Peppermint Bark

Peppermint Bark
nonstick cooking spray
12 oz. bittersweet chocolate (I used Ghiardelli)
1 1/2 pounds white chocolate (also Ghiardelli - do not use chips)
1 package (7.5 oz) hard peppermint candies, unwrapped
1. Spray a 10 x 15 inch rimmed baking sheet with nonstick cooking spray; line with a piece of wax paper.
2. Crush candies: place candy in a doubled resealable plastic bag (one inside the other); seal and wrap in a kitchen towel (to prevent candy from ripping the bag). Use a meat mallet to crush into tiny pieces. Pass through a large sieve to separate crushed candy from fine powder (the powder is good to save and use in hot chocolate or ice cream).
3. Break apart the bittersweet choc. and place in a heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring until smooth, 4 to 6 minutes. Remove from heat. Transfer to prepared pan and spread almost to the edge with a spatula. Refrigerate 5 minutes until firm.
4. Melt white chocolate exactly as above. Spread on top of chilled bittersweet chocolate.
5. Sprinkle white choc. with crushed candy. Chill until firm, 20 to 30 minutes (no longer, as the candy will begin to soften). It will harden out of the fridge more.
6. Peel wax paper off. Break bark into desired sections.
Will stay good at room temp. in airtight container for up to 1 week.

Paige Willingham

Cowboy Stew

Cowboy Stew
2 lb. stew meat
1 can corn, drained
1 can cream style corn
1 large can sliced carrots, drained
1 onion, chopped
3 cans tomato sauce
3 potatoes skinned, cut into cubes
Season stew meat with garlic salt and pepper. Brown meat on all sides in a big pot. Place onions and water (enough water to cover meat) in the pot. Cook the meat for appx. 4 hours with the water and onion. You will have to add water periodically to keep enough in there (always enough to cover the meat). You can check the meat after 3 hours or so to see how it's coming. When it is getting tender, you can go ahead and add it to the rest.
While the meat has like 20 minutes left... add corn, carrots, potatoes, and tomato sauce in a separate pot. Incorporate ingredients well. When the stew meat is ready, add it to the vegetables. Be sure to include the water and onions. Let stew cook on medium heat until potatoes are fork tender. Stir occasionally. Usually takes another hour to get potatoes cooked. The meat will be close to falling apart. Add a few dashes of Worcestershire sauce and salt and pepper to taste.
This is really good served with big slices of sharp cheddar cheese and some cornbread.

Paige Willingham

Sweet Potato Casserole & Angel Food Cake

Sweet potato casserole:
- Peel then boil 5 whole medium sweet potatoes until fork tender.
- Mash them in beater and add:
1 can evaporated milk
1 1/2 tbsp. vanilla
1 stick melted butter
1 c. sugar
1/2 heaping tsp. nutmeg
1/2 teaspoon cinnamon
- When cool enough (not steaming anymore) add 3 eggs that have already been beaten well.
- Mix and pour into a 9x13 baking dish.
- Bake 30 minutes at 350
*topping
- 2 c. cornflakes
- 1/2 stick butter
- 1/3 c. brown sugar
- 1/2 c. chopped pecans
- Melt butter and sugar stovetop until pasty then take off heat and add flakes and pecans.
- Coat the top of the casserole and put back in the oven for 15 more minutes.


Angel Food Cake:
This cake is my grandmothers recipe. It is really moist unlike how angel food cakes can often be. It is a family favorite.
1 1/4 c. sifted cake flour
1/2 c. sugar
1 1/2 c. egg whites
1/2 tsp. salt
1 1/4 tsp. cream of tartar
1 tsp. vanilla
1/4 tsp. almond extract
1 1/3 c. sugar
- Measure cake flour, add 1/2 c. sugar, and sift together 4 times.
- Combine egg whites, salt, cream of tartar, vanilla, and almond extract in a large bowl.
- Beat until moist soft peaks form.
- Add the rest of the sugar in 4 additions, beating until blended each time.
- Add in flour mixture in 4 additions, folding in with a spoon each time - turn bowl often.
- Pour into an ungreased 10 in. tube pan.
- Bake for appx. 30 minutes at 375. Check around 25 minutes with a toothpick in the center to check when done.
- Cool cake upside down in the pan resting on a cake rack or coke bottle.

Icing
1/3 c. soft butter
1/8 tsp. salt
3 c. confectioners sugar
1/8 to 1/4 c. milk
1 1/2 tsp. vanilla
- With electric mixer at medium speed thoroughly mix butter with salt and 1 c. conf. sugar until light and fluffy.
- Add remaining sugar and milk alternately, beating until very smooth.
- Add vanilla and mix.
Ice when the cake has cooled.


Paige Willingham