Serving Waitsburg, Dayton and the Touchet Valley
Serving Waitsburg, Dayton and the Touchet Valley
Sorted by date Results 151 - 175 of 213
First, before I start, I need to correct last week's pumpkin cookie recipe. I hope anyone who made it realized it had an error. I received a call from a lady who questioned whether 2/3 cup of flour was correct. Most of us who bake knows that didn't make sense so rather than ruining a batch of cookies, she checked. Since I was not at home, I asked her to Google it on Allrecipes.com. Sure enough, she found it and it should have been 2 ½ cups flour. I apologize and my only excuse it my head was not where it should have been. I wanted to...
The recipe for this week has changed a few times. I was going to put in a recipe for roasted vegetables with rice and bulgur wheat. It has an interesting blend of spices, but I didn't get it made. I want to try it first to make sure it tastes as good as it sounds. Actually the recipe comes from the Union Bulletin. The other recipe is a sausage and barley soup. It looked to be straightforward, but when I saw the cookie recipe, I knew it would be the one. I haven't made pumpkin cookies for quite a while . INGREDIENTS: 2/3 c. all-purpose flour 1 &...
Quiche is a bit like stir fry; most anything can go into it. This one caught my attention because for some reason we have three dozen eggs in the refråigerator. I like a breakfast dinner, so for me, this would be dinner with fried potatoes and fruit. Quiche is good for all three meals and is easily warmed up. INGREDIENTS: ½ c. light mayonnaise ½ c. milk 4 eggs, lightly beaten 8 oz shredded reduced-fat Cheddar cheese 1 -10 oz package frozen chopped spinach, thawed and squeezed dry ¼ c. chopped onion 1-9 inch unbaked pie...
I’m making this bread for dinner tonight to go along with the Salmon Mango Bango. I’ll let you know how it tastes and if it’s worth trying. I guess if it’s not, then I’ll have to find another recipe. It would be silly to post a recipe and then say don’t try it, so if you are reading this, then it was a keeper. INGREDIENTS: 3 c. flour ½ c. unsalted butter, melted 1 c. sharp cheddar cheese, grated 1 tsp baking soda 1 c. parmesan cheese, grated 1Tbsp baking powder 2 large eggs 1 tsp salt ¾ c. sour cream ½ tsp garlic powder ¾ c. plain Greek yog...
First, let me say, I'm not a huge fan of salmon, unlike many of my friends. I don't "dislike" salmon, but it never crosses my mind for dinner. Much like avocadoes, I buy them because they are so good for you, but often they will stay in the refrigerator until time to throw them away. If you glance through the recipe, don't be turned off by the red bell pepper and ancho chili pepper jam. I Googled it and it turns out it's easily available. Some time ago, I bought a jar of apricot and jalapeno jelly that I'm going to use instead. We do have...
I haven't had time to make this, but it's on my list. I like apple anything, mostly with raisins and walnuts. This would be a good sweet bread to have on hand in case someone drops by, for dessert, or for breakfast, tho I would add scrambled eggs to go with it. Some of you may add yogurt. INGREDIENTS: ½ c. butter ½ tsp salt 1 c. sugar 1 tsp ground cinnamon 2 eggs ½ tsp ground cloves 2 c. flour 2 apples, peeled, cored, and chopped. 1 tsp baking soda DIRECTIONS: Preheat oven to 350 degrees. Lightly grease a 8 x 4 inch loaf...
This is a recipe I found on King Arthur Flour Facebook post. "This perfectly tender cake mimics the flavors of a cup of ever-popular chai tea." When I asked Judy at Rooster's Brew what was the most popular drink, she said Chai Tea. This recipe has almost three tablespoons of spices and does taste like Chai Tea, from what I remember since it's been awhile since I have had it. It seemed the perfect time to make it for the coffee hour at church and get their reviews before I decided if it would be...
This caught my eye from Allrecipes.com so I opened up my email to see what all it contained. It was given a 4.5 star. The person who posted it said it was part of a wedding gift recipe collection given to her and stated, "It is rich, aromatic, flavorful, and makes a LOT." It seemed like some good reasons to share. We are busy people and more often than not, I will open a jar of canned spaghetti sauce and add meat. I thought this would be a good one to make and freeze for those days that one doesn't have much time to put together a dinner. An...
I'm not sure if this is the recipe the Amish use, but its good and I make it often. This last batch, I added wheat germ and chia seeds. It is not uncommon for me to have someone stop and tell me they love reading the recipes, but really haven't made them. I laughed when it dawned on me that is what I do with exercise tapes. I watch them, save them on Facebook, and somehow think that is the same as doing them. For me, I'll start a recipe before I dust so you can see my priorities. INGREDIENTS: 2...
I saw this recipe and the following caption, "This is great as thick soup served with French bread or served over rice or noodles. Better the next day!" And it had four stars so I figured it would be a good one to try. Besides, it's a good way to use up some more zucchini and lots of other fresh vegetables. I was going to put in an Amish White Bread recipe but it will have to wait. I thought this would be a winner because it could cook all day and if you picked up a fresh loaf of bread from one of our many bakeries, you'd have a healthy,...
I saw a similar recipe on Facebook and thought I saved it, but I guess not. So I Googled the recipe, only to find out there are many versions. This one was the closest to what I remembered. It turned out yummy and quick, but I didn't follow it exactly. I realized just recently, that cutting a raw chicken breast into bite sizes, then cooking it goes a lot faster than cooking a whole chicken breast, then cutting it up. I know! Sad isn't it?! MARINADE: ¼ C. brown sugar 3 Tbsp soy sauce 2 cloves garlic 1 Tbsp fresh ginger, grated Fresh...
This recipe comes from Marg Schmick, Andee Thurston's mom who lives in Endicott and who gave me a story for the Times' harvest issue. I asked Marg if she had any recipes to share and she gave me this one with a note, "Current easy favorite!" I haven't met her, but I can tell we would be friends. I haven't had a chance to make it but it's on my list. It is a stovetop, one-pot dinner. Winner! INGREDIENTS: 1 lb. hamburger 1 large onion 1 Tbsp olive oil 1 c. long grain white rice 1-15 oz can diced tomatoes 1-15 oz rinsed and drained black beans 1...
I saw this recipe on one of those videos on Facebook that makes you think you can do it all in 30 seconds. It's the season for zucchini and I had one that must have been on steroids so I decided to make them. I had Panko and the parmesan cheese, had bought the garlic powder for another recipe (expensive), so was good to go. The Facebook recipe showed a dip to use. Most dips I don't care for because they have sour cream or cream cheese in them. I figured I didn't need a dip anyway, they looked...
I found this recipe in the Costco Connection and since I had most all of the ingredients, I made it for dinner. However, since I goofed a bit, I'm not sure how it's really supposed to taste. I'm guilty of glancing at a recipe, then assuming I know what was in there. I saw one cup of quinoa and thought it said two cups of water. I didn't have exactly one cup, so added a mixture I have of quinoa and sprouted rice. I got it boiling for some 10 minutes, THEN read the recipe. It said only 1 1/3 c. water. I peeked at the pan and it had too much...
The Story Behind the Story Since I write the recipe column for The Times each week, my mind was naturally drawn to those people that prepared meals for the harvest crews of years past. I found myself slightly stressed for them as I wondered how they accomplished such a huge task. I talked to several ladies and their children (my age) about memories, food, and accomplishments during harvests of the past. I wish I could have spoken to many more, but when I was done, I was satisfied to know that,...
I’m going to cheat this week and use a recipe I have used before. For several reasons, of which one is, it is a good dessert for this time of year: very lemony. I made this not too long ago and realized I had picked up two instant lemon puddings instead of one pudding and one Jello. I had a large box of lime Jello and used half of that. It was not a good idea. The lime flavor canceled out the lemon flavor so that neither one came thru. Zucchini are coming on so if you have any good recipes, please share. I have done the Chocolate Zucchini C...
Back in the saddle, as "they" say, where I come from (Montana). A huge thank you for Dena for sharing her grandma Violet's recipe. I smiled when Dena shared that her grandma took recipes out of magazines in the waiting room. I gave her a high five! I love to read the stories and share ideas behind the recipes. Many of my recipes have also come from my boys' great-grandma. I sometimes wonder how many generations we will share recipes before we enter the Jetson age. If you have a favorite recipe y...
I recently ordered Espresso Powder from King Arthur Flour Company. I "liked" them on Facebook so I can see their posts. They had posted that coffee or espresso used in chocolate recipes enhances the chocolate flavor. I remembered I had a chocolate cake recipe that called for a cup of hot coffee and thought I could try this espresso powder. And as luck would have it, no one signed up for coffee hour at our church. I usually don't make cake at home because it's too much to eat for the two of us....
I think I found this on Facebook. I love that you can save recipes and ideas and go back to them when you get a chance. Not that I have, but they are there in case and Facebook reminds me how many I saved that week. Quote: “This is perfect for any potluck. This salad packs a lot of flavor and is very hearty. You will get rave reviews with this one” I didn’t make this yet but will next week. I went to the store and didn’t find the white wine vinegar. I googled it and “they” said no, it is not the same as white vinegar. I’ll see if I can find it...
Before I mention this week's recipe, I'd like to talk about last week's recipe that used a raw egg. It is not recommended to eat a raw egg, so please look up the pros and cons and decide if you want to use the recipe. My friend suggested substituting Egg Beaters. As she and I discussed, I have not had a problem eating raw cookie dough or batters with a raw egg, so I would not have thought anything about making the peanut butter pie. She has had experience with salmonella and food poisoning and it sounds like it is not a fun thing to go through....
This week’s recipe comes from Cheri, who is the owner of The Last Resort. She asked me if she could share some of her recipes. Absolutely! Those tried-and-true recipes are the best. I have seen peanut butter pie recipes before, but have not made them. This is on my list now. I asked her to take a picture, but she said it was gone before she had a chance. Joe will tell you that I would put peanut butter on everything. Not true. It has its place, but I have more places to put it than he does – like pancakes. INGREDIENTS: 1 1/3 c. creamy pea...
I thought I had shared this before, but I don't see it in my recipe file. I love strawberry and rhubarb anything. I will reproduce the original recipe here, and later tell you what I did differently. INGREDIENTS: 4 c. fresh rhubarb-1 inch diced (4-5 stalks) 4 c. fresh strawberries, hulled and halved 1 ¼ c. granulated sugar 1 ½ tsp grated orange zest 1 Tbsp cornstarch ½ c. freshly squeezed orange juice 1 c. flour ½ c. light brown sugar, lightly packed ½ tsp salt 1 c. quick-cooking (not instant) oatmeal 12 Tbsp...
Are you still waiting for the Perfect Pound Cake recipe? Me too! I’m sure I put it somewhere I could find it when I wanted it, but... Yes, I could google it, but there is more than one and I wanted to try this one. So it is on the back burner until I clean my desk or accidently find it. This recipe came from a friend. I have tried it and it’s good. It is almost barbeque season and this would be perfect for it, or a small gathering. I don’t know how well it would hold over though. INGREDIENTS 1 bag spinach 1 head iceberg or romaine lettu...
I really struggled with the recipe this week, thinking of Mother's Day. I actually over-thought it. First I was thinking of a recipe for brunch, but selfishly, brunch for me comes at the wrong time of day. I'm hungry when I get up, thus not hungry for brunch. Then I thought of the many different types of moms: those who are with us and those who are not. And those people in our lives that may be more motherly and nurturing than our own moms, like aunts, older sisters, elderly next door...
Are you asking yourself, what happened to the perfect pound cake recipe I was talking about last week? I spent at least a half hour looking for it on Saturday and couldn't find it. I think I pulled it out of my drawer so I would have it when I was ready for it, so it is somewhere. So frustrating; but that seems to be how I roll. I saw this recipe and it caught my eye because of the smoked paprika. We have some, but I've never used it. It seemed like a lot of paprika, but the reviews all said it...
