Leon County Cook: Sharon McDaniel

Sharon McDaniel and daughter, Karyn, are an awesome combination when it comes to baking Sherry’s Shots Sharon McDaniel didn’t grow up in Leon County but she got here as soon as she could. She grew up in Houston and attended Waltrip High School. In 1965 she fell in love with a boy named Ed, the two got married and have recently celebrated 44 years of wedded bliss. The union produced three daughters; Kim, Kris, Karyn, and six grandchildren.

Sharon’s brother bought 67 acres in Leon County several years ago and Sharon and Ed took care of it from time to time. Eventually, the McDaniel’s bought the property and it was a dream come true.

The McDaniel’s are here only on the weekends but when they are here they DO NOT miss the sound of ambulances and fire trucks. They live on a county road so there may be dirt or mud but never a traffic jam. One of the couple’s hobbies is to raise miniature cattle—WOW!!

Sharon is an exceptional cook and frequently bakes cakes, pies and cookies, in large quantities for the Lone Star Community Center. Her daughter Karyn –(check this) is also a wonderful cook and is very generous with her talents. Sharon provided the following three recipes.
Baked Potato Soup
5 large baking potatoes
½ stick butter
½ cup flour
7 cups milk
1 bunch green onions,
chopped
12 lb. bacon, fried crisp and
crumbled
1 ½ cup cheddar cheese,

shredded
1 cup sour cream
Salt and pepper to taste
Bake potatoes until tender. Cool, peel and chop into small pieces. Melt butter in a large Dutch oven and stir in flour to make a roux. Slowly whisk in milk, and over medium heat, bring to almost boiling. Add potatoes, green onions, and bacon. Stir in cheese and sour cream. Heat through until cheese is melted and soup is warm. Garnish with chopped green onion and crumbled bacon, if desired.
Peppered Roast
2 tsp cracked pepper
2 tsp dry mustard
½ tsp groud allspice
½ tsp ground red pepper
1 large clove garlic, minced
1 tsp oil
3 ½ to 5 pound eye of round
roast Mix spices with oil and rub over roast on all sides. Insert meat thermometer in the thickest part of the roast. Place uncovered in a 325 degree oven until thermometer reaches 140 for medium-rare or 155 for medium. (Approximately 30-35 minutes per pound.) Let stand 15 minutes before carving.
Frozen Caramel Pie
1 (14 oz) can sweetened condensed
milk
1 (8 oz) pkg. cream cheese,
softened
1 (8 oz) carton Cool Whip
1 (12 oz) jar caramel topping
3 T. butter
1 tsp. sugar
1 cup chopped pecans
1 ½ cup coconut
3 graham cracker crusts
Mix condensed milk and cream cheese together with mixer until smooth. Mix in Cool Whip and divide between 3 crusts. Dribble caramel over pies: use all caramel. Melt butter; add sugar, pecans and coconut. Stir until coconut browns. Cool and pour on all 3 pies. Freeze until ready to serve.