Poppy Seed Bread

Source: Advertiser; M. Landauer; Cary, IL
Yield: 2 Large Loaves

• 3 cups flour
• 1/2 tsp. salt
• 1 1/2 tsp. baking powder
• 2 Tbsp. poppy seeds
• 2 + 3/4 cups sugar, divided
• 1 1/2 cups oil
• 3 eggs
• 1 1/2 tsp. vanilla
• 2 tsp. almond extract (1 1/2 + 1/2 tsp, divided)
• 1 1/2 cups milk
• 1/4 cup orange juice

1. Combine dry ingredients, set aside.
2. Cream 2 cups of the sugar with the oil, eggs, and the vanilla and 1 1/2 tsp. almond extract.
3. Add dry ingredients to the sugar mixture alternately with the milk.
4. Bake at 350º in 2 greased loaf pans for 30-60 minutes or until they test done.  
5. Combine orange juice with the remaining sugar and 1/2 tsp. almond extract.  Drizzle over the hot loaves.

Turtle Brownies

• 18 1/4 oz. box German chocolate cake mix
• 3/4 cup butter
• 2/3 cup evaporated milk
• 1 cup chopped pecans
• 14 oz. caramels
• 6 oz. chocolate chips

1. Preheat oven to 350º.
2. Combine cake mix, butter, 1/3 cup evaporated milk, and nuts.
3. Press half of the mixture into a 13"x9" pan.  Bake for 6 minutes at 350º.
4. Melt caramels with the other 1/3 cup evaporated milk.
5. Remove the bottom from the oven, and sprinkle chocolate chips over it.  
6. Spread the caramel over the chips.
7. Spoon the remaining dough over the top and spread as well as you can to cover the caramel.
8. Return to the oven, bake 12-18 minutes.  
9. Cool and cut into squares.  

Mock Heath Bars

• 1 package graham crackers
• 2 sticks of butter (1/2 lb.)
• 1 cup brown sugar
• 12 oz. chocolate chips
• 1 cup chopped pecans

1. Preheat oven to 400º.
2. Line cookie sheet with parchment paper or foil and spread crackers to cover the entire pan.  
3. Melt butter and sugar, boil for 3 minutes.
4. Pour over crackers and bake for 7 minutes.
5. Remove from the oven and sprinkle with chocolate chips.  Let sit until they melt, then spread out and sprinkle with nuts.
6. Cool, break into pieces and keep in an air tight container.  

Do Ahead Mashed Potatoes

Source: Advertiser: M. Greorin, Lake Villa, IL

• 10 medium potatoes, mashed
• 1/4 lb. butter (1 stick)
• 1 tsp. salt
• 1 Tbsp. onion, finely chopped
• 1 cup scalded milk
• 1 (8 oz.) package cream cheese
• Add all ingredients; mix cream cheese in last.  Place in a greased casserole and sprinkle with paprika.  Refrigerate overnight (a must).  Take out of the refrigerator 1 hour before baking.  Bake at 350º for 35-40 minutes.  

Zucchini Bread

Source: Mary Ragona
Yield: 2 loaves

• 3 eggs
• 2 cups sugar
• 3 cups flour
• 1 cup nuts
• 1 cup oil
• 1 tsp. baking soda
• 1 tsp. salt
• 2 cups grated zucchini
• 1 Tbsp. vanilla

Mix sugar and oil, then add eggs and vanilla.  

Combine dry ingredients and combine.

Stir in zucchini and divide into 2 loaf pans.

Bake at 350º for 1 hour.  

Margaret's Blueberry Muffins

Source: Margaret Kaiser
Yield: 12 muffins

• 1/2 cup oatmeal
• 1/2 cup orange juice
• 1 1/2 cups flour
• 1/2 cup sugar
• 1/2 tsp. salt
• 1 egg, lightly beaten
• 1/2 cup oil 
• 1/4 tsp. baking soda
• 1 1/4 tsp. baking powder
• 1 1/2 cups blueberries
• 2 Tbsp. sugar + 1/4 tsp. cinnamon

Combine oatmeal and o.j.; then add flour, sugar, soda, baking powder, salt, oil, and eggs.  

Mix well, then stir in blueberries.  Fill muffin tins and sprinkle with the sugar/cinnamon mixture.

Bake at 400º for 18-22 minutes.  

Scotcheroos

• 1 cup light corn syrup
• 1 cup sugar
• 1 cup peanut butter
• 4 1/2 cups Rice Krispies
• 6 oz. butterscotch chips
• 6 oz. chocolate chips

Combine corn syrup and sugar in a saucepan.  Bring to a boil and remove from the heat.  Stir in peanut butter, then add Rice Krispies.  Mix well an press into a greased 13"x9" pan.  Melt the chips in a double boiler and spread over the bars.  Let cool, and enjoy.  

Santa's Whiskers

Source: Wendy Wetzel
Yield: about 80 cookies

• 1 cup butter
• 1 cup sugar
• 2 T. milk
• 1 tsp. vanilla
• 2 1/2 cups flour
• 1 cup finely chopped red and green candied cherries
• 1/2 cup finely chopped pecans
• 1 cup flaked coconut

Beat butter until softened.  Add sugar and beat until fluffy.  Add milk and vanilla and beat well.  Add flour and beat until well mixed.  Stir in cherries and pecans.  Shape into three 7" rolls.  Roll in coconut to coat.  Wrap and chill several hours or overnight.  

Cut into 1/4" slices.  Place on ungreased cookie sheet.  Bake at 375º about 12 minutes or until lightly brown around the edges.  Remove and cool. 

Caramel Corn

Source: Jean Brandt

• 1 cup butter
• 1 cup brown sugar
• 4 T. Karo light corn syrup
• 16 cups popped popcorn

Microwave butter and sugar for 1 minute, stir.

Repeat.

Add corn syrup, stir.

Microwave for 3 minutes, pour over popped popcorn in a large bowl.  Mix it all up until the popcorn is coated with caramel.

Spread out on nonstick cookie sheets, separating it as you spread it out.  

Notes:  

You can make any amount of the syrup, just use equal parts butter and sugar, with 1 tablespoon corn syrup per 1/4 cup of those ingredients.

You can add nuts if you wish!

Use air popped corn with no oil for best results.

Alvira's Egg Casserole

Source: Alvira Colbert

Layer on the bottom of a greased 13"x9" pan:

• 3 cups plain croutons
• 2 1/2 cups shredded cheddar

Blend together and pour over cheese:

• 10 eggs
• 3 cups milk
• 1 tsp. salt
• 1 tsp. dry mustard
• 1 tsp. onion powder

Cover and refrigerate overnight.

Sprinkle with cooked bacon, ham, or sausage.

Bake for 1 hour at 325º