Cafe Du Luxe, Denton, Texas

MUGS AND WINE GLASSES HOBNOB

By Ellen "EJ" Sackett (for Denton Record-Chronicle)

Cafe Du Luxe isn’t Denton’s best-kept secret. Since it opened five months ago, the word is spreading: It’s a great place to meet friends for conversation and a cup of coffee, a light meal or a glass of fine wine. Owner David Carles describes his cafe as “upscale casual” and says it “provides a choice that raises the quality” in the area. That choice includes freshly roasted coffee beans, both familiar and relatively unknown wines, and healthy yet inexpensive menu items for breakfast, lunch, dinner and dessert. “We appeal to the North Texas business and medical professionals and give them another alternative to Starbucks and coffeehouses that largely appeal to students,” he said.

Cafe Du Luxe is located in Market Square at Unicorn Lake, where it’s a logical stop for a bite before or after a movie at Cinemark Denton. In addition to convenience, the cafe offers happy hour from 4 to 7 p.m. on weekdays, featuring half-price appetizers and $1 off house beer and wines.

Commuters can whip into the drive-through for a specialty coffee fix, brewed “the old-fashioned way,” Carles said. “We use authentic Italian espresso equipment. We grind and dose and tamp and pull the shots by hand. None of it is automated.”

The coffees are designed around a music theme, named after the voices in a choir — the lighter the roast, the higher the voice. The beans come to the cafe extremely fresh.

“We order our coffee from our roaster on Monday; they roast for us on Tuesday; our coffee arrives here Wednesday or Thursday,” Carles said.

Cafe Du Luxe specializes in some “high-quality but relatively unknown” Chilean wines that can’t be purchased at the local grocery, Carles said. The wine list offers a variety and appeals to those who lean toward the familiar as well as aficionados who are more adventurous. Beer drinkers shouldn’t feel left out: Domestic and imported brews are available, too.

Food and drink aren’t the only reasons to come to Cafe Du Luxe; another is the atmosphere. One wall is dedicated to displaying work by regional artists. The exhibit changes monthly, with an artist’s reception every third Sunday. On Saturday evenings, Bill Metzger and Perrin Grace perform light jazz on electric guitar and upright bass. Book clubs, church groups and writers meet regularly to exchange information and ideas.

People can “come in jeans or come in a suit, either way,” Carles said.

It took four years from conception to completion to create Cafe Du Luxe, and it came out almost exactly as Carles envisioned it.

“People are still trying to figure out who we are and what we do,” he said. “We want the word to get out [because] we have something unique to offer.”

$

CAFE DU LUXE
3101 Unicorn Lake Blvd., Denton, TX
940-382-7070
Hours: Monday through Thursday, 5:30 a.m. to 10 p.m.; Friday, 5:30 a.m. to 11 p.m.; Saturday, 6 a.m. to 11 p.m.; Sunday, 7 a.m. to 9 p.m.
www.cafeduluxe.com

Originally published in Denton Record-Chronicle, January 21, 2010

GTB FARE SQUARE

Korean Rice Dish Sizzles!

By Ellen "EJ" Sackett

Try a food that’s as fun to order it is to eat! “Bibim Bop (BEE-bim-bahp) served in a Hot Stone Bowl” is a traditional Korean all-in-one meal, and it’s also Royal East Asian Cuisine’s most popular dish. It’s more accurately called Dohl-sot Bibim Bop—not to be confused with Bibim Bop—which is not served in a hot stone bowl.

There’s lots of ways to spell it: Dohl-sot, dolsot, bibimbap, bibimbab, bibimbob, bibimbop--even b-bop, for short! It’s all the same thing. Literally translated, “dohl-sot” means “stone pot” and “bibim bop” means “mixed rice”. Even though there are as many ways to make it, the basic recipe includes three main ingredients: rice, vegetables and meat.

Royal East’s stone bowl arrives at the table too hot to touch. White rice is mixed with thin shreds of bulgogi (beef marinated in soy sauce), carrots, potato, spinach, soybean sprouts and the root of royal fern. All this has been added to sizzling sesame oil that carmelizes with the rice along the bottom of the bowl and turns it a crispy brown. On top sits a fried egg, over-easy. (Some versions use a raw egg.) The server breaks the yolk and combines the ingredients, still cooking away inside the hot stone bowl. He adds red chili sauce for spiciness, and I add a little soy sauce for flavor.

But that’s not all. Dohl-sot Bibim Bop also comes with banchan, typical Korean side dishes served at every meal, especially kimchi, Korea’s famous pickled cabbage with a kick, and often times cucumber kimchi, another variation on that theme, as well as other seasoned vegetables.

Dohl-sot Bibim Bop, priced at $10.95 at dinner ($8.95 at lunch), doesn’t come with a money-back guarantee, but no worries. Even the pickiest eaters will come back for more of this warm and wondrous Korean comfort food.

Royal East Asian Cuisine (Korean, Sushi, Japanese)
1622-A W. University Drive, Denton
(940) 383-7633
Hours: Monday through Saturday, 11 a.m. to 10 p.m.

Also published in Denton Record-Chronicle, January 14, 2010

GTB TIPS ~ New Year's Eve in Downtown Dallas

WHAT ARE YOU DOING NEW YEAR'S EVE?

By Ellen "EJ" Sackett

It's party time! Have you made your New Year's plans? If Dallas is your home, consider viewing the city of glass, glitz and glamour from inside its glowing globe--atop the downtown landmark, Reunion Tower.

If you hurry, you still can snag a late-night dinner reservation at Five Sixty by Wolfgang Puck. Dallas’ newest, hottest restaurant offers a gorgeous revolving 360º view of the city 560 feet below and Asian-inspired cuisine by the famous celebrity chef. The New Year’s Eve menu features a five-course, fixed-price dinner with several options from which to choose for $145 per person ($185 with wine), plus tax and tip. Five Sixty is Puck’s first fine dining venture in Dallas, and adventurous palates can't help but appreciate this master chef's unique and creative fare. Thursday night's meal begins with Oscetra caviar. Included in the first course is Crispy “General Tso Style” Texas Quail followed by Arctic Char, Suckling Pig or Kobe Beef Carpaccio. Seafood lovers will love trying Puck's “Shanghai Style” Maine Lobster or his pan-seared scallops. The fourth course features a choice of Mongolian Lamb Chops, Petite Beef Filet “Au Poivre”, Honey Ginger Glazed Pork Loin or a Kobe NY Strip Steak. For dessert, how about a spiced banana cake with jivara chocolate mousse, chocolate coconut streusel and carmel gelato, a vanilla brioche bread pudding or finish the meal with a cheese, apple and quince preserve medley. For a more complete description of this and other Wolfgang Puck restaurants and cuisine, go to www.wolfgangpuck.com. You can also make your reservations through Open Table at www.opentable.com.

For fun without the formality, there will be live music and a buffet bar at Reunion Tower on the Event Dining Level from 8:30 p.m. to 12:30 a.m. for $95 per person (cash bar) or $150 per person (platinum hosted bar), plus taxes and gratuities.

The Reunion Tower Observation Deck Celebration starts at 9 p.m. and continues past Old Lang Syne until 1 a.m. The package costs $125 per person (plus taxes and tip) and includes appetizers, a platinum-hosted bar and a champagne toast at midnight. For reservations for either the buffet bar or the observation deck celebration, call 214-571-5710 or e-mail reuniontower@wolfgangpuck.com.

You might want to get some last minute culture in before the partying begins. The Dallas Symphony Orchestra will be performing at the Morton H. Meyerson Symphony Center on 2301 Flora Street beginning at 7:30 p.m. on New Years Eve. This concert, conducted by British conductor James Judd, will feature light classical music, including waltzes and polkas in the European tradition of New Year’s celebrations. Go to www.dallassysmphony.com or call 214-692-0203 to reserve your tickets. (P.S. Save a little and get great seats by purchasing tickets in the Choral Terrace. These seats are located behind the orchestra, where you get a close-up look at the musicians in action and a frontal view of the conductor leading the band. It’s as close to being in the symphony as you can get without playing a note!)

Another entertainment option on New Year’s Eve is The Lincoln Center Theater Production of Rodgers & Hammerstein’s musical, South Pacific. The show starts at 7:30 p.m. at Dallas’ pride and joy, the brand spankin’ new Margot and Bill Winspear Opera House, 2403 Flora Street in Dallas. Ticket prices range from $30 to $98. Go to www.dallsperformingarts.org or call 214-880-0202 to purchase tickets.

After the party's over, crash at the Hyatt Regency Dallas hotel, adjacent to Reunion Tower. To make your reservations, go to www.hyattregencydallas.com or call 800-233-1234. The best part? In the morning, you might have a hangover, but you won’t have a DUI.

Now that's the way to ring in 2010. Happy New Year, everyone!

$$$$

Five Sixty By Wolfgang Puck
300 Reunion Blvd. Dallas, TX
(214)741-5560
www.wolfgangpuck.com

GTB RECIPES

BUTTER CRUMSHUS CAKE IS SCRUMPTIOUS!

By Ellen "EJ" Sackett

Food and family. They go together inextricably during the holidays. In our family, the meal (and the hours spent in the kitchen preparing for it) is as much an event as the day itself. A single bite can bring back a flood of memories--a sort of real-life time travel--that keeps the past alive, perfectly merging it with the present.

Growing up, every celebration of "The Big Two" (Thanksgiving and Christmas) began first thing in the morning with the clan's unanimous favorite: Butter Crumshus Cake, named as such because of its scrumptious crumb topping. On Thanksgiving, Butter Crumshus Cake tied us over until turkey time, and on Christmas, we children looked forward to our slice just as much as the presents we were about to open.

Mom could have made this recipe anytime of the year, but she didn't. She saved Butter Crumshus Cake for special. This, even more than the recipe itself, is how a tradition was made.

Here's what she wrote about it in her 1992 cookbook called "Kiss the Cook", written with my father, Dick Ritscher: "Sometimes traditions are born inauspiciously. This delightful breakfast cake, introduced to me by New Fairfield, Conecticut, neighbor Delores Rupple, tastes best the day after it's made. The hustle of Christmas dinner preparations make an easy-to-make, do-ahead cake a logical choice for Christmas Day breakfast. I'll serve it again this year." (Betty Ann Ritscher)

BUTTER CRUMSHUS CAKE

Ingredients

Topping:
3/8 cup unsalted butter
3/4 cup all-purpose flour
3/4 cup light brown sugar, packed
Cake:
1/2 cup butter
1 (8-ounce) package cream cheese
1-1/4 cups granulated sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup milk

Directions:
1. For the topping, blend butter, flour, and brouwn sugar with a pastry blender in a small bowl. Set aside.
2. In a large bowl, with an electric mixer or by hand, cream butter, cream cheese, and sugar until light and fluffy.
3. Blend in 2 eggs, one at a time; add vanilla and mix well.
4. In another bowl, folk stir flour, baking powder, and baking soda.
5. Add the dry ingredients alternatively with milk to the butter mixture. Beat until smooth.
6. Pour the batter into a 13- x 9- x 2-inch pan which has been greased and dusted with flour. Top batter with crumb topping.
7. Bake in an oven preheated to 350 degrees F for 35 to 40 minutes, or until the cake is lightly browned and edges pull away from sides of the pan. Cover tightly until time to serve. Freezes well.

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Ravelin Bakery, Denton, TX

AS EASY AS PIE!
Take One Home for Thanksgiving

By Ellen "EJ" Sackett

Have I got pies for you! Ravelin Bakery is baking pies, sweet pastries and other doughy delights to order for the holidays. With Thanksgiving less than a week away, make haste while the batter's hot. You'll be sure to impress the family with a crust that's flakier than Grandma's. But don't wait until the last minute to decide; it gets pretty busy in the Ravelin kitchen this time of year. Orders are available for pick-up through Wednesday, November 25 (except Monday when the store is closed).

Here's the Thanksgiving Menu:

9" Bread Pudding ~ $32.00
9" Old-fashioned Chocolate Cake ~ $40.95
Pecan Pie ~ $20.50
Chocolate Pecan Pie ~ $21.50
Pumpkin Pie ~ $13.75
Sweet Potato Pie ~ $13.75
Buttermilk Pie ~ $16.50
Key Lime Pie ~ $16.00
Apple Pie ~ $18.50
Cherry Pie ~ $23.00
Apple Almond Tart ~ $23.00
Cherry Almond Tart ~ $23.00
Cherry Struedel ~ $16.00
Apple Struedel ~ $16.00
Pumpkin Bread ~ $4.95
Mini Croissants (1 dozen) ~ $11.00

Cranberry Pecan Bread will also be available on the day before Thanksgiving in addition to Ravelin's fresh artisan breads, made with their own starter. Breads available daily include country sourdough, hearty five-grain, three seed, Bavarian rye, French loaf and baguettes.

Be on the lookout after Thanksgiving for Ravelin's holiday table, which will include baked goodies you can give as presents, such as packaged breads and cookies, fruitcake and traditional German Stollen.

Even if you don't need help with your holiday meals, stop by Ravelin's sometime for a sumptious breakfast pastry, cookie or coffee cake, and pour yourself a cup of coffee to go with. Ravelin also bakes cakes in a variety of sizes to order with one or two day's notice. While you're there, don't forget to pick up a loaf of one of the specialty breads--the list changes daily.

Ravelin Bakery is a not-so-secret secret. Owners Eric and Pamela Helland don't have to advertise, nor do they have a website. Nonetheless, the word is out. Since they opened their doors to Denton eight years ago, they built their success on providing quality baked goods made with whole, all natural ingredients, 100% from scratch. What more need I say?

$$

Ravelin Bakery
416 S. Elm Street, Denton, Texas
(940) 382-8561

Hours: Tuesday through Saturday ~ 6:30 a.m. to 5:30 p.m.
Sunday ~ 8 a.m. to 5:30 p.m.
Closed Monday

Thanksgiving Hours:
Closed Thursday & Friday, November 26 & 27
Open regular hours on Saturday & Sunday, November 28 & 29

Smashburger, Addison, Texas

SMASHBURGER IS A HIT!

By Ellen "EJ" Sackett

Attention hamburger hounds! There's a new quick bite in town. Smashburger just opened its first Dallas location in the north suburb of Addison on Belt Line Road. With so many places to choose from along restaurant row, it might be tough for yet another to succeed. So what makes Smashburger special?

In fact, what the heck is a Smashburger?

It starts with a ball of fresh--not-frozen--100% certified Angus beef that's literally smashed on a buttered grill for ten seconds with a cookie-cutter-style press. This searing process locks in the juices, and then the meat patty is seasoned with Smashburger's garlic and herb mix. Put it on a soft Artisan-style bun and add the extras to order. The end result? A five-napkin burger that tastes as good or better than homemade--ready to eat in about six minutes. How can you beat that?

There's several variations on the Smashburger theme: the Classic, the All American, the Lonestar (developed especially for Dallas taste buds), the BBQ Bacon and Cheese, the Spicy Baja and the Mushroom Swiss. Or make your own from a combination of the menu-item ingredients.The best part? All of the ingredients are fresh, not frozen. The meat is delivered daily. The veggies aren't pre-packaged; they're cut on site. The seasonings and sauces are Smashburger's proprietary recipes. This is high-quality, cooked-to-order fast food.

What's a burger without fries? Smashfries are of the retro, shoestring style. They're deep-fat fried in tallow and oil, mixed with rosemary, extra virgin olive oil and garlic. The Sweet Potato Smashfries are made the same way, crispy on the outside and soft on the inside. There's also the Chili, Cheese or combination Chili-Cheese Fries. Veggie Frites is a yummy, albiet greasy, fries substitute: a slightly-crunchy combination of flash-fried asparagus, carrot sticks and green beans. Another notable side is the tasty fried dill pickles served with a creamy buttermilk ranch dressing.

And what's a burger and fries without a shake? Take your pick of a vanilla, chocolate or strawberry shake or malt with the consistency of soft-serve, blended with whole milk and Haagen-Daz ice cream. The tangy fresh lime shake was not-too-sweet, and the classic root beer float could double for dessert.

Smashburger doesn't only serve up hamburgers. The Smashburger concept works for chicken as well. Unfortunately, most chicken sandwiches take a while to cook and are often dry as a result. Smashburger solves both problems by pounding the chicken breast thin first before searing. You could mistake the Smashchicken for a healthy option, but only if you ignore the butter. Hot dog lovers have three to choose from: Classic, Chili Cheese or DFW Dog, split and made to order, dolled up how you like it and served on a toasted poppy seed bun. If you don't eat meat, order one of three salads, but have 'em hold the bacon. Here too you can have it your way.

No Smashburgers near you? No worries. The two-year-old Denver-based chain is just getting started. Within the Dallas and Fort Worth metroplex, there's another thirty franchises on their way, and nationwide, there's hundreds more to come. Smashburger hasn't sold billions and billions of hamburgers--yet. But just wait. Smashburger is well on its way. 

$

Smashburger
Belt Line Road & Dallas Parkway
4980 Belt Line Road, Addison, Texas 75254
www.smashburger.com (Order online through the Smashburger website)
(214) 884-1124
Hours: 10 a.m. to 10 p.m. daily

Old West Cafe, Sanger, Texas

WHERE THE OLD WEST CAFE BEGINS

By Ellen "EJ" Sackett

It's just after 6 a.m., and the door has just opened at The Old West Cafe in Sanger, Texas. Already three white pick-up trucks are parked in front with customers awaiting breakfast. This is a typical morning for the owners. Mark is hidden behind the scenes in the kitchen, and Carolyn, his wife, is starting her day in Denton at their sister restaurant by the same name.

The wait staff is ready. The coffee flows first, and the orders are taken. More customers dribble in, young and old, and soon the place is filled with the clatter of plates and the chatter of conversation. Some come in jeans, others in cam-o, all hungry, all anticipating what will likely be their best and biggest meal of the day. One can only hope.

Before long, heavy, overloaded plates arrive at the tables, stacked as many as three and four deep up the waitress' arms. Eggs, bacon and grits; three-egg omelets stuffed with sausage, veggies and cheese; pancakes stacked high; burritos with a side of homemade salsa and iron skillet dishes with everything including the kitchen sink. The menu items are cleverly named to conjure images of the wild, wild west. There's the Alamo, The Indian, The Bandit, The Gunslinger. The Warrior omelet, made with grilled chicken, "might make you squat with yer spurs on" and the Texan, made with your choice of sausage, ham or bacon, onion and bell pepper, and three kinds of cheese will make you "hold on to your boot straps." Hold on, little doggie! This is what you call a real breakfast.

"Can I getcha anything, hon?"

I put in my order and point to my coffee cup. The waitress is back to fill it in a jif. I reach for a packet of Sweet 'n' Low next to the sugar across the table. My elbow sticks to the surface as the varnish has been wiped down so many times, it's soft. A voice from my childhood reminds me this is not a horse's stable. I adjust my posture, shake the contents of the package in my mug and take a sip.

My bowl of steamy oatmeal, raisins and brown sugar arrives with side of fruit from a jar. As I eat, I observe in awe as a stout young man wearing a cowboy hat devours a burrito half the size of a football. I wonder how it can be done, although I doubt his eyes are bigger than his stomach. Sure enough, by the time he finishes, he's eaten the whole thing, plus a generous side of crispy hashbrowns with ketchup along with it.

At the next table, a young mother in pink sweats lean over to pick up her toddler's sippy cup off the dark-stained cement floor. A middle-aged couple sit at the table in the corner, holding their hands in silent prayer. Behind them on the recycled tin-lined wall, a wooden plaque reads, "Now that my kids are teenagers, I know why some animals eat their young." Across the room an old-timer with stubble for a beard sits by himself. He smiles a toothless grin at his pony-tailed waitress, who calls him by his name, which I can't quite catch. Hanging on to her arm, he says something that makes her laugh as she slides his check between the salt and pepper shakers.

I catch her eye as she leaves his table and ask her for his ticket. She nods and retraces her steps, whisking it out from under his nose before he has a chance to notice. I feel like I've won a prize--today's pay-it-forward recipient--and head to the cashier's counter to pay up. I'll be gone before the gentleman notices I've left.

Before long, the place will be revving up for the lunch crowd in addition to serving its all-day breakfast. The restaurant has built a steady stream of loyal customers in twelve years. These are good folks who don't mind paying a fair price for home-style cookin' and service that rivals any five-star restaurant. They know a good deal. Despite the economy, business is holding its own. In fact, another location is on its way in Grapevine, and if the Sanger and Denton locations are any indication, soon-to-be regulars will find their way to it as well.

So where does the Old West Cafe end? There's no telling how far it'll go or for how long. But God willing, the Old West Cafe will continue 'til the cows come home.

$

Old West Cafe
711 W. 5th Street, Sanger, TX (940) 458-7358
Hours: Monday through Saturday, 6 a.m. to 2 p.m., Sunday, 7 a.m. to 2 p.m.

1020 Dallas Drive, Denton (940) 382-8220
Hours: Monday through Saturday, 6 a.m. to 2 p.m., Sunday, 7 a.m. to 2 p.m.

600-A W. Northwest Hwy., Grapevine
Hours: Monday through Saturday, 6 a.m. to 2 p.m., Sunday, 7 a.m. to 2 p.m.

 www.oldwestcafe.us

GTB RECIPES

A DIP BY ANY OTHER NAME

By Ellen "EJ" Sackett

Call it Fiesta Dip, Italian Salsa or Texas Caviar—my latest, greatest recipe goes by several names. You can always have the basic ingredients stowed in your pantry, then add fresh ingredients in addition to the basic recipe to your liking. You can dish it up several ways too. Serve it with yellow, red and blue corn chips as a colorful dip. Toss it into pre-packaged lettuce with some roasted chicken from the supermarket or add it on top of a baked potato for a quick, healthy dinner. Double the recipe for a batch that will feed a crowd or to have nibble food to have on hand, as it keeps well in the fridge for up to a week in an airtight container. It's often the hit of the party, so be prepared to share the recipe—in fact, feel free to send your friends to this link. Thank you, Carol, for giving this recipe to me.

Here's my version of Fiesta Dip:

Basic Recipe

Combine in a large bowl:

1 28 oz. can Ro-Tel Tomatoes (Original ~ Diced Tomatoes & Green Chilis), drained
1 15 oz. can black-eyed peas, drained
1 15 oz. can black beans, drained
1 11 oz. can shoe peg corn, drained

¼ to ½ bottle of an oil-based (not creamy) Zesty Italian dressing ~ just enough to coat the ingredients ~ NOTE: Do NOT add the dressing until after all ingredients, including any additional ingredients, have been added. It should be your last step.

Suggestion: Keep the liquids to a minimum. Spoon out any extra that seeps through to the bottom of the bowl. You can even rinse the beans, black-eyed peas and corn, then dry them with paper towels.

Additional Ingredients (The more you add, the better)
½ c. onion (any variety)
½ to 1 cup fresh cilantro
(or more, if you're like me and really love the flavor of cilantro!)
2 medium hot-house tomatoes, cut into small chunks
1 small to medium green pepper and/or red pepper
2 stalks celery
(If you'd like it hotter, you can add jalapeños, crushed red pepper or sprinkle on Tony Sachere's Cajun seasoning)

What's your version? Feel free to contribute your variations on this theme. I'd love to try your ideas in my next batch. Even if you don't have a gmail account, no worries. Just sign on as "Anonymous". You can add your name at the end of your comment.

FARE SQUARE

YES, YOU CAN HAVE YOUR CAKE

By Ellen "EJ" Sackett

Have you eaten your vegetables today? You can get all your servings in one fell swoop by ordering a slice of carrot cake from Hannah's Off-the-Square. Each cake is made with two pounds of carrots (never mind the sugar), which will surely improve your eyesight and elevate your mood. It looks as incredible as it tastes, covered with cream cheese icing, spaghetti-length curly-Q strands of fresh carrots and a slice of orange. These aren't just for show. Combine the citrus with the crunchy and the creamy, and you'll have a sensory experience like none other that will leave you giddy for more. It's possible to get more, too. Order a few days ahead, and you can purchase an entire carrot cake to take home for $30 plus tax. (Psssst, the recipe is hush-hush, so don't even ask.)

Hannah's Off-the Square, 111 West Mulberry, Denton, Texas
(940) 566-1110 www.hannahsoffthesquare.com
Hours:
Lunch - Monday through Friday, 11 a.m. to 3 p.m.
Brunch - Saturday & Sunday, 11 a.m. to 3 p.m.
Dinner - Sunday & Monday, 4:30 p.m. to 9 p.m.; Tues through Thurs 4:30 p.m. to 10 p.m.; Friday & Saturday, 4:30 p.m. to 11 p.m.
Happy Hour - Monday through Friday, 3 p.m. to 6 p.m.; Saturday & Sunday 11 a.m. to 3 p.m.

Pourhouse Sports Grill, Denton, Texas

SCORE IT BIG AT POURHOUSE SPORTS GRILL

by Ellen "EJ" Sackett

You don't have to love sports to love Pourhouse Sports Grill--but it helps. Bright paintings of sports super heroes at their peak and large flat-screen HDTVs surround the spacious main dining room and hang above the bar. You can't ignore the action of a different game on every channel, which can be a bit distracting when you're trying to engage in dinner conversation. But hey, it's a sports bar. That's what it's all about. Almost.

This isn't the kind of sports bar that's full of rowdy fanatics, screaming obscenities at the televisions (although sometimes there are a few who get pretty excited). No, this is a classy place where you'd comfortable bringing your grandparents for drinks and a pleasant, not too expensive meal. The beer, wine, specialty drink and martini list is impressive, and there are daily happy hour specials. The menu covers the gamut, and the portions would feed a starving football team at the end of a too-close-to-call game.

You can expect to find typical bar food at Pourhouse, but with a whole lot more variety. Light up your taste buds with the trash can nachos, a serious amount of queso, chili, jalapeños, tomatoes and sour cream piled over red, blue and yellow corn chips. Instead of a plain 'ol burger, have one with a kick, like the Baja Burger made with Jack Cheese and fried jalapeños, or try to wrap your mouth around the bleu burger that comes with a sweet port wine sauce, roasted shallots and a huge hunk of bleu cheese on top. Another good choice is the Pourhouse's version of a club sandwich--the Homerun Grilled Club--cut into quarters, with turkey, ham, applewood smoked bacon, tomatoes, American cheese and barbecue sauce on sourdough bread. Combine it with a side of drippy, mayonnaise-y coleslaw, a big fat helping of big fat French fries or sweet potato fries and a cold, draft Franconia for a perfect sports bar kind of meal.

If you're looking for something you don't readily find in Texas, order the Classic Cuban sandwich that could pass for German, made with sliced pork and ham and covered with melted Swiss cheese on a grilled ciabatta roll with mustard and a dill pickle. Texans usually have to venture up north for a French Dipped Sandwich, but Pourhouse makes its own version of a pot roast beef sandwich on a French roll with carmelized onions, served au jus. That's French for "with its own juice", but here in Denton we say, "Good for soppin'."

The Pourhouse's thin-crusted, wood-fired pizzas stand out for their fresh ingredients. The combinations, such as the BBQ Chicken or the Hawaiian made with ham and pineapple, might a little adventurous for some pallets but are worth a try. My favorite is the Margherita, made with sliced tomatoes and tomato sauce, mozzarella, sprinkled with fresh basil. Customers can also create their custom pizza from a selective list of ingredients. One pizza is plenty to share as an appetizer or will feed a hungry person as a meal.

Specialty main courses of the Pourhouse include: a chicken fried steak smothered with creamy gravy touted as "The Real Deal"; southern fried shrimp, hand-breaded and comes with cocktail sauce, creole tartar sauce, or spice orange marmalade; a juicy rotisserie chicken, a 12-ounce black Angus rib eye grilled to your liking and the chef's private recipe of shrimp creole, served over spicy rice, which our server from Louisiana said was her favorite dish on the menu. Each of these comes with two vegetable or potato side dishes.

Healthy-minded diners will love the generous salads. The Rotisserie Chicken Chop Salad is an attractive arrangement of roasted chicken, tomatoes, corn, black beans and avocado layered over lettuce. The Country Cobb is equally delicious, made with smoked bacon, smoked turkey, mozzarella, avocado, tomatoes and a hard-boiled egg. Seafood lovers will favor the Seafood Cobb, and you can never go wrong with Chicken Caesar.

But who wants to be healthy? Finish off the meal with dessert. There's something for everybody's sweet tooth. Tops on my list is the brownie bottom sundae, starting with a chewy pecan brownie topped with vanilla ice cream, homemade chocolate sauce, and for overkill, a dollop of whipped cream. The warm white chocolate bread pudding soaked in a hot buttery rum sauce, is equally rich, and cobbler fans can take a chance on the unusual carmel-covered apple walnut concoction with a scoop of vanilla ice cream atop a hard, square wafer. For a lighter dessert, go for the tangy key lime pie.

The Pourhouse's lunch menu, offered Monday through Friday from 11 a.m. to 2 p.m., is reasonably priced at $6.49 and includes smaller portions of many dinner menu selections. A kid's menu is available too with the usual child-friendly choices: mac and cheese, corny dog, chicken strips, a kid's burger or a mini- cheese or pepperoni pizza.

Make sure to check out the theater-style media room, which boasts a gigonormous 110-inch TV/projector flanked by four smaller, but still large flatscreen TVs, and a state-of-the-art sound system. The room seats up to 75 people and is available for parties and business presentations. Semi-private areas for smaller parties from 8 to 18 people can also be reserved ahead of time with the events coordinator. Pourhouse also provides in-house catering.

But you say you're not a sports fan? You're still in luck. Pourhouse has one of the best outdoor seating areas in this part of Texas, feet away from the banks of Unicorn Lake. You may have to put up with some smoke or a rambunctious table, but the serene view at sunset with a glass of Merlot will take you down a notch. At that point, who cares about the noise or whose team is losing? You've already won.

$-$$

Pourhouse Sports Grill, 3350 Unicorn Lake Blvd, Denton, TX
(940) 484-7455 ~ www.pourhousegrill.com
E-mail: info@pourhousegrill.com
Hours: Sunday through Thursday, 11 a.m. to 10 p.m.
Friday and Saturday, 11 a.m. to 12 p.m.

Rohmer's Restaurant & Catering, Muenster, Texas

GOT BRAT?

By Ellen "EJ" Sackett

We were on a hunt for brat--that is, bratwurst. The destination? Muenster, Texas, a small community west of Gainesville best known for its annual Germanfest which draws crowds from all over the Dallas/Fort Worth metroplex.

The otherwise sleepy, dusty town seems permanently stuck in the 70s, at least from the looks of it along Hwy 82. Although we knew of its reputation for having the best German food in the region, we were clueless as to how to find it.

A quick Google search with the help of my iPhone led us to Rohmer's. It was easy to find the stone-covered building on the north side of Hwy 82. Several cars and a row of motorcycles were in the parking lot, even at 1:30 in the afternoon, which we took as a good sign. According to the blog, "Regular Joe's Guide", Rohmer's makes Weiner schnitzel the way it's supposed to be: "crispy and lightly seasoned" and it said the sausages were "wonderful". Based on this recommendation, we gave Rohmer's a go.

While we weren't exactly expecting buxom blondes in dirndls with fist-fulls of beer steins to greet us at the door, we surely weren't expecting a Denny's-style sign directing us to seat ourselves either. The place could've passed for a typical small-town coffee joint, a place where you don't go for the atmosphere.

The German menu is limited and only makes up a small portion of Rohmer's offerings: four dinner plates with chicken or pork schnitzel and bratwurst and sausage, or the same thing made into sandwiches--but well worth the drive. I opted for Regular Joe's recommendation, the traditional pork Weiner schnitzel, although I was tempted by the grilled reuben sandwich. My companion opted for the bratwurst. Both plates came with a good-sized helping of sauerkraut and German Potato salad, which gave me the urge to yodel. The rough-skined biker boys (and girls) in their leathers at a nearby table made me think better of it. Because there was no apple streudel on the menu, we didn't have any; otherwise, we would have.

Since we came for authentic German food, we weren't even a little tempted by the rest of the restaurant's many choices, however delicious they might be. The selections included hamburgers, several cuts of steaks, fish fillets and breaded shrimp, chicken fried steak, fried chicken and a marinated Hawaiian chicken with grilled pineapple, barbecue pork ribs and beef brisket, and Mexican quesadillas and enchiladas. Sides some with some meals and not others. A basic soup and salad bar is also available.

On the way out, we chatted with daughter of Rohmer's founder, Dina Sicking, a friendly woman, determined to carry on what her father started. She and her husband now run Rohmer's Restaurant, which opened its doors in 1953 in a quaint stone building which has since been knocked down and replaced with the current structure. A replica sits on a counter behind the cash register. While the newer building hasn't the charm of the old, it better serves the needs of the restaurant. According to Sicking, the old was dilapidated beyond repair. To strangers' eyes, the building was nothing special, but to her, it represents progress.

Before we left, I took a photograph of the retro Rohmer's sign that announces the restaurant to roadside travelers. I had to smile. While the town may be slow to move with the times, and the restaurant owners don't seem to be all that interested in capitalizing on its German roots, we still found what we were looking for. The
genuine article. No more, no less. Das ist alles, und alle ist genug.

$

Rohmer's Restaurant and Catering
217 East Division Street ~ Muenster, TX
940-759-2973
Open Monday through Saturday for Breakfast, Lunch and Dinner

Crickles and Co., Corinth, Texas

MAKE IT CRICKLELIOUS!

by Ellen "EJ" Sackett

If it weren't for a Facebook post from a friend who lives on the opposite side of Dallas from me, I would have never known about Crickles and Company, a yummy breakfast place, right in my own backyard. It's funny I never heard of Crickles before. There's not many restaurants in Corinth, Texas, and I know them all. Or so I thought.

But there's a good reason why this particular one missed my radar. Crickles and Co. subleases space in another restaurant, NY Sub Hub, in a strip mall off of Swisher Road, and is only in operation from 6:30 to 10 a.m. Only a free-standing easel in front helps to entice potenial customers, and since this is not a heavily trafficked area in the morning, Crickles must rely largely on advertising and word of mouth.

There's not a lot of atmosphere given that the location is a sub shop, but the good food makes up for the decor. For a to-go-style joint, the breakfast menu was surprisingly extensive. It was hard to choose between the many breakfast taco combinations, which all use eggs and cheddar cheese as their basis. The Breakfast Taco Baskets also come with Rosemary Potatoes and homemade salsa. If you're hungrier, you can create your own ommelette from thirteen ingredients, or if you just want something light to take on the road, the breakfast croissants and sandwiches will do the trick. Pancake and French toast lovers can slather syrup to their heart's content here too.

I had a South of the Border Burrito without the sausage. The flour tortilla containing egg, cheese, potato, onion, and tomatoes arrived hot, wrapped in foil. For the price, I was disappointed in its size but not the flavor. It came with a side of the salsa, and the owner presented me with a taste of warm peaches and cream. Made with canned peach slices, the idea was better than the execution.

Still hungry, I went back for little extra something sweet. I was torn between the Sticky Bun and the Cinnamon Roll, tempting me on the counter. I went with the roll, covered with a cream cheese frosting, which melted into the pastry once warmed in the microwave--making it a truly sinful breakfast dessert. I was told by the owner that her daughter is the baker, who has culinary training and has worked at such fine dining restaurants as Craft Restaurant in the W Hotel and The French Room at the Adolphus Hotel in Dallas.

A glance at the Crickles website gave me more insight. Sweets and pastries are their specialty, and in addition to the menu choices, they also offer cheesecakes, cookies, layer cakes, pies and cobbles, as well as squares and bars.

Crickles and Co. also caters. Some suggested themed meals are: a barbecue buffet, a gameday spread, an Italian feast, a Mexican fiesta and a Texas Chili buffet. Within each theme are a variety of main course options and side dishes as well as desserts.

If you're hungry and are on your way north from Dallas to Oklahoma during the early hours, or if you are headed south to Dallas on your morning commute, consider taking the time to exit Swisher Road for a bite at Crickles and Co. It's worth going a little out of your way.

$

Crickles and Co.
4271 FM 2181, Suite 308 (Off of Swisher Road in the Albertson's Shopping Area near Radio Shack)
Corinth, TX
Breakfast Served Monday through Saturday, 6:30 a.m. to 10 p.m.
(214) 476-2568
(940) 497-2530

GTB RECIPES

COUNTING ON MY CROCK

By Ellen "EJ" Sackett

My Crock Pot is my most faithful chum. We shared our first apartment, and together we created hearty meals on hectic days and lonely winter nights. She was a quiet, reliable roommate, ready and waiting for me on the kitchen counter at the end of a long day. Because of her, I always looked forward to coming home.

It had been a while since I'd seen her. Years ago I pushed my stalwart companion away, believing I'd outgrown her simple ways. Then cold winds blew from the north, reminding me of the many good times we shared. I didn't have look far to find my dear friend. She was right where I left her and hadn't changed a bit. Seeing her sturdy physique again brought back warm memories, and I swore that I would never, ever forget her again.

Here's an unforgettable recipe—one of my Crock Pot's best:

Crock Pot Chili

1-1/2 to 2 lbs. ground beef
1 cup coarsely chopped onion
2 14-1/2 oz. cans whole tomatoes, drained
1 green pepper, chopped and seeded
2 to 3 T. chili powder, depending on how spicy you want the chili to be
1 tsp. ground cumin
1 tsp. ground black pepper
salt to taste
2 cloves garlic, peeled and crushed (optional)

Brown ground beef and chopped onions in a large skillet. Drain excess fat before adding the ingredients to the slow cooker. Add the rest of the ingredients and stir thoroughly. Cover and cook on slow heat for 7 to 9 hours. Cook for 3 to 5 hours on high heat. Serves 6 to 8.

GTB RECIPES

CAMPING OMELET

By Ellen "EJ" Sackett

How do you make an omelet with no butter and no frying pan? It's easy! Here's the recipe, passed on to me by my friend Herbert Holl.

All you need are the ingredients, Zip-lock freezer bags to put them in, and a large pot of boiling water. You can create several individualized omelets and cook them at the same time. Just remember to label each bag with a waterproof marker, such as a Sharpie, so you know which omelet is whose!

First, line a glass with the Zip-lock bag. While this step isn't necessary, it makes loading the ingredients into the bag much easier. Next, crack your eggs into the bag. You can substitute egg whites or Egg Beaters if you prefer. Add whatever vegetables and shredded cheese you like; however, any meats should be pre-cooked. Seal the bag and shake the ingredients together to mix them, making sure to squish the eggs to break the yolks. Open the bag again, and then decompress the air out of of it. Seal it, drop it in the boiling water, and let it cook for fifteen minutes. Particularly if you are making more than one omelet, watch the bags carefully to keep them from melting against the side of the pot.

The result? The fluffiest omelet you've ever tasted! And it's healthy too without the extra fat. Best of all, there's no mess to clean up--just throw away the bag when you're through. Great idea, huh?

Burgundy Restaurant, Denton, Texas

LOVE IS AT THE HEART OF BURGUNDY

By Ellen "EJ" Sackett


Now that New Years is out of the way, it's time to be thinking ahead to the next big holiday: Valentine's Day. With just over a month away, it's time to make those reservations now to take your sweetie out for an expensive romantic dinner.

In Denton, Texas, my choice for date night is Burgundy Restaurant, opulent without being pretentious, decorated in rich, warm golds and deep reds as the name suggests. It is located west of the Downtown Square, next to the Campus Theatre. (Unfortunately, the Campus is dark on Valentine's Day this year, but check its Web site at www.campustheatre.com for upcoming events to combine dinner at Burgundy with a live performance.)

At Burgundy, you'll be greeted by the door by Tony Huda or his wife, Melissa, whose heart and soul touches every aspect of the dining experience. Simply put, they love their restaurant and want you to love it too.

Before you are seated, cuddle up with a drink on the black leather couch by the entrance. If it's your first date, you may want to sit at the beautiful back-lit bar and chat with Tony or watch a bit of the ballgame on the big screen HDTV. Burgundy has a fine wine list and a full assortment of liquor. Take your time to decide. Dinner awaits, but there's no rush.

The dining room is cozy, but the tables are far enough apart that you won't be disturbed by neighboring guests. If you are fortunate, first-class jazz guitarist Joseph Gomez will be performing quietly in the corner, or you may hear Frank Sinatra piped in overhead. Kick off your heels under the table, ladies. What's a romantic dinner without a little footsie with your tootsie?

The servers are friendly, yet professional. They are informed about the menu, offered on a one-page board that isn't extensive, but selective. Burgundy mainly serves seafood and steak, although there is one lamb dish, a duck au poivre, and a chicken entreé as well. The Steak and Lobster Tail combo, rarely offered at Denton restaurants, is an occasional specialty of the house. The Shrimp Tower served over rice is excellent and reliable, and any of the steak cuts (Bone-in Rib-Eye with Peppercorn, New York Strip, and the Filet Mignon) are done to perfection as you like them. The Sea Scallop over spinach is another satisfying choice, and the Seabass In Orange Terragon Beure Blanc over Sauteed Zucchini and Squash never fails to please.

The portions are not large at Burgundy, so you may want to choose an appetizer or salad before the main course. A plain white bread basket comes with three choices of butter: sweet, fruit and jalapeño, and a sorbet sample comes between courses to cleanse the palette--other nice touches from the Hudas for their guests. Vegetarians may want to choose from the side dishes ala carte, but for $6 each, the amounts are small.

Follow dinner with dessert with coffee or a port wine, and then hold hands while you take a stroll around the historical Denton Square, lit year-round with twinkly white lights. This completes the perfect romantic evening--or who knows? Perhaps your night out at Burgundy will be the perfect prelude to a romantic evening in.

$$$

Burgundy Restaurant, 222 W Hickory Street, Denton, Texas
(940) 384-1800

PLEASE NOTE: We are sad to report as of December 2009, Burgundy is no longer in business.

Hours:
Open for dinner only, Mondays through Saturdays, 4:30 p.m. to 10:30 p.m.
Closed on Sundays

Jazz Café, Fort Worth, Texas

FLAVOR OF GREECE FOUND IN FORT WORTH

By Ellen "EJ" Sackett

Stumble upon Jazz Café in Fort Worth near the Arts District and step
into the Old World. This weathered Mediterranean-style escape offers a
flavor of Greece that extends beyond its gyros, tabouleh and falafel.
From the chipped Neptune sculpture, the faded plastic flamingos, and
retired pay phone to an antique scuba helmet, mounted marlin, and
family photos—everything has a story.

The most expensive menu item is among its best—the sliced Eggplant
Parmesan, lightly breaded, then grilled in olive oil, smothered with
melted mozzarella with fresh rosemary bread. Open wide for one of
several ample-sized sandwiches or go for a traditional Greek salad.
The Tex-Mex fare is surprisingly tasty, particularly the black bean
enchiladas in corn tortillas.

The restaurant is open for lunch seven days a week and adds breakfast
on weekends. Come for live jazz on Sundays, but don't be in a rush.
The service is as laid back as the music and the place itself.

$

Jazz Cafe
2504 Montgomery Street, Fort Worth, Texas
(817) 737-0043;'

Hours:
Monday through Friday, 11 a.m. to 3 p.m.
Saturday, 9 a.m. to 3 p.m.
Sunday, 9 a.m. to 2 p.m.

GTB RECIPES

SECRET REVEALED: SAVORY SNACK FOR SURPRISE GUESTS

By Ellen "EJ" Sackett

Coming up with nibble food for drop-in guests isn't magic. It takes more than smoke and mirrors, although planning for the unexpected and knowing a few shortcuts helps. I've got a few tricks up my sleeve. This is one of them.

This hors d'oeuvre can be prepared in seconds—with no sleight of hands!—and makes even the most impromptu gathering special. Plus, the recipe is incredibly versatile. You can adapt it according to what's in your pantry. As long as you have cream cheese, some kind of fruit preserve and a mild cracker, you're good to go. Try Stonewall Kitchen's Roasted Garlic Onion Jam, which can be purchased online at www.stonewallkitchen.com and at specialty kitchen stores, or try one of many Polaner All Fruit products, made with 100% fruit and fruit juices, available at most local grocery stores. Red or Green Pepper Jelly makes for a particularly delicious and festive holiday appetizer. Experiment with various jams and jellies to find your favorite combination. Then make sure you have an extra jar on hand so the next time someone arrives at your door unannounced, you won't have to pull a rabbit out of the hat.

Cream Cheese Starter

1 8 oz. package of plain cream cheese

1 small jar of jam, jelly or marmalade

1 pkg. Wheat Thins (or mild cracker)

Unwrap cream cheese package and place in the center of a serving dish. Smother it with your choice of fruit jam, jelly or marmalade, allowing the preserve to dribble over the sides. Surround the cream cheese and fruit preserve with Wheat Thins. Voila! Now watch your guests make it vanish!

GTB RECIPES

PERK UP YOUR COFFEE

Adding a kick to your coffee is easy! Just add a few shakes of ground cinnamon on top of your coffee grounds before you brew. You don't have to invest in expensive beans, although the higher they are in quality, the better your coffee will taste. But even ordinary canned or freeze-dried coffee will benefit from a touch of spice.

Make Cinnamon Mocha by dissolving a teaspoon or two of instant Hot Chocolate to your cinnamon coffee, especially special on a blustery day. Mmmmmmmm……!

III Forks Restaurant, Dallas, Texas

III FORKS GETS FOUR STARS

By Ellen "EJ" Sackett

At III Forks, you'll find the grandeur one comes to expect from a high-dollar Dallas steakhouse. It's a manly man's restaurant, classy and comfortable with an aura of elegance, decorated with brass and elk horn chandeliers, high ceilings and dark wood, leather-cushioned chairs, and tables covered in white tablecloths. I half expected to see J.R. Ewing show up with his entourage; rather, here's where real-life power negotiations and boardroom deals go down.

Through a twist of circumstances, my family and I ended up at III Forks for Thanksgiving dinner and enjoyed a near-perfect experience with a few surprises. The first was its price—$42.95 for adults and $14.95 for children under 12—meager compared to other fixed-price meals in town. This four-course meal included soup, salad, a choice of two entrées and one of four desserts. We were told there were reservations for 2,300 on the books for that day. Fortunately, III Fork's sixteen dining rooms, named after Texas war heroes, are spacious enough to handle big crowds without feeling crowded.

To put us in a festive mood, we started with a holiday twist on the Mimosa: a combination of champagne and cranberry instead of orange juice aptly named "Poinsettia." Soon after we placed our dinner order, the thin, broth- not cream-based tomato basil soup arrived, closely followed by a spring green mix topped with blue cheese crumbles, slices of green apple and III Forks' delectable maple walnut pecan vinaigrette. The slow-roasted turkey dribbled with Grandma's giblet gravy wasn't memorable, but the juicy Chateaubriand with Bordelaise Sauce was tender enough to cut with a fork. Both meals came with crunchy, lightly-coated snap peas and whipped potatoes with chives and scallions. The turkey dinner included orange-infused yams, a healthier substitute from the standard syrupy marshmallow-coated recipe, a hearty sausage cornbread dressing, and a tart cranberry puree dollop. The generous portion of steak came with off-the-cob creamed corn that was as much cream as corn. It was such a hit that our waiter brought an additional family-style portion of the for us to share.

Our waiters, Duane and Brandon, were on top of their game, rarely beyond calling distance for our every need. Duane's recommendation to go with the Pumpkin Pie Cake with homemade whipped cream was a good call, although I was tempted by the Chestnut Ice Cream with Chocolate Orange Sauce. A few bites of the Kentucky Bourbon Pecan Pie were enough to satisfy my sweet tooth, as dense as it was rich. The other choice was Cheesecake with Raspberry Sauce.

I checked out III Fork's pricey but choice evening menu, which features USDA Prime beef and fish, accompanied by the III Forks salad and the off-the cob creamed corn we had at Thanksgiving. I'll be going for the Bone-in Rib Eye or the Veal Chop, or maybe I'll give the Australian or Southern Fried Lobster Tail a go. Next time we'll make a point to order from III Fork's impressive wine selection that offers over 900 varieties. We don't need any excuse, like another holiday, to make another trek to III Forks. Any meal at III Forks would be a special occasion.

$$$-$$$$

III Forks Restaurant
17776 Dallas Parkway
Dallas, TX 75287
972-267-1776
www.iiiforks.com
(Additional locations in Austin, Texas and Palm Beach Gardens, Florida)

Hours:
Open 7 days a week, closed for lunch
Sunday, 5 p.m. to 8:30 p.m.
Monday through Thursday, 5 p.m. to 10 p.m.
Friday and Saturday, 5 p.m

GTB RECIPES

TRIED AND TRUE PEANUT BUTTER COOKIES

By Ellen "EJ" Sackett

I bought myself an early Christmas present last week—a retro-red electric mixer. It had been a while since I'd baked anything. To break in my new toy, I decided to make my mother's peanut butter cookies. The recipe makes a bunch, a great choice for cookie swap parties, and they freeze well so you can make them ahead of time to have on hand for starving children and unexpected guests.

Thank goodness for Mom. I don't know what I'd do without her on the other end of the phone, walking me through each step, from "Do you know if brown sugar has an expiration date?" to "It's me again. Do you know how many sticks of butter there are to a cup?" to "Which do you want to hear first: the good news or the bad news?" to "Mom, I've got to go—I smell smoke!"

This recipe is foolproof. I can vouch for this, since this batch survived ad-libbing the amounts of baking powder and baking soda (since the measuring spoons were MIA), accidently bumping the spatula into the spinning beaters and breaking off the tip (thankfully found intact in the dough), forgetting to add flour until the last minute (lordy, that dough is awfully sticky), and finally, almost burning the house down (I did put the oven on bake, not broil, didn't I?).

Okay, so I'm not a great cook, but I love to eat peanut butter cookies. You will too, after you try this recipe:

Mom's Peanut Butter Cookies
(from "Kiss the Cook", a family cookbook by Betty Ann and Dick Ritscher, 1997).

(Suggestions from Mom: "For extra crunch, make 'em with crunchy peanut butter. I sometimes add a cup of mini-chocolate chips to the batter.")

1 cup minus 2 tablespoons butter (or margarine)
1 cup peanut butter
1 cup granulated sugar
1 cup light brown sugar, firmly packed
2 eggs
2-1/2 cups all-purpose flour
1 tsp. baking powder
1-1/2 tsp. baking soda
2 or 3 tablespoons wheat germ (optional)

1. In a large bowl, with an electric mixer, thoroughly mix butter, peanut butter, granulated and brown sugars and eggs.

2. In a small bowl, fork-stir flour with baking powder, baking soda, and wheat germ.

3. Add the dry ingredients to the peanut butter mixture and beat until smooth. Cover bowl and refrigerate until the dough is well chilled.

4. Roll dough into balls the size of large walnuts. Place them 3 inches apart on a lightly greased baking sheet. Dip a fork in flour and flatten each ball in a criss-cross pattern.

5. Bake in an oven preheated to 375 degrees F until cookies are light brown, about 10 to 12 minutes. Watch them carefully; they should be set, but not hard. Cool on a wire rack Store in tin with a tight-fitting lid. These cookies freeze well.

Yield: About 5 dozen cookies.

Originally published in Keller Citizen 2008 Holiday Guide.