COOKBOOK SALE

The word fruit pizza doesn’t exactly conjure thoughts of something delicious (unless you’re a pineapple on your pizza type of person) but this certainly is! It’s a great summer dessert that takes advantage of the seasonal fruits we have on hand.

The sugar cookie “crust” is the perfect amount of sweetness and pairs extremely well with the whipped cream cheese “sauce.” Great for cookouts, parties or something fun for the kids to help you assemble.

Fruit Pizza

1 package sugar cookie mix (I use Betty Crocker)

1 stick room temperature butter

1 large egg

1 (16-ounce) tub Cool Whip

1 (8-ounce) box cream cheese room temperature

1/2 cup granulated sugar

Fresh fruit of your choice

Make sugar cookies to package directions. Cream together cream cheese and sugar. Add Cool Whip and continue to mix. Once cookies are baked allow them to cool. Spoon or pipe on the whipped cream cheese icing. Add fruit of your choice on top!

Bread & Butter Pickle

Sweet Garlic Dill

Baby Dill Pickles

Dill Pickle Spears

Day Sweet Pickles

Old­Fashion Dill Pickles

Spicy Bed & Butter Pickles

Select Fire Dill Pickles

Sweet Garlic Dill Spears

Sweet & Spicy Bread & Butter Pickles

Baby Dill Pickles and how about:

Pickled Dilly Corn

Sweet Pickled Dilly

Spicy Dilly Beans

Sweet Pickled garlic

Hot Pickled Garlic

Mama’s Recipe Box

Our favorite foods are time honored delicious treats, the kind you find in Mama’s Recipe Box.

Potato Croquettes

9 medium red potatoes (3 1/2 pounds) peeled and quartered 1/3 cup butter, soft 1/2 cup chopped green onions

3 eggs, beaten

1 teaspoon salt

1/4 teaspoon white pepper

1 cup seasoned bread crumbs

Rough and Finished Lumber & Building Supplies family owned • serving since 1947

Yadkin Lumber Company, Inc.

800 North State Street Yadkinville, NC (336) 679‐2432

Monday‐Friday 7:30‐4:30

Saturday 7:30‐12

Cook potatoes until tender; drain. Add butter, mash and let cool 20 minutes. Stir in onions, eggs, salt and pepper. Spoon 1/3 cup potato mixture onto bread crumbs (on a plate), shape into a 3-inch patty covered with crumbs. Fry in heated vegetable oil; brown on each side. Makes 18 patties.

Recipe Correction

In the Speedy Brownie recipe in the May/June, 2023, issue we missed adding to the ingredients list:

1 3/4 cups all purpose flour.

Thanks to the bakers who spotted the omission. Our apologies for the inconvenience.

Here’s the complete recipe.

Speedy Brownies

2 cups brown sugar

1 3/4 cups of all purpose flour

1/2 teaspoon salt

5 eggs

1 cup vegetable oil

1 teaspoon vanilla

1 cup chocolate chips

Powdered sugar

Mix the first 6 ingredients. Beat well & pour into a square cake pan. Sprinkle with chips & powdered sugar. Bake at 350°F. for 30 minutes.

WRITER & PHOTOS

Lisa Prince, Director, NC Egg Association

When: Generally, you can offer eggs to your baby when they are developmentally ready (between 4 and 6 months of age). For more specific information about when your baby is ready for solid foods see the American Academy of Pediatrics parent site HealthyChildern.org and talk to your pediatrician about next steps.

Why: The American Academy of Pediatrics and the Dietary Guidelines for Americans recommend eggs as an important source of nutrition for brain development.

Eggs are naturally nutrient-rich and contain eight essential nutrients. With 90% of brain growth happening before kindergarten, eggs help make every bite count, especially with babies are being introduced to solid foods.

How: Give only one new food at a time and wait 2 to 3 days to see if there is a physical reaction before beginning another. First food egg idea, cooked eggs pureed or mashed (with or without infant cereal). Mixed foods and texture ideas, scrambled eggs mixed with minced meats or vegetables, baked oatmeal. Finger food ideas: Egg frittata fingers, pancake or French toast strips, egg bites or bowls. Once introduced, eggs should stay in the diet often— about three times per week.

When, Why and How should I introduce eggs to my baby?

Vegetable Egg Roll Up

Egg rolls are a fun way to serve eggs to kids, while also giving them tasty vegetables. These roll-ups are a nutritious dish you can feel good about serving the family.

Servings: 4

1 Tablespoon olive oil

1/4 cup red bell pepper, diced

1/2 cup baby spinach, chopped

6 large eggs

2 Tablespoons milk

1/2 cup cheddar cheese, shredded

In a small skillet over medium heat, add oil. Sauté bell pepper until tender. Add spinach; cook until wilted. Place in a bowl. Add eggs, milk, and cheese to the bowl. Whisk until combined.In a medium skillet over medium heat. Spray nonstick cooking spray. Add a quarter of the egg mixture to the skillet. Heat until cooked through, about 3 to 5 minutes, then carefully use a spatula to roll egg mixture.

Place it on a cutting board. Repeat with remaining mixture. Allow egg rolls to cool slightly, for babies and toddlers. Cut into desired size pieces. Serve. Refrigerate leftovers for up to 3 days.

Baked Cheesy Pasta with Broccoli and Pear

Pasta is baked with tender broccoli and sweet pear, perfect for the whole family to enjoy. It’s an upgraded version of classic mac and cheese!

Servings: 4

12 ounces fusilli pasta

2 large eggs

2 cups milk

3 Tablespoons butter, softened

2 1/2 cups cheddar cheese, shredded

3 cups broccoli florets

2 medium red Anjou pears, peel ON, diced.

Preheat oven to 350°F.

Prepare a 2-quart baking dish with nonstick cooking spray. In a large pot, fill halfway with water; bring to a boil. Lightly boil pasta for 5 to 7 minutes, until slightly cooked.

Strain; place in prepared baking dish. In a bowl, whisk eggs and milk together. Add butter, cheese, broccoli, and pears. Pour cheese mixture over pasta and gently stir to combine. Bake 20 to 25 minutes, until lightly browned. Serve. Refrigerate leftovers for up to 3 days.

Banana Pumpkin Pancakes

Banana, pumpkin, and eggs come together to create a soft texture making these pancakes perfect for babies and toddlers.

Servings: 4

3 bananas (about 1 cup)

1/2 cup pure pumpkin puree (about 1/2 of a 15-ounce can)

4 large eggs

1 teaspoon baking powder

Optional: Fresh fruit to serve

In a blender, combine banana, pumpkin, eggs, and baking powder. Blend until smooth. Heat a nonstick skillet over medium-low heat. Spray with nonstick cooking spray. Pour about 1 Tablespoon of batter onto skillet and cook until golden-brown, about 1 to 2 minutes. Carefully flip and cook until golden-brown on the other side, about 1 to 2 minutes. Repeat with remaining batter. Refrigerate leftovers for up to 3 days.

Graham Cracker Crust

1 1/2 cups graham cracker crumbs

2 Tablespoons sugar

6 Tablespoons melted butter

Mix the crust ingredients together until well blended. Press into an 8 or 10 inch springform pan. If you do not have a nonstick springform pan you may need to lightly grease the sides of the pan. Place in the refrigerator to cool while you make the cheesecake filling. Preheat oven to 300°F. Add a heat safe pan with 2 inches of water. The water steams and keeps the cheesecake moist.

The Cheesecake Filling

3 (8-ounce) blocks cream cheese (room temperature)

1 cup sugar

1 Tablespoon corn starch

1/2 cup fresh or bottled lime juice

1 1/2 teaspoons lime zest (zest limes before extracting juice)

3 large eggs

Beat cream cheese with sugar and corn starch until there are no lumps, scraping the bowl well. Add eggs 1 at a time. Add lime juice and zest. Pour filling onto the chilled crust evenly. Bake cheesecake 45 to 50 minutes until the center of filling is firm. Let cheesecake cool to room temperature.While the cheesecake is cooling, make the topping and keep refrigerated.

Topping:

1/2 cup sour cream

1 Tablespoon sugar

1/2 teaspoon vanilla

1/2 teaspoon lime zest

Spread the topping over the cooled cheesecake and refrigerate until well chilled. Chill the cheesecake several hours before serving. Happy summer! Vicki

Vicki’s Lime Cheesecake

Monday thru Friday: Lunch 11a to 2p

Tuesday Night: Breakfast 5p to 8p

Saturday Morning: Breakfast 7a to 11a

Saturday Night: Southern Favorites 5p to 8p