Cauliflower, Brunswick stew in recipe requests

Cauliflower, Brunswick stew in recipe requests

December 21st, 2011 Jane Henegar in Life Entertainment

To Reach Us

Fare Exchange is a longtime meeting place for people who love to cook and love to eat. We welcome both your recipes and your requests. Be sure to include precise instructions for every recipe you send.

  • Mailing address: Jane Henegar, 913 Mount Olive Road, Lookout Mountain, GA 30750.
  • E-mail: janehenegar@gmail.com.
  • Fax: 423-668-5092.

Good holiday morning, my friends. Today there are many requests, and I can imagine you are mighty busy at your house, so I just may repeat them next week, when things are a little quieter.

We are hot on the trail of Brunswick stew as served at Smokey Bones Bar and Grill, Cauliflower Sronata, fried pickle sticks, the starter (just the starter recipe) for sourdough made with potato flakes, a breakfast casserole with sausage and cream of celery soup, and help with specifics on the healthy muffin printed here recently.

Libby Ivins of Riverside, R.I., asked for Smokey Bones' Brunswick stew.

The cauliflower recipe may have a misspelling, but that is how the requester recorded it, so hopefully someone can solve the puzzle. If so, Yeast of the Ridge will be most grateful. She's also the one who wants a recipe for fried pickle sticks.

A holiday breakfast featured an unusually creamy casserole, and all our reader knows is that this spicy casserole may be made with jalapenos or not and is bound together with cream of celery soup.

Carol Clark of Chickamauga, Ga., wrote that "to prepare the healthy muffins, presently I have a 12-ounce and a 6-ounce bag of Craisins in my pantry. Would you ask for specific amounts of Craisins, Cranberry Crunch Cereal and Raisin Nut Bran? I would love to make the muffins but don't want to waste ingredients."

Nancy Seale kept a sourdough starter for about a decade, a legacy from her mother in the 1980s, and now she would like to make the starter from scratch, "not the flour mixture but the potato flakes one."

And now to the recipes, which surely you'll be needing. An anonymous Exchanger with a Chattanooga postmark sent two cakes with apples.

Applesauce Cake

1/2 cup butter

1/2 cup brown sugar

1/2 cup granulated sugar

1 egg

1/2 teaspoon salt

2 cups flour

1/2 teaspoon baking soda

1 tablespoon cinnamon

1/4 teaspoon ginger

1/2 teaspoon ground cloves

1 can (16 ounces) applesauce

1 cup raisins

1 cup chopped nuts

Cream butter; add sugars, and cream together until light and fluffy. Add egg, and beat well. Add sifted dry ingredients alternately with applesauce to creamed mixture. Fold in raisins and nuts. Bake in a greased and floured 9- by 13-inch pan at 325 F for 50 to 60 minutes. Check at 40 minutes to make sure the cake is not already done.

Apple Pound Cake

1 cup applesauce

2 cups sugar

3 eggs

2 teaspoons vanilla extract

3 cups self-rising flour

1 teaspoon salt

1 teaspoon soda

1 cup finely chopped pecans

3 to 31/2 cups chopped raw apple (use an apple that holds together well, such as Granny Smith or Roman)

Mix applesauce, sugar, eggs and vanilla extract. Sift together flour, salt and soda. Add together. Fold in pecans and apples. Bake in a greased and floured tube pan in a preheated 350 F oven for 1 hour.

We'll move from apples to cranberries and an unusual baked version, from Linda Morris of Lookout Mountain.

Baked Cranberry Sauce

4 cups fresh cranberries

2 cups sugar

1/2 teaspoon ground cinnamon

1 (13-ounce) jar orange marmalade

2 tablespoons lemon juice

1 cup coarsely chopped walnuts (toasted)

Wash and drain cranberries; place in a large bowl. Combine sugar and cinnamon; add to cranberries, and mix well. Spoon into a 9-inch square pan. Cover with aluminum foil and bake at 350 F for 45 minutes. After baking, add orange marmalade, lemon juice and walnuts, mixing well. Store in refrigerator. Yield: 4 cups.

Aah, the smells and textures of these favorite dishes. And now it's your turn to take them from paper to table. May it be glorious, all the way around.