COOK OF THE WEEK - SARAH JANSSEN

Sarah Janssen is fairly new to Bank Iowa, having joined the Bank Iowa team about five months ago as a Loan Assistant. Sarah states, “What I like best about working at Bank Iowa is that I am learning new things and being positively challenged every day.” When asked how she sees the future of Bank Iowa and the Humboldt community, Sarah stated, “Bank Iowa will continue to provide excellent customer service and loan products to be the growing Ag and Commercial Industry in Humboldt County.” Sarah Janssen and her husband, Isaiah Janssen, are practically newlyweds, just having been married June 6. Sarah grew up in Corwith and Isaiah grew up in Palmer. They reside in Gilmore City now. Sarah graduated from Drake University with a major in Politics, History and Economics. She continued her education at DMACC and received her Legal Assistant Certificate. They attend Faith Community Church. Sarah lists her hobbies as cooking, baking, quilting and scrapbooking. Isaiah’s hobbies are “Motor Head,” modifying pick-up trucks and anything farming. Sarah began cooking when she was in the second grade. She spent her weekends while she was growing up with her great aunt Shirley Caudle who taught her the art of making bread. She spent 10 years involved in 4-H. Seven years she was selected for the State Fair and received seven Blue Ribbons! She shares some delicious sounding recipes with us today.Applesauce-Oatmeal MuffinsPerfect for breakfast on the run!Muffin:1-1/2 cups instant oatmeal1-1/4 cups all-purpose flour1 teaspoon baking powder3/4 teaspoon baking soda1/8 teaspoon ground cinnamon1/2 cup packed brown sugar1 egg white1 cup applesauce1/2 cup milkTopping (optional):1/4 cup instant oatmeal1/4 cup packed brown sugar7/8 tablespoon ground cinnamon1 Tablespoon melted butter Preheat oven to 400 degrees. Grease 12 muffin cups or line with paper muffin liners. Whisk together 1-1/2 cups oatmeal, flour, baking powder, baking soda and 1/8 teaspoon cinnamon in a mixing bowl; set aside. Whisk 1/2 cup brown sugar, egg white, applesauce and milk together in a mixing bowl until smooth. Stir in the flour mixture until evenly moistened; it’s okay if small, dry lumps remain. Pour the batter into the prepared muffin tin or papers. Stir the 1/4 cup oatmeal, 1/4 cup brown sugar, 7/8 tablespoon cinnamon and melted butter in a small bowl; sprinkle this mixture over the muffins. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool at least 10 minutes before serving.French Toast CasseroleGreat for brunch!5 cups bread cubes4 eggs1-1/2 cups milk1/4 cup white sugar, divided1/4 teaspoon salt1 teaspoon vanilla1 tablespoon margarine, softened1 teaspoon ground cinnamon Preheat oven to 350 degrees. Lightly butter an 8 x 8 inch baking pan. Line bottom of pan with bread cubes. In a large bowl, beat together eggs, milk, 2 tablespoons sugar, salt and vanilla. Pour egg mixture over bread. Dot with margarine; let stand for 10 minutes. Combine remaining 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle over the top. Bake in preheated oven about 45 to 50 minutes, until top is golden.Lemon ChickenBest served with rice and peasChicken:3/4 cup Cornflake crumbs1/2 teaspoon ginger1 egg white (can use the whole egg)1 teaspoon water1 teaspoon soy sauce4 boneless skinless chicken breast halves Preheat oven to 450 degrees. Line cookie sheet with foil. Combine crumbs and ginger, mix well. Beat egg white, water and soy sauce until frothy. Brush both sides of chicken with egg white mix. Cover with crumbs. Place chicken on cookie sheet. Bake for 15 to 20 minutes at 450 degrees or until chicken is tender and juices run clear.Lemon Sauce:1/2 cup chicken broth1 tablespoon corn starch1/3 cup honey3 tablespoons lemon juice1 teaspoon ketchup1/8 teaspoon garlic powder1 teaspoon grated lemon peel (optional)2 green onions, cut into 1/2 inch pieces including tops (optional) Add corn starch to cool chicken broth in 1 quart container, mix well. Add honey, lemon juice, ketchup and garlic powder. Heat until thick on the stove or in microwave. Add lemon peel if using. Ladle sauce over chicken or pass at the table. Top with onions. Serves 4. Serve with steamed rice and frozen peas.Easy Pizza SauceHomemade pizza is a perfect Saturday night supper!8 ounce can tomato sauce1/2 teaspoon minced garlic1/2 teaspoon dried oregano1/2 teaspoon dried basil1 teaspoon sugar In a medium bowl, combine tomato sauce, garlic, oregano, sugar and basil and mix all together. Spread mixture over pizza crust, if desired.Pizza Crust3/4 cup warm water (115 degrees)2 tablespoons sugar1 teaspoon yeast1 teaspoon Italian seasonings1 teaspoon garlic salt1 tablespoon oil2 to 3 cups flour Mix together all ingredients except flour. Gradually add flour until dough forms a ball. Knead on counter. Cover with cloth and let rise 20 minutes. Roll into pizza crust, add favorite toppings. Bake at 400 degrees for 15 to 20 minutes.Oatmeal BunsState Fair Blue Ribbon!1 cup oatmeal1/2 cup butter2-1/4 cups hot water (120 to 125 degrees)2 packages dry yeast (4-1/2 teaspoon)2/3 cup brown sugar1 tablespoon granulated sugar1/4 teaspoon salt5 cups flour In a large bowl, soften oats and butter in hot water; let cool until lukewarm. Add yeast, sugars, and salt to mixture; mix well. Let stand for 5 minutes. Stir in flour. Dough will be sticky. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour. Roll or spoon dough into 2 or 3 inch balls. Place on greased baking sheet. Let rise, until double. Bake in 350 degree oven for 20 minutes.Jiffy Cake(from Peggy King)Perfect with fresh strawberries and whip cream!2 eggs - put eggs in 1 cup measurer and fill measurer with milk (approximately 1/2 cup)1 cup sugar1 teaspoon vanilla1 cup flour1 teaspoon baking powder Mix eggs, milk, sugar, vanilla and flour. Beat. Add baking powder. Pour into a 9 x 9 inch pan. Bake in a 350 degree oven for 30 minutes.Wacky “Whatever” Cake3 cups flour2 cups sugar1/2 cup cocoa2 teaspoon soda1/2 cup melted margarine1/2 cup vegetable oil2 cups water Combine flour, sugar, cocoa and soda. Add melted margarine, vegetable oil and water; mix well. Pour into baking container of choice: 9x13 inch cake pan, 10x15 inch jelly roll pan, two 8x9 inch layer pans, or cupcakes, etc. Bake in 375 degree oven for 25 to 40 minutes depending on what size pan you decide to use. Test for doneness.Buttercream Icing:1/2 cup solid vegetable shortening (Crisco)1/2 cup butter or margarine1 teaspoon vanilla2 tablespoons milk4 cups powdered sugar Cream butter and shortening with electric mixer. Gradually add powdered sugar. Beat well on medium speed. Add milk and beat at high speed until light and fluffy. If needed, add 1 to 2 tablespoons milk or light corn syrup to make the icing easier to spread.M and M CheesecakeJust yummy!1 package graham cracker crumbs4 tablespoons butter, melted2 tablespoons sugar8 ounces cream cheese1/4 cup sugar1 teaspoon vanilla1 egg3/4 cup M and Ms or chocolate chips Mix graham cracker crumbs, melted butter and sugar. Press into 8 x 8 inch pan and bake for 10 minutes in a 350 degree oven. Cool for a few minutes. Combine cream cheese, sugar and vanilla. Beat at medium speed until well blended. Add egg and mix well. Layer 1/2 cup candy or chips over crust and top with cream cheese mixture. Top with the rest of the candy or chips. Bake 350 degrees for 20 minutes. Cool and enjoy.Chocolate MuffinsHealthy alternative to cupcakes!1 cake mix (spice or chocolate)15 ounce can pumpkin1/2 cup water Mix all ingredients together. Do not add oil or eggs to batter. Spoon into muffin pans. Bake in 375 degree oven for 20 minutes. 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.