.....Advertisement.....
.....Advertisement.....

Taste

  • Making something out of nothing

    I know this situation probably happens to everyone who likes baking.

    Often, on cold and dreary gray-skied days, I get in the mood to bake something. Doesn’t something fresh out of the oven sound perfect on these kinds of days?

    But usually I’m not in the mood to go to the store for ingredients, partly because these days are also perfect for staying in your pajamas.

    Instead of looking for recipes and being disappointed because you don’t have the supplies, it is best to take another approach.

  • Dash of Class: Robby Waters is One of Hardin County's Finest Cooks

    It does my heart good to introduce another gentleman who has been nominated as One of Hardin County’s Finest Cooks. Robby Waters was nominated by April and Thad Jackson.

    Robby spent 10 years of his childhood in Decatur, Ala., where he was introduced to great barbecue, white sauce and Brunswick stew.

  • Kitchen Adventures: Google your way to a fun theme-party snack

    I love a party with a theme. There’s just something about tying everything together and making the food match the theme.

    A few months ago, I did this with an in-home catalog party. To make it fun, I went with a Hollywood theme. To make it extra fun, all the snacks I served were beefed up concession stand items.

    Most of the recipes have already appeared in a kitchen adventure.

  • Dash of Class: A ghoulishly good treat buffet

    Halloween is upon us and I hope you have your costumes ready and your treats ready for the little ones sure to ring your doorbell. But something else might be a little more pressing if you are planning a Halloween gathering. I have selected some snacks and beverages, from Taste of Home’s website, that will leave even adults shaking in their boots. Enjoy.

    Caramel Apple Dip

    1 package (8 ounces) cream cheese, softened

    1/2 cup packed brown sugar

    1/4 cup caramel ice cream topping

    1 teaspoon vanilla extract

  • Kitchen Adventures: A war of spaghetti

    There are times in the world of food that lines must be drawn and allegiances should be made.

    Times when talk of who has the best recipe comes to a climax and words become actions. The result, in this case, is a little something called spaghetti wars.

    This particular war was fought at Herb Jones Chevrolet, Buick, GMC in Elizabethtown.

    On one side of the war was Milka Pomey. From the former Yugoslavia, Pomey knew her mother-in-law’s recipe, which Pomey has cooked since 1974, would emerge victorious.

  • Dash of Class: Recipe Roundup

    Recipe Roundup is a week early this month to make way for Halloween recipes next week.

    The recipes I am sharing this month seem to be really good.

    The S’ mores Brownies was requested by Catherine Smith, mother of some of my former students.

    The Minty Meringue Drops recipe was one given to me as a thank you gift by friend Doris Campbell, who was the wife of my former English teacher, the late Shannon Campbell. Mike and I had made a large tin of bourbon balls for her son Jeffrey’s wedding reception in Florida.

  • So many things to do with pumpkin

    If you think the only things you can do with a pumpkin are carve it or make a pie then you’ve been missing out on some pumpkin deliciousness.

    Some of my favorite fall desserts come from a pumpkin and the possibilities are endless. My grandmother always supplies pumpkin pies for family gatherings, but sometimes I like to get a little creative.

  • Kitchen Adventures: As easy as apple pie

    Food in the fall often means baking something with apples.

    An apple pie with a big scoop of ice cream is a standard dessert in the fall. But there are variations on the apple pie that are just as delicious and remain as easy as the original. One of my favorite things to eat in fall is caramel apples. When I found a recipe that basically was a caramel apple in the form of pie, I just had to try it.

  • Dash of Class: Women's Club presents annual Harvest Breakfast and Country Store

    The Woman’s Club of Elizabethtown’s Harvest Breakfast and Country Store has been a tradition each October since 1964. This year is no exception. It is 7 to 10 a.m. Saturday at Pritchard Community Center in Elizabethtown with dine in and carry out service. Tickets, available at the door, are $6 for adults and $3 for children.

  • Dash of Class: Fall is the season for apples

    If you haven’t heard, fall is the season for really good apples and if you haven’t already thought about making something with apples, hopefully you will after today’s column. George and Nora Bowles, friends from St. James Catholic Church, recently called about a recipe for apple butter not using apple cider. Cider is costly, but apple cider vinegar costs much less. I have since found a recipe for those of you who love apple butter that you could make any time using applesauce or stewed and pureed apples.