TOWN NAZARETH

leave cake rounds on racks to cool completely.
› When cooled, wrap each layer in plastic wrap and place
in the freezer for 30 minutes. This makes it easier to put
the first layer of frosting on the cake.
› As cakes are cooling, make the frosting. First, bring the
whipping cream to a simmer over medium heat in a
1-quart saucepan. Remove from heat, add butterscotch
chips and whisk until smooth. Stir in corn syrup and
remaining 1 teaspoon schnapps or extract substitute. Set
aside to cool.
› In a 5- to 6-quart mixing bowl, beat remaining ½ cup butter
and cream cheese with an electric mixer on medium
speed until creamy, about 3 minutes. Turn mixer to low
and gradually add powdered sugar and salt, alternating
with cooled butterscotch mixture. Beat until smooth.
› Place one cake layer, flat side up, on a serving plate.
Cover the top evenly with frosting. Sprinkle top with
¼ cup pecans. Top with second cake layer. Cover the top
with an equal layer of frosting, topping with another
¼ cup of pecans.
› Set third cake layer atop the other two and spread a thin
crumb coat of frosting over sides and top of cake.
› Put cake in refrigerator, uncovered, for about 30 minutes
to allow the icing to set. Cover the remainder of the
frosting and allow to sit at room temperature.
› When cake is chilled, finish frosting the top and sides of
the cake. Use any leftover frosting to decorate the cake.
Sprinkle remaining pecans over the top.
Servings: 24. Serving size: 1 slice. Per serving: 605 calories, 5.2 g protein,
28.7 g fat, 80.3 g carbohydrates, 1.5 g dietary fiber, 339 mg sodium,
69.1 g sugars, 79 mg cholesterol
Texas Pecan
Maple Crusted
Cheddar
Cutlets with
Gala Relish
$1,000 SAVORY WINNER
JUDY SCRUGGS, FARMERS ELECTRIC COOPERATIVE
Judy Scruggs and her husband, Joe, live “out in the woods”
near Cumby with an extensive menagerie, including a donkey,
a pony, a couple of dogs and “more cats than you can count,”
she said. Judy, who said she spends a couple of hours a day in
the kitchen, came up with her winning recipe using ingredients
she always has on hand.
Texas Pecan Maple Crusted Cheddar
Cutlets with Gala Relish
2 teaspoons sugar
1 teaspoon Dijon mustard
⅓ cup mayonnaise
1 ½ tablespoons lemon juice
½ teaspoon creamy horseradish
2 medium Gala apples, peeled and cut into ¼-inch cubes
¼ of a jicama, peeled and cut into ¼-inch cubes (about 1 cup)
2 tablespoons finely chopped fresh chives
1 block (8 ounces) extra-sharp cheddar cheese
1 small egg
⅓ cup maple syrup
¼ cup sifted all-purpose flour
¼ teaspoon black pepper
Pinch salt
1 cup finely chopped Texas pecans
› Combine sugar, mustard, mayonnaise, lemon juice and
horseradish in a medium bowl. Add apples and jicama
and toss to coat. Sprinkle with chives and set aside.
› Slice cheese into 4 equal pieces, each measuring 5 ½ inches
by 2 ½ inches by ¼ inch. Beat egg in a medium bowl and
add maple syrup. Beat briefly to combine. Set aside.
› Combine flour, pepper and salt in small bowl. Transfer
flour mixture to a plate. Set aside.
› Place chopped pecans on another plate and set aside.
› Dredge cheese cutlets in the flour mixture and shake
excess back into the bowl. Dip floured cutlets into egg
mixture, allowing excess to drip back into the bowl. Set
dredged and dipped cheese on top of chopped pecans on
the plate to coat one side. Flip to coat second side. Use
your fingers to press pecans onto the edges of each cutlet,
coating them entirely.
› Preheat a heavy 12-inch nonstick frying pan over
medium-low heat. Use a spatula to gently set cutlets into
the heated pan.
› Cook cheese for 1 to 1 ½ minutes or until pecans become
fragrant. Carefully flip and cook on the second side for
another 1 to 1 ½ minutes. Remove to serving plates.
› Top each cutlet with 3 to 4 tablespoons of apple mixture
and serve warm.
Servings: 4. Serving size: 1 slice. Per serving: 658 calories, 19.3 g protein,
43.8 g fat, 47.3 g carbohydrates, 4.8 g dietary fiber, 559 mg sodium,
29.3 g sugars, 99 mg cholesterol
$500 SAVORY RUNNER-UP
PEGGY DICKERSON, FARMERS ELECTRIC COOPERATIVE
Peggy Dickerson, a 28-year resident of Rockwall, said her
recipe was inspired by a dish she and her husband, Gary,
enjoyed at a New England bed and breakfast. “I love the art
and science of cooking,” she said.
TexasCoopPower.com December 2012 Texas Co-op Power 31