The Dakotaland Museum Board of Directors are excited to bring you an evening of entertainment for all ages.
Enjoy a classic Christmas movie in style at the Huron Luxury Cinemas on Thursday, Dec. 22, beginning at 5 p.m.
A Night at the Movies will include a 20-minute newsreel of life and times in Huron in the 1950s followed by the holiday favorite, “A Christmas Story.” The film, directed by Bob Clark, stars Melinda Dillon, Darren McGavin, and Peter Billingsley is a seasonal classic. It is often ranked as one of the best Christmas films.
As a special treat, Mr. and Mrs. Claus will be dropping in to provide an opportunity to have a professional photograph taken with Santa in his sleigh.
Board members will be selling tickets for a half & half raffle, and a Red Ryder BB Gun raffle, plus there will be door prizes and trivia questions.
People’s Transit will provide a charter bus for A Night at the Movies with pick up locations at the Huron Area Senior Center, StoneyBrook Suites, and Avantara Assisted Living. Please call the Huron Senior Center (605) 352-8291, to reserve a seat.
A Night at the Movies is a fundraiser to replace four of the Dakotaland Museum’s “Seeds of Democracy” murals, which depict the Huron roots and political careers of Vice President Hubert Humphrey and U.S. Senator Gladys Pyle. Modern Woodmen is providing $1,000 in matching funds.
Tickets for A Night at the Movies are $10 and may be purchased from any board member; at the Huron Chamber of Commerce at 1725 Dakota Ave. S.; at the customer service desk at Coborn’s; at the Huron Area Senior Center; or at the Centennial Stone Church Center at 48 Fourth St. Unsold tickets will be available at the door for $12.
To reserve your ticket, please call Louise Van Poll, Executive Director of Museums, at 605-352-2528.
Popcorn Trail Mix
1 cup popped popcorn
1 Tablespoon salted dry-roasted peanuts
1 Tablespoon dried cranberries
1 Tablespoon dark chocolate chips
Mix together and serve.
½ cup sugar
¼ cup cocoa
1/3 cup hot water
4 cups milk
¾ teaspoon vanilla
Mix dry ingredients in medium saucepan. Stir in water. Bring to a boil, stirring constantly. Boil and stir 2 minutes.
Add milk. Heat to serving temperature; do not boil. Remove from heat and add vanilla. Beat with whisk or electric mixer until frothy and foamy.
• Cinnamon cocoa add ¼ to ½ teaspoon ground cinnamon
• Mint cocoa add ½ teaspoon mint extract, OR 3 Tablespoons crushed hard peppermint candy
• Mocha cocoa add 1 to 2 Tablespoons instant coffee
Peanut Popcorn Balls
14 cups popped popcorn (from 1/2 cup kernels)
4 Tablespoons butter
1 1/4 cups packed light-brown sugar
1/3 cup light corn syrup
2 Tablespoons unsulfured molasses
2 teaspoons salt
1/4 teaspoon baking soda
1 cup roasted red-skinned salted peanuts or cocktail peanuts
Vegetable oil cooking spray, for gloves
Preheat oven to 225°F. Place popcorn in a large bowl. Melt butter in a medium heavy saucepan over medium heat. Stir in brown sugar and corn syrup; cook, stirring occasionally, until thoroughly combined. Increase heat to high; bring to a boil without stirring. Cook until mixture registers 245 degrees F to 248 degrees F on a candy thermometer, 2 to 4 minutes.
Turn off heat; stir in molasses, salt, and baking soda to completely combine. Keep stirring until mixture turns very foamy and lightens in color and bubbles up quite a bit.
Pour hot syrup over popcorn mixture and immediately sprinkle peanuts over top; stir until all kernels and nuts are coated. Let stand briefly. Meanwhile, put on a pair of rubber gloves and spray them with cooking spray (this isn’t required, but it will help protect your hands from the heat, and it’s important to work while the mixture is still warm).
Working quickly, use your hands to form mixture into balls, each about 1 cup in volume (if you have a 1-cup scoop, use that!). Transfer balls to a parchment-lined baking sheet. Once all have been formed, go back and use your hands to press them into tighter balls, so they really hold together. Let stand 15 minutes.
Bake 45 minutes. (If one falls apart during baking, let cool briefly, then re-form.) Let cool completely. Store in an airtight container at room temperature up to 2 weeks.
Rosemary-Cayenne Snack Mix
Makes 6 cups
4 Tablespoons butter
1 Tablespoon pure maple syrup
2 teaspoons apple-cider vinegar
1 teaspoon salt
1/2 teaspoon cayenne pepper
2 Tablespoons fresh rosemary leaves
6 cups puffed-corn cereal, such as Kix
Preheat oven to 275 degrees F. Combine butter, maple syrup, vinegar, salt, and cayenne in a large saucepan.
Bring to a boil, stirring, until butter has melted, and mixture is combined; remove from heat.
Stir in rosemary and cereal. Spread onto a parchment-lined rimmed baking sheet and bake, stirring occasionally, until crisp and golden, 30 to 40 minutes. Let cool completely. Store in an airtight container at room temperature up to 1 week.
Chocolate Dipped Bananas
2 bananas, peeled and cut into thirds
6 craft sticks
8 ounces semisweet chocolate, chopped
2 teaspoons coconut oil or olive oil
2 Tablespoons unsweetened shredded coconut
2 Tablespoons chopped toasted almonds
1⁄2 teaspoon flaked sea salt
Line a baking sheet with waxed paper. Insert a craft stick into each banana piece. Arrange banana pieces on the baking sheet. Freeze until firm, at least 1 hour.
Combine chocolate and coconut oil in double-boiler; boil over gently simmering water. Stir just until melted.
Dip each banana piece in melted chocolate, spooning on chocolate to cover.
Sprinkle two banana pieces with coconut; two with toasted almonds; and 2 with flaked sea salt.
Set on prepared baking sheet. Refrigerate until firm, about 20 minutes, or return to freezer for up to three days.
Smoked Paprika Potato Chips
1 large russet potato
2 Tablespoons olive oil
1 teaspoon smoked paprika
Salt and black pepper to taste
Preheat the oven to 350 degrees F.
Peel the potato and slice as thinly and uniformly as possible. (If you have a kitchen mandoline, now’s the time to use it.)
Soak the potato slices for at least 5 minutes in cold water. Drain and pat dry, then toss in a bowl with the olive oil, paprika, salt, and pepper.
Lay the potatoes out on an oiled baking sheet. (The slices can overlap.) Bake until the potatoes are golden brown and crunchy, about 30 minutes.