Heartland Cuisine: Snowflakes & Sweets

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Enjoy a sweet treat and hear uplifting Christian music of singer-songwriter Jason Gray next weekend, all while supporting the Plus One Pregnancy Center in Huron.

The annual Snowflakes and Sweets fundraiser for Plus One featuring Gray is 7 p.m. Saturday, Feb. 10, at James Valley Christian School, 1550 Dakota Ave. N.

Sweet treat boxes will be given to the first 600 tickets sold. Doors open at 6 p.m. Tickets are available at local churches and Dakotaland Federal Credit Union.

All proceeds go to Plus One.

Gray was raised in southwestern Minnesota, moving to Nashville in 2015. He has a speech disorder; as a person who stutters, he emphasizes the theme of finding strength in weakness.

He spent six years in youth ministry before going into full-time music ministry in 1999 as an independent artist. He released his first major-label record, “All the Lovely Losers,” in 2007.

He’s received awards for popular songs like “Remind Me Who I Am,” and “Sparrows,” leading to his first chart-topping single, “Nothing is Wasted.”

Available Programs:
• Pregnant U! Program includes classes on fetal development, prenatal care for pregnant women, what to expect during labor and delivery. Clients earn points for attending the weekly classes; which can be spent on a variety of items in both the maternity and baby boutiques.  
• Empower U! Program includes classes on infant care, breastfeeding, bonding with baby, safety measures for home, post-partum care for mom, parenting skills, and early childhood development.
 • Healthy U! Program is designed to teach sexual integrity by providing information on making healthy emotional, mental, physical and spiritual decisions. The goal is to help young people make the decisions that will allow them to have healthy relationships.

The Center offers clients an “earn while you learn” option. This means clients earn points for attending sessions, completing homework, keeping doctor appointments, meeting with community assistance agencies, and attending school if the client is school age. The points they earn can be used to purchase clothes and supplies from the popular maternity and baby boutiques.

Along with free pregnancy tests and the classes, the Center offers peer counseling.

Churches in the six-county area help support the center, as well as many local agencies, businesses and individuals.

You can help:
Along with volunteers, the center can also use insulated tumblers for moms, Avent baby bottles, baby grooming kits, baby clothes, lotion, diapers, baby wet wipes, bottled water, printer paper, canned Minute Maid Lemonade and self-seal business envelopes.


Jason Gray

Chocolate Mug Cake
From Teena Tschetter
    1/4 cup flour
    1/4  cup white sugar
    3 Tablespoons cocoa powder

Mix the above items together in a nice size coffee-type microwave safe mug.

Add to this:
    1 egg
    3 Tablespoons milk
    3 Tablespoons oil
    3 Tablespoons chocolate chips or your favorite
    1/8 teaspoon vanilla

Mix well. Microwave for three minutes. The cake may rise over the top of the mug while cooking. You can cool in the mug or carefully eat hot from the mug or dump mug cake onto a plate and enjoy!

Walnut Apple Cake
From Paula VanScharrel
    2 eggs

    1 cup sugar
    1/2 teaspoon vanilla
    1 cup flour
    1 cup oatmeal
    2 1/2 teaspoons cinnamon
    2 teaspoons baking soda
    1 teaspoon salt
    1/4 teaspoon nutmeg
    4 cups chopped, peeled tart apples
    1 cup chopped walnuts
    1 cup coconut, optional

In mixing bowl, combine eggs, sugar, oil and vanilla, mix well. Combine dry ingredients; add to the egg mixture and mix well. Batter will be stiff. Stir in apples and walnuts. Spread into greased 9-by-13-inch pan. Bake at 350 degrees F for 45 to 50 minutes. Cool on wire rack. Serve with Butter Sauce.

Butter Sauce:
    3/4 cup sugar
    3 Tablespoons flour
    1 cup milk
    2 Tablespoons butter
    1 teaspoon vanilla
    Walnut halves, optional

Combine sugar, flour, milk and butter in saucepan. Bring to a boil over medium heat; stir in vanilla. Cut cake into squares; top with warm sauce. Garnish with walnut halves, if desired.

Earthquake Cake
From Mary Helen Wipf
    1 cup chopped pecans
    1 cup coconut
    1/2 cup butter, melted
    1 package German chocolate cake mix
    8 ounces cream cheese, softened
    16-ounce package powdered sugar

Sprinkle nuts and coconut in bottom of 9-by-13-inch pan. Prepare cake mix according to package directions, pour over nuts and coconut. Cream sugar and cream cheese together; drop by teaspoon on top of cake. Bake at 350 degrees F for 45 to 50 minutes.

Lilian’s Lemon Bars
From Susan Hines
    1/3 cup butter or margarine
    1/4 cup sugar
    1 cup flour

Beat butter for 30 seconds. Add sugar, beat in flour. Will be crumbly. Press into 8-by-8-inch pan. Bake at 350 degrees F for 15-20 minutes.

Topping:
    3/4 cup sugar
    2 eggs
    2 Tablespoons flour
    2 teaspoons lemon peel
    3 Tablespoons lemon juice
    1/4 teaspoon baking powder

Combine and beat two minutes. Pour over baked layer. Bake at 350 degrees F for an additional 20 minutes or until lightly browned on edge and center is set. Cool. Sift powdered sugar over bars before cutting.

Jello-O Cake
From Mary Unterbrunner
    1 box white cake mix

Prepare and bake according to package directions in 9-by-13-inch pan.

While cake is baking dissolve 6 ounces of your favorite flavor of Jell-O in 1 1/2 cups water. Add 1 cup cold water.

When cake is finished baking, poke deep holes through the cake with the handle of a large mixing spoon. Slowly pour gelatin over cake. Cool cake in refrigerator, then spread whipped topping over it. Store in refrigerator.

Tiramisu Brownie Squares
From Paula VanScharrel
    1 package brownie mix (cake-like)
    1 cup milk
    1/4 cup instant coffee granules
    12 ounces whipped topping (divided)
    2 3.4-ounce packages cheesecake instant pudding
    20 chocolate creme-filled sandwich cookies (chopped)
    2 Tablespoons semi-sweet morsels, grated
    1/4 teaspoon cinnamon

Preheat oven to 350 degrees F. Prepare brownie mix according to package directions. Bake 25-30 minutes or until done. Remove from oven and cool completely.

In bowl combine milk and instant coffee, stir until dissolved. Add half of the whipped topping and all of the pudding mixture. Spread filling evenly over brownies. Pipe whipped topping in diagonal rows, one-fourth inch apart over filling. Grate chocolate morsels over whipped topping. Sprinkle with cinnamon. Refrigerate at least 30 minutes. Cut into squares.

Fruit Dip
From Teena Tschetter
    6 ounces lemonade frozen concentrate (NO WATER)
    Small can sweetened condensed milk
    8 ounces whipped topping

Mix first two ingredients together, then add whipped topping.

Serve or refrigerate.