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I am happy to include in this the last bulletin for '87 some great ideas for your holiday table, Normally the holiday stuff appears in the January/February edition, but this year it seems we all got in the mood earlier than usual. Enjoy the offerings from pumpkin bars to frosted cranberry salads, to roasts, to holiday salads. As many of you know by now I have changed careers and taken a break from the microphone. This my last chance to say some heartfelt thank yous: To Sharon for adding so much to the Open Line and for making everything so easy; To Robin for typing book fulls of recipes; The Holland Orchards, Company's Coming, Peck's Green Thumb, Cedar Rapids Farmers Market, Farm Progress Show, Bezdeks, Barnes Furniture and all the places that hosted an Open Line remote broadcast; To the dear lady who once asked how to repair a pinching Italian Toilet seat; To Jim Loyd, originator of the Open Line, for his friendship and advice; To Jim Rogers for helping me make the transition: And to you, my listeners and readers, most of all, for accepting me as a part of the WMT family, and for allowing me into your homes each day Some very strong friendships have developed over the past few years over the radio. Friendships I will cherish always. And so it comes to the time during this season of hope, love, and peace that I bid you all farewell. May the Good Lord bless you always.
Dave Hinman
DIPPING CENTERS
2 lbs. sifted powdered sugar
1 can Eagle Brand milk
1 stick butter
flavor to taste
Mix all ingredients. Good for dipping.
BOSTON CREAM CANDY
3 cups sugar
1 cup half n' half
1 stick margarine
1 cup light corn syrup
1 pinch salt
1 cup chopped nuts
Cook all ingredients except nuts until mixture forms soft ball stage in cold water. Remove from heat. Cool for 10 minutes. Add nuts. Beat till stiff. Pour into buttered platter to cool.
RUM BALLS
2 cups vanilla wafers
2 cups powdered sugar
2 cups finely chopped nuts
4 tbsps. cocoa
4 tbsps. corn syrup
½ cup rum
Mix all ingredients. Roll into balls. Roll in granulated sugar. Store in air tight container
BUTTERMILK NUT CANDY
1 cup sugar
1/8 tsp. salt
½ tsp. baking soda
½ cup buttermilk
1 tbsp. butter
½ tsp. maple flavoring
1 cup coarsely chopped nuts
Cook first 4 ingredients to the soft ball stage. Remove from heat. Add remaining ingredients. Beat till thick and creamy. Drop by spoonfuls on wax paper.
CARAMEL DIP
1 (12 oz.) pkg. Kraft caramels
2 tbsps. water
½ cup butter
1 can Eagle Brand milk
Dissolve caramels in water; add butter. Add Eagle Brand milk. Mix till smooth. Use as a dip or topping.
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MICROWAVE TURTLES
1 (14 oz.) pkg. caramels
2 tbsps. evaporated milk
1 tbsp. butter or margarine
1 (5 oz.) pkg. pecan halves
1 (6 oz.) pkg. semi sweet chocolate
chips
1 (1") square paraffin, grated
Place caramels, milk and butter in 1 quart measurer. Heat on full power for 2-3 minutes or till caramels are melted. Arrange pecan halves in groups of 3 on a buttered baking sheet. Spoon 1 tbsp. caramel mixture on pecans. Refrigerate uncovered for 30 minutes. Place chocolate chips and paraffin in 2 cup measurer. Heat on full power for 2-4 minutes or till melted. Stir half way through cooking time. Spoon enough chocolate over each caramel to cover. Let cool. Remove from sheet.
CHOCOLATE COVERED CHERRIES
3 tbsps. margarine, softened
3 tbsps. corn syrup
½ tsp. vanilla
¼ tsp. salt
2½ cups powdered sugar
2 (10 oz.) jars maraschino cherries
with stems, drained
1 ( 11½ oz.) pkg. milk chocolate
or semi sweet morsels
3 tbsps. margarine.
Combine first 5 ingredients. Beat well. Divide in half Roll into two 7" logs. Wrap in plastic. Refrigerate for 90 minutes. Cut into 1" slices. Quarter each slice. Flatten each piece in hand. Wrap around cherry. Cover and freeze for ½ hour. Place chocolate and remaining 3 tbsps. margarine over hot water in double boiler. Stir till smooth. Dip cherries in chocolate. Place on wax paper. Refrigerate till firm.
MOLASSES CANDY
¾ cup corn syrup
1¼ cups molasses or sorghum
1 tbsp. vinegar
1 tsp. fat
pinch soda
Boil first 3 ingredients till mixture becomes brittle when dropped in cold water (crack stage). Add fat and soda. Remove from heat. Beat well. Pour into greased tins. When cool, pull till light in color Cut in 1" pieces.
APPLE DIP
1 (8 oz. pkg.) cream cheese
¾ cup brown sugar
¼ cup white sugar
1 tsp. vanilla
Soften cream cheese, add remaining ingredients and blend until smooth.
A wonderful section of apple recipes, thanks to the folks at Holland Orchard and to the hundred and some interested people that joined us. Thank you!
"THE BEST" APPLE CRISP
from Marvel McCalla
4 cups tart apples, peeled &
sliced
1 cup white sugar
3 tbsp. flour
1 tsp. cinnamon
1 cup brown sugar
1 cup quick oats
1 cup flour
2/3 cup margarine
Mix apples, white sugar and flour. Place in 6 x 10" baking dish. Stir together cinnamon, brown sugar, oats and flour; then cut in margarine. Sprinkle mixture over apples and bake at 350° for 40 minutes.
LAYERED CRANBERRY APPLE SALAD
1 (3 oz.) pkg. strawberry jello
1 cup boiling water
1 (16 oz.) can whole cranberry
sauce
1 apple
½ cup celery, diced
1 (3 oz.) pkg. lemon flavored jello
¼ cup boiling water
¼ cup lemon juice
1 (8 oz.) pkg. cream cheese, softened
1 apple, cored & diced
½ cup salted cashews, chopped
1 (3 oz.) pkg. lime jello
1 cup boiling water
1 (8 oz.) can grapefruit sections
frosted cranberries
Dissolve strawberry jello in 1 cup boiling water. Stir in cranberry sauce. Chill till partially set. Core and halve apple. Reserve half. Rub with lemon juice. Cut remaining half in slices and arrange on bottom of 8 cup mold. Fold celery into partially set jello. Spoon over apples in mold. Chill till set. Combine lemon jello and ¼ cup boiling water. Stir in lemon juice and gradually add cream cheese. Beat with mixer till smooth. Chill till partially set. Dice 1 apple. Cut up nuts. Spoon into partially set cream cheese mixture. Spoon over first layer in mold. Chill till almost firm. Combine lime jello with 1 cup boiling water. Drain grapefruit. Reserve syrup. Add water to syrup to make 3 cup. Add to gelatin. Chill till partially set. Dice remaining half apple. Fold into gelatin/grapefruit mixture. Spoon into mold. Chill overnight.
Frosted cranberries: Beat 1 egg white till frothy. Coat berries with egg white. Dip in sugar. Place on cookie sheet to dry. Place cranberries around salad for garnish.
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APPLE BROWNIES
from Cecelia L. Kennedy
2/3 cup butter
2 cups brown sugar
2 eggs
1 tsp. vanilla
½ cup nuts
2 cups flour
2 tsps. baking powder
¼ tsp. salt
1 cup chopped apples
powdered sugar
Cream butter and sugar Add eggs and vanilla. Mix well. Add flour, baking powder and salt. Stir well. Mix in apples and nuts. Pour into greased 9 x 13 x 3 pan. Bake at 350° for 30-35 minutes. When cooled, sift powdered sugar on top.
STUFFED BAKED APPLES
6 apples
½ cup dates
2 tbsps. melted butter or margarine
1 cup honey
¼ cup water
Cut up dates, add melted butter and ½ cup honey. Mix well and set aside. Trim off top of 6 apples, remove core and stuff with the date mixture. Place in baking dish and drizzle 1 tbsp. honey over each apple. Pour ¼ cup water into bottom of baking dish. Bake at 350-400° until apples are tender (about 40 minutes). Serve with honey sauce.
APPLE WINSOR CAKE
Butter a 9 x 9" pan. Fill with apple slices. Sprinkle 1 cup sugar and 1 teaspoon cinnamon over apples.
Batter:
1 stick margarine
1 cup flour
1 scant cup sugar
1 tsp. baking powder
½ tsp. salt
Mix together and stir in 1 well beaten egg. Spread over apples. Bake 45 minutes at 350°.
CHOCOLATE DIPPED CHERRIES
1 (16 oz.) jar maraschino cherries,
well drained on paper towel
½ lb. cream cheese, at room
temperature
1½ lbs. powdered sugar
Beat powdered sugar and cream cheese. Place in refrigerator till cool. Wrap around cherries. Refrigerate overnight. Next day, melt chocolate appropriate for dipping. Dip cheese wrapped cherries in chocolate. Cool on wax paper
RAW APPLE BARS
from Cecelia L. Kennedy
2 cups white sugar
½ cup oil
1 tsp. vanilla
2 eggs
4 cups sliced apples
2 cups flour
½ cup nutmeats
1 tsp. salt
1 tsp. baking powder
1 tsp. cinnamon
Topping:
¼ cup brown sugar
¼ cup white sugar
1 tsp. chopped nutmeats
Mix together sugar, oil, vanilla and eggs. Beat well. Add remaining ingredients. Beat well and pour in pan. Sprinkle topping mixture over dough and bake in an 11 x 6" pan at 350° for 45 minutes.
DUTCH APPLE BREAD
1 cup sugar
½ cup margarine
2 eggs, unbeaten
2 tbsps. sour milk
2 cups flour
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
2 cups apples, finely chopped
Topping:
2 tbsps. sugar
2 tbsps. flour
2 tbsps. butter
1 tsp. cinnamon
chopped nuts, optional
Preheat oven to 350°. Grease a 9 x 5" loaf pan. Cream sugar and margarine. Blend in eggs and sour milk. Sift together flour, soda and salt, add to creamed mixture. Mix in vanilla and apples. Pour into pan. Combine topping ingredients: cut through until crumbly. Sprinkle over batter in pan. Bake 1 hour. Cool 10 minutes, remove from pan. (Sour milk: ½ tsp. milk. ½ tsp. vinegar)
APPLESAUCE
8 tart apples
¾ cup water (approximately)
½ cup sugar
¼ tsp. nutmeg
dash cinnamon
Core apples: slice thin. Add just enough water to prevent scorching. Bring to a boil: lower heat to simmer: cover. Cook about 20 minutes, or until apples are soft. Put through food mill or sieve. Add sugar (amount depends upon tartness of apples) and spices (Unpeeled red apples will give added flavor and a pink color to the sauce.)
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WHITE FUDGE CAKE
¾ cup coarsely chopped or
broken white chocolate
½ cup hot water
2½ cups all purpose flour
1¼ cups sugar
1 tsp. baking soda
½ tsp. baking powder
¼ tsp. salt (optional)
1 cup butter or margarine, softened
1 cup buttermilk or sour milk
3 eggs
1 tsp. vanilla extract
½ tsp. almond extract
½ cup chopped almonds
In saucepan, melt chocolate in hot water over low heat. Cool. In a large bowl, combine next 7 ingredients. Blend on low till moist. Beat 1 minute on medium speed. Add eggs, melted chocolate, vanilla and almond extracts. Beat on medium speed for 1 minute. Add almonds. Pour batter into two 9" round greased and floured cake pans. Bake at 350° for 30-35 minutes. Cool. Top with frosting.
Frosting:
¾ cup coarsely chopped white
chocolate
2 tbsps. Watkins vanilla dessert
mix or 2 tbsps. instant pudding
1 cup milk
1 cup butter or margarine, at room
temperature
1 cup sugar
1 tsp. vanilla
Combine first 2 ingredients. Blend in milk. Cook till thick, stirring constantly. Cool. Cream remaining ingredients. Beat for 3 minutes. Gradually add chocolate mixture. Beat on high till frosting is spreading consistency.
CITRONLESS FRUIT CAKE
1 lb. dates
1 lb. candied pineapple
½ lb. candied red cherries
½ lb. green candied cherries
4-8 cups pecans
2 cups flour
2 tsp. baking powder
½ tsp. salt
4 eggs
1 cup sugar
Grease two 9 x 5 x 3" loaf pans. Place one layer of brown paper bag in bottom of pans. Cut dates in half, crosswise. Cut pineapple in chunks. Cut cherries in half. Place fruit in bowl. Dust with some flour. Add remaining dry ingredients. Mix well. Beat eggs till frothy. Gradually add sugar to dry ingredients and fruit mixture. Add pecans. Mix by hand. Pack and press into pans. Bake at 275° for 90 minutes. Cool loaves. Brush with light Karo syrup. Wrap and freeze.
CHRISTMAS ORANGE SLICE CANDY CAKE
1 cup butter or margarine
2 cups white sugar
5 eggs
1 tbsp. vanilla
1 lb. orange slice candy. cut up
1 cup dates or raisins, chopped
2 cups pecans or walnuts, chopped
coarsely
1 cup shredded coconut
4 cups flour
½ tsp. baking soda
¾ cup buttermilk
¼ tsp. salt
candied cherries (optional)
Mix orange candy pieces, dates, coconut and nuts in ¼ cup flour. Set aside. Beat butter and sugar till fluffy. Add eggs one at a time, beating well after each. Mix flour, baking soda and salt. Add alternately with buttermilk to cream mixture. Mix well. Stir in fruit mix. Spoon into tube pan or large loaf pan. Bake at 300° for 2-2½ hours.
Glaze:
¼ cup orange juice
1 tsp. orange rind
¼ cup lemon juice
1 tsp. lemon rind
1 cup powdered sugar (or more)
Heat till sugar dissolves. Pour over cake. Wrap and freeze.
CRANBERRY CAKE
2¼ cups flour
1 cup sugar
1 tsp. baking soda
1 tsp. baking powder
¼ tsp. salt
1 cup chopped dates
1 cup whole cranberries
1½ cups chopped nuts
4 tbsps. grated orange peel
1 cup buttermilk
2 eggs, beaten
¾ cup cooking oil
¾ cup sugar
¾ cup orange juice
Sift dry ingredients together. Stir in dates. cranberries, nuts and orange peel. Combine buttermilk, eggs and oil. Add to first mixture. Mix thoroughly. Pour into 9 x 13 pan. Bake at 350° for 35-45 minutes or till golden brown. Cool in pan. Combine sugar and orange juice. Pour over cake. Cover and refrigerate. (Best if sets for 2-3 days.)
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TUTTI FRUITI CAKE
1 cup cooked prunes
1 1/3 cups seedless raisins
½ cup sliced citron
1/3 cup sliced candied lemon peel
½ cup candied orange peel
½ cup sliced, candied red
cherries
2 tsp. cinnamon
1 tsp. mace
½ tsp. cloves
½ tsp. allspice
1 cup prune juice
½ cup orange juice
1 cup honey
1 cup shortening
1 cup sugar
4 eggs
1 cup broken walnut meats
5 cups sifted flour
1½ tsps. salt
1¼ tsps. soda
Remove pits from prunes. Cut into small pieces. Rinse and drain raisins. Combine fruits, peels and spices. Cover with fruit liquids and honey. Blend well. Let stand overnight. Next day cream shortening with sugar. Add well beaten eggs and combine fruit mix and nuts. Add sifted flour, salt and soda: blend thoroughly. Pour into greased, paper lined tube pan. Bake 300° 3-3 ¼ hours. Before removing from oven, test with cake tester.
CHOCOLATE PUMPKIN CAKE
bread crumbs
2¾ cups flour
¾ cup cocoa
2 tsps. baking powder
1 tsp. baking soda
1½ tsps. cinnamon
½ tsp. ginger
½ tsp. salt
¼ tsp. ground cloves
¼ tsp. nutmeg
1 cup butter or margarine, at room
temperature
2 cups sugar
1½ tsps. vanilla
4 large eggs
1 (16 oz.) can solid packed pumpkin
1½ cups walnuts. chopped
Place oven rack in bottom third of oven. Preheat to 350°. Grease a 12 cup fluted bundt pan. Sprinkle with bread crumbs. Mix next 9 ingredients. Beat butter. sugar and vanilla till lightly fluffy. Add eggs, one at a time, beating well after each. Stir in half of flour mixture, pumpkin, remaining flour mixture just till well blended. Fold in walnuts. Place in prepared pan. Smooth top. Bake for 80-90 minutes or till toothpick comes out clean. Cool for 15 minutes. Invert and finish cooling.
PARTY CHOCOLATE CHEESE CAKE
1 cup flour
¼ cup sugar
¼ tsp. salt
1/3 cup butter
1 (6 oz.) pkg. chocolate chips
1 (8 oz.) pkg. cream cheese
2 eggs
¾ cup sugar
2 tbsps. flour
¼ tsp. salt
1 cup sour cream
1 tsp. vanilla
Combine first 3 ingredients. Sift ingredients. Blend in butter till crumbly. Press into bottom of 9" spring form pan. Bake at 325° for 15-20 minutes. Melt chocolate chips in double boiler. Remove from heat. Blend in cream cheese. Beat in eggs. Stir in sugar, flour and salt. Blend in sour cream and vanilla. Bake at 325° for 1 hour and 30 minutes or till center is set.
EGG-NOG PIE
1 envelope gelatin
¼ cup cold water
2 egg yolks
1¼ cups milk
¼ cup sugar
¼ cup sherry or rum
¼ tsp. nutmeg
½ cup whipping cream
2 egg whites
4 tbsps. sugar
1 baked 9" pie shell (coconut,
cookie crumb or graham cracker crust)
Combine first 2 ingredients and mix well. Blend yolks and ¼ cup milk in sauce pan. Add remaining 1 cup milk and ¼ cup sugar. Cook and stir over medium heat till thickens (enough to coat dry, metal spoon). Remove from heat, pour over gelatin mixture and heat. Add sherry, nutmeg and chill until it begins to thicken. Whip cream and fold into mixture. Beat whites & salt. Add 4 tbsps. sugar; beat till stiff peaks form and fold into eggnog. Place in pie shell. Chill.
POTATO PINWHEEL CANDY
1 small medium potato, baked (do
not boil)
powdered sugar
vanilla
peanut butter
Remove skin from hot potato. Add powdered sugar and vanilla. Form into a ball. Roll out on sugar dusted surface in rectangle. Spread with peanut butter. Roll up as for cinnamon rolls. Cut in pieces.
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SAUSAGE & SPINACH BREAD HOLIDAY STUFFING
1 lb. bulk pork sausage
3 cups (8 oz.) sliced fresh mushrooms
1½ cups chopped onion
½ cup shredded carrots
3 cloves garlic, minced
8 cups dry bread cubes
1 (10 oz.) pkg. frozen spinach,
cooked, drained & chopped
½ cup milk
1½ tsps. dried basil
½ tsp. oregano
½ tsp. poultry seasoning
¼-½ tsp. crushed
red pepper
Cook sausage till brown. Remove from pan. Leave 2-3 tbsps. drippings in pan. Cook next 4 ingredients in drippings till tender. Drain. Combine bread cubes, sausage, cooked vegetables, spinach and remaining ingredients. Mix well. Form into ½ cup balls. Place on greased baking sheet. Bake at 325° for 25 minutes or use to stuff 14-16 lb. turkey. (If too dry, add some broth.)
CROWN ROAST OF PORK
1 (8-10 lb.) pork loin (have meat
trimmings from the loin ground)
6 lbs. sweet potatoes, mashed
16 pineapple slices creme de menthe
(as needed)
16 kumquats
2 lbs. tokay grapes
4 lbs. silver onions marshmallows
as needed
Have butcher make loin into crown with trimmings in center. Bake at 350° for 30 minutes per pound. (Protect tips with oil paper.) Remove trimmings. Replace with mashed sweet potatoes. Surround with circle of pineapple slices. Glaze with creme de menthe with kumquats in each center. Fill in spaces with grapes and onions. Place marshmallows on each bone tip. Brown for a second in oven. Garnish with parsley.
PHEASANT OR CHICKEN IN WINE
1 (2-2½ lb.) bird, cut up
¾ cup red dry wine (sherry)
¼ cup soy sauce
¼ cup Wesson oil
2 tbsps. water
1 clove garlic, cut fine
1 tsp. ginger
1 tsp. oregano or marjoram
1 tbsp. brown sugar
Place cut up bird in casserole. Combine remaining ingredients. Pour over bird. Bake, covered at 350° for 1 hour and 30 minutes. Serve over boiled rice. Serves 4.
SALISBURY STEAK BALLS
1½ lb. ground beef
½ lb. ground pork
1-2 eggs
½ cup corn flake crumbs
1 tsp. salt
1 tsp. pepper
1 can cream of mushroom soup
½ can water
½ tsp. salt
dash pepper
Combine beef. pork, eggs, crumbs. salt and pepper. Shape into oval balls. Brown and pour off fat. Stir in soup, water, ½ tsp. salt and dash of pepper. Pour over meat. Bake at 350° till done.
NO PEEKIE STEW
2 lbs. stew meat
1 pkg. onion soup mix
1 can cream of mushroom soup
1 can mushrooms, drained
1 cup ginger ale
Combine ingredients in casserole with cover. Bake at 350° for 3 hours. DO NOT PEEK!
BAKED POT ROAST
Brown 2-3 lb. roast. Add 1 cup red wine and 1 cup beef broth. Bake at 300° for 2 hours. For gravy combine 2 tbsps. butter and 2 tbsps. flour with pan juices.
SWEET POTATO PIE
1 9" unbaked pie shell
1¼ cups cooked, mashed sweet
potatoes
3 eggs, beaten
½ cup brown sugar
1 tbsp. honey
1 tsp. mace
1 tsp. salt
1 cup milk
Blend together thoroughly. Pour into pie shell. Bake at 425° for 20 minutes. Reduce heat to 350° and bake for 25-30 minutes more.
CREAMY CHEESE MINT DIP
8 oz. pkg. cream cheese
1 cup apple mint jelly
3 tbsps. yogurt
½ cup heavy cream, whipped
mint sprigs
Beat cream cheese and ¾ cup jelly. Add yogurt. Beat fill smooth and creamy. Break up remaining jelly. Fold into cream cheese mixture. Fold in whipped cream. Pour into serving bowl. Garnish with mint sprigs. Refrigerate several hours.
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When Dave asked for South of the Border recipes, our listeners responded ...
TACO LAYERED RANCHERO DIP
(Makes 11 cups)
2 cans jalapeno flavored bean dip
1 cup sour cream
2/3 cup mayonnaise
1 pkg. taco seasoning mix
2 (4 oz.) cans chopped green chilies
4 ripe avocados
2 tbsps. lime juice
1 tsp. salt
¼ tsp. garlic powder
2 cups sharp cheddar cheese, grated
2 cups sliced green onions
2 cups chopped tomatoes
6 oz. can chopped ripe olives
On large shallow platter, thinly spread bean dip. In small bowl, combine sour cream, mayonnaise and seasonings. Spread over dip. Sprinkle with chilies. Peel pit and mash avocados. Combine with lime juice, salt and garlic powder. Spread over chilies. Sprinkle with cheese, onions, tomatoes and olives. Serve with tortilla chips.
TACO APPLE GRANDE
Pie crust:
1 tsp. salt
1½ cups flour
½ cup lard
1/3 cup (at most) ice water
make as for pie crust
1 large pizza pan or cookie sheet.
Roll crust thin to fit pan. Slit bottom. Sprinkle with cinnamon/sugar mixture. Bake at 375° for 7-10 minutes.
Filling:
2 cups sliced apples
1/3 cup sugar
¼ cup water
1 tbsp. corn starch
Mix and cook till apples are done. Cool filling and spread over cooled pie crust, top with grated cheese and crushed cinnamon red hots. Serve warm with melted cheese.
ENCHILADA CASSEROLE
2 lbs. hamburger
1 can refried beans
1 can taco sauce
2 cans enchilada sauce
Brown hamburger. Drain. Grease 10 x 13 pan. Layer flour tortillas on bottom. Layer part sauce mixture on top. Top with shredded cheddar. Repeat layers 3 or more times. Bake at 425° for 10 minutes or till cheese is slightly browned.
HOMEMADE FLOUR TORTILLAS
2 cups unsifted flour
1 tsp. salt
¼ cup lard or shortening
½ cup lukewarm water
Combine first 2 ingredients. Cut in lard with pastry blender. Add water. Toss with fork to make stiff dough. Form into ball. Knead thoroughly on floured board. Cover tightly. Refrigerate for 24 hours before using. Let dough warm to room temperature. Divide dough into 8 or 11 pieces. Roll as thin as possible. Cook on oiled griddle for 20 seconds per side.
APRICOT NUT STICKS
½ cup butter
½ cup sugar
1 tsp. grated lemon peel
3 egg yolks (reserve whites)
1 cup all purpose flour
1 tsp. salt
¼ tsp. baking soda
Cream first 3 ingredients. Add egg yolks, one at a time, beating well after each. Sift together, flour salt and baking soda. Blend into creamed mixture. Spread in a greased 9 x 13 pan. Cover batter with 1 pound apricot jam. Beat 3 egg whites till stiff, but not dry. Gradually add ¼ sup sugar. Beat till meringue forms stiff peaks. Fold in ½ cup finely chopped walnuts. Spread meringue over apricot layer. Bake at 350° for 45 minutes or till firm. Cool slightly before removing from pan. Sprinkle with powdered sugar.
CREME DE MENTHE BARS
½ cup butter
½ cup cocoa
½ cup powdered sugar
1 egg. beaten
2 cups graham cracker crumbs
Melt butter. Stir in cocoa till blended. Remove from heat. Add remaining ingredients. Mix and press into bottom of 9 x 13 pan. Refrigerate for 1 hour.
Layer 2:
½ cup butter, melted
1/3 cup green creme de menthe
3 cups powdered sugar
Beat at low speed. Spread on first layer. Chill for 1 hour.
Layer 3:
¼ cup butter
1 cup chocolate chips
Stir over low heat till melted and blended. Spread over 2nd layer Chill for 1 hour. Cut into squares.
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APRICOT DROP COOKIES
(Amaretto apricot chews)
1 cup flour
1 tsp. soda
1 cup butter or margarine
¾ cup brown sugar
½ cup sugar
1 egg
1 tbsp. Amaretto or almond extract
2½ cups quick oats
1 cup snipped dry apricots
½ cup finely chopped almonds
2 cups powdered sugar
2-3 tbsps. Amaretto or extract
Sift first 2 ingredients. Beat butter till soft. Add sugars and beat till fluffy. Add Amaretto. Beat well. Add flour mixture and mix well. Stir in oats, apricots and almonds. Drop on ungreased cookie sheet. Bake at 350°-375° for 8-10 minutes or till done. Make glaze from powdered sugar and Amaretto. Drizzle over cookies.
M & M CHOCOLATE CHIP COOKIES
Not to be confused with M & M candies . .it's just initials.
2 2/3 cups shortening (do not use
margarine)
2 cups white sugar
2 cups brown sugar
4 eggs
4 tsps. vanilla
6 cups flour
1 tsp. soda
2 tsps. salt
1 large package chocolate chips
2 cups chopped nuts
Mix first 5 ingredients. Blend in dry ingredients. Add chocolate chips and nuts. Drop by tablespoons on ungreased cookie sheet. Press down w/sugar dipped glass. Bake 8-10 min. at 350°.
To those of you who've already ordered
your "Silver Anniversary Cookbook", thank you. Your response has been overwhelming
and most appreciated. If you're a new subscriber you may not know WMT's
Open Line will be 25 years old in January. In celebration of this event
we've put together a collection of the best and most requested recipes
heard over the years. The "Silver Anniversary Cookbook" also includes a
section of WMT Staff favorites. To order your copy, mail us a check for
$14.50 to Silver Anniversary Cookbook, Box 2147, Cedar Rapids, Iowa 52406.
NOTE: If renewing your Bulletin at the
same time, please send separate
checks.
As Dave mentioned, this issue offers many excellent recipes you can try during the holiday season. It always seems strange asking for these recipes on a nice fall day, but it seems the busier we are and the older we get, the holidays are here before we know it. It was fun receiving these new additions for our Open Line files.
The remainder of my thoughts and notes come with much sadness ... change is never easy at any age or stage in ones life. As you know, Dave Hinman who's hosted Open Line for the past six years will be leaving the program. We selfishly hate to see Dave go, but we do understand his need for a career change and an opportunity to be with his family as his daughters grow up. Dave, I wish you the best of luck ...your wit, humor and charm will be missed!
Even though the WMT family changes, our concern for you, the listener and subscriber, remains. Our wish for each of you and your family is a warm and festive holiday season with many treasured memories to carry with you into the future, and for a Healthy, Happy New Year!
Sharon Kaye Reeves
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