Holiday foods

The Herald-Dispatch — Huntington, WV, November 17, 2013

Questions? Call the newsroom at 304-526-2798 www.herald-dispatch.com

Favorite recipes from Herald-Dispatch readers

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Celebrate the season with friends old and new!

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Stadium Spirits 527 20th Street

304.522.2461

Saad’s Wines & Spirits 2759 5th Avenue

304.522.7223

Southside Spirits 1049 1/2 12th Street

304.523.1133

10G The Herald-Dispatch — Huntington, WV, November 17, 2013

Holiday Foods

Questions? Call the newsroom at 304-526-2798 www.herald-dispatch.com

Hemann’s Morning Glory Muffins

Williamson’s Amish Macaroni Salad

EDITOR’S NOTE: These Morning Glory Muffins won first place in the muffin category at the C-K AutumnFest during the last week of October.

Winner Natalie Hemann of Kenova was kind enough to share her recipe with readers.

Morning Glory Muffins

2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons ground cinnamon 1 ⁄2 teaspoon salt 11⁄4 cups packed brown sugar 2 apples, peeled, cored, and chopped (1-1⁄3 cups) 11⁄4 cups finely shredded carrots 1 ⁄2 cup Plum Amazin (prunes) or raisins 3 ⁄4 cup walnuts 1 ⁄3 cup coconut 12 ounces crushed pineapple (juice pack), undrained 2 ⁄3 cup cooking oil 3 eggs 1 ⁄2 teaspoon vanilla 1

1. Line 18, 2 ⁄2-inch muffin cups with paper bake cups; set aside.

2. In a large bowl, combine flour, baking soda, cinnamon, and salt; stir in brown sugar. Stir in apples, carrots, walnuts, coconut and Plum Amazins.

Natalie Hemann’s Morning Glory Muffins, pictured, won first place in the muffin category at the C-K AutumnFest last month.

Courtesy of Natalie Hemann In a medium bowl, combine undrained pineapple, oil, eggs, and vanilla. Add pineapple mixture to flour mixture; stir just until moistened.

3. Spoon batter into prepared muffin cups. Bake in a 375 degree F oven about 18 minutes or until a wooden

Briggs’ Hamburger Soup This is a great soup for a cool Saturday afternoon quick lunch with grilled cheese sandwiches. It is also is a great quick dinner that is semi-healthy.

It provides good fuel for your holiday shopping, baking and decorating.

Hamburger Soup

Brown 2 lb ground chuck with 1 large diced onion.

1 can of green beans 1 can of whole kernel corn 1 can of carrots 2 cans of diced (seasoned) tomatoes Dice 4 medium potatoes Add ingredients to the browned beef. Do not drain cans of vegetables. Dice the potatoes and add into mix. Add 6 tbsp of sugar, 4-5 shakes of Hot Sauce and some ketchup or spaghetti sauce. Simmer a minimum of 30 minutes.

Pictured is hamburger soup with macaroni instead of potatoes. Macaroni is cooked separately and added to the mix.

— Jill Briggs, Huntington

toothpick inserted in centers comes out clean. Cool in muffin cups on wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 18 muffins.

— Natalie Hemann, Kenova

Pictured is Hamburger Soup made with macaroni instead of potatoes.

Macaroni is cooked separately and added to the mix.

Courtesy of Jill Briggs

2 cups uncooked elbow macaroni 3 hard-cooked eggs, chopped 1 small onion, chopped 3 stalks celery, chopped 1 small red bell pepper, seeded and chopped 2 tablespoons dill pickle relish 1 cups creamy salad dressing (light mayo) 1 tbls. 1 tsp. prepared yellow mustard 1 ⁄4 cup white sugar 11⁄4 teaspoons white vinegar 1 ⁄4 teaspoon salt 1 ⁄4 teaspoon celery seed 1. Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.

2. In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving.

— Dianna Williamson, Huntington

Williamson’s DoubleLayer Pumpkin Cheesecake 2, 8 ounce packages cream cheese, softened 1 ⁄2 cup white sugar 1 ⁄2 teaspoon vanilla extract 2 eggs 1, 9 inch prepared graham cracker crust 1 ⁄2 cup pumpkin puree 1 ⁄2 teaspoon ground cinnamon 1 pinch ground cloves 1 pinch ground nutmeg 1 ⁄2 cup frozen whipped topping, thawed

1. Preheat oven to 325 degrees F. 2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.

3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight.

Cover with whipped topping before serving.

— Dianna Williamson, Huntington

Questions? Call the newsroom at 304-526-2798 www.herald-dispatch.com

Holiday Foods

The Herald-Dispatch — Huntington, WV, November 17, 2013

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Barbara Bush’s Apple Crisp with Orange Juice A dessert enjoyed by the former president and his family 4 cups peeled and sliced tart apple 1 ⁄4 cup orange juice 1 cup sugar 3 ⁄4 cup all-purpose flour, sifted 1 ⁄2 teaspoon ground cinnamon 1 ⁄4 teaspoon ground nutmeg dash of salt 1 ⁄3 cup butter, cut into pieces Preheat oven to 375 degrees.

Place apple slices at bottom of a buttered pie plate; pour orange juice over top.

Combine sugar, flour, cinnamon, nutmeg and salt in a bowl; cut in butter with a fork or pastry blender until crumbly. Sprinkle over apple.

Bake for 45 minutes or until apple is tender and topping is crisp. Serve warm with whipped cream.

— Jennifer Fields, Russell, Ky.

Sewell’s Percolator Punch Courtesy of Kristin Bailey

Finely ground oats are the secret to these Festive Chocolate Chip Oatmeal Cookies.

Bailey’s Festive Chocolate Chip Oatmeal Cookies (Makes approx 60 cookies) 1 cup butter 1 cup granulated sugar 1 cup brown sugar 2 eggs 1 tsp. vanilla 2 cups flour 21⁄2 cups blended oatmeal (measure oatmeal and blend in blender to a fine powder) 1 ⁄2 tsp. salt 1 tsp. baking powder 1 tsp. baking soda 12 oz. chocolate chips

1 quart apple juice 1 pint cranberry juice 1 cup orange juice 3 ⁄4 cup lemon juice 1 cup sugar 1 teaspoon whole cloves 1 teaspoon whole all spice

11⁄2 cups chopped nuts (optional) Red/green icing (optional) Cream the butter and both sugars.

Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder and soda. Add chocolate chips and nuts.

Roll into balls and place two inches apart on a cookie sheet. Bake for 10-13 minutes at 375 degrees. Drizzle with icing for a festive touch.

— Kristin Bailey, Proctorville, formerly Suffolk, England

Pittenger’s Mom’s Holiday Brunch Eggs Must do ahead Preparation Time: 15 minutes Baking Time: 45-50 minutes Yield: 6-8 servings 4 (2-inch) slices French bread, cubed (I use slices) 4 tablespoons butter, melted 1 pound bulk sausage 6 eggs 2 cups milk 1 tsp. salt 1 tsp. dry mustard 11⁄2 cups sharp Cheddar

cheese, grated Spray dish with Pam and set aside.

Brown and drain sausage. In mediumsize bowl beat together eggs, milk, salt and mustard. Layer bread, cheese, and sausage in 2-quart casserole. Pour egg mixture over all. Bake in a preheated 350-degree oven for 45-50 minutes.

Allow to set a few minutes before cutting.

Enjoy!

— Denise M. Pittenger, Huntington

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3 cinnamon sticks Mix together apple juice, cranberry juice and orange juice. Fill percolator basket with cloves, all spice and cinnamon. Percolate and enjoy.

— Carol Sewell of Grayson, Ky.

12G The Herald-Dispatch — Huntington, WV, November 17, 2013

Holiday Foods

Questions? Call the newsroom at 304-526-2798 www.herald-dispatch.com

Bailey’s Traditional English Trifle (Serves 6-10) 3 tablespoons raspberry/strawberry preserves 1 plain pound cake (9 inch, cut in cubes) 1 ⁄2 cup orange juice (non-alcoholic version) 1 ⁄2 cup sweet sherry or Madeira wine (alcoholic version) 12 oz. froz.en mixed berries 20 fl. oz. double cream 1 teaspoon vanilla 3 large egg yolks 3 tablespoons sugar 2 oz. flaked/slivered almonds Spread preserves on each cube of cake and place in the bottom of a large glass bowl. Make a few stabs in the cake with a sharp knife and sprinkle the orange juice, sherry or Madeira over them as evenly as possible. Leave for about 30 minutes so the cake can absorb the orange juice, sherry or Madeira, tipping the bowl from side to side occasionally to distribute the liquid. Sprinkle mixed berries over cake (keep a

selection of fruit to decorate the top of the trifle).

To make the custard, heat 10 fl. oz. cream and vanilla in a medium saucepan over medium heat. While the cream is heating, beat the egg yolks with the sugar until pale yellow and smooth. Strain yolk mixture into a clean bowl.

Pour hot cream into egg yolks and stir vigorously. Return mixture to pan over low heat and cook, stirring, until thick enough to coat the back of a metal spoon. Remove from heat and allow to cool.

While the custard is cooling, whip 10 fl oz. cream until soft peaks form (add sugar to sweeten as desired).

Pour cooled custard over cake and fruit mixture (additional layers may be added if desired).

Top with whipped cream, almonds and decorate with remaining fruit. Chill 2 hours before serving.

— Kristin Bailey, Proctorville, formerly Suffolk, England

Custard and cream are layered with poundcake and fresh berries in this Traditional English Trifle.

Courtesy of Kristin Bailey

Garcia’s California Christmas Cake

Manning’s Holiday Wreaths

1 cup butter or margarine 5 eggs 1, 8-ounce package dates, chopped 4 cups sifted flour 1 tsp salt 1 pound orange candy slices 2 cups sugar 1 tablespoon vanilla 2 cups nuts, chopped 1, 4-ouce can coconut 1/2 teaspoon baking soda 3/4 cup buttermilk Topping 1 tablespoon grated orange peel 1 tablespoon grated lemon peel 1/4 cup orange juice 1/8 cup lemon juice 1/2 cup powered sugar Cream butter and sugar until fluffy. Beat in eggs, one at a time. Add vanilla.

Mix dates, candy slices, nuts and coconut with 1/4 cup of the flour. Sift remaining ingredients together, add to sugar mixture alternately with buttermilk.

Fold in fruit mixture.

Pour into a greased and floured tube pan. Bake at 300 degrees for 2 1/2 hours.

Meanwhile, make your topping by mixing together the orange peel, lemon peel, orange juice, lemon juice and sugar.

While warm and still in the pan, drizzle on topping, then let cake finish cooling in pan. Remove when cool and wrap in foil. Store in refrigerator or cool place for 24 hours before serving.

30 marshmallows 1 ⁄2 cup butter 1 teaspoon vanilla 2 teaspoons green food coloring 31⁄2 cups cornflakes Combine marshmallows, butter, vanilla and food coloring on top of double boiler. Heat until butter and marshmallows are melted. Gradually stir in cornflakes and stir until all are covered

— Rena L. Garcia, Milton, W.Va.

with green syrup.

Form into one large wreath on wax paper, or drop from teaspoon, making small cookies resembling bunches of holly. Add small berries using red frosting.

Delicious and looks so pretty on a tray.

— Marian O. Manning, Huntington

Ferguson’s Cranberry Salad This cranberry salad is good with turkey at Thanksgiving and with ham at Christmas.

I have made this salad every year since 1956.

Cranberry Salad

1 pkg. cranberries, washed and drained 2 oranges, peeled 2 apples, peeled and diced 1 cup nuts, chopped 1 3-ounce can crushed pineapple, drained; reserve juice for later

2 pkgs. cherry Jell-O Sugar In a food chopper, chop oranges, apples, cranberries and pineapples, then mix together. Add nuts and sugar to suit taste.

Put both packages of Jell-O in a bowl. Bring pineapple juice to a boil and add to Jell-O. Stir 2 minutes, then add to fruit and nut mixture.

Put it in a pan and let it stand until it is jelled.

— Sara M. Ferguson, Fort Gay, W.Va.

Holiday Foods

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The Herald-Dispatch — Huntington, WV, November 17, 2013

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Questions? Call the newsroom at 304-526-2798 www.herald-dispatch.com

NITRO

501 FIRST AVE SOUTH

304-722-5333

www.jeffshomeappliances.com

KANAWHA CITY

5212 MACCORKLE AVE SE

304-925-0336

14G The Herald-Dispatch — Huntington, WV, November 17, 2013

Holiday Foods

Questions? Call the newsroom at 304-526-2798 www.herald-dispatch.com

Damron’s AppleCranberry Casserole

Dawson’s Chocolate Pecan Chess Pie

This is one of our favorites, taken from Southern Living Magazine, November 2011.

Several years ago, my mom realized no one was eating the cranberry sauce — not even the whole berry kind — at our holiday shindigs. So she went looking for a new recipe and found this one. In some families, this might be considered a dessert, but we enjoy it as a side dish or — if there are leftovers — for post-holiday brunches.

Chocolate Pecan Chess Pie 1 2

Apple-Cranberry Casserole

serves 10-12 3 cups peeled, chopped apples, preferably Granny Smith 2 cups fresh cranberries 1 ⁄2 cup all-purpose flour, plus 2 T flour, for divided use 1 cup sugar 3, 12⁄3 -oz.packages quick-cooking oatmeal — either cinnamon and spice flavor or apples and spice flavor 3 ⁄4 cup chopped pecans 1 ⁄2 cup brown sugar 1 ⁄2 cup melted butter Preheat oven to 350.

Mix apples and cranberries with 2T flour until coated.

Add 1 cup sugar and mix well. Put mixture into lightly greased 2-qt. casserole dish.

Combine oatmeal, the rest of the flour, pecans, brown sugar and melted butter. Spoon over fruit mixture.

Bake uncovered for 45 minutes.

— Rhanda Farmer Damron, Huntington

Rhanda Damron/The Herald-Dispatch

Tired of throwing away cranberry sauce because no one eats it? Add some pizazz with this Apple-Cranberry Casserole.

Edelen’s Pumpkin Maple Coffee Cake Our family enjoys the Pumpkin Maple Coffee Cake on Christmas morning. It’s become a tradition.

Pumpkin Maple Coffee Cake

Yield: One 9” Sq Cake Ingredients 1-1⁄2 cups All-Purpose Flour 2 ⁄3 cup Buttermilk 3 ⁄4 cup Firmly Packed Brown Sugar 1 ⁄2 cup Canned Pumpkin 2 tsp Baking Powder 1 ⁄3 cup Vegetable Oil 1 ⁄2 tsp Salt 1 ⁄2 tsp Maple Flavoring 1 ⁄4 tsp Baking Soda 2 Large Eggs, beaten Topping 1 ⁄2 cup Granulated Sugar 1 tsp Maple Flavoring 1 tsp Ground Cinnamon

Preheat oven to 350 degrees. Spray bottom of 9-inch square baking pan with cooking spray. I prefer a 9-inch glass baking pan so that cake can be easily warmed in the microwave.

In large bowl, combine flour, brown sugar, baking powder, salt and baking soda.

In medium bowl, combine buttermilk, pumpkin, oil, maple flavoring and eggs. Add pumpkin mixture to dry ingredients and stir just until moistened.

In a small bowl, combine 1⁄2 cup sugar and cinnamon, mix well. Add 1 tsp maple flavoring; mix well with fork.

Spread 1⁄2 of batter into prepared baking pan.

Sprinkle with half of topping. Spoon remaining batter over top; spread evenly. Sprinkle with remaining topping.

Bake at 350 degrees for 25-35 minutes or until toothpick inserted in center comes out clean.

Cool at least 15 minutes prior to serving.

— Jane Edelen, Barboursville

⁄ package refrigerated piecrusts – or pre-made pie crust 1 ⁄2 cup butter 2, 1 oz. unsweetened chocolate baking squares 1, 5 oz. can evaporated milk (2⁄3 cup) 2 large eggs 2 teaspoons vanilla extract, divided 11⁄2 cups sugar 3 tablespoons unsweetened cocoa 2 tablespoons all-purpose flour 1 ⁄8 teaspoon salt 11⁄2 cups pecan halves and pieces 2 ⁄3 cup firmly packed light brown sugar 1 tablespoon light corn syrup 1. Preheat oven to 350 degrees. Roll piecrust into a 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate, fold edges under, and crimp.

2. Microwave butter and chocolate squares on Medium power (50 percent) for 11⁄2 minutes or until melted and smooth, stirring at 30-second intervals.

Whisk in evaporated milk, eggs and 1 tsp. vanilla.

3. Stir together sugar and next 3 ingredients. Add sugar mixture to chocolate mixture, whisking until smooth. Pour mixture into prepared crust.

4. Bake pie at 350 degrees for 40 minutes. Stir together pecans, next 2 ingredients, and remaining 1 tsp. vanilla, sprinkle over pie. Bake 10 more minutes or until set. Remove from oven to a wire rack and cool.

— Cindy Dawson, Huntington

Briggs’ and Lucas’ Peanut Butter Fudge This is the BEST EVER Peanut Butter fudge. My Step father, Lebert Lucas, makes this every year around the holidays. People call and ask him to make it for their company parties. The secret is the TREMENDOUS amount of stirring he does. VERY creamy!

Peanut Butter Fudge

4 cups sugar 1 stick Oleo 1 large can Carnation milk 1 cup peanut butter 1 jar marshmallow creme 1 teaspoon vanilla Put sugar, Oleo and Carnation milk in a sauce pan. Stir as it heats.

Once it begins to boil, let boil for exactly 10 minutes.

Remove from heat and add the peanut butter, marshmallow creme and vanilla. Beat until creamy.

Pour into wax-paper lined cookie sheet and allow to set before cutting.

— Jill Briggs and Lebert Lucas, Huntington

Questions? Call the newsroom at 304-526-2798 www.herald-dispatch.com

Holiday Foods

Williamson’s Easiest Peanut Butter Fudge

BELOW: A whole can of pumpkin goes into these sweet Pumpkin Bars.

Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and

Raines’ Pumpkin Bars

1

⁄2 cup butter 21⁄4 cups brown sugar 1 ⁄2 cup milk 3 ⁄4 cup peanut butter 1 teaspoon vanilla extract 31⁄2 cups confectioners’ sugar

⁄2 cup turkey gravy 4 slices provolone cheese 12 oz.leftover roasted turkey 8 slices Italian bread 1 cup prepared turkey stuffing 1 ⁄2 cup dried cranberries Spray olive oil

Heat Panini grill or skillet. Spread gravy on half of bread slices. Layer 3 oz.turkey, 1⁄4 cup stuffing, 1⁄8 cup

Pumpkin Bars

boil for 2 minutes, stirring frequently.

Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners’ sugar in a large mixing bowl.

Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.

— Dianna Williamson, Huntington

Karle’s Leftover Turkey and Stuffing Panini 1

Dee Dee Raines’ son, Adam Gonzales, works at The Herald-Dispatch in Huntington, while his mom lives in Ripley, W.Va. But whenever he needs a taste of home, these Pumpkin Bars do the trick. Raines says they are one of her son’s favorite treats.

cranberries, and 1 slice of cheese onto the remaining 4 slices of bread.

Put bread halves together with gravy half on top of turkey half and press together. Spray outside of breads with oil and grill until golden brown and cheese melts. Serves 4.

— Toni Karle, Chef, Chateau D’Italia, Chesapeake. www.chateauditalia.com.

1 container of vanilla icing Mix all ingredients in a large bowl.

Pour into a large greased cookie sheet.

Bake @ 350 degrees for 25-30 minutes.

Let cool. Then frost with icing. Enjoy!

— Dee Dee Raines, Ripley, W.Va.

Ferguson’s Pear Cake At Christmas, I add red and green candied cherries and candied pineapple to make a fruit cake. It’s a delicious, moist cake.

Pear Cake

2 cups sugar 11⁄2 cups vegetable oil 3 eggs 3 cups flour 1 teaspoon cinnamon 1 teaspoon salt 1 teaspoon baking soda 2 teaspoons vanilla 2 cups flaked coconut (about 1, 7ounce package) 1 cup chopped dates 3 cups fresh or canned pears, drained and chopped 1 cup pecans, chopped (about 1, 4-

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LEFT: Dee Dee Raines, right, is pictured with her son, Adam Gonzales.

Raines says her Pumpkin Bars are one of Gonzales’ favorite holiday treats.

Photos courtesy of Dee Dee Raines

4 eggs 1 cup vegetable or canola oil 2 cups sugar 2 cups all purpose flour 1 small can of pumpkin 2 tsp baking powder 1 tsp baking soda 2 tsp cinnamon

The Herald-Dispatch — Huntington, WV, November 17, 2013

ounce package) Cream together sugar and oil. Add eggs, one at a time, mixing well after each addition. Set aside.

Sift flour with cinnamon, salt and soda three times, then add to creamed mixture.

Add vanilla; mix. Add coconut, dates, pears and pecans, stirring by hand (batter will be thick).

Pour into greased and floured bundt pan. Bake at 325 degrees for 11⁄2 to 2 hours or until cake tests done with a wooden pick inserted in center.

Cool on rack until cake shrinks from sides of pan; remove from pan to complete cooling.

Yield 16 servings.

— Sara M. Ferguson, Fort Gay, W.Va.

Fall is upon us and the holiday shopping season will be here before you know it. to help you get your shopping done.

Holiday Traditions Gift Guide Thursday, November 28, 2013 (Thanksgiving Day)

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Last-Minute Gift Guide Wednesday, December 18, 2013

Ideas to help you solve your last minute shopping problems.

4G 16GThe Herald-Dispatch — Huntington, WV, November 17, 2013

Holiday Foods

Questions? Call the newsroom at 304-526-2798 www.herald-dispatch.com

Warm Holiday Wishes for All Your

Holiday Dishes

HUNTINGTON FOODFAIR 115 6TH AVENUE • HUNTINGTON, WV 304-781-3530

RAVENSWOOD FOODFAIR 423 WASHINGTON STREET • RAVENSWOOD, WV 304-273-9404

POWELL’S FOODFAIR 700 E. MAIN STREET • POMEROY, OH 740-992-5252

LAVALETTE FOODFAIR 4541 FIFTH STREET RD. • HUNTINGTON, WV 304-522-7705

POCA FOODFAIR RT. 62, MAIN STREET • POCA, WV 304-755-8256

ASHLAND FOODFAIR 2912 BLACKBURN AVENUE • ASHLAND, KY 606-329-2111

CEREDO FOODFAIR 1 CEREDO PLAZA • CEREDO, WV 304-453-2906

PROCTORVILLE FOODFAIR 7604 STATE ROUTE 7 • PROCTORVILLE, OH 740-886-9769

PENNINGTON’S FOODFAIR 2135 ARGILLITE RD. • FLATWOODS, KY 606-836-3022

TOWER FOODFAIR 6350 RT. 60 EAST • BARBOURSVILLE, WV 304-736-4611

SOUTH POINT FOODFAIR 409 SOLID ROAD • SOUTH POINT, OH 740-377-4447

GREENUP FOODFAIR 1625 ASHLAND, RD. • GREENUP, KY 606-473-9891

CULLODEN FOODFAIR 2198 RT. 60 • CULLODEN, WV 304-743-1429

COAL GROVE FOODFAIR 702 HIGH STREET (RT. 243) • COAL GROVE, OH 740-532-2381

RALPH’S FOODFAIR 501 CAROL MALONE BLVD. N. • GRAYSON, KY 606-474-5522

2G The Herald-Dispatch — Huntington, WV, November 17, 2013

Holiday Foods

Questions? Call the newsroom at 304-526-2798 www.herald-dispatch.com

Welcome to a taste of the Tri-State Holidays are all about tradition, and for many families, the most anticipated traditions are when the family cooks whip up their secret recipes — some that have been passed along for generations and only make an appearance on the holiday table.

Luckily, dozens of Herald-Dispatch readers have chosen to share their favorite recipes, and we have printed them in this Holiday Food Guide — A Taste of the Tri-State.

We’ve started with four gorgeous recipes from Janet McCormick, owner of Let’s Eat at Heritage Station in Huntington, author of the cookbook, “10-Minute Meals,” and all-around foodie. Then we’ve thrown in dozens more recipes from home cooks just like you. Visit our website, www.herald-dispatch.com for more recipes that we couldn’t fit into this guide.

Why not try out some of these recipes, and perhaps start some new food traditions for your family?

And if you don’t see your favorite dish here, make sure to take a picture of it before your family and guests devour it, then send it to us, along with the recipe, for next year’s holiday food guide.

And before you head to the kitchen, here are some tips for making your holiday cooking experience as pleasant and stress-free as possible.

From our family to yours — happy cooking and happy eating!

Stress-free Cooking

Janet McCormick/For the Herald-dispatch

McCormick’s Cranberry Upside Down Cake I adore pineapple upside down cake and for this rustic girl, I find that any fruit in season can be a genius substitute.

Because cranberries have a short season in which to paint the town red, I couldn’t resist introducing cranberries to dark brown sugar and butter and imitating my beloved dessert.

The marriage of the three quickly became a favorite in our home, and it certainly satisfies my desire to cook everything in a black cast iron skillet.

Cranberry Upside Down Cake

1 yellow cake mix prepared according to the package 1 stick of real butter 2 cups rough chopped cranberries 1 ⁄2 cup chopped walnuts 3 ⁄4 cup dark brown sugar packed Preheat the oven to 375 degrees In a large bowl, prepare the cake mix according to the package. In a large cast iron black skillet, melt the stick of butter. Add the brown sugar, walnuts and cranberries. Sauté’ for about a 3 minute, then add the batter, minus ⁄4 cup. Just pour it all over the fruit and butter mixture. The cast iron pan isn’t

Janet

McCORMICK big enough to handle the full amount of the cake mix. You can add it if you want, but the cake will be misshaped. I give the batter to my boys to enjoy and sometimes sneak a lick myself.

Bake for 25 minutes or until the top bounces back when touched. The dark brown sugar gives it a very dark contrast to the yellow cake mix.

Allow to cool for 5 minutes, and take a knife around the edges. Place a round plate or serving platter over top of the skillet and invert to release.

I used fresh cranberries to garnish around the platter.

Janet McCormick is the author of “10-Minute Meals” and owner of Let’s Eat in Huntington. She lives in Lawrence County, Ohio. She can be reached at 304-654-2003 or www.10minutemeals.com.

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The holidays are supposed to be “the most wonderful time of the year,” but preparing a holiday meal can take some of the joy out of spending time with loved ones. However, with a bit of planning, you can enjoy more time with your family this year without stressing over the food. n PLan a tiMELinE: When preparing a large meal, a common mistake is not establishing a timeline for the entire meal’s cooking process. Your goal is to have everything come together at the same time, with warm foods ready to serve alongside any other dishes that may have been prepared ahead of time.

After planning your menu, note each item’s preparation and cooking times.

Next, decide when you’d like everything ready to serve. From there, work backward to create a chronological outline detailing the times when each item must be started and finished, along with any key times for checking the progress of slow-cooked items,

such as meats or casseroles.

Additionally, make note of any dishes that have similar cooking times and temperatures, as these may be dishes that can be cooked at the same time. n GEt OrGanizEd: Clean out the refrigerator a few days before the holiday. Get rid of leftovers and other clutter to make room for storing food and items that will be needed for your holiday meal. Consider using a large cooler to hold cold drinks, to provide additional space.

Review each recipe’s ingredients and check your pantry to see what you have in stock. Make a cumulative grocery list for the items you lack. Making multiple trips to the store is an unnecessary stress that can be avoided.

Be sure that your knives are sharp, and that you have an assortment of cutting boards, measuring cups and cooking utensils. You may also want to consider the types of pots and pans you’ll need, and how many you’ll need at one time. n COOk aHEad: Many dishes such as casseroles and pies can be cooked a day or two ahead of the actual holiday, and then reheated prior to serving time.

Turkeys and hams can be cooked the day before, as well as being sliced and plated. You can save the meat’s juices, using them before and during reheating, to keep the meats from drying out. n SErvinG: Now that your holiday meal is ready to serve, don’t be the last one to the table. Enjoy the meal with your family by serving the food in one of two ways.

Utilize a separate table to line up the various dishes so that folks can work their way down the table as they fill their plate. If you don’t have an extra table, try creating your buffet along the countertops in your kitchen. Be sure to place the plates at the head of the line, with silverware and napkins at the end of the line.

If you’re the type of host who prefers to prepare each plate for your guests, choose a few steady-handed volunteers to form an assembly line. The plates will be ready faster, the food will still be hot, and you’ll be at the table with your family in no time. n GEt HELP: Bribe a couple of family members into helping with the dishes by allowing them to be the first in line for dessert. The extra help will make cleaning up quick and easy, and you won’t be left high and dry while everyone else is watching football or napping.

Janet McCormick, owner of Let’s Eat in Huntington and author of the cookbook “10Minute Meals,” made over her favorite dessert, Pineapple Upside Down Cake, into this juicy red number for the holidays, Cranberry Upside Down Cake. It has become a favorite in her family.

Holiday Foods

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The Herald-Dispatch — Huntington, WV, November 17, 2013

McCormick’s Cranberry Orange Bread This recipe is more than a tradition for my family — it was a tradition for the Tea Room Cafe (my former restaurant in Proctorville) for many years.

A few weeks before Thanksgiving, I would begin making these mini loaves of bread. Every dish we pre-dressed before sending it out to each customer would get a slice of this red-dotted, perfectly moist bread. After countless requests to purchase the bread, I decided to sell the bread individually.

They were a hit and the recipe forever

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Orange Cranberry Bread was a seasonal tradition at Janet McCormick’s former Tea Room Cafe in Proctorville.

The recipe has been a closely guarded secret — until now. A little gift to the entire Tri-State from McCormick, who now owns and operates Let’s Eat at Heritage Station in Huntington.

sworn to secrecy.

I almost forgot that I used to make them every year for about eight years until my friend asked why I didn’t make them anymore for resale. Well, the secret is out. I am finally, without reservations, giving you the recipe.

It truly is a refreshing and simply rustic recipe that is a perfect solution for the ever-so-tart fresh cranberry. If you have, like me, wondered what a fresh cran-

Janet McCormick/For the Herald-dispatch

Please see ORANGE BREAD/4G

McCormick’s Deep Fried Cornish Hens Cornish hens are not a usual choice for Thanksgiving, but sometimes life dictates a “plan B” decision, regardless of whether you’re ready for it.

I live a hectic “plan B” kind of lifestyle, where pulling tricks out of my kitchen hat is almost every day. However, I wasn’t planning to love this trick as much as I do now. One year I was immersed in a hectic work schedule, meeting deadlines and making hordes of bread pudding for orders that kept coming.

I would love to tell you the reason I forgot to get a turkey for my family had something to do with a more dramatic story other than a hectic schedule — but it doesn’t. I simply forgot. I jumped out of bed early Thanksgiving morning hoping the supermarket — which, thankfully, kept holiday hours — would have a few fresh turkeys left, because thawing a frozen turkey would be next to impossible this late in the game.

This is where “plan B” made its debut.

They were out of turkeys, frozen or fresh. Suddenly I found my internal

dialog go from, “We can’t have Thanksgiving without a turkey,” to, “You know, I really hate turkey anyway. There’s a reason it’s only popular once a year.”

Cornish hens are dinky little chicken nuggets compared to the traditional turkey. But they’re a wonderful, tender substitute if you are cooking for a small group or like me, you forgot to get a turkey. Cornish hens fry perfectly in your home fryer and in 12 minutes, you have a beautiful, golden, moist main course.

Because of my forgetfulness, I have created an unforgettable new tradition of skipping the turkey altogether and taking deep frying to a whole new level.

Deep Fried Cornish Hens

2 cornish hens salt pepper garlic powder onion powder Thaw the cornish hens in the

Please see CORNISH HENS/4G

Whether you’re serving an intimate meal for just a few, or you forgot to buy a big bird before the market sold out, Deep Fried Cornish Hens are an excellent alternative to turkey at the holiday.

Janet McCormick/ For the Heralddispatch

McCormick’s Cornbread Salad I always make southern cornbread stuffing as a side dish for Thanksgiving, and since I’m already baking cornbread, I make a double batch for this beautiful salad. It’s unusual and overflowing with layers of flavor.

It’s also fat free. No, not really. It’s a bit pricey in fat — but we aren’t concerning ourselves with those numbers during the holidays because we’ve been good all year long.

In case you haven’t been good, there’s always Monday to begin new habits. For now, enjoy this beautiful,

20%

hearty, layered salad.

Cornbread Salad

2 cups of corn meal mix 1 ⁄2 cup oil 2 eggs 11⁄2 cups butter milk 1 can white beans, drained and rinsed 1 small pkg. of real bacon bits 2 cups cheddar cheese

Please see CORNBREAD SAlAD/4G

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Don’t mistake this salad for a health food; Cornbread Salad is rich, delicious, layered goodness, and a perfect indulgence for the holidays.

4G The Herald-Dispatch — Huntington, WV, November 17, 2013

Holiday Foods

Questions? Call the newsroom at 304-526-2798 www.herald-dispatch.com

Tarbett Hardiman’s Apple Cake

Thompson’s Savory Onion Loaf

As soon as fall appears, I want the smell of apples baking in my house. My mother and grandmother both make this recipe, so I am the third generation to use it. It is so yummy!

Apple Cake

3 eggs 1 cup oil 13⁄4 cups sugar 2 cups flour 1 teaspoon cinnamon 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon vanilla tarbett Hardiman 1 cup chopped walnuts 1 or 2 cups sliced apples Beat sugar, eggs and oil until fluffy. Add all other ingredients except nuts and apples. Beat about 2 minutes. Stir in nuts and apples.

Bake in a greased, 9-by-13 glass or metal pan at 375 degrees for 40-45 minutes. Sprinkle sugar on top.

6 cups soft bread crumbs ⁄ cup diced celery 1 1 ⁄4 cups chopped onion 3 ⁄4 pound bulk pork sausage 1 egg, slightly beaten 3 ⁄4 cup milk 2 tablespoons chopped parsley 3 4

Mix bread crumbs, celery, onion, parsley, sausage, egg and milk together until well blended. Shape into loaf with hands. Put in greased baking dish. Bake, uncovered, in moderate oven 350 degrees for one hour.

This also makes a Savory Onion Stuffing for roast turkey, duck, breast of lamb or veal.

— Jean Tarbett Hardiman, Huntington

This Apple Cake, submitted by Jean Tarbett Hardiman, has been made by three generations of women in her family and is always a holiday favorite.

— Norma Thompson, Huntington

Lori Wolfe/the Herald-dispatch

Orange Bread n Continued from 3G

berry tastes like, I dare you to pop one in your mouth. You’ll see why any recipe involving a cranberry must have sugar to balance and tame that wild little sour berry.

Cranberry Orange Bread

2 eggs beaten 1 cup orange juice 1 ⁄4 cup water 2 orange rinds grated (looking for some orange zest) 1 ⁄4 tsp. orange oil OR 2 tsp. orange extract (orange oil is very potent so you use less) 1 ⁄2 cup melted butter 3 cups flour

Cornbread Salad n Continued from 3G

1 pkg. ranch dressing (a bottle will do or you can make your own with the ranch dressing packet) 1 bunch of green onions, chopped Preheat oven to 400 degrees

1 tsp. salt 1 T. baking powder 2 cups sugar 1 tsp. vanilla 1 cup nuts chopped 2 cups chopped cranberries Preheat oven to 325 degrees In a large mixing bowl, combine all the wet ingredients and stir. Now add the sugar. Stir.

Now in a separate bowl, add the dry ingredients and mix well. Add to the wet ingredients.

In a food processor combine the nuts and the cranberries (you can chop by hand but this is so much faster). Pulse for a nice rough chop.

Add to the batter and mix well.

In a well-greased and floured dark bread loaf pan (make sure to only take Crisco and flour half way up.

If you use non-stick spray, you’ll get the ugly edges where the batter adheres), pour in the batter.

Bake for 30 minutes and check the center with a toothpick. If it comes out clean, then take it out and let it set for 10 minutes. Take a knife around the edges and invert to release the loaf. Wrap in aluminum foil and allow to cool over night so the flavors can combine. Makes six mini loaves if you’re using a mini loaf pan. It will make two large loaves if using regular size loaf pans.

Janet McCormick is the author of “10-Minute Meals” and owner of Let’s Eat in Huntington. She lives in Lawrence County, Ohio. She can be reached at 304-654-2003 or www.10-minutemeals.com.

In a large black cast iron skillet, place 4 tablespoons of oil. Heat this on top of your stove. While your oil is heating, in a large mixing bowl combine the first four ingredients and mix well. Pour this in a hot oiled skillet. Place in the oven and bake for 25 minutes or until an inserted toothpick comes out clean.

Allow to cool.

Cornish Hens n Continued from 3G

refrigerator for 2 days before the big day. Pat each one dry. Season each hen with a sprinkle of salt, pepper, garlic and onion powder.

Prepare your fryer by allowing it to heat to a temperature of 375. You can use canola, vegetable or peanut oil but make sure it’s fresh.

Plop one hen in at a time and fry for 12 minutes. Repeat for the desired amount of hens.

If you find turkey to be a little dryer than you enjoy, try cornish hens. They’re a very tasteful stand in.

Janet McCormick is the author of “10-Minute Meals” and owner of Let’s Eat in Huntington. She lives in Lawrence County, Ohio. She can be reached at 304-654-2003 or www.10minutemeals.com.

Prepare the ranch dressing according to the package (you can use bottled dressing). In a casserole dish or a glass trifle dish, crumble the cornbread in large chunks and place in the bottom of the pan. Spread a handful of beans as your next layer, followed by a handful of bacon bits and a handful of cheddar cheese. Top with green onions and then top with a layer of dressing.

Repeat until all of the ingredients are used.

Serve as a side dish or a main dish.

Janet McCormick is the author of “10-Minute Meals” and owner of Let’s Eat in Huntington. She lives in Lawrence County, Ohio. She can be reached at 304-654-2003 or www.10minutemeals.com.

Questions? Call the newsroom at 304-526-2798 www.herald-dispatch.com

Holiday Foods

The Herald-Dispatch — Huntington, WV, November 17, 2013

3G 5G

®

Teays Valley

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in a Mix!

CONTACT TO ORDER: Phone 304-757-6686 • Email – pmays@tastyblend.com • Fax – 304-757-0641 While Supplies Last W hile S upplies L ast Try one of Paula Deen’s favorite recipes for the holidays using her famous mixes.

Pumpkin Ooey Gooey Butter Cake Ingredients: 2 eggs (1 for cake and 1 for filling) 1 Stick melted butter (4 Tbsp. ea – ½ stick for cake and ½ for filling) 1 – 8 oz. package of cream cheese 1 Cup Pumpkin Pie Mix

CAKE INSTRUCTIONS PREHEAT oven to 350°F (325°F for dark or coated pan) GREASE sides and bottom of an 8 x 8 pan with shortening or oil spray BLEND ooey gooey cake mix, 1 egg, and ½ stick of melted butter in a large bowl at low speed until well mixed PAT mixture into the bottom of greased pan OOEY GOOEY FILLING INSTRUCTIONS BEAT cream cheese and pumpkin pie mix in a separate bowl until smooth ADD 1 egg and ½ stick of melted butter and beat together ADD ooey gooey filling mix and blend together SPREAD the filling over the cake batter BAKE at 350°F for 30-40 minutes Do not over bake; center should be a little gooey Cool completely before cutting!

SERVE WITH FRESH WHIPPED CREAM

Coconut Cake Ingredients: 1 Paula Deen Ooey Gooey Butter Cake Mix 1 stick of butter 1 8oz. cream cheese – softened ½ c. a chopped walnuts or pecans 2 small boxes of coconut instant pudding mix Cool whip 1 c. coconut optional 1 8x8 pan

Pre-heat oven at 350 degrees Directions for crust Combine ooey cake mix, ½ stick of butter melted, ½ c. chopped walnuts or pecans. Mix well, press into bottom of pan and bake for 7 min.

Directions for filling Combine 8oz. cream cheese (softened), ½ stick of butter (melted) ooey gooey filling mix. Mix well spread on top of cooled crust.

Directions for topping mix 2 boxes of coconut cream instant pudding mix as directed on pudding box.

Spread over filling, top with cool whip. Optional toast 1c. coconut on stove and sprinkle on cool whip 1 8x8 pan

PEACH COBBLER

Ingredients: 8 Tbsp butter (1 stick) 1 Cup sugar ¾ cup Original Recipes Mix (1 cup for fuller crust) ¾ cup milk 28 oz can sliced peaches, heavy syrup, undrained

DIRECTIONS Preheat over to 375°F. Melt butter in 8 x 8 pan in oven Combine sugar, Original Recipes Mix, and milk in separate bowl (small lumps are normal).

Pour over melted butter. Do not stir.

Spoon fruit evenly on top, gently pouring in the syrup. (DO NOT STIR. Batter will rise to top during baking) Bake at 30-35 minutes.

Add fresh whipped cream or vanilla ice cream!

6G The Herald-Dispatch — Huntington, WV, November 17, 2013

Holiday Foods

Questions? Call the newsroom at 304-526-2798 www.herald-dispatch.com

Crawford’s Apple Pie Surprise 4 cups peeled apples, sliced 2 tablespoons brown sugar 1 cup flour 1 teaspoon cinnamon 1 egg 1 ⁄2 cup soft butter 3 ⁄4 cup sugar 1 ⁄2 cup chopped nuts (optional) Put apples in greased, 8-inch pie

plate, then sprinkle apples with brown sugar and cinnamon.

Mix butter, granulated sugar, flour, egg and nuts. Sprinkle over apples.

Bake at 350 degrees for 1 hour, cool and serve.

Makes 8 servings.

— Betty Crawford, Huntington

Cassandra Parsons/the Herald-dispatch

Poached Turkey Normandy is a nice alternative to roasting a whole turkey, especially if you have a small group to feed.

Thompson’s Poached Turkey Normandy 2 turkey breasts (about 1 pound total) 1 ⁄2 cup onion, chopped 1 ⁄2 cup celery, diced 3 peppercorns 1 ⁄2 teaspoon salt boiling water 2 ⁄3 cup apple, cored and diced 1 ⁄3 cup orange juice 3 tablespoons jellied cranberry sauce 4 teaspoons orange marmalade In a large skillet, place turkey, onion, celery, peppercorns and salt. Pour in

enough water to cover. Place lid on skillet.

Over low heat, poach turkey about 30 minutes or until done. Remove turkey from liquid.

In a small saucepan over medium heat, combine apple pieces, orange juice, cranberry sauce and orange marmalade. Cook until sauce is hot and apples are tender, but hold shape.

Spoon over turkey.

Cassandra Parsons/the Herald-dispatch

There’s no need to frost this easy cake, which makes its own “icing” as chocolate chips melt into the top in the oven.

— norma thompson, Huntington

O’Connell’s Mom’s Sausage Ring

Crawford’s Quick Cake and Icing in One 1 box Betty Crocker Cake Mix (pudding in mix) 1 package chocolate chips 1 cup nuts (cook’s choice) Mix cake as shown on box. Pour into greased and floured 13-by-9-inch cake

This has been our family secret — it is now out! A must-have on Christmas morning.

pan. Top with chocolate chips and nuts.

Bake at 350 degrees for 35 minutes.

Let cool.

— Betty Crawford, Huntington

Mom’s Sausage Ring

S

Cassandra Parsons/the Herald-dispatch

Mom’s Sausage Ring makes a pretty presentation for Christmas breakfast or brunch. bled eggs and garnish with apricot halves (fresh or from a can) and parsley.

You can make this ahead, bake it for 30 minutes, chill and bake 30 minutes more the next day.

— Barbara O’Connell, Wall, S.D.

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2 pounds bulk sausage 11⁄3 cups Ritz crackers, crumbled 2 eggs, beaten 1 ⁄3 cup milk 1 ⁄4 cup onion, minced 1 cup apples, peeled and finely chopped Mix all of the ingredients together. Form this mixture into a ring shape on a large, foil-wrapped and lightly buttered cookie pan with sides.

Bake at 350 degrees for one hour.

Take off the pan, drain fat and place on a large platter. Fill the center with scram-

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Questions? Call the newsroom at 304-526-2798 www.herald-dispatch.com

Holiday Foods

The Herald-Dispatch — Huntington, WV, November 17, 2013

7G

Photos courtesy of Natalie Hemann

Natalie Hemann, left, of Kenova, is pictured in front of a giant, baking-theme wreath in Franklin, Tenn. Hemann, a baker herself, says her StrawberryAlmond Bars, above, are a must for her family holidays and a favorite for anytime of year.

Hemann’s Strawberry-Almond Bars A favorite at our house for the holidays — or anytime of year! — are my StrawberryAlmond Bars. My husband requests that I make them every year for his Christmas party at work. I just have to make sure he doesn’t eat them before hand! You may substitute any flavor of preserves if you don’t like strawberry. Apricot is a good substitution.

Strawberry-Almond Bars

Crumb Mixture 11⁄4 cups all-purpose flour 1 ⁄2 cup Land O Lakes® Butter 1 ⁄3 cup firmly packed brown sugar Topping 1 ⁄2 cup all-purpose flour 1 ⁄2 cup firmly packed brown sugar 1 ⁄4 cup Land O Lakes ® Butter, softened 1 ⁄2 teaspoon almond extract Filling 3 ⁄4 cup strawberry preserves Glaze 1 ⁄2 cup powdered sugar 1 ⁄2 teaspoon almond extract

1 to 2 teaspoons milk Directions Heat oven to 350 degrees F. Grease and flour 8-inch square baking pan; set aside.

Combine all crumb mixture ingredients in small bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Press on bottom of prepared pan.

Bake 20 minutes or until edges are lightly browned.

Meanwhile, combine all topping ingredients except preserves in same bowl. Beat at low speed, scraping bowl often, until well mixed; set aside.

Spread preserves to within 1⁄8 inch from edge of hot, partially baked crust; sprinkle with topping. Continue baking 20-25 minutes or until edges are lightly browned. Cool completely.

Combine powdered sugar and almond extract in small bowl. Stir in enough milk for desired glazing consistency. Drizzle glaze over bars.

Cassandra Parsons/The Herald-Dispatch

Red Velvet Cheesecake is a festive and delicious ending to your holiday meal.

Williamson’s Red Velvet Cheesecake on medium speed until well blended.

2 packages (8 ounces each) cream Add eggs, one at a time, beating on cheese, softened 1 low speed after each addition ⁄2 cup sugar just until blended.

1 teaspoon Pure Vanilla Measure 1 cup batter into Extract medium bowl. Stir in melted 2 eggs chocolate and food color. Pour 2 ounces semi-sweet bakinto crust. Top with remaining ing chocolate, melted (plain) cheesecake batter.

1 tablespoon red food colBake 40 minutes or until oring center is almost set. Cool com1 prepared chocolate pletely on wire rack. crumb crust, (6 ounces) Williamson Refrigerate 3 hours or overPreheat oven to 350 night. degrees.

Beat cream cheese, sugar and vanilla in large bowl with electric mixer — Dianna Williamson, Huntington

— Natalie Hemann, Kenova

1

⁄2 gallon milk 1, 3-ounce box instant French vanilla pudding mix 1 ⁄2 cup sugar 2 teaspoons vanilla 1 ⁄2 teaspoon cinnamon 1 ⁄2 teaspoon nutmeg In a large bowl, whisk 1 cup milk

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Puskas’ No-egg Eggnog and pudding mix until smooth. Whisk in sugar and spices; stir in vanilla and remaining milk.

Refrigerate until serving.

— Virginia Rakes Puskas, Wayne

304-733-6622

Party Trays Event Catering Event Planning Christmas Cookies

8G The Herald-Dispatch — Huntington, WV, November 17, 2013

Holiday Foods

Questions? Call the newsroom at 304-526-2798 www.herald-dispatch.com

Sewell’s Corn Pudding

Sullivan’s Emerald Salad

1 box Jiffy cornbread mix 1 can creamed corn 1 can whole corn, drained 1 cup butter (11⁄2) sticks 1 small container sour cream (8 ounces) 2 eggs Preheat oven to 350 degrees. Grease large casserole dish for baking. Mix everything together in bowl. Pour into baking dish. Bake uncovered for one hour until brown. Opitional: Sprinkle Parmesean cheese when finished baking.

This recipe comes straight out of my childhood growing up in the ‘60s.

It became a tradition in our family that my mother HAD to make Emerald Salad or it wasn’t Christmas dinner.

Since Mom passed, it’s become the same way in my home. My family now expects it and I gladly provide. The tradition lives on.

Emerald Salad

— Carol Sewell of Grayson, Ky.

1 small box lime Jell-O 13⁄4 cup water 2 cups mini marshmallows 1 cup crushed pineapple, drained 1 cup small-curd cottage cheese 1 ⁄2 cup maraschino cherries, quartered 2 cups Cool Whip Heat water to boiling. Melt Jell-O and marshmallows in hot water. Let stand to cool enough to add all other ingredients except Cool Whip. Let stand again for 20-30 minutes (this is needed to prevent ingredients from sinking to bottom once Cool Whip is added).

Gently fold in Cool Whip, and chill to set firmly. Garnish top with maraschino halves before serving, if desired.

I sometimes add a few drops of green food coloring to enhance the color, and I always pour it into my grandmother’s antique, red glass bowl to firm up for serving at the holidays, just as my mother did.

Corn Pudding adds a beautiful pop of bright yellow to any holiday table, and it tastes as good as it looks.

Jennifer Fields/The Herald-Dispatch

Parsons’ Sweet Potato Souffle When I was a child, no Thanksgiving was complete without candied sweet potatoes with golden brown marshmallows melted on top.

Then, my sister got married and began her own household. At the next family Thanksgiving, she offered to bring the sweet potatoes.

My little brother and I were not too happy to see a crispy, brown crust where our beloved marshmallows were supposed to be. But one bite, and we were convinced: Change is good.

This is now a must-have not only during the winter holidays, but also at nearly every family gathering. I also made it once for Thanksgiving at my in-laws — and I’ve been asked to make it again and again.

Sweet Potato Soufflé

2 large cans sweet potatoes (mashed) 1 cup brown sugar 3 eggs 1 ⁄2 cup half-and-half 1 ⁄2 stick butter, melted 1 teaspoon vanilla 1 teaspoon cinnamon Topping 1 ⁄2 cup brown sugar, packed 21⁄2 tablespoons butter, melted 1 ⁄4 cup flour

— Anna Sullivan, Barboursville

Puskas’ Warm and Creamy Bacon Dip Cassandra Parsons/The Herald-Dispatch

Sweet Potato Souffle is usually served as a side dish to the main course, but some might say it’s sweet enough to be dessert.

1 2

⁄ cup pecans, chopped Pre-heat oven to 350 degrees. In a large mixing bowl, combine sweet potatoes, sugar, eggs, half-and-half, butter, vanilla and cinnamon. Blend until until fluffy (hand mixer works well, too).

Spoon into greased casserole dish.

For the crumb topping, combine

brown sugar, melted butter, flour and pecans. Mix well, then sprinkle evenly over potatoes.

Bake uncovered for 30-40 minutes.

— Cassandra Johnston Parsons, Huntington (shared kindly by Wendy Johnston Bair, Troy, Ohio)

1 package (8 ounces) cream cheese, softened 2 cups sour cream 2 cups shredded cheddar cheese 1 cup green or red onion, chopped 1 ⁄2 cup cooked, crumbled bacon Preheat oven to 400 degrees.

Combine all ingredients. Pour mixture into a 1-quart baking dish. Cover with lid or foil. Bake for 25-30 minutes, or until bubbly. Makes 15 servings (5 tablespoons per serving).

— Virginia Rakes Puskas, Wayne

Questions? Call the newsroom at 304-526-2798 www.herald-dispatch.com

Holiday Foods

The Herald-Dispatch — Huntington, WV, November 17, 2013

9G

Muffley’s Candy Apple Pie

— Tammy Muffley, Huntington

Courtesy of Jane Edelen

These Brownie Cupcakes with Butterscotch and Pretzel Topping can be changed for the seasons by using pretzels in seasonal shapes.

Courtesy of Tammy Muffley

Candy Apple Pie brings together the wonderful flavors of the season.

Williamson’s Pumpkin Cookies 21⁄2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 ⁄2 teaspoon ground nutmeg 1 ⁄2 teaspoon ground cloves 1 ⁄2 teaspoon salt 1 ⁄2 cup butter, softened 11⁄2 cups white sugar 1 cup canned pumpkin puree 1 egg 1 teaspoon vanilla extract For glaze 2 cups confectioners’ sugar 3 tablespoons milk 1 tablespoon melted butter 1 teaspoon vanilla extract 1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, bak-

ing powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

2. In a medium bowl, cream together the 1⁄2 cup of butter and white sugar.

Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

4. To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla.

Add milk as needed, to achieve drizzling consistency.

These Brownie Cupcakes with Butterscotch and Pretzel topping can be changed for the seasons. You can usually find seasonal-shaped pretzels in most grocery stores — holiday, football, baseball, etc.

As you can see, the cupcakes can be a fancy presentation or a simple treat.

Fudge Brownie Cupcakes with Butterscotch-Pretzel Topping

Makes 12-18 cupcakes 1 family-size box Fudge Brownie Mix 1 ⁄2 cup vegetable oil 1 ⁄4 cup water 3 large eggs 1 cup butterscotch chips 24 small pretzels Preheat oven to 350 degrees. Using cooking spray, lightly coat bottom and sides of each cup OR use 24 regularsize paper baking cup liners.

Make brownie batter as directed on package, using 3 eggs. Do not overbeat batter.

NoTE: Mix the oil, water and eggs in a small bowl and then add to dry ingredients.

Using a 1⁄4 cup measure OR ice cream scoop, fill each cup with batter.

Bake in 350-degree oven, middle rack, for 18 to 22 minutes. A toothpick inserted near center of cupcake should come out clean. Cool completely before adding topping.

ToPPING: Melt 1 Cup of Butterscotch Chips in Microwave as per instructions on package. Drizzle over top of cupcakes and immediately top with a small pretzel.

Cook’s Comment: Yummy tastes combining the chocolate of the brownie, the butterscotch and the saltiness of the pretzel.

— Jane Edelen, Barboursville

— Dianna Williamson, Huntington

Puskas’ Easy Breakfast Caramel Bars 2 loaves frozen bread dough 1 box (3 ounces) instant pudding mix, vanilla or butterscotch 1 cup plus 2 tablespoons milk 1 cup brown sugar 1 ⁄2 cup butter, melted Thaw bread dough. Pinch off walnut

Edelen’s Fudge Brownie Cupcakes

size balls of dough and layer in a greased, 9-by-13-inch pan. Combine remaining ingredients and pour over the balls. Cover with plastic wrap and refrigerate overnight.

Bake at 350 degrees for 30 minutes.

— Virginia Rakes Puskas, Wayne,

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6 cups thinly sliced Granny Smith Apples 2 ⁄3 cup walnut pieces 1 ⁄2 cup cinnamon red hot candies 1 ⁄3 cup plus 2 tablespoons sugar, divided usage 1 ⁄3 cup all-purpose flour 2 deep dish pie crusts, frozen 1. In a large bowl, toss together apples, cinnamon candies, 1⁄3 cup sugar and flour. Pour into one frozen pie crust.

2. Break or crumble second pie crust into very small pieces, toss with remaining 2 T sugar and walnuts.

Sprinkle over the top of the pie.

3. Place the pie on a preheated cookie sheet. Bake in a preheated 375-degree oven for 55-60 minutes or until the candies melt and bubble through the crumbled crust. Cool completely before serving.