Spread holiday cheer with good food

smcclanahan

We had our annual Christmas program last Sunday at church provided by the children. It was so precious to see children come out and say their lines, nervous and nearly whispering into the microphone. Both of our children were a part of the play. Lexie made her stage debut with lines about a crowd gathering, people and animals filling the way, as everyone prepared to see the birth of the new baby, Jesus Christ. She was so precious with a bathrobe on and a towel tied around her head to look like a person in a little town some 2000 years ago.

Ross was again one of the wise men. For the third year in a row the same three little boys have been the wise men draped in costumes much too large for them and carrying their very special gifts to present at the manger of the newborn king.

I'm sure you can imagine this scene in your mind and especially if you are a mother, you can imagine what ran through my mind as they stood in the front of the crowded church saying their lines and moving about in their makeshift outfits. To me it was as though they were performing for an Academy Award. It certainly added to my holiday season in a very special way that I will record in my heart forever.

I have mentioned to you many times before about how things appear in my chair at work. This recipe is one of those that appeared with no name, but sound good enough to share with you.

The Pride of Iowa Cookies

1 cup vegetable shortening

1 cup white sugar

1 cup brown sugar

1 teaspoon vanilla

2 eggs, beaten

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup pecans, chopped

1 cup flaked coconut

3 cups quick cook oats

Combine shortening and sugars and cream together. Add vanilla and eggs, one at a time, beating well after each addition. Combine flour, baking powder, baking soda, and salt. Mix in well. Stir in pecans, coconut and nuts. Drop by spoonfuls onto baking sheet. Bake in a 375 degree oven for 8 to 10 minutes. Makes about 5 1/2 dozen.

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There were a few recipes submitted to the recent holiday recipe contest that for various reasons did not make it as part of the contest, but we felt that the recipes were well worth sharing with you anyway.

Clara Broadhacker of Cape Girardeau submitted a salad recipe, but unfortunately we did not have a salad category this year.

5 Cup Salad

1 cup sour cream

1 cup mandarin oranges, drained

1 cup flaked coconut

1 cup miniature marshmallows

1 cup pineapple tidbits, drained

Combine all ingredients and refrigerate until ready to serve.

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Mary Bowers and Mary Ann Cruse each shared recipes for inclusion, but there was only one recipe allowed per category, per person, but here again, we would like for you to be able to enjoy these recipes over the holiday season.

White Divinity Candy

2 1/2 cups sugar

1/2 cup white corn syrup

1/2 cup water

2 egg whites, beaten stiff

1 teaspoon vanilla

1 cup chopped nuts

Mix sugar, syrup and water together. Cook together. Bring to a soft ball stage and slowly pour half of this mixture into the stiffly beaten egg whites. Then continue to cook the remaining half to the hard cracked stage. Pour this mixture into the first mixture and beat until it becomes very thick and then add nuts and vanilla. Immediately pour into pan until set.

Peanut Butter Fudge

3 cups sugar

1 cup canned evaporated milk

2 tablespoons butter

Combine these ingredients and cook until mixture reaches the soft ball stage.

Add:

1 cup peanut butter

1 jar marshmallow cream

Chopped nuts

Combine all and mix well. Pour into a pan. Cool before cutting.

Apricot Cranberry Bread

2 cups all-purpose flour

1 cup sugar

1 to 2 teaspoons grated orange peel

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 egg

3/4 cup water

1/4 cup vegetable oil

1 cup fresh or frozen, halved cranberries

1/4 cup apricot preserves

In a large bowl, combine flour, sugar, orange peel, baking powder, baking soda and salt. In a small bowl, beat eggs, water and oil; stir into dry ingredients, just until moistened. Fold in cranberries. Pour into a greased and floured loaf pan. Cut apricots in preserves into small pieces; spoon preserves over batter, cutting through batter with knife to swirl. Bake at 350 degrees for 65 to 70 minutes or until a toothpick inserted in the center comes out clean. Cook for 10 minutes; then remove from pan to a wire rack. Yields one loaf.

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Christmas just would not be the same without mincemeat somewhere on the menu. For a change from mincemeat pie, you might enjoy these delicious mincemeat filled apples in dumpling pastry. Richard Esicar shares this long-time family recipe using "the best mincemeat around" of course, from Esicar's Old Hickory Smokehouse in Cape Girardeau.

Mince-Apple Dumplings

Pastry from a 2-crust pie pastry recipe

Boil together 2/3 cup sugar, 1 1/2 cups water, 2 tablespoons butter, 1/4 teaspoon cinnamon and a few red hot candies to give it a little color and extra flavor.

Peel and remove cores from 4 medium sizes tart apples, preferably Johnathon. Fill core cavity with mincemeat. Place each apple in the center of a 7-inch square pastry square, which has been rolled to slightly less than 1/8-inch thickness. Sprinkle a teaspoon of sugar over each apple. Bring opposite points of pastry up over the apple; moisten edges; overlap and seal. Arrange dumplings in baking dish; pour hot syrup around them, place in a 425 degree oven and bake until crust is brown and apples are fork tender, about 45 minutes. Serve hot or cold, with or without "soppin" cream, whipped cream or ice cream.

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Our readers from Altenburg have shared a couple of recipes for you. The sour cream spice cake sounds delicious.

Sour Cream Spice Cake

2 cups brown sugar

4 eggs

1 pint sour cream, or 2 cups

1/2 teaspoon salt

1 teaspoon cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon cocoa

1/2 teaspoon nutmeg

1 cup raisins

1 cup nuts

Combine brown sugar, eggs and sour cream. Beat well. Add all dry ingredients, blending well. Fold in raisins and nuts. Pour into two prepared loaf pans. Bake at 325 degrees for 50 minutes, or until just done in the center.

Apple Coffee Cake

Mix together:

1 1/2 cups flour

1 cup sugar

1 teaspoon baking powder

1/2 teaspoon salt

1/2 stick butter, melted

1 egg

Batter will be dry and crumbly. Stir in 3 cups cored, coarsely chopped and peeled apples. Spread in an 8-inch round sprayed cake pan and press lightly down.

Mix:

1 cup chopped pecans

1/4 cup brown sugar

1 teaspoon cinnamon

Spread on top and press lightly down. Bake at 350 degrees for 50 to 55 minutes. Serve warm or reheat when ready to serve.

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We have three requests this week. The first is from a Cape Girardeau reader who would like recipes for a Christmas morning brunch. She would welcome all kinds of casserole recipes, being creative as to different types, and any other foods you enjoy serving on your morning brunch buffet. But, hurry and get those in to me as quick as you can to help her out by next week.

The second request is from Jewell Dawalt of Patton, Mo. Jewell would like a recipe for an ice cream sandwich cake. She has eaten this and would love to have the recipe.

The third recipe is from Bob Harper of Jackson for a white chili recipe. Bob has enjoyed this at different locations and would like to have the recipe to prepare it at home.

Three really good requests for you to help with this week, but please get those in as quickly as you can to help out these area cooks.

As we hurry about getting things done for Christmas, remember that sometimes simple is better, it is not the gift that really matters. In light of eternity, a shirt or a sweater or another type of new gift is really not important. The gift of self and time to a loved one or needy person is sometimes better appreciated than that most lavish gifts. Slow down, take a deep breath and truly enjoy the magic of the Christmas story. If you have not read it yet this year, take time to do so, it will add so much to your Christmas season.

Have a wonderful week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699; Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by the Southeast Missourian staff.