Presented by Union County Extension Office, and Union County Extension Homemakers November 5, 2016 Taste of Union County Sponsored by Extension Homemakers
Cornbread Salad 1 small box cornbread mix, Baked, cooled and crumbled 1 c. onion, chopped 1 c. green pepper, chopped 1 c. celery, chopped 1 c. salad dressing or mayonnaise 2 tomatoes, diced or cherry tomatoes 3 Tbs. sugar 1 Tbs. vinegar Mix all ingredients together and top with crisp bacon. Red Velvet Cake Roll continued In a large bowl, cream cheese, butter and vanilla until blended. Gradually beat in confectioner s sugar and baking chocolate until smooth. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again, without towel; trim ends. Place on a platter, seam side down. Refrigerate, covered, at least 2 hours. If desired, place 1-in strips of waxed paper across cake roll; dust lightly with additional confectioners; sugar. Carefully remove and discard strips. Yield: 16 servings. Annette Buckman Union County Extension Office Gwynn Royster Happy Day Club
Red Velvet Cake Roll Ingredients: 4 large eggs 3/4 cup sugar 2 Tbsp. buttermilk 1 Tbsp. vegetable oil 1 Tbsp. red food coloring 1 tsp. white vinegar 1 cup all-purpose flour 1/4 cup baking cocoa 1 teaspoon baking powder 1/2 tsp. salt Filling: 1 package 8 oz. cream cheese softened 1/4 cup butter, softened 1 tsp. vanilla extract 1 cup confectioners sugar 5 oz. white baking chocolate melted Additional confectioners sugar optional Preheat oven to 350 F. Line a greased 15x10x1 baking pan with parchment paper; grease paper. Set aside. In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemoncolored. Beat in buttermilk, oil, food coloring, vinegar and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into egg mixture. Beat on high speed 2 minutes. Transfer to prepared pan, spreading evenly. Bake 12-15 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a tea towel dusted with confectioners sugar. Gently peel off paper. Roll up cake in the towel jelly roll style., starting with short side. Cool completely on a wire rack. Tossed Apple Salad 5 c. Golden Delicious apples, diced 2 c. celery, diced 1 c. roasted pecan, chopped 2/3 c. raisins 2 Tbsp. honey 1 Tbsp. lemon juice 1/2 c. reduced far mayonnaise with olive oil In a large bowl combine apples, celery, pecans and raisins. Set aside. In another small liquid measuring cup combine honey, lemon juice and mayonnaise. Whisk together. Drizzle over apple mixture. Toss to coat only. Cover and refrigerate 4 to 6 hours to blend flavors. Makes 9 cups. Enjoy! Teresa French Happy Day Club
Crock Pot Chicken & Dressing 1 recipe homemade cornbread (9X13 ) or 2 pkgs yellow cornbread mix prepared. 5 boneless, skinless chicken breast (cooked) 2 slices bread, hamburger bun, etc. (toasted/broken in pieces) 1 egg hardboiled chopped 1 sm onion chopped 1-2 tsp. sage or to taste 1-2 tsp. poultry seasoning or to taste Salt & pepper to taste 2 10.5 oz cans cream of chicken soup 1 stick (1/2 cup) butter melted 2 cups low sodium chicken broth 2 stalks celery (chopped) Prepare & bake cornbread according to pkg directions. (9X13 pan) set aside to cool. Lemon Créme Cake Roll continued Bake 12 to 15 minute or until cake springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a clean kitchen towel sprinkled with confectioners' sugar. Remove parchment paper. Roll towel and cake into a spiral, start from a short side of the cake. Cool on wire rack. Unroll cake; remove towel; Spread cake with Lemon Créme Filling to within 1-inch of the edges. Roll up cake; cover with a layer of plastic wrap and foil. Freeze until ready to serve. Before serving dust with additional confectioners' sugar. For the Lemon Créme Filling: In a medium mixing bowl beat cream cheese until smooth. Beat in lemon curd until combined. In a small mixing bowl beat the heavy whipping cream until soft peaks form; fold in cream cheese mixture. Serves 10 Annette Buckman Union County Extension Office Cook chicken season with salt & pepper and place in saucepan. Add enough water to cover. Bring water to a boil. Reduce to a simmer. Simmer for 10 min. Turn off heat & let chicken sit in water for 10 min. Remove chicken to a plate/cool.
Lemon Créme Cake Roll 4 large eggs 1/2 c. all-purpose flour 1 tsp. baking powder 1/2 tsp. vanilla extract 1/3 c. granulated sugar 1/2 c. granulated sugar Confectioners' sugar For the Lemon Créme Filling: 3 oz. cream cheese, softened 1/4 c. store bought lemon curd 1/2 c. heavy whipping cream Instructions for the cake: Separate eggs; allow to stand at room temperature for 30 minutes. Spray a 16x12x1-inch baking pan with non-stick cooking spray; line with parchment paper and spray the parchment paper. Preheat oven to 375 F. In a small mixing bowl stir together the flour and baking powder. In a medium bowl beat egg yolk and vanilla on high about 4 minutes or until thick and lemon color. Gradually add the 1/3 cup granulated sugar to the egg yolks, scrap down the sides; beat on speed until sugar is almost dissolved. Crock Pot Chicken & Dressing Continued In a large bowl add crumbled cornbread & add toasted bread torn into pieces. Add onion, celery, eggs, sage, poultry seasonings, 1 can cream of chicken soup, chicken broth, melted butter, salt & pepper to taste. Gently mix. Spray a 6 qt. crockpot. Spread 1/2 second can of cream of chicken on bottom. Top with 1/3 dressing. Add 1/2 cooked chicken broken in pieces, add 1/3 more dressing. Remaining 1/2 can of soup. Cover & cook on low for 5 hours. Mary Ann Eckman Happy Day Club Wash beaters; in another medium mixing bowl beat the egg whites on medium speed until soft peaks form (tips curl). Add 1/2 cup granulated sugar, scrap down the sides; beat until stiff peaks for (tips stand straight). Fold egg yolk mixture into beaten egg whites. Sift flour mixture over the egg mixture; fold in just until combined. Spread batter in the prepared baking pan.
Boarding House Meat Loaf Makes 6 servings prep:15 min. cook: 1hr., 12 min. 1/2 green bell pepper, chopped 1/2 onion, chopped 1 1/2 lb. lean ground beef 2 large eggs, beaten 3/4 cup uncooked regular oats 1/4 cup ketchup 1 1/2 tsp. salt Meat Loaf Sauce Preheat oven to 350 Microwave green bell pepper and onion in a microwave-safe bowl at High 2 minutes. Combine onion mixture, ground beef, and next 4 ingredients. Shape into a loaf. Place in a lightly greased 9X5 inch loaf pan. Bake at 350 for 45 minutes. Remove from oven, and pour off pan juices. Spread half of Meat Loaf Sauce evenly over meat loaf; bake 25 more minutes. Remove from pan, and serve with remaining Meat Loaf Sauce. Apple Crisp Filling 8 c. Granny Smith apples, peeled, cored. thinly sliced 2 Tbs. water 2 Tbs. sugar 1/2 tsp. ground cinnamon Topping 1/2 c. brown sugar, packed 3/4 tsp. dark corn syrup 1 Tbs. canola oil 2 Tsp. tub-style margarine or butter To make the filling, place the apples and water in a 2-quart baking dish. In a cup, stir together the sugar and cinnamon. Sprinkle over the apples and toss to coat well. To make the topping: preheat the over to 375 F. In a medium bowl, stir together the oats, flour, brown sugar and cinnamon. Add the corn syrup, oil and margarine or butter. Using a fork or pastry blender, mix until crumbly. Sprinkle evenly over the apples. Bake for 35 to 40 minutes until the apples are tender and topping begins to brown. Stacie Wilkerson
Pumpkin Pie Cake Crust 1 box yellow cake mix (2-layer size) reserve 1 cup 1 egg 1/2 c. margarine Filling 1 can pumpkin, 29 oz. can 3 eggs 2/3 c. evaporated milk 2 tsp. cinnamon 1 c. sugar Topping 1/4 c. margarine 1/2 c. sugar 1 c. chopped nuts 1 c. reserved cake mix Boarding House Meat Loaf Continued Meat Loaf Sauce Makes about 1 cup prep: 10 min., cook: 10 min. 2 Tbsp. butter 1/2 small onion, chopped 1/2 green bell pepper, chopped 3/4 cup ketchup 1 Tbsp. cider vinegar Melt butter in a large skillet over medium-high heat; add onion and bell pepper, and sauté 5 minutes or until vegetables are tender. Stir in ketchup and vinegar, and simmer, stirring constantly, until sauce thickens. Brenda Peak Happy Day Club Mix all 3 crust ingredients and press into a 9 x 13 baking dish. In a large mixing bowl, mix ingredients for filling. Pour over crust. Mix topping ingredients until crumbly, sprinkle over filling. Bake at 350 F for 1 hour and 15 minutes. Serve warm with whipping cream. Irene Jennings
Old Fashioned Apple Cookies 1 c. brown sugar, packed 1/2 c. butter or margarine, softened 1 egg 1 1/2 c. all-purpose flour 1/4 tsp. ground nutmeg 1/4 tsp. cinnamon 1/2 tsp. salt 1/2 tsp. baking soda 1 c. apple (medium) chopped Heat oven to 375 F. Grease cookie sheet with shortening. Beat brown sugar, butter and egg in large bowl with electric mixer on medium speed until light and fluffy. Stir in flour, nutmeg, cinnamon, salt and baking soda. Stir in apple. Drop by round teaspoon full. Place about 2 inches apart onto cookie sheet. Bake 8 to 10 minutes or until lightly brown. Remove from cookie sheet to wire rack. Cool. Store loosely covered. Sally Beaven Morganfield Young Club Gingerbread Cake Roll 3 eggs room temperature 1/4 cup molasses 1/4 cup honey 1 tbsp. melted butter 1/4 cup sugar 1 cup all-purpose flour 1/4 tsp baking soda 1/2 tsp ground ginger 1/2 tsp cinnamon pinch of salt powder sugar (for dusting) Filling: 1 1/2 cups heavy cream 1/3 cup powder sugar 1 tsp cinnamon Line a 15 X 10 jelly roll pan with parchment paper. Grease and flour the pan (and the paper) and set aside. Heat the oven to 375 F. In a mixing bowl beat the egg yolks on high speed until thickened, about 3 minutes. Add the molasses, honey and melted butter and mix well. In a clean grease free bowl, with a clean whisk, beat egg whites until soft peaks form. Slowly add the sugar and continue whisking until firm peaks form. Carefully fold into the egg yolks mixture. Sift the flour, baking soda, salt and spices above the egg mixture, slowly folding in making sure you don't lose all the air that was incorporated with the egg whites. Spread the batter into the prepared pan and bake for about 11 minutes or until top springs back with touched. Cool in the pan for about 3 minutes. In the meantime heavily sprinkle powder sugar on a damp tea towel. Carefully turn the pan allowing the cake to rest now on the prepared tea towel. Remove the pan and gently peel the parchment paper. Roll up the cake, starting with the short side. Cool completely. In the meantime make the filling. In a clean grease free mixing bowl combine the heavy cream, sugar and cinnamon and start whisking, on low speed first, slowly increasing to medium speed and whisk until firm peaks form. Unmold the cake, gently peeling the towel and spread 2/3 of the filling over the cake. Roll it again (this time without the towel). Spread the remaining filling on top of the cake. Sprinkle some cinnamon (optional) Let sit for a couple of hours before serving. Slice and enjoy! Annette Buckman Union County Extension Office
Pumpkin Pecan Cake Roll 3 eggs 1 cup sugar 3/4 cup canned pumpkin 1 teaspoon lemon juice 3/4 cup all-purpose flour 1-1/2 tsp ground cinnamon 1 tsp baking powder 1 tsp ground ginger 1/2 tsp salt 1/2 tsp ground nutmeg 1 cup finely chopped pecans Confectioners sugar FILLING: 6 ounces cream cheese, softened 1/4 cup butter, softened 1 cup confectioners' sugar 1/2 teaspoon vanilla extract Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper and grease the paper; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in pumpkin and lemon juice. Combine dry ingredients; fold into pumpkin mixture. Spread batter evenly into prepared pan; sprinkle with pecans. Bake at 375 F for 15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel, jelly-roll style, starting with a short side. Cool completely on a wire rack. In a large bowl, combine the filing ingredients; beat until smooth. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again; place seam side down on a serving platter. Cover and refrigerate for at least 1 hour before serving. 12 Servings Annette Buckman Union County Extension Office Caramel Apple Cream Cheese Spread 8 oz. cream cheese Caramel sauce (homemade or store-bought) Sliced apples, pears, pretzels for serving Place cream cheese on a serving dish. Pour as much caramel sauce as you want evenly over cream cheese. Sprinkle with a generous helping of toffee bits. Serve with sliced apples, pears or pretzels. Anita Yates Cranberry Punch 2 quarts Cranberry juice 1-12 oz. can frozen orange juice 1-12 oz. can frozen lemonade 1/2 c. sugar 1 c. red hots (candy) 4 c. water Heat ingredients until red hots are melted. Enjoy! Melanie Bealmear Union County Extension Office
Chopped Apple Cake 1 1/2 c. oil 2 c. sugar 2 eggs 3 c. flour 1 tsp. salt 1 1/2 tsp. soda 1 tsp. cinnamon 3 c. apples, chopped finely 1 c. nuts, chopped 2 tsp. vanilla Mix oil, sugar, eggs. Sift flour with salt, soda and cinnamon. Gradually add to oil mixture. Stir in apples, nuts and vanilla. Bake for 1 hour at 350 F. Cake Icing 1 c. butter 1 pkg. cream cheese, (8 oz.) 1 box powdered sugar, sifted 1 tsp. vanilla 1 c. nuts, chopped Beat Philadelphia Cream Cheese until light. Blend in remaining ingredients. Frost cake. Sweet Potato Pie 1 can sweet potatoes, drained (29 oz.) 3/4 c. sugar, divided 2 eggs, large 4 Tbsp. butter, melted 1/4 c. milk 1 tsp. vanilla 1/4 tsp. cinnamon 1/8 tsp. nutmeg Pinch of salt 9-inch unbaked pie shell Preheat oven to 300 F. Puree drained sweet potatoes. Cream together 1/2 cup sugar and butter. Add sweet potatoes, eggs, milk and spices. Beat until thoroughly blended and smooth. Pour mixture into unbaked pie shell and sprinkle with 1/4 cup of sugar. Allow pie to stand for 15 minutes before baking to allow sugar to melt. Bake about 1 hour or 1 hour and 15 minutes or until a toothpick comes out clean. Cool before serving. Kathy Welden Happy Day Club Carolyn Buckman
Pumpkin Spice Bread Healthy Version 1 c. Smart Balance vegetable oil 2/3 c. water 2 c. canned pumpkin 4 eggs 1 c. white all-purpose flour 2 1/3 c. wheat flour 2 tsp. baking soda 1 1/2 tsp. baking soda 1 1/2 tsp. salt 1 tsp. ground ginger 1 tsp. ground cinnamon 1 tsp. nutmeg 4 Tbsp. wheat germ (optional) 3 c. sugar (or use Splenda for half amount of sugar) Grease and flour or spray pans. Combine oil, water, pumpkin and eggs in a large bowl. In a medium bowl, combine flour sugar, baking soda, salt and spices. Add dry mixture to pumpkin mixture and combine well. (I use a mixer) Bake at 350 F. large loaves for 1 hour and mini loaves for approximately 40 minutes and cupcakes for approximately 20 minutes. Spicy Nut Mix 1/4 c. brown sugar, packed 1/2 tsp. cinnamon 3/4 tsp. cayenne pepper 1 egg white 3 1/2 c. mixed nuts (I use deluxe mixed nuts with no peanuts 1/2 c. dried cranberries Preheat oven to 300 F and prepare baking sheet. (either line a jelly roll pan with parchment paper or grease your baking sheet. Combine brown sugar, cinnamon and cayenne and set aside. In a bowl large enough to accommodate nuts, whisk the egg whites; add nuts, cranberries, sprinkle with sugar mixture and toss to coat. Spread onto prepared baking sheet. Bake 18-20 minutes or until golden brown, stirring once. Cool completely. Janice Griggs Happy Day Club Melanie Bealmear Union County Extension Office
Pumpkin Bread 3 c. sugar 4 eggs, beaten 2 c. pumpkin 3 1/2 c. self-rising flour 1 c. oil 1 1/2 tsp. pumpkin pie spices Nuts, optional Combine sugar, oil and eggs, add pumpkin. Stir dry ingredients together and add to pumpkin mixture. Add water. Pour into loaf pans and bake 1 hour at 350 F. Judy Trainer Crockpot Pumpkin Pie Latté 1/2 c. pumpkin 2 tsp. cinnamon 3 sticks cinnamon 1/2 c. sugar 1/2 c. vanilla extract 4 c. strong coffee 6 c. whole milk Combine milk and coffee; whip together pumpkin, vanilla, sugar and cinnamon. Pour into crockpot and mix well. Cover and cook on high for 2 hours. Not recommended to reheat. Sammye Gatlin
Pumpkin Pie Cream Cheese Dip 1/4 c. sugar 3/4 c. pumpkin pie spice creamer 2 c. frozen whipped topping 1 pkg. cream cheese, 8 oz. 1 pkg. pumpkin spice instant pudding, 3.4 oz. Whisk together creamer with pudding mix; set aside for 5 minutes. Beat together cream and sugar. Add pudding mixture to cream cheese mixture and beat until well combined. Fold in whipped topping and refrigerate. Serve with graham crackers or butter cookies. Sammye Gatlin Pumpkin Pie 3/4 c. sugar 1/2 tsp. salt 2 tsp. pumpkin pie spice 2 eggs, large 1 can pumpkin, 15 oz. 1 can evaporated milk, 12 oz. 1 9-inch deep dish pie crust Bake the pie crust for 15 minutes, set aside. Mix sugar, salt and pie spice. Beat eggs in a large bowl; stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Pour in baked pie shell. Bake pie at 350 F for at least 55 minutes. Cool on rack for 2 hours. Serve immediately or refrigerate. Patty Hancock
Apple Snicker Salad 1 package instant butterscotch pudding mix (3.4 oz.) 1 c. milk 1 (6 ounce) package whipped cream topping (such as Cool Whip ) 6 chocolate-coated caramel-peanut nougat candy bars (such as Snickers ), cut into bite-size pieces 3 Granny Smith apples - peeled, cored, and cut into bite-size pieces Add all ingredients from list. Whisk butterscotch pudding mix into milk in a bowl until dissolved. Stir whipped cream topping into pudding mixture. Fold the candy bar pieces into the pudding mixture. Fold the apples into the pudding mixture. Teresa Devers Pumpkin Butter 29 oz. can solid pumpkin, packed 1/2 c. sugar 1/2 c. light brown sugar, packed 1 c. pure apple juice (no sugar added or apple cider) 2 tsp. ground cinnamon 1 tsp. ground ginger 3/4 tsp. freshly grated whole nutmeg 1/2 tsp. ground cloves 2 tsp. lemon juice, fresh squeezed. Place all but lemon juice in microwave safe bowl. Cover with a paper towel. Cook 6 minutes; stir. Cook an additional 6 minutes; stir. Cook for an additional 3 minutes; stir. Cool completely. Cover airtight and store in refrigerator. Mary Ann Baird