Cinnamon Rum Rolls: A baker’s delight

Cinnamon Rum Rolls: A baker’s delight

Homemade breakfast pastries are a decadence often reserved for lazy weekend mornings. For these cinnamon rum rolls, you’ll have to plan about three hours in advance to let the dough rise. If you aren’t an early riser and your crew can’t wait for brunch, the rolls can be made the night before, refrigerated overnight and re-heated before serving. The recipe comes from the Daily Dish Recipes blog. I’ve included the original ingredients...

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Red Land library cookbook for chocolate lovers

Red Land library cookbook for chocolate lovers

Red Land Community Library in Newberry Township takes the “community” in its name seriously. The repository for books and knowledge is a gathering spot for all ages — and, on one special Saturday every February, it’s a chocolate lover’s dream. “Chocolate Fest is a fun way to check out the library and see what we have to offer,” says branch librarian Mary Beth Long. “People will find we are not a quiet...

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From Scratch: Hummus recipe

From Scratch: Hummus recipe

From Scratch is a regular guest column by Julie Falsetti Although hummus has been around since the time of the Crusades, this Middle Eastern bean spread seems to have hit the American market just a few years ago. Those convenient little tubs I see in the supermarket are quite pricey, and of course, have preservatives added to extend their shelf life. With a few simple ingredients and a food processor, hummus is easy to make at home. If you or...

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The King of desserts (Elvis Blondies: Bacon, bananas, peanut butter and chocolate)

The King of desserts (Elvis Blondies: Bacon, bananas, peanut butter and chocolate)

Cooking with bacon is a lot like cooking with wine: The first rule is to start with more than you need, because the cook will be sampling the goods throughout the process. So although these bacon blondies only call for 12 ounces of bacon, I started with a 16-ounce package of thick cut bacon to ensure appropriate munchies. Creator Meseidy of the blog The Noshery calls these beauties her Elvis Blondies. Inspired by the King’s love of fried...

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From Scratch: Potato omelet recipe

From Scratch: Potato omelet recipe

From Scratch is a regular guest column by Julie Falsetti Over the years, I’ve been to many potlucks. Some of the dishes I brought were moderate successes and some were taken home almost untouched. There is one dish however, that never produces leftovers. In fact, people seek me out to find the recipe. When I tell them the ingredients, many are incredulous thinking I am holding something out on them. How could just eggs, potatoes and onions...

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From Scratch: Coleslaw recipe

From Scratch: Coleslaw recipe

From Scratch is a regular guest column by Julie Falsetti Pity the poor cabbage. It’s a humble vegetable. It has never been adopted by foodies like its cousin, kale. At 29 to 49 cents a pound, it doesn’t carry much cachet in the vegetable aisle. I am here to change all that. One cup of raw cabbage delivers half the vitamin C you need in a day. And that is just the beginning. Cabbage contains tons of other vitamins and fiber delivered...

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