thrifty nickel christmas gift guide

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2011 Christmas Gift GuideLOOK INSIDE FORGREAT GIFT IDEAS

2011 Christmas Gift GuideLOOK INSIDE FORGREAT GIFT IDEAS

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$20.00 Cash!

THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2011 DECEMBER 1-7, 2011

1 - 2 /3 cups jarredc h u n k yapplesauce

2 teaspoonsground cinna-mon

1 teaspoonground ginger

p i n c hground nut-

flour, baking soda,and salt. In a largesaucepan, overmedium heat, meltthe butter. Re-move from heatand stir in thegranulated sugar,applesauce, cinna-mon, ginger, nut-meg, vanilla, andeggs. Add the flourmixture and stirjust until com-bined. Stir in theraisins. Pour intothe prepared pan.

3. Bake the cakeuntil a tester in-serted in the centercomes out clean,35 to 40 minutes.Transfer pan to awire rack to coolfor 10 minutes. Us-ing a knife, loosenthe cake from pan.Invert it onto therack. Turn it overagain onto a serv-

ing plate. Sprinklethe cake with thec o n f e c t i o n e r s 'sugar, slice intowedges, and servewith the ice cream.

meg1teaspoonvanilla

extract2 large eggs1 cup dark or

golden raisins2 tablespoons

c o n f e c t i o n e r s 'sugar

2 pints vanillaice creamDirections

1. Heat oven to350° F. Butter andflour a 9-inchspringform orround cake pan.

2. In a smallbowl, combine the

APPLESAUCE SPICE CAKE

INDIVIDUAL CHOCOLATE MELTING CAKESServes 8| Hands-On Time: 15m | Total Time: 35mIngredients:

10 ounces semisweet or bittersweet chocolate, chopped4 tablespoons unsalted butter5 eggs1/2 cup sugar3/4 cup all-purpose flour1 1/2 teaspoons baking powder1/8 teaspoon saltcaramel saucecoffee ice cream

Serves 8-12Hands-On Time:10mTotal Time: 1hr10m

Ingredients:2 cups all-pur-

pose flour, plusmore for the pan

2teaspoonsbakingsoda

1 / 8teaspoon koshersalt

1 stick unsaltedbutter, plus morefor the pan

1 cup granulatedsugar

Directions1. Heat oven to 325° F. Lightly coat a 12-cupmuffin tin with vegetable cooking spray.2. Melt the chocolate and butter in a largebowl over a saucepan of simmering water. Re-move from heat.3. In another large bowl, beat the eggs and sugar at medium-high speed untillight and fluffy. Add the flour, baking powder, salt, and melted chocolate. Mixwith a spoon until well blended.4. Divide the batter evenly into 8 muffin tins and bake until the cakes have justcooked through, about 15 minutes.5. The cakes will still look a bit moist on top. Remove from the oven and letcool 5 minutes. Serve warm with the caramel sauce and ice cream.

DECEMBER 1-7, 2011 THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2011 PAGE 3


Smoked Bone In & Boneless HamsJust In Time For The Holidays!

TRADITIONAL ROLLED SUGAR COOKIES

Sugar cookies are Christmasfavorites; decorate these withfestive holiday colors. The buttery,creamy flavor of traditional sugarcookies is wonderfully offset by thisrecipe's addition of zesty gratedlemon peel.

INGREDIENTS • 3/4 cup butter, softened • 3/4 cup sugar • 1 large egg • 1 tablespoon grated lemonpeel • 1 teaspoon vanilla extract • 2 1/4 cups all-purpose flour • 1/4 teaspoon salt • water • 2 large egg yolks • food coloring

Instructions:

COOKIES 1. Cream butter in large mixerbowl. 2. Add sugar; beat until light andfluffy. 3. Beat in egg, lemon peel andvanilla until well blended. 4. Gradually mix in flour and saltuntil well blended. 5. Beat in water, a few drops at atime, only until dough starts tocome away from sides of bowl. 6. Shape dough into large flat

disk; wrap and refrigerate 2 to 3hours. 7. Preheat oven to 350F degrees. 8. Roll dough on lightly flouredsurface to 1/8-inch thickness. 9. Cut with cookie cutters dippedin flour. 10. Place on buttered cookiesheets. 11. Paint with edible temperacolor, if desired (recipe below). 12. Bake 10 to 12 minutes or untilcookies begin to brown aroundedges. 13. Carefully remove from cookie

sheets. 14. Cool completely on wire racks.

EDIBLE TEMPERA COLOR 1. Lightly beat eggs yolks anddivide evenly among 5small containers. 2. Use liquid foodcoloring (adding a fewdrops at a time) to coloreach mixture as desired. 3. Apply colors witha small clean paintbrushbefore baking cookies.

NOTESIf you prefer not to paint your

cookies, simply sprinkle withcolored sugar before baking.


Yields: 2 1/2 dozen cookiesPrep time: 30 minCook time: 22 min

Ingredients:

4 tablespoons butter (1/4 cup)4 (1-ounce) squares unsweetenedchocolate*2 cups granulated sugar4 extra-large eggs2 cups sifted all-purpose flour2 teaspoons baking powder1/4 teaspoon salt1/2 cup chopped walnuts1 cup powdered (confectioner's)sugar* For an extra rich chocolate

cookie, substitute 65% to 70% darkchocolate for the unsweetenedchocolate.

Preparation:In a large, heavy saucepan over

low heat, melt butter andchocolate. Melt chocolate, stirringoccasionally, until smooth; removefrom heat. Learn differenttechniques for How To MeltChocolate.

Stir sugar into warm chocolatemixture. Stir in eggs, one at a time,beating well after each addition.Sift in flour, baking powder, andsalt; stir until smooth. Stir inwalnuts. Cover and refrigerate,preferably for 1 1/2 hours; doughmay be refrigerated longer orovernight, if you wish. This will bea soft dough and must berefrigerated. It may be left insaucepan or transferred to a bowl.

Freezing Dough: This doughfreezes well. Make into the ballsand freeze on a cookie sheet(before rolling in powdered sugar)and then store in Ziploc freezerbags. When ready to bake, removeas many balls as you need from thefreezer and let thaw for 30 minutes;then roll in powdered sugar and

bake.Preheat oven to 300 degrees F.

Adjust two racks to divide oveninto thirds. Line cookie sheets withparchment paper or use theSilicone Baking Mats to preventthe cookies from sticking.

In a small bowl, placepowdered sugar. Sugar palms ofyour hands with some of thepowdered sugar. Roll dough into 11/2-inch balls. Roll balls around inpowdered sugar and place 2-inchesapart onto prepared cookie sheets.

Bake 20 to 22 minutes or untiltops of cookies are barely semi-firm to touch. DO NOT OVERBAKE - these should be slightlysoft in the centers. (If you bake onlyone sheets at a time, bake high inoven.) Reverse position of sheetstop to bottom and front to backonce during baking to ensure evenbaking. Remove from oven andcool on wire cooling racks.

Yields 2 1/2 dozen cookies.Storing: The cookies will keep in

an airtight container for up to threedays or in the freezer for up to twomonths. Sprinkle with freshconfectioners' sugar after thawing.

Chocolate Crinkle(Kringle) Cookies


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Pecan Cake With Rum FrostingServes 8Hands-On Time: 15m | Total Time: 50mIngredients

3/4 cup (1 1/2 sticks) unsalted butter, atroom temperature, plus more for the pan

1 1/4 cups pecans1 1/2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon kosher salt1/2 cup light brown sugar1/2 cup granulated sugar3 large eggs3/4 cup buttermilk1 1/2 teaspoons pure vanilla extract2 cups confectioners' sugar2 tablespoons heavy cream1 teaspoon dark rum1/2 teaspoon baking soda

1. Heat oven to 350° F.2. Butter an 8-inch square baking pan.3. In a food processor, finely grind 1 cup ofthe pecans. Add the flour, baking powder,baking soda, and salt and pulse to combine;set aside.4. Using an electric mixer, beat 1 stick ofthe butter with the brown and granulatedsugars until light and fluffy, 5 to 6 minutes.Beat in the eggs one at a time.5. Gradually add the pecan mixture, mix-ing until just incorporated. Stir in the but-termilk and 1 teaspoon of the vanilla.Transfer the batter to the prepared pan.6. Bake until golden brown and a tooth-pick inserted into the center comes outclean, 30 to 35 minutes. Cool for 10 min-utes, then transfer to a rack to cool com-pletely.

7. Using an electric mixer, beat the remaining butterwith the confectioners' sugar and cream until fluffy.Beat in the rum and the remaining vanilla. Spread oncake. Chop the remaining pecans and sprinkle on top.


Mexican Chocolate CakeServes 6| Hands-On Time: 20m | Total Time: 2hr 00mIngredients

Cake:1 1/2 cups all-purpose flour1 cup sugar1/2 cup unsweetened cocoa2 teaspoons cinnamon1 teaspoon baking soda1/4 teaspoon cayenne pepper or

ground Mexican chili powder1/4 teaspoon salt1 cup cold water1/4 cup canola oil1 tablespoon balsamic vinegar1 tablespoon vanilla extract

Chocolate glaze:1 cup confectioners' sugar1/2 cup cocoa6 tablespoons water10 small fresh strawberries

Directions1. Heat oven to 350° F. Lightly coat an 8-inch round cake pan with veg-etable cooking spray.2. Combine all the cake ingredients in a mixing bowl and stir until smooth.Pour into the pan and bake 25 to 30 minutes or until a toothpick in-serted in the center comes out clean.3. Cool in the pan on a wire rack for 10 minutes. Remove from pan andcool completely.4. When the cake has cooled, whisk together the first three glaze ingre-dients. Dip each strawberry into the glaze and set aside. Pour the re-maining glaze over the cake and arrange the strawberries on top. Setaside to dry, about 30 minutes.

Peppermint Snowballs RecipeYields: 32 to 48 cookies (depending on size)Prep time: 30 minCook time: 12 min

Ingredients:1 cup butter, softened1/2 cup powdered (confectioners') sugar1 teaspoon pure vanilla extract2 1/4 cups sifted all-purpose flourPeppermint Filling (see recipe below)Peppermint Topping (see recipe below)

Preparation:Preheat oven to 350 degrees F.Prepare Peppermint Filling: set aside. Prepare Peppermint Topping; set aside.In a mixing bowl, beat together butter and sugar until smooth and elastic;

add vanilla extract. Stir in flour; knead until well mixed. Cover the dough andrefrigerate for 1 hour or until the dough is easy to handle.

When ready to roll the prepared dough into balls, remove from refrigerator.Set aside 1/2 cup of dough. Lightly flour your fingers and shape remainingdough into 1-inch balls. Make a deep well in the center of each ball with thehandle of a wooden spoon. Fill with 1/4 teaspoon prepared Peppermint Filling.

Use reserved dough to cover filling by placing a small flat disc of dough overthe hole. Reshape or roll if necessary into smooth balls.

Place on ungreased cookie sheets, about 1-inch apart, and bake approximately12 minutes or until set but not brown. Remove from oven, immediately removefrom baking sheet, and roll warm (not hot) cookies in the prepared PeppermintTopping mixture. Set on wire cooling racks to cool completely. Roll in anyremaining Topping mixture again (if desired).

Makes about 32 to 48 cookies (depending on size).PEPPERMINT FILLING:

2 tablespoons cream cheese, softened1 teaspoon milk1/2 cup powdered (confectioners') sugar3 tablespoons finely-crushed peppermint candy or candy canes1 drop red food coloring (optional)Tip for crushing hard peppermint candy: Place candy in a large plastic food-

storage bag, and chill in the freezer. Crush candy inside of the bag by lightlypounding with the smooth side of a meat mallet or a small pot.

For the filling, combine cream cheese and milk in a small bowl. Stir inpowdered sugar, crushed peppermint candy, and food coloring (if desired);mix well.PEPPERMINT TOPPING:

1/2 cup powdered (confectioners') sugar6 tablespoons finely crushed peppermint candy or candy canesIn a small bowl, combine powdered sugar and crushed peppermint candy.


Serves 8| Hands-On Time: 30m | Total Time: 1hr 00mIngredients:

8 ounces bittersweet or semisweet chocolate (at least 70 percent cocoa), coarselychopped

6 tablespoons unsalted butter (3/4 stick)2/3 cup all-purpose flour1/2 teaspoon baking powder1/4 teaspoon salt2 large eggs2 teaspoons vanilla extract1/2 cup sugar1 to 2 teaspoons cocoa powder (preferably infused with a vanilla bean)Directions1. Position rack in middle of oven. Preheat oven to 350° F. Rub the inside of an 8-

inch cake pan or springform pan with butter. Swirl flour around to coat the pan, thentap out the excess.

2. Combine the chocolate and butter in the top of a double boiler over simmeringwater. Stir occasionally until the chocolate is melted. Set aside to cool.

3. Meanwhile, sift the flour, baking powder, and salt into a bowl. Whisk togetherand set aside.

4. Combine the eggs and vanilla extract in a large bowl, then whisk until foamy. Addthe sugar and whisk about 1 minute or until light and frothy. Blend in the chocolatemixture. Add the flour mixture in 2 batches, whisking to blend completely each time.

5. Pour the batter into the prepared pan. Bake 22 to 25 minutes or until a skewerinserted 1 inch from the edge comes out clean. (When the skewer is inserted in thecenter, a bit of moist batter should cling to it.) Cool the cake on a rack for 10 minutes,then invert onto a plate. Invert back onto rack so the shiny side is up. Cool the cakecompletely before sliding it onto a serving plate. Sift the cocoa over the top.

Bittersweet Chocolate Cake


Christmas Gift Guide2011 Trivia Contest

Play to Win $20 HOLIDAY CASH!Name_________________________

Address _______________________

City/State/Zip___________________

Phone ________________________

HERE’S HOW TO WIN:Simply fill in the answers on thetrivia contest entry form. Answerscan be found in the Christmas GiftGuide inserted in this week’s ThriftyNickel. Mail or drop off at yourfriendly THRIFTY NICKEL at 1301 E.Morgan Ave., Evansville, IN 47711.Deadline is Tuesday, December 6,2011. Winner will be announced inthe December 8, 2011 issue of theTHRIFTY NICKEL.

Rules: Must Be 18 years of age and older to play.Employees and relatives of Thrifty Nickel are noteligible. One entry per person.

Bon Bon CookiesYields: 24 cookiesPrep time: 20 minCook time: 15 minINGREDIENTS:

1/2 cup butter, room temperature3/4 cup sifted powdered sugar

(confectioners') sugar1 teaspoon pure vanilla extractFood coloring, if desired1 1/2 cup all-purpose flour1/8 teaspoon salt1 to 2 tablespoons cream (optional)Fillings (see ideas below)Bon Bon Icing (see recipe below)Toppings (chopped nuts, coconut, colored sugar)

PREPARATION:Preheat oven to 350 degrees F.In a large bowl, mix together butter, sugar, vanilla extract, and food coloring

thoroughly. Measure flour by dipping method or by sifting. Blend in flour andsalt. Note: If dough is too dry, add 1 to 2 tablespoons. cream.

To mold each cookie, wrap 1 level tablespoonful of dough around a fillingsuggested below. Place each cookie 1-inch apart on ungreased cookie sheetsand bake approximately 12 to 15 minutes or until set but not brown. Removefrom oven, carefully remove from cookie sheet, and let slightly cool on wirecooling racks (when warm the cookies are delicate).PREPARE BON BON ICING

When the cookies are cooled but still warm, dip tops of each cookie in theBon Bon Icing. Decorate each cookie with one of the toppings suggested above.VARIATIONS:

* Chocolate Bonbons: Make Bonbon Cookies except blend in 1 square (1-ounce)unsweetened chocolate, melted. * Penuche Bonbons: Make Bonbon Cookies except use 1/2 cup firmly-packed brown sugar in place of confectioner’s sugar.

Makes about 24 cookies.FILLINGS SUGGESTIONS:

Candied or Maraschino CherriesPitted datesNutsChocolate Pieces

BON BON ICING:1 cup sifted powdered (confectioners) sugar2 1/2 tablespoons cream1 teaspoon pure vanilla extractRed, green, or yellow food coloring, if desired.In a bowl, mix together powdered sugar, cream, vanilla extract, and food

coloring (if desired).ICING VARIATION:

Chocolate Bonbon Icing - Make Bon Bon Icing except add 1 sq. unsweetenedchocolate (1 oz.), melted, and use 3 tablespoons cream.

1. Who has shotguns starting at $65? ______________________________________________2. Who has foosball tables on sales this Christmas? ___________________________________3. Who has up to 50% off of selected musical items?___________________________________4. Which restaurant has 1 of 2 locations at 341 S. Green Street in

Henderson, KY ______________________________________________________________5. Who has closeout on in-stock First Gear Riding Suits? _______________________________6. Where can you enter to win a Dept. 56 Harley Davidson

Lighted Building? _____________________________________________________________7. Where can you find the best deals on pre-owned

wheel chairs & scooters? ______________________________________________________8. When do the Posturepedic Bonus Coupons expire? _________________________________9. Who offers smoked bone in and boneless hams at wholesale prices?____________________10. Where can you find recliners, curio cabinets, plus Wii and XBox? ______________________11. Who has discontinued finished and unfinished furniture on sale? ______________________12. Where can you find authentic Latin American food, a dance club,

and $2.00 Off cover charge? ____________________________________________________13. Where can you get a $100 In-Store Rebate? ______________________________________14. Find the 100 Dollar Bill _______________________________________________________15. Who says “stay warm this winter?” ______________________________________________16. Find Buy From One Location, Redeem at __________ Location? ______________________17. Trusted gold buyer for over 18 years? ___________________________________________18. Name the 2 great events under 1 roof ___________________________________________19. Who is 3.5 miles north of the airport? ____________________________________________20. Where can you get up to a $500 Simon Gift Card

with every purchase? _________________________________________________________21. Where can you find B.C. Rich, ddrum and Kustom amps?____________________________22. Whose gift cards make great stocking stuffers? ____________________________________23. Where can you find a ‘12 Yamaha TTR50 for only $1,299? ___________________________24. Where can you find New Time Tobacco for only $25.99/carton? _______________________25. Where can you buy new and vintage guitars from $59.99 and up? _____________________


Apple Cake With Caramel GlazeServes 16| Hands-On Time: 35mTotal Time: 1hr 45mIngredients

1 1/2 cups (3 sticks) unsalted butter,at room temperature, plus more for the dish

1 cup granulated sugar1 cup light brown sugar3 eggs3 cups all-purpose flour,

plus more for the dish1 teaspoon baking soda3 teaspoons ground cinnamon1/2 teaspoon freshly grated nutmeg1/2 teaspoon kosher salt5 Granny Smith apples, peeled, cored,

and cut into a 1/2-inch dice1 1/4 cups coarsely chopped pecans2 1/4 teaspoons vanilla extractCaramel Glaze (optional)vanilla ice cream (optional)

Directions1. Heat oven to 325° F. In a large bowl, using an electric mixer onmedium-high, beat the butter and the granulated and brown sugars un-til light and fluffy, 3 to 5 minutes. Add the eggs, one at a time, beatingafter each addition.2. In another bowl, combine the flour, baking soda, cinnamon, nut-meg, and salt. Using a wooden spoon, gradually add the flour mixtureto the egg mixture. The batter should be very thick. Stir in the apples,pecans, and vanilla. Scrape the batter into a buttered and floured 9-by-13-inch baking pan.3. Bake until a toothpick inserted in the center comes out clean, 50to 60 minutes. Transfer to a wire rack. Let cool for at least 10 minuteswhile you make the Caramel Glaze, if using. With a spatula, loosen thesides of the cake. If you want to remove it from the pan, invert it onto abaking sheet, then invert it again, right-side up, onto a platter. With atoothpick or fork, poke holes all over the surface. Pour on the warmsauce. Serve warm or at room temperature, with ice cream, if desired.

thrifty nickel christmas gift guide

Documents

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cream butter

sugar beat

handson time

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forgreat gift ideasplay

n c hground nutflour