"This company was very different to work with," Stocker notes.
Timberland, where Stocker works, let employees off to test recipes. "We tested over 800."
Of that number, more than 400 ended up in the cookbook.
"When the recipes were tested, they had to fill out a check sheet. ... If a recipe was not correct, it was scratched out," Cox says, adding Stocker and she re-tested some recipes if they weren't sure about the original tester's conclusions.
"There are no names associated with recipes in the cookbook," she adds. "And the testers didn't know whose recipe they were testing."
Tough testing for recipes
Recipes had to be followed exactly with no changes at all. Testers' feedback was supposed to be completely honest, whether it was good or bad. Cox says this was important because Wimmer would pull a couple of recipes arbitrarily and test them to make sure they were tested.
The cookbook was proofread three times, with two schoolteachers contributing their proofreading skills to the effort. There could be no grammatical or typing errors, Stocker notes. "That's a requirement of the company for all their cookbooks," she adds.
Stocker says there is only one recipe of a particular dish in the cookbook. For example, there is only one broccoli casserole recipe, although there are many variations on the dish.
"Based on comments from the testing forms ... we went with the overall best recipe," she explains. "These are the best of the best."
Cox says the cookie recipes are wonderful as well as the Chocolate Chip Pie and Chess Pie. Stocker says the Grape Salad and Corn Pudding recipes are stellar.
Many of the recipes are foods people have made for years and years for family and friends.
"That's where we got the name of the book, 'Stirring Up Memories,'" Cox explains.
Every recipe has a sidebar, whether it is on how to clean mushrooms or how to toast pecans, Stocker says.
"People who have never cooked can take this and use it, as well as anyone who doesn't use cookbooks often," Cox adds. "It's very clear."
She says she wants the cookbook to be a long-term project. Just more than 3,000 copies were ordered for the first printing, with the option of more being ordered later. Stocker notes "Stirring Up Memories" will be available online at sites such as amazon.com eventually.
Heritage Hospice will host a tasting party at its office in February. On Dec. 5, Hospice volunteers will use cookbook recipes for edibles to take to an open house at Ephraim McDowell Regional Medical Center.
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So you know:
"Stirring Up Memories: Both Past and Present"Cost: $26.95Hardbound; 336 pagesFor sale at the Heritage Hospice office, 120 Enterprise Drive, Danville9 a.m.-5 p.m. Monday through FridayInformation: (859) 236-2425
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Light and Fluffy Kentucky Corn Pudding
1 16.5 ounce can cream-style corn1/2 cup sugar2 heaping tablespoons self-rising flour3 large eggs, beaten1/2 cup milk1/2 pint whipping creamGround cinnamon to sprinkle on top
1. Preheat oven to 325 degrees.
2. Grease a 9-inch square casserole dish; set aside.
3. In a medium mixing bowl, combine corn, sugar, flour, eggs, milk and whipping cream. Mix well.
4. Pour into prepared casserole dish and sprinkle cinnamon evenly on top.
5. Bake at 325 degrees for approximately 55 to 60 minutes, or until set.
Makes 4 to 6 servings.
Cookbook editor's note: Recipe doubles very nicely. Use 5 eggs when doubling, along with the other ingredients listed in recipe. Bake in a 9- by 13-inch dish.
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1-1/2 cups sugar1/4 cup all-purpose flour1 stick butter, melted1 cup evaporated milk4 egg yolks1 teaspoon vanilla extract1 teaspoon ground cinnamon1 teaspoon ground nutmeg1 unbaked 9-inch deep-dish pie crust
1. Preheat oven to 350 degrees.
2. Mix together flour and sugar. Add melted butter and blend well.
3. Add milk and egg yolks; blend well.
4. Stir in vanilla, cinnamon and nutmeg.
5. Pour into deep-dish pie crust. Bake at 350 degrees for 50 minutes or until center is firm.