B4
Loveland Herald
Life
July 27, 2011
‘Orange’ ya glad it’s smoothie weather?
We had a wonderful time in Michigan at the lake house, which daughter-inlaw Courtney’s family owns. We seldom get one-on-one time with our kids and Rita I loved just Heikenfeld sitting on the deck chatRita’s ting with kitchen them without having to wonder how long they can stay. The grandkids loved everything about Little Glen Lake in Michigan, from the
shallow, clean water to the beautiful white sand dunes. Husband, Frank, and I went on to Montreal and Quebec and Old Quebec is now one of my favorite cities. The food was authentic – poutine (French-fried potatoes with veal “gravy”), duck confit , salads with maple syrup dressing, and flaky breakfast croissants studded with chocolate. I think I ate my way through Quebec! It’s back to reality now, though, with this searing heat. A perfect reason to whip up a batch of Orange Julius smoothies.
Orange Julius smoothie
This is as close as I can get to the kind sold at the mall. Because your body digests liquids easier than solids, a smoothie is a wonderful way to give kids who can’t tolerate a solid meal a healthful start. 6 oz. can frozen orange juice concentrate, thawed 2 cups milk Sugar to taste (start with 1 ⁄3 cup and go from there) or substitute 2 teaspoons vanilla Couple handfuls of ice Whirl everything together in the blender.
Rita’ blog
Visit Rita’s blog at http:// cincinnati.com/blogs/cooking withrita to find out what every parent should know about hydration and kids, plus how to make your own sports drinks.
My favorite sour cream chocolate bundt cake
Daughter-in-law Jessie made this for my birthday. It’s a moist, chocolaty cake that’s a good keeper, as well. And the frosting – you’ll be licking the spoon. 1 cup boiling water
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COURTESY RITA HEIKENFELD
Rita’s sour cream chocolate birthday cake courtesy of her daughter-in-law Jessie. 3 ounces unsweetened chocolate 1 stick butter 1 teaspoon vanilla 2 cups sugar 2 eggs, separated 1 teaspoon baking soda 1 ⁄2 cup sour cream 2 cups less 2 tablespoons flour 1 teaspoon baking powder Preheat oven to 350 degrees. Pour boiling water over chocolate and butter to melt. Stir in vanilla and sugar. Then blend in egg yolks. Combine soda and sour cream, then add to chocolate mixture and blend well, a couple of minutes or so on medium speed. Add flour and baking powder and blend again. Beat egg whites until they hold a peak and fold into batter. Bake 50 minutes in a very well sprayed bundt pan. Cool 15 minutes then gently remove from pan by flipping upside down on a rack. Serves 12 to 15.
Chocolate frosting
3 oz. unsweetened chocolate 3 tablespoons butter 3 cups confectioners’ sugar 1 teaspoon vanilla 3-8 tablespoons milk
In a double boiler over hot water melt chocolate with the butter. Or use a nonstick pan on low heat. Remove from heat and allow to cool for five minutes. In an electric mixer add chocolate mixture and confectioners’ sugar. Beat until mixture resembles chalky
beads. Add the vanilla and the milk 1 tablespoon at a time until a spreadable consistency is reached. Beat until fluffy – adding more milk if necessary.
Aunt Becky’s Thriftway potato salad
I’ve had several requests for this, along with Thriftway’s tuna salad and Bigg’s chicken salad. I have cloned the tuna and chicken salads and will share them soon. I received this from Clermont County reader Julie Scott several years ago straight from the deli cookbook. You can try and cut the recipe in half. As far as the freeze-dried chives, a palmful of fresh chives will work, too, or finely chopped green onions. 71⁄2 lbs. potatoes, cooked and diced 41⁄2 cups Hellmann’s mayo 3 hard-boiled eggs, chopped 4 tablespoons yellow mustard 21⁄2 teaspoons onion salt 11⁄2 teaspoons celery seed 11⁄2 teaspoons freezedried chives 11⁄2 teaspoons sugar 3 ⁄4 cup chopped celery Let set in refrigerator overnight and serve the next day! Rita Nader Heikenfeld is an herbalist, educator and author. E-mail columns@community press.com with “Rita’s kitchen” in the subject line. Call 513-2487130, ext. 356.
Our Office Welcomes DR. MEGAN WEISENBERGER! Dr. Megan Weisenberger Dr. Tiffany Buller-Schussler Dr. Weisenberger, a native of Cincinnati, attended St. Louis University for her undergraduate degree. She earned her Doctor of Dental Medicine degree at Case Western University in Cleveland, Ohio. After graduation, Dr. Weisenberger completed an Advanced Education in General Dentistry residency at Cincinnati’s University Hospital. Please join us in welcoming her to the Schussler dentistry family!
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We are currently accepting new patients! Call 859-653-0525 to schedule an appointment TODAY! Tiffany Buller-Schussler, DDS Megan Weisenberger, DMD 1960 North Bend Rd., Ste. A (next to Remke’s) Hebron, Ky. 859.653.0525
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