Holidays In Helotes
December 2015
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The Story Behind the Celebration interfest Helotes was founded in 2013 with a mission to unite the community during a very special time of year. A day filled with winter traditions, family fun, and the holiday spirit, to the Helotes and NW Bexar County area has already been years in the making. Founder and lead organizer, Gina Barbera, with Kidsville Optimist Club brought the event to Helotes after establishing a similar festival on the North Side of San Antonio for nearly a decade. Teaming up with her husband Ronnie, and with the help of many sponsors, expanded to the Helotes area. It has been a dream come true for the Barberas whose mission has always been to provide children involved in the arts with a platform to shine. Winterfest Helotes allows for a constant stream of talented performers to take multiple stages and share their passion and talent with an audience. Singing, dancing, musical performances and athletic routines fill every moment and every stage through out the day. At Winterfest Helotes, the children are the main attraction. During this time of year, there are children across Bexar County who may not receive toys for the holidays. Kidsville Optimist Club has chosen Elf Louise Christmas
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Project as their non-profit organization in helping to organize toy drives at elementary schools and encouraging the community to bring new, unwrapped toys to Winterfest Helotes. Winterfest Helotes has become one of the largest toy suppliers for Elf Louise Christmas Project. For the last two years it has been estimated through the efforts of school toy drives and collecting toys at Winterfest Helotes that over 15,000 toys were given to the Elf Louise Christmas Project. Winterfest Helotes has already broken attendance records and grown at an incredible rate. The focus is - and always will be – on the children, and the amount of interest and participation in the event has inspired the Barberas, with Kidsville Optimist Club, to further pursue their underlying goal; to provide even more opportunities for the children to perform and helping underprivileged families brighten their child’s Christmas with a new toy. Ronnie and Gina Barbera of Kidsville Optimist Club would like to thank all who have made the past three years a success. This event is made possible from every sponsor, vendor, volunteer, performing group, and the community. Winterfest Helotes is meant to be a very special day for many to enjoy!
Kidsville d ll Optimist Club l b • 20079 Stone Oakk Parkway Suite S it 1105-195 110 1055 19 1955 San S Antonio, A t i TX 78258 782 8258 58 210.548.6448 • www.winterfesthelotes.com
Cookbook Contest Winners! 1st Place: Fritters / Buñuelos de Viento By Paula M. Bautista Ingredients: 2 Eggs 1-tablespoon water Enough oil to fill your pan to double the height of the submerged fritter mold 1-teaspoon vanilla extract 1-cup whole milk 1 ¼ cup of flour 1-teaspoon salt 1 tsp. Baking Powder Cinnamon Sugar to taste Procedure 1 - Mix in a blender the liquid ingredients such as eggs, water, oil, vanilla essence and milk. 2- Mix the flour, salt, and baking powder into the blender as well. 3- Place the fritter mold in the pan of oil so it is submerged. Heat the oil in the pan on medium
setting for 10-15 minutes depending on size of pan and amount of oil. Oil is ready when a small part of the batter mixture is dropped into the oil and the mixture floats to the surface. 4- Remove heated fritter mold from the oil and dip mold into the batter mixture so that the mold is only half submerged. The batter should stick to the heated mold and you then place the mold slightly below the surface in the pan of oil. Leave the mold submerged for a few seconds und then carefully separate the now semi-hardened batter mixture from the mold so that it floats in the oil. 5- Use a fork or other utensil to turn the fritter over in the oil until both sides are golden brown and remove from the oil. Place fritter on a paper towel to absorb excess oil. 6- Once fritter is almost dry and free of excess oil, place face down a mixture of cinnamon and sugar of your choosing.
2nd Place: Peppermint Chocolate Bundt Cake By Stephen Delong Ingredients: 1 (18.25 ounce) packaged chocolate cake mix 2 cups of semi-sweet chocolate chips 15 Andes Mint chocolate mint candies, unwrapped 1-teaspoon peppermint extract 3 finely crushed candy canes Procedures: 1.Preheat the oven to 350 degrees Fahrenheit. Grease and flour a Bundt Cake pan (you can flour with unsweetened cocoa or flour). 2. Prepare cake mix batter per the cake mix package directions. Stir in peppermint extract and 1
½ cup of the semi-sweet chocolate chips (reserve remaining chips). 3. Pour batter into Bundt cake pan. Lightly tap pan on counter to take out any air bubbles and bake at 350 degrees for 35 to 40 minutes (or until toothpick inserted into center of cake comes out clean). 4. Cool cake for 10 minutes in the pan, then invert and turn out onto a wire rack. While cake is cooling, melt remaining chocolate chips and unwrapped Andes Mints candies in microwave for 15-20 seconds, stirring to make smooth. 5. Place cake on serving platter. Pour melted chocolate mixture over the cake and sprinkle with the finely crushed candy canes.
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3rd Place: Butternut Squash Soup By Donna L. Higby Ingredients: This recipe should make 4-6 servings 1 large or extra large butternut squash (or a large bag of cubed, frozen squash) 1 15 oz. can of pumpkin puree (NOT THE PIE FILLING) 2-3 cups of vegetable broth ½-1 cup of almond milk 2 TBSP honey ¼ tsp curry powder ½ tsp cinnamon 3 TBSP EVOO S&P to taste Roasted pumpkin seeds for garnish Procedures: Preheat oven to 450 degrees 1. Peel the squash 2. Remove seeds and cut into 1 inch cubes 3. If you’re using frozen squash, let it thaw before baking 4. Place on a cookie sheet and drizzle with EVOO,
Holiday Apple Salad By: Shirley Gearty Ingredients: 8 ounce can crushed pineapple 1/2 cup sugar 3 ounce pkg. lemon jello 8 ounce pkg. cream cheese 1/2 cup chopped pecans 1 cup finely chopped apples (Fugi/Braeburn) 1/2 cup finely chopped celery 1 cup Cool Whip
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season generously with S&P 5. Bake for 40 minutes or until soft 6. Put cooked squash in a large stockpot 7. Add pumpkin puree, 2 cups of broth, ½ cup almond milk 8. Blend everything together until smooth; add more broth and milk if needed (you can always add more liquid but you can never take it away!) 9. If you don’t have an immersion blender you can put everything in a blender but mash the squash first; then pour it in a large stock pot 10. Add honey, curry, cinnamon, S&P (taste along the way, adjust spices accordingly); stir until combined 11. Simmer for 20 minutes on low For serving, sprinkle each bowl of soup with roasted pumpkin seeds This recipe is diabetic friendly, vegan (swap out honey and use maple syrup, check the brand first), vegetarian, paleo (check the brand of almond milk first), low carb, and low calorie. Basically, this soup is good for you!
Procedure: 1.Bring undrained pineapple and sugar to boiling(approximately 3 min.). 2. Add lemon jello, stirring constantly until dissolved. 3. Add cream cheese and remove from heat to cool. 4. When cool, fold in apples, celery and pecans. 5. Fold in Cool Whip. 6. Pour mixture into a 9 x 10 dishh or round bowl. Chill uuntil n il firm. Enjoy!! nt
Nancy’s Shrimp Dip By: Janice MacRossin Ingredients: 6 oz. cream cheese (softened) 1/2-cup mayonnaise 2 T. catsup 1 T. lemon juice 1 T. finely diced onion 1/4 tsp. Tabasco sauce (or your favorite hot sauce) 1/4 tsp ground black pepper 5 oz. can tiny shrimp, drained & rinsed Procedure: 1. Blend until smooth the cream cheese and mayonnaise. 2. Add in the next ingredients and blend well. 3. Chill well & serve with wavy potato chips. Makes about 1 cup dip.
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Holiday Cranberry Dip By: Sharon DeLong Ingredients: 4oz (1/2 block) of Cream Cheese (You can use fat-free, if you like) 1 cup of Whole Berry Cranberry Sauce 1 cup of thawed Cool Whip or nonDairy Whipped Topping (fat-free is an option here, also! Procedure: 1. Beat the cream cheese and cranberry sauce together with an electric mixer on medium speed until well blended. 2. Gently stir in the whipped topping. 3. Cover and refrigerate for at least 1 hour before serving 4. Serve with sliced fresh fruit, gingerbread or sugar cookies, or broken waffle ice cream cones.
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Apple Cake By Tom Schoolcraft 4 medium apples peeled and sliced 3 cups sugar 1 ž cups corn oil or veg oil 3 eggs (beaten) 1 ½ t vanilla 1 ½ t cinnamon (to taste) 1 ½ salt 1 ½ baking soda 4-½ cup flour 1 cup chopped pecans (optional)
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Mix all ingredients in bowl – will be stiff dough. Put into a “9� x “13� baking pan (cake pan) ungreased and spread out. Sprinkle top with sugar and cinnamon to taste. Bake at 350’ for one hour – began testing at 45 minutes – inside should be moist. Cake will dry out if cooked too long. Great with whipped cream, ice cream, or just by itself. Enjoy.
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Gluten- Free Peanut Butter Cookies
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By Marsha Schoolcraft 1 large egg ž cup of sugar 1-teaspoon baking soda 1 cup creamy unsweetened peanut butter ½ teaspoon gluten free vanilla extract 1/3-cup chocolate chips (optional)
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Preheat oven to 350’ and line baking sheet with parchment paper. Beat together egg, sugar, baking soda and vanilla in a standing mixer or mix by hand. Beat in peanut butter. Next stir in chocolate chips, if using. Drop dough by teaspoon onto prepared baking sheet, pressing lightly with the back of a fork. Bake 10 minutes until lightly set. Transfer to wire rack to finish cooling.
Sweet Beer Bread
Sour Cream and Dill Dip
By Lorraine Bryant & Tom Schoolcraft 3 cups self – rising flour ½ cup sugar 1 (120z) canned beer or soda ¼ cup butter/ melted Stir together first 3 ingredients’ pour lightly greased 9x5 “loaf” pan. Bake at 350’ for 45 minutes. Pour melted butter over top, and bake 10 more minutes.
By Terry Snow 1 cup of sour cream 1 cup of mayonnaise 1 tablespoon fresh dill, finely chopped 1 heaping tablespoon parsley, chopped 1 heaping tablespoon green onion, minced Salt and pepper to taste 1 whole red cabbage In a large bowl, mix together all ingredients, except red cabbage. Let sit in refrigerator for a few hours, or overnight. Add extra dill, parsley or onion if you prefer, but not much salt. Hollow out the red cabbage and fill with dip. Serve with raw vegetables or wavy potato chips.
Bean Soup By Kari Whitaker 2 cups of Northern Beans ½ cup of onions, chopped 1/3-cup ketchup 3 chicken bouillon cubes 1/8-teaspoon pepper ½ stick butter or margarine ½ teaspoon salt Drain and rinse beans well. In a large pot, combine all ingredients except salt and cover completely with water. Simmer until beans are tender and flavor is well blended. Add salt and serve. Throw in some crunched tortilla chips to add different texture.
Yeast Biscuits
Caramel Apple Salad 1 (8 ounce) container whipped topping 1 package instant butterscotch pudding, dry 1 (8 ounce) can crushed pineapple with juice 3 cups apples, diced 1 cup dry nuts 1-cup miniature marshmallows Mix whipped topping, butterscotch pudding, and pineapple with juice. Stir in remaining ingre-
dients and keep refrigerated until ready to serve.
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By Tom Schoolcraft 1 package of dry yeast dissolved in ½ cup warm water 2 cups buttermilk (or sour milk= 2 cups milk plus 1 t vinegar) 4 t baking powder ½ t baking soda 1 t salt 4-tablespoon sugar ¾ cup oil * Mix dry ingredients. Add yeast, oil, and milk. * Mix in enough flour to make dough stiff enough to beat with spoon. Store in refrigerator if desired) * To bake: Add enough flour to kneed dough and roll with roller to cut round biscuits or you can just drop dough from spoon to make drop biscuits. Bake on greased pan at 375’ for 15 – 18 minutes until browned. Enjoy with butter and jam or honey.
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Tamales By Las Palapas- Culebra/1604 & Potranco & 151 Masa 5 ounces (2/3 cup) fresh pork lard, chilled 1 teaspoon baking powder 1 teaspoon salt 2 bags of Maseca (tamale mix) 2/3 cup chicken, beef, or vegetable stock, preferably homemade 4 ounces dried corn husks For the Filling 6 large cazcabel chiles, stems removed, seeded, and torn into 4 pieces 2 cloves garlic, peeled and finely chopped 1/4 teaspoon freshly ground black pepper 1/8 teaspoon ground cumin 1 lb lean boneless pork shoulder, shredded 1 teaspoon salt
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Broccoli and Rice Casserole By Speech & Languge Center at Stone Oak 1 onion, chopped 12 ounces celery, chopped ¼ pound margarine 1 package chopped frozen broccoli 1 cup raw rice, cooked, no salt 1 (8 ounce) jar cheese whip 1 cup cream of mushroom soup Sauté the onions and celery in a pan using the margarine. In a “7” x “12” glass dish, mix together all the ingredients and bake at 350 dee grees for 30 minutes.
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Swedish Meatballs By Mike Clifton 3 pounds hamburger Salt and pepper Blended seasoning mix Garlic powder 1 onion, chopped 1-½ cups mild 1-cup cracker crumbs 2 cans cream of celery soup ¾ cup water Mix first seven ingredients together and roll into meatballs and fry. When well done, remove meatballs from skillet and remove excess fat. In same skillet, pour in e through. soup and water and heat Add meatballs and simmer for 45 minutes.
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