Get Ready, Get Set, Shop!

  • By Daphne Ross
  • November 22, 2010
  • 293
                        
When planning for a day of holiday shopping, a complete list is a must. Unless of course you are a gift giver that loves to cruise the aisles looking for that special something, hoping for that great idea to magically present it self. It can happen that way, and I must say it is fun, sometimes I just surprise myself. Now maybe the best advice is to wear comfortable shoes, but come on, sometimes I want to dress up for shopping like I am attending a holiday party so I leave the sneakers at home. Pretty layers, pretty accessories, and seasonal boots, make for nice body decoration. But for me it’s all topping to a great pair of jeans. And a purse, don’t forget to add a great looking purse; one that is cleaned out before you leave the homestead. And carry it close to your body, over your shoulder, please don’t leave your purse in the shopping cart and look away for a single second. A holiday snatcher might set you up to be a holiday scrooge. Feed your body tank before you begin-and-repeat your parking lot cruise. A hungry body only feeds a grouchy demeanor and it doesn’t need to present its ugly self while searching for the closest parking spot. What you need is protein and vitamin C, and for many of us a coffee requirement. Remember to fill your gas tank as well. Chant practice saying words like, “Hello, Thank-you, Excuse me, Pardon me, I’m sorry,” and “That looks great on you.” And say them with heartfelt honesty. Repeat the seasonal greeting “Merry Christmas” with a great smile, a grinchy grin gets you nothing but poor customer service, a shopping cart squeal, a price check, and the easy transfer of germs from the runny nose kid behind you in line. So let’s all be happy, remind your self the reason of the season, and why we are all out in the first place. Safe travels this holiday season. Breakfast is a big part of our Christmas Day. When my family gathers at mom and dad’s house, Ronni and I prepare and serve buffet-style our designated meal, breakfast for 18; eggs made to order, sausage gravy, biscuits, bacon, toast, and fried potatoes. Needless to say, we have been voted not to be part of any meal rotation. And we clean up! Share your breakfast recipes and traditions; Country Cupboard, 5973 Blachleyville Rd., Wooster, OH, 44691. Emails are always welcome; thewritecook@sssnet.com Petite Cherry Cheesecakes (Daphne Ross) 24 vanilla wafers 2 (8 ounce) packages cream cheese, softened 3/4 cup sugar 2 eggs 1 tablespoon lemon juice 1 teaspoon vanilla 1 (21 ounce) can cherry pie filling Place one wafer in bottom of each of 24 cupcake lined muffin cups. Beat together until fluffy cream cheese, sugar, eggs, lemon juice and vanilla. Fill cups 2/3 full with cheese mixture. Bake at 350 degrees for 15 to 20 minutes until set. Cool thoroughly. Top each cake with 1 rounded tablespoon pie filling. Chill. Yield: 24 cheesecakes. (Note: Get a little more creative with the toppings, any fruit filling will do, even preserves, hot fudge ice cream topping with chopped peanuts sprinkled on top, or a mini peppermint patty dropped on right after baking. Yum!) Mix-in-Pan-Crust (Daphne Ross) 1 1/2 cups flour 1/2 teaspoon salt 1/2 cup oil 2 tablespoons milk 1 tablespoon sugar Measure all ingredients into pie pan. Toss together with fork in pan. Press into shape in pan with hand. Bake at 400 degrees for 10 to 12 minutes. (Note: How easy is this, I bet you have all needed ingredients in your own kitchen! Pie fillings are easy; it’s the crust that causes occasional pie bakers most trouble.) Soft Gingerbread (Daphne Ross) 1 cup brown sugar 1 cup soft margarine 2 eggs, well beaten 1/2 cup sorghum molasses 2 cups flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1 cup boiling water 2 teaspoons baking soda Cream brown sugar and margarine thoroughly; add eggs and molasses. Sift dry ingredients together and add alternately with combined water and soda. Pour into greased and floured 9x13 inch pan. Bake at 350 degrees for 30 to 35 minutes. (Note: A dollop of whipped topping and a sprinkle of cinnamon is the best topping for this holiday treat, but you might want to try a spoonful of creamy vanilla pudding for another great taste.) Cookie Kisses (Daphne Ross) 1 package (18 ounces) refrigerated chocolate chip cookie dough OR Your favorite chocolate chips cookie recipe 36 chocolate candy kisses Grease mini-muffin pan. Roll dough balls size of small walnut; place 1 ball of dough into each muffin cup. Lightly press 1 candy kiss into dough ball, but not to bottom. Bake 10 to 12 minutes in a 350 degree oven. Cool cookie cups in muffin pan for 15 minutes. Remove to cooling rack; cool completely. After all day shopping you might want to have this recipe for dinner; Poor Man’s Steak (Daphne Ross) 1 1/2 pounds hamburger 3/4 cup cracker crumbs 3/4 cup water 1 chopped onion 1 teaspoon salt 1/4 teaspoon black pepper 1 (10 ounce) can cream of mushroom soup 1/2 cup milk Mix together hamburger, cracker crumbs, water, onion, salt and pepper. Press into 1/2 to 3/4 inch thickness in tray or on cookie sheet. Chill overnight or several hours. Cut in 4 inch squares. Coat with flour; brown on both sides in skillet. Place in baking dish. Combine soup and milk. Pour over meat. Bake at 350 degrees for 1 hour. Yields: 6 servings. Marie’s Red Apples (Grandma Marie Miller) 7 or 8 whole apples, peeled and cored 3 cups white sugar 2 cups water 1 (12 ounce) package red cinnamon candies 4 or 5 tablespoons cornstarch 1/2 cup fruit juice (any kind) Few drops red food coloring Whipped cream In a 6 quart saucepan, stir together water and cinnamon candies until dissolved. Bring to a boil. Place apples in boiling syrup; cook until tender but remove before the break apart. Place on cookie sheet or large plate. (Syrup may be used over for more apples, just add more peeled apples.) Thicken syrup by adding cornstarch, mixed with a little cold water. Add food coloring and fruit juice. The juice adds gloss to the apples. After thickened syrup is partially cooled, brush over apples and chill. Dot apple tops with whipped cream. Sprinkle green sugar on top. (Note: This dessert is bright and ever so festive. It looks very impressive served on a glass pedestal cake plate. Oh how sweet it is!)


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