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s e p i c e R f o e s a c w o h S A
I
love this time of year and the opportunity to showcase some of the area’s finest cooks who take the time to share their recipes with us. You are now holding our latest collection in your hands. Sit a spell, look it over and hopefully, you will try a few of these specialties that will add a bit of
the extraordinary to your holiday table. As usual, we had an overflow of responses again this year — and it warms our hearts — but, if you don’t find your recipe here, make sure you look for it in an upcoming Lovin’ Spoonful column in the local newspapers. Here’s wishing you a bountiful Thanksgiving, a very
November 2013
Merry Christmas and the happiest of all new years.
SHERRIE NORRIS
HOLIDAY MAIN DISH RECIPES spread on top. Sprinkle with remaining cheese. Cover to bake at 350 for 30 min. (Good served with marinated black bean salad.)
CHILI BEANS Mary Moody, Elk Park 1 lb. ground beef 1 large onion 1 medium can pork and beans 1 Tbsp. brown sugar 2 Tbsp. catsup ½ bottle chili sauce Brown ground beef and onion; drain. Add brown sugar, catsup, chili sauce, pork and beans; mix together. Bake in glass bowl at 325 degrees for 45 minutes.
AROZ CON POLLO Mary B. Dellinger, Crossnore 1 fryer, cut up 1 onion 1 bay leaf 1 envelope Vigo flavoring and coloring 4 oz. pimento 5 oz. olive oil 1 small can peas 2 Tbsp. salt 1 fresh tomato, diced ½ green pepper 1 lb. long grain rice 1 qt. water
In frying pan, fry chicken in 3 oz. olive oil until browned. Set aside. In large saucepan, with remaining olive oil, sauté over medium heat the onion; add water and simmer until soft. Add tomato and simmer until soft. Add water, Vigo flavoring and coloring, bay leaf and salt. Stir well. Add chicken, bring to a boil. Reduce heat and with lid on, simmer 10 minutes. Bring to a boil again; add rice and let return to boil. Stir once and cover tightly. Lower heat to simmer and let cook without lifting lid for 25-30 minutes. When done, garnish with peas and pimentos.
CHICKEN CASSEROLE Arlene Bare, West Jefferson 4 chicken breasts 1 pkg. Pepperidge Farm stuffing mix 1 stick butter 1 can cream of mushroom soup 1 can cream of chicken soup Boil chicken (do not salt); pick meat off the bone. Set meat aside and save broth. Melt butter and stir into stuffing, saving ½ the stuffing for topping. In large baking pan, put layer of stuffing, layer of chicken. Cover with cream of mushroom soup, diluted with 1 can of broth. Repeat layers and cover with cream of chicken soup with 1 can of broth. Top with stuffing/topping. Bake at 350 for 45 minutes-1 hour.
CHICKEN ENCHILADAS Donna Nealy, Boone 1 chicken, boiled and diced (about 4 cups) – I use chicken breast 2 cans cream of chicken soup 3 oz. can diced chilies 2 bunches green onions, chopped 1 pint sour cream ¾ lb. grated Longhorn cheese 2 doz. flour tortillas, (small taco size) Combine diced chicken, 1 can soup, chilies, 1 bunch chopped green onions, sour cream and cheese. (Reserve enough cheese to cover top of casserole.) Fill tortillas with a generous spoonful of mixture. Lay side by side in casserole. Mix 1 can soup and 1 bunch chopped green onions to
COUNTRY HAM AND CORNBREAD CASSEROLE J. R. from Pumpkin Hollow, Tenn. 2 cups cubed cooked ham ½ cup chopped green onion ¼ cup margarine, melted 1 (11 oz.) can corn with red and green peppers, drained 2 eggs, well beaten ¾ cup buttermilk 1 (8 oz.) can cream style corn 1 cup self-rising cornmeal 1 cup shredded cheddar cheese Heat oven to 350 degrees. Grease 12x8-inch pan. In large bowl, combine all ingredients except for cheese. Pour into a greased baking pan. Bake at 350 for about 40-55 minutes until golden brown and set. Sprinkle with cheese. Bake an additional 2 to 3 minutes until cheese melts. Let stand 5 minutes before serving. Cut into squares. Makes six servings.
ROOT BEER BARBECUE Peggy McKinney, Boone 1 pork loin 1 12 oz. can root beer 1 Tbsp. brown sugar I bottle barbecue sauce Place pork loin and root beer in slow cooker. Cook 10 hours or overnight. Remove pork loin and wash cooker Return meat to clean cooker. Add 1 TBSP brown sugar and barbeque sauce. Stir and serve
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HOLIDAY MAIN DISH RECIPES
DELICIOUS & QUICK PORK LOIN
PORK TENDERLOIN CROSTINI WITH TART CHERRY GLAZE
Diane Stevenson, Todd
Mary Gentry, Boone
6 lb. pork loin (I have used this recipe with larger pork loins also, and cooking time is the same. ½ teaspoon meat tenderizer (unseasoned) Your favorite pork rub
Preheat oven to 500 degrees. Moisten pork loin and rub with tenderizer and pork rub. Place roast in pan and cook uncovered for 10 minutes. Turn off oven and let meat sit in oven for 45 minutes. Do not open oven during this time. Remove from oven after 45 minutes and serve over brown rice.
MELT IN YOUR MOUTH CHICKEN PIE Earline McGuire, Banner Elk 3 cups cooked chicken, diced 1 (10 oz.) package frozen mixed vegetables 1 (10 ¾ oz.) cream of chicken soup 1 cup chicken broth ¼ tsp. pepper 1 cup self-rising flour or biscuit baking mix 1 cup milk or buttermilk ½ cup margarine, melted Preheat oven to 400 degrees. Grease a shallow baking dish. Place chicken and vegetables in dish. Mix soup, chicken broth and pepper; pour over chicken mixture. Combine flour, milk and margarine. Stir until smooth. Pour over mixture. Bake 40-45 minutes or until brown.
1 teaspoon garlic salt 1 teaspoon ground black pepper 2 (1 pound) pork tenderloins, trimmed 1 (8 ounce) package cream cheese, softened ¼ cup mayonnaise 1 tablespoon minced green onion 2 (14.5 ounce) cans pitted red tart pie cherries in water, drained 2 tablespoons sugar 2 tablespoons balsamic vinegar 2 tablespoons cornstarch ¼ cup cherry-flavored brandy 4 dozen toasted French baguette rounds Garnish; fresh parsley Preheat oven to 400 degrees. Line a broiler pan with heavy-duty aluminum foil. Place rack on top of foil, and spray with nonstick cooking spray. Rub garlic salt and pepper over pork. Place pork on prepared pan, and bake 40-45 minutes or until meat thermometer inserted in thickest portion reads 150 degrees. Let stand 10 minutes. Cut pork into ¼-inch thick slices. In a small bowl, combine cream cheese, mayonnaise and green onion. Cover and chill. In a medium saucepan, bring cherries and sugar to a simmer over medium-low heat; cook for 5 minutes. Stir in vinegar. In a small bowl, combine cornstarch and brandy, stirring to dissolve. Add to cherry mixture; cook for 1 minute or until thickened. Spread cream cheese mixture over baguette rounds. Top each with 1-2 slices of pork tenderloin. Garnish with parsley, if desired. Serve immediately.
VEGGIES & SIDE DISHES SWEET POTATO CASSEROLE
STUFFED PUMPKIN
A specialty of Angela Kelly at Proper
Shared by Rick and Sherry Tobin & (Joanie Kilkelly)
8-10 medium sweet potatoes, roasted and peeled 1 cup milk 1 stick butter, melted 6 eggs 1 1/2 tsp. cinnamon 1/2 tsp. nutmeg 1 cup sugar 1 1/2 tsp. salt Topping 4 Tbsp. melted butter 1/2 cup breadcrumbs 4 Tbsp. brown sugar Pecans Combine all ingredients for casserole in a food processor or mill and puree until smooth. Pour into 9x13 baking dish. Combine all topping ingredients, sprinkle over casserole, and bake at 350 for 20 minutes.
3 pie pumpkins 3 cups hearty bread, cubed (sourdough is great) 2 cups grated cheese (gruyere or gouda) 6 strips bacon, cooked and crumbled ¼ cup diced scallions 2-4 garlic cloves, minced 1 Tbsp. thyme Salt and pepper to taste 1 cup heavy cream Cut caps off of pumpkins and scrape out seeds and pulp. Mix all ingredients except cream. Stuff pumpkins and pour 1/3 cup of cream over each. Put the caps back on pumpkins. Put pumpkins in shallow baking dish that has been prepared with cooking spray. Bake at 350 degrees for 45 minutes. Remove caps and bake for an additional 15 minutes. CONTINUED ON PAGE 4
STRING PIE Judy Troxler, Burlington 1 lb. ground beef ½ cup chopped onion ¼ cup green pepper 1 jar (15 oz.) spaghetti sauce 8 oz. spaghetti (hot, cooked and drained) 1/3 cup grated Parmesan cheese 2 eggs, beaten 2 tsp. butter 1 cup cottage cheese ½ cup shredded mozzarella cheese Cook beef, onion and green pepper in large skillet over medium-high heat until meat is brown, stirring to separate as needed. Drain fat. Stir in spaghetti sauce and mix well. In a separate bowl, mix eggs, Parmesan cheese and butter. Add spaghetti and toss to coat noodles. Place noodles in a 9 x 13-inch pan. Spread cottage cheese over noodles. Pour sauce over cottage cheese. Sprinkle mozzarella cheese over top. Bake in preheated 350-degree oven until cheese melts, about 20 minutes.
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VEGGIES & SIDE DISHES
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SOUR CREAM POTATO SOUP
BOOZY CRANBERRY SAUCE
Gladys Brown, West Jefferson In memory of her sister, Clara Jordon
Adele Forbes, Linville 1 (12 oz.) bag of fresh cranberries, picked clean ½ cup fresh orange juice ¼ cup Cognac ½ cup sugar ¼ cup packed brown sugar ½ tsp. cinnamon
1 medium onion, diced 2 stalks celery, diced 2 Tbs. flour ¼ lb. bacon, diced (optional) 3 cups water 2 cups chicken broth 4 large potatoes Salt and pepper
A pinch each of ground cloves, nutmeg and kosher salt. Bring all ingredients to a boil in a saucepan. Reduce to a simmer and cook until almost all of the cranberries have burst. Place in bowl at room temp. Cover and store in the refrigerator for up to 5 days. Serve cold.
Cook bacon in a heavy soup pot until it starts to brown. Add onions and cook until soft. Sprinkle in flour and cook for 3 minutes. Add water and broth; add potatoes and slowly bring to a boil. Reduce heat and simmer until potatoes are soft, 30-40 minutes. In a separate bowl, ladle in 2 cups of the broth, whisk in sour cream until blended. Pour mixture back in soup and cook 30 minutes longer. Adjust seasoning to sautéed onions if bacon is not used, using butter or oil.
ASPARAGUS AND TOMATO FRITTATA Bonnie Church, Boone Cooking spray 2 fresh tomatoes, thinly sliced ½ lb. fresh asparagus spears (very thin, 3 inches long including tip) ½ cup Parmesan cheese, shredded, divided 4 eggs, gently beaten ¼ tsp. salt Spray a large nonstick skillet with the vegetable oil spray; place over medium-low heat. Place half of the tomato slices on the bottom of the pan, overlapping. Top with half of the asparagus. Repeat. Sprinkle with half of the Parmesan cheese. Pour the egg over the top; sprinkle with salt. Cover and cook over low heat 20 minutes. Carefully slide the omelet onto a large serving platter. Sprinkle with remaining Parmesan cheese.
1 pkg. (16 ounces) bulk pork sausage, cooked and drained 1 package (16 ounces) crushed seasoned stuffing 1 can (14-1/2 ounces) chicken broth 1 cup water In a large saucepan or Dutch oven, bring 2 qts. of water to boil. Cut an “X” in each chestnut; drop into boiling water. Return to a boil; cook for 5 minutes. Remove from the heat; peel outer shell and inner layer. Coarsely chop chestnuts; set aside. In a skillet, saute celery and onions in butter until tender. Transfer to a large bowl; add sausage, stuffing and chestnuts. Add broth and water; toss to mix. Place stuffing mixture in a 9×13 dish and bake at 350 for 20 minutes or until heated through.
SWEET POTATO CASSEROLE SUGAR FREE CHERRY APPLE SALAD J.R. from Pumpkin Hollow, Tenn. 1 ½ cups unsweetened applesauce 1 Tbs. lemon juice 1 pkg. sugar free cherry Jell-O 1 (8 oz.) can pineapple, undrained ¾ cup diet lemon-lime beverage
Combine applesauce and lemon juice in a pan; heat to a boil and remove; add Jell-O, stir until dissolved. Cool. Add pineapple and beverage. Put into a mold or square baking dish and chill until firm.
Jerelee Whittington, Lenoir 3 cups mashed sweet potatoes 1 cup sugar ½ tsp. salt 2 eggs 1/3 stick butter 1 tsp. vanilla Topping: 1 cup brown sugar 1/3 cup flour 1 cup chopped nuts 1/3 stick melted butter Mix potatoes, sugar, salt, eggs, butter and vanilla. Pour into baking dish. Mix topping ingredients and spread on top of potatoes. Bake at 350 for 30 minutes.
CHESTNUT DRESSING Molly Petrey 1 lb. chestnuts (most grocery stores will carry precooked, peeled chestnuts. Just ask your grocer.) 2 cups chopped celery 2 cups chopped onion ½ cup butter or margarine
BETTE’S SPINACH SALAD Liz Moreé, Flagler Beach, Fla. 1 lb. spinach 1 can water chestnuts, chopped 1 can bean sprouts
½ pound bacon, cooked and crumbled 4 hard boiled eggs, diced 1 tomato, cut up 1 onion, chopped 1 buds garlic, chopped Combine all ingredients in a bowl; add dressing. Dressing: 1 cup salad oil ¼ cup vinegar 1 chopped onion 2 chopped garlic buds ¼ cup white sugar 1 Tbs. Worcestershire sauce 2 tsp. slat ½ cup catsup Mix well and serve with salad in a cruet on the side.
MIMI’S MIXED VEGETABLE CASSEROLE FOR A CROWD Donna Nealy 1 lg. bag frozen mixed vegetables (or 2 small boxes/bags) 1 c. chopped celery 1 c. chopped onion 1 c. grated cheddar cheese 1 c. mayo 1 can cream of celery soup 1 stick butter 1 stack Ritz crackers, crushed Preheat oven 350 degrees. Cook veggies until tender. Drain well. Mix in celery, onion, cheese, undiluted soup, and mayo. Season to taste. (Keep in mind that some ingredients have salt.) Melt butter and mix with crumbled crackers for topping. Spread vegetable mixture in 9x12 flat casserole. Spread cracker/butter mixture on top. Bake 30-40 min at 350 F. Serve hot. Serves 8-12 (depending on how many sides you are serving!)
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November 2013
BAKED WITH LOVEN By Sherrie Norris
M
ost of us are familiar with the term “lovin’ from the oven,” but nowhere are those words more appropriate than in the Avery County’s quaint community of Pineola, where the Loven family is known for producing several generations of good cooks. Julie Loven and her siblings began finding their way around the kitchen at an early age from the example set forth for them by their mother, Pam Loven. “I have two sisters and a brother and we all are skilled in the kitchen because of the lessons we learned as little kids,” Julie said. “We were pretty young when we started rolling out the biscuits.” They were lucky, she said, to hail from great cooks on both sides of her family. “My mother’s family loved to cook. My grandfather was an amateur chef and my grandmother was a talented baker. My Nanny Loven (Miriam) canned all sorts of vegetables from the garden and made really good preserves.” Julie’s family always had a big garden. “I didn’t like pulling the weeds, but the vegetables were a real treat,” she said. She remembers sitting on the porch during the summer, breaking beans for canning and watching as her parents peeled apples from their tree for sauce. “I was too young to use the knife at that point,” she said. She and her siblings learned to make everything from casseroles to candy, Julie said, tasks made more enjoyable simply because they were spending time together. Among her fondest and most fun memories, she said, was when her “Nanny” had to fan the smoke detector when the biscuits were forgotten in the oven. “It was like a Lucy and Ethel moment,” she said. “My granddaddy always raised an eyebrow for store-bought food,” she said. “I was always nervous to serve him anything, but relieved when I heard him say, ‘Oh
child, that is some good.’ Many traditions in the Loven family include “lots of food,” Julie said. “We eat together on Christmas night at my house now, and it’s always a big challenge to impress everyone with something fancy.” Regardless of the food, or whose dish is the most impressive, Julie said, it’s the time together with those she loves that means the most. “I wouldn’t trade it for anything in the world,” she said. Baking is her favorite kitchen activity, she admitted. “Probably because I Iove eating all the goodies I bake,” she said. He example of her family, and especially her mother, has had a long-lasting effect on Julie, who eventually established her own baking business. Her full-time job as office manager for her dad’s company, Loven Ready-Mix, took precedence, she said. “I couldn’t do both jobs at the same time, but I still enjoy baking for family and friends,” she said. Additionally, Julie has become an expert blogger via the Internet and is reaching countless women and men on a regular basis. “I’m using blogging to prove to myself that life can be simple and effortless — while being fabulous and exquisite,” she said. Thus, the name of her blog is simply “Effortless and Exquisite,” at which she proves, also, that sharing tips, stories, recipes, successes and failures along the way “can be cathartic and so much fun,” she said. Having recently accepted a marriage proposal from Tripp Polen, “the most wonderful guy in the world,” and planning her wedding, Julie said, the time she has to spend cooking and baking “is more limited than before.” It makes her sad, because she loves being in the kitchen. “Cooking was such a big part of growing up,” she said. “I’ve learned so many life lessons in the kitchen and it will always be my favorite room in the house.”
“My granddaddy
always raised an
eyebrow for store
bought food. I was always nervous
to serve him any-
thing, but relieved when I heard him
say, ‘Oh child, that is some good.’”
Julie Loven considers herself lucky to hail from great cooks on both sides of her family. PHOTO BY SHERRIE NORRIS
Like many good cooks, Julie will try a recipe as it’s written, but she quickly transforms it into her own. “I will try — and sometimes fail — to cook, using instinct. If my dish needs a little more of this or that, then I’m OK with going outside the lines,” she said. Julie has agreed to share a few of her favorite holiday recipes with us. The first, she said, has been around “for ages,” and while there are many variations, this one is great and works well. “This is for the woman that wants to spend time on Christmas morning opening gifts with family instead of being tied to the kitchen stove and missing all the fun — this is the perfect, make-ahead breakfast,” she said.
PULL APART STICKY BREAD (AKA MONKEY BREAD) You’ll need: 1 Bundt pan 1 package frozen Parker House or yeast rolls (about 24-28) 1 stick of butter 1 package of butterscotch pudding ¾ cup packed brown sugar ½ cup chopped pecans (optional) Cinnamon shaker The night before: Grease Bundt pan with butter for best results. Arrange one CONTINUED ON PAGE 7
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layer of rolls in bottom of pan. Sprinkle layer with pudding, brown sugar, nuts and cinnamon shake. Repeat layers until all rolls/ ingredients are used. Melt butter and pour over entire pan. Place pan in closed oven overnight during which rolls will rise. Remove pan from oven in the morning; preheat oven to 350 degrees. Bake for 30 minutes and remove; allow to cool briefly for at least 5 minutes. Turn pan over onto a platter and serve. Kids, especially, will love to pull apart the chunks of yummy bread and you will love that this took less than 15 minutes. The following are for your children’s Christmas party when you have no time to bake:
SIMPLE CHOCOLATE LOLLIPOPS
Purchase lollipop sticks (I bought mine —
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BAKED WITH LOVEN extra long sticks — in a package of 25 on the clearance shelf at Walmart). I cut the sticks in half to make 50, so they’re doubly affordable. You’ll need two bags of the cheapest chocolate chips you can find. (The cheap ones melt better because there is more oil in the chocolate. Spend about $2 per bag on the chocolate and one bag of marshmallows for around $1. Sprinkles cost about $2, which you probably already have at home. The investment is around $8 and you will be the most popular mom in your child’s circle — whether at school, church, or wherever you take these. Directions: Melt chocolate in double boiler or a modified two pots stacked together — it does not have to be pretty or professional to work. Put a little water in the bottom pot. Pierce a marshmallow with the lollipop stick and dip in the melted chocolate. Tap the extra on the side of the pan and place to dry on wax or parchment paper. After a minute or two sprinkle with sprinkles and you’re done. Make one for every child. If you’re super adventurous tie a red or green ribbon on the stick. Simple and fast. You will be finished with a clean kitchen in 30 minutes. Allow to harden overnight somewhere cool, perhaps the refrigerator or a cool counterspace.
EASY CHOCOLATE CHRISTMAS SLEIGHS
For the sleigh, the basic concept above applies: Purchase cheap chocolate; add $2 for 50 medium-size candy canes. Instead of round marshmallows, purchase the “stacker” size or “smore” size squares. Melt chocolate as directed above, but before doing so, arrange candy canes on parchment or wax paper, touching side-by-side. Again, quickly dip a marshmallow into the chocolate; using your free hand, hold the candy canes side-by-side with the cane facing up. Place chocolate marshmallow across the two canes to resemble the seat of a sleigh. The chocolate should hold the canes upright, or you may need to steady them for a few seconds as the chocolate initially begins to set. Sprinkle the top with colored sprinkles and allow to harden over-
night in the refrigerator or cool counter space. This will require a little more time than the lollipop, but it’s still worth the effort. For the cook who has little free time and needs to prepare a platter for a special office gathering or other casual event, purchase cubed cheese (2-3 bags); 1-2 pounds green grapes; 3-4 baby bell cheese rounds (or small cheese rounds covered in red wax); or raspberries if your budget allows. On a flat platter or a Christmas treeshaped tray, arrange the cheese and grapes in layers in a triangle shape, as though you are making a Christmas tree. Start with grapes and then a smaller line of cheese cubes, then a smaller line of grapes, until you’ve created your “tree.” Top the “tree” with one red cheese round and scatter the remaining rounds or raspberries throughout your tree as ornaments. This takes 10 minutes and looks great at a party. Tips to keep in mind: Festive ice cubes liven up basic beverages during the holidays. It’s a great treat idea, especially for those counting calories: Purchase plain or flavored seltzer water. Freeze cranberry or orange juice in ice trays. My favorite is lemon-lime seltzer with cranberry juice ice cubes. They look great in clear cups and taste great, too. There are many flavors of seltzer, so experiment for fun.
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November 2013
APPETIZER RECIPES
CRANBERRY LEMONADE
APPLE CIDER BUTTER
Judy Troxler, Burlington
Adele Forbes, Linville
2 cups water 2 cups sugar 2 Tbsp. lemon zest 2 (59 oz.) bottles cranberry juice cocktail 1 (2 liter) bottle ginger ale, chilled 1 cup lemon juice Garnish with cranberries and lemon slices
6 large apples, peeled and cut in large pieces 4 cups apple cider 1½ cups brown sugar ½ cup sugar Combine apples and apple cider in a large pot. Cider should almost cover the apples. Bring to a boil and cook until apples are very tender. Use an immersion blender to puree the apples until mixture is very smooth. Add sugars to the puree and bring it to a boil, stirring occasionally to dissolve the sugars. Reduce heat to medium and cook until the mixture has been reduced by half. Apple butter will bubble thickly and splatter as it reduces, so keep a splatter screen on top of your pot to minimize the cleanup. The butter should be thicker than most jams with an almost honey-like quality to it when it is finished. Store in refrigerator.
In medium saucepan, combine water and sugar over medium-high heat; stir until sugar dissolves. Reduce heat to medium and cook for 10 minutes. Strain syrup through a fine-mesh strainer; let cool completely. In a large pitcher, combine syrup, cranberry juice cocktail, ginger ale and lemon juice, stirring gently to mix. (This makes about 1½ gallon). Serve chilled over ice. Garnish with cranberries and lemon, if desired.
PIMENTO CHEESE BALL Adele Forbes, Linville
FIG AND BLUE CHEESE TARTS Dianne Hill, Boone/Austin, Texas
½ cup mayonnaise 3 oz. cream cheese at room temperature 3 garlic cloves, minced ¼ cup chopped fresh parsley A couple good shakes of Tabasco 2 oz. pimientos, undrained 3 cups finely shredded cheddar cheese Pecans or walnuts
Add first 5 ingredients to food processor or blender, blend until smooth. Transfer mixture to a bowl and stir in pimiento and shredded cheddar. Form the mixture into the shape of a ball (or two smaller balls) and roll in the chopped nuts to cover the outside of the ball. Wrap in plastic wrap and refrigerate for at least 4 hours or overnight to allow flavors to meld together. Serve with your favorite crackers.
MARTHA’S OLIVE PIMENTO CHEESE Martha Mebane, Blowing Rock 1 block Cracker Barrel extra sharp cheese 1 block Philadelphia cream cheese ½ cup pecans 1 bunch chives snipped 5 oz. jar Spanish olives, chopped 1-2 Tbs. mayonnaise Mix all ingredients together. If saltier taste needed, olive juice can be added. Serve with favorite crackers or chips.
2 (1.9 oz) package of frozen mini phyllo shells ½ cup fig preserves ½ cup chopped walnuts 1 (3 oz.) package cream cheese softened 3 oz. blue cheese crumbles 1 cup balsamic vinegar Preheat oven to 400 degrees. Place shells in muffin pan. In bowl, combine fig preserves, walnuts and blue cheese. Spoon mixture into shells and bake for 10 minutes. In small pan, bring vinegar to a boil over medium-high heat. Reduce heat and simmer for 8-10 minutes until vinegar is reduced to 1/3 cup. Cool 10 minutes. Spoon vinegar reduction over tarts. Serve immediately.
WILD MUSHROOM AND BLUE CHEESE PASTRIES Mary Gentry, Boone ¼ cup butter 1 (4-ounce) package sliced gourmet blended mushrooms 1 shallot, thinly sliced 1 (8-ounce) package cream cheese, softened ½ cup crumbled Gorgonzola cheese ¼ teaspoon ground nutmeg 1 (17.3 ounce) package frozen puff pastry sheets, thawed In a medium saucepan, melt butter over medium heat. Add mushrooms and shallot; cook for 5-6 minutes or until mushrooms are tender. Stir in cream cheese, Gorgonzola and nutmeg. On a lightly floured surface, unfold pastry sheets.
Spread each with a mushroom mixture, leaving a ½ inch border on all short sides. Roll up, starting with long side. Wrap each roll in heavy-duty plastic wrap, and chill for 1 hour.
AUTUMN PUNCH Hannah Smith, Deep Gap 32 fl. oz. Hawaiian Punch Fruit Juicy Red 24 fl. oz. 7 Up 16 fl. oz. club soda 12 fl. oz. orange juice ¼ cup 100 percent lemon juice 1 pint raspberry sherbet Mix all liquids together. Chill for 2 hours. Add sherbet. May add some ice cubes if desired before serving.
GRILLED CHEESE IN A PAN Alice McKinney, Newland
2 tubes crescent rolls 4 cups (1 each) shredded Muenster, Monterey Jack, Swiss and cheddar cheese 1 package 8 oz. cream cheese—sliced 1 egg lightly beaten 1 Tbs. melted butter 1 Tbs. sesame seeds Spray Pam in a 9 by 13 pan. Layer one tube crescent rolls. Layer cream cheese. Pour egg over all. Top with 1 tube crescent rolls. Brush butter. Sprinkle with sesame seeds. Bake uncovered at 350 degrees for 30-35 minutes.
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DESSERT RECIPES SWEDISH LACE COOKIES
1 (1 lb.) box of confectioner’s sugar 1 tsp. vanilla 1 cup walnuts, chopped (2 cups if you press them around the outside layers of the cake like I did)
Birgitta McGalliard, Boone 1 stick unsalted butter or margarine 1½ cup quick oatmeal 1 egg ¾ cup sugar 2 tablespoons flour 1 teaspoon baking powder.
Melt unsalted butter or margarine. Pour oatmeal over butter. Mix well and let rest. Whip egg together with sugar until white and fluffy. Mix flour with baking powder into egg mixture. Stir oatmeal mixture into egg mixture. Using a teaspoon, drop dough every 2 inches on a parchment covered cookie sheet. Bake for 10 minutes in oven at 375 degrees. Let cool slightly on cookie sheet before loosening with thin spatula. Optional: Coat with melted chocolate. Makes approximately 50 cookies. Enjoy!
PUMPKIN CHEESECAKE Molly Petrey Crust: 2 packages honey graham crackers (about 20 rectangles) 1 cup walnuts or pecans 1½ sticks butter, melted Filling: 2½ pounds cream cheese 1 cup sugar 4 large eggs, lightly beaten 3 egg yolks, lightly beaten 2 teaspoons cinnamon 3 tablespoons all-purpose flour 1 teaspoon ground cloves 1 teaspoon ground ginger 1 cup heavy cream 1 tablespoon pure vanilla extract 1 (15-ounce) can pumpkin Heavy cream whipped with brandy, for serving Preheat oven to 425 degrees. For the crust: Put the graham crackers in a food processor and process until all the pieces are broken down to a sand-like consistency. Add the nuts and process until they are completely combined with the graham crackers. With the processor on, pour the butter in a slow steady stream, until the mixture looks bound together. Press the crust evenly into the bottom and a little up the sides of a 9-inch spring form pan. Set aside.
For the filling: In a large bowl, mix together cream cheese, sugar, eggs and yolks. Add cinnamon, flour, cloves and ginger. Blend together. Add cream and vanilla, and blend well. At this point, reserve 1/4 cup of the mixture. Add the pumpkin and blend until the color is even. Pour the pumpkin filling into the prepared crust. Take
MRS. FRANK REYNOLDS’ CHOCOLATE PIE Sarah Dills, Villas 3 cups granulated sugar Pinch of salt 7 Tbsp. cocoa 4 eggs 1 tsp. vanilla 1 tall can evaporated milk, undiluted 1 stick margarine, melted 2 cups flaked coconut 2 cups pecans (optional)
Preheat over to 350 degrees. Beat oil and sugar together in a mixing bowl. Sift together all of the dry ingredients. Stir half of the dry ingredients into the oil and sugar mixture. Add the other half of the dry ingredient alternating with the eggs, mixed in one at a time. Mix well after each addition. Add the vanilla, carrots and ½ cup nuts and mix well. Pour into three 9-inch cake pans lined with parchment or wax paper and sprayed well with nonstick baking spray. You can also bake this in two 9-inch baking pans or in a 9”x13” pan. You will need to increase the baking times. (If using three 9” pans, bake for 25-27 minutes.) Remove from oven and allow to cool. Prepare cream cheese frosting while cakes cool. Beat the cream cheese and butter with an electric mixer until fluffy. Add in the confectioners sugar and vanilla and beat until smooth. Mix in the chopped nuts, unless you are pressing them around the sides of the cake. This takes more nuts, so you will need about 2 cups. CONTINUED ON PAGE 10
Mix sugar, salt and cocoa together. Add eggs and mix well. Stir in vanilla and milk. Add melted margarine, then coconut. Add nuts, if desired. Pour into 2 unbaked pie shells. Bake at 350 degrees for about 40 minutes, or until firm.
the reserved mixture and create a design on top; a swirl, or pour thin lines across, from top to bottom, then take a knife and working perpendicular to the lines of white filling, run the knife through in similarly spaced lines. Place on the middle rack of the oven and bake for 15 minutes. Reduce temperature to 275 degrees and bake for 1 more hour. Cool, then chill in the fridge overnight.
CARROT CAKE Candy Greene Lovelace, Ellenboro
Chocolate Pecan Pie Chocolate Bread Pudding Buttermilk Fig Chess Pie Sweet Potato Pie Peach Cobbler
1½ cups oil 2 cups granulated sugar 2 cups all purpose flour 2 tsp. baking powder 1 ½ tsp. baking soda 1 tsp. salt 2 tsp. cinnamon 4 large eggs 3 cups raw, finely grated carrots 1/2 cup walnuts, chopped Frosting: 1 (8 oz.) pkg cream cheese (softened) 2 Tbs. butter
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November 2013
DESSERT RECIPES
WONDERFUL CAKE DESSERT
Combine pecans and ¼ cup of brown sugar. Cut in butter or margarine with a pastry blender until mixture is crumbly. Set aside. Beat cream cheese at high speed with an electric mixer until smooth. Add 1/3 cup brown sugar; beat well. Add eggs one at a time, beating well after each addition. Stir in pumpkin butter. Pour mixture into crust. Bake at 350 degrees for 40 minutes. Sprinkle pecan mixture over pie. Bake for 5 additional minutes or until butter or margarine and sugar melt. Cover and chill for at least 4 hours.
Brenda Perry, Morganton 1 box of Betty Crocker butter pecan cake mix 1 round carton coconut pecan Icing Prepare cake mix as directed. Add icing to cake mix and mix well. Bake cake according to cake mix directions in a Bundt pan or any tube pan. Make sure pan is greased and floured. Can use Pam and flour well.
LEPRECHAUN CAKE Linda Perrell, Crossnore
BALLS OF JOY
BUTTER PECAN BUTTER BARS
Pearle Munn Bishop, Boone
Earline McGuire, Banner Elk 2 eggs 2/3 cup sugar 1 tsp. vanilla ½ cup milk 1 cup Bisquick 1½ cup marshmallows 2 Tbsp. crème de menthe or mint extract Green food coloring 4 Tbsp. cocoa 1 (2 oz.) envelope whipped topping mix Beat eggs until thick – and in order: vanilla, sugar and ¼ cup milk; blend well. Add Bisquick. Pour into greased loaf pan. Bake at 375 degrees for 12-15 minutes. Invert onto towel and sprinkle with powered sugar. In separate pan, combine ¼ cup milk and marshmallows over medium heat. Fold in topping mix, green food coloring and crème de menthe/extract. Pour over top of cake. Chill overnight.
FLUFFY RICE DESSERT
12 oz. package of crushed vanilla wafers 1 cup chopped walnuts or pecans ¾ cup powdered sugar 2 tablespoons cocoa 2 ½ tablespoons corn syrup ½ cup bourbon
1 box butter pecan cake mix 1 stick margarine 8 oz. package cream cheese 3 eggs 1 tsp. pecan flavoring 1 box powdered sugar Mix together cake mix, margarine and 1 egg and put in the bottom of a 9- by 13-inch greased pan. Mix together cream cheese, 2 eggs, pecan flavoring and powdered sugar. Pour over first layer and bake at 325 degrees for 40-45 minutes. Cool and cut into squares.
ple, reserving juice; set aside. Add juice to gelatin. Stir in rice. Chill until mixture thickens slightly. Fold in Cool Whip and pineapple. Chill for at least 1 hour. Makes 10 servings.
PUMPKIN PECAN CHEESECAKE Hannah Smith, Deep Gap
J.R., Pumpkin Hollow, Tenn. 1 pkg. sugar-free cherry Jell-O 1 cup boiling water 1 can (20 oz.) unsweetened pineapple 1½ cups hot cooked rice 1 cup Cool Whip In bowl, dissolve gelatin in boiling water. Drain pineap-
½ cup chopped pecans ¼ cup packaged brown sugar 2 tablespoons butter, softened 1 8 oz. package cream cheese, softened 1/3 cup packaged brown sugar 2 eggs ¾ cup pumpkin butter 1 (9 inch) prepared graham cracker crust
Mix wafers, nuts, sugar and cocoa. Stir well. Mix syrup and bourbon. Stir well. Mix both together and make balls. Roll in powdered sugar. Put in an airtight container for at least two days.
CRUNCHY PUMPKIN DESSERT SQUARES Eileen Stamey, Newland 1 cup (30 oz.) pumpkin pie filling 1 can (12 oz.) fat-free evaporated milk 3 eggs 1 package yellow cake mix 1/3 to 2/3 chopped pecans 1 cup reduced-fat butter, melted 1 ¼ cups fat-free whipped topping In large bowl, combine pie filling, milk and eggs. Beat on medium speed until smooth. Pour into a 13- by 9-inch baking pan. Sprinkle with cake mix and pecans, drizzle with butter. Bake at 350 degrees for 60-65 minutes. Done when toothpick comes out clean. Garnish with whipped topping. Refrigerate leftovers.
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COCONUT CAKE Alice Denton, Boone 1 box Duncan Hines yellow butter cake mix 1 (16 oz.) carton sour cream 1 cup Splenda 1 cup sugar 2 tsp. almond flavoring (divided) 2 tsp. vanilla flavoring (divided) 2 tsp. coconut flavoring (divided) 2 (7 oz.) pkg. Angel Flake coconut 1 (8 oz.) carton Cool Whip Mix cake as directed on box and add
1 tsp. of each of the flavorings to batter; bake as directed. Cool. Mix sour cream, minus ½ cup, with sugar, Splenda and remaining 1 tsp. each of the flavorings. Mix well and spread evenly on cake layers. For sides and top, add remaining ½ cup sour cream to Cool Whip; mix well and spread on cake. Sprinkle coconut on sides and top.
High Country Cookin’
November 2013
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DESSERT RECIPES
APPLE BREAD CRUSTLESS COCONUT PIE Gladys Brown, West Jefferson
2 cups sugar ½ cup self-rising flour 4 eggs 1 stick margarine, softened 2 cups coconut 2 cups milk Mix ingredients together. Bake in deep baking dish for 45 minutes or until set and brown.
APPLE DUMPLINGS
APPLE BREAD
Sandy Lambert Gibbs, Roan Mountain, Tenn.
Mary Lee Jones, Boone
1½ cups sugar 2 Granny Smith apples 2 cans Pillsbury crescent rolls 2 sticks butter (melted) 1 teaspoon cinnamon 1 10 oz. can of Sprite Cut apples into eight slices each. Place one crescent roll around each apple piece. Lay apples in a 9- by 13-inch sprayed baking dish. Combine melted butter, sugar and cinnamon in a bowl and then pour over the apple dumplings. Pour Sprite over apple dumplings. Bake at 350 degrees for 55 minutes. Good with vanilla ice cream.
3 eggs lightly beaten 1 ¼ cups Wesson oil (vegetable) 2 cups sugar 2 teaspoons vanilla 3 cups all-purpose flour 1 ½ soda 1 teaspoon salt 1 ½ teaspoons cinnamon 3 cups thinly sliced apples
Brighten the Holidays with a Beautiful Centerpiece
Combine vanilla, flour, soda, salt and cinnamon. Mix in other ingredients in the order given. Bake in a 10-inch tube pan or two loaf pans (oiled). Bake at 350 degrees for approximately one hour. CONTINUED ON PAGE 12
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High Country Cookin’
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November 2013
DESSERT RECIPES
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RED VELVET POUND CAKE Mary Gentry, Boone 1 ½ cups butter, softened 3 cups sugar 5 large eggs 1 teaspoon distilled white vinegar 1 teaspoon vanilla extract 3 cups all-purpose flour 1/3 cup unsweetened cocoa powder ½ teaspoon salt ¼ teaspoon baking soda 1 cup whole buttermilk 1 (1 ounce) bottle liquid red food coloring Cream cheese filling: (1 8-ounce package cream cheese softened, 1/3 cup sugar, 1 large egg, 1 teaspoon vanilla extract) Recipe to follow: 1 cup confectioners’ sugar 2 tablespoons heavy whipping cream ¾ cups chopped pecans Preheat oven to 325 degrees. Spray a 12 to 15 cup fluted pan with nonstick baking spray with flour. In a large bowl, beat butter and sugar at medium speed with a mixer until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vinegar and
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vanilla. In a medium bowl, combine flour, cocoa, salt and baking soda. Gradually add flour mixture alternatively with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in food coloring. Spoon half of batter into prepared pan. Top with cream cheese filling (to make cream cheese filling — in a small bowl, beat cream cheese and sugar at medium speed with a mixer until smooth. Add egg and vanilla, beating until combined.) Spoon remaining batter over filling. Gently swirl batter and filling together with a knife. Bake for 1 hour and 1015 minutes or until a wooden pick inserted near the center comes out clean. Let cool in pan for 10 minutes. Remove from pan and let cool completely on a wire rack. In a small bowl, whisk together confectioners’ sugar and cream until smooth. Drizzle over cooled cake, and sprinkle with chopped pecans.