Truffle Oil Mashed Potatoes

We first tasted Truffle Oil Mashed Potatoes at The Culinary Center of Kansas City. Their executive chef was preparing a catered meal while we were there prepping for a cooking class. She offered us a bite and we sold on adding a drizzle of truffle oil to Barry's already delicious mashed potatoes that are filled with sour cream, and butter and seasoned with white pepper and paprika.

We made a trip to The Tasteful Olive, right down the street from the Culinary Center, and purchased a bottle of truffle oil. It is expensive but a little goes a long way!

Truffle Oil Mashed Potatoes     Serves 6

2 1/2 lbs. russet potatoes, peeled & chunked

About 1/4 to 1/2 cup sour cream

1/2 stick+ butter

Salt and white pepper to taste

Drizzle of truffle oil

Paprika & pats of butter for garnish 

1. Add potatoes to salted water; turn heat on and bring to a boil, reduce heat and simmer until potatoes are tender.
2. Drain potatoes, saving a little of the potato water to use as needed to adjust consistency of potatoes.
3. Mash potatoes. Stir in sour cream and butter, adding potatoes water if needed.
4. Season with salt and white pepper to taste.
5. Drizzle with truffle oil. To serve: Sprinkle with paprika and top with pats of butter.

Make Ahead: Prepare and add to a slow cooker sprayed with pan release. Keep warm on LOW for a couple of hours.

Apple Pie Crisp

Apple season is upon us and thanks to a friend, we have lots of homegrown apples . . . so an apple crisp is on tonight's menu! This crisp combines a homemade apple pie filling with a crumb topping for an easy fall dessert. (The topping may be made ahead and kept in the refrigerator, ready for other fruits crisps.)

Apple Pie Crisp   Makes one 9"x 13" dessert
Apple Filling
8 cooking apples, cored, peeled & chunked (or enough to generously fill an 8"x 13" baking dish -- toss in lemon juice as you continue to cut)
1 cup loosely packed brown sugar
3 tablespoons cornstarch
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 teaspoon vanilla

Crumb Topping    

1 cup packed brown sugar 

3/4 cup all-purpose flour

1 1/2 cups oatmeal, old-fashioned or quick 

1 teaspoon ground cinnamon

3/4 teaspoon salt

1 stick butter (1/2 cup), cut into cubes

1. Apple Filling: Grease or spray an 9" x 13" pan.
2. Add apple chunks to the prepared pan.
3. Add brown sugar, cornstarch, cinnamon, nutmeg, salt and vanilla directly to apples. Stir to distribute mixture and level coated apple mixture.
   
   
   
   
4. Crumb Topping: In a mixing bowl, combine dry ingredients; work in butter until mixture becomes crumbly. 
5. Evently distribute crumb topping over apples.
   
6. Baking: Bake in a preheated 350° for 30 to 40 minutes until lightly browned and juices are thick and bubbly and apples are tender when poked with a fork.
   

Recipe without photos . . .

Apple Pie Crisp    Makes one 9"x 13" dessert

Apple Filling

8 cooking apples, cored, peeled & chunked (or enough to generously fill an 9"x 13" baking dish -- toss in lemon juice as you continue to cut)

1 cup loosely packed brown sugar

3 tablespoons cornstarch

1 1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 teaspoon vanilla

Crumb Topping    

1 cup packed brown sugar 

3/4 cup all-purpose flour

1 1/2 cups oatmeal, old-fashioned or quick 

1 teaspoon ground cinnamon

3/4 teaspoon salt

1 stick butter (1/2 cup), cut into cubes

1. Apple Filling: Grease or spray an 9" x 13" pan.
2. Add apple chunks to the prepared pan.
3. Add brown sugar, cornstarch, cinnamon, nutmeg, salt and vanilla directly to apples. Stir to distribute mixture and level coated apple mixture.
4. Crumb Topping: In a mixing bowl, combine dry ingredients; work in butter until mixture becomes crumbly. 
5. Evently distribute crumb topping over apples.
6. Baking: Bake in a preheated 350° for 30 to 40 minutes until lightly browned and juices are thick and bubbly  and apples are tender when poked with a fork.

Swiss Oatmeal - Muesli

Often referred to as Overnight Oats, they are jars of single serve oats with any number of flavor additives. They are a variation of Swiss Muesli which is prepared in quantity versus single serving.  On a recent cruise Muesli was one of the buffet offering; it reminded me of a recipe that I made years  ago. That recipe, provided by Quaker Oats, is basic allowing one add fresh ingredients daily to change up the taste if desired.
The header provided with the recipe in The Quaker Oats Wholegrain Cookbook (September 1978), reads, "All these wholesome ingredients provide a nutritious way to begin your day. This is a cold, creamy cereal you make ahead and refrigerate overnight."
Add flax seed, sunflower seeds, etc. for additional flavor and nutritional boosts.

Muesli (Swiss Oatmeal)    Makes enough for several servings or for one person to eat over several days
2 cups regular (rolled) or quick oats
1 1/4 - 2+ cups milk (or use 1/2 cup orange juice as part of the liquid)
3/4 cup dried fruit (raisins, craisins, apricots, prunes, etc.)
2 to 4 tablespoons honey (or use brown sugar)
14 teaspoon salt
Additions (to be added right before eating): chopped nuts, toasted seeds, fresh fruit, yogurt, etc.)

1. Combine all ingredients; mix well. (Add enough milk to cover and a little extra so it pools on top; more may need to be added after oats are allowed to soak.)
   
   
   
   
   
   
2. Cover, refrigerate overnight or at least for several hours.
3. Add chopped nuts, toasted seeds, fresh fruit, yogurt, or other favorites right before ready to serve.

Recipe without photos . . .
Muesli (Swiss Oatmeal)    Makes enough for several servings or for one person to eat over several days

2 cups regular (rolled) or quick oats
1 1/4 - 2+ cups milk (or use 1/2 cup orange juice as part of the liquid)
3/4 cup dried fruit (raisins, craisins, apricots, prunes, etc.)
2 to 4 tablespoons honey (or use brown sugar)
14 teaspoon salt
Additions (to be added right before eating): chopped nuts, toasted seeds, fresh fruit, yogurt, etc.)

1. Combine all ingredients; mix well. (Add enough milk to cover and a little extra so it pools on top; more may need to be added after oats are allowed to soak.)
2. Cover, refrigerate overnight or at least for several hours.
3. Add chopped nuts, toasted seeds, fresh fruit, yogurt, or other favorites right before ready to serve.

Church Dinners/Suppers in Kansas 2019-20

Check out the fall 2019 issue of KANSAS! Magazine for my story, "Dinner, in Good Faith and Company," that includes a listing of mostly rural church dinners and suppers. You'll learn the details of each, and for travelers, it's a way to see and taste Kansas in the process. 

From soups to ethnic dishes and everything in-between, church meals are a showcase of the foods and cultures of regions across the state; indicative of the past and present culinary history of Kansas. They offer modestly-priced, tasty foods that often takes hours to prepare, served up with a heaping helping of hospitality—sure-fire reasons to eat your way through Kansas at church dinners and suppers.   

Here's a  sampling of CHURCH DINNERS/SUPPERS across Kansas

1. Oct. 15, 2019, 5-7 PM — Ham Loaf Dinner, St. Andrews Catholic Church’s dinner held @ Sterl Hall, 619 N. Rogers St., Abilene / 785-263-1570 / website: standrewparishabilene.org
2. Oct. 16, 2019, 5-7 PM — Soup Supper, United Methodist Church, 111 N. Walnut, Solomon / Facebook: United Methodist Church, Solomon, Kansas 
3. Oct. 23, 2019, 5-7 PM — Chicken and Noodle Dinner, Immaculate Conception Catholic Church, 3599 N. Field Rd., Solomon / 785-655-2221 / website: immaculateconceptionsolomon.org
4. Oct. 27, 2019, 4-7 PM — Octoberfest, Trinity Lutheran Church, 2824 S. Horton, Fort Scott / 620-223-3596 / email: tlcfortscott@suddenlinkmail.com
5. Oct. 30, 2019, lunch @ 11 AM, dinner @ 5:30 PM — Harvest Home Celebration, United Methodist Church, 204 Madore St., Silver Lake / 785-582-4714 / website: silverlakeks.umcchurches.org
6. Nov. 1, 2019, 5:30-7 PM — All Saints’ Day Chili Supper, St. John’s Episcopal Church, 507 N. Buckeye, Abilene/ 785-263-3592 / website: stjohnsabileneks.org
7. Nov. 3, 2019, 10 AM-2 PM — Blintz Brunch, Lawrence Jewish Community Congregation, 917 Highland Drive, Lawrence / 785-841-7636 / website: lawrencejcc.org
8. Nov, 5, 2019, 5-8 PM — Election Day Soup Supper, United Methodist Church, 1200 Royal St., Hoxie / 785-675-3565 / website: crossandflameparish.com
9. Nov. 10, 2019, Noon-6 PM — German Mennonite Meal, Manhattan Mennonite Church’s dinner held @ Pottorf Hall, 1710 Avery Ave., Manhattan (Cico Park) 785-539-4079 / website:manhattanmennonitechurch.wordpress.com/german-mennonite-meal
10. Nov. 23, 2019, 5 PM — Sutphen Turkey Supper, Sutphen Mill Christian Church, 3117 Paint Rd. in rural Chapman  / 785-479-1764 or 785-238-8230
11. Jan. 28, 2020, (Time TBA) — Ground Hog Supper, United Methodist Church, 1106 N. Main St., Garden City / 620-275-9171 / website: www.fumcgc.com
12. Feb. 9, 2020, 6:30 PM — Valentine Banquet, Oakley Christian Church (The Cave), 326 Center Ave., Oakley / 785-672-3188 / website: oakleychristianchurch.com
13. Feb. or Mr. (Date/Time TBA), 2020 — Borscht Supper, Mennonite Church, 500 S. Broadway, Protection / 620-622-4342 / website: Protectionchurch.com
14. July 25, 2020, 11 AM–1 PM — Czech Festival Buffet @ St. Wenceslaus Parish Hall, 2807 Ave. D / Czech festival website: 785-658-2272 / wilsonczechfest.com

    

    Ladies at Solomn's United Methodist Church are busy making plans and preparations for their annual soup supper — Oct. 17, 2019, 5-7 PM.
    Photo by Bill Stephens.

    

    An old-fashioned turkey dinner is on the menu at Sutphen Mill Christian Church — Nov. 23, 2019 beginning at 5 PM.
    Photo by Bill Stephens.

Caramel Corn Husk Popcorn Treats

In the past I made Candy Indian Corn "in the husk" but thought I'd change it up a bit . . . using my mom's recipe for microwave popcorn and instead of brown paper husks, I used sheets of legal sized green paper. Since I made small "ears of corn," regular sized paper would have also worked. Green or brown tissue paper would be another alternative.

Caramel Corn Husk Popcorn Treats 
1 recipe Caramel Popcorn -- make through step #3 but pour syrup over popcorn placed in a large bowl and omit the additional microwaving as you do not want to dry out the coated corn for this project

Green paper -- legal sized or regular or tissue paper

1. With buttered or sprayed hands, form prepared caramel popcorn into small-sized corn-on-the-cob shapes.
   
2. Wrap each in plastic wrap.
3. Wrap each in paper husk, twisting the bottom section to secure husk.
   
4. Arrange in a basket.
   

Paper Husks

This is just a guide that can be adjusted according to the size of your corn. I just played around until I liked the end results. Basically, this is what I did . . . hope it makes sense — maybe the photos will help . . .

1. Fold the paper, accordion style (I used about a 2 to 2 ½” wide fold), back and forth, starting with the short side of the paper.
   
2. Using scissors, begin cutting the folded strip two-thirds of the way from the top, angling to the center of the strip. Repeat on the other side. Open it up and it should resemble a picket fence.
   
3. Now, lay a caramel "corn-on-the-cob" at one end of the “fence,” pointed top of the corn almost even with the pointed top of the “fence,” and roll.
   
4. Twist the excess paper at the bottom to create a handle for your candy corn.
5. Carefully pull down the points to expose Caramel Corn in the husk.
   

Recipe/Directions without photos . . .

Caramel Corn Husk Popcorn Treats 
1 recipe Caramel Popcorn -- make through step #3 but pour syrup over popcorn placed in a large bowl and omit the additional microwaving as you do not want to dry out the coated corn for this project
Green paper -- legal sized or regular or tissue paper

1. With buttered or sprayed hands, form prepared caramel popcorn into small-sized corn-on-the-cob shapes.
2. Wrap each in plastic wrap.
3. Wrap each in paper husk, twisting the bottom section to secure husk.
4. Arrange in a basket.

Paper Husks

This is just a guide that can be adjusted according to the size of your corn. I just played around until I liked the end results. Basically, this is what I did . . . hope it makes sense — maybe the photos will help . . .

1. Fold the paper, accordion style (I used about a 2 to 2 ½” wide fold), back and forth, starting with the short side of the paper.
2. Using scissors, begin cutting the folded strip two-thirds of the way from the top, angling to the center of the strip. Repeat on the other side. Open it up and it should resemble a picket fence.
3. Now, lay a caramel "corn-on-the-cob" at one end of the “fence,” pointed top of the corn almost even with the pointed top of the “fence,” and roll.
4. Twist the excess paper at the bottom to create a handle for your candy corn.
5. Carefully pull down the points to expose Caramel Corn in the husk.