Kansas Articles http://www.travelks.com/media-room/articles/rss/ Recent Articles - Desserts Thu, 21 Aug 2014 22:08:43 GMT Texas White Sheet Cake http://www.travelks.com/media-room/articles/view/Texas-White-Sheet-Cake/723/ TEXAS WHITE SHEET CAKE Neon 57, 102 E. 5th Street, Fowler Fall 2002 1 cup butter ½ cup sour cream 1 cup water 1 tsp. almond extract 2 cups flour 1 tsp. salt 2 cups sugar 1 tsp. baking soda 2 eggs beaten In large saucepan, bring butter and water to boil. Remove from heat; stir in flour, sugar, eggs, sour cream, almond extract, salt and baking soda until smooth. Pour into greased 15" X 10" pan. Bake at 375 degrees for 20-22 minutes. Cool 20 minutes. Frosting: 1 cup butter ¼ cup milk 4 ½ cups powdered sugar ½ tsp. almond extract 1 cup chopped nuts Combine butter and milk in saucepan; bring to boil. Remove from heat; add powdered sugar and almond extract and mix well. Stir in nuts. Pour on cake. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Texas-White-Sheet-Cake/723/ Windmill Inn Apple Torte http://www.travelks.com/media-room/articles/view/Windmill-Inn-Apple-Torte/724/ Windmill Inn Apple Torte Windmill Inn, Chapman From second issue, 1996 1/2 c. margarine 1/3 c. sugar 1/4 tsp. vanilla 1 c. flour 8 oz. cream cheese, softened 1/4 c. sugar 1/2 tsp. cinnamon 4 c. peeled, sliced apples 1/4 c. sliced almonds Preheat oven to 450 degrees. Peel and slice baking apples. Put 1/3 c. sugar and half teaspoon cinnamon in glass pie plate; top with apples. Microwave on high for five minutes. Stir and cool one and a half minutes longer. Cream margarine, sugar and vanilla; blend in flour. Spread dough on to the bottom and sides of a 9-inch springform pan. Combine softened cream cheese and sugar; mix well, add egg and vanilla; mix. Pour into pastry lined pan. Spoon apple mixtureover cream cheese layer; sprinkle with almonds. Bake at 450 degrees 10 minutes. Reduce heat to 400 degrees; continue baking 30 minutes. Cool before removing rimof pan. serves 12. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Windmill-Inn-Apple-Torte/724/ Take Along Pumpkin Bars http://www.travelks.com/media-room/articles/view/Take-Along-Pumpkin-Bars/722/ TAKE-ALONG PUMPKIN BARS ¾ cup honey ½ cup butter 1 cup dairy sour cream 2 eggs 1 ¼ cups pumpkin 2 teaspoons vanilla 2 cups all-purpose flour 1 teaspoon salt 1 ½ teaspoons baking soda ¾ cup chopped pecans Combine honey and butter. Blend in sour cream, eggs, pumpkin and vanilla. Add flour, salt and baking soda. Stir in ½ cup pecans. Spread batter in a greased and floured jelly roll pan (15 ½ x 10 ½ x1-inch). Bake at 350*F. for about 20 minutes or until lightly browned. Cool; frost with Cream Cheese Frosting. Sprinkle with remaining pecans. Makes 4 dozen bars. CREAM CHEESE FROSTING 1 package (8ounces) cream cheese, softened ½ cup butter, softened 1 teaspoon vanilla 1 pound powdered sugar, sifted Combine cream cheese, butter and vanilla. Add powdered sugar; blend until creamy.   Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Take-Along-Pumpkin-Bars/722/ Stuffed Figs http://www.travelks.com/media-room/articles/view/Stuffed-Figs/721/ Stuffed Figs - Beth Tully Chef's Note: Luscious stuffed figs speak to all the senses. One glorious fig makes a complete dessert. The very best, extra-fancy dried figs are in the market from October to March. Look for moist fruit with supple texture and full shape for stuffing. 1 cup heavy cream 8 ounces bittersweet chocolate (52 to 62 percent cacao), finely chopped 24 to 36 dried Calimyrna figs, depending on size 1½ pounds bittersweet chocolate, tempered In saucepan, heat the cream over medium-high heat just until it begins to boil. Remove from the heat and add the finely chopped bittersweet chocolate. Stir with a rubber spatula until smooth. Pour the mixture into a bowl, cover with plastic wrap and let set for 6 to 8 hours at room temperature. Prepare the figs for stuffing by gently rolling between your thumb and fingers to loosen the seeds and soften the flesh. Insert a wooden or metal skewer in the hole in the bottom of the fig and wiggle it to enlarge the hole slightly for stuffing. When the ganache is set, gently stir with a rubber spatula a few times. Spoon into a pastry bag fitted with a small round ¼ inch tip (No. 803). Hold each fig's stem gently between your index and middle fingers, using your thumb to support the plump fruit. Insert the tip of the pastry bag into the fig's bottom. Gently squeeze, stuffing until the fig is plump and full. Do not worry about leaks in the fig's skin. They can be fixed later. Place filled figs on a parchment or waxed paper-lined pan and allow to set at room temperature for at least 2 hours. Using a sharp knife, scrape the excess filling from each fig's exterior. To dip, follow the tempering instructions. Holding it by the stem, dip the bottom half of each fig in bittersweet chocolate. Place the fruit back on the parchment-lined pan and let chocolate set. Snip off the very tip of each stem, which is too tough to be eaten. Makes 24 to 36. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Stuffed-Figs/721/ Strawberry Frenchcakes http://www.travelks.com/media-room/articles/view/Strawberry-Frenchcakes/719/ Strawberry Frenchcakes "Some Like It Hot" article by June McMaster, photos by Nathan Ham (Second Issue, 1987) This is one of several recipes in this article. 5 eggs 3 Tbsp. milk 1/4 tsp. almond extract 12 (1 inch) slices day-old angelfood cake or 12 (1/2 inch) slices day-old poundcake 1 1/2 c. flaked coconut 6 Tbsp. butter divided Sliced fresh strawberries or other fruit, optional Whipped cream, optional In a pie plate or shallow dish, with a fork, beat together eggs, milk and almond extract until thoroughly blended. Soak six of the cake slices in egg mixture, letting stand about 30-60 seconds each side (depending on the texture of the cake). Meanwhile, spread coconut evenly in another shallow dish. As slices complete soaking, with a pancake turner, transfer to coconut. Turn slices to coat each side with coconut. In large omelet pan or skillet over medium heat, heat 3 Tbsp. of butter until just hot enough to sizzle a drop of water. Place cake slices in pan and cook until lightly browned, about 3-4 minutes. Turn and continue cooking until lightly browned on other side. Remove from pan and keep warm while repeating procedure with remaining cake slices. To serve, top cake slices with strawberries and whipped cream, if desired. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Strawberry-Frenchcakes/719/ Strawberry Pie http://www.travelks.com/media-room/articles/view/Strawberry-Pie/720/ Hays House Fresh Strawberry Pie 1 c. sugar 3 Tbs. cornstarch 6 Tbs. dry strawberry gelatin 1 c. water 10 c. cut fresh strawberries 1 pie crust, baked and cooled (see below) 1 c. heavy cream 1 Tbs. powdered sugar Combine sugar, cornstarch and gelatin. In saucepan over medium heat, mix gelatin mixture with water and boil for three minutes or until mixture is clear. Cool until there is no heat remaining and it begins to set. Mix gel with strawberries. Pile into cooled pie crust and refrigerate at least one hour. Whip cream with powdered sugar until stiff. Top pie just before serving. Hays House Perfect Pie Crust 1/3 c. white Crisco 1/3 c. margarine 1 1/3 c. flour 2 Tbs. + 2 tsp. sugar 1/2 tsp. salt 1 Tbs. + 1 tsp white vinegar 2 tsp. ice water In mixer, blend all ingredients just until well blended. divide dough in half. Use for two single-crust pies or one double-crust pie. Bake at 350 degrees for ten to 12 minutes until light brown. Cool and Fill. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Strawberry-Pie/720/ Rambling Bars http://www.travelks.com/media-room/articles/view/Rambling-Bars/716/ Rambling Bars "Some Like It Hot" article by June McMaster, photos by Nathan Ham (Second Issue, 1987) This is one of several recipes in this article. 1/2 c. all-purpose flour 1/2 tsp. baking powder 1/2 tsp. ground cinnamon 1 c. raisins 1/2 c. chopped pecans 1/2 c. oatmeal 1/4 c. flaked coconut 1/3 c. firmly packed brown sugar 1/4 c. butter, softened 1 tsp. vanilla In medium bowl, stir together flour, baking powder and cinnamon. Stir in raisins, pecans, oatmeal and coconut. Set aside. In large bowl, beat together remaining ingredients until smooth. Stir in reserved flour mixture. Pour into greased 13x9x2 inch baking pan. Bake in preheated 350 degree oven until cake tester inserted in center comes out clean, 20 to 25 minutes. Remove from oven and place on wire rack until cool. Cut into 24 bars. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Rambling-Bars/716/ Popcorn Pecan Clusters http://www.travelks.com/media-room/articles/view/Popcorn-Pecan-Clusters/713/ Popcorn Pecan Clusters 1 ½ quarts popped popcorn 1 cup pecans ½ cup butter 1 cup brown sugar ¼ cup honey ½ tsp. salt ¼ tsp. cinnamon ¼ tsp. nutmeg 1 tbsp. Water Combine popcorn and pecans. Keep warm in a 250 degree F. oven. In a two-quart saucepan, melt butter. Stir in brown sugar, honey, salt, cinnamon, nutmeg and water. Cook over medium heat until boiling, stirring constantly. Boil mixture to hard crack stage (250 degrees F on a candy thermometer). Place popcorn mixture in large bowl. Slowly pour honey glaze over popcorn mixture, stirring to coat. Spread in a buttered jelly roll pan, and return to a 250 degree F. oven for 20 minutes, stirring once after about ten minutes. Cool. Break into pieces. Makes about 2 ½ quarts. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Popcorn-Pecan-Clusters/713/ Pumpkin Muffins http://www.travelks.com/media-room/articles/view/Pumpkin-Muffins/714/ Pumpkin Muffins 1 egg ½ cup milk ½ cup masked cooked pumpkin ¼ cup melted butter 1 ½ cups flour ½ cup sugar 2 teaspoons baking powder ½ teaspoon salt ½ teaspoon cinnamon ½ teaspoon nutmeg ½ cup seedless raisins Heat oven to 400 degree F. Grease bottom of muffin cups or use paper baking cups. Beat egg slightly. Stir in milk, pumpkin and butter. Blend together dry ingredients and stir into egg mixture just until flour is moistened. Fold in raisins. Fill muffin cups 2/3 full. Sprinkle ¼ teaspoons sugar over each muffin. Bake 18 to 20 minutes. Serve warm. Makes 12 muffins. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Pumpkin-Muffins/714/ Poached Pears in Raspberry Sauce http://www.travelks.com/media-room/articles/view/Poached-Pears-in-Raspberry-Sauce/712/ LYONS MANSION POACHED PEARS IN RASPBERRY SAUCE The Lyons House Bed & Breakfast, 742 S. National, Fort Scott   4 Bartlett pears, still firm not fully ripe 1 Tbs. imperials (also known as red hots) 1 qt. apple juice Poached Pears: Using a tiny melon-baller, scoop out the core and seeds from the base of the pear. Peel the pears, leaving the stem intact. Place carefully upright in a saucepan just a bit larger than the group of pears. Cover completely with warm apple juice in which 2 Tbs. of imperials have been melted. Simmer gently until the pears are fork tender (about 20-30 minutes). The pears will still have enough substance to stand up on the plate. Raspberry Sauce: 10 oz. package of frozen raspberries. Partially thaw, then puree in a blender. Cinnamon Whipped Cream: 8 ounces heavy cream ¼ cup sugar 1 tsp. pure vanilla ¼ cup sugar ½ tsp. Cinnamon Whip the cream until fluffy. When the cream just holds a peak, it is ready. Serving: Cover the base of a dessert plate with ¼ cup raspberry puree. Place the poached pear to the top of the plate standing upright (trim the base of the pear if needed for balance). Plunk a fat dollop of whipped cream at the base of the pear. Garnish with a mint and 3 imperials to resemble a sprig of holly. Dust the entire plate lightly and broadly with ground cinnamon to the edge of the plate. Serve warm at breakfast with French toast. For a light dessert or afternoon tea, serve warm or chilled with homemade sugar cookies. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Poached-Pears-in-Raspberry-Sauce/712/ Pecan-Apple Tarts http://www.travelks.com/media-room/articles/view/Pecan-Apple-Tarts/711/ Pecan-Apple Individual Tarts (From 4th Issue 1990, Haderway House, Lancaster) Filling 6 c. sliced, peeled apples 1 c. sugar 2 Tbsp. flour or 1 1/2 Tbsp. cornstarch 1/2 tsp. nutmeg 1 c. chopped pecans Cook all of the above ingredients in a large saucepan over medium heat until thick and bubbly. Reduce heat to warm and cover, stirring occassionally. Tart Crust 4 c. flour 2 tsp. salt 1 1/3 c. shortening 1 c. sugar 1 1/4 c. cold water* With pastry blender, mix flour, salt and shortening until mixture resembles coarse crumbs. Add sugar, mix with wooden spoon; add cold water and knead until dough is rolling cosistency. Roll enough dough out onto a floured surface to make approximately a ten-inch circle 1/4-inch thick. (The dough needs to be thicker than pie dough so that after it is baked it can be removed from the pan and placed on a plate standing without support) Place the circles of dough in a greased individual tart tin or use a small clay pot bottom, pressing dough in place following the shape of the tin. Trim edges of dough that are overlapping, reserving enough to shape edges into a ruffle by placing your index fingerdown into the dough. Prick bottom and sides of shell with fork. Bake at 425 degrees for five to eight minutes or until edges are brown. cool completely; remove from tin and place on desert plate. Spoon warm filling into tart shell, top with fresh whipped cream and maraschino cherries and serve. Makes six tarts. *Depending onthe humidity, more water or flour may be needed. Add small amounts at a time until dough is workable. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Pecan-Apple-Tarts/711/ Peanut Butter Pie http://www.travelks.com/media-room/articles/view/Peanut-Butter-Pie/710/ PEANUT BUTTER PIE Chase Café, Chase Spring 2001 3 ½ cups milk 4 eggs separated ¾ cup sugar 2 tsp. vanilla 1/8 tsp. Salt 1 Tbs. butter ½ cup cornstarch 1 cup smooth peanut butter Put milk in saucepan. Mix sugar, cornstarch, and salt well. Ad to milk and mix well. Put on low fire and stir with wooden spoon until filling thickens. Add egg yolks and cook 5 minutes. Remove from heat and add vanilla and butter. Return to heat for 2 minutes. Remove from heat. Heat peanut butter in microwave 2 minutes on defrost. Let filling cool for 15 minutes and then ad peanut butter to filling. Pour in baked pie shell. Cool completely. Top with meringue or Cool Whip. Yield: 10-inch pie Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Peanut-Butter-Pie/710/ Peach Pie http://www.travelks.com/media-room/articles/view/Peach-Pie/709/ Peach Pie-Hays House Fresh Peach Pie Crust: 1 Cup flower ¼ cup powdered sugar ½ cup melted margarine Mix flour and sugar. Stir in margarine. Press into pie tin, up sides but not onto rim. Bake 10 to 15 minutes (toasty brown) at 350 degrees. Filling: 1 cup sugar ¼ cup dry peach gelatin 3 tablespoons cornstarch 1 cup water or peach juice Mix dry ingredients with water or peach juice. If peaches are very juicy, add more cornstarch. Boil 3 minutes or until mixture "clears." Cool. Toss with enough sliced, peeled peaches to heap up in pie shell (about 10 cups). Chill. Makes 1 pie Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Peach-Pie/709/ Ostakaka (cheesecake) http://www.travelks.com/media-room/articles/view/Ostakaka-cheesecake-/708/ Ostkaka (cheesecake) Swedish Country Inn 2 quarts whole milk ½ cup flour ½ cup milk ½ rennet tablet* 1 tablespoon lukewarm water 2 eggs ½ cup sugar 1 cup half and half cream ½ teaspoon salt 1 teaspoon almond extract Heat milk to barely lukewarm. Mix flour into ½ cup milk until smooth, then add to lukewarm milk and mix well. Dissolve the rennet in water. Mix with milk and let stand about 10 minutes or until set. Do not stir. When set, cut the curd and let stand a few minutes until it separates. From time to time, drain off the whey (about 4 cups) Beat eggs and mix sugar, salt, almond extract and cream. Mix with curd. Bake slowly in a well-greased baking dish for about 90 minutes at 300 degrees. Increase heat during last few minutes to give a nice brown top. Serve hot or cold with lingonberries or any sweetened berries. Top with whipped cream. Serves 10 to 12 *Rennet tablets may be found in specialty shops, drug stores, and some grocery chain stores.   Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Ostakaka-cheesecake-/708/ Sour Cream Raisin Pie http://www.travelks.com/media-room/articles/view/Sour-Cream-Raisin-Pie/717/ SOUR CREAM RAISIN PIE Carriage Crossing Restaurant, 10002 S. Yoder Rd., Yoder 4 cups water 4 egg yolks, lightly beaten 1 ½ cups raisins ½ tsp. salt 1 16-ounce dairy sour cream 1 ½ tsp. vanilla 1 ½ cups sugar ½ cup cornstarch Pastry for 10-inch pie 1 8-ounce carton frozen whipped topping, thawed In a medium saucepan, bring water to boiling. Remove from heat; stir in raisins. Set aside. Filling: In a heavy large saucepan or Dutch oven, stir together sour cream, sugar, cornstarch, egg yolks and salt; mix well. Stir in water and raisin mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove saucepan from heat. Stir in vanilla. Pour the filling into a large bowl. Cover surface of filling with plastic wrap. Chill for at least 4-6 hours. Pie Crust: In a medium bowl, combine 1 ½ cups all-purpose flour and ½ tsp. salt. Using a pastry blender, cut in ½ cup shortening until mixture resembles crumbs that are pea-sized. Add 2-4 Tbs. ice water and stir until dough is just moistened. Form dough into a ball; cover with plastic wrap and let stand for one hour. On a slightly floured surface, slightly flatten dough. Roll dough from center to edges into a circle 13 inches in diameter. Ease pastry into pie plate without stretching it. Trim pastry to ½ inch beyond edge of pie plate. Fold under the extra pastry. Crimp edge as desired. Line pastry with a double thickness of foil. Bake at 450-degree oven for 8 minutes. Remove foil. Bake about 7 minutes more or until golden. Cool on wire rack. To serve, pour filling into pastry. Spread dessert topping over filling; seat to edge of crust. Serve immediately. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Sour-Cream-Raisin-Pie/717/ Spritz Cookies http://www.travelks.com/media-room/articles/view/Spritz-Cookies/718/ Spritz Cookies Featured in the Winter 2007 KANSAS! magazine 1-1/2 cups butter, softened 1 cup sugar 1 egg 1 teaspoon vanilla 3-1/2 cups all-purpose flour Beat butter with electric mixer for 30 seconds. Gradually add sugar; beat until well combined. Beat in egg and vanilla until combined. Beat in flour. Force unchilled dough through a cookie press onto an ungreased cookie sheet. Bake in a 375° oven for 8 to 10 minutes or until edges are firm but not brown. Cool on a wire rack. Makes about 84 cookies. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Spritz-Cookies/718/ Lemon Ribbon Torte http://www.travelks.com/media-room/articles/view/Lemon-Ribbon-Torte/707/ Lemon Ribbon Torte 6 tbsp. Butter melted 1 tbsp. Lemon peel 1/3 cup fresh lemon juice 1/8 tsp. salt 1 cup sugar 2 eggs plus 2 egg yolks slightly beaten 20 Oreo cookies ¼ cup butter, melted 1 quart vanilla ice cream Combine in double broiler butter, lemon peel, lemon juice, salt and sugar. Add eggs and cook over boiling water, beating constantly with a wire whisk until thick and smooth. Cool. To make crust, place whole cookies in food processor and process until crumbs remain. Add remaining butter and mix. Press into a spring form pan. Spread 2 cups ice cream on crust; freeze until hard. Spread half of the sauce over the frozen ice cream; freeze until hard. Repeat. Serve with whipped cream and decorate with twisted lemon slices or chocolate crumbs. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Lemon-Ribbon-Torte/707/ Inge's Apple Cake http://www.travelks.com/media-room/articles/view/Inge-s-Apple-Cake/705/ Inge's Apple Cake From Robert Logan's Kitchen 1 1/2 c. sugar 4 c. flour 1 1/2 c. brown sugar 1 1/2 tsp. soda 3 eggs 1 1/2 tsp. salt 2 c. oil 5 c. diced, unpeeled apples 1 c. chopped nuts 1 Tbsp. vanilla   Preheat oven to 350 degrees. Grease 9x13 pan. Mix both sugars, eggs, oil and vanilla. Sift dry ingredients and add egg mixture. Fold in apples and nuts. Batter will be thick. spread into the prepared pan. Bake 45-50 minutes or until tests done. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Inge-s-Apple-Cake/705/ Kringler http://www.travelks.com/media-room/articles/view/Kringler/706/ Kringler from Swedish Country Inn 1 cup flour ½ cup butter 1 tablespoon water 1 cup water ½ cup butter 1 cup flour 3 eggs ½ teaspoon almond extract 1 cup powdered sugar 1 tablespoon butter Cream ½ teaspoon almond extract Mix first three ingredients as you would a pie crust. Pat on cookie sheet in two long strips three inches wide. Put water in sauce pan with butter and heat to boiling. While removing from heat, add flour and stir until smooth. Add eggs one at a time and beat after each. Add almond extract and mix. Spread over first mixture. Back at 375 degrees for 40 minutes. When cooling, make a frosting of powdered sugar, butter and cream. Add almond extract, mix and frost. Cut into squares. Serves 30   Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Kringler/706/ Genny's Rhubarb Coffee Cake http://www.travelks.com/media-room/articles/view/Genny-s-Rhubarb-Coffee-Cake/703/ Genny's Rhubarb Coffee Cake (From Spring 2000 issue) 1/2 c. butter 1 1/2 c. sugar 1 egg 1 c. buttermilk 1 tsp. baking soda 1 tsp. vanilla 1/2 tsp. salt 2 1/2 c. flour 3 c. sliced rhubarb, shredded and drained 1 c. brown sugar 1/2 c. chopped walnuts Heat oven to 350 degrees. Cream together butter and sugar. Add well-beaten egg. Sift dry ingredients together and add alternately with buttermilk to sugar mixture. Add vanilla and fold in rhubarb. Pour into greased and floured 10x14 sheet pan. Sprinkle top of cake with a mixture of 1 c. brown sugar and 1/2 c. of chopped walnuts. Bake 30-35 minutes at 350 degrees. Topping: Mix 1/2 c. of margarine, one cup sugar, 1/2 c. of evaporated milk, and one teaspoon vanilla. Put mixture in microwave until dissolved. Pour over warm cake. Recipe from Genny's Country Cupboard in Abilene in 2000. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Genny-s-Rhubarb-Coffee-Cake/703/ Fancy Apple Pizza http://www.travelks.com/media-room/articles/view/Fancy-Apple-Pizza/702/ Fancy Apple Pizza 1 pkg. Refrigerator sugar cookie dough 12 oz. cream cheese, softened 1/3 cup sugar 3 tbsp milk 2 tbsp. Milk 2 tbsp. Grated orange rind 8 oz. mandarin oranges, drained (reserve liquid) 8 oz pineapple tidbits, drained (reserve liquid) 2 apples 2 bananas 1 kiwi Maraschino Cherries ½ c. flaked coconut Glaze 1 cup sugar 2 Tbsp. Cornstarch Dash salt ¾ cup water 1 cup orange juice ¼ cup lemon juice 1 tsp. orange rind 1 tsp. lemon rind Make the crust by rolling ½ pkg. Cookie dough in a thin layer in a 12' pizza pan. The dough must be cold and plenty of flour used while rolling out. Prick dough with fork and bake at 350 degrees for 12-15 minutes. Cool. Whip together cream cheese, sugar, milk and grated rind. Spread evenly over top of crust. Gently poach apple slices in liquid reserved from pinapple and oranges until just tender. Drain and cool. Decorate the pizza with the fruits in concentric circles and sprinkle with coconut. Glaze: Combine sugar, cornstarch and salt. Add water and juices. Bring to a boil and cook for 1 ½ minutes. Add rinds and cool. Pour evenly over top of fruit pizza. Chill and serve. Serves 10.   Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Fancy-Apple-Pizza/702/ Easter Egg Braid http://www.travelks.com/media-room/articles/view/Easter-Egg-Braid/701/ Easter Egg Braid 1 (16-ounce) package hot roll mix 3 tablespoons sugar 1 ½ teaspoons ground cinnamon ½ cup water 3 eggs 1 teaspoon vanilla 6 dyed *raw eggs in shell, at room temperature ½ cup confectioners' sugar 2 ½ to 3 teaspoons milk 1 teaspoon candy non pareils Set aside 1 cup of roll mix. In large bowl, stir together remaining mix, contents of yeast packet, 3 tablespoons sugar and cinnamon. In small saucepan over medium heat, heat water and butter until very warm, 120 degrees to 130 degrees F. (Butter need not melt completely.) Add to reserved dry mixture along with 3 eggs and vanilla. Stir until well blended. Stir in enough of the remaining roll mix to make a soft dough. Knead on lightly floured surface 5 minutes. Divide dough into 3 equal pieces. Roll each into a 24-inch strip. Loosely braid strips together. Place on lightly greased baking sheet in an oval about 12x9 inches, pinching ends together to form continuous braid. With sterilized needle, carefully pierce large ends of dyed raw eggs. Place eggs in horizontal positions between plaits of braid. Cover with clean towel. Let rise in warm place until doubled and finger push into dough will leave imprint. 20 to 30 minutes. Bake at 400 degrees f. oven until browned, about 20 minutes. Stir together confectioners' sugar and milk until smooth. Stir in candy nonpareils. Brush on bread. Cool on wire rack. Makes 1 loaf. * Use food coloring or food-grade egg dyes. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Easter-Egg-Braid/701/ Crystle's Strawberry Puff http://www.travelks.com/media-room/articles/view/Crystle-s-Strawberry-Puff/700/ Crystle's Strawberry Puff 3 pats of butter 2 eggs 1/2 c. flour 1/2 c. milk Nutmeg Sliced Strawberries Preheat oven to 425. Place one pat of butter in each of three 8 oz. ramekins. Leave ramekins in oven until butter is melted and ramekins are hot. Mix eggs, flour, milk and nutmeg slightly (batter will be lumpy). One teaspoon of vanilla may also be added. Pour batter into center of hot butter in each ramekin. Drop several slices of fresh strawberry in each ramekin. Return ramekins to oven for 20 minutes. Serve hot, right out of the oven. KANSAS! magazine 2nd issue, 1992 Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Crystle-s-Strawberry-Puff/700/ Crunchy Pumpkin Squares http://www.travelks.com/media-room/articles/view/Crunchy-Pumpkin-Squares/699/ CRUNCHY PUMPKIN SQUARES ¾ cup all-purpose flour ¾ cup rolled wheat 1 cup chopped pecans 1 (3 5/8-ounce) package butterscotch pudding and pie filling mix ½ cup butter 1 cup flaked coconut 1 ½ teaspoons pumpkin pie spice 2 cups cooked, masked pumpkin 1 (14-ounce) can sweetened condensed milk 2 eggs In large bowl, combine flour, rolled wheat, nuts, pudding mix and butter. Blend well. Press mixture in bottom of ungreased 13x9x2-inch pan. Combine coconut, pumpkin pie spice, pumpkin, milk, and eggs; mix well. Pour over crust. Bake at 350 degrees F. for 40 minutes or until knife inserted in center comes out clean. Cool and cut into squares. If desired, top with whipped cream. Makes 15 servings Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Crunchy-Pumpkin-Squares/699/ Cranberry-Strawberry Pie http://www.travelks.com/media-room/articles/view/Cranberry-Strawberry-Pie/698/ Cranberry-Strawberry Pie 2 graham cracker pie shells ½ pound whole cranberries 1 cup sugar ½ pound regular size marshmallows ½ cup milk 3 ounces dry cherry gelatin 1 cup sweetened frozen strawberries 1/3 cup finely chopped celery ½ cup chopped black walnuts 2 cups cream Freeze pie shells and fresh cranberries. Grind frozen cranberries and cover with sugar, let stand 2 hours. In top of double boiler, melt marshmallows with milk, stirring frequently. Remove from hot water, when marshmallows are melted. Stir in gelatin, then strawberries, cranberries, celery and walnuts. Let set up until as firm as gelatin, usually overnight. Whip cream, fold into mixture. Pile into frozen shell. Freeze Makes 2 pies. Wed, 14 Nov 2012 07:00:00 GMT http://www.travelks.com/media-room/articles/view/Cranberry-Strawberry-Pie/698/