Wautoma, WI
Current Conditions
0:56 AM CDT
Cloudy
Temperature
39°F
Dew Point
35°F
Humidity
86%
Wind
SE at 3 mph
Barometer
30.24 in. F
Visibility
10.00 mi.
Sunrise
07:20 a.m.
Sunset
06:02 p.m.
Evening Forecast (7:00pm-Midnight)
Temperatures will range from 44 to 40 degrees with clear skies. Winds will remain steady around 9 miles per hour from the southeast. No precipitation is expected.
7-Day Forecast
Wednesday
44°F / 40°F
Partly Cloudy
Thursday
49°F / 43°F
Light Rain
Friday
65°F / 43°F
Partly Cloudy
Saturday
59°F / 35°F
Sunny
Sunday
51°F / 35°F
Partly Cloudy
Monday
60°F / 41°F
Light Rain
Tuesday
56°F / 38°F
Scattered Showers
Detailed Short Term Forecast
Issued at 0:56 AM CDT
Wednesday...Temperatures will range from a high of 44 to a low of 40 degrees with partly cloudy skies. Winds will range between 7 and 10 miles per hour from the southsoutheast. No precipitation is expected.
Overnight ...Temperatures will range from 40 to 43 degrees with partly 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 cloudy skies. Winds will range between 8 and 10 miles per hour from the south. Less than 1 tenth inch of rain is possible.

Grandma's Kitchen

Nov. 1, 2012 | 0 comments

ORANGE PINEAPPLE TWIST

8 1/2-ounce can pineapple tidbits

Two 11-ounce cans refrigerated orange rolls with frosting

Drain pineapple; reserving 2 tablespoons juice for glaze.

Separate orange rolls into 16 rolls. Stretch each roll slightly into oblong shape, and twist to form a figure "8".

Arrange rolls on ungreased cookie sheet, overlap slightly to form a ring.

Insert 2 pineapple tidbits in center of each outer loop.

Bake at 375ºF for 18 to 20 minutes, or till golden brown.

GLAZE:

Mix icing with reserved juice. Drizzle on warm cake.

Serves about 12.

BOILED APPLE DUMPLINGS

2 tablespoons plus 6 teaspoons sugar, divided

3-1/2 teaspoons baking powder

1/2 teaspoon salt

3 cups all-purpose flour, sifted

2 tablespoons vegetable shortening

1/4 cup milk

3 large apples

Additional milk and sugar

Ground cinnamon

Sift together 2 tablespoons sugar, the baking powder, salt and flour. Cut in shortening and stir in 1/4 cup milk.

On a floured board, roll out the dough to about 1 1/2 inch thickness. Cut dough into 6 squares.

Peel and cut apples in half and core them. Put 1/2 of an apple on each piece of dough. Place one teaspoon sugar onto each apple. Pull up the corners of each dough square and close them together, press to seal well. Tie each dumpling into a piece of cheesecloth or muslin.

Drop dumplings into a large pot of boiling water. Cook about 25 minutes. Serve with milk, sugar and cinnamon.

BUTTER BRICKLE PEACH DELIGHT

1 large can peaches, undrained

1 box butter brickle cake mix

1/2 cup melted butter

Nuts

Heat oven to 350ºF.

Put peaches in bottom of a 13 x 9-inch pan. Sprinkle cake mix on top.

Pour butter over cake mix. Sprinkle nuts on top.

Bake for 40 to 45 minutes.

Linda's Note: If you can't find a butter brickle cake mix, a white cake mix will work fine too.

15 MINUTE TACO RICE SKILLET

Ready in 15 minutes.

Servings: 4

1 pound ground beef

2 cups water

1 package dry taco seasoning

2 cups Minute Rice

1 cup shredded Cheddar cheese

1/4 teaspoon pepper

Coarsely crushed tortilla chips

Shredded lettuce

Chopped tomato

Sour cream

Brown meat in large skillet over medium-high heat; drain.

Add water and seasoning mix to skillet; stir.

Bring to boil. Stir in rice. Sprinkle with cheese, cover.

Cook over low heat for 5 minutes.

Top as desired with ingredients above and enjoy.

SOUR CREAM CHILI BAKE

1 pound ground beef

1/4 cup chopped onion

16-ounce can kidney beans, drained

15-ounce can tomato sauce

1 envelope taco seasoning mix

1 cup shredded Cheddar cheese

3 1/2 cups corn chips

1 1/4 cups sour cream

Cook ground beef and onion until meat is browned and onion is tender; drain. Stir in beans, tomato sauce, taco seasoning mix and 3/4 cup cheese. Sprinkle 2 1/2 cups corn chips in bottom of 8-inch square baking dish. Cover with beef mixture. Bake at 350ºF for 20 to 25 minutes.

Spread sour cream over chili. Top with remaining corn chips and cheese. Bake 3 to 4 minutes longer.

Makes 6 to 8 servings.

PUMPKIN BUTTERSCOTCH COOKIES

1/2 cup solid shortening

1 cup granulated sugar

1 cup pumpkin puree

1 teaspoon vanilla extract

2 cups all-purpose flour

1/4 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1-1/2 cups butterscotch chips

Heat oven to 350ºF. Grease cookie sheets.

Cream shortening and sugar in a medium-size bowl. Stir in pumpkin and vanilla extract.

Sift together dry ingredients, then stir into the creamed mixture. Mix in butterscotch chips. Drop dough by teaspoonsful onto prepared cookie sheets.

Bake for 8 to 10 minutes. Allow cookies to cool for a minute on cookie sheets before transferring to wire cooling racks.

Yields 3 dozen.

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