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November 28, 2012

The magic of Father Christmas Weston ready for annual candlelight homes tour

By SYLVIA ANDERSON St. Joseph News-Press

Father Christmas and the holiday homes tour are a highly anticipated tradition in Weston, Mo. Every year they epitomize the warmth and spirit of the season in this historic town. And for Jan Specht, who owns one of the homes on the tour with her husband, Edd, it’s a match made of miracles that still brings tears to her eyes.

Father Christmas was conceived in 1988 when she was married to photographer Gehrig Fry. He specializes in black-and-white, hand-tinted photos that look like they were taken in a century ago, and he wanted a Santa to use in the photos with children. “In a town like this we need a Father Christmas, a Victorian-style Santa,� Mrs. Specht remembers telling him.

One thing led to another, and one day after work, she went down to his studio. He told her to stop and close her eyes. When she opened them, there stood a man named Tom Hooper dressed in a long, red, Victorian robe lined with fur, with a real white beard and looking just like the Father Christmas she imagined. “When I saw Tom for the fi rst time I just started crying,� Mrs. Specht remembers. “I said, ‘Oh my God, he is so perfect. He’s my childhood ideal of what Santa Claus is ... that awe you feel. This is going to be perfect.’�

Cinching the deal: For many years, Mr. Jessica Stewar t | St. Joseph News- Press

Jessica Stewar t | St. Joseph News- Press

Jan and Edd Specht’s home in Weston, Mo., will be on this year’s Weston Christmas Homes Tour.

Please see WESTON/Page 3

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Wednesday, November 28, 2012

Gluten-free for the holidays

No need to give up your favorite pies and desserts

By SYLVIA ANDERSON

it makes a great-tasting pie crust.

“The nice part is you can’t overwork the gluten, because there isn’t any,” Mrs. Crowther says. “It’s going to stay flaky and you don’t have to worry about a tough crust.”

The downside is that a flour without gluten will not stick together well.

That’s why she adds xanthan gum to the mixture.

You only need about a teaspoon.

“In this case adding more is not better,” she says. “Your dough will become gummy.”

For the holidays, Sweet Sisters gets numerous requests for apple pie topped with a crumb topping.

The topping is made from the bakery’s gluten-free bread, which has been toasted, ground up and mixed with sugar and butter. It works well and tastes a lot like graham crackers.

For those wanting to bake gluten-free themselves, Sweet Sisters sells buckwheat flour, xanthan gum and a number of alternative flours like almond flour and coconut flour in an adjoining health food store. Experimenting with the different flours can help you find a blend that fits your personal taste, and it can be a lot of fun.

That’s exactly what Mrs. Perry did when she came up with her own glutenfree flour blend to make pies. She thinks the crusts taste just like a regular pie crust, but they are easier to make.

“If anything, it’s flakier than a regular pie crust,” she says.

Mrs. Perry offers gluten-free baking classes in Liberty, Mo., and taught 7- and 9-year-old girls to make a pie using this flour blend. The crusts came out perfectly, she says, including the lattice top, and

St. Joseph News-Press

When Johnna Perry was diagnosed with celiac disease three years ago, the holiday season seemed bleak for the avid baker.

“I’ve always been known for my pie crusts, so I thought maybe pie would be a thing of the past,” she says.

She also was afraid the cookies and many of the homemade holiday treats she loved to make every year would meet with the same fate. Feeling like a swimmer with no water, she tried a number of premade gluten-free products from the grocery stores, but they just weren’t the same.

“I decided right off the bat I was going to have to figure out a way around this,” she says.

Celiac disease, also known as gluten intolerance, is a genetic disorder that affects at least 1 in 133 Americans, according to celiac.com. In addition, an estimated 18 million Americans are non-celiac gluten sensitive. The symptoms are triggered by eating gluten, which is a protein found in wheat, barley, rye and possibly oats. So if you like to bake, or eat anything made with wheat flour, this presents a problem.

It’s a problem that Kathy Crowther and her daughters have been tackling with sweet success.

They own and run Sweet Sisters Gluten-Free Bakery in Stewartsville, Mo. This time of year you’ll find Mrs. Crowther busy making one of their most popular items: gluten-free pie crusts and pies. They make so many, in fact, she had to invest in a pie press.

The crusts are completely gluten-free.

“We use a buckwheat blend, and we also use sorghum,” she says.

Although buckwheat sounds like it must be wheat- or grain-related, it’s actually a fruit seed related to rhubarb, which is why it makes a good substitute for people who are sensitive to gluten.

According to the Whole Grain Council, buckwheat got its unusual name because the seeds so closely resemble the much larger seeds of the beech tree, which led to the name “beech wheat” or buckwheat.

The flavor is like a whole grain flour, she says, and when mixed in a blend with xanthan gum,

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LEO – Jul 23/Aug 23 Leo, a casual encounter with an old friend goes by like no time has elapsed at all. Agree to keep in touch and spend more time together going forward.

Jessica Stewar t | St. Joseph News- Press

Kathy Crowther presses a pie crust at Sweet Sisters Gluten-Free Bakery in Stewartsville, Mo. neither girl had made one before.

If you are an experienced pie crust maker, Mrs. Perry says you still can use whatever “tricks” you have to make that perfect crust. Her secret is using very cold water.

You can see more of Mrs. Perry’s recipes in two cookbooks that recently came out called “The Big Book of Babycakes: Cupcake Maker

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SCORPIO – Oct 24/Nov 22 Certain challenges may be tough to conquer, Scorpio.

But with the right help you can get the job done. Gemini may be your shining light this week.

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51. Cruise 52. State of comfort 53. Young woman (French) 54. 100-year-old-cookie 55. Exchange 56. Shopping receptacle

SAGITTARIUS – Nov 23/ Dec 21 There is no point in speculating about your finances, Sagittarius. Keep track of your deposits and withdrawals so you have a handle on all accounts.

CAPRICORN – Dec 22/Jan 20 Now is not the time to leap without looking, Capricorn. You have to be cautious with your choices and actions this time of the month. Don’t make waves so close to the holidays.

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PISCES – Feb 19/Mar 20 Usually your outpouring of creative juices is unstoppable, Pisces. This week you could have a little trouble thinking up new ideas.

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3

Wednesday, November 28, 2012

Gluten-free for the holidays CONTINUED FROM page 2

Weston set for annual homes tour

Recipes” and the “Big Book of Babycakes: Piemaker Recipes” by Kathy Moore and Roxanne Wyss of Kansas City. Mrs. Perry contributed recipes for the gluten-free chapters in the books. She also posts recipes on her blog, www.injohnnaskitchen. com. Class information is given on the site as well.

Ready for some glutenfree baking? Check out the following recipes.

Submitted photo

Johnna Perry’s gluten-free candy cane bark cheesecake.

A gluten-free apple pie at Sweet Sisters.

Gluten-free apple pie ■ 1 unbaked glutenfree pie crust ■ Apple filing ■ 7 medium apples, peeled, cored and very thinly sliced. Use mildly sweet to tart very crisp apple (such as Granny Smith, Braeburn, Cortlands) ■ 1/2 cup sugar ■ 1 teaspoon ground cinnamon ■ 1/4 teaspoon ground nutmeg ■ 1/4 teaspoon salt In a large bowl mix apples, sugar, cinnamon, nutmeg and salt. Set aside and let the juices mix.

■ Crumble topping ■ 3/4 cup light brown sugar ■ 3/4 cup gluten-free flour ■ 1/2 teaspoon ground nutmeg ■ 1/3 cup butter, chilled and cut into small pieces In a small bowl mix together brown sugar, gluten-free flour and nutmeg. Next mix in the butter and cut it in with a fork until you have a coarse, crumbly mixture.

Preheat oven to 400 degrees. Spoon apples into your pie crust, mounding in the middle and pouring the sugary juices over the top. Sprinkle the crumble topping all over the top (use it all). Use tinfoil to cover edges of crust as it will burn easily.

Bake for approximately 35 minutes. Topping will be lightly browned and filling will be bubbly. Let cool for at least an hour before serving.

— Sweet Sisters Gluten-Free Bakery

Johnna’s gluten-free basic pie crust ■ 2½ cups of Johnna’s gluten-free flour blend ■ 1/4 teaspoon salt ■ 3 tablespoons granulated white sugar ■ 1 teaspoon guar gum ■ 1/4 cup shortening (I use Crisco sticks) ■ 1½ sticks of butter OR Earth Balance Vegan Butter-y Stick if you are dairy intolerant, cold and cut into small pieces ■ 1/2 cup very cold water (I believe this is the trick to a good pie crust;

per cup as gluten-full all water and butter must be purpose flour, making it a cold. I start with ice wagood substitution in many ter and measure out 1/2 recipes) cup after the water has been with ice for a few ■ 3 parts white rice minutes) flour Mix flour, salt and sugar ■ 3 parts brown rice together. I do not sift the flour gluten-free flour blend.

■ 2 parts potato starch Add guar gum and Crisco (not flour) and break up with a pastry ■ 1 part tapioca starch cutter. Next add the butter Mix a large batch and keep and mix with pastry cutter. in an airtight canister. If you Begin adding the cold water, are not an avid baker, keep just a little at a time until this in the refrigerator. you reach the texture of pie crust dough.

Divide dough into two equal balls and chill between two sheets of plastic wrap for 30 minutes.

Instead of rolling out on a floured surface, I simply roll my dough between the sheets of plastic wrap.

Roll out to the thickness of pie crust, slightly larger than the size of your pie pan.

Remove top sheet of plastic wrap and place inverted pie pan over the top, centered on the dough. Gently pull up on bottom plastic wrap and turn it over along with the pan. This results in your crust easily flipping right into the pie pan. Remove the bottom (now top) sheet of plastic wrap and press crust into the pan.

Parbake or bake as directed in any pie recipe from this point.

Johnna’s gluten-free flour blend (This flour blend weighs approximately the same

Johnna’s favorite candy cane bark cheesecake ■ Candy cane bark: ■ 4 ounces 100-percent cacao chocolate (one Ghirardelli bar) ■ 4 candy canes, broken into small pieces Melt chocolate either in microwave or double boiler.

Once melted, spread very thinly using a spatula onto a sheet of parchment paper.

Immediately sprinkle with candy cane pieces. Allow to harden at room temperature, then break into small pieces, reserving one or two larger pieces for garnish.

■ Crust: ■ 1 package chocolate K-Toos or other glutenfree Oreo-style cookie ■ 8 peppermint candies or 4 candy canes ■ 2 tablespoons coconut oil, liquefied ■ Filling: ■ 1 3/4 cups raw cashews, soaked in water.

A couple of hours will do, overnight is best.

■ 1/4 cup fresh squeezed lemon juice ■ 1/3 cup agave nectar

■ 1/2 cup coconut oil, liquefied ■ 1/4 cup filtered water ■ 1 teaspoon vanilla bean paste ■ 1/2 teaspoon pure peppermint extract ■ 1/4 teaspoon sea salt ■ 9-inch springform pan For crust, in food processor, pulverize the peppermint candies or candy canes. It is important to do this first, otherwise you will have large chunks of candies in the crust. Next, add all of the cookies into the bowl and process until the cookies are fine crumbs. Add in the melted coconut oil and pulse a couple of times to incorporate.

For filling, drain the cashews. Liquefy the coconut oil by placing glass measuring cup of oil in bowl of warm water.

Add all ingredients to the bowl of the food processor. Process on high for four minutes until it is very smooth. By hand, stir in the candy cane bark, reserving a couple of pieces for garnish. Pour on top of crust. Once the filling is in the pan, gently insert the garnish pieces and additional candy cane pieces if you’d like. Cover and place in freezer overnight.

Remove to refrigerator the next day. Remove from refrigerator 30 minutes before serving.

— Johnna Perry

Sylvia Anderson can be reached at sylvia.anderson@newspressnow.com.

Follow her on Twitter: @SJNPAnderson.

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Jessica Stewar t | St. Joseph News- Press

Father Christmas ornaments are on sale at the Weston, Mo., Chamber of Commerce.

CONTINUED FROM page 1 Hooper had been making homemade toys for children.

Twenty-five years later, Mr. Hooper is still Father Christmas. He’s been featured on Hallmark cards and has become a celebrity in Weston and beyond.

Although Mrs. Specht and Mr. Fry went their separate ways (Mr. Fry to New Mexico), they are still friends and she prizes his original portrait of Father Christmas, which attendees on the homes tour will get to see and possibly win a copy of for themselves (See box on page E1).

You will be enchanted with her home, as well.

There is some debate about whether it was an original Sears home or not, but there is no debate that it was originally very small.

They don’t know for sure when it was built, but an educated guess puts it between 1890 and 1915.

“A lot of homes didn’t have abstracts for them as they do now, so the only way they would know is to have history of it,” she says.

They do know it had approximately 800 square feet spread over four rooms with Federal style woodwork. And they know

it had an outhouse after friends did some scavenging in the area and found bottles from the time period. The little home was in terrible shape when it was bought in 1986, but as many historic homeowners have experienced, the house called out to her.

“There was something about it that made me want to own this little home and take care of it and make it into a cute charming cottage,” she says. “Hopefully, we succeeded on that.”

A few details to notice on the tour: the kitchen cabinetry built by Ron Parrott using only a photo Mrs. Specht gave him as a guide; the matching Austrian cypress wood on the floor and the kitchen counter; a green upholstered settee in the living room that is an heirloom from Mr. Specht’s family and was stuffed with tobacco leaves, and, of course, the original portrait of Father Christmas, who you also will see in person strolling around Weston during the tour. If you are lucky, he will stop and give you a smile and maybe something magical out of his big, red bag.

Sylvia Anderson can be reached at sylvia.anderson@newspressnow.com.

Follow her on Twitter: @SJNPAnderson.

4

Wednesday, November 28, 2012

Stan Rippey rides his horse, Sugar, as he herds cattle recently at the St. Joseph Stockyards. Mr. Rippey and his horse were extras in the new movie ‘Lincoln.’

Jessica Stewar t | St. Joseph News- Press

Horseshoer goes Hollywood Mound City man plays a part in Spielberg’s ‘Lincoln’

By ERIN WISDOM St. Joseph News-Press

An area horseshoer made his big-screen debut this month with the release of Steven Spielberg’s Civil War drama “Lincoln.”

Stan Rippey of Mound City, Mo., played one of 20 cavalrymen in the film, which he took part in filming for three weeks last December. Although it was his first involvement in a movie of this scale, Mr. Rippey is a seasoned Civil War re-enactor who has been in several Western films, including ones produced

by Easton, Kan.-based Western Frontier Adventure. Its owner, Larry Culbertson, has a Hollywood contact who came to him in search of extras for “Lincoln,” and with his long hair, beard and re-enacting experience, Mr. Rippey was a perfect fit.

“I went to Virginia and absolutely had a ball,” Mr. Rippey says, adding that one of his mares, Sugar, came along for the experience since as a cavalryman, he needed a horse. He chose her knowing she wouldn’t startle easily around gunfire, other horses and crowds.

With 850 extras involved in

the film, crowds were a big part of the experience. So were elaborate sets, long hours and up-close encounters with stars (not to mention a paycheck for both his work and Sugar’s that Mr. Rippey is sure he could get used to).

“I spent a lot of time 20 feet from Spielberg and the main actors. Didn’t speak to a one of them,” Mr. Rippey says, noting that not speaking unless spoken to was an unwritten tenet of professionalism when dealing with the movie’s main cast, which includes Daniel Day-Lewis, Sally Field, Joseph Gordon-Levitt, James Spader and Tommy Lee Jones.

In addition to playing a cavalryman, Mr. Rippey also was in some scenes as a civilian. He saw the movie last weekend — noting afterward that he highly recommends it and that the end includes a surprise no one saw coming — and spotted himself in three scenes. (He recognized other scenes, as well, as ones he was in, although he couldn’t pick himself out in them).

In one scene in which he spotted himself, he rides past a carriage carrying Lincoln and the secretary of state. In the

scene in which Gen. Robert E. Lee surrenders at Appomattox, Mr. Rippey looks on from behind a man who leads a horse to Gen. Lee (That man happens to be played by Joey Culbertson of Easton, Kan., a cousin of Larry Culbertson). And in the scene in which Lincoln addresses two black soldiers on a rainy night, Mr. Rippey is the cavalryman closest the camera, standing beneath a lean-to behind Lincoln.

A look at the anatomy of that night scene shows just how much work went into the movie: It was filmed in an area of Petersburg, Va., in which an urban renewal effort had turned old warehouses into high-brow restaurants and condominiums.

Taking it back to the 1860s required not only building facade fronts on about 15 blocks of buildings and covering all light poles, streets signs and traffic lights but also covering the streets with mulch 4 feet deep.

Then came the job of creating rain — since, although it actually was raining that night, the rain wasn’t heavy enough to show on camera. Thus Mr. Spielberg brought in two cranes and had a system constructed that drew water from fire hydrants

to create a heavier “rain.”

Mr. Rippey also witnessed this level of intricacy in the creation of other sets, including the one used in the scene documenting Gen. Lee’s surrender, which was filmed in a park in the middle of a residential area in Richmond, Va. Because nothing existed there resembling the iconic house where the surrender took place, Mr. Spielberg had a house built.

“Spielberg is a stickler for historical accuracy. He wanted everything to be as historically accurate as possible, right down to the wardrobe we wore,” Mr. Rippey says (he adds that the amount of thought that went into the movie was evident in another way in a scene in which Lincoln visits a hospital filled with wounded soldiers, who were played by U.S. veterans disabled in Iraq and Afghanistan and who received applause when they came on set).

Speaking of wardrobe: Mr. Rippey and the other extras were in wardrobe, hair and makeup by 6 a.m. every morning — and for him, this came after a daily 4 a.m. barn call to ready his horse.

Some days he spent most of his time in front of the camera, and

others he spent most of it watching from the sidelines.

The time outside of work was memorable, too — especially one evening in which Mr. Spielberg rented out a theater for a showing of his movie “War Horse” two weeks before it was officially released. He paid for concessions, too, and invited everyone involved in the filming of “Lincoln,” some of whom also worked on “War Horse.”

“That’s the first movie I’ve ever gone to that at the end, when they rolled the credits, there was applause” when people saw their own names, Mr. Rippey says.

Now having experienced the sense of attachment to a film that can come even from being a small part of it, he can appreciate their response. But at the same time, he’s not letting his bigscreen status go to his head.

“I’ve had several people, in jest, ask for my autograph,” Mr. Rippey says. “My response is that I won’t give my autograph; I’ll give my initials. Because I’m not a movie star; I’m a movie blip.”

Erin Wisdom can be reached at erin.wisdom@newspressnow.com.

Follow her on Twitter: @SJNPWisdom.

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