Gift Guide 2013

gift & Recipe Guide
2013
Webster-Kirkwood Times & South County Times
GIFT & RECIPE GUIDE
THE HOLIDAY SPIRIT IS GROWING IN OLD ORCHARD THIS YEAR!

Join us in Old Orchard for:
November 30th: Small Business Saturday

Support our locally-owned businesses and restaurants!
December 7th: 2nd Annual Santas on the Loose Run & Reindeer Dash for Kids
Visit www.santasontheloose.com for more information.
December 14th: Webster Cookie Walk

Webster Groves
Business owners will share their favorite sweet treats and recipes. Just look for red balloons for participating stores.
Sure to Delight!
For every $50 gift card purchased, receive a FREE $10 gift card!
BEST IN MUSIC INSTRUCTION.

shop locally great contemporary clothing & gifts!!
w w w. t h e - c l o v e r. c o m
Davids Guitar Loft

We specialize in Guitars, Drums, Keyboards, Banjos & Ukuleles. FREE 1-hour lesson with your first instrument purchase and lesson program purchase. (New students only. Some restrictions apply.) Professional Degreed teaching staff on ALL instruments. Full Retail Store to support every musician's needs.
603 E. Lockwood Webster Groves 314.963.3232 cyranos.com

Valid through December 31, 2013.
Earth-Friendly Kid-Friendly Clothes, Toys & Gifts
Time to Clay Time to Clay

8150 Big Bend Blvd 314.467.0436
8153 Big Bend Blvd. Webster Groves, MO 63119 8153
8136 Big Bend Webster 314-962-9536 54 Fenton Plaza Fenton 636-326-9986 www.DavidsGuitarLoft.com
Time to Clay
Fill their stockings with great, green gifts!
27 S. Old Orchard Ave. Webster Groves verdestl.com 962-KIDS (5437)
8153 Big Bend Blvd. Webster Groves, MO 63119
Webster Groves, MO 63119 314.963.0180 kruegerpottery.com 314.963.0180
Big Bend Blvd.
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8153 Big Bend Blvd. Webster Groves
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St. Louis Oldest Subaru Dealer
314.963.0180 CELEBRATE THE HOLIDAYS, kruegerpottery.com GIVE AVEDA
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GUITARS-BANJOS-MANDOLINS FOLK HARPS-VIOLINS-UKULELES HAND PERCUSSION-AUTO HARPS HAMMERED & MOUNTAIN DULCIMERS CONCERTINAS-ACCORDIONS RECORDERS-FOLK FLUTES & WHISTLES
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Holidays 2013
GIFT & RECIPE GUIDE
table of contents
Many thanks to our readers for sharing their cookie recipes. We received more than we could possibly print. Congratulations to Bessie Theodorou of Affton. She is the winner of our drawing and will get to choose a $100 gift certificate from one of the advertisers in this years Gift and Recipe Guide. Amaretto Balls.................................................................. 4 Apricodillas. ....................................................................... 4 Biscotti. .............................................................................. 4 Black Walnut Rocks. ......................................................... 6 Brownie Crackles.............................................................. 6 Cake Mix Christmas Cookies........................................... 6 Candy Cane Cookies......................................................... 6 Cherry Pecan Cremes....................................................... 8 Cherry Pecan Outmeal Cookie. ........................................ 8 Chocolate Crispies............................................................ 8 Chocolate Frosted Cookies............................................. 10 Chocolate Gingersnaps................................................... 10 Chocolate Nut Revels. ..................................................... 11 Chocolate Rice Krispie Treats. ....................................... 11 Chocolate Wreaths.......................................................... 12 Christmas Nuggets......................................................... 12 Christmas Wreaths. ........................................................ 13 Coconut Macaroons. ........................................................ 13 Cranberry-Cashew Drop Cookies. .................................. 14 Down Under Cookies...................................................... 14 Eunices Pecan Crisp Cookies........................................ 14 Fruit Cake Cookies......................................................... 14 Gingerbread Boys........................................................... 15 Gluten-Free Swedish Gingerbread Cookies.................. 15 Grassroot Dreams........................................................... 16 Great Pumpkin Cookies................................................. 16 Heavenly Chocolate Bars............................................... 16 Hidden Treasure Cookies............................................... 16 Holiday Oatmeal Drops.................................................. 16 Italian Anise Cookies. ..................................................... 17 Krispy Chocolate Wafers................................................ 17 Lemon Crispies............................................................... 17 Lemon Poppy Seed Cookies. ........................................... 18 No Cook Chocolate Chews. ............................................. 18 Nutty, Fruity Kisses....................................................... 18 Oatmeal Crunchies......................................................... 18 Orange Slice Cookies...................................................... 18 Peanut Butter Chocolate Chippers. ............................... 19
Recipes have not been tested by Webster-Kirkwood Times, Inc.
Petticoat Tails................................................................. 19 Pipeys Ginger Cookies................................................... 19 Potato Chip Cookies. ....................................................... 20 Rosenmunnar Swedish Thumbprint Cookies............ 20 Spritz Cookies................................................................. 20 Sticky Squares................................................................ 21 Sugar Cookies................................................................. 21 Surprise Chocolate Snowballs. ....................................... 22 Swedish Gingerbread Cookies. ....................................... 22 Texas Cow Chips. ............................................................ 22 Viscotte (Italian Seed Cookies)...................................... 22 Zimtsterne....................................................................... 22
Holiday Dcor & Gifts

Diamonds. Colored Gemstones. Pearls. Custom-Design. Repairs. Appraisals. And, the BEST selection of one-of-a-kind jewelry in St. Louis. All delivered with a smile. SUMMIT JEWELERS Need I say more?
11769 Manchester Road Des Peres, MO 63131 314-966-0800 www.terrastl.com

7821 BIG BEND BLVD. | WEBSTER GROVES 314-962-1400 | WWW.SUMMITJEWELERSSTL.COM Mon., Tues., Thurs. 10 a.m.-6 p.m. Wed., Fri. 10 a.m.-7 p.m. Saturday 9 a.m.-5 p.m. Sunday 11 a.m.- 5 p.m.
GIFT & RECIPE GUIDE
Amaretto Balls
This is a variation on a traditional Bourbon Ball cookie. My family did not like the taste of bourbon, so I tried my favorite liqueur of Amaretto. It has been a hit since for our Christmas cookie plate. 12-oz. vanilla wafers 1-1/2 cups almonds 1-1/2 cups powdered sugar 1/3 cup cocoa powder 1/4 cup light corn syrup 1/3 cup Amaretto liqueur Topping: 1 to 2 cups powdered sugar
Biscotti
Originally from Italy biscotti or cantuccini (twice-baked cookies) are similar to the croquants you find in the south of France. I bake them yearround. I love to eat them with coffee or tea, but they are also great as holiday cookies. You can make them with almonds, pine photo by Caroline Achard nuts and chocolate and flavor them with orange blossom, lemon, vanilla or anise. My favorite is with caramelized hazelnuts. It takes a little bit of time to prepare the hazelnuts, but it is worth it. Here is the simplest recipe with pine nuts. Bon apptit! 1/3 cup pine nuts 1-1/2 cups all purpose flour 2 tsp. baking powder 1/2 cup sugar 2 pinches of salt 2 eggs, beaten
In a food processor with steel blade grind wafers and almonds. Add sugar and cocoa powder. With machine running, add corn syrup and Amaretto liqueur. Pulse until mixture starts to bind together. Shape into 1-inch balls and roll in powdered sugar until completely coated. Store loosely between layers of wax paper in a tightly covered container. Will keep at room temperature for 2 weeks. Freeze for longer storage. Yields 72 cookies. Note: Best flavor if prepared at least 3 to 4 days in advance. Be sure not to eat them all before Christmas. Bessie Theodorou ~ Affton
Apricodillas
As for this cookie, I just tired of the same ole, same ole, raspberry bars, lemon bars, etc. and decided to try apricot. A very simple and easy bar cookie. Can be packed in lunch boxes. 6-oz. dried apricots 1-1/2 cups all purpose flour 1/2 cup finely chopped almonds 1/2 cup packed brown sugar 1/2 tsp. baking soda 1/8 1/2 1/2 1/2 tsp. salt cup butter or margarine, cold to 3/4 cup apricot preserves cup sliced almonds
Heat a dry skillet over medium heat. Add pine nuts. Stir the nuts constantly as they are toasting to prevent burning. When the pine nuts begin to get golden and release their aroma, they are done. Place them in a bowl to cool. In a medium mixing bowl combine flour, baking powder, sugar and salt. Mix just enough to blend. Add eggs and stir with a wooden spoon. Add the nuts and continue to mix, just until well incorporated. Since the dough is stiff and kind of sticky, I find it easier to finish mixing with my hands. Flour hands and put dough onto a baking sheet lined with a silicone baking mat or parchment paper. Separate the dough into two equal pieces. Form two logs out of the dough about ten inches long and two inches wide. Place on the baking sheet, leaving some room in between them, as they will rise in the oven. Bake at 355 for 15 minutes, until the logs begin to be golden. Remove from oven and let cool 5 minutes on a rack. Lower the oven temperature to 300. Transfer the logs on a cutting board. Using a serrated bread knife, cut them into about 1/2-inch thick slices. Slice the logs while hot because it is too hard to slice once cooled. Place the slices back on the baking sheet and return to the oven for another 15 minutes, turning them over after 7 minutes (half time). They are baked through when they are dry and crisp. You can let them stay in the oven turned off a little longer if they are not firm enough. Cool on a rack at room temperature before storing them. Can be stored in an airtight container for 2 to 3 weeks. Makes 40 cookies. Caroline Achard ~ Kirkwood
Coarsely dice apricots. Place in saucepan and cover with water. Bring to a boil; simmer for 5 minutes. Drain well and set aside. Combine flour, chopped almonds, sugar, baking soda and salt. Cut in butter or margarine with pastry blender until mixture resembles coarse cornmeal (or you can pulse in food processor). Press 2/3 of mixture into an ungreased 9-inch square baking pan. Combine preserves and chopped apricots. Spread evenly over surface to within 1/4-inch of edge. Sprinkle with remaining crumb mixture and sliced almonds. Bake at 350 for 30 to 35 minutes. Cool and cut into 16 or 20 bars. Store in covered container at room temperature up to 1 week. For longer storage freeze up to 1 month. Yields 16 or 20 bars. Bessie Theodorou ~ Affton
Great Gift Ideas!

Your best selection of:
Feeders Holiday Seed Shapes Garden Dcor Flags

18th Century Reproductions Furniture Lighting Textiles Pottery One-of-a-Kind Folk Art American-crafted at its nest From the Georg Jensen Moonlight Grapes and Sphere Collections.
$5.00 OFF
Any $35 Purchase
With coupon, not to be combined with other offers or discounts. Expires 12/6/13.
the TIN RABBIT

2733 Hwy. T ~ Labadie, MO 636.742.5900 ~ www.thetinrabbit.com
Tues-Fri 10-3 Sat 10-4 115 W. Argonne | Kirkwood | 314-965-0046 | www.summajewelers.com
12436 Tesson Ferry Rd. 314-842-1496 www.stlwildbirdcenter.com
Wild Bird Center
Holidays 2013
GREAT GIFT HIgHLIgHTS * 2013
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Help a loved one get healthy this holiday season with Evolution Fitness! We offer a variety of packages that include a free tness assessment. We make it easy. We make it fun. We get you results. Evolution Fitness 222-0435 evolutionfitnessstl.com
1 The Gift of Fitness 2 A Delicious Treat
3 Santa Season 4
A perfect addition to your holiday decor. This Santa Claus Windsock ($26) can be used to welcome your guests or add a whimsical touch to your holiday decorations. Fun Flags Garden Decor & More 12239 Manchester Rd., Des Peres 966-4410 funflagsgardendecor.com Rainy days wont bring you down when you are wearing these stylish monogrammed rain boots! ($93 includes monogram) Cats Meow Personalized Gifts 12065 Manchester Rd., Des Peres 909-1415 catsmeowpersonalized.com
5 Instant Holiday Cheer 6 Gifts to Go
Fill your home with the scent of Christmas. Hand-poured in Vermont using only essential oils. World famous Aunt Sadies Tree In A Can! ($15.95) Christophers 127 E. Argonne, Kirkwood 909-0202 ChristophersGifts.com
Darling Initial Necklaces ($25)rhodium plated with crystal trim for a little sparklegreat for all the girls on your Holiday list! Sparkle Boutique 107 1/2 E. Argonne, Kirkwood 909-8844 sparklestl.com
7 Merry and Bright 8 Clean Car Wishes
Give the gift of the legendary Junior League Cinnamon Rolls ($14 per bakers dozen.) Proceeds benet the Junior League of St. Louis training and community programs. Junior League of St. Louis 106 N. Kirkwood Rd., Kirkwood 822-2344 JLSL.org
Monogrammed Rain Boots
These 5-piece Gift Baskets ($9.99) are professionally wrapped and ready to go for quick gift-giving. Includes Avon lotions, shower gels and body sprays. Avon Store 794 Gravois Bluffs Blvd., Fenton 636-326-2626 youravon.com/cmcmanus
Bring lots of good cheer to your loved ones this season with a General Grant Car Wash gift card! Various gift options available from the best car wash in town. General Grant Car Wash 8344 Watson Rd. 842-3033 generalgrantcarwash.com
Give the Gift of a Membership to the Saint Louis Science Center
Members:
Science Center Members receive:

FREE TICKETS to the
OMNIMAX Theater James S. McDonnell Planetarium Discovery Room LEGO MINDSTORMS
See More. Do More. Spend Less.

Call 314.289.4491 or VISIT slsc.org TODAY
FREE Parking FREE Advance Reservations Discounted Special Exhibitions
In the OMNIMAX Theater

slsc.org
GIFT & RECIPE GUIDE
Black Walnut Rocks

This is my husbands favorite cookie. I was told his grandfather brought the recipe with him from the old country. 1-1/2 cups brown sugar 1 tsp. baking soda 1 Tbls. hot water 3-1/4 cups flour, sifted 1 tsp. cinnamon 1/4 tsp. salt 2 cup raisins 1 cup crushed black walnuts 1 cup butter 3 eggs, well beaten
Roll the sugar until all lumps are removed. Dissolve baking soda in hot water. Sift flour, cinnamon and salt, and dust some flour over the walnuts and raisins. Cream butter and beat sugar in slowly. Add eggs. Beat in the flour mixture, nuts and raisins, and lastly the dissolved baking soda. Drop on lightly greased cookie sheets and bake at 400 for 8 minutes. Makes about 92 cookies. Mildred Lammert ~ Affton
Brownie Crackles
Ive been making these cookies for the Christmas holidays for 5 years now. This easy and delicious recipe makes a brownie/cookie combination. They look and taste as if they came from the bakery. 1 pkg. fudge brownie mix, 13-in. by 9-in. pan size 1 cup all-purpose flour 1 egg 1/2 cup water 1/4 cup canola oil 1 cup semi-sweet chocolate chips powdered sugar
Candy Cane Cookies

I have been baking cookies over 50 years. Helping my mom and grandmother bake cookies for the holidays got me hooked. One Christmas I remember baking over 6,000 cookies. I couldnt stop. It took me two weeks. I had a two-year-old at the time, so many times I stayed up well into the night baking. I gave all the cookies away to family and friends. It was a good feeling. I still bake cookies and now am a baker for a local restaurant. 1/2 cup butter 1/2 cup shortening 1 cup powdered sugar 1 egg 1-1/2 tsp. almond extract 1 tsp. vanilla extract 2-1/2 cups flour 1 tsp. salt (omit salt if using self-rising flour) 1/2 tsp. red food coloring Topping: 1/2 cup crushed peppermint candies 1/2 cup sugar
In a large bowl beat the brownie mix, flour, egg, water and oil until well blended. Stir in chocolate chips. Place powdered sugar in a shallow dish. Drop dough by tablespoonsful into sugar and roll to coat. Place 2 inches apart on greased baking sheets. Bake at 350 for 8 to 10 minutes or until set. Remove from pans to wire racks to cool. Makes 54 cookies. Lisa Rapp ~ Oakville
Cake Mix Christmas Cookies

1/2 cup margarine 1 egg 1/4 tsp. almond extract 1 cake mix Cream margarine. Beat in egg and almond extract. Blend in cake mix. On lightly floured surface, roll out dough to 1/8-inch thickness. Using floured cookie cutter, cut out cookies. Place 2 inches apart on greased cookie sheet. Bake at 350 about 10 minutes. Makes about 60 cookies. Betty Collins ~ Affton
Mix the butter, shortening, 1/2 cup powdered sugar, egg, almond extract and vanilla. Add flour and salt until a soft dough. Divide dough in half. Blend food coloring into half of the dough. Shape one teaspoon of dough from each half into fourinch rope and twist. Place on ungreased sheet and bake at 375 for 9 minutes till set and light brown. Mix crushed peppermint candies and sugar. Immediately sprinkle cookies with the candy mixture. Remove cookies from sheet. Rebecca Bagby ~ Kirkwood
Sa
ve
the
Da
te!
SOUTHWEST JEWELRY SHOW NOVEMBER 23, 2013 SOUTHWEST JEWELRY SHOW 9 am to 2013 5 pm NOVEMBER 23, 9 am to 5 pm Hundreds of new pieces
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tRaIn town
thIs holIday season
Looking for CASH for the Holidays? Train Town would love to buy your Toy Trains Specializing in Lionel Post-War Trains with starter sets from $75 00
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TRAIN TOWN
Across from the McDonalds
FREE Amish gift with purchase of $15 or more

Bring in this ad for your chance to win a hand-crafted Amish Rocker
11221 Manchester Road Kirkwood, Missouri 63122 11221 Manchester Road 314-965-1340 Kirkwood, Missouri 63122 www.sophiasjewelrystudio.com 314-965-1340 www.sophiasjewelrystudio.com
9832 Manchester Road 314-716-2755 Traintownstl.com

Tues-Fri 11 a.m.-5 p.m. Sat 10 a.m. - 4 p.m. After hours appointment available
7580 Watson Rd. 314-968-8900
Holidays 2013
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9 The Disappearing Gift
The perfect gift this holiday season Phantom Retractable Screens. Ideal for any application: French, single or sliding doors. Phantom Screens will disappear out of sight until you need them. Mention this ad for 15% Holiday discount. Expires 12/31/13 Broadview Screen Company 842-8888 12951 Gravois Rd. Suite130, Sunset Hills broadviewscreen.com
11 The St. Louis Santa 12 For the Birds
Relive your favorite holiday story through the eyes of St. Louis author, Ryan Nusbickel. (A St. Louis Night Before Christmas, $12) Down by the Station 150 W. Argonne, Kirkwood 965.7833 downbythestation.com
13 The Perfect Candle
These beautiful candles replicate the random icker and ambient glow of a traditional burning candle. No ame, no hot wax, no smoke, no soot, no worries. Available in a variety of colors and sizes. ($39.99$54.99) Terra 11769 Manchester Rd., Des Peres 966-0800 terrastl.com Give her the ultimate gift of chocolate or black diamonds in a ring that is sure to be a show stopper. ($1975$3175) James Durbin Jewelry Design 114 W. Jefferson, Kirkwood 965-6508 jamesdurbinjewelry.com
15 A Plush Gift
Plush St. Louis is the place for dining, music and parties! Offering daily entertainment, music, an eclectic menu, cooking classes and a generous happy hour. Gift certicates in any amount for everyone on your list! Plush St. Louis 3224 Locust, Midtown 535-2686 plushstl.com
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Your choice of one Coastal Vines wine combined with sausage, cheese, crackers and vineroot corkscrew. ($39.95) Local delivery and UPS shipping available. Garland Wines 11 S. Old Orchard Ave., Webster Groves 961-9463 garlandwines.com
Wine & Cheese Basket
The perfect outdoor decoration offers food to your backyard birds while adding colorful decoration to any space! Other holiday designs available. The perfect gift for under $20! Wild Bird Center 12436 Tesson Ferry Rd. 842-1496 stlwildbirdcenter.com
14 Chocolate and Caramel
16 For Moms-To-Be
This boat neck, side ruched top is a popular gift! Versatile, comfy and great for work or play. Perfect for any stage of pregnancy and can be worn post-baby! 9 Months In Style 11243 Manchester Rd., Kirkwood 835-9935 9monthsinstylestl.com
Give the Gift of Health

The perfect gift for those that have it all!
Free one-hour comprehensive fitness consultation with every package!
male & female trainers available in your home or at magna fitness center near stl galleria
Drop Weight, Feel Great Package | $240 ___________________________________________________ 5 Personal training sessions (save 25%) Holiday Sampler Package | $240 ___________________________________________________
Pick any 3 of the following: 1 Personal training session 1 massage (thai, Deep tissue, swedish) 1 nutritionist coaching session 1 yoga session
We would certainly recommend Evolution Fitness to our family and friends. Their expertise, professionalism and customer service are unmatched! Paul & Wendy Hamilton owners, Vin de Set, 1111 Mississippi & PW Pizza
New Year's Resolution Package | $420 ___________________________________________________

3 Personal training sessions and your choice of 2 of the following: 1 massage (thai, Deep tissue, swedish) 1 nutritionist coaching session 1 yoga session
314.222.0435 | EvolutionFitnessSTL.com
GIFT & RECIPE GUIDE
Cherry Pecan Cremes

My niece Liz looks forward to her own special tin of Cherry Pecan Cremes every Christmas for the past ten years and is always asking for more. 3/4 cup butter, softened 3/4 cup powdered sugar 1 egg 1-1/2 cups all purpose flour 1/4 tsp. salt 1/2 cup finely chopped pecans Sugar Filling: 1-1/4 cups powdered sugar 1/4 cup butter, softened 1/2 tsp. vanilla extract 1 to 2 Tbls. Maraschino cherry juice Maraschino cherries with stems, optional
Cherry Pecan Oatmeal Cookie

2 cups flour 1 tsp. baking soda 1/2 tsp. salt 1 cup unsalted butter, softened 1-1/2 cups brown sugar, packed 1/2 cup sugar 2 eggs 1 tsp. vanilla extract 3 cups old-fashioned rolled oats 1-1/2 cups pecans, toasted 1-1/3 cups dried cherries
In a medium bowl whisk flour, baking soda and salt. Using a mixer, beat butter, brown sugar and sugar till creamy. Add eggs, 1 at a time. Add vanilla. Gradually add the flour mixture, mixing just till combined. Stir in the oats, pecans and cherries. Using a large cookie scoop (6 teaspoons) drop about 6 balls of dough, 2 inches apart onto a cookie sheet lined with parchment paper. Bake at 350 about 15 minutes till golden around the edges. Let set on the cookies sheet 5 minutes before transferring to a rack to cool. Repeat for 2 more batches. Rebecca Bagby ~ Kirkwood
In a large bowl combine butter and powdered sugar. Beat with electric mixer on medium speed until well mixed. Add egg and beat until combined. Gradually beat in flour and salt on low speed until well mixed. Cover and chill about 1 hour or until dough is easy to handle. Place pecans in a bowl. Shape dough into 1/2-inch balls. Roll each ball in pecans to coat. Place balls one inch apart on ungreased cookie sheet. Dip bottom of glass in sugar and flatten each cookie. Bake at 350 for 8 to 9 minutes, or just until edges begin to turn golden brown. Transfer to wire rack and let cool. Prepare filling while cookies cool. In a small bowl combine the powdered sugar, butter and vanilla. Beat in enough cherry juice to make filling the desired consistency. Reserve one fourth of the filling for decorating top of cookies. Spread 1 teaspoon of filling on the bottom of half of the cookies. Top with remaining cookies, flat side down, pressing together lightly. Before serving, spoon a small amount of the reserved filling on top of each assembled sandwich cookie. If desired press a cherry into filling top. Makes about 21 sandwich cookies. To store: Layer cookies between sheets of wax paper in airtight container. Cover. Store in refrigerator for up to 3 days or freeze for up to 3 months. Cindy Tench ~ Crestwood
Chocolate Crispies
1/2 cup sugar 1/2 tsp. baking powder 4-oz. pkg. chocolate pie filling 1 cup butter 1 tsp. almond extract 2 cups flour 1/2 chopped pecans In a large bowl combine sugar, baking powder, chocolate pie filling, butter and almond extract. Blend at medium speed. Spoon flour in measuring cup and level off. By hand stir in flour and nuts. Press dough into 15-in. by 10-in. jelly roll pan. Bake at 350 for about 15 minutes. After baking cut into squares. Makes 36 cookies. Erika Collins ~ Lemay
Easy Holiday Shopping at Kenricks

Custom Gift Baskets and Gift-Wrapped Steak Packages Starting at $29.99
LOCAL DELIVERY AVAILABLE
For any customer appreciation, business, family member or friend.
Kenricks Gift Cards are Great Gifts and can be purchased in-store or online.
www.kenricks.com
EBT
4324 Weber rd. at Union 314-631-2440
Kakao Chocolate 2301 S. Jefferson, St. Louis 771-2310 7272 Manchester, Maplewood 645-4446 www.kakaochocolate.com
Holidays 2013
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Gift Certificate
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This workbook penned by local author B. Behrend guides the older adult to write his/ her story and express everyday preferences in a variety of areas to share with current or future caregivers. ($16.95) Email lanzafameb@charter.net, call 314-965-5715, or order at amazon.com or barnesandnoble.com Sale-priced for the holidays! Gorgeous blue topaz and diamond ring ($140) and matching pendant ($150.) Come in and see what Sophia has designed for this special season. Sophias Jewelry Studio 11221 Manchester Rd., Kirkwood 965-01340 sophiajewlerystudio@yahoo.com
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Great for the family bathroom or grandmas house. Child seat removes when no longer needed or for easy cleaning. Milford Kitchen and Bath 936 Brookwood Center, Fenton 636-717-0700 milfordkitchenandbath.com
to
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Expires one year from above date
date
Sugar Creek Gardens 1011 N. Woodlawn Kirkwood, MO 63122 965-3070
17 Its All About (the Older) ME 19 Built-In Toddler Seat 18

Silver Sparkle
21 Ultra Premium Gifts
St. Louis newest olive oil store offers Ultra Premium EVOO, the highest standard in the world! Wide variety of vinegars and olive oils. Olive Oils and More 105 E. Argonne, Kirkwood 821-4645 oliveoilstoreandmore.com
23 Emma Skort
This irty layered tennis/running skirt ($78) has been updated in a soft mossed heather performance fabricperfect for quick movement on the court or during the race! Fun in the Sun Sports 121 N. Kirkwood Rd., Kirkwood 821-0583 funsunsports.com
20 BodyBrite for the Holidays 22 See and Be Seen!

Give the gift of smooth and glowing skin this holiday season! IPL Hair Removal, Skin Rejuvenation and Oxygen Facial services available. Purchase a BodyBrite Gift Card for someone you adore at the BodyBrite location nearest you! South County: 138 Concord Plaza 314-270-9222 Rock Hill: 9534 Manchester 314-395-3603 bodybriteusa.com
Chic and functional sunglasses are a must-have accessory. Find your perfect pair and gifts to share by Coach, Michael Kors, Rayban and more! Comprehensive eye care for the entire family. Gift cards available. Rosen Optometry 17 Ronnies Plaza, St. Louis 843-2020 rosenoptometry.com
24 Holidays in Bloom
Give Sugar Creek Garden Gift certicates this season and receive 10% off the face value prices! Beautiful healthy perennials, annuals, shrubs, roses and unusual varieties for expert or beginning gardeners. Sugar Creek Gardens 1011 N. Woodlawn, Kirkwood 965-3070 sugarcreekgardens.com
STL.BIPLANE RIDES
Christmas Gift Certificates
The Perfect Gift

Nationally recognized artist Marilynne Bradley will capture the essence of a favorite house, pet, car or place portrayed in watercolor.
Enjoy St. Louis from the Air!

Reserve a ride for you, a friend, anybody, in a restored 1941 Waco biplane. This airplane holds one or two in the front seat with the pilot in the rear. Buy certificate now, then call back to choose the date and time for the ride.
Gift certificates available!
MARILYNNE BRADLEY
Call 968-1439
www.marilynnebradley.com
WITH THIS COUPON Save $25 on the one hour St. Louis Dream Flight
Flights from $169.00
Call 314.809.7101
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GIFT & RECIPE GUIDE
Chocolate Frosted Cookies

These are my sons favorite cookies. My mother used to make these. 1 cup light brown sugar 1/2 cup margarine 2 1-oz packages Choco Bake, pre-melted unsweetened chocolate flavor 1 egg 1/2 cup milk 1/2 tsp. vanilla extract 1-1/2 cups flour 1/4 tsp. baking soda 1/2 tsp. salt 1/2 tsp. baking powder 1/4 cup chopped pecans (optional) Frosting: 1/2 cup margarine 2 cups powdered sugar 1/4 tsp salt 1/2 teaspoon vanilla extract 1-oz package Choco Bake, pre-melted unsweetened chocolate flavor Hot water
Chocolate Gingersnaps
This cookies is a different twist on the usual gingersnap cookie. Its an easy recipe, which starts with a boxed cake mix. My husband loves gingersnaps and really looks forward to these delicious cookies throughout the holiday season. 18.25-oz. box chocolate cake mix, without pudding in the mix 1 Tbls. ground ginger 2 eggs 1/3 cup vegetable oil 3/4 cup sugar
Combine cake mix and ginger in a large bowl. Add eggs and oil; stir until blended. Place sugar in shallow bowl. Shape tablespoonfuls of dough into 1-inch balls; roll in sugar to coat. Place 2 inches apart on cookie sheets, lightly coated with nonstick cooking spray. Bake at 350 for 9 to 10 minutes. Transfer cookies to wire racks and cool completely. Makes 36 cookies. Lisa Rapp ~ Oakville
Mix sugar and margarine. Add melted and cooled chocolate. Add slightly beaten egg and milk. Mix in sifted dry ingredients. Add nuts (if desired) and vanilla. Drop by teaspoon on a slightly greased cookie sheet. (Use spray.) Bake at 350 for 12 to 15 minutes. Allow cookies to cool before frosting. Frosting: To margarine, gradually add powdered sugar, salt, vanilla and 1 oz. melted chocolate. If too thick use four tablespoons hot water one at a time to thin. Marcia Loomis ~ University City
Its beginning to look a lot like Christmas!
Visit old webster

HOME-STYLE MEXICAN FOOD
top-Secret gift workShopS

Grades K-6 Sign up today!
Serving the best Traditional Margarita Lunch Specials M-F $6.99 Happy Hour Everyday 3-6 p.m.
314.968.3256 LaCantinaWebster.com 35 N. Gore - next to the train tracks
7 Gray Ave. | 314.918.1630 | www.shopsevengray.com
20 Allen Ave. 314-963-4400 www.yucandu.com
We Believe in Santa Claus!

St. Louis Author Dan Killeen
Saturday, Nov. 23 12-3:30 p.m.
Introducing Tillie & Clementine, fun tales set in historic Benton Park!
BOOK SIGNING
20 Allen Ave. Ste.120 314.968.8484 sansaistl.com

Your bookshop on the corner for 48 years!
Monogrammed Christmas Stockings
The Webster Groves Bookshop 100 W. Lockwood 314-968-1185
the Initial Design

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Holidays 2013
11
GIFT & RECIPE GUIDE
Chocolate Nut Revels

This is one of my favorite cookies. I got the recipe from a friend of mine at church. We had made cookies for the Christmas Cookie Sale and when I sampled one of her cookies I asked her for the recipe. I was surprised to see that the recipe she gave me didnt have any eggs in it and I asked her about that. She said it was not a mistake; there arent any eggs in it. I hope you enjoy them as much as I do. They are not overly sweet, just delicious. 6-oz. semi-sweet chocolate pieces (1 cup) 1 cup chopped pecans 1 cup butter or margarine 2/3 cup sugar 1 tsp. vanilla extract 1/4 tsp. salt 2 cups all-purpose flour
In a heavy, medium saucepan, melt chocolate pieces over low heat. Stir in pecans and set aside. In a large mixing bowl beat butter or margarine with an electric mixer for 30 seconds or till softened. Add sugar and beat till fluffy. Beat in vanilla and salt. Add flour; beat or stir till mixed. Spoon chocolate mixture over dough. Stir just till reveled or marbled. Drop the cookie dough by rounded teaspoonfuls two inches apart onto an ungreased cookie sheet (or roll each mound into a ball for more even edges). Grease the bottom of a glass. Dip in sugar, then press cookies to 1/4-inch thickness. Repeat dipping and pressing for each cookie. Bake at 350 for 10 to 12 minutes or till set. Cool on cookie sheets for 1 minute. Remove to wire rack to cool. Makes about 36 cookies. Shirley Nottelmann ~ Affton
Chocolate Rice Krispie Treats

1/2 cup butter 6-oz. pkg. milk chocolate chips 1/2 cup corn syrup (light or dark) 1 cup powdered sugar 2 tsps. vanilla extract 4 cups Rice Krispies Melt butter in saucepan. Add chocolate chips. When melted, add corn syrup and vanilla, then powdered sugar. When mixed, add Rice Krispies. Pour into 9-in. by 13-in. greased pan. Refrigerate. Valerie Rauscher ~ Kirkwood
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12
GIFT & RECIPE GUIDE
Chocolate Wreaths
The kitchen is filled with the heady scents of chocolate and almonds and vanilla as these bake. These cookies were a must every Christmas when I was a teen. I still make them, even now, long past my teen years. 6-oz. pkg. (1 cup) chocolate chips 1 cup butter, room temperature 3/4 cup sugar 2-1/2 cups flour 1 tsp. vanilla extract 1 cup finely chopped almonds maraschino cherries, if desired Glaze: 1-1/4 cups powdered sugar 5 tsps. milk
Christmas Nuggets
This recipe satisfies my craving for holiday fruitcake, but is still enjoyable to those who wrinkle their noses at the mere thought of fruitcake. When I was little, my mother would make this cookie the day after Thanksgiving and store them with an apple slice in her large Tupperware cake keeper (inverted, of course). The cookies get even better as the flavors meld and the apple slice keeps the cookies moist. 3 cups flour 2 tsp. baking powder 1 tsp. cinnamon 1/4 tsp. salt 1-1/4 cups brown sugar, dark 1/2 cup shortening (may substitute butter or margarine) 1 tsp. vanilla extract 3 large eggs 2 cups chopped candied mixed fruit (fruitcake mix) 1 Tbls. milk (may need more milk to moisten the dough during final mixing)
In a small microwave-safe bowl, melt chocolate chips in microwave. Stir frequently to melt. Set aside. In large bowl cream together the butter and sugar. Blend in the flour, melted chocolate, vanilla and chopped almonds. Wrap dough in cling wrap or waxed paper. Chill the dough for 30 minutes in the refrigerator. Remove dough. Pull off bits of dough and roll between palms to form a rope 1/2 inch thick by 6 inches long. Shape the rope into a wreath or circle. Place on ungreased cookie sheet. Add small bits of maraschino cherry, if desired. Bake at 350 for 8 to 10 minutes or until cookie is set when touched lightly with finger. Cool completely on the sheet before transferring cookies to a wire rack. If desired, drizzle tops of cookies with the glaze. Jo A. Hiestand ~ Kirkwood
Sift together flour, baking powder, cinnamon and salt in large mixing bowl. Stir in sugar; add shortening and mix with a fork. Add unbeaten eggs and vanilla and mix well. Use a mixer to mix in the eggs and vanilla. Slowly add the fruitcake mix: alternate adding a little milk and about 1/3 cup of fruit until all the fruitcake mix is incorporated. The batter needs to be moist but not soupy; envision a chocolate chip cookie or oatmeal cookie dough consistency. Drop by spoonfuls onto greased baking sheets. Bake at 375 degrees for 10 to12 minutes. Remove to cooling racks. Makes 60 cookies. Marylee Hintmann ~ Sunset Hill
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Holidays 2013
13
GIFT & RECIPE GUIDE
Christmas Wreathes
My sister Tricia makes these every year for our family Christmas cookie exchange party. The bright green color helps decorate any cookie tray, and kids love them because they taste just like Rice Krispie treats. 1 cup unsalted butter 45-50 large marshmallows 1 tsp. vanilla extract 2 tsps. green food coloring (approximately) 6 cups cornflakes Red hots for decoration
Coconut Macaroons
A sweet and chewy cookie that is so quick and easy to make. My mother, Pearl Hedrick of Webster Groves, would make these cookies for a treat anytime during the year. She celebrated her 100th birthday this past June. 2/3 cup Eagle Brand Sweetened Condensed Milk 3 cups shredded coconut 1 tsp. vanilla extract 3/4 tsp. almond extract
Melt butter in a non-stick pot. Add marshmallows, stirring constantly until melted. Add vanilla and green food coloring. Mix well (be sure the mixture is dark green). Fold in cornflakes. Form mixture into circles (about 2-1/2 to 3 inches across) on lightly greased aluminum foil. Decorate with red hots while still warm. Let cool. Mary Loida ~ Kirkwood
Mix together the sweetened condensed milk, vanilla and almond extracts. Add coconut. Stir to combine. Drop by spoonfuls on a well-greased cookie sheet about 1 to 2 inches apart. Bake at 350 for 8 to10 minutes or until lightly browned around the edges. Remove from cookie sheet immediately and cool on wire rack. Elissa Hedrick Liescheidt ~ Ballwin
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14
GIFT & RECIPE GUIDE
Cranberry-Cashew Drop Cookies

These memorable goodies have a wonderful, chunky combination of ingredients that both adults and children like. Dont forget to save a few to enjoy during your afternoon coffee break. 1 cup butter, softened 1 cup brown sugar, packed 1/2 cup sugar 2 eggs 1 tsp. vanilla extract 2-1/4 cups all purpose flour 1 tsp. baking soda 1 tsp. salt 10-12 oz. white baking chips 1 cup chopped cashews 1 cup dried cranberries
Eunices Pecan Crisp Cookies

With 10 children it was pretty crazy, but my mom still found time to make these cookies. They were our favorite. Now when I make them, its my way of remembering my mother. 1-1/2 cups flour 1 cup sugar 1/4 tsp. salt 1/2 cup shortening 1 3 1 1 egg, separated Tbls. milk tsp. vanilla extract cup pecans, finely chopped
In a large bowl cream the butter, brown sugar and sugar until light and fluffy. Beat in the eggs and vanilla. Combine the flour, baking soda and salt, gradually add to the creamed mixture and mix well. Stir in the white baking chips, cashews and dried cranberries. Drop by rounded tablespoonfuls 2 inches apart onto an ungreased baking sheet. Bake at 350 for 9 to 11 minutes or until golden brown. Remove to wire rack to cool. Makes 54 cookies. Fran Allen ~ Shrewsbury
Mix flour, sugar and salt in a bowl. Mix in thoroughly with fork the shortening, egg yolk, milk and vanilla. Form into balls size of small walnut. Place on ungreased baking sheet. Press to 1/16-in. thickness with bottom of greased glass dipped into sugar. Brush with slightly beaten egg white. Sprinkle with pecans. Bake 8 to 10 minutes at 375. Do not over bake. Makes 60 cookies. Linda Clark ~ Sunset Hills
Fruit Cake Cookies

Fruit cakes can be very heavy, dense and sweet. My family and I could not develop a taste for the cakes. But after looking at a recipe for fruit cake, I came up with this idea for a fruit cake cookie. It is very simple and easy and can be eaten at any time of the year. 18.25-oz box yellow or white cake mix 1 tsp. vanilla extract 1-1/2 tsp. ground allspice 1/3 cup all purpose flour 5-6 oz. dried fruit bits 1/2 cup vegetable shortening, melted 1/3 cup chopped walnuts, optional 3 eggs 3 to 5 Tbls. water
Down Under Cookies

These cookies arent an heirloom. I got the recipe when I visited friends in Auckland, New Zealand. They are part of the special souvenirs I brought back, along with a small stone from a beach along the Tasman Sea, and a sheep bobblehead from the South Island. You can make them as plain cookies, or dip them in chocolate icing. Or you can double ice them: first dipped in milk chocolate and then completely iced in dark or fudge chocolate. Either way, Im always reminded of my vacation in the antipodes when I eat these. 1/2 cup flour 6 Tbls. sugar 2/3 cup coconut 2/3 cup rolled old-fashioned oats 1 tsp. baking soda 2 Tbls. boiling water 2 Tbls. maple or corn syrup 1/4 cup butter, melted
In large mixing bowl combine all above ingredients and 3 tablespoons water. If dough is dry and stiff add remaining water 1 tablespoon at a time until consistency of thick chocolate chip cookie dough. Drop by teaspoonfuls onto lightly greased baking sheet. Bake at 375 for 9 to 10 minutes for a soft cookie, and 11 to 12 minutes for a crisp cookie. Remove from baking sheets immediately and cool completely. Can be stored in airtight container for up to 2 weeks, and can freeze for longer storage. Yields 36 to 42 cookies. Bessie Theodorou ~ Affton
In a large bowl mix flour, sugar, coconut and rolled oats. In a small bowl or teacup, dissolve the baking soda in the boiling water. Mix well. Stir in the maple or corn syrup and the melted butter. Pour the liquid mixture into the flour mixture. Stir all ingredients together and place by teaspoonfuls on a well-greased cookie sheet. Bake at 350 for approximately 15 minutes, or until cookies are golden brown. Transfer cookies to a wire rack to cool. Stir in airtight container. Yields 24 cookies. Jo A. Hiestand ~ Kirkwood
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Holidays 2013
15
GIFT & RECIPE GUIDE
Gluten-free Swedish Gingerbread Cookies

My Lindsborg, Kansas friends gave me this Gluten-free recipe. 3 1 1 1 3 Tbls. margarine or butter tsp. cinnamon tsp. ginger tsp. cloves Tbls. corn syrup 1/4 cup sugar 1 egg 3/4 tsp. baking soda 1-1/2 cups gluten-free flour mix
Gingerbread Boys
This is my favorite recipe for gingerbread boys. I tried many recipes before I found it. I would make these for my son to take to school on December 6. I used white icing made of egg white and powdered sugar. Fill a Ziploc bag with icing, cut off small tip and decorate. These made a great treat for the feast of St. Nicholas. 3-1/2 cups all purpose flour, sifted 1 tsp. baking soda 1-1/4 tsp. ginger 1-1/4 tsp. cinnamon 1 tsp. ground cloves 1/2 tsp. salt 1/2 cup butter 3/4 cup sugar 1 egg 1/4 cup molasses 2 tsp. grated orange rind
Place the butter and spices in a bowl. Heat the syrup and sugar to boiling. Pour over the butter and stir until cold. Stir in the egg. Combine the baking soda and flour mix and knead into the butter mixture. Cover and refrigerate overnight. Turn the dough out onto a surface sprinkled with the gluten-free flour mix. Knead until smooth, using more gluten-free flour mix, if necessary. Roll the dough out onto a not-too-thin sheet of flour mix or on a plastic-covered board. Cut out different shapes with cookie cutters. Place on greased or parchmentlined cookie sheets. Bake at 400 in the center of the oven rack for around 5 minutes. Makes approximately 60 cookies. Renate Kheim ~ Webster Groves
Sift together the flour, baking soda, ginger cinnamon, cloves and salt. In a separate bowl cream butter, add sugar until fluffy. Beat in unbeaten egg. Stir in molasses and orange rind. Blend in dry ingredients. Chill overnight. Roll dough 1/8-inch thick on lightly floured board. Cut into gingerbread boy. Bake on parchment paper or ungreased cookie sheet, at 375 for 8 to 10 minutes. Makes 72 cookies. Madelyn Kester ~ Kirkwood
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16
GIFT & RECIPE GUIDE
Grassroot Dreams
Forty years ago the lady who owned the Crestwood Garden Shop on Big Bend and Holmes Avenues gave me this cookie recipe. Not caring a lot for coconut, it sat in my cookie recipe book all those years until last year I finally decided to bake these Grassroot Dreams. I was pleasantly surprised. Honestly, everyone who tries them asks for the recipe because they are absolutely delicious and I would like to share this dear friends recipe. 1 1 1 2 1 2 cup butter cup sugar cup brown sugar (packed) eggs tsp. vanilla extract cups flour 1/2 tsp. salt 2 tsp. baking powder 1/2 tsp. baking soda 1 cup oatmeal 2 cups corn flakes 1 cup angel flake coconut
Heavenly Chocolate Bars

14-oz. bag of caramels 2/3 cup evaporated milk, divided 1 box Swiss chocolate cake mix 3/4 cup melted butter or margarine 6-oz. chocolate chips 1 cup chopped walnuts Combine caramels and 1/3 cup evaporated milk in a double boiler. Cover and heat until melted. Keep warm. Combine dry cake mix, 1/3 cup evaporated milk and melted butter in a bowl. Beat with mixer for two minutes; mixture will be thick. Spread 1/2 of mixture in greased 9-in. by 13-in. pan. Bake at 350 for 6 minutes. Remove from oven and cool two minutes. Spread hot caramel mixture carefully over baked layer. Sprinkle with chocolate chips. Stir 1/2 cup walnuts into remaining cake batter. Drop batter by spoonfuls over all. Sprinkle with remaining 1/2 cup nuts. Continue baking at 350 for 18 minutes or until top springs back when touched. Cool in pan on rack. Tricia Beavin ~ Webster Groves
Cream butter and both sugars until creamy. Add eggs and vanilla and blend well. Mix together flour, salt, baking powder and baking soda and add to above mixture. Then gently fold in oatmeal, corn flakes and coconut. Dough will be stiff. Drop by teaspoons onto greased cookie sheets unless the sheets are non-stick. Bake at 325 for 12 to 15 minutes. Cool slightly before placing on racks to finish cooling. Yields 60 two-inch cookies. Kathy Dammrich ~ Crestwood
Hidden Treasure Cookies

1/2 cup powdered sugar 1 cup butter or margarine, softened 1 tsp. vanilla extract 2-1/4 cups all purpose flour, sifted 1/2 cup finely chopped nuts 1/4 tsp. salt 12 caramels, each cut into four pieces Mix powdered sugar, butter and vanilla in large bowl. Stir in flour, nuts and salt till dough holds together. Mold portions of dough around pieces a caramels to form 1-inch balls. Place about 1 inch apart on ungreased sheet. Bake at 400 for 10 to 12 minutes until set, but not brown. Roll in powdered sugar while warm. Cool completely on wire rack. Roll in powdered sugar again. Makes about 48 cookies. Rebecca Bagby ~ Kirkwood
Great Pumpkin Cookies

This is a wonderful cookie for the fall holidays. A good friend, who is crazy about pumpkin, brought this cookie to a recent Girls Night Out gathering, and it was a huge hit. It is moist and chewy with a bit of crunch from the added nuts. I think it is a winner. 2 cups flour 1 cup quick oats 1 tsp. baking soda 1 tsp. cinnamon 1/2 tsp. salt 1 cup margarine or butter, softened 1 cup brown sugar, firmly packed 1 1 1 1 1 1 1 cup sugar egg tsp. vanilla extract cup solid pack pumpkin cup semi-sweet chocolate chips cup raisins cup nuts
Holiday Oatmeal Drops

2/3 cup butter 3/4 cup brown sugar, firmly packed 1 egg 1 tsp. vanilla extract 2 cups flour, sifted 2 tsp. baking powder 1/2 tsp. salt 1 cup quick oats 1/2 cup candied fruit, chopped 1/2 cup coconut 1/4 cup milk Pecan halves
Combine flour, oats, baking soda, cinnamon and salt. Set aside. Cream butter, gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix well. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in chocolate chips, raisins and nuts. Drop by rounded spoonfuls of dough onto lightly greased cookie sheet. Bake at 350 for15 to 18 minutes until cookies are firm and lightly browned. Note: Double the recipe to use a whole can of pumpkin. Sandra Overmyer ~ Des Peres
Cream butter, sugar, egg, vanilla, flour, baking powder, salt, oats, candied fruit, coconut and milk. Drop by rounded teaspoonsful onto lightly greased sheet. Press pecan half into each. Bake at 375 for 10 to 12 minutes. Rebecca Bagby ~ Kirkwood
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Holidays 2013
17
GIFT & RECIPE GUIDE
Italian Anise Cookies

4 1 1 3 cups flour cup sugar cup butter, softened eggs 5 tsps. double acting baking powder 1/4 tsp. salt 1/4 tsp. anise flavored extract Into a large bowl measure all ingredients. With mixer at low speed, beat ingredients until well blended. Shape 1 heaping teaspoon of dough into 1-1/2 inch oval. Place cookies 1 inch apart on ungreased cookie sheet. Bake at 400 for 10 minutes or until cookies are lightly browned. Cool on wire rack. Store in tightly covered container. Makes approximately 60 cookies. Valerie Rauscher ~ Kirkwood
Krispy Chocolate Wafers

1/2 cup margarine 1 cup brown sugar 1 egg 1 tsp. almond extract 1 cup flour, unsifted 2 cups Rice Krispies 1 cup chopped pecans 6-oz. chocolate chips Cream margarine. Add sugar and cream until fluffy. Beat in egg and almond extract. Blend in flour. Stir in cereal, pecans and chocolate chips. Drop by teaspoonfuls 2 inches apart onto greased cookie sheets. Bake at 350 for about 15 minutes. Makes 48 cookies. Betty Collins ~ Affton
Lemon Crispies
Ive been making these delicious cookies, which start with a lemon cake mix and end with the popular Rice Krispies cereal, for 5 years now. They are always a holiday treat with our family. 18.25-oz. box lemon flavored cake mix 1/2 cup butter, melted 1 egg, beaten 1 cup Rice Krispies cereal
In a large bowl stir together dry cake mix, butter and egg. Stir in cereal. Roll dough in to 1-1/2 inch balls. Place 2 inches apart on an ungreased cookie sheet. Bake at 350 for 8 to 9 minutes or until edges are golden. Let cool on cookie sheet for 1 minute, before removing to a cooling rack. Makes 30 cookies. Lisa Rapp ~ Oakville
day Holi ouse H O p e n , 2013

Dec .1
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18
GIFT & RECIPE GUIDE
Lemon Poppy Seed Cookies

1/4 cup fresh lemon juice, plus 3-1/2 tsps. 1 cup unsalted butter at room temperature (divided) 2 cups all-purpose flour 1 tsp. baking powder 1/2 tsp. salt 1-1/2 cups sugar (divided) 1 large egg 2 tsp. pure vanilla extract Freshly grated lemon zest (2 to 3 lemons) 1 Tbls. poppy seeds
Nutty, Fruity Kisses

2 egg whites 1 tsp. vinegar 1 tsp. almond extract 2 cups powdered sugar, sifted 1-1/2 cups candied fruit 1/2 cup chopped pecans Beat egg whites. Add vinegar and almond extract and continue beating. Gradually add sugar. Fold in fruit and pecans. Drop by teaspoonfuls 2 inches apart onto greased cookie sheets. Bake at 350 about 10 minutes. Makes about 48 cookies. Betty Collins ~ Affton
Bring lemon juice to a simmer in a small saucepan over medium heat; cook until reduced by half. Add 1/2 cup butter; stir until melted. Whisk together flour, baking powder and salt. Cream remaining 1/2 cup softened butter and 1 cup sugar on medium speed in the bowl of an electric mixer fitted with the paddle attachment (Kitchen Aid). Mix in egg and lemon butter. Mix until pale, about 3 minutes. Mix in vanilla and 2 teaspoons lemon zest. Mix in flour mixture and poppy seeds. Stir together remaining 1/2 cup sugar and 1-1/2 teaspoons lemon zest. Chill dough for 1 hour or overnight. Roll spoonfuls of dough into 1-1/4 balls; roll them in sugar mixture. Place 2 inches apart on baking sheets. Press each with the flat end of a glass dipped in sugar mixture. Bake at 375 for 10 to 11 minutes until just browned around bottom edges. Transfer to wire racks; let cool completely. Store in an air-tight container up to 1 week. Makes 30 plus cookies depending on size. Maryellen Tierney ~ Manchester
Oatmeal Crunchies
1 cup flour 1/2 cup sugar 1/2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 1/2 cup brown sugar 1/2 cup shortening 1 egg 1/4 tsp. vanilla extract 3/4 cup quick-cooking rolled oats 1/4 cup chopped walnuts
Add together flour, sugar, baking powder, baking soda and salt. Add brown sugar, shortening, egg and vanilla. Beat well. Stir in rolled oats and walnuts. Form dough into small balls. Dip tops in a little additional sugar. Place on ungreased cookie sheet. Bake at 375 for 10 to 12 minutes. Makes about 42 cookies. Donna Roland ~ Concord
No Cook Chocolate Chews

These chocolate treats were a favorite of my daughters and a recipe they could help me make. 2 Tbls. butter, softened 1/2 cup Karo white corn syrup 2 squares unsweetened Bakers chocolate, melted 1 tsp. vanilla extract 3 cups powdered sugar 3/4 cup powdered dry milk
Orange Slice Cookies

1 1 1 2 2 1 cup sugar cup brown sugar cup shortening eggs cups flour tsp. salt 1 1 2 2 1 tsp. baking soda tsp. baking powder cups rolled oats (oatmeal) cups orange slice candy, cut fine cup coconut
Blend butter and Karo syrup together. Stir in melted chocolate and vanilla. Combine the powder sugar and dry powdered milk. Gradually add to the Karo syrup/ butter mixture. Knead by hand until thoroughly blended. Form into small balls or roll into log roll and cut into 1-inch lengths. Elissa Hedrick Liescheidt ~ Ballwin
Cream sugars and shortening. Add eggs and beat well. Sift flour, salt, soda and baking powder and add to the creamed mixture. Stir in oatmeal, candy and coconut. Roll dough into balls the size of a walnut and place on a parchment-lined baking sheet. Bake at 350 for about 12 minutes, or until crisp. Makes 48 cookies. Jean Shull ~ Des Peres
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Kirkwood | 110 E. Jefferson Ave. | 314.965.3655 Ballwin | 14418 Clayton Rd. | 636.527.3655
Holidays 2013
19
GIFT & RECIPE GUIDE
Peanut Butter Chocolate Chippers

1 cup creamy or chunky peanut butter 1 cup light brown sugar, firmly packed 1 large egg 3/4 cup milk chocolate chips sugar Combine peanut butter, brown sugar and egg in bowl till well blended. Add chocolate chips, mix well. Roll heaping tablespoons of dough into 1-1/2-inch balls. Place on ungreased cookie sheet. Dip fork in granulated sugar then press fork in criss-cross pattern on each ball, flattening to 1/2-inch thick. Bake at 350 for 12 minutes. Let stand on cookie sheet 2 minutes to set up, then remove to wire rack to finish cooling. Store in air-tight container. Pearl Hedrick ~ Webster Groves
Petticoat Tails
Petticoat Tails got their name because the cookies round edge was reminiscent of the scalloped edging on ladies ankle-length petticoats in the 1700s. We may not have scallops on our slips today, but that doesnt make these cookies any less tasty. Another Christmas must from my childhood. 1 cup butter, room temperature (not margarine) 1 cup powdered sugar 1 tsp. vanilla extract (or other flavoring, such as almond) 2-1/2 cups flour 1/4 tsp. salt
Pipeys Ginger Cookies

Elsa Piper was my close friend and neighbor for more than 70 years. Her home was on Oakwood Avenue and in later years at Bethesda Orchard House. I remember she would bake a plate of cookies and take them to welcome new families to the neighborhood. This ginger cookie recipe is one which Elsa brought with her from her childhood home in Point Roberts, Washington, which is where her parents settled after immigrating to the United States in 1896 from Iceland. Each time my family makes these cookies we remember our friend Elsa. She lived to be 102 years of age. 3/4 cup shortening (Crisco) 1 cup sugar 1 egg 4 Tbls. Grandmas brand molasses 1 tsp. ginger 1 tsp. cinnamon 1/2 tsp. nutmeg 2 cups all purpose flour, sifted 2 tsp. baking soda 1/2 tsp. salt
In a large bowl cream together the butter and sugar. Stir in the extract. Sift together the flour and salt. Using a wooden spoon, stir flour mixture into the butter mixture. You may need to use your hands to incorporate the flour this is normal. Roll dough into a long two-inch diameter roll, then wrap in cling wrap or waxed paper. Chill the dough until its stiff. Remove dough. Slice into thin circles. Place on ungreased cookie sheet. Bake at 400 for 8-10 minutes, or until cookie is barely tan along the edges. Transfer cookies to a wire rack to cool. Jo A. Hiestand ~ Kirkwood
Cream together shortening, sugar and egg. Add molasses. Stir well. Combine dry ingredients: ginger, cinnamon, nutmeg, flour, baking soda and salt. Sift together to blend. Add dry ingredients to shortening mixture. Mix well. Chill the dough 1 hour. Roll dough into walnut-sized balls, then dip top into sugar. Place on greased cookie sheets and bake at 350 for 12 minutes. Let sit on cookie sheet to firm up then move to wire rack to cool completely. Pearl Boyd Hedrick ~ Webster Groves
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20
GIFT & RECIPE GUIDE
Potato Chip Cookies

2 1 3 2 cups butter or margarine cup sugar cups all purpose flour cups crushed potato chips 2 Tbls. vanilla extract 1 cup chopped nuts, optional Candied cherries, optional Powdered sugar Cream the butter. Add sugar gradually and beat well. Add flour gradually, mixing thoroughly. Add potato chips, vanilla and nuts (if desired). If you chill the dough before rolling it into balls, it will be easier to handle. Shape dough into small balls and place on ungreased baking sheets. Flatten each with a fork dipped in cold water. You can place a candied cherry in the center of each cookie before baking if desired. Bake at 325 for 20 minutes. Remove from oven as soon as they are lightly browned. Cool on wire rack. When cool, sift powdered sugar over the tops of cookies. Yields 84 to 92 cookies. Marge Normile ~ St. Louis Hills
Spritz Cookies
This is a family favorite and fun to make. 1 cup shortening 3/4 cup sugar 1 large egg 1 tsp. vanilla or almond extract 2-1/4 cups flour, sifted 1/4 tsp. salt 1/2 tsp. baking powder Topping: 1/3 cup sugar (or use red or green decorator sugar crystals for sugar and gel) 1/8 tsp. coloring gel Chopped candied cherries (optional)
Beat shortening at medium speed with electric mixer until creamy. Gradually add sugar, mixing until light and fluffy. Add egg and extract, mix until blended. Combine flour, salt and baking powder; add to shortening mixture, beating until blended. Cover and chill 10 minutes. Combine 1/3 cup sugar and food coloring gel in a Ziploc bag, seal, shake and squeeze bag to evenly distribute color. (Too much gel will make sugar wet.) Press dough into desired shapes using a cookie press. Sprinkle cookies with colored sugar or top with candied cherries, if desired. Place cookies on ungreased baking sheets. Bake at 400 degrees for 8 to 10 minutes or until lightly browned. Cool on wire racks. Makes about 72 cookies. Marcia Loomis ~ University City
Rosenmunnar Swedish Thumbprint Cookies

1 cup unsalted butter, softened 1/2 cup sugar 2 cups all purpose flour 1/2 cup fruit jam, any flavor Cream butter and sugar until light and fluffy. Add flour and mix well. Shape dough into 1-inch balls and place on cookie sheet. Imprint your thumb in the center to make a 1/2-inch indentation. Fill with fruit jam. Bake at 375 for 15 to 20 minutes, until brown on the edges. Makes 72 cookies. Renate Kheim ~ Webster Groves
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11718 Manchester Des Peres

next to Carrollton Bank
Holidays 2013
21
GIFT & RECIPE GUIDE
Sticky Squares
Im in trouble with my children if I dont make these every year at Christmas. They are so yummy! Crust: 1 cup all purpose flour 1/2 cup light brown sugar, packed 1/4 cup unsalted butter, softened Topping: 1/2 cup chopped walnut or pecans 1 cup hot fudge topping 1/2 cup caramel bits Coarse grained kosher salt (optional)
Sugar Cookies
This recipe is simply called Sugar Cookies. It should have been called, Melt in your mouth, yummy delicious cookies! Its one of the easiest cookies to make and its such a large batch. Therefore, it goes a long way at parties and get-togethers. Ive been making this for about 40 years. And people still ask for my recipe. Its great for any holiday. You can simply add food coloring for any occasion: red for Valentines Day and blue, yellow or pink for Easter etc. 1 1 1 1 2 1 cup powdered sugar cup sugar cup butter cup corn oil eggs, beaten tsp. vanilla extract 4-1/2 cups all purpose flour 1 tsp. salt 1 tsp. baking soda 1 tsp. cream of tarter Sprinkles (optional)
Combine crust ingredients in bowl and mix until fine crumbs form. Press firmly into bottom of ungreased 8 in. by 8 in. baking dish. Sprinkle nuts evenly over crust. Spread fudge topping evenly over pecans. If the fudge is thick and hard to spread, remove dish from oven five minutes into baking and spread to cover evenly. Bake at 325 for 22 minutes or until chocolate looks smooth and glossy. Remove from oven and sprinkle caramel bits over top. Cover for five minutes for bits to soften, then swirl chocolate and caramel together. Cool, then refrigerate for easier cutting. When chilled take a bench scraper or sharp knife to cut into bite-sized pieces. Let squares come to room temperature before serving, so that topping can become gooey. Sprinkle squares lightly with kosher salt, if desired. Store leftovers at room temperature, lightly covered. Makes 48 bite-sized squares. Anne Allen ~ Kirkwood
Cream butter, oil and both sugars. Add beaten eggs and vanilla. Mix thoroughly. Add dry ingredients, which have been mixed together lightly. Blend and mix. Form into small balls and place on ungreased baking sheet. Press out with a glass that has been dipped in granulated sugar. At this time you can add sprinkles on top if desired. Bake at 350 for 10 to 12 minutes. Elaine Woelich ~ Sunset Hills
s a e d I t f i G t a e Gr
All of our photos are available for purchase online.
You can also turn one of our photos into a great keepsake item that would make a great holiday gift that will be treasured forever. Visit www.timesnewspapers.com and click on Purchase Photos under the Times Extras heading.
mo use pad s
calendars
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Multiple sizes for prints are also available ranging from 4" x 6" to 12" x 18"
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22
GIFT & RECIPE GUIDE
Texas Cow Chips

My daughter Susan while visiting her friend in Texas in 1999 sent me this recipe on a postcard. 2 cups butter 2 cups sugar 2 cups brown sugar 4 eggs 2 Tbls. vanilla extract 4 cups flour 1/2 tsp. salt 2 tsps. baking powder 2 tsps. baking soda 2 cups oatmeal (uncooked) 2 cups bran flakes 1 cup chopped pecans 1 cup coconut 1 cup raisins 12-oz. package chocolate chips 6-oz. package peanut butter chips
Beat butter and sugars together until blended. Add eggs and vanilla beat until smooth. In separate bowl combine flour, salt, baking powder and baking soda; gradually add to sugar mixture and stir well. Stir in oatmeal, bran flakes, pecans, coconut, raisins, chocolate chips and peanut butter chips. Drop from a 1/4 measuring cup onto a lightly greased cookie sheet, 6 to a sheet. Bake at 350 for 12 to 15 minutes. Cool on wire rack. When cold, store in container between sheets of wax paper. Makes about 36 cookies.
Surprise Chocolate Snowballs

The day I created this cookie was as much a surprise to me as my family. My daughter and I love chocolate. My son and my husband love fruit. So what better way than to combine the two... chocolate and cherries. This too has become a favorite on our Christmas plate. Cookie Dough: 2-oz. semi-sweet chocolate, melted 1 cup butter, softened 1/2 cup sugar 1 egg 2 tsp. vanilla extract 2-1/2 cups all-purpose flour 1/2 cup chopped walnuts 1/4 tsp. salt Cookie Dough: Melt chocolate in microwave safe bowl for 30 seconds on high, and if needed continue for 10 seconds at a time until melted. Do not overcook. Set aside. With electric mixer cream butter and sugar, about two to three minutes. Blend in egg, vanilla and melted chocolate. In separate bowl combine flour, nuts and salt. Gradually add to creamed butter and sugar mixture on low speed or by hand. Form 1-1/2 inch balls wrapped around a cherry. Place on ungreased (or parchment lined) baking sheets. Bake at 375 for 12 to 16 minutes or until set. Remove from oven. While still warm roll cookie balls in powdered sugar. Cool and roll cookie balls in powdered sugar again. Store in a covered container. Yields 48 to 60 cookies. Bessie Theodorou ~ Affton Filling: 2 cups maraschino cherries, no stems, drained well, OR candied cherries Topping: 1 cup powdered sugar 2 cups flour 3/4 cup sugar 1-1/2 tsp. baking powder 1/4 tsp. salt 2/3 cup shortening
Lorraine Brown ~ Kirkwood
Viscotte (Italian Seed Cookies)

2 egg yolks 1/4 cup milk 1 tsp. almond extract 1/3 cup sesame seeds
Preheat oven to 375. Sift together flour, sugar, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Add yolks, milk and almond extract and mix until dough holds together. Shape tablespoonful of dough into oval shape and roll in sesame seeds. Place on greased cookie sheet. Bake 15 minutes or until brown. Makes 24 cookies. Betty Collins ~ Affton
Zimtsterne
My niece Rachel Epplin and I continue the family tradition of baking German Christmas cookies. My mom and siblings baked Lebkuchen, Pfeffernusse and Springerle cookies. Rachel wanted to add another cookie a couple years ago and so Zimtsterne cookie began to be included in the tradition. Rachel and I enjoy our time together. Time is so precious and so many German Christmas cookies take 2 days in a row to make since many of them need time in the refrigerator. Cinnamon stars are classic German Christmas cookies. They are rolled and cut into star shapes and are traditionally topped with white sugared icing. Unusual about these cookies is that they dont use flour. That makes them a good holiday alternative for anyone with wheat allergies. 3 egg whites, separated Pinch of salt 1 cup plus 2 Tbls. sugar 2-1/2 cups almonds, ground (with skin) 2 tsp. cinnamon 1/2 Tbls. lemon juice 2 cups powdered sugar, for rolling
Swedish Gingerbread Cookies

Most of my family lives in Colorado, including our children. Since we are retired, we drive to Boulder every year, before Christmas. Since it is a 14-hour trip, we stay at a little Swedish town called Lindsborg in Kansas, south of Salina. Every year I make the same cookie recipes, so last year I thought, why not get some different ones from a lady I know there, who is of Swedish descent. 2/3 cup whipping cream 1 cup sugar 2/3 cup light corn syrup or molasses 1-1/2 Tbls. ginger 1 tsp. grated lemon zest 1 Tbls. baking soda stirred into two tsps. of water 3-1/2 cups of all purpose flour
Lightly whip the cream. Add the sugar, syrup, ginger, lemon zest and baking soda.
Reserve a small amount of egg whites. Beat remaining egg whites together with salt until stiff. Slowly add sugar and beat until stiff but not dry. Set aside about 1/2 cup of the sugar and egg white mixture. Add the ground almonds, cinnamon and lemon juice to the remaining mixture. Form into a ball and allow to chill for 1 hour. Remove 2 cups of dough from the refrigerator. Spread a 1/4-inch layer of powdered sugar over the work surface and roll the ball in the sugar until covered. Roll into a flat disk about 1/4-inch thick. The dough will have a sticky consistency; continue to add powdered sugar as needed to make the mass workable. Use a star-shaped cookie cutter, or other forms, if desired, and place cut shapes on a baking sheet covered with parchment paper. With a pastry brush, brush a small amount of the reserved egg white mixture onto the top of each cookie. Bake at 300 for 25 minutes. Rose Epplin Garland ~ Sunset Hills
Beat for 3 minutes. Add most of the flour, kneading lightly. Cover and let rest at room temperature overnight. Turn out onto a floured surface. Knead until smooth. Roll the dough into a thin sheet on a floured surface. Cut out different shapes with cookie cutters. Place them on a cold greased parchment lined baking sheets. Bake at 350 in center of the oven rack for around 7 minutes. Let cool on the baking sheets. Makes approximately 175 cookies. Renate Kheim ~ Webster Groves
Holidays 2013
23
GIFT & RECIPE GUIDE
Some food for thought: gift cards party trays & platters dinner specials gourmet lunches for clients elegant hors doeuvres delectable gourmet food
Holiday Appetizer Menu

grilled vegetable tray Asparagus, Squash, Eggplant, Carrots, Zucchini, Red and Yellow Peppers Marinated in Balsamic Vinaigrette Dressing, Grilled and Served with Maytag Bleu Cheese Dip Chilled Marinated Shrimp Tray Large Icelandic Shrimp Marinated in our Spicy Lemon Lime Sauce and Served with Chipotle Mayo Dip brie with cranberry glaze Brie Smothered with Cranberry Glaze and Topped with Sliced Almonds and Served with Sliced Baguettes mini potato baskets Small Red New Potatoes, Baked, Cut in Half and Filled with a Savory Cheese Mixture bistro beef loin sandwiches Seasoned, Oven Roasted Bistro Beef Sandwiches with Horseradish Mayo Arranged on a Decorated Tray toasted grilled chicken and four cheese ravioli Fresh Pasta Filled with Grilled White Meat Chicken, Mozzarella, Swiss, Ricotta and Parmesan Cheese, Tossed in Italian Bread Crumbs and Parmesan Cheese and Served with Lemon Tarragon Dip assorted petite sweets Fudge Squares, Decadent Brownies, Fruit Squares, Mini Cheescakes and Mini Cupcakes serves 15-20 people $375
Holiday Brunch Menu

Fresh Fruit Fresh Cut Cantaloupe, Honeydew, Watermelon, Red Grapes and Strawberries three cheese egg souffle Light and Fluffy Eggs Mixed with Cheddar, Monterey Jack and Mozzarella Cheese French Toast Casserole Fluffy Cinnamon and Brown Sugar French Toast Served with Fresh Strawberry Sauce, Whipped Cream and Maple Syrup new potato casserole Small Red New Potatoes Mixed with Our Savory Cream Sauce then Baked with Cheddar and Monterey Jack Cheese country ham on mini croissants Sliced Country Ham on Mini Croissants with Brown Sugar Butter serves 10-12 people $150
Holiday Dinner Menu

spinach & artichoke cheese cake Served with Lavosh Crackers Field Greens Salad Field Greens with Shredded Provel Cheese, Mandarin Oranges, Dried Cranberries, White Raisins and Cashews Served with Our Own Poppyseed Dressing Seasoned Grilled Beef Tenderloin Served with Red Wine Reduction Sauce penne pasta with fresh asparagus Penne Noodles in a Light Champagne Cream Sauce with Fresh Asparagus and Shredded Parmesan Cheese fresh baked ciabatta roll with butter assorted petite sweets Mini Cupcakes along with Fruit and Brownie Squares $26.95 per person
New Year's Eve Dinner Menu

Wild Mushroom Rague Over Puff Pastry Shell Field Green Salad Field Greens Topped with Crumbled Feta Cheese, Blueberries, Granny Smith Apples, Red Onions and Spicy Walnuts, Served with Our Own Poppyseed Dressing beef tenderloin au poivre Sliced Tenderloin in a Cognac, Shallot and Peppercorn Sauce Fresh Asparagus Spears Served with Lemon Butter and Fresh Parmesan Cheese seafood florentine pasta Fettuccini with Scallops, Shrimp, Spinach and Sundried Tomatoes fresh baked ciabatta roll with butter triple chocolate magnificent cake with Fresh Raspberry Sauce and White Chocolate Drizzle $60 per couple
19 Years and Still Cooking!
Gift Cards... Because everyone loves to eat!
8796 Big Bend (at Gore) Webster Groves 314-963-9899 www.theaofe.com

M-F 7 a.m. - 7 p.m. Sat 10:30 a.m. - 4 p.m. DELIVERY AVAILABLE
24
GIFT & RECIPE GUIDE
H O L I D AY F U N I N D O W N T O W N K I R K W O O D
GET TUNED IN!
Knit hat with built-in headphones.
pink or blue
Fun & Festive

Personalized ornaments!
HOLIDAY WALK
Downtown Kirkwood and other festivities
$25
Childrens New & Resale Clothing Personalized Gifts Embroidery
112 E. Jefferson 314-966-3044 M-F 10-5 Sat 10-4
124 W. Jefferson 314-821-2326
SHOP, STROLL & CELEBRATE DURING THE HOLIDAY WALK Saturday, November 23 Santa Arrives at 9:30 a.m.
Join us for a day of fun-lled activities. Downtown Kirkwood Holiday Walk begins at 10 a.m. Bring your camera for Photos with Santa until 2 p.m.* Downtown Kirkwood Specialty Stores unveil their holiday gift selections, offer refreshments and special offers. Free Holiday Trolley Rides and Stories with Mrs. Claus. Catch the Holiday Trolley at the train station 11 a.m. - 3 p.m. Enjoy holiday entertainment and free refreshments at the train station hosted by Youth In Action and Kirkwood Kiwanis. For a detailed schedule of activities please visit our website. The Holiday Walk is sponsored by Downtown Kirkwood S.B.D. with support from McArthurs Bakery.
Christmas Cookies
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SOUTH COUNTY KIRKWOOD CHESTERFIELD 3055 Lemay Ferry Rd. 113 N. Kirkwood Rd. 13700 Olive Blvd.
Mon. - Sat. 6 am - 7 pm Sun. 7:30 am - 2:30 pm
Mon. - Sat. 7:00 am - 6:30 pm Mon. - Sat. 7:00 am - 6:30 pm Sun. 7:30 am - 2:30 pm Sun. 7:30 am - 2:30 pm
(314) 894-0900 www.mcarthurs.com

When you want to serve the very best.
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Small Business Saturday is November 30

Enjoy the festive holiday atmosphere while showing your support for the small businesses in Downtown Kirkwood. Ralph Butler Duo performs holiday favorites from 1-3:30 in Ken Connor Park.**
Call today and ask how to receive a FREE gift certicate!
GIFT CERTIFICATES FREE CONSULTATIONS

110 N. Kirkwood Road Kirkwood, MO 63122 314-822-4450
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Keep the Cheer here and shop & dine at your local businesses. GIVE LOCAL GIFTS WITH DOWNTOWN KIRKWOOD GIFT CERTIFICATES
Photos with Santa

at the Train Station**
Bring your camera. Shop and dine after visiting Santa. Many stores extend their hours on Thursday evenings.
Terracotta is carved and whitewashed by Fair Trade artisans to create this holiday candle holder.
9 in. high x 6 in wide
GINGERBREAD SHOPPE
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Winter Fireworks Festival

December 28th
* No pet photos, please. **Weather permitting.
314-822-0084
www.downtownkirkwood.com

Gift Guide 2013

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gift & Recipe Guide

Webster-Kirkwood Times & South County Times

GIFT & RECIPE GUIDE

THE HOLIDAY SPIRIT IS GROWING IN OLD ORCHARD THIS YEAR!

November 30th: Small Business Saturday

December 14th: Webster Cookie Walk

BEST IN MUSIC INSTRUCTION.

Davids Guitar Loft

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NEW 2014 OUTBACK 2.5i

The Areas Acoustic Shop for 40 Years

Big Bend @ Murdoch 314-968-5167 www.wgsis.com

GIFT & RECIPE GUIDE

Holiday Dcor & Gifts

11769 Manchester Road Des Peres, MO 63131 314-966-0800 www.terrastl.com

Webster-Kirkwood Times & South County Times

GIFT & RECIPE GUIDE

Great Gift Ideas!

Feeders Holiday Seed Shapes Garden Dcor Flags

the TIN RABBIT

12436 Tesson Ferry Rd. 314-842-1496 www.stlwildbirdcenter.com

Wild Bird Center

GREAT GIFT HIgHLIgHTS * 2013

1 The Gift of Fitness 2 A Delicious Treat

5 Instant Holiday Cheer 6 Gifts to Go

7 Merry and Bright 8 Clean Car Wishes

Monogrammed Rain Boots

Give the Gift of a Membership to the Saint Louis Science Center

Science Center Members receive:

See More. Do More. Spend Less.

FREE Parking FREE Advance Reservations Discounted Special Exhibitions

In the OMNIMAX Theater

Webster-Kirkwood Times & South County Times

GIFT & RECIPE GUIDE

Black Walnut Rocks

Candy Cane Cookies

Cake Mix Christmas Cookies

HOLIDAY OPEN HOUSE

Across from the McDonalds

FREE Amish gift with purchase of $15 or more

9832 Manchester Road 314-716-2755 Traintownstl.com

7580 Watson Rd. 314-968-8900

GREAT GIFT HIgHLIgHTS * 2013

9 The Disappearing Gift

11 The St. Louis Santa 12 For the Birds

13 The Perfect Candle

Wine & Cheese Basket

14 Chocolate and Caramel

Give the Gift of Health

New Year's Resolution Package | $420 ___________________________________________________

Webster-Kirkwood Times & South County Times

GIFT & RECIPE GUIDE

Cherry Pecan Cremes

Cherry Pecan Oatmeal Cookie

Easy Holiday Shopping at Kenricks

4324 Weber rd. at Union 314-631-2440

GREAT GIFT HIgHLIgHTS * 2013