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December 2009 Food Focus
Nothing warms the heart during the holidays like gifts that someone has prepared by hand. Here are some reader-submitted recipes that come from the Claus’ kitchen, not the workshop. Pictured is RosaLee Sheard’s “Oatmeal Pancake Mix,” prepared and served with syrup, fruit and whipped topping that can make a delicious Christmas morning brunch.
Food preparation by Emily Schilling/Photo by Richard G. Biever
Oatmeal Pancake Mix
4 cups old-fashioned oats
2 cups all-purpose flour
2 cups whole wheat flour
1 cup packed brown sugar
1 cup instant dry nonfat milk
3 T. baking powder
2 T. cinnamon
5 t. salt
1⁄2 t. cream of tartar
Mix all ingredients well. Store in a sealed container. Recipe makes 5 batches or 10 cups. Attach following pancake recipe to mix when giving it as a gift:
Oatmeal Pancakes
2 eggs
1⁄3 cup canola oil
2 cups pancake mix
1 cup water
To make pancakes, beat eggs in a large bowl. Gradually beat in oil. Alternately, add water and pancake mix. Blend well. Preheat griddle. Pour 1⁄3 cup batter on griddle.
RosaLee Sheard,
Bristow, Ind.
Butter Rum Balls
7 oz. vanilla wavers, crushed
3⁄4 cup powdered sugar
3⁄4 cup coconut
1 t. rum extract
1⁄2 cup frozen orange juice concentrate
1⁄2 cup nut meats, chopped (optional)
Mix together all ingredients. Form into walnut-size balls. Roll in powdered sugar.
Shirley Strayer,
LaGrange, Ind.
Gift of the Magi Bread
1⁄2 cup butter or margarine
1 cup granulated sugar
2 eggs
1 t. vanilla
2 cups all-purpose flour
1 t. baking soda
Pinch of salt
1 cup mashed bananas (3 bananas)
1 can (11 oz.) mandarin oranges, drained
1 pkg. (6 oz.) chocolate chips
1 cup shredded coconut
2⁄3 cup sliced almonds
1⁄2 cup chopped maraschino cherries
1⁄2 cup chopped, dried apricots
Confectioners sugar
Preheat oven to 350 F. Cream butter and sugar. Add eggs and vanilla. Beat until fluffy. Sift flour with baking soda and salt. Add alternately with mashed bananas. Stir in mandarin oranges, chocolate pieces, coconut, 1⁄2 cup sliced almonds, cherries and apricots. Pour into two greased 71⁄2-by-33⁄4-inch loaf pans. Sprinkle remaining sliced almonds on top. Bake at 350 F for 1 to 11⁄4 hours. When cool, sprinkle confectioners sugar on top. Makes two loaves. Can be baked in smaller loaf pans for gift giving.
Tammy Burns,
Terre Haute, Ind.
Light Pfeffernuisse Cookies
(updated with ingredient missing from originally printed recipe)
5 cups brown sugar
11⁄2 cups shortening
5 eggs, beaten
21⁄2 cups nut meats, chopped fine
1 cup coconut
21⁄2 t. cinnamon
11⁄2 t. cloves
21⁄2 t. anise extract
61⁄2 cups flour
Cream together brown sugar, shortening and eggs. Add nut meats and coconut. Sift with cinnamon, cloves and anise extract. Mix with enough flour to make it roll nicely. Dough must be very stiff. Roll small amount in a pencil-style roll. Cut off 1⁄2 inch pieces onto lightly greased cookie sheets. Bake at 350 F for 10-15 minutes. If cookie flattens, add more flour.
Erne L. Lewis,
Logansport, Ind.
Written By: eceditor
Date Posted: 11/22/2009
Number of Views: 248
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