• Wed
    Dec 18
    8:00 pm -
    9:00 pm
  • Fri
    Dec 20
    8:00 am -
    9:00 am



It's the Indian Hills Culinary crew along with musician Tom Allen tonight for 60 minutes of delicious radio.  Join us for a menu of holiday fare-turkey and turkey dressing, roasted potatoes, cabbage rolls, Christmas mice(?), and maybe an apple tart.

LISTEN on the KRUU STREAM: Wednesday at 7PM

Friday at 7AM


It's perfect listening on KRUU's Great Taste for holiday party ideas as Chef Julia Punj prepared oysters-raw with a riff on traditional cocktail sauce, baked motoyaki style, and pan-fried with a salsa verde. 

Yule LogFor dessert, Danielle George created a yule log with fresh-baked chocolate wafer cookies and whipped cream (recipe below), and sculpted it to look like a real log.  It that wasn't Donutsenough to challenge our holiday-enriched waistlines, Brandon Neil fried up sour cream old-fashioned donuts.  You can catch Brandon and Danielle plus their bakery treats at the Farmer's Market on Saturdays at the Senior Center.  Warning:  They are out of town for the holidays, but back after the first of the year.

Thanks to Tom Allen for covering a Pete Seeger classic, and for all the musical charm he lends the program.

The next LIVE show is Wednesday, January 28, but you can catch Great Taste on KRUU every Wednesday at 7:00 pm and Friday at 7am CST. 

Adapted from Alice Medrich’s Pure Dessert

These cookies are very versatile; they are lovely just as they are, perfect with milk, coffee or ice cream or combined with other cookies to give as a hostess gift. They make excellent crumb crusts and icebox cakes (or Yule Logs). If you do use them in an icebox cake, give it plenty of time to soften in the fridge.
Makes 50 to 60 1 3/4-inch wafers. However, if you cut thinner than suggested, the yield will be more.

1 1/2 cups (6.75 ounces) all-purpose flour
3/4 cup (2.4 ounces) unsweetened cocoa powder (see Note)
1 cup plus 2 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
14 tablespoons (1 3/4 sticks) unsalted butter, slightly softened
3 tablespoons whole milk
1 teaspoon pure vanilla extract

Note: The cocoa you use will define the taste of these cookies, so be sure to use a high quality one.

Combine the flour, cocoa, sugar, salt, and baking soda in the bowl of food processor and pulse several times to mix thoroughly. Cut the butter into about 12 chunks and add them to the bowl. Pulse several times. Combine the milk and vanilla in a small cup. With the processor running, add the milk mixture and continue to process until the mixture clumps around the blade or the sides of the bowl. Transfer the dough to a large bowl or a cutting board and knead a few times to make sure it is evenly blended.

Form the dough into a log about 14 inches long and 1 3/4 inches in diameter. Wrap the log in wax or parchment paper or foil and refrigerate until firm, at least one hour, or until needed.

Position the racks in the upper and lower thirds of the oven and preheat the oven to 350°F. Line the baking sheets with parchment paper. Cut the log of dough into slices a scant 1/4-inch thick. If you are trying to create wafers as thin as the commercial ones, cut closer to  an 1/8 of inch and shorten the baking time, if necessary. Place them one inch apart on the lined sheets (cookies will spread). Bake, rotating the baking sheet from top to bottom and back to front about halfway through baking, for a total of 12 to 15 minutes. The cookies will puff up and deflate; they are done about 1 1/2 minutes after they deflate.

Cool the cookies on the baking sheets on racks, or slide the parchment onto racks to cool completely. These cookies may be stored in an airtight container for up to two weeks or be frozen for up to two months.

Note: These cookies should crisp as they cool. If they don’t, you’re not baking them long enough, says Medrich — in which case, return them to the oven to reheat and bake a little longer, then cool again.

Adapted from America's Test Kitchen
Yield: 4-6 servings

In addition to it's minty flavor, the peppermint cream also adds a burst of color when you cut into the log. Its pink and white and red color is a nice contrast to the dark wafers and chocolate frosting. However, if you do not like the taste of peppermint, feel free to leave the candies and peppermint extract out. The result will be the traditional icebox flavor, which is wonderful as well.

20 round red- and white-striped hard peppermint candies (candy canes will work too)
2¾ cups heavy cream
½ cup confectioners’ sugar
½ teaspoon vanilla extract
¼ teaspoon peppermint extract
36 chocolate wafers
¼ cup cocoa powder, sifted

1. MAKE PEPPERMINT CREAM: Process candies in food processor until crushed but not ground. With electric mixer, beat 1½ cups cream, ¼ cup sugar, vanilla, and peppermint extract in large bowl until soft peaks form. Using rubber spatula, fold crushed candy into peppermint cream.

2. MAKE COOKIE STACKS: Spread 1 tablespoon peppermint cream on chocolate wafer. Top with another wafer and repeat 4 more times to produce stack of 6 wafers with cream in between each cookie. Make 6 stacks, each with 6 wafers. Spread 1 tablespoon peppermint cream on top of 5 stacks, leaving 1 stack plain.

3. MAKE LOG: Lay cookie stacks on sides and press together end to end, making one 16-inch log (plain stack without cream on top wafer should be placed at end). Wrap log in plastic and freeze until firm, at least 5 hours or up to 1 week.

4. TRIM LOG: With electric mixer, beat remaining 1¼ cups cream, remaining ¼ cup sugar, and cocoa in large bowl until stiff peaks form--but be careful not to overbeat!! You want it to be firm enough to be spreadable but not so whipped it looks grainy or curdled. Cut thin piece diagonally from one end of frozen log and discard. Cut 2-inch piece diagonally from other end of frozen log and set aside. This piece will be used as the 'branch.'

5. MAKE BRANCH: Transfer frozen cake to serving platter. Spread all but ½ cup cocoa cream evenly over top, sides, and ends of log. Press reserved 2-inch piece on top of log to make branch, placing it several inches from one end of log. Cover branch with remaining cocoa cream.

6. DECORATE LOG: Drag tines of fork down length of log to simulate bark. Freeze until firm, at least 3 hours or up to 2 days. Before serving, let stand at room temperature for 20 minutes. Garnish: You can sift cocoa and then confectioner's sugar over the log, then sprinkle with crushed peppermint, or garnish however you see fit!