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Taste

  • Tuula Poikonen: One of Hardin County's Finest Cooks

    Today's "One of Hardin County’s Finest Cooks" came across the Atlantic Ocean to America. Tuula Poikonen’s journey began in Finland, the Scandinavian country of 190,000 lakes.

    Upon graduation from high school, she studied in Michigan, where she met her husband, Allan. After college graduation, Allan flew to Finland and married Tuula.

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  • The Best: Ham and Swiss Cheese Finger Sandwiches

    I ran this recipe for Helen Goldsmith’s Ham and Swiss Cheese Finger Sandwiches more than 20 years ago when I featured her in the first of a series of columns on great cooks in Hardin County, and I probably get more requests for this recipe than any other. 

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  • Dash of Class: A winter recipe round up

    Here we are at the end of the month again and it’s time for requested and shared recipes.

    The first recipe is Gluten Free Pie Crust, requested by Barbara Proffitt for an employee at Hardin Memorial Hospital who was going to have a Thanksgiving guest who can’t tolerate gluten. It got good reviews on www.food.com.

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  • The Best: Gifts from the heart

    Today you get what really might be my all-time favorite recipe – Fabulous Pecan Bars. I originally got it from a cookbook, “Christmas Thyme at Oak Hill Farm” by Marge Clark. Everywhere I take these, people say they are the best things they’ve ever tasted and I would have to agree.

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  • The Best: Favorite Thanksgiving recipes

    I’m sharing again today two of my favorite recipes that I usually serve on Thanksgiving.

    The recipe pictured, 24-Hour Mashed Potatoes, originally came from Karen Himmelheber, who was stationed at Fort Knox several years ago and attended my church. Karen was a fantastic cook. I shared another of her recipes, the Frozen Bread Dough Coffeecake, a few weeks ago.

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  • Taking time to be thankful for food and so much more

    Stay tuned for information on my cookbook, “Mama and Me,” to be delivered Nov. 28. Watch in this column and on Facebook for a list of signings in Elizabethtown and Glendale.

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  • The Best: Give the gift of food this holiday season

    Some of my favorite gifts for Christmas – to give and to receive – are gifts of food. They’re generally inexpensive, yet they’re very special because they’re made by hand, and gifts made with your hands really do come from the heart.

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  • Turkey, desserts worthy of new traditions

    It seems Thanksgiving has come upon me very quickly this year and it probably has something to do with getting a cookbook finished. I have written about alternatives to the usual turkey and pumpkin pie, but today I am going with the traditional family Thanksgiving dinner and some new recipes for pumpkin. Who but Butterball could you call on for a basic roasting turkey recipe? Of course, there is deep fried turkey, but the healthier choice is oven roasted.

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  • The Best: Share the love with Amish Friendship Bread

    One of the most popular recipes I’ve ever run is for Amish Friendship Bread, which was first published in my column almost 20 years ago. The reason it’s called “Friendship” bread is because you share the starter. Once your starter has been fed and has completed a 10-day cycle, you use some, save some and share the rest with friends. Folks have told me that they have run into friends who gave them their starter years before, and they are both still making the bread. I love that.

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  • Dash of Class: Alphabet journey continues with H, I

    Today we are back on a field trip through the culinary alphabet and we are up to the letters H and I. It is a stretch, but H is for honeydew melon and I is for Iceberg Lettuce. I told you it was a stretch, as those two probably should be L and M. However, I have recipes for each.

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