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COOK OF THE WEEK - DOROTHY STAMPER

In Loving Memory Dorothy Stamper 1919 - 2013

The week before Christmas seems like the perfect time to remember a dear friend who actually lived Christmas all year long. My fondest memories of Dorothy Stamper were her many choir parties she held for her choir members and their spouses. She was a devoted choir director for over 55 years. She actually played the piano and directed us at the same time! We all brought goodies to share at these parties, but if you checked in her breezeway between their garage and their house you could find 50 or more kinds of cookies and candy. She did this every year and she always shared with her family and everyone in the community.
We always caroled at these parties also. The first 25 years of parties were spent walking and caroling around all of Gilmore City. Then they rode in cars and piled out of the cars at each place to carol to people. After she and Richard and others in the choir could not or should not be walking around in the snow, we held the parties in their home and called people on the phone and sang one or two songs to them on each phone call.
Richard and Dorothy Stamper were married for 67 years before Richard passed away in 2007. Dorothy just passed away on Nov. 14 of this year. They had six children, 18 grandchildren, 27 great-grandchildren and two great-great-grandchildren. There were at least 75 family members at Dorothy’s funeral plus probably that many more people not relatives. That was a true testament of how much Dorothy was loved by so many!
Dorothy loved everyone and was known for the many caring things she did. When someone in the community was sick or had surgery, Dorothy always took a hot dish or two to their home.
A few of Dorothy’s many cookies and candies are included today plus a few recipes her family shared with me that they loved and she made for them often.

Peanut Butter Date Balls
2 cups dates, finely ground
2 cups powdered sugar
2 cups peanut butter
1 helping of walnuts, finely
ground
Mix well with hands. Chill balls, then dip balls in 6 ounces semi-sweet chocolate chips that have been melted with 1 or 2 tablespoons paraffin.

Best Ever Caramels
2 cups white sugar
1 cup brown sugar
1 cup light corn syrup
1 cup heavy cream
1 cup milk
1 cup butter
1-1/4 teaspoon vanilla
Combine sugars, corn syrup, cream, milk and butter. Cook slowly, stirring occasionally, to firm ball stage (248 degrees). Remove from heat and add vanilla. Pour into well greased 8 x 8 inch pan. Cool. When firm turn out on a board and cut into squares. Wrap each piece in wax paper. If desired, 1/2 cup of chopped pecans may be added with the vanilla.

Marshmallow Krispie Balls
1 package (14 oz.) caramels
1/2 can Eagle Brand sweetened
condensed milk
1 stick butter
Large marshmallows
Rice Krispies
Melt caramels, milk and butter. Dip marshmallows into caramel mixture and roll in rice Krispies.

Butter Riches
3/4 cup butter
1/2 cup brown sugar
1 tablespoon white sugar
1 unbeaten egg yolk
1 teaspoon vanilla
1-3/4 cups to 2 cups sifted flour
Cream the butter, gradually add the sugars. Add the egg yolk and vanilla. Beat well. Blend in gradually the flour until it forms stiff dough. Shape into balls about size of a marble. Place on greased cookie sheet. Flatten to the size of a 50 cent piece with the bottom of a glass dipped in sugar. Bake in 350 degree oven for 7 to 9 minutes until light golden brown. Cool and frost with this frosting.
Frosting for Butter Riches:
Brown 1/4 cup butter. Blend in 2-1/2 cups sifted powdered sugar and 1 teaspoon vanilla. Gradually add 3 to 4 tablespoons cream until correct spreading consistency.

Turtle Waffle Cookies
Steve makes these now and he knew the recipe by heart!
1/2 stick butter
6 tablespoons cocoa
Cream together well.
Add:
2 eggs
3/4 cup sugar
1 cup flour
1 teaspoon vanilla
Drop by 1/2 teaspoon (or more if you want a larger cookie) onto hot waffle iron. Bake 6 – 8 cookies at a time. Bake 2 minutes (some waffle irons may be hotter so test the first one for doneness and continue with the rest. Frost with this frosting. Makes about 50 cookies.
Frosting for Turtle Waffle Cookies:
2 tablespoons butter
2 tablespoons cocoa
Add: 1/4 teaspoon salt
1 cup powdered sugar
1 teaspoon vanilla
Stir to a crumb mixture. Add enough hot water to make it a spreading texture.

Holiday Delight Candy
3 cups sugar
1 cup white syrup
1-1/2 cups cream or canned milk
1/2 pound Brazil nuts (cut into
pieces)
1/2 pound walnuts, broken
1/2 pound pecans, broken
1/2 pound candied cherries, cut
into pieces
1/2 pound candied pineapple, cut into pieces
1-1/2 tablespoons vanilla
Cook sugar, syrup and cream until soft ball stage. Remove from stove and beat until it begins to thicken and change color. Add 1-1/2 tablespoons vanilla and beat. Add fruit and nuts. Spread on a greased cookie sheet.

Custard
1 pint scalded milk
4 eggs
1/4 teaspoon salt
1/2 cup sugar
1/4 teaspoon vanilla
pinch of nutmeg or cinnamon
Beat eggs slightly, add sugar and salt. Mix. Then add cooled scalded milk, vanilla and spice. Stir and pour into baking dish. Set baking dish into a shallow pan of hot water and put into 325 degree oven for about 40 minutes. Test by inserting a silver knife into center of custard. If knife comes out clean, custard is done. This recipe can be doubled and baked a little longer.

Sweet Potatoes and Apples
The kids told me that their mom made this every Christmas.
5 large sweet potatoes
5 large apples, peeled and
cored
1/4 cup butter
3/4 cup white sugar
3 tablespoons flour
Cream butter, sugar and flour until crumbly. Grease casserole with more butter. Slice alternate layers of sweet potatoes and apples and crumble mixture till all is used. Bake in a 350 degree oven for 1 hour.

Pecan Tassies
3 ounces cream cheese
1/2 cup butter
1 cup flour
1 egg
1 tablespoon butter
1/4 teaspoon salt
3/4 cup brown sugar
1 cup pecans, chopped
Cream together the cream cheese and 1/2 cup butter. Add flour. Divide into 24 little balls and put balls into a pecan tassie pan (small muffin pan). Shape dough into the pans like a piecrust.
Beat egg, 1 tablespoon butter, salt, brown sugar and pecans. Put a teaspoon of mixture into each little tassie pan. Bake 25 minutes at 325 degrees.

The COOK OF THE WEEK 3rd Edition Cookbook is available. Cost per copy is $10.70, plus $4.80 shipping/handling. Order a copy today by sending a check or money order, along with name and shipping address, to: Humboldt Independent, 512 Sumner Ave., Humboldt, IA 50548.