Stone United Methodist Church
Sunday, October 20, 2019
Creating a Community of Caring Christians

Stone's Kountry Kooking Kitchen Korner

Stone's Kountry Kooking Kitchen Korner
 Submitted by Marge Daniels (Pastor Sarah's Mom)

(Swedish Ginger Cookies) Pepparkakor

YIELD:  Makes about 9 dozen cookies


3 ¼  cups all-purpose flour

1 teaspoons ground ginger

1 teaspoons ground cinnamon

2 tablespoons ground cloves

2 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon dark corn syrup

1 teaspoon freshly grated orange zest

1 cup (2 sticks) unsalted butter, cut into pieces

1 ½ cup sugar

1 large egg, lightly beaten

Pearl sugar (for dusting)


In a large bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.

In a small saucepan over moderate heat, warm the corn syrup and orange zest. Add the butter and sugar and continue warming, stirring occasionally, until melted. Remove from the heat and let cool to room temperature. Add the egg and whisk to combine. Pour over the flour mixture and stir to combine. Form the dough into a ball, wrap in a double layer of plastic wrap, and chill overnight.

Arrange racks in the upper and lower thirds of oven and preheat to 375°F. Line 2 large baking sheets with nonstick baking mats, such as Silpats, or parchment paper.

Using a lightly floured rolling pin, roll out a portion of the dough on a lightly floured surface as thin as possible. Using cookie cutters, cut the dough into desired shapes, such as circles, stars, hearts, bells, gingerbread men, and Christmas trees.

Transfer to the prepared baking sheets and sprinkle with the pearl sugar. Bake, switching the cookies between the upper and lower racks and rotating the baking sheets about halfway through baking, until the edges are just beginning to brown, 7 to 8 minutes. Watch the cookies carefully to make sure they don't get too brown.

Let the cookies cool on baking sheets for 5 minutes before transferring to a wire rack to let cool completely. Continue rolling and cutting out the rest of the cookie dough and baking the cookies on cooled baking sheets.

DO AHEAD: Pepparkakor can be baked ahead and kept, stored between sheets of wax paper in an airtight container, for up to 2 weeks, or frozen up to 1 month.

Submitted by Marge Daniels (Pastor Sarah's Mom)

Scandinavian Cardamom Bread


¾ c milk, warmed to 110F

¼ c water, warmed to 110F

⅓ c sugar

2 ¼ tsp active dry yeast (1 package)

4 ½ c unbleached all-purpose flour

2 eggs, room temperature

2 tsp ground cardamom

¾ tsp salt

4 Tbsp unsalted butter, melted and cooled

1 egg beaten with 1 Tbsp of water (for egg wash)

Coarse sugar and sliced almonds (for topping)


In a large bowl (or the bowl of your stand mixer), combine milk, water and sugar. Sprinkle the yeast over top and let stand for 5 minutes, until foamy.

Add 2 cups of flour, eggs, cardamom, and salt. Mix until smooth.

Add the butter and mix until combined.

Knead the dough in the bowl, adding enough of the remaining flour to keep it from sticking, until the dough comes clean from the sides of the bowl and doesn’t stick to your hands.

Shape the dough into a ball in the bowl and cover it with a damp tea towel. Let the dough rise in a warm, draft free place for 1 - 1 ½ hours, or until doubled.

Once risen, knock back the dough and divide it into 3 strands for a braid.* Roll each strand into a 20 inch snake. Braid the strands and place the braided loaf on a parchment lined baking sheet. Brush the top of the loaf with the egg wash and sprinkle it with sugar and almonds, if desired. Let the loaf rise for 30-40 minutes, or until doubled in bulk.

Near the end of rising time, preheat your oven to 375F.

Bake the bred for 25-30 minutes, until golden and hollow sounding when tapped.

Remove the loaf from the oven and let it cool slightly on a wire rack before cutting.

Bread will keep for 1 week on the counter in an air-tight container.


*For Rolls: Divide the dough into 12 portions. Roll each portion of dough into a round ball and place them on a parchment-lined baking sheet. Brush the rolls with egg wash and sprinkle with sugar and almonds. Let rise for 20-30 minutes, until doubled. Bake the rolls for 10-15 minutes, until golden.

  Cheesy Potato Casserole
Submitted by Darlene Ross
2 pounds frozen Southern Style Hash Browns - do not thaw
1 can Cheddar Cheese Soup
1 can Cream of Mushroom Soup
2 cups Shredded Sharp Cheddar Cheese
1 teaspoon Salt
1 teaspoon Pepper
1 stick Margarine, melted

Mix above and pour in a 9 x 13 dish.
2 cups crushed Corn Flakes
1/2 stick Margarine, melted

Mix and pour on top

Bake at 350 degrees uncovered for  hour.

No Bake Coconut Balls 

Makes 2-3 dozen, depending upon size 

Submitted by Barb Baker


1 stick butter   

1 cup sugar  

1/4 tsp. salt   

2 eggs  

1 pkg chopped dates 

2 cups rice krispies 

1 cup chopped nuts 

1 tsp. vanilla  



Combine butter, sugar, salt, eggs and dates.  Cook and stir over low heat for 10 minutes. 

When mixture cools a little, add nuts, vanilla, and rice krispies.  Form into balls and roll in coconut which has been put in a shallow dish..



Serves 6

Submitted by Diane Craven


2 cups water

2 cups chopped potatoes unpeeled

(Yukon gold or red skin)

1/2 cup sliced carrots

1/4 cup chopped onion

1/2 cup sliced celery

1 1/2 teaspoon Secret Savor

2 cups fat free half-n-half

1/4 cup flour

2 tablespoons olive tub margarine

1/2 cup freshly grated Parmesan cheese

1 cup (17 oz.) creamed style corn

Parsley for garnish


Place water in large stock pot & bring to boil.

Add potatoes, carrots, onions, celery & Secret Savor

Reduce heat to medium & cook for 20 minutes.  DO NOT DRAIN

Make white sauce in microwave

Mix half-n-half with melted margarine & flour.  Whisk it well.


Microwave @ 50% powder 1 minutes at a time until thick about 3 minutes total.

Add cheese & stir until melted.


Place undrained vegetables, white sauce & corn in 3 1/2 quart crock pot or stock pot.

Cook on LOW heat for 1 hour.

Garnish w/parsley before serving. 


Secret Savor:

1/2 cup salt

1/4 cup white pepper

1/4 cup onion powder

1/4 cup garlic powder



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