2012 Tasty Temptations “Best Cooks of Bluff Country”
A special publication of the Fillmore County Journal
www.fillmorecountyjournal.com
Page 2 • 2012 Tasty Temptations
The Best Cooks of Bluff Country 90 tried and tested recipes just in time for the holidays Judging by my waistline, Tuesday, October 30, was a good day. In collaboration with the Fillmore County Journal, Rushford Foods hosted the third annual Tasty Temptations Cooking Contest at the Harmony Foods grocery store in historic downtown Harmony, Minnesota. Contestants were competing in nine categories with an opportunity to win gift certificates to Harmony Foods, Preston Foods and Rushford Foods. First place winners walked away with $50 gift cards, second place boasted $25 gift cards and third place pocketed $10 gift cards. In total, there were over $765 in gift cards sponsored by Harmony Foods, Preston Foods and Rushford Foods. Of the 90 recipes appearing in this third annual special keepsake cookbook, there were 60 recipes prepared by contestants from Fountain, Chatfield, Preston, Harmony, and Rushford, for five judges to sample. The judges, Sheena Suckow, Gabby Gatzke, Kim Sapp, Mitchell Walbridge and myself, consumed 60 bites of the best dishes in the area. You haven’t lived until you’ve grazed in a food judging competition. It’s like a timed progressive feast. I can’t recall who made it to the finish line first, but I think we all won in some way, shape or form. Of these dishes highlighted in this publication, I would recommend trying them all. As I said to the crowd of excellent and very patient cooks, “You are all invited to my house for Thanksgiving!” This publication and the recent cooking contest makes me thankful for many things that make this area unique. I am grateful to all of the cooks who put their time, energy and ingredients into their wonderful recipes. And, this event would not have been possible without the sponsorship of the prizes by Harmony Foods, Preston Foods and Rushford Foods. This publication, provided to over 12,000 households in the Fillmore County area and beyond, would not be possible without the support of the advertisers in this cookbook, so please show your appreciation by shopping with these local businesses. After all, these businesses are important to our local economy. Lastly, I want to thank all of our readers. You are the reason we feel compelled to bring people together and share all these great recipes. Cheers, and warm regards as you delight yourself in so many delicious adventures over the holidays. So much food, so little time. Jason Sethre
Publisher Fillmore County Journal
2012 Tasty Temptations Table of Contents Appetizers and Beverages.................................... 4 Soups, Salads and Vegetables.......................... 5 - 7 Main Dishes and Casseroles . .......................... 8 - 9 Meat, Poultry and Seafood ......................... 10 - 11 Breads and Rolls ........................................ 12 - 14 Pies, Pastries and Desserts ............................ 15 - 17 Cakes, Cookies and Candy . ....................... 18 - 20 Dips, Sauces and Spreads............................ 21 - 22 Special Diet...................................................... 23
© 2012 Sethre Media Group, Inc. P.O. Box 496, Preston, MN 55965 507-765-2151 • www.fillmorecountyjournal.com
Page 4 • 2012 Tasty Temptations
Appetizers and Beverages Eggrolls - 1st Place Marilyn Schreier, Preston, MN
Chocolate Chip Cheese Ball Amber Uhlenhake, Spring Valley, MN
Eggroll wrappers Ground pork Cabbage Carrots Bean sprouts or egg roll noodles
1 (8 oz) pkg. cream cheese, softened 1/2 C butter, softened 1/4 tsp vanilla 3/4 C powdered sugar 2 T brown sugar 3/4 C mini chocolate chips 3/4 C chopped pecans
Mix ingredients together-amount of supplies depends on how many eggrolls you plan on making.
Marilyn Schreier
Take eggroll wrapper-place ingredients in middle, fold corners in and roll. Wet end of wrapper with a beaten up egg white. Press firmly for short time. You may deep fry right away until golden brown or freeze and deep fry later. Hot Apple Pie Sipper - 2nd Place Karla Mullenbach, Chatfield, MN 1/4 C butter 1/3 C brown sugar 2 tsp cinnamon 1 tsp nutmeg 1/4 tsp cloves 1 Pint vanilla ice cream Apple cider or juice Brandy Optional
Phyllo Cups Irma Faulkner, Rushford, MN 1/2 lb turkey ham 1/2 lb American or velveeta cheese
Karla Mullenbach
Combine first five items then beat into ice cream. Cover and freeze. Add scoop to hot apple cider. Fiesta Pinwheels - 3rd Place Denise Pagel, Chatfield, MN 8 oz tub (softened) plain cream cheese 1 envelope dry fiesta ranch seasoning mix 1 small can chopped black olives, drained 1 small can chopped green chilies, drained 2 oz jar pimentos, drained & chopped 4 flour tortillas (big size)
Grind cheese and turkey ham Add 4 oz (softened) garden vegetable cream cheese 1/4 C sour cream Mix all the ingredients together Fill Anthens Mini Fillo Shells (Purchased at Rushford IGA) ENJOY!
Reuben Rolls Sue Hyke, Preston, MN
Denise Pagel
Cream together cream cheese and seasoning mix. Add black olives, green chilies and pimentos; stir. Spread evenly over tortilla. Roll up tortilla tightly and wrap in plastic wrap. Refrigerate for at least two hours. Unwrap and slice into 1/2-1 inch slices, using cutting board. Tip: Freeze before cutting for easier slicing. Orange Cranberry Slush Barb Yetter, Fountain, MN 2 C orange juice 2 C cranberry juice Orange sherbet Mix juices and pour over a scoop of orange sherbet in a glass. Makes 4 Servings
In a mixing bowl, beat cream cheese, butter and vanilla until fluffy. Gradually add both sugars until just combined. Stir in chocolate chips. Cover and refrigerate for 2 hours. Place cream cheese into a ball shape on plastic wrap, using the wrap to shape it. Refrigerate one hour. Roll in pecans before serving. Use graham crackers, Teddy Grahams or Scooby Snacks to serve.
1 pkg. (8 oz) cream cheese 3 T spicy brown mustard 1/4 tsp prepared horseradish 5 flour tortillas (10 inch) 7 pkgs. deli corned beef 15 thin slice swiss cheese 1 can (14 oz) sauerkraut, rinsed & well drained In a small bowl, beat cream cheese, mustard and horseradish until blended. Spread a heaping tablespoon of cream cheese mixture over each tortilla. Layer each tortilla with 8 slices of corned beef, three slices of cheese, another tablespoonful of cream cheese mixture, and 1/2 C Sauerkraut. Roll up tightly. Chill for one hour. Cut into 1/2� slices. Yields 8 dozen
2012 Tasty Temptations • Page 5
Soups, Salads and Vegetables Bavarian Strawberry Salad - 1st Place Barb Yetter, Fountain, MN
Beer Cheese Soup Janet Scrabeck, Harmony, MN
1 qt strawberries, sliced 3/4 C sugar 1 T Knox Gelatin (1 envelope) 1/2 C cold water 2 tsp lemon juice 1 C heavy cream whipped
2 cans Campbells Cream of Potato Soup 1 can Campbells Cream of Celery Soup 1/2 C milk 1/2 C beer Onions and/or green peppers 1/2 lb grated sharp cheddar cheese
Barb Yetter
Mix sliced strawberries and sugar until sugar dissolves. In a small sauce pan sprinkle gelatin over cold water. Let stand 5 minutes. Heat on low until mixture turns clear, add lemon juice. Dump whipped cream, strawberry mixture and gelatin mixture all together. Refrigerate until set.
Cook soups, milk, beer, onions and peppers slowly over low heat. Add grated cheese to mixture.
Chicken Chili - 2nd Place Denise Pagel, Chatfield, MN
16 oz Ore Ida Frozen Hash Browns 1 can cream of chicken soup 1/4 C milk 8 oz sharp cheddar cheese Finely chopped onion (if desired)
1 T margarine 1 C onion, chopped 3/4 C green pepper, chopped 3 cloves garlic, minced 2 C catsup 2 C tomatoes, crushed 1 T chicken granules 3 C water 2 T chili powder 1 tsp ground oregano 1 1/2 tsp salt 1/2 tsp crushed red pepper 3 C kidney beans, drained 3-4 C chicken breasts, cooked and diced
Denise Pagel
Very Easy Au Gratin Potatoes Janet Scrabeck, Harmony, MN
Mix all together, cover and bake at 350 degrees for 45 minutes to an hour, uncovered. Delicious Fruit Salad Janet Scrabeck, Harmony, MN 2 sliced bananas 2 C sliced strawberries 2 C blueberries 2 C raspberries
Melt margarine in large kettle. Saute onions, green pepper and garlic in margarine until onions are transparent. Add catsup, tomatoes, chicken granules, water, chili powder, oregano, salt and red pepper flakes. Stir. Simmer 10 minutes. Stir in kidney beans and chicken. Simmer 30 minutes. Broccoli & Cauliflower Salad - 3rd Place Marilyn Schreier, Preston, MN 2 C broccoli 2 C cauliflower 1 lb bacon (fried and crumbled/cut up) 1 C Miracle Whip 1/4 or 1/3 C sugar 1/4 or 1/3 C parmesan cheese
Serves 3-4 people.
Dressing: 1/4 C honey, plus 1 T 1 tsp lemon juice 3/4 tsp poppy seed Mix together and stir into and over the fruit and enjoy.
Pi Pizzzza! a!
Marilyn Schreier
Mayo, cheese, sugar mixture-if thick add milk-pour over veggies. May top with shredded cheese if desired.
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Page 6 • 2012 Tasty Temptations
Soups, Salads and Vegetables Vegetarian Sweet Potato Chili Tami Christianson, Preston, MN
Kielbasa and Rice Wendy Thon, Spring Valley, MN
1 medium red onion, chopped 1 green bell pepper, chopped 1 red bell pepper, chopped 1 medium sweet potato, peeled and cut into 1/2 inch pieces 2 garlic cloves, chopped 1 T chili powder 1 tsp ground cumin 1 tsp cayenne pepper (more or less depending on your spicy preference) 2 tsp unsweetened cocoa powder 1/4 tsp ground cinnamon sea salt and pepper to taste 28 oz canned diced tomatoes, including the liquid 1 can black beans, drained 1 can chili beans, drained 1 14 oz can vegetable broth Sour cream, sliced scallions and radishes are optional for serving
1 can cream of celery soup, undiluted 3/4 C water 1 T butter 1 lb kielbasa cut in 1/2” pieces 3/4 C uncooked rice 1 pkg. (10 oz) frozen peas 1 jar (4.5 oz) sliced mushrooms 1 C shredded cheddar cheese
1. Saute the chopped veggies in a little olive oil until onions begin to soften. 2. Add all of the spices and the canned ingredients and stir. Cover and cook for about 2 hours, stirring occasionally. 3. The liquid should reduce a little and the sweet potatoes should be nice and soft, producing a hearty consistency. 4. Enjoy! Greek Chicken Salad Amber Uhlenhake, Spring Valley, MN 3 C cubed, cooked chicken 1 1/2 C crumbled feta cheese 1/2 C chopped parsley 1 C mayo 1/2 C plain yogurt or sour cream 2 medium seeded cucumbers 2/3 C sliced black olives 1-3 garlic cloves, chopped 1 T oregano Combine all ingredients; let chill in refrigerator 1 hour.
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In skillet, combine soup, water and butter; bring to boil. Add kielbasa and rice. Reduce heat, cover and simmer 15-18 minutes or until rice is tender. Stir in peas and mushrooms. Cover and simmer until everything is heated through. Sprinkle with cheese and let stand until melted. Serves 4-6. Cheeseburger Soup Karla Mullenbach, Chatfield, MN 1/2 lb ground beef 3/4 C chopped onion 3/4 C shredded carrots 3/4 C diced celery 1 tsp dried basil 1/4 tsp parsley flakes 4 T butter 3 C chicken broth 4 C peeled diced potatoes 1/4 C flour 8 oz shredded American cheese 1 1/2 C milk 3/4 tsp salt 1/4 tsp pepper 1/4 C sour cream Brown beef; drain and set aside. Saute onion, carrots, celery, basil and parsley in 1 T butter. Add broth, potatoes and beef. Bring to boil. Reduce heat; cover and simmer until potatoes are tender. Melt butter (3 T) in another small skillet. Add flour to butter. Cook and stir 3-5 minutes. Add to soup. Bring to boil. Reduce to low heat. Add cheese, milk, salt and pepper. Cook and remove from heat. Add sour cream.
2012 Tasty Temptations • Page 7
Soups, Salads and Vegetables Cream Cheese Tomato Soup Rita M. Bussman, Wykoff, MN
Pecan-topped Sweet Potatoes Jill Sinclair, Waconia, MN
2 T butter 1/2 C finely diced onions 6 oz cream cheese 2 (11 oz) cans of tomato soup 3 C Milk 2 (14 oz) cans of diced tomatoes 2 tsp basil 1 T chopped fresh parsley
3 C cooked, mashed sweet potatoes or yams (yams preferred) 1/2 C sugar 4 T butter, melted 1/3 C evaporated milk 2 eggs, beaten 1 tsp vanilla 1/2 C brown sugar 1/4 C flour 2 1/2 T butter, melted 1 C chopped pecans
Melt butter in medium sauce pan and saute onions until tender (approximately 3-5 minutes). Add cream cheese and stir until melted. Don’t let burn. Mix in tomato soup until smooth. Turn off heat. Add milk slowly, mixing well. Return to heat and continue cooking. Add diced tomatoes (juice and all). Add basil. Stir until hot. Add parsley or sprinkle on top of each bowl.
Mix first 6 ingredients and pour onto 8x8 greased baking dish. Mix last four ingredients and sprinkle on top of sweet potato mixture. Bake at 350 degrees for 25-30 minutes.
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Page 8 • 2012 Tasty Temptations
Main Dishes and Casseroles Santa Fe Chicken Casserole - 1st Place Sue Hyke, Preston, MN
Tamale Corn Casserole Ada Kjos, Rushford, MN
3 C shredded cooked chicken breasts 1 can (15 oz) black beans, rinsed 1 can (14.5 oz) diced tomatoes, drained 2 green onions 1 tub Phili Santa Fe Cooking Creme, divided 3 flour tortillas (6 inch) 3/4 C shredded mexican style four cheese, divided
1 lb extra lean gound beef 1 large onion, finely chopped 1 tsp ground cumin 1 tsp dried oregano 3 C whole kernel corn 1/3 C yellow cornmeal 2 T melted butter 1 tsp granulated sugar 1/4 tsp salt 1 4 oz can whole mild chilies, drained and cut in strips 1 C shredded Colby, Monterey Jack cheese
Sue Hyke
Heat oven to 375 degrees. Combine first four ingredients in a large bowl. Add 3/4 C of cooking creme, mix lightly. Spoon 1/3 of chicken mixture into 9” pie plate. Top with tortilla, half of remaining chicken mixture and 1/4 C cheese. Cover with a second tortilla, remaining chicken mixture, 1/4 C cheese and remaining tortilla. Top with remaining cooking creme and cheese. Cover. Bake for 20 minutes. Uncover. Bake for 5 more minutes until cheese is melted. Cheesy Broccoli, Rice & Chicken - 2nd Place Marilyn Schreier, Preston, MN 1 C uncooked minute rice 1 bag frozen broccoli cuts 1 jar original Cheese Whiz 1 can chicken with rice soup 1 can cream of mushroom soup 2 C cooked chicken, diced Mix all ingredients together in a casserole dish. Bake at 350 degrees for forty minutes.
In 2 quart baking dish, layer half of corn mixture, top with half of chili strips. Layer the ground beef mixture and top with remaining chili strips. Sprinkle with cheese. Top with remaining corn mixture. Cover and bake about 1 hour at 350 degrees or until mixture is browned and slightly bubbly. Makes 6 servings. Per serving: 582 calories, 28 g protein, 73 g carbs, 20 g fat (10 g sat.), 75 mg cholesterol, 646 mg sodium, 5.5 g dietary fiber.
Marilyn Schreier
Hint: Be sure to start with frozen broccoli cutlets so the broccoli ends up a little firm, not mushy. Makes a great potluck dish. Double everything, put in crockpot for 1 hour on high and 2 hours on low. Casserole Mexicana - 3rd Place Irma Faulkner, Rushford, MN 1- 1/2 lb ground beef 1 medium onion chopped 1 16 oz can of ranch style beans 1 can of cream of mushroom soup 1 can of Rotel Tomatoes 1 1/2 C of grated cheddar cheese 1 pkg 10 corn tortillas
In large skillet, brown ground beef. Stir in onion, cumin and oregano. Cook until onion is tender. In blender or food processor, process corn, cornmeal, butter, sugar and salt, in three separate batches.
Chicken Enchilada Skillet Barb Yetter, Fountain, MN 1 bag (16 oz) frozen vegetable mixture, broccoli, corn and red peppers 1 pkg (1 1/4 oz) taco seasoning mix 1 can (16 oz) diced tomatoes, undrained 3 C shredded cooked chicken 1 C shredded Monterey Jack cheese 8 oz bag tortilla chips In large skillet, combine vegetables, seasoning mix, tomatoes and chicken. Bring to boil over medium high heat. Cover; cook four minutes or until vegetables are cooked and mixture is heated through.
Irma Faulkner
Brown meat and drain. Tear tortillas into pieces, line the bottom and about 1” to 2” sides of a casserole dish. Layer meat, beans, soup, tomatoes and onions evenly over the tortillas. Top with cheese. Bake for one hour at 300 degrees.
Sprinkle with cheese, cover and cook two minutes more or until cheese is melted. Serve with chips. Makes four servings. I have used my own frozen vegetables.
2012 Tasty Temptations • Page 9
Main Dishes and Casseroles Tator Tot Hot Casserole Ione Hallum, Rushford, MN
Overnight Mashed Potato Casserole Denise Pagel, Chatfield, MN
1 lb hamburger Brown hamburger and add seasonings. Drain any excess fat and add to slow cooker with one can of french fried onions and 1/4 C cooked rice. Add one can of cream of mushroom soup, one can of cream of chicken soup, one soup can of milk, and one can of mixed vegetables, drained.
5 lb potatoes 1/2 C butter 8 oz cream cheese 1 tsp seasoned salt 1 tsp onion salt 1/4 tsp black pepper 1 tsp salt 1 C half-and-half
Stir your ingredients in the slow cooker. Keep your tator tots frozen. Now put the tator tots in one even layer over the top of your slow cooker. Turn your slow cooker on high. Cover and bake for 1 1/2 hours, or when tested done. Serves 6-8
The day before serving, peel and cook potatoes (no salt) in large kettle until done. Drain potatoes; mash potatoes. While still hot, add the butter, cream cheese, seasoned salt, onion salt, black pepper and salt. Mash this together. Add the half and half a little at a time. Place in buttered casserole dish. Cover and refrigerate overnight. Bake at 350 degrees for 30 minutes, covered. Bake additional 30 minutes uncovered.
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Page 10 • 2012 Tasty Temptations
Meat, Poultry and Seafood Ham & Swiss Sandwiches - 1st Place Denise Pagel, Chatfield, MN
Crockpot Pork Loin - 2nd Place Gene Major, Preston, MN
18-24 cocktail buns (white or wheat) 1 1/2 lb deli honey ham, thicker cut 1 lb swiss cheese slices
Season pork loin
Sauce 1 C butter 1 1/2 T Worcestershire Sauce 2 T poppy seeds 2 T yellow mustard 4 T brown sugar
Put in crockpot for many hours. Enjoy!
Denise Pagel
Fill cocktail buns with desired amount of ham and swiss cheese in each. Spray two 9x13 pans with cooking spray. Place sandwiches in pans in single layer. Set aside. Make sauce on stove using butter, Worcestershire sauce, poppy seeds, yellow mustard and brown sugar. Bring to a gently boil on stove. Cool. Pour mixture over the sandwiches. Cover and refrigerate overnight. Bake covered with foil at 325 degrees for 20-30 minutes. Remove foil and bake additional 5-10 minutes more.
Meatballs in Buttermilk Sauce - 3rd Place Barb Yetter, Fountain, MN Meat Mixture 2 lb ground beef 1 C bread crumbs 1/2 C diced onion 1 C milk 2 tsp salt 1/4 tsp pepper 1/3 C butter
Barb Yetter
Sauce 1/2 C butter 1/4 C sugar 2 T dry or prepared mustard 2 tsp salt 1/4 tsp pepper 4 1/2 C buttermilk 2 eggs beaten 1/3 C flour For meat balls: Combine all meatball ingredients except butter. Shape into large balls (about 16). Brown on all sides in butter. Remove from skillet. Keep hot.
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For sauce: Add butter to drippings in skillet. Mix flour, sugar, mustard, salt and pepper into fat. Stir gradually. Add buttermilk. Cook over low heat stirring constantly until sauce is smooth and thick. Stir some hot sauce into eggs, return to skillet and cook two minutes more. Pour into greased three quart casserole. Add meatballs. Bake in slow oven at 300 degrees for 30 minutes.
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2012 Tasty Temptations • Page 11
Meat, Poultry and Seafood Good Bar-B-Q Janet Scrabeck, Harmony, MN
Beef Burgundy Sue Hyke, Preston, MN
3 lb hamburger, browned 2 cans chicken gumbo soup 2 tsp mustard 1 C catsup 1 onion, chopped and browned 1/2 C brown sugar
1 1/2 lb beef stew meat, cut into 1� cubes 1/2 lb whole fresh mushrooms, halved 4 medium carrots, chopped 1 can of Golden Mushroom Soup 1 large onion cut into thin wedges 1/2 C Burgundy Wine 1/4 C quick cooking tapioca 1/2 tsp salt 1/4 tsp dried thyme 1/4 tsp pepper
Brown onion and hamburger. Add rest of ingredients and serve on buns. Out of this World Meatloaf Alice M. Lea, Rushford, MN
Combine in a slow cooker on low for 5 1/2 to 6 1/2 hours.
2 lb ground beef 2 eggs slightly beaten 1 C sour cream 3/4 C bread crumbs 3/4 C catsup 1 pkg onion soup mix 1 tsp prepared mustard
Yield 6 servings.
Mix beef, eggs, sour cream, bread crumbs, 1/4 C catsup, soup mix and mustard. Put in ungreased pan. Bake at 350 degrees for 40-45 minutes. Brush with rest of catsup.
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Page 12 • 2012 Tasty Temptations
Breads and Rolls Monkey Bread - 1st Place Marilyn Schreier, Preston, MN 4 pkgs buttermilk biscuits - raw in dairy case 3/4 C sugar 2 tsp cinnamon, divided 1 1/2 sticks margarine 1 C sugar
Marilyn
Mix 3/4 cup of sugar and tsp cinnamon. Cut Schreier biscuits into fourths and roll into balls. Roll in sugar & cinnamon mixture. Drop balls into greased bundt pan. On stove, bring to boil butter, 1 cup sugar, and remaining cinnamon. Pour over balls. Bake at 350 degrees for 30-35 minutes. Serve warm. Strawberry Bread with Spread - 2nd Place Sue Hyke, Preston, MN 3 C flour 1 tsp. baking soda 1 tsp. cinnamon 2 C sugar 1 tsp. salt 2 (10 oz) frozen strawberries, sliced, thawed and drained (reserve 1/2 C strawberry juice for spread) 1 1/4 C veg oil 4 eggs well beaten
yeast. Let stand for 5 to 10 minutes or until mixture is foamy. In a bowl of a stand mixer fitted with the dough hook attachment, combine softened butter, egg and salt. Add yeast mixture, beating at low speed until smooth. Gradually add flour, dill and 1/2 cup cheese, beating at medium speed until a smooth and elastic dough forms (dough will be slightly sticky). Spray a large bowl with nonstick cooking spray. Form dough into a ball and place in greased bowl, turning to grease top. Cover and let stand in a warm place, free from drafts for 1 hour until doubled in size. Line 2 baking sheets with parchment paper. Divide dough into 24 equal portions. Form each portion into a 9-inch long rope. Form each rope into a spiral shape pinching end to seal. Place on a prepared baking sheet. Brush evenly with cream and sprinkle with remaining 1/4 cup cheese. Cover and let stand in a warm place, free from drafts, for 35 - 45 minutes or until doubled in size. Preheat oven to 350 degrees. Bake for 15 to 20 minutes or until golden brown. Brush evenly with melted butter. Remove from pans, and cool on wire racks. Cranberry Bread Tillie Syverson, Harmony, MN
Sue Hyke
Mix all dry ingredients. Make a hole in center, pour strawberries, oil, eggs in. Mix by hand until combined. Pour into 2 greased & floured 9x5x3� pans. Bake at 350 degrees for 40-60 minutes. Spread: 1/2 C strawberry juice 8 oz cream cheese, softened.
2 C flour 1 C white sugar 1 egg 1 1/2 tsp baking powder 1 tsp salt 1/2 tsp baking soda 2 T shortening grated lemon rind 2 T lemon juice Boiling water 1 C cranberries, sliced
Place spread ingredients in blender until smooth. Spread on cooled bread.
Combine juice, grated rind and shortening. Add boiling water to make 3/4 cup. Add cranberries, eggs, soda, powder, salt, sugar and flour. Put batter mixture into greased loaf pan. Let stand about 10 minutes before baking. Bake at 350 degrees for about 1 hour.
Parmesan Dill Spirals - 3rd Place Bonnie Heidtke, Fountain, MN
Raisin Cinnamon Rolls Karla Mallenbach, Chatfield, MN
Makes 2 dozen 1 C warm milk (105-110 degrees) 5 T sugar 1 T active dry yeast 1/2 C softened butter 1 large egg Bonnie Heidtke 1/2 tsp salt 3 1/2 C all purpose flour 1 T chopped fresh dill (not available, use dried dill weed) 3/4 C freshly grated parmesan cheese, divided 2 T heavy whipping cream 1/4 C melted butter
5 frozen bread loaves - thawed 6-7 T butter - melted brown sugar cinnamon raisins (optional)
In a medium bowl or glass measuring cup combine milk, sugar and
Thaw bread loaves. Roll all 5 loaves together on floured board to 1/2 inch thick. Spread melted butter on rolled out loaves. Rub brown sugar & cinnamon. Sprinkle with raisins. Roll up dough really tight. Slice rolls 1/2 inch thick. Put in greased cake pan. Bake at 350 degrees for 15-16 minutes. Frosting: Mix powder sugar, 1 tsp vanilla, milk and frost warm rolls in pan.
2012 Tasty Temptations • Page 13
Breads and Rolls Cranberry Nut Bread Amber Unlenhake, Spring Valley, MN
Ice Box Butterhorns Kay Bigalk, Harmony, MN
2 C flour 1 C sugar 1 1/2 tsp baking powder 1/2 tsp baking soda 1 tsp salt 1 orange (grated rind & juice) 2 T Crisco Boiling water 1 egg 1 C chopped walnuts 1 C cranberries, halved
2 pkgs. dry yeast 1/4 C warm water (110-115 degrees) 2 C warm milk (110-115 degrees) 3/4 C butter (melted) 1/2 C sugar 1 egg 1 tsp salt 6 1/2 C all purpose flour Additional melted butter
Sift together flour, sugar, baking powder, baking soda and salt. Combine orange rind, Crisco, juice & water into the beaten egg. (Use enough water to make the batter a smooth consistency). Blend into the flour mixture. Gently stir in nuts & cranberries. Bake in a greased & floured 9x5 inch loaf pan at 350 degrees for 60-70 minutes. Toast Marilyn Schreier, Preston, MN
In small bowl dissolve yeast in warm water. In large bowl, combine milk, butter, egg, sugar, salt, yeast mixture and 3 cups flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. It will be sticky. Do not knead. Place in a greased bowl, turning once to grease the top, cover with plastic wrap & refrigerate over night. Punch dough down. Turn onto a lightly floured surface, divide in half. Roll each half into a 12-inch circle. Cut each into 12 wedges. Roll up wedges from the wide ends. Place 2 inches apart on greased baking sheet. Cover with dish towels. Let rise in warm place until double. Bake at 350 degrees for 15-20 minutes. Brush with butter.
Take one slice of bread from bag (if very hungry, or serving two, double this recipe). Put the twisty back on the bag right away, lest you forget and the bread gets all stale. Insert the bread in toaster making sure the bread is in upright position (This is key). Push the toaster plunger down. If bread is not nice and toasty within 1-3 minutes, then you need to either plug in your toaster or pay your electric bill. Once bread pops up, it is not to be called bread anymore. It is now toast and should be addressed accordingly. Apply favorite topping to toast and enjoy. Make sure to keep the topping side up so it doesn’t fall off. Never eat toast too fast. There is a rare condition called “Brain Toast” (the opposite of brain freeze - from drinking Mr. Mistys too fast). Always wait 30 minutes before going back into the pool. Red Lobster Cheese Biscuits Janet Scrabeck, Harmony, MN 2 C biscuit baking mix (Bisquick, Jiffy, etc.) 2/3 C milk 1/4 C melted butter 1/2 C shredded cheddar cheese 1/2 tsp garlic powder Mix in biscuit mix, milk and cheese until well blended. Add butter & garlic powder. Drop by spoonfuls onto a lightly greased cookie sheet. Bake at 350 degrees for 10-12 minutes.
50 9th St NE. Harmony MN 55939 | 507.886.6328
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Page 14 • 2012 Tasty Temptations
Breads and Rolls Honey Dinner Rolls Barb Yetter, Fountain, MN
Ada’s Whole Grain Bread Ada Kjos, Rushford, MN
1/3 C plus 1 T honey (plus more for serving) 1 pkg active dry yeast 4 1/2 C all purpose flour (plus more for surface) 1/4 C dry butter milk powder 1 1/2 tsp coarse salt 1/4 C milk 2 large eggs 3 T unsalted butter, melted (plus more for buttering dishes and serving)
In small bowl mix: 2 pkgs. regular dry yeast 1/2 C warm water (to 130 degrees) Let sit until it bubbles up In large bowl mix: 1 3/4 C boiling water 1/3 C cracked wheat Let stand until warm about 15 minutes In large bowl mix: 3 C white bread flour (Save 1/2 C) 2 1/2 C whole wheat flour 1/2 C ground flax seed 1/4 C oat bran 1/4 C wheat germ To water & cracked wheat mixture add: 1 T salt 1 egg 1/3 C honey 1/4 C olive oil Beat with wire whip.
In a small bowl combine 1/2 cup warm water (110 degrees), 1/3 cup of honey and yeast. Stir to dissolve yeast. Set aside until mixture becomes frothy on top, about 5 minutes. In a large bowl, combine 4 cups flour, buttermilk powder and salt. Stir in yeast mixture. In a small bowl, whisk together milk, eggs and 2 T melted butter. Stir egg mixture into flour mixture and combine until dough comes together. (Add 1/2 C flour if dough is too sticky). Knead dough on a lightly floured surface until smooth 5-8 minutes. Place dough in a buttered bowl. Turn dough to grease top. Cover bowl with plastic wrap and let dough rise at room temperature, until doubled in size, about 45 minutes. Preheat oven to 375 degrees. Divide dough into 16 equal pieces and shape into balls. Butter two 9-inch pie plates and place 1 ball of dough in the center of each. Evenly space remaining dough balls around pie plates. Cover and let rise at room temperature for 20 minutes. In a small bowl mix 1 T. honey with 1 T. melted butter lightly brush honey butter mixture over top of rolls. Bake until golden 20-25 minutes. Cool in pans for 15 minutes. Then turn out onto a wire rack. Serve with additional honey and pats of butter on the side if desired. Makes 16 rolls.
Add yeast mixture and then flour mixture; gradually. Stirring well after each addition. Turn out on floured board with saved flour and knead dough about 10 minutes. You may need extra flour. Let rise covered in warm place for one hour. Knead down and cut in half. Cover and let sit for 15 minutes. Flatten with hand to form a loaf the size of about a 6”x11” rectangle and roll into form. Be sure to pinch together as you roll. Place in 9” bread pan. Let rise in warm place covered for about 1-2 hours or until they are about 1 inch above top of pan. Bake in preheated oven at 375 degrees for 40 minutes. Take out of pan and cool on rack.
Pumpkin Patch Bread Doreen Amy, Chatfield, MN
Honey-Whole Wheat Bread Jeanette Schmidt, Preston, MN
Makes 2 loaves 2 1/2 C sugar 1 (15 oz) can pumpkin 1 C applesauce 1 C water 4 eggs Whisk above ingredients & add the following: 2 C white flour 1 1/3 C wheat flour 2 tsp baking soda 1 tsp salt 1 1/2 tsp pumpkin pie spice 1/2 tsp baking powder
2 pkgs. active dry yeast 1/4 C warm water (105-115 degrees) 1/2 C honey 1/4 C butter 3 tsp. salt 2 1/2 C very warm water (120-130 degrees) 4 1/2 C whole wheat flour 2 3/4 to 3 3/4 C all purpose flour
Mix well and pour into 2 greased/sprayed bread loaf pans. Bake 1 hour at 350 degrees or until toothpick comes out clean. Let cool before removing from pan & slicing. Enjoy! This recipe uses NO oil or butter! Freezes well or share a loaf!
In a small bowl, dissolve yeast in warm water; set aside. In large bowl, mix honey, butter, salt & very warm water; cool 5 minutes. To cooled honey mixture, beat in 3 C whole wheat flour on low speed. Beat in remaining 1 1/2 C whole wheat flour and dissolved yeast. With spoon, stir in 2 1/4 to 2 3/4 C all purpose flour. Knead in remaining 1/2 to 1 C all purpose flour; continue kneading 5 minutes. Grease large bowl; place dough in bowl and cover loosely; let rise 30-45 minutes. Grease 2 loaf pans; deflate dough & divide in half; form into loaves; place in loaf pans. Cover & let rise 30-45 minutes. Heat oven 375 degrees; bake 30 minutes; reduce oven temp to 350 degrees; bake 10-15 minutes more. Remove from pans to cooling racks. Cool completely.
2012 Tasty Temptations • Page 15
Pies, Pastries and Desserts Pumpkin Treat - 1st Place Denise Pagel, Chatfield, MN 30 oz. can pumpkin 12 oz. can evaporated milk 1 tsp salt 4 eggs, beaten 1 1/2 c. sugar 1 1/2 tsp pumpkin pie spice 18.25 oz. yellow cake mix 1 c. butter (melted) 8 oz. Cool Whip Topping
Pistachio Angel Dessert - 3rd Place Barb Yetter, Fountain, MN
Denise Pagel
Mix pumpkin, evaporated milk, salt, eggs, sugar and pumpkin pie spice together. Spray 9x13 cake pan lightly with Pam cooking spray. Pour in above mixture. Break up cake mix in package and sprinkle on (dry) over top of pumpkin mixture. Drizzle melted butter over the dry cake mix. Bake at 350 degrees for 1 hour and 20 minutes. Cool. Refrigerate until serving. Serve each piece with Cool Whip.
Pumpkin Filling: 1 T gelatin, soften in 1/4 C cold water 3 eggs, separated 1/2 C sugar 1 1/4 C pumpkin pie filling 1/2 C milk 1/2 tsp salt 1 tsp cinnamon 1/4 tsp each allspice, ginger & nutmeg 1/4 C powdered sugar
Barb Yetter
Cut angel food cake into 1/2 inch slices. Put layer of slices in the bottom of a 9x13 inch pan. Blend pudding mix and milk with mixer for 1 minute. Let set a couple minutes until partially set. Then pour over cake. Slice bananas evenly over pudding. Spread cool whip over bananas & sprinkle almonds over cool whip. Chill at least 2 hours. Cut in squares and top each with a cherry.
Ice Cream Kolachkes Sue Hyke, Preston, MN
Frost on the Pumpkin - 2nd Place Jeanette Schmidt, Preston, MN Crust: 1 1/2 C graham cracker crumbs 1/2 C powdered sugar 1/4 C melted butter Mix and press into 8 inch pan and bake 10 minutes at 325 degrees.
Angel food cake 2 pkg. instant pistachio pudding mix 3 1/2 C milk 3 large bananas, sliced 2/3 C sliced almonds or other nuts 2/3 of 9 oz. carton of cool whip
2 C butter, softened 1 pint vanilla ice cream, softened 4 C flour 2 T sugar 2 cans (12 oz) apricot/raspberry pastry filling 1-2 T confectioners sugar
Jeanette Schmidt
Beat egg yolks and add sugar, pumpkin, milk, salt, cinnamon, allspice, ginger, and nutmeg. Cook over medium heat until boils remove from heat & add softened gelatin. Beat egg whites until stiff and add powdered sugar. Fold into pumpkin mixture. Pour over graham cracker crust and chill Frost on the pumpkin: 1 C whipping cream, whipped 1 1/4 C powdered sugar 1/2 tsp cinnamon 1/2 tsp vanilla Add frost when ready to serve. Cool Whip can be used in place of whipping cream - then omit powdered sugar.
Beat butter & ice cream until blended. Add flour & sugar, mix well. Divide dough into 4 portions. Cover & refrigerate for 2 hours. On a floured surface, roll 1 portion of dough into a 12”x10” rectangle, cut into 2” squares. Place a teaspoon of filling in center, overlap 2 opposite corners over the filling, pinch tightly to seal. Place 2 inches apart on ungreased baking sheets. Repeat with remaining dough. Bake at 350 degrees for 11-14 minutes. Cool 1 minute. Sprinkle with confectioners sugar. Yields 10 dozen.
Ice Cream Sandwich Dessert Alice Lea, Rushford, MN 17 miniature ice cream sandwiches, divided 1 jar (12 oz) caramel ice cream topping 1 carton (12 oz) frozen whipped topping, thawed 1/4 C chocolate syrup 1 (7 oz) Symphony candy bar, chopped Arrange 14 ice cream sandwiches in an ungreased 13x9x2 pan. Cut remaining sandwiches in half lengthwise and fill in spaces in pan. Spread with caramel and whipped topping. Drizzle chocolate syrup on top. Sprinkle with chopped candy bar. Cover & freeze for at least 45 minutes to 1 hour. Cut into squares. Enjoy!
Page 16 • 2012 Tasty Temptations
Pies, Pastries and Desserts Blueberry Dessert Marilyn Schreier, Preston, MN
Apple Harvest Cake with Caramel Sauce Jill Sinclair, Waconia, MN
Graham cracker crust 1 pkg. dream whip 1 pkg. (8 oz) softened cream cheese 1 C powder sugar
8 oz. pkg chopped dates 1/2 C apple juice 1 1/2 C firmly packed brown sugar 3/4 C butter 2 1/2 C unsweetened applesauce 2 eggs 3 C flour 1 T baking soda 2 tsp ground cinnamon 1 tsp ground nutmeg 1/2 tsp ground cloves 1 C chopped walnuts
Mix together cream cheese, sugar and dream whip as directed. Fold in cream cheese, sugar mixture. Pour into crust in pie pan or 8x8 cake pan. Cover with any flavor pie filling. Apple dumplings with Mountain Dew Gloria Rasmussen Best, Rochester, MN 2 Granny Smith apples 2 cans Crescent Rolls 2 sticks butter 1 C sugar (I use Splenda) 1 tsp vanilla Cinnamon to taste 1 can Mountain Dew (I use diet) Peel apples. Cut each apple into 8 slices. Roll each slice into a crescent roll. Place in a 9x13 lightly buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir and pour over dumplings. Then pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Watch so they don’t get too brown. I serve with a scoop of ice cream usually a pecan or nut type of ice cream. Delicious! Coconut Raspberry Bars Susan Hovey, Preston, MN 3/4 C butter (softened) 1 C sugar 1 egg 1/2 tsp vanilla 2 C flour 1/4 tsp baking powder 2 C flaked coconut, divided 1 jar (12 oz) raspberry preserves 1 C white chocolate chips In large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and baking powder and gradually add to creamed mixture and mix well. Stir in 1 3/4 C coconut. Press 3/4 of dough into a greased 13x9 inch baking pan. Spread with preserves. Sprinkle with white chips and remaining coconut. Crumble remaining dough on top and press lightly. Bake at 350 degrees for 30-35 minutes or until golden brown. Cool on wire rack. Cut into bars. Makes approximately 3 dozen.
In small saucepan combine dates and apple juice, bring to boil and then remove from heat and cool. Heat oven to 350 degrees. Butter and flour a 12 cup Bundt pan. In large mixing bowl beat brown sugar and butter until light and fluffy. Beat in applesauce and eggs. Combine flour, baking soda and spices. Gradually stir into applesauce mixture. Stir in date mixture and walnuts until well blended. Pour batter into Bundt pan and bake until toothpick comes out clean. (50-60 minutes.) Cool cake on wire rack for 30 minutes, then invert cake onto wire rack and cool completely. 18-24 servings. Caramel Sauce: Combine in sauce pan 1 1/2 C packed brown sugar 1/3 C half and half 1/4 C light corn syrup 1/4 C butter Bring to boil, stirring constantly and continue boiling for 1 minute. Stir in 1 tsp vanilla and serve warm drizzled over cake slice. Chocolate Chip Oreo Brownies Amber Uhlenhake, Spring Valley, MN 1 C butter 1/4 C sugar 3/4 C brown sugar 1 tsp vanilla 1 (3 1/2 oz) pkg. instant vanilla pudding 2 eggs 2 1/4 C flour 1 tsp baking soda 1 (12 oz) pkg. chocolate chips 1 (16 oz) pkg. oreos 1 (13x9) pkg. brownie mix Cream butter, sugars & vanilla. Beat in eggs. Add pudding mix and then gradually add the flour and soda. Stir in chocolate chips. Spread in a greased 13x9 inch pan. Place on a layer of Oreos. Prepare brownie mix according to package. Carefully pour over Oreos. Bake at 350 degrees for 50-60 minutes or until it tests done.
2012 Tasty Temptations • Page 17
Pies, Pastries and Desserts Chocolate Cream Cheese Pie Irma Faulkner, Rushford, MN
Banana Nut Muffins Wendy Thon, Spring Valley, MN
1 9-inch baked pie shell 3/4 C sugar 1/3 C cornstarch 1/2 tsp salt 3 C whole milk 8 oz cream cheese (softened to room temperature) 1 C semi-sweet chocolate chips
1/2 C butter 1/2 C white sugar 1/2 C brown sugar 2 eggs, beaten 1 C mashed bananas 2 C flour 3 tsp baking powder 1/2 tsp salt 1 C walnuts
Stir together sugar, cornstarch and salt in a sauce pan. Add milk and cook, stirring constantly until mixture thickens and boils. Boil 1 minute. Remove from heat, stir in chips and softened cream cheese, pour in baked pie shell. Cool completely and serve with whipped cream. Harvest Apple Streusel Squares Kay Bigalk, Harmony, MN 2 C graham cracker crumbs 3/4 C melted butter or margarine 4 1/2 C finely chopped pecans 1 (8 oz) cream cheese, softened 1 (14 oz) can sweetened condensed milk 2 large eggs 1 (21 oz) can apple pie filling 1/2 C packed brown sugar 1/2 C all purpose white flour 1/4 tsp cinnamon 1/4 C cold butter or margarine 1/2 C dried cranberries 1/3 C chopped pecans Line a 13x9 baking pan with parchment paper. Combine graham cracker crumbs, butter and pecans in small bowl. Press into pan. Beat cream cheese in medium bowl until fluffy, add sweetened condensed milk and eggs. Pour over crust. Spoon apple pie filling over cream cheese layer. Combine brown sugar, flour and cinnamon in medium bowl. Cut in cold butter until coarse crumbs form. Stir in cranberries & pecans. Sprinkle over apple layer. Bake 35-40 minutes. Do not over bake. Cool. Grasshopper Pie Janet Scrabeck, Harmony, MN 14 Hydrox (or Oreo) cookies, crushed 2 T. melted butter 24 lg. marshmallows 1/2 C milk 4 T. Creme de Menthe 2 T. Creme de Cacao (White) 1 C whipping cream, whipped Mix together cookies & butter. Press in 9-inch pie plate reserving 2 T for topping. Melt marshmallows in milk. Cool. Add the Creme de Menthe & Cacao. Fold in the whipped cream. Pour in shell and add topping. Chill well. (Can be frozen)
Cream butter and sugars. Add eggs and mashed bananas. Mix well. Add flour, baking powder and salt. Mix and add walnuts. Bake in loaf pan at 325 degrees for 1 hour 15 minutes or in mini muffin pan for 15 minutes and watch closely. Brandy Alexander Janet Scrabeck, Harmony, MN Fill blender with scoops of vanilla ice cream. Add 1 oz. brandy (reg) and 1 oz. Cream de Cacao. Blend well and serve.
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Page 18 • 2012 Tasty Temptations
Cakes, Cookies and Candy Cool Mint Oreo Cookie Balls - 1st Place Sue Hyke, Preston, MN 6 oz cream cheese 1 pkg Oreo cool mint creme cookies, (crumbled) 2 pkg (12 squares) white chocolate finely crushed and melted 6 drops green food coloring 2 T chocolate sprinkles
Chocolate Chip Cookie Dough Truffles 3rd Place Marilyn Schreier, Preston, MN
Sue Hyke
Mix cream cheese and cookie crumbs until blended. Shape into balls on single layer pan. Freeze 10 minutes. Mix melted chocolate and food coloring until blended. Dip balls into chocolate. Top with sprinkles. Refrigerate one hour. Keep refrigerated. Yields 40. Pistachio Cake - 2nd Place Denise Pagel, Chatfield, MN 1 pkg. white cake mix 1 pkg. (3.4 oz) instant pistachio pudding mix 1 C lemon-lime soda 1 C canola oil 3 eggs 3/4 C chopped walnuts
1/2 C (1 stick) unsalted butter at room temperature 1/4 C granulated sugar 1/2 C packed light brown sugar 2 T milk 1/2 tsp vanilla 1 1/4 C flour 1/2 tsp salt 1/2 C mini chocolate chips Chocolate candy coating (almond bark)
Marilyn Schreier
In a large bowl, beat butter and sugars with an electric mixer until light and fluffy (about 3 minutes). Mix in milk and vanilla. Add flour and salt. Mix on low until combined. Stir in chocolate chips. Chill dough in refrigerator for about 30 minutes until firm enough to roll or scoop into one-inch balls. Place on wax paper. Put in freezer for at least 15 minutes. Melt candy coating following instructions on the package. Dip cookie dough. Let remainder drip back off in bowl. Add small spinkles on top. Place on wax paper and refrigerate. Trillionaire Candy Ciera Syverson, Harmony, MN
Denise Pagel
Frosting: 1 pkg. (3.4 oz) instant pistachio pudding mix 1 1/2 C cold milk 8 oz frozen whipped topping, thawed In a large bowl, combine the first five ingredients, beat on a low speed for 30 seconds. Beat on medium speed for 2 minutes, stir in walnuts. Pour into a greased 13x9 inch baking pan. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near center comes out clean. Cool. For frosting, in a large bowl, beat milk and pudding mix on a low speed for 2 minutes. Fold in whipped topping. Spread over cake. Refrigerate.
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1 container (12 1/2 oz) caramel topping 1 C finely chopped pecans 3 dozen round butter-flavored crackers 1 pk (12 oz) semisweet chocolate chips In a medium sauce pan, combine caramel topping and pecans over medium heat. Stirring constantly, bring to a boil and cook three to five minutes longer or until mixture thickens. Remove from heat and allow to cool five minutes. Spoon about 1 1/2 tsp caramel mixture on top of each cracker. Refrigerate one hour or until firm. In a small sauce pan, melt chocolate chips over low heat, stirring constantly. Remove from heat. Using tongs, dip bottom of each cracker in chocolate. Transfer to waxed paper and refrigerate one hour or until chocolate is firm. Store in an airtight container in refrigerator. Yields 3 dozen candies. Childhood Goodies Wendy Thon, Spring Valley, MN Saltine Crackers 1 stick of butter 1 C brown sugar 1 1/3 C chocolate chips Preheat oven to 425 degrees. Line cookie sheet or jelly roll pan with aluminum foil and then line with saltine crackers. Melt butter and brown sugar in pan and boil for 5 minutes, pour over crackers and spread evenly. Put in oven for 3-5 minutes until bubbly. Sprinkle chips on top. After a couple minutes, spread the melted chips over crackers. Put in freezer for 10-20 minutes. Cut and enjoy!
2012 Tasty Temptations • Page 19
Cakes, Cookies and Candy Whole Wheat Chocolate Chip Cookies Susan Hovey, Preston, MN
World’s Best Chocolate Cake Bonnie Heidtke, Fountain, MN
1/2 C butter, softened 1/2 C brown sugar 1/2 C white sugar 1 egg 1/2 tsp vanilla 1 C whole wheat flour 1/2 tsp baking powder 1/4 tsp salt 1/4 tsp baking soda 1 1/4 C old fashioned rolled oats 1 C dark chocolate chips 1 dark chocoalte bar (1.5 to 2 oz), grated
Cake: 1/4 C (1 stick) unsalted butter 4 oz unsweetened chocolate, broken up 2 1/2 C all-purpose flour 2 1/4 C sugar 1 C unsweetened cocoa powder 2 tsp baking soda 1/2 tsp baking powder 1 1/2 tsp salt 1 1/2 C sour cream 3 eggs 2 tsp vanilla extract
Preheat oven to 375 degrees. Process oats in a food processor until it turns into a powder. In a medium bowl, whisk together powdered oats, flour, salt, baking powder, and baking soda.
Frosting: 4 oz unsweetened chocolate, broken up 1/2 C shortening 1/2 C (1 stick) unsalted butter, softened 1/4 C sour cream 1/3 C milk 2 tsp vanilla extract 1/4 tsp salt 1 lb powdered sugar 1/2 C unsweetened cocoa powder
In a large bowl, cream together butter and both sugars for 3 minutes on medium speed. Beat in egg and vanilla. Gradually stir in dry ingredients until well mixed. Stir in chocolate chips and grated chocolate bar. Roll dough into 2-inch sized balls and place 2 inches apart on ungreased cookie sheet. Bake for approximately 12 minutes or until light brown on top. Cool a few minutes before transferring to a cooling rack. Makes approximately 25 cookies
Heat oven to 350 degrees. Grease and flour three 9-inch round cake pans.
Cashew Brittle Janet Scrabeck, Harmony, MN
Cake: In microwave-safe glass bowl, melt butter and chocolate together in microwave on high until melted and smooth, 1 to 1/2 minutes, stirring halfway through. Set aside.
1 C sugar 1 C butter (no substitutes) 1 T light corn syrup 1 1/2 C salted cashew pieces In a 2 quart pan combine sugar, butter and corn syrup. Cook over low heat, stirring occasionally until candy thermometer reaches 290 degrees (this will take around 25-30 minutes). Remove from heat and stir in cashews. Spread on wax paper lined pan. Let cool completely. Then break into pieces.
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Mix flour, sugar, cocoa, baking soda, baking powder and salt in a large bowl until blended. Add sour cream, eggs, 1 C water, chocolate mixture and vanilla; beat 30 seconds on low speed, until dry ingredients are moistened. Increase to medium, beat 2 minutes. Pour into prepared pans. Bake at 350 degrees for 40 minutes or until cake layers spring back when pressed. Cool layers in pans on rack 10 minutes. Remove cakes to rack to cool. Frosting: In a microwave-safe small glass bowl, melt chocolate in microwave on high for 1 minute. Stir until smooth. Set aside. Beat shortening, butter, sour cream, milk, vanilla, salt, 1 C of sugar and the cocoa powder in a medium size bowl until creamy. Gradually beat in remaining sugar and melted chocolate until thick and smooth. Spread first layer with about 2/3 C frosting. Top with second layer, spread with about 2/3 C more frosting. Top with remaining layer. Frost top and sides, swirling decoratively. Garnish with chocolate curls or berries. Makes 12 servings.
Page 20 • 2012 Tasty Temptations
Cakes, Cookies and Candy Pecan Caramel Candies Barb Yetter, Fountain, MN
Luscious Tropical Dream Cake Alice M. Lea, Rushford, MN
63 miniature pretzels 1 (13 oz) pkg. Rolo candies 63 pecan halves
1 can (20 oz) Dole crushed pineapple, (undrained) 1 pkg (2 layer size) yellow cake mix 12 C cold milk 1 can lemon pie filling 2 C thawed Cool Whip 1/2 C Bakers Angel Flake Coconut (toasted) 1/2 C chopped pecans
Line baking sheets with foil. Place pretzels on foil, top each pretzel with a Rolo candy. Bake at 250 degrees for 4 minutes or until candies are softened (candies will retain their shape). Immediately place a pecan half on each candy and press down so candy fills pretzel. Cool slightly. Refrigerate for 10 minutes or until set. Yields 65 candies (about 1 1/4 pounds). Chunky Apple Cake with Butterscotch Sauce Karla Mullenbach, Chatfield, MN 1/2 C butter 2 C sugar 2 eggs 1/2 tsp vanilla 2 C flour 1 1/2 tsp cinnamon 1 tsp. nutmeg 1/2 tsp salt 1/2 tsp baking soda 6 C chopped, peeled apples. In a large bowl cream butter, sugar and eggs. Add vanilla. Combine flour, cinnamon, nutmeg, salt and baking soda. Add to cream mixture. Stir in apples. Bake in greased pan at 350 degrees for 40-45 minutes. Butterscotch sauce: 1/2 C brown sugar 1/4 C butter 1/2 C heavy whipping cream In small pan combine sugar and butter. Cook over medium heat. Add cream. Bring to slow boil. Stirring constantly. Remove from heat and serve with cake. Turtle Fudge Chocolate Chip Cookies Kay Bigalk, Harmony, MN 5 oz. unsweetened chocolate 1/4 C butter 1 (14 oz) can sweetened condensed milk 2 (7.4 oz) pkg chocolate chip muffin mix 2/3 C chopped pecans 48 Rolos Caramel candies Coat cookie sheet with spray. Microwave chocolate & butter in bowl until butter is melted. Stir until smooth. Stir in condensed milk. Stir in muffin mix until blended. Roll tablespoon of dough into balls. Dip bottoms into pecans. Place on sheet nut side up 2 inch a part. Bake at 350 degrees for 7-8 minutes or just until cookies look slightly cracked and centers are still soft. Place chocolate covered caramel into center of cookie. Swirl chocolate gently with knife while candy is warm if desired.
Drain pineapple, reserving 1 cup juice. Set pineapple aside. Prepare cake mix as directed on package. Substituting 1 cup of the juice for 1 cup of the water. Pour batter into greased 15x10x1 pan. Bake at 350 for 15 to 18 minutes or until wooden tooth pick in center comes out clean. Cool completely on wire rack. Stir pineapple in pie filling. Spread over cake. Cover with Cool Whip. Put coconut and pecans on top. When done store in refrigerator. E-Z Pistachio Cookies Gloria Rasmussen Best, Rochester, MN 1 pouch Betty Crocker sugar cookie mix 1 box (4 serving size) pistachio instant pudding mix 1/4 C flour 1/2 C butter or margarine (melted) 2 eggs 1 C dry roasted salted pistachio chopped nuts 1/2 C dried cranberries, (chopped) Mix cookie mix, pudding mix and flour in bowl. Stir in melted butter and eggs until soft dough forms. Add pistachios and cranberries; blend well. Use small cookie scoop or teaspoon and drop dough on ungreased cookie sheet. Press with fingers to slightly flatten. Bake 350 degrees for 9 to 11 minutes. Cool for 2 minutes, remove from cookie sheet. Store in tightly covered container at room temperature. Egg Licous Cake Gene Major, Preston, MN 2 butter (yellow) cake mix 1 C flour 1 C sugar 1 1/4 C oil 2 C sour cream 10 eggs Bake for 1 hour at 350 degrees. Frosting: 1 stick butter 4 C powdered sugar Evaporated milk 1/3 C cocoa Cream butter & sugar. Mix in cocoa. Add milk until smooth & easily spread.
2012 Tasty Temptations • Page 21
Dips, Sauces and Spreads Beer Cheese Dip - 1st Place Marilyn Schreier, Preston, MN
Bagel Dip - 3rd Place Denise Pagel, Chatfield, MN
2 pkg (8 oz) cream cheese, softened 1 pkg dried ranch dip 8 oz shredded cheddar cheese 1/4 C beer
1 1/3 C mayonnaise 1 1/2 C sour cream 1 small jar dried beef, chopped (or to taste) 2 tsp dill weed 2 tsp all purpose seasoning (accent) 2 T dried parsley 1 small onion, chopped
Combine cream cheese and ranch. Mix in beer until cream cheese is smooth. Mix in cheese. Chill over night.
Marilyn Schreier
Denise Pagel
Assorted bagels (plan, onion, wheat) Mix first 7 ingredients together. Refrigerate. Best made ahead to blend flavors. Serve with bagels, cut into bite size pieces.
Apple Brickle Dip - 2nd Place Karla Mullenbach, Chatfield, MN 1 pkg (8 oz) cream cheese 1/2 C brown sugar 1/4 C sugar 1 tsp vanilla 1 pkg. English toffee bits 3-4 medium apples-cut up
Chip & Cracker Dip Janet Scrabeck, Harmony, MN
Beat cream cheese, sugars and vanilla. Fold in toffee bits when ready to serve.
Karla Mullenbach
Layer: 8 oz shredded corned beef 7 oz can sauerkraut/drained 6 oz swiss cheese Bake at 350 degrees for 45 minutes. Reuben Dip Tara Stejskal, Fountain, MN
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1 8 oz package of cream cheese 1 8 oz sour cream 1 pkg of corned beef, (chopped) 2 C of swiss cheese 1 8 oz can of sauerkraut Mix all together in sauce pan and melt together and keep warm in crock pot. Serve with tortilla chips.
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Page 22 • 2012 Tasty Temptations
Dips, Sauces and Spreads Italian Garden Sauce (Great homemade spaghetti sauce) Susan Hovey, Preston, MN 1 lb bulk Italian sausage 8 C diced peeled fresh tomatoes 2 medium green peppers, diced 1 large onion, diced 1 to 2 garlic cloves, minced 1 can (15 oz) tomato sauce 1 1/2 cups water 2 T dried parsley flakes 1 T dried oregano 1 T dried basil 1 T dried Italian seasoning 1 tsp salt In a large Dutch oven, brown and crumble sausage; drain. Add tomatoes, green peppers, onion, garlic, tomato sauce, water and seasonings. Cook uncovered for 2.5 or 3 hours or until sauce reaches desired thickness. Serve over pasta. Makes approximately 8 cups. Pepper Jelly Bonnie Heidtke, Fountain, MN Prep. 50 minutes. Process 5 minutes 2 to 4 jalapeño peppers, halved and seeded. 1 1/2 C cranberry juice cocktail 1 C vinegar 5 C sugar 1/2 of a 6 oz package (1 foil pouch) liquid fruit pectin 5 tiny hot red peppers In a medium saucepan, combine jalapeño peppers, cranberry juice cocktail and vinegar. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Strain mixture through a sieve or cheese cloth. You should have 2 cups of liquid. Discard pulp. In a 4-quart pan, combine the 2 cups liquid and sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin and tiny hot red peppers. Return to a full rolling boil; boil for 1 minute, stirring constantly. Remove from heat. Quickly skin off foam with a metal spoon. Ladle at once into hot, sterilized half pint jars, leaving 1/4 inch headspace and making sure each jar contains one tiny red pepper. Wipe jar rims, adjust lids. Process in a boiling water canner for 5 minutes (start timing when water begins to boil). Remove jars and cool on a wire rack till set (2 to 3 days). Make 5 half-pints. There is no fat!
Salmon Spread Barb Yetter, Fountain, MN 1 C pink salmon, bones and skin removed 4 oz cream cheese, softened 1 tsp dill weed 1 tsp onion, minced Mix all ingredients together. Refrigerate. Serve with crackers. Salmon Pate Irma Faulkner, Rushford, MN 1 (15 1/2 oz) can of salmon, drained 1/2 tsp salt 1 (8 oz) cream cheese 1/8 tsp pepper 2 T green onion, chopped 1/8 tsp dill weed 1 T lemon juice 2 T capers, drained Place the first 7 ingredients into the blender. Blend until smooth. Stir in capers. Place in a bowl. Refrigerate until well chilled for about 2 hours. Serve with chips or crackers. Spicy Buffalo Chicken Dip Rob Mason, Preston, MN Mix the following together: 1/2 C Frank’s Red Hot Sauce 1/2 C creamy blue cheese dressing 1/2 C blue cheese crumbles 1/2 C shredded mozzarella cheese 12.5 oz can of chicken breast (finely cut) 8 oz cream cheese (room temperature) Serve with celery sticks or crackers. Caramel Apple Dip Sue Hyke, Preston, MN 1 pkg (8 oz) cream cheese 1/2 C brown sugar 1/4 C caramel ice cream topping 1 tsp vanilla 1 C marshmallow creme 3 tart apples 2 T lemon juice 2 T water Beat cream cheese, sugar, topping and vanilla until smooth. Fold in creme. Cut apples into vertical slices. Combine lemon juice and water. Toss with apples. Drain.
2012 Tasty Temptations • Page 23
Special Diet Summer Sausage - 1st Place Barb Yetter, Fountain, MN
Egg, Dairy, Nut Free Cake - 3rd Place Marilyn Schreier, Preston, MN
2 lbs. hamburger 2 T Morton’s Tender Quick 1/2 tsp garlic powder 1 tsp onion powder 1 C water Hickory smoke flavoring (optional)
1 1/2 C flour 1/2 tsp salt 1 C white sugar 1/4 C unsweetened cocoa powder 1 tsp baking soda 5 T vegetable oil 1 T white vinegar 1 tsp vanilla 1 C cold water 1/2 C semi-sweet chocolate chips
Barb Yetter
Combine all ingredients and shape into 2 rolls, each about 12 inches long. Refrigerate 24 hours. Pierce each roll with a fork and bake on a rack at 150 degrees for at least 8 hours. Yield 80 slices 1/4 inch thick, 3 slices has 55 calories. Flourless Chocolate Cake - 2nd Place Irma Faulkner, Rushford, MN 8 oz. good bittersweet chocolate (chopped) 2 sticks (1/2 pound) unsalted butter 1-1/2 C sugar 6 large eggs 1 C unsweetened cocoa powder Use a 10-inch spring pan. Put a rack in middle Irma Faulkner of oven and preheat oven to 350 degrees. Butter pan, line bottom with a round of parchment or wax paper and butter paper. Melt chocolate with butter in a medium metal bowl set over sauce pan of barely simmering water, stirring until smooth. Remove bowl from heat and whisk in sugar. Add eggs one at a time, whisking well after each addition. Sift cocoa powder over chocolate and whisk until just combined. Pour batter into pan. Bake until top has formed a thin crust and a toothpick inserted in center of cake comes clean with moist crumbs adhering, 35-40 minutes. Cool cake on a rack for 10 minutes, then remove side of pan. Invert onto a plate and reinvert onto rack to cool completely. Dust cake with cocoa powder before serving.
Marilyn Schreier
Preheat oven to 350 degrees. Grease an 8x8 baking pan. In a large bowl, combine flour, salt, sugar, cocoa powder, baking soda. Mix well with a fork, then stir in oil, vinegar & vanilla extract. When dry ingredients are thoroughly moistened pour in cold water and stir until batter is smooth. Stir in chocolate chips and pour batter into pan. Bake 30-35 minutes, until a toothpick inserted in center comes out clean. Cool. Diet Soup Janet Scrabeck, Harmony, MN 2 C fat free chicken or vegetable broth 1 pt. tomatoes (stew) 1 C carrots, chopped or grated 1/2 C onions, chopped Use any vegetable frozen or fresh 1/4 tsp basil 1/4 tsp marjoram 1/4 tsp oregano Garlic salt to taste Saute veggies & add to broth, tomatoes and spices. Simmer for 15 minutes. Gluten Free Meatloaf Doreen Amy, Chatfield, MN
Open 6 days a week
Restaurant & Supper Club
Hwy. 52 & 16 • Preston, MN • 507-765-3388
evening specials Includes salad bar or tossed salad
Monday - CLoSEd TuESday - Prime Rib WEdnESday Fish Fry - Bread basket, cole slaw, potato or salad bar ThuRSday - BBQ Pork Ribs FRIday - new york Strip or Pike SaTuRday - Prime Rib Sunday - new york Strip or Pike
Book your holidAy pArties soon! excellent lunch & evening dinner specials
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Try our Plenty for $22!
Tuesdays ~ Thursdays ~ Sundays • 4pm to close! Choose 1 of the appetizers (onion rings, battered fried mushrooms, spinach dip, haystack onion rings or cheese curds) or 2 beverages (pop, milk, coffee or tea) and 2 of the entrees (shrimp, sirloin steak, ham steak, pork chop, haddock, bacon cheeseburger, turkey burger, chick-ka-bob, oriental chicken salad) Includes choice of potato, bread basket and a trip to salad bar ~ all for $22. no discounts apply to this special.
2 lbs. burger or ground turkey 1 1/2 C chopped rice & potato flakes (enough to make workable) 2 eggs 1-4 oz. can tomato sauce 2 T Lea Perrin Worcestershire Sauce Gluten Free Ketchup Mix all ingredients together. Put in bread loaf pan. Coat with ketchup. Bake 1 1/2 hours at 350 degrees until done.
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