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.
Jingle Bell Popcorn Balls
Kitchen Chatter's Easy Caramel Snack
Opera Fudge 3- versions
Chocolate Pudding Fudge
Sweet Pink Coconut
Chocolate Oyster Cracker Squares
Tips For Making Truffles
Lemon Truffles with White Chocolate
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
Using your fingers, mix the butter into the dry ingredients until the mixture is combined and resembles small peas.
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