buttermilk maid's My Page

buttermilk maid
Evans City PA
August 30, 2008
July 15, 2009

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I began cooking and collecting recipes while in high school I attended Penn State majoring in Home Ec Services - which is not cooking or sewing. I went on to work for an electric cooperative and now for my family's dairy in western PA. Our specialty is buttermilk. My husband is doing most of the cooking now as he is retired but I love to have the time to try new recipes. He has one cookbook while I have 2500 and lots of recipes I have clipped over the years
There are probably two. 1. The first dinner party I held using BonAppetit recipes, new and different. 2. The Appetizer Table I created for my nephews wedding for the hour between the wedding and when the couple arrived. Over 200 people were served and all raved about the many new and different dishes they tried.
A freind gave us fresh southern peaches and I made the best looking peach cobbler using my mothers great cobbler recipe. It was perfect, golden brwon, sugar crusted, light and crisp with an apundence of those great peaches. I waited for my husband to take his first bite. It went in his mouth and came out just as fast. I had piced up what I thought was tapiacoa but really was course salt! Lesson learned: Label all jars in the cupboard !
What is sauce for the goose may be sauce for the gander, but not necessarily sauce for the chicken, the duck, the turkey or the Guinea hen. Alice B Toklas