Heartland Cuisine: Diamonds & Denim - Plainsman

Holy Trinity Catholic School hosted its 16th annual Diamonds & Denim Gala and Auction at the Huron Campus Center, 333 Ninth St. S.W.,  on Saturday, Jan. 27.
The Diamonds & Denim Gala & Auction began in 2002 through the efforts of a group of parents at Holy Trinity Catholic School. It has grown immensely since that first year, and has become the largest annual fundraiser for Holy Trinity. This year Holy Trinity has changed up the theme to “Flannel, Fur & Fizz!!” So break out that fur in the back of your closet for a fun night out!
The event kicks off at 5:30 p.m. with viewing of the Live and Silent Auction items. You will also find a variety of gift certificates and handmade goods.
During the social hour from 5:30 to 6:30 p.m., participants can bid on the silent auction items while enjoying delicious appetizers and games.
Once again this year there will be a gun as one of the game prizes, a Ruger American Farmer. You won’t want to miss the opportunity to win it!
Following the social hour, Ryan’s Hangar will serve dinner at 6:30 p.m.
The real action begins with the live auction at 8 p.m. There are some awesome items on the live auction this year, including two tickets to a Bronco’s game, a Terry Redlin print, a Nordby Center one-year family membership and a Retro Budweiser Fridge!

Dress for the evening is “Flannel & Fur,” combining anything from black tie apparel to the casualness of flannel shirts and blue jeans!
Ticket price includes bidding number, appetizers, dinner and entertainment. Tickets are available at the Holy Trinity Catholic School office (352-9344) or by calling 350-2771 or 350-6651. Hope to see you there!

Hamburger Stroganoff

From Ethan Nemmers
    1 pound ground beef
    1 medium onion (1/2 cup), chopped
    1 can cream of chicken soup
    4-ounce can mushroom stems and pieces, drained
    ¼ teaspoon salt
    ¼ teaspoon pepper
    ½ cup sour cream or plain yogurt
    2 cups cooked egg noodles
Brown hamburger and onion in a 2-quart pan. Drain. Stir in soup, mushrooms, salt and pepper. Cover. Heat until warm. Add sour cream and heat again until warm. Serve over hot egg noodles.

Rhubarb Coffee Cake

From Blake & Kyla Peskey
Coffee Cake:
    ½ cup butter, softened
    1 ½ cups granulated sugar
    2 eggs, room temperature
    1 cup plain Greek yogurt (or sour cream)
    1 teaspoon vanilla
    2 cups all-purpose flour
    1 teaspoon baking soda
    4 cups rhubarb, finely diced
Crumb Topping:
    ½ cup dark brown sugar, packed
    ¼ cup all-purpose flour
    1 teaspoon cinnamon
    3 Tablespoons cold butter
Preheat the oven to 350 F. Grease a 9-by-13-inch baking pan and set aside.
Cream together the butter and sugar in a large bowl until fluffy. Beat in the eggs and vanilla. Stir in the Greek yogurt. In a separate bowl, whisk together the flour and baking soda. Gently stir the flour into the     wet ingredients, just until combined. Mix in 2/3 of the diced rhubarb.
To make the crumb topping, stir together the brown sugar, flour and cinnamon. Cut in the cold butter with a pastry blender.
Spread half of the batter in the prepared pan. Sprinkle with half of the crumb mixture and the remaining rhubarb. Top with the other half of the batter and sprinkle on the second half of the crumb topping.
Bake for 30-32 minutes or until a toothpick inserted in the batter just barely comes clean. Serve slightly warm or at room temperature.

Snickerdoodle Blondies

From Emerson, Ira & Leo Sarvis
    2 2/3 cups flour

    2 teaspoons baking powder

    1 teaspoon salt

    1 teaspoon cinnamon

    1/4 teaspoon ground nutmeg

    2 cups packed brown sugar

    1 cup unsalted butter (room temperature)

    2 eggs

    1 Tablespoon vanilla extract


For topping:

    2 Tablespoons granulated sugar

    2 teaspoons cinnamon


Preheat oven to 350 F. Lightly grease a 9-by-13-inch baking pan; set aside.
Whisk together flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl; set aside.

Beat together butter and brown sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time, and then the vanilla. Beat, scraping bowl until thoroughly combined. On low speed, gradually add the flour mixture until just combined.

Spread the dough evenly into the pan. Combine the sugar and cinnamon for the topping and sprinkle evenly over the top of the batter.

Bake for 25-30 minutes or until surface springs back when gently pressed. Cool completely before cutting.

Quick & Easy Caramel Rolls

From Elliot, Crosby & Eloise Hartman
    1 cup whipping cream
    1 cup brown sugar
    ¼ cup butter
    10 big marshmallows
    2 cans buttermilk biscuits
Melt whipping cream, brown sugar and butter together until it comes to a boil, continually mixing. Gradually add marshmallows until they are melted in.
Place biscuits into an angel food cake pan, spray pan with Pam.
Pour caramel mixture over biscuits and sprinkle with cinnamon. Bake at 350 degrees for 20 minutes.

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