• Kitchen Adventures: A yuletime tradition


    From gingerbread men to fruitcake and figgy pudding, there has been a wide variety of Christmas food traditions throughout history.

    One traditional recipe I have never tried until now is a yule log.

    The yule log, or bûche de Noël in French, is based on an actual log burned in European hearths as a part of winter solstice celebrations.

  • One of Hardin County's Finest Cooks: Jo Johnson passed down fine food traditions

    December’s “One of Hardin County’s Finest Cooks” is the late Josephine “Jo” Johnson of Elizabethtown.

    Nominated by her daughters, Bonnie Young and Carolyn Clark, Jo was a homemaker, devoted mother and retired seamstress from Elizabethtown Sportswear. Jo, although small in stature, was a bundle of energy and prided herself on being a hard worker.

    “I may wear out, but I won’t rust out,” she often said.

  • Dash of Class: Thanksgiving recipes and reflections

    While I was teaching foods classes at Central Hardin High School, I had students do a culminating project over the semester. It showcased what they had learned such as measuring ingredients, kitchen sanitation, the proper way to set a table, table manners and actual meal preparation.

  • Budget-stretching family meals

    A budget-stretching tasty meal is a real treat as grocery prices continue to creep up.

    With a couple substitutions, Vegetable Lasgna is one of those meals. I first loved this dish for its taste but have a new appreciation for it as my family puts more demands on each grocery dollar.

    I discovered this recipe when  preparing for my older son’s first birthday party. We were hosting my family and my husband’s family. I needed something I could prep in advance and I needed something that would accommodate my vegetarian in-laws.

  • A Dash of Class: A day to remember

    In the Sweat family, 2013 has been divided into “BW” and “AW,” before wedding and after wedding. The time came and went so quickly. But Oct. 20, the day my son married, was beautiful, weather wise, people wise and wedding wise.

  • Kitchen Adventures: A cheesy dip for game day

    Whether you like a sport where the ball is bounced down the hardwood or driven down the field to an end zone, this time of year is time for tailgating and parties to watch the big game.

    To have the best sports viewing experience you need a few key things. You need a great TV, a group of people who won’t talk through the entire game and food. In fact, great game day snacks might need to move to the top of that list.

  • Dash of Class: Faye Fehnel is One of Hardin County's Finest Cooks

    I first became acquainted with this month’s One of Hardin County’s Finest Cooks when Stone Hearth hosted a “Mama and Me” brunch. That’s when I met Faye Fehnel, a cook at the Elizabethtown restaurant.

    Her love of cooking began working with her mother on the family farm and preparing meals for farm workers.

  • Kitchen Adventures: Nutella adds nutty flavor to cheesecake

    I’m not sure why it has taken me so long to discover chocolate-hazelnut spread. I didn’t really think of trying it until last year.

    To my great joy, it is delicious, especially when used in a recipe to make a tasty treat.

    Last year I found a delicious truffle to make with the ingredient and last week I ran across a recipe for Nutella Cheesecake.

    Picture a mind officially blown.

  • Kitchen Adventures: Sweet treats for Halloween

    Some people like Halloween for ghosts and ghouls. Others, like me, are in it for candy and treats.

    I remember when you could bring homemade treats to school parties. Cookies, candy, popcorn and caramel apples also were a welcome treat.

    While schools have limited what homemade goods can be served in classrooms, you still can whip up tasty treats at home. Some are goodies the entire family can have fun making together. 

  • Dash of Class: October recipe roundup

    Here we are at the end of the month again and I have several interesting recipes for you.

    A reader emailed me and asked me about Mr. Gene Baskett’s Apple Banana Cherry Nut Bread from a recipe last year. It seems the original recipe didn’t specify the type of cherries. The Baskett family said it’s chopped maraschino cherries, the type often used for ice cream sundaes and such. This would be an excellent time to make some of these loaves and freeze them. The recipe calls for apples, which are in season.