2014 Tasty Temptations “Best Cooks of Bluff Country”
A special publication of the Fillmore County Journal
www.fillmorecountyjournal.com
Page 2 • 2014 Tasty Temptations
The Best Cooks of Bluff Country 48 tried and tested recipes just in time for the holidays Judging by my waistline, Tuesday, October 28, was a good day. In collaboration with the Fillmore County Journal, Rushford Foods hosted the fifth annual Tasty Temptations Cooking Contest at the Rushford Foods grocery store nestled in the bountiful and sculpted bluffs of Rushford, Minnesota. Contestants were competing in 10 categories with an opportunity to win gift certificates to Harmony Foods, Preston Foods and Rushford Foods. First place winners walked away with $40 gift cards, second place boasted $20 gift cards and third place pocketed $10 gift cards. In total, there were over $700 in gift cards sponsored by Harmony Foods, Preston Foods and Rushford Foods. Of the 48 recipes appearing in this fifth annual special keepsake cookbook, there were 23 recipes prepared by contestants from around the county for 10 judges to sample. The 10 judges were fortunate to sample bites of the best dishes in the area. You haven’t lived until you’ve grazed in a food judging competition. It’s like a timed progressive feast. I can’t recall who made it to the finish line first, but I think we all won in some way, shape or form. Of these dishes highlighted in this publication, I would recommend trying them all. As I said to the crowd of excellent and very patient cooks, “It’s very difficult for our judges to select the Best of the Best, because all of the food is excellent!” This publication and the recent cooking contest makes me thankful for many things that make this area unique. I am grateful to all of the cooks who put their time, energy and ingredients into their wonderful recipes. And, this event would not have been possible without the sponsorship of the prizes by Harmony Foods, Preston Foods and Rushford Foods. This publication, provided to over 14,000 households in the Fillmore County area and beyond, would also not be possible without the support of the advertisers in this cookbook, so please show your appreciation by shopping with these local businesses. After all, these businesses are important to our local economy. Lastly, I want to thank all of our readers. You are the reason we feel compelled to bring people together and share all these great recipes. Cheers, and warm regards as you delight yourself in so many delicious adventures over the holidays. So much food, so little time. Jason Sethre
Publisher Fillmore County Journal
2014 Tasty Temptations Table of Contents Appetizers and Beverages.................................... 4 Soups, Salads and Vegetables.............................. 5 Main Dishes and Casseroles . ........................... 6-7 Meat, Poultry and Seafood ............................... 8-9 Breads and Rolls .......................................... 10-11 Pies, Pastries and Desserts .............................. 12-14 Cakes, Cookies and Candy . ......................... 15-18 Dips, Sauces and Spreads.............................. 19-20 Special Diet....................................................... 21 Special Kemps Cooking Category........................ 22
© 2014 Sethre Media Group, Inc. P.O. Box 496, Preston, MN 55965 507-765-2151 • www.fillmorecountyjournal.com
Page 4 • 2014 Tasty Temptations
Appetizers and Beverages Pumpkin Spice Latte - 1st Place Nikindra Hungerholt, Rushford, MN 4 Cups strongly brewed coffee 2 Cups 2% milk or dairy free almond milk 1/2 Cup sugar 1/4 Cup pumpkin puree 1 Tsp vanilla 2 Tsp pumpkin spice 1/2 Tsp cinnamon
Nikindra Hungerholt
Combine all ingredients in a crock pot or on top of stove and stir to combine. Make sure the sugar dissolves completely. Top with real whipped cream and a dash of cinnamon. Serves 6. Ham Balls - 2nd Place Denise Pagel, Chatfield, MN 2 Lb ground ham 1/2 Lb ground pork 1-1/4 Cup old fashioned oats 1/3-1/2 Cup milk (will depend on ham you chose) 3 Eggs, beaten Sauce: 1 Cup plus 2 Tbl brown sugar 3 Tbl corn starch 1-1/2 Tsp prepared mustard 1-3/4 Cup pineapple juice 1/2 Cup light corn syrup 3 Tbl vinegar
Get into the holiday
Spirits
Great selection of Minnesota micro brews and craft beers!
Spring Valley, MN • 507-346-1979 Denise Pagel
Combine ham, pork, oats and eggs. Gradually add the milk until you get a good consistency to form a meatball. Amount will depend on how much water your ham contains. Spray baking dish with non-stick cooking spray. Form meatballs. Whisk sauce ingredients together and pour over meatballs. Bake at 350 degrees for 1 hour.
Ginger Ale Megan Warner, Canton, MN 1/2 Cup water 1 Cup sugar 4 Tbl peeled, grated fresh ginger root. Combine the above and bring to a gentle boil. Simmer gently for 15 minutes. Strain into a glass jar, making sure to squeeze all the juice from the ginger pulp (a small sieve works best). Refrigerate. Pour 3-4 Tbl over ice and add your favorite flavored carbonated water. Stir and serve with lemon wedge. Keeps in refrigerater for 2 weeks.
Next to Sunshine Foods
2014 Tasty Temptations • Page 5
Soups, Salads and Vegetables Corny but Good - 1st Place Irma Faulkner, Rushford, MN
Black Bean Burgers Karla Warner, Canton, MN
1/2 Cup room temperature butter 1 Cup sour cream 1 Egg 1 Can corn, drained 1 Can cream corn 8 Oz box corn meal muffin mix
1 Can (15 oz) black beans 1/4 Cup cilantro, chopped 1 Egg 2 Slices bread crumbs 1/8 Cup red pepper, diced 1/8 Cup onion, diced 1 Clove garlic, diced
Irma Faulkner
Mix butter, sour cream, and egg together. Add the drained corn, cream corn and corn meal. Pour into a greased 8x8 pan. Bake at 375 degrees for one hour or until knife inserted comes clean. Chicken Cacciatore Soup - 2nd Place Nikindra Hungerholt, Rushford, MN 1 Tbls olive oil 1 Medium onion, diced 2 Stalks celery, chopped 2 Cloves garlic, minced 1 Medium sweet potato, cubed 28 Oz can crushed tomatoes Nikindra 1 Can cannellini beans, rinsed & drained Hungerholt 3 Cups chicken broth 1 Cup chicken, diced 1/3 Cup quick barley (or 1/2 cooked rice for gluten free) 1 Tsp oregano 1Tsp basil Salt and pepper to taste Saute’ onion, celery, and garlic for 5 minutes, Add the sweet potato, tomatoes, beans, broth, chicken, barley, oregano, and basil. Cover and simmer for 15 minutes. Add salt and pepper.
Mandarin Chicken Salad - 3rd Place Denise Pagel, Chatfield, MN 2 Cups cooked chicken breast, cubed 1 Tbls onion, minced 1 Tbls salt 7 Oz macaroni rings, cooked & drained 1/2 Cup celery, finely chopped 1 Cup red grapes, cut in half 1 Cup mandarin oranges, drained and finely chopped 1/3 Cup slivered almonds (optional) 1 & 1/4 Cup Miracle Whip 1 Cup Cool Whip
Denise Pagel
In large bowl, combine chicken, minced onion and salt. Refrigerate. Add noodles, celery, grapes, mandarin oranges, almonds and Miracle Whip to chicken mixture; mix well. Fold in Cool Whip just before serving.
Rinse, drain and mash beans. Combine with remaining ingredients. Form into patties and fry in oil on stove until crisp. Serve with toppings such as cheese, ketchup, salsa, sour cream, guacamole, pickles, etc.
Spicy Oven Fried Potatoes Amy Kulas, Houston, MN 3 Medium potatoes 2 Tbls Margarine ¼ Tsp dried basil or oregano ¼ Tsp garlic salt ¼ Tsp paprika 1/8 Tsp salt Preheat broiler. Clean potatoes and cut into wedges. Melt margarine. Place margarine and spices in large bowl. Coat potatoes with margarine mixture by stirring in bowl. Place potatoes in single layer on cooking sheet. Broil potatoes about 5-10 minutes on each side until golden brown. Serves 4 (1/2 c. each).
Page 6 • 2014 Tasty Temptations
Main Dishes and Casseroles Shredded Potato Casserole - 1st Place Irma Faulkner, Rushford, MN
Pineapple Fried Rice - 3rd Place Nikindra Hungerholt, Rushford, MN
1 Can condensed cream of mushroom soup, undiluted 1 Cup sour cream 1/2 Cup milk 1 Cup shredded cheddar cheese 1/2 Cup melted butter, divided Irma Faulkner 1 Package (30 oz) frozen shredded hash brown potatoes, thawed 1 Cup cornflake crumbs 1/4 Cup grated Parmesan cheese
1 Cup fresh cut pineapple 4 Cups cooked rice, preferably at least 1 day old 3 Tbsp oil for stir-frying 6 Green onions, thinly sliced 3 Cloves garlic, minced 2 Tsp fresh grated ginger Nikindra 1 Red pepper, diced Hungerholt 1 Small onion, diced 3 Carrots, diced 1/2 Cup frozen peas 1 Egg, beaten 3 Tbsp chicken or vegetable stock 3 Tbsp soy sauce 1 Tbsp sesame oil 1/2 Tsp cayenne pepper 2 Tsp curry powder 1 Tsp brown sugar Cilantro, roasted salted cashews, and currants (or raisins) for garnish.
In a large bowl, combine the soup, sour cream, milk, cheddar cheese and 1/4 cup butter. Stir in the hash browns. Transfer to a greased 13in x 9in x 2in baking dish. Combine the cornflake crumbs, Parmesan cheese and remaining butter, sprinkle over top. Bake, uncovered, at 325 degrees for 45-50 minutes or until heated through.
Enchilada Pasta Casserole - 2nd Place Denise Pagel, Chatfield, MN
In a cup, stir the soy sauce and sesame oil together with the curry powder, cayenne pepper, and sugar.
1 Lb ground beef 1 Small onion, diced Salt & pepper 1/4 Tsp cumin 1/4 Tsp cayenne pepper 1/2 Tsp chili powder 5 Oz cream cheese 10 Oz mild enchilada sauce (red) 1/4 Cup sour cream 1 Cup shredded cheddar cheese, divided 1 Cup shredded Monterey Jack cheese, divided 1 Cup frozen corn, thawed and drained 4 Oz can diced green chilies (or less to your taste) 2.25 Oz can sliced black olives 12 Oz egg noodles, cooked & drained
Drizzle oil in a wok/large frying pan over medium-high heat. Add green onion, garlic, and chili, stir-frying for 1 minute. whenever the wok/ pan becomes dry add a little stock (1 Tbsp at a time to keep ingredients sizzling). Denise Pagel
Brown ground beef and onion. Drain off fat. Reduce heat to low and add salt & pepper to taste, cumin, cayenne pepper and chili powder. Using the partial block of cream cheese (5 oz), cut into cubes and add to ground beef mixture, stirring until melted. Remove from heat. In a large mixing bowl combine: enchilada sauce, sour cream, 1/2 cup cheddar cheese, 1/2 cup Montery Jack cheese, corn, diced chilies, and black olives. Stir in ground beef mixture. Add the pasta until all combined. Pour into greased baking dish. Top with remaining cheeeses. Cover with foil and bake at 350 degrees fo 30 minutes. Romve foil and bake 10 minutes more.
Crack egg (if using) into wok and stir quickly to cook (like making scrambled eggs). Add the carrots, onion, and red pepper. Stir-fry for 1 to 2 minutes, adding more stock if needed. Now add the rice, pineapple chunks, and peas. Drizzle the soy sauce mixed with curry powder over and gently stir-fry to combine over medium-high heat to high heat until the rice “dances” (makes popping sounds) - about 5-8 minutes, or until desired lightness is achieved. Top with currants, cashews, cilantro and spring onions and ENJOY!
Holiday Guide 2013_Layout 1 10/22/13 3:31 PM Page 23
2014 Tasty Temptations • Page 7 2013 Holiday Gift & Dining Guide Main Dishes and Casseroles
Bluff Country Newspaper Group
Check out our large selection of home decor and gifts!
Chicken Lasagna Donna Dreier, Preston, MN
OPEN HOUSE N 29 & 30 FREE Gifts
Door Priz g peppers in butter until tender. In a larger sauce pan, and green win raonion Dsaute’ Stir in soup and milk. Spread enough sauce in a 9 x13 inch pan to lightly Enjoy eenoodles, and cottage cheese, cream cheese, cover the bottom. Layer 1/3coff of the trea while you brow chicken, sauce and cheddartscheese, in that order. se! Repeat twice more. Sprinkle top with parmesan cheese. Bake at 325 for 50 Open: to 60 minutes. Can beWed.-Sat. assembled and refrigerated 10am to 5pm a day ahead, and baked the next day. 116 Railroad Dr. NW Spring Grove, Minnesota
(507) 498-5998 +DQGLFDSSHG $FFHVVLEOH ‡ /RWV RI 3DUNLQJ
Baked Swedish Pancake Megan Warner, Canton, MN
The Dash salt Holidays
Are Coming Up!
Heat oven to 400 degrees. Place butter in a 9x13 pan, melt in oven. Mix Gift Certificates other ingredients into batter and pour into hot pan with butter. Bake 20 minutes. The pancake will puff up around the edges and curl and brown Make Great when done. Cut into squares and serve with toppings such as syrup, fresh Christmas Gifts. fruit, jam, peanut butter, etc. I take your health and well-being seriously. - EQ REXMSREPP] GIVXMĂ IH ERH PMGIRWIH MR Polish Beans Wisconsin in Therapeutic Massage Bodywork.
Karla Warner, Canton, MN
For peace of mind, body & spirit
2 Cans great northern beans, drained and rinsed 2 Cans black beans, drained and rinsed 1 Large onion, chopped 1 Cup barbeque sauce .BTTBHF 5IFSBQZ &BTUFSO &OFSHZ 8PSL 1 Tbsp ground mustard 1 Tbsp Worcestershire sauce www.guidinglighttouch.com 2 Tbsp chili powder #Z "QQU 0OMZ t $P 4QSJOH (SPWF ,BUIZ 3PTFOEBIM 1)" -.5 1 Ring polish sausage 3E (Kielbasa) 498. HEAL
Mix all507. above in crock pot. Place sausage on -JDFOTFE 5IFSBQJTU top. Cook on low 3-4 hours.
Guiding L ight Touch
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SPRING GROVE/SPRING VALLEY
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1/2 Cup finely chopped onion 1/4 Cup finely chopped green pepper 2 Tbsp butter 10 Oz can cream of mushroom soup 2/3 Cup milk 8 Oz package of lasagnaOVEMBER noodles (9 noodles, cooked) 16 Oz carton small curd cottage cheese )RU WKH ILUVW FXVWRPHUV ERWK GD\V 3 Oz package cream cheese, cut in 1/2 inch cubes 2-1/2 Cups cubed, cooked chicken 3 Cups shredded cheddar cheese 1/2 Cup Parmesan cheese e
Melt Away 1/2Your Stick butterHoliday 6 Eggs 1 Cup milk Stress 1 Cup flour
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Visit us for all your appliance needs this holiday season. Serving Southeast Minnesota Since 1991
507-346-2860
141 North Broadway, Spring Valley, MN
Page 8 • 2014 Tasty Temptations
Meat, Poultry and Seafood Coconut Garlic Shrimp - 1st Place Nikindra, Rushford, MN 1 Lb of shrimp (no tails) 1 Can coconut milk 1 Small onion, diced fine 4 Garlic cloves, minced 1 Tbls coconut oil Salt and pepper to taste Dash of tumeric for color
Nikindra Hungerholt
Saute’ onion and garlic in coconut oil in a medium size sauce pan over medium heat. Cook until translucent. Increase heat to medium-high and add coconut milk, shrimp, and tumeric. Cook 5 to 10 minutes, stirring occasionally. Salt and pepper to taste. Serve over rice, noodles, or eat plain.
EBT Customers Welcome
See us for all your
! s d e e N y a d i Hol
Taco Meat Loaf - 2nd Place Irma Faulkner, Rushford, MN 1 Egg 1 Cup picante sauce, divided 1 Can (11 oz) Mexicorn, drained 1 8 Oz can kidney beans, rinsed and drained 1 Small onion, chopped 1 Can(2-1/4 oz) sliced ripe olives, drained 3/4 Cup dry bread crumbs 1 Envelope taco seasoning 1/2 Tsp ground cumin 1/2 Tsp chili powder 1 Lb ground beef 4 Oz shredded cheddar cheese
507-346-2579 • 800-660-MEAT M-F 7-5:30 Sat. 7-12:00 17643 121st Ave. • 4.5 miles South of Spring Valley on Hwy 63
Irma Faulkner
Including: Hams, Turkeys, Prime Rib, Lefse, Herring, Oyster, Lutefisk, Pies
In a large bowl, combine the egg, 1/2 cup picante sauce, beans, corn, onion, olives, bread crumbs, taco seasoning, cumin and chili powder. Crumble beef over mixture and mix well. Pat into ungreased 9x5x3 loaf pan. Bake, uncovered, at 350 degrees for 50 to 55 minutes or until no pink remains. Spoon remaining picante sauce over the meat loaf, sprinkle with cheese. Bake 10 to 15 minutes longer or until cheese is melted. Let stand for 10 minutes before slicing. Serve with additional picante sauce if desired.
Open 6 days a week
Restaurant & Supper Club
Hwy. 52 & 16 • Preston, MN • 507-765-3388
evening specials Includes salad bar or tossed salad
Monday - CLoSEd TuESday - Ribeye Steak WEdnESday - Fish Fry - Bread basket, cole slaw, potato or salad bar ThuRSday - BBQ Pork Ribs FRIday - new york Strip or Pike SaTuRday - Prime Rib Sunday - new york Strip or Pike
Book your holidAy pArties soon! excellent lunch & evening dinner specials
Gift Certificates Available
Try our Plenty for $25!
Tuesdays ~ Thursdays ~ Sundays • 4pm to close! Choose 1 of the appetizers (onion rings, battered fried mushrooms, spinach dip, haystack onion rings or cheese curds) or 2 beverages (pop, milk, coffee or tea) and 2 of the entrees (shrimp, sirloin steak, ham steak, pork chop, haddock, bacon cheeseburger, turkey burger, chick-ka-bob, oriental chicken salad) Includes choice of potato, bread basket and a trip to salad bar ~ all for $25. no discounts apply to this special.
Great selection in stock and ready to go. Stop in and see Chad today.
www.snapper.com
HARRINGTON ENTERPRISES
Hwy. 63, 11 mi. S. of Spring Valley • 507-561-2282
2014 Tasty Temptations • Page 9
Meat, Poultry and Seafood Salmon Patties Karla Warner, Canton, MN 1 Large can red salmon- Do not drain, but debone 1 Large egg 1 Cup or more rolled saltine crackers Mix deboned salmon, leaving juice, and egg. Form into 5-6 patties. Patties will be hard to form with juice, but carefully roll each patty in crackers. Fry in hot extra-light olive oil, flipping after patties are golden brown. Fry until crispy. Serve with lemon. May be served with tartar sauce, ketchup, horse radish or ranch dressing. Tartar Sauce: 1/2 Cup mayo 1/3 Lemon, juiced Lemon zest Mix all, adjusting to taste.
Seafood Newburg Donna Dreier, Preston, MN 1/2 Cup butter 3 Tbsp flour 1 Tsp salt 3 Cups light cream 2 Eggs yolks (optional) 1/2 Cup dry white wine 3 Cups seafood (shrimp, crab or imitation crab) 2 Tbsp lemon juice 1/2 Cup mayonnaise (must be mayonnaise)
Caring for your family since 1951—
RUSHFORD CLINIC
109 W. Jessie St. • Rushford, MN • 507.864.7726
Urgent Care is available every day in Winona! 420 E. Sarnia Street • Winona, MN • 507.474.7830
Monday – Friday: 7 a.m. – 8 p.m. • Saturday – Sunday: 8 a.m. – 5 p.m. Holidays: 8 a.m. – 5 p.m. Closed Thanksgiving, Christmas Day, New Year’s Day and Easter Check current Urgent Care wait times online — winonahealth.org/uc
Keep your Norwegian food traditions alive with a class at Vesterheim!
Melt butter in large saucepan. Stir in flour and salt. Stir in cream and yolks. Cook until thick, stirring occasionally with wire whisk. Add wine, seafood, lemon juice, and mayonnaise. Warm through, stirring occasionally. Serve over rice or medium noodles. Can be made earlier in the day and reheated later. Come to Vesterheim’s Museum Store for all your Scandinavian cooking supplies!
You can learn to make Norwegian cheese, kransekake, lefse and flatbread, Norwegian Christmas cookies, and more. Classes make great gifts! Bring your kids—ages 14 and up welcome. More info at vesterheim.org. Call 563-382-9681 to register now!
Vesterheim
The National Norwegian-American Museum & Heritage Center
502 W. Water St., Decorah, Iowa • vesterheim.org • 563-382-9681
Page 10 • 2014 Tasty Temptations
Breads and Rolls Oatmeal Bread - 1st Place Nikindra Hungerholt, Rushford, MN
Cranberry Orange Scones - 2nd Place Irma Faulkner, Rushford, MN
2 Tsp salt 2 Pkgs dry yeast 5-1/2 Cups flour 2 Cups water 1 Cup oatmeal (uncooked) 1/2 Cup molasses 1 Tbsp butter
4-1/4 Cups all purpose flour 1/4 Cup sugar, plus additional for sprinkling 2 Tbsp baking powder 2 Tsp salt 1 Tbsp grated orange zest Irma Faulkner 3/4 Lb cold unsalted butter, diced 4 Extra large eggs, lightly beaten 1 Cup heavy cream 1 Cup dried cranberries 1 Egg, beaten with 2 Tbsp water or milk for egg wash 1/2 Cup & 2 Tbsp confectioner’s sugar 4 Tsp freshly squeezed orange juice.
Nikindra Hungerholt
Combine salt, yeast, and 2 cups flour in a large bowl. Heat water, oats, molasses, and butter in a sauce pan over medium heat until butter has melted. Beat oatmeal mixture into dry ingredients until just blended. Beat in 3/4 cup flour. Stir in 2 cups flour to make soft dough. Knead until smooth using about 3/4 cup of flour. Form into a round loaf. Place on lightly greased pan and let rise until doubled. Preheat oven to 350 degrees and bake for 45 minutes. Makes 1 round loaf.
Preheat the oven to 400 degrees. In a bowl on an electric mixer with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine eggs and heavy cream with the mixer on low speed, slowly pour into flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough and mix on low speed until blended. Dump the dough onto a well floured surface and knead it into a ball. Flour your hand and a rolling pin and roll the dough 3/4 inch thick. Keep moving the dough on the floured board so it doesn’t stick. Flour a 3 inch round plain or fluted cutter and cut circles of the dough. Place scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out and, cut more scones. Brush the tops of scones with the egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioner’s sugar and orange juice and drizzle over the scones.
K R A Z Y K W I L T Z Quilt & Fabric Shop
Fabrics, Quilting Supplies, Notions and More! 507-493-5893 • 416 N. Maple, Mabel, MN
Open Daily: Noon - 5pm • Saturday: 10am-5pm Now doing alterations, zipper replacement, & mending
2014 Tasty Temptations • Page 11
Breads and Rolls Strawberry bread Donna Drier, Preston, MN
Lefse Amy Kulas, Houston, MN
2 10 Oz packages of frozen strawberries, thawed 4 Eggs 1-1/4 Cup salad oil 3 Cups flour 2 Cups sugar 3 Tsp cinnamon 1 Tsp soda 1 Tsp salt
(5 Lbs. russet potatoes = approx. 16 rounds of lefse)
Mix strawberries, eggs and oil together and set aside. Mix flour, sugar, cinnamon, soda and salt in a large bowl. Add first mixture to flour mixture and stir to blend. Pour into two large greased loaf pans or 6 small loaf pans. Bake for 1 hour at 350 degrees.
Boil 5 lbs. of peeled potatoes and then rice. Cover and cool in the refrigerator overnight. 5 Heaping cups cold riced potatoes 1 Heaping cup white flour 1 Scant Tbsp Salt *Mix together well in large bowl, may need to use hands. Then add: 1/3 Cup melted butter *Mix in with hands (feels weird) Mix your riced potatoes up in batches according the recipe. Portion out with a spoon enough for a lefse round and roll into a ball. Roll out on well floured surface and fry on lefse grill.
Page 12 • 2014 Tasty Temptations
Pies, Pastries and Desserts Red Raspberry Pie Denise Pagel, Chatfield, MN
Samoa Magic Bars Nikindra Hungerholt, Rushford, MN
1-1/2 Cup 7-Up 1 Cup Sugar 1 Heaping tbsp corstarch 1 3 Oz package raspberry jell-o 2-1/2 Cups fresh raspberries 1 Graham cracker pie crust
1/2 Cup unsalted butter, softened 1-1/2 Cup all purpose flour 1/2 Cup sugar Pinch of salt 2 Cups chocolate chips (semi-sweet or milk) Nikindra 1 Cup sweetened shredded coconut Hungerholt 3/4 Cup Kraft caramel bits (or about 18 square caramels, cut in half ) 1 Can (14 oz) regular or fat-free sweetened condensed milk
Denise Pagel
Cook 7-Up, sugar and cornstarch to boiling. Boil 1 minute. Add Jell-O and stir throughly. Cool. Fold in raspberries very gently. Pour into pie crust and cool until set (about 4 hours). Serve with whipped cream.
Don’t worry about baking pies for your holiday family gatherings. Call Joe “The Pie Man” Gosi to order all your holiday pies. Ask about his new & original Carmel-covered Apple Pie!
Line a 9x13 inch pan with foil and spray with cooking spray. Preheat oven to 350 degrees. Beat butter in a stand mixer until smooth. Mix in flour, sugar, and salt. Beat until the mixture is crumbly. Press into the bottom of the prepared pan. Bake for 10 minutes. Remove hot crust from oven and sprinkle with chocolate chips, coconut, and caramels. Pour sweetened condensed milk evenly over the top. Bake for 25-30 minutes until golden around the edges. Cool completely before cutting. Store in an air tight container.
Open Daily 9:00am-6:00pm • Hwy 52, Preston, MN • 507- 765-4486
GREAT GIFT IDEAS FOR ALL AGES!
Preston Equipment “Fillmore County John Deere Super Dealer“ 507-765-3803 • Preston, MN • www.prestonequip.com
2014 Tasty Temptations • Page 13
Pies, Pastries and Desserts Sour Cream Raisin Bars Donna Drier, Preston, MN
Pear-Ginger Pie Megan Warner, Canton, MN
1-1/4 Cup Oatmeal 1-1/4 Cup flour 1 Cup brown sugar 1 Tsp baking soda 1 Cup butter 2 Cup raisins 1/2 Cup water 1 Tsp salt 4 Egg yolks 3 Tbsp cornstarch 1 Cup sugar 1 Cup Kemp’s sour cream 1Cup Kemp’s half and half
Pie: 2 Pie crusts 1/4 Cup apricot preserves 1/3 Cup crushed ginger snaps (about 8 cookies) 6 Cups thinly sliced, peeled pears (about 6 large) 2-1/2 Tsp grated ginger root 1/4 Cup packed brown sugar 2 Tbsp cold buuter, cut into small pieces
Mix oatmeal, flour, brown sugar, soda and butter like pie crust and put 2/3 of the mixture into a 9x13 inch cake pan. Bake at 350 degrees for 15 minutes. Boil raisins,, water and salt for 5 minutes and set aside. Cook the remaining ingredients until thick. Add raisins. Pour mixture onto baked crust and top with remaining unbaked crust. Bake for 20 more minutes.
Heat oven to 400 degrees. Place 1 pie crust in 9 inch glass pie plate. Roll out other crust. Spread preserves over bottom of crust in pie plate; sprinkle with cookie crumbs. In large bowl, mix pears, gingerroot and brown sugar. Spoon pear mixture evenly over crumbs; dot with butter pieces. Cover with to crust; seal edges and flute. Cover crust edge with strips of foil to prevent excessive browning. Bake 15 minutes. Reduce oven temperature to 350. Bake 40-45 minutes longer or until bubbly and top is golden brown. Remove foil; cool on cooling rack about 20 minutes. Meanwhile, in a small bowl, mix frosting ingredients. Gently brush frosting over the top of warm pie. Serve warm or cool.
Frosting: 1/2 Cup powdered sugar 2 Tsp milk 1/4 Tsp vanilla
Page 14 • 2014 Tasty Temptations
Pies, Pastries and Desserts Aunt Helen’s Eggnog Pie Karla Warner, Canton, MN 1/2 Cup sugar 2 Tbsp cornstarch 3 Egg yolks 1 Cup milk 1 Tsp gelatin 1 Tbsp water 1 Cup heavy cream 1 Pie crust Pinch of nutmeg Cook, sugar, corn starch, yolks and milk in double boiler until thickened. Meanwhile, soften gelatin in 1 tbsp water. Add gelatin to your mixture and cool. Whip 1 cup heavy cream, fold in. Put into baked pie crust and sprinkle with nutmeg.
B&B Bowl
$1.00/ Game on Sundays
507-765-2522
Check out our newly remodled dining room while enjoying Breakfast, Lunch or Dinner with your family and friends over the holidays! www.bandbbowlandrestaurant.com Gift certificates available in many denominations! Perfect stocking stuffers!
2014 Tasty Temptations • Page 15
Cakes, Cookies and Candy Peanut Butter Chocolate Cake - 1st Place Nikindra Hungerholt, Rushford,MN
Grandma’s Sour Cream Cut Out Cookies Denise Pagel, Chatfield, MN
2 Cups Sugar 1-3/4 Cups all-purpose flour 3/4 Cup cocoa 1-1/2 Tsp baking powder 1-1/2 Tsp baking soda 1 Tsp salt 2 Eggs 1 Cup milk 1/2 Cup vegetable oil 2 Tsp vanilla extract 1 Cup boiling water
1 Cup butter, room temperature 1 Cup granulated sugar 1 Egg 1 Tsp pure vanilla ectract 1 Tsp pure almond extract 1/2 Cup sour cream 3 Cups and 1 Tbsp flour 1 Tsp salt 1 Tsp baking soda
Nikindra Hungerholt
PB Filling: 2 Cups peanut butter 1/2 Cup powdered sugar 1-2 Tbsp milk Mix all ingredients in a bowl until smooth. PB Frosting: 1/2 Cup butter 1 Cup peanut butter 2 Cups powdered sugar 3 Tbsp milk Beat all ingredients in a bowl until light and fluffy. Grease and flour three 8 inch round baking pans. Heat oven to 350 degrees. Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30 to 35 minutes or untill wooden pick inserted in center comes clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Top one cake layer with peanut butter filling, set another cake on top, top with remaining filling. Set third cake on top, frost cakes and drizzle with melted chocolate chips. www.traditionspreston.com 1-507-765-3837 E.O.E
Stop by and take a
Assisted Living of Preston
tour today!
We Welcome you with warm Hearts and Smiles.
Denise Pagel
Powdered sugar frosting: 3 Cups powdered sugar 2-1/2 Tbsp butter 1 Tsp vanilla 4-6 Tbsp milk or to spreading consistency Food coloring Sprinkles Cookie: Cream together butter and sugar, and then add egg, vanilla and almond extract. Beat well. Add sour cream and stir. Combine flour, salt and soda; add to moist ingredients a cup at a time, stirring well after each (I have a Kitchen Aid Mixer, which works well for this dough). Refrigerate overnight for several hours. Roll onto floured surface, working with a ball of dough each time. Cut out with favorite cookie cutters. Bake at 350 degrees 10-11 minutes, just browning on the edges (I use pan liners to roll out and on my cookie sheets ~ buy from Ziebell’s). Cool. Yields 3-4 dozen, depending on size. Frosting: Combined powdered sugar, butter, vanilla and milk a little at a time until desired consistency. Divide in bowls and tint with food coloring of choice. Frost and decorate.
Springer & Gumbel, P.A.
Attorneys at Law 507-922-0086 Chatfield
|
Preston
|
Spring Valley
Page 16 • 2014 Tasty Temptations
Cakes, Cookies and Candy Chocolate Cherry Refrigerator Cake Donna Drier, Preston, MN 1 Package chocolate cake mix 1 Package cherry gelatin
More than just Lumber...
Topping 1 Package chocolate instant pudding 1 Envelope Dream Whip topping mix 1-1/2 Cups cold milk
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Preheat oven to 350 degrees. Dissolve gelatin in 3/4 cup boiling water. Add 1/2 cup cold water; set aside at room temperature Mix and bake cake as directed on package in 9x13 inch pan. Cool cake 20-25 minutes. Poke deep holes through top of warm cake with meat fork or toothpick; space holes about one inch apart. Slowly pour gelatin into holes. Refrigerate cake while preparing topping. Topping: In a chilled, deep bowl, blend and whip topping mix, instant pudding and cold milk until stiff (3-8 minutes). Immediately frost cake. Cake must be stored in refrigerator and served cold.
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2014 Tasty Temptations • Page 17
Cakes, Cookies and Candy Banana Cake Megan Warner, Canton, MN
Autumn Harvest Cake Karla Warner, Canton, MN
Cake: 1-1/2 Cups sugar 1/2 Cup butter 2 Eggs 4 Bananas 3/4 Cup sour cream 2 Cups flour 1 Tsp vanilla 1/4 Tsp salt 1 Tsp baking soda
2 Eggs 1-1/2 Cups sugar 1/4 Tsp salt 3/4 Cup softened butter 1-1/2 Cups sour milk 2-1/4 Tsp soda 2-1/2 Cups flour 3/4 Tsp cinnamon 1/4 Tsp cloves
Cream the butter and sugar; add mashed bananas, eggs, sour cream and vanilla. Beat well. Add flour, salt and baking soda; mix. Pour into a greased 9x13 inch cake pan and bake at 350 for 25 to 30 minutes. Frosting: 5 Oz. cream cheese 6 Tbsp butter 1 Tsp vanilla 1 Tbsp milk 3 Cups powdered sugar
Beat eggs and sugar. Add salt, softened butter, sour milk, soda, flour, cinnamon and cloves. Bake at 350 for 35-40 minutes or until golden brown and toothpick in center comes clean. Frosting: 1/3 Cup butter 2/3 Cup brown sugar 1/4 Cup cream 1/2 Cup chopped walnuts 1 Cup coconut Spread over warm cake and set under broiler until bubbly.
Cream the cream cheese and butter; add vanilla and milk. Add to powdered sugar and beat until smooth.
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Page 18 • 2014 Tasty Temptations
Cakes, Cookies and Candy Lamb Spice Cake Amy Kulas, Houston,MN
Chocolate Sandwich Cookies Amy Kulas, Houston, MN
1 Lb ground lamb 1/2 Cup oil 1 Cup white sugar 1 Cup brown sugar 2 Eggs, beaten 2-½ Cups flour 1 Tsp baking powder 1 Tsp baking soda 2 Tsp pumpkin pie spice 1 Tsp cinnamon ½ Tsp salt 1 Cup milk 1 Cup raisins 1 Cup walnuts, chopped
2 Pkgs. (18 ¼ oz ea.) devil’s food cake mix 4 Eggs 2/3 Cup vegetable oil 1 Pkg. (8 oz) softened cream cheese ½ Butter or margarine, softened 3-4 Cups powdered sugar ½ Tsp. Vanilla extract Red or green food coloring, optional
In a large bowl, cream lamb, sugars and oil together. Add beaten eggs. In another bowl, sift together flour and dry ingredients. Mix flour and milk alternately into lamb mixture. Beat for 2 minutes. Add raisins and nuts and mix. Pour batter into 9 x 13 inch cake pan. Bake at 350 degrees for 30 to 45 minutes or until toothpick placed in center of cake comes out clean. Great with brown sugar frosting or cream cheese frosting. Keep in refrigerator.
In a mixing bowl, beat cake mixes, eggs, and oil (batter will be VERY stiff). Roll into 1-inch balls; place on ungreased baking sheets and flatten slightly. Bake at 350 for 8-10 minutes or until a slight indentation remains when lightly touched. Cool completely. In another mixing bowl, beat cream cheese and butter. Add powdered sugar and vanilla; mix until smooth. If desired, tint with food coloring. Spread on bottom side of half of the cookies. Top those with the remaining cookies to create a sandwich cookie. Store in refrigerator or freezer until ready to eat. Makes 4 dozen.
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2014 Tasty Temptations • Page 19
Dips, Sauces and Spreads Spicy Cranberry Cream Cheese Dip - 1st Place Nikindra Hungerholt, Rushford, MN
Ricotta Pepperoni Dip - 3rd Place Irma Faulkner, Rushford, MN
1 12 Oz package fresh cranberries 1/4 Cup green onion, chopped 1/4 Cup cilantro, chopped 1 Small jalapeno pepper 1-1/4 Cup sugar 1/4 Tsp cumin 2 Tbsp lemon juice 2 8 Oz packages of cream cheese
1 Cup (8 oz.) sour cream 1 Cup ricotta cheese 1 Tbsp savory herb with garlic soup mix 1/4 Cup chopped pepperoni 1 Cup shredded mozzarella cheese 1 Tbsp Parmesan cheese Nikindra Hungerholt
Put cranberries in food processor. You could also just chop them up. Chop up your green onion, cilantro, and jalapeno pepper into small pieces. If you don’t like a lot of heat on the old palate, just leave the jalapeno out. Add all the ingredients (but the cream cheese and the Wheat Thins) into a bowl. Mix them all together, cover and store in the fridge for at least 4 hours. The sugar needs some time to soak into the cranberries and break up their bitter taste. When you are ready to serve, place your cream cheese bricks on a plate. Spread the cream cheese as evenly as you can. Pour your cranberry mixture over the cream cheese. Spread it all around. Serve imediately with Wheat Thins, Ritz crackers or tortilla chips.
Combine the sour cream, ricotta, soup mix, and pepperoni in a saucepan; heat through. Stir in mozzarella and Parmesan cheese just until melted. Serve with pizza sticks or crackers. Olive Dip Donna Dreier, Preston, MN 8 Oz package cream cheese 1/2 Cup mayonnaise 1/2 Cup chopped pecans 1/2 Cup chopped stuffed green olives 2 Tbsp olive juice Dash of pepper Mix, store in refrigerator, and serve with your favorite crackers.
BLT Dip - 2nd Place Denise Pagel, Chatfield, MN 8 Oz package cream cheese, softened 8 Oz sour cream 1-2 Cloves garlic, minced 1 Cup shredded cheddar cheese Deli turkey breast - about 1/4 pound sliced thick, cut into small cubes Bacon, cooked & crumbled- about 6 slices Shredded lettuce-about 1-1/2 cups Chopped tomatos-about 1 cup Crackers or bread
Irma Faulkner
TOWN & COUNTRY STORE Denise Pagel
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Mix together cream cheese and sour cream. Stir in garlic and shredded cheddar cheese. Spread onto deep dish plate. Top with the following layers in order: turkey, bacon, lettuce and tomatoes. Chill for 1-2 hours. Serve with crackers.
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Page 20 • 2014 Tasty Temptations
Dips, Sauces and Spreads Hot Artichoke Dip Megan Warner, Canton, MN
Bean Dip Karla Warner, Canton, MN
8 Oz cream cheese, softened 2 Cups mayonnaise 1 (14 oz) can artichoke hearts, drained and chopped 2 Green onions, sliced thin 1/2 Cup grated Parmesan 1 Cup shredded mozzarella 1 Clove garlic, minced Salt and pepper
1 Can (19 oz) black beans 1/2 Onion, diced 1/2 Cup cilantro, chopped 4-5 Peppers 2 Tbsp fresh lime juice 1/2 Tsp salt 1/4 Tsp garlic salt
Preheat oven 350 degrees. In a large mixing bowl, beat cream cheese with a handheld electric mixer until smooth. Then beat in the mayonnaise until smooth. Add remaining ingredients and stir together until combined. Transfer the dip to a pie plate or shallow gratin dish. Bake in preheated oven for 30- 40 minutes until the top is golden brown and the dip is bubbling. Serve hot with crackers, pita chips, crostini or veggies.
Rinse and drain beans. Reserve 1/4 cup of beans and mash well. Combine whole and mashed beans with remaining ingredients and chill. Serve with tortilla chips.
Special Diet Gluten Free, Egg Free, Monster Cookies - 1st Place Nikindra Hungerholt, Rushford, MN
Wonderful Fudge - 2nd Place Irma Faulkner, Rushford, MN
2 Sticks butter 3 Cups peanut butter 2 Cups white sugar 2 Cups brown sugar 4 Tsp baking soda 6 Tbls ground flax seed mixed with 16 tbls water 2 Tbls vanilla 9 Cups gluten-free quick oats 1 Cup chocolate chips 1 Cup M&M’s
1/2 Cup butter 1 Can evaporated milk 4 -1/2 Cups sugar 35 Large marshmallows (12 oz bag) 2 Oz unsweetened chocolate chips 12 Oz semi-sweet chocolate chips 12 Oz milk chocolate chips 1 Tbsp vanilla
Nikindra Hungerholt
Preheat the oven to 350. Cream the butter, peanut butter, and sugar together. Add the baking soda, flax seed/water mixture, vanilla, and oats. Stir in the chocolate chips and M&M’s. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets and bake 8-10 minutes. Makes approx. 8 dozen.
Irma Faulkner
In a large heavy saucepan or Dutch oven, combine butter, milk & sugar. Stir over medium heat until sugar dissolves. Cook to a boil, cover and boil for 5 minutes. Turn off heat, Add marshmallows. Stir until melted. Add chocolate chips, one kind at a time, stir after each one is melted. Add vanilla, stir until “shiny”, about 5 min. Pour into buttered 9x13 pan. Let stand until firm. Cut into squares. Keeps best in refrigerator. Marshmallows are vegan and gluten-free.
2014 Tasty Temptations • Page 21
Special Diet Gluten-Free Greek Pizza Karla Warner, Canton, MN
Vegetarian Shepard’s Pie Megan Warner, Canton, MN
1 Gluten-free pizza crust 1 Tomato, chopped 7 Oz black olives, chopped 1 Cup spinach leaves 1 Cup feta cheese 3/4 Cup mayonnaisse 1 Clove garlic, minced 1/2 Red pepper, chopped
2-1/2 Cups vegetable broth, divided 1/2 Cup dry lentils 1/4 Cup pearl barley 3 Large carrots, diced 1/2 Onion, finely chopped 1 Can green beans, drained 2 Cups shredded cheddar cheese 5 Large potatoes, chopped 1 Bay leaf 1 Clove garlic, minced 2 Tbsp milk 2 Tbsp butter 1 Tsp all-purpose flour 1/2 Tsp water Salt and pepper to taste
Mix feta, mayonnaise and garlic in bowl. spread on crust. Top with pepper olives, and tomato. Sprinkle mozzarella on top and place spinach leaves over the top layer of cheese. Sprinkle with favorite herbs such as basil, oregano, etc. Bake 20-25 minutes at 350 degrees until crust is crisp and cheese is golden.
Baking Measurement Conversions Pinch or Dash = 1/16 teaspoon 1/2 tablespoon = 1 1/2 teaspoons 1 tablespoon = 3 teaspoons 1/4 cup = 4 tablespoons 1/3 cup = 5 tablespoons plus 1 teaspoon 1/2 cup = 8 tablespoons 3/4 cup = 12 tablespoons 1 cup = 16 tablespoons 1 pound = 2 cups 1 quart = 4 cups 1 stick butter/margarine = 1/4 lb or 1/2 cup 2 large eggs = 3 small eggs
Preheat oven to 350 degrees. In large saucepan over medium- low heat, combine 1 3/4 cup broth, lentils, bay leaf and barley. Simmer for 30 minutes. Meanwhile, in a medium sauce pan combine remaining 3/4 cup broth, carrot, onion, and garlic; cook until tender, about 15 minutes. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash with milk. Combine flour and water and stir into carrot mixture; simmer until thickened. Combine carrot mixture with lentil mixture and season with salt and pepper. Pour mixture into a 2 quart casserole dish.Add green beans and spoon mashed potatoes over lentil mixture. Dot with butter and sprinkle cheese over the top. Bake in preheated oven until lightly brown on top, about 30 minutes.
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Page 22 • 2014 Tasty Temptations
Special Kemps Cooking Category golden brown. Remove from oven and cool completely. For the sweetened whipped cream: Whip your cream using electric beaters and add sugar and vanilla to your liking.
Easy Coconut Cream Pie - 1st Place Denise Pagel, Chatfield, MN 9 Inch graham cracker pie crust 1 Cup sweetened flake coconut, divided 2 (3.4 oz) Boxes coconut cream instant pudding 2 Cups Kemps heavy whipping cream 3/4 Cups Kemps whole milk 1/4 Cups Kemps sour cream 1/4 Tsp coconut extract Dash salt 1 Cup Cool Whip, thawed
Denise Pagel
Place graham cracker pie crust in refrigerator until ready to fill. Turn oven to 350 degrees and place the coconut onto baking sheet. Bake 4-5 minutes, stirring several times with spatula, until toasted. Cool. Place the pudding in large mixing bowl. Add the heavy cream and milk. Mix on low speed 30 seconds, scraping the bottom of your bowl with rubber spatula to be sure all pudding mix is incorporated. Then mix on medium speed until pudding is thick. Add coconut extract, 1/4 cup toasted coconut and sour cream, mixing until just combined. Spread into crust, making small mound in center. Take the 1 cup of Cool Whip and spread over filling. Sprinkle the remaining toasted oconut on top. Chill.
Best Ever Cream Puffs - 2nd Place Nikindra Hungerholt, Rushford, MN Cream puff shells 1 Cup water 1/2 Cup butter (1 stick) 1 Cup all-purpose flour 4 Large eggs, room temperature For the sweetened whipped cream 1 Pint whipping cream Granulated sugar to taste Vanilla to taste Powdered sugar
Assembling the cream puffs: Cut off shell tops. Fill bottom of puff with sweetened whipped cream. Replace top of puff. Sprinkle with powdered sugar. Mix all together and spread onto bars when cool. Makes approximately 12 cream puffs. Coffee Bars Elizabeth Swartzentruber, Canton, MN Dough 1-1/2 Cup sugar 2 Eggs, beaten 1 Cup margarine, softened 1-1/3 Cups Kemps milk 3-1/2 Cups flour 4 Tsp baking powder Beat together first four ingredients. Add remaining ingredients and mix well. Spread onto large jelly roll pan. Filling 1/2 Cup margarine 1 Cup brown sugar 4 Tbsp flour 3 Tsp cinnamon 4 Tbsp water Boil all ingredients together. Pour onto dough and spread evenly. Bake at 350 degrees for 30 minutes or till done. Frost with caramel icing when bars are cool.
Nikindra Hungerholt
For the cream puff shells: Place oven rack one place below middle. Preheat oven 400 degrees. Set aside a large (12 or more) muffin tin, very lightly buttered. In a medium saucepan, bring water and butter to a low boil over medium heat. Reduce heat to medium-low and add flour, stirring well until mixture forms a ball. Remove from heat. Stir in eggs, one at a time, beating with spoon or large fork until dough is smooth. Beat additional 10 seconds to continue to increase volume of the dough. Using a tablespoon, drop dough into deep muffin tins. This doesn’t have to be an exact measurement, but depending on how big you want your shells to be. Divide all the batter between 12 tins. Bake shells in 400 degree oven for 25 to 35 minutes or until puffed and
Caramel Icing 1/2 Cup butter 1/3 Cup Kemps cream 1 Cup brown sugar 2 Cups powdered sugar Melt butter and brown sugar together. Boil for 2 minutes, stirring constantly. Add cream and bring to a boil. Cool. Then add powdered sugar. Drizzle or spread over bars. Sprinkle 1 cup nuts over frosted bars. Peanut Ice Cream Delight Elizabeth Swartzentruber, Canton, MN 1 Package (14 oz) cream filled chocolate sandwhich cookies, crushed 1/3 Cups butter, melted See PEANUT ICE CREAM DELIGHT on page 24
Looking for more recipes? Check the Fillmore County Journal weekly for recipes from these local writers!
A little of this, A little of that. By Kathy Little
Becky’s Food Tales By Becky Hoff
Country Coffee Talk
A View From The Woods
By Jeanette Schmidt
By Loni Kemp
The
Working
©SallyKeating2011
Mom
By Tammy Danielson
136 St. Anthony St. • P.O. Box 496 Preston, MN 55965 507-765-2151 • 1-800-599-0481 • FAX 507-765-2468
news@fillmorecountyjournal.com • ads@fillmorecountyjournal.com
www.fillmorecountyjournal.com
Page 24 • 2014 Tasty Temptations
Special Kemps Cooking Category PEANUT ICE CREAM DELIGHT continued from page 22
1/2 Gal Kemps vanilla ice cream, softened 1-1/2 Cups salted peanuts Caramel Sauce: 1 Cup packed brown sugar 1 Cup Kemps whipping cream 1/2 Cup butter, cubed 1 Tsp. vanilla exctract
3. For chocolate sauce, in a large saucepan, combine the milk, chocolate chips and butter. Cook and stir over low heat until melted and smooth. Stir in confectioner’s suger. Bring to a boil. Simmer uncovered for 8-10 minutes or until thickened, stirring frequently. Remove from heat and stir in vanilla. Drizzle over dessert. Cover and freeze for 1-2 hours. Yields 12-15 servings.
Chocolate sauce: 1 Can (12 oz.) evaporated milk 1 Cup (6 oz.) semi-sweet chocolate chips 1/2 Cup butter, cubed 2 Cups confectioner’s sugar 1 Tsp vanilla extract
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1. In a bowl, combine cookie crumbs and butter; press onto the bottom and sides of an ungreased 13x9x2 inch baking dish. Spread ice cream over crust; sprinkle with peanuts. Cover and freeze for at least 1 hour. 2. For caramel sauce, in a small sauce pan combine butter and sugar. Melt together and bring to a boil. Add cream and boil again. Cool. Add vanilla and drizzle over peanuts. Freeze for 1 hour.
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2014 Tasty Temptations • Page 25
Choose lighter fare this Thanksgiving Statistics indicate the average Thanksgiving dinner exceeds 3,000 calories. That is more calories than a person should eat in an entire day, much less a single meal. Many people admit to indulging on bigger portions and more fattening foods come the holiday season, but choosing some lighter fare this Thanksgiving can make the meal healthier without sacrificing taste. Although there are staples of Thanksgiving dinner, many low-calorie foods can be included to make the meal healthier. The following are a few healthy substitutions or alterations holiday hosts can make when preparing their Thanksgiving feasts. •Trim down the turkey. Play up the main course with aromatic seasonings or unexpected flavors. Use garlic, olive oil and basil to add a boost of flavor to turkey without having to rely on butter or salt. Marinate the bird with lemon juice and citrus marmalade for a sweet, yet pungent flavor. Consider omitting the bread stuffing and making a stew of roasted root vegetables instead. •Opt for turkey breast. White meat of a turkey tends to have less fat and calories than the darker cuts. Serve turkey breasts only, which will not only cut down on calories, but also on the amount of time needed to cook the meal. •Make homemade cranberry sauce. Taking the time to make your own cranberry sauce means you can control the ingredients. Cut down on the amount of sugar used in the recipe or substitute it with honey or molasses.
•Reduce the number of courses. Thanksgiving dinner often features multiple courses. Extra courses can be expensive, but such massive spreads also lead many people to overeat. Stick to two or three courses, and chances are guests will not miss the extra food. •Choose whole-grain breads. Sliced whole-grain breads or rolls paired with an olive tapenade will be flavorful and such breads are healthier than white bread and butter. •Flavor vegetables with herbs. Vegetables grilled or sauteed with fresh herbs may be so flavorful they will not need added dressings that tend to be rich or cream- or butterbased. Have a wide variety of vegetable side dishes available so guests can fill up on healthier fare rather than more calorie-dense items. •Serve only low- or no-calorie drinks. Beverages can add a substantial amount of calories to Thanksgiving meals. Give guests the option of sparkling water or even diluted cider so they’re not filling up on sugary sodas or other high-calorie beverages. •Serve fresh fruit for dessert. Create a fresh fruit salad that can be served in lieu of fatty cakes and pastries. •Include other activities. Do not make the meal the centerpiece of the celebration. Plan activities, such as a game of football in the yard or a walk around the neighborhood. This places a smaller emphasis on eating while giving guests the opportunity to burn off some of their meal.
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Page 26 • 2014 Tasty Temptations
Stress-free holiday hosting tips Gatherings with friends and family are a big part of the holiday season. Many people travel during the holidays to spend time with distant relatives, but those same people often want to gather with those loved ones who live nearby as well. Thus an abundance of gatherings comes in December, when office parties, dinners with family and festivities with friends have a way of dominating the last five weeks of the year. All of those gatherings translate to a lot of holiday hosting, and hosts can easily feel overwhelmed as they try to juggle hosting duties with everything else that comes along during this time of year. The following are a few steps holiday hosts can take to make hosting a lot less hectic and a lot more fun. •Enlist help. Just because a holiday party is at your home does not mean others can’t pitch in or will be unwilling to help. If you plan to decorate for the party, invite a friend over to assist. When hosting a holiday dinner party, ask guests to bring certain items to save you some work. Ask one guest to bring some dessert, saving you the time it takes to visit the local bakery or bake your own desserts, and ask others to provide side dishes. This drastically reduces the time it will take you to shop for groceries and cook the meal, leaving you more time to spend with friends and family, both during the party and in the days leading up to the festivities. •Plan well in advance. The earlier you begin planning the party, the less stress you’re likely to feel as a host. Certain items for the party, like decorations and certain snacks and beverages, have no expiration dates, so buy such items well in advance of the party. This leads to one less task to tackle in the weeks and days leading up to the party. Planning early also affords you ample time coordinate with guests and decide who will be responsible for certain party tasks. Planning a party at the last minute can be stressful, so if you know you will be handling hosting duties this holiday season, start preparing for the party as soon as possible. •Hire a cleaning service. One of the more difficult parts of holiday hosting is cleaning the house before guests arrive. A thorough house cleaning can take up a substantial amount of time, which tends to be hard to come by during the holiday season. To avoid a late night cleaning session or the need to spend a valuable weekend afternoon hard at work around the house, hire a cleaning service to come and clean your house in the days before the party. Such services can clean your home in a fraction of the time it might take you to do so on your own, and this removes one of the more time-consuming and arduous tasks from your to-do list. •Have a theme for the party. Holiday hosts may worry about how to entertain their guests throughout the party. A theme party makes it easier to entertain guests, who can show up decked out in holiday pajamas or sweaters or bring along a favorite unique compilation of holiday songs for a sing-along. Such themes set a tone for the party right away and often make it easier for guests to unwind immediately. Seek suggestions for a theme from your guests to make the
party even more fun. •Pass the buck. Hosting a holiday dinner party? Consider passing the hosting duties on to a local restaurant, especially if your friends and family members are on board with the idea. If your schedule is especially hectic this holiday season, then move the party from your home to a local restaurant, where the staff can worry about accommodating your guests and you can simply relax and have a good time with your loved ones. When choosing a restaurant, look for one with a menu that features something for everyone. Entree selections should include a pasta dish, a beef dish, a seafood dish, a poultry dish, and vegetarian fare. Holiday hosting is meant to be fun, but hosts often find themselves scrambling to prepare for the party as it draws closer. Planning early, seeking help and input from your guests and delegating certain tasks can help ensure hosts have as festive a time as their friends and family members.
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