My favorite recipes

Linda Marler | Nov 25, 20150

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Recipe 48

Meet Cindy Pitts, Dusty

Cindy Pitts at work at the Whitman County Auditor’s Office.

Cindy Pitts is the daughter of Norm Bafus and the late Dixie Bafus, LaCrosse. Born in Colfax, she spent her early years in St. John, moving to LaCrosse when she was 10 years old. Cindy still resides in LaCrosse.

A lover of sports, Cindy played volleyball, basketball and badminton in high school, plus softball. When she was in high school, girls’ sports were growing rapidly, and the league was ambitious. In the fall, girls played badminton for half the season and volleyball the other half. She also experienced the transition in girls’ basketball from six players per team, with only two running the court to today’s edition, which is very similar to boys’ basketball.

Favorite teacher and principals will be no surprise to many in LaCrosse. Mrs. Smith taught English and German and much about life. Fred Pflugrath and Jim Lambert were also favorites.

After graduating from LaCrosse High School in 1972, Cindy studied at Eastern Washington University, taking core classes and contemplating her major. She married Kim Pitts and transitioned from student life to life on the farm. Cindy had worked at the LaCrosse pool one summer and then weighed trucks at Mockonema Elevator for several summers.

When her children arrived, Cindy became a stay-at-home mother. Attending children’s activities and helping Kim kept her busy for a number of years. Other mothers copied her technique for preventing boredom complaints from her three daughters. She kept a jar, and saying “I’m bored” cost a nickel. It worked well.

With the choice of working outside or inside at home in the summer, Jennifer and Carrie always chose outside, so they drove trucks and did other outdoor tasks to help Kim. Amanda chose inside, so she helped with cooking, baking, and household jobs.

Working in the Whitman County Auditor’s office for the last 12 years, Cindy has been cross-trained to do several jobs, which is always helpful in a small office. She works mainly in recording and the elections office, and also does a little work with accounts payable for the elections office.

Those three daughters are all grown and leading busy lives of their own. Jen and Carrie lived in Arizona for several years, but they all live nearer now. Jennifer and Ryan Hammons live in Meridian, Idaho, with children Kellen, Beckett, and Willa. The boys are in grade school, and Willa attends half-days.

Amanda and Erik Carlson live in Spokane and are busy with sons Rafe and Tate. Carrie lives in Yakima and is a teacher. She is now a teachers’ facilitator in the district, work that she enjoys very much. One of the principals there is Mark Hummel, who was principal at LaCrosse when Carrie was a child.

Kim has put their land into the Conservation Reserve Program and works for Leonard Aune when he needs extra help. Their traveling lives revolve around their daughters and grandchildren, and they attend many grandkids’ activities. They celebrate many birthdays and holidays with their family, and summer is time for enjoying the farm and going to the family lake cabin with the group.

They have a big garden, and she laughs about how her father critiques hers. His garden, of course, is amazing. Her invitation for him to come out and help out has been ignored.

An occasional weekend at home is a welcome break, and it is nice to relax and enjoy some free time. They look forward to enjoying the holidays with their family.

Recipes:

Baked Fruit

French Toast

1 loaf of thick-sliced French bread

6 eggs, beaten with 1/4 cup milk

1/2 teaspoon vanilla

1/4 teaspoon cinnamon

Pinch of salt

3 Tablespoons sugar

3-4 cups fruit (my family likes a mix of berries)

1/2 cup raisins (optional)

1/2 cup brown sugar

2 Tablespoons melted butter

Preheat oven to 350 degrees F.

In a baking dish large enough to place sliced French bread (12 slices), layer the fruit (berries), brown sugar, raisins, and melted butter.

In a separate bowl, mix eggs, milk, and then add vanilla, cinnamon, salt, and sugar, and beat well. Dip the bread in the mixture and then place in pan on top of the fruit. Any remaining egg mixture can be poured over the top of the bread.

Bake 30-40 minutes until bread is slightly golden. Serve, spooning berries mixture on top, with syrup and powdered sugar.

Apple Bread

2 cups sugar

1 cup oil

3 eggs

1 teaspoon vanilla

3 cups flour

1 teaspoon salt

1 1/2 teaspoons baking soda

1 teaspoon cinnamon

3 cups peeled, chopped apples

3/4 cup chopped walnuts (optional)

Preheat oven to 375 degrees F.

Beat sugar, oil, eggs, and vanilla together.

Add flour, salt, baking soda, and cinnamon.

Fold in apples and nuts. Place mixture in 2 greased loaf pans.

Bake for 30 minutes and then reduce oven to 350 degrees and continue baking for another 30-40 minutes. Loaves are done when a knife is inserted in the middle

and comes out clean.

Cool on wire racks before removing from pans. Apple bread is great with a little butter. Also, this bread freezes well.

Aloha Chicken

2-4 boneless, skinless chicken breasts

2-4 Tablespoons flour

1 Tablespoon olive oil

1 20-ounce can unsweetened pineapple chunks

1 teaspoon cornstarch

2 Tablespoons honey

2 Tablespoons reduced sodium teriyaki sauce

1/4 teaspoon pepper

Cut chicken into bite-size pieces. Place flour and chicken in a sealable plastic bag. Toss to coat the chicken. In a large skillet, heat olive oil and add chicken. Brown chicken until juices run clear. Remove from skillet and keep warm.

Drain pineapple; save juice for the sauce. In a small bowl, combine the pineapple and cornstarch. Gradually add to the skillet. Stir in the teriyaki sauce, honey, pineapple juice and pepper. Bring to a boil and cook about 30 seconds until the sauce thickens.

Add the pineapple and chicken and heat thoroughly. Serve over rice.

Scotcharoos

Bring to a boil:

1 cup white Karo syrup

1 cup sugar

Add:

1 cup peanut butter

5 cups Rice Krispies

Spread into a 13 x 9-inch pan.

Melt together:

1 cup chocolate chips

1 cup butterscotch chips