Alabama Heritage Cooking Contest

I again had the honor of being a judge for the Alabama Farmers Federation’s annual state Heritage Cooking Contest. This year the theme was cookies. When my friend, Kim Earwood, asked me to judge and told me I’d be sampling about 30+ different cookies, I thought I was dreaming! Cookies are probably my favorite thing to eat.

We tasted many delightful confections, but finally made the decision to award first place to Ms. Dawn East of Cherokee County and her Butter Pecan Bars. These are a perfect treat with the crisp autumn air we’ve been blessed with…early for us down here in the Heart of Dixie! Make some this weekend and your friends and family will think you are quite clever.

Butter Pecan Bars
1 18-oz box butter pecan cake mix
1 stick butter, melted
1 stick butter, softened
3 eggs
1 8-oz cream cheese, softened
1 1-lb box powdered sugar
1 ½ cups pecans, chopped and toasted

Preheat oven to 300. Mix together cake mix, 1 stick melted butter and 1 slightly beaten egg. Press into a greased and floured 9x13-inch baking dish. Beat cream cheese until smooth. Add softened butter, 2 eggs and sugar; mix well. Pour over cake mix layer. Top with pecans. Bake for 1 hour. Cool and cut into squares.

A song of satisfaction

We recently celebrated a birthday in the office. I brought in some Blueberry Lemon Squares, which happen to be one of my favorite things to make in the summer. Buttery shortbread, tart lemon and rich blueberries all sing together in delicious harmony! At the end of the day, there wasn't a crumb left. And I thought I heard an even greater chorus around me. Yes, the happy tummies of my co-workers were continuing to sing the Song of the Blueberry Lemon Squares! Joy, joy! Who knew a simple melange of butter, flour and sugar could transport one to such great heights?

Gentle reader, this is your lucky day. I am going to share this recipe with you so that you, too, can conduct a choir of buttery, sweet voices. You will spread joy, and you will come home with an empty dish.

Blueberry Lemon Squares
For the crust:
1 c butter, softened
1 c powdered sugar
1 tea. vanilla extract
2 c all-purpose flour
1/8 tea. salt

For the filling:
1/2 c sugar
3 Tbsp all-purpose flour
1 lemon (juice and zest)
1/8 tea. salt
3 eggs
2 c fresh (or frozen) unsweetend blueberries

Heat oven to 400 degrees.

To make the crust, coat 9-inch square baking dish with cooking spray. Use your mixer on low to beat together butter through vanilla until just fluffy. Add salt and flour and beat until mixture forms small crumbs. Press crumbs evenly over the bottom of the baking dish. Bake for 12-15 minutes or until lightly browned. Reduce oven to 350 degrees.

Meanwhile, make the filling. Use your mixer to whisk together sugar through salt and lemon zest. Add eggs and lemon juice, then whisk until smooth.

Spread blueberries in an even layer over crust. Pour the filling over the blueberries. Bake 30-40 minutes or until filling is puffed. Transfer to wire rack and cool completely. Cut into squares.

...do you hear the music yet?

Summer salads

As requested, here are recipes for two salads from the Independence Day celebration. These are great right now, because you don't go near a stove. Did anyone else see 102 on the thermometer this afternoon?

Watermelon-Tomato Salad
(From my friend, Rita, and her fabulous recipe vault! We doubled this recipe to serve 30.)

5 c watermelon cubes
1 1/2 lb tomatoes, cubed
3 t sugar
1 1/2 t salt
1 small red onion, thinly sliced
1/2 c red wine vinegar
1/4 c olive oil
crushed black pepper, to taste

Combine watermelon and tomatoes. Sprinkle with sugar and salt and let stand 5 minutes. Add onion, vinegar, oil and pepper. Toss to combine.


Fresh Corn and Avocado Salad
(This is what my Grandma calls "zernin'"--that is, you just guess how much should go in. I'll try to approximate, but all these ingredients are up to your own tastes. This amount served 30.)

9 ears sweet corn, cut off the cob
3 avocados, pitted and diced
4-5 tomatoes, diced
3 green onions, sliced
1-2 limes, juiced
salt, pepper and garlic powder to taste

Mix it all up and you're done! Yes, the corn is raw. Other tips when making this:
- Add the lime juice slowly and keep tasting. You don't want it to be too tart.
- Mix lightly and gently. Otherwise the avocado starts falling apart.
- Cilantro would be a nice addition; however, my family does not like this herb. Party poopers.

Bon appetit!