Cookbook 2013 by AIM Media Indiana

2013

Holiday Cookbook

table of

contents Appetizers. . . . . . . . . . . . . 2 Breads and Breakfast. . . . . 4 Main Dishes. . . . . . . . . . . 13 Soups. . . . . . . . . . . . . . . . 24 Salads and Sides . . . . . . . 28 Desserts. . . . . . . . . . . . . . 34

Produced by The Republic Special Publications Department

333 Second Street, Columbus, Indiana 47201

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2013 COOKBOOK

Appetizers Baked Cheese Dip 8 ounces cream cheese (softened) 8 ounces shredded Swiss cheese ½ cup mayonnaise 2 teaspoons Dijon mustard 1 package Real Bacon Bits 1 teaspoon onion powder Mix all in large bowl and put in small baking dish. Top with ½ cup sliced almonds and bake 15 minutes at 400 degrees. Serve with crackers or vegetables. Leftovers can be kept in refrigerator and reheated a few seconds in microwave as wanted. Marcie Tompkins, Columbus

Chicken Jimmies 12 boneless, skinless chicken thighs (may use equivalent amount of breasts) 2 cups dry, seasoned bread crumbs ½ cup grated Parmesan cheese 1 teaspoon salt 1 teaspoon onion powder ¼ teaspoon cayenne pepper 2 sticks melted butter Preheat oven to 375 degrees. Cut chicken into ¼-inch slices. Mix bread crumbs, Parmesan cheese, salt, onion powder and cayenne pepper. Dip chicken into melted butter, roll in bread crumb mixture and place on ungreased cookie sheets (single layer). Bake 15 to 20 minutes, turning once. These may be made ahead and refrigerated or frozen before baking. Yield: about 80 pieces. My mom makes these every year for Christmas. Everyone looks forward to them, especially the grandchildren. Pam Hartley, Hartsville

Barb’s Chicken, Spinach, Stuffing Wraps 6 flour tortillas 2 cups fresh spinach, cut into small pieces 4 cups shredded cheese (your favorite) 3 cups stuffing mix (prepared) 2 cups grilled chicken breast (prepared) 12 tablespoons butter Honey mustard sauce (optional) Heat skillet with 1 tablespoon butter on medium heat. Take one tortilla and in the center add cheese, about ½ cup of stuffing mix, one small handful of spinach and about ¼ cup of grilled chicken breast. Roll up like a burrito. Place wrap into the skillet with the melted butter. Turn often to prevent burning, but cook until golden. Add butter as needed, up to 2 tablespoons per wrap. Remove wrap and repeat. Place wraps on serving dish and serve with honey mustard sauce. Barbara Castetter, Columbus

Cheese Ball 2 8-ounce packages cream cheese 2 tablespoons Worcestershire sauce 6 small green onion tops, chopped 2 tablespoons parsley flakes 2 teaspoons Accent 1 package chipped beef, finely chopped Mix all ingredients together except beef and parsley flakes. Form into a ball. Then roll in finely chopped beef/parsley flakes mixture. Wrap in wax paper, then foil and refrigerate. Laverne Casey, North Vernon

2013 COOKBOOK

Appetizers Cheese Spread 8 ounces cream cheese ½ cup mayonnaise ½ cup pecans, chopped ½ cup green olives, chopped 2 tablespoons olive juice Pepper Cream cheese; add ingredients in order listed. Refrigerate overnight. Mary Ann Bolin, Nashville

Shrimp Spread 8 ounces cream cheese ½ pint sour cream 1 package Good Seasons Italian dressing mix (dry) 1 tablespoon lemon juice 1 small can shrimp Mix together first four ingredients. Add shrimp and stir slightly. Chill overnight. Serve with assorted crackers. Mary Ann Bolin, Nashville

Blessing Mix

thanks and prayer) 1 cup candy corn (During the first winter, the Pilgrims were each allotted only 5 kernels of corn per day because food was so scarce.) 1 cup dried or candy fruits (Thanksgiving is the celebration of the harvest.) 1 cup peanuts or sunflower seeds (Seeds represent the potential of a bounteous harvest for the next season if they are planted and well tended.) In a large bowl mix all ingredients together. Other ingredients such as dry cereals, candies or marshmallows can also be added. Diane Powell, Columbus

Tuna Spread 2 5-ounce cans tuna in water ¾ cup mayonnaise ¾ teaspoon curry powder 1½ teaspoons soy sauce 1½ tablespoons finely chopped onion Mix well and serve on small crackers. Janet Homann, Columbus

Each ingredient in this snack mix symbolizes something associated with Thanksgiving. 2 cups Bugles corn snacks (shaped as a cornucopia) 2 cups pretzels (represent arms folded in

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Breads and Breakfast Cream Cheese Braids 1 8-ounce container sour cream ½ cup sugar ½ cup butter or margarine (cut into pieces) 1 teaspoon salt 2 packages yeast ½ cup warm water 2 large eggs, beaten 4 cups flour Heat first four ingredients in saucepan, stirring occasionally, until butter melts. Cool to 105 to 115 degrees. Combine yeast and warm water in large mixing bowl; let stand 5 minutes. Stir in sour cream mixture and eggs; gradually stir in flour (dough will be soft). Cover and chill at least 8 hours Divide dough into fourths. Turn out each portion onto a heavily floured surface and knead four to five times. Roll each portion into a 12-by-8 rectangle and spread each rectangle with ¼ cream cheese filling, leaving a 1-inch border around the edges. Carefully roll up, starting at long side; press seam and fold ends under to seal. Place seam side down on lightly greased baking sheets or parchment-covered sheets. Cut six lines across top of each loaf. Cover and let rise in a warm place, free from drafts, about one hour or until doubled in bulk.

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Bake at 375 degrees for 15 to 20 minutes or until lightly browned. Note: Braid may be frozen after baking. Thaw in refrigerator and glaze before serving. These are a Christmas morning tradition at our house. Cream Cheese Filling: 2 8-ounce packages cream cheese, softened ¾ cup sugar 1 large egg 2 teaspoons vanilla Beat all ingredients at medium speed with an electric mixer until smooth. Powdered Sugar Glaze: 2½ cups powdered sugar ¼ cup milk 2 teaspoons vanilla Stir all ingredients together and drizzle over top of warm loaves. Yield: 4 12-inch loaves. Pam Hartley, Hartsville

Cocoa Mix 2 cups instant dry milk powder ½ cup cocoa powder 1 cup sugar ½ teaspoon salt

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2013 COOKBOOK

Breads and Breakfast Mix together and store in an airtight container. To make 1 cup hot cocoa, mix ¼ cup dry mix and 1 cup boiling water. Laverne Casey, North Vernon

Cinnamon Flop Cake 1 cup sugar 2 cups flour 2 teaspoons baking powder 1 cup milk ½ cup melted butter Brown sugar Cinnamon Mix dry ingredients; add milk. Pour into two 8-by-8-inch pans. Drizzle butter over top. Bake at 350 degrees for 25 minutes. Serve warm. Mary Ann Bolin, Nashville

Salted Pretzel Buns 1½ cups warm water 1 package yeast 2 teaspoons salt 2 teaspoons sugar 4½ cups flour 4 tablespoons butter, melted Mix all ingredients together in mixer. Then cover with a damp towel and let rise until doubled in size, about 1 hour. Punch down and knead on a lightly floured surface 3 minutes. Divide into 8 equal pieces. Make

into balls and pinch the dough to the bottoms. Then with the palm of your hand open, roll the dough on the counter until it forms a bun shape and size. Place these on a sheet pan that is lined with parchment paper and oil the parchment paper. Let rise for 30 minutes or until doubled. Bring 8 cups of water to a boil in a large pan. Slowly add ¼ cup of baking soda to the water. The water will foam up. Take two of the buns and put them carefully in the boiling water. Cook for 30 seconds, turn over and cook the other side for 30 seconds. Remove with a slotted spoon to the pan and repeat until all buns have been water bathed. Preheat the oven to 425 degrees. Brush the buns with an egg wash of 1 egg and a teaspoon of water mixed well. Sprinkle with coarse salt. Bake on the middle rack in the oven for 15 to 20 minutes or until golden brown. Makes 8 large buns. Shawn Smith, Seymour

Easy Cinnamon Rolls 1 yellow cake mix 4½ cups flour 2 packages yeast 2½ cups lukewarm water 2 cups sugar

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2013 COOKBOOK

Breads and Breakfast 1 cup butter 3 tablespoons cinnamon 1 container cream cheese icing Mix cake mix, flour, yeast and water in the mixer; this will be a sticky dough. Cover the bowl with a warm wet towel and put in the oven with the light on. Let rise for 1 hour or until doubled. Use a small amount of flour and sprinkle over the dough, punch down and put it out onto a lightly floured counter. Knead dough lightly and then divide into two pieces. Roll out to a rectangle and spread melted butter over the dough. Sprinkle with cinnamon and sugar. Roll up jelly roll style and cut into 12 pieces. Place cut side down onto a greased pan and brush butter over tops. Repeat with the other half of dough. Let rise about 30 minutes or until doubled. Preheat oven to 350 degrees and bake for 20 minutes. Remove from oven and spread with cream cheese icing. You can make these different flavors by adding a large box of jello (orange, strawberry or lemon) and 1 cup of sugar. They are really good like this. Or you can use peanut butter (I think chunky peanut butter would be great) and then sprinkle tops with chopped peanuts. Makes 2 dozen large rolls. Shawn Smith, Seymour

Grandma Johnson’s Sweet Yeast Rolls 4½ cups flour ½ heaping cup sugar 1¼ cups warm water 2 large eggs, slightly beaten 1 teaspoon salt 1 package yeast Mix all ingredients together. Dough will be slightly sticky. Knead on a lightly floured surface until dough is smooth. Don’t use more than ¼ cup of flour when kneading. I usually just use about 2 tablespoons. Grease a large bowl and put the dough ball into it, turning to grease the entire ball. Let rise until doubled, about 1½ to 2 hours. Punch down dough and knead lightly. Make rolls and place them on a wellgreased pan. They should be about an inch apart because they are going to get bigger. When doubled in size, bake at 375 degrees in a preheated oven for 15 to 20 minutes, or until brown. Remove from oven and cool on a rack. Baste with butter while warm. Refrigerated Method: Make dough but don’t let it rise. Put in a well-greased bowl and turn the dough ball until it is all greased, then cover tightly with plastic wrap. Leave in the refrigerator

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2013 COOKBOOK

Breads and Breakfast up to 1 week. When you are ready t o cook these, take them out of the refrigerator and let them rest on the counter for about 20 minutes. Divide into 16 rolls and place on a well-greased pan. Put in the oven with the light on and place a bowl of hot water in the oven with them. The hot water just helps them to rise faster. You don’t have to use the hot water. Let rise until doubled, about 1 to 2 hours. Bake in a preheated oven at 375 degrees for 15 to 20 minutes or until brown. Baste with butter when they come out of the oven. Cinnamon Rolls: Use the dough recipe above but roll it out into a rectangle. Melt ½ cup of butter and brush about half of this on the dough. Mix 1½ cups of brown sugar ( you can use white sugar) and 3 tablespoons of cinnamon and sprinkle evenly over the dough. Roll up tightly jelly roll style. Pinch the edge to seal. Slice into 12 equal pieces and place cut side down 2 inches apart into large, well-greased baking dish. Brush tops with butter. Put in a warm place to rise until doubled. The rolls will be touching each other by the time they double in size. Preheat oven to 375 degrees and bake the rolls for 15 to 20 minutes or until browned. Remove from the oven and ice while hot with a store-bought cream cheese icing.

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The reason I use the canned frosting is because it is shelf stable without refrigerating. Don’t be intimidated by this recipe it is really very easy and no-fail. My grandmother used to make these every day for her family. I have never had these fail me yet. Shawn Smith, Seymour

Banana Pineapple Nut Bread 3 cups all purpose flour 2 cups sugar 1 teaspoon baking soda 1 teaspoon salt 1½ teaspoons cinnamon 1 cup chopped pecans or black walnuts 3 eggs, beaten 1½ cups vegetable oil 2 teaspoons vanilla 1 teaspoon banana extract 2 cups mashed ripe bananas (about 4 small bananas) 1 8-ounce can crushed pineapple, undrained Heat oven to 350 degrees. Grease loaf pans or bundt pan with nonstick spray. Combine all dry ingredients, stir in nuts and set aside. Combine remaining ingredients and add to dry ingredients, stirring just until moistened. Spoon batter into prepared pans. Bake for 50 to 60 minutes. This bread can be used with or without a glaze.

1C cornflakes (crushed) 1C raisins or dried cranberries 1/2 C chopped nuts 1 bag peanut/chocolate chips

Mix corn flakes, raisins, cranberries and nuts in large bowl. Melt chips in microwave and pour over corn flake mixture. Stir to coat well. Drop by tablespoon onto wax paper and leave until set.

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2013 COOKBOOK

Breads and Breakfast Almond Glaze: 2½ cups powdered sugar 3½ tablespoons milk or more 2 heaping tablespoons white chips melted in milk ¼ teaspoon almond extract ¼ teaspoon vanilla Mix powdered sugar, melted chips and milk, then add almond and vanilla extract. Stir and lightly glaze each loaf. The pineapple adds an unusual flavor and wonderful moistness to the recipe. It may be made in advance and frozen for 3 to 4 months. Joyce Underwood, Columbus

Date Nut Sweet Potato Bread 1 cup butter 1 ½ cups sugar 4 eggs 2 cups mashed, cooked sweet potatoes or canned pumpkin 3 cups sifted flour 1 teaspoon salt 2 teaspoons baking powder ½ teaspoon baking soda 1 teaspoon cinnamon 8 ounces diced dates ½ cup raisins 1 cup chopped pecans

Cream butter and sugar. Add eggs one at a time, beating well after each addition. Add sweet potato or pumpkin and mix well. Sift together dry ingredients. Add to pumpkin mixture and beat well. Add dates, raisins and pecans. Mix well. Makes 2 loaf pans. Grease pans well and bake at 350 degrees for 60 to 75 minutes until toothpick inserted in center comes out clean. Janet Homann, Columbus

Pawpaw Bread 1 cup pawpaw puree (see below) 1/3 cup shortening 2/3 cup sugar 2 eggs 1 ¾ cups flour 2 teaspoons baking powder ¼ teaspoon baking soda ¼ teaspoon salt In large bowl, cream shortening. Add sugar gradually and beat until fluffy. Add eggs, one at a time, beating well after each addition. Beat in pawpaw puree. In another bowl, sift together the remaining dry ingredients and add in four portions, beating smooth each time. Pour batter into a greased, floured loaf pan. Bake at 350 degrees for about 50 minutes or until a toothpick inserted into the loaf

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2013 COOKBOOK

Breads and Breakfast comes out clean. Cool on rack before slicing. Serve slices buttered or with cream cheese. Makes one loaf. Note: To vary the recipe, add 1 teaspoon pumpkin pie spice, ½ cup chopped pecans and ½ cup candied orange peel. Pawpaw puree: Use ripe pawpaws. Squeeze pulp out of skins and puree in a food mill. Sprinkle with lemon juice to prevent darkening in the proportion of 1 teaspoon lemon juice per cup of puree. Helena Gommel, Columbus

Oatmeal Muffins ¾ cup brown sugar 1 egg 1 cup oatmeal 1 cup flour 1/8 teaspoon salt ½ cup butter, melted 1 teaspoon baking powder 1 teaspoon baking soda 1 cup buttermilk ½ cup chopped dates Combine all ingredients and mix well. Fill greased muffin tins or paper cups half full. Makes 12 to 16 muffins. Bake at 400 degrees for 20 minutes. Janet Homann, Columbus

Sausage and Pepper Breakfast Strata Serves 6 1-pound loaf rustic bread ½ pound breakfast sausage 1 small yellow onion, finely chopped ½ orange bell pepper, chopped ½ green bell pepper, chopped 5–7 eggs 2 tablespoons milk Kosher salt and pepper ½ cup shredded sharp cheddar cheese 1 ounce cream cheese, cut into small pieces Preheat oven to 350 degrees. Use a sharp knife to carve out the top of the loaf of bread, leaving a ½-inch edge around the top perimeter of the loaf. Pull off the top crust of the bread and use your fingers to hollow out the center. Save the center of the bread for another use. Place hollowedout loaf on a parchment paper–lined cookie sheet. In a large skillet set over medium heat, cook the sausage until it starts to brown. Add onions, and continue to cook until the onions start to turn translucent, about 5 minutes. Add peppers, and continue to cook until onions are tender, about 5 minutes more.

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2013 COOKBOOK

Breads and Breakfast Beat eggs with milk and a pinch of salt and pepper. Spread sausage mixture into the bottom of the hollowed-out bread and top with cheddar cheese. Pour egg mixture over the top and dot with cream cheese. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes, then slice with a serrated knife and serve. CTW Features, adapted from “Celebrate Every Day” by Jaime Richardson, skirt! 2013

Date-Nut Bread Makes three 6-inch loaves 1 pound whole pitted dates 1 teaspoon baking soda 1 tablespoon unsalted butter, room temperature ¾ cup sugar 1 large egg, slightly beaten, room temperature 1 teaspoon pure vanilla extract ¼ teaspoon salt 2 cups all-purpose flour 1½ cups walnut halves or large pieces Preheat the oven to 325 degrees. Lightly coat the interior of three 6-inch loaf pans with nonstick baking spray. Set aside. Place the dates in a heatproof mixing bowl. Sprinkle with the baking soda. Pour 1¼

cups boiling water over the dates. Add the butter and, using a wooden spoon, mix just until the butter melts. Stir in the sugar, mixing until it begins to dissolve. Stir in the beaten egg, vanilla and salt. When blended, stir in the flour, a bit at a time. When all of the flour has been added, beat well to incorporate thoroughly. Stir in the walnuts. Scrape an equal portion of the batter into each prepared pan. Place in the preheated oven and bake for 10 minutes. Raise the temperature to 350 degrees and continue to bake for an additional 30 minutes, or until a cake tester inserted into the center comes out clean. Remove from the oven and invert onto a wire rack. Drop the breads from the pans and turn them right side up to cool. When cool, wrap in plastic film or aluminum foil and store, refrigerated, for up to 1 week. Bring to room temperature or reheat slightly before cutting and serving. CTW Features, adapted from “An American Family Cooks,” Welcome Books, 2013

Pumpkin Swirl Doughnuts Makes 3 dozen bite-size doughnuts 4 cups bread flour or unbleached all-pur-

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2013 COOKBOOK

Breads and Breakfast pose flour, plus more for rolling 1 tablespoon instant yeast ½ teaspoon nutmeg ¼ teaspoon ground ginger ¼ cup pure maple syrup 1 egg ¾ cup canned pumpkin ¾ cup warm water (110 degrees F) 2 tablespoons unsalted butter, melted ¾ teaspoon kosher salt ¼ cup powdered sugar 1 tablespoon ground cinnamon 3 tablespoons salted butter, at room temperature 8 cups vegetable oil, for frying Cream Glaze (recipe follows) In the bowl of an electric mixer fitted with the dough hook, combine flour, yeast, nutmeg and ginger. In a medium bowl, combine maple syrup, egg, pumpkin and water, and then pour into dry ingredients. Knead on low speed for 1 minute, then add melted butter and salt. Continue to knead for 10 minutes, or until the dough is smooth and elastic. Place dough on a lightly floured board and knead a few times by hand to form a smooth, cohesive ball. Place in an oiled bowl, cover and let rise for 40 minutes, or until doubled in bulk. Roll dough out onto a lightly floured board into an 18-inch square. Spread dough with

room-temperature butter. Mix sugar with cinnamon and sprinkle over the butter with a fine sieve. Using a sharp knife, cut the dough in half to make 2 rectangles. Roll up each rectangle lengthwise and pinch along the seam to seal in the cinnamon and sugar. Cut into 1-inch slices to make mini cinnamon rolls. Place on a lightly floured piece of plastic wrap or parchment paper and cover with plastic. Pour oil into a heavy-bottomed stockpot and set over medium-high heat. When oil reaches 350 degrees, fry doughnuts — about 4 or 5 at a time — until lightly golden, about 1 minute on each side. Remove from oil with a slotted spoon and let cool slightly on a paper towel. Dip in glaze and allow to cool on a cooling rack. Cream Glaze: 2 cups powdered sugar 6–8 tablespoons heavy cream 1 teaspoon pure vanilla extract Mix together the powdered sugar, cream and vanilla, and whisk until smooth. Add more liquid as necessary to make a smooth, runny glaze. CTW Features, adapted from “Celebrate Every Day” by Jaime Richardson, skirt! 2013

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2013 COOKBOOK

Breads and Breakfast Crème Brûlée French Toast 2 Tahitian vanilla beans, scraped clean 4 large eggs ½ cup whole milk ½ cup heavy cream Six 1-inch-thick slices of stale brioche left uncovered for one day with crusts removed 1/2 cup packed light brown sugar 8 tablespoons unsalted butter, plus 1 tablespoon for browning bread Pure Vermont maple syrup and confectioners’ sugar for topping In a medium bowl, combine the vanilla, eggs, milk and cream. Lay the bread slices out in a shallow dish and pour the mixture over them. Refrigerate until cold. Remove the bread from the mixture and set aside.

When the butter starts to foam, add the slices of bread to the pan, caramel side down. Reduce the heat slightly and cook for 2 to 3 minutes, until crisp and golden brown. Transfer the toast to a sheet pan, caramel side down, and bake in the oven until it puffs up like a soufflé, is warm in the center and golden brown on top, about 10 minutes. Slice each piece of bread in half and arrange 3 half slices on four plates, caramel side up. Serve with seasonal fruit and warm maple syrup, and dust with confectioners’ sugar, if desired. Serves 4. CTW Features, adapted from “Made in America: Our Best Chefs Reinvent Comfort Food,” Welcome Books, 2011

Preheat the oven to 350 degrees. Heat the remaining tablespoon of butter in a heavy-bottomed skillet over medium heat.

Photo by Lucy Lean

In a small saucepan, heat the sugar over medium heat until it caramelizes and forms a soft ball, 240 degrees on a candy thermometer. Turn off the heat and add the 8 tablespoons of butter. Stir with a wooden spoon until you have a nice caramel. Pour into the bottom of a 13-by-9-by-2-inch baking dish and, while still warm, place the slices of soaked bread onto the caramel. Cool, cover and refrigerate overnight.

Crème Brûlée French Toast

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Main Dishes Baked Ziti 1 pound ziti or penne pasta 2 24-ounce jars spaghetti sauce 6 ounces provolone cheese, sliced 6 ounces mozzarella cheese, shredded 1 ½ cups sour cream 1 pound ground beef or Italian sausage 1 onion, chopped 2 tablespoons grated Parmesan cheese Cook pasta according to package directions. Drain. Brown ground beef and onion over medium heat. Add spaghetti sauce; simmer 15 minutes. Layer as follows in 9-by-13 baking dish: half the ziti, all of provolone, all of sour cream, half the spaghetti sauce, remaining ziti, all of mozzarella and remaining sauce. Top with Parmesan cheese. Bake at 350 degrees for 30 minutes or until bubbly and cheeses are melted. Pam Hartley, Hartsville

Cavatini 1 pound hamburger ½ pound sausage 1 6-ounce package pepperoni 1 jar mushrooms Mozzarella cheese 1 3-pound jar Ragu Garden Style 1 cup curly noodles 1 cup mostaccioli noodles

Preheat oven to 350 degrees. Precook noodles. Brown hamburger and sausage. Drain. Add mushrooms and Ragu sauce. Combine noodles and meat sauce. Place in 9-by-13-inch pan. Top with cheese. Bake until cheese melts and sauce bubbles, about 30 minutes. Serves 10. Laverne Casey, North Vernon

Baked Macaroni and Cheese 2 cups large elbow macaroni 1 pound Velveeta cheese 6 slices American cheese 1 9-ounce can Fritos mild cheese dip 6 ounces shredded cheddar cheese 2 ½ cups milk Pepper to taste Cook macaroni until tender. Cut Velveeta and American cheese into 1-inch squares. Melt in microwave with Fritos cheese dip and cheddar cheese, stopping to stir occasionally. After cheese has started to melt, add milk and pepper. Continue to melt. Drain macaroni and add to cheese mixture. Pour into greased baking dish, cover and bake at 350 degrees for 15 minutes. Uncover and bake 15 more minutes. You can add crumbled Ritz crackers, coated with a little margarine, to the top of this recipe before baking. Joyce Underwood, Columbus

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2013 COOKBOOK

Main Dishes Joyce’s Beef and Noodles 1 chuck pot roast 1 package Lipton beef and onion soup mix 1 can beefy mushroom soup (with the beef cubes in soup removed) Half of 16-ounce bag extra wide egg noodles Put a little water in the bottom of pan. Put roast in pan and sprinkle the top with the beef and onion soup mix. Cook pot roast about 2 hours or until tender at 300 to 325 degrees depending on size of the roast. Remove from pan and set aside. When roast has cooled somewhat, use kitchen scissors to cut into 1-inch cubes. Meanwhile combine the beefy mushroom soup with the roast broth after the fat has been drained off. Stir in egg noodles. Cook until tender. Then add the cubes of roast to the noodle mixture. Joyce Underwood, Columbus

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2 tablespoons lime juice 1½ pounds sliced chicken Fajita: 3-4 tablespoons olive oil ½ cup sliced onion ½ cup chopped green onion 1 cup sliced red bell pepper 8 warmed large flour tortillas 1 sliced avocado Salsa Sour cream Shredded cheddar cheese Quickly sauté onions and peppers in oil until lightly browned; remove from pan. Sauté meat until well coated with glaze, about 10 minutes. Toss in the vegetables and reheat. Spoon into tortillas with avocado, salsa, sour cream and cheese. Serves 4-6. Kammy Simonton, Columbus

Lemon Chicken Breasts 2 tablespoons flour ½ teaspoon salt ½ teaspoon pepper 4 boneless, skinless chicken breast halves (about 5 ounces each) 1 tablespoon olive oil 2/3 cup chicken broth ¼ cup fresh lemon juice 1 tablespoon capers (optional) 1 tablespoon chopped parsley

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Main Dishes Put flour, salt and pepper in a plastic food bag; shake to mix. Add chicken, close bag and shake to coat. Heat oil in a large skillet over medium-high heat. Add the chicken and cook, turning breasts once, about 6-8 minutes until chicken is cooked through completely. Remove to a platter or dinner plates. Add broth and lemon juice to skillet. Cook, scraping up any browned bits on bottom of skillet, 2 minutes or until sauce is reduced slightly. Stir in capers and parsley; pour over chicken. Serves 4. Kammy Simonton, Columbus

Boeuf Bourguignon 1 tablespoon good olive oil 2 pounds chuck beef cut into 1-inch cubes Kosher salt Freshly ground black pepper 1 pound carrots, sliced diagonally into 1-inch chunks 2 yellow onions, sliced 2 teaspoons chopped garlic (2 cloves) ¾ cup red wine vinegar 1 64-ounce bottle grape juice (may not use it all) 2 cups beef broth 1 tablespoon tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 pound fresh mushrooms, stems dis-

carded, caps thickly sliced 8-10 Yukon gold potatoes (or red potatoes) ¼ cup unsalted butter at room temperature 3 tablespoons all-purpose flour Preheat oven to 325. Pat dry beef cubes, salt and pepper them, and brown in olive oil in a Dutch oven, or something with a lid that you can start on the stove and transfer to the oven. Take out beef and put on a plate that will catch all the juices and let sit while you saute veggies. Saute sliced onions and carrots in the beef fat until onions get translucent and then add garlic for just a minute so it doesn’t burn. Add red wine vinegar and scrape the bottom of the pan to deglaze. Put meat back into the pot, add beef broth and then enough grape juice to almost cover everything. The tips of veggies and beef should barely come up above the liquid. Add tomato paste and thyme and stir in. Bring just to a simmer, then cover with a tight-fitting lid and put in the oven for 3-4 hours.

2013 COOKBOOK

Main Dishes Meanwhile, brown mushrooms by patting them dry, add a little butter and olive oil to the pan and saute them until nice and brown. In a separate pot, boil potatoes until tender. When meat and veggies are tender, bring them out and strain them so the liquid drains into a sauce pan. Then bring the sauce to a simmer and take softened butter and add 3-4 tablespoons of flour and beat the flour and butter together. Add to the sauce a little at a time while whisking until the sauce thickens up. Pour sauce back into the pot with meat and veggies and then add the mushrooms and stir. Toast some French bread and then rub the slices with a cut piece of garlic. Serve boeuf bourguignon over the boiled potatoes, with garlic-rubbed bread and a fresh salad on the side. I first made this dish for a special family dinner in April 2013. It was devoured so quickly we knew we needed to add it to our recipe collection. A slow-cooked beef stew, this is a hearty winter dish that is filling and melt-in-your mouth delicious. Jasmyn Nehring, Columbus

Crunchy Baked Pork Tenderloin 1 pound pork tenderloin, cut crosswise into 1-inch medallions ¼ cup melted butter ¼ cup mayonnaise 4 to 5 teaspoons prepared mustard 1¼ cups crushed herb seasoned stuffing mix Flatten tenderloin pieces into ½ -inch thickness. Combine butter, mayonnaise and mustard and dip tenderloin pieces in. Roll in crumbs. Place in greased 9-by-13inch pan. Bake uncovered at 425 degrees for 10 to 12 minutes or until juices run clear. Boneless chicken breast halves may be substituted for pork. Serves 4. Mary Ann Bolin, Nashville

Crockpot Chicken and Dumplings 4 skinless boneless chicken breast halves 2 tablespoons butter 2 (10.75-ounce) cans condensed cream of chicken soup 1 onion, finely diced 2 (10-ounce) cans of biscuit dough torn into pieces Place chicken, butter, soup and onion in a slow cooker. Fill with enough water to cov-

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2013 COOKBOOK

Main Dishes er and cook 5 to 6 hours on high. About 30 to 45 minutes before serving place torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in center. Mary Ann Butler, Columbus

Slow Cooker Chicken 1 package dry Italian salad dressing mix 1 8-ounce package cream cheese 1 can golden cream of mushroom soup 1 package boneless chicken breasts (about 4) Mix the first 3 ingredients and place in crockpot. Place chicken on top. Cook 4 to 5 hours. Serve over cooked rice. Mary Ann Butler, Columbus

Salmon Patties 1 (14¾-ounce) can pink salmon 2 eggs Salt and pepper to taste 1 sleeve saltines crackers (crushed) Drain and clean salmon; remove bones. Flake with fork. Lightly beat eggs; add salmon, salt, pepper and crushed crackers. Mix well, form into 6 to 8 patties. Sauté in pan with oil until browned. Mary Ann Butler, Columbus

Everyone’s Favorite Johnny Marzetti 1 pound ground beef 1 teaspoon dried parsley 1 14.5-ounce can diced tomatoes ½ tablespoon minced onion ½ teaspoon paprika ½ teaspoon chili powder 1 small can tomato paste ¼ teaspoon oregano 1/8 teaspoon pepper ¼ teaspoon garlic powder 1 small can mushrooms Grated cheddar cheese 1 to 1½ cups cottage cheese 8 ounces noodles, cooked and drained Brown meat and remove grease. Add rest of ingredients and mix well. Put in a greased 2 ½ quart casserole and top with more cheddar cheese. Bake at 350 degrees for 35 minutes. May put in two smaller casserole dishes and freeze one before baking. Janet Homann, Columbus

Honey-Mustard Chicken 4 boneless skinless chicken breast halves (4 ounces each) 1 cup dry bread crumbs 1 teaspoon plus 2 tablespoons Dijon mustard, divided 3 tablespoons honey

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2013 COOKBOOK

Main Dishes 2 tablespoons butter Flatten chicken to ¼-inch thickness. In a shallow bowl, combine bread crumbs and 1 teaspoon of mustard. In another shallow bowl, combine honey and remaining mustard. Dip chicken in honey-mustard mixture, then coat with crumbs. In a nonstick skillet, cook chicken over medium heat in butter for 4 to 6 minutes on each side or until chicken juices run clear. Yield: 4 servings. Sherry Fisher, Seymour

Italian Pasta Casserole 2 cups uncooked spiral pasta ½ pound lean ground beef (90 percent lean) ½ pound Italian turkey sausage links, casings removed 1 small onion, finely chopped 1 garlic clove, minced 2 cans (14½ ounces each) Hunt’s diced tomatoes, undrained 1/3 cup tomato paste ¾ teaspoon Italian seasoning ½ teaspoon chili powder ¼ teaspoon dried oregano 1/8 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon dried thyme 1/8 teaspoon pepper

2 ounces sliced turkey pepperoni 1 cup (4 ounces) shredded part-skim mozzarella cheese Cook pasta according to package directions. Meanwhile, crumble beef and sausage into a large skillet; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomatoes, tomato paste and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pasta; stir in meat mixture and pepperoni. Transfer half of the pasta mixture to a 2-quart baking dish coated with cooking spray. Sprinkle with half of the cheese; repeat layers. Cover and bake at 350 for 20 to 25 minutes or until bubbly. Yield: 6 servings. Sherry Fisher, Seymour

Italian Crockpot Chicken 2 to 4 chicken breasts 1 packet Italian seasoning 1 can cream of chicken 1 8-ounce package cream cheese, room temperature Stir cream cheese, cream of chicken and seasoning in crockpot. Add chicken. Start on low for 30 minutes. Stir mixture again.

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Main Dishes Cook on high for 4 to 6 hours. Serve over pasta or rice. Alyson Dunfee, Columbus

Hawaiian Barbecue 4 to 6 chicken breasts 1 bottle Hawaiian style barbecue 1 20-ounce can chunk pineapple (drained) Spray crockpot with cooking spray. Place chicken in crockpot and cover with barbecue sauce. Top with pineapple chunks. Cook on high for 2 to 3 hours or low for 4 to 6 hours. Shred chicken and serve over rice. Alyson Dunfee, Columbus

Italian Chicken Bake 4-6 raw chicken breasts 6-8 new red potatoes, halved or quartered 2 cans green beans, drained (can use fresh or any other green vegetable) 1 package Italian dressing mix 1 stick butter, melted Put chicken breasts in a 9-by-13 dish. Top with green beans and potatoes. Sprinkle with Italian dressing mix. Pour melted butter over all. Cover with foil. Bake at 350 for 1 hour. Take foil off the last 10 to 15 minutes. Diane Powell, Columbus

Tuna Delight 2 5-ounce cans tuna, drained 1 15-ounce can peas, drained 6 eggs, chopped Mayonnaise to taste In a big bowl, mix tuna and peas. Add eggs. Stir together. Add mayonnaise to taste. Serve with crackers as a snack or on a sandwich. Karen Carroll, Hartsville

Chicken or Turkey Casserole 2 cups cooked chicken or turkey, chopped 1 can French-style green beans, drained 2 stalks celery, chopped 1 small onion, diced 1 can cream of chicken soup Â˝ cup light Miracle Whip salad dressing 1 6-ounce box Uncle Benâ&#x20AC;&#x2122;s Long Grain and Wild Rice (original recipe), cooked Mix all ingredients and bake in a covered casserole for 30 minutes at 350 degrees. This is a good way to use leftover Thanksgiving turkey. It freezes well and is also nutritious. Marie Clouse, Hope

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2013 COOKBOOK

Main Dishes Serves 6 ¼ cup plus 2 tablespoons pomegranate molasses 2 tablespoons Dijon mustard 2 tablespoons minced garlic 1 teaspoon ground coriander 1 teaspoon coarse salt 8 grinds black pepper 1 3-pound beef brisket 3 tablespoons vegetable oil 2 red onions, halved and cut into ½-inchthick rings 3 tablespoons tomato paste 3 tablespoons all-purpose flour ½ cup red wine, such as Zinfandel 14-ounce can whole peeled tomatoes, with juices ½ cup low-sodium chicken stock ¼ cup fresh-squeezed, strained orange juice 2 tablespoons honey ¾ cup pomegranate seeds Put ¼ cup of the pomegranate molasses, mustard, garlic, coriander, salt and pepper in the slow cooker and use a wooden spoon to mix well. Add the meat and turn to coat with the mixture (use your fingers to smear the mixture all over the meat).

Photo by Andrew Hugh Purcell

Brisket with Pomegranate, Red Wine and Caramelized Onions

Heat 2 tablespoons of the oil in a 10-inch, heavy sauté pan over medium heat. When hot, add the onions and cook, stirring occasionally, until golden brown, limp and sweet, about 20 minutes. Discard any strips of red onion skin that separate from the flesh. Pour the onions on top of the meat. Add the remaining tablespoon of oil, plus the tomato paste and flour to the pan. Stir until no white flour is visible, about 1

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2013 COOKBOOK

Main Dishes

Cover and cook on low until tender, about 8 hours. Carefully transfer the meat to a cutting board and let rest for about 10 minutes. With a large shallow spoon or ladle, skim the fat off the top of the cooking juices. Cut the meat against the grain into roughly 1/3-inch-thick slices, mix it back into the sauce and serve, garnished, with the pomegranate seed. CTW Features, adapted from “YearRound Slow Cooker: 100 Favorite Recipes for Every Season,” The Taunton Press, 2013

Pork Loin Roast with Dried Fruit, Orange and Sage Serves 6 to 8 3½ pounds boneless pork loin roast 1 cup fresh-squeezed, strained orange

Photo by Andrew Hugh Purcell

minute. Remove the pan from the heat and carefully add the wine; return the pan to the heat, raise the heat to high and simmer for about 2 minutes, whisking into a smooth, thick sauce. Add the remaining 2 tablespoons pomegranate molasses, the tomatoes with juices, stock, orange juice and honey, and use a potato masher to gently mash the tomatoes. Boil until smooth and relatively thick, about 4 minutes, then pour over the meat-onion mixture.

Pork Loin Roast with Dried Fruit, Orange and Sage

juice, divided ¼ cup plus 1 teaspoon Dijon mustard 2 tablespoons light brown sugar 1 teaspoon dried sage 2¼ teaspoons coarse salt 15 grinds black pepper 7 dried pears 10 dried apricots 3 tablespoons unsalted butter 3 tablespoons vegetable oil

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Main Dishes 2 large sprigs fresh sage, tied together with kitchen twine 2 cups finely chopped red onions 1 tablespoon freshly grated ginger 1 tablespoon minced garlic 3 tablespoons all-purpose flour ½ cup red wine, such as Pinot Noir ½ cup low-sodium chicken stock Using a sharp knife, slice through the pork horizontally to form a pocket, not cutting all the way to the end (leave a 1-inch section uncut). In a small bowl, mix together ¼ cup each of the orange juice and mustard, 1 tablespoon of the brown sugar and the sage. Spread this mixture evenly all over the inside and outside of the pork. Sprinkle the inside and outside of the pork evenly with 2 teaspoons of the salt and all of the pepper. Evenly place the dried fruits inside the pork, then use kitchen twine to tie up the roast (with at least four horizontal ties and one long vertical one) to keep the pork closed and the filling inside. Heat 1 tablespoon each of the butter and oil in a 12-inch, heavy sauté pan (that fits the meat) over medium-high heat. When hot but not smoking, add the pork and cook until golden brown on both sides, turning over halfway through, about 10 minutes total (you’ll probably need to add

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2 tablespoons more oil during this process to keep the pan lubricated). Transfer the pork to the slow cooker (cutting off any burnt kitchen twine) and nestle in the sage bundle. Since your sauté pan will likely have some burned bits, don’t use it; instead, heat the remaining 2 tablespoons butter in a 10inch, heavy frying pan over medium-high heat. When melted, add the onions, ginger and garlic and sauté until the onions have softened, about 3 minutes. Stir in the flour and cook until it’s no longer visible, no more than 1 minute. Remove the pan from the heat and add the wine. Return the pan to the heat and raise the heat to high. Boil the mixture for 2 minutes, stirring, until the sauce thickens and most of the alcohol cooks off. Stir in the remaining 2/3 cup orange juice, remaining 1 tablespoon brown sugar, remaining 1 teaspoon mustard, remaining ¼ teaspoon salt and stock. Pour over the meat in the slow cooker, covering it. Cover and cook on low just until tender, about 4 hours (check after 3½ hours, as you don’t want the lean meat to overcook and be tough). Cut off the twine and slice the meat, serving it with the cooking juices. CTW Features, adapted from “Year-

2013 COOKBOOK

Main Dishes Round Slow Cooker: 100 Favorite Recipes for Every Season,” The Taunton Press, 2013

Grilled Filet Mignon with Stella Artois Onion Fennel Compote 1 fennel bulb, trimmed and quartered 2 medium red onions, quartered 1/3 cup extra-virgin olive oil Salt and pepper to taste 1 cup water ½ cup Stella Artois Premium Lager Pinch of cayenne pepper 2 ears of corn, shucked and cut into 2-inch pieces 3 red bell peppers 12 asparagus, trimmed 4 8-ounce filet mignons Preheat oven to 350 degrees. Combine fennel and red onion in roasting pan. Drizzle with 2 tablespoons olive oil. Season with salt and pepper and toss. Add 1 cup of water to the pan, cover tightly with foil and roast in the preheated oven for 40 minutes or until cooked through. Reserve 1/3 of the fennel mixture in a large bowl and transfer the rest to a food processor. Add cayenne pepper and process until pureed, then add Stella Artois Premium Lager and blend.

Preheat grill. Grill corn, peppers and asparagus, rotating until lightly browned on all sides. Cut corn from cob, transfer to bowl of roasted vegetables. Peel and core peppers, cut into strips and add to bowl. Cut asparagus into 2-inch pieces and add to bowl with remaining olive oil, salt and pepper to taste. Grill steaks until desired doneness. Arrange a spoonful of the pureed vegetables on each of four plates, top with grilled filet and arrange a spoonful of the vegetable salad next to each steak. Serves 4. Submitted by Bartholomew County Beverage

BUDWEISER B.B.Q., BACON WRAPPED ANGUS BEEF TIPS 1½ pounds certified Black Angus strip 12 slices Applewood smoked bacon 1 bottle Budweiser B.B.Q. Sauce 12 wood skewers, 4-5 inches long Soak skewers overnight in Budweiser beer. Cut Angus strip into 12 equal pieces – about a 2-by-2-inch cube. Wrap each cube with a slice of bacon and skewer individually. Cook on a medium open flame; baste with Budweiser B.B.Q. Sauce while cooking. Cook until bacon gets crispy on the outside. Serves 4. Submitted by Bartholomew County Beverage

2013 COOKBOOK

Soups White Chicken Chili 1¼ pounds boneless, skinless chicken breast 2 15-ounce cans great northern beans 1 can corn, drained 1 envelope taco seasoning 1 4½-ounce can green chilies 1 can cream of chicken soup 1 can chicken broth ½ cup sour cream 1 pound smoked sausage, sliced Shredded cheese Green onions, optional Place chicken in crockpot and top with beans and corn. In a bowl combine taco seasoning, chilies, soup and chicken broth. Pour over the top of chicken. Cook on low for eight to 10 hours. Add the smoked sausage the last 30 to 60 minutes. Before serving, stir to gently break up chicken; stir in sour cream. Serve topped with green onions and cheese. Pam Hartley, Hartsville

Loaded Baked Potato Soup 4 large baking potatoes 2/3 cup butter or margarine 6 cups milk 2/3 cup flour ¾ teaspoon salt ½ teaspoon pepper

4 green onions, sliced 12 slices bacon, fried and crumbled 1½ cups shredded cheddar cheese 8 ounces sour cream Bake potatoes at 400 degrees for one hour or until soft. Cool, scoop from skin and cut up. Melt butter; add flour and stir until smooth. Cook one minute, stirring constantly, until thick and bubbly. Add potato pulp, salt, pepper, 2 tablespoons onion, ½ cup bacon and 1 cup cheese. Cook until hot. Stir in sour cream. Add extra milk if necessary for desired thickness. Serve with remaining bacon and cheese. Pam Hartley, Hartsville

Sausage and Lentil Soup 1 pound Italian sausage 1 large onion, chopped 1 stalk celery, chopped 2 large carrots, chopped 1 small zucchini, chopped 6 cups chicken broth 2 (14 ½-ounce) cans diced tomatoes, undrained 2-3 garlic cloves 1 teaspoon salt 2 cups dry lentils ½ teaspoon black pepper ¼ teaspoon red pepper flakes ¼ teaspoon basil ½ teaspoon oregano

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2013 COOKBOOK

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Soups 1 tablespoon parsley ¼ teaspoon thyme Parmesan cheese Brown sausage; drain off fat. In a large pot, combine all ingredients and bring to a boil. Reduce heat; cover. Simmer for about one hour or until lentils are tender. Add water if necessary, for desired consistency. Sprinkle with Parmesan cheese. Serves 6-8. Kammy Simonton, Columbus

Cauliflower Soup ½ head of cauliflower ¼ cup chopped onion 2 carrots, chopped 4 small potatoes, diced 32 ounces chicken broth 1 teaspoon garlic powder 1 teaspoon salt and pepper Enough water to just cover the vegetables 4-inch piece of Velveeta cheese 1 pound hot breakfast sausage, browned Cut all the vegetables into equal pieces, add the broth, water and seasoning. Boil until vegetables are done. Put all this into a blender a little at a time and purée. Put back onto the pan and add the sausage and Velveeta. Let the cheese melt and serve. Shawn Smith, Seymour

Curried Chicken, Wild Rice and Apple Soup 4 cups cooked, coarsely chopped chicken (I bake chicken breasts) ½ cup slivered almonds, lightly toasted 3 tablespoons butter 3 tablespoons olive oil 2 onions, finely chopped 2 garlic cloves, finely chopped 3 ribs of celery, finely chopped 2 tablespoons of sweet or mild curry powder ¼ teaspoon cayenne pepper 1 cup golden raisins 1 28-ounce can chopped tomatoes in juice 8 cups vegetable broth 2 cups wild rice, cooked 2 Golden Delicious apples, cored and cut into small chunks 2 tablespoons lemon juice Salt and freshly ground black pepper In a large bowl, combine the cooked, chopped chicken and slivered almonds. Mix well and set aside. In a 4½-quart Dutch oven over mediumhigh heat, melt the butter with the olive oil until hot. Add the onions, garlic and celery. Cook, stirring often, until the onions begin to wilt, about 5 minutes. Stir in the curry powder and the cayenne pepper. Cook for

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2013 COOKBOOK

Soups Chicken Potato Soup

2 minutes. Add the raisins and the tomatoes with their juice. Cook for 10 minutes, stirring often to prevent sticking. Add the vegetable broth, wild rice and apples. Stir in the cooked chicken and the almonds. I add the lemon juice last. Bring to a boil, reduce the heat and simmer for 3 to 5 minutes, or until the apples are crisptender. Season to taste with salt and pepper. Serve hot. Better the next day. Cate Hyatt, Columbus

Onion Soup 3 large onions, thinly sliced ¼ cup butter 4 cups beef broth (Canned is fine. Better than bouillon.) 4 thick slices French bread 4 ounces Swiss or Gruyere sliced cheese Grated Parmesan cheese Pepper to taste Saute onions in covered saucepan in butter over low heat until tender, stirring occasionally. Add broth and pepper. Bring to a boil, simmer for 15 minutes. Meanwhile, toast bread and arrange it on a baking sheet, topped with cheese slices and sprinkled with Parmesan cheese. Bake 2 to 3 minutes until cheese melts. Ladle soup into bowls, top with cheesy toast. Serves 4. Pat Martin, Seymour

¼ cup butter 2 tablespoons finely chopped onion 1 cup diced celery 1 cup diced carrots 2 cups diced potatoes 2 cups chicken broth 1 15-ounce can creamed corn 1 cup chopped cooked chicken 1 tall can evaporated milk ¼ teaspoon paprika 1/8 teaspoon ginger 1/8 teaspoon pepper 2 tablespoons dried parsley Melt butter over low heat. Add onion, celery and carrot. Cook until onion is transparent. Add potatoes and broth. Simmer until potatoes are tender. Add corn, chicken, milk and seasonings. Heat thoroughly. Serve hot. Janet Homann, Columbus

Speedy Chicken Noodle Soup 2-pound rotisserie chicken 2 tablespoons olive oil 1 teaspoon garlic powder ½ teaspoon cumin ½ teaspoon smoked paprika 1 teaspoon dried thyme 1 medium yellow onion, diced 1 pound frozen blend of peas, carrots

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2013 COOKBOOK

Soups simmer. Season with salt and pepper, then stir in the parsley. Servings: 6. AP Food Editor J.M. Hirsch

Associated press

Michelob AmberBock Sweet Potato Chowder

Speedy Chicken Noodle Soup

and corn kernels 2 quarts chicken broth 1 cup elbow pasta Salt and ground black pepper 1/2 cup chopped fresh parsley Remove the meat from the chicken, then use your fingers to pull any large pieces into bite-size chunks. Set aside. In a large saucepan over medium-high, heat the oil. Add the garlic powder, cumin, paprika and thyme. Heat the seasonings for 30 seconds, then add the onion. Saute for 5 minutes, then add the frozen vegetables. Saute for another 5 minutes. Add the broth and bring to a simmer. Add the pasta and cook for 7 to 8 minutes, then add the chicken meat and return to a

2 quarts chicken stock, strong flavor 2 onions, small dice 1 teaspoon kosher salt 1 pound smoked pepper bacon (cooked and crumbled) 24 ounces Michelob AmberBock 2 pounds sweet potatoes (canned) 2 pounds diced roasted maple sweet potatoes In a medium pot, on medium heat, combine the chicken stock, onions and canned sweet potatoes. Let this cook for about 30 minutes; stir frequently. Turn down heat to a low simmer. With a large spoon or wire whisk, break up the pieces of sweet potato in the soup and try to get it as smooth as possible. Add the salt, beer and crumbled bacon. Let cook for another 30 minutes; stir frequently. Add the roasted maple sweet potatoes; let cook about 15 more minutes. If the chowder is too thick, you may add more beer. If you add more beer, let the chowder cook 10 more minutes and serve. Submitted by Bartholomew County Beverage

2013 COOKBOOK

Salads and Sides Loaded Cauliflower 1 head cauliflower, broken into florets 4 ounces cream cheese ½ cup sour cream ¼ cup chives ¼ cup Parmesan cheese, shredded 3 or 4 slices bacon, fried and crumbled 1 cup cheddar cheese, shredded Cook cauliflower until tender. Drain and mash slightly with potato masher, leaving some small chunks. Stir in cream cheese, sour cream, chives, Parmesan and bacon. Spread in casserole dish and top with cheese. Bake at 350 degrees for 30 to 35 minutes. I use everything light, and it is still wonderful. I made this three times the first week I got the recipe. People who don’t like cauliflower would even like it. Pam Hartley, Hartsville

Skillet Salad 2 tablespoons butter ¼ cup onion, diced ½ cup celery, diced ½ cup green pepper, diced 1 teaspoon salt 1 cup fresh tomatoes, diced Dash pepper 2 cups cabbage, shredded ½ teaspoon sugar

Melt butter in skillet. Add remaining ingredients. Cover and simmer for 15 minutes or until vegetables are tender. Serves 6. Laverne Casey, North Vernon

Hash Brown Casserole 2 large packages (30 ounce) hash brown potatoes, thawed ½ pound shredded American cheese 1 medium onion, chopped 8 ounces sour cream 1 can cream of chicken soup 1 can cream of potato soup 1 stick margarine, melted 1 teaspoon salt ¼ teaspoon pepper 1 tube Ritz crackers, crushed ½ stick margarine, melted Combine first six ingredients in bowl. Add stick of melted margarine, salt and pepper. Pour into lightly greased 9-by-13-inch baking dish. Spread until smooth. Combine Ritz crackers with remaining margarine and sprinkle over casserole. Bake at 350 degrees for 45 minutes covered and 15 minutes uncovered. Joyce Underwood, Columbus

Festive Cranberry Salad 3-ounce package orange gelatin 3-ounce package raspberry gelatin

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2013 COOKBOOK

Salads and Sides 1 package gelatin 2 cups boiling water 16-ounce can whole cranberry sauce 14-ounce can crushed pineapple 16-ounce can mandarin oranges, drained Dissolve gelatin in boiling water. Add cranberry sauce and crushed pineapple with juice; mix well. Chill until slightly thickened and stir in oranges. Pour into a 9-by-13inch dish and refrigerate. Mary Ann Butler, Columbus

Cilantro-Lime Rice 8 cups water 2 cups Basmati rice 2 tablespoons lime juice ½ cup chopped cilantro ¼ teaspoon salt Bring water to a boil in large pot. Stir in rice. Cook uncovered at a medium boil for 12 minutes; drain rice. Put rice back in pot. Stir in lime juice, cilantro and salt. Makes 6 cups. You can cut the recipe in half, but keep the water at 8 cups. Kammy Simonton, Columbus

Vegetarian Black Beans 2 cans black beans, 1 drained and 1 undrained 1 teaspoon chili powder ½ teaspoon cumin

1/8 teaspoon allspice 1 garlic clove, crushed ½ teaspoon salt ¼ teaspoon sugar Pour beans into small saucepan. Stir in other ingredients. Heat over medium heat until hot. Serves 7. Kammy Simonton, Columbus

Baked Beans 2 small cans pork ‘n’ beans 2 green peppers 2 medium onions ¾ to 1 pound lean bacon cut into 1-inch pieces 1 cup ketchup 1 cup brown sugar 2 teaspoons Worcestershire sauce Combine all and stir. Bake covered at 325 degrees for 2½ hours. Stir once each hour. Uncover. Bake another ½ hour. I vary recipe with more beans, ketchup and brown sugar. The secret is in the chunks of peppers, onions, lots of brown sugar and long baking time. Don’t skimp. Mary Ann Bolin, Nashville

Cate’s Super Kale Salad ¾ cup sugar ½ cup vinegar ½ teaspoon salt

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2013 COOKBOOK

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Salads and Sides ½ teaspoon ground black pepper ¼ cup extra-virgin olive oil A shake or two of POM pomegranate juice 1 bunch kale, stems removed and leaves chopped. I usually do a couple of bunches. ½ (16-ounce) package frozen shelled edamame, thawed ¼ red onion, sliced thin ½ cup shredded red cabbage 1 cup shredded carrots 2/3 cup fresh blueberries ½ cup sweetened dried cranberries (such as Ocean Spray Craisins) ½ cup cashew pieces ½ cup shelled, roasted sunflower seeds Whisk sugar, vinegar, salt, pepper, POM and olive oil together in a bowl until sugar is dissolved; set aside. Toss kale, edamame, red onion, cabbage, carrots, blueberries, dried cranberries, cashew pieces and sunflower seeds together in a bowl. Pour about half the dressing over the mixture and toss to coat. Cover bowl with plastic wrap and refrigerate 4 to 6 hours. Serve remaining dressing on side. (Sometimes I pour all the dressing over salad for a bit, then pour off excess.) This recipe keeps in the fridge for a few days, staying nice and crisp, perfect to pack

Sweet Potato Salad 5-6 large sweet potatoes, peeled and diced 2 tablespoons olive oil Few shakes salt Few shakes ground pepper ¼ cup vinaigrette (I use Good Seasons Italian. You could make your own using a good vinegar, little oil, little sugar, herbs and very little garlic.) ½ teaspoon ground cumin Few shakes ground chili powder ¼ teaspoon paprika 1 tablespoon fresh lime juice ½ cup or more frozen sweet corn, thawed 1 can black beans ¼ cup diced red onion 1 red bell pepper (or less), finely chopped ¼ cup chopped cilantro Preheat oven to 400. In large bowl toss prepared sweet potatoes with oil, salt and pepper. Spread onto a large baking sheet and bake for 25 minutes or until tender. Cool or refrigerate until next day. In large bowl add corn, black beans, red onion, bell pepper, cooled or chilled sweet potatoes. Whisk together the vinaigrette,

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2013 COOKBOOK

Salads and Sides cumin, chili powder, paprika and lime juice. Pour vinaigrette mixture over the cornbean mixture, add cilantro, toss and serve or let marinate for later. Cate Hyatt, Columbus

Roasted Asparagus 1 pound asparagus 1 tablespoon olive oil Salt and pepper Preheat oven to 400 degrees. Cut tough end off each asparagus stalk. Place asparagus on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast until tender, about 15 minutes. Janet Homann, Columbus

Tasty Cucumber Salad 3 medium cucumbers, peeled and cut into small pieces 1 medium tomato, cut into small pieces ½ cup Athenos crumbled feta cheese with basil and tomato 1/3 cup Kraft Zesty Italian Dressing 1/3 cup black olives ¼ cup chopped red onion Combine above ingredients. Makes an attractive, tasty salad. Janet Homann, Columbus

Scalloped Pineapple 4 cups bread chunks (about 1 inch) 1 cup sugar or substitute 2 eggs mixed together ½ cup milk ½ cup melted butter or substitute 1 cup pineapple tidbits or chunks with the juice Cube bread. Add rest of ingredients and mix well. Spray casserole dish with cooking spray. Put mixture in casserole dish and bake at 350 for about one hour or until top browns. Pat Martin, Seymour

Al’s Coleslaw 1 cup Miracle Whip ½ cup milk 1 tablespoon vinegar ¼ cup plus 2 tablespoons sugar 1 bag of pre-shredded cabbage Whisk first 4 ingredients together. Pour over shredded cabbage and stir. Chill at least 30 minutes. Alyson Dunfee, Columbus

Pineapple Coleslaw 2/3 cup sour cream 2/3 cup mayonnaise 1 tablespoon celery seed 4 cups shredded cabbage

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2013 COOKBOOK

Salads and Sides 2 cups miniature marshmallows 2 cups sliced, seedless, green grapes 1 can (20 ounce) pineapple chunks, drained Combine sour cream, mayonnaise and celery seed; mix thoroughly. Pour over cabbage, marshmallows, grapes and pineapple. Toss lightly. Chill for several hours. Just before serving, toss lightly again. Helena Gommel, Columbus

Mouth-Watering Slaw 1 tablespoon poppy seeds ½ cup slivered almonds 2 cups strawberries, sliced 1 bag coleslaw Dressing: 2 tablespoons soy sauce 1/8 cup red wine vinegar 2/3 cup olive oil ½ cup sugar Mix soy sauce and vinegar with sugar to dissolve and then add olive oil. Chill. Pour dressing over slaw just before serving. Sharon Hembree, Taylorsville

Zuke Relish 10 cups shredded zucchini 4 cups chopped onion 1 red pepper, chopped 1 green pepper, chopped

1 medium carrot, shredded 6 cups sugar 2½ cups vinegar 5 tablespoons pickling salt 1 tablespoon black pepper 1 tablespoon cornstarch 1 tablespoon turmeric 1 tablespoon dry mustard 1 tablespoon nutmeg 1 tablespoon celery seed Place zucchini, onion, peppers and carrots in a large pot and cover with water overnight. Drain and rinse in sieve. Place back in pot, add remaining ingredients, bring to a boil and cook for 30 minutes. Can and seal in hot water bath for 5 minutes. Makes 6 to 8 pints. Sharon Hembree, Taylorsville

Grape Salad 1 (4 ounce) package cream cheese 1 cup powdered sugar 1 (8 ounce) container Cool Whip Mix together. Add approximately 3 pounds seedless grapes (washed and drained). Topping: 1½ cups quick oats ½ cup pecan pieces 1 cup brown sugar 1 stick melted margarine

2013 COOKBOOK

Salads and Sides Mix and sprinkle over the top. Then refrigerate. This can be put in a large bowl of your choice or a 9-by-13 dish. Can mix red and green grapes; makes a very pretty dish. Mary Ann Butler, Columbus

Roast Beets with Pine Nuts, Arugula and Feta 2 pounds red beets, trimmed and washed 3 tablespoons olive oil Freshly ground white pepper 1 tablespoon chopped shallots 2 tablespoons raspberry wine vinegar 1 tablespoon sherry vinegar 1 tablespoon good-quality maple syrup 1½ cups crumbled goat feta ¼ cup toasted pine nuts 3 cups baby arugula Salt and freshly ground black pepper Preheat the oven to 400 degrees. In a medium bowl, toss the beets with 1 tablespoon of olive oil and a generous sprinkling of salt and white pepper. Wrap beets together in aluminum foil and place on a baking sheet. Roast for about 1 hour and 15 minutes, until the beets are tender. Remove them from the oven and cool. While still warm, peel the beets and chill.

spoons of olive oil, the vinegars and maple syrup. Add the feta, pine nuts and arugula, and mix gently. Season with salt and pepper and serve immediately. Serves 6 to 8. CTW Features, adapted from “Off the Menu: Staff Meals from America’s Best Restaurants,” Welcome Books, 2011

Slow Cooker Creamy Polenta Serves 10 8 cups water 2 cups polenta or medium-ground yellow corn grits 2 teaspoons kosher salt 1 cup shredded Pecorino Romano cheese 3 tablespoons butter Place water, polenta and salt in a slow cooker and stir. Cover and set the cooker to low. Cook for 6 hours, stirring once after 3 hours, if possible. Turn off slow cooker. Add cheese and butter, and stir until butter is melted. Spoon into bowls and top with a mushroom ragout, roasted tomato or sausage dish. CTW Features, adapted from “Celebrate Every Day” by Jaime Richardson, skirt! 2013

Cut the beets into small wedges and toss with the shallots and remaining 2 table-

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2013 COOKBOOK

Desserts Apple Cookies 2 cups sifted flour 1 teaspoon cinnamon ½ cup butter 11/3 cups brown sugar 1 cup chopped unpeeled apples 1 cup chopped nuts 1 cup chopped raisins ½ teaspoon salt 1 teaspoon soda 1 teaspoon cloves 1 egg ¼ cup milk Sift together flour, salt, soda and spices. Cream butter and brown sugar. Add egg and milk. Beat until smooth. Stir in sifted mixture and remaining ingredients. Beat until well blended. Drop by teaspoonfuls on greased baking sheet. Bake at 375 degrees for 10 minutes. While warm, top with cream cheese icing. Icing: 1 stick soft butter 8 ounces softened cream cheese 1 pound powdered sugar 2 teaspoons vanilla Linda Croddy, Columbus

Sugar Drop Cookies 1 cup brown sugar 1 cup white sugar

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1 cup cold coffee 1 cup shortening 1 cup raisins 1 teaspoon salt 1 teaspoon soda 1 teaspoon baking powder 1 teaspoon cinnamon 1 teaspoon nutmeg 2 eggs Combine sugars, shortening and eggs. Add salt, baking powder, cinnamon and nutmeg. Mix soda and coffee together. Then add flour. Add raisins slowly, stirring until mixture is thick enough to drop by teaspoonfuls. Bake at 325 for 10 minutes until brown. Linda Croddy, Columbus

Brown Sugar Cookies 3 cups brown sugar 1 cup Crisco 2 teaspoons cinnamon 1 teaspoon salt 2 tablespoons clove 1 teaspoon baking powder 1 cup hot water 1 teaspoon baking soda Add enough flour to make dough. Roll and cut. Sprinkle with sugar and cinnamon. Bake at 375 for 10 to 15 minutes. Linda Croddy, Columbus

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Desserts Pineapple Cheesecake

1 teaspoon vanilla 2 eggs 2 egg whites (or can just use 3 eggs total) 1 cup Ghirardelli 60% cacao bittersweet chocolate chips Preheat oven to 350 degrees. Coat a bundt pan with flour cooking spray. Beat all cake ingredients, except eggs and chocolate chips, with an electric mixer. Add the eggs and mix well. Stir in the chocolate chips. Pour into bundt pan. Bake 55 to 60 minutes until toothpick comes out clean. Cool for 10 minutes before removing from pan. Let cool; dust with powdered sugar. This cake freezes well. Pam Hartley, Hartsville

1 package lemon jello 3 tablespoons lemon juice 1 8-ounce package cream cheese 1 can chilled Minot (whipped) 1 pound crushed graham crackers ½ cup margarine 1 cup boiling water 1 cup sugar 1 teaspoon vanilla 1 large can crushed pineapple Dissolve jello in hot water, add lemon juice. While this is cooling, cream together cream cheese, sugar and vanilla; add jello and mix well. Add 1 can pineapple and last, fold in whipped cream. Crush graham crackers and mix with melted butter. Pack firmly in bottom of pan. Add mixture and chill two hours or until firm. Linda Croddy, Columbus

French Silk Pie, Cooked 1 baked 9-inch pie shell 1 cup whipping cream 6 ounces semisweet baking chocolate 1/3 cup butter 1/3 cup sugar 2 egg yolks, beaten 3 tablespoons whipping cream In a heavy saucepan combine the 1 cup whipping cream, chocolate, butter and sugar. Cook over low heat, stirring constantly until chocolate is melted (about 10 minutes). Remove pan from heat. Gradually stir about half of the hot mixture into the

Double Dark Chocolate Chip Bundt Cake 1 Duncan Hines Chocolate Fudge Cake Mix 1 package instant chocolate fudge pudding mix 1 cup buttermilk or sour cream ½ cup warm water ¼ cup unsweetened applesauce 2 tablespoons canola oil

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2013 COOKBOOK

Desserts beaten egg yolks. Return egg mixture to saucepan. Cook over medium-low heat, stirring constantly, until mixture is slightly thickened and almost bubbly (3 to 5 minutes). Remove from heat. Stir in 3 tablespoons whipping cream. Place saucepan in a bowl of ice water; stir occasionally until mixture stiffens and becomes hard to stir (20 minutes). Transfer mixture to medium mixing bowl. Beat the cooled chocolate with an electric mixer on medium to high speed until light and fluffy, 2 to 3 minutes. Fill pie shell with chocolate mixture. Top with whipped cream and chocolate curls and return to refrigerator until ready to eat. Whipped cream: Whip 1 cup heavy whipping cream with 2 tablespoons sugar until thick. We love French Silk Pie but the traditional recipe uses raw eggs. This is the only one I have found that cooks the eggs, but it is just as delicious without the risk of eating raw eggs. Pam Hartley, Hartsville

Rhubarb Dessert 4 cups rhubarb, cut up 1 cup sugar 1 3-ounce package strawberry or

raspberry jello 2 cups yellow or white cake mix 1 cup cold water 5 tablespoons melted butter Spray a 7-by-10-inch pan with cooking spray and add rhubarb. Sprinkle sugar over rhubarb, then sprinkle jello and finally dry cake mix. Pour water over all. Drizzle melted butter over top. Bake at 350 degrees for about one hour. Serve with whipped topping or ice cream. Laverne Casey, North Vernon

Monster Cookies 6 eggs 2 cups sugar 1 pound brown sugar 4 tablespoons soda ½ pound butter 1½ teaspoons vanilla ½ tablespoon white corn syrup 24 ounces peanut butter Mix the above ingredients together. Add 9 cups quick cooking oats, ½ pound chocolate chips and ½ pound M&M’s candy. Drop on greased cookie sheet. Bake at 350 degrees for 10 minutes. Do not overbake. Yield: 12 dozen. Laverne Casey, North Vernon

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2013 COOKBOOK

Desserts Brownies 1½ cups flour 1 teaspoon salt 8 tablespoons cocoa 2 cups sugar 2 teaspoons vanilla 1 cup oil 4 eggs ¼ cup water Mix all ingredients. Put in an 11-by-15-inch pan. Bake at 350 degrees for 30 minutes. Laverne Casey, North Vernon

Goody Bars 2 cups Bisquick 21/3 cups brown sugar ½ cup coconut 4 eggs 1 teaspoon vanilla Mix all ingredients and put in greased 9-by13-inch pan. Bake at 350 degrees for 25 to 30 minutes. Laverne Casey, North Vernon

Cherries in the Snow 1 8-ounce package cream cheese, softened ½ cup sugar 2 cups thawed Cool Whip topping 1 21-ounce can cherry pie filling (divided) 1 teaspoon vanilla

Mix cream cheese and sugar in large bowl until smooth. Add vanilla. Gently stir in whipped topping. Layer ¼ cup cream cheese mixture and 2 tablespoons of pie filling in each of four dessert bowls. Repeat layers. Makes four servings. For variation, you can use premium pineapple pie filling or strawberry pie filling. Joyce Underwood, Columbus

Strawberry Rhubarb Tart Makes two tarts 1 15-ounce package refrigerated pie crust 1 box Concord Foods apple crisp 5 tablespoons margarine or softened butter 2 20-ounce cans strawberry pie filling 1 12-ounce package frozen rhubarb, thawed ½ cup plus 2 tablespoons sugar Preheat oven to 400 degrees. Prepare rhubarb and sugar on the stove until the sugar has dissolved and rhubarb has slightly cooked. Remove from heat and add strawberry pie filling. Set aside. Prepare apple crisp topping with the softened margarine or butter. Set aside.

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Desserts Roll pie crust into a 13-inch circle on lightly greased pizza pan or pie pan. Spread the pie filling mixture evenly over pie crust within 1 inch of the edge. Sprinkle apple crisp topping over filling and fold edge of crust over topping, forming a 1-inch rim. Bake 20 minutes. Remove from oven and cool 20 minutes before serving. Joyce Underwood, Columbus

The Very Best Banana Pudding 60-70 vanilla wafers or more 1 cup sugar 3 tablespoons cornstarch ¼ teaspoon salt 2 12-ounce cans evaporated milk 2 large eggs, lightly beaten 3 tablespoons butter, cut into pieces 1½ teaspoons vanilla 1 teaspoon banana extract 7 ripe but firm bananas cut into ¼-inch slices 1 8-ounce container Cool Whip topping, thawed Combine sugar, cornstarch and salt in medium saucepan. Gradually stir in milk to dissolve cornstarch. Whisk in eggs. Add butter. Cook over medium heat or in double boiler, stirring constantly, until the mixture begins to thicken. Reduce heat to low; bring to a simmer and cook 2

minutes, stirring constantly. Remove from heat. Stir in vanilla and banana extract. Let cool slightly. Pour some of the pudding in the bottom of a 2½ quart glass bowl. Line bottom and sides with some of the wafers. Then cover with a layer of bananas. Then cover with some pudding. Alternate layers of wafers, bananas and pudding until used up. Cover top with Cool Whip and crumble with small pieces of vanilla wafers. Refrigerate at least four hours. Joyce Underwood, Columbus

Double Coconut Cream Pie 1/3 cup sugar ¼ cup cornstarch 1 cup whole milk 1 cup half-and-half 1 8-ounce can cream of coconut (¾ cup) 3 beaten egg yolks 2 tablespoons butter or margarine 1 cup flaked coconut 1½ teaspoons vanilla ½ teaspoon coconut extract In a medium saucepan combine the sugar and cornstarch. Add milks and cream of coconut. Cook and stir over medium until thickened and bubbly. Cook and stir three minutes more. Gradually stir about 1 cup of the hot milk mixture into the beaten egg yolks, stirring con-

2013 COOKBOOK

Desserts stantly. Return all of the mixture to saucepan. Cook and stir until bubbly. Cook and stir three minutes more. Remove from heat. Stir in butter until melted. Stir in coconut and extracts. Cool slightly. Pour into baked pie shell. Meringue: 3 egg whites, room temperature 5 tablespoons sugar 1 tablespoon cornstarch ½ cup water ½ teaspoon vanilla Stir and cook the sugar, cornstarch and water until thick. Take off heat and cool for 1 minute. Add vanilla. Beat egg whites until frothy. Add cooked mixture a little at a time until soft peaks form. Pour over the pie filling and bake at 350 degrees for 20 minutes or until golden brown. Joyce Underwood, Columbus

Pine Bark 35 saltine crackers 1 cup butter 1 cup packed brown sugar ½ teaspoon vanilla or almond extract 5 (4-ounce) milk chocolate candy bars Preheat oven to 400 degrees.

Place saltines, salty side up, in pan. In saucepan, boil butter and sugar 2 to 3 minutes, stirring constantly. Remove from heat and stir in flavoring. Pour mixture over crackers and bake 4 to 6 minutes. Remove from oven and top with broken candy bars. Spread evenly as chocolate melts. Allow to cool completely on waxed paper. Carol S. Boyer, Seymour

Pound Cake 1 pound pure salted butter 1 pound powdered sugar 6 eggs 1 or 2 teaspoons vanilla 3 cups cake flour Cream butter. Cream powdered sugar into butter. Beat 6 eggs and vanilla together. Alternate the eggs and flour. Bake 1 hour to 1 hour and 20 minutes in a 350 degree oven. (I bake mine in a bundt pan.) After it cools, I sift some powdered sugar on top. Carol S. Boyer, Seymour

Line 15-by-10-inch pan with tin foil and coat with cooking spray.

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Desserts French Apple Pie Will need pastry for one-crust pie (line 9-inch pie pan with pastry) Mix together: 1 cup sugar ½ teaspoon cinnamon ½ teaspoon nutmeg ¼ cup flour 6 cups thin sliced peeled apples Mix dry ingredients with apples. Pour into crust. Topping: Mix until crumbly: ½ cup butter or margarine ½ cup brown sugar (packed) 1 cup flour Pour on top of apples. Bake at 365 to 375 degrees for about 60 minutes. Barbara Morey, Seymour

1 teaspoon vanilla 2 tablespoons margarine 1 cup powdered sugar Heat oven to 375 degrees. Mix sugar, eggs and pumpkin. Sift and mix flour, salt, cinnamon and soda. Grease baking sheet, line with wax paper and grease. Pour batter into cookie sheet on wax paper. Sprinkle with nuts. Bake 15 minutes. Beat cream cheese, vanilla, margarine and powdered sugar. Sprinkle towel with powdered sugar. Flip cake face down on towel, remove wax paper, roll loosely and let cool. Unroll cake and spread cream cheese mixture on it. Roll back up. Sprinkle with powdered sugar, wrap in foil and freeze. Slice while frozen. Brenda Wainscott, Butlerville

Pumpkin Roll

Blackberry Dessert

1 cup sugar 3 beaten eggs 2/3 cup canned pumpkin ¾ cup flour 1 teaspoon salt 1 teaspoon cinnamon 1 teaspoon baking soda ¾ cup chopped nuts 8 ounces cream cheese

Crust: 2 sticks butter 1½ cups flour Filling: 8 ounces cream cheese, softened ¼ cup milk Topping: 1¾ cups sugar ½ cup water

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Desserts 4 cups blackberries 6 tablespoons cornstarch 12 ounces whipped topping Preheat oven to 350 degrees. Melt butter and mix well with flour. Press into 9-by-13inch baking dish. Bake for 20 minutes. Cool.

½ cup nuts (optional) Cream sugar and shortening. Add remaining ingredients and blend well. Drop by spoonfuls onto greased cookie sheet. Bake at 375 for 10 minutes. Roll while warm in powdered sugar and cool well.

Mix ingredients for filling and pour over cooled crust.

Place onto waxed paper, with waxed paper between layers, in a tight container and store in the refrigerator. Becky Barnett, Columbus

For the topping, mix sugar, water, berries and cornstarch in a medium saucepan. Bring to a boil and cook 3 minutes. Cool. Pour on top of cream cheese and spread evenly. Top with whipped topping. Refrigerate. Serves 12 to 16. Blueberries or strawberries can be used instead of blackberries. Brenda Wainscott, Butlerville

Persimmon Cookies 1½ cups sugar (or Splenda) ½ cup margarine 1 large egg (beaten) 1 cup persimmon pulp 2 cups flour 1 teaspoon baking soda ½ teaspoon cinnamon ½ teaspoon nutmeg ¼ teaspoon cloves ½ teaspoon salt 1 cup chocolate chips

Pumpkin Cream Cheese Bars 11/3 cups all purpose flour ¾ cup sugar, divided ½ cup packed brown sugar ¾ cup cold butter, cubed 1 cup old-fashioned oats ½ cup chopped pecans 1 8-ounce package cream cheese, softened, cubed 2 teaspoons ground cinnamon 1 teaspoon ground allspice 1 teaspoon ground cardamom 1 15-ounce can solid-pack pumpkin 1 teaspoon vanilla extract 3 eggs, lightly beaten Preheat oven to 350 degrees. In a small bowl, mix flour, ¼ cup sugar and brown sugar; cut in butter until crumbly. Stir in oats and pecans. Reserve one cup for topping.

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Desserts Press remaining crumb mixture onto bottom of a greased 13-by-9-inch baking pan. Bake 15 minutes. In a small bowl, beat cream cheese, spices and remaining sugar until smooth. Beat in pumpkin and vanilla. Add eggs; beat on low speed just until blended. Pour over warm crust; sprinkle with the reserved crumb mixture. Bake 20 to 25 minutes or until a knife inserted near the center comes out clean and filling is set. Cool on a wire rack. Serve or refrigerate, covered, within two hours of baking. Yield: 2 dozen. Mary Moffitt, Columbus

Pumpkin Cake with Caramel Glaze 4 large eggs 2 cups sugar 1 cup salad oil 2 cups all purpose flour 2 teaspoons baking soda 2 teaspoons cinnamon ½ teaspoon salt 1 cup walnuts, flour-coated ¼ cup raisins, flour-coated 1 15-ounce can pumpkin (2 cups) ¼ cup coconut 1½ teaspoons vanilla

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Sift all dry ingredients and add walnuts and raisins. Set aside. Beat eggs and sugar until light and well-blended. Add oil and continue to beat. Sift walnuts and raisins from dry ingredients and set aside. Add dry ingredients to egg mixture and beat thoroughly. Add pumpkin and vanilla. Stir in coconut, raisins and walnuts. Pour into a well-greased bundt pan or two loaf pans. Bake at 350 degrees for about 55 minutes. Let stand in pan for 10 minutes, then turn out on rack to cool. Caramel glaze: 1 stick butter 6 tablespoons white sugar 8 tablespoons brown sugar 8 tablespoons heavy whipping cream 11/3 cups powdered sugar 1 teaspoon vanilla In a small saucepan over medium heat, melt butter. Add white and brown sugar and whipping cream. Bring to a boil and boil for 3 to 4 minutes, stirring constantly. Remove from heat. Cool for 20 minutes. Then add powdered sugar and vanilla. Whisk until smooth and thick. Spread over cooled cake. Joyce Underwood, Columbus

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Desserts Emeril Peanut Butter Chocolate Chip Cookie

French Bar Cookies

1 cup creamy peanut butter ½ cup granulated sugar ½ cup light brown sugar ½ cup semisweet chocolate chips 1 large egg, beaten 1 teaspoon pure vanilla extract Preheat oven to 350 degrees with the rack in the upper third of the oven. In a large bowl, combine all the ingredients and stir with wooden spoon until smooth. Divide dough into 24 portions, about one heaping tablespoon each. Roll each piece between your hands to form a smooth ball. Place dough balls one inch apart on ungreased baking sheet. Using a fork, press on dough in two directions to form a crosshatch pattern. Bake cookies until puffed and lightly golden, 10 to 12 minutes, rotating sheet halfway through. Let cookies cool on sheet. Cookies may be frozen or kept in an airtight container at room temperature up to three days. Makes 24 cookies. This recipe is an Emeril Easy Make Cookie from a cookbook published in 2009 by Harper Studio. Carolyn Souza, Columbus

2 cups brown sugar 2/3 cup shortening 2 eggs 1 cup cold coffee 1/8 teaspoon salt 1 teaspoon soda 1 teaspoon baking powder 3 cups flour 1 cup raisins Combine above ingredients. Spread on a large cookie sheet. Bake at 350 degrees 25 to 35 minutes. When cool, spread with a thin powdered sugar icing. Nice with pink icing. Janet Homann, Columbus

Easy Peach Cobbler 1 stick margarine ¾ cup flour 1 cup sugar 1 teaspoon baking powder ¾ cup milk 1 teaspoon vanilla 1 large can sliced, drained peaches, save liquid Melt margarine in 9-by-13-inch pan. Mix flour, baking powder, sugar, milk and vanilla. Pour over margarine. Lay drained peaches on top. Pour juice over peaches. Bake 45 minutes at 350 degrees. Joyce Underwood, Columbus

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2013 COOKBOOK

Desserts Almond Glazed Sugar Cookies

Caramel Pumpkin Pecan Cake

1 cup butter, softened ¾ cup sugar 1 teaspoon almond extract 2 cups all purpose flour ½ teaspoon baking powder ¼ teaspoon salt Glaze: 1 ½ cups powdered sugar 1 teaspoon almond extract 4 to 5 teaspoons water Sliced almonds Heat oven to 400 degrees. Combine butter, sugar and almond extract in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Reduce speed to low; add all remaining cookie ingredients. Beat until well mixed (1 to 2 minutes).

1½ cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon cinnamon ½ teaspoon nutmeg 3 large eggs 2 cups sugar 11/3 cups puree pumpkin Filling: 12 ounces cream cheese 1½ cups powdered sugar 6 tablespoons butter 2 teaspoons vanilla 2 cups chopped pecans Garnish: Chopped pecans Caramel ice cream topping Preheat oven to 350 degrees. Grease three 9-inch round baking pans. In mixing bowl stir together dry ingredients. Set aside. In another bowl mix together wet ingredients. Mix wet and dry together. Add pumpkin puree and nuts. Spread evenly between the three baking pans. Bake 15 to 18 minutes until toothpick comes out clean. Cool in pans about 10 minutes. Remove from pans and place on wire racks and cool completely.

Roll dough into 1-inch balls; place 2 inches apart on cookie sheet. Flatten balls to ¼ inch thickness with the bottom of a buttered glass dipped in sugar. Bake for 7 to 9 minutes or until edges are very lightly browned. Cool 1 minute; remove from cookie sheets. Cool completely. Stir together all glaze ingredients in small bowl with wire whisk. Decorate cooled cookies with glaze and sliced almonds. Makes 3 ½ dozen cookies. (a Land O’Lakes keeper recipe) Joyce Underwood, Columbus

For filling: Beat cream cheese, vanilla, butter and powdered sugar until very smooth,

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Desserts about 3 minutes. Stir in 1 cup chopped pecans. Reserve ½ cup for garnish. To assemble cake: Level top of cakes, place cut side down. Cover top with half the filling. Top with second layer. Spread the rest of filling. Place in piping bag with tip No. 4b. Pipe six rosettes around top edge of cake and one in the middle. Last but not least pour caramel over sides of cake to let the caramel drizzle down the sides. With a fork drizzle caramel over rosettes. Sprinkle with the pecans. Store in refrigerator until you serve. Charelene Petrov, Westport

WATERMELON PIE 1 package watermelon gelatin ¼ cup boiling water 12 ounces frozen whipped topping, thawed 2 cups watermelon, seeded and in ½-inch cubes 1 graham cracker crust In large bowl, dissolve gelatin in boiling water. Cool to room temperature. Whisk in whipped topping and fold in cubed watermelon. Spoon mixture into crust. Refrigerate for two hours or until set. Easy and kids love it. Pat Martin, Seymour

Crisscross Apple Crowns 11/3 cups chopped, peeled tart apples 1/3 cup chopped walnuts 1/3 cup raisins ½ cup sugar, divided 2 tablespoons all-purpose flour 2 teaspoons ground cinnamon, divided Dash salt 1 package (16.3 ounces) large refrigerated flaky biscuits 2 teaspoons butter, melted In a large microwave-safe bowl, combine the apples, walnuts, raisins, 3 tablespoons sugar, flour, ¾ teaspoon cinnamon and salt. Microwave on high for 2 to 3 minutes or until almost tender. Flatten each biscuit into a 5-inch circle. Combine remaining sugar and cinnamon; sprinkle a rounded teaspoonful of sugar mixture over each. Top each with ¼ cup apple mixture. Bring up edges to enclose mixture; pinch edges to seal. Place seam side down in ungreased muffin cups. Brush tops with butter; sprinkle with remaining sugar mixture. With a sharp knife, cut an X in the top of each. Bake at 350 for 18 to 22 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack. Yield: 8 servings. Sherry Fisher, Seymour

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2013 COOKBOOK

Desserts Pineapple Cookies 1 cup shortening 1 cup sugar 1 cup brown sugar 1 teaspoon vanilla 1 cup drained crushed pineapple 4 cups flour 1 teaspoon baking soda ½ teaspoon salt 2 teaspoons baking powder Sift together flour, baking soda, baking powder and salt. Cream together shortening, sugar, brown sugar and vanilla. Then add the pineapple and mix. Add dry ingredients. Bake at 350 for 9 to 10 minutes. Alyson Dunfee, Columbus

Dark Chocolate Truffles 1 cup cream ¼ cup butter 1 pound semisweet chocolate chips 1 pound dipping chocolate Bring cream and butter just to a boil in a large saucepan. Remove from heat; whisk chocolate into cream mixture until smooth and all of chocolate is melted. Chill in refrigerator for up to 3 hours or firm enough to roll. Scrape into balls. (I use a small cookie scoop.) Let formed balls dry in the refrigerator for several hours. Melt dipping chocolate. Dip balls into chocolate. Tap

balls on the side of the bowl to get rid of excess and coat evenly. Place onto parchment paper. Keep in refrigerator. Serve at room temperature. Makes about 24 truffles. Alyson Dunfee, Columbus

Cake Batter Brownies 1 box Funfetti cake mix ¼ cup vegetable oil 1 egg 1/3 to ½ cup milk Combine cake mix, oil and egg. Slowly add milk; you want to batter to remain dense. Place into 8-by-8 pan sprayed with cooking spray. Bake for 24 to 30 minutes at 350 degrees. They will be a little soft in the center. Once baked let them set for 20 to 30 minutes. Frost when cooled. Frosting: ¼ cup margarine or butter 2-3 tablespoons milk 1 teaspoon vanilla 2 cups powdered sugar 3-4 drops red food coloring (to make icing pink) Combine all ingredients until well blended. Spread on cooled brownies. Alyson Dunfee, Columbus

Coconut Pecan Brownies 1 (19.5-ounce) package Pillsbury Family

2013 COOKBOOK

Desserts Size Chocolate Fudge Brownie Mix ½ cup vegetable oil ¼ cup water 2 large eggs 1 (15 ounce) can Pillsbury Creamy Supreme Coconut Pecan Frosting 1 (8 ounce) container sour cream ½ cup chopped pecans ½ cup miniature semisweet chocolate chips Heat oven to 350 degrees. Coat a 13-by-9 pan with no-stick cooking spray. Combine brownie mix, oil, water and eggs in a large bowl. Beat 50 strokes by hand. Add frosting and sour cream; mix well. Spread batter in prepared pan. Sprinkle pecans and chocolate chips over top. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack. Cut into bars. Makes 24 bars. Diane Powell, Columbus

Triple Chip Cookies 1 pouch (1 pound, 1.5 ounce) chocolate chip cookie mix ½ cup butter, softened 1 egg ½ cup butterscotch chips ½ cup white vanilla baking chips

Heat oven to 350 degrees. Stir all ingredients in large bowl until soft dough forms. Drop dough by teaspoon onto cookie sheet. Bake 11 minutes or until brown. Makes around 30. Karen Carroll, Hartsville

Peanut Butter, Honey, Walnut Cookies 1 cup peanut butter 1 cup sugar 1 egg ½ cup honey 11 chopped walnuts Mix all ingredients together. Drop teaspoonfuls on buttered cookie sheet. Bake at 350 degrees for 10 to 20 minutes or until brown. Cool 15 minutes, then put in freezer for 20 minutes. Makes 16 cookies. Karen Carroll, Hartsville

Rice Krispies Treats ¼ cup butter 1 10-ounce package marshmallows 6 cups Rice Krispies cereal Melt butter in large pan over low heat. Add marshmallows. Stir until completely melted. Remove from heat, add rice cereal and stir. Add to cake pan. When cool enough, cut into squares. Makes about 24. Karen Carroll, Hartsville

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2013 COOKBOOK

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Desserts Hot Chocolate Cookies

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¾ cup margarine, softened 1½ cups sugar 2 eggs 2 teaspoons vanilla extract 2½ cups whole wheat pastry flour ¾ cup unsweetened cocoa powder 1½ tablespoons cinnamon 1 teaspoon baking soda ¼ teaspoon salt 1/8 teaspoon cayenne pepper Powdered sugar Preheat oven to 350 degrees.

Divinity

Cream margarine and sugar. Beat in eggs and vanilla. Set aside. Combine flour, cocoa, cinnamon, soda, salt and pepper in another bowl. Mix dry ingredients into egg mixture until just blended. Refrigerate dough for about an hour. Drop by spoonful onto parchment-covered cookie sheets, leaving about 2 inches between each cookie. Lightly flatten each cookie with a spoon and dust with powdered sugar. Bake 8 to 10 minutes until just done. Cool cookies on a wire rack. Enjoy with milk and imagine you’re sitting by a crackling fire.

2¼ cups sugar 1/3 cup white corn syrup ¼ teaspoon salt 1/3 cup water 2 egg whites 1 teaspoon vanilla 2/3 cup chopped pecans or walnuts Place sugar, corn syrup, salt and water in a 2-quart heavy saucepan; cook and stir over high heat until sugar is dissolved. Continue cooking without stirring over medium heat until syrup reaches the hard ball stage (255 degrees). Wipe off any sugar crystals that form on sides of pan. Meanwhile, beat egg whites until stiff. Pour hot syrup slowly over egg whites and beat on medium speed until candy fluffs up. Add vanilla and continue beating on medium speed, or by hand, until mixture begins to lose its gloss and a small amount dropped from a spoon holds soft peaks. (If the candy gets too stiff for the mixer, complete the beating with a wooden spoon.) Fold in nuts.

2013 COOKBOOK

Desserts Working quickly, drop candy by teaspoonfuls onto waxed paper or turn into lightly buttered 8-inch square pan. If divinity becomes too stiff, stir in a few drops of hot water. Makes about 24 pieces or 1 pound. Sharon Hembree, Taylorsville

Mother-Son Chocolate Fudge 4½ cups sugar 1 14 ½ ounce can evaporated milk (12/3 cups) 4 6-ounce packages chocolate chips 1 cup butter (2 sticks) 3 tablespoons vanilla Combine sugar and evaporated milk in 3-quart heavy saucepan. Stir and cook over medium heat until mixture reaches a full rolling boil. Reduce heat if necessary, but keep mixture boiling steadily for 6 minutes. Stir as needed to prevent scorching. Meanwhile, put chocolate chips, butter and vanilla in large bowl of electric mixer. Pour the hot mixture into mixer bowl and beat at high speed until there is no butter on top. To tell when candy is ready to pour, lift beaters and let a little candy drop off them. If the drops do not sink into the candy, it is ready to pour. Pour into a lightly buttered 9-inch square pan. Mark in 64 pieces while still warm. Let cool several hours or overnight, or until

firm, before cutting. (The candy is about 1¼-inches thick. If you like thinner pieces, use a 13-by-9-by-2-inch buttered pan instead of the square one.) Makes about 4 pounds. Note: If pools of butter form on top as the candy cools, beat it more. Sharon Hembree, Taylorsville

Pineapple-Ade Cookies ¾ cup shortening ½ cup granulated sugar ½ cup brown sugar, firmly packed 2 eggs 1 tablespoon grated lemon rind 1 teaspoon vanilla 2 cups sifted flour 1 teaspoon baking powder ¼ teaspoon soda ½ teaspoon salt 7 tablespoons pineapple juice ¾ cup walnuts, chopped Cream together shortening, sugar and brown sugar until light and fluffy. Add eggs, lemon rind and vanilla and beat well. Sift together flour, baking powder, soda and salt. Add to creamed mixture alternately with pineapple juice, beating well after each addition. Blend in walnuts. Drop rounded tablespoons of dough onto greased baking sheet. Bake at 375 degrees

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2013 COOKBOOK

Desserts for 10 to 15 minutes. Frost with pineapple icing when cool. Makes 4 dozen cookies. Pineapple icing: 1 tablespoon shortening 1 tablespoon butter ¼ teaspoon salt ½ teaspoon grated lemon rind ¼ cup hot pineapple juice 3 cups powdered sugar Blend shortening, butter, salt and lemon rind. Add pineapple juice alternately with powdered sugar, beating well after each addition. Sharon Hembree, Taylorsville

Lincoln Logs 1 package Duncan Hines Deluxe Deep Chocolate Cake Mix 4 eggs ½ cup water ½ cup powdered sugar Whipping cream or ice cream Chocolate gloss: ½ cup sugar 1 square (1 ounce) unsweetened chocolate Dash salt ½ cup boiling water 1½ tablespoons butter or margarine 1 teaspoon vanilla

Preheat oven to 350 degrees. Combine cake mix, eggs and water in a large mixer bowl; blend until moistened. Beat 2 minutes at medium speed. Spread in two greased and paper-lined 15½ -by-10-by-1inch jelly roll pans. Bake at 350 degrees for 20 to 25 minutes. At once turn out onto dish towels, each covered with ¼ cup powdered sugar. Peel off paper and trim edges of cake. Cool 5 minutes, then roll up with towels. Cool one hour, unroll and spread cake with 1 cup whipping cream or ice cream. Reroll. For chocolate gloss, combine sugar, chocolate, salt and water in a small saucepan. Cook and stir until chocolate melts and mixture thickens. Remove from heat; add butter and vanilla. Spread while hot over rolls. Decorate with granulated sugar or sugar crystals. Sharon Hembree, Taylorsville

Chocolate Candy Cane Cupcakes Makes 24 cupcakes 3 eggs 1½ cups milk ¾ cup canola oil 1 tablespoon vanilla 2¾ cups sugar 3 cups all-purpose flour 1¼ cups cocoa

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2013 COOKBOOK

Desserts In a large bowl, sift together the flour, cocoa, baking powder, baking soda, and salt. Set aside.

Photo by Jennifer Shea

Put the eggs, milk, oil and vanilla in the bowl of a stand mixer. Pour the sugar on top and then add the dry ingredients. Use the paddle attachment at low speed to blend the ingredients together until the mixture is completely smooth. Add the boiling water and stir carefully so that it doesn’t splash, until the batter is smooth again. Fill the muffin cups three quarters full with the cupcake batter and bake until the tops are firm, about 20 minutes. Let the cupcakes cool for 5 minutes in the tin before removing to a rack to cool completely. Chocolate Candy Cane Cupcakes

2½ teaspoons baking powder 1½ teaspoons baking soda ¾ teaspoon salt 1 cup boiling water 1 recipe Peppermint Buttercream (recipe below) 1 cup crushed candy canes or candy cane dust Preheat the oven to 350 degrees. Line two 12-cup muffin tins with cupcake liners and set aside.

While the cupcakes cool, make the buttercream. Use a star tip to pipe low swirls on each cupcake and sprinkle with crushed candy cane. Peppermint Buttercream: 3 cups unsalted butter, at room temperature 6 cups powdered sugar, sifted 1½ teaspoons peppermint extract ½ teaspoon vanilla extract ¼ teaspoon salt In a stand mixer fitted with a paddle attachment, cream the butter. Start with the mixer at its lowest speed, then gradually

2013 COOKBOOK

Desserts increase the speed, using a rubber spatula to scrape the bowl as needed, until the butter is light in color, perfectly smooth and makes a slapping sound as it hits the sides of the bowl. Add the sugar, 1 cup at a time, and mix at the lowest speed until fully incorporated before adding the next cup. When all the sugar has been added, scrape the paddle and the bottom and sides of the bowl. Add the extracts and salt, and beat at low speed for 15 seconds, then increase the speed and whip the buttercream about 5 minutes. At first the buttercream will appear to soften, then it will stiffen and increase in volume.

tional) 10 tablespoons unsalted butter, cut into pieces, room temperature 1 tablespoon pure vanilla extract 20 large marshmallows 4 cups sugar Two 5-ounce cans evaporated milk Lightly butter a 6-cup baking pan or a platter. Set aside. Combine the chocolate with the nuts, butter and vanilla in a large heatproof mixing bowl. Set aside.

Photo by Steve Pool

Use right away or store in an airtight container in the refrigerator for up to a week. When you’re ready to use it, let the buttercream come to room temperature, put it back in the bowl of your mixer and use the paddle attachment to beat it until it is creamy and stiff again. Makes 7 cups. CTW Features, adapted from “Trophy Cupcakes & Parties!” Sasquatch Books, 2013

My Never-Fail Fudge 12 ounces bittersweet chocolate (bits or a block chopped into small pieces) 2 cups toasted walnuts or pecans (op-

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2013 COOKBOOK

Desserts Combine the marshmallows and sugar in a heavy-bottomed soup pot. Stir in the evaporated milk and place over medium heat. Stirring constantly, bring to a boil. Continuing to stir, boil for exactly 6 minutes.

Cool for at least 1 hour before cutting the candy into small squares. Store, in layers separated by waxed paper, for up to 1 week or, refrigerated, for up to 3 weeks. Bring to room temperature before serving. Makes about 2 pounds. CTW Features, adapted from “An American Family Cooks,” Welcome Books, 2013

Citrus Lemongrass Rice Pudding 5-inch length fresh lemongrass, finely chopped 3 cups 2 percent milk 3 ½ cups coconut milk (not low fat), well shaken 1½ cups granulated sugar ½ teaspoon coarse salt 1½ cups uncooked medium-grain white

Photo by Andrew Hugh Purcell

Immediately remove from the heat and, beating constantly with a wooden spoon, pour the hot mixture into the chocolate mix. Beat vigorously for a few minutes, or until the fudge is creamy. Quickly scrape the fudge into the prepared pan or platter, spread the fudge evenly.

Citrus Lemongrass Rice Pudding

rice, such as Arborio, rinsed with cold water and drained 1½ tablespoons total freshly grated lemon, orange and lime zest; more for serving 1 teaspoon vanilla bean paste or extract 1/8 teaspoon cardamom Grease the slow cooker with cooking spray. Place the lemongrass on a small piece of cheesecloth, form into a bundle and secure tightly with kitchen twine. Add to a medium-size heavy saucepan, along with the milk, coconut milk, sugar and salt. Stir and

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2013 COOKBOOK

Desserts bring to a strong simmer over mediumhigh heat (do not let boil).

Let cool slightly, then pour into individual bowls, cover and refrigerate until cold. If desired, garnish with additional zest before covering. Serves 6 to 8. CTW Features, adapted from “YearRound Slow Cooker: 100 Favorite Recipes for Every Season,” The Taunton Press, 2013

Classic Lattice Apple Pie For the crust: 2 cups all-purpose flour 1 teaspoon salt 2 tablespoons sugar 1 cup (2 sticks) unsalted butter, cold, cut in chunks 1/3 cup water 1 egg, separated 2 tablespoons rolled oats 1 tablespoon milk For the apples:

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Pour the hot mixture, including the lemongrass sachet, into the slow cooker. Add the rice and stir well. Cover and cook on low until the rice is completely tender, about 2 hours (some liquid will remain). Remove from the heat, discard the lemongrass sachet and stir in the zest, vanilla and cardamom.

Classic Lattice Apple Pie

8 baking apples (such as Granny Smith or Golden Delicious), peeled, cored and sliced (about 8 cups) 3/4 cup sugar 2 tablespoons cider vinegar 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon salt 2 tablespoons water 2 tablespoons cornstarch To make the crust, in the bowl of a food processor, pulse together the flour, salt and

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2013 COOKBOOK

Desserts 1 tablespoon of the sugar. Add the butter and pulse until the mixture forms chunks the size of peas. Pulse in the water 1 tablespoon at a time just until the mixture forms a dough. Wrap in plastic and refrigerate for 30 minutes. Reserve the eggs, oats and milk for later. Meanwhile, make the filling. In a large deep skillet, combine the apples with the sugar, vinegar, cinnamon, nutmeg and salt. Cook over medium heat, stirring and turning gently until the apples are just tender, about 5 minutes. Stir together the water and cornstarch, then add to the apples. Continue to cook until the juices thicken, about 1 minute. Set aside to cool. Heat the oven to 350 degrees. Place a pizza stone in the oven, if available. Divide the dough into 2 pieces, one slightly larger than the other. On a floured surface, roll the larger piece out to a 12-inch circle. Fold the dough in half to make it easier to move, then transfer it to a 9-inch pie plate, unfolding it and allowing it to settle into the bottom. The crust should overhang the edge slightly. In a small bowl, beat the egg white until slightly frothy. Brush it over the surface of the crust. Sprinkle the oats over the bottom of the crust, then spoon the apple filling into the crust.

On a floured surface, roll the smaller piece of dough to a 10-inch square. Using a pizza cutter or a paring knife, cut the dough into 1-inch strips. Weave the strips in a lattice across the top of the apple filling. Alternatively, roll the dough into a 10-inch circle and simply transfer to the top of the pie for a full crust. Fold the overhang of the crust under the bottom crust, gently tucking them into the pie dish, then crimp the edge. Beat the egg yolk in a small bowl with the milk and brush over the surface of the pie crust. Sprinkle with the remaining tablespoon of sugar. Bake on the pizza stone or on a baking sheet set on the rack in the lowest position of the oven until the crust is golden brown, about 45 minutes. Cool before cutting. Servings: 8. Alison Ladman for The Associated Press

Hanukkah: Tarte au Fromage ½ cup milk 16 ounces farmers cheese 1 cup crème fraîche 5 large eggs, separated 2/3 cup sugar Zest and juice of 1 lemon 1 teaspoon vanilla extract ¼ teaspoon salt

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2013 COOKBOOK

Desserts ½ cup all-purpose flour ½ cup raisins (optional) Preheat the oven to 350 degrees and butter or grease a 10-inch springform pan. Beat together the milk, farmers cheese, crème fraîche, egg yolks, sugar, lemon zest and juice, vanilla and salt in the bowl of an electric mixer or another large bowl. Stir in the flour and the raisins, if using. Beat the egg whites to stiff peaks in a clean bowl with clean beaters. Gently fold egg whites into the cheese batter in 3 batches. Pour into the greased pan. Bake for 40 minutes or until golden and firm in the center. Remove from oven. Cool at least 20 minutes before unmolding. Serves 8 to 10. CTW Features, adapted from “Quiche, Kugels and Couscous: My Search for Jewish Cooking in France,” Knopf, 2010

MICHELOB AMBERBOCK CRÈME BRÛLÈE 1 teaspoon Michelob Amber Bock 6 large egg yolks 6 tablespoons sugar 1 vanilla bean (split lengthwise) 1 ½ cups whipping cream 6 teaspoons sugar (or 8-12 teaspoons packed brown sugar)

Preheat oven to 325 degrees. Whisk yolks, beer and 6 tablespoons of sugar in medium bowl to blend. Scrape in seeds of vanilla bean. Gradually whisk the cream into the sugar. Divide mixture among 6 ¾-cup custard cups or ramekins. Arrange dishes in 13-by-9-by-2-inch baking pan. Pour enough hot water into the pan to come halfway up sides of dishes. Bake approximately 35-40 minutes until the custard is set. Do not overbake or your custard will be rubbery. Remove the pan from the oven and remove custard cups from the water. Allow custards to cool before placing in the refrigerator. Chill overnight. Two hours before serving: Preheat broiler. Sprinkle 1 teaspoon sugar on top of each custard. Place dishes on small baking sheet. Broil until sugar just starts to caramelize, rotating sheet for even browning, about 2 minutes. Chill until caramelized sugar hardens, about 2 hours. Serves 6. Submitted by Bartholomew County Beverage

2013 COOKBOOK

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