Mandarin Orange Dream Dessert

MANDARIN ORANGE DREAM DESSERT

1 8-ounce, Cream Cheese, softened
1 8-ounce, Cool Whip
1 24-ouce, cottage cheese
1 package, orange or tangerine Jello
2 15-ounce cans, mandarin oranges
¼ cup, sugar
1/2 cup, mandarin orange liquid, reserved

A 70’s Flashback! This delicious dessert was popular back in the 70’s – just don’t tell the children it is made with cottage cheese for those that have picky eaters!

In small bowl, whisk Jello and 1/2 cup of the reserved mandarin orange liquid. Let stand 5 minutes or until completely dissolved.

In large mixing bowl, cream the sugar and cream cheese with mixer. Add the dissolved Jello and mix thoroughly. With spoon or spatula, add cottage cheese and the drained mandarin oranges (you may want to reserve a few pieces to top the dessert). Fold in Cool Whip until thoroughly combined.

Refrigerate a minimum of 4 hours before serving. This is a great dessert for spring and summer.

Source: Kenneth Bargers

Granny’s Yeast Doughnuts

GRANNY’S YEAST DOUGHNUTS

1 large can evaporated milk
¼ cup butter (1/2 stick)
3 tablespoons sugar
1 teaspoon salt
2 packages yeast
4 cups flour
3 egg yolks

Heat milk, butter, sugar and salt until lukewarm. Remove from heat and add yeast that has been softened in ¼ cup warm water and 2 cups flour. Beat until smooth. Let rise 1 hour. Then add beaten egg yolks and the other 2 cups flour. Beat well. Let rise 1 hour. Roll out, cut out and fry in deep, hot oil. Glaze immediately.

Glaze

¾ cup powdered sugar
1 teaspoon vanilla
Enough hot water to make proper consistency

This is a family recipe and I have very fond memories as a child of my Granny making these. She was an amazing southern cook living in a small Tennessee town of Bell Buckle.

By: Kenneth Bargers (Alva Gladys Kwapinski, granny; Gladys Marvell Jacob, mother)

Sweet Potato Casserole Biscuits

SWEET POTATO CASSEROLE BISCUITS

1, large sweet potato
¼ cup, sugar
1 teaspoon, cinnamon
1 teaspoon, vanilla
4 cups, self-rising flour, sifted
¼ cup, salted butter, chilled
¼ cup, shortening, chilled
1 ½ cups, buttermilk

Topping

½ cup, light brown sugar, packed
¼ cup, melted butter, salted
½ cup, chopped pecans

Preheat oven to 450° degrees. Prepare sweet potato by slicing into ¼-inch sections. Boil until fork tender. Drain and mash with sugar, cinnamon and vanilla. Set aside to let cool.

Sift flour into a large, clean bowl. Cut in butter and shortening until mixture appears to have pea-sized lumps in it. Make a well in the mixture and pour in buttermilk.

With large spoon, pull from sides of the bowl only enough to mix in wet ingredients. Add sweet potato mixture. Mix again, only enough to distribute sweet potato mixture into dough. It should look swirled.

Turn the sticky dough out onto a floured surface, and with floured hands gently pat the dough to about ½-inch thickness. Fold dough in half and gently pat again. Repeat three more times, taking care not to work the dough, just carefully coaxing in layers.

Cut out biscuits with 2-inch biscuit cutter. Do not twist the cutter, push in straight down.

Transfer biscuits onto a greased cookie sheet making sure they are touching.

In a bowl, mix brown sugar, butter and pecans. Sprinkle over biscuits. Bake for 20-25 minutes.

By: Ms. Kim Randall

Pickled Onions

PICKLED ONIONS

4 large red onions
1 cup apple cider vinegar
½ cup sugar
¼ cup salt
3 garlic cloves
1 stem rosemary
½ teaspoon red pepper flakes

In a large bowl dissolve the pickling brine of salt, sugar and vinegar. Slice onions into rings and place in dissolved brine. Add stem of rosemary (whole without breaking off rosemary), bruised garlic cloves and red pepper flakes. Mix and place sealed large jar or container in refrigerator. Stir twice a day for three days.

The pickled onions can last up to three weeks. Great as condiment for grilled burgers, sausages and chicken. Also goes well as a side for beans and black-eyed peas.

By Kenneth Bargers

Cornmeal Berry Cake

CORNMEAL BERRY CAKE

1 ½ cups, cornmeal mix
½ cup, flour
1 ½ cups, sugar
8-ounces, almond paste
1 cup, unsalted butter (2 sticks), softened
6 large eggs
2 tablespoons, vanilla
2 cups, fresh cranberries (or substitute your fresh berries)
* powdered sugar for garnish, optional

Preheat oven to 350° degrees. Butter and flour a large cast iron skillet.

Mix together cornmeal, flour, sugar, almond paste, butter, eggs and vanilla until well-combined (this may take a while, particularly with the almond paste). Fold in cranberries or fruit of your choice, and pour the mixture into the cast iron skillet.

Bake for 1 hour uncovered, or until the edges are golden brown. The cake is done when a toothpick inserted into the center of the cake comes out clean.

Let cake cook in the skillet and serve from there (or turn out onto cake plate after cooling). Sprinkle with powdered sugar before serving.

Source: 4-H Contest, Marissa Brown (recipe winner); TN Home and Farm magazine

Buttermilk Biscuits

BUTTERMILK BISCUITS

Biscuits: Out of all the breads, biscuits take a personal touch and years of practice. There is no one right way to make a terrific biscuit. Several recipes can be found with variations of wet, dry and seasoned. For beginners, making a good biscuit may produce several failed attempts until you find what works best for you and putting your unique touch on this southern classic. For me, the below recipe is what I have used for decades.

2 cups, self-rising flour
1 cup, buttermilk
1 teaspoon, baking powder
*pinch of salt
½ stick, chilled butter (do not substitute for margarine), cubed

Preparation: Preheat oven to 450° degrees.

In a mixing bowl combine dry ingredients of flour, salt and baking powder. Cut in chilled cubed butter to the dry ingredients to the consistency of very coarse corn meal or stone ground grits. Pour in buttermilk and stir to combine the wet ball (do not over-stir your dough).

On a flour-dusted solid surface, place your dough and with floured-hands lightly form a rough ball. (Do not knead these biscuits).

Using a flour-dusted rolling pin, roll out the dough to an approximate height of ¼ inch. Fold the dough and form a rough ball without working the dough. Repeat this process up to 6 times until the texture of the dough has converted to a nice smooth consistency. (For me, I roll approximately 5-6 times).

Time to cut the biscuits! Roll out your dough to approximately ½ to ¾ inch. Using a floured biscuit cutter (I use an old tomato paste can with the both ends opened), cut your biscuits and place on an ungreased cookie sheet. Crowd your biscuits or separate is a personal preference. With your finger, make a slight indention in the middle of the biscuit (especially useful if you crowd your biscuits). Brushing melted butter on the top is also a personal preference.

Place in preheated 450° degree oven for approximately 10-15 minutes, depending on the heat of your oven, until lightly brown. Remove, Split and Butter – Enjoy!

Source: Kenneth Bargers

Apple Caramel Cheesecake

APPLE CARAMEL CHEESECAKE

1 ½ cups cinnamon graham cracker crumbs (about 8 whole crackers)
¾ cup sugar, divided
¼ cup butter, melted
1 (14-ounce) package caramels
2/3 cup evaporated milk
½ cup chopped pecans, divided
2 (8-ounce) packages cream cheese, softened
2 tablespoons all-purpose flour, divided
2 large eggs, lightly beaten
1 ½ cups peeled and chopped apples
½ teaspoon ground cinnamon

Place a greased 9-inch springform pan on a double thickness of heavy-duty foil. Securely wrap foil around pan.

In a small bowl, combine cracker crumbs, ¼ cup sugar and butter. Press onto the bottom and 1 inch up the sides of prepared pan. Place on a baking sheet. Bake 350 degrees for 10 minutes or until lightly browned. Cool on a wire rack.

In a heavy saucepan over medium-low heat, cook caramels and milk, stirring constantly, until melted and smooth. Pour 1 cup over crust, and sprinkle with ¼ cup pecans. Set remaining caramel mixture aside.

In a large bowl, beat the cream cheese, 1 tablespoon flour and remaining sugar until smooth. Add eggs, beat on low speed just until combined. Combine the apples cinnamon and remaining flour, and fold into cream cheese mixture. Pour into crust.

Place springform pan in a large baking pan; add 1 inch of hot water to larger pan. Bake for 40 minutes.

Reheat reserved caramel mixture if necessary; gently spoon over cheese cake. Sprinkle remaining pecans.

Bake 10-15 minutes longer or until center is just set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

Refrigerate overnight and enjoy!

By: Joe Shultz
Mr. Shultz’ recipe won the 2011 Unicoi County Tennessee Apple Festival
Tennessee Home and Farm Magazine; Fall 2012; tnfarmbureau.org