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Other regions place the dough on the bottom and cover it with fruit. Wherever the dough happens to be place, these pie-like desserts are based on whatever fresh ingredients are in your kitchen, ready to be used.

My kind of pie! Crisps, crumbles and their pie-ish cousins have the comforting taste of a made-from-scratch dessert, filled with seasonal fruit and berries, finished off with a golden-brown topping. The magic happens in the oven while you tend to more pressing matters, like enjoying a lovely summer evening. Cobbler — An American deep-dish fruit dessert or pie with a thick biscuit and a fruit filling such as peaches, apples, berries.

Some versions are enclosed in the crust, while others have a drop-biscuit or crumb topping. Crisps and Crumbles — A bottom layer of fruit or a mixture of fruits baked with a crumb topping. Crumb topping can be made with flour, butter, nuts, oats, cookie or graham cracker crumbs. Betty or Brown Betty — Consists of a fruit, most commonly apples, baked between layers of buttered crumbs. Betty was a popular baked pudding made during colonial times in America.

Grunts or Slump — An adaptation of the English steamed pudding that used fruit and dumplings. In Vermont, Maine, and Rhode Island, the dessert is called a slump. Buckle or Crumble — A type of cake made in a single layer with blueberries added to the batter. The topping is similar to a streusel, which gives it a buckled or crumpled appearance. Pandowdy — A deep-dish dessert most commonly made with apples sweetened with molasses or brown sugar.

Topping is a crumbly type of biscuit. The crust is broken up during baking and pushed down into the fruit to allow the juices to come through. The apples are nestled in a bowl created by the crust. Sonker — A Southern deep-dish pie or cobbler served in many flavors including strawberry, peach, sweet potato, and cherry. Preheat oven degrees. Mix sugar and shortening and egg. Sift together and stir in flour, baking powder and salt. Bake minutes at degrees. Put on topping before baking. There are countless ways to make delicious potato soup that taste great, warming your tummy on these still-frosty and often-wintry days—no matter what the calendar says.

My Mennonite mother tended to cook quite simply and this was long before anyone had heard of what we now call Loaded Potato Soup. Mom would heat milk in a sauce pan slowly and carefully not to scorch the milk , cube leftover potatoes into small squares, and sometimes add small chunks of celery and celery seasoning. We would spread butter onto a piece of plain bread, put it in the bottom of our soup bowl, and Mom would ladle the milk, potatoes and celery over the butter bread in our bowls. On a recent Saturday lunch I had only enough leftover cooked potato for one serving of soup.

My husband happily ate our leftover Friday night pizza for his lunch, and I was just as happy with this quick mixture using the ingredients I had on hand. Treat yourself to this homemade soup if you need to eat alone or want to use up leftover potatoes! Use a potato masher or whisk to keep stirring smoothly. Add remaining ingredients, except cheese , stirring and cooking minutes until cooked through.

Taste the goodness of Amish life. Bestselling cookbook author and food columnist Lovina Eicher brings together the best of Amish cooking in The Essential Amish Cookbook: Everyday Recipes from Farm and Pantry. Join Eicher as she shares traditional Amish recipes along with her own kitchen tips and secrets.

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Growing up, Eicher learned to cook and bake at an early age alongside her mother, longtime columnist and Amish cookbook author Elizabeth Coblentz, and has put those skills to use in her own Amish kitchen as she cooks for her eight children. From hearty main dishes to substantial sides—plus a generous sampling of scrumptious cakes, pies, cookies, and other delectable desserts—learn how to make the hearty, simple dishes that the Amish cook together and serve at home, church services, and weddings. Experience the simple joys of Amish life—food, faith and family!

Davis is the author of nine books, most recently, Whatever Happened to Dinner: She writes the syndicated column, Another Way , serves as a managing editor for Herald Press, and is also editor of a local family publication, Valley Living. She keeps a blog where she features frequent recipes from her home, family and church life. I hope you do too. Add sausage, celery, chives, etc. Melody Carlson has written more than books with sales around 6. Be sure to enter below to win a copy of Melodie M. In winter—especially if you get some unexpected snow days—nothing tastes quite as comforting or delicious as homemade sweet rolls.

Anyone else remember that magazine? For a while, I could make this recipe without even looking at it. I waited tables there the summer after high school. The rolls were a great hit at the restaurant—people stopped by to enjoy them with their morning coffee. I did not work the morning shift but I was told it was a treat for as long as they lasted.

I think we sold them for around cents a piece in the diner. These rolls freeze well too, so mix up a batch on a Saturday morning when you perhaps have a little more time. My variation from Co-Ed Magazine. I use half the dough to make sweet rolls, and the other half to make dinner rolls as described below.

When the yeast has started to rise and activate in the warm water, add about one cup of the flour to yeast mixture and stir. Begin stirring all together. If using stand mixer, you should be able to use the standard beater and then switch to dough hook when it gets stiff. Beat with dough hook for minutes, adding flour as needed.

Remove from bowl and knead it minutes on flour covered surface. A slightly sticky dough makes the best rolls, but it should not stick to your hands.

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Place dough in greased bowl, cover with clean tea towel, and allow to rise in warm place under the hood light of stove usually works or in oven with only the oven light turned on, until double in bulk approximately 1 hour. Punch down, let rise again until double, another hour or so. For cinnamon and sugar mixture: Place in greased 9 x 13 inch pan.

Let rise until double in size. For dinner rolls using rest of dough, form small balls size of large walnuts. Place balls in greased 9 x 13 inch pan touching each other keeps sides softer that way. Bake either or both pans at for minutes.

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Cooks corner green bay coupons

Charles S asked a question. Hotelcoupons has a rate of They require a cash deposit for incidentals. Dan H asked a question. Answer from Joanne W. It doesn't look like they have a shuttle and there is not a bar either. Very reasonable place to stay though. Previous Next 1 2. Jim R wrote a room tip. Lee B wrote a room tip.

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Abby W wrote a room tip. United States Wisconsin Green Bay. TripAdvisor LLC is not responsible for content on external web sites. Taxes, fees not included for deals content. About Us Help Center. Check the sign to confirm if you need to display a coupon or not. On public holidays, you can park in a coupon park for as long as you like without displaying a coupon.

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