I love to cook because I love cookbooks.
Decades ago, my first job at the Herald-Leader was proof reading. Later I was promoted to the “society desk” where I typed weddings and engagements and recipes. I kept folders of recipes and photographs for years, hoping to one day cook them all.
My first cookbook was from the Woman’s Club of Central Kentucky which had recipes from Lexington’s well-known hostesses, their cooks, and caterers. The beef bourguignon is still one I use today.
I grew up in rural Clark County where I hated picking blackberries, getting chigger bites, and scratches from the briars. But that was the foundation for my passion for making blackberry jam. The blackberry story is in Flavors of Kentucky, which was published in October and now is in its second printing.
Dozens of cookbooks arrive monthly on my desk. I’ve given away hundreds over the past 30 years and I miss everyone of them. The cookbooks I won’t part with are those from churches, clubs, neighborhood groups, or individual families. They say so much about our heritage, I just wish everyone would include a little history about where those recipes come from and why they’re important enough to preserve.
We’ll talk more about recipes, cookbooks, and all things food as we gather around the Thompson table at Flavors of Kentucky.
I’m thrilled that you’re blogging now!! The a la carte section of the paper on Sundays has always been my favorite, and it’s usually the one I read first.
I have a question for you. Do you have a granola recipe that makes clusters? Or do you know the trick to getting crunchy clusters? I’ve tried 4 different recipes and although the taste is fine and the oats are crispy, the oats are all separated and don’t stick together. I’m wondering if flour is the magic ingredient so that’s what I’m going to try next. I don’t care about all the extra seeds, nuts and dry fruits. Thanks for any tips or recipes you can share!
Guinever
Try this recipe:
Granola balls
2 1/2 cups rolled oats
1 cup shredded coconut
1/2 cup raw sunflower seeds
1/4 cup sesame seeds
1/2 cup wheat germ
1/2 cup slivered almonds
4 tablespoons butter or margarine
1/4 cup dark brown sugar
1/2 cup honey
1 cup dried cranberries or cherries
2 teaspoons vanilla extract
Preheat oven to 300 degrees. In a large bowl, combine oats, coconut, sunflower seeds, sesame seeds, wheat germ, and almonds. Pour mixture onto a 9- by-12-inch baking sheet. Bake for 20 minutes.
In a small saucepan, heat the butter, brown sugar and honey, simmering while the dried ingredients are baking. Add the dried cranberries to the dried mix as soon as it’s removed from the oven.
Remove the saucepan from the heat, mix in the vanilla extract and pour the liquid mix over the oat mixture, stirring until all the dried mixture is coated.
When cool enough to handle, roll into balls.
Sharon, I love all those little old lady church cookbooks, too. They always have the best recipes! This blog already has some great ones–I can’t wait to read more.