Steer wrestling, a practice credited to legendary cowboy and rodeo star Bill Pickett, usually involves leaping onto a steer from the back of a specially trained horse. At the Madison

Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

Sponsored

A Year-Round Guide to Franklin and Nantahala

Yield: 12 servings. 1½ cups sugar 3 eggs 1 cup oil 1 teaspoon vanilla ½ cup buttermilk 2 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon

Eastern

Madison County Championship Rodeo

Yield: 12 servings. 1½ cups sugar 3 eggs 1 cup oil 1 teaspoon vanilla ½ cup buttermilk 2 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon

Food

Rosemary and Goat Cheese Strata

Yield: 12 servings. 1½ cups sugar 3 eggs 1 cup oil 1 teaspoon vanilla ½ cup buttermilk 2 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon

Recipes

Hatteras Fig and Whiskey Cake

Enjoy your figs at the dessert table with a slice of this decadent cake.

by Community Cookbook Series

Yield: 12 servings.

1½ cups sugar
3 eggs
1 cup oil
1 teaspoon vanilla
½ cup buttermilk
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon allspice
1 cup fig preserves
1 cup nuts, preferably pecans or walnuts, finely chopped
½ cup whiskey

Preheat oven to 325°. Grease and flour a 10-inch tube pan. In a large bowl, cream together sugar, eggs, and oil. Stir in vanilla. In a small bowl, sift together the flour, salt, soda, and spices. Alternately add dry ingredients with buttermilk to egg mixture, mixing well. Beat in fig preserves, nuts, and whiskey. Pour into the prepared pan, and bake for about one hour, or until an inserted toothpick comes out clean. Cool on a rack, then remove from pan. Serve warm.

print it

This story was published on Dec 02, 2014

Community Cookbook Series

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.