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the 4th Annual

EXTRAVAGANZA holiday to holiday

Thanksgiving | Christmas | New Years

Cooking, Decorating, Style Show, Tastings and more!

Monday, October 28, 2013

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

sponsored by the

Page 2c— Creston News Advertiser — Wednesday, October 23, 2013


the 4th Annual

holiday to holiday Monday, October 28, 2013 xtravaganza

Christmas | New Years SouthwesternThanksgiving Community |College - Creston

Monday, October 28, 2013

Southwestern Community College - Creston

SCHEDULE FOR THE 7PM SHOW Holiday Pie Contest Winners Opening | Craig Mittag, Emcee Apples, Apples, Apples kyp’s kitchen

Style Show

Creston Farm and Home Supply, Lone Arranger, Maurices, Schwesers, The Wishing Well, Walmart


Chef Katie Routh

Holiday Gift Ideas for Men Side Dishes

Chef Katie Routh

Holiday Centerpieces

She-Nae’s | Rescued and Renewed

More Apples kyp’s kitchen

Awarding Door Prizes | Closing

Gift Registry -- Ladies tell them what you really want!

Men’s night

wed Rescued and Rene Garden d an Décor for Home 311 W. Montgomery • Creston, IA 641-782-2252

Wednesday, December 18 5 - 7 p.m.

Refreshments Men- come check out the gift registry list!

The place to find one of a kind unique gifts



Door Prizes

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

There’s No Place Like CRESTON for the Holidays Thursday, dECEMBEr 5 Santa & Mrs. Claus Arrives at Depot Lighted Christmas Parade - 7 PM Fireworks after the Parade Winter Farmers Market and many more activities Thursday, dECEMBEr 5 - saTurday, dECEMBEr 7 Comfort & Joy Quilt Show Festival of Trees (Quilt Block Walk - Uptown Businesses) suNday, dECEMBEr 8 Holiday Concerts saTurday, dECEMBEr 14 Model Railroaders at the Depot Santa at the Depot CARE Craft & Goodie Boutique at the Depot

PLUS Many Other Fun & Exciting Events throughout the Holiday Season!

Creston Chamber of CommerCe 208 W. Taylor/Hwy 34 • 641-782-7021

Creston News Advertiser — Wednesday, October 23, 2013 — Page 3c

Make sure to visit the booths prior to the show for samples and giveaways! Adams Street Country Lodge Adams Street Espresso Back 40 BBQ Bags & Purses – Penny Hulse BeautiControl – Barb McAnelly Body By Vi Boyd Appliance Center, Inc. Cook Video and Appliance Creston News Advertiser EAST - Creston High School Fareway Greenfield Chamber/Mainstreet Merchants Handcrafted Jewelry – Deborah Austin Henry A. Wallace Country Life Center HyVee It Works – Donna Morgan

Jennifer’s Handcrafted Knitwear – Jennifer Baucom Maple Street Memories Miche Handbags – Jackie Sederburg Nutrition Program – Barbara Vhal Orient Library Pampered Chef – Darla Parker Quilts & Other Notions Real Deva Designs – Lori Means She-Nae’s | Rescued and Renewed Simply Relax TJ’s Pastime Crafts – Twila Carter The Farmer’s Wife - Amanda Standley Upper Case Living and Younique – Amber Hayes Upper Crust Culinary Creations Walmart Supercenter

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


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, 2014

Page 4c— Creston News Advertiser — Wednesday, October 23, 2013

2 cups miniature marshmallows chocolate curls, optional In a bowl, combine the cookie crumbs, butter and sugar. Press onto the bottom and up sides of a 9” pie plate. Bake at 375˚ for 8-10 minutes or till set. Cool completely on a wire rack. In a mixing bowl, beat cream cheese and chocolate syrup until blended. Beat in melted chocolate chips. Reserve 1/4 cup whipped topping. Fold marshmallows and remaining topping into chocolate mixture. Spoon into crust. Refrigerate 8 hours or overnight. Garnish with reserved topping and chocolate curls. Serves 8.

HOLIDAY TO HOLIDAY PIE RECIPE FINALIST 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 everyone who sent recipes!



STATE FAIR PEACH PIE Retta Ripperger | Creston Start by making favorite pie crust. For double 9” pie 4-6 cups unpeeled peaches (I peeled them) 5 tsp. quick cook tapioca 1/2 cup honey 9” pie crust with extra for top Mix peaches & tapioca. Fill pastry. Pour honey over peaches, cover with top with crust. Bake at 450˚ for 35 min. Remove & brush with milk. Return to oven for 5 minutes. Remove from oven and let cool. GOOSEBERRY PIE Carol Ann Weeda | Mount Ayr 2 cup sugar 3 Tbsp. tapioca 2 Tbsp. cornstarch 1/2 pkg. lemon-lime koolaid 1 cup water 3 cups goosberries (fresh or frozen) Combine sugar, tapioca, cornstarch, and koolaid. Add water and stir. Add gooseberries. Bring to a boil. Prepare pie dough and pour filling in, add top crust and bake it 400˚ for 20-25 minutes. Mixture can be made ahead and cooled. Add an additional 5 minutes baking time. Any fruit, cherry, raspberry, peach, etc. can be used in this filling. Any other fruit only needs 1 cup of sugar and use appropriate flavor of koolaid.

5 cups fresh sweet, dark cherries, rinsed and pitted, or frozen pitted cherries (see notes) 3 Tbsp. lemon juice 1 1/2 cups fresh blueberries, rinsed and drained, or frozen blueberries 1 cup sugar 1/4 cup cornstarch Flag pastry 2 tsp. butter or margarine, cut into small pieces Vanilla ice cream (optional) In a large bowl, mix cherries with 2 Tbsp. lemon juice. In a smaller bowl, mix blueberries with remaining 1 Tbsp. lemon juice. Combine sugar and cornstarch; gently stir 1 cup of the mixture into cherries and 1/4 cup into blueberries. Spoon cherry mixture over 3/4 of the pastry in pan, leaving 1 quadrant free. Spoon blueberry mixture into unfilled area. Scatter butter evenly over fruit. Top filling with stars and stripes as directed for flag pastry. Set pie in a foil-lined 13- by 17-inch baking pan. Bake on the bottom rack of a 400° regular or convection oven until fruit is bubbling in the center and pastry is well browned, about 1 hour. If pastry edges brown too quickly (check after 40 minutes), cover loosely with foil. Let pie cool on a rack at least 3 hours; let stand at room temperature up to 8 hours. Cut into wedges and serve with ice cream, if desired. Note: If using fresh cherries, buy about 1 3/4 pound; if using frozen, you’ll need about 1 1/2 packages, 16 oz. each.

PEACHES AND CREAM CHEESECAKE PIE Linda Notz | Lenox Combine and beat: 1 egg 1 cup milk 3 Tbsp. butter 3 1/4 oz. dry vanilla pudding mix, not instant 1 tsp. baking powder 3/4 cup flour 1 can 15-20 oz. peach sliced, drained (save juice) Combine the first 6 ingredients. Pour into greased 9” pie pan over batter. Over batter arrange peach slices. Combine and beat: 8 oz. cream cheese, softened 1/2 cup sugar 3 Tbsp. peach juice Spoon over cake 1” from edges. Combine 1 Tbsp. sugar and 1/2 tsp. cinnamon and sprinkle over pie Bake 350˚ for 35 minutes. Center will be soft. Serves 6-8. GERMAN SWEET CHOCOLATE PIE Diane Sue Smith | Afton

1 pkg. (4 oz.) Baker’s German Sweet chocolate 1/4 cup butter 1 2/3 cup (14.5 oz. can) evaporated milk 1 1/2 cup sugar Pie Crust - makes 2 crusts 3 Tbsp. cornstarch 2 2/3 cup flour 1/8 tsp. salt 1/2 tsp. salt CREAM PIES 2 eggs 2/3 cup oil 1 tsp. vanilla 6 Tbsp. milk CHOCOLATE MALLOW PIE 1 unbaked 10” pie shell, fluted Put into bowl flour and salt. Measure oil into measuring sup Annette Paxton | Creston 1 1/2 cup Baker’s Angel flake coconut and add milk to the oil. Do not stir. Add to the flour and salt and 1/2 cup chopped pecans mix. Make into a bowl and roll out between two sheets of waxed pa- 1 1/4 cup crushed cream-filled chocolate sandwich cookies (about Melt chocolate with butter over low heat, stir until blended. Reper. Put bottom crust in pie tin, put in filling, decorate top crust and 14 cookies) move from heat, gradually blend in evaporated milk. In another bowl put on top. Brush top with milk and sprinkle with course sugar. 1/4 cup butter or oleo, melted mix sugar, cornstarch, and salt thoroughly, beat in eggs and vanilla. 2 Tbsp. sugar Gradually blend in chocolate mixture. Pour into pie shell. Mix coco2 pkgs. (one 8 oz. and one 3 oz.) cream cheese, softened nut and nuts, sprinkle over filling. Bake at 375˚ for 45 to 50 minutes 1/2 cup chocolate syrup or until top is puffed and browned. (filling will be soft but will set while 1 1/3 cup. semi-sweet chocolate chips, melted cooling). Cool 4 hours or more. Serves 10 to 12. 1 - 8 oz. frozen whipped topping, thawed

Let it Snow So We Can Sew! • —

641-344-3334 •

QUILTS other

Stop by our booth at the Holiday-to-Holiday Extravaganza show!



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

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

Creston News Advertiser — Wednesday, October 23, 2013 — Page 5c OTHER (NUT) PIES

3 Tbsp. vegetable shortening 5 Tbsp. cold butter 1 tsp. white or cider vinegar 3 to 4 Tbsp. ice water

PUMPKIN PECAN PIE Ann Walters | Beaconsfield 3 eggs (slightly beaten) 1 cup pumpkin 1 cup sugar 1/2 cup dark corn syrup 1 tsp. vanilla 1/2 tsp. cinnamon 1/4 tsp. salt 1 cup pecan halves or chopped pecans Combine eggs, pumpkin, sugar, syrup, vanilla, cinnamon and salt. Pour into unbaked pie shell and put pecan halves on top. Bake at 425˚ for 15 minutes then at 350˚ for 45 minutes or until knife inserted into center comes out clean. PIE CRUST 1 1/3 cup flour 1/4 tsp. salt 1/3 cup oil 3 Tbsp. milk Put into a bowl the flour and salt. Measure oil into measuring cup and add milk to the oil. Do not stir. Add to the flour and salt and mix. Make into a ball and roll out between two sheets of waxed paper. Make one 9” crust. CHOCOLATE CHUNK PECAN PIE Kay Ritter | Creston Crust 1 1/2 cups all purpose flour 1 Tbsp. buttermilk powder, optional 1/4 tsp. salt 1/4 tsp. baking powder

Filling 2 large eggs, room temperature 1 cup sugar 1/4 tsp. salt 1/2 cup all purpose flour 1/2 cup butter, melted and cooled 1/2 tsp. vanilla-butternut flavor, pralines & cream flavor, or butter-rum flavor, optional but delicious* 1 1/3 cups bittersweet or semisweet chocolate chips or chunks, or a combination 2/3 cup diced pecans, toasted in a 350°F oven till golden, 8 to 10 minutes *Substitute 2 tsp. vanilla for any of the flavorings, if desired Topping 2/3 cup pecan halves, optional To make the crust: Whisk together the flour, buttermilk powder, salt, and baking powder. Add the shortening, working it in till it’s thoroughly dispersed throughout the dry ingredients. Cut the butter into pats, and roughly work it into the mixture in the bowl; a few large pieces remaining are OK. Sprinkle the vinegar into the bowl, then 3 tablespoons of the ice water. Mix quickly and gently, just till everything is thoroughly moistened. Gather the dough into your hand, and squeeze it. If it holds together nicely, it’s ready. If not, add a bit more ice water, a teaspoon or so at a time, till it’s cohesive. Shape the dough into a rough disk, and transfer it to a well-floured work surface. Roll it into a rectangle about 8” x 12”. Fold the rectangle like a letter, turn it 90°, and roll it into an 8” x 12” rectangle

again. Give it another three-fold, then fold it in half to make a thick square. Wrap in plastic, and refrigerate for 30 minutes, or for up to 24 hours. Remove the dough from the fridge, and allow it to warm for about 15 minutes before rolling. While it’s warming, preheat the oven to 375°F. Roll the dough into a 12” to 13” circle. Transfer the crust to a 9” pie plate. Trim the edges (patching any bare spots, if necessary), and make a tall crimp. Refrigerate the crust while you make the filling. Note: You may choose to make the filling during the dough’s initial chilling period, instead of once it’s shaped. Doesn’t matter; either way is fine. Beat the eggs, sugar, and salt for about 2 minutes at high speed, till they’re thick and light-colored. Stir in the flour, the cooled, melted butter; and the flavor of your choice, then the chocolate chips/chunks and the diced pecans. Pour the batter into the pie crust, then scatter the pecan halves on top. Bake the pie for 30 minutes. Tent it lightly with aluminum foil, and bake for an additional 15 minutes, till the crust and top are both golden brown. Remove the pie from the oven, and allow it to cool for about 30 minutes before serving. Top with ice cream or whipped cream, if desired. Yield: one 9” pie, about 8 to 10 servings. CHOCOLATE TURTLE PIE Joan Hartsook | Creston 1/4 cup caramel flavored dessert topping 1 baked 8” or 9” pie crust, cooled 3/4 cup pecan halves 1 pkg. (4 serving size) Jello chocolate flavor pudding and pie filling (not instant) 1 3/4 cups milk 1 3/4 cups thawed cool whip Place caramel topping in sauce pan. Heat over medium heat until topping comes to a boil. Stirring constantly. Pour into pie shell.

Come in... Be Inspired Unlike the big city box stores, we are able to offer the convenience and personal care of a local business without sacrificing the quality or distinction that you want for your home. Make an appointment for a free measurement of your kitchen or bath and we will show you in 3D how your custom renovation will look!


Cabinets . windows . Countertops . paint

kitChen/bath design

Check out our facebook page AmeriCAn Home Design Center

“101 Ways to Improve Your Home” Mon.-Fri. 8 a.m.-5 p.m. Sat. 8 a.m. - 12 p.m. 101 N. Walnut • Creston • 641-782-4193


Page 6c— Creston News Advertiser —Wednesday, October 23, 2013 Arrange pecans on top and chill. Combine pie filling mix and milk in medium saucepan. Blend well. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat. Cool 5 minutes stirring twice. Pour over nuts in pie shell. Cover surface with plastic wrap. Chill 3 hours. Remove plastic wrap. Pipe whipped toppping around edge of pie. Drizzle with additional caramel topping and garnish with more pecans. Very rich and good. This is worth the work.

MOST UNIQUE PIES BURNT SUGAR PIE Joan Hartsook | Creston 1/2 cup sugar 1/2 cup water 5 egg yolks 1/2 cup milk 1 cups sugar 1/2 cup cornstarch pinch of salt 3 1/2 cups milk 1 Tbsp. vanilla 2 - 9” pie crusts 5 egg whites 5 Tbsp. sugar In a heavy saucepan, burn sugar until turns to liquid and brown. Cook on low heat. Then add water stirring constantly until smooth. Set aside. In large bowl beat eggs yolks. Add 1/2 cup milk, sugar, cornstarch, salt. Beat well, then add another 3 1/2 cups milk and mix well. Then add to syrup mixture. Cook on med-high heat stirring constantly until thick, then add vanilla. Stir well. Pour into pie shells. To make meringue beat egg whites until stiff peaks form. Pour over pies. Bake 350˚ until meringue is golden brown. Cool - eat warm or cold.

SWEET AND SALTY BACON CRACK PIE Carol Sheldahl | Creston Makes two 5 inch skillet pies. Oat Cookie Crust Nonstick vegetable oil spray 9 Tbsp. unsalted butter, room temperature, divided 5 1/2 Tbsp. golden brown sugar, divided 2 Tbsp. sugar 1 large egg 3/4 cup plus 2 tablespoons old-fashioned oats 1/2 cup all purpose flour 1/4 cup crispy cooked bacon piece 1/8 teaspoon baking powder 1/8 teaspoon baking soda 1/4 teaspoon (generous) salt Filling 3/4 cup sugar 1/2 cup golden brown sugar 1 Tbsp. nonfat dry milk powder 1/4 tsp. salt 1/2 cup unsalted butter, melted, cooled slightly 6 1/2 Tbsp. heavy whipping cream 4 large egg yolks 1 tsp. vanilla extract powdered sugar (for dusting) Oat Cookie Crust Preheat oven to 350°. Line your baking tray with parchment paper; coat with nonstick spray. Combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar in medium bowl. Using electric mixer, beat mixture until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes. Add egg; beat

HEART ATTACK PIE Joyce Anderson | Creston 1 cup brown sugar 1 Tbsp. flour 2 eggs 5 Tbsp. melted butter 2 Tbsp. milk 2 tsp. vanilla 1 (7 oz.) can/jar dry-roasted Macadamia nuts 6 oz. chocolate chips 1 cup coconut 1 unbaked 9” pie shell With a fork combine brown sugar, flour eggs butter and milk. Stir in nuts, chips and coconut. Pour into unbaked pie shell. Bake at 350˚ for 35-45 minutes. Pie will appear barely set but will firm as it cools. Serve with a dab of cook whip. Serves 6-8.

Christmas Layaway Layaway Now thru December 16th — see store for details —

806 Laurel • Creston • 641-782-6954

until pale and fluffy. Add oats, bacon, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute. Turn oat mixture out onto prepared baking pan; press out evenly to edges of pan. Bake until light golden on top, 17 to 18 minutes. Transfer baking pan to rack and cool cookie completely. Using hands, crumble oat cookie into large bowl; add 3 tablespoons butter and 1 1/2 tablespoons brown sugar. Rub in with fingertips until mixture is moist enough to stick together. Transfer cookie crust mixture to 2 5-inch skillet plates. Using fingers, press mixture evenly onto bottom and up sides of pie dish. Place pie dish with crust on rimmed baking sheet. Filling Position rack in center of oven and preheat to 325˚. Whisk both sugars, milk powder, and salt in medium bowl to blend. Add melted butter and whisk until blended. Add cream, then egg yolks and vanilla and whisk until well blended. Pour filling into crust. Bake pie 20 minutes (filling may begin to bubble). Reduce oven temperature to 300F. Continue to bake pie until filling is brown in spots and set around edges but center still moves slightly when pie dish is gently shaken, about 20 minutes longer. Cool pie 2 hours in pie dish on rack. This will result in pie which has a creamy caramel center rather than hard dense filling. Chill uncovered overnight. DO AHEAD can be made 2 days ahead. Cover; keep chilled. Sift powdered sugar lightly over top of pie. Cut pie into wedges and serve cool.

Recipes presented by kyp’s kitchen and Chef Katie Routh during the Extravaganza will be published in the Wednesday, November 6th edition of the Creston News Advertiser.

We have all the

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 23, 2013 — Page 7c

SPECIAL THANKS to the following American Home Design Center | Creston Island on stage 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 | Television Stands EAST - Creston High School Videotaping J’s Variety | Greenfield Stage Decorations SWCC Staff | Creston Setup Pie Recipe Contest Sponsors Ferrara Candy Company | Creston First National Bank | Creston Java J’s | Creston Michael Foods | Lenox Winners will be announced at the Extravaganza


Recipes presented during the Extravaganza will be published in the Wednesday, November 6th 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 Fudge Town Interiors - 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

$5.00 advanced tickets $8.00 at the door

Traeger grills The

Enjoy the Holiday to Holiday Extravaganza! SmartDecision. SmartStart. SWCCSmart.

grill in the World!

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

to SWCC’s campus.

Upcoming terms at SWCC: Winter Fast Track Dec. 26-Jan. 7 Winterim Online Classes Dec. 21-Jan. 18 Spring Semester Begins Jan. 13 Online Classes Begin Jan. 21

#1 selling Pellet


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

Page 8c— Creston News Advertiser — Wednesday, October 23, 2013

n o t s e r C



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

Creston IA, 50801


ECRWSS ************


Local er Postal Custom

summer 2013

res c A y d n i W Antiques buy local ds live local, Unique fin

Look for your next issues of Creston Living coming in May and October of 2014

hen mer kitc Meat, kyp’s sum e

n that Cresto has to offer!

vegetabl t and desser all from the grill!

Published by Creston Publishing Company

One &

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

— Monday - Saturday 9-5 or by appointment —

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