Beth’s Blog

The Culinary Traveler: The Forgotten Cereal of the Ancients: Quinoa

Sunday June 1, 2014

Quinoa translates to “mother” in Quechua, one of the main languages of native Andean peoples and Incan descendants. It was a staple highland grain of equal importance as maize, and considered a premium food source of strength and endurance for working in the thin mountain air.

Read More »

Spring is Here-Rhubarb Desserts

Sunday May 25, 2014

I spied the first field-grown rhubarb in the produce section the other day and that means local grown rhubarb will be showing up at the farmer’s market as well. What a treat for the seasonal pie maker. If I don’t have time, I will make a crisp, even a small one for two.

Read More »

Dolores’ Rhubarb Strawberry Crumb Pie in a Skillet Crust

Sunday May 25, 2014

Makes 9 1/2- to 10-inch deep-dish pie

Ingredients

For the Crust:

  • 2 1/4 cups all-purpose flour
  • 1 cup sugar
  • 3/4 cup butter
  • 1 teaspoon vanilla extract

For the Fruit Filling:

  • 1 1/2 pounds fresh rhubarb stalks, trimmed of leaves and sliced crosswise 1/4 inch thick (about 4 cup)
  • 2…

Read More »

Peggy’s Rhubarb Crisp

Sunday May 25, 2014


Serves 10 to 12

Ingredients

Cinnamon-Walnut Topping:

  • 1 1/4 cups chopped walnuts
  • 2 sticks (8 ounces) unsalted butter, softened to room temperature
  • 1/2 cup (packed) dark or light brown sugar
  • 1/2 cup granulated sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt

Rhubarb…

Read More »

Deborah Olson’s Amazing Cherry Crisp

Sunday May 11, 2014

Wow! You can’t imagine how FAST, EASY, and DELICIOUS this fresh cherry crisp is!

Read More »

Vanilla-The Most Passionate Flavoring of Them All

Sunday May 4, 2014

Vanilla has been prized for centuries as one of the world’s most sought-after culinary flavors. Vanilla extract is as familiar to the home cook/baker as chocolate. It is the most widely used spice with it’s comforting perfume and delicate floral flavor.

Read More »

Marbled Chesnut Sour Cream Coffee Cake

Sunday May 4, 2014



Vanilla- and chestnut-flavored batters are baked together to form a quintessential coffee cake that is excitingly different, yet exceptionally simple to mix and bake.  Be certain to obtain sweetened créme de marron purée, often available in the jam or specialty food…

Read More »

Savory Dumplings-Staples of our Ancestors’ Kitchen

Sunday April 27, 2014

I like to remind bakers about dumplings. That is European style dumplings-matzo balls, gnocchi, potato dumplings, and späetzle, not stuffed Asian dumplings, which are in a category all their own. Large or small, sweet or savory, dumplings are little round balls, spheres, or small fat sausage shapes made from flour, potatoes, semolina, or breadcrumbs, then boiled.

Read More »

Convenience Foods Make Weeknight Cooking a Snap

Sunday April 20, 2014

Poultry is the ultimate weeknight supper. But how to jazz up the old standbys and not add alot of time in the process? Enter the boneless chicken breast since the bone-in breasts and legs cook at drastically different times. They cook exceptionally fast and are extremely versatile.

Read More »

Let’s Make A Little Beef Stew

Sunday April 13, 2014

Stews used to be relegated to winter cooking, but with the crock pot, I realized that a good stew is all-season comfort food. Stews are a great lunch as well as supper, too. Put on a batch of rice in the rice cooker and voila, excellent satisfying meal in the making. Slow moist heat is what the slow cooker specializes in, so stews are one of the premium dishes to make in them. Most novices go for a chili (bean stew) or meat stew first.

Read More »