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A taste of the good life

By Staff | Jul 8, 2011

Clarice Glidden, who runs the Glidden House Bed & Breakfast, south of Denison, prepares some of her famous Glidden House coconut toast, which she often serves with mixed fruit.

By Darcy

Dougherty Maulsby

Farm News staff writer

DENISON-From the million-dollar view of the rolling Crawford County countryside to the memorable meals that Clarice Glidden serves in her country kitchen, the Glidden House Bed & Breakfast makes a lasting impression on guests.

“I’m known for my generous breakfasts,” said Glidden, whose guests have included Warren Buffet’s lawyer and the financial adviser who serves basketball star Shaquille O’Neal and Hollywood star Tom Hanks.

This chocolate mousse is always a crowd pleaser, Clarice Glidden said.

“I’ve always liked to cook and I meet a lot of interesting people through this business,” she said.

Glidden, who lives in rural Denison with her husband, Gary Hansen, has fine-tuned her favorite recipes through the years. She began her bed-and-breakfast business in northeast Iowa in Fayette in 1986 and re-opened the business near Denison after she moved to western Iowa to live near her daughter, Ann Platte.

A retired elementary school music teacher, Glidden is an avid cookbook collector who noted that many of her prized recipes have been gleaned from church and community cookbooks. “I read cookbooks like other people read novels,” said Glidden, who also enjoys watching the Food Network and reading magazines like Cook’s Illustrated.

Glidden, a native of Hartington, Neb., credits her mother with sparking her interest in cooking.

“My mother was a great cook who could take 25 cents’ worth of hamburger and make a wonderful meal for our family of seven.”

This chicken casserole is a favorite with Glidden’s guests.

Glidden said she cooks so frequently that she has been known to buy 48 pounds of butter at a time.

This love of cooking is a common trait among Glidden’s siblings, which include a retired restaurant owner and chef, as well as a cookbook author.

Glidden not only enjoys discussing all things culinary with her family, but she relishes the opportunity to visit with her bed-and-breakfast guests, especially those who share their own favorite recipes with her.

“Cooking is my hobby and I always like to try new things.”

Coconut toast

This cashew salad is a snap to prepare and is one of Clarice Glidden’s most requested recipes.

(Clarice Glidden said she likes to serve this signature dish with mixed fruit.)

12 to 14 slices of white bread (with crusts removed)

1/2 cup butter, melted

1 cup coconut

1 cup sugar

This quiche dish doesn’t need a separate crust, since it makes its own crust as it bakes.

1 teaspoon vanilla

1 egg

Chopped pecans, optional

Place slices of bread on a large cookie sheet. Bake at 350 degrees for 5 to 8 minutes. Combine butter, coconut, sugar, vanilla, egg and pecans.

Turn bread slices over and spread with coconut mixture. Return covered bread slices to the oven and bake 15 to 20 minutes. Remove from oven, and cut bread pieces diagonally, if desired.

Banana wheat muffins

(Glidden said she often mixes a double batch of these muffins, which are easy to make.)

1 1/3 cups all-purpose flour

2/3 cup whole wheat flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup mayonnaise (don’t use light or low-fat versions)

3/4 cup granulated sugar

1 cup mashed bananas

In a large bowl, combine the flours, baking soda and salt. In another bowl, combine mayonnaise, sugar and bananas.

Stir this mixture into the dry ingredients, just until moistened.

Put batter into buttered muffin tins. (Glidden uses a big ice cream scoop to fill each muffin tin about two-thirds full of batter.)

Bake muffins at 350 degrees for 20 to 25 minutes. Cool muffins for five minutes before removing them from the pan to a wire rack.

Chicken casserole

(This main dish is a Glidden House Bed & Breakfast favorite.)

8 chicken breasts, skinned

1 can cream of mushroom soup

1 can cream of celery soup

1 can cream of chicken soup

1/2 cup milk

1 1/2 cups rice, uncooked

1 cup celery, chopped

1/2 cup French dressing

1/4 cup butter, melted

Parmesan cheese

Slivered almonds, optional

Combine soups, milk, rice, celery, French dressing and butter. Place half of the mixture in a buttered 9-inch-by-13-inch pan. Place the chicken breasts in the pan. Sprinkle chicken breasts with salt and herbs, if desired.

Cover chicken breasts with the remaining soup/rice mixture. Sprinkle heavily with Parmesan cheese and top with slivered almonds, if desired.

Cover and bake at 350 degrees for 1.5 hours. Uncover the pan and bake for an additional 10 minutes.

Cashew salad

Glidden said this salad is one of her most requested recipes.)

1 head romaine lettuce, chopped and stems removed

1 cup cashews

1 cup shredded Swiss cheese

6 slices bacon, cooked and crumbled

Dressing:

1 cup salad oil

1/3 cup white vinegar

3/4 cup sugar

1 teaspoon prepared mustard

1 tablespoon poppy seeds

Combine salad ingredients in a large bowl. Mix dressing ingredients in a blender.

Toss the salad with the dressing.

Crustless quiche

This recipe doesn’t need a separate crust, since it makes its own crust as it bakes.

2 large eggs

1/2 cup Bisquick baking mix

1/4 teaspoon salt

1/4 teaspoon pepper (Glidden often uses white pepper)

1 stick butter, melted

1 1/2 cups milk

1/4 to 1 / 2 teaspoon dry mustard

Meats, cheeses and vegetables of your choice (options can include ham, bacon, chicken, Swiss cheese, broccoli or asparagus)

In a blender, combine the eggs, Bisquick, salt, pepper, butter, milk and dry mustard.

In a 9-inch buttered pie plate, place meat (Glidden often uses half a cup to 1 cup of ham), cheese, and vegetables.

Pour egg mixture on top of the meat, cheese and vegetables.

Bake for 40 to 45 minutes at 350 degrees. Let the quiche sit for a few minutes to cool before serving.

Chocolate mousse

(This is chocolate to the max and is always a crowd pleaser, Glidden said.)

6 ounces semi-sweet chocolate chips

1 teaspoon almond extract

1 tablespoon creme de cacao liqueur

1 cup whipping cream

In a blender combine the chocolate chips, egg, vanilla, almond extract and creme de cacao liqueur.

Microwave the cream until it just begins to boil. With the blender going, add the hot cream to the chocolate mixture and blend thoroughly.

Pour mousse into small sherbet or wine glasses, and refrigerate for several hours.

Contact Darcy Dougherty Maulsby by e-mail at yettergirl@yahoo.com.

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