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WEDNESDAY, JANUARY 24, 2007
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Roxie Young, left, event chairwoman Kay Chandler, Sue Stancil and Jan Abercrombie with some of the dishes for the 14th annual Bean Dinner. The Pilot Club of Decatur is sponsoring the Saturday event, which is from 11 a.m. to 2 p.m., and Meals on Wheels is cooking the food. The hat, foreground, decorated in dried beans and silk roses, is given each year to the chairwoman of the dinner.
Daily photo by Jonathan Palmer
Roxie Young, left, event chairwoman Kay Chandler, Sue Stancil and Jan Abercrombie with some of the dishes for the 14th annual Bean Dinner. The Pilot Club of Decatur is sponsoring the Saturday event, which is from 11 a.m. to 2 p.m., and Meals on Wheels is cooking the food. The hat, foreground, decorated in dried beans and silk roses, is given each year to the chairwoman of the dinner.

Decatur Pilot Club spills the beans about desserts

By Patrice Stewart
pstewart@decaturdaily.com· 340-2446

Pilot Club of Decatur members know that beans are nutritious, filling, inexpensive and easy to cook in big pots for large groups.

But they are aware that it’s their heavenly homemade desserts that draw crowds to their annual fundraiser.

You can choose from Great Northern or pinto beans Saturday when you sample your favorite dessert during the service club’s 14th annual Bean Dinner from 11 a.m. to 2 p.m. at Central United Methodist Church.

Will it be Kentucky Derby Pie, Italian Cream Cake, Coconut Cake, Pecan Pie, Orange Cake or something with a lemon or cherry flavor?

All 40 members will bring three desserts each, so you’ll have a good selection, said chairwoman Kay Chandler, and you can take some home from the bake sale table.

Your dinner, this year all prepared by Meals on Wheels cooks, also will include slaw, country-style potatoes and cornbread.

Now back to the desserts. Pilot Club of Decatur members, who have published three cookbooks, share some of their favorite recipes for sweets:

Kentucky Derby Pie

1 recipe pastry for single crust pie

3 eggs, slightly beaten

3/4 cup corn syrup

3 tablespoons granulated sugar

3 tablespoons brown sugar

3 tablespoons butter

1 teaspoon vanilla

1/8 teaspoon salt

1/2 cup finely chopped pecans

1/3 cup bourbon

1 6-ounce package semi-sweet chocolate pieces

11/2 cups pecan halves

Prepare pastry for single crust pie and set aside. For filling, in a large bowl combine eggs, corn syrup, sugars, butter, vanilla and salt. Mix well. Stir in chopped pecans and bourbon. Pat chocolate pieces in bottom of pastry shell. Pour filling on top of chocolate pieces. Arrange pecan halves on top of filling.

Bake in a 350-degree oven for about 1 hour or until knife inserted near center comes out clean. You may need to cover edges of crust with foil for the last 30 minutes to prevent overbrowning.

Lemon Pie

1 graham cracker crust

2 8-ounce cartons low-fat lemon yogurt

1 package lemon Jell-O

1 carton Cool Whip

Combine lemon yogurt and lemon Jell-O (dry granules). Mix well. Fold in Cool Whip and pour into graham cracker crust. Chill for several hours.

Cherry Crunch

2 sticks real butter, melted

1/2 teaspoon lemon juice

1 16-ounce carton Cool Whip

8 ounces cream cheese

2 cans cherry pie filling

2 cups plain or self-rising flour

2 cups confectioners’ sugar

11/2 cups pecans, chopped

Mix butter, flour and pecans together with hands and press into a 9x13x2-inch Pyrex pan. Bake at 350 degrees for 15 to 20 minutes. Mix lemon juice, confectioners’ sugar and cream cheese with a mixer until smooth. Fold in Cool Whip. Spread over cooled crust. Top with pie filling. Chill 1 hour before serving.

Glazed Orange Cake

1 cup butter or margarine

2 cups sugar

1/2 teaspoon vanilla

2 tablespoons orange rind, grated

3/4 cup sweet milk

5 eggs

3 cups cake flour

1 tablespoon baking powder

Pinch of salt

Butter and flour a 10-inch tube pan. Cream butter and sugar. Add vanilla and orange rind. Add eggs, one at a time. Sift flour, baking powder and salt together. Add alternately to cream mixture with milk, ending with flour. Bake 1 hour at 350 degrees until top of cake springs back when touched. Cool 2 minutes and glaze with the following recipe.

Glaze:

1/4 cup butter or margarine

2/3 cup sugar

1/3 cup orange juice

Mix all ingredients together in a small saucepan over low heat until sugar is dissolved. Pour over cake before removing from pan.

Buttermilk Pie

11/2 cups sugar

2 tablespoons flour

1 stick margarine, room temperature

3 eggs

1/2 cup buttermilk

1 teaspoon vanilla

Mix the first three ingredients. Beat eggs separately and add to mixture, one at a time. Add buttermilk and vanilla. Pour into an unbaked pie shell and bake for about 50 minutes at 325 degrees or until a toothpick inserted comes out clean.

Cherry Chocolate Cake

1 package devils food cake mix

3 eggs

1 21-ounce can cherry fruit pie filling

Combine cake mix, eggs and fruit filling. Mix until well blended. Pour into greased and floured Bundt pan. Bake at 350 degrees for 35 to 45 minutes until cake springs back when touched. Cool in pan 25 minutes. Turn out on plate and cool completely. Frost.

Frosting:

1 cup sugar goes under frosting, not cake

5 tablespoons butter

1/3 cup milk

1 6-ounce package semi-sweet chocolate pieces

Combine sugar, butter and milk. Bring to a boil, stirring constantly, and cook 1 minute. Remove from heat. Stir in chocolate pieces until melted and smooth. Spread over cake.

Sour Cream Spice Cake

(SUITABLE FOR DIABETICS)

1/3 cup margarine

3 tablespoons granulated brown sugar replacement

2 eggs

2 teaspoons cinnamon

1 teaspoon ground cloves

1 teaspoon nutmeg

2 cups all-purpose flour, sifted

1 teaspoon baking powder

11/4 teaspoons baking soda

1/2 teaspoon salt

1/2 cup water

1 cup sour cream

1/2 cup raisins

1/4 cup walnuts, chopped

Preheat oven to 350 degrees. Grease and flour a 9x13-inch pan. Cream together the margarine and sugar replacement. Add eggs and beat well. Beat in cinnamon, cloves and nutmeg. Sift together the flour, baking soda, baking powder and salt. Sift into the creamed mixture alternately with the water.

Stir in the sour cream, raisins and nuts. Pour into prepared pan and bake for 30 to 35 minutes. Let cool. Makes 18 servings.

If you go

What: Pilot Club of Decatur’s 14th annual Bean Dinner

When: Saturday, 11 a.m. to 2 p.m.

Where: Central United Methodist Church fellowship hall, 618 Jackson St. SE.

Admission: $6 for adults, $3 for children; takeouts available; call chairwoman Kay Chandler, 214-8551, for orders of 10 or more to be delivered

Benefits: This dinner and a March 17 golf tournament will raise funds for Pilot projects such as Project Lifesaver identification bracelets for those with brain disorders and the Brainminder program in schools. The new Brainminder puppets will entertain Saturday, and there will be an opportunity to win door prizes and $100.

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