Tag Archives: Mary Ann Winkowski

This Halloween, Enjoy Spine-chilling Reading from the Comfort of Your Armchair

September 13, 2021AHRT, ghosthunting, paranormalBeyond Delicious, Donna Stewart, ghost whisperer, Ghost Whisperer's Cookbook, Ghosthuntin Austin. Ghosthunting Texas Hill Country, Ghosthunting Austin, Ghosthunting Colorado, Ghosthunting Illinois, Ghosthunting Ohio, Ghosthunting Oregon, Ghosthunting San Antonio, ghostly tales, halloween, John Kachuba, Kailyn Lamb, Mary Ann Winkowski, Michael O. Varhola, spooky readingeditor

With Halloween just around the corner, it’s time to stock up on some ghostly tales. Here are our suggestions for hair-rising reading.

Ghosthunting Colorado by Kailyn Lamb is home to ghostly hotels, city parks, and, of course, some of the best mountain viewing around.

The eyes of paranormal enthusiasts have long been on the Centennial State due to the fame that Stephen King’s The Shining brought to the Stanley Hotel in Estes Park. The Stanley, however, is not the only haunted hotel in Colorado. Multiple inns and hotels (some of them brothels) in Denver alone have histories as sites of deaths that make their victims decide to stay in their beloved rooms forever.

In Ghosthunting Ohio, author John B. Kachuba bravely visits more than 25 haunted places in Ohio to give readers firsthand frights from the safety of their armchairs. For readers curious―and courageous―enough to “hunt” on their own, maps and travel information are provided for every haunted location.

Ghosthunting Oregon takes readers along on a guided tour to some of the Beaver State’s most haunted historic locations. Local author Donna Stewart researched each location thoroughly before visiting, digging up clues for the paranormal aspect of each site. Stewart takes readers to some of the spookiest haunts across the state, including Oaks Park in Portland, where visitors have reported seeing a ghostly apparition of a child in a 1920s- or 1930s-style dress; the O’Kane Building in central Oregon, where people have reported seeing “ghostly smoke” and strange lights; and Pioneer Park in Pendleton, where some have reported seeing apparitions and hearing voices.

Settled by Spanish explorers more than three centuries ago, San Antonio has a rich haunted history. Ghosthunting San Antonio, Austin, and Texas Hill Country, by local author Michael O. Varhola, covers 30 haunted locations in and around the cities of San Antonio and Austin and throughout the region known as Texas Hill Country.

Ghosthunting Illinois takes readers ghost hunting in the land of Lincoln! Lock the doors, draw the curtains, and light a candle as you join author John B. Kachuba on a guided tour of Illinois’ most terrifyingly haunted places.

Prepare for Halloween with recipes from the dearly departed. Mary Ann Winkowski, the original ghost whisperer, offers more than 100 recipes in her book Beyond Delicious: The Ghost Whisperer’s Cookbook: More than 100 recipes from the Dearly Departed.

Mary Ann Winkowski is one of the inspirations behind the hit show “Ghost Whisperer.” Over the course of her work as a paranormal investigator, Winkowski’s reputation has spread. She was a consultant to the CBS hit television show Ghost Whisperer, has appeared on numerous TV and radio news programs, and has spoken at countless lectures.

As a special bonus, check out the Pumpkin Cookies recipe from The Ghost Whisperer’s Cookbook.

America’s Haunted Road Trip is a one-of-a-kind series of haunted travel guides. Each book profiles 30-100 haunted places that are open to the public. From inns and museums to cemeteries and theaters, the author visits each place, interviewing people who live and work there. Books also include travel instructions, maps, and an appendix of 50 more places the reader can visit.

Happy Halloween!

Pumpkin Cookies from The Ghost Whisperer’s Cookbook

September 23, 2015AHRT, ghosthunting, paranormalahrt, america's haunted road trip, Beyond Delicious, ghost, ghost hunting, ghost stories, ghosthunting, ghosts, haunted, Mary Ann Winkowski, paranormal, The Ghost Whisperer, The Ghost Whisperer's Cookbookeditor

Right in time for Halloween a recipe from Mary Ann Winkowski’s book Beyond Delicious: The Ghost Whisperer’s Cookbook: More than 100 recipes from the Dearly Departed.

An old friend of Mary Ann Winkowski invited her to join her for a Thanksgiving meal with her mother, Flossy. Her mom was living in a nursing home. Nursing homes and hospitals are always full of earthbound spirits. It’s not just the ten people sitting in the community area playing cards and watching TV, to me it’s the ten people plus the ten other people attached to them. That’s a lot of bodies—both physical and not—that Mary Ann would have to try to dodge, because she was not about to start walking through ghosts if she can help it.

To make her friend Fran happy she agreed to accompany her and they had lunch chatting while Mary Ann tried to avoid the eyes of any earthbound spirits for fears of cluing them in to what she could do. They got to talking about holiday cookies, and Flossy asked Fran if she remembered the pumpkin cookies Fran’s grandmother used to make. Fran mentioned that they were delicious and made with actual pumpkin, not just the spices.

They were at a table that seated eight people, and everyone started chiming in about these pumpkin cookies that were like small, cookie-shaped pumpkin pies. Then everyone started wracking their brains for the best recipe, but this being a nursing home . . . well, let’s just say no one could quite remember how these cookies were made. Suddenly, a ghost attached to one of the other guests at the table said that she knew the recipe.

The ghost did not expect Mary Ann to ask her about the recipe, and had it not been for everyone at the table going on and on about how delicious these cookies were, she probably wouldn’t have. The ghost was taken by surprise when Mary Ann asked for her name and the recipe for the cookies. But, the ghost who’s name was Mitzi did give her the recipe. Mary Ann jotted it down quickly while everyone else was still chatting. She offered Mitzi the chance to cross over, but the ghost had no intention of doing so and sort of slunk away from the table,

After the lunch, Mary Ann gave Fran the recipe and told her what had happened. Three days later Fran called her friend and said she’d made the cookies for her mother. Flossy had loved them and swore they were exactly the same as the ones her mom had used to make!

Mitzi’s Golden Pumpkin Cookies

Beyond Delicious Coconut Kisses — Beyond Delicious – The Ghost Whisperer’s Cookbook

⅓ cup shortening
1⅓ cups sugar
3 eggs, well beaten
1 cup cooked or plain canned pumpkin
1 teaspoon vanilla
1 teaspoon lemon extract
1 teaspoon grated lemon rind
1/4 teaspoon allspice
1 teaspoon cinnamon
1/4 teaspoon ginger
1 teaspoon nutmeg
2 1/2 cups flour
4 teaspoons baking powder
1 teaspoon salt
1 cup raisins

Cream shortening and sugar thoroughly. Add eggs, pumpkin, flavorings, and the dry ingredients, which have been sifted together. Add raisins, which have been dredged in some of the measured flour. Mix well. Drop by teaspoonful’s onto well-greased baking sheet. Sprinkle with a mixture of sugar and cinnamon. Bake in a moderately hot oven at about 400 degrees for 15 minutes.

For more information on The Ghost Whisperer visit Mary Ann Winkowski’s website.

Louisiana Beef Stew

May 5, 2015AHRT, ghosthunting, paranormalamerica's haunted road trip, Beyond Delicious, ghost, ghost hunting, ghost stories, ghosthunting, ghosts, haunted, Mary Ann Winkowski, paranormal, Recipes, The Ghost Whisperer's Cookbookeditor

Blog by Keen intern Sarris Balcerzak based on a story from Beyond Delicious: The Ghost Whisperer’s Cookbook by Mary Ann Winkowski and David Powers

Why does anyone stick around after death? For many spirits the intentions are well meaning but futile. They cannot help a loved one or make proper apologies or even satisfying goodbyes. But boy do they try!

Clarence’s wife Violet died of cancer, but he kept seeing a woman around the house where she had spent her last months. He didn’t think it was his wife and our expert and writer of Beyond Delicious (link), Mary Ann Winkowski, agreed. People who suffer a long battle with illness are much more likely to let go.

One afternoon, Clarence took the afternoon off of work to discuss what had been going on. Mary Ann confirmed that there was indeed a spirit in his home. The woman peeked at the two from the other room but made no move to come closer. Mary Ann announced she would speak with the woman but before she could, the ghost came rushing towards her.

“I’m coming! I’m coming!” said the plump kind-looking woman.
“Who are you?”
“Oh, I don’t think Clarence would like to know that,” she replied.
“Did you know Clarence?” She replied that she knew both Clarence and his wife.
“Were you and Clarence having an affair?” Mary Ann asked the ghost, happy that the conversation was muted so that Clarence couldn’t hear her accusations.
“Oh no! I wish!” Then Rose told her story. Clarence had dated her first, and then her sister stole him away. Rose never married. She was earth-bound and still pining over her brother-in-law.
“Oh for God’s sake!” exclaimed Clarence, who was annoyed and exasperated at Rose’s attempt to win him back.

Rose understood that she could no longer stay, but she wasn’t going to leave until she could leave behind something much more tangible than herself: her beef stew. She told Mary Ann to ask Clarence about it, to which he easily accredited her with the best stew he’s ever eaten.

“I don’t know what she did to it, but Violet never could get it right,” he admitted.

Rose was happy with this answer and left behind her recipe.

Louisiana Beef Stew
(From Beyond Delicious The Ghost Whisperer’s Cookbook by Mary Ann Winkowski and David Powers)

3 tablespoons flour
1 teaspoon salt
½ teaspoon celery salt
¼ teaspoon garlic salt
¼ teaspoon pepper
½ teaspoon ginger
3 pounds beef chunk, cut into 2-inch cubes
2 tablespoons cooking oil
1 16-ounce can tomatoes
3 medium onions, sliced
1/3 cup red wine vinegar
½ cup molasses
½ cup water
6-8 carrots, cut on diagonal
½ cup raisins

Combine first 6 ingredients and sprinkle over beef cubes. Brown beef in hot oil. Transfer to dutch oven and add tomatoes, onions, vinegar, molasses, and water. Bring to boil, cover, and simmer about 2 hours. Add carrots and raisins, and simmer 30 minutes longer, or until carrots are tender.

Enjoy!

Beyond Delicious Coconut Kisses

December 22, 2014AHRT, ghosthuntingahrt, america's haunted road trip, Beyond Delicious, dearly departed, Mary Ann Winkowski, paranormal, Recipes, The Ghost Whisperer, The Ghost Whisperer's Cookbookeditor

Beyond Delicious Coconut Kisses
By Mary Ann Winkowski, author of Beyond Delicious: The Ghost Whisperer’s Cookbook

The Story of Ted’s Beyond Delicious Coconut Kisses

When I’m visiting friends, they usually know better than to invite people over at the same time. You’d be amazed how many conversations come around to ghost stories, and from there it’s only a matter of time before it comes out about what I can do. After that, there’s no more relaxing for me! It’s like I’m back on the clock, answering questions and telling stories. Not to say it’s particularly hard for me to tell stories – I love to! – but when I’m expecting a night off, I like to have it.

That’s why it took me by surprise when my friend Sharon said she had invited her neighbor Carly over to visit with us. I was dumb folded when she also announced that Carly thought she had a ghost, which is why she wanted to stop by and visit. The only thing that saved the afternoon was the big plate of cookies Carly arrived with!

Ted, my husband was with me and his eyes lit up when he saw that some of the cookies were macaroons. Ted’s a huge fan of coconut, especially coconut cookies, but since I am not, he really doesn’t get them much at home. As Ted reached for his second, I noticed that the ghost who had come in with Carly – because yes, there was a man attached to her – was scowling a little.

“These are delicious!” Ted said. “The macaroons?” Carly replied. “Thank you!” That made the ghost scowl even deeper. “Those are not macaroons,” he mumbled. “Why does he always call them macaroons?” “Well, what do you call them?” I asked the ghost. He told me they were Coconut kisses, not macaroons. I didn’t want to bicker about what the difference could possibly be, so I asked him who he was instead.

Turns out his name was also Ted, to which Carly responded, “Grouchy Uncle Ted?” “He didn’t introduce himself that way,” I said diplomatically. Carly had me ask him if he had a wife and what her name was, which confirmed that it was indeed Aunt Irene’s husband, grouchy Uncle Ted. “He was always so particular about everything,” Carly explained. “He’d sit there and grouch about everything that wasn’t exactly the way he like it.”

“Actually, he’s complaining now,” I admitted, and explained to Carly what he’d said about the cookies. “Oh, I know what he called them,” Carly said. “But everyone else on the planet calls them macaroons, so that’s what I call them now, too.” “No!” Uncle Ted disagreed. “They are not macaroons! Macaroons have flour in them and these cookies do not. Is she even making them right? They have to cool on a damp cloth before you try to take them out of the pan.” Uncle Ted – perhaps in an effort to prove how articular he really was – then asked me to copy down his recipe to make sure Carly was at least making them right.

I passed along the recipe and Carly nodded as she looked it over. “Yes, that’s how they’re made. I don’t need this,” she said, handing the recipe back to me. So I made the White Light for Uncle Ted. Thankfully, he saw Irene in it and crossed right over without another thought.

Ted’s Beyond Delicious Coconut Kisses Recipe

1 1/4 cup shredded coconut
1/3 cup sweetened condensed milk
1/2 teaspoon vanilla
1 egg white

Blend coconut, milk, and vanilla thoroughly. Beat egg white until stiff. Combine the two mixtures and drop by teaspoonfuls onto greased cookie sheets. Bake in moderate over at 350 degree for 15-20 minutes. After baking, let cool for several minutes on a damp cloth before carefully lifting them from the pan with a spatula. Placing the pan on a folded damp cloth while removing the kisses helps to avoid breaking them.

For more recipes of the dearly departed check out Mary Ann Winkowski’s book Beyond Delicious: The Ghost Whisperer’s Cookbook

Ghost Whisperer’s Cookbook

October 29, 2014AHRT, ghosthuntingahrt, america's haunted road trip, ghost stories, Ghost Whisperer's Cookbook, ghosthunting, haunted, Mary Ann Winkowskieditor

From the Ghost Whisperer’s Cookbook a recipe for Deviled Eggs

In her book Beyond Delicious, The Ghost Whisperer’s Cookbook, Mary Ann Winkowski shares more than 100 recipes from the “Dearly Departed.”

Mary Ann Winkowski has been communicating with earthbound spirits for most of her life. Through the years she has received countless recipes from spirits of greats cooks who have passed on.

The story behind the recipe from the Ghost Whisperer’s Cookbook
By Mary Ann Winkowski

One recipe I am proud of is my deviled eggs. Whenever I have a party to go to and we’re asked to bring something, I always take my deviled eggs, and they’re always a hit. I don’t say this to brag; I say it because I guess you could say I have a thing for deviled eggs. As my own recipe is my favorite, I’m always curious to try other people’s to see how they stack up. Such was the case when I cleared the home of Eugene and Vera, a first-generation immigrant couple from Poland.

After I was done, they insisted on taking me and Ted out to eat at what they called a “very special place.” It was just a little Polish restaurant, but I’m sure to them an authentic taste of the old country was quite special indeed. The menu was very Polish. Ted was all over the duck-blood soup and I was very curious about the deviled eggs. Ted loved the soup, but the eggs were just okay. The ghost who showed up with the food didn’t think much of either of them.

“That soup’s not sick enough!” she yelled out. She was a heavy woman wearing a hairnet under her babushka – very Polish and, I had no doubt, once a chef at the restaurant. I tried to ignore her so we could finish our meal.

“How are the eggs?” Vera wondered. “They’re okay,” I said. “But I think I still like mine better.” Well, the ghost in the babushka exploded! “If you had my deviled eggs you’d like them!” she hollered. “Those aren’t good deviled eggs! I tried to tell them!”

“I’m sorry, Vera and Eugene,” I said, leaning in to them. “But there’s actually a earthbound spirit here with us now, and she’s kind of upset.” “Oh!” Vera gasped. “What about?”

“Deviled eggs!”

I turned back to the ghost and suggested she give me her recipe so I could have real deviled eggs later, when I got home – it would be the only way to make a fair comparison. But she wasn’t having it. She crossed her arms and shook her head and refused to give up her personal recipe.

“You know, my husband, Ted, his mother was from Poland,” I said. “Can’t you give me the recipe for him, so he can see what real Polish deviled eggs taste like?”
That got her. She mumbled a bit more and pretended to be cutting a hard bargain, but she finally gave me the recipe. Thing is, the recipe is so odd, I had her repeat it three times. I can’t say I like them better than my own deviled eggs – but I think I’m biased and I doubt anyone else’s will ever compare – but I can say this is the most unusual recipe for deviled eggs I’ve ever seen. And besides the recipe itself, she was also insistent that you only use goose or duck eggs to make them!

Deviled Eggs recipe from the Ghost Whisperer’s Cookbook

6 hard-cooked eggs
1 tablespoon chopped chives
3 tablespoons butter, divided
2-3 tablespoons sour cream
Salt and pepper to taste
Breadcrumbs

Using a very sharp knife, cut the eggs lengthwise through the shells, taking care not to crush shells. Scoop out the egg yolks, chop fine, and mix with the chopped chives, 1 tablespoon butter, sour cream, and seasoning. Return mixture to shells, cover with breadcrumbs, and fry quickly with remaining butter, open sides down.

Serve at once as a side dish. The same deviled-egg mixture may also be spooned into scallop shells. In that case, brown the butter, and breadcrumbs and pour over the eggs. Then place in hot oven for a few minutes to heat through. Duck or goose eggs are excellent for this dish.

For more recipes from the Dearly Departed check out Beyond Delicious – The Ghost Whisperer’s Cookbook