Still cooks childhood favorites
DAYTON – Cooking, crafting and family are just a few of the words that would best describe Angie Lambert.
Lambert, who resides with her husband, Brad, on their farm south of Dayton, along with their daughters, Melanie, 13, and Amanda, 10, said she is happiest when busy with kids’ activities or at home, either cooking for her family or making the many creations for her newest business, “AKCollections.”
Lambert creates several products out of recycled items such as old wool sweaters for pillows and plastic bags for bibs. Not only do her creations provide them with some extra income, she said, it’s also teaching her girls some valuable lessons in recycling and repurposing.
“It’s teaching the kids a good thing – to use what you have,” she said.
When she’s not busy at the sewing machine making those many creations, she enjoys spending time in her kitchen recreating many of the same foods that her family has enjoyed for generations as well as sprucing up recipes and trying new dishes as well.
It’s her grandmother and her mother that influenced Lambert the most in the kitchen. She has fond memories of helping her “Grandma Babe” make her famous chicken and noodles (in which she has the hand-written recipe framed in her kitchen) and her other grandmother’s rye bread and chocolate chip cookies are also favorites since childhood.
The line of great cooks didn’t skip a generation down to Lambert as she also credits her mother’s cooking.
“Everything my mother makes is fabulous,” said Lambert.
She labels herself more of a “baker than a cook” but isn’t afraid to try new things and put her own twist on a recipe.
“Make what you like, but be adventurous and try something new,” is Lambert’s advice to other cooks.
Some of her favorites include her grandmother’s chicken and noodles as well as her sugar free peanut brittle, or anything she can make with her kids, including homemade pizza.
Grandma Gwen’s rye bread
2 packages yeast
1/2 cup lukewarm water
2 cups boiling water
1/2 cup lard
1/2 cup sugar
1/2 cup sorghum
1 tablespoon salt
2 cups rye flour
4 cups white flour, with a fifth cup used for kneading
Dissolve yeast in lukewarm water. Pour boiling water over lard, sugar, sorghum and salt; cool. Add rye flour, yeast and about four cups white flour. Knead until smooth. Let rise twice. Place in pans and bake at 350 degrees.
Grandma Babe’s homemade noodles
2 well-beaten eggs
Dash of salt
2 half egg shells of milk
Mix and add flour to make stiff dough. Roll thin. Cut into squares the length you want. Sprinkle flour in between layers of stacked squares. Cut thin and shake apart.
Have two large boxes of chicken broth boiling in a large soup pot. Drop a few noodles in at a time. Stir as you drop. Noodles will begin to float. Cover the pot with a lid and let the noodles cook from two to five minutes.
Mom’s delicious cookies
1 cup margarine
1 cup brown sugar
1 cup white sugar
3/4 cup vegetable oil
2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon cream of tartar
3 1/2 cup flour
1 cup oatmeal
1 cup Rice Krispies
1 cup chocolate chips
1 cup butterscotch chips
Drop on cookie sheet and bake for 12 minutes at 350 degrees.
Promise of spring rhubarb dessert
2 cups flour
2 tablespoons sugar
Crumble together and press into a 9-by-13-inch pan. Bake 10 minutes at 350 degrees
Combine and pour over crust:
6 egg yolks beaten, reserve whites
2 cups sugar
4 tablespoons flour
1 cup evaporated milk
1/4 teaspoon salt
5 cups cut rhubarb
Bake at 350 degrees for 40-45 minutes.
Beat 6 egg whites; gradually add 3/4 cup sugar and one teaspoon vanilla. Spread meringue over hot filling and bake 10-15 minutes at 350 degrees until top is golden.
This can be served warm or cold.
Contact Kriss Nelson at firstname.lastname@example.org.
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