Warm Up With German Apple Cake.

The American tradition of Groundhog Day, initially began in Britain with Candlemas Day. Priests would hand out blessed candles to the residents of their community on February 2nd.  This tradition dealt in opposites, if the candles were distributed on a sunny day, harsh winter would keep ahold of the land.  If it was a stormy day, winter weather would end soon to welcome beautiful spring. 

Eventually the tradition was adopted by Germans, and they used a creature to predict the weather, the hedgehog. If the day was sunny and the hedgehog saw his shadow, people expected more winter weather; conditions were stormy and the hedgehog didn't see its shadow, spring was near.  When the Germans began to immigrate to Pennsylvania, in the 1800s, the hedgehog was not a native of the land, but the groundhog was.  The tradition remained, just the fortune teller changed.

Now while the 2020 prediction, from the groundhogs, is spring will come sooner this year; they have made a huge oops in many areas of the country.  Around 11am this morning, snow began to fall in Monticello, Utah; Dove Creek, Colorado and upper Utah showed photos and videos of their extreme snowfall.  Calendar wise, spring is about six weeks away; weather wise, winter will let go when it decides to, not when a groundhog says to.

Typically a fall harvest fruit, the apple, has become available for public consumption via supermarkets, local markets and farmers markets.  On a cold, windy, harsh winter day, wouldn't it be lovely to have a delicious slice of German Apple Cake along with a hot cup of tea or hot cocoa!?!

I found this recipe on another food blog, Plated Cravings, and found it to be easier than many other recipes online.  I also like how the cake looks, with pretty apple slices nestled into moist cake.

So I will simply share that recipe here, giving credit to that food blog, of course.  In addition will be photos of how it went along, with a very tasty finale.  By the way, I made a double batch of this cake as I enjoy sharing.

German Apple Cake

(Plated Cravings: German Apple Cake )

Ingredients:

4 small apples
1/2 cup unsalted butter room temperature
1/2 cup granulated sugar
2 tsp vanilla sugar or vanilla extract
2 tsp fresh lemon juice
3 large eggs
1 1/2 cups cake flour (see instructions above)
2 tsp baking powder
1/4 tsp salt
2 tbsp milk
Powdered sugar

Instructions:

Preheat oven to 350°F (175°C) and grease the bottom of a 9- or 10-inch springform or use parchment paper.

Peel, quarter, and core the apples. Thinly slice each quarter lengthwise without cutting all the way through.
















In the bowl of a stand mixer fitted with the paddle attachment, beat butter until creamy, about 1 minute. Add sugar and mix until light and fluffy, about 2 minutes.
Add eggs one at a time and beat for 30 seconds on high speed after each addition.
Add vanilla sugar (or extract), salt, and lemon juice. Beat until combined.
Combine cake flour, baking powder, and salt. With the mixer running on low speed add half of the flour, then 1 tbsp milk, followed by the remaining flour, and then the remaining milk. Beat until just combined. Don't overmix!





Transfer batter into prepared pan and smooth the top with a spatula. Distribute the apples with the sliced side up on top.

Bake in the lower third of the oven for 45 minutes, until lightly browned and a skewer comes out clean. Transfer to a cooling rack and remove the springform ring. Let cake cool on the bottom of the springform pan to room temperature.

Sprinkle powdered sugar over the cooled cake and serve with sweetened whipped cream.

Reminder, apples are available all year long, so don't wait for a particular season.  Simply bake and enjoy!

Mary Cokenour

Copycat Taco Bell Breakfast.

Living in southeastern Utah, businesses are scarce, and becoming scarcer.  In fact, news around town is that three restaurants and one motel have decided to close down.  I've had opportunity to speak with a few other business owners, and they're thinking of doing the same.  Yet, those in power, for some odd reasoning, don't believe that economic development should be taken seriously.  Then again, there is a small faction that seems to hold reign over the area; born and raised, family money, and they want things to stay the way they were when the pioneers were first here.

Again, though, this is the very same faction that pitches the loudest fits about the county tax being raised, young people moving away, and other family members not moving back with their own families in tow..  Why would they want to?  Why would young people want to stay?  There are slim to few jobs available, there are no financial opportunities!

So I am, once again, asking, if businesses want to expand, come on into San Juan County, Utah.  At this point in time, we need stable franchises, even those associated with chains, to give our local economy a swift kick in the butt, and moving upward!  As to that small faction, time to be overthrown; so those living here, rise up and don't allow your town to become another ghost town.  People living elsewhere, come on in, buy up homes for sale; buy up empty properties and build; let's make every town, the best, and prosperous, little town in San Juan County!!!

Now to cooking, as we don't have a Mexican restaurant in the area, not even a chain that pretends to serve Mexican food, we have to either travel an hour to Cortez, CO or Moab, UT.  Or, see the commercials on the telly, and either sigh with regret, or make it up ourselves.  For us, making it up ourselves is half the fun, the other half is eating what we've created!

Taco Bell introduced the Breakfast Crunch Wrap; a whole hash brown patty, scrambled eggs, cheese and bacon, wrapped up in a tortilla that is multi-folded and browned on the outside.  I've made breakfast burritos before, some I've left with plain, open ends, tortilla; some I have closed the ends and browned in the skillet.

Luckily, the local market was selling, for a reasonable price, a package of hash brown patties.  Now these can be quickly browned in a skillet, with a bit of melted butter; or warmed up in the microwave; your choice! I fry up a package of bacon weekly....ok, someone explain why most brands don't put out one pound packages...what is with this 12 ounce nonsense!?!  It started with coffee, and is now becoming rampant with food products; what is wrong with selling a complete pound!?!

But I digress, fried up crisp bacon; made creamy and yummy scrambled eggs; tortillas were slightly warmed in the microwave (about 10 seconds, paper towel between each).

Center of the 12-inch tortilla (use 10-inch if you can't find the 12-inch), spread out two tablespoons of shredded cheddar.  Don't like plain cheddar, use pepper jack to uumph it up, or even a combo.  Oh, and leave, a minimum, of two inches clean from the edge of the tortilla to the filling.

Next, layer on a couple of slices of crispy bacon; break them into sections so they're not sticking out too far, and possibly rip the tortillas during the folding process.

Third layer is the whole hash brown laid across; remember, you warmed it up in a skillet or the microwave.  Don't use any cold ingredients, except the cheese, or it won't cook evenly in temperature.

Fourth layer is the scrambled eggs; one egg per wrap as it will spread out evenly once fluffed up.














Now comes the wrapping part, on that clean section, brush a little water onto it.  Carefully fold up, at a sharp angle, the tortilla around the filling; the water will help hold the folds together and down.

Melt a little butter in a skillet, size depends on how many you are making for breakfast.  When the butter just begins to sizzle, place the tortilla wrap, seam side down; let it brown for about 2 minutes.  Eveyone's stove top is different, so don't be shy about checking the browning after one minute.







Once browned, flip the wrap over, repeat the browning.  Remove to a plate and enjoy!  Remember, it will be hot, so don't burn yourself in your haste to eat this wonderful breakfast creation.

Now you can make your own copycat version of Taco Bell's Breakfast Crunch Wrap!  Here, here to breakfast, and to Economic Development in rural communites!!!

Mary Cokenour

Time to Think Amore’

Day after Christmas, and already stores were filling up aisles with gifts, candies and decorations for Valentine’s Day.  The New Year had not even been celebrated as yet, but we were being programmed to think about a future holiday.  Besides the required gifts to “prove undying love”, a romantic meal is also part of this holiday.  Many restaurants offer specials featuring expensive cuts of meat, or shipped in seafood like lobster.  You know, the types of foods only eaten for holidays and special occasions, where the amount spent equals the amount of love in the heart.

Equating love to a monetary value just does not sound right to me somehow.  However, throughout history, marriages were arranged between families.  Was this a form of keeping these families “pure” by purchasing the correct spouse?  However, women have always been looked upon as a type of commodity throughout history, and world cultures.  Either the groom’s family would pay a “bride price” to the intended bride’s family, or a dowry was offered to the groom’s family.  What is a dowry?  Basic definition is, “A dowry is a transfer of parental property, gifts, or money at the marriage of a daughter.”

Even in modern societies, it is often the bride and her family who foot the major portion of the wedding and reception costs

Whether wealthy or poor (does a middle class even exist any longer?), I believe love is measured in small ways.  The longing look, gentle touching of hands, a little nudge-nudge, wink-wink; an unexpected compliment, or sharing the last cookie while watching a movie.  Does not cost much, well excepting if the cookies are homemade or store bought.

Swinging back to the romantic meal aspect, not every couple can afford a fancy time out.  Does that diminish the value of Valentine’s Day?  Of course not!

Living in Monticello, the nearest Olive Garden is either in Grand Junction, Colorado (2 and 1/2 hours’ drive northeast), or Farmington, New Mexico (2 hours southeast).  Many people enjoy going to one of these when they are in one of those cities.  The commercials are often on television, and yes, we have gone there once in a while ourselves.

Readers of this food column, and people who I have cooked for, know I focus mainly on Italian cuisine.  So, seeing the latest "limited edition menu items" in recent commercials; had to admit that I wanted to try them.  Then I thought about the items, and realized they are pretty close to baked ziti, and another type of baked pasta casserole, made in the past.  In other words, I can make these new items at home, myself!  While my baked ziti and baked pasta casserole use a homemade tomato based sauce, these new dishes require an Alfredo sauce.

Now, and you know I do this, putting my own spin on a recipe is usually on my mind.  Olive Garden uses a "creamy seafood Alfredo sauce" for the shrimp casserole.  Well, I know how to make Alfredo sauce, and it uses loads of Parmesan cheese.  Smoked mozzarella is shredded and used as a topping.  Since this item is not easily found in any local markets, and traveling an hour away to a supermarket is time consuming, regular mozzarella will do.  However, adding it into the sauce, with the Parmesan, will result in a rich cheesy sauce.   Oh, leaving out the nutmeg as black pepper and garlic will be the main seasonings.

     

Baked Mozzarella Casserole

Ingredients:

 

1 bag (12 oz.) medium sized shrimp

1 bag (16 oz.) tortellini (frozen or dried)

1 can (15.5 oz.) diced tomatoes, rinse & thoroughly drain all excess liquid

8 Tbsp. butter

8 Tbsp. all-purpose flour

6 cups hot milk

1/2 cup grated Parmesan cheese

2 cups shredded mozzarella cheese

2 tsp. salt

1 tsp. ground black pepper

2 tsp. garlic powder

1 Tbsp. dried parsley leaves

Preparation:

Fill a 3 quart pot halfway with water, place on high heat.  While waiting for water to boil, clean shrimp; remove shells and devein.  When water begins to boil, add in tortellini and cook according to package directions.  Fit a metal colander over the pot, place shrimp inside, and steam until a light pinkish coloring.  Place shrimp, drained tortellini and tomatoes into large mixing bowl.

Preheat oven to 400F; spray sides and bottom of 2 quart baking dish with nonstick cooking spray.

In another 3 quart pot, heat the butter over medium heat until melted; gradually add the flour, stirring until smooth.  Cook, stirring constantly, until the mixture turns a golden brown color, about 6 to 7 minutes; this is the roux.

Yes!  You can make the sauce, on the stove top, right next to the pot cooking the tortellini and steaming the shrimp.

Add the hot milk to the butter mixture one cup at a time; whisk continuously to avoid burning or clumping. When mixture is completely smooth, add the Parmesan and mozzarella cheeses, whisk until smooth again; remove from heat; season with salt, black pepper and garlic powder.

Pour cheese sauce over contents in large bowl, mix thoroughly and spoon into baking dish and sprinkle with parsley.  Place dish in oven and bake for 15-20 minutes; edges around contents, and on the top will be slightly browned, and cheese bubbling.  Remove from oven and let rest for 5 minutes before serving.

Makes 6 servings.

In case you are wondering, I rinse and drain the tomatoes as I do not want all that red liquid to dilute the cheese sauce, or turn it red.  The shrimp, parsley, and the tomatoes themselves should be the eye catchers throughout the white pasta and cheese sauce.

Now if shrimp is not a favorite, grill up chicken breasts with a light seasoning of salt, black pepper and paprika; cut into bite sized pieces and add this instead.  Or choose another pasta, like rigatoni, but make the cheese sauce as directed, add shrimp or chicken, and bake it up.

This casserole, paired with a salad and garlic bread will make a fantastic dinner for six.  However, it will be a spectacular Valentine’s Day dinner for two, with leftovers!

Mary Cokenour

Good Eating at DC Rack Haus

DC Rack Haus

330 Highway 491

Dove Creek, CO, 81324

Phone: (970) 677-2656

Website:  https://www.facebook.com/dcrackhaus/

Hours of Operation:  Monday thru Saturday, 7am to 2pm

                                      Closed Sunday

A little over one and ½ years ago, Beth Spigner, was working at The Dinner Bell, in quiet Dove Creek, Colorado.  Then it happened, the owners decided to pull up stakes and sell.  Beth talked it over with mom, Athena Spigner, and the decision was made.  Purchasing the restaurant and becoming co-owners, revamping the interior and menu; these two ladies were on a mission.  A mission to become the culinary goddesses of Dove Creek, and strong goddesses they are!

A military family, formerly from California, the move to Dove Creek, 16 years ago, was another easy decision.  Though they had traveled far and wide, retirement brought the Spigner family to a place they enjoyed visiting often, Colorado.  What better way to put down solid roots within the community, then to purchase a business to cater to it?

Now many locals were a bit concerned, “What about the Dinner Bell’s menu!?!”  Little by little, new menu items were phased in, older ones phased out.  You know, like that Whole Foods Thanksgiving commercial, “They’ll never know, we’ll just phase it in.”   There are three tried and true dishes that remain, “Open Face Burger”, “Green Smothered Burrito”, and the “DC Steak”.  DC Rack Haus uses the same tried and true recipe, so makes the best green chili around.  There was no way that was coming off the menu.  Well, unless the new owners wanted to find themselves at the open end of a hanging rope.

Third easy decision was the days and hours of operation.  Monday thru Saturday, 7am to 2pm, are prime time, and busy they are.  Locals flock in for deliciously prepared breakfasts and lunches; mainly house made with ingredients sourced locally.  During hunting season, hunters eagerly find the time for fluffy flapjacks and waffles; crispy French toast, and omelettes bulging with cheeses, meats and veggies of choice.  There are other egg dishes to choose from, biscuits and gravy, and, of course, the breakfast burrito.

Lunch time features are geared towards American and Mexican cuisines.  The burgers are half pounders, perfectly grilled with oozing delectable juices.  Try out the Snow-Cap with grilled mushrooms, onions, ooey-gooey Jack cheese on a toasted bun.  The veggies served are alongside the burger, so they are cool and crisp before adding to your burger.  The burgers are two fisted, so come hungry, and ask for extra napkins.  Side is crispy French fries, but sweet potato fries or crunchy onions rings can be substituted for an extra $1.50.  The portions are large, so once again, come hungry!  Let me tell you, for the portions you receive, the prices on the menu are spot on as well.

Patty Melt

Snow-Cap

Inside the Snow-Cap

There are wraps with or without meats; there is the “everyone’s favorite”, Country Fried Steak served with fries, toast and country style gravy.  The Country Fried Steak is also a breakfast feature with eggs and home style potatoes.  Looking for something more filling and vegetarian; try out a Veggie Wrap, Salad or Green Chili Cheese Fries.  The Cole slaw is house made, and that includes the dressing.  Do not be afraid to ask about ingredients, the Spigners want to make sure you have exactly what you are craving.

DC Rack Haus is family friendly as well, with a Kiddie Menu that will satisfy a child with choices of PBJ, Grilled Cheese, Mac n’ Cheese, burgers that small hands can manage and chicken strips.

While the high season does bring in more visitor business, having tour groups scheduling meals breaks, in Dove Creek, would be a huge boon to the community.   Well, to any small community where tourism is becoming a major attraction.  Tour companies need to get smarter about including breaks within small towns, where the service is more homegrown and comfortable.

Overall, the atmosphere is cozy, the service is friendly, and the food is just what the comfort doctor ordered.  Whether in Dove Creek, Colorado, another nearby town, or simply passing through, stop into DC Rack Haus for a homestyle breakfast or lunch that will make your eyes roll with dining pleasure.  You will not be disappointed!

Breakfast Menu

Lunch Menu

Mary Cokenour

Brunch at Stateline Bar and Grill

Stateline Bar and Grill

69576 Highway 491 (just east of the Utah/Colorado borderline)

Dove Creek, Colorado, 81324

Phone: (970) 677-2649

Website: http://www.thestatelinebarandgrill.com/

Hours of Operation: 11am - 9pm, Thursday thru Sunday

            Brunch: 11am - 2pm, Saturday and Sunday

Opening in 2014, Stateline brought to Dove Creek, Colorado a much needed bar scene and restaurant.  However, owners, Tim and Shelly Meyer felt there was something missing.   It was something that, they did not have, nor did any other restaurant; and that was brunch.  Oh sure, breakfast was offered Monday through Friday, maybe on Saturday, definitely not on Sunday; but it was over by 11am.  Now between you and me, who does not enjoy a nice brunch on a Sunday, or even breakfast for lunch in general?

Stateline Bar and Grill still uses local sources for their food supplies, so adding breakfast items to the shopping list was easy.  Baked goods such as buttery croissants and bread for French toast; bacon, thick ham, sausage for patties.  Blueberry syrup for thick waffles, or mild sausage gravy over biscuits and country fried steak are house made.  So are the waffles and French toast, and the maple syrup is real!

We dined on the Breakfast Croissant Sandwich, and the Country Fried Steak.  The croissant is extra-large, flaky and butter infused; choosing scrambled for the eggs was a great choice.  The eggs were fluffy and needed no seasonings or condiments to compliment them.  The bacon was crispy and melt in the mouth delicious; cheddar cheese connected all the ingredients of this sandwich perfectly.  A fruit cup featuring pineapple, cantaloupe and honey dew melon was the accompanying side.

The Country Fried Steak is a large, crispy coated, tender steak draped with mild sausage gravy.  Hash browns and toast of choice are sides.  Being used to black pepper gravy, the sausage gravy was an unexpected, yet taste bud pleasing change.  The crispiness of the coating gave a nice crunch to the chewing experience.

Luckily, another couple nearby, had ordered different dishes, so we were able to see what they entailed.  The Stateline features two eggs, bacon strips or sausage patties and hash browns.  The gentleman who ordered this, and the rest of us dining, were shocked to see how large and fluffy a serving of two scrambled eggs he received.  If they tasted anything like the ones in my croissant sandwich, he would be eating every bite.  The sausage patties were large and nicely grilled.  

Now his wife ordered the Waffle, and it was a classic Belgium style waffle that overflowed off the plate.  

Well now, they must have been really hungry, as the Avocado Toast special was also ordered, and it sure did look good!

Along with breakfast, we had coffee and water for our beverages.  Lovers of strong coffee will definitely enjoy Stateline’s.  It comes in a large, pastel colored mug; one sip and you will think you are a hobbit, as the hair will be growing out of your toes.

Stateline Bar and Grill’s Brunch will be a boon to this restaurant, especially with the influx of travelers along Highway 491.  Locals, of course, will have a new choice for lunch on Saturday and Sunday…breakfast! 

Mary Cokenour

It's New and You Want to Watch It.

I have started Vlogging!  That's right, now you get to see my crazy self, cooking and baking in my kitchen.

I'm calling it, "WTF is Cooking", and the first episode is on making homemade meat sauce.

Become a subscriber now, and don't miss any episodes as they become posted.  Episode 2 will be Lasagna!

Youtube Channel for WTF is Cooking   Click on the link now!

You know you want to watch it!

Mary Cokenour

Roam If You Want To

Roam Industries

265 North Main Street

Monticello, UT, 84535

Phone: (435) 590-2741

Email: info@roamutah.com

Website: http://www.roamutah.com/

“I hear a wind

Whistling air

Whispering

In my ear”

“Roam” by The B-52s

Surrounded by majestic Ponderosa Pine; sailing upon a one-track trail and the breeze whispers into ears a blessed silence.  Welcome to mountain biking in the Abajo Mountains with Roam Industries.  Opening its doors July 2018, owners Dustin and Natalie Randall, enjoy the great outdoors of San Juan County.  They wanted to bring mountain biking, hiking and winter sports to visitors, and locals, of this vast area. 

When it comes to mountain biking, Roam Industries became the organizers and hosts of the Abajo Enduro.  A yearly mountain biking fest which has grown to a 2-day, 3-State event, and has sold out the past two years.  What started out, as a handful of friends, to ride and have friendly competition, is now a full on event, maximum participation of 50 riders!  

“…dancing down those dirty and dusty trails

Take it hip to hip, rocket through the wilderness”

“Roam” by The B-52s

Mountain biking, as well as hiking and climbing, tours are offered during the spring to fall months.  Tours are initially 1-3 days of exploring various sections of San Juan County. Climbing is mainly in the Indian Creek Valley, or what is now part of the Bears Ears National Monument. 

Roam Industries offers the service of a mobile tiny home; sleeping 7 and room for supplies; it is camping with the comfort of home.  Currently the tiny home is up at Buckboard National Forest Campground.  Sports of shoe shoeing and cross country skiing are a major draw during the winter months.  Natalie Randall helped develop the trails that extend from the Dalton Springs and Buckboard campgrounds.  Through her grant writing, Monticello has been able to expand other trails as well for biking and walking.  A hut system, throughout San Juan County, is now in the works.

Do not think cross country skiing is your sport of choice?  Dustin Randall states, “It takes about one season to learn, and become proficient, on the skis.  After that though, you will love it!”

Another benefit of visiting Roam Industries is their self-serve snack bar and relaxed seating section.  Delicious scones of Lemon Rosemary, Pumpkin, Coconut, Ginger Apricot and more are the creations of home baker, Hannah Plemons.  Crisp around the edges, tender and fluffy inside, the fruity to savory concoctions are pleasing to the taste buds.  Along with coffees, teas, water, the scones are an indulgent start to the day’s event, or a relaxing finish.  Hannah’s scones are available Monday and Wednesday at 1pm, and they are gone in the blink of an eye!

While Roam Industries did have some success with a connection with Airbnb, it is mainly word of mouth that sustains this business.  Repeat customers and great reviews feed the trickle down effects to the City of Monticello.  Hotels, restaurants, and shops benefit from the influx of visitors, their families that come along, and the friends that decide to have their own Roam adventures.  What better way is there, for economic sustainability, and development, then to have local businesses holding hands, with each other, in camaraderie?

Current winter hours are Monday, Wednesday and Friday, 1pm-6pm.  Once spring’s warm fingers begin to caress the land, more adventurous opportunities will become available.  With the summer months, family reunions are always looking for activities; how about a group tour with Roam Industries? 

“Roam if you want to

Roam around the world

Roam if you want to”

“Roam” by The B-52s

Mary Cokenour