24 METROMONTHLY.NET | JANUARY 2016

Helga Wengler’s Pfeffernuesse Cookies

RECIPE BY HELGA WENGLER

INGREDIENTS½ cup molasses

½ cup honey

1 stick butter

2 eggs

4 cups all-purpose fl our

¾ cup white sugar

½ cup brown sugar

1 ½ teaspoons ground cardamom

1 teaspoon ground nutmeg

1 teaspoon ground cloves

1 teaspoon ground ginger

2 teaspoons ground cinnamon

1 ½ teaspoon baking soda

1 teaspoon black pepper

½ teaspoon salt

1 cup confectioner’s sugar for dusting

PREPARATIONStir together the molasses, honey and butter. Stir until creamy. Stir in the eggs.

Combine fl our, white sugar, brown sugar, cardamom, nutmeg, gloves, ginger, cinnamon, baking soda, pepper and salt in a large bowl.

Add the molasses mixture and stir until thoroughly combined.

Refrigerate at least 2 hours.

BAKING PHASEPreheat oven to 325 degrees

Roll dough into acorn-sized balls. Arrange on baking sheets, spacing at least 1 inch apart.

Bake in preheated oven for 10 to 15 minutes.

Move to a rack to cool. Dust cooled cookies with confectioners sugar.

ABOUT HELGA – Helga Wengler is a native of Frankfurt, Germany. She learned to cook from her mother and loves to share her knowledge and ability on Homeplate. Helga and her husband are active in the community and enjoy spending

time with their daughters and grandchildren.

Imperial Stout Brownies w/Mint Ganache Drizzle

RECIPE BY NICHOLE GEORGE

INGREDIENTS1 cup all-purpose fl our¾ cup cocoa powder¼ teaspoon salt1 cup semi-sweet chocolate chips¾ cup white chocolate chips6 tablespoons butter, cubed and at room temperature1 cup white sugar4 eggs, room temperature12 oz. Imperial Stout (or any dark beer with an alcohol-by volume) ABV 9% or higher)½ cup semi-sweet chocolate chips (optional)

MINT GANACHE (optional)

1 ½ ounces semi-sweet chocolate chips2 ounces heavy cream½ tablespoon mint extract

PREPARATIONPreheat oven to 350 degrees F. Spray a 9x13-inch baking dish with cooking spray. Whisk fl our, cocoa powder, and salt together in a bowl. Set aside. Melt the 1 cup semi-sweet chocolate chips, the white chocolate, and butter in a simmering double boiler. Stir frequently to avoid scorching. Remove from heat. Beat white sugar and eggs in a large bowl with an electric mixer until light and fl uffy, about 3 minutes. Slowly add melted chocolate mixture and beat until just combined. Add fl our mixture, a little bit at a time mixing until just combined after each addition. Whisk in beer until batter is thin. If using chocolate chips, stir in with wooden spoon or spatula. Pour batter into the prepared baking dish. Bake until a toothpick inserted in the center comes out with moist crumbs, 25 to 30 minutes. Remove and cool before cutting.While brownies cool, combine semi-sweet chips and heavy cream in a glass bowl. Heat in microwave on high in 30-second increments, stirring well each time, until the mixture is smooth and thickened. Stir in mint extract. Drizzle over cooling brownies.

ABOUT NICHOLE – Nichole George is a Mahoning Valley native. She resides in Hampton, N.H. , where she is fi nishing her doctoral dissertation in history. Among her many projects includes a perspective cookbook (“The House Gnome’s Guide to an Essential

Kitchen”), where this recipe will appear.

Nantucket Cranberry Pie

RECIPE BY SARAH SEPANEK

INGREDIENTSButter, for greasing

2 heaping cups cranberries

3/4 cup pecans, chopped (measure, then chop)

2/3 cup sugar

1 cup fl our

1 cup sugar

1 stick unsalted butter, melted

2 whole eggs, lightly beaten

1 teaspoon almond extract

1/4 teaspoon salt

1 tablespoon sugar for sprinkling

PREPARATIONPreheat oven to 350 degrees.

Generously butter a cake pan or pie pan. Add cranberries to the bottom of the pan. Sprinkle on chopped pecans, then sprinkle on 2/3 cup sugar.

In a mixing bowl, combine fl our, 1 cup sugar, melted butter, eggs, almond extract and salt. Stir gently to combine.

Pour batter slowly over the top in large ribbons in order to evenly cover the surface. Spread gently if needed.

Bake for 45 to 50 minutes. Five minutes before removing from oven, sprinkle surface with 1 tablespoon sugar for a little extra crunch.

Cut into wedges and serve with ice cream or whipped cream.

ABOUT SARAH SEPANEK – Sarah Sepanek is a native of Warren. She works as a designer for GateHouse Media’s Center for News and Design in Austin, Texas. Prior to that, she worked for seven years as a copy editor, paginator and columnist

at the Tribune Chronicle in Warren. While at the Tribune, Sarah designed news pages, special sections and magazines and wrote stories and regular features (plus a multitude of other tasks). Sarah likes to bake and cook and shares this recipe for the holidays.

Mitch Lynch’sPuff-Pastry Appetizers

RECIPE BY MITCH LYNCH INGREDIENTS 1 package of puff pastry

1 lb. Cajun-style turkey (found in the deli section)

8 oz. Fontina cheese

1 egg

PREPARATIONPreheat oven to 350 degrees.

Unfold the puff pastry, and roll out into a square, roughly 1/4 thick.

Using a pastry wheel or knife, slice the puff pastry into 16 equal squares.

Slice the Cajun turkey into strips that are slightly larger than the pastry squares.

Cut the Fontina cheese into small pieces, about the size of a book of matches.

Place one piece of cheese, then a strip of turkey on each square of puff pastry. Fold one side of the pastry over the cheese and turkey, then fold the other side over. Place onto a parchment paper-lined baking sheet. Complete with remaining ingredients.

Whisk egg in a small bowl with a splash of water, then brush over each pastry package.

Place in oven for about 12 minutes or until golden brown. Let cool for a minute before removing to serving platter.

To make a vegetarian version of this recipe, replace turkey with a piece of asparagus and a sliver a red bell pepper. Both are delicious!

ABOUT MITCH LYNCH – New Jersey native Mitch Lynch has impressive kitchen credentials. While earning a chef’s apprenticeship at the Breakers Hotel in Palm Beach, Fla., he

studied under classically trained European chefs. Mitch and his wife, Patricia Tinkler, are proprietors of Friends Specialty at the Garden Cafe at Fellows Riverside Gardens, which features a locally sourced, made-from-scratch menu. They also are owners of Friends Specialty in downtown Youngstown.

Homeplate for the Holidays

(Image by Ron Flaviano) (Image by Nichole George) (Image by Ron Flaviano) (Image by Sarah Sepanek)

METROMONTHLY.NET | JANUARY 2016 25

Kraft Easy Oreo Truffl es

PREPARED BY STACEY ADGER

INGREDIENTS36 Oreo cookies, fi nely crushed, divided 8 oz. cream cheese, softened (1 package)4 pkgs. (4 oz. each) Baker’s Semi-Sweet Chocolate, broken into pieces, melted

PREPARATIONReserve 1/4 cup cookie crumbs. Mix cream cheese and remaining cookie crumbs until blended.

Shape into 48 (1-inch) balls. Freeze 10 minutes. Dip in melted chocolate; place on waxed paper-covered rimmed baking sheet. Sprinkle with reserved cookie crumbs. Refrigerate 1 hour or until fi rm.

PREPARED BY RON FLAVIANO

INGREDIENTS2 frozen deep-dish pie crusts2 (15.5 ounce) cans navy beans, rinsed and drained1 (12 fl uid ounce) can evaporated milk1/2 cup butter, melted1 teaspoon ground cinnamon1 teaspoon grated nutmeg, fresh is best2 tablespoons all-purpose fl our2 1/2 cups white sugar2 tablespoons vanilla extract2 eggs2 egg yolks

PREPARATIONPreheat oven to 450 degrees.

Place pie crusts into 9-inch pie dishes.

In a food processor, place the navy beans, evaporated milk, melted butter, cinnamon, nutmeg, fl our, sugar, vanilla extract, eggs, and egg yolks; pulse the mixture a few times, then process until smooth, about 1 minute. Pour the fi lling into the prepared pie crusts.

Bake at 450 degrees for 15 minutes, then reduce heat to 350 degrees and bake until the fi lling is set and the crust is golden brown, an additional 35 minutes. If custard isn’t set, turn oven off, open door and let the pies cool in the oven.

For a twist, try substituting one of the tablespoons of vanilla extract with a tablespoon of almond extract. Eat warm or cold. Refrigerate leftovers.

ABOUT RON FLAVIANO – Ron works as art director for the Ogden newspaper chain. He is also a co-founder, director and producer for Homeplate Media,

which creates and produces Homeplate. Ron is a graduate of Youngstown State University and a native of Warren.

Classic BeanPie

Lower CalorieBuffalo Chicken Dip RECIPE BY CHARLOTTE WENGER-TIBBETTS

INGREDIENTS 1 chicken breast cooked, then shredded. 1 8 oz. package Neufchatel Cheese (room temperature)1 cup reduced fat Ranch dressing (less for hotter dip)1 cup cayenne pepper sauce (more for hotter dip)

1 cup reduced fat Cheddar cheese

PREPARATIONMelt all ingredients together and stir in shredded chicken.

Served best in a crock pot with baked tortilla chips or pita chips.

Double for a party batch.

Note: Grilling the chicken prior to shredding adds a nice fl avor; you can also simmer the breast in low fat, low-sodium chicken broth.

ABOUT CHARLOTTE WENGLER-TIBBETTS – Charlotte is a native of Youngstown. She loves to cook with her friends and family and

can be found assisting her mom, Helga Wengler, in segments of Homeplate Homestyle.

EdamameHummus Dip

RECIPE BY STEPHANIE SHAW

INGREDIENTS1 cup edamame

2 garlic cloves

2 tablespoons lemon juice

1/8 Teaspoon Sriracha seasoning

1/2 teaspoon cumin

4 Kalamata olives

2 tablespoons Kalamata juice

1/3 cup tahini

1/2 teaspoon pink sea salt

1 bunch cilantro

3 tablespoons olive oil

PREPARATIONPlace all ingredients except olive oil in the food processor. Mix well. Slowly pour olive oil in the food processor as you are mixing.

Notes: You can replace Sriracha seasoning with Sriracha hot sauce. If you like your hummus creamier, increase the amount of olive oil you add. The next time I make this I will put in more Kalamata olives. I really love that salty olive taste.

ABOUT STEPHANIE SHAW – Stephanie is executive director of the Eastern Ohio P16 initiative, an educational initiative that spans four counties in the region. She is also very active in the children’s ministries at

Believers Christian Fellowship in Warren. She is a graduate of Youngstown State University. Besides her contributions as a host on Homeplate, Stephanie realizes her artistic and creative pursuits as chief blogger for Leigh & Ollie Interiors. To see her work, visit www. leighandollieinteriors.com.

Great recipes from our homes to yours

Helga’s Playhouse Hot Sausage Meatballs

RECIPE BY HELGA WENGLER

INGREDIENTS1 lb. fresh hot Italian sausage (bulk)1¼ lb. or more sharp cheddar cheese (grated)3 cups BisquickDash of Maggi seasoning (optional)

PREPARATIONMix ingredients well. Form into balls 1 inch in diameter. Put on cookie sheet. Bake at 375 for 20 minutes in middle rack of oven. Makes 65-70 sausage balls.

Italian Bread ConesRECIPE BY PAM BURCSAK

INGREDIENTSBread Cones

Pillsbury Italian Bread Dough cut into strips and wrapped around sprayed baking cones. Bake according instructions. Allow to cool.

Filling1/2 chicken breast poached and diced1 small apple peeled and dicedHandful chopped fresh spinach1 avocado peeled and diced1/4 cup dried cranberries1/8 cup blue cheese1/8 cup slivered almonds1/4 cup of mayonnaise to taste1 or 2 diced green onions salt and pepper to taste

PREPARATION Mixed chopped apples, avocado, blue cheese,chicken, spinach, onions, dried cranberries, and slivered almonds. Dress with mayonnaise and salt and pepper to taste. Stuff cones with fi lling.Makes 6, depending on the size form you use. My 6-inch form made six. Cone forms can be found on Amazon. Rulli Bros. has 3-inch forms at their store.

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(Image by Mark C. Peyko) (Image by Ron Flaviano)

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(Image by Stephanie Shaw) (Image by Ron Flaviano)