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Passion for cooking brings lifetime of growth

T-R photo by Shannon Rabotski
A fan of Mexican food, Amber Snyder of Marshalltown makes sopes, a savory Mexican dish, every week at home.

Some people get interested in food because of family or out of necessity. For Amber Snyder, food simply became a passion out of chance.

“It’s something that I care about and I’m passionate about,” Snyder said. “I love it and I just want to learn as much as I can.”

She started cooking at the age of 10 and had her first job in the business at 16 working as a dietary aide in a nursing home.

Instantly, Snyder knew that cooking was something in which she wanted to be involved for the rest of her life.

Today, Snyder continues using her love of cooking at Southridge Specialty Care in Marshalltown where she works as a dietary manager. In her 11 years there, she has been able to work with the corporate offices where she can test new recipes and help develop the menu.

T-R photo by Shannon Rabotski
Amber Snyder has used her passion for cooking to become the dietary manager at Southridge Specialty Care in Marshalltown, a job that allows her to combine her love for helping people and her love for cooking.

On top of her job, she is studying pastry arts through an online program with Auguste Escoffier School of Culinary Arts.

“Right now, this is more just about self growth,” Snyder said. “There’s so much room for growth and knowledge and I just want all of it.”

When she finishes her current 13-month culinary program at school, she plans on returning to school to study savory foods. Up until starting culinary school nine months ago, Snyder’s cooking skills were entirely self-taught. She learned through trial and error and now uses the mistakes she has made to encourage and teach those around her, including her children and her employees.

“Mistakes are learning tools,” Snyder said.

One of Snyder’s biggest passions in cooking is trying new things and making recipes her own, adding unique aspects to recipes she has found. Eventually, she would like to get into developing recipes completely on her own since there is so much to learn and try in the kitchen.

T-R PHOTO BY SHANNON RABOTSKI
Though cooking savory dishes is another passion of Snyder’s, her true calling is baking pastries and other sweet products.

“It’s just that there’s always something to learn,” Snyder said. You’re never going to learn how to cook everything.”

No Bake Cookies

2 cups sugar

1/2 cups margarine

1 tablespoon vanilla

2 cups oatmeal

1/2 cup milk

2 tablespoons peanut butter

2 tablespoons sifted cocoa

Mix sugar, margarine, peanut butter and milk in a medium saucepan over medium heat. Bring to a boil and boil exactly 7 minutes. Remove from heat and add the vanilla followed by the cocoa. Stir in the oatmeal and drop onto parchment paper. Mixture should begin to harden as you near the end but not be too dry. Let cool and enjoy!

“My grandma passed away in 2011,” Snyder said. “I always baked for her when I went to visit and these cookies were her favorite. She always requested them. This recipe has also become my oldest son’s favorite thing to make when he is craving something sweet. Every time I make them or eat them, I think of her. Food is memories and food is love.”

Flaky Pie Crust

3 1/2 cups flour

3 sticks of cold butter, cut into small cubes

3/4 cups ice water

1 1/2 tsp salt

Sift flour and salt into a bowl. Cut the butter in until flaky. Make a well in the center and pour the water in. Incorporate together. Fold the dough over itself a couple of times and cut in half. Form into discs. Wrap the discs in plastic wrap and chill for 4-24 hours before using.

Apple Pie Filling

6 cups peeled, cored and thinly sliced apples (Snyder likes to do half green and half red)

3/4 cup sugar

2 tablespoons cornstarch

1/4 tsp salt

Pinch of nutmeg

1/2 tsp cinnamon

1 tablespoon small cubed butter

Mix the dry ingredients and add to the apples. Toss to evenly coat. Place the apples in a prepared pie pan. Dot with the pieces of butter before covering the top with the 2nd crust. Trim and crimp the edges of the crust. Cut slits in the top of the crust to allow the steam to escape. Brush the entire top crust with a mixture of beaten egg and a little water. Bake at 400 for 45-60 minutes. The crust will be golden and the juices bubbling.

“This is the best apple pie I have ever had,” Snyder said. “It is a recipe from school, also shown in one of the attached photos. All of their recipes have been amazing. I am saving them all and making a little cook book!”

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