CNA-SS-10-22-2014

the 5th Annual

EXTRAVAGANZA holiday to holiday

Thanksgiving | Christmas | New Years

Cooking, Decorating, Style Show, Tastings and more!

Monday, October 27, 2014

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

sponsored by the

Page 2c— Creston News Advertiser — Wednesday, October 22, 2014

E

the 5th Annual

holiday to holiday Monday, October 28, 2013 XTRAVAGANZA

Over

50

Christmas | New Years SouthwesternThanksgiving Community |College - Creston

Monday, October 27, 2014

Door Prizes

Southwestern Community College - Creston

SCHEDULE FOR THE EVENING

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

Holiday Recipe Contest Winners Opening | Craig Mittag, Emcee Rhubarb kyp’s kitchen

Style Show

(Lone Arranger, Creston Farm & Home Supply, Hazel Maries, The Wishing Well, Maurices, Schwesers)

Brunch Ideas

Chef Katie Routh

Holiday Gift Ideas for Men Holiday Side Dishes Chef Katie Routh

Holiday Decorating Ideas

Nellie Kretz | The Old Market Primitives, Antiques & Gifts

Pumpkin

TRAEGER GRILLS

kyp’s kitchen

The

Awarding Door Prizes | Closing

Home for the Holidays

Furniture SALE GOING ON NOW

SAVE 10-40% OFF - 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 —

Grill in the World!

• No Messy Charcoal • No Babysitting • No Propane Stop by our booth • No Flareups to taste the

Need a Bigger Table?

Mike Coen

#1 Selling Pellet

FREE Delivery

...in our Area!

B

difference a Traeger Grill makes!

oyd Appliance Center Inc. 220 N. Pine • Uptown Creston, IA • 641-782-2163

Selling Amana, KitchenAid, Maytag, Frigidaire, Electrolux, Speed Queen & Traeger Grills Servicing most makes and models ~ Locally Owned and Operated Weekdays: 8:30-5:30 • Saturdays: 9:00-12:00

Creston News Advertiser — Wednesday, October 22, 2014 — Page 3c

Make sure to visit the booths prior to the show - Booths will have items for sale “CASH & CARRY” Adams Street Espresso As You Wish Designs - Lora Pellman Boyd Appliance Center Cook Video and Appliance Creston Kiwanis Creston News Advertiser Creston Nursing & Rehab EAST - Creston High School Fareway Greenfield Chamber/Mainstreet Merchants Henry A. Wallace Country Life Center HyVee It Works – Donna Morgan Mugs to Murals - Gordon Crawford Norwex - Marta Coughenour & Andrea Ford Orient Public Resource & Technology Center Paparazzi Jewelry - April Hughes Pampered Chef – Darla Parker Party Light - Sally Chapman Premiere Jewelry - Emily Akkerman Quilts & Other Notions Samari Designs - Sarah Brown She-Nae’s Smokin’ Joe’s BBQ The Farmer’s Wife - Amanda Standley The Old Market Primitives, Antiques & Gifts Upper Crust Culinary Creations Younique - Amber Hayes

Finished Kitchen

3D Design

“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

Page 4c— Creston News Advertiser — Wednesday, October 22, 2014 cool completely. When cool, make the glaze. In a bowl, whisk together the powdered sugar and lemon juice until smooth.

Pour evenly over the two loaves. Let the glaze set up, about 10 minutes.

HOLIDAY TO HOLIDAY BREAD RECIPE FINALISTS The following recipes are those that have been selected as the “Top 12” 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 eveyone who sent recipes!

Quick Breads Pumpkin Ribbon Bread Ann Walters | Beaconsfield Filling 2 pkgs. (3 oz. each) cream cheese, softened 1/3 cup sugar 1 Tbsp. flour 2 tsp. grated orange peel

Glazed Lemon Poppyseed Zucchini Bread Jean Lindell | Lenox

For filling, beat cream cheese, sugar and flour together in small bowl. Add egg; mix to blend. Stir in orange peel; set aside.

For bread, combine pumpkin, oil and eggs in large bowl.

Add sugar, salt, cloves, cinnamon, flour, baking soda and pecans; mix to blend. Pour one-quarter of batter into two greased and floured 7 1/2 x 3 1/2 x 3 inch loaf pans. Carefully spread the cream cheese mixture over batter. Add remaining batter, covering filling. Bake at 325 degrees for 1 1/2 hours or until bread tests done with a toothpick. Cool 10 minutes before removing from pans. Store in refrigerator.

4 cups flour 1 1/2 cups sugar 1 pkg. instant lemon pudding mix 1 1/2 tsp. baking soda 1 tsp. baking powder 1 tsp. salt 4 eggs 1 1/4 cups milk 1 cup vegetable oil 3 Tbsp. lemon juice 1 tsp. lemon extract zest of 1 lemon 2 cups shredded zucchini 1/4 cup poppyseeds 3 cups powdered sugar Juice from 2 lemons

Thursday, Dec. 4th wed Rescued and Rene rden Ga d an Décor for Home 311 W. Montgomery • Creston, IA 641-782-2252 www.she-naes.com

10 AM - 9PM

Hot Cider Gift Registry - Gift Certificates Open Thur-Fri 10AM-5PM Saturday 9AM-2PM

The place to find one of a kind - unique gifts

Topping 2 Tbsp. flour 1/2 tsp. cinnamon 1/4 cup sugar 4 tsp. margarine, softened

Double Chip Pumpkin Cinnamon Muffins Annette Paxton | Creston

Preheat oven to 350 degrees. Grease two 9 x 5-inch loaf pans. In a large bowl, mix together the flour, sugar, pudding mix, baking soda, baking powder and salt. In another bowl, mix together the eggs, milk, vegetable oil, lemon juice, lemon extract and lemon zest. Gently stir the wet ingredients into the dry ingredients. Fold in the zucchini and the poppyseeds.

Pour the batter evenly into the greased loaf pans. Bake for 50-55 minutes or until a tester inserted in the center comes out clean. Cool for 10 minutes, then remove from the pans to

Holiday Open House

2 1/2 cups flour 2 cups sugar 1 tsp. baking soda 1/2 tsp. salt 1 Tbsp. pumpkin pie spice 2 eggs lightly beaten 1 cup pumpkin (can substitute 1 cup pureed sweet potatoes plus 1 more tsp. pumpkin spice) 1/2 cup vegetable oil 2 cups finely chopped apples

In a large bowl, combine flour, sugar, baking soda, salt and pumpkin pie spice, set aside. In a medium bowl, combine eggs, pumpkin, vegetable oil and apples. Mix dry ingredients with liquid ingredients until moist. Stir in chopped apples.

Spoon batter into 18 paper lined muffin cups. Mix together the flour, sugar, cinnamon and margarine until crumbly and sprinkle on top of muffins. Bake at 350 degrees for 35-40 minutes or until toothpick comes out clean.

1 can pumpkin 1 cup sugar 1/2 cup buttermilk 1/3 cup canola oil 2 eggs 2 egg whites 1 tsp. vanilla 2 cups flour 1/2 cup oat flour (can substitute 1 1/4 cup quick cooking or old fashioned oats finely ground for 1 cup oat flour) 2 tsp. baking powder 2 tsp. baking soda

Let it Snow So We Can Sew! QUILTS other

3 cups all-purpose flour 1/2 tsp. baking powder 1 tsp. salt 1/2 tsp. cinnamon 1/2 tsp. nutmeg 1 tsp. baking soda

Pumpkin Apple Muffins Jewel Basely | Creston

Preheat oven at 350 degrees. Grease 2 9 x 5-inch loaf pans.

Sift together flour, baking powder, salt, spices and baking soda. In a large bowl, beat eggs until light and fluffy. Add sugar and continue beating until well blended. Stir in oil, vanilla, zucchini and chocolate chips. Stir in sifted ingredients. Pour into prepared loaf pans. Bake for 50 minutes, or until a skewer inserted in the middle comes out clean. Remove loaves from pans and cool. Chill before slicing.

Bread 1 cup cooked pumpkin 1/2 cup vegetable oil 2 eggs 1 1/2 cups sugar 1/2 tsp. salt 1/2 tsp. cloves 1/2 tsp. cinnamon 1 2/3 cups flour 1 tsp. baking soda 1 cup chopped pecans

Chocolate Chip Zucchini Bread Kristy Powers | Creston

Muffins

3 eggs 2 cups sugar 1 cup vegetable oil 2 tsp. vanilla 2 cups grated zucchini 1 cup semisweet chocolate chips

&

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

Creston News Advertiser — Wednesday, October 22, 2014 — Page 5c blueberries. Add to flour mix, but don’t over mix (should be Honey Whole Wheat Bread lumpy). Scoop into muffin pan that is sprayed with Pam. Holly Houg | West Des Moines Top with sugar topping. Bake at 350 degrees for about 35 3 1/2 cups whole wheat flour, divided minutes or until done 3 1/2 cups good-quality unbleached white flour, divided 2 cups hot water (130 degrees) 3 Tbsp. honey (preferably raw) 1/3 cup coconut oil 1 egg In a large bowl, beat the first 7 ingredients until blended. Yeast 2 tsp. lemon juice Combine the flours, baking powder, baking soda, cinnamon, 2 tsp. salt salt and nutmeg; gradually beat into pumpkin mixture until Mrs. B’s Bread 5 tsp. quick-rise yeast blended. Stir in chips. Coat muffin tins with cooking spray or Joyce Anderson | Creston foil liners. Fill 2/3 full with batter. Combine topping ingredients Put 1 3/4 cups of whole wheat flour and 1 3/4 cups of white and sprinkle over batter. Bake at 350 degrees for 12-15 4 pkgs. yeast flour in the bowl of a stand mixer. Add the water, honey, oil, egg, minutes or until toothpick comes out clean. Cool for 5 minutes 1 cup warm water juice, salt and yeast. Mix on low until well-blended. Slowly add before removing from pan to wire racks.

2 tsp. brown sugar about 2 more cups of flour to make a dough that will pull away 1 cup warm milk from the sides and clean the sides of the bowl. If necessary, Blueberry Muffins (THE BEST) 4 Tbsp. brown sugar add another 1/2 cup flour. One dough is stiff enough, switch Carol Shedahl | Orient 2 tsp. salt to the dough hook on the mixer. Using the dough hook, turn 6 Tbsp. wheat germ up the mixer to medium to knead the dough for 4 minutes.

2 1/2 cups flour 4 Tbsp. vegetable oil Take out of the bowl, put onto a piece of parchment paper 2 1/2 tsp. baking powder 1 cup cold water greased with coconut oil. Flip the dough over so that both 1 tsp. salt 4 cups wheat flour sides are greased. Divide into two loaves. Spread each loaf 1 1/2 cups sugar 2 1/2 cups white flour into a rectangle with fingers. Start rolling from short side and 4 Tbsp. butter 4 Tbsp. oil Dissolve yeast in warm water. Add 2 tsp. brown sugar & set tuck in ends and seal the length and ends, laying sealed side 1 tsp. vanilla aside. Add the warm milk, 4 Tbsp. brown sugar, salt, wheat in pan bottom. Cover with a tea towel. Place in a warm, draft1 cup buttermilk germ & vegetable oil. Stir the mixture until sugar is mixed in. free setting to rise. Let rise until center of each loaf in 1 to 1 cup fresh blueberries Add cold water and yeast mixture. Slowly stir in the wheat 1 1/2 inches above the top of the pan (usually takes 35-45 flour and 2 cups white flour. Knead in about 1/2 cup more minutes). Bake the loaves for 30-40 minutes in a preheated Topping white flour for 5 minutes. Let rise 1 hour. Punch dough down & 350 degree CONVECTION oven until tops are browned and 1/3 cup sugar let rest 5 minutes. Divide the dough in half for 2 loaves. Shape internal temperature reaches 190 degrees (If you do not have 1 1/2 tsp. grated lemon peel the dough to fit the pans. Cover & let rise for half hour. Bake a convection setting on your oven, bake at 350 degrees for 4560 minutes or until tops are browned and internal temperature at 350 degrees for 25-30 minutes. reaches 190 degrees). Turn out on cooling rack and brush the Mix together flour, baking powder and salt, set aside. Mix tops with coconut oil or butter. Let cool on a cooling rack for together eggs, sugar, butter, oil, vanilla, buttermilk and about 45 minutes, then slice and enjoy!

1 tsp. cinnamon 1/2 tsp. salt 1/4 tsp. cinnamon 1/2 tsp. salt 1/4 tsp. nutmeg 1/2 cup cinnamon chips, chopped 1/2 cup mini semisweet chocolate chips

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, 2015

Page 6c— Creston News Advertiser — Wednesday, October 22, 2014 Dilly Bread Eva Mae Shannon | Murray

soft dough. Turn onto floured surface; knead until smooth & double. Turn onto floured surface, knead until smooth. Make elastic, 6-8 minutes. Place in a greased bowl, turn once to into rolls. Let rise again until double in size and bake at 350 grease top. Cover and let rest 15 minutes. Punch bowl down. degrees for 15 to 18 minutes.

Turn onto a lightly floured surface, divide into 15 pieces.

Shape each into a ball. Melt remaining butter; dip tops of balls in butter and remaining cheese. Place in a greased 13 x Bread Recipe Contest Sponsors 9-inch baking pan. Cover and let rest 10 minutes. Bake at 375 degrees for 20-25 minutes or golden brown. Remove from Michael Foods | Lenox pan to wire rack to cool.

1 pkg. fresh yeast 1/4 cup warm water 1 cup warmed cottage cheese 1 Tbsp. soft butter 2 Tbsp. sugar 1 Tbsp. instant onion chips 2 tsp. dill seed 1 tsp. salt 1/4 tsp. baking soda 1 egg 1 1/2 to 2 1/2 cup flour

Orange Rolls Joan Hartsook | Creston

In a mixer bowl add yeast and warm water, let set for a little bit. Add cottage cheese, butter, sugar, instant onion (sometimes I use a little more), dill seed (use more if you like), salt, soda, egg and 1/2 cup flour. Let mixer run slowly for 8 to 10 minutes. When mixer can not mix any more, knead wtih hands and add enough flour to make elastical. Place in greased bowl in a warm place to raise double in size. Knead some more and let rest for 10 minutes. Knead again and place in 2 small bread pans. Let rise to double and bake at 350 degrees for 20 to 40 minutes. When about 1/2 done, make a aluminum tent over to have it brown nicely.

2 cans buttermilk biscuits 3/4 stick melted butter Juice of 1 orange (can use 1/4 cup of orange juice) 1 cup sugar 1/2 cup chopped nuts

Java J’s | Creston Ferrara Candy Company | Creston First National Bank | Creston

Dip biscuits in butter mixture, then sugar. Arrange in greased bundt pan. Dump left over ingredients over top. Bake for 40 minutes at 350 degrees. Cool slightly and turn out onto plate.

Sweet Rolls made with Cake Mix Rhonda Mixdorf | Thayer

Rolls

1 pkg. yellow cake mix 2 pkg. dry yeast 1/2 tsp. salt 2 cups warm water 5 cups flour

Italian Dinner Rolls Linda Notz | Lenox

Empty cake mix into large mixing bowl. Sprinkle salt and yeast over, add warm water and flour. Mix well. Let rise untl

3 1/2 - 4 cups flour 2 Tbsp. sugar 2 pkgs. 1/4 oz. each - active dry yeast 2 tsp. garlic salt 1 tsp. onion powder 1 tsp. italian seasoning 1 tsp. dried parsley flakes 1 cup 2% milk 4 Tbsp. butter, divided 1 egg 3/4 cup grated parmesan cheese, divided

Recipes presented by kyp’s kitchen and Chef Katie Porter during the Extravaganza will be published in the Wednesday, November 5th edition of the Creston News Advertiser.

We have all the

In a large bowl, combine 1 1/2 cup flour, sugar, yeast & seasonings. In a small pan, heat milk, water & 2 Tbsp. butter to 120-130 degrees. Add to dry ingredients, beat until moistened. Add egg, beat on medium speed for 3 minutes.

Stir in 1/2 cup cheese & enough remaining flour to form a

Stop by our booth

at the Holiday to Holiday Extravaganza • Cash & Carry Holiday Crafts • Register for prizes

The Old Market

Primitives, Antiques & Gifts

Janelle Kretz, Owner 104 N. Maple St. • Creston, IA • 641-278-1164

Fixings for your Holiday Meal Preparations!

Visit our booth at the Holiday to Holiday Extravaganza

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

Creston News Advertiser — Wednesday, October 22, 2014 — Page 7c

SPECIAL THANKS to the following American Home Design | Creston Island 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 EAST - Creston High School Videotaping J’s Variety | Greenfield Stage Decorations SWCC Staff | Creston Setup

Bread Recipe Contest Sponsors Michael Foods | Lenox Java J’s | Creston Ferrara Candy Company | Creston First National Bank | Creston Winners will be announced at the Extravaganza

Recipes will be published in the Wednesday, November 5th edition of the Creston News Advertiser

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

Welcome

to SWCC’s campus.

Enjoy the Holiday to Holiday Extravaganza!

Upcoming terms at SWCC: Winter Fast Track Dec. 22-Jan. 6 Winterim Online Classes Dec. 20-Jan. 17 Spring Semester Begins Jan. 12 Spring Online Classes Begin Jan. 20

www.swcciowa.edu

Page 8c— Creston News Advertiser — Wednesday, October 22, 2014 PRSRT STD

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Look for your next issue of the Creston Living magazine coming in May and October of 2015

Soups On!

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There’s No Place Like CRESTON for the Holidays THURSDAY, DECEMBER 4 Santa & Mrs. Claus Arrives at Depot Lighted Christmas Parade - 7 PM ASP Soup Supper Fireworks after the Parade and many more activities

Shorten your

shopping list

this year.

THURSDAY, DECEMBER 4 - SATURDAY, DECEMBER 6 Comfort & Joy Quilt Show (Quilt Block Walk - Uptown Festival of Trees Businesses) SUNDAY, DECEMBER 7 Holiday Concert SATURDAY, DECEMBER 13 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

Creston Chamber of CommerCe

ISSB

Gift Cards

Skip the crowded malls, stop by an ISSB branch to finish your Holiday shopping early!

208 W. Taylor/Hwy 34 • 641-782-7021

www.crestoniowachamber.com • chamber@crestoniowachamber.com

*Some fees apply, see fee schedule provided with your card. Member FDIC