Taste of Home is headed this way for a special holiday program.

Topeka Capital-Journal, The, Sep 29, 2004 by Capital-Journal

Quick Cooking on Stage comes to the Ramada Inn Downtown on Nov. 13 and features holiday recipes that take less than 30 minutes to prepare.

Tickets are $10 each and are available now at our offices or by mail by sending payment to Quick Cooking Tickets, Topeka Capital- Journal, 616 S.E. Jefferson, Topeka, 66607.

The show starts at 7 p.m., but before you go in, you can check out the Home for the Holidays Expo. From 10 a.m. to 6 p.m., you can check out booths offering ideas for holiday entertaining, gift giving, decorating and more. Admission to the expo is free.

First, though, you will want to check out the chili and soul food at Saturday's benefit for Safe Streets.

Last year's event drew more than 30 entries in the chili cookoff (the $10 entry fee goes to Safe Streets). After the chili is judged, it will be sold by the bowl. When it's gone, soul food will be served until 10 p.m.

The party, which is on Quincy between 7th and 8th streets (west side of the Topeka Performing Arts Center), also will have 14 local bands competing for the chance to be named the best.

And speaking of being named the best, Cider Days had a couple dozen apple pie bakers competing for honors on Sept. 18.

Janice Slusser took the top prize in the adult category with a pie that had a Dutch apple type crust.

Caramel Pecan Apple Pie Crust

2 cups flour

1 teaspoon sugar

1 teaspoon salt

1 tablespoon red wine vinegar

6 to 8 tablespoons ice water

2/3 cup shorteningFilling

7 to 8 Jonathan apples, cored and chopped

2 tablespoons flour

3/4 cup sugar

2 teaspoons cinnamon

Topping

1/4 cup butter

1/2 cup brown sugar

2 tablespoons whipping cream

1 teaspoon vanilla

1/4 cup chopped pecans

For crust: Mix flour, sugar and salt together. Add vinegar and cut in shortening until mixture is in pea-size pieces. Add enough water to make a workable dough. Divide into two pieces. Roll out one half and line a pie plate.

For filling: Toss apples with flour, sugar and cinnamon. Place in pastry-lined pan, then dot with butter. Roll out other half of crust and top pie, sealing edges and venting crust.

Bake pie at 400 degrees for 45 minutes.

For topping: Mix butter, brown sugar and cream. Cook for 5 minutes over medium heat. Add vanilla and pecans. Pour over top of baked pie and return to oven for 5 more minutes.

We have a request from Donna Hunt for a recipe to make Cajun rice like Church's Fried Chicken serves, and Sarah Lassiter would like to be able to mix up her own mocha-chocolate cappuccino.

Send requests or recipes to be shared to: Lisa Sandmeyer, Recipe Exchange, The Topeka Capital-Journal, 616 S.E. Jefferson, Topeka, Kan., 66607-1194 or lisa.sandmeyer@cjonline.com.