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COOK OF THE WEEK - STELLA BOOMGARDEN

As I sat and visited with Stella Boomgarden, I could tell she loves to bake. Some of her favorite recipes are included in today’s article.
Stella and Vern Boomgarden have been married for 61 years. Vern has resided at Long Term Care at the Humboldt County Memorial Hospital for four years. Stella and Vern both grew up in or around Buffalo Center. Stella graduated from the Buffalo Center High School.
Stella and Vern have four children: Steven (Shirley), Kathleen (Michael), Patricia (Gregg) and John (Tonya). They are proud grandparents of four grandchildren and three great-grandchildren. Stella attends Zion Lutheran Church and is an active member of a Bible study group there.
Stella’s hobbies include sewing, crafting and baking. A couple of her favorite things to bake are Kringla and New Year’s Cookies, both of which she included in her favorite recipes.

Kringla
1 cup sugar
1 tablespoon soft butter
Cream together. Then add:
1 beaten egg
1 teaspoon real vanilla
Add:
1 cup sour cream
2-1/2 cups flour
1-1/2 teaspoons soda
2 tablespoons baking powder
1/2 teaspoon salt
Mix and cover. Refrigerate at least 2 hours. Roll out and twist into figure eights. Bake in 350 degree oven for 8 to 10 minutes.

New Year’s Cookies
German
4 eggs beaten
1 cup water
3 cups sugar
1/2 teaspoon cardamom seed
2 cups cream
3 cups flour
1 tablespoon anise seed
Beat eggs, add rest of the ingredients. Bake in a Krumkake iron, turning when half done. May roll into rolls and add ice cream.
This recipe was made with a German iron with my great-grandfather’s name engraved on it. The German iron had a very long handle. At the time here in America, this was made in a cook stove.

Cabbage Soup
2-1/2 tablespoons olive oil
2 large white onions, chopped
1 cup finely chopped carrots
1 (28 oz.) can diced tomatoes
with liquid
12 cups low-sodium vegetable
or chicken broth
1 cup cannellini beans
1/2 cup whole-wheat macaroni
1/2 teaspoon garlic powder or
chopped garlic
5 oz. diced cooked chicken
breast
1/2 head chopped green cabbage
Salt, pepper and hot sauce, too
taste
Warm oil in a large pot over medium heat. Sauté onion and carrots until fully softened, about 10 minutes. Add the tomatoes, broth, beans, macaroni, and garlic; bring to a boil, then simmer until pasta is al dente, about 10 minutes.
Add chicken and cabbage; simmer until soup reaches desired consistency. Add salt, pepper and metabolism-boosting hot sauce, as desired. This cabbage soup is spiked with doses of fat-fighting ingredients.

Gingersnaps
3/4 cup butter
1 cup brown sugar
1 egg
1/4 cup molasses (use real
molasses with no extras)
2-1/4 cups flour
2 teaspoons baking soda
1 teaspoons cinnamon
1 teaspoons ginger
1/2 teaspoon cloves
1/4 teaspoon salt
sugar for rolling
Cream butter with brown sugar until fluffy (with a hand mixer). Then beat in the egg. Add molasses. Put the next 6 dry ingredients in a separate bowl and mix well. Add to creamed mixture. Make into balls and roll them in sugar. Bake at 350 degrees for 10 minutes or until lightly browned. Don’t over bake, if you want them chewy in the middle and crunchy on the outside.

Rote Grutze
German Fruit Soup
3-4 cups mixed fruit (any
red/blue fruit)
Cook in 2 cups of water for approximately 30-40 minutes, until fruit is in small pieces.
Combine: 1 cup water, 4 tablespoons minute tapioca, 1 tablespoon cornstarch and add to cooked fruit.
Bring mix to rolling boil. Chill for at least 3 or 4 hours.

Peanut Brittle
Combine:
2 cups syrup
1 cup sugar
1 cup water
Place over medium heat in a large heavy pan. Stir until sugar dissolves. Cover and cook for 3 minutes. Remove cover and cook to 230 degrees (soft ball). Add 2 cups raw peanuts. Continue to cook until 294 degrees. Remove from heat.
Add:
1/8 teaspoon salt
1-1/2 teaspoons soda
2 teaspoons vanilla
2 tablespoons butter
Stir together. Spread on 2 large cookie sheets that have been well greased. As it cools, it will harden. Crack into bite sized pieces to serve.

Basic White Frosting
(for decorating wedding cakes)
3-1/2 cups or 1 pound powdered
sugar
3/4 cup Crisco
4 tablespoons milk
4 tablespoons cake flour
1 egg white
1 teaspoon clear vanilla
dash of salt
Mix at slow speed until well blended. Beat several minutes in bowl between medium and high speed (not to long).

Banana Bars
1-1/2 cups sugar
2 eggs, beaten
1 teaspoon salt
1 teaspoon vanilla
1 cup mashed ripe bananas
1/2 cup oleo
2 cups flour
1 tsp. soda
1/2 cup buttermilk
Cream sugar and oleo, add eggs. Sift dry ingredients. Add vanilla and buttermilk and mashed bananas to the creamed mixture. Combine the two mixtures. Put into a greased 14 x 21 inch pan. Bake for 20 – 30 minutes at 350 degrees.
Frosting for Banana Bars:
1/2 cup brown sugar
2-1/2 cups powdered sugar
1/3 cup milk
6 tablespoons butter
Mix together and spread on cooled banana bars.

Salted Nut Roll Bars
1 yellow cake mix
1/3 cup soft butter
1 egg
Mix together and press in an ungreased 9 x 13 inch pan. Bake in 350 degree oven for 10 minutes.
Add:
3 cups mini marshmallows
Bake 4 – 6 minutes. Cool.
Melt together:
2/3 cup syrup
1/4 cup butter
2 teaspoons vanilla
12 ounces peanut butter chips
Then add:
2 cups Rice Krispies
2 cups salted peanuts
Mix altogether, then spread over first 2 layers.

Icebox Pecan Cookies
3 cups brown sugar
1 cup butter
2 eggs
1 teaspoon maple flavor
4 cups flour
1 teaspoon soda
1 teaspoon baking powder
1 cup pecans, chopped
2 cups coconut
Mix all together. Roll in waxed paper into 2 long rolls. Refrigerate overnight. Slice and bake in 375 degree oven
7 to 10 minutes.

Fruit Pizza
Use sugar cookie dough for crust (either your own homemade recipe or the readymade raw sugar cookie dough.
Spread dough thin and bake for 10 to 12 minutes in a 350 degree oven.
Whip 8 ounces cream cheese and 8 ounces Cool Whip together. Spread on cooled cookie crust.
In saucepan mix:
1/2 cup sugar
salt
1 tablespoon cornstarch
Add:
1/2 cup orange juice
2 tablespoons lemon juice
1/4 cup water
Mix dry ingredients together before adding the liquids. Boil for 2 minutes. Cool. Layer fresh fruits of your choice on top of cream cheese mixture. Pour cooled mixture over the cut up fruits.

Substitute for Corn Syrup
2 cups sugar
3/4 cup water
1/4 teaspoon cream of tartar
pinch of salt
Bring all to boil, stirring. Reduce heat to simmer. Simmer covered for 3 minutes. Uncover and simmer until soft ball stage. This equals 2 cups of corn syrup called for in any recipe.

Substitute for 1 Ounce Unsweetened Chocolate
3 tablespoons cocoa +
1 tablespoon oil
(Put into liquid in a recipe.)

Substitute for 1 Ounce Semisweet Chocolate
3 tablespoon cocoa +
1-1/2 tablespoons oil +
1-1/2 tablespoons sugar
(Put into liquid in a recipe.)
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.