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2 • Holiday Decorating & Entertaining 2011 �• The Chronicle, Centralia/Chehalis, Wash. Thursday, Nov. 24, 2011

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Holiday Decorating & Entertaining 2011 • The Chronicle, Centralia/Chehalis, Wash. Thursday, Nov. 24, 2011• 3

After one Thanksgiving jam-packed with desserts, Charles Phoenix took it upon himself to create what has since been dubbed the turducken of holiday desserts.

“A year and a half ago, I was looking at the pile of trash filled with all these baked goods and thought, ‘we need to be more green, we’re wasting too many plates’,” says Phoenix, an author and pop-culture humorist with a taste for all things Americana. “So I ended up bak-ing our pies into the cakes and so that was how the cherpumpple was born.”

What exactly is the cherpumpple, you ask? It’s Phoenix’s three-layer piecake, which is made of an apple pie baked into a spice cake, a pumpkin pie in a yellow cake and a cherry pie in a white cake and covered in whipped cream frosting.

The super-dessert is as gigantic as it sounds, and at his family’s next Thanksgiving dinner, Phoenix presented it to his family. Their reaction? “They loved it, of course,” he says. “At first, they were a little horrified, but they realized it was delicious, and then it was completely gone.”

Since then, Phoenix’s triple-layer

phenomenon has caught on, with fans sending in photos and videos of their own attempts at baking the cherpump-ple. “The craziest one was a couple of pastry chefs who made versions that were absolutely beautiful, like picture perfect,” Phoenix says. “My version is a little drunk, a little ‘I Love Lucy’-style.”

One professional bakery that’s also

picked up on the piecake trend is Three Brothers Bakery in Houston. Janice Jucker, co-owner of the bakery with husband and fifth-generation baker Bobby Jucker, explains that they were approached by Greg Morago, an edi-tor at the Houston Chronicle, to create Phoenix’s dessert with a slight modifica-tion.

“We were named best mail-order pecan pie before Thanksgiving last year by Country Living [magazine],” Jucker explains. “Greg had heard about the cherpumpple and thought that pump-kin, apple and pecan would be the best combination instead and came to us. Things just kind of spiraled from there.”

While Bobby sat down and worked out the baking logistics, Janice helped smooth out a new name for their piecake: the pumpecapple. Coming in at a foot tall and weighing anywhere upward of 25 pounds, the first version was cut into large slices with the use of a machete. The Juckers also used a cream cheese frosting, drizzled the piecake in caramel and trimmed it with pecans. The article about the creation of the pumpecapple ran a few days before

Thanksgiving last year.“It was really just a joke to us,”

Jucker explains. “But we sold 15 in a day, and it was the day before Thanksgiving.”

A few months later, Three Brothers Bakery were featured on The Food Network’s “Outrageous Food” and have since added the pumpecapple to their list of regular baked goods. The Juckers are anticipating quite a few orders for the holidays. “For now, we’re trying to figure out how to ship them out,” Jucker says. “People from all over try to order it.”

For those brave enough to try and make their own piecake at home, Phoenix suggests baking the pies in advance and letting them cool over-night. The tip also applies once the pies have been baked into the cakes. Also, Phoenix encourages bakers to use extra frosting, to help keep the layers from collapsing.

“It’s a spectacle, a conversation piece,” Phoenix explains. “When you serve this, be prepared for some people to turn up their noses. But trust me, they’ll come to their senses within min-utes and beg for a piece.”

You Put the Pie Where?Remember the turducken? Piecakes are the next big thing – literally – in holiday mega foods by Daniela Garcia

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Holiday Crafting & BakingWitH kidsBy Jessica StrandChronicle Books (2011) $19.95This beautifully illustrated book gives a 360-degree view of how to get kids involved during the holidays. The easy-to-follow instructions are accompanied by stencils and templates to make them even more user-friendly. From autumn-inspired centerpieces, to Hanukkah, Christmas and Kwanzaa, and New Year’s celebrations, Jessica Strand offers simple but gorgeous projects to make each holiday special. The book includes a healthy dose of baked goods that double as decorations and gifts, for those who love to multitask. All projects are suitable for children age 7 or older, and some are appropriate for the little ones, as well.

Impress your guests and get the kids involved with two hot new books this seasonBy BETTINA CHANG

dollar origamiBy Won ParkThunder Bay Press (2011) $19.95Gifting cash for the holidays may seem a bit impersonal, so why not put a twist on it by folding that bill into something extraordinary? Won Park gives detailed step-by-step instructions and diagrams to make 10 intricate cre-ations out of the typical greenback. This includes the shockingly realistic crab and scorpion, playful penguin and camera, and the impressive double crane. Either

snag this book off the shelf in November to start practicing the ori-gami folds, or gift the book itself with a crisp new bill for practice. These dollar creations also can make for fun place settings at a kids’ table.

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cool Dish, no ice cream Maker requiredHow to make peppermint ice cream using only 3 ingredients – and no machinery by MaTTheW M. F. Miller

Growing up in the Midwest, there wasn’t a holiday that didn’t get a little merrier courtesy of a scoop of home-made ice cream. Aside from the Cool Whip-topped pumpkin variety, there wasn’t a pie baked in the twelve-month cycle that didn’t receive the hand-cranked a la mode treatment.

Christmas was no exception. Sure, 12 inches of snow blanketing the Iowa cornfields was enough to freeze your outsides, but has your tongue ever real-ly been too cold for ice cream? Really? On top of pecan pie? Nonsense.

Now that I have my own children, I try not to make ice cream the house-

hold staple it was in my youth. Since it’s not a regular occurrence (I prefer to see my feet when I look down) there’s really no way to justify buying and storing an ice cream maker to produce two to three batches a year. At least that’s what my wife tells me.

Thus came my inspiration for Easy Peppermint Ice Cream, a three-ingre-dient recipe for the creamiest, fluffiest, richest and – frankly – cheapest ice cream around. If peppermint isn’t your flavor, feel free to use any hard sugar candy in its place.

28 candy canes 2 cups half-and-half4 cups heavy whipping cream

easY PePPerMinTice creaMRecipe created by Matthew M. F. Miller Serves 12

1. Unwrap candy canes and place in a freezer bag. Seal bag and use a rolling pin to beat candy canes into tiny pieces. Pour candy cane bits into the bottom of an eight-quart freezer-safe container. 2. Pour whipping cream and half and half on top of candy cane bits. Stir until well mixed. Cover and refrigerate for 12 hours, stir-ring occasionally.3. Remove from fridge and stir until blended. Pour mixture into the bowl of an electric mixer. Whip until soft peaks begin to form.4. Place cream back into freezer safe container and freeze until setup, about 8 to 12 hours.

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DEPARTING FRIDAY, SATURDAY & SUNDAYSNOVEMBER 25 - DECEMBER 18, 2011

Duration: 1 1/2 hoursFARES: Adults $25 ~ Children $15 (3-16 years)

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FRIDAYS ~ 7:30pmSATURDAYS ~ 4:30 & 7:30 pmSUNDAYS ~ 4:30pm

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Saturday, Dec. 17th - 2:00 & 7:30 PMSunday, Dec. 18th - 1:00 & 5:30 PM

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Have Yourself a VeryChristmasVintage

Retro style is back in full force, but how well do you know your holiday decorations by decade?

By LINDSEY ROMAIN

Nostalgia is in vogue and nothing embodies nostalgia like the holiday season. But what exactly constitutes a

vintage Christmas? And, with all of this familiar influence, how well does anyone really know the eras from whence they came?

A quick flip through Susan Waggoner’s book “Have Yourself a Very Vintage Christmas: Crafts, Decorating Tips and Recipes, 1920s-1960s” (Stewart, Tabori & Chang, 2011) is a reminder that the idea of vintage can get lost in its respective decade. Perhaps the two most distinguishable decades in American Christmas style were the 1920s and the 1950s.

The 20s were about family, warmth and tradition, the 50s about adapting to the suburban lifestyle and utilizing new technology.

“To me, the big dividing line between those two decades was World War II,” Waggoner says. “It became way more flashy after the war.”

Indeed, 1920s décor placed a heavy influence on the idea of gathering together near an open fire, as demonstrated by Christmas cards from the time.

“It’s amazing to me how many cards had the fireplace as the focus and the tree to the side,” Waggoner says. “Every home had a fireplace and a mantel, and that was really more important than the tree. The fire was the source of warmth, the social center.”

Trees still had a presence, but without electricity, they relied more on sheer volume than glittering spectacle.

“And I don’t think people actually used candles as a source of light,” says Waggoner, noting the flammability would have turned most people away from that as an option.

silver-colored aluminum trees and bright, splashy colors were typical of a 50s Christmas.

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Instead, garland and cardboard ornaments filled the branches, and homemade villages took the place of presents under the tree.

For any curious decorator looking to create a 20s holiday theme, Waggoner suggests starting with the colonial elements like framed silhouettes and postcards.

As for the use of color, the 20s focused primarily on red, says Waggoner. Green was more of an accent than anything, while other colors were kept subdued.

By contrast, the 50s were all about bright, statement-making color explosions.

“For the first time, the public was offered ornaments in pink and aqua,” says Travis Smith, author of “Kitschmasland!: Christmas Décor from the 1950s to the 1970s” (Schiffer Publishing, 2008).

Silver-colored aluminum Christmas trees were also sprucing up the room, and light was becoming a prominent household staple.

“In the 20s, anyone with electricity would have had to plug their tree into the ceiling light fixture, but in the 50s everyone had electricity and it became more about outdoing your neighbor,” Waggoner says.

Blown-glass ornaments gained popularity in the 50s, as well as ornaments that looked “atomic.”

“You also saw the emergence of

plastic, which was a relatively new material,” Smith says. Suddenly, plastic light-up Santas and reindeer dotted lawns and living rooms, and imitation candles lined windowsills.

The bold palette of 50s design makes it a more popular look today, and online venues like eBay have become prime markets for those recreating vintage holiday looks. Waggoner, however, likes the challenge of the more traditional 20s theme, which can be recreated without tracking down pricey items in antique stores or online.

“Use some glitter glue and trace the lines of old postcards,” she suggests for a 20s Christmas craft. “Get the kids involved; homemade cellophane wreaths are an easy project to work on with them.”

Regardless of the era, a vintage Christmas is all about the spirit at the center of the holiday.

“Vintage is popular again because it evokes a nostalgia for simpler, more innocent times – when the world ran at a slower pace, and when holiday celebrations revolved around family and not having the latest gadget,” Smith says.

“For me, Christmas is just a time to look back and think, ‘Gosh, my life was so much easier,’” Waggoner says. “But there’s also something about old art that’s lush, wonderful and detailed.”

holiday pixies made of felt were typical of 50s Christmas décor. This set was made in Japan, while other varieties originated in Germany.

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8 • Holiday Decorating & Entertaining 2011 �• The Chronicle, Centralia/Chehalis, Wash. Thursday, Nov. 24, 2011 Holiday Decorating & Entertaining 2011 • The Chronicle, Centralia/Chehalis, Wash. Thursday, Nov. 24, 2011• 9

1. BakeIf you do not already have one (or three!) of these baking mats, move them to the top of your wish list. Cooking cleanup has never been so easy and they make the baking process seamless. No more chiseling baked marshmallow off your baking sheets and you often won't even need a spatula to transfer your cookies. Seriously, go buy one … now!Silpat non-stick baking matKitchen Collection, Centralia$24.99

2. ThankImpress the most generous of hosts with an amazing and functional work of art. Deliver it full of baked goods or loaded with all of your favorite things.

Handblown glass bowlCentral Glass Works, CentraliaStarting at $30

3. Wine & DineEntertain on a whim with these staples on hand. Simply add this strawberry cider to your favorite liquor and you will have a tasty libation in no time. Hungry visitors? Cook up a few of these divine pepperjack sausage links. They are amazing right off the barbecue or add them atop some pasta. Lattin's Cider Mill cider; Johnson's sausage linksVeggies, Chehalis$1.99; $5.99

4. DisplayEnsure that your food will look as good as it tastes with these cute pasta nests. Perfect presentation has never been so easy.The Pasta Shoppe petite pasta nests Deco Bridal & Gifts, Centralia$5.99

5. DecorateThis adorable gingerbread house looks sweet enough to eat. However, it's crafted out of felt so grab a sugar cookie to nibble and use this to add some whimsical decoration to �your �home �or �office. �The �snow �and �candy �covered �trees �are intended as ornaments, but can be used to create a splendid candy village.

Raz Imports gingerbread house and treeGreat Wolf Lodge Gift Shop, Grand Mound$24.99; $5.99

6. AccessorizeDress up your wardrobe with this beautiful silver necklace, reminiscent of jingle bells. It will add some sparkle to your outfit �and �guarantee �that �music �won't �be �the �only �thing �that is rockin' around the Christmas tree.Jewelry Max silver beaded necklaceCiao Bella, Chehalis$32

7. RelaxAfter the bustle of the holiday season is over, we all need some time to relax. Treat yourself or someone you love

to guilt-free ice cream and sherbet. This pomegranate effervescent bath soak and exfoliating sugar scrub are just what the doctor ordered. Enjoy these treats without counting calories!ME! bath soak and scrubThe Bath Depot, Centralia$8.50; $30

8. GiveOne of the best gifts is that of good health. Give someone on your list one more reason to drink water with this adorable bamboo water vessel. Kerplunk glass water bottleGood Health & Nutrition, Centralia$17.89

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My Christmas Tree, My Way

By CHERYL V. JACKSON

Pulling together a themed Christ-mas tree puts a personal touch on holiday decorating, and it doesn’t have to be a stressful task.

“You can theme a tree basically with one item,” says Bob Pranga, celebrity stylist and owner of Dr. Christmas in Los Angeles.

“If you do a beautiful red tree, the minute you put a picture of Judy Garland, or something symbolic of ‘The Wizard of Oz,’ all of a sudden it becomes a Wizard of Oz tree,” Pranga says. In the same manner, a soccer ball in the middle of a tree immediately gives it a sports theme, he says.

Pranga suggests choosing decorations as if casting a movie; start with a star ornament. “Theming your tree comes down to your focal point, your main thing, your star,” he says. “Then your co-star and your next favorite orna-ment; then feature players; and extras are basic round balls.”

One benefit of themed Christmas trees is that most people already have the items that can serve as ornaments, especially if that theme is a hobby.

Other themed items can be pur-chased inexpensively. Mix those with traditional ornaments, says Sarah Schlegel, decorating coordinator at

Bronner’s Christmas Wonderland in Frankenmuth, Mich. The store has designed trees with guitar, reptile, wed-ding cake and bunny themes.

She suggests choosing non-tradition-al tree toppers, stands and bases that match themes (a top hat works for a snowman tree); incorporating novelty lights in addition to regular tree lights to match your theme (tractor lights compliment a farm theme); and cluster-ing them so they don’t get lost in the trees.

For example, she says, a baseball/softball-themed tree might feature a baseball glove with baseball novelty lights in the palm, while a beach theme

could incorporate a pearl-bead garland or fish netting. “We once used a golf bag as the base/tree stand for a golf-themed tree,” Schlegel says.

Want to go for, say, a Harry Potter-themed tree? “The number one thing is to find a major element that symbolizes Harry Potter, whether it’s a Hogwarts sign or book or hat or even a picture, if framed and made your focal point. Or maybe the Sorting Hat,” Pranga says. “Then you can buy some elements. Maybe a Harry Potter ornament. Often, you can raid the Halloween ornament department.”

Supporting players, in this case, would be colored ornaments – maybe

Gryffindor house colors of scarlet and gold, or Slytherin colors of green and silver, he says. Basic glass ornaments would fill the empty spaces.

A bonus with this theme is that the following year, a couple of ornament substitutions transform it to a Twilight-themed tree, Pranga says.

TREE THEmE SuGGESTIONS

LOVE-PEACE-PIzzA TREE: Use large, themed items (pizza boxes, peace signs) as focal points and mix novelty lights with regular lights, such as pizza slice lights grouped in pizza boxes.

WINE ANd CHEESE TREE: Use a cork garland with berries, grape lights and wine and cheese ornaments. Place the base in an Old World-style cart.

FOOTBALL TREE: Use larger items, such as footballs, megaphones and goal posts crafted from PVC pipes as focal points.

FARmERS mARKET TREE: Decorate with produce ornaments; top with a straw hat and place the base in a bushel basket filled with produce ornaments and lights.

NORTH COuNTRY TREE: Place birch branches within the tree along with hunting and other northern-themed ornaments.

A personalized, themed tree is an easy way to think outside the decorations box this year

From top left, counterclockwise: Beach, farmer’s market and wedding cake trees at Bronner’s Christmas Wonderland; and Wizard of Oz tree from Dr. Christmas.

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If you still reach for a box of buttery-tasting crackers for the party cheese to rest on, you can find more appealing alternatives. Thanks to the cracker revival, you’re in for exciting new taste and texture sensations.

“It keeps getting more interesting. I see more shapes and more flavors [of crackers],” says Kara Nielsen, trendologist at the Center for Culinary Development in San Francisco.

This generation of rustic crackers features aromatic herbs, whole grains, crunchy nuts and seeds, and olive oil.

The ingredients speak to the fresh and healthy way you want to eat, according to Gail Cunningham, corporate executive chef at The Food Channel, a food marketing and trend company based in Springfield, Mo.

You can buy these rough-hewn crackers in the best gourmet stores – or you can let loose your creativity and make your own for a holiday gathering. Get ready for compliments and maybe some leftover cheese as guests clamor for unadorned crackers.

Here are some tips for starting:

ExPERImENT WITH INGREdIENTSReplace pistachio nuts with pumpkin seeds, or use dried rosemary instead of

cumin.

spread it ThinGive the party cheese the platform it truly deserves – a homemade cracker. They’re easy to make, taste great and there’s no frustrating packaging to try to open by Bev BenneTT

PROPORTION APPROPRIATELYBaking times depend on the

thickness of the dough, not the surface area of the cracker. Cut the cracker dough into small squares for use with cheese or into large thin sheets for prosciutto.

dO A TRIAL RuNBake a small batch as directed, and

cool. If the cracker bends instead of

snapping in half, roll the next batch thinner.

uSE TWO BAKING SHEETSArrange dough on one sheet while

the other is in the oven.

PREP IN AdVANCEMake the crackers a day or two in

advance if you prefer, but store in an airtight container to remain crisp.

PISTACHIO ANd SESAmE CRACKERS

1. In an electric-mixer bowl stir together 1 1/4 cups all-purpose flour, whole-wheat flour, sugar, salt, chile powder, cumin and paprika. Add oil and water and beat at medium speed for 30 seconds or until a soft dough comes together. Beat in sesame seeds and pistachio nuts. Remove dough from mixer and separate into four balls; let rest 30 minutes.

2. Lightly flour a work surface. Roll out one dough portion at a time to a large sheet less than 1/8-inch thick. Lightly sprinkle with sea salt. Cut into 16 to 18 crackers or shapes you prefer. Gently lift onto bak-ing sheet lined with parchment paper. Bake in preheated 400º F oven for 11 to 15 minutes. Start checking after 11 minutes; crackers should be golden brown on the edges and lightly browned in the center. Remove. Cool on wire rack. Makes about six dozen crackers. Note: Black sesame seeds are available in Asian sections of supermarkets.

1 1/4 cups all-purpose flour, plus extra for rolling dough

1 1/4 cups whole-wheat flour3 tablespoons sugar¾ teaspoon salt¼ teaspoon chipotle chile powder½ teaspoon ground cumin¼ teaspoon smoked paprika

1/3 cup olive oil (regular – not extra-virgin)1 cup warm water¼ cup black sesame seeds (see note)1 cup chopped, roasted, salted pistachio nuts

(about 1 1/3 cups whole)Coarse sea saltBrie, red grapes and/or other fruit.

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By LINdSEY ROmAIN

Holiday sweaters have become something of a kitschy novelty in recent years, with ugly Christmas sweater parties frequenting holiday calendars. Luckily, ugly sweater

parties aren’t the only way to get extended use from these Christmas gift staples.

“We all have a pile of sweaters in our closets that are outdated or have stains or snags that make them irrepa-rable,” says Heather Thoming, who runs WhipperBerry, a blog where she posts crafts and other creative project ideas. “Why not repurpose them to make an accessory for your wardrobe or other fun craft projects?”

The easy answer is to grab a needle and thread (or sewing machine) and turn these sweaters into quilts or pillowcases, but a little extra time and creativity can go a long way. Yarn from old sweaters is an easy workable material. It can be deconstructed and saved for future use or turned into felt and transformed into a brand new holiday decoration.

THE LONGEST YARNThe first step is to properly deconstruct a sweater. If the goal is to simply

preserve the yarn for later, start with the seams.“The key is to rip seams and not the yarn that was

actually used in the knitted fabric,” says Jared Flood, a Brooklyn, N.Y.-based knitwear designer, author and creator of Brooklyn Tweed, a blog that features his pat-terns and designs. “It's best to use a seam ripper and good light. Any rips in the yarn will mean your yarn will have that many breaks in it when you unravel each piece.”

Avoid collar areas covered in seams to prevent com-plication and frustration.

“I just cut a piece on the row below the neck open-ing and leave those few inches as waste,” Flood says. He then suggests winding the deconstructed yarn around the back of a chair or a yarn swift to get the kinks out. Soak it in warm water, then dry it with weights on the end to keep it straight.

IT FELT RIGHTTry “felting” the yarn. This is a simple process, and sometimes one that occurs by accident when sweaters are machine-washed in hot water.

sweater flowers, right, are an easy way to repurpose sweater material. The instructions (photos on left, text on opposite page) are simple and possibilities are endless.He

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olidayH Sweater reduxdON’T LET uGLY HOLIdAY SWEATERS HIdE IN YOuR CLOSET ALL YEAR – uPCYCLE THEm FOR BEAuTIFuL SWEATER CRAFTS


“Felting basically means that the sweater shrinks in hot water and the fibers become more tightly connected,” says Hester Burch, creator of Fun In the Making, a craft-inspiration blog. “This felted wool is then great to use in craft projects because the edges do not fray.”

REduCE, REuSE, uPCYCLESave preserved yarn for later, or cut felted yarn into holiday shapes that can be used for Christmas tree ornaments, as Burch instructs on her blog with a polar bear

ornament. She suggests drawing or print-ing a stencil and using a fine-point wash-able marker to trace it.

Add embellishments as desired, like beads for eyes or thread-embroidered smiles and features.

Thoming suggests making sweater flowers, which can be used as embellish-ments on sweater decoration projects or even as personal accessories (see below for instructions).

Heat

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hom

ing

How to make Sweater Flowers“Sweater flowers are a fantastic

way to dress up a fun hairdo or a Christmas package,” says Heather Thoming of WhipperBerry blog.

STEP 1: Deconstructing. Cut the sleeves of the sweater into 4- to 5- inch rounds

STEP 2: Sewing a basting stitch along the bottom of the sweater round, being sure to catch both layers.

STEP 3: Pull the thread while continuing the basting stitch, gather, and tie a knot to secure.

STEP 4: This should create a flower-like shape that can be further decorated with buttons or other fabrics.

OPTIONAL: Try adding these flowers to a sweater frame, which can be created by sewing segments of trimmed sweater around a pic-ture frame.

Sew Fun!

OTHER uPCYCLING PROJECTS:Popcorn ornamentsT-Shirt quiltBottle cap magnets

A quick search online will yield many images and directions.

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Casseroles are an omnipresent holiday staple, be it grandma’s chicken-stuffed cheese concoction or a fried-onion encrusted green bean favorite. But get-ting comfortable with a casserole recipe can make it a forgettable presence on a holiday dinner table.

“The best thing about casseroles is that you can be really creative,” says Stephanie Ashcraft, co-author of “200 Casseroles” (Gibbs Smith, 2011).

Here are some ways to concoct an attention-grabbing piece that guests can really sink their teeth into.

BreakFasT WiTh a TWisTBreakfast casseroles typically are egg

and cheese-filled, but Ashcraft suggests trying other varieties to start a holiday

party day right.“I love starting the day with a

blueberry French toast casserole and a sausage-hash brown breakfast bake,” she says.

Including spices like cinnamon, nutmeg and allspice is a way to sweeten up a breakfast casserole, according to Jennifer Bardell, who runs the cooking blog The Misadventures of Mrs. B.

a seasonal PunchAdding bursts of fresh seasonal ingre-

dients are a sure way to give any casse-role a flavor and texture boost.

“Try dried cranberries, pumpkin, sweet potatoes, even leftover turkey,” says Maryana Vollstedt, author of “The Big Book of Casseroles: 250 Recipes

for Serious Comfort Food” (Chronicle Books, 1999).

Ashcraft agrees. “Turkey and cran-berries are my favorite holiday ingredi-ents,” she says, also suggesting pecans as a way to add a surprising crunch to every bite.

Bardall uses squash, corn and green beans to thicken her recipes, and sug-gests frozen vegetables if your favorites are out of season.

“Stuffing can also be baked into a casserole,” she says, noting it’s safer to prepare stuffing outside of the bird to prevent contamination.

healThY BakesFor family members and other guests

focused on health and weight mainte-

nance this year, crafting a casserole that is both satisfying and health conscious can be achieved by keeping a watchful eye on ingredients.

“Remember that you can always sub-stitute low-sodium and low-fat products in the recipes,” says Ashcraft, who sug-gests plain yogurt instead of sour cream.

Vollstedt adds that managing and adjusting the amount of an ingredient can save room.

“Go easy on rich sauces,” she says, adding that sticking to local, fresh pro-duce is another way to reduce additives and sodium intake.

For a traditional green bean casserole done healthy, Bardall suggests sautéing mushrooms instead of using canned soup, and toasting onions instead of using the fried pre-packaged strips.

If a rich, decadent casserole is on your mind, try prepping two separate versions.

MinDFul TransPorTaTionOne thing that might get overlooked

with casseroles is the transport. Unless prepared at home, moving a casserole from place to place can be a messy endeavor, which can take away from the flavor and texture. Improper reheats can also ruin the dish.

“I bake my casseroles in a stone pan, cover it with aluminum foil and place it in an insulated rectangular food car-rier designed to carry a 9-by-13-inch stone pan,” says Ashcraft. “The stone pan retains heat longer than normal pans while the carrier holds the heat inside the bag, insuring hot food upon arrival.”

Vollstedt suggests wrapping pans in towels or newspaper for a less expensive means of insulation.

Get on a casseroleWhether hosting or attending, the casserole is a holiday mainstay. Turn the traditional up a notch with these innovative ideas by linDseY roMain

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BlueBerrY French ToasT casseroleServes 6

1. Place half the bread cubes in a greased 9-by-13-inch pan. Layer cream cheese cubes evenly over bread. Sprinkle blueberries over top. Cover with the remaining bread cubes.In a large bowl, whisk together the eggs, milk, vanilla and syrup. 2. Drizzle the egg mix-ture evenly over bread. Cover and refrigerate 2 hours or overnight; remove 30 minutes prior to baking. 3. Preheat oven to 350º F. Let casserole come to room temperature, then cover with aluminum foil and bake 30 minutes. Uncover and bake 25 to 30 minutes more, or until center is firm and top is golden brown. Lightly dust casserole with the powdered sugar. Serve with blueberry or maple syrup.

sausaGe–hash BroWn BreakFasT BakeServes 6 to 8

1. Spread the hash browns into the bottom of a greased 9-by-13-inch pan. Sprinkle cooked sausage and cheese over top.2. In a bowl, combine the eggs, milk, dry mustard, salt and pepper. Pour egg mixture evenly over sausage and hash browns. Cover and refrigerate 2 hours or overnight. Remove from refrigerator 20 minutes before baking. 3. Preheat oven to 350º F. 4. Cover with aluminum foil and bake for 30 minutes. Uncover and bake for 5 to 8 minutes more, or until center is set.

GranDMa’s YuMMY MasheD PoTaTo BakeServes 6 to 8

1. Preheat oven to 350º F. 2. Peel and shred the potatoes. Boil shredded potatoes in water for 10 minutes and drain. Stir into the potatoes the cheese, butter, soup, onion, pimientos and sour cream. 3. Spread the potato mixture into a greased 9-by-13-inch pan. Bake uncovered for 45 to 55 minutes, or until bubbly. Sprinkle the corn flakes or chips over top and bake 5 minutes more.

sWeeT PoTaTo casseroleServes 6 to 8

1. Preheat oven to 400º F. 2. Place the potatoes on a lightly greased 15-by-10-by-1-inch pan and bake for about 1 hour, or until tender; let cool to touch and then peel and mash the potatoes. With an electric mixer, beat the mashed potatoes, sugar, milk, butter, eggs, vanilla and salt at medium speed until smooth. Spoon the mixture into a greased 11-by-7-inch baking dish. 3. In a small bowl, combine the cornflakes, pecans, brown sugar and butter. Sprinkle the mixture diagonally over the casserole in rows 2 inches apart. Bake for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle alternate rows with mars-mallows; bake for 10 minutes more. Let stand 10 minutes before serving.

1 (20-ounce) loaf of bread, cubed1 (8-ounce) package cream cheese, cubed1 cup fresh or frozen blueberries12 eggs, beaten2 cups milk

1 teaspoon vanilla1 1⁄3 cups maple syrup Powdered sugarMaple or blueberry syrup

3 1⁄2 cups frozen shredded hash browns 1 pound sausage, browned and drained1 cup grated cheddar cheese6 eggs, beaten

3⁄4 cup milk 1 teaspoon dry mustard1⁄2 teaspoon salt 1-1⁄2 teaspoons black pepper

8 medium russet potatoes1 cup grated cheddar cheese1⁄4 cup butter or margarine, melted 1 (10.75-ounce) can cream of chicken soup, condensed

1⁄2 cup chopped onion 1 small jar diced pimientos, optional1 (16-ounce) container sour cream3⁄4 cup crushed corn flakes or potato chips

4 1⁄2 pounds sweet potatoes 1 cup sugar1⁄4 cup milk 1⁄2 cup butter, softened 2 large eggs1 teaspoon vanilla extract

1⁄4 teaspoon salt 1 1⁄4 cups cornflakes cereal, crushed 1⁄4 cup chopped pecans 1 tablespoon brown sugar1 tablespoon butter, melted1⁄2 cup miniature marshmallows

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Dickens Home TourChristmas Bazaar

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holiday gift guide

Documents

holiday season

houston chronicle

apple pie

turducken of holiday

cherry pie

pumpkin pie

phoenixs dessert

janice jucker