Junior League of Wilmington
The Junior League of Wilmington’s newest cookbook, Seaboard to Sideboard
Entertains, is the organization’s second award-winning cookbook and was given
the USA Best Books of 2011 award for regional cookbooks. Seaboard to Sideboard
Entertains is an exceptional guide for knowing what to prepare for the various different
events a southern host might experience. From the Holiday Flotilla Party
section in December, to the Porch Party chapter for May, Seaboard to Sideboard
Entertains provides scrumptiously appropriate recipes for each occasion. The cookbook
was carefully crafted with the efforts of many volunteers, and all proceeds
support educational and mentoring programs for area children. In addition to
the recipes printed below, other delectable offerings from the book include dishes
like the peanut and edamame stew, baked shrimp and artichoke dip. Seaboard
to Sideboard Entertains is available online at www.jlwnc.org or at various local
merchants.
Chocolate Rolo Cookies
Ingredients
1 (2-layer) package German chocolate cake mix
¼ cup water
1 egg
3 TB vegetable oil
1 (12-oz.) package of Rolo candies
directions
Combine the cake mix, water, egg and oil in a bowl and mix well. Spray your
fingers with nonstick cooking spray and shape the mixture by teaspoonfuls
into balls. Place one candy in each ball and reshape into a ball. Place on an
ungreased cookie sheet. Bake in a preheated 350-degree oven for 10 minutes.
Cool on a wire rack.
Pumpkin Biscuits with Maple Ham
Ingredients
4 cups all purpose flour
2 ½ t baking powder
2 t salt
2 t ginger
½ t pepper
1 cup (2 sticks) unsalted butter
1 ½ cups pumpkin puree
2 TB honey
½ cup vanilla yogurt
2 TB low-fat milk
24 pieces maple ham
Pumpkin butter
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WBM december 2011
directions
Mix the flour, baking powder, salt,
ginger and pepper in a large bowl.
Cut in the butter with a pastry
blender or with two knives until crumbly.
Mix the pumpkin and honey in
a bowl. Stir into the floured mixture
just until combined. Mix the yogurt
and milk in a small bowl. Add to the
pumpkin mixture and stir just until
the mixture clings together. Roll the
dough ¾-inch thick on a floured surface.
Cut with a large pumpkin or
maple leaf cookie cutter. Place 1 inch
apart on a greased nonstick baking
sheet. Bake in a preheated 400 degree
oven for 25 to 30 minutes or until
golden brown. Serve with the ham
and pumpkin butter.