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Ripley’s Filutze lets honey shine in her recipes

April 14, 2016
By Beverly Kehe-Rowland (editorial@westfieldrepublican.com) , Westfield Republican

Ada Filutze grew up in California where her father was one of the contractors for Disneyland. "He built '20,000 Leagues Under the Sea' and I rode on rides at Disney before it opened. My dad even worked for Red Skelton at his home," Filutze said.

She left the West Coast lifestyle after she met and married her husband, Jim, moved to Ripley and has embraced the slower pace of Western New York ever since. She has loved to cook her entire adult life, but now uses honey in many recipes as the man she married has been a beekeeper since 1978.

"That man knows everything about bees," she says. "This has been a good winter, so we should have lots of honey. People will put their names on a waiting list and some stock up before winter." She adds that he has an industrial extractor that spins the honey from the honeycomb. "I eat honey every day and haven't had a cold in seven years. Pasteurized honey does not have the same benefits. Jim eats honeycomb daily and is never sick."

Article Photos

Photos by Beverly-Kehe Rowland
Ada Filutze uses honey in as much of her baking as possible. The vase is painted in the One-Stroke Method she taught herself while recovering from an accident.

"My mother cooked three meals (per day) for six kids. I watched her, but she never taught me (to cook). My first job was cooking in a burger place," she says. "I have always worked two jobs and have had several cooking jobs. In 1973 I was the head cook of a large nursing home. The owner was a good teacher and she taught me a lot. I was hired as a pantry chef at Red Lion Inn, where Gary Beaumont was head chef. This is where I got my formal training and love for very good food like beef Wellington."

"I was head cook for my kids' Christian school and have owned a restaurant in Oregon. It was a '50s diner with a dance floor. It was my dream and (I think) if the door opens, you should go through it."

After she was injured in an elevator accident she started a candy business and at the same time she started painting. She taught herself to do "One Stroke Painting" by Donna Dewberry from reading her books and watching her on television.

"I must have painted 1,000 leaves to learn how to do it. I started an eBay business and sold at the farmers market in Westfield for seven years and taught painting lessons at the Ripley Library for several years."

She was a beauty operator most of her life. Reading Christian books is one of her passions. She reads at least two books each week.

"I like to share them if they've really touched me, like 'Heaven-Close Encounters of the God Kind' by Jesse Duplantis."

All of today's recipes were developed by Mrs. Filutze and contain honey.

"I will be driving down the road and think of an idea for a recipe. I woke up one morning and thought up the cheese Danish recipe."

She no longer eats sugar, because of allergic reactions.

"If I crave something baked, I have to convert it to sugar-free. I lost 20 pounds after giving up sugar, had energy and felt fantastic. My husband started eating my sugar-free baking and feels much better, too."

The Honey-Peanut Butter Cookies have both honey and sugar in them and are a delicious, soft version of the crunchy peanut butter cookie that most people make. She once gave samples of Heavenly Chocolate Cake at Westfield Farmers Market, where a lady told her she was a judge at the county fair and suggested she enter the cake telling her she would win first prize, which she has never done.

Along with wildflower and goldenrod honey and honeycomb, Mrs. Filutze sells the beeswax hand cream, honey-chocolate exfoliating cream and beeswax lip balm she makes with her husband's product, as well as her paintings. They live at 6012 Route 76, Ripley. Honey can also be purchased at Boston Bean Cafe, 12 S. Lake St., North East, Pa.

Here are some of her recipes:

Apple Tart

2 apples

1 sheet puff pastry

1/4 c melted butter

1/3 c honey

Cinnamon

Splenda

Cut apples in half; remove seeds. Cut each half into thin slices. Roll out pastry. Combine honey with melted butter. Brush pastry with honey mixture. Place sliced apples in rows covering pastry. Combine equal parts of cinnamon and Splenda; sprinkle over apple slices. Bake in 375 degree oven for approximately 45 minutes.

Honey-Peanut Butter Cookies

1/2 c shortening

1 c crunchy peanut butter

1 c honey

2 eggs, beaten

3 c flour

1 c sugar

1 1/2 tsp soda

1 tsp baking powder

1/2 tsp salt

Mix first 3 ingredients. Then add eggs. Combine the rest of ingredients and mix well. Roll into 1-1 1/2" balls. Roll in sugar for dusting. Place balls on ungreased cookie sheet. Bake at 350 degrees for 10 minutes.

Cheese Danish

1 sheet puff pastry

3 oz cream cheese, room temperature

1/2 tsp vanilla

1/3 c Splenda

2 T milk

2 T sugar-free jam

Egg whites

Cinnamon

Roll pastry out on cookie sheet that has been lined with parchment paper. Combine cream cheese, vanilla, Splenda and milk. Spread the cream cheese mixture over middle panel of pastry. Then spread jam over this. Brush the two outside flaps egg whites. Make cuts from outside edge of pastry toward center. Fold over sides to cover cream cheese, overlapping as you go. Brush with egg whites. Lightly sprinkle equal parts cinnamon and Splenda over all. Bake at 375 degrees for 35 minutes or until golden brown.

All-Purpose Sauce

Mix equal parts honey and mustard. May add horseradish. You can change the flavor by changing the type of mustard used. Very good on a pork shoulder, chicken or for dipping sauce for chicken nuggets.

Bread Pudding

1 1/2 c diced apples

1 2/3 cups milk

3 eggs

1/3 c honey

1 tsp vanilla

4 slices bread

1/2 tsp cinnamon

1/4 tsp allspice

1/2 c raisins

Cut bread into bite-size squares. Mix with rest of ingredients. Put in greased baking pan. Place in larger pan that contains a few inches of hot water, but not so much that water comes into pan with bread mixture. Bake at 350 degrees until golden and tests done with a toothpick.

Zucchini Bread

3 eggs

1/2 c sugar

1/2 c honey

1 c vegetable oil

1 T vanilla

3 c grated zucchini

2 c flour

1 T cinnamon

2 tsp soda

1 tsp salt

1/2 tsp baking powder

1 c chopped nuts

1 c raisins

Combine eggs, sugar, honey, oil and vanilla in bowl. Beat until thick and lemon colored. Combine dry ingredients. Stir zucchini and flour into wet ingredients. Fold in nuts and raisins. Pour into 2 greased and floured bread pans. Bake in 350 degree oven for 1 hour. Cool in pans for 10 minutes.

Honey Chunky

Chocolate Cookies

1 pkg chocolate cake mix

2 eggs

1 stick butter, room temperature

1/2 c honey

1 tsp vanilla

2 T brewed coffee

1 c chocolate chips

3/4 c chopped nuts

Combine first 6 ingredients. Stir in chocolate chips and nuts. Drop by teaspoon onto greased cookie sheet. Bake in 375 degree oven for 10 minutes. Cool before removing from cookie sheet.

Banana Nut Loaf

2 1/2 c flour

1 c sugar

1 1/4 tsp baking powder

1 1/4 tsp soda

1 tsp salt

1/2 tsp cinnamon

1/2 c honey

2/3 c oil

1 tsp vanilla

1/3 c milk

1 tsp vinegar

3 eggs

3 large bananas, mashed

2/3 c nuts, chopped

Mix dry ingredients in medium bowl. Mix wet ingredients in large bowl. Combine dry ingredients with wet ingredients alternately with mashed bananas. Bake in greased loaf pan in 350 degree oven for 50-60 minutes.

Honey Pork Chops

Pork chops

3 T honey

1/2 c water

1/4 c soy sauce

1 small onion, chopped

1/4 tsp ground ginger

1/8 tsp pepper

Brown pork chops in skillet. Put into greased baking dish. Combine other ingredients. Pour over meat. Bake in 350 degree oven for 1 hour or until internal temperature reaches 160 degrees.

Carrot Cake

1 1/2 c oil

1 c honey

1 c sugar

3 eggs

1 c crushed pineapple, drained

2 c grated carrots

2 1/2 c flour

1 tsp soda

1/2 tsp salt

1 tsp cinnamon

1 tsp vanilla

1 c chopped nuts

Combine oil, honey, sugar and eggs. Mix well. Add pineapple and carrots. Sift together dry ingredients. Combine with first mixture. Add vanilla and nuts. Bake in greased 9" x 13" or 10" x 14" pan at 350 degrees for 45 minutes. Frost when cool with Cream Cheese Frosting, recipe follows.

Cream Cheese Frosting

1 1/3 cup powdered sugar

1 stick butter, softened

1-3 oz pkg cream cheese, softened

1 tsp vanilla

Combine all ingredients. Spread on cool cake. Cake and frosting freeze well.

Heavenly Chocolate Cake

1 3/4 c flour

1/4 c cocoa

1 1/2 tsp baking powder

1 1/2 tsp soda

1/2 tsp salt

1/2 c sugar

1/2 c honey

1 1/4 c buttermilk

1/4 c oil

2 large eggs, lightly beaten

2 tsp vanilla extract

1/2 c strong black coffee

Preheat oven to 350 degrees. Grease 10-cup Bundt pan with non-stick cooking spray. Set aside. Combine dry ingredients in a large bowl. Combine wet ingredients in medium bowl. Add the wet ingredients to the dry and beat until smooth. Pour batter into prepared pan or a greased 9" x 13" pan. Bake 25-30 minutes or until it tests done. Let cool in Bundt pan 10 minutes. Turn out onto plate.

 
 
 

 

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