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Taste

  • Dash of Class: Apple Butter Glaze for Pork is a recipe worth saving

    Here we are at the beginning of a new year again. It seems like the Christmas holidays went so very fast. Now as we begin 2012, we start to think about the year ahead and our goals. Many people call those resolutions. I have failed so many times because of unrealistic expectations, so this year I am going to call my personal ones my goals. I looked back at my first column of 2009, and many of my goals then remain, some goals are new ones and some are coming off my list.
     

  • The Best: Mini-muffin pan favorites

    These two recipes came from one of my co-workers, Terri Swain. Both are baked in mini-muffin pans (24 count), and both are delicious. Either would be great as finger food for a New Year’s Eve celebration.

    The Miniature S’Mores recipe always reminds me of my Girl Scout days. In fact, every time I even see this recipe, I feel the need to call or email some of my former Girl Scouts — so watch out, Maria, Toyondas and Katie-did.

  • The Best: Christmastime favorites

    When my daughter was little, we would make a special treat for Santa Claus every Christmas Eve. We would put the treat on a Spode Christmas plate near the stockings, and we would all be so excited on Christmas morning to see only a few crumbs left on the plate. We knew by the overflowing stockings that Santa had come, but we were so glad we had been able to give him a little sustenance to help him get through his long night.

  • Dash of Class: A traditional Christmas dessert

    This is my 51st column this year. That is a blessing for me and I hope for you. There are more columns to come.

    There are blessings all around us. It really is a blessed time of the year. I hope you are focusing on what this special holiday is all about to you. In the Christian faith, we are celebrating Jesus’ birth. As we tear wrap off gifts, let us remember why we are giving gifts in the first place. It is like a huge birthday party.

  • Dash of Class: Making Christmas sweet

    As Christmas quickly approaches, we are thinking about all the things we like to do for the holiday season and at our house that includes making candies and baking cookies. “Taste of Home,” one of my favorite food magazines has been on a “cookie countdown” and I thought today I would write less and give you more in the form of recipes, so you can try some new ones before Christmas arrives.

    Jam-filled Cookies

    3 cups all-purpose flour

    3/4 cup sugar

    1/4 teaspoon salt

  • The Best: A versatile seasonal selection

    This recipe for Cracker Candy, or Texas Crunch, first appeared in this column in 2008. The recipe came from Alicia Roades of Elizabethtown, who got it a few years earlier from a male coworker.

  • 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.

  • 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. 

  • 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.

  • 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.