My favorite recipes

Ashley Burrow, who teaches sixth grade at Jennings Elementary in Colfax, lives in Pullman with her husband Kevin, where he is college pastor at Emmanuel Baptist Church.

Born in Portland, Ashley grew up in the Salem area, graduating from Monmouth High School. She received her bachelor’s degree from George Fox University, majoring in early childhood, elementary and middle school education.

Taking a huge leap to attend a college she had never visited, Ashley went to Baylor University to study for a master’s degree in curriculum and instruction with a math cognate. Baylor had been recommended by one of her George Fox professors. Waco, Texas, was a huge change from western Oregon, but she loved the school.

While at Baylor, Ashley met Kevin. She completed her master’s, and they were married in June of 2012. While he completed seminary at Baylor, she taught two years in a Title I school which was very diverse. It was a great experience and she loved her school and students.

When Kevin graduated in the spring of 2014, they began looking at jobs in the Pacific Northwest, although they applied in many areas. When they flew to Washington for him to interview at Emmanuel Baptist, they drove through Colfax. She dropped off an application for a teaching position.

They are thrilled to both have jobs in Whitman County. Sixth grade is her favorite age to teach so far, and she loves her class, which seems just the right size to her. The college students come to their home for Bible studies and other group activities. In addition, Kevin preaches occasionally, which he enjoys.

Ashley grew up doing ballet, but now does Zumba and yoga. They like to hike on Kamiak Butte. Coffee with friends and the Saturday Marketplace are other favorite activities.

Ashley enjoys cooking and trying new recipes. She uses Pinterest and her own cookbooks, many from her grandmother. Personal favorites are in a cookbook she made for herself.

Ashley began learning to cook by watching Martha Stewart when she was 10 years old. Both grandmothers cooked with her and she asked them to show her their specialties. Her mother preferred baking.

Ashley is the oldest of three children with a younger sister and brother.

For the past five years, Ashley has been a vegetarian, but Kevin is not, so she cooks meat for him. Sometimes they cook together with Kevin washing the big pots. Ashley says that she does about 70 percent of the cooking, while Kevin does about 70 percent of the dishes.

Recipes

Old-Fashioned Butter Cookies with Butter

Cream Frosting

This is a holiday favorite I grew up making with my mom and siblings. It is a big hit at any holiday celebration!

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup butter at room temperature

3/4 cup sugar

1 egg

2 teaspoons milk/cream

1 1/2 teaspoons vanilla

Cookie cutters of any variety

Preheat the oven to 400 degrees Fahrenheit.

Sift together the flour, baking powder and salt in a bowl.

In a separate bowl, cream the butter and sugar until well blended. In the bowl with the butter and sugar, mix in egg and milk. Gradually mix in flour mixture. Mix well and chill if necessary.

Roll out dough on floured surface (about half of the batch at a time) and cut cookies with cookie cutters of your choice. Place cookies on ungreased cookie sheets and cook for about 8 to 10 minutes until edges are slightly golden.

Remove cookies from tray and cool.

Butter Cream Frosting

1 pound of powdered sugar

1/4 cup of milk

1 teaspoon of vanilla

1/2 cup of butter

Food coloring

While cookies are cooling, beat all together all frosting ingredients for about two minutes until smooth. Add food coloring to create the colors you would need and when cookies are fully cooled, frost and enjoy!

Baked Macaroni and Cheese

This recipe comes from my grandma Nancy who definitely knows her way around the kitchen! This is a tasty dish for even the pickiest of eaters. Serves about 8 people.

2 cups of macaroni noodles, uncooked

3 Tablespoons butter

3 Tablespoons enriched flour

2 cups milk

1/2 teaspoon salt

Dash of pepper

1 teaspoon dry mustard

2 cups freshly grated Tillamook cheddar cheese (you could also substitute some of the cheddar with gruyere cheese to have richer flavor)

Tomato slices (optional)

Paprika or cayenne

Preheat the oven to 350 degrees Fahrenheit.

Cook macaroni noodles according to package. Drain and put noodles into glass baking dish.

In a separate saucepan, melt butter over medium heat. Combine salt, pepper, flour and dry mustard and whisk into melted butter. Stir over medium heat until bubbling about 2 minutes. Remove from heat and add about half of the milk, stirring until smooth and then add the rest of the milk. Return to heat and cook until thick. Remove from heat and add 1 1/2 cups of cheese.

Pour sauce over macaroni and stir to combine in baking dish. Top with tomatoes and either a little cayenne or paprika and add the remaining 1/2 cup of cheese to the top. Cook for 30 minutes in the oven until bubbling.

Enjoy!

Raspberry-Chocolate Streusel

Coffee Cake

This recipe is great for breakfast and brunch and will please any guest with a sweet tooth! Serves 12.

Coffee Cake Ingredients

2 cups all-purpose flour

3/4 cup sugar

1/4 cup butter (softened)

1 cup milk

2 teaspoons baking powder

1 teaspoon vanilla

1/2 teaspoon salt

1 egg

1 cup of semi-sweet chocolate chips

1 cup fresh or frozen (thawed) raspberries

Streusel topping

1/4 cup firm butter

1/4 cup sugar

1/3 cup all-purpose flour

Preheat the oven to 350 degrees Fahrenheit. Grease a square pan 9x9x2 inches.

Beat together all coffee cake ingredients (except for the chocolate chips, raspberries and streusel topping) on low speed for 30 seconds and then on medium speed for two minutes.

In a separate bowl, place streusel ingredients and cut them into each other either using a pastry cutter of two knives until the topping resembles pea-sized crumbs.

Then in prepared baking pan, spread 1/2 of the coffee cake batter in the pan, and then sprinkle with 1/2 of the chocolate chips, then a layer of 1/2 raspberries and then 1/2 of the streusel. Repeat layers once more with batter, then chocolate, then raspberries and finally ending with the streusel topping.

Bake for about 50 minutes or until a wooden pick inserted in the center comes out clean. Enjoy!

Parmesan-Eggplant Spaghetti

A hearty vegetarian meal that will please any meat-eater as well!

1/2 cup olive oil

1 eggplant (1 pound), cut into 1/2-inch cubes

1 medium onion (finely chopped — about 1/2 cup)

1 clove garlic, crushed and chopped

2 teaspoons dried parsley flakes

1 can (28 ounces) whole tomatoes

1 can (12 ounces) tomato paste

1/2 cup dry red wine (or cooking wine)

1 can (4 ounces) mushroom stems and pieces, drained

2 teaspoons dried oregano leaves

1 teaspoon salt

1 teaspoon sugar

16 ounces uncooked spaghetti noodles

1 cup freshly grated parmesan cheese

Heat olive oil in large skillet or Dutch oven over medium-high heat. Cook and stir eggplant, onion, garlic and parsley until onion is tender (about 8 minutes). Stir in tomatoes including liquid (break up with fork), tomato paste, wine, mushrooms, oregano, salt and sugar. Heat to boiling, and then reduce heat. Cover and simmer, stirring occasionally for about 15 minutes.

In a separate pot, cook noodles according to package. Drain. Serve sauce over noodles and sprinkle with Parmesan. Bon appétit!