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Todd Madison

April 28, 2017

Poetic License

BACH 3 - does this mean that somewhere in Ohio is Bach 1 and Bach 2? The Icon spotted this plate on a slate-colored Chevy Cruze in Ada. And, it's on a Bald Eagle special plate. Anyone who can tell us about the plate's meaning, please let us know at: info@adaicon.com

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Iconoclast Bakery

Iconic Bakery: You've tasted carrot cake; why not carrot pie?

Goes well with coffee and the NY Times Sunday Book Review section

Looking for something different, carrot custard pie jumped out of the book of pie recipes and stared me in the face.

I was too curious to turn the page. So, knowing there was a very large carrot in the ‘frig, I sort of followed the recipe, and am happy to present the Icon Carrot Pie.

Here’s what you need:

Iconoclast bakery: Warm a cold winter night with Icon Monopoly Clam Chowder

Our version has a sort-of Super Bowl tie-in

One thing I love about a seaside vacation is seafood.

So, here it is winter in Ohio – no sea in sight. What’s a guy to do?

Here’s my answer:  Create Icon Monopoly Clam Chowder.

It’s so easy that after creating it, I wondered why it took me so long to realize that I don’t need the seacoast to enjoy it.

The only decision need prior to creating your own Icon chowder is – which version, Manhattan (with tomatoes) or New England (no tomatoes).

In honor of the approaching Super Bowl, I chose New England. Here's what you need:

Try our "You-can-make-it-faster-than-ordering-it-to-go Icon sweet and sour shrimp"

Plus, you don't have to tip anyone

Why order out when you can make it yourself?

Have you ever craved sweet and sour shrimp so much that you decided to try creating it from scratch?

Be prepared for a pleasant surprise. We did. It worked.

It worked so well we made it again. Like most surprises, it’s easier to create than you think. The second time is even easier.

In fact, our recipe, from start to sit down, goes faster than ordering and waiting for the delivery. And you don’t have to tip.

Here goes:

Go ahead and bring home a bag of cranberries

Try the Icon Cranberry Faux Apple Pie

As a sometimes impulse shopper, cranberries call me from their seasonal spot on the grocery shelf usually in mid-December. This year I answered the call.

But, because cranberries grow up in a bog you don’t just pop them into your mouth like candy or popcorn. They apparently need to be baked to eliminate the bog effect.

And unless you act decisively, the bag of berries ends up in the back of the ‘frig until Easter.

Not this year.

Visions of a cranberry-based pie danced in my head as I held the two-cup bag of Michigan bog boys.

The 7 O'clock Icon over-ripe pear-apple pie

A pie can't distinguish between over-ripe fruit and ripe fruit

The Iconoclast baker saw that pears were on sale over the weekend.  The price was right because the pears were pretty darn soft.

However, knowing that a pie can’t distinguish between over-ripe and ripe fruit, four large, over-ripe, red pears went to the Icon kitchen.

To make things interesting we also bought 2 large apples that weren’t too soft or too stiff.

Here’s what happened next.

• Peel four large pears and slice into small chunks
• Peel two large apples and slice into small chunks
Mix the slices

In a separate bowl add:

Bluffton Relay for Hope pie auction raises $1,877 - here's the top three recipes

Three fantastic pie recipes

This year's Bluffton Relay for Hope pie auction set a record with 28 pies sold for a total of $1,877, according to Esther Spaeth.

Kathy Miles’ cherry pie won first place, Jamey Miles (son of Kathy and James) was second with a caramel pie. Brent Warren was third with old-fashioned all American apple pie. All three are from Jenera. 

Judges were Jeff Stratton and Matthew Gillett. The auctioneer was Dave Warren.

First Place Winner
Kathy Miles’ Cherry Pie
Double crust pie dough

Icon's rhubarb pie aged 1 year in the freezer

Try cleaning out your freezer. You never know what you’ll find. I did. I found a bag of rhubarb cut from last summer (2015 vintage).

It was encased in a global-formed block of ice and looked pretty shameful.

But, you know the saying, pour on some sugar – just a little – and suddenly you have the ingredients for a pie.

Recalling that quote, I went to work. This meant halting my house-cleaning job. Instead I put on my baking cap. Here’s what happened next.

I nuked the block of ice for 60 second and found the cut rhubarb. Gave it another 30 or so, and the rhubarb begged to become a pie.

Introducing the No Accessory Crunchy Icon Oatmeal Cookie

You know, and I know, there are as many oatmeal cookie recipes in the world today as there are fields of oats.
 
As for me, I like a crunchy oatmeal cookie with no accessories – including raisins, chocolate chips, walnuts or whatever you might add.
 
Thanks to the Better Homes and Gardens New Cookbook, I found a no-frills oatmeal. And, with a couple of my own twists, created the No Accessory Crunchy Icon Oatmeal Cookie.
 
The original recipe says you’ll end with 54 cookies. Since I like large cookies, my alterations ended with 24 cookies.
 

Iconoclast Bakery: How about having "the world's best chicken" for dinner

The World's Best Chicken
From "Kitchen Classics Cookbook," Bluffton Child Development Center, 2013
Recipe provided by Kristen Howard, mother of Lily and William

4 boneless skinless chicken breasts
1/2 c Dijon mustard
1/4 c maple syrup
1 Tbsp red wine vinegar
Salt and pepper
Rosemary

Preheat oven to 425 degrees. In a small bowl mix mustard, syrup and vinegar. Place chicken breast into 9 by 13 inch baking dish.

Season with salt and pepper. Pour mustard mixture over chicken, covering each piece. Bake for 30-40 minutes. Season with choppd rosemary.

Iconic Bakery: No Christmas cookie plate is complete without these

For Icon viewers getting ready to bake for the holidays, you can't have a cookie plate without meringue kisses.

There's probably more recipes for this cookie than any other in Ohio. Here's one we picked from the Ada Sesquicentennial Cookbook, from 2002. This recipe is provided by Ruth Brown.

Ruth Brown's Meringue Kisses

4 egg whites
1 1/2 cup sugar
1/8 teaspoon salt
Vanilla
Nuts

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