39 minute read
Save Room for Sonker
from 2021-12-EU
Sleuthing for Home Energy Savings
Utility bills provide clues to savings potential
By Pat Keegan and Brad Thiessen
In any home, there are typically many opportunities to save energy. A host of products and services claim to provide maximum energy efficiency, but it can be challenging to know where to start. Fortunately, monthly bills can help identify areas for the most energy savings.
The months that require the most energy use are in the winter and summer, when temperatures are most extreme. Just total up your average energy use for the months when you use the most energy, then subtract the average amount you use during “shoulder months,” when you’re barely using your heating or cooling system (typically during fall and spring).
The most likely reason for the difference in energy use is heating and cooling your home. If someone says switching to a new heating or cooling system could save you 20%, they likely mean you can save 20% on heating or cooling costs, which are a portion of your overall energy costs.
Every home is different. For example, there’s a small percentage of homes that include uncommon energy uses like a well pump, swimming pool or a home business that require more energy than heating or cooling. But typically, heating and cooling your home are by far the largest energy uses.
Heating and cooling Sealing air leaks is often the least expensive energy-saving measure that delivers the most bang for your buck. The second most cost-effective way to cut heating and cooling costs depends on your situation.
If you have an older propane or oil furnace, replacing it with an energy efficient heat pump might be your best investment. If you already have a relatively efficient furnace or air conditioning unit, insulating your attic could be the next most cost-effective measure, followed by insulating exterior walls or the crawl space or basement. Replacing windows is a high-priority project for many homeowners, and new windows can certainly add value to your home. However, this can be a costly project, making it difficult to justify solely based on potential energy savings. If your windows are old and leaky, it could be worth the investment. Do your research upfront so you fully understand the costs of the project.
Water heating After you’ve found ways to reduce your heating and cooling costs, where else should you look for energy savings? Your next largest energy use is likely water heating. A few low-cost measures like repairing leaky faucets and insulating the first 6 to 10 feet of hot water line could deliver significant savings. Installing energy efficient showerheads can save water and reduce energy use. Check out Consumer Reports for reliable comparisons and reviews of energy efficient showerheads.
If your water heater is more than 10 years old, it’s likely time to consider how and when to replace it. You can purchase a traditional water heater that uses the same fuel you’re using now. But there are several other options, including heat pump water heaters, tankless water heaters and even solar water heaters. Be sure to do some research before your water heater breaks so you know about your options.
Other opportunities Appliances and lighting account for a smaller portion of your energy use. As you replace older appliances and lighting, look for options that include the Energy Star® sticker. You should also review energy use information found on the EnergyGuide label.
We hope this information will help you start to identify areas to save energy at home. Consider enlisting the help of an energy auditor who can provide an overall assessment of your home’s efficiency.
A single ductless heat pump can serve up to four rooms through blowers installed in each room.
Northwest Energy Efficiency Alliance Owens-Corning
Loose-fill insulation is the most common and preferred method of insulating your attic floor. Notice the baffles near the attic perimeter that allow air to ventilate from the eaves into the attic space.
This column was co-written by Pat Keegan and Brad Thiessen of Collaborative Efficiency. Visit carolinacountry.com/your-energy for more ideas on energy efficiency.
Join millions of older Americans who are rediscovering the joy of walking
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For years, I found myself walking less and less. As I got older, aches and pains in my back and legs caused me to stay in my chair, watching TV . . . and watching life go by. My doctor told me to be more active, and I tried. I tried canes, walkers and rollators . . . and I hated them. Shuffling along, hunched over, looking at the ground two feet in front of me – that didn’t seem like a fun way to get around. Then, one day, a friend introduced me to the Perfect Walker. Nothing’s going to stop me now!
The Perfect Walker is a revolutionary new mobility device that can change your life by changing the way you walk. It enables you to stand upright when you walk– with your spine straight and your eyes looking straight ahead. Your weight is supported by your upper arms and shoulders, some of the strongest parts of your body. Traditional walkers and rollators force you to put the pressure of your body weight on your hands and wrists. You push them in front of you, looking at the ground instead of where you are going. The Perfect Walker moves with you, with your body perfectly aligned and your feet free to walk in a normal fashion. Its easy-adjust height system allows it to be the perfect fit/height for anyone from 4’9” to 6’2” and supports up to 300 pounds. The new Stand Assist™ Handles enable you to distribute your weight across your arms and shoulders, not your hands and
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wrists to help reduce back, neck, wrist pain and discomfort. It features comfortable arm pads, hand brakes, a fold-down seat and storage area with a backrest. It’s built with aircraft-grade aluminum to be sturdy yet lightweight, and its sleek design and oversized wheels make it perfect for tight spots in the house or walking in the yard .
Why spend another day bent over and shuffling around – or worse yet, plopped in front of the TV all day. Pick up the phone and take back your life. Call now.
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Kitchen Flops
Culinary catastrophes from our readers
Boy, those cooking shows sure do make it look easy, don’t they? We know the truth — things go wrong in the kitchen — and we asked readers to share some of their most epic fails. Here are some of our favorites, from baking bungles to aiming to impress guests (and falling short). Find more online at carolinacountry.com/kitchenflops.
Fruity Flop
Who knows? I dipped the fruit in the melted chocolate chips, and it turned into globs! My family enjoyed a great laugh over it and the dish turned out to be delicious anyway.
Island Paradise?
I tried to create an Instagramtrending island cake. It was a complete FAIL.
Gail Ekola, Fayetteville, a member of Lumbee River EMC Lisa Brewer, Wilkesboro
An Instagram-worthy Island Cake from Sweet Lilly’s Bakery in Indian Trail.
Yule Stumps
Reallocating holiday travel time in 2020, I determined to finally attempt a “Bûche de Noël” [Yule log] cake. As a small child, my mom mastered these swirls of chocolate and cream. So, I was sure that, between her tutelage and all I learned from the “Great British Baking Show,” I would succeed in a beautiful sponge cake. I scoured all the reputable webpages for a recipe to satisfy my memory and skills. Alas, despite following all directions, no lovely spiral, just chunks of springy chocolate cake and bowls of sweet smooth cream and rich frosting. So, “Stumps de Noël” were born. Easy to share in personal ramekins, they became perfect for a pandemic holiday food swap. Though a little skeptical of the presentation, empty dishes returned from senior citizens and teens alike, confirming taste over looks, every time.
Amberly Dyer, Salvo, a member of Cape Hatteras Electric Cooperative
Peculiar Pintos
For Sunday suppers my late husband, Bobby, and I often cooked pinto beans in the crockpot. One time though upon tasting, the beans had a very unusual taste. How can you mess up pintos? Upon further investigation, I found the culprit. The crockpot was sitting on the kitchen counter without the lid. In the overhead cabinet, an opened bottle of peppermint flavoring had overturned, run down onto the stove exhaust cover and dripped into the crockpot of pintos. I didn’t eat any, but Bobby did. First and last time I cooked Peppermint Pinto Beans!
Vicki Martin, Shelby, a member of Rutherford EMC
Bunny Breakfast Fail
I wanted to make cute bunny pancakes like I saw on Pinterest. I had a vegan relative visiting, so I was confident I could make them vegan with the same effect. Not so. They were delicious but extremely flat. And the vegan marshmallow and chocolate syrup for the face made them look like demented zombie bunnies!
Bettina Vernon, Marvin, a member of Union Power Cooperative
Birthday Burn
My recipe that went wrong was a brand new, untried, peanut butter cookie recipe for a birthday gift for my son-in-law. Yikes! Embarrassing, to say the least. I cut the bottoms off and we still ate them — but never, never again.
Betty Normandin, Carthage
Racked Bundt
I forgot to allow room for my Chocolate Zucchini Bundt cake to rise.
Hardee Klitzman, Durham, a member of Halifax EMC
Unsightly Treat
I really do not know what happened. It’s not like I haven’t cooked a Bundt cake before. But it was delicious, though unsightly.
Cookie Parker, West Jefferson, a member of Blue Ridge Energy
Memories and photos from our readers
Dressed for Turkey Hunting
My grandfather, A.D. Brandon, and his friends would put on their best clothes to go turkey hunting down in the Sandhills. They would raise a big tent to sleep and eat in. When it got dark, they would go where the turkeys rooted and scare them all off. Then early the next morning, they called the turkeys up for the hunt.
Joseph Brandon, Yadkinville, a member of EnergyUnited
A Family Christmas Present
I was born in the early 1950s in Edgecombe County near a very small town called Leggett. I was the youngest child of 12 (8 girls and 4 boys). My momma and daddy sharecropped on a farm. They raised chickens and hogs, and we always had plenty of food on the table. I was born in late November, and Christmas was right around the corner. Momma and Daddy would always prefer to be paid just before Christmas for their farm work. Well, the year I was born, I was lucky to arrive in the hospital. When they brought me home, Momma gathered all the other children and told them they wouldn’t be getting any Christmas from Santa that year because they had to pay the hospital bill. Years later I was told that my older sister asked my parents, “Can’t you send her back to the hospital?” To this day, we laugh and joke about that.
Patricia Whitley, Rocky Mount A member of Edgecombe-Martin County EMC
Send Us Your Memories We love sharing photos and memories dear to our readers. Submit your photo, plus roughly 200 words that describe it, online or by mail with a self-addressed, stamped envelope if you want it returned (only one entry per household, per month). Include your name, mailing address, phone number or email address, and the name of your electric co-op. We retain reprint rights, and we’ll pay $50 for those we publish. Online: carolinacountry.com/contact U.S. Mail: I Remember, Carolina Country, 3400 Sumner Blvd., Raleigh, NC 27616 Starstruck Daughter
Below is a picture of my momma and daddy taken in the mid-1960s. To the left of Momma is my daddy, with a fellow band member on the right. They were born and raised in Swain County, North Carolina. They moved to Florida after marrying. Daddy started at Highway Southern College, where he graduated in carpentry, while Momma remained a housewife. They were able to get away together on Saturday nights and both were soon recognized for their musical talents. Momma sang and played guitar while Daddy played bass fiddle. They were soon hired to play gigs in juke joints playing country music, which gave them extra income at doing something they both loved.
Later, Momma was offered a contract in country music, but for reasons of her own, she declined. Everyone believed she was the next Loretta Lynn. They continued playing at birthday parties, neighborhood social events and family get-togethers.
I remember sitting on the floor staring up at them as they played, looking and sounding like real country music stars. I was so proud, so starstruck, in awe. Wonderful, happy memories that I cherish.
Patricia Rich, Star, a member of Randolph EMC
Pink Chicks and Fox Kits
My daddy, Kenneth Myers, loved animals. He bought the horse in the photo when I was very young. He taught us children to love animals also. He raised pigs, chickens and a cow. When I was about 9 years old, he let me keep the little runt from a litter of pigs. I really loved that baby pig. He followed me everywhere, just like our dog. But, of course, when he grew big, Daddy took him to the stock market to sell. It broke my heart.
At Easter each year, Daddy got my siblings and I each a pink-, blue-, green- or purple-colored baby chick. They were so cute. As they grew, the color faded and they became white.
One day Daddy killed a red fox in the chicken house. Afterwards he saw the fox had babies. He didn’t want those babies to starve, so we all looked in the woods behind our house until we found two baby foxes under an old sawmill. We raised them until they were grown and ready to be on their own.
I am very grateful for the way my parents raised me. They and our Lord made me who I am today. Life was so much simpler and good back then.
Helen Myers Benton, Lexington A member of EnergyUnited
Little Bo Peep Remembers Her Sheep
The first grade class of Lilesville Elementary School presented their play, “Little Bo Peep,” in the school auditorium in May 1956. I played Little Bo Peep. The classes gathered to witness the comedy-drama and listen to the children say their lines and sing. These plays were held at many schools across Anson County. I wonder how many people will see this photo and remember their costume. Other than church functions, school activities were all many of us had to look forward to in those days.
Dorothy Steele, Lilesville A member of Pee Dee Electric Christmas with Grandpa
I grew up on a farm in Sampson County. Nine people lived in our house, including my Grandpa Crumpler. My Grandpa sat in a chair at the end of a cotton row as I picked cotton beside him in a 10-pound flour sack.
At Christmas, his children would bring him a lot of fruit. He would peel the oranges and share with us grandchildren. He put the peelings on the windowsill to dry. After the peels dried, we would then eat the peelings. My Grandpa lived to be 92 years old.
Novella Hall, Autryville, a member of South River EMC
Grandpa Crumpler lived to be 92 years old.
A Sharp Gift Idea
Time-tested, precision knife sharpening
Story by Mike Zlotnicki
When it comes to the gift for “the sportsman who has everything,” a controlled-angle knife sharpening system is hard to beat. Your dad and granddad may have used a whet stone back in the day, and I still have some floating around the house. These specialty knife sharpening systems are simply really good and easy to use.
The two main brands are GATCO (Great American Tool Company) and Lansky. They are nearly identical, and I’ve used the GATCO brand since the late Fred Bonner gave me one for Christmas in the mid ’90s. The premise is that different types of knives have different angles to the bevel (sharp part of the blade), and these sharpening systems enable one to stay on the same angle and use various sharpening stones affixed to rods to put the edge on a knife.
For instance, pictured is a Buck Zipper fixed blade knife, a popular model for deer hunters. The directions recommend using the 25-degree angle hole in the clamp. I bought an accessory clamp holder and attached it to a small plank of wood, which then clamps to my work surface. Starting with the course stone, you go up and down the blade, then flip and do the other side. Next I move to medium coarse, then fine, then extra fine until you can literally shave hair off of your arm (but don’t try that). For a typical folding or fixed blade hunting knife, it only takes about five minutes to go from dull to very sharp.
I’ll still carry a small portable sharpener if I’m going deer hunting, but these systems excel at rejuvenating an old or “abused” knife and making it useful again.
Any and all blades These sharpening systems can handle the full spectrum of blades, from utility to culinary.
Pocket and hunting knives are recommended for the 25-degree angle, but there are six angled holes in the clamp ranging from 11 degrees (razor blades and X-Acto knives) to 30 degrees (utility cutlery like carpet knives).
Sharpening serrated cutlery is also possible using a V-shaped stone. You use the 30-degree angle and sharpen each serration on the sharpened side of the blade. Kitchen knives have a range of uses, and the system’s instructions offer an equal range of sharpening angles to get it just right — 19 degrees for fillet knives and 22 degrees for most kitchen knives. It’s pretty nice to pick up any knife in the kitchen and know that it’s sharper than the day you brought it home.
The kits come with a small bottle of honing oil. The basic systems have three stones. The deluxe systems have five stones and use diamond surfaces for abrasion. Prices run from around $50 to just over $100. Go to lansky.com for more information on their systems. Bear & Son bought the GATCO sharpening division in 2016, so go to bearandsoncutlery.com for information on the GATCO system.
These sharpening systems may seem “over the top,” but they work, and work well. You may find yourself seeking out knives to sharpen if you purchase one, or better yet, unwrap one from under the tree.
GATCO 5-Stone sharpening system
Mike Zlotnicki
Mike Zlotnicki is associate editor at Wildlife in North Carolina magazine. He lives in Garner with his wife, three daughters and two German shorthaired pointers.
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Save Room for Sonker
And don’t forget the milk dip
By Matt Lardie
Look, there on the table! Is it a pie? Is it a cobbler? No, no it’s...sonker!
If your first reaction is, “Well, what the heck is a sonker?” don’t worry, you aren’t alone. Sonker is a dessert that hails from western North Carolina, with a provenance centered around Surry County (home of Mount Airy, the setting for The Andy Griffith Show’s fictional town of Mayberry).
The closest thing to a sonker would be a cobbler, but that’s where the agreement ends, and even then there are some who would chafe at that description. One family’s sonker might be made with peaches and have a pie-like crust floating atop the filling, while just down the road another household might make their sonker from sweet potatoes or apples with a batter-like topping that bakes into the filling. Many sonkers are served with a “milk dip,” a creamy, sweet sauce meant to be poured over the top of the dessert.
Sonker varies from hill to holler, from family to family, and the easiest way to learn more about sonker is to try some for yourself: Enter the Surry Sonker Trail, a journey to eight different locations across Surry County, all serving their own takes on this iconic dessert. You can try the sweet potato sonker at The Tilted Ladder in Pilot Mountain, served piping hot in a martini glass with milk dip alongside. Or venture up to Mount Airy for a stop at Miss Angel’s Heavenly Pies, where her ‘zonka (bring your own Long Island accent to match wits with Miss Angel) is made from fresh fruit grown on her own farm. Shelton Vineyards serves an upscale version of sonker at their vineyard restaurant, a perfect way to end a meal, especially when washed down with a glass of dessert wine. Rockford General Store offers their sonkers to travelers exploring this tiny, historic corner of Dobson; a recent version was a spiced peach sonker with fresh vanilla ice cream.
Rockford General Store
Anchored Bakery
Navigating the Sonker Trail
Traverse Surry County to find the sonker you like most — these eight stops on the Sonker Trail (sonkertrail.org) are sure to please. And don’t miss the annual Sonker Festival, more than 40 years strong and typically held in the fall. Anchored Bakery 139 Moore Avenue, Mount Airy anchoredbakerymtairy.com 336-705-3449
Prudence McCabe Confections 192 N. Main Street, Suite 400, Mount Airy prudencemccabeconfections.com 336-648-8160
Miss Angel's Heavenly Pies 153 N. Main Street, Mount Airy missangelsheavenlypiesinc.com 336-786-1537
The Tilted Ladder 105-A West Main Street, Pilot Mountain tiltedladder.org 336-444-4194
Rockford General Store 5174 Rockford Road, Dobson rockfordgeneralstore.com 336-374-5317
Southern On Main 102 East Main Street, Elkin southernonmain.com 336-258-2144
Skull Camp Smokehouse & Brewery 2000 N. Bridge Street, Elkin skullcampbrewing.com 336-258-8124
Harvest Grill at Shelton Vineyards 230 Cabernet Lane, Dobson sheltonvineyards.com 336-366-3590
Skull Camp Smokehouse and Brewery in Elkin has a rotating seasonal sonker (with ice cream!) to accompany their extensive menu of smoked meats, while a short distance away in the center of town, Southern on Main makes each of their blueberry or apple sonkers to order, guaranteeing a fresh-baked sonker experience every time.
Anchored Bakery and Prudence McCabe Confections, both in Mount Airy, round out the current roster of Surry Sonker Trail participants; Anchored Bakery’s individual-sized sonkers can be enjoyed in the bakery or taken home for later, and the sonkers at Prudence McCabe are based on owner and baker Sue Heckman’s grandmother’s family recipe.
Each version of sonker, whether served at a restaurant or pulled from a home oven, carries its own story and sense of place, for nowhere else in America can you plop yourself down at a table and ask, “What kind of sonker do you have today?” Try that in Tennessee or Texas and you’ll get funny looks, but ask about sonker in Surry County and they’ll know just what you mean. Perhaps it’s high time you took a (very delicious) ride on the Sonker Trail to discover one of North Carolina’s most unique desserts for yourself.
Matt Lardie is a Durham-based freelance food, wine and travel writer who has written for Eater, Our State Magazine, Wine Enthusiast, Robb Report and more. His last meal would be pepperoni pizza, mashed potatoes with too much butter, a gin martini and a slice of Key Lime Pie.
Tilted Ladder
carolinacountry.com/extras How many stops along the Sonker Trail can your sweetbuds handle?! Set your course on our website.
A Small Town Christmas Variety show, tree lighting Dec. 3–5, Banner Elk
December Events
MOUNTAINS
A Small Town Christmas Variety show, tree lighting Dec. 3–5, Banner Elk 828-898-8395 bannerelk.com Christmas Tree 5K One mile fun walk Dec. 4, West Jefferson 336-982-2232 christmastree5krun.com Christmas with Elvis Matt Lewis with orchestra Dec. 17, Boone 828-865-3000 apptheatre.org Carolina Christmas Show Broadway-style singing, dancing Dec. 17–19, Marion 855-222-2849 marlumor.com PIEDMONT
Exquisite Creatures Exhibit with three-dimensional displays Through March 2022, Raleigh 919-707-9950 naturalsciences.org/exquisitecreatures Meadow Lights Big light display, train ride Through Dec. 31, Benson info@meadowlights.com meadowlights.com Kersey Valley Christmas Christmas experience for all ages Various dates in December Archdale kerseyvalleychristmas.com Country Christmas Train Carols, wagon rides Various dates in December Denton 336-859-2755 dentonfarmpark.com Christmas at the Library Carolers, carriage rides Nov. 29–Dec. 23, Charlotte 704-401-3200 billygrahamlibrary.org Menorah Lighting Celebration at the bridge December 1, Waxhaw bit.ly/fb-menorah21 Hanukkah 8K Include 1k walk Dec. 5, Durham jewishforgood.org Sounder Classic Black Cinema Series Dec. 12, Charlotte ganttcenter.org Christmas with The Embers Beach music Dec. 16, Mount Airy 336-786-7998 surryarts.org
COAST
Festival of Lights Drive-through light show Various dates in December Dublin 910-866-5819 lumilvineyard.com Adult Prom and Dinner Live music, prizes Dec. 4, Windsor 919-452-1981 Planevents4U@yahoo.com Christmas Parade Dec. 4, Mount Olive 919-658-3113 moachamber.com Open House Live holiday music, refreshments Dec. 5, Windsor 252-794-3140 hopeplantation.org Bettman and Halpin Americana, folk, bluegrass Dec. 9, Oriental 252-617-2125 pamlicomusic.org Winterfest Flotilla Evening lights Dec. 11, Southport 910-457-7927 cityofsouthport.com Christmas Parade Dec. 10, Roseboro 910-525-4121 roseboronc.com
Hanukkah 8K Dec. 5, Durham
Know Before You Go Check information from the contacts listed for the most up-todate information. We strive for accuracy, but postponements and cancellations are possible.
carolinacountry.com/calendar See and submit more events online.
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Wilted Asian Wedge Salad
With ginger and carrot dressing Here’s betting you’ve never seen an Asian wedge salad (we haven’t either). But this adaptation of the traditional wedge makes a fitting accompaniment to this month’s steak dish. Prepare it ahead of time so you’ll have more time to spend with guests! 1 large head iceberg lettuce
Oil for pan 2 stalks celery, chopped 1 large carrot, peeled and chopped ½ cup chopped yellow onion 3 tablespoons finely chopped peeled ginger ½ cup oil (vegetable or peanut) ¼ cup rice wine vinegar 2 tablespoons low sodium tamari or soy sauce 1 tablespoon sugar 5 teaspoons ketchup
Zest of 1 small lemon ¼ teaspoon salt
Optional toppings for salad: sliced radishes, cucumbers, celery and red onion; snow peas (blanched and chopped); toasted sesame seeds; lightly sautéed baby corn and diced water chestnuts
For the salad, preheat skillet to medium-high.
Cut the lettuce into six wedges, removing core pieces. Lightly oil and sear cut sides of lettuce until slightly charred, about 1 minute per side. Place on a serving platter.
For the dressing, put all ingredients (celery through salt) into a blender and process until smooth. If needed, add 1 tablespoon of water at the time to thin. (Dressing should not be runny.)
Refrigerate up to a week.
To serve, scatter toppings around lettuce and sprinkle with sesame seeds. Add dressing.
Yield: 6 servings Unless otherwise noted, recipes on these pages are from Wendy Perry, a culinary adventurist and blogger, who chats about goodness around NC on her blog at WendysHomeEconomics.com.
Steak with Mongolian Beef Gravy A favorite at many Asian restaurants, we switched up Mongolian Beef with a little bit of “Southern” by making the sauce into … gravy! Use your favorite steak — filet, sirloin, or any cut suitable for grilling or broiling. Our preference is nicely marbled ribeyes. Serve whole or in bite-sized pieces with chopsticks for fun. Spoon over rice with a bit of fresh cilantro. 4 beef steaks of choice 3 cups low-sodium beef broth, divided 1 tablespoon cornstarch 2–3 tablespoons cooking oil 2 tablespoons minced garlic or garlic paste 2 teaspoons freshly grated ginger ½ cup low sodium tamari or soy sauce ¼ cup dark brown sugar 3 bunches green onions, trimmed and sliced diagonally in 1½-inch pieces 3 tablespoons sesame seeds, toasted 4 cups cooked jasmine rice ½ cup cilantro, chopped
Broil, grill or sear steaks on stovetop to desired doneness.
For the gravy, whisk ½ cup of broth with cornstarch to make a slurry. Set aside.
Heat the oil in a saucepan over medium heat. Add the garlic and ginger and cook about 30 seconds to season the oil. Stir to keep from burning.
Add remaining broth and tamari or soy sauce. Whisk in sugar until dissolved. Bring to a slow boil. Cut back to medium low and simmer 3–4 minutes. As the mixture thickens, add slurry and whisk. Let cook several minutes to thicken into gravy. Stir in onions the last 1–2 minutes until they “wilt.”
Combine rice and cilantro. Serve steak over rice and spoon on gravy. Sprinkle with toasted sesame seeds. Garnish with a few chopped green onions if desired.
Ambrosia Shortcakes Many of us will recognize this southern Christmas dish. Our grandmothers made it and their mamas did too, served in a pretty glass bowl. We turned this fruity favorite into a fun little dessert to enjoy anytime. Can be made a day ahead. 1 small ripe pineapple, peeled and cut into small pieces
Zest of an orange 3 oranges (we used naval and blood oranges) 3 clementines 1 jar (10 ounces) sliced maraschino cherries, drained 1 cup white seedless grapes, sliced 1 bag (5 ounces) glazed pecans, chopped 1 bag (7 ounces) unsweetened coconut, divided 2 pomegranates 1 star fruit (carambola), optional 2 packages (8 count) original crescent rolls 3 tablespoons cinnamon sugar 1 pint whipping cream, whipped Reserved coconut and pomegranate arils Combine pineapple, zest, oranges, clementines, cherries, grapes, pecans, most of the coconut and arils from one pomegranate. Garnish with sliced star fruit. This is the ambrosia.
For the shortcakes, preheat oven per instructions. Unroll and tear each roll into 2 pieces. Place on baking pan and dust with cinnamon sugar. Bake about 6–7 minutes. Cool on wire rack. Store in airtight container for up to a week.
To serve, place one piece of shortcake on a plate. Spoon on ambrosia. Top with a second piece. Add a dollop of whipped cream and garnish with rest of coconut and pomegranate arils.
Yield: Makes 16 shortcakes
carolinacountry.com/recipes We take food seriously. Search more than 1,000 recipes by name or ingredient, with a new recipe featured every week!
From Your Kitchen
Nantucket Cranberry Pie No rolling, no whipping, no peeling — this is our kind of pie — quick, simple and praiseworthy! While not overly sweet thanks to the tart berries, this pie is reminiscent of a French clafoutis: a dessert made with fresh fruit and covered with a thick batter. 2 cups fresh cranberries, chopped ½ cup walnuts, chopped ½ cup brown sugar 2 eggs ¾ butter, melted and cooled 1 cup sugar 1 cup flour ¼ teaspoon salt ¼ teaspoon almond extract Whipped topping or ice cream, optional
Preheat oven to 350 degrees. Butter a 10-inch pie pan.
Chop cranberries and walnuts. Mix with brown sugar and place mixture in the buttered pie pan.
In a separate bowl, combine eggs, butter, sugar, flour, salt and almond extract. Stir until batter is smooth and spoon it over the cranberry/walnut mixture.
Bake for 40 minutes or until tester comes out clean. Serve with whipped cream or vanilla ice cream when cooled.
Recipe courtesy of Leslie Mahan of Wake Forest
Fruit Cake Cookies This year, we’ve been taking a look back at some old favorites from our recipe archive. For December, check out “Fruit Cake Cookies” from 1970. See this recipe and more at carolinacountry.com/kitchencorner. Send Us Your Recipes
Contributors whose recipes are published will receive $25. We retain reprint rights for all submissions. Recipes submitted are not necessarily entirely original. Include your name, address, phone number (for questions), and the name of your electric cooperative. Mail to: Carolina Country Kitchen, 3400 Sumner Blvd., Raleigh, NC, 27616. Or submit your recipe online at: carolinacountry.com/myrecipe.
November winner
The November “Where Is This” photo by South River EMC member Dale Jarvis features the iconic red barn at Rocky Creek Farm. Seems to be a few Rocky Creek Farms across the state, but this one is located on NC Hwy 109 South near Mount Gilead, and close to Troy, in the small community of Robedo. West Montgomery County Middle School sets right next door. Brittany Hutchison reports that she and her family have leased the barn for more than four years and own the horses that live there. The property is more than 100 years old. She adds, “Every year we decorate it with Christmas lights and decorations, so make sure you drive by this December.” Reader Victoria Higdon says that the farm is also home “to an awesome donkey!” The winning entry chosen at random from all correct submissions came from Mary Metcalf of Forest City, a Rutherford EMC member.
Have a roadside gem you’d like to share? Submit a photo, plus a brief description and general location information, at carolinacountry.com/where.
where
in Carolina Country is this ?
Send your answer by December 6, with your name, address and the name of your electric cooperative.
Online: carolinacountry.com/where By mail: Where in Carolina Country? 3400 Sumner Blvd. Raleigh, NC 27616 Multiple entries from the same person will be disqualified. The winner, chosen at random and announced in our January issue, will receive $25.
November
carolinaartist
Daniel Wall Fine Art First Snow Impression
By Daniel Wall
Daniel Wall works in a style of his own creation: intense impressionism, as he calls it, although others have deemed it “extreme impressionism.” He’s been working in the style for more than 30 years, first developing it in college by studying masters like Vincent Van Gogh and Claude Monet. “Monet used a small brush for texture,” he says. “Instead of a brush, I use a palette knife.” As a result, the full-time painter’s oil paintings are full of heavy texture and bold strokes of color. Daniel was born in China, has studied art in Italy, and much of his work is inspired by locations around the world he’s visited, although a move to Raleigh in 2006 provided a new source of inspiration. “Our state is beautiful, from east to west,” he says.
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