121213 fp seasons eatings

BAKEDFRENCHTOAST Submitted by Ann Naylor

Ingredients

Directions

1 cup light brown sugar

1/2 cup butter2 tbls. light

Corn Syrup

1 loaf French bread5 eggs1 1/2 cups milk1 tsp. vanillaCinnamon

Slice bread in 1-inch slices. Spray 9-by-13-inchdish with Pam. Melt sugar, butter and corn syrup;stir until well blended. Pour melted mixture into bot-tom of dish, and arrange bread slices flat on top. Ina blender, mix eggs, milk and vanilla and pour thismixture over the bread, covering it all. Sprinkle thetop with cinnamon. Cover the dish with plasticwrap and refrigerate overnight. Uncover and bakein a preheated oven at 350 for 30 to 40 minutes, oruntil puffy and browned.

SEASON’S EATINGS FARRAGUTPRESS THURSDAY, DECEMBER 12, 2013 • 1C

FARRAGUT PRESBYTERIAN CHURCH

■ TAMMY [email protected]

What makes a good holiday cookie? Bakers for Faith Lutheran Church’s Cookie Walk

and Craft Fair, which took place Saturday, Dec. 5, inthe church along 225 Jamestowne Blvd., Farragut,were pleased to give their tips and secrets.

“Butter is the secret to a good cookie,” said PamStreufert, one of the church’s 88 bakers participatingin the Cookie Walk.

This was Streufert’s first year baking for the event.She shared her thumbprint cookies for the Walk.

Laura Sproat, another baker and volunteer, advisedpeople to follow the recipe “because baking is a sci-ence, like cooking is an art.”

Sproat also recommended using good shorteningand having fun.

Hartley Savitz said she used the chocolate candymelts instead of icing.

Besides hardening better, the melts also taste goodand do not make a mess, Savitz said. She made 18dozen for the Cookie Walk and explained all the bak-ers were asked to make at least 12 dozen. But therewas an incentive to make more.

Bakers could enter a contest to win a bakers’ bas-ket. This incentive was new this year, she noted.

In all, the bakers made around 12,000 cookies,Savitz said.

Jan Darnell, coordinator of the church’s Shepherdof Hope Food Pantry and another baker, said the cook-ies also have to be fancy. She said butter and choco-late are two secret ingredients to a good cookie.

Frosting with sprinkles is another ingredient, said

Tammy Cheek

Faith Lutheran Church Cookie Walk bakers, from left, Kristi Thomas, Jan Darnell and Hartley Savitz showsome of the trays of cookies baked for the church’s 12th annual event.

Thousands of cookie loversFaith Lutheran’s Cookie Walk and Craft Fair includes tips, secrets

See COOKIE on Page 2C

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

Tuesday, December 24th

Christmas EveServices

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

Sunday, December 29th

1 Sunday WorshipService Only

at 11:00 AM

Interim Pastor Rev. Craig Hendrix

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2C • FARRAGUTPRESS THURSDAY, DECEMBER 12, 2013 SEASON’S EATINGS

Kristi Thomas, who also bakedcookies for the event.

Thomas added holiday cookiesshould be nice and festive andbaked with love.

“And, the cookies have to be col-orful and pretty to look at,”Streufert added. “You can see howpretty they look when there are dif-ferent kinds on the tray.”

Cookies of all shapes and colorsdrew thousands to the Cookie Walkand Craft Fair event, from whichthe proceeds benefited thechurch’s Shepherd of Hope FoodPantry.

The pantry has served 112 fami-lies since January, said CarolineErickson, event publicity coordina-tor.

Darnell said the Cookie Walk isprobably one of the biggestfundraisers the church has for thepantry, which not only servesFarragut residents but also people

in West Knoxville, Lenoir City,Bearden and Clinton.

“It’s great,” Tom Read ofFarragut Crossing said about theCookie Walk. “This is probably ourthird or fourth time coming.”

“I’ve never seen so many cookiesin all my life,” Frank Owens ofHalls said.

“We came before and had a goodtime,” said his wife, Phyllis Owens.“We brought our son and his wifethis year.”

Kay Senter came fromMorristown to get a box of cookieswith her daughter-in-law andgranddaughter, Brooke and JulianaSenter.

“I told her we have to come andget cookies,” Kay Senter said. Sheadded she loves the number systemthe church has [for getting thecookies].”

The Cookie Walk started at 9a.m. Ten at a time walked aroundthe tables, laden with trays andtrays of cookies – some bright withholiday colors and others made

with chocolate or gingerbread.Besides the cookies, crafts also

drew a crowd. Farragut and sur-rounding area residents checkedout their wares: various bags,lavender products, cinnamoncrafts, decorative flowerpots andmore.

“I think it’s lovely,” HeatherKarnes said. She noted this is herfirst time at the event. “It’s justdelightful. I love to see the talenteveryone has. It gets me in theChristmas spirit.”

“It’s really a good thing for thecommunity,” she said.

Terri Taylor, a first-time crafterat the fair, sold her flower ink pens.A member of Faith Lutheran,Taylor said Darnell helped her setup a booth.

Crafters Becky Haney, HelenLeigh and Martha Thompson ofDecatur have been doing craftsand bringing them to FaithLutheran’s craft fair for four years.

CookieFrom page 1C

Photos by Tammy Cheek

(Above) Faith Lutheran Church’s Cookie Walkdraws families, such as Lori Friel, left, and herdaughter, Jessica, 7.(Right) Jesse Hash, left, and Baleigh Anthony, 5,chose cookies for their box during Faith LutheranChurch’s Cookie Walk.

MEXICANWEDDING CAKES

Submitted by Conny Ottway

STRAWBERRYPUNCH Submitted by Conny Ottway

Ingredients

Directions

2 sticks of butter1/2 cup of sugar2 tsp. of vanilla

2 cups of pecans, chopped

2 cups of flour, siftedPowdered sugar

Ingredients2 packages of strawberry Kool-Aid®

2 quarts of lemon-lime soda1 cup sugar1 (46-oz.) can of unsweetened

pineapple juice

Preheat oven to 350. Cream butter and sugar.Add vanilla, nuts, and flour by hand. Shape intoone-inch balls. Place on cookie sheet. Bake for 12 minutes. Roll balls in powdered sugaruntil well-coated when cool. Makes about 60-65 cookies.

DirectionsMix all ingredients well.


STRAWBERRY-NUT SALAD Submitted by Angie Batey

Ingredients

Directions

2 pkgs strawberry gelatin*1 cup boiling water2 (10 oz.) pkgs frozen

strawberries, thawed1 1-lb 4 oz. can crushed

pineapple, drained

3 medium bananas, mashed

1 cup coarsely chopped pecans

1 pint sour cream*

Combine gelatin with boilingwater in large bowl, stirringuntil gelatin is dissolved, thenfold in strawberries with juice,drained pineapple, bananasand nuts, all at once. Turnhalf of strawberry mixtureinto 12-by-8-inch dish.Refrigerate until firm. Then spread top with sour cream andgently spoon on rest of strawberry mixture. Refrigerate. When ready toserve, cut into squares. A favorite holiday accompaniment. *Sugar-free gelatin and fat-free sour cream may be substituted.

FARRAGUT PRESBYTERIAN CHURCH

Ingredients

Directions

Directions

3 egg whites1/2 tsp. cream of tartarPinch of salt3/4 cup sugar4 drops green food coloring4 drops mint extract1 package (6 oz.) miniature chocolate chips

Ingredients

Preheat oven to 375. Grease and lightly flour 2 cookie sheets. Beategg whites with cream of tartar and salt until foamy. Gradually addsugar, 2 tablespoons at a time and beat until soft peaks form. Stir infood coloring and mint extract. Fold in chocolate chips. Drop by tea-spoonful’s one inch apart onto prepared pans. Placed in preheatedoven, then turn off oven and let stand in oven with door closed 8 to 12hours. Makes about 4 dozen cookies.

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AVOCADOCHICKEN SALAD

Submitted by Phyllis Broadrick

2 or 3 boneless, skinless chicken breasts

1 avocado1/4 chopped onion

Juice of 1/2 a lime2 tbls. cilantroSalt and pepper to taste

Cook chicken breast until done, let cool, and then shred. Mix with allother ingredients. Enjoy!

Directions

Ingredients

OLSON’S FAMOUSPEPPERMINT BARK

Submitted by Amy Olson

12 oz. chocolate chips16 oz. white chocolate chips

(use chips with cocoa butter)

1/2 tsp. peppermint extract1/2 cup crushed

candy canes

Preheat oven to 250, line 9-by-13-inch pan with foil and spray it. Evenlyspread chocolate chips and place in oven for 5 minutes or until melted.Remove from oven and smooth chocolate with spatula. Refrigerate for 20minutes to harden. Melt white chocolate chips in microwave for 2 min-utes stir once half way. Add peppermint extract. Let cool then pour overchocolate layer. Sprinkle crushed candy canes. Chill till firm. Enjoy!!!Makes about 2 dozen bark pieces.

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THE EPISCOPAL SCHOOL OF KNOXVILLE

Directions

Ingredients7 oz. all-butter puff pastry,

thawed and cut into four 5-inch squares

1 large egg yolk mixed with1 tbls. of water4 andouille sausages

(3 oz. each)

1/4 cup Major Grey’s chutney

2 tbls. whole-grain mustard

Preheat the oven to 375 and position a rack in the center. Arrange thepuff pastry squares on a work surface and brush the top edges with theegg wash. Place the sausages on the bottom edges and roll up the pas-try, pressing the edges to seal. Freeze the logs for 10 minutes, or untilfirm. Cut the logs into 1/2-inch slices and place them cut side up in 3mini muffin pans. Bake for 25 minutes, until golden and sizzling. Turn outonto a paper towel-lined rack to cool. Meanwhile, in a mini food proces-sor, pulse the chutney and mustard just until the chutney is chopped.Spoon a dollop of the chutney mustard on each slice and serve.

Make Ahead: The unbaked sliced rounds can be frozen for up to 1month. Thaw before baking.

Directions

IngredientsBROWNIES1 lb. butter12 oz. chocolate chips2 1/2 lbs. sugar1/2 oz. vanilla

8 eggs1 lb., 7 oz. flour.3 oz. baking powder

ESK student MandiBurkhalter works on a

gingerbread house at lastyear's ESK Winterfest event.

ESK sixth-graders GaiaWinston, left, and MollyMajors work on ornaments for ESK's submission to this year'sFantasy of Trees event.

Directions

IngredientsALFREDO SAUCE1 oz. garlic1 quart cream

1 tsp. salt1/2 tsp. pepper

Heat oil on medium. Sweat garlic out 5 minutes. Add cream. Heat thor-oughly. Pour over hot pasta. Top with Parmesan.

Directions

Ingredients

CROCKPOT CUBESTEAK & GRAVY

Cube steak (I used a family size pack)

2 cans (10.75 oz. size) cream of mushroom soup

1 envelope onion soup mix3/4 cup waterSalt and Pepper to taste

Place all ingredients in a crock pot. Cook on low all day. Serve over rice,noodles, mashed potatoes or with your favorite side dishes.


FARRAGUT WINE & SPIRITS

HOGSIN ABLANKET

Melt butter and chocolate. Cool. Beat eggs. Add sugar and vanilla tobeaten eggs. Add chocolate mixture to egg mixture. Mix dry ingredi-ents together. Add dry to wet. Butter 12-by-15-inch sheet pan. Bake on325 for 15 to 20 minutes until done.

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SUGARBAKERS

Ingredients

RED VELVET CAKEWITH CREAM CHEESE FROSTING

2 1/2 cups plain flour 2 cups sugar 2 cups oil 1 cup buttermilk 2 eggs 1 tsp. vanilla 2/3 bottle red food coloring 1 tsp. vinegar 1 tsp. cocoa

1 tsp. soda 1 tsp. salt For the frosting: 1 box powdered sugar 1 large cream cheese,

softened 1 stick margarine 1 tsp. vanilla

Ingredients1 stick margarine or butter1 cup sugar 1 cup self-rising flour

3/4 cup milk Fresh or canned fruit of

your choice

Directions

Ingredients

HOLIDAY BREAKFASTCASSEROLE

Spray 9x13 baking dish andspread thawed potatoes in pan.Pour butter and salt and pepperover top. Bake at 425 for 25minutes. When done spread 8oz. shredded cheddar cheeseand 8 oz. pepper jack cheeseon top. Choose ham, cookedcrumbled bacon or sausageand spread over cheese layer. Mix 5 eggs and 1 cupmilk pour over entire casserole. Salt and pepper and bake at 375 degreesfor 40 minutes.

This is great on Christmas morning! You can make the potato layer and putin the fridge the night before then mix up the rest and bake in the morning.

Submitted by Thane and Sherri

1 large bag of frozen hash browns, thawed

1/2 cube of butter, meltedSalt and pepper to taste5 eggs1 cup milk

8 oz. shredded cheddar cheese

8 oz. pepper jack cheeseHam, crumbled bacon or

sausage of your choice, cooked

Directions

Ingredients

CREAMY FRUITSALAD6-8 bananas, sliced1 cans pineapple tidbits,

drained1 can sweetened

condensed milk

1/2 cup lemon juice12 oz. Cool Whip®

1 container of frozen raspberries, thawed and drained

Slice bananas and pour pineapple tidbits over bananas and set aside.In a separate bowl, mix together sweetened condensed milk, lemon juiceand Cool Whip®. Pour mixture over bananas. Add raspberries to mixture.

Submitted by Thane and Sherri

Submitted by Linda Smith, Courtesy of Sugarbakers

LAZY DAY COBBLERSubmitted by Jean McGinnis, Courtesy of Sugarbakers

DirectionsPreheat oven to 350.Combine sugar, oil, butter-milk and eggs, mixing well.Add vanilla, food coloring,vinegar, cocoa, soda andsalt, again mixing well. Addflour before final mix. Makesthree layers. Bake for 30 minutes.Allow to cool completely. (This cake burns on the bottom easily – my ovenrequires a temperature of 325 degrees. Adjust temperature to youroven). For the frosting: mix cream cheese, margarine and vanilla untilcreamy. Add powdered sugar mixing well.

DirectionsPreheat oven to 350. Melt 1 stick of margarine and pour into a 9-by-13-inch pan. In a separate bowl mix together sugar, self-rising flour andmilk. Pour this over the melted margarine. Place the fruit on top and bakefor about 25 minutes or until golden brown


SUGARBAKERS

Directions

Ingredients

MONKEY BREAD3 cans of biscuits1/2 cup of sugar1 tbls. of cinnamon1 stick of butter

1 cup of brown sugar2 tsp. of water1/2 cup of nuts, chopped

(optional)

Preheat oven to 350. Quarter biscuits (with knife or kitchen scissors.)Roll in cinnamon and white sugar that is mixed together. Put in greasedBundt pan. Melt butter, brown sugar and water; boil for 2 minutes.Pour over top of biscuits. If you have any cinnamon mixture left over,pour over biscuits, also. Bake for 25 minutes. If you use nuts, placethem in the bottom of the pan before you put the biscuits in the pan.Invert pan onto a large plate to serve while still hot.

Submitted by Conny Ottway

Directions

Ingredients

MINI PUMPKINPIE CROISSANTS2 tubes crescent rolls (open

and split lengthwise to make more crescents)

4 oz. cream cheese

1 can pumpkin (not pie filling)

2 tbls. pumpkin pie spice3-4 tbls. sugar

Beat cream cheese, pumpkin, pumpkin pie spice until fluffy. Place onelarge spoonful on each crescent and spread. Roll crescent up and thenroll each one in a mixture of 4 tbls. sugar and 1 tsp. pumpkin pie spice.Bake at 350 for 15 to18 minutes (or until browned).


Directions

Ingredients

OATMEAL CHOCOLATE

PEANUT BUTTERNO-BAKE CANDY BARS

1 cup peanut butter2/3 cup honey1/2 cup coconut oil 2 cups oats (not instant)

1 1/4 cups mini chocolate chips

3/4 cup dried cranberries

In a medium sized saucepan, melt together peanut butter, honey andcoconut oil. Remove from heat and add oats, chocolate chips and driedcranberries. Stir until combined and chocolate chips are melted. Spreadinto a 9-by-13-inch pan. Refrigerate until hardened, about an hour.Store in refrigerator.


Directions

Ingredients

VANILLA WAFERCAKE2 sticks margarine 6 whole eggs 1/2 cup milk 1 cup chopped pecans

1 1/2 cups sugar 1 box vanilla wafers crushe7 oz. flaked coconut

Preheat oven to 325. Mix sugar and margarine and add eggs one at atime: mix well. Add crushed vanilla wafers, milk, nuts and coconut. Pourinto a tube pan and bake for 45 to 60 minutes.

Submitted by Steven Letner, In Memory of Jean Trentham, Courtesy of Sugarbakers

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121213 fp seasons eatings