Sweets & Treats
Auxiliary has rich tradition of service The COVID-19 virus may have jinxed CHI St. Joseph’s Health Auxiliary’s annual Sweets, Treats and Treasures event, held annually during the holiday season. But the cherished family recipes heralding the holiday live on. Members of the Auxiliary share the formulas that have delighted for decades. Bars, pies, cookies, breads, snacks and cakes await sampling.
“CHI St. Joseph’s Health Auxiliary is a program of Volunteer Services with a rich tradition of successful projects/fundraisers that support CHI St. Joseph’s Health,” Sonja Day explains. “The mission of the Auxiliary is to support CHI St. Joseph’s Health care ministry by providing volunteer services, financial contributions to enhance patient comfort and healing, and to communicate the hospital’s story as a bridge to the community. “This group is blessed to have compassionate individuals coming together for many years to help enhance care for our community. They are appreciated and respected for their years of generosity and service,” she said. It was March 25, 1955 when a group of eight women formed the Women’s Hospital Auxiliary, developing a constitution. Topics were approved with each of the initial members directed to recruit a group of 10 to address: ▶ Public health ▶ Assistance for those unable to pay ▶ Sewing and baby layettes ▶ Hospital insurance study ▶ Selection of books for the hospital library ▶ Establishing an “old folks’ home” and ▶ Services, such as providing wheelchairs. An announcement of the organization’s launch was published in the Park Rapids Enterprise in April 1955. The intention was to spur interest in the hospital, promote the immunization program in the county and encourage young people to pursue nursing degrees or other health-related occupations.
Please consider making a donation to the Auxiliary, with the amount directly benefiting patient care. Checks may be made payable to: CHI St. Joseph’s Health-NBBS and sent to: 600 Pleasant Ave., Park Rapids, MN 56470 Your feedback on recipes is most welcome! Happy holidays!
By the following autumn, 10 groups were organized, with the understanding all purchases for the hospital must have board consent. CHI St. Joseph’s Health Auxiliary has evolved through the decades, raising more than $600,000 for patient care. Nearly everyone entering the health care facility benefits from the volunteerism and creativity of the Auxiliary. As well as contributing to the remodeling project, an ultrasound machine, treatment tables, patient beds and the robes warming women after a mammogram are among the items purchased. The Auxiliary also serves as a sponsor for hospital events. Unique Auxiliary-hosted fundraisers in recent years include summertime’s Garden Stroll and Festival of Tables and autumn’s Sweets, Treats and Treasures. Volunteers host an annual chicken dinner. And, up until COVID became part of the vocabulary, volunteers in number assisted customers in the gift shop. New members are welcome! Currently, three groups of Auxiliary members, totaling 74, are volunteering, participating in events and acting as ambassadors of CHI St. Joseph’s Health. Legacy volunteers, acknowledging those who are no longer active, number 27. This membership recognizes commitment and previous contributions to the Auxiliary. Auxiliary associate volunteer membership is open to those who wish to support the activities of the Auxiliary, but do not wish to be a member of one of the groups.
At CHI St. Joseph’s Health, we are blessed to have an amazing group of Hospital Auxiliary Members who are dedicated to make our facility more welcoming to patients and visitors. We are very fortunate to be able to count these helping hands as part of the CHI St. Joseph’s Health family, extending the reach of our healing mission. We encourage anyone who is interested in becoming an Auxiliary Member to contact us about opportunities. BEN KOPPELMAN, president, CHI St. Joseph’s Health
A cookie legacy launched
For more information on becoming a member of CHI St. Joseph’s Health Auxiliary, contact Sonja Day at 616-3383 or firstname.lastname@example.org.
n 1899, Charles and Emma Hensel Kellner homesteaded on the northeast end of Little Sand Lake, north of Dorset, launching the legacy of our family’s favorite Christmas cookie. Soon the couple established Shady Knoll Camp, one of the first three resorts in the area. Shady Knoll Camp was especially recommended by its clientele for the excellence of the home-cooked meals. The Kellners were proud of the fact that they were able to serve farm eggs, butter, milk and cream and fresh vegetables and fruits in season along with fresh fish and meat. As described in a poem written by Tom Read, Camp Client 1930, “Kellner’s Camp is where I like to dine. Mrs. Kellner’s cooking is surely hard to beat! She’d win first prize if judges came to Kellner’s Camp to eat.”
KELLNER: Page 3
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Wednesday, November 25, 2020 3
Kids wielding potholders W By Jean Ruzicka
hen COVID found people shuttered in houses, the kitchen soon became the focal point of daily existence. Adults were pulling out pots and pans. Cookbooks were pulled from retirement. Young, single people were scampering to discover cookery techniques. The media reported homemade food was back in fashion – with a bang. Grocery stores saw sellouts of not just toilet paper. Yeast, flour and other cooking ingredients were flying off the shelves. “Why can’t we do this with the kids?” Albert Lea residents Erin and Andrew Gustafson asked. The teachers became the household’s executive chefs, augmented by a sous chef in Park Rapids, via a visual online program. The parents of Audrey, 11, Sam, 7, and Violet, 4, enlisted the aid of Grandma and Grandpa, Nancy and Dave Neal, in the endeavor. One of the adults chose a recipe, both families lined up the ingredients and the cooking began, one child at a time, each wearing a Grandma-made apron. Pre-K Violet mastered Jell-O and trail mix. Big brother Sam moved up a notch in his culinary
LEFT: Audrey Gustafson has achieved high status as a chef. RIGHT: Long Lake resident Nancy Neal employs a visual online program to assist her grandchildren – many miles away - in mastering cooking techniques.
endeavors, conquering meatloaf. Although he was a bit repulsed at having to mash the raw meat with his hands. Audrey was the record keeper, alphabetizing their handiwork in a file. “Now she’s teaching us recipes!” Nancy said of the accomplished chef. Their adventures began in March, the menu list looking like a great bit of wild wizardry – apple nachos, monster cookies,
polka dot hot dish, Korean beef and English muffin pizza rolling out of the oven. “We reinvented how we stay in touch,” Nancy said. The kids mastered the math - teaspoons, tablespoons, double or half, leveling dry ingredients. “I was impressed with how much the kids can do,” Nancy said. “But we’re still working on not licking fingers.”
Serviceman’s Candy Kathy Thompson shared a “Serviceman’s Candy” recipe with an historical background. Nevis resident Mrs. Ed Bliss, Sr., mother of 12, sent a box of this candy overseas to Thompson’s father, Fred William Bliss, who was an Army PFC stationed in Germany during World War II. The candy reportedly held up well in the mailing process.
Fred William Bliss served with the Army during World War II.
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KELLNER From Page 1
At Christmas, Grandma Kellner baked and served her mouth-watering Ginger Cream Cookies. Ginger Creams are still baked, frosted, decorated and enjoyed at Christmas five generations later.
GINGER CREAMS ► ► ► ►
1 cup sugar 1/2 cup lard 2 eggs 1/2 cup molasses
► ► ► ► ►
1 cup sour cream 2 tsp soda 1 tsp. cinnamon 1/2 tsp ginger 1/2 tsp. salt
Cream sugar and lard. Add eggs, molasses, and sour cream. Mix. Add dry ingredients, mix. Put in refrigerator overnight. Bake at 350 until done. Ginger Creams may be rolled out to 1/4-inch thick, cut with cookie cutters, frost with powder sugar frosting and decorated. Or dropped with a cookie scoop, frost with powder sugar frosting and decorated. Emma Hensel Kellner Submitted by Teresa Avenson Conway, Susan Kellner Joerger, Jan Keller
Grady Joerger, 3, is a fifth-generation family member making Ginger Creams.
4 Wednesday, November 25, 2020
Sweets & Treats
Park Rapids Enterprise
‘Organic before it was vogue’
By Jean Ruzicka
y maternal grandmother’s daily source of inspiration, “Mother’s Cookbook,” copyright 1902, held every type of formula imaginable, from “cosmetiques” to medicinal remedies to housecleaning advice – and recipes. The mother of 10, living on a farm just north of Randall, had resplendent flower and vegetable gardens. Edith Miller’s food and flowers earned blue ribbons at the Morrison County Fair every summer. My mom, the late Shirley Schneider, recalled she was always “digging up another place for a garden.” Years later, Mom reckoned that the reason her raspberry and strawberry garden was planted a considerable walking distance from the house was to separate herself from her rowdy bunch of kids for a time. “We were organic before it was vogue,” said Mom, who, at 5 years old, assumed the duty of rounding up the cows for milking. She and her brother climbed on the roof of the barn to determine which pasture they had chosen and headed off to direct them to the barn. Legend has it, Grandma Mum, as we called her, was a great cook, welcoming guests dropping by for dinner, as well as hungry farm hands during harvest. The
almost dry, turning the meat over occasionally in the liquor. Take from the fire and let stand overnight to get thoroughly cold. Pick bones, gristle or stringy bits from the meat, chop very fine, mincing at the same time three pounds of nice beef suet. Seed and cut four pounds of raisins. Wash and dry four pounds currants, slice thin a pound of citron, chop fine four quarts of good cooking tart apples. Put into a large pan together. Add two ounces cinnamon, one of cloves, one of ginger, four nutmegs, the juice and grated rind of two lemons, one tablespoon salt, one teaspoon pepper and two pounds sugar. Put in a porcelain kettle one quart of boiled cider, or better still, one quart currant or grape-juice (canned when grapes are turning from green to purple), one quart nice molasses or syrup, also a good lump of butter. Let it come to boiling point and pour over the ingredients in the pan after having mixed them well, then mix them again thoroughly. Pack in jars and put in a cool place and, when cold, pour molasses over the top an eighth of an inch in thickness and cover tightly. This will keep two months. For baking, take some out of the jar; if not moist enough, add a little hot water and strew a few raisins over each pie.
cook book also holds numerous recipes clipped from newspapers and magazines of bygone days. As summer waned, canning began. The root cellar was soon filled with preserved fruits, veggies and meats. Mother recalled the kitchen was a disastrous mess; Grandma was oblivious. Grandma (1892-1982) was also an amazing seamstress, often sewing well into the night, Mom recalled. Grandma Mum, who had taken up the vocation after finishing school, turned down an offer to act as an assistant to a dressmaker who was heading to Paris to design and sew couturier for a wealthy woman in Paris…C’est la vie. Duties at home with her widowed mom precluded adventures in “Gay Parie.” One of her noteworthy recipes was mince-meat, which was likely updated a bit through the years. But here is the original from the cookbook.
Mince-Meat Take five or six pounds scraggy beef – a neck piece will do – and put to boil in water enough to cover it; take off the scum that rises. When it reaches the boiling point, add hot water from time to time until it is tender. Then remove the lid from the pot, salt, let boil until
Newspapers, in addition to cookbooks, were the source of many recipes.
ans were used in the 1950s when round baking pans were not available, many of which were made by farm ladies. This recipe appeared in the “Country Kitchen Cookbook.” The compilation of recipes was originally published in 1894 as the “Country Kitchen of the Farmer.” A revised edition appeared in 1940. “Because the country homemaker is a busy woman concerned with many household affairs, and because she must feed hungry people three times a day, ‘The Country Kitchen Cookbook’ was prepared especially for her,” an introduction explains. “The recipes are farm recipes. They feature sour milk and cream, chicken, cured meats, home canned and stored vegetables and other products used in the farm home.” And dessert!
► 1-1/2 cu p raisins ► 2 Tbsp. butter ► 1 cup bo iling water Pour boiling water over the raisins ► 1 cup su and butter. gar Let cool. ► 1 tsp. so da ► 1 egg ► 1 tsp. va nilla ► 1 tsp. ci nnamon ► 1/2 tsp. salt ► 2 cups flo ur ► 1/2 cup nuts, optiona l Mix well an d put in 2 la rge bean ca Bake at 30 ns, each ha 0 degrees fo lf full r one hour and 12 min utes. Shar on Meyer
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hen I was growing up in northwest Washington (about 25 miles away from the U.S.-Canadian border), a friend of our family almost always brought a batch of Nanaimo bars to us at Christmas. We couldn’t wait to start enjoying them! I didn’t think to ask for the recipe when I moved away from home after high school. But I always remembered the tasty treat. Time passed during which I joined the Air Force, met and married my husband and we moved to his hometown in Minnesota. And every Christmas, I remembered Nanaimo bars and wished I had the recipe. Fast forward to around the year 2000 (before newspapers were available online). The Minneapolis Star Tribune published the recipe for Nanaimo Bars with a little story. My husband and his parents couldn’t understand why I was SO excited…At least, until I made the bars and they, too, fell in love with them.
Dessert Name Was Dug Up on Island By Al Sicherman, Star Tribune staff writer
In most cases, there’s not a lot of interest in the name of a dessert item. They’re usually either descriptive (peanut butter cookies) or fanciful (Caramel Yum-Yums), and in neither case does it seem useful to wonder who first called them that or why. But once in a while a name provokes some curiosity. That’s certainly the case for Nanaimo Bars. Nanaimo is a town on Vancouver Island in British Columbia, once a big coal-mining center, and the bars are very popular there – and elsewhere in British Columbia. One story of the origin of the recipe for the three-layer bars comes from the Internet: Coal miners from the British Isles who emigrated to Nanaimo were sent these bars in gift packages from relatives back home. (One myth-debunking treatise says there’s no recipe like this that is popular where the miners came from.) In any case, the bars are a big enough deal in and around Nanaimo that in 1986 there was a contest for “the best Nanaimo Bar recipe in Nanaimo.”
BUTTERFINGER BARS Pam Evans I made these bars for a neighbor recently. Their 5-year-old son declared he needed the recipe and that his mother called them “sinful”. He had no idea what “sinful” meant, just that the bars were good. ► 1 cup brown sugar ► 1/2 cup white sugar ► 1 cup butter ► 4 cups oatmeal (quick cooking) Mix together and press into buttered pan. Bake 12–15 minutes at 350 degrees.
Melt together and spread over the bars: ► 1 package chocolate chips (12 oz) ► ¾ cup peanut butter
NANAIMO BARS These are very rich, so the temptation to cut the 9-by-9-inch bars into only 18 – or even 24 – bars should probably be avoided; cut 36. Base: ► 1/2 cup butter (1 stick) ► 1/4 cup granulated sugar ► 5 Tbsp. unsweetened cocoa powder ► 1 egg, slightly beaten ► 1 tsp. vanilla ► 2 cups graham cracker crumbs (from 32 square crackers) ► 1 cup coconut ► 1/2 cup chopped almonds To prepare the base layer, melt the 1/2 cup of butter in a medium saucepan over medium heat. Reduce heat to mediumlow, and stir in the granulated sugar and cocoa powder until well blended. Add egg, and cook, stirring, until the mixture begins to thicken. Remove from heat and stir in the vanilla, crumbs, coconut and almonds. Press into an ungreased 9-by-9inch pan. Filling: ► 1/4 cup butter (1/2 stick, softened) ► 2 Tbsp. instant vanilla pudding mix ► 2 Tbsp. milk ► 2 cups powdered sugar To prepare the filling, in the small bowl of an electric mixer, beat together the 1/4 cup of softened butter and the pudding mix. Beat in the milk and then the powdered sugar. Spread over the base layer. Chill at least 15 minutes. Glaze: ► 2/3 cup semi-sweet chocolate chips ► 2 Tbsp. butter To prepare the glaze, melt the chocolate in a saucepan over very low heat, stirring. Remove from heat, add the 2 tablespoons of butter and stir until butter is melted. Allow to cool slightly, then pour and spread over the filling. Refrigerate until set, cut into 36 bars.
TRIPLE BERRY DESSERT SQUARES Carol Machovsky ► 1-1/2 cups crushed pretzels ► 2 (3-oz.) packages berry flavored gelatin ► 2 -1/2 cups boiling water ► 1 (8-oz.) tub whipped topping, thawed ► 2 (8-oz.) packages cream cheese, softened ► 3 cups Triple Berry Blend (#926), frozen from Schwan’s ► 1 stick butter, melted ► 1/2 cup sugar Preheat oven to 350. Mix crushed pretzels and butter. Press into bottom of 9-by-13-inch pan. Bake for 8 minutes to set. Dissolve gelatin in boiling water. Mix in berries. Stir until berries soften. Refrigerate for 10 minutes or until slightly thickened. Blend cream cheese and sugar until creamy. Fold whipping topping into cream cheese mix. Spread cream cheese mix over cooled crust. Gently layer gelatin and berry mix over cream cheese Refrigerate until firm.
DEATH BY CHOCOLATE Carol Machovsky ► ► ► ► ► ►
1 recipe of chocolate brownies, baked in 9-by-13-inch pan 1/4 cup Kahlua (optional) 2 pkgs. chocolate mousse, prepared 1 large container whipped topping 8 Heath bars, crushed 1 cup pecans, chopped
Prepare brownies. Cool and poke holes. Pour Kahlua over brownies. Crumble and place half in a large serving bowl. Prepare the chocolate mousse according to the directions and divide into two portions. Spread half the mousse over crumbled brownies. Spread half of the whipped topping over the mousse. Crush the Heath bars and nuts and sprinkle over whipped topping. Repeat layers. Refrigerate and allow to set several hours or overnight for flavors to mingle. This is delicious! Serves 12-15.
HOLIDAY BARS: Page 6
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Festival of Tables
The four seasons are a source of inspiration for Auxiliary members’ fundraising initiatives.
HOLIDAY BARS From Page 5
Add flour, salt and almond extract; mix at low speed until just combined. Spread about half (1 cup) of batter in a greased and floured pan. Bake at 325 for 15 to 20 minutes until light golden brown. Stir remaining 1 cup vanilla milk chips in remaining half of batter; set aside. Warm raspberry jam in a small saucepan over low heat. Spread evenly over warm, partially baked crust. Gently spoon teaspoonfuls of remaining batter over jam. Sprinkle with almonds. Return to oven; bake an additional 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely. Cut into bars. (24 servings)
RASPBERRY-FILLED WHITE CHOCOLATE BARS
BAKE SALE TRIFECTA BARS
Nancy Neal ► 1 cup butter or margarine ► 1 12-ounce package (2 cups) vanilla milk chips ► 2 eggs ► 1/2 cup sugar ► 1 cup all-purpose flour ► 1/2 tsp salt ► 1 tsp almond extract ► 1/2 cup raspberry jam ► 1/4 cup sliced almonds
For the brownie layer: ► 1 stick unsalted butter, at room temperature, plus more for the pan ► 1 cup granulated sugar ► 1/3 cup packed light brown sugar ► 2 large eggs ► 2 tsp. pure vanilla extract ► 3/4 cup all-purpose flour ► 1/2 cup unsweetened cocoa powder ► 1/4 tsp salt
Heat oven to 325 degrees. Grease and flour a 9-inch square pan. Melt butter in a small saucepan over low heat. Remove from heat. Add 1 cup of the vanilla milk chips. Let stand; do not stir. In a large bowl, beat eggs until foamy. Gradually add sugar, beating at high speed until lemon-colored. Stir in vanilla milk chip mixture.
For the cookie layer: ► 1 stick unsalted butter, at room temp. ► 3/4 cup packed light brown sugar ► 2 Tbsp. granulated sugar ► 1 large egg ► 1 tsp. pure vanilla extract ► 1-1/2 cups all-purpose flour ► 1/2 tsp. baking soda
► 1/2 tsp. salt ► 1 cup chocolate chips
► 1 stick butter, melted ► 1 egg
For the cereal-treat layer: ► 3 Tbsp. unsalted butter, plus more for your hands ► 1 10-oz. bag mini marshmallows ► 3 cups Crispy Rice cereal
Mix these 3 ingredients together and press into a greased 11-by-17-inch pan.
Preheat oven to 325 degrees. Line a 9-by-9by2-inch deep baking dish with foil, leaving an overhang, butter the foil. Make the brownie layer: Beat the butter, sugar and brown sugar in a bowl until creamy. Add the eggs and vanilla, mix until combined. Beat in the flour, cocoa powder and salt. Spread in the prepared pan. Make the cookie layer: Beat the butter, brown sugar and sugar in a clean bowl until creamy. Add egg and vanilla, mix until combined. Beat in the flour, baking soda and salt. Stir in the chocolate chips. Gently spoon and spread the cookie dough on top of the brownie batter. Bake until firm, 35-40 minutes. Cool in the pan.
Sprinkle your choice of nuts on top. Bake for 35 minutes in a 350-degree oven.
DOUBLE DELIGHT FUDGE Pat Cadreau Combine: ► 1 cup evaporated milk ► 1/4 cup butter ► 2-1/2 cup sugar ► 1/4 tsp salt in saucepan; bring to a boil over medium heat, stirring constantly.
Make the cereal-treat layer: Melt butter in a saucepan, add the marshmallows, stir until melted. Remove from heat and stir in the cereal. Let cool slightly. Butter your hands, then press the cereal mixture on top of the cookie layer. Refrigerate until set, about 30 minutes. Cut into squares.
Remove from heat and stir in this: ► 1-1/2 cup mini marshmallows ► 3/4 cup chopped nuts ► 1 tsp. vanilla extract
VERY GOOD BARS (AND VERY EASY) Nancy Neal
To 2 cups of hot mixture, add: ► 1 small package semi-sweet chocolate chips. Stir until melted, pour into 8-by-8-inch buttered pan.
This is best if baked the day before using. It helps to use a wet spoon or spatula when spreading the top layer. ► 1 white cake mix
To remaining hot mixture add: ► 1 small package milk chocolate chips, stir until blended and pour over semi-sweet mixture. Chill 4 hours until firm. Cut and enjoy.
Stir until marshmallows melt and mixture is well blended.
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Then whip together these ingredients and spread on the first layer: ► 1 8-oz. package of cream cheese ► 2 cups of brown sugar
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BACARDI RUM CAKE Theora Goodrich This is my favorite party cake. It is great for adult birthdays, Christmas or New Year’s. ► 1 yellow cake mix (without pudding) ► 1 small pkg. of instant vanilla pudding ► 4 eggs ► 1/2 cup Bacardi rum (I use light rum; recipe calls for dark) ► 1/2 cup cold water ► 1/2 cup vegetable oil ► 1 cup chopped walnuts or pecans
CHOCOLATE CHUNK ZUCCHINI CAKE Jean Ruzicka This always draws “ahhs” – and it’s good for you (well, there’s the zucchini…). Set rack in the middle of the oven and preheat oven to 325 degrees One 9X13-inch baking pan, buttered and lined with buttered parchment or foil that extends at least an inch above the top of the pan ► 2-1/4 cups all-purpose flour ► 1/4 cup alkalized (Dutch process) cocoa powder, sifted after measuring ► 1 tsp. baking soda ► 1 tsp. salt ► 1 tsp. ground cinnamon ► 1/4 tsp. ground cloves ► 8 Tbsp. (1 stick) unsalted butter, softened ► 1/2 cup vegetable oil, such as corn or canola ► 1-3/4 cups sugar ► 2 large eggs ► 1 tsp. vanilla extract ► 1/2 cup buttermilk or milk ► 2 cups grated, unpeeled zucchini ► 4 oz. semisweet chocolate, cut into 1/2-inch chunks ► 6 oz. semisweet chocolate chips Stir together the flour, cocoa, baking soda, salt and spices in a bowl, mixing well. Beat the butter and oil in a bowl of a heavy-duty mixer fitted with a paddle on medium speed until well mixed. Add the sugar and continue beating for 5 minutes, or until light. Beat in the eggs one at a time, beating until smooth after each addition. Beat in the vanilla. Decrease the mixer speed to low and beat in half the flour mixture, then beat in buttermilk. Scrape the bowl and beater with a rubber spatula. Beat in the remaining flour mixture, then scrape the bowl and beater again. Fold in the chocolate chunks and zucchini. Scrape the batter into the prepared pan and smooth the top. Sprinkle with chocolate chips. Bake for 50 minutes or until the cake is well risen and a toothpick inserted in the center comes out clean. Cool the cake completely in the pan on a rack. Lift the cake out of the pan and place on a cutting board. Run a knife or spatula between the paper and cake and pull away the paper. Cut cake into squares or rectangles. Serve with whipped cream or ice cream. Storage: Wrap well and keep at room temperature.
PEACH AMARETTO UPSIDE-DOWN CAKE Carol Machovsky ► 3/4 cup all-purpose flour ► 1 tsp. baking powder ► 1/2 cup brown sugar ► 1/4 cup melted butter ► 3 Tbsp. amaretto liqueur ► 2 peaches, pitted and thinly sliced ► 1/2 cup chopped pecans
Grease and flour a Bundt pan. Put chopped nuts in the bottom of the pan. Mix rest of ingredients together and pour over nuts. Bake at 350 for 44 to 55 minutes. Cool and place on a cake plate. Poke holes in the cake with a meat fork. Pour glaze over the top of the cake and brush on the sides. Allow glaze to soak in and continue until all glaze is used. Glaze: ► 1 cup sugar ► 2 Tbsp. butter ► 1/4 cup water ► 1/2 cup rum Bring first three ingredients to a boil and boil for 5 minutes, stirring constantly. Add rum and cool before putting on the cake.
► 1/4 cup butter ► 1/2 cup white sugar ► 2 medium eggs ► 1 tsp. almond extract ► 1/4 cup milk Preheat oven to 350 degrees. Whisk flour and baking powder together. In another bowl, stir brown sugar, 1/4 cup melted butter, and amaretto liqueur in 9-inch pie pan until sugar is dissolved. Arrange peach slices in pan and sprinkle with pecans. Set aside. Beat 1/4 cup butter and the white sugar with an electric mixer in large bowl until fluffy. Beat in first egg, beat in second along with almond extract. Pour in flour mix alternately with the milk and mix until just combined. Gently pour batter over peaches and pecans. Bake until toothpick comes out clean and cake is golden brown, about 25 minutes. Cool in pan for 10 minutes before running knife along edges and inverting onto serving plate to cool.
CHOCOLATE TRES LECHES CAKE
► 1 can sweetened condensed milk (14 oz) ► 1 can evaporated milk (12 oz) ► 1/2 cup heavy cream For the topping, heat: ► 1 1/2 cups heavy cream ► 4 oz. semisweet bar chocolate, finely chopped ► 1/2 cup sour cream Preheat oven to 350 degrees. For the cake, sift flour, 3/4 cups sugar, cocoa powder, baking powder, cinnamon, salt and cayenne into a large bowl. Whisk together egg yolks, 1/2 cup cream, oil and vanilla in a separate bowl; add to dry ingredients and whisk until smooth. Beat egg whites with cream of tartar in another bowl with a hand mixer on medium speed until soft peaks form, 3 to 4 minutes; gradually sprinkle in remaining 1/4 cup sugar and beat until whites are stiff and glossy, but not dry, 4 minutes more. Whisk one quarter of the egg whites into the batter. Fold in remaining whites, in three
batches, adding more when no streaks remain. Pour batter into an ungreased 9-inch springform pan set on a baking sheet. Bake cake until a skewer inserted comes out clean, 45-50 minutes. Cool 10 minutes. For the three milks, whisk together sweetened condensed milk, evaporated milk and 1/2 cup cream. Poke cake all over with a skewer. Slowly pour milk mixture over cake, letting them soak in before adding more. Cool cake completely, then cover and chill overnight. For the topping, heat 1-1/2 cups cream in a saucepan over medium heat until steaming. Off heat, add chocolate, cover and let sit 5 minutes; whisk until smooth. Whisk in sour cream, then chill. Beat topping mixture until soft peaks form, then spoon over cake. To serve, run a knife around the edge of the pan, then unlock the ring and carefully remove the cake from the base. Makes 12 servings.
CAKES: Page 8
This muchas grande cake must be chilled overnight before adding the topping. You will say “gracias” to the cows tomorrow! ► 1 cup all-purpose flour ► 1 cup sugar, divided ► 1/2 cup unsweetened cocoa powder ► 1-1/2 tsp. baking powder ► 1 tsp. ground cinnamon (optional) ► 1/2 tsp. salt ► 1/4 tsp. cayenne pepper (optional) ► 4 eggs, separated ► 1/2 cup heavy cream ► 1/3 cup canola oil ► 1 Tbsp. pure vanilla extract ► 1/4 tsp. cream of tartar For the three milks, whisk:
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TREASURED ► Dash of salt ► 8 cups thinly sliced tart apples ► 2 Tbsp. stick margarine or butter
Heat oven to 425 degrees. Prepare pastry.
MILLIONAIRE’S PIE Carol Machovsky ► 1 unbaked pastry crust ► 3 eggs ► 1 cup light corn syrup ► 1/3 cup sugar ► 1/3 cup brown sugar ► 1/3 cup melted butter ► 1 tsp. vanilla ► 1/4 tsp. salt ► 1 cup semi-sweet chocolate chips ► 1 cup flaked coconut ► 1 cup pecan pieces ► Whip cream to garnish Preheat oven to 350 degrees. Layer chips, coconut, and nuts in bottom of pie shell. Combine remaining ingredients in medium bowl. Pour mix over layered items. Cover edges with foil to prevent over-browning. Bake 30 minutes and remove foil. Bake additional 25 minutes. Check that it’s done and serve with whipped cream, cherry, and chocolate shavings.
APPLE PIE Carol Machovsky ► Pastry for a two-crust pie ► Filling: ► 1/3 to 2/3 cup sugar ► 1/4 cup flour ► 1/2 tsp. ground cinnamon ► 1/2 tsp. ground nutmeg
CAKES From Page 7
CHERRY CHEESECAKE Carol Machovsky Crust: ► 1 cup all-purpose flour ► 1/2 cup butter, softened ► 1/4 cup sugar ► 1 Tbsp. grated lemon peel (optional) ► 1 large egg yolk
Mix flour, sugar, cinnamon, nutmeg and salt in large bowl. Stir in apples. Turn into pastry-lined pie plate or pan. Dot with margarine or butter. Cover with top crust and cut slits into it. Cover edges with 3-inch strip of aluminum foil to prevent excessive browning. Remove foil last 15 minutes of baking time. Bake 40-50 minutes; until crust is brown and juice is bubbling through the slits. Cool and serve with whip cream or ice cream.
CRANBERRY-APPLE PIE Follow apple pie recipe and increase sugar to 1-3/4 cups. Use 6 cups thinly sliced tart apples and 2 cups fresh or frozen cranberries. Fresh are better. Omit the nutmeg and cinnamon.
UPSIDE-DOWN APPLE PECAN PIE Jean Ruzicka ► 1 cup chopped pecans ► 1/2 cup firmly packed brown sugar ► 1/3 cup butter, melted ► 1 box of packaged refrigerated pie crusts (or make homemade) ► 1 tsp. flour ► 6 medium apples, peeled and sliced (Granny Smith or Braeburn preferred) ► 1/4 cup sugar ► 2 Tbsp. flour ► 1/2 tsp. cinnamon ► 1/8 tsp. nutmeg
Move oven rack to lowest position. Heat oven to 425 degrees. Lightly grease 9-inch springform pan and remove bottom. Mix ingredients with hands. Press 1/3 of mix evenly onto bottom of pan. Place on cookie sheet. Bake 8-10 minutes or until golden. Cool. Assemble bottom and side of pan. Secure side. Press remaining mix all the way up side of pan. Filling: ► 5 pkgs. (8-oz each) cream cheese ► 1-3/4 cup sugar ► 3 Tbsp. all-purpose flour ► 1 Tbsp. grated orange peel ► 1 Tbsp. grated lemon peel ► 1/4 tsp. salt ► 5 large eggs ► 2 large egg yolks ► 1/4 cup heavy whipping cream ► 3/4 cup heavy whipping cream ► 1/3 cup slivered almonds ► cherry topping Prepare crust. Heat oven to 425 degrees. Beat cream cheese, sugar, flour, orange and lemon peel and salt in a large bowl with electric mixer on medium speed for 1 minute until smooth. Beat in eggs, egg yolks and 1/4 cup whipping cream on low speed until blended. Pour into baked crust. Bake 20 minutes. Reduce oven temperature to 300 degrees. Bake 45 minutes longer or until center is set.
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Sweets & Treats
Heat oven to 375 degrees. Using a 9-inch pie plate, combine pecans, brown sugar and butter; spread evenly over the bottom of pan. Place bottom pie crust over pecan mixture in pan. Press crust down around the sides of pan and sprinkle with 1 tsp flour. In a large bowl, combine apples, sugar, flour, cinnamon and nutmeg. Mix lightly. Spoon into pie crust-lined pan.
Park Rapids Enterprise Preheat oven to 350 degrees. Beat eggs on high speed in a small bowl of electric mixer until light and lemon colored. Gradually beat in sugar. Reduce speed to low, add flour and butter and mix until thoroughly combined. Stir in chips, nuts and flavorings. Turn mixture into unbaked pie shell. Bake until golden brown, about 40 minutes. Serve warm. Pass whipped cream separately.
Top with second pie crust and flute. Cut 4-5 slits in top crust for steam to escape. Place pie plate on cookie sheet and bake at 375 degrees for 40 to 50 minutes or until crust is golden brown. Remove pie from oven and cool on a wire rack for 5 minutes. Place serving plate over pie and carefully invert hot pie. Remove pie plate. Scrape remaining nuts from plate on pie. Cool at least one hour before serving.
KENTUCKY DERBY PIE Jean Ruzicka This is a recipe that has endured decades, with rave reviews each time it’s served. ► 2 eggs, room temperature ► 1 cup sugar ► 1/2 cup all-purpose flour ► 1/2 cup (1 stick) unsalted butter, melted and cooled ► 1 cup chocolate chips ► 1 cup chopped pecans, lightly toasted ► 1 Tbsp. bourbon ► 1 tsp. vanilla ► 1 9-inch unbaked pie shell ► Whipped cream for garnish
Don’t insert knife as hole could cause cracking. Turn off oven and leave cheesecake in oven 15 minutes. Cool in pan on wire rack 15 minutes.
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add almond pastry filling; beat well.
Run metal spatula along the side of cake to loosen. Refrigerate uncovered 3 hours. Cover and continue refrigerating at least 9 hours but no longer than 48 hours.
Add flour mixture and milk, alternating and ending with the flour. Scrape sides and blend well.
Run metal spatula on side of cake to loosen. Remove side of pan. Beat 3/4 cup whipping cream in chilled small bowl on high until stiff. Spread cherry topping on cheesecake and top with whipped cream when ready to serve. Sprinkle almonds. Makes 16 servings.
ALMOND BUNDT CAKE Joey Collins (Via sister Jean Ruzicka) This is a wonderful cake to make for the holidays. Its yummy flavor makes it the perfect evening dessert or sweet accompaniment with brunch. ► 1 cup butter, softened ► 1 cup sugar ► 3 eggs ► 1 can almond pastry filling, do not use almond paste ► 2-1/4 cup flour ► 1/2 tsp. salt ► 2 tsp. baking powder ► 1/4 cup milk Preheat oven to 350 degrees, spray a Bundt pan. Mix flour, salt and baking powder in a medium bowl.
Place batter in prepared pan, spreading batter evenly in pan. Bake for 50 minutes, but check for doneness after 45 minutes. Remove from oven and cool in pan for 10 minutes. Invert on a rack to cool completely. Drizzle with the following glaze. Mix 1 cup confectioner’s sugar with 1/2 teaspoon almond extract and two tablespoons cream or half and half. Drizzle over cooled cake, and, if desired, top with lightly crushed salted almonds.
ANGEL FOOD CHERRY CAKE June Goetzke This is a quick recipe to use during the hectic holiday season and can be made even faster by using a angel food cake from the grocery store. There never seems to be enough time. ► 1 package angel food cake mix ► 3 ounces vanilla pudding mix ► 1 cup milk ► 1 cup sour cream ► 1 can cherry pie filling or whatever flavor filling you want Top with Cool Whip and refrigerate. Bake cake according to box direction.
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Park Rapids Enterprise
Sweets & Treats
Wednesday, November 25, 2020 9
Cookies CHRISTMAS AT THE ANDERSON’S By Jan Anderson Kellner After a trip to the Christmas tree farm, searching for the right tree and chopping it down, we knew it was the beginning of the holidays. With the tree lights twinkling, carols filling the house, mom pulled out five mixing bowls and started (this was only the beginning) mixing up Christmas cookies. She would bake all day. The following days she spent making all her Norwegian specialties. Christmas cookies were served with ice cream after all holiday meals. Bachelor Button Cookies ► 1 cup brown sugar ► 1/2 cup butter ► 1 egg ► 1 Tbsp. water ► 1 tsp. soda ► 2-2/3 cups flour ► Flavoring – vanilla Add soda to water. Add all ingredients together and mix. Roll the size of a marble in powdered sugar and flatten out on a cookie sheet. Put a nut or date in the center of each cookie. (Mom used walnuts.) Bake 8-10 minutes. Christmas Rollout Cookies ► 3/4 cup butter ► 1 cup sugar ► 2 eggs ► 1/2 tsp lemon flavoring or 1 tsp vanilla ► 2-1/2 cups flour ► 1 tsp. baking powder ► 1 tsp. salt Mix, chill, rollout, cutout. Bake 350 degrees. When cooled, frost and decorate. Makes 4 dozen. Spritz ► 1 cup butter ► 1/2 cup sugar ► 1 egg ► 1/2 tsp. salt ► 1 tsp. vanilla ► 2-1/4 cups flour Mix, force through a cookie press, decorate, bake at 350 until set. Makes 5 dozen. Russian Tea Cakes ► 1 cup butter ► 1/2 cup sifted powder sugar ► 1 tsp vanilla
► Sift together 2 1/4 cups flour ► 1/4 tsp salt ► Blend 3/4 cup walnuts, chill. Roll dough into 3/4 inch balls, place on ungreased cookie sheet bake at 350 till set but not brown. Roll in powdered sugar when hot – cool and roll in powdered sugar again. Molasses Rollout Cookies ► 1/3 cup molasses ► 1/4 cup shortening ► 2 tbsp brown sugar ► 1 1/4 cups flour ► 1/4 tsp baking powder ► 1/2 tsp salt ► 1/4 tsp soda ► 1/4 tsp cinnamon, ginger, cloves ► Dash nutmeg and allspice Mix, chill, rollout, cutout. Bake 375 degrees. When cooled, frost and decorate. Makes 5 dozen.
RUSSIAN TEA CAKES Carol Machovsky Simple to make and delicious! A few years ago I made several dozen for the Auxiliary Christmas Cookie Sale to see how they would sell and they ran out in a few minutes. Since then I have made 25 dozen each year. Customers ask for them and we still run out! They must be good! ► Mix 1 cup soft butter, 1/2 cup powdered sugar and 1 teaspoon vanilla. ► Add 2-1/2 cups flour and 1/4 teaspoon salt. ► Mix in 3/4 cup crushed walnuts. ► Roll into 1 inch balls, placed on ungreased pan and bake 10 to 12 minutes at 400 degrees. ► Cool slightly and roll generously in powdered sugar.
SWEDISH COOKIES Kay Smythe
Grinch’s attempted burglary An ornery old grinch Decided to lynch A long-held tradition of goodies An Auxiliary of bakers Were fine cookie makers As Christmas was about to arrive Chocolate, nuts, sugar and butter Had bakers and tasters All in a flutter But an evil new beast, COVID, descended And the curmudgeon decided “This mishmash won’t be extended!” “Nonsense!” The bawdy old bakers barked We’ll share all the recipes we have marked Treasured recipes for cakes, Yummy cookies and pies Were soon to be printed in the Enterprise “Sweets and Treats” rolled off the presses And area kitchens were soon Grand, merry messes Yuletide giving awakened from slumber With checks to St. Joseph’s Arriving in number! So the old Covid Grinch Retreated to Whoville village Never again the Cookie Walk to pillage! (He covertly grumbled As he rode out of sight, “Merry Christmas to all And to all a good night!”)
I learned to make these from my Swedish neighbor and it has remained a favorite in our family. So fragile and almost melt in your mouth. ► Cream together 1 cup butter and 1 cup sugar. Beat in 1 egg. Stir in 2 cups flour. Set in refrigerator for several hours. ► Roll dough very thin. The secret to rolling thin is to use a pastry cloth and roller cover. ► Cut out the cookies and transfer to baking sheet. ► Brush tops with a beaten egg white. Sprinkle lightly with colored sugar or baking sprinkles. ► Bake at 350 degrees for about 10 minutes. Watch carefully as oven temps and baking sheets make a lot of difference. If left days to chill, allow dough to warm up a bit before rolling.
DATE BALLS Carol Machovsky Enjoy! I make these during the holidays. Cook following ingredients in double boiler until thick: ► 1 pound pitted dates ► 1/2 cup butter ► 1/2 cup sugar Take off heat and add 1 teaspoon vanilla and 2 cups rice crispy cereal. Roll in small balls and then roll in crushed walnuts.
POPPY SEED THUMBPRINTS Theora Goodrich This is a quick and deliciously different cookie that I have made for Sweets, Treats and Treasures annually. I got this recipe from the Orange County, CA Register newspaper years ago. ► 1/2 cup butter ► 1 cup powdered sugar ► 1/2 cup oil ► 1 egg
► 1 tsp. vanilla ► 2-2/3 cup flour ► 2 Tbsp. poppy seeds ► 1/2 tsp. salt ► 1 tsp. grated lemon peel ► 1/3 cup blueberry preserves (homemade, if possible) Mix first nine ingredients tighter. Shape into 1-inch balls. Use a wooden spoon handle to make an indentation and fill with preserves. Bake at 325 degrees on ungreased baking sheets for 10-12 minutes.
GERMAN NUT CRESCENTS Theora Goodrich I got this recipe from husband Lynn’s grandmother, Meda Goodrich, who lived in San Pedro, Calif. It is the only cookie he will eat, despite disliking walnuts in anything else. First, make the dough: ► 4 beaten egg yolks ► 1 cup butter ► 1 tsp. salt ► 4 cups all-purpose flour ► 1 pint (2 cups) sour cream Combine flour and salt. Mix in butter until blended. Add beaten egg yolks and mix. Add sour cream and knead lightly. Form into balls the size of a walnut. Refrigerate the dough 4 to 8 hours. Then make the filling: ► 1/2 lb. ground walnuts ► 1 tsp. cinnamon ► 1 cup granulated sugar ► 4 egg whites, beaten until stiff ► Juice of one lemon Roll dough into a thin sheet and spread with a teaspoon of filling. Roll like a jelly roll. Shape into a crescent, seam down. Bake at 350 degrees for 40 minutes (golden color). Sprinkle with powdered sugar while hot. Makes 4 dozen cookies.
QUICK COOKIES Connie Sackett This is my son’s favorite to eat and my favorite to make! ► 1 can sweetened condensed milk ► One 6-oz. package chocolate chips Melt these two ingredients. (Microwave works good for this.) ► Stir in 24 crushed graham crackers or 3/4 of a box of crumbs. ► Add 1 cup of nut meats and 1 teaspoon of vanilla. Press into loaf pan on wax paper or roll into a log and sprinkle with powdered sugar chill and cut.
GRANDMA’S SUGAR COOKIES Theora Goodrich This recipe is one that my mother made for my sister and me as we were growing up. This recipe is a favorite of my three children and two grandsons. Cream together: ► 1 cup butter ► 1 cup powdered sugar ► 1 cup white sugar ► Add: ► 2 beaten eggs ► 2 tsp. vanilla ► 1 tsp. soda ► 1 tsp. cream tarter ► 1/4 tsp. salt ► 5 cups flour Preheat oven to 350 degrees. Roll one teaspoon of dough in white sugar, place on cookie sheet and press flat with the bottom of a glass that has been dipped in sugar. Bake for 10 minutes.
SALTED CARAMEL COOKIES Kay Smythe Mix together: ► 1/2 cup butter, softened ► 1/3 cup vegetable oil ► 2/3 cup light brown sugar ► 1/2 cup powdered sugar ► 1 egg ► 1 Tbsp. milk ► 1 Tbsp. vanilla ► Mix together and stir into wet mixture: ► 3 cups flour ► 1/2 tsp. salt ► 1/4 tsp. baking soda ► 1/4 tsp. cream of tartar Drop by balls onto cookie sheet, indent center with thumb or small measuring cup. Bake 8-10 minutes at 350 degrees. Fill center with melted caramel topping: ► 2 bags 10.5 oz Werther’s Chewy caramels ► 2 Tbsp.milk ► 2 tsp. salt ► Garnish with sea salt Hint: Once the baking time has finished, you may use your thumb to deepen the indent in each cookie slightly (the indents may not be as deep after baking). Fill each cookie with the caramel sauce and allow to cool on the baking tray. Once cooled, sprinkle with a little sea salt flakes and serve.
SWEDISH CHOCOLATE BARS Chris Luckeroth My Great-Aunt Laila, who lived her whole 90-plus years in Willmar, was very good at cutting out recipes from the paper that caught her eye. However, when she died, my mother found a huge stack of them that Laila hadn’t gotten around to trying out. My mother decided that I was the one to inherit them so I have been trying them out on my extended family. Some they like and some they don’t, but we have fun remembering Laila and all her individuality. The paper gave this recipe an honorable mention. We all liked it, but I will let you be the judge of these balls. ► 1 cup butter ► 1 cup sugar ► 3 cups quick cook oatmeal ► 4 Tbsp. cocoa ► 4 Tbsp. strong brewed coffee Mix the ingredients. Make round balls the size of a walnut. Roll in pearl sugar. Makes 15-20 balls.
FLAKY NUT ROLLUPS Pat Cadreau ► 1/2 lb. cream cheese, softened ► 1/2 lb. butter ► 2 cup sifted flour ► 3 egg yolks ► 1/4 tsp. Salt Mash cream cheese and butter together, add flour, salt, and egg yolks and mix like pie dough. Wrap in waxed paper and chill overnight. Filling: ► 3 egg whites ► 1 cup sugar ► 1 cup chopped nuts ► Powdered sugar as needed. Beat egg whites until foamy, then gradually add white sugar, beating until stiff. Fold in nuts. When ready to use, roll out like pie dough, using only part of the dough at a time on a board dusted with powdered sugar. Cut rolled out dough into 6 or 7 pie shaped wedges, dot with a tablespoon of filling and roll up from wide end to point. Bake in 350-degree oven on cookie sheet until golden brown placing points down on the sheet.
COOKIES: Page 10
10 Wednesday, November 25, 2020
Sweets & Treats
Park Rapids Enterprise
COOKIES From Page 9
JUMBO RAISIN COOKIES June Goetzke This was one of my maternal grandmother’s favorite recipes. It is part of her Volga German heritage to be passed on to four generations of Americans. ► 1 cup water ► 2 cups raisins ► 1 tsp. vanilla ► 2 cups sugar ► 3 eggs ► 1 cup butter, margarine or shortening ► 1 cup nuts ► 4 cups flour ► 1 tsp. baking powder ► 1 tsp. salt ► 1 tsp. baking soda ► 2 tsp. cinnamon ► 1/2 tsp. allspice ► 1/2 tsp. cloves Add water to raisins. Cook, then cool. When cooled, add the vanilla to raisins. Cream butter, add sugar and eggs, beat well. Add chopped nuts. Sift together the dry ingredients. Into creamed mixture, alternately mix a portion of raisin mixture and flour mixture. After mixing completely, drop by the teaspoonfuls onto the prepared cookie sheets. Bake at 350 degrees until done.
Breads BISHOP’S BREAD Connie Sackett A favorite of both my siblings and my children! ► 3 eggs ► 1 cup sugar ► 1-1/2 cups flour ► 1-1/2 tsp. baking powder ► 1/4 tsp. salt ► Mix together and add: ► 1 to 2 cups coarsely chopped pecans or walnuts ► 1 cup chopped dates (or any dried fruit of your choice, such as apricots) ► 6-oz. package of chocolate chips or 2/3 cup chocolate chips Bake on greased 9-by-5-by-3-inch loaf pan. Bake at 325 degrees for 1-1/4 to 1-1/2 hours or until golden brown and a toothpick inserted near the center comes out clean. Cool for 10 minutes, remove from pan.
BANANA BREAD Pam Evans This recipe has been in my family for a long time. I remember making this when I had to stand on a stool to be tall enough to mix the batter. ► 1 cup sugar ► 1/2 cup shortening ► Mix well, then add: ► 2 eggs In a separate bowl, mix 3 Tbsp. sour milk or 3 Tbsp. Milk with 1 tsp. cider vinegar. Once the milk sours, add to the sugar mixture. In a separate bowl, mix: ► 2 cups flour ► 1/2 tsp. salt ► 1 tsp. baking soda Slowly add to the sugar mixture stirring after each addition. Mash four very ripe bananas, add to the batter along with 1/2 cup chopped walnuts. Pour into a greased bread pan. Bake at 350 degrees for 60-70 minutes or until done.
CRANBERRY PECAN BREAD Jean Ruzicka This is a superb complement to the Thanksgiving (or Christmas) feast! ► 8 Tbsp. (1 stick) unsalted butter, plus 1 tsp. softened ► 1/2 cup Grand Marnier or other orangeflavored liqueur (fresh orange juice may be substituted) ► 1/4 cup sugar ► 1/4 cup water ► 1/4 tsp. ground cloves ► 1 cinnamon stick ► 1-1/2 cups dried cranberries
► 1 tsp. orange zest ► 3/4 cup packed dark brown sugar ► 2 large eggs ► 2 cups all-purpose flour ► 1 tsp. baking soda ► 1/2 tsp. baking powder ► 1/2 tsp. ground cinnamon ► 1/4 tsp. salt ► 3/4 cup buttermilk ► 1/4 cup fresh orange juice ► 1 tsp. vanilla extract ► 1 cup chopped, toasted pecans Preheat oven to 350 degrees. Grease and 9-by-5-by3-inch loaf pan with 1 teaspoon butter. In a medium saucepan, combine the Grand Marnier, sugar, water, cloves and cinnamon stick and bring to a boil. Stir to dissolve the sugar and add the cranberries. Reduce the heat to a simmer and cook until the berries have absorbed most of the liquid, about 5 minutes. Remove from the heat and allow the berries to cool in their liquid. Once cool, stir in the orange zest and remove the cinnamon stick. Combine the brown sugar, remaining 8 tablespoons butter and the eggs in the bowl of an electric mixture and beat until light and fluffy. Sift together the flour, baking soda, baking powder, cinnamon and salt. Combine the buttermilk, orange juice and vanilla in a small bowl. Alternatively, add the dry ingredients and the buttermilk mixture to the creamed butter, beating after each addition. Fold in the reserved cranberry mixture and the pecans. Pour the batter into the greased loaf pan. Bake for 55 to 60 minutes, or until a tester inserted in the middle comes out clean. Allow the bread to cool in the pan for 15 minutes and then turn onto a wire rack to cool. Serve warm or at room temperature. (This recipe can be made ahead. Wrap tightly and store at room temperature for a day or freeze for up to 2 weeks.)
Classic Zucchini Bread Pam Evans ► 1-1/2 cups grated zucchini, lightly packed, do not drain ► 1 cup sugar ► 1/4 cup brown sugar ► 1/2 cup unsweetened applesauce ► 1/3 cup vegetable oil ► 2 large eggs ► 1 tsp. vanilla ► 1-1/2 cups flour ► 1/2 tsp. baking powder ► 1/2 tsp. baking soda ► 1/2 tsp. salt ► 1/2 tsp. Cinnamon Preheat oven to 350 degrees. Spray 9-by-5inch loaf pan. Add all items through the vanilla, whisk. Stir the dry ingredients together, add to the wet ingredients. Try not to over mix. Pour the batter into the loaf pan. Bake 50-55 minutes. Cool in pan for 10 minutes, then take out of the pan to cool on a rack. Store in the refrigerator. It’s best after it has been refrigerated for 12 hours.
BANANA NUT BREAD Joan Mahan Mix: ► 1/2 cup butter ► 1 1/4 cup sugar ► 3 or 4 bananas ► Add: ► 1/2 cup sour milk or buttermilk ► 2 eggs ► Mix in: ► 3 cups flour ► 1 tsp baking soda ► 1/4 tsp salt Add: ► 1/2 cup chopped nuts Preheat oven to 350 degrees. Pour mixture into two greased loaf pans. Bake approximately 1 hour or until toothpick comes out clean. Cool on rack and remove from pans. Keep refrigerated in plastic bags or frozen.
PUMPKIN BREAD WITH PUMPKIN WHIPPED CREAM Jean Ruzicka
ORANGE DROP COOKIES
This is a recipe former Enterprise food columnist (and friend) Linda Smith sent me years ago. My grandchildren request this before every visit (ahead of chocolate chip cookies!) The topping is optional. ► 3 cups sugar ► 1 cup vegetable oil ► 4 large eggs ► 1 16-oz. can pumpkin ► 3-1/2 cups flour ► 2 tsp. baking soda ► 1 tsp. baking powder ► 1 tsp. salt ► 1 tsp. ground allspice ► 1 tsp. ground cinnamon ► 1 tsp. ground nutmeg ► 2/3 cup warm water
Preheat oven to 350 degrees. Lightly butter two large loaf pans or four small ones. (I line the bottoms of the pan with parchment paper for easy removal.) Beat sugar, oil, eggs and pumpkin in a large bowl. Sift flour, baking soda, baking powder, salt, allspice, cinnamon and nutmeg into another large bowl. Stir into pumpkin mixture. Slowly mix in 2/3 cup warm water. Divide batter equally between pans. Bake until golden brown and toothpick inserted in the center comes out clean, about 55 minutes to an hour for two loaves, 40 minutes for 4 loaves. Cool for 10 minutes in pans then run knife around edges. Turn breads onto racks and cool completely. Pumpkin whipped cream: ► 1 cup chilled whipping cream ► 3 Tbsp. sugar ► 1/2 cup pumpkin Beat cream and sugar to stiff peaks. Fold in 1/2 cup pumpkin. Store in refrigerator.
Cream: ► 1-1/2 cups brown sugar ► 3/4 cup shortening ► Add: ► 2 eggs ► 1 tsp. vanilla ► 1-1/2 Tbsp. orange rind ► 1/2 cup sour milk (or buttermilk) ► Combine: ► 1/2 tsp. baking soda ► 1 1/2 tsp. baking powder ► 1-1/4 tsp. salt 3 cups flour Mix dry and wet ingredients. Add 3/4 cup pecans. Drop teaspoon-size dough on an ungreased baking sheet. Bake 8-10 minutes in 375-degree oven. Cool, then frost. Frosting: ► 3 Tbsp. butter ► 3 cups powdered sugar ► 3 Tbsp. orange rind ► Orange juice to spread. (I double the frosting)
CRACKER DATE COOKIES Pat Cadreau ► Cook 5 minutes: ► 8 oz. chopped dates ► 1 can Eagle Brand milk Remove from heat and add 1 cup chopped dates. Spread on one Town House cracker (takes a 12 oz. package of crackers) Bake 5 minutes at 350 degrees. Cool and frost with favorite powdered sugar frosting with almond flavoring. Freeze immediately.
Park Rapids Enterprise
Sweets & Treats
Wednesday, November 25, 2020 11
No Bake, Bake Sale Treasured Sweets and Treats
Supporting CHI St. Joseph’s Health Auxiliary Please consider donating online at www.CHISJH.org or by scanning the QR Code here.
Name Address State
Phone number $10
Please make checks payable to CHI St. Joseph’s Health ~ NBBS and mail to 600 Pleasant Ave., Park Rapids, MN 56470
Snacks CARAMEL CASHEW CHEX By Nancy Neal ► 1 cup butter ► 1/2 cup light corn syrup ► 2 cups brown sugar ► 1/2 tsp. soda ► dash of salt ► 17-oz. box of corn chex ► 1 cup (or more) of cashews
CINNAMON ROASTED ALMONDS By Pat Cadreau ► 2 egg whites ► 1/2 tsp. salt ► 2 tsp. vanilla extract ► 5 cups whole almonds ► 1 cup brown sugar ► 1 Tbsp. ground cinnamon ► 1 cup white sugar Preheat oven to 250 degrees. Line a baking sheet with parchment paper. Beat egg whites and vanilla in a large bowl; add almonds and toss to coat. Stir
Bring butter, syrup, sugar and salt to a boil. Boil 1 minute stirring constantly. Take off heat and stir in soda. Put cereal in a large bowl and pour caramel mixture on top. Mix till all the cereal is coated. Add cashews and stir. Microwave on high for 4 minutes. Cool on wax paper.
brown sugar, white sugar, cinnamon and salt together and add almonds stirring until
Connie Sackett These are great to keep for snacking because they are low-carb. ► 1 cup oats ► 1/2 cup flax seed ► 1/2 cup crunchy peanut butter ► 1/3 cup honey ► 1 tsp. vanilla ► 1/2 cup mini chocolate chips Mix together, roll into small balls and store in refrigerator.
well blended. Spread on baking sheet. Bake for 75 minutes, stirring every 15 minutes.
CRISPIX SNACK MIX I got this recipe years ago from a friend’s sister. It’s a good alternative to the traditional Chex Mix Snack. Put in small baggies and tuck into a tray of cookies you’re giving away. Mix together in large bowl: ► 8 cups Crispix Cereal ► 1-1/2 cups skinny pretzels, broken in 3 pieces ► 1 cup nuts (your preference) ► In a saucepan, mix: ► 1-1/2 cups butter ► 3/4 cup brown sugar ► 1/2 tsp cayenne pepper Boil 1 minute. Pour over cereal mixture. Spread out on two cookie sheets lined with foil or parchment paper. Bake at 350 degrees for
15 minutes, stirring halfway through. Let cool, break up and snack away.
PRETZEL TOFFEE BARK
HOMEMADE GRANOLA BARS
Line 9-by-13-inch pan with foil or parchment paper.
Jean Ruzicka Kids love these, and they are even better the second day, if any remain. ► 2 cups old-fashioned oatmeal ► 1 cup sliced almonds ► 1 cup shredded coconut, loosely packed ► 1/2 cup toasted wheat germ ► 3 Tbsp. unsalted butter ► 2/3 cup honey ► 1/4 cup light brown sugar, lightly packed ► 1-1/2 teaspoons pure vanilla extract ► 1/4 tsp. kosher salt ► 1/2 cup pitted dates (or raisins) ► 1/2 cup dried apricots ► 1/2 cup dried cranberries
Line pan with pretzels. In saucepan, whisk butter and brown sugar. Bring to boil. Whisk till foamy and thick, about 3 minutes. Pour over pretzels and spread evenly. Place in 350-degree oven for 10 minutes. Remove and sprinkle with chocolate chips. Spread evenly and sprinkle with chopped pecans. Refrigerate for about 45 minutes. Break into pieces. Keep in refrigerator. Enjoy!
Preheat the oven to 350 degrees. Butter an 8-by-12-inch baking dish and line it with parchment paper. Toss the oatmeal, almonds and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ. Reduce oven temperature to 300 degrees. Place the butter, honey, brown sugar, vanilla and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dates, apricots and cranberries and stir well. Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.
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