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East Central Library Hosts 17th Annual Holiday Cooking Contest Winners

The 17th Annual East Central Public Library cooking contest was held recently by the Friends of the Library. The popular contest featured cash prizes for contestants that submitted entries and recipes of their best holiday treats for judging.

Winners of the contest, in four divisions were (recipe link in blue):

Grand prize; Beth Hobdy with Jack Frosty Lemon Freeze
School Class winner; Mrs. Hodges/Ms. Couch 2nd grade with
Adult Sweets; 1st - Daphne Clary, 2nd - Miriam Robinson, 3rd - Rochelle Jeffcoat
Adult Treats; 1st - Beth Hobdy, 2nd - Cherie Chesser, 3rd - Diane Watson
Youth; 1st - Cierra Martin, 2nd - Brooklyn Benefield
Children; 1st - Sarah Couch, 2nd Sallie & Sarah Warren, 3rd - Kendall Ballard

As in the past, the library Friends gave cash prizes donated by local financial institutions and businesses. The grand prize winner received $100. First, Second and Third place prizes also received cash prizes.

For more information about the contest, contact the Friends at 588-6263. See the slide-show here...

Pictured are children and youth winners; left to right with branch manager Helen Barlow are Mrs. Deedy Couch, Brooklyn Benefield, Cierra Martin and in front, Sarah Couch and Kendal Ballard.

Adult winners, left to right with branch manager Helen Barlow, are Grand Prize winner Beth Hobdy, 1st Treats - Hope Clary, mother of 1st place Sweets winner Daphne Clary, 2nd Treats - Cherie Chesser, and 3rd Treats - Dianna Watson.

JACK FROSTY LEMON FREEZE - Beth Hobdy - Grand Prize

1 stick plus 2 tbsp. margarine, divided - 2/3 c. freshly squeezed lemon juice

1 c. pecans, finely chopped - 1 (8 oz.) pkg. cream cheese

1 1/2 c. vanilla wafers, finely crumbled - 1 c. confectioner's sugar

6 tbsp. cornstarch - 1 tsp. lemon flavoring

1 1/2 cups sugar - 1 tsp. lemon zest

1/2 tsp. salt - 1 (12 oz.) container whipped topping

1 1/4 c. water - fresh mint, lemon zest, & whipped

2 tsp. lemon rind, grated - topping for garnish

Few drops yellow food coloring

Combine the stick of melted margarine, pecans, and vanilla wafer crumbs with a pastry blender until it is the texture of cornmeal. Pat into the bottom of 9 x 13-inch pan. Bake at 375 degrees for 7 minutes at 375 degrees in an oven that has not been preheated.

Combine cornstarch, sugar, salt, and water. Heat in a saucepan on top of the stove until it boils. Reduce heat to low and continue to cook until thickened. Remove from stove and add remaining 2 tbsp. margarine and lemon rind. Add a few drops of yellow food coloring. Set aside to cool. When cooled, add lemon juice and stir until smooth in texture. Set aside.

Beat cream cheese, confectioner's sugar, lemon flavoring, and lemon zest with a mixer until smooth. Fold in whipped topping and spread over the cooled crumb layer. Place in the freezer for about 1 hour. Spread lemon sauce on the top and return to freezer until ready to serve. Cut into small squares and garnish with whipped topping, mint, and lemon zest. Yield: 12-16 servings.

STUFFED SANTA MUSHROOMS - Beth Hobdy

12 whole fresh mushrooms - 1/4 c. grated Parmesean cheese

1 tbsp. vegetable oil - 1/4 tsp. ground black pepper

1 tbsp. minced garlic - 1/4 tsp. onion powder

1 (8 oz.) package cream cheese, softened - 1/4 tsp. ground cayenne pepper

1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.

2. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture had disappeared, taking care not to burn garlic. Set aside to cool.

3. When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesean cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.

4. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

RICE KRISPY SNOWMAN - Ms Hodges/Ms Couch 2^nd grade class

1 stick of butter

2 - 10oz packages of marshmallows

12 c. of Rice Krispy Cereal

Decorations (fruit roll-ups, whoppers, peppermint, icing, gumdrops, twizzlers)

Melt butter and marshmallows in microwave on high for three minutes. Add cereal. Shape into snowman and decorate as desired.

WHITE CHOCOLATE CRANBERRY COOKIES - Daphne Clary

1 c. butter, softened - pinch of salt

1 c. light brown sugar - 2 1/2 c. quick cooking oats

1 large egg - 2 c. dried cranberries

1/2 c. milk - 1 (11 oz) bag white chocolate morsels

2 c. all-purpose flour

1/2 tsp. baking soda

Preheat oven to 350 degrees. Line cookie sheet with parchment paper. In a bowl, beat sugar and butter at medium speed until creamy. Add egg and milk; combine well. In medium bowl, combine flour, baking soda, and salt. Gradually add to butter mixture, beating well until combined. Stir in oats, cranberries and morsels. Drop by tbsp. onto prepared baking sheet. Bake 12 - 14 minutes or until lightly brown. Let cool 2 minutes. Remove to wire rack and cool completely.

HUMMINGBIRD CAKE - Cierra Martin

3 c. all purpose flour - 1 c. vegetable oil or applesauce

1 tsp. baking soda - 1 1/2 tsp. vanilla extract

1 tsp. salt - 1 (8 oz) can crushed pineapple (un-drained)

2 c. sugar - 1 c. chopped pecans

1 tbsp. ground cinnamon -- 2 c. chopped bananas

3 large eggs

For Topping:

Cream cheese icing

1/2 c. chopped pecans

Food coloring

Combine the flour, soda, salt, sugar and cinnamon in a big bowl. Add eggs and oil, stirring (but NOT beating) until the dry ingredients are moistened. Gently stir in vanilla, bananas, pineapple and nuts.

Pour batter into greased and floured square cake pans and bake at 350 degrees until cooked through. Cool at least 20 minutes in pans and remove to cool completely on a wire rack.

Meanwhile, mix cream cheese frosting with desired food coloring. Once cool, cut the cake into squares and decorate with frosting and sprinkle with the remaining pecans.

Rice Krispy Wreath - Sarah Couch

3 tbsp. butter

1 package regular marshmallows

6 cups Rice Krispies

Melt butter and marshmallows by heating for 3 minutes in the microwave. Stir until smooth, then add cereal. Stir until well coated. Press or mold into shape. Cook, cut, and serve.