Kansas Visitor's Guide 2007/2008 - (Page 70) RECIPES All that Kansas bounty translates into some “mighty good eatin’,” cooking with locally grown ingredients or dining at friendly, small-town cafes across the state. K A NS A S S UNFLOW ER CO OK IES Inspired by Kansas Originals, Wilson. In far western Kansas, Goodland calls itself the “Sunflower Capital of the World.” Farther east along I-70 in Wilson, visitors can stop at Kansas Originals and stock up on nutty sunflower seeds to eat out of hand or stir into baked goods, such as these buttery cookies, a Kansas tradition. In addition to artists’ works, Kansas Originals stocks sunflowers and food products in two stores and online (see Made in Kansas on page 16). 21⁄2 cups all-purpose flour (unsifted) 1 teaspoon baking soda 1 1 1 ⁄2 cup dairy sour cream Dairy sour cream (optional) Snipped fresh chives (optional) 1 teaspoon lemon juice 1. Snap off and discard the woody bases from fresh asparagus spears. Coarsely chop spears. In a medium saucepan, cook asparagus, 1⁄2 cup of the broth and the onion over medium heat for 6 to 8 minutes or until asparagus is tender. Carefully transfer asparagus mixture to a food processor or blender. Cover; process or blend until smooth. 2. In the same medium saucepan, melt butter over medium heat. Stir in flour, salt and black pepper. Stir in the remaining broth. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in asparagus mixture and milk. 3. Stir 1⁄2 cup of the hot soup into sour cream. Add sour cream mixture and lemon juice to the asparagus mixture in saucepan; heat through. 4. If you like, top servings with additional sour cream and sprinkle with chives. M a k e s 6 s i d e - d i s h servings (about 5 cups). Note: For chilled soup, prepare as above, except after heating through let stand for 10 minutes. Cover and chill soup for up to 24 hours. If you like, you can serve chilled soup topped with additional sour cream and snipped chives. PE NDL E TON ’ S A S PA R A G U S S O U P From Pendleton’s Country Market, near Lawrence. Each year between April 15 and Memorial Day, visitors come from far and wide to gather the bounty at John and Karen Pendleton’s 25-acre pick-your-own asparagus farm, a part of Pendleton’s Country Market near Lawrence (www.pendletons.com). The family has a recipe box full of ideas for using the tender shoots. The dish that captured our taste buds is this soup that balances the asparagus’ fresh flavor with the tang of sour cream and lemon. 1 pound fresh asparagus or one 10-ounce package frozen asparagus spears 1 14-ounce can chicken broth 1 ⁄2 teaspoon baking powder ⁄4 teaspoon salt butter, softened 1 cup sunflower-oil margarine or 1 cup granulated sugar 1 cup packed brown sugar 2 large eggs 1 teaspoon vanilla 21⁄4 cups quick-cooking rolled oats 1 cup sweetened shredded coconut 1 cup shelled sunflower seeds 1. In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside. 2. In a large mixing bowl, beat margarine or butter with an electric mixer on medium to high speed for 30 to 40 seconds. Add the granulated and brown sugars; beat mixture until combined. Add eggs and vanilla; beat mixture until well combined. 3. Using the mixer, beat in as much of the flour mixture as you can. Stir ⁄2 cup chopped onion margarine 2 tablespoons butter or 2 tablespoons all-purpose flour 1 1 ⁄2 teaspoon salt ⁄4 teaspoon ground black pepper 1 cup milk 70 Official Kansas Visitors Guide PHOTOGRAPHS, FROM LEFT: BOB STEFKO, MARK THOMAS, JOHN NOLTNER, BOB STEFKO in any remaining flour mixture with a wooden spoon. Stir in the oats, coconut and sunflower seeds just until combined. Cover and chill for at least 1 hour. 4. Remove dough from refrigerator. Drop dough by slightly rounded tablespoons 3 inches apart on an ungreased cookie sheet. Bake cookies in a 350° oven for 8 to 10 minutes or until lightly browned. Let cool on cookie sheet for 1 minute. Transfer cookies to a wire rack to cool. Makes about 48 cookies. Kansas Sunflower Cookie. http://www.pendletons.com
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