Editorial and Guest Columnists from the CanTro PA area including our Crossroads Communities

The Top of the Hill Kitchen

12/18/2014

Authored by Ruth Dibble
Over the years the cookies I like may be repeated. I hope for those of you who may have these, you will continue to enjoy them. Click on Read More and find the recipes for Orange Spritz Cookies, Cardamon Cookies, Poppyseed Cookies, Chewy Almond Cookies and Chocolate Peanut Chips.

Top of the Hill

12/11/2014

Thanksgiving is over and hopefully your cookie tins are getting full. Get the ones you are giving as gifts made and given out so you don't have to think about them. Then on to your own. If you pick up out of place things and put them where they belong, it will save you time.

These dips and cheese balls are easy to make and are usually liked by all: Clam Appetizer Dip, Chicken Liver Mousse, Curried Chicken Cheese Ball, Mushroom Liver Pate, Cheddar Cheese and Walnut Log, and Pineapple Cheese Ball.

Top of the Hill Kitchen

12/4/2014

By Ruth Dibble

Recipes for this week include Turkey Reubens, Turkey casserole, Hearty Turkey Casserole, Turkey Broccoli Hollandaise, and Apple-Cranberry Stuffing.

The Top of the Hill Kitchen

11/27/2014

By Ruth Dibble

Recipes include: Turkey with Cherry Stuffing, Maple Bourbon Glazed Turkey, Stuffing, Maple Bourbon Glaze, Giblet Gravey.

The Top of the Hill Kitchen

11/20/2014

The first recipe, Hot Beer Soup, is good for a warm up drink after a day of hunting. Read on for Mushroom/Scallion Pinwheels, Turkey Curry and Roast Ducking with Pineapple.

The Top of the Hill Kitchen

11/13/2014

By Ruth Dibble

It seems whenever you want a specific sauce you can't find it. Here are the recipes for several common ones including Lemon Sauce, Nutmeg Syrup, Bourbon Sauce, Coney Island Sauce and Rum Banana Sauce.

Lemon Sauce

1 tbsp. cornstarch
1/4 cup sugar
1/2 cup corn syrup
1 cup boiling water
1 tsp. grated lemon peel
3 tbsps. lemon juice
1 tbsp. butter

Mix cornstarch and sugar. Add syrup and salt. Add boiling water gradually. Cook over low heat stirring constantly until thick and clear. Add lemon peel, juice and butter and blend thoroughly. Substitute orange for lemon for orange sauce.

Top of the Hill Kitchen

11/6/2014

By Ruth Dibble

English Muffin Bread

Cornmeal
2 cups milk
1/2 cup water
5 cups unbleached flour
2 envelopes dry yeast
1 tbsp. sugar
1 tsp. salt
1/4 tsp. baking soda

Grease two 8 1/2 x 4 1/2 inch glass or ceramic loaf pans. Sprinkle with cornmeal, shaking off excess. Combine milk and water in a microwave safe bowl: heat on high until warm, about 3 or 4 minutes. Mix 3 cups flour, yeast, sugar, salt, and soda in a large bowl. Add warm mixture and beat well. Blend in remaining flour and stir until dough is stiff. Divide dough between pans; cover and let rise until dough just reaches the top of pan, about 45 minutes . Cook loaves one at a time on high for 6 to 6 1/2 minutes, turning once. Let stand five minutes before removing from pans. Slice and toast to serve.

While the weather has turned colder, this Lobster Salad with Tomato Viaigrette makes a luncheon special anytime.

The Top of the Hill Kitchen

Top of the Hill

Top of the Hill Kitchen

The Top of the Hill Kitchen

The Top of the Hill Kitchen

The Top of the Hill Kitchen

Top of the Hill Kitchen

Local Columnists

Categories

Archives

Site Map

Business Listing