The first Saturday of October is the traditional time for the Spirit of Dakota Award Society to host a day to honor the accomplishments of outstanding women in South Dakota. However, this year’s event has been postponed due to the pandemic and gathering restrictions.

The rescheduled date is October 2, 2021. At that time, the Society is again looking forward to welcoming the nominees and their guests to Huron as the organization has done since the first award was presented in 1987.

The annual event is presented by the Spirit of Dakota Award Society of Huron in conjunction with its many sponsors. The nominees gather at the Huron Event Center on the afternoon of the event to register for the day’s festivities that include a Tea in the Country, an art show open to the public, and concludes with the awards banquet and ceremony.

The award honors women whose courage and strength of character have been a source of leadership and vision to improve her community and state. Sculptor Dale Lamphere’s Spirit of Dakota bronze statue, gifted by the late Earl Nordby to the City of Huron, prompted the annual award. Located at the entrance of the Crossroads Hotel and Huron Event Center, the nine-foot statue depicts a pioneer woman boldly standing tall against the wind that continues to sweep the Dakota landscape.

The nominations are reviewed by a distinguished panel representing diverse backgrounds from across the state.

In today’s Heartland Cuisine, members of the Spirit of Dakota Selection Commission share favorite recipes from family gatherings and community celebration. Enjoy!

Homemade Ice Cream
From Bryon Noem

Christmas at Grandma and Grandpa’s Noem wouldn’t be the same without a generous bowl of homemade ice cream. First Gentleman Bryon Noem and S.D. Governor Kristi Noem continue this tradition at special occasions in their family.

    4 eggs, beaten
    4 pints half & half
    2 cups sugar

    1 can sweetened condensed milk

    1 teaspoon vanilla flavoring
    Pinch of salt

Place all ingredients in a gallon ice cream freezer. Finish filling the freezer with milk and any kind of fruit or candy. Let it churn away until this sweet and frosty treat is ready to serve — making any day a special occasion!

Grandma’s Chocolate Cake
From Judy Trzynka

Emma Trzynka is credited with this luscious dessert that has become the go-to recipe for birthdays and other special occasions. Judy’s son Bob, is now carrying on the family tradition.

Sift together:
    1 1/4 cups flour
    1 teaspoon baking soda
    1 cup white sugar
    6 Tablespoons cocoa powder
    1/2 teaspoon salt

Cream together:
    2 Tablespoons solid shortening
    1 cup sour cream
    1 egg
    1 teaspoon vanilla
    1/2 cup hot water

Add the creamed mixture alternately with 1/2 cup hot water to the flour mixture.  Grease and flour one 8-by-8-inch cake pan. Bake on the middle rack at 350 degrees F for 30 minutes or until done. After 30 minutes take out and insert a toothpick in the center. If it pulls out clean, then the cake is done. Cool and frost as desired.

Kolaches
From Jean Hunhoff

Dozens upon dozens of kolaches are made by the women of Tabor for Czech Days, the annual community celebration of their pioneer heritage. Jean is among the many bakers of this well-known sweet pastry and shares the following recipe.

    2 cups warmed milk
    3/4 cup potato flakes
    1 Tablespoon salt
    3/4 cup sugar
    2 eggs
    1/2 cup oil
    5-6 cups flour
    2 packages dry yeast or 2 Tablespoons yeast
    3/4 cups warm water
    1 teaspoon sugar

Method with mixer:
Dissolve yeast in 3/4 cup  warm water and 1 teaspoon sugar. Set aside. Heat milk and pour into mixing bowl, add potato flakes, sugar, salt, oil and slightly beaten eggs. Mix well.

Add 2 cups flour, mix and add yeast mixture. Continue adding flour until it’s a soft dough and switch to “dough hooks.” Add rest of flour and move dough to floured surface, knead slightly until it’s not sticky. Cover and let rise in a greased bowl until double in size. Shape into small balls and place on greased pan. Brush with oil and let rise.

Make indentation and fill with kolache fillings (fruit, poppy seed, cream cheese whatever is your favorite). Add streusel on the top of filling and bake at 400 degrees for 11-12 minutes in a conventional oven (380 degrees for 11-12 minutes in convection oven). After baking, brush with 1 Tablespoon sugar and 3 Tablespoons hot water or brush with melted margarine.

Cherry Filling: Mix together 1 can cherry pie filling, 1/2 cup sugar, 1/2 teaspoon almond extract, 2 Tablespoons butter or margarine, and 2 ½ Tablespoons cornstarch. Heat and cook slowly until thickened. Cool and fill kolaches.

Streusel Topping: Use pastry blender and mix together until crumbly 1/2 cup flour, 1/4 cup butter or margarine, 1/2 cup sugar and 1/2 cup finely chopped coconut (optional). Spread topping over kolache filling before baking.