.................. Cooking with Barry & Meta: 2025

Wheatland’s Frozen Strawberry Fluff as featured in KANSAS! Magazine

Wheatland Cafe and Catering was featured in the Taste section of the latest KANSAS! Magazine (2026, vol. 32, issue). Located in Hudson, Wheatland's is definitely a testimony of the love, dedication and hard work that has been poured into it for 36 year . . . and fits right into this issue's theme: To Kansas, With Love. Article titled "The Secret Ingredient" is located on p. 58-62.

Wheatland old-fashioned strawberry fluff is the most popular salad on their salad bar. Served frozen, it has a soft-frozen consistency and a creamy texture. Functioning as either a sweet salad or a dessert, it’s an airy spoonful of nostalgia for many diners. Wheatland ‘s recipe used double the ingredients as the adjusted size that follows.

Wheatland’s Frozen Strawberry Fluff

Yield: About 18 (½ cup) servings

INGREDIENTS

2 egg whites*

1/2 tablespoon (1 ½ teaspoons) lemon juice

I/2 cup granulated sugar

8-ounces frozen unsweetened strawberries, thawed

1 (8-ounce) tub thawed Cool Whip® whipped topping

DIRECTIONS

1. In the work bowl of an electric mixer, add the egg whites, lemon juice, sugar and strawberries. Using the whisk attachment, blend the ingredients on high until stiff peaks form, about 3 minutes.

2. Fold in whipped topping.

3. Store in a freezer-safe container, seal and freeze overnight. (Note: The salad is very fluffy before freezing but compact some during freezing.

4. Serve frozen.

* The Center for Disease Control recommends using pasteurized eggs in recipes that do not involve cooking to reduce the risk of Salmonella infection.

Note: While it is easier to separate whites and yolks when the egg is cold, egg whites at room temperature whip up to the fullest volume. It is ideal to separate eggs when cold and then allow the whites to come to room temperature (about 65 to 70 degrees F) before whipping.

Hudson Cream Flour Biscuits with self-rising flour as featured in KANSAS! Magazine

Biscuit photo from Hudson Cream website.

The Stafford County Flour Mill, located in Hudson, Kansas has been in operation since 1905. The independently-owned flour mill produces short-patent Hudson Cream Flour and is the flour of choice for many throughout the country. The bakers at nearby Wheatland Cafe and Catering use it for their chicken fried steak breads, in handmade rolls and desserts such as their seasonal apple dumplings. The flour mill garnered a side bar in the Taste section of the latest KANSAS! Magazine (2026, vol. 32, issue); it was a part of the. article titled "The Secret Ingredient" located on pp. 58-62.

For the article, they provided their biscuit recipe (p, 59) that’s made with Hudson Cream Self-Rising Flour which contains a touch of salt and just the right amount of baking powder, and is touted as “the flour that true biscuit makers swear by.” The recipe is from the mill’s website (hudsoncream.com) that also includes many other recipes, a complete listing of their products (including mixes) and a detailed history of the Stafford County Flour Mill.

Hudson Cream Flour Biscuits with self-rising flour

Yield: About 1 dozen 2-inch biscuits

INGREDIENTS

2 cups Hudson Cream Self Rising Flour®

1/3 cup shortening

3/4 cup milk

DIRECTIONS

1. Cut shortening into flour until mixture resembles coarse crumbs.

2. Add milk; stir until dough clings together.

3. Place dough on a lightly floured surface and gently knead 4 or 5 times.

4. Roll out to 1/2- inch thickness. Cut into rounds using a 2-inch cutter (or cutter of your choice.)

5. Place on ungreased baking sheet with sides touching.

6. Bake in preheated 425 degrees F. oven for 15 minutes, or until golden brown.

Peppermint Red Velvet Cupcakes

I made this small batch of festive Red Velvet Cupcakes for Dawn James’ birthday dinner and celebration it’s a recipe from the Dec. 2025-Jan 2026 issue of Food Network . Magazine. The recipe says it makes 12 but my yield was 8.

Peppermint Red Velvet Cupcakes Makes 8 to 12

Cupcakes:

1 cup all-purpose flour

2 tablespoons unsweetened cocoa powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup vegetable oil

½ cup milk

1 egg

¾ cup granulated sugar

1 tablespoon white vinegar

1 tablespoon red food coloring

1 teaspoon vanilla

1 teaspoon peppermint extract

Frosting:

1 ½ sticks softened butter

2 ½ cups powdered (confectioner’s) sugar

Pinch of salt.

½ teaspoon vanilla

½ teaspoon peppermint extract

1 to 2 tablespoon milk

Optional: red sugar / white chocolate Christmas trees tinted green* & sprinkled with nonpareils

ICupcakes: Whisk together dry ingredients: flour, cocoa powder, baking soda and salt in a bowl. n a larger separate bowl, whisk remaining ingredients.
Whisk the dry ingredients into the wet ingredients.
Divide batter among 12 lined muffins cups.
Bake in a preheated 350° F oven for 20 to 25 minutes – until toothpick inserted in the center comes out clean
Frosting: Beat butter with powdered sugar and a pinch of salt on low speed. Add flavorings and beat on medium-high speed until creamy. Beat in milk unitl fluffly.
Pipe or spread frosting on cupcakes.
Decorate as desired.

*To make white chocolate Christmas tree:

Melt the white chocolate using microwave or using a double boiler.

Mix in green food coloring if desired.

On parchment paper — arrange toothpicks (1 per tree) and pipe a zig-zag shape for the tree over each toothpick, leaving a wooden based to insert into the cupcake

Add nonpareils while the chocolate is still soft.

Gingerbread Cut-Out Cookies

Classic warm spices and molasses combine to create tasty and easy-to-roll gingerbread cookies.

Gingerbread Cut-Out Cookies

3 ¼ cups all-purpose flour + more for rolling out the dough

1 ½ tablespoons ground ginger

1 ½ teaspoons ground cinnamon

½ teaspoon ground nutmeg

1 teaspoon baking soda

½ teaspoon table salt

¾ cup (1 ½ sticks) butter, softened

¾ cup packed light brown sugar

½ cup molasses

1 large egg

For decorating – I used red and green sprinkles for the trees, sanding sugar for the stars and a bit of piped frosting and mini chocolate chips for the gingerbread boys

In a medium mixing bowl, whisk together the flour, spices, baking soda and salt until well combined. Set asideIn a large mixing bowl, beat together butter, brown sugar and molasses with an electric mixer until fluffy, about 2 minutes.
Add egg and beat until combined.
With mixer on low speed, gradually add the dry ingredients to wet mixing to combine but being careful not to overmix.
Divide dough in half and wrap each half in plastic wrap. Chill in refrigerator until firm, about 1 hour or overnight.
Preheat over to 350° F.
Take dough out of refrigerator and let rest about 10 minutes. Divide into 4 or 5 pieces and place one piece on a lightly floured surface — roll thin (1/8 to ¼”).
Cut out desired shapes and place on parchment-lined cookie sheet (or line cookie sheets with silicon baking sheets). Repeat with other pieces of dough. Cut away pieces can be rerolled and cut into cookie shapes. Add sprinkles or sanding sugar if using..
Bake trays of cookies for 9 to 10 minutes. Let cool for about 5 minutes on cookie sheets and then transfer to cooking rack
If decorating, let cookies cool completely and then decorated.

Recipe without photos . . . Gingerbread Cut-Out Cookies
3 ¼ cups all-purpose flour + more for rolling out the dough
1 ½ tablespoons ground ginger
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon baking soda
½ teaspoon table salt
¾ cup (1 ½ sticks) butter, softened
¾ cup packed light brown sugar
½ cup molasses
1 large egg

For decorating – I used red and green sprinkles for the trees, sanding sugar for the stars and a bit of piped frosting and mini chocolate chips for the gingerbread boys
1. In a medium mixing bowl, whisk together the flour, spices, baking soda and salt until well combined. Set asideIn a large mixing bowl, beat together butter, brown sugar and molasses with an electric mixer until fluffy, about 2 minutes.
2. Add egg and beat until combined.
3. With mixer on low speed, gradually add the dry ingredients to wet mixing to combine but being careful not to overmix.
4. Divide dough in half and wrap each half in plastic wrap. Chill in refrigerator until firm, about 1 hour or overnight.
5. Preheat over to 350° F.
6. Take dough out of refrigerator and let rest about 10 minutes. Divide into 4 or 5 pieces and place one piece on a lightly floured surface — roll thin (1/8 to ¼”).
7. Cut out desired shapes and place on parchment-lined cookie sheet (or line cookie sheets with silicon baking sheets). Repeat with other pieces of dough. Cut away pieces can be rerolled and cut into cookie shapes. Add sprinkles or sanding sugar if using..
8. Bake trays of cookies for 9 to 10 minutes. Let cool for about 5 minutes on cookie sheets and then transfer to cooking rack
9. If decorating, let cookies cool completely and then decorated.

Festive Holiday Wreath Salad

Wreath-shaped food seems to be quite popular this holiday (2025) season so I used some of the ideas on the Internet and adapted them to create our own version. So, this post is not so much of a recipe as an assembly method . . . and a reminder for me about how I created the salad. The ideas are endless . . . add other fruits, nuts or seeds, or even use vegetables instead of fruit.

Festive Holiday Wreath Salad

Mixed greens

Additions: these are the ones I used:

Clementines, peeled and sectioned

Pomegranate seeds

Green onions, cut into thin rounds

Sugared pecans — add pecans to a dry, stick-free skillet set on medium temp; throw in

some granulated sugar and stir until sugar crystalizes and then melts. Transfer

immediately to wax paper to avoid sticking.)

Other additions:

Cucumber for the bow — make thin slides with a madoline and then fold in half for

the bow, wrapping a thin piece of another cucumber slice around the center (I did

secure on the back with a piece of toothpick). Then cut another cucumber strip in half

and make V’s on one end of each and arrange below the bow.

Mom’s Celery Seed Dressing

Put a glass in the center of a round platter and then place mixed greens around the edge of the platter.
Arrange additions over greens.
Top with cucumber bowl.
Serve with dressing, allowing everyone to dress their own salad.

Meringue (Pavlova) Wreath

Everywhere I look on the internet, there is a meringue wreath festively decorated with all varieties of fresh fruit, nuts and mint. Since I had leftover egg whites from making Mom’s Homemade Egg Noodles (Mom always made chicken and noodles for Christmas dinner), I decided to one of these gorgeous desserts!

Above - wreath in the shaping process.
Below: - the baked wreath

Meringue (Pavlova) Wreath

Meringue

6 egg whites at room temperature (while eggs separated best when cold, the whites whip up to a higher volume if allowed to come to room temp; be sure there are no specks of yolk & that the bowl & whisk are fat free as fat inhibits the formation of foam)

1 teaspoon cream of tarter (acts as a stabilizer for the foamy egg whites)

1 ½ cups granulated sugar (some recipes call for fine sugar so as it is more easily incorporated into the meringue; I just use granulated but you can created fine sugar by blending it in the blender for just a pulse or two)

1 ½ teaspoons vanilla

Whipped Cream Topping

2 cups whipping cream + about ½ cup powdered (confectioner’s) sugar + 1 teaspoon vanilla

Decorative Additions . . . these were my choices

Fresh fruit of your choice – I used blueberries and pomegranate seeds

Nuts – I used sugared pecans*

Fresh mint leaves

Dark chocolate – chopped from a dark chocolate candy bar

Star-shaped sugar cookies

Powdered sugar

*Sugared Pecans: Add pecans to a dry, stick-free skillet set on medium temp; throw in some granulated sugar and stir until sugar crystalizes and then melts. Transfer immediately to wax paper to avoid sticking.

Preheat oven to 275° F.Beat eggs and cream of tarter until frothy.
Gradually beat in sugar, adding just a tablespoon or two at a time.
Beat until stiff and glossy and the sugar is incorporated — whites should form stiff peaks & the mixture should not feel gritty if a bit is rubbed between your fingers
Draw a circle (use an 8 or 9” cake pan or plate, etc.) on the underside of parchment or brown paper.
Using the circle as a guide, add large spoonsful of meringue inside the circle to form a wreath shape or just spread the meringue on the inside of the circle in a wreath form. I created the wreath with spoonsful of meringue and then made a slight indentation in each to create a place for the whipped cream.
Bake 1 hour. Turn off oven and leave wreath in oven until cool.
When ready to serve prepare whipped cream and pile over the top of meringue wreath. Then decorate with toppings of your choice and sprinkle lightly with powdered sugar.

Nutella Puff Pastry Christmas Tree

This impressive sweet treat is easy to make with commercially made puff pastry and a jar of Nutella. It was a fun addition to a Christmas dessert tray I made for a family gathering.

The tree is part of a cookie/dessert tray we used for a family gathering.

Nutella Puff Pastry Christmas Tree

2 sheets of puff pastry from one package

¼ cup Nutella

1 large egg beaten

A light dusting of powdered sugar

Optional: hazelnuts (chopped ) to sprinkle over tree for added crunch & flavor

Preheatoven to 400°F. (A hot oven is essential to achieve the puff during baking.)

Lightly dust a piece of parchment paper with flour and roll out one sheet of puff pastry into a rectangle shape

On another lightly floured surface, roll out another sheet. Lightly lay it over the top of the 1^st sheet that is on the parchment paper.
Lightly cut the 2 rectangles into a triangle for the tree, cutting out a section at the bottom for the trunk. Carefully remove the top tree and set aside.
Spoon and then spread Nutella i evenly over the triangle and trunk, leaving a little space along the edges so it doesn’t ooze out while baking.
Place the remaining tree shape on top of the first. And gently press along the edges to seal everything together.
Beat an egg with a splash of milk or water and brush it all over the top for a beautiful, golden finish.
To form the branches, cut strips down each side of the triangle (about ¾”apart) starting a few inches from the top, leaving the center intact.
Twist each strip carefully but don’t worry if the twists are not all the same as they puff up differently creating unique branches as they bake.
Brush the twisted branches with the egg wash.
If desired, sprinkle with chopped hazelnuts.
If desired, cut a star(s) from the remaining puff pastry, brush with egg wash and place on the parchment. (I actually made another small tree out of the extra dough.)
Carefully transfer the parchment paper to the baking sheet.
Bake for 11 to 14 minutes, or until the puff pastry is golden, risen, and flaky.
Cool slightly and dust with powdered sugar for a snowy appearance. Place a star at the top of the tree if you made one out of the extra dough.

Recipe without photos . . . Nutella Puff Pastry Christmas Tree

2 sheets of puff pastry from one package

¼ cup Nutella

1 large egg beaten

A light dusting of powdered sugar

Optional: hazelnuts (chopped ) to sprinkle over tree for added crunch & flavor

Preheatoven to 400°F. (A hot oven is essential to achieve the puff during baking.)

Lightly dust a piece of parchment paper with flour and roll out one sheet of puff pastry into a rectangle shape

On another lightly floured surface, roll out another sheet. Lightly lay it over the top of the 1^st sheet that is on the parchment paper.
Lightly cut the 2 rectangles into a triangle for the tree, cutting out a section at the bottom for the trunk. Carefully remove the top tree and set aside.
Spoon and then spread Nutella i evenly over the triangle and trunk, leaving a little space along the edges so it doesn’t ooze out while baking.
Place the remaining tree shape on top of the first. And gently press along the edges to seal everything together.
Beat an egg with a splash of milk or water and brush it all over the top for a beautiful, golden finish.
To form the branches, cut strips down each side of the triangle (about ¾”apart) starting a few inches from the top, leaving the center intact.
Twist each strip carefully but don’t worry if the twists are not all the same as they puff up differently creating unique branches as they bake.
Brush the twisted branches with the egg wash.
If desired, sprinkle with chopped hazelnuts.
If desired, cut a star(s) from the remaining puff pastry, brush with egg wash and place on the parchment. (I actually made another small tree out of the extra dough.)
Carefully transfer the parchment paper to the baking sheet.
Bake for 11 to 14 minutes, or until the puff pastry is golden, risen, and flaky.
Cool slightly and dust with powdered sugar for a snowy appearance. Place a star at the top of the tree if you made one out of the extra dough.

Potato Leek Soup

A classic French potato soup that is easy to make and so delicious and comforting!

Potato Leek Soup Serves 4+

3 tablespoons unsalted butter

4 large leeks, white and light green parts only, roughly chopped (about 5 cups)

3 cloves garlic, peeled and smashed

2 pounds russet potatoes, peeled and roughly chopped into ½-inch pieces

6 to 7 cups chicken or vegetable broth

2 bay leaves

3 sprigs fresh thyme

1 teaspoon salt

¼ teaspoon ground black pepper

1 cup heavy cream

Chives, finely chopped, for serving

Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 to 20 minutes, or until the potatoes are very soft.
Remove thyme sprigs and bay leaves. Purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the cooled soup in batches - be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; return soup to pot.)
Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.

Freezer Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.

Recipe without photos . . . Potato Leek Soup Serves 4+

3 tablespoons unsalted butter

4 large leeks, white and light green parts only, roughly chopped (about 5 cups)

3 cloves garlic, peeled and smashed

2 pounds russet potatoes, peeled and roughly chopped into ½-inch pieces

6 to 7 cups chicken or vegetable broth

2 bay leaves

3 sprigs fresh thyme

1 teaspoon salt

¼ teaspoon ground black pepper

1 cup heavy cream

Chives, finely chopped, for serving

Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 to 20 minutes, or until the potatoes are very soft.
Remove thyme sprigs and bay leaves. Purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the cooled soup in batches - be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; return soup to pot.)
Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.

Thanksgiving Candy Turkeys

This year’s Friendsgiving favors are simple to make, add a festive touch to the table and are yummy to eat!

Thanksgiving Candy Turkeys

Ferreor Rocher Candies

Gold (or brown) Pipe Cleaners or Chenille Stem

Red Pipe Cleaners of Chenille Stem

Scissors

Hot Glue Gun

Silk or Waxed Leaf

Fold back the brown paper that the candy sits in—making sure to leave it attached. This will be the back feathers of the candy turkey.
Remove the sticker on the candy completely or gently take it off and put it on the top of the turkey so it will have the trademark Ferreo Rocher look.
Cut the gold piper cleaner into about 3-inch sections. Twirl one end several times to form a flat circle to form the turkey head.
Cut the red pip cleaner into about 1/2-inch sections. Fold each in half and loop onto the bottom of the turkey head to form the wattle.
Carefully glue the piper cleaner onto the chocolate (being careful not to melt the chocolate.
Glue to a leaf if desired.

Mushroom Sandwiches . . . make ahead for appetizers or a cocktail party

So tasty and nice to have on hand for appetizers or cocktail parties . . . even though they are somewhat time consuming to prepare. I made them as a appetizer for a French-inspired dinner party and called them “les sandwiches aux chamignons” — which may or may not translate to Mushroom Sandwiches. But, who doesn’t like fried bread?

Mushroom Sandwiches 40 sandwiches

20 slices white sanwich bread

2 tablespoons very finely chopped yellow onion

1/4 cup (1/2 stick) butter

3/4 lb. button mushrooms, finely chopped

2 tablespoons all-purpose flour

1/2 teaspoon Tabasco hot sauce

1 teaspoon kosher salt

1/8 teaspoon black pepper

1/2 cup half-and-half

Butter & olive oil for frying

Cut each slice of bread with a biscuit cutter into four 1 3/4” rounds. (You should be able to cut 4 per slice.). Set aside.
Saute onion in butter; add mushrooms. Saute until all moisture is cooked out of mushrooms.
Add flour; stir until thick. Add Tabasco, salt, pepper and half and half. Cook until thick.
Chill for several hours or overnight until mixture is easy to spread.
Spread 1 teaspoon mushroom mixture on each bread round. Top with another bread round to make a sandwich. Repeat procedure until 40 sandwiches are made.
Fry sandwiches (in batches) in a thin layer of equal portion butter and olive oil until brown and crisp, about 1 minute for each side. Continue frying, adding more butter and olive oil as needed.
Drain thoroughly. Keep warm, uncovered, in a 300°F oven.

MAKE AHEAD Note: these sandwiches can be made, fried and frozen after fryng and draining. Simply take out of the freezer and put in a 300°F oven for about 15 minutes.

Recipe without photos . . . Mushroom Sandwiches 40 sandwiches