Brown Sugar

Brown Sugar and KiKi are in the spotlight this week at the Clark County Animal Shelter. Brown Sugar, a female golden retriever, was found as a stray and brought to the shelter about a week ago. According to shelter officials, she is about 10 months old and gets along well with children, adults and other pets. "Brown Sugar is a sweetheart," Shelter Director Beth Bowman said. "She loves to play with toys. " KiKi is a 6-week-old medium-hair female tabby. She came to the shelter about a week ago along with several littermates.

Fewer fruits signify summer in Kentucky more than fresh blackberries. This wild fruit has been tamed through the years, but wild or tame, they are still satisfying The peak season for blackberries in Kentucky is June through July. A half cup serving of blackberries has only 35 calories, 7 grams of carbohydrates and 4 grams of fiber. They are also high in vitamin C and potassium. Blackberries and raspberries differ from other berries as they have fleshy segments. Blackberries are similar to raspberries, but they are larger, hardier and have a dark purple appearance.

Salmon with Brown Sugar Glaze 1/4 cup packed light brown sugar 2 tablespoons Dijon mustard 2 tablespoons chopped fresh dill or 2 teaspoons dried 4 (6-ounce) salmon fillets, skinned 1/2 teaspoon salt 1/2 teaspoon coarsely ground black pepper 1. Spray rack of a broiler with nonstick spray; preheat the broiler. 2. Whisk together the brown sugar, mustard and dill in a small bowl. Sprinkle both sides of the salmon with salt and pepper. Place the salmon in the broiler rack and spoon the brown sugar glaze on top. 3. Position 7 inches from the heat and broil until lightly browned and just opaque in the center, about 6 minutes.

Meatloaf 1 cup small curd cottage cheese 1 egg, beaten 1/4 cup ketchup 2 tablespoons chopped onion 1 tablespoon mustard 1/2 cup quick oats 1/8 teaspoon pepper 1 teaspoon salt 1 1/2 pound lean ground beef Topping: 2/3 cups ketchup 1/2 cup brown sugar 1 1/2 teaspoon mustard Add first eight ingredients to meat. Mix well. Spread topping on meat. Bake at 350 degrees for one hour.

Easiest Frosting 3 ounces cream cheese 1 tablespoon milk 1 teaspoon vanilla 2 cups powdered sugar 1/3 cup margarine Soften and mix on low. Upside Down French Toast 2 tablespoons gluten-free and casein-free margarine 1/4 cup brown sugar, packed 4 slices canned pineapple, well drained 2 eggs 1/2 cup GFCF milk 1/8 teaspoon salt 1/2 teaspoon cinnamon 4 thick slices GFCF...

TEARS ON YOUR PILLOW PIE 1/3 cup butter, melted 1 1/2 cup brown sugar 2 eggs 1 tablespoon all-purpose flour 1/2 cup evaporated milk 1 unbaked pie shell. Preheat oven to 350 degrees. In a large bowl, beat together butter, brown sugar, eggs, flour and milk until well blended. Pour the filling into the pie shell, bake at 350 degrees for 15 minutes or until crust is golden brown. Turn off oven and leave the pie for 45 minutes to an hour. OLD-FASHIONED APPLE CAKE 1 cup dried apples, cooked and masked 1/2 cup cider 1/2 cup sugar or honey 1 cup brown sugar 1/2 cup butter or margarine 1/2 cup buttermilk 3 eggs 2 1/2 cups self-rising flour 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon nutmeg Mix well the apples, cider, sugars, buttermilk, eggs and margarine.

Ever-Ready Muffins Original recipe from Val Harrison, but modifications over the years by Rose Watts have produced this recipe. 2 cups sugar 1/2 cup brown sugar 1/2 cup molasses, sorghum or honey 4 eggs 1 cup oil 1 small package instant vanilla pudding 1/2 cup applesauce 1/2 cup strawberry preserves 1 tablespoon cinnamon 4 teaspoons soda 2 teaspoons salt 2 tablespoons vanilla ...

Here is Martha Carmickle's recipe for her grand champion jam cake: Jam Cake 1 cup shortening 1 cup sugar 4 whole eggs 2 cups blackberry jam 3 cups flour 1/2 teaspoon salt 1 1/2 teaspoons soda 1 1/2 teaspoons nutmeg 1 1/2 teaspoons cloves 1 1/2 teaspoons cinnamon 1 cup buttermilk 1 cup raisins 1 cup chopped nuts (black walnuts, or pecans) Cream shortening and sugar. Add eggs, one at a time, then jam. Sift together the dry ingredients.

Part of the pleasure of the Thanksgiving meal, or any other holiday meal for that matter, is having leftovers. Leftover turkey and other dishes mean you can have more tasty meals the day after your feast. But keep in mind there are limits on how long you can safely keep leftovers. When heating and storing leftovers keep the following in mind: - Refrigerate cooked leftovers promptly within two hours. - Divide leftovers into smaller portions and store in shallow containers in the refrigerator.

Blake Hardeman, left, and Savannah Muncie mixed flour, brown sugar and other ingredients together while making chocolate chip cookies in a bag at Pilot View Elementary School, above photo. The fourth-grade students were mixing  the cookies in the Kentucky Department of Agriculture Mobile Science Activity Center under the direction of Jeff Harrod of the Kentucky Department of Agriculture. Students, from left, top left photo, Sophie Duncan, Kylie Harper and Ariel Milliner worked together to add ingredients to their bag. It took several hands to measure and add the vanilla extract to one groups mixture, left photo.

Part of the pleasure of the Thanksgiving meal, or any other holiday meal for that matter, is having leftovers. Leftover turkey and other dishes mean you can have more tasty meals the day after your feast. But keep in mind there are limits on how long you can safely keep leftovers. When heating and storing leftovers keep the following in mind: - Refrigerate cooked leftovers promptly within two hours. - Divide leftovers into smaller portions and store in shallow containers in the refrigerator.

As the holiday season begins, we too can begin planning ways to reduce calories at the dessert table. Try these suggestions for a healthier holiday season: - Use sugar substitute instead of sugar. It works great in pies, puddings and other holiday favorites. - Use egg whites or nonfat egg substitute in place of whole eggs. - Reduce the amount of chocolate chips and nuts by one-fourth. - Use fat-free whipped cream in place of regular whipped cream. - Substitute skim milk for whole milk.

With Halloween only a few days away our thoughts will turn to the last holidays of the year if they haven't already. While straightening up my storage room, I ran across a book that I would like to share. It's a book of household hints by Graham Haley and his wife Rosemary. I received this book several years and you would not believe what you can learn from this hardcover, 400 page book. Hope you enjoy and can use some of them. - When planning a large dinner and you run out of ice trays, a handy substitute is a Styrofoam egg carton.

Fewer fruits signify summer in Kentucky more than fresh blackberries. This wild fruit has been tamed through the years, but wild or tame, they are still satisfying The peak season for blackberries in Kentucky is June through July. A half cup serving of blackberries has only 35 calories, 7 grams of carbohydrates and 4 grams of fiber. They are also high in vitamin C and potassium. Blackberries and raspberries differ from other berries as they have fleshy segments. Blackberries are similar to raspberries, but they are larger, hardier and have a dark purple appearance.

Blake Hardeman, left, and Savannah Muncie mixed flour, brown sugar and other ingredients together while making chocolate chip cookies in a bag at Pilot View Elementary School, above photo. The fourth-grade students were mixing  the cookies in the Kentucky Department of Agriculture Mobile Science Activity Center under the direction of Jeff Harrod of the Kentucky Department of Agriculture. Students, from left, top left photo, Sophie Duncan, Kylie Harper and Ariel Milliner worked together to add ingredients to their bag. It took several hands to measure and add the vanilla extract to one groups mixture, left photo.

Saturday marks the last regular market for 2009 for the Boyle County Farmer's Market at the Fairgrounds. Many, many thanks to all of our wonderful customers and friends! Your patronage and encouragement has helped our market to grow. We will be back next season with even more fresh-from-the-farm goodies. Regular market hours are 8 a.m.-6 p.m. Tuesday and Thursday, 8 a.m.-3 p.m. Saturday at the Boyle County Fairgrounds. This week look for: Amish Friendship Bread Pumpkin raisin bread Sourdough bread Whole grain bread Zucchini bread Assorted baked goods Dried dip mixes Boyle County honey Homemade granola Homemade Boyle County jams and jellies Homemade Boyle County pickled beets Fresh local product: Apples Beets Butternut squash Carrots Chard Kale Potatoes Pumpkins Rutabagas Sweet potatoes Tomatoes Turnips Fresh local meats: Pork products: a variety of cuts including roasts, ribs, cured bacon, breakfast and Chorizo sausage, and more Sneak peek: We will be back in our usual location for a special sale on Saturday, Nov. 21. We will have a variety of fall products and baked goods just in time for your Thanksgiving Day Celebration.

Brown Sugar and KiKi are in the spotlight this week at the Clark County Animal Shelter. Brown Sugar, a female golden retriever, was found as a stray and brought to the shelter about a week ago. According to shelter officials, she is about 10 months old and gets along well with children, adults and other pets. "Brown Sugar is a sweetheart," Shelter Director Beth Bowman said. "She loves to play with toys. " KiKi is a 6-week-old medium-hair female tabby. She came to the shelter about a week ago along with several littermates.

The Boyle County Farmer's Market kicked off its 2009 season Saturday at the Boyle County Fairgrounds. Thanks to all of the veteran shoppers who braved the cool, rainy weather to come out to visit us. Vendors will be setting up from now until Nov. 1. Hours are 8 a.m.-6 p.m. Tuesdays and Thursdays, 8 a.m.-3 p.m. Saturdays. This week at the market, look for: Homemade jams and jellies Freshly-baked Amish bread and muffins Sourdough bread Dried apples Dried dip mixes Hand-dipped beeswax candles Heirloom tomato plants Vegetable plants Flowers Mother's Day gift baskets Fresh local produce: Lettuce Spinach Onions Asparagus Butternut squash Rhubarb Fresh herbs - mint, oregano, thyme, lemon balm Fresh from Florida Tomatoes Cucumbers Yellow squash Recipe of the week Rhubarb Crunch 1 cup flour3/4 cup rolled oats1 cup brown sugar, packed1/2 cup butter or margarine, melted1 teaspoon cinnamon4 cups rhubarb, chopped1/2 cup sugar2 tablespoon cornstarch1 cup water1 teaspoon vanilla extract Mix flour, oats, brown sugar, butter and cinnamon until crumbly.

Nothing captures the essence of all and the upcoming holidays better than fresh apples. The scents of warm apple cider, applesauce and apple pie complement the chilly air. With more than 100 varieties of apples grown in the U.S., there is an apple for everyone and every occasion. In general, sweet apples are best for eating raw and tart apples are best for pies, applesauce and other baked goods. Like all fruits and vegetables, apples contain no fat, sodium or cholesterol. A medium apple has only 80 calories and five grams of dietary fiber.

Four booths of farmers set up camp along Danville's Main Street three times a week. As quitting time approaches on a Tuesday afternoon, various customers peruse the colorful offerings from the gardens of Alvin and Martha Lee of Mitchellsburg Knob, Jeff Galloway of Cream Ridge near Junction City and Joe Taylor of Hustonville. The fourth booth, manned by Roger Gerke, also of Mitchellsburg Knob, consists of jams, salsas and jellies bearing the Hilltop Kitchen label. Taylor advises a customer to choose a sugar belly watermelon instead of a doll baby.