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Newspaper
Cedar Rapids Gazette
Location
Cedar Rapids, Iowa, United States of America
Date
Dec 20, 2005
Page
25
Roasting beef is approachable with top round or prime rib. Preheat to 350 degrees, sear in olive oil, deglaze with red wine, then roast about 20 minutes per pound. Rest 20 to 30 minutes before carving to keep juices centered and flavorful.
Step by step roast timing notes and a Yorkshire pudding recipe from Chef Kurt Michael Friese of Devotay Iowa City. It covers cooking temperatures, rest periods, and batter method plus a nod to rest of Gazette Cooking Class series.
Readers submitted favorites judged by Linda Alexander Dave Rasdal and Anne Kapler tasting for taste and appearance. Winners in two categories Prettiest and Tastiest donated cookies go to Waypoint Services Cedar Rapids with recipes at Gazetteonline.com.
Sugar cookies from Nancy Quelle Cedar Rapids include sugar, margarine, egg, vanilla, almond and lemon extracts, flour, and baking powder. Cream, add flavors, blend dry ingredients, roll, cut shapes, bake at 350 for 10 to 11 minutes, then cool and decorate.
Lois Bliven of Iowa City shares a cookie recipe yielding a crumble crust with flour brown sugar butter and mixed nuts. The bake and top layers combine white baking bar and milk chocolate pieces then bake again until bubbly, cool, and cut into shapes.
The article recounts turning a Valentine's Red Velvet Cake recipe into a Christmas version for an open house. John and Tracy Lynn of Minneapolis helped transform the cake with a snowlike cream cheese frosting and holly garnish of bay leaves and fresh cranberries.
A holiday red velvet Bundt cake recipe uses German chocolate mix eggs buttermilk water oil and vinegar with red coloring and a snow like cream cheese frosting. Garnish with holly leaves for a festive finish and serve chilled or at room temperature, store leftovers up to three days.
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