Crossroads Holiday Magazine

Crossroads 2020 Holiday Edition

Magazine

Christmas trees reflect

nostalgia My Brothers Cup roasts coffee for a good cause Traditional Magnolia State recipes

Try spicy buttered turkey this year

A dozen Fab Finds Twinkling lights brighten homes Planning holiday decor

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Crossroads Magazine

What’s Inside

2020 Holiday Edition

Collection of Magnolia State recipes makes a great stocking stuffer

EDITORIAL

PAGES 8-9

Publisher

Important steps for hanging holiday lights

Reece Terry

PAGES 14-15

Fab Finds – A holiday gift guide

Editor

PAGES 18-19

Mark Boehler

‘A Woodlands Christmas’ – Some home holiday decorating ideas PAGES 24-25, 28-29

Contributors

Cup of coffee with a cause

Mark Boehler

PAGES 34-37, 40-41

Brant Sappington

Tips for safe holiday entertaining in pet-friendly households

Metro Services

PAGE 44

ADVERTISING

Help isolated loved ones this holiday season

Advertising Manager

PAGE 45

Derinda Nunley

Barbecue sauce, seasoning makers share some of their favorite recipes PAGES 48-49, 52-53

Advertising Representative

Six ways to stick to a holiday budget

Kenny Carson

PAGE 56

Christmas tree tips, tricks, traditions

Creative Designer

PAGES 60-61

Katie Krawczak

How to host virtual holiday celebrations PAGE 64

Slow cooker meal makes holiday entertaining a breeze

ON THE COVER

PAGE 65

Diana Katherine Lee looks for the magic of Christmas under the glow of the Christmas tree.

She is the five-year-old daughter of Joshua and Meredith Lee of Kossuth.

Photo by Rob Brown / Tee Rage Portraits; Clothes are compliments of Ginger’s in downtown Corinth PAGE 4

People to tip and gift this holiday season PAGE 68

Must-haves to achieve a holiday wonderland PAGE 72

Baking tips for the kitchen PAGE 73 CROSSROADS MAGAZIN E

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Culinary

heritage

By MARK BOEHLER • For Crossroads Magazine

T

here are great cooks throughout the Magnolia State and nothing more showcases the fact than “The Mississippi Cookbook.”

It was first published in 1972 and was compiled and edited by the Home Economics Division of the Mississippi Cooperative Extension Service.

Over 7,000 recipes were collected and home economists – what they were called at the time – had the difficult task to limit the final number of published recipes to 1,200.

A much more difficult task was the book’s publisher – University Press of Mississippi – gave the Daily Corinthian written permission to use up to six recipes in its Crossroads Magazine – Holiday edition this year.

A digital version was shared and oh my, reading all the recipes

Nuts and Bolts /4 (9-ounce) box Kix cereal 2 pounds mixed nuts 1 (10.5-ounce) box Cheerios 2 cups Wesson or peanut oil 1 (12-ounce) box Wheat Chex cereal 2 tablespoons Worcestershire 1 (6-ounce) box Rice Chex cereal 1 (5.5-ounce) box Slim Jim pretzels 1 heaping tablespoon garlic salt 6.5 ounces Pretzel Bits or 2 or 3 packages of cheese nugget pretzels 1 heaping tablespoon of Lawry’s seasoned salt Mix thoroughly and toast in large pan in 250-degree oven for 2 hours; stir every 15 minutes. Keep in a tin box with a tight closing lid. Three weeks is about the limit for freshness of taste.

Mrs. M. E. Brooks, Newton 3

Christmas Punch

1 (6-ounce) can frozen limeade concentrate 2 (1 quart) bottles ginger ale, chilled 1 (6-ounce) can frozen lemonade concentrate PAGE 8

became as addictive as thoughts of trying new dishes in the kitchen or getting reminders of proven favorites.

The selection here ended up being those with sharing in mind, whether it be putting a spread on the table for guests to sample or perhaps an idea to make to share at a family, friend or office party gathering.

“The Mississippi Cookbook” in paperback version is just $25 and can be ordered by going to www.upress.state.ms/books/490.

Please note the cook’s name and hometown appears with every recipe, giving it not only a personal touch, but with a “Mrs.” in front of the name to reveal another custom of a bygone era.

The book remains more than a collection of recipes. The published work remains a part of culinary heritage.

Try them. Enjoy. Share.

1 1/2 quarts cracked ice 17 red maraschino cherries 1 (1 pound 4-ounce) can unsweetened grapefruit juice 17 green maraschino cherries 1 (1 pound 4-ounce) can pineapple juice boiling water In punch bowl blend undiluted fruit juices and add water in accordance with instructions on concentrate cans. Just before serving, stir in gingerale and ice.

On top float a Christmas wreath made as follows: Wash excess color from cherries.

Arrange cherries in a 1 1/2 quart ring mold. Pour enough boiling water to cover cherries. Freeze solid. Unmold when ready to float on Christmas punch. Yield: 2 gallons.

Mrs. Fred D. Ferguson, Ovett

Holiday Salad

1 (3-ounce) package lemon gelatin 1 cup diced apples 1 cup diced celery 2 cups cranberry juice CROSSROADS MAGAZIN E

1 /2 cup chopped nuts pinch of salt Dissolve gelatin in 1/2 cup cranberry juice; add salt. Heat remaining juice to boiling, pour over gelatin. Let thicken slightly and fold in apples, celery and nuts. Mold and chill. Serves 8 to 10.

Mrs. C. E. Orr, Corinth

Ya’ll Come Meat Loaf

3 pounds ground beef 3 tablespoons Worcestershire sauce 1 package dried onion soup mix 3 whole eggs, beaten 12 crackers, crumbled 1 /2 cup drained canned tomatoes 1 small can evaporated milk 1 (10 1/2-ounce) can cream of mushroom soup 1 soup can hot water Mix beef, soup mix, eggs, crumbs, tomatoes, milk and Worcestershire sauce together until ingredients are well mixed.

Make into several loaves and place in baking dish. Bake in a 450-degree oven until well browned. Blend the can of www.mycrossroadsmagazine.com

Magnolia State recipe collection makes a great stocking stuffer mushroom soup with 1 soup can of hot water. Mix well and pour over meat loaf. Return to oven and bake until the sauce is brown, basting at intervals. Serve hot.

Mrs. E. B. Wray Sr., Duck Hill

Grandmother’s Boiled Custard

1 quart sweet milk 4 egg yolks 1 cup sugar 1 teaspoon lemon flavoring, vanilla flavoring or nutmeg 1 teaspoon flour Heat milk in top of double boiler. When water underneath boils, add sugar mixed with flour.

Beat egg yolks until thick and lemon colored. Gradually add the hot milk, then return the whole mixture to double boiler.

Continue cooking to thickness desired. Remove from heat and pour through wire strainer into bowl. Cool. Add flavoring. Store in refrigerator to chill thoroughly. Serve as is or on plain cake.

Serves 6 to 8.

Mrs. J.W. Ward, Jackson

Cheesy Snack

1 cup of pancake mix 2 tablespoons of mayonnaise 1 /4 teaspoon of garlic powder 1 /3 cup of milk 1 tablespoon chopped parsley 1 /2 cup of grated cheddar cheese dash of cayenne Combine pancake mix, garlic powder and cayenne. Beat in cheese, mayonnaise and milk. Shape into 30 small balls. Roll each in chopped parsley. Bake on ungreased cookie sheet in preheated 375-degree oven 8 to 10 minutes. Yields 2 1/2 dozen.

Mrs. Thomas Pearson, West Point www.mycrossroadsmagazine.com

The Mississippi Cookbook was published in 1972 to collect, make available and preserve the favorite recipes of cooks throughout the state. The book is available from University Press of Mississippi for just $25.

Art compliments of University Press of Mississippi

CROSSROADS MAGAZINE

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The soft light of the Christmas tree puts 5-year-old Diana Katherine Lee to sleep.

The Kossuth Elementary School kindergarten student is the daughter of Joshua and Meredith Lee. Photo by Rob Brown / Tee Rage Portraits / Clothes provided by Ginger’s

g n i t h g i L y a w e th PAGE 14

Important steps for hanging holiday lights It begins to look a lot like Christmas when twinkling lights brighten up Crossroads area homes inside and out.

Few things liven up the season more than holiday decorations, particularly clear and colored lights.

Many of those lights will go on the Christmas tree as well, often times matching the lights which may go around doors, windows and along the staircase and fireplace mantle.

Many of those lights both on the holiday tree or in the living areas make for some great photo memories, but it is important to know some safety precautions Prior to taking out the lights, ladder and thermos of coffee to get you through the job, it’s important to note that there are right and wrong ways to hang holiday lights.

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Photo by Rob Brown / Tee Rage Portraits / Clothes provided by Ginger’s

Christmas lights add to the wonder of young minds as four-year-old Alliee Katherine Knight dreams about what she might get for Christmas. The Corinth Elementary School pre-K student is the daughter of Shawn and Kristy Knight.

■■ Sketch out your plan.

Start by taking a few photos of your home from various vantage points. Print out the photos on regular paper so that you can draw your lighting arrangement and decoration placement right on the photos to see how things will look.

■■ Measure the area.

Use a measuring tape to roughly measure the width and height of eaves or other areas of the home where you plan to hang light strands. Calculate how much overall footage you will need so you can purchase all of the lights in one shopping trip.

■■ Test the lights first.

Plug in the lights to be sure all strands are operational.

■■ Begin where the lights will be

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plugged in. Then work your way around the house.

■■ Add to shrubs and trees.

Lights also can adorn shrubs and trees.

Lowes Home Improvement says a good rule of thumb is 100 lights for every 11⁄2feet of tree or shrub to cover. A 6-foot evergreen needs at least 400 lights for a basic level of lighting.

■■ Exercise extreme caution.

Accidents can happen when stringing lights. While many professionals use harnesses, homeowners are not always so cautious. Utilize a spotter to hold the ladder and make sure things are safe. Never set foot on a wet or icy roof. Do not attempt to string lights in inclement weather.

■■ Know the wattage.

Each outlet can generally hold about 17

CROSSROADS MAGAZINE

amps or 1,870 watts if the lights are not sharing a circuit with another outlet, says Parrish. Plan accordingly to ensure you have enough power to handle your lights.

■■ Use plastic clips.

Plastic light clips hang strands along eaves and gables. They’re specially designed for hanging lights over the gutters.

Some slip under the edges of roof shingles. Lights can be hung without staples or nails, which can damage exterior surfaces. Plastic zip-ties or deck clips also can attach lights along a handrail.

■■ Use only outdoor extension cords.

Be sure the extension cords you use are designed specifically for outdoor use.

■■ Use a timer.

Timers can make sure the lights turn on and off even if homeowners forget.

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‘A Woodlands Christmas’

Some home holiday decorating ideas

Story and photos by MARK BOEHLER • For Crossroads Magazine

The holidays often involve purchasing gifts for close friends and loved ones as well as making a delicious meal the entire family will love.

But nothing sets the holiday scene and overall mood more so than beautiful decorations and other seasonal accoutrements.

Many people leave no room untouched for the holidays, meaning color schemes or trinkets may carry through from top to bottom.

PAGE 24

Decking the halls this season can be made even easier with some of these handy ideas.

Sanctuary Antiques owner Chad Dickerson says an overall theme is also a good idea. One theme he is seeing more this year is “A Woodlands Christmas,” where the decor includes deer, birds, natural settings and silver and gold color accents.

The deer and birds serve as centerpieces for tables, trees and wreaths, he said. Vintage CROSSROADS MAGAZIN E

accents are then added for more traditional color.

“And so many holiday touches which can be added to what a person may already have,” added the downtown business owner. “Adding a holiday pillow to a couch, Christmas lamp to desk or a Dear Santa letter to a bookshelf – just a few little touches brighten every room.”

Continued on Page 28

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TOP: Decorative pillows such as these wool hook rug variety with snowmen and reindeer can put a touch of the holiday on a couch or chair. Other accents for a nearby table could be a mercury glass snowman and a red porcelain gourd lamp. ABOVE: Holiday decorating gets a hand from some creative ideas using natural elements such as evergreens, pine cones and berries. With ingenuity and a special theme in mind, holiday decorations can be extra special.

LEFT: Using this large brass deer with antlers in the “Woodlands Christmas� theme, ornaments or Christmas cards can be placed in the antlers, which makes for a great table centerpiece. OPPOSITE PAGE: Patchwork pheasants and quail with large gold pine cones can provide a woodlands look and earthy tone for the holidays. www.mycrossroadsmagazine.com

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From page 24

Holiday timeline

If the family keeps holiday photo cards each year, put them in chronological order and hang them from a piece of garland from the mantel or drape on a staircase banister. This can be a fun way to see how your own children or other members of the family have grown.

In the “Woodlands” theme, cards can be hung from deer antlers.

Make mini evergreen displays

Clip your favorite pieces of evergreen and push the stems into floral foam. Display in small vases or other containers and place in groupings to emulate an evergreen forest.

Plan the outside Exterior illumination and other exterior decorations share the holiday spirit with others. It can be overwhelming trying to visualize it all without a plan in place. Take a photo of the house and map out where the family wants lights and decorations to go. Then with a “map” in hand, a person can more readily purchase supplies and start decorating.

In the “Woodlands” theme, an outdoor wreath with pheasant or quail figures can set the tone with silver or gold pine cones.

Go for a specific natural color scheme

If a person desires an overall holiday feel, but aren’t interested in Santa figurines or kitschy elements, decorating with color in mind can be key. It’s easy to tie things together with some natural elements in your desired palette. For example, white, gold and green may look beautiful. Put boxwood clippings and white amaryllis flowers together. Pine cones, twigs and holly pieces also can add touches to mantels, doorways and table centerpieces, especially for those with the “woodlands” theme.

ABOVE: These handmade snowmen luminaries with a tealight placed inside can be placed on tables to give a glow of Christmas.

BELOW: To provide a “Woodlands Christmas” touch to any tree, wall or wreath, a patchwork deer head can be added along with other holiday accents.

Ornaments elsewhere Who says ornaments only have to go on a tree? Display antique or favorite ornaments by hanging them from beautiful ribbons throughout the home.

ABOVE: These Santa and snowman vintage balance toys placed on a bookshelf, end table or desk and add “a little touch of Christmas to any room,” says designer Chad Dickerson. “Anywhere a person doesn’t have room for a small tree, just add a vintage Christmas toy.”

OPPOSITE PAGE: A vintage wooden spool lamp with silicon Santa bulb adds a touch of Christmas to a desk.

Add paper products such as Dear Santa letters and kids’ holiday thank you notes with gift tags for an extra touch of the holiday.

Scent the scene Hang something aromatic on the tree to mingle with the pine. Fresh cinnamon sticks tied with twine or ribbon can be nestled among the boughs. Another scented idea is to make pine cone candles and use pine or cinnamon scents to make them smell just like the season.

PAGE 28

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COFFEE with a cause PAGE 34

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Business roasts, grinds coffee beans with all profits supporting mission, humanitarian efforts Story and photos by MARK BOEHLER • For Crossroads Magazine FULTON — Tucked away in the corner of an unassuming industrial building beside a residential neighborhood, the aroma of roasting and grinding coffee beans fills the air.

Part-time employee Samantha Deaton climbs a step ladder to pour the roasted darkbrown beans into a stainless steel hopper, then sets the machine to dump 12 ounces of finely-ground java beans into bags, which are then sealed and packaged for delivery.

The smell of coffee surrounds the work area and the 21-year-old Ole Miss student admits a cup of joe is calling her name every time she works to grind beans.

Symbolic perhaps of the calling of this operation. All profits from sales from this company support missionary work and providing medical supplies in remote Asian communities, plus rallies support in the United States on the war against human trafficking.

The enterprise is called My Brothers Cup Coffee Company and this is its story about using the smell and taste of coffee that runs so deep it also tugs at the heart.

Founder Mike Pittman didn’t know beans about coffee roasting when he began his business almost 11 years ago. Now his cup runneth over with success thanks to brisk internet sales and a host of retail outlets throughout Northeast Mississippi.

On this day in the coffee bean roasting world, Pittman is working on Relationship, a medium roast coffee and one of three non-flavored varieties produced at My Brothers Cup. There are a dozen blends from which to choose, all made special with both the name and the blend.

Pittman orders raw coffee beans from three different regions of the world – Ethiopia in East Africa, Costa Rica in Central America and Papua New Guinea, an island on the Oceania continent off the northern coast of Australia.

“All have different roasting characteristics,” said the coffee bean roaster.

My Brothers Cup averages about 800-1,000 pounds of ground coffee sold per week “all over the United States” and “even some foreign countries,” noted Pittman.

“It is going well,” said the Tupelo resident, as the company’s primary focus is on internet sales.

There are also about 25 retail outlets which sell the coffee, including greenhouses, salons, drug stores, gift stores and coffee cafes. Most of the outlets are in northeast Mississippi, www.mycrossroadsmagazine.com

including Ginger’s in downtown Corinth.

As much as Pittman likes to talk about the roasting and blending of coffee beans, his real passion is the mission beyond the cup.

It’s coffee that heals.

“Our whole purpose is mission work,” said the 65-year-old Pittman, as all profits from My Brothers Cup go to share the gospel and provide medical supplies to remote areas of the world, such as Myanmar, an Asian country formerly called Burma which borders India and China.

CROSSROADS MAGAZINE

ABOVE: Samantha Deaton fills a 12-ounce bag with Roxanne blend. OPPOSITE PAGE: My Brothers Cup Coffee Company roasts coffee beans from three different countries to produce unique, special blends.

PAGE 35

Samantha Deaton stirs beans in a hopper to be ground into coffee.

ABOVE: A 12-ounce bag of Roxanne blend is sealed for delivery.

LEFT: Fresh ground coffee makes a trip to be packaged.

BELOW: Inventory is awaiting orders at the coffee-making company.

Find out more about My Brothers Cup’s coffee flavors on Page 40 “We are a for-profit business,” explained Pittman, who retired at the age of 55 in materials management from Weyerhaeuser in Columbus. “We use the profits from the business to support mission work. Coffee opens doors in coffee-growing regions.”

Pittman’s mission efforts started some 20 years ago long before My Brothers Cup was born and was the inspiration for the need for mission work.

Chinese government restrictions ended their mission efforts in that country in 2018, he said.

In addition to current efforts in Asian areas, Pittman has another humanitarian effort on his home soil in the battle against human trafficking.

Assisted by his church – Anchor Church in Verona – the coffee company proceeds help fund and sponsor girls who are trying to escape sex trafficking.

There are efforts underway to build Transformation Garden, a facility which gives victims a place to stay as they escape the grasp of www.mycrossroadsmagazine.com

trafficking and the damage it causes. Anchor Church is being assisted with the project by Eight Days of Hope.

“These girls get caught up in prostitution and they have no way out,” he said. “Most are brought in at a very early age.”

A $1,000 gift sponsors one girl per month to stay in Transformation Garden, noted PittCROSSROADS MAGAZINE

man, as the goal is to build more gardens to provide escape and sponsor and help more women.

“These women have no place to go,” said Pittman. “It takes years to overcome it.”

Pittman gives credit to the Lord for the success of My Brothers Cup and the support of his wife of 38 years, Kay, who assists in any way.

The couple has also remained active the past 25 years with Ronald McDonald House in Memphis, cooking meals for families who have patients at St. Jude Children’s Research Hospital.

“We have been blessed,” added Pittman. “We hope to continue to do work of the Lord.”

Doing business with this coffee company has its perks.

Donations are sought to help area women escape the horrors of human trafficking. Send to Anchor Church; Attention: Transformation Garden, P.O. Box 4054, Tupelo, Miss. 38803.

PAGE 37

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PAGE 39

Coffee blends tell a story, provide different flavor profiles At My Brothers Cup Coffee Company, there is a story behind every blend in addition to a different taste.

With all profits to support mission work in Asian countries and the battle to support victims of human sex trafficking, the northeast Mississippi-based company prides itself in quality blends of coffee made with beans from Africa, Central America and the South Pacific.

Online orders are accepted at www. mybrotherscup.com. In the Crossroads area, the coffee with a cause is available at Ginger’s at its new location in downtown Corinth and O’Claire’s Boutique and Gift Shop at 109 Fulton Street in downtown Iuka.

There are three sizes and select varieties are also available in whole bean.

Two-ounce packages are $3.50 and remain a great way to not only support a great cause, but coffee drinkers can experiment with their taste buds to work their way to a favorite blend.

Twelve-ounce packages are $10.95 while a five-pound bag is $56.80.

Gift cards are also available, along with promotional merchandise such as coffee cups, tumblers, pole shirts, t-shirts and caps.

Ginger’s owner Ginger Stockton bought the coffee at a retail outlet, reading about the story behind the company and began the process of stocking her store with the product.

“We like to sell things with a purpose,” noted Stockton. “We were looking for something mission oriented.”

Stockton plans to feature the coffee during her store’s open house and offer free samples during the holidays.

“It’s a great product as well,” she said, as she became a fan with her first taste of coffee.

Ginger’s has both the 3.5-ounce and 12-ounce package with a whole bean option for the larger size. “We got as many flavors as we could,” she added.

“About eight. It’s a good selection.”

Here is a coffee table cheat sheet for first-time sippers of My Brothers Cup: PAGE 40

A grinding machine fills a pan with fresh-ground coffee.

Non-Flavored Blends Angry River – Named after the Salween River in China’s Yunnan province, the Nu minority call the river Nujiang. Nu means dark and so there it is – a dark roast.

Mountain Rain – A medium to dark roast blended in honor of the missionary work of James O. Frazier.

Relationship – A medium roast and the name makes a person think while they sip coffee. It’s Mike’s favorite blend. He admits he doesn’t like flavored coffee.

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Two-ounce servings of ground coffee are available to give the dozen blends a try.

Flavored Blends Roxanne – By far the coffee company’s top seller. Described as a coffee with a hint of cinnamon and a touch of pecan, butterscotch rum and caramel, the blend has a huge following. It is named after Lisa “Roxanne” Richardson of WDJC Radio in Birmingham, Ala., where she started a human trafficking rescue operation called The Wellhouse. The flavorful blend with the tribute name outsells all other blends.

Southern Roasted Pecan – The number two top seller. Must be the words “southern,” “roasted” and “pecan” all in the same name. The coffee trifecta.

Blueberry Sky – My Brothers Cup employee Samantha Deaton’s favorite blend. “I just love it,” she said, as the sky is the limit.

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blend to boost the ole “confidence.”

Caramelicious – For the caramel lover, this one is “icious” to boot.

Sea Salted Caramel – A second choice for the caramel lover with a dash of salt.

Hazelnut Revolution – The revolution begins here on a favorite nut.

Vanilla Social – Make that two scoops of vanilla, please, and things are added to a higher “social” level.

Even Keel Decaf – Pittman and Company provide one ordered by the doctor. They take out the caffeine, yet leave in the flavor.

Taste of Christmas – Bring a little joy to the java with a warm splash of cinnamon. It is a holiday specialty blend “yule” love.

(Questions can be e-mailed to orders@mybrotherscup.com.)

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PAGE 41

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PAGE 43

Holiday hosts should factor in pet safety when they open their homes to guests.

Tips for safe holiday entertaining in pet-friendly households The holidays are a time to spend with friends and family.

Celebrating and entertaining are large components of what makes Thanksgiving, Christmas, Chanukah, and New Years festivities so enjoyable. Holiday hosts with pets must consider companion animals when planning the festivities.

The holiday season brings added dangers for pets. The American Veterinary Association notes that, by keeping hazards in mind, pet owners can ensure their four-legged friends enjoy the season as much as everyone else.

■■ Secure the tree.

Securely anchor the Christmas tree so that it won’t tip over on anyone, including rambunctious pets. Also, stagnant tree stand water can grow bacteria. If a pet should drink the water, it may end up with nausea or diarrhea. Replenish the tree basin with fresh water daily.

■■ Skip the candles.

When creating mood lighting, opt for electronic or battery-powered lights instead PAGE 44

of open flames. Pets may knock over candles, and that can be an instant fire hazard.

■■ Keep food out of reach.

Situate food buffets beyond the reach of hungry and curious animals. Warn guests to promptly throw out their leftovers so that dogs and cats do not sneak away with scraps that may cause stomach upset or worse. Real Simple magazine warns that fatty foods can promote pancreatitis – a potentially dangerous inflammation of the pancreas that produces toxic enzymes and causes illness and dehydration. Small bones can get lodged in a pet’s throat or intestines as well.

■■ Avoid artificial sweeteners.

Exercise caution when baking sugar-free desserts. The artificial sweetener xylitol can cause dogs’ blood pressure to drop to dangerously low levels. Xylitol is found in some toothpastes and gum, so tell overnight guests to keep their toiletries secure to avoid accidental exposure.

■■ Be cautious with cocktails.

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If the celebration will include alcoholic beverages, the ASPCA says to place unattended adult beverages where pets cannot reach them. Ingested alcohol can make pets ill, weak and even induce comas.

■■ Be picky about plants.

Mistletoe, holly and poinsettias can be dangerous in pet-friendly households. These plants can cause gastrointestinal upset and may lead to other problems if ingested. Opt for artificial replicas instead. If guests bring flowers, confirm they are nontoxic to pets before putting them on display.

■■ Watch the door.

Guests going in and out may inadvertently leave doors open. In such instances, pets who get scared or are door dashers may be able to escape the house. Put a note by the door to watch for escaping pets.

■■ Designate a safe space for pets.

If the holiday hustle proves too much for cats, dogs, birds, and more, give the pet a safe, quiet spot away from the crowds. www.mycrossroadsmagazine.com

Isolation and feelings of loneliness can affect anyone who normally suffers from cabin fever. However, this year it may be more pronounced, as it could be coupled with social distancing precautions that have already been in effect for some time.

Help isolated loved ones this holiday season A phenomenon called “cabin fever” tends to set in around late autumn or in midwinter.

Long hours of darkness coupled with cold, inclement weather often is a recipe for increased time spent indoors. For people who live alone, the effects of cabin fever might be more pronounced.

In addition to seasonal cabin fever, this year another factor comes into play: social distancing and voluntary quarantine as a result of the novel coronavirus COVID-19. Even those who may venture outside to socialize, particularly around the holiday season, may be hesitant or unable to do so to help prevent the spread of the virus. In these instances, friends and loved ones can mitigate feelings of isolation in various ways.

■■ Schedule video chats.

Video conferencing apps have become the www.mycrossroadsmagazine.com

communication vehicles of choice during the era of social distancing. Different applications and services continue to evolve and help people stay in touch. Plan regular chats, either once or twice per week with isolated or vulnerable people. Try to organize a large group chat on the holiday itself so no one has to spend Christmas or Chanukah alone.

■■ Drop off supplies.

Even though supermarket shop-from-home and other delivery services have normalized somewhat since the start of the pandemic, treat individuals who may be isolated to some personalized attention. Put together care packages of supplies or holiday treats and deliver them in person so you can see the smiles that result from being able to visit with someone familiar.

■■ Send uplifting messages.

CROSSROADS MAGAZINE

Children or even adults can make personalized cards and mail them to loved ones at home or those who may be in long-term care facilities. Send new mailings every week or two so that residents always have something to look forward to in the mail.

■■ Start a virtual club.

A book club or another shared interest can be the catalyst for more frequent communication. A club puts everyone on the same page and enables them to come together, via phone or video chat, for a discussion.

■■ Ask for help learning a new skill.

Along the same vein as a virtual club, lessons on everything from woodworking to crochet to making favorite holiday recipes can be conducted online. Give an isolated individual daily purpose and distraction by engaging him or her with online lessons.

PAGE 45

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PAGE 47

DRIPPIN’ WITH

S

w t r n r

fi e g

a “ t

v

Photo by Mark Boehler

Alcorn County resident Blake Shawl made a name for himself in barbecue cooking competitions and now his sauces and seasonings are available in local grocery stores.

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DIXIE FLAVORS Barbecue sauce, seasoning makers share some of their favorite recipes

By MARK BOEHLER • For Crossroads Magazine Alcorn County residents Blake and Sherry Shawl have always loved to cook.

The dynamic cooking duo from Kossuth were a regular in barbecue cooking competitions over the years with Blake cooking pork ribs, shoulders and butt and Sherry winning numerous awards with her baked beans recipe.

Blake has also won his share of awards, finishing in the top 20 with ribs three different years at Memphis in May. His sauce has gained much attention as well.

Blake works at ACE Power and Sherry is a school teacher at Biggersville, but a new “job” is now keeping them busy when not at their day jobs.

They are producing and marketing their very own line of barbecue sauces and sea-

sonings called Dixie Drippin’s, named after their cooking team.

Dixie Drippin’s Barbecue Company was born in June 2017 and in September that year, their products went into their very first stores, Corinth home owned and operated Gardner’s and Roger’s Supermarkets.

They grew to more local and Crossroads area stores. Now some three years later, their products are in over 70 grocery stores in Mississippi, Tennessee, Alabama and Missouri. They also ship their products throughout the U.S. The couple has always loved to share their recipes and now they can share dishes using Blake’s famous barbecue sauces and seasonings.

What they love most about the sauce is

cooks who branch out past smoked meats.

Dixie Drippin’s fans have shared their creations with the Shawls and the list includes smoked deviled eggs, smoked turkey breast, meatloaf, smoked sausage, tacos, nachos and venison wraps, just to name a few.

Sherry loves to experiment with their products, with some of the biggest hits being twice-baked potatoes, potato chips, cocktail smokies, potato salad and brunswick stew.

“People have often told us our products aren’t just for barbecue, but are great on everything,” said Sherry.

This being the holiday season, cooks are looking for ways to add new dishes to the table, yet perhaps keep some things traditional.

Continued on Page 52

ABOVE: Sherry Shawl’s baked beans have won many awards and now she shares the recipe for others to enjoy. LEFT: Dixie Drippin’s seasoning can be added to butter to flavor a turkey. www.mycrossroadsmagazine.com

CROSSROADS MAGAZINE

PAGE 49

PAGE 50

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Live Bait Available PAGE 51

LEFT: Slabs of pork back ribs with dry seasoning are ready for the smoker. RIGHT: Barbecue sauce serves as a finishing touch on a slab of pork backribs.

From page 49

The Shawls offer these recipes for Crossroads area cooks and pitmasters to make any gathering a little more special.

The turkey recipe puts a new twist on the holiday season classic, while Sherry gives her secret away on her classic baked beans which have been wowing barbecue cooking competition judges for decades.

Enjoy. Have fun. Share. Repeat as necessary.

Blake’s Back Pork Ribs

Preheat smoker to 250 degrees using charcoal and hickory wood.

Ingredients: Slab of backribs Dixie Drippin’s Seasoning Dixie Drippin’s Barbecue Sauce, favorite flavor Apple Juice Skin the membrane from the back of the ribs. Catfish skinners work well. Trim the excess fat off of the slab. Lay it meat side down, curve up. Sprinkle liberally with Dixie Drippin’s Seasoning. Then, lightly spray with apple juice and let set for 10 minutes. Gently flip over and repeat the process. Let set 20 to 30 minutes. Put the ribs on your smoker meat-side up. Smoke for 1 to 2 hours until PAGE 52

desired color. Wrap each slab in aluminum foil and place back on the grill meat-side down. Tip: Use long, heavy duty foil. Tear long enough to have two wide folds that fold over the end. Let them cook at 250 for 2 to 3 hours until ribs are tender. Unfold and cut one end to carefully drain off hot juices into a pan to discard. Open the foil. Sprinkle lightly again and brush with your favorite Dixie Drippin’s Barbecue Sauce. Ready to serve or return to heat for 10 to 15 minutes to caramelize.

Blake’s Boston Butt

Preheat cooker 250 degree using charcoal and hickory wood.

Trim the fat off the Boston Butt. Seasoning will not penetrate the fat. As a bonus, there will be less mess. Rub liberally with Dixie Drippin’s Seasonings on all sides. Place the butt in an aluminum pan to smoke for 3 to 4 hours until you get the color you want.

Then, pour about a 1/4- to 1/2-inch of apple juice to the pan. Cover the pan with aluminum foil and cook 4 to 5 more hours until the temperature reaches 180 degrees. The temperature will rise during resting. Cooking times may vary, depending on type of smoker and the size of butt.

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Dixie Drippin’s Buttered Turkey

Preheat cooker from 225 to 250 degrees using charcoal and hickory wood.

This recipe can be adjusted for a whole chicken and for larger turkeys.

Cooking time varies: For an average-sized turkey, cooking time is at least 6 hours at 250 degrees, about 30 minutes per pound.

The turkey or chicken is done when a thermometer placed in the thickest part of the breast reads 165 degrees or 175 degrees in the thickest part of the thigh. The birds will continue cooking as they rest and the temperature will raise another 10 degrees. If cooking inside using a browning bag, follow those instructions.

Ingredients: 12-pound turkey, thawed 3 green apples, quartered Dixie Drippin’s Butter, softened (recipe below) Place bird in a foil pan. Wearing food prep gloves, use the handle end of a butter knife to separate the skin from the breast and around as much as possible. This limits tearing of the skin. Use your fingers to push lots of Dixie Drippin’s Butter under the skin. Melt a stick of butter or some of

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Many backyard cooks have shared their Dixie Drippin’s recipes with the Shawls, including these Little Smokies in barbecue sauce. Sherry seasons potato chips with Dixie Drippin’s Seasoning.

Blake Shawl shares his recipes on how to smoke pork.

the Dixie Drippin’s Butter to rub over the outside of the turkey and sprinkle liberally with seasoning. To the neck cavity, add quartered green apples and Dixie Drippin’s Butter.

Add a 1/4- to a 1/2 –inch apple juice to the pan and cook uncovered for about 2 hours until you get the color you want.

Cover loosely with foil so as not to stick to the skin and cook for another 4 to 5 hours, depending on size.

Dixie Drippin’s Butter

4 sticks butter, softened (Dixie Drippin’s is not extremely salty so you may use either salted or unsalted.)

1/2 bottle Dixie Drippin’s Seasoning Mix seasoning into softened butter. This may be placed back in the fridge to harden up again or use promptly. Great on baked potatoes, barbecue bread, in vegetables and on meats.

Smoked Bologna

1 stick of bologna Dixie Drippin’s Barbecue Sauce Dixie Drippin’s Hot Sweet Dixie Drippin’s Seasoning Score in your own design. Sprinkle with Dixie Drippin’s Seasoning and let it smoke for 2 hours. Put barbecue sauce and let it smoke for another 30 minutes. Slice to your desire thickness. For a firmer, crispier bologna, place the slices back on the grill or smoker. Sprinkle lightly seasoning. Brush

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with a light layer of Dixie Drippin’s and cook 20 to 30 minutes to desired caramelization.

Sherry’s Award-Winning Baked Beans

4 Tbsp. Worcestershire sauce 1/4 stick butter 6 slices smoked, slab bacon, cut into 1/2-inch pieces 6 to 8 ounces thin sliced and halved smoked sausage 1 Tbsp. Dixie Drippin’s Seasoning 1 large bell pepper, diced 1 medium to large onion, diced 2 28-oz. cans baked beans, drained 1/4 cup Dixie Drippin’s seasoning (or to taste) 1/3 to 1/2 cup of Dixie Drippin’s Sauce (Hot Sweet for heat) 1 lb. chopped or pulled pork or chopped pork loin Add Worcestershire and butter to a skillet and melt on medium high. Add bacon pieces, smoked sausage, bell pepper and onion and tablespoon of seasoning. Reduce heat to medium and cook until the bacon is done.

Add beans, seasoning and sauce. Stir together.

Add pork. Options to finish: Simmer on stove for on low for 30 minutes; put on smoker for about an hour, stirring occasionally; or bake in the oven at 325 for 30 minutes. For thicker beans, add cooking time. May garnish with bacon on top and make sure it is cooked through For more recipes, go to www.dixiedrippins. com.

CROSSROADS MAGAZINE

Some barbecue sauce fans use Dixie Drippin’s in Brunswick Stew recipes.

Blake Shawl shares his recipe for smoked barbecue bologna.

PAGE 53

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PAGE 55

Six ways to stick to a holiday budget The holidays are an exciting, fun and joyful time of year. And for many people, the holidays also are expensive.

According to the Motley Fool Company, a financial wellness resource, the average American spent $882.45 on Christmas gifts, food, decorations, travel, and other holiday-related expenses in 2019. Around 56 percent of gift shoppers set a budget for holiday spending, but only 64 percent stuck to it. In addition, 21.5 percent of respondents went into debt due to holiday shopping.

Who doesn’t want to have a super holiday with delicious foods on the table and lots of presents to share with family and friends?

While that’s tempting, such a bounty should never result in financial peril. These six strategies can make it easy to establish and stick to a budget this holiday season.

Budget for everything

When working out holiday spending plans, factor in all of the expenses associated with the holidays – not just the most obvious, like gifts. Costs for gas, parking lot fees, greeting cards, postage, travel expenses, and much more should be included in your final number.

Determine how much you can spend

Money for gifts and other holiday expenses should ideally come from your disposable income. Look at your finances in advance of the holiday season and figure out how much extra cash you have for the holidays, and use that figure to determine how much you should spend.

Find ways to make up any deficit by curtailing expenses like dining out or entertainment extras. Many people plan to use credit cards to pay now and worry about the aftermath later. Only use credit cards if you have the money in the bank and can pay off the entire bill when the balance due is in January.

Set a spending limit for individuals

Based on your numbers and how much you plan to spend overall, start allocating money to categories, including gift recipients. Come up with a spending range for each person and stick to it.

Pay in cash as much as possible

It’s easy to know what you’re spending when using cash as opposed to credit. There is some risk with carrying around cash, but that risk may be offset by the benefit of spending only what you can afford to spend.

PAGE 56

A holiday budget is a must to avoid overspending and finding yourself in debt early next year.

Track all purchases Save the receipts and keep a running total of expenditures so you can see how your spending is measuring up to your budget.

If necessary, scale back on one category if you’ve tipped the scales in spending on another.

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Shop sales and deals High-end stores may have the impressive tag, but their prices can set you back. Instead, look for comparable gifts at discount stores and other retailers. Also, if you must use a credit card, use one that earns you a cashback bonus for added savings. www.mycrossroadsmagazine.com

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Photo by Rob Brown / Tee Rage Portraits / Clothes provided by Ginger’s

Eight-year-old Scarlet Swindle and her 11-year-old brother, Roman Swindle, enjoy the tradition of eating popcorn under the tree.

Christmas tree tips, tricks, traditions

Christmas trees are an iconic symbol of the holiday season.

They represent holiday nostalgia and family traditions. Careful planning marks the special day the tree goes up and when it comes down.

In between those iconic days, the Christmas tree represents when family and friends gather around the centerpiece to celePAGE 60

brate life’s many blessings.

Whether they are personal trees nestled in the corner of a living room for families to enjoy or towering evergreens serving as the focal point of a downtown square, Christmas trees are a wonder to behold.

Many people have fond memories of time spent around the Christmas tree sharing gifts and

family traditions. Live trees and their pine-like aroma can be especially nostalgic trees to include in holiday plans.

The National Christmas Tree Association says that approximately 25 to 30 million real Christmas trees are sold in the United States every year. North American trees hail from all 50 states and areas of Canada,

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including a tree farm right here in Alcorn County.

While freshly cut trees can be particularly beautiful and aromatic additions to the season, they require a bit more work than artificial trees in order to remain beautiful and thrive throughout the holiday season. Maintenance can help keep Christmas trees as perfect as possible.

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■■ Even though it is tempting to buy a real tree as early as possible, their shelf life is limited even with the best care. Dural Christmas Tree Farm advises that, under the best conditions, a real tree should last up to four weeks before drying out.

■■ Consider the needles when looking for a real tree. Pull your hand toward your body along the branches. If many needles fall off, the tree is past its peak.

■■ Think about the room in which the tree will be located.

Leave at least 6 inches between the tip of the tree and the ceiling, accounting for the height of the tree stand as well.

■■ If needle retention is a goal, the Scotch pine variety has the best needle retention and a high survival rate, lending to its popularity, offers Precision Tree and Landscape. Douglas fir and balsam fir are other durable trees.

■■ If possible, buy a freshly cut tree from a reputable nursery or tree farm, advises The Old Farmer’s Almanac. Many precut trees sold elsewhere were likely cut weeks before and may not be fresh.

■■ Cut the bottom of the tree trunk before bringing it home to facilitate the uptake of fresh water daily. Trees can absorb as much as a gallon of water in a day, so make sure the tree gets fresh water every day.

■■ Keep trees away from as many heat sources as possible and away from direct sunlight to prolong longevity.

■■ According to Karabin Farms in Connecticut, to make a Christmas tree last longer, boil a gallon of water and then dissolve one cup of sugar in the water. Allow to cool. After freshly cutting the trunk, pour in the warm sugar water. Continue to add fresh, cool, plain water to the tree stand afterward.

Once needles begin to fall off with frequency, the tree is reaching its prime. Remove it so it does not become a fire hazard.

For Corinth residents, the tree can be left at the curb for the Street Department to transport away.

Photo by Rob Brown / Tee Rage Portraits / Clothes provided by Ginger’s

There is nothing more special than a child wanting to spend the night under the tree. Three-year-old Wyatt Linden Yarber, son of Johnna Lynn and Charles Dustin Yarber, enjoys the tradition.

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Merry Christmas!

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Virtual celebrations may continue through the holiday season. Adapting with some video conferencing tips can ensure everyone enjoys the festivities.

How to host virtual holiday celebrations The 2020 holiday season figures to be vastly different than seasons past.

The novel coronavirus COVID-19 has transformed daily life in many ways. The public has become accustomed to wearing masks while shopping, limiting the number of people in public venues and keeping their distance from friends and loved ones.

Many events have been reimagined as virtual celebrations because of social distancing protocols.

For those with large families or people with inherent risk factors that make them more susceptible to illness, sharing the holidays over video conferencing apps may be the safest way to go in 2020.

The following tips can help holiday hosts make the most of a virtual holiday experience.

Pick a bright, festive spot

Set up your tablet, smartphone or computer in a bright area with a festive backdrop. You’ll want others who join the virtual hangout to be able to see you clearly. A Christmas tree or a decorated fireplace in the background can set the scene.

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Choose the right conferencing app Certain programs may work better than others depending on your needs. For example, if everyone has the same operating system platform (iOS or Android), you may be able to use an app inherent to that system, which won’t require a separate download or login.

Apps also may be chosen depending on how many people can be invited in, as some set limits. Do your homework and conduct a test run prior to the holidays.

Keep props nearby

If the goal is to open gifts virtually, be sure to have everyone gathered and gifts nearby so no one is scrambling in and out of view.

Position the camera at eye level

Try to set up the camera so you’re not looking up or down. Practice looking straight into the camera instead of at yourself in the minimized window or even others on the screen. This way you’ll appear engaged.

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Use mute when not speaking Muting yourself (and encouraging others to do the same) when you are not speaking will limit the amount of background noise. As the host, serve as the moderator and encourage everyone to speak one at a time. Choose a visual cue to signal when someone has the floor to speak, such as raising a hand or even showing a festive picture.

Tune into virtual worship

While some places of worship have reopened to some capacity, others may still be offering hybrid services. If your place of worship offers services via YouTube or another video platform, gather around and watch together and participate just as if you were there in person.

Better yet, share the link with other family and friends so they can tune in as well.

Share dinner ‘together’

Set up your camera source so it captures the holiday table. All parties gathering virtually can then sit down to the holiday meal as one and enjoy one of the season’s more endearing traditions. www.mycrossroadsmagazine.com

With Warm Wishes From Our Family To Yours!

Slow cooker makes holiday entertaining a breeze The holidays wouldn’t be complete without a delicious meal to share with family and friends.

A holiday roast is often the centerpiece of festive occasions. Having a go-to recipe for this classic main course makes holiday preparations that much easier.

Using a slow cooker to make a beef roast reduces time spent in the kitchen, affording hosts more opportunities to mingle with their guests.

That’s just the idea behind this recipe for “Beef Roast With Dark Rum Sauce” from “CrockPot® 356 Year-Round Recipes” (Publications International, Ltd) by Crock-Pot Kitchens

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Makes 6 servings 1 teaspoon ground allspice 1⁄2 teaspoon salt 1⁄2 teaspoon black pepper 1⁄4 teaspoon ground cloves 1 beef rump roast (about 3 pounds) 2 tablespoons extra-virgin olive oil 1 cup dark rum, divided 1⁄2 cup beef broth 2 cloves garlic, minced 2 whole bay leaves, broken in half 1⁄2 cup packed dark brown sugar 1⁄4 cup lime juice 1. In a small bowl, combine allspice, salt, pepper, and cloves. Rub spices onto all sides of roast.

2. Heat oil in skillet over medium heat until hot. Sear beef on all sides, turning as it browns. Transfer to a slow cooker. Add 1⁄2 cup rum, broth, garlic, and bay leaves. Cover; cook on low 1 hour.

3. In a small bowl, combine remaining 1⁄2 cup rum, brown sugar and lime juice, stirring well. Pour over roast. Continue cooking on low 4 to 6 hours, or until beef is fork-tender.

Baste beef occasionally with sauce.

4. Remove and slice roast. Spoon sauce over beef to serve. www.mycrossroadsmagazine.com

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People to tip and gift this holiday season Are people making a list and checking it twice?

If so, don’t forget to add a few extra people to that list who are worthy of a gift this holiday season. Certainly friends and family are in mind for presents, but what about the service providers in your life?

After a challenging year, people in the service industry might benefit from a holiday boost this year more than ever. Here’s who you may want to spread some cheer to this holiday season.

■■ Hairdressers and nail techs: It takes a lot of effort to look one’s best, and these individuals help people put their best selves forward. Consider tipping the amount you would normally spend on one visit. If you get your hair or nails done frequently and consider this person a friend, opt for a gift instead, such as a gift card to a nice restaurant or a pampering service for him or her.

■■ Babysitter or caregiver: This person is likely close with the family and may be deserving of more than a tip. Pick an age-appropriate gift you know this person will love. What about a coveted pair of Individuals can use their discretion concerning service Bluetooth-enabled earbuds or headproviders in their lives who may be worthy of some extra phones? A gift card to a store you know this person frequents also can be fitting, cheer this holiday season.

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CROSSROADS MAGAZIN E

or a year-long subscription to a streaming music or movie service.

■■ Landscapers: If the same person or crew services the lawn most of the time, a tip of $20 each is an appropriate amount.

■■ Teachers: Class parents may take up a collection for the teacher and offer one class gift. If your student is educated by multiple teachers and the school staff is top-notch, consider stocking the staff lounge with snacks and beverages or cater a lunch. Check with the school office on any school district rules.

■■ Mail carrier: The mail is delivered six days of the week in any and all weather.

Treat your mail carrier to a nice gift, but stick to the rules of the U.S. Postal Service.

Mail carriers are not allowed to accept cash, checks or gift cards that can be used like credit cards. Stick to a gift of no more than $25.

■■ Cleaning person: People rely on this person to keep their home tidy and clean.

He or she is deserving of the cost of one visit, according to Roseanne Thomas, author of “Excuse Me: The Survival Guide to Modern Business Etiquette.”

■■ Newspaper carrier: The newspaper has an area to add a tip when paying for subscriptions.

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Holiday decorations borrow traditions from all over the world to help establish a festive wonderland.

Must-haves to achieve a

holiday wonderland The end of the year marks a period of heightened festivity. Come the holiday season, homes and businesses are decorated and everyone seems to have an extra spring in their step.

The sight of snowflakes (ice and sleet), candy canes, evergreen wreaths, and Christmas trees can elicit nostalgia for happy holidays of the past, as well as excitement for what is yet to come. When it comes to decorating for the holidays, there are certain items that set the scene.

■■ Christmas trees: Germany is credited with starting the modern Christmas tree tradition. It dates back to the 16th century when devout Christians brought trees into their homes and decorated them. German settlers brought Christmas tree traditions to America upon their arrival in Pennsylvania in the 19th century.

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■■ Mistletoe: Mistletoe is known as the “kissing plant” and it is customary for couples to kiss while standing beneath the plant, typically hung in doorways and arches. Mistletoe was once hung to drive off evil spirts and ensure fertility. Kissing under the mistletoe was first found associated with the Greek festival of Saturnalia and later with primitive marriage rites.

■■ Lights: Lights are commonly seen during the holiday season. The custom of having holiday lights dates back to when Christmas trees were decorated with candles, which symbolized Christ being the light of the world. These traditions evolved from pagan rituals that would celebrate the return of light of the sun as the days grow longer after the winter solstice.

■■ Yule log: Many families burn a yule log in the fireplace and watch it burn while listenCROSSROADS MAGAZIN E

ing to Christmas carols. The familiar custom of burning the log dates back to solstice celebrations and the tradition of bonfires.

The Christmas tradition called for burning a portion of the log each evening until Twelfth Night, also known as the Epiphany, which takes place on January 6.

■■ Poinsettias: Poinsettias are a tropical plant that originated in Mexico. Joel Roberts Poinsett was the first Ambassador from the United States to Mexico. He became enamored with the plants, and brought them back to his native South Carolina. An old Mexican legend suggests a poor girl had nothing to offer baby Jesus at Christmas Eve services, so she picked a handful of weeds and put them at the bottom of the nativity scene. These weeds burst into bright red flowers and became known as “Flores de Noche Buena,” or “Flowers of the Holy Night.” www.mycrossroadsmagazine.com

A few tips can go a long way to helping holiday baking go more smoothly.

Holiday baking pointers

The holiday season is steeped in tradition.

Baking is one tradition that comes with the holiday territory.

Many people may only bake in November and December, so it’s understandable if they’re a little rusty come the holiday season.

These baking tips can lead to successful yields of cookies, cakes and other holiday treats.

Follow the recipe carefully

When cooking, it is easy to add an extra dash of this or a pinch of that. But baking is a science and the ingredients are used in a ratio to produce a desired chemical reaction while cooking. To ensure success, do not substitute ingredients unless the recipe tells you how to do so, and measure each addition carefully.

Spoon out your measurements

It can be tempting to dig a measuring cup right into a bag of flour, but scooping packs the ingredients down – potentially causing you to use more than the recipe calls for. www.mycrossroadsmagazine.com

Instead, spoon the flour into your measuring cup gently and use a straight edge to level it out. Even better, use a scale and metric measurements to ensure exact amounts of wet and dry ingredients.

Read up on temperature

Certain ingredients, like butter and eggs, are temperature-dependent. Cold butter in biscuits helps them to rise up flaky and delicious.

Eggs brought to room temperature enable the emulsification process to work more readily.

The difference in temperature can mean a completely different chemical reaction, so follow the recipe accordingly.

Calibrate the oven

Purchase an oven thermometer, set your oven to 350 F, the standard baking temperature, and see what the thermometer reads. If it is different, adjust cooking times accordingly or have the oven repaired.

Cooking at the wrong temperature might mean the recipe doesn’t turn out right.

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Use unsalted butter Most recipes will call for unsalted butter so you aren’t adding unwanted sodium to the recipe, affecting dough consistency and flavor.

Position pans centrally

Pans should be on the center rack of the oven. If the oven isn’t wide enough to put multiple pans side by side, place them on different racks and slightly offset them to enable air circulation.

Use parchment paper

This unsung hero of baking can keep cookies from spreading out on baking sheets, prevent cakes from sticking to pans and may even help batter and dough bake evenly.

Flip cakes

Cool cakes upside down on a cooling rack.

This will help flatten out the tops, which makes it easier to stack and level cakes for layered cakes.

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