Amber Morris is Star 92.7’s Working Woman of the Week!

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Meet Amber Morris! A tireless woman with a great attitude, she even coaches children’s Roller Derby!

Hear all about her by clicking the MP3 below!

Click on the website link(s) below to find out more about these wonderful gifts!

 

blackoakcasinoresort

Black Oak Casino $40.00 certificate to dine at: The Mill, The Kingpins Eatery, or the Black Oak Cafe, plus $5.00 in free slot play added to the Working Woman’s account.

Abbey Carpet Logo

Abbey Carpet will provide a $25.00 gift certificate. Abbey Carpet, the first step to better floors!

Sonora Dentist

The Sonora Dentist Practice of Dr. Paul Berger treating the special lady to an Exam and Teeth whiting with a $299.00 value. Dr Paul Berger is located at Boulder Plaza on Mono Way.

mindbody

A 30 Day membership to MBS Fitness Studio in East Sonora. MBS Fitness Studio the ONLY licensed TRX Premiere Facility around! Go for Yoga,  Go for Spin Classes or for TRX training…but Go for your health!

logo-mlcrc

Mother Lode Coffee Roasting Co. will provide two, one pound bags of FRESHLY roasted coffee to the Working Woman of the Week.

The Working Woman selected will have 30 days from the day she is honored to pick up her prize package at Clarke Broadcasting Corp. (342 So. Washington St. Sonora, Ca. 95370)

Move over Mashed Potatoes (try this for a change!)

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Amazing Crispy Potato Roast Thanksgiving Side Dish!

Ingredients:

3 tablespoons butter, melted
3 tablespoons extra-virgin olive oil
10 – 12 russet potatoes, peeled
Kosher salt
1 small onion or 4 shallots, peeled and sliced very thin
1/2 teaspoon red pepper flakes (optional)
4 – 6 fresh thyme sprigs
About 3 ounces pancetta or bacon, cubed

Directions:

Preheat oven to 375 degrees.

Combine the oil and melted butter in a small dish. Set aside.

Brush a round baking dish (around 9 – 10 inches) with a little of the butter and oil mixture.

Slice the potatoes as thin as possible crosswise. Arrange potatoes vertically in the baking dish. Wedge onion or shallot slices throughout potato slices – in about 3 or 4 sections of each potato. Sprinkle with salt and pepper flakes (use some black pepper if not using red pepper flakes). Brush with the remaining butter and oil mixture.

Bake for 1 hour and 25 minutes uncovered. If you find at anytime throughout baking that the potatoes are too dry, a little of the olive oil/butter from the bottom of the baking dish can be brushed on the slices. Also, a butter knife can be used to separate some of the slices if there are some sticking together too much.

While potatoes are baking, brown the pancetta or bacon in a small pan. Remove with a slotted spoon and drain on paper towel. Set aside.

Remove potatoes from oven.

Add pancetta or bacon by scattering around throughout the potatoes. Lay the thyme sprigs on top of potatoes.

Bake for an additional 35 minutes. Remove from oven.

Sprinkle on a little more kosher salt. Serve immediately. Sour cream is a great accompaniment to the potatoes.

Pumpkin Caramel Sauce

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Pumpkin Caramel

Ingredients

1 cup granulated sugar
1/2 tsp coarse sea salt
1/2 tsp cinnamon
1/8 tsp ground ginger
1/8 tsp ground nutmeg
6 tbsp room temperature butter
2/3 cup milk
1-14 ounce can sweetened condensed milk
3 tbsp pure pumpkin puree (from the can is fine)

Instructions

1. Heat sugar in heave saucepan over medium
2. Whisking constantly – cook until sugar starts to clump & turns golden amber – being careful not
to burn
3. Remove from heat & carefully add butter, salt & spices. Stir well.
4. Return to heat & slowly add milk, pumpkin puree & sweetened condensed milk
5. Heat to a boil & then turn down to simmer for about 1-2 minutes
6. Remove from heat & allow to cool about 5 minutes before transferring to sterile jars
7. Store in refrigerator for up to 1 week or freezer for 1 month

Apple Crisp Recipe

APPLE CRISP (perfect for Fall!)

  • Preparation Time: 5 minutes
  • Total Cooking time: 1hr 10 minutes
Amount Measure Ingredients
5 Apples (peeled & chopped)
1 Tbsp Lemon juice
1/2 cup Butter (one stick)
1 cup Rolled Oats
1 cup Brown Sugar
1/2 cup Flour
1/2 tsp Salt

To prepare:

  • Mix 5 peeled, chopped apples with 1 tablespoon lemon juice in an 8in. square baking dish.
  • With your hands work 1 stick butter into 1 cup each rolled oats and packed brown sugar, ½ cup flour and ½ tsp.
  • Salt until mixture is clumpy and combined. Sprinkle over the apples.
  • Bake 350* until apples are tender (about an hour & 10 minutes).

Ah NUTS!

thumbnail_nuts nut-recipe

These nuts are delicious as a snack or to include in your Thanksgiving festivities!!

Ingredients:

3 cups nuts (pecans work very well to absorb the coating; I used 1 cup each of pecans, walnuts, and almonds.  All raw and unsalted)

1 egg white, whisked to frothy

1 tablespoon water

2/3 cup granulated sugar

1/3 cup brown sugar, packed (light or dark is fine)

2+ teaspoons cinnamon (I used 1 tablespoon)

1 teaspoon Kosher salt, or to taste

Directions:

Preheat oven to 300F. Line a baking sheet with parchment paper; set aside.

In a large bowl, add the nuts; set aside. I used 1 cup each of pecans, walnuts, and almonds. All were raw and unsalted.

In a small bowl, whisk together the egg white and water until frothy, foamy, and bubbly, about 2 minutes by hand. Pour mixture over nuts and toss to coat evenly; set aside.

In a medium bowl, whisk together the remaining 4 ingredients. Dump over the nuts and toss to coat evenly.

Turn nuts out onto to prepared baking tray, spreading them in an even flat layer.

Bake for 28 to 30 minutes, or until coasting is crisped, dried and candied. Stir nuts once midway through cooking. Lift the parchment paper with the nuts on it off the baking tray, set it on the counter, and allow nuts to cool.

When nuts are cool enough to handle, if desired, break apart large clusters.

Transfer nuts to airtight containers or jars. Nuts will keep airtight at room temperature for at least 1 month.

Pumpkin Roulade…delicious!!

pumpkin-roulade

1 Large Can of Pumpkin can make up to 4 of these beautiful Jelly-Roll style cakes.

DELICIOUS PUMPKIN ROLL-UP! TOTAL TIME: Prep: 30 min. Bake: 15 min. + freezing MAKES: 10 servings

Ingredients

3 large eggs, separated

1 cup sugar, divided

2/3 cup canned pumpkin

3/4 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon ground cinnamon (or a tad more if you like!)

1/4 teaspoon nutmeg (or more if you like!)

3/4 teaspoon ginger (or a tad more if you like!)

1/8 teaspoon kosher salt

FILLING:

8 ounces cream cheese, softened

2 tablespoons butter, softened

1 cup confectioners’ sugar (plus Additional confectioners’ sugar, optional)

3/4 teaspoon vanilla extract

Nutritional Facts: 1 slice: 285 calories, 12g fat (7g saturated fat), 94mg cholesterol, 261mg sodium, 41g carbohydrate (32g sugars, 1g fiber), 5g protein.

Directions: Line a 15x10x1-in. baking pan (this could be a jelly roll pan OR a smaller cookie sheet works too!) with parchment paper and set aside. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved.

In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon, nutmeg, ginger and salt; gently fold into pumpkin mixture. Spread into prepared pan.

Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off parchment paper. With a light touch, roll the warm cake and the towel together (don’t press!) starting at the short end of the cake. Allow to cool completely on a wire rack.

In a small bowl, beat the cream cheese, butter, confectioners’ sugar and vanilla until smooth. Unroll cake gently; allowing the towel to drop beneath the cake. Spread filling evenly to within 1/2 in. of edges. Reroll (without the towel!) Cover and freeze until firm.  Remove from the freezer 15 minutes before cutting. Dust with confectioners’ sugar if desired.

Make-Ahead Plan: Bake, fill and roll the cake, wrap in plastic wrap and refrigerate for up to 3 days.

May be frozen for up to 3 months.

10 servings

Star’s Working Woman of the Week is Debbie Mulkin!

Our Super Working Woman Debbie Mulkin works 3 jobs! Click the mp3 below to hear what her brother wrote about her !

Our Super Working Woman Debbie Mulkin works 3 jobs!
Click the mp3 below to hear what her brother wrote about her !

Click on the website link(s) below to find out more about these wonderful gifts!

 

blackoakcasinoresort

Black Oak Casino $40.00 certificate to dine at: The Mill, The Kingpins Eatery, or the Black Oak Cafe, plus $5.00 in free slot play added to the Working Woman’s account.

Abbey Carpet Logo

Abbey Carpet will provide a $25.00 gift certificate. Abbey Carpet, the first step to better floors!

Sonora Dentist

The Sonora Dentist Practice of Dr. Paul Berger treating the special lady to an Exam and Teeth whiting with a $299.00 value. Dr Paul Berger is located at Boulder Plaza on Mono Way.

mindbody

A 30 Day membership to MBS Fitness Studio in East Sonora. MBS Fitness Studio the ONLY licensed TRX Premiere Facility around! Go for Yoga,  Go for Spin Classes or for TRX training…but Go for your health!

logo-mlcrc

Mother Lode Coffee Roasting Co. will provide two, one pound bags of FRESHLY roasted coffee to the Working Woman of the Week.

The Working Woman selected will have 30 days from the day she is honored to pick up her prize package at Clarke Broadcasting Corp. (342 So. Washington St. Sonora, Ca. 95370)