Sunday, April 19, 2020


Wednesday, December 18, 2019

Butter Chews - Maggie Schewel
3/4 cup butter, cut in small pieces
1 1/2 cups flour
3 tablespoons sugar
3 eggs, separated
2 1/4 cups brown sugar
3/4 cup coconut
1 cup nuts, chopped
Cut butter into flour & sugar until crumbly - small pebble sizes. Press mixture into 7"x 11" pan.  Bake for 15 minutes at 375F until brown on top. Cool Slightly.
Mix egg yolks, sugar, coconut & nuts.  In a separate bowl, beat egg whites until stiff.  Fold into sugar mixture.  Pour over shortbread & bake for 30-35 minutes.  Dust with powdered sugar before serving.

Tuesday, November 05, 2019

Libbys Pumpkin Pie

Libbys Pumpkin Pie
1 (9 inch) unbaked deep dish pie crust
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk
Preheat oven to 425 degrees F.
Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

Wednesday, July 03, 2019

Moose Lake

"We hiked to this small lake up behind where Otto and Margaret Walter used to live and Gene got this great picture of a moose."

Monday, May 13, 2019

Symphony of the Potomac

Sunday, May 05, 2019

New York No Knead Bread

New York Bread - no knead
3 cups all-purpose or bread flour, more for dusting
 1/4 teaspoon instant yeast
1 1/4 teaspoon spoons salt
Cornmeal or wheat bran as needed.
1.  In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
.  Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
2. 3.  Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
3. 4.  At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Sunday, April 28, 2019

Chinese Almond Cookies

Chinese Almond Cakes


  • 2 cups all-purpose flour
  • 2/3 cup powdered sugar
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup butter, softened
  • 1 egg
  • 1 teaspoon almond extract
  • 1/2 cup slivered almonds, lightly toasted


  1. In a large bowl, beat together the butter and sugar until smooth and blended. Beat in egg and almond extract.  Add flour, salt and baking powder. Combine well, add almonds last.
  2. Use cookie scoop to form cookies.
Bake 375 10 to 15 minutes.

Tuesday, March 12, 2019


Colcannon - Kilcalcanon
Notes: Recipe from Wayne Ferguson's Grandmother Ferguson and was brought by Scottish Ancestors who immigrated to what is now Amherst County Virginia in the early 1700's.
1 medium Head of Cabbage
2 cups Sharp Cheese, shredded
2 cups Cooked Ham, thinly sliced
4 medium White Potatoes
2 cups White Sauce
Salt and Pepper , to taste
White Sauce:
1/4 cup Flour
1 stick Butter
1 cup Half and Half or Whole Milk
Cut cabbage into small sections.  Cook in boiling water until tender. Cook potatoes whole in cold water.  Bring to boil and  cook until just tender.  Cool, peel and cut into chunks.
For white sauce, melt butter; add flour and stir until well mixed; slowly add half and half or mild while stirring.  Add cheese to white sauce mixture.
Place ham, potatoes and cabbage into casserole dish.  Pour sauce over mixture.  Top with bread crumbs and dot with butter.
Bake in preheated 350F oven for 25 to 30 minutes.  Casserole should bubble and brown on top.

Monday, March 04, 2019

Elgar Cello Concerto

Tuesday, February 05, 2019

Beau Soir Ensemble

The Beau Soir Ensemble is a flute, viola, and harp trio in the Washington, DC area dedicated to the performance of standard and contemporary repertoire spanning a variety of musical genres. The group was founded by harpist Michelle Lundy in 2007. The Trio regularly performs at venues and acclaimed concert series in the DC and Baltimore area including the Kennedy Center's Millennium Stage, Harman Center for the Arts, Arts Club of Washington, The Lyceum, Dumbarton House, Washington County Museum of Fine Arts, Old Town Hall (Fairfax, VA), and The Anderson House.  Known for their exciting performance style and diverse programming, this ensemble continues to attract a strong fan base through its acclaimed performances and unique audience interaction, which includes background, analysis, historical information, and descriptions of performance techniques within each performance.