Category Archives: Art of Cooking – Recipes

Elva’s Brownie Recipe

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Here is the brownie recipe that some of our members have been asking for.  Sorry to take so long to get this on here.   Melissa

Crème de Menthe Brownies

Bottom Layer

1 c. sugar

½ c. butter (room temperature)

4 eggs, lightly beaten

1 c. all purpose flour

½ t. salt

1-16 oz. Hershey’s Chocolate Syrup (This is a metal can of Hershey’s syrup…do not substitute in any way…I did and it won’t work well at all).

1 t. vanilla

Cream butter & sugar, then add other ingredients in order listed. Mix well. Pour into greased 9X13 inch pan. Bake at 350* for 20- 25 minutes. Let cool completely.

Middle Layer

½ c. butter (room temperature)

2 c. powdered sugar

3 T. crème de menthe syrup

Cream butter, powdered sugar & crème de menthe well and spread over cooled brownies…let set.

Glaze

1 c. chocolate chips

6 T. butter

Softer butter in microwave, add chocolate chips & mix well. Let cool until it spread well. Spread over brownies & refrigerate until set.

Enjoy!

Elva M. Gentry

Retreat Recipes

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Following are the recipes for the 2 items I brought to retreat.  Several asked for me to send for these to be in the newsletter or on the site.  So I am sending.  I’m leaving it up to you if you want to include.  I know we are a painting chapter and not a cooking chapter so if you do not feel it needs to be added it is fine.

 

Caramel Popcorn (recipe from June Stelter)

1 1/2 bags white puffed popcorn (called white popcorn, looks like white cheetos)

2 sticks butter

1/2 cup white Karo syrup

1 cup packed brown sugar

1 teaspoon baking soda.

 

Spray a large flat pan and your spatula with a spray oil like “Pam.”  Spread the popcorn in the pan.  Preheat oven 250 degrees.  In a large sauce pan bring butter, Karo and brown sugar to a boil.  Boil 2 minutes.  Stir the whole time to keep from burning on the bottom.  Remove from heat and add soda.  Immediately pour over the puffed corn and stir to coat all.  Bake 45 minutes stirring every 15 minutes.  Spread on parchment paper and press with spatula to separate.  Cool and store in an airtight container.

 

Ranch Oyster Crackers

1 (1 oz.) package ranch dressing mix

1/2 teaspoon dried dill weed

1/4 cup vegetable oil

1/4 teaspoon lemon pepper (optional)

1/4 teaspoon garlic powder (optional)

5 cups oyster crackers (1 pkg.)

Preheat oven to 250 degrees.  In a large mixing bown, combine ranch dressing mix, dill weed, vegetable oil, lemon pepper, and garlic powder.  Mix well.  Add oyster crackers to the mixture and mix to coat the crackers.  pour the crackers onto a cookie sheet.  Bake for 15-20 minutes, stirring gently halfway through the baking time.

More Craft Show Information

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If you go to the craft show tab I have the 2010 info in blue and the 2009 in black so you can quickly tell the difference.

Hey miss Loretta, I’m sending the craft show dates for Williamson  County Parks and Recreation for 2010.

Hope your doing well.  See you at retreat.

Spring Into Spring Craft Show
Longview Recreation Center
2909 Commonwealth Drive
Spring Hill, TN 37174
Saturday, March 6th
9:00am – 4:00pm

Holiday Crafts Bazaar & Car Show
Ag Expo Center
Franklin, TN
Saturday, November 6th 9:00am – 4:00pm
Sunday, November 7th 12:00pm – 4:00pm

Art of Cooking – Recipe

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The winning recipe for the day…..

Hamburger Casserole
ingredients:
2c pasta of your choice
1# ground beef
1 med. chopped onion
can of cream of mushroom soup
lg. can chopped tomatoes
3/4tsp salt
1 tsp garlic
1# velveeta
1/2 bag spinach
 
Brown gr. beef & onion. Drain, add the rest of the ingredients.
Bake @ 350 degrees for 30 min. You may add shredded cheese or Durkee onion rings during last 5 min.
 

Peanut Butter Chewies – Cindy Moore

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Here it is….hope this helps!

 

Peanut Chews

 

Crust:

1 1/2 cups all purpose flour

2/3 c firmly packed brown sugar

1/2 tsp baking powder

1/2 tsp salt

1/4 tsp soda

1/2 cup margarine or butter softened

1 tsp vanilla

2 egg yolks

3 cups miniature marshmallows

 

Topping:

 

2/3 cup corn syrup

1/4 cup margarine or butter

2 tsp vanilla

12 oz pkg (2cups) peanut butter chips

2 cups rice crispies

2 cups salted dry roasted peanuts

 

Heat oven 350 degrees.  In large bowl, combine all crust ingredients except marshmallows until crumb mixture forms.  Press into an ungreased 9 x 13 pan.  Bake 12 to 15 minutes or until light brown.  Immediately sprinkle with marshmallows.  Return to oven for 1 or 2 minutes or until marshmallows just begin to puff.  Cool while preparing topping.  In large saucepan, heat corn syrup, margarine, vanilla and peanut butter chips just until melted and mixture is smooth stirring constantly.  Remove from heat and stir in cereal and nuts.  Immediately spoon warm topping over the marshmallows and spread to cover.  Chill, cut into bars.

 

Hope you enjoy them

Lemon Fudge – Wilene

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CREAMY LEMON FUDGE
 
1 1/2 TEASOONS  PLUS 1/2 CUP BUTTER, DIVIDED
1 PACKAGE (4.3 OZ) COOK AND SERVE LEMON PUDDING MIX
1/2 CUP MILK
3 3/4 CUPS CONFECTIONERS SUGAR
1 TEASPOON LEMON EXTRACT
 
LINE A 9 INCH SQUARE PAN WITH FOIL.  GREASE THE FOIL WITH 1 1/2 TEASPOONS BUTTER SET ASIDE
IN A LARGE HEAVY SAUCEPAN, COMBINE THE PUDDING MIX, MILK AND REMAINING BUTTER. COOK AND STIR OVER MEDIUM HEAT UNTIL THICKENED.  REMOVE FROM THE HEAT.
REMOVE FROM THE HEAT.  BEAT IN CONFECTIONERS SUGAR AND EXTRACT.  POUR INTO PREARED PAN, REFRIGERATE UNTIL SET.
USING FOIL, LIFT FUDGE OUT OF PAN.  DISCARD FOIL,  CUT FUDGE INTO 1 INCH SQUARES.  STORE IN THE REFRIGERATOR.  YIELDS ABOUT 1 1/2 POUNDS.
 
ENJOY
 
WM

Grape Salad – Elva G.

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Joyce,
The recipe is:
Grape salad
 
1 carton grapes, pulled and washed well & drain
1 can chunk pineapple
Beat until creamy the following:
1 8 oz. cream cheese
1  8 oz. carton sour cream 
1 tsp. butter nut flavoring
1 cup Splenda
Mix grape & pineapple in a large bowl…pour the cream cheese mixture over and mix well. Pour into pretty bowl and tope with pecans or English walnuts.
May also add bananas, strawberries or any other fruit you like.
Elva M. Gentry