Presented by
Union County Extension Office
&
Union County Extension Homemakers
November 15, 2014
A Taste of Union County
Homemakers’ 2014
Cranberry Butter
Pumpkin Pie “Cheese” Ball
1 c. butter
1/3 c. cranberries (fresh or frozen)
1/4 c. maple syrup
1 Tbsp. orange zest (optional)
Makes 1 1/2 cups
2 (8 ounce) packages cream cheese, slightly softened
1/4 c. butter, softened
2 c. powdered sugar
3 Tbsp. brown sugar
3/4 c. pumpkin puree 1 Tbsp. pumpkin pie spice
1 1/2 c. crushed gingersnap cookies
graham crackers, apples, and additional gingersnaps
Cheese Butter
With a mixer blend the cream cheese and butter together
until light and fluffy. Add the powdered sugar and brown
sugar and blend well. Add the pumpkin puree and pumpkin
pie spice until combined. Spoon mixture onto plastic wrap in
a ball shape. The mixture is wet so it won't quite be a ball
but do your best to make a ball or pumpkin shape. Wrap mixture tightly with plastic wrap and place in the freezer for 4
hours or until firm. Once ball is frozen remove from the
freezer. Place gingersnap crumbs on a large plate or platter.
Unwrap the ball. It may look scary but will look fine once the
crumbs are on it. Roll the ball in the crumbs, pressing the
crumbs into the ball. I noticed that if I let the ball sit for a minute before rolling it had enough moisture to make the
crumbs stick. Wrap ball in clean piece of plastic wrap and
store in the freezer until serving. To serve: Remove from the
freezer about a half hour before serving. The ball can also be
stored in the refrigerator for a day or two and will be in a
softer state. Any longer than that, it should be stored in the
freezer. Cut into wedges and serve with graham crackers, apple slices, or gingersnaps. Graham crackers are our favorite
because it really tastes like pumpkin pie.
1/2 c. butter
1/4 c. grated Parmesan or Cheddar cheese
Or crumble blue cheese
2 t. slilced green onions (optional)
Makes 3/4 cup
Curry Butter
1/2 c. butter
1 t. curry powder
1/8 t. paprika
1 dash freshly ground pepper
Makes 1/2 cup
Kathy Rodgers
Happy Day Club
Mary Ann Eckman
Happy Day Club
Marinated Vegetables
1 can green beans, French-Cut style
1 can yellow kernel corn
1 can white kernel corn
1 can lima beans (optional)
1 can green peas
1 can kidney or red beans (optional)
1 can black beans, rinsed well (optional)
1 small jar pimentos
Drain all the above canned vegetables
4 stalks celery, diced small
1 medium sweet onion, chopped fine
1 green pepper, chopped small
Mix the vegetables in a large container
Dressing:
1/3 c. vegetable oil
1 c. sugar
1/4 tsp. paprika
1 c. vinegar
1 tsp. salt
Mix dressing ingredients and pour over vegetables.
Mix well and chill. Better if mixed a couple of days
in advance. Makes a very large quantity and can be
used for several events. Keeps in the refrigerator
for several days. It just gets better. Options: I have
found a prepared red pepper relish that I like in
place of the dressing. I have used this relish with a
sweet Italian dressing for a spicy taste. Marilyn
Holt shared the original recipe and I added a few
small changes.
Suzanne Walker
Morganfield Young Club
Mini Pecan Pie Muffins
1 c. pecans, chopped
1 c. brown sugar, firmly packed
1/2 c. flour
2 large eggs
1/2 c. butter, melted
Combine first 3 ingredients in a large bowl, make a well
in center of mixture. Beat eggs until foamy. Stir together eggs and butter; add to dry ingredients stirring until
moistened. Place foil-baking cups in muffin pans. Spoon
batter into cups to 2/3 full. This recipe does better not
using muffin papers, spray pan with baking spray to
keep from sticking. Bake mini muffins at 385° F for
about 12 minutes. Bake regular size muffins at 350 ° F
for 20-25 minutes or until done. Remove from pans immediately, cool on wire racks. Best served warm.
Janice Griggs
Happy Day Club
Best Bread Machine Bread
Sweet Potato Crunch
1 1/3 c. warm water (about 110° F)
2 Tbsp. plus 2 t. white sugar
3 t. yeast (I use bread yeast)
1/3 c. olive oil (not nearly as good with vegetable oil)
4. c. flour (or 1.5 cups whole wheat flour and 2.5 cups
bread flour)
2 t. salt
3 c. sweet potatoes, cooked, peeled & mashed
1 c. sugar
1 stick + 1/3 c. butter, melted & divided
2 eggs, slightly beaten
1 t. vanilla
1/3 c. all-purpose flour
1 c. brown sugar, packed
1 c. pecans, finely chopped
In a bread machine, place water, oil and salt. Add flour
on top of liquids. Pour sugar into one corner of the
bread machine basket. Then make a well in the center
of the flour and pour in the yeast. Set your bread machine for “basic” loaf and let it do all the work for you.
Mix sweet potatoes, sugar, one stick butter, eggs and
vanilla. Place in greased 2 quart baking dish. In a separate dish, combine flour, remaining butter and brown
sugar. Spread flour mixture over sweet potato mixture.
Sprinkle pecans on top. Bake at 350° F for about 40
minutes.
(The whole wheat variation is in the parentheses)
Linda Stevens
Morganfield Young Club
Brenda Peak
Happy Day Club
Crockpot Corn
Be thankful for what you have;
you’ll end up having
more.
3 (16 oz. pkgs.) frozen corn
11 oz. cream cheese, cubed
1/4 c. butter
3 Tbsp. water
3 Tbsp. milk
2 Tbsp. sugar
6 slices of American cheese
Mix all in crockpot. Cover, cook on low 4 hours.
Carolyn Thomas
Morganfield Young Club
Cranberry Nut Loaf
Turkey & Dressing Casserole
3 c. all-purpose flour
1 Tbsp. baking powder
1 1/2 t. baking soda
1 t. salt
2 eggs
1 c. sugar
2 c. whole canned cranberry sauce
1/2 c. milk
1/2 c. Canola oil
3/4 c. coarsely chopped pecans
1 cooked turkey breast, sliced
1 skillet of baked cornbread
7 slices oven-dried white bread
1 sleeve saltine crackers
8 Tbsp. butter
2 c. celery, chopped
1 large onion, chopped
7 c. chicken stock
1 t. salt, freshly ground black pepper to taste
1 t. sage (optional)
1 Tbsp. poultry seasoning (optional)
5 eggs, beaten.
Preheat oven to 350° F. Coat 2 loaf pans with cooking
spray. In large bowl combine flour, baking powder, soda
and salt. In separate bowl beat eggs, sugar, cranberry
sauce, milk and oil until smooth. Add to flour mixture
and beat until just combined. Stir in nuts. Pour into loaf
pans and bake 42 minutes or until toothpick inserted in
middle comes out clean. Cool.
Patty Hancock
Uniontown Club
Preheat oven to 350° F. In a large bowl, combine crumbled
cornbread, dried white bread slices, and saltines; set aside.
Melt the butter in a large skillet over medium heat. Add the
celery and onion and cook until transparent, approximately
5 to 10 minutes. Pour the vegetable mixture over cornbread
mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs
and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Add cooked, sliced turkey. Pour
mixture into a greased pan. Bake until cooked through,
about 45 minutes.
Melanie Bealmear
Union County Extension Office
No-Bake Craisins Crunch Clusters
Cranberry Cream Salad
1/4 c. honey
1/4 c. heavy cream
1 (12 - oz.) package white baking chips
3 c. chow mein noodles
1 c. Ocean Spray® Blueberry or Pomegranate Craisins®
Juice Infused Dried Cranberries
1 c. granola cereal
1/2 c. slivered almonds, toasted
1 box cherry Jell-O
1 c. hot water
1 c. celery, diced
1/2 c. nuts
1 can whole cranberry sauce
1 c. sour cream
Line 2 large baking sheets with waxed paper.
Combine honey and cream in 2-quart saucepan. Cook
over medium-low heat until bubbly. Add chips; cook, stirring, until chips are melted and mixture is smooth.
Combine remaining ingredients in large bowl. Pour cream
mixture over sweetened dried cranberry mixture. Stir until mixed and coated. Drop by heaping tablespoonfuls onto waxed paper. Let stand until completely set. Store
loosely covered.
Makes 30 cookies.
TIP: For easier spooning, spray tablespoon with cooking
spray before forming cookies.
Anita Yates
Uniontown Club
Dissolve Jell-O in hot water and let thicken. Add next
three ingredients. Mix sour cream in last. Let jell.
Sammye Gatlin
Uniontown Club
Cranberry Spread
1 (8 oz.) cream cheese
2 Tbsp. orange juice concentrate
1/8 t. cinnamon
1 Tbsp. sugar
1/4 c. pecans, chopped
1/4 c. dry cranberries
Zest of 1 orange
Mix with mixer, all but last three items. Fold last three
items into first items. Serve on Ritz Crackers or Triscuits.
Sammye Gatlin
Uniontown Club
Cranberry Punch
Creamy Chicken Noodle Casserole
2 quarts Cranberry juice
1 - 12 oz. can frozen orange juice
1 - 12 oz. can frozen lemonade
1/2 c. sugar
1 c. red hots (candy)
4 c. water
6 oz. (2 1/2 c.) No-Yolk noodles
1 Tbsp. olive oil
8 oz. fresh mushrooms, sliced
2 ribs of celery, chopped
3 medium carrots, peeled & sliced
1 small onion, chopped
1 t. garlic powder
32 oz. chicken broth
1 thyme sprig
8 oz. light cream cheese, softened
1/2 c. Parmesan cheese, grated
1 1/2 Tbsp. all-purpose flour
2 chicken breast, cooked & chopped
Heat ingredients until red hots are melted. Enjoy!
Melanie Bealmear
Union County Extension Office
Hot Cranberry Punch
1 c. water
3 cinnamon sticks
1 c. sugar
14 cloves
4 quarts orange juice
48 oz. Cranberry juice
Cook water, cinnamon sticks, sugar and cloves over low
heat for 10 minutes. Add orange juice and cranberry
juice. Heal all together. Makes large amount. You can
put into refrigerator and heat later any leftovers.
Carolyn Hancock
Uniontown Club
Topping: 1 c. panko bread crumbs, 1 Tbsp. melted butter,
salt & pepper to taste.
Combine topping ingredients and set aside. Preheat oven
to 400° F. Add olive oil to 7 quart stock pot and saute’
mushrooms, celery, carrots, onions and garlic power for 3
to 4 minutes over medium heat. Add chicken broth and
thyme spring and bring to a boil, stirring occasionally.
Add cream cheese, Parmesan cheese and noodles. Stir
until well blended. Sprinkle flour over top of mixture and
cook for 1 to 2 minutes or until mixture begins to thicken.
Fold in chicken. Pour into a 3 quart casserole dish. Sprinkle on reserve topping mixture. Bake uncovered 15
minutes. Remove from oven and let stand 10 minutes.
Serves 6.
Mary Lou Duncan
Morganfield Young Club
Cheese Straws
1 pound New York State sharp cheese
3/4 stick margarine
2 c. flour
1 t. salt
1/2 t. red pepper
Paprika
Secret of success: Let cheese and margarine set out
overnight to soften. Next morning, mix ingredients except paprika. Knead by hand to blend well. Put in cookie
press. Use smallest star design. Put on ungreased cookie
sheet. Bake 12 minutes at 350 ° F – 400 ° F sprinkle with
paprika after baking.
Gwynn Royster
Happy Day Club
Sugar Coated Pecans
3 c. brown sugar
1/2 c. water
1/2 c. sour cream
3 c. pecans, whole
1 t. vanilla
Grease the sides of a 3 quart pan. Add all ingredients except vanilla and pecans. Cook to soft boil, stir constantly. Add vanilla. Beat until thick. Add pecans and stir well.
Pour onto cookie sheet. Break apart when cool.
Katie Gibson
Sturgis Club
Reese’s Chewy Chocolate Cookies
2 c. all-purpose flour
3/4 c. Hershey’s cocoa
1 t. baking soda
1/2 t. salt
1 1/4 c. butter or margarine (softened)
2 c. sugar
2 eggs
2 t. vanilla
10 oz. Reese’s peanut butter chips
Heat oven 350° F. Stir together flour, cocoa, soda, and
salt. Beat butter and sugar in large bowl. With mixer
until fluffy. Add eggs and vanilla; beat well. Gradually
add flour mixture, beating well. Stir in peanut butter
chips. Drop by teaspoon on ungreased cookies sheet.
Bake 8 to 9 minutes. Do not overbake; cookies will be
soft. They will puff while baking & flatten while cooling.
Hazel Niese
Sturgis Club
Pumpkin Cake Roll
3 eggs, separated
1 c. sugar, divided
2/3 c. canned pumpkin
3/4 c. all-purpose flour
1 t. baking soda
1/2 t. ground cinnamon
1/8 t. salt
1 package (8 oz,) cream cheese, softened
2 Tbsp. butter, softened
1 c. confectioners' sugar
3/4 t. pure vanilla extract
Additional confectioners' sugar, optional
Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper;
grease the paper and set aside. In a large bowl, beat egg
yolks on high speed until thick and lemon-colored. Gradually
add 1/2 cup sugar and pumpkin, beating on high until sugar
is almost dissolved. In a small bowl, beat egg whites until
soft peaks form. Gradually add remaining sugar, beating until
stiff peaks form. Fold into egg yolk mixture. Combine the
flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan. Bake at 375° for 1215 minutes or until cake springs back when lightly touched.
Cool for 5 minutes. Turn cake onto a kitchen towel dusted
with confectioners’ sugar. Gently peel off waxed paper. Roll
up cake in the towel jelly-roll style, starting with a short side.
Cool completely on a wire rack. In a small bowl, beat the
cream cheese, butter, confectioners' sugar and vanilla until
smooth. Unroll cake; spread filling evenly to within 1/2 in. of
edges. Roll up again. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes
before cutting. Dust with confectioners’ sugar if desired.
Yield: 10 servings.
Annette Buckman
Union County Extension Office
Cranberry Salad
1 can whole cranberry sauce
1 (8 oz.) can pineapple tidbits, drained
1 c. pecans, chopped
1 c. celery, thinly sliced
1 medium apple, cut up
1 orange, peeled and cut up
1 1/2 c. sugar
2 small boxes Cherry Jell-O
2 c. boiling water & 1 1/2 c. cold water
Dissolve Jell-O in 2 cups boiling water, but reduce cold
water to 1 1/2 cups. Let cool, and then mix all other
ingredients into Jell-O. Keep in refrigerated.
Irene Jennings
Uniontown Club
Broccoli Salad
8 c. broccoli, small florets
3/4 c. mayonnaise
1/2 red onion, minced
1 c. sunflower seeds
1/4 c. sugar
1 pkg. real bacon bits
1 c. dried cranberries
Mix first 3 ingredients, Sprinkle on sugar and stir.
Add sunflower seeds, cranberries and bacon bits.
Teresa Devers
Uniontown Club
Easy Hot Rolls
Turkey - Cranberry Mini Tarts
2 pkg. dry yeast
1/4 c. warm water
1 stick butter - NOT margarine (extra for tops)
1 1/2 c. buttermilk
1/4 c. sugar
1 t. salt
1/2 t. baking soda
4 c. all-purpose flour (extra will be needed for rolling out)
1/3 c. mayonnaise
4 t. parsley flakes
4 t. honey mustard
1/8 t. pepper
2 c. cooked turkey breast, cubed
1/3 c. celery, chopped
1/3 c. dried cranberries, chopped
1/3 c. Swiss cheese, shredded
1/4 c. pecans, chopped
30 frozen mini phyllo tart shells
Dissolve yeast in warm water. Let stand in warm place
until you see small bubbles.
Mix softened butter, sugar, salt and buttermilk. Heat
until lukewarm. If it is too hot it will kill your yeast.
Add to yeast and begin to add 4 cups flour and baking
soda. A soft ball that pulls away from the bowl should
form. Cover bowl and set in warm place and let rise.
Turn dough out onto floured surface and knead about
10 or so times. Roll out to about 3/4 inch thick. Cut
out and place into greased pan. Brush with butter and
let rise again (30 - 45 minutes) in warm place. Bake at
425 ° F until done. Brush again with butter. A lot of
this is by feel. (It may take you a couple times. Don’t give up!)
Note: Preheat oven before baking.
Mix first 5 ingredients. Add turkey, celery, cranberries,
cheese and pecans. Toss to coat. Fill tart shells with
turkey mixture. Place on ungreased baking sheet. Bake
at 375° F for 10 to 12 minutes or until heated through.
Kathy Welden
Happy Day Club
Little pleasures add up to
Sammye Gatlin
Uniontown Club
a whole lot of treasure.
Angel Biscuits
5 c. all-purpose flour
2 t. salt
1 t. baking powder
1 t. baking soda
1 c. butter, cut into tablespoons
1/4 c. warm water (105° to 110°)
2 (1/4-oz.) packages active dry yeast
1/4 c. sugar
2 c. buttermilk
Make-Ahead Butterhorns
2 packages (1/4 ounce each) active dry yeast
1/3 c. warm water (110° to 115° F)
9 c. all-purpose flour, divided
2 c. warm milk (110° to 115° F)
1 c. shortening
1 c. sugar
6 eggs
2 t. salt
3 to 4 Tbsp. butter or margarine, melted
In a large bowl, combine flour, salt, baking powder, and
baking soda. Using a pastry blender, cut in butter until
mixture is crumbly. In a small bowl, combine warm
water and yeast, stirring to dissolve. Add sugar, stirring
to dissolve. Let mixture stand for 5 minutes or until
foamy. Add to flour mixture. Gradually add buttermilk,
stirring to combine. Dough will be sticky. Cover and refrigerate overnight. Spray a large baking sheet with nonstick cooking spray. On a lightly floured surface, turn out
dough, and pat to ¾-inch thickness. Using a 2 1/2-inch
round cutter, cut dough, rerolling scraps as needed.
Place biscuits on prepared pan, and let stand at room
temperature for 2 to 2 1/2 hours or until doubled in size.
Preheat oven to 425° F. Bake biscuits for 10 minutes or
until golden brown. Serve warm. Makes 2 dozen
In a large bowl, dissolve yeast in water. Add 4 cups flour,
milk, shortening, sugar, eggs and salt; beat 2 minutes or
until smooth. Add enough remaining flour to form a soft
dough. Turn onto a floured surface; knead lightly. Place
in a greased bowl, turning once to grease top. Cover and
let rise in a warm place until doubled, about 2 - 3 hours.
Punch dough down; divide into four equal parts. Roll
each into a 9-in. circle; brush with butter. Cut each circle
into eight pie-shaped wedges; roll up each wedge from
wide edge to tip of dough and pinch to seal. Place rolls
with tip down on baking sheets; freeze. When frozen,
place in freezer bags and keep until needed. Store in
freezer for up to 4 weeks. To bake, place on greased
baking sheets; thaw 5 hours or until doubled in size.
Bake 12-15 minutes or until lightly browned. Remove
from baking sheets; serve immediately, or cool on wire
rack. Note: Preheat oven to 375° F before baking.
Yield: 32 rolls.
Annette Buckman
Union County Extension Office
Mary Byars
Happy Day Club
Moist Pumpkin Cake
Sweet Potato Yeast Rolls
2 c. sugar
2 c. all-purpose flour
1 c. oil
3 eggs
1 t. baking soda
1 t. baking powder
2 t. cinnamon
1 (16 oz.) can pumpkin
1 (.25 oz.) package active dry yeast
1/2 c. warm water (110° F)
1 Tbsp. honey
3 Tbsp. white sugar
1/2 cup canned sweet potato puree
3 Tbsp. butter, softened
1 t. salt
2 eggs, slightly beaten
3 c. all-purpose flour
1/2 c. sorghum flour
Mix well and pour into 9 x 13 greased pan. Bake 35 – 40
minutes at 350° F . Cool. Frost with cream cheese
frosting. Sprinkle with chopped pecans
Cream Cheese Frosting
1/2 stick margarine, softened
1 t. vanilla
1 lb. powdered sugar
8 oz. cream cheese
Mix well. Put frosting on cool cake.
Dot Willett
Sturgis Club
Dissolve yeast, warm water and honey. Set aside and
let stand 5 minutes until doubled. Whisk together sugar, sweet potato, butter, salt and eggs in mixing bowl.
Stir in yeast mixture. Add 2 1/2 cups all-purpose flour
and sorghum flour. Turn onto a lightly floured surface.
Knead 2 to 3 minutes, adding just enough of remaining
flour to prevent sticking. Do not knead too heavily,
when smooth, shape into a ball. Place in an oiled bowl,
and turn to coat the surface. Cover and let rise about 1
hour or longer in a warm place. After dough has risen,
punch down gently, and allow dough to rest for 2
minutes. Divide into 20-24 balls, and place in a 9 x 13
inch pan. Allow to rise until doubled. Bake at 375° F for
15 to 20 minutes. Serve warm. These delicious yeast
rolls are good with any entree. Enjoy.
Teresa French
Happy Day Club