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  • Reed Saxon / AP

    “Flower Girl,” a delicate stencil on a massive brick wall by popular street artist Banksy, is displayed in a warehouse in the greater Los Angeles area Wednesday, Dec. 4, 2013. The artist painted it on the side of a Los Angeles gas station in 2008. The building’s owner carefully removed the wall section, which is 9 feet high, 8 feet wide and weighs nearly 5,000 pounds, framed it in sturdy aluminum and brought it to Julien’s Auctions. Auctioneer Michael Doyle says the piece could fetch more than $300,000 at auction on Thursday, because, “Celebrities are Banksy-crazy.”

  • John Cross / AP

    Kurt Evans of North Mankato, Minn., makes quick work of clearing a sidewalk near Holy Rosary Catholic Church in North Mankato of the light snow that fell Wednesday, Dec. 4, 2013. While much of south-central Minnesota only recieved light snow, areas to the north reported much heavier amounts.

  • David Cheskin / AP

    A July 9, 1996 photo from files of Nelson Mandela, President of South Africa, and Britain's Queen Elizabeth II riding in a carriage along the Mall, London, on the first full day of his state visit to Britain. South African President, Jacob Zuma, announced the death of former South African President Nelson Mandela, aged 95, to the media Thursday evening Dec. 5, 2013, in South Africa.

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  • The Honeyed Cranberry Tart Fresh orange wedge

    1/4 ounce honey



    1 1/2 ounces Prichard’s cranberry rum

    1/2 ounce ginger-infused vodka (see note below)

    1/2 ounce apple cider


    Orange twist

    MUDDLE one orange wedge with the honey and a pinch of cinnamon and sugar. Add Prichard’s cranberry rum, ginger vodka and apple cider and shake. Pour over fresh ice into a rocks glass and garnish with frozen cranberries and an orange twist.

    NOTE: How to infuse vodka: Finely grate 1 teaspoon of fresh ginger and add to one 750 milliliter bottle of unflavored vodka. Allow to infuse at least overnight.

    Yield: 1 drink

  • 2008 winner Peppernuts (Pfeffernusse) Makes 27 dozen cookies

    Pam Thomas’ winning cookie, peppernuts, “became a holiday tradition in my family after my mom and sister moved to a small Kansas community with a strong Mennonite heritage,” she said. During the Christmas season, these small, hard, nut-size cookies are served to guests with coffee and tea “or set out for snacking, like a bowl of nuts,” she adds.

    “Peppernuts are fairly labor-intensive — that’s why we always bake these cookies when my three sisters, their families and my mom are all together at Thanksgiving time,” she said.

    Some peppernuts have a strong licoricelike anise flavor — not to everyone’s taste — but the anise flavor is mild in this recipe.

    1/2 pound margarine

    1 1/2 cups sugar

    1 egg, beaten

    2 tablespoons dark syrup

    3 3/4 cups flour (or a bit less)

    2 teaspoons soda

    1 teaspoon cloves

    1 teaspoon ground ginger

    1 teaspoon ground cinnamon

    1/2 teaspoon anise oil, optional

    1. In a large bowl, mix ingredients together in order given. Dough may be used immediately or chilled in refrigerator to be baked later.

    2. Preheat oven to 350 degrees. Pinch off pieces of dough and roll into pencil-sized rolls. Cut rolls into 1/4-inch to 1/2-inch pieces.

    3. Place on cookie sheets and bake 5 to 7 minutes, or until peppernuts are brown on the bottom.

    Nutritional analysis per serving: 12 calories, trace fat, 2 grams carbohydrates, trace protein, 1 milligram cholesterol, 12 milligrams sodium, trace dietary fiber, 23 percent of calories from fat.

    — Pam Thomas, Keller (adapted from The Buhler Mennonite Brethren Church Cookbook, Buhler, Kan.)

  • Spiked mocha chestnut truffles Start to finish: 4 hours (25 minutes active)

    Makes 20 truffles


    One 5.2-ounce package roasted and peeled chestnuts, medium chopped

    3/4  cup water

    1/3 cup low-fat evaporated milk

    ounces bittersweet chocolate, medium chopped

    teaspoon instant espresso powder or 1 tablespoon instant coffee

    Pinch of table salt

    tablespoons light corn syrup

    teaspoons Tia Maria, Kahlua, Baileys, brandy or rum

    tablespoon unsweetened cocoa powder


    In a small saucepan over medium heat, combine the chestnuts and water. Bring to boil, then reduce the heat to maintain a simmer, cover and cook until the chestnuts are very tender and all the water has been absorbed, about 30 minutes.

    Add the milk and heat the mixture until it just comes to a simmer. Remove the pan from the heat, add the chocolate, then recover the pan. Let stand off the burner until the chocolate is melted, about 3 to 4 minutes. Stir and transfer to a blender along with the espresso powder, salt, corn syrup and liquor. Blend until very smooth.

    Transfer to a bowl, cover tightly with plastic wrap and chill until very firm, at least 3 hours. Form the mixture into small balls (about 2 teaspoons each) and roll the balls in the cocoa powder until they are coated, shaking off the excess. Chill until ready to serve. Will keep, refrigerated, for 2 weeks.

    Per truffle: 50 calories; 25 calories from fat (50 percent of total calories); 2.5 g fat (1.5 g saturated; 0 g trans fats); 0 mg cholesterol; 8 g carbohydrate; 0 g fiber; 4 g sugar; 1 g protein; 15 mg sodium.

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Published: Thursday, Dec. 5, 2013 - 3:53 pm

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Nullam porta urna quis mauris. Aliquam erat volutpat. Donec scelerisque quam vitae est. Aenean vitae diam at erat pellentesque condimentum. Duis pulvinar nisl sed orci. Vivamus turpis nisi, volutpat in, placerat et, pharetra nec, eros. Suspendisse tellus metus, sodales non, venenatis a, ultrices auctor, erat. In ut leo nec elit mattis pellentesque. Sed eros elit, cursus accumsan, sollicitudin a, iaculis quis, diam. Pellentesque fermentum, pede a nonummy varius, ligula velit laoreet erat, et lacinia nibh nulla sit amet nunc. Suspendisse at turpis quis augue pellentesque pretium. Nunc condimentum elit semper felis.

Duis imperdiet diam pharetra nisi. Fusce accumsan. Fusce adipiscing, felis non ornare egestas, risus elit placerat mauris, in mollis ante erat quis nisi. Quisque sed ipsum. Nulla facilisi. Donec arcu erat, sodales quis, cursus eget, posuere eget, tellus. Vestibulum eu risus.

Curabitur adipiscing, odio in pretium feugiat, nulla magna vehicula lorem, at placerat tortor nisl eget velit. Lorem ipsum dolor sit amet, consectetuer adipiscing elit. Suspendisse mollis fermentum massa. Pellentesque vulputate bibendum lorem. Nunc lobortis. Vestibulum aliquam fringilla mauris. Vivamus dolor est, eleifend id, varius id, suscipit at, felis. Nulla mattis cursus neque.

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Nam lobortis mi vitae sem vehicula accumsan. Integer vitae odio in felis facilisis cursus. Sed bibendum mauris a justo. Integer ut mi. Maecenas quis mauris. Integer non lectus at magna elementum posuere. Vestibulum et urna. Aliquam pretium, urna nec dapibus vehicula, tellus nulla pretium dolor, vitae gravida massa erat non mauris. Aenean non erat. Nam non leo. Fusce sed erat.

Maecenas id odio vehicula eros elementum congue. Donec feugiat orci in lectus. Vestibulum mattis justo eget justo. Aenean eu nisl. Phasellus non ipsum non nisi ringilla cursus. Integer condimentum porta arcu. Quisque faucibus. Quisque mattis, tellus eu auctor pulvinar, nulla dui sagittis elit, vel ultricies mauris lectus tempus magna.

Donec auctor facilisis lorem. Ut pharetra pellentesque nulla. Phasellus libero metus, commodo sit amet, ullamcorper sit amet, euismod et, tortor. Sed nec arcu et felis vulputate venenatis.

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