LUCK OF THE POT — Hosting a Potluck

TRADITIONALLY A POTLUCK IS A GATHERING OF PEOPLE WHERE EACH PERSON CONTRIBUTES FOOD TO BE SHARED. SOME REFER TO IT AS A COVERED DISH SUPPER, CARRY-IN MEAL, OR DISH-TO-SHARE DINNER. The word pot-luck is thought to have first appeared around the 16th century in England, the term was used to mean food served to unexpected guests.  To the Irish, the term potluck comes from a time when groups of women would gather together and cook dinner, the meal served tasted like what was a matter of luck in the pot.  I think of a potluck as a time that friends or families gather; everyone brings their favorite or most requested dish, a time to try new flavors and to savor old favorites.

Although there is no correct way to host a potluck, some hosts might provide the meat and ask guests to bring side dishes; some potlucks are themed either based upon the time of year or the hosts’ choice.  When planning or hosting a potluck meal of any sort, be sure to remember drinks, plates and utensils (friends that don’t like to cook will usually jump on the chance to provide them).

Where I live in Kentucky, part of the Bible Belt, church potlucks are a regular event.  My favorite church dinners are the ones with no theme; just based on luck.  I love a plate of vegetable casseroles, pasta dishes and deviled eggs.  While this is not a meal combination that I would necessarily serve at home, but one that brings back childhood memories of fun and fellowship.

Another of my favorite potluck dinners is a Progressional  Dinner.  This meal is where a group moves from house to house. At the first house, the host prepares appetizers or salads, the second host prepares the main course and the last host prepares desserts.  After dessert, the host might have a few games for the group to play to end the night.  Potluck meals can be a life saver around the holidays; they give friends and relatives the opportunity to fellowship together in a way that doesn’t overburden any one person or family.

The first potluck that I ever remember attending was on July 4, about 30 years ago.  It was held at my Aunt Naomi’s home in the area fondly know as Bull Creek.  All my dad’s brothers and sisters, their spouses and most of my cousins gathered in for good times and great food.  I remember a farm wagon being covered with more food than could possibly be eaten.  There were family favorites: butter beans, cabbage rolls, fried chicken, deviled eggs, chocolate pies and all sorts of other vegetables, meats and desserts.  My family has hosted a reunion every year since then, it’s now held on Labor Day and at the city park; the food is still wonderful, there is still more than can be eaten.  Though my grandparents are no longer with us; I can look around the room and see my mamaw’s familiar brown–eyed expressions in the eyes of many of my relatives.  And in the “potluck” of families, I consider myself very blessed.

NELLIE’S CABBAGE ROLLS

1 to 2 large head of cabbage

2 c, of uncooked minute rice

3 eggs

1 large onion, diced

4 pounds ground beef

1/2 T salt

1-29 Oz can of tomato sauce

1 lg can of tomato juice

Large covered roaster pan

Preheat oven to 350 degrees

Place the head of cabbage in a large pot over high heat and add water to cover. Boil cabbage for 15 minutes, or until it is pliable and soft; drain and allow to completely cool. Remove the hard outer vein from the leaves. In separate large bowl combine the beef, rice, salt, and eggs.  Mix well with hands.  Place a small amount (about the size of your palm) of meat mixture in the palm of your hand, form a small oblong roll, place into center of a cabbage leaf fold the cabbage over the meat, tucking in the sides of the leaf to keep the meat mixture inside. Place large excess cabbage leaves on bottom of roasting pan.  Pile up the filled leaves in the roaster. Add the tomato juice and tomato sauce, cover put in a 350 oven bake until juice thickens about 1hr. (Note: Check occasionally while, making sure the leaves on bottom of pan do not burn.)

Thanks to my cousin Linda for helping her mom create this recipe. Like many cooks, Nellie Myrl doesn’t use a recipe.

SEVEN CUP SALAD

1 c sour cream

1 c. sugar

1c crushed pineapple

1c mandarin oranges

1 c mini marshmallows

1 c coconut

1c chopped pecans

Mix sugar and sour cream.  Add remaining ingredients.  Chill and serve.

THREE BEAN SALAD

1 (8 1/2 oz.) can lima beans

1 (8 oz.) can cut green beans

1 (8 oz.0 can red kidney beans

1 med. onion, chopped

2/3 c. vinegar

1/2 c. salad oil

1/4 c. sugar

1 tsp. celery seed

Drain the canned beans. In a large bowl combine the lima beans, green beans, kidney beans, and onion. Combine vinegar, salad oil, sugar and celery seed; cover and mix well. Pour vinegar mixture over vegetables and stir lightly. Cover and chill at least 6 hours or overnight, stirring occasionally. Drain excess liquid before serving.

MISSISSIPPI MUD CAKE

1 1/2 c. flour

2 tbsp. cocoa

1 c. butter

2 c. sugar

1 tsp. vanilla

4 eggs

1 1/2 c. chopped pecans

1 (3 1/2 oz.) can flaked coconut

1 (7 oz.) jar marshmallow creme

Grease and flour 9x13 pan and set aside. Mix flour and cocoa together; set aside. Beat butter for 30 seconds to soften. Add sugar and vanilla, beating until fluffy. Add eggs. Beat in flour mixture. Stir in pecans and coconut. Turn mixture into prepared pan. Bake at 350 for 35 minutes. While cake is still hot, spread with marshmallow creme. Cool completely and add icing.

MISSISSIPPI MUD ICING:

1/2 c. butter

4 c. sifted powdered sugar

1/2 c. cocoa

1/2 c. evaporated milk

1 tsp. vanilla

MOMMA’S DEVILED EGGS

12 large eggs

Ice water

6 tablespoons mayonnaise

2 teaspoons mustard

Salt and black pepper

Cayenne pepper or Cajun Seasoning for dusting

In a large pot, arrange the eggs in a single layer and add enough water to cover. Bring to a boil over high heat, then cover and remove from the heat; let stand for 10 minutes. Drain, then cover the eggs with ice water. Let stand until cool to the touch. Peel the eggs, halve lengthwise and scoop the yolks into a medium bowl, reserving the egg whites. Mash the yolks with the mayonnaise, and mustard; season with salt and black pepper. Spoon the yolk mixture into the egg white halves and dust with cayenne pepper or Cajun Seasoning.

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The Art to Scone Making

THE ART OF SCONE MAKING

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By: Debbie Anderson || The Scone Lady

Photography: Kimberly Taylor

Walk into a tearoom in the UK and order a scone, and you will be given three options —plain, sultana (with golden raisins), or cheese.  Google “scones” here in the US, and you will find that the flavor options are limitless.  There are recipes for everything from the traditional plain (or cream) scone to a wide and creative variety including blueberry, cranberry, pumpkin, gingerbread and countless other flavors and combinations.  We Americans have taken the traditional British teatime treat and added our own unique twists and creativity to that simple little quick bread.

When I first started baking scones, I began by working my way through a book of scone recipes.  Each recipe was specific to a particular flavor of scone and seemed to require significantly different ingredients than the previous recipe.  It actually became fairly annoying to have to go on a search through the pantry to find out if I had all the ingredients needed to bake a particular flavor of scone.  Many, many of those early scone-baking sessions resulted in the neighborhood birds and squirrels enjoying a scone feast—for countless recipes resulted in dry and tasteless scones.  

As I became more adept at scone baking, I began to understand that the secret to flavor variety was not going to be found in a cookbook of 100 different scone recipes.  Rather, the key was to find a good base (plain) scone recipe (or scone mix) and then learn how to adapt that scone into a multitude of flavors.  If the plain scone wasn’t good—then no amount of additions and toppings were going to improve its flavor.  

And so the quest began. I finally found a scone recipe which met all of my criteria for the perfect scone, and over time I learned how to change it to create distinctly different flavors.  Sometimes that adaptation was born of necessity—I can’t tell you how often I stood in front of the pantry frustrated that I was out of sugar—or chocolate chips—but I had brown sugar on hand, or canned pumpkin—and suddenly a new flavor was born.  It does help, I learned, to have completely honest and captive guinea pigs—in my case, my then-teenage children and their friends, who were always in and out of the house and more than willing to sample a new scone flavor. 

I have learned a few things over the years—and made a lot of mistakes as well.  I was convinced that there was no mistake anyone could make that I haven’t already made—until one of my customers (a Bed and Breakfast owner) confessed that she set her oven on fire one morning while baking strawberry scones (and sent her husband down the street for an emergency bakery run!).  

Creating a different flavor of scone is really pretty simple—as long as you follow a few basic principles of baking.

Keep the total volume of liquid the same as what is called for by the recipe or mix directions.  For example—suppose you want to make a pumpkin flavor scone, and plan to add some pumpkin puree to the scone recipe.  The puree behaves like a liquid—so you will need to cut back on the liquid called for in the recipe, and replace that liquid with pumpkin puree.  If the recipe calls for 1C liquid, and you want to add 1/2C pumpkin puree, then spoon the ½ C of puree into your measuring cup and then bring the total volume up to 1C with the liquid called for in your recipe (usually cream/buttermilk/milk).  Stir to blend completely, and use when directed in the recipe.

Do not change the total amount of dry ingredients called for by the recipe.  Let’s way that your recipe uses 2C flour, and you want to add oats to the dough.  To do that, you will need to cut back the flour by the same WEIGHT as the oats that you add.  Dry ingredients are most accurately measured by weight, not by volume.  (an easy rule of thumb here—3C of flour weighs 1 pound).

Different ingredients get added at different stages in the scone making process.  You have three basic stages of scone making—measuring the dry ingredients into the bowl—cutting in the butter, and then blending in the liquids to create your dough.  In general, dried spices get added to the flour mix, before cutting in the butter.  Nuts and dried fruits can be added after the butter is cut in, but before the liquid is added.  Fresh or frozen fruits are best folded into the dough gently after the dough is made, but before you cut the scones (see side bar for specifics).  I learned this one the hard way—I was making blueberry scones for the first time, and put the berries into the bowl after the butter was cut in—then tried stirring in the buttermilk.  Immediately the berries began to crush and spread blue juice and goo throughout the dough.  That batch of scones has been immortalized in our family history as the day mom created Smurf scones!

Some of the easiest ways to change the scone flavor include:

Swapping brown sugar or a combination of white and brown sugar for the granulated sugar usually indicated in the recipe. 

Adding dried fruits or nuts to the dough.  Classic is always a winner.  If you want to kick the results up a notch, toast the nuts before adding them to the flour and butter mixture.  It not only intensifies the flavor but it helps maintain the texture and crunch during the baking process.  

Enhance the flavor with spices, extracts, or citrus zests.  Spices such as cinnamon, ginger, cloves, allspice, and nutmeg are natural add-ins, depending upon the flavor you are trying to produce.  Citrus zests will also flavor the dough, as well as enhance the flavor of many different fruits you might be choosing to add (think blueberry lemon or cranberry orange).  Dry spices can be added before the butter is cut in; zest should be added after cutting in the butter, but before adding the liquid.  If you are adding extracts, stir the extract into the liquid ingredients before adding them to the bowl.

Add fresh or frozen fruits to the dough.  If you are using frozen fruit, do NOT thaw the fruit before adding it to the dough.   In general, soft fruits and berries are best added gently by hand once the dough is completely formed, but before you cut the scones.  Roasted apples are an exception and can be added to the butter/flour mixture, before the liquid is added.  

Fruit or vegetable purees can be substituted for much of the liquid ingredients.  Remember to keep the total volume of liquid equal to the amount of liquid called for in the recipe—otherwise you will end up with a very soupy dough.  Substituting purees for some of the liquid ingredients works particularly well in recipes that call for cold butter to be cut into the flour mixture, and then a liquid such as buttermilk, milk, or cream to be added. I would be cautious about this substitution when there is no butter in your ingredient list.  In this case, the recipe likely calls for heavy cream, and the cream is then the sole source of fat for the baked scone.

During the holiday season, I like to take my plain scones and dress them up with holiday flavors.  My current favorites include Cranberry Gorgonzola , Apple Ginger, and of course Pumpkin Spice.

Pumpkin Spice Scones—Using your favorite plain base scone recipe (see below if you are still searching for the perfect scone recipe) or mix, make the following additions/substitutions:

1. Add 1T pumpkin pie spice to the dry ingredients, and stir to distribute evenly

2. Cut in butter as directed

3. Substitute half to 2/3 of the total liquid called for in the recipe with pumpkin puree (NOT pie filling!).  Blend the puree into the milk/cream/buttermilk, and then follow the recipe as directed to create your dough.

4. Pat out to a thickness of ¾-1”, cut into desired shape.  Bake immediately or freeze dough for baking later.

* The baking time might be extended by a few minutes, since the pumpkin puree adds to the density of the dough.

Cranberry Gorgonzola Scones —These scones smell absolutely wonderful in the oven, and are a perfect addition to a lunch or supper of soup and salad.  Again, start with your favorite base recipe or mix.  

1. Once the butter has been cut in, add 4-5 oz (a small container from the grocery store) crumbled gorgonzola cheese.  

2. Add milk/cream/buttermilk as directed and form your dough.  

3. Pat out the dough on a floured surface and add a generous handful of fresh or frozen cranberries to the top of the dough.  

4. Fold the dough over onto itself 2-3 times (again, do not overwork or knead) and re-pat the dough to the desired thickness (I recommend ¾-1” thick). 

5. Cut into desired shapes and bake immediately or freeze dough to bake later.

Apple Ginger Scones—these are a little trickier to create, but are well worth the effort. 

You will need: 

1. 1C roasted apple chunks (peel, core and dice 2-3 baking apples.  Place on cookie sheet and bake at 375 until fork tender—15-20 minutes).  Cool completely before using.)

2. 1T Powdered Ginger

3. 1/2C unsweetened applesauce

4. Molasses (2T or so)

5. 1/2t cinnamon

6. 1/2t allspice

7. Brown Sugar

(When I make these, I actually usually start with our (Victorian House Scones) Gingerbread Scone Mix.) 

If you are starting with a plain base recipe

1. Substitute brown sugar for the white sugar.  

2. Add 1 heaping T of powdered ginger, 1/2t cinnamon, and 1/2t allspice to the flour and other dry ingredients.  Stir to distribute spices evenly.

3. Cut in the butter as directed by the recipe.  Add the cooled roasted apples to the mix and stir to distribute throughout the mixture.

4. Blend together 2T molasses and 1/2C unsweetened applesauce, then bring up to 1C (or total volume) called for in the recipe.  Stir into the flour/apple/butter mixture to form the dough.  (if less total liquid is called for in the recipe, reduce the molasses and applesauce proportionately).

Turn out onto a floured board, pat to desired thickness, and cut into desired size and shape.  Bake immediately or freeze the dough to bake later.

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Scone Making Basics Sidebar

Use cold (or even frozen) butter when making scones.  A very easy way to cut in icy cold butter is to first grate it with a cheese grater.  Wrap it lightly and freeze for 15-20 minutes (while you assemble the rest of the ingredients).  When you are ready to use the butter, drop it into the bowl, and cut it in with a pastry cutter, or mixer or food processor.  It will go in very quickly, and leave perfect little nubbins of butter scattered throughout the mixture.

Handle the dough very minimally.  The less the dough is handled and kneaded, the lighter it will be.  I once saw a demonstration where the woman was incorporating the liquid into the butter/flour mixture with her hands—or rather, with just ONE hand.  When asked why, her comment was that this way she would have scones, not STONES.  Using both hands together would result in the dough being kneaded and overworked thus yielding tough and dry scones.

To add fresh or frozen fruit to the dough, pat the dough into a circle as if you were getting ready to cut your scones.  Put a generous handful of fruit such as blueberries on top of the dough.  Gently fold the dough over the fruit 2-3 times, and then gently re-form the circle.  This process will work the berries into the center of the dough.  Take care not to overwork or knead the dough.  Reform the circle and cut the scones into desired shape.  

Links to some basic scone recipes or mixes

www.elmwoodinn.com/recipes/elmwood_scones.html  (offered with permission of Bruce and Shelly Richardson of Elmwood Inn Fine Teas)

www.kingarthurflour.com/recipes/scones-recipe

(Each of the above recipes call for eggs.  Not all scone recipes need eggs—our mix uses no eggs, and buttermilk rather than heavy cream or half and half.)  Ultimately your favorite scone recipe or mix is going to be what you believe tastes the best!

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www.victorianhousescones.com

Fried Apple Pies (with Canned Biscuits)

I hadn’t had one of these in over twenty years. As I thought about them the week before I was convinced they had to have been something I dreamt, not a long forgotten relic of my childhood, but the more I workshopped this recipe in my head I realized it was a dessert and a scene I had had many times before. When I was a child my aunt would make fried apple pies. I remember her making them here, in her brother’s kitchen rather than her own. Yesterday I made them based on those nearly forgotten memories. Part of me felt wrong in making them on the counter by the sink rather than to the right of the stove. The memory in my mind of Aunt June making them here in this kitchen was her standing in front of the stove, me on a stool beside her by the door into the then dining room. Each of the canned biscuits, Grands, the buttery kind were rolled out as thin as possible, and apples were spooned on. The apples back then would have come from the orchard out back, the orchard that the tornado carried away a couple years ago. She would spice the apples with cinnamon and sugar, and most likely that canned mix called Apple Pie Spice. A fork, taken from the same drawer I took one today would have been used to crimp the edges to hold the apples in. Then in a cast iron skillet, perhaps the very one I used today would be filled with a half inch of oil, heated, and the pies each placed in and fried until golden brown. The pies removed from the skillet and laid to rest on a paper towel lined plate. The same plate surely still in my cabinet next to the window. Watching the pies fry today, in that skillet, in this kitchen, on one of the final fleeting days of fall felt like a walk into the past, it felt good, it felt like a place one should visit whenever one can.

FRIED APPLE PIES (WITH CANNED BISCUITS)

1 Can Grands Biscuits

3 apples, variety doesn’t matter) cooked and seasoned in a baked apple fashion

For these photos I used our apple pie jam as filling as a substitute for the baked apples. It works just as well, especially if apples aren’t on hand and the jam is.

For the recipe I would recommend pealing and slicing your apples into thin wedges. Add to a small pot on medium heat. Add about two inches of water, 1/2 cup sugar and whatever cinnamon/nutmeg/apple pie spice combination you’d like. Allow to cook until the apples are tender.

For the dough take each biscuit and roll as thin as possible. Keep the circular shape. Once rolled spoon in the apple filling on one side of the dough, the other side will be folded over. Leave 1/4 to 1/2 inch edge to allow for crimping.

Fold the other side of the dough over to create a half circle. Using a fork crimp (press down) the edges all the way around to bond the two edges together.

In about 1/2 inch of oil in a skillet over medium heat fry your apple pies until golden brown on each side. Remove to a paper towel lined plate to drain excess oil and to cool.

Serve warm. Can keep in the fridge and be reheated for two to three days.

Springerle Stories: A Visit to Genesee Country Village

Share in this 500-year-old holiday cookie tradition courtesy of our friends at the Genesee Country Village and Museum

TEXT + RECIPE BY PAM FRIEDLER WITH DEANNA BERKEMEIER PHOTOGRAPHY BY GOOR STUDIO

SPRINGERLE IS A TYPE OF MOLDED COOKIE THAT HAS BEEN PREPARED FOR HUNDREDS OF YEARS. Some of the earliest springerle molds found in Switzerland date back as far as the 14th century. The molds used to make springerle were usually carved from wood or made of clay or metal. Some of the earliest images portrayed in springerle were Biblical scenes, and they were used to educate those who couldn’t read or write.

Eventually other scenes were carved, and the cookies soon reflected images of holidays, events, and scenes from everyday life. The cookies were also used to celebrate births, weddings, and used as betrothal tokens. Exchanging springerle during the holidays was a common practice very much like we exchange cards today.

Springerle are delightful cookies that take about three days to make, and the outcome is a splendidly embossed, tasty cookie that is lightly crisp outside and wonderfully soft inside. Once the cookies are molded, they must be left uncovered for 12 to 24 hours to set a crisp crust with a sharp, clear imprint that holds when baked.

Traditionally flavored with anise, one 1787 receipt (recipe) we have that was translated into English from the original German has the dough laid on top of a pan strewn with anise seeds as the flavoring. These days the flavor possibilities are only limited by your imagination and the wide variety of flavoring oils available on the market. Springerle can be stored up to three months in an airtight container, where the flavor will continue to develop over time.

At GCV&M, we strive for historical accuracy, therefore we have chosen to use a recipe that dates back to the 1600s but has been slightly altered to account for modern changes in flour milling and the fact that we no longer must pound our sugar from a solid loaf.

This recipe, from House on the Hill called “Perfection Springerle,” calls for a leavening agent called hartshorn or baker’s ammonia, aka ammonium carbonate. Hartshorn is a form of ammonia and gives the raw dough a distinct ammonia flavor that will completely disappear upon baking. Hartshorn produces the “spring” (leavening) that helps the cookie keep its delicate internal texture while retaining its crisp embossed top. You can always substitute an equal amount of baking powder for the hartshorn if you need to, but it is readily available online.

When painting the springerle, always mix your color with an alcohol, such as triple sec. Do not use water as it will soak into the cookie, whereas the alcohol will evaporate quickly and leave the surface dry. We paint them with powdered or very finely ground historical food coloring agents, such as beetroot, spinach, black walnut, turmeric, annatto, cinnamon, and cochineal, by mixing the powder with a small amount of triple sec. Most of these, in addition to powdered blueberry, tomato, pumpkin, and more, can readily be purchased online. You can also use the triple sec with modern gel food colors to paint the cookie.

HOUSE ON THE HILL PERFECTION SPRINGERLE COOKIES

These whisked-egg holiday cookies date back to at least the 1600s and were made in Bavaria, Switzerland, and the Alsace area of France. This recipe is just perfection for flavor, ease, and print quality. Historically, springerle were anise flavored. Anise seeds were scattered on the cookie sheet and the molded dough was placed on the seeds to dry before baking.

Makes 3 to 12 dozen cookies

1/2 teaspoon baker’s ammonia (hartshorn) or baking powder

2 tablespoons milk

6 large eggs, room temperature

6 cups powdered sugar

1/2 cup unsalted butter, softened but not melted

1/2 teaspoon salt

1/2 to 3/4 teaspoon anise oil

2-pound box sifted cake flour (Swansdown or Softasilk)

Grated rind of orange or lemon, optional (enhances flavor of traditional anise or citrus flavors)

More flour as needed

TO MAKE THE DOUGH

1. Dissolve hartshorn in milk and set aside for 30 to 60 minutes.

2. Beat eggs until thick and lemon-colored (10 to 20 minutes).

3. Slowly beat in the powdered sugar, then the softened butter. Add the hartshorn and milk, salt, preferred flavoring, and grated rind of lemon or orange, if desired.

4. Gradually beat in as much flour as you can with the mixer, then stir in the remainder of the 2 pounds of flour to make a stiff dough.

5. Turn onto floured surface and knead in enough flour to make a good print without sticking. Wrap dough tight in plastic wrap or zipper bag and refrigerate overnight.

TO MAKE THE COOKIES

6. On a floured surface, roll dough into a flat pancake approximately 3/8-inch thick. Roll thinner or thicker dough based on the depth of the carving in the cookie press you are using. Shallow carvings will need thinner dough, while deeper carvings will need thicker dough.

7. Flour your cookie mold for each and every pressing. Press the mold firmly and straight down into the dough.

8. Then lift, cut, and place the formed cookie onto a parchment-lined cookie sheet.

9. Do not cover the cookies while they dry. The goal of drying is to set the design. Let the cookies dry at least 12 hours; 24 hours is best. Larger cookies and warm humid weather may require longer drying times. Cookies that are not dried long enough will not retain the beautiful designs, but will taste fine.

10. Bake on parchment-lined cookie sheets at 255°F to 300°F until barely golden on the bottom for 10 to 15 minutes or more, depending on the size of the cookie.

11. Store in airtight containers or in zipper bags in the freezer. They keep for months, and improve with age.

GENESEE COUNTRY VILLAGE AND MUSEUM

Genesee Country Village and Museum is the largest living history museum in New York, the third largest in the country, and was founded with the goal of preserving and sharing architecture of the Genesee region with a focus on life in the 19th century. The founder of the Museum, the late John L. (Jack) Wehle, envisioned a museum village of authentic examples of 19th-century Genesee Country architecture, showcasing the art of typical village artisans. Beginning in 1966, buildings of the style, type, and function found in the rural communities of Western New York State were acquired and reconstructed in the configuration of an early Genesee Country hamlet. Genesee Country Village and Museum opened to the public in 1976 and eventually grew to 68 historic buildings, including a working 19th-century brewery.

The Museum also includes the John L. Wehle Gallery, which houses a world-renowned collection of wildlife and sporting art, and the exquisite Susan Greene Costume Collection, composed of 3,500 rare 19th-century garments and accessories. The Museum is also home to a Nature Center with over five miles of trails and a vintage baseball stadium, hosting a full season of games.

All year long, GCV&M runs a robust season of classes, events, and special programs. The Museum is located 20 miles southwest of Rochester and 50 miles from Buffalo.

Not Your Mama’s Pumpkin Pie

Not Your Mama’s Pumpkin Pie

No offense.

The Thanksgiving take over. These unique twists on an autumn staple are well worth a double-take. Untraditional, maybe, but this year is all about the “new normal.” So let us know, which recipe are you adding to the menu?

Chai Pumpkin Pie with Maple Whipped Cream

Half Baked Harvest

Can anyone else just smell the goodness in this image? It’s got me day dreaming over here, friends! One large slice of pie with two scoops whipped cream, please and thank you.

Pumpkin Meringue Pie

Preppy Kitchen

Mile high meringue for the Thanksgiving win. Also, spoiler, this sweet treat does include some bourbon because, I mean, why not?

Savory Pumpkin Pie with Whole Grain Crust, Mushrooms, and Toasted Hazelnuts

The Hungry Apron

Savory as pie. Is that a thing? I love how different this dish is. There is something so warm and cozy about it. And honestly, I’ll try anything by The Hungry Apron once.

Pumpkin & Caramel Pie

The Kitchen McCabe

Name a better duo. I don’t think you can go wrong here. Two fall must-haves (read needs) coming together for a very perfect Thanksgiving finale.

Apple Pumpkin Pie with Maple Whipped Cream

Baran Bakery

Another maple whipped cream and I just feel really thankful for that. Plus the touch of Americana apple. Very homey and sounds like a second plate.

Maple Pumpkin Pie

Going for Grace

Maple pumpkin just feels like autumn, don’t fight me on this. Sugar and spice and everything nice has never been so true. Try it for yourself.

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Easy Banana Pudding

This one is an absolute favorite and classic. Super easy to maker and so darn cute in these sweet canning jars. 

Easy Banana Pudding

• 2 5 ounce packages of instant vanilla pudding mix

• 4 cups of very cold milk

• 4 ripe bananas

• 1 box vanilla waffers

• 1 quart heavy whipping cream

• 2 tsp vanilla

• 1/4 powdered sugar

Mix pudding mix and milk as instructed on box. Set aside. Slice bananas. Beat heavy whipping cream, vanilla, and powdered sugar until whipped cream is desired thickness. 

Starting with waffers, cut or break as necessary to fit into jar, create layers. Alternate between the waffers, the pudding, the sliced bananas, and the whipped cream until jars are full. Finish with a a spot of whipped cream and a banana slice tucked into the top. Garnish with fresh mint if desired. 

Use lids of jars for the perfect beach or picnic treat. Keep cold until serving.  

Strawberry Pie

Warmer weather cannot come soon enough! I found myself sitting here dreaming of days when you can step outside barefoot and feel the grass between your toes.

 One of my favorite things to do when the weather turns warmer is go strawberry picking. I absolutely love strawberries and none of the store bought ones ever seem to taste as good as the ones we pick ourselves. On the way back from the farm they always make our car smell so good and all I can think about is eating them dipped in warm, melted chocolate...my favorite!

There are so many things to do with your fresh strawberries, like making jam or ice cream or fresh smoothies...the possibilities are endless. One of my favorites however, is a nice slice of strawberry pie.

This is the easiest pie that I have ever made and by far one of the best.  Maybe it's because I love these fresh strawberries so much or maybe it's because of all that incredible whipped cream that I pile on top of my pieces. The vanilla pudding mix whipped with the cream is the best. There's no way I could go back to eating store bought whipped cream after this! Just wait until you try it.

What do you like to make with strawberries?

Strawberry Pie

3 quarts strawberries, hulled and divided

1 1/2 cups sugar

6 Tablespoons cornstarch

2/3 cup water

10-inch deep-dish pie crust, baked

1 cup whipping cream

1 1/2 Tablespoons instant vanilla pudding mix

Optional: A few drops of red food coloring

In a large bowl, mash berries to equal 3 cups; set aside along with remaining whole berries. Combine sugar and cornstarch in a large saucepan. Stir in mashed berries and water; mix well. Bring to a boil over medium heat, stirring constantly; heat and stir for 2 minutes.

Remove from heat, add food coloring if desired for red color. Pour mixture in a large bowl; chill for 20 minutes, stirring occasionally, until mixture is just slightly warm. Fold in remaining whole berries. Pour into prepared pie crust, chill for 2-3 hours. Place cream in a small mixing bowl, use a hand mixer to whip cream and pudding mix until soft peaks form. Spread whipped cream mixture around edge of pie or dollop on individual slices. Serves 8-10. 

Strawberry Pie photography, styling, and recipe by Rikki Snyder. Find more from Rikki on her website and on Instagram—@RikkiSnyder.

3 Easy Fall Recipes All Apple Lovers Will Adore

Apple Cake, Apple Pie, and Apple Cider -Oh My!

a.k.a. Fall Heaven

One of my favorite memories as a child is when we would take our annual trip to the orchard to pick out some pumpkins to carve, take a relaxing hayride, and eat apples literally any way possible. Apple cider, apple fritters, apple cake, apple muffins, apple butter, apple bread, apple pie, apple cider ice cream, apple crisps, caramel apples, candied apples, I think you get the idea. I wanted to share a few of my favorite apple recipes for you to make this fall that I am sure you’ll love. Also, though optional, I strongly encourage you to go find a local orchard to both support a local business but also make the memories like I had as a kid -you won’t regret it.

Apple Cider Cake

boxed spice cake mix, apple cider, melted butter, eggs

1. Start with a standard boxed spice cake mix. Follow the directions on the box, but substitute the water the box will call for with apple cider. Substitute the oil for melted butter. Use the amounts called for on the box.

2. I personally prefer to bake this cake in a Bundt pan. Sprinkle chopped walnuts or pecans in the bottom of the pan. Grease well before adding the batter.

3. Allow cake to cool before inverting on serving stand or plate.

4. Top cake with fresh whipped cream and chopped pecans.

5. Add pumpkin spice to your whipped cream for additional seasonal flair.

Iron Skillet Apple Pie

1 Tbsp molasses

1 Tbsp lemon juice

1 stick butter

1 cup brown sugar

2 pastry shells

8 peeled and sliced apples

2 tsp cinnamon

1 tsp nutmeg

½ tsp ginger

½ cup white sugar

1. In a large mixing bowl combine apples, spices, sugar, molasses, lemon juice, and ½ cup of brown sugar. Set aside to allow flavors to combine. The acid in the lemon juice will prevent the apples from browning.

2. Preheat oven to 350 degrees. Place ¾ stick of butter and remaining brown sugar in the skillet. Place in oven and heat until butter is melted.

3. Remove from oven and place one pie crust in the pan, atop the sugar and butter. Fill with apple mixture. Slice remaining butter and place on top.

4. Cover with second crust and slice vents into crust. Top with a dusting of cinnamon. Place in oven for one hour, or until apples appear tender when pricked.

NOTE: If crust is browning too quickly cover with aluminum foil.

Slow Cooker Apple Butter

12 apples sliced, 1 Tbsp cinnamon, ½ cup sugar (optional)

1. Place sliced apples, cinnamon, and sugar in a slow cooker and cook on high for 6 hours. Once apples are tender allow to cool.

2. Place in blender and blend until desired thickness.

3. Allow to cool; store in fridge for up to 2 weeks.

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Summertime Tea | A Recipe

Summertime Tea

Fresh berries for muddling (such as strawberries or blueberries)

Three parts fruit tea
One part gin
Thyme or rosemary for garnish

In a cocktail shaker, muddle your choice of fresh fruit. Pour in the fruit tea and gin then add ice and shake. Serve on or off the rocks and garnish with your choice of fresh herbs.

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Christy Jo Stone + Serving Southern Sweetness

CHRISTY JO STONE

the fruit tea chicks

The tiny town of Hartsville, Tennessee, and its surrounding countryside, with its rolling pastures, southern charm and small-town sensibility, provides the perfect palate for Christy Jo Stone to grow her businesses, raise her kids and serve up her signature blend of deliciously refreshing fruit tea. From her family’s farm outside of town, she has transformed a shed into a beautiful space for creating teas, hosting her annual Strawberry Patch Barn Sale and making plans for the future of the Fruit Tea Chicks.

I live in Hartsville, Tennessee, the same town where I was raised. Trousdale County is the smallest county in Tennessee. It’s predominately a farming community. Like so many others, I grew up in a broken home. My parents divorced when I was in the fourth grade, at which time we moved from Lafayette to Hartsville, which are about 15 miles apart.

Growing up in a small town, I never felt comfortable expressing myself and lived somewhat of a caged-up
life I guess you could say. I really didn’t recognize this until I got older (probably in college) and more in touch with my inner-self. In small towns, it’s not always easy to be “different.” In fact, it was frowned upon, so I chose to conform.

As I got into high school, I quickly realized if I ever wanted to unleash the beast within, I would have to get the heck outta dodge. So I did. I headed south to Ole’ Miss, which was not a good choice in terms of proper places to unleash the beast! It was one of the most uniform schools I have ever been to, with lots of old money, beautiful people and rich southern gals—none of which applied to me.

I left there after one-and-a-half years and transferred to the University of Tennessee-Knoxville, where I ended up getting my degree in psychology. While there, I had the opportunity to travel abroad to Australia, where I backpacked and lived in hostels for four months. I made this journey all alone, and it’s where my passion for handmade, color and pastry shops came alive. The inner beast was finally released!

In 2003, I became a stay-at-home mom and a member of the local garden club. Each month we had a potluck, and my “dish” was always my homemade fruit tea. The little old ladies would fluff me up about how good it was and make me feel proud of myself. I started with just a basic recipe, but before long, I was super-bored with it. I started tinkering with the recipe, adding fresh puréed fruits and such.

That worked on a small scale, but when I started the business, that recipe just didn’t work. I finally perfected my own unique recipe using fruit juices, concentrates and a few other specialty blends which have stood the test of time. It’s the one I hope to use until my tea-making days are over.

I used to journal and doodle a lot. About a year ago, I cleaned out my sewing room and found a journal entry dated June 2009. In it, I had written about my dreams to start my first Barn Sale—The Strawberry Patch—and how I wanted to sell my homemade fruit tea by the jug. I had forgotten I had a vision for my tea, way back when. All these fruit tea ideas finally came together in July 2016 when I did my very first show at Swanky Plank at Rippa Villa.

I’m completely self-taught with my own cooking. I grew up eating good-old southern food like pinto beans and cornbread, where the only seasoning used was salt, pepper and lard. Being a single mom with three kids going three directions, I never get enough time home to cook. I don’t like frozen or boxed dinners. I love food blogs and pics.

I’m not sure if it is because of the artfulness of the picture, the staging and styling of it or the beauty of the finished product itself. I’m fascinated by chefs and their ability to create a piece of art using food. I love cookbooks like “The Plantiful Table” and “Whole Food Energy.” I love the pictures in them just as much.

At the end of the day, I’m a single mom without any formal training who is chasing her dreams and doing the best she possibly can. My greatest dream is to deliver a creative product that people will want as a staple item in their pantry for years to come.

“I’m good at fruit tea—that about sums it up!”

Summertime Tea

Fresh berries for muddling (such as strawberries or blueberries)

Three parts fruit tea
One part gin
Thyme or rosemary for garnish

In a cocktail shaker, muddle your choice of fresh fruit. Pour in the fruit tea and gin then add ice and shake. Serve on or off the rocks and garnish with your choice of fresh herbs.

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Goat Cheese, Watermelon, & Herbs

This snack really is overly simple. So simple that I struggled with the idea of even writing the recipe, but it needed to be written. This recipe is a perfect summer or fall treat. The sweetness of the melon paired with the sharp tang of the goat's milk cheese is a real delight. We kept it simple with our recipe, but a splash of sea salt and balsamic really adds even more flavor to the dish.

• Watermelon, cubed into bite size wedges

• Block of goat's milk cheese

• Herbs for garnish, we used min, basil, and rosemary

• Ground black pepper

We allowed everyone to assemble their own, but you can easily prepare this ahead of time and create delightful little stacks.

Old Fashioned Chocolate Pie

This pie is perfect for any season, but it is especially perfect for spring...during the time you want pie, but before fresh fruit comes into season. This old fashioned chocolate pie is super simple to make and will always be a hit.

We find it especially delightful to serve at a family function, a revival meetin' or an after funeral fellowship supper. Its the perfect combination of sweet chocolate goodness and festive wholesome bless your heart hospitality. 

Old Fashioned Chocolate Pie

Danish Pie Crust (yields two crusts)

• 2 1/2 C Self-Rising Flour

• 1 C Crisco

• 1 T Sugar

• 1/2 C Milk

• 1 Egg

Preheat oven to 375 degrees Fahrenheit. Mix well. Roll flat, and work into pie pan. Prick bottom, then bake until golden brown. Reduce oven to 350 degrees.

Chocolate Filling

• 1 C Sugar

• 3 T Baking Cocoa

• 4 T Cornstarch

• 2 T Margarine

• 2 Egg Yolks

• 3/4 C Milk

• 1/4 C Water

• 1 t Vanilla

Combine sugar, cocoa, cornstarch, egg yolks, cream, and water in a medium saucepan. Stirring constantly, cook over medium to medium high heat. Remove from heat when thickened and stir in margarine and vanilla. Pour into baked pie crust and top with meringue. Bake at 350 for 7-8 minutes, until lightly browned.

Photographed with a Canon 5D IV

Candied Violets

Candied violets are perfect for spring. They are perfect for cake toppers, fruit salads, or beautiful garnish when creating a platescape. They also couldn't be more simple to create and to master.

Simply take clean, organic, violet blooms. Place on a flat surface. Make sure they are dry. In a bowl mix together one egg white and two tablespoons of fine white sugar. With a small brush. I use a paint brush. Paint the egg white and sugar mixture very carefully on each bloom. Allow to air dry for several hours. Then you're ready to decorate cakes, plates, and more with these beautiful sweet petite moments. 

Shamrock Peppermint Creams

Shamrock Peppermint Creams

BY: RIKKI SNYDER

To be perfectly honest, I’m probably only about 3% Irish, but as a little kid I always got strangely excited for St. Patrick’s Day. In grade school we would go outside for recess and come back in to find the items in our desks were all messed up and rearranged and the teachers told us it was from the pesky leprechauns. To this day, I still don’t know why, but I thought that was the coolest thing ever.  

Many years later and I still find myself getting excited for March 17th to roll around. Seeing all the green of this holiday makes me feel like spring is right within my reach! It’ll be here before we know it and for that I’m celebrating with these bright green shamrock peppermint creams!

If you’re wondering what a peppermint cream is think of it as a slightly larger after dinner mint. That’s what it reminds me of. If you can’t find a miniature shamrock cookie cutter a bigger one will work just as well. And if you’re a chocolate lover like me, dip your mints in some melted chocolate and sprinkle with some St. Patty’s sprinkles!

Shamrock Peppermint Creams

1 3/4 cup confectioners’ sugar

4-6 Tablespoons sweetened condensed milk

1/2 teaspoon peppermint extract

Green food coloring paste

A mini shamrock-shaped cutter

Sift the confectioners’ sugar into a large bowl. Gradually add the condensed milk and peppermint, mixing with a wooden spoon. The mixture should come together like a dough and you may need to use your hands towards the end of mixing. To knead the dough, sprinkle confectioners’ sugar on a clean work surface. Shape the dough into a ball and push on it and press it onto the work surface, turning it round often. Do this for just a minute of so until smooth. Divide the dough in half and tint one half green using food coloring. Knead the dough again until it is evenly green. On the work surface, roll out the dough to a thickness of 1/4 inch using a rolling pin. Stamp out shamrocks with your cookie cutter and arrange them on a sheet of baking parchment. Let dry out overnight. Dip in melted chocolate and cover with sprinkles if desired. 

Slow Cooker Chocolate Covered Pretzels

If you're anything like me you have an irrational fear of burning chocolate. I found a solution for this by melting chocolate in a slow cooker. Basically you're creating a double boiler, but one that will melt your chocolate and allow you to work at your own pace. This winter I've been creating several treats with melted chocolate. Below is my way of melting chocolate in a slow cooker.

Chocolate Covered Pretzels

This technique works for any kind of treat you'd like to create using melted chocolate. 

Fill your slow cooker, I use a Kenmore 5 Quart Slow Cooker, with several inches of water. You will want it to go about 2/3's up the side of your bowl you'll use for melting. Turn your slow cooker to low or high, depending on how long you have to create your treats. 

Place your chocolate chips, chunks of bark melts, or whatever sort of chocolate you will be melting into a microwave safe bowl. Place the bowl into the water, making sure not to get any water inside  the bowl. Water in the bowl will cause the chocolate to be grainy. 

Allow your chocolate to slowly melt, uncovered. Stir on occasion to ensure even melting. 

Once the chocolate is fully melted dip your pretzels into the chocolate. Place on waxed paper to cool. If you'd like to sprinkle with sprinkles, do so while the chocolate is still hot. If you're in a hurry place in fridge or freezer to speed up the cooling and setting process. 

I found that one regular size bag of chocolate chips will cover around 40-50 pretzels. 

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Images created with Canon 5D Mark IV | Slow Cooker by Kenmore

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Apple Cider Spiced Cake

We're going to go ahead and declare this the official dessert of fall 2017. It couldn't be easier to make, and it couldn't be any more delicious. The addition of the apple cider gives it a fresh crisp taste that you'd never expect in a spice cake. Our icing continues the apple cider theme, and is truly a dessert all to its own. We aren't even going to pretend like this cake is healthy, but it is worth every bite.

 

Apple Cider Spiced Cake

• 1 Box Spice Cake Mix
• Apple Cider
• Butter (melted)
• Eggs
• Brown sugar

This cake couldn't be easier, you're basically just grabbing yourself a spiced cake mix from the local grocery, market, or store. Any brand will work. I use Betty Crocker because its the easiest to reach on the Walmart shelf. Once you've gathered your ingredients, pay for them, and taken them all home. 

Follow the instructions on the back of the box, but substitute your water for apple cider. If you can't find apple cider, you can use apple juice, but I really don't like the idea of using it. Substitute the oil for melted butter, and add however many eggs the box tells you too. 

I bake mine in a bundt pan simply because it is my favorite pan. You can absolutely use a loaf pan or a baking dish. The key to making it amazing is absolutely covering your pan in cooking spray. After its well lubricated add a handful of brown sugar. This will give your cake a delicious crunch. Add however much you'd like.

Bake the cake according to the instructions on the box. Use a tooth pick to see if the cake is done. If it comes out clean the cake is fully baked. If it is still wet, keep baking. Remove and cool. If baking in a bundt pan, remove from the pan a few minutes after taking out of the over.

 

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Apple Cider Whipped Creme Icing

This is the very basic form of the recipe. We also have a more complex creamed cheese apple cider whipped creme. 

• One cup heavy whipping cream
• 2 cups powdered sugar
• 1/2 cup apple cider
• 1/2 tsp corn starch

Mix all ingredients with a mixer on high. Gradually add the powdered sugar to avoid a mess. Whip until stiff enough to spread. Drizzle on cake. Chill and eat left overs while watch fall episodes of Gilmore Girls. 

A Garlic Primer: Smell the "Stinking Rose"

 

 

A GARLIC PRIMER

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GROW YOUR OWN GARLIC

This small bulb has been used throughout history for medicinal use as well as consumption dating back as far as early Egyptian civilizations, and though its Syrian cousins have stolen the limelight, garlic is still a particularly powerful crop in Egypt. Tracing written connections through the Indus River Valley civilizations of modern Pakistan and India to a new home in China where it was praised as an aphrodisiac with life-lengthening qualities. Then to Portugal, France, and Spain where the crop once snubbed by ancient upper echelons became the ingredient a la mode for flavoring bland dishes, it then crossed the Atlantic to be a part of The New World.

What was once criticized as too volatile a food for consumption because of its alleged stimulant properties, the small bulbs have helped many races and generations ward of vampires, smallpox, and heart disease alike. Though the culinary use hasn't always invaded every cultures dinner plates, it has been used in a widespread fashion for medicinal purposes. Today, garlic is still a food recommended to patients with high risk associations for certain types of cancer for its richness in antioxidant and anti-carcinogenic vitamins in its raw form, and is also a great supplement for people suffering from heart disease and hypertension.

Garlic by classification is an allium, meaning it belongs to a family of flowering onion and leek plants. Though the history of garlic's medicinal us is long, following America's founding pilgrims back to their homelands, the use of garlic as a fairly mainstream ingredient in American food is relatively new. Spreading from traditionally ethnic neighborhoods like Brooklyn, New York, garlic found its way into American food most prevalently during early 1940s in an organic and slow osmosis. Today Americans alone consume around 250 million pounds of garlic annually. 

This spring, we encourage our readers to become a part of this historically and nutritiously rich herb and plant garlic of their own. If you can't plant it yourself, check in your local farmer's market for fresh, dried garlic for use in your own recipes. With colder weather lingering on, who doesn't want to curl up to a warm bowl of homemade minestrone and garlic bread?

 

HEATH'S GARLIC PLANTING TIPS

1) Plant garlic near the end of winter, after the fear of the ground freezing has ended. Garlic cloves will grow and lie dormant during the remainder of winter and mature in time for harvest in late summer. 
 

2) When planting, wait until just before planting to break apart bulbs. Cloves should cleanly remove from the basal plate. Plant very small cloves in a small group, but large bulbs singly. 
 

3) It's common practice to stop watering garlic plants upwards of three weeks before harvesting. 
 

4) To test the maturity of bulbs, scrape away the dirt from a few bulbs. Mature bulbs have cloves which can be felt through the skin. 
 

5) Garlic's flavor can be changed by overexposure to the sun after harvest, a process a lot like sunburn. It's best to store harvested baskets of garlic in a garden shed or barn. 
 

6) The top of garlic bulbs is called the scape. It has a lighter garlic flavor than cloves and can be prepared in sautéed dishes when chopped like green onion or served whole like asparagus.

Savory Herb Biscuits

And what would go better with this soup than a warm biscuit smothered in butter and dried basil? They're quick and easy too. Pop them right in the oven just before the soup is done and you have the perfect bread for dipping.

Savory Herb Biscuits

BY: RIKKI SNYDER

2 cups biscuit mix

1/2 cup Cheddar cheese, shredded

2/3 cup milk

1/4 cup butter or margarine, melted

1/2 teaspoon garlic powder

1/2 teaspoon basil, dried

Preheat oven to 450 degrees. Combine biscuit mix, cheese and milk until a soft dough forms. Beat vigorously for 30 seconds. Drop by heaping tablespoonfuls onto and ungreased cookie sheet. Bake for 10-12 minutes, or until golden brown. Combine basil and garlic powder with melted butter and brush over biscuits after removing from oven. Makes 12 biscuits

Potato Soup

This rustic and hearty soup makes for a perfect savory meal this season. The yukon gold potatoes offer a unique flavor that is perfectly complimented by the crumbled bacon. Save some extra bacon for garnish and if you're a cheese lover, sprinkle some shredded cheddar on top before serving and it'll melt right in.

Potato Soup

BY: RIKKI SNYDER

 

8 slices bacon, fried and crumbled

1 cup onion, chopped

1 cups yukon gold potatoes, chopped

1 cup water

10 3/4 oz. Can cream of chicken soup

1 cup sour cream

1 3/4 cup milk

1 Tablespoon parsley, chopped

1/2 teaspoon salt

Dash of pepper

Fry bacon and crumble. Set aside, reserving some drippings in skillet. Saute onion in same skillet until transparent. Add potatoes to and boil until tender, about 15 minutes. Add soup, sour cream, milk, bacon and onions, parsley, salt and pepper. Mix well and let simmer 2 hours. 

Cast Iron Apple Pie

This has been our most popular recipe every year since we first published it in 2011. A traditional cast iron skillet apple pie with a few seasonal additions make it the perfect treat to serve all autumn long. 

It is my go to recipe for fall. Nothing is better than going to the local orchard and hand harvesting the apples yourself. I use a Martha Stewart enameled cast iron skillet. The pie comes out perfectly every single time. The pie is perfect served hot or cold. 

RECIPE:

Ingredients 

1 stick + 1 tablespoon butter

1 cup brown sugar

1 cup white sugar

1 teaspoon cinnamon  

1/2 teaspoon nutmeg

3 tablespoons sorghum or maple syrup  

1 boxed pie crust  

5 pealed and sliced apples

Preaheat oven to 350 degrees. Add stick of butter and brown sugar to bottom of skillet. Place in oven until melted, do not let boil.  

Remove from the oven. Put bottom crust in skillet. Toss apples in sugar, spices, and syrup. Add mixture to skillet. Place remaining butter on top. Cover with crust. Dust top of crust with a dash of sugar and spices. 

Cut vent holes or decorative pattern in the top of the pie. Bake for 30-45 minutes or until apples are tender.