Until I move to my heavenly home, I have probably made my last move. I am now living at Pleasant Valley Manor Assisted Living, with my best childhood friend Betty Green and her sister, Margie Ryan. What a blessing to have them there! I am happy to be cared for in this way and they are the icing on the cake! What a place!
The next thing besides my best friend that drew my attention was the food. It is delicious and well-prepared; the whole workforce is more than just friendly, helpful and considerate. It is immaculately clean and comfortable. Check it out before making any lifetime decisions.
Here is a small example of the cook’s expertise, but she has the reins on the menu. Best chocolate cookie I ever ate; in fact, the only one I ever liked.
Thanks, Sandra.
Sandra Wilson
Sandra has worked for Pleasant Valley Manor for all of 20 years. She says, “I am the cook. I am married, have two children and seven grandchildren. I love my job! I made these for dessert one day recently and You’vah asked for the recipe. Thanks.”
1/4 cup margarine, softened
2 cups sugar
1/2 cup cocoa
1/2 cup evaporated milk
1 cup peanut butter, optional
1 teaspoon vanilla
3 cups quick oats
Over medium heat, cook margarine, sugar, cocoa and milk until boiling. Boil for 30 seconds. Add peanut butter, vanilla and oats and stir to combine.
Drop by teaspoonfuls onto wax paper-lined cookie sheet.
Seems the sure way to get acquainted here is at a meal. My tablemates recently are Donna, Helen, Julia, Margie and Betty. Of course, I have known Betty Green and Margie Ryan (Talley) all my life; grew up “across the field” neighbors. Small world!
While discussing family and neighbors, which the Yorks were, I forgot an important point (may I boast a little?) Heather is a Vice President on the Cox Health board.
The following two recipes were given to me by Angela Roby, supervisor of the manor kitchen since 2020. She has worked in all the kitchen departments, and still does.
She takes care of everyone’s dietary needs along with the manor’s awesome staff. She goes above and beyond to prepare all the varied diets of her clientele. I have a problem swallowing, so she grinds my food. Recently, she served us sweet and sour chicken; her sauce is far tastier than commercial. Also, the cake for dessert was very moist and tasty.
Thanks, Angela, for your dedication and expertise.
Angela Roby
Serves 50
1 1/4 cup sugar
1/4 cup corn starch
1 cup vinegar
2 1/2 cups water
1/4 cup soy sauce
3/4 cup catsup
Stir sugar and cornstarch, then add vinegar, soy sauce and catsup.
Mix well. Add water. Bring to a boil, stirring continuously, until sauce is thickened and hot.
Let cool before serving.
Angela Roby
Serves 12
Cake batter:
1 box super moist yellow cake mix
1/2 cup vegetable oil
4 eggs
1/2 cup sour cream
3/4 cup canned pumpkin (not pumpkin pie mix)
2 1/2 teaspoons pumpkin pie spice
3/4 cups brown sugar
1/2 cup chopped walnuts
Glaze:
1 cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla
Heat oven to 350 degrees. Grease the bottom and sides of a 13x9 inch baking pan.
Place cake mix, oil, eggs, sour cream, pumpkin and pumpkin pie spice into large bowl. Beat with an electric mixer on medium speed about 2 minutes until ingredients are just incorporated. Measure out 2 cups of batter and place the batter onto the bottom of the prepared pan.
In a small bowl, combine walnuts and brown sugar and toss together. Sprinkle evenly over the cake batter in the pan. Spoon remaining batter evenly over the filing. Using a spatula, carefully spread batter over filling to the edges of the pan.
Place in oven and bake about 35 to 40 minutes or until toothpick inserted comes out clean. Remove the pan to a cooling rack.
