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Tri-County News
Kimball, Minnesota
January 31, 2013     Tri-County News
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January 31, 2013

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Page 20 Community Thursday, January 31, 2013 Tri-Coun News Central Minn. By Janet Tharpe ,qp ! Juniors Nick Pauly and Kayla Kipf were crowned EV-W Snow Daze King and Queen Monday afternoon, Jan. 28, to kick off 2013 Snow Daze. A week full of activities, dress-up days, and games will culminate in the Snow Daze dance Friday night. Below is the 2013 EV-W Snow Daze court: (back row) Alex Neseson, Jordan Elliott, Hunter Mathies, Cody Asfeld, King Nick Pauly, Queen Kayla Kipf, Jordyn Geislinger, Shawnee Hennen, Christine Salzl, and Madison Field; (front row) Andrew Schlangen, Tyler Neu, Cory Recknor, Hu nter Mathies, HARVE ST BANK *STARTING FEBRUARY 11, 2013 *Same great staff; same personalized service *Same independent ownership *Same phone numbers Questions? Comments? Heidi Geislinger, Rachael Neu, Greta Stommes, and Trisha Nistler. (More photos next week.) Staff photos by Marguerite Laabs. Stop in and talk to us or caill Saint Augusta Office 24952 Cmmty Rd. 7 Saint Augusta, MN 56301 320-251-6100 Sinfully Sweet: Decadent Chocolate Truffle Cake State Bmtk of Kimball PO Box 70 Kimball, MN 55S5S 32O-398-35OO "I rnade this cake for mysiseYs biraXay. she ught / boughtitata ber." Angela Gray BrisU, TN (pop. 26,7O2) "en is a cake not just a cake? When it's iked with orange zest, topped with chocolate truffles and frosted with the silkiest chocolate frosting EVER! This chocolate masterpiece was the creation of home cook Angela Gray. Perfect for Valentine's Day, or any special occasion, show your sweetie you care with this delightful chocolate confection. See step-by-step photos of Angela's recipe plus thousands more from home cooks nationwide at: www.j You'll also find a meal planner, coupons and contests! Enjoy and remember, use 'just a pinch"... __Jhclate Truffle Caki   r"-- What You Need " L  .-- Cake 1 c cocoa, unsweetened 2 c boiling water 1 c butter, softened 2 1/2 c sugar 4 lg eggs, room temp 1 1/2- tsp pure vanilla extract 2 3/4 c all purpose flour 2 tsp baking soda 1/2 tsp baking powder t/2 'asp salt Gana(qw 9 oz semi-sweet choc. chips 1 c heavy crem 1/2 tbsp Grand Mamier 2 tsp grated orange zest Frosting 6 oz semisweet choc. chips 1/2 c milk 1 c (2 sticks) butter 2 1/2 c powdered sugar Combine boiling water and cocoa, stir until smooth. Cream butter, sugar, eggs and vanilla with electric mixer on high until light and fluffy. In separate bowl combine flour, soda, powder and salt. Add flour mixture to creamed mixture alternately with cocoa mixture. Beat on low, benning and ending with flour mixture. Do not over [:,eat. Pour batter into prepared pans and bake for 25-30 or until top springs back. Cool in pans 10 rain then flip out onto large plate and place in reezer. For Ganache, place chocolate in nlium bowl. Heat cream in small ,sauce pan over medium heat. Bring just to a boil, and [x)ur over chocolate chips. Whisk until smooth. Stir in the Grand Marnier and orange zest. Transfer hot chocolate to deep stainless steel bowl and immerse in ice water. Whip with a hand mixer until fluffy. O;ce it is to desired consistency remove from ice bath. For frosting, combine chips, milk and butter in a large sauce pan oer medium heat, stirring constantly, until melted and smooth. Remove from heat; blend in powdered sugar. Set pan into ice bath; beat at medium speed with an elecwic mixer until frosting is flut and holds its shape. Remove flora ice bath. Preheat oven to 350 degrees E From freezer, place cakes on platter lined with wax paper. grease 3 9-inch cake pans, and . Top first two cakes with ganache. Ice sides and top of cake line with waxed paper, with frosting. *Vs#justapind:om/truffle for decorating suggestions, t Submitted by: Angela Gray, Bristol, TN (pop. 26,702) file , Brought tO you by Ameriiah HbmetoWh Media ....... ................