Doughnuts in the Snow ... and Other Traditions by Cheryl Reinagel http://www.semissourian.com/blogs/1506/ en-us Sharon Shaw's Poppyseed Bread http://www.semissourian.com/blogs/1506/entry/54467 __Sharon Shaw's Poppyseed Bread is a favorite recipe from my dear friend. It freezes well, and is a perfect choice for your next brunch! What a delicious tradition from Sharon's kitchen!__ __Ingredients:__ 3 eggs 2 1/4 cups sugar 1 1/8 cups oil 1 1/2 cups milk 3 cups flour 1 1/4 teaspoons salt 1 1/2 teaspoons baking powder 1 1/2 teaspoons almond flavoring 1 1/2 teaspoons vanilla 1 1/2 teaspoons butter flavoring 1 1/2 Tablespoons poppy seeds __Glaze:__ 1/4 cup orange... Tue, 20 Aug 2013 17:47:06 -0500 Cronuts or Fauxnuts? http://www.semissourian.com/blogs/1506/entry/54126 My daughter, Erin, recently told me about these pastries that are very trendy on the New York scene. After doing some research, I found that people are willing to wait in line very early in the morn just to get one! Only 200 made daily, and a limit of two per person...just too interesting for this doughnut maker and bread baker not to try in Kelso! Basically, this recipe uses croissant dough, so the result is a light buttery pastry. Croissant dough is rather labor intensive, so I was eager to... Sun, 28 Jul 2013 11:54:42 -0500 Old Fashioned Blackberry Cobbler http://www.semissourian.com/blogs/1506/entry/54000 It's summer and that means blackberry cobbler! I grew up picking blackberries, and having an abundance of chigger bites as well! This cobbler was made for Rodney Sievers, since he offered a large container of blackberries to Glenda. All he asked for was one cobbler! I'm honoring Paula Deen, by sharing her recipe! http://www.foodnetwork.com/recipes/paula-deen/lattice-top-blackberry-pie-recipe/index.html Thu, 18 Jul 2013 16:06:52 -0500 Strawberry Rhubarb Pie http://www.semissourian.com/blogs/1506/entry/53432 Memories of my mother, Ruth Nations, fill the kitchen when making this pie! I am so fortunate to have garden fresh rhubarb from Judy Heisserer! My mother's recipe remains a treasure, of course, but I became curious to see if there were any new trends in making this vintage pie. I love smittenkitchen.com and found a recipe that included some brown sugar, which isn't included in my mother's go-to recipe. The crust for this pie is the "80 Proof Pie Crust" from Cooks Illustrated. Oh,... Fri, 07 Jun 2013 08:32:45 -0500 A New Tradition of Melissa's Kefir Bread! http://www.semissourian.com/blogs/1506/entry/49935 I love experimenting in the kitchen, and creating recipes in honor of someone special. Melissa Bain gave me the kefir grain while here, with the Soles4Souls University RV tour, a few weeks ago. Using a probiotic in bread making is an adventure for me! It's amazing to me, that it's much like the sourdough I make, without using a starter. This makes approx. 8 loaves of bread, so I hope you'll share with others! __Melissa's Kefir Bread__ 4 cups milk kefir* 3 packages of yeast 2 tablespoons... Wed, 17 Oct 2012 10:04:03 -0500 Beignets? French or Cajun Pastry? http://www.semissourian.com/blogs/1506/entry/49021 __No "doughnuts in the snow" this past winter, so I had to come up with something as I await the snow to return.__ So, beignets seemed to be the obvious choice! Most recipes, on the web, are quite similar and easy to make. Because the dough can rise over night, in the frig, you can enjoy fresh beignets with your coffee on a Saturday or Sunday morning! As you can see, from the photo, these are very light pastries, and are the best when served warm. I have sweet memories of visiting Cafe... Mon, 13 Aug 2012 12:44:44 -0500 Classic Creme Brulee http://www.semissourian.com/blogs/1506/entry/47763 This elegant dessert may appear to be a bit too labor intensive, when reading the recipe and steps involved, but it's so worth your time and effort! Best of all, it can be made a day ahead of your summer dinner or celebration, and is guaranteed to impress! I truly love the Fine Cooking Magazine, and was pleased to find this link, so you can follow the step-by-step instructions. A group of ladies recently enjoyed the creme brulee in the photo shown here. A kitchen torch isn't really... Wed, 16 May 2012 13:35:57 -0500 Autumn's Here! Time for Caramel Corn! http://www.semissourian.com/blogs/1506/entry/44460 __This is a vintage recipe that everyone will enjoy! I suggest a double batch, as I assure you it won't last long! If you must, you may pop the popcorn in the microwave. How many peanuts? I'd say about a half a can. (I'm not known for measuring, by the way.) Your kitchen will smell so wonderful while the caramel corn bakes! So, maybe you can mix up a batch with the kids, or share it with your neighbor. Perhaps it's time for a new tradition!__ __Cheryl's Caramel Corn__ 1 cup butter 2... Sat, 05 Nov 2011 23:11:53 -0500 Say Cheese! Homemade Cheddar Cheese...That Is! http://www.semissourian.com/blogs/1506/entry/41725 On a warm summer weekend, what could be better than some fresh baked whole grain crackers, paired with a nice bottle of homemade wine, and cutting into a block of farmhouse cheddar cheese? The cheese was waxed yesterday, so the aging process has commenced. Farmhouse cheddar is usually ready to savor after aging for four weeks. Since I tend to enjoy a rather sharp cheddar, we'll wait for seven or eight weeks before serving. For now, I watch and wait! This was the latest project, in my Kelso... Sun, 29 May 2011 08:25:39 -0500 Fleming's BBQ Sauce - It's a Family Tradition! http://www.semissourian.com/blogs/1506/entry/41604 The next time you fire up the grill, I suggest you grab a pot, a few ingredients, and stir up a batch of this simple, great tasting barbecue sauce! Bob Fleming, and his fabulous recipe, rolled into town more than 30 years ago. My family is still making this sweet, smokey sauce and serving it with pulled pork, ribs, and grilled pork steaks. The sauce has a little "heat" but you can adjust it to your taste. I always make a double batch of sauce...at least. I hope you enjoy this family... Sun, 22 May 2011 07:51:34 -0500 A Taste of Spring - Strawberry Cream Angel Food Cake http://www.semissourian.com/blogs/1506/entry/41098 My sister-in-law, Glenda Nations, recently made this elegant dessert and received rave reviews. I've included the angel food cake recipe to encourage you not to use a cake mix! The link, to Emeril's cake is below, but we prefer using this tried and true angel food cake recipe. Happy Easter ~ Happy Baking! Heavenly Angel Food Cake 1 cup cake flour 1 1/2 cup powdered sugar 1 1/2 cup egg whites 1 1/2 teaspoon cream of tartar 1/4 teaspoon salt 1 cup sugar 1 teaspoon vanilla Sift... Sat, 23 Apr 2011 09:53:10 -0500 Sunday Morning Pancakes http://www.semissourian.com/blogs/1506/entry/40403 On a weekend morning in Kelso, you'll smell espresso brewing, bacon frying, and Sunday Morning Pancakes! This has been a tradition in my kitchen for years! These pancakes are best with blueberries stirred into the batter, of course. The recipe originally came from Guy Brown, years ago. Try this simple recipe, and you'll see that Bisquick isn't needed after all. __Sunday Morning Pancakes__ 1 egg, beaten 1 teaspoon salt 1 teaspoon sugar 1 cup milk 3 teaspoons baking powder 1 1/4... Sun, 13 Mar 2011 11:37:49 -0500 Foolproof Pie Crust...I Promise! http://www.semissourian.com/blogs/1506/entry/40157 Maybe you have a tried and true never-fail pie crust. You may be using an egg, maybe vinegar, or even oil. I can't explain why, but the vodka makes a big difference! Here's what Chris Kimball, Cook's Illustrated publisher, had to say about this pie crust in November 2007. "It's a brilliant recipe...the secret ingredient? Vodka." Well, for tradition's sake, I substituted the vegetable shortening with lard, and it's now a brilliant recipe with a traditional twist! Instead of opening a... Sun, 27 Feb 2011 08:17:07 -0600 A Butterscotch Pie Topped With Memories http://www.semissourian.com/blogs/1506/entry/40008 Martina Peetz Fluegge left a legacy behind in her kitchen, and in our hearts. She was such a blessing to us all! Oh, if the walls of that kitchen could talk! The walls are filled with memories, and smells, of wrapping salt cured hams each spring, baking bread, shelling peas, breaking beans, making noodles from the fresh yolks of butchered hens, and Grandpa dunking his coffee cake, in his old coffee cup. The memories also linger, of a butterscotch pie, in a tin pie pan on that kitchen... Sun, 20 Feb 2011 10:05:09 -0600 A Change of Heart...Yes to Mochas & Lattes! http://www.semissourian.com/blogs/1506/entry/39793 In years past, I'd only hold a cup of coffee to keep my hands warm in winter...never, ever think of drinking it! I've long loved the aroma, just not the bitter taste. However, I had a sudden change of heart when I discovered a whole array of specialty coffees waiting for me at Panera or Starbucks, all fantastic. As my friends and family know, I tend to have a habit of trying to figure out a recipe and making it myself. I've made several different mochas and lattes, but this one is my new... Thu, 10 Feb 2011 22:52:39 -0600 Kelso Panettone - A Holiday Tradition http://www.semissourian.com/blogs/1506/entry/39025 A new holiday tradition evolved, in 2007, when I decided to create my own version of panettone. Kelso Panettone has become a favorite of family and friends, and I'll be making this moist, flavorful bread tomorrow morning! This recipes uses apricots, dates, currants, white raisins, and lemon zest soaked in orange juice, with a splash of Cointreau. The Fiori Di Sicilia is available from King Arthur, and I've included the link below. Typically a tall, cylindrical, fruit-filled sweet bread,... Tue, 28 Dec 2010 21:04:02 -0600 Everyone Smile...and Say Peaches!!! http://www.semissourian.com/blogs/1506/entry/36442 Fresh peach crumb pie, that is. Here's a recipe filled with tradition! Norma Haertling, in her New Wells kitchen, really knows how to spoil her family on a hot summer day, by serving this seasonal favorite! 4 cups peeled, sliced peaches 1 cup sugar 1/4 cup flour 2 tablespoons lemon juice 1/2 teaspoon cinnamon Combine all ingredients in a bowl and mix well. Pour into a 9" unbaked pastry shell. Cover with a crumb topping made of: 1/2 cup margarine 3/4 cups sifted flour 1/2 cup... Sun, 08 Aug 2010 07:07:36 -0500 Strawberry Fields Forever http://www.semissourian.com/blogs/1506/entry/35077 Strawberry shortcake, strawberries and ice cream, strawberry preserves, strawberry and rhubarb pie, chocolate dipped strawberries, and the list goes on and on! I love this time of the year! If you haven't enjoyed strawberries this season, now is the time! The strawberries in our local grocery stores have been very nice lately, but there's something so special about having homegrown strawberries. This weekend, a rich tradition continues in our community. I've been enjoying strawberries from... Tue, 25 May 2010 19:11:47 -0500 Do You Like Pina Coladas and Getting Caught in the Rain... http://www.semissourian.com/blogs/1506/entry/34795 Friday evening, I shared a blender of this cocktail with my dear friend, Judy, and we decided it's going to be a new summer tradition for us! Here's some history and my updated version of an old favorite... The Pina Colada was made famous thanks to a song that was released on 1979 although it was famous in Puerto Rico because it has been Puerto Rico's official cocktail since 1978, but it wasn't known as much as it is today since Rupert Holmes released his song "Escape" commonly known as "The... Sun, 09 May 2010 09:22:01 -0500 Kelso Spring Dinner ~ A Tradition To Savor http://www.semissourian.com/blogs/1506/entry/34529 While everyone was eating in the gym at St. Augustine School on April 11th, the real moments to savor were happening in the kitchen...at least for me! There's so much rich history in that buzzing kitchen, and it could easily go unnoticed with the dumplins rolling, the dressing baking, and the veggies cooking. Some of the ladies have been in this kitchen for the annual ritual of rolling dumplins for more than 50 years. They've shared stories of how the dinners used to be, when they... Sat, 24 Apr 2010 23:39:36 -0500