A Dilly Of An Herb

I hope you all had a beautiful holiday and that the new year will be healthy and productive for everyone. I had a wonderful Christmas, but with all the things a mother has to do to assure her children have special memories, the to-do list became so long that writing had to be put on the back burner. Over this past week I was also working on a project for the Lancaster County Master Gardeners that needed to be completed before the end of the year. I thought everyone might both enjoy and benefit from learning about the herb dill so I decided to share my report with you. It includes a salad recipe that can be made now with items purchased at the grocery store, but will be noticeably fresher and better this summer when the ingredients can be harvested right from your own gardens.

Scientifically known as Anethum graveolens, dill is part of the Umbelliferae family whose other members include parsley, cumin, and bay. Dill is native to Southern Russia, Western Africa, and the Mediterranean region. Recordings of uses for culinary and medicinal purposes are found in the Bible and ancient Egyptian writings. It was also popular in ancient Greek and Roman cultures where it was considered a sign of wealth and revered for its many healing properties. Its name comes from the old Norse word "dilla" which means "to lull". This reflects the herbs traditional use as both a stomach soother and an insomnia reliever. Other healing benefits include a "chemoprotective" property (much like parsley) that can help neutralize particular carcinogens found in cigarette and charcoal grill smoke. Like garlic, it has a "bacteriostatic" property contained in its volatile oil which works to prevent bacterial growth. Dill is also very rich in Vitamin C and flavanoids. The seeds contain so much calcium that one tablespoon contains 100 milligrams - more than 1/3 cup of milk. Finally it is a good source of dietary fiber and the minerals manganese, iron, and magnesium.

Dill is one of the easiest herbs to grow and would be a great "first herb" for anyone who has never grown herbs before. Being native to Southern Europe and Western Asia, dill requires full sun, good drainage, and rich soil to thrive. The plant does tolerate afternoon shade. Despite its frail appearance, dill is considered a hardy annual and is drought resistant. In mild climates it can be sown in fall to overwinter and produce an early spring crop. Whether planted in spring or fall, the seeds should be sown directly into the ground as they do not transplant well, often flowering prematurely. A week or two is required for seeds to germinate. Plant dill in clumps to get a nice bushy effect. This will also allow the fragile plants to physically support each other until strong enough to stand on their own. Sow a new batch of dill seeds every two weeks and you will have a constant supply during the growing season. Dill can be grown indoors if put in a sunny location with six hours of sun. When grown in containers, use a deep pot to accommodate the long roots and remember that you will eventually have a plant that is three feet tall and may eventually require staking. For a vibrant splash of color, try interspersing the dill with orange pot marigolds. Dill is helpful to plant in the garden as it attracts beneficial insects whose larvae feed on aphids. This makes it a good plant to protect roses. Caterpillars are fond of dill and may be hand picked if they become a nuisance.

To harvest dill, just snip whatever you need with scissors, leaving the rest of the plant to keep growing. Cut frequently until you are ready to switch to seed production. Once seed heads begin to form, it is time to stop cutting dill for fresh use. If intending to use the seeds for further planting, the dill plant should not be grown near fennel, caraway, or angelica, as these species can hybridise. The seeds are viable for three to ten years. The seeds can be harvested by cutting the flower heads off the stalks when the seed is beginning to ripen. The seed heads are placed upside down in a paper bag and left in a warm dry place for a week. The seeds then separate from the stems easily for storage in an airtight container.

Dill is a lovely herb with a simple clean taste resembling that of caraway. The seeds have a pungent and aromatic flavor similar to a combination of anise and celery. When using dill leaves it is best to use it fresh rather than dried for a superior, delicate, and fragrant flavor. The leaves of fresh dill should look feathery and green in color. If using dill in a hot dish such as stew or a sauce, be sure to add it just before serving, as it loses its flavor in the heat. Whenever possible, explore the local herb shops or gourmet/ethnic sections of you local grocery store for a selection of the herb with a superior quality and freshness that surpasses the general supermarket version. Just like with other dried herbs, try to select organically grown dill seeds since this will give you more assurance that the herb has not been irradiated.

Fresh dill should always be stored in the refrigerator either wrapped in a damp paper towel or with its stems placed in a container of water. Since it is very fragile, even if stored properly, dill will only keep fresh for about two days. Dill can be frozen either whole, or chopped, in ice cube trays covered with water or stock that can be added when preparing soups or stews. If you find that you have cut more dill than you can use, dry the excess in a microwave. Spread the dill in a single layer on a paper towel and microwave on high for three minutes. The result is beautiful and tasty - much better than the dried dill you buy in the grocery store. After microwaving, remove and discard the hard stems, crumble the leaves, and store in a air tight container protected from light where it will keep for up to six months.

Freshly cut, chopped leaves enhance the flavor of dips, herb butter, soups, salads, fish dishes, and your favorite egg salad recipe. The seeds are used in breads and can improve the taste of roasts, stews, and vegetables. Try grinding the seeds to use as a salt substitute. Both the flowering heads and seeds are used in flavored vinegars and oils. The seed heads, combined with vinegars, garlic, salt, and pepper give flavor to dill pickles. For a special side dish, mix together chopped potatoes, green beans, and plain yogurt and then season with both dill seeds and chopped dill weed. Another recipe idea is a light, refreshing, and colorful garden salad that is an excellent accompaniment for grilled fish or chicken. It is also a lovely picnic salad. It is quick and easy to make.

FAVORITE DILL SALAD

8 T. of rice wine vinegar
1/4 tsp. coarse ground pepper
8 tsp. sugar
1/2 tsp. salt
4 T. chopped fresh dill
3/4 tsp. grated lemon peel
1 English cucumber
4 radishes, cut into matchsticks
2 tomatoes, chopped

Mix together the first six ingredients in a glass or stainless steel bowl. Stir until the sugar dissolves. Slice the cucumber lengthwise and then into 1/4 inch segments. Add this to the marinade, along with the radishes and tomatoes. Toss well to combine flavors. Refrigerate for 1/2 hour, stirring a few times to equally marinate.
Serves 4

T'was The Night Before....

I live in an area of the country that thinks nothing of the holiday season showing up on the coat tails of Thanksgiving, and I'm talking even before the turkey can be put away. Lights are strung outside on porches and Christmas trees find their way into the designated space of a living room even before the mums and pumpkins have been removed from sight. Merchants have been taking advantage of that moment in time for years, and it seems to be getting earlier and earlier every decade. I actually saw the holiday merchandise coming out with the ghosts and goblins this year! When I was young, glimpses of holiday decor in private homes usually didn't make their way on the scene until somewhere around the third week of December. In my house that was still considered early! It seemed like everything Christmas was put off by my parents until the last possible minute. There was no indication of a holiday inside our home until the eve of Christmas eve. For us, going out to buy a Christmas tree was not a wholesome family activity either. My father would go out later in the day on Christmas eve and come back with whatever tree he could find - always the very last of slim pickins. I felt like our house was the designated second home of Charlie Brown's Christmas tree! Every year many a tear was shed in a remote area of the house to prevent my parents from seeing my extreme disappointment. If I had grown up in Lancaster County, there would have been a good chance that I would not have had to go through such disappointment. There are many places to buy both pre-cut and fresh trees here in the county. In the case of the latter, if you are one of the "lucky" kids in the world, you can go out with your family in a horse drawn wagon to tag and cut down a live tree that you choose yourself. This was never a Christmas experience for me but even so, somehow every year by the time our "needle bare twigs" were dressed with lights, tinsel, and a gleaming star on top, I thought it was the most beautiful tree in the whole world!


How did I become such a fan of the Christmas holiday when I had such a deprived "pre holiday" childhood??... you ask. It may have been deprived right up to the very last moment, but after that it hit with a furry! After setting up our tree, we would have dinner and, while watching a Christmas show of some sort (probably an Alvin and the Chipmunks Christmas special), the sound of our doorbell would suddenly pierce the air. My paternal grandparents and various friends of the family would be welcomed in for a holiday celebration. There was an array of food and drink that was only known to us at the holiday season. Happiness, laughter, and lots of eating took place in all rooms on the first level of our home. What made this time of social gathering extra special for me was the fact that there was never that many people around at any other time of the year. A dish of mixed nuts, still in their shells and requiring a nut cracker, sat on the kitchen table. Various cheeses and slices of summer sausages graced the end tables in the living room. A Whitman's Sampler was perched precariously on the ledge of the dinning room hutch. And eggnog...glorious eggnog, was served by the pitcher to one and all. Sometimes I would take a few sips of a glass mixed up by my grandfather and intended for an adult. It had a very strong, yet delicious flavor, but I would go back to my special mug and be happy with that, as he kindly topped my child's version with a dollop of whipped cream and a sprinkle of nutmeg (talk about a mega dose of cholesterol)!

The party would continue for about an hour or so and then it would be time to put out the milk and cookies for Santa. After many goodnight kisses and good will wishes, my mother would gather her three children and take us upstairs. Before our baths we would find a brand new set of Christmas pajamas laid out on each of our beds. That was the highlight of the night for me! Sometimes we would even get a new set of sheets!! It would then be time to say our prayers and settle in for the longest night of the entire year. The seasonal candles placed in the windows, again at the very last minute, cast an orangy glow in the bedroom that my sister and I shared. We would sit by the closed door and listen to all the jubilation that was occurring just a few feet down the hallway and a short flight of stairs from our room. Besides the light and the noise, the atmosphere in general was not conducive for sleeping. As time went by, we would swear that we heard the prancing and pawing of each little hoof on the rooftop above. Then what seemed like the endless rustle of paper sounded as my mother brought out all the bags of gifts that she had been hiding in the shower stall of the master bath for weeks. We always knew the shower was her hiding place but I, myself, never peeked as I learned early in life that being surprised was the most exciting part of a gift. It's funny but I never questioned where those gifts went the next morning, as the majority of what we received under the tree was from Santa. Because I didn't look, I never noticed that the wrapping paper on my mother's gifts was the same exact paper that Santa used!

Despite the fact that Mr. Sandman was not kind to me on Christmas eve, and that once I was resigned to my room for the night and left with nothing more than an extremely vivid imagination, those annual evenings hold many fond memories for me - the best being the gathering of family and friends intermixed with the special holiday foods that have stayed with me throughout the years. In memory of holiday parties and new pjs I thought I would share with you a few appetizers that I love to make. They would have been the perfect thing for our Christmas eve parties in the past. They are extremely easy to prepare and I always get compliments when I serve them. This Christmas eve somewhere between our "hellos" and the original version of "Home Alone" (a Christmas eve tradition started in our family when the kids were younger), they will be served and consumed with happiness and visions of promises to come. Later, the Sandman and Santa will work their magic on the eve of a very special morning!


MUSHROOMS STUFFED WITH BLEU CHEESE

8 ounce container of Crimini mushrooms(makes approx 16 servings), or larger depending on how many guests you'll be having. I usually make 32-64 servings at a time.
4oz container of crumbled bleu cheese (one container would probably be enough for 12 ounces of mushrooms
1/4 stick of butter

Preheat oven to 350 degrees.
Wash mushrooms carefully, as they are fragile, and remove their stems.
Drain on a paper towel.
Line a cookie sheet with parchment paper.
Place the mushrooms on the cookie sheet evenly spaced.
Fill each mushroom with bleu cheese.
Slice a 1/4 inch of firm butter and cut this into 8 very small cubes. Cut as many cubes as you will need for the amount of mushrooms you are making. Place a cube of butter on top of each mushroom.
Place cookie sheet in the oven for approximately 5-7 minutes until the cheese begins to melt.
Turn off and let the mushrooms sit in oven for another 2-3 minutes.
Garnish with some dried parsley and serve immediately.


SHRIMP DIP

8 ounces cream cheese, softened at room temperature
2 Tbsp minced onion
2 Tbsp fresh lemon juice
1 Tbsp horseradish
1 can (4 1/2 ounce) tiny shrimp, drained

Mix all ingredients, except the shrimp.
Fold in shrimp carefully.
Chill, garnish, and serve with crackers.
If desired, chill in refrigerator for 24 hours and then shape into a ball and roll in chopped nuts, or put in a mold.


HOLIDAY PUNCH

2 small packages of cherry Kool-Aid
2 small packages of raspberry Kool-Aid
6 ounce can frozen lemonade concentrate
6 ounce can frozen orange concentrate
3 cups sugar
4 quarts water
1 quart gingerale

Garnish with sliced oranges or an ice ring.
Makes approximately 1 1/2 gallons.


ICE RING

Boil more than enough water for your mold and cool for a clear ice ring. Pour a small amount of water into a ring mold and freeze. Place various pieces of fruit ( ie: grapes, sliced oranges or limes, etc.) on the ice and freeze. Add more of the cooled water, a little at a time, so the fruit will not float or move in the ring, and freeze again. May make several "layers" as desired to fit within the mold. After the last freezing, remove ice ring from mold and place in the empty punch bowl. Slowly add punch to the bowl to prevent splashing and your mold will float nicely in the punch for serving.
Keep the size of the mold to 6 cups or less - any larger and the punch may become diluted.

Another version is to fill a ring mold half full with Sprite. Fill within one inch with water. Add orange slices, lemon slices, and or cherries. Freeze hard. Turn out onto tin foil; wrap and store in freezer until ready to use.

All Aboard!

The Christmas season is exactly as stated...a season. There are just about 28 days to submerge yourself in all kinds of traditions. Many are universal, but some can be as different and unique as the individuals experiencing them. Growing up in the northern suburbs of Philadelphia lent itself to many special outings. Starting in grade school, and continuing through the years, my mother would take me to see the Christmas lights displayed in center city. I would excitedly get up before dawn to get ready for the trip usually made on the first Saturday in December. My mother would have me dress in my warmest (and heaviest) clothes. I don't think thermal had been invented yet, and there was no such thing as dressing in layers back then. After an exhausting effort to wedge myself, and my snowsuit, into the back seat of the car, we would take off for the train station. It was a small house-like structure that was usually vacant, but occasionally had a person inside, behind what looked like jail bars, selling tickets to all kinds of destinations. It was never warm inside and the cold hardwood floor echoed every footstep I made and every whisper I uttered. I found it to be an eerie, yet exciting, environment. After purchasing our tickets we would go outside and wait on the cement and wooden bench located near the tracks. We would eagerly listen for the long and lonely sounding whistle of our approaching train. The number of people that gathered to take the trip with us increased in number, one by one, the longer we would wait. Then the sound of our expected transportation would be heard and I would prepare myself for what I knew would be a special day.

Waiting for the train was easy, climbing up into it with my snowsuit on was not. My lower extremities possessed the range of motion of a tortoise. Each snow pant encased leg felt like it had its own zip code. I could barely lift my foot, let alone get it up onto the first step of the passenger car. I would become air born and actually dangle over the platform for a second or two as the conductor lifted me up the short flight of stairs by one arm to prevent a stampede of anxious travelers attempting to get on board before the train slowly pulled away. Once I was back on my feet, I would choose a seat and slowly inch my way across the dark blue velvet bench, anxious to press my face against the dingy glass so that nothing in the moving landscape would be missed as it passed by my window. Upon arrival, I would disembark in a hurried and awkward fashion...the ungraceful movements that would become my signature modus operandi of the day.

The city was alive with people and the day was filled with lights and music. The department store windows were always dressed in their holiday best and sometimes Santa would be spotted on a street corner ringing a bell near a black iron pot. I was never disappointed and as the morning progressed memories of the previous years visit to the city at Christmas time would come to mind, but as the reality of walking block after block in my padded prison would set in, my enthusiasm would slowly dissolve. By noon I would be exhausted and I was never sure if my breath, or the escaping heat from under my double wrapped scarf, was responsible for the steamy fog that I frequently noticed encircling my head.

Not only because of who I am and the fact that I love to eat, but because of my sauna like state by that time of day, lunchtime was a welcomed intermission during our holiday excursion. When my mother had her say, we would find ourselves in the Great Crystal Tea Room which was located on the ninth floor of the John Wanamaker Department Store on Market Street in the center of town. We would have a lunch of tiny sandwiches filled with tuna and chicken salad and strawberry shortcake, mounded with lots of fluffy whipped cream, which needed to be hurriedly consumed so that we could arrive on time for the live performance of Christmas music played on the store's famous organ.

There were those occasional times when I would get to choose where we would have lunch, and because I was a young child with no particular preference for linen tablecloths or fine china, I would ask go to a restaurant that would excite me like no other, the automat at Horn and Hardarts. The particular one we visited was a much lesser version of the original restaurant conceived in the 1920's but I loved it anyway. It was a large rectangular shaped space with a green linoleum floor littered with used napkins and food covered forks dropped by hungry dinners that had partaken of their meals earlier in the day. The front of the building was entirely made of windows that ran from floor to ceiling. Another wall, which served as a backdrop for the red and yellow formica topped tables and an array of scattered chairs, was a blank canvas of unadorned white subway tile. The remaining two walls were lined with various sized transom type "windows" that opened to reveal an assortment of hot entrees, fresh salads, and delectable desserts. After grabbing a chipped and faded tray from the gigantic stack located just inside the doorway, I would place it on the chrome rail that ran the entire length of those horizontal cubicles stacked 3 to 4 rows high. Clutching my tray, I would slowly move along the silver "tracks" until I spotted something that appealed to me. I would usually choose the beef stew because it was so delicious and looked like something that would help to sustain me throughout the rest of the day. I would insert the correct amount of quarters in the slot located at the glass door's vertical edge and open it to reveal my entree served in a brown glazed oval dish. I would continue to work my way toward the end of the line, but not before choosing some kind of pie, usually either coconut cream, coconut custard, or lemon meringue. That pie and a drink completed my meal and I would walk as slowly and carefully as I could to prevent my tray from tipping and spilling all of it's contents onto the floor. I would be consumed with worry over "losing my lunch" until I reached my red or yellow destination. Oh to have those worries again, and oh to have that restaurant back with the same quality food it served so many years ago!

The following recipe is a very similar version of the Horn and Hardart's beef stew I loved as a child and, believe it or not, that is a compliment! It was given to me by my mother-in-law, and the minute I tasted it, I was right back in my molded plastic cafeteria chair happily eating my lunch and wishing with all my heart that my heavy snow coat and red woolen scarf would disappear into thin air.

Traditions are those priceless gifts we give to our children. Whether built by one generation after the next, or started on a whim, they become the heart of our lives and our concept of the perfect holiday. Go ahead everybody, get out there and continue an old family tradition, or get busy building a new memory....just don't be found guilty of having your child swelter in their winter gear before, during, or after they share it with you!!


BERNIE'S BEEF STEW

1 pound of stewing beef
flour for coating the beef
1 tsp salt
1/4 tsp ground pepper
canola oil
1 large onion - peeled and cut into wedges
3 beef bullion cubes
4 stalks of celery - washed and cut in half, and then into bite size pieces
4-5 medium carrots - washed, peeled, and cut into 1/4 inch rounds
1 (8 ounce) can of tomato sauce
1 bay leaf
4-5 medium white potatoes - washed, peeled, and cubed
more salt and pepper to taste

Buy one pound of good quality stewing beef. If the pieces are too large, cut them into a size that may be easier to eat and will be distributed more evenly thoughout the stew.


Flour the beef pieces by placing the meat and approximately 1/2 cup of flour, 1 tsp salt, and 1/4 tsp pepper, into a zip lock bag. Shake well to be sure the meat is thoroughly coated.

Heat enough canola oil to cover the bottom of a large pot or dutch oven over medium heat. Brown the beef slowly in small batches, turning the heat down if necessary to keep the meat from becoming too dark or crispy. Stir the meat as you go to assure all sides are being browned. Add more oil as needed to prevent the meat and/or flour from burning. Remove the meat from the pan.

Add the onions and brown slowly for about ten minuets, stirring frequently. Again, be careful not to let the onions burn. Return the meat to the pan and add water to just cover the meat and the onions. Add 3 beef bullion cubes to the water and turn the heat down to simmer for about 20 minuets. Add the celery and carrots to the pot along with a small 8 ounce can of tomato sauce and a bay leaf. Stir well and continue to simmer another 20 minuets. Add the potatoes and continue to simmer until the they are cooked through, keeping the heat even and stirring frequently to prevent burning. Remove the bay leaf and add additional salt and pepper to taste.

Serves 4

Pfeffer....what??

As children we all have special times in life that become our memories. My warmest and most memorable thoughts come to me whenever I think back to my years at East Oreland Elementary School. Each grade in that school, and every teacher I was lucky enough to have during those years of my early education, have carved a special place in my heart and in my mind. Preparing for the Christmas plays and parties were especially exciting times for me. The red and green paper chains, the play programs made from painted rubber shapes pressed against construction paper to form a scene of three wise men following the light rays of an angular star, and party food served by a PTA mother picked to work her magic during the month of December, all served to define my vision of what I have come to know as the Christmas season.

Being a nine year old in the fourth grade brought for me some of the best and worst of life. The sudden death of my grandfather gave my young heart, not only the first real pangs of fear, but also a devastating loneliness that only the loss of a loved one's life can bring. Many good things happened in my life as well and riding in an airplane for the first time was one of them. Discovering a book called "Nancy and Plum" by Betty MacDonald was another. I had my first introduction to this book in the school library which, much to my dismay, was located in the basement of the building. It could only be reached by navigating a path that weaved its way down a flight of stairs and through a maze of dark musty passageways. Much to my amazement, I managed to become an avid reader despite those hazardous trips! I treasured that book as a child and have a copy of it on the shelf of my bedroom closet at this very moment. I pull it down around this time of year as it serves as a reminder of the magic of my youth and of the season around which the story takes place. It is a book that really should find its way to a shelf in your home and, at least once a year, be shared with a special child in your life.

My fourth grade teacher was a wonderful woman and only after many years away from her classroom did I realize just how wonderful she was. It was her suggestion that led me down the school's dark wooden stairway clutching my library card to check out a copy of "Nancy and Plum" for the very first time. She also taught us to play the flute-a-phone, and her lessons on the difference between synonyms, antonyms, and homonyms, have served me well throughout the years. That year on a special night in December, about a week before Christmas eve, she invited her students to sing carols to the residents of the neighborhood that surrounded our school house. I remember clearly that a light snow was falling as the sun set that evening and the cold air possessed a crisp and silent quality making it the perfect vehicle for carrying choir-like voices to the ears of a captive audience.

After singing "We Wish You A Merry Christmas" for the last time that night , our teacher led us through the doorway of one of those homes... one belonging to her. I had never been invited into a teacher's home before that evening, nor have I since. She lived in a neat, modest house with pale blue shutters, and the pleasant middle age man who appeared at the front door was introduced to us as her husband. Beside him stood their frisky family pet who eagerly offered us a greeting as well. That night was my first encounter with a miniature, yet mighty, dachshund. He was noisy, nosey, and playful. Once he had loudly welcomed us and made sure that we understood that we were his guests, he became more subdued and his personality quickly took over. That night was also the first time I was informed that there was something in this world called Pfeffernusse. The whole reason the subject came up at all was because my teacher disclosed to us that her wiggly little hot dog was named Pfeffernusse. She explained that, because his breed originated in Germany, she had named him after a German Christmas cookie. That little guy made quite an impression on me and I suppose that is why, after three children and a number of cats, when the time finally came to try on a dog, it was a miniature dachshund that stole my heart. Iggy, as I call him, is not named after a cookie, or any other type of food for that matter, but he is the love of our lives and has almost the same personality traits portrayed by his brave and noble predecessor from long ago.

Although I doubt I would have ever forgotten that special night, my memory has been triggered to remember it every Christmas since because that is the time of year when Pfeffernusse appear on the scene. They are one of the many cookies that German women brought over from their native homeland many years ago. These women and their families settled here in Lancaster County, as well as several other parts of the country, but it is in this area that they came to be known as members of the "Pennsylvania Dutch" community.

You would think that somewhere along the line I would have asked someone to buy me that Pfeffernusse cookie, or that once I had a semester or two of home economics under my belt, I would have baked a few dozen. However, it was not until a few weeks ago that I found myself looking through my cookbooks trying to find a "not too complicated" recipe for the cookie that has had such an influence on my life. In my search I found many traditional recipes, but soon discovered that they are not a soft sweet version of the various cookies we enjoy today. If I had the room I would post the traditional recipe used to create that famous cookie from all those Christmas' past, but instead I am going to give you my adaptation. This version is still subtle in its sweetness, but softer in texture. Like the original, you will enjoy it much better with a glass of milk, or a cup of hot coffee or tea. Including them in your baking just might give your cookie plate a little more interest and may change your family's expectations of the usual assortment of cookie offerings. So in honor of childhood memories, sugar plum fairies, and puppy dog tails, I am sharing with you my version of the traditional German Pfeffernusse cookie.

Happy baking everybody! The season is just beginning and we have a lot of cookies to make!!



"Pfeffernuggets"

Place 3/4 cups of mild molasses and 1/2 cup of butter in a small saucepan. Cook over low heat until the butter melts. Cool to room temperature.

While the molasses mixture is cooling preheat the oven to 350 degrees.

Sift 4 cups of unbleached all purpose flour into a bowl, then sift the flour again with:
1/2 cup + 2 Tbsp granulated sugar
1/4 cup unsweetened cocoa powder
1 1/4 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/8 tsp salt
1/8 tsp ground black pepper

When cooled to room temperature, use a spatula to scrape all of the molasses mixture into a large bowl. Stir 2 beaten eggs into the cooled molasses. With an electric mixer, begin to slowly add all of the flour mixture in small batches, beating well between each addition. Once the flour has been incorporated, beat in 1 1/2 ounces of cream cheese and 1 Tbsp (and up to 2 Tbsp) of half and half until the dough holds together tightly but is easier for the beaters to go through than before the addition of the half and half. Chill well.

Cut approx 14 large marshmallows into quarters with kitchen scissors. To make the cookies, press a medium size walnut piece (optional) within the marshmallow piece and roll the cold dough around the marshmallow. (The marshmallow disappears as the cookie bakes, but leaves a softer center than without it). The cookie should be between 1/2 -1 inch in diameter. Placed on a cookie sheet lined with parchment paper and bake for approximately 7-8 minuets. The dough will crack and look slightly dry. Cool for 1-2 minutes on a wire rack. Roll in confectioners sugar and return to the rack to finish cooling. Store in an air tight container.
Makes approximately 4 1/2 dozen.

Apples To Apples

Could there be any food more perfect than an apple? You can grab one at any given time and eat it with no degree of preparation what-so-ever. An apple is completely portable and ready to consume in all of its naked glory whenever you decide you are hungry for one. It has my vote as the best snack on the planet provided I am careful with my selection. When an apple is all I want, there is no greater disappointment than to bite into one and have it turn out to be nothing more than a mushy proposition. With that in mind, I have one word for you...Honeycrisp!

If you find a good supply of Honeycrisp apples, you have found a treasure chest of deliciousness. They have a sweet, yet slightly tart flavor, and "crisp" could not be a more appropriate word to use in their title. I have never eaten an apple with more crunch! Their season begins between mid September and mid October. They are usually a lovely red color over a yellow background, but can be mostly red depending on the coolness of the climate in which they are grown. The longer into their season, the sweeter they become. I have read that they are good for baking, as well as eating, but I have never been able to sacrifice their crunchy texture to the heat of an oven.


I have noticed that the mention of an apple in its unadulterated form does not seem to elicit any real excitement in people. Yes, they appreciate that apples were put on this earth for us to enjoy. Yes, they usually agree that apples are a healthy and nutritious snack. Yet, it is only when the conversation evolves to the enhancement (with a healthy dose of sugar and fat) of what God saw fit to bestow upon us, that the apple becomes a source of excitement and desire. The topic of an apple served as a dessert, rather than a unaltered snack, can actually produce a spark in the eye of the potential recipient. Talk of apple pie a la mode, a fresh apple crisp, or an apple brown betty, can make even the grouchiest of grinches smile from ear to ear.

Unless you are a seasoned baker, an apple dessert can be an intimidating and monumental task. There can be a lot of work involved in its preparation. Don't get me wrong, I am willing and able to take as much time as needed to make an apple creation because it is worth every second of work. Sometimes, however, I just don't have the time even though I crave the final product. After finding myself in the middle of that dilemma again and again, I knew I had to find a way to have my apple and eat it too!

A solution came to me as I began to reflect on my childhood. I remembered the coolness of the fall season and the warmth of my grandmother's kitchen as she prepared for me the perfect baked apple. It came out of the oven a golden ruby color, and it's flesh was warm and soft. The cavity was filled with a mixture of raisins and brown sugar, and I loved to pour a little milk, or cream, over it just before I speared it with my spoon.

I have come up with a version of my grandmother's memorable dessert to share with you, one that is warm and delicious. I realize you don't have to be a rocket scientist to make a baked apple. If all you do is put one in the oven without a whole lot of fuss, it will still turn out be a wonderful way to end a meal (or to be that meal in and of itself), but I wanted to put the idea of a simple apple dessert in your mind and share with you my version of that perfect idea.

By the way, I have included a link that will help you to decide where to go to pick your own apples if you happen to be in Lancaster County at the time of the year when apples are in season. If you aren't in the area, the link will give you an idea of how lucky I am to live where I do and, hopefully, it will give you the incentive to visit here on your next fall vacation!

Happy Thanksgiving everybody...and happy eating!!


Classic Baked Apples

3 large baking apples (I prefer Braeburn)
1/4 cup Sun Maid Baking Raisins
1/4 cup golden raisins
2 tbsp chopped pecans
4 tbsp light brown sugar
1 1/2 tbsp melted butter
1 tbsp mild honey
1/4 tsp ground cinnamon (or to taste)
1/8 tsp ground nutmeg (or to taste)
1/2 - 1 cup sweet apple cider


Preheat the oven to 350 degrees.
Wash and carefully core the apples, trying to leave the bottom of the apple intact if possible. Keep the centers narrow to prevent the apples from loosing their shape. Peel a one inch strip of skin from around the top of the apple. Pierce the skin three or four times around the apple's middle to allow the steam to escape. You may need to strategically trim areas of the bottom so that the apple will stand straight.
Mix the raisins and pecan pieces and fill each apple's center.
Place the apples upright in a shallow baking pan. When making three apples at the same time, I use a loaf pan which helps to hold them in place nicely.
In a bowl, mix together the brown sugar, melted butter, honey, cinnamon, and nutmeg. Top each apple with equally amounts of the mixture.
Pour enough cider in the baking dish to cover the bottom. During baking, add more if needed to keep level consistent.
Cover lightly with foil to prevent the raisins from burning and bake for 40-50 minutes (longer if necessary in relation to the apple's size).
Spoon the liquid over the apples from time to time.
Serve warm (not hot, as there is the potential of a bad burn) with milk, cream, half and half, or vanilla ice cream. Don't forget to drizzle several tablespoons of that wonderful buttery liquid over your apple for adding the finishing touches.
Need more servings - simply increase the recipe in proportion to the number of apples you will be making.

The Tuesday Before...

What do you do on the Tuesday before Thanksgiving? I'm sure that, for most of you, there is no standard answer to that question. For me, it comes down to a place that I love to be - a place that I visit many times throughout the year. The place is Lancaster's Central Market, and that annual Tuesday in November is, without a doubt, my favorite day to be there. It is the oldest continuously run farmers market in the country, and the pulse of Lancaster city. It is opened every Tuesday, Friday, and Saturday, with the exception of holidays. You can find it in a brick alleyway, just off the town square, in the heart of everything. The red Romanesque structure stands out as a beacon to all in search of the foods that make an event, or a cozy evening at home, something special. I love going there the Tuesday before Thanksgiving because, to me, it signifies the beginning of the holiday season. The hustle and bustle of folks picking out a fresh Thanksgiving Day turkey, some homegrown squash, or a sweet potato pie, is an exciting and comforting tradition that I look forward to year after year. The vibrant color of the produce and the smell of the freshly brewed coffees help to tie the whole experience together.

In addition to all the holiday treats available at Central Market, you can find almost anything your heart desires, edible or otherwise. To keep the pizazz in my cooking, I am able to buy freshly ground spices in just the amount I want, preventing them from becoming stale. Just picked produce can be made into juice, or a smoothie, upon request. If I'm in the mood for focaccia bread or a loaf of rye, I know just the stand to visit for fresh from the oven goodness. Just caught seafood on ice, freshly made yogurt or goat cheese, organic chocolate, homemade baklava, and a gorgeous array of flowers, are just a few of the items available for purchase.

Despite the fact that I have to work on Thanksgiving this year, I will still be at my favorite place the Tuesday before. I won't be making a meal on "turkey day", but when I go to market two days prior, I will be selecting some cranberry orange relish to send along with my family as they travel to share the traditional meal with relatives. I will also pick up some dinner rolls and a few fragrant spices to use in the dessert I plan to bake the night before. Another item on my list will be pumpkin in the form of a colorful puree that will be cooked down and pressed through a food mill just hours before market's early morning opening.

Pumpkin is delicious, and because of it's intense nutritional value, it is now known as a super food. It is the perfect ingredient in all types of main dishes and desserts, especially at this time of year, as it evokes the thoughts and flavors of a cool crisp fall day. For me the fall season, and in particular Thanksgiving, just wouldn't be the same without some of that orange puree working it's way into at least one or two dishes. When pumpkin stands in as a vegetable, you may occasionally hear a negative comment, but incorporate it into a dessert, and there is rarely a protest from anyone. It is one of those dishes that unifies a dining room full of guests with the anticipation of a wonderful conclusion.

I realized while writing this blog that I had developed a craving for something pumpkin. I have a recipe that is quick and easy to make without a lot of bowls to wash, or equipment to put away. I have made this recipe at various times in the past, especially in the moments of pumpkin desire that I once again found myself experiencing. I am referring to a pumpkin sheet cake that is moist and delicious. It is not a fancy dessert, but exactly the thing to make when you want a solid snack or after dinner treat. You might even find yourself thinking about it for a quick breakfast, in which case, the word fancy just might be the correct adjective to use after all. I am giving you the basic recipe, but there are a number of additives that can be folded into the batter to elevate this cake's status such as: golden raisins, chopped nuts, dried cranberries, a small amount of drained crushed pineapple, shredded coconut, or bits of candied ginger. Try one, or a combination of several, for a total makeover...cake edition! This cake is moist enough to stand alone, but top it off with a thin layer of cream cheese frosting, and it will disappear without a trace. I hope this recipe will find it's way into your collection of favorites and that you will love it as much as I do.


PUMPKIN SHEET CAKE

16 ounces of fresh pureed or canned pumpkin
1 2/3 cups sugar
1 cup vegetable oil
4 eggs
2 cups flour
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder


CREAM CHEESE FROSTING

4 ounces softened cream cheese
1/2 cup softened butter
1 teaspoon vanilla extract
2 cups confectioners' sugar


Preheat the oven to 350F. In a large mixing bowl, beat the pumpkin, sugar, and oil together. Add the eggs and again mix until well blended. Combine the dry ingredients together in a separate medium bowl. Add the dry ingredients to the pumpkin mixture and beat together until well blended. Pour into a well greased 15x10x1 inch sheet cake pan. Bake for 25-30 minuets.

For the frosting, beat the cream cheese, butter, and vanilla together. Gradually add the confectioners' sugar, mixing after each addition, until all of it is well incorporated. Frost the cake when cooled. Keep refrigerated.
This recipe makes approximately two dozen nice size servings.

A Privilege and A Blessing

Living in Pennsylvania is a privilege. Living in Lancaster County is a blessing. I am creating this site as a food blog with the added intention of sharing my life in this beautiful part of the world with you.
This is a place you can visit several times a month when you want a great recipe, and at the same time, get pointers on where to find the best farm and produce stands to buy the ingredients needed for that recipe.
I will share my favorite shops, restaurants, scenic retreats, and places to go for fun and culture - everything that goes into making Lancaster County, Pennsylvania a magnet for millions of visitors (five millon to be exact) every year.
My goal is to focus on great food, but I also want to share and incorporate the beauty of our countryside with the excitement and vibrancy of our towns, hence the "address" for this blog: CLOVER AND MAIN.
I'm looking forward to this journey, and it will be a privilege and a blessing to have you take it with me.
Sincerely,
Dianne


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