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Deanna Nolan shares her recipe for Sweet Potato Pie.
Jennifer Pottheiser/NBAE/Getty Images
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Shock Contribute to Cookbook in Support of the FRAXA Research Foundation
Food eXtraordinaire
The following article describes the Detroit Shock’s contribution to a great cause. A fundraiser cookbook called “Food eXtraordinaire” was started by Sally Nantais of Wyandotte and Mary Beth Langan of Grosse Pointe. Shock players Deanna Nolan (recipe featured in this article), Swin Cash and Ruth Riley all contributed recipes to the cookbook. All proceeds from the sale of the cookbook, which costs $15, go to the FRAXA Research Foundation. The cookbook is available Downriver at Soltz's Quality Meats, Ford Avenue and 11th Street, Wyandotte, and at The Lincoln Center, 4460 18th Street, Wyandotte. If you live on the east side of town, head over to Sara's Sweets at 20737 Mack Avenue (313-881-2888) in Grosse Pointe Woods for your copy or it's available from FRAXA. You can visit the group's Web site at www.fraxa.org, e-mail a request to info@fraxa.org or call 1-978-462-1866.
“I always think that as a person there is so much that has been given to me, and any opportunity to give back to a greater cause, I’m all for it,” said Detroit Shock Forward Swin Cash, who donated a recipe of her own to the cookbook. I encourage people to go out and buy Food eXtraordinaire to support the FRAXA Research Foundation.”
Food for funds
Cookbook to raise money for research
By Paula Evans Neuman, The News-Herald, Wednesday, October 20, 2004
Ask the members of any group putting together a fund-raiser cookbook about the work involved.
It's not the easiest job in the world, soliciting and editing recipes, readying the pages, proofreading and so on.
So a new little fund-raiser cookbook, "Food eXtraordinaire," (yes the X is upper case) is all the more amazing when you learn that two women -- Sally Nantais of Wyandotte and Mary Beth Langan of Grosse Pointe – put it out by themselves.
They are both moms of kids with Fragile X syndrome, an inherited disease caused by a defective gene.
All proceeds from the sale of their cookbook, which costs $15, go to the FRAXA Research Foundation in the hope that "it will bring us one day closer to a cure for Fragile X," Nantais said.
She and Langan are both writers and both columnists. Langan writes a column for her local newspaper on the experiences of having a child with special needs.
Nantais writes for the News-Herald about the same thing and more. "Food eXtraordiaire" includes all kinds of recipes from families touched by Fragile X, from local politicians and from members of the Detroit Shock.
It also includes some of the best of Langan's and Nantais' writings, and a section of information and resources on Fragile X syndrome, which is the most common inherited cause of mental impairment in the world.
People with Fragile X sometimes have mental retardation, learning disabilities, attention deficit disorder, hyperactivity, autism and seizures.
"A simple DNA test can predict a person's chance of having a child with Fragile X, and can be used to diagnose carriers and affected individuals," Nantais said.
The cookbook is available Downriver at Soltz's Quality Meats, Ford Avenue and 11th Street, Wyandotte, and at The Lincoln Center, 4460 18th Street, Wyandotte.
Or it's available from FRAXA. You can visit the group's Web site at www.fraxa.org, e-mail a request to info@fraxa.org or call 1-978-462-1866.
The book includes all sorts of dishes. Here's a sampling of some of the dessert recipes.
U.S. Sen. Debbie Stabenow's Oatmeal Michigan Cherry Cookies
1/2 lb. (2 sticks) margarine or butter softened
1 c. brown sugar firmly packed
1/2 c. granulated sugar
2 eggs
1 tsp. vanilla
1 1/2 c. all purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt (optional)
3 c. Quaker Oats (quick or old fashioned, uncooked)
1 c. dried Michigan cherries
2 c. chocolate chips
Heat oven to 350°F. Combine flour, baking soda, cinnamon and salt in a bowl; set aside.
In a large bowl, beat margarine, vanilla and sugar until creamy. Mix in flour and spices. Add oats, cherries and chocolate chips; mix well.
Drop dough by rounded tablespoonfuls onto un-greased cookie sheet. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheet; remove to wire rack.
Cool completely before storing in tightly covered container.
Makes about four dozen.
Variations:
Bar Cookies: Press dough onto bottom of un-greased 13 x 9 inch baking pan. Bake 35 minutes or until golden brown. Cool completely. Cut into bars. Store in tightly covered container.
Detroit Shock Player Deanna Nolan's Sweet Potato Pie
1 (1 pound) sweet potato
1/2 c. butter, softened
1 c. white sugar
1/2 c. milk
2 eggs
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1 tsp. vanilla extract
1 (9 inch) unbaked pie crust
Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth.
Pour filling into an unbaked pie crust.
Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a soufflé, and then will sink down as it cools.
Makes 8 servings.
Angel Gingerbread by the Rickerd Family of Wyandotte
1 c. sugar
1/2 c. shortening
2 eggs
2 c. (heaping) flour
2 tsp. baking soda
1 tsp. ground cloves
1 tsp. ginger
1 tsp. cinnamon
1 c. boiling water
1/2 c. molasses
Preheat oven to 350 degrees. Grease and flour a 9x13 pan. Cream sugar and shortening together and add well-beaten eggs. Add all dry ingredients. Add boiling water and molasses last, mixing all ingredients well.
Bake for 25-30 minutes. You can eat it plain or sprinkle the top with confectioners sugar.
“I always think that as a person there is so much that has been given to me, and any opportunity to give back to a greater cause, I’m all for it,” said Detroit Shock Forward Swin Cash, who donated a recipe of her own to the cookbook. I encourage people to go out and buy Food eXtraordinaire to support the FRAXA Research Foundation.”
Food for funds
Cookbook to raise money for research
By Paula Evans Neuman, The News-Herald, Wednesday, October 20, 2004
Ask the members of any group putting together a fund-raiser cookbook about the work involved.
It's not the easiest job in the world, soliciting and editing recipes, readying the pages, proofreading and so on.
So a new little fund-raiser cookbook, "Food eXtraordinaire," (yes the X is upper case) is all the more amazing when you learn that two women -- Sally Nantais of Wyandotte and Mary Beth Langan of Grosse Pointe – put it out by themselves.
They are both moms of kids with Fragile X syndrome, an inherited disease caused by a defective gene.
All proceeds from the sale of their cookbook, which costs $15, go to the FRAXA Research Foundation in the hope that "it will bring us one day closer to a cure for Fragile X," Nantais said.
She and Langan are both writers and both columnists. Langan writes a column for her local newspaper on the experiences of having a child with special needs.
Nantais writes for the News-Herald about the same thing and more. "Food eXtraordiaire" includes all kinds of recipes from families touched by Fragile X, from local politicians and from members of the Detroit Shock.
It also includes some of the best of Langan's and Nantais' writings, and a section of information and resources on Fragile X syndrome, which is the most common inherited cause of mental impairment in the world.
People with Fragile X sometimes have mental retardation, learning disabilities, attention deficit disorder, hyperactivity, autism and seizures.
"A simple DNA test can predict a person's chance of having a child with Fragile X, and can be used to diagnose carriers and affected individuals," Nantais said.
The cookbook is available Downriver at Soltz's Quality Meats, Ford Avenue and 11th Street, Wyandotte, and at The Lincoln Center, 4460 18th Street, Wyandotte.
Or it's available from FRAXA. You can visit the group's Web site at www.fraxa.org, e-mail a request to info@fraxa.org or call 1-978-462-1866.
The book includes all sorts of dishes. Here's a sampling of some of the dessert recipes.
U.S. Sen. Debbie Stabenow's Oatmeal Michigan Cherry Cookies
1/2 lb. (2 sticks) margarine or butter softened
1 c. brown sugar firmly packed
1/2 c. granulated sugar
2 eggs
1 tsp. vanilla
1 1/2 c. all purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt (optional)
3 c. Quaker Oats (quick or old fashioned, uncooked)
1 c. dried Michigan cherries
2 c. chocolate chips
Heat oven to 350°F. Combine flour, baking soda, cinnamon and salt in a bowl; set aside.
In a large bowl, beat margarine, vanilla and sugar until creamy. Mix in flour and spices. Add oats, cherries and chocolate chips; mix well.
Drop dough by rounded tablespoonfuls onto un-greased cookie sheet. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheet; remove to wire rack.
Cool completely before storing in tightly covered container.
Makes about four dozen.
Variations:
Bar Cookies: Press dough onto bottom of un-greased 13 x 9 inch baking pan. Bake 35 minutes or until golden brown. Cool completely. Cut into bars. Store in tightly covered container.
Detroit Shock Player Deanna Nolan's Sweet Potato Pie
1 (1 pound) sweet potato
1/2 c. butter, softened
1 c. white sugar
1/2 c. milk
2 eggs
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1 tsp. vanilla extract
1 (9 inch) unbaked pie crust
Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth.
Pour filling into an unbaked pie crust.
Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a soufflé, and then will sink down as it cools.
Makes 8 servings.
Angel Gingerbread by the Rickerd Family of Wyandotte
1 c. sugar
1/2 c. shortening
2 eggs
2 c. (heaping) flour
2 tsp. baking soda
1 tsp. ground cloves
1 tsp. ginger
1 tsp. cinnamon
1 c. boiling water
1/2 c. molasses
Preheat oven to 350 degrees. Grease and flour a 9x13 pan. Cream sugar and shortening together and add well-beaten eggs. Add all dry ingredients. Add boiling water and molasses last, mixing all ingredients well.
Bake for 25-30 minutes. You can eat it plain or sprinkle the top with confectioners sugar.