LEWISTION – If she hadn’t become a teacher, Sue Pilote probably would have become a chef. “I would still go to school for cooking. It would be interesting to learn what the pros are doing and how they do it,” she said.

Pilote has been cooking since she was 6 years old. “I used to watch Dad make breakfast in the morning. I wanted to do what he did. So, when he would go to work early, I would take over,” she said.

Pilote would also play restaurant when her mother’s friends came over for lunch. “I remember when I was about 10 years old, I made apple and sausage pork chops,” she said.

These days, Pilote especially likes to make pasta and stir-fry dishes, although she says most people ask her to make desserts. “I love to cook. It’s one of my favorite things. It relaxes me,” she said. She likes to follow cookbook recipes and says her favorite is “The Uncommon Gourmet,” by Ellen Hellman.

“I’ll try just about anything once. I like baking and fooling around with stuff,” she said.

Now that her nieces and nephews are over 18, Pilote makes them Christmas gifts, like chili-spiced pecans and cookies. “It’s a lot more personal and heartfelt gift. It’s taking time, doing something that I love for people that I love,” she said.

Pilote enjoys reading, especially mysteries. She also sings in the choir at her church. A teacher for 18 years, Pilote currently teaches sixth-grade at Montello Elementary School. “When I first started teaching, to break the ice, I would tell the kids about how I went to college with Emmit Smith. I am still a huge Gators fan,” she said.

Lactose-free carrot cake

(adapted from a recipe in “The Uncommon Gourmet”)

Ingredients:

Cake:

1 cup butter-flavored Crisco

1½ cups sugar

½ cup firmly packed dark brown sugar

4 eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

2 teaspoons cinnamon

3 cups coarsely grated carrots

1 cup finely ground walnuts

whole or chopped walnuts for garnish

Frosting:

½ cup butter-flavored Crisco

1½ cup packed confectioners’ sugar

2 tablespoons Grand Marnier

Method:

Preheat oven to 350. Grease two 9-inch round cake pans. Cream Crisco with sugars. Add eggs and vanilla, beating until light and fluffy. Sift together flour, baking soda, salt and cinnamon. Add to batter. Mix well. Fold in carrots and chopped walnuts. Pour batter evenly into pans. Bake 40-45 minutes, until tester inserted in center comes out clean. Remove from oven to racks and cool completely. Place all frosting ingredients in bowl and beat on medium speed until smooth and creamy. Ice the tops of the layers, then assemble the cake. Frost sides with remaining frosting. Sprinkle top with walnuts and serve.

Linda’s chili-spiced pecans

Ingredients:

2 cups pecans

2 tablespoons butter, melted

2 tablespoons sugar

1 teaspoon coarse salt

1 teaspoon cumin

1 teaspoon chili powder

¼ teaspoon cayenne pepper

Method:

Preheat oven to 300 degrees. Put nuts in a large bowl. In separate bowl, combine all other ingredients. Pour over nuts and toss. Spread nuts on an ungreased baking sheet and bake for 20 minutes. Cool completely.

Note: Package the nuts in tins or jars for Christmas gifts.

Hunter’s stew

(adapted from the Firehouse Cookbook)

Ingredients:

1½ pounds venison

salt and pepper

about ½ cup flour

4 tablespoons shortening

1 onion, chopped

2 cans stewed tomatoes

½ head cabbage, chopped

½ green pepper, chopped

1 large bag mixed vegetables, frozen

Method:

Cube venison. Season with salt and pepper, then dredge in flour. Fry in shortening until well browned, and remove to roasting pan or slow cooker. Add vegetables, additional salt and pepper to taste, and stir all ingredients. Cover and bake in a 350-degree oven for 2-2½ hours. If using a slow cooker, cook on low heat for 3 hours or until venison and cabbage are tender.