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COOK OF THE WEEK - CONGREGATIONAL CHURCH

The fellowship of the Congregational Church has “Cookie Walk” in December of each year. The first Cookie Walk was held Dec. 2, 1984, as a means to raise funds for a meeting of the National U.C.C. General Synod held in Ames in 1985. This first walk was held on a Sunday and just for members of the church. The next year, the sale was moved to Saturday and opened to the public. This year the 29th Annual Cookie Walk will be held Saturday, Dec. 8, from 9 a.m. until 12 p.m. This is to start people off at the beginning of the Christmas season with enough cookies for their families and friends.
Each UCC member brings 10 dozen of their favorite cookies to the church on Friday night or Saturday morning. The people who wish to buy contribute $10 and receive a number. Buyers then enjoy coffee and breakfast cake until their number is called. They then tour the cookie display room and select the cookies they like the best. The only rule is that the cookies inside allow the lid on the box to be closed.
The UCC Fellowship also sells pecans in the fall. These are first pick from Georgia and are large and tasty. So naturally we have some good pecan recipes, such as:

Pecan and Sour Cream Sandies
“Pecan cookies glazed with lemon.”
1/2 cup chopped pecans
2-1/4 cups all-purpose flour
1/2 cup butter
1-1/2 teaspoons baking powder
1/3 cup shortening
3/4 cup white sugar
1 egg
1/3 cup sour cream
1 teaspoon vanilla extract
Grind the 1/2 cup pecans in a blender, food processor, or food grinder. Combine the nuts with the flour and baking powder.
In a separate bowl beat butter and shortening with an electric mixer for 30 seconds. Add the sugar and beat until fluffy. Add egg, sour cream and vanilla and beat until well mixed. Stir in the flour, baking powder and the ground nuts. Divide dough in half. Cover and chill at least 3 hours.
Preheat oven to 375 degrees F. Work half of the dough at a time. Keep the other half refrigerated. Roll dough to 1/8-inch thickness on a lightly floured surface. Cut with desired cookie cutter. Place on an ungreased cookie sheet and bake 7-8 minutes or until done. Remove from sheet and cool on a rack.
Lemon Glaze:
1 egg white
1-1/2 cups sifted confectioner’s sugar
1 tablespoon lemon juice
1 pinch salt
1/2 cup chopped pecans
Beat egg white until frothy. Add powdered sugar, lemon juice and salt. Beat well. Spread cookies with Lemon Glaze and sprinkle with nuts.

Pecan Tarts
Approximately 4 dozen
1/2 cup margarine (not butter)
1/2 cup white sugar
2 egg yolks
1/2 teaspoon almond extract
2 cups sifted all-purpose flour
Preheat oven to 400 degrees F . In a large bowl, mix 1/2 cup margarine (NOT butter) and 1/2 cup sugar. Stir in egg yolks, almond extract, and sifted flour. Spray tiny muffin cups with nonstick spray. Press mixture evenly into tiny muffin cups. Bake for 8 to 10 minutes.
Filling:
1/2 cup margarine
1/2 cup corn syrup
1 cup confectioner’s sugar
1 cup chopped pecans plus some
extra for the tops.
Bring to a boil 1/2 cup margarine, corn syrup, and confectioner’s sugar. Stir in chopped pecans. Spoon into shells no more than half way. Top with pecan halves. Bake in a 350 degrees F oven for 5 minutes.
Wonderful - big hit!! Don’t forget to have some halved pecans on hand for the tops.

Frosted Pecan Bites
1 pound pecan halves
1 cup white sugar
Salt to taste
2 egg whites, stiffly beaten
1/2 cup butter
Preheat oven to 275 degrees F. Toast pecans for 10 to 15 minutes or until lightly toasted. Set aside to cool. Fold sugar, salt and pecans into egg whites. Increase oven temperature to 325 degrees F. Melt butter or margarine on a sheet pan. Spread the nut mixture over pan and bake for 30 minutes, stirring every 10 minutes. Remove from oven and allow to cool.

One of our favorite Christmas recipes is:
“100 Good Cookies”
1 cup of sugar
1 cup brown sugar
1 cup of margarine
1 cup of cooking oil
1 egg
1 teaspoon vanilla
1 teaspoon cream of tarter
1 teaspoon baking soda
1 cup of Rice Krispies
1 cup of flaked coconut
1 cup of nuts
3-1/2 cups of flour
Mix in order and drop by teaspoons onto cookie sheet. Press down with fork. Bake at 350 degrees for 12 to 15 minutes.

Fudge-Oatmeal Bars
1 cup granulated sugar
1 cup brown sugar
1 cup margarine
2 eggs
2 cups flour
1 teaspoon soda
1/2 teaspoon salt
3 cups quick oatmeal
Filling:
6 ounce package chocolate chips
1/2 cup margarine
1 can Eagle Brand condensed
milk
Cream the sugars and margarine; add eggs and remaining ingredients. Place 2/3 of the mixture in a 9x13 inch pan. In a medium saucepan combine chocolate chips, margarine and condensed milk. Stir over low heat, just to melt. Spread chocolate filling on oatmeal base, then put remaining batter here and there over the top (not making it a solid cover.) Bake at 350 degrees for 30 minutes.
The COOK OF THE WEEK 3rd Edition Cookbook is available. Cost per copy is $10.70, plus $4.80 shipping/handling. Order a copy today by sending a check or money order, along with name and shipping address, to: Humboldt Independent, 512 Sumner Ave., Humboldt, IA 50548.