Peanut brittle is usually one of two types: made with butter, or without. We like the butter version more; the brittle has a softer crunch, and is a little less sticky. That said, in our house, anything made with corn syrup is inevitably going to end up with dog or cat hair stuck to it somewhere. Butter (you may use nonstick spray if you want … Continue reading Peanut Brittle
Why bother with canned fillings when fresh cherries taste so much better, and pitting cherries is no big deal? Cherries are at their best in July,* so make this pie then. Also, small children find it amusing to pop the pits out of cherries – make them do the work and this pie is even easier. You can make this pie with beautiful yellow/pink Rainier … Continue reading Cherry Pie
This recipe makes a soft and chewy cookie – filled with premium ice cream, it’s a dizzying upgrade from the usual ice cream sandwiches you buy at the grocery store. Don’t go too thick with the filling – you want a sandwich you can enjoy a full bite of without squishing the ice cream out of the back and onto your lap. Mix flour, baking … Continue reading Gingersnap Ice Cream Sandwiches
Nearly foolproof, turns out beautifully, and the bright lemony flavor stuns people who are used to the sticky, too-sweet or too-sour versions you pay a fortune for in snooty coffee bars. We’re working from two different recipe cards here, but we assure you both versions are delicious. Preheat oven to 350 degrees (325 degrees for glass – this is a recipe where it makes a … Continue reading Laura’s Lemon Bars
The writer Calvin Trillin once wrote that he and his sister Sukey were the only people he ever knew who ate at Nu-Way’s on Troost in Kansas City; we never knew anyone else who ate there either, but we stopped there for hamburgers nearly every time we came home from Starlight Theater on summer nights. Nu-Way on Troost has long since vanished, but there are … Continue reading Nu-Way Burgers
Mixed vegetable and meat kabobs take some practice. They always look great on TV, but in the real world, meat and vegetables don’t cook at the same temperature or for the same length of time. In particular, when beef or chicken are fully cooked, onions will still be raw with burned edges, and tomatoes will be mushy. If you want to go to the trouble … Continue reading Kabobs
In large skillet or wok, sauté garlic in oil. Add beef and cook for 5 minutes. Add ginger, salt and pepper; then broth, bell peppers and onions, and cook. In small separate bowl, mix soy sauce, sugar, water and cornstarch; when mixed, add to beef and cook until thickened. Stir in water chestnuts and serve over hot rice. from Marshall and Curt Johnson (pictured above, … Continue reading Pepper Steak
One of the nephews requested this today for an upcoming family dinner, so I’m sharing it here. Serves 6-8, but see note below. Trim beef and cut into strips; dredge in flour. Sauté mushrooms and onions in half of butter; remove from pan. Melt rest of butter in the pan and brown the beef strips. Add salt and consommé. Simmer, stirring occasionally until meat is … Continue reading Beef Stroganoff
Another recipe you should make in double batches … a plain Jane cookie that tastes really good. Cream butter and sugar until fluffy; add egg and vanilla and mix well. Mix together dry ingredients; add to butter and mix well. Shape into rectangle-shaped tubes, wrap in wax paper and chill in refrigerator until dough is hard. Preheat oven to 375 degrees. Slice dough into cookies, … Continue reading Spicy Refrigerator Cookies
Preheat oven to 350 degrees. Mix ingredients, adding egg whites last. Bake at 350 degrees for about 15 minutes or until just starting to brown. Serve warm with fresh fruit. from Great-Grandmother Jennie Harding Marshall (photo dated 1900) Continue reading Shortcake
Around Our Table 