Cookie Jar Cookies

1/19/11 Cook’s Corner
Betty Kaiser


There’s nothing more humbling to a recipe columnist that leaving a vital ingredient (or two!) out of a recipe. Mea culpa. Last month in one of my Christmas cookie recipes, I unknowingly screwed up big-time, when I entered the wrong amounts. I turned in the column before the recipes were published, and then left town and was incommunicado.

A couple of weeks later, I came home to questions on my answering machine that went like this: “The recipe for the Almond Cutout Cookies only calls for 1 teaspoon flour. Is that correct?” And “Is there supposed to be baking powder in those cookies? It doesn’t say so in the ingredient list but it mentions it in the body of the recipe.”

Now I am usually not at my best during the month of December but this was a new low! So, the answers to the above questions are: No, that was not the correct amount of flour. It should have been 4-1/3 cups flour. And yes, the recipe did call for 1 teaspoon of baking powder. That omission, however, was not as crucial as the flour.

The corrected recipe is printed in its entirety in this column. One of my callers said that she just “eyeballed it” (the dough) and the cookies turned out great. Goofs like this are the reason that I put my phone number at the bottom of every column. At this rate I may start adding my cell phone number.

Soups were going to be the subject of today’s column but I think I’ll leave that for another day. Today we’ll add some everyday drop cookie recipes to top off December’s intricate creations.

Old-fashioned cookie jar style cookies are just the right thing to calm a sweet tooth on these cold winter days. The following applesauce-raisin cookies are chock full of fruits and nuts to add to your daily dietary quota. And who doesn’t like chocolate chip cookies? Make a batch or two today. Enjoy!

APPLESAUCE-RAISIN COOKIES

2 cups all-purpose flour
1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/2 cup butter or margarine, softened
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 large egg
1 cup unsweetened applesauce
1 teaspoon vanilla extract
1 medium Granny Smith apple, finely chopped
1 cup dark raisins
1 cup walnuts, coarsely chopped

Lemon Glaze:
1 cup(s) confectioners' sugar
2 tablespoon(s) fresh lemon juice

1. Preheat oven to 375 degrees F. Grease 2 large cookie sheets.

2. On waxed paper, combine flour, baking powder, baking soda, cinnamon, allspice, and salt.

3. In large bowl, with mixer at medium speed, beat butter and sugars until light and fluffy. Reduce speed to low; beat in egg, applesauce, and vanilla until well combined. Beat in flour mixture just until blended. With spoon, stir in apple, raisins, and walnuts if using.

4. Drop dough by rounded measuring tablespoons, 1 inch apart, on prepared cookie sheets. Bake cookies on 2 oven racks 20 to 22 minutes or until lightly browned around edges and set, rotating cookie sheets between upper and lower racks halfway through baking.

5. Prepare Lemon Glaze: In small bowl, stir confectioners' sugar and lemon juice until smooth.

6. Transfer cookies to wire racks. With pastry brush, brush glaze over warm cookies; cool completely.

CHUNKY CHOCOLATE CHIP WALNUT COOKIES

3/4 cup sugar
3/4 cup brown sugar
1/2 pound butter (2 sticks)
2 eggs
1/2 teaspoon vanilla
1/4 teaspoon salt
2-1/2 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1-1/2 cups chocolate chips
1 cup walnuts, coarsely chopped

Preheat oven to 350° F.
Line cookie sheets with parchment or lightly spray with cooking spray.

Cream the butter, sugars, eggs together then add the vanilla, salt and baking soda. Scrape the sides and add the baking powder and flour. Mix till incorporated and add the walnuts and chocolate chips just till mixed.

Scoop and bake at 350° F. 12-15 min. or until golden brown. Makes about 2 dozen cookies according to scoop size!

BUTTERY ALMOND CUTOUT COOKIES

(Corrected recipe)

Cookies:
1-1/2 cups sugar
1 cup butter, softened
3/4 cup sour cream
2 eggs
3 teaspoons almond extract, divided
1 teaspoon vanilla
4-1/3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Frosting:
2 cups powdered sugar
2 tablespoons milk
1 tablespoon light corn syrup
Food Color

Beat sugar and butter in large bowl until light and fluffy. Add sour cream, eggs, 2 teaspoons almond extract and vanilla; beat until smooth. Add flour, baking powder, baking soda and salt; beat just until well blended.

Divide dough into 4 pieces; flatten each piece into a disk. Wrap each disk tightly with plastic wrap. Refrigerate at least 3 hours or up to 3 days.

When read to bake, preheat oven to 375° F.

Working with 1 disk of dough at a time, roll dough out onto floured surface to 1/4 inch thickness. Cut dough into desired shapes using 2-1/2 inch cookie cutters. Place about 2-inches apart onto ungreased baking sheets. Bake 7-8 minutes or until edges are firm and bottoms are brown. Remove from baking sheets to wire rack to cool.

To frost: Combine powdered sugar, milk, corn syrup and remaining 1 teaspoon almond extract in small bowl; stir until smooth.

Divide icing among 3 or 4 small bowls; tint with desired food color. Frost cookies. Makes about 3 dozen cookies.

Note: This frosting recipe is a great basic recipe to have in your baking box of tricks. Use it to frost cookies, drizzle over coffee cakes or wherever you need a touch of sweetness.



Keep it simple and keep it seasonal! Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes that are delicious, family oriented and easy to prepare. Read her weekly columns in the Cottage Grove Sentinel newspaper.

Looking at life through the rear view mirror

1/12/11 Chatterbox         

Betty Kaiser

Birthdays: Celebrating the seasons of life

Hey, all of you Capricorns out there — Happy Birthday! January is also my birthday month. And at my age, I’m a cheap date. Birthday cards are necessary but gifts and elaborate celebrations are optional.

As a kid, I would have rated birthday parties and gifts right up there with Christmas — mandatory! We girls dressed up in our best frilly skirts and patent leather shoes and played Pin-the-Tale on the donkey as we ate cake and ice cream and giggled.

Those were the wonder years.

After that, we set our sites higher and began to anticipate ‘being older.’ Dating cool guys and driving at 16 were milestone events. At 18 we graduated from high school and really thought that we were grown-up. Most of us were married with kids before it was legal to drink at the age of 21.

In fact, we grew up so quickly that I remember being appalled the year of my 30^th birthday. Suddenly, I was old! My grandparents had died in their early 60s and I was halfway there. Statistically, I thought I was almost dead. Now I wish I could be so “old.”

On my 40^th birthday a restaurant customer brought me a pin to wear that said “I remember when I thought people my age were old.” My, how times change!  That pin is now 30 years old and still hangs on my bulletin board to remind me of my youth.

There were big celebrations for my 50^th and 70^th birthdays but the years in-between have been quiet. Now, birthdays are a great time to look in the rearview mirror of life and see where I’ve been on this windy road of changing decades. As I recall the past, I marvel at how I’ve been divinely led and provided for in each stage of life. Looking back gives me hope as I face the unknown future of aging.

Hands down, the very best times of my life were the growing years of our family. Our children have always been my greatest joy. They are the crowning jewels of my life; the most important thing I’ve ever done. And while I am proud of their achievements as adults, it is our interaction as a growing family that I remember most fondly.

Their father and I had many dreams when we married but topping the list was building a family. I remember holding each tiny new baby after they were born, counting their little fingers and toes and marveling at what we and God had created. Everything about them was fascinating to me: that first smile, rolling over (and nearly off the bed!), crawling from one room to another and taking that first tentative step all were miracles.

Kathy, the oldest, was such a sweet, well-behaved, girly girl, that the ladies in our neighborhood used to call and make reservations for her to come and have tea parties at their house. Really, they did that! That’s when her father nicknamed her “Princess.”

Jeff, on the other hand, was all boy. He was never invited to tea. He was the busy little 5-year old who split his head open one year on the first day of vacation at Big Bear Lake. He and his siblings were jumping on the beds at the Gray Squirrel Cabins Lodge when he fell and hit a windowsill. It was a Sunday. There was no hospital. A doctor had to be called and his father had to hold him while his head was stitched. I can still hear him screaming; but later, he was swimming with a shower cap on his head in an inner tube!

Long before Facebook, John, the youngest, had the most friends. Starting as a pre-schooler he often walked hand and hand with his little girl friends. Later, he drove his 1968 Apathy Bug (Volkswagen) packed with his buddies. He also, however, always dreaded that first day of school question: “Kaiser? Are you related to Jeff Kaiser?”

I have many favorite memories that revolve around foreign exchange students. Our first set of students I picked up at Ventura College where the kids were taking swimming lessons. I innocently signed a sheet indicating interest in housing two young men from France who were training for the Olympics. By the time I arrived home, my application had been accepted and the boys were on the way!

Lionel and Andy were six-footers. They not only ate us out of house and home but also scared us to death. One evening Chuck heard a loud commotion in the bathtub. He went in to find a sea of blood. The boys had donned Speedos and were shaving themselves from head to toe for Olympic time trials the next day. Ouch!

Our short street was home to 21 youngsters (10 from the same family) and sometimes there were turf wars. One summer afternoon our boys were outnumbered and losing very badly in a water balloon fight. Mom and dad to the rescue! Dad climbed on the roof with a hose and mom filled buckets of water to soak the invaders. “Never mess with the Kaisers” was our motto.

Folks, the times of our lives are not measured by how big of a house we own, the car we drive, or the places we’ve been. No, the times of our lives cannot be measured at all. How can you measure the bonding qualities of love, laughter and the joys of childhood? It’s impossible. They are priceless, abundant and overflowing — and unique to you and yours.

King Solomon said, “There’s a time and a season for everything.” This is my season to be “older;” to take out the jewels in my treasury box of memories and celebrate each of the seasons of my life.

How about you? Do you celebrate the times of your life? Check them out on your birthday. You’ll be amazed at how rich your life has been.

Betty Kaiser’s Chatterbox is about people, places, family, and other matters of the heart.

Coffee, coffee filters and chewy chocolate coffee brownies

1/05/11 Cook’s Corner

Betty Kaiser

Well, here it is a new year and I don’t know about you but I’m stuffed. Over the holidays, I ate too much, I ate too fast and now I’m tired of cooking! So, we’re going to change gears today and talk about coffee. Well, a little bit about coffee as a beverage but mostly some really interesting household hints on different ways to use inexpensive coffee filters.

At our house we brew coffee in a Mr. Coffee drip machine. I think. Maybe it’s a Black and Decker. Whatever kind of machine you use, the experts at the Coffee Association of U.S.A., say it should be thoroughly cleaned after every use. Be sure and check that no grounds have collected on any part of the equipment and there is no build-up of coffee oil to pollute future pots.

Once your machine is spic and span, they say that to brew a good cup of coffee you should then check your water. Softened, distilled or chlorinated water is not good. Filtered or bottled water is good if you’re not sure of the quality of your tap water.

The coffee grounds themselves should be purchased freshly roasted and used as soon as possible for a superb cup of coffee. (Wow. I’ll bet there’s a lot of mediocre coffee being drunk in this country!) Our grounds are freshly frozen and then ground with a blade grinder. That, however, according to the experts is a no-no. A burr grinder at the grocery store is better. Or so they say …

 Now, according to the experts, you should use 1-2 tablespoons of coffee grounds for every six ounces of water to brew the coffee. That’s a bit strong for me. In fact, that’s really strong for me so I use way less grounds and tap water and it comes out fine for my taste.

Finally, you need to drink your coffee as soon as it is brewed. True coffee aficionados will tell you that brewed coffee begins to lose it taste moments after brewing. They say you should only brew what you’re going to drink and never, ever, ever reheat it.

Well, I’ve sipped many re-heated cups of coffee in my lifetime and while I prefer fresh brewed, it’s a shame to throw away relatively fresh expensive coffee. At one time we had a contraption that made coffee syrup that you refrigerated. When you were ready for a cup you added water and microwaved your brew. We didn’t care for that.

Now, there’s lots more to know about brewing coffee but we’re going to move on to ways to use those humble coffee filters. Yep. Those cute little cups (or cones) that you can buy for practically nothing can be use for many things other that straining coffee beans. Check out the following ideas and then mix up a batch of INSTANT coffee flavored brownies to go with that brew.

Coffee filters make excellent covers for bowls or dishes when cooking in the microwave.

Protect your dishes by separating your good china with a coffee filter between each dish.

Filter broken cork from wine.  If you break the cork when opening a wine bottle, filter the wine through a coffee filter.

Protect your cast-iron skillets.  Place a coffee filter in each 

skillet to absorb moisture and prevent rust during storage.

Recycle frying oil.  After frying, strain oil through a

sieve lined with a coffee filter.

Weigh chopped foods by placing ingredients in a

coffee filter on a kitchen scale.

Coffee filters make convenient wrappers for messy foods. Use them to hold tacos!

 Stop the soil from leaking out of a plant pot.  Line a planter or 

pot with a coffee filter to prevent the soil from going through the drainage holes.

Put a few filters on a plate to soak up the grease from your fried bacon, French fries, chicken fingers, etc.

  

Keep in the bathroom.  They make great "razor nick fixers."

     

Use filters to strain soup stock or to tie fresh herbs in to put in soups and stews.

 

Use a coffee filter to prevent spilling when you add fluids to your car.

 

Use them as a spoon rest while cooking and clean up small counter spills.

 

Save on having extra bowls to wash and use filters to hold dry ingredients  (flour, sugar, etc) for baking projects.

   

Use filters to sprout seeds.  Simply dampen the coffee filter,

Place seeds inside, fold it and place it into a plastic baggie until they sprout.

 

Use coffee filters as blotting paper for pressed flowers. Place the flowers between two coffee filters and put the coffee filters between pages of your phone book.

 

Use as a disposable "snack bowl" for popcorn, chips, etc.

And finally, my favorite idea: use them to wrap Christmas ornaments for storage.

Now, that you’re all organized, try out the recipe of the day. Enjoy!

 

CHEWY CHOCOLATE COFFEE BROWNIES

1-1/2  cups firmly packed dark brown sugar

1/2  cup (1 stick) butter or margarine

2-1/2  tablespoons instant coffee granules

1 tablespoon vanilla extract

2 large eggs (or 3 small)

2 cups flour

2 teaspoons baking powder

1/8 teaspoon salt

1/2-cup semisweet chocolate morsels

Vegetable cooking spray

Preheat oven to 350 F.

Combine sugar, margarine, and coffee granules in a small saucepan. Place over low heat; cook for 4 minutes or until margarine melts and the mixture is smooth, stirring frequently.

Combine sugar mixture, vanilla, egg whites, and egg; beat at low speed of a mixer until smooth.

Combine flour, baking powder, and salt; gradually add to creamed mixture, beating well. Stir in chocolate morsels. Spread batter into a 13 x 9-inch baking pan coated with cooking spray. Bake for 18 minutes; let cool in pan. Serves 12 or more.

Keep it simple and keep it seasonal!
Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes
that are delicious, family oriented and easy to prepare.

Snow for Christmas

12/22/10 Chatterbox
Betty Kaiser

Dear Readers,
Today we continue my tradition of featuring an old-fashioned, feel-good holiday story in this space during Christmas week. Many readers have told me that they read these stories to their children or grandchildren and look forward to them as a refreshing change during the hubbub of the season.

This year’s story comes courtesy of an old edition of “ideals” magazine that I found amongst my mother’s things after she passed away. “Ideals” (spelled with a lower case ‘I’), is no longer in print but during the 1950s — 1980s, it was welcomed into millions of homes across the USA.

Each season and holiday was honored with its own special issue of the magazine. The copy I have is nearly 40 years old. A Christmas issue, it is overflowing with full-color photographs and drawings of apple-cheeked children that reflect a kind, gentle, country lifestyle that is still appealing today.

I can remember my mother and grandmother leafing through the thick pages for decorating ideas and inspiration for the current season. All of the important qualities of life that we talk about today were emphasized on the pages of “ideals.” The innocence of children, the importance of home, respect for our country and our elders were modeled in every issue.

This Christmas issue is a real showcase of poems and readings and a bit of history about our Christmas traditions. It features “The story of Santa,” many snowy scenes, a true story of the glass blowers of Nurenberg, Germany and an excerpt from “A Christmas Carol” by Charles Dickens.

This year’s story is about a selfless little deer who made one special request to Santa. She and the other animals of the forest were dreaming of snow but there was none. But unlike little children who go to bed on Christmas Eve dreaming and hoping for a white Christmas, the animals decided to do something about it.

I trust that this story will warm your heart first with the joy of Jesus who is the heart of Christmas and then the magic of Santa Claus delivering not only snow but also gifts for the spirit of mankind.

Merry Christmas, everyone!

Snow for Christmas

Lynn Stetler Schwanke

Long ago, not far from here, there lived a worried little deer. “It’s almost Christmastime,” she said, “and there’s no snow for Santa’s sled. How will he bring gifts and cheer to all my forest friends this year?”

The others were amazed and stunned. This predicament could spoil their fun. There had to be a way, they thought, to end this winter’s great snow drought.

So each one pledged to find a way to make it snow for Santa’s sleigh. A sassy squirrel was first in line; “You’ll soon see snow, I’ll do just fine.” She scampered up the tallest tree and threw pinecones to jar flakes free. But nothing fell; no snow came down. And all the animals sat and frowned.

The Grizzly Bear snarled, “I’ll get snow. After all, I’m king, you know.” He growled and made the forest shake but could not budge a single flake.

A proud young hawk said, “Hey, I’ll try. I’ll beat my wings against the sky.” So up he flew with a swooshing sound but only feathers hit the ground.

A spindly spider had a way to coax the snow to fall that day. “I’ll spin webs to catch each flake so they won’t hit the ground and break.” But even that was not enough to bring the frosty, fluffy stuff.

A coyote with a pointed nose was certain he could bring the snows. “This,” he yipped, “will be no muss, my howls create a lot of fuss.” Though he caused sheep to cry and bleat, the clouds would not give up their sleet.

A bunny child stepped up to say, “I’ll get the snow to fall today. I’ll gather strength and hop up high and let my sharp ears pierce the sky.” And jump he did, way out of sight but nothing made the forest white.

A fishy in a nearby brook said, “You need snow, well, take a look. I’ll splash some water in the air and northern winds that blow up there will freeze each drop and when it fall we’ll have a million snowy balls!” The fish swam hard and flapped her tail and really stirred up quite a gale. But it didn’t snow (to all’s regret); the only thing they got was wet.

“Let’s all try,” a raccoon quipped “and we will get this problem whipped. Now, everybody, here we go. We’ll make those clouds give us some snow!” They screeched and stomped and gave a shout but not one single drop fell out.

“Well, that’s it, we’ve done it all. I guess the snow will never fall. Santa Claus will go on by. His sled can’t land on ground that’s dry.” And all the creatures one by one wandered home — their faces glum.

The little deer with sad, soft eyes lifted her face and searched the skies. “Dear Santa Claus, I know it’s late but I have a wish that cannot wait. Please send the snow ahead of you so we can have a Christmas, too. It’s the only present I request. It’s for my friends — please do your best.”

And while the creatures all were dozing, a million flakes — like diamonds frozen — fell to earth and lingered there, a Christmas gift for all to share. Santa brought a thousand joys and stuffed caves and nests with fruits and toys. The day was filled with all that’s good — peace and love and brotherhood.

Since then each creature great and small, spreads Christmas joy to one and all. And if strangers ask, “How’d it begin?” they tell the story once again … about that time so long ago, the day they tried to make it snow.

Betty Kaiser’s Chatterbox is about people, places, family, and other matters of the heart.

You can read her weekly columns in the Cottage Grove, OR Sentinel.

If it’s Christmas — it’s time get baking!

12/15/10 Cook’s Corner
Betty Kaiser

Well, here we are, deep into the month of December. In fact, it is just 10 days before Christmas and I am already nearly hysterical because there’s so much to do and so little time to do it. On the plus side, the house is decorated and relatively clean; most of the gifts have been purchased and are either wrapped or in the process of being wrapped. On the minus side, there’s a whole lotta baking to be done.

I am the queen of procrastinators when it comes to holiday baking. Every year it’s the same story. I efficiently plan my cookie and party menus; shop for the ingredients; and then find dozens of reasons why I can’t spend an entire day or two in the kitchen. Something (like writing this column) always distracts me.

But soon, company will be here expecting holiday goodies. So it’s time to get serious and get baking. As usual, I’ll make a big pan of fudge that I can serve to guests and freeze the leftovers. That way I can bring out a few pieces at a time during the winter whenever a chocolate urge hits. I’ll make a batch of Mexican Sno-Balls for my husband and probably some lemon bars for me.

This year I’m also adding some different recipes from an old favorite cookbook “Gifts from the Christmas Kitchen.” These recipes are super easy and delicious. The Buttery Almond Cutouts are rich and tender; disguised and decorated in holiday shapes everyone will love them. The Thumbprint cookies are a variation on the ones rolled in nuts (or the really old recipe that we rolled them in corn flakes).

Finally, if you need a few hostess gifts, mix up a batch of the Caramel Spice Cakes and bake in small loaf pans instead of the regular large size. Just cut down on your baking time and watch them carefully. As an added bonus, the recipe’s base is a cake mix! Now how easy is that? Christmas will soon be over but the memory of home-baked goodies will linger on. Enjoy!

BUTTERY ALMOND CUTOUTS

Cookies:
1-1/2 cups sugar
1 cup butter, softened
3/4 cup sour cream
2 eggs
3 teaspoons almond extract, divided
1 teaspoon flour
1 teaspoon baking soda
1/2 teaspoon salt

Frosting:
2 cups powdered sugar
2 tablespoons milk
1 tablespoon light corn syrup
Food Color

Beat sugar and butter in large bowl until light and fluffy. Add sour cream, eggs, 2 teaspoons almond extract and vanilla; beat until smooth. Add flour, baking powder, baking soda and salt; beat just until well blended.

Divide dough into 4 pieces; flatten each piece into a disk. Wrap each disk tightly with plastic wrap. Refrigerate at least 3 hours or up to 3 days.

When read to bake, preheat oven to 375° F.

Working with 1 disk of dough at a time, roll dough out onto floured surface to 1/4 inch thickness. Cut dough into desired shapes using 2-1/2 inch cookie cutters. Place about 2-inches apart onto ungreased baking sheets. Bake 7-8 minutes or until edges are firm and bottoms are brown. Remove from baking sheets to wire rack to cool.

To frost: Combine powdered sugar, milk, corn syrup and remaining 1 teaspoon almond extract in small bowl; stir until smooth.

Divide icing among 3 or 4 small bowls; tint with desired food color. Frost cookies. Makes about 3 dozen cookies.

Note: This frosting recipe is a great basic recipe to have in your baking box of tricks. Use it to frost cookies, drizzle over coffee cakes or wherever you need a touch of sweetness.

CRISPY THUMBPRINT COOKIES

1 package yellow cake min
1/2 cup vegetable oil
1 egg
1/4 cup water
3 cups crisp rice cereal, crushed
1/2 cup chopped walnuts
Raspberry or strawberry preserves

Preheat oven to 375° F.

Combine cake mix, oil, egg and water. Beat at medium speed until well blended. Add cereal and walnuts; mix until well blended.

Drop by heaping teaspoonfuls about 2-inches apart onto ungreased baking sheets. Use thumb to make indentation is each cookie. Spoon about 1/2 teaspoon preserves into center of each cookie.

Bake 9-11 minutes or until golden brown. Cool cookies one minute on baking sheet; remove from baking sheet to wire rack to cool completely.

CARAMEL PECAN SPICE CAKES

Cake:
1 package Spice Cake Mix (Duncan Hines preferred)
1 package vanilla instant pudding and pie filling mix (4 servings)
4 eggs
1 cup water
1/3 cup vegetable oil
1-1/2 cups pecan pieces, toasted, finely chopped

Caramel Glaze:
3 tablespoons butter
3 tablespoons brown sugar
3 tablespoons granulated sugar
3 tablespoons whipping cream
1/2 cup powdered sugar
1/4 teaspoon vanilla extract

Garnishes:
Pecan halves
Maraschino cherry halves

Preheat oven to 350° F. Grease and flour two loaf pans.

To prepare cake: Combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer 2 min. Stir in toasted pecans. Pour batter into pans. Bake at 350° F. 55-60 min. or until toothpick inserted in center comes out clean. Cool in pans 15 min. Loosen loaves from pans. Invert onto cooling rack; turn right side up. Cool completely.

To prepare glaze: Combine butter, brown sugar, granulated sugar and whipping cream in small heavy saucepan. Bring to a boil on medium heat; boil one min. Remove from heat; cool 20 min. Add powder sugar and vanilla extract; blend with wooden spoon until smooth and thick. Spread evenly on cooled loaves. Garnish with pecan and maraschino cherry halves before glaze sets. Makes 2-4 loaves.

Keep it simple and keep it seasonal! 

Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes

that are delicious, family oriented and easy to prepare.

A Christmas to remember

12/8/10 Chatterbox
Betty Kaiser

Last year, with Christmas just around the corner and the recession still lingering, it seemed a good time to shake up our family’s gifting traditions. So I called a family conference. The result was we shortened our family gift list; added some needy individuals in our respective communities; didn’t spend any extra money and had a great time gifting.

First, as the family matriarch, I explained to our grandsons how Christmas gifting had changed over the years. They have never known a time when underwear was a gift; or an orange and a candy cane in a stocking were to be treasured. They have only known times of plenty not want.

So I told them that when I was growing up in the 1940s and 50s — birthdays and Christmas were a really big deal. Gifts were not given at any other time of the year. As kids we did not have any spendable cash. Our wants and wishes were limited by practicality and availability: clothing, dolls, toy soldiers, bicycles, roller skates, etc. There were no televisions, iPods or computers on our radar.

Things are different today. Even during this recession there is more spendable cash at all age levels. Gift selections are endless. If any of us (young or old) wants something, we somehow save up our money and buy it ourselves. We no longer wait for a special occasion. Buying is often frenetic and meaningless.

The result of this dialog opened the door to a new way of sharing our Christmas bounty. Family councils were held. Ideas were brainstormed. Tradition was thrown out the window.

We challenged each other to think outside of the traditional gift box and become better stewards of our money. Everyone (from the youngest to the oldest) got to choose where he or she would be a blessing and they were in charge of delivering the goods.

Christmas day was exciting. Until then, everyone had kept his or her personal donation a secret. There were big smiles everywhere. Finally, they could share how they had helped make Christmas special for someone — somewhere. The recipients of their gifts varied from close to home to thousands of miles away.

The revelations started with seven-year old Joshua. In Sunday school, he had learned about a missionary family in Cambodia. Rice is a staple of the Cambodians diet and Josh’s money was going to help teach locals to plant rice paddies. “It made me happy,” Josh said. “I wasn’t getting. I was giving.”

Robert, 12, was also concerned about helping others eat. He donated his share to Samaritan’s Purse to plant fruit trees and to stock fish in ponds. “This way, people don’t have to choose between making a living or eating healthy,” he said. “They can do both.”

J.D., 15, was practical. He contributed to a program to build sustainable villages that will put a roof over villager’s heads in Uganda through a partnership with Africa Renewal.

Matthew, also15, had read in the newspaper about a severely abused and rescued dog. The pup’s previous owner had beaten it and broken both of its front legs. The dog was in the process of being adopted but would need expensive on-going care. Later, Matt said, “As I walked into the veterinarian’s office to deliver my donation, I was surprised at their big response. They were really grateful.”

In Ventura, Project Understanding’s mission is similar to our local Community Sharing. In addition to helping with emergency housing they also serve 2900 families from their Emergency Food Pantry.
The day that Paul, 19, and his dad Tim walked in with their donation, their supplies were low and the manager told them that they were down to only $20 to tide them over until holiday giving began. Tim said, “We were God directed.”


Another article in a newspaper touched our daughter Kathy’s heart. An organization was holding a drive to collect suitcases for children in foster homes. Transient foster children often move from place to place with their things in paper bags. Kathy supplied four suitcases. “I felt like I was an answer to prayer,” she said.

Our eldest son Jeff’s contribution went to PETA because of the Dalai Lama who said to “Teach little children to love animals.”

Empty wrapped boxes tugged on our daughter-in-law Betsy’s heart. As a pastor’s wife she sees lots of needy people. But these boxes were in the home of a single mother with no resources to purchase gifts for her kids. Betsy and others filled the boxes from their abundance. “It was amazing to meet someone’s needs,” she said.

Our son John is the pastor of a church who struggles with the same question that most of us have: “So much need! What can one person do?” But he knows from experience what the Salvation Army can do and every year he’s a bell ringer for them at the local post office. “Most folks put in coins,” he said. “Two or three out of 10 people put in paper money. It all adds up so it was a joy to make my donation to an organization that I know works.”

Although Chuck and I chose to give locally, a good friend of mine contributes to a hospital in Germany where wounded soldiers are taken. Sometimes the soldiers come off the battlefield with only their torn, bloody clothing. She routinely sends sweatshirts and pants, socks, hard candy, sample size soaps, lotions, baby powder, mouthwash, books, etc. All are appreciated and acknowledged. Contact me for the address.

Mother Teresa said it best: “If you can’t feed a hundred people then just feed one.” Christmas is a wonderful time to shake things up and find that one special person whom we can feed or help. Why not start now? It will be a Christmas that you’ll never forget.

Betty Kaiser’s Chatterbox is about people, places, family, and other matters of the heart.

Busy cook's plan ahead for December meals

12/1/10 Cook’s Corner
Betty Kaiser

December is a hectic month for the chief cook and bottle washers in most households. Planning meals in the chaos of everyday life is difficult enough without factoring in holiday activities. My advice? Right now — before craziness escalates to the point of madness — is the time to plan everyday meals for the rest of the month.

Planning is mandatory. Otherwise, fast food madness takes over and soon everyone is grouchy and sluggish because they’re on carbohydrate, salt and fat overload. A flexible weekly menu will work for an entire month. Here’s a sample:

Monday: Meatloaf, roast beef, chicken or pork
Tuesday: Soup or stew
Wednesday: Pasta (macaroni and cheese)
Thursday: Simple supper (breakfast; hot dogs ‘n beans)
Friday: Stir fry; Fish (salmon patties)
Saturday: Mexican (tacos, enchiladas, casserole)
Sunday: Leftovers

I like to start out the week with a meat entrée that can be used in other meals. Leftover meatloaf makes great hot or cold sandwiches. Leftover roast beef, chicken or pork can be used in soups, stews and Mexican dishes. Always make enough soups, stews or casseroles for two meals; and be sure and use your crock pot!

Once you decide on an entrée the rest of the meal is ‘a piece of cake.’ Mash or bake potatoes for meat entrees. Be sure that vegetables and fruit somehow find their way into dinners. Add a green salad to go with soups and casseroles. Change up the taste by tossing in some mandarin oranges and nuts. No lettuce? Put together a platter of carrots and celery with some ranch dressing and a few scattered olives to entice the kids. Enjoy!

Breakfast Frittata for Dinner

4 medium potatoes, cooked and grated
2 tablespoons vegetable oil
2 tablespoons butter
1/2 cup onion, diced
3/4 cup green and red bell pepper, diced
1 cup cooked ham, diced
8 eggs, beaten with 3 tablespoons milk
Salt and pepper to taste
3/4 cup mozzarella cheese, grated and divided
3/4 cup cheddar cheese, grated and divided
Garnishes:
Salsa
Sour cream

In a large (oven-proof) skillet, heat oil and butter. Sauté potatoes until light brown. Add more oil if needed and add onion, peppers and ham. Cook until vegetables are translucent. Stir in eggs and 1/4 cup of each of the cheeses; cook until firm on the bottom about 5 min. Top frittata with remainder of cheese and place in oven until cheese is melted and eggs are set; about 10 min. Garnish as desired. Serves 4 generously.

Chicken and Broccoli Stir-Fry

8 ounces angel hair pasta, uncooked
2 cups broccoli florets
1 pound skinless chicken breasts cut into thin strips
1/2 cup toasted Asian sesame dressing
2 tablespoons soy sauce
1/4 teaspoon each ginger, garlic powder, crushed red pepper
1/3 cup chopped dry roasted peanuts

Cook pasta as directed on package, adding broccoli to the boiling water for the last 3 minutes of cooking time.

Meanwhile, spray large nonstick skillet with cooking spray; heat on medium high heat. Add chicken; cook 6-8 min. or until cooked through, stirring occasionally. Stir in dressing, soy sauce, ginger, garlic and crushed red pepper; cook and stir 1 min.

Drain pasta mixture; place in large bowl. Add chicken mixture and mix lightly. Spoon evenly into 4 serving bowls; sprinkle with peanuts. (Makes 2-cup servings.)

Pasta Fagioli

3 tablespoons extra virgin olive oil
1 onion, chopped small
1 carrot, chopped small
3 garlic cloves, minced
½ teaspoon crushed red pepper
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt
1 15 oz. can diced tomatoes
1 15 oz. can tomato sauce
2 cups reserved water from cooking pasta
2 16 oz. cans cannellini beans, drained
½ pound small farfalle pasta
½ cup fresh, flat leaf Italian parsley, roughly chopped
¼ cup basil leaves, torn roughly (optional)
1 cup freshly grated Parmesan or Pecorino Romano cheese


Bring a large pot of heavily salted water to a boil. Pour pasta in and stir. Boil for 5 minutes and drain reserving 2 cups of the pasta water. Pasta will be very firm but will continue to cook when combined with other ingredients. Rinse and set aside.

In a heavy soup pot, heat the olive oil. Add onion and carrot and sauté on medium heat until vegetables are soft but not brown, (about 5 minutes). Add garlic, crushed red pepper, salt and pepper and sauté 1 minute more. Add canned tomatoes, tomato sauce and cannellini beans. Stir in parsley, reserved pasta water and pasta and bring to a simmer for 3-5 minutes.

Ladle into soup bowls and sprinkle generously with cheese. Top with basil leaves and serve with bread and a simple green salad with vinaigrette dressing. Serves 6-8.

Taco Bake

1 pound ground beef
1 medium onion, chopped (1/2 cup)
1 envelope (1 1/4 ounces) taco seasoning mix
1 can (16 ounces) tomato sauce
1 can (16 ounces) whole kernel corn, drained
2 cups shredded Cheddar or process American cheese (8 ounces)
2 cups Original Bisquick®
1 cup milk
2 eggs
Sour cream, chopped tomato and shredded lettuce, if desired

1. Pre-heat oven to 325° F. Grease 13x9x2 inches baking pan.

2. Cook ground beef and onion in 10-inch skillet, stirring frequently, until beef is brown; drain. Stir in dry seasoning mix, tomato sauce and corn. Spoon into pan; sprinkle with cheese. In mixing bowl, combine Bisquick, milk and eggs until smooth. Pour over beef mixture.

3. Bake about 35 minutes or until knife inserted in center comes out clean. Cool 10 minutes before cutting.

Top with shredded lettuce, chopped tomatoes and sour cream. To make it extra-special, add sliced ripe olives, guacamole and something spicy like chopped jalapeno chilies or chunky salsa.

Keep it simple and keep it seasonal!

Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes 

that are delicious, family oriented and easy to prepare.