By Marge Petts


We’ve enjoyed a very warm and cozy week with the help of our newly installed wood-burning stove. I think we’re going to like this “new way” of heating our home. One of the first things we’ve noticed is that the house stays warm longer in comparison to gas heat, where the house starts to cool shortly after the heat goes off. I actually think this is becoming a new hobby for my husband – accumulating firewood and tending to the stove. That’s a good thing – I still have to learn how to operate the equipment.

The weekend was again beautiful and we made a trip to Cedarburg to visit the last Maxwell Street Days. We try to make one of the four events between spring and fall. Unfortunately, this wasn’t one of the better sales. The quantity of vendors was about a third of what usually shows up. The weather was nice but a little cool, which is probably what cuts down the quantity of vendors and visitors. Despite the drawbacks, we found several “treasures” which included a wheelbarrow and a large Currier & Ives platter for our daughter who has a set of these dishes. (I’ve already started Christmas shopping).

I am excited about the recipes I have to share this week. They are new and different – hope you’ll agree!

• • •

The following dip I made last weekend, when we returned from our visit to Cedarburg. This dip was fast and easy and something for us to munch on while I made dinner. I served it with chips and miniature toast that I found at a local grocery store in a cellophane package. Everyone loved it.

• • •

Ranch Lovers Bacon and Cheddar Dip

1 1-ounce packet Ranch dip mix
1 pint sour cream.
1/4 cup bacon bits
1 cup shredded cheddar cheese.
Directions: Mix together and serve.

• • •

We enjoyed a “to die for” Irish cream mousse at a buffet not long ago. I haven’t made it yet, but I’m hoping this mousse recipe tastes just as good.

• • • Baileys Irish Cream Mousse
Makes 8-10 servings
1 tablespoon plain Knox gelatin
2 tablespoons cold water
4 whole eggs
3/4 cup Bailey’s Irish Cream
2 cups heavy whipping cream

Directions: Dissolve gelatin in water. Place gelatin over hot water (in a double boiler) until dissolved. Slightly beat the whole eggs and mix in the gelatin, then add the Irish Cream; stir well. Do not overheat.

Whip the cream until soft peaks form. Fold into cooled gelatin mixture. Spoon into attractive glasses and place in refrigerator to set. Garnish with whipped cream and shaved dark chocolate.

Note: You could cut this recipe in half to serve fewer people – but I don’t know why you’d want to!

• • •

After making pumpkin pie for dessert over the weekend, we decided why not make different desserts using pumpkin for the rest of October? These muffins are on my list to make next.

• • • Cream Cheese-Pumpkin Muffins
Makes 24 muffins
2 large eggs, lightly beaten
2 cups sugar
1/2 cup vegetable oil
1 cup canned pumpkin
2-1/4 cups unbleached flour

1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
24 pecan halves to garnish, optional
2 3-ounce packages cream cheese, softened
1 egg
1 tablespoon sugar

Directions: Preheat oven to 350 degrees. Put 2 eggs, sugar, oil and pumpkin in medium-size bowl. Beat with electric mixer 1 minute or until mixed well. Set aside.

Put flour, spice, baking soda and salt in a large mixing bowl. Beat with clean beaters for 30 seconds to combine dry ingredients. Add pumpkin mixture all at once. Stir just until dry ingredients are moistened. Divide half of batter equally among 24 greased or paper-lined muffin cups. Set remaining batter aside.

Prepare filling: Put cream cheese, egg and sugar into medium-size mixing bowl. Beat until mixed well, for about 1 minute.

Divide filling mixture equally among 24 muffin cups containing pumpkin batter.

Top with remaining pumpkin batter, dividing it equally among 24 cups. Top each muffin with pecan half, if desired.

Bake 18 to 20 minutes or until toothpick inserted in center of muffin comes out clean.

• • • Homemade Biscuits
Makes 16 biscuits
3 cups biscuit mix
2/3 cup water

Directions: Preheat oven to 425 degrees. Stir most of water together with mix. Add more water, as needed, to make dough that is soft but not sticky. Knead dough 15 times on lightly floured board. Pat or roll dough into a square about 7x7-inches. Cut into 16 pieces and place on un-greased baking sheet. Bake until lightly browned, about 12 minutes.

• • • Share your favorite recipes with our readers. Send them to The Review, 113 East Mill Street, Plymouth, WI 53073. I can be reached for questions or comments at (920) 980-3885.

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