Faces you recognize, voices you hear and recipes that strike a chord of familiarity take a turn in the kitchen.
With varying degrees of experience and expertise, celebrity cooks take a shift at the Festival of Trees kitchen.Take Mayor Palmer DePaulis, for example. The mayor admits to cooking occasionally. "I did this demonstration last year and had such a good time, I decided to repeat it." DePaulis will team with his administrative aide, Mike Zuhl, to prepare Orange Cranberry Bread, a holiday loaf with the tangy combination of both fruits.
Evlyn Allen, women's athletics director at the Deseret Gym, will demonstrate her perfect pie crust, then fill it with coconut cream in regular and low-calorie versions. "It's hard to go through the holidays without a piece of pie, but if we can cut a few calories out, we do. We learn to save calories where we can," Allen explained.
Festivalgoers, from year to year, try to savor some of the trademark festival recipes. Pecan logs steal top billing in candy sales, but Mary Taylor's fudge or Don Goates' taffy compete for a close second.
Taylor, an emeritus member of the festival board, will finally share the secret of her creamy fudge. "You have to follow the hot water procedure accurately for it to work, but it's a simple recipe," Taylor admitted. Through the years, the candymaker has donated hundreds of pounds of fudge to the festival. "I was there for the first celebration, and I'm still making fudge. I've had friends in to help me this year, but I wouldn't miss the opportunity to help the children."
Other festival favorites, including hand-dipped chocolates, cinnamon rolls and bagels, will be demonstrated by Wynette Card, Ruth Horne, Margery Boyden and Virginia Read.
Cranberry Orange Bread
3 medium oranges
1 beaten egg
2 tablespoons cooking oil
2 cups flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup coarsely chopped fresh or frozen cranberries
1/2 cup walnuts, chopped
1 cup powdered sugar, sifted
Finely shred peel from one orange; reserve. Squeeze juice from all oranges. Measure 3/4 cup of the juice; reserve remaining. Combine 3/4 cup orange juice, 1 teaspoon shredded orange peel, egg and cooking oil. In another mixing bowl stir together flour, granulated sugar, baking powder, salt and baking soda. Add orange juice mixture to dry ingredients; stir until moistened. Fold in chopped cranberries and walnuts.
Turn batter into lightly greased loaf pan or three small loaf tins. Bake at 350 degrees for 50-60 minutes in the large pan or 30-40 minutes in the smaller pans. Cool bread 10 minutes; remove from pan and cool thoroughly on wire rack.
For glaze, stir 1 tablespoon orange juice into the powdered sugar. Add more orange juice to make a drizzling consistency. Drizzle glaze atop cooled loaves; garnish with reserved orange peel. Makes one large or three small loaves.