8 A
SIUSLAW NEWS ❚ WEDNESDAY, JUNE 21, 2017
A dessert to please soul food devotees
It’s time to get your
Que on!
Now open at the Pro Lumber parking lot
(Maple and Highway 101 in Florence)
Tuesday & Wednesday 11am till 4pm,
Thursday - Saturday 8:30am to 4p
541-991-7053
Where good friends &
great food come together!
Wednesday dinner special:
10 oz. Prime Rib and Salad,
with your choice of
Pasta or Potatoes!
Great Food
Happy Hour • Monday-Friday 3:00pm to 5:00pm
Enjoy discount food and drink specials at the bar!
1285 Bay Street in Old Town Florence • (541) 902-8338
Soul food is beloved by many people across the globe. While
certain main dishes garner the bulk of that love, soul food desserts,
such as the following recipe for “Miss Ruthie’s Old-Fashioned
Peach Cobbler” from Patty Pinner’s “Sweets: Soul Food Desserts &
Memories” (Ten Speed Press) can complete a meal and keep friends
and family coming back for more.
MISS RUTHIE’S OLD-FASHIONED
PEACH COBBLER
Makes one 8-inch cobbler
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1
8
2
1⁄4
1⁄2
1⁄2
1⁄8
1⁄2
1
unbaked double pie crust (see below)
cups peeled and sliced fresh peaches
cups granulated sugar
cup all-purpose fl our
teaspoon ground cinnamon
teaspoon ground nutmeg
teaspoon ground allspice
cup (1 stick) unsalted butter, melted
teaspoon vanilla extract
Bring the peach mixture to a boil over medium heat. Decrease the
heat to low and cook until the peaches are tender, about 10 minutes.
Remove the mixture from the heat and add the butter.
Roll out half of the pie pastry, then cut it into an 8-inch square.
Spoon half of the peach mixture into the prepared dish. Cover
the mixture with the pastry square. Bake 12 to 14 minutes, or
until lightly browned. Take the dish out of the oven and spoon
the remaining peach mixture over the baked pastry. Roll out the
remaining pastry, then cut it into strips about an inch wide. Arrange
the strips in a loose lattice pattern over the peach mixture. Bake an
additional 15 to 20 minutes, or until browned. Remove from the
oven. Serve warm.
DOUBLE PIE CRUST
2
1⁄2
1
1
6
cups all-purpose fl our, sift ed
teaspoon salt
cup vegetable shortening, chilled
egg, beaten
tablespoons cold milk
In a bowl, combine the fl our and salt. Cut the shortening into the
dry ingredients with a fork or by pinching the shortening into the
fl our mixture with your fi ngers. Th e result should be coarse crumbs
and small clumps the size of peas. Add the egg and mix well. Add
the milk 1 tablespoon at a time. Don’t be afraid to add more milk if
necessary to achieve a dough that’s wet enough to form into a ball.
Being careful not to overwork
the dough, form the dough
into a ball with your hands.
Wrap the ball in plastic, then
chill in the refrigerator for 30
minutes. Transfer the dough
from the refrigerator to a
lightly fl oured surface. Flatten
the ball slightly and dust the
top of it with fl our before
rolling it out with a rolling
pin. Divide the dough into
two portions before rolling.
Wine | Beer | Martinis | Small Plates | Seafood | Dessert Begin rolling at the center of
the dough and work outward.
1297 Bay Street Florence • 541-997-1133
Roll the dough out into a
circle about 4 inches wider
than the pie pan it will be
placed in.
Preheat the oven to 475 F.
Lightly butter an 8-inch square glass dish. Set it aside.
Prepare the pasty for a double-crust pie. Set it aside.
Combine the peaches, sugar, fl our, cinnamon, nutmeg, and allspice
in a 4-quart Dutch oven. Allow the mixture to sit until the dry
ingredients are dissolved and a syrup forms, about 15 minutes.
Enjoy great food and good times.
Early Dinners 4-6pm
Tuesday - Friday
Includes Glass of Wine
O PEN D AILY 11 AM -C LOSE , C LOSED M ONDAY
Happ
y Ho
4-6pm ur
Try one of our mouthwatering
www.bridgewaterfi shhouse.com
Salads or Sandwiches
“A great treat
before or after
Golf!!”
Open Daily for
Lunch menu offered from 11-6pm
Homemade Soup Daily
Beer, Wine, Cocktails
Surfside Restaurant & Lounge
Daily
Happy
Hour
3-6pm
Only Ocean View Restaurant in Lane County
● Serving Breakfast, Lunch and Dinner seven days a week
x Award winning clam chowder
x x Fe
Featuring
Feat
atur
urin
ing
g a cl
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classic
assi
sicc Northwest
Nort
No
rthw
hwes
estt Cu
Cuis
Cuisine
isin
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®
~ FEATURED LOW-CARB SELECTIONS ~
GRILLED
OR BLACKENED
SALMON: Grilled, Poached, or Blackened
SALMON CAESAR SALAD
CHICKEN BREAST: Boneless, Skinless Breast of Chicken
$13.95
2 Grilled Shrimp Skewers
SHRIMP SKEWERS:
All of the above are served with
for dessert...
Green Beans or Mixed and
Steamed
Veggies and a Shrimp Dinner Salad
SNICKER OR PEANUT BUTTER PIE FOR $5.95
The Grill Restaurant & Lounge
at Sandpines
1201 35th Street at Kingwood, Florence
Highway 101 & 35 St.
541-997-4623
Mo’s
Mo’s
Hi, Welcome Restaurant
to
NEW ITEMS
Every Month Mo’s has brought in special “Motivation for Kids”
BBQ PORK RIBS: Baby Back Pork Ribs with
tables which raise money for local charities that are devoted to
helping the wellbeing
of local
children.
month
James
Gang
BBQ This
Sauce
C.R.O.W is the local charity being honored.
the
BLACKENED SALMON CEASAR SALAD
Mo’s Old
Town, Florence • Daily 11 am - 8 pm
®
541-997-8263
88416 1st Avenue Florence
Mo’s
Town,
Florence
• Daily
11 am - 8 pm
Serving Old
Bowls
of comfort
for Over
50 Years
Serving Bowls of comfort for Over 50 Years • 541-997-2185