Italian seasonings and sweet desserts

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

Penny’s Pantry Penny Case

The basic seasonings for Italian dishes are oregano, garlic, and bay leaves.

I use a lot of garlic in mine. I use garlic salt in most of my food I made. I use pepper and salt also. I use a lot of spices in my dishes and am planning on planting herbs in pretty pots and have them in my kitchen so I can use fresh herbs. My favorites are garlic, dill, bay leaf, oregano, chives, parsley, seasoned salt, and Italian seasoning. I love using onions instead of onion powder.

Spices make meat and casseroles so much better. When you put the right seasonings on steaks, they become so much more delicious.

I was asked by Mark Bughman for some barbecue sauce recipes over the weekend. He’s my three grandsons’ uncle. He’s also on Wellington village council. I’ll be looking in my many cookbooks for them this week. I love a good barbecue sauce.

Let me know if you need a certain recipe, because I’d love to find it for you!

Until next time, enjoy these recipes.

Honey Apple Pie

• Pastry for 2 pie crusts

• 2 lbs. tart apples (7 to 20 depending on the size)

• 1 1/2 tbsp. lime juice

• 3 tbsp. flour

• 3/4 cup honey

• Dash of salt

• 1 tsp. cinnamon

• 3 tbsp. butter or margarine

• Canned milk

• 1 tbsp. sugar

• 1 tbsp. cinnamon

Prepare the pastry and refrigerate 30 to 40 minutes. Return to room temperature before rolling it out. Roll out and line pie plate with the pastry. Peel apples; slice. Place in pie plate. Sprinkle with lime juice, flour, honey, salt, and 1 tsp. cinnamon. Dot with butter. Cover with top crust, brushing edges of lower crust with cold water before pressing together. Flute. Cut slits in top of crust. Mix 1 tbsp. sugar and cinnamon together. Brush crust with canned milk. Sprinkle with sugar mixture. Bake at 375 degrees about an hour, until golden brown. Put cookie sheet under pie pan in case of pie drips.

Honey Cookies

• 1 cup sugar

• 1 cup shortening

• 1 cup honey

• 2 eggs

• 1 tsp. vanilla extract

• 1 tsp. baking soda

• 1 tsp. ground ginger

• 4 cups flour

Preheat oven to 350 degrees. In a saucepan over low heat, stir together sugar, shortening, and honey until melted. Let cool. Mix together eggs, vanilla, baking soda, and ginger. Gradually add to cooled honey mixture. Slowly add to cooled honey mixture. Slowly add 4 cups flour to mixture. Stir until well blended. Drop by spoonfuls onto cookie sheet about 2 inches apart. Bake at 350 degrees until golden, about 10-11 minutes. Do not over-bake (they’re better soft).

Nut Brown Bread

• 2/3 cup molasses

• 2 tsp. baking soda

• 2 2/3 cups buttermilk

• 1/2 cup sugar

• 1/4 tsp. salt

• 1 1/2 cups chopped walnuts

• 2 cups raisins (softened in hot water and drained)

• 2 1/2 cups each whole wheat flour and white flour

Mix molasses and baking soda. Mix the rest of the ingredients. Divide the dough into three bread loaf pans sprayed with nonstick cooking spray. Bake at 350 degrees for 40-45 minutes. Make sure they’re cooked through.

Honey Custard with Sweet Cherries

• 6 eggs

• 1/2 cup honey

• 1 tsp. vanilla

• 1/4 tsp. salt

• 4 cups skim milk

Topping: 2 cups sweet cherries, 4 tsp. honey for drizzling

Break eggs into large bowl and beat well. Add honey, vanilla, and salt; beat again. Heat milk to just below the boiling point (when fine skin forms on top) and add milk to egg mixture, stirring to blend well. Pour in small cups or large casserole dish. Place cups or casserole dish in pan of hot water to a depth of at least 1 inch. Bake at 300 degrees for an hour or until a wet knife comes out clean when inserted in custard. Chill in the fridge for at least an hour before serving. Serve topped with fresh cherries and a drizzle of fresh honey.

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

Penny’s Pantry Penny Case’s Pantry Penny Case