Artists galore!  When was the last time you got to enjoy three different artists clubs coming together to provide  a visual, fragrant, enjoyable display of area artists’ works?  You will get that chance during Connersville’s Bicentennial Celebration this summer.  The Whitewater Arts Association, Fayette County Garden Club, and the Conner Quilters have teamed up to your benefit.
A still life scene was created last summer using 10 individual quilts of all sizes and shapes made by area quilters, paired with 10 unique floral arrangements using various local seasonal materials created by the garden club.  Photographs were taken of these scenes and then distributed to a group of Whitewater area artists challenging them to draw, paint, or weave the scene in the photograph. On July 1, 2013, starting at 10:00 am, we will be unveiling the artists answer to that challenge. You will be able to see a live re-creation of the inspiration of these artists masterpieces.  Voting will take place for the best “match” with all proceeds going to local beautification projects.
Come enjoy and be inspired by this unique display of art. The event is being held in conjunction with a quilt show, art exhibit and wood carvers demonstration in the beautiful John Miller Building in Roberts Park in Connersville, Indiana.
The dates/times for the event are July 1 from 10am to 8pm, July 2, 3,4th from 4pm to 8pm ,July 5 from 9am to 4pm. Check out our website for a complete listing of events for the 10 days at  http://www.connersville200years.com/

1 stick butter
40 large marshmallows
1 t. vanilla
2 t. green food coloring
4 1/2 c. corn flakes
1 pkg. red hots
 
Melt butter and marshmallows together.  Remove from heat, add vanilla and green food coloring.  Mix together Stir in corn flakes.  Mix until all are coated.  Drop in small portions on wax paper.  Butter hands lightly.  Shape into wreath shape. Decorate with red hots.  If desired, you can take strips of thin licorice and make into bows and place on wreath.  This is a great cookie to make with kids.

Cook’s note: This was a favorite recipe my mother got from the Rural Electric Magazine. She was always asked to bring them for any type of gathering at Christmas time.

That ends our 2011 Christmas Cookie Countdown. Thank you to everyone who took the time to submit recipes and all those who visited daily to pick their own favorites. We also want to offer a special THANK YOU to Susan Tipsord, our Test Kitchen specialist who came up with this idea, tested and baked all of the submitted recipes and managed the voting on the winning 24 recipes. It was a labor of love! Merry Christmas & Happy New Year!

December 24th
Holly Cookies from Frances Buckley, Jefferson City, MO
1 stick butter
40 large marshmallows
1 t. vanilla
2 t. green food coloring
4 1/2 c. corn flakes
1 pkg. red hots
 
Melt butter and marshmallows together.  Remove from heat, add vanilla and green food coloring.  Mix together Stir in corn flakes.  Mix until all are coated.  Drop
in small portions on wax paper.  Butter hands lightly.  Shape into wreath shape.
Decorate with red hots.  If desired, you can take strips of thin licorice and make
into bows and place on wreath.  This is a great cookie to make with kids.

Cook’s note: This was a favorite recipe my mother got from the Rural Electric Magazine. She was always asked to bring them for any type of gathering at Christmas time.

1 2/3 c. flour
3/4 t. baking powder
1/2 t. baking soda
1/2 t. salt
7/8 c. margarine, softened (1 stick plus 6 tablespoons)
3/4 c. brown sugar
1/3 c. white sugar
1 egg
1 1/2 t. vanilla extract
1 c. semi-sweet chocolate chips
1 c. flaked coconut
1 c. chopped pecans

Combine flour, baking powder, soda and salt in a medium bowl.  Cream margarine and sugars until well mixed.  Beat in eggs.  Add vanilla.  Gradually beat in flour mixture.  Stir in chips, coconut and pecans.  Drop onto ungreased cookie sheets and bake 8-10 min. at 375°.

*Test Kitchen Note - these are divine and the dough tastes just like a candy bar!

1 1/4 cups butter, softened
1 1/4 cups white sugar
3/4 cup light corn syrup
2 small eggs
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons ground cloves
1 teaspoon ground ginger
1/4 teaspoon ground black pepper

In a large bowl, cream butter and sugar. Stir in corn syrup and eggs; cream well. Sift together flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and pepper. Add dry ingredients to the butter mixture, and mix until smooth. Refrigerate dough over night. Drop dough onto lightly greased cookie sheets and bake 8-10 min. at 350°.
*Note - These are a Christmas tradition in Iceland.  A very different cookie, but delicious nonetheless!

1/2 cup margarine, softened
1 c. brown sugar
2 eggs
1 (8 ounce) can crushed pineapple, drained
3/4 c. shredded carrots
1 c. raisins
2 c. flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
2 T. ground cinnamon
1 c. chopped walnuts (optional)

Beat margarine and brown sugar until well combined.  Beat in eggs.  Add pineapple, carrots and raisins. Mix well.  In a medium mixing bowl, mix flour, baking powder, baking soda, salt and cinnamon.  Gradually add to sugar mixture.  Add walnuts if desired.  Drop onto lightly greased cookie sheets and bake 15-20 min. at 350° or until bottoms just begin to brown and cookies are set.  Remove to wire rack and cool completely.  If desired, top with cream cheese frosting of your choice.

1/2 cup margarine, melted
1 1/2 cups graham cracker crumbs
1 cup chopped walnuts or pecans
3/4 cup semisweet chocolate chips
3/4 cup peanut butter chips
1 1/2 cups flaked coconut
1 can sweetened condensed milk
Pour melted margarine into 9 x 13 pan. Sprinkle the graham cracker crumbs evenly over the margarine. Repeat with nuts, chips and coconut.  Evenly pour condensed milk over top.  Bake 25-30 minutes at 350°.

12 ounces of vanilla wafers - make into crumbs with a food processor
3/4 cup chopped nuts (your favorite)
1/4 cup butter softened
1 6 ounce can of frozen orange juice concentrate (thawed and undiluted)

Combine all and form into small balls. Roll balls in powdered sugar and place on wax paper.  Optional– balls can be rolled in coconut, colored sprinkles, more chopped nuts or even left plain.  Store in refrigerator in closed container. 

Cook’s Note: I have used this recipe many times with children. To make in Sunday school classes, Girl & Boy Scouts and other groups.

1 cup butter, softened
1 c. sugar
1 c. brown sugar
2 eggs
2 t. vanilla
2 1/4 c. flour
1 t. baking soda
3/4 c. cocoa
1 c. chopped walnuts, divided
1 t. sugar
48 Rolo candies

Cream butter and sugars until creamy.  Beat in eggs and vanilla.  Combine flour, soda and cocoa and add to butter mixture, beating well.  Stir in 1/2 c. walnuts.  Chill 2 hours.  Combine remaining walnuts and sugar in small bowl.  Divide dough into 4 pieces.  Work with one piece at a time, leaving the remainder in the refrigerator until ready to work with them.  Divide each part into 12 pieces.  Press a piece of dough around a Rolo candy and roll into a ball.  Dip the top in the sugar mixture.  Place sugar side up on greased baking sheet.  Bake 8 minutes at 375°.