My Favorite Recipes 6/16/11

Jana Mathia | Jun 16, 20110

My Favorite Recipes

Meet Donna Huntwork, Colfax

When Donna Huntwork attended her first meeting as a member of the Grandmothers’ Club, she had to watch the clock because right afterward she had to coach her youngest son’s kindergarten game.

“My first job is being a mom,” Donna said and it’s a job she has tried to excel at while raising their six children.

Born in Quincy and raised in Tacoma, she went to Utah to attend college, but moved back to Quincy and went to work as a bookkeeper.

It was there that she met Tom Huntwork who was also employed at the company.

“I remember the day I noticed him, “ she recalled. That was when he gave her a ride home because her car wouldn’t start.

He investigated her religion and was later baptized into her church. They set the wedding date for a month later.

“We have no engagement stories,” Donna remarked.

Eleven months after they wed they had Crystin, the first of six children.

With four young children, Donna decided it was time to part with her best friend of 12 years, a horse named Cajun. Donna has continued to love horses, but has not lived where her family could keep them.

After having four children in four years, Donna thought they were done. But, she kept feeling like one was missing. That gap was filled with the arrival of Riley.

Four and a half years later they welcomed their sixth child, James, and completed their family. Their eldest, Crystin, was 16 when James was born. He arrived after the family moved to Pullman from Ephrata.

Donna had been praying for Tom to find a different job because the one he had required him to work 120 hours a week during harvest.

A brother-in-law suggested Tom come work at Decagon.

The Huntworks moved to Pullman in 2000 and Tom went to work at Decagon. Up to this point the children had always been home schooled. In Pullman they attended public school for a short time before going back to home schooling.

After they moved to Colfax in 2004 the children attended public school full time. Donna noted that it changed the dynamics of their family life, but they feel it is where they are supposed to have their children.

At first Donna wondered what she would do with all her time while the children were in school, but somehow her time always seems full. She takes a religion class on Tuesday and goes to Spokane on Thursday. The rest of the week she keeps busy with family, the house and her church positions.

“Every time I turn around there’s always so much to do,” she noted.

Only the youngest two children are still at home. Crystin is married to Dustin Guenther. They have a two-year-old son with another due in September. Kalynn lives in Moscow and works at Whitman Medical Group and John lives and works in Colfax. Mark graduated from Army basic training May 20 and married Chanel Griffin of Steptoe May 28. On Sundays the family gets together for dinner.

“Then the house is very loud,” Donna said.

Tom continues to work at Decagon. He serves on the Colfax City council and coaches soccer. He especially loves basketball and golf.

Donna plans to go back to school, although she is not sure if she will focus on getting a degree.

Recipes:

T-Rex Rolls

Made up by Riley (with mom’s help) when he was 6 or 7

1 can tuna

3 oz. cream cheese, softened

1 cup shredded cheese

1 tube refrigerator biscuits

Mix tuna, cream cheese and shredded cheese together.

Roll biscuits out flat, put about 1 Tbsp. mix inside, fold over and crimp edges with a fork. Bake at 425 degrees about 10 minutes.

Fun for kids to help make.

Cream Puffs/Eclairs

1/2 cup butter or margarine

1 cup boiling water

1 cup flour

1/4 tsp. salt

4 eggs

Melt butter in boiling water.

Stir flour and salt together then add all at once to pan with water and butter.

Cook, stirring constantly, until mixture forms a ball that doesn’t separate. Remove from heat and cool slightly. Add eggs one at a time, beat until smooth.

Drop by spoonfuls three inches apart onto ungreased cookie sheet or shape three inches long for Èclairs. Bake at 450 degrees for 15 minutes, then reduce to 350 degrees and bake for 25 minutes. Remove from pan and cool on rack. Fill with pudding or ice cream, put frosting on top.

Whole Wheat Bread

1/2 cup warm water

1 Tbsp. sugar

3 Tbsp. yeast

7 cups whole wheat flour

5 cups warm water

2/3 cup sugar

3/4 cup oil

1 Tbsp. salt

5 cup white flour

Mix 1/2 cup warm water, 1 Tbsp. sugar and yeast; set aside.

In a large bowl mix whole wheat flour and 5 cups warm water.

Add 2/3 cup sugar, oil, salt, yeast mixture and 1 cup flour. Beat well.

Gradually add remaining 4 cups white flour. Raisins may also be added at this point if you want raisin bread.

Add flour until you have a soft, rather sticky dough. Turn out on floured surface and knead 10 minutes or until dough is smooth and elastic. Don’t knead in too much flour, works better if it’s a little sticky.

Form into loaves. Place in greased pans and let rise. Bake at 350 degrees for 45 minutes.

Add 1 Tbsp vinegar to water when you start. It’s a natural preservative-no mold for 2 weeks.