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Christmas Recipes: Apples, Sweet Potatoes And A Quick Breakfast Brunch

We are continuing our Christmas recipe series today with a couple of desserts and a quick breakfast.

Today’s recipes feature an Apple Caramel Pudding and a Sweet Tater Cheesecake. We also have a Farmer’s Omelet Casserole that’s easy to cook and would provide a hearty Christmas morning breakfast or brunch for everyone.

To submit your recipes to share with our readers, email them to news@northescambia.com.

Farmer’s Omelet Casserole
by Terri Brown

• 3 cups frozen cubed hash brown potatoes
• 1 cup chopped green pepper, divided
• 1/3 cup chopped onion
• 1 tablespoon oil
• 18 large eggs, beaten
• 2 1/3 cups chopped cooked ham
• 1 1/4 cups chopped tomato, divided
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper (coarse grind is best)
• 1 1/2 cups (6 oz) shredded Cheddar or Monterey Jack cheese

Cook potato, 3/4 cup green pepper and onion in oil in a large skillet over medium high heat, stirring constantly, 8 min. or until tender. Cool potatoes if preparing the night before. Combine potato mixture, eggs, ham, 1 cup tomato, salt and black pepper in a large bowl; stir well. Pour mixture into a lightly greased 13 x 9 inch baking dish. Bake, uncovered at 325 for 40 minutes or until golden. Top with remaining 1/4 cup green pepper and 1/4 cup tomato. Sprinkle evenly with cheese. Bake 5 more minutes until cheese melts.

Apple Caramel Pudding
by Janet Smith

• 1/4 cup flour
• 1 tsp. cinnamon
• 1/2 cup granulated sugar
• 1tsp salt
• 1 tsp baking powder
• 1/2 cup milk
• 1 1/2 cups chopped peeled apples

Combine first five ingredients; then add apples and milk. Blend thoroughly and pour into 8″ square pan.

Combine:

• 3/4 cup packed brown sugar
• 1/4 cup butter
• 3/4 cup boiling water

Mix sugar, boiling water and butter and pour over the batter already in pan. Bake
at 375 degree oven for 45 minutes. Seeve warm with ice cream or whipped cream. Very simple but rich dessert. Serves 4 to 6

Sweet Tater Cheesecake

• 4 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 4 large eggs
• 3 egg yolks
• 3 tablespoons flour
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1 cup whipping cream (cool whip will work if no cream handy)
• 1 1/2 cups sweet potatoes, mashed (NOT CANNED)

Graham Cracker-Pecan Crust

• 2 cups finely crushed graham cracker crumbs
• 1/2 cup melted butter
• 1/4 cup finely chopped pecans
• Preparation:
• Preheat oven to 425°.

Crust:
Combine crust ingredients thoroughly; press into a 10-inch springform pan.

Beat cream cheese, sugar, and eggs until smooth; beat in flour, cinnamon, and ginger. Beat cream and well-mashed sweet potatoes in on medium speed of a hand held mixer just until well-combined. Pour the batter into the prepared crust. Bake at 425° for 15 minutes; lower heat to 275° and bake 1 hour longer. Turn heat off and leave in the oven to cool for several hours, or cool on a wire rack. Serve with sweetened whipped cream or caramel sauce.

Molino Homemakers Turn Egg Cartons Into Ornaments

The ladies of the Molino Homemakers Club recently learned how to make Christmas ornaments out of egg cartons from member Frances Cheney.

The patterns were cut from egg cartons, and colorful green and red beads were place on straight pins and inserted into the egg carton pattern that was attached to a Styrofoam ball. Once the ball was covered, a hanger was placed on top.

Completed ornaments were taken home by members.

For more photos, click here.

Submitted photos by Terri Brown for NorthEscambia.com, click to enlarge.

Christmas Recipes: Red Velvet Cake, Holiday Dips

The holidays are a time when a lot of people head into the kitchen to cook for family and friends. Over the next few days, NorthEscambia.com will share some submitted holiday favorite recipes.

You just can’t go wrong with a red velvet cake, and we have a great recipe today from Shirley Boone. We also have a couple of dip recipes just in time for your Christmas entertaining — a black bean dip and a hot cream cheese dip.To submit your recipes to share with our readers, email them to news@northescambia.com.

Today’s recipes are from the Molino Homemakers Club.

Red Velvet Cake
by Shirley Boone

CAKE

• 1 ½ cups oil
• 1 tsp. vanilla
• 1 ½ cups sugar
• 2 ½ cups cake flour
• 2 eggs
• 2 tsp. cocoa
• 1 oz bottle red food coloring
• 1 tsp. baking soda
• 1 tsp. cider vinegar
• 1 tsp. salt
• 1 cup buttermilk

Mix oil and sugar together. Add eggs and beat well. Add food coloring. Add vinegar to buttermilk and pour into oil mixture. Add vanilla. In small bowl combine cake flour, cocoa, baking soda and salt. Mix with other ingredients until well blended. Pour into 9 inch greased and floured pans. Bake at 350 degrees. Two pans bake for 30-35 minutes, three pans bake for 20-25 minutes. Let cool 5 minutes and wrap in plastic wrap until cool.

ICING

• 8 oz. cream cheese, softened
• 1 box confectioners sugar
• 1 stick Parkay margarine, softened
• 1 cup chopped pecans
• 1 tsp. vanilla

Mix all together until creamed. Spread on cooled cake.

Black Bean Dip
by Mona Brown

• 2 cans black beans, drained
• 2 cans shoe peg corn, drained
• ½ bunch green onions, chopped
• Sprinkle of garlic powder
• Mix ½ cup olive oil, ½ cup apple cider vinegar and ½ cup sugar.

Place all ingredients in a bowl and mix together. Marinate for 24 hours. Drain and add 8 ounces of feta cheese. Serve with Scoops.

Hot Cream Cheese Dip
from the Molino Homemakers Club

• 8 oz cream cheese
• 8 oz sour cream
• 1 cup cooked crumbled bacon
• 3 stalks green onion diced
• 2 cups shredded cheddar cheese

Mix all ingredients and pour into a 9×9 glass pan or pie plate. Bake for 30 minutes at 350 degrees. Serve warm with Chicken in a Biscuit crackers.

Christmas Recipes: Sweet Potato Casserole, Cameo Cake

The holidays are a time when a lot of people head into the kitchen to cook for family and friends. Over the next few days, NorthEscambia.com will share some submitted holiday favorite recipes.

You can save your marshmallows for S’mores. Today, we are featuring a scrumptious sweet potato casserole with a traditional crunchy pecan topping. We are also featuring a Cameo cake. With white chocolate and plenty of cream cheese, this one is sure to be a family favorite this Christmas.

To submit your recipes to share with our readers, email them to news@northescambia.com.

Today’s recipes are from the Molino Homemakers Club.

Sweet Potato Casserole
by Terri Brown

• 3 cups sweet potatoes
• 1 heaping cup sugar
• 2 eggs
• ½ stick Parkay margarine
• 1 cup milk

Mash potatoes, add remaining ingredients mixing well. Pour into a greased 9 inch square pan.

• 1 cup chopped pecans
• 1 cup granulated brown sugar
• ½ cup plain flour
• ½ stick melted margarine

Mix ingredients. Sprinkle over potatoes. Bake 30-40 minutes at 325 degrees.

Cameo Cake With White Chocolate Frosting
by Mary Elizabeth Corley

CAKE

• 3-1/2 cups plain flour divided
• 1 cup chopped toasted pecans
• 2-1/4 cups granulated sugar
• 1-1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter (cut up, no substitutions)
• 3/4 cup water
• 4 ounces white chocolate squares, coarsely chopped
• 1-1/2 cups buttermilk
• 4 large eggs lightly beaten
• 1-1/2 tsp vanilla extract

Heat oven to 350 degrees. Grease and lightly flour three 9-inch round cake pans: tap out excess flour. Line bottoms with wax paper. Combine 1/2 cup flour and pecans in small bowl. Combine remaining 3 cups flour, granulated sugar, soda and salt in large bowl. Set both aside. Bring butter and water to a boil in medium saucepan, stirring occasionally until butter melts. Remove from heat. Stir in chocolate until melted. Stir in buttermilk, eggs and vanilla until blended. Gradually whisk chocolate mixture into dry ingredients until smooth: Fold in pecan mixture. Pour into prepared pans. Bake 30 to 35 minutes, until toothpick inserted in center of cake comes out clean. Cool in pans on wire racks 10 minutes. Unmold cakes onto racks and cool completely.

WHITE CHOCOLATE FROSTING

• 4 ounces white chocolate squares, coarsely chopped
• 8 ounce pkg. cream cheese, softened
• 3 ounce pkg. cream cheese, softened
• 5 Tablespoons unsalted butter or margarine, cut up
• 3 cups confections sugar, sifted
• 1-1/2 tsp vanilla extract
• 1 cup chopped pecans or
• Chopped toasted pecans for garnish

Microwave chocolate in small bowl on high 1-1/2 minutes until almost melted: Stir until smooth. Cool slightly 10 minutes. Beat cream cheese and butter in large mixing bowl on medium/high speed until light and fluffy. Beat in melted chocolate. Gradually add confectioner’s sugar and vanilla: beat scraping down sides of bowl with rubber spatula, until frosting is completely smooth: add pecans, refrigerate 1 hour until frosting is firm and spreadable.

Place cake layer on serving plate and spread with about 3/4 cup frosting: top with second adding frosting then third layer and sides of cake using all frosting. (Optional: Garnish with pecans around edge if desired.) Cover cake loosely and refrigerate overnight. (Can be made ahead. Wrap well and freeze up to 1 month. )

Ernest Ward Names Students Of The Month

Ernest Ward Middle School has named Haley Weaver, Denise Floyd and Tristan Brown (pictured L-R) as Students of the Month for December. Submitted photo for NorthEscambia.com photo, click to enlarge.

NHS Students Of The Month

Northview High School has named senior Tyler Garrett and freshman Anna Donald as students of the month for the month of December. Submitted photo for NorthEscambia.com, click to enlarge.

Century First Baptist Church Youth Spread Christmas Cheer

The Youth Department of Century First Baptist Church spent a recent Sunday afternoon spreading good cheer. Six teens stayed after the morning worship service and wrapped 34 gifts to be given to the children in Century’s Head Start Program.

“I was surprised at their organizational skills,” said Youth Leader Leslie Gonzalez. “Without any direction, each one of them took a job and this overwhelming task was completed in record time.”

For months the Century First Baptist Youth have collected empty toilet paper rolls and sugar free candy for a service project to benefit the Century Care Center. They stuffed the cardboard rolls with candy and wrapped them to look like giant pieces of candy. Afterward they walked the halls of Century Care Center and handed these out to residents, nurses and even a few visitors.

The Youth offered their thanks to chaperones Rene’ Bunch, Carrie Bryan and Cesar Gonzalez for their help and encouragement, and Kelly Gunter for her collection efforts for the Century Care Center candy project, and the entire congregation for their contributions toward the gifts and candy.

Have news from your church? Email your information to news@northescambia.com

Pictured: (Bottom, L-R) Emily Taylor, Kristen Gunter, (second row) Beverly Blackmon, Megan Bryan, Sara Grace Gunter and (top) Tristan Williams. Submitted photo for NorthEscambia.com, click to enlarge.

Featured Recipe: Best Ever Carrot Cake

This weekend’s featured recipe from Janet Tharpe is a “Best Ever Carrot Cake”, a 60 year old recipe with just the right amount of everything.

To print today’s “Just a Pinch” recipe column, you can click the image below to load a printable pdf with a recipe card.

Do you have a great Christmas recipe to share? Email it to news@northescambia.com

Santa Trades Sleigh For Fire Trucks In McDavid, Century

Santa traded in his sleigh Saturday for a big red fire truck as he visited many boys and girls in neighborhoods across North Escambia. Both the Century and McDavid volunteer fire departments gave the Jolly Old Elf a ride as he visited with dozens of children, listening carefully to those last minute wish lists.

Pictured: Santa travels through the McDavid area Saturday morning visiting with children. The McDavid Volunteer Fire Department has provided the Santa escorts for about 20 years. Submitted photos for NorthEscambia.com, click to enlarge.

Creative Gardening Gift Ideas

Still don’t have a Christmas present for your favorite gardener? Take heart, there is still plenty of time to find, or make, that perfect “green” gift.

Many gardeners don’t think of their landscapes as just plants in the ground. To the knowledgeable landscape designer, the landscape is a series of rooms; rooms that may require decoration.

Garden art can be anything from the whimsical garden gnomes, functional obelisks or metal sculptures.

Garden obelisks can serve many functions. In addition to providing interest during all four seasons, they can act as beautiful focal points in the garden. They can make your garden look as if it was designed by a professional.

In a flower garden, they provide support for plants such as climbing roses, flowering vines and many other climbers and twiners. In the edible garden, many types of fruits and vegetables, such as various types of beans, can be grown on obelisks.

Obelisks come in many different sizes and shapes. Common shapes include tall, rounded or oblong forms, rectangular forms, and pyramids. Most vining plants will take to any shape. Choose the shape that is pleasing to you and blends in with your garden design. Obelisks can be made from a variety of materials including cedar, copper and wrought iron.

Furthermore, if you are an avid recycler, there are plenty of materials just laying around that can be made into a functional obelisk with a minimum amount of skill and time. Take a look on the internet and you will find plenty of help in fashioning a home-made creation.

A “growing” trend is metal garden art. Metal garden art can be fun, playful or even classical. It can be used to create a focal point in the garden or to brighten up a dull spot. From small garden stakes, to colorful wall art, to sculptures small and large, the possibilities are endless. With so many materials to choose from and so many artists working in the field you will be sure to find at least one piece to add color and character to your yard.

Again, if you are an avid recycler, you will be able to find many pieces made from recycled metal. Recycled steel drums or tanks, discarded bicycle or tricycles, old car parts, these all provide the raw materials for the creative eco-artist.

Copper is widely used in metal garden art because it is beautiful, durable and adds elegance to any garden. If allowed to oxidize it will age gracefully to a natural weather worn green patina. It can also be preserved with a clear coating to maintain its bright, shiny look. Copper sculptures, wall art and garden stakes add a touch of class to any decor.

For a classic look add a bronze garden sculpture. Bronze sculptures have been around for thousands of years. They remain popular today because they are classic, timeless and will last for generations.

Whatever your taste, classic, contemporary or just playful, garden art will warm your heart even on the coldest winter day.

Theresa Friday is the Residential Horticulture Extension Agent for Santa Rosa County.

Submitted photos for NorthEscambia.com, click to enlarge.

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