HUMBOLDT - Dianne Andersen, a lifelong Humboldt area resident, is known for treats she bakes for friends and family. What might surprise others, she said, is that she hasn't always known her way around a kitchen.
Andersen said when she was first married she was not skilled in the kitchen.
"I couldn't cook for nothing," she said. "I wasn't all that interested in learning, but it evolved from there."
-Messenger photo by Larry Kershner
Dianne Andersen prepares a plate of treats recently at her Humboldt home.
Learning to cook led to learning from mistakes.
"I learned through trial and error," said Andersen.
Andersen eventually learned and she became accustomed to cooking for her eventual family of five.
All three of her children, Andersen said, have grown to be great cooks and the grandkids also enjoy helping in the kitchen.
Andersen said she prefers to bake and enjoys baking cut-out cookies for most holidays. She gives them away to friends and neighbors and mails them to the children so they each get their own plate.
In addition to baking cut-out cookies, Andersen said, she also bakes a variety of bread, giving those away as well. She said her son, Craig Andersen, enjoyed helping with bread baking when he was younger. His bread, Andersen said, was commonly used for gifts to teachers.
"I enjoy making something and giving it to other people to enjoy," she said.
Andersen said she's had her cut- out cookie recipe for a very long time. All of her children helped when they were growing up and her right hand now is her husband.
The Danish kringla she makes is a recipe from her mother-in-law, Fern Andersen. She used to make more than 1,000 cookies each year to give away, and Andersen said she only wishes she could make them as fast as her mother-in-law could.
The Andersens have been married for 44 years. Their three children are Debbie Place, and her husband, Dave Place, of Hampton; Darcy Hickethier, and her husband, Craig Hickethier, of Iowa Falls; and David Andersen, and his wife, Sheri Andersen, of Rockwell City.
They also have seven grandchildren, two great-grandchildren and a great-grandchild due in February.
Cut out cookies
3 cups flour
2 teaspoons cream of tartar
Dash of salt
1 teaspoon baking soda
1 cup margarine
1 cup white sugar
2 teaspoons vanilla
Combine flour, cream of tartar, salt and soda.
Cut in margarine like a fine pie crust. In a small bowl, beat the eggs. Add sugar and vanilla, mix well.
Add egg mixture to flour mixture. Combine together with a fork. Roll 1/4 to 1/3 of the batter on floured surface to desired thickness. Cut out with favorite cookie shapes.
Place on greased cookie sheet and bake at 400 degrees for 8 to 10 minutes or until lightly brown.
Turning pan halfway through.
Yields about 50 cookies per batch. They can be made ahead of time, covered and refrigerated.
3 cups flour
1 1/2 cups real butter
1/2 teaspoon yeast
1 cup whipping cream, soured
Sour the whipping cream the night before by adding one teaspoon lemon juice or one teaspoon of vinegar.
Combine flour and yeast, cut in butter to a fine crumble.
Add soured whipping cream and mix together with a fork. Roll 1/4 of the dough fairly thin on a lightly floured surface.
Spread dough with whipping cream and plenty of sugar. Cut dough into narrow strips long enough to form a pretzel shape. Place dough on greased cookie sheet and bake at 375 degrees for 6 to 8 minutes or until lightly browned, turning pan halfway through.
Remove from pan immediately.
1 cup white sugar
2 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon mace
1 8-ounce can crushed pineapple with the juice
1/2 cup milk
1/4 cup oil
3/4 cup chopped walnuts
Preheat oven to 350 degrees. Mix ingredients together.
Pour into greased bread pan. Makes three to four loaves or five small loves or seven mini loaves.
Bake 40 minutes or until toothpick comes out clean.
Cream of potato soup
3 cups potatoes, cubed
2 cups water
1/2 cup celery, chopped
1/2 cup carrots, peeled and sliced
1/4 cup onions, chopped
1 teaspoon parsley flakes
1 teaspoon salt
Dash of pepper
1 chicken bouillon cube
1 1/2 cups milk
2 tablespoons flour
1/2 pound Velveeta cheese, cubed
Combine first nine ingredients and simmer until cooked.
Remove from heat. Mix flour and milk together. Stir into soup mixture.
Return to heat. Add cheese and stir until melted.
1 cup flour
1/2 cup quick oatmeal
1/2 cup brown sugar
1/2 cup margarine
In a separate bowl mix together:
1 cup evaporated milk
3/4 cup white sugar
1 can pumpkin
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/2 teaspoon salt
Pour first mixture into a greased 9-by-13-inch pan. Bake 15 minutes at 350 degrees.
Pour second mixture onto first layer and bake for an additional 20 minutes.
Mix with a fork:
1/2 cup chopped walnuts
1/2 cup brown sugar
2 tablespoons softened margarine
Crumble on top of baked second layer and bake an additional 20 minutes.
Serve when cool and can be served with dollops of whipped topping.