I was just removing some chocolate chip cookies (made from a recipe in my head) from the oven when Taylor and her mom Melissa arrived at our house yesterday morning.
They were delivering cookbooks. I had ordered two copies of the recently published Selle Valley Carden School cookbook.
We had a nice visit about school memories. Melissa was a student of mine during the time I taught at Portable 2 at Sandpoint High School.
Her work was always impeccable, and I especially loved her journal.
We had a lot in common, thanks to our rural backgrounds AND I had also taught her dad Leonard Wood.
Taylor, who's 10 and a student of Melissa's sister Stacy at the adorable school house along Selle Road, also learned during our visit that our two families have been connected in education circles for generations.
Melissa's great-grandparents, Jim and Virginia Wood, were students at Gold Creek School, a one-room school when my dad's mother Iva Tibbs taught for several years.
So, I have lots of reasons to support the efforts of the very successful and innovative Selle Valley Carden School, which was conceived and is operated by Taylor's aunts and her mom.
Melissa told me that the first batch of cookbooks ($10) has sold out, but more copies can be available soon.
Recipes in several categories come from family and friends of the country school----even some rather young cousins of Taylor's.
I thought I would include a few selections this morning.
For more information or to order a cookbook, you can visit the Selle Valley Carden School page on Facebook at https://www.facebook.com/sellevalley.cardenschool?fref=ts or call (208) 290-5268.
They were delivering cookbooks. I had ordered two copies of the recently published Selle Valley Carden School cookbook.
We had a nice visit about school memories. Melissa was a student of mine during the time I taught at Portable 2 at Sandpoint High School.
Her work was always impeccable, and I especially loved her journal.
We had a lot in common, thanks to our rural backgrounds AND I had also taught her dad Leonard Wood.
Taylor, who's 10 and a student of Melissa's sister Stacy at the adorable school house along Selle Road, also learned during our visit that our two families have been connected in education circles for generations.
Melissa's great-grandparents, Jim and Virginia Wood, were students at Gold Creek School, a one-room school when my dad's mother Iva Tibbs taught for several years.
So, I have lots of reasons to support the efforts of the very successful and innovative Selle Valley Carden School, which was conceived and is operated by Taylor's aunts and her mom.
Melissa told me that the first batch of cookbooks ($10) has sold out, but more copies can be available soon.
Recipes in several categories come from family and friends of the country school----even some rather young cousins of Taylor's.
I thought I would include a few selections this morning.
For more information or to order a cookbook, you can visit the Selle Valley Carden School page on Facebook at https://www.facebook.com/sellevalley.cardenschool?fref=ts or call (208) 290-5268.
From Mrs. Rief's class . . . .
Cucumber Roast Beef
Slices of cucumber
Sliced roast bee (or turkey)
Cheese slices (quartered)
Place layers: cucumber, meat slice, cheese slice, cucumber . . . . connect with toothpicks. Dip in mustard or favorite sauce.
From Taylor . . . .
Remove the butter from the refrigerator and allow to stand on the counter for about 20 minutes. Place the butter in a medium mixing bowl. Add honey and powdered sugar and beat with an electric mixer for about 30 seconds or until everything is light and fluffy. Serve at room temperature.
From Levi Wood . . . .
Bring Karo syrup and sugar to a boil. Take off stove and add peanut butter. Stir well and add corn flakes. Spoon into cookies and drop onto cookie sheet. Let cool and harden.
Another recipe from Taylor . . . . (I think I'm gonna have to try this over the holidays)
Preheat oven to 375 degrees. With electric mixer, beat cream cheese and sugar. Add flour, baking powder and beat to combine. Then add eggs, one at a time, lemon uuice and vanilla. Beat to combine.
Fill a muffin pan with foil cupcake liners and place 1 vanilla wafer in the bottom of each. Divide batter among 12 muffin papers, filling each cup to about 3/4 full.
Bake for 15-18 minutes or until toothpick inserted into middle comes out clean.
Remove pan from oven and place it on a cooling rack. Let cheesecakes cool completely. Before adding the filling, chill in refrigerator for at least 4-6 hours or overnight.
Top as desired and serve.
********
From Taylor . . . .
Honey Butter
1 cup real butter
2/3 cup honey
3/4 cup powdered sugar
Remove the butter from the refrigerator and allow to stand on the counter for about 20 minutes. Place the butter in a medium mixing bowl. Add honey and powdered sugar and beat with an electric mixer for about 30 seconds or until everything is light and fluffy. Serve at room temperature.
*******
Monte Bishop Cookies
1 cup Karo syrup
1 cup sugar
1 1/2 cup peanut butter
5 cups corn flakes
Bring Karo syrup and sugar to a boil. Take off stove and add peanut butter. Stir well and add corn flakes. Spoon into cookies and drop onto cookie sheet. Let cool and harden.
******
Another recipe from Taylor . . . . (I think I'm gonna have to try this over the holidays)
Mini Cheesecake Tarts
2-8 oz. pkgs. cream cheese
3/4 cup sugar
2 T. flour
1/4 tsp. baking powder
2 eggs
1 T fresh lemon juice
1 1/2 tsp. vanilla
Foil cup liners
12 nilla wafer cookies
Optional toppings: canned pie filling, fresh blueberries, sweetened, whipped cream
Preheat oven to 375 degrees. With electric mixer, beat cream cheese and sugar. Add flour, baking powder and beat to combine. Then add eggs, one at a time, lemon uuice and vanilla. Beat to combine.
Fill a muffin pan with foil cupcake liners and place 1 vanilla wafer in the bottom of each. Divide batter among 12 muffin papers, filling each cup to about 3/4 full.
Bake for 15-18 minutes or until toothpick inserted into middle comes out clean.
Remove pan from oven and place it on a cooling rack. Let cheesecakes cool completely. Before adding the filling, chill in refrigerator for at least 4-6 hours or overnight.
Top as desired and serve.
1 comment:
Love those community cook books. Tells a lot about the area and what the people ate.
My mom always bought them from different areas.
Coffee is on
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