Serving Waitsburg, Dayton and the Touchet Valley
Serving Waitsburg, Dayton and the Touchet Valley
Sorted by date Results 1 - 7 of 7
I always looked forward to this casserole being served at my brother's home on Christmas mornings. My understanding was that it was his wife's father's recipe. I bugged her for the recipe for about five years before she finally told me, "Bill, that's your mother's recipe." I went through my mother's recipe box, which I had inherited, and sure enough – there it was. I'd had it all along. I have made a few changes and additions, and this is the result. Dry Ingredients: 8 – 10 slices of French or...
I was taught how to make Rouladen by two different elderly German ladies. The recipes were quite different. This recipe combines the best of both methods, and is how I prepare it for special occasions. Serves 4 Ingredients: • 8 slices thin-sliced top or bottom beef round, pounded to 1/8–1/4 inch thick, 5 - 6 inches per side (trim off fat/gristle.) Note: all dimensions cited in this recipe are approximate. • Hot or mild Jimmy Dean sausage, rolled into 3/8-inch-thick, 5-inch-long pieces, then...
This past week, Waitsburg has been graced with gorgeous sunny fall days, and crisp cool nights. The kind of weather that nudges me back into the kitchen, inspired by early fall produce, and cravings for slow-cooked comfort food. While researching recipes, I came across this gorgeous green mole made from pulverized pumpkin seeds, fresh cilantro, and green chiles. Much different than the rich, dark black mole most people are familiar with, this is just one of the many colorful varieties of mole...
I received this recipe from Heather Hiebert, one of the now-retired owners of the well-known Patit Creek Restaurant. In conversation she mentioned she had this great zucchini bread recipe. I asked to please share it with us This recipe calls for cake flour. I don't usually buy it unless I know I am going to use all of it. I have shared the substitution and have used it as well with success. Here it is again: Take one cup of all-purpose flour, spooned and leveled. Remove two tablespoons, and...
When life gives you lemons... I have adapted this recipe from the original found in Saveur Magazine. It called for oranges, but I substituted lemons, which resulted in a cake just as delicious. The cake is moist, easy to assemble, and can be served with or without frosting or a glaze. Leftover slices should be wrapped in cellophane. I have made a double batch of this recipe and served it as a layer cake with chocolate icing. Ingredients 2 whole medium oranges (4 lemons if you do not have 2...
This is on my dinner menu tonight so I will be able to tell you if it's any good. Or if it isn't, find another recipe. It has all the ingredients that go well together and I have an over-large zucchini that needs to be used. Then I will be out of zucchini and I will have to resource more. I don't do a lot of baking with zucchini but I do have my favorites. Chocolate Zucchini Cake, because it's moist enough not to need frosting and Chocolate Zucchini Bread, which I have put into the column. What...
In February, I wanted to celebrate my father Carl's 100th birthday with his favorite birthday beverage – a Manhattan cocktail and a decadent dessert. Although he passed in 2022, having a party with friends and family to acknowledge his 98 years was significant. My dad was born on a dining room table in the house he grew up in just north of Green Lake, outside the then-Seatte city limit. He was a WWII veteran and was married to my mother, Pat, for over 63 years until she passed. He built their r...
