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Holiday classics
Waterloo Courier ^ | November 6, 2001 | Melody Parker

Posted on 11/06/2001 10:21:08 PM PST by freeperforpresident

Home-baked cookies and bars warm from the oven

November 6, 2001

Holiday classics

Home-baked cookies and
bars warm from the oven

Courier Lifestyles Editor


Life is too short to wait until the holidays to enjoy a plate of your favorite cookies or bars from the "Taste of the Season" bake sale at Sartori Hospital Auxiliary's Festival of Trees.

The festival begins Thursday and continues through Sunday at the Gallagher-Bluedorn Performing Arts Center.

The overall theme for the 13th annual Festival of Trees is "The Enchanted Forest."

Exhibits at the GBPAC will feature the Gallery of Trees, creche display, gingerbread village, tablesetting display, children's gallery, stockings, porcelain dolls, the Sartori gift shop and silent auction.

Hours are 10 a.m. to 6:30 p.m. Thursday; 10 a.m. to 8 p.m. Friday; 9 a.m. to 5 p.m. Saturday and noon to 5 p.m. Sunday.

Jingle Bell Jam is Friday from 5 to 8 p.m. in the center's lobby. Santa's Workshop takes place in the lobby from 9 a.m. to noon Saturday, followed by a youth variety show in the Great Hall at 1 p.m.

Two Style Show luncheons will take place Thursday and Friday at the UNI Commons. The Teddy Bear Tea will take place at 2 p.m. at the Maucker Union Expansion.

The Gala will take place in the Maucker Union Expansion on Saturday, with dancing in the GBPAC lobby.

There is no admission charge to the exhibits.

Holiday food items, home-baked by several hundred auxiliary volunteers will be available from 9 a.m. to 5 p.m. Saturday. Auxiliary volunteers have offered to share a few of their festival classics, so after you've eaten all the treats purchased at the Festival, you can bake your own.


2 sticks margarine

2 3-ounce packages cream cheese

2 cups flour
Mix and pat into a greased 9- by 13-inch pan. Bake at 375 F for 15 minutes.


3/4 cup dark corn syrup

1/2 cup sugar

3 tablespoons margarine, melted

1 teaspoon vanilla

3 eggs

1 6-ounce package semi-sweet chocolate chips

1 cup cashew halves


Whole cashews

1/4 cup chocolate chips, melted

Whipped cream
While crust is baking, combine corn syrup, sugar, margarine, vanilla and eggs. Beat with wire whisk until blended. Stir in the 6 ounces of chocolate chips and cashew halves. Spread evenly over warm crust. Reduce heat to 350 F and bake 30 to 40 minutes. Cool.

Before serving, top with whipped cream and garnish with cashew dipped in melted chocolate.

-- Troyce Vich

1 1/2 cups chopped dates

1 cup chopped walnuts

2 1/2 cups Rice Krispies

5 tablespoons butter

2 eggs, beaten

1 cup sugar

1/2 teaspoon salt

1 teaspoon vanilla

Red sugar

In a saucepan, mix dates, sugar, butter, eggs and slat and cook until thick. Cool slightly. Add vanilla, chopped walnuts and Rice Krispies. Using hands, shape into strawberries and roll in red sugar. Add green frosting leaves.

-- Mary Lou Knight

2 cups all-purpose flour

1 cup firmly packed brown sugar

1/2 cup butter, softened

1 cup pecan halves.

Caramel layer:

2/3 cup butter

1/2 cup firmly packed brown sugar

1 cup (6 ounces) semi-sweet chocolate chips
Preheat oven to 350 F. Combine crust ingredients except pecans in large mixing bowl. Beat at medium speed, scraping bowl often, until well blended and particles are fine (about 2 or 3 minutes). Press mixture firmly into bottom of ungreased 13- by 9-inch baking pan. Sprinkle pecan halves evenly over unbaked crust. Combine 2/3 cup butter and 1/2 cup brown sugar in 1 quart saucepan. Cook over medium heat, stirring constantly until mixture boils and reaches 242 F on candy thermometer. Pour evenly over crust. Bake 18 to 22 minutes until bubbly. Remove and sprinkle with chocolate chips. Let stand 2 to 3 minutes, then swirl chips with knife. Cool and cut into bars. Makes 36 bars.

-- Pam Lane

1/2 cup butter

1/2 cup peanut butter

1/2 cup sugar

1/2 cup brown sugar

1 egg

1/2 teaspoon vanilla

1 1/4 cups flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1 large package Reese's Miniature Peanut Butter Cups

Cream together butter, peanut butter, sugar and brown sugar. Beat in egg and vanilla. Add dry ingredients. Chill dough. Form dough into 1–inch balls and press into miniature muffin tins. Bake in 375 oven for 8 to 10 minutes. Remove from oven and press mini Reese's into each cookie. Cool slightly before removing from tins. Makes 4 dozen.

-- Mary Lou Knight

1 pound powdered sugar

1 stick margarine

2 cups peanut butter (creamy)

3 cups Rice Krispies

6 ounces chocolate chips

1 large milk chocolate bar

1/2 slab paraffin

Mix powdered sugar, margarine and peanut butter in a large bowl. Add Rice Krispies, kneading and mixing well. Chill for 2 hours. In a double-boiler melt chocolate chips and one chocolate bar and paraffin. Shape dough into tiny balls and chill in freezer until very firm. Spear balls with a toothpick and dip into melted chocolate. Let it drip a bit then slide off onto waxed paper. Store in covered container in refrigerator.

-- Mary Ellen Murphy

2 cups (12 ounce package) semi-sweet chocolate chips

3 cups (4 ounces each) sweet baking chocolate

1 jar (8 ounces) marshmallow cream

2 cups broken walnuts

4 1/2 cups sugar

Pinch salt

1 can evaporated milk (check on size)

2 tablespoons butter or margarine

Combine chocolates, cream and walnuts in large bowl. Combine sugar, salt, butter and evaporated milk in heavy saucepan and heat until boiling, stirring constantly. Boil just under 6 minutes. Pour at once over ingredients in bowl and stir vigorously with wooden spoon until melted and creamy. Pour into buttered shallow pan (9- by 13- by 2-inch). Don't use a larger pan; best when thicker and creamy. Let stand a few hours to set. Store in covered pan.

-- Diane Nagle

3 eggs, beaten

2 1/2 cups sugar

1 1/2 cups milk

1 cup plus 2 tablespoons oil

1 1/2 teaspoon vanilla

1 1/2 teaspoon almond extract

1 1/2 teaspoon butter extract

3 cups flour

1 1/2 teaspoons salt

1 1/2 teaspoons baking powder

2 teaspoons poppy seeds


1/4 cup orange juice

3/4 cup sugar

1/2 teaspoon vanilla

1/2 teaspoon almond extract

1/2 teaspoon butter extract

Beat together eggs, sugar, milk, oil and flavorings. Mix in flour, salt, baking powder and poppy seeds. Pour batter into 6 greased miniature loaf pans. Bake at 350 F for 45 minutes. Mix glaze and drizzle on loaves while still hot.

-- Mary Lou Knight

3 cups (one package) cranberries

1 1/2 cups orange juice

1/2 cup sugar

2 tablespoons orange liqueur

2 tablespoons grated orange peel

1 teaspoon ground cinnamon

1/2 cup sugar


1 1/2 cups graham cracker crumbs

6 tablespoons unsalted butter, softened

1/4 cup packed brown sugar


6 ounces imported white chocolate, finely chopped

3 8-ounce packages cream cheese, room temperature

1/4 cup sugar

4 large eggs

Preheat oven to 350 F. Lightly butter insides of 9-inch springform pan with 2 3/4-inch sides.

For cranberries: Combine all ingredients in heavy pan and cook, slightly covered, over medium heat for about 8 minutes until mixture slightly thickens. Stir occasionally. Remove from heat and puree in food processor. Reserve 1/2 cup sauce for swirl cheesecake. To the remaining sauce add 1/2 cup sugar. Stir to dissolve. Let both sauces cool.

For crust: Blend crumbs, sugar and butter in food process or with pastry cutter. Press into prepared pan. Bake for 15 minutes.

For filling: Melt white chocolate in double boiler until smooth. Cool slightly. Using electric mixer, blend cream cheese. Add sugar and beat until light and fluffy. Add eggs one at a time, and beat thoroughly. Gradually blend in white chocolate. Pour batter into crust. Gently drop reserved sauce for the swirl into batter. Use a knife to swirl sauce. Bake for 40 minutes or until sides puff up but center is not set. Cool and chill.

Garnish with cranberry sauce that has the added sugar. Can also garnish with white chocolate and whipped cream.

–- Cynthia Kenyon

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© Waterloo-Cedar Falls Courier
"Your guide to life in the Cedar Valley"
Waterloo - Cedar Falls, Iowa

TOPICS: Breaking News; News/Current Events; Politics/Elections
I found this truly fascinating. Don't you?
1 posted on 11/06/2001 10:21:08 PM PST by freeperforpresident
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To: freeperforpresident
AHEM! You thought this was "Breaking News"?

(sounds delicious but...)

2 posted on 11/06/2001 10:25:18 PM PST by Tall_Texan
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To: Tall_Texan
Oh, I meant to put this in the dining section. I'm sorry.
3 posted on 11/06/2001 10:27:38 PM PST by freeperforpresident
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To: freeperforpresident
I dunno about the rest of you, but MY printer's in high gear! Gotta eat after we do all that shopping...
4 posted on 11/06/2001 10:30:14 PM PST by Sunshine55
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To: freeperforpresident
Here's a recipe for Afghanistan holiday cookies:

Mix cookie dough with cup of goat milk.

Set on cave ledge for 3 days (for rapid heating wait for massive air strike by US before setting on ledge).

Serve immediately before cave occupants assume room temperature.

5 posted on 11/06/2001 10:44:00 PM PST by freebilly
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To: freebilly
I don't get it. Sorry, I haven't been following the news lately. Can you explain a bit?
6 posted on 11/06/2001 10:50:22 PM PST by freeperforpresident
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To: freeperforpresident
Hmmm. . . , well there's these bad guys hiding in caves in Afganist. . . . Oh, heck, if I've got to explain a joke then it isn't funny. :O))
7 posted on 11/06/2001 10:54:55 PM PST by freebilly
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To: freebilly
Sorry, I know how you feel. I told this silly joke about chickens hatching yesterday and had to explain it five times to five different people. Can you believe that? It really peeved me.
8 posted on 11/06/2001 10:59:01 PM PST by freeperforpresident
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To: freeperforpresident
Who are you, really? Texaggie79?
9 posted on 11/06/2001 11:07:12 PM PST by freebilly
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To: freebilly
Just phreep mailed you.
10 posted on 11/06/2001 11:08:49 PM PST by freeperforpresident
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To: freeperforpresident
Have YOU been hibernating in the Caves too ?
11 posted on 11/07/2001 12:29:01 AM PST by exmoor
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To: exmoor
I have been in Honduras and Milwaukee. No caves.
12 posted on 11/07/2001 12:37:52 AM PST by freeperforpresident
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To: freebilly
Bake at 500 million degrees Fahrenheit in a square oven.

13 posted on 11/07/2001 1:21:00 AM PST by Solomon Kane
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To: freeperforpresident
Dear God! I haven't eaten breakfast & you post this! My tummy just growled like an angry lion.

I'm saving when I get to work and putting it in Mealmaster under "Yummy."

14 posted on 11/07/2001 4:03:51 AM PST by Catspaw
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To: freeperforpresident
Now you've done it! All I did was read this and I gained 10 lbs. I'm starting to get the shakes now...where's that chocolate IV when I need it?...
15 posted on 11/07/2001 4:08:30 AM PST by Caipirabob
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