READERS SHARE HOLIDAY RECIPES

It seems that everyone is in full swing for Christmas. The Christmas parade was wonderful, the stores are full of gifts waiting to go home with you and the Food Network is gearing up with wonderful holiday food ideas.

Speaking of wonderful holiday food ideas, it is this time of year when we have many requests for cookie and candy recipes. Start sending in your favorites so we can get those published in the next couple of weeks.

A Cape Girardeau cook has already started thinking toward entertaining and the holiday. She has shared a few of her favorites with us.

Carrots & apples

2 cans carrots, drained, or sweet potatoes

1 can apple pie filling

1 tablespoon butter

Brown sugar

Drain the carrots, mix with pie filling. Sprinkle with brown sugar, to taste. Slice 1- tablespoon butter on top or melt and drizzle. Bake at 350 degrees for one-half hour.

Pumpkin bars

Crust:

1 yellow cake mix, reserving 1 cup of dry mix

1/2 cup melted margarine

1 egg

Filling:

3 cups canned pumpkin

2/3 cup milk

2 eggs

Topping:

1/4 cup margarine

1 cup reserved yellow cake mix

1/4 cup brown sugar

1 teaspoon cinnamon

Grease a 9-by-13-inch baking dish. Combine the crust ingredients and press into the bottom of the pan. Combine the filling ingredients. Pour over the crust and spread evenly. Combine the topping ingredients and sprinkle over the pumpkin layer. Bake 45 to 60 minutes at 350 degrees, until done in the middle.

Pumpkin spice bars

4 eggs

2 cups sugar

1 cup vegetable oil

1 (16 ounce) can pumpkin

2 cups flour

2 teaspoons baking powder

2 teaspoons cinnamon

1 teaspoon baking soda

3/4 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 cup raisins

Heat oven to 350 degrees. Grease a 15-by-10-by-1-inch cookie pan with sides. Beat eggs, sugar, oil and pumpkin. Stir in remaining ingredients. Pour into pan. Bake 25 to 30 minutes. Cool and frost with cream cheese frosting.

Cream cheese frosting:

1 (3 ounce) package cream cheese, softened

1/4 cup plus 2 tablespoons margarine or butter, softened

1 teaspoon vanilla

Gradually beat in 2 cups powdered sugar until frosting is smooth and of spreading consistency.

My cousin in Parker, Colo. has a good recipe for apple dip that is great for snacks or for a party. It is good when prepared the day ahead.

Peanutty apple dip

1 (8 ounce) package cream cheese, softened

1/2 cup peanuts

1 teaspoon vanilla

1/2 cup powdered sugar

3/4 cup brown sugar

Mix in food processor until smooth. If you do not have a food processor, chop the peanuts very fine and then blend well with a mixer. Refrigerate until ready to use. Serve with sliced apples.

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I had a request for an oatmeal pie recipe and I just happen to have one handy. If you are short on nuts they can be omitted.

Oatmeal pie

2 slightly beaten eggs

3/4 cup maple syrup

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup milk

1/2 cup butter, melted

1 teaspoon vanilla

1 cup flaked coconut

3/4 cup rolled oats

1/2 cup pecans, broken

1 9-inch pie shell

In a large mixing bowl, combine the eggs, syrup, sugars, milk, butter and vanilla. Stir together well. Stir in the coconut, oats and nuts. Pour filling into unbaked pie crust. Bake in a 375-degree oven for 35 to 40 minutes or till a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate within 2 hours. Cover for longer storage. Serve with Cinnamon Whipped Cream, if desired.

Cinnamon whipped cream

In a chilled mixing bowl, combine 1-cup whipping cream, 2 tablespoons sifted powdered sugar, 1-teaspoon vanilla, 1/2 teaspoon ground cinnamon and a dash of ground nutmeg. Beat with chilled beaters of an electric mixer on medium speed till soft peaks form and tips curl.

As we close this week, let me remind you to send in any recipe requests you might have, as well as any holiday favorites you can share with other readers.

Have a wonderful week and happy cooking.

Susan McClanahan, an administrator at Cape Senior Center, can be reached at Box 699, Cape Girardeau, Mo., 63702-0699. Recipes published are not kitchen-tested by the Southeast Missourian staff.