Savory Spring Feast

I was the youngest of six in a very competitive family.  Everything went to the fair—and I've been entering ever since! My main interests have always been baking and textiles.

I never learned the knack of knowing when the woodstove oven felt right for baking. But electricity came to our area in 1940, when I was 9. When we got an electric stove, I baked our first batch of cookies in it!

Our Easter dessert of Cran-Orange Coconut Cake is a lovely bundt cake with complementary flavors of cranberries, nuts and coconut. Brown sugar and grated orange peel add to this cake's appeal. I often add a dollop of whipped cream to each serving.

We usually call Ginger Ale Citrus Cooler "mock champagne" because it is fizzy and fruity but not overly sweet. This pretty pink-orange punch is one that we often enjoy with company.

I was 20 when I married Kenny. While he served in the Army in Korea and then finished school in Seattle, I worked at the Federal Reserve Bank.

He always wanted to be a farmer, and after he held various jobs as a hired hand, we leased our first small farm and raised our children there. We retired to The Dalles and in 2001 celebrated our 50th anniversary.

Through the years, I taught 4-H sewing and cooking, and I have been judging fair entries for about 40 years. I've written a pictorial history for the local high school, put together pictorial family histories of both sides of our families and authored two cookbooks.

Breads, cakes and pies are my favorite things to make, but I like trying all kinds of new dishes. I'm finding easier ways to do things these days, but I still like the challenge of a dish made from scratch.