By Dana Hyland-Horner | Photos by Mike Horner
Dyeing Easter Eggs Naturally
So many things have changed since I was a child celebrating the Easter holiday. One of them is the dyeing and hiding of Easter eggs. Today you can just buy the colorful plastic eggs, fill them with candy and money, hide them and in a brief second they are found and cracked open to find the hidden treasures. When I was a child, it was a day long process. My mom and grandma would get those dyeing kits that you add vinegar to and use every coffee cup in the house to color two dozen or more eggs. My dad could never find a cup for his coffee when that process was in full swing. Once colored in the perfect shade they would lay them out on the kitchen counter to dry, then put them in the refrigerator overnight. The next morning, someone in the family would go outside and hide those eggs in the grass, shrubs, and at times even up in the trees. You were given a basket and off you would go in PJs hunting for those glorious eggs. Once found them we brought them back inside, counted them and back in the refrigerator they went. No money or candy inside them, just eggs waiting to be peeled and filled for Easter dinner after church services. These deviled eggs were only made at Easter and we all couldn’t wait to enjoy them with dinner. Eggs were the prized possession at Easter in those days as hens laid few to no eggs over winter because of the lack of sunlight. When spring arrived, the hens began to lay eggs again and Easter was usually the first time you could get them in abundance. Now, eggs are easy to get, used at every holiday and filled in so many different ways.
We can’t forget the Easter Bunny; the rabbit that hides eggs for the children to find. How did that come about? I think Peter Rabbit had a hand in this. Remember he couldn’t stay out of the cabbage patch, so they just gave him a job to do. Actually, the significance of the rabbit at Easter is closely connected to its historical use as a symbol of fertility. Easter falls in spring, a time of rebirth and new life as flowers start to bloom and baby animals are born. As an Easter tradition, decorative eggs date back as far as the 13th century. Due to their ancient history and symbolism, many cultures have their own tradition of egg decoration. Before we had the egg dyeing kits, people had to dye their eggs naturally with items they had on hand, or were easy to get. My husband Mike and I decided to try our hand at coloring eggs naturally and they turned out great. They were soft colors and very easy to do. We used beet juice for pink eggs, coffee for a light brown egg and cooked blueberries for a light blue egg. There are so many natural items you can use, some of which I have listed:
1. Yellow: Two teaspoons ground turmeric
2. Pink: One cup shredded beets or beet juice
3. Blue: One cup of cooked blueberries
4 Purple: One cup red onion skins
5. Orange: Yellow onion skins
6. Green: Spinach
7. Dark Brown: Cold coffee
8. Light Brown: Black tea
9. Purple/Silver: Cooked red cabbage
10. Teal: Soak a "brown" egg in cabbage overnight
When using this method add 1 tablespoon of vinegar to your colored water.
Here are some Easter facts you may not know:
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The legend of the Easter Bunny began in Germany.
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More than 1.5 million Cadbury Cream Eggs are produced every day.
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The act of painting eggs originates from a Ukrainian tradition.
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The world's largest Easter Egg is found in Canada. It weighs 5,000 pounds and is made of 3,500 pieces of aluminum.
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The most expensive egg was made by Karl Faberge' in 1902. The enameled egg contains a multi-colored cockerel which at every hour pops out of the egg and flaps his wings, before nodding his head three times. it sold for 9 million dollars.
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The greatest number of yolks found in one egg is nine.
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Mature hens will lay one egg a day.
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Hens will produce larger eggs as they grow.
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There are more than four times as many chickens in the world as people.
Recipes for Hard Boiled Eggs:
Deviled Eggs
6 large hard-boiled eggs
2 tablespoons mayonnaise
1 1/2 teaspoon sweet pickle relish
1 teaspoon prepared mustard
1/8 teaspoon salt
Dash of pepper
+ Garnish: Paprika
Cut boiled eggs lengthwise and carefully remove the yolks. Mash the yolks with mayonnaise. Add mustard, relish, salt and pepper. Stir well. Spoon egg yolk mixture into egg whites. Garnish with paprika.
Egg Salad
For the salad part:
8 hard-boiled eggs
2 tablespoons celery, finely chopped
3 tablespoons red onion, finely chopped
3 tablespoons dill, chopped
3 tablespoons chives, chopped
For the dressing part:
1/3 cup mayonnaise
2 teaspoon lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
Dash of pepper
1 garlic clove, minced
Cook eggs and cool. Once cooled, peel and chop eggs and place into a salad bowl. Add finely chopped celery, red onion, dill and chives. In a separate bowl, combine ingredients for the dressing. Gently stir dressing into the egg salad until coated and serve on a bed of lettuce or on toasted bread.
Save your used Eggshells:
- Coarsely crumbled eggshells naturally repel plant-eating slugs and snails as well as cutworms, which kill seedlings. Generously pile broken shells in a ring around vulnerable plants to create a barrier that these "tender footed" creatures won’t cross.
- Eggshells make great starter cups for seeds. Plant your new seeds in a broken half eggshell and when the time is right, plant eggshell and all right into the ground.
- Eggshells decompose quickly contributing calcium to the soil as they break down. Add a handful of crushed shells to the bottoms of pots or holes before planting tomatoes, peppers, and eggplants.
As the Easter season is fast approaching, I’ll be making my dinner menu and of course deviled eggs will be front and center. I hope they will be at your table too. But really my favorite holiday egg is brown and chocolate and solid, and yes I usually bite his ears off first.
Until next time...
More from Dana...
Getting Ready for Easter at Miami County Candy Stores
The daffodils are popping up and the trees are starting to bud. This means Easter is getting close and Easter baskets are going to be filled with an assortment of candies. There are so many varieties to choose from these days and in Miami County we have several candy stores to choose from.
There is so much history revolving around that sweet goodness that we all love in one way or another. It is believed that candy dates back to the ancient Egyptians, at around 2000 BC. The first known candy was made of honey, nuts, and fruit pressed into bars. The word "candy" comes from the Persian word for "cane sugar". Before the Industrial Revolution, candy was mainly used as medicine to calm digestive problems or to cool a sore throat. Hard candies, especially sweets like peppermints and lemon drops, started to become popular in the 19th century. Good & Plenty is believed to be the oldest candy brand in the United States. The pink and white capsule-shaped chewy licorice was first produced in 1893 in Philadelphia. It is still found in most candy stores and concession stands today.
One of the newest candy stores in Miami County is RAD Candy Company located at 114 E. Main St. in Tipp City. Owners Mark and Kari Underwood and Chad Mowen said they felt the store would make a good addition to the Tipp area. Kari said that they get customers of all ages looking for that special candy. She said, “I can tell pretty much what they might be looking for just by the age of the customer. For example folks in their 50s and 60s are now looking for Clark Bars, and the younger generation is looking for Sour Strips (made popular on Tik-Tok)”. She noted that they are the only store within 100 miles that carries all 12 flavors. Besides bulk candy and their diabetic section, they also carry hand dipped ice cream, a must for the upcoming summer season.
By Dana Hyland-Horner | Photos by Mike Horner
Moving on to Piqua, my husband and I stopped in This and That's Candy on Main, located at 408 N. Main St., where owner Tom Lillicrap says business is great for candy. He said their best seller is salt water taffy and they have many bins full of different flavors. It's that delicious memory of the beach and boardwalk candies that I think we all love. Another big seller for his store is imported candy from countries like Japan for instance. We all want to know what other cultures enjoy and compare it to our sweets. The one thing that caught my husband's eye was the very old Coca Cola machine that carries the "little" Cokes. For some reason drinking an ice cold little Coke tastes so much different and better. The brightly decorated windows will lead you directly into Tom's store.
After lunch, we headed to Troy and our home town store, Grandpa Joe's Candy Shop where you can find most anything you are looking for in candy. Located at 1 E. Main Street the store carries a large variety of nostalgic candies from years past such as Beemans Gum, Bun candy bars, Mallo Cups, the little paraffin bottles filled with juice, candy cigarettes, Necco Wafers, and the list goes on and on. They also have a large display unit of different flavored Jelly Belly jelly beans. This candy store opened in 2018 by Christopher J. Beers and has been a huge hit for the area. They also carry a nice variety of ice cream that is a must during summer music events on the Square.
Of course, we can't forget the delicious chocolates from Winan’s Chocolates + Coffees. They are a delightful addition for beautiful Easter baskets filled with different flavored chocolate cream eggs, jelly beans, and chocolate bunnies. Winan's, located at 10 W. Main St., now has several locations in our area to choose from.
When I asked Google “what is the most popular candy in the United States?” the answer was the Reese's Peanut Butter Cups, invented by H.B. Reece after he founded his candy company in 1923. Two other popular candies have been and still are the Hershey's milk chocolate bar and the famous Hershey Kisses. The first bar from the Hershey’s company was sold in 1900 by Milton S. Hershey.
Some of America's favorite candies are candy corn, Jolly Ranchers, Tootsie Pops, Milky Ways, Kit-Kats and M&Ms. I love making Easter baskets and getting the candy that I know that person loves. Our children are 40 and 42 and I still make them a basket. The tradition of the Easter Basket came to America in the 1700s when the children of German immigrants would add straw to little hats and boxes to create little nests and hide them throughout their homes the night before Easter. They hoped that on Easter morning, they would find the nests full of colored eggs. Now, they are filled with delicious candy. WIN! Here are a few candy recipes to try before Easter.
Coconut Nest Eggs
6 ounces white candy coating, coarsely chopped
6 drops green food coloring
1 drop yellow food coloring
1 cup sweetened shredded coconut
36 jelly beans
In a microwave-safe bowl, melt candy coating; stir in food coloring until blended. Stir in coconut. Drop by tablespoons onto waxed paper into 12 mounds. Make an indentation in the center of each with the end of a wooden spoon handle. Fill each with 3 jelly beans. Let stand until set.
Confetti Squares
Cooking spray
4 tbsp. butter
1 cup peanut butter
1/2 tsp. pure vanilla extract
Pinch of salt
2 cups chocolate chips
1 (10-oz.) bag mini rainbow marshmallows
Grease and 8x8" baking pan with cooking spray. In a medium saucepan over medium heat, melt butter, peanut butter, vanilla, and salt. Remove from heat and stir in chocolate chips. If necessary, return to low heat to finish melting chips. Let cool to room temperature. Stir in marshmallows. Pour mixture into pan and refrigerate until set, 3 hours. Cut into squares and wrap in parchment paper.
Easter Oreo Bark
1 package vanilla candy coating
3/4 cup M&Ms (Easter)
3/4 cup Spring Oreos, crushed
Spring or Easter sprinkles
Melt package of candy coating in a small pot on low heat-stirring constantly until all is melted. Pour over a baking sheet lined with parchment paper. Sprinkle on crushed Oreos, M&Ms and sprinkles. Place in the refrigerator for half hour to an hour. Break into pieces.
Have a wonderful Easter Holiday!
Until next time...
Celebrating Black History Month
February is Black History Month and it is celebrated in different ways to pay tribute to the rich history and contributions of African-Americans in the United States. February is the birth month of President Abraham Lincoln (born February 12), who issued the Emancipation Proclamation, and, African American author and orator Fredrick Douglass (born February 14th). During this month, we can learn and celebrate past achievements and future accomplishments of our fellow African-Americans.
Black History Month has inspired schools and communities nationwide to organize local celebrations, history lectures and performances. One organization that is working in Miami County is I.D.E.A Troy, with President Tre' Heflin-King. I.D.E.A. Troy is a public partnership of the Troy community and is a fund of the Troy Foundation. They are a community of advocates developing and promoting cultural awareness through inclusion, diversity, and equity endeavors for a better Troy. Tre' says he enjoys living in Troy, and raising his children here in a peaceful community. Recently I.D.E.A. Troy donated books to the Troy-Miami County Public Library titled 100 African-Americans Who Shaped American History. I.D.E.A Troy is made up of four teams:
1. Juneteenth Troy Team
2. MLK Team
3. Troy Freedom Chasers Team
4. Diversity Awareness Team
Their vision is to form a beloved community within the Troy/Miami County area where people from diverse backgrounds and cultures come together to develop community-led solutions to relevant issues. One of the biggest celebrations that Tre' and members are working on is Juneteenth Troy Freedom Day. The Juneteenth Walk and Celebration will be held on the third Saturday in June. This event will include live music, free food, vendor booths, educational booths and games. It will be a day filled with lots of fun and education. For more information, or if you would like to help, contact: troyjuneteenth@gmail.com
By Dana Hyland-Horner
Books to Read this Month:
12 years a Slave - by Solomon Northup
Up from Slavery - by Booker T. Washington
Ruby Bridges goes to School - by Ruby Bridges
Tiny's Emancipation - by Linda Baten Johnson
Incidents in the Life of a Slave Girl – by Harriet Jacobs
In the culinary world southern African-American cuisine ranks very close to the top. Traditional African-American comfort foods include red beans and rice, fried chicken, corn bread, mashed potatoes and gravy, seasoned greens, macaroni and cheese, and ice-cold iced tea. Granted, these are not the healthiest of choices, but they kept the family together and are still passed down from generation to generation. Some of the best known dishes are gumbo, jambalaya, collard greens and Hoppin' John (a dish made with greens and pork). On a recent trip south my husband Mike and I picked up a cookbook called Mama Dip's Kitchen. It has become one of our favorite cookbooks with over 250 traditional Southern recipes. Here are a few of her recipes to try.
Hoppin' John
1 pound fresh pork neck bones
4 cups black-eyed peas, fresh or (three 10 ounce frozen packages)
1 cup onion, finely chopped
1 teaspoon garlic salt
1/2 teaspoon dried thyme
1/2 teaspoon crushed red pepper
1 cup rice, uncooked
Wash neck bones, put in a pot of water enough to cover them, come to a boil. Turn the heat on low and cook slowly until tender for about 1 hour. Remove the neck bones from the pot, skim off the fat and strain the liquid. If necessary, add water to the broth to make 4 cups of liquid. Put the liquid back into the pot and add the peas, onions, garlic salt, thyme and red pepper. Come to a boil. Put in the rice. Stir well and cover. Reduce the heat to low and let cook slowly for about 30 minutes. Meanwhile, pick the meat of the neck bones. Add it to the peas and rice for a one-dish meal.
Buttered Okra
1 pound fresh okra
1 cup water
1/2 stick butter, cut into pieces
1 teaspoon salt
In a pot, add the butter and salt to the water and bring to a boil over medium heat. Add the okra. Cover the pot and let the okra simmer for 8-10 minutes or until tender. Stir occasionally to cook evenly.
Egg Custard Pie
1 cup sugar
2 teaspoons self-rising flour
1 teaspoon nutmeg
1/4 stick butter, melted
1 teaspoon vanilla extract
4 eggs, beaten
1 cup milk
1 unbaked 9-inch pie shell
Preheat oven to 375 degrees. In a bowl, mix together the sugar, flour, and nutmeg. Stir in the butter, vanilla, and eggs, and beat for 10-15 strokes. Add the milk and mix well. Pour into the pie shell and bake for 30 minutes or until firm.
Enjoy a piece of history for Black History Month!
Until next time....
Ivy Court & Fun with House Plants
It's a new year! Happy 2023! Everything seems to have a fresh new start. New Year's resolutions are being made.
This year my husband and I have decided to shop local in Miami County for many of the items that we would normally purchase in the larger brick and mortar stores. Small businesses always need our help, and they usually have the best deals.
One such business for me is the plant and home decor store, Ivy Court located at 103 W. Main Street in Troy. It is a beautiful store loaded with plants and unique items for the home. The clerks are always very helpful and knowledgeable on plant information. Courtney and Ryan Hart, owners of Ivy Court, opened the store in Troy because of the growth the city has shown in recent years. One of the clerks, Brianna Slusher said, “The business is booming! We have so many regulars that come in for plants or pots or even wall art that we know them by first name.”
By Dana Hyland-Horner | Photographs by Mike Horner
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Plants in general have become very popular especially in the cold winter months when you can't get outside to enjoy them. Plants provide so many benefits to us. Thanks to the studies by NASA and other organizations we now know that many plants can improve air quality among other things. They can improve one's well-being and reduce stress by just caring for a variety of plants in your home. A study in 2009 found that plants enhanced the outcome of surgery patients, and those in retirement homes and veterans’ homes. Horticultural therapy is growing as a practice of dealing with post-traumatic stress disorder, anxiety and depression.
Many people say, "I just can't have a plant in the house because I will just kill it". No worries, there are so many different varieties that require different needs such as with light and water. For instance, an indoor cactus garden is easy to grow with very little water needed, just good light. You can then take them back outside in the spring and summer months to enjoy. They also make good gifts. Ivy Court has an area inside where you can get assistance in choosing a pot, plant and help with planting right there. They will then guide you in the right direction on how to care for the plant you choose.
Some items you need for home plant care are a good set of gardening gloves, scissors for leaf removal and light pruning if needed and a watering can with a narrow spout, this allows you to be more precise when watering smaller plants. Some plants such as the African violet do not like water on the leaves. Orchids only require a few ice cubes at the base of the plant for watering. I asked Brianna what some of the most popular plants are and easiest to care for. She suggested the pothos plant and the snake plant, and of course there is the air plant that many people put in clear glass hanging pots. The air plant needs no soil. They just need to be submerged in a water bath for about 20-30 minutes every so often, then shaken gently to remove excess water. They like bright light and good air circulation. This plant is fun for kids to get interested in growing.
Indoor ferns and begonias are highly efficient at purifying the indoor air (your sinus' will thank you for these plants) as well as spider plants, rubber plants, peace lilies and English Ivy. The aloe vera plant is used in many kitchens for pharmaceutical purposes such as soothing a burn. You just break a piece off the plant and rub the jelly like substance on the burn for quick relief. We of course can't forget indoor herb gardens to get us through until we can get outside to plant our herb beds. Herbs are fairly easy to grow indoors in the winter months. The ones that tend to thrive are basil, chives, rosemary and thyme. You can start them by seeds or cuttings. We transplanted several of our outdoor plants inside for the winter and they are doing well. There is nothing better than a fresh basil leaf in soup or a sprig of rosemary in that chicken dish. You can purchase special grow lights for herbs if you feel there is not enough light.
Remember for all your trendy plants and unique house needs, go to Ivy Court in Troy, you can't miss it, it's right past the courthouse with a beautiful garland of flowers around the front door.
Books you might like about houseplants:
How to House Plant by: Heather Rodino
The Complete Houseplant Survival by: Barbara Pleasant
Houseplant Oasis by: Melissa Lo
Herbal Houseplants by: Susan Betz
Indoor Kitchen Gardening Handbook by: Elizabeth Millard
What you can do with kitchen grown Herbs:
Freeze into ice cubes
Flavor butter
Make Pesto
Whisk into salad dressings
Blend into smoothies
Infuse into olive oils
Fresh Herb Salt
3 cups fresh herbs of your choice
1/2 cup coarse sea salt
1 clove fresh garlic (or more if you desire)
Wash herbs, remove stalks/stems. Arrange in a single layer on a towel. Let air dry for about an hour until all moisture is gone. Place herbs in a food processor. Add garlic and salt. Process until it reaches a course consistency.
Place in a canning jar, and keep in the fridge. Be sure to give it a good mix/stir daily for about the first week.
Herb salt will keep for months in the refrigerator.
Did you know?
Plants talk to each other.
Plants react to sound.
Plants sense gravity.
Plants use tricks to lure pollinators.
Plants know what time it is.
Plants release distress signals when under stress.
Enjoy your house plants this winter!
Until next time.....
Everything Winter
When that first cold spell arrives in the fall it makes you start thinking about the winter months ahead of us, and just how we are going to get through them.
It seems like time moves a little slower in the winter, but we need to think of things that will keep us and our families busy. We tend to miss our shorts and cotton shirts as we transition into hoodies and sweatpants. Let's plan ahead, if you don't already have a pair, go out and buy yourself a nice pair of winter boots. Make sure they are comfortable and that you can wear them with anything. Then, a warm scarf and matching gloves for the win, and there you have a good start. Now let’s concentrate on our skin. Make sure you have a good moisturizer for your face and hands and a good lip balm. I usually carry one in every coat pocket as well as my purse. There is nothing worse than a chapped face or lips. The next winter item on my top 10 list is a nice warm blanket that I can cover up with while watching a good movie. I don't like to share mine, so last year I bought my husband an electric lap blanket that he loves. It always guarantees to make you fall right to sleep.
If you are a "reader" this is a wonderful time to start a good book. While the snow is falling outside, you can be taken away to a far off beach somewhere in a book. Winter is my favorite time to read. Another addiction I got into recently is puzzles. I got one to try and 25 puzzles later I'm still going strong. I get ones with a larger amount of pieces (1000), and the feeling you get when you put that last piece in is wonderful! I will find myself getting up in the middle of the night and telling myself "just find one piece". Well, you can guess how that goes.
If you find yourself feeling cooped up, try going to see a great movie. There are several good ones this year like, "Till", "Don't Worry Darling", "Top Gun: Maverick", and "Father Stu" just to name a few. Other activities you can do are bowling or roller skating. I think we forget about these until winter comes along. There is nothing better than a good competitive game of bowling and it’s good for all ages.
One activity I enjoy doing is feeding and watching the birds in the cold months. We have several different kinds of feeders in our backyard that draw in many red birds, Blue Jays, woodpeckers (big and small), Mourning Doves, finches and even a Carolina wren that has the most beautiful call. It's good to feed the birds during the winter because it can be a struggle for them to find food sources. Some of the food you can put in your feeders are: peanuts, suet, cracked corn, mealworms and a good seed mix. We also have a 12 spike corn hanger for the squirrels to feed from. We have a lot of activity in the backyard in the winter.
By Dana Hyland-Horner | Photographs by Mike Horner
I love the season changes, although I'm not one to get out in the snow and play, but my husband loves outdoor activities. Snowman building, skiing, skating, you name it, he loves it. Snow blowing with the blower though, not so much.
I make hot chocolate, that's what I'm good at in the winter. There is nothing that tastes better than a cup of hot chocolate when you or your children come in from a day of playing in the snow. If you want it ready and waiting, prepare it in a crock-pot and it will be warm when you are ready for it.
When I was 4 years old I got a wooden sled to play with in the snow, and of course I did. After all these years I have kept that sled and now I decorate with it. It is around 50 years old with a ton of memories that go along with it. When I was in high school, the farm boys would go to a scrap yard and cut the roof off of an old car, hook it to a John Deere tractor and pull it up to the top of a large hill and around 10 of us would pile in and down the hill we would go at a high rate of speed. With a bonfire at the foot of the hill, we would spend hours doing this. Yes, we are all still alive.
If playing in the snow is not for you, try some new things like knitting or painting. Bake that new cookie recipe you have wanted to try or experiment with a new dinner recipe. There are so many things for us to do to get us through the dark short days of winter. Just think of it as preparing us for the new adventures of spring.
Hot Chocolate
1/2 cup sugar
dash of salt
1/3 cup hot water
4 cups milk
3/4 tsp. vanilla extract
In a saucepan, combine sugar, cocoa and salt. Add water; bring to a boil. Cook and stir for 2 minutes. Stir in milk; heat to serving temperature (do not boil). Remove from the heat; stir in vanilla. Whisk until frothy. If desired, garnish with marshmallows, cream or cinnamon sticks.
Have you ever heard of making ice cream out of snow? It's fun and easy to do, and it's always a favorite activity to do after a big snow storm. Make sure you use CLEAN snow!
Snow Cream
1 can evaporated milk (12 oz.)
1 cup sugar
1 tsp. vanilla
Bowl of snow (about 1/2 gallon)
In a small bowl, mix the milk, sugar, and vanilla together until well combined.
In a large bowl, add about 8-10 cups of snow. Pour the milk mixture over the top and stir well to combine. The texture will be close to that of homemade ice cream, thinner than store bought. Serve right away and enjoy every bite.
Reindeer Food
3 cups Cheerios
2 cups M&M's
2 cups peanuts
2 cups pretzels
1 lb. white chocolate
Mix the first 5 ingredients. Stir melted chocolate into a dry mixture. Spread on wax paper on cookie sheets. Let cool and enjoy.
Peanut Butter Creams
1/4 cup powdered sugar
1 cup chocolate chips
1/2 cup sweetened condensed milk
1 cup peanut butter
Mix sugar and chocolate chips together. Add milk and peanut butter. Blend together. Drop by teaspoonfuls onto wax paper. Chill for a short time and serve.
Eggnog
1/2 cup sugar
3 egg yolks
1/4 tsp. salt
4 cups milk, scalded
1/8 tsp. salt
3 egg whites
1/4 cup sugar
1/2 tsp. vanilla
Beat 1/2 cup sugar into egg yolks. Add 1/4 tsp. salt and slowly stir in milk. Cook and stir constantly in a double boiler until the mixture coats the spoon. Cool. Add 1/8 tsp. salt to egg whites and beat until stiff. Add remaining sugar; beat well and mix thoroughly with vanilla. Add to the custard. Chill for 4 hours.
Winter Book Reads: "What Happens in Paradise" by Elin Hilderbrand
"Disappearing Earth" by Julia Phillips
"We Met in December" by Rosie Curtis
"Always Remember Your Name" by Asdra and Tatiana Bucci
Troy Bowl | 1530 McKaig Ave. Troy
Cinemark Miami Valley | 1020 Garbry Rd. Piqua
Until next time....
It's Beginning to Look a Lot Like the Holidays
The December month of holidays is run somewhat like a production: the children's plays, a visit with Santa, making your list of gifts so as not to forget anyone, making sure all the lights on the tree work, long lines at the checkouts, holiday cards, and don't forget the wrapping paper and tape! I'm tired just writing this. It all goes by so fast doesn't it?
My husband Mike and I are finished with all of the above drama and are moving on to baking Christmas cookies to put in the freezer until we need them. We put up our Christmas trees the weekend before Thanksgiving this year to get a little more enjoyment out of them. We have a tree in the kitchen where I put dried oranges and small pine cones on it with white lights. At night the oranges look so bright against the lights. This tree we usually leave up most of the winter months.
By Dana Hyland-Horner | Photographs by Mike Horner
We have several small trees we put throughout the house, and this year I have collected a few bottle brush trees. The history of the Christmas tree started in Germany when devout Christians brought decorated trees into their homes for the celebration of the birth of Christ. The first decorations were roses made of colored paper, and sliced and strung apples and cranberries. In later years the trees were adorned with small candles and beautiful glass ornaments. An angel or star was then placed on top to represent the Angel Gabriel or the Star of Bethlehem. In some countries the Christmas tree is sometimes called the "Yule-tree".
Lou Hoover was the first President's wife to decorate a tree in the white House but in 1961, Jackie Kennedy created the themed trees that still carry on holiday tradition today.
The first artificial trees were actually made of goose feathers and spiky pine branches, some of the feathers were dyed green. My husband is a Native American Indian so we have always had feathers and a star on the top of our tree.
So many traditions are carried on year to year. December 18th is the first night of Hanukkah for our Jewish friends and family. This holiday is celebrated in many ways. One tradition is lighting a candle on the Menorah each night. Other traditions include daily readings of scripture, recitation of Psalms, and singing of a special hymn. Another tradition is the Dreidel; a pointed, four-sided top normally made of wood or plastic, which is made to spin and played during Hanukkah. The meaning of the Dreidel is to celebrate "a great miracle happened there", a historical reference to the small amount of oil—enough for one day, which burned for eight days in the Temple of Jerusalem.
Another celebration in the United States is Kwanzaa that honors African heritage in African-American culture. Kwanzaa is observed from December 26th to January 1st. It is celebrated by gift giving and a large feast. A Kwanzaa feast usually includes Cajun catfish, jerk chicken, jollof rice, collard greens and okra. Traditional African clothing is worn throughout the holiday.
Now, on to making holiday cookies! The first Christmas cookie tradition goes back to the Monasteries of the middle ages where monks had access to sugar and spices we now associate with Christmas cookies like cloves, ginger, cinnamon and cardamom.
For the average American household at the beginning of the 20th century, sugar was a luxury, iceboxes were used to keep food cold and the baking was on a coal or wood burning stove. After the depression ended in the 1930s sugar cookies took America by storm and today the sugar cookie is the most popular Christmas cookie, followed by chocolate chip and gingerbread men...and women. The sugar cookies are my favorite along with a good cup of coffee. This year we plan on making several new cookies that I found in the best cookbook ever, The Betty Crocker Cookbook that every new bride receives at her wedding shower. This tradition still proves true today. Here are a few new recipes for you and your family to try during this holiday season.
French Apple Cookies
2 cups flour
3 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. cloves
1/2 tsp. nutmeg
3/4 cup shortening
1 1/2 cups brown sugar
1 egg
1/2 cup milk
1 cup raisins
1/2 cup pecans, chopped
1 cup raw chopped apple
Mix in order given and drop by spoonfuls on cookie sheet. Bake at 375 degrees for 12-15 minutes.
Farmhouse Shortbread
1/2 cup butter
6 Tbsp. sugar
1 1/2 cup all-purpose flour
1/8 tsp. salt
Cream butter and sugar; gradually add flour and salt. Press into an 11" round cake pan; prick the edges with a fork. Bake at 325 degrees for 17-20 minutes until golden. Cut into wedges. Makes 1 dozen. Sprinkle with colored sugar while warm.
Hanukkah Sugar Cookies
3/4 cup unsalted butter, softened (not melted)
3/4 cup sugar
1 egg
1 tsp. vanilla
1 tsp. lemon zest
2 1/4 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
Icing Recipe
2 egg whites at room temperature
1/2 tsp. cream of tartar
4 cups confectioners sugar
1 tbsp. or more of warm water
In a large bowl, cream together butter and sugar until smooth. Beat in egg, and vanilla and lemon zest for another 2 minutes until combined well. In a separate bowl, stir together the flour, baking powder, and salt and mix just until combined. Do not over mix. Cover, and chill dough for at least 2 hours or overnight. Preheat the oven to 375 degrees. Line the cookie sheet with parchment paper and bake cookies for 7-10 minutes. Let cool then ice cookies with an icing mix as directed.
Kwanzaa Benne Wafers
8 tbsp. unsalted butter, room temperature
1 cup light brown sugar, firmly packed
1/4 tsp. salt
1/4 tsp. baking soda
1 tsp. pure vanilla
1 large egg
1 cup all-purpose flour
1 cup sesame seeds, toasted
Preheat oven to 350 degrees. Line two baking sheets with parchment paper. In a large bowl, cream together the butter, sugar, salt, vanilla, baking soda, and egg. Then add flour and mix until smooth. Stir in sesame seeds. Drop by spoonfuls onto the baking sheet. Bake the wafers for 8-10 minutes or until brown. Remove from the oven and let cool before storing in a container.
It's not too late to get that Christmas tree or holiday wreath and roping. Lifewise Academy, located in Pleasant Hill behind 115 N. Main St., still has fresh cut greens and all proceeds and donations go to the school. Lowes in Troy and Menards in Tipp City still have trees and greenery left. Fulton Farm is giving their Christmas trees a growth season this year and will be closed. Plus, you can get all of your unique ornament needs at The Apple Tree Gallery located at 405 N. Main St. in downtown Piqua.
O Christmas Tree, O Christmas Tree
How lovely are thy branches.... Mike and I wish you all a very Merry Christmas!
Until next time....
By Dana Hyland-Horner
Thanksgiving Traditions and Recipes
Thanksgiving is this week and I think most of us are wondering how it got here so fast. For many of us, Thanksgiving is one of the few chances we have where we can all gather with family and share a delicious meal together, get caught up on family gossip, but most of all just feel so blessed on so many levels.
Most families have their own family traditions for this day. Ours is usually get up, turn the parade on, my husband Mike puts the turkey in the oven, and I get started on all of the sides. Each member of our family has one certain thing they love for me to make, and that wish is usually granted on this day only.
When we sit down all together at the table, we pray, and then ask each person what they are thankful for. It could be unusual, crafty, athletic, funny, but always from the heart. I am always thankful that we can all be together. After dinner for our family it's usually a card game of PIT which can get brutal at times, and then a nice walk to reflect on the day. Some families take this day to celebrate the upcoming holiday season by exchanging Hanukkah gifts or ornaments for the Christmas tree, watch a holiday movie together or get the cookie recipes out and decide who will make which cookies for Christmas.
If you have travelers coming in, make them a small basket filled with bottled water, crackers, cheese, candies and a small note thanking them for making the trip and put it in the room where they will be sleeping.
Creating memories is the most important thing to do with your family on this day. One year, for us the men in the family took over the duties of cleanup. They did the dishes, ran the sweeper, and took down the table all while we ladies had coffee and a relaxing after meal conversation. Now, mind you.....that only happened one time, but ohhhh what a wonderful memory!
Now we come to what to do with the leftovers? When you wake up from that post Thanksgiving nap, you may have a lot of food to take care of. Don't panic! I tell my kids to bring Tupperware with them and they can pick and choose what they can take home for the next day. It works out great and then we usually don't have a lot to deal with. I'm going to break down a few things that our family does with those precious leftovers.
Turkey- Debone all of the remaining meat and put in a container for several other meals. Take some of the bones and add celery, onions and some herbs and boil for a delicious stock that can be used later for soup or gravy.
Mashed potatoes- We usually add minced onions, a small amount of flour and make potato cakes. This can be used as a breakfast side for later days.
Corn- Add a can of green beans to your leftover corn and you have succotash.
Dressing- Add the remaining gravy and some leftover turkey meat and bake as a casserole. This is so good weeks later. You can also make a Turkey Pot Pie with all of these leftovers.
Cranberry sauce- I make homemade, but I do like the kind from the can. You can add the cranberry sauce to a round of Brie cheese for an elegant New Year's Eve appetizer.
Rolls- I usually never have rolls left over because that is my favorite food item at Thanksgiving: a cold turkey/dressing sandwich with a dab of cranberry sauce. But if you do, chop up your rolls into cubes and save for croutons. Add some butter to your skillet and lightly brown them. I add a little garlic powder to them as well. Delicious on salad.
Thanksgiving is so rich in history that it is celebrated in Canada as well as in the United States. The English Colonists we call Pilgrims celebrated days of Thanksgiving as part of their religion. Our day of celebrating began in 1621 when the Pilgrims and the Wampanoag Indians came together to enjoy a peaceful harvest feast. There are only two surviving documents that reference the original Thanksgiving Harvest meal. They describe a feast of deer meat, wildfowl, cod and bass and the Native Americans brought a variety of corn that was eaten as cornbread and porridge. There was plenty to go around and that is why they called it a "feast". Whatever you do for Thanksgiving as a celebration, remember to always tell your family members how much you love them, and it's always ok to go back for that second helping without guilt. Enjoy these leftover recipes. Mike and I wish you a very Happy Thanksgiving!
Potato Pancakes
4 cups mashed potatoes
2 eggs, well beaten
1/2 onion finely chopped
2 tsp. Baking powder
flour
Combine all ingredients and mix well. The flour may be added if needed so potatoes can be shaped. After they are shaped like a pancake, drop gently into hot oil (we prefer bacon grease) and fry until golden brown.
Turkey Barbecue
4 cups chopped, leftover turkey
1/4 cup butter
1/2 cup onion, chopped
1 cup celery, chopped
1/4 cup green pepper, chopped
3/4 cup catsup
1 tsp salt
2 Tbsp. brown sugar
1 1/2 tsp chili powder
1 Tbsp. Worcestershire sauce
Cook onion, celery, and pepper in butter until soft. Add remaining ingredients except turkey and cook for 5 minutes. Add turkey. Heat thoroughly.
Cranberry Salad
1-3oz.package raspberry Jello
1 cup hot water
1/2 cup cold water
1/2 pound cranberries
3 apples
2 oranges or 1/2 cup crushed pineapple
1/4 cup pecans, chopped
3/4 cup sugar
Dissolve gelatin in hot water, then add cold water. Cool mixture and set aside. Wash and grind cranberries. Pare and chop apples into small chunks. Stir together the ground cranberries, chopped apples and oranges ( I prefer pineapple), pecans and sugar.
Add to a slightly thickened gelatin mixture; then pour into a mold and chill until the salad is firm and holds its shape. Unmold on salad greens.
Succotash
1 package (10 ounces) frozen green beans
2 tablespoons butter
1/2 cup chopped onion
1/2 cup diced red pepper
10 ounces of leftover Thanksgiving corn
1 tsp. paprika
1/2 tsp garlic salt
1/2 tsp thyme leaves
1/4 tsp black pepper
Cook the green beans as directed on the package, drain and set aside. Melt butter in a large skillet and add onion, red pepper and cook until tender. Add all the other ingredients and simmer for 3 to 5 minutes until heated through.
Turkey Prep:
Start thawing frozen turkey slowly 3 days before dinner. We cover the bird with butter and the juice from 2 large oranges, chopped thyme, sage and chives. Inside the bird we put onions, celery, sage and the chopped up oranges. This makes for a delicious gravy when cooked. Enjoy!
We would love to hear from you on your thoughts and feedback from the articles and recipes. Contact us at: homeandawaywithdana@gmail.com
Until next time....
By Dana Hyland-Horner | Photographs by Mike Horner
Are All Squash Created Equal?
When going to the grocery store I find so many people buying squash to decorate for fall, not knowing that you can eat all the squash as well. Each one is so delicious in its own way. I'm going to break down some of the differences for you so you can enjoy this fall treat in more ways than one.
There is a difference between squashes and gourds. Squashes are grown and harvested to eat, while gourds tend to be cultivated for decorative purposes, with only a few you can consume. To start, the two differ in their blooms. Squash bloom during the day and are bright orange, whereas some gourds such as Lagenaria bloom only at night and produce white flowers. Some of the most popular gourds that we can decorate with are bottle gourds, snake gourds, sponge gourds, and apple gourds. There are a few edible gourds that we are familiar with such as acorn squash, watermelon, field pumpkin, and butternut squash.
We usually view one of the most common squash that we eat as a vegetable: the spaghetti squash. Spaghetti squash is actually in the fruit group because, botanically speaking, fruits contain seeds and develop from the flowers of a plant. And, since all types of squash have seeds and come from the flowering parts of the plants, all types of squash are then considered fruit.
A favorite of my husband Mike and I, to eat is the Delicata squash. It is very similar to a large zucchini and has a bright yellow color with long stripes down the side. The skin is very thin and when roasted with honey, brown sugar and butter it tastes similar to a sweet potato. The acorn squash is shaped like its namesake and has a green and sometimes orange flesh. These can be prepared by cutting in half, scooping out the seeds and some flesh. Then, stuff them with a pan fried sausage or chicken mixture with onions and garlic and top with parmesan cheese. Bake until golden brown in a 350 degree oven. To test to see if done, insert a knife in the flesh of the squash, if it slides in easily, it's time to eat! It makes for a pretty fall presentation on the plate as well if you have company over for dinner.
Butternut squash, which is another favorite of ours, is a winter squash that grows on a vine. It has a nutty taste similar to that of a pumpkin. It is a tan-yellow color with a fleshy pulp and contains seeds in the blossom end. You can use this squash in so many ways. You can cut it in half, scoop out the seeds and fill with brown sugar and butter for a side dish. Or we cut them up in small cubes for soups or stews. The skin is quite tough but if you pierce it a couple of places and put it in the microwave for a few minutes, it makes it very easy to peel. If you roast it and add cinnamon and maple syrup, it can be considered a dessert.
Kabocha squash is a new variety for us in the Midwest this year. It is a winter-type Japanese variety similar to a pumpkin in texture. It has a bright orange flesh when roasted, and is known for its especially sweet flavor. It's great for mashing and pureeing for soups. Japanese squash is high in the antioxidant beta-carotene, also found in yellow, orange, and green leafy fruits and vegetables such as carrots, spinach and kale.
When we all use the colorful small gourds to decorate our tables in bowls and baskets, we have to remember that even though we can't eat them, as the skin is very hard, they are used in many other ways. Gourds are believed to be the earliest plant domesticated by man, in Africa, where they were used as bowls and bottles. The rattling dried seeds inside them enabled gourds to be used as percussion instruments; even today, gourds are used as resonating chambers on certain stringed instruments and drums, especially in the Caribbean. Gourds also make beautiful birdhouses. The most popular type of birdhouse gourd is the kettle gourd, also known as the martin gourd. These gourds are pear shaped and range anywhere from 6" in diameter all the way up to 12" in diameter. They attract several cavity nesters such as bluebirds, swallows, woodpeckers, screech owls and wrens. Gourd birdhouses usually last 5-10 years.
As you can see, all squash are not created equal. They all have their different tastes, smells and uses. This fall venture out of the box and try some of the wonderful variety of squashes that are available to us in Miami County. Here are a few of our squash recipes for you to try.
Stuffed Spaghetti Squash
1 large spaghetti squash (cut in half)
2 Tbsp. olive oil
Salt and pepper
Stuffing
16 oz. spicy Italian sausage, crumbled
1/2 tsp. Italian seasoning (Herbs from Provence)
10 oz. fresh spinach
1 large apple, cored and chopped in cubes
4 oz. pepper jack cheese, shredded
4 oz. cheddar cheese, shredded
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Cut the squash in half and remove seeds and the fiber.
Drizzle olive oil over the cut sides and inside of the squash along with salt and pepper. Place the halves on the prepared baking sheet cut side down. Roast for 40 minutes on the middle rack in the oven. Check the squash by piercing the flesh and if the knife goes through easily, it is done. Remove from the oven.
Making the Stuffing
Heat 1 Tbsp. olive oil on medium heat in a large skillet. Add sausage and cook until done. Drain the excess fat. Add seasoning to the sausage and stir to combine. Add fresh spinach in batches to the sausage and cook until it wilts. Add chopped apples and mix with the sausage and spinach mixture. Add mixture to the squash halves along with both cheeses. Bake the stuffed spaghetti squash at 400 degrees for 15 more minutes until the cheese melts. *This was delicious.
Roasted Acorn Squash
1 large acorn squash
1/3 cup grated parmesan cheese plus more for garnish
1-3 tbsp. dried herbs (such as rosemary, thyme, sage or a mix of all)
1 Tbsp. butter or ghee, melted
1/2 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. black pepper
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Cut the acorn squash in half, from stem to tip, and scoop out the seeds. Then, cut each squash half into 1/2-inch thick moon-shape slices. In a bowl combine the parmesan, herbs, melted butter, garlic powder, salt and black pepper; toss until well mixed.
Spread the acorn pieces out on the baking sheet and spread mixture over each piece. Bake until tender for about 25 minutes. Garnish with remaining parmesan cheese and herbs. This is a great side dish for grilled steak or chicken.
Kabocha Soup
Cut this squash up into pieces and roast until tender then add:
2 cups chicken stock/broth
1/2 onion
1 Tbsp. unsalted butter
1 1/2 cups milk
1/2 cup heavy cream
2 tsp salt 1/8 tsp. black pepper
Combine all ingredients together with the squash in a blender and blend until smooth. Reheat in a pan and garnish with fresh parsley.
Until next time...
Fall Leaves: Uses and Beauty
The leaves are starting to fall fast which means grabbing a rake and starting the task of making that leaf pile to be picked up and bagged, but first the children and dogs have to run through it several times to complete that fall ritual.
As gardeners, we know that a happy harvest requires hearty helpings of good organic matter, and leaves are an excellent source. Leaves are packed with wonderful minerals that trees draw up from deep in the soil. When this is added to your garden, leaves feed earthworms and microbes. They are a great source of carbon to balance the nitrogen in your compost pile. They also provide good insulation to new plants that you may have just planted in the spring.
Shredded leaves make good mulch for your flower garden. It beds down perennials for the winter and newly planted bulbs for the upcoming spring. The shredding process breaks leaves into smaller pieces and prevents them from forming a thick mat that blocks air and water from reaching the soil. If you don't have a shredder just pile your leaves up and run over them with a lawn mower several times. Once shredded leaves can be tilled into clay or sandy soils to lighten their texture. Don't forget to put some around newly planted fruit trees to protect the tender roots through the cold months. Adding mulched leaves to your compost pile helps to balance the food scraps and other materials that are usually high in nitrogen.
Have you ever wondered why leaves change colors in the fall? As summer fades into fall, the days start getting shorter and there is less sunlight. This is a signal for the leaves to prepare for winter and to stop making chlorophyll. When this process happens, the green color of leaves start to fade and the reds, oranges, and yellows become visible. In our area the maple and oak trees tend to start changing colors first, then the red maples which are beautiful this year come next.
My husband Mike and I have an oak tree in our backyard, and the squirrels are losing their minds trying to get all the acorns picked up and stored for the upcoming winter. Mike opened the grill up this afternoon only to find a squirrel had been putting nuts under the grate for safe keeping. He is going to be surprised when he starts looking for them. The fall color season in Ohio starts in the middle of September and lasts for about 6 weeks. Grab your sweatshirt and camera, go to one of Miami County's many beautiful parks and take some pictures, gather some leaves and take them home to make some crafts with your children. One that is easy to do and so pretty when you are finished is to take a paper plate and cut out the center, leaving a ring. Gather the leaves you have collected in different colors and staple them to the outside of the ring. As you are doing this, tell your children which tree the leaf came from. They are all different in shapes and sizes, so this will make a great indoor project to get them interested in the fall months.
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While heading into the colder months, there is so much to do to prepare your garden for the spring. We have pulled up all of the tomato and cucumber plants and left the jalapeno plants as they are still producing. We cut sage for drying, and in a few days we will cut and dry our chives and basil. I have re-potted a basil plant and a rosemary plant to bring in the house for the winter. The parsley plant is a new one this year so it will just come up again next year like a perennial. The lavender is on its second blooming of the season so I cut some of it to bring in the house to dry. It smells so good. Our herb garden is close to the house so I can cut and use thyme until the first snow.
Right now is the time to plant garlic to be harvested in the spring. Don't forget if you love bulb plants in the spring, it's time to get them in the ground as well, like tulips and daffodils. Fall is a busy time, but take the time to just take a ride or walk and enjoy Ohio and its beauty.
Here are a few fall recipes to enjoy.
Pumpkin Soup
1/4 cup butter
1 cup chopped onion
1 garlic clove, chopped
1 tsp. curry powder
1/2 tsp Salt
1/4 tsp. ground coriander
1/8 tsp. crushed red pepper
3 cups chicken broth
1 3/4 cup (16-oz. can) Libby's solid pack pumpkin
1 cup half-and-half
Sour cream and chives-optional
In a large saucepan, melt butter. Sauté garlic and onion until soft. Add curry powder, salt, coriander and red pepper; cook for 1 minute. Add broth; boil gently uncovered, for 15 to 20 minutes. Stir in pumpkin and half-and-half; cook for 5 minutes. Pour into a blender container. Cover and blend until creamy. Serve warm or reheat to desired temperature. Garnish with a dollop of sour cream and chopped chives. Serves 4
Winter Goulash
1 can (10oz.) tomato soup
1 can (10oz.) peas
1 to 1 1/2 lbs. browned ground beef
1 to 1 1/2 cups uncooked macaroni
Cook macaroni. Mix all ingredients well in a large skillet. This is simple and easy!
Zucchini Casserole (End of Season)
2 1/2 cups zucchini, diced
1 cup carrots, grated course
1/2 cup chopped onion
1 cup sour cream
1 can cream of chicken soup
1 package seasoned stuffing
Cook carrots and onions; add zucchini and cook for 5 more minutes. Drain. Put in a casserole dish. Mix sour cream, cream of chicken soup and dressing and add to the casserole dish. Bake at 350 degrees for 30 minutes.
Easy Pumpkin Cake
1 box spice cake mix
2 cups pumpkin
1 egg
Put all ingredients in a mixing bowl and beat until well blended. Spray a 13x9-inch pan with Pam. Pour batter into the pan. Bake for 30 minutes at 350 degrees. When cool, spread with caramel icing or cool whip.
Until Next time ....
Apple Picking Time
Fall is here. This means getting those hooded sweatshirts out, looking for your leather boots, and buying most everything pumpkin. This year try something different and take your family apple picking.
Apple picking is a great way to get the family out in this cool fall air while picking delicious apples. You just might be surprised how calming it is to be out in the orchard looking for the perfect ones. My husband Mike and I have been several times and there is nothing better than fresh apple pie. We make several to put in the freezer. When company comes we always have something on hand to serve. They freeze very well. I also like to purchase a gallon of apple
By Dana Hyland-Horner | Photographs by Mike Horner
cider. My family loves it at Thanksgiving warm on the stove with fresh apples, orange slices, a clove and a little cinnamon in a warm mug while waiting for dinner to be served. It makes the house smell so good as well.
Apple picking brings families together. From families on a multigenerational outing to maybe a couple’s first date. It's so sweet to see a child take his first bite of a freshly picked apple with the juice running down his face. Take a picture, frame it and every year in the fall display it and see how they change from year to year.
Some orchards will have apples already picked and ready to go for you. There are so many varieties of apples that are good for different recipes. Some are only good for applesauce, some just for eating, and of course those for baking. Apple butter is another favorite of ours. Both of our families used to make apple butter outside in large copper kettles over an open fire. It takes quite a while to cook down, but it sure is good when it's done.
Every apple orchard will offer different types of apples so you might want to do a little research before you go to make sure it's the variety that your family will like, or maybe step outside of the box and try new and different ones. To pick an apple, gently lift the apple up toward its stem and twist. If it is ripe, it will fall right into your hand. Apples on the outside of the tree ripen first. That's where you should start. Always make sure to pick ripe apples because they do not continue to ripen after they are picked. They can sit out on your counter in a bowl for a few days if you plan to eat them right away, but after that it's best to keep them in the refrigerator's crisper drawer to keep them fresh and not spoiled. Look them over every few days for nicks or bruises. Remember...One bad apple really does spoil the whole bunch.
This year we made apple dumplings, something we have never made before. They turned out delicious. Happy picking!
How to know your apples:
HONEYCRISP: Very popular apples the last few years, our favorite. Crisp, juicy with a sweet-tart flavor. When cooked remains semi-firm. Great for a pie as it doesn't cook down too much. It is also ideal for topping baked goods such as pastries or pancakes.
GRANNY SMITH: Known for its bright green color and tart flavor. This apple is good for cakes, muffins and cookies. And yes, there really was a Granny Smith that had an Apple Orchard in the 1800s.
McINTOSH: This is a great apple for making applesauce as it breaks down perfect. This apple is one that we probably all have seen or used in lunch boxes. It has a tart bite and a fruity aroma.
FUGI: This apple has a full flavor and has a firm, crisp texture. Developed in Japan in the 1930s it is great paired with cheddar cheese and crackers.
GALA: This apple is more sweet than tart. It has a thin skin that can be left on when cooking. It is delicious when used for applesauce.
GOLDEN DELICIOUS: This apple is great in both sweet and savory recipes. It retains much of its texture when cooked. It has a mellow sweetness and is great just eating by itself.
APPLE DUMPLINGS
(Sauce)
1 cup sugar
2 cups water
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 cup butter
Combine sugar, water and spices. Cook for 3 minutes. Add butter. Pare 5-6 apples (we used Honeycrisp). Cut into 1/8th's and sprinkle with cinnamon and sugar.
(Pastry)
2 cups flour
1 tsp. salt
2/3 cup butter
1/3 cup milk
Sift flour and salt. Cut in butter. Add milk. Mix and press together. Roll 1/4 inch thick. Cut into six 6" squares. Place apples in the center of each square. Dot with butter. Fold corners and pinch together. Place in a greased baking dish. Bake at 375 degrees for 35-40 minutes.
APPLE TORTE
1 Can (1 lb. 2 oz.) apples
1 package (6 1/2 oz.) Jiffy cake mix
1/2 cup butter
3/4 cup chopped pecans
Preheat the oven to 325 degrees. Pour apples in a buttered 9x9-inch cake pan. Sprinkle cake mix over apples. Melt butter and pour over cake mix, then spread pecans over all. Bake for 45 minutes.
APPLE DELIGHT SALAD
8 unpeeled apples, diced
1/2 cup raisins
1/2 cup celery, chopped
1/2 cup broken walnuts
1 cup miniature marshmallows
Stir the above ingredients gently.
(Dressing)
1 Tbsp. cornstarch
1 cup water
1 tsp. vinegar
1/4 tsp. salt
1/2 cup sugar
1/4 cup rich milk or cream
1 tsp. vanilla
Blend cornstarch into water. Stir in other ingredients over low heat until all are dissolved. Bring to a boiling point.
Cool and pour over the apple mixture. Chill. Garnish with fresh parsley.
Until next time....
A Road Trip to German Village: Sausages, Fudge, Cream Puffs and Other German Delights
There are so many places close to us that deserve a road trip. One of those places is German Village located in Columbus, Ohio. My husband Mike and I had never been there and were so surprised by how pretty of an area it is; with cobblestone streets and old, beautiful brick homes and gardens. As was typical in 1800s neighborhoods, one-of-a-kind locally owned boutiques, specialty stores and restaurants dot this beautiful area.
We started our day with a visit to The Book Loft, one of the nation's largest book stores featuring 32 rooms of bargain books where I lost my mind! We were there for about an hour, but I could have spent hours more. I bought several Christmas gifts and several for myself. If you love to read this is a "must" visit that you need to experience.
By Dana Hyland-Horner
Photographs by Mike Horner
Our next stop was the famous Schmidt's Sausage Haus for lunch. In 1886 German immigrant J. Fred Schmidt opened a small meat packing plant just to the south of where the restaurant is located today. Competition and other businesses forced him to close in 1965, but two years later the family transformed an old livery stable into one of the region's most popular restaurants. One of the foods they are known for is the "Bahama Mama", a hickory-smoked sausage with spices stuffed in an old world, natural casing. The staff, all dressed in German attire, said another favorite and popular item is the German potato salad, which we got, and I have to say they were right. It had a vinegar based dressing. Then, have you heard the saying "to die for"? Needless to say that is exactly what the German Cream Puffs were. It is a half-pound, award winning combination of special whipped filling in a lightly baked pastry shell. We were so full from lunch, we brought ours home and had them with coffee later in the evening. I believe this is a good reason to make repeat visits to German Village.
Our next stop was The Red Stable, a unique gift shop that features art and so many German Nutcrackers, OSU collectibles, beer steins and everything OHIO. The upstairs was full of local art and they also have a large patio filled with plants and outdoor chimes, flags, and face pots. The staff was very friendly and full of information for us.
Our last stop before heading home was to Schmidt's Fudge Haus, a one-of-a-kind chocolate adventure. In addition to a number of homemade delectables the shop offers a large quantity of German trinkets and novelty items. William, our clerk, gave us so much information on not only the candy shoppe but on some local history. They not only have the best fudge, they also have chocolate covered bear paws, chocolate covered pretzels, German waffles and of course Buckeyes.
While this was a fun adventure, you don't have to go out of Miami County to create your own Oktoberfest. Build a bonfire in your backyard, put on some polka music and head over to Haren's Market in Troy for some of their homemade sausages. They offer over 30 pork/beef sausages in pork casing as well as chicken sausages. We have tried many of them on the grill and our favorites are cherry, pineapple and pineapple bacon sausage. They also offer pumpkin items, apples, and a wide variety of deli items, cheeses and baked goods. You can order and take your breakfast or lunch up to the second floor and watch Troy come alive through the large windows.
Sunset Meat Market in Piqua is another great source to pick up your festive fall items. They make their own brats in-house as well as sausages. They are a family owned business that offers everything from assorted meat packs to delicious cheeses and homemade deli salads. During football season, brats are a popular tailgating option, some of their best sellers are cheddar brats, chili cheese brats, and don't forget the chicken wings. They also offer submarines and other cold meat sandwiches that are made ready to go.
Last but not least, stop by Moeller Brew Barn in Troy to pick up a 6-pack of their own brew "Oktoberfest” beer to go with your Oktoberfest celebration. Some of the most popular craft beers they offer are Blackberry Prairie Wheat, Honey Wagon and Wally Post.
Enjoy these beautiful fall days with food and drink and make your own celebration. Here are a few German recipes to try. "Sprechen Sie Deutsch"
Apple Strudel
1 1/2 cup flour
1/2 cup sugar
1/8 tsp. salt
1/2 cup butter
5 cups apples, peeled and sliced
1/2 cup sugar
3 Tbsp. tapioca
2/3 tsp. cinnamon
Cut flour, 1/2 cup sugar, salt and butter together with two knives or a pastry cutter. Place crumb mixture on bottom and sides of 8" or 9" square pan reserving some for the top. Mix apples, sugar, tapioca, and cinnamon and spread over the crust. Bake at 400 degrees for 25 minutes. Sprinkle reserved crumbs on top and bake for 25 minutes more. Serve warm or cold with whipped cream or ice cream.
Sausage and Apple Casserole
1 1/2 pound link sausage cut in small pieces or 1 1/2 pound bulk sausage in small balls
4 medium apples, peeled and sliced
3 medium sweet potatoes, peeled and sliced
1/2 tsp. salt
1 Tbsp. flour
2 Tbsp. sugar
Fry sausage, saving drippings. Combine salt, flour and sugar. Arrange sausage, apples and potatoes in layers in a casserole. Sprinkle some flour mixture over each layer. Top with a layer of sausage drippings. Cover tightly. Bake at 375 degrees for 1 hour.
German Potato Puffs
1 cup mashed potatoes
2 eggs, beaten
1/4 tsp. salt
1/3 cup flour
1 tsp. baking powder
Shortening
Combine all ingredients except shortening and mix well. Deep fry until golden brown in hot shortening using 1 tsp. of potato mixture for each puff.
SPOT IT
Unscramble these words out of the article. See how fast you can do it!
OHELAOTCC NREAMG KBECUYE
German Village: 588 S. 3rd Street Columbus, Ohio
Harens Market: 2 E. Main Street Troy, Ohio
Sunset Meat Market: 1125 Covington Ave. Piqua, Ohio
Moeller Brew Barn: 214 W. Main St. Troy, Ohio
What's Old is New Again: The Hunt for Antiques and Vintage Finds
Years ago, the only time you heard about antiques was when your grandparents, or parents, cleaned out their attic. Now, antique stores, thrift shops and vintage stores are all the rage.
The hunt for something old and collectible is what some people will travel far and wide to achieve. There is nothing quite like the thrill of the ‘antiques and collectibles hunt’ and finding that fresh, unique piece to complete your home decor's budding collection. In some cases you might be looking for that one-of-a-kind piece that will make your collection complete.
My husband Mike and I collect several vintage items, such as old biscuit cutters with wooden handles, old crocks, vintage linens and pewter pieces. These items are getting harder to find and when we do, you would think we just hit the lottery! We take it out of the bag and look at it all the way home. Then we sit it on the kitchen counter and admire our find. It's the little things, right?
By Dana Hyland-Horner
Photographs by Mike Horner
Above: Items from Dana's antique collection including old biscuit cutters, crocks, pewter pieces and vintage linens.
When it comes to the difference between vintage and antique items, an antique must be at least 100 years old. Terms like collectible, vintage, and retro are used to categorize items that aren't currently mass produced. There are some items that you need to stay away from such as ivory, or anything made from elephant or walrus ivory. It is illegal to sell many ivory antique pieces. Eagle feathers are usually illegal to sell as well, or antiques with eagle feathers incorporated in them. There are also some very specific laws related to buying and selling Native American artifacts.
We say keep the hunt simple and fun.
Before the days of plastic and Pyrex, most American homes used crocks, and they are making a resurgence with avid vintage collectors around the world. We have several that belonged in our families. Mike has one that was used when he was growing up. It was an everyday bowl used to mix up biscuit and bread dough. I have several from my grandparents. One we now use to keep onions in, and potatoes in another.
We have so many nice shops in Miami County to visit when looking for that one special item to complete your collection such as Expressions of the Home, which is located in downtown Troy. Owner Diana Scheib says her shop covers both antique and vintage as well as "found items". Diana says her best sellers are one-of-a-kind items and her many green plants. She has been in business in Troy for 23 years and loves helping her customers find that one piece that will make their home collection complete.
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Top left clockwise: Exterior and interior of Expressions of the Home, Midwest Memories and Crossroads Estate Sales.
Another newer business in Troy is Crossroads Estate Sales where you can also find wonderful items for your collection. The owner unloads trucks full of items from estate sales on Sundays. They clean and sort on Mondays and open on Tuesdays. Every week there is something new and different to sort through.
A favorite place of ours is Midwest Memories Antiques located in downtown Tipp City. It is a 10,000 sq. ft. vendor mall featuring unique presentations of antiques, vintage finds and items for your home. We always say, "Let’s run in for a minute and see what they have", and 3 hours later we are on our way home. Our son collects small vintage toys like race cars, and we seem to always find one there for him. They have become popular in the last several years and are harder to come by, so having a place like this is a win-win for us.
West Milton has several unique antique stores that you could take a day and visit like Treasure Chest, Olde Red Barn and Village Peddler. I recently saw at one of these stores several old postcards that were in a frame for display. You could also do this with old comic books or posters from concerts. A friend of mine collects old church cookbooks and handwritten recipe cards, while another collects Beatrix Potter children’s books, which I love too. Beatrix Potter's books owed much of their success to her own drawings, which were used to illustrate them.
Recently, Mike and I found a beautiful Pewter piece at the Apple Tree Gallery in Piqua, which we had been hunting for. There are several other antique stores in Piqua that make for a day's adventure like Vintage Antiques and The Mercantile.
So you see, no matter what you collect or what you are on the hunt for, you can most likely find it in Miami County. Here are a few recipes from a Vintage Cookbook. Enjoy!
Apple Dumplings
6 medium apples, peeled and cored
2 cups brown sugar
2 cups water
1/3 tsp. cinnamon
1/3 tsp. nutmeg
1/3 cup butter
favorite pie crust recipe
Roll out dough and cut into 6-inch squares. Place an apple on each and bring dough up around the apple to cover completely. Moisten top edges with water and fasten securely on top of apple. Place in a greased baking pan. Combine the brown sugar, water and spices in a pan and cook, stirring, for 5 minutes, until dissolved. Remove from heat and stir in butter. Pour over dumplings. Bake at 375 degrees for 35-40 minutes, basting occasionally.
Pot Pie (Big Noodles)
2 cups flour
3 eggs
2 Tbsp. liquid shortening
1 tsp. salt
1/2 egg shell of water
Mix all ingredients until it clings together. Knead dough 4 or 5 times, and then divide in half. Roll out on floured area, turning over dough several times, and making sure it's floured each time. Make as thick or as thin as you like noodles, then cut into squares and cook in boiling broth until tender. Serves 4-6 people.
Marinated Tomatoes
1/3 cup oil
1/4 cup red wine vinegar
1 tsp. salt
1/4 tsp. pepper
1/2 clove garlic
2 Tbsp. chopped onion
1 Tbsp. fresh parsley
1 Tbsp. fresh basil
Arrange tomatoes in large shallow dish. Combine remaining ingredients in a jar. Cover tightly and shake well. Pour over tomato slices. Cover and refrigerate for several hours.
FYI: Most ceramic plates, bowls and crocks have an unglazed rim around the very bottom, where the piece was in contact with the floor of the kiln. The unglazed ceramic is harder than metal and can be used just like a sharpening stone. This is how many ‘old timers’ sharpened their kitchen knives.
Expressions of the Home | 6 South Market St., Troy | 937-332-9227
Crossroads Estate Sales | 113-115 E. Main St., Troy | 937-272-7849
Midwest Memories Antiques | 24 W. Main St., Tipp City | 937-669-0316
Apple Tree Gallery | 405 N. Main St., Piqua | 937-773-1801
Treasure Chest | 47 N. Miami St., West Milton | 937-698-1800
Until next time....
Local Bakery Delights
When it's time for a celebration, cake or sweet treats are usually on the menu. For years, my husband and I have usually gone to local grocery stores to pick out themed cakes or cupcakes to bring to such events as birthdays, weddings or family get-togethers.
Times are changing, though, and small independently owned bakeries are making a comeback. We have returned to the nostalgia of childhood when going into a local bakery on a Saturday or Sunday morning to get that sweet treat, or when a bride wants to sample all of the cakes before making that most important choice for her wedding. We can't forget the child's birthday party that has to have a themed cake.
When going into one of our local bakeries, we get that personal touch of having the owner or chef assist us in our decisions, including at these four bakeries in Miami County...
Sweet Adaline's in Tipp City
Adam Berning, owner and pastry chef at Sweet Adaline's, a full-service bakery in Tipp City, says that using only the freshest ingredients makes all the difference. He uses fresh cream, butter, eggs and fruits that are currently in season.
He graduated from the Culinary School of America in New York and had always wanted to open a bakery and pastry shop in Tipp City. He grew up in Tipp and wanted to give back. He has worked in some of the finest bakeries and country clubs, but knew his hometown would benefit from having a great bakery. All of the recipes he has written through the years are original, and everything in the shop is made from scratch. He is very involved with non-profits in Miami County and hopes to service more of them in the future.
Sweet Dreams Cake Shoppe in Troy
Troy baker, Catherine McKenna Peoples, who recently opened her own bakery, Sweet Dreams Cake Shoppe, specializes in beautiful cakes and cupcakes using her own recipe of buttercream and fondant.
She started out by baking a cake at home for her small child. She said she knew she could do it as she has a degree in art: add some frosting to that and a beautiful cake was made. Quickly, by word of mouth her love of baking became a home-based business. She needed more space though, so she bought a business in Troy and it is growing by leaps and bounds. It's a family affair as she has 5 children. Two of her girls come in and work with her, which gives her time to create and decorate her cakes and cupcakes. Besides cakes, she bakes pies, sugar cookies and bar cookies.
Catherine moved here from the Columbus area and loves the small town feel of Troy to raise her family. She looks forward to serving Miami County with her cakes and sweets.
Small town, family owned bakeries have been around since the 1800s when families immigrated to the United States from countries like Italy, Holland and Germany. Many made a living by baking and selling their own family recipes of cakes and breads. Some of these bakeries are still thriving and have been passed down from generation to generation. The recipes are a closely guarded secret in some families still today.
The first open-air market for baked goods was established in Paris, France and since then bakeries have become a common place to purchase goods and to socialize.
Dobo's Delights Bake Shoppe in Piqua
Dobo's Delights Bake Shoppe located in Piqua is a full-service Hungarian bakery that has been in business around 45 years and is owned by Cindy Dobo. The bakery is especially known for its Dobos Torte, which is a sponge cake layered with chocolate buttercream and topped with caramel. Another popular item is salt-rising bread, similar to sourdough bread. The Hungarian Sampler, Fluffo and Zserbo (all sweet treats) can be shipped all over the country. Dobo's is also known for its beautifully decorated wedding cakes of all designs.
Bakehouse Bread & Cookie Company in Troy
Bakehouse Bread & Cookie Company, located on the Square in downtown Troy, creates artisan breads and pastries daily and is also delivered nationwide. They are a café as well and serve high-quality sandwiches, soups and salads all from locally sourced ingredients. A list of their featured breads include, New York Rye, Rustic Olive, Raisin-Walnut, Cranberry Poppyseed, 7-grain, Rustic Italian, and baguettes. Those are just a few of the many breads they make daily.
Miami County has so many bakeries and cafes that offer a different specialty to choose from. The next time you need a cake or a sweet treat, visit one of our local bakeries and support small businesses. They will thank you and you will be happy you did!
By Dana Hyland-Horner
Bakehouse Bread & Cookie Co. images from Facebook
Pauline's Rolls (My Mom)
1 pkg. yeast
1/2 cup sugar
2 cups warm water
1 egg
7 cups flour
3 Tbsp. melted shortening
Mix in order given. Let rise till double in size. Knead. Make out into 3 dozen rolls. Let rise. Bake at 375 degrees until golden brown, about 15 minutes.
Meringues (Cookie)
4 egg whites
1 tsp vinegar
1 cup sugar (add slowly)
Combine ingredients. Spoon out on an upside down cookie sheet and bake at 250 degrees for 1 hour. (You can add a tsp. of strawberry flavoring as well)
Until next time....
Strawberry Cake
1 box white Cake mix
1 box Strawberry Jello mix (small)
1 cup oil
1/2 cup milk
4 eggs
1 cup mashed sweetened strawberries (not drained)
Mix all ingredients together and pour into a 9X13 pan. Bake at 350 degrees for about 35-40 minutes.
Frosting
I pound of confectioner’s sugar
1 stick of softened butter
1/2 cup mashed strawberries (drained) Very important that they are drained!
If the frosting is too thick, add berries until it is the right consistency.
Keeping Fit & Healthy
How life slows down once retirement starts. Mike and I decided we wouldn't be couch potatoes when this day came. He had always worked out in a gym, but I was never really interested. You know I would go kicking and screaming, bracing myself in the doorway, until one day when we got home and I actually felt good, with a ton of energy. I knew right then that it had to be all of the movement of the different muscles and good breathing during the workout. We then decided a good fit for us would be joining our local Troy YMCA. They offer so many different classes in different ranges of activity.
We have taken different classes at the Y, but for our age group the Silver Sneakers program was just what we needed to stay fit and healthy. We signed up for the Cardio Class 3 years ago and still take it 3 times a week. It is 45 minutes of non-stop workout with weights, balls, resistance bands, a little yoga breathing and balance techniques. When this class is finished we go to the gym. Mike lifts weights and I walk on the treadmill, or do some rowing on the rowing machine. I am a diabetic and this program has kept my daily numbers as well as my A1C numbers right where they need to be. Along with this we have changed our eating habits as well. It’s hard to be this age and find things to keep you healthy. Silver Sneakers has also provided us the opportunity to make lifelong friends.
The YMCA was founded in London in 1844 by George Williams and 11 of his friends. They were concerned about the lack of healthy activities among young men that worked in all of the local factories. He felt they needed someplace to just let off some steam in a safe environment with spiritual support and physical fitness. The first YMCA in the United States opened on December 29, 1851, in Boston, Massachusetts. It was founded by Captain Thomas Valentine Sullivan for the same reason, as he felt the seamen coming off of many months at sea needed a place to re-group and get fit for their next venture out at sea. Today, the nations 2,400 YMCAs are the largest not-for-profit community service organizations in America.
We are lucky to have two YMCAs in Miami County. The Piqua branch, which started in 1892, is currently building a new facility to be completed in 2024. Between the two you will be able to find any fitness and health class you need. Currently in our class "The Classic" we completed 100 squats as well as wall push ups and sit ups, weight training and balance techniques all in 45 minutes. Other classes include:
Cardio Fit - This heart healthy aerobics class focuses on building upper body and core strength while increasing your cardio vascular endurance.
Circuit - Offers standing low impact moves that alternate with standing upper body strength.
By Dana Hyland-Horner
Photographs by Mike Horner
Splash - Provides a fun environment using a splash-board to increase movement and intensity options during shallow water exercises. This class is safe for those that do not know how to swim.
Yoga - This chair and standing class works on strengthening the muscles, stretching the muscles to increase range of motion and increase balance. Breath work is done during this class to decrease stress without the strain on your joints.
Enerchi - Builds strength and balance while doing Tai Chi and Qigong principal movements. This class improves physical and mental well-being. In a guided flow participants learn the foundations of weight transfer, rhythmic movements along with awareness and focused breathing.
As you can see there are many classes that you can choose from if you are interested. With the winter months fast approaching, it’s nice to get out and get a little exercise in a great controlled environment. For class times and classes call:
Piqua Branch (937) 773-9622
Troy Robinson Branch (937) 440-9622
Or visit www.miamicountyymca.net for The Fall Program Guide
Peanut Butter & Chocolate Energy Bites
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2 cups old-fashioned rolled oats (not quick cooking)
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1/2 cup peanut butter
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1/3 cup honey or maple syrup
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1/2 cup chocolate chips
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2 Tbsp. ground flaxseeds
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1 tsp vanilla
Place all ingredients in a bowl and mix well. If too dry, add more peanut butter or if too watery add more oats. Refrigerate the mixture for 15-30 minutes. Remove from refrigerator and scoop the mixture into 1 tablespoon balls and place on wax paper.
Servings-24
For nut allergies: Sunflower seed butter can be used as a substitution to peanut butter.
Summer Black Bean and Corn Salad
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2 cans of black beans (drained)
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1 lime (juiced)
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1 red bell pepper (diced)
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1 Tbsp. garlic powder
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1/2 tsp cumin
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3 Tbsp olive oil
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2 cups frozen corn (thawed), or remove cooked corn from the cob that has been cooled.
Combine black beans, corn and red pepper in a bowl. Add olive oil and lime juice and stir to coat.
Season with garlic powder, cumin and black pepper and mix well.
Can serve as a salad or as a healthy snack with nacho chips.
*Recipes provided by YMCA Instructors
Keep Healthy and Fit with us!
Until next time....
Appalachian Cooking and Life
People ask my husband and I all the time, "where are you from?" Although we don't hear our accents anymore, obviously we still have them, Mike more than me for some reason. In this Home and Away we will tell you a little about ourselves.
We grew up at the beginning of the Appalachian Mountains, south of Portsmouth, Ohio in a small country farming community called Franklin Furnace, where families were close and friends were even closer. Mike was one of 13 and I was the baby of the family with 2 older sisters. Life on the beautiful Ohio River was quiet and easy. You know the saying, "It takes a village to raise a child", well that's how it was for us.
Mothers in our community back then raised all of us. Mike recalls many moms in the evenings standing outside chatting and comparing notes on what the kids were doing. If one got in trouble most likely there were several more involved. They were like the FBI and always found out exactly what the truth was. When it was time for supper, whoever you were playing with at the time also came in to eat, usually beans and cornbread, poke greens or freshly picked dandelion greens like the ones you see in your yard today. We didn't eat the yellow flowers then, but have recently learned that they can be eaten as well. Ramps were another hidden jewel back then that you would hunt just like morel mushrooms. They have a taste similar to green onions or chives. Absolutely nothing went to waste, if you had beans left over you made bean cakes the next day by adding a little onion and flour, patted out into cakes and fried in bacon grease. Leftover cornbread was put in a glass with milk, like cereal. Mike still loves it to today.
Blackberry picking back then was a big event. Every family had their own special place to pick as they were plentiful along the river. If you happened to venture over into another field, you got told loudly to just keep on moving. It is so hard to believe now that we would pick buckets of blackberries that would then be cleaned and turned into jam, jelly or pies for the winter months. Of course most families also had grape arbors that we kids would invade when we could get away with it. These too were picked and cleaned for jelly and some even for wine.
My sister Patty would tell me stories such as our grandma would always bake her an August birthday cake and decorate it with flowers out of her garden like petunias, marigolds and other blooming flowers. Today it is well known that many varieties of flowers are edible. I had a January birthday so my cake was just plain icing!
Cast iron skillets were the kitchen implements of choice. They never, ever went into the dishwater. When you were done cooking you cleaned them out and re-oiled them for the next use. If you happened to burn something in one, it was a two-week process of scraping out the old and deep cleaning and re-oiling. It was a process. We still have one we use for our cornbread and nothing tastes better than a steak in butter with herbs fried in a black iron skillet.
My Dad was an Associated Press Photographer that worked out of WSAZ T.V. in Huntington, W.Va. and The Goodyear Atomic Energy Plant in Piketon, Ohio. He also took all of the school pictures for years in Scioto County. He was a large man and quick to get to the story. He was first to get the Marshall University plane crash (We Are Marshall), The Silver Bridge that fell across the Ohio River full of Christmas shoppers, and the F5 Tornado that devastated Wheelersburg, Ohio. I think that is where I got my love for the media and a story. Now that you know a little about us, we hope you will continue to read and enjoy our stories in My Miami County and This Local Life Magazine.
Fried Corn
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12 ears fresh corn, shucked
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4 cups water, room temperature
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2 Tbsp self rising flour
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1 Tbsp. sugar
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2 1/2 tsp. salt or to taste
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1/2 tsp. black pepper
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3 Tbsp. bacon drippings
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2 Tbsp. salted butter
To begin, completely rinse and cut the kernels from the cobs of corn and add to a large bowl. Then add to water.
Next stir flour, sugar, salt and pepper into corn and water mixture. Make sure it is completely dissolved into the water.
In a cast iron skillet, add bacon drippings and butter and heat over medium high heat. Once the butter has completely melted, pour corn mixture into the hot skillet and continuously stir.
Turn the heat down to medium. Cook approximately 12-15 minutes or until most of the water has evaporated and it has all thickened looking like creamed corn, then serve.
By Dana Hyland-Horner
Photographs by Mike Horner
Cornbread
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2 eggs
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1 1/4 cups milk
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3/4 cups melted shortening
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1 1/2 cups cornmeal
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3/4 cups flour
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1 tsp. salt
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2 1/2 tsp. baking powder
Preheat the oven to 400 degrees. Beat eggs, add milk and shortening. Sift remaining ingredients together, add to egg mixture, and beat well. Pour into a greased iron skillet and bake in a hot oven until the bread shrinks from the side of the skillet, about 20 minutes.
Fried Corn
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12 ears fresh corn, shucked
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4 cups water, room temperature
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2 Tbsp self rising flour
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1 Tbsp. sugar
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2 1/2 tsp. salt or to taste
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1/2 tsp. black pepper
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3 Tbsp. bacon drippings
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2 Tbsp. salted butter
To begin, completely rinse and cut the kernels from the cobs of corn and add to a large bowl. Then add to water.
Next stir flour, sugar, salt and pepper into corn and water mixture. Make sure it is completely dissolved into the water.
In a cast iron skillet, add bacon drippings and butter and heat over medium high heat. Once the butter has completely melted, pour corn mixture into the hot skillet and continuously stir.
Turn the heat down to medium. Cook approximately 12-15 minutes or until most of the water has evaporated and it has all thickened looking like creamed corn, then serve.
Cucumbers and Onions
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2 large cucumbers
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1 large onion, sliced
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1/3 cup apple cider vinegar
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1/4 cup water
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2 Tbsp. sugar
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1 tsp. sea salt
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1 tsp. black pepper
Slice cucumbers and onion into half moon slices and put into a bowl.
In a Mason jar or small bowl whisk together the vinegar, water, sugar, salt and pepper.
Pour mixture over the cucumbers and onions and toss lightly. Keep in the refrigerator until it’s time to serve.
I usually triple this recipe as it goes quickly in my family.
Edible Flowers