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Blissful Bites and Holiday Classics


KGET's Robin Mangarin's "Skidoo" recipe was handed down from her Great Grandmother Katherine Milligan, who had eight children close in age, and lived on a farm in Minnesota. She created the recipe when her children wanted cookies and she didn't have any flour. The smell of the cookies had her kids trying to eat them before they cooled, so she would wave her hands at them and shout, "skidoo!"

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Robin says her favorite part of the holiday season is her family and cooking. "My family is the source of everything that is good in my life, including my skidoos," she says.

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Assemblymember Jean Fuller found the recipe for "Pecan Balls" in McCall's Cook Book, a wedding gift she received in 1972. She makes cookies from this recipe every Christmas Eve.

With her family, she will spend the holidays caroling, eating Christmas Day dinner, and attending numerous school and community Christmas events. "Since I am away from my family in Sacrament for a large part of the year, I enjoy having family down time at Christmas, and especially Christmas Day dinner," she says. When asked what part of her job she likes most, she says, "Helping my constituents any way that I can."

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Channel 29's Lisa Krch says her "Kolache" recipe is a lengthy process, but well worth it. Both of her great-grandmothers one from Austria and the other from Bohemia - had kolaches in their cultures that they would make for special occasions.

Lisa loves sharing the holidays with her two boys, Brady and Dillon. They go to HolidayLights at CALM, visit Santa, make homemade gifts, decorate gingerbread houses and cookies, and read holiday classics under the Christmas tree. She also saves all her Christmas cards she receives from family and friends to open all at once on Christmas morning over a nice warm hot chocolate.

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Christine Frazier, Kern County Superintendent of Schools, received her "Jubilee Jumbles" recipe from her Aunt Vickie 35 years ago. These cookies are now part of a family tradition at her house.

This holiday season, Christine looks forward to being with her family and says they will be having sushi rather than making tamales like they have in the past. She will both help North Bakersfield Rotary assemble more than 300 baskets complete with a frozen turkey and volunteer for the Holiday Cottage, which grants holiday wishes for kids in foster care.

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Sharon Kinney of John William University Law School and Magic Rabbit Productions, found these "Vegan Oatmeal Cookies" on the internet, but has modified the recipe to make it her own. She is vegetarian, mostly vegan, and likes to make healthy treats. This recipe has no fat, no cholesterol, no added processed sugar, and lots of delicious flavor.

She says she has many favorites during the holiday season including participating as an actor in "Walk Through Bethlehem" at the Hillcrest Adventist Church, holiday decorations, and fulfilling needs for others, especially making fleece scarves for her grassroots organization, Scarf People.

RECIPES:

JEAN'S PECAN BALLS

1 cup sifted all-purpose flour

2 tablespoons granulated sugar

cup soft butter or margarine

1/8 teaspoon salt

1 cup finely chopped pecans

1 teaspoon vanilla extract or hazelnuts

Confectioners' sugar

In large bowl, combine all ingredients except confectioners' sugar.

With hands, mix until thoroughly blended. Refrigerate 30 minutes.

Meanwhile, preheat oven to 375 degrees F. Using hands, roll dough

into balls 1 inches in diameter. Place 1 inch apart on ungreased cookie sheets.

Bake 15 to 20 minutes, or until cookies are set but not brown. Let stand

1 minute before removing from cookie sheets. Remove to wire rack; cool slightly.

Roll in confectioners' sugar while still warm; cool completely.

Just before serving, re-roll in sugar.

Makes about 20. Recipe from McCall's Cook Book, Random House, 1963.

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EDITOR, L.J.'s HOT COCOA MIX

1 c. unsweetened cocoa

1 c. white sugar

6oz. semisweet chocolate, coarsely chopped

In food processor, with knife blade attached, blend cocoa, sugar, chocolate, and teaspoon salt until almost smooth. Store in tightly sealed container at room temperature up to 6 months. Makes about 3 cups or 18 servings. For each serving, in a microwave-safe mug, mix 3 tablespoons cocoa mix with 1 cup milk. Microwave on High 1 to 2 minutes or until blended and hot, stirring once. Swirl a dollop of whipped cream on top. (Good Housekeeping)

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ROBIN'S SKIDOOS

3 packages Honey Maid Graham Crackers- crushed

1 Can eagle brand sweet condensed milk

1 small package semi sweet nestle toll house chocolate chips

1 stick butter melted

chopped walnuts (optional)

Pound each individual package of graham crackers to crumbles and powder. I use a rolling pin to pound the crackers. Transfer crumbs to large bowl. Add 1 can sweet condensed milk and melted butter along with chocolate chips and walnuts. Mix to form dough. Place mixture in buttered baking dish. Flatten and bake at 350 degrees for 25 minutes or until light brown.

Cut into brownie size squares and serve.

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This recipe was given to me 35 years ago by my Aunt Vickie (my dad's sister) who now lives in Cottonwood, Arizona, and is now well into her 70"s. Enjoy!!

CHRISTINE'S JUBILEE JUMBLES

cup shortening

1 cup brown sugar

1 cup granulated sugar

1 cup evaporated mild

2 eggs

1 tsp Vanilla

2 cups flour

tsp soda

1 cup nuts

Mix shortening, sugar, and eggs.

Stir in milk and vanilla.

Sift together flour, soda, salt and stir into the egg mixture, add nuts.

Drop by tablespoons onto a baking sheet and bake 10-12 minutes at 350 degrees. Makes about 2 dozen cookies.

Burnt Butter Glaze

1 tbsp butter

2 cups powdered sugar

cup evaporated mils

Heat butter till golden brown, add sugar and milk stirring continusly.

Frost cookies while warm.

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Lisa's Great Grandma

KRCH'S KOLACHES

1 cup milk (scalded)

1/3 cup shortening or butter

1/3 cup sugar

1 tsp salt

1/2 tsp grated lemon peel

1 cake or envelope granular yeast

2 beaten eggs

3 cups flour

Combine milk, shortening, sugar, salt and lemon peel, cool to lukewarm.

Soften yeast in the mixture. Add eggs and flour beat well. Cover with damp cloth. Let rise in warm place (82 degree F) until double, about 2 hours. Beat down, let rise again until almost double (45 min.) Turn into lightly floured surface, knead slightly, cover and let rise 10 min.

Roll 1/2 in thick, cut 3" rounds place on greased cookie sheet cover. Let rise until almost double (45 min). Make depression in center, fill with fruit. Brush with egg yolk (beaten) with a little milk.

Bake 400 for 15 min.

FILLING:

Soak 30 prunes or apricots, drain, mash and add 4 tablespoons sugar 1/4 tsp cinnamon and a little butter.taste the cookie dough and add more if desired.

I like to use the small raisins (currents), or the regular sized organic raisins. You can also use other ingredients, nuts, chocolate chips, carob chips, and other dried fruit. Jay, from Lassons suggested using chopped up persimmons.

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SHARON'S VEGAN OATMEAL COOKIES

This was modified a bit from the original recipe I found on-line. It had too much molasses in it. I also prefer using pumpkin pie spice. The recipe was a bit dry, so I found if I put the rolled oats or rolled cereals into the wet ingredients it came out perfect.

This is a simple vegan oatmeal cookie recipe that is delicious, no oil, no eggs or animal products and best of all low fat. Prep time: 20 min; Total time: 45 min. Makes 20 cookies Per cookie: 77.5 calories, 0.5g fat, 2g fiber, 1.9g protein, 12.3% RDA iron, 4.5% RDA Ingredients

Wet: #1 Mix these together and let sit for a few minutes.

(1 cup instant oats, ( or use 1 cup Country Choice Organic Hot Cereal Multi Grain- has rolled Rye , Barley, Oats and Wheat. (Available at Trader Joes and Lassons)

1/2 c. applesauce

1/4 c. blackstrap molasses

3/4 c. maple syrup, Grade B

1 tsp. vanilla extract

1 c. raisins

Dry: #2 Mix the dry ingredients together next.

1.5 c. spelt flour or whole wheat flour

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

1 tsp. pumpkin pie spice / or 1 tsp. cinnamon

Preheat oven to 350 F. Combine dry ingredients with wet ingredients which includes the oats or the multi grain rolled cereal and stir until "just mixed." Scoop dough onto a cookie sheet (*about 2 tbsp per cookie) and bake at 350 F for 12-15 min. You can make cookies smaller about 1 tbsp they will take around 12 minutes to cook.

Additional information for that perfect cookie

Add more spices! Try allspice, cloves, ground ginger or cardamom. The first time you try them, start with only 1/4 tsp, then taste the cookie dough and add more if desired.

I like to use the small raisins (currents), or the regular sized organic raisins. You can also use other ingredients, nuts, chocolate chips, carob chips, and other dried fruit. Jay, from Lassons suggested using chopped up persimmons.

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