Cookbook Collector

Contributor Cindy Martin is a bibliophile, too! She looks for interesting books, something different to read and share with another collector. Recently she gave mea copy of Aunt Sammy’s Radio Recipes. It is in fragile condition but is whole printed in 1926 by the Bureau of Home Economics U.S. Department of Agriculture. From the 1920s through the 40s American kitchens had a welcome guest in “Aunt Sammy.”

Through the radio program Housekeeper’s Chat, Aunt Sammy gave lively advice on food preparation, household chores, parenting and children. Aunt Sammy’s Radio Recipes provided a fascinating study of how a witty and charming fictionalized persona became one of the early celebrity chefs of the radio age.

In 84 paperback pages you will find 70 meal menus and 300 recipes. Time changes lots of thngs like the spelling of syrup (sirup in cookbook) and ever heard of Baked Cucumbers or Turnip Soup?

Searched for some quick and easy recipes you can use for the holidays and found these for you to try and hopefully enjoy.

Sugared Popcorn 1 1/2 cups granulated sugar 1 cup water 1 teaspoon salt 2 quarts freshly popped corn

Cook sugar, water, salt until the syrup forms a soft ball when dropped in cold water. Remove from heat. Beat with a spoon until it looks creamy. Drop in the popcorn. Stir quickly until each kernel is coated with sugar. Try not to serve the grains of corn!

Brittle Use walnuts, pecans,peanuts, Brazil nuts, shredded coconut. Be thrifty and use puffed cereal instead of nuts! 2 cups white corn syrup 2 Tablespoons white vinegar 1/2 teaspoon salt 2 teaspoons vanilla 2 cups nut meats 1/2 cup coconut

Butter a shallow pan (cookie sheet) Cook syrup, vinegar, salt in saucepan until forms a soft ball. Put nuts into syrup. Put into skillet. Cook, stir constantly until golden brown. Remove from heat; add vanilla and coconut. Pour candy into shallow pan. Spread out into a thin sheet. Cool completely. Break into pieces.

Surround yourself with the feelings of the Season as you enjoy delicious meals in our Award Winning Restaurants

Merry Christmas

Starmount Crossing Shopping Center Jonesville, NC 3365265888 www.pirateslandingnc.com/Theos Tuesday Sunday 11am10pm

from Theo, and all the staff of Pirate’s Landing & Theo’s

161 Interstate Way,off I77, Exit 85 Elkin, NC 3363664150 www.pirateslandingnc.com TuesdaySaturday 210pm • Sunday 119pm

in Amanda’s Kitchen

WRITER & PHOTOGRAPHER Amanda Joyner

owner Manny J’s Bakery Speciality cakes, desserts, wedding cakes Facebook: @mannyjsbakery amanda9joyner@gmail.com

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

It’s the time of year for homemade treats. My favorite time to sample the best of the best as far as mini desserts go! From fudge to brownies and cookies to puddings this little cookie will hopefully become a holiday staple.

Thank you to everyone who has supported me this year, my family and I appreciate it more than you know! Merry Christmas and happy baking!

Peanut Butter Nilla’ Cookies

Amanda Joyner

1 box vanilla wafer cookies 1 small jar smooth peanut butter 1 (24-ounce) pack of white chocolate melting bark

Sandwich about 1 teaspoon of peanut butter between two cookies. Continue till you have made as many as you need or ingredients allow. Melt white chocolate in a bowl until smooth. Dip and coat cookies one at a time-place on tinfoil lined sheet pan to set. That’s it, super quick and easy! I drizzle any leftover chocolate on top for decoration.

Your Holiday Get-Away!

DINE SHOP RELAX

Our popular Grilled Club Sandwich & Chicken Salad Croissant, just two of the amazing sandwiches from our deli

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Season of Giving

Seasonal Deviled Eggs

Ingredients 12 eggs 4 Tablespoons mayonnaise 2 Tablespoons sour cream 1 teaspoon Dijon mustard (per filling) 1 Tablespoons chopped fully cooked bacon (plus 4 small pieces for garnish) 1 Tablespoon pumpkin puree 1 teaspoon smoked paprika Freshly ground black pepper Grated cheddar cheese Green onion 4 teaspoons cranberry sauce Chives

WRITER & PHOTOS

Lisa Prince, Director, NC Egg Association

Egg farmers work hard to give back while they properly care for the land, air, and water on and near their farms. In fact, compared to 1960, today’s egg farmers are using less resources, like feed and water, to feed more hens and produce even more eggs. At the same time, they are creating less waste, which reduces greenhouse gas emissions. While carefully considering the needs of their animals, employees and neighbors, North Carolina egg farmers responsibly care for the environment and assure consumers can buy safe and nutritious eggs at local grocery stores. Find out how egg farmers are reducing their environmental impact: www.ncegg.org/5-ways-egg-farmerscare-for-the-environment/ https://ncegg.org/recipes/seasonal-deviled-eggs/

Instructions Place eggs in a single layer in a saucepan and cover with enough cold water that there’s 1 inch of water above the eggs. Heat on high until water begins to boil, then cover, remove from heat, and let sit for 12 minutes for large eggs (9 minutes for small eggs). Crack eggshells; carefully peel under cool running water, dry. Slice eggs in half lengthwise, removing yolks and placing them in 3 small bowls (4 yolks per bowl). To one bowl, mash yolks with 1 Tablespoon mayonnaise, sour cream, mustard, bacon and pepper. To one bowl, mash yolks with 2 Tablespoons mayonnaise, mustard, salt, pepper. To one bowl, mash yolks with 1 Tablespoon mayonnaise, pumpkin purée, smoked paprika and Dijon. Pipe or scoop the yolk mixtures evenly into the egg whites.

Garnish For the baked potato flavor, sprinkle with cheese and green onion; top with a piece of bacon. For the cranberry flavor, top with 1 teaspoon of cranberry sauce per half egg. For the pumpkin flavor, top with more smoked paprika and add a small piece of chive to make the yolk look like a pumpkin. Servings: 6

For more egg-citing holiday recipes: https://ncegg.org/recipecategory/holiday/

https://ncegg.org/recipes/bourbonsweet-potato-pie Created by: Kyleigh Sage / @barleyandsage

INGREDIENTS 1 par-baked pie crust (prepared per package directions) 1 pound sweet potatoes 4 Tablespoons unsalted butter, melted 1/4 cup brown sugar 2 large eggs 1/2 cup evaporated milk 2 Tablespoons bourbon 1 teaspoon vanilla extract 1 teaspoon pumpkin pie spice Pinch salt

For the meringue: 6 egg whites, room temperature 1/2 teaspoon cream of tartar 2 1/2 cups brown sugar

Instructions Preheat oven to 400˚F. Prick sweet potatoes a few times with a fork; wrap in aluminum foil. Place on baking sheet and bake for 40 to 50 minutes until cooked through and soft. Once cooked, scoop the flesh into a large mixing bowl and mash until very smooth. You should have about 2 cups of mashed sweet potato.

Prepare pie crust according to package instructions. If using homemade pie crust, par-bake for 15 minutes at 400˚F. before adding the pie filling.

Add the melted butter, brown sugar, eggs, evaporated milk, bourbon, vanilla, pumpkin pie spice, and salt. Mix until fully combined and smooth.

Pour the sweet potato filling into the prepared pie crust. Place on a baking sheet and tent the edges with foil so they don’t burn. Bake at 400˚ F for 15 minutes, then reduce the oven temperature to 350˚F. Continue to bake for 30 to 40 minutes until the edges are set and the center of the pie jiggles slightly.

Remove from oven and let cool to room temperature (about 1 hour). Then chill for at least 2 hours or until ready to serve. To make the brown sugar meringue, create a double boiler by bringing 1 to 2 inches of water to a simmer in a small saucepan. In the bowl of a stand mixer, whisk the brown sugar and cream of tartar into the egg whites then set the bowl over your double boiler. Do not let the bottom of the egg whites bowl touch the water. Whisk the whites and sugar constantly until sugar is fully dissolved and mixture has thinned out (about 3 to 4 minutes). Using an instant thermometer? it should read 160°F.

Place the bowl on the stand mixer and fit with the whisk attachment. On high speed, beat on until stiff peaks form and the meringue is no longer warm to the touch, at least 10 to 15 minutes. If it is still not reaching stiff peaks, stop the mixer, place the bowl in the fridge for 10 minutes, then return to the mixer and continue beating until stiff peaks form.

Spread the meringue on top of the chilled pie and pile high in the center of the pie. Use a culinary torch to toast the edges of the meringue.

The pie will last in the fridge for up to 4 days. Once topped with the meringue it is best eaten immediately.

Yields: 8 servings https://ncegg.org/recipes/cinnamon-spice-candied-pecans/ Perfect for Parties or as a Gift

Ingredients 2 egg whites 4 cups raw unsalted pecans 1/2 cup cane sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon ground nutmeg 1/8 teaspoon fine sea salt

Instructions Preheat oven to 300ºF. and line a large baking sheet with parchment paper. Whisk eggs vigorously in a large mixing bowl. Stir in pecans to evenly coat. Add sugar, cinnamon, ginger, nutmeg, and sea salt to a separate small bowl. Whisk well to combine.

Pour sugar and spice mixture over pecans and stir well to coat mixture around pecans. Spread evenly on baking a sheet. Bake for 15 minutes. Stir pecans well and bake an additional 15 to 18 minutes. Remove pan from oven and stir pecans once more. Cool at room temperature for 15 minutes. Serve or store in a dry location. Servings: 8

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From our family to yours, we wish you a very

It’s always a Merry Christmas with

at Ladies Upstairs

198 North Main Street Mount Airy, NC 336-786-6121

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Opening the doors to a joyous Holiday Season

Merry Christmas

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