H ol 2020
n o i t c e l l o eC
id a y R e c i p TRADIT
IONAL CO L L EC TIB
O O B K O L E CO
Cover art by Carlyle Harden Geneva School of Boerne
White Chocolate Gingerbread Cookies
INGREDIENTS: 2 -1/ 4 cups flour 1 tsp. baking soda 1/2 tsp. salt 2 tsp. ground ginger 1 -1/2 tsp. pumpkin pie spice 1 cup butter - softened 1/2 cups sugar 1/2 cups packed brown sugar 1 large egg 1/ 4 cup molasses 2 tsp. vanilla extract
INSTRUCTIONS: Mix dry ingredients together and set aside. In large bowl, cream together sugars and butter until well blended. Add eggs one at a time mixing well. Add in molasses and vanilla. Add flour mixture and mix just until well combined. Scoop cookie dough by large spoonful onto parchment papered cookie sheet and flatten slightly. Bake at 350 for 17 minutes. Drizzle cookie with white chocolate when cooled. White chocolate mixture is one cup white chocolate chips and 1 tbsp. shortening. Microwave together 10 seconds at a time until melted. Usually takes 30 seconds. Put in piping bag and cut off small amount of the tip.
210 N. Main Street Boerne, TX 78006 830.331.2225 x4 thediengertradingco.com
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2020 HOLIDAY RECIPE COLLECTION
TABLE OF CONTENTS APPETIZERS Japanese Broiled Chicken Wings . . 4 Asiago Crab Artichoke Dip . . . . . 4 Chicken Enchilada Dip . . . . . . . 4 SOUPS & SALADS HCFS French Onion Soup . . . . . . 4 Fiesta Beef Salad . . . . . . . . . . 5 Piper’s Pasta Salad . . . . . . . . . . 5 Sherri’s Special Day Salad . . . . . 6 BREADS Amish White Bread . . . . . . . . . 6 Jimmy Dean Cornbread . . . . . . 6 ENTREES Italian Beef Sandwiches . . . . . . 7 Slow Cook Oven Brisket . . . . . . . 7 Skillet Chicken With Creamy Cilantro Lime Sauce . 7 Italian Chicken . . . . . . . . . . . . 8 Classic Crawfish Etouffee . . . . . . 8 Easy Chicken Divan . . . . . . . . . 9 Fantastic Crock Pot Meatloaf . . . . 9 Keto Chicken Chili . . . . . . . . . . 9 Tatuma Squash Skillet Meal . . . 10 SIDE DISHES Low Carb Bacon Cheeseburger Casserole . . . . . 11 Mama’s Mirliton Casserole . . . . 11 Aunt Tillie’s Green Beans . . . . . 12
Sugar Free Cranberry Sauce . . . 12 Baked Garlic Cheese Grits . . . . 14 Piper’s Potato Casserole . . . . . 14 Red Beans And Rice . . . . . . . . 16 SWEETS Apple Pie With Cheesy Cheddar Crust . . . 16 Bobo’s Rum Cake . . . . . . . . . 18 Crazy Chocolate Cran Bars . . . . 18 Pumpkin Pecan Bread Pudding . 18 Great Grandmother Beard’s Buttermilk Pie . . . . . . . . . . . 20 Candy Cane Snowballs . . . . . . 20 Coffee Dulce Coffee Cake . . . . .21 Rice Krispies Drops . . . . . . . . 21 Almond Joy Brownie Bites Mommy’s Delights . . . . . . . . 21 Award Winning Almond Butter Cookies . . . . . . 22 Banana Bread Bars . . . . . . . . 22 Granny’s Cinnamon Rolls . . . . . 23 Praline Biscuits . . . . . . . . . . .23 Cream Cheese Pie (Unbaked) . . 24 Fudge . . . . . . . . . . . . . . . . 24 Chocolate Keto Cheesecake . . . 24 Cooked In An Instant Pot . . . . . 25 Pecan Pie Cobbler . . . . . . . . . 26 Yummy-Ooey-Gooey Bars . . . . . 26
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4 • Appetizers/Soup JAPANESE BROILED CHICKEN WINGS (TEBASAKI) by Margaret Sinclair, Fleur Botanicals
12 chicken wings 2 Tbsp soy sauce 2 Tbsp sesame oil 1 Tbsp sake 1/4 tsp salt 1 clove garlic, grated Put all the ingredients in a medium bowl, and rub chicken with the seasonings. Let sit at least 30 minutes (preferably 1 hour) at room temperature. Line a baking pan with aluminum foil, and lay chicken in one layer. Broil for 10 minutes or so, flip, and bake 10 minutes longer, or until cooked through.
ASIAGO CRAB ARTICHOKE DIP by Mendi Woodward Gardner
1 package cream cheese 8 oz lump crab meat 1 serrano pepper (seeded & chopped) 8 oz sour cream 1 cup of grated asiago 2 green onions ½ cup chopped artichoke hearts – marinated in a jar ½ tsp. chopped garlic Salt to taste
Mix well or puree all ingredients accept crab, add last and mix in. Put in baking dish and bake for 20 – 25 minutes at 350 degrees Serve with water crackers
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116 N Plant Ave • Boerne, TX 78006
CHICKEN ENCHILADA DIP by Suzann M. Woodward, CPA
HEB Rotisserie chicken shredded 1 - 8 oz package cream cheese 1 - 8 oz jar mayonnaise 1 package shredded cheddar cheese 1 - 4 oz can diced green chili peppers 1 jalepeno pepper, finally diced Mix together ingredients and cook for 30 minutes on 350 degrees. Serve with chips or halved colored bell pepper strips.
HCFS FRENCH ONION SOUP by Staci Almager
4 pounds onions, any type 4 cloves of garlic 2 tablespoons of butter 2 bay leaves 3 tsp of salt 2 tsp of pepper 6 slices of bread 1 ½ cups of grated Gruyere or Cheddar Cheese (continued)
HOLIDAY RECIPE COLLECTION • Chop onions and garlic. Size doesn’t matter because you cook them for a long time. Melt butter in a large pot over medium heat. Add onions, garlic and bay leaves. Cover with a lid and leave until the onions release a lot of moisture (about 10 minutes). Cook for 1 to ½ hours stirring every 20 minutes. When the onions start to stick to the bottom and turn brown add a splash of water. They aren’t burning, they are caramelizing. Once the onions are very dark and a quarter of the volume they once were, add eight cups of water, salt and pepper. Bring to a boil and cover the pot again. Turn down low and let simmer for another hour. Taste and adjust with salt/pepper. Take out bay leaves. Ladle soup into bowls Place a piece of bread over each bowl. Sprinkle the cheese.
FIESTA BEEF SALAD by Jules Valentino
1/2 lb lean ground beef 1 Tbsp butter 1/2 cup finely chopped onion 1 can (15 oz) kidney beans (drained) 1/3 cup sliced ripe olives 1 cup grated sharp cheddar cheese 1 tomato diced 1 avocado peeled and diced
Soup & Salads • 5 1 small head of iceberg lettuce shredded 1 cups corn chips 1 tablespoons taco sauce 1/3 cup well-seasoned clear French dressing
Cook ground beef in butter in skillet Combine ground beef, onions, kidney beans, olives, cheese, tomato, avocado, lettuce and corn chips Add taco sauce to French dressing Pour over salad mixture and toss Serve immediately Serves 6
PIPER’S PASTA SALAD by Piper Gardner
Package of tricolor rotini pasta noodles 1 cup seeded, chopped cucumber ½ cup kalamata olives sliced in half or fourths 1 cup of marinated artichokes ½ - ¾ cup chopped red onion 1 cup cherry tomatoes cut in half 8 oz package of feta cheese 1 cup Italian dressing (I like the Olive Garden brand) Cook the pasta in salted water and drain Add all ingredients in a large bowl and stir together well. Add more dressing and vegetables if desired. Salt and pepper as needed.
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6 • Soup
SHERRI’S SPECIAL DAY SALAD (THE GREEN STUFF) by Sherri Haverlah
3 oz pkg Lime Jello 6 Large Marshmallows 6 oz Cream Cheese 1 cup Crushed Pineapple 1 cup Chopped Pecans 1/2 Cup Whipping Cream or 8 oz Cool Whip Dissolve gelatin in boiling water and add mashmallows and crumbled cream cheese. Beat with rotary beater until well blended. Mix in pineapples and pecans. Chill until partially set and fold in whipping cream and chill until set.
May the gift of the Season be Peace
cloth. Allow to rise until doubled in bulk, about 1 hour. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans. Bake at 350 degrees for 30 minutes. Remove from pans immediately and cool completely on rack before slicing. Makes 2 loaves, about 12 slices each.
JIMMY DEAN CORNBREAD by Jerry Zapata, Meadowland Charter Schoolt
In a large Mixing Bowl start with: 1 ½ times corn bread recipe on corn bread box or bag (crumbled), 1 - 7 oz pkg Pepperige Farm Bread Stuffing 1 lb Jimmy Dean Sausage (Brown in skillet and crumble, then add to bread crumb mixture) 1 cup cut up green onion 2 cups celery cut up (1 stalk) Add to above mixture 16 oz Swanson’s Chicken Broth 4 eggs (beaten) 2 cups whole milk Mix all ingredients Lightly spread olive oil on 9 X 13 glass baking dish. Put all ingredients in the 9 X 13 glass baking dish (Do Not Pack) Bake at 350 (uncovered) for 1 to 1 ½ hours.
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AMISH WHITE BREAD by Mary Holt, Holt & Holt Funeral Home
2 cups warm water (110 degrees) 1/3 cup white sugar 1 ½ Tbsp active dry yeast 1 1/2 tsp salt 1/4 cup vegetable oil 6 cups bread flour In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp
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HOLIDAY RECIPE COLLECTION •
ITALIAN BEEF SANDWICHES by Patrice Davison, Davison Insurance Agency
3lb chuck roast, trimmed of visible fat and cut into large hunks 2 cups of water 3 beef bouillion cubes ½ Tbsp Garllic Powder or 1 Fresh Garlic bulb ½ Tbsp dried Oregano ½ Tbsp dried Basil 8 Pepperoncini’s ½ onion sliced thin Sliced Provolone Cheese Hoagie Rolls – sliced in half Place all ingredients in a crock pot and cook on low for 6 to 8 hours. Take fork and shred meat. Serve generous serving on Hoagie Roll and top with Provolone Cheese!
SLOW COOK OVEN BRISKET by Jim Driskill/KC Air
Brisket of your choosing Soy Sauce (1 bottle) Beef Broth (2-3 cups; enough to cover bottom of the pan and go at least halfway up the meat) Onion (1 small onion, diced or 1/2 cup) Garlic (1 Tbsp) Salt/pepper (to taste) Ranch Dressing Mix (1 package)
Entrees • 7
Onion Soup Dry Mix (1 package) Olive Oil (about 2 Tbsp) Put brisket in a baking pan and pour all ingredients over meat. Cover with foil. Put in oven for AT LEAST 8 hours at 200 degrees. Don’t touch it! This makes THE best gravy!
SKILLET CHICKEN WITH CREAMY CILANTRO LIME SAUCE by Jimi Driskill, KCAir
4 skinless boneless chicken breasts 1/4 tsp salt 1/4 tsp pepper 1 Tbsp olive oil 1 cup chicken broth 1 1/2 Tbsp fresh lime juice (but you can use bottled juice) 1/4 cup finely chopped onion 1 Tbsp chopped cilantro 1/2 tsp red pepper flakes 3 Tbsp heavy cream 2 Tbsp unsalted butter Preheat oven to 375. Sprinkle chicken breast with salt and pepper. In a large ovenproof skillet, heat the oil over medium-high heat. Add chicken and cook for 6-7 minutes, turning once. You want the chicken nice and browned on the outside. It doesn’t need to be cooked all the way through yet. Set chicken on a plate and cover tightly with foil. (continued)
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8 • Entrees Remove skillet from heat and add the broth, lime juice, onion, cilantro and red pepper. Return to heat.Cook and stir to scrape up the browned bits from the bottom of the skillet. Bring to a boil. Allow to boil gently, uncovered, for 10 minutes or until the liquid is reduced to around 1/4 cup. Reduce heat to medium-low and then add the cream and butter. Stir until butter has melted. Add chicken to sauce and place the skillet in the preheated oven. Bake uncovered until the chicken is completely cooked through, about 5-10 more minutes. Serve chicken with sauce spooned on top. Leftovers keep well in the refrigerator for a few days!
by Patrice Davison, Davison Insurance Agency
1 Tbsp Olive Oil 4 (or more chicken breasts, boneless and skinless 1 can Italian style tomatoes Sliced mushrooms (canned or fresh) to taste! Saute chicken breasts in olive oil. When they are slightly browned, pour Italian style tomatoes over chicken breasts, add mushrooms and let them slow boil for about 20 minutes. Serve with Wild Rice and enjoy!
S A V I O R
B O R N
CLASSIC CRAWFISH ETOUFFEE by Milan Michalec
1/2 stick Butter 1 Tbsp Garlic, minced 1 cup Celery, chopped 1 cup Green Pepper, cl1opped 1 cup Onion, chopped Salt, to taste Black Pepper, to taste Cayenne Pepper, to taste Paprika, to taste 1 lb. Crawfish Tails (substitute shrimp, if desired) 1 can Cream of Mushroom Soup 1 can Chicken Broth Water, White Wine, or Chicken Broth 3-4 Tbsp Roux (homemade or ready-made)
ServingKendall the Boerne Since 1916 CountyCommunity Abstract Company 103 N. Saunders St. • Boerne, Texas
In a medium pan, melt butter. Add minced garlic and the Cajun Trinity (equal portions of celery, green pepper and onion). Season to taste with salt, black pepper, cayenne and paprika. You could use a pre-mixed Cajun seasoning instead (spicy hot is not what you’re looking for). Saute for about 15 minutes. Lower the heat to reduce sweating, but use enough to soften the vegetables. Add cooked and cleaned crawfish tails - normally, that’s how they will be packaged. If substituting shrimp, use the smallest you can find. (continued)
HOLIDAY RECIPE COLLECTION • Continue to saute another 10 minutes, then lower heat in preparation to simmer. Add cream of mushroom soup and chicken broth. Begin a final simmer of 20 minutes. Add a splash of water, white wine or more broth to thin out the liquid if required. Add roux (recipe below or use ready-made) to season, thicken and add a warm brown cast to the gravy. Only add 1 tablespoon at a time - it can get very thick, very quickly - add 3-4 tablespoons until is lessens that runny consistency. Serve on a bed of rice with crusty French Bread to sop up the gravy. For something really decadent, try the Etouffee ladled on top of pan-fried fish.
EASY CHICKEN DIVAN by Mary L. Valentino
4 lbs chicken breasts (boned and halved) 2 packages frozen broccoli 8 cheese slices 1 can water chestnuts 1 can cream of mushroom soup 1/3 cup mayonnaise 1 can onion rings Brown chicken in skillet. Place unfrozen broccoli on bottom of casserole dish. Place chicken on top. Cover with cheese slices. Add water chestnuts. Combine soup and mayonnaise and spread on top. Bake 45 minutes at 350 degrees. Then place onion rings on top and bake additional 15 minutes Serves 6-8
Entrees • 9
FANTASTIC CROCK POT MEATLOAF by Karla Sarran/UTCU
½ cup ketchup 2/3 cup Quaker oats 2 eggs 2 lbs. ground chuck 1 pkg. dry onion soup mix Mix all ingredients together reserving 2T from ketchup portion for the top. Cook in crock pot for 3-5 hours on high or 7 hours on low.
KETO CHICKEN CHILI By: Heather Thomas – Traditions At The Depot
4 chicken breasts large, shredded (or pre-shredded rotisserie chicken) 1 Tbsp Butter ½ onion chopped 2 cups Chicken broth 10 oz diced tomatoes canned, undrained 2 oz tomato paste 1 Tbsp Chili powder 1 Tbsp Cumin 1/2 Tbsp Garlic powder 1 jalapeno pepper chopped (optional) 4 oz Cream cheese Salt and pepper to taste (continued)
Happy holidays from Happy holidays from our family family to to yours! yours! our Rock Pharmacy
1201 S MAIN ST, STE 121 BOERNE, BOERNE, TX TX 78006 78006 830.357.5052
This pharmacy is independently owned and operated under a license from Health Mart Systems, Inc.
This pharmacy is independently owned and operated under a license from Health Mart Systems, Inc.
10 • Entrees
Eat as-is or garnish with toppings of your choice. My favorites are cilantro, sour cream, and Monterey jack cheese !!! SO GOOD! Freezes great, too!
ON EAR E C A
Prepare chicken by boiling chicken breasts in water or broth on stovetop for 10-12 minutes, just barely covered in liquid. Once the meat is no longer pink, remove from fluid and shred with two forks. This same technique can also be used with a pressure cooker at pressure for 5 minutes with a natural release, or a slow cooker for 4-6 hours. ***Rotisserie chicken meat can be substituted for the breasts as well. In a large stockpot, melt the butter over medium-high heat. Add the onion and cook until translucent. Add the shredded chicken, chicken broth, diced tomatoes, tomato paste, chili powder, cumin, garlic powder, and jalapeno to the pot and combine by gently stirring over the burner. Bring to a boil, then drop it down to a simmer over medium-low heat and cover for 10 minutes. Cut cream cheese into small, 1-inch chunks. Remove lid and mix in the cream cheese. Increase the heat back up to medium-high and continue to stir until the cream cheese is completely blended in. Remove from heat and season with salt and pepper to taste.
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FOR HOME, RANCH, HEALTH AND for home, ranch and auto insurance AUTO INSURANCE
by Milan Michalec
Olive Oil 1 TbspGarlic, minced 1 cup Celery, chopped 1 cup Onion, chopped 1 cup Green Pepper, chopped 2 sm. Tatuma Squash (1-lb each) 1 lb. Pork Stew Meat Salt and Pepper, to taste Cumin, to taste Parsley, to taste Basil, to taste Water or Wine, to taste 1 (8-oz) can ROTEL Tomatoes (mild) Roux or File Gumbo ( optional) In a Dutch Oven (to handle volume of ingredients), heat olive oil and brown minced garlic. Add celery, onion, and green pepper. Add squash, cut in chunks with seeds removed. Add pork stew meat and brown. Add salt, pepper, cumin, parsley, and basil (fresh parsley and basil taste best). Saute for 10 minutes. Add a little water or wine (your choice) and ROTEL tomatoes to cover ingredients. Simmer on a low temperature for 20 minutes. Reduce cook time if you want crispier squash. To thicken fluid, add roux or file gumbo (ground sassafras). Serve on a bed of brown rice with crispy French Bread.
HOLIDAY RECIPE COLLECTION •
LOW CARB BACON CHEESEBURGER CASSEROLE by: Heather Thomas – Traditions At The Depot
1 pound ground beef 1 cup onion chopped 2 garlic cloves minced 1 tsp worcestershire sauce 2 oz cream cheese 2 eggs 1-2 Tbsp mustard 1/2 cup heavy whipping cream 1 cup shredded cheddar cheese divided 1 tsp Burger Seasoning (I like Weber Burger or McCormick’s Grill Mates Burger) Salt and pepper to taste 3 slices bacon cooked and crumbled, more if you like! 1 kosher pickle, cut into pieces Add more pickles if you are a pickle lover! Preheat oven to 350 degrees. Place the ground beef in a skillet over medium-high heat. Add the garlic, onions, burger seasoning, and salt and pepper to taste.. Using a spatula, break the ground beef into chunks. Add the worcestershire sauce and cream cheese. Cook until the ground beef is no longer pink and the cream cheese has melted. Remove the skillet from heat. In a medium bowl, combine the eggs, 1/2 cup shredded
Side Dishes • 11
cheddar cheese, 1/2 cup shredded white cheddar cheese, heavy cream, and mustard. Spray an 8 x 11 or 9×9 baking dish (I used 8 x11) with oil or cooking spray. Pour the ground beef mixture into the dish. Sprinkle the bacon and sliced pickles throughout. Drizzle the liquid mixture on top. Sprinkle the remaining 1/2 cup shredded cheddar and 1/2 cup shredded white cheddar cheese on top. Bake for 15-20 minutes or until the cheese begins to bubble. Cool before serving. Additional toppings: avocado or guacamole and sour cream
MAMA’S MIRLITON CASSEROLE by Mary Holt
If I could have my Mama cook for me one more time, I’d ask for this! 6 mirlitons (chayotes), about 8 oz each 2 tsp olive oil 1 clove garlic, minced 1 medium onion, chopped 1 pound fresh shrimp, peeled and deveined 1 pound hot breakfast sausage, cooked, crumbled & drained 1 egg 1 cup dry bread crumbs 2 Tbsp chopped fresh parsley 1 tsp dried thyme Salt and pepper to taste 1/2 cup dry bread crumbs for topping (continued)
12 • Side
Bring a large pot of water to a boil. Add mirliton, and boil until tender, about 45 minutes. Drain, cool, and peel. Cut in half, remove seeds, and cut into cubes. When the mirliton are almost done, bring another pot of water to a boil. Add shrimp, and cook for about 5 minutes until pink. Drain shrimp, but save the water for later. Preheat the oven to 250 degrees. Heat olive oil in a large skillet over medium-high heat. Fry onion and garlic in the oil until soft. Transfer to a 9x13 inch baking dish. Add the shrimp, sausage, and cubed mirliton. Beat the egg in a small dish with a tablespoon of the water from the shrimp; pour into the baking dish. Mix in the bread crumbs, parsley, thyme, salt and pepper until evenly blended. If it seems a little dry, add a little more of the shrimp water. If you are ready to bake it, sprinkle some more breadcrumbs on top if desired. Otherwise, you can wrap tightly and refrigerate or freeze it now. Bake for 1 hour and 30 minutes in the preheated oven, or until golden brown on top and heated through. If you are baking it from frozen, thaw in the refrigerator overnight first. Makes 8 servings.
¼ tsp pepper 2 cups shredded Swiss cheese ¼ tsp instant minced onion Melt 2 Tbsp margarine and combine with crumbs. Melt remaining 2 tbsp. margarine in saucepan. Stir in flour, salt, pepper, onion and basil. Add sour cream. Stir until smooth. Cook over medium heat until slightly thickened. Remove from heat and fold in green beans. Pour into a 10x6x12 inch (1.5 quart) baking dish. Sprinkle with cheese, then crumbs. Bake in 400-degree oven about 20 minutes, or until cheese melts and crumbs are lightly browned. Serves 6-8.
We wish you health, comfort, and prosperity this holiday season.
AUNT TILLIE’S GREEN BEANS by Karla Sarran
¼ cup margarine or butter ¼ tsp. basil ½ cup corn flake crumbs 1 cup sour cream 2 Tbsp flour 2-16 oz/ cans french style 1 tsp salt green beans, drained
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SUGAR FREE CRANBERRY SAUCE by Sherrie Smith,Suzann M. Woodward, CPA
1 12 oz bag of fresh cranberries ½ cup of water 2 tsp of orange zest 1 medium apple (chopped) 1/3 cup chopped walnuts (optional) 1/2 tsp of vanilla ½ tsp of lemon extract ½ tsp of almond extract 1/3 cup + 1.5 tablespoons of Truvia 1 small box of sugar free cherry jello 1 small box of sugar free lemon jello (continued)
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14 • Side
Combine water, orange zest, Truvia bring to boil. Add Cranberries, apple (chopped), walnuts, vanilla, lemon extract and almond extract for 10 minutes over medium heat. Stir frequently. The cranberries will burst open when they are cooking on the stove top. Mix cherry and lemon jello according to directions on box. Add cranberries mixture to jello let set in refrigerator overnight. Serves 12.
BAKED GARLIC CHEESE GRITS by Annette Ellenwood/Meadowland Charter School
6 cups chicken broth 1 tsp salt 1/4 tsp pepper 1/4 tsp garlic powder 2 cups regular or quick cook grits 16 oz cheddar cheese, cubed 1/2 cup milk 4 large eggs, beaten 1/2 cup unsalted butter 8 oz grated sharp white cheddar cheese Preheat the oven to 350 degrees F. Grease a 4-quart casserole dish. Bring the broth, salt, pepper, and garlic powder to a boil in a 2-quart saucepan. Stir in the grits and whisk until completely combined. Reduce the heat to low and simmer until the grits are thick, about 8 to 10 minutes. Add the cubed Cheddar and milk and stir. Gradually stir in the eggs and butter,
stirring until all are combined. Pour the mixture into the prepared casserole dish. Sprinkle with the white Cheddar and bake for 35 to 40 minutes or until set. Serves 12.
PIPER’S POTATO CASSEROLE by Mendi Woodward Gardner
6 large russet potatoes 8 oz sour cream 2 cups of shredded cheddar cheese ½ cup chopped onion 1 cup milk 2 Tbsp butter, plus extra to dot on top when baking 1 tsp salt Peel the potatoes and cut them into 1 inch cubes, boil in salted water until very tender. Combine cheese, milk, and 2 tbsp. butter in a saucepan and melt together over low heat. Turn off heat and stir in sour cream, onion, salt and pepper. Fold the cheese mixture in with the potatoes. Pour into a greased baking dish, dot top with butter and bake at 350 for 45 minutes. (It is also really good topped with crispy bacon).
Dr. Monica McCrary
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PANNAS Deer Bones 1 (5 or 6 lb.) Pork Butt 2 ¼ Gallons Water or Water to Cover
In very large pot:
Boil pork and deer bones in water (You may need to use separate pots). Reserve broth. Pick meat off bones. Grind the deer meat and pork together. Set aside.
Be sure to have 2 gallons of broth. Use some broth to make a thin paste of corn meal mixture. Heat broth. Add corn meal mixture and cook until done (about 1 hour). “Stir like hell.” Pour into greased loaf pans. Refrigerate, slice, and fry. Serve with fried eggs and bacon. Delicious!
12 Cups Yellow Corn Meal 1 ½ Cups Flour 6 Cloves Garlic Minced Fine 4 Teaspoons Finely Ground Red Pepper (not flakes) 1 ½ Tablespoons Black Pepper 3 Tablespoons Salt 1/8 Teaspoon Allspice
Dolly Rose along with husband, Buddy, owned and operated Riverside Grocery/Buddy’s Supermarket from 1950 to 1979.
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16 â€˘ Side
RED BEANS AND RICE
APPLE PIE WITH CHEESY CHEDDAR CRUST
by Katrina Hamrick
1 pound dried red kidney beans Water 1 ham bone with plenty of ham still attached 1 (or more) cup chopped ham Onion 2 tsp hot pepper sauce Rice
by Pamela Bransford, Communications Director, City of Boerne
Rinse beans. Place beans and 4 cups of water in a glass bowl and soak overnight. Drain and rinse beans, then place in a large pot. Add 4 cups fresh water and remaining ingredients except the rice. Bring to a boil over medium heat, reduce heat and simmer for 3 hours. Add water as necessary during cooking to keep the beans moist. Water should barely cover the beans at the end of the cooking time. Remove the ham bone from the pot. Cook rice and serve the beans over it. My mom is from Louisiana so I grew up with her cooking comfort Cajun food. Red beans and rice was always one of my favorites. It takes a while to cook but I always enjoy putting a pot on the stove and smelling it for several hours while it cooks. Today whenever we have a holiday dinner that involves ham, the family always fights after dinner over who gets the ham bone because that person then gets to make a delicious pot of red beans and rice!
3 cups sliced Granny Smith Apples (about 3 large apples) 1/4 cup sugar 1/4 brown sugar 2 Tbsp butter 2 tsp fresh lemon juice 1/2 Tbsp black pepper For cheddar cheese crust: 1 package pie crust mix 1 cup grated extra sharp cheddar cheese flour for dusting Begin by coring the apples. Next remove skin from apples and slice very thin, about 1/8th of an inch. Toss apple slices with fresh lemon juice. Add black pepper. Stir and set aside. Mix pie crust according package and stir in grated cheese. Separate into two equal parts. On a lightly floured surface, roll out pie crust until 1/4 inch thin. Place rolled out crust into 9 inch baking dish. Reserve second crust for top. In a small pot, combine butter, sugars, one teaspoon lemon juice with 1/3 cup of water. Stir over medium low heat for about 10 minutes or until liquid reduces down and becomes slightly sticky. Be careful not to burn the sugar. Pour liquid over apples and stir making sure everything is covered. Place apples into pie dish. Cover with the second pie crust. (continued)
Drop & Shop Dec 11
Christmas Break Open Gyms Let the kids come and play, tumble, climb & be active!
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New Years Eve Parents Night Out and Sleep Over
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Flip Flop Clinics Learn how to do a back handspring!
Is Santa bringing your family a trampoline?
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18 • Sweets Using a knife cut slits into top of pie crust. This will let the steam escape. Crease the edges of the top and bottom pie crusts and cover edges of pie crust with foil. Bake at 350 degrees for 35 minutes. Remove foil from edges and bake another 10 minutes for until crust is golden brown. Let pie sit for 4 hours or overnight before slicing.
1/4 cup water I cup granulated sugar ½ cup Bacardi dark rum Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes. Stirring constantly. Remove from heat. Stir in rum.
CRAZY CHOCOLATE CRAN BARS by Sonia Aguillon, GVTC Foundation
3 cups Oats 1 ½ cups sweetened condensed milk 2 Tbsp melted butter 1 cup coconut 1 cup sliced almonds 1 cup chocolate chips ½ cup dried cranberries Mix all of the ingredients together in a large bowl until combined. Pour into a greased 9x13 pan. Bake at 350º for 25-30 minutes. The longer they bake, the crunchier they will be. Once completely cooled, cut into bars and enjoy!
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BOBO’S RUM CAKE by Bryan D’Spain. SSB&T
l cup chopped pecans or walnuts 18-½-oz package yellow cake mix (not ,mix with pudding already in it) 3-1/4-oz package Jell-0 vanilla instant pudding-pie filling 4 eggs ½ cup cold water ½ cup Wesson oil 1½ cup Bacardi dark rum Preheat oven to 325 degrees. Grease and flour a 10-inch tube or 12-cup bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top of cake. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up. Glaze: 1/4 pound butter
PUMPKIN PECAN BREAD PUDDING
by Annette Ellenwood/Meadowland Charter School
Looking for the ultimate breakfast dish for Thanksgiving?! Look no more! this super-decadent caramel pumpkin pecan bread pudding is an awesome addition to any Thanksgiving table. (continued)
Kendall County Women’s Shelter
things about 2020
IT HAS BEEN A CHALLENGING BUT IMPACTFUL YEAR. MANY THANKS FOR YOUR CONTINUED SUPPORT.
1 2 3
2020 Virtual Event
A BIG THANK YOU to our generous teams and contributors As a solution to cancelled in-person fundraisers, donors helped raise $103,000 + during our 2020 Virtual Event. KCWS exceeded it’s goal by over $25,000!
PREVENTION EFFORTS The KCWS Prevention Team, presenting tips on healthy relationships, expanded their reach to Boerne Middle School and Comfort ISD.
PROJECT IMPACT New in 2020, KCWS is now able to provide rental assistance to clients leaving the shelter for up to 6 months.
Thank you for standing up and making a difference in the lives of those affected by domestic violence.
We are grateful to all of you!
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20 • Sweets 8 cups bread, cubed 4 eggs 1 (15-oz) can Pumpkin Puree 1 cup vanilla yogurt 1 cup milk 1 cup sugar + 2 Tbsp 1 tbsp pumpkin pie spice ½ cup raisins ½ cup pecans, coarsely chopped 1 tsp cinnamon Sauce 1 cup Unsalted Butter 1 cup Heavy Cream 1 cup Brown Sugar
to a boil. Reduce heat to low, simmer until the sauce thickens, for about 5 minutes. Pour over bread pudding to serve. Top with vanilla ice cream. * If you can leave bread cubes out for a few hours so they get nice and dry. If not, just place them on a baking sheet and bake them at 350 for 10-15 minutes or until they’re dry but not toasted. * You can make this the night before and pop it in the oven for breakfast – it actually gets better if it sits overnight! Serves 16.
Preheat oven to 350°. Spray a 9×13 baking dish with cooking spray. In a large bowl, whisk together the yogurt, milk, eggs, pumpkin puree, pumpkin spice and 1 cup of sugar. Stir in the raisins, then gently fold in the bread cubes. Pour into the prepared pan. In a small bowl, stir together 2 Tbsp sugar and 1 tsp cinnamon. Sprinkle on top the bread pudding, cover loosely with buttered foil. Bake for 20 minutes. Remove the foil, sprinkle with the pecans and bake until the top is golden and the center is set, 20 to 25 minutes longer. While the bread pudding is baking, make the caramel sauce. In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar; bring
Katrina Hamrick of Counsel 616 E. Blanco, Suite 202B Boerne, Texas 78006 Phone: 830-816-9033 email@example.com BrockUphamYost.com
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GREAT GRANDMOTHER BEARD’S BUTTERMILK PIE by Tyler Lowe, Vulcan Materials Company
9 inch unbaked pie shell 1/2 cup softened margarine or butter 2 cups sugar 3 Tbsp flour 3 eggs 1 cup buttermilk 1 tsp vanilla Directions: Mix together softened butter and sugar. Add flour and eggs and beat well. Stir in buttermilk and vanilla. Pour into the unbaked pie shell. Bake for 45-50 minutes at 350 degrees. Notes: You will know the pie is done if an inserted knife comes out clean.
HOLIDAY RECIPE COLLECTION •
CANDY CANE SNOWBALLS by Tracey Armendariz/CiboloDerm
YIELD: about 5 dozen. 2 cups butter, softened 1 cup confectioners’ sugar 1 tsp vanilla extract 3-1/2 cups all-purpose flour 1 cup chopped pecans 8 oz white candy coating, melted 1/3 to 1/2 cup crushed peppermint candies Cream butter and confectioners’ sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually beat in flour. Stir in pecans. Refrigerate, covered, until firm enough to shape, 3-4 hours. Preheat oven to 350°. Shape dough into 1” balls. Place 2” apart on ungreased baking sheets. Bake until lightly browned, about 15 minutes. Remove from pans to wire racks; cool completely. Dip tops of cookies into candy coating, allowing excess to drip off; dip into crushed candies. Let stand until set.
COFFEE DULCE COFFEE CAKE by Cayce Kovacs/HCDistillers
1 box yellow cake mix ¼ cup melted butter 1 cup brown sugar 1 cup chopped pecans (optional) 1-1/2 cup sour cream
Sweets • 21
3 eggs ½ cup of Texas Dulce Coffee Liqueur Preheat oven to 350 degrees. In medium size mixing bowl, mix 2/3 cup of the yellow cake mix with the melted butter, brown sugar, and pecans if you want to include nuts. Set this crumble mix aside. In another medium mixing bowl, the remaining yellow cake mix, sour cream, eggs and coffee liqueur. Mix all together. In 8 x 8 or 9 x 9 pan, coat with non-stick spray or melted butter. Put half the cake mixture. Layer half the crumble mixture, then the remaining half of cake mixture and top with remaining crumble mixture. Bake for 45 minutes to an hour checking with a toothpick to pull out clean.
RICE KRISPIES DROPS by Geraldine Oehler
1 stick of butter Pinch of salt ¾ cup of sugar 2 eggs beaten 1 cup chopped dates 1 cup coconut 1 tsp of vanilla 2 cups of Rice Krispies warmed in the oven 1 cup pecans Melt butter over low heat; add dates. Add salt and sugar to beaten eggs and add mixture to butter and dates. (continued)
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22 • Sweets Cook 10 to 15 minutes or until the dates are gooey. Remove from stove. Add vanilla, Rice Krispies, and pecans. Roll into bite size balls and then roll in coconut.
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AWARD WINNING ALMOND BUTTER COOKIES by Suzann M. Woodward
1 cup softened butter 3 Tbsp sugar 2 cup flour 1 tsp almond extract ½ tsp salt Sliced, unblanched almonds Powdered Sugar Frosting: 1 cup sifted powdered sugar ½ tsp vanilla 1 Tbsp softened butter 1 ½ Tbsp hot water In a large mixing bowl, cream butter and sugar until light and fluffy. Blend in almond extract. Stir together the flour and salt. Gradually add flour mixture to creamed mixture. Blend well, cover and chill until firm. Shape into ¾-inch balls. Place on ungreased baking sheet. Flatten balls to ¼-inch thickness with glass dipped in flour. Bake at 400 degrees for 5 to 6 minutes. Cool. In small bowl, combine frosting ingredients. Beat until spreading consistency. Spread each cooled cookie with ½ teaspoon of frosting. Top with slice of almond. Make 1 to 2 dozen. Very pretty and tasty cookie.
Dec. 11-20, 2020
ALMOND JOY BROWNIE BITES MOMMY’S DELIGHTS by Dr. Monica McCrary, CCDG
1 box of family size Chocolate Fudge brownie mix 1 (14 oz) can Sweetened condensed milk 1 (14 oz) bag Coconut 1/4 cup Milk 1 cup melted chocolate chips 1/4 cup crushed almonds Preheat oven to 350 degrees. Line (regular size, not mini) cupcake pan with paper liners. (Don’t skip the paper liners as they may stick). Make brownies according to package directions and pour batter only half way up the liners. Bake in preheated oven for 12 minutes. While they are baking, mix the coconut, sweetened condensed milk and milk together. Remove brownies from oven and spoon on some sweetened coconut. Place back in oven and continue to bake an additional 14-16 minutes. Remove from oven and allow to cool completely before removing the paper liners. Drizzle on the chocolate then sprinkle on the almonds.
Box office opens Nov.23rd By Jaston Williams, Joe Sears and Ed Howard
boernetheatre.org | Ph: 830-249-9166 www.boernetheatre.org |Facebook/BoerneTheatre 907 E. Blanco Rd. Boerne, TX 78006
HOLIDAY RECIPE COLLECTION •
Sweets • 23
BANANA BREAD BARS by Summer Thatcher
Cake: 1 ½ cups white sugar 1 cup sour cream ½ cup butter softened 2 eggs 4 very ripe bananas, mashed 2 tsp vanilla 2 cups flour 1 tsp baking soda ¾ tsp salt Cream the sugar, sour cream, and butter. Add eggs, vanilla, ripe mashed bananas and mix until just combined. Add flour, baking soda, salt and mix for 1 minute. Pour into lightly greased rimmed cookie sheet or jelly roll pan. Bake at 350 degrees for 28 minutes. Cool slightly but frost while still warm. Frosting: ½ cup butter, browned 4 cups powdered sugar 3-6 Tbsp milk (depending on desired thickness) 1 ½ tsp vanilla Melt butter in a saucepan until golden brown – stirring continually. Remove from heat and beat with remaining frosting ingredients. Slowly add the milk until desired consistency is achieved. Spread with a spatula over warm cake. Enjoy!
GRANNY’S CINNAMON ROLLS By Bruce Bray
1/4 cup shortening 3 Tbsp + 2 Tbsp sugar, divided 1/2 tsp salt 2/3 cup milk, lukewarm (120-130°) 1 packet yeast 2 eggs, beaten 2 1/2 cup flour, sifted 2 Tbsp butter, softened 2 Tbsp cinnamon For the glaze: 2 cup powdered sugar 1 1/2 tsp vanilla powder 1 tsp cinnamon/sugar mixture (reserved) 1 Tbsp + 1 tsp milk
Designer Apparel, Shoes and Accessories 518 S. Main Street • Boerne, TX 78006
Mix together the shortening, 3 Tbsp sugar, and salt. When milk is at correct temperature, stir it in along with the yeast. Add the eggs and stir to combine. Add the flour a bit at a time, until you get a good consistency to the dough. Remove from bowl and knead lightly on a floured board. Place in a greased bowl and cover with a dishtowel. Allow it to rise until doubled in size. Punch down, and let it rise another 45 minutes. Divide the dough in half. For each half, roll out the dough into a rectangle about 1/4” thick. Brush on the softened butter. Combine the cinnamon and 2 T sugar, and sprinkle on the butter. (continued)
24 • Sweets (Leave a bit of cinnamon sugar for the glaze.) Roll up and cut into 1/2” slices. Place cut-side-up in a baking dish and allow to rise for another 45 minutes. While the dough is rising, preheat oven to 375°. Bake “until light brown” (Granny just knew when they were ready), about 20-25 minutes. Allow to cool slightly. For the glaze: while the rolls are baking, combine the dry ingredients. Slowly whisk in the milk until you have a “glaze” consistency. Drizzle over the rolls and serve warm.
PRALINE BISCUITS by Suzann M. Woodward
½ cup Butter ½ cup Packed Brown Sugar 36 pecans Ground Cinnamon 2 cup Bisquick 1/3 cup Applesauce 1/3 cup Milk Preheat oven to 450 degrees. Place 2 teaspoons of butter, 2 teaspoons brown sugar and 3 pecan halves in each of 12 muffin cups. Sprinkle cinnamon in each cup. Heat in oven until melted. Mix Bisquick, applesauce and milk until dough forms; beat 20 strokes. Spoon on top of mixture in the cups. Bake 10 minutes. Invert into heatproof serving plate. Makes 12 biscuits.
Happy Holidays from Twilah Munk, Jennifer Johnson and Jennifer Jeanes!
Dr. Jennifer L. Johnson, OD, FAAO 1375 S. Main St., Suite 202 Boerne, TX 78006 830.428.0901 | www.johnsoneyes.com
Merry Christmas and Happy New Year!
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CREAM CHEESE PIE (UNBAKED) by Karla Sarran
Crust: 2 cups crushed graham cracker crumbs 1/3 cup sugar ¼ cup melted margarine Filling: 1 cup sugar 1 stick margarine 1 (8 oz) package cream cheese, at room temperature 1 Tbsp unflavored Knox Gelatin dissolved in 2 Tbsp water 1 egg ½ tsp vanilla 1 tsp lemon juice 1 cup whipped cream For crust, mix together crushed graham cracker crumbs, 1/3 cup sugar and ¼ cup melted margarine. Line the bottom and sides of a 9 inch pie pan with about 2/3 of the mix. Press it lightly into the pan so it sticks. Set remainder aside. Whip together 1 cup sugar, 1 stick margarine, and cream cheese for 6 to 8 minutes or until fluffy. Add dissolved gelatin to the mixture immediately. Add egg, vanilla, and lemon juice; mix until all ingredients are fully incorporated. Remove from mixer and fold in the prepared whipped cream. Pour mixture into pie shell and top with the remaining graham cracker crumbs. Chill for 2 hours before serving.
by Jean Hake/GVTC
I use 3 cups choc chips instead of 2 I was able to find dark chips once and it was even better. 3 cups sugar 3/4 cup margarine 2/3 cup evaporated milk 1 - 12-oz package semi-sweet chocolate chips 1 - 7-oz jar Kraft Marshmallow creme 1 cup chopped nuts 1 tsp vanilla extract (continued)
HOLIDAY RECIPE COLLECTION • Traditional method: Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla; beat until blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares. Microwave method: Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on HIGH 5-1/2 minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 13 x 9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds.
CHOCOLATE KETO CHEESECAKE COOKED IN AN INSTANT POT
by Brenda Washington, Hill Country Pregnancy Care Center
Crust: 2 cup of raw almonds grounded 5 Tbsp melted Keri Butter salted Filling: 16 oz of cream cheese
Sweets • 25
1 cup sour cream 2/3 cup of Monk Fruit Sweetener 1/3 cup of Cocoa Powder 6 oz of Ghirardelli Baking Chocolate 2 eggs 2 pinches salt 1 Tbsp Vanilla extract Baked in an Instant Pot Fat Daddio’s Round Cheesecake Pan, 6 x 3 Inch, Silver Prepare pan with oil spray and parchment paper on the bottom Crust: Ground almonds and add melted butter Mixed together and pressed into baking pan Set in the refrigerator while preparing the filling Filling: Add room temperature cream cheese (or Microwave for 55sec if straight from the refrigerator) with the sour cream, sweetener, eggs, salt and cocoa. Melt baking chocolate (10-15 sec at a time in microwave stirring in between each segment until smooth) and add to the mixture along with the Vanilla. Place filling mixture in the baking pan Add one cup on water in instant pot Place the baking pan on the Instant Pot trivet and carefully place in the Instant Pot. Set to pressure cook for 28 mins. Natural release for 10 mins. Refrigerate overnight ~ best after 24 hours.
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26 • Sweets PECAN PIE COBBLER
by Annette Ellenwood/Meadowland Charter School
1 box Pillsbury™ refrigerated pie crust, softened as directed on box 2 1/2 cups light corn syrup 2 1/2 cups packed brown sugar 1/2 cup butter, melted 4 ½ tsp vanilla 6 eggs, slightly beaten 2 cups coarsely chopped pecans Butter-flavor cooking spray 2 cups pecan halves Vanilla ice cream, if desired Heat oven to 425°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust in dish; trim edges to fit. In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray. Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.
YUMMY-OOEY-GOOEY BARS by Sonia Aguillon, GVTC Foundation
Cookie base: 2 ¼ cups flour 1 tsp baking soda 1/4 tsp salt 1 cup shortening ¾ cup white sugar ¾ cup dark brown sugar 1 tsp vanilla extract 2 eggs 2 cups Chocolate Chips Topping: 1 bag Carmel candies 2 egg whites ½ cup dark brown sugar Mix flour, baking soda and salt in small bowl. Mix shortening, white sugar, brown sugar, and vanilla extract in a mixer bowl until combined. Add eggs one at time until thoroughly mixed. Next, add flour mixture until combined then stir in chocolate chips. Spread mixture into a greased 13x9 baking dish. Place caramel candies into a microwave bowl and melt. Once melted, pour over the top of the cookie mixture and spread evenly. Beat 2 egg whites until stiff then slowly add the ½ cup brown sugar until combined. Spread over the caramel. Bake for 25 min. in a 350° oven or until the top of the meringue in toasted. Cool and cut into bars.
Come see our new home at 827 North Main, Boerne 830.816.2042 In the main building we offer • Fresh and Permanent arrangements • Gifts and Plush • Wreaths • Fruit and Gourmet baskets • Handmade specialty items
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Hill Country Weekly - Holiday Recipe Collection 12th edition