Wednesday, August 24, 2016


We have but one car and it was leaking gas yesterday. We had it towed into town and when I was thinking about dinner, I needed hamburger buns. The local store is 3½ miles away, all down hill, which means, all up hill coming back! I made hamburger buns years ago and forgot about my recipe. So I made them and they turned out great! You can also make them into hot dog rolls.

1 cup lukewarm water
¼ cup lukewarm milk
1 T active dry yeast
2 T honey or granulated sugar
½ cups all-purpose flour
2 t sea salt
3 T unsalted butter, softened
1 large egg

1 T sesame seeds
1 T poppy seeds
1 T dried minced onions

In medium bowl, combine the warm water, milk, yeast and honey.
Let proof for 5 minutes, until foamy.

In the bowl of an electric mixer fitted with the paddle attachment, add the flour, sea salt, and butter. Mix the ingredients until the butter is the size of crumbs.

Turn off mixer and remove the paddle attachment and add the dough hook.
You do not have to have an electric mixer to make these buns. It can be done with a wooden spoon and a bowl.

In a small bowl, beat the egg and then add to the flour mixture, along with the yeast mixture. Mix for about 5 minutes. If you need a little more flour, add it while mixing. 
Dough should be lightly sticky.

Shape the dough into a ball and place in a lightly oiled bowl.

Cover with plastic wrap and place in a warm place until doubled in size, about 1½ hours.

Using a dough scraper divide the dough into 10 to 12 equal portions.
Shape into somewhat flattened and smooth balls.
Sprinkle with sesame seeds, poppy seeds, & dried minced onions, if desired

Let rise for 30 to 40 minutes in a warm place.

Preheat oven to 375 F degrees.

Bake for 15 to 18 minutes, or until golden brown.
Transfer to a wire rack to cool.


Three of my favorite fruits to combine during the summer months are, peaches, cherries, and blueberries. Here is a fruit crumble recipe for you to enjoy, especially with a scoop of vanilla ice cream.  
Here is a quick explanation of the different fruit desserts with a topping.

Lee's Kitchen Tips:
Crisp contains a topping of butter, sugar, flour, and nuts.
Crumble is the same as a crisp but also contains oats in the topping.
Cobbler is topped with spoonfuls of sweetened dropped biscuit dough.
Grunt is like a cobbler but cooked covered in a cast-iron skillet on top of a stove or campfire.
Buckle is made with berries tucked into a cake batter and topped with sweet butter crumbs. The batter buckles over the fruit.
Brown Betty is layered and also topped with sweet butter crumbs.

6 ripe peaches, peeled, halved, pitted, and sliced
1 cup cherries, pitted and cut in half
1 cup blueberries
1 T grated lemon zest
1 T lemon juice

1 T grated orange zest
1 T orange juice
½ cup granulated sugar
3 T flour or 3 T instant tapioca
¼ t freshly ground nutmeg

Crumble Topping
½ cup rolled oats
½ cup sliced almonds
½ cup flour
¼ cup brown sugar
¼ cup granulated sugar
½ t cinnamon
¼ t freshly ground nutmeg
4 T unsalted butter, cut into small pieces
Pinch of salt

Preheat oven to 350 degrees F.

Place peaches, cherries, and blueberries in a bowl and gently toss with the lemon zest, lemon juice, orange zest, orange juice, sugar, flour, and nutmeg.

Pour oats and almonds in a blender or food processor and pulse to break up the pieces slightly.  Set aside while making the crumble.

In a medium bowl and add the rest of the crumble ingredients and mix with a pastry cutter until the butter is broken into small pea-size pieces.
Mix in the oats and almonds.

Set 6 individual ramekins on a baking sheet.
Divide the fruit between the dishes.
Sprinkle crumble topping evenly over the fruit.
Bake in oven for about 35 to 40 minutes, until fruit is bubbling and top is golden brown.

Remove from oven and let cool a few minutes.

Serve with a scoop of vanilla ice cream.

Serves 6

Note: If you want to make this dessert extra-extra special, add a tablespoon of kirsch cherry brandy to the fruit.

Tuesday, August 23, 2016


Here is an elegant, delicious, and easy appetizer to make. Any leftover spread will keep covered in your refrigerator for a couple of days.

Thin slices of whole grain, pumpernickel, or sunflower seed bread
½ cucumber, thinly sliced
1 container Garlic and Herb Boursin cheese
4 oz plain Goat cheese
1 t Dijon mustard
Juice of ½ lemon
1 T fresh Italian parsley leaves
1 T fresh dill sprigs
6 oz cold smoked, Nova lox or gravlax salmon, divided
Sprigs fresh dill

Place bread slices on a platter and add a slice of cucumber to each.

Place the cheeses, Dijon, lemon juice, parsley, dill, and most of the salmon and into the bowl of a food processor and process until smooth.
Spoon the mixture into a small bowl. 
Spoon a small amount onto the tops of the cucumber slices and garnish each with a thin small slice of salmon and a sprig of dill.

Makes 16 to 20 appetizers

Sunday, August 21, 2016


I have very fond memories of this dish. My mom made this, usually on a Sunday, and served it with roast beef or chicken. If you had a little more ham, it can be a one pot meal. I will always think of her when I make this southern favorite.

2 lbs fresh green beans
3 slices bacon, preferably apple wood smoked, cut into small pieces
1 yellow onion, diced
6 small slices, country ham or honey baked ham
4 large Yukon gold potatoes, peeled and cut into large chunks
3 cups chicken broth
1 t garlic powder
2 T unsalted butter
Sea salt and finely ground black pepper

Place green beans in a colander and rinse.
Break off the root end and break beans in half.
Set aside in a bowl.

In a large pot or Dutch oven, cook bacon over medium-high heat until browned.
Add onion and cook until onion is soft and translucent, about 5 minutes.
Add ham and cook another minute.
Add green beans, potatoes, chicken both, garlic powder, and butter.
Season to taste with salt and pepper.
Bring to a boil, then reduce heat to a simmer.
Cover and cook 30 to 40 minutes, stirring occasionally.

Serves 6 to 8