Flavors taste good
LYTTON – The love of creativity and trying new things is what drives Rosa Kennebeck in the kitchen.
Kennebeck said she credits her grandmother, Eleanor VanEvery, and her mother, Sherri VanEvery, for handing down the creativity gene.
“My grandmother always made me what I wanted, and I love how she could make something out of nothing,” Kennebeck said. “My mom enjoys crafting. They are both creative people, and I got that from them.”
Kennebeck has fond memories of working alongside her grandmother in the kitchen. She still enjoys carrying on some of the traditions and bringing lessons learned from her into her own kitchen.
Kennebeck said her grandmother rarely used recipes and would work with what she had.
Kennebeck finds herself baking and cooking in much of the same way. She said if she is out of an ingredient, rather than running to the store, she will work at finding a substitute and works at finding ways to use what she has on hand.
Kennebeck said she takes the opportunity to be innovative when she tries new recipes.
She will almost always use a recipe as only a general idea, but tweak it to make it her own.
She also uses her imagination when decorating cakes, cupcakes and cookies and coming up with new flavor combinations, especially with cupcakes.
Kennebeck said she has most recently experimented with brown sugar and honey cupcakes, a tea-and-honey-flavored cupcake and even pushing the envelope with some untraditional baked goods flavors – a taco cupcake and cheddar- bacon cupcakes.
“I enjoy the creative part of it all, trying to figure out what flavor goes with what and the creativity of decorating,” she said.
Kennebeck enjoys baking for friends and family and has done some work for hire, which she hopes could lead to owning her own restaurant someday.
In the meantime, she likes to make an assortment of goodies including cookies, cupcakes, cakes, cake-pops, breads, buns, hoagie buns and tortillas.
When it comes to decorating cakes, Kennebeck said to not be afraid to wipe the frosting off and start over.
While preparing meals, she said she loves to add flavor and encourages others not to be afraid to add extra seasonings to their dishes.
“I use three things on a regular basis – pepper, a little bit of salt and garlic powder,” said Kennebeck. “By adding a little bit of something, you can create some great flavors.”
Easiest peanut butter cookies EVER
1 cup peanut butter
1 cup sugar
1 teaspoon vanilla
Cream mixture together. Roll into balls. Flatten with a fork. Bake at 350 for 7 to 10 minutes.
Cookies will change from a darker brown in the center to a lighter color when they are done.
Makes approximately 24.
Peanut butter cups
“I use my peanut butter cookie recipe,” Kennebeck said, “but packaged peanut butter cookies can be used. Form cookies in mini muffin pans pushing onto bottom and up sides. Bake. While still hot insert a peanut butter cup in each cookie. Let cool and pop out of pan.
Jalapeno cheddar tortillas
2 to 3 tablespoons of jalapenos chopped small (can also use green bells, onions, etc.)
1/2 cup water at room temperature
2 tablespoons oil
4 ounces finely shredded cheddar (or any other preferred cheese as a substitute)
1/2 teaspoon salt
2 cups flour
Mix all ingredients fully. Form into balls (6 to 8).
Roll into desired shape and cook on a hot griddle. Will see air pockets forming while cooking.
These air pockets make the spots like what you see on store-bought tortillas.
Flip tortilla after air pockets form and check for desired color on air spots. Cook on both sides.
Cool on a plate and enjoy.
(Used for breaded chicken sandwiches or crispy homemade chicken strips)
3 chicken breasts, flattened (can be halved for sandwiches or cut into strips)
3/4 cup flour
1 1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon Cookies Flavor Enhancer
1 teaspoon Famous Dave’s burger seasoning (black jar)
3/4 teaspoon any preferred seasoning salt
Any preferred buffalo sauce
Any preferred red hot sauce
(Can also add other hot sauces such as Cholula, Tabasco or Louisiana hot sauce)
In another bowl mix dry ingredients. Dip chicken into dry, wet, dry bowls and coat thoroughly.
Fry in any preferred oil until chicken is done.
1 cup shortening
1/2 cup butter or margarine
1 to 2 teaspoons of any preferred extract
2 to 3 cups of confectioners’ sugar
Water if needed
Thoroughly cream shortening and butter. Scrape bowl. Add extracts.
Add 2 cups of confectioners’ sugar. Beat thoroughly. More sugar can be added depending on desired consistency.
Kennebeck said she prefers to over-sugar buttercream and then thin it with water (added 1 tablespoon or less at a time) until light and fluffy.
It can now be colored and used as frosting.
Leave frosting a little thicker for decorations, medium consistency for frosting cake and add an extra bit of water for writing or more intricate design on cake.
Easy strawberry pie
1 premade graham cracker crust (or make your own)
1 tub of strawberries sliced to fill crust
1 small box strawberry Jell-O
1 small box vanilla pudding, cook style not instant
1 1/2 cups water
In a medium sauce pan combine water, Jell-O and pudding.
Bring to boil over medium heat while stirring constantly.
Pour over strawberries and refrigerate until set.
Note: Sugar free pudding and Jell-O are a great alternative and make this more diabetic friendly.
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