Sara will bring the dessert
By Travis Svihovec
When it comes to producing goods in the kitchen, Sara Bertsch leans more toward baking a dessert than producing the main meal.
“Sometimes I forget the key ingredient because I want to get through it faster,” she said. “Dinners take so long.”
Sara, 20, is the summer intern at the Mobridge Tribune. She started Monday and will jump right into the production of the Tribune’s annual Sitting Bull Stampede rodeo edition. She’s between her sophomore and junior years at South Dakota State University and is majoring in journalism. She completed one year at Minnesota State University-Moorhead before transferring to SDSU.
Sara is a 2012 graduate of Eureka High School. Her father Joel runs JB Auto Body and is an organic farmer. Her mother, Deanne, is a Mobridge High School graduate and sells cleaning products from their home. Deanne’s parents are Dennis and Sandy Rische. Sara’s aunts, Donna Gosch and Dennise Hoffman, live in Mobridge, as does her uncle, Duane Rische. Sara will live with Donna and Luke Gosch this summer. Sara has two sisters. Shelby is 5 and Sydney is 7.
Joel and Deanne lived in Mobridge about 20 years ago. Sara lived here until she was 2. Her family has had many gatherings here, so she’s familiar with the area. She’s looking forward to drive-in movies and hanging out with her family this summer, even though she knows she’ll be busy with her work duties.
Sara played golf during high school and twice qualified for the State B tournament. She’s also an avid reader and especially enjoys science fiction. During high school she was involved with National Honors Society, Fellowship of Christian Athletes and FCCLA, and was class president in her sophomore and senior years.
Sara is taking classes pertaining to both broadcast and print journalism.
“I really like working at a newspaper and reporting,” she said. “I like magazine writing too, and I plan to stay somewhere in the journalism field.”
Among her cooking specialties are cake and, most recently, chocolate chip cookie bars, which disappeared rather quickly.
“Apparently they were pretty good,” she said.
She hasn’t picked up on the art of making the perfect kuchen yet.
“I’ve watched my grandma make it but I’ve never made it on my own,” she said. The Eureka area has lots of excellent kuchen makers, and the young and inexperienced bakers are content to leave it to the experts, she said.
With two years of college left, Sara hasn’t decided exactly where she’d like to live after earning her degree. She knows there might be advantages to living in a big city, but she’s been a small town girl all her life.
“I’d miss knowing everyone in a small town,” she said.
SARA BERTSCH’S RECIPES
Chocolate Chip Cookie Bars
1 box yellow cake mix or white cake mix
2 eggs beaten
1 stick melted butter
2 cups chocolate chips
Mix together and put into a 9 by 13-inch greased pan and bake at 350 F for 20 to 25 minutes.
2 cups warm milk
1/2 cup sugar
1 pkg. yeast
1/2 cup oil
1 tsp. salt
2 eggs, beaten
6 cups flour
Dissolve the sugar and yeast in the milk. Add salt and eggs. Add flour as needed to make soft dough. Set aside in a covered bowl to rise until doubled (approx an hour).
1 qt. cream
1 cup sugar
Fruit of your choice
1/2 tsp. cinnamon
1 tsp. sugar
Mix the cream, eggs, sugar and salt and cook stirring until thickened. Cool. This recipe will make 8 kuchens. Divide the dough into 8 balls. Roll them out and press into greased pie tins. Add the cut up, drained fruit of your choice and pour custard on top. Sprinkle the top with a little cinnamon. Bake at 350 degrees until slightly browned, about 20 minutes. Refrigerate or freeze leftovers.
2 cups vanilla ice cream
6 oz frozen grape juice (or as much as you want for flavor)
1 cup milk
Add all ingredients to a blender. Mix until smooth. Add more milk if needed and serve immediately.
Peanut Butter Oat Bars
2/3 cup melted butter
1/4 cup peanut butter
1 cup packed brown sugar
1/4 cup Karo syrup
1/4 tsp. vanilla
4 cups quick oats
Combine butter, peanut butter, brown sugar, Karo syrup and vanilla. Add the quick oats 1 cup at a time. Place into a 9 by 13-inch pan and press down. Bake at 400 F for 10 to 12 minutes or until golden brown. Take them out and let cool.
1 cup chocolate chips
1/3 cup peanut butter
½ cup peanut butter chips
Melt together and pour over bars.
3 oz. cream cheese
1/3 cup powdered sugar
1 tsp. ground cinnamon
1/2 cup softened butter
1 cup fruit preserves
1 cup sifted all-purpose flour
Preparation: cream butter with cream cheese, then beat in flour. Shape dough into a ball and wrap it in plastic wrap or foil. Chill overnight.
Take the dough ball out of the fridge and leave for half hour to reach room temp. Preheat oven to 375 F. Roll the dough out thinly and cut the disks with 3 or 4 inch cookie cutters. Put spoonful of preserves in the middle of each one, moistening the edges with some water. Fold the dough disks over and press the edges together.
Bake for 18 minutes on an ungreased cookie sheet. Then roll into powdered sugar mixed with ground cinnamon.
People Puppy Chow
1 stick butter
1 cup peanut butter
2 cups chocolate chips
Melt these together and pour over the cereal.
1 box Crispix
2 cups powdered sugar
Put 1 cup powdered sugar in paper bag. Pour the mix over cereal in a bag and put rest of the powdered sugar on top and shake the bag.