Brewer enjoys cooking creatively

For Dawn Brewer, her favorite part of cooking is getting creative with her food and spending time with her family at the dinner table. 

“I enjoy being able to infuse my own ingredients into dishes and implementing things my family and I love,” Brewer said. “I enjoy the time we have at the table, and it’s important.” 

Brewer was born and raised in Cleveland, Tennessee, and moved to Philadelphia in 2017. Outside of cooking, Brewer is the executive director of the Philadelphia Crisis Pregnancy Center and enjoys spending time with her husband Jeff and their daughter Maggie. 

Brewer said she originally got into cooking through her mother and said her mother learned how to cook from her grandmother. As she grew up, Brewer learned how to make things like Shoe Peg Corn Casserole and breakfast items like Quiche. 

“My mom was creative and made what we had taste really good,” Brewer said. On birthdays and other special occasions she would make our favorite foods and I was in the kitchen when she cooked. Besides Shoe Peg Casserole, she would also make a casserole called King Ranch.” 

These days, Brewer enjoys making multiple types of chili, stir fry, soups, chicken, pie-type food, salmon, sweet potato dishes, deviled eggs, hash brown casserole, cinnamon rolls, pastas, spaghetti, and chicken pot pie. 

“Our daughter is a wonderful eater and would rather eat veggies and fruits over meats,” she said. “I try to keep us healthy. I enjoy spending time around the table with family. Being the executive director of the Crisis Pregnancy Center and being married to a pastor, along with our daughter being very active in school, I enjoy that time we have at the table, because it’s important. I also enjoy teaching her how to cook.” 

For dessert, Brewer enjoys making things like an Oreo crusted peanut butter pie, buttermilk pie, and a special “birthday cake” which is a devil’s food cake with “seven minute” white icing. 

“My mother-in-law makes that cake, and she’s a precious woman,” Brewer said. “She’s a really good cook, too.”

Brewer said May 11th is the annual CPC fundraiser and hopes people plan to eat out that night at one of five restaurants sponsoring the CPC. 

“For more information, visit the Crisis Pregnancy Center Philadelphia Facebook page,” she said. 

VEGETABLE 

CASSEROLE 

1 can Shoe Peg corn 

1 can French-style beans

1/2 cup chopped celery 

1/2 cup chopped onion 

1/2 cup sour cream 

1 can cream of celery soup 

1/2 cup sharp cheddar cheese 

Salt and pepper

Topping: 1 1/2 cups crushed cheese crackers 

1/2 stick margarine, melted 

Drain corn and beans, and mix with other ingredients. Put into a 9 x 12-inch casserole dish. 

For the topping: melt margarine and mix with crushed cheese crackers. Put this mixture on top of the corn and beans mixture. Cook uncovered for 45 minutes at 350 degrees. Can be frozen ahead of time and baked for company. 

QUICHE 

4 eggs 

1 1/2 cup milk 

2 cups shredded Swiss cheese 

8 slices bacon, crumbled 

1 teaspoon chopped chives 

1/2 teaspoon salt 

1/4 teaspoon pepper 

1 unbaked 9-inch pie shell 

Nutmeg 

Beat eggs in a bowl. Add milk, cheese, bacon, chives, and salt and pepper. Pour into pie shell. Sprinkle with nutmeg. Bake for 400 degrees for 30-35 minutes, or until a knife inserted into the center comes out clean. 

NEVER FAIL 

FROSTING 

1 cup sugar 

1/4 teaspoon salt 

1/2 teaspoon cream of tartar 

2 unbeaten egg whites 

3 tablespoons water 

1 teaspoon vanilla extract 

Combine all ingredients except vanilla on top of a double boiler. Use a mixer to stir. Beat briskly for 3 minutes or until frosting is fluffy and holds its shape. Remove and add vanilla. 

To make 3 layers, add 1 1/2 times the recipe.