To Barbara Winter of Bruce, food preparation is all about the
presentation. Looking through recipes in magazines which had
accompanying photographs caught her eye and made her more aware of how
to make food look. She says that you can take small things in your
pantry to make your food look pretty.
To Barbara Winter of Bruce, food preparation is all about the presentation. Looking through recipes in magazines which had accompanying photographs caught her eye and made her more aware of how to make food look. She says that you can take small things in your pantry to make your food look pretty.
Her favorite thing to make is party/finger food. She loves to make food for receptions and showers, and recently enjoyed preparing for the Red Hat Club’s meeting she hosted in December.
Barbara’s nieces--Tracy Liles, Dawn Jeter and Paula Ashcroft--call her “Aunt Martha” (after Martha Stewart), and they have asked her to do a cookbook, which she plans to, saying it’s now a “work in progress.”
A collector of cookbooks and crystal, she gets recipes from the internet and newspapers, as well as magazines.
Holiday family traditions are important to her and favorites that she prepares for Thanksgiving and Christmas at her mother’s are Orange Slice Candy Cake, and a broccoli and rice casserole.
She also enjoys making candy at Christmas and her influence was her sister, Betty Crawford, who began making candy when her children were young.
A favorite dish that she takes for church events is chicken salad and says her secret ingredients are Hellman’s mayonnaise and homemade sweet pickles. She loves to make soup in the winter time, but cooks all the time, year round, so husband Jimmy and son J.J., who are not picky eaters, enjoy that.
Barbara’s passion is trying new recipes, but loves to add her personal touch. Her pet peeve is for a recipe not to turn out.
1 lb. ground pork sausage
2 cups biscuit mix
1/2 cup finely chopped pecans
1 (8 oz.) package pitted dates, chopped
Combine all ingredients: stir wells, and shape into 1-inch balls. Place on lightly greased baking sheets. Bake at 350° for 20 minutes or until browned. Serve warm or at room temperature. Yield: 4 1/2 dozen. Prep: 19 minutes. Cook: 20 minutes.
Dill and Sour Cream Potato Salad
3 lbs. unpeeled baby red potatoes (new potatoes)
2/3 cup Hellman’s mayonnaise
1 cup sour cream
1 Tbsp. fresh dill or 1 tsp. dried dill
2 tsp. chopped fresh parsley
salt and pepper
Put potatoes in a large pan, cover with water, and boil until tender. Drain, and cut into bite-sized pieces, leaving skins on. Combine remaining ingredients in large bowl. Add hot potatoes, and mix until well coated. Refrigerate overnight before serving. Garnish with bacon bits and chives if desired. Serves 8.
Sweet Onion Tartlets
4 Tbsp. butter
1 Vidalia onion or other sweet onion, diced, about 3 cups
1 box (15 oz.) refrigerated pie crust
3 large eggs
1 1/3 cups half-and-half
1 (1.3 oz.) envelope golden onion soup mix (recommended: Lipton)
1 Tbsp. fine herbs
1/2 cup shredded Monterey Jack cheese
Preheat oven to 325°. Melt butter in large frying pan over medium heat. Add onions and cook until golden brown. Set aside to cool. Unroll pie dough one at a time. Use a 2 1/2” round cutter and cut as many rounds as possible (about 14-16), reserving scraps, repeat with second pie dough. Gather together scrap dough and cut out as many rounds as needed to make 36 in total. Fit dough rounds into cups of mini muffin pan. Place in oven and bake 10-12 minutes. Remove and set aside. In a small bowl, whisk together eggs, half-and-half, golden onion soup mix, and fine herbs. Set aside. Divide onions among tartlet shells, about 1/2 tsp. each. Top each with 1/2 tsp. of cheese. Stir egg mixture and fill tartlets. Bake for 45-50 minutes.
Orange Pecan Scones
2 cups self-rising flour
1/2 cup sugar
2 tsp. grated orange rind
1/3 cup butter
1/2 cup buttermilk
1/4 cup fresh orange juice
1/2 cup chopped pecans
1 tsp. vanilla extract
Combine flour, sugar and orange rind. Cut butter into flour mixture until crumbly. Add buttermilk, orange juice, pecans and vanilla, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead 3 or 4 times. Divide dough into four portions. Pat each portion into a circle and place on a lightly greased baking sheet. Cut each circle into 8 wedges; sprinkle with sugar. Bake in 425° oven for 12-14 minutes or until golden brown. Yield: 36 scones.
Lemon Poppy Seed Bread
3 cups all purpose flour
1 1/2 tsp. salt
1 1/2 tsp. baking powder
1 1/2 tsp. poppy seeds
2 1/2 cups white sugar
1 1/8 cups vegetable oil
1 1/2 cups milk
1 1/2 tsp. vanilla extract
1 1/2 tsp. lemon extract
1/4 cup orange juice
3/4 cup white sugar
1/2 tsp. lemon extract
Preheat oven to 350°. Grease mini loaf pans. In large mixing bowl, stir together flour, salt, baking powder, poppy seeds, and 2 1/2 cups sugar. Add eggs, milk, oil, vanilla and lemon extract; mix until smooth, about one minute. Pour batter evenly into prepared pans. Bake for approximately 45 minutes or until tests done. Cool loaves in pans 10 minutes then remove to wire rack to cool. Combine orange juice and 3/4 cup sugar and lemon extract; stir well. Pour this mixture over loaves while it is still hot. Allow loaves to cool before serving. Makes 12 mini loaves.
1 8 oz. cream cheese, softened
1/2 cup unsalted butter, softened
Beat together until smooth.
In deep mixing bowl, beat the following until stiff:
1 cup whipping cream
1/2 tsp. cream of tartar
1/2 cup powdered sugar
1 tsp. vanilla
When stiff, add the cream cheese and butter mixture. Add 12 oz. container of Cool Whip and beat until smooth. Refrigerate.
Sparkling Raspberry Tea
2 cups cold brewed tea
2 cups raspberry juice, chilled
2 cups sparkling water, chilled
Mix all ingredients. Serve over ice. Garnish with raspberries, lime or lemon slices and fresh mint if desired.