Over a Cup of Coffee: Cookbook to commemorate 100th Moffat County Fair | CraigDailyPress.com

Over a Cup of Coffee: Cookbook to commemorate 100th Moffat County Fair

Diane Prather/For Craig Press

This week, I received a letter from Stacy Gray, of rural Craig. She’s the secretary for the Moffat County Cattlewomen, and she wanted me to know that the Cattlewomen are putting together a custom cookbook to help commemorate the 100-year Moffat County Fair, to be held in August 2018. The organization is collecting recipes for the cookbook, which will be professionally published.

Because the publishing company requires consistency, there are rules to follow when submitting recipes. Therefore, anyone submitting recipes needs to secure a list of instructions and a recipe collection sheet. To do this, contact Kacey Green at 970-326-8981, Chris Rhyne at 970-756-6655 or Stacy Gray 970-629-2468 or mccattlewomen@gmail.com.

Since the cookbook is being customized to represent local agriculture, the recipe categories have been designed to meet the seasons of the agriculture year in our area. So, categories include calving and lambing; branding and docking; hay and harvest; shipping; rodeo and livestock showing; camping, hunting, and outfitting; on the go; and family celebrations and holidays.

Recipes can be chosen to fit the following subcategories: main or side dish, dessert, drinks and breads and rolls.

The cookbook, with a cost of $20, will be available during the 2018 Moffat County Fair. You can pre-order and pre-pay for the cookbooks and pick them up at the 2018 fair or reserve copies and pay for them later. Gift certificates will also be available.

It is important to remember that recipes must be submitted by Feb. 28.

A recipe I might submit, one of my favorites, is for “Banana Pudding Cake.” It’s easy to make, and of all the banana cakes I’ve baked, it’s the most delicious. It does not have a frosting.

Banana Pudding Cake

2 small bananas, crushed

1 box yellow cake mix, any brand

1 small box banana cream pudding

4 eggs

1 cup water

1/4 cup oil

1/2 cup chopped nuts (pecans or walnuts)

Preheat the oven to 350 degrees. Crush the bananas in a bowl. Add the cake mix, banana cream pudding mix, eggs, water and oil. Beat for about two minutes. Add the nuts, and mix well. Pour into a greased and floured 9-by-13-inch cake pan. Bake for 30 minutes or until cake tests done. (The original recipe called for baking 60 minutes, but it does not take that long. Touch in the center. When the cake springs back, it is done.) Let baked cake cool for 15 to 20 minutes. My family likes to butter the cake and warm it slightly in the microwave or pour cream over it.

If you have a recipe you would like to share with readers, send it to PO Box 415, Craig, CO 81626, or call me at 970-824-8809.


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