Last-Minute Recipes

Christmas smells are in the air. Cinnamon, evergreen, vanilla, pumpkin, cranberry...the aromas are mouthwatering. Compliments of the Kathy Carlton Willis Communications authors and staff, these delightfully scrumptious tastings will be sure to tantalize the senses this season.

From the kitchen of Sandra Glahn

Author Sandra Glahn released Kona with Jonah and Frappe' with Philippians in 2009. These Bible studies are part of her Coffee Cup Series.

CHEESY BROCCOLI CASSEROLE
Serves 6

2 heads fresh broccoli
1 can cream of mushroom soup
1 c. grated sharp, cheddar cheese
1 t. dry minced onion
2 egg whites, well-beaten
1 c. mayonnaise
Salt and pepper to taste
Crushed potato chips

Cut flowers off broccoli. (You can shred the spears for slaw later). Chop broccoli flowers into bite-sized pieces. Microwave on high in 2 T. water for 3 minutes (or steam for 5 minutes on stove). Drain. Mix everything together except broccoli. Add broccoli and mix gently. Put in Pam-sprayed casserole (1-1/2 qt. size). Sprinkle with crushed potato chips. Bake at 350 for 20 to 30 minutes.


Virginia Smith’s Favorite Christmas Recipe

Virginia Smith's January 2010 release of Third Time's a Charm is the much anticipated conclusion of the Sister to Sister Series.

My grandmother made this every year before she passed away. I’ve continued the tradition.

Mono's Lemon Cake

3/4 cup oil
1 cup canned apricot nectar
4 eggs
1/2 cup sugar
1 Lemon cake mix

Combine ingredients with mixer. Pour into greased, floured Bundt pan. Bake at 350 for 25 minutes. Reduce heat to 325 for another 25 minutes. Turn hot cake onto cake stand and poke with toothpick. Pour on a mixture of:

1 1/2 cups powdered sugar
1/4 cup lemon juice

Cover with the cake stand lid and wrap tightly with several layers of plastic wrap. Let stand for 2-3 days before serving.


In the Kitchen with Kathy
Kathy Carlton Willis, owner of the same named communications firm, can’t get enough Christmas. She takes the star off the top of the tree and makes it shine in the lives of her clients all year long. They aspire to reflect the true star of Christmas, Jesus Christ, every day.

People think this is a puff of sweet potatoes—and try to debate me every time when I say it’s carrots!

Cafeteria Carrot Souffle'
Serves 8

2-3 15 oz cans sliced carrots, mixed or blended until mashed/pureed
1/2 cup melted butter (I melt in the microwave—use REAL butter)
1 cup white sugar (I use a tad less, this is SWEET)
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
small amount of spices of your choice (I use cinnamon)
3 eggs, beaten (I go ahead and beat this with a mixer so that it makes the casserole really pouf)
1 teaspoon confectioners' sugar for dusting

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).

2. Mix all ingredients except the confections’ sugar, and transfer to a 2-quart casserole dish.

3. Bake in preheated oven for 30-60 minutes (Recipe says 30 minutes, but because I puree the carrots, it takes longer to solidify in the oven.)

4. Sprinkle with confectioners' sugar, optional.


Ready, Set, Bake with Gina
With the hustle and bustle of the Christmas season, Gina Stinson, publicist assistant for KCWC, enjoys the special opportunity to spotlight fiction and non-fiction authors who reflect the light of the Savior all through the year.

These are fast becoming a favorite with family and friends....ooey, gooey goodness!

CARAMEL BARS

32 individually wrapped caramels, unwrapped (or you can use one package of caramel chips)
5 tablespoons heavy cream
1 cup all-purpose flour
1 cup rolled oats
3/4 cup brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, melted
1/2 cup semisweet chocolate chips
1/2 cup chopped walnuts

Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over low heat, melt together the caramels and heavy cream, stirring occasionally until smooth.

In a medium bowl, stir together the flour, oats, brown sugar, baking soda and salt. Stir in the melted butter until well blended. Press half of the mixture into the bottom of a 9x13 inch baking pan. Reserve the rest.

Bake the crust for 8 minutes in the preheated oven. Remove and sprinkle with chocolate chips and walnuts. Pour the caramel mixture over the top and then crumble the remaining crust mixture over everything.

Return to the oven and bake for an additional 12 minutes, or until the top is lightly toasted. Cut into squares while it is still warm.


Bon Appetit!

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