Country Vanilla Ice Cream (Meyer Family Recipe)

11 07 2013

Meyer Family Recipe  (Vicki’s Family)

Country Vanilla Ice Cream

This is the “Meyer Family Recipe” that Vicki and all of my sisters grew up with and I cannot count how many times we have cranked this ice cream…NO ELECTRICITY ALLOWED! We are a true HAND-CRANK ice cream famiy…and when we started getting married, some of the new son-in-laws thought we should go electric…no way!

Ice Cream Hand Crank

It’s all about the experience and sitting on top of that cold freezer on a hot summer day, although we’ve been known to crank ice cream with snow on a cold and blustery winter day too!

Ice Cream Contents

The very best part is when you pull out the “rib” and eat that first bite right from the freezer! What delicious memories!

Ice Cream Bowl

 “This recipe came with the very first ice cream freezer my husband, Herman and I bought shortly after we were married in 1959.”
~Ruth Meyer

Herman & Ruth Meyer
Castle Rock, Colorado

4 eggs, well beaten
2 ½ c. sugar
6 c. milk
4 c. heavy whipping cream
1 ½ T. real vanilla
½ tsp. salt

Add sugar gradually to beaten eggs, beating well after each addition…You cannot over beat this mixture!  When mixture becomes very stiff, add remaining ingredients and mix well.  Freeze per manufacturers instructions.

Hope YOU and your family enjoy this as much as we have!
Click here for recipe: http://bit.ly/172dxcz

ADRIANS BOUTIQUE
118 N Main
Buhler, KS 67522
620-543-6488
http://www.facebook.com/adriansboutique
http://www.adriansonline.com





Birthday Cake Battered Popcorn

1 07 2012

This recipe appeared on my desk several months ago, and I have never known who left it there…so I am sorry that I can’t give credit to the person who left it… (If this was you, please let me know!)  This mystery recipe is absolutely delicious and very easy to prepare…I made it with some Patriotic Red, White & Blue sprinkles, but you can certainly use your imagination and add just about anything to this recipe and it will still be delicious!

Some additions I am considering for my next batch would be… cashews, salted cocktail peanuts, M & M’s, Reece’s Pieces, Mini Chocolate Chips, Mini waffle style pretzels, marshmallows, candy corn & peanuts for fall…the list could go on and on!

Here is the link to the recipe: Birthday Cake Battered Popcorn

I did leave this to dry overnight before storing in an airtight container so you might want to factor that in for timing.  This was well received at Adrians when we served it this past week.  We love to hear from you, so please leave a comment in the box!  Thanks much!

Vicki Adrian
Adrians Boutique
118 N Main
Buhler, KS 67522
620-543-6488

www.facebook.com/adriansboutique
www.pinterest.com/adriansboutique
www.adriansonline.com 





Travel…It’s been awhile!

24 03 2012

Well, it’s been quite awhile since I’ve taken time to sit down and write a post to our Blog.  It has been a busy winter/early spring for us and although we have continued to add recipes to our Blog, I just haven’t gotten a post written for awhile!  Today, however, I was inspired by a photo that our friend, Deanna sent me.  She and her husband are traveling in the southwest and stopped by one of our favorite places in the southwest…The beautifully restored LaPosada Hotel in Winslow, Arizona. Now, I know that what we usually write about is delicious food…and trust me…you will not be disappointed!

La Posada Hotel, the “last great railroad hotel,” offers a unique cultural experience for Southwest travelers. Built in 1929 for the Santa Fe Railway, La Posada is truly one of America’s treasures.

La Posada embodies the visions of both Mary Elizabeth Jane Colter, the hotel’s renowned architect, and Allan Affeldt, its current owner. But the story really begins with Fred Harvey, who “civilized the west” by introducing linen, silverware, china, crystal, and impeccable service to railroad travel. (He was so legendary that MGM made a movie called The Harvey Girls starring Judy Garland.) Harvey developed and ran all the hotels and restaurants of the Santa Fe Railway, eventually controlling a hospitality empire that spanned the continent.

In the 1920s, Harvey decided to build a major hotel in the center of northern Arizona. “La Posada”—the Resting Place—was to be the finest in the Southwest. Construction costs alone exceeded $1 million in 1929. Total budget with grounds and furnishings was rumored at $2 million (about $40 million in today’s dollars). They chose Winslow, then (as now) the Arizona headquarters for the Santa Fe Railway. Winslow was ideally situated for a resort hotel since everything to see and do in northern Arizona is a comfortable day’s drive. They asked Colter to design the new hotel.

Colter worked for the Fred Harvey Company from 1905 until her retirement in the 1950s. Although famous for her magnificent buildings at the Grand Canyon, she considered La Posada her masterpiece. Here she was able to design or select everything from the structures to the landscape, furniture, maids’ costumes, and dinner china. Many people consider this the most important and most beautiful building in the Southwest.

La Posada was selected as one of the best places to stay in the world by the readers of Condé Nast Traveler. Originally built for railroad passengers, this Arts and Crafts hotel near Route 66 “is the destination—skip the town.” Guest rooms, named for onetime patrons like John Wayne, “are comfortable but not fancy.” With a menu of Southwestern cuisine based on Navajo and Hopi crops, the Turquoise Room is “a true oasis in the desert.” “Staff are hands-on, and it shows.”

For delicious southwestern cuisine… don’t miss The Turquoise Room…

T.he Turquoise Room is an original restaurant incorporating some authentic Arizona food. Considered by many to be the finest restaurant in the Four Corners region, the Turquoise Room opened in 2000 under the direction of renowned Chef John Sharpe, who oversees every detail of the preparation and service. According to Sharpe,

John Sharpe and wife Patricia“We bake and cook everything from scratch, using only the finest and freshest ingredients. We buy all our fish from ports in New Orleans, Boston, and Nilinchic, Alaska. During the summer, we use fresh herbs and vegetables from growers in the Verde Valley, Chino Valley, and right here in Winslow. In winter, much of our produce comes from Crooked Sky Farms of Glendale, Arizona.”

Chef John Sharpe was nominated for the James Beard Award in 2011.
Rated as one of the top three restaurants in the U.S. in the 2009 Conde Naste Gold List.

You can see why we love to stop at this unique,historic hotel!  There are discoveries to be made around every corner…huge, original artwork by current hotel co-owner, Tina Noir, are presented around every corner…the gardens are beautiful no matter what time of year you visit, and the food in the Turquoise Room, is delicious.  If you’re ever traveling through Arizona, be sure to make the La Posada Hotel in Winslow a destination for your trip!

As promised, our focus comes back to delicious foods… Here is the recipe for the Turquoise Room’s Signature Soup, Black Bean &  Corn Soup.  Presented side by side with a gorgeous Red Pepper Ribbon garnish.  Enjoy!

https://adriansboutique.com/la-posada-hotel-winslow-az-signature-black-bean-corn-soup/

LaPosada Hotel Signature Black Bean Soup

Winslow, Arizona

1 lb washed black beans (soak for 12 hours)

1/2 Tbsp. New Mexico mild chili powder
1 tsp ground cumin
1/2 tsp oregano
1/2 tsp marjoram
1/2 tsp ground coriander
1/4 tsp ground white pepper
1 small bay leaf
1/2 cup diced onion
1 tsp salt
1 Tbsp fresh garlic
2 Tbsp unsalted butter
1 qt. water

Wash and soak the beans in cold water and leave to soak overnight. Place in a large thick bottom pot with all the ingredients. Bring to a boil and simmer for 1 1/2 hours til the beans are tender. Remove the bay leaf and discard. Place the beans in a blender until smooth. Dilute with water as needed. The soup can be made one day ahead and reheated.

Cream of Corn Soup

2 lb cut fresh yellow corn off the cob
12 oz sliced white onion
2 oz butter
3 cups heavy cream
2 cup water
1 level teaspoon salt
Find the freshest corn you can and cut it off the cob making sure you scrape the cob to extract all of the milk. This is the sweetest part of the corn. Saute the onions in a thick bottomed pan until soft but not brown. Add the rest of the ingredients and bring to a boil. Simmer for 10 minutes and remove from the heat. Place in a blender and puree till smooth. If the corn is not sweet you may add a little sugar to taste. This may be done ahead of time and kept warm in a double boiler.

Serve both soups side by side in a large, flat bowl…Garnish both soups with a Red Pepper Stripe

Red Pepper Stripe

1 cup sour cream
1/3 cup roasted red peppers, peeled and seeded.
Canned pimentos may be used
1 tsp chipotle puree
Salt and pepper to taste

It is important for both soups to be the same consistency so that when they are placed in the bowl they stay separate. You may adjust them with hot water at the time of service. Due to the starches in both soups they will thicken as they sit. Have the soups hot and side by side. Garnish with Red Pepper Stripe.

Delicious served with Cornbread and a Salad.

We would love to hear
about your favorite places to stay or where you like to go for a great meal!

Please email Vicki at adrians@buhlerks.net

Adrians Boutique
118 N. Main
Buhler, KS 67522

http://www.facebook.com/adriansboutique





Winter Soup & Fun

26 01 2012

Left to Right… Felipe (Barros Family Exchange Student Daughter from Portugal), Ruth Meyer (our mom), Jenae Barros (my niece), Nila Meyer Barros (my sister), & Haylee Barros (my niece)…all having fun in Colorado!

My mother, Ruth, trained her girls well…she taught us the LOVE of Cooking!  My sister, Nila is a fabulous cook, and she shared some photos and recipes from their trip to my parents house in Colorado…delicious Hearty Hashbrown Soup, Garlic Monkey Bread & Quick Tossed Salad.  I thought this was the perfect time to pass along some easy and delicious winter recipes.  Enjoy!

PS. Click here for photos of some of our other cooking from our parents house in Colorado.

Hearty Hashbrown Soup… This is so easy to throw together and you’ll probably have most of the ingredients on hand.  You can make it ahead of time and keep it going in the Crock Pot for an easy meal to come home to, or mix it up at the last minute!  A delicious meal on a cold winter evening!  Click for Hearty Hashbrown Soup recipe.

Quick Tossed Salad… No recipe needed for this one.  Just open the fridge, put some greens into a bowl, then open the pantry and see what you might throw in on top.  Nila used dried cranberries, cashews and almonds this time, and other delicious toppings would be croutons, dried blueberries, mandarin oranges, sunflower seeds, etc.

Garlic Monkey Bread

When I called my mom, Ruth, for this recipe, she said …”Vicki, I think that one came from you!”  Hahahah! It had been a long time since I had made this, but it is so easy and delicious.  This is a great recipe for when you have little helpers in the kitchen.  You can keep them busy dipping the dough into the butter and garlic mixture, and it bakes up fast.  It is the perfect accompaniment to a winter soup meal, and most of us have refrigerated biscuit dough in the fridge.  Click Here for Garlic Monkey Bread recipe.  

We hope you enjoy this simple, but DELICIOUS dinner idea from our family!  I wouldn’t mind a snow day sometime soon! 🙂  Vicki Adrian





Orange Bacon Wrapped Chicken Breasts

30 11 2011

This recipe comes from Valerie Rempel, who is the sister to one of our Adrian’s Staff members, Denise Heizelman.  Valerie lives in California, and it is always a treat for all of us when she comes home to visit her family.  We love to go for coffee with her!  Our daughter, Jenny made this last night and it was delicious!  I thought you might like a nice, simple meal that is a little out of the ordinary…after all, one cannot live on Christmas Cookies alone!  (We could try!)

Orange Bacon Wrapped Chicken Breasts

4 boneless, skinless chicken breasts
Poultry seasoning
Salt
Pepper
4 slices bacon (we used double :-), and used the thick, peppery kind!)
1/4 c. butter, melted
1 T. Worcestershire sauce
1/2 c. orange marmalade

Preheat oven to 375°. (350 if using a glass baking dish) Sprinkle each chicken breast with poultry seasoning, salt and pepper. (Be generous with the poultry seasoning!)  Wrap each piece of chicken with a slice of bacon and place in baking dish with bacon ends tucked under the breasts.  Melt the butter, Worcestershire sauce and marmalade in the microwave, stirring until combined. Pour evenly over the bacon-wrapped chicken breasts. Bake until chicken is done and the bacon is crisp, about 25-30 minutes.   Valerie says “I found a version of this recipe on the internet where it was credited to Peggy Trowbridge Filipone at the About.com website.  Il like recipes that are easy to adapt to the size of the crowd, large or small.  This is especially nice served with wild rice and a green salad. “

Jenny made this on a cool winter evening…it was delicious!  This recipe is featured in our “Between Friends” Cookbook…Available at Adrians.

THANK YOU for sharing the recipe Valerie!

If you’ve got a family favorite, I would love to have you email your recipe to me… vicki@adriansboutique.com  THANK YOU!

Adrians Boutique
118 N Main
Buhler, KS 67522
620-543-6488
http://www.facebook.com/adriansboutique





Turkey Vegetable Soup (Meyer Family Favorite!)

24 11 2011

We’re all about “WHAT’S NEW” at Adrians… BUT we share a copy of this recipe every year at Thanksgiving…This is my all time FAVORITE soup!  My mom, Ruth Meyer  has been making this since I was in high school…great way to use up those delicious turkey leftovers!  The spinach, curry, and whole cream give it a different twist! Of course, we double or triple this recipe, for great leftovers! 🙂

1/4 cup margarine
2 medium onions, chopped
2 Tbsp flour
1 tsp curry powder
1/2 tsp poultry seasoning
1 cup potatoes, chopped
1 cup carrots, sliced
1/2 cup celery, sliced
2 Tbsp fresh parsley, chopped
3 cups chicken broth (or turkey)
2 cups cooked turkey, cubed
10 oz pkg frozen chopped spinach
1 1/2 cups half & half
salt & pepper to taste

Melt margarine in large saucepan over medium heat. Add onions and sauté until translucent, about 10 minutes. Stir in flour and curry powder and cook 2-3 minutes. Add broth, potatoes, carrots, celery, parsley, and sage and bring to a boil. Reduce heat to low and cover and simmer 10 minutes. Add turkey, half & half, and spinach. Cover and continue simmering until heated through, about 7 minutes. Do not boil. Season with salt and pepper.
Makes 6-8 servings

Vicki Adrian
Adrian’s Boutique
118 N. Main
Buhler, Kansas 67522
620-543-6488
Email: vicki@adriansboutique.com
Blog: adriansboutique.com
facebook.com/adriansboutique





3 Layer Caramel Apple Torte

22 11 2011

We are featuring this yummy dessert during the Thanksgiving Weekend 2011 at Adrians in Buhler and will be serving it Wednesday, Friday & Saturday.  We have served this several times, and it is ALWAYS a hit!  This dessert is the perfect end to a heavy meal…nice and light!  It takes longer to unwrap the Twinkies than it does to make the dessert!  If you’re looking for a fast, easy & light desssert…this is a winner!  Enjoy!

Featuring Country Home Creations Caramel Apple Dip and Dessert Mix
   (Available at Adrians Boutique)

1 packet Caramel Apple Dip Mix (Available at Adrians)
1 package Hostess Twinkies (10 Twinkies)
8 oz cream cheese, softened
1 cup powdered sugar
1/8 tsp ground cinnamon
1/2 tsp vanilla extract
8 oz Cool Whip
2 pkg. (3.4 oz each) instant vanilla pudding
2 3/4 cups milk
ground cinnamon for garnish

Slice Twinkies in half lengthwise and place cream side up, in a single layer in a 13 x 9 inch baking dish.  Using a mixer, blend together softened cream cheese, powdered sugar, cinnamon, vanilla extract and 1/2 of Cool Whip until smooth.  Spread evenly over Twinkies.  Next, mix 2 pkg instant vanilla pudding, Caramel Apple Dip Mix, and milk together until well blended.  Spread over cream cheese mixture.  Cover and let set in the refrigerator for an hour or two until set.  Cut into squares and serve with a dollop of remaining Cool Whip on top.  Garnish with ground cinnamon. 

We have also prepared this recipe with the Harvest Pumpkin Dip & Dessert mix…Delicious!

Adrians Boutique
118 N Main, Buhler, KS
620-543-6488
Questions? Comments?  Email Vicki at vicki@adriansboutique.com