NOTCH, Mo. -

These recipes are from Master Craftsman Debbie Dance Uhrig, who offers cooking classes.  To register for classes, visit or call 800-831-4386.


4 cups of fresh or frozen cranberries
1 tablespoon orange peel, grated
2 oranges, peeled, sliced and quartered
1 cup of raisins
1 cup of pecans, chopped
1/2 teaspoon of cinnamon
1 1/4 cups of white Zinfandel wine
2 1/2 cups sugar

The night before making, soak raisins in enough wine to cover. (This is in addition to the wine ingredient above.)

When preparing, combine berries, peel, oranges, raisins, and wine. Cover and simmer until berries are soft and break open.

Add pecans and sugar, cooking until thermometer reaches the soft-ball stage.  Remove from heat and cool.

Tip: This is a great recipe for canning.  I usually make large amounts for use at Thanksgiving, as well as for Christmas gifts.  Expect a double recipe to make about 4 1/2 pints.


2 1/2 cups of flour
1 teaspoon of ginger
1 teaspoon of cinnamon
2 teaspoons of soda
1 scant cup of shortening
1 cup of sugar
4 eggs
1 cup of molasses
1 cup of soured milk
1 cup of raisins (optional)
1 cup of nuts (optional)

Cream together the shortening and sugar; add eggs and beat well.  Add molasses, then the dry ingredients with the soured milk.  If using the raisins and nutmeats, toss in one tablespoon of flour before adding to the mixture.

Pour into a 9 x 13 inch greased pan and bake at 300 degrees and bake for approximately 30-40 minutes, or until a toothpick inserted in the center comes out clean.


1/2 cup of sugar
4 teaspoons of cornstarch
1 cup of cold water
2 tablespoons of lemon juice
1 tablespoon of fine lemon zest
1 tablespoon of butter

Mix the sugar and cornstarch in a small saucepan. Add cold water, lemon juice and zest, whisking to blend.

Over medium to medium-low heat, cook the sauce until it comes to a hard boil.

Remove from heat and stir in the butter until thoroughly melted. Using a whisk while stirring produces a far smoother outcome than using just a spoon.

Yield: 1 1/2 cups

This sauce has a subtle lemon flavor which enhances the gingerbread without overpowering in taste.


1 (32-ounce) bag of frozen hash browns, thawed
   cubed ham (optional)
1/2 cup of butter, melted
1/2 cup of chopped onion
1 (10 3/4-ounce) can of cream of mushroom soup
1 (8-ounce) carton of sour cream
1 cup of shredded cheddar cheese
1/2 teaspoon of pepper
1/4 teaspoon of salt
2 cups of crushed corn flakes
Vegetable spray

Preheat oven to 350 degrees. 

Combine all ingredients, except corn flakes.  Stir well. 

Spoon into greased 9X13 baking dish.  Sprinkle corn flakes over potatoes and spray with vegetable baking spray. 

Bake for 50 minutes. 

Serves 12