Over a Cup: Thank you, Geraldine | CraigDailyPress.com

Over a Cup: Thank you, Geraldine

Last night, I was saddened to learn that Geraldine Coleman, of Craig, has recently passed away. Through the past few years, she has been a frequent contributor to this column.

After her husband called me, I hunted up Geraldine’s recipes. They were tucked into the side of a file drawer, still in their envelopes. It was Geraldine’s practice to send a bunch of recipes at once, and little by little, I have been featuring them. Geraldine loved to cook, and she loved recipe books.

So, in memory of Geraldine, I have selected two pumpkin recipes for this week’s Over a Cup of Coffee. Thank you for the recipes, Geraldine. I will miss you.

If you have recipes you would like to share with readers, call me at970- 824-8809, or write to me at PO Box 415, Craig, CO 81626.

Pumpkin chip drops

1 cup butter or margarine, softened

1 cup sugar

1 cup packed brown sugar

1 egg

1 teaspoon vanilla

2 cups all-purpose flour

1 cup quick-cooking oats

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup cooked or canned pumpkin

1 cup chocolate chips

In a mixing bowl, cream butter and sugars. Beat in the egg and vanilla. Combine flour, oats, baking soda, cinnamon and salt; add to the creamed mixture alternately with the pumpkin. Stir in the chocolate chips. Drop by teaspoonfuls two inches apart on a greased baking sheet. Bake at 350 degrees for nine to 12 minutes or until golden brown. Makes four dozen.

From the files of Geraldine Coleman.

Pumpkin-maple coffee cake


1 1/2 cups all-purpose flour

3/4 cup firmly-packed brown sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

2/3 cup buttermilk

1/2 cup canned pumpkin

1/3 cup oil

1/2 teaspoon maple flavor

2 eggs, beaten


1/2 cup sugar

1 teaspoon cinnamon

1 teaspoon maple flavor

Preheat oven to 350 degrees. Spray the bottom of a 9-inch square pan with nonstick cooking spray. Lightly spoon flour in a measuring cup; level off. In a large bowl, combine flour and the remaining coffee cake ingredients. Mix just until the dry ingredients are moistened. In a small bowl, combine 1/2 cup sugar and cinnamon. Mix well. Add 1 teaspoon of maple flavor. Mix well with a fork. Spread half of the batter in the prepared pan. Sprinkle with half of the topping. Spoon the remaining batter over the top. Sprinkle with remaining topping. Bake at 350 degrees for 25 to 35 minutes, until a toothpick inserted into the center comes out clean. Cool 15 minutes. Serve warm. Serves nine.

From the files of Geraldine Coleman


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