Baking learned from grandmas
By Katie Zerr
Planning a wedding, settling into a new community and a new job, one would think her plate is full, but for Kim Neyhart, it is all part of her daily life.
Kim, a sales representative for the Mobridge Tribune and Reminder, has big shoes to fill at her job, taking over clients served by the ultimate salesman Darrell Gill, who recently retired from the business. Taking on that assignment, planning for her June wedding to fiancé Mobridge Police Officer Collin Smith and raising two kittens fills her days. Trips to Pierre to finalize plans for the June 14 wedding has been frustrating for her, but it has made her appreciate her new home.
“Mobridge is just wonderful,” she said. “I go to Pierre and sometimes I find I miss Mobridge.”
It has been a bit difficult planning a wedding in another location, but Kim found help on the Internet. She also found help staying on her budget through sites that offered products from other brides. Not having to pay full price for decorations and other wedding necessities has helped her stay within her budget.
“The Internet can be your friend or your enemy when planning a wedding,” she said. “There are some great ideas there but it can also be very expensive.”
It will be a family affair (she said it would have been small, but she has so many relatives) with many connections to her roots. She will be carrying her grandmother’s prayer book, just as four cousins and an aunt have done before her. Kim’s bouquet also has her grandmother’s jewelry intertwined amongst the flowers.
“We want it to be a joyous occasion,” she said. “My family has been through a lot lately.”
Kim was born in Sturgis but moved to Pierre, where she graduated from high school and also where she met Collin. She is a graduate of the University of South Dakota in Vermillion with a degree in business management.
Kim said she likes cooking and experimenting with seasonings, but baking is what she loves because “everyone likes something sweet.” Collin likes his chocolate cake and chocolate frosting, but his favorite is her Better than Sex Cake (see recipe below.)
She learned to bake from her grandmothers and has fond memories of baking blond brownies with her Grandma Keller (of the West River Keller family) and peanut butter cookies with Grandma Packard.
One of her most vivid memories in grandma’s kitchen was helping to make buns. She asked a cousin to help her onto the counter to take a look and she sat directly on the dough.
“It didn’t rise much after that,” she said.
Kim is an avid reader and loves movies. She said she does miss having the multiple movie choices the couple had in Pierre, but is excited to have the outdoor theater experience of the Pheasant Drive In. She also misses the Zesto, the neighborhood ice cream shop in Pierre.
One of the most surprising things she found in Mobridge is that groceries were not nearly as expensive as she had expected.
“There are some items that more expensive here,” she said. “But if they are that expensive, do I really need them?”
She and Collin are focusing on getting married right now but Kim said they will think about buying a house later on, where they will raise Doctor and Baine, their two cats.
KIM NEYHART’S RECIPES
Sour Cream Raisin Pie
1 9-inch unbaked graham cracker pie crust
1 cup sour cream
3/4 cup white sugar
1 tsp. vanilla extract
1/4 tsp. salt
1/4 tsp. ground nutmeg
1 cup raisins
Preheat oven to 375 F. In a large bowl, combine eggs, sour cream, sugar, vanilla, salt and nutmeg. Beat until smooth, stir in raisins. Pour filling into pie crust. Bake in lower half of preheated oven for 40 minutes or until filling is set. Allow to cool before serving.
1 package graham crackers
1 package chocolate instant pudding
1 package vanilla instant pudding
2 8-ounce packages of Cool Whip
2 cups milk
Handful of mini-chocolate chips
Mix 1 package of chocolate pudding with 1 cup milk and 1 package of Cool Whip. In separate bowl, mix 1 package vanilla pudding with 1 cup milk and 1 package of Cool Whip. Layer bottom of a cake pan with graham crackers, then a layer vanilla pudding, another layer of graham crackers and a layer of chocolate pudding. Top with miniature chocolate chips. Place in fridge before serving.
1 package of fudge striped cookies
1 8-ounce package of Cool Whip
1 small can of mandarin oranges
1 package French vanilla or white chocolate instant pudding
In a large bowl, mix instant pudding with can of mandarin oranges (with half of juice drained out) and package of Cool Whip. Crush cookies and blend with pudding mix. Serve cool.
Better than Sex Cake
1 package devil’s food cake mix
1/2 of a 14-ounce can of sweetened condensed milk
6 ounces caramel ice cream topping
1 8-ounce package of Cool Whip
1 package chopped toffee and chocolate chips or Heath Bar toffee bits.
Follow box directions for cake. When cool, poke holes throughout cake. Drizzle sweetened condensed milk and caramel topping across cake. Frost with Cool Whip, sprinkle with toffee and chips or Heath Bar toffee bits.