Deaton?s recipe published nationally

Red Hat Society member Donna Deaton?s Cheddar-Apple Breakfast Lasagna is featured in the society?s inaugural cookbook. The book showcases over 1,000 recipes, but over 40,000 were submitted.

Donna Deaton has her share of favorite recipes, but the one she is possibly the most proud of is her Cheddar-Apple Breakfast Lasagna. That?s because it was chosen from approximately 40,000 entries to be included in ?The Red Hat Society Cookbook.? The book is filled with more than 1,000 wonderful recipes, starting with desserts, of course, such as Red Hot Momma?s Party Cake, Brandy Slush, Pineapple Coconut Cake, Honey Pecan Chicken Salad and Red Hat Diva Holiday Tea.

Red Hatters often proclaim ?Life is short. . . eat dessert first!? This proclamation sets the mood for many of the society?s gatherings, often centering around a meal.

?After raising my five children and cooking for them, I enjoy going out to eat now,? said Deaton. She is a recent widow that praises the society for helping her through trying times, and once again begin to do fun activities with friends. She did prepare her breakfast lasagna for the group?s annual pajama party recently, and plans to present it to her family soon.

The unique cookbook features an introduction from society organizer and Exalted Queen Mother Sue Ellen Cooper. Along with the recipes, the book also contains favorite stories about cooking and food from other Red Hatters.

The society began in 2001 when Cooper began giving her friends a red hat and a copy of the poem, ?Warning.? The now famous poem features the line about older women in purple clothing and red hats. Cooper and her friends decided to dress accordingly and go out to tea, setting the standard for other ladies to follow. And follow they did, with membership creeping close to 2 million ? all with one purpose ? to have fun!

Deaton?s Breakfast Lasagna and other Red Hat Society recipes follow:

Cheddar-Apple Breakfast Lasagna

1 cup sour cream

1/2 cup firmly packed brown sugar

6 plus 6 slices French toast

1, 8-ounce package sliced ham

1 plus 1 cup shredded sharp cheddar cheese

1, 20 ounce can apple pie filing

1 cup granola

Blend the sour cream and brown sugar and refrigerate until chilled Preheat the oven to 350 degrees. Layer 6 slices of the French toast in a buttered 13 x 9-inch baking pan. Layer the ham and 1 cup cheese over the toast. Place the remaining 6 toast slices on top. Spread the apple pie filling over the toast and sprinkle with the remaining 1 cup cheese and the granola. Bake or 25-35 minutes, or until warmed through. Serve with a dollop of sour cream topping or warm maple syrup. Makes 8 to 10 servings.

Christmas Cake Cookies

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

1 cup (2 sticks) butter, softened

1 1/2 cup sugar

2 eggs

1 pound dates, cut into chunks

1/2 pound candied red and green cherries, quartered

1/2 pound candied pineapples, thinly sliced

1/2 pound blanched toasted almonds, coarsely chopped

1/2 pound Brazil nuts or hazel nuts

Preheat the oven to 350 degrees. Sift flour, baking soda, salt and cinnamon together. In a separate bowl, beat butter until soft and creamy. Add sugar gradually and continue to work until the mixture is smooth. Beat the eggs, mixing thoroughly. Stir in the sifted ingredients, mixing well. Stir in the fruits and nuts. Drop balls about the size of a small walnut onto the cookie sheets. Bake for 10 to 13 minutes. Do not over bake. Remove from the sheets to cool. The cookies store well. Keep in airtight containers or freeze.

Makes about 120 cookies.

Chicken-Stuffed Manicotti

1/4 to 1/2 pound fresh mushrooms, sliced or chopped

Vegetable oil

2 chicken breast halves, cooked and boned

1, 10-ounce box frozen spinach, thawed and drained

1 egg

Salt and pepper to taste

1, 16-ounce package manicotti shells

Preheat the oven to 375 degrees. Saut? the mushrooms in a little oil in a skillet over medium heat until tender. Combine with chicken and spinach in a food processor fitted with the metal blade. Add egg and salt and pepper. Process until combined stuff the shells with the chicken and spinach mixture and arrange in a greased 13 x 9-inch baking dish. Add 1/2 cup water. Cover with foil and bake for 1 hour. Makes 6 servings.

No need to cook the manicotti before stuffing; that?s what makes this dish a keeper.