Image provided by: University of Oregon Libraries; Eugene, OR
About Vernonia's voice. (Vernonia, OR) 2007-current | View Entire Issue (Dec. 21, 2017)
10 in other words december21 2017 An Unusual Culinary Column: Holiday Sweets evenly on top and sides. Allow to hard- en. By Karen Kain Happy Holidays folks! I have been doing lots of dedicated research and think I have found some fabulous desserts to share with you. It is quite possible that I have gained weight from just writing this column. My first recipe is an amazingly decadent, delicious, and dangerously addicting chocolate cake. This is a su- per easy recipe to make, and if you love chocolate you will love this cake! This cake is like a slap and a kiss. You will love it because it is sinfully delicious but hate it because you will want to devour every morsel, even if it means that you will be up all night from a chocolate high. You have officially been warned. The next few recipes are not so threatening but equally as delicious. The Blueberry Lime Cheesecake takes a bit of planning but is totally worth it. This is a beautiful dessert that I think all of your guests will enjoy. The Peanut Brittle makes great gifts, that is, if you have any left. I hope you are all staying warm and enjoying this holiday season. I wish you all a joyous season and Happy New Year! Fudgy Pecan Cake Ingredients: ¾ Cup butter melted 1½ Cups sugar 1½ Teaspoons vanilla 3 Egg yolks ½ Cup plus 1 tablespoon cocoa ½ Cup unsifted all-purpose flour 3 Tablespoons vegetable oil 3 Tablespoons water ¾ Cup finely chopped pecans 3 Egg whites, at room temperature 1 / 8 Teaspoon cream of tartar 1 / 8 Teaspoon salt Chocolate glaze* Directions: Preheat the oven to 350˚ F. Line the bot- tom of a 9-inch springform pan with alu- minum foil; butter the foil and side of the pan. Set aside. Combine ¾ cup melted butter, the sugar and vanilla in a large mixer bowl; beat well. Add egg yolks, one at a time, beating well after each ad- dition. Blend in the cocoa, flour, oil and water; beat well. Stir in chopped pecans. Beat egg whites, cream of tartar and salt in a small mixer bowl until stiff peaks form. Carefully fold into chocolate mix- ture. Pour into the prepared pan. Bake at 350˚ F. for 45 minutes or until top be- gins to crack slightly. The cake will not test done in the center. Cool for an hour. Cover, chill until firm. Remove side of pan. Prepare the glaze, the recipe is below. Pour over the cake and allow the glaze to run down the sides. With a narrow metal spatula, spread the glaze *Chocolate glaze Ingredients: 4 Ounces bittersweet chocolate, finely chopped ¾ cup 3 Tablespoons unsalted butter, cut into pieces 1 Tablespoons whole milk 2 Teaspoons light corn syrup Directions: Melt the chocolate and butter in a bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat and stir in the milk, and corn syrup. Use immediately. Vegan Blueberry Lime Cheesecake (You must start this the day before, a good one to make a few days ahead) Ingredients: Crust: ¾ Cup walnuts ½ Cup almonds 1 Cup medjool dates ½ Teaspoon vanilla extract Pinch of Himalayan pink salt A splash of water for blending Cheesecake: 2¼ Cup raw cashews soaked in water overnight ¼ to 1 / 3 Cup maple syrup or honey 2 Teaspoons vanilla extract ¼ Cup lime juice 1 / 3 Cup coconut oil, melted 1 Teaspoon lime zest, more for garnish 1 Cup blueberries, more for garnish Directions: For the crust: Put the crust ingredients into a food pro- cessor and puree until you get sticky MIKE PIHL LOGGING CO., INC Free Estimates Specializing in Private Timber 503-429-1470 cell 503.789.1268 fax 503.429.0252 mplogging@frontier.com 1984 mist drive, po box 321 Marie Krahn Massage Therapy Auto injury recovery/medical billing • Accepting: Medical Benefits Cards • Medical Massage Cupping • Swedish Massage • Reiki • Deep Tissue • Reflexology • doTerra Aroma Touch • Trigger Point Therapy • Myofacial Release 503-429-5180 lic#5495 mariekrahn@frontier.com vernonia, or 97064 Do you believe that people and communities have a basic right to healthy environments and economies? Then come check out Clean Columbia County! We hold meetings the second Thursday of every month. Columbia Soil and Water Conservation District (Old Warren Grange) 35285 Millard Road St. Helens, OR 97051 (503)-799-6968 info@cleancolumbiacounty.info and check us out on Facebook! crumbles. Add a splash of water if need- ed. Press the crust into a 7 inch spring- form pan lined with parchment paper. For the filling: Soak the cashews in a bowl of water overnight. Drain and rinse. Put the ca- shews into a food processor and blend until they are smooth. This may take a few minutes. Scrape down the sides as needed. Add the lime juice, ¼ cup of sweetener, the zest, and vanilla then blend. Slowly add in the melted coconut oil and blend until well combined. Taste and add more sweetener, if needed. Pour the filling into the crust to make a 1 inch layer. Put the cheesecake into the freezer for 30 minutes. Add the blueberries and the remaining sweetener to the remain- ing filling and blend until smooth. Pour the mixture onto the cheesecake. Gar- nish with a sprinkle of lime zest. Cover and freeze for 3 hours to firm. Holiday Peanut Brittle Ingredients: 1½ Teaspoons baking soda 1 Teaspoon water 1 Teaspoon vanilla 1½ Cups sugar 1 Cup water 1 Cup light corn syrup 3 Tablespoons butter 1 Pound shelled unroasted peanuts Directions: Heat the oven to 200˚ F. Butter two bak- ing sheets. Put the baking sheets into the oven to keep warm. In a small mixing bowl, mix together baking soda, 1 tea- spoon water and the vanilla, set aside. In a quart saucepan, mix the sugar, 1 cup water and corn syrup together. Cook over medium heat, stir occasionally. Bring the temperature to 240˚ F, test with a candy thermometer. The syrup is done when you drop a small amount into ice water and it forms a soft ball that flattens when removed from the water. Stir in the but- ter and peanuts. Cook, stirring constant- ly. Bring the temperature up to 300˚ F. It is ready when you drop a small amount of the mixture into ice water and it sepa- rates into hard, brittle threads. You do not want the mixture to burn, so watch carefully. Remove from heat and quickly add the baking soda. Be careful here, the mixture will become light and foamy as you stir. Pour onto the two heated cookie sheets and spread to ¼ inch thick. Cool completely then break into pieces. Karen Kain can be reached KarenKain8@icloud.com. at JOBS IN THE FOREST PRODUCTS INDUSTRY Production workers wanted for entry level sawmill positions Lumber is our business - since 1971 • Competitive wages and benefit package • Starting at $15/hr depending on experience • Must be able to pass drug screen • Must have current driver’s license Apply in person at Olympic Forest Products 69480 Banzer Rd. Mist, OR 97016 Monday - Friday 7:00 am - 3:00 pm Owned and Operated by Don & Kim Wallace DON WALLACE, PLS Professional Land Surveying 1224 E. Alder St. Vernonia, OR 97064 Phone: 503-429-6115 FAX: 1-866-297-1402 Email: DWallace_KLS@msn.com CORPORATE MEMBER
