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Indoors is her turf

By Staff | May 4, 2012

Sharon Ingebritson serves a piece of her Better Than Anything buttermilk chocolate cake. Her French pastry bars and oatmeal cookies are visible on the table.


Farm News staff writer

HUBBARD – Like many farm couples, Tom and Sharon Ingebritson’s time is taken up with children, grandchildren and chores.

However, Sharon Ingebritson describes it more succinctly.

“He has his turf, and I have mine,” she said.

Ingebritson’s Better Than Anything buttermilk chocolate cake.

Ingebritson’s turf is inside the home where she enjoys decorating according to the season or holiday. Her love of decorating has put her in the business of decorating and doing house cleaning in a 30-mile area of Hubbard.

Tom Ingebritson’s turf is outside where he is in charge of the farming operation, raising crops and cattle. He is active in the Hardin County Cattlemen organization.

They do share cooking duties, but even then there is a division of labor with Tom Ingebritson cooking the meat, while Sharon prepares the rest of the meal.

His specialty is barbecuing year round.

The Ingebritson farm has been Sharon’s home for all her life, living in the same house except for three years she said.

On Sharon Ingebritson’s kitchen table are two of her favorite activities, decorating and cooking.

Tom Ingebritson grew up as a city boy in nearby Iowa Falls. He had an aunt and uncle who lived on a farm near Iowa Falls who instilled in him his love of farming and the desire to farm.

During the busy season, meals are served in the field or a part of the farm shop is set up to serve meals. Sharon Ingebritson said meals are served at 5:30 to husband Tom and their son who farms nearby and independently.

Sharon Ingebritson said it is a “full course meal” with mashed potatoes, gravy, roast beef and dessert and one of the best parts of the day.

Off-farm activities for Sharon Ingebritson include volunteering at the Hubbard Care Center for the past six years.

Of the residents, she said, “I like to put a smile on their faces.”

An activity she organized a year ago was held during the Royal Wedding in London when Sharon Ingebritson staged a royal wedding at the care center including having a high tea.

Sharon Ingebritson can be found walking six miles a day around Hubbard.

The Ingebritsons are parents to their son Aaron, married to Aliana, and a daughter Sherri who lives in Omaha with her husband Darren.

Sherri has children, ages 12, 9 and 6, and Sharon Ingebritson said they are the “love of my life.”

Despite living in Omaha, their grandchildren have participated in the bucket calf competition held at the Hardin County Fair for several years.

Married for 44 years, the Ingebritsons have full active lives and the subject of retirement does not come up in their discussions.

Memphis rub

(Based on Steven Raichlen’s recipe in The Barbecue! Bible)

1/4 cup paprika (sweet or smoked)

1 tablespoon dark brown sugar

1 tablespoon granulated sugar

2 teaspoons salt

1 teaspoon celery salt

1 teaspoon freshly ground pepper

1 to 3 teaspoons cayenne pepper, to taste

1 teaspoon dry mustard

1 teaspoon garlic powder

1 teaspoon onion powder

In jar, combine all ingredients; stir to mix, then put on lid and shake. Rub can be stored in airtight container for up to 6 months.

Natural beef burgers

1 pound of the best ground beef on hand

1 egg

1 teaspoon Worcestershire sauce

1 teaspoon dried minced onion

1 clove garlic, minced

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup old-fashioned oats

1/4 cup shredded cheese, optional

In large bowl, place beef. In separate bowl, whisk together egg, Worcestershire, dried onion garlic, salt and pepper.

Add to ground beef, along with oats and cheese. (Add cheese to meat before cooking so it will be evenly distributed, and you won’t overcook the burgers waiting for the cheese to melt.)

With your hands, mix together thoroughly. Form four patties about 1/2-inch thick.

Grill burgers over medium-high heat for 3 to 4 minutes per side, depending on how done you like them.

Serve on toasted buns with lettuce, onion, tomatoes, mayonnaise whatever you like. Yields 4 burgers.

Oatmeal cookies

1 1/4 cup flour

1 teaspoon baking soda

1 cup margarine, softened

1/4 cup sugar

3/4 cup firmly packed brown sugar

1 small package Jello brand vanilla instant pudding

2 eggs

3 1/2 cups quick cooking rolled oats

Can add: raisins or chocolate chips

Mix all together. Bake cookies at 350 degrees for 10 to 12 minutes.

French pastry

2 1/2 cups flour

1 tablespoon sugar

1 teaspoon salt

1 cup lard

1 egg yolk


Apple or cherry pie filling mixture (fresh or canned)

1 egg white

Put flour, sugar, salt and lard in bowl and blend. Add egg yolk in measuring cup and add milk to make 1/2 cup. Add to flour mixture. Roll out half of dough and spread in an 11-by-16-inch cookie sheet. Add fresh apple or fresh cherry mixture.

Ingebritson uses five apples peeled and sliced mixed with sugar to taste, apple spice, cinnamon and tapioca.

Or you could use a can of apple or cherry pie filling. Roll out rest of dough.

Put on top of apples or cherries. Beat egg white and spread over top layer.

Bake at 350 degrees for 45 minutes.

Better Than Anything Buttermilk Chocolate Cake

Bring to boil:

1 cup water

1 stick butter

1/2 cup oil

Pour over:

2 cups sugar

2 cups flour

1/4 cup cocoa


1 1/2 teaspoon soda dissolved in 1/2 cup buttermilk

2 beaten eggs

1 teaspoon vanilla

Mix well. Bake 20 minutes or until done at 350 degrees.

Let stand 5 minutes. Then poke holes all over hot cake.

Pour over cake:

1/2 can Eagle brand sweetened condensed milk.

Let stand 5 minutes and then pour over cake:

1 jar caramel sauce ( I ngebritson uses Tastefully Simple caramel sauce)

Cool in refrigerator.

Then top with Cool-whip and English Toffee Bits

Snickers salad

7 Snicker bars, sliced thinly

2 8-ounce containers Cool-Whip

1 package Instant French Vanilla pudding

Mix all together. Refrigerate until time to serve.

Contact Clayton Rye at crye@wctatel.net.

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