JANUARY/FEBRUARY
PAGES 12345678
PAGES 12345678Page 1 Top of Page
If you're like me, January and February are down times in the year. The holidays are over, everybody has the flu, the snow is off dirty along the streets, and the skies are dull gray. With that in mind, here, offered for one last fond remembrance of the Christmas holiday, is a variation on Jingle Begs provided by Sue Kloster.
"Open Line, Open Line, that's my favorite show. I try to listen everyday, It sure beats shoveling snow.
Open Line, Open Line everyday with Dave. But I like it when Sharon's here she makes sure he behaves.
About a year ago, t'was in the Christmas mood. I tuned in Open Line and all that festive food,
I made those lemon bars, the monk's fudge and jam rounds, and thanks to Open Line last year I gained some extra pounds ----- oh----CHORUS
To off the folks out there, who are just tuning in, I hope you like the show with host Dave Hinman.
He'll copy recipes for stews and pies and treats. You'll never hear him grumble, much.... except for those repeats! oh ---- chorus.
We had fun with Sue when she sang this at our Christmas broadcast from Peck's. An extra special howdy to all our new subscribers. Welcome aboard!
CHERRY MASH CANDY
1 can Eagle Brand Milk
2 pounds powdered sugar
2 boxes instant cherry frosting
mix
1 teaspoon vanilla
1 large jar maraschino cherries,
chopped and drained
Mix well. Roll into balls. Freeze. Melt 2 large packages chocolate chips and 1 bar of paraffin. Dip frozen balls in chocolate mixture. Let set on wax paper.
PEANUT BUTTER AND FUDGE BROWNIES
2 cups sugar
1 cup butter, softened
2 teaspoons vanilla
4 eggs
1½ cups flour
¾ cup cocoa
1 teaspoon baking powder
½ teaspoon salt
1 cup peanut butter chips
¾ cup peanut butter
1/3 cup butter, softened
1/3 cup sugar
2 tablespoons flour
2 eggs
¾ teaspoon vanilla
FROSTING:
3 ounces unsweetened chocolate
3 tablespoons butter
2 2/3 cups powdered sugar
¼ teaspoon salt
¾ teaspoon vanilla
4 tablespoons water
Heat oven to 350°. Grease a 9 x 13 inch pan. Cream first two ingredients until light and fluffy. Add 2 teaspoons vanilla and 4 eggs, one at a time, beating well after each one. Gradually add 1½ cups flour, cocoa, baking powder and ½ teaspoon salt to cream mixture. Mix well. Stir in peanut butter chips. Cream peanut butter and 1/3 cup butter; add 1/3 cup sugar and 2 tablespoons flour. Blend well.
ADD:
2 eggs
¾ teaspoon vanilla
Beat until smooth. Spread ½ chocolate mixture in prepared pan. Spread peanut butter mixture over chocolate mixture. Spread remaining chocolate mixture over peanut butter mix. Gently cut through layers to marble. Bake at 350° 40 to 50 minutes. DO NOT OVER BAKE. Cool completely. In saucepan, melt first two frosting ingredients over low heat. STIR CONSTANTLY. Remove from heat. Stir in remaining frosting ingredients. Stir until smooth. Frost brownies.
Page 2 Top of Page
RICH & SPICY PUMPKIN BROWNIES
½ cup butter or margarine
1 cup granulated sugar
2 eggs
½ cup pumpkin
¾ teaspoon pumpkin pie spice
1/8 teaspoon cinnamon
½ teaspoon vanilla
¾ cup sifted, all purpose
flour
Melt butter in saucepan. Remove from heat. Stir in sugar. Blend in eggs one at a time. Add pumpkin, spices, and vanilla. Mix well. Blend in flour mixture until well blended. Spoon in greased and floured 9 x 9 x 2 inch baking pan. Bake at 350° 25-30 minutes. Cool.
Frosting
1 egg yolk, slightly beaten
1/3 cup evaporated milk
1/3 cup granulated sugar
3 tablespoons butter or margarine
1/3 cup flaked coconut
¼ cup walnuts, finely chopped
1/8 teaspoon pumpkin pie spice
1/8 teaspoon cinnamon
Combine first 4 ingredients in small saucepan. Over medium heat bring mixture to boil, stirring constantly. Boil 1-1½ minutes. Remove from heat. Stir in remaining ingredients. Spread over brownies.
FROZEN PUMPKIN SQUARES
1 cup flour
1 package coconut pecan frosting
mix
1½ teaspoons ginger
½ cup butter
2 teaspoons cinnamon
½ teaspoon salt
3 cups mini marshmallows or 27
regular
1 (16 ounce) can pumpkin
1 tablespoon molasses
1 quart butter brickle ice cream,
softened
Preheat oven to 350°. Combine first four ingredients until crumbly. Pour into ungreased 9 x 13 inch pan. Bake 15 minutes, stir and bake an additional 5-10 minutes or until lightly browned. Crumble crumb mixture. Remove 1½ cups from pan. Pat remaining crumbs in bottom of pan only. Cool. In heavy saucepan, over low heat, combine remaining ingredients except ice cream. Heat; stirring frequently until marshmallows melt. Cool to lukewarm. Spoon ice cream into pumpkin mixture. Stir until SLIGHTLY marbled. Pour over crumbs. Top with remaining crumb mixture. Freeze until firm.
PUMPKIN PIE SQUARES
¾ cup flour
¾ cup rolled oats
1 cup chopped nuts
½ cup butter, softened
1 package butterscotch pudding
and pie filling mix
(4 serving size)
1 cup coconut
1½ teaspoons pumpkin pie
spice
16 ounce can pumpkin
14 ounce can sweetened condensed
milk
2 eggs
Preheat oven to 350°. Thoroughly combine: first five ingredients. Press in ungreased 9 x 13 inch pan. Combine remaining ingredients. Blend well. Pour over crust. Bake 35-45 minutes or until tests done. Cool. Cut into bars.
Thank you to the gals from Peck's for this popular recipe.
PECAN PIE BARS
1 package yellow cake mix (reserve
2/3 cup dry mix)
½ cup butter or margarine,
melted
1 egg
1 cup coarse chopped pecans
For the filling:
2/3 cup reserve cake mix
½ cup firmly packed brown
sugar
1½ cups dark corn syrup
1 teaspoon vanilla
3 eggs
Grease bottom and sides of 9 x 13 inch pan. In large bowl, combine dry cake mix, melted butter and egg. Mix until crumbly. Press in greased pan. Bake at 350° 15-20 minutes. Prepare filling by combining all filling ingredients. Pour over baked crust. Sprinkle with pecans. Return pan to oven and bake 25-35 minutes or until filling is set.
BROWNIE RING CAKE
1 package fudge brownie mix (family
size)
1 package coconut almond frosting
mix
1 cup sour cream
2/3 cup milk
2 eggs
powdered sugar
Preheat oven to 350°. Grease and flour 10 inch fluted tube pan. In large bowl combine all ingredients except powdered sugar. Stir well. Pour into prepared pan. Bake 60-70 minutes. Cool 15 minutes. Remove from pan. Sprinkle with powdered sugar. Serve with whipped cream.
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HONEY APPLE SQUARES
1 tablespoon butter
½ cup chopped nuts
½ cup Grape Nuts
1 cup flour
1 cup sugar
1 teaspoon soda
1 teaspoon cinnamon
¼ teaspoon salt
2 cups chopped apples
¼ cup softened butter
1 egg
Preheat oven to 350°. Melt 1 tablespoon butter in 9 inch square pan. Stir in nuts and cereal. Spread over bottom of pan. In large bowl combine all the other ingredients. Beat two minutes at medium speed. Spoon into pan. Bake 30-35 minutes.
Syrup:
½ cup brown sugar
¼ cup sugar
½ cup cream
¼ cup honey
¼ cup butter
In small saucepan combine all syrup ingredients. Bring to a boil stirring constantly. Serve hot over the dessert. Serves 9.
ORANGE FILLED COOKIES
3 cups all purpose flour
¼ teaspoon baking soda
½ teaspoon salt
1 cup butter or margarine
½ cup sugar
½ cup packed brown sugar
1 egg
1 tablespoon shredded orange peel
¼ cup orange juice
1 teaspoon vanilla
*orange filling to follow
Stir flour, soda and salt together. Beat butter 30 seconds. Add sugars; beat until fluffy, Add egg, orange peel, juice and vanilla. Beat well. Add dry ingredients to combine. Shape into two 6 inch rolls. Wrap in clear plastic and chill thoroughly. Cut into 1/8 inch slices. Place on ungreased cookie sheet. Bake at 375° for 12-15 minutes. Cool on rack. Spoon 1 teaspoon orange filling on each bottom cookie. Place top over filling and seal edges.
*Filling.
Combine 2 cups sifted powdered sugar, ¼ cup soft butter. Stir in 2-3 tablespoons thawed orange juice concentrate (or more if desired.)
CHOCOLATE CHEWY DROP COOKIE
1¼ cups butter or margarine,
softened
2 cups sugar
2 eggs
2 teaspoons vanilla
2½ cups unsifted all purpose
flour
¾ cup cocoa
1 teaspoon baking soda
1 teaspoon salt
2 cups chopped, well drained maraschino
cherries
1 cup chopped nuts
Cream butter and sugar in large mixing bowl until light and fluffy. Add eggs and vanilla; beat well. In a separate bowl, combine flour, cocoa, baking soda and salt. Blend into creamed mixture. Stir in chopped cherries and nuts. Drop by teaspoonfuls onto ungreased cookie sheets. (If desired, you can top with cherry or nut meats.) Bake at 350° for 10 to 12 minutes.
CHRISTMAS CANDY CUPS
2 pounds powdered sugar
1 stick margarine or butter, softened
1 (14 ounce) can Eagle Brand Milk
1 cup coconut
1 teaspoon vanilla
1 teaspoon maple extract
½ cup chopped nuts
¾ cup peanut butter
12 ounce package chocolate chips
½ bar paraffin
100 candy cups
Mix first 3 ingredients with hands to form base. Divide base into 3 parts and place in individual bowls. To each bowl with base add:
1st bowl - add 1 cup coconut, 1
teaspoon vanilla and mix well.
2nd bowl - add ½ cup nuts
and 1 teaspoon maple extract and mix well.
3rd bowl - add ¾ cup peanut
butter and mix well.
Cover bowls with foil. Chill overnight, or at least for 2 hours. Set out 100 cups. Form candy in cherry sized balls. Place in cups. Melt chocolate chips and paraffin. Cover balls with teaspoon of mixture.
MARSHMALLOW CUPS
3 cups mini marshmallows
1 (12 ounce) package chocolate
chips
1 cup peanut butter
½ cup margarine
Combine all ingredients but marshmallows in saucepan until smooth. Drop 4-5 marshmallows in muffin tins lined with small paper liners. Pour chocolate mixture over marshmallows. Let set.
Page 4 Top of Page
TEXAS PECAN CAKE
1 package Pillsbury Oats n' Brown
Sugar cake mix
1 teaspoon cinnamon
½ cup water
½ cup rum
1/3 cup oil
2 eggs
2 eggs, separated
1 cup chopped pecans
½ cup firmly packed brown
sugar
GLAZE:
½ cup firmly parked brown
sugar
2 tablespoons Half & Half
2 tablespoons corn syrup
2 tablespoons butter
2 tablespoons rum
FROSTING:
1 cup whipping cream
3 teaspoons powdered sugar
1 teaspoon rum
2 teaspoons chopped pecans
Heat oven to 350°. Generously grease and flour two 8 inch or 9 inch cake pans. Combine first 6 ingredients plus 2 egg yolks at low speed until moistened. Beat 2 minutes on high speed. Fold in ½ cup of pecans. Pour into pans.
IN BOWL:
Beat 2 egg whites until foamy. Gradually add ½ cup brown sugar. Beat until stiff peaks form. Fold in remaining ½ cup pecans. Drop by spoonfuls over batter. Gently spread to sides of pan. Bake at 360° 35 to 45 minutes. Cool for 15 minutes. Remove from pan and cool completely.
COMBINE:
First 4 glaze ingredients. Bring to a boil over medium heat, stirring constantly. Boil 2 minutes. Remove from heat. Stir in 2 tablespoons rum. Cool until thick (10-20 minutes). Place cake layer, meringue side up on cake plate. Spoon ¼ cup glaze over meringue, spread evenly. Invert 2nd cake layer over glaze (meringue side down). Spoon remaining glaze over top of cake. Chill 30 minutes. Beat whipping cream until slightly thick. Blend in powdered sugar and rum. Beat until firm peaks form. Frost cake. Sprinkle with 2 teaspoons of chopped pecans. Refrigerate 2 hours before serving.
SOFT POPCORN BALLS
4 tablespoons margarine
1 cup brown sugar
½ cup white Karo syrup
Mix all ingredients. Boil to soft ball stage. Stir in can sweetened condensed milk and 1 teaspoon vanilla. Pour over five quarts of popped popcorn. Shape into balls.
YAM CAKE
2 cups sugar
1½ cups butter, softened
1½ teaspoons vanilla
5 eggs
16 ounce can yams, drained (reserve
1 tablespoon of liquid for frosting)
3 cups flour
2 teaspoons baking powder
2 teaspoons soda
1 teaspoon salt
2 teaspoons cinnamon
½ teaspoon nutmeg
1 cup chopped pecans
1 cup raisins
8 ¼ ounce can crushed pineapple,
well drained (reserve ¼ cup of the liquid for the frosting)
FROSTING:
½ cup firmly packed brown
sugar
dash salt
¼ cup butter
¼ cup reserved pineapple
liquid
1 tablespoon reserved yarn liquid
¾ cup powdered sugar
1 teaspoon vanilla
8 pecan halves
Preheat own at 325°. Crease and flour 10 inch tube pan. Cream first 3 ingredients until light and fluffy. Add eggs one at a time. Beat well after each addition. Cut-up yams; add to cream mixture. Beat until well mixed. Add dry ingredients. Mix well. Fold in pecans, raisins and pineapple by hand. Spoon batter in pan. Bake at 325° for 65 to 75 minutes. Cool in pan 10 minutes. Invert on plate. Cool completely. Bring all frosting ingredients to boil (except pecans). stirring constantly. Remove from heat. Cool 10 minutes to thicken. Beat occasionally. Spoon over cake and top with pecan halves.
BOLOGNA CANDY
(Gets its name from the shape and
size of pieces when sliced)
2 cups sugar
1 cup milk
1 pound package dates, finely chopped
1 cup coconut
1 cup nutmeats, chopped
clean, wet dishtowel
Boil sugar and milk until it makes a soft ball in a "cold water test." Take off stove, stir in package of dates, return to heat. Cook until liquid is clear. Remove from heat, stir in one cup coconut, and nutmeats. Beat until stiff Pour candy mixture on towel, and use the towel to shape into a long roll. Store in cool place to allow mixture to retain its "roll" shape when sliced.
Page 5 Top of Page
BUTTER RUM CAKE
2¼ cups flour
1 cup firmly packed brown sugar
2/3 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
½ cup butter, softened
8 ounce package cream cheese, softened
1 teaspoon rum extract
3 eggs
FILLING:
½ cup flour
½ cup firmly packed brown
sugar
¼ cup butter, softened
2 rolls Butter Rum Life Savers,
crushed
GLAZE:
¼ cup firmly packed brown
sugar
¼ cup butter
1 cup powdered sugar
1 teaspoon rum extract
3 teaspoons water
Preheat oven to 350°. Using 1 tablespoon solid shortening, grease and flour 12 cup fluted tube pan, Combine all cake ingredients. Beat 3 minutes at medium speed. Combine filling ingredients. Pour 1/3 batter into pan. Sprinkle with half of the filling mixture. Repeat, ending with batter. Bake at 350° for 60 to 70 minutes. Cool 15 minutes in pan. Invert on plate and cool completely. Combine brown sugar, butter and bring to a boil. Stir constantly. Remove from heat and add remaining ingredients. Blend until smooth. Spoon over the cake.
BAKED PRALINE POPCORN CRUNCH
2 sticks butter
2 cups firmly packed brown sugar
½ cup light or dark corn
syrup
1 teaspoon salt
½ teaspoon baking soda
1 teaspoon vanilla
6 quarts popped corn
1½ cups pecan halves
1 cup sunflower nuts
Melt butter, stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring for 5 minutes. Remove from heat. Stir in soda and vanilla. Mix popped corn and nuts in bowl. Gradually pour syrup over. Turn into 2 large shallow baking pans. Bake at 250° for one hour. Stir at 15 minute intervals. Remove from oven, cool and break apart.
KENTUCKY BUTTER CAKE
3 cups flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon soda
1 cup buttermilk
1 cup butter, softened
2 teaspoons vanilla
4 eggs
Sauce:
¾ cup sugar
3 tablespoons water
1/3 cup butter
2 teaspoons vanilla
Heat oven to 325°. Grease (not with oil) 10 inch tube pan. In large bowl combine all cake ingredients. Beat 3 minutes at medium speed. Pour into greased pan. Bake 60-70 minutes. In saucepan, combine sauce ingredients. Heat until butter melts. DO NOT BOIL. Prick cake 10-12 times with long tined fork. Slowly pour hot sauce over cake. Cool before removing from pan. Sprinkle with powdered sugar just before serving.
CRANBERRY ORANGE BUTTER CAKE
1 package Pillsbury Plus butter
recipe cake mix
1/3 cup oil
2 tablespoons frozen orange juice
concentrate, thawed
3 eggs
1 can (16 ounce) jellied cranberry
sauce (reserve 3 tablespoons for glaze)
GLAZE:
¼ cup brown sugar, firmly
packed
3 tablespoons reserved cranberry
sauce
3 tablespoons frozen orange juice
concentrate, thawed
3 tablespoon butter
Heat oven to 350°. Grease and flour 12 cup Bundt pan or 10 inch tube pan. In large bowl combine all cake ingredients. Beat at low speed until moistened. Beat 2 minutes on high. Pour into pans. Bake at 350° for 35 to 45 minutes. In small saucepan heat all glaze ingredients until well mixed. Using a long tined fork, prick cake at ½ inch intervals. Pour half of the glaze over the cake and let stand for 10 minutes. Invert on plate, prick bottom of cake and pour remaining glaze over the cake.
Page 6 Top of Page
CHRISTMAS EVE DESSERT
1 package fudge cake mix
¼ cup softened butter
2 eggs
FILLING:
2 (10 ounce) packages frozen strawberries,
thawed
1 package fluffy white frosting
mix
¼ cup boiling water
GLAZE:
2 squares semi sweet chocolate or
½ cup semi sweet
2 tablespoons butter
Preheat oven to 350°. Grease 9 x 13 inch pan. In small bowl measure 2 cups dry cake mix. Add butter and one egg. Mix well. Press into prepared pan. Bake 10 minutes. Cool slightly. Drain strawberries, reserving syrup. If necessary add enough water to syrup to equal 1 cup. Prepare filling by adding ¼ cup strawberry syrup and ¼ cup boiling water to dry frosting mix. Beat as directed on package. Spread over baked layer. Spoon drained strawberries over all. Blend reserve dry cake mixture, ¾ cup strawberry syrup and 1 egg until moistened. Beat per package directions. Spread over strawberries. Bake 25 to 30 minutes until top springs back when touched. Cool. In saucepan melt glaze ingredients. Spread over cake. Refrigerate 2-3 hours before serving.
ORANGE ROLLS
1 package yeast
1½ cups lukewarm milk (scald
first)
3 tablespoons butter
½ teaspoon salt
½ cup sugar
3 eggs
4½ cups flour
FILLING:
Combine grated rind of 2 oranges with 1 cup sugar, cup melted butter and let stand until thick.
METHOD:
Add yeast to ½ cup of the milk; stir until dissolved. Beat with margarine, salt and sugar, Add to well beaten eggs and remaining milk. Add 2 cups flour; beat 2 minutes with mixer at low speed. Let rise 2 hours until bubbles form on top. Add remaining 2½ cups flour, mix well with spoon. Dough will be very soft. Let rise 2 hours or until doubles in bulk. Spoon ½ of dough on well floured board. Roll out in rectangle. Spread with half of orange filling. Roll up and seal edges. Cut in 1 inch slices. Place in well greased muffin tins. Repeat with remaining dough and filling. Let rise covered in warm place for 30 minutes. Bake at 375° for 15 to 20 minutes.
GRAHAM CRACKER CAKE
2 cups flour
1 cup graham cracker crumbs
(14 squares)
1 cup finely packed brown sugar
½ cup sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon soda
½ teaspoon cinnamon
1 cup butter, softened
1 cup orange juice
1 tablespoon grated orange peel
1 cup chopped nuts
3 eggs
1 cup chopped nuts
Glaze:
2 tablespoons brown sugar
5 teaspoons milk
1 tablespoon butter
¾ cup powdered sugar
¼ cup chopped nuts
Preheat oven to 350°. Generously grease and flour 12 cup fluted tube pan. Combine all cake ingredients except nuts. Beat three minutes at medium speed. Stir in nuts. Pour into prepared pan. Bake 45-50 minutes. Cool upright in pan 15 minutes. Invert on serving plate. Cool. Heat first three glaze ingredients until butter is melted. Remove from heat; add powdered sugar and blend until smooth. Drizzle over cake Sprinkle over nuts.
PRALINE AND CREAM CAKE
CAKE:
1 cup pecan halves
1 package yellow cake mix (with
pudding)
¾ cup water
1/3 cup oil
1 teaspoon vanilla
3 eggs
3 ounce package Philadelphia Cream
Cheese, softened
FROSTING:
3 ounce package cream cheese, softened
1 tablespoon brown sugar
1 tablespoon water
1 tablespoon Praline liqueur
Preheat oven to 350°. Toast pecan halves in shallow pan 8 to 10 minutes. Watch carefully and stir. (Reserve 15 pecan halves). Finely chop remaining pecans. Grease and flour 10 inch tube or 12 cup fluted Bundt pan. Combine cake ingredients. Mix on low until moist. Beat 2 minutes on high. Fold in chopped pecans. Pour in pan. Bake in 350° oven for 40 to 5O minutes. Cool 15 minutes. Remove from pan. Turn upright on serving plate. Cool completely. Beat frosting ingredients until smooth. Spoon over cake. Garnish with reserved pecan halves. Store in the refrigerator until ready to serve.
Page 7 Top of Page
SOFT GINGER BREAD W/SAUCE
1 cup sugar
1 cup molasses
½ cup butter
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon cloves
2 teaspoons soda
1 cup boiling water
2¾ cups flour
2 well beaten eggs
Mix in order given. Bake at 325-350° in a 9 x 13 inch pan for 30 minutes.
Sauce:
5 tablespoons flour
1 cup sugar
dash salt, optional
2 egg yolks, beaten
3 tablespoons lemon juice
½ teaspoon lemon rind, grated
¾ cup boiling water
Combine ingredients. Cook over low heat until thick, stirring constantly. Remove from heat, add 2 tablespoons margarine. Drizzle over bread as it is served.
FRUIT BREAD PUDDING
12 slices day old bread, broken
2 large cans evaporated milk
2½ cups water
1½ cups sugar
1 tablespoon vanilla
2/3 cup raisins
1 (17 ounce) can fruit cocktail,
drained
1 cup coconut
½ cup melted butter
6 eggs
Preheat oven to 350°. Combine first five ingredients. Let stand one hour. Stir occasionally. Grease 9 x 13 inch baking dish. Add raisins, fruit cocktail, coconut and melted butter. Beat eggs and mix well. Bake 1 hour.
TURKEY MARINADE
½ cup dry sherry
½ cup lemon juice
½ cup soy sauce
¼ cup peanut or vegetable
oil
1 teaspoon dried ginger
1 tablespoon dried onion flakes
1 clove garlic, crushed
Marinate cut up turkey in mixture overnight.
Corrected copy. .
PANCAKES, POLKA-DOT
1 cup raisins
1 teaspoon cinnamon
¼ cup sugar
3 eggs, separated
1¾ cups buttermilk
1 teaspoon soda
1½ cups flour
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons butter or margarine,
melted
Plump the raisins in hot water for several minutes, drain and dry on paper towels. Mix the cinnamon with 2 tablespoons sugar and toss with the raisins; set aside. Beat egg whites to soft peaks, add remaining 2 tablespoons sugar until stiff peaks form. In a large bowl, beat egg yolks until creamy. Stir in buttermilk and add soda. Sift flour, baking powder and salt. Blend into buttermilk mixture. Stir in melted butter and fold in beaten egg whites, fold in raisins and cook.
QUICK & EASY OATMEAL CAKE
¾ cup water
½ cup rolled oats
¼ cup butter
1 cup flour
½ cup sugar
½ cup firmly packed brown
sugar
½ teaspoon soda
½ teaspoon cinnamon
¼ teaspoon salt
1/3 cup sour cream
1 egg
1 package coconut pecan frosting
mix (reserve 1 cup)
¼ cup butterscotch pieces
Preheat oven to 350°. Grease and flour 8 inch or 9 inch square pan. In a large saucepan heat water to boiling. Remove from heat. Stir in rolled oats and butter until butter melts. Add next eight ingredients. Stir until well blended. Stir in one cup dry frosting mix and the butterscotch pieces. Pour into prepared pan. Bake 40-45 minutes.
Frosting:
2 tablespoons butter
remaining frosting mix
2 tablespoons milk
In small saucepan melt butter. Stir in remaining mixture mix and milk. Spread over cooled cake.
Page 8 Top of Page
PISTACHIO BREAD
1 package yellow cake mix
1 package instant pistachio pudding
(4 serving size)
4 eggs
¼ cup oil
1 cup sour cream
½ cup chopped walnuts
1/8 cup water
¾ cup maraschino cherries,
chopped
Combine all ingredients. Mix with spoon. Mix ¼ cup sugar and cinnamon to taste. Grease two loaf pans 2½ x 4½ x 8 inches. Sprinkle with sugar mixture. Pour mixture into pans. Sprinkle remaining sugar mixture on top of each. Bake at 350° for 45 minutes. Wrap in foil and store in refrigerator at least 2 to 3 days.
HO-MADE ALMOND PASTE
½ cup orange juice
2 cups blanched almonds
1 cup sugar
Place juice, 1 cup almonds and sugar in food processor or blender. Whirl until nuts are chopped fine. Add remaining almonds. Whirl again until very fine. Turn out onto table or board. Knead with hands. Keep mixture moist. Store in air tight container.
CHAMPAGNE PUNCH
12 ounce can frozen orange juice,
thawed
6 ounce can frozen lemonade mix,
thawed
2 bottles chilled champagne
1 (28 ounce) bottle club soda
1 bottle dry white wine
Combine orange juice and lemonade. Just before serving, add other ingredients.
CHICKEN IN THE WOODS
1 whole chicken, remove skin and cut in serving pieces. Place in large bowl; sprinkle with cooking oil, seasoned salt, coarse ground pepper, and poultry seasoning. Wrap each piece individually in foil. Place on cookie sheet. Bake 30 minutes at 350°. Meanwhile chop 1 medium onion, ½ green pepper, 2 stalks celery, 10 small olives, and 2 cloves garlic. Add 2½ ounce jar mushrooms, drained and 2 ounce jar pimentos, drained. Cook ½ cup rice per package directions. When chicken is done, reserve broth and add water to make 1 cup. Remove chicken meat from bones. Sauté vegetables in 3 tablespoons butter, ½ teaspoon ginger and cook until onions become clear. Add 3 tablespoons cooking sherry, 1/8 teaspoon allspice, 1/8 teaspoon salt and parsley. Place meat, broth, and rice in 2 quart casserole. Top with cheddar cheese. Cover and bake at 375° for 30 minutes.
It is our wish that if we look at 1985 as a package, we can untie 12 months of nice surprises. Let's make each one special with the right amount of daylight and as much love and unselfishness as possible.
If you are a new subscriber, let WMT Radio, Dave and l welcome you to "The Best of the Open Line". A Happy New Year to all of you returning once again. We hope you all enjoy this.. our holiday issue.
The recipes you'll find in the bulletin are a collection of the most popular and requested from the "Open Line" program.
Please note a CORRECTION from our November/ December 1984 issue. . Polka Dot Pancakes (recipe on page 7 of this bulletin.
S.K.R.
THE WMT OPEN LINE
Six issues per year published bi-monthly
by the WMT
Stations, Inc., P. O. 2147, Cedar
Rapids, Iowa 52406
Subscription Rate: $3,00 per year
Dave Hinman, Editor
Sharon Reeves, Production Coordinator
WMT RADIO
P.O. BOX 2147
CEDAR RAPIDS, IOWA 52406
365-0600 1-800-332-5401