INDEX
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Appetizers .......... 3 Sauces and dips .......... 5 Drinks .......... 6 Breads .......... 7 Soups .......... 8 Salads .......... 9 Side dishes .......... 10 Main dishes .......... 12 Meats .......... 13 Desserts .......... 14 ABOUT US The Holiday Cookbook is published by The Tennessean and Sumner County Publications.
Attention Pareennts and Grandpar ts!
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2014 Sumner County Holiday Cookbook
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APPETIZERS Cream Cheese Roll-Ups 16 oz. whipped cream cheese 16 oz. sour cream (can be reduced fat) 1/4 cup Parmesan cheese 1/4 cup diced green onions 10 pack burrito tortillas In a mixing bowl, mix cream cheese, sour cream, Parmesan cheese and green onions. On a tortilla put a scoop of the mix and smooth around, roll up tortilla and cut into 1-inch pieces. Jessica Barnhill Gallatin
Crock-Pot Meatballs 1 package frozen meatballs 1 bottle barbecue sauce, any kind 1 8 oz. jar of apricot preserves In a slow cooker, put in all ingredients and turn on high and let cook for 3-4 hours. Note: Very good and easy appetizer for a party; we always make for Christmas Eve party. Jessica Barnhill Gallatin
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APPETIZERS Cheese Wafers 2 sticks oleo 2 cups flour 2 cups grated sharp cheese 2 cups Rice Krispies cereal Dash cayenne Mix all together. Roll in little balls. Then mash flat with a fork. Bake at 375 degrees about 10 minutes. Dimple Miller Hendersonville
Salmon Ball 1 pound can red salmon 1 pkg. (8 ounces) cream cheese, softened 1 tablespoon lemon juice 2 teaspoons grated onion 1 teaspoon horseradish 1/4 teaspoon salt 3 tablespoons chopped parsley 1/2 cup chopped pecans Drain, flake and remove bones and skin from salmon. Combine first six ingredients and mix well. Chill several hours. Shape into ball and roll in nuts and parsley. Wrap and freeze for later. Jean Ramsey Hendersonville
Sausage Pinwheels 2 cups flour 1/2 teaspoon salt 2 teaspoons baking powder 2 tablespoons sugar 2 tablespoons meal 1/4 cup shortening 3/4 cup milk Blend all dry ingredients with shortening. Add milk and mix well. Turn onto floured surface and knead. Divide dough into two parts. Roll about 1/4 inches thick. Spread each half with 1/2 pound sausage that has been softened to room temperature. Freeze. Then take out about 45 minutes before baking and they will slice nicely. Bake at 400 degrees for about 20 minutes. Dimple Miller Hendersonville
Cheeseball 2 8 oz. packages of cream cheese 1 8 oz. package of shredded mild cheddar cheese 1 teaspoon grated green bell pepper 1 teaspoon diced or grated pimento 2 teaspoons of Worcestershire Sauce 1 teaspoon lemon juice 2 teaspoon paprika dash of salt and pepper 1/4 teaspoon garlic powder 1/2 cup finely chopped pecans Let cream cheese soften at room temperature. Mix well with remaining ingredients, except pecans. Mold into balls. Roll in bowl of pecans. Wrap in aluminum foil and refrigerate. Let soften a little before serving. These should last a couple of months in the refrigerator. Spread on crackers and enjoy. Makes an easy appetizer. Janice A. Kane
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2014 Sumner County Holiday Cookbook
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SAUCES & DIPS
Please Join Us For
Jalapeño Sauce
Queso Dip
1 cup chopped jalapeño peppers with seeds 1/2 cup sugar (I used Splenda with great results) 1 tablespoon chili powder 32 oz. catsup 2 bell peppers, chopped 2 onions, chopped 1 teaspoon salt 1 cup apple cider vinegar 1 teaspoon ground cumin 3 large cloves garlic, minced 5 ounce bottle of Worcestershire sauce Mix all ingredients and cook over medium heat in Dutch oven sized saucepan until thickened, stirring often. Cool and store in refrigerator. Will keep for months. Serve over tacos, tostados, taco salads and also as a condiment for pork tenderloins or chops, beef roast, etc. Note: You can hold out some of the seeds from the jalapeños to keep the heat down or not. We like it hot! Claire Penn Gallatin
Brown one pound of hamburger, drain. One can of Armour Chili, no beans One jar Ortega taco sauce One small box Velveeta cheese cut into cubes Put all in your Crock-Pot, let melt, stir and enjoy. Nancy Myers Hendersonville
Hot Fudge Sauce 3 teaspoons butter 2 squares chocolate 1 cup powdered sugar 2/3 cup evaporated milk Melt butter and chocolate; add sugar. Add milk and bring to a boil over medium heat. Cook and stir for about 5 minutes. Dimple Miller Hendersonville
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Exit 117 Off I-65 Portland, TN 615-325-4086 • www.sumnercrestwinery.com Sumner County Holiday Cookbook 2014
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DRINKS Fruit Tea
Watermelon Cooler
3 family-size tea bags 12 cups water 1 12 oz. can frozen orange juice 1 6 oz. can frozen lemonade 1 cup unsweetened pineapple juice 1-1/2 cups sugar Boil water and add tea bags then remove from heat. Cover pot and steep for about 10 minutes. Add remaining ingredients and mix well. Serve over ice. Doreen Erlewine
4 cups watermelon 1 teaspoon lemon zest 2 tablespoons lemon sorbet Puree all together and cool in refrigerator for one hour. Stir, pour over crushed ice. Then enjoy. Put in a straw and a wedge of watermelon. Note: Use a blender for this. Wanda Wilson Gallatin
Sherbet Punch 1/2 gallon of raspberry sherbet 2 liter of Sprite chilled In a punch bowl, put the sherbet ice cream down. Then pour the chilled Sprite over the top and serve. Jessica Barnhill Gallatin GETTY IMAGES/ISTOCKPHOTO
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2014 Sumner County Holiday Cookbook
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BREADS Sourdough Bread Starter 3 tablespoons instant mashed potato flakes 3 tablespoons sugar 1 cup warm water (105-110 degrees) 2 and 1/4 teaspoon active dry yeast Combine all ingredients in a covered container. Let the starter sit out for five days, stirring daily with a wooden spoon. Do not use a metal bowl or spoon. On the fifth day, feed the starter: 3 tablespoons instant potatoes 3/4 cup sugar 1 cup warm water After 6-12 hours, take out 1 cup of starter and refrigerate the remainder. Every five days feed the starter with above ingredients. If the starter is going to be used in a recipe, let it rest at room temperature for at least six hours. If not being used, discard 1 cup and refrigerate remainder. If you pass along the cup of starter to a friend, they will need to let it sit for five days in order to have their own starter. Dispose of or make bread with 1 cup starter 12 hours after every feeding. Note: Put a note on the container with the date for when you need to feed the starter, but if you forget, you can wait as long as eight days. All the times are forgiving, so you can skip a day of feeding. Cheri Hagewood Gallatin
Jalapeno Cornbread 2 1/2 cups white self-rising cornmeal 1 cup self-rising flour 1/2 cup sugar 1 large egg 1/2 cup water, 1/2 cup whole milk, 1/2 cup canola oil Blend well then add 1 cup chopped jalapenos, 1/2 cup chopped yellow onion, 1 cup creamed corn, 1 teaspoon crushed red pepper, 1 cup grated cheddar cheese. Grease muffin pan and fill 3/4 full. Bake at 350 degrees for 25 minutes. Our Place CafĂŠ www.myourplacecafe.com Hendersonville
Blueberry Almond Breakfast Cake 2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoons salt 1 stick butter (softened) 1 1/4 cups plus 3 tablespoons sugar 2 eggs 1/2 teaspoons almond extract 1/2 cup milk 2 1/2 cups blueberries 1 egg white 1 cup sliced almonds
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Beat butter and 1 1/4 cup sugar on medium high speed for three minutes. Add eggs one at a time, beating well. Add almond extract, flour, baking powder, salt and milk. Mix thoroughly. Fold in berries. Spoon into greased 9x13-inch pan. In a small bowl, combine the egg white, 3 tablespoons sugar and almonds. Spoon evenly over top of batter. Bake 40-50 minutes until toothpick test comes out clean. Cool 10 minutes on wire rack. Serve warm. Marsha Davis
Quick and Easy Biscuits 1/2 pint heavy whipping cream 1 1/2 cups self-rising flour Stir until completely mixed. Dump onto floured surface. Knead two to four times. Roll to desired thickness. Cut and place on a cookie sheet. Brush with melted butter before baking. Bake 10-12 minutes at 450 degrees. Makes 10 3-inch biscuits. Note: This recipe came out of a church cookbook. Veria Miller Gallatin
Pumpkin Bread
Gingerbread
2 cups sugar 1 cup brown sugar, firmly packed 2 cups canned pumpkin 1 cup salad oil 4 eggs, unbeaten 4 cups sifted flour 2 teaspoons soda 1 teaspoon salt 1 teaspoon nutmeg 1 teaspoon cinnamon 1/2 teaspoon ginger 1 cup chopped nutmeats 1/2 cup water Combine sugars, pumpkin, oil and eggs. Beat until well blended. Add dry ingredients. Mix well. Mix in water and nutmeats. Bake at 350 degrees for 60-70 minutes or until inserted toothpick returns clean. This makes two big loaves or three medium ones. Ottie M. Yoder Castalian Springs
1 cup boiling water 1 cup molasses 2 sticks oleo 1 cup sugar 2 eggs 3 cups plain flour 1 teaspoon salt 1 teaspoon soda 1 teaspoon baking powder 1 teaspoon ginger 1 teaspoon cinnamon Combine boiling water and molasses. Let cool. Cream together oleo and sugar. Beat in eggs. Add water and molasses mixture. Add dry ingredients. Beat until mixed. Pour into well greased 12 1/2x8x2-inch pan. Bake in 300-degree oven for 45 minutes. Judy Barnes Gallatin
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SOUPS Broccoli Cheese Soup / Nola Mae’s Northside Cafe Style 6 cups water 3/4 cup finely chopped onion 2 teaspoons salt 1/4 cup butter 1/2 tablespoon tobasco or hot sauce optional 2 8 oz. packages shredded cheese 1/2 cup flour 16 oz. chopped broccoli (use more or less on preference) 1 teaspoon garlic powder 1/2 teaspoon white pepper 2 cups milk or half and half 3/4 cup cold water Bring 6 cups of water to a boil, add broccoli and onion. Boil 12-15 minutes. Mash the broccoli with a potato masher. Add seasonings and grated cheese. Stir until cheese melts. Add half and half and butter. Stir and heat until boiling. Slowly add water to flour, stirring until smooth. Slowly add to hot mixture on stovetop, stirring rapidly. Cook and stir until thick cream. Serve in bread bowls if possible. Jennifer Hudson Lafayette
Chicken Tortellini Soup 3 quarts chicken broth 4 chicken breasts, cooked and cubed or whole chicken cooked and cubed 1 container (8 oz.) fresh herbed chicken tortellini, cooked as per package 1 container (8 oz.) fresh three-cheese tortellini, cooked as per package 1 teaspoon dried thyme leaves 2 tablespoon fresh Italian (flat) parsley, chopped 1/4 cups fresh chives, chopped Salt and white pepper to taste Broth can be made by cooking breasts or whole chicken with 3 1/4 quarts of water, 1 onion quartered, celery leaves, thyme, parsley, salt and pepper. Bring to boil, slow cook, covered for 1 1/2 hours. Remove meat and dice. Run broth through strainer and return to pot. Add cooked tortellini, diced chicken and chives, and heat for five minutes. Salt and pepper to taste. Serve with hard-crusted Italian or French bread. Note: A roasted chicken from the deli and canned broth will work fine. Add diced chicken, spices and heat to boil, reduce to simmer for about 10 minutes. Add the cooked tortellini the last three minutes. Rusty Krawchuk Hendersonville
Caldo Gallezo Soup 1 ham bone 1 quart water 1/2 pound salt pork, diced 2 chorizos, sliced 1 27 oz. can turnip greens 1 27 oz. can collard greens 1 27 oz. can Navy beans or Great Northern beans 1 onion, chopped 1 green pepper, diced 4 potatoes, diced Place ham bone, chorizos and salt pork in water. Cook 30 minutes. Then add greens and beans. Saute onions and peppers. Add to greens. Peel and cube potatoes. Add to greens along with salt and pepper to taste. Cook until potatoes are tender. Good served with cornbread. Jimmye Fleetwood Gallatin
Sweet Potato and Chipotle Soup 2 tablespoons olive oil 1 medium white onion, chopped 1 tablespoon ground cumin 2 cloves minced garlic 2 lbs. sweet potatoes, peeled and cut into 1-inch cubes 1 chipotle chili pepper in adobo sauce, chopped (2 make it hotter) 7 cups low-sodium chicken stock coarse salt and pepper sour cream, for serving toasted flour tortilla wedges (8-inch) In a large Dutch oven, heat oil over medium-high heat. Add onions, season with salt and pepper and cook until they begin to brown, about 7 minutes. Add cumin and garlic, cook and stir for about 1 minute. Add sweet potatoes, chili and broth. Bring to boil, partially cover, reduce to rapid simmer and cook until potatoes are soft enough to mash, about 20 minutes. Let pot cool. Working in small batches, transfer soup to blender and puree (don’t do this with hot ingredients). Return puree to pot over low heat, salt and pepper to taste. An emulsion blender can be used. Lightly brush olive oil on tortilla rounds, salt and pepper, cut into sixths and bake at 400 for 8-10 minutes. Serve topped with sour cream and tortilla wedges on the side. Serves six. Rusty Krawchuk Hendersonville
Hearty Potato Soup 6 medium potatoes, peeled and diced 2 carrots, diced 6 celery stalks, diced
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2014 Sumner County Holiday Cookbook
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2 quarts water 1 onion, chopped 6 tablespoons butter or margarine 6 tablespoons all-purpose flour 1 teaspoon salt 1/2 teaspoon pepper 1-1/2 cups milk In a large kettle, combine potatoes, carrots, celery and water. Cook until tender, about 20 minutes. Drain, reserving the liquid and setting vegetables aside. In the steam kettle, saute onion in butter until soft. Stir in flour, salt and pepper. Gradually add milk, stirring constantly until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency. Makes 8-10 servings. Judy Wray Hendersonville
Creamy Salmon Chowder 1 small onion, chopped 1/4 cup chopped green pepper 2 tablespoons butter or margarine 1 can condensed cream of celery soup 1 large can salmon 1/2 cup half and half (or light cream) 1 cup milk 1/4 teaspoon thyme Cook onion and pepper in butter until tender. Stir in soup, liquid from salmon and half and half. Blend until smooth. Add milk, thyme and salmon, broken into chunks. Heat and serve. Makes four 1-cup servings. Note: Peas or mashed potatoes can be added to this recipe if desired. Judy Wray Hendersonville
SALADS Mama’s Black Cherry Jell-O 1 pkg. black cherry Jell-O 1 can black cherries 1 small can crushed pineapples Toasted pecans (optional) Dissolve Jell-O in one cup boiling water. Stir in 5 or 6 ice cubes. Stir until melted. Pour and reserve juice from cherries and pineapples in a measuring cup. Add cherries and pineapples to Jell-O along with ž cup of the juice mixture. Pour into an 8X8 glass dish and refrigerate overnight. If using pecans place them in the oven at 350 degrees for about 5 to 10 minutes. Arrange on top of Jell-O before putting into the refrigerator. Note: Ever since I was a little girl we always had this Jell-O dish at every Thanksgiving and Christmas. I have continued the tradition myself, even making it when I am away from home. It is always a hit. Manie Freeman
Best Fruit Salad 1 29 oz. can peach slices 1 20 oz. can pineapple chunks 1 (3 1/8 oz) box vanilla instant pudding mix 1 lb. strawberries, quartered 1 banana, sliced 1/2 pint blueberries 1 bunch green or red grapes 1 or 2 tablespoons sugar (optional) In a large bowl, combine peaches, pineapple, including juices, and vanilla pudding mix until pudding is dissolved. Stir in remaining fruit, and sugar if you would like it a little sweeter. Chill before serving. Betty Cloyd Gallatin GETTY IMAGES/ISTOCKPHOTO
Cranberry Salad 2 small boxes cherry Jell-O 2 cups hot water 1 medium can crushed pineapple with juice 1 can whole cranberry sauce 1/4 cup sour cream 1/4 cup mayo 1 cup pecans or 1 cup celery Dissolve Jell-O in bowl you are going to use to serve in. Mix pineapple, pecans, and sauce together and set aside. In a small bowl, mix in mayo, sour cream and add Jell-O and cream together. Mix all together and put in refrigerator overnight until set. Wanda Wilson Gallatin
Christmas Salad 1 cup sour cream 4 1/2 ounces Cool Whip 2 medium bananas (mashed) 1/2 cup each red and green candied cherries
(cut in pieces) 1 1/2 cups chopped nuts Spray salad mold lightly with cooking spray. Mix all ingredients and put in mold. Freeze. Let set out before serving. Note: I put extra cherries around in mold before pouring mixture in salad mold. This makes it festive. Betty Hull Goodlettsville
Lady Jell-O 2 3-ounce packages cream cheese, softened 2 tablespoons sugar 2 tablespoons mayonnaise 1 can whole cranberry sauce 1 medium can pineapple tidbits, drained 1/2 pint whipping cream, whipped 1/2 cup chopped walnuts Blend cream cheese, sugar and mayonnaise; add cranberry sauce, pineapple and
Curried Fruit
whipped cream. Fold in walnuts. Pour into mold. Chill. Judy Barnes Gallatin
Broccoli and Cauliflower Salad 2 cups broccoli, cut in small pieces 2 cups cauliflower, cut in small pieces 3-4 green onions, chopped 1/2 cup chopped walnuts 1/2 cup raisins 8 slices fried bacon, cut up Dressing: 3/4 cup mayonnaise 1/4 cup sugar 2 tablespoons vinegar Mix all of the top ingredients together. Mix the dressing together, and then mix with the other ingredients. Chill and serve. Rosie Satterfield Gallatin
1/2 cup butter 2/3 cup brown sugar 4 teaspoons curry powder 2 tablespoons lemon juice 1 can pear halves 1 can peach halves 1 can pineapple chunks 20-30 maraschino cherries Melt butter, add sugar, curry powder, and lemon juice. Drain fruit. Place in casserole dish. Add butter mixture. Bake at 350 degrees until fruit is thoroughly heated, about 30 minutes. Note: Other fruits (such as prunes and apricots) may be added. Dimple Miller Hendersonville
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SIDES Squash Dressing 3 cups cooked squash, mashed and drained 3 cups cooked cornbread, crumbled 1 medium onion, chopped 1 stick butter, melted 1 can cream of chicken soup Mix all ingredients together. Place in 8x8-inch baking dish. Bake at 350 degrees for 30 minutes. Amy Petitt Cottontown
Glorified Cheesy Potatoes Hungry Jack Instant Mashed Potatoes 1 teaspoon onion powder (for 8-12 servings) 1 tablespoon parsley flakes (for 8-12 servings) milk butter Velveeta (as much as you want) sour cream (16 oz. for 12 or more servings) bacon crumbles Choose the serving size from the back of the Hungry Jack box. When boiling the water for the potatoes, add salt and pepper to taste, butter box calls for, onion powder and parsley flakes. Add the milk and flakes, using a mixer to make the potatoes so they are not runny. Add sour cream and make the potatoes creamy (this lets the Velveeta melt better). Cut chunks of Velveeta and add to potatoes. Spread into baking dish and top with cooked bacon crumbles. Bake uncovered for about 20-30 minutes at 375-400 degrees. Remove when bubbly and hot. Nancy Myers Hendersonville
Crock-Pot Corn 2 pounds frozen corn kernels 8 oz. cream cheese at room temperature 1/3 cup white sugar Place all ingredients in a small crock pot and cook on low for 3-4 hours, then mix to be sure all has melted and cooked. Doreen Erlewine
Nut Loaf Entree 2 eggs 1/4 cup flax seeds
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18 shakes of Morton Nature’s Seasons Seasoning Blend small carton large curd cottage cheese 1/4 cup canola or olive oil 1 cup chopped walnuts or pecans 1 medium chopped sweet onion 3 cups original Special K cereal Grease 8x8-inch pan. Preheat oven 350 degrees. In large bowl, mix all ingredients together except Special K cereal. Fold that in last. Bake at 350 degrees 50-60 minutes (until top is starting to turn a golden brown). Let stand five minutes before cutting into nine pieces. Nita Beauchamp
Joe’s Pimento Cheese 1/2 of an 8 oz. cream cheese in tub, with chives and onion 16 oz. sharp cheddar cheese 8 oz. white cheese from a Mexican restaurant or white cheddar Enough pimento in jar plus one or two roasted red bell peppers, depending on your amount of cheese A dash of Lea & Perrins Worcestershire sauce A dash of lemon pepper and cayenne pepper (to your taste) A little sugar and/or Splenda Enough mayonnaise to make it spreadable Mix until the right consistency.
2014 Sumner County Holiday Cookbook
May have to add more or less of cheese. Makes 2-3 cups. Joe Mangin Hendersonville
Cornbread Dressing 1 black skillet of cornbread, any recipe or package mix 1/2 bell pepper, chopped 3 celery stalks, chopped 1 medium onion, chopped 1 pound sausage 4 chicken bouillon cubes, dissolved in 1 cup boiling water 1 can chicken broth 4 eggs 1 teaspoon Lawry’s Seasoned Salt 1/8 teaspoon cayenne pepper 1/4 teaspoon pepper salt to taste 1 pint oysters, if desired 1 package Pepperidge Farm Stuffing Make cornbread ahead of time by your favorite recipe in your iron skillet. NOTE: If doubling the recipe, you can use a package of the jalapeno mix. Saute bell pepper, celery and onions with the sausage. Melt the chicken bouillon cubes in the boiling water. Add chicken broth and chicken fat or butter. Pour all the ingredients into a large Dutch oven or a 9x11-inch baking dish or one large
enough for all the ingredients. Bake at 450 degrees for about 1 to 1 1/2 hours or until crust on top is brown. Serves about 12. Joe Mangin Hendersonville
Loaded Baked Potato Salad 3-4 large baked potatoes cooked, cooled and cubed 1 cup sour cream 1/2 cup mayonnaise 8-10 slices of cooked bacon then crumble 6 ounces shredded cheddar cheese divided 3 green onions, diced 1/2 teaspoon ground black pepper 1 dash of seasoning salt 1 dash garlic salt 1 dash paprika Gently stir together all the ingredients in a large bowl using a large spoon, reserve a little cheddar, green onions and bacon for topping. Jessica Barnhill Gallatin
Aunt Sherry’s Rice 1 cup rice, your choice: white, brown, jasmine, not instant 1 stick butter
1 can beef consommé soup 1 can beef broth Put all ingredients together in oven-proof baking dish, and bake at 350 degrees for about one hour, or until liquid is absorbed. Judith Ray Hendersonville
Aunt Laura’s Cranberry Crunch 2 cups fresh cranberries 3 cups chopped granny smith apples 2 tablespoons all purpose flour 1 cup Splenda 1/2 cup brown sugar Place all of the above in Ziploc bag and shake. 3 packs of instant brown sugar oatmeal 1/2 cup melted butter or margarine 1/4 cup all-purpose flour 1/4 cup chopped pecans Place half of second mixture in the Ziploc bag with apple mixture and shake. Place Ziploc mixture into a greased 9x13 glass dish. Spoon the rest of the oatmeal mixture on top. Bake at 350 degrees for 45 minutes. Note: Can be served with vanilla ice cream as dessert. Kelly Schimmel Hendersonville
SIDES Copper Pennies
Fruit Melange
2 pounds carrots 1 large onion 2 pieces celery 1 large green pepper 1 can tomato soup 1 cup sugar (or less) 1 teaspoon mustard 2 tablespoons Worcestershire sauce
1 10-oz. jar orange marmalade 1/4 cup water 1 cup pitted prunes 1/2 cup flaked coconut 1 20-oz. can pineapple chunks, drained 1 16-oz. can apricot halves, drained 1 6-oz. jar marischino cherries, drained (optional) Combine all ingredients in 2-quart glass casserole. Microwave 8-9 minutes at 80 percent power until heated through. Refrigerate leftovers and reheat as needed. Ila Crain Long Hendersonville
Our Place Café, located in the heart of Hendersonville, Tn.
Cranberry Apple Crumble Place in a shallow baking dish: 3 cups chopped unpeeled apples 1 package fresh cranberries 1 1/2 cups sugar Mix and put over the cranberries and apples: 1 stick of butter, melted 1 1/2 cups quick oats 1/2 cup brown sugar 1/3 cup flour 1/2 cup chopped pecans Bake for one hour at 350 degrees in a shallow baking dish. Susie Thomas Hendersonville
Aunt Ethel’s Corn Casserole 1 can cream style corn 1 can whole kernel corn, drained 1 large onion, chopped 1 egg, beaten 1 medium green pepper, chopped 1 small jar pimento 2/3 cup milk 1 cup cracker crumbs 1 cup cheese, chopped 1/4 cup oleo Salt, pepper and dash of red pepper 2 tablespoons sugar Mix onion, green pepper and pimento and add other ingredients. Bake in greased
1 teaspoon salt 1/2 cup salad oil 3/4 cup vinegar Cook carrots until tender (not mushy). While carrots are warm (not hot), pour other ingredients over them. Let set several hours in refrigerator. Marion Graves Hendersonville
Specializes in delicious, freshly prepared Southern home-cooking. GETTY IMAGES/ISTOCKPHOTO
baking dish one hour at 350 degrees. Can be made ahead of time and frozen. Karen Lewis Hendersonville
Sweet Potato Casserole 1 can sweet potatoes or 6 medium sweet potatoes baked or boiled, then peeled 1 egg or 1/4 cup Egg Beaters 1 teaspoon cinnamon 1 teaspoon nutmeg 1 cup white sugar or 1 cup brown sugar Mix all together and set in refrigerator overnight. Top with small marshmallows and melted butter before putting in oven at 350 degrees for 30 to 45 minutes. Wanda Wilson Gallatin
Squash Supreme 2 cups yellow squash, cooked and mashed 1 cup sour cream
1 can cream of chicken soup, undiluted 1 carrot, grated 1 onion, chopped Salt and pepper to taste 1 package herb seasoning dressing mix Butter Place 1/2 of buttered herb seasoning mix on bottom of casserole dish. Combine remaining ingredients and place on top of buttered herb mix. Top with remaining buttered herb seasoning mix. Cook 30 minutes at 350 degrees. Karen Lewis Hendersonville
Stuffed Mushrooms 1 package thawed Stouffers Spinach Souffle 1 cup untoasted bread crumbs 2 teaspoons lemon juice 1 teaspoon instant minced onion 1/2 teaspoon salt 24 large mushroom caps Melted oleo
Parmesan cheese Mix spinach souffle with bread crumbs, lemon juice, onion and salt. Place the mushroom caps on baking tray. Brush with melted oleo. Stuff with spinach mixture. Sprinkle with Parmesan cheese. Bake at 375 degrees for 15 to 18 minutes. Dimple Miller Hendersonville
Squash Dressing 2 cups squash, cooked 1 small onion 2 cups cornbread, crumbled 1/2 teaspoon sage 1/2 cup melted oleo 1 can mushroom soup Cook squash and onion together and drain. Mix cornbread, sage, melted oleo and soup, and add to squash. Bake 30 minutes at 350 degrees. Dimple Miller Hendersonville
Our Place Café features daily favorites such as Turkey & Dressing, Home-made Meatloaf, Fried Catfish & Hushpuppies, and Skinless Fried Chicken along with Real Mashed Potatoes, Country Green Beans, White Shoepeg Corn, Boiled Cabbage, White Beans, Turnip Greens, Fried Okra and of course, Macaroni & Cheese. For a sweet finish try one of our homemade desserts including Southern Banana Pudding, Turtle Pie, Carrot cake or Pecan Pie, just to name a few… All meals are served with Homemade Cornbread, Sweet yeast rolls or Jalapeno Cornbread.
Bring in the family, we love kids! Located in the Heart of Hendersonville! 264-8881 247 W. Main St, Ste B Hendersonville, TN (facing Walton Ferry Rd)
Oh and don’t forget... Rolls or Cornbread? TN-0001021681
Sumner County Holiday Cookbook 2014
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MAIN DISHES Baked Chicken Chimichangas 8 oz. package cream cheese 8 oz. pepperjack cheese, shredded 1 1/2 tablespoons taco seasoning 1 pound cooked chicken, shredded 8 flour tortillas cooking spray shredded cheddar cheese green onions, for garnish sour cream salsa Stir together cream cheese, pepperjack cheese and taco seasoning. Fold in chicken. Divide among flour tortillas. Tuck in sides, and roll up each tortilla. Lay seam side down in a sprayed 9x13" baking dish. Spray tops of tortillas with cooking spray. Bake at 350 for 15 minutes. Turn chimi’s over, and bake an additional 15 minutes. Serve with cheddar cheese, green onions, sour cream, and salsa. Betty Cloyd Gallatin
Crock-Pot Chicken & Dumplings 2 tablespoons butter 4 boneless, skinless chicken breasts (or 6 skinless thighs) 1 onion, diced 2 cans cream of chicken soup 1 package Grands biscuits (10 biscuits) flour to dust the biscuits water Place chicken, butter, soup, and onion in a greased Crock-Pot, and fill with enough water to cover. Cover and cook for 5-6 hours on high. About 30 minutes before serving, flatten and quarter biscuits and dust with flour (to prevent them from sticking together), then drop into the cooker. Replace lid and cook 20 more minutes, or until done. Betty Cloyd Gallatin
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2 cans cream of chicken soup 1 small can chopped green chiles 1 can water Cheese – grated Onion – grated Tortillas Cook meat until done. Pour in soup and water and chilies. Simmer about 15 or 20 minutes. Dip tortillas in hot grease (3 or 4 seconds) until hot. Drain. Stack tortillas, cheese, onion. Pour on sauce. Stack until enough. Bea Hudson Elmcroft of Hendersonville
Baked Ziti GETTY IMAGES/ISTOCKPHOTO
Singapore Tuna 2 tablespoons vegetable oil 1/4 cup onion, chopped 1 cup flaked tuna 1 cup celery, coarsely chopped 3/4 cup mushrooms 1/2 cup green pepper, coarsely chopped 1 cup water 4 tsp. soy sauce 1 Tbs. cornstarch, dissolved in 1/4 cup water 1 large can Chinese noodles In a large skillet, saute onion in oil until tender. Add tuna, celery, mushrooms green pepper, 1 cup water, and soy sauce. Cover and simmer for 15 minutes. Combine 1/4 cup water and cornstarch, mixing until smooth. Stir into tuna mixture and cook until thickened, stirring constantly. Stir in large can of Chinese noodles and serve immediately. Makes 4 large servings. Judy Wray Hendersonville
White Bean Chicken Chili 2-3 boneless chicken breasts 1 package McCormick white chicken chili mix 3 cans chicken broth (you
2014 Sumner County Holiday Cookbook
can use the broth you boiled chicken in, also) 2 cans white beans 2 cans white corn Boil chicken breasts for about 30 minutes. Drain. Let chicken cool. Pull chicken apart. Put in big pot. Add chicken broth and then chicken chili mix. Stir good. Then add white beans and white corn. Bring to a boil and cook for about 10-15 minutes. Rosie Satterfield Gallatin
Chicken Rotel 8 chicken breasts 1 cup chicken broth 1 green pepper 1 large onion 3/4 stick oleo 1 tablespoon Worcestershire sauce 1 teaspoon salt 4 ounce can mushrooms 1 pound Velveeta cheese 1 can Rotel (tomatoes and green chilies) 12 ounces vermicelli, cooked 4 to 6 minutes Paprika Parmesan cheese Saute green pepper and onion in oleo. Cook chicken breasts in water with some onion, celery and carrots for 50 minutes. Cook, debone and cut in chunks. Combine
all the above except paprika and Parmesan. Bake in large casserole dish (or 2 medium size casserole dishes) at 350 degrees for 30 or 35 minutes. Serve topped with the paprika and Parmesan cheese. Serves 10 or 12. Dimple Miller Hendersonville
Mini Pizzas 1 pound hamburger 1 pound hot sausage 1 pound box Velveeta cheese 1/2 teaspoon Worcestershire sauce 1/2 teaspoon oregano 1/2 teaspoon garlic salt Shredded Mozzarella cheese Brown hamburger and sausage in separate pans. Drain grease from both. Combine browned hamburger and sausage; add seasonings and chopped Velveeta cheese. When cheese is melted, but a teaspoon of mixture on cocktail rye break or thin sliced French bread. Sprinkle mozzarella cheese on top. Bake for 6 minutes at 375 degrees. Dimple Miller Hendersonville
Green Enchiladas 1 pound ground hamburger meat
1 pound dry ziti pasta 1 onion, chopped 1 pound ground beef 2 (26 ounce) jars spaghetti sauce 6 ounces provolone cheese 1 1/2 cups sour cream 6 ounces mozzarella cheese 2 tablespoons Parmesan cheese Cook pasta according to package directions. Brown onion and ground beef; drain. Add spaghetti sauce and simmer 15 minutes. Preheat oven to 350 degrees. Butter a 9x13 inch baking pan. Layer as follows: 1/2 of the ziti, provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese, and remaining sauce mixture. Top with Parmesan cheese. Bake 30 minutes at 350 degrees. Norma Martin Elmcroft of Hendersonville
Coffee Cake For Christmas Morning 2 1/4 cups all-purpose flour 3/4 cup sugar 3/4 cup butter 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon almond extract 3/4 cup sour cream 1 8-ounce cream cheese, softened 1/4 cup sugar 2 eggs 1/3 cup black raspberry
preserves 1/2 cup sliced almonds Combine flour and 3/4 cup sugar. Cut in butter with pastry blender until mixture is crumbly. Reserve 1 cup crumb mixture. Add baking powder and next 4 ingredients to remaining crumb mixture, blending well. Spread mixture on bottom and 2 inches up sides of greased and floured 10-inch springform pan. Combine cream cheese, 1/4 cup sugar and 2 eggs, mixing well. Spoon over crust. Carefully spoon preserves over cheese filling. Combine 1 cup reserved crumb mixture and almonds; sprinkle over preserves. Bake 350 degrees for 45 to 55 minutes. Cool 15 minutes. Remove sides of pan. Let cool completely. For substitution: Vanilla extract and pecans for almond extract and almonds. Kittie Davis Bethpage
Breakfast Casserole Ole! 2 packages (12 ounces each) breakfast sausage links 9 eggs 3 cups milk 1 1/2 teaspoon dry mustard or 1 tablespoon Dijon mustard 1 teaspoon salt 1/2 teaspoon pepper 1 package (30 ounces) country style hash browns, thawed 2 cups shredded Mexican cheese 1/2 cup chopped red pepper 1/3 cup chopped onion Additional cheese and salsa Cook sausage and cool slightly. Cut into 1/2 inch pieces. Combine eggs, milk, mustard, salt and pepper. Stir in onions and sausage, hash browns, red pepper, and cheese. Pour into a greased 9x13 inch pan. Sprinkle with additional cheese. Bake 350 degrees for 50-55 minutes. Top with salsa as you serve. Klaudene Gourley Hendersonville
MEATS Brown Sugar and Mustard Ham 1 1/2 lbs of light brown sugar 1 quart mustard large smoked pork shoulder prefer around 10 lbs In an aluminum or roasting pan, put the shoulder in first. In a mixing bowl, mix the brown sugar and mustard and pour over the ham. Cover in aluminum foil and cook on 250 degrees for 2 1/2 hours then turn down to 150 degrees for about 8 hours or until done. Serve warm with bread or biscuits. Note: We prefer to cook all night and have for Thanksgiving morning and Christmas parties Jessica Barnhill Gallatin
Healthy Salmon Loaf
Baked Ham Preheat oven at 350 degrees. Wash ham well. Pat dry. Make crisscross pattern on ham, stick cloves on ham. 1 can pineapple juice (1 can of soda of your choice; mine is Diet Dr. Pepper) 1 cup or less brown sugar Mix juice or soda with brown sugar until sugar is dissolved. Pour over ham. Place ham in brown paper bag or in pan with foil over it. Cook until done — 3-4 hours. Wanda Wilson Gallatin
Li’l Cheddar Meat Loaves 1 egg 3/4 cup milk 1 cup shredded cheddar cheese 1/2 cup quick cooking oatmeal 1/2 cup chopped onion 1 teaspoon salt 1 pound lean ground beef 2/3 cup ketchup 1/2 cup packed brown sugar 1 1/2 teaspoons prepared mustard In a bowl, beat the egg and milk. Stir in cheese, oats, onion and salt. Add beef and mix well. Shape into 8 loaves and place in a greased 13x9 inch baking dish. Combine ketchup, brown sugar and mustard; spoon over loaves. Bake uncovered at 350 degrees for 45 minutes or until the meat is no longer pink and a meat thermometer reads 160 degrees. Servings: 8 Karen Lewis Hendersonville
Moma’s Bar-B-Q Pork (fresh) shoulder or butt 3 pods hot pepper, crusted or cut in small pieces with seeds Boil covered in water with salt to your taste until tender or falls from bone. Cool. Cut in small pieces and place in pan. Cover with 1/2 broth from meat and vinegar. Place in refrigerator until next day (covered). Put in 350 degree oven and bake covered 45 minutes. Take off cover and bake until brown. Don’t let it get too dry. Makes good sandwiches with leftovers. Note: Moma was Hester Martin Ralph (1898-1980) of Long Hollow Pike, Goodlettsville. She would sometimes take this item to the “Dinner on the Ground” at Old Beech Cumberland Presbyterian Church at Shackle Island. I can recall being asked most times, “Where’s your moma’s barb-q?” I am No. 8 of her children (there is a 9th) I took this dish to the annual Ralph reunion held each year. However, I used 3 jalapeno chili peppers and I watched as my son took a bite then grabbed his
glass of tea. And, I also heard a loud “Wow” from others. So I won’t use those again (for a while). I am also called a “kid” as my daddy, Luther, wrote a column in the Goodlettsville Gazette called “A Tale of Two Towns,” by Billy the Goat. Deba Ralph Gammons Gallatin
Barbecue Spareribs or Chicken 1 onion 2 tablespoons butter 2 tablespoons vinegar 2 tablespoons brown sugar 4 tablespoons lemon juice 1 bottle catsup 3 tablespoons Worcestershire sauce 1/2 tablespoon mustard 1 cup water Salt, celery, pepper Mix all together and let come to boil. Brown ribs and put in sauce and let cook slow for 45 minutes to an hour. Bea Hudson Elmcroft of Hendersonville
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1/2 cup dry skim milk 1 egg, slightly beaten 1 large can salmon with liquid 1/2 teaspoon salt 1/8 teaspoon pepper 1 medium onion, finely chopped 2 cups small cubes of bread
Add milk to egg and mix with fork until smooth. Add entire can of salmon (with liquid), breaking salmon into pieces. Add remaining ingredients and mix well with fork. Place mixture on greased shallow baking dish and shape into one large loaf (or 4 or 5 individual loafs). Bake at 350 degrees for about 25 minutes or until loaves are brown on top. Makes 4-5 servings. Judy Wray Hendersonville
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DESSERTS Easy Peasy Peanut Butter Fudge Measure 2 cups sugar and 1/4 cup milk in a sauce pan. In the same cup, measure 3/4 cup peanut butter, set aside. Spray or butter an 8x8-inch pan or dish. Stir sugar and milk together and bring to boil. Boil two minutes. Remove from heat. Stir in the peanut butter and 1 teaspoon vanilla flavoring. Let it set up. Betty Cloyd Gallatin
Mom’s Apple Crisp Preheat oven to 350 degrees and lightly grease a loaf pan. Can also be made individually in 4 10-oz. Pyrex dishes. Peel, core and roughly chop five or six apples and put in pan or dishes. Prepare topping: 1 cup flour 1/2 to 1 cup sugar 1 teaspoon baking powder 3/4 teaspoon salt 1 egg Mix together with a fork until crumbly and spread over apples. Drizzle with 1/3 cup melted butter and sprinkle with cinnamon. Bake for 35-40 minutes. Serve warm or at room temperature. Note: You can add 1/3 cup dried cranberries or raisins to apples, or before serving drizzle lightly with caramel ice cream topping. Susan Wojtowicz Gallatin
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shape. Bake 350 degrees about 10 minutes. Roll in powdered sugar while warm. Cool and store in airtight container. Doreen Erlewine
Crescent Cookies
Rum Coconut Pound Cake
1 cup soft butter 1/4 cup sugar 1 cup ground or chopped nuts (either walnuts or pecans) 1 teaspoon vanilla 2 cup plain flour 1 cup powdered (confectioners) sugar Cream butter and sugar. Add nuts, vanilla and flour, and mix well. Chill dough till firm (10-15 minutes). With clean hands, roll about 1 tablespoon of dough between hands to form a nice-sized rope about 2 inches long and half-inch wide. Lightly grease or spray a cookie sheet. Place a dough piece on cookie sheet and curve it to form a crescent
2 sticks butter 1/2 cup shortening 3 cups sugar 5 eggs 1 teaspoon coconut flavoring 1/4 cup rum, the real thing, not flavoring 3 cups flour, sifted three times 1/2 teaspoon baking powder 1 cup milk Icing: 1 cup sugar 1/2 cup water 1 teaspoon almond extract Cream butter, shortening and sugar. Add eggs, one at a time, beating well after each addition. Add flavoring and rum. Sift the flour
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2014 Sumner County Holiday Cookbook
three more times adding baking powder. Fold the flour in alternately with milk. Bake at 325 degrees for 1 1/2 hours or until it tests done in a a greased and floured tube pan. Let the cake cool in the pan and remove it before spooning on the glaze. Bring the icing/glaze ingredients to a boil and spoon on cold cake. If using a bundt pan, let cake cool for about 2 hours on a rack. Pour the glaze into the pan, invert the cake into the pan and rotate until all glaze is absorbed into the cake. Joe Mangin Hendersonville
Pecan Pie II 1 stick butter 1 cup white Karo syrup 1 cup pecans or more 3 large eggs 1 cup sugar 1 teaspoon each, salt and vanilla (optionally, add sprinkle of cinnamon and triple sec)
Brown butter over medium heat, until it begins to form the “little brown pieces” in bottom of skillet (I Can’t Believe It’s Not Butter is great for this). Beat eggs well (no mixer!) and add other ingredients. Mix well. Sprinkle pecans in mixture and pour into unbaked crust. Bake at 425 degrees for 10 minutes. Then lower heat to 325 degrees and bake 40 minutes more. If pie looks as if it’s going to burn, cover loosely with a piece of foil until pie completely cooks. Joe Mangin Hendersonville
Peanut Butter Brownies 2 cups granulated sugar 1 cup of light brown sugar 1 cup creamy peanut butter (Peter Pan Honey Roasted is a little sweeter) 2 cups all-purpose flour 4 eggs
2/3 cup butter, softened 1 teaspoon vanilla extract 1/2 teaspoon salt 1 1/2 teaspoon baking powder 1 1/2 teaspoon baking soda Preheat oven to 350 degrees. Combine all dry ingredients in a large bowl, and set aside. Mix butter and peanut butter in a large bowl until creamy and well blended. Add both sugars to the butter mixture and mix well. Add eggs one a time with a wooden spoon, mixing well after each addition. Mix until well blended. Add vanilla extract and mix. Add the dry ingredients and mix well until blended. Butter 13x9inch baking dish. Pour mixture into dish, and bake for 45 minutes to an hour, or until toothpick inserted comes out clean. Remove from oven and cool completely. Makes two dozen or more depending on the size that you cut them. Rochelle Amos Nashville
DESSERTS Bread Pudding 8 hamburger buns Some cinnamon Some raisins 1 stick butter, melted 1 1/2 cups sugar 4 eggs, beaten 4 cups milk 1 teaspoon vanilla Spray 9x13-inch pan. Tear buns into bitesize pieces. Sprinkle with cinnamon and raisins to taste. Mix eggs, sugar, milk, melted butter and vanilla. Pour over the broken buns. Bake 350 degrees for 45 minutes until lightly browned. Sauce: 4 tablespoons butter 1 cup water 2 tablespoons corn starch 1 cup powdered sugar 1 teaspoon vanilla Cook and stir water and corn starch in small pot over low heat. Heat till thickened. Then add butter, sugar and vanilla. Pour this mixture over the bread pudding while it’s still hot. Doreen Erlewine
Mandarin Orange Cake with Pineapple Frosting 1 box of yellow cake mix 1/2 cup oil 4 eggs 11- or 12-oz. can of mandarin oranges with the juice Mix all ingredients together and bake at 350 degrees for 35 minutes then set aside and allow to cool. Put a little melted butter on top after it’s done baking. Topping: 8 oz. whipped cream 1 small can crushed pineapple (8 oz.), drain 1 small package of vanilla instant pudding In a mixing bowl, mix the topping ingredients, and after the cake is cooled, put topping on top. Smooth out and stick in refrigerator to chill, then serve. Jessica Barnhill Gallatin
Momma Edith’s Chess Squares Yellow cake mix 1 stick of butter 4 eggs, room temperature 1 box powdered sugar 8 oz. cream cheese
Combine cake mix, butter and one egg. Press down into 9x13-inch baking dish, will be sticky. Mix remaining ingredients with other three eggs and pour over bottom crust. Bake at 325 degrees for 35-45 minutes. When done you want knife to come out clean but the center you want a little moist like a custard. Note: This was my foster grandmother’s recipe that she shares with everyone. Rhonda Bybee Portland
Pumpkin Snickerdoodles 3 1/4 cups all purpose flour 3 1/2 teaspoons cornstarch 1 teaspoon cream of tartar 1 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 3/4 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon nutmeg 1/4 teaspoon allspice 1 cup sugar 3/4 cup lightly packed light brown sugar 2 sticks butter (softened) 1 large egg yolk 3/4 cup canned pumpkin 1 1/2 teaspoon vanilla 1/4 cup sugar plus 1 1/2 teaspoon cinnamon mixed together (to roll cookies in before
baking) Cream butter, sugars together, then add egg yolk, pumpkin and vanilla. Mix well. Add the rest of the dry ingredients and mix thoroughly. Refrigerate one hour. Make balls about the size of a small walnut and roll in cinnamon sugar mixture. Bake 350 degrees for 12-14 minutes. Marsha Davis
Brown Sugar Walnut Cookie Bars 1 pound brown sugar 2 sticks margarine ½ c. granulated sugar 4 eggs 1 teaspoon vanilla 2 cups flour 2 teaspoons baking powder 1 cup walnuts, chopped Melt margarine and brown sugar on low until margarine is melted. Pour into mixing bowl. Add granulated sugar, beaten eggs and vanilla. Mix flour and baking powder together, add to creamed mixture. Add walnuts last. Pour into a 9 x 13 ungreased pan. Bake at 350 degrees for 30-40 minutes. It should be light brown in color. Cool. Cut into bars and store in air-tight container. Cindy Eaton
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DESSERTS Frosted Peppermint Petites Cookies: 1 cup butter (2 sticks), softened 1/2 cup sugar 1/2 teaspoon peppermint extract 3 to 4 drops red food coloring 2 cups all purpose flour Preheat oven to 375 degrees. Combine butter, sugar, peppermint extract and food coloring in a large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed and add flour. Beat until well mixed. Shape dough into 1-inch balls. Place 1 inch apart on ungreased baking sheets. Bake 9 to 12 minutes or until edges are slightly browned. Cool completely on rack and frost with below recipe. Frosting: 1 cup confectioners sugar 1 tablespoon butter, softened 1 to 2 tablespoons milk Finely crushed peppermint candy Combine confectioners sugar and butter and blend by hand or mixer, adding enough milk for desired spreading consistency. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time. Frost tops of cookies and sprinkle with crushed peppermint candy. Judy Wray Hendersonville
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Fresh Apple Cake 1-1/2 cups vegetable oil 2 cups sugar 3 eggs 2 teaspoons vanilla extract 3 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup chopped pecans 3 cups peeled chopped apples Mix first 4 ingredients. Add sifted flour, soda and salt. Fold in pecans and apples. Pour into greased tube pan, or divide mixture equally among loaf pans of desired size. Bake in tube pan at 350 degrees for 1 hour (for smaller pans, check doneness and adjust baking time if necessary). Remove from oven and pour hot glaze (recipe below) over cake; leave in pan for at least 2 hours, then turn cake out and upright. (This recipe may also be baked in a 9x13 inch pan, topped with the hot glaze and served in squares from the baking pan.) Glaze: 1 stick butter or margarine 1/4 cup evaporated milk 1 cup dark brown sugar, packed 1 teaspoon vanilla Mix margarine, milk and sugar. bBil 5 minutes. Add vanilla. Do not beat. Spread over hot cake while still in pan. Judy Wray Hendersonville
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Jamaican Coconut Toto 1/4 cup butter 3 cups flour 1 cup sugar 2 eggs 1 teaspoon vanilla 3 teaspoons baking powder 1 teaspoon cinnamon 1 teaspoon salt 1/4 teaspoon nutmeg 2 cups coconut flakes 1 cup evaporated milk Cream butter and sugar. Add eggs and vanilla and beat for 2 minutes longer. Sift together flour, baking powder, cinnamon and nutmeg. Add flour mixture and coconut flakes to butter and sugar mixture alternately with evaporated milk. Spread mixture evenly into greased 8 x 12 baking tin. Bake at 400F about 30 minutes or until done. Jannette Spence
Southern Pecan Pie 1 cup sugar 1/2 cup white Karo syrup 1/2 cup dark Karo syrup 1/3 stick butter 4 eggs, beaten 1 teaspoon vanilla
2014 Sumner County Holiday Cookbook
2 cups chopped pecans 1 frozen Pillsbury pastry Spray 9 inch glass pie dish with Pam and sprinkle with flour. Then place pastry in dish and flute edges. Heat on medium, sugar, syrup and butter. Mix well with whisk, then cool for about 5 minutes. Beat eggs into syrup a little at a time so eggs will not cook. Beat well, add vanilla and pecans. Pour into dish. Cook for 1 hour on 325 degrees. If crust begins to brown too fast cover pie. Cook until it doesn’t shake. The pie is thick and delicious. Nita Allen Hendersonville
Pumpkin Roll Cake 2 teaspoons confectioners’ sugar 3 large eggs 1 cup granulated sugar 3/4 cup self-rising cake flour 2/3 cup canned pumpkin puree 2 teaspoons cinnamon 1 teaspoon ground ginger 1 teaspoon ground nutmeg 1 teaspoon vanilla 1 teaspoon fresh lemon juice For the icing: 1 cup confectioners sugar 1 8-ounce package Neufchatel cheese (low-fat cream cheese)
1 teaspoon vanilla Preheat oven to 325 degrees F. Spray a jelly-roll pan with nonstick spray and sprinkle lightly with flour. Dust a clean dish towel with 1 teaspoon of the confectioners sugar. Combine the eggs, granulated sugar, flour, pumpkin, cinnamon, ginger, nutmeg, vanilla and lemon juice; beat well. Pour into pan and bake 15 minutes. Let cool 5 minutes, then invert onto the dish towel. I use parchment paper rather than a dish towel. It is too sticky. Sprinkle the cake with 1 teaspoon of confectioners sugar, then roll up cake and towel or parchment paper together, jelly-roll style. Let cool. To make the icing: cream the confectioners’ sugar, cream cheese and vanilla in a large bowl. Unroll the cake, spread the icing on top, then re-roll the cake without the towel or parchment paper. Refrigerate until chilled. Sprinkle with the remaining 1 teaspoon of confectioners sugar. Makes 24 servings. Note: Recipe from Weight Watchers International. Per serving: 117 calories, 3 g total fat (2 g saturated fat), 42 mg cholesterol, 49 mg sodium, 20 g carbohydrates, 2 g protein. Kathy Campbell Hendersonville
DESSERTS Date Crumble 1 cup sugar 1 cup water 1 1/2 pounds dates Cook until thick. In large bowl, mix 2 1/2 cups plain flour, 2 1/2 cups oatmeal, 2 cups brown sugar, 1 teaspoon soda, 1 teaspoon salt, 1 cup Crisco, butter flavored. Mix well with hands. Pour 1/2 oatmeal, flour mixture in 9x13 inch pan. Pat firmly. Pour date mixture over this. Place remaining 1/2 dry mixture over date mixture on top. Bake 350 degrees about 40 minutes or until lightly brown on top. Cut into squares when cool. A delicious treat for the holidays. Carolyn Shular Hendersonville
Tropical Cheesecake 1/2 cup Graham cracker crumbs 2 tablespoons butter or margarine 1 5-ounce package cream cheese, softened 1/2 cup confectioners sugar
1 (1 pound 4 1/2 ounces) can crushed pineapple, well drained 1 (4 ounce) Cool Whip topping mix (this is 1/2 of an 8-ounce tub) Mix crumbs and butter (reserve 2 tablespoons for top). Press on bottom of 8-inch round cake pan. Chill. Whip cream cheese and confectioners sugar until fluffy. Stir in pineapple. Fold in Cool Whip and pineapple. Spread over crust. Sprinkle with reserved crumbs; chill well. Makes 6-8 servings. Nancy Roth Gallatin
Chocolate Chess Pie 1 1/2 cups sugar 3 1/2 tablespoons cocoa 2 eggs 1/2 stick oleo 1 small can evaporated milk 1 teaspoon vanilla Mix cocoa, sugar, beaten eggs, milk, vanilla and melted oleo. Pour into unbaked pie crust and bake at 350 degrees for 30 minutes. Betty Lewis Hendersonville
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Be merry and bright, but don’t let your holiday lights shine all night. Save money on your electric bill by installing a light timer for your decked out home. It can help lower your electric bill and reduce energy consumption. Use a manual timer plugged into an electrical outlet to automatically turn lights on and off as scheduled.
from
TN-0001022003
107 Maple Row Blvd, Hendersonville, TN 37075 800-987-2362
615-822-3200
www.cemc.org
Happy Holidays from your friends at CEMC.
TN-0001023053
www.smilesthatrock.com Sumner County Holiday Cookbook 2014
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DESSERTS Blueberry Yum Yum Crust: 1 cup flour 1/2 cup pecans 1/4 cup brown sugar 1 stick melted butter Mix and spread in oblong pan. Bake 10 minutes at 400 degrees. Cool. Filling: 1 8-ounce Cool Whip 1 8-ounce cream cheese (room temperature) 3/4 cup sugar 1/2 teaspoon vanilla Mix well and spread over cool crust. Topping: 1 can blueberry pie filling. Pour over filling. Note: This recipe came from a coworker of mine. Veria Miller Gallatin
Butter Pecan Cake 4 eggs 1 cup oil 1 cup water 1 tablespoon vanilla 1 cup pecans 1 box Betty Crocker butter pecan cake mix 1 can coconut pecan icing Mix eggs, oil, water and vanilla together. Add butter pecan cake mix. Add coconut pecan icing. Mix all together and place in a 13x9 inch pan. Bake 350 degrees 35 to 45 minutes. Mildred Herald Cornwell Gallatin
Mama’s Chocolate Chip Pie 2 pie crusts 6 ounces chocolate chips 1 cup pecan pieces 1 cup white Karo syrup 1 cup sugar 4 eggs 1 stick butter Spread chocolate chips and nuts in bottom of pie crusts. (Do not puncture pie crusts.) Mix other ingredients and pour in crusts. Bake 35 to 40 minutes at 350 degrees. Servings: 6 Betty Lewis Hendersonville
Mama’s Prune Cake 1 cup oil 3 eggs 2 cups self-rising flour 1 cup prunes 1 teaspoon cinnamon 1 teaspoon nutmeg 1 1/2 cups sugar 1 cup buttermilk
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1 teaspoon baking soda Mix all together. Bake at 350 degrees about 35 to 40 minutes in 11x9 inch pan. Icing for prune cake: 2 cups sugar 1/2 cup buttermilk 1/2 stick butter 1 tablespoon white syrup 1/2 teaspoon baking soda Cook icing 15 minutes on top of stove. Pour over cake and put back in oven for about 10 minutes. (Ready to eat.) Mildred Herald Cornwell Gallatin
Cappuccino Tiramisu 3 cups pound cake cubes 2 envelopes instant cappuccino 2 cups milk, divided 1 8-ounce cream cheese, softened 1 package (4-ounce serving) vanilla instant pudding 1 cup Cool Whip Cover bottom of an 8-inch dish with cake cubes. Dissolve 1 envelope cappuccino in 1/2 cup milk. Sprinkle over cake cubes. Beat cream cheese until smooth. Gradually add 1 1/2 cups milk until smooth. Add pudding mix and remaining envelope of cappuccino. Beat on low and fold in Cool Whip. Spoon over cake. Refrigerate 3 hours. 6 servings. Klaudene Gourley Hendersonville
2014 Sumner County Holiday Cookbook
Peanut Butter Cookies with Reese’s Peanut Butter Mini Cups 1 cup peanut butter 1 cup sugar 1 egg Peanut butter cups, 1 for each cookie Heat oven to 375 degrees. Mix peanut butter, sugar and egg. Place on cookie sheet 1 tablespoon. Bake 12 to 15 minutes. The last 5 minutes remove and place a mini cup in center of each cookie and return to oven to finish. This should make 20 cookies. Note: No flour. Nancy Allison Gallatin
Pumpkin Bread Pudding 6 cups dried and cubed whole wheat bread 1/2 cup walnuts 3 eggs, slightly beaten 1 can Eagle Brand milk 1 15-ounce can pumpkin 3/4 cup packed brown sugar 2 teaspoons cinnamon 1/2 teaspoon nutmeg 2 cups milk 1/4 cup rum or orange juice 1/4 cup melted butter 2 teaspoons vanilla
Whipped cream for topping Preheat oven to 350 degrees. Combine bread cubes and nuts and put in bottom of a buttered 12x7x2 inch pan. Stir together eggs, Eagle Brand milk, pumpkin, brown sugar and spices. Gradually stir in 2 cups milk. Add rum or orange juice, butter, and vanilla. Pour over bread layer. Place dish inside a 13x9 inch pan. Pour hot water in the 13x9 inch pan 1/2 way up the smaller dish. Bake 50-60 minutes or until knife inserted in center comes out clean. Top with whipped cream. Serves 8. Klaudine Gourley Hendersonville
Skillet Cookies 1 cup butter 1 cup sugar 1 1/2 cups dates 2 eggs 3 cups Rice Krispies 1 teaspoon vanilla 1 cup chopped nuts Cook butter, sugar, dates, eggs and vanilla in a skillet over low heat for 15 minutes. Add Rice Kristpies and nuts. Roll in balls. Then roll in powdered sugar. Makes about 40-60. Rosie Satterfield Gallatin
DESSERTS 1/2 cup chopped pecans 1 tablespoon sugar 1 stick margarine, soft Mix together and spread in 13x9 inch pan. Bake 10-15 minutes at 350 degrees. Let cool completely before adding filling. Filling: 1 package 8-ounce cream cheese 1 cup confectioners’ sugar 2/3 of an 8 ounce Cool Whip Mix cream cheese and sugar together, then blend in Cool Whip. Spread over crust. Mix large instant chocolate pudding to 3 cups milk. Beat until set. Spread over cream cheese filling. Use rest of Cool Whip on top and sprinkle pecans and cherries as desired. Jean Foster Elmcroft of Hendersonville
Betty Borga’s Nut Roll
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George Farmer Cake 1 bag chocolate chips 1 box yellow cake mix 1 small instant chocolate fudge pudding mix 8 ounces sour cream 1 teaspoon vanilla 1/2 cup oil 1/2 cup water Mix all ingredients and take at 350 degrees for 45 to 60 minutes in bundt pan. Rosie Satterfield Gallatin
Raspberry Bars 3/4 cup oleo (1 1/2 sticks) 1 cup brown sugar 1 1/2 cups flour 1 teaspoon salt 1/2 teaspoon soda 1 1/2 cups uncooked oats 1 10-ounce jar raspberry preserves Cream oleo and sugar. Add other dry ingredients. Mix well. Press half of cream mixture into greased 9x13 inch pan. Spread with preserves. Sprinkle with remaining crumb mixture. Bake at 400 degrees for 20 to
25 minutes. Cool and cut into bars. Dimple Miller Hendersonville
Molasses Cookies 1 1/2 cups shortening 1/2 cup molasses 4 teaspoons baking soda 1 teaspoon cloves 1 teaspoon salt 2 cups sugar 2 eggs 4 cups plain flour 1 teaspoon ginger 2 teaspoons cinnamon Melt shortening and cool (or use Canola oil). Add sugar, molasses and eggs, and beat. Sift dry ingredients and add to other mixture. Roll one inch balls in sugar and place 1 inch apart on cookie sheet. Bake at 375 degrees for 8 minutes. Sally Greer Elmcroft of Hendersonville
Mississippi Mud Pie Crust: 1 cup flour
Sweet Roll: 3 cups flour 1 cup warm water 1 cup warm milk 3 envelopes dry yeast 1 cup sugar 2 teaspoons salt 3 eggs, beaten 3/4 cup butter, melted Dissolve yeast in warm water. Scald milk, cool and mix with water and yeast. Add sugar, salt, beaten eggs and melted butter. Add flour gradually to form a soft dough. Knead well. Let rise until double. Roll 1/3 inch thick for nut rolls (as you would if you were making a large jelly roll). Filling: 1 cup butter, softened 2 cups brown sugar or honey 4 eggs, beaten 1 cup evaporated milk 2 teaspoons vanilla 2 teaspoons lemon juice (optional) 4 cups ground walnuts Cream butter and sugar or honey. Beat in eggs and evaporated milk. Mix in extract, lemon juice and ground nuts. Spread over dough and roll up jelly roll fashion. Bake at 350 degrees for 1 hour. Slice into 8 small or 6 large portions. Betty Borga Elmcroft of Hendersonville
Laura’s Best Chocolate Chip Oatmeal Cookies 1 cup margarine at room temperature 3/4 cup white sugar 3/4 cup brown sugar, very lightly packed 2 eggs 1 teaspoon vanilla 1 3/4 to 2 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon baking soda
2 cups oats 1 cup chocolate chips 1 cup chopped pecans Cream the margarine and the sugars. Add eggs and vanilla and mix. Add flour, salt, soda and mix. Stir in oats, chips, and pecans. Drop by teaspoon on a greased cookie sheet. Bake 350 degrees until golden brown. Makes 5 dozen. Laura Hadley Elmcroft of Hendersonville
English Toffee 1 cup water 2 cups sugar 3/4 pound butter 1 pound chopped pecans 2 pounds milk chocolate (chunk) or giant Hershey’s bars Soften milk chocolate in double boiler. DO NOT STIR. Boil water, sugar and butter on medium heat until it reaches 280 degrees. Add 1/2 pound of chopped pecans at 280 degrees and stir constantly until it reaches 310 degrees. Pour real thick on ungreased marble slab. Spread with spatula. Spread half of chocolate over this immediately and sprinkle with 1/4 pound chopped pecans; then lightly pat on chocolate. Run spatula under candy to loosen from marble and turn the slab of candy over. Spread this side with other half of chocolate and sprinkle with remaining 1/4 pound of chopped pecans. Put in cool room, preferably overnight. When cold, loosen from marble and break into desired-size pieces. Note: Cook on medium heat the entire time. Nokes Bone Elmcroft of Hendersonville
Woman’s Cake For cake: 2 cups self-rising flour 1 cup sugar 4 tablespoons cocoa 1 cup water 1 cup mayonnaise Mix together and bake in an ungreased 13x9-inch baking dish at 325 degrees until toothpick inserted in center comes out clean. For icing: 1 1/2 cups sugar 1/3 cup cocoa 1/2 cup milk 1/2 cup butter Boil for 1 1/2 minutes; beat until cool. Pour on cake. Note: I found this recipe in one of my grandmother’s community cookbooks. The first time I made it, my husband dubbed it a “Woman’s Cake” because of its chocolate richness. And like a woman, it gets better with age. Cherish Matthews editor, Gallatin News Examiner
Sumner County Holiday Cookbook 2014
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2014 Sumner County Holiday Cookbook
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