The Hutchinson News • An Advertising Supplement
Sunday, November 24, 2013
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Sunday, November 24, 2013
An Advertising Supplement • The Hutchinson News
The Hutchinson News • An Advertising Supplement
Sunday, November 24, 2013
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Sunday, November 24, 2013
FIRST PLACE APPETIZER: Sweet & Spicy Jalapeno Poppers Annette Geier, Jetmore
6 Jalapeno peppers 4 ounces cream cheese, softened 2 tablespoons shredded cheddar cheese 6 bacon strips, halved widthwise ¼ cup packed brown sugar 1 tablespoon chili seasoning Directions Cut jalapenos in half lengthwise and remove seeds; set aside. In a small bowl, beat cheeses until blended. Spoon into pepper halves. Wrap a half-strip of bacon around each half. Combine brown sugar and chili seasoning ; coat peppers with sugar mixture. Place in a greased 15 in. x 10 in x 1 in baking pan. Bake at 350 degrees for 18 -20 minutes or until bacon is firm. Yield: 1 dozen
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HONORABLE MENTION Parmesan Potato Balls Laurie White, Geneseo
2 ½ pounds potatoes, peeled and cubed (about 3 large potatoes) 2 ounces cream cheese, softened 2 Tablespoons milk 1 Tablespoon butter, softened ¼ cup grated Parmesan cheese 1 Tablespoon chopped green onion 2 ½ teaspoons onion soup mix ½ teaspoon salt 1/8 teaspoon hot pepper sauce Dash pepper 1 egg, lightly beaten 1 ½ cups crushed cornflakes Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. In a large bowl, mash the potatoes. Beat in the cream cheese, milk and butter until smooth. Stir in the Parmesan cheese, onion, soup mix, salt, hot pepper sauce and pepper. Shape into 1 ½ inch balls. Place the egg and cornflakes in separate shallow bowls. Dip potato balls in egg, then roll in crumbs. Place on ungreased baking sheets. Bake at 400 degrees for 15-18 minutes or until crisp and golden brown. Yield: 4 ½ dozen
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Mexican Chicken Dip Nancy Foster Terrill, Hutchinson
1 large chicken, cooked, cut into small pieces 3 (4oz) cans chopped green chili’s 3 (10 1/2oz) cans Cream of Chicken soup (undiluted) 1 pkg. corn tortillas, quartered 1 small chopped onion 1 – 2 C. shredded cheddar cheese 1 C. jalapeno or hot pepper cheese, shredded Mix soup and chicken together. In crockpot, start with a layer of soup mixture, followed by a layer of tortillas, chili’s, onion, and cheeses. Continue layering, ending with a top layer of cheese. Cook on high 3 hours, or up to 5 hours on low. Serve with crispy taco chips (Tostitos scoops work well)
Jingle Bell Shrimp Spread Margaret Mast, Hesston
4 (3 oz.) pkg. cream cheese, softened 1 (6 oz.) can small shrimp, rinsed & drained 1 cup chopped onion 1 cup shopped celery Stuffed olives Assorted crackers Beat cream cheese until smooth. Stir in shrimp, onion, and celery. Spread onto platter in the shape of a bell. Place one olive at the base of the bell for a clapper. Cut remaining olives in half and outline bell. Serve with crackers.
Holiday Snack Mix Anita Kroeker, Hutchinson
3 cups cinnamon toast-flavored cereal 2 cups chocolate bear-shaped graham snacks
APPETIZERS 2 cups peanuts 1 ½ cups red and green M&Ms Combine all ingredients in a large bowl, stir to mix. Store in a tightly covered container.
Chicken Enchilada Dip Roll-Ups Keona Jordan, Nickerson
Makes about 3 dozen Ingredients: 2-8 oz. Packages cream cheese, softened 1 ½ cups shredded Mexican blend cheese 1 Teaspoon garlic, finely minced 1 ½ tablespoons chili powder 1 teaspoon cumin ½ teaspoon ground coriander 1 teaspoon salt ½ teaspoon ground pepper Cayenne pepper to taste 3 chicken breasts, cooked and shredded 4 green onions, chopped 10 oz. can Rotel tomatoes, drained with juice reserved 1 package burrito sized tortillas Instructions: Mix cheeses together until well blended. Add all remaining ingredients, using remaining Rotel juice as needed to thin mixture, and mix well. Cover and refrigerate for at least one hour. Place one heaping spoonful onto tortilla. Spread to edges using a metal spatula. Roll and cut into slices. Notes: Substitute out the garlic and spice seasonings with one half to one whole packet of pre-made taco seasoning, tasting to determine the amount of seasoning desired.
Sunday, November 24, 2013
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Stuffed Cucumbers Jill Foss, Hutchinson
¼ lb. cooked ham, finely diced 1 T. Dijon mustard 1 celery rib, finely chopped 1 large dill pickle, finely chopped ½ c. Spanish olives ¼ small red onion, finely chopped 2 T. parsley salt and pepper 2 T. mayonnaise 1 long seedless cucumbers In a bowl combine ham, celery, olives, parsley, mayonnaise, mustard, pickle, and red onion; add salt and pepper to taste and mix well. Slice the cucumber into 1½” slices. With a small melon baller or teaspoon scoop out a little from the center of each slice to form a small cup. Fill each cup with 1 T. of the ham mixture. Serve cold. Makes 4-6 servings.
Sweet Potato Balls
LaShaina Lee-Flax, Dodge City 2 cups hot mashed sweet potatoes 1/4 cup pineapple juice 1 cup crushed cornflakes cereal 1 bag of marshmallows Add pineapple juice to the hot mashed sweet potatoes and beat with electric mixer until mixture is smooth. Form balls by rolling 1 marshmallow in the sweet potato mixture. Try to keep the marshmallow in the center of the ball. Roll the balls in the crushed cornflakes until they are well coated. Bake at 350* in the oven for 25 to 30 minutes.
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Sunday, November 24, 2013
APPETIZERS
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Baked Camembert in Puff Pastry
1 cup flour 1/2 cup quick-cooking oats 1/2 cup better, softened
1 Pkg (17-1/4 oz.) frozen puff pastry (2 sheets) 1 Wheel (8 oz.) Camembert or Brie cheese (Approximately 4" in diameter) 2 T. apricot jam* 1 T. toasted chopped almonds 1 Egg yolk 1 T. water Remove 1 sheet of puff pastry from package. (Rewrap the remaining sheet and return to freezer for later use.) Let puff pastry sheet to stand at room temperature for 20 to 30 minutes to thaw slightly. Unfold pastry sheet; roll to an 11" square. Cut to make a circle 11" in diameter. Use trimmings for cutouts, if desired. Preheat oven to 425 degrees. Do not remove rind from cheese. Cutting at an angle 1/4" from edge of cheese make a 3/4" deep circle around cheese cutting to the center. Remove top of cheese; spread with jam and sprinkle with almonds. Replace top of cheese. Place cheese in the center of pastry circle. Pull up pastry around cheese; pleat pastry in center and trim excess as necessary Top with pastry cutouts, if desired. Lightly brush pastry with beaten egg yolk and water mixture. Place on heavy baking sheet. (Or use 2 cookie sheets) Bake 25 minutes or until golden. Let stand 10 minutes on wire rack, then refrigerate 45 minutes to 1 hour or until cheese in pastry feels slightly cool to touch. (If not cooled enough, the cheese will be too soft to cut.) Serve with wedges of fruit, if desired. 6 servings! *You may use peach jam or orange marmalade in place of the apricot jam.
Cake: 1 cup sugar 1 cup butter, softened 2 eggs 1-¼ cup sour cream 1 tsp. vanilla 3 cups flour 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt
Janie Colle, Hutchinson
Cranberry Cream Cheese Spread Evelyn McIver, Buhler
1-8oz. package cream cheese (non-fat variety may be used) 1 c. dried cranberries 1/4 tsp. ginger 1 c. golden raisins 1 c. almonds 1 bunch green onions-chopped 1 c. sweet & sour sauce with ginger Mix all ingredients, except cream cheese. Let set to blend. Pour over cream cheese. Serve with a variety of crackers. (Health conscious)
Peach Cobbler Coffee Cake Arlene Bontrager, Hutchinson
Filling: 2 (21 0z.) cans peach pie filling or make your own Topping: 1 cup firmly packed brown sugar
Glaze: 1 cup powdered sugar 1 to 2 T. milk Heat oven to 350 degrees. In medium bowl, stir together filling ingredients; set aside. In medium bowl, stir together all topping ingredients until crumbly; set aside. In large mixer bowl beat sugar and 1 cup butter at medium speed, scraping bowl often, until light and fluffy (1 to 2 minutes). Add eggs, sour cream and vanilla; continue beating, scraping bowl often, until smooth (1 to 2) minutes. Add remaining cake ingredients; continue beating, scraping bowl often, until smooth (1 to 2 minutes). Spread half of batter in greased 13 x 9 inch baking pan. Spread peach filling over batter. Drop spoonfuls of remaining batter over filling (do not spread). Sprinkle with topping. Bake for 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool at least 15 minutes. Meanwhile, in small bowl, stir together glaze ingredients until smooth; drizzle over cake. I can my own peach pie filling and use 1 quart for the filling instead of store bought pie filling.
Pecan Spread Deluxe Wanda Simon, Hutchinson
2 TBSP. milk 8 oz. cream cheese, softened ½ cup dairy sour cream 2 ½ oz. dried beef, chopped 2 TBSP. onion flakes ½ tsp. garlic salt ¼ tsp. pepper ¼ cup chopped green pepper 1 ½ cups pecans, chopped 2 TBSP. butter Preheat oven to 325 degrees. Add milk to cream cheese and blend thoroughly. Blend in sour cream. Add beef, onion flakes, garlic salt, pepper and green pepper. Sauté pecans in butter till brown. Stir 1 cup pecans into cheese mixture. Place in oven proof serving dish. Put remaining ½ cup nuts on top. Bake 25 minutes. Serve with crackers.
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APPETIZERS
Sunday, November 24, 2013
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Sunday, November 24, 2013
APPETIZERS
An Advertising Supplement • The Hutchinson News
Relish
Mozzarella Sticks
Part 1 4 cups green tomatoes 4 cups onions 4 cups cabbage 12 green peppers 6 red peppers ½ cup salt Grind, then mix in salt. Let stand overnight. Drain and rinse well. Drain.
2 eggs 1 Tablespoon water 1 cup dry bread crumbs 2 ½ tsp. Italian seasoning ½ tsp. garlic powder 1/8 tsp. pepper 12 sticks string cheese 3 Tablespoons flour 1 Tablespoon butter, melted Spaghetti sauce
Lois Hofmeier, Harper
Part 2 6 cups sugar 1 ½ teaspoons turmeric 1 Tablespoon celery seed 1 ½ Tablespoons mustard seed 4 cups vinegar 2 cups water Heat to boil and put in vegetables and simmer 5 minutes over medium heat Keep mixture hot while putting into sterile jars. Seal. Makes 8 pints.
BLT Bites
Becky Lyman, Hutchinson 16-20 cherry tomatoes 1 lb bacon-cooked-crumbles ½ cup mayonnaise 1/3 cup chopped green onions 3 Tablespoons grated Parmesan cheese 2 Tablespoons snipped fresh parsley Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. In a small bowl, combine all remaining ingredients. Mix well. Spoon into tomatoes. Refrigerate for several hours.
Debbie Mead, Pretty Prairie
In a small bowl, beat eggs and water. In a plastic bag, combine bread crumbs, Italian seasoning, garlic powder and pepper. Coat cheese sticks in flour, then dip in egg mixture and bread crumb mixture. Repeat egg and bread crumb coatings. Cover and chill for about 4 hours or overnight. Place on an ungreased baking sheet; drizzle with butter. Bake, uncovered, at 400 degrees for 6-8 minutes or until heated through. Use spaghetti sauce for dipping.
Piquant Dip
Pauline Moore, Mt. Hope ½ cup cottage cheese 1 cup sour cream 1 egg, hard cooked, diced ¼ cup minced green pepper 1 Tablespoon ketchup 1 ½ tsp. horse-radish 1 tsp. Worcestershire sauce ½ garlic clove, minced ½ tsp. dry mustard ½ tsp. salt Mix cottage cheese and sour cream. Stir in remaining ingredients. Cover and chill 2 hours to blend flavors. Serve as a dip for crackers, chips or vegetables. Makes 1 ½ cups.
The Hutchinson News • An Advertising Supplement
APPETIZERS
Cranberry Cheese Spread Renetta Stucky, Moundridge
1 pkg. (8 oz.) cream cheese, softened ½ cup sour cream 2 Tablespoons honey ¼ tsp. ground cinnamon 1 can (16 oz.) whole berry cranberry sauce 1/3 cup slivered almonds, toasted. Assorted crackers In a small mixing bowl, beat the cream cheese, sour cream, honey and cinnamon until smooth. Spread onto a serving plate or dish. Stir in cranberry sauce until it reaches spreading consistency. Spread on top of cream cheese mixture. Sprinkle with almonds. Cover and refrigerate for 2-3 hours. Serve with crackers. Yield 12-14 servings.
Zucchini Patties: Donna Maskus, Hays
3 cups peeled and shredded zucchini 3 beaten eggs salt to taste Just before you’re ready to start frying, mix the above three ingredients. Drop by tablespoon onto preheated buttered frying pan. Mash and shape into patties and fry until golden brown on each side. Top with a slice of cheese and serve. These little appetizers are sure to be a special dish for you during the holidays.
Quick Punch
Mildred Goering, Hutchinson 1 Qt. sherbet, any flavor 3-1pt. 12 oz. bottles lemon-lime soda Scoop sherbet into punch bowl. Carefully add lemon-lime soda. Ladle into punch cups. Makes 20 to 30 four ounce servings.
Sunday, November 24, 2013
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The Hutchinson News • An Advertising Supplement
APPETIZERS
Sunday, November 24, 2013
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Polish Piggies
Tortilla Roll ups
1# Polish sausage, cut into 36 half inch slices 1 beaten egg frozen puff pastry, thawed sesame seeds
1 8oz cream cheese 1/3 c. salsa 1/4 c chopped green chilies 1/2 tsp garlic salt 1/2 tsp chili powder 6 10in. flour tortillas Beat cream cheese until smooth. Add the rest of the ingredients and mix well. Spread over the tortilla's and roll up. Chill about 2 hrs then cut the roll ups and serve.
Diana Krol, Nickerson
Apricot Mustard Dip 6 T Dijon mustard 2 T mayonnaise 1/4 C apricot jam Brush a sheet of puff pastry with beaten egg. Cut pastry into 36 circles with a 1 1/4" fluted cookie cutter. Top each sausage round with a pastry circle and sprinkle with seeds. Skewer each stack with a toothpick and bake on a oiled cookie sheet at 400 degrees until golden (18-20 min). Stir the Dip ingredients together and serve with the warm Polish Piggies.
Chile Spiced Pecans
Brenda Smith, Hutchinson
Tailgate Sandwiches Grace Shive, Mt Hope
1 package Hawaiian sweet rolls (12 to a package) 1 lb of shaved black forest ham 12 oz of Provolone cheese 1-8 oz tub Philadelphia chive and onion cream cheese
Rochelle Hippen, Hutchinson 3 cups shelled pecans 2 Tablespoons olive oil 1 tsp. chile powder ½ tsp. cayenne pepper ½ tsp. ground cumin 1 tsp. Worcestershire sauce 1 tsp. salt
In a large heavy sauté pan, heat olive oil for 15 seconds. Add chile powder, cayenne pepper, and cumin to oil. Add the pecans and stir to mix with the spices. Add Worcestershire sauce and salt, and toss to coat. Remove the nuts from pan and place on a baking sheet. In the preheated 350 degree oven, bake for 5-10 minutes, stirring frequently. Cool before serving. Store in an air-tight container. Makes 3 Cups. Pistachios, walnuts, or almonds may be substituted.
Split the rolls in half horizontally and spread the whole tub of cream cheese on the cut side of the top and bottom rolls. Place the bottom half of the rolls in a greased baking dish. Layer the meat and cheese alternately, starting and ending with the meat. Place the top buns on top. Melt in sauce pan: 1/2 c butter 1/4 c parmesan cheese 2 T. worcestershire sauce 1 ½ teaspoons dried minced onion Pour over the assembled sandwiches and let stand for 20 minutes. Bake covered for 20 minutes at 350 degrees. These are a Sunday favorite at our house. They are great with a big pot of soup!! If you are fixing them as a meal or for hearty eaters, you can use the Hawaiian buns (6 to a package) and increase the ham to 1 ½ lbs.
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Sunday, November 24, 2013
An Advertising Supplement • The Hutchinson News
Tumbleweed 1 (After Dinner Drink) Lee Hoefmeier, Harper
1 oz. Dark Crème de Cacao 1 oz. Kahlua 1 scoop vanilla ice cream Nutmeg Blend all together in blender. May add more ice cream to keep it slushy. Serve in stem and sprinkle top with nutmeg.
Tumbleweed 2 Lee Hoefmeier, Harper
1½ oz. Dark Crème de Cacao ½ oz. light Crème de Cacao 1 oz. Kahlua Scoop Vanilla ice cream Nutmeg Maraschino cherry Cool whip Blend first 4 ingredients. May add more ice cream to make it heavy slushy. Top with whipped cream, maraschino cherry and nutmeg for garnish. Serve in a stem glass.
FIRST PLACE WINNER Jane's Fiesta Egg Casserole Diana Krol, Nickerson 10 eggs 2 C Monterey Jack cheese, (8 oz) grated 2 C Cheddar cheese, (8 oz) grated 2 C cottage cheese 2 cans chopped green chilies 1/2 C butter 1/2 C flour 1 t baking powder 1/2 t salt prepared salsa Beat eggs hard for 2 minutes. Stir in cheeses and remaining ingredients; mix well. Pour mixture into a buttered 13 x 9" pan and bake at 350 degrees until edges are golden and the center tests set (45-50 minutes). Serve hot from the oven with salsa. Serves 8-10. My friend Jane served this several years ago at our prayer group brunch. It is the best egg casserole I've ever eaten!
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Sunday, November 24, 2013
HONORABLE MENTION Hearty Sheperd’s Pie
ENTREES
Becky Lyman, Hutchinson
1 ½ lb. ground chuck 2 carrots-sliced 1 onion-chopped 1 green bell pepper-chopped 1 garlic clove-pressed 1 (14.5) oz. can diced tomatoes with basil, garlic, oregano 2 teaspoons Worcestershire sauce ½ teaspoons salt ¼ teaspoons pepper 1 bay leaf 2 Tablespoons flour 2 Tablespoons water 1 cup frozen English peas thawed 2 ¼ lb potatoes, pealed-cubed 1/3 cup milk ¼ cup grated Parmesan cheese 2 Tablespoons butter 1/8 teaspoons salt Cook first 5 ingredients in a large skillet over medium-high heat, stirring until meat crumbles. Drain well and return to skillet. Stir in diced tomatoes and next 4 ingredients. Bring to a boil. Cover, reduce heat, and simmer 15 mins. Remove from heat, discard bay leaf. Combine flour, water, stirring until smooth; gradually stir into meat mixture. Stir in peas. Spoon into a lightly greased 3 quart baking dish cover and chill overnight. Let stand at room temperature 30 min. before baking. Cook potatoes in boiling water to cover 15 mins. or until tender; drain. Beat potato and next 4 ingredients at medium speed with an electric mixer 2 minutes or until smooth. Spread evenly over meat mixture. Bake at 350 for 40 minutes: Let stand 10 minutes.
Chicken Every Sunday
Nancy Foster Terrill, Hutchinson (This was my Mother-in-Laws’ recipe) – funny thing is I hardly ever fixed it on a Sunday !
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1 C Minute Rice (white or brown) 1 Raw Chicken, cut into pieces 1 pkg. Dry Onion Soup mix 1 small can Cream of Celery Soup 1 small can Cream of Mushroom Soup (can substitute Cream of Chicken soup 1-2 soup cans full of milk Mix all soup, milk and dry onion mix together. Grease 9 x 13 pan, pour rice evenly into pan. Pour soup mixture evenly over rice, stir to mix. Add chicken pieces to top of rice mixture, salt and pepper to taste. Cover with foil, and cook 4 hours @ 275 degrees.
Turkey Casserole Anita Kroeker, Hutchinson
1 (12 oz.) pkg. frozen egg noodles 1 (10 ¾ oz.) can cream of mushroom soup ½ cup milk ½ cup water 2 cup shredded cheddar cheese 1 ½ cup turkey, cooked, cubed 1 ½ cup mixed frozen peas and carrots, thawed 2 Tlbs. pimiento ¼ cup seasoned bread crumbs 2 Tlbs. Parmesan cheese Cook noodles, uncovered, in boiling water for 20 minutes, stirring occasionally. Drain. Combine soup, milk, water, and cheddar cheese in 3 quart saucepan. Cook and stir over medium heat until cheese melts and sauce is hot. Stir in cooked noodles, turkey, peas, carrots, and pimiento. Spoon mixture into greased 11 x 8 inch baking dish. Combine crumbs and Parmesan cheese and sprinkle over top. Bake, uncovered, in 375 degree oven for 30 minutes or until hot.
Cranberry-Stuffed Pork Chops Annette Geier, Jetmore
2 teaspoons dried rosemary, crushed ½ teaspoon rubbed sage ½ teaspoon dried tarragon ½ teaspoon salt ½ teaspoon pepper ¼ cup butter, melted 5 slices day-old bread, cut into ½ inch cubes ¾ cup whole-berry cranberry sauce 2 tablespoons water 6 bone-in pork rib chops (1 inch thick) 1 tablespoon vegetable oil Combine the rosemary, sage, tarragon, salt and pepper; set half aside. In a large bowl, combine remaining seasonings and butter. Add the bread cubes, cranberry sauce and water; toss to coat. Cut a pocket in each chop by slicing almost to the bone. Spoon ¼ cup stuffing into each pocket. Rub reserved seasonings over chops. In a large skillet, brown chops in oil. Transfer to a 13 inch x 9 inch x 2 inch baking pan. Bake, uncovered, at 325 degree for 1 to 1 ¼ hours or until pork juices run clear and a meat thermometer reads 160 degrees. Yields 6 servings.
Apricot Pork Chops Jill Foss, Hutchinson ¾ c. orange juice ¼ c. water ½ c. dried apricots ¼ t. ground cloves ¼ c. sugar 6 pork chops In small saucepan combine orange juice, apricots, sugar, water, and cloves. Bring to boil; cover and simmer till fruit is tender, 20-25 mins. Brown chops in non-stick skillet. Place chops in 8x11 baking dish and spoon fruit mixture over each chop. Cover and refrigerate 8 - 24 hours. Preheat oven to 350 degrees. Bake, covered, until tender, 45-50 minutes.
The Hutchinson News • An Advertising Supplement
ENTREES
German Stuffing
LaShaina Lee-Flax, Dodge City 3 loaves of white bread 5 large eggs 1 pint of heavy whipping cream 1 stick of butter 2 teaspoons of salt 1/2 teaspoon of allspice 1 small white onion Lay out bread on cookie sheets and leave over night so bread is dry and crisp. Crumble bread into a food processor and grind up the bread. Dice the onion. Mix all the ingredients, except the heavy whipping cream, together. Add the heavy whipping cream slowly until the mixture forms a ball. Put the mixture into a roasting pan and bake uncovered at 350* for about 1 hour or until the stuffing is golden brown and baked completely through. Serve with turkey or chicken.
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Southwest Creamy Pasta Bake Arlene Bontrager, Hutchinson
12 oz. uncooked spiral or penne pasta 3 cups cubed cooked chicken or turkey breast 2 cups (16 oz.) sour cream 2 cups shredded Colby-Jack cheese 1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted 1 can (10-3/4 oz.) cream of celery soup, undiluted 1 can (10 oz.) green chili salsa 1 cup chopped green onions 1 can 4-1/4 oz.) chopped ripe olives Cook pasta according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain pasta; stir into chicken mixture. Transfer to a greased 13 x 9 x 2-inch baking dish. Bake, uncovered, at 350 degrees for 30-35 minutes or until heated through. Yield: 8 servings.
Baked Chicken Sandwiches Wanda Simon, Hutchinson
Manicotti
Geri Shafer, Hutchinson 1 lb. hamburger 1 cup creamed cottage cheese 4 oz. shredded Mozzarella cheese 1/2 teaspoon salt 1/2 cup mayonnaise 8 Manicotti, cooked and drained 1 jar (16 oz.) spaghetti sauce Parmesan cheese Brown meat, drain fat. Mix cottage cheese, Mozzarella cheese, salt and mayonnaise in a bowl. Stir into beef. Fill each Manicotti with filling. Place in baking dish that has been lightly greased. Pour sauce over noodles. Sprinkle with Parmesan cheese. Cover with foil. Bake at 350 for 20 minutes. Remove foil, bake 10 minutes longer.
Holiday Shrimp Casserole Janie Colle, Hutchinson
2-3 lbs. shrimp, ooked, peeled and cleaned* 1 Cup rice, cooked 1 Cup grated Sharp Cheddar cheese 1 Can (10-3/4 oz.) cream of mushroom soup 1/2 Cup chopped green pepper 1/2 Cup chopped green onion 1/2 Cup chopped celery 1/2 Cup (1 stick) butter 8 Lemons, sliced very thin *Shrimp can be bought at the store that is already prepared for this recipe. Mix shrimp, cooked rice, cheese and soup together. Saute green peppers, green onions and celery in butter. Add to shrimp mixture. Pour into 9 x 13 inch casserole and completely cover with lemon slices. Cover with foil and bake 20 minutes at 375 degrees. May be frozen ahead. Serves 6-8.
Meatball Casserole Evelyn McIver, Buhler
2 cans crescent roll dough 8 oz. light cream cheese 1 T. garlic spread seasoning 1 ½ - 2 # pre-cooked meatballs, cut in ¼ pieces 3 c. spaghetti sauce 2 c. shredded mozzarella cheese Spray bottom and sides of 2 8x8 inch pans. Preheat oven to 350 degrees Spray pans with vegetable spray. Cover bottom and sides with roll dough. Mash cream cheese, add seasoning and spread over the dough. Combine meatballs and sauce and spoon over cheese. Top with mozzarella. Bake 30 minutes. Note: May use 9 x 13 inch pans however it must be baked longer.
3 ½ TBSP. margarine 3 to 4 TBSP. flour ¾ cups milk (reserve 3 tablespoons for dip) 1 can mushroom soup 1 TBSP. grated onion 1 ½ cups diced chicken or turkey 1 small jar pimento 8 slices white bread (with crusts removed) 2 eggs 1 cup crushed potato chips ½ cup slivered almonds Melt margarine, add flour. Stir in milk and mushroom soup. Let cool and add grated onion, chicken and pimento. Chill overnight. When ready to bake, spread chicken mixture on 4 slices of bread, top with remaining bread. Chill. When ready to serve, beat 2 eggs and 3 tablespoons milk. Dip sandwich into mixture, roll in crushed potato chips and slivered almonds. Bake 30 minutes at 350 degrees on an oiled cookie sheet.
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Sunday, November 24, 2013
Bruschetta Chicken
ENTREES
Debbie Mead, Pretty Prairie
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Cover and bake at 350 degrees for one hour. Uncover during the last 15 minutes of baking. Serves: 6-8
½ cup flour 2 eggs lightly beaten 4 boneless skinless chicken breast halves ¼ cup parmesan cheese ¼ cup dry bread crumbs 1 Tablespoon butter, melted 2 large tomatoes, chopped 3 Tablespoons basil 2 garlic cloves, minced 1 Tablespoon olive oil ½ tsp. salt ¼ tsp. pepper Place flour and eggs in separate shallow bowls (I like pie pans). Dip chicken in flour, then in eggs; place in a greased 13 x 9 inch baking dish. Combine the parmesan cheese, bread crumbs and butter; sprinkle over chicken. Loosely cover baking dish with foil. Bake at 375 degrees for 20 minutes. Uncover; bake 5-10 minutes longer or until top is browned. In a bowl, combine rest of the ingredients. Spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through. Makes 4 servings.
Stuffed Turkey Rolls with Cranberry Glaze
Turkey-Broccoli Casserole
Heat butter in a large nonstick skillet over medium-high heat. Add apple, onion, and garlic to pan; sauté’ 5 minutes or until tender, stirring occasionally. Add broth and sage to pan; bring to a boil. Stir in stuffing mix. Remove from heat; set aside. Place each turkey cutlet between 2 sheets of heavy duty plastic wrap; pound to ¼ inch thickness using a meat mallet or small heavy skillet. Spread ¼ cup stuffing mixture evenly over each cutlet, leaving a ½ inch boarder around edges. Roll up jelly-roll fashion; secure each roll with wooden picks. Sprinkle rolls evenly with salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add rolls to pan; sauté 3 minutes on each side. Cover, reduce heat, and cook 10 minutes or until done. Combine cranberry sauce and juice in a saucepan; bring to a simmer, stirring constantly. Serve rolls. Yield 4 servings
Rochelle Hippen, Hutchinson
4 cups broccoli crowns-cut and chopped into large pieces 2 cups cooked turkey (or chicken) chopped 1 can condensed cream of chicken soup ¾ cup mayonnaise 1 tsp. lemon juice 1 tsp. curry powder 1 cup shredded cheese Bread Crumbs Layer broccoli in well greased 7 x 11 inch casserole dish. Top with the turkey or chicken. In a separate bowl, combine soup, mayonnaise, lemon juice, and curry powder. Spread this soup mixture evenly over the turkey layer. Finish by sprinkling cheese on top and adding a light coating of bread crumbs.
Laurie White, Geneseo 1 Tablespoon butter ½ cup diced peeled apple 1/3 cup chopped onion 1 garlic clove, minced ¾ cup fat-free, less-sodium chicken broth ¼ teaspoon dried sage 1 cup dry seasoned stuffing mix 8 (2 ounce) turkey cutlets ¼ teaspoon salt ¼ teaspoon freshly ground black pepper Cooking spray 1 cup canned whole cranberry sauce ¼ cup orange juice
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HEALTHY EATS
Sunday, November 24, 2013
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Sour Cream Enchiladas
Good Casserole
2 cups sour cream 1 cup sliced green onions ½ tsp. ground cumin 3 cups shredded cheddar cheese 12 corn tortillas Vegetable oil 1 cup enchilada sauce, heated
2 lbs hamburger 1 diced onion Cook until done and drain, set aside. Open: 1 pkg Oriental stir fry frozen vegetables 1 jar Con Queso Cheddar Cheese dip, I use mild 2 cans cream of mushroom soup 1 cup cooked rice May add zucchini or squash sliced if desired. Mix this all together in a large bowl and put into a greased baking dish. Top with 1 package cheddar cheese and tater tots. Bake at 350 degrees for 1½ hours. May serve salsa on the side with this dish. Makes a large amount.
Pauline Moore, Mt. Hope
In a large mixing bowl combine sour cream, green onion, cumin and 1 cup cheese, set aside. Fry tortillas one at a time in a large skillet in medium-hot oil; cook only a few seconds until tortilla begins to blister and becomes limp. Do not fry until crisp. Remove with tongs. As soon as you take the tortilla out of the hot fat, dip it into the heated enchilada sauce. A cake pan or pie plate just larger than the tortilla is ideal for holding the sauce. Do 2 tortillas, and then proceed with directions below. In an ungreased 10 x 8 x 2 inch casserole dish, overlap 2 tortillas at one end of the pan allowing part of the tortillas to extend over the edge of the pan. Spread about ½ cup sour cream filling down the center of the tortillas, and then roll the tortillas over the filling, so the seam side is down. Repeat with the remaining tortillas and sour cream filling, placing each enchilada side by side in the pan and completely covering the bottom. Sprinkle remaining cheese evenly over the top. If desired, cover casserole, and chill 3-4 hours before baking. Bake uncovered in a 375 degree oven for 20 minutes. Or until cheese melts and bubbles up around the edges. Makes 6 large enchiladas: 4-6 servings. Filling Variations: Add pieces of slivered cooked chicken or chopped green chilies to the sour cream mixture. Or eliminate the sour cream in the filling and instead combine shredded beef, chopped hard-cooked eggs and salsa to use as a filling. Topping Variations: Sprinkle any combination of these over the cheese. Chopped green onions, chopped tomatoes, salsa, crumbled bacon or chopped green chilies.
Meatball Sub Casserole Renetta Stucky, Moundridge 1 loaf Italian bread, cut into 1-inch thick slices 8 oz. cream cheese, softened 1 tsp. Italian seasoning ½ cup mayonnaise ¼ tsp. Pepper 2 cups shredded mozzarella cheese, divided 28 oz. jar of pasta sauce 1 cup water 1 lbs. fully cooked frozen meatballs, thawed Preheat oven to 350 degrees. Arrange bread slices in a single layer, in an ungreased 9 x 13 baking dish. Fill in any gaps with small bits of bread. In a bowl combine cream cheese, mayonnaise, and seasonings. Spread mixture over bread slices. Sprinkle with ½ cup shredded mozzarella cheese. Gently mix together spaghetti sauce, water and meatballs. Spoon over cheese. Sprinkle with remaining cheese. Bake uncovered for 30-35 minutes.
Stay in Bed Stew Brenda Smith, Hutchinson
1 lb beef cubes, browned 1 can peas, use juice 2 large potatoes 2 cups cubed carrots 1/2 onion, chopped salt & pepper 1 bay leaf 1 can tomato soup (no water) Mix all ingredients in casserole and bake 5 hrs at 275 degrees F *Do not Stir*
Lois Hofmeier, Harper
FIRST PLACE WINNER Fruity Honey Yogurt Cups Debbie Mead, Pretty Prairie 1 cup fresh strawberries 1 ½ cup plain yogurt 1/3 cup honey 1 tsp. vanilla 3-oz. paper cups Popsicle sticks In a blender, combine all ingredients; mix well. Pour evenly into cups; insert popsicle stick in each. Freeze 4 hours or until frozen solid. Layered popsicles can be made by making the recipe using different fruits: nectarines, pineapple, blueberries and kiwi.
HONORABLE MENTION Lindsy Salad Renetta Stucky, Moundridge ½ cup mayonnaise 1/3 cup white vinegar 1 teaspoon vegetable oil 2 Tablespoons corn syrup 2 Tablespoons parmesan cheese 2 Tablespoons Romano cheese 1 garlic clove, minced ¼ tsp. Italian seasoning ¼ tsp. parsley flakes ¼- ½ lemon, juiced 1 Tablespoon sugar Place all ingredients in a blender and blend until well mixed. If it is too tart for your taste, add a little extra sugar. To serve, toss with your favorite salad greens. The dressing is good for about 10 days if stored in an airtight container. Keep in the refrigerator. Another use for dressing is as a marinade for vegetables or even meats.
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Sunday, November 24, 2013
HEALTHY EATS
Yogurt Muffins Nancy Foster Terrill, Hutchinson Mix the following together: 1 C. flour 1 C. whole wheat flour 2 tsp. baking powder Then add: ½ tsp salt ¼ tsp. nutmeg 2 eggs, beaten 1/3 C honey ¼ C. oil 1 8 oz. container yogurt -- any flavor (strawberry, blueberry and banana are great) Fill muffin tins lined with cupcake liners 2/3 full, bake at 400 degrees 18 – 20 minutes. Makes 12 muffins
Lentil Salad
Pauline Salser, Anthony
2 cups cooked lentils 1/4 cup chopped onion 1/4 cup chopped red or green pepper 1/4 cup chopped cucumber 1/2 cup chopped tomato 1/2 cup chopped green olives 1/2 cup chopped cheese
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Dressing: 1/4 cup olive oil 1 teaspoon coarse salt 1/3 teaspoon coarse ground black pepper 4 teaspoons your favorite vinegar 1 minced garlic clove 1 teaspoon sugar, more or less to your taste Mix dressing together, then pour over vegetables, mix well and refrigerate at least 2 hours.
Homemade Zucchini Soup
LaShaina Lee-Flax, Dodge City This is a delicious, healthy recipe for the whole family to enjoy. 2 tablespoons butter 1/2 cup sliced carrots 1/2 cup sliced celery 1 small onion chopped 2 cups low sodium chicken broth 2 cups grated zucchini 2 tablespoons fresh parsley, chopped 1 small potato, peeled and cubed 1/4 teaspoon seasoned salt salt and pepper, to taste In a two quart pot, melt the butter over medium heat. Then add the carrots, celery, and onion, Saute the vegetables, stirring frequently, until the onions become translucent. Add the remaining ingredients and bring the soup to a boil. Reduce the heat and simmer until the vegetables are fork-tender. Cooking time is about 45 minutes. Serve hot and enjoy.
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HEALTHY EATS
Surprise Chocolate Peanut Butter Bites
Tricia Vogel, Hutchinson
1¼ cups canned chickpeas, well-rinsed and patted dry with a paper towel 2 teaspoons vanilla extract ½ cup natural peanut butter- room temperature (do not use regular peanut butter) ¼ cup honey 1 teaspoon baking powder a pinch of salt if your peanut butter doesn't have salt in it ½ cup mini chocolate chips Directions 1. Preheat your oven to 350°F. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they're combined. 2. Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky. 3. With wet hands, form into 1½" balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don't do much rising. 4. Bake for about 10 minutes. The dough balls will still be very soft when you take them out of the oven. They will not set like normal cookies. 5. Store in an airtight container at room temperature (or in the fridge) for up to 1 week.
Italian Turkey Burgers On Portobello
Jill Foss, Hutchinson
1 lb. ground turkey ½ c. grated Romano cheese ½ red bell pepper, chopped 4 large Portobello mushrooms ½ yellow onion, chopped 1 T. extra virgin olive oil 2 cloves garlic, chopped 4 slices mozzarella cheese 3 T. steak seasoning 4 slices red onion (opt) 6 oz. can tomato paste 4 slices tomatoes (opt) 1 T. Worcestershire sauce
Preheat oven to 400 degrees. Combine meat, bell pepper, chopped onion, garlic, steak seasoning, tomato paste, Worcestershire, and Romano. Shape into 4 patties and fry 5 or 6 minutes on each side in a hot skillet. Place mushrooms on baking sheet gill side up and drizzle with oil. Roast 12 minutes. Remove from oven and place a burger on each. Top each burger with mozzarella and place back in oven until cheese is melted. If desired, serve with onions and tomatoes.
Sweet Potato Muffins
Janie Colle, Hutchinson
Cooking Spray 1 cup whole-wheat flour 1 cup all-purpose flour 1/2 cup packed brown sugar 2-1/2 t. baking powder 1/2 t. cinnamon 1/8 t. cloves 1/2 t. salt 1 cup skim milk 2 egg whites 1 T. canola oil 1 cup finely grated raw sweet potato 1/2 cup finely chopped dried pears 1 to 2 T. Turbinado sugar Preheat oven to 375 degrees. Coat 12 muffin cups with cooking spray. Combine whole-wheat flour and next 6 ingredients (whole-wheat flour through salt) in a mixing bowl. Combine milk,egg whites and oil in a separate bowl. Whisk well. Make a well in the center of dry ingredients. Pour wet ingredients into the well and stir until just combined. Gently fold in sweet potatoes and pears. Fill muffin cups two-thirds full. Sprinkle with turbinado sugar. Bake 1820 min. Until centers spring back when touched. This recipe is low in fat and high in beta carotene and potassium for a healthy heart.
Sunday, November 24, 2013
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Sunday, November 24, 2013
HEALTHY EATS
Veggie Pita Pockets Anita Kroeker, Hutchinson
1 (15 oz.) can mixed vegetables, drained 1 (10 oz.) can chunk style chicken, drained ½ cup shredded cheddar cheese 1/3 cup ranch salad dressing 2 Pita bread rounds 4 large lettuce leaves In a medium bowl, combine canned cooked chicken, mixed vegetables, cheese and salad dressing. Cut pita bread round in half. Carefully open bread. Place 1 lettuce leaf in each pita pocket. Stuff each pocket with chicken mixture, divided evenly.
Sunflower-Cherry Granola Bars Arlene Bontrager, Hutchinson 4 cups old-fashioned oats 1 cup sliced almonds 1 cup flaked coconut 1 cup sugar ¼ cup butter ¾ cup light corn syrup ¼ cup honey 1 cup crunchy peanut butter ½ cup raisins ½ cup dried cherries ½ cup sunflower kernels 2 T. flax seeds Spread oats into an un-greased 15 x 10 x 1-inch baking pan. Bake at 400 degrees for 15-20 minutes or until lightly browned. Stir once or twice. Meanwhile, spread almonds and coconut into another un-greased 15 x 10 x 1inch baking pan. Bake for 8-10 minutes or until lightly toasted. Stir once or twice and watch closely. In a Dutch oven over medium heat, bring butter,
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sugar and corn syrup and honey to a boil. Cook and stir for just 2-3 minutes or until sugar is dissolved. Remove from heat; stir in the peanut butter until combined. Add the raisins, cherries, sunflower kernels, flax, toasted oats, almonds, and coconut; mix well. Using a metal spatula, press mixture into an ungreased 15 x 10 x 1-inch baking pan. Cool to room temperature. Cut into bars. Yield: 2-1/2 dozen.
Pumpkin Chiffon Dessert Wanda Simon, Hutchinson 1 cup finely crushed ginger snaps (about 24) 3 tablespoons butter, melted 2 envelopes un-flavored gelatin ½ cup fat free milk ½ cup sugar 1 can (15 oz) solid-pack pumpkin ½ teaspoon salt ½ teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon ground cloves 1 carton (8 oz.) frozen fat-free whipped topping, thawed Additional whipped topping, optional In small bowl, combine the cookie crumbs, and butter. Press onto the bottom of a greased 9 inch spring-form pan: set aside. In a large saucepan, combine the gelatin and milk, let stand 5 minutes. Heat the milk mixture to just below boiling, remove from heat. Stir in the sugar until dissolved. Add the pumpkin, salt and spices, mix well. Fold in whipped topping. Pour over crust. Refrigerate until set, about 3 hours. Remove the sides of pan just before serving. Garnish with additional whipped topping if desired. Serves 16 125 calories per serving
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HEALTHY EATS
Spicy Hot Pretzels
Arlene Bontrager, Hutchinson
1 cup canola oil 1 envelope dry Ranch Dressing Mix 1 tsp. lemon pepper 1 tsp. garlic powder 1 tsp. cayenne pepper 2 (10 oz.) bags of mini pretzels
Mix oil and seasonings together in small bowl. In a large bowl, put pretzels in and pour seasonings over pretzels; stir well very gently. Let stand several hours, stirring a few times. Store covered. May use ½ tsp. cayenne pepper if too spicy for your taste.
Vegetable Casserole
Lois Hofmeier, Harper
2 small zucchini sliced 2 small yellow squash sliced 1 small red pepper diced 1 cup carrots sliced ½ cup onion diced Sauté the above in skillet with 1 stick butter, cook until tender but still firm. Then mix 1 cup water to 1 box chicken flavored stove top stuffing. Stir into vegetables. Then add 1 (8 oz.) package shredded cheese. I used cheddar Jack, but any kind will do. Mix cheese into all. Place in a greased baking dish and bake 350 degrees for 45 minutes.
Whole Wheat Biscuits
Denice Dater, Little River
2 cups whole wheat flour 4 teaspoons baking powder 1/2 teaspoon salt 1/3 cup vegetable oil 3/4 to 1 cup milk
Mix dry ingredients in bowl then add oil and mix well. Add enough milk to make a soft dough. Pat out dough to 3/4 inch thickness on floured board. Using a biscuit cutter cut dough into biscuits and place on greased baking sheet. Bake for 20 minutes at 350 degrees. Makes 12 biscuits.
Chocolate Peanut butter Chickpea Cookies
Pauline Moore, Mt. Hope
1 ¼ cups canned chickpeas, well-rinsed and patted dry with a paper towel 2 teaspoons vanilla extract ½ cup + 2 Tablespoons natural peanut butter (only) ¼ cup honey 1 tsp. baking powder A pinch of salt if your peanut butter doesn’t have salt in it ½ cup chocolate chips
Preheat oven to 350 degrees. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the side and the top to get the little chunks of chickpeas and process again until they’re all combined. Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky. (Can remove from the processor into a bowl and combine chips in with rubber spatula). Using a small ice cream scoop, drop onto parchment-lined cookie sheet. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising. Bake for about 25 minutes, until firm but not burnt. Let cool on cookie sheet for 2-3 minutes. Yields about 3 dozen 1 ½ cookies. Note: Do not use with regular peanut butter, they’ll come out oily. You must use natural peanut butter only.
Sunday, November 24, 2013
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Sunday, November 24, 2013
HEALTHY EATS
Turkey and Potato Soup with Canadian Bacon Laurie White, Geneseo 1 Tablespoon Canola Oil 1 ½ cups chopped onion (about 1 large onion) 1 cup chopped celery 2 carrots, halved lengthwise and thinly sliced (about 1 cup) 1 ounce Canadian bacon, chopped 3 cups fat-free, less-sodium chicken broth 3 cups chopped cooked turkey (about 1 pound) 2 ½ cups mashed cooked peeled baking potatoes 1 Tablespoon chopped fresh sage ¼ teaspoon freshly ground black pepper Sage sprigs (optional) Heat oil in Dutch oven over medium heat. Add onion, celery, carrots and bacon; cook 6 minutes, stirring occasionally. Add broth, turkey, potatoes, and chopped sage, stirring with a whisk until blended; bring to a boil. Reduce heat, and simmer 10 minutes. Stir in pepper. Garnish with sage sprigs, if desired. Yield: 4 servings (2 cups each) 300 calories
Peanut Butter & Jelly Bars Donna Maskus, Hays 2 ¼ cup all-purpose flour ¾ teaspoon baking soda ½ teaspoon salt ½ cup butter, softened 1 ¼ cup packed brown sugar ¾ cup creamy peanut butter 3 tablespoons milk 1 tablespoon vanilla extract 1 egg 1 cup strawberry jelly ½ cup rolled oats
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Heat over to 350 degrees. Grease 9 X 13 pan. In bowl combine flour, baking soda and salt; set aside. In large bowl, with mixer beat butter, brown sugar, peanut butter, milk, vanilla until well blended. Add egg and beat. Blend flour mixture into wet ingredients on low speed. Pat 2/3 of the dough in bottom of pan in an even layer. Spread jam evenly over crust to within ¼ of edge. Combine remaining dough with oats. Drop by spoonfuls onto jam layer. Bake 20 to 25 minutes. Cut into 24 bars and enjoy no matter what age you are! Enjoy.
Oven Fajitas Diana Krol, Nickerson 1 lb. boneless, skinless chicken breasts, cut into fajita strips 2 T oil 2 t chili powder 2 t cumin 1/2 t garlic powder 1/2 t oregano 1/4 t salt 1 can diced tomatoes with green chilies 1 onion, sliced 1 bell pepper, seeded and sliced 12 flour tortillas Toppings: grated cheese, sour cream, sliced hot peppers, green onions, chopped tomatoes, etc. Place chicken in oiled 13x9" pan. In a measuring cup mix oil, spices and salt. Drizzle oil mixture over meat. Stir in tomatoes and vegetables. Bake, uncovered at 400 degrees for 25 minutes. Serve in warm tortillas with your favorite toppings.
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Sunday, November 24, 2013
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Sunday, November 24, 2013
HEALTHY EATS
Autumn Apple Salad Rochelle Hippen, Hutchinson 2 apples, unpeeled and chopped ½ cup miniature marshmallows ½ cup celery, chopped ½ cup dried cranberries 1 banana, sliced ½ cup dry roasted salted peanuts Mix all ingredients in bowl, but omit peanuts. Pour dressing over salad and mix well. Add peanuts right before serving. Dressing:
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1/2 cup flour 1 teaspoon baking powder Add egg, apples and 1 teaspoon vanilla to dry ingredients. Mix well. Spread into a greased 9" pie plate. Sprinkle finely chopped nuts, any variety on top, if desired. Bake @ 350 for 25 - 30 min. Let sit awhile before slicing. Cut into wedges and serve warm or refrigerated. One could substitute a white/brown sugar substitute and reduce the calorie count substantially!
Spinach Salad Lee Hoefmeier, Harper
Apple Pie without a Crust
1 package (9 oz) fresh baby spinach ½ cup oil (may use olive oil) 4 Tablespoons sugar 3 Tablespoons white vinegar 3 Tablespoons sour cream ½ tsp. powdered Mustard 2/3 cups chopped walnuts (may use pecans) ½ cup dried cranberries 1 cup fresh sliced strawberries
Beat 1 egg and set aside. Core, peel and slice 2 large apples, any variety. In a large bowl combine: 1/2 cup brown sugar 1/2 cup white sugar
Combine oil, sugar, vinegar, sour cream and mustard in a jar with a tight fitting lid: Shake well. Place spinach in serving bowl. Drizzle dressing over spinach to coat well. There will be some left. Sprinkle walnuts, cranberries and strawberries on top of salad. May drizzle rest of dressing over these if desired. Chill and serve.
¼ cup mayonnaise ¼ cup sour cream ¼ cup poppy seed dressing 1 Tablespoon lemon juice 1 Tablespoon sugar Mix dressing ingredients and pour over salad. Serves: 6-8
Beverly J. Bronleewe, Sterling
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BREADS
FIRST PLACE WINNER Thanksgiving Corn Muffins Anita Kroeker, Hutchinson 1 cup yellow cornmeal 1 cup flour ¼ cup sugar 1 Tlbs baking powder ½ tsp. salt 1 (15 ¼ oz) can whole kernel yellow and white corn, drained 1 (14 ¾ oz.) can cream style white corn, drained ½ cup butter or margarine, melted ¼ cup milk 2 eggs, beaten Combine first five dry ingredients in a large bowl and mix well. Combine corn, butter, milk and beaten eggs. Pour into flour mixture; stir just enough to blend. Pour in 12 large, greased muffin cups. Bake at 400 degrees for 15-20 minutes.
HONORABLE MENTION Bacon Pepper Bread Nancy Foster Terrill, Hutchinson 7 ¼ C unsifted flour 3 T Sugar 2 T Salt 1 T course ground pepper 2 pkgs. Yeast 1 ½ C milk ¾ C water 1 Egg ½ lb. cooked, crumbled Bacon 1/3 C bacon grease Mix 2½ C flour, sugar, salt, pepper and yeast. Heat milk, water and bacon fat to 120-130 degrees, add to dry ingredients. Beat 2 minutes at medium speed. Add egg and (1) additional cup flour, beat on high for 2 minutes. Stir in bacon crumbles and enough flour to make soft dough, knead 4-5 minutes. Divide in half and shape into 2 loaves. Place in greased bread pan, cover, rise until doubled (approx. 45 minutes). Bake @ 375 degrees 30 minutes. Remove from pan, cool on rack.
Herb Pull Apart Bread Deb Grant, Hutchinson 3 T butter or margarine 1 t. dried basil leaves 1 t parsley flakes ½ t dried thyme leaves 2 cloves garlic, finely chopped (can use chopped from jar) 24 balls frozen white dinner roll dough (from 3 lb pkg) Spray 12 cup fluted tube pan (do not use 10 cup) with cooking spray. In 1 qt saucepan, heat all ingredients, except dough, over low heat, stirring occasionally, until butter is melted. Place half of the frozen balls in pan. Generously brush butter mixture over dough in pan. Layer remaining dough balls in pan. Brush with remaining butter mixture. Cover and let stand in warm place about 4 hrs, or until double in size. (Can use speed method on dough package to rise in about 1 hr). Heat oven to 350 degrees. Bake 22-27 min or until bread sounds hollow when tapped and top is golden brown. Cool 5 min. Turn upside down onto serving plate. Serves 12.
Sunday, November 24, 2013
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Sunday, November 24, 2013
BREADS
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Cranberry Bread Annette Geier, Jetmore
1 ¾ cups sifted all-purpose flour ¾ tsp baking soda 1 ¼ tsp cream of tartar ½ tsp salt 1/3 cups shortening 2/3 cups sugar 2 eggs, well beaten mashed ripe bananas 1 cubed jellied cranberry sauce ½ cups chopped nuts Sift flour, soda, cream of tartar and salt. Beat shortening until creamy. Add sugar gradually, beating until light and fluffy. Add eggs and beat well. Add flour mixture alternately with bananas, ½ at a time, stirring only until flour is moistened. Very carefully fold in cranberry sauce cubes and chopped nuts. Turn into well greased loaf pan, 9 x5x3 inches, and bake in moderate oven at 350 degrees about 1 hour or until bread is done. Makes 1 loaf.
Whole Wheat Bread Denice Dater, Little River
1 1/2 cup whole wheat flour 1 1/2 cup white flour 3 Tablespoons sugar 1/4 cup dry milk 1 tsp. salt 1 pkg. quick rise yeast 1 cup hot water (125 degrees) 3 Tablespoons butter Mix flours, yeast, sugar, dry milk and salt in large bowl. In pan heat water and butter to 125 degrees. Mix the liquids into the dry ingredients until well blended. Turn out onto lightly floured board. Knead for 10 minutes. Let dough rest for 10 minutes. Shape dough into loaf and place in a greased loaf pan. Cover and let rise until doubled. Bake at 375 degrees for 25 - 30 minutes. Remove from pan, cool then slice and enjoy. Makes 1 loaf of bread.
Westward Ho Round-up Supper Cornbread A very good melt-in-your mouth cornbread! Leona Griffith, Walton 2/3 cup margarine or butter, softened 1 cup sugar 3 eggs, beaten 1 and 2/3 cup milk 2 cups flour 1 and 1/2 cups cornmeal 4 and 1/2 t baking powder 1 t salt Mix together the butter or margarine and sugar. Beat together the eggs and milk in a separate bowl. Combine the flour, cornmeal, baking powder and salt. Add the creamed mixture alternately with the egg and flour mixture. Mix only enough to combine the wet and dry ingredients. Excessive mixing causes 'tunnels' to form in the finished product. Pour into a greased pan and bake at 400 degrees for 35 minutes until a toothpick inserted near the center comes out clean. This recipe makes 15 servings, twice this recipe serves 28, and twice plus1/2 the recipe serves 45 hungry cowboys.
Banana Orange Muffins Jill Foss, Hutchinson
1 banana, sliced 1 ½ c. rolled oats 1 egg 2 t. baking powder 3 T. safflower oil ½ t. orange rind 1 c. whole wheat flour ¾ c. freshly squeezed orange juice Preheat oven to 425 degrees. Arrange 12 muffin cups in muffin tin and spray with non-stick baking spray. In large mixer bowl blend banana, egg, and oil until smooth. Combine flour, oats, baking powder and orange rind and stir into banana mixture. Add orange juice and mix well. Pour into muffin cups and bake for 15 minutes.
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Shortcut Apricot-Pecan Biscuits LaShaina Lee-Flax, Dodge City
1 pkg. Grands Biscuits 1- 6oz. pkg of dried apricots Flour 1/4 cup softened butter 3/4 cup firmly packed brown sugar 1 teaspoon cinnamon 1/2 cup chopped (toasted) pecans 1 cup powdered sugar 3 tablespoons milk 1/2 teaspoon vanilla On a large floured surface arrange biscuits in a rectangle and press together, let stand 15-30 minutes. Pour boiling water over apricots and let stand about 10 minutes, drain well and chop. Sprinkle biscuits lightly with flour and spread with butter. Stir brown sugar and cinnamon together and sprinkle over butter, sprinkle chopped pecans and apricots over mixture on rolls and roll into a long loaf. Cut pieces about 1 inch thick and place in a 10 inch cast iron skillet or pie plate. Bake at 375* for 35-40 minutes or until centers are golden brown, cool slightly. Stir together powdered sugar and milk, add vanilla and drizzle over biscuits. Serve warm. This is a simple, yummy recipe.
Danish Puff Coffee Cake Janie Colle, Hutchinson Crust: 1/2 Cup butter 1 Cup four 1 T. water With a pastry blender, cut butter and flour together until it resembles cornmeal. Add water to form dough. On a large cookie sheet or a round pizza pan, form dough into a large donut ring about the size of a big dinner plate. Set aside. Filling: Boil together 1 cup of water and 1/2 cup of butter. When butter is melted, add 1 cup flour, 1/4 t. salt and 1 t. vanilla. Stir vigorously and continue cooking until mixture forms a ball that does not separate. Remove from heat and cool slightly. Add 4 eggs one at a time, beating well after each addition (with spoon) until smooth. Spread over the crust. Bake 1 hour @350 degrees. Frosting: 2 T. soft butter 1-1/2 Cups powdered sugar 2-4 T. cream 1/4 t. vanilla Beat until smooth. Frost. Sprinkle with chopped pecans and chopped marachinno cherries. You may also use candied red and green cherries. Best when served warm! Puff pastry will rise during baking and fall when removed from the oven. Our family and friends request this often. Note--only sugar is in the frosting!
Aloha Loaf
Evelyn McIver, Buhler 1 c. butter, softened 2 c. sugar 4 eggs 1 c. mashed ripe bananas 4 c. flour 2 tsp. baking powder 1 tsp. baking soda ½ tsp. salt 15 oz. can crush pineapple with juice 1 c. flaked coconut ½ c finely chopped walnuts (optional) Preheat oven to 350 degrees. Grease and flour two 5x9 inch loaf pans. In a mixing bowl, cream butter and sugar until fluffy. Beat in eggs. Stir in banana. Sift together flour, baking powder, baking soda and salt; add to creamed mixture. Fold in pineapple and coconut. Add nuts, if desired. Mix until well blended. Spread batter in loaf pan and bake 60 min. Cool 15 minutes before removing from pans. Cool completely on wire rack and wrap tightly to keep fresh. Makes 2 loaves.
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BREADS
Home Made Freezer Biscuits Wanda Simon, Hutchinson 4 cups flour 8 tsp. baking powder 1 tsp. cream of tartar 1 tsp. salt ¼ cup sugar 1 cup shortening 2 eggs 1 1/3 cups milk Mix flour, baking powder, cream of tartar, salt, and sugar. Blend in shortening until mixture is the consistency of corn meal. Stir in the 2 eggs and ½ cup of the milk, mix together with a fork. Don’t beat. Stir this into the flour-shortening mixture plus the other cup of milk. Will be fairly stiff dough. On a lightly floured board, knead 5 times. Roll out to ½ inch thickness. Cut. Place on cookie sheet to freeze. When frozen, place in plastic bags. Keep only a few weeks. When ready to use, place on pan. Let set 10-15 minutes before baking. Bake at 450 degrees for 15 minutes. Makes 20 to 24 biscuits.
Easy Pancakes Geri Shafer, Hutchinson 1 (5.5 ounce) package or 1 1/4 cups biscuit mix 1 large egg, beaten 2/3 cup milk 1 tablespoon vegetable oil Place biscuit mix in a medium bowl, make a well in center. Combine egg, milk and oil, stirring well, add to biscuit mix, stirring just until dry ingredients are moistened. Pour about 1/4 cup batter for each pancake onto a hot, lightly greased griddle. Cook pancakes until tops are covered with bubbles and edges of pancakes look cooked, turn and cook other side. Yield 8 pancakes.
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Holiday Rolls
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absorbed. Remove from heat and cool.
Debbie Mead, Pretty Prairie 2 pkg. active dry yeast ½ cup water (100-110 degrees) 2 tsp. sugar ½ cup salted butter, softened ½ cup sugar 1 tsp. salt 2 eggs, beaten ½ cup evaporated milk ½ cup lemonade concentrate, room temp.* 5+ cup flour ½ tsp. cardamom 1 cup slivered almonds, coarsely chopped 1 egg beaten with 1 Tablespoon lemonade concentrate, for egg wash Whisk the yeast into the water. Add 2 tsp. sugar and let rest, about 5 min. Beat butter, ½ cup sugar, and salt until fluffy. Stir in eggs, milk, and lemonade concentrate; mix until well blended. Stir in yeast mixture. In another medium bowl, combine flour and cardamom; mix well. Gradually add 4 cups to the butter/yeast mixture; beat at low speed until well blended. Add more flour to form a soft dough. Knead dough until smooth and elastic. Place dough in greased bowl. Cover, let rise in warm place for about 2 hours. Cranberry Lemonade Filling: 2 cups sweetened dried cranberries, chopped ½ cup lemonade concentrate ¼ cup cranberry juice Combine cranberries, lemonade concentrate, and cranberry juice in a medium saucepan. Bring to a boil, over medium heat, stirring constantly. Reduce heat; simmer until thick, stirring occasionally until liquid has
Lemonade Cream Filling: 1 (8 oz.) pkg. cream cheese, softened 3 Tablespoons lemonade concentrate 1 Tablespoon salted butter, softened 3 Tablespoons sugar Combine cream cheese, lemonade concentrate, butter, and sugar in bowl. Blend until smooth and creamy; chill. Punch dough down. Divide dough in half and shape on piece into a 12” x 10” rectangle. Spread half the lemonade cream filling to within ½ inch of each side. Spoon half the cranberry lemonade filling and half the almonds on top. Starting with 11 inch side, roll up as for jelly-roll; seal edge and ends. Cut roll into 6 even slices. Repeat with remaining dough. Place rolls on two greased 15 x 10 inch cookie sheets. Cover, let rise until double, about 45 min. Whisk together egge and 1 Tablespoon lemonade concentrate. Brush over rolls. Bake in 350 degree oven for 25-30 minutes. Creamy lemonade Glaze 2 cups powdered sugar, sifted ¼ cup salted butter, softened 3-4 Tablespoons lemonade concentrate In a small bowl, blend creamy lemonade glaze ingredients until smooth. Spoon glaze over warm rolls. Makes 12 rolls. *Note: 1 (12 oz.) can frozen lemonade concentrate, thawed is needed.
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Sunday, November 24, 2013
BREADS
Apricot/Pecan Bread Renetta Stucky, Moundridge
2 ½ cups flour ¾ cup sugar 2 tsp. baking soda 1 tsp. cinnamon ¼ tsp. salt ¼ tsp. nutmeg 1 cup milk 2 eggs 1/3 cup butter (melted) 2 cups shredded cheddar cheese 1 cup chopped dried apricots ¾ cup chopped pecans Topping: 3 Tablespoons brown sugar 1 Tablespoon butter ½ tsp. cinnamon Combine first 6 ingredients in a large bowl. Mix all ingredients. Fold in pecans, cheese and apricots. Pour batter into 1 loaf pan. Combine topping ingredients and sprinkle over batter. Bake at 350 degrees for 40-45 minutes.
White Chocolate Cranberry Muffins Laurie White, Geneseo, KS
2 cups all-purpose flour 1 cup sugar 2 teaspoons baking powder ½ teaspoon salt 2 eggs 1 1/3 cups buttermilk ½ cup butter, melted 1 cup dried cranberries 2 ounces white baking chocolate, grated
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½ cup confectioners’ sugar 4 to 5 teaspoons cranberry juice In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, buttermilk and butter. Stir into the dry ingredients just until moistened. Fold in the cranberries and chocolate. Fill greased or paperlined muffin cups two-thirds full. Bake at 400 degrees for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. In a small bowl, combine the confectioners’ sugar and enough cranberry juice to achieve drizzling consistency; drizzle over muffins. Yield: 15 muffins
Pancake Muffins Diana Krol, Nickerson 1 egg 2/3 C buttermilk 2 T maple syrup 2 T melted butter 1 t vanilla 1 C flour 1 t baking powder 1/2 t soda 1/2 t cinnamon 1/4 t salt 2 T sugar Glaze: 1 C powdered sugar and 2 T maple syrup Stir the egg, buttermilk, 2 T syrup, butter and vanilla together. Sift the dry ingredients together then stir them into the wet mixture. Divide batter into 12 regular sized muffin tins that have been oiled or lined with papers. Bake at 350 degrees until muffins are golden. Stir the powdered sugar and 2 T syrup together until smooth. Remove muffins from pan and dip in glaze while they are still warm.
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BREADS
Sweet Potato Pecan Cinnamon Rolls Donna Maskus, Hays Yields: 12 rolls Dough: 4 ¼ to 4 ¾ cups bread flour 2 envelopes Rapid Rise Yeast ¼ cup sugar ¼ cup brown sugar 1 teaspoon salt 1 teaspoon freshly grated orange peel ½ cup water ½ cup buttermilk ¼ cup butter 1 cup mashed sweet potato 1 egg Filling: ½ cup brown sugar 1 tablespoon cinnamon ½ cup chopped pecans ¼ cup butter Topping: 2/3 cup powdered sugar ¼ cup butter 1 egg white 2 tablespoons light corn syrup ½ cup chopped pecans Glaze: 2 cups powdered sugar 3 tablespoons milk 1 teaspoon vanilla extract Directions: Combine 2 cups flour, undissolved yeast, sugars, salt and orange peel in a large mixing bowl. Heat water, buttermilk and butter until very warm (120 to 130 degrees) and add to bowl. Add sweet potato and egg; beat on high for 3 minutes. Stir in enough flour to form a soft dough. Knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic. Cover and let rest for 10 minutes. Pepare the filling: Combine brown sugar and cinnamon in a small bowl. Stir in pecans. Reserve ¼ cup butter. Topping: Mix together powdered sugar, butter, egg white and corn syrup until smooth. Stir in pecans. Roll dough into a 10 x 18-inch rectangle. Spread evenly with reserve ¼ cup butter. Sprinkle brown sugar mixture over butter leaving a 1-inch border on the long edges. Roll up dough starting at one long side, like a jelly-roll. Place the roll seam side down. Cut roll into 12 equal slices and place in a greased 13 x 9 inch baking pan. Evenly spread topping over rolls. Cover and let rise in a warm, draft-free place for 45 to 60 minutes, or until doubled in size. Bake in a preheated 350 degrees oven for 30 to 35 minutes, or until golden brown. Let rolls cool for 5 minutes. Stir together glaze ingredients until smooth, drizzle evenly over rolls. Make Ahead Directions: After rolls have been placed in baking pan, cover with plastic wrap prayed with nonstick spray. Refrigerate for 12 to 24 hours. Remove and let stand 30 minutes. Bake as above. Enjoy!
Peachy Pecan Bread Rochelle Hippen, Hutchinson 1 16 oz. can sliced peaches 6 butter, melted 2 eggs 1 Tablespoons lemon juice
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2 cups all-purpose flour ¾ cup sugar 3 tsp. baking powder 1 tsp. salt ¾ cup pecans, chopped 2 Tablespoons peach preserves Drain peaches, reserving ¼ cup peach syrup. Finely chop 1 cup peaches; set aside. In blender container, combine remaining peaches, butter, eggs, the reserved peach syrup, and lemon juice. Cover and blend until smooth. Stir together dry ingredients. Add egg mixture; stir just till moistened. Fold in reserved peaches and nuts. Turn into a greased and floured 8x4x2-inch loaf pan. Bake at 350 degrees for 1 hour. Remove from oven and spread with peach preserves. Cool in pan 10 minutes; remove and cool on rack. Apricots and apricot preserves may be substituted for peaches.
Oat Dinner Rolls Rochelle Hippen, Hutchinson 2 1/3 cups water, divided 1 cup quick-cooking oats 2/3 cup packed brown sugar 3 T butter or margarine 1 1/2 tsp salt 2 packages (1/4 oz each) active dry yeast 5 - 5 3/4 cups all purpose flour In a saucepan, bring 2 cups water to a boil. Stir in oats; reduce heat. Simmer un-covered for 1 minute. Stir in brown sugar, butter, salt, and remaining water. Transfer to a mixing bowl, let stand until mixture reaches 110 - 115 degrees. Stir in yeast. Add 3 cups flour; beat well. Add enough remaining four to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; shape into 24 rolls. Place on greased baking sheets. Cover and let rise until doubled, about 20 minutes. Bake at 350 degrees F for 20-25 minutes or until golden brown. Remove from pan and cool on wire racks.
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Sunday, November 24, 2013
DESSERTS
FIRST PLACE WINNER Caramel Apple Cheesecake Victoria Smalling, Nickerson Ingredients 1-1/2 cups Honey Maid graham cracker crumbs ¼ cup butter, melted ¾ cup sugar, divided ¾ tsp. ground cinnamon, divided 4 pkg. (8 oz. each) Philadelphia cream cheese, softened 4 eggs 3 Gala apples, chopped (about 4 cups) 15 Kraft Caramels 1 Tbsp. water Directions Heat oven to 350°F. Combine graham cracker crumbs and butter; press onto bottom of 13x9-inch pan. Mix 2 Tbsp. sugar and 1/2 tsp. cinnamon; save for later use. Beat cream cheese with remaining sugar and cinnamon with mixer until well blended. Add eggs, 1 at a time, mixing on low speed just until blended and pour over crust Toss apples with saved sugar mixture and spoon over cheesecake batter. Bake 45 min. or until center is almost set. Cool. Refrigerate 4 hours. Microwave caramels and water in microwaveable bowl on HIGH 45 sec. or until sauce is smooth when stirred. Drizzle over cheesecake just before serving
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HONORABLE MENTION German Chocolate Mousse Laurie White, Geneseo 1 1/3 cups 1% low-fat milk 2 teaspoons unflavored gelatin 1 teaspoon vanilla extract 8 ounces dark chocolate chips 4 cups frozen light whipped topping, thawed ¼ cup flaked sweetened coconut, toasted ¼ cup chopped pecans, toasted Combine the first three ingredients in a heavy saucepan; let stand 2 minutes. Cook over medium-high heat to 180 degrees or until tiny bubbles form around edge (do not boil). Remove from heat, and add chocolate; cover and let stand 5 minutes. Stir until chocolate melts. Pour chocolate mixture into a medium bowl; cover and chill 30 minutes until set. Gently fold in whipped topping. Spoon about 2/3 cup mousse into each of 8 dessert bowls. Cover and chill 2 hours or until set. Top each serving with 1 ½ teaspoons coconut and 1 ½ teaspoons of pecans. Yield: 8 servings
Hershey Bar Cake Jimmy Kees, Hutchinson
1 Cup Butter/Oleo 2 Cups Sugar 4 Eggs 2-1/2 Cups Flour 1/4 Teaspoon Baking Soda 1 Cup Buttermilk 1 8 oz. Hershey Chocolate Bar (No Almonds) Melt Hershey Chocolate bar in a double boiler. Cream butter, sugar and eggs. Blend in flour. and soda, adding slowly. Add buttermilk and. melted chocolate alternately until well blended. Grease and flour a 9" Bundmat pan. Pour cake mixture into pan and bake in a 350 deg. oven for one (1) hour, or until a toothpick comes out clean. Remove from pan and cool on wire rack.
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Sunday, November 24, 2013
DESSERTS
Ice Cream Sundae In A Jar
Beverly J. Bronleewe, Sterling
Save your jam or jelly jars, with lids, 10-16 oz.washed out, or use canning jars, to alternately layer these ingredients: Crumbled leftover or day-old cake, any kind Any type of ice cream, vanilla preferred Sundae topping: hot fudge, caramel, strawberry, or favorite jams Optional: chopped nuts, any variety Remove from freezer 1/2 hour before serving. Add whipped cream (from a tub!) and maraschino cherries, if desired, just before serving. My favorite is chocolate cake, layered with vanilla ice cream, fudge sauce, and crushed pecans. Pound cake with lemon pie filling and butter pecan ice cream is yummy also! For Christmas, peppermint stick ice cream, fudge sauce, crushed peppermint candies would be festive! These are so much fun to make, and children can join in. They make such a pretty presentation:) They are such fun gifts, but need to be delivered quickly!
Orange Balls
Ryan Christian, Hutchinson 1 pound finely crushed vanilla wafers 1 pound powdered sugar 6 oz. frozen orange juice melted 1 stick of soften butter Mix together all ingredients. Roll into bite size balls. Refrigerate. Keep in refrigerator.
Maple-Cinnamon Pumpkin Pie Tyler Christian, Hutchinson,
1 recipe Pastry for Single-Crust Pie 1 15 oz. can pumpkin 1/2 cup sugar 1/4 cup pure maple syrup or maple flavored syrup 1 tsp. ground cinnamon 1/2 tsp. salt 3 eggs, lightly beaten 1 cup milk 1 recipe Maple Whipped Cream (optional) 1. Preheat oven to 375 dregrees. Prepare and roll out Pastry for Single-Crust pie. 2. For filling, in a bowl combine pumpkin, sugar, maple syrup, cinnamon, and salt. Add eggs; beat with a fork until combined. Gradually add milk; stir until combined. 3. Carefully pour filling in pastry shell. Cover edge of pie crust with foil. Bake 30 minutes. Remove foil. Bake 25 to 30 minutes more or until knife inserted near center comes out clean. Cool on wire rack. Cover and refrigerate within 2 hours. 4. To serve, top with Maple Whipped Cream. Pastry for Single-Crust Pie: In a bowl stir together 1 1/2 cups all-purpose flour and 1/4 teaspoon salt. Using pastry blender cut in 1/2 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with fork. Push moistened dough to side of the bowl. Repeat, using 1 tablespoon water at a time (4 to 5 tablespoons total), until flour mixture is moistened. Form dough into ball. On floured surface flatten with hands. Roll dough from center to edges into 13-inch circle. To transfer pastry, wrap around rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into plate without stretching it. Trim pastry to 1 inch beyond edge of pie plate. Fold under extra pastry. Maple Whipped Cream: In chilled medium bowl combine 1 cup whipping cream and 1tablespoon pure maple syrup. With mixer on medium speed beat until soft peaks form.
Chocolate Chip Bread Pudding Billi Christian, Hutchinson
6 cups dry firm white bread cubes or dry French bread cubes* 1 1/4 cups semisweet chocolate pieces 1 cup coarsely chopped pecans, walnuts or almonds 4 eggs
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3 cups milk 1 cup sugar 1 tablespoon vanilla Brown-Sugar Sauce (recipe follows) 1.Place dry bread cubes in the bottom of a well-buttered 13x9x2 inch baking dish (3 quart rectangular). Sprinkle the chocolate and nuts over dry bread cubes and set aside. 2. In a large mixing bowl, beat together eggs, milk, sugar, and vanilla. Pour egg mixture over the bread, chocolate, and nuts. Gently push down on the bread cubes with the back of a large spoon, making sure the bread absorbs the egg mixture, and the chocolate and nuts are covered with the egg mixture. 3. Bake uncovered, in a 350 degree oven for 50 to 60 minutes or until a knife inserted near the center comes out clean. If the top starts to over brown, cover loosely with foil until custard is set. Cool the bread pudding slightly. Serve warm with Brown-Sugar Sauce. Brown-Sugar Sauce In a small heavy saucepan, stir together 1 cup packed brown sugar and 2 tablespoons cornstarch. Stir in 1/2 cup water. Add 2/3 cup half-and-half or light cream. 1/4 cup light-colored corn syrup and 2 tablespoons butter. Cook and stir over medium heat until bubbly (mixture may look curdled). Cook and stir for 2 minutes more. Remove from heat and stir in 1 tablespoon vanilla. Serve warm over bread pudding. (Cover and chill any leftover sauce for up to 3 days.) *To dry bread cubes: Spread the bread cubes in a shallow baking pan. Bake in 300 degree oven for 10 to 15 minutes or till dry, stirring twice; cool.
Sour Cream Apple Pie Annette Geier, Jetmore 1 egg, beaten 1 cup sour cream ¾ cup sugar 1 Tbsp butter 2 Tbsp flour ½ tsp cinnamon 4 cups sliced apples ¼ cup brown sugar 1 Tbsp flour Combined egg, cream, granulated sugar, apples and flour and pour into unbaked pie shell. Combined brown sugar, 1 Tbsp flour and butter. Mix until crumbly, sprinkle over pie and bake at 375 degrees 30 minutes, or until apples are tender.
Carrot Cake
Denice Dater, Little River, 3 cups shredded carrots 1 can (20 oz.) crushed pineapple, well drained 2 cups sugar 1 cup canola oil 4 eggs 2 cups all-purpose flour 2 tsp. baking soda 2 tsp. ground cinnamon Frosting 1 pkg. (8 oz.) cream cheese, softened 1/4 cup butter, softened 2 tsp. vanilla extract 3 3/4 cups confectioners' sugar In a large bowl, beat the first five ingredients until well blended. In another bowl, mix the flour, baking soda and cinnamon; gradually beat into carrot mixture. Transfer mixture to a greased 13-in. x 9-in. baking pan. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. This can also be made in a sheet cake pan or 2 8-inch round cake pans. For frosting, in a large bowl, beat the cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread over cake. Cover and refrigerate leftovers.
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DESSERTS
Five Hour Chocolate Mint Cookies Jill Foss, Hutchinson
2 egg whites ½ t. vanilla ½ t. cream of tartar 1 ½ c. dark chocolate mint chips ¾ c. sugar 4-5 drops green food coloring Preheat oven to 375 degrees. Beat egg whites and a dash of salt in large mixer bowl until foamy. Add cream of tartar and sugar; beat until stiff peaks form. Fold in vanilla, chips and food coloring. Drop by teaspoonfuls onto parchment-lined or non-stick cookie sheet. Place in oven and turn oven off. Let stand for 5 hours; do not open oven door. Makes about 2 ½ dozen.
Orange Slice Cookies Geri Shafer, Hutchinson
1 1/2 cups chopped candy orange slices 1/4 cup all-purpose flour 1 cup butter or margarine, softened 1 cup firmly packed brown sugar 3/4 cup granulated sugar 2 large eggs 2 tablespoons milk 2 teaspoons vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 2 1/2 cups uncooked quick-cooking oats 1 cup flaked coconut
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Combine chopped orange slices and 1/4 cup flour in a medium bowl, tossing to coat candy, set aside. Beat butter at medium speed with an electric mixture until creamy, gradually add sugars, beating well. Add eggs, milk and vanilla, beat well. Combine 2 cups flour, baking soda, salt, cinnamon and nutmeg. Gradually add to butter mixture, beating well. Stir in candy mixture, oats and coconut. Drop dough by rounded teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 375 for 10 minutes or until lightly browned. Cool slightly on baking sheets, remove to wire racks to cool completely. Yield 9 dozen.
Hot Cocoa Souffle Janie Colle, Hutchinson
5 Eggs 4 t. plus 3/4 cup sugar 1/2 Cup baking cocoa 6 T. all-purpose flour 1/4 t. salt 1-1/2 Cups fat-free milk 2 T. butter 1-1/2 t. vanilla Separate eggs; let stand at room temperature for 30 minutes. Coat a 2-quart souffle dish with cooking spray and lightly sprinkle with 4 teaspoons sugar; set aside. In a small saucepan, combine the cocoa, flour, salt and remaining sugar. Gradually whisk in milk. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes longer or until thickened. Stir in butter. Transfer to a large bowl. Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Add vanilla cool slightly. In another large bowl, with clean beaters, beat egg whites until stiff peaks form, With a spatula, stir a fourth of the egg whites into chocolate mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dish. Bake at 350 degrees for 4045 minutes or until the top is puffed and the center appears set. Serve immediately. Make 6 servings.
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Sunday, November 24, 2013
DESSERTS
Chester's Popcorn
LaShaina Lee-Flax, Dodge City This is a recipe handed down through my husband's family. Everyone loves it. 2 cups sugar 1 cup Heavy whipping cream 3 bags popped microwave popcorn Cook sugar and cream on stove to 225-235* using candy thermometer. Add food coloring for color. Pour popped popcorn into a disposable aluminum roasting pan. Pour hot mixture over the popcorn. Let cool and serve.
Hummingbird Ring
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1 to 2 tsp. water Oil to grease cookie sheet Powdered sugar to dust on cookies Combine the butter, peanut butter, and sugar using a mixer on medium to low speed until light and fluffy. Slowly add eggs and vanilla until thoroughly combined, then mix in flour, salt, and baking soda. Cover and chill for 2 to 3 hours. Unwrap the snickers and cut in half. Remove dough from refrigerator. Divide into 1 tablespoon pieces and flatten. Place a snicker piece in the center of each piece of dough. Form the dough into a ball around each snicker piece. Place on greased cookie sheet and bake at 300 degrees for 10-12 minutes. Let cookies cool on baking rack or wax paper. Sprinkle cookies with powdered sugar and drizzle chocolate drizzle over in stripes. Makes 2 dozen cookies.
Evelyn McIver, Buhler
Add water to chocolate chips, leave pretty thick but pour-able in thin stream.
1 -18.25 oz. yellow cake mix ½ c. vegetable oil 1 8 oz. can crushed pineapple-drained (reserve the juice) 3 eggs 1 tsp. cinnamon 1 ripe banana, cut up ¾ c. chopped walnuts, divided 1 (12 oz.) jar maraschino cherries, well drained and chopped, divided ½ of an 8-oz. package cream cheese, softened ¼ c. confectioners’ sugar 2-3 T. milk
Pineapple Upside Down Cake
Preheat oven to 150 degrees. Coat a 10-inch Bundt pan with cooking spray. In a large bowl, combine cake mix, oil, pineapple, eggs, and cinnamon. Add enough water to reserved pineapple juice to make ½ c.; add it to bowl then beat with an electric mixer until mixture is thoroughly combined. Stir in banana, ½ c. walnuts and ¼ c. cherries; mix well. Sprinkle remaining nuts and cherries in prepared pan, and then pour in batter Bake 40-45 minutes, or until toothpick inserted in center comes out clean. Let cool 15 minutes, then invert onto serving platter and cool completely. In a medium bowl, combine cream cheese, confectioners’ sugar, and milk. Using an electric mixer beat until smooth. Drizzle glaze over cooled cake.
Apple Kuchen
Arlene Bontrager, Hutchinson 1 (18.5-oz) pkg. yellow cake mix ½ cup margarine (or butter) ½ cup coconut 2-1/2 cup sliced apples (tart is best) ½ cup sugar 1 tsp. cinnamon 1 cup sour cream 1 egg Cut margarine into cake mix until crumbly; mix in coconut. Pat mixture into un-greased 13 x 9 x 2- inch pan, building up edges. Bake for 10 minutes at 350 degrees. Arrange apple slices on warm crust. Mix sugar and cinnamon together; sprinkle over apples. Blend sour cream and egg; drizzle over apples. Bake 25 minutes more or until edges are light brown; don’t over bake. Serve with whipped cream or ice cream. Butter cake mix can also be used. Variation- omit sliced apples and sugar and cinnamon mixture, and use 1 can apple pie filling over crust. Drizzle sour cream mixture over pie filling and bake.
Surprise for Santa Wanda Simon, Hutchinson
2 sticks butter, softened 1 cup creamy peanut better 1 cup light brown sugar 1 cup sugar 2 eggs 1 tsp. vanilla 3 ½ cups all-purpose flour, sifted 1 tsp. baking soda ½ tsp. salt 1 (13 oz.) pkg snickers miniatures or fun size cut in half Chocolate Drizzle: Semi-sweet chocolate chips
Lucile Cline, Wichita
(This upside-down cake won first place at the Kansas State Fair a few years ago) Topping: ½ cup butter (1 stick) 1 ½ cups brown sugar, firmly packed 9 to 12 pineapple rings 9 to 18 maraschino cherries, well drained Cake: 2/3 cup real butter, softened 1-1/3 cups granular sugar 2 teaspoons vanilla extract 4 extra-large eggs 3-1/3 cups all-purpose flour 4 teaspoons baking powder 1-1/3 cups milk Preheat oven to 350 degrees F. Add butter and brown sugar for topping into a 9 x 13 x 2 inch pan. Place in oven while preparing cake batter. Place 2/3 cup butter in large mixing bowl, cream; add granular sugar gradually and beat well. Add eggs and vanilla, beat until light and fluffy. Mix flour & baking powder together; add alternately with milk and beat until smooth. Remove pan with topping from oven, stir brown sugar & butter to distribute evenly in pan. Place pineapple rings & cherries on slightly cooled topping. Spoon batter over pineapple ring and cherries. Bake 35 to 40 minutes or until wooden pick inserted into center comes out clean. Invert cake while hot. Makes: 15 servings.
Streusel Pound Cake Lois Hofmeier, Harper
1 yellow or white cake mix (dry) 1 4 oz. box French Vanilla Pudding Mix (dry) 4 eggs ¾ cup oil ¾ cup water 1 tablespoon butter flavoring 2 teaspoon vanilla Beat all ingredients on high for several minutes. Using round spring form pan, spray with Pam and line with parchment paper, then spray paper with Pam. Using Bundt pan just spray with Pam. Streusel Mix: Mix ½ cup brown sugar, ½ cup chopped nuts (pecans or walnuts) 3 teaspoons cinnamon together. Cover bottom of pan with 1/3 of the streusel mixture. Pour ½ of the cake mix on top, then top with 1/3 streusel mixture, put rest of cake batter on top and finish with last of streusel mixture. Bake 325 degrees for 50-60 minutes or until done. Glaze: 1 ½ cup powdered sugar, 1 teaspoon butter flavoring, 1 teaspoon vanilla, and 3 Tablespoon cream or milk. Mix until smooth and pour over warm cake, just to give it a glaze. This cake freezes well.
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DESSERTS
Pumpkin Roll
Sunshine Angel Cake
Becky Lyman, Hutchinson
Mrs. LaVera Vogts, Canton
¾ cup flour ½ teaspoons cinnamon 1 teaspoon salt 1 teaspoon baking soda 1 cup sugar 3 eggs ½ can packed pumpkin
8 eggs 1 cup flour ¼ tsp. salt ¼ cup water 1 cup sugar 1 tsp. cream of tartar 1 tsp. vanilla ½ tsp. baking powder
Mix together. Spray jelly roll pan with cooking spray and cover with waxed paper and spray top of paper. Pour pumpkin mixture in pan and spread evenly. Bake at 350 degrees for 13 mins. Or till done. Let cool, then roll wax paper and refrigerate. Topping: 8 oz. cream cheese 2 Tablespoons butter 1 cup powdered sugar 1 teaspoon vanilla Mix together till smooth. Take rolled cake, unroll and spread cream cheese mixture on cake. Roll again without wax paper. Wrap in plastic wrap and refrigerate.
Creamy Pumpkin Strudels Debbie Mead, Pretty Prairie
1 15 oz. can pumpkin ½ cup brown sugar 4 ½ tsp. cinnamon ½ tsp. salt ¼ tsp. nutmeg ¼ tsp. ginger 12 sheets frozen phyllo dough 18” x 14” rectangles, thawed 2/3 cup butter, melted 1 cup sugar 1 cup chopped pecans 1 8 oz. pkg. cream cheese Preheat oven to 400 degrees. For filling, in a small bowl combine pumpkin, brown sugar, ½ tsp. cinnamon, salt, nutmeg, and ginger. Set aside. Stack two sheets of phyllo; brush with melted butter. Mix sugar and 4 tsp. of cinnamon; sprinkle onto phyllo. Top with pecans. Cut into 18x7” strips. Cut cheese into 12 pieces; place a slice about 2” from end of each strip. Spoon filing atop cream cheese. Fold bottom edge of phyllo up over filling. Fold in sides; roll up to encase filling. Place on a baking sheet, seam side down. Brush with melted butter. Repeat with remaining ingredients. Sprinkle with sugar-cinnamon mixture. Bake about 15 minutes or until phyllo is golden. Makes 12.
Pumpkin Dream Bars Pauline Moore, Mt. Hope
½ cup (1 stick) margarine or butter softened 1/3 cup sugar 1 cup oats, (quick or old fashioned, uncooked) ¾ cup all-purpose flour 2-8oz pkg. cream cheese softened 1 cup sugar 4 eggs 1 16 oz. can solid pack pumpkin ½ cup light or dark corn syrup 2 teaspoons cinnamon Heat oven to 350 degrees. Grease 13 x 9-inch baking pan. Beat margarine and sugar until fluffy. Add combined oats and flour, mix well. Spread evenly onto bottom of prepared pan. Bake 18-20 min or until light golden brown. Cool slightly. Beat cream cheese and sugar at medium speed of mixer until fluffy. Add eggs, on at a time, beating well after each. Add remaining ingredients, mix until smooth. Pour over partially cooled crust. Bake an additional 45-50 minutes or until center appears set. Cool completely on wire rack. Chill. Serve with whopped cream, if desired. Makes 20 bars.
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Separate eggs. Beat yolks. Add salt. Sift flour, sugar and baking powder 4 times. Slowly add this to your egg yolks and ¼ cup cold water. Beat until creamy looking. Beat egg whites until foamy. Add cream of tartar. Beat until stiff. Fold your egg yolk mixture in slowly. Bake in an angel food cake pan 5060 minutes at 325 degrees.
Fruit Cake Supreme Margaret Mast, Hesston
2 lb.dates (pitted) 1/2 lb. candied cherries 1/2 lb candied pineapple 3/4 cup. white sugar 1 1/2 cup flour 2 cup English walnuts 2 cup Brazil nuts 1 tsp. baking powder 4 eggs (beaten) 2 T. vanilla Mix in large bowl the fruit and nuts leaving them as whole as possible. Sift the dry ingredients together and stir into fruit and nuts. Beat eggs and vanilla; stir into fruit mixture. Be sure all fruit is coated. Line 2 bread pans with waxed paper, buttered. Divide the dough into the 2 pans. Bake at 200 degrees for 1 hour and 45 minutes. Cool in the pans for a short time, then finish cooling on a rack. Wrap in waxed paper or foil, air tight and freeze.
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Sunday, November 24, 2013
DESSERTS
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Chocolate-Cherry Truffle Cake Renetta Stucky, Moundridge
Filling: 1 cup semisweet chocolate chips 2/3 cp sweetened condensed milk Cake: 1 box chocolate fudge cake mix with pudding in the mix 1 cup water ¾ cup vegetable oil 4 eggs 1 box (4 SERVING SIZE) chocolate instant pudding mix 1 jar (10 oz.) maraschino cherries, drained on a paper towel, and chopped Glaze: Remaining sweetened condensed milk ¾ cup semisweet chocolate chips 2 Tablespoons corn syrup 1 tsp. milk, if needed Heat oven to 325 degrees. Grease with shortening and light flour 12 cup bundt pan. In medium bowl microwavable bowl, mix filling ingredients. Microwave on high 25 to 35 seconds, stirring every 15 seconds. When smooth and melted, set aside. In a large bowl beat cake mix, water, oil, add the eggs and pudding mix slowly. Fold in cherries. Spoon batter into pan. Spread evenly. Carefully spoon filling. In a ring over batter (do not let the filling touch the side of the pan) Bake 50-55 minutes. Cool 15 minutes. Place heatproof serving plate over pan. Turn cake and pan over. Remove pan and let cake cool about 1 hour. In a quart saucepan, heat all glaze ingredients except 1 teaspoon. Milk over low heat. Stir occasionally until chocolate is melted and mixture is smooth. Stir in up to 1 teaspoon of milk if necessary to glazing consistency. Pour glaze over cake, allowing some to drizzle down the side of the cake. Store covered in the refrigerator.
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DESSERTS
Peanut Butter & Jelly Bars Amanda Lessard, Larned
2 1/4 cups flour 3/4 tsp baking soda 3/4 tsp salt 1/2 cup butter 1 1/4 cup brown sugar 3/4 cup creamy peanut butter 3 Tbsp milk 1 Tbsp vanilla extract 1 egg 1 cup strawberry jam or grape jelly 1/2 cup rolled oats Heat oven 350 degrees. Grease a 9X13 pan with nonstick cooking spray. Combine flour, baking soda and salt; set aside. In large bowl, with electric mixer on medium beat butter, brown sugar, peanut butter, milk and vanilla until well blended; 1 minute. Add egg and beat until blended. Blend flour mixture into wet ingredients on low speed. Pat 2/3 of the dough in bottom of pan in an even layer. Spread jam evenly over crust to within 1/4" of sides. With large spoon, combine remaining dough with oats. Drop by spoonfuls onto jam layer. Bake for 20 to 25 minutes until lightly browned and edges pull away from sides of pan. Cool completely. Cut into 24 bars
Glorified Grahams Mildred Goering, Hutchinson 24 graham-cracker squares ½ cup butter or oleo, melted ½ cup brown sugar 1 cup finely chopped pecans Line a 15 ½ x 10 ½ x 1 inch jelly roll pan with parchment paper. Place 24 graham cracker squares on the paper. Mix butter and brown sugar. Spoon over graham crackers. Sprinkle with nuts. Bake at 350 degrees about 12 minutes. Cool. Break into squares. Makes about 2 dozen cookies.
Blueberry Dessert
Rochelle Hippen, Hutchinson ½ cup butter, softened 1 cup flour ½ cup pecans, finely chopped 1 (8 oz.) pkg. cream cheese, softened 1 cup granulated sugar 1 large container (12 to 13 oz.) Cool Whip 3 to 5 bananas, sliced 1 (21 oz.) can blueberry pie filling, chilled Mix together butter, flour, and pecans. Pat into a 9 x 13 inch buttered pan. Bake at 350 degrees for 15 minutes. Let crust cool. Set aside. Cream together cream cheese and sugar. Fold in Cool Whip. Slice 3 to 5 bananas over the crust. Pour cream cheese mixture over bananas. Top with the chilled blueberry pie filling. Refrigerate. Other pie fillings will work well also. Serves 12.
Festive Holiday Cupcakes Donna Maskus, Hays Makes: 24 servings ½ cup butter 4 egg whites 2 cups all-purpose flour 1 teaspoon baking powder ½ teaspoon salt ¼ teaspoon baking soda ¾ cup buttermilk 1/3 cup maraschino cherry juice 1 ½ cups sugar 1 teaspoon vanilla ½ teaspoon almond extract 12 maraschino cherries, halved
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cherry butter frosting maraschino cherries with stems Process: 1. Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2 ½ inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, salt, and baking soda. In a 2-inch cup glass measuring cup combine buttermilk, and cherry juice; set aside 2. Preheat oven to 350 degrees. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, vanilla, and almond extract; beat until combined. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk mixture to beaten mixture, beating on low speed after each additional just until combined. 3. Spoon batter into prepared muffin cups, filling each two-thirds full. Use the back of a spoon to smooth out batter in cups. Press a cherry half into batter in each cup. 4. Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. 5. Using a pastry bag fitted with a large star tip, pipe the cherry butter frosting over tops of cupcakes. Then top the cupcake with a maraschino cherry with their stem. Cherry Butter Frosting for the Festive Holiday Cupcakes Yields: 2 cups Ingredients: ½ cup butter, softened 4 cups powdered sugar 3 tablespoons maraschino cherry juice ½ teaspoon almond extract milk to reach a spreading consistency Directions: In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup of the powdered sugar, beating well. Beat in maraschino cherry juice and almond extract. Gradually beat in additional powdered sugar. If necessary, beat in additional juice or milk, 1 teaspoon at a time, until frosting reaches spreading consistency. Enjoy. What a holiday treat.
Christmas Apple Bundt Cake Diana Krol, Nickerson
3-4 tart apples (Granny Smith!) 3 T sugar 1 t cinnamon 2 c sugar 1 c oil 4 eggs 2 t vanilla 1/4 c orange juice 3 c flour 1 T baking powder 1/2 t salt additional powdered sugar & orange juice or sugar for cake's topping Peel and slice apples into small pieces. Toss apples with the 3 T sugar and 1 t cinnamon. Set aside. Mix sugar (2 c) and oil together, add eggs, one at a time. Blend in the orange juice and vanilla. Sift dry ingredients together and add to sugar/oil mixture. Mix well. Oil and flour a 12 cup Bundt pan. Pour in 1/3 of the cake batter and top with 1/2 of the apples. Repeat the layering, ending with the last 1/3 of the cake batter. Bake at 350 degrees for 1 hour. Cool cake in pan for 15 minutes, then invert cake onto plate. Either sprinkle warm cake with sugar, or top with a glaze made of powdered sugar and orange juice.
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Sunday, November 24, 2013
DESSERTS
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Chocolate Turtle Cheesecake
1 1/4cups confectioners' sugar 3 tablespoons milk
24 chocolate sandwich cookies, ground (about 2 3/4 c) 2 T butter, melted 2 packages (8 oz each) cream cheese, softened 1/3 c sugar 1/4 c sour cream 2 eggs 1 tsp vanilla 1/2 c prepared caramel sauce 1/2 c prepared fudge sauce 1/2 c pecan halves
Spiced Cranberries
Brenda Smith, Hutchinson
Preheat oven to 350 F. Combine ground cookies and butter in medium bowl; pat evenly oon the bottom and 1 in up side of a 9-inch springform pan. Place in freezer while preparing filling. Beat cream cheese in large bowl with electric mixer until fluffy. Beat in sugar, sour cream, eggs, and vanilla until smooth. Pour mixture into prepared crust. Bake cheesecake 30 to 35 minutes or until almost set in center. Cool on wire rack. Refrigerate, loosely covered, 8 hour or up to 3 days. Remove side of springform pan from cheesecake; place on serving plate. Drizzle caramel and fudge sauces over cake; cut cake into wedges. Top eat serving with 2-3 pecan halves.
Spiced Cranberry Coffee Cake Sydnee Shive, Mt Hope Ingredients 3/4 cups butter melted 3 cups all-purpose flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 1 ½ cups granulated sugar 3 large eggs 1 ½ cups lowfat buttermilk 2 teaspoons grated orange zest 2 cups Spiced Cranberries (recipe below) 1 cup roughly chopped pecans
1 1/2 cup water 1 1/2 cup granulated sugar 3 cups fresh or frozen cranberries 3 teaspoons cinnamon 1 1/2 teaspoon ground cloves 3/4 teaspoon ground nutmeg 1/2 grated orange zest Directions for Spiced Cranberries: Combine all ingredients in a medium saucepan and bring to a boil. Boil until the skins burst, about 7 minutes. Reduce heat and simmer, covered, for 1 hour. Remove from heat and cool completely. Directions for Coffee Cake: Heat oven to 350 degrees. Coat a 9 x 13-inch baking dish with butter and lightly dust with flour. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Using an electric mixer, beat the butter and granulated sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the eggs, then the buttermilk and orange zest. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until incorporated. Spread half the batter into the prepared baking dish. Dollop 1 cup cranberry sauce over the top, then gently spread, swirling it into the batter. Top with the remaining batter, then dollop with the remaining cup of cranberry sauce. Sprinkle the pecans over the top and bake until the cake is golden brown and a pick inserted into the center comes out clean, 45 to 50 minutes. Let cool for 5 minutes. While the cake cools, make the icing: In a small bowl, whisk together the confectioners' sugar and milk until smooth. Drizzle the icing over the warm cake, then let cool completely before serving. **This cake just smells and taste like the holidays. Buy extra cranberries at Thanksgiving and freeze them so you can make this cake all year long!! This was one of my recipes that won a merit award at the County Fair.
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Sunday, November 24, 2013
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Sunday, November 24, 2013
An Advertising Supplement • The Hutchinson News
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Sunday, November 24, 2013
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Sunday, November 24, 2013
An Advertising Supplement • The Hutchinson News