Submitted by Jamie Fryslie. Makes 4 dozen cookies. 1/2 c. butter-flavored shortening 1/2 c. real butter 1 c. brown sugar 1 c. white sugar 2 eggs 1 1/2 tsp. vanilla optional: 1 tsp peppermint extract 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 2 1/2 c. flour, lightly spooned into measuring cups […]
About Kirsten Gjesdal
This author has yet to write their bio.Meanwhile lets just say that we are proud Kirsten Gjesdal contributed a whooping 57 entries.
Entries by Kirsten Gjesdal
Submitted by Carol Sprenger. Makes 26 cookies. 1 ¾ C all-purpose flour 1 TBLSP natural unsweetened cocoa powder ½ tsp baking soda ¼ tsp salt 8 TBLSP unsalted butter, softened 1 C granulated sugar 1 large egg 1 TBSLP red food coloring 1 tsp vanilla extract ¼ C sour cream 1/2 C mini white chocolate […]
Submitted by Keli Books, from her late grandmother, Marlene Rae VanMaanen. Makes 24 cookies. 24 Maraschino cherries 1/2 cup salted butter, softened 3/4 cup sifted powdered sugar 1 tbsp white vanilla 1 1/2 cups flour 1-2 tbsp heavy cream Drain 24 maraschino cherries, save the juice. Lay cherries to dry (or cookies will turn pink). […]
Submitted by Heidi Sackreiter. Makes approximately four to five dozen (depending on shape or size of cookie). 1 1/2 cups powdered sugar 1 cup unsalted butter, softened 1 teaspoon vanilla 1 egg 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon cream of tartar Beat powdered sugar and butter in a large bowl […]
Submitted by Laurie Carruthers. Makes 30 cookies. 1 cup butter softened 1 cup powdered sugar 3/4 teaspoon almond extract 1/2 teaspoon salt 2 cups flour 1 tablespoon orange zest 2/3 cup toasted & finely chopped pecans 1/3 cup finely chopped Craisins Place butter, powdered sugar, almond extract and salt in a bowl. Beat until smooth, […]
Submitted by Phyllis Lauer. Makes about 5 dozen. 2 egg whites 1/8 tsp cream of tartar A little less than 1/8 tsp salt 3/4 cup sugar 3/4 cup chocolate chips 1 tsp vanilla Whip 2 egg whites until frothy. Add 1/8 tsp cream of tartar and a little less than 1/8 tsp salt. Beat until […]
Case in point: we LOVE cranberry sauce – but we always struggle with too much leftover. You could make a classic Thanksgiving-leftovers-sandwich, or just a good ol’ second plate of turkey fixings – or even better: these easy, sweet and nutty cranberry pecan oat crumble bars. Using homemade cranberry sauce or canned, it takes about […]
Back to School Lunch Hacks Crisp air, the smell of No. 2 pencils in the shopping aisles, and the luring anticipation of routine is upon us and that means one thing – it’s back to school season! Whether your kiddo packs their school lunch or you need some weekend inspo, I’m breaking down the art […]
I’m not sure why we don’t eat more polenta in South Dakota. It’s a great way to use corn as a side dish and base for creative sauces. It’s especially delicious when made with fresh sweet corn, a seasonal treat. Top with a tangy tomato chutney, sliced grilled sausage, marinated shrimp, in-the-shell stir fried peas… […]
There’s nothing quite like strawberry and rhubarb in the early South Dakota summer. It’s a classic flavor for our area, with an abundance found in pick-your-own fields and neighbor’s backyards. This danish is great as a breakfast treat or dessert after dinner. Cream Cheese & Strawberry Rhubarb Pinwheel Danish Makes 24 servings Ingredients: 1 17.3 […]
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