COOK OF THE WEEK - CHINA PAINTERS

Traditions run long and strong in Humboldt! No tradition is quite as anticipated as the annual Easter Egg Hunt. Children rush madly to find those special eggs, which the Kiwanis Easter Bunnies have left for them. A similar tradition involving Easter eggs will occur in the Morehouse Fellowship Hall of the Faith United Methodist Church in Humboldt on Saturday, April 12. From 9 until 11:30 a.m., individuals can make their own mad dashes to find cherished china eggs, which the Humboldt China Painters have lovingly created. When I arrived to interview the ladies and take pictures, I was in total awe of the beautiful and intricate work they were all doing. Each lady was adding special last minute touches to their works and with such steady hands. The Humboldt China Painters have been in existence for over 39 years. Its impetus began when Margaret Bergman Haugland returned from Fort Collins, CO, in 1975. Margaret had been giving a program concerning her china painting at Dr. Northup’s home for the Federated Women’s Club. She was asked if she would teach a class. She quickly replied, “No, I’d have to have six students to do such a thing.” The next day, Ora Andersen called her and said, “When do we start? I have six students for you.” So Margaret began teaching classes. She also worked in surgery at the hospital part-time. She said she was going to stop having classes when she began working full-time in surgery. However, her china painting friends knew where she kept the key and coffee pot, so they would paint, even though she was at work. When she came home, she helped them with a project or taught a class. Margaret, who still is at the center of much of the china painting in Humboldt, taught her craft for 21 years. She quit teaching on a weekly basis when she retired in 1997. Today she gives an occasional seminar and attends many seminars across the country. The club is fortunate to also have Mary Schneider from Callender and Pearl Pedersen from Renwick, who are also excellent teachers. Even though Margaret is no longer teaching, she enjoys “watching students grow, and a number of them even passing her knowledge and abilities. It’s a good feeling to know they’ve grown,” Margaret said. The club is always looking for new members and lessons are available at paint-ins and seminars. The Humboldt China Painters became part of the Iowa World Organization of China Painters in 1981. This area had no porcelain painters, and there seemed to be an interest. Jean Andersen was elected the first president. According to Margaret, “Jean really got the club going. She knew just who to write and who to consult.” The first presidents of the club served for one year. Later the term was extended to two years. The current co-presidents of the Humboldt China Painters are Pearl Pedersen and Margaret Haugland. Liz Wessels is vice president, Sandra Back is secretary and Sharon Giddings is treasurer. The club meets the third Monday of each month at Faith United Methodist Church. Each meeting day begins at 9 a.m., with a “Paint In” and a business meeting follows at 1 p.m. The Easter Egg Show began in 1977, when members of the club decided that they needed a moneymaking project. The club supports the education of the painters, invites artists for seminars, and makes a $150 yearly donation to the Humboldt High School Art Department. In the beginning, the show was held at the Humboldt Trust and Savings Bank. Eggs and the other work of the club members were displayed while visitors were also treated to a tea. This gave the members an opportunity to show their hard work. The club soon outgrew the Humboldt Trust and Savings Bank and moved to what is now the U.S. Bank. That also became too small due to the growing interest in china painting. Finally, the club moved to Morehouse Fellowship Hall in the Faith United Methodist Church. The theme for this year’s show is “Hoppin’ down the Bunny Trail.” Tables will be decorated with an Easter theme. This year, as in previous years, eggs, along with birdhouses and small items will be offered for sale. A table holding items sold by individual members will also be available for Easter shoppers. A large display area will contain at least three pieces from each of the club’s members. There will also be a silent auction table where those attending can bid on items. Those who attend the show will be treated to coffee, punch and bars, at no cost. The public is invited to enjoy the morning with the Humboldt China Painters. The ladies were happy to share some of the recipes of the bars that they will be sharing on Saturday. From the looks of these recipes, this looks like a tasty place to be on Saturday morning!Cream Cheese TartMary Plagman These tarts are delectable and very pretty for special occasions.3/4 cup sugar(2) 8 ounce packages cream cheese, softened1 tablespoon lemon juice2 eggs, beaten20 to 22 vanilla wafers20 ounce can cherry or blueberry pie filling Blend sugar and cream cheese together in a large bowl; add lemon juice and eggs. Blend until smooth; set aside. Line muffin cups with paper liners. Place one wafer in each cup; fill each 1/2 full with cream cheese mixture. Bake in a 325 degree oven for 25 minutes; cool. Top each tart with a dollop of pie filling. Makes 20 to 22 tarts.Great Grandma’s Nut CupsMary Plagman These tiny pecan tarts are perfect for a dessert tray.)1 pound pecans, finely chopped1-1/2 cups plus 2 tablespoons sugar, divided1 cup margarine, softened and divided1 egg, beaten1 cup milk(2) 3 ounce packages cream cheese, softened2-2/3 cups all purpose flour1/8 teaspoon salt Blend together pecans, 1-1/2 cups sugar, 1/2 cup margarine, egg and milk in a saucepan. Cook over medium heat until mixture comes to a slow boil. Remove from heat; set aside. In a large bowl, combine remaining margarine, cream cheese, remaining sugar, flour and salt. Press mixture into ungreased mini muffin cups. Fill with pecan mixture. Bake in a 350 degree oven for 25 to 30 minutes. Turn tins upside down and let cool. Makes 4 dozen.Homemade Peanut Butter CupsMary Plagman These cups are delicious and simple to make.1 pound semisweet chocolate, chopped1 cup creamy peanut butter1/2 cup butter, softened1 cup graham cracker crumbs1 cup powdered sugar1/2 teaspoon kosher salt Line the mini muffin pans with miniature muffin liners. Melt chocolate in a double boiler or in a glass bowl set over a simmering saucepan of water (make sure that the bottom of the bowl is not touching the water.) Spoon 1 teaspoon melted chocolate into bottom of each cup. Let cool. Using a hand held electric mixer, beat together the peanut butter, butter, graham crackers crumbs, sugar and salt until completely mixed. Press 1 teaspoon peanut butter mixture over chocolate, pressing to edges of cup. Spoon melted chocolate over peanut butter to cover. Repeat procedure with remaining chocolate and peanut butter mixture. Refrigerate for 30 minutes to set up. Enjoy! Makes 24.Apple Pudding CakeMargaret Haugland1/4 cup butter1 beaten egg1 cup sugar Cream the above together.1 cup flour1/2 teaspoon nutmeg or cinnamon1 teaspoon soda Sift these 3 ingredients.2-1/2 cups apples, diced1/2 cup nuts1/2 teaspoon salt Add flour mixture to creamed mixture and add apples and nuts. Bake in a 325 degree oven for 50 minutes in a 9 x 9 inch pan. This mixture can also be doubled and use a 9 x 13 inch pan. Top with whipped cream or caramel sauce.Caramel Sauce:1/4 cup butter1/2 cup white sugar1/2 cup cream1/2 cup brown sugar Cook until thick.KringlaSharon Giddings2/3 cup butter2 cups sugar1 teaspoon vanilla2 egg yolks2 teaspoons baking soda2 cups buttermilk5-1/4 cups flour2 teaspoons baking powderpinch of salt Cream together butter, sugar and vanilla; add the two egg yolks; mix well. Mix flour, baking powder and salt. Mix together baking soda and buttermilk. Before buttermilk stops foaming, add to the butter mixture, then mix in flour mixture. Chill dough. Using a small amount of dough, roll into a pencil shape and twist and place on a cookie sheet. Bake in a 450 degree oven for 5 minutes. Sharon says, she puts them in the oven and bakes 2 to 3 minutes. Pull them out of the oven, sprinkle sugar on them, and let them finish baking in oven. When done, she takes them off the cookie sheet and puts them in a sealed container, putting paper towels between them. Let them cool in the container with the lid on. They really stay nice. Freeze.Scandinavian Almond BarsJannik Simpson1-3/4 cups all purpose flour2 teaspoon baking powder1/4 teaspoon salt1/2 cup butter or margarine1 cup sugar1 egg1/2 teaspoon almond extractmilk1/2 cup sliced almonds, coarsely choppedAlmond Icing Stir together flour, baking powder, and salt. In a large mixer bowl beat butter or margarine until softened. Add sugar and beat until fluffy. Add egg and almond extract and beat well. Add flour mixture and beat until well mixed. Divide dough into fourths. Form each into a 12 inch roll. Place two rolls 4 to 5 inches apart on an ungreased cookie sheet. Flatten until 3 inches wide. Repeat with remaining rolls. Brush flattened rolls with milk and sprinkle with almonds. Bake in a 325 degree oven for 12 to 14 minutes or until edges are lightly browned. While cookies are still warm, cut them crosswise at an angle into 1 inch strips. Cool. Drizzle with Almond Icing. Makes 48.Almond Icing:1 cup sifted powdered sugar1/4 teaspoon almond extract Enough milk (3 to 4 tsp.) to make icing of drizzling consistency. Stir together and drizzle on cookie strips Cutting the bars: While the bars are still warm and soft on the cookie sheet, use a sharp knife to cut the baked dough diagonally into 1 inch strips. Cool the strips on a wire rack before drizzling with icing.Rhubarb CrispPat Stahl (Leo’s Favorite)3 cups rhubarb, diced1 cup sugar3 tablespoons flour Mix and place in an 8 x 10 inch baking dish.Combine and crumble.1 cup brown sugar:1 cup oatmeal1-1/2 cups flour1 cup soft margarine Spread over top of first layer. Bake in a 350 degree oven for 40 minutes.Pineapple BarsLorrie BaconMix:2 cup flour1-1/2 cups sugar1 tsp. sodaAdd:20 ounce can crushed pineapple, juice and all2 eggs Mix and put in a large cookie sheet. Pat on 1/2 cup brown sugar and nuts. Bake 30 minutes in a 350 degree oven.FROSTING6 ounce package cream cheese3/4 stick butter or margarine1 tablespoon cream or milk1 teaspoon vanilla4 cups powdered sugar Beat cheese, butter, vanilla and cream together until soft. Add powdered sugar until right consistency to spread.Good Graham Cracker BarsLorrie Bacon Cover a 9 x 13 pan with whole graham crackers.In saucepan bring to a boil:1 cup butter1 cup sugar1/2 cup milk1 beaten eggStir and add:1 cup coconut1 cup chopped nuts1 cup graham cracker crumbs Pour over crackers in pan and top with a layer of whole graham crackers.Frost with:1/2 cup butter1/4 cup milk2 cups powdered sugar Melt butter in milk, then add powdered sugar. Refrigerate overnight.Caramel BarsKay Hefty32 caramels5 tablespoons heavy creamMelt and add last.Mix:1 cup flour1 cup rolled oats3/4 cup brown sugar1/2 teaspoon baking soda1/4 teaspoon saltAdd: 3/4 cup melted butter Press this mixture into bottom of 9 x 13 inch greased pan, reserving a few crumbs for on top. Bake for 8 minutes in a 350 degree oven. Remove from oven.Sprinkle:1/2 cup semi sweet chocolate chips1/2 cup walnuts Pour caramel mixture over all and crumble remaining crust mixture over the caramel mixture. Return to oven and bake 12 minutes until lightly browned. Cut while still warm.Yum Yum Almond BarsKay HeftyCrust:1 cup butter2 cups flour1/2 cup powdered sugar Mix above like pastry. Put in a 9 x 13 inch pan. Bake in a 350 degree oven for 20 minutes.Filling:8 ounce package cream cheese2 eggs1/2 cup sugar1 teaspoon almond flavoring Pour over hot crust and bake 15 minutes. Cool completely.Frosting:1/4 cup butter1-1/2 cups powdered sugar1-1/2 tablespoons milk1 teaspoon almond flavoring Spread over cooled bars. Top with slivered almonds.Raspberry Almond SquaresVirginia Johnson1/3 cup butter or margarine1/4 cup granulated sugar1-1/4 cups flour2 tablespoons granulated sugar1/2 of an 8 ounce can almond paste (1/2 cup)2 tablespoons butter or margarine1/3 cup seedless red raspberry jam1/4 cup sliced almonds1/2 cup sifted powdered sugarmilk Grease an 8 x 8 inch baking pan. For crust, beat the 1/3 cup butter or margarine for 30 seconds. Add the 1/4 cup granulated sugar and beat until combined. Beat in 1 cup of the flour. Mixture will be crumbly. Press the mixture into the prepared pan. Bake in a 350 degree oven for 10 minutes. Combine remaining flour and the 2 tablespoons granulated sugar in a bowl. Cut in the almond paste and the 2 tablespoons butter or margarine with a pastry blender until crumbly. Set almond paste mixture aside. Spread jam over top of the hot baked crust. Sprinkle almond paste mixture over the jam. Sprinkle with sliced almonds. Bake in the 350 degree oven for 20 to 25 minutes or until topping is golden. Cool in the pan on a wire rack. For icing, stir together powdered sugar and 1 teaspoon milk. Add additional milk, 1/4 teaspoon at a time, until icing is easy to drizzle. Drizzle icing over cookies. Makes 16.Ginger CookiesMarla Norman Preheat oven to 350 degrees.1-1/2 cups shortening (Crisco)2 cups sugar2 eggs1/2 cup molasses4 cups flour1/2 teaspoon salt2 tablespoons soda2 teaspoons ginger2 teaspoons cinnamon1 teaspoon cloves Cream the shortening, sugar, eggs and molasses. Add flour mixture and mix well. This is a stiff dough. Chill. Roll into balls, then into sugar. Bake for 10 minutes. They flatten during baking. Honey Pumpkin BarsMarla Norman1-1/4 cups sugar3/4 cup honey3/4 cup margarine, softened3 eggs16 ounce can pumpkin2 cups flour1/2 cup raisins2 teaspoons baking powder2 teaspoons cinnamon1 teaspoon soda3/4 teaspoon salt1/2 teaspoon ginger1/4 teaspoon cloves Beat sugar, margarine, eggs and pumpkin in a large bowl. Batter will look slightly curdled. Stir in remaining ingredients except the glaze and nuts. Pour into a greased jelly roll pan. Bake in a 350 degree oven for 25 to 30 minutes or until light brown. Cool and frost with a creamy glaze or a cream cheese frosting. Sprinkle with 1/2 cup nuts (optional).Cherry BarsMarla Norman1 cup margarine1-3/4 cups sugar Cream together.Add 4 eggs, 1 at a time1 teaspoon vanilla1-1/2 teaspoons baking powder3 cups flour Put 2/3 of batter in an 11 x 17 inch pan. Spread with pie filling (any flavor). Drop remaining batter by spoonful. Bake in a 350 degree oven for 45 minutes. Drizzle with frosting if desired.Frosting:powdered sugar1 heaping tablespoon buttervanilla/almond flavoringmilk to mixPecan BarsPearl Pedersen2 cups flour1 cup brown sugar1 cup oleo, softened5 eggs1 cup white sugar1 cup white syrup1 teaspoon vanilla1 cup pecans Mix flour, brown sugar and oleo. Put in bottom of a 9 x 13 inch pan. Bake in a 350 degree oven for 10 minutes. Mix eggs, sugar, syrup and vanilla, and then add pecans and stir. Pour over baked crust. Bake for 45 minutes. Yields 12 to 15 bars.Super Duper Chocolate CookiesLiz Wessels1/2 cup shortening4 squares unsweetened chocolate2 cups sugar2 teaspoons vanilla4 eggs, unbeaten2 cup flour2 teaspoons baking powder1/8 teaspoon salt1/2 cup chopped nutsconfectioners’ sugar Melt shortening and chocolate; add sugar and vanilla; mix well. Add eggs, stirring after each egg. Stir together flour, baking powder and salt. Add to chocolate mixture with nuts. Chill dough several hours. Form into small balls, roll in confectioners’ sugar. Bake in a 350 degree oven for 12 to 15 minutes.Rocky Road CandyMary Schneider12 ounce package chocolate chips2 tablespoons butter1 can Eagle Brand milk2 cups dry roasted peanuts3 cups miniature marshmallows. Melt chips, butter and Eagle Brand milk. Stir. Cool until lukewarm. Fold in peanuts and marshmallows. Pour in a buttered 9 x 13 inch dish. Cool until firm. Cut in squares.Love DropsShirley Curry1 cup sour cream1 cup sugar1 teaspoon soda2-1/2 cups flour1/2 cup butter or margarine (Shirley prefers margarine)1 egg1 teaspoon vanilla1 teaspoon almond extract Cream together sugar and butter (or margarine). Add everything else. Mix well and chill overnight. Drop by teaspoons on a greased cookie sheet. Bake in a 375 degree oven for 8 minutes or until light brown.Frosting: Powdered sugar with 1 tablespoon soft butter. Add orange juice and orange zest until frosting is of spreading consistency.Gluten-Free Dairy-Free Banana CakeVicky Silbaugh1/4 cup vegetable shortening1/4 cup vegetable oil1-1/2 cups sugar2 large eggs1 cup mashed banana (fresh)1-1/2 teaspoons vanilla3/4 cup gluten-free mayonnaise (Hellman’s)2 cups gluten-free flour mix (see note below)1 teaspoon xanthan gum (never skip this)1 teaspoon baking soda1 teaspoon baking powder1/4 teaspoon salt Using a mixer, cream together the butter, oil, and sugar. Add the eggs, banana, and vanilla, mixing well. Add the mayonnaise and flour mixture. Combine the dry ingredients in the bowl, mixing until thoroughly incorporated. Spread the batter in a 9 x 13 inch pan sprayed with cooking spray or line with parchment paper. Bake in a 350 degree oven for 30 minutes. Cool in the pan, or turn onto a rack if desired. This cake is good with a cream cheese or vanilla frosting. It is also great without any frosting. Note: To make the 2 cups of gluten free flour mix use 1 cup brown rice flour, 1/4 cup tapioca flour, 1/4 cup potato flour and for softness 1/2 cup sorghum flour). If you are reading this, then you probably enjoy new recipes. If you would like to share some of your recipes with the community YOU could be Cook of the Week. Please contact me, Sally Cuthbertson, if you would like to be in this column some week. I can be reached by phone at 515-373-6346 or email me at sacuthbe@msn.com. I will be happy to email or send you my short questionnaire and set up a time to come and visit you at your convenience. I’m always looking for NEW Cook’s of the Week. Also, if you are new in town, this is a good way to introduce yourself to the Humboldt community and surrounding communities. I look forward to visiting with you. 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.