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Category Archives: Food

Get lost in great cakes

By Olivia Fowler

For the Courier

ofowler@thepccourier.com

Some of these recipes go back a long way.

One of my all-time favorites is the old-fashioned pineapple upside-down cake my grandmother used to make in a cast-iron frying pan. This was a specialty of hers for Sunday night suppers. It never lasted long enough to make leftovers.

The upsy daisy cake was popular in the 1930s, and there are versions of this recipe in old cookbooks.

The banana split cake is easy to make and is a really decadent dessert, and the black bottom cupcakes are popular party fare.

None of this stuff is calorie-free, but sometimes you have to let it go out the window and just enjoy.

 

Four ways to use up your green tomatoes

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

This is that time of year when gardeners are faced with lots of green tomatoes that probably won’t be able to get ripe. So, what do you do with them? Of course you can always fry them. And that’s one way.

These four recipes offer a little more variety. We like the chow chow as an accompaniment to field peas in the winter. Use it any way you like.

None of these are difficult, but some do take a little more prep time than others. It’s important to use green tomatoes before they begin to lighten in color and soften. The firmer, the better.

For the pickles, I use the smaller ones, about the size of a golf ball. For the chow chow, I always ask for a little chopping help. Please enjoy these.

 

Sweet Potatoes make the cake

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

We take sweet potatoes pretty much for granted around here, and I admit a really good baked sweet potato is hard to beat. They’re moist, naturally sweet and a real comfort food when the weather starts cooling off.

Baking is not the only way to cook sweet potatoes, and you may be surprised at their versatility. One of the things most pleasing things about sweet potatoes are their color. The bright, vivid color really adds to their appeal.

 

Serve your peppers – hot or not

By Olivia Fowler

For the Courier

ofowler@thepccourier.com

There are many different varieties of peppers on the market, and different levels of heat for each variety.

This week, we feature recipes with very mild to hotter peppers. The jalapeno poppers are the hottest dish featured, then the stuffed Poblano, the baked banana pepper poppers and the mildest sweetest recipe, the stuffed pimento peppers.

We are very fortunate in having access to many varieties of peppers brought to America from other countries, and we enjoy them prepared many different ways.

 

Cream pie has many variations

By Olivia Fowler

For the Courier

ofowler@thepccourier.com

If given a choice between pie or cake as dessert, pie is usually picked around our house.

Our crowd claims that all but a few cakes dry out too quickly.

They like the moist richness of cream pies. Favorites include chocolate, vanilla, banana and butterscotch.

This is fortunate for the cook, as all are variations of a basic cream filling.

This week we are featuring a basic cream filling with meringue topping and a chocolate, banana and butterscotch version of this pie.

 

Think light and mellow with pears

By Olivia Fowler
For the Courier

The most important thing to remember about pears is to allow them to ripen before using.

Most of the pears in grocery stores are not ripe, but if left out of the refrigerator for a couple of days at home, they will ripen beautifully.

If you have access to a pear tree, you’ll know to pick the pears just before they’re ready and then let them ripen on the counter.

There’s nothing quite like a ripe pear. It’s mild in flavor, sweet and juicy. Please enjoy this week’s recipes.

 

Celery: not just a snack

By Olivia Fowler
For the Courier
ofowler@thepccourier.com

Celery is a vegetable that is overlooked and often taken for granted. We’re used to seeing it in salads and paired with carrots as a vegetable to dip in various and sundry substances, but it’s time to regroup.
Don’t neglect celery as more than just a tired old snack food.
It has the advantage of being nutritious and a real plus as far as diets go, and it’s considered a negative-rated source of calories.
String it before eating, a task easily done with a

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Peppers bring flavor and color to meals

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

Bell peppers are a great source of nutrition and come in a number of beautiful bright colors.

Since we eat with our eyes as well as our taste buds, peppers can transform a dull, predictable meal into something to remember.

The recipes included this week are but a small sampling of the power of peppers.

 

 

 

 

 

 

 

Berry, Berry delicious dishes

By Olivia Fowler

For the Courier

ofowler@thepccourier.com

Almost everybody likes blueberry pie, but this year’s featured blueberry recipes are less well known.

The breakfast French bread casserole isn’t run of the mill. It is convenient, can be made ahead the day before and popped in the oven to fill up a crowd for breakfast.

The salad with cashews makes a light side dish, the blueberry lattice bars are a great snack and the blueberry lemon trifle satisfies the most persnickety taste buds.

So try something a little different and enjoy.

 

Do-it-yourself ice creams and sorbet

By Olivia Fowler

For the Courier

ofowler@thepccourier.com

With more time at home, a lot of us are experimenting with new recipes and improving old ones.

This week’s recipes focus on homemade ice creams and sorbets to enjoy during this scorching July

weather. Any left over that isn’t eaten the day it is made can be saved in the freezer, just like “store bought.”

The only difference is the homemade version is far superior.