Cook of the Week

Imogene Berry spends her days surrounded by animals and sewing. She has three cats, one dog and a sewing and alteration business. Having been retired from her work as an attendance clerk working with Tyler ISD, Berry claims she sews as a form of therapy.

"I've lived in the Chandler area since 1974," Imogene began. "I moved into the city in 1998, and I've seen Chandler change." Imogene's husband passed away in '87, and Imogene now lives with her pets.

Imogene came to Texas from Decatur, Ill.

"I was raised on a farm," Berry added with a smile. "I even learned how to work with honeybees."

Imogene said she has something of a bad back, and doesn't get out very often anymore. As such, she said she is unable to make it out to church every Sunday.

"I worship the Lord in my home. I read my Bible," Berry said.

Imogene began cooking because she said she enjoys home life, and loves to do things for other people.

"I do what I can do," Imogene commented.

In Imogene's kitchen are dozens of proudly displayed jars of various cooking items such as jarred fruit and vegetables. Despite the array of fruits and vegetables, Imogene said she is something of a dessert expert.

Imogene Berry

She has the recipes to back the claim up, too.

Imogene began her sweet tour with her own version of a holiday favorite: the fruitcake. Here is how to make one for the family.

To make Imogene's Pecan Fruitcake, the ingredients are:

1 lb Butter 1 lb Pecan nutmeat ‰ lb Candied pineapple ‰ lb Candied cherries

1 tsp baking powder

1 ‰ oz lemon extract (1 oz vanilla and ‰ oz lemon extract is fine as well)

1 lb brown sugar 6 separated eggs

4 cups of flour

The recipe will have to be mixed by hand, Imogene said. First, the butter is creamed, then sugars are added. Afterwards the egg yolks are included one by one, beating the mixture well each time. Then sift two cups of flour with the baking powder and add the lemon extract, then sift the other two cups of flour. Now it is time to dredge the fruit and nuts, Imogene said. Once this is done, fold in the stiffly beaten egg whites and let the concoction stand overnight. In the morning it needs to be baked in a slow oven at 225 degrees for three to three and a half hours. Remove it and turn upside-down to allow the butter to drain back through the cake.

Imogene admitted this is a somewhat complex recipe, so she revealed a quick recipe that won her first prize at an Illinois State Fair in 1948.

Honey Cookies 1/3 Cup of shortening 1 Egg 1/3 Cup of sugar

2/3 Cup of light honey

Take these first ingredients and cream the mixture. Then sift the next three parts before adding the vanilla.

2 ¾ Cups of flour 1 Tsp salt 1 Tsp baking soda

1 Tsp vanilla

Chill the dough so it will be easier to work with. Roll out the dough to … inch to ‰ inch thick and cut into shapes. Place the cookies on a lightly greased sheet one inch apart and bake at 375 degrees. The cookies are finished when, if touched lightly, no finger imprint remains.

Wait a few minutes before adding frosting, if desired. The frosting requires:

1 Cup powdered sugar 1 Tbsp water

A few drops of vanilla

But Imogene is far from out of recipes. She unveiled the means to bake her Raw Apple Cake.

Start by mixing: 1 Cup sugar 1 ‰ Cups of sifted flour 1 Tsp baking soda … Tsp salt … Tsp baking powder

After mixing, add: ‰ Cup of shortening 1 Tsp vanilla

‰ Cup milk

Blend the cake batter until it is smooth and add four medium, chopped apples. Put the cake in a 9 X 13 inch greased pan and top with:

‰ Cup brown sugar 2 Tbsp flour 2 Tsp cinnamon 2 Tbsp coconut 2 Tbsp softened butter

‰ cup or more chopped nuts

Mix on the top and stick it in the oven on 350 degrees for 35 minutes or until done.