Our water aerobics class is so much fun! While we are huffing and puffing to get fit, we often chat with one instructor (between exercise moves) about favorite recipes, current events, and more. Here is Kathleen G’s recipe for her favorite Wine Cake – my mother called it Sherry Cake, and it is REALLY DELICIOUS! (the alcohol bakes out – the rich aroma and flavor remains)

WINE CAKE

1 box yellow cake mix
1 small box vanilla pudding mix
3/4 cup vegetable oil
3/4 cup sherry
4 eggs
1 tsp cinnamon
1/4 tsp nutmeg

Mix all ingredients well with a mixer. Bake in a greased bundt pan for 40 minutes or until toothpick comes out clean. Let stand for 40 minutes before serving.

FROSTING

1/4 cup powdered sugar
1/4 tsp nutmeg
2 Tbsp. sherry

Whisk together (add sugar and sherry to get desired consistency) and pour over cake. (I poke the top of the cake with a fork so the frosting will soak in. I also wait til the frosting isn’t as wet and I sift powdered sugar over the top for a prettier effect!). Enjoy with coffee!! Kathleen

Jan’s note: Other options for topping:

• sprinkle powdered sugar over top (lightly)
• mix 2-3 T. frozen concentrated orange juice into powdered sugar, stir; spread over warm punctured cake
• grate lemon zest and squeeze lemon juice into powdered sugar, stir & spread over warm punctured cake

I first tasted these bite-sized treats when teaching in Alaska. This popular recipe appears multiple times on the internet, so I can’t credit the source! A few simple ingredients and about an hour’s time provides tasty bite-sized treats to serve, or inexpensive stocking stuffer gifts!

This easy holiday recipe from my friend Jean O. makes a large amount – quick, and great for inexpensive gifts! It would be a fun activity for children to help prepare and mix.

• 2 lbs Mini Twist Pretzels (most favorable design)
• 10-12 oz. butter flavored popcorn oil (Orville Redenbacher’s is best!)
• 1/4 c. Origina Hidden Valley Dressing mix (the 4 pack 4.5 oz. pkg will make 2 batches)
• 1 tsp.  garlic powder
• 1 tsp.  dill weed
• 1 tsp.  onion powder
• 1 large oven roasting bag (8-24 lb Turkey size)

Pour pretzels into a colander to remove the extra salt. Place pretzels in the oven bag.  In a 2-cup measure, add the dressing mix, popcorn oil, and spices. Mix well. Add the mixture into the oven bag with the pretzels. Secure the oven bag with a twist tie near the top of the bag.

Leave enough space to lay the bag on a flat surface − no need to remove all the air.  Spread out the pretzels inside the bag.

For the next 2 days, periodically rotate the bag to mix the pretzels and distribute the seasonings. Turn the bag frequently − upside down, downside up, right / left, crossways, sideways, and always anytime you pass the bag or think about it. After 2 days the oil will have been absorbed and the pretzels are ready to eat. The flavor improves with age!

Jan’s note − what a great stocking stuffer or party gift − present each guest with a cute holiday package of pretzels − you could also print copies of the recipe, fold and attach with a bow.

Recipe provided by Mary Jane Ritter

INGREDIENTS:

Romaine Lettuce (at least one head)
1 cup shredded swiss cheese (I often substitute parmesan)
1 cup chopped almonds or cashews
½ cup dried cranberries
1 red apple
1 pear

Dressing:
1 teaspoon dry mustard
1 Tablespoon poppyseeds
2 teaspoons grated onion
2/3 cup salad oil
1/3 cup lemon juice
½ cup sugar
½ teaspoon salt

Dressing can be made ahead and the apples and pears can be chopped ahead too!!! Just toss them with a little lemon juice, it is in the dressing anyway, and put aside so they won’t brown!

This year we have so much to be thankful for! I encourage you to celebrate Thanksgiving in your unique way. Share yourself with others, and adopt an “attitude of gratitude” for your blessed life!

What are your traditions for Thanksgiving? When I was a child, we would regularly have dinner with family friends. We would always have a “grown-up table” and a “kid’s table” – and the kid’s table was MUCH more fun!

This year our immediate family will thankfully celebrate with friends right here at home. Every member selects a dish or two that we’ll be in charge of preparing – and every family member spends time in the kitchen. (My goal is that Ryan, Dan and Lindsay can create their OWN family traditions one day). Sometimes it is downright crowded in there! We gather together, pray and tell what WE are most grateful for this year.

Our favorite foods? Probably the same as yours – Turkey, stuffing, mashed potatoes & creamed peas (these 2 dishes constitute a food group for our family!), gravy, fruit salad, assorted pies.

A new favorite recipe (introduced by our dear Tanya) is one you might like to try: Curried Pumpkin Soup. Let me know what you think! I’m going to make some this week! As you enjoy your soup, we’ll be savoring ours.

Thanksgiving in the Krentz kitchen