Baking enjoyable, great therapy
By Sandy Bond
Baking ranks right up there with sewing as Jessica’s Lipp’s favorite hobbies.
“Many people my age don’t like to sew or even bake,” she said. “I took three years of sewing in high school and I found I enjoyed it. I have a Brother sewing machine that I received as a gift; I never really got a chance to use it since my husband Shayne and I have always lived in small apartments. We bought our first house in Mobridge, so now I have room to use it.”
Baking, she said, is enjoyable and great therapy.
“For our son Garrett’s third birthday, he wanted an “Incredible Hulk” birthday cake,” she said. “My sister-in-law Nicole made Garrett’s second year birthday cake. I felt, ‘that’s something Mom should do!’”
Knowing it would be very time-consuming, she said, she took the plunge, creating a cake with homemade butter cream frosting with a green “Incredible Hulk” motif.
“It did turn out well, if I do say so myself,” she said.
“I do like cooking, I like eating and I love the ‘wow’ factor I derive from it, ” she said, “I just don’t like the part of figuring out what to cook!”
The chocolate chip cookies, she said, have a very thick batter and it’s difficult to fold in the last few cups of flour. It probably was the reason Shayne purchased a KitchenAid mixer for her for Christmas this year.
“I think he was tired of stirring the batter for me,” she said.
Garrett is a real picky eater, she said, but the entire family’s favorite meal is tater tot casserole.
In 2011, Jessica and her husband Shayne relocated to Mobridge from Aberdeen. As a member of the 200th Engineering Company, he was being deployed to Afghanistan.
“We just wanted to be in a smaller town,” she said.
The daughter of Jeff and Elizabeth Greger, Jessica and her brother Justin, 21, were born in Mobridge but grew up in Aberdeen where there dad was employed by Cardinal Tool and their mom, 3M.
The son of David and Sheila Lipp of Mobridge, Shayne is employed by Quenzer Electric, she said. The family ranches a little west of Mobridge and east of Timber Lake. Sheila works in admissions at the Mobridge Regional Hospital.
After graduating from Aberdeen Central High School in 2007, Jessica attended Mitchell Vocational Technical Institute where she studied to become a medical secretary and transcriptionist.
“I found it wasn’t something that I would be happy in,” she said.
After moving to Mobridge, the family was considering purchasing a new sofa and visited Vojta Slumberland.
“I wasn’t feeling very well,” Jessica said. “And I felt I was a bit grumpy after looking for just the right sofa and circling the store three times. Was I surprised when Stephanie Vojta contacted my mother-in-law and asked if I might want a job as a sales associate. I guess I must have made a good impression after all!”
Kristan Feiock, the bookkeeper at Slumberland, she said, is a fantastic decorator; she has a great eye.
“She tells me where a piece of furniture or accessory would look best,” she said. “I just help her move it.”
A self described people person, the best part of being a sales associate is the ability to continue to have contact with our customers Jessica said.
“Our service doesn’t end with the sale,” she said. “That, I find is a lot of fun.”
The family shares their home in Mobridge with cats Knoxon and Kiara.
“I really like living in Mobridge, the people, and the proximity to the beautiful river,” she said.
JESSICA LIPPS RECIPES
2 cups uncooked egg noodles
1/2 lb. lean ground beef
1 onion (chopped)
2 cloves garlic (minced)
1 green bell pepper (chopped)
1 cup sliced pepperoni sausage
16 oz. pizza sauce
4 Tbsp. milk
1 cup shredded mozzarella cheese
Cook noodles according to package directions. Preheat oven to 350 degrees. In a medium skillet over medium high heat, brown the ground beef with the onion garlic and green bell pepper. Drain excess fat. Stir in the noodles, pepperoni, pizza sauce, and milk. Mix well. Pour this mixture into 2-quart casserole dish. Bake at 350 degrees for 20 minutes. Top with cheese and then bake for another 5 to 10 minutes.
Chocolate Chip Cookies
1 cup butter (softened)
1 cup white sugar
1 cup packed brown sugar
2 tsp. vanilla extract
3 cups all-purpose flour
1 tsp. baking soda
2 tsp. hot water
1/2 tsp. salt
2 cups milk chocolate chips
Preheat oven to 350 degrees. Cream together the butter, white sugar, brown sugar until smooth. Beat in eggs one at a time. Stir in the vanilla. Dissolve baking soda in hot water. Add to butter along with salt. Stir in flour, chocolate chips. Drop by large spoonfuls onto ungreased pans. Bake for about 10 minutes in the preheated oven or until edges are nicely browned.
2 1/2 lbs. baby red potatoes (sliced into bite-sized pieces)
1/2 regular pkg. uncooked bacon (finely diced)
1 medium onion (diced)
1/4 bunch celery (diced)
8 cups milk
4 cups water
4 chicken bullion cubes (use a cup of the hot potato water to dissolve; then use the cup of hot water in place of one of the above cups of water)
1 tsp. salt
1 tsp. black pepper
3/4 cup salted butter
3/4 cup flour
1/4 bunch freshly chopped parsley
1 cup whipping cream (for garnish)
Fried bacon bits
Green onions (chopped)
In a large pot, boil potatoes in water for 10 minutes. Drain and set aside. In sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more. Add onion and celery to bacon pan over medium high heat until celery is tender (approx. 5 minutes). To the large potato pan, add milk, water, bullion, salt and pepper. Cook over medium heat until mixture is very hot (approx. 8 minutes), stirring often. Do not let mixture boil. In small, heavy saucepan, melt butter. Add flour and mix well. Cook over medium low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy (approx. 4 minutes). Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions, or all three.