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Home cookin' from the Senior Citizens Center

By DAWN HANKINS - dhankins@t-g.com
Posted 2/27/21

While Shelbyville-Bedford County Senior Citizens Center remains closed, a lot of interesting projects have continued to cultivate there since the pandemic. In addition to offering some yard sale items, the center recently pulled out its famous cookbook, "Home Cookin.'"...

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Home cookin' from the Senior Citizens Center

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While Shelbyville-Bedford County Senior Citizens Center remains closed, a lot of interesting projects have continued to cultivate there since the pandemic. In addition to offering some yard sale items, the center recently pulled out its famous cookbook, "Home Cookin.'"

SBCSC Director Sonia Miller said there are about 100 copies of that dessert-laden cookbook still available. She said this creation, which features recipes for everything from caramel cake to snicker doodles (who doesn't remember those from grandma's.)

Miller said this compilation demonstrates how there's a lot of activity and creativity within the local center, located at 111 JG Helton Dr.

"Home Cookin'" is available again for $10 each or 2 for $15.00, while they last. Please call the center at 684-0019 to make arrangements for curb side pick up. The board is hoping to reopen the center in early March, Miller advised.

Five-Flavored Pound Cake

Gladys Flack

3 C. sugar

2 sticks butter

1/2 C. oil

1 C. milk

3 C. plain flour

5 eggs, well beaten

1/2 tsp. baking powder

1 tsp. each of the following extracts: rum, butter, lemon, coconut and vanilla.

Cream butter, sugar. Add the rest of the ingredients. Cook in a buttered Bundt or sheath (sheet) cake pan 45 minutes or until done at 350 degrees.

Peanut Butter Fudge

Jo Mangrum

3 sticks butter

2 boxes confectioners sugar

1 tsp. vanilla

1 (12 oz.) jar peanut butter (style your choice)

Melt butter and peanut butter. Remove from heat and add vanilla. Mix with confectioners sugar until smooth. Put in a greased 9x13 pan or glass dish. Let set overnight. Cut into squares.

Pecan Pie Squares

Doris A. Smith

Yield: 70 squares

Crust:

3 C. flour

1/2 C. plus 2 Tbsp. sugar

3/4 C. butter, softened

1/2 tsp. salt

Filling:

4 eggs, lightly beaten

1 1/2 C. sugar

1 1/2 C. light corn syrup (or use 3/4 cup light and 3/4 cup dark)

3 Tbsp. butter, melted

1 1/2 tsp. vanilla

2 1/2 C. chopped pecans

Filling: Combine and mix eggs, corn syrup, melted butter, vanilla and pecans. Pour over baked layer, spreading evenly. Bake until filling is set, about 25 minutes. Cook and cut into 1 1/2-inch squares.

Mint Recipe

Jo Mangrum

Yield 80 mints

1 box confectioners sugar

1/2 stick butter

2 Tbsp. hot water (do not boil)

14 drops flavoring oil (candy oil)

food coloring as desired

granulated sugar

Cream butter, add sugar, then water. Add flavoring oil and food coloring. Mix well by hand. Roll into small balls the size of a marble and dip in granulated sugar. Press sugar ball down in your mold. Unmold at once onto wax paper. When candies have dried and hardened, remove any excess from the edges by breaking off. May be frozen.

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