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Mount Ayr Record-News
Mount Ayr, Ringgold County, Iowa
Thursday, July 09, 2015, Page 1
Mount Ayr woman to appear
on national cooking show
It is no secret there are some very fine cooks in Ringgold County. One of them will get to show off her skill to a national television audience.
Guelda Barker of Mount Ayr will appear on the cooking show, My Grandmother's Ravioli which is hosted by humorist Mo Rocca. The show airs on The Cooking
Channel. How a grandmother in Ringgold County was selected to appear on the show is due to Barker's grandson, Cory Knedler. Knedler, who is the chairman
of the art department at the University of South Dakota, was watching the show when they asked for submissions from viewers on who should appear
on the show. Knedler sent in his grandmother's name along with some of her favorite receipes (sic). Shortly afterward, the producer of the show interviewed
Knedler and Barker and also sent him pictures. Then, two weeks ago the producer, a chef and an assistant from New York City came to Barker's home for
another interview with her and the rest of the family which were there. Plans call for Rocca, a chef, producer and cameraman to be in Mount Ayr for Ayr
Days. Rocca is also planning to take part in the Ayr Days parade as a guest. The group from the Cooking Channel will also go shopping with Barker to get
the necessary ingredients for the meal. Barker, the chef and Rocca will spend a whole day cooking on Sunday while the cameras roll to put together the
show. Then, Barker's family will enjoy the meal that the group prepares. Barker is not yet sure what the menu will be, but is planning on making a
chocolate cake as part of it. The program featuring Barker will air sometime in September. The show airs on Sundays at 8 a.m. Rocca also regularly
appears on the CBS Sunday Morning show.
Creston News-Advertiser
Creston, Union County, Iowa
Friday, July 17, 2015
Mount Ayr woman to be on National Cooking Show
A 92-year-old Mount Ayr woman will soon make national television.
Guelda Barker will shop for ingredients today and prepare a meal at her home Sunday with Mo Rocca, humorist host for the show “My Grandmother’s Ravioli,” which airs on The Cooking Channel. It’s a weekend Barker has been looking forward to for weeks.
“I can’t wait to see him,” Barker said. “I think he’s going to be a nut. I don’t know what he’ll try to pull!”
She was selected thanks to her grandson Cory Knedler who submitted her name and multiple recipes to the show. Producers from New York City came to her house for an in-person interview and she has also spoken with them recently via Skype.
This weekend is Ayr Days in Mount Ayr and Rocca plans to be her guest in Saturday’s 4 p.m. local parade. They will ride together in her granddaughter Karmen Smith’s red convertible.
On Sunday, Barker and Rocca will start cooking in the morning hours at her house with cameras rolling.
They will complete the meal in the afternoon and serve to her family.
What’s on the menu? Barker said the tentative menu is salad with jello, hot beef sandwich layered with potatoes and gravy and her chocolate cake recipe, which once won grand champion recognition at the Ringgold County Fair.
The show’s crew will also film at Mount Ayr High School where Barker worked as a “lunch lady” for 30 years.
The show featuring Barker and Rocca is expected to air sometime in September on The Cooking Channel.
Mount Ayr Record-News
Mount Ayr, Ringgold County, Iowa
Thursday, July 23, 2015, Page 1
Cooking with Guelda
Creston News-Advertiser
Creston, Union County, Iowa
Tuesday, August 18, 2015
Cooking show featuring Mount Ayr woman airs in September
By Kyle Wilson, CNA managing editor
Get your DVR ready.
Guelda Barker, 92, of Mount Ayr will make her television appearance with Mo Rocca on “My Grandmother’s Ravioli” at 7 p.m. Sept. 23 and 8 a.m. Sept. 27 on The Cooking Channel. It will be the show’s special 50th episode.
“Oh my goodness, filming this episode was so much fun,” Barker said Monday. “There was about 18 to 20 people on the camera crew that came. But, I never did get too nervous with all the lights. I just hope I didn’t say anything I shouldn’t have. I haven’t seen the episode either. I’ll be watching like everyone else next month. I even had the channel put on my TV so I can watch.”
Mo and his camera crew filmed this episode during Ayr Days weekend in Mount Ayr in July.
That weekend, he was Barker’s guest in the Ayr Days parade, the crew shopped at the local grocery store and they prepared a meal together in her kitchen. That meal included 7-Up salad with jello, hot beef sandwich layered with potatoes and gravy and Barker’s famous chocolate cake recipe, which once won grand champion recognition at the Ringgold County Fair.
The show’s crew also filmed at the farm she used to live at south of Mount Ayr and at the high school where Barker worked as a “lunch lady” for 30 years.
“We served the meal to my family at the high school,” Barker said. “They ate on school plates and we went through the line just like kids do. Mo had an apron on and the ugliest hair net I’ve ever seen. It was quite the experience, I tell you.”
Barker was initially selected to appear on this show thanks to her grandson Cory Knedler, who submitted her name and multiple recipes to the show last summer.
“It’s great that this show doesn’t go around focusing on stars,” Knedler said. “They highlight everyday people who have great stories to tell and have made an impact in their community. Guelda certainly made an impact in Mount Ayr. Everyone has a story to tell about her. The whole family had so much fun watching this show be produced and we are all excited to see it air.”
Mount Ayr Record-News
Mount Ayr, Ringgold County, Iowa
Thursday, September 17, 2015, Page 1
Barker TV appearance next week
A Mount Ayr resident will make her national television debut next week. Guelda Barker will be featured on the program "My Grandmother's Ravioli," which
will air on the Cooking Channel Wednesday, September 23 at 7 p.m. and again Sunday, September 27 at 8 a.m. Program host Mo Rocca visited Barker in Mount
Ayr back in July to film the program that will run next week. While here, Rocca and Barker rode in the Ayr Days parade, and scenes from his visit in
Mount Ayr are likely to be included during the program. In addition, Barker's episode is being highlighted as the 50th of the program. The Cooking
Channel may be found on Channel 297 on Mediacom, Channel 113 on Dish Network and Channel 232 on DirecTV systems.
Creston News-Advertiser
Creston, Union County, Iowa
Thursday, September 24, 2015, Page 1
Mount Ayr woman to appear on national cooking show
It is no secret there are some very fine cooks in Ringgold County. One of them will get to show off her skill to a national television audience.
Guelda Barker of Mount Ayr will appear on the cooking show My Grandmother’s Ravioli, which is hosted by humorist Mo Rocca. The show airs on The Cooking Channel.
How a grandmother in Ringgold County was selected to appear on the show is due to Barker’s grandson, Cory Knedler.
Knedler, who is the chairman of the art department at the University of South Dakota, was watching the show when they asked for submissions from viewers on who should appear on the show. Knedler sent in his grandmother’s name along with some of her favorite recipes.
Shortly afterward, the producer of the show interviewed Knedler and Barker and also sent him pictures.
Then, two weeks ago the producer, a chef and an assistant from New York City came to Barker’s home for another interview with her and the rest of the family which were there.
Plans call for Rocca, a chef, producer and cameraman to be in Mount Ayr for Ayr Days. Rocca is also planning to take part in the Ayr Days parade as a guest.
The group from the Cooking Channel will also go shopping with Barker to get the necessary ingredients for the meal
Barker, the chef and Rocca will spend a whole day cooking on Sunday while the cameras roll to put together the show. Then, Barker’s family will enjoy the meal that the group prepares. Barker is not yet sure what the menu will be, but is planning on making a chocolate cake as part of it.
The program featuring Barker will air sometime in September. The show airs on Sundays at 8 a.m. Rocca also regularly appears on the CBS Sunday Morning show.
The Cooking Channel
"My Grandmother's Ravioli", Episode: CCGMR-409H
Guelda Barker, 93, is a charming grandmother from the small town of Mount Ayr, Iowa, population 1689. Guelda is a retired lunch lady who wowed the kids with all her many specialties, from hot beef sandwiches, to chocolate cake and her beloved cinnamon rolls. Mo Rocca visits Guelda during Mount Ayr's annual town festival, "Ayr Days", which has a parade and lots of good cheer.
Tune in September 27, 2015, 9:00 a.m. Eastern Time
RECIPES IN THIS EPISODE
Addictive Cookies, Recipe courtesy of Guelda Barker
| TOTAL TIME: | | 2 hr. 20 min. |
| Prep: | | 10 min. |
| Inactive Prep: | | 2 hr. |
| Cook: | | 10 min. |
| Yield: 24 cookies | | Level: Easy |
| INGREDIENTS: | | |
| 1 cup margarine | | One 3-ounce pkg. cream cheese |
| 1 cup sugar, plus more for sprinkling | | 1 egg yolk |
| 1 teaspoon almond extract | | 2 cups flour, plus more for dusting |
| 1/2 teaspoon vanilla extract | | |
DIRECTIONS:
Using an electric hand mixer, beat the margarine, sugar, almond extract, vanilla extract, cream cheese and egg yolk until smooth. Add the flour and beat on low speed until combined. Wrap the cookie dough in plastic wrap and chill for 2 hours.
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
On a floured surface knead the dough into a soft ball. Roll the dough out to 1/4-inch thick and cut with a 1-inch cookie cutter.
Place the cookies on the prepared baking sheet. Sprinkle with sugar, then bake until golden brown, 7 to 10 minutes.
Canned Roast Beef, Recipe courtesy of Guelda Barker
| TOTAL TIME: | | 13 hr. 15 min. |
| Prep: | | 15 min. |
| Inactive Prep: | | 12 hr. |
| Cook: | | 1 hr. |
| Yield: 8 Servings | | Level: Intermediate |
| INGREDIENTS: | | |
| One 3-pound chuck roast, cubed | | Salt |
| 1 large onion, cut into eighths | | |
DIRECTIONS:
Special equipment: eight 1-pint canning jars with lids
Bring 1 gallon of water to a boil. Place a dishtowel on the bottom of another large stockpot to prevent the jars from moving. Add 4 inches of the hot water to the second pot and bring back to a boil. Lower the jars upside-down along with the lids into the water and boil for 15 to 20 minutes. Remove the jars from the water and cool completely.
Fill the jars with the chuck roast, leaving 1 inch of space at the top. Next add a piece of onion to each jar, followed by 1 teaspoon of salt. Then fill each jar with some of the boiling water. Remove any air bubbles by inserting a butter knife into the jar and pressing out the bubbles. Wipe the rims of the jars with a damp cloth and tighten the lids onto the jars.
Bring another gallon of water to a boil. Place another clean dishtowel in the bottom of an empty stockpot. Lower the jars using a jar lifter. Add enough of the boiling water to cover the jars by at least 1 inch. Increase the heat to high and bring the water back to a boil; cover and cook until the temperature reaches 180 degrees F. Continue cooking, maintaining this temperature, for 30 to 40 minutes. The jars are sealed when the center of the lid is pushed in.
Place the jars on a cooling rack and rest, undisturbed, for at least 12 hours and up to 24 hours.
Label each jar with the date and store in a cool, dark place.
Hot Beef Sandwich, Recipe courtesy of Guelda Barker
| TOTAL TIME: | | 13 hr. 40 min. |
| Prep: | | 15 min. |
| Inactive Prep: | | 12 hr. |
| Cook: | | 1 hr. 25 min. |
| Yield: 10 servings | | Level: Intermediate |
| INGREDIENTS: | | CANNED ROAST BEEF: |
| One 3-pound chuck roast, cubed | | Salt |
| 1 large onion, cut into eighths | | |
INGREDIENTS: | | HOT BEEF SANDWICH: |
| 8 cups beef broth | | 1/2 cup whole milk |
| 2 tablespoons cornstarch | | 3 tablespoons margarine |
| Kosher salt | | Freshly ground black pepper |
| 3 pounds Idaho potatoes, peeled & diced | | 10 slices white bread |
DIRECTIONS:
Special equipment: eight 1-pint canning jars with lids
For the roast beef: Bring 1 gallon of water to a boil. Place a dishtowel on the bottom of another large stockpot to prevent the jars from moving. Add 4 inches of the hot water to the second pot and bring back to a boil. Lower the jars upside-down along with the lids into the water and boil for 15 to 20 minutes. Remove the jars from the water and cool completely.
Fill the jars with the chuck roast, leaving 1 inch of space at the top. Next add a piece of onion to each jar, followed by 1 teaspoon of salt. Then fill each jar with some of the boiling water. Remove any air bubbles by inserting a butter knife into the jar and pressing out the bubbles. Wipe the rims of the jars with a damp cloth and tighten the lids onto the jars.
Bring another gallon of water to a boil. Place another clean dishtowel in the bottom of an empty stockpot. Lower the jars using a jar lifter. Add enough of the boiling water to cover the jars by at least 1 inch. Increase the heat to high and bring the water back to a boil; cover and cook until the temperature reaches 180 degrees F, and cook, maintaining this temperature, for 30 to 40 minutes. The jars are sealed when the center of the lid is pushed in.
Place the jars on a cooling rack and rest, undisturbed, for at least 12 hours and up to 24 hours.
Label each jar with the date and store in a cool, dark place.
For the sandwich: In a large saucepan, bring the beef broth to a boil.
In a small bowl, mix the cornstarch with 1/2 cup cold water. Whisk the cornstarch mixture into the broth, and then cook until the mixture thickens, about 2 minutes. Remove from the heat and keep warm for later use.
Add the potatoes to a large pot of salted water. Bring to a boil and cook until tender, about 15 minutes. Drain and return the potatoes to the pot. Add the milk and margarine, and mash together until smooth. Season the mashed potatoes with salt and pepper.
In a medium saucepan, heat 4 containers of the beef until warmed through.
To serve, place a slice of bread on a plate, then a scoop of the hot beef on top, followed by a scoop of the mashed potatoes. Repeat for the remaining slices of bread, the hot beef and mashed potatoes. Ladle the gravy generously over the top, and serve.
Cinnamon Rolls, Recipe courtesy of Guelda Barker
| TOTAL TIME: | | 2 hr. 30 min. |
| Prep: | | 30 min. |
| Inactive Prep: | | 1 hr. 30 min. |
| Cook: | | 10 min. |
| Yield: 15 servings | | Level: Intermediate |
| INGREDIENTS: | | CINNAMON ROLLS: |
| One 1/4-ounce package yeast | | 1/4 cup shortening, plus more for greasing |
| 3/4 cups plus 1 teaspoon granulated sugar | | 1 egg |
| 3/4 cup lukewarm water | | 3 1/2 cups flour, plus more for dusting |
| INGREDIENTS: | | FILLING: |
| 1 1/2 cups granulated sugar | | 1/4 cup margarine |
| 2 teaspoons ground cinnamon | | |
| INGREDIENTS: | | FROSTING: |
| 1 cup confectioner's sugar | | 1 teaspoon vanilla extract |
| 3 tablespoons margarine | | 3 tablespoons milk |
DIRECTIONS:
For the rolls: Dissolve the yeast and 1 teaspoon of the sugar in 3/4 cup warm water. Let stand for 10 minutes until the mixture becomes bubbly.
In a large bowl, stir together the remaining 3/4 cup sugar, the milk, shortening and egg. Using a wooden spoon, mix in the flour until the dough comes together and pulls away from side of the bowl. Pour the dough out onto a floured cutting board and knead for about 5 minutes.
Place the dough into a greased bowl, cover with plastic wrap, and then store in a warm place until doubled in size, about 1 hour.
For the filling: Meanwhile, in a small bowl, mix together the sugar and cinnamon, and then set aside for later use.
Punch the dough down and turn out onto a floured cutting board. Cut the dough in half and use a rolling pin to roll into two 1/4-inch-thick rectangles. Spread 2 tablespoons of the margarine over each rectangle of dough. Sprinkle half of the cinnamon sugar onto each rectangle of dough, then, starting on the long side, roll the pieces of dough into logs and cut in 1-inch slices.
Place the rolls onto a baking sheet 1-inch apart and press them down slightly. Place the baking sheet in a warm place to proof until doubled in size, 30 minutes.
Preheat the oven to 350 degrees F.
Bake the cinnamon rolls for 30 minutes. Cool the rolls slightly.
For the frosting: Using an electric mixer, mix the confectioner's sugar, margarine and vanilla extract until smooth. Add the milk until the frosting reaches a runny consistency.
Pour the frosting over the cinnamon buns and serve.
7-UP Salad, Recipe courtesy of Guelda Barker
| TOTAL TIME: | | 8 hr. 20 min. |
| Prep: | | 20 min. |
| Inactive Prep: | | 8 hr. |
| Cook: | | - |
| Yield: 10 to 12 servings | | Level: Easy |
| INGREDIENTS: | | |
| Two 3-ounce pkgs. lemon gelatin powder (Jell-O) | | 1 1/2 cups lemon-lime soda (7-Up) |
| Two 8-ounce pkgs cream cheese, room temperature | | 2 drops green food coloring |
| One 6-ounce can crushed pineapple, drained | | |
DIRECTIONS:
Prepare the gelatin according to the package directions, then cool to room temperature.
Using an electric mixer, blend the cream cheese and pineapple until smooth. Whisk the cream cheese mixture into the cooled gelatin liquid until thoroughly combined. Stir in the soda and food coloring. Pour the mixture into a 9-by-13-inch baking dish. Refrigerate until the salad is set, overnight.
Serve the salad cold.
Blue Ribbon Chocolate Cake, Recipe courtesy of Guelda Barker
| TOTAL TIME: | | 1 hr. 25 min. |
| Prep: | | 15 min. |
| Inactive Prep: | | 20 min. |
| Cook: | | 50 min. |
| Yield 16 servings | | Level: Easy |
| INGREDIENTS: | | CHOCOLATE CAKE: |
| Shortening, for greasing | | 1 cup flour |
| 1 cup heavy cream | | 3 tablespoons cocoa powder |
| 1 cup sugar | | 1 teaspoon baking soda |
| 2 eggs | | 1 teaspoon vanilla extract |
INGREDIENTS: | | CHOCOLATE FROSTING: |
| 1 cup heavy cream | | 1 tablespoon cocoa powder |
| 1 cup sugar | | 1 teaspoon vanilla extract |
DIRECTIONS:
For the cake: Preheat the oven to 350 degrees F. Grease an 8-by-8-inch baking pan.
Using a stand mixer fitted with the paddle attachment, mix the cream, sugar and eggs together. Sift the flour, cocoa powder and baking soda over a piece of wax paper or a large bowl. Add the dry ingredients to the wet ingredients and mix until light and fluffy. Stir in the vanilla extract. Pour the batter into the prepared pan and bake for 30 minutes.
Cool the cake completely in the pan.
For the frosting: In a medium saucepan set over medium heat, bring the cream, sugar and cocoa to a simmer, stirring to dissolve the sugar, about 5 minutes.
Continue to cook until a candy thermometer inserted in the mixture reaches the soft-ball stage or 238 degrees F, about 20 minutes. To test for the soft-ball stage, scoop a teaspoon of the frosting into a bowl of cold water. When rolled between your fingers, the frosting in the cold water should form a soft ball. Remove the frosting from the heat, and stir in the vanilla.
Working quickly, spread the frosting over the top of the cake. Let the frosting stiffen up on the cake, about 20 minutes.
Cut the cake into 2-by-2-inch squares, and then serve.
cookingchanneltv.com/shows/my-grandmothers-ravioli/400/walking-on-ayr.html
Photographs courtesy of Creston News-Advertiser, Mount Ayr Record-News, cookingchanneltv & Mount Ayr Chamber of Commerce
Transcriptions by Sharon R. Becker, September of 2015
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