Historical Newspapers of South Carolina

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CONTACT US THEY SAID IT \jyjiy lrYVJl U O - LENORE HERS HEY: “Do give books — religious or Story ideas? Questions? Comments? otherwise — for Christmas. They’re never E-mail us at gamecockmixeditor@hotmail.com fattening, seldom sinful and permanently personal.” COMPILED BY MEG MOORE The taste of melt-in-your-mouth cookies fresh from the oven, the en rapturing aroma of a pie baking, the tins of peanut-butter fudge — the family that celebrates together feasts together. When every holiday is marked by the changing of M&M colors, it is no surprise that we place such a prominent, tradition-fueled emphasis on seasonal sweets. Most relish the winter holidays as a time to indulge, to forget about diets and food pyramids — at least at the dessert table. Whether reminiscing about Grandma’s made-from-scratch brownies or looking forward to this year’s bevy of treats, fresh-baked goods play an integral part in our memories and expectations for the season. Although nothing beats home-cooked goodies, baking and taking your own sweets home for the holidays can only improve your standing with Santa. Turning out top-notch treats doesn’t have to be a culinary mis adventure, though. With a few easy-to-follow recipes in your reper toire, you too can make desserts worthy of Martha Stewart’s magazine. Tis the Season Sugar Cookies MAKES ABOUT TWO DOZEN WHAT YOU’LL NEED: 2 cups all-purpose flour - -» 1/4 teaspoon salt 1/2 teaspoon baking soda 1/4 teaspoon ground nutmeg 1/2 cup butter / 3/4 cup white sugar f 1/2 cup sour cream WHAT TO DO: V 1. Preheat oven to 350 F. ■ * 2. Combine flour, baking soda, salt and nutmeg. fr 3. Blend sugar and butter. Mix in sour cream. 4. Add the dry ingredients to the mixture. 5. Chill the dough for 1 hour. Relax. Watch TV. 6. Roll the dough into a 1/2-inch-thick sheet on a sugared, floured surface. 7. Pull out the holiday cookie cutters and work your shape-making magic. 8. Place the cutouts on an 8-inch-by-10-inch cookie sheet and bake for 8 to 10 9. Let cool and then get creative with sprinkles and icing. Taste, Of course, improves with added sparkle. Jingle Bell Banana Bread MAKES 16 SERVINGS (TWO LOAVES) WHAT YOU’LL NEED: 11/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup white sugar 2 eggs, beaten 1/4 cup butter, melted 3 bananas, mashed f I I < Pilgrim’s No-Sugar-Added Pumpkin Pie MAKES EIGHT SERVINGS (ONE PIE) WHAT YOU’LL NEED: 19-inch store-bought piecrust 115-ounce can pumpkin puree 1/2 cup dry milk powder 1/3 cup granulated artificial sweetener 2 1/2 teaspoons pumpkin pie spice 1/4 teaspoon nutmeg 1/4 teaspoon salt 11/2 cups water 2 eggs WHAT TO DO: 1. Preheat the oven to 425 F. 2. Blend pumpkin puree, artificial sweetener, eggs, salt, pumpkin pie spice, water and instant milk. Mix until creamy. 3. Pour mixture into piecrust. Sprinkle nutmeg on top. 4. Bake at 425 Ffor 13 to 15 minutes. Then switch the temperature to 350 F and bake for another 40 to 45 minutes. Remove and let cool. Serve at the family Thanksgiving feast and shock Grandma with your mad cooking skills.