BAKING WITH DUSTIN:
HOLIDAY GOODIES
by Dustin Schultz
As one might expect, the holidays are the time when the bakeries inside and outside our homes are at their busiest. A recent program on CBS Sunday Morning, showed how those old-fashioned chocolate chip cookies are still the #1 King of Cookiedom. I'd like to share with our readers some of the tasty holiday favorites I like to prepare for friends and family. Here are a few that might become a new tradition in your house. Bon Appetit!
Peppermint Pancakes
Ingredients:
2 cups all-purpose flour
1/4 cup sugar
2 tablespoons baking powder
1 teaspoon salt
2 eggs
1 1/2 cups milk
1/4 cup vegetable oil
1/3 cup miniature chocolate chips
1/3 cup crushed peppermint candy canes
In a bowl, combine the flour, sugar, baking powder and salt. Combine eggs, milk and oil; add to dry ingredients and mix well. Stir in chocolate chips and candy canes. Pour the batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Keep warm.
Peppermint Chiffon Cake
Ingredients:
2 1/2 cups cake flour
1 1/2 cups white sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil
7 eggs
1/2 cup water
1/2 teaspoon cream of tartar
1 1/2 teaspoons peppermint extract
1/2 teaspoon vanilla extract
15 drops red food coloring
Directions:
Preheat oven to 325 degrees F (165 degrees C).
Separate the eggs.
Sift the cake flour, sugar, baking powder and salt into a large bowl. Make a well in the center and add the oil, egg yolks, water, peppermint extract and vanilla extract. Beat with mixer on low for 1 minute.
Beat egg whites with cream of tarter until stiff peaks form. Gently fold the whites into the yolk mixture. Pour 1/3 of the batter into a separate bowl and tint with the food coloring.
Alternate large spoonfuls of red and plain batter into an ungreased tube or bundt pan. Run a knife or spatula through the batter to make a swirled effect.
Bake at 325 degrees F (165 degrees C) for 55 minutes. Increase heat to 350 degrees F (175 degrees C) and bake for an additional 15 minutes or until done. Let cake cool in pan on rack. Once cool, remove from pan and frost, if desired.
Peppermint Fondue
Ingredients:
2 1/2 cups light cream (half-and-half)
1 cup confectioners' sugar
6 teaspoons all-purpose flour
Peppermint extract, to taste
1 or 2 drops red food coloring
Put cream and sugar into a saucepan and heat gently until almost boiling.
Blend flour smoothly with 1 tablespoon water, add to cream and continue to heat, stirring all the time until thickened. Add extract, to taste, and food coloring, then pour into a fondue pot and serve hot with miniature chocolate cakes.
Cinnamon-Apple Angel Food Cake
Ingredients:
1 1/2 cups egg whites
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups confectioners' sugar
1 cup cake flour
GLAZE:
1/3 cup butter or margarine
2 cups confectioners' sugar
1/2 teaspoon ground cinnamon
3 tablespoons apple juice or cider
Directions:
In a mixing bowl, beat egg whites, cream of tartar and salt on medium speed until soft peaks form. Add sugar, 2 tablespoons at a time, beating well after each addition; beat until smooth and glossy and stiff peaks form. Add extracts on low speed. Combine confectioners' sugar and flour; gently fold into egg mixture. Pour into an ungreased 10-in. tub pan. Bake on the lowest rack at 375 degrees F for 35-40 minutes or until top crust is golden brown and cracks feel dry. Immediately invert cake in pan to cool completely. Loosen sides of cake from pan and remove.
For glaze, melt butter in a saucepan. Stir in the confectioners' sugar and cinnamon. Add apple juice slowly until glaze is thin enough to drizzle. Drizzle over cake.
Mama Stamberg's Cranberry Relish
(courtesy NPR)
This relish has a tangy taste that cuts through and perks up the turkey and gravy. It's also good on next-day turkey sandwiches and with roast beef.
Ingredients:
* 2 cups whole raw cranberries, washed
* 1 small onion
* 3/4 cup sour cream
* 1/2 cup sugar
* 2 tablespoons horseradish from a jar ("red is a bit milder than white")
Instructions:
Grind the raw berries and onion together.
Add everything else and mix.
Put in a plastic container and freeze.
Early next morning, move it from freezer to refrigerator compartment to thaw. ("It should still have some little icy slivers left.")
Makes 1 1/2 pints
Ginger Chiffon Cake
Ingredients:
1 1/2 cups pre-sifted Monarch soft wheat flour
3 tsp. baking powder
1/2 tsp. ginger
1 tsp. salt
1 cup lightly packed brown sugar
1/2 cup oil
6 egg yolks
2/3 cup water
1 tsp. vanilla
6 egg whites
1/2 tsp. cream of tartar
1 cup lightly brown sugar
1/4 cup pre-sifted Monarch soft wheat flour
1/2 cup chopped candied ginger
Preparation:
Preheat oven to 350F
Sift together first amount of flour, baking powder, ginger and salt.
Blend in first amount of sugar.
Add and beat smooth (1/2 minute with mixer), oil, yolks, water and vanilla.
Beat together to form stiff but moist peaks, egg whites and cream of tartar.
Gradually add second amount of sugar.
Beat until very stiff and shiny.
Combine second amount of flour with candied ginger.
Blend into egg yolk mixture.
Thoroughly fold in meringue.
Turn into an ungreased 10" tube pan.
Bake for 55 to 65 minutes or until cake springs back when lightly touched.
Invert and cool in pan.
When cool, loosen edges and remove cake
Drizzle with cinnamon honey syrup....
CINNAMON HONEY SYRUP:
1 cup honey
1/2 cup butter or margarine, cubed
1 teaspoon ground cinnamon
Combine the syrup ingredients in a 2-cup microwave-safe bowl. Microwave, uncovered, on high until butter is melted and syrup is hot, stirring occasionally.
Getting Back in the Ring:
The Return of Hanover Boxing and Kickboxing Club
by Kristen Gregory
Sweat running down your face, the glove hits the stiff bag, putting the last bit of energy into the last round, the timer goes off, and you’ve never been happier to hear that sound that you’re finished. The experience of achievement and success through boxing is ready and waiting for anyone wanting to come to Hanover Boxing and Kickboxing Club new location. Since 1993 Hanover Boxing and Kickboxing Club has been training boxers and kick boxers to compete in the ring. Not only will you find a friendly stuff, but a fantastic workout and outlet for anyone. Hanover Boxing and Kickboxing Club welcomes all ages of people that would like to join to compete, lose weight, or just have fun. Rob Rom is the new manager at the Hanover Boxing and Kickboxing Club. Mr. Rom has been teaching boxing and kickboxing for six years, and he was kind enough to give us some time out of his busy schedule to tell us more about his life's passion.
Silhouette: Where will your new location be in Hanover? What is the cost for lessons, and what are the hours for classes? How can interested people get in contact with an instructor?
Mr. Rom: The location is now in Hanover, PA on Carlisle Street, across from the Clearview Shopping Center--behind Papa John's. The cost for a month is $60; classes are held every Monday 5-7; Tuesday 5-6:30; Wednesday 7-8:30; Thursday 5-7; and Saturday 11-1. Additional classes will be added. For those interested in trying us out, your first two weeks are free. Interested students may contact Rob Rom at (410)-596-2394.
Silhouette: What would you tell other kids that were interested in joining?
Mr. Rom: You can’t go into boxing the first day and expect to get right in the ring and start throwing punches. Boxing is about respecting the tools that are taught. Boxing takes hard work, and it will pay off if you are dedicated enough to keep at it.
Silhouette: How did you become manager of Hanover Boxing & Kickboxing Club?
Mr. Rom: Well, it started in 1993, and was passed down to Fred Widdowson, who was my original instructor. It just seemed to get passed down to me since I have been with Hanover Boxing and Kickboxing Club since 2000, and have been teaching for six years.
Silhouette: Rob, how did you become involved with boxing?
Mr. Rom: I actually started out with Ti Quan Do, jujutsu, and wrestling. I went to boxing because I didn’t like the point system of Jujutsu-- after you touched the opponent, it was already over. I wanted something that would last longer in a competition.
Silhouette: People have the opinion that boxing promotes violent behavior. What do you say to that?
Mr. Rom: Totally wrong--boxing is like any other martial art sport. It takes discipline and heart. Boxing has a big misconception. You just have to understand when and where the right time is during a competition to draw upon your fundamentals.
Silhouette: How many instructors are going to be teaching at the new location? What is their history with boxing and kickboxing?
Mr. Rom: I will be one of the instructors, along with…
Adam Marten's background has been purely boxing for five years.
Fred Issacs has done cross country running and came in to kickboxing for something more challenging. He has been boxing since 1998, and he also has a black belt in martial arts.
Joe Dressel's background includes a 3rd degree in Hapkido martial arts and a blue belt in jujutsu as well as boxing.
Fred Widdowson has strictly taught boxing technique.
As a member of Hanover Boxing and Kickboxing Club, I can say that I’m in love with this sport. It has taught me to become more disciplined and to work hard, reach higher. Recently I was looking for a new hobby. I wanted something that was new and exciting that I haven’t tried before. I found kickboxing to be a great outlet for stress. The class sizes are small, giving the instructors time to work with everyone. Participants in the class are on different fitness levels. The instructors evaluate your fitness level then help push you to work hard, so that the you can develop a determination to work even harder. There are some members of the club who compete and go on to competitions. Others just go to class to get a good cardio workout. At Hanover Boxing and Kickboxing, you are sure to always find something to fit your own health and fitness needs.
NEW OXFORD HIGH SCHOOL
CLASS OF 1969 40TH REUNION
On October 16th & 17th, the New Oxford High School Class of 1969 celebrated its 40th Reunion, “The Reunion of a Lifetime” at the Bridges located in Abbottstown, PA.
49 class members, 8 teachers, and 28 spouses/significant others attended the event.
On Friday evening, the classmates and guests rode in a school bus to New Oxford High School for a tour of the building given by Dr. Michael O’Brien, Principal. When the 69’ers and guests walked into the auditorium lobby, one 69’er shouted look on the wall. To the surprise and amazement of the classmates, the New Oxford High School Student Council had blown-up photographs of the Class of 1969 May Day Activities, the Junior Prom, “Spring in the Orient” given by the Class of 69 to the Class of 1968, and other photographs and had hung them on the wall. Dr. O’Brien told the group the homecoming theme for this year is “The Past Meets the Present.” The student council came up with this theme when they learned the Class of 1969 was going to tour the building. The group returned to The Bridges by school bus then spent the rest of the evening re-connecting with friends, classmates, and guests.
Classmates started arriving at The Bridges on Saturday evening for the social hour, buffet dinner, class meeting, awards ceremony, and social time at 5:00 pm. The Class of 1969 Organizing Committee had the Senior Photographs enlarged and used them for name tags. The teachers honored at the reunion were Mr. Thomas Colgan, Mr. Jake Diviney, Mr. Theodore Hise, Ms. Mary Jane Thompson Lynch – 1969 Class Advisor, Mr. William Millar, Mr. Ronald Stoner, Mr. Charles Wallace, and Mr. Richard Watkins. The highlight of the evening was the awards ceremony. Sterling Jim Feeser presented the Class of 1969 Spirit Award for the 1st time. The winners received a trophy and their names will be inscribed on a plaque and displayed in the trophy case at the high school. Future winners of the Class of 1969 Spirit Award will be announced every 5 years
The Award reads:
The “Class of 1969 Spirit Award” recognizes New Oxford High School alumni , employees, and friends who have demonstrated outstanding school spirit or whose lives after graduation have best exemplified the ideals of achievement, benevolence, citizenship, courage, dedication, democracy, ethics, generosity, helpfulness, industriousness, leadership, loyalty, resourcefulness, scholarship, service, or solidarity via their participation and support of class, community, professional, or school activities, events, and organizations. The following are hereby so distinguished, their names forever enshrined hereon, as recipients deserving of this honor: Recipients for the 1st time are: Craig Breighner, Linda Ecker, Leslie Orndorff Bechtel, Sterling Jim Feeser, Carl Goulden, Kay Jones (Conewago Valley School District Community Relations Coordinator), Jeff Lippy, Nancy Wentz Luckabaugh, Mary Jane Thompson Lynch (Retired Teacher & 1969 Class Advisor), Stella Boose Martz, Rick Meckley, Dr. Michael O’Brien, (New Oxford High School Principal), Harold Warnick, & Judy Hess Taylor.
After the awards ceremony, a silent auction was held to raise funds for a new class gift. The class listened and sang to “Oldies but Goodies on a restored juke box. The New Oxford High School Class of 1969 40th Reunion, the “Reunion of a Lifetime” ended at midnight.
