Lickity Split Bakes Up Fine Character.

Lickity Split Bakery

 

87 South Main Street (Hwy. 191)

Blanding, Utah, 84511

Phone: (435) 459-9455

Hours of Operation:  Monday thru Friday, 8am to 1pm; Seasonal

 

 

 

 

Nowadays, the American economy is full of unemployment; federal and state funds being consumed by teenagers living on welfare due to unplanned pregnancies; an American school system that does not provide skills for adulthood.  Small towns can no longer expect their children to live on the laurels of their ancestors; this does not bring food to the family table, nor put savings in the bank to reach financial goals.  In fact, small towns will eventually shrink smaller and become ghost towns; adult age young people are leaving for the big cities where the jobs, and money, are.

How about a concept that is not novel, but might save the future of a small town?  A business that employs youths between the ages of 10 to 18; teaches them business and life skills; manners and customer relations; teaches them skills that provides a platform to grow in life???  Yes, such a business does exist, right here in Blanding, Utah; established in 2004 by Elaine Borgen, a volunteer with AmeriCorps Vista.  Currently, she resides in Henderson, Nevada where she runs an Artisan Bakery for homeless women; teaching them skills to go forth in life with goals.  At first the shop was known as “Lickity Split Chocolates”, homemade chocolates that were so delicious and scrumptious; however, it became too well known and successful.  Orders for locals, and for shipping to other areas, simply became too much to handle.  The youth worked primarily just to fill orders; education was becoming second best.

Back to the drawing board, and “Lickity Split Bakery” was born in 2008; baked in the shop cakes, cookies and pies; breakfast fare such as quiche and crepes; lunch specials all locals love, Navajo Tacos.  2016 and the bakery is going strong, and I was able to stop in one Wednesday to speak with Chef Leon Sampson; one of the instructors and mentors of the children.  This gentleman beams with pride as he talks about “the little bakers”; while mainly Navajo, any child between the age of 10 to 18, who resides in San Juan County, is welcomed to come to the shop to learn and work.  He shows off the goods they have created and explains, “Lickity Split Bakery provides a community service for young people; they become skilled in business/work ethics, nutrition in food, life in general.  After high school graduation, they now know where their next step in life leads; whether to college or business directly, they can make a choice on their own.”

 

  
 

 
 

Leon’s own son, Trevor Sampson, is currently a CEO of Lickity Split Bakery…he’s only 16 years old!  Elysia is one of the Navajo young ladies who has worked at the Bakery for five years now; she is not only adept at baked goods, but runs the front counter with ease.  Her favorite part of the entire experience, well the baking of course!

 

 

Two items tried out that morning were the, and this was literally a mouthful, “Pumpkin Almond Cinnamon Roll with Orange Scented Cream Cheese Frosting”; try saying that three times fast.  As with any cinnamon roll, the outside layer had a crispness, but the inside layers were pillowy soft and moist; the frosting silky smooth with the correct hint of orange to tease the senses.  Then there was the Biscuit Crusted Bacon Cheddar Quiche; rich, eggy goodness full of onions, bacon and cheddar that slapped the taste buds up one side and down the other.   It was difficult, oh so difficult, not to buy and try the Blueberry Scone (I swear it was about 5” x 7” large); colorful Ice Box Cookies; or chocolate drizzled Chocolate Almond Cookies.

Pumpkin Almond Cinnamon Roll with Orange Scented Cream Cheese Frosting

Inside the Cinnamon Roll



Bacon Cheddar Quiche with Biscuit Crust

Blueberry Scones

Chocolate Almond Cookies



Icebox Cookies

 



New Ice Cream Shoppe

Currently, Lickity Split Bakery is open Monday thru Friday, 8am to 1pm; it is also only open seasonally, due to the fact the children must attend their regular schools during the year.  On July 4, 2016, a second shop was opened on Main Street, next to the San Juan Theatre, which will serve ice cream, cookies and crepes.

 

 

Imagine though, if a work study program could be established; where these wonderful, bright, imaginative 10 to 18 year olds could gain school credit for the skills learned at the bakery.  Imagine if such a program could happen in all the small towns, not just within San Juan County, but throughout the United States.  No, not a novel concept; perhaps a scary one to those who hold on tightly to the laurels of their ancestors; but then again, this is the 21^st century and the universe is infinite.

Mary Cokenour

 

 

 

Chef Rana Meets My Homemade Alfredo Sauce.

As much as I love to cook up Italian dishes, I am still "pasta making challenged".  Therefore, whenever I find a pasta product we can enjoy, I will match it up with one of my homemade sauces.  Have to keep it homemade, even if only semi, somehow.

The "Chef Rana" line includes a Mushroom Ravioli which has a creamier, less earthy tasting/smelling filling than others which have just a lot of chopped up mushrooms.  Someone disliking mushrooms will, more than likely, find this product more pleasing to their palette.  A typical sauce paired with mushrooms, and mushroom ravioli, is a browned butter sauce; but I'm not one for the typical.

While I try to keep half n' half in the fridge, sometimes there is just enough left to add to scrambling eggs, or use as a coffee creamer.  Thankfully, when I reached inside for the grated cheese (not that sits on the shelf in a green can stuff!), I noticed the almost empty half n' half container.  The light bulb shines brightly...why not make a homemade Alfredo sauce, but add the pasta to the pan to coat, instead of spooning over???  Sure, why not!?!

 

Mushroom Ravioli with Homemade Alfredo Sauce

 

 

Ingredients:

 



1 Tbsp. butter
1 small onion, diced
1 tsp. minced garlic
1/4 tsp. ground black pepper
1/4 tsp. ground nutmeg
1 package (18 oz.) Chef Rana Mushroom Ravioli
2 Tbsp. grated cheese
1 cup half n' half
parsley for garnish

Preparation:

In a deep, 12 inch skillet, over medium heat, sauté the onion, garlic, black pepper and nutmeg in butter.  At the same time, cook ravioli according to package directions; it will be ready when needed to add to the sauce.

Increase skillet temperature to medium-high; sprinkle cheese over onions; add half n' half, stir and bring to a boil for three minutes.  Add the cooked ravioli, toss gently to coat; remove from heat and serve with a garnish of sprinkled parsley.

Chef Rana Ravioli - soft pillows of pasta stuffed with filling

Makes 4 servings.

Mary Cokenour

Summer is Here and the Grilling is Easy.

On June 20^th, the Summer Solstice marked the beginning of summer, and yet the shortening of daylight.  While it is the longest time of sunlight for the year; the very next day the sun’s rays begin to shorten upon the Northern Hemisphere.  In olden cultures, and even in many today, this Solstice is a day of celebration; the Earth’s fertility is in full swing.

Summertime is also when schools are closed; children are free from the tortures within classrooms dominated by whip wielding teachers.  Well, that’s how they imagine school to be while the teachers see it just the other way round.  Summer is freedom; family vacations to new and exciting places; reunions in mountain or lakeside resorts; casting responsibility aside for days or weeks.   Best of all, outdoor cooking!!!  Grills, whether gas, electric, wood or charcoal are fired up; Smokers prepped with soaked, aroma filled wood.  Meats of all kinds, poultry, seafood; all rubbed and/or marinated to bring flavors to the wildest taste buds. 

Even vegetables are given special treatment to tempt the pickiest of eaters.  Try a nice side dish of one pound sliced mushrooms seasoned with sea salt, ground black pepper and garlic; equal amounts of olive oil and butter; slowly sautéed over low heat for a half hour.

 

 

 

 

 

 

 

 

 

 

Our grill has been pulled out from winter storage, cleaned, propane tank fully filled.  Inside the refrigerator, tightly wrapped in a double layer of heavy duty aluminum foil are…pork ribs.  Each meaty morsel has been rubbed with my All Purpose Rub; for 15 hours they marinate in the juices draw out by brown sugar and a selection of spices.  The grill will be then heated to 250F; the entire aluminum package laid upon the top rack for three hours.  Fat melting into meat; self-basting, self-tenderizing, slowly caramelizing.  Carefully unwrapped from the foil cocoon; the grill’s heat turned up to 400F; the ribs will go onto the lower rack for searing and glazing; a crisp char around the edges.  The meat tender, juicy, with just the right amount of give from the bone; sweet, savory, spicy all come together for delicious nirvana.

 

Remove excess fat from underside.

One cup of rub mixture for underside.

One cup of rub mixture for topside.

Massage the rub into the meat.

Double layer of heavy duty foil; fold ends over first.

Wrap long ends over each other; refrigerate for 15 hours.

Entire package on top rack; 250F for three hours.

Remove from foil.

Increase heat to 400F; sear both sides.

 

Perhaps, after a well-deserved nap, we’ll go on up to Loyd’s Lake for a cool swim; that is if we can get off the couch.   Ah yes, summer is here and it’s time for life to be a bit easy.

 

 

All Purpose Rub for Smoking and Grilling

 

Ingredients:

2 cups brown sugar

1 tsp. each sea salt, ground black pepper, ground ginger
¼ tsp. ground cayenne pepper
1 Tbsp. each paprika, onion powder, garlic powder

Preparation:

In medium bowl, mix all ingredients together thoroughly. Rub onto all sides of meat or poultry; refrigerate overnight. Smoke or grill.

Note: This is enough to cover both sides of a 3 to 4 pound rack of ribs.

 

Bonus Recipe!

All Purpose Barbeque Sauce

Ingredients:

2 Tbsp. peanut oil (if not available, use canola oil)

1 small onion, diced
1Tbsp minced garlic
1 ½ cups crushed tomatoes
1 (6oz) can tomato paste
½ cup apple cider vinegar
½ cup water
1/3 cup brown sugar
3 Tbsp. chili powder
1 Tbsp. ground horseradish
¼ tsp. ground cayenne pepper
1 tsp. each salt and ground black pepper
¼ cup Worcestershire sauce
¼ cup dark molasses

Preparation:

In a large saucepan, heat oil on medium-high heat; sauté onion and garlic till softened; be careful not to burn garlic. Add in remaining ingredients, stir together and bring to a boil. Reduce heat to low and let simmer for 30 minutes; sauce will thicken. Stir occasionally to keep from sticking or burning. If sauce thickens too much, stir in a tablespoon of water until desired consistency is achieved.

Use warm or cold; store in refrigerator in airtight container; will keep for up to 2 weeks.

Makes 2 cups.

 

Mary Cokenour

Cooking Across America Presents, Utah.

Better start this off with a disclaimer, “No Andes Candies or York Peppermint Patties were eaten, melted, nor harmed in any way with the making of this recipe.”  That should make the politically correct or anti-whatever groups happy; now to the good stuff…chocolate, mint and brownies.  This trio happens to be one of my very favorites, so making “Chocolate Lovers’ Favorite Mint Brownies” from the Utah Cook Book (page 88) was no hardship at all.

When looking at chocolate’s history, the first cultures to come to mind are the Aztecs and Mayans of Mesoamerica.  They made a beverage known as xocolātl, a Nahuatl word meaning "bitter water".  The seeds of the cacao tree have an intense bitter taste; the process of fermentation (converting carbs into alcohol) created a nectar only meant for kings.  News Flash!  Pottery (Deadman Black on Red) found, at Alkali Ridge National Historical Landmark, located in San Juan County, held traces of cacao which dated back earlier than the Aztec culture of Mexico.  While the ruin site itself was covered over, it can still be visited; from the Monticello Welcome Center on Route 191, travel south for 11.3 miles; turn onto Mustang Road (CR 207) just before mile marker 60.  Stay on CR 207 for 2.8 miles to the junction of CR 207 and CR 204 (Alkali Point Road); turn left onto CR 204 and the entrance is 1.4 miles on the westward side.  Then again, if you just want to read about the Landmark, simply go to my travel blog: www.southwestbrowneyes.com (yes, a little bit of self-promotion never hurts).

Mentha/Mint is known as the herb of hospitality in Greece; was one of Europe’s first deodorizers; has culinary and medicinal uses; there are twenty known species and counting; mainly a perennial herb that spreads and is difficulty to kill.  If you have a paving stone or natural stone pathway on your property; leave room between the stones and plant peppermint.  Imagine the delightful surprise of visitors as they step on the plant; a soothing scent of mint assails their nostrils.  Have a cold?  Mint tea and honey will soothe the throat and the blahs; mint jelly on a nicely roasted leg of lamb is a winning meal.  Imagine the wondrous jams and jellies that can be made from pineapple mint (sorry, it’s an annual); orange mint or apple mint; dried mints can be lovely teas, and mixed with other herbs for intoxicating combinations.

Alright, alright, you want that brownie recipe.  First off, I have to say that when it comes to baking from scratch, I am always amazed on how I am wearing more flour than seems to go into the bowl.  Add the dry to wet ingredients is a simple step; place mixing blades into bowl, turn on and POOF!! I am suddenly enveloped in a white cloud.  Now that takes talent!  Of course a huge thank you goes out to my favorite guinea pigs at the Monticello Welcome Center, City Office and the San Juan Record.  Staring at them intently as they try my concoctions, they know I am seeking the most honest answers and opinions.  Consensus was?  Yum; Delicious; Brownie is moist and consistent; Mint is not too thick or overpowering; Chocolate Topping is just right in sweetness; Overall consistency was moist; and my very favorite opinion….Can I have another?

So here is the recipe...

 

Chocolate Lovers’ Favorite Mint Brownies

(From “Utah Cook Book” – page 88)

 

Brownie

Ingredients:

2 cups sugar

1 cup butter, softened
4 eggs (I used large)
4 (1 oz.) squares unsweetened chocolate, melted and slightly cooled
2 ½ cups sifted flour
¼ tsp. salt
¼ tsp. baking powder
2 tsp. vanilla extract
1 cup broken walnuts or pecans (I used walnuts and quartered them)

Preparation:

Preheat oven to 325F.  In a large bowl, cream, together sugar and butter until fluffy.  Beat in eggs until well blended; then add melted chocolate.  Sift flour, measure, sift again with dry ingredients and add to creamed mixture along with vanilla and nuts.  Spread in a greased and floured 9 x 13 baking pan and bake for 30 to 35 minutes or until no imprint is left when top is touched with finger.  Spread Mint Frosting over top and refrigerate for one hour.  Glaze with Chocolate Chip Glaze Topping.

 

 

 

 
 

 

Mint Frosting

Ingredients:

4 Tbsp. butter, softened

2 Tbsp. evaporated milk
2 cups powdered sugar
½ tsp. peppermint extract
Few drops red or green food coloring

 

Preparation:

Mix all frosting ingredients together until creamy.

  

 

 

Note: I ended up adding 2 extra teaspoons (mix after each extra teaspoon) of evaporated milk as the frosting was still too stiff to spread.

 

Chocolate Chip Glaze Topping

 

Ingredients:

6 Tbsp. butter

1 cup semi-sweet chocolate chips
2 tsp. vanilla extract

 

Preparation:

In the top of a double boiler, combine butter and chocolate chips.  Add vanilla and blend thoroughly.  Pour gently over pink or green frosting and spread by tipping pan; refrigerate.

 

 

Note:  I used a microwave safe bowl for the melting part; one minute, stir, one minute, stir and it will be smooth and liquidly.  For the refrigeration, if you want the chocolate topping soft, 1-2 hours; for it to be candy hard 4-6 hours.

 

Mary Cokenour