HJ-ED-DHJ

Dec. 18 , 2006

Lester Prairie baker's recipe came from her grandmother

By Linda Scherer
Staff Writer

Kim Hausladen, Lester Prairie resident, does not consider herself a true baker.

She likes to cook, but for her to bake, she has to have a reason. “Baking is just too time-consuming,” she said.

However, Hausladen, who has been married to Tony Hausladen for 10 years and is the mother of their two children Paige, 9, and Nathaniel, 6, does enjoy making candies and certain cookies for the kids, at Christmas time, and bakes and decorates cakes.

For parties, she would rather do appetizers. She also cans pickles, and tomatoes, and freezes corn with the help of her husband and children.

Hausladen grew up on a dairy farm in Litchfield, where her mom did a lot of baking. Hausladen helped her mom in the kitchen, and did a lot of cooking before she ever left home.

When she was in college she lived with a couple of girlfriends and she would make the main meal.

In fact, one of her family’s favorite menus includes the wild rice soup recipe that she found on a flyer 15 years ago at a grocery store by her apartment.

Hausladen admits to burning a few things, even recently, but the baking story that really stands out in her memory was in her junior year of high school and a cake she had made for her mom’s birthday. It was the first time she had ever decorated a cake.

“We lived on a farm and we had a dog in the house. His name was Duke. It wasn’t that the cake didn’t turn out. It was up on the counter and Duke got up there and ate part of the cake and I cried. My mom laughed and pointed to a part of the cake that the dog had not eaten and said, ‘we can still eat this part,’” Hausladen said.

Hausladen likes to bake things with her children, and Nathaniel wants it known that he enjoys helping, too.

“It’s hard with a smaller family because they don’t eat things fast enough, so we make a couple dozen cookies together and then we will freeze the rest for later,” Hausladen said.

Hausladen is sharing this recipe for creme de menthe bars that came from her grandmother.

“It’s really rich, but it’s good. I share it with my sister-in-law, Laura Hausladen, because it is too rich for just one family. We just like it. You can keep them in the refrigerator, or this time of year you can keep them outside. To cut them, let them warm up at room temperature for a few minutes so they don’t break,” Hausladen said.

CREME DE MENTHE BARS

from Kim Hausladen of Lester Prairie, in Herald Journal 12/18/06

Crust:

1/2 cup butter melted

1/2 cup powdered sugar

1 egg, slightly beaten

1 tbsp. cocoa

2 cups fine graham cracker crumbs (26 squares)

Middle Layer:

1/2 cup butter melted

2 tbsp creme de menthe

2 cups powdered sugar

Top Layer:

1 cup semi-sweet chocolate chips

6 tbsp. butter

Combine first four ingredients in double boiler over boiling water until forms a thin custard. Remove from heat and add graham cracker crumbs. Spread in 9x13 pan. Refrigerate for 20 minutes.

Combine all three ingredients of middle layer. Spread on bottom layer. Refrigerate 20 minutes. This part of recipe could be doubled for thicker middle layer.

Melt both ingredients of top layer and spread over middle layer. Refrigerate. Remove 15 minutes before cutting.


Back to Current Stories Menu | Back to Archives List
Herald Journal
Stories | Columns | Obituaries | Classifieds
Guides | Sitemap | Search | Dassel-Cokato Home | Delano Home | HJ Home