Claudia and husband Wyatt along with their daughters Cora Jo (just shy of 11 years) and Emma (now 6) are ready for "take off" as they venture out to vacation in Glen Eden Beach on the Oregon coast. Below, Cora Jo and Emma are all smiles among the roses in their mother's garden.
“I’ve learned that a meal doesn’t have to be fancy to be thoroughly enjoyed and that the company you share it with can be more important than the meal itself,” says Claudia Borgens.
“My Aunt Bette taught me a few things along the way. She told me that a dish does not have to be fancy to be special, that the quality of the ingredients is more important than the dish itself and that lighting a candle while dining on burgers is definitely not out of the question! Aunt Bette was a wonderful cook.”
Claudia and her husband Wyatt live in Lowden, Washington, a town named after his great-grandfather Frank Lowden.
“We live on a farm that has been in my husband’s family since it was purchased from the government in the late 1860s. Wyatt’s father farmed the land at one time, and it is still a working farm of about 630 acres. We currently lease it to a wonderful neighbor who farms it
“The Walla Walla River meanders through our land, blessing us with bountiful wildlife. Deer, turkey, quail and pheasants are just a few of the many creatures roaming here. The skies are dotted with songbirds, hawks and owls and the river is abundant with bass, trout and steelhead, which if we’re lucky, will provide dinner!
“Gardening is probably my biggest hobby. I have a large greenhouse, and we are fortunate to enjoy homegrown tomatoes in June! I also grow herbs and flowers in my ever-expanding gardens. My kids like to help in the gardens and that makes it fun, too.
“One of my favorite things in summer is to sit outside with my morning coffee and listen to the birds. I plant wonderfully scented flowers to attract hummingbirds.
“My favorite time in the kitchen when I was growing up was spent baking with my mother,” adds Claudia. “I’m the youngest of six. My mom always let us kids help out in the kitchen. She taught me that it is okay to substitute ingredients occasionally, which has resulted in some of my best recipes.
“Mom had the patience of a saint, something I try to remember when I’m in the kitchen with my girls, who love to help me. Cora is wonderful at measuring and Emma is a supreme egg cracker.
“I especially enjoy making desserts. My Bourbon Spiced Apple Pie seasoned with cinnamon, ginger, cloves, nutmeg and allspice is well-loved around here. It tastes even better when served warm with vanilla ice cream!”
This aromatic meal from Claudia Borgens is ideal for a leisurely Sunday dinner.
In a slow cooker or large pot, combine the onion, mushrooms and soup. Place the roast on top. Mix the tomatoes, ITALIAN HERB MIX, GARLIC and water together and pour over the top of the roast. Cover and place in preheated 325° oven for 3 hours or cook on high in a slow cooker for about 6 hours or on low all day. Claudia says, "I've found that if the roast is frozen going into the pot, it turns out just fine. If your roast is thawed, you may want to decrease the cooking time by 11/2 hours or so."
Optional: You can also add carrots, potatoes and such during the last 2 hours of cooking (slow cooker) or 11/2 hours (oven).
Prep. time: 15 minutes
Cooking time: 3-6 hours depending on method
Serves: 6-8
Nutritional Information with potatoes and carrots: Servings 8;
Serving Size 2 cups (534g); Calories 470; Calories from fat 120; Total fat 13g; Cholesterol 100mg; Sodium 380mg; Carbohydrate 49g; Dietary Fiber 7g.
Make the most of the fall apple harvest with this wonderful pie from Claudia.
This recipe is for a 9.5-inch, double crust, deep-dish pie
Put the sliced apples in a large pot and simmer with the water and lemon juice. Simmer and stir until just tender, 8-10 minutes. As the apples are simmering, prepare your favorite 2-crust pie crust recipe. Line a deep dish pie pan with the bottom crust.
Preheat oven to 425°. In a roomy bowl, mix together the sugar, brown sugar, flour, salt, SPICES and tapioca. Remove the apples from the pot using a slotted spoon to drain off the excess liquid and place directly into the pie shell. Pour the dry ingredients over the apples and dot with the butter. Pour the bourbon very carefully over the top.
Lattice the top crust of the pie if desired, using extra bourbon on your fingers to moisten the pastry to keep it pliable and along the edges to seal. Bake at 425° for 15 minutes, then reduce heat to 350° for another 15 minutes or until the pie crust is golden brown. Let sit before slicing. Wonderful served warm with vanilla ice cream.
Prep. time: 30 minutes
Baking time: 30 minutes
Serves: 8
Nutritional Information: Servings 8;
Serving Size 1 piece (333g); Calories 640; Calories from fat 180; Total fat 20g; Cholesterol 50mg; Sodium 450mg; Carbohydrate 116g; Dietary Fiber 3g.
