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Illinois Country Living


Turtle Cookies

Celebrating 150 Years of Faith

Who: St. John Lutheran Church of Elizabeth
Cost: $12, plus $3 shipping
Details: soft-backed, spiral-bound
Pages of recipes: 264
Send checks to: Pastor Steven Anderson,
8315 S. Massbach Rd., Elizabeth, IL 61028.

Photo by Catrina McCulley Wagner

Turtle Cookies (above)

  • 2 C. flour
  • 1 C. brown sugar, firmly packed
  • 1/2 C. butter, softened
  • 1 C. pecan halves
  • 2/3 C. butter
  • 1/2 C. brown sugar
  • 1 (6-oz.) pkg. chocolate chips

Preheat oven to 350°. Combine flour, 1 C. brown sugar and 1/2 C. softened butter. Pat into an ungreased 9x13-inch pan. Sprinkle with pecan halves. In a saucepan, combine 2/3 C. butter and 1/2 C. brown sugar. Cook over medium heat until surface begins to boil, stirring constantly. Pour evenly over the crust. Bake 18-20 minutes until caramel layer is bubbly and crust is light golden brown. Remove from oven. Sprinkle chocolate chips over the top and allow them to slightly melt for 2 to 3 minutes, then slightly swirl. Cool completely and cut.

 

 

 

Seasoned Pretzels

  • 2 (10-oz.) pkg. small pretzels
  • 1/2 C. vegetable oil
  • 2 pkgs. Good Seasons roasted garlic
  • dressing mix
  • 1 pkg. Hidden Valley Original Ranch
  • dressing mix

Put pretzels in a large pan. Mix salad mixes and oil together with an electric mixer. Pour over pretzels and stir. Spread pretzels on cake pans and bake at 250° for 30 minutes, stirring every 10 minutes.

     

Amish Baked Oatmeal

  • 1-1/2 C. quick-cooking oatmeal
  • 1/2 C. sugar
  • 1/2 C. milk
  • 1/4 C. butter, melted
  • Warm milk
  • 1 egg
  • 1 tsp. baking powder
  • 3/4 tsp. salt
  • 1 tsp. vanilla extract
  • Fresh fruit and/or brown sugar (opt.)

Combine all ingredients except warm milk and fresh fruit; mix well. Spread evenly in a greased 13x9-inch baking pan. Bake at 350° for 25 to 30 minutes or until edges are golden brown. Immediately spoon into bowls; add warm milk. Top with fruit and/or brown sugar if desired.

 

 

Lemon Delight Cake

  • 1 (18-1/4-oz.) pkg. lemon cake mix
  • 1-1/3 C. water
  • 3/4 C. egg substitute
  • 1/3 C. unsweetened applesauce
  • 3 T. poppy seeds

Filling:

  • 1 (8-oz.) pkg. cream cheese
  • 1 (15-3/4-oz.) can lemon pie filling
  • 1/2 C. confectioner’s sugar

Topping:

  • 1/3 C. packed brown sugar
  • 1/4 C. chopped pecans
  • 3 T. all-purpose flour
  • 4-1/2 tsp. butter, melted
  • 1/2 tsp. cinnamon
  • 1/8 tsp. vanilla

Glaze:

  • 1/2 C. confectioner’s sugar
  • 4 tsp. lemon juice

In a large mixing bowl, beat together cake mix, water, egg substitute, applesauce and poppy seeds on medium speed for 2 minutes. Coat a 13x9-inch baking pan with non-stick cooking spray and dust with flour; spread half of batter into pan. In another large mixing bowl, beat cream cheese until smooth. Gradually beat in the pie filling. Beat in confectioner’s sugar. Drop by teaspoonfuls over batter, spread gently. Top with remaining batter. Combine topping ingredients; sprinkle over batter. Bake at 350° for 40-45 minutes or until a toothpick comes out clean. Cool. Combine confectioner’s sugar and lemon juice and drizzle over cake. Refrigerate leftovers.

 

     

Peppermint Stick Pie

Recipes From The Flock

Who: Astoria Church of the Brethren
Cost: $10, plus $4 shipping
Details: hard-backed, comb-bound
Pages of recipes: 145
Send checks to: Nancy Heitz, 1559 E. Heitz Rd., Vermont, IL 61484.

Photo by Catrina McCulley Wagner

Muffin Donuts (above)

  • 3 C. sugar
  • 1-1/2 C. vegetable oil
  • 3 eggs
  • 4-1/2 C. flour
  • 3 tsp. baking powder
  • 3/4 tsp. nutmeg
  • 1-1/2 tsp. salt
  • 1-1/2 C. milk
  • Cinnamon/sugar

Mix together sugar, oil and eggs at high speed. Add the flour, baking powder, nutmeg, salt and milk. Continue to mix well at high speed. Pour into muffin tins. Bake at 325° for 15-20 minutes, or until a toothpick inserted comes out clean. Brush the tops and bottoms with melted butter and dip in cinnamon/sugar.

 

 

 

Frankfurter Casserole

  • 1 lb. frankfurters, sliced (like pennies)
  • 2 T. butter or margarine
  • 3/4 C. chopped onions
  • 2-1/4 C. (12-oz.) uncooked noodles
  • 1 can condensed tomato or cream of
  • mushroom soup
  • 1 soup can of milk
  • Chopped parsley
  • Grated cheese (opt.)

Melt butter. Add sliced frankfurters and onions. Stir frequently while browning, about 5 minutes. Add noodles, soup and milk. Bring to a boil; cover and simmer 15 minutes. Stir occasionally. Sprinkle with cheese or parsley before serving.

     

Hamburger Casserole

  • 1 lb. ground beef
  • 1 lg. onion, chopped or dry onion flakes
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1-1/2 C. water
  • 1/2 C. plain rice
  • 1 can Chinese noodles
  • 1/4 C. soy sauce
  • 1 C. chopped celery

Brown ground beef and onion in a large skillet. Add mushroom and chicken soups. Stir in water, rice, celery and soy sauce. Pour into a large 12x8-inch casserole dish. Bake at 350° for 45 minutes. Sprinkle Chinese noodles on top. Bake an additional 15 minutes.

 

 

 

Rice Casserole (below)

  • 1 C. regular rice
  • 1 can French onion soup
  • 1 can beef broth
  • 1/8 tsp. garlic
  • 1 can mushroom pieces
  • 1 stick butter
  • 2-4 chicken breasts, seasoned (opt.)

Combine rice, French onion soup, beef broth, garlic, mushrooms and butter. Mix well. Place seasoned chicken breasts on top of rice (opt.). Bake at 350° for 1 hour.

Rice Casserole

Healthy Eating Resolutions

1. Eat a variety of nutrient-rich foods. You need more than 40 different nutrients for good health, and no single food supplies them all. Eat a variety of whole foods and protein sources such as whole wheat bread, fruits, vegetables, dairy products, poultry, fish and other protein foods.

2. Eat moderate portions. If you keep portion sizes reasonable, it’s easier to eat the foods you want and stay healthy.

3. Eat regular meals. Skipping meals can lead to out-of-control hunger, often resulting in overeating. When you’re very hungry, it’s also tempting to forget about good nutrition. Snacking between meals can help curb hunger, but don’t eat so much that your snack becomes an entire meal.

4. Balance your food choices. Not every food has to be “perfect.” When eating a food high in fat, salt or sugar, select other foods that are low in these ingredients. If you miss out on any food group one day, make up for it the next. Your food choices over several days should fit together into a healthy pattern.

5. Remember, foods are not good or bad. Select foods based on your total eating patterns, not whether any individual food is “good” or “bad.” Don’t feel guilty if you love foods such as apple pie, potato chips, candy bars or ice cream. Eat them in moderation, and choose other foods to provide the balance and variety that are vital to good health.

Please Tip The Cook

Do you have a tip that you’d like to share with others? If so, please send it to us and you may see it in an upcoming issue.

We’re looking for tips of all kind – timesaving, money saving, health, safety and energy saving. Please include your name and cooperative and send your tip to Catrina Wagner, P.O. Box 3787, Springfield, IL 62708 or e-mail: cwagner@aiec.coop.

How to submit recipes:

Calling all cookbooks!

Is your church or community organization selling its own unique cookbook filled with favorite recipes of cooks in your area? If so, send your cookbook to Catrina Wagner, Illinois Country Living, P.O. Box 3787, Springfield, IL 62708. Please include the price of your cookbook plus postage costs and the name, address and telephone number of the cooperative member we should contact for more information.

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