Author: ozarkstory

Heidi Ann Faires
Springdale

(4) ripe peaches
ginger
cinnamon
sea salt
fresh rosemary
pie crust
cream cheese
chevre (goat cheese)
honey
pecans (toasted)
brown sugar
vanilla bean
honey butter
Pre-heat oven to 450. Unroll pie crust and bring to room temperature. Pinch the corners and fold to create a 1/2" wall around the outside. Put honey butter in sauce pan on medium heat, add in sliced peaches, 1/4 tsp ginger, 1/4 tsp cinnamon, 1/4 tsp clove and vanilla bean scrapped and skins. Add in 1/2 cup of brown sugar and let simmer for 15 minutes then turn heat off.
Strain peaches from juices and set aside. Blend the cream cheese and chevre until soft, spread onto the bottom of the pie crust, spoon peaches all over cheese spread, sprinkle pecans all over and lightly dust with sea salt, ginger, cinnamon and clove. Place rosemary sprigs all over and then drizzle with honey. Bake until crust is golden, remove and place on cooling wire. Slice & Serve & Enjoy.

Fall is my favorite time of the year, the weather starts to cool off and everything is changing. I choose this recipe because of the earthy and rustic tones for the pallette. It is sweet & savory and just the right amount of fall flavors wrapped up in a rustic slab crust.

Sandra Perrodin
Springdale

Banoffee Pie
Take one UNOPENED can of Eagle Brand Sweetened Condensed Milk (don’t use a can with the easy open tab-it may explode open-doesn’t have to be Eagle Brand brand), place in a deep pan/stock pot. Cover 1-2 inches over top of can with water. Boil for 3 hrs. Check every 30-45 minutes to add hot water as necessary to keep the can covered with water. Let cool before trying to open. Stir well to make smooth consistency.

Slice bananas in a graham cracker crust. Add pecan pieces. Pour caramelized sweetened condensed milk over bananas. Add cool whip to top and voile’ you have a scrumptious pie!

Keep in refrigerator.

I remember the first time I tried this-I was so scared the can would explode! This pie has the old-time feel to it! So creamy and yummy. It reminds you of something your little ole granny would make!

Sandra Perrodin
Springdale

CHICKEN NOODLE SOUP
1/2 chicken, cut up (I normally use chicken tenders and add chicken stock to fresh water to make broth)
water
1/2 onion chopped
Stalk of celery chopped
1 clove garlic chopped
2 T. Flour
1tsp salt
1/4 tsp black pepper
1 1/2 c thin egg noodles
1/2 half & half (I normally use evaporated milk)

In Dutch oven or large saucepan, comer chicken with water. Bring to boil. Reduce heat & simmer 40 minutes or until tender. Remove chicken, reserve broth. Bone and shred chicken. Set aside. Sauté celery and onion in butter until soft. Add flour. Cook, stirring until golden brown. Add reserved broth, salt and pepper. Bring to boil. Add noodles. Cook until noodles are tender, stirring occasionally. Stir in reserved chicken and half & half.

Anytime someone is not feeling too well or we just need some comfort food, homemade Chicken Noodle Soup is our go to!

Catherine E. Maples
Clever, Missouri

Fresh Morel Mushrooms, sliced in half, briefly soaked in salt water, rinsed, and drained.
3 or more (depending on how lucky you are) whisked eggs.
1 sleeve of SALTED saltine crackers crushed mostly fine.
Oil in hot skillet at least 1/2 inch deep.
Dip mushroom in egg and press hard into cracker mixture on both sides. Lay on paper towel until you get enough to fill but not overcrowd your skillet. Fry until golden brown turning quickly. Lift with a spatula and drain on paper towels. This breading has a meaty texture and tastes somewhat like a pork chop, some say. If you prefer a lighter breading, use all purpose flour and season it to your preference for a lighter mushroom flavor. Share with no one.

Spring Morel hunting is a tradition in my family and across the Ozarks that is kept alive today by nearly every member in my family. A successful hunt can produce respect, jealousy and anger (someone didn’t share) from friends and family. My dad rarely came home empty-handed but I had an uncle and a brother that swore they could smell them. I believed it too. Uncle Howie would show up with a grocery bag of Morels and a smile to rival santa’s. I have never been as successful at finding Morels like they were, but I can fry up a batch you won’t soon forget.