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Cook's Corner

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Tidbits
I still want to learn…
A. How to make cheese. Yes! I still want to learn how to make cheese.
I can’t wait to…
A. Eat tomatoes? No, um, right now, at this time of the year, I can’t wait for my stuff in the garden to ripen.
Diana Parker | The Journal Gazette
Summer Moser, co-owner of Joanna’s Dealicious Treats in Kendallville, helps make items such as strawberry pie.

Coffee shop owner helps bake up treats

– Summer Moser of Topeka is a 28-year-old mother of two who co-owns and helps run Joanna’s Dealicious Treats, a coffee shop and bookstore in downtown Kendallville.

“Joanna’s has been opened six years. I’ve been here a year. I had a bookstore just down the street and then we combine it. My two brothers and my sister and I formed a corporation but you’ll find me here. We had a partner here that was named Joanna. She did all the baking and when we took it over we kept the name. It’s a nice mix – coffee shop and bookstore.”

While Moser and her husband, Tyler, wait for the birth of their third child in about five weeks, she can be found in the kitchen helping other employees bake cookies, pies, muffins and coffee cakes for the shop.

“Chocolate chip cookies are always popular. Coffee cake is popular, too. Typically, whatever fruit is in season, we’ll make. Like strawberry pie and muffins,” she says. “We make pumpkin chip muffins year-round. They’re my favorite. I love them. I love them so much that I don’t memorize the recipe or I would go home and make them. That would be bad. That’s Joanna’s recipe, too. And white chocolate blueberry cookies. They are delightful. And Joanna introduced those to me. And for that I will always be grateful. My hips won’t, but they’re just delightful.”

The recipes most used at the coffee shop come from Moser as well as the business’ namesake and her sister, Haley Arnold.

“We gather recipes from around. We got a pumpkin cookie recipe from an employee’s mother. It’s amazing,” she states.

Surrounded by all the baked items, one may wonder if raising her son, Lex, 6, and daughter, Lilly, 5, and running a business is what keeps her from gaining weight.

She replies, “I like to run. It’s a love-hate relationship. It keeps me thin. I run because I like to eat.”

Q. What’s your favorite cookbook?

A. Baking? I like your classics like Betty Crocker, and King Arthur Flour came out with a cookbook. Ree Drummond, “The Pioneer Woman,” she’s got a Texas sheet cake that’s just fabulous and apple dumplings that you make with Mountain Dew.

Q. What do you do to keep meals healthy?

A. In the summer it’s very easy. I’m big into organic gardening and keeping the chemical stuff away. We always try to have a vegetable or fruit. My daughter would rather eat fruit or vegetables over a dessert.

Q. What’s your favorite vegetable?

A. It’s tomatoes all the way. It’s staggering how many tomatoes my kids and I can put away. But green beans and sweet corn, I can eat my weight in. I love to garden. Those are my favorites.

Q. What’s something people would not find in your refrigerator?

A. (Moser crosses her fingers) Hopefully, mold. I never have buttermilk or cream cheese. I always need it but I never have it. I don’t know why I don’t buy it in bulk. I’ll have 14 pounds of butter but no cream cheese

Q. If you were stuck on an island, what’s one food you would have to have?

A. Possibly pizza. I could eat pizza every day. I love pizza. Right now, because I’m pregnant, grape juice. I swear this baby will come out purple.

Strawberry Pie

1 1/2 cups water

1 1/2 cups sugar

1 tablespoon corn syrup

3 1/2 tablespoons cornstarch

3 tablespoons raspberry gelatin

1 1/2 to 2 quarts strawberries, sliced

1 (9 or 10-inch) baked pie shell

Whipped cream, if desired

In saucepan, boil water, sugar, corn syrup and cornstarch together until clear. Remove from heat and add gelatin; cool completely. Add sliced strawberries. Pour into pie crust. Top with homemade whipped cream, if desired. Makes 6 to 8 servings.

Blueberry Pie

4 cups blueberries

1 cup water

1 cup sugar

1/4 teaspoon salt

3 tablespoons cornstarch

2 teaspoons lemon juice

1 (9 or 10-inch) baked pie shell

Take 2 cups berries, 1/2 cup sugar, 1 cup water and salt. Boil 5 minutes. Mix 1/2 cup sugar with cornstarch. Cook until thick. Add lemon juice and cool completely. Stir in remaining blueberries and pour into pie crust. Makes 6 to 8 servings.

Peach Pie

Pie crust:

1 1/2 cups flour

1 1/2 teaspoons sugar

1/2 cup oil

2 tablespoons milk

Filling:

6 peaches, sliced

3 heaping tablespoons flour

1 cup sugar

1 teaspoon cinnamon

1 scant cup whipping cream

Topping:

1/2 cup brown sugar

1/2 cup flour

1/2 stick butter, chopped

Mix together ingredients for the crust in a 10-inch pie pan and press into pie pan. Add sliced peaches to crust. In a separate bowl, mix flour, sugar and cinnamon; sprinkle on filling. Pour whipping cream on top. Mix together ingredients for topping and sprinkle on top. Bake in a 450-degree oven for 10 minutes; reduce heat to 350 degrees and bake for an additional 50 minutes or a little longer. Makes 6 to 8 servings.

Cook’s Corner is a weekly feature. If you know of someone to be profiled, write to Cook’s Corner, The Journal Gazette, P.O. Box 88, Fort Wayne, IN 46801-0088; fax 461-8648 or email dparker@jg.net.

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