Page 6
The INDEPENDENT, October 5, 2011
Food for Thought
by Leslie Barnes
1/2 tsp salt
10 T (1-1/4 sticks) unsalted butter, room temperature
1/2 cup old-fashioned (natural) chunky peanut butter
1 lb golden brown sugar
4 large eggs
1 tsp vanilla extract
1 cup buttermilk
BURRITO CASSEROLE
2 lb ground beef
1/2 medium yellow onion
(chopped)
6 corn tortillas
1 pkg taco seasoning
1 (28 oz) can refried beans
2-3 cups shredded taco
cheese (or cheddar cheese)
1 (10-3/4 oz) can cream of mushroom soup
Frosting
1-1/2 8-oz pkgs cream cheese at room temperature
2 cups powdered sugar, divided
6 T (3/4 stick) unsalted butter, room temperature
1 tsp vanilla extract
3/4 cup chilled heavy whipping cream
2 Butterfinger candy bars
4 oz sour cream
hot sauce (optional)
Preheat oven to 350°F.
In a large skillet brown ground beef and onion. Drain. Add taco seasoning and
stir in refried beans. In a separate bowl mix together cream of mushroom soup and
sour cream.
Spread 1/2 of the sour cream mixture onto the bottom of a casserole dish. Tear
up 3 tortillas and spread them over the sour cream mixture. Put 1/2 of the meat and
bean mixture on top of that. Add a layer of shredded cheese (add hot sauce is us-
ing). Repeat the layers.
Sprinkle cheese over the top, place in oven and bake uncovered for 20-30 min-
utes.
Serves 6.
CHOCOLATE PEANUT BUTTER CAKE
W/CREAM CHEESE AND BUTTERFINGER FROSTING
Begin preparing the cake one day ahead.
Filling
2-1/4 cups heavy whipping cream
1/2 cup (packed) golden brown sugar
12 oz bittersweet or semisweet chocolate, finely
chopped
1/2 cup old-fashioned (natural) chunky peanut butter
Cake
2-1/2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
Church Directory
For filling:
Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar. Re-
move from heat. Add chocolate; let stand 1 minute. Whisk until smooth. Whisk in
peanut butter. Chill uncovered overnight.
For cake:
Preheat oven to 350°F.
Butter three 9-inch-diameter cake pans with 1-1/2-inch-high sides. Line bottoms
with parchment paper. Sift first 4 cake ingredients into medium bowl. Using electric
mixer, beat butter and peanut butter in large bowl until blended. Beat in sugar. Beat
in eggs, 1 at a time, then vanilla. At low speed, beat in flour mixture in 4 additions
alternately with buttermilk in 3 additions.
Divide batter among pans and spread evenly. Bake cakes until tester inserted into
center comes out clean, about 25 minutes. Cool cakes 5 minutes. Turn out onto
racks; peel off parchment. Cool cakes completely.
For frosting:
Using electric mixer, beat cream cheese, 1-1/4 cups powdered sugar, butter,
and vanilla in large bowl to blend. Whisk whipping cream and 3/4 cup powdered
sugar in bowl until mixture holds medium-firm peaks. Fold into cream cheese mix-
ture in 3 additions; chill until firm but spreadable, about 1 hour.
Place 1 cake layer, bottom side up, on 9-inch tart pan bottom. Spread with half
of filling. Place another layer, bottom side up, on work surface. Spread with remain-
ing filling; place atop first layer. Top with remaining cake layer, bottom side up.
Spread frosting over top and sides of cake. (Can be made 1 day ahead. Cover
with cake dome; chill. Let stand at room temperature 2 hours before continuing.)
Break candy bars up by hand, then press onto top of cake.
Serves 12.
CINNAMON ROLL PANCAKES
V ERNONIA F OURSQUARE C HURCH
F IRST B APTIST C HURCH
P IONEER B APTIST F ELLOWSHIP
Carl Pense, Pastor
850 Madison Avenue, Vernonia
503 429-1103
Sunday Worship Service: 10:30 a.m.
Children’s Sunday School
Pastor John D. Murray
359 “A” Street, Vernonia
503 860-3860
Sunday School 9:45 a.m.
Sunday Worship Service 11:00 a.m.
Wednesday Prayer Meeting 7:00 p.m.
John Cahill, Pastor
939 Bridge Street, Vernonia
503-429-1161
www.pbfalive.com
Sunday School 9:30 a.m.
Sunday Morning Worship 11:00 a.m.
Thursday Prayer 7:00 p.m.
S EVENTH D AY A DVENTIST
Larry Gibson, Pastor
2nd Ave. and Nehalem St., Vernonia
503 429-8301
Morning Worship, 11:00 a.m.
Sabbath School 9:30 a.m.
A SSEMBLY OF G OD
Wayne and Maureene Marr
662 Jefferson Ave., Vernonia,
503 429-0373
Sunday School 9:45 a.m.
Morning Worship 11:00 a.m
S T . M ARY ' S C ATHOLIC C HURCH
Rev. Luan Tran, Administrator
960 Missouri Avenue, Vernonia
503 429-8841
Mass Sunday 12:00 Noon
Religious Educ. Sunday 10:30 a.m.
V ERNONIA C OMMUNITY C HURCH
Ralph Young, Pastor
957 State Avenue, Vernonia
503 429-6790
Sunday Bible Classes 9:00 a.m.
Family Praise & Worship 10:30 a.m.
Wednesday Prayer 6:30 p.m.
Thursday Laadies Study 7:00 p.m.
Nursery 10:15 a.m.
Vernonia Community Preschool
N EHALEM V ALLEY B IBLE C HURCH
Gary Taylor, Pastor
Grant & North Streets, Vernonia
503 429-5378
Sunday School 10:00 a.m.
Morning Worship 11:00 a.m.
Nursery available
Wednesday Service 7:00 p.m.
V ERNONIA C HRISTIAN C HURCH
C HURCH OF J ESUS C HRIST
OF L ATTER D AY S AINTS
Sam Hough, Minister
410 North Street, Vernonia
503 429-6522
Sunday School 9:45 a.m.
Sunday Worship 11:00 a.m.
(meets in Youth & Family Center)
Various Home Group Meetings
Marc Farmer, Branch President
1350 E. Knott Street, Vernonia
503 429-7151
Sacrament Meeting, Sunday 10 a.m.
Sunday School & Primary 11:20 a.m.
Relief Society, Priesthood and
Young Women, Sunday 12:10 p.m.
Pancakes
1 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup milk
1 T olive oil
1 large egg, lightly beaten
Cinnamon Filling
1/2 cup butter, melted
3/4 cup brown sugar, packed
1 T ground cinnamon
Cream cheese glaze
4 T butter
2 oz cream cheese
3/4 cup powdered sugar
1/2 tsp vanilla extract
Prepare pancake batter: In a medium bowl, whisk together
flour, baking powder and salt. Whisk in milk, oil and egg, just un-
til batter is moistened (a few small lumps are fine).
Filling: In a medium bowl, mix butter, brown sugar and cinna-
mon. Scoop the filling into a small zip baggie and set aside. You
don’t want this to remain super-liquidy. It’s best if it becomes a
Please see page 22