Posts Tagged ‘community’


heavens to betsey!

June 27, 2010

It’s June.  I don’t know about where you live, but around these parts, that means rhubarb.  Sitting on the dining room table was a community cookbook celebrating the bicentennial of a CT town, so I popped it open to see what I could find.  Turns out Betsey Castle had submitted a recipe for rhubarb crisp that looked pretty straightforward, so I figured I’d give it a try.

The crisp was easy to make, and rather delicious (note, I’m not normally a fan of rhubarb, so that’s saying something).  Warm, sweet filling, with a chewy, crunchy topping, it was exactly what we were looking for.  I also really liked that some of the ‘crisp’ mix lined the bottom, so everything was evened out more than it were simply two layers.  More bonus points for the fact that you can use slightly ‘bendy’ rhubarb, since it will soften while cooking anyway.  Although we didn’t have any in the house (the horrors, I know!), I think this would be absolutely perfect with a scoop of vanilla ice cream on top. Read the rest of this entry ?


make a good crust special

June 6, 2010

The first cookbook I decided to use was put out by the Trinity Lutheran Church Ladies Aid Society, Elkhart Indiana, circa 1975. Two lifelong members of the Ladies Aid Society were mrslovey’s great-aunts, and they had given a copy of the book to mrsloveymom, who later passed it to mrslovey.  Based on other recipes of the aunties that I’ve tried, I figured that any cookbook they endorsed would be safe to use for this experiment.  In addition, I really liked one of the sentences in the intro:  The recipes in this book have not been tested in laboratories but have been tried and tested by a special group of tasters; our family and friends. Sounds like exactly what I’m looking for!  I decided on Old Fashioned White Bread, by Barbara Brumbaugh, and got to work.

I was interested in the butter and milk added to the dough, and wondered how they would impact the final result.  I also really liked the ‘makes a good crust special’.  Really, how could I resist that?? Well let me tell you, this bread is DELICIOUS.  Nice golden brown crust, and a light, airy fine-grain crumb that has just the slightest hint of sweet to it.  This bread will be perfect for sandwiches.  The only modifications I made were to use butter instead of margarine, and I used the liquid milk option instead of the dry milk.  Other than that, I followed it totally as written.  You should make this bread soon, and you should make it often.  I know I’m planning on it! Read the rest of this entry ?