In Cleva’s words...   I was born and raised on a large working ranch-farm near Mead, Colorado - cattle and crop country located about 50 miles northeast of Denver. It seems that my mother and my four sisters and I spent most of our non-school waking hours in that huge old beautiful kitchen. Something we had to do in those days. For not only did we have our family of seven to feed, but also at least half-dozen regular hired hands. And at harvest times, as many  20 to 30 extra-husky, extra-hungry wranglers and field hands who worked on our branding, haying and thrashing crews.

        Each of us - my mother, my father, my four sisters, and I - had an “place” in that kitchen - a place where certain types of dishes were prepared for cooking or baking. And each day, we’d change places - rotating easily, like the cups on our water wheel, and meshing naturally, like that wheel’s well-oiled driving gears. That way, we got a well-rounded exposure to and a solid education in how to prepare each essential part of a totally balanced meal.

                (Reprinted from  Cleva’s in the Kitchen, written by Cleva Griffin O’Hayre, 1984 Edition)           

         The author, Cleva Griffin O’Hayre, was born on September 7, 1901 and passed away when she was 97 years old on October 10, 1998. When Cleva was 82, she wrote and published the first edition of her cookbook.  She was the mother of 14 children, grandmother to 46,  great-grandmother to 127,  great, great-grandmother to 37 at the time she died. Cleva O’Hayre published her cookbook in celebration of her 82nd birthday and her 64th wedding anniversary.  In December 1982, the Rocky Mountain News named Mrs. O’Hayre  “Best Cook in the West.”

                                                                   DESSERTS

Russian Zebra Cake                                                                                          Olga Culver

                                                                                                          Photo by Les Culver

        Brown Sugar & Pecan Ice Box Cookies                                           Ann Emory                                                                                                                                         

This recipe came from  www.pickyourown.org

How to make the World's Best Blueberry Pie.

Want to make the best blueberry pie you've ever had, and don't want to spend all day in the kitchen combing the Internet or studying overly complicated recipes? Anyway, this pie is so easy and has stood the test of time.  What makes it different from other blueberry pies is that it's mostly blueberries, with no crust or sugar; and the combination of spices is superb.  It doesn't matter if you're not a chef or have never made a pie before. 

Ingredients and Equipment

(per 9-inch-deep-dish pie)

3 to 4 cups of blueberries - fresh or frozen (without syrup) (3 cups if you like a thin pie, 4 cups if you like it a little higher.)

7 tablespoons corn starch 

3 tablespoons water (or grape juice)

2 tablespoons lemon juice

One 9-inch pie crust (see this page for the world's easiest flour pie crust recipe and directions.) OR if you are like me, you'll DEFINITELY prefer a graham cracker pie crust. 

Spices:

1/2 teaspoon cinnamon

1/4 teaspoon allspice

Sweetener:

2/3 cup granulated (ordinary table) sugar

OR

1/3 cup sugar and 1/3 cup Splenda (Splenda works in pie recipes, but not by itself.  The pie turns out heavy and with much less flavor).

And now, choose the topping you prefer:

Crumb topping (my preference, again):

1/4 cup sugar (OR 1/8 cup sugar and 1/8 cup Splenda)

1/2 cup flour

1/4 cup butter or margarine

Dough topping:

See the pie crust recipe and double it to make extra to roll out as a topping to cover the pie.

One 9-inch deep-dish pie plate

Step 1  - Make the pie crust. Preheat to 375 F.

Step 2-  Wash the blueberries.

Just rinse them in a colander or sieve in cold water, no soap.

Pick out and remove any bits of stems, leaves and soft or mushy berries. It is easiest to do this in a large bowl of water and gently run your hands through the berries as they float.  With your fingers slightly apart, you will easily feel any soft or mushy berries get caught in your fingers.

Step 3 - Mix the dry ingredients.

Combine the 2/3 cup sugar (or sugar/Splenda blend), 7 tablespoons of corn starch in a bowl and mix well.  Some people like 1/2 teaspoon of cinnamon and/or 1/4 teaspoon of allspice, mixed in, also. That's optional, but it is nice.

Step 4  - Mix in the liquids.

Add the 2 tablespoons of lemon juice, and 3 tablespoons of water (or grape juice) and stir it. If you use Splenda, it will be pretty gloppy, rather than drier, but it still works the same.

Step 5 - Add the blueberries to the pie crust. It will cook down, so don't worry if they mound up about an inch above the edge of the plate.

Step 6 - Pour the liquid all mix over the blueberries 

Step 7 - Make and add your topping.

Crumb topping: 

- 1/4 cup sugar (OR 1/8 cup sugar and 1/8 cup Splenda)

- 1/2 cup flour

1. -1/4 cup butter or margarine and sprinkle it over the pie.
   

Pastry topping:

If you want a pastry topping instead, roll out a circular section of dough to 1/8 inch thick, then place it over the pie.  Seal it against the edges with the pie crust, and make decorative slits with a knife.

Step 8 - Bake the pie at 375 F (or 190 Celsius) for 1 hour.

Step 9 - Remove when the crust or topping golden and pie is bubbling.

Step 10 - Enjoy!

Set the pie on a rack to cool.  Serve warm with ice cream.  Refrigerate after it is cooled. 

Boil together:

1 pound cut-up dates (pitted)

1 cup of sugar

1 cup of water

Set aside to cool. Use potato masher to prepare filling.

Mix together like a pie crust:

1 cup of brown sugar

1 cup of shortening

1/2 cup oatmeal

2 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

Put 1/2 of crust mixture into 1 (9x13) pan

Spread date mixture on top

Cover with other half crust mixture

Press down lightly with spoon

Bake 25-30 minutes at 350 degrees

Cut into squares

Cracker Bread                                                                                 Nancy and CG Cribari

1 ball pizza dough or use the following recipe:

1 package yeast

3 ¾ + bread flour ?

1 ¾ tablespoon sugar

1 tablespoon butter

1 ½ cup water

?

Mix according to bread machine instructions.  Pull out on floured surface – knead until elastic – let it rest 10 minutes.  Spray jelly-roll size pan with non-stick spray.  Divide dough into three balls.  All in the same jelly roll pan? Roll in to rectangles and place in jelly-roll pan. Prick dough with fork and let it rest 15 minutes.  Drizzle olive oil over dough and work with your fingers toward to the corners of the pan.  Sprinkle oregano, basil and chili flakes over top and drizzle vinegar over herbs.  Continue to push to corners of the pan – this is what makes it nice and thin. 

Bake 15 minutes at 350.  Remove from oven and place dough on cutting surface. Cut into individual pieces.  Return to oven at 180 for 20 minutes to crisp. 

Store in open basket on the counter – this will help it dry.                 

Sift:

    4 cups four

    1 teaspoon spoon baking powder

    1/2 teaspoon salt

Cream:

    2 cups white sugar

    1 pound (2 cups) butter

Add:

    6 eggs, beaten

    2 ounces pure lemon extract

Pour over the following mixture

    2 cups (one pound) white raisins

    4 cups pecans

    1 cup (1/2 pound candied pineapple (mixed colors)

    1 cup or (1/2 pound) candied cherries (red and green)

Bake 2 hours at 300 degrees in angel food pan or in two 4 x 10 loaf pans, or one 13 x 4 pan, or any size you wish.

Leg of Lamb Shish Kebab                                                                                   Ralph Herms Sr.

Cut leg of lamb into one-inch square pieces and put on skewers. Shish kebab meat from leg of lamb can be frozen on skewers to be used later or used fresh. Select fresh vegetables according to taste. I used summer squash, zucchini, mushroom, onion, green and red pepper on this occasion. Place on cookie sheet in upper third of the oven and broil until brown on top, 10 to 15 minutes. Rotate skewers one time to broil the other side. I do not use marinade or seasonings in order to allow the unique flavor of the meat and vegetables to be enjoyed.

Green Chile                                                                         By Ralph Herms Sr.

Chiles:              I use the Bueno brand which comes frozen in 13 ounce containers. The

                          chiles are roasted, peeled, chopped are ready for use.

                          6 containers of mild chiles

                          3 containers of hot chiles

                          Defrost and heat in  large pot.

Pork:                Approximately 2   1/2 pounds of roasted pork shredded or cut into small pieces

Tomatoes:        3 large cans (28 or 29 ounces each)   In 2 of the cans, chop tomatoes into small

                          pieces.  Mix into the blender the third can along with: 

                          1 tablespoons garlic powder

                          4 cloves fresh garlic

Water Boil:      Add 1 can of water to mixture. Bring to a boil. Then turn off.

In blender:       2 T  of salt

                          1/2 -3/4 C of flour

                          2 C water

                          Mix in blender and then stir into mixture.

Storage:           It is best to refrigerated overnight. If frozen, reconstitute in sauce pan. If          

                         microwaved, it will separate.

                                        HORS D’OEUVRES

MAIN COURSES

Eggplant Parmesan                                                                    By Ralph Herms Sr.

    Wash and peel the eggplant. Make slices 1/3 inch thick. Generously salt the sliced eggplant and let it sweat for 30 minutes. While the egg plant is sweating, set up a cookie pan with parchment paper.  After the eggplant has set for 1/2 hour, wash eggplant slices. Dip each slice in raw scrambled egg, and then dip the slice in Parmesan cheese. Set the slice on the cookie sheet. Bake at 450 degrees for 20 minutes until golden brown.

Meatloaf                                         By Ralph Herms Sr.

1 cup salsa

3/4 cup oatmeal

1   egg

1/4 cup onion

1/2 teaspoon salt

1/4 teaspoon pepper

1  1/2 pound  ground beef

Garlic to taste  

Set slices of bacon on top. Bake at 350 degrees for 1 and 1/2 hours or until the meat

                  thermometer  reads 165 degrees.                

Russian Potato and Mushroom Soup                                                      Ralph Herms Sr.

                                                                         SOUP   

Braise meat about 3 pounds chuck pot roast

Add to roast

4 cloves garlic cut in pieces

3 cans of mushroom soup

2 bay leaves

1 can of beef stock or chicken broth

Add peas, carrots, potatoes, pearl onions as desired

Last 1/2 hour add red wine

Set in oven at 350 degrees for 4 hours.

        Grandma’s Christmas Fudge                                                                  Gloria O’Hayre

6 cups sugar

2  12 oz. packages chocolate chips

1  1/2 cups butter or margarine

1  1/3 cups evaporated milk

1  13 ounces. jar marshmallow creme

2 cups chopped nuts

2 teaspoons vanilla

4 ounces Hershey’s Milk Chocolate candy bar (large)

    Before beginning the cooking process, put chocolate chips, marshmallow creme, and Hershey bar in a large mixing bowl so that you will be ready to pour the hot syrup over them when it is finished.

    Combine sugar, butter, and milk in a heavy stainless steel kettle. Bring to a rolling boil, stirring constantly or it will burn on the bottom. Boil 6 minutes or to 238 degrees. remove from heat, and immediately pour the hot syrup over all the chocolate and marshmallow creme, and beat until smooth. Stir in nuts. Pour into buttered pans while fudge is still hot enough to work smoothly. Enjoy, it’s delicious!

Ingredients

5 eggs

2 cups sugar

1 cup sour cream

1.5 cups melted butter

2.5 cups flour

1 teaspoon baking soda

1 tablespoon cocoa

Directions

1. Mix the first six ingredients (in order).

2. Divide the mixture into two parts (separate bowls).

3. Mix the cocoa into one of the parts.

4. Take three tablespoons of the non-cocoa batter and place it into a greased pan (I use a Bundt pan). Next, take three tablespoons of the cocoa batter and place it on top of the other three tablespoons of batter. Continue in sequence until all of the batter is in the baking pan.

5. Bake at 350 degrees F for 45 minutes (you may need to adjust according to altitude and your oven).

6. Remove the cake from the baking pan after three minutes and place it on a serving dish.

Gingerbread                              Ralph Herms                                                                              

1 cup boiling water pour over:

1 cup shortening

Add:

1 cup brown sugar

1 cup molasses

3 eggs beaten

3 cups flour

1 teaspoon baking powder

1 teaspoon soda

1 teaspoon salt

1  1/2 teaspoons ginger

1  1/2 teaspoons cinnamon

1/2 ground cloves

1/2 teaspoons nutmeg

Add above ingredients to liquid mix and stir in. Beat until smooth

Bake at 350 degrees for 40 minutes.

2 Cs brown sugar

1 C butter

3 eggs

1 C chopped nuts ( I use pecans)

3 Cs flour

1 tsp. cream of tartar

1 tsp. baking soda

1/4 tsp. salt

Sift dry ingredients together - cream butter and sugar until light.  Add eggs and beat.  Add dry ingredients then nuts.  Divide into rolls on waxed paper (about 5 rolls) and freeze.  Slice into thin cookies and bake on cookie sheets for 8 - 10 minutes at 370 degrees.  Makes about 9 dozen.   Enjoy!        

White Christmas Cake                                                                                      Gloria O’Hayre

Pumpkin Pie                                                                   Gloria  O’Hayre                                                                                      

For two pies:

1 #2 1/2 cans of pumpkin

1  1/2 cups white sugar

1 cup brown sugar

1 1/2 or 2 large cans of milk

4 eggs

2 tablespoons flour

1 teaspoon salt

2 teaspoons cinnamon

1 teaspoon ginger

1 teaspoon pumpkin pie spice

1 tablespoon butter (add last)

Mix pumpkin, sugars, flour, salt, and spices in a heavy sauce in a heavy kettle. Add eggs and milk, boil until thick, stirring all the time. Refrigerate and cool filling.  Pour into two 8 or 9 inch pie shells, cooled.  Then pour into crusts. Cover tops of pies with whip cream before serving.

                Date Squares                         Cleva O’Hayre with her daughter              Shish-kebobs

           Chef Ralph Herms                Gloria inscribe Cleva’s in the Kitchen           Chef Ralph Herms

ngredients:

5 tablespoons butter

2 leeks chopped (2 Cups)

2 large carrots sliced

6 cups boiling water or chicken broth. (I use broth.)

1 tablespoon chopped fresh dill or 2 teaspoons of dill weed

2 teaspoons Salt

1/8 teaspoon pepper

2 lb. potatoes peeled and diced

1 bay leaf

1 pound fresh mushrooms or 2 cans sliced (I use fresh.)

1 cup half-and-half  (milk and cream)

1/4 cup flour

Melt 3 tablespoons of butter in skillet. Add leeks and carrots and saute for 5 minutes. Stir in water or broth, dill, salt, pepper and bay leaf. Add potato. Simmer covered until potatoes are tender. (20 minutes) Remove bay leaf. Rinse, dry, and sliced fresh mushrooms or drain canned. Melt remaining butter in skillet. Add mushrooms, saute until golden. (5 minutes)

Place in 10 quart pot

Combine half and half with flour.  Stir into soup along with mushrooms. Cook and stir until thickened.

RECIPES FROM APPLEWOOD KNOLLS CHEFS