Baked Goods

With cooler temps and all the upcoming holidays, many of us certainly will be giving our ovens a workout through the New Year. Besides, who doesn’t love baking? In fact, it has become a newfound hobby for people across the nation. Thus, we are sharing some of your favorite recipes on the next two pages. If you haven’t made these before, try them out and let your fellow ALTA members know your favorites!

Simple & Delicious

Mexican Fiesta Bowl

Trish Kent, Creekstone Estates, Thursday Women C1

Making This Now!

Sausage Bread

JoAnne Di Dio, Riverside (Holly Springs) Sunday Women B5

S’il Vous Plaît

Banana Nut Bread

Beth Stewart, Woods of Parkview Senior Women A7

1 Tbsp. margarine 1 large tube buttermilk biscuits 1 small tube buttermilk biscuits (totaling 13 biscuits) 1 jar Pace medium thick and chunky salsa 4 cups of shredded cheese ½ cup chopped green onion ½ cup chopped green bell pepper 1 small can sliced black olives

Preheat oven at 375°F. Melt margarine in 9x13-inch pan. Cut the biscuits into eighths, put in a large bowl and mix with salsa. Spread into pan evenly. Top with remaining ingredients. Bake for 35-45 minutes, until golden brown. Set aside for 10 minutes. Serve with extra salsa, if desired.

1 lb. frozen dough 1 lb. Italian sausage 8 oz. pkg. Italian pizza cheese (shredded) 1 egg yolk

Remove sausage from casing and bake for 30 minutes at 350 degrees. When cooled, crumble sausage and set aside. Roll out dough in a rectangle (approx. 16x12). Rub dough with olive oil. Sprinkle one cup of cheese on dough to cover. Mix remaining cheese into crumbled sausage. Spread sausage mixture over dough to cover. Roll dough like a jelly roll. Rub dough with an egg yolk. Cut slits on top of dough. Cook seam-side down on a greased cookie sheet at 400 degrees for 30 minutes on top rack of oven.

2 ½ cups all-purpose flour ½ cup sugar ½ cup brown sugar 3 ½ tsp. baking powder 1 tsp. salt 3 Tbsp. vegetable oil cup milk 2-3 medium bananas, mashed 1 egg 1 cup chopped nuts (optional)

Heat oven to 350 degrees. Grease bottom only of 9x3-inch loaf pan or two, 8 1/2 x 4 1/2 loaf pans. Mix all ingredients, beat 30 seconds. Pour into pan(s). Bake until toothpick comes out clean (large pan = 55-60 minutes, smaller pans = 45-50 minutes).

Best In Zest

Lavender-Lemon Shortbread

Donna Schaaf, Jefferson Township, Senior Day Women B5

¾ cup unsalted butter ½ cup confectioners’ sugar 1 tsp. vanilla extract ½ tsp. lemon extract 1 ½ cups all-purpose flour ¼ tsp. salt 1 ½ tsp. dried lavender 1 Tbsp. fresh lemon zest 3 Tbsp. granulated sugar

In a medium bowl, beat butter, confectioners’ sugar, vanilla extract, and lemon extract with a mixer at medium speed until creamy. In a separate medium bowl, sift together flour and salt. Slowly add flour mixture to butter mixture, beating until combined. Fold in lavender and lemon zest. Shape dough into a ball or disk and wrap in plastic wrap. Refrigerate for at least 2 hours. Preheat oven to 350°F. Line a baking sheet with parchment paper. On a lightly floured surface, roll dough to 1/4inch thickness. Using a 2-inch round fluted cutter, cut cookies, retooling remaining dough only once. Place cookies on prepared pan and evenly sprinkle with granulated sugar. Bake until edges of cookies are slightly browned, 10-12 minutes. Let cool on pan for 1 minute; transfer to wire rack to cool completely.

Timeless Treat

Cheddar Cheese Scones

Helen Joyce, Polo Golf and Country Club, Women’s C6

2 ¼ cups all-purpose flour 2 Tbsp. granulated sugar 2 ½ tsp. baking powder ¼ tsp. cayenne pepper ½ tsp. salt ½ cup cold butter, cubed 1 cup cheddar cheese, shredded 1 cup buttermilk 1 egg, lightly beaten

Preheat oven at 425°F. In a large bowl, stir together flour, baking powder, baking soda, cayenne pepper, and salt. Using a pastry blender or two knives, cut the butter until the mixture resembles coarse crumbs. Stir in the cheese. Add the buttermilk all at once, stirring with a fork to make a soft, sticky dough. With lightly floured hands, press the dough into a ball. On a lightly floured surface, knead gently 10 times. Pat out the dough into a 3/4-inch-thick round. Using a 2 1/2-inch floured cutter, cut out rounds. Place on an ungreased baking sheet. Gather up the scraps and repeat dough once; cut out more rounds. Brush the tops of the scones with egg. Bake for 12-15 minutes or until golden.

Irresistible Flavor!

Chocolate Orange Scones

David Keong, Woodbine Station, Senior Men B5

4 cups all-purpose flour ¾ cup granulated sugar 1 Tbsp. baking powder 1 ½ tsp. kosher salt ¾ cup cacao nibs 1 Tbsp. lemon zest 1 cup cold unsalted butter, cubed ¾ cup fresh orange juice from 2 lg oranges ²⁄³ cup + ¼ cup heavy cream, divided 2 Tbsp. turbinado sugar

In a large bowl, stir together flour, sugar, baking powder, salt, cacao nibs and lemon zest. Cut butter into flour mixture with a pastry cutter. It should resemble coarse cornmeal when thoroughly combined. In a medium bowl, whisk together orange juice and 2/3 cup of heavy cream. Once combined, stir in half of cream mixture into the flour mixture, slowly adding remaining cream mixture, a little at a time, until dough just begins to come together. It should remain slightly dry and crumbly; not sticky. Lightly coat a rimmed 9-inch baking sheet with cooking spray and line with parchment paper. Press dough into pan so that it fills completely. Chill 1 hour. Preheat oven to 350°F. Cut into 9 (3x3-inch) pieces. Line another baking sheet with parchment paper. Place chilled dough squares 3 inches apart on sheet. Brush with remaining 1/4 cup of heavy cream; sprinkle with turbinado sugar. Bake until golden brown and firm, approx. 20-25 minutes. Serve warm or at room temperature.

FROM THE VAULT

Reprinted from ALTA: Its History, Humor & Hors D’Oeuvres by John Williams.

You’ll Dream About These

Cream Cheese Pastry

Submitted by Robin Prater, Buford City Park 1997

2 packages crescent rolls, regular or low fat 2 8-oz. packages cream cheese, regular or low fat 2 eggs, separated 1 ¾ cup sugar 1 tsp. vanilla ¼ cup margarine or butter, melted Cinnamon, to taste

Unroll crescent dough and place one package into bottom of ungreased 9” X 13” pan. Combine cream cheese, egg yolks, 1 cup sugar and vanilla. Beat until smooth. Spread over dough. Spread remaining dough over cream cheese mixture. Beat egg white slightly. Brush some of the whites over pastry. Mix together the remaining 3/4-cup sugar with cinnamon and margarine. Sprinkle over the top crust. Bake at 350 degrees for 30 minutes. Cool and refrigerate.

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Check out previously published Court Cuisine recipes online at netnewsmag.com.