CNA-SS-10-21-2015

the 6th Annual

EXTRAVAGANZA holiday to holiday

Thanksgiving | Christmas | New Years

Cooking, Decorating, Style Show, Tastings and more!

Monday, October 26, 2015

Southwestern Community College - Creston Doors Open | 4:30 PM Show Begins | 7:00 PM

sponsored by the

Page 2c— Creston News Advertiser — Wednesday, October 21, 2015

E

the 6th Annual

holiday to holiday Monday, October 28, 2013 XTRAVAGANZA

Christmas | New Years SouthwesternThanksgiving Community |College - Creston

Monday, October 26, 2015

Southwestern Community College - Creston

SCHEDULE FOR THE EVENING Holiday Recipe Contest Winners Opening | Craig Mittag, Emcee Cooking with the Grandchildren kyp’s kitchen

Style Show

Lone Arranger, Creston Farm & Home Supply, Hazel Maries, Maurices, Schweser’s

Cooking with the Grandchildren kyp’s kitchen

Holiday Gift Ideas for Men and Kids Sharing Recipes from Chef Katie Routh

Holiday Decorating Ideas

Lisa Swanson | Wallace Center of Iowa/Country Life Center

Desserts

kyp’s kitchen

Awarding Door Prizes | Closing

Let it Snow So We Can Sew! other

QUILTS

&

NOTIONS

Quilts & Other Notions Hours: Mon. & Thurs. 9-8, Tues., Wed., Fri. & Sat. 9-5:30 209 W. Montgomery • Creston • 641-782-8874 quiltsandothernotions@gmail.com

Stop by our booth at the Holiday to Holiday Extravaganza for a free pattern

Over

50

Door Prizes

will be given away during the Extravaganza from area local businesses!

Welcome

to SWCC’s campus.

Enjoy the Holiday to Holiday Extravaganza!

Upcoming terms at SWCC: Winter Fast Track Dec. 21-Jan. 5 Winterim Online Classes Dec. 19-Jan. 16 Spring Semester Begins Jan. 16 Spring Online Classes Begin Jan. 19

www.swcciowa.edu

Creston News Advertiser — Wednesday, October 21, 2015 — Page 3c

Make sure to visit the booths prior to the show!

Booths will have items for sale “CASH & CARRY” Boyd Appliance Center

Kilgores RV

Creston News Advertiser

Orient Public Resource & Technology Center

Creston Specialty Care

Party Light - Sally Chapman

EAST - Creston High School

Quilts & Other Notions

Fareway

Scentsy - Sandy Seals

Greenfield Chamber/Mainstreet Merchants

Tupperware - Kerra Drake

Henry A. Wallace Country Life Center

Upper Crust Culinary Creations

HyVee

Winterset Family Chiropractic

Jamberry Nails - Amanda Clemens

and MORE!!!!

Catering for all occasions Holiday Gatherings, Company Functions, Birthdays & Anniversaries, Reunions, Graduations, Brunches, and more • Meat & Cheese Trays • Veggie Trays • Fruit Trays and Baskets • Cookie Trays • Light Lunches to Complete Meals

No gathering too big or too small!

Let us do all of your holiday catering

LU#95260

When you order from.... 2 Departments - Receive 5% off your total order Departments included: Meat, Kitchen, Bakery, Produce & Floral

Creston • 782-7023

Minimum order $100

3 Departments - Receive 10% off your total order 4 Departments - Receive 15% off your total order Good through Jan. 2, 2016

Page 4c— Creston News Advertiser — Wednesday, October 21, 2015

HOLIDAY TO HOLIDAY BREAD RECIPE FINALISTS The following recipes are those that have been selected as the “Top 15” from the many entries we received.

The winners will be selected by a celebrity panel of judges at the Holiday to Holiday Extravaganza.

Thank you to everyone who sent recipes!

LAYERED CAKES PUMPKIN ZUCCHINI LAYERED CAKE - KRISTY POWERS | CRESTON Cream Cheese Frosting: 1 tsp. salt 4 eggs 1 tsp. ginger 5 cups powdered sugar 1 cup of applesauce 1 tsp. baking powder 8 oz. cream cheese softened 3/4 cup sugar 1 1/2 tsp. cinnamon 1/4 cup butter melted 3/4 cup brown sugar 3/4 tsp. ground nutmeg 2 tsp. vanilla 2 tsp. vanilla 3 Tbsp. milk 2 cups of zucchini 1 cup of canned pumpkin 3 cups of whole wheat flour 2 tsp. baking soda Preheat oven to 350˚.

Prepare 2 9-inch round cake pans by spraying with cooking oil and line the bottom with parchment paper. Set aside. Combine all ingredients in order as listed above, beat on medium-high until well combined.

Bake for 40-45 minutes or until toothpick inserted in center comes out clean. Remove from oven and cool on baking rack. Once cake is completely cool make cream cheese frosting.

Beat together cream cheese and melted butter until smooth and there are no cream cheese chunks. Add in powder sugar and cream together by beating on medium-high. Add in vanilla and milk, until you get your desired consistency, if you want to make the frosting a little runnier, add all 3 tablespoons. Add frosting to cake when cooled and then serve.

GERMAN SWEET CHOCOLATE LAYERED CAKE - DARLA PARKER | SHANNON CITY 4 oz. package Baker’s German sweet chocolate bar Coconut Pecan Frosting 1⁄2 cup boiling water 1 1⁄2 cups evaporated milk 1 cup butter 1 1⁄2 cups sugar 2 cups sugar 4 slightly beaten egg yolks 4 eggs, separated 3⁄4 cup butter 1 tsp. vanilla 1 1⁄2 tsp. vanilla 2 cups all-purpose flour 2 cups shredded coconut 1 tsp. baking soda 1 1⁄2 cups chopped pecans 1⁄2 tsp. salt 1 cup buttermilk (I like the powdered buttermilk) Melt chocolate in boiling water, cool. Cream butter and sugar in a mixer, then beat in egg yolks. Stir in vanilla and chocolate. Mix flour, soda, and salt. Beat in flour mixture, alternately with buttermilk. In a different bowl beat egg whites until stiff peaks form; fold into batter. Pour batter into three 9” layer pans, lined on bottoms with waxed paper.

Bake for 30 minutes at 350˚ or until cake springs back when lightly pressed in center. Cool 15 minutes; remove and cool on rack.

Coconut Pecan Frosting Combine evaporated milk, sugar, slightly beaten egg yolks, butter and vanilla in saucepan. Cook and stir over medium heat until thickened. Remove from heat. Stir in shredded coconut and chopped pecans. Cool until thick enough to spread. Spread on tops of cakes only.

TURTLE LAYERED CAKE - KRIS BERG | LENOX 1 can Eagle sweetened condensed milk 1 stick margarine 1 (14 oz.) bag caramels 1/2 cup oil 1/2 cup chopped pecans 3 eggs 1 cup water German chocolate cake mix Melt margarine; add oil, eggs, water and 1/2 can milk and cake mix. Beat well. Pour 1/2 cake batter into greased and floured 9x13 pan. Bake at 325° for 20 minutes.

While this is baking melt caramels in the other half can of milk and add pecans. Spread over the baked cake.

Now pour and spread remaining cake batter over the pecan caramel mixture. Bake at 325° for 40 minutes.

In a mixing bowl, beat cream cheese, butter, sugar and vanilla until smooth. Add eggs, one at a time, mixing well after each addition. Combine 2 cups flour, baking powder and salt; gradually add to butter mixture. Mix remaining flour with cranberries and nuts: fold into batter. Batter will be very thick. Spoon into a greased 10-inch fluted tube pan. Bake at 350˚ for 65-70 minutes or until cake tests done. Let stand 5 minutes before removing from the pan.

Cool on a wire rack. Before serving, dust wtih confectioner’s sugar. Yield: about 16 servings.

IOWA COFFEE CAKE - HOLLY HOUG | URBANDALE For the Topping: For the Cake: 3/4 butter, softened 3/4 cup butter, softened 3/4 cups flour 2 cups sugar 1 1/2 cup brown sugar 3 cups flour, sifted 2 Tbsp. cinnamon 4 tsp. baking powder 1 1/2 cup chopped nuts 1 tsp. salt 1 1/4 cup milk 3 whole egg whites, beaten til stiff Preheat oven to 350˚. Sift together flour, baking powder, and salt. Beat egg whites and set aside. In same mixing bowl, cream butter and sugar. Add flour mixture and milk alternately until combined; don’t overbeat. Fold in beaten egg whites with a rubber spatula until just incorporated. Spread in a well-greased 9 x 13 baking pan. In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top. Bake for 40 to 45 minutes til a toothpick inserted comes out clean and nicely brown on top. Best if served warm. Serves 16 RHUBARB COFFEE CAKE - JOAN HARTSOOK | CRESTON 1 1/2 cup brown sugar (packed) Topping: 1 1/2 cup shortening 1/4 cup sugar 1 egg 1/3 cup brown sugar (packed) 2 cups flour 1/2 cup walnuts (chopped) 1 tsp. baking soda 1 Tbsp. margarine 1/2 tsp. salt 1 tsp. cinnamon 1 cup sour cream 1 1/2 cups rhubarb (chopped) Cream sugar and shortening. Add egg. Combine flour, soda, and salt. Add alternating with sour cream mixture.

Fold in rhubarb. Spread in greased 9x13 pan. Add topping over batter. Bake 350° for 45 to 50 minutes.

BUNDT CAKES BUNDT PUMPKIN-ORANGE POPPY SEED CAKE - JOYCE ANDERSON | CRESTON Icing: 1 1/2 cup powdered sugar and 2-3 Tbsp. orange juice.

1 pkg. yellow cake mix Mix together and drizzle over cooled cake.

1 1/4 cup solid-pack pumpkin 2/3 cup orange juice 3 eggs 1/4 cup poppy seeds Combine cake mix, pumpkin, orange juice and eggs in a large bowl. Beat on low for 30 seconds. Beat at medium speed for 2 minutes. Add poppy seeds and mix until blended. Pour into greased and floured bundt pan. Bake at 350˚ for 35-40 minutes. Cool for 10 minutes. Invert onto wire rack to cool completely. Drizzle with the icing.

GLAZED CHOCOLATE MACAROON BUNDT CAKE - HOLLY HOUG | URBANDALE 4 large eggs, at room temperature 1 tsp. salt, divided 2 cups sugar, divided 1 Tbsp. vanilla extract, divided 2 cups sweetened shredded coconut 2 cups plus 1 Tbsp. all-purpose flour, divided 1/2 cup Dutch-process cocoa powder

Need a Bigger Table?

Home for the Holidays

Furniture SALE GOING ON NOW

SAVE 10-40% OFF

COFFEE CAKES CRANBERRY COFFEE CAKE - JACKIE SHAFAR | CRESTON 1 pkg (8 oz.) softened cream cheese 1 1/2 tsp. baking powder 1/2 tsp. salt 1 cup butter or margarine 2 cups fresh or frozen cranberries, patted dry 1 1/2 cups sugar 1/2 cup chopped pecans or walnuts 1 1/2 tsp. vanilla extract confectioner’s sugar 4 eggs 2 1/4 cups all-purpose flour, divided

Mike Coen - Owner Friend us on

Facebook

“Your Complete Home Furnishing Store”

COEN’S FURNITURE, INC. FURNITURE, INC. 121 N. Maple • Creston • 641-782-2121

— Monday - Saturday 9-5 or by appointment —

FREE Delivery

...in our Area!

Creston News Advertiser — Wednesday, October 21, 2015 — Page 5c 3/4 cup hot coffee 1/2 cup sour cream or plain greek yogurt 2 tsp. baking powder 1/2 cup unsalted butter, at room temperature 2 Tbsp. canola oil

Ganache: 4 oz semisweet chocolate, finely chopped 1/2 cup heavy cream toasted coconut, for garnish

Preheat oven to 350˚. Spray a 12-cup bundt pan with nonstick cooking spray.

One at a time, crack the eggs, and separate the yolks from the whites, placing the yolks in a small bowl and the whites in the bowl of a stand mixer. Attach the mixer bowl to the mixer, and fit the mixer with the whisk attachment.

Add 1/2 teaspoon of the salt to the egg whites. Starting on low and gradually increasing the speed, beat the egg whites until they achieve soft peaks. Then, with the mixer still running, gradually stream in 3/4 cup of the sugar and continue beating until the mixture reaches stiff peaks. Transfer 1 cup of this meringue to another bowl and fold in 1 teaspoon of the vanilla, the coconut, and 1 tablespoon of the flour – this is the filling for the cake. Set this filling aside, along with the remaining meringue you didn’t use (you might want to transfer the remaining meringue to a separate bowl as you’ll need your mixer bowl later in the recipe).

Whisk the cocoa powder, coffee, and sour cream together in a measuring cup. In a medium bowl, whisk the remaining 2 cups of the flour together with the baking powder and the remaining 1/2 teaspoon of salt.

In the bowl of a stand mixer fitted with the paddle attachment, combine the remaining 1 1/4 cups of sugar, the butter, the oil, and the remaining 2 teaspoons of vanilla. Mix on low just to combine, then increase the mixer to medium-high speed and beat for 5 minutes, stopping to scrape down the sides of the bowl a few times. Add 2 of the egg yolks and beat until incorporated, then add the remaining 2 yolks, again beating until combined. With the mixer on low, alternately add the dry ingredients in 3 additions and the coffee mixture in 2 additions, beginning and ending with the dry ingredients and mixing just until combined.

Finally, add the meringue mixture you set aside earlier (not the filling!) and fold until incorporated.

Transfer just slightly less than half of the batter to the prepared pan and spread in an even layer. Top with the coconut filling, doing your best not to let it touch the sides or center of the pan. Top the coconut filling with the remaining cake batter, covering it completely.

Bake for 45-50 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Transfer the pan to a wire rack and allow the cake to cool for about 15-20 minutes, then turn it out of the pan (carefully, it’s a little fragile!) and allow to cool completely on the wire rack.

To make the ganache: Add the chocolate to a heatproof bowl.

Pour the cream into a small saucepan and set over medium heat. Bring to a simmer then pour over the chocolate.

Let stand for 5 minutes without stirring, then gently whisk together until the chocolate is melted and the mixture is smooth.

Set aside for about 20 minutes to allow the ganache to thicken, then drizzle over the cooled cake.

Garnish with toasted coconut if desired. Store in an airtight container at room temperature.

PUMPKIN BUNDT CAKE - SYBIL RICHARDSON | GREENFIELD 1/4 cup butter or margarine, softened Glaze: 1 cup sugar 1 cup confectioner’s sugar 1 cup packed brown sugar 1 Tbsp. milk 4 eggs 1/2 tsp. vanilla extract 1 can (15 oz.) solid pack pumpkin or 1 3/4 cups of cooked pumpkin 3 cups biscuit/baking mix In a mixing bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each. Beat in pumpkin, mix well. Gradually add baking mix until combined.

Pour into greased and floured bundt pan.

Preheat oven to 350°. Bake for 55-60 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Combine glaze ingredients, drizzle over cooled cake.

Yield: 12-16 servings

CUPCAKES CREAM FILLED CUPCAKES - EMILY AKKERMANN | PRESCOTT Cake: Filling: 1 package chocolate cake mix with pudding 4 oz. Cool Whip, thawed but cold 1 cup sour cream 1/2 cup sour cream 3/4 cup water 1/2 cup powdered sugar, sifted 1/2 cup vegetable oil 1/2 tsp. vanilla 3 eggs 1 tsp. vanilla extract

Frosting: 1/2 cup butter 1/2 cup Crisco 4 cups powdered sugar, sifted 1 tsp. vanilla 3-4 Tbsp. milk

In a large bowl combine all cake ingredients. Mix for 30 seconds on low until moistened. Scrap sides of bowl.

Mix for 2 minutes on medium.

Preheat oven to 350˚.

Line cupcake pans with cupcake liners. Fill cupcake liners 2/3 full with cake batter. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

In a medium bowl combine Cool Whip and sour cream using an electric mixer. Add sifted powdered sugar and vanilla. Whip on HIGH until fluffy. Fill a disposable decorator bag with the filling. Insert the bag into the center of the cooled cupcake and squeeze filling into the cupcake. Some filling will come out the top.

For frosting use a medium bowl and whisk. Mix the butter and crisco together. Add powdered sugar, vanilla, and milk. Whisk on High until light and fluffy. Frost cupcakes!

CONEY ISLAND CUPCAKES - RACHEL NELSON | CRESTON Frosting: Cupcakes: 1 16 oz. container buttercream frosting 1 box vanilla cake mix 6 tsp. artificial rootbeer flavoring 3 eggs 1 cup Coney Island hard rootbeer 4 Tbsp. artificial rootbeer flavoring 10 rootbeer barrel candies, crushed Preheat oven to 350°. Line 24 spots (about 2 cupcake pans) with paper liners.

In a large bowl combine cake mix, eggs, hard rootbeer, oil, and flavoring.

Pour batter into each cupcake liner about 3/4 of the way full. Bake 12-15 minutes or until a toothpick comes outclean.Set aside to completely cool.

In a smaller bowl, combine frosting and flavoring with a mixer until evenly flavored.

Frost each cupcake and top with crushed rootbeer candies.

JIFFY CHOCOLATE CUPCAKES - FAYE LEEPS | THAYER 1 egg 1 tsp. vanilla 1/2 cup cocoa 1 tsp. soda 1/2 cup shortening 1 cup sugar 1 1/2 cup flour 1/2 tsp. salt 1/2 cup sour milk 1/2 cup hot water Melt 1 stick of margarine in mixing bowl. Add egg and sugar and beat. Add rest of ingredients and beat 4 minutes on low speed. Fill cupcake lined pans 1/2 full. Bake 350° for 15-20 minutes. Makes about 1 dozen. Frost when cool.

CAKES CAN’T LEAVE ALONE CAKE - SYBIL RICHARDSON | GREENFIELD 1 box (18.25 oz.) white or yellow cake mix 2 large eggs 1/3 cup oil 1 can (14 oz.) sweetened condensed milk (not evaporated milk) 1 cup semi-sweet chocolate chips 1/2 stick (1/4 cup) butter, cut into small pieces Preheat oven to 350°. Use greased or sprayed Pam to 13” x 9” x 2” pan. Beat dry cake mix until well blended.Press 2/3 of mixture into a greased 9x13x2 pan. Place sweetened condensed milk, chocolate chips and butter into large bowl. Microwave on high 1 minute or until mixture is smooth when stirred. Pour over crust. Top with 1/3 remaining milk mixture. Dropping by teaspoons on top of chocolate layer. Bake 20-25 minutes. Do not overbake! Cool. Cut in 48 pieces.

There’s No Place Like CRESTON for the Holidays THURSDAY, DECEMBER 3

Santa & Mrs. Claus Arrives at Depot ASP Soup Supper Lighted Christmas Parade - 7 PM Fireworks after the Parade ...and many more activities

THURSDAY, DECEMBER 3 SATURDAY, DECEMBER 5 Comfort & Joy Quilt Show Festival of Trees

SUNDAY, DECEMBER 6 Holiday Concert

SATURDAY, DECEMBER 12 Santa at the Depot Model Railroaders at the Depot CARE Craft & Goodie Boutique at the Depot PLUS Many Other Fun & Exciting Events throughout the Holiday Season!

See our website for complete calendar of events

208 W. Taylor/Hwy 34 641-782-7021 www.crestoniowachamber.com • chamber@crestoniowachamber.com

Page 6c— Creston News Advertiser — Wednesday, October 21, 2015 FUDGY PEANUT BUTTER CAKE - JOYCE JAMES | PRESCOTT 2 cups flour 2 cups sugar 1 tsp. baking soda Combine, mix well and set aside 1 cup water 1 cup butter or margarine 1/4 cup cocoa Combine in sauce pan. Bring to a boil stirring constantly. Gradually stir in flour mixture.

1/2 cup buttermilk 2 eggs, slightly beaten 1 tsp. vanilla Stir into previous mixture. Pour into greased and floured 9”x13” pan. Bake at 350° for 30 minutes or tests done with a toothpick. Cool.

1 cup creamy peanut butter 1 Tbsp. oil Combine well and spread on cooled cake.

Finished Kitchen

1/4 cup + 1 Tbsp. margarine or butter 3 Tbsp. cocoa Combine in saucepan over low heat, stirring constantly until mixture is smooth.Remove from heat.

3/4 tsp. vanilla 3-5 Tbsp. buttermilk 2 1/2 cups sifted powdered sugar Add these & beat until thick enough to spread. Spread over peanut butter layer. Yields: 15 servings APPLE SPICE CAKE - DIANE SMITH | ARISPE 1 cup brown sugar 2 1/2 cups flour 1 cup white sugar 1 tsp. soda 1/2 cup butter 1/2 tsp. salt 2 eggs 1/4 tsp. cinnamon

1 cup milk 2 1/2 cups finely chopped apples 1 tsp. vanilla

Cream sugars and butter. Add eggs and beat well. Add alternately dry ingredients and milk. Stir in apples and vanilla. In the bottom of 8x12 pan, spread the following mixture: 1/3 cup butter, 1/3 cup brown sugar, 3/4 cup coconut, 1/2 cup chopped walnuts Add cake batter over the top. Bake at 350° until golden. Turn onto serving pan while hot.

3D Design

Need a Holiday to Holiday Extravaganza Ticket?

Tickets are available at the following businesses

My Sister’s Place - Lenox Lone Arranger - Corning Colors Floral and Home Decorating - Greenfield Creston News Advertiser - Creston Sentinel-Tribune Office - Osceola Country Blossoms - Mt. Ayr Kansas Street Deli & Purple Cow Antiques - Afton

$6.00 advanced tickets $9.00 at the door

“We just want to thank you again for the great job everyone did.

Ronda, thank you so much for all the time you spent with me and late nights helping me with all the decisions...

Thank you so much!...” Joan and Greg Weis

CABINETS . WINDOWS . COUNTERTOPS . PAINT KITCHEN/BATH DESIGN

“Come in.... Be Inspired”

Like us on facebook for ideas & photos!

Mon.-Fri. 8 a.m.-5 p.m. Sat. 8 a.m. - 12 p.m.

101 N. Walnut • Creston • 641-782-4193

www.americanhomesbydavelong.com

Creston News Advertiser — Wednesday, October 21, 2015 — Page 7c

SPECIAL THANKS American Home Design | Creston Island

to the following

Cake Recipe Contest Sponsors American Home Design Center | Creston Ferrara Candy Company | Creston First National Bank | Creston Michael Foods | Lenox The Old Market Primitives, Antiques & Gifts | Creston

Boyd Appliance Center | Creston Range, Microwave & Refrigerator Coen’s Furniture | Creston Extravaganza Furniture Colors Floral and Home Decorating | Greenfield Stage Decorations Cook Video & Appliance | Creston Televisions and Stands

Winners will be announced at the Extravaganza

EAST - Creston High School Videotaping J’s Variety | Greenfield Stage Decorations

Recipes presented by kyp’s kitchen and Chef Katie Porter will be published in the Wednesday, November 4th edition of the Creston News Advertiser

The Jewel Box | Greenfield Stage Decorations SWCC Staff | Creston Setup Upper Crust Culinary Creations | Creston Treats for Special Seating

fall cookin’

Be a “PRO” Pro Series Features • Logo Stamped Lid/ Color Options • Hopper Clean Out

B

• Extra Grill Space • Digital Pro Controller • EZ- Fold Legs

oyd Appliance Center Inc.

220 N. Pine • Uptown Creston, IA • (641) 782-2163

Selling Amana, KitchenAid, Maytag, Frigidaire, Whirlpool, Speed Queen and Traeger Grills

Servicing most makes and models ~ Locally owned and operated Weekdays: 8:30-5:30 • Saturdays: 9:00-12:00 www.boydappliance.net

Page 8c— Creston News Advertiser — Wednesday, October 21, 2015

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U.S. POSTAGE PA I D Permit No. 14

Creston IA, 50801

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Look for your next issue of the Creston Living magazine coming in May and October of 2016

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Shorten your

We have all the

shopping list

Fixings for your Holiday Meal Preparations!

Visit our booth at the Holiday to Holiday Extravaganza

this year.

105 E Adams Creston, IA 641-782-5612 Meat Department 782-6940

ISSB

Gift Cards

Skip the crowded malls, stop by an ISSB branch to finish your Holiday shopping early! *Some fees apply, see fee schedule provided with your card. Member FDIC