The Co-op Pantry

BY MARY DELPH

In this issue of the Co-op Pantry, the AFC ladies who bring you the magazine each month are sharing their favorite Thanksgiving recipes. We are excited to share these from our family to yours.

My maternal grandmother retained a good many parts of her British heritage, these being part of it. - Mary Delph, Associate Editor and milk mixture. Bake the scones for 12-15 minutes, until golden and firm. Remove the baked scones from the oven and let them cool for 30 minutes. If you like softer scones, cover them with a clean tea towel as they cool.

Note from Mary: Serve with Devonshire cream, recipe below, and strawberry jam.

Devonshire Cream

Scones

2 cups unbleached all-purpose flour 2 Tablespoons sugar 4 teaspoons baking powder ½ teaspoon salt 3 Tablespoons unsalted butter, cold 2/3 cup milk 1 egg yolk beaten with 1 Tbsp milk (to glaze) Strawberry jam (to serve) Devonshire Cream 3 ounces cream cheese, softened 1 Tablespoon white sugar 1 pinch salt 1 cup heavy whipping cream 1 Tablespoon minced green onions

In a medium bowl, cream together cream cheese, sugar and salt. Beat in cream until stiff peaks form. Chill until serving.

Note from Mary: A wonderful topping for scones, or use as a dip for fruit.

Heat oven to 425 F. In a medium bowl, mix the flour, sugar, baking powder, salt, and butter. Rub the mixture together with your fingers to break up the butter until the mixture resembles fine breadcrumbs. Add the milk slowly, mixing as you add, using enough of the milk to get the dough to come together with no lumps remaining. (The dough should be quite sticky.) Spoon the dough out onto a well-floured surface. Generously dust the top of the dough and knead 2-3 times to coat with flour and smooth the surface. Press the dough into a round that is roughly 1 inch thick.

Using a well-floured 2-inch cookie cutter, cut the dough into circles. (Be sure to press the cookie cutter straight down and up. Cut straight down and up. Do not twist cutter, you will ruin your scones.) Place the rounds onto a greased and floured baking sheet. Brush them gently with the egg yolk

As a wife and stepmom of two amazing boys, I am always looking for something easy to throw together. Whether it be at home or a holiday gathering these Easy Bars are perfect. Not only are they delicious but they are so easy to throw in a pan and go. This recipe has been passed down through our family and is always a favorite wherever we take them!

- Jessie Shook, Editor

7-Layer Easy Bars

1 stick of butter 1 cup graham cracker crumbs 1 6-ounce bag semisweet chocolate 1 6-ounce bag butterscotch 1 7-ounce bag shredded coconut 1 cup walnuts, chopped 1 can Eagle Brand sweetened & condensed milk

Melt one stick of butter in 9x11-inch pan on top of the stove. Sprinkle graham cracker crumbs on top of melting butter. Use a spoon to press crumbs to cover bottom of the pan. Crumbs must be moistened. Sprinkle semisweet morsels, followed by butterscotch, then coconut. Chop walnuts and sprinkle on top. Drizzle sweetened condensed milk over entire pan. Bake at 350 F for 25-30 minutes. Cool completely before cutting into squares. ............................................................................. Mac and cheese is a southern favorite and a staple dish at every Thanksgiving for my family. This recipe for Southern Baked Mac and Cheese is just how we like it! - Jade Randolph, Graphic Designer

Southern Baked Mac and Cheese

8 to 10 ounces elbow macaroni ½ cup whole milk 1 (12-ounce) can evaporated milk 2 eggs, lightly beaten 1½ teaspoons white pepper 1½ teaspoons granulated sugar ½ teaspoon salt or to taste ½ cup (1 stick) butter, cut into small pieces 2 Tablespoons sour cream ½ pound Velveeta, cut into small chunks 8 ounces shredded Colby-Jack cheese or 4 ounces

Colby and 4 ounces Monterey Jack 4 ounces shredded sharp cheddar cheese 1 cup shredded mild cheddar cheese

Preheat oven to 350 F. Bring large pot of water to boil and then salt generously. Cook macaroni just shy of package directions, al dente. Drain well and place in 9” by 13” baking dish or pan. In same pasta pot, whisk together whole milk, evaporated milk, eggs, salt, pepper and sugar until combined. Pour mixture over cooked macaroni in pan. Add butter, sour cream, Velveeta, Colby-Jack and both cheddar cheeses. Stir to combine well and top evenly with shredded mild cheddar.

Bake for 35 to 40 minutes until bubbly and lightly browned on top. Let rest 10 minutes or so before serving. Enjoy! .............................................................................

When I think of pumpkin pie, I think of my Grandma – not only because she’s sweet as pie, but because she makes the best one I’ve ever tasted. Passed down for four generations, we’re happy to pass this recipe on to you and your family to enjoy.

- Samantha Hendricks, Editor-In-Chief

Grandma Schlegel’s Pumpkin Pie

1 can pumpkin (small) 2 good cups milk 1 cup sugar 3 eggs Salt 1 Tablespoon flour ½ teaspoon nutmeg 1 teaspoon cinnamon

Put the eggs in the bowl first and beat them. Add all the rest and beat for about 2 minutes – put in pie shell, bake 350 F for about 1 hour.

Makes 1 big pie.

cattle-log sale recap

Maternal Magic Annual Bull Sale

The Fall Sale

Fall Round Up Bull Sale

Fall Production Sale

Pharo Cattle Company

Fall Ball Replacement Heifer Sale

Next Step Cattle Co.

North Alabama Bull Evaluation Sale November 6

November 6

November 12

November 12

November 13

November 19

November 20

December 11