Let me introduce myself – my name is Jessica Honer and I have lived around Perham my entire 30 years and have been married to my husband, Brian, for eight of those years.
I love to cook and bake, and in the past few years I have started to do a lot more of it. My kitchen is a happy place for me, a getaway from the world when needed. It is a place where I explore recipes and try new flavors and techniques.
Starting today, I will relate my successes (and failures) to you here, on this blog and in the Perham Focus newspaper, on the first Thursday of every month.
I find my recipes from various places (Internet, cookbooks, family, etc.). Some recipes I love and some, well, not so much. Some I make and like, but then make my own changes to them to see if it makes them better. It’s all about trying and seeing (well, tasting in this case).
I usually make new recipes and try them out on my poor, unsuspecting friends, family and coworkers – I mean very willing participants. (I find that I never have a lack of these willing participants.) Even my dogs at home would love to participate, if I would let them. (Bribes may be considered, if you would like to participate.)
I am always asked how I made a particular item or to share a recipe, and I am always happy to do that. Now, through this column and blog, I plan on sharing with a lot more of you. I have made all the recipes you will see here in my columns at least once, and probably more than that. I hope that, over time, you’ll find one or more that you like.
This week, with summer being here in full force, my raspberries are finally producing a good amount of berries. I love raspberries and about any recipe that involves raspberries. Therefore, my first recipe will be Raspberry Dream Bars. You can also make this recipe with strawberries, rhubarb or blueberries. In fact, this last weekend I made both raspberry and blueberry.
Raspberry Dream Bars
1/2 cup powdered sugar
3/4 cup butter, softened
1-1/2 cups flour
Mix all together and press into a 9×13 pan. Bake for 15 minutes in a 350 degree oven.
2 cups sugar
1/3 cup flour
3/4 tsp salt
1/2 tsp vanilla
4 heaping cups of raspberries (or rhubarb, blueberries, strawberries)
Mix together and pour over crust and return to oven at 350 degrees for 45 minutes. These bars stay soft. After they have cooled, it is best to store them in the refrigerator.