Topic: cooking

Sweet Potato Twist

By Sylvia Britton | November 18, 2009 |

Here is a great tasting casserole that is on my new Healthy Eating Menu. The taste of sweet potatoes and bananas go together so naturally.  Its a tropical twist on the old sweet potato casserole.  Try this recipe this Thanksgiving. «Read the rest of this article»

Sections: Arts and Leisure | No Comments

Home-Canned Apple Pie Filling

By Sylvia Britton | November 6, 2009 |

Apple season is pretty much over in Clarksville, but you can still find a few bushels of apples here and there for sale.  If you find them for a great price, you can do lots of things to preserve them.  Some of the ways I preserve apples are:

1. Drying
2. Wrapping and storing fresh
3. Apple Butter
4. Canning with a pie filling

I’ll show you how to dry apples, make apple butter and even make decorations with dried apples in future articles and how to store fresh apples all winter in another. Today I want to share this delicious pie filling recipe. You’ll love having it in your pantry this winter.

If you have never canned anything at home, you will want to find and purchase a Ball Bluebook Guide to Preserving before you attempt these instructions. Home canning is fun and helps save money, but it must be done correctly to keep your family safe from botulism and to keep yourself from getting burned or injured in the process. «Read the rest of this article»

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Bookfest welcomes Lit lovers, ‘foodies’

October 5, 2008 |

Free event features hundreds of award-winning authors including Wroblewski, Alexie, Bragg and Maraniss

NASHVILLE – The Southern Festival of Books is just two weeks away and organizers are gearing up to welcome more than 20,000 patrons and an all-star lineup of authors, cooks and musicians this October 10-12, on Nashville’s War Memorial Plaza.

From beloved authors and first-timers, to former U.S. Congressmen and Pulitzer Prize winners, the 20-year old festival features more than 200 authors from around the nation and in every genre for interactive presentations, readings, panel discussions and book signings.

You can even hear from David Wroblewski, the author of the Oprah’s Book Club pick, The Story of Edgar Sawtelle, from Noon-1 p.m. on Sunday, Oct. 12 at War Memorial Auditorium (no advance reservations required, first come – first served seating). A free book signing follows the reading. «Read the rest of this article»

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A new twist on fruit salad: a bouquet of the best of summer’s bounty

By Christine Anne Piesyk | July 14, 2008 |

On the Road in America is an occasional column born of occasional travel. Every trip is a new experience or a meeting with other friends. This is a look into one small facet of my current journey.

A country wedding. Low key, informal. Good friends and neighbors invited. Held at home with sprawling lawns edged with Green Mountain forest and a wonderful view.

Though my friend Robin has known the bride, Nettie, for a lifetime, I met Nettie as a undergraduate at Goddard College in the 1990s. She’s the kind of woman whose beauty is not just external but radiates from within; her spirit is radiant, warm, loving. The kind of person everyone should have for a friend. We all wanted her wedding to be special.

So, even as we faced the challenge and choices of what to bring to this pot luck country wedding, Robin spotted a TV ad for a bouquet of fresh fruits. Clever. Cute. Little sculpted flowers and such.

“We can do that,” Robin said.

“Of course we can,” I echoed. «Read the rest of this article»

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Peach Cobbler: ‘Scrumptious’ family fare with festive holiday style

By Michael Covington | November 7, 2007 |

This week, I thought I would share something that everyone can enjoy. Below you’ll find a recipe for a delicious peach cobbler. This recipe has been in my family for quite a while, and anyone who’s ever tasted it will tell you that it’s positively scrumptious.

It’s an easy recipe that anyone can make with a few simple ingredients that you may already have in your pantry. Now, I must warn you that my recipes often leave a lot of room for creativity and interpretation based on individual preferences. I truly believe that recipes are only guidelines and exact measurements get in the way of true creation. If you find that you’re stuck when preparing a recipe, go with what your taste buds are telling you. They’re always the greatest measuring tool in your kitchen.

Comments and criticisms are always welcome in my inbox. Feel free to drop me a line and let me know how the recipe turned out for you. Enjoy!

Best Regards,

«Read the rest of this article»

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