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The
following article appeared in the Colorado Springs Gazette
on August 15, 2007. It was written by Teresa J. Farney, Food
Editor.
Benet Hill inspires cookbook by local ladies
TERESA J. FARNEY
THE
GAZETTE August 15, 2007 - 8:25AM
 Their
first cookbook was just coming off the press, but authors
JoAnn Schuh and Barbara Lynette barely let the computer cool
down before they started pounding the keys again.
The result is their newly released “Secrets of the Monastery
— A Cookbook and More From Many Faiths,” and if past
performance is any indication, this project ought to do
well.
Their first cookbook, “As Time Goes By: WWII Cookbook — More
Than Just Another Cookbook,” was self-published in 2006 and
is in its fifth printing.
“We covered all our expenses and made money on that book in
the first seven months,” Schuh said.
Their collaboration began at Benet Hill Monastery, where
they both worked and became fast friends.
Schuh had the idea to do a cookbook after her mother died in
1987.
She had gone through her mother’s belongings and found a lot
of recipes from the ’40s, plus some of her old 78 rpm
records.
The idea started to gel: Schuh would put together a cookbook
that featured wartime recipes with stories from the era
sprinkled throughout.
But she didn’t have time: She was a single mom who was
raising two boys and three girls, and sometimes working two
jobs.
Finally, when she retired from Benet Hill Monastery in June
2006, she got a chance to pursue her cookbook dream. That’s
when she turned to Lynette, whose friendship had other
rewards: The graphics designer at Benet Hill, Lynette is a
“computer whiz” who did the graphics in the book.
For their new cookbook, Schuh collected stories — “secrets,”
as she calls them — from
the 13 years she worked with the sisters at the monastery.
And from friends of various faiths, she collected a boatload
of recipes that were part of their religious traditions.
As she was for the first cookbook, Lynette served as the
illustrator, but this time she added photographs of churches
she had taken worldwide through the years.
The recipes and photos — plus cooking tips, inspirational
quotes and humorous stories — fill more than 300 pages.
Chapters are cleverly and thematically titled, so you get
“Soulful Breads & Breakfast,” “Devilish Appetizers &
Snacks,” and “Sinful Sweets & Drinks.”
The book’s stories and recipes reflect a variety of faith
traditions — Catholic, Baptist, Hindu and
Jewish.Accompanying the recipes are stories and some photos
about the people who contributed them.
I spotted a photo of Mimi Nowell, who, with her husband,
Lester, has owned several Captain D’s restaurants in
Colorado Springs and has been a friend of Lynette’s for
years. She contributed her recipe for Granny’s Home-Style
Boursin Cheese (see recipe this page). Another recipe we’re
including is from Mary Harper of Delta, called “Better Than
‘you know what’ Cake.”
The book costs $21 and can be ordered online at
www.TwoTeaspoonsInThyme.com or by calling 574-9112.
Teresa J. Farney's column appears Wednesdays. Reach her at
636-0271.
GRANNY’S HOME-STYLE BOURSIN CHEESE
Yield: 20 servings
8 ounces whipped butter
16 ounces softened cream cheese
4 cloves garlic, crushed or finely chopped
1/2 teaspoon oregano
1/4 teaspoon each basil, dill weed, marjoram, black pepper
and thyme
Procedure:
1. Place butter and cream cheese in large bowl of electric
mixer or in food processor. Beat at high speed until mixture
is smooth and fluffy, stopping often to scrape down sides of
bowl with spatula.
2. Add remaining ingredients and continue to beat until well
combined.
3. Pack mixture in containers and allow to mellow at least
12 hours in refrigerate before serving. Serve with crackers.
Nutrition data per serving: Calories 158 (95.5 percent from
fat); fat 16.8 g (sat 10.3 g, mono 5.7 g, poly 0.3 g);
protein 1.7 g; carbohydrates 0.6 g; fiber 0.02 g;
cholesterol 47.5 mg; sodium 161.9 mg; calcium 5.1 mg.
Source: “Secrets of the Monastery: A Cookbook and More From
Many Faiths,” by Barbara Lynette and JoAnn Schuh, recipe by
Mimi Nowell, Colorado Springs
BETTER THAN “YOU-KNOW-WHAT” CAKE
Yield: 20 servings
1 German chocolate cake mix
14 ounces sweetened condensed milk
1 jar caramel ice cream topping
1 tub whipped topping
1 bag milk chocolate Heath toffee candy pieces
Procedure:
1. Bake cake as directed on package.
2. While cake is hot, poke holes with a fork over entire
cake and pour sweetened condensed milk over cake. Let cake
cool.
3. Pour caramel ice cream topping over cooled cake. Top with
whipped topping and sprinkle candy pieces over top.
Nutrition data not available.
Source: “Secrets of the Monastery: A Cookbook and More From
Many Faiths,” by Barbara Lynette and JoAnn Schuh, recipe by
Mary Harper, Delta
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I want to
order a copy.
Browse through the pages of our new book...
This new cookbook
contains:
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Traditional & ethnic recipes
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Cooking
hints
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History, facts trivia from many faiths
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Inspirational quotes
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Humorous stories
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Photographs from around the world
This is
another unique Cookbook that the entire family will enjoy
reading.
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