Professional Documents
Culture Documents
2013
December 7th: 2nd Annual Santas on the Loose Run & Reindeer Dash for Kids
Visit www.santasontheloose.com for more information.
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!
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
kruegerpottery.com
314.963.0180 kruegerpottery.com
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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
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
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Any $35 Purchase
With coupon, not to be combined with other offers or discounts. Expires 12/6/13.
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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
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
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
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
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
Members:
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
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
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
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Holidays 2013
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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
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
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
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
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
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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
Kenricks Gift Cards are Great Gifts and can be purchased in-store or online.
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Kakao Chocolate 2301 S. Jefferson, St. Louis 771-2310 7272 Manchester, Maplewood 645-4446 www.kakaochocolate.com
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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
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
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
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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
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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
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Wonderful Christmas
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A Living Ornament!
Hand blown glass terrariums make great gifts!
Happy Holidays
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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
Step 1... Call Kenary Florist Step 2... Enjoy owers, food, family and friends! 52 W. Lockwood 314-968-6400 KenaryParkFlorist.com 111 W. Lockwood 314-968-9629 www.TheVibrantScoop.com
Educating Children ages 2 1/2 6 since 1982 Also available Full & Part-Time Summer Camp 44 N. GORE IN WEBSTER GROVES 314-961-1411 faithacademyofmontessori.com
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Wishing you a safe and Wishing a safe joyousyou holiday. and joyous holiday. Like a good neighbor, Like a good neighbor, State Farm is there. State Farm is there.
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Holidays 2013
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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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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
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
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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
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
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
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
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
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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
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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Holidays 2013
19
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
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
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
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Holidays 2013
21
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
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22
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.
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
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
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24
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
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HOLIDAY WALK
$25
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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