COOK OF THE WEEK - OSL FALL BAZAAR

I’ve had such an enjoyable time watching these fabulous cooks making foods that I had never experienced making. This has been a learning two weeks for me as well as writing a column on Our Savior’s Lutheran Church Harvest Bazaar. The coordinators of this year’s bazaar are Kris Peterson, Mary Hacker and Dana Jensen. The snow even stayed away long enough for people to safely get out on Saturday morning to attend the Harvest Bazaar. What fun it was! I even got to help with the lefse! Now I want to go out and get all the equipment needed for these but think I might have to head for Decorah or farther to find what I need. The process of making the kolaches (recipe given last week) was taught to several cooks wanting to learn. Sharon Erickson explained each step in the process. She explained so well – I think she has taught this class more than once!! And oh so delicious when they came out of the oven! I’ve also included pictures of the process of making lefse. Four busy people worked at making the rosettes, which I have also included a picture of. At the bazaar I got to visit with the people that I had been observing during these past two weeks as well as meeting up with some of my old friends that I’ve known for a long time. This week is probably more pictures and a few recipes but just know that next year YOU MUST GO to this bazaar. Along with the many, many different varieties of cookies, bars, etc., there was also a table of items for a silent auction, two tables of slightly used Christmas items and a table or two of other crafts these talented people have worked on throughout the year. And I believe I purchased off of every table at least one item, if not more, except for the silent auction. The snow outside through the window made a perfect background for the tables of Christmas items. The tea table was beautifully arranged with cookies that were even labeled as to what kind for those of us who had never even seen some of these ethnic cookies. They encouraged us to take more than one and/or to try them all. There were men, women and children all enjoying the goodies on the tea table. Coffee, apple cider, tea and cocoa were also served. The additional recipes given to me for today’s article include the following.Pumpkin Pie Muffins18-1/4 ounce package spice cake mix1 cup pumpkin pie mix (a 30 oz. can is 3 cups)2 eggs1/4 cup vegetable oil1/2 cup water Preheat oven to 350 degrees. Line muffin tins with paper baking liners. In a large bowl, combine all ingredients; beat with an electric mixer until thoroughly mixed. Spoon batter into paper baking liners, filling each about 3/4 full. Bake 20 to 25 minutes, or until toothpick inserted in center comes out clean. For a special finishing touch, sprinkle with confectioners’ sugar.Dad’s Easy Coffee Cake Mix together and beat for 10 minutes:1 yellow cake mix1 package instant vanilla or butterscotch pudding4 eggs3/4 cup water2/3 cup oilMix together:1/4 cup sugar1 tablespoon cocoa2 teaspoons cinnamon Put half of batter in well-greased angel food or Bundt cake pan. Sprinkle half of sugar mixture over. Then put rest of batter in pan and sprinkle rest of sugar mixture over top. Take knife and run through batter to swirl. Bake for 50 to 60 minutes at 350 degrees.Fudgy Peanut ButterChocolate Chip BrowniesFlourless and gluten free1/2 cup all natural peanut butter1/4 cup honey or agave nectar1 teaspoon vanilla extract1/2 cup unsweetened applesauce1/2 cup unsweetened cocoa powder1/2 teaspoon baking soda1/8 teaspoon salt1/4 cup mini chocolate chips, vegan if desired2 tablespoons mini chocolate chips, vegan if desired Preheat oven to 350 degrees. Spray an 8x8 inch pan with non-stick cooking spray. Set aside. In the large bowl of an electric mixer or food processor, cream together peanut butter, honey, vanilla and applesauce until smooth. Add cocoa powder, baking soda, and salt; mix again until smooth. Gently fold the first amount of chocolate chips into the batter. Pour batter into the prepared baking pan and smooth the top. Sprinkle remaining chocolate chips over the top. Bake for 18 to 22 minutes or until the top is just set. It is okay if they look a little underdone; we want these to be fudgy! Plus they are vegan so you don’t need to worry about them cooking all the way through. Remove pan from oven and set it on a rack. Allow them to cool for as long as you can. Cut into 12 delicious squares! NOTE: These are awesome cold or frozen, too!Spritz1-1/2 cups butter1-1/2 cups sugar1 egg1 teaspoon vanilla1 teaspoon almond or lemon flavoring1 teaspoon baking powder4 cups flour Cream butter and sugar. Add egg, flavorings and flour. Don’t chill. Put through cookie press. Bake on ungreased cookie sheet for 8 to 10 minutes in a 375 degree oven.Berline KrandserSift together:5 cups flour1 cup sugarAdd:1 pound butterMix well:4 hard-boiled egg yolks with 4 raw egg yolks Mix flour and sugar and add butter. Mix well. Add egg yolk mixture. Take dough (3/4 teaspoon) and shape in half wreaths. Dip in beaten egg whites and then in sugar (may use colored sugar). Bake in a 425-degree oven on an ungreased pan for 7 to 8 minutes.PlachindasCrust: Mix together like piecrust until crumbly:4 cups flour1/2 teaspoon soda2 teaspoons baking powder1 teaspoon salt1 cup sugar1/2 cup shortening or lardAdd:3 eggs, slightly beaten with 3/4 cup milk. Mix well.Filling:2 cups pumpkin Season as you like with pumpkin spice (about 1/2 teaspoon) and cinnamon (2 teaspoons) and 1/4 to 1/3 cup sugar. Taste it and adjust seasonings accordingly. Take 1 tablespoon dough (for cookie size) (amount can vary depending on the size you like). Roll out to a thin circle on floured surface. Put filling on half. Fold dough over to make a half circle, pinching edges together. Bake at 375 degrees for about 15 minutes or until lightly browned. Growing up in a German home, we used to make these about 5 inches in diameter, so that they were like a mini pie. 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.