September 2018 | The Dunmorean

Dunmore native Tony Amico will release a new book this month titled Painting Life With Words of Encouragement.

In his debut work, Amico takes the reader on a thought-provoking journey with his musings on self-discovery and the meaning of life. He invites you to follow along as he delves into his inner-turmoil on the darkest of days, and then pulls you into a place of hope and inspiration as he colors your world with words of encouragement.

“I hope to use the book as a vehicle to reach out to others. Focusing primarily on those who have contemplated suicide and those who have been affected by a tragic death of a loved one,” Amico says.

“I’m not a therapist and have nothing but my gift, instinct and experience to use to a positive end. ”

Print copies of Painting Life With Words of Encouragement will available for purchase online starting September 17.

Books will also be made available at a book signing being planned for later this month. Details for the signing will be posted to Tony Amico’s Facebook page and website — tonyamicoauthor.com

Amico was born and raised in Dunmore. He now resides in the neighboring borough of Throop with his wife, Valerie, and their Great Dane, Angel.

By Cheryl Radkiewicz

Due to the sunny, hot and rainy summer we’ve just experienced, berries are still plenty.

There’s nothing like fresh berries, whether it be blueberries, raspberries, blackberries or strawberries. They seem to brighten up any meal, whether they’re added to salads, served just-picked, or highlight a dessert.

If you’re ever fortunate enough to travel to Maine — one of my favorite places on Earth — their wild blueberries are absolutely wonderful. Here are some quick ways to use the berries before the season passes:

Blueberry Pouffe Breakfast:

Nonstick cooking spray
3 large eggs, separated
1/2 cup sour cream
1/3 cup milk
1 tsp. grated orange peel
1/2 tsp. nutmeg
1/4 tsp. salt, divided
1 cup flour, sifted
1 cup fresh blueberries

Preheat oven to 375. Spray a 1 1/2 quart souffle dish with nonstick cooking spray. In large bowl, combine egg yolks, sour cream, milk, orange peel, nutmeg and 1/8 tsp. salt. Stir in flour. In separate bowl with electric mixer, beat egg whites and remaining salt until they form stiff peaks. Fold egg whites into yolk mixture.

Gently fold in blueberries. Pour mixture into souffle dish. Bake 45 minutes or until puffed and browned and knife inserted in the center comes out clean. Serves 6. Serve with maple syrup and sausage links.

***

Blueberry Crisp:

3/4 cup all-purpose flour
1/2 cup sugar
1/2 tsp. cinnamon
1 1/4 sticks butter, chilled
5 cups fresh blueberries, washed and stems removed

Preheat oven to 375. In large bowl, combine flour, sugar and cinnamon. Cut in butter until crumbly. Pour blueberries into a buttered 2 quart baking dish.

Sprinkle crumbled mixture over blueberries and bake 20 minutes. Serves 6. Serve warm with vanilla ice cream.

***

Breakfast Blueberry Lemon Bread:

Topping:
1/2 cup sugar
1/3 cup all-purpose flour
bread 4 Tbsp. butter, softened
1 tsp. freshly grated lemon zest
1/2 tsp. cinnamon

Bread:
4 Tbsp. butter, softened
3/4 cup sugar
1 large egg
1/2 cup milk
2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
2 cups fresh blueberries
Freshly grated zest of 3 lemons (1 Tbsp.)

Preheat oven to 375. In small bowl, mix topping ingredients until crumbly. Set aside. In medium bowl, cream together butter and sugar. Add egg and milk, blending until smooth. In separate bowl, combine flour, baking powder, and salt.

Add to butter mixture, stirring until blended. Fold in blueberries and lemon zest, then pour into a greased (or sprayed) 9x5x3″ loaf pan. Sprinkle with topping mixture and bake 50 minutes or until topping is deep golden brown and has formed a thick crust. Cool 5 minutes, then remove from pan.

Transfer to wire rack and cool completely. Makes 1 loaf.

***

Moody’s Diner is a mainstay in Maine and known for its down-home dishes. Here is one of its top desserts:

Moody’s Four Berry Pie:

Berries 1 cup strawberries
1 cup blackberries
1 cup blueberries
1 cup raspberries
2-9″ refrigerated pie crusts
1 cup sugar
2 Tbsp. tapioca
Pinch of salt
1/2 tsp. cinnamon
Butter

Preheat oven to 350 degrees. Lightly moisten the rim of one pie shell. Place berries into the shell. In small bowl, mix together the sugar, tapioca, salt and cinnamon and pour it over the berries. Dot the top with pats of butter. Drape the other pastry over the filling, pressing the top and bottom pastries together along the edge.

Trim the pastry flush with the edge of the pan. Using the back of a fork, press the times along the edge to seal the pastry. Bake for 1 hour until the top is golden. Serves 6.

NOTE: When I make this, I am very generous with the pats of butter and if I don’t have tapioca in the house, I use flour. This is so good, it doesn’t need ice cream!

***

Maine Blueberry Cake:

Nonstick cooking spray
1/2 cup (1 stick) butter
1 1/4 cups sugar, divided
1 large egg
2 cups flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
2 cups blueberries
Juice and grated peel of 1 lemon

Preheat oven to 350. Spray and 8×12″ baking dish with nonstick cooking spray. Cream butter and 1/2 cup of the sugar. Add egg and beat. In separate bowl, mix flour, baking powder and salt. Add dry ingredients to the creamed butter, alternating with the milk. Fold in the blueberries. Bake for 40-50 minutes.

To make topping: Mix juice and grated peel of lemon with remaining 3/4 cup sugar. Spread on hot cake and bake an additional 5 minutes. Cool and serve.

***

Fresh Berries with Brandied Cream:

Blueberries or a combination of other fresh berries
2 cups heavy cream
2 Tbsp. powdered sugar
1/2 tsp. vanilla extract
5 Tbsp. brandy