Cooking with Susie Q – week of June 7, 2017

7 years ago

It has been a damp spring, that being agreed upon, we’ve had a couple of nice days where we have tried to enjoy the outdoors.  Eww!  The bugs are quite bad.  Mostly blackflies and mosquitoes.  A friend sent in  a recipe for a yard bug repellent.  She claims it came from a broadcast of Paul Harvey’s years ago.  I’ve made some and am waiting for it to stop raining for a couple of days to try it.

Mosquito repellent

1 big bottle of cheap (blue) mouthwash, store brand is fine

3 cups of Epsom Salts

3 stale 12 oz beers (any kind)

Directions: Combine the three ingredients in a spray bottle, stirring until the salts are dissolved, stirring frequently, and spray liberally around the patio, deck, swimming pool or any other areas you sit outside.

Don’t be concerned about the mixture getting on you, it’s natural and safe. This works like a charm and lasts about two months before needing to be re-treated.

I got another recipe from a friend.  I love sticky buns, and Raspberries are one of my favorite berries.  I wanted to try this as it was written; however, I think it would be equally as good with berries available fresh.  Have a great week!

Sticky buns baked and enjoyed.  Excellent.  I used cream cheese instead of mascarpone because that was what I had on hand.

Raspberry Sticky Buns

2 loaves frozen white bread dough, thawed or homemade bread dough

10 ounce bag frozen raspberries, not thawed

8 ounce cream cheese or mascarpone cheese, at room temperature

6 tablespoons sugar, divided

Zest of 2 lemons, divided

1 tablespoon cornstarch

1 teaspoon vanilla extract

1 pinch salt

1 cup powdered sugar

1/4 cup heavy cream

Directions: Place the frozen loaves in the fridge and let them thaw overnight. In the morning, set them on a plate, cover with plastic wrap and let them rise for 2-3 hours. When ready to start, press the loaves together (if not already fused together) and roll the dough out on a well-floured work surface, into a 12-by-24 inch rectangle. In a small bowl, mix together the cream cheese, zest of one lemon, 3 Tb. sugar, and vanilla.

In a separate bowl, mix together the frozen raspberries, remaining 3 Tb. sugar, cornstarch, and pinch of salt. Smear the cream cheese mixture over the dough, leaving a 1 inch border on the long ends. Then sprinkle the raspberry mixture over the top. Starting on one long end, roll the dough into a log. Then use a serrated knife to cut the log into 15 equal rolls.

Place the rolls in a parchment paper lined 9-by-13 inch baking dish and allow them to rise for 30-45 minutes. Preheat the oven to 400 degrees F. Bake for 30-35 minutes until the tops are golden. Allow the rolls to cool for 5 minutes in the pan, then lift them out by the edges of the parchment paper. Whisk together the powdered sugar, remaining lemon zest, and heavy cream. Drizzle or brush the glaze over the tops of the sticky buns. Enjoy!

Strawberries will be ready in a few weeks.  I plan on making some strawberry rhubarb jam.  What are your favorite strawberry recipes?  Won’t you share some with us?

I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years? Can I help you find it? Do you have any recipes that are special to you that you could share with us? Please contact me at or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.