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Our Holiday Gift to You

Christmas 2011


Dear Friends of Atlanta Motor Speedway, For those of us who follow NASCAR with a great passion and excitement, 2011 was a fantastic season. We saw numerous first-time winners, some of the most competitive racing in recent memory and the closest championship battle in NASCAR Sprint Cup Series history. With the off-season now in effect, we pause and take this time to enjoy the holidays with our families. Each of us has special holiday traditions that we share with our loved ones. As our gift to you, the staff at Atlanta Motor Speedway would like to share a small part of our holiday celebration with you, our special friends. Members of the AMS staff have selected their favorite holiday recipes, and each one comes with a story that relays what that recipe means to each staff member. From main dishes to desserts, side items to snacks, there’s something from everyone in our recipe book. From our family to yours, we wish each of you a very Merry Christmas, a festive holiday season and a prosperous new year. Sincerely,

Ed Clark President and General Manager, Atlanta Motor Speedway { 1 }


Appetizers

Beverages/Breakfast

Main Dishes

Side Items

Soups/Salads

{Contents}

Desserts

Black Bean and Corn Salsa Shrimp Dip Smoked Oysters Rockefeller Stuffed Mushrooms

3 3 4 4

Hot Spiced Christmas Wassail Baked French Toast Casserole Blueberry Buckle Scrambled Eggs with Sausage Breakfast Casserole

6 7 5 8 8

Fried Chicken Maryland Crab Cakes Low Country Boil Pizza

9 10 10 9

Green Beans and Bacon Sweet Potato Casserole Sweet Potato Soufflé Twice Baked Potato Casserole

11 11 12 12

Christmas Fruit Salad Cranberry Gelatin Salad Crawfish Corn Soup Granny Hammonds’ Coca-Cola Salad

14 14 13 13

Blondie Carrot Cake Chocolate Mousse Cups Chocolate Pecan Pie Chocolate Pound Cake Coca-Cola Cake Coconut Pound Cake Cream Cheese Pound Cake Fudge Holiday Balls Holiday Toffee Hummingbird Cake with Cream Cheese Frosting Jamaican Rum Cake Lemon Cake Magic Christmas Cookies Meringue Fruit Tart Oreo Balls Peanut Butter Fudge Pecan Pie Bars Pumpkin Bread Red Velvet Cupcakes Snickerdoodle Cookies Wacky Cake {Can you tell we all really like sweets here?}

15 16 17 18 16 21 18 15 19 19 22 20 26 26 29 29 22 23 23 25 24 25 27

{ 2 }


{ Appetizers }

Black Bean and Corn Salsa Ingredients:

¼ cup Hellmann’s mayonnaise 2 tablespoons lime juice ½ teaspoon ground cumin 1 can (19 oz.) black beans (rinsed and drained) 1 can (11 oz.) whole kernel corn (drained) 1 cup quartered grape tomatoes or cherry tomatoes ½ cup chopped red onion 2 tablespoons chopped fresh cilantro 1 teaspoon chopped jalapeno pepper Tortilla chips

Combine Hellmann’s, lime juice and cumin in medium bowl. Stir in remaining ingredients. Serve chilled or at room temperature.

This recipe has not been in the family that long, but it is going to be at every get together from now on. It serves 4, but you better make more because it is going to go fast. This stuff is addicting!” Brandon Hutchison, Vice President of Events

Shrimp Dip Ingredients:

8 oz. cream cheese, softened 1 cup mayonnaise Squirt of ketchup for color ½ cup chopped onion ½ cup chopped celery 5 oz. can small shrimp, chopped

Stir all ingredients together and serve with Nacho Cheese Doritos, crackers or celery sticks.

My wife, Trish, got this recipe from a co-worker while working as an RN at Georgetown Hospital in 1980.” Mike Bruner, Vice President, Finance

{ 3 }


{ Appetizers }

Smoked Oysters Rockefeller Ingredients:

2 dozen oysters on the half shell ½ cup seasoned bread crumbs ½ stick butter ¼ cup parmesan cheese Fresh cilantro 1 tablespoon garlic powder

Melt butter and mix with bread crumbs, parmesan cheese, cilantro and garlic powder. Spoon on oysters and smoke on grill with your favorite wood chips. Smoke at 300 degrees for 15 minutes.

This is one of my favorite foods to prepare, and I really enjoy the recipe during the holidays.” Dale Davis, Sign Shop

Stuffed Mushrooms Ingredients:

10 bacon pieces, cooked to a crisp 1/3 cup mayonnaise ¾ cup shredded cheddar cheese 2 pounds mushrooms, stems removed. (2 16 oz. packages)

Mix the first three ingredients. Stuff mix into mushroom caps. Bake on a tray at 350 degrees for 20 minutes.

Growing up, my mom always made this appetizer around the holidays only for parties she either hosted or attended. I guess why it always stood out to me is one, it is delicious and two, I was surprised it had mayo it in because I can't stand mayo. I could eat a whole tray if they didn't disappear so fast!” Marcy Scott, Director of Marketing and Promotion

{ 4 }


{ Beverage }

Hot Spiced Christmas Wassail Ingredients:

1 gallon apple cider 1 quart cranberry juice ¾ cup of sugar 2 cups of orange juice 16 whole cloves 1 teaspoon whole allspice 4 sticks of cinnamon 2 whole oranges 1 whole lemon

Add apple cider, cranberry juice, orange juice, cinnamon sticks, allspice and ¾ cup of sugar and simmer over heat for 5 minutes. Slice your lemons and oranges, putting whole cloves into the sliced oranges, and then add to mix. Simmer 10 minutes then serve. If taking to a party, carry in heated crock pot on low temperature.

This recipe always takes me back to when we lived in Germany. My daughter Jennifer was a baby and usually around Christmas time, we would go ice skating. I would skate and push her in the stroller, then we would drink Wassail and she would get warm chocolate milk. Great memories!” Ginger Moats, Speedway Children’s Charities, Atlanta Chapter

{ 5 }


{ Breakfast }

Baked French Toast Casserole Ingredients:

1 loaf French bread (13-16 oz.) 8 large eggs 2 cups half-and-half 1 cup milk 2 tablespoons granulated sugar 1 teaspoon vanilla extract ¼ teaspoon ground cinnamon ¼ teaspoon ground nutmeg Dash of salt Praline topping (recipe follows) Maple syrup Praline Topping: ½ pound (2 sticks) butter 1 cup packed light brown sugar 1 cup chopped pecans 2 tablespoons light corn syrup ½ teaspoon ground cinnamon ½ teaspoon ground nutmeg

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9x13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight. The next day, preheat oven to 350 degrees. Spread praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup. Praline Topping: Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

This is what our family eats for breakfast on Christmas morning. It is the perfect recipe since you can prepare it the night before and then put it in the oven first thing in the morning while the kids see what Santa brought.” Brittany Ponder, Assistant Manager, Tickets

{ 6 }


{ Breakfast }

Blueberry Buckle Ingredients:

Nonstick cooking spray 9 oz. cake flour, approximately 2 cups 1 teaspoon baking powder ½ teaspoon kosher salt ½ teaspoon ground ginger 2 oz. unsalted butter, room temperature 5 ¼ oz. sugar, approximately ¾ cup 1 large egg ½ cup whole milk 15 oz. fresh whole blueberries, approximately 3 cups Topping: 3 ½ oz. sugar, approximately ½ cup 1 ½ oz. cake flour, approximately 1/3 cup ½ teaspoon freshly ground nutmeg 2 oz. unsalted butter, chilled and cubed

Preheat the oven to 375 degrees. Spray a 9x9-inch glass baking dish with nonstick spray and set aside. In a medium mixing bowl whisk together the flour, baking powder, salt and ground ginger. Set aside. In the bowl of a stand mixer, with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute. Add the egg and beat until well incorporated, approximately 30 seconds. Add 1/3 of the flour mixture and beat on low speed just until incorporated and then add 1/3 of the milk and beat until incorporated. Repeat, alternating flour and milk until everything has combined. Gently stir in the blueberries and pour the mixture into the prepared baking dish. Topping: In a small bowl combine the sugar, flour and nutmeg. Add the butter and work into the dry ingredients using a fork to combine. Continue until the mixture has a crumb-like texture. Sprinkle the mixture on top of the cake. Bake on the middle rack of the oven for 35 minutes or until golden in color. Cool for at least 10 minutes before serving.

Easy enough for children to make, and you can enjoy it with some coffee or tea, even in the morning like I do! Merry Christmas!” Dave Heckman, Director, Buildings Maintenance and I.T.

{ 7 }


{ Breakfast }

Scrambled Eggs with Sausage Ingredients:

6 eggs 1 pound of sausage (I always preferred a spicy sausage) Water Sour cream Salt and Pepper

Cook sausage and set aside. Crack eggs and combine with a dash of water and a dollop of sour cream. Salt and pepper to taste and beat until well blended. Pour in warm pan and begin cooking. Add sausage and cook until done to your taste. Makes same number of servings as number of eggs you put in.

Growing up in a southern family, great food was always a tradition for Christmas morning. We would always celebrate the holiday at my grandmother's house and there were certain items she would always prepare. This scrambled egg with sausage recipe is one that has been in the family for four generations and we still enjoy on Christmas morning today. The smell of it cooking reminds me of the magic of those Christmas mornings many years ago.” Greg Walter, Vice President of Sales

Breakfast Casserole Ingredients:

1 pound mild sausage 1 pound hot sausage (both cooked and crumbled) 12 eggs

2 cups shredded cheese 1 bag of Pepperidge Farms Plain Bread Cubes Salt and Pepper to taste

Preheat oven to 350 degrees. Lightly grease a 13 x 9-inch casserole dish. Cook sausage according to package. Mix 12 eggs (slightly beaten) with cooked, crumbled sausage and bread cubes and ½ cup of cheese, add salt pepper to taste. Pour into casserole dish and top with remainder ½ cup of cheese. Bake at 350 degrees for 45-55 minutes, until knife inserted in center comes out clean. Let stand 10 minutes before cutting and serving.

My family has enjoyed this every Christmas morning that I can remember. It is perfect comfort food for those exciting Christmas mornings of opening presents.” Courtney Pittman, Graphic Artist { 8 }


{ Main Dishes }

Papa John's Pizza

Go to www.PapaJohns.com and place an order for 1 Large Cheese Thin Crust Pizza and 1 order of breadsticks. Don’t forget the extra garlic sauce!

So, I don’t really cook at all. This cookbook has thrown me for a loop, so my contribution to the cookbook is a very hard recipe. Always thinking of my sponsors! :-)” Allison Fillmore, Sales Executive

Fried Chicken Ingredients:

1 egg, beaten 1 cup buttermilk 1 3-pound chicken, cut into 6 pieces 1 cup all-purpose flour 1 teaspoon ground oregano 1 teaspoon chili powder 1 teaspoon dried sage 1 teaspoon dried basil 1 teaspoon dried marjoram

1 teaspoon pepper 2 teaspoons salt 2 tablespoons paprika 1 tablespoon onion salt 1 teaspoon garlic powder 2 tablespoons Accent (MSG seasoning) Enough peanut oil to cover chicken in fryer (to create a memorable taste, you will need a pressure fryer)

Combine the egg and buttermilk in a large bowl. Soak the chicken pieces in the mixture. Add the flour to a separate bowl and fold in all the herbs and spices. Roll the chicken in the seasoned flour until completely covered. Add the oil to a pressure fryer and heat to 365 degrees. Lower chicken into the hot oil, and lock the lid in place. Allow to fry for 8-10 minutes, until the chicken is golden brown and thoroughly cooked. Once the pieces are cooked, release the pressure and remove the chicken to paper towels or a metal rack to drain. For an extra crispy recipe, double-coat the chicken with the flour mixture.

“Many families have recipes that have a special significance and are an important part of their family lineage. The Sanders family is no exception. My greatuncle was born in Indiana, but lived in Corbin, Kentucky, about 150 miles south of where I was born in Louisville. He was a military man who lived to be 90 years old and was well known for his chicken dishes. This recipe is a family recipe that provides a classic fried chicken taste.” Trey Sanders, Promotion and Event Coordinator { 9 }


{ Main Dishes }

Maryland Crab Cakes Ingredients:

1 pound blue crab meat or other lump crab meat 8 saltine crackers 1 egg, beaten 2 teaspoons mayonnaise

1 teaspoon mustard ¼ teaspoon Worcestershire ½ teaspoon Old Bay seasoning Salt to taste 2 teaspoons vegetable oil

Carefully check the crab meat for any cartilage. Put meat in a bowl and set it aside. Crush the saltine crackers very fine and mix with all the other ingredients. Gently fold in the crab. Only mix enough to combine ingredients. You don’t want to break up the crab into fine shreds. Shape into 6 crab cakes and refrigerate for at least 1 hour. Heat about 2 tablespoons of vegetable oil in a non-stick frying pan. Sauté until golden brown on each side. This will only take about 3-5 minutes per side. Garnish with tartar sauce, remoulade or simply with a squeeze of lemon.

This Maryland Crab Cake recipe is a family favorite of ours.” Geoff Reed, Infield

Low Country Boil Ingredients:

1 can of Old Bay seasoning 5 pounds of new potatoes 3 packages of kielbasa sausage (cut into 1-inch pieces) 24 small pieces of corn on the cob

8 smaller Vidalia Onions (cut into 4 pieces each) 6 pounds of Georgia white shrimp 2 pounds of crab legs, broken into pieces (optional)

Heat large pot of water over an outdoor cooker. Add Old Bay and heat to a boil. Add potatoes and onions and continue to boil for 8 minutes. Add sausage and continue to boil for another 8 minutes. Add corn on the cob and crab and continue to boil for 5 minutes. Add shrimp and continue to boil for 3-4 minutes (until shrimp is pink). Remove from heat and drain water. Empty pot onto table covered with newspaper. Serves 8–10.

This became a day before Christmas tradition with my wife and children while we were living in Savannah, Georgia. We invite some family and friends to join us to celebrate the season.” Ted Austad, Event Promotions Coordinator { 10 }


{ Side Items }

Green Beans and Bacon Ingredients:

2 cans of French style Green Beans (14.5 oz. cans) 1 medium onion (chopped fine) 4-6 slices of bacon (cooked and crumbled)

Cook bacon until crispy, reserving bacon renderings. Sautee onion until tender. Open 2 cans of green beans and drain, reserving ¾ cup of liquid. Pour green beans into the pan with the onions, stir to combine. Add reserved liquid from green beans. Simmer for 20 minutes, adding crumbled bacon 5 minutes before removing from heat.

This is a simple side dish that we have enjoyed for many years. I got this recipe in eighth grade Home Economics (we won’t say how many eons ago) and brought it home to my mother. It fast became a family favorite and has been passed down to each new generation. Hope you enjoy this as much as our family does!” Kim Culbertson, Event Credential Coordinator

Sweet Potato Casserole Ingredients:

1 medium sized sweet potato, grated 8 ¼ oz. can crushed pineapple (do not drain) ½ cup raisins ½ cup sugar 1 teaspoon vanilla ½ cup milk ½ teaspoon salt ¼ cup melted margarine

Combine sweet potatoes, pineapple, raisins, sugar, vanilla, and salt in medium sized mixing bowl. Mix well and spoon into 8-inch square pan. Pour milk and margarine evenly over sweet potato mixture. Top with ½-1 cup miniature marshmallows. Bake at 350 degrees for 45-50 minutes or until set.

This was my mother’s recipe.” Ray Shelton, Operations

{ 11 }


{ Side Items }

Sweet Potato Souffle Ingredients:

3 cups sweet potatoes, mashed 1 cup sugar ½ teaspoon salt 2 eggs, lightly beaten 1/3 stick margarine, melted ½ cup sweet milk 1 teaspoon vanilla

Topping: 1/3 stick margarine, melted 1 cup brown sugar 1/3 cup flour 1 cup chopped nuts

Mix all ingredients together and pour into a greased baking dish. Mix all ingredients together for the topping and cover the sweet potato mixture. Bake at 350 degrees about 35 minutes.

This is a recipe that I got from my grandmother. She would make this every Thanksgiving and Christmas.” Patty Davis, Gift Shop Manager

Twice Baked Potato Casserole Ingredients:

10 large russet baking potatoes 8 Tbs. plus 1 Tbs. unsalted butter, at room temperature 1 cup sour cream ½ cup heavy cream 2 teaspoons salt 1 ½ teaspoons ground black pepper

¾ pound bacon, cooked until crisp and crumbled ½ pound sharp white cheddar, cut into ½-inch cubes ¾ pound mild Cheddar, grated (3 cups) ½ cup finely chopped green onions 3 eggs, lightly beaten

Preheat oven to 400 degrees. Scrub the potatoes well and rinse under cool running water. Pat dry with paper towels and prick the potatoes in several places with a fork. Place the potatoes in the oven and bake for 1 hour to 1 hour and 15 minutes, or until tender. Remove from the oven and set aside on a wire rack until cool enough to handle. When the potatoes have cooled, cut each potato in half and, using a spoon or a melon baller, scoop the flesh out of the skins, leaving as little flesh as possible. Place the potato flesh in a large bowl and add 1 stick of the butter, the sour cream, heavy cream, salt, and pepper and mash until chunkysmooth. Add the bacon, cubed white cheddar, half of the grated cheddar, the green onions, and eggs and mix thoroughly. Butter a 9x13-inch casserole with the remaining tablespoon of butter and reduce the oven temperature to 375 degrees. Place the seasoned potato mixture in the prepared casserole and top with the remaining grated cheddar. Bake for 35-40 minutes, or until bubbly around the edges and heated through and the cheese on top is melted and lightly golden. Serve hot.

My wife, Sandy, has a lot of good recipes, but try this one. You will love it.” Dennis Shubert, Director of Operations { 12 }


{ Soups/Salads }

Crawfish Corn Soup Ingredients:

1 medium onion 1 bunch green onions 3 slices bell pepper, chopped 1 pound crawfish tails (double if needed) 1 stick butter

2 cubes chicken bouillon 2 cans cream style corn 4 cans cream of potato soup 1 quart half-and-half cream Milk (use to thin to taste) Salt and pepper

Sautee onions and bell peppers in butter. Add crawfish. When almost finished, add onions. Add remaining ingredients. Cook on low, stir frequently. Add milk if soup becomes too thick. Serve hot with fresh French bread.

We always freeze crawfish when they are in season so that we can enjoy this delicious soup in the winter. Easy to make for a lot of friends and family. Enjoy!” Carl Hickman, Security

Granny Hammonds' Coca-Cola Salad Ingredients:

2 boxes cherry Jell-O 1 can dark cherries (NOT cherry pie filling) 1 large can crushed pineapple 1 cup coarsely chopped pecans 1 can (12 oz.) Coca-Cola

Drain juice from dark cherries and pineapple. Bring the juice to a boil and dissolve cherry Jell-O in the juice. Add nuts, cherries and pineapple to juice/Jell-O mixture. Add Coca-Cola. Refrigerate until firm.

Granny would make this salad every Christmas. You could always count on it to be on the table at my family’s Christmas Eve feast. She passed away March 9, 2006. She was a very special lady and in honor of my grandmother, I make this delicious salad on Christmas for my family.” Madalyn Janssen, Finance Assistant

{ 13 }


{ Soups/Salads }

Christmas Fruit Salad Ingredients:

1 can (29 oz.) fruit cocktail, drained 1 can (20 oz.) chopped pineapple, drained 1 bag small marshmallows 1 cup chopped pecans (optional)

Dressing: 3 eggs 4 tablespoons white vinegar 3 tablespoons sugar ½ teaspoon vanilla 1 container (8 oz.) Cool Whip

Drain the fruit. In double boiler, mix eggs, vinegar, sugar and vanilla. Stir constantly until thick. Let stand and cool. When cool, mix in Cool Whip. Then mix in drained fruits, marshmallows and pecans. Top with Maraschino cherries. Refrigerate overnight before serving.

Among several traditions my family has, enjoying my grandmother’s Christmas fruit salad is always at the top of the list. I hope your family enjoys it like my family does. Merry Christmas!” Kaleb Frady, Marketing & Promotion Coordinator

Cranberry Gelatin Salad Ingredients:

1 (16 oz.) can jellied cranberry sauce, or sauce with whole cranberries 1 (10.5 oz.) crushed pineapple with juice

1 (6 oz.) package cherry/strawberry/ cranberry gelatin 1 cup boiling water 1 cup chopped pecans (optional)

Dissolve gelatin. Stir in cranberry sauce until melted. Add crushed pineapple with juice. Pour into ring mold or a nice glass bowl. Sprinkle top with chopped pecans. Chill until set.

Optional:

8 oz. cream cheese 1 cup sugar

1 teaspoon vanilla 8 oz. sour cream

Fold sour cream into cheese/sugar mixture and top chilled gelatin. Sprinkle with chopped pecans.

This is something our family enjoys only during the holidays. It is a great combination with all of the other food items. I always place it in a nice crystal bowl. The beautiful red color adds to the holiday season.” Sheila Summey, Assistant Controller, H.R. Manager { 14 }


{ Desserts }

Blondie Ingredients:

2 ¼ cups all-purpose flour 2 ½ teaspoons baking powder ½ teaspoon salt 1 ¾ cups firmly packed brown sugar ¾ cup butter or margarine, softened

3 eggs 1 teaspoon vanilla extract 1 (12 oz.) package Nestle Toll House Semi-Sweet Chocolate Morsels

Preheat oven to 350 degrees. Grease a 15x10-inch jelly-roll pan. Combine flour, baking powder and salt in a small bowl. Beat sugar and butter in a large mixing bowl until creamy. Beat in eggs and vanilla extract. Gradually beat in flour mixture. Stir in morsels. Spread into prepared pan. Bake for 20-25 minutes or until top is golden brown. Cool in pan on wire rack.

After eating a ton of food, nothing tops off Christmas dinner better than a warm and chewy Blondie. This finger food dessert was introduced to me by my younger sister a couple of years ago and has since become one of my family’s staple Christmas desserts. It’s a perfect treat to have while snuggling by the fire and watching Christmas movies or for those of you with a full house, a quick and easy snack to satisfy all your Christmas guests.” Sheena Vicente, Marketing & Promotion Coordinator

Cream Cheese Pound Cake Ingredients:

2 sticks butter 3 cups sugar 3 cups flour

8 oz. cream cheese 7 eggs 1 teaspoon vanilla

Cream butter and cheese together. Add 1 egg and ½ cup sugar at a time. Add flour 1 cup at a time, sifted together. Stir in vanilla extract. Bake at 325 degrees for 1 ½ hours in tube pan. Start in cold oven.

Reminds me of Grandma’s house.” Denise Moore, Infield Camping Coordinator/Ticket Agent

{ 15 }


{ Desserts }

Carrot Cake Ingredients:

Icing: 1 cup pecans, toasted 1 box confectioner’s sugar 1 stick soft margarine 1 8 oz. package cream cheese 2 teaspoons vanilla

2 cups sugar 1 ½ cups canola oil 4 eggs 2 cups self-rising flour 2 teaspoons cinnamon 3 cups grated carrots 1 teaspoon vanilla

Combine sugar, oil and eggs together and mix well. Sift flour and cinnamon. Add flour and vanilla to oil mixture, mixing well. Stir in carrots. Grease and flour 2 cake pans. Divide batter into pans and back 30-35 minutes at 350 degrees. Cool layers.

Icing: Toast nuts until lightly browned. Add cream cheese and butter together. Add sugar and vanilla. Mix well and stir in nuts.

My mom makes this cake every year at Thanksgiving.” Rachelle Fordham, Souvenir Manager

Chocolate Pound Cake Ingredients:

2 sticks margarine ½ cup shortening 3 cups sugar 5 eggs 3 cups plain flour

1 teaspoon vanilla 1 teaspoon baking powder ½ teaspoon salt ½ cup cocoa 1 ¼ cups milk

Cream margarine and shortening, add sugar. Cream well. Add eggs one at a time, beating well after each. Sift together flour, soda, salt and baking powder. Add alternately with the milk. Add vanilla. Pour into greased and lightly floured tube pan. Bake 1 ½ hours at 325 degrees.

I got this recipe from a very sweet lady that I went to church with who would make this for church dinners.” Renae Lupes, Tour Guide { 16 }


{ Desserts }

Chocolate Mousse Cups Ingredients:

12 eggs (cold) 1 bag (12 oz.) semi-sweet chocolate morsels 1 teaspoon vanilla (other flavorings optional) Whipped cream

Will also need: electric mixer, large pot, stainless steel bowl, spatula, whisk Create a water bath by heating water in a pot on the stove on medium heat (do not boil), and holding or resting a stainless steel bowl over the heated water. Melt 12 oz. of semisweet chocolate morsels in bowl, allowing to melt slowly. While chocolate is melting, separate yolks and whites from 12 eggs. Make sure eggs are cold (not room temperature). Put egg whites into electric mixture and beat on high, until there are stiff peaks (not as stiff as meringue). Once chocolate is completely melted, remove from heat and whisk in the egg yolks. Once yolks are whisked in, add 1 teaspoon vanilla. This step must be done AFTER yolks are mixed in. You can also add any other flavored syrup at this time, such as hazelnut, raspberry, etc. Add fluffy egg whites from mixer into chocolate mixture, and then fold using a rubber spatula. Make sure not to mix.

Using spatula, start from the bottom of the bowl and fold over the top, generally folding one third of the bowl’s contents at a time, then repeating around the bowl until everything is light brown and you see no white. Spoon into individual cups and place in refrigerator for at least 1 ½ hours to set, covering with saran wrap. These can last in the fridge for up to 5 days. When ready to serve, top with whipped cream.

Simple, yet so delicious. Sure to be a hit!” Nicole Fowler, Sales Executive

{ 17 }


{ Desserts }

Chocolate Pecan Pie Ingredients:

3 cups granulated sugar Pinch salt 7 tablespoons unsweetened cocoa 4 large eggs 1 tablespoon vanilla

1 can (12 oz.) evaporated milk 1 stick butter, melted (8 tablespoons) 1 cup pecan halves 2 unbaked pie shells, deep dish

Mix sugar, salt, and cocoa together. Whisk together the eggs, vanilla, and milk; stir in the dry ingredients. Add melted butter and stir until well blended. Sprinkle pecan halves in the pie shell, about half a cup each shell. Pour filling over the pecans. Bake at 350 degrees for 45-55 minutes, or until the filling is set and the center is just slightly jiggly. Makes 2 pies.

This recipe is very special to me. It was given to me by a very dear friend. We were more like sisters, and she has since passed away. Every time I make it I think of her and how much fun we always had together. This is the only pecan pie I will eat, because it has chocolate in it.” Jennie Poteat,Ticket Agent

Coconut Pound Cake Ingredients:

1 ½ cups shortening 2 ½ cups sugar 5 eggs 3 cups plain flour 1 cup milk

1 teaspoon baking powder ½ teaspoon salt 2 teaspoons coconut flavor 1 cup coconut

Preheat oven to 300 degrees. Cream sugar and shortening on high speed for 10 minutes. Turn to low speed. Add eggs one at a time. Mix well. Add dry ingredients, alternating with milk. Fold in coconut and add flavoring. Bake in tube pan for 1 hour and 20 minutes in oven at 300-325 degrees.

This is a recipe that I enjoy with my family during the holidays.” Robert Jimmerson, Tour Guide

{ 18 }


{ Desserts }

Fudge Ingredients:

4 ½ cups sugar 1 large can Pet evaporated milk 1 stick plus 1/3 cup butter 16 oz. marshmallow crème

3 small packages chocolate chips (total of 18 oz.) 2 cups chopped pecans 1 teaspoon vanilla

Bring to boil sugar, milk and margarine. Cook for 7 minutes, stirring constantly. Turn burner off. Add chocolate chips, marshmallow crème and vanilla, stirring only enough to mix. Add nuts, stir only enough to mix. Pour into a 13x9-inch pan and let sit overnight before cutting into squares. (I usually line my pan with aluminum foil as it makes cutting the fudge and clean up easier).

I met Buster Dickerson years ago and we became close friends. He was a great supporter of everything we did here at the track, and he was introduced to everyone as the 'World’s Biggest Race Fan.' One year, I was at his Christmas Party and Buster had this fabulous fudge. I probably ate a half-pound that day, and Buster got quite a kick out of it. After that, Buster made it a tradition to always bring me fudge for Christmas. It is so good; I would hide it so I didn’t have to share it. Buster passed away a couple of years ago, but his wife, Ellen, still brings fudge by for everyone at the speedway. It is out of this world. You can’t eat just one piece.” Ed Clark, President and General Manager

Holiday Balls Ingredients:

1 small can frozen orange juice 1 stick soft margarine 1 box powdered sugar

1 box vanilla wafers, crushed 1 cup chopped nuts 1 package frozen coconut

Mix orange juice, margarine, powdered sugar, and vanilla wafers well. Add chopped nuts. Grease hands. Make into balls and roll in coconut. Store in covered bowl in refrigerator.

This is a recipe that I got from my mom.” Jan Davis, Tour Guide

{ 19 }


{ Desserts }

Hummingbird Cake with Cream Cheese Frosting Ingredients:

3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 2 cups sugar 1 teaspoon ground cinnamon 3 large eggs, beaten 1 cup vegetable oil 1 ½ teaspoons vanilla extract 1 (8 oz.) can crushed pineapple, undrained 1 cup chopped pecans 2 cups chopped bananas Cream cheese frosting ½ cup chopped pecans

Cream Cheese Frosting: 1 (8 oz.) package cream cheese, softened 8 tablespoons butter (unsalted, softened) 1 (16 oz.) package powdered sugar, sifted 1 teaspoon vanilla extract Pinch or two of salt (omit if using regular salted butter)

Preheat oven to 350 degrees. Spray 3 9-inch round cake pans with flour-added cooking spray or rub with shortening and dust with flour. Stir flour, soda, salt, sugar and cinnamon together in a large mixing bowl. Add eggs, oil and vanilla, stirring until dry ingredients are moistened (do not beat). Stir in pineapple, 1 cup pecans and bananas. Pour batter into cake pans and bake for 25-30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely on wire racks. Spread cream cheese frosting between layers and on top and sides of cake. Sprinkle ½ cup chopped pecans on top. Store in refrigerator. Makes 16 servings.

Cream Cheese Frosting: Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla. Add a pinch or two of salt if using unsalted butter.

Third generation family recipe, made every Christmas.” Jamie Harper, Housekeeping

{ 20 }


{ Desserts }

Coca-Cola Cake Ingredients:

2 cups sugar 2 cups all-purpose flour 1 cup Coca-Cola ½ cup oil ½ cup unsweetened cocoa 1 cup butter, softened 1 ½ cups small marshmallows ½ cup buttermilk 1 teaspoon baking soda 2 large eggs, slightly beaten 2 teaspoon vanilla extract

Frosting: ½ cup butter 1/3 cup of Coca-Cola 3 tablespoons unsweetened cocoa 1 tablespoon vanilla extract 1 (16 oz.) box of powdered sugar ½ cup pecans

Preheat oven to 350 degrees. Mix flour and sugar in large bowl. In a saucepan, bring the Coke, cocoa, oil and marshmallows to a boil. Mix baking soda and buttermilk in small bowl. Add above to the flour and sugar mixture. Add beaten eggs and vanilla to this mixture. Pour in greased and buttered 13x9-inch pan. Bake at 350 degrees for 35-45 minutes. Allow to cool for at least 10 minutes before frosting. Pour frosting over warm cake. Sprinkle with pecans if desired.

Frosting: In a saucepan, bring the butter, Coca-Cola and cocoa to a boil over medium heat. (Stir until butter is melted). Remove from heat. Whisk in powdered sugar and vanilla extract. Use immediately.

This was one of my Grandma’s favorite deserts to make four our holiday dinners. It was always a delicious treat. Now that she has passed, I am the one who brings the Coca-Cola Cake. It wouldn’t be the holidays without it.” Christy Bryce, Receptionist

{ 21 }


{ Desserts }

Holiday Toffee Ingredients:

1 stick margarine 1 stick butter 1 tablespoon light Karo Syrup 3 tablespoons water

1 cup sugar 4 regular size Hershey bars 1 cup of pecans, chopped

Use a medium size pot, as a smaller one heats the mix to very brittle. In a saucepan on medium heat, mix margarine, butter, syrup, water and sugar. Boil to 285 degrees. Drizzle over a jelly roll pan a little at a time because it hardens when it hits the pan. Break Hershey bars into little rectangles and lay them on top of the toffee mixture. Use a spatula to spread the chocolate all over the toffee when melted. Sprinkle nuts over the top of the chocolate. Refrigerate 2 hours. Put in freezer 2 minutes before breaking. Keep toffee refrigerated.

My mom had eaten the toffee of one of my great aunts who come from a line of great cooks. These same aunts do not like sharing recipes -- they would give it to you if you asked, but it seemed like some ingredients were always left out. About 20 years ago, my mom got this recipe from a neighbor and she said it tasted just like my great aunt’s that she loved so much. Since then, she makes this every holiday season. I swear she must make at least 10 to 12 batches of this each Christmas! In fact, one of my best girlfriends said all she wanted for Christmas last year was the toffee recipe. So here’s my gift to you this year -- enjoy!” Marcy Scott, Director of Marketing and Promotion

Oreo Balls Ingredients:

1 package of chocolate Oreos 1 package (8 oz.) of cream cheese

Chocolate almond bark

Crush the Oreos fine, then mix with softened cream cheese. Roll the mixture into balls and cover with melted chocolate. For white Oreo Balls, use golden Oreos and white almond bark.

Christmas time at the Harrison house is not complete without some tasty food offerings. One of the tastiest is the Oreo Balls, which have become a hot commodity at any holiday gathering we're a part of this time of year.” Brad Harrison, Web Content Manager { 22 }


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Peanut Butter Fudge Ingredients:

3 cups sugar ¾ cup butter 2/3 cup evaporated milk 1 (7 oz.) jar Kraft marshmallow crème

1 teaspoon vanilla 1 cup creamy or chunky peanut butter (I prefer creamy)

Combine sugar, butter and milk in heavy 2 ½ quart saucepan. Bring to a full boil, stirring constantly. Continue boiling 5 minutes over medium heat. Remove from heat. Add marshmallow crème, vanilla and peanut butter. Beat until creamy and pour into a greased 13x9-inch pan. Makes 3 pounds. You may also add pecans if you would like.

This was my Maw Maw’s recipe for Peanut Butter Fudge, passed down through the family. It is better than any Peanut Butter Fudge I have ever had, something that has become a Christmas favorite.” Monica Donaldson, Supervisor, Tickets

Pecan Pie Bars Ingredients:

3 cups all-purpose flour ½ cup white sugar 1 cup butter ½ teaspoon salt 4 eggs

1 ½ cups light corn syrup 1 ½ cups white sugar 3 tablespoons margarine, melted 1 ½ teaspoons vanilla extract 2 ½ cups chopped pecans

Preheat oven to 350 degrees. Grease the sides and bottom of one 15x10-inch pan. In a large bowl combine the flour, ½ cup sugar, margarine or butter and salt until the mixture resembles coarse crumbs. Press firmly into the prepared pan. Bake at 350 degrees for 20 minutes. In a large bowl stir the eggs, corn syrup, 1 ½ cups white sugar, melted margarine and vanilla until blended. Stir in the chopped pecans. Spread the filling evenly over the hot crust. Bake at 350 degrees for 25 minutes or until set. Let cool before slicing.

My mother’s recipe for a quick and easy holiday treat. Hope you all enjoy!” Jody Boggs, Supervisor, Building Maintenance

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Red Velvet Cupcakes Ingredients:

2 ½ cups flour ½ cup unsweetened cocoa powder 1 teaspoon baking soda ½ teaspoon salt 1 cup butter, softened 2 cups, sugar 4 eggs 1 cup sour cream ½ cup milk 1 (1 oz.) bottle red food coloring 2 teaspoons vanilla extract

Vanilla Cream Cheese Frosting: 1 (8 oz.) package cream cheese, softened ¼ cup butter, softened 2 tablespoons sour cream 2 teaspoons vanilla extract 1 (16 oz.) box confectioner’s sugar

Preheat oven to 350 degrees. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed for 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full. Bake 20-25 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack for 5 minutes. Remove from pans and let cool completely. Frost with vanilla cream cheese frosting.

Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and vanilla extract in large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth.

Red Velvet cake has been our family favorite for many years. With the cupcake craze that is going on, this is a new way to enjoy an old favorite! They can be decorated all sorts of fun ways or traditionally with a pecan or two, or even made into mini cupcakes using a mini muffin tin. Use your imagination!” Beth Ballard-Yocum, Administrative Assistant, Operations

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Pumpkin Bread Ingredients:

1 can (15 oz.) pumpkin 1 2/3 cups sugar 2/3 cup vegetable oil 2 teaspoons vanilla 4 eggs 3 cups all-purpose flour ¼ cup coarsely chopped nuts (I prefer

pecans) 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon cinnamon ¼ teaspoon baking powder ¼ teaspoon ground cloves

Pre-heat oven to 350 degrees. Grease bottom only of 2 loaf pans (8 ½x4 ½x2 ½-inch) with shortening. Stir together pumpkin, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans. Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans. Remove from pans and place on wire rack to cool. Cool completely (about 2 hours) before slicing.

My sister and I used to leave this for Santa instead of cookies when we were little. Now my kids do the same. Santa seems to love it; it’s always gone on Christmas morning!” Becky Reid, Director of Ticket Operations

Snickerdoodle Cookies Ingredients:

½ cup butter or margarine, softened ½ cup shortening 1 ½ cups sugar 2 eggs 2 ¾ cups plain flour

2 teaspoons cream of tartar 1 teaspoon soda ¼ teaspoon salt 4 tablespoons sugar 4 teaspoons cinnamon

Mix thoroughly the butter, shortening, sugar and eggs. Sift cream of tartar, soda and salt into flour and add to butter mixture. Chill dough thoroughly, at least 1 hour in freezer. Shape into balls. Mix cinnamon and sugar and roll balls in mixture. Place 2 inches apart on ungreased baking sheet. Bake at 350 degrees for 8-10 minutes or until light brown.

My wife makes these cookies each Christmas for our family to enjoy.” Delmar David, Tour Guide

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Lemon Cake Ingredients:

Lemonade cake mix 1 small box of lemon Jello ¾ cup oil 4 eggs

1 tablespoon lemon extract ¾ cup sugar 1 small can frozen lemonade mix (thawed)

Boil ¾ cup water and remove from heat. Mix in small box of lemon Jello, let cool for 3 minutes. Mix oil, eggs, lemon extract, cake mix and cooled Jello mixture together. Beat with mixer for 2-3 minutes. Pour cake mix into well-oiled and flowered bundt pan. Bake 45-60 minutes at 350 degrees or until cake is done. While cake is cooking, mix thawed can lemonade mix and ¾ cup sugar. Once cake is removed from oven, let cool for about 10 minutes and then turn out onto cake plate and let cool completely. Pour lemonade mixture over cake and serve.

This recipe has been in my family for years. I can remember my grandmother making it every year for our family reunion. It was one of those things that made looking forward to the trip almost unbearable. It is definitely a family favorite.” Brandon Hutchison, Vice President of Events

Jamaican Rum Cake Ingredients:

1 18 oz. box yellow cake mix 1 small box instant vanilla pudding 4 eggs ½ cup vegetable oil ½ cup water ½ cup Jamaican white rum

Glaze: ½ cup butter 1 cup sugar ¼ cup water ¼ cup Jamaican white rum

Preheat oven to 325 degrees. Spray a bundting container pan with nonstick cooking spray. Place cake mix, pudding, eggs, oil, water and rum in a large bowl. Beat with an electric mixer for 2 minutes. Pour in prepared pan and bake for 1 hour. Prepare glaze while cake is baking. Combine all glaze ingredients except rum in a saucepan and bring to a boil for 1 minute. Remove from the heat and add the rum. When done, remove from the oven and pierce thoroughly with a toothpick. Pour glaze over the top. Cool completely before removing the cake from the pan. Cut, serve and enjoy!

My mother’s special holiday cake.” Keith Grubb, Housekeeping { 26 }


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Wacky Cake Ingredients:

3 cups flour 2 cups sugar ¼ cup and 2 teaspoons cocoa 2 teaspoons soda 1 teaspoon salt 2 teaspoons vinegar 2 teaspoons vanilla ¾ cup oil 2 cups water Icing: 3 oz. Philadelphia Cream Cheese ¼ cup butter 1 teaspoon vanilla Powdered sugar

Mix dry ingredients thoroughly. Pour into ungreased pan. Spoon out 3 holes. Pour oil in middle hole, 2 teaspoons vinegar in one end and 2 teaspoons vanilla in the other end. Pour 2 cups water over the whole cake and mix with a spoon until all parts are moistened. Bake at 350 degrees for 30 minutes.

Icing: Mix or beat until smooth and spread onto cake. Sprinkle with powdered sugar.

We’ve enjoyed this one for over 30 years.” Jerry Kurtz, Security Guard

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Magic Christmas Cookies Ingredients:

2 egg whites 2/3 cup sugar 1 cup chocolate chips

1 cup chopped nuts 1 dash salt

Beat egg whites until thick and foamy, then gradually add sugar and beat until stiff. Stir in chocolate chips, nuts, and salt. Drop cookies from teaspoon onto a cookie sheet covered with a sheet of aluminum foil, forming small, peaked points. Place in pre-heated 350 degree oven. TURN OFF OVEN. Then tape door closed so no one can peek and leave cookies inside overnight. DO NOT OPEN OVEN until Christmas morning! (Hint: If you don’t want to wait for your cookies, you can bake your cookies in a pre-heated 300 degree oven for 25 minutes.)

Every year since 1979, we have made these cookies on Christmas Eve, put them in the oven, and turned the oven off. With the help of a little Christmas magic, we enjoy these cookies with our coffee on Christmas morning as we open presents and spend time together.” Elliott Schuessler, Vice President of Events

Meringue Fruit Tart Ingredients:

4 egg whites (room temperature) Pinch, cream of tartar 1 1/3 cups super fine sugar

1 teaspoon vinegar Cool Whip Chopped fruit

Pre-heat oven 325 degrees. Line a baking sheet with parchment paper and draw a 9-inch circle. Beat egg whites and cream of tartar until soft peaks. Slowly beat in sugar until soft peaks. Add vinegar, beat until stiff. Spread onto circle with thicker edges. Bake 35-40 minutes. After cooled, spread with Cool Whip and top with chopped fruits. Use any fruits or a combination of all: strawberries, pineapple, kiwi, peaches, blueberries.

One of my favorite desserts, especially during the holidays. After all the heavy foods and desserts, this one is very light and satisfies the sweet tooth!” Juanita Martin, Executive Assistant to the President

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Atlanta Motor Speedway Holiday Cookbook