The Service League of Cherokee County, which sponsors the festival to raise funds for children in need in the community, will be selling the last copies of its cookbook, “A Taste of Tradition,” at a discounted price.
First published in 2004, the cookbook features 500 triple-tested recipes and originally sold for $19.95.
At Riverfest on Saturday and Sunday the cookbook will be on sale just $12, and those stopping by the Service League’s booth can also enjoy complimentary samples of some of the great recipes it offers within its pages.
A new cookbook is planned by the League once the remaining copies of the present cookbook are sold, according to Cookbook Committee Chairwoman Lisa Woodruff.
Woodruff, along with Vice Chairwoman Lori Davis, are heading up the 2012 “A Taste of Tradition” committee.
Most of the recipes in “Traditions” were submitted by League members and community cooks. The cookbook also features 30 “classics” from the League’s prior cookbook, “Cherokee Entertains.”
Following are a few of the recipes from the cookbook.
1 sleeve saltine crackers
1 cup butter
1 cup brown sugar
1 (12-ounce) package semisweet chocolate morsels
Preheat oven to 400 degrees. Line a large baking sheet with aluminum foil and place saltine crackers, sides touching each other, in a rectangular shape on the foil. Turn sides of the foil up close to the crackers to form a foil container. Melt the butter with the brown sugar and bring to a boil for 3 minutes. Carefully pour the brown sugar and butter mixture over the crackers being careful not to move them. Bake for 7 minutes. Remove from oven and sprinkle chocolate morsels evenly over the hot crackers. Let the chocolate melt by itself and gently spread it around. Refrigerate to chill until firm. Remove from the pan and break into pieces.
Yield: 8 servings
Chopped nuts may also be added to the top.
1 cup butter, melted
1 (16-ounce) box light brown sugar
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup chopped nuts
1 teaspoon vanilla
Preheat oven to 350 degrees. Cream butter, brown sugar and eggs. Add flour, baking powder, salt, nuts and vanilla to creamed mixture. Beat well. Pour into a greased 13x9-inch baking dish. Bake uncovered for 35 to 40 minutes or until edges are lightly brown. Let cool in pan. Cut into squares.
Yield: 20 servings
8 cups water, divided
1 (7 ½-ounce) bottle lemon juice
1 (6-ounce) can frozen orange juice concentrate, thawed
1 ½ cups pineapple juice
1 tablespoon vanilla extract
1 tablespoon almond extract
1 (2-liter) bottle ginger ale
Combine 2 cups of water and sugar in saucepan. Bring to a boil. Reduce heat and simmer 10 minutes. Cool. Stir in remaining water, lemon juice, orange juice, pineapple juice, vanilla and almond extracts. Freeze. Thaw one hour before serving and combine with ginger ale in a punch bowl. This makes a yellow slushy punch.
Yield: 12 to 16 servings