Serving Waitsburg, Dayton and the Touchet Valley
Serving Waitsburg, Dayton and the Touchet Valley
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I made this a few days ago because I had some asparagus to use up, plus I had all the ingredients, except half and half, but used milk. I even had an unbaked (bought) pie crust in the freezer that needed to be used. It is quick and easy. The listed amount says it is for two pie crusts but the milk and eggs, I found, fit nicely in a large pie pan. I didn't measure or weigh the asparagus, just used what I had, which was about right. I didn't use 10 slices of bacon for this one pie, but cut a third...
Just a simple cake that will make everybody very happy! Equipment: 1 muffin pan or 1 small cake pan, greased and floured (or use cooking spray) 1 small sauce pan 1 toothpick For the cake: 3 egg yolks 3 egg whites ½ cup sugar 1 cup all-purpose flour, sifted 1 ¼ teaspoons baking powder For the syrup: ½ cup sugar ¾ cup water ¾ cup spirit (whiskey, rum, brandy or anything you like) For the garnish: Sweetened and/or flavored whipped cream as desired Berries as many...
First before I start on my recipe, I realized that I seem to be on a bread kick. I had been thinking about cinnamon rolls and had not made any for a long time. In fact, I had not used my rolling pin for a long time. It truly is a day project with making the dough, raising it, rolling it out, rerolling it with the filling, then raising it again, and finally baking it. Whew. There went Saturday, and yet another day of not cleaning, Second, when we were growing up, if Dad was not coming home for...
I thought with less events and gatherings for me to go to and/or volunteer, I'd get so much done around the house. Not so. I sigh and say "tomorrow." I find I can wear the same comfy clothes three days in a row, until Monday when I will once again have to put jeans on. I learned I can not blackmail, bribe, or sweet talk my hairdresser into breaking the rules-And so it goes! Making bread, for me, helps the day go by. Since it's in steps, I can start it, and while letting it rise, go do my...
Chef Daniel Rossi is sharing this easy recipe with the Times Readers, claiming it’s “the easiest bread in the world to make.” Most folks should have these pantry items available—give it a try! Waitsburg Country Bread INGREDIENTS: 4 cups unbleached all-purpose flour 1 cup rye flour (or use an additional cup of all-purpose flour as a substitute) 3 tsp salt 2 tsp instant yeast or 3 tsp dry yeast (1 packet) 2 1/2 cup water at 100F Flour as needed for dusting Set the oven at 450°F DIRECTIO...
Here is something fun to make and can include the help of kids. Perhaps get some pretty pastel or Easter plates and gift them (with maybe a colored Easter bunny?) Another simple idea, and I usually do it at Easter, is to make 2 round cakes. One round cake is for the bunny face, the other has two simple cuts to make the ears, and tie for the bunny. Kids love to decorate it with colored frosting or colored coconut, add eyes and nose. Like the chocolate bunnies, the ears usually get eaten first. INGREDIENTS: 2 c. white sugar 1/3 c. cocoa powder &f...
I thought and I thought and I thought in vain, at least I thought I'd write my name. It was one of the quotes from my 6th grade autograph book. That's how I felt trying to decide which recipe to put in. This one was in the category in the Allrecipes.com section called Quarantine Recipes. The idea is to be able to use what you have in the freezer or pantry. Isn't that what we do anyway? They also had included about 15 recipes because they took quite a bit of time, but they were all breads and...
I wasn't sure what I was going to put in this week. Needless to say we could use some comfort food and this falls into that category. I have fond memories of bread pudding. Gramma Yonkie made it often and it was mentioned by several at her funeral. She saved any old cookies, dry donuts, stale bread, and it would go into the bread pudding. Always there was cinnamon and raisins, but each one took on a different flavor. I haven't made it yet, but I think I will buy some French bread, cut it thick,...
If this sounds familiar, I shared it a few years ago. It was what came to mind Saturday morning while looking at the bright snow outside. Weekend mornings have more time to fuss with breakfast, or maybe your breakfast comes later in the day. These are hardy, flavorful pancakes. The cardamom gives it an extra touch. If you don't have any and would like to try the recipe, let me know. I have plenty. Peanut butter or no peanut butter? I didn't realize that pancakes could be controversial! Of...
Joe fixed this for dinner and it is surprisingly easy and surprisingly good. A little bit of chopping and it's ready to go. The ingredients are simple and what we mostly had on hand. (I had to get some apples) We had a butternut squash from the summer bounty that needed to be used. We used 3 bone-in pork chops, instead of 6 small boneless ones. If you don't have squash, I'm thinking Brussel sprouts would be good, potatoes, or any root vegetable This does not, in my opinion, come off too sweet....
First, a report on the Banana Breakfast Cookies. They are a winner. I used quick oats, instead of rolled oats, which I chose over old fashioned oats, but next time, I will buy the rolled oats. I added a tablespoon of peanut butter, (I could have added more!), and chopped almonds. My first batch I didn’t use parchment paper. They stuck a little bit as there is no oil in the batter. So use the parchment paper. I also added a half teaspoon of baking powder and a little bit of sugar (perhaps a f...
I didn't get a chance to make these this weekend. I have bananas, but they are not ripe yet. I think one could make these every time you have ripe bananas on hand, if you don't want to make banana bread, or don't have time. For those who don't eat much breakfast, or want to have a grab and go, these sound perfect. The reviews are all positive, saying what a great banana flavor they have. Many added a half teaspoon of salt and baking powder but said it was good either way. One said she added a ta...
I was really wanting to try this cake and what better time than when it is my turn for coffee hour at church. But it was not without drama!! This is a layered cake, caramel, flan, and chocolate. As with most recipes, this has several versions. This one comes from All Recipes.com. Let me tell you all that I did wrong so you don't make the same mistakes. First, my Bundt pan was too small. I think the older ones were larger so that created its own drama. Second, I substituted Smucker's caramel,...
I seem to be on a dinner idea kick, but I do have a yummy cake I'm going to try and share. This recipe was shared by a friend, Sofia, who brought it for a potluck. If you do not like shrimp, or don't eat it, then another meat can be substituted. It did comment to not use fresh cooked rice, but to use leftover rice, or cook the day before. Otherwise, it will get mushy (I did not know that.) Sofia said she does not cook the eggs, then put it in, but beats the egg and stirs it in to be cooked....
This recipe was recommended to me by Chuck Reeves, a twist on the tomato aspic, and is found on Cooks.com. Tomato aspic is an old fashioned recipe that was at most potlucks or gatherings as well as lime Jello with cottage cheese and pineapple. Potlucks are great to share and taste those dishes one doesn't often make at home. History: Aspics are made of gelatin, most often served in the shape of a fancy mold. They date back to the middle ages, with a detailed recipe of aspic being written in 1375...
I'm still on the comfort food kick. Most of the time a recipe will come to my email, mostly All Recipes.com. I either delete it, make it, and/or share it. This one reminded me of when I was back home and we would get a pot of goulash. I remember thinking it was so good. As I mentioned, I don't think mom did much more than hamburger, macaroni, and tomatoes, with of course salt and pepper. There are several versions of goulash, probably depending on where you grew up. Some like it with a green...
Following Vicki's article last week about comfort foods and warm soups, I remembered this one. I had put it in the recipe column awhile ago and I got quite a few positive feedbacks on it. One lady mentioned to me that she thought it was way too much spinach and used only about half the amount. I read some of the reviews. Many said they used hot Italian sausage, doubled the amount of barley and used 3 carrots instead of one. A few added canned tomatoes. Some used more garlic. Some more...
I'm sure you have noticed, I don't have many vegetable recipes in my column. I have mentioned before, I prefer my vegetables plain with a little salt. Joe sneaks butter on them unless I catch him first. This may be because my mom was not an adventurous cook. So I was pleased when Katie Leid shared this with me. Her husband, Wes, a supportive fan, lets me know when they have tried recipes and encourages me to do a cookbook. INGREDIENTS: 4 Tbsp butter 4 Tbsp flour 1 (3 oz) cream cheese 1 ½...
MY NOTES: I thought this was interesting. It was copied and pasted from All-Recipes.com, in a slide-show that came to my inbox. It was written by Mary Claire Lagroue. Recipes mentioned can be found on All-Recipes.com. 2010 Beer Can Chicken-It’s the dawn of the decade. Apple has unveiled the iPad. Time Magazine has named Mark Zuckerberg person of the year. We listen to Ke$ha’s Tik Tok a bit too much. And it seems we’re “getting crunk” in the kitchen, too, because we’re stuffing whole chickens wit...
Remember I said I would do the Christmas Scones recipe this week, but call it New Year's Scones? Well, I guess I'll have to rename them again. This recipe came to my email and it sounded good. I didn't make it yet but I will. When it's cold and dampish outside, a hot meal hits the spot, as well as fresh made soup. If you don't eat pork, I think a nice thick hamburger steak would substitute nicely. I will make mashed or baked potatoes to go with, but rice or noodles would also be good. This week I came across a recipe for Kielbasa with Brussel...
I just returned from a quick trip to Southern California, which started with a visit to my sister in Laguna Hills. Conveniently, I scheduled my flight to arrive at dinner time because Laguna Hills has a very dynamic Asian community, and I was ready for some good sushi or Chinese food. We settled on a wonderful Chinese restaurant, where the special that night was Peking Duck. Needless to say, we enjoyed it! Two days later, I headed up to Los Angeles for work and to visit friends, where I happily...
I know I have posted this before but I was vacillating between a few others and this one won. A scones recipe called Christmas Scones came into my email but I think I will call it New Year's Scones and share that one next week. Another one came in called Sweet and Sour Meatballs. Interesting mixture with sauerkraut, canned jelled cranberry, brown sugar, and spaghetti sauce. I told Joe about it and he said he had a bottle of sweet and sour sauce. Yes, but not with sauerkraut in it!! I'm still pondering that one. I have made this with and...
I'm going to squeeze two in because many will look at the name, persimmon pudding, and think, "not interested!" but perhaps the pretzels will interest you-like Bill P. My friend, Martha, shared some of the persimmon pudding with me. It is not a pudding, like we think of, but a moist bread. I would not have tried it, either baking or tasting, had not I been gifted some. I had no idea what a persimmon was, except perhaps a crayon color. I found them at Andy's. Martha said they had to get squishy...
This recipe was gifted to us by Daniel Rossi, via Vicki Sternfeld-Rossi, a name you will recognize from her articles in our paper. She brought this stew to share with the Times staff on our long Tuesdays. I actually had some the next day. I really liked it, so proceeded to get the recipe. I love a good stew in the winter months. I emailed Daniel Rossi to clarify some instructions and I noticed he had quite a few abbreviations behind his name. I asked if he would send me the long version. This is...
If this sounds familiar, it is. I used this recipe last year (and the year before) about this time. It’s worth repeating. I used to make this after Thanksgiving when I had a family and was trying to stretch all the leftovers I could. It’s very good and would be handy if there is still “leftover” company. A review was received on the Sausage Stuffed Acorn Squash. Zenoby sent a message saying she made the recipe but used what she had handy, changing the bread crumbs to rice, no celery and Parmesa...
