Special Section December 9, 2012
gifts&
goodies 2012 3
It’s that time of year!
The holidays are here! Everyone is ready to shop for wonderful gifts and bake great tasting treats for family and friends. With the help of Hy-Vee and Robert’s Dairy we put together a Cookie contest to find the best recipes in town!
Cookie Staff Manager: Colleen Brady Designer: Janella Williams Photographer: Jason Dailey
Special Thanks to our Sponsors Hy-Vee Grocery Stores Robert’s Dairy
And
Contents Drop Cookies pages 4-5
We received over 130 entries from our readers with more than 60 online entries. The four categories included Shape, Drop, Bar and No-Bake. HyVee’s baking staff reviewed the recipes and selected 20. They followed each recipe to the letter to create fabulous cookies. They baked five cookies from each category for our judges to sample, plus the judges had some glasses of Robert’s Dairy milk to go with the cookies. It’s a tough job but our five judges took the challenge! Andrew Yochum and Marty Streit from Hy-Vee and Lawrence Journal-World employees Colleen Brady, Ashley Shepard and Kathleen Johnson sampled the cookies and ranked their favorites. The highest score in each category was selected as the winner!
Bar Cookies pages 6-7 Shape Cookies page 8 No-Bake Cookies page 9 This special section will feature those winning recipes plus, we have included those who placed second in their category. We hope you enjoy these recipes with your family and friends. Wishing you the tastiest holiday season!
A message from Hy-Vee and Robert's Dairy page 10
the
Winner is
Garret Gerstenecker won the Chef’s Challenge competing with two other Chefs from Five Star retirement communities in Overland Park. You never need a special occasion to enjoy steak, shrimp scampi, perfectly seared salmon, or classic Kansas City barbecue.
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We’re famous for our fresh, creative menu, and the way it complements our Five Star lifestyle. Please come for a complimentary lunch and tour. Call 838-8000 to schedule today!
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Half-Marathon Cookies
1st
drop cookies
Lisa is lactose-intolerant and she has many friends who are health–conscious. So she is always on the lookout for great dairy-free cookie. She adapted this recipe to fit her needs and introduced it to friends after, they ran the first half marathon. It was a hit! Her friend suggested that these sweet and salty cookies would be great for the holidays. And they're right, this was one of the judge’s favorite cookies.
Lisa Ball Lawrence, KS
Select your own assortment from thousands of homemade cookies and candies.
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Ingredients: 1 Cup Old Fashioned Oats 3/4 Cup Whole Wheat Pastry Flour 1/3 Cup Brown Sugar 1 tsp. Cream of Tartar 1 tsp. Baking Soda 1/2 tsp. Salt 1/3 Cup Maple Syrup
1/4 Cup Canola Oil 1/4 Cup Coconut Oil, Melted 1 tsp. Vanilla 1 tsp. Cinnamon 1 Pinch Nutmeg 1/4 Cup Dried Cherries 1/4 Cup Pepitas (shelled pumpkin seeds) 1/4 Cup Unsweetened Coconut Flakes
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Preheat oven to 350 degrees. In a large bowl mix together the first 6 ingredients (the oats through the salt). Stir in the maple syrup, oil, vanilla and spices. And then combine the cherries, pepitas and coconut. Use your hands to shape dough into tablespoon sized balls. Place balls onto a prepared cookie sheet, spaced 2 inches apart and slightly flatten the balls with your hands. Bake for 8-12 minutes or until tops are slightly golden. Let cool on tray for 5 minutes before transferring onto a wire rack to cool completely. Makes about 12 cookies.
gifts&
goodies 2012 5
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Pumpkin Crunch Cookies Barb Starrett Lawrence, KS
Ingredients: 2/3 Cup Butter, Room Temperature 1 Cup Packed Brown Sugar 1 Egg, Room Temperature ½ Cup Canned Solid-Pack Pumpkin ¼ tsp. Vanilla 6 oz. Sour Cream or Plain Greek Yogurt 2 Cups Old Fashioned Oatmeal, Blended 1-½ Cups Flour 1½ tsp. Baking Powder ½ tsp. Baking Soda ½ tsp. Salt 1 tsp. Ground Cinnamon 1 tsp. Ground Ginger ½ tsp. Ground Allspice ¼ tsp. Ground Nutmeg ½ Cup Turbinado Sugar for Rolling Before Baking
2nd Place Beat butter, brown sugar and egg at medium speed until creamy. Add pumpkin and vanilla beating until blended. Place measured oatmeal in a food processor and pulse to make a fine powder. Mix together blended oatmeal, flour baking powder, baking soda, salt cinnamon, ginger, allspice and nutmeg. Add dry ingredients and Greek yogurt alternately to the butter mixture. Cover bowl and chill one hour. Shape dough into one inch balls and cool in tubinado sugar. Place balls one inch apart on greased cookie sheet. Bake at 375 degrees for 9-10 minutes. Switch cookie sheet to higher or lower oven rack for an additional 9-10 minutes until firm. Remove and cool cookie on wire rack. Makes 3 dozen cookies.
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gifts&
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Cranberry Bar cookies
bar
cookies
1st
Place
Doralee Rogier Lawrence, KS
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19 W. 9th Lawrence, KS 785-832-8693 Open: Tuesday - Saturday 10:30 a.m. - 6:00 p.m. Op Sunday 12:00 - 4:00
Once Doralee tasted this cranberry delight she knew she had to have it. So her Sister-In-Law gave her the recipe and since then it has been a requested favorite of family and friends.
Ingredients: 1 Cup of Margarine (Melted 2 Cups of Flour 2 Cups of Sugar 4 Eggs (beaten) 2 tsp. Almond Extract 12-oz. Package of Cranberries 1 ½ Cups of Walnuts Toppings Ingredients: 2 Cups of Powdered Sugar Splash of Milk 4 tsp. Almond Extract
Mix margarine, flour, sugar, eggs and almond extract together in a large bowl. Pat mixture in a 9”x12” pan. Place one 12-ounce package of washed and drained, fresh cranberries on top. Add 6-ounces package or 1 ½ cups of walnuts. To make a crunchier bar add 2-3 cups of walnuts. Bake at 350 degrees for 30 minutes. While still warm, glaze with mixture of 2 cups powdered sugar, small amount of milk and 4 tsp. almond extract.
gifts&
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Chocolate Mint Bars Mary Lou Reardon Lawrence, KS
Ingredients: 1 Cup of Flour ½ Cup of Butter (Softened) ½ tsp. Salt 4 Eggs 1 tsp. Vanilla 1 Can of Chocolate Syrup (16 oz.) 1 Cup of Sugar Ingredients for the Mint Filling: 2 Cups of Powdered Sugar ½ Cup of Butter ½ tsp. Mint Extract 3 Drops of Green Food Coloring 1 Tbsp. Water
2nd Place Ingredients for Topping: 1 Package of Mint Chocolate Chips ½ Cup of Butter Bar: Mix bar ingredients together. Beat at medium speed for 3 minutes. Bake in greased 9” x 13” pan for 30 minutes at 350 degrees. Top will look moist. Mint Filling: Mix filling ingredients together and spread over cooled baked bar dish. Topping: Melt topping ingredients in double boiler. Cool for 30 minutes or until luke warm, stirring occasionally. Spread on top of mint filling. Keep refrigerated until served. Slice into bar portions.
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gifts&
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Frosted Ginger Cookies By Kathy Barker Lawrence, KS
shape
st 1
cookies
Kathy told us this is one of her family’s favorite cookies and it's hard to get them frosted before they are eaten. We know what she means many of the staff enjoyed these tasty treats!
2nd Place
Ingredients: 1 Cup Granulated Sugar, Plus More for Rolling Cookies 3/4 Cup Butter or Margarine at Room Temperature 1 Egg 3 Tbsp. molasses 2 Cups Flour, Sifted
Greek Crescent Cookies Mary Ann Kieffer, Lawrence, KS
Ingredients: 1 Cup Margarine Softened 1/2 Cup Powdered Sugar 1 Egg Yolk 2 tsp. Brandy 1/2 tsp. Almond Extract 2 Cups of Flour Powdered Sugar
Mix melted margarine and ½ Cup powdered sugar together. Then add egg yolk, brandy and almond extract. Stir in flour, Shape dough by teaspoonful’s into crescent shapes. Place about 1-inch apart on greased cookie sheet. Bake at 350 degrees until light brown on bottom. Sprinkle with powdered sugar and cool. Makes about 48 cookies.
1 tsp. Baking Soda 1 1/2 tsp. Ground Ginger 1 tsp. Cinnamon 1/2 tsp. Salt 1/2 tsp. Ground Cloves 1/2 tsp. Ground Nutmeg 1 Cup Powdered Sugar, Sifted 1 tsp. Lemon Juice
Place
Preheat oven to 350 degrees. In a large bowl, cream 1 cup granulated sugar with butter until light and fluffy, about 3 minutes. Mix in egg and molasses. In a medium bowl, stir together flour, baking soda, and spices. Add to butter mixture and blend well. Fill a shallow bowl with granulated sugar. Break off walnut-sized pieces of dough and roll into balls; roll balls in sugar. Arrange on greased cookie sheet (or cookie sheet covered with parchment paper) and bake until golden brown, about 10 minutes. Transfer to cooking racks. Cookie glaze: Combine powdered sugar with 1 Tbsp water and stir until smooth, and then stir in lemon juice. Drizzle over cookies.
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Kandy Fun Kakes Cookies Linda Kendrick Tonganoxie, KS
1st
Place
no-bake
cookies Linda says “this recipe is very simple and very good.” It’s one of her favorites to make for the holidays and special gatherings. You’ll enjoy this easy-to-make scrumptious delight!
Ingredients: ½ Cup of unsalted Butter 4 Cups Mini Marshmallows 2 tsp. Vanilla Extract 4 Cups Crisp Rice Cereal
¾ Cup of Butterscotch Caramel Fudge Topping 12 oz. of Milk Chocolate Coarsely Chopped
Lightly grease an 8” x 8” backing pan. In large saucepan, melt the butter over low heat. Add the marshmallows and stir until blended. Remove from the heat and stir in the vanilla. Stir in the cereal and mix thoroughly until well blended. Scrape the mixture into the prepared pan. With lightly buttered hands, press gently on the mixture to level. Place in the freezer for 10 minutes. In a small saucepan, warm the
Peanut Butter Bars Cookies Mary Ann Kieffer Lawrence, KS
Ingredients: 4 Tbsp. Margarine 1-1/3 Cups of Creamy Peanut Butter, Divided ½ Cup of Light Corn Syrup 1/3 Cup of Brown Sugar 7 Large Shredded Wheat Biscuits Crumbled (4 Cups) 1 tsp. of Vanilla extract 1 Cup of Dark Chocolate Chips Melted Sprinkle of Sea Salt
Line 8” x 8” baking pan with foil. Melt margarine in a large saucepan over medium heat. Add 1 cup of peanut butter then the cup corn syrup and brown sugar, mix until smooth. Stir in vanilla and crumbled shredded wheat and mix until the wheat is completely coated with peanut butter mixture. Pour this into the lined pan and pat down until smooth. Spread top with remaining 1/3 cup of peanut butter. Melt chocolate in microwave, not to burn, with 10-20 second intervals or use a double boiler. Smooth melted chocolate over the peanut butter. Sprinkle with sea salt. Chill for at least 2 hours before serving. Cuts into 16 bars.
butterscotch caramel fudge topping to lukewarm, do not let it get too hot. Remove from the heat and set aside to cool slightly. Pour the warm butter scotch topping over the cereal layer, spreading evenly. Place in the freezer for 10 minutes. In a small bowl, melt the chocolate in the microwave until just melted. Spread over top of caramel mixture. Chill to set the chocolate. Cut into squares. Serves 16 squares.
2nd Place
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gifts&
goodies 2012
Roberts Dairy Unveils
“Hometown Holiday Cookie Giveaway 2012” Hy-Vee joined us this year as our grocery sponsor. Their mission was to help us bake and judge the finalist cookies. The day of the judging, the entire store had the wonderful aroma of freshly baked cookies. As the judges and customers gather around the table of the sweet morsels, little did we know the time that went into making it all happen. The team of bakers included Mike Burghart, Baker Manager, Larry Reed and Shelly Lara with a combined Mark Burghart and Jan Hornberger experience of over 80 years. This great team started at 3 am in the morning and finished baking for the Judges at 10 am. Jan Hornberger, Club Room Manager helped prepare the table and settings for the Judges. If baking cookies or desserts is not in your future, then stop by your local Hy-Vee store. The Bakery features Cakes of all kinds from signature to party, home-style pies, party trays and “yes” cookies of every variety! Also don’t forget to plan your parties, meetings, family gatherings at the Club Room. For more information on the Club Room, contact Jan Hornberger at 1377clubmgr@hy-vee.com or 785-832-0044.
A Community of FRIENDSHIP. | A Community of SUPPORT.
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Roberts Dairy (a division of Hiland Dairy) salutes the festive season with “Hometown Holiday Cookie Giveaway 2012.” From November 1, 2012 through January 2, 2013, consumers have the opportunity to vote for and test their favorite holiday cookie recipes, with the chance to win one year’s supply of Roberts Dairy products. Roberts Dairy has selected 12 cookie recipes that incorporate the finest quality dairy and holiday ingredients. Beginning November 1, consumers can vote for their favorites at www.robertsdairy.com and be eligible to win. “What better way to get into the holiday spirit than to share the flavors of favorite seasonal treats,” said Gary Aggus, president/general manager of Hiland Dairy. “Warm, dairy-rich, baked cookies symbolize comfort and a time to gather friends and family around the table to reflect and relax.” Recipes will celebrate a variety of Roberts Dairy’s fresh, flavorful products. Peppermint Brownie Delights marry Roberts Dairy milk and whipping cream and also feature Hiland Dairy unsalted butter. For another delicious treat, Frosty Mocha cookies blend Roberts Dairy buttermilk and milk with Hiland Dairy butter. “We hope that the community joins the Roberts Dairy family in a collaborative holiday baking celebration,” says Aggus, “using their favorite Roberts ingredients and our favorite recipes.” For more information about “Hometown Holiday Cookie Giveaway 2012,” please visit www.robertsdairy.com.
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