SEASON’S EATINGS
FARRAGUTPRESS THURSDAY, DECEMBER 12, 2013 • 1C
FARRAGUT PRESBYTERIAN CHURCH
BAKED FRENCH TOAST
Submitted by Ann Naylor
Tammy Cheek
Faith Lutheran Church Cookie Walk bakers, from left, Kristi Thomas, Jan Darnell and Hartley Savitz show some of the trays of cookies baked for the church’s 12th annual event.
Thousands of cookie lovers
Ingredients 1 cup light brown sugar 1/2 cup butter 2 tbls. light Corn Syrup
1 loaf French bread 5 eggs 1 1/2 cups milk 1 tsp. vanilla Cinnamon
Directions Slice bread in 1-inch slices. Spray 9-by-13-inch dish with Pam. Melt sugar, butter and corn syrup; stir until well blended. Pour melted mixture into bottom of dish, and arrange bread slices flat on top. In a blender, mix eggs, milk and vanilla and pour this mixture over the bread, covering it all. Sprinkle the top with cinnamon. Cover the dish with plastic wrap and refrigerate overnight. Uncover and bake in a preheated oven at 350 for 30 to 40 minutes, or until puffy and browned.
Faith Lutheran’s Cookie Walk and Craft Fair includes tips, secrets
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TAMMY CHEEK tcheek@farragutpress.com
What makes a good holiday cookie? Bakers for Faith Lutheran Church’s Cookie Walk and Craft Fair, which took place Saturday, Dec. 5, in the church along 225 Jamestowne Blvd., Farragut, were pleased to give their tips and secrets. “Butter is the secret to a good cookie,” said Pam Streufert, one of the church’s 88 bakers participating in the Cookie Walk. This was Streufert’s first year baking for the event. She shared her thumbprint cookies for the Walk. Laura Sproat, another baker and volunteer, advised people to follow the recipe “because baking is a science, like cooking is an art.” Sproat also recommended using good shortening and having fun.
Hartley Savitz said she used the chocolate candy melts instead of icing. Besides hardening better, the melts also taste good and do not make a mess, Savitz said. She made 18 dozen for the Cookie Walk and explained all the bakers were asked to make at least 12 dozen. But there was an incentive to make more. Bakers could enter a contest to win a bakers’ basket. This incentive was new this year, she noted. In all, the bakers made around 12,000 cookies, Savitz said. Jan Darnell, coordinator of the church’s Shepherd of Hope Food Pantry and another baker, said the cookies also have to be fancy. She said butter and chocolate are two secret ingredients to a good cookie. Frosting with sprinkles is another ingredient, said See COOKIE on Page 2C
Farragut Presbyterian Church 209 Jamestowne Blvd., Farragut, TN 37934 • (865) 966-9547 • www.fpctn.org
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Christmas Eve Services at 6:30 and 11:00 PM (childcare provided at 6:30 p.m. service only)
Sunday, December 29th
1 Sunday Worship Service Only at 11:00 AM Interim Pastor Rev. Craig Hendrix
2C • FARRAGUTPRESS THURSDAY, DECEMBER 12, 2013
SEASON’S EATINGS
MEXICAN
WEDDING CAKES
Submitted by Conny Ottway
Ingredients 2 sticks of butter 1/2 cup of sugar 2 tsp. of vanilla
2 cups of pecans, chopped 2 cups of flour, sifted Powdered sugar
Directions Preheat oven to 350. Cream butter and sugar. Add vanilla, nuts, and flour by hand. Shape into one-inch balls. Place on cookie sheet. Bake for 12 minutes. Roll balls in powdered sugar until well-coated when cool. Makes about 60-65 cookies.
STRAWBERRY PUNCH
Submitted by Conny Ottway
Ingredients 2 2 1 1
packages of strawberry Kool-Aid® quarts of lemon-lime soda cup sugar (46-oz.) can of unsweetened pineapple juice
Directions Mix all ingredients well.
Photos by Tammy Cheek
(Above) Faith Lutheran Church’s Cookie Walk draws families, such as Lori Friel, left, and her daughter, Jessica, 7. (Right) Jesse Hash, left, and Baleigh Anthony, 5, chose cookies for their box during Faith Lutheran Church’s Cookie Walk.
Cookie From page 1C
Kristi Thomas, who also baked cookies for the event. Thomas added holiday cookies should be nice and festive and baked with love. “And, the cookies have to be colorful and pretty to look at,” Streufert added. “You can see how pretty they look when there are different kinds on the tray.” Cookies of all shapes and colors drew thousands to the Cookie Walk and Craft Fair event, from which the proceeds benefited the church’s Shepherd of Hope Food Pantry. The pantry has served 112 families since January, said Caroline Erickson, event publicity coordinator. Darnell said the Cookie Walk is probably one of the biggest fundraisers the church has for the pantry, which not only serves Farragut residents but also people
in West Knoxville, Lenoir City, Bearden and Clinton. “It’s great,” Tom Read of Farragut Crossing said about the Cookie Walk. “This is probably our third or fourth time coming.” “I’ve never seen so many cookies in all my life,” Frank Owens of Halls said. “We came before and had a good time,” said his wife, Phyllis Owens. “We brought our son and his wife this year.” Kay Senter came from Morristown to get a box of cookies with her daughter-in-law and granddaughter, Brooke and Juliana Senter. “I told her we have to come and get cookies,” Kay Senter said. She added she loves the number system the church has [for getting the cookies].” The Cookie Walk started at 9 a.m. Ten at a time walked around the tables, laden with trays and trays of cookies – some bright with holiday colors and others made
with chocolate or gingerbread. Besides the cookies, crafts also drew a crowd. Farragut and surrounding area residents checked out their wares: various bags, lavender products, cinnamon crafts, decorative flowerpots and more. “I think it’s lovely,” Heather Karnes said. She noted this is her first time at the event. “It’s just delightful. I love to see the talent everyone has. It gets me in the Christmas spirit.” “It’s really a good thing for the community,” she said. Terri Taylor, a first-time crafter at the fair, sold her flower ink pens. A member of Faith Lutheran, Taylor said Darnell helped her set up a booth. Crafters Becky Haney, Helen Leigh and Martha Thompson of Decatur have been doing crafts and bringing them to Faith Lutheran’s craft fair for four years.
SEASON’S EATINGS
FARRAGUTPRESS THURSDAY, DECEMBER 12, 2013 • 3C
FARRAGUT PRESBYTERIAN CHURCH
SYNERGY HEALTH SYSTEMS
STRAWBERRYNUT SALAD
CHOCOLATE CHIP
2 pkgs strawberry gelatin* 1 cup boiling water 2 (10 oz.) pkgs frozen strawberries, thawed 1 1-lb 4 oz. can crushed pineapple, drained
Ingredients
& MINT MERINGUE COOKIES
Submitted by Angie Batey
Ingredients
3 medium bananas, mashed 1 cup coarsely chopped pecans 1 pint sour cream*
3 egg whites 1/2 tsp. cream of tartar Pinch of salt 3/4 cup sugar 4 drops green food coloring 4 drops mint extract 1 package (6 oz.) miniature chocolate chips
Directions Combine gelatin with boiling water in large bowl, stirring until gelatin is dissolved, then fold in strawberries with juice, drained pineapple, bananas and nuts, all at once. Turn half of strawberry mixture into 12-by-8-inch dish. Refrigerate until firm. Then spread top with sour cream and gently spoon on rest of strawberry mixture. Refrigerate. When ready to serve, cut into squares. A favorite holiday accompaniment. *Sugar-free gelatin and fat-free sour cream may be substituted.
Directions Preheat oven to 375. Grease and lightly flour 2 cookie sheets. Beat egg whites with cream of tartar and salt until foamy. Gradually add sugar, 2 tablespoons at a time and beat until soft peaks form. Stir in food coloring and mint extract. Fold in chocolate chips. Drop by teaspoonful’s one inch apart onto prepared pans. Placed in preheated oven, then turn off oven and let stand in oven with door closed 8 to 12 hours. Makes about 4 dozen cookies.
OLSON’S FAMOUS PEPPERMINT BARK
AVOCADO
CHICKEN SALAD
Ingredients
12 oz. chocolate chips 1/2 tsp. peppermint extract 16 oz. white chocolate chips 1/2 cup crushed (use chips with cocoa butter) candy canes
Submitted by Phyllis Broadrick
Ingredients 2 or 3 boneless, skinless chicken breasts 1 avocado 1/4 chopped onion
Submitted by Amy Olson
Juice of 1/2 a lime 2 tbls. cilantro Salt and pepper to taste
Directions Preheat oven to 250, line 9-by-13-inch pan with foil and spray it. Evenly spread chocolate chips and place in oven for 5 minutes or until melted. Remove from oven and smooth chocolate with spatula. Refrigerate for 20 minutes to harden. Melt white chocolate chips in microwave for 2 minutes stir once half way. Add peppermint extract. Let cool then pour over chocolate layer. Sprinkle crushed candy canes. Chill till firm. Enjoy!!! Makes about 2 dozen bark pieces.
Directions Cook chicken breast until done, let cool, and then shred. Mix with all other ingredients. Enjoy!
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4C • FARRAGUTPRESS THURSDAY, DECEMBER 12, 2013
FARRAGUT WINE & SPIRITS
SEASON’S EATINGS
THE EPISCOPAL SCHOOL OF KNOXVILLE
HOGS IN A BLANKET
BROWNIES
7 oz. all-butter puff pastry, thawed and cut into four 5-inch squares 1 large egg yolk mixed with 1 tbls. of water 4 andouille sausages
Directions
Ingredients
1 lb. butter 12 oz. chocolate chips 2 1/2 lbs. sugar 1/2 oz. vanilla
Ingredients
(3 oz. each)
1/4 cup Major Grey’s chutney 2 tbls. whole-grain mustard
8 eggs 1 lb., 7 oz. flour .3 oz. baking powder
Melt butter and chocolate. Cool. Beat eggs. Add sugar and vanilla to beaten eggs. Add chocolate mixture to egg mixture. Mix dry ingredients together. Add dry to wet. Butter 12-by-15-inch sheet pan. Bake on 325 for 15 to 20 minutes until done.
Directions Preheat the oven to 375 and position a rack in the center. Arrange the puff pastry squares on a work surface and brush the top edges with the egg wash. Place the sausages on the bottom edges and roll up the pastry, pressing the edges to seal. Freeze the logs for 10 minutes, or until firm. Cut the logs into 1/2-inch slices and place them cut side up in 3 mini muffin pans. Bake for 25 minutes, until golden and sizzling. Turn out onto a paper towel-lined rack to cool. Meanwhile, in a mini food processor, pulse the chutney and mustard just until the chutney is chopped. Spoon a dollop of the chutney mustard on each slice and serve. Make Ahead: The unbaked sliced rounds can be frozen for up to 1 month. Thaw before baking.
CROCKPOT CUBE STEAK & GRAVY Ingredients
Submitted by Phyllis Broadrick
ESK student Mandi Burkhalter works on a gingerbread house at last year's ESK Winterfest event.
ALFREDO SAUCE Ingredients
1 oz. garlic 1 quart cream
1 tsp. salt 1/2 tsp. pepper
Directions Heat oil on medium. Sweat garlic out 5 minutes. Add cream. Heat thoroughly. Pour over hot pasta. Top with Parmesan.
Cube steak (I used a family 1 envelope onion soup mix size pack) 3/4 cup water 2 cans (10.75 oz. size) Salt and Pepper to taste cream of mushroom soup
ESK sixth-graders Gaia Winston, left, and Molly Majors work on ornaments for ESK's submission to this year's Fantasy of Trees event.
Directions Place all ingredients in a crock pot. Cook on low all day. Serve over rice, noodles, mashed potatoes or with your favorite side dishes.
Pastry Bags & Tubes • Cake Boards & Boxes Rolled Fondant & Gumpaste Premade Icing Flowers Sugar Lay-ons • Melting Chocklit Edible Photos • Novelties & Figurines Candy Molds & Supplies Unique Cake Toppers Wedding Accessories
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SEASON’S EATINGS
FARRAGUTPRESS THURSDAY, DECEMBER 12, 2013 • 5C
HOLIDAY BREAKFAST R ED V ELVET C AKE CASSEROLE WITH CREAM CHEESE FROSTING SUGARBAKERS
Submitted by Thane and Sherri
Ingredients
1 large bag of frozen hash browns, thawed 1/2 cube of butter, melted Salt and pepper to taste 5 eggs 1 cup milk
Submitted by Linda Smith, Courtesy of Sugarbakers
8 oz. shredded cheddar cheese 8 oz. pepper jack cheese Ham, crumbled bacon or sausage of your choice, cooked
Directions Spray 9x13 baking dish and spread thawed potatoes in pan. Pour butter and salt and pepper over top. Bake at 425 for 25 minutes. When done spread 8 oz. shredded cheddar cheese and 8 oz. pepper jack cheese on top. Choose ham, cooked crumbled bacon or sausage and spread over cheese layer. Mix 5 eggs and 1 cup milk pour over entire casserole. Salt and pepper and bake at 375 degrees for 40 minutes. This is great on Christmas morning! You can make the potato layer and put in the fridge the night before then mix up the rest and bake in the morning.
CREAMY FRUIT SALAD
Submitted by Thane and Sherri
Ingredients
6-8 bananas, sliced 1 cans pineapple tidbits, drained 1 can sweetened condensed milk
Ingredients 2 1/2 cups plain flour 2 cups sugar 2 cups oil 1 cup buttermilk 2 eggs 1 tsp. vanilla 2/3 bottle red food coloring 1 tsp. vinegar 1 tsp. cocoa
1 tsp. soda 1 tsp. salt For the frosting: 1 box powdered sugar 1 large cream cheese, softened 1 stick margarine 1 tsp. vanilla
Directions Preheat oven to 350. Combine sugar, oil, buttermilk and eggs, mixing well. Add vanilla, food coloring, vinegar, cocoa, soda and salt, again mixing well. Add flour before final mix. Makes three layers. Bake for 30 minutes. Allow to cool completely. (This cake burns on the bottom easily – my oven requires a temperature of 325 degrees. Adjust temperature to your oven). For the frosting: mix cream cheese, margarine and vanilla until creamy. Add powdered sugar mixing well.
LAZY DAY COBBLER Submitted by Jean McGinnis, Courtesy of Sugarbakers
1/2 cup lemon juice 12 oz. Cool Whip® 1 container of frozen raspberries, thawed and drained
Directions Slice bananas and pour pineapple tidbits over bananas and set aside. In a separate bowl, mix together sweetened condensed milk, lemon juice and Cool Whip®. Pour mixture over bananas. Add raspberries to mixture.
Ingredients 1 stick margarine or butter 1 cup sugar 1 cup self-rising flour
3/4 cup milk Fresh or canned fruit of your choice
Directions Preheat oven to 350. Melt 1 stick of margarine and pour into a 9-by-13inch pan. In a separate bowl mix together sugar, self-rising flour and milk. Pour this over the melted margarine. Place the fruit on top and bake for about 25 minutes or until golden brown
6C • FARRAGUTPRESS THURSDAY, DECEMBER 12, 2013
SEASON’S EATINGS
MONKEY BREAD VANILLA WAFER SUGARBAKERS
Ingredients
3 cans of biscuits 1/2 cup of sugar 1 tbls. of cinnamon 1 stick of butter
Submitted by Conny Ottway
1 cup of brown sugar 2 tsp. of water 1/2 cup of nuts, chopped (optional)
Directions Preheat oven to 350. Quarter biscuits (with knife or kitchen scissors.) Roll in cinnamon and white sugar that is mixed together. Put in greased Bundt pan. Melt butter, brown sugar and water; boil for 2 minutes. Pour over top of biscuits. If you have any cinnamon mixture left over, pour over biscuits, also. Bake for 25 minutes. If you use nuts, place them in the bottom of the pan before you put the biscuits in the pan. Invert pan onto a large plate to serve while still hot.
CAKE
Submitted by Steven Letner, In Memory of Jean Trentham, Courtesy of Sugarbakers
Ingredients
2 sticks margarine 6 whole eggs 1/2 cup milk 1 cup chopped pecans
1 1/2 cups sugar 1 box vanilla wafers crushe 7 oz. flaked coconut
Directions Preheat oven to 325. Mix sugar and margarine and add eggs one at a time: mix well. Add crushed vanilla wafers, milk, nuts and coconut. Pour into a tube pan and bake for 45 to 60 minutes.
OATMEAL CHOCOLATE
MINI PUMPKIN PEANUT BUTTER PIE CROISSANTS NO-BAKE CANDY BARS Ingredients 2 tubes crescent rolls (open and split lengthwise to make more crescents) 4 oz. cream cheese
Submitted by Phyllis Broadrick
1 can pumpkin (not pie filling) 2 tbls. pumpkin pie spice 3-4 tbls. sugar
Submitted by Phyllis Broadrick
Ingredients 1 cup peanut butter 2/3 cup honey 1/2 cup coconut oil 2 cups oats (not instant)
1 1/4 cups mini chocolate chips 3/4 cup dried cranberries
Directions
Directions
Beat cream cheese, pumpkin, pumpkin pie spice until fluffy. Place one large spoonful on each crescent and spread. Roll crescent up and then roll each one in a mixture of 4 tbls. sugar and 1 tsp. pumpkin pie spice. Bake at 350 for 15 to18 minutes (or until browned).
In a medium sized saucepan, melt together peanut butter, honey and coconut oil. Remove from heat and add oats, chocolate chips and dried cranberries. Stir until combined and chocolate chips are melted. Spread into a 9-by-13-inch pan. Refrigerate until hardened, about an hour. Store in refrigerator.
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