tag:blogger.com,1999:blog-15641814774241784192024-02-18T19:16:19.991-08:00Flavors of the UmpquaNotes from a local kitchenJenniferhttp://www.blogger.com/profile/14102743756594547762noreply@blogger.comBlogger430125tag:blogger.com,1999:blog-1564181477424178419.post-73194676674304402372018-08-02T15:16:00.001-07:002018-08-02T15:16:30.864-07:00My Best Blackberry Pie
Blackberry
Pie
Makes one 8-inch pie
For
the filling:
4
cups fresh or frozen* blackberries
1 1/2 tablespoons fresh
lemon juice3/4 cup sugar 1/4 cup all-purpose flour
2 Tablespoons butter (reserved from the two sticks used in the crust)
1 recipe Perfect Pastry for
double-crust pie (below)
Preheat the
oven to 450 degrees. Line the bottom of the oven with a sheet of Jenniferhttp://www.blogger.com/profile/14102743756594547762noreply@blogger.comtag:blogger.com,1999:blog-1564181477424178419.post-34626046820018964312018-05-18T15:43:00.002-07:002018-05-18T15:43:38.807-07:00Dutch Apple Pie
Dutch
Apple Pie
One
9-inch Pie
This
is Jennifer's
version of Libby's modified recipe for Toni's recipe of Sharon
Stephen's Dutch Apple Pie. It
was shared with me (Jennifer) by Libby's husband Roger, when I worked at Umpqua
Community College. Roger's notation at the bottom of my copy warns,
“Success in the making of this pie requires considerable practice.
It is highly recommended Jenniferhttp://www.blogger.com/profile/14102743756594547762noreply@blogger.comtag:blogger.com,1999:blog-1564181477424178419.post-73472550480132378592018-04-19T11:55:00.000-07:002018-04-19T11:55:09.800-07:00May Baking Classes
Hello fellow bakers!
2018 got off to an uncertain start and I was afraid to schedule any classes for fear of having to cancel at the last minute. Things have settled down and I am ready to roll.
I've got a sourdough class and a pie crust class on the calendar in May and I am putting together a class on baking with whole grains, including milling your own flour, for June. I've set up a Jenniferhttp://www.blogger.com/profile/14102743756594547762noreply@blogger.comtag:blogger.com,1999:blog-1564181477424178419.post-19580372044477460382018-02-08T13:43:00.000-08:002018-02-08T13:57:21.977-08:00Perfect Vegan Whole Wheat Pancakes
I am well-known in my extended family for making light and fluffy whole wheat pancakes using this recipe, so my standards were extremely high when I adopted a mostly vegan diet and went searching for a pancake recipe that didn't use eggs, milk, or oil. After testing multiple ideas and options, I've finally come up with a combination I love. These pancakes are light and satisfying using all Jenniferhttp://www.blogger.com/profile/14102743756594547762noreply@blogger.comtag:blogger.com,1999:blog-1564181477424178419.post-78439810974474782252017-09-25T17:02:00.001-07:002017-09-25T17:04:50.314-07:00Local Hazelnut Harvest
It's time to gather hazelnuts (aka filberts) at Norm Lehne Garden and Orchards. Grab your leaf rake, gloves, and some old volleyball knee pads and head on out there.
Cracking the hazelnuts is time-consuming. I put a single layer in a gallon ziplock bag, seal it, and give each nut a quick pop with a hammer. After I have a good amount cracked, I watch tv while I sort out the nuts from the Jenniferhttp://www.blogger.com/profile/14102743756594547762noreply@blogger.comtag:blogger.com,1999:blog-1564181477424178419.post-34252140173668463932017-09-19T21:42:00.002-07:002017-09-19T21:49:50.480-07:00Pie Class October 26, 2017
My next pie class is Thursday, October 26 from 4:30 to 7:00 pm.
Perfect PiesThursday, August 174:30 - 6:30 pmClass fee $35
This will be a hands on class. Each participant will be rolling out their own all-butter crust to take home. I'll demo several pies from start to finish and we'll have plenty to sample. We'll cover fruit pies, blind-baking crusts for cream pies, and even a chicken Jenniferhttp://www.blogger.com/profile/14102743756594547762noreply@blogger.comtag:blogger.com,1999:blog-1564181477424178419.post-91975027677894729512017-07-08T12:18:00.001-07:002017-07-08T12:18:17.021-07:00Marinated Cucumbers
I bought two beautiful cucumbers from the Big Lick Farm booth at the Umpqua Valley Farmers Market this morning and quickly decided to get them marinating for dinner tomorrow. Because they are organic, I didn't bother to peel them, but I did score them lengthwise with the tines of a Jenniferhttp://www.blogger.com/profile/14102743756594547762noreply@blogger.comtag:blogger.com,1999:blog-1564181477424178419.post-85829821253580043242017-05-29T15:22:00.001-07:002017-05-29T15:22:50.837-07:00All Those Strawberries!
My husband and I picked 30 pounds of luscious, local, organic strawberries at Big Lick Farm a few days ago. What will I do with all those berries? Aside from eating them by the bowlful and flash-freezing sliced berries for year-round smoothies, here are some of my favorite ways to enjoy strawberries:
This is a fabulous salad with spring greens, local hazelnuts, and strawberries.
I made Jenniferhttp://www.blogger.com/profile/14102743756594547762noreply@blogger.comtag:blogger.com,1999:blog-1564181477424178419.post-69390284803607059132016-12-09T17:08:00.000-08:002016-12-09T17:19:44.855-08:00Fabulous Five-Layer Lasagne
(Originally published in The News Review on December 1, 2015)
The
beautiful Italian actress Sophia Loren once famously exclaimed,
“Everything you see I owe to spaghetti.” If that's not enough
reason to keep pasta in your diet, I don't know what is.
Spaghetti
with meat sauce makes a regular appearance on the menu at our house.
With just a little extra work though, I can turn that Jenniferhttp://www.blogger.com/profile/14102743756594547762noreply@blogger.comtag:blogger.com,1999:blog-1564181477424178419.post-72667752439123399322016-12-06T16:31:00.002-08:002022-11-08T10:15:03.972-08:00Whole Grain Pecan Sticky Buns
Merry Christmas! Yes, the big day is still weeks away, but this much-coveted recipe is my gift to you. Friends have been pleading with me to share it for several years, but I had never gotten around to scaling my Whole Grain Pecan Sticky Buns recipe down to a reasonable size (you probably don't need five dozen!) and converting it from weights to measurements. Until now.
A little Jenniferhttp://www.blogger.com/profile/14102743756594547762noreply@blogger.comtag:blogger.com,1999:blog-1564181477424178419.post-35994816446274839632016-10-11T10:47:00.000-07:002016-10-11T10:47:15.250-07:00Portland Foodie Road Trip
Some folks have asked me to share a list I created for my brother and his family this summer. I'm all about the food, especially bakeries!
Ideas for a Portland trip...
One the way north from Roseburg:
Creswell Bakery--fabulous pastries and bread, meat pies, local food gifts
Hideaway Bakery in south Eugene--cool Jenniferhttp://www.blogger.com/profile/14102743756594547762noreply@blogger.comtag:blogger.com,1999:blog-1564181477424178419.post-27847064266709947452016-10-04T18:12:00.001-07:002016-10-04T18:12:33.461-07:00Plunge into Fall
(Originally published in The News Review on October 4, 2016) Recipes in this post: Whole Wheat Pumpkin Gingerbread Cake, Maple Syrup-Sweetened Whipped Cream, Candied Pumpkin Seeds, and Roasted Squash
I adore autumn. The earthy colors of the changing leaves warm my heart and I am eager for the “firsts” of the season. The first fire in the fireplace. The first pot of stew. The first Jenniferhttp://www.blogger.com/profile/14102743756594547762noreply@blogger.comtag:blogger.com,1999:blog-1564181477424178419.post-76285543547447594152016-08-01T15:54:00.001-07:002016-08-01T15:54:45.928-07:00Mexi-Wraps
I came up with this recipe years ago as a way to use up leftover black beans and rice, one of our staple vegetarian dinners. Cooking the beans from scratch is easy in a slow cooker and allows me to control the sodium content, though canned beans work equally well. Two ears of leftover Jenniferhttp://www.blogger.com/profile/14102743756594547762noreply@blogger.comtag:blogger.com,1999:blog-1564181477424178419.post-43255469858098862332016-07-07T17:33:00.000-07:002016-07-07T17:33:33.211-07:00Janet's Tomato, Basil, and Roasted Red Pepper Sandwiches
Janet's Tomato, Basil, and Roasted Red Pepper Sandwiches
My dear friend Janet invited me out to go kayaking recently and served these delicious sandwiches before we hit the water. They are a favorite with her children and grandchildren.
This is less a recipe and more a method of assembly. Jenniferhttp://www.blogger.com/profile/14102743756594547762noreply@blogger.comtag:blogger.com,1999:blog-1564181477424178419.post-990235951071869562016-02-03T11:21:00.001-08:002021-02-12T20:33:57.641-08:00Decadent Raspberry-Walnut Brownies for your Sweetheart
(Originally published in The News Review on February 2, 2016)
I’ve eaten more green smoothies,
salads, roasted root vegetables, beans and tofu in the past month
than ever before in my life. I enjoy the flavor, nourishment, and
variety they bring to my table. My enthusiasm for beets and Brussels
sprouts continues to blossom. I’m keen on kale, both green and
purple varieties, which I keepJenniferhttp://www.blogger.com/profile/14102743756594547762noreply@blogger.comtag:blogger.com,1999:blog-1564181477424178419.post-56500935938637722792016-01-06T11:07:00.000-08:002016-02-09T11:10:22.390-08:00New Year, New Challenge
(Originally published in The News Review on January 5, 2016)
Creamy Tomato & Kale Pasta
It’s a new year and I’m up for a
challenge. Often I set a goal to accomplish some physical feat that
will force me to up my game in the exercise department. I enjoy
learning new skills and pushing myself beyond my comfort zone. We’re
not talking marathons here, as I am definitely not a Jenniferhttp://www.blogger.com/profile/14102743756594547762noreply@blogger.comtag:blogger.com,1999:blog-1564181477424178419.post-63964560204985419302015-11-30T22:12:00.001-08:002015-12-21T12:27:06.962-08:00Whole Grain Floriani Cornbread
When it came time to make the cornbread for our traditional Thanksgiving dressing last week, I remembered I had a bag of stone-ground, Willamette Valley-grown, organic Floriani Red Flint cornmeal from Camas Country Mill in my freezer. It’s a lovely, coarse cornmeal with red and brown flecks and I just knew it would bake up into a flavorful pan of cornbread.
I started with the corn cake Jenniferhttp://www.blogger.com/profile/14102743756594547762noreply@blogger.comtag:blogger.com,1999:blog-1564181477424178419.post-73037801805847243042015-11-22T04:41:00.001-08:002015-11-22T22:45:30.447-08:00Perfect Pie Crust Video Tutorial
My first video tutorial, just in time for your holiday pies. If you're nervous about rolling about the perfect crust, this demo will build your confidence. Here's a link to the pastry recipe and some of my favorite pies.
I use the recipe on the pumpkin can for Pumpkin Pie or I make Butternut Squash Pie instead.
Happy Thanksgiving! Jenniferhttp://www.blogger.com/profile/14102743756594547762noreply@blogger.comtag:blogger.com,1999:blog-1564181477424178419.post-20192439038415671612015-10-07T11:21:00.000-07:002016-10-12T13:14:08.705-07:00Food and Love: Willie's Soup and Cornbread
(Originally published in The News Review on October 6, 2015) Recipes in this post: Willie's Soup, Cast Iron Cornbread
“Food is symbolic of love when words are inadequate.” Alan D. Wolfelt, Center for Loss & Life Transition
As I put finishing touches on this column last Thursday, I was interrupted by news of the shootings at Umpqua Community College. Not again! Not here! I sat Jenniferhttp://www.blogger.com/profile/14102743756594547762noreply@blogger.comtag:blogger.com,1999:blog-1564181477424178419.post-66079009579231243692015-09-03T12:39:00.001-07:002021-12-16T10:56:25.853-08:00Fresh From the Oven(Originally published in The News Review on September 1, 2015)
Recipes links: My Best Chocolate Chip Cookies, Cranberry-Walnut Oatmeal Cookies, and Whole Wheat Peanut Butter Cookies
“Think
what a better world it would be if we all – the whole world – had
cookies and milk about three o'clock every afternoon...” Robert
Fulghum, All I Really
Need to Know I learned in Kindergarten.
Jenniferhttp://www.blogger.com/profile/14102743756594547762noreply@blogger.comtag:blogger.com,1999:blog-1564181477424178419.post-35241547020744080012015-09-02T14:55:00.000-07:002015-09-03T14:55:15.028-07:00Whole Wheat Peanut Butter Cookies
Whole
Wheat Peanut Butter Cookies
(with or without chocolate
chips)
This is adapted from my
mother-in-law's recipe. Rosemary was the first person I met who used
whole wheat flour in her baking and peanut butter that had to be
stirred.
1
cup unsalted butter, softened
2 cups lightly packed brown
sugar
1 cup natural peanut butter, creamy or chunky
2 large
eggs
1 teaspoon pure vanilla Jenniferhttp://www.blogger.com/profile/14102743756594547762noreply@blogger.comtag:blogger.com,1999:blog-1564181477424178419.post-53207571786247399112015-09-02T14:44:00.000-07:002015-09-03T14:51:50.198-07:00Cranberry-Walnut Oatmeal Cookies
Cranberry-Walnut
Oatmeal Cookies
This
is my favorite cookie to take along on hikes. The combination of
dried fruit, nuts, oats and sugar(!) gets me up those hills. I always
bring plenty to share.
1 cup
unsalted butter, softened
1 cup firmly packed dark brown sugar
1
cup granulated white sugar
2 large eggs
2 teaspoons pure
vanilla extract
2 cups unbleached all-purpose flour*
1
teaspoonJenniferhttp://www.blogger.com/profile/14102743756594547762noreply@blogger.comtag:blogger.com,1999:blog-1564181477424178419.post-61274933508557411392015-09-02T12:56:00.001-07:002021-12-16T10:57:02.698-08:00My Best Chocolate Chip Cookies
My
Best Chocolate Chip Cookies
A
cookie-loving friend once shared a recipe that was said to be for
Mrs. Fields®
famous chocolate chip cookies. I was never able to find it in any
Mrs. Fields®
cookbook, but I've adapted the recipe over the years to make what I
consider perfect chocolate chip cookies, soft and chewy with crispy
edges. This makes a huge batch of dough and the recipe is notJenniferhttp://www.blogger.com/profile/14102743756594547762noreply@blogger.comtag:blogger.com,1999:blog-1564181477424178419.post-51051814121660678392015-08-05T21:00:00.000-07:002015-08-20T18:36:10.657-07:00Got Zucchini?(Originally published in The News Review on August 4, 2015)
Recipe Links: Lemon-Ginger Zucchini Bread, Blueberry-Walnut Zucchini Bread, Zucchini "Noodles", and Summer Squash Salad
Lemon-Ginger Zucchini Bread
I
was sixteen when my parents decided to move from our suburban San
Diego home to a 27-acre “hobby farm” in southern Oregon. My dad,
retired from the Navy, was excited to finally Jenniferhttp://www.blogger.com/profile/14102743756594547762noreply@blogger.comtag:blogger.com,1999:blog-1564181477424178419.post-46242970289857951242015-08-04T22:33:00.000-07:002015-08-20T18:23:04.302-07:00Lemon-Ginger Zucchini Bread
Lemon-Ginger
Zucchini Bread
Makes
two loaves 3 cups unbleached all-purpose flour1 teaspoon
salt1 teaspoon baking powder1 teaspoon baking soda1 cup
safflower or sunflower oil3 eggs2 1/4 cups sugar1
tablespoon vanilla extract2 cups grated zucchini (firmly
packed)the zest of 1 lemon 1 cup finely chopped candied
ginger (available in the bulk bins)Preheat the oven to 350
degrees. Grease and Jenniferhttp://www.blogger.com/profile/14102743756594547762noreply@blogger.com