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Weaving her own spin

Local cook gives a unique twist to recipes

Local cook gives a unique twist to recipes

December 14, 2005|by JULIE E. GREENE

julieg@herald-mail.com

Sometimes when Priscilla Weaver starts baking, she just can't stop.

Take last Thursday. Weaver's husband, Leon, aka Sonnie, was in the mood for a cookie called Walnut Frosties. After Weaver finished making a batch of those, she kept on baking, making her version of Millionaire Pie.

"My grandmother was a fantastic cook and I try to be like her," says Weaver, 67, who lives east of Hagers-town.

Her grandmother, the late Carrie Gehman from Ohio, made up her own recipes.

Weaver makes up her own, but mostly she likes to redo recipes she finds in magazines and cookbooks. She prepares them as they are in the recipe, then makes changes to make them her own.

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Weaver's love for cooking lead to her becoming a field editor for Taste of Home magazine in the fall of 1998 and she's had several recipes published in the magazine and its cookbooks.

The latest is a recipe Weaver found in a magazine - which one she cannot remember - for marinated vegetables prepared using a resealable plastic bag. She puts her own twist on it by occasionally adding some vegetables the magazine recipe did not include.

Weaver's take of the recipe was published in the "2006 Taste of Home Annual Recipes" cookbook.

As a field editor for the magazine, Weaver responds to requests from the magazine for recipes. An inquiry for salad recipes led to the marinated vegetables. She said she doesn't get paid, but she gets a free subscription.

When asked why she enjoys cooking so much, Weaver joked, "Makes you fat, and I have something I can share with somebody else."

With her son, Jeryl, and daughter, Janel, grown, Weaver mostly cooks for her husband. "I like to cook when there's someone here to eat. I get tired of leftovers," said Weaver, who is retired from the family business, Tri-State Concrete Inc., which her son runs.




"2006 Taste of Home Annual Recipes" costs $29.99, plus $4.95 for shipping and insured delivery for one book. To order, send payment to: Country Store, Suite 8072, P.O. Box 990, Greendale, WI 53129-0990. For credit-card orders, call 1-800-558-1013. The item number is 35088.




Walnut Frosties



1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup butter

1 cup light brown sugar, packed

1 egg

1 teaspoon vanilla

For topping:

1 cup chopped English walnuts

1/2 cup light brown sugar, packed

1/4 cup, sour cream

Preheat oven to 350 degrees.

Combine flour, baking soda and salt. Set aside.

Cream butter and sugar. Add egg and vanilla and beat until light and fluffy. Gradually add flour mixture.

Shape into 1-inch balls. Place on ungreased cookie sheet. Make a dent in the center of each cookie. Mix together the topping ingredients and place 1 teaspoon of topping in each cookie.

Bake 10 minutes.

Yields 5 1/2 dozen cookies.

Cook's note: A soft, chewy butterscotch cookie with a filling baked right in. Easy to prepare. "I get a lot of raves for this cookie."

- Recipe courtesy of Farm Wife magazine, which ran the recipe in August 1976 and is now Taste of Home magazine, and Priscilla Weaver, who added more nuts to the topping recipe.




Easy Red Velvet Cake



1 box marble cake mix

1 ounce red food coloring

1 ounce water

2 eggs, beaten until fluffy

1 1/2 cups buttermilk or sour milk (If you don't have sour milk, add 1 tablespoon vinegar or lemon juice to 1 cup milk and let it sit so it can thicken)

1 teaspoon vanilla

1 teaspoon baking soda

Frosting ingredients:

5 tablespoons flour

1 cup milk

1 stick butter

1/2 cup shortening

1 cup sugar

2 teaspoons vanilla (clear vanilla)

Put vanilla cake mix in bowl and set aside.

Mix the food coloring and water together. Stir this into the chocolate dry mix from the cake mix box. Add baking soda. Add this mixture to dry vanilla cake mix and beat. Beat the sour milk and vanilla together, then add it to cake mix. Fold in fluffy eggs.

Pour batter into a 9-inch-by-13-inch cake pan or two 9-inch layer pans.

Bake at 350 degrees for 30 minutes.

Frost when cool.

For frosting:

Cook flour and milk in heavy saucepan, stirring constantly until it is thick. Set aside and cool completely. Cream butter, sugar and vanilla. Add flour mixture and beat until it is like whipping cream. Spread on cooled cake.

Hints: Let the eggs reach room temperature before beating them and they will get fluffier.

As soon as you remove the cake from the oven, put it in the freezer overnight and frost when ready to serve. Putting it in the freezer locks in the moisture.

Line layer cake pans with wax paper in the bottom. Weaver also uses cake strips around the exterior of the cake pan to prevent the cake from baking unevenly.

This recipe makes a red velvet cake that is chocolate colored with a red tint. It is not a deep red.

- Courtesy of Priscilla Weaver




Millionaire Pie



1 (14-ounce) can condensed milk

1 (9-ounce) carton, whipped topping

1 cup crushed pineapple, drained well

4 tablespoons lemon juice

1/2 cup chopped English walnuts

2 graham cracker crusts (can buy premade ones or make your own)

Combine condensed milk and lemon juice, mixing well. Fold in whipped topping. Stir in well-drained pineapple and nuts.

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