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archived article

'Sweet' recipes submitted from bakers around the diocese

The Messenger sent out a call for holiday recipes in recent weeks, and the response was overwhelming. As folks begin their holiday baking, we have decided to include the “sweet” recipes in this week’s edition with other festive recipes in the Christmas issue, Dec. 20.
Following are the recipes sent in by many readers. Thanks to all who participated. Bon Appétit!

CHOCOLATE CHERRY KRIS KRINGLES
Gloria M. Miller, St. Peter Cathedral, Belleville
(Children will love to help make these cookies)
1/2 cup margarine (1 stick) softened
3/4 cup light brown sugar
1 teaspoon vanilla
1 tablespoon juice from cherries
1 1/2 cup flour
20-25 maraschino cherries patted dry
20-25 chocolate chips, plus 1 cup Milk chocolate chips
Preheat oven to 350 degrees.
Cream brown sugar and margarine together. Add vanilla, juice from cherries and flour. Mix well. Chill dough for at least one hour before baking.
Stuff each cherry with a chocolate chip, then wrap in a tablespoon of dough. Bake on ungreased cookie sheet for 12 to 15 minutes. Cool.
Melt 1 cup chocolate chips in the top of a double boiler over low heat, or in the microwave and dip top of cookies in melted chocolate. Yield 20-25 cookies.

CHOCOLATE KAHLUA CAKE
Lorraine Peterson, St. Mary, Centralia
1 box Duncan Hines Devils Food cake mix
1 small package (4 1/2 oz.) instant chocolate pudding
1/2 cup brewed coffee
1/2 cup Wesson Oil
4 eggs beaten
1 cup sour cream
1/2 cup Kahlua
2 cups (12 oz.) semi-sweet chocolate
Mix all ingredients, bake in greased bundt pan, 350 degrees for one hour, sprinkle with powered sugar.

TUXEDO BROWNIE CUPS
Karen Kolmer, St. Theresa of Avila, Salem  (Source:  The Pampered Chef)
1 (19-21 oz.) package fudge brownie mix (plus ingredients to make mix)
2 (1 oz.) squares white chocolate for baking
2 tablespoons milk
8 ounces cream cheese, softened
1/4 cup powdered sugar
1 cup thawed, frozen whipped topping
1 pint small strawberries, sliced
Orange zest, mint leaves, melted semi-sweet chocolate for baking (optional)
Heat oven to 325 degrees. Spray cups of deluxe mini-muffin pan with non-stick cooking spray.
Prepare brownie mix according to directions for cake-like brownies. Using small scoop, fill each cup 2/3 full. Bake 14 minutes or until edges are set (do not over bake).
Remove pan to cooling rack. Immediately press tops of brownie with tart shaper to make indentations. Cool in pan 15 minutes. Loosen edges and gentle remove the brownies from pan. Cool completely. Repeat with remaining batter.
Microwave white chocolate and milk, uncovered on high one minute; stir until smooth. Cool slightly. combine cream cheese and powdered sugar; mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping. Put on cooled brownies and refrigerate.
Optional:  Holiday sprinkles can be added to the tops of brownies.

RICE KRISPIE CHRISTMAS WREATH
Helen Perry, St. Barbara, Okawville
Prepare rice krispies in normal manner.
Add:  1 cup chopped red candied cherries (set aside a dozen)
1 cup green candied cherries (set aside 4 or 6)
1 cup candied or dry dates
1 cup walnuts or pecans (optional)
Mix all with the warm rice krispies
Butter a decorative round tray, or foiled flat of cardboard. Empty mix onto it and form an oval or round wreath (about 12 inch).
Slice red cherries in half to place at 12, 3, 6, 9 o’clock positions. Each like 3 holly berries. Slice green cherries like leaves, place by the berries.
Slicing the wreath is done best with knife dipped in a cup of hot water often. Serves about a dozen.
A small nativity set could be placed in the center of the wreath for a pot-luck celebration of thanksgiving or the birthday of Jesus Christ.

COWBOY COOKIES
Donna Woodworth, St. Nicholas, O’Fallon
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup Smart Balance margarine
1 cup sugar
1 cup brown sugar
2 eggs
2 cups rolled oats
1 teaspoon vanilla
1 package (6 oz.) semi-sweet chocolate chips
Mix together flour,  baking soda, salt and baking powder, set aside.
Blend together shortening and sugars. Add eggs and beat until light and fluffy.  Add flour mixture and mix well. Add rolled oats, vanilla and chocolate chips (Dough is crumbly).
Drop by teaspoonful on greased cookie sheet. Bake 15 minutes at 350 degree. Yield:  11 dozen.

PECAN TREATS
Barbara Richter, St. Dominic, Breese
Beat 2 eggs whites till peak stiff
Add 1 cup sugar and a dash of salt, 1 teaspoon cinnamon (more or less, depends on your liking)
Beat into egg whites
Melt 1/4 cup margarine on cookie sheet
Fold in 1 pound of pecans in egg mixture, pour on cookie sheet
Bake at 325 degrees for approximately 30 minutes, stir every 10 minutes
When cool, break apart and store in air tight container
Makes a great hostess gift or gift for a friend right from your kitchen.

TANGERINE CAKE (Fat Free)
Barbara Richter, St. Dominic, Breese
1 yellow cake mix
2-4 egg whites (whatever quantity your mix calls for)
Applesauce (same amount as called for — oil)
1 can mandarin oranges with juice or syrup
Put cake mix powder in a bowl and add however many egg whites your mix calls for, then add applesauce (quantity of oil required) and dump the whole can of orange segments into the bowl. Mix well and bake in a 9 x 13 inch pan for whatever time your mix calls for.
Icing:  1 small package sugar-free instant vanilla pudding
8 oz. fat-free or lite Cool Whip (thawed)
1 can crushed pineapple with juice (no larger than 15 oz. can depending) how much your family likes pineapple.
Place Cool Whip in a bowl and sprinkle pudding mix on top and mix all together and ice cake, then refrigerate. It is best to frost right before serving.

THREE LAYER CHEESE CAKE
Eva Macaluso, St. Nicholas, O’Fallon
Crust Mix:  1/2 cup oleo
1 cup flour
3/4 cup walnuts — chopped
Blend together and press into springform pan
Filling: 4  8 oz. cream cheese
4 eggs
1 1/4 cup sugar
1 tablespoon lemon juice
2 teaspoon vanilla
Blend together, pour over crust and bake for 50 minutes at 350 degrees or until set.  Let stand 15 minutes.
Topping:  2 cups (16 oz.) sour cream
1/4 cup sugar
1 teaspoon vanilla
Combine and pour over cake. Bake 5 minutes, allow to set.  Refrigerate for 24 hours. Serve with any pie filling for topping.

ORGANIC PEANUT BUTTER COOKIES
Joanna Nocerino, St. Mary, Centralia
1 cup Organic Peanut Butter of Natural P.B.
1 cup Organic sugar
1 egg
Mix all together, drop by teaspoonful on cookie sheet, criss-cross with tongs or fork.  Bake in preheated 375 degree oven for about 10 minutes or until golden brown. Cool on wire rack and enjoy.  Healthy eating.

LEMON SQUARES
Pat Oelrich, St. James, Millstadt
1 cup flour
1/4 cup powdered sugar
1/2 cup butter
2 eggs, well beaten
2 teaspoons lemon juice
1 cup sugar
2 tablespoons flour
1/2 teaspoon baking powder
Combine 1 cup flour, powdered sugar and butter to form a dough. Press into a 9 x 9 inch pan and bake at 350 degrees for 15 minutes. Beat together eggs, lemon juice, sugar, flour and baking powder. Pour over crust. Return to oven for 20 more minutes. Sprinkle with powdered sugar, cut into bars.

PUMPKIN GOOEY BUTTER CAKE
Pat Baeski, Holy Trinity, Fairview Heights
For the cake:  1 18.25 oz. box yellow cake mix
1 egg
1/2 cup (1 stick) melted butter
For the filling:  1 8 oz. package cream cheese, softened.
1 15 oz. can pumpkin pie filling
3 eggs
1 teaspoon pure vanilla extract
1 16 oz. box confectioners’ sugar
1/2 cup (1 stick) melted butter
Preheat oven to 350 degrees. Lightly grease a 13 x 9 x 2 inch baking pan.
In the bowl of an electric mixer, combine cake mix, egg and butter, and mix well. Pour and press into the bottom of prepared pan and set aside.
In the mixer, beat cream cheese until smooth; add pumpkin pie filling, eggs and vanilla. Dump in confectioner’s sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well. Pour filling on top of pressed cake mixture and spread evenly.
Bake 40-50 minutes (center should be a little gooey; so don’t bake past that point!) Remove from oven and allow to cool completely  before cutting into squares. Yield:  20-24 small squares.

ICE BOX COOKIES
Dolores Ross, St. Aloysius, Royalton
1 cup brown sugar
1 cup white sugar
1 1/2 cup butter
2 eggs
4 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 oz. nuts
Roll
Refrigerate over night. Bake in 350 degree oven for 10 minutes.

TINY PECAN PIES
Dolores Ross, St. Aloysius, Royalton
Filling:  2 eggs
2 teaspoons butter
1 1/2 cup brown sugar
2 teaspoons vanilla
1 teaspoon salt
1 1/2 cups chopped pecans
Crust:  8 oz. cream cheese
2 cups flour
1 cup butter
Soften and chill.  Roll in balls, place in ungreased muffin pan, form into cups. Place filling inside cups. Bake at 300 degrees for 35 minutes.  Makes 15-20.

PIE CRUST
Dolores Ross, St. Aloysius, Royalton
1 cup cold Crisco
3 1/4 cups flour
1 egg beaten, add cold water to make 3/4 cup
1 teaspoon cider vinegar
3/4 teaspoon salt
Cut Crisco into flour and salt until soft crumbs. Combine egg, water, vinegar, mixing with fork.
Makes 3 pie crusts.

PEACH COBBLER
Helen Kremmer, St. Barbara, Okawville
2 cups fresh peaches
3/4 cup flour
1 cup sugar
1/4 teaspoon salt
3/4 cup milk
1 stick margarine
2 teaspoons baking powder
Preheat oven to 350 degrees.
Put margarine in a deep baking dish, set in oven to melt. Make a batter with remaining ingredients, pour over melted margarine. DO NOT STIR.
Bake in 350 degree oven until crust is lightly browned. The peaches will sink to the bottom. Canned peaches may be used.  Bake for 50 minutes.

CRUCANTO — ITALIAN HARD COOKIES
Lenora Palovic, St. Paul, Johnston City
2 cups flour
2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 cups unsalted peanuts
2 eggs
1-2 tablespoons water
2 teaspoons vanilla
Make well of dry ingredients. Whip eggs, water and vanilla together and pour into well. Use fork to mix as much as you can and then use hands until all flour is mixed in dough. Roll half of dough at a time. Use flour to handle dough so dough won’t stick.
Pat out into a rectangle, about 4 inches wide and 3/4 inch thick. Slice and bake at 350 degrees, 10-12 minutes. Use parchment paper to bake.

NITEY NITE COOKIES
Sister Mary Maurice Loepker, ASC, St. Andrew, Murphysboro
Preheat oven to 350 degrees
Beat 2 egg whites
Gradually add 2/3 cup sugar and beat until stiff
Stir in 1 cup pecan halves and 1 cup chocolate chips
Drop by teaspoonfuls on foiled covered cookie sheets. Place in oven, close door, turn oven off. Leave cookies in all nite. Don’t peek.  Makes 5 dozen.

FUNNY CAKE
Mona Kocher, St. Joseph, Stringtown
1 1/2 cups flour
1 cup sugar
1/4 cup cocoa
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon vinegar
1 teaspoon vanilla
1/3 cup oil or melted fat
1 cup cold water
Sift flour once, then measure it. Sift flour again with sugar, cocoa, soda, and salt into ungreased 8 x 8 inch pan. Make 3 holes in dry mixture in pan. Into 1 hole, put vinegar. Into another hole, put the vanilla. Into the last hole, put the oil or melted fat. Pour cold water gradually over mixture. Stir the mixture until there are no lumps. Spread mixture evenly in the pan. Bake at 350 degrees for about 35 minutes.

PEANUT ICE CREAM PIE
Gerry Buehne, St. Rose, St. Rose
Graham Cracker Crust:  2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
Combine ingredients. Press firmly into bottom and sides of 9 inch pan. Refrigerate until chilled.
Filling:  1 quart vanilla ice cream, softened
1/2 cup white corn syrup
1/3 cup creamy peanut butter
2/3 cup roasted peanuts, chopped
Press half of the ice cream into crust. Stir corn syrup and peanut butter until blended. Pour half over ice cream. Sprinkle with half of the peanuts. Repeat everything. Freeze until firm, about 5 hours.

COMPANY PIE
Gerry Buehne, St. Rose, St. Rose
1/2 cup raisins
1/2 cup chopped nuts
1 teaspoon vinegar
1/2 cup butter
3/4 cup sugar
2 eggs
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
9 inch unbaked pie shell
Mix raisins, nuts and vinegar and let stand. Combine butter, sugar and eggs. Beat until thick. Beat in spices and salt. Stir in raisin mixture. Pour into shell. Bake 400 degrees, 30-35 minutes.

SUGARED PECANS
Florence Peters, St. Mary, Centralia
1 egg white
1 tablespoon cold water
1 pound pecans
1 teaspoon cinnamon
1 cup sugar
1 teaspoon salt
1 tablespoon butter
Preheat oven to 250 degrees.
Separate the egg white into a large bowl.
In the bowl beat the egg white and the water until medium peaks form, about 4 minutes.
Stir in the pecans until thoroughly coated.
In a small bowl combine sugar, cinnamon and salt.
Add the sugar mixture to the pecans and mix well.
Spread coated pecans on a lightly buttered cookies sheet. Bake the pecans for 1 hour making sure to stir every 15 minutes to separate the pecans.
Remove from oven and cool. Store in a tightly covered container.

NO-CRUST HARVEST PUMPKIN PIE
Florence Peters, St. Mary, Centralia
Topping:  1/4 cup packed brown sugar
1/4 cup quick cooking oats
1 tablespoon unsalted butter or margarine, melted.
Pie:  15 oz. can pumpkin (not pumpkin pie mix)
12 oz. can evaporated fat-free milk
3 egg whites (or you can use 1/2 cup fat-free cholesterol free egg product)
1/2 cup sugar
1/2 cup flour
1 1/2 teaspoons pumpkin pie spice
3/4 teaspoon baking powder
1/8 teaspoon salt
2 teaspoons grated orange peel
Preheat oven to 350 degrees. Mist 1 1/2 inch x 10 inch pie plate with cooking spray. Combine topping ingredients in a small bowl and set aside.
Place all pie ingredients in blender or food processor in the order listed. Cover and blend on med-high speed until smooth,. Pour mixture into pie plate, sprinkle with topping. Carefully transfer to oven.
Bake 50-55 minutes or until knife inserted into center comes out clean. Let cool 15 minutes, then refrigerate for about 4 hours or until chilled. Store pie, covered in refrigerator. Serve with fat-free whipped topping, if desired.

SWIRLED  RASPBERRY CHOCOLATE STREUSEL BARS
Florence Peters, St. Mary, Centralia
1/3 cup flour
1 1/2 cup quick cooking oats
1/2 cup sugar
1/2 cup packed brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) margarine
1 cup seedless raspberry jam
1 2/3 cups (10 oz. package) Nestle Toll House swirled Dark Chocolate & Raspberry morsels, divided
1/3 cup slivered almonds
Preheat oven to 350 degrees. Grease 13 x 9 pan.
Combine flour, oats, sugar, brown sugar, baking powder and salt in large bowl. Add margarine, cut in with pastry blender until crumbly and evenly mixed. Reserve 1 1/2 cups oat mixture for topping. Press remaining mixture onto bottom of prepared baking pan. Spread jam over crust. Sprinkle with 1 cup morsels.
Combine reserved oat mixture, remaining morsels and almonds, sprinkle over morsels in baking pan.
Bake 35-40 minutes or until golden brown around edges and center is set.
Cool completely in pan on wire rack. Cut into bars. Makes 2 1/2 dozen bars.
(Can use dark chocolate morsels in place of dark chocolate and raspberry morsels.)

PECAN PUFFS
Rosemarie Mudd, St. Joseph, Prairie du Rocher
2 egg whites
2 cups powdered sugar
1 tablespoon vinegar
1 tablespoon vanilla
2 cups pecan halves
Heat oven to 300 degrees. Beat egg whites on high speed until stiff but not dry. Gradually add powdered sugar, beating constantly. Stir in vinegar, vanilla and pecans. Drop by  teaspoonfuls on cookie sheet covered with parchment paper. Bake 10-15 minutes until lightly browned.

RAISIN FILLED COOKIES
Nolene Rubenacker, St. John the Baptist, Piopolis
2 cups light brown sugar, packed
1/8 teaspoon salt
1 cup shortening
1 teaspoon baking soda
4 cups flour
2 teaspoons vanilla
3 eggs
Cream sugar, salt and shortening. Beat in eggs and vanilla. Sift together dry ingredients. Add to creamed mixture.
Raisin Filling:  1 cup light brown sugar, packed
1 tablespoon flour
1 cup water
1 1/2 cups raisins
1 tablespoon lemon juice
Mix sugar and flour. Stir in water slowly. Add raisins and lemon juice. Cook until slightly thickened. Cool.
Roll out cookie dough. Take two rounds of rolled dough (cut with a drinking glass) and put a spoonful of filling in the center of the cookie. Put the second round on top of the bottom one. Seal by pressing around the edges. Bake at 350 degrees for 12-15 minutes.
Hint:  Make the filling first so it can be cooling while mixing up the cookie dough. It thickens the cooler it gets.

PECAN BARS
Nolene Rubenacker, St. John the Baptist, Piopolis
2 cups Bisquick
1 3/4 cups packed brown sugar
3 eggs
1 teaspoon vanilla
2 cups chopped pecans
Heat oven to 325 degrees. Mix all ingredients. Spray a 9 x 13 pan with PAM. Spread mixture into pan. It will be thick. Bake 40-45 minutes or until light golden brown. (Don’t overbake). Cool and cut into bars.

DATE BARS
Betty Derousse, Sacred Heart, Dupo
2 cups flour
2 cups sugar
4 eggs
2 teaspoons vanilla
2 tablespoons oil
1 teaspoon salt
1 teaspoon baking powder
2 cups chopped dates
1 1/2 cups nuts
Beat eggs, sugar and oil. Add dry ingredients, mix. Add chopped nuts, vanilla and chopped dates. Spray pan (9 x 13).
Bake 325 degrees for 35 minutes. Do not over bake.
(My mom’s recipe 1902-1981)

FRUITCAKE  SUPREME
Ann Olliges, St. Dominic, Breese
1 pound candied fruit
1/2 pound candied cherries
1/2 pound candied pineapple
1 box (15 oz.) golden raisins
1 cup wine (any kind)
2 cups butter or margarine
3 cups confectioners sugar
7 large eggs separated
3 1/2 cups pecan halves or pieces (about 1 pound)
4 cups unsifted all purpose flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
Set aside 4 cherries and 8 pecan halves. In large bowl, mix remaining fruits with wine. Cover; set aside over night.
Next day in large bowl of electric mixer, at high speed, beat butter until fluffy. Gradually add sugar, beating until light and fluffy. Add egg yolks, one at a time, beating well after each addition; with wooden spoon, mix in fruit mixture and nuts.
In separate bowl, combine flour, baking powder, cinnamon and 1/2 teaspoon salt; gradually add to butter mixture, stirring just until blended.
Preheat oven to 250 degrees. Grease 10 inch tube pan; set aside. In another large bowl, with electric mixer at high speed, beat egg whites until stiff. With rubber spatula fold into batter, mixing lightly only until no white streaks remain. Pour batter into prepared pan. Cut reserved cherries in half; decorate top of batter with cherries and reserved pecans. Bake 3 1/2 to 4 hours. Cool in pan 1 hour; remove onto wire rack to cool completely. Makes one 7 1/2 pound cake or about 24 servings.

MADGALENA DAVENPORT’S DELICIOUS BREAD PUDDING
Dee Reed, Holy Family, Cahokia
6 cups milk (Dee used 5)
6 eggs (beat)
1 1/4 cups sugar
2 teaspoons vanilla,  mix together
1 1 pound loaf of bread, break bread into pieces, place into 9 x 13 loaf pan (greased) 3/4 full
1 cup raisins, place raisins in between the bread so it will not burn
Beat sugar and eggs together and add milk and vanilla, pour over the bread.
Dot with the butter and dust with cinnamon.
Bake 1 hour or until knife comes out clean at 350 degrees.
Topping:  Mix 1 cup cold water, 1 tablespoon cornstarch together (set aside).
Melt 1 1/2 sticks butter (medium) heat, add 1 cup brown sugar.
Add cornstarch and water mixture and 2 teaspoons vanilla, boil together, pour over bread.

NO BAKE ORANGE BALLS
Mary Kathryn Karcher, St. John Nepomucene, Dahlgren
1 package (7 1/4 oz.) vanilla wafers (finely crushed)
3/4 cup grated coconut
1/2 cup frozen concentrated orange juice, thawed, undiluted
Confectioners sugar
Combine vanilla wafers, coconut and orange juice in bowl, mix well.
Shape into 1 inch balls, place on jelly roll pan. Chill several hours.
Roll in confectioners sugar before serving them.

MINI-CHEESECAKES
Marie Leljedal, St. Mary, Belleville
1 small box Vanilla Wafers
16 oz. low fat Philadelphia Cream Cheese, softened
2 eggs
3/4 cup sugar or 1/2 cup sugar and 1/4 cup SugarTwin
1 teaspoon Vanilla Extract
1 can 20 oz. Fruit Pie Filling (cherry or blackberry work best).
Put paper liners in muffin pans.
Place one vanilla wafer in each liner.
In large mixing bowl, combine softened cream cheese, eggs, sugar and vanilla; mix until smooth.
Fill muffin cups 3/4 full with cream cheese mixture. (Cheesecakes will puff up as they bake).
Bake at 350 degrees for 20 minutes.
Cool. Top each with pie filling. Keep refrigerated until ready to serve.
Makes 20-24 cheesecakes.