LORNA BRUMFIELD: Kern County Superior Court Judge Lorna H. Brumfield says she loves to cook and reads cookbooks the way most people read novels. Lorna's bar recipe came from her mother, and she says it's the only time they use Eagle Brand Condensed Milk.
Lorna says she enjoys being around family and friends during the holidays. Thanksgiving at the Brumfield home is spent with their large family enjoying a traditional turkey dinner. She makes turkey, stuffing, and gravy. "The gravy is the big treat, because I make it only twice a year," she says.
Married to her husband, Bob, for 30 years, they have one son who is a senior at Liberty High School. She enjoys all kinds of outdoor activities: hiking, backpacking, skiing, snowshoeing, and biking. They even plan to spend Christmas in Yosemite.
A fourth-generation native of Kern County, Lorna was appointed by Governor Schwarzenegger as a California Superior Court Judge in March 2009. She says the best part of her job is "resolving disputes that people did not believe could be resolved without a trial."
Prior to her appointment, Lorna worked for the law firm of LeBeau-Thelen LLP. She graduated with honors from California Polytechnic State University, San Luis Obispo, received her Juris Doctor degree from McGeorge School of Law, and became a member of the California Bar in 1983.
LISA GREEN: Chief Deputy District Attorney Lisa Green's bar recipe is not only unbelievably easy to make, but also delicious. The recipe was handed down in a cookbook compiled by her mother-in-law before she passed away.
Married to her husband, Jeff, for 25 years, they plan on spending Thanksgiving with his sister, who lives in Encino. The casual, buffet-style gathering usually includes the traditional turkey fixings and 50-plus people from Jeff's extended family.
Recently promoted to Chief Deputy District Attorney, she is the first woman to hold this position. She joined the Kern County District Attorney's Office as a law clerk in 1983. She has prosecuted over 110 felony trials, the majority of these cases involving homicides and sexual assaults.
"You cannot ever wipe the slate clean when someone has been sexually assaulted or killed, but you can do everything in your power to see that the guilty person is punished and maybe in some small way obtain a measure of justice for the victim or their family," she says.
Lisa graduated from Fresno State University in 1980 and the University of San Diego Law School in 1983. She became a member of the California Bar in 1983. When she's not prosecuting criminals, you can find her cheering on the Buffalo Bills and Buffalo Sabres. She and Jeff have three children: Matt, Andrew, and Becca.
TARA HANER: Former attorney and now stay-at-home mom, Tara Haner, found her pumpkin recipe in a preschool co-op cookbook. She took the recipe and tweaked it a little each year to make it her own creation. "Every year I made them a little differently until the recipe was birthed," she says. The Haner family spends Thanksgiving Day with extended family and friends when they play silly games and wear funny hats. The matriarchs of the families do all the major cooking, but Tara brings dessert of some kind, usually cinnamon rolls.
Married to her husband, Scott, for seven years, they have three children age four and under: Kya, Wyatt, and Caden. They are self-described "wannabe homesteaders" and have their own laying hens as well as vegetable, herb, and fruit gardens. "When you have three small children, the fewer times you have to go to the store the better," she says.
A graduate of Highland High School, Tara received her bachelor's degree from California Polytechnic State University, San Luis Obispo, graduated from California State Clara University School of Law, and became a member of the California Bar in 2001. She worked as an associate with the law firm of Clifford and Brown in the area of civil litigation then as principal of Valley High School. She also coached mock trial for Centennial High School.
KELLY GIBLIN, firm administrator and a paralegal for the law firm of LeBeau-Thelen LLP, says she found her S'more bar recipe on the internet. "We thought it would be a good one to try during one of our Thanksgiving RV trips to Newport Beach," she says. "There is nothing better than S'mores by the campfire."
With her husband, Alan, of almost 23 years, they love traveling all over the world or just camping in their motor home. In fact, over the past six year, they have spent their Thanksgiving with family and friends at Newport Dunes in Newport Beach. However, this year due to work conflicts, they will be spending Thanksgiving at home with family and friends having a big dinner, watching football, and playing "Catch Phrase."
Kelly says that no Thanksgiving meal would be complete without her mother-in-law's incredible homemade dressing. Because she was raised on boxed or store-bought dressing, she is still trying to master this homemade indulgence.
Since she moved to Bakersfield in 1987, she has worked for LeBeau-Thelen and received her paralegal certification from California State University Bakersfield. She also serves as a Director of The Plank Foundation, which raises funds for cancer research and hospice care.
"I think the best part of my job is the great group of people I have had the privilege of working with. They are not only wonderful coworkers, but are like family," she says.
Seven Layer Cookies
By Lorna Brumfield
1 cube of butter
1 cup graham crackers
1 cup shredded coconut
1 cup chocolate chips
1 cup butterscotch chips
1 cup chopped walnuts
1 can Eagle Brand Milk
Mish Mash Bars
By Lisa Green
1 large box of graham cracker crumbs
2 cans condensed milk
1 large bag chocolate chips
Pre-heat the oven to 350 degrees. Mix all the ingredients in a bowl. Spread in a greased 9x13 Pyrex dish and bake for 25 minutes. NOTE: Bars must be sliced when warm otherwise it will harden and be too difficult to remove.
Tara's Old Fashioned
Soft Pumpkin Cookies
2 ½ c. all purpose flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
*1 tsp. ground cinnamon
*1 tsp. ground nutmeg
½ c. butter, softened
1 c. granulated sugar
½ c. brown sugar
1 c. canned pumpkin
1 tsp. vanilla extract
*(You can sub 1 ½ Tbsp. pumpkin pie spice for cinnamon
and nutmeg if you don't have one of them.)
S'More Cookie Bars
By Kelly Giblin
½ cup (1 stick) butter or margarine, softened
¾ cup sugar
1 teaspoon vanilla extract
1-⅓ cups all-purpose flour
¾ cup graham cracker crumbs
1 teaspoon baking powder
¼ teaspoon salt
4 (1.55 oz. each) Hershey's Milk Chocolate Bars
1 cup marshmallow creme
2 c. powdered sugar
3 Tbsp. milk (water may be substituted)
1 Tbsp. melted butter
1 tsp. vanilla extract
Mix all cookie ingredients together with electric mixer until smooth and fluffy. (You can separate dry and wet ingredients, sift flour, etc., but I don't.) Drop by heaping rounded tablespoonfuls onto greased cookie sheet (I use a hefty dose of PAM). Bake in preheated 350 oven for 17 minutes (give or take depending on your oven) until lightly browned. Cool.
In small bowl, combine icing ingredients and blend until smooth. I heat this in the microwave until very liquidy (40 seconds) and drizzle over cookies. It works better on cooled cookies, but it doesn't really matter.
Have fun! My husband just loves these cookies. He likens them to "little cakes."
1. Heat oven to 350°F. Grease 8-inch square baking pan.
2 .Beat butter and sugar in large bowl until light and fluffy. Add egg and vanilla; beat well. Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended. Press half of dough into prepared pan.
3. Arrange chocolate bars over dough, breaking as needed to fit. Spread with marshmallow creme. Scatter bits of remaining dough over marshmallow; carefully press to form a layer.
4. Bake 30 to 35 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. (Makes 16 bars.)