So the weather in Kansas City had been mild last week, reaching into the seventies for record breaking highs. On Groundhog's Day, February 2nd, Puxsutawney Phil did not see his shadow, declaring an early spring for 2011. That was good enough for me. Spring was on its way!

When Shannon, my co-host, and I brainstormed on the theme for this week's show, the obvious choice was "Spring!" After all, March 20th, the first day of spring, was just around the corner. We lined up our guests, prepared our recipes, downloaded a little "Daydream" by Lovin' Spoonfuls and in 3...2...1...went live with our show.

Our first guest was restaurant owner Edward Adel from RA Long's Sawmill Restaurant in Lee's Summit, MO. Edward's restaurant offers a real eating experience when you drop by for brunch, lunch or dinner. His decor is elegant with warm woods, vaulted ceilings, chandelier and a large, beautiful fireplace. The dining room includes accent pieces from the historic Longview Farm, including the original barn doors. A cozy bar offers a great wine list, imported beer, and trendy cocktails. The breezy patio opens when warmer weather arrives, inviting patrons to enjoy their Sawmill experience in fresh air.

Their menu is quite diverse and has something for everyone, from gourmet entrees to luncheon salads. The house specialties include Salmon Pesto Pasta, Pork Scaloppini Sawmill Style and Fried Veggie Cakes with White Wine Cream Sauce. The sandwich selection is equally as interesting. Whether you are in the mood for a Steak Sandwich, a Chicken Fried Chicken Sandwich, Classic French Dip or one of their gourmet Jumbo Dogs, you'll find just what you crave. You can view their menu on-line at www.ralongs.com.

Our second guest was the proprietor of one of Kansas City's best gourmet kitchenware wonderlands! Yes, I call it a wonderland, or better, Disneyland, for Foodies. Becky Glaze, is the owner of Cockrell's Mercantile, in the small, really small town of Cockrell, Missouri. Actually, her compound IS the town. Located off the beaten path, east of Lee's Summit on 50 Highway, just past the Blue Springs 7 Highway exit, you'll see a sign that says "Cockrells". Turn there really quick and don't blink or you may pass it. But once found, this historic small town, turned retail culinary compound, will hold you hostage.

When you come to Cockrells, plan on staying for several hours, as it will take you that long, especially on your first visit, to actually see everything Becky offers. Nestled on several acres, Cockrells' vintage village boasts five cottages, each with their own theme. Get ready for an old fashioned experience, where your sales tickets will be hand written, you'll be greeted by a friendly associate and offered a great cup of coffee or tea and experience a place where everyone is truly happy to be there.

Start your village tour in the Main House for gourmet food selections, housewares and cookware, gadgets, cookbooks and so much more. Stroll across the park-like pathways to the Morton House for all of your baking needs, including professional grade bakeware, King Arthur's products, and everything you need (and some you just want!) for your baking passions. Wander off the front porch over to the Fiesta House that offers more Fiestaware than anyone in Kansas City. Available in every color, the exceptional collector pieces will be irresistible. 

For those who love home decor, the Cockrell Cottage is a must-see, and for the gardeners-at-heart the Cockrell Annex, a converted vintage barn, will help you discover your next unique garden accent piece. Cockrells Mercantile is a destination. Don't miss it. Visit their web site at www.cockrellmercantile.com.

Shannon and I were really getting into the "spring" of things. In keeping with the theme of the show, I shared a recipe for BLT Salad, which is so good I made it for dinner that night! It's like a BLT in a bowl, and you know how much I like bacon! Shannon shared his winning techniques for smoking a brisket.

As the spring breezes warmed up the studio, by the end of the show we were ready to break out our warm weather recipes. And then reality set in yesterday when Mother Nature reminded us it is still February, no matter how much we want it to be spring. And this morning, I'm on my way out to shovel 5-inches of SNOW off my driveway so I can go to the shop and bake.

It is Missouri, you know. We have a saying here, "If you don't like the weather, wait a day. It will change." Indeed!

Zimm's Hot Sauce

I admit it! I love hot stuff! I slather hot sauce on everything from eggs to potatoes. (Yesterday my guests, Todd and Janet Zimmer of Zimm's Hot Sauce, gave us a technique for frying bacon in hot sauce. That's what I'm talkin' about!)

At my local breakfast hangout, The Corner Cafe, I sit at the counter and order the same thing every time. The servers don't even offer me a menu anymore when I sit down. They know what I'm going to order. A three-egg omelet with tomato, bacon, hot pepper cheese, a side of salsa and a bottle of their Gunslinger Hot Sauce. (And of course, to keep it healthy, a side of wheat toast!)

A great hot sauce has to have a slow burn. It can't just sizzle your tastebuds right off your tongue. It creeps up on you. First you taste the tang on the back of your tongue, then the heat begins to slowly move up the center and sides of your tongue, then the explosion of flavors release and the burn begins. A great hot sauce will bring you back for more as your tastebuds begin craving the flame.

Todd and Janet arrived at the station with samples of their hot wings and shrimp. The owner of the station, Pete, met them with anticipation. Pete loves Wednesdays when The Food Radio Hosts show up with their culinary concoctions looking for tasters. He's always willing to oblige.

Zimm's Hot Sauce was awesome. Todd Zimmer got his start in the restaurant business in Buffalo, New York, home of the Buffalo Wings, so he knows a thing or two about hot sauce. At first bite, I tasted a sweetness from the molasses, then the heat began its slow burn and the spiciness kicked in. A great combination. Everyone in the studio, from the owner to the engineer, tasted Todd's samples and all agreed, it was "Kicksas"! (That's the name of one of the sauces, the hotter of Buffsas and Kicksas sauces.)

Visit the Zimmers web site at http://www.zimmshotsauce.com/. Great product, made and produced in our great city, Kansas City, where we know a thing or two about sauces.

Snow Day!

Well, it's the blizzard of 2011. I'm snowed in with over 15 inches of snow falling so far. My car is quickly disappearing in the snow drifts, my poor husband looks like a cartoon character shoveling snow in his red cap and gloves that contrast the snow like Rudolph"s red noise! I've got to put some food out for the birds and small animals. How will they find food in all this snow? I feed everything and everyone. Raccoons, deers, birds, chipmunks, neighbors, family...it's an obsession. Food comforts me, so surely it must be good for everyone else! Right?

Snowed in. What does a Chef do when they can't do anything? They cook! I put on a pot of Chicken Soup, baked some Parmesan Biscuits and a Peach Cobbler, and nestled in to ride out the 40 mile an hour winds and look forward to Sunday when it should be above freezing. Get these recipes at my web site http://www.perfect10cookbooks.com/. The Parmesan Biscuits are so easy, using a canned biscuit.

Los Angeles County Fair Blue Ribbon Winner

My latest hunt turned up a very cool First Edition of the Los Angeles County Fair Award-Winning Recipes; Circa 1978.

The pages in this book are yellowed with time but they have no signs of being used while cooking. There are no drip and splatter stains, no dog ears, no handwritten notes or sidebars.

It appears as though someone had this in their collection more as a souvenir than for cooking. (Or perhaps they were just a very organized, clean cook!)

I love the County Fair Winners cookbooks. These books chronicle the family treasured recipes of the era gone by. They are the foods that fed generations of hungry working men returning home to hot suppers after a long day of work, surprised school children with freshly baked treats and the heartwarming smells of home after a long day of studies and made holidays so special with traditional foods that could only be enjoyed at their mother's table.

This book highlights the home baking of 1978 Los Angeles, as the city's best cooks brought their treasured recipes, one by one, to the judging table for a chance at the coveted Blue Ribbon. I can only image the contestant's high anxiety as they discretely eyed the competition's cherished entries, yet with confindence, they proudly presented their best creation.

The Blue Ribbon Winners for that year in the Bread category were:

Clemma Avis Harrison for her 100% Whole Wheat Bread
Clemma Avis Harrison for her Oatmeal Wheat Bread
Dorothie Crowley for her Rye Bread
Dorthie Crowley for her Whole Wheat Rolls
Dorthie Crowley for her 60% Whole Wheat Rolls
Jim Chilton for his Flemish Marble Bread
Jean Henry for her Best Ever Bread
Betty Mancuso for her Russian Black Bread
Mavis A. Swan for her Sourdough Bread
Mrs. Alfred Ohrmund for her Honey Banana Bread
Mrs. Alfred Ohrmund for her Honey Nut Bread
Bunny Amedola for her Carrot-Pineapple Bread
Bunny Amedola for her Onion Turbans

Sharon Fowler for her Light Zucchini Bread

Sylvia Atherton for her Zucchini Bread
Joyce A. Ksiazek for her Pumpkin Bread
Lorraine Bolsten for her Date Nut Bread
Jan Grizel for her Peachy Pecan Bread
Barbara Hartley for her Old Fashioned Apricot Bread


Obviously there were some very good bakers in 1978 as individuals like Clema, Dorothie and Bunny claimed multiple Blue Ribbons.

If you are interested in receiving copies of any of these recipes, email me at recipes@perfect10cookbooks.com. I will be more than happy to share them with you.

Connect with The Recipe Hunter

Don't miss the exciting adventures of The Recipe Hunter. Join Debbie Kraft as she discovers America's secret recipes.

The Food Radio Show

I am now the co-host of The Food Radio Show in Kansas City. My co-host, Darren Smith and I will bring you awesome recipes each week as well as reviews on local and regional family owned business.

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Recipe Hunter Results

My name is Debbie Kraft. They call me the Recipe Hunter. I travel the country seeking America's lost recipes and family secrets and vintage cookbooks. I'm the author of the Perfect 10 Cookbooks, Family Secrets and I want to share the results of my latest hunt with you.

Yesterday I met with family of a woman that was liquidating her estate. I was disappointed that she was not there, as I love to talk with the people to discover their stories and secrets. I am seeking, of course, recipes; heirloom recipes, original family recipes, hand-written ones, and cookbooks.

When I first visit a family, I can tell with one glance into the kitchen whether or not this was a home with a great cook. The telltale signs may include, cannisters of sugar and flour on the counters, pots on the stove, a crock of cooking utensils nearby, a standing mixer or Cuisinart, cooking clutter on top of the refrigerator, spoon rests on the stove, tea towels drapped over a towel bar or stove handle, spice racks, a mat on the floor in front of the sink or stove, and of course, cookbooks. At first blush, I could tell a great cook lived there.

Her name was Dorothy and she loved to cook. Her family brought out 2 large boxes of what appeared to be miscellaneous cooksbooks. As I dug down through the boxes, at the very bottom, I found the treasure.

An large, old album, with yellowed paper that crumbled when it was disturbed. It was stuffed with hundreds of hand-written cooking notes and recipes along with newspaper clippings. The clippings dated back as early as the 1930s and as late as 2009 and were from many different sources; newspapers in Texas and Missouri, product packages, magazines, and copies of favorite recipes from friends and co-workers.

Dorothy loved baking. She especially loved Banana Nut Bread, as I found no less than 15 hand-written recipes for the quick bread. She was also meticulously detailed. She made lists, checked them off, wrote countless notes on recipe measurement conversions and rated each recipe as she made them.

"Good," she wrote on many. "I've tasted better," she noted on a Gingerbread recipe. "Terrible" was denoted next to a Buttermilk Scone recipe. Yes, Dorothy loved to cook, and she was a sister recipe collector.

Among the recipes that I will test for my web site (http://www.perfect10cookbooks.com/) and post under the Retro category are Pecan Pie Cookies and Black Walnut Brownie. Hundreds more recipes will be reviewed carefully and considered, including one of the Banana Nut Bread favorites.

In the second box I discovered the First Edition of the Betty Crocker's 1950 Picture Cookbook. What a popular book it was in its time. Smaller than today's Betty Crocker's Cookbooks but with the familiar red cover. It is amazing to see how so many of our popular food today had their genisis in our early American cookbooks. The old is forever new!