So many times when working in the kitchen I think I have everything planned out, well at least in my mind I do. Writing things down really helps but, if the blame of “age” is verbally expressed, as a loved one passes through my kitchen, I try to ignore it. Most certainly I grumble a soft tone grumble.

Finally I decided to bake the raspberry bars I promised my husband I would prepare a couple weeks ago, but we were overwhelmed with leftover chocolate cake and Easter chocolates, so the bars were deferred.

I mixed all the ingredients as the recipe read, but when it came to the 1 1/2 cups quick oats addition, I could not find the tall package in the cupboard. Oh dear, now what, calm, calm. Whew, I found a quart canning jar containing the oats behind the pancake syrups and the oil bottles. (Kitchen hint: When cupboard and refrigerator items get low, I transfer to canning jars to save space. Gone are the gallon milk jugs, away with oversized packaging.)

Again, oh dear, do I have enough oats the recipe calls for? It was a simple, yet awesome kitchen moment; perfect was the amount of oats in the jar. The raspberry bars are disappearing fast, and his coworkers are checking out his lunchbox spread; extra cuts were taken today.

Other simply awesome kitchen moments seem to occur more frequently, or do I just appreciate them as I notice them? Let’s see what else makes the list.

I can count on this one happening each time I whip up Seven Minute Frosting. I get to the “add the cream of tartar” and hmm do I have that? Most of the time I do, indeed, find that little container of what I need.

I was baking a few months back, I needed baking soda, I had none, but the neighbor lady, Suzy Homemaker did. I called, “May I borrow a teaspoon of baking soda?” My gofer son returned with enough baking soda to last me until Christmas. I just have to remember to look for a baggie of soda, not a little box.

More simply awesome kitchen moments; the pancake syrup is low but the dark Karo bottle is full, pour to stretch, is anybody looking? Someone actually emptied, and refilled the ice cube trays; or did I do that? It’s Saturday morning, I go to the deep freeze to dig; oh good, there is one more package of bacon. But are there more than two eggs in the fridge? All the ingredients to make homemade pizza for dinner, under the bacon I find the cheese I need. I hope I have the sauce.

What’s in your bun? Send your favorite sandwich filling recipes, hot or cold to Country Cupboard, 5973 Blachleyville Road, Wooster 44691. Emails are always welcome to thewritecook@sssnet.com.



Onion Patties (Edna Raber, Greenwich)

3/4 cup flour

1 tablespoon sugar

1 tablespoon cornmeal

2 teaspoons baking soda

2 1/2 cups finely chopped onions

1 teaspoon salt

3/4 cup milk

Mix dry ingredients together then add milk. Batter should be fairly thick. Add onions and mix thoroughly. Drop by spoonful into deep fat. Flatten slightly when you turn them. Just put vegetable oil in skillet, a little more than to fry stuff. Put on salad dressing bread.



French Toast Sticks

6 slices day old Texas Toast

4 eggs

1 cup milk

2 tablespoons sugar

1 teaspoon vanilla extract

1/4 to 1/2 teaspoon ground cinnamon

1 cup crushed cornflakes, optional

Confectioners sugar, optional

Maple syrup

Cut each piece of bread into thirds; place in an ungreased 13-by-9-by-2 inch dish. In a large bowl, whisk the eggs, milk, sugar, vanilla and cinnamon. Pour over bread; soak for 2 minutes, turning once. If desired, coat bread with corn flake crumbs on all sides. Place in a greased 15-by-10-by-1 inch baking pan. Freeze until firm, about 45 minutes. Transfer to an airtight container or resealable freezer bag and store in the freezer. To bake, place desired number of frozen French toast sticks on a greased baking sheet. Bake at 425 degrees for 8 minutes. Turn; bake 10 to 12 minutes longer or until golden brown. Sprinkle with confectioners sugar if desired. Serve with syrup.



Springtime Strawberry Bars (Marna Heitz)

1 cup butter or margarine, softened

1 1/2 cups sugar

2 eggs

1 teaspoon grated lemon peel

3 1/4 cups all-purpose flour; divided

3/4 cup slivered almonds, chopped

1 teaspoon baking powder

1/2 teaspoon salt

1 jar (12 ounces) strawberry preserves

In a large mixing bowl, cream the butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in lemon peel. Combine 3 cups flour, almonds, baking powder and salt; gradually add to the creamed mixture until mixture resembles coarse crumbs (do not over mix). Set aside 1 cup of dough. Press the remaining dough into a greased 15-by-10-by-1 inch baking pan. Spread preserves to within 1/4 inch of edges. Combine the reserved dough with the remaining flour; sprinkle over preserves. Bake at 350 degrees for 25 to 30 minutes or until lightly browned. Cool on a wire rack. Cut into bars.



Southwest Corn Spread (Rebecca Dickinson)

2 packages (8 ounces each) cream cheese softened

1/4 cup lime juice

1 can (4 ounces) chopped green chilies

3 green onions, thinly sliced

1 tablespoon ground cumin

1 teaspoon cayenne pepper

1 teaspoon pepper

1/2 to 1 teaspoon salt

1 can (8 3/4 ounces) whole kernel corn, drained

1 cup chopped walnuts, optional

Crackers or tortilla chips

In a mixing bowl, combine cream cheese and lime juice until smooth. Beat in the chilies, onions, cumin, cayenne, pepper and salt. Stir in corn and walnuts. Cover and refrigerate for at least 4 hours. Serve with crackers or chips.



Nacho Popcorn (Kay Young)

10 cups popped popcorn

1/4 cup butter or margarine, melted

1 teaspoon paprika

1/2 teaspoon ground cumin

1/4 to 1/2 teaspoon crushed red pepper flakes

1/3 cup grated Parmesan cheese

Place popcorn in large bowl. In a small bowl, combine butter, paprika, cumin, and red pepper flakes. Pour over popcorn and toss to coat. Sprinkle with Parmesan cheese and toss again.



Creamy Onion Soup (Minnie Paulson)

8 medium onions, thinly sliced

1/3 cup butter or margarine

2 tablespoons flour

1 teaspoon salt

1/2 teaspoon pepper

8 cups chicken broth

1 cup (8 ounces) sour cream

1/2 cup milk

12 slices French bread (1 inch), toasted

1 cup (4 ounces) shredded mozzarella cheese

In a large kettle or Dutch oven, sauté onions in butter until tender. Sprinkle with flour, salt, and pepper; cook and stir for 1 minute. Gradually add broth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; simmer, uncovered, for 30 minutes. Combine sour cream and milk. Stir into soup; heat through (do not boil). Place a slice of toasted bread in each soup bowl; ladle soup over bread. Sprinkle with cheese.



Blue Cheese Burgers (Anne Feast)

1 pound ground beef

Salt and pepper to taste

2 ounces crumbled blue cheese

2 hamburger buns, split and toasted

2 thin slices red onion

Tomato and lettuce

Shape beef into four thin patties. Grill, covered, over medium heat for 6 minutes on each side or until meat is no longer pink. Season with salt and pepper. Press blue cheese into the center of two patties; top with remaining patties. Serve on buns with onion, tomato, and lettuce.



Mini Butter Biscuits (Beverly Raleigh)

2 cups self-rising flour

1 cup cold butter or margarine

1 cup (8 ounces) sour cream

Place flour in a bowl; cut in butter until mixture resembles coarse crumbs. Stir in sour cream until mixture holds together. Drop by rounded tablespoonfuls into ungreased miniature muffin cups. Bake at 450 degrees for 11 to 15 minutes or until lightly browned. Cool for 5 minutes before removing from pans to wire racks.