Diane Clapp provided this recipe for Broccoli Salad that she created by combining several recipes. The recipe was requested by several in attendance at one of our Christmas Parties.
Diane’s Broccoli Salad
Yield: 6-8 servings
1-2 heads of broccoli – wash thoroughly and cut into small flowerets
6-8 slices of cooked bacon, crumbled
½ cup golden raisins (may use dried cranberries)
¼ cup sunflower kernels
1-2 cups shredded sharp cheddar cheese
½ cup chopped red onion (optional)
1 cup mayonnaise
2 Tablespoons white or apple cider vinegar
¼ cup sugar
Place broccoli crumbled bacon, sunflower kernels, raisins and onion (if using) in large bowl and mix. In small bowl, mix dressing, stirring well. Add to broccoli mixture tossing gently.
***You can prepare ingredients and keep separately until ready to use. Best to mix just before serving.
Alice Broome brought this casserole to our 2019 MG Class that was held at Petals from the Past on March 6. It was such a hit we asked Alice to share the recipe. Chilton County Master Gardener members always provide lunch for the class held at Petals from the Past.
1 can French style green beans 1 can yellow whole kernel corn 1 can Cream of Celery soup 1/2 c. sharp cheddar cheese, shredded 1/2 c. sour cream 1/2 c chopped onion 1/2 c. slivered almonds 1 roll Ritz crackers 1 stick butter
Drain liquid from beans and corn. Mix vegetables and spread in a greased dish (9″x9″). Mix soup, cheese, sour cream and chopped onion. Spread mixture over corn and beans (or mix 6 first ingredients together and spread in pan). Melt butter, crush crackers and mix with almonds. Sprinkle over casserole. Bake at 350 degrees for 45 minutes.
Linda brought these muffins to our first Master Gardener Class this year and everyone loved them. They are very much like Cypress Inn muffins. This is a large batch and the batter will last in the refrigerator for up to six weeks.
1 15 oz. box of Raisin Bran cereal 3 c. sugar 4 eggs 1 qt. buttermilk 5 c. self-rising flour 1 t. ground cinnamon 1 t. nutmeg 1 t. ground cloves 2 t. salt 1 c. vegetable oil 2 t. vanilla 1 c. chopped pecans
Preheat oven to 400 degrees. Mix dry ingredients together. Stir in remaining ingredients. Mix well. Fill greased or lined muffin tins 2/3 full. Bake for 12 minutes or until done.
Chilton County Master Gardeners baked muffins for the AMGA Fall Conference and this
Pumpkin /Blueberry muffin was a favorite.
1 1/2 c. self-rising flour
2/3 c. sugar
1/2 t. cinnamon
1/2 t. nutmeg
1/2 c. canned pumpkin
1/2 c. milk
1 egg, beaten
1/4 c. butter, melted
3/4 c. frozen blueberries
1/2 c. brown sugar (optional for topping)
Preheat oven to 400 degrees. Grease muffin pan or use paper baking cups in muffin pan. Stir ingredients together, spoon into muffin pan, sprinkle with brown sugar if desired. Bake for 20 minutes. Makes 12 regular size muffins. Recipe provided by Deb Pitts
This peach dessert was a hit at the recent Extension Support Personnel conference held in Chilton County. Linda Hays, a Chilton County Master Gardener, shared her recipe with us.
PEACHES AND CREAM DESSERT
8 oz. cream cheese
8 oz. can Sweetened Condensed Milk
12 oz. tub Cool Whip
4 c. fresh peaches, peeled and sliced
1 c sugar
4 oz. package peach Jello
1 c. water
4 Tbsp. corn starch
1 regular size package Pecan Sandies cookies
Mix 1 c. sugar with peaches and set aside (the juice it makes will be used in Jello mixture). Mix
cornstarch into 1 c. water in saucepan, stir until dissolved. Cook on medium, stirring constantly, until very thick. Then add Jello and juice from peaches (no more than 1 cup). Stir well, set aside to cool thoroughly. After Jello mixture is completely cooled, add peaches.
Combine softened cream cheese and sweetened condensed milk with hand mixer till creamy. Gently fold in Cool Whip.
Generously grease a 9×13 glass dish with softened butter. Crush cookies (reserving ½ c. of crumbs for top) and press well into bottom of the buttered dish. Layer 1/3 of the cream cheese mixture onto crumbs, then ½ of peach mixture, then 1/3 of cream cheese mixture, then remaining ½ of peach mixture, then remaining 1/3 of cream cheese mixture. You will have the crust, 3 layers of cream cheese mixture with 2 layers of the peach jello mixture in between. Sprinkle the top with reserved ½ c. of crushed Pecan Sandies cookies. Chill 2 hours or overnight. Must refrigerate leftovers.
YIELD 12-15 servings
Here’s another cake recipe that was requested at the 2018 May Plant Swap.
* 3 c. all-purpose flour
* 2 c. sugar
* 1 tsp. cinnamon
* 1 tsp. salt
* 1 tsp. baking soda
* 3 eggs, beaten
* 1 1/4 c. vegetable oil
* 1 1/2 tsp. vanilla extract
* 2 c. mashed bananas
* 1-8 oz. can crushed pineapple, undrained
* 2 c. toasted, chopped pecans, divided
Preheat oven to 350. Grease and flour 3 – 9” cake pans. Combine dry ingredients in a large bowl, add beaten eggs and oil; stir just until dry ingredients are thoroughly moistened. Do not beat. Stir in vanilla, pineapple, 1 cup of chopped pecans, and bananas. Spoon batter equally into prepared cake pans. Bake at 350* for 25-30 minutes or until done (toothpick stuck in middle comes out clean). Cool in pans for 10 minutes. Turn out onto paper towels spread on counter, cool completely before icing. Spread cream cheese Continue reading “Hummingbird Cake”→
Several Master Gardeners requested the recipe for Heavenly Cake, a sheet cake with pineapple, at our May Plant Swap.
1/2 total batter from a yellow cake mix, mixed according to box directions
(remainder can be made into cupcakes or a single layer for later)
1 – 3 oz. instant vanilla pudding
1 – 8 oz. cream cheese
2 cups cold milk- 15 oz. crushed pineapple, drained
1 large cool whip
1/2 cup chopped pecans, toasted
Grease and flour a 9″x 13″ pan. Preheat oven according to cake mix directions. Mix cake as directed on the package, pour approximately 1/2 batter into prepared pan. Decrease baking time as your cake will only be about 1/2 inch thick. Cool completely in pan. Blend pudding and cream cheese and milk (it will have some lumps). Pour over the cake and let set for 5 – 10 minutes. Spread pineapple over the pudding mixture. Spread cool whip over previous layers and sprinkle with nuts. Must be kept refrigerated.
Two MG’s provide similar recipes for these holiday treats: Russian Tea Cakes and Butterfinger Cookies. The Russian Tea Cakes are shaped in balls, have fewer nuts, and bake at a higher temperature while the Butterfinger Cookies are shaped into logs or “fingers”. Give either recipe a try and you will have cookies that melt in your mouth!
Butterfingers were served at the 2017 Christmas Home Tour open house at the Chilton Extension Office.
Russian Tea Cakes
1 c. butter or margarine, softened
1/2 c. powdered sugar
1 t. vanilla
2 1/4 c. all-purpose flour
3/4 c. finely chopped nuts
1/4 t. salt
Heat oven to 400 degrees.
Mix butter, 1/2 c. powdered sugar and vanilla. Stir in flour, nuts and salt until dough holds together.
Shape dough into 1-inch balls. place about 1 inch apart on ungreased cookie sheet.
Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet and cool slightly on wire rack.
Roll warm cookies in powdered sugar, cool. Roll in powdered sugar again.
This chicken casserole was a favorite at our Master Gardener Intern Class lunch.
1 medium chicken, cooked, deboned, and shredded
1 can French style green beans, drained
1 can shoepeg corn, drained
1 can diced water chesnuts, drained
1 can cream of celery soup
1 can cream of mushroom soup
1 small onion, chopped
1 8 oz. carton sour cream
1 box Uncle Ben’s Original Long Grain & Wild Rice, cooked & drained
1 package Ritz crackers, crushed
1 12 oz. package Swiss cheese*, shredded
1 stick butter
Mix chicken, green beans, corn, water chestnuts, celery soup, mushroom soup, chopped onion, sour cream, and rice. Coat a 9×13 casserole dish with cooking spray. Pour half of mixture into dish and top with half of shredded cheese. Add remaining mixture and top with rest of cheese. Melt butter and mix well with Ritz crackers, sprinkle over top of casserole. Bake at 350 degrees for 30-35 minutes.
**Mozzarella Cheese may be substituted for Swiss**