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David Ross

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    Spokane Valley, WA

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  1. I'm not sure why, but I've been on a holiday cookie baking binge. This was a new cookie I just made up, Creamy Pistachio-Pecan Thumbprints. I can still taste Mother's thumbprint cookies. Made the same each year and always with raspberry jam in the middle. Raspberry jam she had made in the summer with local berries. One of these cookies is about all I can eat at a time because they are so darn rich. For the Filling- 1/4 cup butter, softened 1/2 tsp. vanilla extract 1/2 cup finely chopped pecans For the Cookies- 1 cup butter, softened 1/3 cup
  2. interesting, no I haven't is that a recipe using goat cheese?
  3. A favorite holiday cookie my Mother always made, that I thought needed a bit of a refresh and new style. I made this cookie last year, and will be making it again this season. The buttercream is very rich! Snowy Mexican Tea Cookies with Dulce de Leche Buttercream- For the Cookies- 2 1/4 cups all-purpose flour 3/4 cups finely chopped pecans 1 tsp. baking powder 1/4 tsp. salt 1/4 tsp. cinnamon 1 cup softened butter 1/2 cup granulated sugar 1/2 cup powdered sugar 1 large egg 1 tsp. vanilla extract Powdered sugar for dusting 2
  4. Seems like the perfect time to take another look into the world of Ramen given these cold, dark days of winter.
  5. This one is unique. I'm not sure where I came upon this one, I think maybe an ex-girlfriend who kept a space at a local vintage shop. She was always on the lookout for these vintage cooking booklets for me. This is from 1952 in recognition of the 20th anniversary of the "One Man's Family" Radio Show, the "Mother Barbour's Favorite Recipes." Reading through the pages it was a very different time, and recipes, but a fun look back at family life in those days. The booklet was sponsored by Miles Laboratories of Elkhart, Indiana. Check out the company history. Pretty interesting.
  6. The fruits were just dried, I didn't soak them ahead or plump them at all. I buy them in bulk and so they aren't overly expensive, and just naturally dried that concentrates flavors and sugars. The batter ratio was just right for me, and my fruitcakes do typically tend to fall apart but that's never been intentional, although I enjoy the texture. The baking in a water bath came from the newspaper recipe I started with, and I think it may keep the fruitcake a little more moist while baking.
  7. Every year I bring out this Holiday Drink Book from Peter Pauper Press, Mount Vernon, New York, 1951. I think this came from my Grandfather Ralph Pink's collection. On a side note, my Mother always told the story of how her folks hid the gin behind the towels in the linen closet during prohibition. I think these cocktails would be delicious today.
  8. A new fruitcake recipe I crafted this year, the Tropical Fruitcake. This started with a fruitcake recipe that appeared in "FOODday" in the Portland Oregonian on October 6, 1992. There were a series of different recipes, but this one caught my eye since it used dried fruits rather than the candied fruits we find in the markets this time of year. My regular fruitcake recipe will be on the list for this week, but I've gotten behind. My Great Aunt Bertie taught me that her best fruitcakes were aged for at least 5 years and I even think she had one at 10 years. I tend to make one for this seas
  9. I love the color illustrations. Imagine a staff artist painting that image of Mother bringing out a hot roast. And the copywriter who wrote, "Their Generous Proportions Please the Man."
  10. I'm also doing creamed onions today, adding peas in and a very cheesey bechamel sauce.
  11. When I was a kid we always had a frozen cranberry salad at Thanksgiving. Cranberries, Cool Whip and walnuts were the basics. I didn't like it back in the day, but do enjoy it now. But I prefer to make a more contemporary salad using Fall ingredients-our local pears, hazelnuts and a bleu cheese from Oregon. I named it Welcome Home Pear Salad because it is based on the story of another holiday salad my Mother made with pears and Miracle Whip. Sorry but I've never developed a taste for Miracle Whip, and this new salad is so much more delicious. Now that I think of it, cold, sliced turkey wo
  12. I'm incredibly fortunate to live in the Pacific Northwest in a region where wild huckleberries grow just 30 minutes away. The season is short, mid-July thru mid-September, so we usually get enough to freeze and preserve to use throughout the year. This is an annual, now, recipe I made last Thanksgiving, Warm Cranberry-Huckleberry Compote. The huckleberry has the aroma of wild roses, and a tart yet sweet flavor. I would sort of say it's an elite wild blueberry. But huckleberries are pretty much not found outside our region, so blueberries make a good substitute. The red wine and balsamic
  13. I'm planning on making chocolate coins for the Holidays. Now mind you I am not a candy maker and don't work with chocolate. Do you have a good resource for plastic molds for chocolate coins?
  14. If you look you can see my yellow sticky notes on certain recipes. I'm constantly putting notes in these booklets for recipes to try.
  15. Again, no date, but looking at the photos and the color printing, this one is probably from the early 1960s. It's a Holiday collection of the best recipes from the Pillsbury Bake-Off. At first glance you think the recipes are pretty silly, but a closer look and I think with just a few modifications, these would be delicious today. And they had some good copywriters back then coming up with catchy names like "Merry Mincemeaters" and "Cranberry Crisscross Coffee Cake."
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