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January 15, 2019

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Iconic Bakery

English Toffee Pudding

Thanks to Paula Pyzik Scott for contributing this Christmas recipe.

English Toffee Pudding

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Grandma Beery's Old Fashioned Chocolate Molasses Cookies

Editor's note: We invite readers to submit favorite Christmas recipes for publication in the Icon. Please e-mail recipe and a brief history about the recipe to info@blufftonicon.com.

My grandmother always made this recipe around Christmas time. The recipe has been passed down thru a few generations, and my daughter just surprised me with a batch this past Saturday at her home for Thanksgiving. So Christmas came early this year!

Tom Beery

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Sugar Bowl Party Cheeseball

Recipe shared from the Maple Crest kitchen

Cheeseball
1 pkg. Hidden Valley Ranch dressing
8 oz. pkg. cream cheese, softened
3 T. mayonnaise
1/4 c. minced onions (green stems & all)
1 c. cheddar cheese (medium), softened

1. Mix all ingredients together. Put into refrigerator to chill. Form into ball and roll in chopped pecans or shredded cheese. Cooks.com
*This recipe was used at the Sugar Bowl Party!

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15-year-old bakes up a storm

Lily Schumacher framed by her dough hook

By Mary Pannabecker Steiner

Like most young children, Lily Schumacher enjoyed helping out in the kitchen.

But about the time she reached third grade, she took matters into her own hands and embarked on a baking spree. Six years later, she's still mid-spree. Her baking knowledge far outweighs that of many adults.

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The cr~A"me de la cr~A"me of holiday party mixes

The Icon invites viewers to submit their favorite Christmas-New Year's holiday recipes. Here's the first installment.

Nelson Steiner's Party Mix
a.k.a "Nuts and Bolts"
The cr`eme de la cr`eme of holiday party mixes

1988 version

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Doughnuts for your Halloween party

Quick and Easy Doughnuts

1 -2 cans of refrigerator biscuits

Sugar or suar and cinnamon or powered sugar

Separate biscuits. use doughnut hole cutter to cut out doughnut holes. Fry in deep hot oil (375 degrees) until browned, turning once. Drain. While warm, roll in sugar (you can make it finer by putting it in blender) or sugar and cinnamon mixture or powdered sugar.

Eat while still warm. They are not very good cold.

By Barb Phillips, from the First National Bank Community Cookbook

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