Petersburg Pilot -


Best Holiday Recipes


Toffee Bars

By Mary Tice


1 cup butter

1 cup brown sugar

1/2 teaspoon vanilla

2 cups flour

1 egg yolk

Bake in 9x13 pan 15 minutes at 375 degrees. Place about 10 Hershey bars on top and put in oven just long enough to melt chocolate so it's spreadable.


Ginger Crinkles

By Sue Harai

2 1/4 cups all purpose flour

2 teaspoons baking soda

1 teaspoon ground ginger

2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1 cup packed brown sugar

3/4 cup cooking oil

1/4 cup molasses

1 egg

Stir together the first 5 ingredients and 1/4 teaspoon salt. Combine the remaining ingredients and beat well. Add dry ingredients to beaten mixture, beating well. Form 1 inch balls. Roll in granulated sugar, if desired; place 2 inches apart on ungreased cookie sheet. Bake in 375 degree oven about 10 minutes. Makes about 4 dozen.


Tomato Olive Salad

By Anne Loesch

1 container grape tomatoes, halved

1 can black olives, drained and halved

2 stalks celery, chopped

Chopped peppers if desired

Chopped mushrooms if desired

2 tablespoons olive oil

1/2 teaspoons basil

Put all but oil and basil in large bowl. Pour olive oil and basil over all and stir gently. Italian dressing can be used instead of olive oil.


Polish Potato Salad

By Ola Richards

    - 4 apples

     - 4 medium potatoes

     - 5 hard cooked eggs

     - 5  pickles

     - 5  carrots

     - Can of corn

     - Can of peas

     - Mayonnaise, approx. 1/4 cup or to taste

     - Honey Mustard, approx.1/4 cup or to taste

     - Pepper and salt, to taste

Boil carrots, potatoes, eggs. Chop apples, potatoes, hard cooked eggs, pickles and carrots. Mix thoroughly. Add salt and pepper to taste.

Apple Strudel

By Elizabeth Hiller

1/2 cup butter

3 cups sifted all purpose flour

1/2 teaspoon salt

3/4 warm water

1 egg, slightly beaten

1 cup butter melted

6 cups thinly sliced, pared tart apples like Granny Smith

1 cup sugar

2 teaspoons cinnamon

1/2 cup raisins

Sifted powdered sugar

Cut 1/2 cup butter into flour and salt as for pie crust. Combine water and egg; add to flour; stir well. Turn out onto lightly floured surface; knead 5 minutes. Divide in half. Cover and let stand 30 minutes. Cover a large table with floured cloth. On cloth, roll half the dough (leave other half covered) to a 15 inch square; brush with 2-3 tablespoons of the melted butter; let stand a few minutes. To stretch dough use back of hands, working underneath dough. Start from the middle of square and gently stretch from one corner to the next until dough is paper thin (to about 36 x 48 inches). Don’t lift dough too high as you stretch - it tears easily. Trim odd thick edges. Brush 1/4 cup of the melted butter over the dough. If desired spread 1/2 cup graham cracker crumbs before putting apples down. Place half the apples evenly along one 36 inch side, about 6 inches from edge. Combine sugar and cinnamon; pour over apples; top with raisins. Gently fold the 6 inch piece of dough over filling. Pick up cloth behind filling slowly and evenly raise cloth, making dough roll forward into a tight roll. Seal ends. Place on buttered 15 x 10 x 1 inch baking pan; curve slightly to form crescent. Brush top with 1 - 2 tablespoons melted butter. Repeat stretching and filling with other half of dough and filling. Bake strudels at 325 degrees for 45-50 minutes. Remove from pan; cool on rack. Sprinkle with sifted powdered sugar.


M & M Meringue Cookies

By Mary Tice

2 egg whites

Pinch cream of tartar

Beat till foamy in small deep bowl. Gradually beat in 1/2 cup sugar until stiff. Fold in 3/4 cup plain M & Ms. Grease and flour large cookie sheet. Drop by teaspoons onto cookie sheet. Garnish with M & Ms. Bake at 250 degrees at 30 minutes or till firm to touch but still white.


Fudgy Butter Mint Tuck Ins

By Anne Loesch

1 1/2 cups brown sugar

1/2 cup butter, softened

3 ounce package cream cheese, softened

1 teaspoon vanilla

2 squares unsweetened chocolate, melted and cooled

2 cups flour

1/2 teaspoon salt

1/4 teaspoon baking soda

3/4 cup (about 36) butter mints

Preheat oven to 375degrees. In large bowl, blend first 5 ingredients at low speed; beat 3 minutes at medium speed. Add flour, salt and baking soda; blend to form a soft dough. Drop by rounded teaspoonfuls 2 inches apart on ungreased cookie sheets. Press a butter mint into center of each cookie; gently bring up & smooth dough over mint to cover. Bake 6-10 minutes until slightly firm. Cool. If desired frost with chocolate frosting.

Pumpkin Bread

By Mary Koppes


2 cups flour 

2 cups sugar

2 teaspoon baking soda

2 teaspoon each cinnamon, cloves, nutmeg (I always add a lot more cinnamon)

1/2 teaspoon salt

1 cup vegetable oil

4 eggs, slightly beaten

2 cups pumpkin (one small can)

Preheat oven to 350 degrees. Mix together pumpkin puree, eggs, and vegetable oil. In a separate bowl whisk together flour, sugar, baking soda, salt, and spices. Gently fold dry ingredients into wet ingredients until well combined. Grease and flour three 7x3 inch loaf pans. Split batter even among the three pans. Bake for 45-50 minutes. Bread is finished when a toothpick inserted into the center comes out clean. This is a staple recipe from Thanksgiving through Christmas (and sometimes beyond) in the Koppes household. It's very easy to make and loaves can be frozen and later defrosted so you can prepare large batches. The bread is very moist and the flavor is delicious! Great with a cup of tea or coffee in the morning.


Halibut Enchiladas

By Shannon Midkiff

Mix together for filling:

1 medium onion chopped fine

½ green pepper chopped fine

1- 4 oz can diced green chilies

2 cups cooked, flaked halibut

2 cups sour cream

Other seasonings to taste (I use a little salt and pepper)

1 dozen flour tortillas

Fill tortillas and roll.  Place in oiled 13x9 pan. Cover with topping:  1 can tomato soup and 1 can mild green enchilada sauce mixed together. Sprinkle about 3/4 cup of grated cheddar cheese on top. Bake at 375 for 15-20 minutes until hot throughout. You may assemble early and refrigerate to bake later in the day. If you do this, allow more baking time.


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