Category Archives: Recipe

Fruit Mystery Pudding from the 3/20/12 Meeting

Fruit Mystery Pudding

2 cups flour
2 tsp. vanilla
2 tsp. soda
4 cups fruit cocktail with juice
1 tsp. salt
1 cup brown sugar
2 cups sugar
1 cup chopped nuts
2 eggs

Sift together flour, soda, salt and sugar.
Beat eggs. Add vanilla and fruit cocktail.
Combine with flour mixture.
Put in greased 9 x 13 baking dish and sprinkle brown sugar and nuts on top.
Bake 60 minutes at 325 degrees.
Serve with whipped topping or vanilla ice cream.
(You can halve the recipe to fit in an 8×8 or 9×9 pan.)
We got 15 serving from the 9×13 recipe.

Contributed by Joan Dunn

History Night – The McGavock Family

Davy Davis holds artifacts from the era and location of the original Fort Chiswell.

On Tuesday, March 20, the Wythe branch hosted a history night. We would like to thank Davy Davis, Wythe County History aficionado, for his entertaining and informative presentation on the MacGavock Family (a founding family of Wytheville) and their notorious reaches into other areas of both history and place.

As with all our programs, we took a break between the program and our business meeting, which is accompanied by the culinary delights of the meeting hostesses. Though we have not tried the following recipe, Mr. Davis provided us with a MacGavock “plain cookie” recipe. He was kind enough to let us publish it here.

MacGavock Plain Cookies

1 cup sugar
1/4 cup margarine
1/4 cup Crisco
1 egg
1/4 cup milk
1/4 tsp salt
2 tsp baking powder
2 tsp vanilla
2 1/2 flour

1. Preheat oven to 375 degrees F.
2. Cream sugar, margarine, and Crisco
3. Add egg and salt – beat together
4. Add vanilla and baking powder
5. Add milk and 2 1/4 cup of the flour
6. Place dough on well floured board or table top and sprinkle remaining 1/4 cup of flour
7. Roll out and cut into desired shapes. Cookies may be sprinkled with sugar before baking or iced when baked and cool. Good just plain as well, though.
8. Bake for 15 minutes or until golden brown.

Blue Cheese and Walnut Cracker Recipe from the 3/20/12 Meeting

Blue Cheese and Walnut Crackers
Recipe makes about 30 crackers

Ingredients
1/4 pound (1 stick) unsalted butter at room temperature
8 ounces crumbled blue cheese
1 1/2 cups all-purpose flour
1 teaspoons kosher or sea salt
1 teaspoon ground black pepper
1 large egg beaten with 1 tablespoon water for the egg wash
1/2 cup roughly chopped walnuts

Directions
Using an electric mixer with a paddle attachment, cream the butter and blue cheese together for 1 minute, or until smooth. With the mixer on low speed, add the flour, salt and pepper and mix until it’s well mixed. Add 1 tablespoon of water and mix until combined. With a bit of strength, you can probably do this by hand.

Remove the dough and put it on a well floured board or surface. Press it into a ball, and roll into a 12-inch long log. Brush the log completely with the egg wash. Spread the walnuts on a square on a cutting board and roll the log back and forth in the walnuts, pressing lightly, and distributing them evenly on the outside of the log. Wrap in wax paper and refrigerate for at least 30 minutes or for up to 4 days.

Preheat the oven to 350 degrees F.

Cut the log 3/8ths-inch thick with a sharp knife and place the crackers on a sheet pan lined with parchment paper or a baking stone. If the dough becomes hard to handle, re-refrigerate for 15 minute increments. Bake for 22 minutes until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.