The Glasgow Courier - Serving Proudly As The Voice Of Valley County Since 1913

By Mary Honrud
For the Courier 

This And That


September 9, 2020

Editor's Note: This column was submitted to us on Aug. 31.

The making of another frosting used up the remainder of my fresh raspberries. The following recipe was finally tested and is definitely a keeper. I’m using it for graham cracker “sandwich cookies”, as well as on a dark chocolate cake. The cupcake recipe I recently shared also makes a fine 9x13” cake. Chocolate and raspberries really do go well together. Cream cheese makes a frosting so much richer, too, don’t you think?

Fresh Raspberry Frosting

1 C raspberries (fresh OR frozen)

2 Tbl sugar

1/2 C butter, softened

4 oz. cream cheese, softened

2 C powdered sugar (or more)

1/4 tsp vanilla

Combine the berries with the 2 Tbl sugar in a small pan. Cook, stirring, over medium-low heat. Mash the berries, then strain the liquid out and let cool. Cream the butter and cream cheese. Gradually add in 1 C powdered sugar. Add in the cooled berry puree with the vanilla. Gradually add enough powdered sugar to make the frosting the thickness you prefer. Store air tight.

I was rather blue when I wrote last week’s column, crying a bit about the paucity of the wanted bounty from my garden. I apologize for that. Since then, I’ve bounced back a bit, but then raccoons demolished my remaining corn. They are so destructive. I did get revenge on a couple of them by using our live trap (a misnomer in that they didn’t live long after capture!).

I’d noticed a couple of ears that had their husks shredded on top one afternoon. Apparently the cayenne pepper didn’t deter those critters for long. The trap was brought out from the garage and baited with one of those partially shredded ears. The next morning I was greeted by a very angry, trapped raccoon. Unfortunately, he hadn’t been alone. My one and only immature pumpkin was hollowed out right next to the trap. A couple of ripe tomatoes were similarly chewed on. Many corn stalks were toppled, with more ears shredded to a greater degree. That raccoon was quickly dispatched and the trap reset. (I did rescue several ears that were barely opened by raccoon claws.)

The next morning, as I was heading out to check the trap, I heard some bird-like chittering from the backside of the corn patch. Fearing I’d captured one of the Hungarian partridges that hang about my yard, I hurried to see. The very young captured raccoon quickly quit chittering and commenced growling and hissing at me. I growled back. His lunging at the wires of the cage did not impress me much, although I was glad those wires were between him and me. Again, he hadn’t been alone during the night and the rest of the corn was completely destroyed. All that’s left for me to do is clean up the mess. (The trap was empty the next morning. The gang of bandits have moved along, minus two members.)

A new broccoli salad recipe has been discovered, tested, and approved. The broccoli is slightly steamed first, so it isn’t quite as crunchy. I used a friend’s tip, which is to add a teaspoon of baking soda to the water so the broccoli retained its pretty green and didn’t fade. The next time I make this, however, I’ll either use one large garlic clove or search for two smaller ones. I’d used two very large ones, and Dennis politely said my breath was not so nice. Chewing on parsley didn’t help much, either. My tip is to peel the stems, and chop and add them. (Cut the florets off, then pinch the edge at the bottom of the stalk between your thumb and the flat of the knife, and pull upwards towards where the florets had been. Work around the stalk. The peel should pull off fairly easily.)

Garlic/Broccoli Salad

1 head broccoli, cut into florets

1 tsp EVOO

1/4 C pine nuts

1 1/2 Tbl rice wine vinegar

2 cloves garlic, minced

Pinch of cayenne

3 Tbl golden raisins

Heat the oil in a small pan. Toast the nuts over medium heat 2-3 minutes, until fragrant. Remove from heat. Steam the broccoli over boiling water for 3-4 minutes, then rinse under cold water to chill. Drain. Whisk the vinegar with the garlic and cayenne. Pour over the broccoli and nuts. Add the raisins and toss to combine.

We are starting our wheat harvest. There have been delays due to high humidity, as well as a flat tie on the header - twice! Of course it rained a bit Sunday morning, preventing work. I enjoyed the day off. The wheat crop seems as though it would be pretty good, IF we get it all this year. Last year wasn’t so great. So gardening is on the back burner for now.

Correction: when I shared all the Raspberry recipes, Aug. 19, I didn’t proofread well enough. If you’re making the Raspberry Butter Bars, the 1 1/2 C sugar should be added in after you beat the butters together, before adding the eggs, one at a time. I am sorry about leaving out that step.


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