Taste of the past Recipe
by Maxine Troxell No one knows exactly why this dish is called Hoppin’ John. Legends sauggest that perhaps a street vendor named Hoppin’ John was selling rice and beans in Charleston. It’s also unclear how Hoppin’ John became a New Year’s Tradition with symbolic meaning. The black-eyed peas represent coins and greens represents paper money…
Taste of the past Recipe
by Maxine Troxell No confection symbolizes the holidays quite like gingerbread in its many forms, from edible houses to candy-studded gingerbread men to spiced loaves of cake-like bread. These cookies make a great gift for friends and family. Gingerbread Boy Cookies Ingredients 1 cup of light brown sugar, packed 2 eggs ¾ cup of…
Taste of the Past Recipe
by Maxine Troxell I think I have all of the recipe books containing the Pillsbury Bake-Off winners. This Oats and Honey Granola pie was one I made one year for the Thurmont & Emmitsburg Community Show and won 1st prize. This pie was a winner in the 2004 Pillsbury Bake-Off. It’s fairly easy to make.…
Taste of the past Recipe
by Maxine Troxell Spring is finally here, and Easter is just a couple of weeks away. Time to dig out your recipes for your Easter dinner. One of my favorite dessert items is coconut cake. My Aunt Erma used to make the most delicious cakes. She had won a lot of prize ribbons for her…
Taste of Past Recipe
by Maxine Troxell Christmastime is almost here. Time to start to think of all the holiday goodies you will be baking this year, from cookies to cakes and all kinds of spicy goodies. Growing up, my mom would make all kinds of cakes. My mom and all her sisters were great bakers. I always loved…
Taste of the past Recipe
by Maxine Troxell Fall is in full swing. It’s a great time to bake some of your favorite deserts. Apple Dumplings are a favorite in the Thurmont area. An apple dumpling is a pastry filled with apple, cinnamon, and occasionally raisins. Apples are peeled and cored, placed on a portion of dough, then filled with…
Taste of the past Recipe Family Old-Time Barbecued Ribs
This Fourth of July weekend, millions of Americans will huddle around outdoor pits, ovens, and grills to slowly cook themselves meaty, patriotic dishes, slathered in sauce. Barbecue is about as red, white, and blue as American cuisine gets. The history of grilling begins shortly after the domestication of fire, some 500,000 years ago. The backyard…
