With Love From
Darling's Kitchen

13. For the Man of All Seasons
A Happy Father's Day Picnic

Renny Darling

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Dear Fans,
Dad Deserves the BEST ... Period!

The days have turned warm so suddenly, that all at once my thoughts gypsy to the sweet outdoors...to a picnic in the park, a banquet at the beach or a feast in a rolling meadow. And what a nice way to celebrate Father's Day ... OUTDOORS.

Plain or fancy, dining outdoors on a glorious day is a time of wonder for me.

For the chldren, it is a time to run and be free ... to cast off their shoes and feel the sun or the sand or the sea.

For Moms, it is also very relaxing.  Paper plates and napkins, plastic spoons and forks, all disposable.  Mom can enjoy the day as much as the children.

And Dear Old Dad will be playing games with the kids, talking, relaxing and enjoying the sweet outdoors.

And of course, sooner or later, (mostly sooner) all heads lightly turn to thoughts of food.

For Dad's picnic, why not try a delectable Chicken, roasted to pure perfection with my incredible Basting Sauce.  The Potato Salad is so delicious, it will become a favorite at your home.  Add to this a few of Dad's favorite salads, cookies or brownies, and Dad will have a BALL.

 Chicken Basted with Garlic, Onion & Paprika
             Mom's Treasured Potato Salad
       Cucumbers with Chives & Dill Dressing
      World's Best Chocolate Chunk Cookies


Chicken Basted with Garlc, Onion & Paprika 

  8    chicken thighs, bone-in, sprinkle with salt                              (optional).

Place chicken in 9x13-inch baking pan and baste with Basting Mixture.  Bake at 350° for about 1 hour 10 minutes, basting again about every 15 minutes, until chicken is tender.

Place chicken pieces in a plastic container with a tight-fitting lid  and take to the picnic.  Serves 6 to 8.

Seasoned Basting Mixture:
  1/2          cup (1 stick) butter
     1          teaspoon garlic powder
     1          teaspoon onion powder 
     2          teaspoons paprika

In a saucepan, heat together all the ingredients until blended, about 2 minutes. Use a 2-inch-wide brush for basting chicken. Left-over basting mix can be stored in the refrigerator for a week. Use on meats and it's even good on fish.


Mom's Treasured Potato Salad

8   medium-sized potatoes, tubbed and scrubbed
   3   carrots, peeled and grated
   6   green onions, finely chopped.
            (Use the white and green parts.)
   2   tablespoons sugar
   3   tablespoons cider vinegar
1/2   teaspoon salt or to taste
   1   cup mayonnaise, about

Cook the potatoes, unpeeled, in boiling water until they are tender. Do not overcook. Drain potatoes and allow them to cool until until you can handle them. Peel and cut them into thin, small slices. (I find slicing more satisfactory than cubing.) Place in a large bowl. Toss in carrots and green onions.

Sprinkle in sugar, vinegar and salt and toss to coat evenly. (Important!) Let mixture rest for at least 10 to 15 minutes to marinate. Now add sufficient mayonnaise to coat potatoes. Mix well and place in a plastic bowl with a tight-fitting cover and refrigerate. Take to the picnic in this bowl. Serves 6.

Note: -Potato salad is best made a day earlier and stored in the refrigerator. 


Cucumbers with Chives & Dill Dressing

   1   cup sour cream
1/2   cup mayonnaise
   3   tablespoons fresh lemon juice
   2   tablespoons chopped chives
   1   tablespoon fresh dill weed or 1 teaspoon dried dill  weed
        salt and white pepper to taste

  3   large cucumbers, thinly sliced

Combine all the ingredients except the cucumbers. Place dressing in a medium-sized plastic bowl with a tight-fitting lid and refrigerate. Stir dressing over the cucumbers before you leave for the picnic. Bring to the picnic in the same bowl with a tight-fitting lid. Makes about 2 cups.

Note: -Dressing can be made the day before. Cucumbers can be peeled and sliced in the morning and mixed with the dressing before leaving for the picnic.



1   cup butter, softened
   2   cups brown sugar
   2   eggs
   2   teaspoons vanilla

   2   cups flour
1/2   teaspoon baking powder
   2   cups butterscotch chips (12 ounces)
   1   cup chopped walnuts

Beat butter and sugar until light and fluffy, about 3 minutes. Beat in eggs and vanilla until thoroughly blended. Beat in the remaining ingredients until blended.

Spread batter evenly into a greased 9x13-inch baking pan and bake in a 350° oven for about 30 minutes, or until a cake tester, inserted in center, comes out clean and top is golden brown. Do not overbake.

Allow to cool in pan and then cut into squares or bars to serve. A faint sprinkling of powdered sugar is a nice optional. Yields about 48 (1 1/2-inch) squares.


World's Best Chocolate Chunk Cookies

These are the best chocolate chunky cookies. Serve them warm with milk or coffee for a never-to-be-forgotten treat. Baking them in a jelly-roll pan makes them exceedingly simple to prepare...although they can be prepared as individual cookies, as well.

2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

1 cup butter, at room temperature
1 cup sugar
1 cup brown sugar
1 teaspoon vanilla

2 eggs
3 bars (5 ounces, each) Cadbury's milk chocolate,
or other good quality milk or semi-sweet
chocolate, coarsely chopped with a knife 1 1/2 cups chopped walnuts

Combine flour, baking soda, baking powder and salt in a bowl and stir to mix.

In the large bowl of an electric mixer, cream together butter, sugars and vanilla until mixture is creamy. Beat in eggs, one at a time, beating well after each addition. Beat in flour mixture until well combined. Stir in nuts and chocolate.

Spread batter (it will be thick) in a greased 10x15-inch jelly-roll pan and bake in a 375° oven for about 20 to 25 minutes or until top is lightly browned. Cool in pan and cut into 1 1/2-inch squares. Yields about 60 cookies.

Note:-The best way to chop the chocolate is to have it come to room temperature and then coarsely chop it with a knife. You cannot use the processor for this recipe.
-If you are pressed for time, use 12-ounces of semi- sweet chocolate chips.

Enjoy with Love,
Renny Darling

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