MY FAVORITE RECIPES: Meet Clancy Pool

Clancy Pool with library visitors, from left, Darby Watt, Eli Cook, Libby Webb, Emma Loomis, Celeste Larson, Yiamat Sadera and Bristol Willson.

Clancy Pool began working in the St. John Library in 1992.

She originally applied for the position in order to share her love of reading and have a warm or cool place to wait for her children to finish their sports and other school activities.

Since that time she has seen it grow from a small storefront to a significant presence in a new town office and library building.

She said she appreciates the community support and involvement in the library.

St. John is the only town in the Whitman County Rural Library District to build its library through a town bond issue.

Clancy works to tailor library offerings to cover a variety of interests.

Their patrons include people of all ages.

In 2016, the branch held 167 programs with a total attendance of 2,998.

Library hours are Mondays and Fridays, 10 a.m.

to 1 p.m.

and 2 to 5 p.m.

and Wednesdays 3 to 7 p.m.

Clancy’s volunteer work includes serving as board member and treasurer for a national Association for Small and Rural Libraries.

She considers this to be a way to give back to a profession that has meant so much to her.

She has received several awards for her work including being named the 2014 “Paralibrarian of the Year” by the Library Journal, a 100-year-old publication that serves the library profession.

She also received the Merit Award for Outstanding Performance from the Washington Library Association in 2009.

In addition to her work with the St. John Library, Clancy served as branch coordinator for all 13 branches of the Whitman County Library for 16 years.

Clancy grew up in Spokane and came to St. John in 1974 when she married Dennis Pool, Lamont area farmer.

Together they raised two children.

Mr. Pool is now deceased.

She now has three grandsons.

When not working at the library, Clancy likes to spend time with her children and grandsons, garden, bake and volunteer in her community.

Recipes Dutch apple pie Topping – can be made in quantities and saved in the refrigerator 1 cup flour ½ cup sugar 1 stick butter – cold Dash each – salt, cinnamon, nutmeg Blend with pastry blender or butter knives Filling Mix together ¾ cup sugar 4 TBSP flour 1 tsp cinnamon ½ tsp salt 4 cups sliced Granny Smith apples 1 TBSP lemon juice Sprinkle lemon juice over apples then stir in flour mixture.

Pour into nine inch unbaked pie shell Sprinkle with topping Bake at 370 degrees F until filling is bubbly (45-55 minutes) If topping is not brown, raise temperature to 400 after 45 minutes.

Mom’s pumpkin pie Combine: 1 cup sugar ¾ tsp salt 1 tsp cinnamon 1 tsp nutmeg ¾ tsp ginger ¼ tsp mace 1 cup pumpkin Beat 3 eggs until frothy.

Beat in 1 cup evaporated milk.

Stir in pumpkin mixture.

Pour into unbaked pie shell.

Bake 10 minutes at 450 then turn down oven to 350 and continue baking for about 40 minutes.

Knife inserted near center will come out clean.

Rhubarb custard pie Mix together 2 eggs 1/4 cup flour ½ tsp nutmeg 1 ½ cup sugar 1/8 tsp salt 1 TBSP soft butter Pour over 4 cups sliced rhubarb.

Turn into nine inch unbaked pie crust.

Cover with top crust Cut slits to vent Bake at 380 for 50 minutes until brown.