My favorite recipes

Hannah and her family moved to Colfax when she was in third grade, when her father, Rev. Richard May, became pastor of Colfax Baptist Church. Until recently, they lived far from extended family, but their church family became very close.

Hannah has a wonderful voice and a love of performing, singing in her first major role in the Christmas pageant at Tacoma Christian School at the age of seven. Moving her to Colfax brought opportunities to perform in seven different Cary Cammack productions, including “Sound of Music,” “Cinderella,” “Once Upon a Mattress,” “Music Man,” “South Pacific,” “Annie” and “Hello, Dolly.” Her musical career in Colfax began in fifth grade, and she missed one production early on because there were no children’s parts. She played leading roles in several plays.

In addition to musicals, Hannah participated in National Honor Society, Baptist youth group and the Distinguished Young Women program. Hannah always had an after-school job, beginning with carrying the Daily Bulletin in fifth grade.

Continuing her musical interests into college, Hannah attended Corban College at Salemn Ore., to major in vocal performance. She took only vocal classes, and decided after one year that she was not going to teach or be a professional singer, so she returned to Colfax. The friends she made there, however, continue to keep in touch.

She continues to sing with the praise team at her church, and friends are encouraging her to try out for Palouse Choral Society and community theater musicals in Pullman. She teaches the pre-kindergarten Sunday School class and belongs to a Bible study group at the Baptist Church.

When she returned to Colfax from Corban College, she went to work at Chase Bank, later transferring to Columbia Bank. Hannah is a teller, taking part in on-going training and moving in the direction of banking operations. Columbia Bank, she noted, cross trains and moves people up as they are ready. She finds herself a bit of a “tech queen,” and she likes “details and the nuts and bolts of how things work.” What her customers notice, however, is not a tech queen, but a friendly, efficient person who gets to know her customers.

In the future, Hannah would love for her photography business to grow. She recently took prom photos of her sister and her friends. Hannah also does engagement, wedding, baby and family photographs and examples are posted on her website. She particularly loves using unique outdoor locations around town and natural light. Eventually, she would like to marry and have children and a photography business would work well then.

Hannah enjoys her family, with a brother, Ben, who is 22 and studying at Biola University in Los Angeles, set to graduate next year, and sister Lizzy, who is 17 and just participated in the Distinguished Young Women program.

The light of her life, Hannah said, are her mother Melissa’s parents who moved to Colfax recently. For the first time in years, the May family has extended family in town. She finds that her grandparents are eternally optimistic and very encouraging. When she visits their home, Hannah cooks for them, plays piano and sings. Her grandfather is a music lover who plays piano and xylophone and also sings. Since her grandfather can play by ear, he can perform any tune.

To add to her collection of cooking things, Hannah recently hosted a Pampered Chef party, where you can eat, have fun with friends and find the latest cooking and serving items.

Recipes:

Cheesy Garlic Bread

This is one of my go-to recipes for a side with anything Italian.

1 French or sourdough baguette

1 stick of salted butter (this will make leftover butter for another time)

1-2 Tablespoons minced garlic

1-2 teaspoons fresh parsley (finely chopped)

Dash of cracked pepper

2 cups shredded mozzarella cheese

Cut baguette into 1/2 inch - 1 inch slices. Lay slices out on foil-lined cookie sheet. Melt butter in microwave. Add garlic, parsley and cracked pepper (to taste). Using a pastry brush, spread butter mixture over every slice of bread. Not too much - just enough to lightly coat the face of the bread. Sprinkle a pinch of mozzarella onto each piece of bread. Broil in the oven for 2-4 minutes (depending on the heat of your oven) until cheese is bubbling and the edges of the bread are golden brown. Enjoy with your favorite Italian meal.

Shrimp Tacos with Crunchy Almond Slaw

Perfect recipe for a summer evening! Inspired by our family reunion that takes place on the Oregon Coast every year.

Shrimp:

1 pound medium-sized shrimp (frozen, uncooked are the best!)

1 Tablespoon butter

2 Tablespoons coconut oil

2 Tablespoons lemon juice

1-2 Tablespoons minced garlic

Crunchy Almond Slaw:

1 bag Old Fashioned Coleslaw mix

1/2 cup Jalapeno Ranch dressing

1/4 cup avocado oil (olive oil works, too)

1 Tablespoons sugar

1 cup smoked or wasabi almonds, chopped

1/4 cup fresh cilantro, chopped finely

Other Ingredients:

white corn tortillas

lime juice

Combine butter, coconut oil, lemon juice and minced garlic in a large pan over medium-high heat. Once sauce is boiling, add shrimp. Stir shrimp around for 4-6 minutes, until plump and pink. Remove shrimp from heat and set aside. In a large mixing bowl, mix bag of Old Fashioned Coleslaw Mix, almonds and cilantro. In a liquid measuring cup, mix Jalapeno Ranch dressing, oil and sugar. Pour liquid mixture over coleslaw mixture and stir until evenly coated. If more moisture is desired, simply add more Jalapeno Ranch dressing. Spoon some Crunchy Almond Slaw into a corn tortilla, top it with some shrimp, then finish it off with a spritz of lime juice.

Strawberry and Lemon Cupcakes

These cupcakes - made from scratch - are easy and delicious!

Cupcakes:

1 1/2 sticks butter

1 1/2 cups sugar

2 eggs

2 teaspoons vanilla

2 1/2 teaspoons baking powder

1/4 teaspoon salt

2 1/2 cups flour

1 1/4 cups milk

Zest of 1 lemon

Frosting:

3 cups confectioner’s sugar

1 cup butter

1 teaspoon vanilla extract

1-2 Tablespoons heavy whipping cream

4-5 large strawberries, mashed

For cupcakes, preheat oven to 375 degrees.

Beat butter and sugar in mixer until smooth (I generally do a medium speed for about 2 minutes).

Add in eggs and vanilla.

Beat for 30 seconds.

Combine baking powder, salt and flour in a bowl.

Mix flour mixture and milk into batter alternately until both or gone.

Fill cupcake liners 3/4 full with batter and bake for 20 minutes, or until golden brown.

Once cupcakes are done, get them out of the pan immediately and onto a cooling rack (this makes a huge difference in the moistness of your cupcakes!).

Put a whisk attachment on mixer.

Mix sugar and butter on medium speed for 3 minutes.

Add vanilla and heavy whipping cream.

Mix on medium speed for 1 minute.

Add strawberries.

Mix on medium speed for 1 minute.

If mixture is a bit runny, add more powdered sugar.

Frost cupcakes and garnish with a slice of strawberry and a pinch of lemon zest.