My Favorite Recipes: December 19, 2019

Newly wed and expectant mother Gina Martin has lived in Colfax for a little over a year. She moved to Colfax from Spokane with her then future husband, Taylor, to be closer to his family in LaCrosse. Gina and Taylor married in September and are expecting their first child in March.

Gina was born in Vancouver, Wash., and raised in Davenport, from the time she was four. She graduated from high school in 2016.

After graduating high school she went directly into the workforce. She has worked as a lifeguard, in the pharmacy and soda fountain in Davenport, at the Boot Barn in Spokane also for Wingate and Best Western hotels. Last summer she worked for PNW Farmers Co-op weighing trucks at the scale in Colfax.

She was told about an open position at the library by her husband's aunt, applied and got the position.

"At the time it was like, 'I like to read, this might be a good job,' and so I just applied, and ended up getting it," said Gina. "I didn't realize I would love it this much, as I do."

Not only has Gina worked at the front desk of the library's Colfax branch, but she has been involved in Virtual Reality, children's play programs, senior activities, and outreaching at other branches of the library.

"It became a lot more than a job. The co-workers, they're like a family," Gina said, "It's been really fun."

When not working, Gina enjoys reading, baking, crafting and spending time with family. She also enjoys traveling, experiencing new things and places and recently got back from a vacation to Mexico.

For Gina, the next big thing is the baby being born, at which time she expects to become an at-home mom.

Recipes

Lynn's Caramels

1 ½ cup corn syrup

1 cup butter (melted)

2 cups sugar

¼ tsp salt

1 can condensed milk

Mix all together in a big pot on the stove top until 244°-248° F; check temperature using candy thermometer. (Or put in a bowl in the microwave for around 17 minutes; also check temperature to make sure it's done.)

Add flavoring and color if desired.

Coffee caramels - sprinkle coffee grounds on top of caramels.

Cinnamon caramels - use small bottle of cinnamon extract, add red food coloring/paste, add until color is right.

Black licorice caramels - 3 tsp anise and 1 tsp black food coloring

Mom's idiot Bread

1 package yeast

2 cups warm water

1 Tbsp sugar

1 tsp salt

4 cups flour

Mix and let rise until doubled in size.

Punch down; it should be very sticky at this point.

Separate into two loaves into two pans and let rise again (in their respective pans) for 15 minutes.

Spread melted butter over tops.

Bake 400° F for 18-20 minutes.

Banana Chocolate Chip Muffins

(My sister Emily's recipe)

4 overripe bananas

½ cup softened butter

1 egg

Mix and add following:

½ cup sugar

1 ½ cup flour

1 tsp baking soda

1 tsp baking powder

½ tsp. salt

½ cup (or more) choco-

late chips

Put in muffin tins and bake at 350° F for 20 minutes.

"I will make them one day, then I'll put them in the freezer and then we pull them out for breakfast during the week," said Gina.

She microwaves them for an easy breakfast.