2019 Holiday Recipe Coll ection

SPECIALPECIAL SECTION BY THE ALBANY NEWS 2C PAGE 2019 HOLIDAY RECIPES SPECIAL SECTION THURSDAY, NOVEMBER 21, 2019

The recipes found on the pages ofA this special lbany holiday section were gleaned from the mindsnds and cookbooks of local bakerskers and chefs, and from other Albanylbanybany News readers. In some cases, they have been passed down from one generation to the next. In oothers,thers, they were discovered or developed by those who submitted them. Whatever the story, theyy are all family favorites and fi nd themselvesFavorites on holiday tables and in gift boxes all around the community and beyond. Much of the time, the individuals who prepare these recipes fromm one year to the next are “famous” among their friends and families for their particular specialities,ties, and are not allowed to attend family gatherings or dinner with friends without a dish in hand.and. We hope you enjoy this feature, and we invite you to share your own favorites for next year's edition.dition.

MEXICAN LAYED SALAD PENNSYLVANIA DUTCH Soups & Salads Judy Barrett Patterson CUCUMBER AND ONION SALAD 1 (9 oz) cornbread mix By Lynn Simon 1 (4 1/2 oz) can chopped green chilies 3 to 4 cucumbers (the English or seedless ones 24 HOUR VEGETABLE SALAD 1/2 c light mayonnaise are nice, but any slicers will do) By Christie Yeates 1/2 c chopped fresh cilantro Salt 3 cups torn romaine lettuce 1/4 c lime juice 1 large sweet onion (Vidalia or Texas 1015 Appetizers & Snacks 1 1/2 cups shredded Swiss cheese 1 t ground cumin are great) 4 hard-boiled eggs 1/2 t salt 1/2 - 3/4 cup sour cream CRANBERRY-PINEAPPLE MINIS 1/2 lb. bacon, crisp cooked, drained & crumbled 1 head iceberg lettuce, shredded 2-3 tbsp sugar (I use Splenda) - more or less By Ladonna Viertel 3 cups torn leaf lettuce 1 (8 oz) pkg shredded cheddar cheese to taste 1 can (20 oz) crushed pineapple, undrained 1 (10 oz.) package frozen peas, thawed 1 (15 oz) can black beans, rinsed & drained 1 tsp dried dill weed - more or less to taste 2 pkgs (3 oz) raspberry fl avored gelatin 3/4 cup of mayonnaise 3 green onions, chopped 1/2 - 1 tsp garlic powder (optional) 1 can (16) whole berry cranberry sauce 2 Tbsp sliced green onions with tops 6 plum tomatoes, chopped 1/2 tsp cracked black pepper (Optional) 2/3 cup chopped walnuts or pecans Salt and pepper Prepare and bake cornbread as directed, Peel cucumbers and slice very thin. Sprinkle 1 large apple, chopped Sugar adding green chilies. Cool and crumble. with salt, mix together, cover, and refrigerate Drain pineapple, reserving juice. Add enough Place romaine lettuce in bottom of large Blend next 5 ingredients in food processor several hours (overnight works fi ne). water to juice to measure 2 1/2 cups; pour bowl. Sprinkle with salt, pepper and sugar. or blender until smooth, scraping down the Rinse cucumbers well under cold water into saucepan. Bring to boil. Pour over gelatin Top with one cup of cheese. Sprinkle with sides several times. Layer a 4 quart bowl and drain, squeezing out as much water as mixes in large bowl. Stir until completely salt. Layer 1/2 bacon, leaf lettuce and peas. with half of the cheese, beans, onions, and possible. Thinly slice onion and mix with cu- dissolved. Stir in pineapple, cranberry sauce, Spread mayonnaise, sealing to the edge of tomatoes. Repeat layers, top with remaining cumbers. Mix remaining ingredients together nuts and apple. Spoon into 24 paper-lined 2 the bowl. Cover and chill 24 hours. Garnish mayonnaise mixture. Cover and chill 1-2 and add to cucumber and onion mixture. Stir 1/2 inch muffi n tins. Refrigerate 2 1/2 hours with remaining cheese, bacon and green hours. (I double the mayo mixture, because together until vegetables are coated, cover, or until fi rm. Remove liners to serve. onions. Toss before serving. Serves 10 to 12. I like more of it.) and refrigerate until ready to serve. INGRAM HAPPY HOLIDAYS! from all of us atCLEANERS THURSDAY, NOVEMBER 21, 2019 2019 HOLIDAY RECIPES SPECIAL SECTION PAGE 3C Beat cream cheese until fl uffy. Add sour well) 2-quart casserole or baking dish. cream, sugar, and salt and mix well. Fold in 2. Cook macaroni following package direc- Salads & Soups (cont.) fruit and marshmallows. Pour into loaf pan tions. Do not overcook. Drain. (or whatever kind of dish you choose to 3.Combine cottage cheese, cheese, sour ORIENTAL COLESLAW use). Freeze. Makes 10-12 servings. Remove cream, egg, steak sauce, and salt. Fold in By Jane Matthews from freezer 15 - 20 minutes before serving hot macaroni (add a little milk, cream, or 1 large head of cabbage, shredded to make it easier to cut. May be refrozen. sour cream if too dry). Spoon into casserole. 5 green onions, chopped CORN AND CRAWFISH SOUP Sprinkle with paprika and dot with butter. 1/2 cup sunfl ower kernels By Ladonna Viertel 4. Bake at 350° for 45 to 60 minutes (turn 1 cup slivered almonds 1 stick butter up temperature to 400 for 10 minutes or so 1 stick butter 2 T fl our to crisp the top. 2 packages uncooked ramen or chow-mein 1 medium onion (chopped) Melt 5 Tbsp of Crisco shortening VEGETABLE CASSEROLE noodles 1 pound crawfi sh tails Sift into bowl: By Ladonna Viertel DRESSING 1 quart milk 1 cup fl our 2 (16 oz) cans Veg-All, drained 1 cup canola oil 2 cans cream style corn 1/4 cup sugar 1/2 onion, chopped 1 cup sugar 1 can whole kernel corn 1 Tbsp of baking powder 1 c. shredded Velveeta cheese 2 tablespoons soy sauce 1 can cream of potato soup 3/4 tsp salt 1 small can water chestnuts, drained & chopped 1/2 cup white vinegar 1/2 tsp of Worcestershire Mix in: 1 c. mayonnaise Mix dressing. Add to shredded cabbage and Tabasco to taste 1 cup yellow cornmeal 1 tsp. Accent green onions. Toss well, Chill. Salt and pepper to taste Make a well in center of dry ingredients. 1 tsp. black pepper Brown noodles in butter. Add nuts and 1/2 cup shredded provolone or parmesan cheese Blend together: 2 c. Ritz Crackers, crushed seeds. Drain on paper towel and set aside. Blend butter and fl our together over low heat. Melted shortening 1 stick butter, melted Right before serving, add noodles and nut Add onion and saute until soft. Add crawfi sh, 1 egg, well beaten Mix together vegetables, onion, cheese, mixture to cabbage mixture. Toss and serve. milk, corn, soup, sauces and seasonings. 1 cup of milk water chestnuts, mayo, Accent and pepper. FETA & VEGETABLE Cook on medium heat for 40 minutes or Pour the above into the well of dry ingre- Pour into casserole dish and sprinkle crushed ROTINI SALAD until heated through, adding cheese toward dients, beat with spoon until smooth. Turn crackers over top. Pour melted butter over By Janet Vines Yeates end of cooking time. Serves 4. into a well greased pan. 8x8x2. Bake at 425° casserole and bake at 350 degrees for 30 3 cups tricolor rotini pasta, cooked, drained until lightly browned – about 25 minutes. minutes. Serves 4-6. and cooled (I use oil instead of shortening, and I also use 1 cup crumbled feta cheese Breads metal round cake pans. I double the recipe 1 cup halved cherry tomatoes and for my husband and sons, I add 1 small Main Dishes 1 cup chopped, unpeeled cucumber LUCY DANIELL’S CORNBREAD can of drained sliced jalapeno peppers to 1/2 cup sliced black olives Submitted by Beverly McDonald the second batch. This is a family favorite.) 1/2 cup Zesty Italian dressing RUNZA TYPE CASSEROLE Lucy, grandmother of Barbara Daniell 1/4 cup fi nely chopped red onion By Lynn Simon (Miller) and Beverly Dillingham (McDonald), Toss all ingredients in large bowl. Cover. 2 lbs. ground beef was born Jan. 26, 1884 and died at the age Refrigerate at least one hour to blend fl avors. Side Dishes 1 med. onion, chopped of 75. Lucy had eight children including Makes 8 servings, about 1 cup each. 4 to 4 1/2 c. fi nely chopped cabbage Homer Daniell and Elva Daniell (Dillingham). MACARONI AND CHEESE DELUXE Water as needed NINI’S FROZEN Lucy did not use measuring cups. She By Lynn Simon 2 tubes crescent rolls CHERRY FRUIT SALAD would throw in a handful of this, a fi stful of 1 package (8 ounces) elbow macaroni, cooked Shredded cheese (your choice about fl avor & By Lynn Simon that, a pinch of this and that. One time while 2 cups cream-style cottage cheese or Ricotta amount) 1 pkg (8 oz) cream cheese, softened making cornbread, she accidently put in a 2 cups (or more) shredded sharp Cheddar Brown ground beef; drain well. Add onion 1 cup (8 oz) sour cream fi stful of sugar instead of fl our. Her sons raved cheese and cabbage. Stir together and cover. Simmer 1/4 cup sugar about how delicious the cornbread was and 1 carton (8 ounces) sour cream 15 minutes. Line 9x13” baking dish with 1 1/4 tsp salt kept asking her what she had done different, 1 egg, lightly beaten tube crescent rolls. Prebake about 10-15 min- 2 cups miniature marshmallows but she wouldn’t tell them. She did share the 3/4 tsp. salt utes. Add meat mixture, then spread cheese ½ cup chopped pecans secret with her only daughter, Elva. Sixty years 1-2 Tbsp. steak sauce (A-1, Heinz 57, Picka- on top. Top with other tube of crescent rolls. 1 can (16 oz) dark sweet pitted cherries, drained after her death, her recipe has been passed peppa, etc.) Bake 350 degrees for 30 minutes. Let cool 1 can (8 3/4 oz) crushed pineapple, drained down to two great-great-granddaughters. Paprika slightly before cutting to allow to set fi rmly 1 can (11 oz) mandarin oranges, drained Her daughter, Elva, did use measuring cups. 1. Heat oven to 350° F. Grease (Pam works as to not crumble when serving.

THIS PAGE SPONSORED BY PrairiE STAR CONVENIENCE STORE DELI & GRILL 4C PAGE 2019 HOLIDAY RECIPES SPECIAL SECTION THURSDAY, NOVEMBER 21, 2019 Transfer chicken to a plate and cover to BARBECUE keep warm and return the onions to the By Mary Lou Harvick Main Dishes (cont.) pan. Sprinkle fl our over the onions and stir Submitted by Ginger Bartee for 1 minute over medium-high heat. Add 10 lbs beef stew meat or chuck roast cut in RACK OF LAMB WITH WALNUT beef broth and continue to cook, stirring 1-inch squares OR PECAN CRUST throughout, until mixture comes to a boil. Morton's Bar-B-Q sauce By Lynn Simon Season with salt and pepper to taste. Return 2 Tbsp Liquid Smoke 12 racks of lamb (French boned) chicken to pan and spoon some of the sauce 3 Tbsp paprika 1 tablespoon vegetable oil over each piece of chicken. Salt & pepper Salt & ground pepper Top chicken with one slice of provolone 4 Tbsp chili powder 1 cup fi nely chopped walnuts each, then one slice of swiss, then 1/4 of the 1/4 cup vinegar 1 teaspoon garlic powder (or more) FRENCH ONION CHICKEN parmesan cheese. Transfer skillet to your pre- Onions 1 egg By Lynn Simon heated oven and cook for about 10 minutes Mix all ingredients together in a large pot. 2 tablespoons coarse grain mustard (Dijon is This 30-minute meal will be a staple in your until chicken is cooked through completely Cook on slow heat for several hours, until good, but I use a mesquite fl avored or a house! and cheeses are melted. tender. Just Enough Heat Bacon Honey Mustard) 2 medium yellow onions, thinly sliced into rings Spoon some of the onions and gravy over TAGLIARINI 2 cloves minced garlic (I use freshly ground 3 tablespoons butter the top of the chicken, garnish with thyme or By Jane Matthews dried garlic) 1 cup plus 3 tablespoons beef broth, divided parsley and cracked black pepper, and serve. 2 lbs ground beef To prepare the racks of lamb: Heat vegetable 4 boneless skinless chicken breasts, pounded RECIPE NOTES: If you don’t have a cast iron 2 cups chopped onion oil in a saute pan over high heat. Season the to even thickness skillet, any other oven-safe skillet will do OR 1 bell pepper, chopped racks of lamb with salt and pepper (I like either 1 tablespoon oil you can transfer everything to a casserole Garlic to taste sea salt or Kosher salt). Sear the racks on all salt and pepper to taste dish or baking pan for the baking portion 2 tsp salt sides until nicely browned. Remove racks to a 1 teaspoon Italian blend herbs/Italian season- of the recipe. 1/2 tsp pepper platter and allow to cool enough to handle. ing (OR 1/4 teaspoon dried basil + 1/4 This is also really good prepared with 3 tbsp chili sauce At this point preheat the oven to 400° F. teaspoon dried thyme + 1/2 teaspoon pounded boneless pork chops. 2 sm cans tomato sauce Make the walnut crust. Mix the fi nely dried oregano) 1 8 oz pkg noodles chopped walnuts (or pecan meal or chopped 2 tablespoons fl our LASAGNA ROLL-UPS 1 lg or 2 sm cans corn niblets pecans), 1/4 teaspoon salt and 1/2 teaspoon 4 slices provolone cheese By Regina Curtis Whitt pepper, and garlic powder (you can add some 18 lg ripe olives 4 slices swiss cheese 1 rotisserie chicken 1 lb cheese, cut in cubes fi nely ground dried rosemary if you like it). 3/4 cup parmesan cheese 1 jar alfredo sauce Brown beef, add onions, green pepper, garlic Pour mixture onto a large dinner plate or fresh thyme or parsley and cracked black pepper Mozzarella cheese, shredded salt, pepper, chili sauce and tomato sauce. platter. In a dish combine the egg, mustard, for topping (optional) Box of lasagna noodles Cook slowly for 10 minutes. Cook noodles and 2 cloves of fi nely minced garlic. Mix well Preheat oven to bake at 400 degrees OR broil Spices to taste with a fork until well combined. on low. In a large oven-safe skillet (see note) according to package directions. Drain. Boil noodles until al dente. Rinse and blot Add noodles, corn, olives and cheese to Line a baking sheet with foil. Once the over medium-high heat, melt butter. Add dry. De-bone chicken and set aside. Spray racks of lamb are cool enough to handle, coat beef mixture. Place in baking dish. Bake for onions and 3 tablespoons beef broth and cooking dish with non-stick coating and all sides of the lamb with the egg/mustard 30 minutes at 350 degrees or until cheese saute onions for 3-4 minutes until translucent. cover bottom with alfredo sauce. mixture. Place into the walnut mixture and Continue to cook, stirring occasionally so is melted. Mix chicken, cheese and some sauce to- coat well. Using your hand, press the walnut the onions don’t burn, for about 15 minutes P.S. I cover the pan with foil until the cheese mixture fi rmly onto the rack. Transfer rack longer until browned and very tender. Use gether. Lay out noodle and take mixture of starts to melt and then uncover. Doing to the baking sheet. Repeat steps for each tongs or a fork to transfer to a bowl and mixture of chicken and spread down the that helps to keep exposed noodles from rack. You can prepare to this point and hold cover to keep warm. middle of the noodle. Start at one end and browning and/or getting crispy. I know a in the refrigerator until ready to cook. While onions are cooking, prepare the roll the noodle up, keeping mixture in the couple of people who have used shredded To cook: Place the racks of lamb into the chicken by drizzling with oil, then seasoning noodle. Place with the seam side down in cheese instead of cubed. I’ve never tried it oven and roast for 20 minutes for medium with salt and pepper (to taste) and Italian prepared pan. When fi nished making the that way so I don’t really know how much rare. Use a temperature probe and remove herbs. Once onions have fi nished cooking roll-ups, cover with remaining sauce and shredded cheese would be used. Also if there meat from oven when it registers between and are removed from the pan, cook chicken cheese. Bake for about 30 minutes at 350 is a lot of fat left in the pan after browning 125° an 130° F (or to the desired doneness). for 4-5 minutes on each side (don’t clean out degrees. Serve with a salad and garlic bread. the meat, SOME of it could be drained off. Remove from oven and let stand for 5 to 10 the pan between the onions and chicken) Wa-la! Supper is served. I’ve yet to fi nd an 8 oz package of noodle, minutes before cutting. until browned on both sides. (Chicken may P.S. This recipe can be modifi ed to suit your so I usually weigh them to required amount Yields 6 to 8 generous servings not be fully cooked through yet, that is okay). appetite. before cooking.

THIS PAGE SPONSORED BY DON & SUNDAY TIDWELL THURSDAY, NOVEMBER 21, 2019 2019 HOLIDAY RECIPES SPECIAL SECTION PAGE 5C 1/2 inch from edge. Crumble reserved 1 1/2 coconut or peanut butter. For chocolate cups mixture over preserves. Bake for 40 to pie, add from the start.) Cookies & Bars 50 minutes or until lightly browned. Makes Once the fi lling has boiled to a smooth 2 dozen. A 10 oz jar of your favorite fl avor consistency, add both the butter and APPLESCOTCH COOKIES preserves can be substituted for raspberry. vanilla. When the butter has melted in By Ada Ruth Cotter with the vanilla, then it is ready to pour (A Cotter favorite. This recipe came from into the crust. the food section of Dallas Morning News in MERINGUE 1965. I lost it one time and called the food Pies 1 1/2 cup water editor. She searched and found it for me.) 1 cup sugar + 4 Tbsp sugar Preheat oven to 400°. Grease well two or TRADITIONAL PUMPKIN PIE AUDDRENA SMITH’S 3 Tbsp cornstarch three cookie sheets. Depending on size, they By Janet Vines Yeates 6 egg whites have to bake on one rack at a time. Bake 1 (15-ounce) can pumpkin FAMOUS MERINGUE PIE RECIPE Place egg whites in refrigerator. 11-12 min per batch, depending on oven. 1 (14-ounce) can Eagle Brand Sweetened Submitted by Paul Hamilton Mix water, sugar, starch until boiled and 2-1/2 cups of packed brown sugar Condensed Milk (All the credit for this recipe goes to Mrs. thickens. Stirring constantly. 1 cup of margarine and butter- one stick each, 2 eggs Smith. I simply pestered her for eight years When mixture has almost completed softened 1 teaspoon ground cinnamon until she relented and gave it to me. I did thickening, start mixing in the blender on Beat together, and add: 1/2 teaspoon salt fi nd out that this recipe possibly dates back highest setting the egg whites until frothy 4 eggs beat into sugar and eggs 1/2 teaspoon ground ginger to her grandmother, which takes it back white, then add the water, sugar, starch 1/2 cup milk 1/2 teaspoon ground nutmeg to the Civil War era.) mixture. Mix for about 7 minutes. Wisk together 4 C fl our, 2 tsp baking powder, 1 (9-inch) unbaked pastry shell CRUST (makes 2 crusts) Place entire meringue on top of fi ll- 1 tsp salt 2 tsp cinnamon, 1 tsp nutmeg, Preheat oven to 425 degrees F. In large mix- 2 cup fl our ing. Sprinkle cocoa on the meringue for 1 tsp cloves ing bowl, combine all ingredients except 1 cup Crisco chocolate pie. For coconut, cover liberally Add fl our and milk alternately to mixture, pastry shell; mix well.Pour into pastry shell. 1/2 tsp salt with coconut on the meringue. mix with a spoon Bake 15 minutes. Reduce oven temperature 1/2 cup milk Bake at 350° another 8-10 minutes to Add: 3 cups honeycrisp or Jonathan apples, to 350 degrees F. Continue baking 35 to 40 Mix fl our, Crisco, salt then gradually add cook and brown the meringue. chopped minutes or until knife inserted 1 inch from milk. Divide into two equal parts. Roll each Remove and let cool on a pie rack for 2 cups raisins, half white and half regular edge comes out clean. Cool. Garnish as into 12” circle and fi t in pie pan.Bake at 2-3 hours before placing in the refrigerator. 12 oz butterscotch chips desired. Store covered in refrigerator. 350° for 20 minutes having placed foil on Cuts into 12 slices. Mix well. Mixture will be soft. I usually re- CHESS PIE top of crust with rice or beans to weigh APPLE BUTTER & PUMPKIN PIE frigerate between batches of cookies, and By Ginger Bartee down crust to prevent crust from boiling Ruth Adams’ recipe always cool sheets before adding next batch. For pastry shell, mix together: up. After 20 minutes, remove foil and bake Submitted by Ladonna Viertel Drop and bake. Remove immediately to racks 1 c. fl our another 6-8 minutes. 1 cup canned pumpkin to cool. This makes a large amount but they 1/2 tsp salt FILLING: 1 cup apple butter freeze well. You can eliminate the raisins and 1/4 tsp baking powder 7 1/2 Tbsp cornstarch 1/4 cup brown sugar, packed add pecans or walnuts instead. Cut in 6 tbsp butter till the size of small 1 1/2 cup sugar 1/2 tsp cinnamon OLD WORLD RASPBERRY BARS peas. Gradually add 3-4 tbsp milk, mixing 6 egg yokes 1/4 tsp ginger or allspice By Jean Curtis until dough can be formed into a ball. Roll 1 tsp salt 1 cup evaporated milk 2 1/4 cups all purpose fl our out and fi t into a 9 inch pie pan, crimping 2 Tbsp vanilla 1 9” pie shell (if frozen, thaw) 1 cup sugar edges high because fi lling is generous. 2/3 stick butter Streusel Topping: 1 cup chopped pecans 1/2 c butter,melted For chocolate: 3 T softened butter or marjorine 1 cup butter, softened 2 c sugar 4 heaping Tbsp cocoa 1/3 cup fl our 1 egg 1 T fl our For coconut: 1/3 cup brown sugar, packed 1 (10 oz) jar (1/4 cup) raspberry preserves 1 T yellow cornmeal 1 1/2 cup coconut 1/3 cup chopped nuts Preheat oven to 350 degrees. In large mixer 5 well beaten eggs For peanut butter: Preheat oven to 375°. Combine fi lling in- bowl, combine all ingredients except pre- 1 c.milk 1/2 cup smooth peanut butter gredients in order and pour into unbaked serves. Beat at low speed, scraping bowl 1 tsp vanilla Mix sugar, milk, cornstarch, salt, egg yokes, pie shell. Bake 50-60 minutes or until knife often, until well mixed (2 to 3 minutes). 2 tbls lemon juice chocolate together in 4-qt. pan. Heat over inserted 2” from center comes out clean. Top Reserve 1 1/2 cups mixture, set aside. Press Mix all ingredients well and pour into medium heat, stirring constantly. (If coco- with streusel topping and bake an additional remaining mixture on bottom of greased pastry shell nut or peanut butter pie, wait until fi lling 15 minutes. (If pie crust begins to brown too 8-inch baking pan. Spread preserves to within Bake at 350° until set. boils to a smooth consistency to add the soon, place a 1” strip of foil around pie shell)

THIS PAGE SPONSORED BY JON REX JONES 6C PAGE 2019 HOLIDAY RECIPES SPECIAL SECTION THURSDAY, NOVEMBER 21, 2019 In a small bowl, dissolve the gelatin in the RED VELVET CAKE boiling water, and allow to cool slightly. Add By Jean Curtis Pies (cont.) the strawberries and pineapple, and pour 1/2 cup shortening over the cream cheese mixture. Refrigerate 1 1/2 cups sugar BUTTERMILK PECAN PIE until serving time. To serve, cut slices and 2 eggs Billie Patterson's Recipe serve with a dollop of whipped topping. 1 tsp vanilla 1 tsp butter fl avoring Submitted by Jody Patterson MAPLE-WALNUT PUMPKIN PIE 1/2 cup butter 2 tbsp red food coloring By Jean Curtis 3 tbsp cocoa 2 cups sugar 1 pie crust 2 1/2 cups sifted cake fl our 2 tsp vanilla FILLING: 1 cup buttermilk 3 eggs 1 can (15 oz) pumpkin, not pumpkin pie mix 1 box German chocolate cake mix 1 tsp salt 3 Tbsp fl our 1 can (14 oz) sweetened condensed milk (not 1 1/2 cups shredded coconut 1 tbsp vinegar 1/4 tsp salt evaporated) 1/2 cup chopped pecans 1 tsp soda 1 cup buttermilk 2 eggs 2 sticks margarine Make a paste of cocoa and food coloring; add 1/2 cup chopped pecans 2 tbsp “real” or maple fl avored syrup 8 oz. cream cheese to mixture of fi rst fi ve ingredients. Add fl our 1 (9-inch) unbaked pastry pie crust 1 1/2 tsp pumpkin pie spice 1 box confectioners sugar and buttermilk. Mix soda and vinegar in small Cream butter and sugar until light and fl uffy, TOPPING: Grease 2” deep 9x13 pan. Preheat oven to bowl; add to batter; blend in. Bake at 350° adding sugar gradually. Blend in vanilla. Add 1 cup whipping cream 350°. Sprinkle coconut and pecans on botton in three 9 or 10 inch round pans, greased eggs, one at a time. Combine fl our and salt, 2 tbsp packed brown sugar of pan. Prepare cake mix as directed. Pour and fl oured. Cool and cover with frosting. add a small amount at a time. Add buttermilk. STREUSEL: mixture over coconut & pecans. In bowl, mix FROSTING: Sprinkle pecans in bottom of unbaked pie 1/2 cup packed brown sugar margarine and cream cheese with confection- 3 tbsp fl our crust; pour fi lling over. Bake pie in a preheated 1/2 cup fi nely chopped walnuts ers sugar. Pour over cake batter (DO NOT 1/2 tsp salt 300° oven for 1 1/2 hours. Best served at 2 tbsp cold butter or margarine MIX IN). Bake for 40 minutes or until done. 1 cup milk room temperature. Serves 6-8. Preheat oven to 425°. Pierce pie crust in 9-inch BACARDI RUM CAKE 1 cup shortening glass pie pan. In large bowl with mixer, beat all By Jane Matthews 1 cup sugar FRESH STRAWBERRY PIE fi lling ingredients together, blending well. Pour 1 cup chopped pecans 2 tsp vanilla By Lynn Simon into pie pan. Bake 10 minutes. Meanwhile, in 1 18-1/2 oz yellow cake mix** 1/2 tsp butter fl avoring. CRUST: small bowl, mix brown sugar, chopped walnuts 1 3-3/4 oz pkg Jello Vanilla Instant Pudding Cook milk, fl our & salt until thick; let cool. 2 cups crushed pretzels and fl our. Cut in softened butter. Set aside. 4 eggs Cream shortening and sugar; add fl avors & fl our 3/4 cup melted butter Remove pie from oven, reduce temperature 1/2 cup cold water mixture. Beat well. Frost each layer and top. 3 Tbsp sugar (some recipes call for brown sugar) to 350 °. Sprinkle with streusel, covering top. 1/2 cup vegetable oil SOUR CREAM COFFEE CAKE FILLING: Bake 30 to 40 minutes. Cool 2 hours. Beat 1/2 cup Bacardi Rum By Ginger Bartee 1 (8-ounce) package cream cheese whipping cream with sugar. Garnish with **If using cake mix that contains pudding, omit 2 sticks butter, softened 3/4 cup sugar chopped walnuts. Store in refrigerator. instant pudding, use 3 eggs instead of 4, and 1 c. sugar 1 (8-ounce) container whipped topping use 1/3 cup oil instead of 1/2. 3 eggs FRUIT/JELLO TOPPING: Preheat oven to 325°. Grease and fl our a 10” 1 carton sour cream 2 (3-ounce) pkgs strawberry gelatin dessert mix tube or 12 c bundt pan. Sprinkle nuts over bot- 1 tsp vanilla 2 cups boiling water Cakes tom of pan. Mix all cake ingredients together. 2 c. fl our 2 (10-ounce) pkgs frozen strawberries Pour batter over nuts. Bake 1 hour. Cool. Invert 1 tsp baking soda 1 (8-ounce) can crushed pineapple EARTHQUAKE CAKE on serving plate. Prick top of cake. Spoon and 1 tsp baking powder Whipped topping or whipped cream, to garnish By Jane Matthews spread glaze evenly over top and sides. Allow Cream together fi rst four ingredients. Add Preheat oven to 400 degrees F. I decided I just HAD to submit this recipe. cake to absorb. Repeat until all glaze is used. dry ingredients and beat 10 minutes. Pour For the crust, mix the pretzels, butter, and 3 Since we survived the 6.4 earthquake on GLAZE half of the batter into bundt pan and top tablespoons of sugar. Press this mixture into July 4, 2019 and the 7.1 on July 5 (equal to 1/4 cup butter with half of the following mixture. a 9 by 13-inch pan and bake for 7 minutes. 45 nuclear bombs like the one dropped on 1/4 cup water 1 c. brown sugar Set aside and allow to cool. Hiroshima), I wanted to let everyone know 1 cup granulated sugar 2 Tbsp fl our In a mixing bowl, beat together the about how the terrain looked around here 1/2 cup Barcardi Rum 2 Tbsp melted butter cream cheese and 3/4 cup of sugar. Fold in after the shaking. The fi nished item will look Melt butter in saucepan. Stir in water and 1 c. chopped nuts the whipped topping, and spread over the like some of our landscape on a smaller scale. sugar. Boil 5 minutes, stirring constantly. Pour in rest of the batter and top with remain- cooled crust. Refrigerate until well chilled. We were actually 10 miles from the epicenter. Remove from heat and stir in rum. ing topping. Bake at 350° for 45 minutes.

THIS PAGE SPONSORED BY PAT & A.V. JONES THURSDAY, NOVEMBER 21, 2019 2019 HOLIDAY RECIPES SPECIAL SECTION PAGE 7C Measure into large mixing bowl. Beat with Preheat the oven to 350° F. Generously butter mixer on low speed until blended, then on a 10 x 15 baking dish with room temperature Cakes (cont.) high until meringue holds very stiff peaks. butter. (I use a 9 x 13 pan but it is really full Add 3/4 cup granulated sugar, 2 tablespoons and I use butter fl avor cooking spray, like CHOCOLATE SHEET CAKE at 1 time. Overbeating is almost impossible. Pam or Crisco spray) By Christie Yeates Sift the fl our mixture over the meringue and Whisk the 4 egg yolks in a large bowl. Whisk 2 cups fl our fold in gently. Push batter into ungreased in the cream, milk, brown sugar, vanilla, and 2 cups sugar tube pan. Gently cut through batter with cinnamon. Add the bread and stir well. Then mix in the melted butter. Beat the egg whites 1/2 teaspoon salt knife. Bake 30 to 45 minutes in 375° oven. Invert pan and let hang until cake is cold. to stiff peaks. Fold the egg whites into the 1 stick of butter (NOTE: Be sure mixing bowl beaters and pan bread mixture. Pour into the prepared dish. 1 cup of water are completly free of grease.) Bake until fi rm when pressed in the center – 2 Tablespoons cocoa about 1 hour. Cool on a wire rack until just 2 eggs, well beaten SUNSHINE CAKE warm, about 20 minutes. 1 Tablespoon baking soda By Mollie Dillingham NOTE: At the end of step 2, I like to add one 1/2 cup buttermilk Submitted by Beverly McDonald package of frozen sliced peaches (thawed 1 teaspoon vanilla 1 cup sifted cake fl our and cut into pieces. Although the recipe says 1 teaspoon cinnamon 1/2 tsp cream of tartar Other Sweets to serve it warm, it is good warm or cold. Sift fl our with sugar and salt. In saucepan, 1-1/4 cup sugar bring to boil the water, butter, and cocoa. 1/3 cup water ICE CREAM COUNTRY APPLE DUMPLINGS Served at the Feed Store Pour over fl our mixture. 6 egg whites, stiffl y beaten By Mollie Dillingham Submitted by Misti Webb In another bowl, mix well the eggs, soda, 1 tsp pineapple extract Submitted by Beverly McDonald 6 egg yolks, beaten to lemon color 6 eggs, beaten 2 large Granny Smith apples, peeled and cored buttermilk, and vanilla. Add to mixture. Bake 2 (10 ounce) cans refrigerated crescent rolls at 350 degrees in greased, fl oured sheet Measure fl our and sift with cream of tartar. 3 Tbsp fl our In saucepan, place sugar and water; let come 1 pint milk, heated 1 cup butter cake pan (15 1/2 x 10 1/2 x 1 inch) for 20 1 1/2 cups white sugar minutes. Start cooking icing last 5 minutes to a boil until it reaches soft ball stage, 240°. 1-1/2 cup sugar Pour mixture evenly over egg whites, beat- 1 tsp vanilla 1 teaspoon ground cinnamon of cake baking. 1 (12 fl uid ounce) can or bottle Mountain Dew Icing: ing constantly, until cooled. Add pineapple 1/2 tsp salt 2 pints cream Preheat the oven to 350 degrees. Grease a 1 stick of butter extract and beat well. Fold in yolks, then fold in the sifted mixture just a little at a time. Milk enough to fi ll 1 gallon freezer 9x13 inch baking dish. 3 tablespoons cocoa Cut each apple into 8 wedges and set aside. Pour into a very clean tube pan (no sign Put eggs in large mixer bowl; beat until 6 tablespoons milk Separate the crescent roll dough into tri- of grease) and bake in a slightly preheated frothy. Gradually add sugar, fl our, salt, and 1 box powdered sugar angles. Roll each apple wedge in crescent roll oven at 350° about 45 minutes. When cake vanilla. Stir this mixture into hot milk that 1/2 cup nuts dough starting at the smallest end. Pinch to is done, place over funnel or bottle and let has just started to come to boil (do not let 1 teaspoon vanilla seal and place in the baking dish. cool in pan. Place on your prettiest cake plate boil). Cook this mixture until it just begins to Mix cocoa, butter and milk. Cover over low Melt butter in a small saucepan and stir and ice with Pineapple Icing. coat spoon. Remove from heat and let cool. heat, but do not boil. Remove. Add sugar, Add fruits and nuts, if desired, and fi nish in the sugar and cinnamon. Pour over the nuts and vanilla. Ice cake on removal from PINEAPPLE ICING apple dumplings. Pour Mountain Dew over 1/4 cup butter or margarine fi lling freezer with cream and milk. Fill until oven. Serves many. about 2 inches below freezer top as it will the dumplings. 2 cups powdered sugar Bake 35 to 45 minutes, or until golden brown. ANGEL FOOD CAKE Pinch of salt run over if too full. By Mollie Dillingham 1 tsp lemon juice BREAD PUDDING JEWEL'S PECAN CANDY Submitted by Beverly McDonald 1/2 cup crushed pineapple, drained By Lynn Simon Rosa Lee Barrett's Recipe 1-1/2 cup sifted confectioners sugar Finely chopped coconut 1/4 cup butter, melted Submitted by Jody Patterson 1 cup cake fl our In a mixing bowl, melt butter or margarine 4 large eggs, separated Use a wooden spoon throughout recipe. Measure and sift fl our and sugar together 3 and gradually beat in sugar, adding salt and 3 cups heavy cream Cook 2 cups sugar and 1 cup half and half to times. Set aside. lemon juice. When mixture is smooth, fold 1 cup milk soft ball stage. Brown 1 cup sugar and add 1-1/2 cup egg whites (12) in pineapple. Let stand about 7 minutes, 1 cup packed light brown sugar to fi rst mixture. Beat until creamy. Add 1 cup 1-1/2 tsp cream of tartar then beat until creamy. (Add a little more 1 tsp vanilla extract unwhipped whipping cream, 1 tsp vanilla, 1/8 1/4 tsp salt powdered sugar if needed.) Spread over 1/2 teaspoon ground cinnamon tsp salt. Cook, stirring constantly to soft ball 1-1/2 tsp vanilla top and sides of cake, then cover with fi nely 6 cups 1/2” cubes day-old bread (Pepperidge stage. Beat well. Add 1 quart pecans. Drop by 1/2 tsp almond extract chopped coconut. Farms Cinnamon Swirl is wonderful for this) teaspoons onto greased cookie sheet. THIS PAGE SPONSORED BY F RST FINANCIAL MIKE & BETSY Moran BANK Albany PARSONS Member FDIC