Kitchen Chatter Recipes

Hosted by Pat Duran
Group active since Wed, Aug 24, 2011

Loads of recipes soon from my recipe column of 45 years ago. Called Kitchen Chatter- it was in the Saginaw Township News- a small community - wrote for them for 17 years, and 3 cookbooks came from that column. Hope to see you here. Pat Duran/KC (Kitchen Chatter) Las Vegas, NV. 73 years old and retired, teacher and food columnist.


Get started on your holiday baking...

How this for lunch or dinner tomorrow!

Here is another tasty sweet bread

By Pat Duran - Dec 3, 2014

Did I just read that today is National Apple Pie Day (Lisa N)? well this should make your home smell divine..
Mom's Apple Pie Bread

Lure Fish House's "Blueberry Cobbler"...♥

By Straw's Kitchen - Nov 3, 2014

Lure Fish House's Blueberry Cobbler
Blueberry Cobbler Ingredients:
4 pints blueberries
1/4 cup sugar
2 T flour
5 T heavy cream
2 T freshly squeezed orange juice
1 t finely grated orange zest
Crumble topping; see recipe just below
Heat the oven to 350 degrees

Crumble topping ingredients:
1 cup old-fashioned rolled oats
1/2 cup flour
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup (1 stick) butter
In a medium bowl, whisk together the oats, flour and granulated and
brown sugars.
Using your fingers, mix the butter into the dry ingredients until the mixture is combined and resembles small peas.
Set aside.

In a large bowl, toss the blueberries with the sugar, flour, heavy cream, orange juice and zest.
Place the filling into an 8-inch square baking dish or 2-quart gratin dish, and sprinkle the crumble topping over the top.
Bake until the crumble topping is golden brown and the filling is bubbly, 30 to 35 minutes.
Remove from the oven and place on a rack to cool slightly. Serves 8-12
Source: LA Times with photo

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Thanksgiving recipe ideas