Reader Recipes

Delicious Ideas

 

 

caramel apple bars

From Janelle Zook of Orange

crust iNGREDIENTS:

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¾ cup butter

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1 cup brown sugar, packed

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1 ¾ cups all-purpose flour

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1 cup quick oats

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1 t salt

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½ t baking soda

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½ cup chopped pecans 

filling iNGREDIENTS:

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4 ½ cups chopped apples

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3 T flour

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14-oz. pkg. caramels

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3 T butter 

DIRECTIONS: Crust: In a mixing bowl, cream butter and brown sugar until fluffy. Add flour, oats, salt and baking soda. Mix well. Stir in pecans. Set aside 2 cups. Press remaining oat mixture into bottom of an ungreased 13x9x2-inch pan. Filling: Toss apples with flour. Spoon over crust. In a saucepan, melt caramels and butter over low heat. Drizzle over apples. Top with reserved oat mixture. Bake at 400° for 25-30 minutes. Cool before cutting. 

Chai Tea

From Debbie Day of Catlett

INGREDIENTS:

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2 qts. water

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8 bags black tea

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¾ cup sugar

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16 whole cloves

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16 whole cardamom seeds, pods removed

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5 cinnamon sticks

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8 slices fresh ginger

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1 cup milk

DIRECTIONS: Combine water, tea, sugar, cloves, cardamom seeds, cinnamon and ginger in crock pot. Cover and cook on high 2-2½ hours. Strain mixture; discard solids. At this point tea may be covered and refrigerated for up to 3 days. Stir in milk just before serving. Serve warm or chilled. 

Lemon butter cookies

From Joann Frazier Hensley of McGaheysville

INGREDIENTS:

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1 ½ cups butter, softened

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1 cup sugar

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1 box (4-serving size) lemon gelatin

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1 large egg

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1 t pure vanilla extract

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4 cups all-purpose flour

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1 t baking powder

DIRECTIONS: Preheat oven to 400°. Line cookie sheets with parchment paper, set aside. Beat butter, sugar and gelatin together in a large bowl with an electric mixer. Add egg. Mix well. Beat in vanilla until creamy. Gradually add flour and baking powder. Mix until smooth. Using a 35-mm cookie scoop, place dough on parchment-lined cookie sheets. Bake 12-14 minutes or until lightly browned. Slide parchment with cookies onto a wire rack to cool. Makes about 5 dozen.  

rudolph cookies

From Josephine Lunceford of Aylett

INGREDIENTS:

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1 tube refrigerated sugar cookie dough

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Chocolate chips

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Small pretzel twists

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Red M&M candies

DIRECTIONS: Slice dough into 12-15 cookies and place on cookie sheet. Press chocolate chips for eyes and pretzel twists for antlers into each cookie. Bake cookies according to directions. Cool for 1 minute and place a red M&M in center of each cookie for Rudolph’s nose.

Popcorn bars

From Donna Lock of Jonesville

INGREDIENTS:

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10 cups popped popcorn

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¾ cup white chocolate chips

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¾ cup sweetened dried cranberries

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½ cup chopped slivered almonds

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10-oz. bag marshmallows

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3 T butter

DIRECTIONS: Combine popcorn, white choc­o­late chips, cranberries and almonds in large bowl. Spray 13x9x2-inch pan. Melt marshmallows and butter in microwave or over medium heat in saucepan on stove. Stir until smooth and pour over popcorn mixture. Stir to coat completely. Quickly pour mixture into pan. Place a sheet of wax paper over top of mixture to level out the bars. Refrigerate 45 minutes or until firm. Cut bars into squares. 

favorite snickerdoodles

From Carol Dewald of Linden

INGREDIENTS:

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1⁄2 cup butter, softened

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1⁄2 cup Crisco

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1 1⁄2 cups sugar

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2 eggs

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2 3⁄4 cups flour

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2 t cream of tartar

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1 t baking soda

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¼  t salt

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1⁄3 cup sugar/2 t cinnamon mixture

DIRECTIONS: Cream butter and Crisco; add sugar and beat until light. Add eggs and beat well. Combine next 4 ingredients and add to creamed mixture. Shape dough into 1-inch balls; roll in sugar/cinnamon mixture. Bake at 400° on ungreased cookie sheets about 10 minutes. Remove from oven and let cool on sheets for 2 minutes, then remove to racks to cool completely. Makes about 5 dozen. 

Christmas rum cake

From Clara Bowman-Jahn of Leesburg

Ingredients:

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1 cup chopped pecans

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1 box yellow cake mix

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1 3⁄4-oz. box vanilla instant pudding

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4 eggs

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½ cup cold water

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½ cup vegetable oil

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½ cup rum

Directions: Heat oven to 325°. Grease and flour Bundt pan; sprinkle chopped pecans in bottom. Mix remaining ingredients in bowl. Beat well. Pour batter in pan, spreading evenly. Bake 1 hour. Cool before glazing.

Glaze Ingredients:

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¼  lb. butter

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¼  cup water

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1 cup sugar

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½ cup dark rum (Captain Morgan Original)

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Powdered sugar

Glaze Directions: Melt butter, stir in water and sugar, boil 5 minutes while stirring, then remove, stir in rum. Remove cake from pan, prick top and pour glaze over cake. Sprinkle with powdered sugar.

Have a favorite recipe or a cooking tip to share? E-mail recipes and tips with your name and address to: ReaderRecipes@co-opliving.com or mail to Reader Recipes, P.O. Box 2340, Glen Allen, VA 23058. Readers are awarded a $10 gift card for each published submission.

 

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