LONG TERM CARE
“Going the distance to make a difference” is the motto at Long Term Care at the Humboldt County Memorial Hospital. And they certainly DO go the distance. Last Thursday was their Annual Bake Sale and Halloween party. Proceeds from this fundraiser are used all year for Bingo prizes, entertainment, crafts and many other activity projects. Every weekday and some weekends, you can find Kathy Hill or Nancy Huddleson doing something with or for the residents. Earlier in the week the residents had fun participating in making chocolate peanut clusters and on another day they made party mix. Baked goods are also donated by the workers and many others associated in any way with LTC or the other residential apartments at Independent and Assisted Living. While I was there I was able to gather recipes for some of the delicious snacks that were available. Some of these recipes are included in today’s article.Peanut Clusters Kathy said this made a very large batch so you could cut it down if you wanted a smaller batch.12 blocks chocolate almond bark6 blocks white almond bark1 package (12 oz.) butterscotch chips1 package (12 oz.) semisweet chocolate chips2-1/2 pounds salted Spanish peanuts Melt first 4 ingredients in a large microwavable bowl. Stir in peanuts. Drop by spoonfuls onto wax paper lined cookie sheets or trays.Ranch Cracker Mix1 box Goldfish crackers1 box Cheez-its1 bag Bugles1 box Mini Club Crackers1/2 or 1 bag of pretzels1-1/2 packages of Ranch seasoning mix3/4 cup vegetable oil Throw into a big garbage bag or very large Tupperware bowl. Stir until well mixed. Bake on large cookie sheet for 15 to 20 minutes at 275 degrees. You can decrease the Ranch Seasoning Mix if you don’t want it as salty or strong.Kringla1 cup sugar1 tablespoon butter1 beaten egg1 teaspoon vanilla1 cup sour cream2-1/2 cups flour1-1/2 teaspoons soda2 tablespoons baking powder1/2 teaspoon salt Mix, then cover and refrigerate for at least 2 hours.Form into figure eights. Bake in a 350 degree oven for 8 to 10 minutes.Whole Wheat Bread2 packages dry yeast2/3 cup warm water1 teaspoon brown sugar2 cups warm water2 tablespoons soft shortening1/2 cup brown sugar1 teaspoon salt2 cups whole wheat or graham flour4 cups white flour, sifted In a small bowl put 2/3 cup warm water and yeast. Add the teaspoon of brown sugar. Let stand until it bubbles and rises. In a large bowl put 2 cups warm water. Add yeast mixture, shortening, 1/2 cup brown sugar, salt, whole wheat flour and about 2 cups white flour to make a soft sponge. Cover and let rise in a warm place for 30 minutes. Add about 2 more cups of white flour and knead until smooth and elastic. Put in greased bowl, cover and let rise until double in bulk. Shape into 2 loaves. Cover and let rise until double in bulk. Bake 50 to 60 minutes in 350-degree oven.Pumpkin Bread3 cups sugar1 cup oil4 eggs1-1/2 teaspoons salt1 teaspoon ground cinnamon1 teaspoon nutmeg2/3 cup water2 cups cooked pumpkin (or 15 oz. can pumpkin)3-1/3 cups flour2 teaspoons sodaPecans (optional) Mix all ingredients with electric mixer. Divide into 2 regular size bread pans. Bake at 350 degrees for one hour or more if needed. This freezes well.Almond Bark Puff Corn1 package puff corn1/2 package white almond bark Melt white almond bark in a microwave safe bowl. I try to cook on medium setting and stir every minute or so. Pour the sack of puff corn into a roaster pan. Line the pan with aluminum foil in bottom of pan for easier clean up. Pour melted almond bark over the puff corn. Stir to mix and let sit. It will set up in no time. Break apart and enjoy! Caramel Puff Corn1 bag puff corn1/2 pound butter (2 sticks)1 cup brown sugar1/2 cup light corn syrup1 teaspoon baking soda Place corn puffs in a large roaster pan. In a 2-quart saucepan cook butter, brown sugar and corn syrup until it boils. Boil for 2 minutes, stirring constantly. Add 1 tsp. of soda and stir until mixture foams. Pour caramel mixture over corn puffs and stir until well mixed. Place in 250 degree oven for 45 minutes. Stir at least every 10 to 15 minutes. Remove from oven and let cool. Break apart.Chex Mix3 cups Corn Chex cereal3 cups Rice Chex cereal3 cups Wheat Chex cereal1 cup mixed nuts1 cup bite-size pretzels1 cup garlic-flavored bite-size bagel chips6 tablespoons butter or margarine2 tablespoons Worcestershire sauce1-1/2 teaspoons seasoned salt3/4 teaspoon garlic powder1/2 teaspoon onion powder Microwave directions: In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in air tight container. Oven directions: Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container. 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.
