-up maraschino cherries, well drained. Chill until cool enough to handle. Roll teaspoonfuls of mixture in 1 1/4 cups coconut. Chill until firm. Keep chilled. Makes 2 dozen. Ive had this recipe for almost 50 years. Its much easier now to melt the chocolate chips and evaporated milk in the microwave. Barb Griffith Columbus Grove

Chocolate Chip Pie 1 stick butter or margarine, melted 2 eggs, beaten 1 cup sugar 1 teaspoon vanilla 1 cup chocolate chips 1 cup nuts, chopped 1 9-inch unbaked pie shell Preheat oven to 325 degrees. In small pan, melt the margarine and set aside. In bowl, beat eggs, sugar and vanilla. Add chocolate chips and nuts and stir. Add margarine and beat well. Put in unbaked pie shell. Bake for 50 minutes or until done. Jeanette Myers Delphos

Santa will be be visiting KennedySanta will visiting Kuhn on Saturday, December 7 Kennedy-Kuhn on from 9 a.m. until noon. Saturday, November 29 from 9 have A.M. until noon. You can a free picture taken with Santa among the You Deere can have John toys. a free picture taken with Santa among the Deere There will be John a gift for the little ones and refreshments will be toys. served. There will be a gift for We forward to being one of thelook little ones and refreshyour Christmas ments will betraditions! served.

10305 Liberty-Union Road Van Wert,to Ohio 45891 We look forward being one of your 419-238-299 Christmas traditions!
(corner of 224 & Liberty-Union Road)

10 The Herald Holiday Recipe & Gift Guide

November 2013 Old Fashioned Oatmeal Pie Chef Brads Blueberry Crunch Cake Crunch Part 1 cup sugar 1/2 cup flour 1 cup finely chopped pecans 1/3 cup margarine plate on the plate bottom, flip back over and the cake is right side up. While cake is cooling prepare glaze...but do not allow cake to totally cool be glazing. Glaze Puree 10 blueberries with 1/8 cup water and place in saucepan. Add margarine and heat till margarine is melted. Turn off heat but keep pan on burner. Stir in powered sugar over heat until well blended then pour over still warm cake. The glaze will soak into the cake and set up as the cake cools. Thats it!!! Dont worry. It sounds more complicated than it is! Enjoy!!! Brad Hohenbrink Delphos Vinegar Pie... 4 eggs 1 1/2-cup sugar 1/4-cup butter melted 1 1/2 tablespoons apple cider vinegar 1 teaspoon a good squirt vanilla Melt butter and combine all, mixing until sugar dissolves. Pour into a pie shell and bake at 350 for 45 to 50 minutes.

Desserts
Rose Fudge 2 cups sugar 3 tablespoons rose water I like Sadaf 3 tablespoons butter 1 cup whipping cream 1 tablespoon white corn syrup 7 drops red food color Place sugar, rose water, butter, cream, color and corn syrup in a pot. Stirring, bring the mix to a boil. When boiling reduce heat to a low boil and stirring slowly bring to a temperature of 235 degrees on your candy thermometer. Remove from heat and beat with a power whisk until the candy begins to fudge. (You can use a mixer but the results will not be as good). Spoon out dollops of soft fudge onto a lightly buttered cookie sheet and let cool until almost cool. Then flip over with a spatula and let cool those final few degrees. This is an amazing candy because rose water has no taste! You will taste roses but you are really tasting with your nose not your tongue!!! Wild!!! Brad Hohenbrink Delphos

3/4 cup white sugar 3/4 cup old fashioned rolled oats *use only the old fashion style...no quick cook!!!* 1/2 cup coconut Cake 1 stick butter *no margarine!!!* 1/2 cup margarine 3/4 cup white corn syrup 1 cup sugar 2 eggs 2 eggs 1 deep dish pie shell defrosted...Yes even 2 squirts (2 tsp. vanilla) I cheat... Melt butter in a pan large enough to hold 2 tsp. baking powder all ingredients. When butter is just melted 1/2 tsp. salt stir in sugar and syrup. Then mix in eggs, 3/4 cup milk then coconut, then rolled oats. Pour into pie 2 cup flour shell and bake at 400 degrees for 10 min1/2 pound frozen blueberries utes. Then reduce heat to 300 degrees and Glaze bake for 40 minutes or until the pie firms up. 3/4 cup powered sugar *The firming up part is the only thing that 1/4 cup margarine you have to learn. When the pie is not yet 10 bueberries done the center will jiggle when you shake it 1/8 cup water a little. At a certain point the center will set firm and will have a little jiggle to it. Thats Instructions the instant you now its done* Thats it, let Prepare a 9 inch springform pan by spraycool and enjoy! The smell that this pie puts ing bottom with cooking spray and flouring. into the house is just amazing. If you could Only use spray on the rings. bottle it you could be a millionaire!!! Crunch Mix Brad Hohenbrink In a small bowl mix flour, brown sugar, Delphos pecans. Then cut in margarine until well mixed. Set aside.

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This recipe was given to me by a little old lady who only baked it on Sundays. This is one of the few recipes that I did not fiddle with! When you find perfection you leave it Cake Cream together margarine, sugar, eggs alone! Brad Hohenbrink and salt. Add flour, baking powder and Delphos milk. Mix well then place 2/3 of batter into springform pan. Sprinkle most of the crunch mix onto the batter and place frozen blueberries on top of the crunch mix. Pat blueberries gently into the crunch mix to settle them. Spread remaining batter on top of the blueberry/crunch mix. Sprinkle remaining crunch mix on top and bake at 350 for 60 minutes with oven rack at 2nd position from bottom. Let cool for 10 min. then remove outer ring of pan. When cake is half cooled place a plate on top of the cake and holding the plate and pan base together flip and remove the pan base. Then place the serving

1/2 cup chopped pecans 1 pkg. (8 oz.) cream cheese softened 1 can (20 oz.) crushed pineapple undrained 1 carton (8 oz.) frozen whipped topping thawed Additional whipped topping and cherries optional 1 can (21 oz.) cherry pie filling In large bowl, beat cream cheese and pineapple. Stir in pie filling and pecans. Fold in whipped topping. Spoon into individual dessert dishes. Garnish each with additional whipped topping and a cherry if desired. Cover and chill until serving.

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November 2013 The Herald Holiday Recipe & Gift Guide 11 Pumpkin Pie 1 (8-ounce) package cream cheese, softened 2 cups canned pumpkin, mashed 1 cup sugar 1/4 teaspoon salt 1 egg plus 2 egg yolks, slightly beaten 1 cup half-and-half 1/4 cup (1/2 stick) melted butter 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger, optional 1 piece pre-made pie dough Whipped cream, for topping Directions Preheat the oven to 350 degrees F. Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color. Cherry Cobbler Filling: 6 cups tart red cherries, pitted 1 1/4 cups sugar 1/4 cup water 4 teaspoons cornstarch Topping: 1 cup flour 1/4 cup sugar 2 tablespoons brown sugar 1 teaspoon baking powder 1/2 teaspoon cinnamon 3 tablespoons butter 1 egg, beaten 3 tablespoons milk Directions Preheat oven to 400 degrees F. In a saucepan combine filling ingredients and cook, stirring until bubbling and thickened. Pour into an 8-inch square baking dish. Meanwhile, stir together flour, sugars, baking powder, and cinnamon. Cut in butter until it is crumbly. Mix together egg and milk. Add to flour mixture and stir with a fork just until combined. Drop topping by tablespoonfuls onto filling. Bake for 25 minutes until browned and bubbly. Blueberry Cobbler 1/2 stick butter, melted, plus more for greasing pan 1 1/4 cups plus 2 tablespoons sugar 1 cup self-rising flour 1 cup whole milk 2 cups fresh (or frozen) blackberries Whipped cream and/or ice cream, for serving Directions Preheat the oven to 350 degrees F. Grease a 3-quart baking dish with butter. In a medium bowl, whisk 1 cup sugar with the flour and milk. Whisk in the melted butter. Rinse the blackberries and pat them dry. Pour the batter into the baking dish. Sprinkle the blackberries evenly over the top of the batter. Sprinkle 1/4 cup sugar over the blackberries. Bake until golden brown and bubbly, about 1 hour. When 10 minutes of the cooking time remains, sprinkle the remaining 2 tablespoons sugar over the top. Top with whipped cream or ice cream . . . or both!

Desserts
Mans Chocolate Cake 3 slightly heaping tablespoons cocoa 1 tablespoon oil 1/2 cup water 1 stick butter softened 1 1/2 cup light brown sugar packed 3 eggs 1 3/4 cup flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 teaspoon baking soda 1/4 cup dark rum Admiral Nelsons Blend cocoa, oil, sugar, butter, eggs and rum. Add flour, baking powder, salt, baking soda and water. Mix with electric mixer til batter is light and smooth. Place in greased and floured 9x13 pan. Bake at 350 for 25 to 30 minutes or until a toothpick comes out clean. Frosting Powered sugar 1 slightly heaping tablespoon cocoa 1/2 cup shortening 1/4 cup butter = 1/2 stick Dark Rum 1 teaspoon vanilla No hard rules for frosting...in a bowl put shortening, butter, cocoa, vanilla, powdered sugar and a splash of rum to start. Cream together with mixer. Then add more powdered sugar and rum till the frosting is creamy and tastes and feels right on your tongue. Dont worry, youll know when its right. You will have enough to frost the cake to around 3/8 inch depth. No skimping!!!

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated. Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount THIS CAKES A CAKE!!! NOT A DIET of whipped cream. WAFER!!! Chris Looser Brad Hohenbrink Delphos Delphos

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12 The Herald Holiday Recipe & Gift Guide

November 2013

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