holiday foods

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26The Herald-Dispatch — Huntington, WV, November 17, 2013 Questions? Call the newsroom at 304-526-2798 www.herald-dispatch.com

Favorite recipes from Herald-Dispatch readers

EDITOR’S NOTE: These MorningGlory Muffins won first place in themuffin category at the C-K Autumn-Fest during the last week of October.Winner Natalie Hemann of Kenovawas kind enough to share her recipewith readers.

Morning Glory Muffins2 cups all-purpose flour2 teaspoons baking soda2 teaspoons ground cinnamon1⁄2 teaspoon salt11⁄4 cups packed brown sugar2 apples, peeled, cored, and chopped

(1-1⁄3 cups)11⁄4 cups finely shredded carrots1⁄2 cup Plum Amazin (prunes) or raisins3⁄4 cup walnuts1⁄3 cup coconut12 ounces crushed pineapple (juice

pack), undrained2⁄3 cup cooking oil3 eggs1⁄2 teaspoon vanilla

1. Line 18, 21⁄2-inch muffin cups withpaper bake cups; set aside.2. In a large bowl, combine flour,

baking soda, cinnamon, and salt; stirin brown sugar. Stir in apples, carrots,walnuts, coconut and Plum Amazins.

In a medium bowl, combine undrainedpineapple, oil, eggs, and vanilla. Addpineapple mixture to flour mixture; stirjust until moistened.3. Spoon batter into prepared muf-

fin cups. Bake in a 375 degree F ovenabout 18 minutes or until a wooden

toothpick insertedin centers comes out clean. Cool inmuffin cups on wire rack for 5 min-utes. Remove from muffin cups; servewarm. Makes 18 muffins.

— Natalie Hemann, Kenova

Hemann’s Morning Glory Muffins

Holiday Foods10G The Herald-Dispatch — Huntington, WV, November 17, 2013 Questions? Call the newsroom at 304-526-2798 www.herald-dispatch.com

Pictured isHamburgerSoup madewith maca-roni insteadof potatoes.Macaroni iscooked sepa-rately andadded to themix.

Courtesy of JillBriggs

This is a great soup for a cool Saturday afternoonquick lunch with grilled cheese sandwiches. It is alsois a great quick dinner that is semi-healthy.It provides good fuel for your holiday shopping, bak-

ing and decorating.

Hamburger SoupBrown 2 lb ground chuck with 1 large diced onion.1 can of green beans1 can of whole kernel corn1 can of carrots2 cans of diced (seasoned) tomatoesDice 4 medium potatoesAdd ingredients to the browned beef. Do not drain

cans of vegetables. Dice the potatoes and add intomix. Add 6 tbsp of sugar, 4-5 shakes of Hot Sauceand some ketchup or spaghetti sauce. Simmer a mini-mum of 30 minutes.Pictured is hamburger soup with macaroni instead

of potatoes. Macaroni is cooked separately and addedto the mix.

— Jill Briggs, Huntington

Briggs’ Hamburger Soup

2 cups uncooked elbow macaroni3 hard-cooked eggs, chopped1 small onion, chopped3 stalks celery, chopped1 small red bell pepper, seeded and

chopped2 tablespoons dill pickle relish1 cups creamy salad dressing (light mayo)1 tbls. 1 tsp. prepared yellow mustard1⁄4 cup white sugar11⁄4 teaspoons white vinegar1⁄4 teaspoon salt1⁄4 teaspoon celery seed

1. Bring a pot of lightly salted water to aboil. Add macaroni, and cook for 8 to 10minutes, until tender. Drain, and set asideto cool.2. In a large bowl, stir together the eggs,

onion, celery, red pepper, and relish. In asmall bowl, stir together the salad dress-ing, mustard, white sugar, vinegar, salt andcelery seed. Pour over the vegetables, andstir in macaroni until well blended. Coverand chill for at least 1 hour before serving.

— Dianna Williamson, Huntington

Williamson’s AmishMacaroni Salad

2, 8 ounce packages cream cheese,softened

1⁄2 cup white sugar1⁄2 teaspoon vanilla extract2 eggs1, 9 inch prepared graham cracker crust1⁄2 cup pumpkin puree1⁄2 teaspoon ground cinnamon1 pinch ground cloves1 pinch ground nutmeg1⁄2 cup frozen whipped topping, thawed

1. Preheat oven to 325 degrees F.2. In a large bowl, combine cream cheese,

sugar and vanilla. Beat until smooth. Blend ineggs one at a time. Remove 1 cup of batterand spread into bottom of crust; set aside.3. Add pumpkin, cinnamon, cloves and

nutmeg to the remaining batter and stirgently until well blended. Carefully spreadover the batter in the crust.4. Bake in preheated oven for 35 to 40

minutes, or until center is almost set. Allow tocool, then refrigerate for 3 hours or overnight.Cover with whipped topping before serving.


Williamson’s DoubleLayerPumpkin Cheesecake

NatalieHemann’s Morn-ing Glory Muf-fins, pictured,won first placein the muffincategory at theC-K AutumnFestlast month.

Courtesy ofNatalie Hemann

Holiday Foods The Herald-Dispatch — Huntington, WV, November 17, 2013 11GQuestions? Call the newsroom at 304-526-2798 www.herald-dispatch.com

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Courtesy of Kristin Bailey

Finely ground oats are the secret to these Festive Chocolate Chip Oatmeal Cookies.

(Makes approx 60 cookies)1 cup butter1 cup granulated sugar1 cup brown sugar2 eggs1 tsp. vanilla2 cups flour21⁄2 cups blended oatmeal (measure

oatmeal and blend in blender to a finepowder)

1⁄2 tsp. salt1 tsp. baking powder1 tsp. baking soda12 oz. chocolate chips

11⁄2 cups chopped nuts (optional)Red/green icing (optional)

Cream the butter and both sugars.Add eggs and vanilla; mix together withflour, oatmeal, salt, baking powder andsoda. Add chocolate chips and nuts.Roll into balls and place two inchesapart on a cookie sheet. Bake for 10-13minutes at 375 degrees. Drizzle withicing for a festive touch.

—Kristin Bailey, Proctorville,formerly Suffolk, England

Bailey’s Festive Chocolate Chip Oatmeal Cookies

Must do aheadPreparation Time: 15 minutesBaking Time: 45-50 minutesYield: 6-8 servings

4 (2-inch) slices French bread, cubed(I use slices)4 tablespoons butter, melted1 pound bulk sausage6 eggs2 cups milk1 tsp. salt1 tsp. dry mustard11⁄2 cups sharp Cheddar

cheese, grated

Spray dish with Pam and set aside.Brown and drain sausage. In medium-size bowl beat together eggs, milk, saltand mustard. Layer bread, cheese, andsausage in 2-quart casserole. Pour eggmixture over all. Bake in a preheated350-degree oven for 45-50 minutes.Allow to set a few minutes before cut-ting.Enjoy!

—Denise M. Pittenger, Huntington

Pittenger’s Mom’s Holiday Brunch Eggs

A dessert enjoyed by the formerpresident and his family4 cups peeled and sliced tart

apple1⁄4 cup orange juice1 cup sugar3⁄4 cup all-purpose flour, sifted1⁄2 teaspoon ground cinnamon1⁄4 teaspoon ground nutmegdash of salt1⁄3 cup butter, cut into piecesPreheat oven to 375 degrees.

Place apple slices at bottom of abuttered pie plate; pour orange juiceover top.Combine sugar, flour, cinnamon,

nutmeg and salt in a bowl; cut in butterwith a fork or pastry blender until crum-bly. Sprinkle over apple.Bake for 45 minutes or until apple

is tender and topping is crisp. Servewarm with whipped cream.

— Jennifer Fields, Russell, Ky.

Barbara Bush’s AppleCrisp with Orange Juice

1 quart apple juice1 pint cranberry juice1 cup orange juice3⁄4 cup lemon juice1 cup sugar1 teaspoon whole cloves1 teaspoon whole all spice

3 cinnamon sticksMix together apple juice, cranberry

juice and orange juice. Fill percolatorbasket with cloves, all spice and cinna-mon. Percolate and enjoy.

—Carol Sewell of Grayson, Ky.

Sewell’s Percolator Punch


Custard and cream are layered with poundcake and fresh berries in this Traditional English Trifle.

Courtesy of Kristin Bailey

(Serves 6-10)3 tablespoons raspberry/strawberry preserves1 plain pound cake (9 inch, cut in cubes)1⁄2 cup orange juice (non-alcoholic version)1⁄2 cup sweet sherry or Madeira wine (alcoholic

version)12 oz. froz.en mixed berries20 fl. oz. double cream1 teaspoon vanilla3 large egg yolks3 tablespoons sugar2 oz. flaked/slivered almonds

Spread preserves on each cube of cake andplace in the bottom of a large glass bowl. Makea few stabs in the cake with a sharp knife andsprinkle the orange juice, sherry or Madeiraover them as evenly as possible. Leave forabout 30 minutes so the cake can absorb theorange juice, sherry or Madeira, tipping the bowlfrom side to side occasionally to distribute theliquid. Sprinkle mixed berries over cake (keep a

selection of fruit to decorate the top of the trifle).To make the custard, heat 10 fl. oz. cream

and vanilla in a medium saucepan over mediumheat. While the cream is heating, beat theegg yolks with the sugar until pale yellow andsmooth. Strain yolk mixture into a clean bowl.Pour hot cream into egg yolks and stir vigor-ously. Return mixture to pan over low heat andcook, stirring, until thick enough to coat theback of a metal spoon. Remove from heat andallow to cool.While the custard is cooling, whip 10 fl oz.

cream until soft peaks form (add sugar tosweeten as desired).Pour cooled custard over cake and fruit mix-

ture (additional layers may be added if desired).Top with whipped cream, almonds and decoratewith remaining fruit. Chill 2 hours before serv-ing.

—Kristin Bailey, Proctorville,formerly Suffolk, England

Bailey’s Traditional English Trifle

1 cup butter or margarine5 eggs1, 8-ounce package dates, chopped4 cups sifted flour1 tsp salt1 pound orange candy slices2 cups sugar1 tablespoon vanilla2 cups nuts, chopped1, 4-ouce can coconut1/2 teaspoon baking soda3/4 cup buttermilkTopping1 tablespoon grated orange peel1 tablespoon grated lemon peel1/4 cup orange juice1/8 cup lemon juice1/2 cup powered sugarCream butter and sugar until fluffy. Beat in eggs, one at a time. Add vanilla.Mix dates, candy slices, nuts and coconut with 1/4 cup of the flour. Sift

remaining ingredients together, add to sugar mixture alternately with buttermilk.Fold in fruit mixture.Pour into a greased and floured tube pan. Bake at 300 degrees for 2 1/2

hours.Meanwhile, make your topping by mixing together the orange peel, lemon

peel, orange juice, lemon juice and sugar.While warm and still in the pan, drizzle on topping, then let cake finish cool-

ing in pan. Remove when cool and wrap in foil. Store in refrigerator or coolplace for 24 hours before serving.

—Rena L. Garcia, Milton, W.Va.

Garcia’s California Christmas Cake30 marshmallows1⁄2 cup butter1 teaspoon vanilla2 teaspoons green food coloring31⁄2 cups cornflakesCombine marshmallows, butter,

vanilla and food coloring on top of dou-ble boiler. Heat until butter and marsh-mallows are melted. Gradually stir incornflakes and stir until all are covered

with green syrup.Form into one large wreath on wax

paper, or drop from teaspoon, makingsmall cookies resembling bunches ofholly. Add small berries using red frost-ing.Delicious and looks so pretty on a

tray.

—Marian O. Manning, Huntington

Manning’s Holiday Wreaths

This cranberry salad is good withturkey at Thanksgiving and with ham atChristmas.I have made this salad every year

since 1956.

Cranberry Salad1 pkg. cranberries, washed and

drained2 oranges, peeled2 apples, peeled and diced1 cup nuts, chopped1 3-ounce can crushed pineapple,

drained; reserve juice for later

2 pkgs. cherry Jell-OSugarIn a food chopper, chop oranges,

apples, cranberries and pineapples,then mix together. Add nuts and sugarto suit taste.Put both packages of Jell-O in a

bowl. Bring pineapple juice to a boil andadd to Jell-O. Stir 2 minutes, then addto fruit and nut mixture.Put it in a pan and let it stand until it

is jelled.

— Sara M. Ferguson, Fort Gay, W.Va.

Ferguson’s Cranberry Salad

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84Holiday Foods The Herald-Dispatch — Huntington, WV, November 17, 20133GQuestions? Call the newsroom at 304-526-2798 www.herald-dispatch.com 13G


Rhanda Damron/The Herald-Dispatch

Tired of throwing away cranberry sauce because no one eatsit? Add some pizazz with this Apple-Cranberry Casserole.

Several years ago, my mom realized no one waseating the cranberry sauce — not even the wholeberry kind — at our holiday shindigs. So she wentlooking for a new recipe and found this one. Insome families, this might be considered a dessert,but we enjoy it as a side dish or — if there are left-overs — for post-holiday brunches.

Apple-Cranberry Casseroleserves 10-123 cups peeled, chopped apples, preferably

Granny Smith2 cups fresh cranberries1⁄2 cup all-purpose flour, plus 2 T flour, for divided

use1 cup sugar3, 12⁄3-oz.packages quick-cooking oatmeal— either cinnamon and spice flavor or apples andspice flavor

3⁄4 cup chopped pecans1⁄2 cup brown sugar1⁄2 cup melted butterPreheat oven to 350.Mix apples and cranberries with 2T flour until

coated.Add 1 cup sugar and mix well. Put mixture into

lightly greased 2-qt. casserole dish.Combine oatmeal, the rest of the flour, pecans,

brown sugar and melted butter. Spoon over fruitmixture.Bake uncovered for 45 minutes.

—Rhanda Farmer Damron, Huntington

Damron’s Apple-Cranberry Casserole

This is one of our favorites, taken from SouthernLiving Magazine, November 2011.

Chocolate Pecan Chess Pie1⁄2 package refrigerated piecrusts – or pre-made

pie crust1⁄2 cup butter2, 1 oz. unsweetened chocolate baking squares1, 5 oz. can evaporated milk (2⁄3 cup)2 large eggs2 teaspoons vanilla extract, divided11⁄2 cups sugar3 tablespoons unsweetened cocoa2 tablespoons all-purpose flour1⁄8 teaspoon salt11⁄2 cups pecan halves and pieces2⁄3 cup firmly packed light brown sugar1 tablespoon light corn syrup1. Preheat oven to 350 degrees. Roll piecrust into

a 13-inch circle on a lightly floured surface. Fit intoa 9-inch pie plate, fold edges under, and crimp.2. Microwave butter and chocolate squares on

Medium power (50 percent) for 11⁄2 minutes or untilmelted and smooth, stirring at 30-second intervals.Whisk in evaporated milk, eggs and 1 tsp. vanilla.3. Stir together sugar and next 3 ingredients. Add

sugar mixture to chocolate mixture, whisking untilsmooth. Pour mixture into prepared crust.4. Bake pie at 350 degrees for 40 minutes. Stir

together pecans, next 2 ingredients, and remaining1 tsp. vanilla, sprinkle over pie. Bake 10 more min-utes or until set. Remove from oven to a wire rackand cool.

—Cindy Dawson, Huntington

Dawson’s ChocolatePecan Chess Pie

Our family enjoys the Pumpkin Maple CoffeeCake on Christmasmorning. It’s become a tradition.

Pumpkin Maple Coffee CakeYield: One 9” Sq CakeIngredients1-1⁄2 cups All-Purpose Flour2⁄3 cup Buttermilk3⁄4 cup Firmly Packed Brown Sugar1⁄2 cup Canned Pumpkin2 tsp Baking Powder1⁄3 cup Vegetable Oil1⁄2 tsp Salt1⁄2 tsp Maple Flavoring1⁄4 tsp Baking Soda2 Large Eggs, beatenTopping1⁄2 cup Granulated Sugar1 tsp Maple Flavoring1 tsp Ground Cinnamon

Preheat oven to 350 degrees. Spray bottom of9-inch square baking pan with cooking spray. Iprefer a 9-inch glass baking pan so that cake canbe easily warmed in the microwave.

In large bowl, combine flour, brown sugar, bak-ing powder, salt and baking soda.

In medium bowl, combine buttermilk, pumpkin,oil, maple flavoring and eggs. Add pumpkin mix-ture to dry ingredients and stir just until moistened.

In a small bowl, combine 1⁄2 cup sugar and cin-namon, mix well. Add 1 tsp maple flavoring; mixwell with fork.

Spread 1⁄2 of batter into prepared baking pan.Sprinkle with half of topping. Spoon remainingbatter over top; spread evenly. Sprinkle withremaining topping.

Bake at 350 degrees for 25-35 minutes or untiltoothpick inserted in center comes out clean.Cool at least 15 minutes prior to serving.

— Jane Edelen, Barboursville

Edelen’s Pumpkin Maple Coffee CakeThis is the BEST EVER Peanut Butter fudge. My Step father,

Lebert Lucas, makes this every year around the holidays. Peoplecall and ask him to make it for their company parties. The secret isthe TREMENDOUS amount of stirring he does. VERY creamy!

Peanut Butter Fudge4 cups sugar1 stick Oleo1 large can Carnation milk1 cup peanut butter1 jar marshmallow creme1 teaspoon vanillaPut sugar, Oleo and Carnation milk in a sauce pan. Stir as it

heats.Once it begins to boil, let boil for exactly 10 minutes.Remove from heat and add the peanut butter, marshmallow

creme and vanilla. Beat until creamy.Pour into wax-paper lined cookie sheet and allow to set before

cutting.

— Jill Briggs and Lebert Lucas, Huntington

Briggs’ and Lucas’ Peanut Butter Fudge

Dee Dee Raines’ son, Adam Gon-zales, works at The Herald-Dispatchin Huntington, while his mom lives inRipley, W.Va. But whenever he needs ataste of home, these Pumpkin Bars dothe trick. Raines says they are one ofher son’s favorite treats.

Pumpkin Bars4 eggs1 cup vegetable or canola oil2 cups sugar2 cups all purpose flour1 small can of pumpkin2 tsp baking powder1 tsp baking soda2 tsp cinnamon

1 container of vanilla icingMix all ingredients in a large bowl.

Pour into a large greased cookie sheet.Bake @ 350 degrees for 25-30 minutes.Let cool. Then frost with icing. Enjoy!

—Dee Dee Raines, Ripley, W.Va.

Raines’ Pumpkin Bars


to help you get your shopping done.

Fall is upon us and the holiday shoppingseason will be here before you know it.

HolidayTraditionsGiftGuideThursday, November 28, 2013

(Thanksgiving Day)

Last-MinuteGiftGuide

Wednesday, December 18, 2013Ideas to help you solve your lastminute shopping problems.

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LEFT: Dee DeeRaines, right,is picturedwith her son,Adam Gonzales.Raines says herPumpkin Barsare one of Gon-zales’ favoriteholiday treats.

BELOW: Awhole can ofpumpkin goesinto these sweetPumpkin Bars.

Photos courtesyof Dee Dee Raines

At Christmas, I add red and greencandied cherries and candied pineappleto make a fruit cake. It’s a delicious,moist cake.

Pear Cake2 cups sugar11⁄2 cups vegetable oil3 eggs3 cups flour1 teaspoon cinnamon1 teaspoon salt1 teaspoon baking soda2 teaspoons vanilla2 cups flaked coconut (about 1, 7-

ounce package)1 cup chopped dates3 cups fresh or canned pears, drained

and chopped1 cup pecans, chopped (about 1, 4-

ounce package)Cream together sugar and oil. Add

eggs, one at a time, mixing well aftereach addition. Set aside.Sift flour with cinnamon, salt and soda

three times, then add to creamed mix-ture.Add vanilla; mix. Add coconut, dates,

pears and pecans, stirring by hand (bat-ter will be thick).Pour into greased and floured bundt

pan. Bake at 325 degrees for 11⁄2 to 2hours or until cake tests done with awooden pick inserted in center.Cool on rack until cake shrinks from

sides of pan; remove from pan to com-plete cooling.Yield 16 servings.

—SaraM. Ferguson,Fort Gay,W.Va.

Ferguson’s Pear Cake

1⁄2 cup butter21⁄4 cups brown sugar1⁄2 cup milk3⁄4 cup peanut butter1 teaspoon vanilla extract31⁄2 cups confectioners’ sugar

Melt butter in a medium saucepanover medium heat. Stir in brownsugar and milk. Bring to a boil and

boil for 2 minutes, stirring frequently.Remove from heat. Stir in peanutbutter and vanilla. Pour over confec-tioners’ sugar in a large mixing bowl.Beat until smooth; pour into an 8x8inch dish. Chill until firm and cut intosquares.

—Dianna Williamson, Huntington

Williamson’s Easiest Peanut Butter Fudge

1⁄2 cup turkey gravy4 slices provolone cheese12 oz.leftover roasted turkey8 slices Italian bread1 cup prepared turkey stuffing1⁄2 cup dried cranberriesSpray olive oil

Heat Panini grill or skillet. Spreadgravy on half of bread slices. Layer3 oz.turkey, 1⁄4 cup stuffing, 1⁄8 cup

cranberries, and 1 slice of cheeseonto the remaining 4 slices of bread.Put bread halves together with gravyhalf on top of turkey half and presstogether. Spray outside of breadswith oil and grill until golden brownand cheese melts. Serves 4.

— Toni Karle, Chef, ChateauD’Italia, Chesapeake.

www.chateauditalia.com.

Karle’s Leftover Turkey and Stuffing Panini

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WarmHolidayWishesforAllYourHolidayDishes

Holiday Foods4G The Herald-Dispatch — Huntington, WV, November 17, 2013 Questions? Call the newsroom at 304-526-2798 www.herald-dispatch.com16G

I adore pineapple upside down cakeand for this rustic girl, I find that anyfruit in season can be a genius substi-tute.Because cranberries have a short

season in which to paint the town red,I couldn’t resist introducing cranberriesto dark brown sugar and butter andimitating my beloved dessert.The marriage of the three quickly

became a favorite in our home, andit certainly satisfies my desire to cookeverything in a black cast iron skillet.

Cranberry Upside Down Cake1 yellow cake mix prepared accord-

ing to the package1 stick of real butter2 cups rough chopped cranberries1⁄2 cup chopped walnuts3⁄4 cup dark brown sugar packedPreheat the oven to 375 degreesIn a large bowl, prepare the cake mix

according to the package. In a largecast iron black skillet, melt the stick ofbutter. Add the brown sugar, walnutsand cranberries. Sauté’ for about aminute, then add the batter, minus 3⁄4cup. Just pour it all over the fruit andbutter mixture. The cast iron pan isn’t

big enough to handle the full amountof the cake mix. You can add it if youwant, but the cake will be misshaped. Igive the batter to my boys to enjoy andsometimes sneak a lick myself.Bake for 25 minutes or until the top

bounces back when touched. The darkbrown sugar gives it a very dark con-trast to the yellow cake mix.Allow to cool for 5 minutes, and

take a knife around the edges. Placea round plate or serving platter overtop of the skillet and invert to release.I used fresh cranberries to garnisharound the platter.

Janet McCormick is the authorof “10-Minute Meals” and owner ofLet’s Eat in Huntington. She lives inLawrence County, Ohio. She can bereached at 304-654-2003 or www.10-minutemeals.com.

McCormick’s Cranberry Upside Down Cake


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Holidays are all about tradition, andfor many families, the most anticipatedtraditions are when the family cookswhip up their secret recipes — somethat have been passed along for gen-erations and only make an appearanceon the holiday table.Luckily, dozens of Herald-Dispatch

readers have chosen to share theirfavorite recipes, and we have printedthem in this Holiday Food Guide — ATaste of the Tri-State.We’ve started with four gorgeous reci-

pes from Janet McCormick, owner ofLet’s Eat at Heritage Station in Hunting-ton, author of the cookbook, “10-MinuteMeals,” and all-around foodie. Thenwe’ve thrown in dozens more recipesfrom home cooks just like you. Visit ourwebsite, www.herald-dispatch.com formore recipes that we couldn’t fit into thisguide.Why not try out some of these reci-

pes, and perhaps start some new foodtraditions for your family?And if you don’t see your favorite dish

here, make sure to take a picture of itbefore your family and guests devour it,then send it to us, along with the recipe,for next year’s holiday food guide.And before you head to the kitchen,

here are some tips for making yourholiday cooking experience as pleasantand stress-free as possible.From our family to yours — happy

cooking and happy eating!

Stress-free CookingThe holidays are supposed to be “the

most wonderful time of the year,” butpreparing a holiday meal can take someof the joy out of spending time withloved ones. However, with a bit of plan-ning, you can enjoy more time with yourfamily this year without stressing overthe food.

n PLan a tiMELinE: When prepar-ing a large meal, a common mistake isnot establishing a timeline for the entiremeal’s cooking process. Your goal is tohave everything come together at thesame time, with warm foods ready toserve alongside any other dishes thatmay have been prepared ahead of time.After planning your menu, note each

item’s preparation and cooking times.Next, decide when you’d like every-thing ready to serve. From there, workbackward to create a chronologicaloutline detailing the times when eachitem must be started and finished,along with any key times for checkingthe progress of slow-cooked items,

such as meats or casseroles.Additionally, make note of any dishes

that have similar cooking times andtemperatures, as these may be dishesthat can be cooked at the same time.

n GEt OrGanizEd: Clean out therefrigerator a few days before the holi-day. Get rid of leftovers and other clut-ter to make room for storing food anditems that will be needed for your holi-day meal. Consider using a large coolerto hold cold drinks, to provide additionalspace.Review each recipe’s ingredients and

check your pantry to see what you havein stock. Make a cumulative grocery listfor the items you lack. Making multipletrips to the store is an unnecessarystress that can be avoided.Be sure that your knives are sharp,

and that you have an assortment ofcutting boards, measuring cups andcooking utensils. You may also wantto consider the types of pots and pansyou’ll need, and how many you’ll needat one time.

n COOk aHEad: Many dishes suchas casseroles and pies can be cooked aday or two ahead of the actual holiday,and then reheated prior to serving time.Turkeys and hams can be cooked the

day before, as well as being sliced andplated. You can save the meat’s juices,using them before and during reheating,to keep the meats from drying out.

n SErvinG: Now that your holidaymeal is ready to serve, don’t be the lastone to the table. Enjoy the meal withyour family by serving the food in one oftwo ways.Utilize a separate table to line up the

various dishes so that folks can worktheir way down the table as they fill theirplate. If you don’t have an extra table,try creating your buffet along the coun-tertops in your kitchen. Be sure to placethe plates at the head of the line, withsilverware and napkins at the end of theline.If you’re the type of host who prefers

to prepare each plate for your guests,choose a few steady-handed volunteersto form an assembly line. The plates willbe ready faster, the food will still be hot,and you’ll be at the table with your familyin no time.

n GEt HELP: Bribe a couple of familymembers into helping with the dishes byallowing them to be the first in line fordessert. The extra help will make clean-ing up quick and easy, and you won’t beleft high and dry while everyone else iswatching football or napping.

Welcome to a taste of the Tri-State

JanetMcCORMICK

Janet McCormick,owner of Let’s Eat inHuntington and authorof the cookbook “10-Minute Meals,” madeover her favorite des-sert, Pineapple UpsideDown Cake, into thisjuicy red number forthe holidays, CranberryUpside Down Cake. Ithas become a favoritein her family.

Janet McCormick/Forthe Herald-dispatch

This recipe is more than a traditionfor my family — it was a tradition for theTea Room Cafe (my former restaurant inProctorville) for many years.A few weeks before Thanksgiving, I

would begin making these mini loavesof bread. Every dish we pre-dressedbefore sending it out to each customerwould get a slice of this red-dotted,perfectly moist bread. After count-less requests to purchase the bread, Idecided to sell the bread individually.They were a hit and the recipe forever

sworn to secrecy.I almost forgot that I used to make

them every year for about eight yearsuntil my friend asked why I didn’t makethem anymore for resale. Well, thesecret is out. I am finally, without reser-vations, giving you the recipe.It truly is a refreshing and simply rustic

recipe that is a perfect solution for theever-so-tart fresh cranberry. If you have,like me, wondered what a fresh cran-

McCormick’s Cranberry Orange Bread

Holiday Foods The Herald-Dispatch — Huntington, WV, November 17, 20133GQuestions? Call the newsroom at 304-526-2798 www.herald-dispatch.com

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272138

Orange CranberryBread was a sea-sonal tradition atJanet McCormick’sformer Tea RoomCafe in Proctorville.The recipe has beena closely guardedsecret — until now. Alittle gift to the entireTri-State from McCor-mick, who now ownsand operates Let’sEat at Heritage Sta-tion in Huntington.Janet McCormick/Forthe Herald-dispatchPlease see ORANGE BREAD/4G

Whether you’reserving an inti-mate meal forjust a few, or youforgot to buy abig bird beforethe market soldout, Deep FriedCornish Hensare an excel-lent alternativeto turkey at theholiday.

Janet McCormick/For the Herald-dispatch

Cornish hens are not a usual choicefor Thanksgiving, but sometimes lifedictates a “plan B” decision, regardlessof whether you’re ready for it.I live a hectic “plan B” kind of lifestyle,

where pulling tricks out of my kitchen hatis almost every day. However, I wasn’tplanning to love this trick as much as Ido now. One year I was immersed in ahectic work schedule, meeting deadlinesand making hordes of bread pudding fororders that kept coming.I would love to tell you the reason I

forgot to get a turkey for my family hadsomething to do with a more dramaticstory other than a hectic schedule — butit doesn’t. I simply forgot. I jumped out ofbed early Thanksgiving morning hopingthe supermarket — which, thankfully,kept holiday hours — would have a fewfresh turkeys left, because thawing a fro-zen turkey would be next to impossiblethis late in the game.This is where “plan B” made its debut.

They were out of turkeys, frozen orfresh. Suddenly I found my internal

dialog go from, “We can’t have Thanks-giving without a turkey,” to, “You know,I really hate turkey anyway. There’s areason it’s only popular once a year.”Cornish hens are dinky little chicken

nuggets compared to the traditionalturkey. But they’re a wonderful, tendersubstitute if you are cooking for a smallgroup or like me, you forgot to get aturkey. Cornish hens fry perfectly in yourhome fryer and in 12 minutes, you havea beautiful, golden, moist main course.Because of my forgetfulness, I have

created an unforgettable new tradition ofskipping the turkey altogether and takingdeep frying to a whole new level.

Deep Fried Cornish Hens2 cornish henssaltpeppergarlic powderonion powderThaw the cornish hens in the

McCormick’s Deep Fried Cornish HensDon’t mistakethis salad fora health food;Cornbread Saladis rich, delicious,layered goodness,and a perfectindulgence for theholidays.

Janet McCormick/For the Herald-dispatch

I always make southern cornbreadstuffing as a side dish for Thanksgiv-ing, and since I’m already bakingcornbread, I make a double batch forthis beautiful salad. It’s unusual andoverflowing with layers of flavor.It’s also fat free. No, not really. It’s

a bit pricey in fat — but we aren’t con-cerning ourselves with those numbersduring the holidays because we’vebeen good all year long.In case you haven’t been good,

there’s always Monday to begin newhabits. For now, enjoy this beautiful,

hearty, layered salad.

Cornbread Salad2 cups of corn meal mix1⁄2 cup oil2 eggs11⁄2 cups butter milk1 can white beans, drained and

rinsed1 small pkg. of real bacon bits2 cups cheddar cheese

McCormick’s Cornbread Salad

Please see CORNISH HENS/4G

Please see CORNBREAD SAlAD/4G


berry tastes like, I dare you to popone in your mouth. You’ll see whyany recipe involving a cranberrymust have sugar to balance andtame that wild little sour berry.

Cranberry Orange Bread2 eggs beaten1 cup orange juice1⁄4 cup water2 orange rinds grated (looking for

some orange zest)1⁄4 tsp. orange oil OR 2 tsp. orange

extract (orange oil is very potent soyou use less)

1⁄2 cup melted butter3 cups flour

1 tsp. salt1 T. baking powder2 cups sugar1 tsp. vanilla1 cup nuts chopped2 cups chopped cranberries

Preheat oven to 325 degreesIn a large mixing bowl, combine

all the wet ingredients and stir. Nowadd the sugar. Stir.Now in a separate bowl, add the

dry ingredients and mix well. Add tothe wet ingredients.In a food processor combine the

nuts and the cranberries (you canchop by hand but this is so muchfaster). Pulse for a nice rough chop.Add to the batter and mix well.In a well-greased and floured dark

bread loaf pan (make sure to onlytake Crisco and flour half way up.

If you use non-stick spray, you’llget the ugly edges where the batteradheres), pour in the batter.Bake for 30 minutes and check

the center with a toothpick. If itcomes out clean, then take it outand let it set for 10 minutes. Take aknife around the edges and invert torelease the loaf. Wrap in aluminumfoil and allow to cool over night sothe flavors can combine. Makessix mini loaves if you’re using amini loaf pan. It will make two largeloaves if using regular size loafpans.

Janet McCormick is the authorof “10-Minute Meals” and owner ofLet’s Eat in Huntington. She livesin Lawrence County, Ohio. She canbe reached at 304-654-2003 orwww.10-minutemeals.com.

refrigerator for 2 days before the big day. Pateach one dry. Season each hen with a sprin-kle of salt, pepper, garlic and onion powder.Prepare your fryer by allowing it to heat to atemperature of 375. You can use canola, veg-etable or peanut oil but make sure it’s fresh.Plop one hen in at a time and fry for 12 min-utes. Repeat for the desired amount of hens.If you find turkey to be a little dryer than you

enjoy, try cornish hens. They’re a very tastefulstand in.

Janet McCormick is the author of “10-Min-ute Meals” and owner of Let’s Eat in Hunting-ton. She lives in Lawrence County, Ohio. Shecan be reached at 304-654-2003 or www.10-minutemeals.com.

1 pkg. ranch dressing (a bottle willdo or you can make your own with theranch dressing packet)1 bunch of green onions, chopped

Preheat oven to 400 degrees

In a large black cast iron skillet,place 4 tablespoons of oil. Heat thison top of your stove. While youroil is heating, in a large mixing bowlcombine the first four ingredients andmix well. Pour this in a hot oiled skil-let. Place in the oven and bake for 25minutes or until an inserted toothpickcomes out clean.Allow to cool.

Prepare the ranch dressing accord-ing to the package (you can use bot-tled dressing). In a casserole dish or aglass trifle dish, crumble the cornbreadin large chunks and place in the bottomof the pan. Spread a handful of beansas your next layer, followed by a hand-ful of bacon bits and a handful of ched-dar cheese. Top with green onionsand then top with a layer of dressing.

Repeat until all of the ingredients areused.Serve as a side dish or a main dish.

Janet McCormick is the authorof “10-Minute Meals” and owner ofLet’s Eat in Huntington. She lives inLawrence County, Ohio. She can bereached at 304-654-2003 or www.10-minutemeals.com.

Cornbread Saladn Continued from 3G

Orange Breadn Continued from 3G

Cornish Hensn Continued from 3G

As soon as fall appears, I want the smell of apples baking in my house. Mymother and grandmother both make this recipe, so I am the third generationto use it. It is so yummy!

Apple Cake3 eggs1 cup oil13⁄4 cups sugar2 cups flour1 teaspoon cinnamon1 teaspoon baking soda1 teaspoon salt1 teaspoon vanilla1 cup chopped walnuts1 or 2 cups sliced apples

Beat sugar, eggs and oil until fluffy. Add all other ingredients except nutsand apples. Beat about 2 minutes. Stir in nuts and apples.Bake in a greased, 9-by-13 glass or metal pan at 375 degrees for 40-45

minutes. Sprinkle sugar on top.

— Jean TarbettHardiman, Huntington

Tarbett Hardiman’s Apple Cake

This Apple Cake, submitted by Jean Tarbett Hardiman, has been made bythree generations of women in her family and is always a holiday favorite.

Lori Wolfe/the Herald-dispatch

6 cups soft bread crumbs3⁄4 cup diced celery11⁄4 cups chopped onion3⁄4 pound bulk pork sausage1 egg, slightly beaten3⁄4 cup milk2 tablespoons chopped parsley

Mix bread crumbs, celery, onion,parsley, sausage, egg and milktogether until well blended. Shapeinto loaf with hands. Put in greasedbaking dish. Bake, uncovered, inmoderate oven 350 degrees forone hour.This also makes a Savory Onion

Stuffing for roast turkey, duck,breast of lamb or veal.

—Norma Thompson,Huntington

Thompson’sSavoryOnion Loaf

tarbett Hardiman

Teays ValleyQuality Products and Service Since 1980

®

CONTACT TO ORDER:Phone 304-757-6686 • Email – [email protected] • Fax – 304-757-0641

While Supplies Last

Made From Scratch Taste in a Mix!

WWhhiillee SSuupppppplliieess LLaassttTry one of Paula Deen’s favorite recipes for the holidays using her famous mixes.

CoconutCake

Ingredients:1 Paula Deen OoeyGooey Butter Cake Mix1 stick of butter1 8oz. cream cheese –softened½ c. a chopped walnutsor pecans2 small boxes of coconutinstant pudding mixCool whip1 c. coconut optional1 8x8 pan

Pre-heat oven at350 degrees

Directions for crustCombine ooey cake mix,½ stick of butter melted,½ c. chopped walnuts orpecans. Mix well, pressinto bottom of pan andbake for 7 min.Directions for fillingCombine 8oz. creamcheese (softened), ½ stickof butter (melted) ooeygooey filling mix. Mix wellspread on top of cooledcrust.Directions for topping mix2 boxes of coconut creaminstant pudding mix asdirected on pudding box.Spread over filling, topwith cool whip. Optionaltoast 1c. coconut on stoveand sprinkle on cool whip1 8x8 pan

PumpkinOoey GooeyButter Cake

Ingredients:2 eggs (1 for cake and1 for filling)1 Stick melted butter(4 Tbsp. ea – ½ stick forcake and ½ for filling)1 – 8 oz. package ofcream cheese1 CupPumpkin Pie Mix

CAKE INSTRUCTIONSPREHEAT oven to 350°F(325°F for dark or coated pan)GREASE sides and bottom ofan 8 x 8 pan with shorteningor oil sprayBLEND ooey gooey cake mix,1 egg, and ½ stick of meltedbutter in a large bowl at lowspeed until well mixedPAT mixture into the bottom ofgreased panOOEY GOOEY FILLINGINSTRUCTIONSBEAT cream cheese andpumpkin pie mix in a separatebowl until smoothADD 1 egg and ½ stick ofmelted butter and beat togetherADD ooey gooey filling mix andblend togetherSPREAD the fillingover the cake batterBAKE at 350°F for30-40 minutesDo not over bake; center shouldbe a little gooeyCool completely before cutting!SERVE WITH FRESHWHIPPED CREAM

PEACHCOBBLER

Ingredients:8 Tbsp butter (1 stick)1 Cup sugar¾ cup Original RecipesMix (1 cup forfuller crust)¾ cup milk28 oz can slicedpeaches, heavy syrup,undrained

DIRECTIONSPreheat over to 375°F.Melt butter in 8 x 8 pan in ovenCombine sugar, Original Recipes Mix, and milkin separate bowl (small lumps are normal).Pour over melted butter. Do not stir.Spoon fruit evenly on top, gently pouring in thesyrup. (DO NOT STIR. Batter will rise to topduring baking)Bake at 30-35 minutes.Add fresh whipped cream or vanilla ice cream!

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Holiday Foods The Herald-Dispatch — Huntington, WV, November 17, 20133GQuestions? Call the newsroom at 304-526-2798 www.herald-dispatch.com 5G

This has been our family secret — it isnow out! A must-have on Christmas morn-ing.

Mom’s Sausage Ring2 pounds bulk sausage11⁄3 cups Ritz crackers, crumbled2 eggs, beaten1⁄3 cup milk1⁄4 cup onion, minced1 cup apples, peeled and finely

choppedMix all of the ingredients together. Form

this mixture into a ring shape on a large,foil-wrapped and lightly buttered cookiepan with sides.Bake at 350 degrees for one hour.Take off the pan, drain fat and place on

a large platter. Fill the center with scram-

bled eggs and garnish with apricot halves(fresh or from a can) and parsley.You can make this ahead, bake it for 30

minutes, chill and bake 30 minutes morethe next day.

—Barbara O’Connell, Wall, S.D.

O’Connell’s Mom’sSausage Ring

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304-781-2205

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304-522-0152


2 turkey breasts (about 1 pound total)1⁄2 cup onion, chopped1⁄2 cup celery, diced3 peppercorns1⁄2 teaspoon saltboiling water2⁄3 cup apple, cored and diced1⁄3 cup orange juice3 tablespoons jellied cranberry sauce4 teaspoons orange marmalade

In a large skillet, place turkey, onion,celery, peppercorns and salt. Pour in

enough water to cover. Place lid onskillet.Over low heat, poach turkey about 30

minutes or until done. Remove turkeyfrom liquid.In a small saucepan over medium

heat, combine apple pieces, orangejuice, cranberry sauce and orangemarmalade. Cook until sauce is hotand apples are tender, but hold shape.Spoon over turkey.

— norma thompson, Huntington

Thompson’s Poached Turkey Normandy

Cassandra Parsons/the Herald-dispatch

Poached Turkey Normandy is a nice alternative to roasting a whole turkey, especiallyif you have a small group to feed.


There’s no need to frost this easy cake, which makes its own “icing” as chocolatechips melt into the top in the oven.

1 box Betty Crocker Cake Mix (pud-ding in mix)1 package chocolate chips1 cup nuts (cook’s choice)Mix cake as shown on box. Pour into

greased and floured 13-by-9-inch cake

pan. Top with chocolate chips andnuts.Bake at 350 degrees for 35 minutes.

Let cool.

— Betty Crawford, Huntington

Crawford’s Quick Cake and Icing in One

4 cups peeled apples, sliced2 tablespoons brown sugar1 cup flour1 teaspoon cinnamon1 egg1⁄2 cup soft butter3⁄4 cup sugar1⁄2 cup chopped nuts (optional)Put apples in greased, 8-inch pie

plate, then sprinkle apples with brownsugar and cinnamon.Mix butter, granulated sugar, flour,

egg and nuts. Sprinkle over apples.Bake at 350 degrees for 1 hour, cool

and serve.Makes 8 servings.

— Betty Crawford, Huntington

Crawford’s Apple Pie Surprise


Mom’s Sausage Ring makes a pretty presen-tation for Christmas breakfast or brunch.


304-733-6622

Party TraysEvent CateringEvent PlanningChristmas Cookies

272137

Photos courtesy of Natalie Hemann

Natalie Hemann, left, of Kenova, is pic-tured in front of a giant, baking-themewreath in Franklin, Tenn. Hemann, abaker herself, says her Strawberry-Almond Bars, above, are a must forher family holidays and a favorite foranytime of year.

A favorite at our house for the holidays— or anytime of year!— aremy Strawberry-Almond Bars. My husband requests thatI make them every year for his Christmasparty at work. I just have to make sure hedoesn’t eat them before hand! Youmaysubstitute any flavor of preserves if you don’tlike strawberry. Apricot is a good substitu-tion.

Strawberry-Almond BarsCrumbMixture11⁄4 cups all-purpose flour1⁄2 cup LandO Lakes® Butter1⁄3 cup firmly packed brown sugarTopping1⁄2 cup all-purpose flour1⁄2 cup firmly packed brown sugar1⁄4 cup LandO Lakes ® Butter, softened1⁄2 teaspoon almond extractFilling3⁄4 cup strawberry preservesGlaze1⁄2 cup powdered sugar1⁄2 teaspoon almond extract

1 to 2 teaspoonsmilkDirectionsHeat oven to 350 degrees F. Grease and

flour 8-inch square baking pan; set aside.Combine all crumbmixture ingredients

in small bowl. Beat at low speed, scrapingbowl often, until mixture resembles coarsecrumbs. Press on bottom of prepared pan.Bake 20minutes or until edges are lightlybrowned.Meanwhile, combine all topping ingredi-

ents except preserves in same bowl. Beatat low speed, scraping bowl often, until wellmixed; set aside.Spread preserves to within 1⁄8 inch from

edge of hot, partially baked crust; sprinklewith topping. Continue baking 20-25min-utes or until edges are lightly browned. Coolcompletely.Combine powdered sugar and almond

extract in small bowl. Stir in enoughmilk fordesired glazing consistency. Drizzle glazeover bars.

—NatalieHemann,Kenova

Hemann’s Strawberry-Almond Bars

1⁄2 gallon milk1, 3-ounce box instant French

vanilla pudding mix1⁄2 cup sugar2 teaspoons vanilla1⁄2 teaspoon cinnamon1⁄2 teaspoon nutmegIn a large bowl, whisk 1 cup milk

and pudding mix until smooth. Whiskin sugar and spices; stir in vanillaand remaining milk.Refrigerate until serving.

— Virginia Rakes Puskas,Wayne

Puskas’ No-egg Eggnog

2 packages (8 ounces each) creamcheese, softened

1⁄2 cup sugar1 teaspoon Pure Vanilla

Extract2 eggs2 ounces semi-sweet bak-

ing chocolate, melted1 tablespoon red food col-

oring1 prepared chocolate

crumb crust, (6 ounces)Preheat oven to 350

degrees.Beat cream cheese, sugar and

vanilla in large bowl with electric mixer

on medium speed until well blended.Add eggs, one at a time, beating on

low speed after each additionjust until blended.Measure 1 cup batter into

medium bowl. Stir in meltedchocolate and food color. Pourinto crust. Top with remaining(plain) cheesecake batter.Bake 40 minutes or until

center is almost set. Cool com-pletely on wire rack.Refrigerate 3 hours or over-

night.

—DiannaWilliamson, Huntington

Williamson’s Red Velvet Cheesecake

Williamson

Cassandra Parsons/The Herald-Dispatch

Red Velvet Cheesecake is a festive and delicious ending to your holiday meal.

When I was a child, no Thanksgivingwas complete without candied sweetpotatoes with golden brown marshmal-lows melted on top.Then, my sister got married and

began her own household. At the nextfamily Thanksgiving, she offered to bringthe sweet potatoes.My little brother and I were not too

happy to see a crispy, brown crustwhere our beloved marshmallows weresupposed to be. But one bite, and wewere convinced: Change is good.This is now a must-have not only

during the winter holidays, but also atnearly every family gathering. I alsomade it once for Thanksgiving at myin-laws — and I’ve been asked to makeit again and again.

Sweet Potato Soufflé2 large cans sweet potatoes (mashed)1 cup brown sugar3 eggs1⁄2 cup half-and-half1⁄2 stick butter, melted1 teaspoon vanilla1 teaspoon cinnamonTopping1⁄2 cup brown sugar, packed21⁄2 tablespoons butter, melted1⁄4 cup flour

1⁄2 cup pecans, choppedPre-heat oven to 350 degrees. In

a large mixing bowl, combine sweetpotatoes, sugar, eggs, half-and-half,butter, vanilla and cinnamon. Blend untiluntil fluffy (hand mixer works well, too).Spoon into greased casserole dish.For the crumb topping, combine

brown sugar, melted butter, flour andpecans. Mix well, then sprinkle evenlyover potatoes.Bake uncovered for 30-40 minutes.

— Cassandra Johnston Parsons,Huntington (shared kindly by

Wendy Johnston Bair, Troy, Ohio)

Parsons’ SweetPotato Souffle


Corn Pudding adds a beautiful pop of brightyellow to any holiday table, and it

tastes as good as it looks.

Jennifer Fields/The Herald-Dispatch

1 box Jiffy cornbread mix1 can creamed corn1 can whole corn, drained1 cup butter (11⁄2) sticks1 small container sour cream (8 ounces)2 eggsPreheat oven to 350 degrees. Grease large

casserole dish for baking. Mix everythingtogether in bowl. Pour into baking dish. Bakeuncovered for one hour until brown. Opitional:Sprinkle Parmesean cheese when finishedbaking.

—Carol Sewell of Grayson, Ky.

Sewell’s Corn Pudding

This recipe comes straight out ofmy childhood growing up in the ‘60s.It became a tradition in our family thatmy mother HAD to make EmeraldSalad or it wasn’t Christmas dinner.Since Mom passed, it’s become the

same way in my home. My family nowexpects it and I gladly provide. Thetradition lives on.

Emerald Salad1 small box lime Jell-O13⁄4 cup water2 cups mini marshmallows1 cup crushed pineapple, drained1 cup small-curd cottage cheese1⁄2 cup maraschino cherries, quar-

tered2 cups Cool WhipHeat water to boiling. Melt Jell-O and

marshmallows in hot water. Let standto cool enough to add all other ingre-dients except Cool Whip. Let standagain for 20-30 minutes (this is neededto prevent ingredients from sinking tobottom once Cool Whip is added).Gently fold in Cool Whip, and chill to

set firmly. Garnish top with maraschinohalves before serving, if desired.I sometimes add a few drops of

green food coloring to enhance thecolor, and I always pour it into mygrandmother’s antique, red glassbowl to firm up for serving at theholidays, just as my mother did.

—Anna Sullivan, Barboursville

Sullivan’sEmerald Salad

Cassandra Parsons/The Herald-Dispatch

Sweet Potato Souffle is usually served as a side dish to the main course, but somemight say it’s sweet enough to be dessert.

1 package (8 ounces) creamcheese, softened2 cups sour cream2 cups shredded cheddar cheese1 cup green or red onion, chopped1⁄2 cup cooked, crumbled bacon

Preheat oven to 400 degrees.Combine all ingredients. Pour mixtureinto a 1-quart baking dish. Cover withlid or foil. Bake for 25-30 minutes, oruntil bubbly. Makes 15 servings (5tablespoons per serving).

—Virginia Rakes Puskas, Wayne

Puskas’ Warm andCreamy Bacon Dip

6 cups thinly sliced Granny SmithApples

2⁄3 cup walnut pieces1⁄2 cup cinnamon red hot candies1⁄3 cup plus 2 tablespoons sugar,

divided usage1⁄3 cup all-purpose flour2 deep dish pie crusts, frozen1. In a large bowl, toss together

apples, cinnamon candies, 1⁄3 cupsugar and flour. Pour into one frozenpie crust.2. Break or crumble second pie

crust into very small pieces, toss withremaining 2 T sugar and walnuts.Sprinkle over the top of the pie.3. Place the pie on a preheated

cookie sheet. Bake in a preheated375-degree oven for 55-60 minutesor until the candies melt and bubblethrough the crumbled crust. Cool com-pletely before serving.

— Tammy Muffley, Huntington

Muffley’s Candy Apple Pie

Holiday Foods The Herald-Dispatch — Huntington, WV, November 17, 20139GQuestions? Call the newsroom at 304-526-2798 www.herald-dispatch.com

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Courtesy of Tammy Muffley

Candy Apple Pie brings together thewonderful flavors of the season.

Courtesy of Jane Edelen

These Brownie Cupcakes with Butterscotch and Pretzel Topping can be changedfor the seasons by using pretzels in seasonal shapes.

These Brownie Cupcakes with But-terscotch and Pretzel topping can bechanged for the seasons. You can usu-ally find seasonal-shaped pretzels inmost grocery stores — holiday, football,baseball, etc.As you can see, the cupcakes can be

a fancy presentation or a simple treat.

Fudge Brownie Cupcakes withButterscotch-Pretzel ToppingMakes 12-18 cupcakes1 family-size box Fudge Brownie Mix1⁄2 cup vegetable oil1⁄4 cup water3 large eggs1 cup butterscotch chips24 small pretzelsPreheat oven to 350 degrees. Using

cooking spray, lightly coat bottom andsides of each cup OR use 24 regular-size paper baking cup liners.

Make brownie batter as directed onpackage, using 3 eggs. Do not overbeatbatter.

NoTE: Mix the oil, water and eggs in asmall bowl and then add to dry ingredi-ents.Using a 1⁄4 cup measure OR ice cream

scoop, fill each cup with batter.Bake in 350-degree oven, middle

rack, for 18 to 22 minutes. A toothpickinserted near center of cupcake shouldcome out clean. Cool completely beforeadding topping.

ToPPING: Melt 1 Cup of ButterscotchChips in Microwave as per instructionson package. Drizzle over top of cup-cakes and immediately top with a smallpretzel.

Cook’s Comment: Yummy tastescombining the chocolate of the brownie,the butterscotch and the saltiness ofthe pretzel.

— Jane Edelen, Barboursville

Edelen’s Fudge Brownie Cupcakes

21⁄2 cups all-purpose flour1 teaspoon baking powder1 teaspoon baking soda2 teaspoons ground cinnamon1⁄2 teaspoon ground nutmeg1⁄2 teaspoon ground cloves1⁄2 teaspoon salt1⁄2 cup butter, softened11⁄2 cups white sugar1 cup canned pumpkin puree1 egg1 teaspoon vanilla extractFor glaze2 cups confectioners’ sugar3 tablespoons milk1 tablespoon melted butter1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F(175 degrees C). Combine flour, bak-

ing powder, baking soda, cinnamon,nutmeg, ground cloves, and salt; setaside.2. In a medium bowl, cream together

the 1⁄2 cup of butter and white sugar.Add pumpkin, egg, and 1 teaspoonvanilla to butter mixture, and beat untilcreamy. Mix in dry ingredients. Dropon cookie sheet by tablespoonfuls;flatten slightly.3. Bake for 15 to 20 minutes in the

preheated oven. Cool cookies, thendrizzle glaze with fork.4. To Make Glaze: Combine con-

fectioners’ sugar, milk, 1 tablespoonmelted butter, and 1 teaspoon vanilla.Add milk as needed, to achieve driz-zling consistency.


Williamson’s Pumpkin Cookies

2 loaves frozen bread dough1 box (3 ounces) instant pudding mix,

vanilla or butterscotch1 cup plus 2 tablespoons milk1 cup brown sugar1⁄2 cup butter, meltedThaw bread dough. Pinch off walnut

size balls of dough and layer in a greased,9-by-13-inch pan. Combine remainingingredients and pour over the balls. Coverwith plastic wrap and refrigerate overnight.Bake at 350 degrees for 30 minutes.

—Virginia Rakes Puskas, Wayne,

Puskas’ Easy Breakfast Caramel Bars

holiday foods

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cups114 cups

cool inmuffin cups

muffin cups servewarm

inch muffin cups withpaper

prepared muffin cups

macaroni insteadof potatoes

large bowl

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