Food column: 'All That and a Bag of Chips' lives up to its name
All That and a Bag of Chips is an interesting name for a newer café that opened in Oct., 2015. It is located on the corner of Cumberland and Fifth streets in Lebanon. "All That" includes many food and beverage choices including potato chips. Patrons can sit in the café for breakfast, lunch, supper or snack. Many varieties of takeout items and bulk items are also available for purchase. It is a great place to stop for a great cup of local Appalachian brand coffee and dessert any time of the day. The café opens Monday through Saturday at 5 a.m., and it closes at 8 p.m. Monday through Thursday and 10 p.m. on Friday and Saturday. It is closed on Sundays.
The café is owned by Doug Maguire. Members of his family are very involved in the business including his wife Dianne and many of their 13 children. Maguire stated “all of my children have been involved in the business in one way or another.” It is truly a Maguire family affair.
Friday is family-oriented, live music night in the café. On select Fridays, he and his wife play the piano and his son plays the cello. Local groups also come to entertain the customers. According to Maguire, “families can just come and enjoy different types of music from 8 to 10 p.m.”
A very important part of the café is the huge variety of baked goods including pastries, breads, cookies, cheesecakes, scones, muffins, cakes and much more. Judy Martin is in charge of the bakery and catering/events part of the business. She is an experienced cook and baker.
“I started cooking when I got married and my husband gave me a cookbook,” Martin said, adding that she taught herself to cook and bake. “Baking is my favorite.”
Martin catered out of her home for more than 20 years. She also cooked and baked for local establishments.
One of Martins’ favorite items to bake are the many flavors of cheesecakes. Peanut butter, crème de menthe, chocolate ganache or plain are some of the available choices. Cupcakes of all flavors are another item she enjoys to bake. A recipe for Peanut Butter Cupcakes and Sour Cream Chocolate Chip Muffins were shared for readers to make at home. Martin also shared a recipe for Pumpkin Bars.
Martin stated she does not use many nuts or soy in the baked goods due to allergies. The homemade yeast breads are made with honey instead of sugar. Customers can choose from wheat, white, multi-grain or rye bread for toast or sandwiches. Breads can also be purchased by the loaf to take home.
There is a large variety of sweets and breads in the showcase. The servings are generous, and the prices are reasonable, making it easy to buy a few and share.
For more information, call 717-644-9143 or check out their Facebook page.
Pumpkin Bars
Ingredients:
4 eggs
1 and two-thirds cup sugar
1 cup oil
15 ounces pumpkin
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
Directions:
In large bowl mix together pumpkin, eggs, sugar and oil. Add flour, cinnamon, baking powder, baking soda, and salt and mix well.
Pour into greased 15 by 10 inch pan.
Bake at 350 degrees for approximately 18 minutes.
Cool and top with icing
Icing
4 ounces cream cheese
1 teaspoon vanilla
2 cups powdered sugar
2 tablespoons milk
One-fourth cup softened butter
Directions:
Beat well till fluffy. Spread over pumpkin bars.
Sour Cream Chocolate Chip Muffins
Ingredients:
1 and one-half cups flour
Two-thirds cup sugar
Three-fourths teaspoon baking soda
Three-fourths teaspoon baking powder
One-fourth teaspoon salt
1 egg
1 cup sour cream
5 tablespoons melted butter
1 teaspoon vanilla
Three-fourths cup mini chocolate chips
Directions:
Combine dry ingredients in large mixing bowl. Add egg, sour cream, melted butter and vanilla. Stir until ingredients are blended. Fold in chocolate chips.
Fill greased muffin tins (or use paper liners) three-fourths full.
Bake at 350 degrees for 15 to 18 minutes until firm and golden brown.
Makes one dozen muffins
Peanut Butter Cupcakes
Ingredients:
Half-cup peanut butter
Fourth-cup soft butter
Three-fourths cup sugar
2 eggs
1 one-half cups flour
2 teaspoons baking powder
One-fourth teaspoon salt
Three-fourths cup milk
Directions:
Cream together peanut butter and butter, add eggs and blend well. Add flour, baking powder, and salt alternately with milk.
Fill cupcake tin with liners two-thirds full. Bake at 350 degrees for approximately 18 minutes.