Holiday Food Fashion A supplement of the & 2 Friday, November 27. 2015 HOLIDAY FOOD & FASHION Mt. Airy News It’s not Christmas without cookies By Bill Colvard Filling: (Joyce Jarrard notes: This is an [email protected] ¾ cup ground nuts – pecans or easier version of my sister-in-law walnuts Carole’s recipe. People go ape over Christmas is the time for 1 egg these.) cookies. It’s the one time of the ¾ cup brown sugar, packed year when the humble little cookie 1 tbsp. melted butter Brownie Base: gets as much attention as its Dash of salt 1 box of brownie mix – the kind more glamorous cousins, pies and ½ tsp. vanilla with the Hershey’s Syrup packet . There are just so many of Mix well and spoon into Bake according to package them around. Add to the bounty cups. Bake at 350°F. for 15 directions in a large brownie pan – by baking some cookies. For full minutes. Reduce heat to 250°F. for 15” x 10” x 1” effect, bake them with children 10 minutes. Allow to cool. Remove (You’ll be adding eggs, oil, and and let their youthful enthusiasm carefully from pans. Sprinkle with water per the directions.) inspire you. Whether you’ve got powdered sugar. (A fl our sifter or a children, grandchildren or have to tea strainer works well.) Frosting Ingredients: borrow a few neighbor kids, you’ll 2 cups powdered sugar be glad you did. Peanut Butter Brownies (Tollhouse) ½ cup butter or margarine (1 stick) Following are some cookie Joyce Jarrard 4 tbsp. Crème de Menthe (from a recipes published in the Mount (Joyce notes: I mailed these to liquor store) Airy News in the past year. Try one my son, Sean at Christmas time Mix powdered sugar with ½ cup margarine and crème de menthe. or try them all. You’ll be glad you when he was aboard ship. He said Bill Colvard | The News Spread on cooled brownies in pan. did. these were a big hit.) Pictured here are a selection of cookies baked by Joyce Jarrard. Most of the recipes Chill in refrigerator. 2 ¼ cups unsifted fl our are here. Chocolate Fudge Cookies 2 ½ tsp. baking powder Lisa Slawter ½ tsp. salt Glaze Ingredients: 2 cups sugar 2/3 cup butter, softened pan. Bake at 350°F. for 35 minutes. 1 cup of fl our 1 cup chocolate chips (6 ounces) 1/2 cup milk 2/3 cup smooth peanut butter Remove from oven, sprinkle top ½ tsp. baking soda 6 tbsp. butter or margarine 1 stick butter 1 ¼ cups sugar with remaining (1 cup) chips. ½ tsp. ground cloves In a small saucepan, melt Boil 2 minutes. Remove from 1 ¼ cups brown sugar Wait 5 minutes until soft. Spread 1 tsp. cinnamon chocolate chips with 6 tablespoons heat and add 3 cups oatmeal, 1 1 tsp. vanilla evenly. Cool completely. Cut into 2” Combine fl our mixture into margarine. Cool. (I have put the cup coconut, 4 tablespoons cocoa 3 eggs squares. Makes 35 brownies. butter mixture. saucepan in a bowl full of ice in the and 1/4 teaspoon vanilla. Drop on 1 – 12 oz. package semi-sweet Then add 1 cup of raisins freezer, to cool it quickly.) waxed paper using teaspoon. chocolate chips, divided Oatmeal Raisin Cookies Drop by rounded teaspoons Spread the glaze on top of Preheat oven to 350°F. In small Joyce Jarrard onto greased cookie sheets. Bake the crème de menthe mixture. at 350°F. for 12-15 minutes, until Nut Cups bowl, combine fl our, baking powder Cream together with a mixer: Refrigerate until the glaze hardens. and salt, set aside. In large bowl, ¾ cups butter or margarine golden brown. Cool just slightly, Cut with a sharp knife. Joyce Jarrard and then remove carefully with Dough: combine butter, peanut butter, 1 cup brown sugar sugar, and vanilla extract, and beat ½ cup granulated sugar a metal spatula. (Beware - they White Chocolate Blend 1 stick butter with a crumble easily.) Cool on paper 3-ounce package of cream cheese until creamy. Add eggs one at a 1 egg Macadamia Nut Cookies time, beating after each addition. ¼ cup water towels. Joyce Jarrard adapted these from a with a mixer until creamy. Makes about 5 dozen cookies Add 1 cup sifted fl our and mix Gradually beat in fl our mixture. 1 tsp. vanilla Southern Living Cookbook well. Stir in 1 cup (1/2 bag) chocolate Combine dry ingredients in a ½ cup butter or margarine, Divide into 24 small balls and chips. Spread batter evenly into separate bowl: Crème de Menthe Brownies well greased 15” x 10” x1” brownie 3 cups uncooked oats Joyce Jarrard press into very small muffi n tins. See COOKIES | 6

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1296 Newsome St., Mount Airy NC 27030 • 336-789-7801 00801498 USDA InSpecteD DAIly 00801627 Mt. Airy News HOLIDAY FOOD & FASHION Friday, November 27. 2015 3 Boho chic is closer than you think 2015’s biggest trends available in Mount Airy

By Bill Colvard [email protected]

Contrary to popular wisdom, fashion forward gifts are not as hard to find in Mount Airy as most people think. A stroll down Main Street and its adjacent avenues yields some interesting finds. Back in February when Claudia Nichole toppers make an easy gift to buy since there is no the catwalks of New York size consideration. They look very festive with holiday plaids. and Paris were overflowing with bohemian chic, the fashionistas of Mount the store is the top seller in where the candles Airy paid attention and the world for Lenny & Eva, a are manufactured. The the boutiques downtown line of jewelry that relies on scented candles have names are awash with tassels and customer personalization for that evoke the local area fringe, or as Amy Slate, its full effect. The Addition with names like “Autumn owner of Scarlet Begonias, hits two trends on the head Leaves,” “Happy Fall, Y’all” says, “Tassels and fringe. here with personalization and “Mount Airy.” Scented Fringe and tassels.” Indeed, also being key of late. votives are $11.50 and larger Photos by Bill Colvard | The News Slate has any number of gift The bracelets are based scented candles are $29.50. Amy Slate, owner of Scarlet Begonia, 433 N. Main Street, shows off long silk tassel necklaces, a hot trend items adorned with either or around a “sentiment” They are festively packaged for holiday shopping. both. which is a metal plate with with a bow on top so as not Tassels and fringe adorn a quote engraved on it. to need any additional gift everything from silk tassel Customers select the quote wrapping, making them an the deepest snow that Mount necklaces from Kitzi that are that speaks to them or excellent last minute gift. Airy might dish out. Bed Stu glamorous enough to make to their relationship with Probably because this boots can make the lady in any Miss Fisher fan drool to the recipient of an item year’s holiday merchandise your life very happy for $200 Big Buddha hobo bags with intended as a gift and build was being designed last to $325. a wide selection of tassels, the bracelet from there. The winter while New York was For an easy gift giving fringe, beading and other emotional connection that is buried in snow, a key item experience, Cathy Harrison boho chic detailing. The built can be very powerful. for fall has been stomping at The Addition suggests Kitzi necklaces go for $45 “We cry every day,” says boots or boots suitable for a cashmere topper. Totally and the large bags clock in at store manager Jenna Puckett. stomping around in the snow. on point with the boho chic under $100. Lenny & Eva is based in Really high boots are an trend and yet classic enough To accompany the Tennessee and all of their extension of that trend. The to remain stylish for years to boho trend for long, long merchandise is made in the higher the snow, the taller come, the toppers by Claudia necklaces, Slate suggests USA. Pieces range from a boot you will need would Nichole are essentially an “arm party.” Slate $14.50 to $120 with $50 seem to be the reasoning. wraps that don’t have sizes defines “arm parties” for being about the average price The Addition is on point so the gift giver needn’t the uninitiated as stacking for a complete bracelet. with this trend as well. be worried about knowing multiple bracelets, the Puckett is particularly Their popular line of boots, the correct size. Wraps are more the merrier, on both proud that The Addition Bed Stu, are made from 100% cashmere and cost wrists, a trend that remains makes a great effort to beautifully soft, fragrant $139.50. Claudia Nichole mandatory for the stylish merchandise items that are leather, are handmade and cable-knit cashmere sweaters woman. as local as possible with feature a sole made from are $196.50 and would be a Around the corner from manufacturing done in the recycled Goodyear welt. The welcome gift from any luxury Main Street on Moore US. tallest ones are a fashionable loving lady’s Santa Baby. Avenue, the bracelet trend Their Ella B. Candles play on English riding boots Reach Bill Colvard at 336-415-4699 is alive and well at The are a good example. The and at knee height or higher or on Twitter @BillColvard. Jenna Puckett shows a Bed Stu boot that is totally on point with the Addition at F. Rees. In fact, company is based in in should accommodate even Fall 2015 tall boot trend. 4 Friday, November 27. 2015 HOLIDAY FOOD & FASHION Mt. Airy News There’s nothing like cake for the holidays By Bill Colvard or until a firm ball forms when [email protected] Nethelda King (I got this recipe dropped into cold water. Mixture from my Granny Rada Davis.) will need to be watched closely and Cakes are the ‘glamor girls” 3 cups self rising flour stirred frequently. Remove from of the dessert word. What other 1 cup sugar heat and beat until creamy and dessert has its own serving piece 1 cup packed brown sugar smooth. that literally places it above all of 1 tbsp. cinnamon the other desserts? Every good 1 tbsp. vanilla flavoring Pumpkin Gooey cook needs at least one of these 3 large eggs Angela Llewellyn great cake in his or her repertoire. 1 cup maraschino cherries 1 box mix Mary Jo White’s pineapple layer 1 cup walnuts (English or black) 1 egg cake and Gail Jones Italian cream 1 cup of juice from cherries 1 stick melted butter cake are two good candidates if you 2 cups applesauce 8 ounce softened cream cheese are still looking for your great cake. Mix all dry ingredients together 3 eggs, Sone of the others here, like then add eggs, vanilla, cherry juice, 15 oz. can of pumpkin pie filling Diane Bowman’s chocolate pound applesauce. Mix until well blended, 1 tsp vanilla cake and Emillie Goins Lee’s cream then stir in cherries and walnuts. small box confectioners sugar cheese are more subtle. Pour into a greased and floured 1 stick melted butter They look simple enough and don’t Bundt pan and bake for 60 to 70 For bottom layer, combine cake release their full fabulousness until min on 325°F. No on this mix, egg, and melted butter. Pat you bite into them. delicious cake. into the bottom of 13”x9” greased So whether you prefer a cake pan and set aside. For filling, beat that’s a “Mary Ann” or your style is Cream Cheese Pound Cake softened cream cheese with eggs, more “Ginger,” there is sure to be Emillie Goins Lee Bill Colvard | The News pumpkin pie filling and vanilla something here to fill your needs. 1-8oz. block cream cheese Mary Jo White’s pineapple is the kind of cake that can preside over a using an electric mixer. Add 1 Happy baking. (softened) holiday dessert table with pride and festive dignity. confectioners sugar melted butter. 1 1/4 cup butter Mix well. Pour filling onto cake 3 1/2 cup sugar layer. Bake 40 to 50 minutes in a Miss Vodia’s Mountain 2 large cans crushed pineapple 7 eggs, separated (set whites aside) Brown Stone Front Cake 350°F. oven. Center will be gooey. Vodia Rice Cream sugar and Crisco until Mary Jo White 2 tsp. butter flavor extract (or Allow to cool completely and cut 1 ½ cups oil smooth. Add eggs one at a time, Cake: vanilla) into squares. 3 eggs mixing well after each one. Sift 1 cup Crisco 2 2/3 cups all-purpose flour 2 cups sugar flour, then measure and sift again 2 cups sugar 1/4 tsp. salt 3 cup fresh apples, chopped (I use with baking powder. Add flour 3 eggs Lemon Pound Cake 1/2 tsp. baking powder Golden Delicious) mixture and milk alternately to 3 cups sifted plain flour Mary Martin Preheat oven to 350°F. Grease 1 ½ cup black walnuts, chopped creamed mixture. Add vanilla. Pour 1 tsp. baking powder 2 sticks (Blue Bonnet) whipped and flour 10” Bundt pan. Sift flour, 3 cups plain flour batter into 3 greased and floured 1 tsp. baking soda margarine salt and baking powder together, 1 tsp. soda cake pans and bake at 350°F. for 20 1 cup buttermilk 1/2 cup Crisco set aside. Cream sugar, butter and 2 tsp. vanilla minutes or until they test done. 1 tsp. vanilla 3 cups plain flour (sifted) cream cheese together until light 1 tsp. salt Filling: 4 tbsp. cocoa 3 cups sugar and fluffy. Add egg yolks, one at a 2 tsp. cinnamon Place pineapple in a saucepan Dissolve cocoa in 1 cup of hot 5 eggs time. Add extract. Slowly add flour Preheat oven to 350. Mix eggs, over low heat. Sprinkle sugar to water and set aside to cool. Grease 1 cup evaporated milk mixture, just until incorporated. oil and sugar, blending well. Sift taste over pineapple. Stir and heat and flour 3 cake pans. Cream 2 tsp. lemon flavoring Batter will be thick. Beat the egg flour, salt, soda and cinnamon until warm. Remove from heat and Crisco and sugar, mixing well. Cream sugar, margarine and whites until stiff peaks form. Fold together and add to egg mixture. when layers are cool, spoon juice Add eggs one at a time, mixing Crisco. Add eggs one at a time. 1/3 of the egg whites into the Add vanilla, apples and nuts. Pour from pineapple over layers, then well after each. Sift flour, then Add flour, milk and flavoring. Mix batter, until no streaks remain. Fold into greased 8” tube or Bundt pan. cover with cream cheese frosting measure and add baking powder well. Bake at 325°F. for one hour in in remaining egg whites. Pour into Bake 1 hour. Fix topping, to pour and finally a layer of pineapple. and sift again. Stir baking soda into a tube pan. prepared Bundt pan. Bake at 350°F. over cake while still in pan after Repeat with other layers and finally buttermilk, then add alternately for 1 hour, then reduce temperature cooking. ice the sides of cake with cream with flour and baking powder Raw Apple Cake to 275°F. and bake for 30 more cheese frosting. to creamed mixture. Add vanilla Frances Joyce minutes. Topping: and cooled cocoa mixture. Mix 3 cups apples, chopped 1 cup brown sugar well. pour batter into greased and 2 cups sugar ¼ cup milk Cream Cheese Frosting Pineapple Layer Cake Mary Jo White floured cake pans. Bake at 350°F. 3 cups self-rising flour ½ cup butter Mary Jo White 1 8oz. pkg cream cheese, soft for 25 minutes or until done. Makes 1 1/2 cups oil 1 tsp. vanilla Cake: (These layers also work 1/2 stick margarine, soft 3 layers. 3 eggs Mix all ingredients together in well for a fresh , with 1 box confectioner’s sugar 1 cup pecans, crushed saucepan and bring to boil for 2 chocolate frosting or for .) 1/2 tsp. vanilla Icing: 1/2 tsp. cinnamon ½ minutes. While cake is still hot, 1 2/3 cups sugar Cream margarine and cream 2 1/2 cups sugar 1 tsp. vanilla pour hot topping over cake in pan. 2/3 cups Crisco cheese with confectioner’s sugar. 1 large can evaporated milk 1 tsp. walnut flavoring When completely cool, remove 3 eggs When of spreading consistency, 2 sticks margarine Mix well. Bake at 350°F. for 1 from pan. 2 1/2 cups plain flour frost cake layers. 1 tsp. vanilla hour and 15 minutes. 2 tsp. baking powder Mix all ingredients, bring to boil Glaze: 1 1/4 cups milk and cook for 45 minutes to 1 hour 1 stick margarine 1 tsp. vanilla Mt. Airy News HOLIDAY FOOD & FASHION Friday, November 27. 2015 5

1/4 cup milk and flour together. Add 1/3 Orange Grease a 9”x13” pan. Beat first Filling: 1 cup brown sugar Crush and beat to blend. Then 1/3 14 ingredients on medium speed 2 — 8 oz. pkg. cream cheese, Bring to boil. Boil 5 minutes. flour mixture and mix in. Repeat for 1 minute. Scrape bowl and beat softened Pour over cake while cake is warm. by thirds. Add flavorings. pour on high for 3 minutes. Bake at 1/2 cup sugar into tube or Bundt pan and bake at 350°F. for 60-65 minutes. Take 1/2 2 tbsp. all-purpose flour Earthquake Cake 325°F. for 1 hour to one hour and cup sugar in heavy saucepan; cook 1 egg Jewell Busick 10 minutes. May frost if desired. over medium heat until sugar melts 1 tsp. vanilla 1 box mix (it will be a light golden brown.) Beat on medium for 1 1/2 to 2 1 cup coconut Frosting Then take other 2 1/2 cups sugar, minutes until creamy and smooth. 1 cup chopped pecans 1 box powdered sugar add to milk, egg and salt. Put Spoon evenly over partially baked 8 oz. cream cheese (soft) 1/2 stick margarine butter in last. Cook until 230°F. or crust. Spoon 1 — 21 oz. can pie 1 stick melted margarine 1/4 tsp. orange flavoring soft ball stage (15 to 20 minutes.) filling over this. Sprinkle with 1 lb. box powdered sugar if too thick, add a little water by Cool 5 minutes. Beat with wooden reserved crumbs and 1/2 cup 1/4 tsp until desired consistency. spoon 5 minutes. Spread on cake. Preheat oven to 350°F. Spray Bill Colvard | The News chopped pecans or walnuts. Bake Beat until it fluffs up. 40-45 minutes. Cool 30 minutes. 9”x13” pan with cooking spray. Maria Beck’s Italian Bakeless Cake is as Chill 2 hours or overnight. Store in Spread pecans and coconut in easy as it is beautiful. Whole Wheat bottom of pan. Make cake as Chocolate Pound Cake Dr. Robyn Hakanson refrigerator. directed on box. Pour over pecans Diane Bowman Pound Cake 2 cups whole wheat flour and coconut. Beat cream cheese, 3 cups sugar Gail Hicks 1 tsp. baking powder balls margarine and powdered sugar 3 cups cake flour 3 cups sugar 1 1/2 tsp. baking soda Debbra King using a mixer. pour evenly over 1/2 cup Butter Flavor Crisco 1 cup margarine 1 tsp. salt 1 16.5 oz. box red velvet cake mix, cake mix. Bake 40 minutes or until 1 stick butter 5 eggs 2 tsp. cinnamon baked according to package knife blade comes out of cake clean. 5 eggs 1/2 cup Crisco oil 1 1/2 sticks butter, melted (or directions, cooled and crumbled 1 tsp. baking powder 1 cup milk substitute 3/4 cup coconut oil) 1/2 8oz. pkg. cream cheese, Italian Bakeless Cake 1 cup milk 1 tsp. baking powder 3/4 cup honey softened Maria Beck 1 large can chocolate syrup 3 cups plain flour 4 eggs 1/4 cup butter, softened 1 14-oz. can sweetened condensed 1 tsp. vanilla 1 tsp. lemon flavoring 2 cups grated carrots 1 cup confectioner’s sugar milk Cream together sugar, Crisco, 1 tsp. vanilla 1 can of crushed pineapple, drained 1 cup finely chopped pecans 1/4 cup fresh lemon juice butter, and eggs, then add milk, 1 tbsp. real butter flavoring 1/2 cup chopped walnuts (optional) 1/2 cup miniature chocolate 1 small can crushed pineapple, flour and baking powder. Mix well. Remove margarine and eggs from Preheat oven to 350°F. Grease morsels undrained Add syrup. start baking in cold refrigerator 1 hour before preparing and flour a 9” x 13” cake pan or Red candy sprinkles 40-50 vanilla wafers oven at 325 for 1 1/2 hours. I found batter. Set flour, eggs, baking two 8” layer pans. Combine dry Line a large baking sheet with 1 8-oz. carton cool whip, thawed that this cake takes longer to bake powder and milk aside. In a large ingredients. Add oil, honey and parchment paper. In a large bowl, 2 cups sweetened, flaked coconut but it may depend on the type pan mixing bowl, combine and mix until eggs, mix well. Stir in carrots, beat crumbled cake, cream cheese, 12-18 maraschino cherries, rinsed you choose to bake it in. Use the smooth, Crisco, oil, vanilla, lemon pineapple and walnuts. Pour into and butter with a mixer at medium Whisk together sweetened, toothpick or broom straw to test it flavoring and butter flavoring. pan(s) and bake for 35-40 minutes. speed until combined. Gradually condensed milk and lemon juice with. Combine baking powder with flour add confectioner’s sugar, beating in a small bowl until thoroughly and mix well. Alternately add sugar- Icing: until smooth. Beat in pecans and combined. Mix in pineapple with Butter Pecan Pound Cake butter mixture. Mix well after each 8 oz. cream cheese, softened chocolate morsels. Shape cake juice and set aside. Line the bottom Darlene Hodges addition until batter is smooth. 2 sticks of butter, softened mixture into 1 1/2 inch balls and of a small glass baking dish (8x8 1 box butter pecan cake mix Grease a tube pan with Crisco and 1 lb. powdered sugar place on prepared pan. Cover or 7x10) with vanilla wafers. Pour 1 can coconut pecan frosting dust with flour, then pour batter 2 tsp. vanilla extract and freeze for 1 hour. Roll balls all of the pineapple mixture over 3/4 cup oil into pan. Preheat oven to 325°F. and 1-2 tbsp. heavy cream in sprinkles and refrigerate in an vanilla wafers, then add another 1 cup water bake 1 1/2 hours or until toothpick Cream butter and cream airtight container for up to 3 days. layer of vanilla wafers on top of 4 eggs is inserted and comes out clean. cheese. Add vanilla and powdered pineapple mixture. Spread cool Beat eggs, water and oil together. sugar. Add cream to get desired Strawberry Pound Cake whip evenly on top of vanilla Add the dry cake mix and mix well. Applesauce Cake consistency. Mix well until smooth Jane Tesh wafers, then sprinkle with coconut. Stir frosting into batter and pour with Caramel Frosting and creamy. Preheat oven 325°F. Grease and Top with cherries, then cover and into greased and floured Bundt Norma Hiatt flour pan. refrigerate at least 8 hours before pan. Bake at 350°F. for 1 hour. 2 1/2 cups cake flour Strawberry or Blueberry Combine 1 package Butter serving. 1 1/2 tsp. soda flavored cake mix, Mandarin Orange Cake 1/4 tsp. baking powder Jane Culler Tesh 8 oz. softened cream cheese, Orange Crush pound cake aka Pig Pickin’ Cake 1/2 tsp. cloves Heat oven to 350°F. Spray 1/2 cup vegetable oil Sue Krepps Jenny Gwyn 1 1/2 cups applesauce bottom and sides of springform pan 3 eggs 2 3/4 cups sugar 1 box yellow cake mix 1/2 cups Crisco with nonstick cooking spray. Beat until smooth. Spoon 1 cup Crisco 11 ounce can Mandarin oranges 1 cup raisins and gently fold in 2 cups of 1/2 stick margarine Prepare cake according to 2 cups sugar Crust: strawberries. Spoon into pan and 1 cup Orange Crush (no substitute) package directions using Mandarin 1 1/2 tsp. salt 2 — 7 oz. pkg muffin mix bake approximately 1 hour. 5 eggs orange juice in place of part of the 3/4 tsp. cinnamon (strawberry or blueberry) 1/2 tsp. salt water. Fold in oranges and bake 1/2 tsp. allspice 6 tbsp. cold butter Lite Cool Whip Frosting 3 cups cake flour according to package directions. 1/2 cup water Mix the 2 ingredients together Carmen Long 1/2 tsp. salt 2 eggs by cutting in the butter with This frosting can be made in 3 cups cake flour Frosting: 1/2 cup chopped pecans a pastry blender or fork until any flavor by changing the flavor of 1 tsp. orange flavoring 1 box instant vanilla pudding mix 3 cups white sugar, divided mixture is crumbly. Reserve 1 1/2 instant pudding used. 1 tsp. vanilla 20 ounce can crushed pineapple 3/4 cup milk cups of crumb mixture and place 1 (3 1/2 ounce) box sugar-free Cream together margarine, Crisco 8 ounce package whipped topping 1 egg, beaten in refrigerator. Press remaining instant vanilla pudding mix and sugar. Add eggs one at a time, Mix together and spread onto pinch of salt mixture in bottom and partially beating well after each one. Sift salt cooled cake. 1/2 cup butter, cut up up the sides of pan. Bake for 10 minutes. See CAKE | 6 6 Friday, November 27. 2015 HOLIDAY FOOD & FASHION Mt. Airy News

COOKIES, from page 2 into creamed mixture. Stir in nuts, cup water) added to the batter gives a tint to Chai spice snickerdoodles if desired. Drop by teaspoonfuls Cook over low heat until thick. the rosette. (An additional 1 tsp. of Grace Kish softened onto ungreased cookie sheet. Bake Cool. (I stick it in the freezer flour may be necessary if too many cookies: ½ cup shortening (like Butter at 350°F. for 8 to 9 minutes. (Do until cool.) drops of food coloring are added.) 1/2 cup canola oil flavored Crisco) not over-bake. Cookies will be soft. Crumb Mixture - combine in bowl, Heat Rosette iron in 375°F. oil for 1 cup sugar ¾ cup firmly packed brown sugar They will puff during baking, and (you may want to use a pastry 2 minutes. Drain excess oil from 1/4 cup pure maple syrup ½ cup sugar then flatten upon cooling.) Cool blender) the iron and dip the iron 3/4 way 3 tbsp. non-dairy milk 1 large egg on cookie sheet until set, about 1 ¾ cup margarine into the batter, then immediately 2 tsp. pure vanilla extract 1 ½ tsp. vanilla extract minute. Remove to wire rack (or ¾ cup brown sugar dip iron into the hot oil. (If iron is 2 cups flour 2 cups all-purpose flour paper towels) to cool completely. 1 tsp. salt the right temperature, the cookie 1 tsp. baking soda 1 tsp. baking soda Yields: about 4 ½ dozens ½ tsp. baking soda will slide off the iron. A fork can 1/4 tsp. salt ½ tsp. salt 1 tsp. cinnamon also be used to push the cookie 1/2 tsp. ground cinnamon 1 (6-ounche) package white Buttery Almond Balls 1 ¾ cup flour off the iron.) Fry rosette about topping: chocolate-flavored baking bars, Joyce Jarrard 1 ½ cups rolled oats 30 seconds until cookie is golden 1/4 cup sugar cut into small chunks 1 cup butter, room temperature Mix well until crumbly. Grease brown. Carefully, flip the rosette in 1/4 tsp. ground ginger 1 (7-ounce) jar macadamia nuts, 1/2 cup granulated sugar a 13” x 9” pan. Firmly press half the oil and fry an additional 5-10 3/4 tsp. ground cardamom sliced or chopped 2 eggs, separated of crumb mixture into pan. Spread seconds. Gently lift rosette from 1/4 tsp. cinnamon Preheat oven to 350°F. Beat 1/4 tsp. almond extract cooled filling over top, and cover the oil allowing excess oil to drip pinch cloves butter and shortening at medium 1/2 tsp. vanilla extract with remaining crumb mix, patting off cookie. Drain rosette on rack Preheat oven to 350°F. Line two speed with an electric mixer until 2 1/2 cups all-purpose flour down lightly. Bake at 400°F. for over paper towels. Return iron to large baking sheets with parchment creamy. Gradually add sugars, 2 tbsp. milk 25-30 minutes. Drizzle with glaze if oil for approximately 1 minute and paper. Mix the topping ingredients beating well. Add egg and vanilla, 1 cup sliced almonds desired. Cut into bars while warm. repeat process. Once rosettes have together on a dinner plate. Set beat well. Combine flour, soda, 12 to 24 candied red cherries, For glaze – (keeps bars from cooled, sprinkle with confectioner’s aside. In a medium mixing bowl, and salt; gradually add to butter halved (it depends on the size crumbling as much): sugar. use a fork to vigorously mix mixture, beating well. Stir in white you shape the cookie balls) With a fork, mix 1 cup of together oil, sugar, syrup and milk. chocolate and nuts. Drop dough Preheat oven to 350°F. Cream powdered sugar with about a Oatmeal Raisin Cookies Mix for at least a minute, until by rounded teaspoonfuls 2 inches the butter then beat sugar in tablespoon of milk. If it’s too runny, Jane Culler Tesh it resembles applesauce. Then apart onto lightly greased cookie gradually. Add the egg yolks and add more sugar. If it’s too thick, 1/2 cup (1 stick) plus 6 tbsp. mix in vanilla. Stir in remaining sheets. Bake at 350° for 8 to 10 extracts and beat until fluffy. Stir add a bit more milk. Drizzle over butter, softened ingredients, stirring as you add minutes or until lightly browned. in about half the flour; add the the bars. You may need to make 3/4 cup firmly packed brown sugar them. Once all ingredients are Cool slightly on cookie sheets; milk then beat well. Stir in the more glaze than this. Use the back 1/2 cup granulated sugar added, mix until you’ve got a remove to wire racks to cool remaining flour and knead just of a spoon to spread evenly over 2 eggs pliable dough. Get in there with completely. until blended in. Shape into small the bars. 1 tsp. vanilla your hands to mix, it’s the easiest Yield: 5 dozen — 100 Calories balls; roll in lightly beaten egg 1 1/2 cups all-purpose flour way to get the dough to come per cookie whites, then in the almonds. Place Rosettes 1 tsp. baking soda together. With clean, moist hands, on greased baking sheets and press Debbra King 1 tsp. cinnamon roll dough into walnut sized balls. Chewy Chocolate Cookies a half cherry into the center of each 2 tsp. sugar or 2 packs of Splenda 3 cups Quaker oats, uncooked Pat into the sugar topping to Joyce Jarrard ball. Bake for about 20 minutes, 1 cup of 2% milk 1 cup raisins flatten into roughly 2 inch discs. 1 ¼ cups butter or margarine, until lightly browned on bottoms. 1 tsp. vanilla Preheat oven to 350°F. In large Transfer to baking sheet, sugar side softened Cool on rack. 1 cup flour (sifted) bowl, beat butter and sugar on up, at least two inches apart for 2 cups sugar Yield: Makes 24 to 45 buttery 1/4 tsp. salt (omit if using self- medium speed until creamy. Add spreading. This should be easy as 2 eggs almond balls, (depending on the rising flour) eggs and vanilla, beat well. Add the bottom of the cookies should 2 tsp. vanilla size of the cookies) 1 egg combined flour, baking soda and just stick to your fingers so you 2 cups unsifted all-purpose flour food coloring — a few drops, cinnamon, mix well. Add oats and can flip them over onto the baking ¾ cups Hershey’s Cocoa Raisin (or Date) Bars optional raisins, mix well. Drop dough by sheet. Bake for 10 to 12 minutes. 1 tsp. baking soda Joyce Jarrard Oil for deep fat frying rounded tablespoonfuls onto cookie They should be a bit browned on ½ tsp. salt Filling: combine in Sauce Pan: Confectioner’s sugar sheets. Bake 8 to 10 minutes or the bottoms. Remove from oven Optional: 1 cup finely chopped nuts 2 ½ cups raisins Heat oil to 375°F. In a glass until light golden brown. Cool 1 and let cool for 5 minutes, then Preheat oven to 350°F. Cream ¾ cup water bowl, combine egg, sugar and minute on cookie sheet, remove to transfer to a cooling rack to cool butter or margarine and sugar in ¼ cup sugar salt. Beat well. Add remaining wire rack. Cool completely. Store completely. large mixer bowl. Add eggs and 3 tbsp. lemon juice ingredients and beat until smooth. tightly covered. Makes about 4 vanilla; blend well. Combine flour, (Or 3 cups chopped dates & 1 ½ (Batter should resemble thin dozen cookies. Reach Bill Colvard at 336-415-4699 or on cocoa, baking soda and salt; blend pancake batter.) Food coloring Twitter @BillColvard.

CAKE, from page 5 2 cups granulated sugar flour and ending with flour. Add topping. Frosting: 5 eggs, separated vanilla and coconut and nuts. Beat 8 oz. softened cream cheese 1 cup skim milk 2 cups cake flour egg whites until stiff and fold into Butter Pecan Cake 1 cup granulated sugar 1 (8 ounce) container fat-free 1 tsp. baking soda batter. Pour into three 8” or 9” Daphne King 1 cup confectioners sugar whipped topping ( Cool Whip) 1 cup buttermilk greased and floured cake pans. 1 box of butter pecan cake mix 12 oz. softened Cool-Whip Make instant pudding with the 1 1 tsp. vanilla (may use 2 tsp. if Bake at 350°F. 25 to 30 minutes. 1 can of coconut pecan frosting 1/2 cup chopped pecans cup of skim milk and then add the desired) 1 cup milk Mix cream cheese, granulated tub of cool whip. 1 cup coconut Frosting: 3/4 cup oil sugar and confectioners sugar well This will frost a 10” x 13” cake. 1 cup pecans, chopped 8 oz. softened cream cheese 3 eggs and stir in Cool-Whip. Sprinkle Ice your cake and refrigerate. Cream softened butter and 1/2 stick softened butter Mix cake mix, milk, oil and eggs. with chopped pecans. (Makes a lot Crisco until smooth. Add sugar 2 tsp. vanilla Beat three minutes. Stir in coconut of frosting.) Italian Cream Cake and beat until smooth. Whisk egg 1 lb. confectioners sugar pecan frosting. Bake in three 8” or Gail Jones yolks and beat in. Sift flour and Mix all together. You can (” greased and floured cake pans at Reach Bill Colvard at 336-415-4699 or on 1 stick butter baking soda and add alternately sprinkle top with chopped nuts 350°F. for 25 minutes. Twitter @BillColvard. 1/2 cup Crisco with buttermilk beginning with and/or add any current holiday Mt. Airy News HOLIDAY FOOD & FASHION Friday, November 27. 2015 7 Give a Gift They’ll Use Every Day! Buy or renew a subscription to The Mount Airy News and get a second gift subscription ½ price! Disclaimer: Buy or renew a subscription at the rate shown below and the second subscription is half-price. The gift subscription must be for a non-subscribing household (a household that has not subscribed to this newspaper in the past 60-days). Delivery rates may be higher than noted in some delivery areas. Offer expires January 4, 2016. Sign me up today! I want to buy or renew my subscription and get a second one at half price!

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