Seasonal Meals: Try One Of These Delicious Treats At Your Next Vacation Reunion – Franklin County Times
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THE LIFE OF FRANKLINâ
The holidays are Amy Dolan McCollum’s favorite time to be in the kitchen, cooking up seasonal dishes. Although some traditional dishes are still on the menu – “I guess the one thing I love most about the holidays is the traditions,” said McCollum – she is always trying the new craze that seems to be dominating the food scene in this moment: the charcuterie board.
âI’m sharing my Christmas tree board in memory of my grandmother Dorothy Dolan,â McCollum explained. âGrandma has had a Christmas tree farm in the community of East Franklin for many years. I definitely miss the opportunity to go and cut a fresh tree on his farm. His take on the charcuterie board includes a bit of a chill to cut some of those heavier holiday treats – broccoli florets, snow peas, sliced ââpeppers, dill pickles, red and green grapes, and raspberries – as well as meats and cheeses and accompanied by a dip.
Of course, there are a few family-friendly recipes that are must-have for Thanksgiving, including Mom’s Dressing and Rachel’s Sweet Potato Casserole. Apple cake with brown sugar frosting is a great dessert option to tempt everyone with a sweet tooth. Speaking of sweets, the McCollum family is also craving a few Christmas must-haves: Aunt Doris’ chocolate candies, Froot Loop candies, and, for Christmas morning, homemade chocolate sauce and cookies.
CHARCUTERIE TREE
Ingredients
- Meats and cheeses: pepperoni, sliced ââstring cheese for snow and sliced ââcheddar and provolone for stars and snowflakes
- Products: broccoli florets, snow peas, red and green peppers, dill pickles, red and green grapes and raspberries
- Crabs: pretzel sticks and crackers, on the side
- Equipment: Olives, ranch dip, mixed nuts
- Garnish: rosemary
Instructions
- Start at the bottom of the board with the pretzel stems for the tree trunk.
- Progress by layering the ingredients by alternating colors.
- Use a star-shaped cookie cutter to make the tree with the cheese.
- When you’re done, place the sliced ââstring cheese around the bottom for the snow.
- Ruck the rosemary in the sides to add texture to the tree.
- Serve with a marshmallow fruit dip.
MARSHMALLOW FRUIT DIP
Ingredients
- 8 ounce block of cream cheese
- Large container of marshmallow cream
- Optional: 1/2 cup brown sugar
Instructions: Mix the ingredients until creamy.
NOTE: I like to add the 1/2 cup of brown sugar. Make sure all the lumps are out of the brown sugar.
CHOCOLATE SAUCE
Ingredients
- 2 cups whole or 2% milk
- 3/4 cups of sugar
- 4 TB flour
- 3 TB. Cocoa
- 2 TB. Butter
Instructions
- Mix the sugar, flour and cocoa. Whisk together to remove lumps.
- In a heavy-bottomed saucepan, heat the milk and butter until boiling.
- Stir in the dry ingredients.
- Remove from the heat as soon as the ingredients are mixed and there are no more lumps. Make sure to stir constantly!
- If you like a thinner sauce, you can add more milk.
- Serve on hot cookies.
SOUTHERN COOKIES
Ingredients
- 2 cups of self-rising flour (I use White Lily)
- 3/4 cup Crisco Shortening
- 3/4 cup buttermilk or whole milk
- 2 TB melted butter
Instructions
- Heat the oven to 475 degrees.
- Place the flour in a large bowl.
- Using a cookie cutter or fork, work the shortening into flour until the crumbs are the size of peas.
- Add milk.
- Stir with a large spoon until the flour is moistened.
- Turn the dough onto a lightly floured surface.
- Gently roll the dough with a floured rolling pin to 1 inch thick.
- Cut out cookies using a 2-inch flour cookie cutter or the edge of a mug.
- Place cookies on a baking sheet with edges touching.
- Reform the shortcrust pastry to make additional cookies.
- Bake for 8 to 10 minutes or until golden brown.
- Remove from the oven. Brush the top with butter.
AUNTE DORIS CHOCOLATE CANDY
Ingredients
- 24 ounces almond rind – chocolate or vanilla
- 1 1/2 cups dry roasted salted peanuts
- 1 1/2 cup mini marshmallows
Instructions
- Melt chocolate in a microwave-safe dish. Stir frequently until melted. Does not burn.
- Add the peanuts and stir until all the peanuts are well covered.
- Add marshmallows. Stir until completely covered.
- Make sure to add the marshmallows last so that the chocolate cools and does not melt them.
- Place miniature cupcake wrappers.
NOTE: Ideal to pack in cans and give as a gift!
FROOT LOOP CANDIES
This Froot Loop candy recipe was given to me by Martha Pace, a longtime teacher at Russellville Elementary School. She died in the 2011 tornado. She always had a Christmas party for us and made this delicious candy. Christmas is not the same without him.
Ingredients
- 24 ounces white almond rind
- 1 cup of Froot Loops
- 1 cup dry roasted salted peanuts
- 1 cup of mini marshmallows
Instructions
- Melt chocolate in a microwave-safe dish.
- Stir frequently until melted. Does not burn.
- Add the peanuts and cereals and stir until all the peanuts and cereals are well coated.
- Add marshmallows. Stir until completely covered.
- Make sure to add the marshmallows last so that the chocolate cools and does not melt them.
- Place miniature cupcake wrappers.
NOTE: Ideal to pack in cans and give as a gift!
APPLE AND SPICE CAKE WITH CASSONADE ICING
Ingredients
For the cake:
- 4 medium Honeycrisp apples, peeled and cut into 1-inch pieces (about 1 1/2 lb)
- 2 cups of sugar
- 1/2 cup canola oil
- 2 large eggs, room temperature
- 2 tbsp. vanilla extract
- 2 cups all-purpose flour
- 1 TB pumpkin pie spice
- 2 tbsp. baking powder
- 1 C. salt
- 1/2 cup buttermilk
- 1 1/2 cups chopped walnuts, toasted
For the icing:
- 8 ounces cream cheese, softened
- 1/2 cup butter, softened
- 1 cup of icing sugar
- 1 cup packed brown sugar
- 1 1/2 tsp. vanilla extract
- 1 C. pumpkin pie spice
- 1 1/2 cups chopped pecans, toasted
Instructions
- Preheat the oven to 350 degrees.
- Line the bottom of two greased 9-inch round pans with parchment paper. Grease parchment paper.
- Place apples in a food processor; pulse until finely chopped.
- In a large bowl, beat the sugar, oil, eggs and vanilla until blended.
- In another bowl, whisk together the flour, pie spices, baking powder and salt
- Gradually fold the dry mixture into the sugar mixture, alternating with the buttermilk.
- Stir in the apples and pecans.
- Transfer to the prepared molds.
- Bake in preheated oven until toothpick inserted in center comes out clean, 35 to 40 minutes.
- Let cool in molds 10 minutes before placing on wire racks.
- Remove the paper. Cool completely.
- In large bowl, beat cream cheese, butter, sugars, vanilla and pie spices until smooth.
- Spread frosting between layers and on top and sides of cake.
- Gently press pecans into frosting on top of cake.
- Refrigerate any uneaten cake right away.
MAMA’S CHICKEN AND VINAIGRETTE
Ingredients
- 1 deep fryer, cooked, boneless and cut into small pieces (reserve the broth)
- 1/2 cup mayonnaise
- 1/2 cup chopped onion
- 4 eggs, divided use
- 8 TB melted butter
- 2 1/2 cups reserved chicken broth
- 1 pkg. Pepperidge Farm Cornbread Stuffing Mix
- 1 cup of milk
- 1 can condensed cream of chicken soup
Instructions
- Combine chicken, mayonnaise and chopped onion and set aside.
- Combine two eggs, melted butter, chicken broth and cornbread stuffing mix and set aside.
- In a small bowl, lightly beat the two remaining eggs and milk.
- Spray large casserole dish with nonstick cooking spray.
- At the bottom of the dish, spread half of the stuffing mixture
- Layer over the chicken mixture.
- Add the second layer of stuffing mixture.
- Pour the egg and milk mixture over the top layer of the stuffing mixture.
- Refrigerate overnight.
- Preheat the oven to 350 degrees.
- Spread the cream of chicken soup on top of the casserole dish and bake for 45 minutes.
NOTE: If you don’t have time to boil and prepare a whole chicken, you can substitute it with canned chicken breasts and chicken broth.
SWEET POTATO CASSEROLE
Ingredients
For the casserole dish:
- 2 40 ounces. cans of yams, drained and mashed
- 1/2 to 1 cup of sugar
- 1/2 cup butter
- 2 eggs, lightly beaten
- 1 C. vanilla
- 1/3 cup of milk
For garnish :
- 1 1/2 cup brown sugar
- 1/3 cup flour
- 1/2 cup butter, melted
- marshmallows
- pecan nuts
Instructions:
- Mix all the ingredients for the casserole dish and pour into a casserole dish.
- Mix the first three ingredients for the filling and pour over the casserole dish.
- Bake 25 minutes at 350 degrees.
- Garnish with marshmallows and pecans and cook until golden brown.
SAUSAGE WHEELS
Ingredients
- 2 tubes of croissant dough
- 1 lb bulk pork sausage
- 8 ounces cream cheese, softened, divided
Instructions
- Heat a large skillet over medium-high heat.
- Cook and stir the sausages in the hot pan until golden brown and crumbly, about 10 minutes.
- Drain and discard the fat.
- Spread the dough from a packet of croissants on a work surface and pinch the perforations together to create a single sheet of dough.
- Spread half of the cream cheese on the pastry sheet, leaving a 1/2 inch margin all around.
- Sprinkle half of the cooked sausage evenly over the cream cheese.
- Roll the dough into a log, starting with a long edge.
- Wrap the log in plastic wrap or parchment paper.
- Repeat the steps to make a second roll.
- Refrigerate rolls for at least an hour.
- Preheat the oven to 375 degrees.
- Unwrap the rolls and cut each into 1/2-inch-thick slices. Place the slices on a baking sheet.
- Bake in preheated oven until mills are golden brown, 10-15 minutes.
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