Heart Sisters publish second Union Baptist cookbook

Dec. 04, 2012 @ 05:26 PM

The Heart Sisters have published  “Give Thanks Unto The Lord, II” Cookbook. The 378-page cookbook will benefit upcoming outreach and missions for 2013. 

Union Baptist church members, family and friends have contributed more than 300 tried and true recipes in this second edition. The cost is $20 per book. All recipes include complete nutritional information and will be excellent Christmas gifts. 

To order by mail, send a check for $23.00 to Union Baptist Church, 4312 Old Pageland Monroe Road, Monroe, NC 28112.

Here is a small sampling:

Honey Cheese Ball


1/4 cup Sue Bee Honey

16 oz. cream cheese

8 oz. shredded sharp cheddar cheese

4.5 oz. diced jalapeno peppers

8 slices bacon cooked and crumbled

4 to 6 green onions, chopped


Mix all ingredients in a bowl and roll into a ball. Refrigerate over night. Serve with your favorite crackers. Makes 19 servings.


Sparkling Punch


2 liters Ginger Ale

46 oz. white grape juice


Mix together and chill. Add crushed ice if you like. Makes 31 servings.


Coconut Pecan Rolls


11 oz. refrigerated bread sticks

1 tbsp. sugar

1/2 tsp. ground cinnamon

2/3 coconut pecan frosting

1/3 chopped pecans


Combine sugar and cinnamon. Remove breadstick dough from tube (Do not unroll). Cut eight slices with serrated knife. Dip both sides of each slice in cinnamon and sugar. Place in 9-inch round baking pan. Spread with frosting and sprinkle with pecans. Bake 350 degrees for 25 to 30 minutes or until golden brown. Makes eight rolls.


Refrigerator Rolls

1 package dry yeast

1/2 cup lukewarm water

1/2 cup sugar

1/2 cup shortening

1 egg, beaten

2 cups warm water

1 1/2 tsp. salt

8 cups all-purpose flour, sifted

Directions: Dissolve the yeast in the 1/2 cup water. Cream the shortening and sugar. Add the beaten egg, water, salt and yeast. Stir. Add flour and mix well. Put in large greased bowl and grease top of dough. Cover and put in the refrigerator. When ready to use, take out as much dough as needed. Knead and shape into rolls. Put in greased pan. Let rise until doubled in size. Bake at 450 degrees for 12 to 15 minutes. This can be kept in the refrigerator and used as needed for a week or more.


Black Walnut Pound Cake


2 sticks of butter

1/2 cup shortening

3 cups all-purpose flour

3 cups sugar

1/2 cup milk

1 cup sour cream

1 tsp. vanilla flavoring

1 tsp. black walnut flavoring

5 eggs

1/2 tsp. baking powder

1 cup black walnuts, chopped.

3 oz. cream cheese

1/2 stick margarine

1 tsp. black walnut flavoring

16 oz. powdered sugar


Cream sugar, shortening and butter together. Add eggs one at a time mixing well after each addition. Add sour cream and mix. Alternate dry ingredients with milk after sifting flour and baking powder together. Add flavoring. Blend. Add nuts and mix well. Bake at 325 degrees for 90 minutes. For icing combine cream cheese, margarine, 1 tsp. black walnut flavoring and powdered sugar and add enough milk to combine well. Makes 16 servings.


Lou's Cherry Pound Cake and Cherry Nut Frosting


3 cups sugar

1 3/4 cup unsalted butter

1/2 cup Crisco

5 eggs

1 tsp. baking powder

3 cups all-purpose flour

1/2 cup cocoa (if making chocolate cake)

1 cup milk

1 tsp. vanilla.


Mix sugar, butter and Crisco. Beat in eggs one at a time. Add cocoa if making chocolate cake. Mix baking powder in with flour. Alternate flour and milk. Stir in flavoring. Mix well. Bake at 350 degrees for one hour and 15 minutes in a pound cake pan or bundt pan. Makes 16 servings.

Cherry Nut Frosting


8 oz. softened cream cheese (only use four oz. if you like thick frosting)

1/2 stick unsalted butter

5 oz. maraschino cherries chopped

1 box 10x powdered sugar

1/2 cup chopped nuts

1/2 cup coconut

3/4 tsp. vanilla


Blend cream cheese and butter. Add remaining ingredients mixing well. Spread on cooled cake. Makes 4 and 1/4 cups.


Christmas Cookies


1 cup shortening

1 cup sugar

1 cup brown sugar

2 eggs

1 tsp. vanilla

2 cups all-purpose flour

1 tsp. baking soda

1/2 baking powder

1/2 tsp. salt

2 cups oatmeal

2 cups cornflakes, crushed

1 cup chopped pecans

1 cup raisins

1 cup coconut

1 cup candied red cherries

1 cup candied green cherries

Directions: Cream shortening and sugar. Add eggs and vanilla. Add dry ingredients. Add oatmeal, cornflakes, pecans, raisins, coconut and candied cherries. Mix well. Drop spoonfuls onto cookie sheets and bake at 375 degrees for 8 to 10 minutes. Makes 70 servings.


Holiday Bread Pudding with Vanilla Sauce

3 large eggs, lightly beaten

1 and 1/2 cup sugar

2 tbsp. light brown sugar

1/2 tsp. nutmeg

1/2 cup melted butter.

1 and 3/4 cup whipping cream

4 cups cubed French Bread

3/4 cup golden raisins


Vanilla Sauce Recipe


Combine eggs, sugar, brown sugar, and nutmeg; stir in butter and whipping cream. Gently stir in bread and raisins. Pour into lightly greased deep baking dish. (You man stop here and chill the pudding overnight; if so allow 30 minutes to come to room temperature next day before baking). Bake at 375 degrees for 50 to 55 minutes; cover with aluminum foil after 30 minutes. Let pudding stand 10 minutes before serving warm with Vanilla Sauce. Use with the Vanilla Sauce recipe. Makes 16 servings.

-Vanilla Sauce


1/2 cup sugar

3 tbsp. light brown sugar

1 tbsp. all-purpose flour

dash nutmeg

1 large egg

2 tbsp. butter

1 1/4 cup whipping cream

1 tbsp. vanilla extract

Directions: Whisk first seven ingredients in a non-stick pan, cook over medium heat, stirring constantly for 10 to 12 minutes until thickened. Remove from heat and stir in vanilla. (The sauce can also be made ahead up to 2 days; microwave to reheat, stirring frequently). Makes 2 and 1/2 cups.


Glazed Fruit Salad

11 oz. mandarin orange slices

2 large bananas

20 oz. pineapple chunks

3.4 oz. instant vanilla pudding

1 tsp. vanilla

10 oz. maraschino cherries.


Drain all fruits, reserving pineapple juice. Blend pudding and vanilla into juice until thick. Fold into fruit and refrigerate. Makes 13 servings.


Granny's Famous Potato Salad


5 lb. potatoes

2 cups mayonnaise

1 lb. bacon

salt to taste

pepper to taste

2 tbsp. vinegar


Cook potatoes whole and let cool. Then pull off peelings and cube potatoes. Cook the bacon and crumble. In separate bowl mix mayonnaise, salt, pepper, vinegar and bacon pieces. Mix together the potatoes  and the cream mixture. Place in serving bowl or container and sprinkle paprika and a few bacon crumbles. If dry add a little milk. Makes 6 pints.


Christmas Pea Casserole


20 oz. frozen peas

5 slices bacon, cut up

1 medium onion, chopped

2 tbsp. flour

1 cup light cream

2 oz. canned mushrooms

Directions: Cook peas following package directions. Meanwhile, fry bacon at 325 degrees. Remove bacon from skillet and drain on paper towels. Sauté onions in drippings until soft. Add flour and cook one to two minutes. Add drained mushrooms and cook to consistency of a medium white sauce. Add sauce and bacon and hot peas. Makes nine servings.