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Taste

  • Dash of Class: Three cakes for Recipe Roundup

    Here we are at the end of another month. My, how time flies.

    I have had a couple recipe requests I will share with you. One was requested by former “One of Hardin County’s Finest Cooks,” Suzanne Shircliff, which was a White Chocolate Almond Cake. I hope it resembles the one her family lost.

  • Kitchen adventures: A cook's dilemma

    Today’s adventure is something yummy that landed on the cheap side thanks to a couple sales at the grocery store. But it also fell victim to a common cooks dilemma.

    Some week’s dinner becomes the same-old-same-old. As I tried to decide what to prepare one night I thought back to some delicious stuffed peppers my sister-in-law once made. She’s one of those cooks who can throw a bunch of things together from her fridge or pantry and come up with something delicious. I usually need a recipe.

  • Kitchen Adventures: Baking with caramel for fall

    The first day of fall finally arrives Sunday. The air is cooler, the sun shines in a goldish tint and the smell of apple cider fills the air.

    With the arrival of fall, cooking with caramel and spices are a must and Caramel Stuffed Apple Cider Cookies fit the bill.

    Just reading the description of this cookie gave me the warm fuzzy feeling of sipping a cup of warm cider.

    While the cookies bake in the oven, the smell of the spices in the cider fill your home.

  • Dash of Class: A tribute to a fine cook

    Iva Lee Owsley and I became close as fellow members of Cecilia Homemakers. With her recent passing, it seems appropriate to revisit a few special words about her published recipes in June 2011 plus some of her special ones as a tribute to her memory.

    A fellow member of Cecilia Homemakers, Debbie McQueary, said about Iva Lee, “I think she is a lovely woman, inside and out, and I enjoy the stories she shares about her family.”

  • Cooking comes from the heart

    In the busy world we live in today, cooking and baking have become rushed, hectic tasks.

    We cook dinner to get it over with. Or worse yet, we don’t cook dinner at all and depend on the drive-thru or freezer for daily meals.

    More cookies now are made from refrigerated dough than from scratch. Not because we don’t know how to bake them, but because we think we do not have time.

  • Idell Sego is 'One of Hardin County's Finest Cooks'

    This month’s One of Hardin County’s Finest Cooks is not a stranger to most of you. Idell Sego and her husband, James, are well-known for establishing The Whistle Stop Restaurant in Glendale.

    Idell’s mom was a great cook and hardly ever used a recipe, Idell said.

  • Back to routine: Try these tasty after-school snacks

    By now, everyone is settling into the routine of school days. Well, maybe. Summer comes with long lazy mornings of rising near lunch time, spending time at the ball field or swimming pool, grabbing a snack from the pantry and possibly an evening dinner with family if there aren’t evening activities planned. In summer, the routine might change every day.

    There is something to be said about having a routine. Fortunately, being back in school, routines are be becoming the norm in Hardin County households with children.

  • Kitchen Adventures: Soup is good for what ails you

    When someone you know is sick, you can feel pretty helpless. Doctors do all the work and, many times, you just sit there wondering what to do.

    Sometimes, instead of feeling helpless, doing little things can help — such as making a fresh bowl of soup.

    Whether it’s a cold or recovery from a stint in the hospital, soup always hits the spot. It’s as if our brains are conditioned to feel better just from smelling the aroma or feeling the warmth as we eat.

    As I stop typing to sneeze, soup sounds pretty good right now.

  • Dash of Class: August recipe roundup features slaw and sweets

    My, how the months fly by. It is time for another recipe roundup, and I have an interesting combination of recipes.

    The Freezer Cole Slaw is shared with you from a dear, dear friend and college roommate, Regina Jones Franklin in Franklin. I hope it is not too late for cabbage in the fall garden for you to preserve it for dinners during the winter.

  • Dash of Class: Heirloom tomatoes bring old-fashioned flavor to the table

    When Dr. John Cole, a neurosurgeon, was featured in a column last year, and it was the first time I had ever heard of heirloom tomatoes. At the time, he was traveling to Louisville to Fresh Market to buy that type of tomatoes, which come in a variety of colors.

    An heirloom tomato is a variety that has been passed from gardener to gardener. Heirlooms come from seeds and are easy to share.

    Heirloom varieties’ greatest quality is their old-time flavor and there’s a wide vareity of tastes.