tag:blogger.com,1999:blog-6189003589874165862024-03-19T04:02:42.335-04:00Rather be cooking with Lisa Boykin BattsWilson Timeshttp://www.blogger.com/profile/17960534937060306376noreply@blogger.comBlogger283125tag:blogger.com,1999:blog-618900358987416586.post-76655618461327320192019-10-03T08:31:00.000-04:002019-10-03T09:00:49.549-04:00<h3>
<span style="font-family: "poynterosdispnarrow"; line-height: normal;"><b>Going back to 1986 for this recipe</b></span></h3>
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<span style="font-kerning: none;">Apple cake is a seasonal favorite recipe</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1G4R4vM9DO9gqjoJrSBnp-R_d64ZWenyLluDUId5ZLY_055-qC_zfFOv7m9bTwREumlO-nmz4rXv6qWT52uWMJx_Y0dueBCBW0B7lzSMVISeEDKOWh4x4alNBbSwa4Sbld4PIcMVq4Ik/s1600/Food+column+apple+cake+10-2-19COLOR+COREECTED.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1G4R4vM9DO9gqjoJrSBnp-R_d64ZWenyLluDUId5ZLY_055-qC_zfFOv7m9bTwREumlO-nmz4rXv6qWT52uWMJx_Y0dueBCBW0B7lzSMVISeEDKOWh4x4alNBbSwa4Sbld4PIcMVq4Ik/s400/Food+column+apple+cake+10-2-19COLOR+COREECTED.jpg" width="300" /></a><span style="font-kerning: none;"><b>When I first made this apple cake, I was still a young bride learning how to cook. </b></span></div>
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<span style="font-kerning: none;"><b>It was 1986, and I was the reporter in the lifestyle department at The Wilson Daily Times. One of my main jobs was reading through all of the press releases that came in the mail from food companies such as Pepperidge Farm, Pillsbury and Kraft. I read the releases and decided which ones our readers might enjoy seeing in the Wednesday edition of the newspaper.</b></span></div>
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<span style="font-kerning: none;"><b>I’m sure this one caught my eye because it sounded like something my family and I would enjoy. In fact, I remember making this cake in the little house Reggie and I lived in on Gold Street the first few years of our marriage. I remember it because of a specific ingredient: marshmallow creme. </b></span></div>
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<span style="font-kerning: none;"><b>I imagine 1986 was the first time I had used marshmallow creme. I loved experimenting with new recipes even back then.</b></span></div>
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<span style="font-kerning: none;"><b>Every fall, when the new season’s apples start appearing in grocery stores and farmers markets, I start thinking of favorite baked apple recipes: apple pie, apple crisp, baked apples, apple cake with cream cheese frosting, apple cookies. And I always remember this apple cake made with marshmallow cream. I’ve made it a few times since 1986.</b></span></div>
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<span style="font-kerning: none;"><b>In one of my many recipe folders and notebooks, I have a copy of what Kraft called apple upside down cake. Rather than look for the recipe there, I instead relied on technology and found the recipe in a digital archive of newspaper pages. </b></span></div>
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<span style="font-kerning: none;"><b>I made the cake Friday night, changing the recipe just a bit. I used butter instead of margarine; cut back on the sugar, using 3/4 cup instead of 1 cup; and I used 1 1/2 cups all-purpose flour and 1/2 cup of white whole wheat, rather than using 2 cups of all-purpose flour only. I also added a little more than 2 cups of apple, and I didn’t peel the apple. </b></span></div>
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<span style="font-kerning: none;"><b>I cooked my cake in a glass baking dish instead of a tube pan. I’m not a fan of tube pans. The cooking time was also 15 minutes less — another plus.</b></span></div>
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<span style="font-kerning: none;"><b>Let me tell you, my house smelled so good while that apple cake baked. Honestly, the aroma of apples cooking in the oven is one of my favorite smells. </b></span></div>
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<span style="font-kerning: none;"><b>When my granddaughter came home from a friend’s house that night, the first thing she mentioned was how good the cake smelled. </b></span></div>
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<span style="font-kerning: none;"><b>We let the cake cool for a bit before cutting slices for the three of us. It was so good! The apples were moist, the nuts added some texture and taste, and the cinnamon made me think of fall. All good things. The cake remained moist and delicious for several days.</b></span></div>
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<span style="font-kerning: none;"><b>THINGS I LEARNED FROM THIS RECIPE</b></span></h4>
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<span style="font-kerning: none;"><b>• The original recipe says to use a mixer to combine the marshmallow cream, lemon juice and cinnamon. I didn’t want to go to the trouble of washing the beaters of my stand mixer I had used to mix the cake batter (no, I haven’t purchased a backup beater or backup bowl for my prized KitchenAid), and I sure didn’t want to get out my hand mixer. Instead, I used a spoon to mix up those ingredients. Worked just fine.</b></span></div>
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<span style="font-kerning: none;"><b>• I used Granny Smith apples for this recipe, and I didn’t peel them first. Other apples would be fine. One large apple was almost enough for the 2 cups I needed, but I decided to use part of the second as well to have plenty of apples. I ended up using around 2 1/4 cups of diced apples.</b></span></div>
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<span style="font-kerning: none;"><b>• I didn’t make my cake as an upside down cake because I cooked it in a baking dish rather than a tube pan. I made a layer of cake batter spreading half the batter, followed by all of the apples, nuts and cinnamon marshmallow cream, all topped with the remaining half of the cake batter. </b></span></div>
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<span style="font-kerning: none;"><b>Because this is a layered cake, the top of the cake separates a little from the cinnamon filling when you serve it. Be careful when you serve it because it might slide. I’m not sure if this would have been a problem if the cake had been baked in a tube pan. (But if I used a tube pan, the cake probably would have fallen to pieces when I removed it from the pan.)</b></span></div>
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<span style="font-kerning: none;"><b>• This cake is plenty sweet without the extra 1/4 cup sugar. Also, if you’re rather not use the white whole wheat flour, it’s fine to use the full 2 cups of all-purpose flour.</b></span></div>
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<span style="font-family: "imperial"; font-size: 9.5px;"><i>Lisa Boykin </i></span><span style="font-family: "griffithgothic"; font-size: 9.5px; line-height: normal;"><b>Batts</b></span><span style="font-kerning: none;"><i><span style="font-family: "imperial";"><span style="font-size: 9.5px;"> has been writing a weekly food column for The Wilson Times since 2001. Her column includes recipes she and her family enjoy. You can </span><span style="font-size: 14px;">reach</span><span style="font-size: 9.5px;"> her at lisa@wilsontimes.com. </span></span></i></span><br />
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<b style="font-family: GriffithGothic; font-size: 9.5px;">1986 Apple Cake</b><br />
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<b>1 stick butter, softened (I used salted)</b></div>
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<b>3/4 cup sugar</b></div>
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<b>2 eggs</b></div>
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<b>1 teaspoon vanilla</b></div>
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<b>1 1/2 cup all-purpose flour</b></div>
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<b>1/2 cup white whole wheat flour</b></div>
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<b>1 teaspoon baking powder</b></div>
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<b>1 teaspoon baking soda</b></div>
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<b>1 cup sour cream</b></div>
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<b>1 7-ounce jar of marshmallow creme</b></div>
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<b>1 tablespoon lemon juice</b></div>
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<b>1 1/2 teaspoon cinnamon</b></div>
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<b>2 to 2 1/4 cups diced apples (I used Granny Smith and did not peel)</b></div>
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<b>1 cup chopped pecans</b></div>
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Preheat oven to 350 degrees. Prepare tube pan or 13X9-inch pan with baking spray.</div>
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Beat butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Blend in vanilla. Add combined flour, baking powder and baking soda alternately with sour cream. Mix after each addition.</div>
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In a separate bowl, combine marshmallow creme, lemon juice and cinnamon. Mix with a heavy spoon or a mixer to combine. </div>
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If you are baking in a tube pan, layer half of apples, nuts and marshmallow mixture and distribute evenly, then half the batter, in a well-greased tube pan; repeat. Bake at 350 degrees for 1 hour. Immediately loosen cake from rim of pan; invert onto serving plate.</div>
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If you are baking in a 13X9-inch baking pan, spread half the batter into prepared pan. Top with all of the apples, pecans and marshmallow cream mixture, distributed evenly. Top with remaining batter. Use the back of a spoon or a knife to spread batter. Bake at 350 degrees for 45 minutes.</div>
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<span style="font-kerning: none;">Adapted from Kraft Kitchen</span></div>
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Lisa Battshttp://www.blogger.com/profile/00064893070561095824noreply@blogger.com0tag:blogger.com,1999:blog-618900358987416586.post-17473306798695982842014-12-29T14:34:00.001-05:002014-12-29T14:38:24.695-05:00Yule log cake pretty and delicious<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlM0iM9GkIDZTLOBh8IoJjpgLiMNVMViRAdkmuv7brdIrQ_d8pWMS9f0gJ4LfGstF86rHfRv1QiMwQ4S19l5uZJuAfPuwFo6EYLc7n_h7BAQ0JksgGuyYpH4Y2L65hyphenhyphenRZeZAa6VgFECN4/s1600/yule+log+horizontal.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlM0iM9GkIDZTLOBh8IoJjpgLiMNVMViRAdkmuv7brdIrQ_d8pWMS9f0gJ4LfGstF86rHfRv1QiMwQ4S19l5uZJuAfPuwFo6EYLc7n_h7BAQ0JksgGuyYpH4Y2L65hyphenhyphenRZeZAa6VgFECN4/s1600/yule+log+horizontal.JPG" height="300" width="400" /></a></div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><span class="subHeadline" style="font-family: 'Times New Roman', Times, serif; font-size: 20px; font-style: italic;">Starting my own Christmas tradition</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><span class="byLine" style="color: #a65100; font-family: Arial, Helvetica, sans-serif; font-weight: normal;">By Lisa Boykin Batts Times Life Editor</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">We have a new Christmas tradition at my house. This will be the third year I’ve made a delicious yule log from Debbi Baker Covington’s cookbook "Celebrate Everything!”</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">I like everything about this dessert. The spongy layer is light and tasty, the whipped cream is perfectly sweet and creamy, and the chocolate glaze is perfect. And it’s easy to make, really!</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">I was unsure about trying the cake at first. I had never really made roll cakes. But Debbi assured me it was easy and worth the effort.</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">I decided to cook my first yule log on Christmas morning two years ago. I know it sounds silly to make dessert on Christmas morning, but I wanted it perfectly fresh for the night’s special Christmas dinner.</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">The layer, cooked in a large jelly roll pan, is very simple to make. If you follow the instructions for preparing the pan with aluminum foil and cooking spray, you should have no trouble removing the cake from the pan and rolling it in a tea towel to cool.</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">While the cake is cooking or even cooling, you can prepare the whipped cream for the filling; it only takes a few minutes. Let it chill in the refrigerator until it’s time to use it.</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">Once the cake is completely cool, unroll it and remove the tea towel. Spread the whipped cream on the cake layer and roll up again. I usually have some whipped cream left over. If you use too much, it runs out the end of the cake.</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">Debbi’s recipe, which came from a French class at Fike High School, uses a different chocolate frosting or glaze. I use a favorite standby recipe that I also make for cakes and cupcakes at my house. It’s a very simple to make with ingredients I always have on hand: chocolate chips, butter, honey and vanilla extract.</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">Once the cake is made, it’s very tempting to slice it immediately, but don’t. It needs to be refrigerated to completely cool.</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">This cake is delicious just a few hours after it is made, but as it turns out, I didn’t have to make it the same day I wanted to serve it. We love it the next day and day after as well, if there’s any left!</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">If you’d like to order a copy of Debbi’s book, visit</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><a href="http://www.cateringbydebbicovington.com/" style="color: #04859d; font-weight: bold; text-decoration: none;" target="_blank">www.cateringbydebbicovington.com</a></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">or purchase through Amazon.</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">New cookbook</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">The Wilson Woman’s Club has a new cookbook, and I will be writing about it soon. But for now, you can purchase it at Fine Prints, Ross McDaniel Salon and Embellishments. You can also leave a message at the Wilson Woman’s Club, 243-3742 and someone will get back with you.</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><a href="mailto:lisa@wilsontimes.com" style="color: #04859d; font-weight: bold; text-decoration: none;">lisa@wilsontimes.com</a></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">| 265-7810</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><br />
<h4>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">Yule Log</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span></h4>
<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">For the filling:</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">1 cup heavy whipping cream</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">1/4 cup powdered sugar</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">1 teaspoon vanilla extract</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">1/4 cup chopped pecans (I omit the pecans)</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">For the cake:</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">1 cup all-purpose flour</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">1 teaspoon baking powder</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">1/4 teaspoon salt</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">1/4 cup cocoa</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">3 large eggs</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">1 cup sugar</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">1/3 cup water</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">1 teaspoon vanilla</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">Powdered sugar</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">For the thin chocolate icing:</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">3/4 cup semisweet chocolate chips</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">3 tablespoons butter</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">1 tablespoon honey</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">1/4 teaspoon vanilla extract</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span></b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">Chill a deep bowl. Place whipping cream, powdered sugar and vanilla in bowl and beat with an electric hand mixer until stiff. Fold in nuts if using. Store in refrigerator until ready to use. Can also make whipped cream while cake cooks or cools.</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">Heat oven to 375 degrees. Grease a jelly roll pan (151/2 x 101/2 x 1-inch) and line bottom with greased aluminum foil. Blend flour, baking powder, salt and cocoa, set aside. Beat eggs in large mixing bowl until very thick and lemon colored. Gradually beat in sugar. Blend in water and vanilla on low speed. Slowly mix in dry ingredients just until batter is smooth. Pour into pan. Bake 12 to 15 minutes.</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">Loosen edges and immediately turn upside down on a tea towel sprinkled with powdered sugar. Remove foil. While hot, roll cake and towel from narrow end. Cool on wire rack.</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">When completely cool, gently unroll cake and remove towel. Spread with whipped cream filling. Roll again and place on a serving platter, seam side down.</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">For chocolate glaze, pour chocolate chips and butter into microwave-safe bowl. Microwave for 1 minute. Stir until chips are blended. Mix in honey and vanilla. Pour over cake and use a spoon or knife to cover and smooth.</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">Let cool in refrigerator before serving.</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">Serves 8 to 10.</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">Adapted from Debbi Covington’s "Celebrate Everything”</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span>Lisa Battshttp://www.blogger.com/profile/00064893070561095824noreply@blogger.com0tag:blogger.com,1999:blog-618900358987416586.post-57707177117780032152014-12-29T14:32:00.000-05:002014-12-29T14:32:24.206-05:00Christmas candy tradition<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7z0Aojr_TpzaaehxmIBOlCG4PiN7Yb9OXDvvtkhGuqhLWjptVwLljOyraV1m-UtK0aoM5kI1Ui8Som4NY_AMEHrVdzzvCn07CpNZEOXzqrP-mYPim2kL4i3Ef7f-g2IjXZ1scjU4xzUg/s1600/ChristmasCandy19.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7z0Aojr_TpzaaehxmIBOlCG4PiN7Yb9OXDvvtkhGuqhLWjptVwLljOyraV1m-UtK0aoM5kI1Ui8Som4NY_AMEHrVdzzvCn07CpNZEOXzqrP-mYPim2kL4i3Ef7f-g2IjXZ1scjU4xzUg/s1600/ChristmasCandy19.jpg" height="272" width="400" /></a></div>
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<tr><td><span class="regularText" id="textWindow" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><span class="newsHeadline" style="font-family: Arial, Helvetica, sans-serif; font-size: 28px; font-weight: bold;">CHRISTMAS CANDY TRADITION</span><br /><span class="subHeadline" style="font-family: 'Times New Roman', Times, serif; font-size: 20px; font-style: italic;">Mother and daughter make favorite holiday sweets</span> <br /><br /><span class="byLine" style="color: #a65100; font-family: Arial, Helvetica, sans-serif; font-weight: normal;">By Lisa Boykin Batts Times Life Editor</span> <br /><br /><br />A cozy kitchen stocked with plenty of sugar, corn syrup, local pecans, butter and chocolate turned into a candy shop Monday morning with Brenda Bailey and her daughter, Candace Bailey, hard at work for several hours making fudge, crystal candy, divinity and butter crunch.<br /><br />It’s a tradition passed down from mother to daughter in its fourth generation now with Candace’s daughter, Emma Renfrow: candy making, the good kind, and just in time for Christmas.<br /><br />It’s been about a year since my high school friend Candace mentioned on Facebook that she had spent the day making candy with her mother. My first thought was that I had missed an opportunity to spend the morning with these fine ladies who could teach me a thing or two. My second thought? Tell Candace to invite me next year!<br /><br />Lucky me; we both remembered.<br /><br />The mother and daughter team started out making what they call "real fudge” — not the kind made with marshmallows, Candace said, although her mom loves that recipe as well!<br /><br />Brenda pulled out a small, worn cookbook and flipped through the pages to find the handwritten recipe passed down from her mother, Beatrice Dixon, also known as Mama Beat. She’s the inspiration for this yearly cooking binge. Mama Beat used to fill a bedroom with candy for Christmas, the women said, and they love carrying on her tradition.<br /><br />The fudge is made with cocoa, sugar, dark corn syrup, vanilla, butter and evaporated milk. Brenda came from a house with six children. When it came time to make candy, pies and even whipped cream, her mom didn’t want to sacrifice fresh milk on sweets and used canned milk instead.<br /><br />"Therefore, I do the same thing,” she said.<br /><br />As the fudge started simmering, the Bailey women kept a close eye on the candy thermometer. The enticing smell of dark chocolate filled the small kitchen. The anticipation of a pan filled with chocolate fudge made my mouth water!<br /><br />Once the fudge had cooked and was cooling, Candace started assembling ingredients for crystal candy — or hard candy. Over the weekend she had made a batch of peppermint candy, not too strong — the way her daddy, J.W., likes it. Candace’s son, Graham Renfrow, suggested she make it blue. On Monday, we made cinnamon, my favorite!<br /><br />This is the recipe I was most eager to learn, and I watched the process carefully.<br /><br />The Baileys have been making crystal candy since 1984 when they saw the recipe in Southern Living. They’ve made butterscotch, clove and spearmint flavors as well. Once again, the candy thermometer came out. The candy must reach the hard crack stage, 300 degrees, before it’s poured into a pan to cool.<br /><br />Candace and her mom, who lives in the Buckhorn community, have made this candy many times, so they know how to do it quickly. Once the bright red candy was poured into a glass dish and started to cool, Candace got to work scoring it over and over to make sure the marks stayed. She knew that would make it easier to break the candy once it was cool enough to handle. I loved helping with this process, taking off large chunks and breaking the candy along the lines Candace had cut.<br /><br />When I ate the candy, I noticed the smooth edges from the marks Candace had made.<br /><br />There’s plenty of experience behind the third candy of the morning as well: divinity or sea foam candy.<br /><br />"The best thing my mother made was sea foam,” Brenda said.<br /><br />Divinity is a favorite of many Southern families, but it is intimidating to many cooks.<br /><br />Brenda and Candace worked as a team, watching the bubbling mixture reach 259 degrees and making sure the egg whites were perfectly stiff. Mama Beat never used a candy thermometer when she made her sea foam.<br /><br />"My mom always made it spin a thread,” Brenda said, showing a string of the hot mixture extending from the spoon indicating it’s at the correct temperature.<br /><br />Once the egg whites and nuts were beat into the hot mixture, the real teamwork started.<br /><br />"We’ve got to do it fast,” Brenda said.<br /><br />The two grabbed spoons and quickly scooped up just the right amount and placed the fluffy white pieces onto wax paper before the mixture cooled and hardened. The three of us couldn’t resist sampling the delicious white candy filled with fresh pecans. What a sweet, Southern treat!<br /><br />Brenda’s main tip for making divinity is not to make it by yourself.<br /><br />"You need help getting it out,” she said.<br /><br />Also, when beating in the egg whites, beat only until the mixture just loses its gloss, she added.<br /><br />Pay attention to the weather as well. It’s not a good idea to make sea foam candy on a damp or humid day.<br /><br />"And if you don’t do it right the first time, try again,” she said.<br /><br />Before we ate our lunch of Brenda’s delicious homemade vegetable soup, there was one more recipe to make, butter crunch, or toffee.<br /><br />This is another of Mama Beat’s recipes that Brenda has adapted. Once again, a simmering pot of sweetness filled the kitchen, this time with the buttery smell of caramel or toffee. When the mixture had reached the correct temperature, it was poured onto a marble slab to cool. Pecans and chocolate chips were sprinkled on top, then the mixture cooled until it could be cut into pieces.<br /><br />When the four recipes were complete, it was time to divide them into tins for the holiday season.Brenda gives away candy to neighbors and family. She also serves it as dessert at a family spaghetti party.<br /><br />Candace, a professor at North Carolina Central University who also teaches music history at Duke University, often has a houseful of teenagers and young adults who love the candy.<br /><br />"Mine will be eaten,” she said.<br /><br />This candy making tradition is very important to both of them.<br /><br />"It’s just what mom and I do at Christmas,” Candace said.<br /><br /><a href="mailto:lisa@wilsontimes.com" style="color: #04859d; font-weight: bold; text-decoration: none;">lisa@wilsontimes.com</a> | 265-7810</span><br />
<h4>
<span class="regularText" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: 12px;">Real Fudge </span></h4>
<span class="regularText" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><b>3/4 cup cocoa<br /><br />3 cups sugar<br /><br />Dash of salt<br /><br />11/2 cups evaporated milk (not diluted)<br /><br />2 tablespoons dark corn syrup<br /><br />1 teaspoon vanilla<br /><br />4 tablespoons butter<br /><br />3/4 cup pecans, toasted and chopped </b><br /><br />Stir cocoa, sugar, salt, evaporated milk and syrup in heavy pot with candy thermometer attached. Bring to a boil and continue cooking until mixture reaches 235 degrees. Remove from heat.<br /><br />Add butter and let cool around 30 minutes or until cool enough to touch pot. Add vanilla and nuts. Beat fudge with electric mixer until it loses its gloss and firms up some. Pour into pan.<br /><br />Brenda Bailey</span><br />
<h3>
<span class="regularText" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: 12px;">Crystal Candy </span></h3>
<span class="regularText" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><b>4 cups sugar<br /><br />1 cup water<br /><br />1 cup light corn syrup<br /><br />5 drops or more food coloring of choice<br /><br />3/4 to 1 teaspoon oil of cinnamon, peppermint or spearmint </b><br />Combine water, sugar and syrup in saucepan or large Dutch oven. Bring to a boil, stirring constantly. Add coloring. Continue to cook without stirring until hard crack stage, 300 degrees. Remove from heat and stir in oil. Pour into well-greased 13X9-inch pan.<br /><br />As it begins to cool, score candy to make it easier to break into pieces once it cools. When cool enough to handle, turn out onto parchment paper or other surface. Break into pieces. This can be messy as candy pieces break off and fly.<br /><br />Adapted from Southern Living<br /><br />*Note: It’s best not to make this on a damp or humid day. The flavored oils are sold in tiny glass bottles in cooking supply sections of some stores (I purchased some at Hobby Lobby) as well as from pharmacies.</span><br />
<h3>
<span class="regularText" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: 12px;">Sea Foam </span></h3>
<span class="regularText" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><b>3 cups sugar<br /><br />1/2 cup dark corn syrup<br /><br />2/3 cup water<br /><br />2 large or 3 medium egg whites<br /><br />1 cup toasted pecans, chopped </b><br />Beat egg whites until stiff and set aside.<br /><br />Pour sugar, syrup and water into heavy saucepan with candy thermometer attached and bring to a boil. Do not stir. Let simmer until it reaches 259 degrees.<br /><br />Slowly pour mixture into mixer bowl with egg whites, with mixer running on medium; add vanilla and nuts and beat until mixture just loses its gloss. Do not overbeat.<br /><br />Quickly spoon candy (about a tablespoonful) onto wax paper using buttered spoons. It’s best to have two people doing this to finish before candy starts to harden.<br /><br />*Note: It’s best not to make this on a damp or humid day.<br /><br />Brenda Bailey</span><br />
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<span class="regularText" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: 12px;">Butter Crunch </span></h3>
<span class="regularText" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><b>1 cup butter<br /><br />1 cup sugar<br />2 tablespoons water<br /><br />1 tablespoon corn syrup (either light or dark)<br /><br />3/4 cup pecans, chopped and toasted<br /><br />6 ounces of chocolate chips </b><br /><br />Butter marble slab or large cookie sheet, preferably one with a rim.<br /><br />Melt butter over low heat in a large saucepan. Add sugar; stirring constantly, add in water and syrup. Cook over medium heat until reaches 290 degrees. Remove from heat and pour onto prepared surface. Have a spoon or knife handy in case candy starts to run off edges of marble if that’s what you are using.<br /><br />Sprinkle nuts over surface of candy. Then add chocolate chips. As they melt, use a spoon to smooth evenly.<br /><br />When cool, cut into squares or break into serving-size pieces.<br /><br />Brenda Bailey</span></td></tr>
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Lisa Battshttp://www.blogger.com/profile/00064893070561095824noreply@blogger.com2tag:blogger.com,1999:blog-618900358987416586.post-82773700848546033732014-12-29T14:26:00.000-05:002014-12-29T14:35:27.562-05:00Tale of two sausage balls<table cellpadding="0" cellspacing="0" style="width: 610px;"><tbody>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgTBWct0o_5aPCGnD3W-BVQZeTc7BHHyg5TDuJjwzTsaP4FvgCLW7xED9jdncwt4H_t02UD2KylA17Qp96z-9WcSdnZzo4a2MTFx_egEd2PXNL9VF86OWMhkhVyhM6YwvDQb2TsBePlOo/s1600/sausage+balls2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgTBWct0o_5aPCGnD3W-BVQZeTc7BHHyg5TDuJjwzTsaP4FvgCLW7xED9jdncwt4H_t02UD2KylA17Qp96z-9WcSdnZzo4a2MTFx_egEd2PXNL9VF86OWMhkhVyhM6YwvDQb2TsBePlOo/s1600/sausage+balls2.JPG" height="214" width="320" /></a></div>
<span class="regularText" id="textWindow" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><span class="newsHeadline" style="font-family: Arial, Helvetica, sans-serif; font-size: 28px; font-weight: bold;">The tale of two sausage balls</span><br /><br /><span class="byLine" style="color: #a65100; font-family: Arial, Helvetica, sans-serif; font-weight: normal;">By Lisa Boykin Batts Times Life Editor</span> <br /><br /><br />I don’t remember the first time Mama made sausage balls for our family Christmas Eve party, but I do recall the conversation when she realized she made them differently from everyone else by browning the sausage before she formed the balls.<br /><br />It’s probably been 40 years. We were standing in the kitchen and she was holding an index card with the recipe written out in her handwriting.<br /><br />"If I don’t brown the sausage first, it might not get cooked all the way,” she said.<br /><br />She never made sausage balls with uncooked sausage. Instead, she cooked a pan of Bass Farm sausage (it was always Bass Farm, green package), drained it, and formed her sausage balls with Bisquick and sharp Cheddar cheese. Then she baked them or froze them for later use.<br /><br />On Christmas Eve, right before we started opening presents, she’d put them in the oven. Before long, we could smell them. Oh my, what a scrumptious smell.<br /><br />They’d be added to the party table, along with nutty fingers, salted pecans, a variety of cookies and fudge that family members prepared, all washed down with an icy fruit punch. No matter if the temperature was 20 degrees outside, we all insisted on the punch! (Still do in fact.)<br /><br />Mama’s sausage balls were always a favorite of mine. They are almost like a biscuit and are so good at breakfast as well as parties. I love eating them while they are still piping hot and the cheese is gooey.<br /><br />That’s not to say I don’t love them the other way as well!<br /><br />Several years ago, our dear neighbor Betty Hayes shared a plate of sausage balls. They were made the traditional way, formed with uncooked sausage before baking. They were very small, and some of the edges were crisp from the cooked cheese. My daughter immediately devoured them and begged for more. The secret was out; she knew there was a second way to cook sausage balls.<br /><br />Anna requests that I make our neighbor’s sausage ball recipe often. We don’t just make them for parties, we often make a batch and freeze the bulk of the recipe in small batches for breakfast. I’ve done this with Mama’s version of the recipe more times than I can count. For Mama’s version, I freeze them without cooking the sausage balls first. With the more traditional method, I cook them and then freeze them.<br /><br />I cannot tell you what a treat it is to have my mama’s sausage ball recipe for breakfast. I put the sausage balls in the toaster oven when I wake up, and before I know it, the wonderful smell of Christmas Eve at Mama and Daddy’s house fills my own kitchen! Love it.<br /><br /><a href="mailto:lisa@wilsontimes.com" style="color: #04859d; font-weight: bold; text-decoration: none;">lisa@wilsontimes.com</a> | 265-7810<br /><br />Sausage Balls<br /><br />1 pound of bulk sausage, mild or hot (I often use breakfast turkey sausage instead of pork sausage)<br /><br />1 pound grated Cheddar cheese or 4 cups (grate your own if possible rather than using pre-packaged grated cheese)<br /><br />3 cups Bisquick<br /><br />Mama’s recipe: Brown sausage. Drain fat. Once sausage has cooled enough to handle, pour into large bowl and add other ingredients. Use your hands to mix until combined. Form into balls a little smaller than a walnut.<br /><br />If it’s difficult to form a ball, hold the batter in your hands for a few seconds as you are making each ball. The warmth of your hands will help the mixture stay together.<br /><br />Place sausage balls on baking sheet lined with parchment paper. Bake at 350 degrees for 20 to 22 minutes. Can also freeze sausage balls before cooking for later use. Mama always froze them in single layers in plastic containers, separating the layers with wax paper.<br /><br />Makes around 30.<br /><br />Traditional recipe: Mix uncooked sausage, cheese and biscuit mix in large bowl. Use your hands to mix until combined. Form into balls about half the size of a walnut. My family likes them very small.<br /><br />Place on baking sheet (I don’t use cooking spray). Bake at 350 degrees for 18 to 20 minutes until browned and cooked through.<br /><br />Makes around 60.</span></td></tr>
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Lisa Battshttp://www.blogger.com/profile/00064893070561095824noreply@blogger.com3tag:blogger.com,1999:blog-618900358987416586.post-41333851057503537262014-12-29T14:23:00.002-05:002014-12-29T14:36:03.804-05:00Chicken pot pie<table cellpadding="0" cellspacing="0" style="width: 610px;"><tbody>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaSf0ogmEBgLoJvK1ghpo7LBxWKZrdBnsCzSul7MJVVpGR6Ox_Zd9YAQP5jbo3xf6TUu5HRB5n_dHteNiRNT2cBvLRBJOVvTBzfvCj_6gyT-sLmxC8_88Li7wahx5BbaLQVnfjfa_LQ0A/s1600/chicken+pot+pie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaSf0ogmEBgLoJvK1ghpo7LBxWKZrdBnsCzSul7MJVVpGR6Ox_Zd9YAQP5jbo3xf6TUu5HRB5n_dHteNiRNT2cBvLRBJOVvTBzfvCj_6gyT-sLmxC8_88Li7wahx5BbaLQVnfjfa_LQ0A/s1600/chicken+pot+pie.JPG" height="320" width="240" /></a></div>
<span class="regularText" id="textWindow" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><span class="newsHeadline" style="font-family: Arial, Helvetica, sans-serif; font-size: 28px; font-weight: bold;">Love this chicken pot pie</span><br /><span class="subHeadline" style="font-family: 'Times New Roman', Times, serif; font-size: 20px; font-style: italic;">New recipe for a family favorite dish</span> <br /><br /><span class="byLine" style="color: #a65100; font-family: Arial, Helvetica, sans-serif; font-weight: normal;">By Lisa Boykin Batts Times Life Editor</span><br /><br /><br />Chicken pot pie has long been a favorite menu item at my house. It’s comfort food at it’s best!<br /><br />I have several recipes I turn to, depending on my mood! One favorite recipe is made with a buttery biscuit mix topping. Another is baked inside a frozen pie crust with another crust on top.<br /><br />My daughter, Anna, requests pot pie often.<br /><br />At a recent church dinner, I tried yet another chicken pot pie recipe. This one was made by church member Jean Lemmons. I added a serving of her pot pie (guess you could call it a chicken pan pie!) to my plate, ate it quickly and went back for more.<br /><br />It was very good, with just the right combination of peas and carrots. She also added diced potatoes. I loved the potatoes and knew Anna would as well.<br /><br />After the meal was over and we were cleaning up, I told Miss Jean how much I enjoyed the pie and asked if I could take a serving home to Anna. She encouraged me get some, and, as predicted, Anna loved it and wished I had gotten more!<br /><br />I didn’t waste any time calling Miss Jean and getting the recipe. It turns out that her mother, the late Ethel Brame, used to make this recipe. She told me, over the phone, how she makes it and I jotted down instructions.<br /><br />I was very thrilled to learn she used a refrigerated pie crust for the recipe instead of making one from scratch. I do not make my own pie crusts!<br /><br />The recipe is very simple to make. The only time-consuming part is cooking the chicken and making the broth, which you could do the day before. And you could certainly use canned chicken or rotisserie chicken and canned broth to make it even easier.<br /><br />I made my pot pie in a large casserole dish. The round pie crust didn’t fit, of course, so I just trimmed off the edges that were too long and used those pieces to make a full crust for the top and bottom.<br /><br />I’ve made this pie twice already and know I’ll be making it again soon. I’m sure it would be delicious with turkey leftovers next week!<br /><br /><a href="mailto:lisa@wilsontimes.com" style="color: #04859d; font-weight: bold; text-decoration: none;">lisa@wilsontimes.com</a> | 265-7810<br /><br />Chicken Pot Pie<br /><br />5 cups chicken broth<br /><br />1 cup diced carrots<br /><br />2 cups diced potatoes<br /><br />1⁄2 cup Le Sueur sweet peas, drained<br /><br />1 can (10.75 ounces) cream of mushroom soup (I use reduced fat and reduced sodium)<br /><br />Pepper to taste<br /><br />2 cups diced chicken<br /><br />2 teaspoons cornstarch<br /><br />2 refrigerated pie crusts<br /><br />Pour broth (either homemade or canned) into a large pot and bring to a boil. Add carrots and potatoes and cook until tender. Add in peas and can of soup.<br /><br />In a bowl, mix about 1⁄4 cup broth with the cornstarch and add back into the pot to thicken. Stir in chicken, and add pepper to taste.<br /><br />Place pie crust into bottom of large rectangular glass baking dish. Cut sides to fit and use what you have cut to cover bottom of dish. Use your fingers to pinch the dough together.<br /><br />Pour in filling. The dish will be very full. Add top crust and repeat as with bottom crust to fit.<br /><br />Bake at 350 degrees for 35 to 40 minutes until browned on top and bubbly.<br /><br />Jean Lemmons</span></td></tr>
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Lisa Battshttp://www.blogger.com/profile/00064893070561095824noreply@blogger.com1tag:blogger.com,1999:blog-618900358987416586.post-76102204964812206282014-12-29T14:20:00.003-05:002014-12-29T14:20:32.085-05:00sugar coated peanuts<table cellpadding="0" cellspacing="0" style="width: 610px;"><tbody>
<tr><td><span class="regularText" id="textWindow" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><span class="newsHeadline" style="font-family: Arial, Helvetica, sans-serif; font-size: 28px; font-weight: bold;">Easy way to enjoy peanuts</span><br /><span class="subHeadline" style="font-family: 'Times New Roman', Times, serif; font-size: 20px; font-style: italic;">Sertoma Club fundraiser helps deaf and hard of hearing</span> <br /><br /><span class="byLine" style="color: #a65100; font-family: Arial, Helvetica, sans-serif; font-weight: normal;">By Lisa Boykin Batts Times Life Editor</span><br /><br /><br />My family definitely loves peanuts. We eat them boiled, roasted, straight from the can and in desserts.<br /><br />So when Bruce Tingle with the Wilson Sertoma Club asked me if I wanted a bag of peanuts for a food column recipe, I didn’t hesitate to say yes.<br /><br />The Sertoma Club is in the middle of its annual peanut sale. They use proceeds to help improve the lives of the deaf and hard of hearing in Wilson County.<br /><br />They are selling raw, blanched, honey roasted and chocolate covered, with prices starting at $6.50 a bag.<br /><br />Bruce gave me a bag of 16-ounce bag of raw peanuts, prepared by Williamson Peanuts of Sims, along with some brochures and recipes. The peanuts are the Virginia-type grown in North Carolina, South Carolina and Virginia.<br /><br />After reading through the recipes, I immediately knew which recipe I’d make from Virginia-Carolina Peanut Promotions. I choose the recipe for sugar-coated peanuts. I’m always drawn to sugar-coated peanuts at parties. I love the pale pink color of the sugar coating, and I love the sweet taste it brings to the peanut. But I’ve never known how they are made!<br /><br />I read the recipe and was a little surprised with the process, but I followed it with very good results.<br /><br />The peanuts are simmered in sugar water until all of the syrup has been absorbed. It took 30 minutes and plenty of stirring for the syrup to disappear when I made the recipe. Then the peanuts are transferred to a baking sheet and cooked for another 30 minutes until the sugar coating has hardened.<br /><br />The recipe takes about an hour, and it’s time well-spent!<br /><br />My peanuts were delicious, just like the ones I’ve had so often at parties. I will most certainly make them again now that I know how.<br /><br />If you’d like to purchase peanuts, contact a Sertoma Club member or Bruce directly at 230-2883 or<a href="mailto:bbtwilson@yahoo.com" style="color: #04859d; font-weight: bold; text-decoration: none;">bbtwilson@yahoo.com</a>.<br /><br /><a href="mailto:lisa@wilsontimes.com" style="color: #04859d; font-weight: bold; text-decoration: none;">lisa@wilsontimes.com</a> | 265-7810<br /><br />Sugar Coated Peanuts<br /><br />1 cup granulated sugar<br /><br />1/2 cup water<br /><br />2 cups raw shelled peanuts, skins on<br /><br />Dissolve sugar in water in saucepan over medium heat. Add peanuts and continue to cook over medium heat, stirring frequently. Cook until peanuts are completely sugared (coated and no syrup remaining).*<br /><br />Bake at 300 degrees for approximately 30 minutes, stirring at 10-minute intervals.<br /><br />Virginia-Carolina Peanut Promotions<br /><br />*This step took around 30 minutes for me.</span></td></tr>
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Lisa Battshttp://www.blogger.com/profile/00064893070561095824noreply@blogger.com0tag:blogger.com,1999:blog-618900358987416586.post-1464433977823653002014-10-29T09:43:00.000-04:002014-10-29T09:43:15.087-04:00Easy apple side dish<br />
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<span class="Apple-style-span" style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpfOK0BSYylHmLCOpgCmH7SKUeeBNRNyf0FSIStGvZwsJrSgYzEMfyVh2HzeqilbKKyqgE6l0J72jzQajEadQ4C7gHZlHXLDx019deSK0jqpE2mqAonijd91IskT-A5kzWBPRCsXYzYvM/s1600/photo.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpfOK0BSYylHmLCOpgCmH7SKUeeBNRNyf0FSIStGvZwsJrSgYzEMfyVh2HzeqilbKKyqgE6l0J72jzQajEadQ4C7gHZlHXLDx019deSK0jqpE2mqAonijd91IskT-A5kzWBPRCsXYzYvM/s1600/photo.JPG" height="300" width="400" /></a><span class="Apple-style-span" style="font-size: small;">I’ve been finding all kinds of excuses to make baked apples the last few weeks.</span></span></div>
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<span style="letter-spacing: -0.3px;"><span class="Apple-style-span" style="font-size: small;">I can’t help myself. I’m drawn to the displays of fresh apples in the grocery store and love to try different varieties. For baked apples, I usually buy Rome, but this year I’ve chosen smaller McIntosh apples that cook quickly and have a great flavor.</span></span></div>
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<span class="Apple-style-span" style="font-size: small;">For years, I’ve been content cooking my apples the same way. They aren’t baked, actually, but rather cooked in the microwave.</span></div>
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<span class="Apple-style-span" style="font-size: small;">I use my apple corer to scoop out the hard center of the whole apple, then fill it with a little butter and plenty of brown sugar and cinnamon.</span></div>
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<span class="Apple-style-span" style="font-size: small;">But Monday night, I tried something different. </span></div>
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<span class="Apple-style-span" style="font-size: small;">I cut my apples in half and used a spoon to scoop out the seeds and hard core. I also removed the stem. Then I placed the apple halves in a microwave safe pie plate, cut side up. Into each scooped out center, I put a dab of butter (maybe a 1/2 teaspoon) and a small spoonful of brown sugar. I added a few dried cranberries and pecans to the top of the apple and then sprinkled cinnamon over the surface.</span></div>
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<span style="letter-spacing: -0.4px;"><span class="Apple-style-span" style="font-size: small;">I cooked them in the microwave for 3 minutes, took them out and checked them. They were not as soft as I like, so they went back in for another minute. When I removed them this time, they were just right. With a spoon, I scooped some of the sweet syrup from the bottom of the pie plate and drizzled it over the surface of the apple halves before serving them.</span></span></div>
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<span class="Apple-style-span" style="font-size: small;">We’ve always loved my simple, unadorned baked apples, but let me tell you, we loved them dressed up as well! The flavor was wonderful, and we loved the different textures from the cranberries and nuts. And, as always, the peel was soft and delicious and coated with syrup, so please don’t leave it on your plate!</span></div>
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<span class="Apple-style-span" style="font-size: small;">I’ve been thinking of other options for the apples including raisins, walnuts, even apple pie spice. I’ve also seen recipes that use granola on top. I will try that too.</span></div>
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<span class="Apple-style-span" style="font-size: small;">These quick and easy apple halves will be on my menu again tonight alongside pork cutlets, field peas and macaroni and cheese.</span></div>
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<span class="Apple-style-span" style="font-size: small;">This time, I’ve promised my husband we will each get two halves! One half was not enough Monday night.</span></div>
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<span class="Apple-style-span" style="font-size: small;">lisa@wilsontimes.com | 265-7810</span></div>
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<span style="letter-spacing: -0.2px;"><b><span class="Apple-style-span" style="font-size: small;">Microwave ‘Baked’ Apples</span></b></span></h4>
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<b><span class="Apple-style-span" style="font-size: small;">Baking apples (I use Rome and McIntosh)</span></b></div>
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<b><span class="Apple-style-span" style="font-size: small;">Butter</span></b></div>
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<b><span class="Apple-style-span" style="font-size: small;">Brown sugar</span></b></div>
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<b><span class="Apple-style-span" style="font-size: small;">Ground cinnamon or another spice or spice blend (such as apple pie spice)</span></b></div>
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<b><span class="Apple-style-span" style="font-size: small;">Dried cranberries or raisins</span></b></div>
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<b><span class="Apple-style-span" style="font-size: small;">Pecans or walnuts</span></b></div>
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<span class="Apple-style-span" style="font-size: small;">Wash apples. Remove stems and slice in half from top to bottom. With a small spoon, scoop out seeds and hard core. Place apples, cut side up, into microwave safe dish with sides. I used a pie plate.</span></div>
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<span class="Apple-style-span" style="font-size: small;">Into each indention, place a little butter (maybe 1/2 teaspoon) and some brown sugar. Place nuts and cranberries or raisins on top and sprinkle surface of apple with ground cinnamon or other spices. Add about a tablespoon of water to bottom of pie plate.</span></div>
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<span class="Apple-style-span" style="font-size: small;">Cook in microwave for 3 minutes. Remove and check apples to see if the are as soft as you like. The four rather small apples I cooked required a total of 4 minutes. When cooking is complete, baste apples with syrup that has formed in bottom of pie plate.</span></div>
Lisa Battshttp://www.blogger.com/profile/00064893070561095824noreply@blogger.com1tag:blogger.com,1999:blog-618900358987416586.post-22170536022816057012014-10-29T09:36:00.003-04:002014-10-29T09:36:50.166-04:00Season for sweet potatoes<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJotF4zrf5-t-HqGAy_5TL8F0Osay5mmqqjbe9oHC877EQhlmDx2Uxy6aVDm2VrEohACDdmMgq6fuQidwNd-IhwSCCcIEhMe8vA1qM38hHtjEh8R1WCwHy8vxmi4rPRRVI8qYBDFIXVic/s1600/sweet+potatoes+horiz.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJotF4zrf5-t-HqGAy_5TL8F0Osay5mmqqjbe9oHC877EQhlmDx2Uxy6aVDm2VrEohACDdmMgq6fuQidwNd-IhwSCCcIEhMe8vA1qM38hHtjEh8R1WCwHy8vxmi4rPRRVI8qYBDFIXVic/s1600/sweet+potatoes+horiz.JPG" height="267" width="400" /></a></div>
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<span class="Apple-style-span" style="font-size: small;">We eat sweet potatoes at my house all year long, but there’s something about the fall that makes us crave them even more.</span></div>
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<span class="Apple-style-span" style="font-size: small;">In recent weeks we’ve had sweet potato fries, sweet potato casserole with a yummy topping and sweet potato biscuits.</span></div>
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<span class="Apple-style-span" style="font-size: small;">Maybe it’s the power of suggestion that has made me want them more. In my travels around the county, I’ve seen many trucks packed high with sweet potatoes this fall.</span></div>
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<span class="Apple-style-span" style="font-size: small;">More sweet potatoes are produced in North Carolina than in any other state; Johnston, Nash and Wilson counties lead the state in production.</span></div>
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<span class="Apple-style-span" style="font-size: small;">If you’re not already incorporating sweet potatoes into your meals, you should start. I even add them to my vegetable soup as well as beef roast.</span></div>
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<span class="Apple-style-span" style="font-size: small;">Sweet potatoes are a good source of fiber as well as vitamins A, C and E. They are also rich in beta-carotene.</span></div>
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<span class="Apple-style-span" style="font-size: small;">Have you ever ordered a baked sweet potato at a steak restaurant? They’re usually served with butter and cinnamon sugar. You can make those at home so simply. Either bake the potato in the oven, just as you would for a russet potato, or buy the pre-wrapped potatoes and cook them in the microwave.</span></div>
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<span class="Apple-style-span" style="font-size: small;">Twice this past week, I cooked my sweet potatoes in the slow cooker. I washed them, leaving them slightly wet, and put them in the crock. The first time I cooked them on low for about 4 hours. The next time, I cooked them on high in less than 2 hours. (Just check the progress after an hour and judge the time needed; cooking time varies with the size of the potato and how many your are cooking.) The orange flesh from the potato was perfectly cooked in the slow cooker and ready for my recipes. The potatoes would have been equally good with a pat of butter or just plain, as we used to eat them when I was growing up.</span></div>
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<span class="Apple-style-span" style="font-size: small;">Although I have my own favorite sweet potato recipes, I wanted to ask the sweet potato “experts” for some new recipes.</span></div>
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<span style="letter-spacing: -0.2px;"><span class="Apple-style-span" style="font-size: small;">My sweet potato-farming friends Alice Scott with Scott Farms and Charlotte Vick with Vick Family Farms sent in several favorite sweet potato recipes, some they make and others given to them by friends.</span></span></div>
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<span style="letter-spacing: -0.2px;"><span class="Apple-style-span" style="font-size: small;">At lunchtime Tuesday, I made Alice’s quick potato wedges. I didn’t place the potato pieces in a bag; instead, I put the potatoes in a baking pan, drizzled olive oil on top and tossed them with my hands to cover. The recipe was so quick, and the potatoes were delicious. I topped half of them with cinnamon sugar and the other half with salt. I liked them both ways!</span></span></div>
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<span class="Apple-style-span" style="font-size: small;">I’m also including a sweet potato biscuit recipe I featured in my column several years ago. I made the biscuits Saturday night. I slice the leftovers and toast them. They are almost better as leftovers!</span></div>
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<span class="Apple-style-span" style="font-size: small;">lisa@wilsontimes.com | 265-7810</span></div>
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<span style="letter-spacing: -0.2px;"><b>Sweet Potato Au Gratin</b></span></h4>
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<b><span class="Apple-style-span" style="font-size: small;">7 medium sweet potatoes</span></b></div>
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<b><span class="Apple-style-span" style="font-size: small;">Salt and pepper to taste</span></b></div>
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<b><span class="Apple-style-span" style="font-size: small;">1 tablespoon chopped thyme</span></b></div>
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<span class="Apple-style-span" style="font-size: small;"><b>1 1/2</b><b> cups heavy cream</b></span></div>
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<b><span class="Apple-style-span" style="font-size: small;">1 tablespoon cornstarch</span></b></div>
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<b><span class="Apple-style-span" style="font-size: small;">1 cup shredded Gruyere cheese</span></b></div>
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<b><span class="Apple-style-span" style="font-size: small;">2 tablespoons grated Parmesan cheese</span></b></div>
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<span style="letter-spacing: -0.1px;"><span class="Apple-style-span" style="font-size: small;">Boil the sweet potatoes in a large pot in water to cover for 5 minutes. Drain, cool, peel and dice into 1-inch pieces. Preheat the oven to 350 degrees. Spray a baking dish with nonstick vegetable spray. Place the sweet potatoes in the dish and season with salt, pepper and thyme. Mix the cream and cornstarch together and pour over the sweet potatoes. Bake for 30 minutes. Sprinkle with cheeses. Bake for 15 minutes. Brown under the broiler for about 3 minutes.</span></span></div>
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<span class="Apple-style-span" style="font-size: small;">Charlotte Vick</span></div>
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<span style="letter-spacing: -0.2px;"><b>Sweet Potatoes with Blue Cheese and Pecans</b></span></h4>
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<b><span class="Apple-style-span" style="font-size: small;">2 pounds sweet potatoes peeled and cut into 1-inch cubes</span></b></div>
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<b><span class="Apple-style-span" style="font-size: small;">2 tablespoons olive oil</span></b></div>
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<b><span class="Apple-style-span" style="font-size: small;">1/4 teaspoon dried thyme</span></b></div>
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<b><span class="Apple-style-span" style="font-size: small;">1 cup pecans</span></b></div>
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<b><span class="Apple-style-span" style="font-size: small;">1 cup blue cheese, crumbled</span></b></div>
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<b><span class="Apple-style-span" style="font-size: small;">Salt and pepper to taste</span></b></div>
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<span style="letter-spacing: -0.2px;"><span class="Apple-style-span" style="font-size: small;">Preheat oven to 425 degrees.</span></span></div>
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<span class="Apple-style-span" style="font-size: small;">Toss and coat sweet potatoes with olive oil. Sprinkle with thyme. Place in oven on shallow-rimmed baking sheet. Bake for 45 minutes.</span></div>
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<span class="Apple-style-span" style="font-size: small;">Meanwhile, toast pecans in dry skillet over medium heat until lightly browned. Set aside.</span></div>
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<span class="Apple-style-span" style="font-size: small;">Before serving, toss with blue cheese crumbles and top with pecans. Add salt and pepper to taste.</span></div>
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<span class="Apple-style-span" style="font-size: small;">Charlotte Vick</span></div>
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<span style="letter-spacing: -0.2px;"><b>Baked Sweet Potato Wedges</b></span></h4>
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<b><span class="Apple-style-span" style="font-size: small;">3 sweet potatoes</span></b></div>
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<b><span class="Apple-style-span" style="font-size: small;">1 tablespoon cooking oil</span></b></div>
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<span class="Apple-style-span" style="font-size: small;">Peel the raw sweet potato and cut into wedges. Pour cooking oil into a zippered storage bag and add wedges. Shake until wedges are coated with oil. Place on a cookie sheet and bake for 30 minutes at 350 degrees. After removing from the oven, sprinkle with sugar, salt, cinnamon or other spices.</span></div>
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<span class="Apple-style-span" style="font-size: small;">Alice Scott</span></div>
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<span style="letter-spacing: -0.2px;"><b>Sweet Potato Souffle</b></span></h4>
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<b><span class="Apple-style-span" style="font-size: small;">3 cups cooked sweet potatoes</span></b></div>
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<b><span class="Apple-style-span" style="font-size: small;">3/4 cup brown sugar</span></b></div>
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<b><span class="Apple-style-span" style="font-size: small;">3/4 cup milk</span></b></div>
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<b><span class="Apple-style-span" style="font-size: small;">1/2 stick margarine or butter, softened</span></b></div>
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<b><span class="Apple-style-span" style="font-size: small;">1 tablespoon vanilla flavoring</span></b></div>
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<b><span class="Apple-style-span" style="font-size: small;">2 eggs</span></b></div>
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<b><span class="Apple-style-span" style="font-size: small;">Dash of salt</span></b></div>
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<b><span class="Apple-style-span" style="font-size: small;">Topping:</span></b></div>
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<span style="letter-spacing: -0.1px;"><b><span class="Apple-style-span" style="font-size: small;">1/2 stick margarine or butter</span></b></span></div>
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<b><span class="Apple-style-span" style="font-size: small;">1 cup brown sugar</span></b></div>
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<b><span class="Apple-style-span" style="font-size: small;">1 cup Rice Krispies</span></b></div>
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<span class="Apple-style-span" style="font-size: small;"><span style="vertical-align: 5.0px;"><b>1</b></span><b>⁄2 to 1 cup chopped nuts</b></span></div>
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<span class="Apple-style-span" style="font-size: small;">Combine potatoes, brown sugar, milk, 1/2 stick butter, flavoring, eggs and salt. Bake at 350 degrees for 10 to 15 minutes.</span></div>
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<span class="Apple-style-span" style="font-size: small;">For the topping, combine melted butter, brown sugar, cereal and nuts. Add as a topping and bake for an addition 10 to 15 minutes.</span></div>
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<span class="Apple-style-span" style="font-size: small;">Jennel Joyner</span></div>
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<span style="letter-spacing: -0.2px;"><b>Sweet Potato Biscuits</b></span></h4>
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<b><span class="Apple-style-span" style="font-size: small;">2 cups self-rising flour</span></b></div>
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<b><span class="Apple-style-span" style="font-size: small;">1/2 teaspoon nutmeg</span></b></div>
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<b><span class="Apple-style-span" style="font-size: small;">2 tablespoons shortening</span></b></div>
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<b><span class="Apple-style-span" style="font-size: small;">1 cup cooked, mashed sweet potatoes</span></b></div>
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<b><span class="Apple-style-span" style="font-size: small;">1/2 cup sugar</span></b></div>
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<b><span class="Apple-style-span" style="font-size: small;">1/2 cup buttermilk</span></b></div>
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<span class="Apple-style-span" style="font-size: small;">Sift together flour and nutmeg. Cut in shortening until mixture is crumbly. Mix sweet potato, sugar and buttermilk. Add to dry ingredients until flour is moistened. This will make a sticky dough.</span></div>
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<span style="letter-spacing: -0.1px;"><span class="Apple-style-span" style="font-size: small;">Turn out on a floured board and knead about 30 seconds.</span></span></div>
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<span class="Apple-style-span" style="font-size: small;"><span style="letter-spacing: 0.1px;">Roll out to 1/2</span><span style="letter-spacing: 0.1px;">-inch thickness. Cut with floured biscuit cutter. Bake on ungreased baking sheet in hot oven, 450 degrees, about 13 minutes.</span></span></div>
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<span class="Apple-style-span" style="font-size: small;">Makes 12 biscuits.</span></div>
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<span class="Apple-style-span" style="font-size: small;">Alice C. Beddingfield</span></div>
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<span class="Apple-style-span" style="font-size: small;">Home Demonstration Club cookbook</span></div>
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Lisa Battshttp://www.blogger.com/profile/00064893070561095824noreply@blogger.com2tag:blogger.com,1999:blog-618900358987416586.post-59313275589326316272014-10-17T08:26:00.001-04:002014-10-17T08:26:38.661-04:00Quick and Easy Recipes<div class="separator" style="clear: both; text-align: center;">
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<tr><td><span class="regularText" id="textWindow" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><span class="storyDate" style="color: #999999; font-family: Arial, Helvetica, sans-serif;">uesday, October 07, 2014 11:20 PM</span><span class="newsHeadline" style="font-family: Arial, Helvetica, sans-serif; font-size: 28px; font-weight: bold;">QUICK AND EASY RECIPES</span><br /><span class="subHeadline" style="font-family: 'Times New Roman', Times, serif; font-size: 20px; font-style: italic;">New cookbook offers recipes for Southern tastes</span> <br /><br /><span class="byLine" style="color: #a65100; font-family: Arial, Helvetica, sans-serif; font-weight: normal;">By Lisa Boykin Batts Times Life Editor</span><br /><br /><br />Quick meals. Gotta love them!<br /><br />Southern Living has a new compilation of comfort food dishes that can be made in 20 minutes. I’ve already prepared two very good recipes from “Super Fast Southern.”<br /><br />Inside the book you’ll find the expected categories and recipes that can be made without much fuss or time. For instance, sweet potato soup starts with a can of yams. Shepherd’s pie is made in a skillet with packaged and refrigerated mashed potatoes, and easy Texas chili simmers for just 15 minutes.<br /><br />The first recipe I tried was an adaptation of Waldorf spinach salad. The ingredients are simple enough and include an apple, celery, cheese and honey cashews. The simple dressing is mixed up in a matter of minutes. I’ve made this recipe twice now: once for a church dinner and once for my husband and me. I did choose Romaine over spinach as a personal preference and used dried cranberries instead of golden raisins, but I’m sure it would be delicious either way.<br /><br />I also made the super-easy Tetrazzini as well, and I really loved it!<br /><br />While the pasta cooked, I put together the rest of the non-bake recipe, which was really ready to eat in under 20 minutes. I have another favorite Tetrazzini recipe that I enjoy making as well, but it requires much more time to prepare and is not ideal for an easy, weeknight meal.<br /><br />The new recipe is creamy, but not overly rich. It is also a good way to use either deli or leftover turkey or chicken (I used chicken). I enjoyed it for dinner the night I made it and as leftovers at lunch the next day.<br /><br />I plan to pull out the cookbook again soon to prepare Gouda chicken sandwiches.<br /><br />The cookbook’s list price is $19.95, but it’s less on online sites. I think it’s a good price for a book that’s packed with recipes that will help you bring homecooked food to your table in a reasonable amount of time.<br /><br />NOTE: A few weeks back, I ran a recipe for salsa in this column. The tomato sauce was omitted from the recipe. I use an 8 oz. can. I’m sorry for any inconvenience. The corrected recipe is at <a href="http://lisabatts.blogspot.com/" style="color: #04859d; font-weight: bold; text-decoration: none;" target="_blank">lisabatts.blogspot.com</a></span><br />
<h3>
<span class="regularText" style="color: black; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Waldorf Spinach Salad </span></span></h3>
<span class="regularText" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /><b>1⁄4 cup honey<br /><br />3 tablespoons vegetable oil<br /><br />2 tablespoons cider vinegar<br /><br />1⁄2 teaspoon dry mustard<br /><br />1⁄4 teaspoon ground cinnamon<br /><br />1 garlic clove, pressed<br /><br />1⁄8 teaspoon salt<br /><br />1 (9-oz.) package fresh spinach, torn*<br /><br />2 large Gala apples, thinly sliced<br /><br />4 ounces extra-sharp white Cheddar cheese, shaved<br /><br />1 cup thinly sliced celery<br /><br />1 cup honey-roasted cashews<br /><br />1⁄2 cup golden raisins </b><br /><br />Whisk together first 7 ingredients in a large serving bowl until well blended. Add spinach and remaining ingredients, tossing gently to coat. Serve immediately.<br /><br />“Superfast Southern”<br /><br />* I used Romaine lettuce instead of spinach and dried cranberries instead of raisins.</span><br />
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<span class="regularText" style="color: black; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Turkey Tetrazzini </span></span></h2>
<span class="regularText" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /><b>11⁄2 cups diced deli turkey breast (about 1⁄2 pound)*<br /><br />1⁄2 cup onion<br /><br />Cooking spray<br /><br />1⁄4 cup milk<br /><br />1 (103⁄4 ounce) can cream of mushroom soup (I use Healthy Request low-sodium, low-fat)<br /><br />3⁄4 cup (3 oz.) shredded Cheddar cheese<br /><br />4 ounces spaghetti, cooked<br /><br />2 tablespoons chopped parsley<br /><br />1⁄8 teaspoon pepper<br /><br />1 (2-oz) jar diced pimiento, drained (I used chopped red bell pepper) </b><br /><br />Sauté turkey and onion in a large nonstick skillet coated with cooking spray over medium-high heat 3 minutes or until onion is tender. (I added red bell pepper as well.)<br /><br />Stir in milk, soup and cheese; reduce heat to low, and cook, stirring constantly, 4 minutes or until cheese melts and mixture is smooth. Stir in spaghetti and remaining ingredients; cook 2 to 3 minutes or until thoroughly heated.<br /><br />Diced ham can also be substituted for the turkey.<br /><br />“Superfast Southern”<br /><br />* I used leftover chicken instead of deli turkey.</span></td></tr>
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Lisa Battshttp://www.blogger.com/profile/00064893070561095824noreply@blogger.com1tag:blogger.com,1999:blog-618900358987416586.post-74288304627561147002014-10-06T08:26:00.002-04:002014-10-17T08:20:40.126-04:00Easy lunchtime pasta<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyraHYJFSaZG72ZudVkgHL1KqSV5G64PsAR95K2wQUi02YyR8YRHN-pUfCg6jEx_vpW8SZAQjocp2cHCj8LJtObqcfZyvN2bfCSsWhTNvKIlQ-zbt0tTM6bSxgu1iC4uH_z3is4W6hPDE/s1600/pasta+green+peas.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyraHYJFSaZG72ZudVkgHL1KqSV5G64PsAR95K2wQUi02YyR8YRHN-pUfCg6jEx_vpW8SZAQjocp2cHCj8LJtObqcfZyvN2bfCSsWhTNvKIlQ-zbt0tTM6bSxgu1iC4uH_z3is4W6hPDE/s1600/pasta+green+peas.JPG" height="267" width="400" /></a></span></div>
<span class="Apple-style-span" style="color: #999999; font-family: Arial, Helvetica, sans-serif; font-size: 12px;">
Wednesday, October 01, 2014 8:19 AM</span><span class="regularText" id="textWindow" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><span class="storyDate" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><br /></span><span class="newsHeadline" style="font-family: Arial, Helvetica, sans-serif; font-size: 28px; font-weight: bold;">EASY LUNCHTIME PASTA</span><br /><span class="subHeadline" style="font-family: 'Times New Roman', Times, serif; font-size: 20px; font-style: italic;">Recreating a favorite restaurant dish</span> <br /><br /><span class="byLine" style="color: #a65100; font-family: Arial, Helvetica, sans-serif; font-weight: normal;">By Lisa Boykin Batts Times Life Editor</span><br /><br /><br />Anna and I went to Ruby Tuesday for lunch several weeks back. It was a very hot day, and we both wanted their very cold salad!<br /><br />Specifically, Anna wanted the creamy pasta salad with ham and green peas.<br /><br />We enjoyed our lunch, and several times since then Anna has mentioned that salad and how we should try to make it.<br /><br />I finally got around to it Sunday afternoon.<br /><br />I knew it wouldn’t be hard to find a copycat recipe for that salad, and I was right. There are many versions online and most have the same ingredients: rotini pasta, an equal amount of mayonnaise and ranch dressing, diced ham, green peas and seasoned salt. Some recipes also include sour cream and cheddar cheese.<br /><br />I chose the basic recipe and used low-fat mayonnaise and green peppers. I also bought some seasoned salt. It’s not something I keep in my cabinet, but I decided to buy it for this salad.<br /><br />This is certainly an easy salad to make. No complicated ingredients, no fancy instructions. Just boil the pasta, cut the ham and peppers and mix it together.<br /><br />I do think it’s important to make the salad at least several hours in advance of your meal time because it is better cold.<br /><br />This salad is very good. I especially love the crunch of the green peppers and the flavor of the creamy dressing. My husband and I enjoyed it for lunch yesterday, so did Anna, who prefers her pasta without the ham. Reggie and I like the ham and ate her share as well!<br /><br />Next time I make it, I will increase the peas (at Anna’s request) from 1 cup to probably 11/2 cups.</span><br />
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<span class="regularText" style="color: black; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Pasta Salad with Ham and Green Peas</span></span></h2>
<span class="regularText" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /><b>1 lb. box rotini pasta, cooked and drained<br /><br />3/4 cup reduced-fat mayonnaise<br /><br />3/4 cup ranch dressing (reduced fat is fine)<br /><br />1 1/2 cups green peas, thawed (not cooked)<br /><br />1/2 cup green bell pepper, chopped<br /><br />1 to 1 1/2 cup chopped ham<br /><br />1/4 to 1/2 teaspoon seasoned salt<br /><br />Cook pasta and drain.</b><br /><br />In a large mixing bowl combine mayonnaise and dressing. With a spoon, mix in remaining ingredients and stir in pasta.<br /><br />Chill before serving.<br /><br /><a href="mailto:lisa@wilsontimes.com" style="color: #04859d; font-weight: bold; text-decoration: none;">lisa@wilsontimes.com</a> | 265-7810</span></td></tr>
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Lisa Battshttp://www.blogger.com/profile/00064893070561095824noreply@blogger.com2tag:blogger.com,1999:blog-618900358987416586.post-25593696646279931202014-10-06T08:23:00.001-04:002014-10-29T09:39:01.533-04:00Love this mild salsa<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaI8b8nBo2lNnY2yYUFSp-ERlFlnW8iCaFffhFE-TpiaxHD5tPMfTx0e33Op3yUvOMC2E0xfaqgc0xQnRw2xm6SBKmlNbOesof3_otzt17s5P3UfMuO_CFEbC2AN7WqxPKKB9HAuQ2VL8/s1600/DSC_0292.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaI8b8nBo2lNnY2yYUFSp-ERlFlnW8iCaFffhFE-TpiaxHD5tPMfTx0e33Op3yUvOMC2E0xfaqgc0xQnRw2xm6SBKmlNbOesof3_otzt17s5P3UfMuO_CFEbC2AN7WqxPKKB9HAuQ2VL8/s1600/DSC_0292.JPG" height="267" width="400" /></a></div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><span class="newsHeadline" style="font-family: Arial, Helvetica, sans-serif; font-size: 28px; font-weight: bold;">LOVE THIS MILD SALSA</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><span class="subHeadline" style="font-family: 'Times New Roman', Times, serif; font-size: 20px; font-style: italic;">Easy recipe, delicious results.</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><span class="byLine" style="color: #a65100; font-family: Arial, Helvetica, sans-serif; font-weight: normal;">By Lisa Boykin Batts Times Life Editor</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">I’ve never liked salsa. Not at all. In fact, when my husband puts salsa on his eggs, I usually go to the other room!</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">My daughter enjoys salsa, just like her dad. She had enjoyed a homemade recipe at her boyfriend’s house, and over the last few months has been making her own as well. Anna experimented several times until she came up with a recipe she really likes. And, here’s the kicker, I like it too!</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">Anna’s salsa is a combination of canned diced tomatoes and tomato sauce, an assortment of bell peppers and sweet onion. The only other ingredients are vinegar, sugar, salt and pepper. This is a mild salsa and doesn’t contain garlic, chilies or cilantro. I think those ingredients are the ones that most offend me in commercial salsas.</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">When Anna makes her salsa, the house smells wonderful as the ingredients simmer for at least 45 minutes.</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">There’s nothing complicated about this recipe. If you have a food processor or food chopper, it’s very simple to make. We have a small chopper, and it works just right for this recipe.</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">On Sunday, while she worked on a sewing project, her dad and I made the salsa. It only takes a few minutes to put together, and we did it with no problem.</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">Once the ingredients had simmered for 20 minutes or so, we spooned a little salsa in a small bowl to cool. Then we tasted it so we could adjust the seasonings. We ended up adding a little more vinegar, sugar, salt and pepper. Each batch you make will be a little different because the peppers will be a different size and have a different flavor each time. That’s our experience, at least.</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">We love keeping bowls of salsa in our refrigerator and eat it with tortilla chips for snack, or even a light lunch.</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">My next goal is to incorporate the salsa in to some recipes. I have to be fast, though, before it’s all eaten!</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><br />
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<a href="mailto:lisa@wilsontimes.com" style="text-decoration: none;"><b>Anna’s Mild Salsa</b><span style="font: normal normal normal 12px/normal Helvetica;"> </span></a></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: x-small;"><a href="mailto:lisa@wilsontimes.com" style="text-decoration: none;"><b>4 15 oz. cans petite diced tomatoes<span style="font: normal normal normal 12px/normal Helvetica;"> </span></b></a></span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: x-small;"><a href="mailto:lisa@wilsontimes.com" style="text-decoration: none;"><b>1 green bell pepper<span style="font: 12.0px Helvetica;"> </span></b></a></span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: x-small;"><a href="mailto:lisa@wilsontimes.com" style="text-decoration: none;"><b>1 red bell pepper<span style="font: 12.0px Helvetica;"> </span></b></a></span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: x-small;"><a href="mailto:lisa@wilsontimes.com" style="text-decoration: none;"><b>1 yellow or orange bell pepper (I used a combination last time)<span style="font: 12.0px Helvetica;"> </span></b></a></span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: x-small;"><a href="mailto:lisa@wilsontimes.com" style="text-decoration: none;"><b>1 sweet onion<span style="font: 12.0px Helvetica;"> </span></b></a></span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: x-small;"><a href="mailto:lisa@wilsontimes.com" style="text-decoration: none;"><b>1 teaspoon salt or to taste<span style="font: normal normal normal 12px/normal Helvetica;"> </span></b></a></span></div>
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<span class="Apple-style-span" style="font-size: x-small;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font: 12.0px Helvetica;"><b><a href="mailto:lisa@wilsontimes.com" style="text-decoration: none;">1/2 teaspoon black pepper or to tast</a>e</b></span></span></div>
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<span class="Apple-style-span" style="font-size: x-small;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font: 12.0px Helvetica;"><b>1/4 to 1/3 cup sugar</b></span></span></div>
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<span class="Apple-style-span" style="font-size: x-small;"><a href="mailto:lisa@wilsontimes.com" style="text-decoration: none;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b>1 cup apple cider vinegar<span style="font: 12.0px Helvetica;"> </span></b></span></a></span><br />
<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b>8 oz. tomato sauce</b></span></span><br />
<a href="mailto:lisa@wilsontimes.com" style="text-decoration: none;"><span class="Apple-style-span" style="font-size: x-small;">Pour tomatoes into large pot and start cooking on low heat.<span style="font: normal normal normal 12px/normal Helvetica;"> </span></span></a><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="mailto:lisa@wilsontimes.com" style="text-decoration: none;"><span class="Apple-style-span" style="font-size: x-small;">Cut peppers and onions into large chunks and chop, in batches, in chopper or food processor until fine. Add to to-<span style="font: 12.0px Helvetica;"> </span></span></a></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="mailto:lisa@wilsontimes.com" style="text-decoration: none;"><span class="Apple-style-span" style="font-size: x-small;">matoes.<span style="font: 12.0px Helvetica;"> </span></span></a></span></div>
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<span class="Apple-style-span" style="font-size: x-small;">Stir in remaining ingredients. Bring to a simmer and let cook, uncovered, for 45 to 60 minutes until thickened and </span></div>
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<span class="Apple-style-span" style="font-size: x-small;">cooked through.<span style="font: 12.0px Helvetica;"> </span></span></div>
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<span class="Apple-style-span" style="font-size: x-small;">After the peppers and onions start to soften, taste a cooled sample of salsa and adjust seasonings accordingly.<span style="font: 12.0px Helvetica;"> </span></span></div>
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<span class="Apple-style-span" style="font-size: x-small;">Anna Batts<span style="font: normal normal normal 12px/normal Helvetica;"> </span></span></div>
<span class="Apple-style-span" style="font-size: 12px; font-weight: bold; text-decoration: none;"><span class="Apple-style-span" style="color: black;">lisa@wilsontimes.com</span></span></a></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"> </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;">| 265-7810</span>Lisa Battshttp://www.blogger.com/profile/00064893070561095824noreply@blogger.com4tag:blogger.com,1999:blog-618900358987416586.post-1247143909011759962014-10-06T08:14:00.000-04:002014-10-17T08:21:13.143-04:00Apple cake season<br /><table cellpadding="0" cellspacing="0" style="width: 610px;"><tbody>
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<span class="regularText" id="textWindow" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><span style="font-size: 1px;"><br /></span><span class="storyDate" style="color: #999999; font-family: Arial, Helvetica, sans-serif;">Tuesday, September 16, 2014 11:04 PM</span><span class="newsHeadline" style="font-family: Arial, Helvetica, sans-serif; font-size: 28px; font-weight: bold;">Apple cake season</span><br /><span class="subHeadline" style="font-family: 'Times New Roman', Times, serif; font-size: 20px; font-style: italic;">Simple recipe a family favorite</span> <br /><br /><span class="byLine" style="color: #a65100; font-family: Arial, Helvetica, sans-serif; font-weight: normal;">By Lisa Boykin Batts Times Life Editor</span> <br /><br /><br />I’ve made apple cake twice in the last two weeks because, quite honestly, my family can’t get enough of it!<br /><br />This simple snack cake has been a favorite go-to recipe of mine for years. Funny thing though, it wasn’t until last week that I actually made it correctly.<br /><br />My sister, Susan, gave me this recipe years ago. And I might have shared it in my column before, but it’s worth repeating.<br /><br />There are only a few simple ingredients in this cake and very easy directions. Problem is, I never paid close attention to that first step.<br /><br />After the apples are peeled and diced, they are mixed with sugar. Then they are supposed to rest for at least 30 minutes. In the past, I have left the apples resting in the sugar for as long as it took me to cut the pecans and assemble the other ingredients. In other words, not long enough.<br /><br />But last week, I cut the apples at least 30 minutes before I started assembling the other ingredients. When I came back to my bowl of diced Granny Smith apples, I found a thick syrup had formed. Who knew? I know that happens with strawberries, but I had never waited long enough for the apples to form this yummy syrup.<br /><br />Well, I couldn’t wait to mix that cake and get it in the oven because I knew good things would happen.<br /><br />And, sure enough, the extra moisture from that thick apple syrup made my cake even better!<br /><br />So what makes this cake so good? For me it’s the combination of pecans with the apples that are cut into not-too-small dices so that they retain their flavor and texture when you bite into them. And the cinnamon just makes it all magic! I also love the pretty cinnamon color of this cake.<br /><br />Susan’s apple cake is delicious hot from the oven, and it’s delicious cold the next morning when you are sitting at your desk working and really need a snack!<br /><br /><a href="mailto:lisa@wilsontimes.com" style="color: #04859d; font-weight: bold; text-decoration: none;">lisa@wilsontimes.com</a> | 265-7810</span><br />
<h2>
<span class="regularText" style="color: black; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Susan’s Apple Cake </span></span></h2>
<span class="regularText" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><b><br />2 cups peeled and diced Granny Smith apples<br /><br />3/4 cup sugar<br /><br />1/4 cup oil<br /><br />1 egg beaten<br /><br />1 cup self-rising flour*<br /><br />1 teaspoon cinnamon<br /><br />1 teaspoon vanilla </b><br />1/2 cup chopped pecans or walnuts<br /><br />Combine apples and sugar in a large bowl and let stand at least 30 minutes until syrup forms. Add remaining ingredients and stir until combined. Pour into well-greased 8-inch square baking pan (or one lined with parchment paper). Bake at 350 degrees for about 36 minutes.<br /><br />Recipe doubles easily.<br /><br />My sister, Susan Boykin Hoffman, makes this with all-purpose flour, adding 1 teaspoon baking soda and ¼ teaspoon salt. She uses walnuts. I use pecans.</span></td></tr>
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Lisa Battshttp://www.blogger.com/profile/00064893070561095824noreply@blogger.com0tag:blogger.com,1999:blog-618900358987416586.post-64524845390586366222014-10-06T08:12:00.002-04:002014-10-17T08:21:27.162-04:00Pumpkin muffins quick and easy<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhawCOl9SsyjSCox67nsOjfk8NceSkHsnJxnk2dZhLAPB262SDXrBVa95CqEwAg6sv3QfsQl8Nj9FFNUJKyDPHmI5O4S53Ywc2ul8LY02_1Q9MF_6WLDID_dxWI34PU9WiCdAnBO4J3r-o/s1600/DSC_0011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhawCOl9SsyjSCox67nsOjfk8NceSkHsnJxnk2dZhLAPB262SDXrBVa95CqEwAg6sv3QfsQl8Nj9FFNUJKyDPHmI5O4S53Ywc2ul8LY02_1Q9MF_6WLDID_dxWI34PU9WiCdAnBO4J3r-o/s1600/DSC_0011.JPG" height="400" width="267" /></a></div>
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<tr><td><span class="regularText" id="textWindow" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><span class="newsHeadline" style="font-family: Arial, Helvetica, sans-serif; font-size: 28px; font-weight: bold;">Think autumn!</span><br /><span class="subHeadline" style="font-family: 'Times New Roman', Times, serif; font-size: 20px; font-style: italic;">Pumpkin muffins quick and easy</span> <br /><br /><span class="byLine" style="color: #a65100; font-family: Arial, Helvetica, sans-serif; font-weight: normal;">By Lisa Boykin Batts Times Life Editor</span> <br /><br /><br />Somehow we have raced through 2014, and it’s already pumpkin pie spice season again!<br /><br />I’m not a coffee-drinker, so I’ve escaped the pumpkin spice latte craze, but I do love the yummy combination of cinnamon, cloves, nutmeg and allspice. I use these ingredients often in pumpkin or sweet potato pies, muffins and quick breads.<br /><br />Over Labor Day weekend, I decided to bring a little bit of autumn into our home and made a batch of pumpkin muffins. I’ve made several pumpkin muffin recipes over the years, including one in this column that is made with two ingredients: spice cake mix and a can of pumpkin. (Baked at 350 degrees for 15 minutes.)<br /><br />But for this recipe, I pulled out our favorite pumpkin apple bread recipe and made a few changes. I wanted something easy, so I decided I’d make my muffins without the crumb topping. I also used pumpkin pie spice rather than add the spices separately. It was easier, yes, but I’m not sure it was the best way. I smelled the dry ingredients, after mixing in the pumpkin pie spice, and decided to add a little bit of ground cloves. Next time I make these, I will probably just add the individual spices. That being said, the muffins are still delicious with the pumpkin pie spice blend! And if you don’t have cinnamon, nutmeg, cloves and allspice, it would certainly be cheaper just to buy a jar of pumpkin pie spice.<br /><br />My daughter requested that her muffins be made without the apple. I scooped the first dozen muffins into the pan before mixing in the chopped apple. I liked the muffins with the apple, but they did not crown the way the others did. The ones without apple were definitely prettier! Also, I used a gala apple, and it was very sweet. Next time, I will stick to the original pumpkin apple bread recipe and use the tart Granny Smith.<br /><br />Instead of apple, you could mix in raisins, craisins, nuts or a combination.<br /><br />Before I baked my muffins, I gave them a generous coating of cinnamon sugar.<br /><br />I’ve enjoyed eating the pumpkin muffins the last few days, especially as a mid-morning snack.</span><br />
<h2>
<span class="regularText" style="color: black; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Pumpkin Muffins </span></span></h2>
<span class="regularText" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /><b>3 cups self-rising flour<br /><br />11/2 teaspoons cinnamon*<br /><br />1 teaspoon nutmeg<br /><br />1 teaspoon ground cloves<br /><br />1/4 teaspoon ground allspice<br /><br />1 cup granulated sugar<br /><br />1 cup brown sugar, packed<br /><br />1 16-oz. can solid-pack pumpkin<br /><br />1/4 cup vegetable oil<br /><br />4 large eggs, beaten lightly<br /><br />2 Granny Smith apples, peeled and chopped (about 2 cups)<br /><br />Cinnamon sugar </b><br />Preheat oven to 350 degrees. Prepare muffin pan with baking spray for 2 dozen muffins.<br /><br />In a large bowl, mix flour, spices and sugars. Stir in pumpkin, oil and eggs until combined. Fold in apples.<br /><br />Scoop batter into muffin pan. Sprinkle muffins with cinnamon sugar.<br /><br />Bake at 350 degrees for 20 to 25 minute depending on size of muffin cups.<br /><br />Makes 2 dozen muffins.<br /><br />*Instead of adding cinnamon, nutmeg, cloves and allspice, use 2 tablespoons plus 1 teaspoon of pumpkin pie spice. When I did this, I added in an extra 1/4 teaspoon ground cloves as well.</span></td></tr>
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Lisa Battshttp://www.blogger.com/profile/00064893070561095824noreply@blogger.com0tag:blogger.com,1999:blog-618900358987416586.post-28549612989199425962014-09-03T10:38:00.002-04:002014-10-17T08:21:41.291-04:00Easy steak and gravy<table cellpadding="0" cellspacing="0" style="width: 610px;"><tbody>
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<span class="regularText" id="textWindow" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><span style="font-size: 1px;"><br /></span><span class="storyDate" style="color: #999999; font-family: Arial, Helvetica, sans-serif;">Tuesday, August 26, 2014 10:18 PM</span><span class="newsHeadline" style="font-family: Arial, Helvetica, sans-serif; font-size: 28px; font-weight: bold;"><br /></span></span><br />
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<span class="regularText" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><span class="newsHeadline" style="font-family: Arial, Helvetica, sans-serif; font-size: 28px; font-weight: bold;">Easy steak and gravy</span><br /><span class="subHeadline" style="font-family: 'Times New Roman', Times, serif; font-size: 20px; font-style: italic;">You don't cook? This is a good recipe to try</span> <br /><br /><span class="byLine" style="color: #a65100; font-family: Arial, Helvetica, sans-serif; font-weight: normal;">By Lisa Boykin Batts Times Life Editor</span><br /><br /><br />I’ve never been one to create many new recipes. I’m more of an adapter. I find something I like and change it to suit our tastes.<br /><br />But every now and then I think of something new or different.<br /><br />For several months I wanted to make an easy slow cooker recipe that I had in mind. I wanted a simple steak dish made with lots of gravy and served with mashed potatoes or rice. I would dress it up with some onions and Worchestershire sauce.<br /><br />Quite often I’d see top sirloin steaks reduced at my grocery store. I knew that cut would be perfect for the dish I had in mind, and why not try it when they were cheap? But the timing was never right for months. I needed to make my meal on a night when it was just my husband and me eating. It wouldn’t be a favorite with my daughter, I was sure, and my steak-loving son has moved out.<br /><br />I finally had the opportunity to make my steak dish. I was in the grocery store early one morning, and the boneless top sirloins had been reduced. I purchased a steak just under 1 pound for less than $5 along with a can of cream of mushroom soup — reduced fat and sodium. I had the other ingredients at home.<br /><br />I decided to sear my steak in a hot pan with a little butter, but first I added a some salt and pepper. I put the browned steak into the slow cooker and topped it with a can of cream of mushroom soup. I added several dashes of Worchestershire sauce (didn’t measure) and threw in a handful of onions. Again, I didn’t measure.<br /><br />The first few times I made this I was going to be at home while it cooked, so I set the slow cooker on high for an hour before turning it to low. When I made it again Sunday afternoon, I just put it on low for the entire cooking time of around 5 hours. Both ways produced the same result: a deliciously tender steak with lots of yummy, thick gravy. We both loved it!<br /><br />I’ve served this steak with mashed potatoes, and it’s so good together. But on Sunday, I wanted an easy dish that didn’t require peeling potatoes, so I bought a pouch of long grain and wild rice and heated it in the microwave. It was a wonderful side dish as well, served with some green beans.<br /><br />This has become a favorite main dish for my family, including my son. And it’s the perfect dish to prepare at lunchtime because it can cook all afternoon and be ready at suppertime.<br /><br />If you want an easy, satisfying dish, I highly recommend this easy slow cooker steak.<br /><br />For you folks who tell me you can’t cook, I challenge you to try this. If you don’t want to sear the meat first, just throw it in the slow cooker! And if you don’t want to slice an onion, leave it out or buy frozen chopped onions. I promise this is easy!</span><br />
<h3>
<span class="regularText" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: small;">Easy Slow Cooker Steak</span></h3>
<span class="regularText" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /><b>1 top sirloin steak, around 1 pound or less<br /><br />1 can cream of mushroom soup (I use Healthy Request Campbell’s)<br /><br />Worchestershire sauce<br /><br />Chopped or sliced onions</b><br /><br />Season steak with salt and pepper on both sides. Place pan or skillet on stovetop and heat until very hot. Add steak, cooking briefly on each side to brown. (This step can be omitted.)<br /><br />Add steak to crock and top with soup. Add several dashes of Worchestershire sauce and a handful of onions.<br /><br />Cook on low heat for 4 to 5 hours, depending on how thick the steak is, or on high for the first hour and then on low. Steak should be fork tender and cooked through when done.<br /><br />Serve with mashed potatoes or rice to take advantage of the delicious gravy this makes.</span></td></tr>
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Lisa Battshttp://www.blogger.com/profile/00064893070561095824noreply@blogger.com0tag:blogger.com,1999:blog-618900358987416586.post-84140469536068878962014-09-03T10:38:00.001-04:002014-09-03T10:40:53.251-04:00<div class="separator" style="clear: both; text-align: center;">
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<tr><td><span class="regularText" id="textWindow" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><span class="newsHeadline" style="font-family: Arial, Helvetica, sans-serif; font-size: 28px; font-weight: bold;">Think autumn!</span><br /><span class="subHeadline" style="font-family: 'Times New Roman', Times, serif; font-size: 20px; font-style: italic;">Pumpkin muffins quick and easy</span><br /><br /><span class="byLine" style="color: #a65100; font-family: Arial, Helvetica, sans-serif; font-weight: normal;">By Lisa Boykin Batts Times Life Editor</span> <br /><br /><br />Somehow we have raced through 2014, and it’s already pumpkin pie spice season again!<br /><br />I’m not a coffee-drinker, so I’ve escaped the pumpkin spice latte craze, but I do love the yummy combination of cinnamon, cloves, nutmeg and allspice. I use these ingredients often in pumpkin or sweet potato pies, muffins and quick breads.<br /><br />Over Labor Day weekend, I decided to bring a little bit of autumn into our home and made a batch of pumpkin muffins. I’ve made several pumpkin muffin recipes over the years, including one in this column that is made with two ingredients: spice cake mix and a can of pumpkin. (Baked at 350 degrees for 15 minutes.)<br /><br />But for this recipe, I pulled out our favorite pumpkin apple bread recipe and made a few changes. I wanted something easy, so I decided I’d make my muffins without the crumb topping. I also used pumpkin pie spice rather than add the spices separately. It was easier, yes, but I’m not sure it was the best way. I smelled the dry ingredients, after mixing in the pumpkin pie spice, and decided to add a little bit of ground cloves. Next time I make these, I will probably just add the individual spices. That being said, the muffins are still delicious with the pumpkin pie spice blend! And if you don’t have cinnamon, nutmeg, cloves and allspice, it would certainly be cheaper just to buy a jar of pumpkin pie spice.<br /><br />My daughter requested that her muffins be made without the apple. I scooped the first dozen muffins into the pan before mixing in the chopped apple. I liked the muffins with the apple, but they did not crown the way the others did. The ones without apple were definitely prettier! Also, I used a gala apple, and it was very sweet. Next time, I will stick to the original pumpkin apple bread recipe and use the tart Granny Smith.<br /><br />Instead of apple, you could mix in raisins, craisins, nuts or a combination.<br /><br />Before I baked my muffins, I gave them a generous coating of cinnamon sugar.<br /><br />I’ve enjoyed eating the pumpkin muffins the last few days, especially as a mid-morning snack.</span><br />
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<span class="regularText" style="color: black; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Pumpkin Muffins</span></span></h3>
<span class="regularText" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /><b>3 cups self-rising flour<br /><br />11/2 teaspoons cinnamon*<br /><br />1 teaspoon nutmeg<br /><br />1 teaspoon ground cloves<br /><br />1/4 teaspoon ground allspice<br /><br />1 cup granulated sugar<br /><br />1 cup brown sugar, packed<br /><br />1 16-oz. can solid-pack pumpkin<br /><br />1/4 cup vegetable oil<br /><br />4 large eggs, beaten lightly<br /><br />2 Granny Smith apples, peeled and chopped (about 2 cups)<br /><br />Cinnamon sugar </b><br />Preheat oven to 350 degrees. Prepare muffin pan with baking spray for 2 dozen muffins.<br /><br />In a large bowl, mix flour, spices and sugars. Stir in pumpkin, oil and eggs until combined. Fold in apples.<br /><br />Scoop batter into muffin pan. Sprinkle muffins with cinnamon sugar.<br /><br />Bake at 350 degrees for 20 to 25 minute depending on size of muffin cups.<br /><br />Makes 2 dozen muffins.<br /><br />*Instead of adding cinnamon, nutmeg, cloves and allspice, use 2 tablespoons plus 1 teaspoon of pumpkin pie spice. When I did this, I added in an extra 1/4 teaspoon ground cloves as well.</span></td></tr>
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Lisa Battshttp://www.blogger.com/profile/00064893070561095824noreply@blogger.com0tag:blogger.com,1999:blog-618900358987416586.post-30226363585339984732014-08-29T09:55:00.002-04:002014-08-29T09:55:37.294-04:00Slow Cooker Steak and Gravy<div class="separator" style="clear: both; text-align: center;">
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<span class="regularText" id="textWindow" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><span style="font-size: 1px;"><br /></span><span class="storyDate" style="color: #999999; font-family: Arial, Helvetica, sans-serif;">Tuesday, August 26, 2014 10:18 PM</span><span class="newsHeadline" style="font-family: Arial, Helvetica, sans-serif; font-size: 28px; font-weight: bold;">Easy steak and gravy</span><br /><span class="subHeadline" style="font-family: 'Times New Roman', Times, serif; font-size: 20px; font-style: italic;">You don't cook? This is a good recipe to try</span> <br /><br /><span class="byLine" style="color: #a65100; font-family: Arial, Helvetica, sans-serif; font-weight: normal;">By Lisa Boykin Batts Times Life Editor</span><br /><br /><br />I’ve never been one to create many new recipes. I’m more of an adapter. I find something I like and change it to suit our tastes.<br /><br />But every now and then I think of something new or different.<br /><br />For several months I wanted to make an easy slow cooker recipe that I had in mind. I wanted a simple steak dish made with lots of gravy and served with mashed potatoes or rice. I would dress it up with some onions and Worchestershire sauce.<br /><br />Quite often I’d see top sirloin steaks reduced at my grocery store. I knew that cut would be perfect for the dish I had in mind, and why not try it when they were cheap? But the timing was never right for months. I needed to make my meal on a night when it was just my husband and me eating. It wouldn’t be a favorite with my daughter, I was sure, and my steak-loving son has moved out.<br /><br />I finally had the opportunity to make my steak dish. I was in the grocery store early one morning, and the boneless top sirloins had been reduced. I purchased a steak just under 1 pound for less than $5 along with a can of cream of mushroom soup — reduced fat and sodium. I had the other ingredients at home.<br /><br />I decided to sear my steak in a hot pan with a little butter, but first I added a some salt and pepper. I put the browned steak into the slow cooker and topped it with a can of cream of mushroom soup. I added several dashes of Worchestershire sauce (didn’t measure) and threw in a handful of onions. Again, I didn’t measure.<br /><br />The first few times I made this I was going to be at home while it cooked, so I set the slow cooker on high for an hour before turning it to low. When I made it again Sunday afternoon, I just put it on low for the entire cooking time of around 5 hours. Both ways produced the same result: a deliciously tender steak with lots of yummy, thick gravy. We both loved it!<br /><br />I’ve served this steak with mashed potatoes, and it’s so good together. But on Sunday, I wanted an easy dish that didn’t require peeling potatoes, so I bought a pouch of long grain and wild rice and heated it in the microwave. It was a wonderful side dish as well, served with some green beans.<br /><br />This has become a favorite main dish for my family, including my son. And it’s the perfect dish to prepare at lunchtime because it can cook all afternoon and be ready at suppertime.<br /><br />If you want an easy, satisfying dish, I highly recommend this easy slow cooker steak.<br /><br />For you folks who tell me you can’t cook, I challenge you to try this. If you don’t want to sear the meat first, just throw it in the slow cooker! And if you don’t want to slice an onion, leave it out or buy frozen chopped onions. I promise this is easy!</span><br />
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<span class="regularText" style="color: black; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Easy Slow Cooker Steak </span></span></h2>
<span class="regularText" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /><b>1 top sirloin steak, around 1 pound or less<br /><br />1 can cream of mushroom soup (I use Healthy Request Campbell’s)<br /><br />Worchestershire sauce<br /><br />Chopped or sliced onions </b><br /><br />Season steak with salt and pepper on both sides. Place pan or skillet on stovetop and heat until very hot. Add steak, cooking briefly on each side to brown. (This step can be omitted.)<br /><br />Add steak to crock and top with soup. Add several dashes of Worchestershire sauce and a handful of onions.<br /><br />Cook on low heat for 4 to 5 hours, depending on how thick the steak is, or on high for the first hour and then on low. Steak should be fork tender and cooked through when done.<br /><br />Serve with mashed potatoes or rice to take advantage of the delicious gravy this makes.</span></td></tr>
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Lisa Battshttp://www.blogger.com/profile/00064893070561095824noreply@blogger.com0tag:blogger.com,1999:blog-618900358987416586.post-82438945172387673642014-08-20T08:53:00.002-04:002014-08-20T08:53:45.953-04:00Breakfast at school and some muffins<table cellpadding="0" cellspacing="0" style="width: 610px;"><tbody>
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<br /><span class="subHeadline" style="font-family: 'Times New Roman', Times, serif; font-size: 20px; font-style: italic;">Elementary students will eat free this year</span> <br /><br /><span class="byLine" style="color: #a65100; font-family: Arial, Helvetica, sans-serif; font-weight: normal;">By Lisa Boykin Batts Times Life Editor</span> <br /><br /><br />Breakfast will involve a very different routine this year for public school elementary students.<br /><br />All students in grades kindergarten through five will be offered a free breakfast in their classroom.<br /><br />That’s approximately 6,800 students, said Cindy Bailey, director of child nutrition.<br /><br />I have a granddaughter starting kindergarten next week, and we’ve been talking about how she will eat lunch in her classroom each day. It’s the same routine she’s used to at daycare.<br /><br />On Saturday, at the Back-to-School Fair, we got to sample two of the breakfast items she will be eating — blueberry bread and a goody bun (think honey bun) made with whole grains. I’m happy to report that both were delicious!<br /><br />Each morning by 7:30, lunchroom staff will deliver breakfast to the classroom in insulated bags to keep the entree warm. Children will go straight to their classrooms starting at 7:40.<br /><br />Those students who want to eat will choose between an entree, fruit, fruit juice and milk and will eat it at their desk. The option will be three out of four foods, with 1/2 cup of fruit required as one of the choices.<br /><br />The teacher will take note of which students participate.<br /><br />At 8 o’clock, breakfast will be over, and the teacher will put the insulated bags in the hallway for pickup. A student helper will take breakfast trash to specially marked trash cans centrally located on the hallways. Lunchroom staff will pick up the bags and trash cans within 15 to 20 minutes, Bailey said.<br /><br />The entrees will rotate between such items as cereal, cinni minis, breakfast pizza, sausage biscuit, pizza bagel and sunrise sandwich, which is flat bread with eggs, cheese and turkey sausage. Fruit is an option each day and could be a flavored applesauce, strawberries or peaches in a sealed cup.<br /><br />Bailey said cafeteria staff will notice which items are popular in each class and tailor what they send down each day. For instance, one class might choose more fruit cups than fruit juice.<br /><br />If a child says he only wants milk, teachers will encourage him to eat something as well, Bailey said.<br /><br />"The whole point is to provide a healthy, nutritious meal to the students so that they are full and can concentrate now on instruction.”<br /><br />The free breakfast meets nutritional guidelines for whole grains and low-fat and has appropriate calories for the age group, she said.<br /><br />Bailey was pleased with how well the foods were received Saturday morning at Jones Elementary during the Back to School Fair. Breakfast food was also sampled at five elementary schools last year for student acceptance.<br /><br />Elementary school students are offered a free breakfast and lunch this year through a U.S. Department of Agriculture program that assists high poverty communities. The program is known as Community Eligibility Provision and is a provision of the Healthy, Hungry-Free Kids Act of 2010. Elementary school students will continue eating lunch in the cafeteria.<br /><br />I love breakfast foods and think I would enjoy every entree on the menu. But these items won’t be served at my office or yours! As families are gearing up for back-to-school for the whole family, I thought I’d share two recipes that my sister and I use all the time. I have probably shared versions of these muffin recipes before, but here they are again, updated slightly by my sister, Susan.<br /><br />I just finished eating a chocolate chip muffin, which is one of my very favorite morning snack treats. And I cooked a small ham Monday, so I will be making ham and cheese muffins before the week is out! There is no telling how many times my mother, aunt, cousins, sister and I have made these ham and cheese muffins in the last 20-plus years!<br /><br /><a href="mailto:lisa@wilsontimes.com" style="color: #04859d; font-weight: bold; text-decoration: none;">lisa@wilsontimes.com</a> | 265-7810<br /></span><div class="separator" style="clear: both; text-align: center;">
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<span class="regularText" style="color: black; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Ham and Cheese Muffins </span></span></h2>
<span class="regularText" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br />1 3/4 cups self-rising flour<br /><br />1/4 cup sugar<br /><br />1 beaten egg<br /><br />3/4 cup skim milk<br /><br />1/4 cup canola oil<br /><br />1/4 pound thinly sliced deli ham, stacked, cut in strips then squares (or ham cubes if you have leftovers)<br /><br />1 cup cubed or shredded sharp cheddar cheese (can use more, if desired)<br /><br />Preheat oven to 350 degrees. Prepare muffin pan with baking spray.<br /><br />Mix dry ingredients. Make well in center and add egg, milk and canola oil. Stir until moistened, then mix in ham and cheese.<br /><br />Scoop into muffin tin.<br /><br />Bake at 350 degrees for 25 minutes.<br /><br />Makes 1 dozen muffins.<br /></span><h2>
<span class="regularText" style="color: black; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Chocolate Chip Muffins </span></span></h2>
<span class="regularText" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br />2 cups unbleached all-purpose flour*<br /><br />11/2 teaspoons baking powder<br /><br />1/2 teasoon baking soda<br /><br />3/4 teaspoon salt<br /><br />3/4 cup sugar<br /><br />1 beaten egg<br /><br />1/4 cup canola oil<br /><br />3/4 cup skim milk<br /><br />1 teaspoon vanilla<br /><br />1 cup semi-sweet chocolate chips<br /><br />Preheat oven to 400 degrees. Prepare muffin pan with baking spray.<br /><br />Mix dry ingredients to combine. With spoon, make a well in center and add egg, oil, milk and vanilla. Stir until moistened, then mix in chocolate chips.<br /><br />Scoop into muffin tin. Sprinkle a little sugar on top if desired.<br /><br />Bake at 400 for 17 minutes.<br /><br />Makes 1 dozen muffins.<br /><br />* I use self-rising flour and omit baking power, baking soda salt. When I made these this week, I used original almond milk.<br /><br />Susan Hoffman/Lisa Batts<br /></span></td></tr>
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Lisa Battshttp://www.blogger.com/profile/00064893070561095824noreply@blogger.com0tag:blogger.com,1999:blog-618900358987416586.post-53140568358335511412014-08-13T11:10:00.001-04:002014-08-13T11:10:05.475-04:00slow cooker roast<div class="separator" style="clear: both; text-align: center;">
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<span class="regularText" id="textWindow" style="color: black; font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 1px;"><br /></span><span class="storyDate" style="color: #999999; font-family: Arial, Helvetica, sans-serif; font-size: 12px;">Tuesday, August 12, 2014 11:56 PM<br /></span><span class="newsHeadline" style="font-family: Arial, Helvetica, sans-serif; font-size: 28px; font-weight: bold;">Slow cooker pork roast</span><span class="Apple-style-span" style="font-size: 12px;"> </span><br /><span class="subHeadline" style="font-family: 'Times New Roman', Times, serif; font-size: 20px; font-style: italic;">Be sure to make plenty for leftovers</span> <br /><br /><span class="byLine" style="color: #a65100; font-family: Arial, Helvetica, sans-serif; font-size: 12px; font-weight: normal;">By Lisa Boykin Batts Times Life Editor</span><span class="Apple-style-span" style="font-size: 12px;"> </span><br /><br /><br /><span class="Apple-style-span" style="font-size: 12px;">So many slow cooker recipes start with these basic steps: Brown meat, place in slow cooker, cover with a sauce and cook on low. </span><br /><br /><span class="Apple-style-span" style="font-size: 12px;">I’ve done this many times with different cuts of beef over the years, but not so much with pork. There was a pork chop recipe (in fact, it was the first recipe I put in my food column), but I haven’t made that in years. </span><br /><br /><span class="Apple-style-span" style="font-size: 12px;">Last Christmas, my sister gave me a subscription to Allrecipes magazine. I’ve loved the magazine and have made a number of recipes, including one for pork ribs that simmer in the slow cooker. We loved that recipe and have made it several times. We liked it so much that I decided to try a slightly different version and use a pork roast. </span><br /><br /><span class="Apple-style-span" style="font-size: 12px;">I bought a pork loin rib roast, about 2 to 21/2 pounds, for my cooking experiment. After adding salt and pepper, I cooked it in the oven on high heat for 10 minutes on each side. This gave the roast a nice color and cooked edges that ended up being my favorite part of the meal! </span><br /><br /><span class="Apple-style-span" style="font-size: 12px;">Once the roast was browned, I placed it in the slow cooker and covered it with a delicious sauce. The barbecue sauce I made is a cross between one my son used to make years ago when he was helping me cook and the Allrecipes version. </span><br /><br /><span class="Apple-style-span" style="font-size: 12px;">At first, I was worried that I had added too much sauce to this roast because it almost covered it. But I was glad to have the barbecue sauce for the leftovers we used the next few days. If you didn’t want to make your own sauce, I’m sure the recipe would be delicious with a favorite bottled sauce as well. </span><br /><br /><span class="Apple-style-span" style="font-size: 12px;">I cooked the roast on high for about an hour before turning it to low and letting it cook for another 5 or 6 hours. The house smelled so good! </span><br /><br /><span class="Apple-style-span" style="font-size: 12px;">I made cubed potatoes, just like Mama used to make, and a pot of field peas, and my husband and I feasted on our delicious comfort food meal. </span><br /><br /><span class="Apple-style-span" style="font-size: 12px;">The next day, I made sandwiches for us. Instead of shredding the meat, I was able to cut it in thin slices. I put the meat in sandwich rolls and poured sauce on top. It was so good! I’m always thinking ahead when I cook and try to make enough for leftovers! </span><br /><br /><b>Slow Cooker Barbecue Pork Roast </b><br /><b><span class="Apple-style-span" style="font-size: 12px;">Pork loin rib end roast, (mine was around 21/2 pounds) </span><br /><br /><span class="Apple-style-span" style="font-size: 12px;">Salt and pepper to taste </span><br /><br /><span class="Apple-style-span" style="font-size: 12px;">Barbecue sauce: </span><br /><br /><span class="Apple-style-span" style="font-size: 12px;">12 oz. bottle chili sauce (look for it with the ketchup at the grocery store) </span><br /><br /><span class="Apple-style-span" style="font-size: 12px;">1 cup ketchup </span><br /><br /><span class="Apple-style-span" style="font-size: 12px;">1/2 cup apple cider vinegar </span><br /><br /><span class="Apple-style-span" style="font-size: 12px;">2 tablespoons Worchestershire sauce </span><br /><br /><span class="Apple-style-span" style="font-size: 12px;">1/2 cup brown sugar </span><br /><br /><span class="Apple-style-span" style="font-size: 12px;">Salt and pepper to taste </span></b><br /><br /><span class="Apple-style-span" style="font-size: 12px;">Preheat oven to 400 degrees. </span><br /><br /><span class="Apple-style-span" style="font-size: 12px;">Salt and pepper roast and place on baking pan lined with foil (for easy clean up). Cook 10 minutes on each side to brown. </span><br /><br /><span class="Apple-style-span" style="font-size: 12px;">While the roast cooks, mix the sauce ingredients. </span><br /><br /><span class="Apple-style-span" style="font-size: 12px;">Place roast in slow cooker and pour sauce over top. Cook on low for 7 to 8 hours. If you are home, you can cook on high for the first hour and cut the cooking time a little.</span></span></td></tr>
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Lisa Battshttp://www.blogger.com/profile/00064893070561095824noreply@blogger.com0tag:blogger.com,1999:blog-618900358987416586.post-84329247969782412662014-08-08T14:03:00.002-04:002014-08-08T14:04:05.160-04:00Georgia peach pound cake<div class="separator" style="clear: both; text-align: center;">
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<tr><td><span class="regularText" id="textWindow" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><span style="font-size: 1px;"><br /></span><span class="storyDate" style="color: #999999; font-family: Arial, Helvetica, sans-serif;">Thursday, August 07, 2014 9:33 AM</span><span class="newsHeadline" style="font-family: Arial, Helvetica, sans-serif; font-size: 28px; font-weight: bold;">Just add peaches</span><br /><span class="subHeadline" style="font-family: 'Times New Roman', Times, serif; font-size: 20px; font-style: italic;">Buttery pound cake a real treat</span> <br /><br /><span class="byLine" style="color: #a65100; font-family: Arial, Helvetica, sans-serif; font-weight: normal;">By Lisa Boykin Batts Times Life Editor</span><br /><br /><br />I love peaches. In fact, I’ve probably had at least two a day for the last month.<br /><br />I’ve bought more than my share from local grocery stores but was thrilled when my cousin Martha Cayton brought me a small basketful from a favorite South Carolina peach farm recently. They were so good!<br /><br />This year, I’ve been enjoying them two new ways. For breakfast or bedtime snack, I fill a small bowl with granola, slice a peach over the top and add some milk. Yum, yum, yum! I also have followed Martha’s suggestion and eaten fresh peaches with vanilla Greek yogurt topped with granola. I’ve mixed in fresh blueberries when I’ve had them. Martha said the treat was like eating a sundae; and I agree! I’ve taken this to work with me several times, and I love it for a mid-morning snack.<br /><br />But I went a less-healthy route this weekend and made a delicious peach pound cake.<br /><br />There are many versions of this cake on the Internet called Georgia peach pound cake. It’s a basic pound cake recipe, rich with butter and plenty of sugar, with fresh, diced peaches mixed into the thick batter.<br /><br />There’s nothing complicated about this easy recipe. Just make the batter, spoon it into the Bundt pan and bake. The only twist is the pan preparation. The recipe says to grease the pan with 2 tablespoons of butter, then coat with 1⁄4 cup of sugar. I don’t always follow this step in recipes and use a non-stick spray instead, but this time I buttered and sugared as instructed. The cake came out of the pan just fine and was nice and buttery on the outside with a little bit of a crunch from the sugar.<br /><br />I did, however, decide to take the 2 tablespoons of butter out of the 2 sticks the recipe calls for in the batter. That meant I had 2 tablespoons less in the cake batter, but I promise you it is not missed! The three peaches I cut up also added up to 21⁄2 cups of peaches, which is more than is called for, but I added it all in.<br /><br />The only other change I made was in the sugar. Each time I measured out a cup for the 2-cup sugar ingredient, I made sure it was a scant cup.<br /><br />I made this cake Saturday night, and I’m sitting at my desk now, on Monday, nibbling on it. I really think it’s better today than it was warm from the oven. The dense texture and buttery flavor are the traditional pound cake traits we all know and love with an unexpected, but delightful, burst of peach mixed in.<br /><br /><a href="mailto:lisa@wilsontimes.com" style="color: #04859d; font-weight: bold; text-decoration: none;">lisa@wilsontimes.com</a> | 265-7810</span><br />
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<span class="regularText" style="color: black; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Peach Pound Cake </span></span></h2>
<span class="regularText" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br />1 cup plus 2 tablespoons butter, divided*<br /><br />21⁄4 cup sugar, divided<br /><br />4 eggs<br /><br />1 teaspoon vanilla<br /><br />3 cup all-purpose flour, divided<br /><br />1 teaspoon baking powder<br /><br />1⁄2 teaspoon salt<br /><br />2 cup chopped, fresh peaches<br /><br />Grease a 10-inch tube pan with 2 tablespoons butter. Sprinkle pan with 1⁄4 cup sugar. Cream remaining butter; gradually add remaining sugar, beating well. Add eggs, one at a time, beating well after each addition. Add vanilla and mix well. Combine 23⁄4 cups flour, baking powder and salt; gradually add to creamed mixture, beating until well blended. Dredge peaches with remaining 1⁄4 cup flour. Fold peaches into batter. Pour batter into prepared pan. Bake 325 degrees for 1 hour 10 minutes. Remove from pan and cool completely. Yields 16 servings.<br /><br /><b>Georgia Peach Council </b><br />* I used a total of 1 cup (or 2 sticks) of butter. I used 2 tablespoons of butter to grease my Bundt pan and used the rest for the batter. I also cut up 3 peaches that yielded around 21⁄2 cups of peaches and used them all. I also used a little less sugar than called for.</span></td></tr>
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Lisa Battshttp://www.blogger.com/profile/00064893070561095824noreply@blogger.com2tag:blogger.com,1999:blog-618900358987416586.post-22973113807077035172014-07-31T14:54:00.003-04:002014-08-08T14:04:15.819-04:00Summer pasta<div class="separator" style="clear: both; text-align: center;">
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<span class="regularText" id="textWindow" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><span style="font-size: 1px;"><br /></span><span class="storyDate" style="color: #999999; font-family: Arial, Helvetica, sans-serif;">Tuesday, July 29, 2014 11:19 PM</span><span class="newsHeadline" style="font-family: Arial, Helvetica, sans-serif; font-size: 28px; font-weight: bold;">Summer pasta</span><br /><span class="subHeadline" style="font-family: 'Times New Roman', Times, serif; font-size: 20px; font-style: italic;">Delicious way to use cherry tomatoes and basil</span> <br /><br /><span class="byLine" style="color: #a65100; font-family: Arial, Helvetica, sans-serif; font-weight: normal;">By Lisa Boykin Batts Times Life Editor</span><br /><br /><br />It took more than a week to collect enough cherry tomatoes to make a new pasta dish.<br /><br />My granddaughter kept a close watch on our two plants and picked the bright red tomatoes as soon as they got ripe and added them to the others in the kitchen.<br /><br />As soon as I had a pint, I decided it was time to make Ina Garten’s summer garden pasta. I had watched her make the dish on “Barefoot Contessa” earlier this summer and really wanted to try it. I was intrigued with how the combined tomatoes, basil, garlic, salt and olive oil just sit on the counter for 4 hours to make the sauce for this recipe.<br /><br />My one pint is only a quarter of what a full recipe calls for, but with the quartered recipe I was able to make plenty for a side dish at lunch a few days this week. It could have also been a main dish for two!<br /><br />This easy dish has very little hands-on work. The main time-consuming task is cutting the tomatoes in half and cutting the basil leaves. I grated the Parmesan cheese while the tomatoes rested on the counter.<br /><br />When the four hours is up, just cook the angel hair pasta and mix everything together. It’s really that easy.<br /><br />This pasta dish is very good. I ate it cold and hot and liked it both ways.<br /><br />I especially enjoyed the taste of the fresh tomatoes and basil that I grew in my own backyard. If you are growing cherry tomatoes this summer, this is a great way to use them.<br /><br />I hope to have enough cherry tomatoes to make this pasta again this summer, but I plan to make bruschetta first and probably roasted tomatoes. I sure hope those two plants keep producing!<br /><br /><a href="mailto:lisa@wilsontimes.com" style="color: #04859d; font-weight: bold; text-decoration: none;">lisa@wilsontimes.com</a> | 265-7810</span><br />
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<span class="regularText" style="color: black; font-family: Arial, Helvetica, sans-serif;">Summer Garden Pasta </span></h4>
<span class="regularText" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: 12px;">4 pints cherry tomatoes, halved<br /><br />Good olive oil<br /><br />2 tablespoons minced garlic (6 cloves)<br /><br />18 large basil leaves, julienned, plus extra for serving<br /><br />1⁄2 teaspoon crushed red pepper flakes<br /><br />Kosher salt<br /><br />1⁄2 teaspoon freshly ground black pepper<br /><br />1 pound dried angel hair pasta<br /><br />11⁄2 cups freshly grated Parmesan cheese, plus extra for serving<br /><br />Combine the cherry tomatoes, 1⁄2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.<br /><br />Just before you’re ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package. Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.<br /><br />*I omitted the red pepper flakes. I also didn’t add as much salt to the pasta as she suggests. I successfully quartered this recipe because I only had 1 pint of cherry tomatoes.<br /><br />Ina Garten<br /><br />“The Barefoot Contessa”</span></td></tr>
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Lisa Battshttp://www.blogger.com/profile/00064893070561095824noreply@blogger.com0tag:blogger.com,1999:blog-618900358987416586.post-2836020238294177952014-07-21T09:54:00.000-04:002014-07-21T09:54:20.980-04:00Blueberry pie<table cellpadding="0" cellspacing="0" style="width: 610px;"><tbody>
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<span class="regularText" id="textWindow" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><span class="newsHeadline" style="font-family: Arial, Helvetica, sans-serif; font-size: 28px; font-weight: bold;">Blueberries are the star</span><br /><span class="subHeadline" style="font-family: 'Times New Roman', Times, serif; font-size: 20px; font-style: italic;">Fresh berries and cream cheese filling make pie special</span> <br /><br /><span class="byLine" style="color: #a65100; font-family: Arial, Helvetica, sans-serif; font-weight: normal;">By Lisa Boykin Batts Times Life Editor</span><br /><br /><br />We had such a treat at my cousin Martha Cayton’s last week.<br /><br />My daughter, granddaughter and I were invited to the pool with my cousins. We always look forward to spending an evening or two by the pool with them each summer and were excited about it all day. Five-year-old Sora even agreed to miss the library’s summer reading program and a worm race to go swimming!<br /><br />We talked about school, new babies in the family and the 900 ears of corn they had frozen that day while I was at work.<br /><br />As the sun started to set and the mosquitoes came looking for fresh meat (us!), we got out of the pool, dried off and sat down to enjoy a delicious blueberry dessert Martha had made for us with fruit from her own bushes.<br /><br />Her sister, Betty Russell, had given her the recipe, and she made it for all of us to try. The delicious blueberry pie is made in a graham cracker crust and has layers of a sweet cream cheese and a homemade blueberry filling. A dollop of whipped topping adds the finishing touch.<br /><br />The pie is sweet and cool and refreshing and such a wonderful summer dessert. It combines some of my favorite flavors, especially fresh blueberries.<br /><br />My daughter, Anna, and I knew right away that we must share this recipe in my column. So Martha went in the house, brought out a pretty cloth and plate and we set up a photo on the spot. We couldn’t let this opportunity pass!<br /><br />This recipe is a keeper for those lucky folks out there who have bushes filled with blueberries right now. If you don’t, check out the local farmers markets and buy some. You won’t regret it!<br /><br /><a href="mailto:lisa@wilsontimes.com" style="color: #04859d; font-weight: bold; text-decoration: none;">lisa@wilsontimes.com</a> | 265-7810<br /><br />Blueberry Pie<br /><br />1 large graham cracker pie crust<br /><br />1 cup sugar<br /><br />1⁄2 cup confectioner’s sugar<br /><br />31⁄2 tablespoons cornstarch<br /><br />1⁄4 cup cold water<br /><br />1 cup crushed blueberries<br /><br />1⁄2 cup butter<br /><br />1 package (8 ounces) cream cheese (Martha used reduced fat)<br /><br />1 to 11⁄2 cups whole blueberries<br /><br />1 small carton (8 ounces) whipped topping<br /><br />Combine 1 cup sugar, cornstarch mixed with water, crushed berries and butter in saucepan. Cook over low to medium heat, stirring constantly, until slightly thickened. Cool.<br /><br />While cooling, whip cream cheese and 1⁄2 cup confectioner’s sugar in food processor or mixer. Spread on graham cracker crust. Layer whole berries on top of cream cheese mixture, covering cream cheese layer. Cover with cooled berry mixture and place in refrigerator until cold. When ready to serve, cover top of pie with Cool Whip.<br /><br />Pat Triplett of Lenoir<br /><br />from Carolina Country Kitchen</span></td></tr>
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Lisa Battshttp://www.blogger.com/profile/00064893070561095824noreply@blogger.com1tag:blogger.com,1999:blog-618900358987416586.post-81153036314417730772014-07-21T09:38:00.000-04:002014-07-21T09:52:02.129-04:00zucchini muffins<table cellpadding="0" cellspacing="0" style="width: 610px;"><tbody>
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<span class="regularText" id="textWindow" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><span class="storyDate" style="color: #999999; font-family: Arial, Helvetica, sans-serif;">Wednesday, July 09, 2014 11:46 AM</span><span class="newsHeadline" style="font-family: Arial, Helvetica, sans-serif; font-size: 28px; font-weight: bold;">Zucchini season</span><br /><span class="subHeadline" style="font-family: 'Times New Roman', Times, serif; font-size: 20px; font-style: italic;">Add some green to your muffins</span> <br /><br /><br />We were thrilled to find a box of zucchini, squash and broccoli under our carport last week. It was a welcomed gift from my brother-in-law and his wife.<br /><br />Fresh produce is one of the wonderful things about summer, I think, and we didn’t want to waste anything they sent.<br /><br />So last week we had fried zucchini, pan roasted vegetables and zucchini muffins.<br /><br />I have made zucchini bread before but never muffins. I knew I wanted spices similar to what I put in pumpkin muffins and opted not to add golden raisins because I knew they wouldn’t be appreciated by half my family!<br /><br />I read many recipes before choosing how I wanted to make my muffins, deciding to use a little bit of ground cloves, for instance, and opting to add in both brown sugar and granulated sugar.<br /><br />It only takes a few minutes to mix up these muffins, especially if someone grates the zucchini for you. (Thanks Anna!) Before popping the muffins into the oven, I sprinkled some cinnamon sugar on top for extra flavor and a little crunch.<br /><br />The muffins smelled very good as they baked, with the scent of allspice, cinnamon and cloves making my mouth water.<br /><br />I couldn’t wait to try my muffins when they came out of the oven and ate one while it was hot enough to burn my mouth. I’m not a patient person. I was rewarded with a delicious treat with flavors I really enjoy.<br /><br />I love how a tiny bit of green peeks through the muffins, but I was afraid it would keep my 5-year-old granddaughter from trying them. I was wrong. I’m not sure if she just didn’t see the green or was too distracted to ask, but she eagerly ate the entire muffin, which I called a spice muffin in front of her. Don’t judge me. It did have spices in it!<br /><br />I liked the muffins best the first day. They weren’t as moist the second day but might have been if I had popped them in the microwave briefly.<br /><br /><a href="mailto:lisa@wilsontimes.com" style="color: #04859d; font-weight: bold; text-decoration: none;">lisa@wilsontimes.com</a> | 265-7810</span><br />
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<span class="regularText" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: 12px;">Zucchini Muffins </span></h3>
<span class="regularText" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br />3 cups grated fresh zucchini<br /><br />1 stick melted butter<br /><br />1⁄2 cup granulated sugar<br /><br />1⁄2 cup brown sugar<br /><br />2 eggs, beaten<br /><br />2 teaspoons vanilla<br /><br />3 cups self-rising flour<br /><br />2 teaspoons cinnamon<br /><br />1⁄8 teaspoon ground cloves<br /><br />1⁄4 teaspoon allspice<br /><br />Cinnamon sugar<br /><br />Preheat oven to 350 degrees.<br /><br />In a large bowl combine the sugars, eggs and vanilla with a spoon and stir in grated zucchini and butter. Mix in flour, cinnamon, ground cloves and allspice until combined; don’t over mix.<br /><br />Spoon into muffin cups prepared with baking spray; sprinkle tops with cinnamon sugar.<br /><br />Bake for 25 to 30 minutes. Let cool.<br /><br />Makes 12 to 18 muffins depending on size of muffin cups. (Mine made 18.) </span></td></tr>
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Lisa Battshttp://www.blogger.com/profile/00064893070561095824noreply@blogger.com0tag:blogger.com,1999:blog-618900358987416586.post-20874489743993479312014-06-25T08:13:00.000-04:002014-10-17T08:27:03.669-04:00Granola from your slow cooker<div class="separator" style="clear: both; text-align: center;">
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<tr><td><span class="regularText" id="textWindow" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><span class="newsHeadline" style="font-family: Arial, Helvetica, sans-serif; font-size: 28px; font-weight: bold;">Granola from your slow cooker</span><br /><span class="subHeadline" style="font-family: 'Times New Roman', Times, serif; font-size: 20px; font-style: italic;">Easy way to make a family favorite</span> <br /><br /><span class="byLine" style="color: #a65100; font-family: Arial, Helvetica, sans-serif; font-weight: normal;">By Lisa Boykin Batts Times Life Editor</span><br /><br /><br />I enjoy making my own granola. I love mixing in my favorite nuts and adding sweet honey and brown sugar. Yum.<br /><br />What I don’t like is worrying if I’m going to burn it when I cook it in the oven.<br /><br />You basically have to babysit granola while it bakes — taking it out of the oven often and stirring it, being careful not to let it spill out of the pan when you stir. The stirring helps it bake evenly and keeps it from burning around the edges.<br /><br />Granted, you still run the risk of burning granola in the slow cooker, and you need to stir it occasionally, but I think the burn risk is lower. You also don’t have to heat up the kitchen if you are using the slow cooker.<br /><br />When I tried this recipe, I adapted one I had posted a few years ago made with almonds and pecans. It’s my favorite granola recipe. But for the slow cooker version I also added Rice Krispies and ground cinnamon, and I used applesauce instead of apple juice. I used coconut oil the first time I made this slow cooker recipe but used canola oil the second time; both versions were delicious.<br /><br />Right away, as the granola started to warm, I knew I had made the right decision with the cinnamon because the kitchen smelled so good.<br /><br />The little pieces of Rice Krispies got crunchy and almost burned. I wasn’t sure I’d add them when I made the recipe a second time, but my daughter really liked it that way, so I included them when I repeated the recipe Monday.<br /><br />My problem with making this granola is the moisture that builds up in the slow cooker while the granola cooks. After I made it the first time, I was unhappy with the texture and ended up putting it in the oven for a few minutes to dry it out. But from reviews on other slow cooker granola recipes, I found that the best way to avoid excess moisture inside the crock is to leave the lid slightly ajar. If it doesn’t work by sliding over the lid a bit, then prop open the lid just a little with a spoon or rolled up piece of aluminum foil. I’ve done this with a number of slow cooker recipes to thicken a sauce or gravy.<br /><br />Anna likes the granola with a fresh fruit and a little milk added in, so she doesn’t mind if it’s not real crunchy. I like it crunchy!<br /><br />After your granola has cooled, add in dried fruit or even chocolate pieces if you’d like.<br /><br />In addition to eating granola with milk and fruit, try this recipe with yogurt or ice cream or just eat it out of your hand for a snack.<br /><br /><a href="mailto:lisa@wilsontimes.com" style="color: #04859d; font-weight: bold; text-decoration: none;">lisa@wilsontimes.com</a> | 265-7810</span><br />
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<span class="regularText" style="color: black; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Slow Cooker Granola </span></span></h2>
<span class="regularText" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: 12px;">4 cups old-fashioned oats<br /><br />1 cup Rice Krispies<br /><br />3⁄4 cup chopped almonds (I used roasted almonds)<br /><br />1⁄2 cup chopped pecans<br /><br />2 tablespoons brown sugar<br /><br />1⁄2 teaspoon cinnamon<br /><br />1 teaspoon vanilla<br /><br />1⁄4 cup canola oil or coconut oil<br /><br />1⁄2 cup honey<br /><br />1⁄4 cup applesauce<br /><br />Add all ingredients to slow cooker crock and stir to combine. Cook on low for around 3 hours, depending on your slow cooker. Stir several times while cooking and monitor if it’s cooking too fast. The first time I cooked this, I stirred every 30 minutes. The next time, I wasn’t at home, so it cooked without stirring the first 21⁄2 hours. Only a few pieces were too brown.<br /><br />To avoid moisture build-up and soggy granola, prop open the slow cooker lid with a spoon or rolled up piece of aluminum foil or leave it ajar.<br /><br />Once granola has cooked and cooled, add in dried fruit or chocolate chips if desired.</span></td></tr>
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Lisa Battshttp://www.blogger.com/profile/00064893070561095824noreply@blogger.com0tag:blogger.com,1999:blog-618900358987416586.post-82893609721446996242014-06-24T14:45:00.000-04:002014-10-17T08:27:20.123-04:00Learning to cook <div class="separator" style="clear: both; text-align: center;">
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<tr><td><span class="regularText" id="textWindow" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><span class="newsHeadline" style="font-family: Arial, Helvetica, sans-serif; font-size: 28px; font-weight: bold;">Learning to cook</span><br /><span class="subHeadline" style="font-family: 'Times New Roman', Times, serif; font-size: 20px; font-style: italic;">Students get lessons at ENCSD camp</span> <br /><br /><span class="byLine" style="color: #a65100; font-family: Arial, Helvetica, sans-serif; font-weight: normal;">By Lisa Boykin Batts Times Life Editor</span><br /><br /><br />What a treat it was to watch students learn how to cook at a Deaf Immersion Camp Tuesday morning.<br /><br />The Eastern North Carolina School for the Deaf hosts the two-week camp to expose middle and high school students across the state to new things including masonry and carpentry. They can also learn about theatrical arts and physical education.<br /><br />I got to sit in on a cooking class where students were preparing breakfast foods: banana bread and sausage and egg casserole.<br /><br />Teachers Randi Pakula, Morgan Shrieves and Faith Tabron instructed the students on such things as reading the recipe completely through before starting, browning sausage and going back after you’ve finished and reading back over the recipe to make sure you didn’t forget an ingredient.<br /><br />Shrieves, who teaches high school history at the school, said cooking classes are important for these students who are working toward independent living.<br /><br />Some ENCSD students might not get cooking instructions at home, she said, maybe because parents don’t know sign language and can’t communicate. Residential students are also away from home during the week when families are preparing meals.<br /><br />Student Shai-Ann Faulker of Fayetteville said she learned how to cook from her mom and can make banana pudding and cook some meats. She said it’s important that she learn to cook for herself so she doesn’t have to depend on family. It’s also a good skill if she’s babysitting, she said.<br /><br />I agree with Shai-Ann. We all need to know how to feed ourselves!<br /><br />Shai-Ann liked the food she and her group prepared Tuesday morning and said she would make it again.<br /><br />The teachers worked one-on-one with their students Tuesday, making sure they had things right. They pointed out how to measure 4 tablespoons on a stick of butter, showed them a spatula to use when pouring batter into a pan and demonstrated how to crack an egg.<br /><br />“I’ll show you one, then it’s your turn,” Shrieves told one boy, who said he’d never cracked an egg before.<br /><br />Before the camp is over, the cooking class students will also make a cauliflower crust pizza, a pasta dish, Rice Krispie treats, stromboli, a pound cake and cookies.<br /><br /><a href="mailto:lisa@wilsontimes.com" style="color: #04859d; font-weight: bold; text-decoration: none;">lisa@wilsontimes.com</a> | 265-7810</span><br />
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<span class="regularText" style="color: black; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Banana Bread</span></span><span class="regularText" style="color: black; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"> </span></span></h2>
<h2>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-weight: normal;"><span class="Apple-style-span" style="font-size: x-small;">8 tablespoons butter </span></span></h2>
<span class="regularText" style="color: black; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">1 cup sugar<br /><br />2 eggs<br /><br />3 mashed bananas<br /><br />1⁄2 teaspoon salt<br /><br />11⁄4 cup flour<br /><br />2 teaspoons baking soda </span><br /><br /><span class="Apple-style-span" style="font-size: 12px;">Mix ingredients and pour into loaf pans. Bake at 350 degrees for 40 to 50 minutes. </span></span><br />
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<span class="regularText" style="color: black; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Egg and Sausage Casserole </span></span></h2>
<span class="regularText" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: 12px;">1 pound pork sausage<br /><br />1 (8-ounce) package refrigerated crescent roll dough<br /><br />8 eggs, beaten<br /><br />2 cups shredded mozzarella cheese<br /><br />2 cups shredded Cheddar cheese<br /><br />1 teaspoon dried oregano<br /><br />Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.<br /><br />Preheat oven to 325 degrees. Lightly grease a 9x13-inch baking dish.<br /><br />Line the bottom of the prepared baking dish with crescent roll dough and sprinkle with crumbled sausage. In a large bowl, mix beaten eggs, mozzarella and Cheddar. Season the mixture with oregano and pour over the sausage and crescent rolls.<br /><br />Bake 25 to 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean.<br /><br />Allrecipes</span></td></tr>
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Lisa Battshttp://www.blogger.com/profile/00064893070561095824noreply@blogger.com0tag:blogger.com,1999:blog-618900358987416586.post-76066710284491546832014-06-11T14:24:00.000-04:002014-10-17T08:27:39.140-04:00Summer desserts are easy to make<div class="separator" style="clear: both; text-align: center;">
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<span class="regularText" id="textWindow" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><span class="storyDate" style="color: #999999; font-family: Arial, Helvetica, sans-serif;"><br /></span><span class="newsHeadline" style="font-family: Arial, Helvetica, sans-serif; font-size: 28px; font-weight: bold;">Sweets without the heat</span><br /><span class="subHeadline" style="font-family: 'Times New Roman', Times, serif; font-size: 20px; font-style: italic;">Summer desserts are easy to make</span> <br /><br /><span class="byLine" style="color: #a65100; font-family: Arial, Helvetica, sans-serif; font-weight: normal;">By Lisa Boykin Batts Times Life Editor</span> <br /><br /><br />It’s hot outside, and you don’t want to turn on the oven and heat up the house even more. But you’re craving something sweet.<br /><br />No worries. There are plenty of cakes, pies, parfaits and puddings that don’t require much — or any — cooking!<br /><br />Like most of you, I have some favorite hot-weather desserts including a pie made in a graham cracker crust and filled with a mixture of cream cheese, whipped topping and powdered lemonade mix, and a simple parfait with layers of cherry gelatin, whipped topping, strawberries and blueberries.<br /><br />I know many of these ice-box cakes and pies show up at church picnics and covered dish dinners this time of year, so I pulled out a few of my church cookbooks to find some inspiration. I wasn’t disappointed!<br /><br />A pattern emerges as you flip through the pages or even look online at ice-box or no-bake desserts. Cooks use pre-made or no-cook homemade cookie crusts and fill them with all kinds of sweet treats using a combination of cream cheese, whipped topping, pudding mixes, ice cream or other add-ons including nuts and sauces. And don’t forget fruit; bananas, blueberries and strawberries are often worked into these dishes.<br /><br />Other favorites use pre-baked angel food or pound cake that’s broken up and mixed with any number of ingredients to make modified trifles.<br /><br />Many recipes repeat from one cookbook to the next, including various versions of frozen peanut butter pie made with cream cheese and whipped topping and topped with chocolate sauce. Lemonade pie is also a favorite and is made with lemonade concentrate, condensed milk and whipped topping.<br /><br />I made Donna Teague’s Cool Whip layered pie from the 2008 Hornes United Methodist cookbook. It took me about 20 minutes to make the dessert, which has a layer of cream cheese mixture topped with a chocolate pudding mixture in a cookie crust. Yum! Donna said the recipe was a favorite when she submitted it and that it’s also good made with lemon pudding instead of chocolate.<br /><br />I’m including several recipes with this column, giving my readers a chance to try something sweet and new this summer.</span><br />
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<span class="regularText" style="color: black; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Cool Whip Chocolate Layered Pie </span></span></h2>
<span class="regularText" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: 12px;">4 ounces cream cheese, softened (I used reduced-fat)<br /><br />1 tablespoon milk<br /><br />1 tablespoon sugar<br /><br />1 (12 oz.) tub whipped topping, thawed<br /><br />1 (6 oz.) chocolate pie crust (I used graham cracker)<br /><br />11/2 cups cold milk<br /><br />2 small packages chocolate instant pudding<br /><br />Mix cream cheese, 1 tablespoon milk and sugar until smooth. Stir in 11/2 cups whipped toping. Spread on bottom of crust. Pour 11/2 cups of milk into bowl. Add pudding mixes. Beat until thick. Stir in 2 cups whipped toping. Spread over the cream cheese layer.<br /><br />Refrigerate 4 hours. Garnish with remaining whipped topping.<br /><br />Donna Teague<br /><br />"Recipes to Warm the Soul” 2008<br /><br />Hornes United Methodist Church<br /></span><br />
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<span class="regularText" style="color: black; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">No Bake Peaches & Cream Cheesecake </span></span></h2>
<span class="regularText" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br />2 cups graham cracker crumbs<br /><br />6 tablespoons margarine, melted<br /><br />1 cup sugar, divided<br /><br />4 packages (8 ounces each) Neufchatel cheese (1/3 less than fat cream cheese) softened<br /><br />1 (4-serving) package peach flavored gelatin<br /><br />2 fresh peaches, chopped or 1 (15 oz.) can drained peaches<br /><br />1 (8 oz.) tub lite whipped topping, thawed<br /><br />Mix graham cracker crumbs, margarine and 1/4 cup of the sugar; press onto bottom of 9X13-inch pan. Refrigerate while preparing filling. Beat Neufchatel cheese and remaining 3/4 cup sugar in large bowl with electric mixer until well blended. Add dry gelatin mix; mix well. Stir in peaches and whipped topping. Spoon over crust; cover. Refrigerate 4 hours or until firm. Store leftovers in refrigerator.<br /><br />Betsy Davis<br /><br />"Recipes to Warm the Soul” 2008<br /><br />Hornes United Methodist Church</span><br />
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<span class="regularText" style="color: black; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Pineapple Dream Pie </span></span></h2>
<span class="regularText" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br />1 (8 oz.) package cream cheese, softened<br /><br />1/4 cup sugar<br /><br />11/2 cups frozen whipped topping<br /><br />1 can crushed pineapple, well drained<br /><br />1 (9-inch) graham cracker pie crust<br /><br />1 can pineapple chunks, drained<br /><br />Mix cream cheese and sugar. Fold in whipped topping and crushed pineapple. Spoon into pie crust. Top with pineapple chunks. Chill 2 hours. May garnish with additional whipped topping.<br /><br />Mary Katherine Rowe<br /><br />"Another Taste of Homecoming” 2003<br /><br />Little Rock Original Free Will Baptist Church</span><br />
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<span class="regularText" style="color: black; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Lemonade Pies </span></span></h2>
<span class="regularText" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: 12px;">2 9-inch graham cracker pie crusts<br /><br />1 small (6 oz.) can frozen lemonade concentrate, thawed<br /><br />1 can condensed milk<br /><br />9 oz. tub whipped topping, thawed<br /><br />Mix lemonade, milk and whipped topping together until well blended. Pour into graham cracker crusts and chill for 5 to 6 hours.<br /><br />Valerie Bunn<br /><br />"Still Saying Grace” 2012<br /><br />Marsh Swamp Church</span><br />
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<span class="regularText" style="color: black; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Frozen Peanut Butter Pie </span></span></h2>
<span class="regularText" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: 12px;">1 graham cracker pie crust<br /><br />1/2 cup peanut butter<br /><br />1/2 cup milk<br /><br />1 cup whipped topping<br /><br />1 cup powdered sugar<br /><br />1 (8 oz.) package cream cheese, softened<br /><br />Chocolate syrup<br /><br />Combine peanut butter, milk and cream cheese in large mixing bowl on low speed. Add powdered sugar and whipped topping. Mix until smooth. Pour into graham cracker crust. Freeze until firm. Drizzle with chocolate syrup. Store any leftovers in freezer.<br /><br />Lori Gunn Baker<br /><br />"Sharing Our Blessings” 1996<br /><br />First Baptist Church</span><br />
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<span class="regularText" style="color: black; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Black Forest Cookie Dessert </span></span></h2>
<span class="regularText" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: 12px;">1 large package chocolate chip cookies<br /><br />Milk to dip cookies<br /><br />1 large carton whipped toping<br /><br />1 can cherry pie filling<br /><br />Chopped nuts, if desired<br /><br />Use a 9X9-inch dish and make 1 day ahead.<br /><br />Dip cookies in milk and make layer on bottom of dish (don’t use all for this layer). Cover with half of whipped topping. Next, layer with cherry pie filling (save some for garnish if desired.) Add another layer of dipped cookies. Cover with whipped topping. Garnish with pie filling and nuts. Keep covered and refrigerated.<br /><br />Beth Carpenter<br /><br />"Sharing Our Blessings” 1996<br /><br />First Baptist Church</span><br />
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<span class="regularText" style="color: black; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Peach Dessert </span></span></h2>
<span class="regularText" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: 12px;">1 (12 oz.) tub whipped topping<br /><br />1 (8 oz.) package cream cheese<br /><br />1/2 cup sugar<br /><br />1 (16 oz.) can diced peaches<br /><br />1 box vanilla wafers<br /><br />In a 9X13-inch dish, place vanilla wafers on bottom and sides. Pour peach juice over wafers. Combine whipped topping, cream cheese and sugar. Stir in diced peaches. Pour over vanilla wafers and sprinkle additional vanilla wafer crumbs on top for garnish.<br /><br />Rhonda Godwin<br /><br />"Another Taste of Homecoming” 2003<br /><br />Little Rock Original Free Will Baptist Church</span><br />
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<span class="regularText" style="color: black; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Lemonade Cheesecake </span></span></h2>
<span class="regularText" style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: 12px;">1 8-oz package fat-free cream cheese, softened<br /><br />1 teaspoon Crystal Light lemonade, low-calorie soft drink mix<br /><br /> ¼ cup cold milk (I use skim)<br /><br />1 8-oz. Cool Whip fat-free or low-fat whipped topping, thawed<br /><br />1 ready-to-use graham cracker crust<br /><br />Beat cream cheese and drink mix in large bowl with electric mixer on medium speed until well blended and smooth. Gradually add milk, mixing until well blended. Gently stir in whipped topping. Spoon into crust. Refrigerate until firm.<br /><br />Kraft Foods<br /><br />My cousin Martha Cayton shared this recipe with me. It’s a family favorite.<br /><br /><a href="mailto:lisa@wilsontimes.com" style="color: #04859d; font-weight: bold; text-decoration: none;">lisa@wilsontimes.com</a> | 265-7810</span></td></tr>
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Lisa Battshttp://www.blogger.com/profile/00064893070561095824noreply@blogger.com0