June Winters' Holiday Cookbook by Consolidated Publishing Co.

e n u J s r e t n i W y a d i l o H k o o b k o Co Supplement of The Daily Home

2 — THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 31, 2012

holiday cookbook

And the winners this year are ... Grand prize winner First Place — Appetizers First Place — Meat Amy Smith of Talladega is this year’s grand prize winner with her Cheesy Shrimp and Grits Casserole. The recipe also won first place in the Meat Category. The recipe can be found on Page 25. Amy also won first place in the Appetizer Category. Her recipe for Spicy Ham and Cheese Squares can be found on Page 6

First Place Vegetables Doris Smith Edrington Andrews of Sylacauga creates her winning recipe for Eggplant Supreme with eggplant from the Oak Grove Town Garden. Doris is receptionist at Oak Grove Town Hall and a member of Sylacauga Church of God. She is very proud of the Oak Grove Community Garden Program. Her recipe for Eggplant Supreme can be found on Page 32.

First Place Desserts Salads and Soups Dee Cheatwood of Talladega was the top prize winner in last year’s Holiday Cookbook. This year, she took first place in two categories. Her Red Velvet Pound Cake was the prize winner in the Dessert Category. The recipe can be found on Page 11, Dee’s recipe for ABC Salad took first place this year in the Ssalads and Soups Category. It can be found on Page 30.

holiday cookbook

A letter to my cookbook friends Itâ&#x20AC;&#x2122;s with great pleasure we present Holiday Cookbook, number 15. Every year the Holiday Cookbook presents new experiences for me, and this year was no exception. We had fewer entries than ever before, but most of those who entered sent several recipes, and once more weâ&#x20AC;&#x2122;re presenting pages of what we know will contain many recipes you will want to add to your family collection. I want to express my gratitude to all who took time from their daily routines to join in our competition. I missed a lot of names I usually see, like Ann Powers, who was not able to join the contest because she is now a â&#x20AC;&#x153;24/7â&#x20AC;? caregiver for her husband, Benny. Anne has shared some wonderful recipes with us during the past and we thank her. There were many new names this year, and for that I am grateful. But I must tell you this â&#x20AC;&#x201D; there was not one single entry from the city of Childersburg. I love my Childersburg friends and I know there must have been many reasons why we

June Winters

didnâ&#x20AC;&#x2122;t hear from any of them this year. I went to Pell City for our first round of judging, and we had a wonderful time. I met the judges at the lakeside home of Myrt Pffannkuche and she hosted the judging event, even preparing a fabulous lunch for us. We want to thank Myrt for her wonderful hospitality. I hope you enjoy this yearâ&#x20AC;&#x2122;s cookbook. We have spectacular winning recipes and offer our congratulations to the ladies who sent the winning recipes. I guarantee you that you are about to find some new recipes within these pages that are guaranteed to become favorites you will want to use over and over. Sincerely, June Winters

THE DAILYâ&#x20AC;&#x2C6;HOME, Talladega and St. Clair counties, Ala., Wednesday, October 31, 2012 â&#x20AC;&#x201D; 3

Appetizers BACON WATER CHESTNUT WRAPS 1 pound sliced bacon 2 cans (8-ounces) whole water chestnuts, drained 1/2 cup packed brown sugar 1/2 cup mayonnaise 1/4 cup chili sauce Preheat over to 350Ë&#x161; 1. Cut bacon strips in half. In a large skillet over medium heat, cook bacon until almost crisp, drain. Wrap each bacon piece around a water chestnut and secure with a toothpick. Place in an ungreased 13x9x2 inch baking dish. 2. In a small bowl, combine the brown sugar, mayonnaise, and chili sauce; pour over water

chestnuts. Bake uncovered, at 350Ë&#x161; for 30 minutes or until hot and bubbly. Makes about 2 1/2 dozen â&#x20AC;&#x201D; Dee Cheatwood Talladega BACON WRAPPED ALMOND STUFFED APRICOTS 24 dried apricot halves 24 whole almonds, lightly toasted 8 bacon slices, cut into thirds 3/4 cup apricot preserves 2 tablespoons soy sauce 1/8 teaspoon black pepper

1. Fold each apricot half around 1 whole almond. Wrap 1 bacon piece around each stuffed apricot. Secure with wooden picks. Place on a wire rack in an aluminum foil lined jelly-roll pan. 2. Bake at 375Ë&#x161; for 2025 minutes or until bacon is crisp, turning once. 3.Microwave apricot preserves, soy sauce, and pepper in a small microwavable bowl at medium for 1 minute or until preserves are melted. Serve dipping sauce with stuffed apricots.

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BRANDY-VANILLA CHEESECAKE DIP 1 (24.2 oz) container ready to eat cheesecake filling (Kraft) (Philadelphia Ready To Eat) 5 tablespoons brandy (any flavor) 1 teaspoon vanilla extract Stir together all ingre-

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4 — THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 31, 2012

Appetizers From Page 3

dients. Cover and chill until ready to serve. Variations Orange Cheesecake Dip Prepare as directed above substituting 1/4 cup orange marmalade, melted, and 2 teaspoons grated orange rind for the brandy and vanilla. Rum-Almond Cheesecake Dip Prepare recipe as directed above, substituting 3 to 5 teaspoons spiced rum and 1/2 teaspoon almond extract for brandy and vanilla. Serve this easy dessert dip with sliced pears, cherries, strawberries and assorted cookies. Makes 3 cups — Dee Cheatwood Talladega CANDIED JALAPENO’S 2 pint jars jalapeno’s (sliced into rings and seeded) 1 cup apple cider vinegar 2 cups sugar

CHEDDAR, PEPPER JELLY, AND PECAN CHEESE BALL 2 cups shredded sharp cheddar cheese 3 tablespoons cream cheese, softened 1 cup finely chopped pecans 1/3 cup mayonnaise 2 green onions, finely chopped 1 small clove fresh garlic, finely chopped 1/8 teaspoon salt 1/8 teaspoon black pepper 1/4 cup red pepper jelly 1. In mixer bowl, blend the cheddar cheese, cream cheese, 1/2 cup pecans, mayonnaise, green onions, garlic, salt, and black pepper. Scrape the mixture onto a sheet of plastic wrap. Shape into a ball. Wrap with plastic wrap and chill for 2 hours. 2. Unwrap the cheese ball and cut in half, crosswise. Use your fingers or the back of a spoon to press a deep well into bottom half. Fill the well with pepper jelly and put top half back on the bottom half. Press the edges to seal the ball together. 3. Roll the cheese ball in the remaining 1/2 cup pecans. Serve immediately or refrigerate until ready to serve, up to 3 days. Serve with assorted crackers. Serves 8-10 — Dee Cheatwood Talladega

CHEESE, STUFFING MIX APPETIZER ter

1/4 cup (1/2 stick) but-

3/4 cup chopped celery 1 1/2 cups water 1 pkg. 6 oz. Stove Top Stuffing Mix Chicken 1/3 cup dried cranberries 1/4 cup Planters Walnut Pieces 1 1/2 cup Kraft Shredded Cheddar Cheese 1 egg, slightly beaten Preheat oven to 350˚ Melt butter in large skillet on medium heat, add celery, cook and stir 5 minutes. Stir in water, bring to a boil. Remove from heat, stir in stuffing mix, cranberries & walnuts. Add 3/4 cup cheese. Beat egg and to mixture. Stir. Spoon mixture stuffing evenly into minature muffin pan greased lightly. Mounting mixture then sprinkle cheese over the mounds. Bake 10 minutes or until heated & cheese melts. Cool & serve. — Priscilla Patsy Smith Munford CHOCOLATE CHIP CHEESE BALL Ingredients: 8 oz. Cream Cheese (softened) 3/4 cup Powdered Sugar 1/2 teaspoon Vanilla 3/4 cup Pecans (chopped) 2 sticks of Butter 2 tablespoons Brown Sugar 3/4 cup Milk Chocolate Chips Combine cream cheese, butter, both sugars, vanilla and chocolate chips. Chill until firm. Roll into a ball and roll into pecans. Serve with graham crackers. — Ralph DuLaney II

CREAM CHEESE SAUSAGE BALLS 1 lb. hot sausage, uncooked 8 oz. cream chesse, softened 1-1/4 cups Bisquick 4 oz. cheddar cheese, shredded Preheat oven to 400 degrees F. Mix all ingredients until well combined. (I use my KitchenAid mixer with the dough hook attachment). Roll into 1 inch balls. Bake for 20-25 minutes or until brown. — Amy Smith The Great Pumpkin Cheese Ball 2 (10-oz) blocks extrasharp cheddar cheese, shredded

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1 (8-oz) package cream cheese softened 2 (4-oz) goat cheese logs, softened 1/2 teaspoon pepper Braided pretzel, muscadine vine and leaf (artificial) Crackers and assorted vegetables Stir together first 4 ingredients. Shape mixture into a ball to resemble a pumpkin. Smooth pumpkins entire surface with metal spatula or table knife. Make verticle grooves in ball, if desired, using fingertips. Press pretzel into top of cheese ball to resemble a stem; place artificial muscadine vine and leaf beside pretzel. Serve with crackers and assorted vegetables.

*To make ahead, wrap cheese ball in plastic wrap, without stem, vine, or leaf and store in the refrigerator up to 2 days. Attach stem, vine, and leaf before serving. Serves 12 — Dee Cheatwood Talladega MINI SAUSAGE DOGS

Place 1 12 oz. package cocktail smoked sausages in 1 Tbs. hot olive oil browned and thoroughly heated. Cut slits in top of 1 package dinner rolls warmed. Fill each roll with 1 sausage, top with mustard mixed with sweet pickle relish. — Sabrina R. Hall

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Directions: Sterilize pint jars and then pack as full as you can with the jalapeno’s. Mix sugar and vinegar together in a boiler and bring to a boil. Meanwhile, start the sterilization of your lids and rings. Once all the sugar is dissolved and the liquid is clear pour the boiling liquid over the jalapeno’s. Place sterilized lids and rings on jars and tighten. Let them set for 2-3 weeks to mellow. Once you are

ready to serve, you can do the jalapeno’s over a block of cream cheese or take Ritz crackers and top with cream cheese and a few jalapeno rings and serve as an appetizer. They are also good on sandwiches and burgers.

holiday cookbook

THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 31, 2012 — 5

Appetizers PECAN CHEESE SPREAD 1 cup mayonnaise 1 tablespoon ketchup 2 teaspoons hot sauce 1 teaspoon worcestershire sauce 2 cups shredded sharp cheddar cheese 1/2 cup crumbled blue cheese 1/2 cup toasted pecans 1/2 cup pimentostuffed green olives, chopped Assorted crackers and celery sticks In a large bowl, combine mayonnaise, ketchup, hot sauce, and worcestershire sauce, stirring well. Add shredded cheddar, stirring to coat evenly. Add blue cheese, pecans, and olives, stirring well. Cover tightly and refrigerate until ready to serve, up to 5 days. Serve with crackers and celery sticks. — Dee Cheatwood Talladega Perfect chicken tenders 16 chicken tender or 4 boneless chicken breast cut into 4 equal strips garlic salt black pepper 2 cups buttermilk 3 cups self-rising flour peanut oil or lard Sprinkle chicken tenders with garlic salt & black pepper. Dredge chicken in flour, dip into buttermilk and back into flour. Preheat oil to 350 degrees. Fry fingers in deep hot oil 5 to 7 minutes or until golden brown. Serve with honey mustard, ranch dressing or bbq sauce for dipping. — Lynn Shell Pell City

PIG CANDY Thick sliced bacon Dark brown sugar Roll bacon in sugar coating well. Place on broiler pan rack and bake for 20 minutes at 350 degrees. — Virginia Hooper Alpine PIMENTO CHEESE 1 lb. extra sharp cheddar cheese 1/2 lb. pepper jack cheese 1 cup mayonnnaise 4.5 oz. can green chilies 4 oz. jar pimentos 1/4 sweet onion, med. 1 med. size plabano pepper 2 Tbsp. Worcestershire Grate cheeses in work bowl of food processor with mayo. Seed plabano pepper and add with other ingredients to cheese. Process until pepper and onion are chopped. — Virginia Hooper Alpine ROASTED SPICED PECANS 1 stick butter melted 2 tsp. ground cumin 3/4 tsp. gr. red pepper cayene 8 cups pecan halves 2 tbsp. granulated sugar 3/4 tsp. salt Saucepan, melt butter, stir in cumin, red pepper. 1 minute. Remove from heat, add salt & sugar and pecans. Stir together until pecans are well saturated. Spread pecans single layer on

cookie sheet. 3000 for 20 mins. Stir occassionally. Cool then store air tight container — Priscilla P. Smith SAUSAGE CHEESE MUFFINS 1 (1 lb.) package ground pork sausage 3 cups all purpose baking mix 1-1/2 cups (6 oz.) shredded cheddar cheese 1 (10-3/4 oz.) can of condensed cheese soup 3/4 cup water Cook sausage in a large skillet, stirring until it crumbles and is no longer pink. Drain and cool. Combine sausage, baking mix, and shredded cheese in a large bowl; make a well in center of mixture. Stir together soup and 3/4 cup water; add to sausage mixture, stirring just until dry ingredients are moistened. Spoon into lightly greased muffin pans, filling to top of cups. Bake at 375 degrees for 20 to 25 minutes or until lightly browned. — Amy Smith Seasoned Saltine Crackers 1/2 cup Olive Oil or Canola Oil 1 envelope ranch dressing 3 tablespoons red pepper flakes 2 sleeves of Saltine Crackers Mix the oil, package of ranch dressing, and pepper flakes together. Place crackers in gallon freezer bag. Pour oil mixture over crackers, gently

shake the bag for a minute or two every 20 minutes until oil is absorbed by crackers. Pour out onto a paper towel and let sit for about 10 minutes. Enjoy. Keep them in an air tight container or gallon size freezer or storage bag for freshness. — Lynn Shell Pell City

SIZZLIN JALAPENO SAUSAGE BALLS Mustard-Mayo Dipping Sauce 1 cup mayonnaise 1 tablespoon Dijon Mustard Jalapeno Sausage Balls 3 cups Bisquick 2 1/2 cups shredded Sharp Cheddar Cheese

(10 ounces) 1 pound sweet Italian sausage, casings removed 3 tablespoons cold butter, cut into small pieces 1 jalapeno pepper, seeded and finely chopped 1. Preheat oven to 375˚. Grease 2 baking

See Appetizers, Page 6

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6 — THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 31, 2012

Appetizers First place winner

From Page 5

SWEET-N-SALTY HONEY CHEESE SPREAD

1 (10.5 oz) goat cheese log 1/2 cup roasted, salted sunflower seeds 1/3 cup honey 1 pint fresh berries-ie; raspberries, blueberries, blackberries Garnish: fresh mint leaves Assorted crackers

Amy Smith’s won first place in the appetizer category with a wonderful “Spicy Ham and Cheese Squares.” Amy is from Talladega and is a student counselor at Zora Ellis Junior High School. She also teaches part time at Central Alabama Community College and Talladega College. The Talladega native is a single mom with one son, Will, who is 7. She and Will attend Southside Baptist Church. Amy is an avid Troy State football fan, and loves hosting “watch parties” for her friends during football season. Here is her winning recipes … SPICY HAM and CHEESE SQUARES Olive oil cooking spray 2 (8 ounce) packages refrigerated crescent rolls One-fourth pound ham One-fourth pound sliced pepperoni One-fourth pound sliced salami One-fourth pound Swiss cheese One-fourth pound provolone cheese 3 eggs, beaten Preheat oven to 350 degrees. Spray a 9x13 inch baking pan with the cooking spray. Press 1 package of the crescent rolls

holiday cookbook

Press or roll goat cheese log in sunflower seeds, thoroughly covering cheese, including ends. Arrange cheese on a serving platter with any remaining sunflower seeds. Drizzle with honey. Sprinkle with berries. Garnish with fresh mint leaves, if desired. Serve immediately with assorted crackers. Servings 10 — Dee Cheatwood Talladega TOASTED WALNUT, FIG, AND BUTTERNUT SQUASH DIP

into prepared baking dish, pushing seams together. Layer ham, pepperoni, salami, Swiss cheese and provolone cheese atop rolls. Pour beaten eggs over meat and cheese layers, reserving 1 tablespoon of the egg. Layer the sec-

ond package of crescent rolls atop meat and cheese filling and brush with reserved egg. Bake in a preheated oven until cheese is melted and crescent rolls are browned. Cut into squares to serve.

3 1/2 cups peeled and coarsely chopped butternut squash 1/2 teaspoon plus 1/8 teaspoon salt, divided 1 cup chopped, toasted walnuts 1 cup chopped, fresh pear 1/3 cup chopped dried figs 3 tablespoons honey 2 tablespoons fresh lemon juice 2 teaspoons canola oil 1/4 teaspoon crushed red pepper flakes 1. In medium saucepan

cook butternut squash with 1/2 teaspoon salt and enough water to cover by 1 inch. Bring to a boil over medium-high heat. Lower heat to medium low and simmer until squash becomes tender, approximately 8 minutes. Drain; let cool completely. 2. In medium bowl combine squash, walnuts, pear, and figs. In a small bowl whisk together honey, lemon juice, oil, red pepper flakes, and remaining 1/8 teaspoon salt. 3. Drizzle honey mixture over squash mixture, tossing gently to combine. Cover and let stand for at least 20 minutes or up to

2 hours. Serve with salted, baked pita chips. Makes 3 1/2 cups — Dee Cheatwood Talladega BLT Dip

1 cup mayonnaise 1 8-ounce container sour cream 1 pound bacon (cooked and crumbled) 2 large tomatoes, chopped

Combine mayonnaise and sour cream in a medium bowl, whisking until blended. Stir in bacon and tomato. Serve immediately. Yield: 4 cups

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THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 31, 2012 — 7

Desserts ALMOND JOY POUND CAKE

1-1/2 cups butter, softened (salted) 2 -1/2 cups sugar 6 large eggs 1/2 teaspoon almond extract 3 cups all-purpose flour 1/2 teaspoon baking powder 1 cup plus 2 tablespoons Almond Joy coffee creamer 1 cup powdered sugar, for glaze 2 tablespoons coffee creamer for glaze Pre-heat oven to 325 degrees. Spray a 12 cup Bundt pan with cooking spray with flour (Bakers Joy). Cream butter and sugar til light and fluffy. Add eggs, one at a time, beating well after each addition. Add almond extract. Combine flour and baking powder. Add to creamed mixture, alternately with 1 cup coffee creamer, beginning and ending with flour. Bake for 1 hour and 10 minutes or until it tests done by inserting toothpick into cake and it comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan and cool completely on wire rack. For Glaze: Combine powdered sugar and remaining 2 tablespoons coffee creamer until smooth. Drizzle over cooled cake.

Cake 1 cup plus 2 tablesppons butter, softened and divided 1 cup chopped Granny Smith apples 1 cup chopped Fuji apple 1 cup sugar 1 cup firmly packed dark brown sugar 1 teaspoon vanilla extract 6 large eggs 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 cup sour cream 1/2 cup chopped, toasted walnuts

ter

Glaze 1/4 cup unsalted but-

1/4 cup heavy whipping cream 1/2 cup firmly packed light brown sugar 1/2 teaspoon vanilla extract 1. Preheat oven to 3500 Spray a 10-inch Bundt pan with Bakers Joy 2. In a large non-stick skillet, melt 2 tablespoons butter over medium heat. Add apples, cook, stirring often until tender 3. In large mixer bowl, beat 1 cup butter and both sugars at medium speed until fluffy. Add vanilla beating to combine. Add eggs, one at a time, beating well after each addition. 4. In medium bowl, sift together flour, baking powder, baking soda, and salt. Gradually add flour

mixture to butter mixture in thirds, alternately with sour cream, beginning and ending with flour. Stir in cooked apples and walnuts. Spoon into prepared pan. Bake 40-50 minutes. Cool in pan for 10 minutes. Remove from pan and let cool completely on a wire rack.

For glaze: In medium saucepan, melt butter over medium heat. Add brown sugar and whipping cream. Cook over medium heat, stirring constantly, until smooth, 2 to 3 minutes. Add vanilla, stirring well. Drizzle glaze over top and sides of cake. — Dee Cheatwood Talladega

CARAMEL MACCHIATO POUND CAKE 1 1/2 cups butter, softened (I use salted) 2 1/2 cups sugar 6 large eggs 1/2 teaspoon caramel extract 3 cups all-purpose flour

1/2 teaspoon baking powder 1 cup caramel macchiato liquid coffee creamer Pre-heat oven to 325 degrees. Spray a 12 cup Bundt pan with Bakers Joy. Cream butter and sugar til light and fluffy. See Desserts, Page 8

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APPLE WALNUT CAKE Makes 1 (10-inch) Bundt Cake

holiday cookbook

8 — THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 31, 2012

Desserts Add eggs, one at a time, beating well after each addition. Add caramel extract. Combine flour and baking powder. Add to creamed mixture, alternately with coffee creamer, beginning and ending with flour. Bake for 1 hour and 10 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan and cool completely on wire rack. When completely cool, drizzle glaze over cake. GLAZE 1 cup powdered powdered sugar 2 tablespoons Caramel Macchiato liquid coffee creamer In a small bowl, combine powdered sugar and coffee creamer till smooth. Drizzle over cake. Serves 16 to 20 — Dee Cheatwood Talladega CARRIE’S BLUEBERRY CREAM CHEESE ROLL Dough: 4 cups flour 1 cup warm milk (110 degrees) 3 eggs 1 cup shortening 1 pkg. yeast 5 Tbsp. sugar Cream Cheese Filling: Mix the following ingredients until well combined. 4-8 oz. pkgs. cream cheese 3 eggs 1 1/2 cups sugar 2 tsp. vanilla

1 can of blueberries (not in syrup) drained (fresh may be used) Directions: 1. Crumble flour and shortening 2. Mix warm milk and yeast together 3. Add the yeast mixture, whisked eggs, and sugar to the crumbled flour mixture 4. Chill in refrigerator, 3 to 4 hours 5. Divide dough into 4 or 5 balls 6. Roll each ball into a rectangle, fill with cream cheese filling, fold the edges over and seal. Don’t let the edges of rolls touch. 7. Bake at 400 degrees for 10 to 15 minutes. Serve warm and enjoy! — Carrie Goss Ragland CARROTT CAKE Ingredients: 1 1/2 cup butter, softened 2 cups sugar 1 tsp. vanilla 6 large eggs (separated) 2 1/4 cups all-purpose flour 1 tsp. baking soda 1/2 tsp. salt 1 cup whole buttermilk 2 cups shredded carrots 1 1/2 cups of finely chopped pecans 1 (8 1/2 ounce) canned crushed pineapple well drained Preheat oven to 3500 grease and flour 3 (9 in.) cake pans. In large mixing bowl combine butter, sugar and vanilla. Beat at medium speed until fluffy. Add egg yolks, one at a time, beating well after each addition. In a small bow, combine flour, baking soda and salt. Gradually

add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. In a large bow, beat egg whites at high speed until stiff peaks form. Fold beaten egg whites into other mixture until well combined. Gently stir in carrots, pecans and pineapple. Spoon batter into prepared pans. Bake 20 to 25 min. or until wooden picks inserted in center comes out clean. Let cool 10 min. in pans. Cool completely on wire rack. CREAM CHEESE FROSTING 3/4 cup (1 1/2 sticks) butter, softened 12 oz. cream cheese, softened 2/3 cup shortening 2 lb. package confectioners sugar Combine the butter, cream cheese and shortening in a mixing bowl. Beat at medium speed with the paddle until light, scrape the sides of the bowl occasionally. Add the sugar and beat for 5 min. or until fluffy.

CHOCOLATE COBBLER 1 stick butter Batter: 1 1/2 cups sugar 3 tablespoons Hersheys cocoa 2 cups self-rising flour 1 cup milk 2 teaspoons vanilla Top Layer: 1 1/2 cups sugar 1/2 cup Hersheys cocoa 3 cups boiling water Preheat oven to 350 degrees melt butter in the oven in a 13x9 baking dish — set aside Batter: Mix together sugar, cocoa, flour, milk and vanilla until there are no lumps. Pour batter evenly into dish on top of butter — DO NOT STIR Top Layer: Start the 3 cups of water to boil.

Ice between layers sides and top of cake.

Mix the 2 cups sugar and 1/2 cup cocoa. Sprinkle dry mixture over batter — DO NOT STIR

— Jeanette Hickman Sylacauga

VERY, VERY SLOWLY AND CAREFULLY pour the boiling water over the

dry mixture evenly. DO NOT STIR (I use a small measuring cup so I could control it better) Bake for 40 minutes. Let it sit for a few minutes. It is very rich but wonderful with ice cream on top. — Helen Brown Goodwater CHOCOLATE TOFFEE PIE Makes One 9” Deep Dish Pie Ingredients: 1 1/2 cups chocolate graham cracker crumbs 3 tablespoons sugar 5 tablespoons butter, melted 1 (8-ounce) package cream cheese, softened 1 cup confectioners’ sugar 1 (5.9 ounce) box instant chocolate pudding mix 1 1/2 cups milk 1 (16-ounce) container 6 (1.4 ounce) milk chocolate — covered toffee bars — crushed and divided (Heath Bars) 1. Preheat oven to 3500. In a medium bowl, combine cracker crumbs, and sugar. Add butter, stirring to combine. Press evenly into bottom and up sides of a 9-inch deep dish pie

plate. Bake for 8 minutes; set aside to cool 2. In medium bowl beat cream cheese at medium speed until creamy. Gradually beat in confectioners’ sugar until smooth. 3 In separate medium bowl, whisk together pudding mix and milk until smooth; let stand 2 minutes 4. Add pudding mixture to cream cheese mixture, beating until smooth. Stir in Cool Whip, fold in 5 crushed candy bars. Spoon mixture into crust. Sprinkle with remaining crushed candy bar. Cover and chill for 4 hours before serving — Dee Cheatwood Talladega COCONUT CREAM POUND CAKE Makes 1 Bundt Cake

(10-inch)

Ingredients: 1 cup butter, softened 1 1/2 cups sugar 1/2 cup sweetened flaked coconut 2 cups all-purpose flour 2 tablespoons cream of coconut 1 tablespoon fresh lemon juice 1 teaspoon vanilla extract

See Desserts, Page 10

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THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 31, 2012 — 9

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holiday cookbook

Desserts From Page 8

5 large eggs Confectioners’ (for dusting)

sugar

1. Pre-heat oven to 3500. Spray a 12 to 15 cup Bundt pan with Bakers Joy 2. In large bow, beat butter and sugar at medium speed with a mixer until fluffy. Stir in coconut. Gradually add flour to butter mixture, beating just until blended. Add cream of coconut, lemon juice and vanilla, beating well. Add eggs, one at a time, beating well after each addition. Spoon batter into prepared pan 3. Bake 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes. Remove from pan and cool on rack completely. Dust with confectioners’ sugar just before serving — Dee Cheatwood Talladega COFFEE CAKE 1 c. butter, softened 1 1/2 c. sugar 3 large eggs 1 (8 oz.) container sour cream 2 c. all purpose flour 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 3/4 c. white choc. morsels 3/4 c. chopped macadamia nuts

Let cool in pan for 10 minutes Remove from pan and spoon cream cheese glaze over warm cake. Cool completely on a wire rack

speed until smooth and creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs one at a time, beating just until yellow disappears. Sift together flour and salt, add to butter mixture alternately with bourban, beginning and ending with flour. Beat batter at low speed until blended after each addition. Stir in 1-1/2 teaspoons vanilla, toasted pecans, and shredded coconut. Pour batter

into a greased and floured tube pan. Bake at 325 degrees for 1 hour and 30 minutes or until center of cake tests done. Cool in pan on wire rack 1015 minutes. Remove from pan and cool completely on wire rack. — Dee Cheatwood Talladega CRUNCHY PECAN PIE BITES 3 cups chpd. pecans 3/4 c. sugar 3/4 c. dark corn syrup

3 large eggs, lightly beaten 2 tbs. melted butter 1 tsp. vanilla extract 1/8 tsp. salt 5 (2.1 oz.) pk. frozen mini-phyllo pastry shells. Makes 6 dozen 1. Preheat oven to 3500. Bake pecans in a single layer in pan 8-10 minutes until toasted. Stir halfway through 2, Stir together sugar and corn syrup in a medium bowl. Stir in pecans,

eggs and next 3 ingredients. 3. Spoon about 1 heaping teaspoonful pecan mixture into each pastry shell and place on 2 large baking sheets 4. Bake at 3500 for 20 to 22 minutes or until set. Transfer to wire racks and cool completely (about 30 minutes) store in an air tight container up to 3 days — Jan Crumpton

See Desserts, Page 11

First round judges

Cream Cheese Glaze 1 (3 oz.) pk. cream cheese, softened 1 1/2 c. confectioner’s sugar 2 tb. whole milk In a small bowl, beat cream cheese at low speed with an electric mixer until creamy. Gradually add sugar, beating until combined. Add milk, beating until smooth

Brian Schoenhals/The Daily Home

The first round of judging for this year’s Holiday Cookbook was held at the home of Myrt Pfannkuche on Logan Martin Lake. Shown are judges, seated, from the left, Judy Brennan and Myrt Pfannkuche; standing is Gloria Richards, Shirley Broadwell, Gloria Griffin and Linda Robinson.

— Jan Crumpton CREAM CHEESE COCONUT PECAN POUND CAKE 1 1/2 cups butter, softened 1 (8-oz.) package cream cheese, softened 3 cups sugar 6 large eggs 3 cups all purpose flour 1/2 teaspoon salt 1/4 cup bourban 1 1/2 teaspoons vanilla extract 1 cup chopped pecans, toasted 1/2 cup shredded coconut Directions: Pre-heat oven to 325 degrees. Beat butter and cream cheese at medium

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Preheat oven to 3500 spray a 12 to 15c fluted pan with Bakers Joy spray with flour. In a large bowl, beat butter and sugar at medium high speed with an electric mixer until fluffy. Add eggs one at a time, beating well after

each addition. Add sour cream, beating until combined. In a medium bowl combine flour, baking powder, soda and salt. Gradually add butter to mixture, beating until smooth, stir in nuts and white morsels, spoon batter into prepared pan. bake for 40-50 minutes or until wooden pick comes out clean

holiday cookbook

THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 31, 2012 — 11

Desserts First place winner

DUMP CAKE 1 can 15 oz. crushed pineapple, juice and all 1 can Baker’s shredded coconut 1 cup chopped pecans 1 cup sugar 1 white cake mix 1-1/2 sticks margarine

Dee Cheatwood of Talladega won first place in desserts with a Red Velvet Pound Cake. Dee spends a lot of her time in the kitchen. The Cheatwoods have a daughter, Jenni Warlick. She and her husband, Brandon, and children, Jacob and Lauren, live near them on Cheatwood Road in Talladega, as does their son Todd, his wife, Pam, and their children, Devan, Colby and Isabella. Here is Dee’s winning recipe …

Preheat oven to 325 degrees. Spray a 12 to 15 cup Bundt pan with Bakers Joy.

FOUR LAYER CHOCOLATE PIE First Layer: 1 cup (S.R. Four) 1/2 cups chopped (nuts

Second Layer: 8 oz. cream cheese (room tem) 1 cup powdered sugar, 1 cup cool whip Third Layer: 2 small pkg. instant chocolate pudding mix, 3 1/2 cup milk, tsp vanilla

FRESHLY BAKED STRAWBERRY PIE 2 unbaked pie crusts 1 cup sugar 1/3 cup all purpose flour 1/4 cup cornstarch 1/2 teaspoon ground cinnamon 2 tablespoons butter 4 cups fresh strawberries

Mix ingredients for first layer in pan, mash over bottom and bake at 3500 x 15 mins. Cool — mix second layers with mixer and spread over 1st layer. Beat pudding mix and milk until thick and pour over 2nd layer. Spread remaining cool whip over third layer and sprinkle nuts over top.

Line one of the pie crusts into a pie pan, Preheat oven to 425 degrees. Mix all ingredients except for strawberries in a bowl. Finely chop strawberries then add to other ingredients in bowl. Mix well. Pour mixture into pie pan lined with pie crust. Put other pie crust on top; cut slits on top; and trim off excess pie dough. Bake 35-45 minutes or until slightly brown. Take out of oven, let cool — Nathan V. Young

— Priscilla P. Smith

See Desserts, Page 12

Fourth Layer Cool whip (16 oz) chopped pecans

WE ARE OPEN & STILL SERVING YOUR FAVORITES In a large mixing bowl, beat butter and sugar at medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and vinegar. In a medium bowl, combine flour, cocoa, salt and baking soda. Gradually add to butter mixture alternately with buttermilk, beginning and ending with flour, beating until just combined after each addition. Add red food coloring and combine well. Spread half of batter in pan and top evenly with cream cheese filling. Spoon remaining batter over filling. Bake for 1 hour and 10 minutes or

until a wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove from pan and cool completely on wire rack. Dust with powdered sugar if desired. CREAM CHEESE FILLING 1 (8 ounce) package cream cheese, softened One-third cup sugar 1 large egg 1 teaspoon vanilla extract In a small bowl, beat cream cheese and sugar at medium speed until smooth. Add egg and vanilla, beating until well combined.

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RED VELVET POUND CAKE 1 & one-half cups butter, softened 3 cups sugar 5 large eggs 1 teaspoon distilled white vinegar 1 teaspoon vanilla extract 3 cups all-purpose flour One-third cup unsweetened cocoa powder One-half teaspoon salt One-fourth teaspoon baking soda 1 cup whole buttermilk 1 (1 ounce) bottle red food coloring Cream cheese filling (recipe follows) Garnish: confectioner’s sugar

Spray baking dish, spread pineapple over bottom of dish, sprinkle cake mix oven pineapple and add sugar. Mix pecan and coconut, slice margarine thinly over top. Do not stir. Bake 325 degrees for 40 min. or until margarine melts and top is browned. Serve in baking dish. — Sara Ssallas Sylacauga

pecans) 1/2 cup melted butter

holiday cookbook

12 — THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 31, 2012

Desserts FRUIT PIE 2 cans of pie filling 2 eggs (beaten) 6 slices of bread 1-1/2 cups of sugar 2 sticks of butter (melted) Directions: Spread pie filling into baking dish, then break bread into pieces. Pour egg, butter and sugar mixture on top. Bake at 350 until brown. — Betty Davis Webster Talladega gingerbread cake with cranberry filling and orange cream Cheese Frosting 1 cup vegetable oil 1 cup sugar 1 cup unsulphured molasses 3 large eggs 3 1/2 cups all-purpose flour 2 teaspoons ground ginger 2 teaspoons ground cinnamon 2 teaspoons baking soda 1 teaspoon lemon zest 1/2 teaspoon salt 1/8 teaspoon ground cloves 1 1/4 cups whole buttermilk

Cranberry Filling (makes 1 cup) 1 (16-ounce) can wholeberry cranberry sauce 1 tablespoon orange zest 2 tablespoons fresh orange juice In a medium saucepan cook all ingredients over medium-low heat for 15 minutes or until thickened. Cover and chill for 2 hours. Orange Cream Cheese Frosting 3 cups) 1 (8-ounce) package cream cheese, softened 1/2 cup butter, softened 1 tablespoon orange zest 4 1/2 cups confectioners sugar In a large mixer bowl, beat cream cheese, butter, and orange zest at medium speed until creamy. On low speed, gradually beat in confectioners sugar, until smooth. Frost sides and top of cake. You can garnish this cake with gingerbread cookies. — Dee Cheatwood Talladega GREEK COOKIES 1 lb. unsalted butter 1 Tbl. Vanilla Flavoring 2 Tbl. Sugar 1 Egg Yolk 1 Jigger Bourbon Self Rising Flour

1 Cup Fine Crushed Pecans Mix all ingredients and add flour so you can work with dough. Make any shape. Bake at 350 degrees for 15 or 20 minutes. Roll in Confection Sugar. — Margaret (Panos) Banks Cropwell HEATH BAR POUND CAKE 1-1/2 cups butter (salted) softened 2-1/2 cups sugar 6 large eggs 1/2 teaspoon vanillebutter-nut extract 3 cups all-purpose flour 1/2 teaspoon baking powder 1 Heath Bar liquid coffee creamer 2 Heath Bar candy bars — crushed Pre-heat oven to 325 degrees. Spray a 12 cup Bundt pan with Baker Joy. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla-butternut extract. Combine flour and baking powder. Add to cremed mixture alternately with HeathBar coffee creamer — beginning and ending with flour. Pour into prepared pan. Bake at 325 degrees for 1 hour and 10 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes on wire rack. Remove from pany and cool completely on wire rack. Drizzle with glaze. Sprinkle crushed Heath Bar candy bars on top of glaze. GLAZE 1 cup powdered sugar 2 tablespoons Heath

Bar coffee creamer Combine powdered sugar and coffee creamer until smooth. Drizzle over cake and sprinkle with crushed Heath Bar candy. Serves 16-20 — Dee Cheatwood Talladega Heavenly Pie Crust 2 cups plain flower 1 cup chopped nuts 2 sticks butter Filling 1 - 8 oz package of cream cheese 1 box powdered sugar 1 large carton Cool Whip Topping 1 can cherry pie filling Combine flour, nuts, melted butter. Pat in 13x9x2 inch pan and bake for 30 minutes at 350 degrees. Cool off before putting anything on top of this. Mix cream cheese and sugar well, then fold in cool whip. Then spread over cooled off crust. Then spread cherry pie filling over top. Chill for several hours then serve. If you like you can use different flavors of pie filling.

6 large eggs 1 teaspoon almond extract Honey Citrus Syrup (recipe follows) 1/3 cup honey 1/4 cup sliced, toasted almonds 1. Preheat over to 325˚. Spray a 12-cup Bundt pan with Bakers Joy. In large mixer bowl, beat butter and cream cheese at medium speed until creamy. Add sugar, beating until fluffy. Gradually add 1 cup of flour, beating until smooth. Add 2 eggs, beating just until blended. Repeat procedure with remaining flour and eggs. Stir in almond extract. 2. Spoon batter into prepared pan. Bake for 1 hour and 25 minutes, or until a

wooden pick inserted in center comes out clean. Using an 8-inch skewer, pierce holes in cake at 1/2 inch intervals while cake is still in pan and warm. Slowly pour Honey Citrus Syrup over cake in pan. Let stand for 15 minutes. Remove cake from pan and cool completely on wire rack. Drizzle with 1/3 cup honey and sprinkle with almonds. Honey Citrus Syrup 1 cup water 1/2 cup sugar 1/2 orange, cut into 1/4 inch slices 1/2 lemon, cut into 1/4 inch slices 1 cinnamon stick 1/4 cup honey

See Desserts, Page 14

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Recipe passed on to me by my Mama Vallie Fowler — Karen F. Haynes Munford HONEY ALMOND POUND CAKE 1 1/2 cups butter, softened 1 (8-ounce) package cream cheese, softened 2 1/2 cups sugar 3 cups all-purpose flour

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Preheat oven to 350˚. Spray 3 (9-inch) cake pans with Bakers Joy. In large mixer bowl combine oil, sugar, molasses and eggs. Beat at medium speed till well combined. In a medium bowl combine flour, sugar, ginger, cinnamon, baking soda, lemon zest, salt, and cloves. Gradually add to oil mixture alternately with buttermilk, beginning and ending with flour mixture. Pour evenly into prepared pans. Bake

at 350˚ for 20 minutes or until cake tests done. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely on wire racks. Spread cranberry filling between layers. Frost sides and top with Orange Cream Cheese frosting.

Santaâ&#x20AC;&#x2122;s Helper

14 — THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 31, 2012

holiday cookbook

Desserts From Page 12

In a medium saucepan combine water, sugar, fruit slices and cinnamon stick. Bring to a boil over medium heat. Reduce heat, and simmer for 30 minutes. Strain mixture, discarding solids. Stir in honey. Pour over cake while warm. Makes 1 (10-inch) Bundt Cake — Dee Cheatwood Talladega INSIDE OUT S’MORES BROWNIES 1 cup butter 4 oz. unsweetened chocolate, chopped 1-3/4 cup sugar 4 eggs 2 tsp. vanilla 1-1/2 cup all purpose flour 9-12 honey graham squares 1-1/2-2 cups mini marshmallows Directions: Preheat oven to 350 degrees. Lightly grease 11-1/2x8 inch pan and set aside. In medium saucepan, melt butter and chocolate over low heat. Remove from heat. Stir in sugar, eggs, and vanilla until combined. Stir in flour. Spread half the batter in the prepared pan. Top with graham crackers (divide as needed to evenly top the batter). Sprinkle marshmallows on the graham crackers, but don’t let them touch the sides of the pan. Carefully spread the remaining batter on the marshmallows and graham crackers, covering them completely. Bake the brownies for 25-35 minutes or until set. Cool completely and then cut into squares.

JEANETTE’S HARVEST PUMPKIN PIE

KAHLUA ESPRESSO CAKE

3 cups cooked pumpkin 1 1/2 cups packed brown sugar 1/2 cup granulated sugar 4 tbsp. butter (melted) (beat well) 2 whole eggs — 4 egg yolks (save whites for meringue) 1 1/2 cups evaporated milk 2 tsp. ground cinnamon 1/2 tsp. ground allspice 1/2 tsp. ground cloves 1/2 cup chopped pecans 1/2 tsp. salt 1/2 cup coconut (frozen or flaked) 2 uncooked 9” uncooked piecrust (deep dish)

1 yellow cake mix 1 (3 oz.) vanilla pudding mix 3/4 cup vegetable oil 3/4 cup water 1/2 cup Kahlua flavored syrup 1-1/2 tsp. cinnamon 4 eggs 1/2 cup sugar 1/2 cup brown sugar 2 shots of espresso or 1/4 cup strong coffee 1/2 cup candied pecans choped in bottom of pan

Meringue: 4 egg whites 1/3 cup granulated sugar 1/2 tsp. vanilla 4 tbsp. water 1 1/2 tsp. corn starch Mix together and cook in microwave 20 seconds, stir and set aside to cool Mix pie ingredients together in large bowl and mix well. Take 1 1/2 tbs. granulated sugar and flour (1 1/2 tbl.) mix and sprinkle on crust. Pour pie mix in 2 crust, divide evenly. Bake 3500 about 30 minutes or until pie is set. Prepare meringue. Whip whites until foamy, add corn starch mixture and gradually whip in sugar. Beat until stiff peaks form. Beat in vanilla. Top pies with meringue and sprinkle a little coconut on top and bake about 20 min or until light brown. — Jeanette Hickman Sylacauga

Directions: Mix dry ingredients together, add wet ingredients. Bake 325 for 25-35 min. Glaze to be heated BEFORE cake comes out of oven 1 stick butter 1 cup sugar 1/4 cup water 1/4 cup Kahlua syrup 1 shot of espresso or Tblsp. of strong coffee WHEN CAKE COMES OUT OF OVEN POUR GLAZE OVER HOT CAKE — Chef Michael Creations KAREN’S HOMEMADE CHOCOLATE TURTLES (Great for Holidays, parties, all year long) Things you will need: 1 big bag of Kraft kisses — caramel 1 cup pecans or nut of your choice 1 package of chocolate blocks or white chocolate which ever you prefer The fun begins —

unwrap every one of the caramel kisses Take the cup of pecans, beak them in half (no smaller) Go ahead and get a clear glass bowl, sit it on top of a boiler with water not touching the bottom of the bowl. Put the chocolate bar of your choice (I make both) in the bowl about 4 squares at a time, get the water in the pan to boil, then turn it down enough to keep bowl warm enough to melt your chocolate blocks depends on how much you want to make continue as the chocolate is used adding more blocks one at a time until they are melted, I use metal prongs to dip the turtles in the chocolate. Take half a pecan wrap your caramel kiss around it. Go head and do all your pieces of pecan with caramels before starting to dip them. Get a cookie sheet or cookie rack cover with wax paper. Take prongs dip the turtles in

the chocolate making sure it gets covered all over. Tap the prongs on side of bowl one time to keep chocolate from dripping. When the chocolate on the turtles hardens and drys they are ready to be munched on. Store them in either a plastic ziploc bag or container with lid. This is great to make and put in a decorative box for a gift. They are so very good. My husband (Joey) loves them, he always wants to hide them from our daughter-in-laws at Christmas. Ha! — Karen Fowler Haynes Munford MACAROONS Preheat oven to 350 degrees Ingredients: 1 (14 oz.) bag of shredded coconut 1 can Eagle Brand condensed milk 1 Tbsp. vanilla extract

Directions: Mix all ingredients well in medium bowl. Drop by teaspoons on greased cookie sheet. Bake at 350 degrees 1012 minutes or until golden brown. ENJOY! Yield: 4-5 dozen — Virginia Hooper Alpine MARSHMALLOW CHEESECAKE PIE

3 (8-ounce) packages of cream cheese, softened 1 (7 1/2-ounce) jar marshmallow creme 2 eggs 3 tablespoons all-purpose flour 1 (9-inch) Graham Cracker Crust

1. Preheat oven to 350˚. 2. In mixer bowl, beat cream cheese, marshmallow creme, eggs, and flour

See Desserts, Page 15

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holiday cookbook

THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 31, 2012 — 15

Desserts From Page 14

until smooth; pour into crust. 3. Bake at 350˚ for 45 minutes or until edges are brown. Turn oven off and leave pie in oven for 1 hour. 4. Remove to wire rack to finish cooling. Chill at least 4 hours before serving. — Dee Cheatwood Talladega MILKY WAY CAKE 8 (1-7/8 oz.) Milky Way candy bars 1/2 cup melted margarine 2 cups sugar 1/2 cup softened margarine 4 eggs 1 teaspoon vanilla 1-1/4 cups buttermilk 1/2 teaspoon soda 3 cups all purpose flour 1 cup chopped pecans Directions: Pre-heat oven to 325 degrees. Combine candy bars and 1/2 cup melted margarine in a saucepan and place over low heat until candy bars are melted, stirring constantly. COOL. Cream sugar and 1/2 cup softened margarine until light and fluffy. Add eggs, one at a time, beating well after each addition, stir in vanilla. Combine buttermilk and soda, add to creamed mixture, alternately with flour, beating well after each addition. Stir in candy bar mixture and pecans. Pour batter into a greased and floured 10 inch tube pan; bake at 325 degrees for 1 hour and 20 minutes or until done. Cool in pan for 1

hour; remove and cool completely on wire rack. Frost with Milk Chocolate Frosting. Milk Chocolate Frosting 2-1/2 cups sugar 1 cup evaporated milk 1/2 cup margarine, melted 1 (6 oz.) package semisweet chocolate pieces 1 cup marshmallow cream Combine first 3 ingredients in sauce pan; cook over medium heat until it reaches soft ball stage. Remove from heat, add chocoate pieces and marshmallow cream, stirring until melted. If necessary, add a little evaporated milk to make spreading consistency. Frost completely cooled cake. — Dee Cheatwood Talladega MOSCATO STRAWBERRY CAKE (Moscato is a sweet Italian white sparkling wine) Makes 1 (9-inch) 3 layer cake 1 cup butter, softened 1 3/4 cups sugar 3 large eggs 1 (16-ounce) package frozen strawberries, thawed and pureed 2 3/4 cup all-purpose flour 1 tablespoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup sour cream Moscato d’Asti Simple Syrup (Recipe follows) Mascarpone Frosting 1 Pre-heat oven to 350

Spray 3 (9-inch cake pans with Bakers Joy 2. In large bowl, beat butter and sugar at medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat in pureed strawberries. 3. In medium bowl, combine flour, baking powder, soda and salt. Gradually add to butter mixture, beating just until combined after each addition. Stir in sour cream. Spoon batter into pans 4. Bake for 16 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely on wire racks. 5. Brush cake layers with Moscato d’Asti Simple Syrup. Spread Mascarpone Frosting between layers and on sides and top of cake. Store cake, covered, in refrigerator for up to 3 days.

1. In a large bow, beat Mascarpone and whipping cream at mediumhigh speed with a mixer until thickened. Gradually add confectioners’ sugar, beating until smooth Note: You may garnish cake with whole, fresh strawberries — Dee Cheatwood Old Fashioned apple layer cake 3 cups all-purpose flour 2 cups sugar 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon allspice

1 cup vegetable oil 3 large eggs 1 teaspoon vanilla extract 3 cups peeled, cored, and chopped Braeburn Apples (about 3 large) 1 cup chopped walnuts Caramel Buttercream (recipe follows) Garnish: thinly sliced apples 1. Preheat oven to 350˚. Spray 3 (9-inch) cake pans with Bakers Joy. 2. In large bowl combine all dry ingredients. Add oil, eggs, and vanilla. Beat at mediumlow speed until smooth. Add chopped apples and pecans beating until combined. Spoon batter evenly into prepared pans, and bake for 18 to 20 minutes or until a wooden pick

inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans and cool completely on wire racks. 3. Spread Caramel Buttercream between layers, on sides, and top of cake. Garnish with sliced apples if desired. Caramel Buttercream 1 cup butter, softened 1/2 cup caramel ice cream topping 6 cups confectioners sugar In large bowl, beat butter and caramel topping at medium speed until combined. Gradually add confectioners sugar, beating until smooth. Frost Cake — Dee Cheatwood See Desserts, Page 16

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Moscato d’Astil Simple Syrup 1/2 cup Moscato d’Asti sparkling wine (or water) 1/2 cup sugar 1. In small saucepan, combine wine, or water and sugar. Bring to a boil over medium heat, stirring until sugar dissolves. Remove from heat; set aside to cool. Mascarpone Frosting 2 (8 ounce) containers Mascarpone cheese, softened 2 cups heavy whipping cream 1/2 cup confectioners’ sugar

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16 — THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 31, 2012

holiday cookbook

Desserts Cream butter and sugar. Beat in eggs, one at a time. Dissolve soda in buttermilk. Dredge 1 box yellow cake mix dates and buttermilk alter1 cup self rising flour nately to cream mixture. 1/2 cup white sugar Add remaining ingredi4 eggs 1 teaspoon orange fla- ents; blend well. Pour into greased tube pan. Bake at voring 325° degree oven for 1 1/2 1/2 cup Crisco oil hours. Make tiny holes in 1/4 cup orange zest 1-3/4 cups milk top of cake and cover with sauce. Cool in pan. When Sprinkles of choice 2 cans chocolate icing cooled, loosen edges with knife before turning out & 1 orange cool aid onto cake plate. Cake is Preheat oven to 350 very tender. Garnish with degrees. Spray three 9 inch orange sections. cake pans. Sauce 2 c. sugar Directions: Sift together 1 c. orange juice flour, cake mix and sugar 2 tbsp. orange rind, in large mixing bowl. Whip eggs, milk, oil and grated zest together. Fold dry Mix all ingredients until ingredients with wet. Beat 3 minutes. Measure one dissolved. Pour over cake. — Beverly Hyde third of batter to each cake Talladega pan. Bake at 350 degrees for 25 to 30 minutes. Test for doness with toothpick. HERE COMES Let cool. THE FUDGE In chocolate icing stir in orange cool aid unsweet2 c. sugar ened. Spread each cake 3 tbsp. cocoa layer with equal amounts 1 sm. can Pet Milk of icing. Use the remain2 tbsp. Karo ing icing to cover the top 3/4 stick oleo and sides. Use sprinkles on 1 tsp. vanilla top or may used candies of 1 c. chopped nuts choice. ORANGE CHOCOLATE CAKE

— Sara Sallas Sylacauga ORANGE DATE CAKE

— Beverley Hyde Talladega

Mix together good. Stir with spoon. Stir in 1 cup frozen or fresh blueberries. Pour 3/4 cup of mixture in muffin pan (inserted with liners) bake at 3750 25-30 mins. Topping 1 cup confection sugar 1/4 cup lemon juice mix together Put on muffins while hot Then serve Makes 12 muffins — Priscilla (Pasty) Smith PEACH DELIGHT 1-29 oz. can of sliced peaches 1 box butter pecan cake mix 1 cup angel flake coconut mixed with 1 cup chopped pecans 1-1/2 sticks margarine melted Preheat oven to 375 degrees. Directions: Spray dish first with cooking spray. Spread peaches, juice and all in bottom of 9x13 baking dish. Spread cake mix over peaches - do not pack down. Pour margarine over cake mix. Make sure to cover cake mix with margarine. Sprinkle coconut and pecans over buttered cake mix. Bake 55 to 60 mins. at 350 degrees on top oven shelf. — Sara Sallas Sylacauga

PATSY’S BLUEBERRY MUFFINS

PEANUT BUTTER PIE

2 cups Bisquick (packed) 3/4 cup sugar 1/4 cup oil 3/4 cup milk

1 Oreo Chocolate Crumb Pie Shell 1/2 cup Crunchy Peanut Butter 3 oz. Cream Cheese

(softened) 8 oz. Whipped Topping (thawed) 1 bottle Smuckers Magic Shell (Chocolate Fudge Flavor) 1/2 cup Confectioners Sugar Blend cream cheese, peanut butter and confectioners sugar. Fold in whipped topping & set aside. Drizzle magic shell in prepared crust, reserving 1/2 of bottle. Pour mixture in crust. Drizzle with remaining magic shell. Chill at least 1 hour. *Helpful hint: use a food processor to thoroughly mix peanut butter, cream cheese and confectioners sugar. — Ralph DuLaney II PECAN CHEESECAKE PIE 1/2 (15 oz.) package refrigerated pie crusts 1 (8 oz.) package cream cheese, softened 4 large eggs, divided 3/4 cup sugar, divided 2 teaspoons vanilla extract, divided 1/4 teaspoon salt 1-1/4 cups chopped pecans 1 cup light corn syrup Directions: Fit pie crust into a 9-inch pie plate according to package directions. Fold edges under and crimp. Beat cream cheese, 1 egg, 1/2 cups sugar, 1 teaspoon vanilla, and salt at medium speed until smooth. Pour cream cheese mixture into pie crust; sprinkle evenly with chopped pecans. Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 teaspoon vanilla; pour

mixture over pecans. Place pie on a baking sheet. Bake at 350 degrees on lowest oven rack for 50 to 55 minutes or until pie is set. Cool on a wire rack for 1 hour or until completely cool. Serve immediately, or cover and chill up to 2 days. — Dee Cheatwood Talladega PECAN PIE CAKE RECIPE 1 (18-1/4 ounce) yellow cake mix (I used one with pudding mix in it) 8 tablespoons butter, melted 4 large eggs 1-1/2 cups light corn syrup 1/2 cup packed dark

brown sugar 1 teaspoon pure vanilla extract 2 cups chopped pecans (the orginal recipe said to toast the pecans, but I didn’t) 1/2 cup chocolate chips

Preheat oven to 325 degrees. Mix together cake mix, melted butter, and 1 egg. Blend for 1 to 2 minutes. The batter will be very thick - more like cookie dough. Reserve 2/3 cup of batter. Pat remaining batter in bottom of 13x9 inch pan. Bake for about 15 minutes or until crust is light brown and puffs up. Remove from oven and cool on a rack for 10 minutes. Leave the See Desserts, Page 17

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(Be sure to use butter —it makes a difference) 1 c. butter 2 c. sugar 4 eggs 1 tsp. soda 1/3 c buttermilk (add a little more cause I said so) 4 c. flour 1 lb. dates, chopped 1 c. pecans, chopped 2 tbsp. orange rind, grated

Mix sugar and cocoa. Add Pet Milk and Karo. Cook to soft ball stage (238 degrees). Set aside and add oleo and vanilla. Do not stir for 30 minutes. Beat until thick. Add nuts.

1 egg

THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 31, 2012 — 17

holiday cookbook

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Holiday Cookbook sponsors The owners of our local Piggly Wiggly stores have sponsored the Daily Home’s Holiday Cookbook since its inception 15 years ago. Show, from the left: Vince Culatta, owner of the Piggly Wiggly in Sylacauga; June Winters, (Holiday Cookbook); Doris Baker and Richard Baker. Not pictured is Ronnie Baker. The Bakers own the Piggly Wigglys in Talladega, Childersburg, Goodwater, and other locations.

Desserts From Page 16

oven on. Mix together reserved batter, corn syrup, brown sugar, remaining 3 eggs, and vanilla. Blend on low for 1 minute. Scrape down sides of bowl with a spatula. Mix at medium speed until well combined and blended. There will first be little chunks of the cake mix batter. Mix well until those chunks disappear. Fold in pecans and chocolate chips. Pour mixture on top of partially

cooked batter and smooth it out with a spatula. Return pan to oven. Bake cake until edges are bown but center is a bit soft, 4045 minutes. Remove from oven and cook on a rack for 30 minutes. — Amy Smith Praline Bundt Cake 1 cup chopped pecans 1 cup butter, softened 1 (8-ounce) package cream cheese, softened 1 (16-ounce) package dark brown sugar

4 large eggs 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 (8-ounce) container sour cream 2 teaspoons vanilla extract Praline Icing - Recipe follows Sugared Pecans - Recipe follows 1. Preheat oven to See Desserts, Page 18

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18 — THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 31, 2012

holiday cookbook

Desserts diately.

Cranberries

350˚. Arrange 1 cup pecans in a single layer on a baking sheet. Bake for 5 to 7 minutes or until toasted. Cool on a wire rack 15 minutes or until completely cool. Reduce oven temperature to 325˚. 2. Beat butter and cream cheese at medium speed until creamy. Gradually add brown sugar, beating until well blended. Add eggs, one at a time, beating just until blended after each addition. 3. Sift together flour, baking powder, baking soda, and salt. Add to butter mixture alternately with sour cream, beginning and ending with the flour. Beat at low speed just until blended after each addition. Stir in toasted pecans and vanilla. Spoon batter in a 12 cup Bundt pan. Bake at 325˚ for 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on wire rack 15 minutes; remove from pan to wire rack to cool completely.

Sugared Pecans 1 egg white 4 cups pecan halves 1/3 cup sugar, granulated 1/3 cup packed light brown sugar

1. Pre-heat oven to 3500. Spray 3 (9-inch) cake pans with Bakers Joy 2. In large bowl, beat butter and sugars at medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat in pumpkin. 3. In medium bowl, combine flour, baking powder, cinnamon soda and salt. Gradually add to butter mixture alternately with milk, beginning and ending with flour, beating just until combined after each addition pour into prepared pans. Bake for 18 to 22 minutes or until wooden pick inserted into center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely on wire racks. 4. Spread cranberry mousse filling between layers. Frost sides and top of cake with cinnamon buttercream. Garnish with sugared cranberries, if desired. Store cake, covered in refrigerator up to 3 days.

Praline Icing 1 cup firmly packed light brown sugar 1/2 cup butter 1/4 cup milk 1 cup powdered sugar, sifted 1 teaspoon vanilla extract 1. Bring first 3 ingredients to a boil in a 2 quart saucepan over medium heat, whisking constantly; Boil 1 minute. Remove from heat; whisk in powdered sugar and vanilla until smooth. Stir gently 3 to 5 minutes or until mixture begins to cool and thicken slightly. 2. Spoon over completely cooled cake imme-

1. Whisk egg white until foamy; add pecans and evenly coat. 2. Stir sugars together, sprinkle over pecansstir gently to evenly coat. Spread in single layer in a foil lined lightly greased 15”x10” jelly roll pan. Bake at 350˚ for 18-20 minutes or till dry and toasted, stirring once after 10 minutes. Remove from oven and let cool for 30 minutes or until completely cool. Note: Store pecans in a zip-lock plastic freezer bag at room temperature up to 3 days or freeze up to 3 weeks. Servings 12-14 — Dee Cheatwood Talladega PUMPKIN CAKE WITH CRANBERRY MOUSSE FILLING Makes 1 (9-inch) cake — 3 layers 1 cup butter, softened 1 cup sugar, granulated 1 cup firmly packed brown sugar 4 large eggs 1 (15-ounce) can pumpkin (not pie filling) 3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup milk Cranberry Mousse Filling Cinnamon Buttercream Garnish: Sugared

Cranberry Mouse Filling: (makes about 4 cups) 1 (8-ounce) container frozen whipped topping, thawed 1/4 cup butter, softened 1 (14-ounce) can wholeberry cranberry sauce 1. In medium bowl beat whipped topping and butter at medium speed until smooth. Add cranberry sauce beating until combined Cinnamon Buttercream: (makes about 3 cups) 1 cup butter, softened 1/2 teaspoon ground cinnamon

5 cups confectioners’ sugar 1/2 cup heavy whipping cream In large bowl, beat butter and cinnamon at medium speed until creamy. Gradually add confectioners’ sugar, beating until smooth. Add whipping cream, beating until smooth. — Dee Cheatwood Talladega Red velvet pound cake 1 1/2 cups butter, softened 3 cups sugar 5 large eggs 1 teaspoon distilled white vinegar 1 teaspoon vanilla extract 3 cups all-purpose flour 1/3 cup unsweetened cocoa powder 1/2 teaspoon salt 1/4 teaspoon baking soda 1 cup whole buttermilk 1 (1-ounce) bottle red food coloring Cream Cheese Filling (recipe follows) Garnish: Confectioners sugar 1. Preheat over to 325˚. Spray a 12 to 15 cup Bundt pan with Bakers Joy. 2. In large mixer bowl, beat butter and sugar at medium speed until fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla and vinegar. 3. In medium bowl, combine flour, cocoa, salt, and baking soda. Gradually add to butter mixture, alternately with buttermilk, beginning and ending with flour, beating just until combined after each addition. Add red food coloring and

combine well. Spread half of batter in pan and top evenly with cream cheese filling. Spoon remaining batter over filling. Bake for 1 hour and 10 minutes or until wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove from pan and cool completely on wire rack. Dust with powdered sugar if desired. Cream Cheese Filling 1 (8-ounce) package of cream cheese, softened 1/3 cup sugar 1 large egg 1 teaspoon vanilla extract In a small bowl, beat cream cheese and sugar at medium speed until smooth. Add egg and

vanilla, beating until combined. — Dee Cheatwood Talladega SIMPLY HEAVENLY CAKE

1 3/4 ounce box French vanilla pudding, plus ingredients to prepare 1 1/3 cup sugar 1 20 ounce can crushed pineapple 1 18.25 ounce box yellow cake mix, plus ingredients to prepare 1 1/2 cup heavy cream 1 cup flaked, sweetened toasted coconut Prepare oven to 350 degrees. Prepare yellow

See Desserts, Page 20

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From Page 17

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20 — THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 31, 2012

holiday cookbook

Desserts cake mix as directed using a greased 13x9x2 inch pan and bake for 30 to 35 minutes. While cake is baking, combine the pineapple, 1 cup sugar in a saucepan, and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly. Remove cake from oven and using a fork, pierce holes into cake. Pour pineapple mixture over hot cake and set aside. Prepare pudding according to package directions. Spread pudding over cake and refrigerate until thoroughly chilled Whip heavy cream and remaining sugar until stiff. Cover top of cake with whipped cream and sprinkle toasted coconut on top. — Lynn Shell SNOWFLAKE CAKE WITH EGGNOG FROSTING 1 cup butter softened 1 cup sugar 1 cup firmly packed light brown sugar 1 teaspoon vanilla extract 6 large eggs 3 cups cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 1-1/2 cups commercial eggnog (I use Barbers) Eggnog Frosting Pre-heat oven to 350 degrees. Grease and flour 3 (8-inch) round cake pans. In large bowl with electric mixer, beat butter and both sugars at medium speed

until fluffy. Add vanilla, beating to combine. Add eggs, one at a time, beating well after each addition. In medium bowl, sift together flour, baking powder, baking soda, nutmeg, and salt. Gradually add flour mixture to butter mixture alternately with eggnog, beginning and ending with flour. Spoon into prepared pans and bake at 350 degrees for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans to wire racks to cool completely. Spread eggnog frosting between layers, on top, and sides of cake. Garnish if desired. (Instructions follow).

pecan halves all around bottom of cake and sprinkle chopped pecans on top.

Eggnog Frosting

Place cup of cold water in small bowl, sprinkle with gelatin and let set for 5 minutes to soften. Transfer to the microwave and cook on medium for 30 seconds. Set aside 6 perfect strawberries. Hull

1-1/2 cups butter softened 1/2 cup commercial eggnog 8 cups firmly packed powdered sugar, sifted 3/4 teaspoons ground nutmeg In a large bowl with electric mixer beat butter at medium speed until creamy. Gradually add powdered sugar, alternately with eggnog, beating until smooth. Add nutmeg, beating until well combined. Frost between layers, top, and sides of completely cooked cake. Garnish: Using a 6-inch Snowflake stencil. Once you have iced the cake, sprinkle finely ground pecans to the desired depth on top of cake. Center the snowflake stencil over the ground pecans — sift powdered sugar over the stencil. Very carefully remove the stencil. Garnish: Pecans — Halves and chopped. Place

— Dee Cheatwood Talladega STRAWBERRY MARSHMALLOW AND GRAHAM CRACKER CAKE 1 3 oz. pkg. of strawberry Jello 1 lb. fresh strawberries, rinsed and dried 1 sleeve of graham crackers 2 Tbsp. sugar 1 cup heavy cream 2 containers (7 oz. each) marshmallow cream

and slice the remaining strawberries. Transfer to a food processor or a blender 1-1/2 cups of strawberries. Add the sugar and process until pureed. Add the gelatin and process briefly to blend. Using an electric mixer, whip the heavy cream until stiff. Whisk in the strawberry puree. Add the marshmallow cream and mix at low speed then increase to medium until smooth. Lightly grease with butter an 8 inch spring form pan. Place a layer of crackers on the bottom of the pan to cover, breaking them as needed. Spoon a third of the marshmallow mixture over the crackers, then top with another layer of crackers then place half of the remaining strawberries on top (be sure to place strawberries along the edges of the pan so that once the spring form is removed you will be able to see the strawber-

ries. Add another third of the marshmallow mixture, another layer of crackers and the remaining sliced strawberries. Top with the remaining marshmallow mixture. Refrigerate overnight. Arrange the reserved strawberries on top of the cake prior to serving and after removing the spring form ring from around the cake. May need to go around the edge of the pan with a butter knife to loosen prior to removing the spring form ring. SWEET AND SALTINES (CRACK)

ers

Cooking spray 35 to 40 saltine crack-

2 sticks (1 cup) butter 1 cup light brown sugar 8 ounces semisweet chocolate chips (about 1 1/3 cups) 1 package of Heath

Toffee Bits Preheat the oven to 425 degrees F.

Line 1 large cookie pan with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer. In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes. Remove from the heat and pour over the crackers, covering them evenly.

the pan in to the oven and bake for 3 to 5 minutes, or until just bubbly, watching carefully. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife. Sprinkle Heath Toffee Bits over chocolate Transfer the pan to the See Desserts, Page 21

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From Page 18

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holiday cookbook

THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 31, 2012 — 21

Desserts From Page 20

freezer for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces and serve. Store in an airtight container. This makes and awesome Christmas gift. Put in decorative Christmas tin and give as a gift. — Lynn Shell TUNNEL OR FUDGE CAKE 1-3/4 cups butter, softened 1 -3/4 cups sugar granulated 6 large eggs 2 cups powdered sugar 2-1/4 cups all purpose flour 3/4 cup unsweetened baking cocoa 2 cups chopped walnuts Glaze (Recipe Follows) Pre-heat oven to 350 degrees. Grease and lightly flour a 12 cup Bundt pan. In large bowl with electric mixer, beat butter and granulated sugar on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. On low speed gradually beat in powdered sugar until blended. With spoon, stir in cocoa and nuts until well blended. Spread butter evenly in prepared pan. Bake 40 to 45 muntes or until top is set and edge begins to pull away from side of pan. Cool upright in pan on wire rack for 1 hour 30 minutes. Place serving plate upside down on pan; turn pan and plate over. Remove pan. Cool at least 2 hours. Mix glaze ingredients until smooth. Spoon over cake top, allowing some to run

down sides. Store tightly covered. Glaze: 3/4 cups powdered sugar 4 to 6 teaspoons milk 1/4 cup cocoa powder Mix until smooth. Drizzle over top of cake. 16 Servings — Dee Cheatwood Talladega VOLCANO CAKE Cream Mixture 8 ozs. softened cream cheese 1 stick butter - room temperature 2 cups confectioners sugar Cake 1 cup sweetened coconut flakes 1 cup pecans 1 (18.25 oz) box german chocolate cake mix prepared by following directions on box 10 bite size almond and chocolate covered candy or candy of choice. I use Almond Joy bite size bars Glaze 4 tablespoons butter 1/4 cup cocoa powder 1/2 cup milk 1 1/2 cups confectioners sugar 1/2 teaspoon almond extract For the cream mixture Beat ingredients together with an electric mixer. Set aside until ready to use. Cake Preheat oven to 350 degrees. Grease a 13x9x2 inch cake pan. Line bottom of greased pan with coconut flakes. Set aside. Follow directions on back of box to prepare cake. Beat for approxi-

mately 2 minutes using an electrix mixer. Fold in bite size candy. Pour into cake pan. Evenly space dollups of cream mixture on top of the cake. When the cake cools the cream will sink down to the bottom. This will be your “volcano” of flavor. Place in oven for 40 to 45 minutes. While cake is still hot, spread glaze evenly over the cake. For the Glaze In a small saucepan melt butter over mediumlow heat whisk in cocoa powder and add milk until you get a thin consistency. If glaze is too thick add more milk. While bringing the butter and milk mixture to a boil whisk in confectioners sugar and almond extract. Glaze should be thin. Remove from the heat and allow to cool before using. — Karen F. Haynes Munford WHIPPED APPLE DELIGHT 3 (2 oz.) Snickers candy bars, frozen 2 apples, chilled, chopped 1 (12 oz) carton frozen whipped topping thawed 1 (3 oz.) package vanilla pudding mix Smash frozen candy bars in wrappers with hammer. Combine all ingredients in bowl and stir very well. Refrigerate. Serves 4. — Leshia Russell WHITE TRASH PECAN PUDDING 1 ready made cooked pecan pie 1 large carton cool whip Mash pie using hands until it is crumbs. Mix in

cool whip, and serve. — Virginia Hooper Alpine ZUCCHINI BREAD Pre-heat degrees

oven 350˚

2 2/3 cups sugar (*opt. sub. Splenda) 3 cups shredded zucchini 4 eggs 3 1/3 cups all purpose flour 1 1/2 teaspoon salt 1 teaspoon cinnamon

2 teaspoons vanilla 2/3 cup chopped nuts (black walnuts or pecans) 2/3 cups shortening (opt. sub. Applesauce) 2/3 cup water 2 teaspoons baking soda 1/2 teaspoon baking powder 1 teaspoon cloves 2/3 cup raisins Mix sugar and shortening in 2 1/2 quart bowl. Stove in zucchini, water, and eggs. Sift flour, baking soda, salt, baking powder, cinnamon, cloves. Add to

zucchini mixture. Mix well then add raisins and nuts. Pour into 2 greased (bottoms only) 9x5x3 pans Bake 60-70 min. Cool 5 min. loosen sides of loaves from pan and remove. I prefer to make the cupcakes. Makes about 36 cupcakes (bake 15-20.) Left over can be put in freezer for a treat later. You can also use selfrising flour and omit salt, baking soda, baking powder. *substitute for diabetic friendly recipe. — Sandy Williams

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22 — THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 31, 2012

holiday cookbook

Meats AUNT MARJORIE’S HAM & RICE CASSEROLE 1 tablespoon Vegetable Oil 1/4 cup Onion (chopped) 1 cup Green Beans (cooked) 1/2 cup Uncooked Rice 1 cup Ham (diced) 1 1/2 cups Chicken Broth Preheat oven to 350. Heat oil over medium heat, add rice and onion. Cook until rice is lightly browned. Stir in ham and green beans. Heat to boiling. Pour into a 1 1/2 quart casserole dish. Cover & bake 35 minutes. — Ralph DuLaney II CHEESY SHRIMP AND GRITS CASSEROLE 4 cups chicken broth 1/2 teaspoon salt 1 cup regular grits (not instant) 1 cup (4 ounces) shredded Cheddar cheese divided 1 cup (4 ounces) shredded Monterey Jack cheese with peppers 2 tablespoons butter or margarine 6 green onions, chopped 1 green bell pepper, chopped 1 garlic clove, minced 1 pound small fresh shrimp, peeled and cooked 1 (10 ounce) can diced tomatoes and green chilies, drained 1/4 teaspoon salt 1/4 teaspoon pepper Bring 4 cups of chicken broth and 1/2 teaspoon salt to a boil in a saucepan, stir in

grits. Cover, reduce heat, and simmer 20 minutes. Stir together grits, 3/4 cup cheddar cheese, and Monterey Jack cheese. Melt butter in a large skillet over medium heat, add green onions, bell pepper and garlic and saute’ 5 minutes or until tender. Stir together green onion mixture, grits mixture, shrimp and next 3 ingredients. Pour into lightly greased 2-quart baking dish. Sprinkle top with remaining 1/4 cup shredded Cheddar cheese. Bake at 350 degrees for 30 to 45 minutes. — Amy Smith CHICKEN AND CORNBREAD CASSEROLE 3 cups cornbread, crumbled 2 tablespoons poultry seasoning 1 teaspoon ground sage 1/2 cup butter, melted 1 1/2 cups chicken broth 1 cup sour cream 1/2 cup mayonnaise 1 4-ounce jar mushrooms with juice 3 1/2 cups cooked chicken, chopped 1/2 cup celery, finely diced 1/4 teaspoon dried red pepper flakes Salt to taste 1. In large saucepan, boil 3 chicken breasts, bone-in and skin on. When done, remove to plate to cool. Strain broth and set aside 1 1/2 cups to use in casserole. When chicken is cool, chop to make 3 1/2 cups. Preheat over to 325˚. 2. In large bowl combine cornbread, poultry seasoning, and sage. Pour the melted butter over the

crumbs and stir to blend. 3. Spray a 9x5 inch glass baking dish with cooking spray. Cover the bottom of baking dish with half of the cornbread mixture. 4. Combine remaining ingredients and spread over the cornbread mixture. Top with remaining cornbread mixture. Bake at 325˚ for 30 to 35 minutes. Servings 8-10 — Dee Cheatwood Talladega CHICKEN AND DUMPLING CASSEROLE 3-4 cups of cooked chicken 1/4 cup (1/2 stick) of unsalted butter 1 cup self-rising flour 1 cup milk 2 cups chicken stock/ broth 1 can Campbell’s cream of chicken soup Preheat the oven to 400 degrees F. Melt 1/2 stick butter and pour into the bottom of a 9x13 inch baking pan. Shred the chicken and spread it on top of the butter. In a separate bowl, whisk together the milk and the flour and slowly pour that over the chicken taking care not to disturb the chicken too much. Do not stir. Whisk

together the chicken broth and the cream of chicken soup. Slowly pour that over the flour and milk mixture. Do not stir. Bake uncovered at 400 degrees F for 35 to 45 minutes, or until top is light golden brown. — Amy Smith CHICKEN PESTO PASTA 1 (16 ounce) pk. fettucine 1 lb. fresh chicken tenderloins 1/2 tsp. salt 1/2 tsp. ground black pepper 1 tsp. spoon olive oil 1 small onion, thinly sliced 1 red bell pepper, thinly sliced 1 yellow squash, halved lengthwise and thinly sliced 1 zucchini, halved lengthwise and thinly sliced 2 cups heavy whipping cream 1/4 c. prepared pesto 1. Prepare fettuccine according to package directions and keep warm. Sprinkle chicken with salt and pepper 2. In a large skillet heat olive oil over medium heat. Add chicken and cook

for 2 to 3 minutes per side until golden brown. Remove from heat - skillet and cut into 1/2 inch pieces 3. Add onion and bell pepper to skillet and cook over medium heat for 3 to 4 minutes or just until tender. Add quash and zucchini and cook for 3 to 4 minutes or just until tender. Stir in cream and pesto, and cook for 5 minutes or until slighted thickened. Add pasta and chicken tossing gently to coat. Serve immediately. Makes 4 to 6 servings — Jan Crumpton Chili Cheese Bake 1 pound ground chuck 1 onion, coarsley chopped 1/4 cup vegetable oil 7 cups frozen hash browns, thawed 1 (15.5-ounce) can chili beans with sauce

2 (10-ounce) cans tomatoes and green chiles 1/2 teaspoon seasoned salt 1/2 teaspoon smoked paprika 1/2 teaspoon garlic powder 1/2 teaspoon ground cumin 8 ounces grated (shredded) cheddar cheese Garnish: Sour cream and cilantro

1. Preheat oven to 425˚. In a large oven proof skillet, cook ground chuck and onion over medium-high heat for 6 to 7 minutes or beef is cooked through. Drain beef mixture. Set aside. 2. To same skillet, add oil. When oil is hot, add hash browns and cook according to pack directions. 3. Combine beef mixture with chili beans and

See Meats, Page 23

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THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 31, 2012 — 23

Meats tomatoes. Add seasoned salt, paprika, garlic powder, and cumin stirring well to combine. Pour mixture over hash browns in skillet. Sprinkle with cheese. 4. Bake for 20 minutes or until heated through. Garnish with sour cream and cilantro. Servings 8-10 — Dee Cheatwood Talladega COMPANY BEEF TIP DINNER A nice, easy, main dish to serve when company’s coming over. 2 lbs. sirloin tip steak Salt and pepper to taste 2 T. oil 1 pkg. onion soup mix 1-15 oz. can beef broth 1-6 oz. can tomato paste 2 T. brown sugar 1 cup shredded cheddar cheese 1 small can sliced mushrooms, drained Cut steak into thin strips. Brown in oil, with salt and pepper to taste. Add beef broth, tomato paste, onion sup mix and brown sugar. Simmer 20 minutes, covered. Uncover and add cheese and mushrooms. Simmer another 10 minutes. Serve over rice or noodles. Serves approx. 6. — Hope McCarrell Cropwell CORONATION CHICKEN SALAD This chicken salad was

made by the Women’s Institute of Britain and was served on Queen Elizabeth II’s coronation day in 1952. It is as delicious as it is different.

Final round judges

1 medium onion, fined chopped 1 T. oil 1-2 tsp. curry powder, or to taste 1/2 cup chicken stock 2 T. ketchup pinch of salt Juice of 1/2 lemon 4 T. apricot jam (or mango chutney) 1 cup mayonnaise 3-4 cups cooked and chopped chicken breasts 1/3 cup whipping cream, whipped

Judges met at the Daily Home in Talladega to select the final winner of this year’s Holiday Cookbook. Shown from left are: Joel Elliott, First National Bank, Talladega; Joseph Halsey, Four Corners Thrift Store, Sylacauga; Travis Griffin, Griffin’s Jewelers, Talladega; and Steve Worthington, K-Mart Pharmacy, Pell City.

Saute’ onions in oil til soft but not brown. Add curry powder to onions and cook for 1 minute. Stir in stock, ketchup, lemon juice, apricot jam, and pinch of salt. Bring slowly to a simmer and cook for 10 minutes. Let the mixture cool completely. Stir in the mayo, and gently fold in the whipped cream, adding chicken last. Salt and pepper to taste. Chill until ready to serve. Serve the salad over mixed greens. This recipe serves 6 ample servings. — Hope McCarrell Cropwell CRANBERRY MEATBALLS 2 lbs. hamburger 2 eggs 6 slices day old bread — 3/4 cup 12 Ritz crackers — crushed 1 envelope onion soup 3/8 tsp each: salt, pepSee Meats, Page 26

Let’s Move Forward!! VOTE

GREG

ATKINSON electgregatkinson.com

COMMISSIONER

TALLADEGA COUNTY DISTRICT 5 30 YEARS BUSINESS EXPERIENCE

“My promise to our citizens is that I will Listen, I will be Responsive, and I will do my Best for Talladega County and District 5” Pd. Political Adv. by Greg Atkinson for County Commision, District 5, 1401 Springhill Dr., Sylacauga, AL 35150

309411

From Page 22

Jim Smothers/The Daily Home

24 — THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 31, 2012

holiday cookbook

Grand Prize Winner

Amy Smith

holiday cookbook

THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 31, 2012 — 25

Cheesey Shrimp Grits Casserole Amy Smith was declared “2012 Cook of the Year” at the Daily Home’s final round of judging for the Holiday Cookbook! Amy won top honors with a scrumptious Cheesy Shrimp and Grits Casserole. The combination of cheddar cheese, Monterey Jack cheese, fresh shrimp and grits were just what the judges were looking for in their effort to fine “the best of the best!” Amy is a native of Talladega and the daughter of Doyle and Elizabeth Smith of Talladega.

She is a single mom, and has a 7-year-old son, Will. She is a graduate of Troy State University with a degree in psychology. She is full-time counselor at Zora Ellis School in Talladega, and works part time teaching psychology at Central Alabama Community College and Talladega College. We congratulate Amy for winning the contest with her recipe which is simple and also elegant!

Here is the recipe for Amy’s Cheesey Shrimp and Grits Casserole that made her “Best Cook” this year: 4 cups chicken broth one-half teaspoon salt 1 cup regular grits (not instant) 1 cup (4 ounces) shredded cheddar cheese, divided 1 cup (4 ounces) shredded Monterey Jack cheese with peppers 2 tablespoons butter or margarine 6 green onions, chopped 1 green bell pepper, chopped ! garlic clove, minced 1 pound small, fresh shrimp, peeled and cooked 1 (10 ounce) can diced tomatoes and green chilies, drained One-fourth teaspoon salt One-fourth teaspoon black pepper Bring 4 cups chicken broth and one-half teaspoon salt to a boil in a saucepan; stir in grits. Cover, reduce heat and simmer 20 minutes. Stir together grits, three-fourths cup shredded cheddar cheese and Monterey Jack cheese. Melt butter in a large skillet over medium heat; add green onions, bell pepper, garlic, and sauté 5 minutes or until tender. Stir together green onion mixture, grits mixture, shrimp and next 3 ingredients. Pour onto a lightly greased 2-quart baking dish. Sprinkle top with remaining one-fourth cup shredded Cheddar cheese. Bake at 350 degrees for 30-45 minutes.

26 — THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 31, 2012

holiday cookbook

Meats per, garlic Mix, shape into balls and brown Sauce: 2 - 8 oz. jar chili sauce 2 cans whole cranberries Put cooked meatballs in sauce and cook slow — Diane Parks Alpine CUBE STEAK-N-GRAVY 6 pieces cube steak 1 large onion chopped 1 tablespoon Dales steak sauce margarine to coat skillet 1 teaspoon house seasoning 2 cups water 1/2 cup flour Directions: Coat skillet with margarine, add Dales steak sauce and onion. Add steak. Cook over med-high heat for 15 minutes, turn meat once, add flour and water to desolve flour, pour over steak. Make sure you have enough water to make gravy. Cook 10 minutes more. Make sure water is boiling before adding flour water mix. P.S. Chicken or pork chops can be used instead of steak. — Sara Sallas Sylacauga GLAZED BACON WRAPPED CHICKEN

Bake at 375 degrees for 30 mins. Remove from oven, cover with pineapplepreserves. Back into oven for an additional 10 mins.

1. In medium bowl, combine soy sauce, orange juice, hot sauce, and garlic. Add chicken to bowl and toss to coat well with marinade. Cover with plastic wrap and refrigerate for 2 hours. 2. Preheat over to 375˚. Line a rimmed baking sheet with foil and spray a wire cooking rack with cooking spray. Place rack on baking sheet. 3. Remove chicken from marinade, letting any excess drip off. Wrap a bacon slice around each piece of chicken and secure with a toothpick. 4. Crumble brown sugar into a bowl. Dip each thigh into the sugar, coating evenly. Place on prepared rack. Bake turning once, until bacon is crisp and chicken is cooked through, about 30 to 45 minutes. Serves 4-6

— Sara Sallas Sylacauga

— Dee Cheatwood Talladega GROUND PORK MEATLOAF 2 lbs. reduced fat ground pork 14 oatmeal with raisin cookies, ground up like powder 1 package Sazon’ Goya seasoning 2 eggs beaten 1/4 cup dejon mustard beaten with eggs 1 teaspoon salt 1 small jar pineapple preserves Mix first 6 ingredients. Spray with cooking spray a 5x9 loaf pan. Lightly press meat mixture into loaf pan.

ITALIAN BEAN, POTATO, POLISH SAUSAGE MEAL In large boiler 1. 2 large cans Italian Beans 2. Layer 6-8 red or gold potatoes sliced or chunked 3. Cut pkg Polish Sausage on top. Cover and cook on top of stove 30 to 40 minutes. Serve with pan of cornbread. — Priscilla Patsy Smith Munford NICKI’S CHICKEN & GRAVY 6 boneless breast

1 lg. onion chopped PATSY’S CORNBREAD margarine cover botDRESSING tom of pan cooking spray 1 large pan cornbread 2 c. water (crumbled) 1/4 cup flour 4 slices of white bread 1/8 cup Dales sauce or biscuits Salt and pepper to taste 1/2 pkg saltine crackers 1 tbsp. poultry seasonIn large skillet cover ing bottom with margarine 2 tbsp, sage & salt & after spraying with cook- pepper ing spray. Mix Dale’s sauce (optional) 1 cut up with water & salt. Pour onion and celery into skillet. Add chopped 3-4 cups broth with onions, cover onions with chicken pieces (enough to chicken. Pour water over moisten) chicken — enough to 3-5 eggs (add last to come up to half way of mixture) chicken. Let cook for 20 mins. turn chicken over. Broil chicken in crockCook for 15 mins. more. pot. Take chicken out and Make sure there is enough debone. Return to broth. water in skillet to make Set aside 2 to 3 cups broth gravy. Mix flour and water. for giblet gravy. Add to dry Pour over chicken the last ingredients and stir. Add 15 mins. of cooking. This eggs and stir very good. recipe works well with Butter pans and pour into cube steak as well as pork casserole pans. Cook 3500 chops. 40 min. top golden brown

chicken

— Sara Sallas Sylacauga

— Patsy Smith

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6 large green bell peppers 2 cups cooked wild rice 1 1/2 pounds ground chuck 2 cups chicken stock 1 (16 oz.) can diced tomatoes 1 medium onion, chopped 1 cup cheddar cheese, grated 1/4 cup chopped walnuts 1 large egg Salt and pepper to taste 1/2 teaspoon red pepper flakes 1/4 teaspoon nutmeg

In a large mixing bow combine ground beef, cooked wild rice, 1/2 of the can of chopped tomatoes, onion, cheese, eggs, walnuts, red pepper flakes, nutmeg, salt and pepper. See Meats, Page 27

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THE DAILYâ&#x20AC;&#x2C6;HOME, Talladega and St. Clair counties, Ala., Wednesday, October 31, 2012 â&#x20AC;&#x201D; 27

holiday cookbook

From Page 26

Mix well. Cut just the tops off the green peppers and remove seeds and ribs from inside. Stuff with ground beef mixture. Place stuffed peppers stuffed side up in a slow cooker and pour stock and remaining tomatoes over. Cover and cook on HIGH for 5-6 hours or on LOW for 8-9 hours. â&#x20AC;&#x201D; Lynn Shell SMOTHERED CHICKEN BREASTS

8 large bone-in chicken breasts halves 1 cup all-purpose flour Salt and pepper 1/2 cup Canola oil 3 tablespoons all-purpose flour 4 cups canned chicken broth, heated Salt and pepper to taste 4 4-ounce jar mushroom slices 1. Sprinkle chicken breasts with salt and pepper. Dredge in 1 cup flour. 2. In large heavy skillet, heat oil until hot. Brown chicken breasts on both sides. Place in a 9x13 inch glass baking dish that has been lightly sprayed with cooking spray. Reserve 1/4 cup of drippings from skillet and discard the remainder. Return drippings to pan. When the drippings are hot again, sprinkle in 3 tablespoons flour, stirring constantly. 3. Brown flour but do not burn. Slowly add the heated chicken broth,

Soups & Salads stirring until well blended. Simmer over low heat for 4 to 5 minutes, Stir in salt and pepper to taste and sliced mushrooms with juice. 4. Pour gravy over the chicken breasts. Cover and bake for 1 hour at 325Ë&#x161;. Serve over rice, wide egg noodles, or garlic mashed potatoes. Serves 8 â&#x20AC;&#x201D; Dee Cheatwood Talladega ZESTY CABBAGE AND SAUSAGE

1 package 2 color slaw mix 1 package of Wrightâ&#x20AC;&#x2122;s apple wood smoked sausage cut into 1 in. pieces 1 cup apple cider vinegar 1/4 cup cooking oil 1 tablespoon house seasoning In four quart boiler, pour vinegar, oil and house seasoning in boiler. Bring to a boil. Add sausage and slaw mix. Boil 5 minutes, stirring once, drain and serve. This dish goes well with large lima beans and corn bread. The cabbage on a meat sandwich is very tasty. House Seasoning

1 cup salt 1/4 cup each onion powder, garlic powder and black pepper. Mix well. Store in air tight container. Shake again before using. â&#x20AC;&#x201D; Sara Sasllas Sylacauga

ABC Salad 1/2 cup canola oil 3 tablespoons lemon juice, divided 1 teaspoon sugar 1/4 teaspoon salt 1 cup dried cranberries 3 large red apples, cut into 1/2 inch cubes 2 cups fresh broccoli florets 1/2 cup chopped walnuts 1. In a bowl, whisk together the oil, 2 tablespoons lemon juice, sugar, and salt. Add cranberries; let stand for 10 minutes. 2. In a large serving bowl, toss apples with remaining lemon juice. Add the broccoli, walnuts, and cranberry mixture; toss to coat. Cover and refrigerate for 2 hours or until chilled. Toss before serving. Servings 6-8 â&#x20AC;&#x201D; Dee Cheatwood Talladega AMBROSIA CHICKEN SALAD 4 cups chopped, cooked, chicken breast 1 20-ounce can crushed pineapple, drained 1 cup sweetened, shredded coconut 1/2 cup slivered almonds, lightly toasted 3/4 cup mayonnaise 1 tablespoon fresh lemon juice (may use lime) Salt to taste 8 maraschino cherries, for garnish (optional) In a large bowl, combine chicken, pineapple, coconut, almonds, lemon or lime juice, tossing well. Add salt to taste. This salad can be served imme-

diately or refrigerated for up to 8 hours and served chilled. Serve in individual bowls or on fresh lettuce leaves. If desired, top each serving with a maraschino cherry. Serves 4-6 â&#x20AC;&#x201D; Dee Cheatwood Talladega BAKED SLAW Preheat oven to 350 degrees Servings: 8 1 head cabbage ( shredded) 1 can cream of celery soup 1 cup mayo 1 cup milk 1 sweet onion (sliced thinly) 2 cups corn flakes (crushed) 1/2 stick butter (melted) 2 Tbsp. butter 2 cups shredded sharp cheddar cheese Mix 2 tbsp. of butter in bottom of 9â&#x20AC;?x13â&#x20AC;? baking dish. Place shredded cabbage in dish, then

slied onions on top. Mix together soup, mayo. and milk. Pour mixture over cabbage and onion. Combine corn flakes and 1/2 stick melted butter in small bowl. Cover with cornflakes then top with shredded cheese. Bake at 350 degrees until tender (about 45 minutes). ENJOY!

butter 6 tablespoons fresh lemon juice 2 cups apples, unpeeled, diced 1 cup pears, unpeeled, diced 1 cup bananas, sliced 1 cup red seedless grapes, halved 1 cup pecans, toasted and chopped

â&#x20AC;&#x201D; Virginia Hooper Alpine

1. In the top of a double boiler over simmering water, combine sugar, salt, and paprika. Add the eggs and whipping cream. Cook and stir until thick. Remove the pan from the water and stir in the butter and lemon juice. Set the dressing aside to cool.

BEST FRUIT SALAD 1/2 cup sugar 1/4 teaspoon salt 1/2 teaspoon paprika 3 eggs 6 tablespoons heavy whipping cream 2 tablespoons unsalted

See Salads, Page 28

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28 — THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 31, 2012

holiday cookbook

Soups & Salads 2. In a large bowl, combine the fruit and pecans. When the dressing has cooled completely, pour over the fruit mixture and toss lightly. Spoon into decorative bowl and serve immediately. Store any leftovers in the refrigerator. 6 servings — Dee Cheatwood Talladega BLACKEYED PEA SALAD 2 cans (15-ounces each) blackeyed peas rinsed and drained 1 15-ounce can diced tomatoes, drained 1 4-ounce jar pimento, drained and chopped 1 clove of fresh garlic, finely chopped 1/4 cup olive oil 3 tablespoons balsamic vinegar 2 tablespoons finely chopped red onion 2 tablespoons finely chopped fresh parsley 2 teaspoons pickled jalapeno peppers, chopped 1 teaspoon sugar 1/4 teaspoon salt, plus more to taste Place all ingredients in a large serving bowl and toss to coat well and combine. Taste the salad and add a sprinkle more salt if it needs it. Serve. Serves 4-6 — Dee Cheatwood Talladega BROCCOLI, GRAPE AND PASTA SALAD 1 c. chpd. pecans 1 - 12 oz. box bow-tie pasta 1 lb. fresh broccoli

1 cup mayonnaise 1/3 c. sugar 1/3 c. diced red onion 1/3 c. red wine vinegar 1 tsp. salt 2 c. seedless red grapes, halved 8 cooked sliced bacon, drained and crumbled 1. Preheat oven to 3500 bake pecans in single layer 5-7 minutes 2. Prepare pasta according to directions - drain 3. Cut broccoli, florets from stems. Separate florets into small pieces 4. Whisk together mayonnaise and next 4 ingredients in a large bowl. Add broccoli, hot cooked pasta and grapes, and stir to coat. Cover and chill 3 hours, season with salt to taste. Stir in bacon and pecans into salad. Just before serving Makes 6 to 8 servings — Jan Crumpton Cauliflower Salad 1 head cauliflower 1 onion - chopped small pieces 1 green pepper chopped small pieces 8-10 pieces of bacon - cooked 1 cup mild shredded cheese 1 cup mayonaise 1/3 cup sugar Crumble cauliflower as small as you can get it by breaking it apart into small pieces. Crumble up bacon into small pieces. Mix mayonaise and sugar together. Mix all ingredients together then fold in mayonaise mixture. Chill for about 1 hour or eat right away. — Karen F. Haynes Munford

CHA-CHA CHICKEN SALAD 1 (8-ounce) package cream cheese, softened 1 cup mayonnaise 2 teaspoons curry powder 1 teaspoon salt 6 cups chopped, cooked chicken 1 (8-ounce) can crushed pineapple 2/3 cup sweetened, dried cranberries 1 cup chopped, roasted, salted almonds Garnishes: fresh herbs, blackberries, raspberries, sliced peaches optional 1. Whisk together cream cheese, mayonnaise, curry powder, and salt in a large bowl; Stir in chicken, pineapple, and cranberries, just until blended. 2. If desired, spoon mixture into a plastic wrap-lined 8 inch cake pan; cover and chill at least 8 hours or up to 24 hours. Invert chicken salad onto

a cake stand, and remove plastic wrap. Gently press chopped almonds onto sides of chicken salad. Garnish, if desired. Serves 6-8 — Dee Cheatwood Talladega

bring to boil, pour over vegetables and refrigerate for 24 hours. Will keep for weeks. Recipe passed on to me by my Mama Vallie Fowler — Karen F. Haynes Munford

COPPER CARROTS

CRANBERRY FLUFF

2 lbs. carrots sliced in round slices 1 bell pepper- chopped 1 cup chopped celery 1/2 cup salad oil 1 onion, chopped 1 small can tomato soup 1 cup sugar 3/4 cup vinegar 1 teaspoon mustard 1 tablespoon worcestershire sauce Salt and pepper to taste

4 cups fresh or frozen cranberries 3 cups miniature marshmallows 3/4 cup sugar 2 cups diced unpeeled tart apples 1/2 cup halved green grapes (seedless) 1/2 cup chopped nuts (your choice) 1/4 teaspoon salt 1 cup whipping cream, whipped

Boil carrots in saltwater until tender. In bowl put carrots, pepper, celery. Combine all other ingredients in a saucepan

1. Place cranberries in a food processor; cover and process until finely chopped. Transfer to a large bowl; add marshmal-

lows and sugar. Cover and refrigerate for 4 hours or overnight. 2. Just before serving, stir in apples, grapes, nuts, and salt. Fold in whipped cream. Servings 10-12 — Dee Cheatwood Talladega Cranbrosia Gelatin Mold

2 cups fresh or frozen cranberries, coarsely ground 1 cup sugar 1 can (11-ounces) mandarin oranges 1 can (8-ounces) sliced pineapple 2 envelopes unflavored gelatin 1 cup (8-ounces) sour cream 1 cup heavy whipping cream 2 tablespoons confectioners sugar See Salads, Page 29

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THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 31, 2012 — 29

holiday cookbook

Soups & Salads From Page 28

1. In a bowl, combine cranberries and sugar. Let stand for 30 minutes or until sugar dissolves, stirring occasionally. Drain juice from the oranges and pineapple, reserving 3/4 cup juice. Cut pineapple into small pieces. Set fruit aside. 2. In a small saucepan, sprinkle gelatin over reserved juice; let stand for 1 minute. Cook and stir over low heat until gelatin is dissolved, about 2 minutes. Add to cranberry mixture; Stir in the oranges and pineapple. Fold in the sour cream. 3. In a small bowl, beat cream with electric mixer until it begins to thicken.

Add confectioners sugar, beat until soft peaks form. Fold into fruit mixture. Pour into a 6-cup ring mold that has been lightly sprayed with cooking spray. Refrigerate until set. Unmold before serving. Garnish with mint sprigs, sugared cranberries, and mandarin orange pieces. Servings 10-12 — Dee Cheatwood Talladega HEALTHY CHICKEN SALAD 2-10 oz. cans chicken in water 1 Tbs. dill relish 3 baby carrots, diced fine 3 celery sticks - diced fine

3 Tbs. english peas 1 tsp. honey mustard 2 boiled eggs, diced 3 heaping Tbs. Kraft mayonnaise with olive oil Salt and pepper to taste Drain chicken and dice with sharp knife. Put into med. bowl with remaining ingredients and stir good. Serve with crackers of choice or chips. Enjoy! *Can substitute with turkey — Ms. Sarah Turney Sylacauga Lemon-Tarragon Chicken Salad 1/2 pecans

cup

chopped

3/4 cup mayonnaise 1 tablespoon chopped fresh tarragon 1 teaspoon grated lemon rind 1 tablespoon fresh lemon juice 1 teaspoon salt 1/2 teaspoon freshly ground pepper 3 cups chopped, cooked chicken 2 celery stalks, finely chopped 1/2 small sweet onion, finely chopped 2 cups seedless red grapes, cut in half Garnish: halved lemon slices 1. Arrange pecans in a single layer on a baking sheet. 2. Bake at 350˚ for 5 to

7 minutes or until lightly toasted. Cool pecans on a wire rack 15 minutes or until completely cool. 3. Whisk together mayonnaise and next 5 ingredients in a large bowl; stir in pecans, chicken, celery, and onion just until blended. Stir in grape halves. Garnish if desired. Servings 4-6 — Dee Cheatwood Talladega LILLIAN’S TEX-MEX POTATO SALAD 7 medium sized potatoes 1 small Red Onion (diced) 1/2 cup Sour Cream 1/2 teaspoon Lemon Juice

1 can (4 oz.) Chopped Green Chilies (drained) 1/2 cup Sliced Black Olives 1/4 cup Ranch Style Dressing 1/2 cup Salsa 1/2 teaspoon Salt Place the potatoes in a medium sized saucepan and add enough water to cover the potatoes. Bring to a boil over mediumhigh heat and cook for 15 to 20 minutes, until fork tender; drain & cool. Meanwhile, in a medium sized bowl, combine the remaining ingredients. Peel the potatoes and cut into 1/2 inch cubes; place the potatoes in a large

See Salads, Page 30

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30 — THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 31, 2012

holiday cookbook

Soups & Salads First place winner Dee Cheatwood of Talladega took top honors at our Holiday Cookbook judging last year, and she came back with more recipes this year, winning first place in two categories. She won first place in desserts with a Red Velvet Pound Cake, and first place in salads and soups with an ABC Salad, which contains fruit, berries, a vegetable and nuts. Dee spends a lot of her time in the kitchen now that she is not in the “work force.” She worked for several years at Gay’s Florists in Talladega and later worked with her husband, Russell, when he was in business for himself. Both Dee and Russell are avid NASCAR fans and Dale Earnhardt Jr. is their favorite driver. Dee enjoyed a special event this year when she visited longtime friend Janice Stroup in Austin, Texas. They attended the Sand Festival, held in nearby Port Aransas, Texas, where they saw magnificent and “unbelievable” professional sand sculptures. The Cheatwoods have a daughter, Jenni Warlick. She and her husband, Brandon, and children, Jacob and Lauren, live near them on Cheatwood Road in Talladega, as does their son Todd, his wife, Pam, and their children, Devan, Colby and Isabella.

From Page 29

bowl and add the dressing mixture. Toss gently until well blended; cover and chill thoroughly before serving. NOTE: if you prefer, you can leave the skin on the potatoes, use white onions or scallions (about 4) instead of red onion, or even make this spicier by adding a dash or two of hot pepper sauce. — Ralph DuLaney II MANDI’S FRUIT SALAD 1 whole red apple 1 whole yellow apple 1/2 cup half ready banana 1 stem of white grapes 1 small can half peaches 1 cup of strawberries 1/2 cup pecan halves 1/2 bag miniature marshmallows 1/2 cup whip cream

Here is Dee’s winning recipe … ABC SALAD One-half cup canola oil 3 tablespoons lemon juice, divided One-fourth teaspoon salt 1 teaspoon sugar 1 cup dried cranberries 3 large, red apples cut into one-half inch cubes 2 cups broccoli florets One-half cup chopped walnuts In a bowl, whisk together oil, 2 tablespoons lemon juice, sugar and salt. Add cranberries; let stand for 10 minutes. In a large serving bowl,

toss apples with remaining lemon juice. Add the broccoli, walnuts and cranberry mixture, tossing to coat. Cover and refrigerate for at least 2 hours or until chilled. Toss again before serving.

Wash and remove core out of apples. Dice the apples up in a salad bowl together. (Peeling optional). Add bananas, grapes, and peaches into apple mix. Stir softly. Cut straw-

berries into quarters. Add pecans strawberries into mixture. Stir once again. Then add marshmallows. Let stand in refrigerator for about 30 minutes. Serve with whip cream on top (optional). — Mandi Miller Sylacauga mesclun pear salad 1/4 cup pumpkin seeds 3 tablespoons apple cider vinegar 1 tablespoon Dijon mustard 2 teaspoons pure honey 1/4 cup extra virgin olive oil 3 ripe red pears, cored and thinly sliced 2 pkgs. (5 oz. each) mixed mesclun salad greens salt and pepper to taste In a skillet heat pumpkin seeds on medium heat 2 to 3 minutes or until

toasted and start to pop. Cool completely. Toasted seeds can be stored in an airtight container up to 1 week. In a small bowl, whisk vinegar, mustard, honey until blended. Continue whisking and add olive oil in a slow stream. Whisk until well blended and emulsified. Dressing can be made ahead. Cover tightly and refrigerate up to 3 days. In a large bowl, combine sliced pears, greens, pumpkin seeds, dressing, salt and freshly ground pepper. Toss until evenly coated. Serves 12. party salad

2 tablespoons butter 2 tablespoons sugar 2 eggs, beaten 2 tablespoons lemon juice 2 cups (half red-half

See Salads, Page 31

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THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 31, 2012 — 31

Soups & Salads green) seedless grapes, halved 1 16-ounce can pineapple tidbits, drained 2 8-ounce cans mandarin oranges, drained 1 16-ounce can fruit cocktail, drained 2 cups miniature marshmallows 1 cup whipping cream 2 tablespoons sugar 1. In a small saucepan over medium heat, cook the butter, 2 tablespoons sugar, eggs, and lemon juice, stirring constantly until thick. Set aside to cool completely. 2. In a separate bowl (large serving) combine fruits and marshmallows. Pour the cooled dressing over mixture and toss well to mix. 3. In a separate bowl, whip the cream, gradually adding the 2 tablespoons sugar. Carefully fold the whipped cream into the fruit mixture. Chill for 8 hours before serving. Servings 10-12 — Dee Cheatwood Talladega RED-HOT GELATIN SALAD 1 package (3-ounces) cherry gelatin 1 1/2 cups boiling water, divided 1/4 cup red-hot candies 1/4 cup plus 1 1/2 teaspoons cold water 1 cup chopped green apples 1 cup chopped red apples 1/2 cup chopped walnuts 1. In a small bowl, dissolve gelatin in 1 cup boiling water. In additional

bowl, dissolve red-hots in remaining water; stir in gela tin. Stir in cold water. Refrigerate until slightly thickened, about 1 hour. 2. Fold in the apples and walnuts. Pour into a 4 cup mold coated with cooking spray. Refrigerate for 2 hours or until firm. Unmold onto serving plate. Servings 6 — Dee Cheatwood Talladega SOUTHERN CORNBREAD SALAD 2 boxes of Jiffy Cornbread (prepared as directed on box) 1 (14.5 ounce) can red kidney beans, rinsed and drained 1 (15-ounce) can whole kernel corn, drained 1 medium onion, finely chopped 1 large green bell pepper (finely chopped 3 large tomatoes, chopped 2 cups grated sharp Cheddar 1 (8-ounce) bottle ranch dressing Chopped fresh parsley leaves, for garnish Mix the 2 boxes of Jiffy Cornbread as directed on the box, but instead of using a muffin pan bake in a cake pan. When cooled cut into small cubes. In the bottom of a large glass bowl, place cornbread cubes. Layer beans, corn, onion, bell pepper, tomatoes and cheese on top of cornbread. Spread ranch dressing evenly over cheese. Cover, and refrigerator for at least 2 hours. Garnish with fresh parsley, if desired.. — Lynn Shell

SPICY SHRIMP CHOWDER 1-1/2 to 2 lbs. peeled, deveined shrimp, chopped into pieces. 2 cans cream of mushroom soup 2 cans of cream of chicken soup 2 cans of cream of celery cup 2 cans milk Salt and pepper to taste Cayenne pepper to taste Mix soup, milk, salt and pepper. Bring to a boil. Add shrimp (raw or slightly cooked) and boil until shrimp is cooked to taste. Finish with cayenne pepper to taste. — Carrie Goss Ragland SPINACH PROVOLONE SOUP 1-10 pkg. frozen chopped, thawed and undrained spinach 1/2 c. chopped onion 1/2 c. diced carrot 1/2 c. sliced celery 1/4 c. diced sweet red pepper 3 Tbsp. margarine (butter), melted 3 Tbsp. all purpose flour 3 c. skim or low fat milk 1 c. chicken broth 1 tsp. salt 1/4 tsp. ground nutmeg 1/2 tsp. lemon pepper seasoning 3/4 c. (3 oz.) shredded provolone cheese 4 slices crumbled bacon Puree spinach in food processor, set aside. Saute’, in large pan; onion, carrot, celery and red pepper

in butter. Add flour stirring until smooth, continue stirring until very smooth. Graduallyadd milk and chicken broth. Cook over medium heat stirring constantly until thickened and bubbly. Stir in spinach, salt, nutmeg and lemon pepper and heat throughly. Sprinkle with provolone chesse and bacon. Yield: 4 servings — Marcia Szpak Talladega TACO SALAD 1 head lettuce 3 medium tomatoes chopped, more if you like 1 green bell pepper, chopped. I use 1/4 to 1/2 pepper 1 onion chopped. I use about 1/2 1 pound of hamburger meat, browned and rinse with hot water to remove grease 1 small package of

grated Cheddar Cheese more if you like 1/4 to 1/2 can of diced Black Olives 1 can Light Red Kidney Beans, rinsed 1 bag of Corn Chips 1 Bottle of Classic Catalina Dressing

it after I get there or let each person put their own corn chips and dressing. This way the salad will not get soggy from the dressing.

Cut up as much lettuce as you think you will need for the salad. Add chopped tomatoes, green peppers and onion. Mix this up to get a more even mixture. Then add the Kidney Beans and Olives, Mix all together. Add cheese and hambuger meat on top of the lettuce mixture. DO NOT MIX TOGETHER YET. When you are read to eat stir all this together and then add the corn chips and the dressing.

TOMATO ASPIC

Hint: I do not add the corn chips and dressing unless I am taking it somewhere and I will do

— Helen Brown Goodwater

2 cups tomato juice 1 pkg. (3 oz.) Jell-O (lemon) 1 tsp. Knox gelatin 1 cup celery (finely cut) 1/2 cup chopped onion 1 cup salad olives (broken-stuffed) Heat (Do Not Boil) 1 cup tomato juice. Dissolve Jell-O and Gelatin in hot juice. Add all ingredients. Add remaining tomato juice. Pour into ring mold. ENJOY! (Brush mold with a light coating of mayo before pouring in) — Virginia Hooper Alpine

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32 — THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 31, 2012

holiday cookbook

Vegetables

Doris Smith Edrington Andrews of Sylacauga took advantage of the abundance of eggplant in the Oak Grove Town Garden this year, and created a recipe that Holiday Cookbook judges thought merited a “first place” in the vegetable category. Doris is receptionist at Oak Grove Town Hall, a position she has held for the past two-and-one-half years. Before she became receptionist at Oak Grove, she worked as transportation coordinator and as transportation manager. Her first husband, Earl Edrington, was in the military and they traveled extensively for 16 years. They had three children: Scott Edrington, wife Mary and daughters Victoria and Caroline; Susan Edrington Dolt; and Steven Edrington, wife Janet and stepdaughter Jackie, who all live in California. Doris moved back to her hometown of Sylacauga in 1995, and married Paul Andrews in 1997. He died of cancer in 2005. Doris is a member of Sylacauga Church of God. She is very proud of the Oak Grove Community Garden Program, and strongly urges everyone in the area to support the project. Here is Doris’ prize winning eggplant recipe …

CHEESE BAKED VEGGIES

CRANBERRY MEATBALLS

2 large butternut squash, peeled, seeded, cooked, and drained 1 cup sugar 1/2 teaspoon ground ginger 4 eggs, beaten 1 teaspoon vanilla extract

2 cups broccoli 3 cups califlower 1 cup baby carrots 1 teaspoon house seasoning 1 package broccoli soup mix

2 lbs. hamburger 2 eggs 6 slices day old bread - 3/4 cup 12 Ritz crackers, crushed 1 envelope onion soup 3/8 tsp each: salt, pepper, garlic

1. Put cooked squash in bowl of electric mixer and beat at medium speed until smooth. Add sugar, ground ginger, eggs, and vanilla. Pour into a buttered 2 quart casserole dish. Prepare topping. Preheat oven to 325˚. Topping: 1/2 cup light brown sugar 1/2 cup all purpose flour 1/4 cup chopped pecans 1/4 stick margarine, melted 1/4 cup coconut (optional)

EGGPLANT SUPREME 2 medium eggplants 2 eggs One-fourth cup water One-third cup all-purpose flour 1 cup fine bread crumbs Cooking oil 3 cups marinara sauce 24 large basil leaves, chopped 2 cups shredded mozzarella cheese Cut unpeeled eggplant crosswise into one-fourth inch slices. In a medium bowl, beat together eggs and water. Coat eggplant slices in flour, then egg mixture; coat with bread crumbs.

In a large skillet, cook eggplant slices in a small amount of hot oil until lightly brown, turning once. Drain on paper towels. In the bottom of a 10x6x2 inch baking dish, spread 1 cup marinara sauce. Layer eggplant slices over the top of sauce, overlapping until all is used. Spread remaining marinara sauce over top, and then sprinkle with chopped basil leaves. Top with 2 cups of mozzarella cheese. Bake in a 375 degree oven for 20 minutes or until cheese starts to turn brown. Let stand for 10 minutes before cutting.

2. Mix all topping ingredients and spread over squash mixture. Bake in preheated over for 30 to 40 minutes. Serves 6-8

Spray 9x13 baking dish. Preheat oven to 350 degrees. Prepare veg. Mix together and sprinkle seasoning over vegs. Using 1 bag of creamy cheddar broccoli soup. Mix 3 cups water, 2 cups milk, wisk in soup mix until well blended. Pour over vegs. and bake 30 minutes. Serve with grated cheddar cheese. — Sara Sallas Sylacauga CORN FRITTERS 1 can cream sweet corn 1 cup self rising flour 1/4 cup low fat milk 3 eggs separated Salt/pepper 2 Tbs. chopped parsley Mix the first 5 ingredients, 3 eggs whites beat until stiff and fluffy, fold into mixture, 5 TBS. oil to cook. Serve with Salsa

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8-inch pan cornbread 8 slices day old bread, toasted and cubed 4 eggs 1 med. onion 1/2 c. chopped celery 1 to 2 tsp. poultry seasoning 1/2 tsp. black pepper 2 cans cream of chicken soup 2 tbsp. butter or margarine 2 cans of Chicken Broth

See Veggies, Page 34

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34 — THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 31, 2012

holiday cookbook

Vegetables Grease slow cooker. Crumble cornbread into a large mixing bowl. Add all ingredients except butter. Pour dressing mixture into the slow cooker and dot with butter. Cook on HIGH for 2 hours or on low 3 1/2 to 4 1/2 hours. As it cooks add some chicken broth to keep moist. — Lynn Shell EGGPLANT SUPREME 2 medium eggplants 2 eggs 1/4 cup water 1/3 cup all purpose flour 1/3 cup fine bread crumbs cooking oil 3 cups marinara sauce 24 large basil leaves chopped 2 cups shredded mozzarella cheese Serves 6 to 8

— Doris Andrews Sylacauga LOADED BAKED POTATO CASSEROLE No-Stick Cooking Spray 2 (12 oz) cans Evaporated Milk 2 Cups Water 6 Tbsps Butter or Margarine 3 (4.9 oz) Boxes of Hungry Jack (or store brand) Cheddar & Bacon Potatoes 2 Cups Sour Cream 1/2 Cup Chopped Green Onions 1 1/2 Cups Shredded Sharp Cheddar Cheese 1. Preheat oven to 350 degrees. Spray 13x9 baking pan with no stick spray. 2. Combine evaporated milk, water, butter, potato slices, & sauce mix in 5 quart pot. Cook over medium heat just until mixture comes to a boil. Remove from heat. Stir in sour cream & green onions. Pour into prepared pan. Sprinkle with cheese. 3. Bake 45 minutes or until bubbly and golden brown. — Martha Deckelman Odenville MAPLE BACON AND HOMINY 6 sliced bacon, patted dry 1/3 cup maple syrup 3 tablespoons butter 1 15-ounce can hominy, rinsed and drained 1/4 teaspoon salt 1/2 teaspoon black pepper 1. Preheat oven to 375˚. Line baking sheet, with

rimmed edges, with parchment paper and coat with cooking spray. 2. Arrange the bacon in a single layer on prepared baking sheet. Brush each bacon slice well with maple syrup. Bake until the bacon is golden and caramelized, about 25 minutes. When bacon is cool enough to handle, break into bite-size pieces. 3. In a large skillet, melt butter over medium heat. Add hominy and cook stiring until heated through, about 5 minutes. Stir in the salt, black pepper, and bacon. Serve. Servings 4-6 — Dee Cheatwood Talladega ORANGE BEETS 1-1/4 cups brown sugar 2 tablespoons cornstarch 1 small can (6 oz.) frozen orange juice, thawed 3/4 cup cider vinegar 3/4 cup water 2 cans (16 oz.) small, whole beets, drained 1 tablespoon buttter Blend sugar and cornstarch, stir in orange juice,

vinegar and water; bring to a boil, stirring constantly. Add butter and beets. Cook until heated through. Serves 6-8 SPINACH, CORN, AND CARROT CASSEROLE 1 (16-ounce) bag frozen niblet corn, thawed 1 (10-ounce) bag fresh baby spinach 3 carrots, grated (medium size carrots) 1 onion, finely chopped 1 (16-ounce) container sour cream 1 (10.75-ounce) can cream of chicken soup 1 large egg 1 (6-ounce) box chicken flavored stuffing mix 1/2 cup butter melted 1. Preheat oven to 350˚. Lightly grease a 13x9 baking dish. In a large bowl, combine corn, spinach, carrot, and onion. 2. In a small bowl, combine sour cream, soup, and egg. Add to corn mixture, stirring to combine well. 3. In medium bowl, combine stuffing mix and butter. Spoon half

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of stuffing mixture into corn mixture stirring to combine. Spoon mixture into prepared baking dish. Sprinkle remaining stuffing mixture over casserole. Bake for 1 hour. Servings 10-12 — Dee Cheatwood Talladega STEAK SAUCE 5 tablespoons Worcestershire Sauce 3 tablespoons vinegar 1 cup ketchup 1 tablespoon mustard 1 1/2 tablespoons brown sugar Add 1 1/2 teaspoon of hot sauce if you like - I made it without - very good - Mix together and keep in refrigerater. Tastes like Heinz 57, very tasty. — Karen F. Haynes Munford SWEET POTATO GRATIN 6 tablespoons butter, divided 4 bacon sliced, chopped 1/3 cup finely chopped

onion 1/2 cup flour, divided 1 teaspoon lemon pepper 1/2 teaspoon salt 1/4 teaspoon grated nutmeg 4 cups half-and-half 3 large sweet potatoes peeled and thinly sliced 1 medium apple, cored, peeled, thinly sliced 1 cup shredded swiss cheese (4-ounces)

1. Preheat oven to 375˚. Coat a 13x9 baking dish with cooking spray, set aside. In large saucepan, melt 1 tablespoon butter over medium heat. Add bacon and cook and stir 2 minutes or until lightly browned. Add onion, cook and stir 2 minutes, or until tender. Add remaining 5 tablespoons butter, cook and stir until melted. 2. Reserve 2 tablespoons of the flour. For the sauce, stir remaining flour, lemon pepper, salt and nutmeg into saucepan containing butter mixture. Stir well. Whisk in half-andhalf; cook and stir until thick and bubbly. Remove See Veggies, Page 35

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Cut unpeeled eggplant crosswise into 1/4 inch slices. In medium bowl, beat together eggs and water. Coat eggplant slices in flour; dip in egg mixture. Then coat with bread crumbs. In large skillet cook eggplant slices in small amount of hot oil till lightly brown, turning once...drain on paper towel. In bottom of 10x6x2 inch baking dish spread 1 cup marinara sauce, layer eggplant slices slightly overlapping until all is used. Spread remaining marina sauce over top, then chopped basil leaves and finishing with 2 cups of mozzarella cheese. Bake at 375 degrees for 20 minutes or until cheese starts to brown. Let stand for 10

minutes before cutting.

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THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 31, 2012 — 35

holiday cookbook

Vegetables From Page 34

saucepan from heat. 3. In large bowl combine reserved 2 tablespoons flour with potatoes; toss too lightly coat. Pour half of the sauce in baking dish. Top with 1/3 of potatoes, then 1/3 of apple slices. Repeat layers twice more. Cover baking dish with foil. 4. Bake at 375˚ for 30 minutes. Reduce temperature to 350˚. Remove foil; sprinkle cheese on top. Bake uncovered 30 to 40 minutes or until potatoes are tender. Serve hot. Serves 10-12 — Dee Cheatwood Talladega

VEGETABLE ASPIC 1 small pkg. lemon Jello 1 cup boiling water 1 cup cold water 1/4 cup white vinegar 1 small can tiny peas, drained 1 small can French-style green beans, drained 1 small jar artichokes, drained 1 tablespooon onion, chopped 1 tablespoon celery, chopped 1-2 tablespoons green oives with pimentos, chopped (optional) Salt and peppper to taste Dissolve gelatin in hot water. Add cold water and vinegar. When partially congealed; add all other ingredients and pour into mold. Serve over letttuce leaves with following dressing. DRESSING 1/2 cup mayonnaise 1/2 sour cream 1-2 tablespoons horseradish Mix and serve over aspic. Serves 6-8

Myrt Pfannkuche

A very special thanks to Myrt The Daily Home Holiday Cookbook staff would like to say a special thanks to our friend Myrt Pfannkuche of Pell City. Myrt has been a staunch supporter of the cookbook since its inception. She has hosted two meetings of first round judging in her home, and has always provided us with delicious recipes to include in the

book. Myrt served as judge this year, but offered some of her treasured recipes that were not to be judged, but simply enjoyed. Our heartfelt thanks to Myrt for the time and special effort she has given to this great endeavor each year! Here are her recipes — a gift especially for you …

chicken, mushroom and wild rice soup

1/4 cup butter 1/2 cup all-purpose flour 1/2 cup half and half 1/4 cup dry white wine or dry sherry 2 cups cooked chicken breast, shredded. Optional 1/2 cup almonds, slivered, optional

2 pkgs. (6-oz.) long grain and wild rice mix 10 cups chicken broth, divided 3 tablespoons butter 1 cup sliced fresh mushrooms, or baby bellas 1 cup onions, chopped 1 cup celery, chopped 1/2 cup carrots, grated

Bring rice, 4 cups chicken broth, and (1)

seasoning packet from the rice mix to a boil in a saucepan over mediumhigh heat. Cover, reduce heat to low and simmer 20 minutes or until liquid is absorbed and rice is tender. (reserve remaining seasoning packet for another use.) Meanwhile melt 3 tablespoons butter in a large skillet over medium heat; add mushrooms, onion, carrots, almonds and celery, cook, stirring often, 10 to 12 minutes or until tender. Melt 1/4 cup butter in a Dutch oven over medium heat; whisk in flour, cook whisking constantly (1) minute or until thickened and bubbly. Gradually whisk in remaining 6 cups broth; cook stirring often, 8 to 10 minutes or until slightly thickened. Stir in mushroom mixture, chicken and rice. Cook, stirring occasionally, 5 to 10 minutes or until slightly thickened. Whisk in half and half and sherry. Reduce heat and cook 5-10 minutes or until thoroughly heated. DO NOT BOIL... Garnish with fresh parsley and freshly cracked pepper.

CHUNKY ITALIAN SOUP 1 lb. lean ground beef or beef tips 1 medium onion, chopped 1 can (14.5 oz.) Italian tomatoes 1 can (14.5 oz.) Zesty Chili tomatoes 1 can (10 3/4 oz.) tomato soup with basil, undiluted (can use regular) 4 cups water, vegetable or beef broth 2 cloves garlic, minced 2 teaspoons dried basil 2 teaspoons dried oregano 1 teaspoon salt 1/2 teaspoon pepper 1 can (16 oz.) kidney beans or cannellini beans, drained and rinsed 1 can (16 oz.) Italian green beans, drained 1 carrot, chopped 1 zucchini, chopped 8 ounces rotini noodles Grated Parmesan cheese Cook beef and onion in Dutch oven over medium heat; stirring until beef crumbles or tips are browned on all sides and is no longer pink. Drain. Return mixture to pan.

Stir in tomatoes, next 7 ingredients. Bring to a boil. Reduce heat; simmer, stirring occasionally for 30 minutes. Stir in kidney beans and next three ingredients; simmer, stirring occasionally for 15 minutes. Stir in pasta. Cook an additional 15 minutes. When serving, ladle into bowls and sprinkle each serving with cheese. Makes 10 cups Note: If using beef tips, buy a small sirloin steak and cut into tips. lentil and vegetable soup 1 tablespoon olive oil 2/3 cup celery, diced 1/3 cup white onions, diced 1/3 cup carrots, diced 3 tablespoons shallots, diced 2 teaspoons garlic, minced 2 qt. vegetable or chicken stock or broth 1 1/4 cup dry brown lentils (I use 1 1/2 cups) 2 teaspoons wholegrain mustard 2 teaspoons red-wine See Myrt, Page 36

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36 — THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 31, 2012

From Page 35

vinegar 1/2 teaspoon salt, optional 1/4 teaspoon pepper Heat oil in a Dutch oven over medium heat. Saute celery, carrots, onion and shallots till translucent. Add garlic; cook 1 minute. Add stock and lentils. Cook uncovered until lentils are just tender but not too soft. Just before serving, add mustard and vinegar and salt and pepper. Serves 4 LORETTA’S MARINATED VEGETABLES 1 cup zucchini, cut in large dice 1 cup tomatoes, cut into large dice 1 cup cucumbers, cut into large dice 1/2 cup red onions, thinly sliced 1 cup red bell pepper, cut into large dice 1 cup yellow bell pepper, cut into large dice 1 small bottle Italian salad dressing 1 tablespoon soy sauce 1 teaspoon sugar Combine dressing, soy sauce and sugar. Whisk until sugar is dissolved. Pour over vegetables. Let marinate several hours. Note: can add 1 cup frozen corn, thawed Serves 8 SPICY APPLE-GLAZED MEATBALLS 1 egg 1/4 cup milk 2 sliced white or whole wheat bread, torn 1 lb. 85 percent lean ground beef 4 cloves garlic, minced

1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt 1/4 teaspoon cayenne pepper 1 tablespoon vegetable oil APPLE GLAZE 1 cup apple juice 1/4 cup reduced sodium soy sauce 3 tablespoons packed brown sugar 1-1/2 teaspoons cornstarch 1 teaspoon ground ginger 1/4 teaspoon cayenne pepper 6 green onions, sliced For spicy meatballs: In a large bowl whisk together egg and milk. Add bread. Let stand 10 minutes just until bread is softened. Add ground beef, garlic, black pepper, salt and cayenne pepper; mix throughly with hands or wooden spoon. Shape mixture into about 48 balls.In a 12 inch skillet, heat oil over medium heat. Cook meatballs, half at a time, until brown and crusty on the outside and no longer pink inside, about 6 minutes per batch. Transfer to a covered dish and keep warm. Drain fat from skillet. For Apple Glaze: In a bowl combine apple juice, soy sauce, brown sugar, cornstarch, ginger, and cayenne pepper. In the same skillet over medium heat cook and stir sauce until thickened and bubbly. (Should be a full boil). Cook and stir 2 minutes more. Return meatballs to skillet to glaze and heat through. Transfer to serving dish. Top with green onions. Makes 12 servings (4 meatballs per person)

Recipes in honor of Apple Annie Day I really didn’t realize “Apple Annie Day” was right around the corner, until I read Laura Nation Atchison’s article the other day! BOY – time really flies when you “reach a certain age!” I’m always excited about Apple Annie Day simply because it is the major fundraiser each year for Talladega Junior Welfare League, and over the years, I have seen this organization come up with some FABULOUS community projects! Hats off to League members again this year, and I’m featuring apple recipes this week in honor of this major event. Be sure to place your order with league members soon! As we already know, apples are so good and so good for you. There are dozens of ways to include them in our diet, from appetizers to desserts! It makes no difference how many apples I peel and slice, I am always amazed at the perfect star in the center of each slice. For me, each of the stars represents a message, and I love it!

Cold, sweet, apple rings have always been a favorite around here when we had pork chops, pork roast or country ribs. They’re a perfect accompaniment. Apple Dumplings are a very special dessert that needs absolutely nothing added to them. It’s an easy dessert to prepare for company, and ALWAYS gets raves from guests. The third apple dish featured today is new to me and I haven’t decided how many votes to give it yet. It’s very delicious, but I had to cook it a good bit longer than the cookbook directions. I’ll let you make one and decide for yourself just what you think. The recipe came from a copy of an old cookbook from Charleston. The cookbook has a wealth of recipes from the past, but some have been revised just enough to include a few modern short cuts. For instance, this recipe originally had instructions for homemade pie crust, but the revised edition of the book includes “store bought” crusts. I am sure in revising the book, the cooking

time got a little mixed up, so these instructions today have the time it took me to bake the cobbler. I love the cookbook. It is called “Charleston Receipts” and was created by Charleston Junior League members in 1950. The word “recipes” was misspelled, when it came off the press, but the book was such a hit and sold so well the League members decided to keep it that way! The cookbook is now in its thirty second printing! CHARLESTON RECEIPTS’ APPLE CRUMB PIE 1 recipe for pie crust Or 1 frozen pie shell 5-6 tart apples 2 tablespoons sugar 1 teaspoon nutmeg 1 cup flour 1 cup brown sugar One-half cup butter 3 tablespoons milk Mix sugar and nutmeg.

Pour over apples sliced very thin and placed in a casserole lined with pastry. Place brown sugar and flour in a bowl, and cut butter in until crumbly. Place this over apples, and then pour milk on top. Bake in a preheated 350 degree oven for 4550 minutes or until apples are tender. (May be served with cream, ice cream or cheddar cheese on top.) APPLE RINGS

3 medium apples 1 cup sugar Three-fourths cup water One-third lemon, sliced thin One-half teaspoon red food coloring Wash apples, but do not peel. Cut out blossom end and stem, and then cut off top and bottom of apple. Make 5-6 slices from each apple, leaving in the core and discarding seeds. Set aside. In a heavy boiler, See Apples, Page 37

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holiday cookbook

Apples From Page 36

combine sugar, lemon and water. Bring to a boil over medium heat and boil until syrup begins to thicken or begins to spin a thread. Add food coloring, stir well, and place apple rings in the syrup. Boil on very low heat just until rings are lightly softened. Place in a bowl and refrigerate. Serve cold. MARGE’S APPLE DUMPLINGS

1 large Granny Smith apple 1 can crescent rolls 1 stick butter 1 cup sugar

Desserts from the berry patch

1 cup orange juice Peel apple. Cut in half and core. Cut each half of the apple into eight slices; set aside.

Unroll crescent rolls and separate. Place 2 slices of apple on the large end of roll and roll up, covering the 2 slices of apple completely. Place the dumplings in a greased casserole. Combine sugar, butter and orange juice in a boiler, and heat until better is melted. Pour over dumplings. Place in a preheated 350 degree oven for about 15 minutes or until dumplings are brown. Spoon sauce over top of dumpling to serve.

These three featured desserts “almost” came straight from the berry patch to the dessert table! We’ve got Blackberry Cake, which came from a recipe shared by Elvie Walker of Sylacauga (no fresh berries, but plenty of juicy berry taste); Blueberry Buckle with fresh berries or canned blueberry pie filling; and Strawberry Trifle, which is a mixture of fresh and frozen berries. Fresh berries are fast fading from our area for this year, but all of these recipes can be made without the fresh ones — but when we can get them, they add “the perfect touch!” Some of the berries around here have not

been as sweet this year as in the past, but I believe it may have something to do with the drought. This is what I found out when I made the Blueberry Buckle. I went exactly by the recipe, (which I got from the yellow Telephone Pioneer Cookbook), and “at first taste,” It was obvious there had to be something added. I used fresh blueberries in the first cake, and after I found it lacking in flavor and sweetness, I tried one with canned blueberry pie filling, and it was perfect! The one with the fresh berries had to have a little help with a generous “dab” of whipped topping or a nice scoop of vanilla ice cream. The good news is that

all three “berry delicious” recipes can be enjoyed all year long! ELVIE’S BLACKBERRY CAKE 1 box Duncan Hines’ white cake mix 1 (3 ounce) box blackberry gelatin One-half cup cooking oil One-half cup blackberry wine 4 eggs One-half cup chopped pecans GLAZE: 1 stick butter or margarine 2 cups powdered sugar, sifted 1 cup blackberry wine

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Sift cake mix; add next 4 ingredie4nts and mix well with a wooden spoon. Grease and flour a tube pan, (Elvie uses Baker’s Joy), and place pecans in the bottom of the pan. Pour cake mixture over the pecans, and bake 45 minutes in a 325 degree oven. Just before the cake is done, combine the ingredients for the glaze in a small boiler and bring to a boil. Remove from heat as soon as the mixture starts to boil, and set aside. Remove cake from oven and pour hot glaze over the top. Let sit for 20 minutes, then turn out on cake plate. See Desserts, Page 38

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38 — THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 31, 2012

holiday cookbook

‘Greens and beans all week and meat on Sunday’

SUNDAY POT ROAST

1 (2-3 pound) chuck roast 5 medium potatoes, peeled 1 medium onion, peeled 1 can cream of mushroom soup 1 cup water 1 small can mushrooms, undrained 2 stalks celery 1 tablespoon garlic salt 1 teaspoon black pepper 1 cup flour One-fourth cup cooking oil Rub roast with garlic salt and pepper; dredge in flour. Place cooking oil in heavy skillet and on medium heat, brown both sides of roast. Place meat in crock pot; add next 6 ingredients. Turn crock pot to HIGH and cook for 4 hours, or turn heat to low and cook overnight. HAM AND CORN SALAD 1 can white shoe peg

corn 1 & one half cups diced ham One small can English peas, drained 1 small jar pimento One-half medium onion, diced One-half cup chopped celery One-fourth cup mayonnaise Salt and pepper to taste Combine all ingredients and chill before serving.

STUFFED PORK LOIN

1 & one-half to 2 pound pork tenderloin 2 tablespoons green onion, chopped Vegetable cooking spray 1 & one-half cups chopped and unpeeled apple One-half cup soft whole wheat bread crumbs One-third cup raisins, chopped One-half cup chopped pecans One-half cup shopped fresh parsley One-half teaspoon salt One-eighth teaspoon

black pepper 1 & one-half teaspoon dried Italian seasoning One-fourth teaspoon salt SAUCE:

1 tablespoon cornstarch Three-fourths cup unsweet apple juice 1 teaspoon sugar 1 tablespoon water Sauté onion in skillet sprayed with vegetable cooking spray; add next seven ingredients and mix well. Butterfly tenderloin, (normally your meat market manager will do this for you). With a meat mallet, pound pork flat. Spread stuffing mixture over inside, and roll up jellyroll fashion, rub with mixture of Italian seasoning and salt. Tie with kitchen twine at 2-inch intervals. Bake in a 350 degree oven for 1 hour and 5 minutes. Combine sauce ingredients and pour over roast before serving.

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From Page 37

BLUEBERRY BUCKLE

One-half cup shortening One-half cup sugar 1 well beaten egg 2 cups plain flour, sifted 2 & one-half teaspoons baking powder One-fourth teaspoon salt One-half cup milk 2 cups fresh blueberries or 1 large can blueberry pie filling One-half cup sifted plain flour One-half cup sugar One-half teaspoon cinnamon One-fourth cup butter or margarine Preheat oven to 350 degrees. Thoroughly cream shortening and one-half cup sugar. Add egg and mix well. Sift 2 cups flour, baking powder and salt. Add to creamed mixture alternately with milk. Pour batter into a well greased 11x 7-inch pyrex dish. Sprinkle blueberries over top, or spread pie filling over the top. Combine one-half cup sugar, one-half cup

HE SPENDT S HOLIDAY AT

flour, cinnamon and butter until crumbly; sprinkle over blueberries. Bake for 45-50 minutes and serve warm. STRAWBERRY TRIFLE

1 large or 2 small boxes strawberry gelatin 2 cups hot water 1 large package frozen strawberries, sliced 1 medium-size Cool Whip 1 large angel food cake Fresh strawberries, (optional)

Mix gelatin with hot water and stir until completely dissolved; stir in strawberries. In a trifle bowl, break half the angel food cake into bite-size pieces, and pour one-half gelatin mixture over the top.

Spread one-half of the Cool Whip on cake. Tear other half of cake into bite size pieces and place on top of Cool Whip; repeat layers of gelatin mixture and Cool Whip.

Decorate top with fresh strawberries, and refrigerate overnight.

(P.S. Sliced bananas and (or) crushed pineapple go well added to the dish just before putting the layer of Cool Whip on.)

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Webster defines the word meat as “the flesh of animals used as food.“ I think the 2012 definition is more like “the pot of gold at the end of the rainbow!” Prices just seem to climb higher and higher with each trip to the grocery store, and I heard recently the prices of all meat and fowl will take a large leap! I’m thinking more of the old Depression rule — “greens and beans all week long, and meat on Sunday!” So, here we go with meat entrees before the prices get completely outof-sight! For instance — every family loves a good pot roast, and if there’s a crock pot in your house — you’ve got it made! Chuck roasts are usually a little cheaper than some other cuts of meat and a pot roast will go a long way if you’re feeding several people. I’ve found pork tenderloin on sale a few times lately and it’s “the very easy way out of the kitchen.” Fried apple rings or pineapple slices, whole boiled new potatoes and green beans are excellent accompaniments for slices of the pork loin. Some like to stuff pork loins and some like them plain. “Plain” means rub the loin real good with a mixture of 1 tablespoon garlic salt and 1 teaspoon black pepper. Wrap it in foil and bake at 350 degrees for 1 hour. The stuffed pork loin recipe follows and is compliments of my friend, Frances Burton of

Desserts

Owner: Gay Gaither Webster 704D East Battle St., Suite B Talladega • 256/480-0090

holiday cookbook

THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 31, 2012 — 39

Menu to celebrate Thanksgiving minus the crowd By MICHELE KAYALL

Associated Press

Perhaps more than any other holiday, Thanksgiving is associated with big family gatherings. But that doesn’t mean you need a house full of in-laws, uncles and cousins to celebrate in a meaningful way. Newlyweds, empty nesters, young adults on their own, even a couple of friends can have their turkey and eat it, too, creating a day that resonates with their new phase of life and leaves behind the muss, fuss and hassle of the ginormous family blow out. “It really is a time for celebrating,” says Martin Novell, a Los Angelesbased marriage and family therapist. “It’s a time for giving thanks for the dreams that have been achieved, recognizing the disappointments and refocusing on the future by creating new adventures.” And none of that requires a crowd. Here are a few expert tips for creating a festive and memorable holiday for two: — KEEP IT SIMPLE When it comes to cooking, take it down a notch. But don’t skimp on taste or tradition. Roast a turkey breast instead of the whole bird, says Betty Crocker Kitchens cookbook editor Grace Wells, or even Rock Cornish game hens for a more elegant presentation. Buy what you can — rolls, mashed potatoes, stuffing — at a gourmet shop or supermarket. And above all, don’t make a mess. “Why would you use three pans to make turkey and gravy?” says Julia

Collin Davison, executive food editor of America’s Test Kitchen books. “If you can do it in one, why not?” — RESTRAIN YOURSELF Remember there are only two of you. Which doesn’t mean you have to cut out the side dishes you love, says Davison. It just means you have to make them in smaller portions, even if you have to buy the casserole dishes to do it. Buy your vegetables in small amounts too, not in bulk bags. And perhaps most important, Davison says, prepare only what you’re really going to eat. “It’s one thing to use up a leftover dish, like mashed butternut squash. But you have more options if you don’t cook the whole vegetable to begin with,” Julia says. “Two people don’t really need a whole pureed butternut squash.” — BE CREATIVE Pomegranate molasses on the turkey? Coconut milk in the gravy? Go for it. It’s just the two of you, so who’s going to complain? “You’re not cooking for a crowd, so you can take some chances,” Davison says. “You can push the limits a little bit.” Ditto for the leftovers. “I always love the leftover Thanksgiving meal the next day, the plate you shove in the microwave,” she says. “But that’s good for one day.” Branch out with your leftovers and make turkey curry, turkey soba noodle salad or a turkey gratin, a creamy stew topped with big hunks of your leftover baguette. — MAKE IT FESTIVE Go full force on the holiday trappings, says

Betty Crocker’s Wells. Pull out the beautiful tablecloth and matching napkins, the china and the crystal. “If you’re newlyweds or baby boomers or somewhere in between, you probably have nice dishes,” she says. Create a centerpiece with candles and gourds, or buy a beautiful flower arrangement. Maybe even have a favor at each of your place settings — a favorite treat, a small book or gift of some kind. And do something special that you know the other person will love. “I love to make what people like,” Wells says. “I love people to say, ‘Oh you made this just for me.’” — HAVE FUN You’re not busy pleasing 15 relatives, so use that extra time for leisure, not for cooking or washing dishes. Go for a walk, take a hike, listen to some favorite music or go to a movie. Because you’re not prepping a dozen side dishes and three or four pies, you can even use the days leading up to the holiday for exciting activities. “One of the things a good marriage does is they spend a lot of together time,” says Novell, who recommends, for instance, using the days before Thanksgiving to search for a great new wine to have with the meal. “So Thanksgiving isn’t only the holiday that’s on Nov. 22, but it’s a holiday that starts way before that.” — START NEW TRADITIONS Yes, when the clan is together there’s football in the yard. But there can be lots of rituals for two, as well. Consider visiting your favorite park with a bagel breakfast, taking a long hike, or collecting leaves and other flora

from your neighborhood to make a centerpiece together. “It’s an easy activity that feels special to the day,” Davison says. “My parents go on a long hike with the dogs that’s a little further away than they usually go. And they have a nice bottle of wine. Those two things make it feel different than your every day.” ——— O N E - P A N THANKSGIVING DINNER A well-executed dinner for two can require as much planning as a feast for a crowd. Our intimate take on the traditional Thanksgiving — to feed two instead of a large family — is constructed so the entire meal is assembled and cooked together in one pan. We make the stuffing from dinner rolls; use the same variety you buy to serve with the meal. We season the roasted vegetables and stuffing with a sage compound butter that also can be served at the table. The turkey tenderloin, though not as impressive as a full bird, gets a flavorful quick brine and a Parmesan crust. Best of all, you won’t have a mountain of dishes to clean up. So why does our dinner for two make four servings? Because it wouldn’t be Thanksgiving without leftovers. Start to finish: 1 1/2 (45 minutes active) Servings: 4 For the sage compound butter: 2 tablespoons minced fresh sage 1/4 cup (1/2 stick) salted butter, softened 1/2 teaspoon lemon zest For the turkey:

1 1/2 pounds turkey tenderloin 2 tablespoons soy sauce 1/4 cup maple syrup 1/2 cup apple cider 1 teaspoon ground black pepper 1/2 cup panko breadcrumbs 1/4 grated Parmesan cheese For the stuffing: 4 dinner rolls, diced 1 small carrot, grated 2 tablespoons dried cranberries 1/4 cup chopped toasted pecans, optional 1/2 cup chicken or turkey broth Salt and ground black pepper For the roasted vegetables: 2 medium Yukon gold

potatoes, diced 1 cup diced butternut squash 1 small red onion, cut into wedges 1 cup Brussels sprouts, halved Salt and ground black pepper For the gravy: 2 cups low-sodium chicken broth 2 tablespoons unsalted butter, softened 2 tablespoons all-purpose flour 1 teaspoon balsamic vinegar 1 teaspoon poultry seasoning Salt and ground black pepper First, prepare the butter. In a small bowl, stir See Menu, Page 40

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holiday cookbook

Tips for serving a super dinner and family harmony By MICHELE KAYALL Associated Press

On Thanksgiving Day how do you get the turkey into the oven and the kids out of your hair? It’s not as hard as you think, say family dinner experts. A number of strategies — crafts tables, light snacks, and yes, even inviting the kids into the kitchen — will ensure that all is well when you finally sit down to give thanks. Though it seems counterintuitive to bring the kids into the kitchen while you’re negotiating stuffing, squash and your motherin-law’s running commentary, giving eager children a job lets them feel like they’re part of the action. Hand little ones a potato masher or an eggbeater, older ones an immersion blender, basting brush or rolling pin. “If you can give them a dish to be in charge of, maybe you have two kids, and you say, ‘Guys, can I leave the salad to you?’” says Katie Workman, blogger and author of “The Mom 100 Cookbook” (Workman Publishing, 2012). “There’s always enormous value in giving kids that sense of ownership.” If you just can’t bear to have them in the kitchen — or when they’ve

exhausted all their skills — send them to something else they might find attractive. Before everyone arrives, set up a craft table full of crayons, markers (you might want to stay away from paints), jewelry making kits or anything that’s engrossing but not messy. Game tables stocked with board games appropriate for the age of the attending kids can keep a group quiet. You also can send them outside to collect sticks and leaves for a centerpiece, or have them create crafts for the celebration. “It’s a great opportunity to get kids decorating or setting the table,” says Aviva Goldfarb, founder of the family dinner planning service The Six O’Clock Scramble. “They can make fall oriented place cards, or even a giant table cloth. Get some big fabric and have kids decorate it with fabric markers. Or send them outside for acorns and leaves and pine cones to scatter around the table.” Keeping hunger at bay also will be a critical part of avoiding meltdowns. No one wants the kids (or the adults!) running into the kitchen a half hour before dinner whining about hunger pangs. To keep everyone sane, but not full, Workman suggests creating a beautiful basket of crudite — bell

peppers, carrots, celery and cherry tomatoes with store-bought dip — that people can nibble on throughout the afternoon. Goldfarb packs a cooler of sandwiches and drinks for her crowd so they can help themselves. But when it comes to cutting down on stress, the experts say cutting back on the work — and your expectations — may be the most important element. “The key is streamlining,” says Kelsey Banfield, author of “The Naptime Chef ” (Running Press, 2011). “A successful and enticing Thanksgiving meal does not have to include 20 dishes. I’ve never heard anyone say there wasn’t enough on the table.” And Thanksgiving is one meal where even the pickiest child is likely to find something he or she likes, without any special effort on the part of the

host. “Why wouldn’t a kid enjoy roast turkey and sweet potatoes and stuffing?” Goldfarb says. That said, Workman suggests putting bells and whistles — streusel for the sweet potatoes, chives for the mashed potatoes — on the side so people can take what they like and leave what they don’t. And finally, as with so much about parenting, embrace imperfection. Every dish does not have to be a culinary wonder, these experts say, and does not have to arrive piping hot. And every child does not have to be a perfect angel. “The younger the kids are, the more you have to build in flexibility so you don’t get disappointed,” says Banfield. “You just have to be flexible and go with the flow. The more you can do that, the happier everyone is.”

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together the sage, butter and lemon zest. Set aside. Second, brine the turkey while preparing the rest of the dinner. In a large zip-close plastic bag, combine the turkey tenderloin, soy sauce, maple syrup, cider and black pepper. Refrigerate for 1 hour. Heat oven to 400 F. Make the stuffing. In a 9-by-13-inch baking pan, spread the diced rolls in an even layer. Place in oven to toast for 10 minutes. Transfer toasted diced dinner rolls to a medium bowl and toss with 1 tablespoon of sage butter so it melts into the hot bread. Toss in grated carrot, cranberries, pecans and broth. Season with salt and pepper. Coat the pan with cooking spray, then spoon the stuffing into one half of the pan. In the bowl you made the stuffing, prepare the vegetables. Toss together diced potatoes, squash, red onion and Brussels sprouts. Add 1 tablespoon more of

sage butter and sprinkle with salt and pepper. Toss together, then spoon the vegetables into the other half of the prepared pan. To finish preparing the turkey, in a shallow dish, such as a pie plate, stir together the panko and the Parmesan. Remove the turkey from the brine, discarding the brine. Dredge the turkey through the pankoParmesan mixture, pressing it into the the meat. Place the turkey over the stuffing. Roast for 1 hour, or until the vegetables are browned and tender and the turkey reaches 160 F. During the final 15 minutes of roasting, prepare the gravy. In a small saucepan over mediumhigh, heat broth until boiling. In a small bowl, mix butter and flour to form a paste. Whisk the butter mixture into the boiling broth, then reduce heat to maintain a simmer. Cook for 5 minutes, or until thickened. Whisk in the balsamic vinegar and poultry seasoning, then season with salt and pepper.

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THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 31, 2012 — 41

‘First you make a roux’ not true of early gumbo By MEGAN WYATT The Advertiser

LAFAYETTE, La. (AP) — It’s just 8 a.m. and Ronnie Brown, affectionately known as “The Gumbo Lady” at Vermilionville Living History Museum and Folklife Park, is cutting up chicken thighs for La Cuisine de Maman’s daily gumbo. Although most people have only just eaten breakfast, the kitchen is filling with the smoky-sweet smells much of Acadiana and associates with a chilly Louisiana day. “I know it’s good when I see my bowls come back and they’re empty, and I go back and talk to my customers and they say it’s the best gumbo they’ve ever had,” Brown said. GUMBO’S BEGINNINGS Arguably Louisiana’s most famous dish, gumbo’s origins can be traced back to the late 1700s in south Louisiana. “We have accounts, written accounts, in the early 1800s right around the turn of the century in various parts of Louisiana,” said John Laudun, a folklorist and associate English professor at the University of Louisiana at Lafayette. “The word gumbo, people call it a melting pot of Louisiana. The word itself has interesting origins. We know that the African word for okra (“gombo”) sounds sort of like gumbo.” The earliest gumbos did not start with the famed phrase “first you make a roux” that many modern-day area cooks use. Instead, either the African okra — brought to the area by slaves — or the Native American Choctaw filÈ

powder — derived from sassafras leaves — were used to thicken gumbo. The most primitive gumbos were not served over rice, either. They were typically served over cornmeal mush, according to Laudun. Laudun said he believes that Haitian refugees added tomatoes, now considered a Creole gumbo ingredient. Everything from seafood (crab, shrimp, crawfish, oysters) to poultry (chicken, duck, quail) to pork (tasso, andouille) has been and continues to be used in gumbos, often in combination. Although modern-day gumbos are often thought of as a fall or winter meal, the oldest gumbos were served year-round with whatever seasonal ingredients were available. Gumbo z’herbes, an old variation of gumbo mainly served during the Catholic season of Lent, typically had a variety of greens, such as collard, mustard, turnip, cabbage, spinach, lettuce and chard. Although rarely seen in restaurants, the dish is still made occasionally in homes. Today, gumbo varies from one parish to the next in Louisiana. But the oldest versions of gumbo showed even greater variation as people experimented with different local ingredients. “There’s a lot of variation when people are first exploring an idea,” Laudun said. GUMBO BY AREA Although Louisiana gumbos have been influenced by Cajun, Creole, Choctaw and African ingredients and cooking methods, modern-day

gumbos tend to be classified by where in Louisiana they are prepared, not the ethnicity of the cook. “The fact of the matter is if you have a Cajun and a Creole living in the same area, their gumbo is going to be pretty much the same,” Laudun said. The most noticeable difference in gumbos by region is the color, according to Laudun. In the southernmost parishes of Acadiana, roux tends to be lighter, close to the color of peanut butter. The northern parishes in Acadiana tend to have darker, coffee-colored roux. The method of cooking a gumbo varies by region, too. “Importantly, where does the roux process begin?” asked Laudun. “Down on the Teche, they cook their roux in the pot, then they’ll (add) their seasoning vegetables, and that stops the roux from cooking further. Up around Lawtell, people are usually going to brown their chicken and meat first. They’ve made their roux earlier.” It is no coincidence that jarred roux sold at area grocery stores comes from the northern parts of Acadiana. It can all be traced back to the tradition of making the roux separately from the gumbo, Laudun said. Almost all gumbos begin with the browning of ingredients, whether it’s the vegetables, meat or roux that is browned. “You’ve got a pretty amazing amount of flavor in every bite,” Laudun said. “An onion is not allowed to be just an onion. The browning is an integral part of it.” Chopped onion, celery and bell pepper are often

called the “holy trinity” of gumbo vegetables, but Laudun said that also varies. “In parts of southwest Louisiana, you might just have onions,” said Laudun. “Along the Bayou Teche, you have onions, garlic, bell peppers and celery all chopped up.” While cooking her pot of gumbo Tuesday, Brown used chopped bell peppers, onions, celery, green onions and parsley as part of what she called seasoning. “It’s all about the place,” Laudun said. “There is this idea of the ‘holy trinity,’ but what that is changes. If you were to ask about the ‘holy trinity’ or what the older people call ‘seasoning’ — or seasoned vegetables — you could hear, ‘filÈ, garlic and onion.’” Ultimately, Laudun says it right: “There are as many types of gumbo as there are people in south Louisiana.” GUMBO AS WE KNOW IT Almost every gumbo eater has preferences on how a gumbo is made, whether he or she is arguing over filÈ or okra, meat or seafood or a light or dark roux. To CafÈ Vermilionville’s executive chef Michael Collins, who is from Ohio, the biggest learning curve to Cajun cooking was learning how to properly make a roux. “Making a chocolate flour and oil roux was an interesting learning curve,” Collins said. “I enjoy the food culture. To me, it’s — the food here is really homey. It’s good, stick-toyour-bones, go-work-inthe-fields food.” CafÈ Vermilionville offers two gumbos on its

menu: a smoked, pecanwood turkey and andouille gumbo and a gulf crab, shrimp and oyster gumbo. Both begin with a roux, followed by the “trinity.” At Vermilionville’s Cuisine de Maman, however, Brown’s gumbo begins with a pot of water, followed by sausage and chopped vegetables. Brown then adds jarred roux, chicken base, filÈ, seasoning and kitchen bouquet to the boiling water before adding pieces of raw chicken thighs to cook. “If I make the roux over here, it’ll take a lot longer, would take until 11 o’clock,” said Brown, who begins making gumbo before 8 a.m. each morning.

Fresh vegetables matter more than a fresh roux, Brown said. Those looking to make a roux instead of starting from a jar can take Collins’ suggestion to avoid burning. “Put it in the oven,” Collins said. “That’s the most even way to heat the pot because it heats from all the way around, so there’s not the risk of burning it.” Mandy Migues, resident Cajun and French teacher at Lafayette High School, has been experimenting with a gluten-free gumbo recipe after recently being diagnosed with gluten sensitivity. Using white rice flour See Gumbo, Page 42

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holiday cookbook

Yin and yang on your plate with 5-spice powder is used throughout the country.

It’s all about harmony and yin-yang. And while that sounds tritely New Age, it really is the key to Chinese cuisine.

That robust profile of flavors makes it a natural for roasted and grilled meats. In fact, some argue five-spice powder was the original dry barbecue rub. Five-spice especially likes fatty meat, and often is used with duck (and is combined with soy sauce to give Peking duck it characteristic flavor and color). Likewise, the sweetand-spicy notes play well with pork (fried, braised and otherwise), and even is sprinkled on fried peanuts as a snack. But that diversity of flavor also makes this a versatile seasoning. It is equally at home on roasted vegetables and tofu dishes.

AP Food Editor

Because as with so much of Asian cooking, the blend of seasonings known as five-spice powder is intended to trigger a sense of balance in the mouth and nose. How? A careful selection of spices that simultaneously hit notes of warm and cool, sweet and bitter, savory and searing. And that’s what you get with five-spice powder, a mix of fennel seeds, cinnamon, cloves, star anise and Sichuan peppercorns. Like spice blends around the world, the proportions of those ingredients vary by region in China, but some variant of it

So what should you do with it? • Um, best steak rub

Gumbo

From Page 41

itself.

instead of regular flour to make a roux takes longer to get the desired color, Migues said.

“I think gumbo is synonymous with Louisiana,” Migues said. “It’s a dish everyone eats and enjoys. We enjoy talking about how we make gumbo and what things we do differently.”

“The results are very similar to a regular roux. It just takes patience,” said Migues. Migues, who grew up in southern Vermilion Parish, likes shrimp and egg gumbo best but considers chicken and okra a close second. She recommends patience and finding a great brand of sausage when making a gumbo. To her, making the gumbo, eating the gumbo and talking about the gumbo are as important to the area as the actual dish

And that, perhaps, is the beauty of gumbo. No matter how it is made or what gets put into it, gumbo is a dish that brings people and cultures together in Louisiana. “The dish is a living, breathing dish,” said Laudun. “And as long as it serves a purpose, it will continue to serve its communities in different ways, in its many varieties.”

ever? Rub it on steak tips, then refrigerate them for a day or so. Toss them on the grill and pair with beer. • Blend it with kosher salt, then sprinkle it on hot buttered popcorn. Even better — use ghee instead of butter. • Substitute it for the seasonings in your favorite meat-based chili. • Blend five-spice powder with salt, then rub the mixture both under and over the skin of a whole chicken for roasting. • Speaking of chicken, mix five-spice powder into the batter of fried (or even baked “fried”) chicken. • Blend five-spice powder with olive oil, then toss shrimp in it for grilling.

Five-Spice Roast Beef Tenderloin The beef should be rubbed with the spice blend at least an hour before cooking. If you want to get a jump on things (and really let the flavors sink in), do it up to two days in advance, then loosely cover and refrigerate. Start to finish: 3 hours (15 minutes active) Servings: 8 2 tablespoons olive oil 1 tablespoon five-spice powder 1 tablespoon kosher salt 1/2 tablespoon ground black pepper Two 2-pound beef tenderloins 2 large yellow onions, chopped 2 large carrots, chopped 4 cloves garlic, chopped 2 cups beef stock 1 cup red wine

1 tablespoon Wondra instant flour In a small bowl, mix together the oil, five-spice powder, salt and pepper. Use paper towels to pat dry the tenderloins, then rub them all over with the spice blend. Set on a plate, cover loosely with plastic and refrigerate for at least 1 hour, or up to 2 days. An hour before you are ready to roast, remove the tenderloins from the refrigerator and let warm slightly at room temperature. Heat the oven to 375 F. Lightly coat a roasting pan with cooking spray. Scatter the onions, carrots and garlic in the pan, then set a roasting rack above them. Set the tenderloins on the rack and roast for about 40 minutes, or until the beef reaches 120 F for rare. Remove the rack from the

pan, cover the meat with foil, then set aside to rest for 10 minutes. Meanwhile, set the roasting pan over medium-high heat on the stovetop (you may need to use two burners). Add the stock and wine and bring to simmer, scraping the bottom of the pan. When the liquid has reduced by about half, strain it and discard the solids. Return it to the pan and sprinkle in the Wondra. Heat until thickened.

Slice the beef and serve with the pan sauce. Nutrition information per serving (values are rounded to the nearest whole number): 340 calories; 110 calories from fat (30 percent of total calories); 12 g fat (4 g saturated; 0 g trans fats); 120 mg cholesterol; 9 g carbohydrate; 46 g protein; 1 g fiber; 870 mg sodium.

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THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 31, 2012 — 43

Small, but still sweet, Turkey sides that won’t take on caramel apples sideline the little ones AP Food Editor

Have you seen the size of caramel apples lately? No question, they are beautiful and I’m certain they are delicious. But how many people really are going to sit down and eat such mammoth sugar bombs, never mind feed one to their kid? Which got me thinking about ways to capture that delicious blend of apples and caramel in a smaller, less guilt-inducing package. I’ve tried this before, actually. I once used a melon baller to scoop out perfect balls of apple, then stuck them on sticks and tried to coat them with caramel. It was a fine idea that didn’t work. The caramel wouldn’t adhere to the flesh of the apple (only the peel). The problem was the moisture. The solution was simple — get rid of the moisture. This also resolved my size issue. Instead of coating whole fresh apples, I decided to thinly slice them and turn them into chips. It’s a painless process, especially if you have a mandoline. The slices get baked low and slow until dried and slightly crisp. Once they cool, they are easy to dunk or coat with all manner of sugary treats. I opted for a trio of coatings — caramel, white chocolate and dark chocolate. But you could use whatever candy coat-

ings you like. Candy melts (sold at craft and baking supply shops) are an easy choice. They also come in a wide variety of colors, so you can create seasonal treats. And while the coatings are still tacky, you also can decorate with candy sprinkles. CARAMEL CHOCOLATE APPLE CHIPS Start to finish: 1 1/2 hours (45 minutes active) Servings: 8 1 large apple 1 teaspoon cinnamon Half of a 14-ounce package caramel candies, unwrapped 1 tablespoon water 1/2 cup white chocolate bits 1 teaspoon shortening 1/2 cup dark chocolate candy melts Heat the oven to 250 F. Line 2 baking sheets with parchment paper. Using a mandoline, food processor or very sharp knife, cut the apple into very thin slices, about 1/8 inch thick. There are several ways to do this. If you have an apple corer, you can simply cut out the core, then lay the apple on its side and slice starting at one side and working your way to the other. If you don’t have a corer, stand the apple upright, then begin on one side and cut slices until you reach the core. Rotate the apple and repeat until all 4 sides have been sliced. Arrange the apple slices on the prepared baking sheet, being careful not to overlap. Sprinkle the

apples with cinnamon, then bake for 45 minutes, or until dried and slightly crisp. Slide the parchment and apples off the baking sheet and onto a cooling rack. Let cool completely. Once the apples have cooled, in a medium saucepan over medium heat, combine the caramels and water. Heat, stirring constantly, until melted and smooth. Dunk a fork into the caramel, then use it to drizzle the caramel over the apple chips. Set aside to let the caramel set. When the caramel has set, place the white chocolate bits and shortening in a medium microwave-safe bowl. Microwave on high in 15-second bursts, stirring between, until melted and smooth. Using a clean fork, repeat the drizzling similar to the caramel. Set aside to let the white chocolate set. Once the white chocolate has set, melt the dark chocolate candy melts in a clean bowl using the same method as the white chocolate. Once melted, dunk a clean fork in the melted chocolate and drizzle over the apple chips. Let cool until the chocolate is set. Store in an airtight container for up to a week. Nutrition information per serving: 240 calories; 90 calories from fat (38 percent of total calories); 10 g fat (5 g saturated; 0 g trans fats); 5 mg cholesterol; 39 g carbohydrate; 2 g fiber; 33 g sugar; 3 g protein; 70 mg sodium.

Associated Press

For a family-friendly Thanksgiving dinner, the sides matter. A lot. Because if the mashed potatoes aren’t truly wonderful, you’re going to have some seriously upset children at the table. Which is to say, this isn’t the time to experiment by spiking them with blue cheese or a 50-50 ratio of garlic to potato, or to test whether mashed cauliflower really does taste just like the real thing. This is the time to make wonderfully fluffy, buttery, salty, peppery, delicious mashed potatoes. By the same token, if you want those green beans and carrots to go anywhere near the children’s mouths, you might consider a bit of enticement. To help you, we’ve come up with a kid-pleasing but adult-friendly sweet-and-sour glaze. And if that doesn’t work, you can always threaten to withhold dessert... BUTTERY MASHED POTATOES Start to finish: 45 minutes Servings: 10 4 pounds Yukon gold potatoes, peeled and halved Kosher salt 6 tablespoons butter 1/2 cup half-and-half 1 teaspoon Dijon mustard 1/2 teaspoon garlic powder Ground white pepper Place the potatoes in a large saucepan. Add enough cold water to

cover by about 1 inch. Add 1 tablespoon of salt. Bring to a boil over medium-high heat and cook for 20 minutes, or until very tender but not falling apart. Meanwhile, heat the oven to 350 F. When the potatoes are just tender, drain them and spread them in an even layer on a rimmed baking sheet. Bake for 10 minutes. Return the potatoes to the saucepan. Add the butter, half-and-half, mustard and garlic powder. Mash the potatoes until smooth, then season with salt and white pepper. Nutrition information

per serving: 220 calories; 80 calories from fat (36 percent of total calories); 8 g fat (5 g saturated; 0 g trans fats); 25 mg cholesterol; 35 g carbohydrate; 3 g fiber; 2 g sugar; 3 g protein; 220 mg sodium. SWEET-AND-SOUR GLAZED CARROTS AND GREEN BEANS Start to finish: 30 minutes Servings: 6 4 ounces bacon 1 pound carrots, peeled and cut into 1/4-inch thick rounds 1 pound green beans, trimmed and cut into 2See Sides, Page 44

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holiday cookbook

Flummoxed by Thanksgiving math? AP Food Editor

If you start roasting a 14-pound turkey at 375 F at 7 a.m. and need to feed 15 people — including three vegetarians, a vegan and two gluten intolerants — by 1 p.m., how many pounds of cranberries do you need if the stuffing is baked outside the bird and the pumpkin pie is cut into 11.75 equal wedges? Or am I the only cook who suffers flashbacks to grade school word problems every time I try to calculate the many mathematical angles of assembling Thanksgiving dinner? Fear not. I took one for the turkey team and did the math for you, sorting out all the numbers you need, from how many people different size turkeys feed to how many pounds of carrots and cans of cranberry sauce you’ll want for making sure your crowd leaves the table stuffed. And because this is Thanksgiving, all serving estimates are generous to allow for plenty of seconds and leftovers. HOW BIG? For turkeys less than 16 pounds, estimate 1 pound per serving (this accounts for bone weight). For larger birds, a bit less is fine; they have a higher meat-to-bone ratio. But if your goal is to have very ample leftovers, aim for 1 1/2 pounds per person no matter how big the turkey is. • For 8 people, buy a 12-pound turkey

• For 10 people, buy a 15-pound turkey • For 12 people, buy an 18-pound turkey • For 14 people, buy a 20-pound turkey THE BIG THAW The safest way to thaw a frozen turkey is in the refrigerator. You’ll need about 24 hours per 4 to 5 pounds of turkey. For speedier thawing, put the turkey in a sink of cold water. Change the water every 30 minutes, and plan for about 30 minutes per pound. THE BRINE A good brine uses kosher salt and sugar in a 1-to-1 ratio, and usually no more than 1 cup of each. Feel free to add any other seasonings. Brines typically are made by heating the salt, sugar and seasonings with a bit of water until dissolved. This mixture then is diluted with additional cold water (volume will vary depending on the size of your bird). Be certain the brine is completely cooled before adding the turkey. Turkeys should be brined for at least 8 to 10 hours, but can go as long as 72 hours. A good rule of thumb is, the longer the brine, the weaker the brine. So for a 10-hour soak, use 1 cup each of salt and sugar. For a longer one, consider backing down to 3/4 cup each.

vary widely by recipe. Some go at a slow and steady 325 F. Others crank the heat to 400 F or 425 F for the first hour, then drop it down for the rest of the time. However you roast, use an instant thermometer inserted at the innermost part of the thigh (without touching bone) to determine when your turkey is done. The meat needs to hit 165 F for safe eating, though some people say thigh meat tastes better at 170 F. If the outside of the bird gets too dark before the center reaches the proper temperature, cover it with foil. The following roasting time estimates are based on a stuffed turkey cooked at 325 F. Reduce cooking time by 20 to 40 minutes for turkeys that are not stuffed (estimate total roasting times at 15 minutes per pound for unstuffed birds). And remember, a crowded oven cooks more slowly,

• 18-pound turkey: 4 1/2 to 5 hours at 325 F

• Gravy: plan for 1/3 cup of gravy per person

• 20-pound turkey: 5 to 6 hours at 325 F

• Green beans: 1 1/2 pounds of beans makes 6 to 8 servings

• 12-pound turkey: 3 to 4 hours at 325 F

THE BASTE Basting the bird with its juices helps crisp the skin and flavor the meat. Do it every 30 minutes, but no more. Opening the oven door too frequently lets heat escape and can significantly slow the cooking.

THE REST The turkey never should go directly from the oven to the table. Like most meat, it needs to rest before serving for the juices to redistribute. Cover the turkey with foil and a few bath towels layered over that (to keep it warm), then let it rest for 20 to 30 minutes.

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Always keep the bird refrigerated during brining. If the turkey is too big, an ice-filled cooler stored outside works, too. THE ROAST Roasting temperatures

• 15-pound turkey: 4 to 4 1/2 hours at 325 F

THE SIDES • Carrots: a 1-pound bag makes 4 to 5 servings • Cranberry sauce: a 12-ounce package of fresh cranberries makes about 2 1/4 cups of sauce; a 16ounce can has 6 servings

so plan ahead if your bird needs to share the space.

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• Mashed potatoes: a 5-pound bag of potatoes makes 10 to 12 servings • Stuffing: a 14-ounce bag of stuffing makes about 11 servings THE LEFTOVERS For food safety reasons, leftovers should be cleared from the table and refrigerated within two hours of being served. Once refrigerated, they should be consumed within three to four days. Leftovers can be frozen for three to four months. Though safe to consume after four months, they will start to taste off.

From Page 43

inch lengths 2 tablespoons brown sugar 1 tablespoon molasses 1 to 2 tablespoons balsamic vinegar Kosher salt and ground black pepper In a large deep skillet over medium heat, cook the bacon until crisp. Transfer the bacon to a paper towelline plate to drain, leaving the drippings in the pan. Once the bacon has cooled, crumble and set aside. Return the skillet to the heat and add the carrots. Cook for 8 minutes, or until just starting to become tender. Add the green beans, then cook for another 8 to 10 minutes, or until the vegetables are tender. Add the brown sugar, molasses and vinegar. Stir until a thick glaze forms. Cook until bubbling all over and slightly thick and sticky. Season with salt and black pepper. Serve topped with the crumbled bacon. Nutrition information per serving: 160 calories; 80 calories from fat (50 percent of total calories); 9 g fat (3 g saturated; 0 g trans fats); 15 mg cholesterol; 19 g carbohydrate; 5 g fiber; 13 g sugar; 4 g protein; 300 mg sodium.

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A no-bake apple pie inspired by caramel apples By ALISON LADMAN Associated Press

For this Thanksgiving pie, we decided to see what would happen if we transformed that classic treat of autumn — the caramel apple — into a pie. The result was a crazy good no-bake apple pie. It’s also totally versatile. We opted to top our pie with a blend of crumbled shortbread cookies, chopped toasted peanuts and mini chocolate chips. But feel free to cater to your crowd and top the pie with whatever you prefer to coat your caramel apples with. Just aim for about a total of about 1 cup of toppings. This pie should be assembled just before serving. The apples can be cooked ahead of time. Then when you are ready for dessert, it will take just 15 minutes to finish the recipe and get it to the table.

In a large, deep skillet over medium-high heat, toss the apple slices with the vinegar. Cook until the apples are tender, about 10 minutes. Transfer the apples and any juices in the pan to a large bowl. Set aside. Return the skillet to the heat. Add the caramel candies, half-and-half, apple pie spice and salt. Heat, stirring constantly, until melted and smooth. Pour the caramel mixture over the apples and stir until well coated. Spoon the apple-caramel mixture into the graham cracker crust. Sprinkle the top with the cookies, peanuts and chocolate chips. Serve immediately. Nutrition information per serving: 510 calories; 170 calories from fat (33 percent of total calories); 18 g fat (6 g saturated; 0 g trans fats); 10 mg cholesterol; 85 g carbohydrate; 5 g fiber; 63 g sugar; 6 g protein; 310 mg sodium.

Old recipes are still tasty By JUNE WINTERS Dear older moms and grandmas, do you remember “Shoo-Fly Pie” and “Apple Pandowdy?” I don’t know exactly how old you have to be to remember these two names, but I do know you’re not a “spring chicken!” The reason I know this is because we danced a slow jitterbug to the song in the late ‘50s and early ‘60s! The song went “ShooFly Pie, and Apple Pandowdy, makes your eyes light up and your tummy say howdy!” It was a corny little song, but very popular in those days. All the time I danced to it, I always wondered what Shoo-Fly Pie and Apple Pandowdy were, so you can imagine my DELIGHT when I found recipes for both! So — this food page is dedicated to the senior set — but young folks — you need to try the recipes! They are both delicious and easy to make. While I was looking for my two treasured recipes, I came across “Georgia Cornbread,” and it just seemed to fit right in with the pie and pandowdy. Here are some silly, but easy dessert recipes … SHOO-FLY PIE Crumb Part: One-fourth cup shortening 1 & one-half cups flour 1 cup brown sugar Work the above ingredients together until they resemble meal. Liquid Part: Three-fourths teaspoon

baking soda One-eighth teaspoon nutmeg Dash of ginger, cinnamon and cloves One-fourth teaspoon salt Three-fourths cup molasses Three-fourths cup hot water Mix these ingredients together well and add hot water. Into an unbaked pie shell combine the crumbs and liquid in alternate layers with crumbs on bottom and ending with crumbs on top. Bake 15 minutes at 450 degrees, then reduce temperature to 350 and continue to bake for another 20 minutes. APPLE PANDOWDY 1 can apple pie filling 1 stick butter One-half box cake mix (can be yellow or white) Cool Whip (optional) Pour apple pie mixture into a 9X9-inch baking pan; sprinkle dry cake mix over apples. Melt butter and drizzle over top of dry cake mix. Bake 35 minutes at 350 degrees. GEORGIA CORNBREAD 1 & one-half cups flour 1 cup granulated sugar 1 cup brown sugar (packed) 4 eggs 1 cup cooking oil 1 teaspoon vanilla extract 2 cups chopped pecans Mix all ingredients well, stirring with a spoon. Pour into a greased and floured

9x13-inch Pyrex dish. Bake at 350 degrees for 35-40 minutes. (This cake is not real sweet. It makes a great coffee cake is best when served with flavored cream cheese, especially strawberry.) BUCKY BROWN’S CARAMEL BROWNIES 1 box German chocolate cake mix One-half cup evaporated milk Three-fourths cups soft butter or margarine 1 cup chopped nuts Mix ingredients together. Place one-half of the mixture in a in a greased 9x11-inch baking pan and bake at 350 degrees for 6

minutes. Second layer: 60 Kraft Caramels One-third cup evaporated milk 1 small package chocolate chips Melt caramels and mix with evaporated milk. Sprinkle chocolate chips over cake, then drizzle caramel over chips. Put remainder of batter over top, and bake for 18-20 minutes at 350 degrees. Do not remove from pan. Place in refrigerator fort about 30 minutes before cutting into squares. DADDY’S FLURRY Fill your blender with See Tasty, Page 46

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CARAMEL APPLE PIE Start to finish: 40 minutes Servings: 8 6 baking apples (such as Fuji or Gala), peeled, cored and sliced 1 tablespoon cider vinegar 14-ounce package caramel candies, unwrapped 1/2 cup half-and-half 1 teaspoon apple pie

spice Pinch salt 9-inch prepared graham cracker crust 1/2 cup crumbled shortbread cookies 1/4 cup chopped toasted peanuts 1/4 cup mini chocolate chips

THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 31, 2012 — 45

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46 — THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 31, 2012

holiday cookbook

More than just another sausage — chorizo primer By JIM HIRSCH AP Food Editor

Chorizo is a bit like pornography. You’ll know it when you see it, but it’s a bit hard to define in the abstract. That’s because there are several hundred varieties of this sausage made across at least three continents, and many bear little resemblance to the others. Making matters worse, chorizo makers in the U.S. are a pretty freewheeling bunch. No matter what the packages say, it can be hard to know what you’re getting. The good news is that you don’t need to sift through all that to understand why this meat is well worth working into your dinner repertoire. At its most basic, chorizo is a sausage made from chopped or ground pork and a ton of seasonings, often including garlic. The flavors are deeply smoky and savory, with varying

Tasty

From Page 45

milk, vanilla ice cream and 5 or 6 Oreo Cookies. Blend well and enjoy! P.S. Be sure you have enough on hand for seconds! CHOCOLATE ROCKS

1 cup plain flour One-fourth cup brown sugar One-fourth cup oats One-half cup margarine, melted 1 cup chopped pecans 1 cup chocolate syrup One-half gallon vanilla ice cream, softened

degrees of heat. Most are assertive and peppery, but not truly spicy. The three main producers of chorizo are Spain, Portugal and Mexico. Spanish and Portuguese chorizo (the latter known as chourico) are most common in the U.S., but for many of the products sold here that’s a distinction without a difference. In Spain, chorizo has a distinct red color thanks to ample seasoning with paprika. It is available in two main varieties — cooking and cured. Cooking chorizo is coarse, crumbly, deliciously fatty, and jammed with spices (which vary by region). The meat can be smoked or plain. To use cooking chorizo, the casing must be removed. The meat then is crumbled and added to other meats or soups, or sauteed. Cured chorizo is similarly seasoned — including the paprika — but is cured for at least two months.

During this period, bacteria and salt work their flavor magic on the meat. The result is a salami-like sausage with big, bold, peppery flavor. Cured chorizo traditionally is thinly sliced and eaten at room temperature. It also can be finely chopped and cooked. Most chorizo sold in the U.S. is the cured style. Portuguese chourico adds wine to the flavoring mix, and often is smoked. Most varieties can be thinly sliced and eaten as is, though it also can be cooked. Mexican chorizo is made from fresh (not smoked) pork, and generally sports the seasonings we associate with Mexican cuisine, including chilies and cilantro. While there are some cured varieties of Mexican chorizo, most should be cut open (discarding the casing), crumbled and cooked. Use the meat in just about any Mexican

Combine flour, brown sugar, oats, melted margarine and pecans; mix well. Bake on a greased cookie sheet at 350 degrees for 10 minutes. After 5 minutes of cooking time, break up the mixture on the cookie sheet to form the “rocks.” Continue to bake another 5 minutes. Allow “rocks” to cool; then place onehalf of them in the bottom of a greased square pan.

late syrup. Freeze until ice cream is very firm. Cut into squares to serve.

Drizzle one-half of the chocolate syrup over the “rocks.” Spread the ice cream over the syrup. Repeat layers of remaining “rocks” and choco-

dish calling for meat (and big, big flavor), including nachos. For more ideas for using all manner of chorizo, check out the Off the Beaten Aisle column over on Food Network: http:// bit.ly/O3jNHu Roasted Chicken with Chorizo and Root Veggies Sometimes it’s best to not overthink things. As in this basic roasted chicken, my take on a simple French classic. I love that everything is just tossed into a pot, put in the oven and ignored until done. The recipe calls for a cast-iron Dutch oven. These really are indispensable for making all manner of roasts and stews. And they are as happy on the burner as in the oven (where, when covered, their heavy lids seal in moisture). Start to finish: 1 hour (15 minutes active) Servings: 6 1 teaspoon garlic pow-

2 cups milk

Hornet’s Nest Cake

1 box yellow cake mix 1 (11 ounce) package butterscotch chips 1 cup chopped pecans

1 small package vanilla instant pudding

Preheat oven to 350 degrees. Lightly spray a

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der 1 teaspoon kosher salt 3- to 4-pound whole chicken 1 tablespoon olive oil 1 pound cooking chorizo, casing removed and discarded, meat finely chopped 4 sprigs fresh thyme 3 sprigs (each about 4 inches long) fresh rosemary 1 medium yellow onion, quartered 12-ounce bag baby carrots 1 pound new potatoes 1 lemon, quartered 6 cloves garlic, peeled but left whole Ground black pepper, to taste Heat the oven to 350 F. Combine the salt and garlic powder, then rub the mixture over and under the skin of the chicken. Set aside. In a 5 1/2-quart (or larger) Dutch oven over medium-high, heat the oil. Add the chicken and sear

for 5 minutes per side. Transfer the chicken to a plate. Add the chorizo to the pan, then saute for 4 minutes. Add the thyme and rosemary. Heat for 30 seconds. Return the chicken to the pan, breast up. Arrange the onion, carrots, potatoes, lemon and garlic around the chicken, then place the lid on the pot. Transfer to the oven and roast for 45 minutes, or until the breast reads 160 F on an instant thermometer. Transfer the chicken to a platter and tent with foil. Use a slotted spoon to transfer the vegetables and chorizo to a serving bowl. Cover to keep warm. Discard the lemon quarters and any herb stems.

13x9-inch Pyrex dish. Blend pudding mix and milk in a mixing bowl.

pan and smooth the top. Scatter the butterscotch chips over the top of batter, and then sprinkle the pecans on top of the chips.

Fold in dry cake mix and stir until the batter is combined; but still . Pour batter in greased

Place the pot over medium heat and bring to a boil. Cook until reduced and thickened, about 3 to 4 minutes. Adjust seasoning with salt and pepper. Serve the sauce drizzled over the chicken.

Bake the cake 35-40 minutes.

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THE DAILY HOME, Talladega and St. Clair counties, Ala., Wednesday, October 31, 2012 — 47

Secret to getting cranberry sauce just right By ELIZABETH KARMELL Associated Press

One of the many things I love about Thanksgiving is the continuity of the menu across generations and regions. Sure, every family and region has its own interpretation of the staples. But it is simply amazing to me that on one day so many Americans regardless of background sit down to roughly the same meal — turkey, gravy, cranberry sauce, dressing (if you’re in the South, stuffing if you’re in the North), some sort of potato and a healthy dose of pie. One of my favorite parts of Thanksgiving — aside from basically every-

thing — is the cranberry sauce. It is one of the very first recipes I developed many years ago when I was supervising the public relations side of the Butterball Turkey Talk-Line. I called it a cranberry chutney instead of a sauce because it is so thick with fruit, spices and a touch of vinegar. It is good enough to eat off a spoon! Just be aware — the flavors are intensely American and have no resemblance to Indian chutneys. Even though most Americans serve cranberry sauce from a can, I urge you to make this the year you try making it yourself. It’s so easy and so delicious, there’s no reason not to. Even if you don’t use my recipe, making cran-

berry sauce from scratch is well worth it. And here’s one tip regardless of which recipe you use. Getting the sauce to thicken and take on the right consistency requires that the cranberries simmer for at least 10 minutes. That is how long it takes to release the pectin — the natural jelling ingredient — from the fruit. As long as you cook it for long enough for the cranberries to pop, you should be good. I wanted my new cranberry sauce to be heavy with fruit, like jam; but also tart and sweet, and with a depth of flavor you can’t get with white sugar alone. I achieved this by adding dried apricots and dried cherries for their

sweetness and texture. As a result, I was able to reduce the recommended amount of white sugar. I used a combination of fresh squeezed orange juice, port wine and balsamic vinegar instead of water, creating layers of flavor and complexity that cook down and infuse into each of the sour berries. Once the berries start to pop — my favorite stage of the recipe — I add a pinch of salt and warm autumn spices, including cinnamon, cloves and nutmeg. This fruit-filled cranberry chutney is good hot, room temperature or cold and will brighten any holiday table. You also can make it up to a week ahead.

Simple turkey for kid-friendly meal By ALISON LADMAN Associated Press

Children don’t care if you’ve slaved hours over the Thanksgiving turkey. And they certainly don’t appreciate the nuanced layers of flavor you once extracted from the bird with the help of expert brining and seasoning and rotating and roasting and trussing and fussing. You know, back before you had kids. Back when you had time to worry about such things. Balancing a gaggle of little ones with the demands of getting Thanksgiving dinner on the table doesn’t mean sacrificing good taste. It just means you need simple recipes that effortlessly deliver stunning results. Which is why we created this plain Jane turkey and gravy that tastes anything but.

PLAIN JANE TURKEY AND GRAVY Start to finish: 2 1/2 to 3 hours Makes a 12- to 14pound turkey with gravy 6 medium carrots, rough chopped 6 stalks celery, rough chopped 3 large yellow onions, quartered 1/2 cup (1 stick) unsalted butter, room temperature 1 tablespoon kosher salt 2 teaspoons ground black pepper 12- to 14-pound turkey 1/4 cup white wine 2 cups low-sodium chicken or turkey broth 3 tablespoons all-purpose flour Heat the oven to 350 F. Spread the carrots, celery and onions in an even layer over the bottom of a

large roasting pan. In a small bowl, mix together the butter, salt and black pepper. Pat the turkey dry with paper towels. Rub the butter mixture all over the inside and outside of the turkey, making sure to get under the skin, too. To do this, gently lift the skin over each breast with one hand while working the butter under it with the other. Set the turkey over the vegetables and roast for 2 to 2 1/2 hours, basting the turkey with juices from the pan every 30 minutes. Remove the turkey from the oven when the breast reaches 160 F and the thigh reaches 170 F. If the turkey darkens too much before reaching those temperatures, cover it with foil and continue roasting. Transfer the turkey to a serving platter, cover with foil, then set a large, thick

towel over it to keep it warm. Remove and discard the vegetables from the roasting pan. Place the pan on the stovetop over medium heat (you may need to use more than one burner). Bring the juices to a simmer. Add the white wine and scrape up any browned bits in the pan. In a small bowl, whisk together the chicken broth and flour. Pour into the pan, whisking continuously. Simmer for 5 minutes, stirring constantly. Strain the gravy, if desired. Nutrition information per 6 ounce serving plus gravy: 460 calories; 220 calories from fat (48 percent of total calories); 24 g fat (9 g saturated; 0 g trans fats); 200 mg cholesterol; 1 g carbohydrate; 0 g fiber; 0 g sugar; 56 g protein; 480 mg sodium.

CRANBERRY CHUTNEY WITH PORT Start to finish: 15 minutes Servings: 16 Two 12-ounce bags fresh cranberries, washed and picked through Zest and Juice of 1 large orange (about 1/2 cup of juice) 1 tablespoon balsamic vinegar 1 cup port wine 1 cup sugar 1 cup dried Turkish apricots, cut into strips 1 cup dried cherries Pinch salt 1/4 teaspoon nutmeg 1/4 teaspoon ground cloves 1 teaspoon cinnamon In a large, heavy pot, combine the cranberries,

orange zest and juice, balsamic vinegar, port and sugar. Bring to low boil, then reduce heat to simmer. Add the apricots, cherries and salt. Making sure the cranberries don’t burn, continue cooking over a low-medium heat, stirring occasionally, for about 10 minutes, or until the cranberries start to pop. Add the nutmeg, cloves and cinnamon, then stir well to combine. Continue cooking on low until thick, about another 5 to 7 minutes. Taste and adjust seasonings, if necessary. Nutrition information per serving: 130 calories; 0 calories from fat (0 percent of total calories); 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol.

Congratulations to all the winners and thanks to everyone submitting a recipe. Special thanks to June Winters, our favorite chef through the years!

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