Southside Neighborhood Cookbook

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NEED MORE COOKBOOKS?

As long as supplies last, cookbooks are available at the Daily Journal office for $1.50 each. We regret that we are not able to mail cookbooks.

INFO: Cindy Warren, 317-736-2737

Southside Neighborhood Cookbook is published by the Daily Journal Special Publications Department, 30 S. Water St., Second Floor, Suite A, Franklin IN 46131.

PHONE: Amy May, 317-736-2726

Thanks to all the Daily Journal readers who submitted recipes, as well as the Johnson County - Purdue Extension staff for providing the cherry baking contest recipes.

All content © 2023 The Daily Journal. All rights reserved. No portion of this publication may be reproduced in any form without permission from the publisher, except as permitted by U.S. copyright law.

A Splendid Smoothie

By Culinary.net

If you ever find yourself craving something healthy and easy to make, you’re not alone. Maybe you are constantly on the go, chasing after little ones or just started a new job. Whether you’re on the move or relaxing at home, smoothies are a simple way to add nutritious ingredients to your diet.

From strawberries and mangos to blueberries and more, there are almost limitless smoothie options. You can use different combinations of greens and textures or even add something savory like peanut or almond butter.

This Blueberry Banana Smoothie is simple with just a couple basic directions and gives you the energy you need to finish out your day strong.

It has 1 cup of spinach, which is full of iron and vitamins, frozen bananas and blueberries to fill up your fruit intake for the day and berry yogurt to add a hint of dairy and some sweetness to your drink.

Garnish your finished product with fresh blueberries for some extra flair. With chia seeds for added texture, this smoothie is perfect for breakfast or even an afternoon snack. Find more healthy recipes at Culinary.net.

BlUEBERRY BaNaNa SMOOThIE

Servings: 2

1 cup spinach

½ cup water

2 tablespoons apple cider vinegar blend

1 tablespoon almond butter

½ cup bananas, frozen

½ cup blueberries, frozen

1 tablespoon chia seeds

¼ teaspoon ground cinnamon

¼ teaspoon minced ginger

½ cup berry yogurt

Fresh blueberries, for garnish (optional)

In blender, blend spinach, water, apple cider vinegar, almond butter, frozen bananas, frozen blueberries, chia seeds, cinnamon, ginger and yogurt until smooth.

Pour into two glasses and garnish with fresh blueberries, if desired.

lEMON ShaKE UP

4 cups water

4 large lemons

2 16-ounce canning jars with lids

1 cup sugar

Ice

Bring water to a boil; stir in sugar until dissolved. Remove from heat. Cool slightly before refrigerating. Store in refrigerator until ready to use. Wash lemons well and then cut in half. Squeeze the juice of two lemon halves into each jar and then add halves. Top with ice, fill each jar almost to the top with simple syrup, cover tightly and shake well.

Brenda

Tiemeyer

Seymour

WhITE SaNGRIa

1 bottle of wine

2/3 cup sugar

3 orange wedges or 1 cup of orange juice

1 lemon wedge

1 lime wedge

2 ounces brandy, optional

2 cups ginger ale or club soda

Mix all ingredients except soda and have it sit overnight. add soda just before serving.

Jo Ann Naue Greenwood

BaNaNa-ChERRY-ChOCOlaTE ChIP MUFFINS

6 large ripe bananas

¾ cups canola oil

1 cup whole wheat flour

4 teaspoons baking powder

½ teaspoon baking soda

1 cup pecans, chopped

2 eggs

1 cup granulated sugar

2 cups all-purpose flour

1 teaspoon salt

1 10-ounce jar maraschino cherries,

1 12-ounce package chocolate chips

Drain and chop maraschino cherries; set aside. Beat bananas, eggs, oil and sugar until smooth. Dry blend flours, baking powder, salt and baking soda; gently stir into banana mixture until well blended. Fold in cherries, pecans and chocolate chips until uniform.

Bake at 350 F for 35 minutes for “Texas-size” muffins; 25 minutes for regular size muffins.

Jena Hartman

Greenwood

BREaKFaST CaSSEROlE

1 pound sliced bacon, diced

1 medium onion, chopped

6 eggs, lightly beaten

2 cups shredded cheddar cheese

1½ cups small curd cottage cheese

1¼ cups shredded Swiss cheese

4 cups frozen shredded hash brown potatoes, thawed

Preheat oven to 350 F. Grease a 9-by-13 baking dish, set aside. In a large skillet over medium heat, cook bacon and onion for 8-10 minutes, or until bacon is crisp; drain. Meanwhile, combine remaining ingredients in a large bowl. Stir

in cooked bacon mixture. Transfer to prepared baking dish. Bake uncovered for 35-40 minutes, or until set. let stand 10 minutes before cutting. Makes 12 servings.

Shirley Hakes

New Whiteland

COFFEE CaKE MUFFINS

¼ cup brown sugar, packed

¼ cup pecans, chopped

1 teaspoon ground cinnamon

1½ cups All-Purpose flour

½ cup sugar

2 teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon salt

1 large egg, room temperature

¾ cup milk

1/3 cup canola oil

Glaze:

½ cup confectioner’s sugar

1 tablespoon of 2% milk

1 teaspoon vanilla extract

Mix together brown sugar, pecans and cinnamon; set aside. In a large bowl, whisk flour, sugar, baking powder and salt.

In another bowl, whisk egg, milk and oil until blended. add to flour mixture; stir just until moistened.

Spoon 1 tablespoon batter into each of 12 paper-lined muffin cups. Top each with 1 teaspoon nut mixture and about 2 tablespoons of batter. Sprinkle with remaining nut mixture. Bake until toothpick inserted in center comes out clean, 2224 minutes. Cool for 5 minutes before removing from pan to wire rack. Combine glaze ingredients; spoon over muffins.

Debbie Hamilton Franklin

An easy breakfast for a lazy day

By Culinary.net

There are no alarms set and you are cuddled up in bed after a good night’s sleep. It’s late morning and there is nowhere to go, no rushing around to do. No school bus, no work to be done, just relaxing at home with loved ones. however, breakfast is calling your name.

Your stomach rumbles as your stumble toward the kitchen. You need something quick and effortless. The kids will be up soon and you know food will be on their minds.

When you’re in a pinch, there is nearly nothing better to make than something sweet and filling for a weekend family breakfast.

Try these simple and delicious Caramel Sticky Rolls for an easy breakfast for all. The rolls are fluffy, a little crunchy and drizzled with caramel topping. Start by sprinkling some flour on the countertop. Roll out one sheet of puff pastry. Drizzle and spread caramel sauce on the puff pastry.

Sprinkle 1/2 cup of chopped walnuts on top then roll up the puff pastry and cut it into about nine pieces to place inside a muffin tin.

Bake for 22 minutes and cool. If you like your rolls super sweet, drizzle with some extra caramel sauce. The result is a pan full of warm, gooey and delightful rolls that are perfect for a large family or to save leftovers to enjoy throughout the week.

Next time you slept in a little too late or your family wants something more than the daily norm for breakfast, try this scrumptious and tasty recipe.

Your family will love it and don’t be surprised if you get a request or two for this breakfast again.

Find more quick weekend recipes at Culinary.net.

CaRaMEl STICKY ROllS

Servings: 9

Nonstick cooking spray

Flour, for rolling pastry

1 frozen puff pastry, thawed Caramel sauce, divided 1/2 cup walnuts, chopped Powdered sugar

heat oven to 400 F. Spray muffin tin with nonstick cooking spray. Sprinkle flour on work surface. Flatten pastry sheet and roll into rectangle. Drizzle caramel sauce over pastry and spread within 1/2 inch of edges. Sprinkle chopped walnuts over caramel sauce. Starting on short end, evenly roll pastry with filling to other end. Cut pastry into nine pieces. Place pastries cut side up into muffin cups.

Bake 22 minutes, or until golden brown. Immediately remove from pan to wire rack. let cool 10 minutes. Drizzle with additional caramel sauce and dust with powdered sugar.

The rst ingredient in any recipeyour JCPL library card!

DOUBlE DElIGhT

COFFEE CaKE

2 cups flour

2 teaspoons baking powder

1 cup water

1 teaspoon vanilla

2 3.5-ounce packages instant pudding, any flavor

4 eggs

1 cup sugar

1 teaspoon salt

¾ cup cooking oil

Topping:

1 cup chopped nuts

1 cup brown sugar

2 teaspoons cinnamon

Frosting, optional:

1 cup powdered sugar

2 tablespoons milk

Preheat oven to 350 F. Mix together all batter ingredients. In separate bowl, mix topping ingredients. Pour half of batter in a greased and floured 9-by-13 baking dish. Sprinkle half of topping mix on batter; pour in remaining batter and top with remaining topping mix. Bake for 40 minutes. Mix frosting ingredients together and drizzle over cake.

Pam Dodd

Greenwood

MUShROOM ChEDDaR QUIChE

2 tablespoons butter

1 medium onion, chopped

8 ounces white mushrooms, sliced

3 large cloves of garlic, finely chopped

1 tablespoon dried thyme

½ teaspoon plus 1 teaspoon salt

¼ teaspoon black pepper

8 large eggs

½ cup milk

1 cup sharp cheddar, shredded

1 pie crust

Preheat oven to 375°F. heat the butter over medium

BREAKFAST

heat in a large pan until foaming. add the onions and cook for 5 minutes. add the mushrooms and cook until the mushrooms start to lose their juices. Mix in the garlic, thyme, half teaspoon salt and the pepper. Stir to combine and remove from the heat. Mix together eggs and milk. line a 9-inch pie plate with dough and crimp the edges. Place cheese on the bottom of the shell, top with the mushrooms and pour over the egg mixture. Bake for 35-40 minutes.

Pam Dodd

Greenwood

PEaCh-alMOND COFFEE CaKE

The chef says: “The peach, symbol of the South, combines with the almonds for a heavenly perfumed effect.”

3 medium-size ripe peaches

2 teaspoons almond extract

½ cup firmly packed light brown sugar

2 cups all-purpose flour

3 tablespoons unsalted butter, chilled, softened

1/3 cup sliced almonds

½ cup sugar

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

½ cup butter, unsalted

½ cup peach yogurt

1 large egg

Preheat oven to 350 F. Grease an 8-inch square baking pan. Skin and slice the peaches and place in a bowl. Sprinkle them with 1 teaspoon of the almond extract and toss gently. Set aside. In another bowl, combine the light brown sugar with ½ cup of the flour.

With a pastry blender or your fingers, cut the chilled butter until the mixture resembles bread crumbs. Gently stir in the sliced almonds. Set aside.

In a medium bowl, stir together the remaining 1½ cups of flour, the sugar, baking soda, baking powder, and salt. Mix until thoroughly. add the softened butter, yogurt, egg and 1 teaspoon of almond ex-

tract and mix until thoroughly moistened. The batter will be thick. Pour the batter into the pan and spread evenly. arrange the peach slices on top, drizzling them with any juice left in the bowl. Sprinkle the almond/crumb mixture over the top and bake for 35- 40 minutes, or until cake is golden brown and wiggles only slightly in the center when the pan is tapped. Serve somewhat warm or at room temperature.

Debbie Hamilton Franklin

PINEaPPlE-CaRROT MUFFINS

4 eggs

1 cup brown sugar

2 teaspoons vanilla

1 cup whole wheat flour

2¼ teaspoons baking soda

2 teaspoons cinnamon

2 cups carrots, grated

1 cup raisins

1 1/3 cups vegetable oil

1½ cups granulated sugar

2½ cups All-Purpose flour

2¾ teaspoons baking powder

1¼ teaspoons Salt

1 20-ounce can crushed pineapple, with juice

1 cup walnuts, crushed

Beat together eggs, oil, brown sugar, sugar and vanilla until smooth and fluffy. Dry blend flours, baking powder, baking soda, salt and cinnamon; blend into egg mixture. Gently stir in carrots, pineapple with juice, raisins and nuts.

Spoon into muffin cups. Bake at 350 F for 20-25 minutes for regular size muffins and 30-35 minutes for “Texas-size” muffins. Makes 24 regular size muffins; 12 “Texas-size” muffins

Jena Hartman Greenwood

Breaking Better-for-You Bread

By Culinary.net

For many looking to make healthy dietary changes, weight loss is a primary concern. Because the Dietary Guidelines for americans recommend 45-65% of daily calories come from carbohydrates, an eating plan like the ketogenic diet (or keto, for short), which involves consuming a low amount of carbs and replacing them with healthy fats, can be a popular choice for achieving weight loss goals.

Replacing carb intake with fat can put your body in a metabolic state called ketosis, which makes you more efficient at burning fat for energy. The keto diet can also help reduce blood sugar and insulin levels and lower risk for certain diseases.

Those following the keto eating plan typically significantly reduce or avoid consuming bread, pasta, rice and baked goods, which are all traditionally high in carbohydrates. however, Toufayan Bakeries introduced a line of keto-friendly wraps, pitas and flatbreads that are high in fiber and protein while containing no sugar and being lower in carbs than traditional bread.

“We take great pride in baking our family’s favorite breads for families across the U.S.,” said Karen Toufayan, VP of marketing for Toufayan. “across the country, people following the keto diet have been missing their favorite bread products.”

KETO ENChIlaDa QUESaDIlla

Recipe courtesy of chef George

Duran

Yield: 1 quesadilla

Rotisserie chicken, pulled and chopped

Enchilada sauce

Olive oil

Toufayan Bakeries Keto Wraps

Tex-Mex cheese, grated

Jarred or fresh

jalapenos, thinly sliced Cilantro, chopped

Salsa, for serving

In bowl, mix pulled chicken and enchilada sauce until fully covered. Set aside.

Spray or brush olive on both sides of keto wrap and place on nonstick pan or skillet over medium heat. Once wrap is heated on one side, flip and heavily top entire wrap with grated cheese. allow cheese to melt then disperse chicken mixture, sliced jalapenos and chopped cilantro on half of wrap. Fold wrap over ingredients and cook until quesadilla is golden brown on both sides. Cut into three triangles and serve with salsa.

KETO EGG aND SaUSaGE FlaTBREaD

Recipe courtesy of chef George Duran

Yield: 1 flatbread

1 Toufayan Keto Flatbread

1/4 cup shredded mozzarella cheese

2 cooked sausage links (approximately 2 ounces each), cut into pieces

1/4 cup thinly sliced red bell pepper

1 large egg

1 tablespoon fresh chives

Salt and pepper, to taste

Preheat oven to broil.

On foil-lined baking sheet, place flatbread and top with mozzarella cheese; add sausage pieces and bell pepper.

Crack egg in center of flatbread and broil 5-8 minutes, or until egg is cooked to desired firmness.

Remove from oven and top with chives. Season with salt and pepper, to taste, and serve.

Nutritional information per serving (1 flatbread): 435 calories; 29.1 g protein; 25.6 g fat; 8.6 net carbs.

BREADS

aPPlE aND WalNUT SCONES

2½ cups flour

½ cup sugar

2 teaspoons baking powder

½ teaspoon salt

½ cup butter

2 eggs, beaten

¼ cup milk

2 teaspoons vanilla

1 teaspoon lemon zest

1 cup cooking apple, peeled, cored and chopped

½ cup chopped walnuts

¼ cup light brown sugar, packed

1 teaspoon cinnamon

Preheat oven to 375°F. In a large bowl, combine flour, sugar, baking powder and salt; mix well. Cut in butter with two knives until crumbly; set aside. In a small bowl, mix eggs, milk, vanilla and lemon zest. Stir into flour mixture; dough will be sticky. Stir in apples.

Grease an 11-inch circle on a baking sheet. Place dough on baking

in the eggs. In a separate bowl, sift together flour, baking soda, salt cinnamon and cloves. add to butter mixture and stir until moistened, fold in apples. Transfer to the prepared loaf pan. Bake for one hour or until toothpick comes out clean. Cool in pan 15 minutes. Transfer to wire rack until completely cool. Makes one loaf.

Shirley Hakes

New Whiteland

NEW ENGlaND

PUMPKIN-WalNUT BREaD

1 15-ounce can solid-pack pumpkin

4 large eggs

¾ cup canola oil

2/3 cup water

2 cups sugar

1 cup honey

1½ teaspoons vanilla

3½ cups flour

2 teaspoons baking soda

1½ teaspoons salt

1½ teaspoons cinnamon

1 teaspoon nutmeg

½ teaspoon ginger

1 cup walnuts, coarsely chopped and toasted

Preheat oven to 350°F. In a large bowl, beat pumpkin, eggs, oil, water, sugar, honey and vanilla until well blended. In another bowl, whisk flour, baking soda, salt and spices; gradually beat into pump kin mixture. Fold in walnuts.

Transfer evenly to two greased 9-by-5 loaf pans. Bake 60-70 min utes, or until a toothpick inserted in center comes out clean or until center of bread reaches 200-205 F. Cool in pans for 10 minutes before removing to a wire rack to cool.

BREADS

MINI CORN DOG MUFFIN

1 8.5-ounce box of corn bread mix

½ cup milk

¼ teaspoon garlic powder

1 egg

½ teaspoon mustard

¼ teaspoon onion powder

5 hot dogs

Preheat oven to 400°F. Generously grease mini muffin tin with nonstick cooking spray. Set aside. In a medium bowl, combine corn muffin mix, egg, milk, and seasonings; whisk until blended and stir in hot dogs.

Divide hot dogs batter evenly into muffin cups. Bake for 12-14 minutes. Remove from oven and cool in pan for 5 minutes.

Shirley Hakes

New Whiteland

NO-EGG BaNaNa BREaD

¼ cup butter, soft or melted

½ cup applesauce

3 bananas, ripe (peel should be black)

2 cups All-Purpose flour

1 cup white sugar

1 teaspoon vanilla extract

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon kosher salt

½ cup chopped walnuts or 1/3 cup chocolate chips

Preheat oven to 350°F. Mix butter, applesauce and sugar. Mash peeled bananas with hand or spoon and combine. add rest of dry ingredients and combine.

Roast walnuts and fold in or fold in chocolate chips or both. Grease 8-by-8 baking dish. Bake 10-15 minutes until risen, or toothpick comes out clean in middle. Cool and cut.

Bryan D. Sehr

Edinburgh

PEaNUT BUTTER ChOCOlaTE ChIP CRESCENTS

Prep Time: 10 minutes

Cook Time: 11 minutes

Total Time: 21 minutes

1 (8 count) can crescent rolls

8 tablespoons peanut butter

½ cup mini chocolate chips, divided

¼ cup powdered sugar, optional

Preheat the oven to 375°F. Unroll and separate the crescent rolls into 8 triangles. Spread 1 tablespoon of peanut butter on each triangle. Sprinkle ½ tablespoon of mini chocolate chips on top of the peanut butter. Starting at the larger end, roll the crescents up and place on a baking sheet prepared with baking spray. Bake for 10-12 minutes until golden brown. Melt the remaining chocolate chips and drizzle on top of the crescents. Dust with powdered sugar, if desired.

Debbie Hamilton

Franklin

ZUCChINI BREaD

2 cups sugar

1 cup oil

3 eggs

2 teaspoons vanilla

Beat until fluffy, then add:

2 cups zucchini, shredded. Stir until mixed well. Sift together:

3 cups All-Purpose flour

1 teaspoon soda

1 teaspoon baking powder

½ teaspoon salt

Add to first mixture and mix well, then add:

1 cup crushed pineapple, drained

1 cup chopped pecans

1 cup golden raisins

Mix well. Pour into 2 large bread pans or 4-5 small pans. Bake at 325 F; 45 minutes for small pans; one hour for large.

Judy Price

Greenwood

A Flatbread for the Family

By Culinary.net

When dining outside with your loved ones, there are few things better than a tasty dish the whole family can enjoy. This Chipotle

Chicken Flatbread makes for a perfect al fresco meal.

Prepared along with a fresh salad or simply enjoyed by itself, this flatbread is simple to make and even kids will love adding the toppings and sauce. It’s colorful and fresh, making it a perfect addition to get-togethers on the patio.

Plus, the cooking time is only 16 minutes, which makes this a quick and delicious solution to defeat.

For more al fresco recipe ideas, visit Culinary.net.

ChIPOTlE ChICKEN FlaTBREaD

Adapted from butteryourbiscuit.com

2 flatbreads

2 cups shredded mozzarella cheese

1 clove garlic, diced chicken tenders, cooked and cubed

1 pint cherry tomatoes, quartered Salt and pepper, to taste

1/2 cup ranch dressing

1 1/2 teaspoons chipotle seasoning

2 tablespoons cilantro leaves, chopped Preheat oven to 375 F.

Place parchment paper on baking sheet and add flatbreads. Sprinkle cheese on flatbreads. Top with garlic, chicken and tomatoes. Season with salt and pepper, to taste. Bake 16 minutes until cheese is melted.

In small bowl, mix ranch and chipotle seasoning. Drizzle ranch dressing on flatbread and sprinkle with cilantro leaves.

A Twist on Traditional Burgers

By Culinary.net

Warm weather and grilling go hand-inhand, and few dishes say summer like burgers. While traditional beef patties come to mind for many, there are also healthy protein options to satisfy that burger craving without sacrificing flavor.

For example, salmon is a nutritionally wellrounded alternative that offers a variety of health benefits, and an option like gluten-free Trident Seafoods alaska Salmon Burgers are made with wild, sustainable, ocean-caught whole filets with no fillers and are lightly seasoned with a “just-offthe-grill,” smoky flavor. Topped with melted cheddar then piled on top of fresh arugula, peppered bacon and zesty mayo, these alaskan Salmon Burgers with Peppered

Bacon are a twist on tradition that can help you put a protein-packed, flavorful meal on the table in minutes.

alaSKaN SalMON BURGERS WITh PEPPERED BaCON

Prep time: 13 minutes

Servings: 4

1/2 cup mayonnaise

1 1/2 tablespoons lemon juice

1/2 teaspoon lemon zest

Salt

Pepper

1 box (11.2 ounces) Trident Seafoods Alaska

Salmon Burgers

4 cheddar cheese slices

4 seeded burger buns, split and toasted

4 cups arugula

6 strips peppered bacon, cooked

12 bread-and-butter pickles, drained

In small bowl, combine mayonnaise, lemon juice and lemon zest. Season with salt and pepper. Set aside.

Cook salmon burgers according to package directions. When almost cooked through, top each with slice of cheese, cover and cook until melted.

Spread cut sides of buns with mayonnaise and top bottom buns with arugula. Cover with salmon burgers, bacon, pickles and top buns.

halFTIME hOaGIE

¼ pound deli salami, chopped

¼ pound deli roast turkey, chopped

¼ pound deli baked ham, chopped

¼ pound provolone cheese, diced

1 onion, chopped

1 head lettuce, shredded

1-2 tomatoes, chopped

½ cup mayonnaise

1 teaspoon oregano

Pepperoncini peppers to taste, drained and chopped

1 tablespoon olive oil

Hoagie rolls

Combine all ingredients, except rolls, in a large bowl; stir well. For the best flavor, cover and refrigerate at least 3 hours to blend all the flavors. Serve spread on hoagie rolls or with corn ships for dipping.

Pam Dodd Greenwood

PUllED ChICKEN SaNDWIChES

1 onion, medium, finely chopped

1 6-ounce can tomato paste

¼ cup reduced-sodium chicken broth

2 tablespoons brown sugar

1 tablespoon cider vinegar

1 tablespoon yellow mustard

1 tablespoon Worcestershire sauce

2 garlic cloves, minced

2 teaspoons chili powder

¾ teaspoon salt

1/8 teaspoon cayenne pepper

1½ pounds chicken breasts, boneless/skinless

6 whole wheat hamburger buns, split

In a bowl, mix first 11 ingredients. Place chicken breasts in a 3-quart slow cooker. Pour sauce over top. Cook, covered, on low until the chicken is tender, 4-5 hours. Remove the chicken; cool slightly. Shred meat with two forks. Return to slow cooker; heat through. Serve in buns. Freezer option: Freeze the cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. heat through in a saucepan, stirring occasionally; add a little broth if necessary. Yields 6 servings.

Lynne Durocher Greenwood

Add Spice to Game Day Celebrations

By Culinary.net

Powering up for a successful game day starts with a pregame spread, and no tailgate or homegate is complete without a spicy dip that brings the heat.

This Game Day Buffalo Chicken Dip is a perfect solution for firing up your crowd as it requires little preparation so you save precious time before kickoff. Whether you bake shortly before the game begins or make it ahead of time for a parking lot party, simply keep it warm and serve with chips or veggie sticks for a quick, shareable appetizer.

GaME DaY BUFFalO ChICKEN DIP

Servings: 3-4

2 cups shredded chicken

8 ounces cream cheese

1/2 cup sour cream

1 1/2 cups sharp cheddar cheese, plus additional for topping, divided

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1 heavy pinch dried dill

1/2 cup hot sauce

2 green onions, chopped

Blue cheese crumbles

Chips

Vegetable sticks

heat oven to 400 F.

In bowl, mix shredded chicken, cream cheese, sour cream, 1 1/2 cups shredded cheese, onion powder, garlic powder and dried dill until combined. add hot sauce; mix until combined.

Transfer mixture from bowl to oven-safe dish. Top with additional shredded cheese, to taste.

Bake until cheese is melted, approximately 15 minutes.

Top with blue cheese crumbles and chopped green onion. Serve warm with chips and vegetable sticks.

CaVIaR PIE

The chef says: “This recipe serves many people as an appetizer.”

10 hard-boiled eggs, finely chopped

¾ cup mayonnaise

1 tablespoon Dijon Mustard

¼ teaspoon garlic powder

3 cups chopped onions (3-4 bunches)

2 8-ounce packages of cream cheese softened

2 teaspoons lemon juice

½ cup sour cream

4 ounces caviar or more (must be well drained)

Salt and pepper

Combine eggs, mayo, garlic powder, mustard, dash of salt and pepper. Press into bottom of 9-inch springform pan. Next add 3 cups onions. Mix cream cheese, sour cream and lemon juice until fluffy. Spread on top of the onions. Refrigerate overnight (or a bit longer). Before serving, garnish with caviar and lemon slices. The original recipe called for circling the caviar so I added more.

Serve with Carr’s crackers.

Maureen Gartland

Franklin

FaMIlY ChEESE Ball

1 package sour cream

1 jar Old English cheddar cheese

½ cup blue cheese crumbles

Mix and roll in chopped, fine pecans and dry. Refrigerate to serve.

Helen Hodgen

Franklin

CREaMY SOUThWEST DIP

Serves 1-2

8 ounces sour cream

1 tablespoon chopped green onion

1 tablespoon finely chopped cilantro

1½ teaspoons cumin

½ teaspoon chili powder

1/8 teaspoon cayenne pepper

Mix ingredients together, chill in refrigerator for a week.

Bryan Sehr

Edinburgh

ZUCChINI

PICO DE GallO SalSa

2 large tomatoes, chopped

1 medium zucchini, finely chopped

1 poblano pepper, seeded and chopped

½ cup chopped onion

1 seeded and diced jalapeno pepper, optional

2 tablespoons minced fresh cilantro

2 garlic cloves, minced

½ teaspoon salt

¼ teaspoon pepper

3 tablespoons lime juice

Combine ingredients, except lime juice; add lime juice and toss to coat. Cover and refrigerate at least one hour before serving.

Pam Dodd

Greenwood

haMBURGER

CaBBaGE SOUP

The chef says: “This recipe came to me from our son’s mother-in-law, who lives in northwestern Nebraska.”

1 pound lean ground beef

4 cups cabbage, cut into bite-size pieces

2 medium-size potatoes, large dice

1 cup celery, sliced

1 cup carrots, diced

½ cup onion, diced

1 teaspoon garlic, finely diced

1 can (15 ounces) tomatoes, diced with juice

4 cups beef broth

1 tablespoon Worcestershire sauce

1 tablespoon dehydrated parsley

Salt and pepper to taste

Brown ground beef; add onion and sauté until transparent. add garlic and continue to cook until fragrant. add remaining ingredients. Cook to a soft boil, reduce to simmer and continue cooking until vegetables are tender.

Serves 4

Jena Hartman

Greenwood

Grape Salad is Heart-Healthy, Tasty

By Culinary.net

adopting a balanced and nutritious diet rich in fruits, vegetables, whole grains, lean proteins and healthy fats can impact heart health. One way you may lower your risk for heart disease is by as an easy, convenient, heart-healthy food, grapes are a perfect ingredient for a heartfriendly eating plan that includes recipes like Grape, Broccoli and avocado Salad with Toasty Oat Topping. Savory broccoli slaw pairs with the delicate sweetness of crisp, juicy Grapes from California while the toasted oat topping provides a crunchy finish.

Grapes are low in sodium and a good source of vitamin K, which promotes heart health, and contain 7% of the daily recommended intake of potassium, a nutrient critical to heart health. Grapes are a natural source of beneficial antioxidants and other polyphenols and help maintain healthy circulation by promoting the relaxation of blood vessels.

GRaPE, BROCCOlI aND aVOCaDO SalaD WITh

TOaSTY OaT TOPPING

Prep time: 30 minutes

Cook time: 5 minutes

Servings: 6

Toasted Oat Topping:

1/2 tablespoon butter

1/3 cup sliced almonds, coarsely chopped

3 tablespoons steel-cut oats

1/8 teaspoon seasoned salt

1/4 teaspoon Italian herb seasoning

Dressing:

6 tablespoons extra-virgin olive oil

1/3 cup quartered red or green Grapes from California

1/4 cup wine vinegar

1 tablespoon honey

1/4 teaspoon sea salt

Freshly ground pepper, to taste

Salad:

1 bag (12 ounces) broccoli slaw

2 cups lightly packed torn curly kale

1 1/2 cups halved Grapes from California

1/2 cup minced red onion

1/3 cup chopped dried figs

Freshly ground pepper, to taste

1 large, firm but ripe avocado, diced

To make toasted oat topping: In medium skillet over medium-low heat, cook butter, almonds, oats, salt and Italian herb seasoning about 5 minutes, or until lightly toasted

and fragrant, stirring frequently.

To make dressing: In small blender, puree olive oil, grapes, wine vinegar, honey, sea salt and pepper, to taste, until smooth.

To make salad: In large bowl, mix broccoli slaw, kale, grapes, red onion and figs; season with pepper, to taste, and drizzle with dressing; toss well to coat. add avocado and toss lightly. Transfer to six serving plates or bowls and sprinkle with toasted oat topping.

Nutritional information per serving: 320 calories; 5 g protein; 29 g carbohydrates; 22 g fat (62% calories from fat); 3.5 g saturated fat (10% calories from saturated fat); 5 mg cholesterol; 160 mg sodium; 7 g fiber.

FETa ChICKEN SalaD

3 cups diced cooked chicken

2 large stalks celery, diced

1 medium red bell pepper, seeded and diced

½ medium onion, diced

6 tablespoons mayonnaise

6 tablespoons sour cream

1 (4 ounce) package feta cheese, crumbled

2 teaspoons dried dill weed

Salt and ground black pepper to taste

Mix chicken, celery, pepper and onion together in a serving bowl. Stir mayonnaise, sour cream, feta cheese and dill together in a separate bowl.

Pour over chicken mixture and stir to blend. Taste and season with salt and pepper as needed. Serve immediately or refrigerate until serving.

Yields 4 servings.

Note: Use rotisserie chicken (white meat only) for cooked chicken. May use low-fat mayonnaise and substitute plain Greek yogurt for sour cream.

Lynne Durocher

Greenwood

ESCaROlE SalaD

2 heads escarole lettuce (remove outer leaves), tear into large pieces

¼ cup extra virgin olive oil

2-plus cloves of garlic minced

3 anchovies finely chopped

1½ teaspoons red wine vinegar

2/3 cup toasted walnuts

¼ pound shaved pecorino cheese

Mince anchovies with garlic and salt and pepper until it forms a paste. Transfer to bowl, add vinegar and let rest 10 minutes.

Whisk oil into anchovy mixture until dressing thickens. Toss greens adding walnuts and cheese.

Serves 4

Maureen Gartland

Franklin

TORTEllINI SalaD

1 9-ounce package cheese-filled tortellini

1 10-ounce package frozen spinach, thawed, and drained

1/3 cup grated Parmesan cheese

1 2-ounce can sliced black olives

1 8-ounce bottle Italian dressing

Salt and pepper to taste

2 cups cherry tomatoes

Cook tortellini according to package directions. Rinse under cold water and drain. Place pasta in a large bowl. add spinach, cheese tomatoes, and olives. Pour dressing over everything and toss to mix. Season with salt and pepper. Makes 4 servings.

Shirley Hakes

New Whiteland

By Culinary.net

On weeknights, many families rush around trying to prepare for the next day. While these moments can be stressful, the silver lining of the evening is when everyone pauses to enjoy a perfectly cooked family dinner together.

From tough homework assignments and soccer practice to getting everyone tucked into bed, the days can seem long, but those special moments make cooking a memorable meal worthwhile.

When life gets busy, you need a family recipe that is quick to make, easy to bake and mouthwatering to eat. Try this recipe for Stuffed Bell Pepper Casserole next time you are in a pinch. It’s made with hearty ground turkey breast, delicious bell peppers, crushed tomatoes and brown rice then topped with gooey sharp cheddar cheese. This short ingredient list makes it easy to assemble. Brown the turkey and onions then combine all the ingredients, in a layered fashion, in a baking dish. It’s simple to prepare before baking to perfection.

It’s just right for little ones who are hungry and ready for a wholesome and appetizing home-cooked meal. adults enjoy the natural flavors and fresh ingredients that keep all ages happy and content.

A Weeknight Meal to Munch On

STUFFED BEll PEPPER CaSSEROlE

Servings: 4

20 ounces ground turkey breast

1 yellow onion, chopped

1/4 teaspoon salt

1/4 teaspoon pepper

3 large bell peppers, chopped (1 each red, yellow and green)

1 can (28 ounces) crushed tomatoes

1/2 cup long-grain brown rice

1 teaspoon oregano

1/2 teaspoon garlic powder

8 ounces shredded sharp cheddar cheese heat oven to 350 F.

In large skillet over medium heat, add turkey, onions, salt and pepper. Break up turkey and cook until browned.

add turkey mixture to 9-by-13-inch baking dish. add bell peppers, crushed tomatoes, brown rice, oregano and garlic powder. Mix until combined. Cover with aluminum foil. Bake 80-90 minutes until rice is tender.

Remove foil, add shredded cheese and bake 5 minutes until cheese is melted.

BaKED SalMON

Fresh salmon fillet

2 tablespoons brown sugar

½ teaspoon paprika

½ teaspoon garlic powder

½ teaspoon cayenne pepper

Salt and pepper, to taste

Mix all together.

Then mix:

¼ cup Panko bread crumbs

1 teaspoon parsley flakes

2 tablespoons butter, melted

1 tablespoon Dijon mustard

Rub mustard on salmon. Press brown sugar mixture on salmon. Top with bread crumb mixture. Bake 15-18 minutes in a 425 F oven.

Judy Price Greenwood

BRaISED BEEF ShORT RIBS

2 pounds beef short ribs

1 29-ounce can crushed tomatoes

Salt and pepper, to taste

1 tablespoon Italian seasoning blend

½ cup red wine

2 tablespoons cooking oil

½ cup onion, thinly sliced

½ teaspoon garlic powder

2 cups beef broth

1 tablespoons tapioca

In a Dutch oven, brown short ribs in the cooking oil. add crushed tomatoes, onion, salt, pepper, garlic powder, and Italian seasoning and beef broth. Bring to a boil on top of range. add red wine and tapioca; stir well. Cover tightly with aluminum foil and then the lid to Dutch oven. Place in 300 F oven and cook for 3 hours. No peeking! Serve over favorite cooked pasta. Serves 4.

Jena Hartman Greenwood

CaBBaGE & haMBURGER

1 head cabbage, coarsely chopped

1 pound ground beef

½ cup grated American cheese or Velveeta

2 tablespoons oil

1 cup sour cream

½ cup sour cream

1 teaspoon salt

Pepper, to taste

Buttered bread crumbs

Steam cabbage in a small amount of water until tender, but crisp. Brown ground beef in a skillet and mix with cabbage. Mix sour cream, cheese, salt and pepper and add to beef and cabbage.

Place in a large casserole dish and top with buttered bread crumbs. Bake at 350 F for 30 minutes, or until lightly browned.

Jo Ann Naue Greenwood

MAIN COURSES

CalIFORNIa GRIllED ChICKEN

Total time: 0:40

Prep time: 0:20

Level: Easy

¾ cup balsamic vinegar

1 teaspoon garlic powder

2 tablespoons honey

2 tablespoons extra-virgin olive oil

2 teaspoons Italian seasoning

Kosher salt

Freshly ground black pepper

4 chicken breasts, boneless/skinless

4 slices mozzarella

4 slices avocado

4 slices tomato

Balsamic glaze

2 tablespoons sliced basil

In a small glass bowl, whisk together balsamic vinegar, garlic powder, honey, oil, Italian seasoning and salt and pepper. Pour over chicken breasts and marinate 20 minutes.

heat grill to medium high. Grill chicken until lightly charred, 6 minutes each side. Top chicken with mozzarella, avocado and tomato. Cover grill to melt-about 2 minutes

Garnish with basil and drizzle with balsamic glaze. Serves 4.

Debbie Coldiron Hartwell

Edinburgh

ChICKEN ENChIlaDaS

8-12 flour tortillas, in dairy case

8 ounces cream cheese

3-4 cups chopped chicken (you can use canned chicken)

8 ounces sour cream

1 small can of diced chilies

1 can cream of chicken soup

1 cup chicken broth

1 onion, chopped

1 package mild cheddar cheese

½ cup green pepper

Soften chilies, onion and green pepper in small amount margarine and sauté. Combine with cream cheese and chicken. Fill one tortilla at a time and roll up. Place seam down in a greased 9-by-13 baking pan. Blend sour cream, chicken soup, chicken broth and pour over filled tortillas. Sprinkle cheese. Bake at 350 F for 30-40 minutes.

Barbara Blake

Franklin

ChIlI lIME TIlaPIa & MaNGO SalSa

1 tablespoon olive oil

1½ tablespoons honey or brown sugar

1 lime, juice and zest

2 teaspoons chili powder

Salt and pepper, to taste

¼ teaspoon garlic powder

Flour

Tilapia filets

Marinate fish in lime juice, chili powder, salt and pepper and garlic powder for 1-24 hours. Dredge with flour, salt and pepper and fry in olive oil for 3-4 minutes on each side.

Mango salsa:

1 small mango, peeled and diced

2 tablespoons red bell pepper, diced

2 tablespoons red onion, diced

2 tablespoons cilantro, minced

½ lime juice

Salt, to taste

2 teaspoons jalapeno, minced

1 tablespoon mint, minced

Mix all together and refrigerate 2 hours to develop flavor.

Jo Ann Naue

Greenwood

CRISPY BaKED BONElESS ChICKEN ThIGhS:

½ cup Dijon mustard

2 tablespoons Worcestershire sauce

1 cup dried Italian bread crumbs

6 chicken thighs, boneless/skinless

2 tablespoons dried parsley

½ teaspoon salt

¼ teaspoon pepper

Preheat oven to 475 F. line a baking sheet with parchment paper, or foil sprayed with nonstick spray. In a large bowl, mix mustard and Worcestershire sauce. In another bowl, combine bread crumbs, parsley, salt and pepper. Coat the chicken thighs in the mustard mixture, then roll in crumb mixture to coat. Place on baking sheet.

Bake 15 minutes, turn and bake 15 minutes longer, until done.

Leslie

Oberhausen

Franklin

CROCK POT PIZZa

1 pound hamburger·

1 onion, chopped

1 green pepper

1 jar spaghetti sauce

1 14-ounce can pizza sauce

1 16-ounce bag kluski noodles (boil 15 min,

then drain)

1 package pepperoni

2 cups cheddar cheese, shredded

2 cups mozzarella cheese, shredded Brown hamburger with pepper and onion and drain. add sauces to meat mixture. Place in slow cooker in 2 layers: Meat sauce, noodles, cheese and pepperoni. Bake on high for 2 hours.

Debbie Hamilton Franklin

ClaSSIC FRIED CaTFISh

6 (5-7 ounce) catfish fillets

2 cups whole milk

¼ cup hot sauce

Seasoned corn meal:

2 cups yellow corn meal

¼ cup flour

1 teaspoon fresh ground black pepper

1 tablespoon kosher salt

½ teaspoon onion powder

½ teaspoon garlic powder

Vegetable oil (enough to almost submerge fish)

In a large bowl, whisk together milk and hot sauce. Slice each fillet in half lengthwise. add catfish, tossing to coat. Cover and refrigerate for at least 1 hour.

Mix together cornmeal coating. heat oil over medium-high heat to 340 F.

While the oil heats, pour off milk mixture from fish. Dredge each piece in the seasoned corn meal, coating it completely. Shake off excess.

When the oil is hot, carefully slip the fillets into the oil without crowding them (you may have to fry in batches). Fry fillets for

about 3 to 4 minutes; turn and fry about another 3 minutes, or until meat is flaky. Transfer to wire rack to drain.

Pam Dodd

Greenwood

GRECIaN SKIllET RIB EYES

1½ teaspoons garlic powder

1½ teaspoons dried basil

1½ teaspoons dried oregano

½ teaspoons salt

1/8 teaspoon black pepper

2 rib-eye steaks, 1-inch thick (about 1 pound)

1 tablespoon olive oil

1 tablespoon fresh lemon juice

2 tablespoon crumbled feta cheese

1 tablespoon chopped ripe olives

In a small bowl, combine the garlic powder, basil, oregano, salt, and pepper. Press into both sides of the steaks.

In a large nonstick skillet, heat the oil over medium heat. Place the steaks in the skillet and cook for about 10-14 minutes for medium-rare to medium doneness, turning once. Sprinkle with lemon juice. Sprinkle the cheese and olives over the steaks and serve.

Pam

Dodd

Greenwood

hEalThY

MEDlEY

ITalIaN

½ cup frozen onion

½ cup front yellow/green peppers

¾ cup frozen green beans

¼ cup frozen carrots, diced or sliced

¼ cup frozen broccoli

¼ cup frozen cauliflower

3 ounces diced skinless chicken breast, cooked

3 ounces pizza or spaghetti sauce

3 ounces Mozzarella/Parmesan shredded cheese mix

1 teaspoon seasoned salt

½ teaspoon red pepper flakes

Sauté peppers and onion on high in a 12inch skillet until braised and almost dry. Throw in rest of frozen veggies. Reduce to medium-high heat and add 12 ounces cold water. Boil until veggies are tender and water is almost gone.

add salt, peppers, sauce and chicken and reduce to low heat, stirring until well-combined and water is cooked out of skillet. Remove from heat, sprinkle cheese on top and serve immediately.

Bryan Sehr

Edinburgh

hONEY ChICKEN

16 ounces chicken

2 tablespoons olive oil or sesame oil

Honey, to taste, about 2 ounces

Mix and cover and cook 5 minutes.

3 cloves garlic, minced

½ teaspoon pepper

1 teaspoon salt

1 teaspoon paprika

Cover and cook 10 mins

2 tablespoons soy sauce

5 ounces water

Cover and cook for 15 minutes. add parsley for garnish

Ivan Scroggins

Franklin

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STOVE TOP STUFFING MEaTlOaF

2 eggs

½ cup water

1 box of Stove Top Stuffing, any flavor (I like Savory Herbs)

2 pounds ground beef

½ cup ketchup, divided

Preheat oven to 350 F. Spray a 9-by-13 baking pan with nonstick cooking spray. line the pan with parchment paper. In a large bowl, whisk the eggs and water together until well combined. add stuffing mix, ground beef and quarter of a cup of ketchup. Use your hands to mix the ingredients. Transfer the meat mixture to the baking pan and shape into a loaf. Brush the meatloaf evenly with the remaining quarter of a cup of ketchup. Bake for 55 minutes. Cool for 10 minutes, then slice and serve.

Barbara Blake Franklin

INSTaNT POT KIElBaSa aND CaBBaGE

1 pound, halved lengthwise and cut into

½-inch slices

1 cup chopped onion

¼ cup butter

1 14.5-ounce can beef stock

½ teaspoon salt

½ teaspoon black pepper

1 2-pound head cabbage, cored and chopped into 1-½ inch pieces

Select sauté function. add kielbasa; cook, stirring, until well browned, 5-7 minutes. Stir in onion; cook until softened, about 3 minutes. add butter, let it melt, then stir in broth, salt and pepper. add cabbage and stir until well coated.

Close and lock lid; turn vent to seal. Select high pressure and set timer for 5 minutes. When time is up, release pressure at once.

Pam Dodd

Greenwood

ITalIaN SaUSaGE CaSSEROlE

2 pounds mild Italian link sausage, sliced at an angle ½ inch thick

4 tablespoons olive oil, divided

1 large red pepper chopped

1 teaspoon Italian herb seasoning

4 large russet potatoes peeled and chopped into 1-inch cubes

1 large orange or yellow pepper, chopped

½ cup chicken broth

2 green peppers, chopped

¼ cup cider vinegar

Salt and pepper, to taste

1 onion, chopped

Shredded Parmesan cheese

Preheat oven to 400 F. In a large skillet, cook sausage in 1 tablespoon of oil until brown, transfer into a 9-by-13 baking dish. add 2 tablespoons oil to skillet, place potatoes in skillet and cook until brown. Evenly spread potatoes over sausage. add 1 tablespoon oil to skillet, sauté onions and peppers until onions are translucent then evenly spread over the potatoes and sausage. Mix chicken broth and vinegar and pour over the potatoes and sausage; stir gently to distribute, sprinkle with salt and pepper.

Bake for 30 minutes or until potatoes are tender. Serve hot and sprinkle with cheese if desired.

Brenda Tiemeyer

Seymour

SPaGhETTI PIE

1 6-ounce package linguine noodles

2 tablespoons butter

1 egg (well beaten)

1/4 cup Parmesan cheese

1 cup cottage cheese

1 cup spaghetti sauce (I add 1 pound hamburger)

8 ounces mozzarella cheese

Cook noodles and drain. add butter and egg. Toss until coated. Put in a glass pie pan and push sides up about three quarters of the way (not too high or noodles will dry).

sprinkle mozzarella cheese on top. Return to oven and bake 5 minutes. Recipe can be doubled and cooked in a 9-by-13 pan for 1 hour. Serves 8.

Debbie Hamilton

Franklin

STUFFED BEll PEPPERS

4 green peppers, medium

2 pounds lean ground beef

2½ cups Minute Rice

½ teaspoon basil

1 small onion, chopped

1 teaspoon salt

½ cup cheddar cheese, grated

1 teaspoon sugar

2 teaspoons butter or margarine

2 8-ounce cans tomato sauce

Cut peppers in half lengthwise. Remove and discard stem ends and seeds. Parboil in boiling salt water for 10 minutes. Drain. add sugar and basil to can of tomato sauce. Set aside. Brown ground beef and onion well in large skillet. Stir in ½ cup of tomato sauce mixture, ¼ cup of rice and ½ teaspoon of salt. Cover and simmer 5 minutes. Stir in cheese.

Spoon meat mixture into peppers. Place in a 2 quart baking dish, pour remaining sauce around peppers. Cover and simmer 5 minutes. Meanwhile, bring water, ½ teaspoon salt, and butter to a boil. Stir in remaining rice. Cover, remove from heat. let stand 5 minutes.

Serve peppers over rice, top with sauce and add additional grated cheese, if desired. Makes 6 servings.

Debbie Hamilton

Franklin

SWEET haWaIIaN CROCKPOT ChICKEN

Preparation: 5 minutes

Cook: 8 hours

Ready in: 8 hours 5 minutes

2 pounds chicken tenderloin chunks

1 cup pineapple juice

½ cup brown sugar

1/3 cup soy sauce

Combine all together. Cook on low in slow cooker 6-8 hours ... that’s it! Done!

Put one cup cottage cheese over noodles and spread

1 cup spaghetti sauce on top.

Bake at 350 F for 25 minutes. Take out and

Debbie Hamilton

Franklin

Power School Night Meals with Pecans

By Culinary.net

School season means many families are busier than ever, leaving less time to plan weeknight meals. While a new school year brings plenty of exciting moments, it also adds up to early mornings, long days and late evenings, making it tough to keep nutrition top-of-mind.

With new routines and jam-packed calendars, quick and easy recipes can be the solutions you need. Swapping out complicated dishes for simple dinners and make-ahead snacks allows you to make your loved ones’ health a priority while also managing hectic schedules.

To help make those simple yet tasty menu additions a reality, look to a flavor favorite and nutrition powerhouse like pecans. They’re the ideal nut to keep on hand to incorporate into favorite meals and afterschool snacks.

Taste is just the beginning when it comes to pecans. Their nutritious punch provides a unique mix of health-promoting nutri-

ents. Plus, they’re a versatile ingredient that can shine in a wide range of flavor profiles from sweet or spicy to salty, smoky and savory.

When the whole family comes home after a long day of school, work, games and social commitments, pecans can add a delightful crunch to air-fried favorites like chicken tenders or childhood classics like Mac and Cheese with Pecan Breadcrumbs.

MaC aND ChEESE WITh PECaN BREaDCRUMBS

Cook time: 50 minutes

Servings: 6

8 ounces cavatappi pasta

1 teaspoon salt, plus additional for salting pasta water, to taste

1 tablespoon butter

1 block (8 ounces) cheddar cheese

1/2 cup raw pecan pieces

15 ounces part-skim ricotta cheese

4 tablespoons sour cream

1/4 teaspoon ground pepper

1 large egg, lightly beaten Preheat oven to 375 F.

Cook cavatappi in salted boiling water. Drain, reserving 1/2 cup pasta cooking water. Return pasta to pot and stir in butter. Using box grater, shred cheddar cheese. Using food processor, combine 1/4 cup shredded cheddar cheese with pecans. Process to coarse breadcrumb consistency. add remaining cheddar cheese, ricotta, sour cream, 1 teaspoon salt and pepper to warm pasta. Stir until thoroughly combined. add egg; stir. add 2-4 tablespoons reserved pasta water to loosen mixture; stir until smooth.

Pour into buttered 9-inch square or round casserole dish and top evenly with pecan topping.

Bake 30 minutes.

Substitutions: Use pre-shredded cheese in place of cheddar cheese block. Use pasta of choice in place of cavatappi.

EaSY lOaDED BaKED POTaTO CaSSEROlE

5-6 Yukon gold potatoes, scrubbed, leave skin on

2 tablespoons dried onion flakes

1 tablespoon minced garlic

Salt and pepper, to taste

½ stick salted butter, cut into pieces

1 cup grated cheddar cheese

Sour cream, optional

Bacon bits, optional

Chives, optional

Preheat oven to 350 F. Cut the potatoes into bite-sized chunks and put in a 2-quart baking dish.

add onion flakes, garlic, salt and pepper. add three-fourths of a cup water. Cover and microwave on high for 5 minutes. Stir, cover and microwave on high for another 3-5 minutes, until fork tender Drain water, add butter. Cover and put in microwave for another minute until the butter has melted.

Remove from microwave and add cheddar cheese. Cover and put in oven for 5-6 minutes until cheese is melted

Remove from oven, top with sour cream, bacon bits and chives.

Leslie Oberhausen

Franklin IRISh

BOxTY

1½ cups raw potatoes

1 cup all-purpose flour

1 cup leftover mashed potatoes

1 egg

1 tablespoon skim milk

Salt and pepper to taste

¼ cup olive oil

Toss the grated potatoes with flour in a large bowl. Stir in mashed potatoes until well mixed. In a separate bowl whisk together the egg and skim milk. Then stir the mixture into the potatoes, adding salt and pepper as needed. heat the olive oil in a large skillet over medium heat. Drop the potato mixture, forming patties about 2 inches in diameter. Fry on both sides until golden brown. Drain on a plate lined with a paper towel. Serve warm.

Makes 6 servings.

Note: I do this with just the mashed potatoes

Shirley Hakes

New Whiteland

JUDY’S CORN PUDDING

2 cups corn off the cob or canned corn (shoe peg white); can is usually 12 ounces

2 whole eggs

2 tablespoons sugar

3 tablespoons flour

1 teaspoon salt and dash pepper

1½ cups milk

1 tablespoon butter melted add eggs to corn. Mix sugar, flour, salt, pepper. Gradually add milk to mixture while beating until smooth and add melted butter. Combine with corn and eggs. Pour into greased casserole dish. Set in pan of hot water. Bake for approximately 1 hour in 325 F oven until custard is firm.

Serves 6

Maureen Gartland

Franklin

SaRah’S JalaPEñO RICE

The chef says: “Very good with tacos as a side dish. Everyone will want the recipe.”

2 cups Minute Rice

2 cups chicken broth

2 cups sour cream

2/3 cup bottle creamy Italian dressing

3 tablespoons of the juice from jalapeno jar

2 cups shredded Monterrey Jack cheese

Cook rice in chicken broth until tender. Mix all ingredients, except cheese. Grease a casserole pan and place half the rice mixture in pan, then half the cheese, then the rest of the rice. Top with remaining cheese and sprinkle with paprika.

Bake at 350 F for 35-40 minutes until light brown and bubbly.

Sarah Brandenburg

Indianapolis

SUMMER VEGETaBlE SaUTé

3 tablespoons olive oil

½ cup diced onion

3 garlic cloves, minced

1 10-ounce bag fresh spinach

1 8-ounce package sliced mushrooms

1 small zucchini, diced (optional)

1 small yellow squash, diced (optional)

2 cups cherry tomatoes, halved

4 ounces Parmesan cheese

¼ cup cooking wine, or white wine (optional)

Salt and pepper to taste

heat olive oil in large skillet on medium high heat. Sauté the onions in the olive oil for 3 minutes, add the minced garlic for another minute until fragrant. add mushrooms (and zucchini and squash) and sauté until softened, about 3 minutes.

Season with salt and pepper to taste.

Reduce heat to medium and add the spinach, one handful at a time, stirring until wilted. add the cherry tomatoes and wine (optional). Cover and simmer for 10 minutes until flavors are blended. add parmesan cheese, cover, and remove from heat until cheese is melted.

Leslie Oberhausen Franklin

SaUTéED FRESh GREEN BEaNS WITh SOY SaUCE

Fresh picked green beans, strings and stems removed, leave whole

Olive oil

Soy sauce

Salt and pepper to taste

(amounts depend on how much you want to make)

Preheat oven to 350 F. Blanch the green beans in boiling water for 5 minutes, then drain.

In a mixing bowl, toss with olive oil, salt and pepper. Splash soy sauce on beans and stir. Spread on foil lined cookie sheet and roast for 10 minutes, until tender.

Leslie Oberhausen

Franklin

SWEET POTaTO CaSSEROlE

1 46-ounce can sweet potatoes

½ cup milk

1¼ cup white sugar

2 eggs

¾ stick butter or margarine, melted

½ teaspoon nutmeg

½ teaspoon cinnamon

¾ cup crushed corn flakes

½ cup chopped pecans

½ cup brown sugar

¾ stick butter or margarine, melted

Blend together first 7 ingredients. Bake at 350°F for 30 minutes. Combine melted butter with remaining ingredients. Spread over potato mixture and bake for 10 more minutes.

Serves 15.

Debbie Hamilton Franklin

SOUThWESTERN RICE BaKE

3 cups cooked brown rice

1 pound ground beef, cooked and drained

1¼ cups sour cream

1 cup shredded Monterey Jack cheese, divided

1 cup shredded cheddar cheese, divided

1 can chopped green chilies

½ teaspoon salt

¼ teaspoon pepper

Preheat oven to 350 F degrees.

In a large bowl, combine the rice, beef, sour cream, ¾ cup each of the cheeses, chilies, salt and pepper. Spoon into a greased 1½-quart baking dish. Sprinkle with remaining cheese. Bake, uncovered, for 20-25 minutes, or until heated through.

Yield: 4 servings.

Pam Dodd Greenwood

Comfort from the South

By Culinary.net

The star of your next spread can be hidden away in the refrigerator for a surprise delight for your guests. It’s topped with chocolate syrup and chopped pecans, and your loved ones just may vote it to be their favorite dish.

It’s an arkansas Possum Pie, made with three delicious layers and crunchy toppings for a show-stopping dessert.

Whether it’s a holiday, birthday or reunion, this pie is a perfect conversation starter. It’s sweet, crunchy and filled with creamy, delightful layers of goodness.

aRKaNSaS POSSUM PIE

Servings: 8

Crust:

3/4 cup butter

1 1/2 cups flour

1/2 cup brown sugar

1 1/2 cups pecans, crushed

Cream Cheese Layer:

12 ounces cream cheese, softened

1 cup powdered sugar

4 tablespoons heavy cream

Pudding Layer:

3 egg yolks

2 cups whole milk

1 cup sugar

1/3 cup cocoa powder

3 tablespoons cornstarch

2 tablespoons flour

1/4 teaspoon salt

2 tablespoons butter

1 teaspoon vanilla extract

Whipped Cream Topping:

1 cup heavy whipping cream

4 tablespoons powdered sugar

1 teaspoon vanilla extract

Chocolate syrup

1/2 cup chopped pecans

heat oven to 350 F.

To make crust: In saucepan, melt butter; add flour, brown sugar and crushed pecans. Stir until combined. Press into 9 1/2-inch deep pie plate.

Bake 15-20 minutes until crust begins to brown. Cool completely.

To make cream cheese layer: In medium bowl, mix cream cheese until creamy. add powdered sugar and heavy cream; mix until

smooth. Spread over cooled pecan crust. Refrigerate.

To make pudding layer: In medium bowl, whisk egg yolks. add milk; whisk until combined. Set aside.

In separate medium bowl, whisk sugar, cocoa powder, cornstarch, flour and salt until combined.

In saucepan over medium heat, add egg yolk mixture and flour mixture. Whisk constantly until pudding begins to thicken and bubble. add butter and vanilla extract, stirring until butter is melted. Pour chocolate pudding in shallow bowl. Cover with plastic wrap touching pudding to keep it from forming skin. Refrigerate 30 minutes. Pour pudding over cream cheese layer. Cover pie with plastic wrap. Refrigerate overnight.

To make whipped cream topping: In stand mixer bowl, add heavy cream, powdered sugar and vanilla extract. Whip until stiff peaks form. Spread whipped cream over pudding layer.

Drizzle pie with chocolate syrup and sprinkle with chopped pecans.

DESSERTS

BaKED EGGS BREaD PUDDING

1 cup Half & Half

6 eggs

4 ounces bread, torn into pieces, about 4 cups

Spiced cinnamon and ginger or allspice

½ teaspoon vanilla

Butter a round or square baking dish and pour batter. Preheat to 350°F and bake 50-55 minutes.

Poncy Napier

Greenwood

PEaCh CREaM PIE

Two unbaked pie crusts

1 cup sugar

5 tablespoons flour

1 can sour cream

3 cups sliced peaches

2 tablespoons sugar

½ teaspoon cinnamon

Mix 1 cup sugar and flour, add in sour cream and stir in peaches. Place in pie crust. Cut second pie crust in strips and add to pie.

Mix sugar and cinnamon and sprinkle on pie.

Bake at 400°F for 45 minutes.

Helen Hodgen

Franklin

FlUFFY MINT DESSERT

1 pound package Oreo cookies, crushed

2 cups butter or margarine, melted

24 ounces Cool Whip

2 cups pastel miniature marshmallows

1 1/3 cups small pastel mints (5.5 ounces)

Reserve ¼ cup of the crushed Oreos for garnish. Combine the remaining cookies with butter; press into an ungreased 13-by-9-by-2 baking dish. Fold together Cool Whip, marshmallows, and mints; pour over crust. Garnish with reserved Oreos. Cover and refrigerate for 1-2 days before serving.

Pam Dodd Greenwood

aPPlE

CRISP

4 teaspoons of butter, cut into pieces

½ cup flour

1 teaspoon ground cinnamon

4 apples, peeled, cored, and diced into ½-inch pieces

½ cup brown sugar

½ cup rolled oats

½ cup walnuts, chopped

2 tablespoons fresh lemon juice

Vanilla ice cream or heavy cream

Preheat oven to 350°F. For topping, combine butter, sugar, flour, oats and cinnamon in a bowl. Work together with fingertips until mixture looks like coarse meal, add nuts and set aside.

Toss apples with lemon juice and spoon in a greased 8-inch square baking dish. Sprinkle topping evenly over the apples.

Bake for 1 hour or until bubbly and apples are tender. let cool awhile, then serve warm with ice cream or cream if desired. Makes 6 servings.

Shirley Hakes

New Whiteland

ThaT EaSY CaKE

The chef says: “It is so good and only two ingredients.”

1 16-ounce angel food cake mix

1 20-ounce can crushed pineapple, undrained

Mix cake mix and pineapple by hand until well blended. Pour into a 9-by-13 cake pan. Bake at 350°F for 35-40 minutes.

Serve with ice cream or whipped cream.

Sheila Brandenburg

Franklin

ZUCChINI PIE

Preheat oven 375°F

In a large bowl, combine:

3 cups zucchini

1½ teaspoons ground cinnamon

1 tablespoons fresh lemon juice

½ teaspoons ground allspice

Stir until evenly coated then add:

1¼ cups sugar

¼ cup flour

1 tablespoons butter

Pinch of salt

Pour into 9-inch pie shell. Bake 30-45 minutes. Cool on wire rack until the pie is firm.

Katie Moore

Nineveh

Here’s your recipe for financial success.

Millionaire Pie

• 1 (8 ounce) package cream cheese, softened

• 1 (14 ounce) can sweetened condensed milk

• 1 (12 ounce) container frozen whipped topping, thawed

• 1 (20 ounce) can crushed pineapple, drained

• 1 1/2 cups chopped pecans

• 2 (9 inch) prepared graham cracker crusts

Blend together cream & condensed mile; gently fold in whipped topping. Stir in crushed pineapple & pecans; pour into pie crusts & refrigerate 3-4 hours.

Koon, CFP® Craig Clements, CLF®

By Culinary.net

as part of the season of change with leaves crunching underfoot and a crispness in the air, remember to pause to celebrate a food known for its change, crunching and crispness - popcorn.

In honor of National Popcorn Poppin’ Month, a time when farmers head to the fields to harvest crops, gather with loved ones to celebrate this humble yet extraordinary snack. Whether it’s prepped on the stove, in the microwave or purchased ready-to-eat, americans consume around 14 billion quarts each year of the wholesome whole grain, according to the Popcorn Board.

With each kernel, popcorn’s tantalizing aroma fills the air, setting off a journey of sensory bliss, as the sound of popping echoes in ears and the taste of buttery goodness dances on tongues. Whether enjoyed at the movies, during a cozy night in or at festive gatherings, popcorn brings people together, creating moments of shared joy and laughter. Catering to every palate, popcorn’s versatility knows few boundaries, as it can be dressed up with caramel, chocolate or even savory seasonings.

Join the celebration this fall with a fitting recipe like Old Fashioned Bourbon Maple Popcorn with Pecans. accented with warming flavors of bourbon, orange and bitters, this maple-glazed treat offers a fun, cocktail-inspired snack perfect for sharing.

Celebrate

the Season with Pop-able Fall Flavors

OlD FaShIONED BOURBON MaPlE POPCORN

WITh PECaNS

Servings: 4-6

8 cups popped popcorn

1/2 cup chopped toasted pecans

1/3 cup maple syrup

1 tablespoon bourbon

2 tablespoons butter

1 tablespoon orange zest

1 dash bitters

Place popcorn and pecans in large bowl.

In small saucepan over medium-high heat, combine maple syrup, bourbon and butter; bring to boil. Cook, swirling pan, 3-5 minutes, or until mixture thickens to corn syrup consistency. Stir in orange zest and bitters.

Drizzle maple syrup mixture over popcorn; toss to evenly coat. Cool completely and serve.

Tips: Substitute bourbon with rye or whiskey. For “mocktail” popcorn, substitute with non-alcoholic bourbon or whiskey.

CANDY, TREATS

BaNaNa-ChIP MINI CUPCaKES

1 14-ounce package banana quick bread and muffin mix

¾ cup water

1/3 cup sour cream

1 egg

1 cup miniature semisweet chocolate chips, divided

1 tablespoon shortening

In a large bowl, combine the muffin mix, water, sour cream and egg; stir just until moistened. Fold in half a cup of chocolate chips.

Fill greased or paper-lined miniature muffin cups two-thirds full. Bake at 375 F for 12-15 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.

For the frosting, in a small microwave-safe bowl, melt the shortening and remaining chocolate chips; stir until smooth. Frost the cupcakes.

Yield: 3½ dozen

Debbie Hamilton Franklin

YUMMY YUMS

½ cup butter, softened

2 cups peanut butter

2 cups powdered sugar

3 cups Rice Krispies

Semisweet chocolate chips, melted

Combine butter, peanut butter, and powdered sugar; add cereal and stir until combined. Roll into balls. Dip in melted chocolate.

Pam Dodd

Greenwood

PEPPERMINT PaTTIES

½ cup warm mashed potatoes (mashed with milk only)

1 tablespoon shortening

3½ cups powdered sugar

7 drops peppermint extract

Dark sweet chocolate, melted

Beat all ingredients, except chocolate, until smooth. add additional powdered sugar, if needed, to reach desired consistency. Shape into patties and freeze. Coat patties with melted chocolate while frozen.

Pam Dodd

Greenwood

COWBOY COOKIES

The chef says: “Very versatile recipe, can substitute heath bar bits, peanut butter chips, butterscotch chips or milk chocolate chips instead of semi-sweet chips. Dried cranberries or raisins can be added, too!”

1 cup shortening

1 cup brown sugar

1 teaspoon vanilla

½ teaspoon baking powder

½ teaspoon salt

1 cup white sugar

2 eggs

2 cup All-Purpose flour

1 teaspoon soda

1 cup pecans, chopped

2 cups quick-cooking oatmeal, uncooked

12 ounces semi-sweet chocolate chips. Cream together shortening, sugars, eggs and vanilla. Sift together flour, baking powder, soda and salt and add to first mixture. Slowly add oats, pecans and chips. Mix well.

Drop by teaspoonful on a parchment lined cookie sheet. Bake at 350 F for 15 minutes.

Note: For a softer cookie, substitute 1 cup of dark brown sugar for white sugar.

Judy Price Greenwood

RaSPBERRY COCONUT BaRS

1 2/3 cups graham cracker crumbs

½ cup butter, melted

2 2/3 cups flaked coconut

1 14-ounce can sweetened, condensed milk

1 cup raspberry preserves, seedless,

1/3 cup walnuts, chopped/toasted

½ cup semisweet chocolate chips

¼ cup white baking chips

In a small bowl, combine cracker crumbs and butter. Press into a 13-by- 9-inch baking dish coated with cooking spray. Sprinkle with coconut; drizzle with milk.

Bake at 350 F for 20-25 minutes, or until lightly browned. Cool completely on a wire rack.

Spread preserves over the crust. Sprinkle with walnuts. In a microwave, melt chocolate chips; stir until smooth. Drizzle over walnuts. Repeat with white chips. Cut into bars. Refrigerate for 30 minutes or until chocolate is set. Yield: 3 dozen.

Debbie Hamilton Franklin

TOFFEE COCONUT PECaN ChOCOlaTE ChIP COOKIES

6 tablespoons butter softened

1/3 cup light brown sugar

1/3 cup white sugar

1 egg

2 teaspoons vanilla extract

1 cup, plus 2 tablespoons all-purpose flour

1½ tablespoons cornstarch

½ teaspoon baking soda

¾ cup semi-sweet chocolate chips

½ cup toffee bits

½ cup sweetened shredded coconut

½ cup pecans, chopped

Preheat oven to 350 F. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. add the egg and vanilla and beat until smooth.

add the flour, cornstarch, and baking soda. Mix well. add the chocolate chips, toffee bits, coconut, and pecans. Stir to mix throughout the dough.

Scoop into 2 tablespoon dough amounts and roll into balls. Bake on a parchment lined baking sheet for 11-12 minutes. Remove from the oven when puffy and barely cooked through, do not let them brown.

let cookies cool 1 minute on the tray and then transfer to a wire rack to cool completely. Store in an airtight container for up to a week.

Note: This cookie dough can be frozen until ready to bake. Scoop into balls and flash freeze on a paper plate or tray. Transfer the frozen dough to a zip-close freezer bag. Cookies can be baked from frozen (allow an extra 2-3 minutes for baking) or thawed and then baked.

Debbie Hamilton

Franklin

WhITE ChOCOlaTE ChIP COCOa SUGaR COOKIE

½ cup butter, soft

1 large egg

1 cup all-purpose flour

½ cup powdered confectioners’ sugar

½ teaspoon vanilla extract

¾ teaspoon Hershey’s cocoa powder

¼ cup white chocolate chips

Preheat oven to 350 F. Cream together butter, sugar and vanilla. Mix egg in until combined. Stir in cocoa powder and fold in chocolate chips.

Scoop 1-inch balls onto cookie sheet. Bake 8-12 minutes until edges are golden brown and dough starts to crack.

Makes 1 dozen cookies.

Bryan D. Sehr

Edinburgh

A family favorite in just 5 minutes

By Culinary.net

Running short on time from a busy schedule shouldn’t mean skipping out on your favorite desserts. In fact, it should be all the more reason to enjoy a sweet treat as a reward for all that hard work.

When you’re due for a bite into dark chocolate goodness, all it takes is a few minutes out of your day to make 5-Minute Dark Chocolate Cereal Bars. This quick and simple dessert makes it easy to celebrate the day’s accomplishments without added stress.

as a fun way for little ones to help in the kitchen, you can cook together the butter, marshmallows, peanut butter and cereal then let the kiddos drizzle the key ingredient: melted chocolate. all that’s left to do is cut and serve or pack a few off to school and work for an afternoon treat.

If you made this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work.

5-MINUTE DaRK ChOCOlaTE CEREal BaRS

Recipe adapted from ScrummyLane.com

4 tablespoons butter

10 ounces marshmallows

1/2 cup peanut butter

6 cups cereal

4 ounces milk chocolate, melted

4 ounces dark chocolate, melted heat saucepan over low heat. add butter, marshmallows and peanut butter; stir to combine. add cereal; mix until coated. line 9-by-13-inch pan with parchment paper. add cereal mixture to pan.

In bowl, mix milk chocolate and dark chocolate. Drizzle chocolate over cereal mixture; spread evenly then allow to cool. Cut into bars and serve.

Elevate your tailgate with easy recipes

By Family Features

Concoct a winning game plan, gather the parking lot games and call the biggest fans you know - it’s tailgating season. This year, before you root on your favorite team, make sure your pregame party matches the intensity of the fourth quarter with recipes that really fire up the crowd.

For a pregame meal that gives diehards the energy they’ll need to stay on their feet, turn to easy-to-prepare Kielbasa and Veggie Kebabs. This tailgate-friendly recipe relies on smoked pork sausage from Coleman Natural Foods that’s blended with flavorful spices, naturally cured with cultured celery powder and sea salt then slowsmoked for rich flavor.

If a morning kickoff at your alma mater calls for a breakfastfriendly beverage, these Chile Bacon Straws offer a perfect complement to a Bloody Mary. With a perfect touch of pizazz, they’re a simple yet impressive garnish that pairs well with other toppings like olives, pickles, peppers and more.

as a delicious way to add bursts of flavor to favorite dishes, pork from Coleman Natural Foods provides premium quality you can feel good about serving to your family and friends whether you’re tailgating in the parking lot or home-gating in your own backyard. It’s humanely raised by family farmers in the U.S. with no antibiotics, added hormones or artificial ingredients to give fans countless ways to elevate favorite game day dishes.

12 whole mushrooms

12 cherry tomatoes

Soak skewers in water 30 minutes to prevent burning. Preheat grill to 300 F.

Cut red onion, peppers and corn into bite-sized chunks. alternate placing kielbasa slices, onion, peppers, corn, mushrooms and tomatoes on skewers.

Grill, rotating every few minutes until veggies are tender, about 20 minutes.

KIElBaSa aND VEGGIE KEBaBS

Prep time: 30 minutes

Cook time: 20 minutes

Servings: 4

4 wooden skewers

1 red onion

2 bell peppers

2 ears of corn, cut crosswise into 2-inch rounds

1 package Coleman Natural Polish Kielbasa, sliced thick

ChIlE BaCON STRaWS

Prep time: 10 minutes

Cook time: 30 minutes

Servings: 6

6 slices Coleman Natural Hickory Smoked Bacon

6 wooden skewers

1 teaspoon Mexican spice blend

Prepared Bloody Marys

Preheat oven to 400 F.

Wrap one bacon slice diagonally around each skewer, making sure to overlap edges of bacon so there are no gaps. Don’t wrap too tightly or it will be difficult to remove skewers; try to ensure each end of bacon ends up on same side of skewer.

Place each wrapped skewer on wire rack set over sheet pan with end seams down. Sprinkle spice blend over each skewer.

Bake 25-30 minutes until bacon is brown, crispy and fully cooked to give straws their shape. Remove from oven and allow to cool.

Gently slide skewers out of each straw using twisting motion. Insert straws into Bloody Marys.

CONDIMENTS

BROWN SUGaR BUTTER SYRUP

2 cups brown sugar

1 cup water

½ cup butter

½ teaspoon vanilla

Combine the sugar and water in a medium size saucepan. Bring to a boil, stirring until the sugar has dissolved. lower the heat to medium and allow the mixture to boil for 4 minutes. add the butter and stir until the butter has dissolved. Remove from the heat and add the vanilla.

let the syrup cool for 5 minutes before transferring to a pitcher or jar for storage. Serve immediately or store tightly covered in the refrigerator for up to a month.

To reheat, remove the lid and microwave in 15-second intervals, stirring in between until hot.

Pam Dodd

Greenwood

hORSERaDISh SaUCE

The chef says: “This is good for roast pork, roast beef and ham. handed down from my grandparents.”

1 package lemon Jell-O

1 cup hot water

1 tablespoon vinegar

1 teaspoon salt

¾ cup pure horseradish

1 cup Milnot, whipped

Mix together lemon Jell-0, hot water, vinegar and salt. Chill. add horseradish and Milnot. Mix well. Keep chilled until use.

John J. Quinn

Franklin

WITh a ChERRY ON TOP

The Extension homemakers Baking Contest at the 2023 Johnson County Fair featured cherry recipes. here are the recipes, along with the winners. County bakers are encouraged to enter next year’s contest on July 26. The featured flavor will be apple.

MISCEllaNEOUS CaTEGORY

Champion Cherry Almond Bakewell Tart

Jennifer Dickie

1 tart shell

1/2 cup unsalted butter, softened

1/3 cup confectioners’ sugar

1/2 teaspoon kosher salt

1 large egg

2 cups all-purpose flour

Tart shell: In the bowl of stand mixer fitted with the paddle attachment, beat butter, confectioners’ sugar and salt at medium speed until pale and creamy, 2-3 minutes. add egg, and beat until combined. With mixer on low speed, gradually add flour, beating until just combined. Turn out dough, and shape into a flat disk. Wrap in plastic wrap, and refrigerate for at least 1 hour, preferably overnight.

Tart filling:

1 large egg white

1/2 cup unsalted butter softened

1/2 cup granulated sugar

2 large eggs

2 teaspoons vanilla

1/2 teaspoon salt

1/4 teaspoon almond extract

2 tablespoons All-Purpose flour

1 cup almond flour

3/4 cup cherry jam

1/4 cup sliced almond

On a lightly floured surface, roll the tart dough into a 12-inch circle. Carefully transfer to a 9-inch fluted round removable-bottom tart pan. Press dough in lightly. Using a paring knife, trim excess dough. Using a for dock bottom of dough. Refrigerate until firm, at least 30 minutes.

Preheat oven to 325 F. Top dough with a piece of parchment paper, letting ends extend over edges of pan. add pie weights and bake until edges are set, about 15 minutes. Carefully remove parchment and weights. Brush bottom of crust with the egg white. Bake until surface of crust is dry and lightly browned, about 15 more minutes. let cool completely in pan. Increase oven temperature to 350 F.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until light and creamy, 2 to 3 minutes. add eggs one at a time, beating well after each addition and stopping to scrape down the sides of bowl. Beat vanilla, salt, and almond extract. With mixer on low speed, gradually add flours, beating until combined. Spoon frangipane into a pastry bag, and cut a 1/4-inch opening in tip. Spread cherry jam in an even layer on bottom of prepared crust. Pipe frangipane over jam. Using a small offset spatula, smooth frangipane. Top with almonds. Bake until frangipane is set and just golden, about 30 minutes. let cool in pan for 20 minutes. Remove from

YOU PLAN TODAY FOR THE TOMORROW YOU ENVISION

pan, and let cool completely on a wire rack. When ready to serve, in a small bowl, whisk together 1/2 cup confectioners’ sugar with 1 tablespoon water or milk. Spoon into small bag and cut a small opening and pipe glaze over top.

Reserve Champion

Cherry Filled Doughnuts

Elise Slevin

Doughnuts:

2 cups All-Purpose flour, divided, plus more for dusting

1/2 cup bread flour

1/4 cup granulated sugar

1/4 teaspoon salt

2 1/4 teaspoons instant yeast quick acting, (1 packet = 7 grams)

2/3 cup warm milk, 110 F – microwave 35 seconds

3 tablespoons unsalted butter, melted 2 egg yolks

1/2 teaspoon vanilla extract

1/3 cup granulated sugar, to roll doughnuts

Additional melted butter for rolling the doughnuts

Cherry Filling:

400 grams cherries

100 grams of white sugar

1 tablespoon cornstarch

1 tablespoon lemon juice

3/4 cup water

1/4 teaspoon salt

Filling: In a saucepan, over medium heat,

D 317.859.6110 1530 American Way, Ste 230

0 317.885.0114 Greenwood, IN 46143-5607

TF 800.382.9487 brian.linder@raymondjames.com

F 317.885.2609

BRIAN K LINDER, CFP®, AAMS®, CRPC® Associate Vice President, Wealth Management CERTIFIED FINANCIAL PLANNER™

add the cherries, sugar, lemon juice, and 1/2 cup water. Cook on low to medium heat until all the sugar has dissolved. Use a vegetable masher to mash up the fruit. Strain the filling, only leaving the liquid behind. Combine the remaining water with cornstarch. add it to the saucepan. Continue to cook on low heat until the filling boils and becomes thick and glossy. If needed add more cornstarch mixed with water. When thick enough to coat the back of a wooden spoon or spatula it’s ready. let cool before filling doughnuts.

Doughnuts: In a large mixing bowl, whisk together 1 cup flour, 1/4 cup sugar, 2 1/4 teaspoons (1 packet) instant yeast and 1/4 teaspoon salt. add warm milk, 3 tablespoons melted butter, 2 egg yolks and 1/2 teaspoon vanilla extract and whisk vigorously to combine well. Cover with plastic wrap and rest at room temperature for 10 minutes, until some bubbles form on the surface. add remaining 1 1/2 cups flour, adding just enough until dough holds together and no longer sticks to the sides of the bowl (add the last 2 tablespoons of flour, only if needed) and knead in the bowl 5 minutes. If dough is really sticking to your hands, dust lightly with flour then continue kneading with clean dry hands. Cover the bowl with plastic wrap and let rise for 1 1/2 hours, or until doubled in size.

line a baking sheet with parchment paper and preheat oven to 375 F with rack in the center of the oven. Turn dough out onto a floured surface and roll the dough out to just under ½ inch thick. Cut circles using

a 2 ½- inch round cookie cutter. Re-roll scraps if needed to make 8 doughnuts total. Place doughnuts on prepared baking sheet, cover with a tea towel and let rise for 1 hour, or until puffed. Bake uncovered in the center of a preheated oven 375 F for 10-12 minutes or until lightly golden on top. Right out of the oven, brush a hot bun all over with remaining 1 tablespoon melted butter and roll in a bowl of sugar to coat lightly with sugar. Wait until cooled, then use a chopstick to poke a hole in the donut creating space for the filling then pipe jam with a pastry bag into each one.

Blue – Pecan Cherry Streusel Cake–

Tammy Cooper

Cake:

2 1/4 cups All-Purpose flour

1 teaspoon salt

1 2/3 cups sugar

1 teaspoon vanilla

2/3 cup shortening

5 egg whites

1 1/4 cups milk

2 tablespoons cherry juice

3 1/2 teaspoons baking powder

1 can cherry filling

heat oven to 350 F. Grease and flour rectangular pan, 13-by-9by-2 inches, or 2 round pans, 8- or 9-by-1 1/2 inches. Beat all except egg whites on low speed, scraping bowl constantly for 30 seconds. Beat on high speed, scraping bowl occasionally for 2 minutes. Beat in egg whites on high speed, scraping bowl occasionally for 2 minutes. Pour half of cake batter into pan. Put a layer of whole cherry sauce. Pour remaining batter on top, add crumb topping. Bake until wooden pick inserted in center comes out clean or until cake springs back when touched lightly in center.

Rectangle 40 to 45 minutes, rounds 30 to 35 minutes.

Crumb Crust:

3/4 cup flour

1/3 cup sugar

1/2 teaspoon cinnamon

1/3 cup margarine

Mix flour, sugar and cinnamon, add margarine mixing with a fork until mixture is crumbly. add 1 cup chopped pecans and mix well.

let cool and add powdered sugar icing.

Powdered Sugar Icing:

1 cup powdered sugar

1/4 cup light corn syrup

1 tablespoon vegetable oil

1 tablespoon water

Combine until smooth.

Blue – White Chocolate Frosted Cherry Cupcakes –Victoria Petriskey

Cupcakes:

1 cup flour 3 egg whites

1 1/2 teaspoons baking powder 1 teaspoon vanilla extract

1/2 teaspoon salt

1/2 cup whole milk

6 tablespoons unsalted butter

3/4 cup maraschino cherries

1/2 cup sugar

Cupcakes: Whisk flour, baking powder and salt together Beat butter until smooth and creamy in separate bowl. Gradually beat in sugar until fluffy (3-4 minutes).Beat egg whites in one at a time, then vanilla and almond extract. Beat in 1/3 of dry, then add 1/2 of milk. Continue with spatula. Fold in chopped cherries Bake at 350 F for 18 minutes.

White Chocolate Frosting:

2 sticks unsalted butter

12 ounces white chocolate, melted and cooled slightly

1 cup powdered sugar

1 teaspoon pure vanilla extract

Food coloring

Beat butter until creamy. With mixer running, slowly beat in white chocolate. add powdered sugar and vanilla and food coloring. Beat until light and fluffy.

Blue – Cherry Cake –

Libby Morrow

Cake:

3 large eggs

1 teaspoon almond extract

2 cup granulated sugar

2 cups All-Purpose flour

3/4 cup unsalted butter, softened

1 teaspoon salt

1 teaspoon vanilla extract

2 1/2 cups cherries, fresh and local

Pecan Topping:

1/4 cup unsalted butter

1/4 cup brown sugar

1 cup pecans

Preheat oven to 350 F, grease 10-inch cake pan. Beat eggs and sugar 4-7 min until doubled in volume and pale yellow. Beat in butter, vanilla, almond extract for 2 minutes Use spatula to fold in flour, salt, cherries. Spread into pan.

For crumb topping, melt butter in saucepan. add sugar and pecans and cook 2 minutes, stirring well. Spread over cake batter. Bake 60-70 minutes. Cool 20 minutes before serving.

Blue – Cherry Coffee Cake – Christine

Clear Dough:

3/4 cup water

1/4 cup Crisco oil

1 egg

1/4 cup granulated sugar

1 1/2 cup bread flour

1 1/2 tablespoons yeast

3/4 cup All-Purpose flour

3/4 cup butter

1 1/2 tablespoons milk powder

1/8 ground orange

1 1/4 teaspoons salt

1/16 ground lemon

In a large bowl, combine all (except butter). Mix with dough hooks until well incorporated. Roll butter between 2 sheets of wax paper to 12 x 8 and refrigerate until solid. Roll dough out into 18-by-9. Cover 2/3 of dough with chilled butter (remove wax paper first). Fold 1/3 of unbuttered dough to center. Then fold 1/3 dough on top of first 1/3 to make 6-by-9 with rolling pin

2023 winners

Grand Champion:

Jennifer Dickie

BREADS

Champion – Jennifer Dickie

COOKIES

Champion – Melanie Strong

Reserve Champion –

Debbie Hamilton

Honor:

Bridgett Golden

Jennifer Dickie

Megan Bowman

Victoria Petrisky

Vicky Jones

Tammy Cooper

PIES

Champion – Jennifer Dickie

Reserve Champion –

Vicky Jones

Honor:

Saundra Bordenkecher

Kat Lucia

Kim King

Cindy Weddle

Brenda Simpson

Vicky Jones

Tammy Cooper

MISCELLANEOUS

Champion – Jennifer Dickie

Reserve Champion –

Elise Slevin

Honor:

Christine Clear

HaeWon Miller

Donna Smith

Ann Conrow

Victoria Petrisky

Tammy Cooper

press dough together around edges to seal in butter. Roll dough to 18-by-9 again, fold rectangle crosswise into thirds to make 6-by-9. Wrap in plastic wrap and chill for 30 minutes. Repeat this process 2 more times.

Filling:

1 1/2 cups pitted canned tart cherries

1/8 cup water

1/8 cup light corn syrup

1/2 cup granulated sugar

1/8 cup corn starch

Drain juice from cherries. For filling, add corn syrup, water, cherry juice, sugar and corn starch to sauce pan and mix thoroughly. Bring contents to a boil. hold for 3 minutes. Fold cherries into filling sauce (set aside).

Roll dough out to 18-by-9. Place filling in center and spread out to 1inch from edge. Roll long edge to center to make roll keep rolling until end of dough. Pinch dough together so cherries do not leak. Cut roll in half. Place each half on a cookie sheet lined with paper. Cut each roll into 1inch increments on top only, bottom stays attached. Slowly move slices from one side to the other, they will overlap. Then place in warm area for 1 hour to let rise. after doubling place in 350 F oven for 15 to 20 minutes or lightly browned.

Icing:

4 cups powdered sugar

1/4 tablespoon light corn syrup

3/4 cups water

1/2 teaspoon vegetable oil

1 teaspoon corn starch

1/2 tablespoon brown sugar

3/4 tablespoon granulated sugar

Combine water and starch in a sauce pan and mix until incorporated. add granulated sugar and corn syrup to sauce pan and boil for 1 1/2 minutes. add vegetable oil after contents are boiling and stir well. add brown sugar and bring to boil again. Put brown sugar into mixing bowl. add sauce pan mixture to mixing bowl a little at a time while mixing at low speed. Keep adding until icing is to the consistency you desire (you will have leftover icing). Pour warm icing over cooked coffee cakes.

Blue – Cherry UpsideDown Cake – Brenda Simpson

Cherry Topping:

1/4 cup unsalted butter

3/4 cup packed light brown sugar

2 cups fresh cherries, pitted and halved

Cake:

1 1/2 cups All-Purpose flour

2 large eggs, separated

2 teaspoons baking powder

1 teaspoon vanilla extract

1/4 teaspoon salt 1/2 cup whole milk, lukewarm

1 cup sugar

1/4 teaspoon cream of tartar

1/2 cup unsalted butter, softened at room temperature

Preheat oven to 350 F. Butter sides of cake pan and place cake pan on the stove over low heat. Melt butter in the cake pan, add 3/4 cup brown sugar,

stirring until well combined. Spread over the bottom of the pan and remove from heat. Place cherries, cut-side-down over the butter/sugar mixture, pressing down lightly to stick. Stir together 1 1/2 cups flour, 2 teaspoons baking powder and 1/4 teaspoon salt in a medium bowl.

In a large bowl, use a handheld electric mixer to beat together 1 cup sugar and butter, until light and fluffy (5 minutes on high). Mix in 2 egg yolks (1 at a time), beating well after each, then beat in 1 teaspoon vanilla. add 1/2 cup lukewarm milk and mix on med/low speed until wellblended. add flour mixture and continue to mix on low speed until blended.

In a clean bowl, beat 2 egg whites with 1/4 teaspoon cream of tartar until stiff but not dry. Fold gently into batter in two additions, folding just until incorporated. Transfer batter to cake pan and even out the top with a spatula. Bake 55 minutes at 350 F. Cool in pan 10 minutes then run a dull knife around edges of cake to loosen cake. Transfer to serving platter by placing platter over cake and inverting directly onto platter. let stand 5 minutes then serve warm or at room temp.

Blue – Cherry Upsidedown Cake – Anita Eldridge

1/4 cup butter

3/4 cup sugar

1 egg

1/2 cup cake flour

1 1/2 teaspoons baking powder

1/3 cup milk

1/2 teaspoon salt

1/2 teaspoon almond extract

1/3 cup butter

1 1/2 cups sweet cherries

1 tablespoon sugar

Put cherries in a bowl and sprinkle 1 tablespoon sugar over them. Cream 1/4 cup butter. add sugar and egg. Then, add flour, baking powder and salt. add milk and almond extract. Mix well. Melt 1/3 cup butter and pour into an 8-by-8by-2 pan. Place cherries on top of butter. Then pour batter over cherries. Bake 350 F for about 45 minutes. Remove cake from pan while warm.

Blue – Cherry Streusel Coffee Cake

Cake:

2 1/4 cups flour

1/2 cup sour cream

3/4 cup sugar

1/4 cup milk

2/3 cup butter

1 egg, beaten

1/2 teaspoon baking soda

1 teaspoon almond extract

1/2 teaspoon baking powder

1 21-ounce cherry pie filling

Streusel:

3/4 cup brown sugar

1/3 cup butter

1/2 cup All-Purpose flour

3/4 teaspoon cinnamon

1/2 cup oats

3/4 teaspoon nutmeg

Preheat oven to 350 F. Combine flour and sugar into a large bowl, then add butter. add baking soda and baking powder. add sour cream, milk, beaten egg and almond extract, mix together.

Spread the batter on the bottom and up the sides about

an inch in a greased 9-inch springform pan to form a shell. Gently spread a layer of cherry pie filling in the batter shell. Make the streusel by mixing the brown sugar, flour, oats, soft butter, cinnamon and nutmeg. add the streusel to the top of the cherry pie filling. Bake for 50 minutes.

Blue - Cherry Walnut Brunch Cake – Donna Smith

1 cup walnuts, coarsely chopped

3/4 and 1 tablespoon sugar –divided

1 cup and 2 tablespoons all-purpose flour

3 eggs at room temperature

1 teaspoon baking powder

1/2 teaspoon pure vanilla extract

1/2 teaspoon salt

2 tablespoons applesauce

1 stick unsalted butter, softened

40 fresh cherries (about 3 cups) – pitted and halved Preheat oven to 350 F and grease a 9-inch cake pan.

Bowl 1- Combine ¾ cups walnuts, flour, baking powder and salt. Use a hand Pastry-Cutter to mix well and chop, getting the walnuts to a less coarse state.

Bowl 2- With an electric mixer, cream the butter until fluffy. add sugar gradually until well combined. add each egg one at a time until well blended. add in vanilla and applesauce. add Bowl 1 into Bowl 2 – Beat until well combined. Transfer Batter evenly into the prepared cake pan. Cover the top of the cake with cherries. Mix the remaining walnuts and tablespoon of sugar together and sprinkle over cake. Bake for 60 minutes. let cake cool completely before serving. Enjoy!

You can’t pick cherries with your back to the tree.

— John N. Mitchell

Blue – Cherry Dream

Cake – HaeWon Miller

Cake:

1 15.25-ounce box white cake mix (I use Pillsbury.)

3 ounces cherry flavored instant gelatin

1 12-ounce bag frozen sweet cherries

4 eggs

1/2 cup oil

Cake: Preheat oven to 350 F. Grease and line three 6-inch cake pans with parchment paper. In a large bowl, whisk together cake mix and gelatin. Puree cherries in food processor. add eggs, oil and water and mix until smooth. add cherry mixture to dry and stir until moistened. Beat on high for 2 minutes with a mixer. Pour into prepared cake pans and bake for 40 minutes Remove and cool in pans for 5 minutes, then turn out of pans and place on racks to cool completely.

Frosting and decorations:

2 cups milk

1/2 cup and 2 tablespoons flour

1 teaspoon vanilla extract

2 cups butter, room temperature

2 cups sugar

11 whole dark sweet cherries

Place flour in saucepan and add just enough milk to make a smooth paste. Once a smooth paste-like consistency is achieved, add the rest of the milk and stir until smooth. heat over medium heat until mixture begins to thicken, stirring constantly.

Once thickening starts, reduce heat to low and continue stir-

ring until mixture resembles mashed potatoes. This will take about 10 minutes. Remove from heat and place bottom of pan in an ice water bath to bring to room temperature. Stir in vanilla extract.

In a large bowl, beat together butter and sugar until light and fluffy.

add room temperature flour mixture by spoonful’s until well incorporated. Beat Frosting until light and fluffy. Frost cake as desired and decorate with whole cherries.

Blue – White Chocolate Cherry

Shortbread - Ann Conrow

1 cup unsalted butter, softened

1 cup powdered sugar

1/2 cup sugar

1 teaspoon almond flavoring

2 cups flour

2-4 teaspoons water (add just enough to make thin icing)

1/3 cup cornstarch

3/4 cup white baking chips

1 1/4 cups dried cherries, finely chopped

Zest of lemon

heat oven to 350 F. Combine butter, sugar, and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. add flour and cornstarch; beat at low speed until mixture resembles coarse crumbles. Stir in cherries and baking chips. Divide mixture in half. Press mixture firmly and evenly into two, 9-inch baking pans. (Make sure to press

dough firmly into pan.) Bake 22-26 minutes or until edges are light golden brown. let cool for 15 minutes and then cut each pan into 12 wedges. Cool completely and remove from pan. Combine for drizzle and using a teaspoon pour thin stream in a zig-zag pattern on top of shortbread pieces.

Blue – Italian Cherry Pound Cake –Christine Walls

1/2 cup unsalted butter

1 3/4 cups All-Purpose flour

1 cup sugar

1 1/2 teaspoons baking powder

3 eggs, room temperature

1/2 teaspoon salt

3/4 teaspoon vanilla extract

2 heaping cups of fresh cherries, pitted

1/4 teaspoon almond extract

Powdered sugar for dusting

Preheat oven to 350 F. Butter a 9-by-5 inch loaf pan and line the bottom and sides with a strip of parchment paper. add the butter and sugar to a large bowl. Beat the mixture until light and fluffy – about 3 minutes. add the sour cream and mix on medium, scraping the sides, if necessary, until thoroughly mixed. Reduce speed to low and add eggs, one at a time, mixing after each addition until incorporated. add the extracts and beat to combine. add the flour, baking powder and salt. Mix them together until just combined, being careful not to overmix. Set aside 1/3 of the cherries for topping the cake and slice them in half. Set aside.

add the remaining cherries to a bowl or plastic bag and toss with 2 tablespoons flour to coat. add 1/3 of the batter to the prepared loaf pan. Evenly sprinkle ½ of the floured cherries on top of the batter. add another 1/3 of the batter, and top with the remaining floured cherries. add the last 1/3 of the batter and top with the reserved sliced cherries decoratively. Bake 65-80 minutes until a toothpick inserted in the center comes out clean and the top is evenly golden brown. Remove to a rack to cool for at least 30 minutes. Dust with powdered sugar for serving. Slice and enjoy!

Blue

– Cherry Crisp –Kaylee Neely

Cherry Filling:

5 cups cherries

2 cups old-fashioned oats

1/3 cup sugar

2/3 cup All-Purpose flour

2 tablespoons cornstarch

2/3 cup whole wheat flour

1 tablespoon lemon juice

1 cup brown sugar

1/2 teaspoon vanilla extract

2 teaspoons cinnamon

1/2 teaspoon almond extract

1 cup butter

Preheat oven to 375 F. add all cherry filling in one bowl and stir. Set in bottom of pan after done stirring.

Toppings: add oats, all-Purpose flour, wheat flour, brown sugar, cinnamon and mix together, then add softened butter. add to top of filling. Bake 30-40 minutes or till golden brown on top

Blue – Cherry

Almond Tart –

Adeline Mengle

1 box puff pastry

1 can cherry filling

2 tablespoons milk

2 tablespoons almond paste

2 tablespoons orange marmalade

Preheat oven to 400 F. Thaw puff pastry. Roll out one sheet on pan. Roll out second sheet, score and place in fridge. Drain cherries. Mix almond paste and milk. assemble tarts. Bake at 400 F for 15 minutes or until golden. While warm, spread on marmalade with pastry brush. Cool & cut!

Blue – Cherry

Cheesecake Coffee

Cake – Allyssa

Stephens

Cake:

1 cup butter

1 teaspoon kosher salt

1 cup sugar

3 teaspoons baking powder

2/3 cup light brown sugar

1 1/4 cups milk

3 eggs

3 2/3 cups All-Purpose flour

1 tablespoon almond extract

3/4 cup sour cream

Preheat oven to 350 F. Cream butter & sugars. add eggs, extract, sour cream, salt & baking powder. Mix for 1 minute. add flour & milk alternating in 3 additions. Oil & flour non-stick pan and add batter. Bake at 350 F for 45 minutes

Cherry Sauce:

2 cups cherries, pitted and diced

1 1/2 tablespoon corn starch

1 teaspoon lemon zest

1/2 teaspoon lemon juice

1 teaspoon water

1/4 cup sugar

Add together in pot on medium heat until it thickens.

Cream Cheese Filling:

2 8-ounce packs cream cheese

1/2 cup sugar

1/2 cup powdered sugar

1 tablespoon almond extract

Whip cream cheese and add the rest.

Strudel:

1 cup flour

1 cup sugar

Lemon zest

3 tablespoons butter

Combine with fork until texture is like kinetic sand.

BREaDS

CaTEGORY

Champion

Danish Pastries

Jennifer Dickie

1 1/2 cups butter

1 teaspoon. salt

4 1/2 cups All-Purpose flour, sifted

2 packages dry yeast

3/4 cup milk

1/2 cup warm water

1/4 cup sugar

1 egg

1 cup good cherry preserves

Preheat oven to 450 F. Cream butter and 1/3 cup of flour thoroughly. Place on waxed paper and cover with a second sheet of waxed paper. Pat out to make a 12-by-6 rectangle. Chill until very cold. Scald milk, add sugar and salt and cool to lukewarm Sprinkle yeast on warm water; stir to dissolve. add yeast, egg and 1 cup of flour to milk mixture; beat vigorously with spoon until mixture is smooth. Stir in remaining flour, a little at a time, to make a soft dough. Turn ono lightly floured board and knead until smooth, and elastic, about 5 minutes.

Roll dough into a 14-inch square on lightly floured board. lay the cold, butter-flour mixture on half the dough, fold the other half over and seal by pinching with fingers. Roll dough to make 20-by-12 rectangle. Fold in thirds to make 3 layers of dough. Roll again to make a 20-by-12 rectangle. Repeat folding and rolling 2 times more, chilling dough each time before rolling. Chill about 45 minutes after last rolling. Shape and, if you like, fill pastries. Place on ungreased baking sheets, cover and let rise in warm place until almost doubled, about 1 hour. Brush

tops with cold water and sprinkle with sugar. Bake in oven at 450 F for 8 to 10 minutes. Drizzle tops of pastries with sugar glaze.

Blue – Cherry Muffins – Anita Eldridge

1 1/2 cups flour

1/2 teaspoon almond extract

3/4 cup sugar

1/3 cup milk

2 teaspoons baking powder

1 egg

1/2 teaspoon salt

1 cup sweet cherries, pitted

1/3 cup vegetable oil

1 tablespoon sugar

Preheat oven to 400 F. line muffin pan with paper liners. Cut cherries in half and sprinkle with 1 tablespoon of sugar over them. In a bowl, combine flour, 3/4 cup sugar, baking powder and salt. add oil, milk, 1 egg and almond extract. Fold in cherries. Spoon batter 2/3 full in paper liners. Bake at 400 F for 15-20 minutes, until toothpick comes out clean.

Blue – Cherry Scones

– Kathy Feldhake

2 cups flour

1 tablespoon grated lemon rind

1 tablespoon baking powder

1 1/4 cups whipping cream

1/2 teaspoon salt

2 tablespoons unsalted butter, melted

1/4 cup sugar

2 tablespoons sugar

3/4 cups chopped, dried cherries

1 teaspoon grated lemon rind

Preheat oven to 400 F. Combine first 4 in a large bowl. Stir in cherries and 1 tablespoon of lemon rind. add whipping cream and stir with fork just until moistened. Turn dough on a lightly floured surface and knead lightly 4 to 5 times, just until dough holds together. Pat dough into an 8-inch circle on an ungreased baking sheet. Cut dough into 8 wedges; separate wedges slightly. Brush with melted butter. Combine 2 tablespoons of sugar and 1 teaspoon of lemon rind; sprinkle over dough. Bake at 400 F for 23

minutes, or until golden brown.

Blue – Cherry Pecan

Bread – Ann Conrow

2 cups flour

2 eggs

1 teaspoon baking soda

1 teaspoon vanilla

1/2 teaspoon salt

1 cup buttermilk

3/4 cup sugar

1 cup chopped pecans

1/2 cup butter or margarine

1 10-ounce jar maraschino cherries, drained and chopped (1 cup)

Glaze:

1 cup powdered sugar

1 teaspoon almond flavoring

2-4 teaspoons water (enough to make thin glaze)

Preheat oven to 350 F. lightly grease a 9 x 5 x 3 loaf pan and set aside. Combine flour, soda and salt in bowl and set aside. In a large mixer bowl, cream together sugar and butter; add the eggs and vanilla and beat until creamy. add dry alternately with buttermilk. Fold in nuts and cherries. Turn batter into prepared pan. Bake at 350 F for 50-55 minutes or until center tests done with toothpick. Remove from oven, let cool for 10 minutes and remove from pan.

Blue – Puff Pastry

Cherry Danish –Debbie Hamilton

1 Puff Pastry

1 egg

Sugar

1/4 ounce cream cheese, softened

1/2 cup powdered sugar

1/4 cup sugar

2 teaspoons milk

1/4 teaspoon almond extract

Almonds

1 can cherry pie filling

Preheat oven to 350 F. Thaw Puff Pastry. Roll out 1 sheet of the Puff Pastry on floured surface. Spread 1/2 of filling in the center of pastry, add 1/2 of cherry pie filling, top with filling. Cut pieces with pizza

cutter, and lay over each other. Place egg wash and sugar on top. Bake for 30 minutes. Cool, add topping.

Blue – Danish Quick

Bread – Tammy

Cooper

1/2 cup firm margarine or butter

1

1/2 cup chopped pecans

2 cups All-Purpose flour

1 cup packed brown sugar

1 teaspoon sugar

1/2 cup softened margarine or

1/2 teaspoon salt butter

1 package quick-acting active dry yeast

1/2 dried cherries

1/4 cup warm water

1 teaspoon cherry juice

1/2 cup lukewarm milk, scalded, then cooled

Glaze:

1 egg

1 cup powdered sugar

1 teaspoon water

1/2 teaspoon vanilla

Dough: Cut margarine into flour, sugar, and salt in a bowl until mixture resembles fine crumbles. Dissolve yeast in warm water. Stir yeast mixture, milk and egg into flour mixture. Beat until smooth (dough will be very soft). Cover and refrigerate at least 2 hours, but no longer than 24 hours.

Pecan Filling: Blend pecans, brown sugar and margarine, then add cherries and juice till well mixed and set aside. Divide dough into halves, return one half to refrigerator. Roll remaining half into a 15-by- 6

rectangle on floured wax paper with another piece of wax paper on top. Sprinkle half the filling lengthwise down center of rectangle in 2-inch strips. Fold sides of dough over the filling, overlapping 1/2 inch. Pinch edges to seal.

Cover and let rise in warm place for 30 minutes. Preheat oven to 375 F. Bake 10 minutes – alternate cookie sheets, bake until golden brown 10-15 minutes longer. Spread with glaze, sprinkle with extra pecans.

To make glaze – mix 1cup powdered sugar, 1 teaspoon water, and 1/2 teaspoon vanilla. Mix until smooth. If necessary, stir in additional water – 1/2 teaspoon at a time, until desired consistency.

Blue - Cherry Almond

Focaccia - Hae Won Miller

3 1/4 cups bread flour

1 1/3 cup warm water

1 teaspoon salt

13 ounces Morello cherry preserves

1 tablespoon sugar

1 1/2 cups sweet cherries, thawed

1 envelope rapid rise yeast

1 1/2 cups sliced almonds

3 tablespoons olive oil

1 tablespoon turbinado sugar

Mix together flour, salt, sugar, yeast, olive oil and water to form a shaggy dough. Cover and allow to rise until doubled (about one hour). Pour risen dough out onto a greased baking sheet and pull into a rectangle. Fold rectangle into thirds, turn 90 degrees and fold in thirds again. Flip so seam side is down. Cover and allow to rise again for an hour.

after an hour, repeat series of folds and allow to rise again for an hour.

line a 9-by-13 baking pan with oiled parchment paper and turn risen dough into pan. Stretch dough to fill pan. Press thawed sweet cherries into top of dough and allow to rise for another 30 minutes.

Preheat oven to 400 F. Press

fingers into dough to make dimples. heat cherry preserves for 20 seconds in the microwave and stir well. Drizzle over dough. Sprinkle almonds on top. Bake for 30 minutes. Remove from oven and allow to rest in pan for 15 minutes before removing. Sprinkle with turbinado sugar. Best served warm.

Blue – Italian Cherry Bread – Carri Wise

1/2 cup (1 stick) butter

1 cup sugar

1 cup sour cream

3 eggs, room temperature

3/4 teaspoon vanilla extract

1/4 teaspoon almond extract

1 3/4 cups All-Purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 heaping cups fresh cherries, pitted

Preheat oven to 350 F. Butter

9-by-5 loaf pan. Mix softened butter and sugar until light and fluffy. add sour cream, then add eggs one at a time. add vanilla and almond extract, flour, baking powder and salts. Mix until combined. add 1 2/3 cups cherries to a bowl and coat with flour. add 1/3 cake batter to pan, follow with cherries and repeat and then top with more cherries. Bake 60-80 minutes until done. Cool for at least 30 minutes.

Blue – Dark Cherry Muffins – Cindy

Weddle

3 cups flour

2 large eggs

1 tablespoon baking powder

1/2 teaspoon almond extract

1/2 teaspoon baking soda

1 1/2 cups cherry yogurt

1/2 teaspoon salt

1 cup frozen dark cherries, chopped and

1 stick & 2 tablespoons butter, softened

1 cup sugar

Mix flour, baking powder, baking soda and salt in a medium bowl; set aside. Beat butter and sugar until light and fluffy.

Beat eggs and almond extract together. add egg mixture to

butter mixture. Then, alternating 1/3 at a time, beat in the flour mixture and yogurt until a smooth thick batter forms. add the cherries to the last 1/3 of flour mixture and mix in. Spray muffin tin with cooking spray. Divide batter evenly. Muffin cups will be full. Bake until golden brown – about 25 minutes. Cool slightly in muffin tin on wire rack. Remove muffins from tin to finish cooling.

Blue - Cherry Muffins - Hayley Boone

1 1/2 cups All-Purpose or plain flour

1 cup milk

1/2 cup sugar

2 tablespoons lemon juice

1/2 teaspoon salt

1/3 cup vegetable oil

1 tablespoon baking powder

2 large eggs

1/2 cup old-fashioned oats

1 teaspoon vanilla extract

Cinnamon sugar topping

7 ounces frozen cherries

Preheat oven to 400 F or 200 F. Cup line a muffin pan with 12 muffin cases. Roughly chop the cherries, leaving them chunky. In a bowl, add milk and lemon juice, stir and then add the oatmeal. Stir in the oats very well so they can all soak and soften. add the remainder of the wet and using a fork, beat so the eggs are well combined with the rest of the wet. Set aside.

In a large separate bowl, measure out the remaining dry and combine with a spoon so everything is mixed in well. add the wet to the dry, and stir just enough until combined. Make sure you do not over mix as this will toughen the muffins. Take a large spoon and add the batter to the 12 muffin liners. Place a few cherries on top of each muffin batter so it sits on top. Bake for 15-18 minutes, until golden brown and the cake tester comes out clean. Remove from the oven and allow to cool in the muffin pan for 5 minutes and then transfer to a cooling rack. Serve whilst warm or store in an airtight container.

Blue - Bob Evans Cherry Bread - Vicky Jones

16 ounces maraschino cherries, drained and patted dry

2 cups All-Purpose flour, divided

1 cup confectioners

1 cup granulated sugar

2 large eggs

1 tablespoon corn syrup

1/2 buttermilk

1/2 cup vegetable oil

1 teaspoon cherry flavoring

1 teaspoon vanilla extract

1/4 cup maraschino cherry juice

2 cups mini chocolate chips Preheat the oven to 350 F. Grease and flour a 9-by-5 loaf pan or four 3-by-5 mini loaf pans. Drain the jar of maraschino cherries, reserving the liquid. Pat the cherries dry with a paper towel, then chop into quarters or smaller. Pat dry again. Place the chopped, dried cherries in a small bowl and toss to coat with 1/4 cup of flour. Set aside. In a medium bowl, whisk the eggs, buttermilk, vegetable oil, extracts and cherry liquid. add the liquid mixture to the dry and fold just until combined. Fold in cherries. Pour the batter into the prepared loaf pan or divide evenly into the mini loaf pans (about 3/4 cup each). Bake the loaf pan for 60-70 minutes or mini loaf pan for 35 minutes, until a toothpick inserted into the center of the loaf comes out clean or with only a few crumbs. To keep the bread from over browning, tent the loaf pan with foil at 45 minutes or the mini loaf pan at 20 minutes. Remove from oven and cool in the pan for 10 minutes before removing the loaf from the pan to cool completely on a wire rack.

For the Glaze: Glaze should be used on a completely cooled loaf, the day it will be eaten. Combine the glaze in a small bowl and stir until smooth. Place the cherry bread loaf on a wire rack over a sheet of wax paper. Pour the glaze over the bread. allow the glaze to firm before eating.

Blue – Chocolate Cherry Bread –Jennifer Light Holets

2 cups Gold Medal All-Purpose flour

2 eggs

1 1/2 teaspoons baking powder

1 teaspoon almond extract

1/2 baking soda

1 teaspoon vanilla

1/4 teaspoon salt

1 8-ounce container sour cream

3/4 cup sugar

1/2 cup chopped dried cherries

1/2 cup butter, softened

1/2 cup mini bittersweet chips

heat oven to 350 F. Grease

9-by-5 loaf pan with shortening; lightly flour. In medium bowl, mix flour, baking powder, baking soda and salt; set aside. In a large bowl, beat sugar and butter with electric mixer on medium speed until light and fluffy, about 2 minutes. Beat in eggs until well mixed. Beat in almond extract and vanilla. On low speed, alternately add flour mixture with sour cream, beating just until blended after each addition. Stir in cherries and chocolate chips. Spread batter in pan. Bake 1 hour 10 minutes to 1 hour and 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.

COOKIES CaTEGORY Champion Dark Cherry Bourbon Jam Thumbprint

Cookie

Melanie Strong

Cookies:

1 cup unsalted butter, softened

2/3 cup granulated sugar plus 4 tablespoon for rolling the cookies

2 egg yolks, room temperature

1 teaspoon vanilla extract

Zest of 1 orange

1/4 teaspoon salt

2 1/3 cups All-Purpose flour

1/2 cup dark cherry bourbon jam

Dark Cherry Bourbon Jam:

2 cups fresh or frozen pitted dark cherries

1 cup granulated sugar

4 teaspoon lemon juice

1 teaspoon vanilla extract

3 teaspoons bourbon (or whiskey)

1/2 teaspoon butter

Jam: Prepare/sterilize enough jars to accommodate 16 ounces of jam. Roughly cut the cherries and put into a medium-sized heavy-based pan with the sugar and lemon juice. Cook over a moderate heat, stirring frequently with a wooden spoon until the sugar has dissolved and the fruit has softened (10-15 minutes). Briefly pulse the fruit with a stick blender a couple of times to break the fruit up slightly. Take care not to over process the fruit– the aim is to leave texture and lumps of fruit in the jam rather than reducing it to a puree. Remove

from heat and add the bourbon and vanilla. Stir to combine. Return to heat and turn up to medium-high. allow the jam to bubble and boil, testing the temperature every few minutes with a food thermometer until the setting point of 105C/221F is reached. This will take around 10 minutes.

Take the pan off the heat, stir in the butter and allow to cool for 10 minutes before decanting into sterilized jars. Seal the jars

immediately, turn them upside down and let cool completely before labelling. allow to cool completely before filling cookies (4 hours or overnight).

Unopened jam can be stored in a cool place for up to 12 months. Once opened refrigerate and use within 3 weeks.

Cookies: Preheat oven to 350 F. line 2 large baking sheets with parchment paper or silicone baking mats.

In the bowl of a stand mixer

We have the perfect recipe for your dream home!

317.883.3333

fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, cream together the butter and sugar for 1-2 minutes or until well combined. Mix in the egg yolks, vanilla extract, orange zest, and salt until fully combined, then mix in the flour. The mixture will be a little crumbly at first but it will come together as you continue mixing with a spoon. Using a one-tablespoon cookie scoop, measure out the cookie dough, roll into balls, roll each one in granulated sugar, and then place on the prepared baking sheets.

Use your thumb to press an indentation into each ball of cookie dough. Spoon 1/2 teaspoon of jam into the indentation in each one.

Bake at 350 F for 12-14 minutes or until the cookies are set and the bottoms are lightly browned. Remove from the oven and cool on the baking sheet for 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.

Reserve Champion Cherry Almond

Shortbread Cookies

Debbie Hamilton

3/4 cup unsalted butter, softened

2/3 cup granulated sugar

1 teaspoon pure vanilla extract

1/2 teaspoon almond extract

1 tablespoon maraschino cherry juice

2 cups all-Purpose flour

16 maraschino cherries

4 ounces white chocolate, optional

Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Switch the mixer to medium speed and add the sugar, vanilla, and almond extracts. Scrape down the sides and bottom of the bowl as needed. With the mixer running on high, slowly drizzle in 1 tablespoon of the cherry juice. Beat for one minute on high Turn the mixer off and pour the flour into the wet. Turn the mixer on low and

slowly beat until a very soft dough is formed, then, with the mixer still running on low, add the chopped cherries. Beat just until the cherries are disbursed in the dough. Press the dough down to compact it and tightly cover with plastic wrap to chill until firm, at least 4 hours.

Preheat oven to 350 F. line two baking sheets with parchment paper. Shape the cookie dough into balls. Bake for 11-12 minutes or until lightly browned on the edges.

allow to cool for 5 minutes before transferring to a wire rack. allow to cool for at least 30 minutes before drizzling with white chocolate. Melt the white chocolate in a double broiler or in the microwave.

Blue – Cherry

Almond Shortbread

Cookies – Jennifer

Dickie

2 sticks butter, softened

1/2 cup powdered sugar

2 cups Gold Medal flour, sifted

1/4 teaspoon salt

3/4 cup chopped dried cherries

1/4 cup finely chopped almonds

Granulated sugar

Beat, until fluffy, the butter in mixer on medium – high. add powdered sugar slowly and beat until well blended. add Gold Medal flour and salt, mixing until just combined. By hand stir in zest and lavender. Chill dough for one hour.

Preheat oven to 350 F. Prepare cookie sheets with parchment paper. On a pastry cloth spread granulated sugar for rolling the dough in. Sprinkle top of dough with more sugar. Roll dough to 1/4-inch thick. Cut with any cookie cutter you wish, or cut with pie lattice cutter. Dip cutter in granulated sugar for easier release. Place on cookie sheet. Bake for 20 minutes, until golden around the edges. Remove from cookie sheet to cool completely. You can leave as is or make a drizzle to go over the tops. Mix together powdered sugar, with a little cherry juice and a few drops of

almond extract. Enjoy!

Blue – Cherry Chocolate Chip Cookie – Abeliene Neely

2 cups All-Purpose flour

1 cup sugar

1 pinch salt

1 large Egg

1 teaspoon baking powder

1 teaspoon vanilla extract

1/2 cup butter, softened

1 cup cherries, pitted & halved

1/2 cup dark chocolate chips

Preheat oven at 350 F. Mix flour, salt and baking powder together in a bowl. Mix butter and sugar for 2 minutes, and then add the egg and vanilla. Mix in cherries and chocolate chips.

Put in fridge for an hour to chill. Set on tray one inch apart Bake for 15 minutes and enjoy!

Blue - Cherry Garcia Cookies - Jessica Sparks

1/2 cup unsalted butter, softened

1/2 teaspoon baking soda

3/4 cup light brown sugar

1/4 teaspoon salt

1 large egg

3/4 cup maraschino cherries

1 teaspoon vanilla

3/4 cup semi-sweet chocolate chips

1/4 teaspoon almond extract

2 drops pink coloring

Preheat oven at 350 F. Cream together butter and brown sugar. Beat eggs, vanilla, and almond extract then mix in pink color. Combine dry in separate bowl. Gradually add dry with a teaspoon. Fold in cherries and chocolate chips. Use ice cream scoop or tablespoon to drop onto a parchment lined baking sheet. Bake for 14-16 min., until golden brown. allow to cool completely. Serves 36.

Blue - Cherry Pie Cookie Cups - Vickie Williams

1 16.5 ounce roll refrigerated sugar cookies dough

1/2 cup granulated sugar

1 21-ounce can cherry pie filling

1 cup powdered sugar

Few drops water

Preheat oven at 350 F. Divide cookie dough in half, cut each cookie dough in half. Roll dough half, roll in white sugar. Spray mini muffin tin with cooking spray before putting dough in muffin cups. Bake at 350 F for 15 minutes. add 1 tablespoon of sherry filling – return to oven for 3-5 minutes. Take out pan and cool before removing. Drizzle with powdered sugar and a few drops of water. Store in refrigerator.

Blue - Easy Soft Cherry CookiesTammy Cooper

2 cups All Purpose flour

1 cup granulated sugar

Pinch of salt

1 large egg

1 teaspoon baking powder

1/2 teaspoon vanilla

1/2 cup butter, softened

1/2 teaspoon almond extract

1 cup sweet cherries, pitted and quartered or halved

1 tablespoon powdered sugar

1 tablespoon cherry juice

In a medium bowl, whisk together the flour, salt, and baking powder. In a mixing bowl. beat butter and sugar until creamy (about 2 minutes). add the egg, vanilla, and almond extract and beat to combine. add the flour mixture in 2 parts, beating on low until almost combined. Then add the cherries and beat on low until combined – don’t over beat. Cover the bowl and chill for one hour. Preheat oven to 350 F. line cookie sheet with parchment paper. Remove the dough from the fridge and form into gold balls. Place on cookie sheet one inch apart. Bake for 15-20 minutes, or until lightly golden. let cool. Dust with powdered sugar or drizzle with melted chocolate.

Blue - Frosted Cherry Cookies - Victoria Petriskey

5 cups flour

1 cup halved maraschino cherries

2 cups sugar

1 cup crushed walnuts

1 1/2 teaspoons baking powder

1/2 cup confectionary sugar

2/3 cup Crisco oil

1 1/2 tablespoon cherry juice

5 large eggs

Vanilla & almond extract

Mix flour, sugar, baking powder, Crisco, and eggs. add cherries and walnuts, reserve cherry juice. add cherry juice a little at a time. Dash of almond and vanilla extract Bake at 350 F for 15 minutes.

Frosting: add confectionary sugar and cherry juice. Mix. Top the cookies with the frosting.

Blue - Fancy Cookies, Chocolate Covered Cherryettes – Vicky Jones

2 1/4 cups flour

1/4 cup pecans

1/2 teaspoon salt

1/2 cup maraschino cherries, chopped

1 teaspoon vanilla

1 cup butter

1 teaspoon almond extract

3/4 cup powdered sugar

Mix butter, powdered sugar, vanilla, and almond extract. Stir in flour, nuts, salt and cherries. Shape into balls and

cook on ungreased cookie sheet at 350 F for 15-18 minutes, until set, not brown. Dip in chocolate glaze. Top with a cherry.

Blue - Cherry Almond Shortbread CookiesMegan Bowman

1 cup unsalted butter, softened

1/2 cup powdered sugar

1/2 teaspoon salt

1 teaspoon almond extract

2 cups All-Purpose flour

1/2 cup luxardo cherries, rough chopped with some juice

Optional: Chocolate candy coat/ melting chocolate for drizzle

In a bowl of a stand mixer fitted with a paddle attachment or in large mixing bowl with an electric hand mixer, cream together unsalted butter, powdered sugar, salt and almond extract. add all-Purpose flour and mix on low speed until the mixture becomes crumbly. add in chopped cherries and mix on low speed until the dough forms. Place dough on a sheet of parchment paper. Form the dough using your hands and the parchment paper into a log about 2 inches in diameter. Chill the dough log for a least one hour.

Preheat oven to 350 F and line a baking sheet pan with a silicone baking mat or parchment paper. Slice the cookie dough log into ½-inch pieces. Place the cookies on the pan allowing some room for spreading. Bake for approximately 12-15 minutes, until the edges are set and before the cookies start to brown. Transfer to a wire rack

to cool completely.

For optional chocolate drizzle: Melt chocolate candy coat/ dipping chocolate and decorate as desired.

PIES CaTEGORY Champion Cherry Pie

Jennifer Dickie

5 cups pitted sour cherries

3 cups All-Purpose flour

1/3 cup All-Purpose flour, dusting

1 tablespoon lemon juice

1 cup shortening

1 1/4 cups sugar

1 1/2 teaspoons salt

2 tablespoon water

6 tablespoon cold water

1/2 teaspoon almond extract

Combine the flour and salt in a large bowl. Take out 1/2 cup of flour and add the cold water to make a paste. add in the shortening into the flour and salt mixture. Using a pastry cutter, gradually work the shortening into the flour until the mixture resembles tiny pebbles. Mix in the flour and water paste. Mix just enough to combine. Cut in half and wrap each piece in plastic wrap and chill.

Roll out half the dough on lightly floured surface. Place in pie pan and add cherry filling. Roll out top crust. add 2 tablespoons of butter (diced) to the top of cherries and cover with top crust, or lattice. Crimp edges together. Brush with egg white and sugar. Bake at 375 F for 35-40 minutes.

Blue - Cherry PieSaundra Bordenkecher

2 cans red tart pitted cherries

3 cups flour

1/3 cup of sugar

1 tablespoon sugar

2 capfuls of almond extract

1 teaspoon salt

1/2 tablespoon butter (1 1/2 sticks)

1/3 cup Crisco oil

6-8 tablespoons cold water

Mix dry, then cut in the butter and Crisco. add cold water until dough ball forms. Roll out 2 pie crusts. Place 1 pie crust in the bottom of the pie pan. Pour cherry filling in the pie pan. Cover with the second pie crust. Garnish top crust to your liking. Bake at 425 F for 15 minutes and then bake at 350 F for 45 minutes.

Blue - Tart Cherry Pie

- Tammy Cooper

1 1/4 cups All-Purpose flour, sifted

4 cup tart cherries

1/2 teaspoon salt

1/2 cup dark sweet cherries

2 teaspoons water

1 1/4 cups sugar (more is very tart)

1/3 cup salad oil

4 tablespoons tapioca pearls

2 tablespoon flour

1/2 teaspoon ground cinnamon

1 teaspoon almond extract

2 tablespoons butter, cut in small pieces

1 tablespoon milk or cream for brushing

1 tablespoon sugar for dusting

Preheat oven to 400 F. Combine flour and salt. add salad oil and water. Mix until blended. Roll the crust out to cover 9-inch pan. Make this twice for a double crust.

In a large bowl, fold together cherries, sugar, tapioca, flour, cinnamon and almond extract. Pour mixture into pie crust and dot with butter pieces. add top pie crust and brush with the milk or cream and dust with sugar. Make vent hole in the top crust. Bake at 400 F for 50-60 minutes, or until the top is golden brown.

Blue - Sour Cherry

Pie - Kat Lucia

1 cup butter

4 cups canned sour cherries

2 cups flour

1 cup ultra-fine sugar

2 tablespoons sugar

3 tablespoons quick cooking tapioca

1/4 cup ice cold water

1/4 teaspoon almond extract

2 tablespoons butter

Drain and sort cherries then toss together in sugar, tapioca and extract. let set for at least 15 minutes, periodically tossing with a fork. Pastry cut softened butter into flour, once crumbling add sugar. Cut in sugar. Then cut in ice water. Gently form a ball with as little manipulation as possible. Divide in half, take first half and roll out onto floured surface, press into an aluminum pie plate. Fill crust with cherries (not adding excess juice) then dot with butter. Next, roll out second part of crust. Carefully lay atop the pie, crimp the edges with fingers followed by trimming away any excess dough and giving the top of the pie four small slits. Place pie on a large piece of foil and turn foil up around the top edges of the pie. Place on lowest rack in oven at 400 F for 30 minutes, reduce heat to 350 F and bake another 30 minutes. Remove from oven to cool on a wire rack. Serve at room temperature.

Blue - Granny’s Cherry Hand PiesCindy Weddle

2 cups flour

1 can cherry pie filling

1 cup shortening

1/2 cup water

1 cup confectioner’s sugar

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

2-3 tablespoons milk

For Crust; cut shortening into flour. Add water. Knead by hand. Roll out and cut into 4-inch circles.

Fill circles with about 1 1/2 tablespoons cherry pie filling. Fold crust over and crimp edges with fork. Bake at 375 F for 30-35 minutes, until golden brown. Cool on wire rack. Mix confectioners’ sugar, extracts and milk. Pour glaze over pies.

Blue - Cherry Hand Pies - Brenda Simpson

2 cups all-purpose flour

1/2 teaspoon salt

3/4 teaspoon baking powder

1 tablespoon granulated sugar

2 sticks unsalted butter, VERY cold and cut into cubes

1/2 cup full-fat sour cream, cold

2 1/2 cups pitted sweet cherries, fresh or frozen

1/4 cup granulated sugar

1 1/2 tablespoon cornstarch

1 tablespoon fresh lime juice

1 large egg, beaten Turbinado sugar, optional

In a large bowl, whisk together the flour, salt, baking powder, and sugar. add the butter, working it in with your hands or a pastry cutter, until it’s a coarse meal. The butter should still be in large, pea-sized pieces. Using a rubber spatula, stir in the sour cream. The dough will be very shaggy at this point. Turn it out onto a well-floured work surface, and bring it together with a few quick kneads.

Pat the dough into a 10-inch log, then roll it out into 10-by-12 rectangle. Dust both sides of the dough lightly with flour, and starting with the shorter end, fold it in three like a letter. Flip

the dough over, and roll it again into a 10-by-12 rectangle. Fold it in three again. Wrap the dough in saran wrap, and chill for one hour.

For the filling, combine all the in a saucepan over medium-high heat. Simmer, stirring almost constantly, until the mixture starts to thicken— about 6 minutes. Reduce heat to low and cook for another 2 minutes before removing from the heat. Transfer to a heat proof bowl and cool to room temperature.

For assembly and cooking, preheat the oven to 425 F. Place on rack on the middle shelf. line a large baking sheet with parchment paper, set aside until needed. Roll the dough into a large square that about 1/8 of an inch thick. With a straight edge and pastry wheel, cut out sixteen 3- inch squares. Place square on prepared baking sheet. Using a small knife, make three tiny slashes across 8 of the squares. Fill the other 8 squares with two tablespoons of the cherry filling, then match up each one with a vented piece of dough. lightly brush the edges and tops of each pie and crimp the sides together using a small fork. Bake the pies for 20-22 minutes, or until golden brown. Remove from the oven and cool for at least 10 minutes before serving.

Blue - Cherry Berry Pie - Kim King

2 1/4 cups all-purpose flour

2 teaspoons salt

1/4 tablespoon unsalted butter, cut into 1/2-inch cubes

2 tablespoons apple cider vinegar mixed with 6 tablespoon of ice water

1 cup sugar, plus 1 teaspoon more for sprinkling

1/4 cup quick cooking tapioca

Pinch of salt

2 cups pitted sweet cherries

3 cups raspberries

1 1/2 cups blueberries

1 teaspoon flour

2 tablespoons heavy cream

Mix the flour and salt in a

bowl. Cut in the butter until the mixture is the size of small peas. Drizzle the vinegar mixture over the flour mixture and toss until the dough starts to come together. Turn onto a lightly floured surface and knead gently to form a smooth dough. Divide the dough in half and flatten into disks. Wrap in plastic wrap and refrigerate until firm (about 2 hours).

Preheat oven to 400 F. Roll out one disc of dough to 1/8-inch thick and transfer to a pie plate. In a small bowl, whisk 1 cup of sugar with the tapioca and salt. In another bowl, toss the cherries with the raspberries and blueberries. Sprinkle with the sugar mixture and toss gently. Mix the flour and the remaining 1 teaspoon of sugar. Sprinkle the crust and then tap out excess. Spoon the fruit filling into the crust.

Roll out the second disc of dough. Cut into strips or shapes and arrange across the pie. Brush the cream over the top crust and rim of pie. Sprinkle with sugar. Bake for 1 hour or until crust is browned and the filling starts to bubble. If needed, cover the pie with foil to prevent over browning of the crust. Cool on wire rack.

Blue - Cherry PieVicky Jones

4 cups sweet cherries, pitted 4 cups all-purpose flour

1 cup granulated sugar

1 tablespoon sugar

2 tablespoon lemon juice

2 teaspoons salt

1/4 cup cornstarch

1 3/4 cups butter flavored vegetable

1/2 teaspoon cinnamon

Solid vegetable shortening

1/2 teaspoon almond extract

1 large egg

1 tablespoon cider vinegar

1/2 cup water

Combine the flour, sugar, salt and shortening in a large mixing bowl, and blend until it has the texture of course crumbs. In a small bowl, beat together the egg, vinegar and water.

Drizzle over the flour mixture and mix thoroughly. Divide into 4 equal portions and shape into discs, wrap individually in plastic wrap.

In a large saucepan, combine cherries, granulated sugar, lemon juice, cornstarch, cinnamon and almond extract. Mixture will be very thick, especially if using fresh cherries. heat over medium heat and bring to a boil, stirring frequently. Reduce heat and allow to cool slightly completely be-

fore pouring into the prepared pie crust. On a lightly floured surface, roll out bottom pie crust and lay it in a 9-inch pie plate. The crust should drape over each edge by about one inch. Brush the bottom of the crust with the egg white. Pour the cooled filling into the crust. To make the lattice top crust, roll out the second pie crust until it is about 1/8-inch thick. Cut the crust into 12 strips of equal width. lay 6 strips across the top of the pie, all going in

the same direction and evenly spaced. Fold every other strip back half way. lay one of the remaining 6 strips of pie crust perpendicular across the middle of the pie and unfold the other strips of crust so they lay across the pie. Repeat the process until the entire top of the pie is covered with the lattice weave. Roll the excess pie crust on the edges toward the middle to form a nice neat edge. Combine an egg and a tablespoon of water to make an egg wash and brush in over

the crust. Sprinkle with coarse sugar, if desired. Bake at 425 F for 10 minutes and then reduce the heat to 375 F and bake for 45-50 minutes.

Blue - Cherry PieDebbie Hamilton

1 cup butter, softened

1 cup sugar

2 cups All-Purpose flour

2 teaspoons tapioca

2 teaspoons sugar

4 cups cherries, fresh or frozen 1/4 cup ice cold water

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let cherries set in sugar and tapioca for 30 minutes, stirring gently. Cut butter into flour, add sugar. Cut in sugar and then the ice water. Form into a ball. Divide in half. Take half of dough and roll out onto a floured surface, put into pie dish. Take the other half of the dough and roll it out and cut it into pieces. Bake at 400 F for 20 minutes, then reduce heat to 350 F and bake for 30 more minutes. let cool completely before slicing.

Blue - Sweet Washington Cherry

Pie - Kathy Pennington

4 cups Rainier and sweet cherries, pitted

1/2 cup unsalted butter, diced and chilled

1/4 teaspoon almond extract

1/3 cup brown sugar

1/2 teaspoon salt

1/3 cup sugar, granulated

2-4 teaspoons ice water, as needed

1/3 cup flour

1 1/4 cups almond flour

2 tablespoons cornstarch

Streusel Topping:

2 cups flour

1/2 cup sugar

1/2 cup brown sugar

3/4 teaspoon salt

2 teaspoons ground cinnamon

1 cup unsalted butter, cubed, at room temperature

Preheat oven to 425 F. In a bowl, mix the cherries, almond extract, brown sugar, white sugar and flour and cornstarch until the sugar has dissolved; allow to stand while you prepare the pastry dough, about 15 minutes.

For the crust, using a food processor add the flour and salt. Pulse to mix well. add the chilled butter, pulse 2 or 3 times, then add a teaspoon of very cold ice water. Pulse, and

add more water, as needed. Pulse until it becomes a dough ball. Press the dough ball on a mat with a roller, ¼- to 1/3-inch thick. lay into pie pan, glass preferred. Place in refrigerator to get cold. after an hour, take out and place filling in the pie pan.

For streusel topping, stir together the flour, both sugars, salt and cinnamon. add the butter and rub into mixture until thoroughly combined and crumbly. Chill in refrigerator for at least 15 minutes before using.

Once the pie is in the oven, cover it with foil so crust doesn’t burn. Bake in preheated oven at 425 F for 25 minutes until cherry filling is bubbling and thickened and the crust is brown. Then turn down the temperature to 350 F for 15 more minutes – the last 10 minutes remove the foil and add streusel topping.

Blue - Cherry PieFran Oakes

2 1/2 cups pastry flour

1 1/4 cups sugar

3/4 teaspoon salt

1/3 cup corn starch

1/2 teaspoon baking powder

1 cup cherry juice blend

1/4 cup vegetable shortening

4 cups fresh tart cherries, pitted or frozen

6 teaspoons cold butter

Tart cherries, thawed

5-6 teaspoons fresh buttermilk

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon almond extract

Preheat oven to 425 F. Wisk together dry ingredients. Cut in the shortening, working mixture until mealy and crumbly. Cut cold butter into ¼ inch pieces and mix in just until evenly distributed. Sprinkle liquid over mixture, tossing with a fork to combine. When cohesive, stop mixing; there should still be visible pieces of fat in dough. Divide in half, flattening each half into a disk, and wrap in plastic wrap. For ease of rolling, refrigerate for

30 minutes. If dough has been refrigerated for longer than 30 minutes, let it warm slightly (5 minutes) before rolling.

In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil, cool and stir until thickened, about two minutes. Remove from the heat. add cherries, cinnamon, nutmeg and extract; set aside. Roll out dough and transfer to pie plate. add filling and roll out remaining dough for top and add. Trim, seal and flute edges or make lattice crust, if you desire. Brush with egg wash and sprinkle with sugar, if you like. Bake for 10 minutes. Reduce heat to 375 F and bake until crust is golden brown, 4550 minutes. Cool on wire rack.

Blue - The Best Cherry Pie - Pat Walls

1 15-ounce package double crust ready-to-use pie crust

3 cups cherries, pitted 3/4 cup white sugar

3 tablespoons cornstarch 1/4 teaspoon almond extract 2 tablespoons salted butter, cut into bits

Preheat oven to 400 F. line baking sheet with aluminum foil. Place bottom pie crust into 9-inch pie pan; made pricks along the bottom with a fork. Bake in the preheated oven until pie crust is lightly browned, about 8 minutes. Remove crust from oven and cool for 5 minutes.

Combine cherries, sugar, cornstarch, and almond extract together in a bowl. Pour cherry mixture into the prepared pie pan; dot with butter. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife. Place the pie on a foil covered baking sheet. Bake in the preheated oven for 30 minutes. If it is browning too fast, cover the pie with an aluminum foil tent. Continue baking until crust is golden brown and filing is bubbly, 10-20 minutes. Place on a wire rack to cool, about 15 minutes.