Don't bother me-the flour will be flying!

     JUST KIDDING! After tomorrow I am on vacation from work and can concentrate on baking cookies.....tons of cookies! Oh-and pecan tassies and bourbon balls and pumpkin cream cheese bread and cranberry orange pecan bread and more cookies. Then there's the buttercream frosting and sanding sugar and chocolate dipping and sprinkle sprinkling.
     After that's all done we package everything in mugs and bowls and on plates and platters...wrap them up in cellophane with ribbon and bows and string and tags...then send them all home with you!!!
     Hope to see you all here next week. Somebody has to come get all this stuff I'm making!

HAPPY THANKSGIVING!

  Here's one of my pies all dressed up for the Thanksgiving table. We're also having a scrumptuous
Pumpkin Cheesecake that we watched Paula Deen make today on her show. She said to add a sprig of mint to get your vegetable serving. That woman is a nut-but we love her :)
    Hope you all have a wonderful Thanksgiving with your loved ones and remember to be thankful for all your blessings.
Sue

Sue's Kitchen aka Pickin' Chix @ The Rural Society Antique & Garden Show

                           Mark your calendars Ladies and Gentlemen!
    On October 14&15 there will be a fabulous antique and garden show just north of Mt. Vernon at a beautiful farm owned by Page Price. If you like ANTIQUES, vintage, re-purposed, garden decor, plants, dried nature, delicious food, and just plain everyday country, than this is the show for you.


    Check "The Rural Society Antique and Garden Show" on facebook for all the details including dates/times, vendor list, and directions. There will be such a collection of talented, creative people there!


     My friend, Bee Katz, and I will be there as our alter egos, the "Pickin' Chix". We will have everyday antiques that have been loved through the years: re-purposed antiques (i.e. old farmhouse doors made into headboards, rolled paper wreathes from old hymnals); vintage recipe boxes filled with handwritten dessert recipes, vintage blank recipe cards and cooper cookie cutter-fabulous gifts for that baker in your life; pretty cake plates made from vintage glassware; Bittersweet bunches; pillows made from felted woolens and re-purposed sweaters; gorgeous chalkboards from antique picture frames; mantiques (very cool tool chests); picnic baskets; unique fall decor using everyday items and so much more.
    
      Did I mention we will also have some GOODIES for you? Sue's Kitchen will have personal size Pecan Pies and Cowtown Candies will have FUDGE (peanut butter, chocolate and one more kind). A girl has to have her sweet fix, don't ya know!


      We are still working on our finds and getting organized. We hope to see you there!
Sue

Chocolate Chocolate Chip Zucchini Bread

     I posted this recipe a couple of years ago on the Westerville Farmers' Market blog but I wanted to share it again because it's just so darn good! You can use small or boat sized zucchini-whatever you have. If you use the larger size it would be a good idea to remove the pithy seed center and just shred the meaty part of the zucchini. Just a little hint.
     Hope you enjoy making and sharing this recipe :)

     Preheat oven to 350 degrees F. Grease (2) 9x5" or (5) mini loaf pans. I also line my pans with parchment paper up over the sides so the loaves are easy to lift out without sticking once baked..hint #2.

     You will need:
(2) 1 ounce squares of unsweetened choclate-melted and cooled
3 large eggs
2 cups sugar
1 cup canola oil
2 cups hand grated zucchini (hint #3-hand grating helps keep the zucchini from getting mushy)
1 tsp. vanilla
2 cups flour
1 tsp. each; baking soda, salt and cinnamon
3/4 cup semi-sweet chocolate chips

       Directions:
Cream sugar and oil; add eggs one at a time then beat in chocolate. Add vanilla and zucchini.
Mix the dry ingredients together and add-mix til blended. Stir in chocolate chips.

     Bake large loaves for 1 hour and smaller loaves about 40 minutes OR til a knife inserted in the middle comes out with crumbs-not gooey. Cool on a wire rack.
     Hint #4: sprinkle a few chocolate chips on the top of each loaf while they are still hot. Looks really good and is so yummalicious!

What Sue's Kitchen is all about.................this says it all!

     This best describes Sue's Kitchen:
Baking with a farmer's heart and an artisan's soul.

Being a Hard Core Berry Picker...Take 2

     About this time last year I wrote about how to pick berries in the country...usually along the roadside or in the fields. Well, again this year I was out picking the coveted black raspberries and found myself in the rain with bugs all around. By the time I was done picking I was drenched (despite a rain jacket and rubber boots)...good thing it was warm. I swore to myself if anyone a wanted a #%@*&# black raspberry pie they would pay dearly for it.

     Then I decided I would not make any pies out of these berries!! I would make jam and share it with my family and friends. My good friend, Les Foor shared a case of jelly jars like the one in the picture-so he will be the first to get a jar. Hope you don't mind the seeds, Les!!

     The bucket in the picture has been used by myself, my Mom and my grandparents for MANY years to pick berries in. I can remember using it probably 45 years ago. It's handy because it's deep and has a bale to put your arm through so you can pick with two hands.

     I hope the purple stains wear off my hands before I go pick again in a couple days. The taste of that yummy jam sure is worth it though!!

Crumb Topping for Pies, Muffins, Coffeecakes....you name it!

     I don't know about you, but I think baked goods need to be visually appealing. Yes, they have to taste good but presentation is also important!  Something I use to "top off" my blueberry muffins, coffeecakes or crumb top pies  is my "Crumb Topping." It's simple to make and adds so much to whatever you put it on.
     Here's Sue's Crumb Topping recipe and "how-to":
     In a food processor, process 1 stick COLD butter ( if it's not cold it will be clumpy and mushy), 1 cup flour, 1/3 cup brown sugar, 1/4 cup sugar, pinch of salt. Process until tiny pea size. You can add 1/4 tsp cinnamon if you want, especially with anything with apples. Add a heaping tablespoon on each muffin (I then add some more fruit on top) or cover your coffeecake or pie with the crumbs. Bake using your recipe's instructions.
     I keep extra crumb topping in the freezer for quick use.
     Check out the picture of the muffin at the top of my blog for the crumb topping...yum! They are crowd favorites at Market 65 as well as my Farmers' Markets.
     Happy Baking!!

Baking a LOT!!

     As you can see by the above picture, Sue's Kitchen is busy baking fresh pies and cookies for customers at the Westerville and Granville Farmers' Markets. I can't begin to add up the many dozens of cookies my oven produces each week and I can only guess there's about 40 pies each week. Then there's muffins, brownies, Biker bars, cinnamon rolls and whatever else I decide sounds good.

      Strawberry season is about over, as well as rhubarb....But the cherries are coming on and soon we will have Lodi apples and peaches....and berries!!

      Remember, I can hold back a pie or two if you call or e-mail me ahead of time. The pies go fast!!  See you at the market!

Farmers' Markets are here!

     It's time to come get your fresh produce, flowers, plants, salsa, jams, spices, and of course, BAKED GOODS, at your local Farmers' Market. The above picture is of my Mom Effie, my cousin Vicki and myself. It is our tradition to spend quality family time enjoying lunch after the Granville Market each Saturday. A group of us vendors usually try to have dinner after the Westerville market on Wednesday evenings, as time permits. It's a good way to unwind and spend time together.
       Come out this week to Sue's Kitchen for fresh baked Strawberry-Rhubarb pie, plain Rhubarb Pie, Cookie Snack Stack Packs and other goodies!!!

   Remember, I specialize in pies (mini, medium 7" and family 9"), & cookies and will be willing to make about anything for you that can be baked :) Most of my recipes are handed down from the women in my family-which means they are tried and true!
     Check my facebook page (Sue's Kitchen) as well as the Granville Farmers' Market and Westerville Farmers' Market pages weekly for who's coming, what they're bringing and what special things are happening.


See you at the markets!
Sue 

Lots of Baking for Fun & Parties & Fundraisers :)

     We've been busy at Sue's Kitchen and it's not even market season yet!! We've made pretty party dress sugar cookies for a bridal shower, loads of jumbo blueberry crumb and apple pie muffins for Market 65, and petite cheesecakes with fresh strawberries, (all pictured above).

     And now-we're putting the finishing touches on a Vintage Spring Gift Basket for the Morrow County Hospice fundraiser. The basket has fresh baked chocolate chip, snickerdoodle and sugar cookies, a loaf of Springtime Carrot Lemon Bread, a darling vintage apron, hand embroidered dresser scarf, a Pat Wharton porcelain bunny pin, vintage recipe cards, and recipe books all in a beautiful white basket. I hope the lucky person who receives this basket enjoys it as much as I did putting it together.

Tutorial from Sue's Kitchen: Cinnamon Rolls 101

     One day last year, my daughter Caitlin and I took pictures of how to make cinnamon rolls. So, if you have a desire to make your own jumbo cinnamon rolls, here's how I do it in Sue's Kitchen:

1. Roll out your dough into a rectangle on a lightly floured surface-any easy bread dough recipe will work
2. Brush the dough with cooled melted butter
3. Sprinkle on a mixture of 1 cup brown sugar & 1 Tbsp. cinnamon-don't be shy, I always add lots
4. Roll up the dough longways
5. Moisten the edge of the dough with water and pinch the edges to seal and prevent it from unrolling.
6. Cut your rolls. I make mine about 1-1/2 inches wide
7. Arrange in a lightly greased baking pan; for soft edges place them so they touch when they've risen
8. Brush tops with melted butter to prevent hardening and cover with a dish towel
9. Allow to rise in a warm spot until doubled in size
10. Bake in a 350 degree oven for about 25 minutes or until lightly brown
11. Cool 
12. Prepare buttercream or cream cheese frosting and frost each roll








13. ENJOY!!

Enjoy Spring Sugar Cookies and Strawberry Rhubarb Pie!

     Spring in Sue's Kitchen means buttercream frosted sugar cookies with all kinds of pretty sprinkles AND strawberry rhubarb pies. I'll have both plus more goodies at the last Columbus Winter Farmers' Market this Saturday, 10am-1pm. We're at the Clintonville Woman's Club. See you there!

Oakland Nursery Spring Fling-Come on Over!

     Well, its snowing right now and I'm so ready for spring. I know everyone else is too so I'm inviting you all to come to the Oakland Nursery Spring Fling this Saturday. Our Columbus Winter Farmers' Market vendors will be there holding a special spring market. Please come and at least pretend it is SPRING!
     I just made some Spring Carrot Lemon Bread with fresh lemon glaze and its not only pretty but tastey. Tomorrow I'll finish off the Butter Cream Iced Sugar Cookies and small Chicks-n-Bunnies Sugar Cookies, Skinny Jean Cookies, Biker Bars, Chocolate Chip Cookies, Oatmeal Raisin and Snickerdoodles too, Cranberry Scones, AND some mini Berry Pies.
     Sue's Kitchen will be celebrating spring whether its snowy and cold or not! So there, Mother Nature!

The Clintonville Woman's Club enjoyed Chicken Pot Pies!

     Last week I partnered with one of the best chef's in town (Chef Auggie from The Clintonville Woman's Club), to make 100 chicken pot pies for their Founders' Dinner. I made the crusts and club's emblem for the top and he did the rest of the work. I heard they were a Humongous Hit and after eating this one I know why. Not to brag or anything, but the crust was the flakiest I've ever eaten and the chicken/veggie filling was to die for. I love it when a collaboration comes together!!

     For those of you who missed it, here's a bite:

I'm off to bake some triple chocolate brownies and

lots of cookies for Market 65. Enjoy the day!!

Sue's Kitchen at Market 65

     Hey all you foodies...there is a new restaurant in town and it's called "Market 65". It is located at 65 E. State Street and opens tomorrow, February 28th. Sue's Kitchen has been asked to provide some of the delicious fresh baked goods (muffins, cookies and triple chocolate brownies) on the daily menu so please check it out! You can view the menu on their website: http://www.marketsixtyfive.com/  or facebook page.
     Good Luck with the grand opening tomorrow, Pat & Anthony!

To Die For Buttercream Frosting

     If you want delicious and pretty frosting for your special cupcakes, cakes and cookies, there is nothing as good as buttercream frosting. It's easy and you can color it any color your little heart desires.
Here is the very basic recipe I use for my cookies, cakes and cupcakes like the ones you see above:

Delicious Buttercream Frosting
2/3 cup butter-room temperature
4 cups confectioners' sugar
2 Tbsp. milk (or more to get spreading consistency)
1 tsp. vanilla (use clear if you want whiter frosting)

Beat the butter til creamy then add the sugar a little at a time. I usually end up with a sugar shower so be careful. You can add some milk a little at a time to help prevent this. After you've added the liquids beat the frosting for 2-3 minutes until its nice and fluffy and creamy and just the right consistency. If you're adding food coloring put it in when you add the vanilla. Gel colors are brighter. You can also get fluorescent colors now that are really bright-great for kids. Sanding sugar or Sprinkles top off your masterpieces and look like a real bakery pro came to your kitchen for the day.

Enjoy making something special for your sweetie this Valentine's Day and I'll see you soon!!
Sue

Happy Valentine's Day Everyone!

     We had a wonderful market yesterday and I wanted to share some of my handmade Valentines with you. They went well with the pink buttercream frosted sugar cookies and triple chocolate brownies. Here are a few more:

     Hope you all have a great Valentine's Day with those you love :)
Sue

February 12th: Sue's Kitchen does "Valentine's Day"

How perfect! We're having a Farmers' Market 2 days before Valentine's Day!! I love this "Hallmark" Holiday and can't wait to start baking later this week. If you want something delicious and homemade for your Valentines, come to Sue's Kitchen. Here's what I'll be making for you:

• Red Velvet Whoopie Pies


• Buttercream Frosted Heart Sugar Cookies (large singles and minis drizzled with chocolate)


• Triple Chocolate Brownies


• Cherry Pie (remembering Pres. Washington :)


• And my signature cookies: chocolate chip, oatmeal raisin, skinny jean and biker bars.

Complete your Valentine gift with a homemade card from Sue's Kitchen. Remember the market starts @10 am and we wrap up at 1pm. See you there!

Happy Birthday Rose!

I recently was asked by one of my customers, Jane, to make a double layer chocolate cake with chocolate icing for Rose who was turning 10. She wanted peace signs and bright colors and the shapes to be "10". Well, as I've said before...I'm a pie baker and not a cake baker but here is my effort and I have to say I was pretty happy with how it turned out. Jane said it was a hit so that's all that counts. Happy Birthday, Rose!!

Skinny Jean Cookies, Biker Bars & Apple Pie

I'll be baking when it's cold and snowy this week so you'll be able to have fresh goodies at the Columbus Winter Farmers' Market! Come on out to enjoy our Chef's delicious pulled pork sandwiches and soup for lunch.......and come to Sue's Kitchen for dessert (or breakfast).

We'll have Skinny Jean Cookies, Biker Bars and Less Guilt Banana Walnut Bread to help you keep your New Year's resolution. And for those of you who already blew your resolution, there'll be Apple Pie, Chocolate Chip Cookies, Oatmeal Raisin Cookies and Cranberry Lemon Scones:)

See you there!
Sue

Sue and the Cake Boss

I forgot to post this picture of me outside the Cake Boss' Bakery (aka Carlos Bake Shop) from September. It was a Sunday and the line to get in was 2 blocks long....so I jumped in front of the building for a quick photo just to say I was there. Did I have to be inside? Maybe during another NYC trip we'll actually make it inside for a cannoli. I'm planning a trip in February and the agenda always includes a bakery hop for research -I think last year we hit 13. And of course we have to taste something at every stop :)

Thanks to everyone who came out to the market Saturday, braving the frigid air and snow flurries. It was a beautiful day and quite cozy inside with live music, great eats (Chef August's soups and corn bread are divine) and even better fellowship. We are blessed to enjoy these days!!