This week’s column is dedicated to Pat Jonas, a devoted dog lover.

The following recipe is from an Amish cookbook. I made it one evening to go with some homemade chicken soup. It was listed under breads, but I think it could also be a dessert.

Cinnamon Flop

1 scant cup sugar

2 cups flour

2 teaspoons baking powder

Sift these ingredients together.

Add one tablespoon melted butter and 1 cup milk. Stir until well blended. Divide mixture between two 9-inch cake pans or pie pans, well greased. Sprinkle tops with flour, then brown sugar, then cinnamon. (No amount is given, you have to decide for yourself.) Push chunks (I used teaspoon size) of butter into the dough. This makes holes and later gets gooey as it bakes. Bake at 350 degrees for 30 minutes. Cut into wedges and serve warm. I personally think one could cut back on the white sugar and put slices of peeled apple (thin) on top of the topping ingredients. This is a good recipe for experimenting with what suits you.

Creamy Potato Soup

3 tablespoons butter

1 large onion, diced

4 large potatoes, cubed

3 tablespoons parsley, chopped

3 stalks celery and leaves, chopped

2 large carrots, chopped or grated

2 teaspoons salt

1/4 teaspoon paprika

1 1/2 cups boiling water

White sauce

Saute onion in butter until tender. Add remaining ingredients except white sauce and cook until vegetables are tender. Add white sauce and stir until blended.

White Sauce

4 tablespoons butter

2 tablespoons flour

1 teaspoon salt

1/4 teaspoon pepper

4 cups milk

Melt butter. Stir in flour and seasonings. When smooth, add milk and stir constantly until thickened.

The thought for the week is: “Holding on to anger is like grasping a hot coal with the intent of throwing it at someone else; you are the one who gets burned.” Siddhartha Gautama Buddha