HOME, FARM, & GARDEN p.8 OUT & ABOUT p.16 SIMPLY DELICIOUS

with Rynn Hennings www.thehouseofelynryn.com

I love to modernize antique and vintage recipes from old recipe books. For a recipe to be considered antique, it must be at least 100 years old, while vintage recipes must be at least 20 years old. Take the case of the Texas Sheet Cake. No one knows where this chocolate sheet cake originated or how it got its name. Similar recipes have been published in Texas newspapers dating back to 1936 but have also appeared in newspapers outside of Texas. According to Southern Living, a cake recipe published in 1957 in a Dallas newspaper might have given the cake its name. The recipe included chocolate, buttermilk, and pecans, and was popular, spreading across Texas and the South, becoming a staple at funerals because it could feed a crowd.

There is also speculation that this cake got its name because, just like the state of Texas, it is extra-large, therefore a Texassized cake. Or did it get its name because of the pecans in the frosting, which are so plentiful in Texas? There are plenty of guesses, but no one seems to know the true origins of this cake. Many recipe books have similar cakes with different names: chocolate sheet cake, German chocolate cake, Texas cake, brownie cake, Mexican chocolate cake, etc. The common elements that all the recipes share are buttermilk, chocolate, baking the cake in a large jelly-roll pan, and a finished 1-inch tall cake. It is an easy cake to make with pantry staples most people have on hand. You do not need a mixer to make this cake, and the frosting is made in a pan while the cake cooks and then poured over the hot cake as soon as it comes out of the oven—breaking all traditional cake-making rules. No matter how this vintage (soon to be antique) cake recipe developed, it is beloved by millions for its taste and easy cooking instructions. Enjoy!

TEXAS SHEET CAKE

Servings: (14) 4-inch squares Prep Time: 15 minutes Cook Time: 22 minutes Equipment: (1) 18 x 13-inch jelly roll baking pan

Ingredients for Cake

• 2 cups all-purpose flour • 2 cups granulated sugar • 1/4 teaspoon salt • 1 cup (2 sticks) butter • 1 cup water • 4 tablespoons unsweetened cocoa powder • 1/2 cup buttermilk • 1 teaspoon baking soda • 1 teaspoon vanilla extract • 2 large eggs, lightly beaten

Ingredients for Frosting

• 1 cup (2 sticks) butter • 5 tablespoons unsweetened cocoa powder • 1 pinch salt • 7 tablespoons half and half (or whole milk) • 1 teaspoon vanilla • 5 cups powdered sugar • 1 cup pecans, chopped

Directions for Cake

1. Preheat the oven to 325 degrees F. Spray the pan with cooking spray. 2. Add the flour, granulated sugar, and salt to a large mixing bowl; set aside.

3. Use a medium-sized saucepan to heat the butter, water, and cocoa until it boils. Then remove it from the heat and pour it over the dry ingredients in the bowl. Stir until the mixture is well-mixed. Add the buttermilk, baking soda, vanilla, and eggs. Stir until blended well. Pour the mixture into the prepared pan.

Directions for Frosting

1. Use a large, clean saucepan to make the frosting. Melt the butter over medium heat and add the cocoa powder and salt. Stir to mix.

2. Remove from the heat and add half and half, vanilla, and powdered sugar. Mix well. Add the pecans and stir. Pour the frosting over the warm cake and then spread it with a spatula.

Sweet Tip

The frosting can be made without the pecans and will still be delicious. For much more additional information, photos, and even more recipes, go to Houseofelynryn.com

Noa’s Brida

Old Time Fiddling...

Home to Big Time Mountain Scenery

Plan a perfect fall getaway with cozy accommodations, great food, brilliant foliage and outdoor adventures. All in Galax, VA.

Address: 707 W. Pine St., STE#1100, Mount Airy Web: noasbridal.com • Email: noabridal17@gmail.com Monday: 12:00 pm – 4:00 pm Tuesday, Wednesday & Sunday: By appointment only Thursday: 11:00 am – 4:00 pm Friday: 11:00 am – 5:00 pm Saturday: 10:00 am – 5:00 pm We also o er Forma A ire!

Your Colorful Trip Begins at VisitGalax.com

SEPTEMBER National Chicken Month

If you asked my children their favorite things about my career with Cooperative Extension, embryology would likely top the list. Each year, our 4-H hatched eggs in an incubator for children to experience a chicken’s life cycle. It was exciting to watch the baby chicks peck their way out of a shell and go from a skinny, damp, little bird to a fluffy ball of soft yellow feathers. For children who did not grow up on a farm, this was such a valuable experience. My kids had the added benefit of visiting the office after hours to see and hold the new baby chicks while making sure they had plenty of food and water. Hearing the sweet chirps of a box of chicks brings back found memories. Past and present, chicken has a major role in Surry County’s economy. Poultry is our number one agricultural income generator. It employs over 1000 people and generates about 150 million dollars annually. We are very thankful for our many poultry producers who work hard so we can have chicken as a food source. Use these tips for handling and cooking your chicken safely:

BEFORE YOU COOK CHICKEN

• Select your nonperishables before placing refrigerated or frozen items in your grocery cart. • Do not buy food past "Sell-By," "Use-By," or other expiration dates. • Never choose meat or poultry in packaging that is torn or leaking. • Refrigerate raw chicken promptly. • Packaged fresh chicken may be refrigerated in original wrappings on a plate or pan on the bottom shelf of the refrigerator. You don’t want any juices to drip down on other foods in your refrigerator. • Freeze uncooked chicken if it is not to be used before the expiration date. • If properly packaged, frozen chicken will maintain top quality in a home freezer for up to 1 year. • Thaw chicken in the refrigerator – not on the countertop.

It takes about 24 hours to thaw a 4-pound chicken in the refrigerator. Cut-up parts, 3 to 9 hours. • Chicken may be safely thawed in cold water. Place chicken in its original wrap or water-tight plastic bag in

cold water. Change water often. It takes about 2 hours to thaw a whole chicken. Cook immediately after thawing. • For quick thawing of raw or cooked chicken use the microwave. Thawing time will vary. Cook raw chicken immediately after thawing. • Always wash hands, counter tops, cutting boards, knives and other utensils used in preparing raw chicken with hot, soapy water before they come in contact with other raw or cooked foods. • Sanitize cutting boards by using a solution of 1 tablespoon of unscented, liquid chlorine bleach in 1 gallon of water.

WHILE YOU'RE COOKING CHICKEN

• Do not wash chicken prior to cooking. Cooking to the appropriate temperature kills any harmful bacteria which may be present on the chicken. • Marinade raw chicken in a covered dish in the refrigerator.

Never reuse marinade that chicken has been soaking in on cooked chicken. • When barbecuing chicken outdoors, keep chicken refrigerated until ready to cook. Do not place cooked chicken on the same plate used to transport raw chicken to grill. • Always cook chicken well done, not medium or rare.

Use a meat thermometer and cook until the internal temperature reaches 165ºF.

AFTER YOU COOK CHICKEN

• Cooked, cut-up chicken is at its best refrigerated for no longer than two days. • To reheat leftovers, cover to retain moisture and to ensure that chicken is heated to 165º F. Bring gravies to a rolling boil before serving. • To transport cooked chicken, put it in an insulated container or ice chest until ready to eat. Keep below 40º F or above 140º F. • Perishable food should not be left out more than 2 hours at room temperature (1 hour when the temperature is above 90 ° F). • If you have a question about meat, poultry, or egg products, call the USDA Meat and Poultry Hotline toll free at 1-888-MPHotline (1-888-674-6854) Short on time? Try this yummy quesadilla recipe, which uses a purchased precooked rotisserie chicken. It’s perfect for back-to-school meals. Save the remaining shredded precooked chicken and add it to soups, salads, casseroles, and stir-fry. Freeze what you don’t use and have it ready for a quick meal another time.

CHICKEN QUESADILLAS

Servings: Makes 4 servings

Ingredients

• 1 cup skinless chicken, precooked and shredded • 2 tablespoons chunky tomato salsa • 1/4 cup onion, chopped • 1/4 cup green bell pepper, chopped • 1/2 cup Monterey Jack cheese, shredded • 4 whole-wheat tortillas

Directions

1. Mix chicken, salsa, onion, and green pepper. If you prefer cooked onions and peppers, heat vegetables until done before adding to the chicken and salsa. 2. Spray a skillet with cooking spray and place it on stove on medium heat until hot.

3. Place 1/4 of the chicken mixture on the bottom half of a tortilla and top it with 1/4 of the cheese. 4. Fold tortilla in half, top to bottom, covering filling. 5. Place tortilla in heated pan and brown for approximately 2 to 4 minutes. Turn tortilla over and brown other side.

6. Cut folded tortilla into 3-4 wedges. 7. Repeat steps 2-6 for remaining tortillas. 8. Serve with additional salsa if desired.

Sources: USDA, National Chicken Council and NC Expanded Foods and Nutrition Education Program (EFNEP)