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    Then and Now: Keeping Treasured Recipes Alive With a Twist
    Then and Now: Keeping Treasured Recipes Alive With a Twist
    Then and Now: Keeping Treasured Recipes Alive With a Twist
    Ebook263 pages1 hour

    Then and Now: Keeping Treasured Recipes Alive With a Twist

    By Ruth Leslie

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    About this ebook

    It’s true: we are what we eat. By making simple twists to our daily diets, it is possible to realize a multitude of health benefits. In Then and Now, an experienced cook shares her traditional recipes and transforms them into flavorful dishes that utilize fresh, organic ingredients and encourage a step away from processed foods and chemicals. Ruth Leslie relies on experience as a baker, nutrition coordinator, bed and breakfast innkeeper, teahouse proprietor, and cooking instructor to share her allergen-free recipes tailored to please every appetite and meet dietary needs. This easy-to-follow cookbook yields tasty dishes for all hours of the day. Included with her recipes are anecdotes that provide a little about Ruth, her family history, and valuable advice about healthy food choices.
    LanguageEnglish
    PublisherLulu Publishing Services
    Release dateApr 4, 2016
    ISBN9781483448312
    Then and Now: Keeping Treasured Recipes Alive With a Twist

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      Book preview

      Then and Now - Ruth Leslie

      Then and NOW

      Keeping Treasured Recipes Alive with a Twist

      RUTH LESLIE

      image1.JPG

      Welcome!

      Brew a cup of coffee or tea, pull up a chair,

      enjoy reading the stories and recipes,

      and then get cooking!

      Open. Cook. Repeat.

      Pictured on front cover: My great-grandmother’s recipe box

      Copyright © 2016 Ruth Leslie

      All rights reserved. No part of this book may be reproduced, stored, or transmitted by any means—whether auditory, graphic, mechanical, or electronic—without written permission of both publisher and author, except in the case of brief excerpts used in critical articles and reviews. Unauthorized reproduction of any part of this work is illegal and is punishable by law.

      ISBN: 978-1-4834-4832-9 (sc)

      ISBN: 978-1-4834-4831-2 (e)

      Library of Congress Control Number: 2016904123

      Because of the dynamic nature of the Internet, any web addresses or links contained in this book may have changed since publication and may no longer be valid. The views expressed in this work are solely those of the author and do not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them.

      Any people depicted in stock imagery provided by Thinkstock are models, and such images are being used for illustrative purposes only.

      Certain stock imagery © Thinkstock.

      Photography by Ruth Leslie.

      Scripture taken from the King James Version of the Bible.

      Lulu Publishing Services rev. date: 3/25/2016

      Acknowledgments

      This book is dedicated to my husband, Ian Leslie.

      Although this journey has not always been easy, he has encouraged me every step of the way to follow my dreams and create this book. Whenever I felt like giving up, he was there with his gentle spirit to help me take the next step. He has inspired me, believed in me, and faithfully tried and tested all my recipes—I think he actually enjoyed that part!

      He has been so willing to make dietary changes to our lifestyle, and so committed to seeing them through. Ian, I am forever grateful for your support, patience, and love. You’re the best!

      A special note of thanks to my mother, Elaine Cunningham, who endlessly listened to my ideas and believed in me. It’s always an extra blessing to have your mother, an author, assist with editing and offer helpful suggestions.

      A big thank-you to Valerie Questad, who understood my vision and beautifully created the book cover design and bookmark. Her work always amazes me. You can view more of her designs at www.windowwoman.com.

      image2.JPG

      Ohme Gardens, Wenatchee, Washington

      Contents

      Breakfasts, Brunches, and Breads

      Wild Huckleberries

      Huckleberry Syrup

      Pure Maple Syrup: Liquid Gold

      Traditional Oatmeal Porridge

      Maple Quinoa Hot Cereal

      Cheddar Quiche Supreme

      Hash-Brown Quiche

      Texas-Size Fruit-and-Yogurt Muffins

      Texas-Size Flourless Chocolate Almond Muffins

      Classic Cream Scones

      Mount Cashmere Oven-Baked Pancake

      Easy Oven Pancake

      How Sweet It Is …

      Coffee Lover’s Cake

      Coffee Lover’s Honey Cake

      Baking Bread

      Mix-and-Match Quick Breads

      Soups, Salads, and Savories

      Leslie Family Potato Soup

      Hearty Potato Chowder

      Scottish Potato Soup

      Choices

      Rainbow Pasta Salad

      Quinoa Garden Salad

      Hot Chicken Salad

      Cold Chicken Salad

      Slow-cooked Overnight Chicken Stock

      Sunflower-Seed Crackers

      Baked Pears with Vanilla Yogurt and Apple Cider

      Four Generations of Salads

      Waldorf Salad

      Creamy Cucumber Tomato Salad

      Sunday Dinner Potato Salad

      BLT Salad

      Tea Sandwiches

      Our Most-Enjoyed Teahouse Sandwiches

      House Salad

      Sweets, Sauces, and Seasonal

      Celebration Cheesecakes

      Flavored Butters and Cream

      Ruth’s Chantilly Cream

      Easy as Pie

      No-Crust Pies

      No-Crust Apple Pie

      Impossible Pumpkin Pie

      Chocolate Anyone?

      Secret-Ingredient Chocolate Cake with Browned-Butter Frosting

      Old-Fashioned Chocolate Pie Recipes

      Simply Elegant Pavlova

      Classic Mini Cream Puffs

      After Dinner

      Huckleberry-Swirl Cake

      Jam Bars

      Apple Brown Betty

      Grandma’s Apple Brown Betty

      Specialties of the House

      Oven-Fried Summer Squash

      Oven-Fried Summer Squash and Tomatoes

      Year-Round Oven-Roasted Vegetables

      Homemade Tomato Sauce

      Spaghetti

      Quinoa Chili

      Carrot Casserole

      French Baked Carrots

      Barbequed Meatballs and Beans

      Butternut Squash and Apple Casserole

      Shepherd’s Pie

      Spanish Rice

      Perfect Waffles or Pancakes

      Perfect Pancakes or Waffles

      Favorite Syrups, Toppings, and Flavors

      Five-Star Salmon Dinner

      Sips, Snacks, and Such

      Brewing Tea

      The Birthday Tea Party

      Scottish Oatcakes

      Scotch Oatcakes

      Oatcakes

      Honey and Walnut Baked Brie

      Granola

      Easy Overnight Granola

      Good for You Granola

      Washington State Cherries

      Orchard-Fresh Smoothies

      Old-Fashioned Milk Shakes

      Chocolate Peanut-Butter Milk Shake

      Chocolate Almond Milk Shake

      Flour or Flourless Cookies?

      Grandma’s Oatmeal Pantry Cookies

      Flourless Oatmeal Cookies or Bars

      Chai Tea

      Grandma’s Kitchen Timer

      Homemade Cookies, Then and Now

      My Favorite Chocolate Chip Cookies

      Culinary Herbs and Edible Flowers

      Hanna’s Sweet and Savory Pears

      We’re Nuts about Nuts!

      Candied Cinnamon-Sugar Nuts

      Sugar-and-Spice Nuts

      Wheat-Free Dog Biscuits

      Paddy’s Peanut-Butter Pumpkin Pleasers

      Introduction

      I wanted to write a cookbook that would have something for everyone. Would it be possible, I wondered, to share treasured recipes passed down through three generations yet make them user-friendly for every appetite and diet? Whether you are free to eat everything, need allergen-free choices, or want healthier meals without processed foods and chemicals, this cookbook is for you. It is a collection of traditional tried-and-true recipes with my own updated twist.

      My Then and Now journey began when I experienced health issues and physical restrictions related to advancing arthritis. After doing some research, I realized that I needed to change the way I ate. I gradually cut out processed foods and added in more fresh organics. I replaced hydrogenated oils with healthy oils. I started reading labels to check for ingredients like MSG and refined sugar. I tried using natural sweeteners and homegrown fresh herbs to flavor my foods. I stopped eating grains that contained gluten and opened my world to ancient and new grains I’d never experienced before. Each year we planted a bigger vegetable garden so we could have our own produce section right outside the back door. Yes, all this took time, education, gradual steps, and trial and error, but in the end I found new joy in making more meals at home, knowing exactly what ingredients were going into my food.

      I began to notice small changes and then positive differences in my overall health that I hadn’t been expecting. This impact changed my outlook and inspired me to continue on the journey. With so many collected recipes, I began to think about how I could share those I loved to fix in the past and offer suggestions so everyone could enjoy them. I call it the twist—allergen-free ideas for recipes that present fresh, healthy, simple, organic ingredients with flavor and flair.

      Today, I keep my essential twist ingredients stocked in my kitchen pantry. I hope that you will find each page to be a delicious surprise just waiting to be tried and tasted in your kitchen. Whether you try the then or now version—or both—you are sure to enjoy these timeless favorites.

      This cookbook is a little about where I live, a little about me, a little about family history, and a lot about food choices and healthy eating.

      image3.JPG

      Waldorf Salad Page 35

      Preface

      Mary Alden’s Cookbook for Children was published the year I was born. It was the first paperback cookbook given to me, and who could imagine that I would be publishing my own sixty years later? I didn’t know then where my love for cooking and being in the kitchen would lead me.

      I also didn’t realize how much I would love cookbooks. Some people like to read romances, others mysteries or nonfiction. Me? My perfect pastime is sitting down with a cup of tea and reading a new cookbook. Bookshelves overflowing, coffee table stacked, magazine rack full of the latest food magazines—I have more than enough. I can’t help myself; they keep coming, and I keep reading and cooking.

      As my book collection grew, I also received treasured recipe clippings and handwritten cards tucked into boxes passed down through three generations. It inspired me to know that I came from a family of

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