Fulton family gearing up for the holidays
Samantha Fulton grew up in the Madden area and as a teenager worked at the Rosebud Qwik Stop flipping burgers. She has been in the kitchen ever since.
Fulton’s grandparents Sue and Dewayne Jolly taught her how to cook. All of the recipes Fulton uses she remembers by heart.
“If I can’t remember a certain recipe, I always call my Nana, Sue Jolly, and she walks me through the recipe,” Fulton said.
Fulton works as a salesperson at Marshall Ford. She started selling cars and loved the atmosphere of sales and advertising. She has been with Marshall Ford a little over a year.
Fulton moved to Philadelphia when she and her husband Lane got married. Lane Fulton is also in the car business and sells used cars with his grandfather at Liges Auto Sales. Fulton and her husband have been married for five years and have a daughter, Pasleigh.
When the Fultons put up their Christmas tree this year Pasleigh was able to help decorate the tree and put up the ornaments. Pasleigh recently got to open one Christmas present.
The Fulton’s are members at Pentecostals of House Church. Fulton is part of the church choir. The Fulton family enjoys fellowshipping with their church family and worship.
Fulton’s hobbies include shopping and she enjoys spending time with her daughter. Pasleigh recently has started getting into arts and crafts so Fulton buys little projects that she and Pasleigh can do together.
“She loves painting,” Fulton said. “We recently did something making cardboard picture frames together.”
Fulton is passionate about going to church, being a good mother and wife. She is remarkably close with her own family and her husband’s family. They live nearby and are always having family get-togethers.
“Every week someone is cooking somewhere,” said Fulton. “There is never a dull moment.”
Fulton is inspired by her grandmother Sue Jolly when it comes to cooking. Some of Fulton’s favorite things to eat that her grandmother makes are sweet potato casserole and poppy seed chicken.
MINI BLUEBERRY TARTS
Ingredients
2 cups fresh blueberries
1/3 cup sugar
4 teaspoons cornstarch
2 sheets refrigerated pie crust
1 large egg yolk, lightly beaten
Directions
Preheat oven to 425°. Crush half the blueberries. Sift together sugar and cornstarch. Add whole and crushed blueberries; toss until berries are well coated. Set aside.
On a lightly floured surface, unroll crusts. Cut out six 4-1/2-in. circles, press circles onto bottoms and up sides of greased muffin cups. Evenly spoon in blueberry mixture. Cut out six 2-in. circles from remaining crust; place over filling. Brush with yolk.
Bake until crust is golden and filling bubbles, 13-17 minutes. Cool in pans 10 minutes; run a knife around sides of muffin cups and remove tarts to a serving plate
WHIPPED
SHORTBREAD
Total Time
Prep: 50 min. Bake: 20 min./batch
Makes
18 dozen
Ingredients
3 cups butter, softened
1-1/2 cups confectioners' sugar, sifted
4-1/2 cups all-purpose flour
1-1/2 cups cornstarch
Nonpareils and/or halved candied cherries
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Directions
In a large bowl, cream butter and confectioners' sugar until light and fluffy, about 5 minutes. Gradually add flour and cornstarch, beating until well blended.
With hands lightly dusted with additional cornstarch, roll dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press lightly with a floured fork. Top with nonpareils or cherry halves.
Bake at 300° until bottoms are lightly browned, 20-22 minutes. Cool for 5 minutes before removing from pans to wire racks.
INDIVIDUAL TURKEY POT PIES
INGREDIENTS
1 tablespoon butter
1 tablespoon olive oil
1 sweet potato, peeled and diced
1 red onion, chopped
1 cup chopped green beans
½ chopped mushrooms
1 (8-ounce) package Oven Roasted Turkey, chopped
1 cup turkey gravy
¼ teaspoon salt
¼ teaspoon freshly ground pepper
½ (17.3-ounce) package ready-made puff pastry sheets, thawed according to package directions
1 egg, lightly beaten
DIRECTIONS
Heat oven to 375°F. Spray 4 (12-ounce) ovenproof ramekins with cooking spray; place on baking sheet.
In 12-inch skillet, heat butter and oil over medium-high heat. Add sweet potato, onion, green beans and mushrooms; cook 10 minutes, stirring occasionally, until lightly browned and crisp-tender.
Stir in turkey, gravy, salt and pepper. Spoon mixture into prepared ramekins, dividing equally.
Cut one sheet pastry into 4 squares. Place 1 pastry square over each ramekin. Make 3 or 4 small slits in pastry to allow steam to escape. Brush pastry with egg. Bake 30 to 35 minutes or until pastry is crisp and browned.