Home of Apple Cider Molasses
Posted by Carolyn Loveland :: Sunday, December 14 :: 9:54am
If you want to learn how to cook where do you start? Our family had a heated debate last night about the "best" book to buy for beginners. Here's the results (and of course I'm shamelessly submitting John's cookbook in the trio.) Do you all have any favorites??
"How to Cook Everything" by Mark Bittman is the hands down winner. Mark guides you through basic techniques and his compilation of recipes are just good, basic, easy to understand recipes that any person with half a brain can manage. (I'm using myself as the standard since I burn water on a ridiculously frequent basis.) They are on their 10th edition. $20.
"On Food and Cooking" by Harold McGee. This isn't a cookbook.... oh no, no, no, no. It explains the SCIENCE behind the cooking. If you wonder why milk curdles and savor phrases such as "glutamic acid" or "lactoglobulin molecules" this is for you. Written for the science food nerd. $22.
"Allens Hill Farm Cookbook " by John Loveland. Written for the family that likes to cook together. Designed to teach your children how to cook simple Loveland family staples. Free (online at www.allenshillfarm.com)
Posted by Carolyn Loveland :: Tuesday, October 28 :: 5:34pm
A friend , who is now an author, had this to say about Halloween. Enjoy.
By Karen McFeely Weaver
For the children of my generation, Halloween was the “be all to end all” of the Fall season holidays. Sure, Thanksgiving was looked forward to with a certain degree of culinary anticipation (except for our traditional mashed squash casserole smothered with mini marshmallows which gagged even our beagle), but we certainly didn’t keep an eye on the clock excitedly awaiting the call to dinner the way we squirmed all day counting the minutes for trick or treat to begin.
Unlike Christmas, Halloween was an undiluted, one track, entirely pure occasion of simple fun without any religious overtones. Our temple of worship on October 31st was the “Church of the Sidewalk”, and the only chimes that rang were the doorbells of our neighbors. We didn’t care about the Pagan origins of the holiday, and anyone who actually knew what Samhain was lived in the one creepy house in the community that no one talked about above whispers of strange noises, eerie lights in the attic, and cloaked figures behind slightly drawn curtains. Halloween was a night when super powers became real, when witches and vampires were welcomed at front doors, and when clowns were looked upon as funny, loveable beings before Stephen King put the fear of hell into us.
As a writer, I could pull enough energy from my own memories of Halloween to write a Pulitzer prize winning novel, but for now I’m content to quietly recall the year my mother dressed my older brothers in matching kimonos and rice paddy hats for trick or treat. They tried to convince everyone they were Samurai warriors, but in the end they were just two little boys with crew cuts wearing feminine bathrobes and weird looking straw hats. I was tempted to post the picture but decided to refrain, not because one of them lives nearby or that the other one still has a gun, but because they too are in possession of old photos, and there are some skeletons that should remain in the family closet of shame.
This Halloween we’re spending the night in Gettysburg, one of the most haunted places in the country. Whatever your plans are, be it out trick or treating with the special young people in your life, staying at home and parceling out candy in between horror films, attending a party, or enjoying a night of celebration on the town with friends, make it a “spirited” adventure, but above all else, make it a safe one...
Posted by Carolyn Loveland :: Friday, October 10 :: 7:41pm
For a wonderfully soft chewy gingersnap cookie these are amazing!
Aunt Mildred's Camp Cookies
When Aunt Mildred would call my mom and ask us to come up to her camp to go swimming, I was more excited about these cookies than the lake!
1 teaspoon salt
1-1/2 cups butter
2 teaspoons cinnamon
4 cups all-purpose flour
4 teaspoons baking soda
1 teaspoon ginger powder
2 cups sugar plus extra for rolling
1/2 cup Allens Hill Farm Apple Cider Molasses
Preheat the oven to 375°F. In a bowl combine flour, salt, spices and soda. Set aside. Using an electric mixer beat together butter and sugar. When well combined, add molasses and beat well. Add egg and beat to combine. Stir in flour mixture and mix until well combined. Roll dough into balls approximately 3/4" in diameter. Put some sugar in a shallow bowl or plate and roll balls until coated. Place balls on greased cookie sheets. Bake 8-10 minutes rotating the trays after 5 minutes. Cookies will be cracked on top and slightly puffy; don’t over-bake (or you’ll get gingersnaps). Transfer to wire rack and let cool. Makes 6 dozen.