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Supplement to The Delphos Herald • November 2012
2– The Herald Holiday Recipe & Gift Guide
3/4 cup hot pepper sauce (such as Frank’s Red Hot) 1 1/2 cups shredded cheddar cheese Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover and cook on low setting until hot and bubbly. Serve with celery sticks, crackers or tortilla chips. Amy Mox Delphos Candy Cane Martini 1 1/2 oz. vodka 1 oz. clear creme de cocoa 1/4 oz. peppermint schnapps liqueur 1/4 teaspoon grenadine syrup Miniature candy canes Fill tumbler 3/4 full with ice. Add the vodka, creme de cocoa, peppermint schnapps and grenadine syrup. Stir or shake. Strain in a martini glass. Garnish with candy cane. Vicki Gossman Delphos pour over oat mixture and stir to coat thoroughly. 3. Spread mixture in an even layer on a large baking sheet. Bake 25 to 30 minutes until golden brown, stirring twice during baking time. Let cool; add raisins and cranberries. Serves 12. Per 2/3 cup serving: 230 calories, 4.5 g. fat, 0 mg chol., 5 g prot, 44 g. carbs, 4 g. fiber, 60 mg sodium. Joan Moening Fort Jennings Bacon Water Chestnuts 12 slices Oscar Mayer bacon, cut crosswise in half 1 can (8 oz.) whole water chestnuts, drained 1/2 cup Miracle Whip dressing 1/2 cup packed brown sugar 1/4 cup chili sauce Heat oven to 350 degrees F Wrap bacon around water chestnuts, secure with toothpicks. Place in shallow baking dish. Mix remaining ingredients, pour over water chestnuts. Bake 30 minutes or until heated through. Substitute: Prepare using Miracle Whip Light Dressing. Joan Moening Fort Jennings Pecan-Stuffed Dates 1 8-ounce box pitted dates 30 pecans halves 10 to 12 slices bacon Preheat the oven to 400 degrees F. Line a cookie sheet with parchment paper. Stuff each date with a pecan half. Cut each slice of bacon into three pieces. Wrap one piece around each stuffed date and secure with a toothpick. Bake until the bacon is browned and crisp, 12 to 15 minutes. Drain and serve. Makes approximately 30 dates. You can substitute whole roasted almonds for the pecans. Martha Dickrede Delphos Meatball Sauce 2 cups ketchup 1/2 cup molasses 1 stick oleo or butter 1/2 cup water 4 tablespoons red or dark vinegar Heat with a bag of meatballs. Marilyn A. Sickels Delphos Glazed Nuts 1 pound nuts (walnuts) 1 egg white 1 tablespoon cold water 1/2 cup sugar 1/2 teaspoon cinnamon 1/4 teaspoon salt Beat whites till foamy. Add water and remaining ingredients. Mix with nuts. Bake 200 degrees F for 1 hour. Stir while baking. Bake on greased cookie sheet. Martha Dickrede Delphos
Appetizers Beverages Snacks
Party Mix 1/2 lb. butter 2 cups Rice Chex 2 cups Corn Chex 2 cups Cherrios 2 cups Kix 2 cups pretzels 2 cups pecans Granola Pesto Dipping Oil 1 teaspoon garlic salt 4 1/2 cups old-fashioned oats, 1/2 cup olive oil 1 teaspoon celery salt uncooked 1/4 cup prepared pesto 1 teaspoon onion salt 1/2 cup sliced almonds 1/8 teaspoon pepper Melt butter in oven. Mix salts into it. 1/2 cup shredded sweetened coconut 1/4 cup balsamic vinegar Add all other ingredients and bake for 1 2 teaspoons cinnamon 1/4 teaspoon salt 1/2 hours at 250 degrees, stirring every 1/4 teaspoon salt 1/4 cup grated Parmesan cheese 15 minutes. 1/2 cup honey 1 French bread baguette-thinly sliced Judy Horstman 1/4 cup apple juice In a small bowl, whisk the oil, vinegar, Cloverdale 1/2 cup raisins pesto, salt and pepper. Pour into shalBuffalo Chicken Dip 1/2 cup dried cranberries 2 (10-ounce) cans chunk chicken, low serving bowl. Sprinkle with Parmesan 1. Preheat oven to 350 degrees F. cheese. Serve with bread. drained 2. Combine oats, almonds, coconut, Vicki Gossman cinnamon and salt in a large bowl. 2 (8-ounce) packages cream cheese Delphos Whisk together honey and apple juice; 1 cup Ranch dressing
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November 2012 The Herald Holiday Recipe & Gift Guide – 3
Chow Mein Haystacks Candy Melt a 12 oz. bag of chocolate chips and 1/2 bag of chow mein noodles and add 1/3 cup peanuts. Drop by spoonsful on baking sheet and chill. Marilyn A. Sickels Delphos Marilyn’s Fruit Dip for Grapes 1/2 cup sugar 1 8-oz. cream cheese (softened) 1 teaspoon vanilla 1 cup sour cream 6-8 cups grapes (whole) (well-drained) 1 package small size Butterfinger candy bar Mix all ingredients. Makes great fruit dessert. Marilyn Sickels Delphos Brad’s Luzianne Lemon/Lime Tea Ade Heavy ... and Lite Things you will need ... 1 gallon pitchpour back into bottles. For tea part ... in a 4-cup measuring cup place 2 cups water and heat in microwave ‘till almost boiling. Place 3 tea bags in hot water and brew “till tea is almost black”. Run cold water over hot tea bags into measuring cup before you squeeze out liquid from bags into cup. You end up with about 4 cups. Heavy style ... 2/3 cup lemon/lime juice 2 cups sugar 3 drops red color 1 measuring cup brewed tea In gallon pitcher place sugar, juice, color. Fill pitcher about 1/3 full with water. Then pour in the hot tea, fill the rest of the way with water to 1-gallon level and stir “till sugar dissolves”. Chill and serve over lots of ice. Lite style... (My favorite way!!!) 1/3 cup lemon/lime juice 1 cup sugar 3 drops red color 1 measuring cup brewed tea In gallon pitcher place sugar, juice, color. Fill pitcher about 1/3 full with water. Then pour the hot tea, fill the rest of the way with water to 1-gallon level and stir “till sugar dissolves”. Chill and serve over lots of ice. For a fancy punch, add Ginger Ale to either style!!! Brad Hohenbrink Delphos
and nuts. Millie Spitnale Delphos
1 4-cup measuring cup 1/2 and 1/2 lemon/lime juice Luzianne family-size tea bags (use only Luzianne) Red food color Water To make Lemon/Lime just buy same size ... 1 jar lemon juice and 1 jar lime juice. Mix them together in a bowl and
Colorful Cauliflower Salad 6 cups fresh caulifloweretes 3 plum tomatoes, chopped 1 cup thinly sliced green onions 1 cup (4 ounces) shredded cheddar cheese 1/2 cup sliced pimento-stuffed olives 1/2 cup mayonnaise 12 bacon strips, cooked and crumbled Creamsicle Salad In a large bowl, combine the cauliflower, 1 small package orange Jello tomatoes, onions, cheese and olives. Add 1 small package cook and mayonnaise; toss to coat. cover and refrigserve vanilla tapioca erate for at least 1 hour. Just before serv3 cups boiling water ing, sprinkle with bacon. Yield: 10 cups. 1 8-oz. Cool Whip Joan Moening 1 11-oz. Mandarin oranges, drained Fort Jennings Add Jello and tapioca to boiling water and allow to return to boil. Remove from Spinach Salad heat. Cool slightly. Stir in Cool Whip and 1 lb. washed, fresh spinach oranges. Chopped fresh mushrooms to taste Refrigerate. 6 large green onions, chopped Ken and Lois Blankemeyer 1 chopped clove garlic Delphos 4 chopped hard-boiled eggs 8 slices fried crumbled bacon Cinnamon Candy Salad Dressing: 1 3-oz. package cherry jello 1/2 teaspoon salt 1 cup hot water 1/2 cup oil 1/4 cup red cinnamon candies 1/4 cup vinegar 1/2 cup boiling water 3 teaspoons lemon juice 1 cup chopped apples Mix the dressing ingredients, set aside. 1 cup chopped celery Toss first four ingredients together. Add 1/2 cup chopped walnuts dressing ingredients to salad and toss. Dissolve Jello in 1 cup hot water. Add Let set 1/2 hour before serving. candy to 1/2 cup boiling water, stir to disAdd eggs and bacon just before servsolve; add enough water to make 1 cup ing. liquid. Add to Jello. Joan Moening When partly set, add the celery, apples, Fort Jennings
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4– The Herald Holiday Recipe & Gift Guide
1/2 cup granulated brown sugar or white sugar Preheat the oven to 350 degrees. Grease and flour 12 muffin cups. In a bowl, combine the flour, baking powder, and 1/2 cup sugar. In another bowl, combine the butter, egg, and milk, and blend well. Pour the wet ingredients into the flour mixture and, with a spatula, stir until just combined. Do not beat or overmix; it’s okay if there are lumps in the batter. Gently fold the blueberries into the batter. Spoon the batter into the muffin cups, filling each cup about two-thirds full. Bake for 10 minutes and remove from the oven. Sprinkle the tops of the muffins with the granulated brown sugar and return the muffins to the oven to bake for an additional 10 to 20 minutes, until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Let cool for about 10 minutes in the pan before turning the muffins out. to hook and cleans sides of bowl, about 2 Martha Dickrede minutes. Knead on Speed 2 for 2 minutes Delphos longer. Place in a greased bowl, turning to Basic Sweet Dough grease top. Cover; let rise in warm place, 3/4 cup milk free from draft, until doubled in bulk, about 1/2 cup sugar 1 hour. 1 1/4 teaspoons salt Punch dough down and shape as 1/2 cup butter or margarine desired for rolls or coffee cakes. 2 packages active dry yeast Martha Dickrede 1/3 cup warm water (105 degrees to Delphos 115 degrees ) 3 eggs, at room temperature Cinnamon Swirl Rounds 5 1/2-6 1/2 cups all-purpose flour 1 cup brown sugar Combine milk, sugar, salt and butter in 1 cup sugar small saucepan. Heat over low heat until 1/2 cup butter or margarine butter melts and sugar dissolves. Cool to 1/4 cup all-purpose flour lukewarm. 1 1/2 tablespoon cinnamon Dissolve yeast in warm water in warmed 1/2 cup chopped nuts bowl. Add lukewarm milk mixture, eggs, 1 recipe Basic Sweet Dough (above) and 5 cups flour. Attach bowl and dough Place brown sugar, sugar, butter, flour, hook. Turn to speed 2 and mix 2 minutes. cinnamon, and nuts in bowl. Attach bowl Continuing on Speed 2, add remaining and flat beater. Turn to Speed 2 and mix flour, 1/2 cup at a time, until dough clings for 1 minute. Roll dough to a 10x30x1/4-inch rectangle. Spread sugar-cinnamon mixture evenly on dough. Roll dough tightly from long side to form 30-inch roll, pinching seam together. Cut into twenty-one 1 1/2inch slices. Place 7 rolls each in 3 greased 8 x 1 1/2-inch cake pans. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Bake at 350 degrees for about 20 minutes. Remove from pans immediately. Spread Caramel Glaze recipe below) over warm rolls. Yield: 21 rolls. Caramel Glaze 1/3 cup evaporated milk 2 tablespoons brown sugar 1 1/2 cups powdered sugar 1 teaspoon vanilla Combine evaporated milk and brown sugar in small saucepan. Over medium heat, cook, stirring constantly, until mixture begins to boil. Place milk mixture, powdered sugar, and vanilla in bowl. Attach bowl and flat beater. Turn to Speed 4 and beat until creamy, about 2 minutes. Martha Dickrede Delphos Makes 12 muffins.
Blueberry Muffins 2 cups all-purpose flour 2 tablespoons baking powder 1/2 cup sugar 1/2 cup (1 stick) unsalted butter, melted 1 egg, slightly beaten 3/4 cup whole milk 1 1/2 cups fresh blueberries
1 pkg. 6” soft tortilla shells 1 - 8 oz. tub chive & onion cream cheese spread 1 sm. can diced black olives 2 sm. jars pimentos or roasted red peppers 1/2 pkg. fresh baby spinach 1 - 16 oz. pkg. shaved/sliced turkey lunchmeat 1 - 8 oz. bag shredded Mexican cheese Spread 1 1/2 tbsp. cr. cheese on each tortilla shell, covering evenly to edges. Go about 2” from edge and starting with olives and ending with shredded cheese. Put a strip of the last 5 ingredients, one beside the next. Roll them up starting at the Mex. cheese side and roll towards the olives Wrap the roll in alum. foil and put in the refrigerator for at least 1 hr. Unwrap and cut the ends off each roll. You can eat those now. Slice the rolls into 1” pcs. and arrange on your party tray.
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HOLIDAY RECIPE FOR LIFE 1 cup Good Thoughts 1 cup Kind Deeds 1 cup Consideration for Others 3 cups Forgiveness 2 cups Well Beaten Faults Mix thoroughly and add tears of joy, sorrow and sympathy for others. Fold in 4 cups of prayer and faith to lighten other ingredients and raise the texture to great heights of Christian living. After pouring all this into your daily life, bake well with the heat of human kindness. Serve with a smile.
Submitted by Shirley Ladd, Delphos
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Crockpot Dressing 1 lb. loaf of bread, toasted and cubed 1 can chicken broth Brad’s Mexican Lasagna 1 can cream of chicken soup 4 pounds ground turkey 1 can cream of celery soup 4 packs Taco meat seasoning 3/4 cup melted margarine 2 onions chopped fine 3 eggs 3 cans corn, drained 1 1/2 cups chicken, cooked and diced 2 cans black beans, drained 1 rib celery - diced 1 large can black olives, sliced 1 onion - diced 3 packs tortillas, 8-inch or larger Pinch of salt 2 8-oz. bag shredded Mexican cheese Pinch of poultry seasoning 1 8-oz. bag shredded Mozzarella Mix all ingredients together. Put in cheese crockpot and cook 1/2 hour on high or 4-5 2 16-oz. jars Taco sauce hours on low. Add a little milk or water if it 1 can refried beans seems too dry. Sour cream Fry turkey and onion in large pot. When Meatballs done do not drain!!! 1 -1 1/2 lb. hamAdd taco seasoning, mix well, then add burger refried beans, mix well. Then mix in corn, 1 small onion, olives, and black beans. chopped Spray a large roaster with good coat 1 teaspoon salt of cooking spray. Then place layer of 1 teaspoon pepper tortillas on the bottom of roaster. Cover 1/2 cup bread the tortillas with 1/2 inch of meat mix, crumbs sprinkle with Mexican cheese and spoon 1 teaspoon garlic some taco sauce in spots and spread over 1 tablespoon the meat/cheese layer. Repeat ‘till final Worcestershire sauce meat layer is on top. Bake at 350 degrees 1 teaspoon A-1 sauce uncovered for 30 minutes. Then cover and 1/4 cup milk bake another 30 minutes. Uncover and 1 egg sprinkle any remaining Mexican cheese 1 tablespoon oregano and the Mozzarella on top and bake at 400 Mix all ingredients in a large bowl. degrees for about 20 minutes or until the Makes 24 meatballs. cheese is done. Remove from oven and Cook in sauce for 4 hours. let stand 10 minutes before serving. Serve with lots of sour cream. Dried Beef Casserole Leftovers reheat great in a microwave! 3 oz. dried beef Note ... This is the size I make when I 1 cup grated cheese cook for the guys and there are never any 1 cup dry macaroni leftovers. However ... If you are cooking Diced onion for “humans” this is a very easy recipe to 1 can cream of mushroom soup cut down. 1 soup can of milk Brad Hohenbrink 3 chopped hard-boiled eggs (optional) Delphos Place ingredients in casserole dish. Stir. Let soak overnight in refrigerator. Stuffed Green Peppers Bake in preheated oven at 350 degrees for This is a good recipe. I usually cut the 1 hour or until done. peppers in half after blanching. I fill half peppers with the meat mixture. Sweet Glaze Meatloaf 6 green bell peppers 1-1 1/2 lb. hamburger Salt and pepper to taste 1/4 cup milk 1 lb. ground beef 1 egg 1/3 cup chopped onion 2 slices bread (optional) 1 (14.5 oz.) can whole peeled toma1/4 cup chopped onion toes, chopped Salt and pepper to taste 1 teaspoon worcestershire sauce Glaze: 1/2 cup uncooked rice 1/2 cup catsup 1/2 cup water 1/4-1/2 teaspoon nutmeg 1 cup shredded cheddar cheese 1/4 cup brown sugar 1 can tomato soup - thin a little with 1/4-1/2 teaspoon dry mustard water Mix hamburger, milk, egg, bread, onion, Take seeds and stem off of green pep- salt and pepper; form loaf into pan. pers. Blanch in boiling water for 5-8 minGlaze: Blend catsup, nutmeg, sugar, utes. Brown beef with onion. Add toma- mustard. Spread over loaf. toes, worcestershire sauce, rice, water, Bake at 325 degrees for 20-25 minsalt and pepper. cook until rice is soft. utes.
Stuff blanched peppers with meat, rice, tomato mixture. Put shredded cheese over the top of peppers. Pour tomato soup over the top also. Bake 350 degrees 25-35 minutes uncovered. Grace Marihugh Delphos
November 2012 The Herald Holiday Recipe & Gift Guide – 5
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6– The Herald Holiday Recipe & Gift Guide
Judy Horstman Cloverdale 1/4 cup pepper 1/4 cup butter 2 cups hot milk Butter baking dish. Heat butter and milk. Pour over potatoes, flour, salt and pepper. Bake at 350 degrees 1/2 hour, covered., 60 to 70 minutes, uncovered. Variations: Can put slices of cheese on top last 15 to 20 minutes. Also you can add cubed ham before baking. Cook all this in a slow cooker on high for 2 to 2 1/2 hours or on low for approximately 4 to 5 hours.
Carrot Broccoli Casserole 1 package (16 oz.) baby carrots 1 1/2 lbs. fresh broccoli or 2 packages (10 oz.) frozen chopped broccoli, thawed 8 oz. Velveeta cheese, cubed 3/4 cup margarine, divided 1 3/4 cups Ritz crackers, crushed Place 1-inch water in saucepan. Add carrots. Bring to a boil. Reduce heat. Cover and simmer five minutes. Add broccoli. Cover and simmer 6-8 minutes longer. Drain and set aside. In a small saucepan, cook and stir the cheese and 1/4 cup butter until smooth. Stir in broccoli and carrots. Melt remaining butter. Toss with cracker crumbs. Sprinkle 1/3 of mixture into a greased 2 1/2 quart casserole. Top with 1/2 of vegetable mixture. Repeat layers. Sprinkle with remaining crumb mixture. Bake uncovered at 350 degrees 35-40 minutes.
Cheesy O’Brien Egg Scramble 1 (28 oz.) frozen O’Brien hash browns 1/2 teaspoon garlic salt 1/4 teaspoon pepper 1 can condensed cheddar cheese soup, undiluted 1 lb. sliced bacon, cooked and crumbled 12 eggs, lightly beaten 2 tablespoons butter 2 cups shredded cheddar cheese In a large skillet prepare hash browns according to package directions. Sprinkle with garlic salt and pepper. Transfer to a greased 2 1/2 quart baking dish. Top with soup. Set aside 1/2 cup bacon, sprinkle remaining bacon over soup. In another skillet scramble eggs in butter until nearly set. Spoon over bacon. Sprinkle with cheese and reserved bacon. Bake uncovered at 350 degrees for 20-25 minutes or until cheese is melted. Judy Horstman Cloverdale Scalloped potatoes 4 cups thinly sliced potatoes 3 tablespoons flour 1 teaspoon salt
Vegetables in Sour Cream 1 package (10 ounces) frozen mixed vegetables 1 package Betty Crocker sour cream ‘n chive potatoes 2 1/4 cups water 2/3 cup milk 2 tablespoons margarine or butter 1 jar (2 ounces) sliced pimiento, Creamed Potatoes and Vegetables drained 1 package (10 ounces) frozen green 1/2 teaspoon salt peas Rinse frozen mixed vegetables under 1 package Betty Crocker creamed running cold water to separate, drain. Heat potatoes all ingredients to boiling in 10-inch skillet, 2 cups water stirring frequently. Reduce heat; cover and 1 1/2 cups milk simmer, stirring occasionally, until potatoes 1 jar (2 ounces) pimiento, drained and are tender, 30 to 35 minutes. chopped Serves 6. 1 can (2 ounces) mushroom stems and pieces, drained Creamy onion-bacon potatoes 1 teaspoon seasoned salt 4 cups water 1/8 teaspoon lemon pepper 1/2 teaspoon salt Rinse frozen peas under running cold 1 package Betty Crocker creamed powater to separate; drain. Heat all ingre- tatoes dients to boiling in 10-inch skillet, stirring 1 3/4 cups milk frequently. Reduce heat; cover and sim2 tablespoons margarine or butter mer, stirring occasionally, until potatoes 4 slices bacon, crisply fried and crumare tender, 20 to 25 minutes. bled, or 2 tablespoons imitation bacon Serves: 6. 1 tablespoon instant minced onion Heat water and salt to boiling in 2-quart Sweet and Creamy Corn saucepan; add potato slices. Cook un2 16-oz. bags frozen corn til tender, 13 to 15 minutes; drain. Stir in 1 8-oz. package cream cheese, cubed remaining ingredients. Cook, stirring con1/4 cup butter, cut up stantly, until thick, 3 to 5 minutes. 2 tablespoons sugar Serves 6.
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November 2012 The Herald Holiday Recipe & Gift Guide – 7
1/4 cup water Egg salad and Mix all together. Drop on cookie sheet cucumber sandwiches 1-inch apart. Do not flatten. Spray nonstick 1/2 cup chopped red onion cookie oil on cookie sheet. 1/2 cup mayonnaise Bake 375 degrees for 8-10 minutes. 1/4 cup sour cream Irma Kill 2 tablespoons Dijon mustard Delphos 1/2 teaspoon pepper 1/4 teaspoon salt 8 hard-cooked eggs, chopped 1 large cucumber, sliced 1 tablespoon dill weed* 12 slices sourdough bread, toasted In a small bowl, combine the first six ingredients. Add eggs; stir gently to combine. In another bowl, toss cucumber and dill. Spread egg salad over six slices of toast; top with cucumbers and remaining toast. Serve immediately. Yield: 6 servings. *Use less dill if dried, more if you choose Filled Date Drop Cookies fresh herb. 1 cup soft shortening 2 cups light brown sugar Escalloped cabbage 2 eggs Slice cabbage and boil until tender; 1/2 cup sour cream put in casserole dish and pour over it 1 1 teaspoon vanilla can cream of mushroom soup and 2 or 3 1 teaspoon soda chopped hard-boiled eggs. Then top with 1 teaspoon salt buttered bread crumb. 1/2 teaspoon cinnamon Bake 325 degrees 15-20 minutes. 3 1/2 cups plus 2 tablespoons flour 1 cup chopped dates or 1/2 cup dates and 1/2 cup nuts 1 cup white sugar 1/2 cup hot water Mix shortening, brown sugar and eggs. Stir in sour cream and vanilla. Then stir in flour, soda, salt and cinnamon. Drop by teaspoon onto ungreased cookie sheet. Make an indentation in the center of each cookie. Combine white sugar, hot water and dates (or dates and nuts). Cook until thick. Fill each unbaked cookie with the cooked filling. Bake 350 degrees approximately 10 minutes. Take note: These cookies won First Prize at a cooking school. Mrs. Robert Brickner Venetian Torte 1 - 3 oz. package lime jello 1 - 3 oz. package raspberry jello Dissolve in 1 1/2 cups water each. Pour each in flat dish 6x8 or so. When it is set, cut in cubes. Then mix with 3 cups mini marshmallows, 1 cup drained crushed pineapple, one 8 oz. of Cool Whip. Chill. Mary T. Grothouse Delphos Brad’s Toffee 2-cups sugar 4 sticks butter 1 tablespoon white corn syrup 6 tablespoons water *Be warned!! This is the most frustrating recipe you will ever cook but if you master it, you will have people at your feet!! Mix sugar, water, syrup and butter in heavy pan. Stir till melted and beginning
to boil. Cook watching the candy thermometer carefully and stirring from time to time. You want to gradually get to 290 degrees. If you cook too slow the candy will burn on the bottom and will not set when you pour it out. If you cook too fast the candy will burn and become too dark and smoky. As you approach 270 degrees you will begin picking up darker color from the bottom of the candy. You will also begin getting some smoke. Begin stirring constantly as you watch the thermometer rise. Streaks of darker candy will come up from the bottom as you stir. Monitor temp and color and smoke. You will probably need to lower the heat a little. When you reach 290 degrees, remove from heat and stir till candy stops bubbling. Pour onto lightly buttered cookie sheet to cool. As candy is cooling, score with pizza cutter or spatula and then break into squares when nearly cool. Do not allow to completely cool before breaking into squares. The candy will be just warm enough to melt the butter on the cookie sheet but cool enough to snap when you break it into squares. Drop the squares into air tight containers. Over the next 24 hours, the candy will absorb the film of butter from the cookie sheet and become more crumbly. Unfortunately, you now have to clean the pan which will have carbon burned on in places. But this candy is worth it!!! Brad Hohenbrink Delphos
Wine Cake Serves 10-12 Cake: 1 yellow cake mix 1 (3 3/4-oz. package) instant vanilla pudding 4 eggs 1/2 cup oil 1/2 cup cold water 1/2 cup white, fruity wine 1 1/4 cup chopped walnuts or pecans Mix all except nuts for 3 minutes. Fold in 3/4 cup nuts. Put rest of nuts on greased, floured bottom of 10 in. tube pan. Add batter. Bake 325 degrees 50-60 minutes. Glaze: 1/2 cup butter 1/4 cup water 1 cup sugar 1/4 cup same wine Combine all, boil 1 minute. Drizzle over cake that toothpicks pricked. Leave in pan overnight. Best if made two days ahead. Ken and Lois Blankemeyer Delphos Cake Mix Cookies 1 box cake mix 1 whole egg 1 tablespoon vegetable oil
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8– The Herald Holiday Recipe & Gift Guide
Flan A Mexican Dessert Extra rich version! Caramel... 1 cup sugar Flan... 6 eggs 1 can sweetened condensed milk 1 can condensed milk (use empty can to measure water) 1 can of water 1/4 cup sugar 1 teaspoon vanilla Directions: Place bread pan into a larger pan. Hold down the bread pan while filling the larger pan with warm water. Fill to about one inch depth. Then place the water filled pan into a 400 degree oven while you prepare the flan. To make caramel, place sugar in saucepan and heat over moderate heat. (Take care that the sugar does not begin to smoke. Stirring sugar once it begins to melt will help to keep it from burning.) The color of the melted sugar will be a light golden amber. Pour the liquid sugar into a bread pan, spread it to cover the bottom of the pan and up the sides about an inch. Set the pan aside to cool. Mix eggs, sugar, vanilla, water, and milk thoroughly but do not froth it up. (I like
Rum Pie a wire whisk.) Pour the mix into the bread 1 cup sugar pan and place into the water filled pan in 2 tablespoons cocoa the oven. Bake for about 50 minutes to 1 stick butter 1 hour or until the flan is firm and a knife 2 eggs plunged in the center comes out clean. 1 cup whipping cream Allow to cool. Then after the flan is cool 1/2 cup corn syrup allow it to set for a few hours. (During this 3 tablespoons flour time the flan is dissolving the caramel into 1/4 teaspoon salt syrup.) 6 tablespoons rum, dark or amber When ready to serve, cut around edges Melt butter, then blend in sugar, cocoa, with a knife then place and hold a serving plate against the bread pan. Invert syrup, flour, salt, rum, eggs and cream. Pour and allow the caramel syrup to drain over into defrosted deep dish pie shell. Bake 350 the flan. Spoon syrup over the flan and degrees for 50 minutes to 1 hour. Brad Hohenbrink serve. Delphos Don’t worry about leftovers ... there won’t be any!!! Pink Snowflake Brad Hohenbrink 1 3/4 cups sugar Delphso 1/2 cup water 1/2 cup light corn syrup Candy Apple Delight 2 teaspoons almond extract 2 (8-ounce) cans crushed pineapple, 3 teaspoons butter drained 3 or 4 quarts popped corn 8 ounces frozen whipped topping, Combine sugar, water, corn syrup and thawed 3 Granny Smith apples, peeled, sliced, butter in pan. Stir constantly while you bring the mix to a boil. Put candy thermometer cut into quarters 3 (2-ounce) Snickers candy bars, into mix and cook to 300 degrees. Add red food color to make a light red, also add chopped almond extract. Pour candy over popcorn 1/2 cup peanuts, chopped Mix the pineapple and whipped top- and stir to coat. ping in a medium mixing bowl. Fold in the When candy apples, candy and peanuts. Chill, cov- begins to set up turn mass ered, until serving time. onto lightly Yield: 8 servings. cookie Per serving: Calories 299; Fat 15 g; oiled sheet. When Sodium 58 mg; Dietary Fiber 3 g. Patricia Brinkman cool, break into Delphos bite-size pieces. Store in air-tight containers. Brad Hohenbrink Delphos Chocolate Cherry Pecan Cake 1/2 cup cocoa 1 1/2 cups flour 1 teaspoon baking powder 1 stick butter soft 3/4 cup sugar 3 eggs 1 teaspoon vanilla 1 cup milk 1 cup candied cherries 1 cup chopped pecans Cream soft butter, cocoa, sugar, eggs and vanilla. Add flour and baking powder, begin mixing adding milk. Mix till batter is smooth, then fold in cherries and pecans. Pour into greased and floured baking pan. Bake at 350 degrees for 30 minutes or till toothpick comes out clean. Cool and frost with fudge frosting. Frosting: 4 cups powdered sugar 1/3 cup vanilla water 1 stick butter 1/8 cup cocoa Melt butter over low heat in pan large enough to hold frosting mix. In 1/3 cup measure place 1 teaspoon of vanilla and fill the rest with water. When butter is melted whisk in cocoa and add vanilla water. Whisk vanilla water in and bring to a boil. Turn off heat and whisk the powdered sugar into the mix while pot is still on the hot burner. When mix is smooth, pour onto cooled cake and allow to cool. Brad Hohenbrink Delphos Cherry Cordial Cake 1 cup sugar 4 tablespoons cocoa 1 cup Miracle Whip 2 cups flour 1 tablespoon baking soda 1 cup water 1 10-oz. jar Maraschino cherries 1 squirt vanilla Special frosting (recipes follows) Place cherries into food processor reserving juice for later. Chop cherries to about 1/8th inch chunks and set aside. Place sugar in mixing bowl and stir in cocoa till mixed with sugar, then add Miracle Whip and vanilla and mix well. Add flour and baking soda and water. Mix till batter is smooth then fold in chopped cherries. Pour into floured baking pan and bake at 350 degrees for 20 to 30 minutes. A toothpick will come out clean. Set cake aside to cool. Frosting: 1/4 stick butter 1 to 1 3/4 cups powdered sugar Vanilla Cherry juice Cherry frosting... Melt butter in sauce pan then reduce heat and add a splash of milk. Mix in 1-cup powdered sugar and stir with whisk ... add a little cherry juice and whisk to smooth consistency. Add 1/2 cup more powdered sugar and a little more cherry juice to bring back smooth consistency. This usually gives you enough frosting for a 9”x13” cake. Warm the frosting till it feels hot to your finger then drizzle it thinly over the cake in alternating rows leaving exposed cake in between. Vanilla frosting... Melt butter in sauce pan then reduce heat and add a splash of milk. Mix in 1-cup powdered sugar and stir with whisk ... add a squirt of vanilla and whisk to smooth consistency. Add 3/4 cup more powdered sugar and a little more milk to bring back smooth consistency. This usually gives you enough frosting for a 9”x13” cake. Warm the frosting till it feels hot to your finger then drizzle it thinly over the cake in the alternating rows of exposed cake in between the cherry rows and also a very fine drizzle over the cherry rows to give a lacy look to the cake with the pink cherry showing through the gaps in the vanilla layer. Set the cake aside until the next day as the moisture from the cake partially melts the lower frosting layers and gives a cherry cordial effect to the frosting. The taste is surprisingly like cherry cordials. Covering the cake with a tight plastic wrap (don’t let the wrap touch the frosting) enhances the effect. Or if your cake pan has a cover, that works great too!! This cake is a little more complicated ... but it’s worth it!! Brad Hohenbrink Delphos 1 1 3 3 1 1 1 Pumpkin Soup can pumpkin onion, minced cups water chicken boullion cubes teaspoon ground thyme cup whole milk teaspoon dried parsley
Melt butter in soup kettle. Then saute to a wire rack. onion until golden. Stir in pumpkin, water, Yield: 1 dozen milk, thyme, and parsley. Add boullion cubes and cook over low heat stirring occasionally until soup is smooth and slightly thickened. You may need to add another boullion cube depending on your pumpkin. Brad Hohenbrink Delphos Maple Oatmeal Cookies 3/4 cup butter, softened 1/2 cup sugar 1 egg 1 cup maple syrup 1 teaspoon vanilla extract 3 cups quick-cooking oats 1 1/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup chopped pecans 1/2 cup raisins In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, syrup and vanilla. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and raisins. Drop by tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 350 degrees for 10-12 minutes or until lightly browned. Cool for two minutes before removing from pans to wire racks. Yield: 5 1/2 dozen cookies. Maryalice Davey Delphos Pumpkin Cranberry Muffins 1 1/4 cups whole wheat flour 3/4 cup sugar 1/4 cup oat bran 1 1/2 teaspoon ground cinnamon 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 eggs, beaten 1 cup canned pumpkin 2/3 cup plain yogurt 1/4 cup canola oil 3/4 cup dried cranberries In a large bowl, combine the first seven ingredients. In another bowl, combine the eggs, pumpkin, yogurt and oil. Stir into dry ingredients just until moistened. Fold in cranberries. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 400 degrees for 15-20 minutes or until a toothpick comes out clean. Cool for five minutes before removing from pan
November 2012 The Herald Holiday Recipe & Gift Guide – 9
Maryalice Davey Delphos Peanut Butter Blossoms Ingredients: 1/2 cup Crisco Butter Flavor all-vegetable shortening 1/2 cup Jif Creamy Peanut Butter 1/2 cup firmly-packed brown sugar 1/2 cup granulated sugar 1 large egg 2 tablespoons milk 1 teaspoon vanilla extract 1 3/4 cup Pillsbury Best All-Purpose Flour 1 teaspoon baking soda 1/2 teaspoon salt Sugar 48 foil-wrapped milk chocolate prices, unwrapped Directions: Heat oven to 375 degrees. Cream together shortening, peanut butter, brown sugar and 1/2 cup sugar. Add egg, milk and vanilla. Beat well. Stir together flour, baking soda and salt. Add to creamed mixture. Beat on low speed until stiff dough forms. Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet. Bake for 10 to 12 minutes or until golden brown. Top each cookie immediately with an unwrapped chocolate piece, pressing down firmly so that cookie cracks around edge. Remove from cookie sheets to cool. Yield: 4 dozen. Joan Moening Fort Jennings 7 1/2 cups confectioners’ sugar 2 cups chopped walnuts 2 teaspoons maple flavoring 1 teaspoon vanilla extract 4 cups (24 oz.) semisweet chocolate chips 2 oz. bittersweet chocolate, chopped 2 teaspoons shortening In a small saucepan, combine milk and butter. Cook and stir over low heat until butter is melted. Place the confectioners’ sugar in a large bowl; add milk mixture and beat until smooth. Stir in the walnuts, maple flavoring and vanilla. Roll in 3/4 inch balls. Place on waxed paper-lined baking sheets. Refrigerate for one hour. In microwave, melt the chips, bittersweet chocolate and shortening. Stir until smooth. Dip balls in chocolate. Place on waxed paper. Let stand until set. I also use other flavorings - raspberry, orange, peppermint, etc., omit the nuts. Judy Horstman Cloverdale Summer Cake 1 yellow cake mix 1/4 cup oil 4 eggs 1 can mandarin oranges Topping 1 large vanilla pudding 1 can crushed pineapple, juice and all 1 large Cool Whip Mix together cake ingredients. Bake for 35 minutes or until done. Mix together topping except Cool Whip. Add Cool Whip spread on cooled cake. Chill. Carl Landwehr Fort Jennings
Caramel Apple Pie 1 cup sugar 1/4 cup all-purpose flour 1 tsp. ground cinnamon 6 cups peeled and chopped Jonathan apples 1/2 cup caramel-apple dip 2 tablespoons milk 1 cup all-purpose flour 1/2 cup packed brown sugar 1/2 cup butter or margarine In large bowl, mix sugar 1/4 cup flour and cinnamon. Add the apples and toss to coat. Transfer to pastry lined pie plate. Combine two tablespoons of caramelapple dip and two tablespoons milk, drizzle over apples. Delectable Maple In another bowl, combine one cup flour Nut Chocolates and brown sugar. Cut in 1/2 cup butter 1 can (14 oz.) sweetened condensed until mixture resembles coarse crumbs. milk Sprinkle over filling. 1/2 cup butter, cubed Cover edge of pie with foil to prevent overbrowning. Place on baking sheet. Bake in 350 degree oven for 30 minutes. Remove foil and bake 25 to 30 minutes longer until golden. Cool 10 minutes. Drizzle rest of caramel dip over top. Alice Warnecke Delphos
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10– The Herald Holiday Recipe & Gift Guide
Chocolate Pizza 1 (12 oz.) package real semisweet chocolate chips 1 lb. white almond bark, divided 2 cups miniature marshmallows 1 cup crisp rice cereal 1 cup peanuts 1 (6 oz.) jar red marachino cherries, drained, cut in half 3 tablespoons green marachino cherries, drained, quartered 1/3 cup flake coconut 1 teaspoon oil Melt chocolate chips with 14 ounces almond bark in large saucepan over low heat, stirring until smooth; remove from heat. Stir in marshmallows, cereal and peanuts. Pour into greased 12-inch pizza pan. Top with cherries; sprinkle with coconut. Melt remaining 2 ounces almond bark with oil over low heat, stirring until smooth; drizzle over coconut. Chill until firm; store at room temperature. Doris Dienstberger Delphos
Cook until lukewarm and thick, stirring Preheat oven to 375 degrees. Grease 18 medium muffin cups or line with paper constantly. Cream: baking cups. Combine flour, sugar, cocoa, 1 cup sugar baking soda and salt in a small bowl; mix Pinch of salt well. Add buttermilk, butter and egg; blend 1/2 teaspoon vanilla just until dry ingredients are moistened. Fill 1 cup shortening (1/2 butter) muffin cups 1/3 full. Place a “surprise” in Add to flour mixture and beat until fluffy. center of each, pressing down slightly. Top Millie Spitnale with remaining batter, filling cups 2/3 full. Delphos Bake 17 to 22 minutes or until top springs back when lightly touched. Cool. Dump Cake Makes 18 cupcakes. 1 box yellow cake mix Maryalice Davey 1 medium can crushed pineapple Delphos 1 large can cherry pie filling 1 stick melted butter or oleo Cherry Soda Cracker Dessert 1 cup chopped pecans 6 egg whites, beat till frothy, not stiff. Dump yellow cake mix in 11x14 inch pan. Add 3/4 teaspoon cream of tartar, beat Add pineapple, then pie filling. Pour melted till stiff. Add 2 cups sugar, gradually till forms butter over this. Top with pecans. peak. Surprise! Cupcakes Bake 1 hour (375 degrees) until brown. Add 2 cups soda crackers (15) broken Cupcakes: Alice Landwehr up. 1 1/2 cups all-purpose flour Fort Jennings Add 3/4 cup nuts, 2 teaspoons vanilla. 1 cup Domino® granulated sugar Mix. 1/4 cup unsweetened cocoa Oatmeal Cake Place in 9x13 greased pan and a smaller 1 teaspoon baking soda 1 1/4 cup boiling water one. 1/4 teaspoon salt 1 cup oats (quick or old-fashioned) Bake 350 degree oven for 20 minutes. 1 cup buttermilk 1/2 cup butter or margarine, soft Cool. 1/2 cup butter or margarine, melted 1 cup granulated sugar Add 12 oz. Cool Whip on top. Add cherry 1 egg, lightly beaten 1 cup firmly packed brown sugar pie filling on top and chill. Frosting: Pineapple Chiffon Pie 1 teaspoon vanilla Makes one large 9x13 dessert and a 2 cups Domino® confectioners sugar 1 1/2 cups crushed vanilla wafers (about 2 eggs smaller one. 1/4 cup butter or margarine, softened 45 wafers) 1 1/2 cups sifted all-purpose flour A very festive red, crunchy dessert. 3/4 teaspoon vanilla 1 cup sugar 1 teaspoon soda You’d never guess soda crackers are in it. 2 to 3 tablespoons milk 1/3 cup butter, melted 1/2 teaspoon salt Can’t taste them at all. 1 to 2 drops food coloring (optional) 1 package (3 oz.) lemon gelatin 3/4 teaspoon cinnamon Alice Heidenescher Surprises: 1 1/2 cups unsweetened pineapple juice 1/4 teaspoon nutmeg Delphos Whole maraschino cherries, drained or 1 egg, beaten Pour boiling water over oats, cover; 1 3/4 cups heavy whipping cream, unwrapped caramels, chocolates, mint patlet stand 20 minutes. Beat butter until Banana Pudding ties or pecans or walnut halves. whipped 2 small packages instant banana cream creamy, gradually add sugar; beat until fluffy. Blend in vanilla and eggs. Stir in pudding oats. Sift together flour, soda, salt, and 1 can sweetened condensed milk spices. Add to creamed mixture; mix well. 1 8-oz. container cool whip Pour into well-greased and floured 9-inch 1 box wafers square pan. Bake in preheated oven 350 Bananas Mix pudding according to directions on degrees F for 50-55 minutes. Do not package. Add sweetened condensed milk remove from pan. Oatmeal Cake Frosting and cool whip. Mix well. 1/4 cup butter or margarine, melted In 9x13” pan, pour layer of pudding mixSanta will be visiting 1/2 cup firmly packed brown sugar ture, then a layer of sliced bananas on top Kennedy-Kuhn on 3 tablespoons half and half of pudding mixture. Then a layer of wafers 1/3 cup chopped nutmeats on top of bananas. Repeat with a layer Saturday, November 29 1/2 cup shredded or flake coconut of pudding mixture, bananas, and wafers. from 9 A.M. until noon. Combine all ingredients; spread over Pour rest of pudding mixture on top. cake. Broil until bubbly. Refrigerate. Serve warm or cold. Minnie Moenter You can have bring your Millie Spitnale Delphos Please a free Delphos picture own camera and taken with Santa Red Velvet Cake among the John Deere Three Layer Cookies 1/2 cup shortening take a picture of Santa! 1 cup flour 1 1/2 cup sugar toys. 1/2 cup butter 2 eggs There will be a gift Bake 350 degrees for 15 minutes. Beat together until creamy. for the little ones Make paste of: There will be a gift forand 1/2 cup coconut 2 tablespoons cocoa refreshments will 1 1/2 cups brown sugar the little ones and refresh2 oz. red food coloring, adding a little at 1 cup nuts a time. ments will be served. be served. 2 tablespoons flour Add to first mixture: 1/2 teaspoon baking powder 2 1/4 cup flour 2 eggs 1 cup buttermilk 1 teaspoon vanilla 1 teaspoon salt Spread. Bake 25-30 minutes. 1 teaspoon vanilla We look forward to being one of your Dissolve: Topping: Christmas traditions! 1 teaspoon soda in 1 teaspoon vinegar 1 1/2 cups powdered sugar and add to mixture last. 2 tablespoons butter Bake 340 degrees F for 35 minutes. 2 tablespoons orange juice (corner of 224 & Liberty-Union Road) Icing: 1 teaspoon lemon juice 5 tablespoons flour Millie Spitnale 1 cup milk Delphos Combine the wafer crumbs, sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375 degrees for 8-10 minutes or until lightly browned. Cool on a wire rack. In a small saucepan, combine the gelatin, pineapple juice and egg. Cook and stir over low hat until mixture is slightly thickened and a thermometer reads 160 degrees (do not boil), about 10 minutes. Remove from the heat; transfer to a bowl. Cover and refrigerate for 30 minutes, stirring occasionally. Fold whipped cream into filling. Spread evenly into crust. Refrigerate for 4 hours or until set. Yield: 8 servings. Maryalice Davey Delphos
Santa will be visiting Kennedy-Kuhn on Saturday, November 24 from 9 a.m. until noon.
We look forward to being one of your Christmas traditions! 10305 Liberty-Union Road, Van Wert, Ohio 45891 419-238-1299
Brad’s Pumpkin Fudge 3 cups sugar Mandarin Fluff Dessert 1 cup whipping cream 2 cans (15 oz. each) Mandarin oranges 3 tablespoons corn syrup (well-drained) 1/2 cup pumpkin 1 carton (8 oz.) frozen whipped cream 1/4 teaspoon salt (thawed) 1 teaspoon pumpkin pie spice 1/2 cup chopped pecans 1 1/2 teaspoon vanilla “good squirt” Place oranges in bowl. Fold in whipped 1/4 cup or 1/2 stick butter topping. Just before serving add pecans. Place all in saucepan and bring to a boil Marilyn A. Siefker stirring constantly, then reduce heat to a Delphos slow boil. Cook to 235 degrees. Remove from heat and beat or whisk until mix thickMince Meat Drop Cookies ens and begins to lose its gloss. Pour into 1/4 cup shortening pan greased with butter or cooking spray. 1/2 cup sugar When firm cut into squares. 2 1/2 teaspoons baking powder *Note: For the best fudge, a power 1 cup mince meat whisk is the secret!!! 1 1/4 cups sifted flour Brad Hohenbrink 1 egg Delphos 1/4 teaspoon salt 1/2 cup broken walnuts (optional) No-Cook Peanut Cream the shortening, add sugar, beaten Butter Fudge egg, mince meat, flour and baking powder 1/3 cup margarine, softened (after dry ingredients have been sifted 1/2 cup Karo together). 3/4 cup peanut butter Drop by teaspoons on a greased baking 1/2 teaspoon salt sheet and bake 12 minutes in 400 degree 1/2 teaspoon vanilla oven. 4 1/2 cups powdered sugar Yield: 1 1/2 dozen. Blend margarine, Karo, peanut butter, (These stay moist) salt and vanilla in a large bowl. Gradually Rosy Neal stir in 4 1/2 cups powdered sugar. Knead Venedocia until well-blended. Roll out on surface that you’ve lightly dusted with powdered sugar Impossible Pumpkin Pie and cut into small pieces. One 16 oz. can of pumpkin Millie Spitnale 1/2 cup Bisquick Delphos 1/2 cup granulated sugar 1 cup Carnation milk Cake Mix Cookies 1 tablespoon melted butter 1 box cake mix (any kind) 1 1/2 teaspoons pumpkin pie spice 2 eggs 2 teaspoons cinnamon 1/2 cup vegetable oil 1 teaspoon ginger Mix all ingredients well. Drop by teaspoon 1/4 teaspoon fresh nutmeg on ungreased cookie sheet 2 inches apart. 2 teaspoons vanilla Bake at 350 degrees for 8 to 10 minute. 2 large eggs Millie Spitnale Combine all ingredients and beat until Delphos well-blended. Pour into greased, floured pie pan. (Glass preferred.) Bourbon Pecan Pralines Bake in 350-degree oven 50-60 minutes, 5 tablespoons butter until toothpick comes clean. Serve with 1 cup sugar whipped topping. NOTE: This pie does not 1 cup light brown sugar have a crust; however, you can bake it in Pinch of table salt a crust. 1/2 cup heavy cream Esther Bielawski 2 teaspoons vanilla Delphos 3 tablespoons bourbon 1 tablespoon light corn syrup Peanut Butter Cookies 1 pound pecan halves toasted 1/2 cup unsalted butter Butter flavored popcorn salt 1/2 cup white sugar Toast pecan halves on cookie sheet at 1/2 cup packed brown sugar 350 degrees for 7-10 minutes. Stir halfway 1/2 cup creamy peanut butter through to prevent over toasting. Set aside 1/2 teaspoon kosher salt to cool. In heavy pan, combine butter, 1/2 teaspoon baking powder
sugar, pinch of table salt, cream, vanilla, corn syrup, and bourbon. Bring to boil over medium heat and cook to 245 degrees, then stir in toasted pecans. Stir till coated, then remove from heat. Stir till candy begins to lose its glossiness, then spoon onto lightly greased cookie sheet. Gently separate the pecans that have stuck together. When pralines are cool and dry, place in a bowl and sprinkle a small amount of butter salt over the pralines. Stir till they are very lightly coated adding more butter salt if needed, but don’t get too much. Store in airtight container. Brad Hohenbrink Delphos
1/2 teaspoon baking soda 1 egg 1 1/4 cups all-purpose flour Beat butter, white sugar, brown sugar, peanut butter, salt, baking powder, and baking soda in a stand mixer until smooth. Scrape down the sides of the bowl and beater with a spatula. Add egg and mix for about 1 minute. Slowly mix in flour with the mixer on low. Scrape down the sides of the bowl and beater. Mix on medium until combined, about 30 seconds. Form dough into a ball, cover with plastic and refrigerate for 2-3 hours. Preheat the oven to 375 degrees F (190 degrees C). Portion out cookie dough in equal-sized balls on a baking sheet covered with a silicone baking mat. Use damp hands to roll dough into smooth balls. Stamp each ball with a fork in a criss-cross pattern. Bake in the preheated oven for 10 minutes until golden. Katie Hoffman Delphos
November 2012 The Herald Holiday Recipe & Gift Guide – 11
melted chocolate and leave over the heat, stirring until well-blended and the sugar is dissolved. Remove from the heat and allow the mixture to cool to the touch. Using a handheld electric mixer, beat the egg whites until stiff but not dry. Fold into the chocolate mixture. Beat the cream with the remaining 1/2 cup sugar until soft peaks begin to form. Fold into the chocolate mixture. Gently spoon the mousse into your prettiest glass bowl(s) or individual compote dishes and top with dollops of fresh whipped cream and strawberries. Chill thoroughly. Serves 12 to 15 Martha Dickrede Delphos Easy Sugar Cookies 3 cups sifted flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 cup butter* 1 cup sugar 2 eggs 1 teaspoon vanilla Sift together flour, baking powder and soda. Cut in butter as for pie crust. Beat eggs, add sugar and beat well. Blend egg mixture and the flour mixture. Add vanilla. Roll out on floured pastry cloth to 1/4 inch thick. Cut with cookie cutters. Put on ungreased sheet and bake at 350 degrees-375 degrees for 8 to 10 minutes. Ice or sprinkle with sugar. *I use 1/2 cup shortening and 1/2 cup butter. Also you may need to add a little more flour for cut-out cookies. Grace Marihugh Delphos
Waterford Chocolate Mousse 6 4-oz. bars Ghirardelli bittersweet chocolate 2/3 cup extra-strong brewed coffee 4 large eggs, at room temperature, separated 1 1/2 cups sugar 2 cups whipping cream Break the chocolate into small pieces; melt the chocolate with the coffee in the top of a double boiler. Using a fork, beat the egg yolks slightly; stir in 1 cup of the sugar and mix well. Add this mixture to the
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12– The Herald Holiday Recipe & Gift Guide
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