Cast Iron Broccoli Cornbread

Cast Iron Broccoli Cornbread

Dorcas Annette Walker

After the whirl of holiday activities when the last dirty dish, glasses, and utensils have been washed and put back where they belong and once more the counter and stove has been wiped clean, all I want is something quick and easy to fix. That’s when I like to take out ole faithful (my cast iron skillet) and cook up a simple meal. You can’t go wrong and the beauty of it all is that you only have one pan to wash up. Also when winter ice storms hit the mountain causing power outages- that still happen frequently up here in Fentress county- I simply transfer my cast iron skillet over to the top of my woodstove and soon have a meal cooking. No matter how advanced technology gets, I remain connected to the past whenever I cook with my iron skillet. Some things only get better with age and my iron skillet is one. As handy as all my modern, time-saving, gadgets are in my kitchen if I was stripped of everything save my iron skillet, I could still survive. A reassuring fact as we face a New Year full of change and uncertainty is that as we re-adjust our priorities we begin to focus on what is truly important in life.

To start off the New Year I am going to give you two recipes for using your cast iron skillet. I hope it triggers off creative ideas for other nutritious meals in your kitchen. Not only does an iron skillet retain more heat than other cookware, which costs less energy to use, but cast iron also boosts the iron levels in your prepared food making iron skillets more nutritious to use. So grab your iron skillet and let’s get to cookin!

My Cast Iron Broccoli Cornbread is a colorful cheesy dish perfect for chasing away winter blues and bringing back the taste of summer while my Taco Cornbread Casserole is packed full of nutritious vitamins that will help to keep you healthy all winter and guarantee to warm up a cold winter day. Both recipes make a meal in themselves and would be a perfect to prepare when unexpected company arrives. Both the Cast Iron Broccoli Cornbread and my Taco Cornbread Casserole recipe serve eight.

Cast Iron Broccoli Cornbread

In a greased 10 inch iron skillet mix together:
2 eggs
1 stick of melted margarine
½ of a medium-sized onion chopped fine
½ (12 oz) carton cottage cheese of your choice
½ (16 oz) frozen pkg of broccoli chopped into small pieces
1 (8.5 oz) pkg Jiffy Cornmeal mix
Bake at 350º for one hour. Cut into serving pieces and eat while hot!

Taco Cornbread Casserole

Brown 1 lb of hamburger in a 10 inch iron skillet.
Add one quart of salsa (your choice) and simmer for five minutes.
Spread ½ pkg of shredded cheese (your choice) on top.
Prepare 1 box of Jiffy Cornmeal mix as instructed and pour over cheese.
Bake at 350º for 30-35 minutes until brown. Serve hot right out of the oven!

Weekly tip: Cast iron skillets are easy to care for when you soak with water encrusted food before washing in hot soapy water to avoid any hard scrubbing, and then thoroughly dry your iron skillet using a paper towel before storing (don’t cover with any lids) with your other pots and pans!

Dorcas Annette Walker is a published author, columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: dorcaswalker@twlakes.net. For more recipes check out her Creative Mountain Cookin page and blog at: www.dorcasannettewalker.com

Ole Fashion Fruit Cake

Ole Fashion Fruit Cake

Dorcas Annette Walker

Fruit cake is like olives. You either love it or hate it. My mother loved fruit cake. The way she handled and stored her wedge of fruit cake each year at Christmas was like a ceremony that intrigued us kids. The fact that our dad couldn’t stand fruit cake only heightened our curiosity. We’d watch our mother carefully slice a small piece, take a bite, and savor the flavor. Not a crumb was wasted. Then she’d generously offer us a taste. The fruit cake would hit our taste buds with its exotic flavor and only the very brave among us would venture a second bite. It wasn’t until I was older that I really fell in love with fruit cake. After I was married I began searching and trying out different recipes. Once you’ve tasted a homemade fruit cake you’ll never enjoy a store version again. I’ve hesitated to share my recipe because many do not like fruit cake. Despite having fruit cake each Christmas both of my kids still roll their eyes and excuse themselves from eating any declaring it is a “parent thing” and not for them. Several times my husband, who is a great fan of my fruitcake, has urged me to share my recipe.

Since I am unable to get out and enjoy the holiday festivities like I used to, I started a tradition of inviting friends to our house for an evening of singing carols by the fire. I gather all the bells I’ve collected of each state we traveled through and we have a merry time ringing them as we sing. There is no program planned and everyone is free to join in as they wish. Last night after singing for an half an hour around the fire our pastor asked for past Christmas memories. Only a generation ago children didn’t receive toys for Christmas. To them Christmas meant getting an apple, orange, and some candy. One lady confessed that the first doll she ever received she never took out of the package it came in. Instead she would hold and stare mesmerized through the cellophane at her doll. Our pastor reminisced about the first train set he received for Christmas. He played with it all day long. The general census was that we feel sorry for this generation of kids, who are so used to receiving candy and toys throughout the year until Christmas doesn’t have the meaning it used to have. We finished our evening with a snack of Christmas cookies, candy, fruit cake and hot drinks. One fellow was simply enraptured over my homemade fruit cake. So to those of you who believe that Christmas is not complete without a fruitcake this recipe is for you.

Making a fruit cakes used to involve a complicated process that took days of soaking in prepared brine. My Ole Fashion Fruit Cake is a simpler version of the old recipes with the same moist nutty and fruity taste. You can add or substitute ingredients to personalize what your family enjoys. This Ole Fashion Fruit Cake takes ten minutes to prepare (not counting baking time) and serves at least sixteen.

Ole Fashion Fruit Cake

In a large mixing bowl cream together:
1 c shortening
1 c brown sugar
4 eggs
1 tb vanilla
1 tb lemon juice

Add:
2 lb candied mixed fruit
1 lb candied cherries
½ lb chopped pecans
Then stir in 2 c self-rising flour and mix until all the ingredients are blended. Pour batter into a 9 x 12 baking dish lined with wax paper. Bake at 350º for one hour. While still hot prepare glaze and pour over cake. Cool and store in an enclosed container!

Glaze
Bring to a hard boil for three minutes in a small saucepan:
½ c brown sugar
1 c syrup (or honey)
1 tb orange juice
1 tb lemon juice

Weekly tip: For a moister fruit cake: pour half a cup of orange juice over a baked fruit cake and seal in an enclosed container!

Dorcas Annette Walker is a published author, columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: dorcaswalker@twlakes.net. For more recipes check out her Creative Mountain Cookin page at: www.dorcasannettewalker.com

Sugar Cookies

Sugar Cookies

Dorcas Annette Walker

There are times as a parent while raising children that you wonder what they will remember when they are grown. You try to instill the right principles, make sure they are fed and clothed, and give them all the opportunities possible in hopes that they will emerge as a responsible adult. Then one day you look around and they are gone leaving behind a huge empty spot. It was years of past memories they helped me adjust after my daughter got married and started a home of her own.

When Dawn was expecting her first child she confided to me that she wanted to always keep homemade cookies on hand. I was rather shocked as growing up store bought cookies were what my kids went wild over. Especially so after finding out that during the school years my homemade cookies were traded and exchanged for more modern delights. Dawn said, “I could always count on homemade cookies and milk as a snack every day after school.”

And my mind went back to a little girl, who always begged to help every time I baked. During those days I watched a preschooler concentrate to get the right amount of dough on the spoon, carefully space the cookies, and then count how many were on a tray. In a few more years she was measuring and beating the batter with a large spoon, reluctantly letting me stir at the end to make sure that all the ingredients were mixed. What a day of triumph when Dawn made her first batch of cookies by herself. I still smile every time I think of the teenage, who tended to burn the cookies due to her nose being stuck in a book.

Every holiday was celebrated with some kind of cookie. At Christmas we went into high gear turning out dozens of cookies. I’d always make up a decorative plateful to give to the neighbors and we’d take cookies to church holiday functions. I made plenty as everyone loved to sample whatever was baking. Gingerbread men cookies quickly became a Christmas tradition and are something that today Dawn makes every year at her house. My Gingerbread recipe is already on my Creative Mountain Cookin blog that can be accessed through my website at: http://www.dorcasannettewalker.com/ Another Christmas cookie standard is an old Sugar Cookie recipe that has been in our family for years. This recipe makes six dozen cookies.

Sugar Cookies

1 c shortening
2 c sugar
2 eggs
½ c milk
1 tsp vanilla
5 c self-rising flour
Stir the dough until well mixed. The dough will be stiff. Roll out thin like pie crust on a floured surface and cut into fancy shapes. Place on a greased cookies sheets and sprinkle with colored sugar. Bake for ten minutes at 350º. Cool and store in an enclosed container!

Weekly tip: Cookie tips: Dip the cookie cutter into flour before cutting into the dough. After pressing into the cookie dough, hold the cookie cutter firmly and wiggle gently to ensure a sharp cut. To keep baked cookies soft always add a piece of bread with the cookies!

Dorcas Annette Walker is a published author, columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: dorcaswalker@twlakes.net. For more recipes check out her Creative Mountain Cookin page at: www.dorcasannettewalker.com

Christmas Truffles

Christmas Truffles

Dorcas Annette Walker

One of the neat things about cooking is the control involved. If you are the cook you have the distinction of choosing what to cook. One of my favorite sayings is that if you can cook you have the privilege of making whatever you want. Cooking is also very versatile. You can carefully plan ahead for days only for on a sudden whim decide to change your mind or find yourself at the last minute trying to conjure up something. What cook hasn’t frantically searched through the refrigerator, cupboards, or freezer for a sudden inspiration to whip up a quick meal. Other times leisure hours spent in the kitchen over the stove is sheer pleasure. To my way of thinking anyone who hasn’t cooked has missed out on a large part of life.

This week I had planned ahead as usual what recipe I was going to give. Then I received a couple emails asking for some holiday candy and cookies ideas. I put aside my planned recipe and instead experimented around in the kitchen with a new candy recipe I had collected. It was an instant hit. I’m not one to lick out the bowls when cooking, but this time I couldn’t resist. You’ll know what I mean if you try out these Christmas Truffles. The best part is that they are not complicated to make. Next week I’ll give you a Christmas cookie recipe. For other holiday recipes of candy and fudge check out my other blog recipes or email me for a copy at: dorcaswalker@twlakes.net .

My Christmas Truffles have a rich creamy chocolate center with a smooth chocolate coating of different flavors that melts in your mouth. This candy will make you the envy of your friends. These easy Christmas Truffles are great for using your imagination and catering to individual taste buds guaranteeing an instant hit with everyone. The Christmas Truffles have only two basic ingredients and takes about fifteen minutes to prepare not counting refrigeration/freezer time. This recipe makes thirty-six Christmas Truffles.

Christmas Truffles

24 oz pkg of almond chocolate bark
1 (8 oz) pkg cream cheese
Mix until creamy: softened cream cheese and eight squares of the chocolate. Freeze or refrigerate until firm. Then mold a teaspoon of the candy mixture into a small ball and place on a waxed tray. Melt the remaining chocolate squares. A tablespoon of crunchy peanut butter or a drop or two of mint extract to some of the melted chocolate will give a delightful flavor. You can also substitute white chocolate. Dip the truffles into the melted chocolate until coated and let harden on the waxed tray. Garnish with finely chopped nuts, crushed peppermints, sprinkles, coconut, or powdered sugar!

Weekly tip: Unopened packages or unused portions of the chocolate bark can be kept year round in your freezer for instant access!

Dorcas Annette Walker is a published author, columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: dorcaswalker@twlakes.net. For more recipes check out her Creative Mountain Cookin page at: www.dorcasannettewalker.com

Holiday Cranberry Salad

Holiday Cranberry Salad

Dorcas Annette Walker

What end-of-the-year holiday isn’t complete without a cranberry salad? The bright red berries symbolize the holiday season brightening up our table while outside the world is bleak and bare. Cranberries can be used as an icy centerpiece by freezing them with evergreen sprigs and nuts in a bunt pan then placing a large candle in the middle or floating on water in a crystal dish with mini candles.

Cranberries are hard-shell berries that grow on vines only in certain conditions. They require an acid peat soil, fresh water supply, sand, and a growing season from April until November. Most cranberry bogs are in the northern hemisphere with Massachusetts being the largest producer of the entire cranberry industry. Some vines in Massachusetts are over one-hundred-and-fifty- years old. Cranberries were first used by the Native Americans for food, dye to color rugs and blankets, making pemmican with dried deer meat and melted fat, and to heal arrow wounds. Early pioneers decorated their Christmas trees with garlands of cranberries and popcorn to brighten their harsh wilderness surroundings. In 1683 the first cranberry juice was made by settlers and today is a popular health drink. Whalers and mariners carried cranberries along on voyages to prevent scurvy.

When I thumbed through my recipes I found four different cranberry salad recipes that I have used throughout the years. This Holiday Cranberry Salad is a quicker version of the traditional cranberry salad passed down in our family and is easy to make. My Holiday Cranberry Salad is a tangy fruity salad with a hint of nuts that can be served as individual molds or in a fancy dish and can be made up the day before. This festive Holiday Cranberry Salad is guaranteed to brighten any holiday meal. My Holiday Cranberry Salad takes only ten minutes to prepare- not counting the refrigeration time- and serves ten.

Holiday Cranberry Salad

1 (20 oz) can crushed pineapple
1 (16 oz) can of whole cranberry sauce
2 (3 oz) pkg raspberry jello
1 large peeled and diced apple (your choice)
1 c chopped nuts of your choice
2 c mini marshmallows (optional)
Drain pineapple juice and add enough water to make three cups. Bring to a boil and add jello. Pour into a medium sized bowl and stir in the cranberry sauce until dissolved. Refrigerate for one-and-one-half hours until slightly thickened. Fold in the pineapple, apple, nuts, and marshmallows. Place in individual molds or a large crystal bowl and refrigerate for four hours before serving.

Weekly tip: To make a festive side dish add canned whole cranberries to a jar of applesauce and garnish with mint!

Dorcas Annette Walker is a published author, columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: dorcaswalker@twlakes.net. For more recipes check out her Creative Mountain Cookin page at: www.dorcasannettewalker.com

Apple Cranberry Pie

Apple Cranberry Pie

Dorcas Annette Walker

I’ve made it a habit to use the month of November to focus on things I am thankful for. I always try to have a thankful spirit, but it is easy in the rush of life to get sidetracked and concentrate on things that need accomplished or changed rather than counting my blessing for what I already have. Thanksgiving is ideal for showing our thankfulness by reaching out and sharing with others. At an early age I learned to share my mother on holidays. When working on the surgical team at a local hospital, Mom was often was on call over weekends and especially holidays. Often our mother was paged on Thanksgiving for an emergency surgery leaving us with an empty spot at the table. When my husband and I pastored churches out of state and were unable to get back home, we used Thanksgiving to reach out to others in the area. There always was someone, especially elderly folk, who were alone. Each of those Thanksgivings became a memorable time. At one church we attended a local assisted-living home during holiday celebrations in order to be a family for a man, who attended our church and was all alone. It meant juggling our schedule that was already packed with church activities, but seeing Gene’s face beam every time we showed up was worth the extra effort.

I want to share with you though one time I almost missed out on sharing with someone. I was right in the middle of last minute preparations for our Thanksgiving dinner when my husband came into the kitchen to inform me that a neighbor boy was at our door. Billy’s folk rented a run-down trailer down the road from us; these renters rotated every couple of months. The parents left their kids to fend on their own and invariably the kids would find their way to our house. When my husband suggested asking Billy in for Thanksgiving I said, “no”. We already had our daughter, her husband, grandkids, and another special guest. My table was festive with holiday decorations, each place was set, and I was in the process of putting the food on the table. I figured we could always feed Billy another time. A minute later my husband with a sheepish grin on his face came back with Billy. Billy, who was skinny and small for his age, loaded his plate with everything that was passed around. While my grandkids picked at their food, I tried not to stare at Billy, who crammed food into his mouth devouring a huge plateful and a second helping until I was afraid he’d become sick. Billy left with a big grin on his face, a bulging stomach, and some food to take home with him. I’ve always been so thankful since that my husband overruled my decision and interrupted my perfect Thanksgiving dinner. A couple of months later Billy and his family were gone.

This holiday season add a bit of zest to your apple pie with cranberries. My Apple Cranberry Pie will make a colorful dessert to finish up your meal. You can also add chopped nuts if you wish. The Apple Cranberry Pie takes around fifteen minutes to prepare (not counting baking time) and serves eight.

Apple Cranberry Pie

Enough dough for a double nine inch pie. Roll out the pie crust and line the bottom of the pie pan.

In a medium size bowl mix together:
5 to 6 large apples (your choice peeled and sliced)
1 c cranberries
1 c sugar
2 tb self-rising flour
1 tsp cinnamon
½ tsp allspice
Pour into the pie then cover with a top crust. Poke holes in the top crust with a knife. Bake at 350º for one hour until the apples are soft.

Glaze:
Mix together ¼ c of powdered sugar and 1 tb of warm water. Spread on the pie crust while still warm. Can garnish the pie with fresh cranberries!

Weekly tip: Cranberries can be bought in bulk while in season and stored in the freezer all year long to enjoy out of season. Freeze cranberries in the package they came in!

Dorcas Annette Walker is a published author, columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: dorcaswalker@twlakes.net. For more recipes check out her Creative Mountain Cookin page at: www.dorcasannettewalker.com

Fried Apples

Fried Apples

Dorcas Annette Walker

This time of the year as one enjoys autumn’s brilliant display of colored leaves one can also see apple trees bent under the weight of fruit ready to pick. Stores and markets are filled with a wide assortment of apples to choose from. To me there is nothing like the smell of apples cooking or baking to make a homey atmosphere in one’s house. One chilly day this week as the fire crackled in my woodstove, I fried a pan of apples. It was up here in the mountains of Tennessee where I first discovered Fried Apples.

There are at least 7,500 recognized cultivated varieties of apples in the world; wild and crab apples have 35 species. Apples come in all kinds of different sizes, colors, and shapes. Each seed chamber contains two seeds for a total of ten seeds per apple except for the Northern Spy, which contains four seeds per chamber and therefore may develop up to twenty seeds. Most apple trees are partially self fertile and will produce a fair crop even in the absence of a pollenizer. Some apples are sweet while others are tart due to the different amount of sugar they produce. The flesh can be hard or soft; the skin thick or thin. Commercial apples are picked when not fully ripe to prevent bruising while shipping. Today the U.S. is the top apple producer country in the world with the state of Washington taking first place, followed by New York, then Michigan.

Johnny Appleseed, born John Chapman, lived in the days of the America frontier. He dreamed of a country where no one went hungry due to the land being covered with apple trees. Beginning in his twenties for nearly fifty years, this nurseryman roamed the wilderness planting orchards in Pennsylvania, West Virginia, Ohio, Indiana, Illinois, and Kentucky. Johnny Appleseed changed the landscape and left a lasting contribution.

Research shows that apples promote good health. Apples contain numerous essential vitamins, minerals, and nutrients that are beneficial to your teeth, skin, digestive system, nerves, and overall health. An apple a day helps prevent heart disease by lowering cholesterol levels. Studies have also shown a link between daily consumption of apples to lowering the risk of other illnesses including certain cancers.

Cooking apples is a genetic term used to describe apples that survive cooking well or are so tart that they aren’t as enjoyable unless they are cooked and sweetened. Some types of apples break down making them good for applesauce while others species hold their shape thus making them ideal for baking, stewing, or using in apple pies. The main difference between eating apples and cooking apples is due to the sugar content as cooking apples tend to be tarter and are better for storage. Apples that are good for eating fresh, in salads, and pies include: Red and Golden Delicious, Granny Smith, Jonathan, Rome Beauty, Winesap, Criterion, Gala, Jonagold, Newton Pippin, McIntosh, and Gravenstein.

The mountain folk often eat Fried Apples with biscuits for breakfast. Fried Apples have a chunky texture that melt in your mouth and can be eaten by itself, cold or hot, or used as a side dish with pork chops or meatloaf. Cranberries, raisins or other fruit can be added as well as nuts if desired. Preparation time for my Fried Apples is thirty minutes and this recipe serves two.

Fried Apples

Melt a half a stick of margarine in an iron skillet. Then peel and slice four medium cooking apples. Add one half cup of brown sugar and one fourth cup of water. Bring to a boil and cook over medium heat until soft and golden brown. Garnish with cinnamon!

Weekly tip: To store apples for four to five months: use only perfect fruit, separate by size and eat the larger ones first (smaller apple last longer), wrap in newspaper, and store in open cardboard or wooden boxes in an unheated garage, cellar, shed, or basement. If any turn soft make into applesauce!

Dorcas Annette Walker is a published author, columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: dorcaswalker@twlakes.net. For more recipes check out her Creative Mountain Cookin page at: www.dorcasannettewalker.com

Squashy Pumpkin Pie

Squashy Pumpkin Pie

Dorcas Annette Walker

We just celebrated our annual Pumpkin Festival that draws crowds in from all over the southeast. During this time the tiny town of Allardt bursts with all kinds of watermelons, squash, long gourds, sunflower heads, corn stalks, and other vegetables that are weighed and competed for cash prizes. So far the largest pumpkin has weighed in at 1,112 pounds. Now that’s what you call a lot of pumpkin! Autumn is filled with all sizes and shapes of pumpkins signaling the end of the harvest season. Even the harvest moon is symbolized by its round orange color in the fall.

Pumpkins originated in Central America and were used for years by the Native Americans, but it was the colonists who changed the name pumpion into pumpkin that we use today. Native Americans flattened strips of pumpkin, dried them, and used them for mats while the seeds were used for food and medicine. The colonists were the first to create the pumpkin pie by slicing off the top, removing the seeds, filling the inside with milk, spices, and honey. This was slowly cooked over a fire using the pumpkin shell as a crust.

Pumpkins are ninety percent water, classified as fruit, and contain potassium and vitamin A. Pumpkins are quite versatile. Farmers use pumpkins as feed for animals, seeds can be roasted and eaten as a snack, the flower is edible, and there are oodles of recipes for pumpkin pies, cakes, breads, soups, and even puddings. The largest pumpkin pie ever made was over five feet in diameter and weighed over three hundred fifty pounds. It used eighty pounds of cooked pumpkin, thirty-six pounds of sugar, twelve dozen eggs, and took six hours to bake. I’m just glad I wasn’t the one rolling out the crust!

My brainstorm of creating the Squashy Pumpkin Pie came one day while noticing all the frozen containers of pureed summer yellow squash stacked in my freezer. I pondered how I could use my bounty besides making soups. I had originally planned on making a pumpkin pie, but on an impulse decided to substitute squash. To my delight no one could tell the difference even when I tried it out on company. After giving the crust a nutty twist my Squashy Pumpkin Pie was born and quickly became popular at our Sunday evening get-to-gethers at the parsonage. Everyone vied to guess if my pumpkin pie was really pumpkin or squash. Even the youth got involved tasting and trying to guess the main ingredient. In fact I tend to put up more squash than pumpkin as pumpkins have harder shells to cut through and peel. If you are tired of the standard pumpkin pie try my Squashy Pumpkin Pie recipe this Thanksgiving.

My Squashy Pumpkin Pie can use either squash or pumpkin and makes a good dessert year round. From the nutty crust topped by a creamy mild spicy taste my Squashy Pumpkin Pie is an excellent way to finish off a holiday meal. Preparation time for the Squashy Pumpkin Pie is twenty-five minutes plus baking time and this recipe makes one pie.

Squashy Pumpkin Pie

Pie Crust:
1 c self-rising flour
½ c shortening
1 egg
¼ c cold water
1 tb chopped fine pecans
Mix ingredients with a fork until a soft ball forms. Roll dough out thin on a floured surface. Place in a 10 inch baking pie dish.

Whip together with a Wisk:
2 c cooked squash/pumpkin
1 c sugar
2 eggs
Mix together in a half of cup of water:
2 tb cornstarch
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger
¼ tsp allspice
¼ tsp ground cloves
Add to pumpkin mixture. Then add 1 c evaporated milk and mix together until well blended. Pour into pie crust, sprinkle cinnamon on top, and bake at 350º for 45 minutes to 1 hour until center is firm. Chill and serve. May garnish with a dollop of cool whip!

Weekly tip: To put up squash or pumpkin: peel, cut into chunks, and put into a large pan. Add water to cover the bottom of the pan and cook until soft. Place cooked squash/pumpkin in a blender and puree. The squash/pumpkin can then be canned or frozen!

Dorcas Annette Walker is a published author, columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: dorcaswalker@twlakes.net. For more recipes check out her Creative Mountain Cookin page at: www.dorcasannettewalker.com

Heavenly Yam/Pumpkin

Heavenly Yam/Pumpkin

Dorcas Annette Walker

I love recipes that are versatile. Being able to use a recipe in a couple of different ways always fires up my imagination- not that my family thinks I need any help in that department. My sister and I attribute being raised on the edge of poverty to what shaped our artistic minds. I feel sorry for today’s modern child surrounded by technical gadgets that do all kinds of marvelous things at the touch of a button leaving no scope for imagination. Parents often are deceived into thinking that their child will not develop properly without the latest invention on the market. In my day children didn’t expect to be entertained. Instead we were told to go outside and play. On a nice day when I wasn’t helping my brother dig an underground house or construct a teepee out of branches, I was busy setting up my bakery. My main supplies were an empty tin can, water, dirt, and a long board. My fingers learned to shape perfectly formed ridged pie crusts and I made the most delightful looking culinary confections decorated with wild flowers. My imagination transferred over into the real world when I was introduced to the kitchen at a young age. Today I delight in seeking out facts about food and experimenting in the kitchen.

Although people interchangeably use sweet potato or yam, depending on which part of the country you are from, there are distinct differences between the two. A yam shares more traits with a daylily and are considered tubers along with potatoes. True yams have white flesh and are starchier and sweeter than sweet potatoes, although they contain less vitamin A and C. Found mostly in Latin American and Caribbean markets, yams are sold in chunks sealed in plastic wrap. The water yam cultivated in Southeast Asia can grow up to eight feet long and weight over one hundred pounds. There are six hundred varieties of yams, one hundred and fifty cultivated for food, with Africa being the main producer. The annual world production of yams is over thirty million tons. Even though early explorers found many varieties of sweet potatoes and yams it became common to call both by either name. Today the US Department of Agriculture labels yams also as sweet potatoes.

My Heavenly Yam/Pumpkin recipe is one that I created to use either sweet potatoes or pumpkin. Although it takes longer to prepare than some recipes the Heavenly Yam/Pumpkin is an ideal autumn dessert and you can make it up a day ahead of time. From the rich nutty crust to the sweet potato or pumpkin filling surrounded by cream cheese and cool whip this multi-layered dessert is perfect for a family get-to-gether. My Heavenly Yam/Pumpkin takes around forty-five minutes to prepare and this recipe serves eighteen.

Heavenly Yam/Pumpkin

Mix together and press in the bottom of a 9 x 13 baking dish:
1½ c self-rising flour
½ c powdered sugar
½ c melted margarine
¼ c chopped pecans or nuts of your choice
Bake at 350º for twenty minutes. Then cool for thirty minutes.

In a medium mixing bowl beat until smooth:
1 (8 oz) pkg cream cheese
1 c powdered sugar
¼ of a 16 oz container of cool whip
Layer over cooled crust.

In another bowl mix until smooth:
2 c cooked sweet potatoes or pumpkin
¼ c sugar
½ tsp vanilla
½ tsp cinnamon
Layer over cream cheese mixture and then top with remaining cool whip. Garnish by sprinkling cinnamon on top, chill, and then serve!

Weekly tip: Potatoes properly stored in a dark, dry, well ventilated place can last from three to six months. Here are a couple of ways to store potatoes: in brown paper sacks, burlap bag, hung in the legs of panty hose, or enclosed in a cardboard box!

Dorcas Annette Walker is a published author, columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: dorcaswalker@twlakes.net. For more recipes check out her Creative Mountain Cookin page at: www.dorcasannettewalker.com

Sweet Potato Pie

Sweet Potato Pie

Dorcas Annette Walker

This month the first frost will cover the Tennessean Mountains where I live signaling time to dig up sweet potatoes planted in the spring. I’ll can jars packed with chunks of sweet potatoes filling the remaining space on my pantry shelves. The glistening jars of bright orange will glow throughout the winter months enhancing all the other canned produce. So I thought I’d share some recipes this month that use sweet potatoes as a main ingredient.

Sweet potatoes originated in Central and South America, and are the sixth principal world food crop. Native Americans were growing sweet potatoes when Columbus arrived in 1492. Sweet potatoes were the main source of nourishment for early homesteaders and soldiers during the Revolutionary War. In World War I the USDA utilized sweet potato flour to stretch wheat flour in all baked goods. North Carolina produces more sweet potatoes than any other state followed by Louisiana, California, and Mississippi. Lincoln County leads the state of Tennessee in sweet potato production. Mississippi hold an annual National Sweet Potato Festival the first week in November, Kentucky has its Tater Day Festival the first Monday of April, while Gleason, Tennessee celebrates the sweet potato each Labor Day weekend with a Tater Town Special.

There are two categories of sweet potatoes: firm and soft and two varieties: pale yellow with dry flesh and dark orange with moist flesh. Sweet potatoes are members of the morning glory family and are sown by vine cuttings. Due to the rapidly growing vines little weeding is needed. Although sweet potatoes are harvested from August through October they are available year round. Like carrots sweet potatoes are storage roots.

Besides simple starches, sweet potatoes are rich in carbohydrates, protein, fiber, iron, calcium, vitamin A, C, and B6 ranking highest in nutritional value compared to other vegetables. Candied sweet potatoes represent traditional American cooking and are often served at Thanksgiving. Baked sweet potatoes are sometimes offered in restaurants today as an alternative to baked potatoes. In the Dominican Republic sweet potatoes are enjoyed for breakfast while in China sweet potatoes are often baked in large drums and sold as street food during the winter. Sweet potato fries or chips are made by deep frying in the same fashion as French fries. The sweet potato leaves are a common side dish in Taiwanese cuisine. In Korea the sweet potato starch is used to produce noodles while Hawaii has a purple sweet potato that is eaten steamed and sliced.

My Sweet Potato Pie is an ideal holiday dessert for Thanksgiving. The sweet potato filling is set off by an underlying Carmel and pecan layer and topped by a layer of cool whip, then garnished with a drizzle of Carmel and a sprinkle of pecans to make this a never to be forgotten dessert. My Sweet Potato Pie takes only about five minutes to prepare for baking and this recipe serves eight.

Sweet Potato Pie

Layer in the bottom of a 9 inch deep dish unbaked pie shell:
½ c Carmel topping
½ c chopped pecans

Beat with a mixer until smooth:
3 c cooked sweet potatoes
2 eggs
1 c sugar
1 tb orange juice
3 tb margarine
1 tsp vanilla
Pour over Carmel layer in unbaked pie shell. Bake at 350º for 35 minutes or until a knife inserted in the center comes out clean. Cool and spread on top 1 (8 oz) container of cool whip. Garnish by drizzling Carmel over the cool whip and sprinkling chopped pecans!

Weekly tip: For a quick meal or snack: poke holes into a sweet potato, wrap up in a paper towel, and microwave a couple of minutes until soft. Add butter and a scoop of brown sugar!

Dorcas Annette Walker is a published author, columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: dorcaswalker@twlakes.net. For more recipes check out her Creative Mountain Cookin page at: www.dorcasannettewalker.com

Sweet Potato Delight

Sweet Potato Delight

Dorcas Annette Walker

I was introduced to Sweet Potato Delight while my husband, Dana, and I pastored a rural church in North Carolina. Our move from the Dutch area of Pennsylvania, where my husband met and had wooed me to the altar, to the foothills of the Blue Ridge Mountains was quite a change on my part. Even though I was still in the United States, at times I felt like I had moved to a strange continent. It was hard for me to understand the Southern mountain dialect and in return the mountain folk seemed puzzled by my Northern accent. I should have read the signs during the quick trip down South for a Sunday trial service. Since my husband had been raised most of his life in Florida there was no communication problems between him and the mountain folk. Instead I was the girl who ended coming up short.

The older couple we stayed with was quite friendly and welcomed us with open arms into their home. Although, the names Mamie and Otto struck me as quite strange their house was neat and clean. When the guys disappeared, Mamie and I were left by ourselves in the kitchen to get acquainted. Our conservation was punctuated with lots of smiles and, “Excuse me I didn’t understand you” or “did you mean… on my end”. Dear Mamie shook her head numerous times over the young Yankee girl who seemed a bit slow to catch on what she said, but was kindness itself. I remember Mamie asking me if we used srup. For the life of me I couldn’t figure out what on earth srup was. Mamie finally went over to her cupboard and pulled out a bottle of syrup. I smiled and quickly assured her that we did indeed have and used sy-rup up North. I met my waterloo that night after supper.

We had finished washing up the dishes and it was getting on towards evening when Mamie gave me a jar of her prized canned green beans. I had never eaten white half-runners before. After handing the jar to me, Mamie asked if I wanted a poke. I took a step backwards and smilingly declined. Mamie took a step in my direction, gestured towards me, and asked a little louder if I was sure I didn’t want a poke. I took another step backwards feeling a bit frightened. Up to that time the only poke I was acquainted with was if someone was angry at you they might jab or poke you. In another situation I might have been a bit more rational, but we had driven that day about twelve hours on the road starting before daybreak, I was nine months pregnant, and was very conscious that we were there on trial so I didn’t want to do or say anything that would hinder my husband’s ministry. I turned and ran to the room where we were staying. When Dana entered the room, between sobs, I confessed that I didn’t know what I had done, but somehow I had upset Mamie because she wanted to poke me. My loving husband instead of consoling me began to laugh uproariously. Gasping for air he slowly informed me that all Mamie had done was offer me a paper sack for the jar of green beans. Mortified I called it a day and crawled into bed. Despite our language misunderstandings, Mamie and I became close friends and shared many recipes.

My Sweet Potato Delight casserole is a great dish for the holidays as well having it year-round. The sweet potatoes are enhanced by a crispy nutty topping that is sure to please even the fussiest eater. Preparation time for the Sweet Potato Delight is about ten minutes and this recipe serves eight.

Sweet Potato Delight

Beat together with a mixer until smooth:
3 c cooked sweet potatoes
1 c sugar
2 eggs
½ c margarine
¼ c milk
1 tsp vanilla
½ tsp salt
Pour into a buttered 7½ x 11 inch baking dish.

In a small bowl mix together until small crumbs form:
1 c brown sugar
½ c self-rising flour
½ c margarine
1 c chopped pecans
Pour topping over sweet potato mixture. Bake at 350º for thirty minutes. Serve hot!

Weekly tip: Sweet potatoes make lovely indoor trailing vine plants. To start your own plant, stick the top of a cut sweet potato into water. Place in a sunny window until roots form and then plant in potting soil!

Dorcas Annette Walker is a published author, columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: dorcaswalker@twlakes.net. For more recipes check out her Creative Mountain Cookin page at: www.dorcasannettewalker.com

Corn Pudding

Corn Pudding

Dorcas Annette Walker

Our henhouse is bustling with activity. Zebulon rules the outside and the six largest hens, which have been molting during the heat wave of the past month reducing egg production. Despite the heat nothing escapes his eagle eye making him an ideal watch dog. The other day to my surprise and delight I heard an echo of Zebulon’s crowing coming from inside the henhouse. It turns out that Cheesecake is a rooster. Perched on top of a roll of wire, Cheesecake rules the younger brood inside the hen house. While Cheesecake doesn’t have the volume of Zebulon, he still manages to make a respectable sounding crow. The other surviving member of his batch, Lemon Pudding, laid her first egg yesterday. It was a perfect miniature oval.

Two weeks ago Dana took down the protective wire inside the henhouse to let our smallest bunch of half-grown chicks roam free. Blackberry ventured outside the henhouse and met his doom when he had a run-in with Zebulon. Thankfully Mustard, Cluster, Fluster, Blueberry, and Raspberry have played it safe and stayed indoors. Their bodies are growing rapidly and they are quickly becoming adults. It is fascinating to see them take on the mannerisms of their older peers. Instead of hearing peeping sounds, you now hear new-sounding clucks. With colder weather coming up all the chickens will start to go inside to roost at night. Dana is going to separate the young roosters from Zebulon and place them in another pen so we don’t end up raising fighting roosters. Instead we’ll fatten them up for the freezer.

To keep the chickens healthy and our hens laying they have to be fed a balanced diet of grains, greens, and protein. To survive the winter extra corn will be added to their diet starting in the fall to help fatten our poultry up thus enabling them to produce the necessary heat needed for cold temperatures. Chicken scratch is an old favorite chicken feed made up of a combination of whole grains or oats and corn, which is the equivalent of candy to a hen or rooster. That is why layer pellets, other protein sources, and greens are added to their diet.

Corn Pudding is an old fashion dish also known as scalloped corn or corn soufflé. Over the years I have combined a couple of recipes to our old family recipe of Corn Pudding to get the desired creamy texture and taste. You can substitute one can of drained whole corn for one can of creamed corn. Corn Pudding is an ideal dish to pop into the oven on a brisk fall day and is sure to please everyone. Preparation time for my Corn Pudding takes only ten minutes and this recipe serves twelve.

Corn Pudding

Mix together in a blender:
2 (14.5 oz) cans of cream corn
1 (12 oz) can of evaporated milk
½ stick of margarine (cut into chunks)
2 tb sugar
2 tb cornstarch
2 eggs
Pour mixture into a buttered two-quart baking dish. Cover and bake at 350º for 1½ hours. Serve warm!

Weekly tip: Some quick crumb toppings for baked casseroles include melted butter drizzled over: crushed Ritz crackers or regular saltine crackers, bread crumbled up fine, crushed corn flakes or bran cereals!

Dorcas Annette Walker is a published author, columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: dorcaswalker@twlakes.net. For more recipes check out her Creative Mountain Cookin page at: www.dorcasannettewalker.com

Banana Nut Bread

Banana Nut Bread

Dorcas Annette Walker

Yesterday my computer died despite my repeated attempts to revive it along with frantic prayers. After years of coaxing it to perform it finally bit the dust. Last night my husband set up my new computer. Not only does the keyboard have the main letter keys and a number pad at the side, which I’ve gotten used to over the years, but this latest model also, has an extra row of buttons down each side. I’m being very careful to keep my fingers in the middle so I don’t hit something and make strange boxes pop up unexpectedly or horror of horrors completely delete my cooking column once I have typed it in. This ultra modern contraption is quite a departure from the machine I first learned to type on- now only found in antique stores or residing in some dusty attic. That typing machine rattled and made lots of noise as you vigorously pushed the keys downward with a sharp thumping movement in order for the key to strike the narrow strip of ink, hit the roller, and produce a letter. You quickly learned to type with accuracy; skinned knuckles were your reward for missing any key. In those days copies were made by carefully inserting two or more sheets of paper in the roller with a carbon paper in between. Any mistakes were taken care of by lifting up each copy and erasing by hand. I know that the latest technology is always advertised to save you time, but sometimes I wonder if the hours invested in learning how to operate the latest gadget is really all that time saving. Instead of gaining time to visit one’s neighbors, go for a drive, or sit out on the porch in the evenings, I find myself collapsing into bed each night hoping for an extra hour the next day in order to catch up.

When life becomes hectic I find myself sitting out on my front porch in my rocking chair nibbling on a home-baked goodie like a slice of Banana Nut Bread fresh from the oven. Then fortified by the simpler yet soul-filling things of life I can once again tackle the world of technology. Hopefully by next week I will have discovered the use for the row of buttons down each side of my keyboard- that I have lived for numerous years without and didn’t even miss. I can always escape to my kitchen if I get too befuddled.

My Banana Nut Bread is the old fashion version with a modern twist. The velvet-like moist texture makes a perfect snack with a cup of tea or coffee. You can add one cup of yogurt or a cup of shredded zucchini in place of the cream cheese. A cup of chocolate chips folded into the batter will turn your Banana Nut Bread into a special treat. Preparation time for my Banana Nut Bread takes only ten minutes and this recipe makes two loaves.

Banana Nut Bread

Mix together in a large bowl:
3 to 4 bananas (mashed with a little bit of milk)
½ c sugar
½ c cooking oil
2 eggs
1 (8 oz) pkg cream cheese
2 c self-rising flour
½ c chopped nuts (your choice)
Pour batter into two greased loaf pans and bake at 350º for 45 minutes or until an inserted knife in the center of the loaf comes out clean. Turn the loaves out of the pans and let cool on a rack for five to ten minutes before slicing. Serve hot or cold!

Weekly tip: A quick way to separate the yolk of an egg from the white is to break the egg into a funnel over a glass. The white will pass through while the yolk will remain in the funnel!

Dorcas Annette Walker is a published author, columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: dorcaswalker@twlakes.net. For more recipes check out her Creative Mountain Cookin page at: www.dorcasannettewalker.com

Homemade Zesty Salsa

Homemade Zesty Salsa

Dorcas Annette Walker

As the summer months wind down to a close I love gathering the remaining garden produce savoring the freshness for the winter months ahead. One way of using those last tomatoes is to make up a batch of salsa. Growing up we had pickled and hot relishes that used cucumbers as a base. Today salsa is a big hit with the younger generation. I was amazed to see my son that refuses to eat fresh tomatoes, consume jars of salsa. So I began making homemade salsa thrilled to see groups of teens at our house gobble up bowls of healthy vegetables disguised by the name of salsa.

The word salsa is a Spanish word for sauce that goes back to the Aztec culture where tomatoes, chilies, squash seeds, and even beans were used. In 1868, Edmund McIhenny began packaging aged pepper sauce in cologne bottles, which immediately became an overwhelming demand. David and Margaret Pace introduced the first commercial taco sauce in the United States in 1955. In the 1970’s the “whole food movement” trend swept the country adding to the popularity of salsa. Dan Jardine began producing salsa in Austin, Texas in 1975 giving Austin the reputation as the hot sauce capital of America. By the year 2000 more households bought salsa than ketchup. Today chunky salsa is currently the most popular form.

Salsa ranges from mild to sweet to spicy and is used as a dip for chips or to accompany any kind of food. Salsa generally has a tomato or corn base. There are over 500 recipes for salsa ranging from pineapple and blueberry to mango. Salsa is healthy as it is low in calories and contains little or no fat. Tomatoes and chilies contain vitamins A and C with tomatoes also having potassium. No matter what style of taste you prefer there is bound to be a salsa to meet your liking.

My Homemade Zesty Salsa is what I consider to be medium salsa. I’ve perfected this recipe under the advice and suggestions of different teens with my son being the chief advisor. My latest experiment this summer has resulted in a chunky salsa that my son declares is as good as or better than what you buy in the store. My Homemade Zesty Salsa is a combination of fresh vegetables and spices cooked for two hours over medium heat (just at a slow boil) and then sealed to preserve freshness. Preparation time for the Homemade Zesty Salsa will take a good half of a day or more. This recipe makes 30 pints.

Homemade Zesty Salsa

½ bushel of tomatoes
5 sweet green peppers
10 onions
5 (6 oz) cans of tomato paste
5 (15 oz) cans of tomato sauce
1 c sugar
1 c vinegar (white)
¼ c salt
4 tb crushed red pepper
2 tb garlic salt
1 tb parsley flakes
Blanch and peel skins off of the tomatoes and chop up into small chunks. Chop up the green peppers and onions in a food processor. Pour into a large canner. Mix in the tomato sauce, tomato paste, sugar, vinegar, and salt. Stir in the crushed red pepper, garlic salt, and parsley. Bring to a boil over medium heat and boil the ingredients for at least one hour at a slow boil. Pour the salsa into pint jars. Process pint jars in a hot water bath for fifteen minutes to completely seal.

Weekly tip: For a sure seal on your canned jars: always make sure that the jar edge has no nicks or cracks, moisten your finger and rub along the top edge to ensure that it is clean, tighten the lids as tight as possible, then process the jars under water!

Dorcas Annette Walker is a published author, syndicated columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: dorcaswalker@twlakes.net For more recipes check out her Creative Mountain Cookin page at: www.dorcasannettewalker.com

Grape Salad Ambrosia

Grape Salad Ambrosia

Dorcas Annette Walker

We just received some much needed showers as the month of August ends. My birch tree leaves have already turned yellow and are falling to the ground signaling that autumn is right around the corner. The chilly nights makes it feel like fall is already here. I’ve finished harvesting the grapes from my vines. I guess I shouldn’t have been surprised to discover that my two new grape vines turned out quite differently that I had planned.

My daughter has also inherited my jinxed gene. Like me, Dawn can’t resist checking out any plants for sale, especially during the springtime. She fell in love with a picture of a pink climbing Elizabeth Rose and bought a small plant that already had green leaves showing. Dawn selected a sunny spot near her other pink flowers, faithfully watered and nurtured it, anxiously waiting for the first pale pink rose. Everyday she would go outside to check on her rose. The rosebuds seem rather dark for pale pink but she figured that when they matured they would turn lighter. Finally the day came when the rosebuds opened up into full boom only to be a brilliant orange! Talk about a shock; an orange rose among pink flowers! The next year, still determined to have a climbing pink Elizabeth Rose, Dawn bought a larger plant. This time she planted the rose by itself as her faith was a bit shaken. The vigorous vine grew and her excitement grew as buds appeared and began opening. Unfortunately, her pink Elizabeth Rose turned out to be a dark red rose. If she had wanted a red climbing rose it would have been the perfect plant. The third spring Dawn was more determined than ever to get a pink Elizabeth Rose. This time she hunted until she found a pink Elizabeth Rose already blooming. When they sold their house, Dawn carefully transplanted her pink Elizabeth Rose. Today she enjoys the fragrant blooms each time she enters and exits her house.

In my front yard I have a climbing red rose that was supposed to have been a Peace Rose. A couple of years ago I bought two grape vines as I wanted to have white and red grapes to eat. I already have a large Concord grape vine that produces masses of dark purple Concord grapes that I make up into juice and jelly. Each year my vines have grown bigger waiting anxiously for my first harvest of white and red grapes. This year I was quite excited to see several clusters of grapes forming. I kept a close eye on my grapes impatient for my first taste of white and red grapes. At last the day came and I picked a fat green grape to taste. I quickly spit it out as it was quite sour. Not deterred I tried a reddish one, but it was just as sour. I figured that maybe the grapes needed more time to sweeten up. The next week when I checked all my grapes had turned dark purple! My husband laughed uproariously when I told him that my white and red grapevines were actually Concord. I still haven’t come to the conclusion whether it is the workers hired that misplace labels or if the nurseries themselves mislabel plants knowing that folks like us will continue to buy plants until we get what we want.

My Grape Salad Ambrosia is a scrumptious summer salad. This elegant grape salad has a smooth creamy base that surrounds the grapes with a nutty topping. The Grape Salad Ambrosia takes only fifteen minutes to prepare and this recipe serves ten to twelve.

Grape Salad Ambrosia

2 lb red grapes
2 lb white grapes
Wash, drain, and slice the grapes in half into a large bowl.

Beat together on high until smooth:
1 (8 oz) cream cheese
1 (16 oz) sour cream
½ c sugar
1 tsp vanilla
Fold into the grapes until well blended. Garnish with one cup brown sugar and one cup of chopped pecans. Chill and serve!

Weekly tip: To make sugared grapes or leaves wash a small cluster of grapes or leaves, pat dry with a paper towel, and then dip into egg whites. Roll and press in regular sugar. Let dry for 12 hours. Store in an airtight container!

Dorcas Annette Walker is a published author, syndicated columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: dorcaswalker@twlakes.net For more recipes check out her Creative Mountain Cookin page at: www.dorcasannettewalker.com

Banana Split Cake

Banana Split Cake

Dorcas Annette Walker

Right in the middle of a hot summer afternoon, when I take a break from my tasks, I sometimes eat a small bowl of sherbet or ice cream. I don’t consider myself to be an adventurous ice cream eater. In fact, when dating, I didn’t share my husband’s enthusiasm for banana splits. I usually did good to eat half of the enormous confection and I was not at all enamored of eating different flavors of ice cream and toppings all mixed up together. So it was quite ironic when expecting my first child that I had an insatiable craving for banana splits. My husband on the other hand thought he had reached paradise every week when we stopped to buy a banana split. Not only did I crave banana splits, eat every bite of mine, but I also finished up half of my sister’s split whenever she was with us. My hormones were definitely mixed up big time as I have never craved nor desired to eat a banana split since.

There is controversy over who actually created the first banana split as there is no definite proof or documentation. It is possible that the invention occurred close to the same time. Latrobe, Pennsylvania claims that in 1904 a young drugstore employee concocted the first banana split while Wilmington, Ohio declares that in 1907 a restaurant owner created the first banana split and every year holds an annual Banana Split Festival. The banana split was also showcased at a Boston convention at the National Association of Retail Druggists in 1905 by the chief dispenser at the Butler’s Department Store in Boston. Charles Walgreen adopted the banana split as a signature dessert in his chain of restaurants, which spread the popularity of banana splits. An article states in a Soda Fountain magazine: “among all the beverages dispensed here, none was more novel with the ladies than the banana split.” The Ben and Jerry’s premium ice cream company also offered a Banana Split flavor. 2004 marked the 100th anniversary of the invention of the banana split.

The banana split is a deluxe form of an ice cream sundae traditionally formed by a whole banana being peeled and then split in half with scoops of vanilla, chocolate, and strawberry ice cream placed on top. There are different toppings associated with banana splits, but a traditional banana split is finished with a dollop of whipped cream, chopped nuts, and a maraschino cherry. Its classic form is then served in a long dish called a “boat”.

My Banana Split Cake has evolved from different recipes that I have tried and is more of a pudding dessert than a cake in texture. Although sweet in nature, the graham cracker crust and cream cheese layer helps to balance this mouth-watering dessert. While you can experiment with different toppings I have kept true to the traditional banana split topping by garnishing my Banana Split Cake with chocolate, nuts, cool whip, and a maraschino cherry. The Banana Split Cake makes a colorful dessert that will capture everyone’s attention. Preparation time for the Banana Split Cake takes only fifteen minutes and this recipe serves twenty.

Banana Split Cake

Layer graham crackers in the bottom of a 9 x 13 dish.
Beat on high until smooth:
2 (8 oz) pkg cream cheese
1 c sugar
½ container of (16 oz) cool whip
Spread on graham crackers.

Then layer:
1 (20 oz) can of crushed pineapple (drained)
3 bananas (peeled and sliced)

Mix together in a medium bowl:
2 (3.4 oz) pkg of instant vanilla pudding
2 c milk
Then add:
½ container of (16 oz) cool whip
Layer over bananas and pineapple. Cover and chill in the refrigerator overnight. Garnish each serving with chocolate syrup, nuts, cool whip, and a maraschino cherry!

Weekly tip: Peel a banana from the bottom to avoid the clinging strings. For longer shelf life, break apart your bananas at the stem and store in a dark place!

Dorcas Annette Walker is a published author, syndicated columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: dorcaswalker@twlakes.net For more recipes check out her Creative Mountain Cookin page at: www.dorcasannettewalker.com

Lush Lemon Delight

Lush Lemon Delight

Dorcas Annette Walker

The tangy taste of lemon always cools and refreshes one and is the perfect way to finish a meal on a hot summer day. I first tasted the beginning of different variations of this dessert at a church dinner. No matter in what direction of the United States I traveled or what type of food the local area featured there was one thing I could always count on. Invariable there would be some type of a cool whip dessert. I’d hate to think what life would be like without cool whip.

Cool whip (now made by Kraft Foods) was invented by William Mitchell, who was a food chemist at General Foods Corporation, and was introduced in 1967 by the Birds Eye division becoming a major breakthrough in food preservation. Cool whip is made up of water, corn syrup, high fructose corn syrup, and hydrogenated coconut and palm oils. Although cool whip is generally described as “non-dairy” it does contain a milk-derived protein. This whipped-cream substitute hit the top of the market in three months as it was cheaper than the real thing, kept longer in re-sealable containers, sold in refrigerated or frozen tubs, required no whipping, and had fewer calories than regular whipped cream. There are nine varieties of cool whip that are used in salads, pies, cakes, dips, all kinds of desserts, and I even found a recipe for cool whip cookies.

Here in Tennessee we call empty cool whip containers that we use for leftovers our Tennessee Tupperware. I’ve also used empty cool whip containers when I’ve painted around the house, stored game pieces, and started seeds for my garden. My husband uses empty containers out in his work shop to store nails, screws, and spare parts. One homemaker in Indiana is known for storing sewing supplies and crafts in empty cool whip containers and making Halloween masks and musical instruments for her daughter’s Brownie troop. Not only is the empty container handy, but other use for cool whip itself includes:
- a tablespoon shines leather shoes
- cleans silver by mixing two cups of cool whip, one tablespoon of vinegar or real lemon juice; let silver soak overnight, rinse clean, and dry thoroughly
- cleans plant leaves by using a soft cloth to apply on a plant leaf
- treats minor burns, sunburn, and cold sores by applying, letting sit for fifteen minutes, and then rinsing with cool water
- helps keep frozen fish its fresh flavor by covering fish when thawing
- conditions your hair by applying to dry hair once a week, let sit for thirty minutes, then rinse thoroughly before shampooing
- gives a moisturizing facial and moistens dry skin when applied as a face mask for twenty minutes, washed off with warm water, and then cold
- can be used as a substitute for milk or cream in a cup of coffee

My Lush Lemon Dessert has a smooth mild lemony taste combined with a rich nutty crust. Instant chocolate pudding can be substituted for the lemon pudding if one desires. The Lush Lemon Dessert can be made up a day ahead of time making this dessert ideal for picnics and church dinners. Total preparation time for my Lush Lemon Dessert is around twenty-five minutes and this recipe serves sixteen.

Lush Lemon Dessert

Mix together and press into a 9 x 13 baking dish:
1½ c self-rising flour
¼ c powdered sugar
1 stick of margarine (melted)
1 c chopped pecans
Bake at 350º for 15 minutes and cool.

In a large mixing bowl beat on high until smooth:
1 (8oz) cream cheese
1 c powdered sugar
1 cup of a 16 oz container of cool whip

Then add:
2 (3.4 oz) pkg of instant lemon pudding
3 c milk
Mix together on low gradually increasing up to medium speed for one minute until all ingredients are well blended. Spread on top of cool crust. Layer the rest of the 16 oz container of cool whip on top of pudding mixture. Garnish with ½ to 1 c of chopped pecans. Chill for three hours before serving!

Weekly tip: To avoid having your mixing bowl slide around on the counter, first place a folded damp towel underneath the bowl!

Dorcas Annette Walker is a published author, syndicated columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: dorcaswalker@twlakes.net For more recipes check out her Creative Mountain Cookin page at: www.dorcasannettewalker.com

Lemon Cheesecake

Lemon Cheesecake

Dorcas Annette Walker

One dessert I always looked forward to eating at my grandmother’s house was her Lemon Cheesecake that was actually a pie instead of the cheesecakes like we see today. Years later I came across a recipe for Lemon Cheesecake that I modified to match my grandmother’s recipe. This scrumptious dessert uses lots of cream cheese and eggs.

My husband had a bit of a setback with his hatched chicks when he moved the first batch from the brooder to the rabbit room thinking to let them grow older before putting them in with the bigger hens. Unfortunately, a large rat or weasel tunneled a hole in the dirt floor and killed three of the half-grown chicks. So Dana decided to put the other three chicks in with the hens. Ole Zebulon, our rooster, went and pecked one to death the very first day leaving two scrawny scared chicks. Thankfully Lemon Pudding and Cheesecake have survived and are growing into nice fat hens. So for the next batch of seven chicks my husband built a wire pen inside the henhouse to ensure their safety. Lo and behold, right before he moved them, didn’t one hyper chick jump out of the brooder when my husband opened the lid and flew straight into the open mouth of Sandy, our chocolate lab, who instantly decided on a chicken dinner. We banned Sandy from the workshop while I helped my husband transfer the rest of the chicks to safety. I am glad to report that the three yellow chicks: Mustard, Custard, and Fluster along with the three darker ones: Blackberry, Raspberry, and Blueberry are still alive and growing.

Cream cheese is the soft unripened cheese curds produced from cow’s milk. Historians believe that cheesecake originated from ancient Greece and cheese molds can be traced back as far as 2,000 B.C. The Romans spread cheesecakes from Greece to Europe where century’s later cheesecake recipes were brought to America by immigrants. In 1872, William Lawrence accidentally developed a method of producing cream cheese while trying to reproduce a French cheese. He started marketing his Philadelphia Cream Cheese in 1880. The Kraft Cheese Company bought the company in 1928 and still owns and produces Philadelphia Cream Cheese. Today instead of hanging a bag of scalded curds outside on a limb to drain we can go to the store and purchase whatever style of cheese we desire.

My Lemon Cheesecake has a smooth creamy taste with a faint bit of lemon flavor set on a soft graham cracker crust. This stylish dessert is a perfect ending to any meal and is simple to make. The Lemon Cheesecake takes about fifteen minute to prepare (not counting baking time) and this recipe serves fourteen.

Lemon Cheesecake

Mix together and press in the bottom of a 10½ inch springboard pan:
1 pkg graham crackers (crushed)
¼ c sugar
1 stick of margarine (melted)
Bake at 350º for ten minutes and cool.

In a large mixing bowl beat together until smooth and creamy:
4 pkg (8 oz) cream cheese
2 tb self-rising flour
1 container (16 oz) sour cream
4 eggs
2 pkg (3.4 oz) instant lemon pudding
2 tb milk
Pour on top of the graham cracker crust and continue baking at 350º for one hour and fifteen minutes. Chill in the refrigerator overnight. Can garnish with cool whip, chocolate curls, or sliced fresh fruit!

Weekly tip: To slice equal pieces of a large round cheesecake (or cake) first cut a circle halfway around the middle with a sharp knife and cut into four pieces. Finish by cutting two-inch pieces around the outside of the cheesecake and then serve. Store any leftover cheesecake in an enclosed container!

Dorcas Annette Walker is a published author, syndicated columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: dorcaswalker@twlakes.net For more recipes check out her Creative Mountain Cookin page at: www.dorcasannettewalker.com

Lemon Pudding Cake

Lemon Pudding Cake

Dorcas Annette Walker

The month of August is often the hottest summer month causing one to stay indoors seeking relief from the air conditioner to avoid the humid heat wave that saps one’s energy. Up until now, out here in the woods, I’ve been able to keep cool most days by mountain breezes coming through my open windows and ceiling fans. But with the explosion of garden produce keeping me busy canning all day in the kitchen I’ve shut my windows and turned on the central air with a grateful heart for modern conveniences. So far I’ve put up my green beans for the season and some early corn in the freezer. This week I started canning and pickling red beets with plans to get more sweet corn to freeze. These hot summer days remind me of yesteryears when relief from the heat was found under a large shade tree along with a frosty glass of cold mint tea, homemade sweet tea with a slice of lemon or tart lemonade to quench one’s thirst.

It was at a pitch-in church dinner where I had my first taste of an old fashion version of a Lemon Pudding Cake. Recipes for pudding cakes have been around for many years and began appearing in American cookbooks in the 1890’s often called pudding sponges. Researching pudding cakes I discovered many flavors abound from orange and chocolate to Bourbon. One can also make a pudding cake using the crock-pot. The magic of pudding cakes lie in the transformation of a single batter into two distinct layers during baking with cake on top and pudding on the bottom. Despite the elegance of the dessert, pudding cakes are simple enough to make that a novice cook can achieve success without fail.

My Lemon Pudding Cake recipe is a modern version of old recipes that is easy and quick to make. This Lemon Pudding Cake has a mild lemony taste that hints of hot summer days. The mixture of a velvet cake texture with creamy pudding makes this old fashioned dessert a culinary delight. You can also serve the Lemon Pudding Cake with fresh raspberries or blueberries. Preparation time for the Lemon Pudding Cake takes only ten minutes and this recipe serves sixteen.

Lemon Pudding Cake

1 yellow cake mix (any brand)
Prepare cake mix as directed and pour batter into a greased 9 x 13 baking dish.

In a medium size bowl mix together:
2 (3.4 oz) pkg Jell-O Lemon instant pudding
2 c cold milk
1 c cold water
Pour pudding mixture over cake batter and bake for one hour at 350º. Cover and cool for 20 minutes. Sprinkle powdered sugar on top. Serve warm or cold. You can garnish the Lemon Pudding Cake with a sprig of lemon mint or a dab of cool whip!

Weekly tip: When baking pudding type cakes put the baking dish onto a large tray before baking to catch any sauce that happens to bubble over to keep your oven clean!

Dorcas Annette Walker is a published author, syndicated columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: dorcaswalker@twlakes.net For more recipes check out her Creative Mountain Cookin page at: www.dorcasannettewalker.com

Chocolate Cream Brownies

Chocolate Cream Brownies

Dorcas Annette Walker

I’ve been busy canning green beans lately. In fact now-a-days my kitchen is like a canning factory. For the past four years I was unable to can much due to poor health and my bountiful supply of green beans became exhausted. We ended having to eat store-bought green beans. To a person who has always eaten the store variety of green beans they cannot begin to understand the quandary of going from home-canned to store-bought. There simply is no comparison. So this year I have been actively replenishing my pantry. Between loading my canner with quarts of green beans I decided to whip up a batch of brownies. Brownies are a perfect snack to give energy for canning, take along on a picnic this summer, or to have on hand for family reunions.

The first known recipe for brownies is published in an 1897 Sears Roebuck Catalogue. A demand for chocolate recipes emerged in the beginning of the 20th century when mass production of chocolate made chocolate affordable to everyone. Different companies began to aggressively advertise and promote chocolate. Folklore has it that the origin of brownies evolved from a careless cook who forgot to add baking powder in a chocolate cake batter. Since that first mistake of an unknown cook, there has developed almost as many brownie recipes as there are cooks. The name brownie comes from the deep brown color. Beginning brownie recipes and today’s classic brownies are rich in butter and melted chocolate with no leavening except for a couple of eggs and flour.

Brownies are often one of the first recipes children attempt to bake. Today there are several varieties of brownie mixes to choose from making it easy to turn out perfect brownies every time. Just be careful not to over-mix the ingredients, which can cause the brownies to be tough or over-bake the brownies, which results in dry brownies. Brownies are not considered a low-calorie treat, especially when frostings or toppings are added, but the rich chocolate mixture is an ultimate sensory delight.

My Chocolate Cream Brownie recipe evolved from wanting to jazz up a plain brown mix for a youth group. I decided to combine a jar of marshmallow cream and a bag of chocolate chips as a topping instead of my usual well-known peanut butter frosting. The rich moist chocolate with a gooey marshmallow chocolate topping was an instant hit with the teens. I have made these elegant easy-to-make Chocolate Cream Brownies several times since. My Chocolate Cream Brownies takes a total of forty minutes to prepare and this recipe serves sixteen.

Chocolate Cream Brownies

Bake a pan of plain brownies (your choice of brand) for thirty minutes at 350º.
While still hot spread a 7 oz jar of marshmallow cream on top and bake for five minutes. Sprinkle a 12 oz bag of semisweet chocolate chips on top of the melted marshmallow cream. Bake for five more minutes and smooth out the softened chocolate chips with a knife. Cool and serve. Store any leftover brownies in an airtight container!

Weekly tip: For chewy brownies always use two eggs. Also semisweet chocolate chips produce a creamier texture compared to unsweetened chocolate chips!

Dorcas Annette Walker is a published author, syndicated columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: dorcaswalker@twlakes.net For more recipes check out her Creative Mountain Cookin page at: www.dorcasannettewalker.com

Heavenly Peach Delight

Heavenly Peach Delight

Dorcas Annette Walker

This week I’m going to share with you my favorite peach dessert. It is a recipe that was passed to me from Granny a couple of years ago and without fail I make it at least once a summer when the peaches are ripe. I also make up a couple batches of fresh peach freezer jam every year to preserve summer days. One minister had his first taste of peach freezer jam at my table and instantly fell in love on the spot. He declared that my peach jam was good enough to drink. To his wife’s embarrassment he went from layering peach jam liberally on his rolls to eating spoonfuls of jam savoring each mouthful. It was the greatest compliment of my cooking that I have ever received.

Peaches are considered to be the Queen of the fruits and are second only to apples in popularity. Although the peach’s botanical name suggests that the peach is native to Persia, peaches originated in China and are mentioned as far back as the tenth century B.C. as the favored fruit of the emperors. The peach plays an important part in Chinese tradition and is symbolic of long life. The peach was brought to America in the sixteenth century and then on to England and France in the seventeenth century. In Queen Victoria’s day no meal was considered complete without a fresh peach presented on a fancy cotton napkin. Even though Thomas Jefferson had peach trees at Monticello, the United States did not begin commercial production of peaches until the nineteenth century. Although the southern states lead in commercial production, peaches are also produced in California, Michigan, and Colorado. China and Greece are the major peach producers outside the United States.

Peach trees are deciduous producing pink flowers in the early spring that form into fruit by late summer with red-brown seeds. While there are hundreds of different peach varieties basically there are only two types of peach trees; the freestones and the clingstones. Peach trees have a limited range as they have a chilling requirement and yet are not cold-hardy while being subject to insect pests and disease. The fruit has a short storage life and has to be kept in temperatures near 32F in a high-humidity atmosphere to preserve quality.

Peaches are delicious eaten fresh or sliced, sprinkled with sugar, and cream. While the fruit is safe to eat peach pits are poisonous. Peaches are also used in ice cream, pies, cobblers, shortcakes, preserves, and mixed fruit desserts. Fresh peaches contain antioxidant vitamins of A and C along with potassium and fiber.

My Heavenly Peach Delight is a must-have summer dessert. With its cream cheese filling sandwiched by a graham cracker crust on the bottom and topped with fresh peaches swimming in a clear peach glaze, each bite is a culinary delight. The Heavenly Peach Delight takes around thirty total minutes to prepare and this recipe serves sixteen.

Heavenly Peach Delight

Make a graham cracker crust in the bottom of a 9 x 12 baking dish by mixing together:
1 pkg graham crackers (crumbled)
1 stick margarine (melted)
1 tb sugar
Bake at 350º for ten minutes and cool.

Beat together with a mixer until smooth:
1 pkg (8 oz) cream cheese
1 c powdered sugar
1 (16 oz) cool whip
1 tsp vanilla
Layer over cooled graham cracker crust.

In a large saucepan bring to a boil until thick and clear:
1 c sugar
1 c water
3 tb cornstarch
Take off the stove and stir in until dissolved:
1 (3 oz) box of peach jello
Finish by folding in:
4 c peeled and sliced fresh peaches
Pour over the cream cheese filling. Chill in the refrigerator for a couple of hours before serving!

Weekly tip: To keep your refrigerator smelling fresh, place a box of baking soda (with the top removed) on a middle shelf. Replace twice a year!

Dorcas Annette Walker is a published author, syndicated columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: dorcaswalker@twlakes.net For more recipes check out her Creative Mountain Cookin page at: www.dorcasannettewalker.com

Tuna Noodle Casserole

Tune Noodle Casserole

Dorcas Annette Walker

I thought this week I’d balance out my dessert recipes with a main dish that I have made throughout the years without using a recipe. I discovered this easy-to-make version of the baked casserole as a newly-wed, while visiting out-of-state at a parsonage, and instantly fell in love. I always keep the ingredients on hand for my Tuna Noodle Casserole and have made this dish more than once when unexpected company showed up. When my daughter started cooking as a new bride, Dawn, loved this casserole so much that she made it several times a week. My poor son-in-law ate so many Tuna Noodle Casseroles that today he avoids any casserole with tuna in it. While I promise that you will love my Tuna Noodle Casserole, I would urge restraint in making it more than once a week.

There are eight species of the tuna fish with a range of different colors of flesh. Tuna are ocean-dwelling fish and are fast swimmers. They have been clocked at 45 mph. Several species are warm-blooded allowing them to survive in cooler water by raising their blood temperature above the water through muscular activity. Tuna is an important commercial fish, so much so that some species of tuna fisheries are being over-fished until some tuna fisheries are at the verge of collapse. Japan’s huge appetite for tuna has put them at the top- 17% of all the world’s tuna catch and consumption- with Taiwan in second place at 12%. Because of this wildlife campaigners warn that unless more rigid quotas are agreed on tuna may become commercially extinct. More quantities of tuna are entering the market from operations that raise tuna in net pens fed on a variety of bait fish that in return have accumulated metal from their diet causing high mercury levels. As a result the United States FDA issued guidelines of recommendations for eating tuna in March of 2004 for pregnant women, nursing mothers, and children.

Canned tuna was first produced in 1903 and quickly became popular in the United States as it is easy to prepare. Only Albacore “white meat tuna” can be legally sold in canned form here in the United States. Since tuna is caught at a great distance from where it is processed the tuna is pre-cooked for 45 minutes to three hours then cleaned, filleted, packaged into cans, and sealed. The second cooking of the tuna meat is carried out inside the cans for two to four hours to kill any bacteria at processing plants and labeled. While there still remains conflicting reports of dangerous levels of mercury in certain varieties of tuna, canned tuna is very high in protein and is a good source of omega-3 fatty acids. Many weight trainers’ diets use canned tuna as a prominent component.

My Tuna Noodle Casserole is a filling main dish comprised of creamy noodles interspersed with chunks of tuna topped by crunchy bread crumbs. Adding a green vegetable or a tossed salad quickly rounds out your meal. Preparation time for the Tuna Noodle Casserole is about thirty minutes and this recipe serves six.

Tuna Noodle Casserole

1 pkg (12 oz) noodles
1 can (10.5 oz) cream of mushroom soup
1 can (6 oz) tuna- drained
½ c milk
Cook the noodles in hot water with 1tsp salt until soft and drain. Stir in cream of mushroom soup, milk, and drained tuna. Heat the noodles on low until heated through. Garnish with a sprinkle of parmesan cheese, parsley flakes or fresh parsley, and toasted bread crumbs!

Toasted Bread Crumbs:
1 stick margarine
6 slices of bread (your choice)
While the noodles are cooking, melt the stick of margarine in a frying pan and crumble up the slices of bread. Stir until the bread crumbs are golden brown.

Weekly tip: To keep pasta from sticking when cooking add a tablespoon of cooking oil to the water, then run the pasta under hot water when draining!

Dorcas Annette Walker is a published author, syndicated columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: dorcaswalker@twlakes.net For more recipes check out her Creative Mountain Cookin page at: www.dorcasannettewalker.com