Professor Earns Statewide Award for Distinguished Teaching
Paul Haridakis, Ph.D., interim director of the School of Communication Studies, is this year's Ohio Communication Association's Distinguished Teaching Award (DTA) recipient.
Try These Holiday RecipesPosted Dec. 5, 2011
e-Inside gave you the opportunity to share your favorite holiday recipes with the rest of the university community. As we approach the holiday season, we hope that you will have fun trying any one of these three recipes published below. Enjoy!
Apple Pie Muffins
Recipe submitted by Ruby Groves, word processing specialist, Office of the Dean, Kent State Stark
“These muffins are very moist and delicious. I make them just as the recipe states. So far, I’ve used Northern Spy and Gala apples. I’m sure they’ll turn out no matter what kind of apple you use. Everyone I’ve made them for loves them,” says Groves.
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1 cup buttermilk
- 1/2 cup butter, melted
- 1 teaspoon vanilla extract
- 1 1/2 cups packed brown sugar
- 2 cups diced apples
- 1/2 cup packed brown sugar
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 2 tablespoons butter, melted
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin or line with paper muffin cups. This makes 12 large muffins.
- In a large bowl, stir together 2 1/4 cups flour, baking soda and salt. In a separate smaller bowl, mix together the egg, buttermilk, 1/2 cup melted butter, vanilla and 1 1/2 cups of brown sugar until sugar has dissolved. Pour into the flour mixture and sprinkle the diced apple into the bowl as well. Stir just until everything is blended. Spoon into the prepared muffin tin, filling the cups to the top.
- In a small bowl, stir together 1/2 cup of brown sugar, 1/3 cup flour and cinnamon. Drizzle in 2 tablespoons of melted butter while tossing with a fork until well blended. Sprinkle this over the tops of the muffins.
- Bake for 25 minutes in the preheated oven, or until the tops of the muffins spring back when lightly pressed.
Cabbage Rolls, Deconstructed
Recipe submitted by Diana Ryman, senior secretary, University Communications and Marketing
“Not a traditional holiday recipe, but a good, quick one when nerves are frazzled from too much to do to get ready for the holidays,” says Ryman.
- 1 lb. ground beef
- 1 chopped onion
- 2 1/2 c. shredded cabbage (you can cheat and use coleslaw mix)
- 15 oz. can tomato sauce
- Generous 1/2 c. water
- 2 tsp. dry mustard
- 1 tsp. parsley
- Generous 2/3 c. Minute Rice
- Brown meat and onion in skillet that has been coated with cooking spray. Add cabbage and cook 10 minutes.
- Mix tomato sauce with water, mustard and parsley. Add to skillet. Bring to a boil. Add rice.
- Cover, lower heat and cook five minutes.
White Castle Turkey Stuffing (Taken from the 2000 Crave Time Cookbook published by White Castle)
Recipe submitted by James Knapp, outreach program manager, Vacca Office of Student Services
“With the popularity of slyders on restaurant menus, here is a holiday recipe using the original and still the best slyders,” says Knapp.
- 10 White Castles with pickles removed (available in frozen food section of most supermarkets)
- 1 1/2 cups of celery, diced
- 1 1/4 tsp. ground thyme
- 1 1/4 tsp. ground sage
- 3/4 tsp. coarse ground black pepper
- 1/4 cup chicken broth
- Tear the White Castle hamburgers (buns and meat) into pieces and place in large mixing bowl.
- Add diced celery and seasonings. Toss and add chicken broth. Toss well.
- Stuff cavity of turkey just before roasting.
Note: Allow one White Castle hamburger for each pound of turkey, which will be equivalent to ¾ cup of stuffing per pound. Makes about nine cups (enough for a 10-12 lb. turkey).