Nearly 700 recipes are included in the newest cookbook from First Baptist Church of Greenwood, “Seeking His Heart ...Being His Hands”.

Copies of the cookbook are available at the church for $22 each. Proceeds benefit the church missions ministry.

The cookbook premiere, and samples of more than 50 recipes from it, will be part of a tastings event at the church fellowship hall, from 3 to 5 p.m. Sunday, 722 Grace St. Admission is free, but registration is encouraged. 

RSVP to Kelly McWhorter at kkm@nctv.com. 

“The last cookbook the church published was in 2006 and it was determined we needed an updated one,” McWhorter said, noting she and Linda Koone teamed up to put the cookbook together. “With 687 recipes, it’s bigger than the last one. We really had a great response from our church congregation.”

McWhorter said the cookbook’s title stems from the church’s mission statement. 

“We lost a dear church friend to cancer in May -- Gwen Barmore Laucis --  who worked on the previous cookbook, but we bounced a lot of ideas off her for the new one, before she passed away,” Linda Koone said. “She picked out the cover, the font, the layout and the wording.”

Also involved in the project, especially Sunday’s tasting event, has been the FBC Women’s Council.

“There is a lot covered in this cookbook,” McWhorter said. “There are recipes for Thanksgiving, patriotic holidays, appetizers, salads, go-alongs, breakfast foods, desserts, main entrees, soups and breads.”

This go round, the church cookbook also includes increased numbers of recipes submitted by men of the church, Koone said, and there is a section of recipes paying tribute to church members who have died.

“Their loved ones have given us permission to print their recipes,” McWhorter said. “A lot of them are classics -- chicken and rice, meatloaf and pound cakes. We worked really hard to make sure recipes were presented in a uniform format.”

There are also a number of recipes adapted for slow cookers and ones that can be made ahead and frozen, Koone said. 

“The premiere and tastings event has a lot of surprises in store,” McWhorter said.

The First Baptist Church of Greenwood cookbook premiere and tasting is from 3 to 5 p.m. Sunday, in the church fellowship hall, 722 Grace St. More than 50 recipes have been selected for sampling from "Seeking His Heart... Being His Hands". Cookbooks are available for purchase at the church for $22. Admission to the tasting event is free, but registration is appreciated by way of an RSVP to Kelly McWhorter via email at kkm@nctv.com.

The following recipes are from "Seeking His Heart...Being His Hands"

 

BUTTERFINGER POKE CAKE

1 box yellow cake mix 8 oz. tub whipped topping, thawed

1 can sweetened condensed milk 8 oz. cream cheese, softened

1 jar Smucker's caramel ice cream 6 regular size Butterfingers, topping chopped into pieces

Bake cake, according to directions, in a 9x13 dish. While cake is baking, blend condensed milk and caramel topping. When the cake is done and still hot, poke holes all over top with a fork or wooden spoon handle. Pour condensed milk mixture all over top. Make sure mixture gets in the holes too. Allow cake to cool completely. Sprinkle 3 crushed Butterfingers over top. Blend whipped topping and cream cheese and spread over top. Sprinkle remaining Butterfingers over top. Chill until ready to serve.

 

SKINNY GREEK LAYER DIP

10 oz. container hummus, any flavor 1

3 c. crumbled feta cheese

½ c. plain nonfat Greek yogurt

¼ c. pitted Kalamata olives,

1 tomato, diced chopped

½ c. diced, seeded cucumber 2 T. finely chopped fresh parsley

Spread the hummus in a smooth layer in the bottom of an 8x8 inch square baking dish, a shallow pie dish, or similar serving dish. Dollop the Greek yogurt by small spoonfuls over the top, then gently spread to create a new layer. Scatter the tomato, cucumber, feta, and olives over the top. Sprinkle with fresh parsley. Refrigerate until ready to serve, then dip with pita chips, crackers, and sliced veggies as desired.

 

EASY HOMEMADE PUMPKIN DOUGHNUTS

Doughnuts

1 box cake mix -- white, yellow, or 2 tsp. pumpkin pie spice

15 oz. can solid packed pumpkin -- not pumpkin pie filling

Preheat oven to 350°. Spray doughnut pans or mini muffin tins with cooking spray. In a large bowl, combine cake mix, pumpkin, and spice. Mix well until smooth. Fill doughnut pans about ½ full. 3 cookie dough scoops should be used for each pan, spreading the dough to even it out. Bake for 6-8 minutes. Cool.

Glaze

2 c. powdered sugar

3-4 T. Pumpkin Pie flavored coffee creamer

Whisk together the powdered sugar and creamer until smooth. Add more creamer or more powdered sugar depending on the consistency you want. After the doughnuts are cooled, dip into the glaze and set on a cookie sheet or rack. Be sure to add a pan underneath to catch the extra glaze.