121114 fp cc seasons eatings

2 • SEASON’S EATINGS • DECEMBER 11, 2014

Sherrill Hills

Showcase of TreesDecember 15, 2014 • Open House 4-6pm

6:30 pm An Evening of Entertainment with MA R S H A L AN D Y , Andy Smalls Featuring Margarett Seagraves, Rhonda Whiting

Sherrill Hills Annual Christmas Party

“Home for the Holidays”December 18, 2014 • 3-6pm Showcase of Trees& silent auction benefiting Knox County Mobile Meals Live music, cocktails and refreshments on

main street and a Special Visit from Santa6:30 pm Christmas music with Travis Wetzel the “Mad Fiddler”

January 31st New Years Eve

Masquerade Ball3-5pm: Cocktails, refreshments and Dancing to the sounds of Don Redman and the Blue Notes

Sponsored by

R e t i r e m e n t R e s o r t

271 Moss Grove BoulevardKnoxville, TN 37922

www.sherillhillsretirement.com

Please RSVP to: 865.240.2593Seating is limited

Call today to schedule your personal tour & complimentary meal. 865.240.2539

SEASON’S EATINGS • DECEMBER 11, 2014 • 3

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Open Monday-Saturday 9 am to 10 pm

We match competitor’s advertised prices.

11238 Kingston Pike • Farragut, TN 37934

865-777-2001L O C A T E D I N T H E H E A R T O F F A R R A G U T N E A R K R O G E R

PL E A S E DR I N K RE S P O N S I B LY


CRANBERRY APPLE

CASSEROLESubmitted by Dan & Amy Tankersley

Ingredients

Directions

3 cups chopped unpeeled apples2 cups whole cranberries1 cup sweetner of choice

(we like xylitol)1/2 cup waterTopping:1 stick butter1/2 cup brown sugar1/3 cup whole wheat flour1 1/2 cups uncooked rolled oats

Place first four ingredients in a glass baking dish. Melt butter in saucepan;add brown sugar, flour and oats. Spoon topping mixture over casserole.Bake at 350 degrees for one hour. This family recipe has long been a staple at the holidays. It's simple, cleanand makes a colorful fruit side or dessert when served with a little ice cream.Leftovers are ideal for breakfast topped with plain Greek yogurt.

IAOMAI

ALMOND CRESCENTSSubmitted by Steven Letner

Ingredients

Directions

2 1/12 cups flour1 cup butter3/4 cup sugar1 teaspoon vanilla extract1-1/2 teaspoon almond extract1 cup ground almonds

Preheat oven to 350 degrees. Using a paddle attachment of your electricmixer, beat butter, gradually adding sugar until light and fluffy. Stir in extractsduring the last minute. Stir together flour and ground almonds. Pour into thebatter and mix briefly to combine. Shape the dough into logs and bend intoa crescent shape, using approximately 1 tablespoon of dough for each. Placeonto an ungreased baking sheet and bake for 12 to 15 minutes. While stillwarm, roll gently in confectioner's sugar.

SUGARBAKER’S

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*NOW TAKING APPOINTMENTS for all consignments for ourNEW Location next to Applecake Tea Room to open in February, 2015

REPEATS GALORE


TURKEY CHILI

Ingredients

Directions

1 large onion, diced1 lb. 93% lean ground turkey2 green bell peppers, diced1 1/2 cup chopped carrots8 oz. (1 package) sliced

mushrooms1 28 oz. can low sodium

crushed tomatoes 2 15 oz. cans dark red kidney beans4 oz. crushed pineapple in juice2 tablespoon chili powder1 teaspoon cumin

In a Dutch oven, sauté onions using non-stick cooking spray, then add turkeyand sauté until just browned. Add the remaining ingredients and simmer foran hour. Makes 6 servings.

PINEAPPLE

CASSEROLESubmitted by Jill Jordan

Ingredients

Directions

1 large can pineapple chunks (drained)

1 cup sharp cheddar cheese (grated)

3 tablespoons flour1 cup sugar1 roll Ritz crackers (crushed)1 stick margarine (melted)

Mix flour, sugar & cheese. In another bowl, pour melted butter over crackercrumbs and mix. Layer pineapple, sugar mixture & cracker crumbs in thatorder, using about half of everything. Repeat using remaining ingredients.Bake at 350 degrees for 35 minutes uncovered.

REPEATS GALORE

Submitted by KOKO FIT CLUB

BOURBON CHAI

TODDYSubmitted by Robin Purvis

Ingredients

Directions

1 ounce Markers Mark1/2 ounce Cointreau1 ounce freshly prepared chai tea, hotSplash of bittersHoney, to taste

Prepare hot chai tea, measure 1 ounce, and pour into tall mug. Add theremaining ingredients. Stir well and garnish with cinnamon sugar andorange twist.Southerners live and die by their sweet tea and aren't afraid of a little bour-bon. This twist on the toddy marries those two Southern staples — a blend ofMakers Mark, Cointreau, bitters, and hot chai tea. It comes from Huntsville,Alabama's charming restaurant The Cotton Row, where award-winning chefJames Boyce churns out modern American dishes inspired by the cottonworkers that once inhabited the area.

FARRAGUT WINE & SPIRITS

WHEAT-FREE PIZZAIngredients

Directions

1⁄2 eggplant, cubed1 small red bell pepper, seeded and

cut into strips1 small zucchini, sliced2 garlic cloves, sliced1⁄3 cup olive oil, plus extra to drizzle3 tablespoons each milk and water,

mixed together and warmed1 egg

3⁄4 teaspoon freshly squeezed lemon juice

1⁄2 teaspoon salt13⁄4 cups gluten-free white flour1 teaspoon quick-rising yeast21⁄2 ounces mozzarella, drained

and cubed (optional)Sea salt and freshly ground black

pepper

Preheat the oven to 400 degrees. Toss the eggplant, red bell pepper, zucchini, andgarlic in 4 tablespoons of the olive oil and roast in a roasting pan in the oven for15 to 20 minutes, or until they are beginning to soften. While the vegetables areroasting, make the batter. Whisk the warm (not hot) milk and water, lemon juice,remaining olive oil, egg, and salt together. Beat in the flour and yeast and mix untilwell combined. Pour into the prepared pizza pan, cover, and let rise in a warmplace for about 20 minutes, or until puffy. Bake the pizza crust in the oven for 10minutes to set the dough, then quickly remove from the oven and scatter with theroasted vegetables and mozzarella (if using). Season well, drizzle with olive oil,and return to the oven for a further 10 minutes until the vegetables are sizzling andthe pizza has slightly shrunk from the edges. Cut into wedges and serve hot.


THE VERY BEST

CARAMEL APPLESSubmitted by Friends of Sugarbaker's

Ingredients

Directions

5 Ib. Nestle Caramel Loaf1 Ib. white chocolate2 dozen apples

(dry & at room temperature)Wooden apple sticks

(available at Sugarbaker's)

Heat caramel to 175 degrees F, then add white chocolate. When melted, mixuntil consistent. Stick apples and dip in caramel. Remove from caramel witha twisting movement to minimize bubbles and "feet". Decorate as desired.Place on plastic wrap or greased wax paper. Yield: 2 dozen caramel apples."Tart apples are generally better. "Decorating suggestions include coconutflakes, chopped nuts, candy bits, and (of course) chocolatel

SUGARBAKER’S

CHOCOLATEBALLS

Submitted by Sharon Koch

Ingredients

Directions

1 box confectioner’s sugar2 cups peanut butter3 cups Rice Krispies1 stick margarine or butter12 ounces chocolate chips1/3 block paraffin

Melt butter. Add sugar, peanut butter and rice krispies. Mix all together andallow to cool slightly. Form into small balls by rolling in your hands. Put onwaxed paper and refrigerate a few hours or overnight.Melt chocolate and paraffin in microwave. Dip balls in chocolate mixtureand place on waxed paper. Makes about 70 one-inch balls.

FARRAGUT PRESBYTERIAN CHURCH


DINNER ROLLSIngredients

Directions

4 tablespoons granulated sugar2 cups warm milk (about 110º F)2 tablespoons active dry yeast3 cups gluten-free all-purpose flour2 teaspoons xanthan gum4 teaspoons baking powder1 teaspoon salt2 extra-large eggs1⁄4 cup neutral-flavored oil such as rice bran or canola2 teaspoons vinegar, preferably apple ciderMelted unsalted butter for brushingTapioca flour for dusting

Brush 18 standard muffin cups (one 12-cup pan and one 6-cup pan) with melt-ed butter and dust with tapioca flour. In a small bowl, whisk 1 tablespoon ofthe sugar into the warm milk. Whisk in the yeast to dissolve. Set aside to proof.The mixture will get foamy. If your kitchen is warm, the mixture will foam quick-ly, so watch it to make sure it does not overflow the bowl. In a medium bowl,mix together the all-purpose flour, xanthan gum, baking powder, salt, andremaining 3 tablespoons sugar. In the bowl of a stand mixer fitted with the pad-dle attachment, beat the eggs on medium speed until foamy, about 3 minutes.Add the oil and beat for 2 more minutes. Reduce the speed to low, add the vine-gar and beat to combine. Add the yeast mixture and beat to mix. Add the flourmixture and beat to combine, then increase the speed to medium-high and beatfor 3 minutes longer. Distribute the dough equally among the prepared muffincups and fill them about three-quarters full. With a sharp knife that has beendipped in tapioca flour, cut a deep slash in the top of each roll. Dip the knife inflour before each cut, and don’t worry if a little extra tapioca flour is left on topof the rolls. Preheat the oven to 375 degrees. Let the dough stand in a warm,draft-free place to rise until doubled in bulk, about 40 minutes. Brush the top ofeach roll with melted butter. Bake until the tops are a nice golden brown, about20 minutes. If they start to brown too quickly, loosely tent the rolls with alu-minum foil. Remove the rolls to wire racks to cool. If you are serving them imme-diately, it’s nice to put them in a tea towel-lined blanket to keep warm. Store inan airtight container for up to 3 days. Makes 18 rolls.This recipe for “Dinner Rolls” from Jeanne Sauvage’s “Gluten-Free Baking”(Chronicle Books) is a gluten-free version of a beloved holiday staple.

Happy Holidays

Serving Our CommunitySince 1938

136 N. Campbell Station Road501 N. Cedar Bluff Rd.

206 Depot Street, Lenoir City

986-6591www.LCUB.com

Farragut Presbyterian Church209 Jamestowne Blvd., Farragut, TN 37934 • (865) 966-9547 • www.fpctn.org

Join Us For Advent ServicesWednesday, December 24th

Christmas EveServices

at 6:30 and 11:00 PM(childcare provided at 6:30 p.m. service only)

Sunday, December 28th

1 SundayWorship Service

Onlyat 10:00 AM

Reverend Matthew R. Nieman

RUSTIC GINGER

PLUM TARTSubmitted by Robin Purvis

Ingredients

Directions

Pillsbury Ready to Bake Pastry Dough

1 1/2 lb. red plums, pitted and sliced

2 tablespoons light brown sugar1 teaspoon ground ginger2 teaspoons pure vanilla extract

(use a good one, like Madagascar, it really makes a difference)

Juice of 1 lemon1/4 teaspoon salt1 tablespoon flour1 tablespoon butter (do not use margarine, needs the richness of the butter)Milk, for brushing the pastry doughTurbinado sugar, for sprinkling on top of the dough

Preheat oven to 350 degrees. On a lightly floured work surface, roll thedough out into a 1/8 inch thick circle. Then roll it up onto the rolling pin andgently lay in out on a parchment-lined baking sheet. In the center of the rolledout dough, add the plums and sprinkle them with the brown sugar, vanilla,lemon juice, salt, flour and butter. Fold the edges of the dough over to createa rough border; it does not have to be perfect, just good enough to form awall. Brush the edges with milk and sprinkle with turbinado sugar. Bake untilthe filling is bubbling and thickened, and the crust is golden brown, about 45minutes. Cool slightly before serving.

FARRAGUT WINE & SPIRITS

Submitted by KOKO FIT CLUB

Ingredients

Directions

1 1/4 cups all-purpose flour1/2 cup whole wheat flour

or whole wheat pastry flour1 teaspoon baking soda1 teaspoon salt1 teaspoon cinnamon1 teaspoon ground nutmeg1 cup sugar2 eggs, beaten1/3 cup water1/2 cup vegetable oil

(I use grape seed or sunflower)1/2 cup applesauce1 cup pureed (or canned) pumpkin1/2 cup chopped pecans

Preheat oven to 350 degrees. Combine flours, soda, salt, cinnamon, nutmegand sugar in large mixing bowl. Stir together eggs, water, oil, applesauce &pumpkin; mix into dry ingredients until just blended; stir in nuts. Grease largeor small muffin pans, fill muffin cups 2/3 with batter. For large muffins, bakeat 350 for 18-20 minutes, for mini muffins, bake at 350 for 14-16 minutesor until a toothpick inserted in middle of muffin comes out clean. Yields 12-18 large muffins or 24-32 mini muffins.

PUMPKIN PECAN

MUFFINS


Hoping each of you have a wonderful holiday!

Office: 865-693-3232 • www.lynnhobbs.com

Our sincere appreciation to our clients and friends...your continued support

has made this another banner year!

Jason HobbsCell:865-237-5467

Lynn HobbsCell:

865-414-9670Multimillion Dollar Producer

• Weekly networkings • Educational grants • Breakfast Speaker Series • Educational Seminars • •Special Events & Special advertising opportunities • On-line business listings • Availability of councilingservices from TN Small Business DevelopementCenter. . . and so much more!

Farragut West Knox Chamber of Commerce

Celebrating 27 years of serving the businesses of Farragut & West Knoxville by offering:

11826 Kingston Pike, Suite 110, Farragut, TN • (865) 675-7057 • [email protected]


WHITE CHOCOBREAD PUDDING

Submitted by Friends of Sugarbaker's

Ingredients

Directions

4 slices white bread, crust removed, cubed

1/2 cup whipping cream2 egg yolks3 tablespoon sugar1/2 teaspoon vanilla

3 oz. white chocolate, chopped2 tablespoon butler, melted2 egg whites1/4 teaspoon cream of tartar

Preheat oven to 350 degrees. Grease a 6" round mold with butter; sprinklewith sugar. Set aside. Soak bread in cream to soften. In a small bowl whiskegg yolks. 2 tablespoons sugar and vanilla until well blended. In a smallsaucepan melt white chocolate over low heat; stir in melted butter. Cool slight-ly. Stir chocolate mixture into yolk mixture. In medium bowl beat egg whites.1 tablespoon sugar and cream of tartar until soft peaks form. Fold meringueinto bread mixture; pour into prepared mold. Place mold in water bath; bake35 to 40 minutes or until set in center. When baked let cool slightly andunmold.

SUGARBAKER’S

SWEET POTATOCASSEROLE

Submitted by Betsy Hopson

Ingredients

Directions

3 cups cooked, mashed sweet potatoes

1/2 cup evaporated milk1 stick margarine or butter3 eggs1 cup sugar

TOPPING:1 stick of margarine or butter, softened1 cup brown sugar1/2 cup self-rising flour

Mix together and pour into greased 2 quart casserole dish. Sprinkle withcombined topping. If desired, then sprinkle on chopped pecans generously.Bake in 300 degrees oven for 1 hour.

FARRAGUT PRESBYTERIAN CHURCH

IntegratedSenior CareWe Value Quality,

Integrity & PersonalRelationships

•Long-Term Care

•Post Acute Care

• Physician Services

•Nutrition Services

• IndependentLiving

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A family endeavor locally owned & operated since 1981

For more information, contact us at865.675.6444 or

visit www.summitviewoffarragut.com

Summit View provides trained and dedicated staff and a full range of therapy services

in our state-of-the-art facilities.

We provide superior, personalized care and improve the quality of life for each of

our residents.

Our goal is to provide excellent customer service and expertadvice from start to finish. The staff also helps our customers create special treatsand special memories – for every day or special occasions!

Some of our Specialties:• Wedding Cake Supplies

• Birthday & Special Occasions Supplies• Candy Making Supplies

• Cake Decorating Supplies• Confectionary Goods & Supplies

• Seasonal Baking & Decorating Items

“Everything for the art & craft of cakedecorating and candy making”

514 Merchants Road | Knoxville,TN865.689.6877 • 800.559.6877M-F 10am-6pm • S 10am-4pm

www.sugarbakersonline.com


RINGS OF FIREIngredients

Directions

2 Vidalia onions or other sweet onion

11⁄2 cups flour2 serrano chiles, minced

(plus a couple in reserve)2 teaspoons salt plus more to

season finished rings1 teaspoon cayenne pepper

1⁄2 teaspoon freshly ground black pepper

1 cup beer1 tablespoon Tabasco

(ideally chipotle Tabasco)3 cups peanut oil for frying

Slice onions in 1⁄4-inch slices and separate into rings. Select the 12 largest,most aesthetically pleasing rings. In a medium bowl, add 1 cup of the flour, theserranos, 2 teaspoons salt, the cayenne, and the pepper. Slowly whisk in beerand add the hot sauce. The batter should be the consistency of thin pancakebatter. In a medium, tall pot, heat oil to 350 dgrees. In a medium bowl, addremaining 1⁄2 cup flour. Toss onion rings in flour to coat. Shake off excess flour. Dip one onion ring in batter until thoroughly coated, then fry for approximate-ly 2 minutes, or until golden. Turn once during frying. Remove and drain onpaper towels. Let cool, then season with salt and taste. Count to 30, then assessthe heat level. Add more of everything hot according to your pain threshold(and that of your guests). Continue frying rings in small batches and serveimmediately

JAMAICA LIME PIEIngredients

Directions

Filling4 large egg yolks1 large egg white1 14 oz. can sweetened

condensed milk1/2 cup fresh lime juice1/4 teaspoon salt1 partially baked 9-inch pie crust, chilledMeringue3 large egg whites, 1/2 teaspoon cream of tartar, 6 tablespoons sugar

To make the filling: In a medium bowl, beat the egg yolks and egg white untilthey are very thick and lemon-colored. Stir in the condensed milk, lime juiceand salt until well blended. Pour into the chilled pie shell. Refrigerate for sever-al hours to allow the filling to set. Shortly before serving, make the meringue.Preheat the oven to 425 degrees. In a large bowl, beat the 3 egg whites withthe cream of tartar until they form soft peaks. Gradually beat in the sugar, andcontinue beating until it is dissolved. By then the meringue should be stiff andglossy. Spread over the filling, being sure to seal the edges well so that themeringue will not shrink. Bake for 5 to 7 minutes, or until delicately browned.Let cool away from drafts.

THE IAOMAI CENTER1 1 0 0 C h u r c h S t r e e t C o n c o r d , Te n n e s s e e 3 7 9 3 4

Hours: By Appointment • Phone: 865-465-9660 Email: [email protected]

iaomai.net • Facebook: facebook.com/iaomaicenter• Twitter: twitter.com/iaomaicenter

At the renowned

Blackberry Farm for over 10

years, Kathlyn brings unparal-

leled massage expertise to

The Iaomai Center as lead

massage therapist.

With her background in

sports massage, Kathlyn pro-

vides a depth of experience

working with collegiate level athletic teams,

including track, basketball, and swimming.

Her therapeutic and medical massage skills

include working with Cold War veterans,

hospice, oncology, lymphedema, and prenatal

clients.

Kathlyn is now accepting new clients.

To schedule with her, visit

www.iaomai.net/schedule or

call 865-465-9660.

THE IAOMAI CENTER

Where healing is personal

MEET KATHLYN



11201 Westpoint Drive • Suite 102 • Knoxville, TN 37934 • (865) 675-1953www.farragutfamilypractice.com

Far ragut Family Pract ice

J. Kevin Buchanan, MD, W. David England, MD, John L Law, MD, Gerald T Russell, MD,

Ashley Bruce, APNBC, and Kim Nelson, PA.

DR. JOHN LAW IS NOW ACCEPTING NEW PATIENTS AS WELL AS NEW MEDICARE PATIENTS.Dr. John Law is available for same day appointments, testosterone replacement, wellness and general physicals.

DR. RUSSELL AND ASHLEY BRUCE ARE BOTH CERTIFIED DOT EXAMINERS.Dr Russell offers occupational health services

that include: pre-employment and random drug screens, DOT drug screens, pre-employment physicals, instant drug screen, visual and hearing screenings.

We will be accepting BlueCross BlueShield “S” beginning Jan. 1, 2015

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121114 fp cc seasons eatings