Wautoma, WI
Current Conditions
0:56 AM CDT
Cloudy
Temperature
53°F
Dew Point
37°F
Humidity
54%
Wind
ESE at 6 mph
Barometer
30.25 in. F
Visibility
10.00 mi.
Sunrise
07:20 a.m.
Sunset
06:02 p.m.
Afternoon Forecast (12:00pm-7:00pm)
Temperatures will range from 48 to 55 degrees with clear skies. Winds will remain steady around 9 miles per hour from the southeast. No precipitation is expected.
7-Day Forecast
Wednesday
55°F / 40°F
Partly Cloudy
Thursday
49°F / 43°F
Light Rain
Friday
65°F / 43°F
Partly Cloudy
Saturday
56°F / 36°F
Sunny
Sunday
55°F / 36°F
Light Rain
Monday
64°F / 45°F
Light Rain
Tuesday
56°F / 35°F
Scattered Showers
Detailed Short Term Forecast
Issued at 0:56 AM CDT
Wednesday...Temperatures will range from a high of 55 to a low of 40 degrees with partly cloudy skies. Winds will range between 7 and 11 miles per hour from the southsoutheast. No precipitation is expected.
This Evening ...Temperatures will range from 47 to 40 degrees with clear skies. Winds will remain steady around 9 miles per hour from the southeast. No precipitation is expected.
Overnight ...Temperatures will range from 40 to 43 degrees with mostly cloudy skies. Winds will remain steady around 8 miles per hour from the south. No precipitation is expected.
Thursday...Temperatures will range from a high of 49 to a low of 43 degrees with mostly cloudy skies. Winds will range between 2 and 10 miles per hour from the south. 0.36 inches of rain are expected.

Grandma's Kitchen

Oct. 11, 2012 | 0 comments

CHOCOLATE BISCUIT MIX

1-1/4 cups all-purpose flour

1/4 cup unsweetened cocoa (as in Hershey's)

1/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon cinnamon

1/2 cup butter

2/3 cup finely chopped pecans

1/2 cup semisweet chocolate mini chips

In a large bowl, combine flour, cocoa, sugar, baking powder, salt and cinnamon.

Using a pastry blender or two kitchen-knifes, cut in the butter till the mixture resembles coarse meal. Stir in the pecans and chocolate chips.

Store in refrigerator in two plastic bags, 2 cups of mix in each. Seal tightly.

Make about 4 cups of mix.

To Use The Mix:

Preheat oven to 425ºF.

Place 2 cups (1 bag) of the mix in a medium bowl.

Add:

1/3 cup milk

Stir just until a soft dough forms.

On a lightly floured surface, use a floured rolling pin to roll out dough to 1/2-inch thickness.

Use a 2-inch diameter biscuit cutter to cut out 12 biscuits. Transfer to a greased baking sheet.

Bake for 10 to 15 minutes, or till bottoms are lightly browned.

Serve warm.

Makes 12 biscuits per batch.

POTATO POT PIE

(Save this, and use it with leftover turkey from Thanksgiving, if not before)

8 ounces mushrooms, slices

1-1/2 cups plus 2 tablespoons Miracle Whip (can use Miracle Whip Light)

2 cups chopped cooked turkey or chicken

10 ounce frozen mixed vegetables, thawed and drained

1/4 cup chopped onion

1/4 cup all-purpose flour

1-1/4 cups milk

1 teaspoon basil

1/2 teaspoon salt

1/2 teaspoon pepper

6 ounces (1-1/2 cups) shredded Cheddar cheese

2 cups hot mashed potatoes

Cook mushrooms and onions in 2 tablespoons Miracle Whip over medium heat. Add flour and seasonings; mix with whisk to smooth. Gradually milk to make a smooth texture, and cook, stirring with wire whisk till thick.

Stir in the other 1 cup of Miracle Whip, turkey, vegetables and 1 cup of the cheese. Cook 5 minutes, stirring.

Spoon mixture into a 1-1/2 quart casserole dish.

Stir the 1/2 cup Miracle Whip into hot potatoes. Top casserole with potato mixture.

Broil till golden. Sprinkle with remaining cheese; broil till cheese begins to melt. Serve.

Will serve 6.

FRESH APPLE BUNDT CAKE

4 cups finely diced apples

2 cups sugar

1 cup chopped nuts

3 cups all-purpose flour

1/2 teaspoon salt

2 teaspoons soda

1 cup vegetable oil

2 eggs, well beaten

1 scant teaspoon cinnamon

1/2 teaspoon vanilla

Mix apples and sugar. Let stand for 1 hour to make its own juice.

Then, add dry ingredients to apples. Add oil, vanilla and eggs.

Mix by hand, and pour into a greased and floured bundt pan.

Batter will be thick, like a fruitcake.

Bake 75 minutes at 325ºF.

Serves 15.

This is great with Cool Whip or ice cream on top.

MY FAVORITE PUMPKIN BARS

*From Phyllis Ehlert, Carlisle, IA

2-1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon soda

Dash of Salt

1 teaspoon cinnamon

2-1/4 cups cooked pumpkin

4 eggs, well beaten

1 cup cooking oil

1/2 cup chopped nuts and/or raisins

Combine dry ingredients. Blend well, and then add eggs, pumpkin and oil.

Blend well, mix in raisins or nuts.

Bake at 350ºF in a greased 12 x 16-inch jellyroll pan for 30 minutes.

Cool and frost with Cream Cheese Frosting (below)

CREAM CHEESE FROSTING

3 ounces package cream cheese, softened

1/4 cup soft butter (1/2 stick)

1 pound powdered sugar

1 tablespoon vanilla

1 tablespoon milk

Beat together the first 4 ingredients. Add milk as needed to form spreading consistency. Frost the bars. Let stand about an hour and then cut.

Cover any leftovers.:///:///:///:///://://

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