Cookbook 2014 by AIM Media Indiana

2014 REPUBLIC

Recipes Submitted by Area Residents

Freshness you want. Service you expect. Value you need.

www.jaycfoods.com

table of

contents Appetizers. . . . . . . . . . . . . 2 Breads and Breakfast. . . . . 4 Main Dishes. . . . . . . . . . . 10 Soups. . . . . . . . . . . . . . . . 20 Salads and Sides . . . . . . . 22 Desserts. . . . . . . . . . . . . . 30

Produced by The Republic Special Publications Department

333 Second Street, Columbus, Indiana 47201

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2014 COOKBOOK

Appetizers Katie’s Dip 2 8-ounce packages cream cheese 1 can tomatoes 1 pound package sausage, browned Mix all ingredients and put into slow cooker. Use scoops to eat. Mary Ann Bolin, Nashville

Dirty Martini Clam Dip

©Thinkstock

Stuffed Mushrooms 1 pound fresh mushrooms ½ cup dry bread crumbs 1 small minced onion 2 garlic cloves, diced ½ cup Parmesan cheese Thyme, salt, pepper to taste Olive oil Clean mushrooms and remove stems. Dice the stems. Sauté the onions in olive oil until almost soft and add the garlic, mushroom stems, bread crumbs, thyme, salt and pepper. Once heated through, add Parmesan cheese. Mix well. Drizzle a cookie sheet with olive oil to lightly coat. Place mushroom caps on pan and fill with sautéed mixture. Drizzle a little more oil over the filled mushrooms. Bake at 450 F for 20 to 25 minutes until tender. Recipe can be doubled or tripled. Yvonne Selig, Scipio 2

1 8-ounce package cream cheese, softened ½ to ¾ cup sour cream ½ small onion Minced garlic to taste ¼ cup chopped green olives Olive juice 1 small can minced clams, drained Chop onions and olives, and mince the garlic. Blend the cream cheese with ½ cup sour cream, adding more if needed to make creamy. Stir the vegetables and clams into the cream cheese mixture. Chill overnight, adding additional olive juice if too thick. Great served with pretzels or other salty snacks. Yvonne Selig, Scipio

Stuffed Mushrooms 1½ pounds mushrooms 1/3 cup grated Parmesan cheese ½ cup dried bread crumbs ¼ cup grated onion 2 cloves garlic, minced 2 tablespoons minced parsley 2 teaspoons salt ¼ teaspoon freshly ground black pepper ½ teaspoon oregano 2/3 cup olive oil Buy large, even-sized mushrooms. Wash them in water with a little lemon juice, but do not peel. Dry the mushrooms. Remove the stems and chop.

2014 COOKBOOK

Appetizers Mix chopped stems with all ingredients except olive oil. Stuff the mushroom caps with the mixture. Pour a little oil into a baking pan. Arrange the mushrooms in it. Pour the remaining oil over them, being sure to get a little into each mushroom. Bake at 350 F for 25 minutes. Wonderful as an appetizer or side dish. Serves 8 to 10. Carolyn Souza, Columbus

Cheryl’s Homemade Herbed Hummus 1½ cups dried garbanzo beans 1 lemon, juiced 2 cloves garlic ¼ cup tahini 1 sprig each: dill, mint, basil, oregano 1 teaspoon coriander, ground ½ teaspoon cumin, ground 1 teaspoon salt or to taste ¼ cup olive oil Place beans in a 3-quart saucepan and fill with water. Soak at least 4 hours or overnight. Drain beans, refill pot with water to cover beans and simmer semi-covered for 1 to 1½ hours. Taste to test the texture after an hour. Drain the beans (you’ll have about 3 cups) and place in a food processor. Add remaining ingredients and pulse to blend into a smooth paste. Add olive oil and/or water to achieve your desired consistency.

©Thinkstock

Optional: garnish with a sprinkle of sumac, found at Middle Eastern or Mediterranean markets. You can substitute 1 teaspoon dill seeds for fresh dill. Serve with pita chips or other dippers. Yvonne Selig, Scipio

May the spirit of Christmas bring you peace, the gladness of Christmas bring you hope, the warmth of Christmas bring you love.

Ella Elwood

Office 812-378-7938 • Home 812-376-8020 EElwood@C21BR.com 2014 COOKBOOK

Breads and Breakfast Sausage Casserole

Pumpkin Honey Butter

3 eggs, beaten 1 cup milk 3 slices white bread, cubed 1 piece skinless smoked sausage, chipped into small pieces 1 cup grated cheese Grease an 8-by-8-inch baking pan. Bake at 350 F for 45 minutes. Servings: 4.

½ cup softened butter ½ cup honey 3 tablespoons canned pure pumpkin puree 1 teaspoon pumpkin pie spice Place the butter in a mixing bowl and whip on high speed with an electric mixer until fluffy, about 1 minute.

Note: Freeze smoked sausage as it’s easier to chip. Norma Jean Hitchcock, Hope

In another bowl, stir together the honey, pumpkin puree and pumpkin pie spice until well mixed. Add the honey mixture to the butter and whip on high with the electric mixer until the mixture is fluffy and smooth, about 1 more minute. Chill the pumpkin butter for several hours or overnight to blend the flavors.

Yeast Rolls 1 cup hot water ¼ cup shortening ¼ cup sugar 1 teaspoon salt 1 egg Beat together. Then mix and add the following to the mixture: ¼ cup warm water 2 packages yeast Add 4 cups flour all at once to the mixture. Mix together. Grease dough and let rise until double in size. Make into rolls and let rise again. Bake at 425 F for 12 to 15 minutes. Makes 24 rolls. Barbara Creamer, Westport

Pumpkin-flavored honey butter with a hint of pumpkin pie spice makes a delicious spread for toast, bagels, muffins or pancakes. Sherry Fisher, Seymour

Homemade Yogurt You will need a candy thermometer, double boiler, slow cooker liner or other oven-safe bowl and lid, a colander and cheese cloth.

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2014 COOKBOOK

Breads and Breakfast 8 cups milk – skim, 1 percent, 2 percent, whole, your choice 2½ tablespoons yogurt with live, active cultures Add 8 cups milk to the top of a double boiler over boiling water, reserving ¼ cup for later. Slowly heat to 180 degrees, keeping the milk covered, stirring occasionally. While the milk is heating, add the 2½ tablespoons yogurt to the reserved ¼ cup milk. Set aside, not refrigerated. Checking the temperature with the candy thermometer, once the milk reaches 180 degrees, carefully remove from heat and pour into the slow cooker liner. Uncovered, allow it to cool down to 100 to 105 degrees. This will take about 45 minutes to an hour. While waiting for yogurt to cool, turn the oven on to “warm.” If this setting isn’t available, turn the temperature to 150. Once cool, gently stir in the yogurt and milk mixture. Re-cover with lid and cover with a towel. Turn the oven off and turn on the oven light. This will help keep the oven warm enough for the yogurt to form. Sit the container inside the oven, keeping the towel away from the light bulb. Allow to sit undisturbed for 6 to 8 hours or overnight.

Once thickened, it should have a yogurtlike texture when stirred with a thin layer of whey on top. If it hasn’t thickened enough, turn oven back on warm for 2 minutes and allow to sit for 2 to 3 more hours. Once thickened, you can stop processing now if you like your yogurt regular style. Just gently stir and store in the refrigerator. If you prefer it Greek-style, the yogurt can be strained to thicken it. After allowing it to cool 2 to 3 hours in the refrigerator, line a colander with several dampened layers of cheese cloth and put a large bowl underneath to catch the whey. (Think Little Miss Muffet.) Pour in the yogurt and return to the refrigerator for a couple of hours, draining until it resembles Greek yogurt. Discard the whey or it can be saved for cooking, such as in homemade bread recipes. Remove from the cheese cloth and store in the refrigerator. Great served with fresh fruit or a spoonful of jelly. This is a much cheaper version of Greek yogurt and will keep for about 10 days. It also makes a good substitute for sour cream. Yvonne Selig, Scipio

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Breads and Breakfast Glazed Lemon Zucchini Bread

Idahoan Potato Doughnuts

2 cups cake flour ½ teaspoon salt 2 teaspoons baking powder 2 eggs ½ cup canola oil 1 1/3 cups sugar 2 tablespoons lemon juice ½ cup buttermilk Zest of 1 lemon 1 cup grated zucchini Glaze: 1 cup powdered sugar 2 tablespoons lemon juice 1 tablespoon milk Mix flour, salt and baking powder in a medium bowl and set aside.

Dissolve 2 packets active dry or cake yeast in ½ cup lukewarm water. Set aside. Cream together 1 cup sugar, ¾ cup shortening or margarine, 1½ cups cold Idahoan mashed potatoes and 3 well-beaten eggs. Scald and cool 2 cups milk. Add 1 tablespoon salt and 1 tablespoon lemon extract. Combine all ingredients and mix well.

In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk and lemon zest to this mixture and blend all together. Fold in zucchini until it is mixed well. Add dry mixture to the wet mixture and blend all together until well combined. Pour batter into greased 9-by-5 loaf pan. Bake at 350 F for 40-45 minutes. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving. Cate Hyatt, Columbus

Mix in 6-8 cups sifted flour, adding enough to make soft dough. Let rise until doubled in bulk, roll and rise again to double in bulk. Roll out dough, cut and let rise until very light. Fry in deep fat at 375 degrees. Put on absorbent material to drain. Mix 1 pound powdered sugar and 1 tablespoon vanilla and add boiling water to the consistency of a glaze. Dorothy Mason, Edinburgh

Ice Box Rolls 2 cakes compressed yeast ½ cup lukewarm water ½ cup sugar 2 teaspoons salt 3 tablespoons shortening 1½ cups boiling water 2 eggs 7 cups flour

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2014 COOKBOOK

Breads and Breakfast Crumble yeast in lukewarm water. Combine sugar, salt, shortening and boiling water. Cool to lukewarm, add yeast and beaten eggs. Stir in flour until thoroughly mixed. Cover and place in refrigerator. Use at your convenience to make rolls or breakfast cakes. Take from refrigerator, form into rolls or cakes, place in a greased pan in a warm place and allow to rise about 2 hours. Follow baking instructions below. To use the same day, let the dough rise in a warm place until doubled in size, about 2 hours. Knead well and form into rolls or breakfast cake. Place in a greased pan and again allow to double in size, about 1 hour. Bake in moderately hot oven for 15 minutes. Remove and brush top with melted butter. If dough rises beyond volume of pan in refrigerator, remove and knead gently for a few seconds. Helen Settles, Columbus

Onion Cheese Bread ¾ cup chopped onion 1 teaspoon garlic salt 1 teaspoon cooking oil ¼ cup buttermilk 1 egg, lightly beaten

3 cups biscuit mix 1 cup shredded cheddar cheese 1 tablespoon butter, melted Preheat oven to 400. Spray an 8-by-5-by-3inch loaf pan with nonstick cooking spray. Set aside. In a large skillet, cook onion and garlic salt in hot oil over medium heat, 5-6 minutes or until tender and lightly browned, stirring occasionally. In a large bowl, stir together buttermilk and egg. Add biscuit mix until combined. Gently stir in onion mixture and cheese. Spoon mixture into pan, spreading evenly. Bake 35 minutes or until toothpick tests clean. Transfer to wire rack. Brush top of bread with butter. Dorothy Mason, Edinburgh

Self-Rising Bread 1 pint sliced raw potatoes ¾ teaspoon baking soda ¾ teaspoon salt 1½ teaspoons sugar 1½ teaspoons flour 6 tablespoons corn meal 1 quart boiling water

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Breads and Breakfast Mix together in ½ gallon or gallon glass jar. Put in gas oven with pilot light or warm place for 10-12 hours. In 10-12 hours, contents should be bubbling and foaming on top. Be sure you can see bubbles rising and working rapidly. Starter is ready to strain and can be used to make bread right away. Too much fermentation will make the bread sour. 3 cups almost scalded milk 4½ tablespoons bacon grease or shortening 4 tablespoons sugar ¼ teaspoon soda 1½ teaspoons salt Mix and let cool to lukewarm. Strain the starter into a wire mesh strainer. Throw potatoes away. Pour into large bowl and mix with milk mixture. Add 10-12 cups flour. Mix and knead in bowl with large spoon until dough is smooth and satiny. Divide dough and slide into 2 greased and floured loaf pans. Grease tops of loaves with butter or shortening. Place bread pans in oven to let rise until doubled in size. Remove from oven and preheat oven to 350. Bake loaves 50-60

minutes. Turn out on cooling racks and brush with melted butter. Yuba Brown Settles, Columbus

Hot Cross Muffins Start to finish: 30 minutes, plus cooling Servings: 12 For the muffins: ½ cup orange juice ¾ cup currants 2 cups all-purpose flour 2/3 cup granulated sugar 1 tablespoon baking powder ½ teaspoon salt 1 teaspoon cinnamon ¼ teaspoon ground cloves ¼ teaspoon allspice ½ cup milk 1/3 cup vegetable or canola oil 2 eggs 2 teaspoons vanilla extract Zest of ½ orange Zest of ½ lemon For the icing: 1 cup powdered sugar 1 tablespoon lemon juice

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2014 COOKBOOK

Breads and Breakfast In a microwave-safe bowl, combine the orange juice and currants. Microwave on high for 1 minute, or until bubbling. Set aside to cool. Heat the oven to 400 F. Coat a 12-cup muffin pan with cooking spray or line with paper muffin cups. In a medium bowl, whisk together the flour, granulated sugar, baking powder, salt, cinnamon, cloves and allspice. In a second bowl, whisk together the milk, oil, eggs, vanilla and both zests. Add the milk and egg mixture and the currants, including the orange juice, to the flour mixture. Stir just until the dry ingredients are moistened; there may still be bits of flour visible. Divide the batter between the prepared muffin cups and bake for 15 to 20 minutes, or until a toothpick inserted at the center of the muffins comes out dry. Allow to cool for 5 minutes, then transfer to a rack to finish cooling. Once the muffins are cool, prepare the icing. In a small bowl, stir together the powdered sugar and lemon juice until smooth. Drizzle the icing across the tops of the muffins in a line in one direction, then again in the other direction to form a cross over the top. â&#x20AC;&#x201D; Associated Press

Jan Brinkman â&#x20AC;˘ 812-371-3215 JBrinkman@C21BR.com www.JanBrinkman.com 2014 COOKBOOK

Main Dishes Chard and Chickpea Stew Saute 1 chopped onion in olive oil or ghee until softened. Add 2-4 cloves of minced garlic for 1 minute. Add the chopped stems from the chard for 4 minutes. Add the chopped chard leaves until wilted. Throw in a can of garbanzos. Season with cumin, salt, pepper and cayenne. Finish with sour cream or coconut milk. Cate Hyatt, Columbus

Hawaiian Turkey Burgers 1 can (8 ounces) sliced pineapple ½ cup dry bread crumbs ½ cup sliced green onion or chopped sweet onion ½ cup chopped green pepper 1 tablespoon soy sauce ¼ teaspoon salt 1 pound lean ground turkey ¼ cup teriyaki sauce 4 sweet Hawaiian hamburger buns Drain pineapple, reserving ¼ cup juice (discard remaining juice or save for another use); set pineapple aside. In a bowl, combine the bread crumbs, onions, green pepper, soy sauce, salt and reserved pineapple juice. Crumble turkey over mixture and mix well. Shape into four patties.

Coat grill rack with nonstick cooking spray before starting the grill. Once grill is heated, cook burgers, covered, over medium heat for 3 minutes on each side. Brush with teriyaki sauce. Grill 4-6 minutes longer on each side or until meat is no longer pink and/or a meat thermometer reads 165 degrees. Grill pineapple for two minutes on each side, basting occasionally with teriyaki sauce. Top each burger with a pineapple slice and place on sweet Hawaiian buns. This turkey burger recipe is a delicious and nice alternative to hamburgers. The pineapple juice keeps the meat moist and juicy. Cathy Zehr, Columbus

Tangy Italian Chicken Sandwich 2 cups (8 ounces) chopped, cooked boneless, skinless chicken or turkey breast 1/3 cup drained giardiniera 2 ounces reduced-fat provolone cheese, sliced and diced ¼ cup chopped fresh parsley 2 tablespoons reduced-fat Italian salad dressing ¼ teaspoon dried oregano 4 2-ounce pita bread rounds, cut in half, crosswise

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2014 COOKBOOK

Main Dishes 8 leaves Romano lettuce or red leaf lettuce Combine chicken, giardiniera, cheese, parsley, dressing and oregano in medium bowl and mix well. Line each pita half with lettuce leaf. Divide chicken mixture evenly among pita pockets. Dorothy Mason, Edinburgh

Lattice Top Chicken Pie 1 16-ounce package frozen California Blend vegetables, thawed and drained 2 cups cubed cooked chicken 1 can cream of potato soup, undiluted 1 8-ounce tube refrigerated crescent rolls ½ cup diced onions ½ teaspoon seasoned salt 1 cup milk In large bowl combine vegetables, chicken, soup, milk, onions and salt. Transfer to a greased 9-by-13 baking dish. Bake uncovered 20 minutes at 350 F. Meanwhile, separate crescent dough into two rectangles. Cut lengthwise into four strips. Working quickly, weave strips over warm filling, forming a lattice crust. Bake 15 minutes longer or until crust is golden brown. Yield: 6 to 8 servings. Laverne Casey, North Vernon

Texas Hash 1½ pounds ground beef 3 tablespoons fat 2 large onions, sliced 2 green peppers, chopped ½ cup instant rice 1 teaspoon chili powder 1 No. 2 can tomatoes or 2½ cups tomato juice 2 teaspoons salt 1/8 teaspoon black pepper Brown onions and green peppers slowly in fat. Add ground beef and cook until meat is crumbly. Add tomatoes, rice and seasonings and mix thoroughly. Turn into a casserole dish, cover and continue cooking in the oven. Bake at 350 degrees for 45 minutes. The rice will be well cooked. Barbara Creamer, Westport

Turkey Tetrazzini 1 12-ounce package Reames homestyle frozen egg noodles 1 10¾ ounce can cream of mushroom soup ½ cup milk ½ cup water 1½ cups turkey, cooked and cubed ¼ cup seasoned bread crumbs

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2014 COOKBOOK

Main Dishes 1½ cups mixed frozen peas and carrots, thawed 2 tablespoons snipped parsley 2 tablespoons pimiento Cook noodles uncovered in boiling water for 20 minutes, stirring occasionally. Drain. Combine soup, milk and water. Cook and stir until hot. Stir in cooked noodles, turkey, peas, carrots and pimiento. Spoon mixture into greased 11¾-by-7½ baking pan. Combine crumbs and parsley and sprinkle over top. Bake uncovered for 30 minutes at 375 F. Yield: 6 servings. Laverne Casey, North Vernon

Easy Chicken Pot Pie 1 can cream of chicken soup 1 can mixed vegetables 1½ cups cooked, cubed chicken or turkey, or as much as you want 1 cup Bisquick ½ cup milk 1 egg In 2-quart casserole dish, mix soup, vegetables and meat. In separate bowl mix milk, egg and Bisquick. Pour over meat mixture. Bake 30 minutes at 400 F or until golden brown. Mary Ann Bolin, Nashville

Cabbage Casserole ½ head medium size cabbage 1 can cream of celery soup 1/3 box (1 pound) Velveeta cheese 1 sleeve Townhouse cracker crumbs Margarine Cook cabbage in salt water with a little bit of sugar. Cook until firm, beginning to turn white. Drain well. Put in casserole dish. Pour in soup and mix well. Put Velveeta pieces across the dish and top with cracker crumbs. Dot with margarine all over. Bake at 350 F for 30 minutes or until it bubbles. Note: For a different taste, pieces of cooked ham can be added to cabbage and soup. Norma Jean Hitchcock, Hope

Easy Chicken and Pasta 1 pound boneless chicken breast, cut up 1 tablespoon vegetable oil 1 can (10¾ ounces) cream of mushroom soup 2¼ cups water 2 cups uncooked corkscrew pasta ½ teaspoon dried basil leaves, crushed 2 cups frozen vegetable combination of broccoli, carrots and cauliflower

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2014 COOKBOOK

Main Dishes Brown chicken in oil and set aside. Add soup, water, basil and vegetables and heat to a boil. Add uncooked pasta. Cook over medium heat 10 minutes, stirring often. The pasta will cook right in the soup. Add chicken and cook 5 minutes or until pasta is done. Laverne Casey, North Vernon

Pumpkin Ravioli with Sage and Browned Butter ¾ cup pumpkin – prepared, either canned or frozen ¾ cup ricotta cheese 1 egg, beaten ½ teaspoon salt 1/8 teaspoon pepper Pinch of nutmeg ½ cup mozzarella cheese ¼ cup Parmesan cheese 1/8 teaspoon garlic 1 package egg roll wrappers or 1 recipe for pasta dough: 2 cups flour 2 eggs 2 tablespoons water 2 teaspoons olive oil 2 teaspoons salt

If using pasta dough, add flour to a bowl and make a well in the center. Add the rest of the ingredients and mix well with a fork. Knead by hand 10 minutes. You can cheat and go for 5. Wrap in plastic wrap and let rest for 20 minutes or so in the refrigerator. In the meantime, combine all ingredients from pumpkin through garlic. After its nap, roll out the dough on a floured surface quite thinly into 2 sheets or divide in half so one can be folded over the other. Take the pumpkin mixture and with a teaspoon, about 2 inches apart, spoon the mixture onto one half of your pasta sheet. Go around the pumpkin filling with a pastry brush and water to glue it together. Cover the mounded dough with the second sheet of pasta and press around the mounds to seal it. With a sharp knife or ravioli cutter, cut them apart. Sit them on a cookie sheet dusted with flour. If you use the egg roll wrappers, cut each wrapper in half to make two rectangular sheets. Place a teaspoon of pumpkin mixture onto one half of the rectangle, leaving edges free. Brush edges with water. Fold the rectangle in half and crimp together with the tines of a fork. Set aside on a flour dusted cookie sheet.

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Main Dishes Bring a pot of salted water to a boil. While waiting for it to boil, you can start the butter sauce.

Sage Browned Butter ¼ cup to 6 tablespoons butter ¼ cup fresh sage leaves Heat butter in a skillet over medium heat. Stir in the sage. Cook and stir the sage until it is crispy but not browned. Be careful – it can burn quickly. Can add salt and pepper to taste. Remove from heat. Once boiling, carefully add the ravioli and boil until tender. Could take 3 to 7 minutes. Remove carefully with a slotted spoon to a platter. Spoon the butter over the top and serve or toss gently in the skillet with the butter. Yvonne Selig, Scipio

Make Ahead Chicken Casserole 8 ounces macaroni, uncooked ½ pound Velveeta cheese, cubed 4 hard-boiled eggs, chopped 1 can cream of mushroom soup 1 can cream of chicken soup 2 cups chicken or turkey, cooked, chopped 2 cups milk

Mix all together, cover and refrigerate overnight. Let casserole set out one hour before cooking. Bake 1 hour at 350 F. Lorraine Lyons, Columbus

Stella Braised Salmon with Cream Sauce 1 pound fresh salmon filet, cut in half 1 cup chicken stock ½ cup Stella Artois 1 bay leaf ¼ teaspoon thyme ¼ cup heavy cream 4 tablespoons chives, small dice Preheat oven to 375 F. Place salmon filets in a glass baking dish. Pour the chicken stock and beer over the salmon and bake for about 20 minutes. Do not overcook. Remove the salmon from the baking dish, set aside and keep warm. Pour liquid from the dish into a saucepan. Add the bay leaf and thyme. Reduce the liquid by ¼. Remove bay leaf and add the cream and chives. Reduce heat and simmer until the sauce thickens. Pour over the hot salmon. Serves 2. Bartholomew County Beverage

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2014 COOKBOOK

Main Dishes Aunt Mary’s Simple Seattle Supper 3 tablespoons Hain olive oil 1 medium onion, chopped 4 large cloves garlic, minced 1/8 teaspoon cayenne 1/8 teaspoon black pepper 1 teaspoon cumin ¾ teaspoon ground coriander 1 teaspoon dried basil ¼ teaspoon oregano 1 can Westrae Natural black beans 1 14-ounce can diced tomatoes Polenta (or cornbread or rice) Heat oil in a large skillet. Add everything except the beans and tomatoes. Saute until the onions are soft, about 5 minutes. Add the tomatoes and beans and heat until bubbly. Serve over slices of pan grilled polenta (or cornbread or rice). A quick, healthy, vegetarian dinner. Cate Hyatt, Columbus

Cate’s Smothered Pork Roast 6-7 pound boneless pork roast (butt or shoulder) 1 tablespoon kosher salt 1 teaspoon freshly ground black peppercorns

2 large yellow onions 8 cloves garlic 1 tablespoon dried rosemary, crumbled 1 tablespoon dried thyme, crumbled 2 tablespoons vegetable oil 8 tablespoons (1 stick) butter, unsalted ½ cup all-purpose flour 4 cups homemade or canned low-sodium chicken broth Juice of ½ lemon Preheat over to 275 F. Generously season the pork with salt and pepper, rubbing it into the fat and meat. Set aside at room temperature for 30 minutes. Halve and thinly slice the onions and thinly slice the garlic. Place them in a large bowl along with the rosemary and thyme, and toss to combine. Heat the vegetable oil in a large Dutch oven over medium-high heat for 2 minutes. Add the pork and sear until all sides are browned and crusty. Transfer the meat to a plate and set aside. Add the butter to the Dutch oven and, once it is melted, stir in the flour. Stir continuously until the flour becomes a rich, brown color and then add the onion, garlic and herb mixture and stir to evenly coat.

Jane Mellinger

Serving You Since 1993!

Office 812-378-1719 • Cell 812-343-0579 Email: janemell@yahoo.com 2014 COOKBOOK

Main Dishes Add the chicken broth and bring to a simmer, stirring constantly. Return the pork and any accumulated juices to the Dutch oven, cover and roast in the oven until the meet pulls apart easily and is tender, about 3 hours, basting the pork every hour. Transfer the pork to a serving platter and set aside. Place the saucy onion mixture on the stovetop and bring to a simmer over medium-high heat. Simmer, skimming off any excess fat, until the sauce is reduced by about one-third and coats the back of a spoon, stirring often. Squeeze in the lemon juice; pour over the pork and serve. Note: If using a pork loin instead of a pork butt or shoulder, heat some vegetable oil in a large skillet over medium-high heat and sear the loin until browned on all sides. Transfer the pork to a roasting rack set into a roasting pan and cook in a 375 degree oven for 30-40 minutes until it is cooked though and reaches 150 degrees on an instant read thermometer. Set aside to rest for 15 minutes before slicing. While the pork roasts, make the sauce in a large saucepan, cooking it over medium-low heat until it coats the back of a spoon. Finish with lemon juice as instructed above. Yield: 8-10 servings.

I used a pork roast and it did not take as long as the recipe suggested. The slow cooking did result in pork that was fall apart-tender. I also added a few carrots in lieu of one of the onions. Other than that, I followed the recipe as written. Very tasty. From chef Donald Link, New Orleans Cate Hyatt, Columbus

Wet Burritos Large flour tortillas 1 can refried beans 1 small jar tostado cheese 1 pound ground beef (browned and drained) 1 package Spanish rice (cooked per package instructions) Âź cup chopped onions Âź cup chopped green bell peppers Mix all ingredients and roll into tortillas. Place rolled burritos into baking dish. Pour and cover burritos with 1 small can of enchilada sauce. Bake at 350 degrees for 30 minutes. Remove from oven and sprinkle with shredded Mexican cheese. Place dish back in oven and bake until cheese has melted. Sharon Hembree, Taylorsville

2014 COOKBOOK

Main Dishes Grilled Sirloin Burgers Grilling spray 1 10-ounce can RoTel diced tomatoes and green chilies, drained 1 pound ground sirloin, 90 percent lean ¼ teaspoon salt 1/8 teaspoon ground black pepper 4 slices pepper jack cheese 4 hamburger buns 1 avocado, pitted, peeled and sliced Spray grate with outdoor grill spray. Preheat grill to medium heat. Set aside 1/3 cup of drained tomatoes. Mix beef, remaining tomatoes, salt and pepper in medium bowl. Shape into 4 patties and ½ inch thick. Grill patties 10 minutes or until cooked through to 160 degrees, turning once. Top each patty with 1 slice cheese and let melt slightly. Put patties on bottom half of buns, add 3-4 avocado slices and a tablespoon of tomatoes. Put top bun on and serve. Dorothy Mason, Edinburgh

Potato and Ham Casserole 6-8 potatoes 2 cups chopped ham 1 or 2 medium onions, diced Salt and pepper

2 cups milk 1 can cream of mushroom soup Layer potatoes, onions and ham in casserole dish. Mix soup and milk and pour over the top. Cover and bake for one hour at 400 F. Yield: 6 servings. Laverne Casey, North Vernon

Budweiser B.B.Q., BaconWrapped Angus Beef Tips 1½ pounds 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. Bartholomew County Beverage

2014 COOKBOOK

Main Dishes

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2014 COOKBOOK

Main Dishes Barbecue-Spiced Turkey Start to finish: 3 hours (30 minutes active) Makes a 12- to 14-pound turkey with gravy 4 large yellow onions, quartered 2 tablespoons packed brown sugar 2 tablespoons smoked paprika 1 tablespoon dried thyme 2 teaspoons ground cumin 2 teaspoons chili powder 2 teaspoons onion powder 2 teaspoons garlic powder ½ teaspoon cayenne (optional, more or less to taste) 2 tablespoons olive oil Kosher salt and ground black pepper 4 tablespoons (½ stick) unsalted butter, softened 12- to 14-pound turkey 1/2 cup dry white wine 2 cups turkey, chicken or vegetable stock 2 tablespoons tomato paste 2 tablespoons cider vinegar 1½ tablespoons instant flour, such as Wondra Heat the oven to 375 F. Scatter the onions over the bottom of a roasting pan and fit a roasting rack over them. In a medium bowl, mix together the brown sugar, paprika, thyme, cumin, chili powder, onion powder, garlic powder, cayenne, olive oil, 2 teaspoons salt and 2 teaspoons black

pepper. Mix well, then add the butter and mash together to form a smooth paste. Use paper towels to pat the turkey dry all over. Smear the spiced butter mixture all over the turkey, being sure to get it under the skin as well as in the cavity. Place the turkey on the rack in the prepared pan. Roast for 2 to 2½ hours, covering the turkey with foil if the skin begins to darken too much. By the end of roasting, the temperature of the breast should reach 160 F and the thigh should reach 170 F. Move the turkey to a serving platter and cover first with a layer of foil, then with several layers of clean kitchen towels to keep warm. Remove the rack from the pan and use a slotted spoon to lift the onions out and transfer to a blender. Place the roasting pan over medium heat on the stovetop and add the wine. Bring to a simmer and use a wooden spoon to scrape the bottom of the pan to loosen any browned bits. Whisk in the stock, tomato paste and vinegar. Sprinkle in the flour, whisking and heating until the gravy thickens. Carefully pour the gravy from the pan into the blender with the onions. Puree until smooth. Adjust the seasoning with additional salt and black pepper, if needed. Serve with the turkey. — Associated Press HAPPY TUESDAY Models needed. TRENDY WEDNESDAY New look. THIRSTY THURSDAY Have a glass of wine with us, while you get a hair treatment.

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2014 COOKBOOK

Soups Chicken Broth in a Slow Cooker 2½ pounds bone-in chicken pieces 6 cups water 2 stalks celery, chopped 2 carrots, chopped 1 onion, quartered 1 tablespoon dried basil Place the chicken pieces, water, celery, carrots, onion and basil in a slow cooker. Cook on low setting for 8 to 10 hours. Strain before using and discard vegetables. Chicken may be removed from the bones and used in soup. This yields approximately one quart of rich chicken stock to use in soups and sauces. Sherry Fisher, Seymour

Creamy Potato Soup 3 small potatoes, peeled and diced 2 tablespoons butter 1 medium onion, diced 1½ teaspoons salt ¼ teaspoon pepper 2 carrots, peeled and cut up 2 stalks of celery, diced 1 teaspoon chicken bouillon or 2 cubes 1½ cups instant mashed potato flakes 6 cups milk Cook potatoes, onion, carrots and celery 15 minutes or until done. Add butter, salt,

pepper and chicken cubes. Stir in milk and potato flakes. Yield: 9 cups. Laverne Casey, North Vernon

Michelob Amber Bock Sweet Potato Chowder 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 Amber Bock 2 pounds canned sweet potatoes 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. Bartholomew County Beverage

2014 COOKBOOK

Soups Tomato-Basil Soup 2 teaspoons olive oil 3 garlic cloves, minced 3 cups fat-free, less-sodium chicken broth ¾ teaspoon salt 3 (14.5 ounce) cans no-salt-added tomatoes, undrained 2 cups fresh basil leaves, thinly sliced Basil leaves (optional) Heat oil in a large saucepan over medium heat. Add garlic; cook 30 seconds, stirring constantly. Stir in the broth, salt and tomatoes, bring to a boil. Reduce heat; simmer 20 minutes. Stir in basil. Place half of the soup in a blender, process until smooth. Pour pureed soup into a bowl, and repeat procedure with remaining soup. Or you can use a hand blender in the saucepan if desired. Garnish with basil leaves if desired. Sherry Fisher, Seymour

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Salads and Sides Phyllo-Wrapped Asparagus 8 or 9 asparagus spears, depending on size ½ (16-ounce) package frozen phyllo dough sheets, thawed ¼ cup butter, melted ¼ cup finely grated Parmesan Preheat oven to 375 F. Snap off the tough ends of the asparagus. Unwrap the phyllo and cut the stack in half lengthwise. Reserve 1 stack for later use. Cover the phyllo with a damp towel to keep it from drying out. Take 1 sheet of phyllo and brush lightly with some melted butter. Sprinkle with some Parmesan. Place 2 to 3 asparagus spears on the short end of the sheet. Roll up, jelly-roll style. Place each piece, seam side down, on a baking sheet. Brush with more melted butter and sprinkle with more Parmesan. Repeat until all the asparagus spears are used up. Place baking sheet in oven and bake for 15 to 18 minutes, or until golden brown and crispy. Recipe adapted from Paula Deen. Cate Hyatt, Columbus

Scalloped Potatoes 1 teaspoon onion powder 1 stick margarine

5 tablespoons all-purpose flour or enough to thicken 1¼ teaspoons salt (I use half salt and add some Mrs. Dash) 3 cups milk Thinly sliced potatoes to fill 9-by-13-inch pan In a large saucepan, melt margarine and stir in flour, salt, pepper and Mrs. Dash until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened. If too thick, it can be thinned with boiling water. Place half of potatoes in a greased, 3-quart baking dish. Pour half of sauce over potatoes. Repeat layers. Bake, uncovered, at 350 F for 60 to 70 minutes or until potatoes are tender and top is browned. Marcie Tompkins, Columbus

Deviled Chestnuts 1 pound (about 40) chestnuts – not water chestnuts ½ cup butter 2 tablespoons vegetable oil Salt, cayenne pepper Cut an X on the flat side of each chestnut and cook in boiling water about 2 minutes. This makes them easier to peel. Remove

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2014 COOKBOOK

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Salads and Sides a few at a time to peel. When peeling, remove the inner skin, rinse, dry and set aside. Melt butter in a heavy saute pan over medium heat. Add oil and chestnuts. Reduce heat to low and slowly cook chestnuts, stirring often, until they are tender, about 10 minutes. Sprinkle with salt and dust with cayenne pepper. Serve hot or cold. Yvonne Selig, Scipio

1 package dry pistachio instant pudding 1 large container Cool Whip 1 15½-ounce can crushed pineapple with juice 1 cup small marshmallows 1 cup chopped nuts Mix all ingredients and refrigerate. Mary Ann Bolin, Nashville

Baked Corn Casserole 1 can cream-style corn 1 can whole kernel corn, drained 1 stick margarine, melted 1 small carton sour cream 1 box Jiffy cornbread mix Mix all together and bake in 11¾-by-7½inch or smaller oblong glass baking dish at 350 F for 1 hour. Norma Jean Hitchcock, Hope

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16 ounces cottage cheese 20 ounces spinach, fresh or frozen, that is thawed, chopped and drained 4 ounces shredded cheddar cheese (about 1 cup) 2 beaten eggs ¾ cup pancake baking mix 1 teaspoon salt ¼ teaspoon pepper ¼ cup Parmesan cheese ¼ cup diced onion Spray a deep dish pie plate with nonstick spray. Combine all of the ingredients except ½ cup of the cheddar cheese. Reserve this and sprinkle on top. Bake at 350 F for about an hour. When a knife is inserted and it comes out clean, it is done. Good for breakfast or as a side dish. Yvonne Selig, Scipio

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Salads and Sides Broccoli Delight Salad

Cherry Salad

1 large bunch broccoli, cut up 2 cups head lettuce, cut small 1 cup raisins 1 cup sunflower seeds 1 pound bacon, fried crisp 1 onion, diced Put above layered items in bowl and refrigerate. Dressing: ¾ cup Miracle Whip ½ cup sugar 2 tablespoons vinegar Put dressing over top of ingredients just prior to serving. Norma Jean Hitchcock, Hope

1 can cherry pie filling ½ cup sugar 1½ cups water 2 3-ounce packages strawberry Jello 1 cup 7-Up or Sprite Cool Whip Boil pie filling, sugar and water for 2 minutes and take off stove. Add Jello and let cool. Stir in 7-Up or Sprite and refrigerate. Top with Cool Whip. Laverne Casey, North Vernon

Baked Beans 1 large jar white (navy) beans, cooked 1 pound bacon, fried crisp and crumbled 1 cup brown sugar ¼ cup water (optional) ½ cup chopped onion Chopped parsley to taste Coarse black pepper to taste (use lots) Combine all ingredients, including nearly all the bacon fat as well as the bacon. Bake for 1 to 1½ hours at 350 F. I use Randall’s Great Northern Beans. Mary Ann Bolin, Nashville

Pineapple Salad 1 can pineapple tidbits, cut smaller with liquid drained off and saved Dressing: 1 egg, well beaten ¾ cup sugar 1/3 cup flour Pineapple liquid Mix egg, sugar and flour and slowly add pineapple liquid to avoid lumps. Cook until thick, stirring constantly. When cool, stir in pineapple and ½ pound miniature marshmallows. Add diced bananas and pecan pieces. Also sprinkle pecan pieces on top. Norma Jean Hitchcock, Hope

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2014 COOKBOOK

Salads and Sides Shoepeg Salad Drain and combine: 1 can French cut green beans 1 can shoepeg corn 1 can (15 ounces) Leisure peas (I use very small peas) Add: 1 cup chopped celery 1 cup chopped green peppers 1 medium onion chopped Dressing: ¾ cup vinegar 1 cup sugar 1 teaspoon salt Bring to a boil. Add ½ cup oil and bring to a boil again. Cool completely. Add to rest and store in a covered container. Barbara Creamer, Westport

Sweet Potatoes Sweet Magic 4 large sweet potatoes, cooked until almost done, sliced 2 inches thick 1 stick butter 1 cup brown sugar 12 tablespoons orange juice ½ teaspoon cinnamon 1 teaspoon vanilla Dash salt

Combine all ingredients in large skillet approximately 45 minutes before serving. Add sweet potatoes and saute, turning frequently, for 30 to 45 minutes. Do not worry if mixture seems thin. The combination becomes, as if by magic, thick and delicious. Linda Elmerick, Columbus

Cranberry Salad 1 (3 ounce) package strawberry Jello in 1 cup hot water. Add 1 cup cold water and set in refrigerator until it begins to gel (watch closely). Cut up 1 cup apples, add 1 teaspoon of sugar and let stand. Dice ½ cup celery and ½ cup pecans. When Jello is thick, stir in all of the above along with 10-12 small marshmallows. Cut ½ can of cranberry sauce into chunks and fold in easily so there will be chunks of sauce in the salad. Laverne Casey, North Vernon.

Mom’s Squash Casserole 1 pound summer squash 1 small onion 1 box cornbread stuffing 1 cup sour cream 1 can cream of chicken soup 1 stick butter 2 medium shredded carrots

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2014 COOKBOOK

Salads and Sides Cook and drain the squash once tender. Put the stuffing and melted butter in the bottom of a square baking dish. Combine the remaining ingredients and layer on top of the stuffing. Bake at 350 F for 30 minutes. Yvonne Selig, Scipio

Aunt Beth’s Macaroni Salad 2 cups mayonnaise 1 medium onion, chopped 1 cup diced celery 1 cup sugar 1 cup cold water ½ cup white vinegar 2 cloves garlic, minced 1 (16 ounce) box favorite pasta, cooked and drained Garnish with hard-boiled egg, chopped In a large bowl combine all ingredients except egg.

For the vinaigrette: 1 tablespoons Champagne or white wine vinegar Zest of ½ orange 1 tablespoons fresh orange juice 1 teaspoon Dijon mustard ¼ cup olive oil Salt and freshly ground pepper, to taste For the salad: 8-ounce log goat cheese 1 cup finely chopped toasted pecans 1 head frisée, leaves torn ½ head radicchio, thinly sliced 4 Belgian endive, thinly sliced 4 oranges, peeled and segmented Preheat oven to 350 F.

Cate’s Winter Greens Salad with Oranges and Goat Cheese

To make the vinaigrette, in a Salad Chef, combine the vinegar, orange zest, orange juice, mustard, olive oil, salt and pepper and blend according to the manufacturer’s instructions until emulsified. Alternatively, in a small bowl, whisk together all the ingredients until emulsified. Set aside.

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Cut the goat cheese into 1-ounce rounds. Using your fingers, carefully reshape any

Cover and chill overnight. Garnish and serve. Sandy Hammons, Columbus

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Salads and Sides uneven rounds. Put the pecans in a breading pan or small bowl. Roll the goat cheese rounds in the pecans, pressing lightly so they adhere, then transfer to a baking sheet. Bake until the cheese is just soft and warm, 5 to 7 minutes. Meanwhile, in large bowl, combine the frisée, radicchio and endive. Add the vinaigrette and toss to coat the greens evenly. Divide among 8 salad bowls or plates. Using a metal spatula, transfer 1 goat cheese round to each salad and garnish with the orange segments. Serve immediately. Serves 8. Recipe adapted from Williams-Sonoma Kitchen. Cate Hyatt, Columbus

Apple Salad Handful of grapes, cut up 2 big stalks celery 4½ cups apples, cut in small pieces ½ pound miniature marshmallows Pecans, chopped if desired Dressing: ¾ cup sugar 2 tablespoons flour 1 cup boiling water Juice from 1 lemon 1 egg, well beaten

Mix sugar and flour. Add boiling water gradually so it will not be lumpy. Remove from heat, add egg gradually, then put back on heat and cook just a minute or so to cook egg. Add lemon juice gradually and taste to your liking. Cool and pour over grapes, celery, apples, marshmallows and pecans. Norma Jean Hitchcock, Hope

Green Beans Almond Cook ¼ cup slivered almonds in ¼ cup butter until golden. Remove from heat. Pour over 2 cups hot, cooked and drained French-style green beans. May add ¼ cup sliced water chestnuts to almonds. I double amount of almonds and butter and use 2 cans green beans. Mary Ann Bolin, Nashville

Cranberry Casserole 2 cups fresh cranberries, washed and drained 3 cups unpeeled apples, diced ¾ cup white sugar Mix and place in a 2-quart buttered casserole dish. Then mix: 1 cup uncooked oats ½ cup chopped nuts

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2014 COOKBOOK

Salads and Sides 1/3 cup flour ½ cup brown sugar, packed 1 stick butter or margarine, melted Place this mixture on top of the first mixture. Bake uncovered at 325 F for 1 hour. Makes 6 to 8 servings. Barbara Creamer, Westport

Pesto Sauce by Trial and Error 3 cups packed fresh basil leaves 5 cloves fresh garlic ½ cup slivered almonds ½ cup Parmesan cheese ½-1 teaspoon salt, to taste ½ cup olive oil Pinch fennel seed Combine all ingredients except olive oil and salt in a food processor. Blend until half smooth. Add olive oil. Continue blending until smooth. Add salt to taste. Makes 2 cups. Serve stirred into hot, buttered pasta for a side dish. Yvonne Selig, Scipio

Beer Potato Salad 6 cups potatoes, cut up ½ cup chopped onion ¾ cup celery (or celery seeds to taste) ½ pound bacon

Blend: ¾ cup mayonnaise ¾ cup sour cream ¼ cup beer ¼ teaspoon pepper 1 teaspoon salt Bake 20 minutes at 275 F. Mary Ann Bolin, Nashville

Cheesy Potatoes 32 ounce package southern hash brown potatoes ½ cup chopped onions, fresh or frozen 1 stick melted butter 1 can cream of chicken soup 1 teaspoon salt ½ teaspoon pepper 2 cups grated sharp cheddar cheese 2 cups sour cream Grease a 9-by-13-inch pan. Put potatoes in pan. Melt butter and mix remaining ingredients together. Pour over potatoes. Bake at 350 for 30-40 minutes. Stir once after about 15 minutes. Make sure cheese is melted and the potatoes are cooked. Helen Settles, Columbus

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2014 COOKBOOK

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Salads and Sides You-Won’t-Miss-the-Meat Vegetarian Gravy Start to finish: 30 minutes Servings: 12 2 tablespoons olive oil 1 large yellow onion, chopped 1 large leek, white part only, chopped 1 medium carrot, peeled and chopped 1 stalk celery, chopped 2 tablespoons chopped fresh thyme 2 tablespoons chopped fresh rosemary 2 tablespoons chopped fresh sage 2 tablespoons all-purpose flour ½ cup white wine 2 cups low-sodium vegetable broth 2 tablespoons butter (optional) Kosher salt and ground black pepper In a large skillet over medium, heat the olive oil. Add the onion, leek, carrot and celery. Cook, stirring often, for 15 minutes, or until very soft and starting to brown. Add the thyme, rosemary, sage and flour, then stir until well mixed. Add the wine and cook, scraping up any browned bits stuck to the pan. Stir in the vegetable broth and bring to a simmer. Cook for 2 to 3 minutes, or until the liquid thickens slightly. Working in batches, transfer the mixture to a blender and puree until very smooth, adding the butter during blending, if desired. Pour the blended gravy through a mesh strainer back into the saucepan. Reheat over low heat, then season with salt and pepper. — Associated Press

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2014 COOKBOOK

Desserts Hot Fudge Ice Cream Pretzel Pie 1¼ cups crushed pretzels 6 tablespoons cold butter 1 cup Hershey’s hot fudge ice cream topping, warmed (Hershey’s topping works best) 2 packages (5½ ounces each) chocolatecovered miniature pretzels ½ gallon vanilla ice cream, softened Caramel ice cream topping, optional Line the bottom of a 10-inch springform pan with parchment paper. Place the crushed pretzels in a small bowl and cut in butter until crumbly. Press the crushed pretzel butter mixture onto the bottom of the lined pan. Cover and freeze for at least one hour. Spread the hot fudge topping over the crust; cover and freeze for at least one hour. Set aside 16 miniature chocolate-covered pretzels for garnish. Place the remaining pretzels in a food processor; cover and process until crumbly; put aside ¼ cup of crushed pretzels. Transfer softened ice cream to a large mixing bowl. Stir the crushed pretzels into the ice cream. Spread ice cream over the fudge topping; sprinkle the remaining crushed pretzels over top of ice cream. Drizzle with caramel topping, if desired. Place the reserved 16 pretzels

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on top of the pie, around the edge of the pan. Cover and freeze for at least 8 hours or overnight. Yield: 16 servings. This special occasion dessert is a favorite of all ages. It is best to make this a day ahead of your party to allow the pretzels, ice cream and hot fudge to freeze. It is also important to follow the ingredient amounts precisely. If you use too many pretzels, the crust will not set up. Too much fudge, and it will not freeze. Cathy Zehr, Columbus

Chocolate Zucchini Cake 2¼ cups sifted all purpose flour ½ cup unsweetened cocoa powder 1 teaspoon baking soda 1 teaspoon salt 1¾ cups sugar ½ cup (1 stick) unsalted butter, room temperature ½ cup vegetable oil 2 large eggs 1 teaspoon vanilla extract ½ cup buttermilk 2 cups grated unpeeled zucchini (about 2½ medium) 1 6-ounce package (about 1 cup) semisweet chocolate chips ¾ cup chopped walnuts

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Desserts Preheat oven to 325 F. Butter and flour 13-by-9-by-2-inch baking pan. Sift flour, cocoa powder, baking soda and salt into medium bowl. Beat sugar, butter and oil in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract. Mix in dry ingredients alternately with buttermilk in 3 additions each. Mix in grated zucchini. Pour batter into prepared pan. Sprinkle chocolate chips and nuts over. Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan. Serves 12. Adapted from Epicurious.com. Cate Hyatt, Columbus

Candy Coal 3½ cups sugar ¾ cup water ¾ cup light corn syrup 1 tablespoon black gel paste food coloring 5 teaspoons pure peppermint or cinnamon extract 1 teaspoon baking soda Line an 8-inch square metal baking pan with aluminum foil large enough to overhang the sides by 2 inches. Wash down

sides of pan with a pastry brush dipped in water to prevent crystals from forming. Bring sugar, water and corn syrup to a boil in a medium saucepan over medium high heat. Stir to dissolve sugar. Once mixture comes to a boil and all the sugar has dissolved, clip a candy thermometer to pan and raise heat to high. Continue cooking without stirring until mixture registers 300 degrees. Remove from heat. Carefully add food coloring, flavor extract and baking soda. Stir slowly with a clean wooden spoon until thoroughly combined and mixture bubbles, about 2 minutes. Pour into prepared pan and let cool completely. Lift foil to remove candy from pan. Transfer to a large plastic bag and break into pieces with a kitchen mallet. Great for stocking stuffers. Yvonne Selig, Scipio

Snowball Cake 2 envelopes unflavored gelatin 4 tablespoons cold water Dissolve these two ingredients. 1 cup boiling water 1 cup pineapple juice 1 cup crushed pineapple, drained 1 cup sugar 2 tablespoons lemon juice

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Desserts ½ teaspoon salt Add these 6 ingredients to dissolved gelatin and let partially set. 3 8-ounce containers Cool Whip Fold two containers of Cool Whip into above mixture. Pour into an 8-by-13 pan and refrigerate overnight. Frost with third container of Cool Whip and garnish with nuts or cherries. Sharon Hembree, Taylorsville

Pineapple Cake 1 box Pillsbury One Step angel food cake mix 1 20-ounce can crushed pineapple (not drained) Pour pineapple into bowl and fold in cake mix. Pour into 11-by-13-inch pan that has been greased on the bottom. Bake for 30 to 35 minutes at 350 F until golden brown. Use Cool Whip for frosting when cake is cool. Mary Ann Bolin, Nashville

Caramel Pecan Pie 1 ready-to-bake pie crust

3 large eggs 2/3 cup flour 1 (12.25 ounce) jar caramel flavored topping ¼ cup butter, melted 1½ cups pecan halves Preheat oven to 350 F. Prepare the pie crust, roll out and place in 9-inch pie pan. Beat eggs, add sugar, stir in topping and butter until blended. Stir in pecans and pour into crust. Bake 45 minutes or until a knife inserted in center of pie comes out clean. Karen S. Carroll, Hartsville

Apple Praline Pie Filling: 6 cups thinly sliced, peeled apples ¾ cup sugar ¼ cup flour 1 teaspoon cinnamon ¼ teaspoon salt 2 tablespoons butter Topping: ½ cup firmly packed brown sugar 2 tablespoons half-and-half ¼ cup butter ½ cup chopped pecans Prepare a pie crust according to directions for a double crust pie. Heat oven to 350 F.

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2014 COOKBOOK

Desserts In large bowl combine apples, sugar, flour, cinnamon and salt. Toss lightly. Spoon apple mixture into pastry-lined pan. Dot with butter. Top with second crust and flute. Cut slits in several places. Bake at 350 F for 50 to 60 minutes or until apples are tender and crust is lightly browned. Remove from oven. In small saucepan melt butter, stir in brown sugar and half-and-half. Heat slowly to boiling. Remove from heat, stir in pecans. Spread over top of pie. Place on cookie sheet. Return to oven and bake 5 minutes longer or until topping bubbles. Cool at least 1 hour before serving. Linda Elmerick, Columbus

Caramel Sauce ½ cup butter 1½ cups brown sugar ¾ cup light corn syrup 1 can sweetened condensed milk 1 teaspoon vanilla Melt butter in a 2-quart saucepan. Add brown sugar, corn syrup and sweetened condensed milk. Stir to combine. Increase heat to medium. Stir constantly until mixture boils. Consider using a wooden spoon because this gets very hot. Remove from heat, stir in vanilla. Cool slightly and use.

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Wonderful on ice cream or apple pie. Store in the refrigerator. Very stiff when cool. Can microwave a portion to be used to soften. Makes 3-4 cups. Yvonne Selig, Scipio

Peanut Butter Tart 1 14.1-ounce box refrigerated pie crust 1 12-ounce container hot caramel topping 1 8-ounce package cream cheese, softened 1 cup creamy peanut butter ½ cup heavy whipping cream Garnish: melted chocolate, chopped honey-roasted peanuts Preheat oven to 450 F. On a lightly floured surface, place one pie crust on top of second pie crust. Roll crust to a 14-inch circle. Fit pie crust into an 11inch tart pan with removable bottom. Trim crust to make even with top of tart pan. Place a piece of parchment paper in bottom of pie crust, letting ends extend over edges. Add pie weights or dried beans. Bake for 10 minutes. Carefully remove paper and pie weights; bake for 2 to 3 minutes or until bottom of crust is lightly browned. Let crust cool completely in pan.

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Desserts In a medium bowl, combine hot caramel topping and cream cheese. Beat at medium speed with an electric mixer until well-combined. Spread caramel mixture into prepared crust. In a medium bowl, combine peanut butter and cream. Beat at medium speed with an electric mixer until stiff peaks form. Spread peanut butter mixture on top of caramel mixture. Drizzle with melted chocolate and chopped peanuts if desired. Mary Moffitt, Columbus

Cherry-Strawberry Dessert 3 small boxes cherry sugar-free Jello 2 packets Splenda Add 2½ cups boiling water. While water is boiling, take 1 package (16 ounces) of frozen strawberries and cut in fourths. Add to boiling water and Jello along with 1 can crushed pineapple in natural juices. Use an 8-inch square pan or 2-quart oblong pan. Refrigerate and top with Cool Whip when serving. Norma Jean Hitchcock, Hope

Cate’s Coconut Cake Make white cake mix per box directions, bake in three round cake pans. When cool, ice one cake round with raspberry jam. Put another layer on top; repeat process for remaining two layers. When layers are assembled, poke holes through the cake layers with long fork prongs or thin knife. Pour 1 can of coconut milk over the top of the cake; almost all of it will be absorbed. After the cake sets for a while, I usually wipe any excess liquid off the plate with a paper towel. Ice with Cool Whip Icing. I have used the vanilla and also the cream cheese. Toast some coconut and press it gently all the way around the cake and on top if desired. Decorate the top of the cake with fresh raspberries. From Grammy Ledbetter’s old Tennessee recipe. Much easier than it looks. Cate Hyatt, Columbus

Bachelor Button Cookies ¾ cup shortening 2 cups flour ¼ teaspoon salt 1 cup brown sugar 1 teaspoon baking soda

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2014 COOKBOOK

Desserts 1 egg ½ cup coconut ½ cup nuts ½ teaspoon vanilla ½ cup maraschino cherries, cut up Cream shortening and sugar. Add egg and vanilla and mix well. Add dry ingredients to cream mixture. Stir in coconut, nuts and cherries. Chill. Drop by spoon on greased baking sheet. Bake at 375 F for 8-10 minutes. Can be doubled to make 5 dozen. Laverne Casey, North Vernon

Sweet Chocolate Mini Morsels Cookies 1½ cups butter, softened ¾ cup powdered sugar 1 tablespoon vanilla extract 3 cups all purpose flour 2 cups (12-ounce package) Nestle Toll House, semi-sweet chocolate mini morsels ½ cup finely chopped nuts Preheat oven to 375 F. Beat the butter, sugar and vanilla extract in large bowl until creamy. Gradually beat in flour. Stir in morsels and nuts. Shape level tablespoons of dough into 1½ inch balls. Place on baking sheets. Bake for 10-12 minutes or until brown.

Remove from oven and sift powdered sugar over hot cookies on baking sheets then cool for 10 minutes. Sprinkle with additional powdered sugar if desired. Makes around five dozen cookies. Karen S. Carroll, Hartsville

Creamy Three-Layer Dessert First layer: 1 cup nuts 1 stick butter 1 cup flour Mix and put into a 13-by-9-by-2-inch pan and bake like a crust until brown. Let cool. Second layer: 1 cup powdered sugar 1 cup whipped cream (I use Dream Whip) 8 ounces cream cheese Pour this onto the crust. Third layer: 2 small packages vanilla pudding 3 cups milk Mix and pour onto the top. Add enough whipped cream to cover. Then refrigerate. Barbara Creamer, Westport

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2014 COOKBOOK

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Desserts Brownies 2 cups sugar ¼ cup cocoa 1 cup melted margarine 4 eggs, beaten 2 teaspoons vanilla 1½ cups flour 1 teaspoon salt ½ cup pecan pieces, optional Mix flour and salt and set aside. Then mix sugar and cocoa and stir in melted margarine, eggs and vanilla. Add flour and salt mixture.

Bake 9-11 minutes or until brown. Cool. Makes about 30 cookies. Karen S. Carroll, Hartsville

Hawaiian Pie 1 8-ounce carton sour cream 1 large can (20 ounces) crushed pineapple in heavy syrup 1 large box (5.1 ounces) Instant Vanilla Jell-O Pudding and Pie Filling Mix sour cream and pineapple and add pudding and pie filling. Put in Keebler shortbread crust. Refrigerate overnight.

Grease 9-by-13-inch pan. Bake at 375 F for 20 to 25 minutes. Norma Jean Hitchcock, Hope

Note: Turn cover of crust over for lid to pie and reseal edges. Retha Claypool, Columbus

Triple-Chip Cookies

Out of This World Pie

1 pouch (1 pound, 1.5 ounces) Betty Crocker chocolate chip cookie mix ½ cup butter, softened 1 egg ½ cup butterscotch chips ½ cup white vanilla baking chips Heat oven to 375 degrees. In large bowl, stir all ingredients until soft dough forms. Drop dough by rounded teaspoons onto cookie sheet.

1 can cherry pie filling 1 large can crushed pineapple (sweetened) with juice ¾ cup sugar 1 tablespoon cornstarch 1 box (3 ounces) cherry gelatin 4 bananas, sliced 1 cup chopped pecans 2 baked pie shells (I like graham cracker crusts) In saucepan, combine cherry pie filling, cornstarch, sugar and pineapple with juice.

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2014 COOKBOOK

Desserts Cook until thick. Remove from heat and add dry gelatin. Allow to cool. (I set mine in cold water.) Add bananas and pecans. Pour into 2 baked pie shells. Top with whipped topping. Chill. Barbara Creamer, Westport

Baileys Irish Cream Cheesecake Crust: 1½ cups graham cracker crumbs 1¼ cups pecans, about 5 ounces ¼ cup sugar 6 tablespoons unsalted butter, melted Preheat oven to 325 F and lightly butter 10¼-inch springform pan. Finely grind graham crackers, pecans and sugar and add to melted butter. Press crumbs into the bottom and 2 inches up sides of prepared pan. Refrigerate 20 minutes. Filling: 4½ 8-ounce packages cream cheese, softened 1¼ cups sugar 4 large eggs ½ cup Baileys Irish Cream liqueur 1½ teaspoons vanilla 5 ounces white chocolate, broken into pieces Beat cream cheese and sugar in large bowl until smooth. Whisk eggs, Baileys and

vanilla together until blended. Beat egg mixture into cream cheese mixture. Finely chop white chocolate and add to cream cheese mixture. Transfer filling to crustlined pan and bake until edges of filling are puffed and dry-looking, about 1 hour and 20 minutes. Topping: 1½ cups sour cream ¼ cup powdered sugar 24 pecan halves 1½ ounces white chocolate, grated Whipping cream Mix sour cream and powdered sugar in small bowl. Spread topping onto cooled cake. Refrigerate at least six hours. Garnish with whipping cream, grated chocolate and pecans. Linda Elmerick, Columbus

Chocolate Toffee Cookies 2 1/3 cups all-purpose flour ¾ teaspoon baking soda ¼ teaspoon salt 1 cup (2 sticks) unsalted butter, softened 1 cup packed light brown sugar ½ cup granulated sugar 1 egg 2 teaspoons vanilla extract 1 cup semisweet chocolate chips

2014 COOKBOOK

Desserts 1 bag (8 ounces) chopped milk chocolate toffee pieces (such as Hershey’s Heath Bar baking pieces) Preheat oven to 375 F. Coat baking sheets with nonstick cooking spray, set aside.

put 1/3 cup sugar and 1 tablespoon flour in fruit and pour over batter.

Stir together flour, baking soda and salt in medium-size bowl, set aside.

Tiramisu Pie

In a large bowl, beat together butter and both sugars until light and fluffy, about 3 minutes. Beat in egg and vanilla. On low speed, gradually add in flour mixture. Beat for 2 minutes or until blended. Stir in chocolate chips and toffee pieces. Drop batter by tablespoons onto prepared baking sheets and bake for 12 minutes or until golden. Cool baking sheets on wire racks for 5 minutes. Transfer cookies to wire rack to cool completely. Linda Elmerick, Columbus

Quick Cobbler Melt 1 stick margarine into baking dish. Mix together: 1 cup flour 1 cup sugar 1½ teaspoons baking powder ½ cup milk Dash of salt Pour batter into baking dish over melted margarine. Drain cherries or peaches and

Bake at 350 F until done, about 45 minutes. Norma Jean Hitchcock, Hope

Crust: 1¾ cups firmly packed chocolate graham cracker crumbs ¼ cup butter, melted 3 tablespoons sugar 1 large egg white, lightly beaten Filling: 1 (3.3 ounce) box white chocolate instant pudding mix 1½ cups heavy whipping cream 2 (8-ounce) containers mascarpone cheese ¼ cup confectioners’ sugar Topping: 1½ cups heavy whipping cream 2 tablespoons instant espresso powder ¾ cup confectioners’ sugar Garnish: grated semisweet chocolate, crushed cacao beans To prepare crust: Preheat oven to 350 F. In a medium bowl, combine graham cracker crumbs, melted butter, sugar and egg white, stirring to combine well. Press crumb mixture into bottom and up sides

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2014 COOKBOOK

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Desserts of a 9-inch deep-dish pie plate. Bake for 8 minutes; set aside to cool. To prepare filling: In a medium bowl, combine pudding mix and cream. Beat at medium speed with an electric mixer until soft peaks form. Add mascarpone, beating until well combined. Beat in confectioners’ sugar. Spoon filling into prepared crust. Refrigerate for 1 hour. To prepare topping: In a medium bowl, combine cream and espresso powder. Beat at medium-high speed with an electric mixer until soft peaks form. Beat in confectioners’ sugar until stiff peaks form. Spread cream mixture over pie filling. Garnish with grated chocolate and cacao beans, if desired. Mary Moffitt, Columbus

Out of This World Cake 2 cups sugar 2 sticks butter 2 teaspoons baking powder 3½ cups graham cracker crumbs 1 20-ounce can crushed pineapple, drained 4 eggs 1 cups milk 1 cup coconut 1 cup nuts

Beat sugar, butter, eggs, milk, baking powder and crumbs. Then fold in coconut, nuts and pineapple and pour into greased 9-by13 pan. Bake at 350 F for 1 hour. Topping: ¼ cup butter ¼ cup milk 1 cup pecans 2/3 cup brown sugar 1 cup coconut Mix together and spread on cake. Return cake to oven and bake 5 minutes or until topping bubbles and is slightly brown. Laverne Casey, North Vernon

Peanut and Jam Cookies 18-ounce log Pillsbury refrigerated sugar cookie dough 1 cup peanuts 1 cup jam, any flavor Put cookie dough log in freezer for 15 minutes. Preheat oven to 350 F, then chop the peanuts and put in bowl. Take cookie dough out of freezer. Using a sharp knife, cut the dough log into 16 ½-inch thick slices. Cut each slice in half and shape each half into a ball. Roll dough balls in the chopped peanuts and place 2 inches apart on cookie sheet.

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2014 COOKBOOK

Desserts Bake 10-12 minutes or until brown. Remove from oven and make a little hole in the middle of each cookie using your thumb or the back of a teaspoon. Fill holes with jam, then let cool. Makes about 32 cookies. Karen S. Carroll, Hartsville

Pecan Tassies Shells: ½ cup butter or margarine, softened 1 3-ounce package cream cheese, softened 1 cup all-purpose flour Mix butter or margarine and cream cheese until thoroughly combined. Stir in flour until soft dough forms. Cover, chill about one hour. Shape dough into 1-inch balls and place in mini-muffin cups. Press dough up sides to form shell. Makes 24. Filling: 2 tablespoons butter or margarine, melted ¾ cup packed brown sugar 1 egg 1 teaspoon vanilla 1½ cups chopped pecans Mix all ingredients and fill each shell with filling mixture.

Bake 20-25 minutes at 350 F or until light golden brown. Remove from pan to cooling rack. Barbara Morey, Seymour

Almond Puff ½ cup butter, softened 1 cup all-purpose flour 2 tablespoons water Topping: ½ cup butter 1 cup water 1 teaspoon almond extract 1 cup all-purpose flour 3 eggs Glaze: 1½ cups powdered sugar 2 tablespoons butter, softened 1 teaspoon almond extract 1 tablespoons warm water In a mixing bowl, cut butter into flour. Sprinkle with water; mix until smooth but not sticky. Shape dough into a ball. Pat into a 13-by-10-inch oval on an ungreased cookie sheet. Set aside. For topping, heat butter and water in a medium saucepan to rolling boil. Remove from the heat and quickly stir in extract and flour. Return to low heat and stir vigorously until the mixture forms a ball, about

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2014 COOKBOOK

Desserts 1 minute. Remove from the heat; beat in eggs all at once until smooth.

of condensed milk. Add butter and vanilla to filling mixture.

Spread over dough, covering completely. Bake at 325 F for 50 to 60 minutes or until puffed and lightly browned. Cool.

When meringue is done, invert onto another piece of buttered wax paper immediately. Add filling (spread mixture) and roll. Secure and refrigerate until cold. Slice and serve. Jacqueline Stewart, Columbus

Meanwhile beat together all glaze ingredients in a small bowl. Spread over warm puff. Cut into 2-inch squares. Yield: 32 servings. Shirley Todd, Columbus

Brazos 8 egg whites 8 egg yolks 1 teaspoon cream of tartar 1 can condensed milk 1 teaspoon vanilla 3 tablespoons butter 2 tablespoons sugar for every egg white (16 tablespoons) Add cream of tartar to egg whites. Beat until stiff. Add sugar gradually. Cover lipped cookie sheet with buttered wax paper (on both sides) and spread meringue. Bake 20 to 30 minutes at 300 F. Filling: Add milk to yolks and beat a little. Cook in a double boiler. Stir until thick. Blend in can

Buttermilk Pie Â˝ cup softened butter 1 cup sugar 2 tablespoons flour 3 beaten eggs Pinch salt 1 teaspoon vanilla 1 cup buttermilk 1 deep dish pie shell Heat oven to 400 F. Beat butter and sugar together until light and fluffy. Beat in the eggs. Beat in the vanilla. Sift the dry ingredients together and add to the batter, alternating with the buttermilk. Beat until smooth. Batter will look curdled but that is fine. Pour into an unbaked deep dish pie shell. Bake 10 minutes at 400 degrees. Reduce heat to 350 degrees and bake for 35-45 more minutes. Cover crust edges so they do not burn if getting too dark. Pie should be golden brown and knife clean

2014 COOKBOOK

Desserts when done. Good by itself or with fruit like strawberries, peaches or blueberries. Yvonne Selig, Scipio

Pecan Pie Bars 3 cups flour ½ cup sugar 1 cup margarine ½ teaspoon salt Grease bottom and sides of 10-by-15-inch metal pan. Make crust until it resembles coarse crumbs. Press firmly and evenly in pan. Bake at 350 F for 20 minutes. Filling: 4 slightly beaten eggs 1½ cups light Karo syrup 1½ cups sugar 3 tablespoons melted margarine 1½ teaspoons vanilla 2½ cups chopped pecans Mix and spread over hot crust. Bake at 350 F for 25 minutes until set. Cool on rack and cut in squares. Norma Jean Hitchcock, Hope

No Sugar Added Homemade Ice Cream 4 cups half-and-half 1½ cups whipping cream 4 eggs, beaten

3½ cups Splenda 2 tablespoons vanilla 2½ cups strawberries or peaches, mashed In a bowl, beat eggs, add vanilla and Splenda and set aside. Heat half-and-half in the top of a double boiler over boiling water until hot. Add the egg mixture to the double boiler, stirring constantly; slowly heat the contents to 155 degrees, checking with a candy thermometer. Add the mashed fruit and continue heating to 165 degrees. Remove top pan from boiling water and cool slightly. Whip with a stick blender or mixer. This will thicken. Set pan over another pan filled with ice to cool. While cooling, beat the whipping cream with a mixer until stiff. Place in the refrigerator. Once the fruit/half-and-half mixture is completely cold, fold in the whipping cream. Place in a gallon ice cream maker and follow its directions for freezing. This recipe is more diabetic friendly, but not low calorie. Yvonne Selig, Scipio

Homemade Pumpkin Sheet Cake With Cream Cheese Icing 4 eggs 1 2/3 cups white sugar

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2014 COOKBOOK

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Desserts Eggnog Cheesecake Bars

1 cup vegetable oil 1 (15 ounce) can pumpkin puree 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon salt Frosting: 1 (3 ounce) package cream cheese, softened ½ cup butter, softened 1 teaspoon vanilla extract 2 cups sifted confectioners’ sugar Preheat oven to 350 F. In a medium bowl, mix the eggs, sugar, oil and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined. Spread the batter evenly into an ungreased 10-by-15-inch jellyroll pan. Bake for 25 to 30 minutes in preheated oven. Cool before frosting. To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners’ sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares. Adapted from Allrecipes.com. Cate Hyatt, Columbus

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1 cup graham cracker crumbs 3 tablespoons sugar ¼ teaspoon ground ginger ¼ teaspoon ground cinnamon ¼ teaspoon ground nutmeg 3 tablespoons unsalted butter, melted 12 ounces cream cheese, softened 1/3 cup sugar 1 egg ¾ cup eggnog 1 tablespoon bourbon (optional) Graham cracker crumbs and/or crystallized ginger (optional) For crust: In a medium bowl, combine graham cracker crumbs, 3 tablespoons sugar, ginger, cinnamon and nutmeg. Mix in the melted butter with a fork. Transfer crumb mixture to an 8-by-8-by-2-inch baking pan lined with foil or parchment paper. Press flat and even. Bake in a 375 F oven for 5 minutes. Remove from oven; reduce oven temperature to 325 F. For filling: In a large mixing bowl, beat the cream cheese on medium-high speed until smooth, about 1 minute. Add 1/3 cup sugar; beat 1 minute more. Add egg and beat until smooth. Add eggnog and, if you like, bourbon. Beat on medium speed 1 minute more, until light and smooth.

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Desserts Pour filling over crust. Bake at 325 F for 28 to 30 minutes or until center is just set. Cool in pan on wire rack for 1 hour. Cover and refrigerate at least 4 hours. If you like, garnish with graham cracker crumbs and/ or crystallized ginger. Makes 16 bars. Sharon Hembree, Taylorsville

Glaze: Combine 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.

Any Kind of Cake

Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoons onto prepared baking sheets.

3 eggs 1 can pie filling (any flavor) 1 cake mix (any flavor) Mix all together. Bake in 9-by-13 pan at 350 F for 35 minutes. Laverne Casey, North Vernon

Old-Fashioned Soft Pumpkin Cookies 2½ cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg ½ teaspoon salt 1½ cups granulated sugar ½ cup butter (1 stick), softened 1 cup 100% Pure Pumpkin 1 large egg 1 teaspoon vanilla extract

Preheat oven to 350 F. Grease baking sheets.

Bake for 15-18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle glaze over cookies. Sue Noble, Skaggs Builders

Ultimate Low Calorie Peanut Butter Pie 1 chocolate or graham cracker pie crust (I use my wheat crust recipe below) 1 cup Smart Balance peanut butter 8-ounce package light cream cheese at room temperature Large container of sugar-free Cool Whip ½ cup Splenda measure

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2014 COOKBOOK

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Desserts 1 small box chocolate sugar-free instant pudding In medium bowl beat together peanut butter, cream cheese and Splenda. Gently fold in 3 cups Cool Whip. Spoon into crust and smooth to edges. Mix pudding according to directions on box using 1 percent or fat free milk. (May not need all of pudding for pie; put remaining in serving dish for your own snack for later.) Spread pudding on top of peanut mixture. Refrigerate for 2 hours. Top with Cool Whip and serve.

Whole Wheat Crust 1 cup whole wheat white flour 1 stick butter or substitute with chilled lower-fat margarine ¼ cup chopped pecans (optional) 1 teaspoon vanilla Put all ingredients except pecans in food processor and pulse until mixed. It will be clumpy. Press with hands in greased pie pan from center out. Add nuts and press in crust. (Makes a great easy pie crust.) Bake until slightly brown. Sue Noble, Skaggs Builders

Blond Brownies Sift together: 2 2/3 cups sifted flour 2½ teaspoons baking powder ½ teaspoon salt Melt in large saucepan: 2/3 cup butter 2¼ pounds brown sugar Let cool 10 minutes. Beat in 3 eggs, one at a time. Add flour mixture. Add 1 cup chopped nuts and 1 cup semisweet chocolate bits. Spread into greased 15-by-10-inch pan. Bake at 350 F for 25-30 minutes. Cut into 2-inch squares. Helen Settles, Columbus

Hungarian Pastry 4 cups Raisin Bran flakes 2 cups Rice Krispies 2 cups peanut butter 1 cup corn syrup 1 cup brown sugar 2 teaspoons vanilla Mix all ingredients and press into greased baking dish. Icing: 1 box powdered sugar 4 tablespoons butter 8-12 tablespoons cream, add gradually. Flavor with fruit juice.

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Desserts Beat until creamy and spread on pastry. Let set several hours or a day or two before serving. Yuba Brown Settles, Columbus

Maple Glazed Apples 2 medium cooking apples, halved and cored 1/3 cup warm water, divided 1/3 cup sugar-free maple syrup 2 tablespoons mixed chopped dried fruit 2 tablespoons chopped walnut ¼ cup apple juice Preheat oven to 350 F. Arrange apples, cut side up, in an 8-inch square baking dish. Brush cut sides of apples with 2 tablespoons of the maple syrup. Combine dried fruit, 1 tablespoon water and walnuts. Fill apples with mixture. Combine remaining water with apple juice and pour into baking dish around apples.

1½ cups sugar 1 teaspoon vanilla 2 ounces red food color 2 eggs 2 tablespoons cocoa 1 cup buttermilk 2½ cups sifted cake flour 1 teaspoon salt 1 tablespoon vinegar 1 teaspoon soda Cream shortening, sugar and vanilla. Add eggs one at a time, beating after each addition. Make a paste of the cocoa and red food coloring. Add to sugar mixture. Add flour and salt and milk alternately, starting with flour. Combine soda and vinegar and add to batter and beat well. Line bottoms of three 8-inch cake pans, preferably round ones, with waxed paper and grease and flour sides. Bake at 350 F for 20 minutes. Icing:

Bake 45-55 minutes or until apples are tender. Drizzle with remaining syrup just before serving. Dorothy Mason, Edinburgh

Mix 5 tablespoons flour and 1 cup milk. Cook until thick and let cool. Mix 1 cup granulated sugar, 1 teaspoon vanilla and 1 cup butter or margarine and beat until fluffy. Add to milk mixture and beat well.

Red Velvet Cake

Frost each layer of cake, top and sides. Helen Goodlove, Columbus

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2014 COOKBOOK

Desserts Single Crust 9-inch Pie ½ cup shortening 1½ cups sifted flour ½ teaspoon salt 3 tablespoons water Sift flour and salt into bowl. Take out ¼ cup flour. Cut shortening (with knives, fork or blender) into remaining flour until the pieces are the size of small peas. Mix water with flour to form paste. Add flour paste to shortening mixture. Mix and shape into ball. Place the pastry on a pastry canvas or board dusted with flour. Roll dough with short light strokes, rolling from center to edges, keeping it circular in shape. It should be about 12 inches in diameter. Place in pie plate, trim edges with scissors ½ inch beyond the edges of plate. Fold edge under and flute with fingers or a fork. Prick small holes generously over the bottom and sides of the pastry. Bake at 425 for 12-15 minutes. Helen Settles, Columbus

Shock Top Shockolate Crème Brulee 2 teaspoons Shock Top Shockolate 6 large egg yolks

6 tablespoons sugar 1 vanilla bean, split lengthwise 1½ cups whipping cream 4 tablespoons brown sugar Preheat oven to 325 F. 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 4 ¾-inch deep custard cups or ramekins. Arrange dishes on a baking pan. Pour enough hot water into the pan to come halfway up sides of dishes. Bake custards approximately 35 to 40 minutes until they are set. Do not overbake or the 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. These can be made a day ahead. Half an hour before serving, remove the custards from the refrigerator and let stand at room temperature. Preheat broiler. Just before serving, sprinkle 1 tablespoon of brown 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. Serves 4. Bartholomew County Beverage

2014 COOKBOOK

Desserts Spiced Pumpkin Cannoli Start to finish: 20 minutes, plus cooling time Makes 15 large or 30 miniature cannoli ½ cup packed brown sugar ¼ cup all-purpose flour 2 teaspoons cinnamon 1 teaspoon ground dry ginger ¼ teaspoon nutmeg 3 eggs 15-ounce can pumpkin puree 1 cup whole-milk ricotta cheese 30 miniature or 15 large purchased cannoli shells Chopped pistachios or chopped dark chocolate (optional) In a medium saucepan off the heat, whisk together the brown sugar, flour, cinnamon, ginger and nutmeg. Add the eggs and whisk until smooth. Lastly, whisk in the pumpkin puree. Set the pan over medium heat and, whisking constantly, bring to a simmer. Cook until the mixture thickens, 3 to 4 minutes. Remove the pan from the heat and whisk in the ricotta. Set aside and allow to fully cool. When the pumpkin mixture has cooled, spoon it into a zip-close plastic bag and snip one corner. Gently squeeze the bag to pipe the mixture into the cannoli shells. Once each shell is filled, gently press both ends of each into the chopped pistachios or chocolate to lightly coat the exposed filling. Refrigerate until ready to serve. Can be prepped 2 hours ahead of time. — Associated Press

2014 COOKBOOK

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