In the early hours of Saturday, January 5 our granddaughter Janna and her husband Kadrian decided it was time to make the trip to Sioux Falls and Sanford hospital. Of course on the way, they almost turned back home to Hinton, IA but decided since maybe it was best to check in as they could always return home if the doctor gave the okay. It wasn’t long after arrival that the doctors said it was best to deliver the baby. Their daughter Adley Emersyn arrived weighing 4 pounds 11 ounces and about 3 weeks earlier than expected. She is doing well and will be in the NICU center for approximately two or more weeks. I learned something new as Janna couldn’t leave the hospital until the baby had a name. Emersyn is after a grandfather. She joins a family of two sisters – Braelynn and Kynleigh and granddaughters of Mark and Lori.
Little by little the Christmas decorations are being put away for another year. The poinsettia adds a lot of color and the Christmas cactuses are still in full bloom. Not everything was put in the right boxes and “someday” it might be wise to go through all and discard those that are no longer useful. What is one person’s treasure is another’s junk so they say. I know it would take a while as with each piece remembrances and other events will be thought about.
The nice weather of late has certainly been a blessing. It will be sometime before all the snow melts and it is still January and winter is far from over. At least the streets and roads are clear for the most part and the sun has helped to melt the ice or at least make it easier to remove. Most of the ball games for the next few weeks are away and I am content to stay home and listen on the radio and with a book to read. Recently I read “Buffalo Man” by Amato a former professor at SMSU. I’m still debating in my mind if it was an allegory of history or just imagination. All that I have visited with about the book each has a different interpretation. No doubt he is a very learned author.
Ham ‘n’ Cheese Potato Bake
1 package frozen O’Brien hash brown potatoes
2 cups cubed fully cooked ham
3/4 cup shredded Cheddar cheese, divided
1 small onion, chopped
2 cups (16 ounces) sour cream
1 can condensed cheddar cheese soup, undiluted
1 can condensed cream of potato soup, undiluted
1/4 teaspoon pepper
In a large bowl, combine potatoes, ham, 1/2 cup cheese and onion. In another bowl, combine sour cream, soups, and pepper; add to potato mixture and mix well.
Transfer to a greased 3-quart baking dish. Sprinkle with remaining cheese. Bake, uncovered at 350º for 60-65 minutes or until bubbly and potatoes are tender. Let stand for 10 minutes before serving. Yield: 10-12 servings.
Dinner Rolls
4 1/2 to 5 cups all-purpose flour
1/4 cup sugar
1 package active dry yeast
1 1/2 teaspoon salt
1 cup whole milk
1/2 cup water
2 teaspoons butter
2 eggs
1 egg, lightly beaten
Combine 2 cups flour, sugar, yeast, and salt. In a small saucepan, heat the milk, water, and butter to 120-130º. Add to dry ingredients; beat on medium speed for 3 minutes. Add 2 eggs; beat on high speed for 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)
Knead dough until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise until doubled, Punch dough down. Turn onto a lightly floured surface; divide into to 24 portions. Shape into balls. Divide the balls between two greased 13 x 9-inch baking pans. Cover with towel and rise until doubled. Brush with lightly beaten egg. Sprinkle rolls with topping of your choice. Bake 375 for 10-15 minutes or until golden brown. Remove from pans to wire racks.
Toppings:
Parm-Garlic: 2 tablespoons grated Parmesan cheese and 1/2 teaspoon dried minced garlic
Almond -Herb:2 tablespoons chopped sliced almonds and 1/2 teaspoon each Kosher salt, dried basil and dried oregano.
Everything:1 teaspoon each poppy seeds, Kosher salt, dried minced garlic, sesame seeds, and dried minced onion.
Chocolate-Nut Caramel Tart
1 sheet refrigerated pie pastry
1 jar (13 ounces) Nutella, divided
20 caramels
1/3 cup heavy whipping cream
1 3/4 cups chopped macadamia nuts, toasted
whipped cream, optional
Preheat oven to 450. Unroll pastry into a 9-inch fluted tart pan with removable bottom. Press pastry on bottom and up sides of pan. Generously prick bottom of crust with a fork. Bake 9-11 minutes or until golden brown. Cool completely. Reserve 2 tablespoons Nutella for topping; spread remaining Nutella into cooled crust. In a small saucepan, combine caramels and cream; cook over medium-low heat until blended. Stirring occasionally. Remove from heat; stir in nuts. Spread evenly over Nutella.
Heat reserved Nutella until warmed; drizzle over filling. Refrigerate 1 hour or until firm. Serve with whipped cream. Makes 12 servings.
