Memories of donuts and apple cider

<strong>Penny’s Pantry</strong> Penny Case

Penny’s Pantry Penny Case

Penny’s Pantry Penny Case’s Pantry Penny Case

Halloween will be here next month. I love giving out candy and seeing all the kids in the costumes.

I hope the weather is nice for it. I recall when I was young the town had a celebration on the town square. There would be groups of a certain age parading around in a circle to be judged for the best, scariest, and nicest costumes. Afterward, big glazed donuts and apple cider were enjoyed by everyone. I used to love to dress up on Halloween when I was young, even when I was in my 20s and 30s when I went to parties.

My mom made her delicious New England cake donuts for us kids. She would let us decorate them. Our neighbor, Carl Wiles, would bring us gallon jugs of his fresh made apple cider. Boy, was it ever good. He had his own apple press he used to make it. I would love to go to an apple orchard stand and buy some fresh apple cider. There’s nothing better.

I love going through my grandsons’ candy when they come home. I have certain ones I really like but I try not to overdo it, as candy isn’t good on any diet plan. I need to get some candy since it’s on sale now. You really don’t know how much to get, as sometime you have a lot of kids and you run out. Then there’s times you don’t get many and you have all this candy to enjoy.

Until next time, please enjoy these recipes.

Italian Sausage Stew

• 2 tbsp. olive oil

• 1 cup chopped onion

• 2 cups chopped celery

• 1 cup chopped carrots

• 1 cup chopped green bell pepper

• 1/2 tbsp. minced garlic

• 1/2 tsp. each dried basil, oregano, and thyme

• 12 cups beef stock

• 1 (16 oz.) can diced tomatoes

• 1 pound Italian sausage, cooked

• 2 medium potatoes, cubed

In a stockpot, heat the oil over medium heat. Saute the onion, celery, carrot, green pepper, and garlic. Stir in seasonings. Add the beef stock , tomatoes, and Italian sausage. Bring to a boil and cook for 15 minutes. Add the potatoes and simmer until they are tender, about 10 minutes. Remove from the heat and serve.

Makes eight to 10 servings.

Italian Wedding Soup


• 12 oz. ground beef

• 1/2 cup bread crumbs

• 1 well-beaten egg

• 1 small onion, finely minced

• 1 tbsp. chopped, fresh parsley

• 1/2 tsp. salt

• 1/2 garlic clove, chopped

• 1 tbsp. grated parmesan cheese

• 1/4 tsp. dried oregano

Soup stock:

• 2 tbsp. olive oil

• 1 small onion diced

• 2 cups diced carrots

• 2 cups diced celery

• 16 cups chicken stock

• 1 cup chopped kale or endive

• 1 tbsp. grated parmesan cheese

• 1 hard-cooked egg, chopped

• 1 cup acini di pepe noodles

Preheat oven to 350 degrees. For the meatballs, combine the ground beef, breadcrumbs, egg, onion, parsley, salt, garlic, parmesan cheese, and oregano in a large bowl; mix well. Be careful not to over-mix since it toughens the beef. Form them on baking sheet and place in oven for 20 minutes or until well-cooked.

To prepare the soup stock, heat the olive oil in a large stockpot over medium heat. Saute the onion, carrots, and celery. Add the chicken stock and bring to a boil. Add the meatballs, kale, parmesan cheese, egg, and noodles. Remove from heat to serve.

Makes eight to 10 servings.

Peach Quick Bread

• 2 1/2 cups flour

• 3/4 cup sugar

• 1 tbsp. baking powder

• 1/2 tsp. salt

• 1/4 tsp ground nutmeg

• 1 tbsp. fresh lemon juice

• 1/3 cup milk

• 2 eggs, well-beaten

• 2 tsp. vanilla extract

• 1 1/2 cups peeled and sliced fresh peaches


• 1/4 cup flour

• 2 tbsp. each cold butter, brown sugar

Preheat oven to 350 degrees. For the bread, mix the first five ingredients in a large bowl. In a separate bowl, mix together the lemon juice, milk, eggs, and vanilla. Add the wet mixture to the dry mixture. Do not over-mix. Fold in peaches. Pour butter into a greased and floured loaf pan. For the topping, combine all ingredients in a bowl. Crumble the mixture together with clean hands. Sprinkle mixture over top of the batter. Bake for 50 minutes.

Makes 12 servings.

Penny Case is a lifelong resident of Wellington who loves to cook and share recipes. Send recipes to her at 22 Johns St. or at