More Pie Plant Recipes

If you tuned in last week, I treated you to a few “Pie Plant” recipes from my “Pie Plant” article! Tut, tut if you didn’t take time to read all of the EE last week. For those of you reading this virtually on my blog, it means Edgerton Enterprise. Like Jen Psaki, President Biden’s press secretary, we’re gonna “circle back” https://www.youtube.com/watch?v=yI7uqL6yclg to the recipes and give you some more pie plant recipes!

First up is my favorite rhubarb recipe to make for my husband. I only make rhubarb recipes, I do not eat rhubarb. Long story, you can catch that story here, with additional recipes from last year’s article/post, just in case you didn’t read that either. To which I am now giving you “the look” and tapping my toe in disapproval. You can easily redeem yourself by clicking on the articles and catching up. 🙂

This recipe comes from the Randolph Christian School “Homemade With Love” Cookbook, circa 2000. My old boss (old as in 1989 the year), Shirley Schueler who was and IS STILL a fabulous cook/baker; she was the head cook/dietitian at Continental Manor in Randolph, and I was a kitchen-waitress-dishwasher girl. Phew! Didn’t think I was going to make that sentence end … anyway, this recipe is from Shirley; short, sweet, and simple. You can’t go wrong with Shirley’s recipes… enjoy.

Rhubarb Crunch

Ingredients

  • 4 1/2 cups rhubarb chopped
  • 1 1/2 cup sugar
  • 3 eggs, beaten
  • 3 T. flour

Mix together and put in a sprayed 9×13 inch pan.

Topping

  • 1 cup brown sugar
  • 3/4 cup butter, softened
  • 1 1/2 cup flour
  • Mix together and crumble over the top of the rhubarb. Bake at 350° for 45 minutes to an hour.

Here is another great recipe from “The Kitchens of Family and Friends”, 100th Anniversary cookbook, 1st CRC Edgerton. Hildred Blom gave us:

Rhubarb Cake

Image by Ulrike Leone from Pixabay

Ingredients

  • 3-4 cups cut-up rhubarb, cut FINE
  • 1 1/2 cups sugar

Mix sugar and rhubarb together and set aside.

Next prepare a yellow or white cake mix as directed on the box. Pour into a greased 9 x 13, take the rhubarb, and spread it out over top the cake batter BEFORE baking. *Take two cups of whipped crème or Half and Half, and pour over the cake batter and rhubarb. Bake 350° for 50- 60 minutes.* As I am reading the recipe from the cookbook, I feel like the creme should go over the batter and rhubarb. I even called Kathy Walhof to ask her opinion. We both agreed that it should go over the batter and rhubarb. Now I have to make this just to see how it turns out! Not sure if I will get to it before this article is due. Fingers crossed!

Here’s a delightful, quick, rhubarb recipe. Taken from “Table Blessings 100th Anniversary” 1st RC of Randolph. Florence Brouwer shares the following:

Rhubarb Dessert Cake

Ingredients

  • 1 white cake mix
  • 3 cups rhubarb, chopped fine
  • 1 cup sugar
  • 3oz package strawberry or cherry Jello

Make cake mix as directed. Put in greased 9×13 inch pan. On top of the cake batter put rhubarb, sugar, and Jello. Bake for 35 minutes at 350°.

Last up, we have a great recipe from the “Jung’s Centennial Cookbook” from Jung’s Seed Company, Randolph Wisconsin. Barb Zondag, Grand-daughter-in-law of J.W. Jung, Wife of Richard Zondag. There, you can go play “Dutch Bingo” from there!

Rhubarb Crunch

Image by rachel1754 from Pixabay

Ingredients

  • 1 cup sifted flour
  • 3/4 cup quick oatmeal
  • 1/2 cup melted butter
  • 1 cup brown sugar
  • 1 tsp. cinnamon
  • 4 cup cut-up rhubarb
  • 1 cup water
  • 2 tbsp. cornstarch
  • 1 cups sugar
  • 1 tsp vanilla

Directions

Mix the flour, oatmeal, butter, brown sugar, and cinnamon until crumbly. Press half of the crumbs into a 9-inch square baking pan, or a 7×10- whatever you have. Cover with rhubarb. Combine and cook cornstarch, sugar and water, and vanilla until thick. Pour over rhubarb. Top with rest of crumb mixture. Bake 350° for 30 minutes.

There you have it, friends. A bunch of great rhubarb recipes and I am going to have to stop right here with the recipes. I am drinking Pepto-Bismol just to finish this article; so upset is my stomach having to write the word rhubarb, rhubarb, rhubarb … uff!

Till next time, here is to good food, good friends and a great life!

Young “Mother Hubbard’s”Baking Day Recipes Continued…

This week we continue on with more recipes from this booklet… All credit given to the Hubbard Milling Company.

Formula For Jiffy Flour/Foundational mixture

Ingredients

  • Mother Hubbard Flour- 4 quarts
  • Baking powder- 1/2 cupful
  • Salt- 3 level tablespoonfuls
  • Lard-2 level cupfuls

Method: Sift the Mother Hubbard Flour with the dry ingredients several times. Work in the lard until no chunks are visible. Pack in mason jars or other convenient receptacles with covers, NOT air-tight, and keep in a cool, dry place. The refrigerator is the best place to store it, as a good refrigerator is always dry as well as cool.

When ready to make quick breads or hot breads some of this flour may be mixed with milk or water and eggs, if the bread to be made requires eggs, and made into any kind of quick bread desired.

An egg beaten into the milk or water for any biscuit dough increases the food value of the quick breads. All breads when mixed and placed in their respective pans for the oven may be held over in a cool place a few hours or overnight then baked immediately before serving.

Dainty Muffins

Three cupfuls of jiffy flour and 1 egg beaten in 1 1/2 cupfuls of milk and 2 tablespoonfuls of sugar. Drop in well-greased muffin pans. Brush tops with melted fat. Bake in a moderate oven, 400° Fahrenheit, 25 minutes. Makes a dozen large muffins with peaked tops.- Hey, we got a temperature and a time with this recipe! Yahoo!

Quick Raisin Bread

Image by Décio Guanabarino Silveira Guanabarino from Pixabay

Measure 3 cupfuls of jiffy flour and stir into it 1/2 cupful brown sugar. Beat 1 or 2 eggs into 1 1/2 cupfuls of milk and stir into a stiff dough. To this add cupful of cleaned, seedless raisins. Turn into loaf pan. Bake 45 minutes in a moderate oven. If the pan is not the covered kind. – Stop right there. MARIE!- Seriously… a covered bread pan? This I will have to investigate!

And just like the Christmas commercial of Santa bumping into the M&M and Peanut M&M exclaiming, “They do exist!”, eureka I found one! Man! What one doesn’t learn.- Please continue Marie- If the pan is not the covered kind, place a cover over the bread for the first 20 minutes. – Michele here, a piece of tin foil would work or flip a bread pan over the top of the other one. Problem solved.

Foundational Cooky Recipes

A quick note: don’t call the Edgerton Enterprise office to tell them I misspelled the word “Cooky”. That‘s how Marie spells it. Don’t mess with Marie and the 1920’s grammar. Marie looks like she could “pound” you a good one. Now, on to our cooky/cookie recipe.

There is no need for so much duplication in cooky recipes. Two Foundation Recipes will afford all the variation necessary for sugar cookies.

  • No. 1 Foundation Cooky Recipe is made without eggs, although eggs may be added.
  • No. 2 Foundation Cooky Recipe is made with eggs and is a richer cooky.

Variations can be added to either one equally well. FAT may be as preferred- butter, lard, margarine, or clear drippings. SUGAR may be brown or granulated. If powdered sugar is used measure about 1/5 more than granulated. FLAVOR will come from spices, extracts, nuts, fruit that may suit your taste. FLOUR will be a bread flour (Mother Hubbard- you knew that was coming) is used for all cooky purposes. If a soft or pastry flour is used more will be required than these formulas call for, or about 1/5 more.

Image by Free-Photos from Pixabay

Foundational Cooky Recipe No. 1- eggless

Ingredients

  • Sugar- 1 1/2 cupfuls
  • Fat- 3/4 cupfuls
  • Soda- 1 teaspoonful
  • Buttermilk- 1/1/2 cupfuls
  • Mother Hubbard flour- 4 cupfuls

Method: Sift the flour with the soda if sour milk is used or with baking powder, if sweet milk is used. Work in the fat, stir in the sugar, brown or white, add the buttermilk or sweet milk as the case may be, and mix lightly. Anything in the shape of flavor, nuts, and fruits may be added to this cooky mixture. If time permits, chill before rolling out.

Foundational Cooky Recipe No. 2

Ingredients

  • Mother Hubbard flour- 4 1/2 cupfuls
  • Sugar, brown and white- 3 cupfuls-* I’m thinking you pick one, brown or white.
  • Soda- 1 level teaspoon
  • Fat- 1 1/2 cupfuls
  • Eggs- 4

Method: Sift the flour and soda together, mix in the fat as for pastry. Add the sugar and then the beaten eggs. This is more easily handled if chilled. IF packed in a cracker box or other mold and chilled for three or four hours or overnight it can be sliced very thin for crisp cookies or thick for soft cookies, making a square cooky.

Recipe for Little Folks

Nuts and Karo Roll

To a cup of powdered sugar add three level tablespponsfuls of maple karo and one-half cupful of minced peacan or peanuts.

Take large slices of fresh bread and spread this filling. Roll them up tightly and hold with toothpicks. When set and firm, cut each roll into three pieces.

Friends, that wraps up our nearly month-long article tour of Young “Mother Hubbard’s” Baking Day recipe booklet. There are many fun recipes in this booklet, perhaps I can share a few more near the holidays. Till next time, here is to good food, good friends and a very good life!

Aver Family Favorites Continued

Esther Aver still has some great recipes to share with use. So without further delay- more Aver Family Favorites.

Frozen Salad

Ingredients
  • 1 1/2 cups sliced mixed fruit OR 1 can fruit cocktail
  • 2 – 3 oz packages cream cheese
  • 1/4 cup chopped nuts
  • 1/2 cup whipped cream
  • 1/2 cup mayonnaise
  • 1/4 cup chopped dates (optional)
  • 1 jar cherries without stems
  • additional whipped cream
Directions

Blend cream cheese with mayonnaise, add fruit, dates, and nuts. Mix well, fold in whipped cream. Pour into a tray that has been in the freezer (she doesn’t get specific but my guess is a 9×13?) and freeze for an additional 3-4 hours or until firm. Cut and serve each piece on a lettuce leaf. Garnish with cherries and whipped topping.

-I remember seeing this unique salad at a ladies’ church luncheon. I was pretty young but I sure was excited about the lettuce leaf holding the frozen salad squares.

Next up, Kidney Bean Salad. Esther has written in parenthesis that it is “different”. After reading through the recipe, I am sure you will come to the same conclusion.

Kidney Bean Salad (different)

Ingredients
  • 1 stalk celery- cut fine
  • 1 large onion- cut fine
  • 10 small sweet and sour pickles- cut in pieces
  • 1 can kidney beans- drained

Combine and set aside.

  • 1/2 cup vinegar
  • 1/2 cup sugar
  • 1 egg beaten
  • 2 tsp. dry mustard

Boil together until slightly thickened. Then add to the kidney bean mix above.

-This next recipe sounds very refreshing.

Orange Sherbert Salad

Image by Steve Buissinne from Pixabay
Ingredients
  • 2 -3 oz packages orange gelatin
  • 1 cup boiling water
  • 1 pint orange sherbert
  • 1 can mandarin oranges- drained
  • 1 cup heavy whipping cream OR dessert topping mix whipped
Directions

Dissolve gelatin in hot water. Add sherbert and mix well. When partially set add oranges and fold in whipped cream. Pour into 1 1/2 quart ring mold. Chill until set. Yield 8 servings.

Mrs. Welton’s Four Generation Spaghetti Sauce

Image by RitaE from Pixabay

Recipe note- THIS WILL TAKE 3 HOURS TO COOK!

Ingredients
  • 2 cans tomatoes (Esther gave no size, but use your common cooking sense)
  • 1 can tomato paste
  • 1 can tomato sauce

Place all together in a bowl and set aside.

Ingredients

  • 1 pound hamburger
  • 1 medium onion- chopped fine
  • Mazzola oil (Esther wrote this in the 70’s remember- it’s corn oil) you can use vegetable oil as it is a “neutral” oil
  • 3/4 cup water
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3 tablespoons Worcestershire
  • 1/2 tsp. garlic salt
  • 2 tablespoons sugar

Place your oil at the bottom of a kettle, add your onions and hamburger, fry together until well done. Add to it the above tomato mixture you previously set aside and keep at medium heat.

Take your water, salt, pepper, Worcestershire, garlic salt, sugar and add it to the kettle of hamburger and tomatoes. Mix well. Cover and cook for 3 hours over medium heat. Check back often and add water if the sauce gets too thick. Serve with cooked spaghetti, sprinkled with parmesan cheese and Italian bread.

-I (Michele) am certainly going to try this recipe. The Worcestershire has me a bit leery, but nothing ventured nothing gained.

-This last recipe caught my eye. Not because it looked delicious, but because I thought it was an absolute mockery of pizza. I’m sure this was a recipe for those on a “budget” and who wanted an upper body workout.

Quick Pizza

Image by Davgood Kirshot from Pixabay
Ingredients
  • 1/4 pound sharp cheddar
  • 1 cup catsup
  • 1/2 pound bologna
  • 1 medium green pepper
  • 1 medium onion
  • 1/2 tsp oregano
  • English muffins
  • butter for buttering English muffins
Directions

Grind bologna, onion, and pepper in a meat grinder or meat chopper. (See! There is the workout!) Melt the cheese in a double broiler and add catsup and then add the ground bologna mixture and oregano; mix thoroughly. Take your English muffins, slice them thin and in thirds, butter them, then spread on the bologna mixture. Place English muffins on a cookie sheet, broil until heated through. Yield 30.

-This recipe reminds me of the spam concoction my Grandma Syens would make and spread on buns for Sunday dinner. I will write to you later about that awful Sunday Dinner in the near future. For now, I am wishing I hadn’t drunk coffee while typing this recipe out. I am feeling a bit nauseous.

This is not the end of Esther’s recipes

Esther has many other family favorites to share. I am going to include a few more in upcoming articles! Till next time friends, here is to good food, good friends, and hopefully as safe and quickly conclusive election results. GOD BLESS AMERICA!

Aver Family Favorites

You’re probably wondering “Who are the Aver’s?” Dana Aver was one of the children in the 2nd or 3rd-grade class my mother taught in Lakeland Schools during the 1969-1970 school year.

My mother had gone to school for teaching. Back then you only had to go to school for 2 years to get your teaching degree. County Normal Teachers College had you in a classroom within 2 weeks of the start of your first year of teaching college. I bet you knew right away if this was something you really wanted to do.

My mother’s favorite course was the handwriting course. This course was taught through the mail. My mom has gorgeous cursive penmanship as well. I love to look at the letters that she wrote to me. The swirls of her cursive penmanship were beautiful. Her print penmanship was cute, you could tell she was a teacher.

Schools out and Ms. Westra marries

Mom was finishing her teaching school year and would be getting married in a few months. The children in her class threw her a wedding shower and gave her some gifts. I had a few stolen moments to go through her wedding keepsakes and there in the box was a Crayon colored card on construction paper wishing her a good wedding. Someone drew a picture of a bride and groom and then the whole class signed it in their best penmanship.

There were several letters from her students (which were all invited to her wedding) thanking her for their invitation. Some were able to attend and others not.

The only gift that remains to this day is a recipe book with handwritten recipes from Esther Aver. The cover has a satiny feel with big blue flowers, green leaves and a gray background- it’s a gorgeous cover. It reminds me of the bedspread my Aunt Myrt Hoffman had on the guest bed in her upstairs farmhouse.

Inscribed on the inside cover is:

Ms. Westra,

Dana had a wonderful year. My sincere thanks and best wishes for a very happy future.

Esther Aver

The recipe book

Photo by Michele Bruxvoort

This is a tiny book and Esther’s cursive handwriting is narrow. The book starts out with generic “Cooking Terms” and then moves on to “A Brief Wine Guide”. Before Esther starts her recipes she does include another note stating that “The recipes are easily cut in half or less. Many of these recipes have been handed down over many, many years. Other recipes come from friends.” The note is closed by “Hope you find these recipes delightful and tasty.”

Over the next few weeks, I will pick out (from the fifty had written recipes) a smattering of recipes ranging from fish, desserts, bars, entrees, soup, and canning. This family loved tuna. A total of 5 tuna recipes in this small recipe book. Gives me a chuckle because I dislike warm tuna- there are no tuna casseroles here. Cold tuna sandwich spread is okay, as well as that tuna maccaroni salad, but that is where I drawn the line.

Here are some Aver family recipes. Enjoy!

Tuna Spaghetti Sauce

Image by WikiImages from Pixabay
Ingredients
  • 2 cans tuna (7 oz size)
  • 2 cloves garlic chopped
  • 2 tablespoons parsley chopped
  • 4 tablespoons olive oil
Directions

Take a skillet and heat up 4 tablespoons of olive oil. Add to it the above and 2- 1 lb 7 oz. can tomatoes and 1 tsp oregano. Salt and pepper to taste. Simmer about 30 minutes or till thickened. Serves 8.

Just to make-up for that interesting use of tuna in a spaghetti sauce, I thought I better give you this one.

Spatzen

Ingredients
  • 4 eggs
  • 1 cup of water
  • 2 tsp. salt
  • 3 cups flour
Directions

Beat eggs well add salt, flour, and water. Stir to a smooth batter. Drop by spoonfuls into hot soup 10 minutes before serving. To keep the batter from sticking, dip the spoon in soup before the batter. Excellent with chicken soup.

Five Cup Salad

Ingredients
  • 1 cup fresh or canned oranges
  • 1 cup crushed or chunked pineapple
  • 1 cup coconut
  • 1 cup whipped cream
  • 1 cup miniature marshmallows
Directions

You could make this a “Seven Cup Salad” by adding 1 cup cherries and 1 cup walnuts. Combine the 5 or 7 ingredients, mix well, chill before serving.

Well, friends, I will briefly stop here and continue next week with some more Aver family favorites. As always, here is to good food, good friends, a SAFE election, and a good and free life.

Tempt Me

Tempt Me! That is the title of a wonderful book by mother-daughter duo Kathryn Strand Koutsky and Linda Koutsky. This beautiful book features a nostalgic historical trip through visual arts in cookbooks and food advertisements. Starting with 1880 and moving right on through to 1980, the beautiful artwork as well as historical nuggets proves this book should be on every coffee table in Minnesota.

Minnesota cooking in fine art

Image by Bruno /Germany from Pixabay

If I was to stop and think about what attracts me to a cookbook, I would have to be honest and say it is the pictures. Pictures are proof someone actually cooked or baked what you are contemplating, and it turned out. Bonus!

Cookbooks got their foothold in Minnesota through local merchants looking to attract more customers to their stores. Most of these “cookbooks” were advertisement catalogs for each individual store; selling everything from floor paint to animal feed and best of all, they were free!

Many cookbooks art design began with simple etchings and engravings. As the economy began to expand, so did the Minnesotan pocketbook, taking with it food advertisements and artwork into the Golden Age of Illustration. Gone were the drab black or gray covers, in were colorful reproductions promoting fine art and the American spirit.

Some stiff flour competition

The historical material contained in this book is impressive, especially the history of Minnesota flour companies. Did you know that in the 1800s Minnesota was at the center for world flour production? Minnesota also held the record for the largest flour producer in the nation for more than fifty years.

Some of the famous flour companies were:

  • Columbia Mill Company out of Minneapolis, MN
  • Gardner Mill out of Hastings, MN
  • New Prague Flouring Mill Company out of New Prague, MN
  • “Gold Medal” flour from the Washburn, Crosby Company Minneapolis, MN
  • “Pillsbury” Minneapolis, MN
  • Sleepy Eye Mills, Sleepy Eye, MN- eventually moved to Minneapolis
  • Queen Bee Flour Mills- Minneapolis, MN- moved from Sioux Falls, SD
  • Duluth Imperial Flour, Duluth, MN
  • Russell-Miller Milling, “Occident Flour”, Minneapolis, MN
  • “Ceresota”, Northwestern Consolidated Milling Co. Minneapolis, MN

Close to home

JB Photo Archive Image, Photographer unknown

“Blue Jay” quick cooked rolled oats took me by surprise. The Robson Grocery Company out of Pipestone, MN used the “Blue Jay” label. Does anyone out there remember the Robson Grocery Company? The Robson Grocery Company building no longer stands.

Time marches on

Wars came and went. The industry continued to expand and the homemaker began to see a larger variety in canned and boxed foods. Companies were making foods with easy preparations like the Pillsbury “just add water” pancake flour.

Famous Minnesota companies

Duluth, Minnesota has some interesting coffee brands:

  • “Wampum” Brand Coffee by the Stone-Ordean-Wells Co., Duluth, Mn
  • “Blue Bird” Coffee by the Stone-Ordean-Wells Co., Duluth, MN

Hormel of Austin, Minnesota made its mark as well with its product Spam. If you are in Austin, take some time to tour the Spam Museum. It is a great deal of fun and the gift shop is a hoot.

Land O’ Lakes butter made its debut in 1924 after the Minnesota Cooperative Creameries Association decided that they wanted to improve their butter. At the time, MCCA made their butter from sour cream and sold it in tubs. They now were making butter from fresh, sweet cream and wrapping the butter in one-pound boxes. This quickly caught on and became the industry standard.

An additional famous Minnesota food company, Creamette. James T. Williams invented the first quick-cooking pasta, elbow macaroni, in 1912. His pasta was designed to have thinner walls and larger holes, making the pasta cook faster.

I’m chuckling as I type because a thought just raced through my mind- “Wouldn’t it be funny if Mr. Williams was Norwegian?!” Bet the Italians would roll over in their graves. Can you imagine the headlines in the paper? “Norwegian Reinvents Italian Pasta”

Lastly, in 1887, Log Cabin syrup graced the tables of Minnesotans. All thanks to a grocer named Patrick Towel who lived in the small village of Forest Lake.

Temptations end

Friends, I could sit and talk with you for h o u r s about the cookbook covers, recipes, advertisements, and historical items throughout this beautiful book. I would suggest this would make a great gift for yourself, as well as for friends and neighbors who love nostalgia, cooking, and baking. The artwork alone is gorgeous.

You can get yourself a copy right here from Amazon, https://www.amazon.com/Tempt-Me-Fine-Minnesota-Cooking/dp/0873519973.

I wanted to take this time to thank Helen Vanorny for lending me this book to look at. It only took me a few months to get through my reading pile before I could start this book and within 15 minutes I ordered one for myself. Thank you, Helen, this book was the highlight of my reading year!

Till next time friends. Here is to good food, good friends and a very good life!

Resources:

  • Tempt Me by Kathryn Strand Koutsky and Linda Koutsky

Bruxvoort Family Reunion Recipes

I always enjoy the family scrapbooks, and especially the cookbooks full of recipes from all of the different family members. So for some fun, I will share with you some Bruxvoort Family Reunion Recipes from the ’90s. I tried to pick recipes that were unique or recipes I had not heard of before. Enjoy!

Cranberry Tea – Nancy Feole

-I think this recipe would make a great Christmas Tea drink, or for a Christmas party. Enjoy!- Michele

  • Boil together 1 cup sugar, 1-quart water, 2 sticks cinnamon, and 5 cloves and remove from heat
  • Add 5 tea bags (or 2 family size) to the boiled water and let steep 5 minutes. Remove spices
  • Add 1-quart apple juice, 1-quart cranberry juice cocktail

Makes 2 1/2 quarts.

Grape Ginger Fizz- Jan Roelofs

-What a fun summer drink! Maybe you could try this recipe with apple juice as well?- Michele

  • 3 cups of milk
  • 1-pint vanilla ice cream
  • 1 6 oz. can frozen grape juice
  • 1 bottle ginger ale

Mix together. Pour into 4 glasses and fill each glass with ginger ale.

Zucchini Squash Bread- Aunt Ane Van Kalsbeek

Image by congerdesign from Pixabay

-It’s getting to be that time of year for zucchini. You can’t have enough recipes for all your zucchini blessings.- Michele

  • 3 eggs
  • 1 cup cooking oil
  • 2 1/4 cup sugar
  • 2 cups zucchini- grated and peeled
  • 1 tbsp. vanilla
  • 3 cups flour, sifted
  • 1 tbsp cinnamon
  • 1 tsp salt
  • 1 tsp soda
  • 1 1/4 tsp baking powder
  • nuts- optional

Beat eggs, continue beating and add oil, sugar, zucchini, and flour. Sift the dry ingredients together and add to the first mixture. This is enough for 3 loaves or 5 No. 2 size round cans. Bake at 350 for 1 hour. Very good sliced with a spread of butter and a slice of cheese. Freezes well also.

Turtle Cake- Marlene Bruxvoort

-The recipe baking time was unique since your splitting the cake batter in half and baking at two different degrees.- Michele

Make a regular German chocolate cake as directed. Take 1/2 of the batter and bake at 350 degrees for 15 minutes. While this is baking, melt 35 caramels with the 1 can sweetened condensed milk. Pour this over the baked cake half and put 3/4 cup chocolate chips and 3/4 cup nuts over the caramel. Then pour the other 1/2 of the cake batter and bake for 10 minutes at 250 degrees, then 15 minutes at 350 degrees.

Lunch Box Chocolate Chip Tarts- Laurel Bosma

Image by flockine from Pixabay

-I thought these looked like fun! Give them a try and I will too.-Michele

  • 1 stick of butter melted
  • 1 cup brown sugar
  • 1 cup half and half
  • 20 graham crackers crushed
  • 1- package 20 oz. mini chocolate chips

Mix together and then add the 20 whole graham crackers crushed and a 12 oz. package of miniature chocolate chips.

Take a mini muffin tin, spray with non-stick spray and then add the above mixture. Bake at 250 degrees for 15 minutes. Let sit a few minutes before removing it with a spoon.

Breakfast Casserole- Margo Bruxvoort (Brad’s mom)

Grease a 9×13 pan. Line pan with 6 slices of bread, crusts removed. Put on top of bread:

  • 1 lb. of diced ham
  • 1 1/2 cup Cheddar cheese grated
  • 1/4 cup green pepper diced
  • 6 oz. can mushroom stem and pieces, drained
  • 6 more pieces of bread with crusts removed

These top 5 can be done the night ahead. Right before baking, combine and pour over the top:

  • 3 cups of milk
  • 6 beaten eggs
  • 1/2 tsp salt
  • 1/2 tsp dry mustard

Bake at 350 degrees for 1 hour OR bake at 275 degrees for 2 hours. Wonderful for breakfast guests. Serves 12-16.

Waffles- Delores Meendering (Brad’s Aunt from Hull)

I like to find different recipe for waffles. This is a good recipe to try.

  • 2 eggs, separated
  • 1 3/4 cups milk
  • 1/4 cup vinegar
  • 1/3 cup oil
  • 1 cups flour
  • 1 tbsp. sugar
  • 1 tsp. baking soda
  • 1/2 tsp salt

Beat egg yolks, vinegar, and milk. Add oil. Add dry ingredients. Stir till smooth. Beat egg whites till stiff. Fold in. Bake.

Lastly, I have a recipe from Brad’s dad Harvey….

Elephant Stew- Harvey Bruxvoort

Image by luxstorm from Pixabay

-There’s a comedian in every family.- Michele

  • 1 elephant
  • salt and pepper
  • 2 rabbits- optional

Cut elephant into bite-size pieces. This should take you about two months. Add brown gravy to cover. Cook over kerosene fire for four weeks. This serves 3.800 people. If more are expected, rabbits may be added, but only if necessary, as most people dislike finding HARE in their stew! HA!

Oh, man! Till next time friends, here is to good food, good friends and some great family to share life with!

Michele

McNess Recipes and More

Here we are! The last of the McNess Recipes and more articles- McNess, McNess: Secrets of the Champion Cake Baker. I have had such fun looking up information, reading, and enjoying the recipes and nostalgia. But, like all good things, this too has come to an end.

Before I close out my last McNess article, I thought you would enjoy knowing that McNess not only had spices and flavorings, but they had remedies, nectars, food products, toilet articles, miscellaneous, stock remedies as well as brushes.

McNess also offered a “Helpful Free Service for All McNess Customers”. You could take advantage of these free services by writing in with questions. The ad said that the “widely known” physician, surgeon or veterinarian would “promptly” write you back.. All free of charge!

They also would repair your McNess brushes or mops for free. The ad reads -“It makes no difference what concern made the brush or duster we will repair it just the same. Furthermore, we will guarantee when we have put the handle on that it will stay on. Our secret process fixes that.” I guess you can spank Johnny as much as you want with the broom handle because it’s not coming off! HA! That’s me being silly by the way. That was NOT in the McNess ad.

Recipes

Salted Stuffed Dates

Image by Enotovyj from Pixabay

Removes stones and fry dates in butter, but do not burn. Stuff with chopped nuts, seasoned with salt and flavored with vanilla. Roll stuffed dates in confectioner’s sugar and wrap each piece in paraffin paper; twist at the end.

Good Economy Layer Cake

  • 1 1/2 cups flour
  • 1 cup sugar
  • 3 teaspoons full baking powder
  • 2 eggs
  • Milk
  • 5 tablespoons melted butter
  • Flavor to taste

Put flour in mixing bowl, with sugar baking powder. Break eggs into a measuring cup, fill with milk, and add to the other ingredients. Add butter and beat. If baked in layers have a hot oven, if baked in cupcakes have *slow oven.

*I get a chuckle every time I see mentioned slow oven, hot oven, rather hot oven.

Mustard Pickles

Image by congerdesign from Pixabay
  • 1 gallon vinegar
  • 1 cup sugar
  • 1 cup salt
  • 1 cup mustard
  • Cucumbers

Cook mixture and cool. Pour over the cucumbers . Let stand two weeks before using. Delicious and easy to make.

Penoche

  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 1/2 cup milk
  • 1 tablespoonful butter
  • 1 cup nuts
  • 1 teaspoonful vanilla
  • *Speck salt

Mix sugar, milk, butter, and salt. Cook until it forms a softball when dropped in cold water. Let Candy stand in a pan of cold water until cool. Add nuts and vanilla, beat until stiff. Put in a buttered pan and cut in squares.

Sausage With Fried Apples

Image by Alexas_Fotos from Pixabay

Fry country sausage formed into pats until thoroughly done. Remove from the pan and prepare a dozen slice of apple rings made by removing the cor and peelings from sound apples. Dip into sausage fat and fry until done. Place the rings around the sausages. Garnish with parsley or rings of red pepper and serve very hot.

Sunday Hot Bread

  • 3/4 cups sugar
  • 1 egg
  • 2 tablespoonfuls butter
  • 1/2 cup milk
  • Pinch of salt
  • 1 1/2 cups flour
  • 3 teaspoonfuls baking powder
  • 3 teaspoonfuls lemon extract
  • Granulated sugar
  • Cinnamon

Cream butter and sugar, add egg mixed with mild and extract, then flour and baking powder. Spread in 2 large cake tins, sprinkle with a mixture of sugar and cinnamon. Bake 20 or 25 minutes in a quick oven. Serve preferably hot for Sunday night supper.

A Recipe From Switzerland- Tripe Oysters

Image by deluxtrade from Pixabay
  • 1 pound fresh tripe
  • Salt
  • Fine bread or cracker crumbs
  • Pepper
  • 1 egg beaten
  • 2 tablespoonfuls cold water

Clean honeycomb tripe carefully and simmer it for one hour in water to cover. Cover, sprinkle with salt and pepper, and cut it in oblongs to the size of an oyster. Dip in fine crumbs, then in beaten egg to which the water had been added, then in crumbs again. Fry in very hot lard until brown. Serve with a border of cold slaw, or slice or points of lemon with finely chopped parsley sprinkled over them.

There we have it, friends. A recipe variety to spice up your cooking and baking life! Be sure to let me know if you make the Tripe Oysters. That should be an interesting one. I don’t think all the lemon in the world along with ketchup and ranch dressing could get me to swallow that down.

As always, here is to good food, good friends and a good life!

Michele

Rhubarb Fever!

There is a backstory to this title. I will tell that story later, till then let’s talk about rhubarb and it is definitely in season. I can see my patch right here from my window and it is telling me to “get picking”.

There are lots of delightful things to create with rhubarb. To satisfy all you rhubarb lovers I will give you some great recipes. Enjoy!

Rhubarb Cake Dessert- Florence Brouwer

Table Blessings church cook book- 100th Anniversary 1st Reformed Church Randolph Wisconsin

Ingredients

  • 1 white cake mix
  • 3 c. finely chopped rhubarb
  • 1 c. sugar
  • 3 oz pkg strawberry or cherry Jello

Make cake mix following box directions. Put in greased 9×13 inch pan; In a bowl mix together the chopped rhubarb, sugar and jello and then place on top of the cake batter. Bake for 34 minutes at 350 degrees.

-I like to serve it warm with a dollop of fresh whipped cream.

Rhubarb Fruit Cup- Wilma Vanden Berg

Family Favorites of Sheldon Christian, circa 1986

Ingredients

  • 4-6 cups rhubarb
  • 1 package frozen strawberries
  • 1 small can mandarin organges (drainded)
  • 2 or 3 sliced bananas

Directions

Cook your rhubarb until tender. Sweeten to taste, but not too sweet. Then add your frozen strawberries, mandarin oranges, and bananas. Cool thoroughly. Very refreshing.

Glazed Rhubarb Almond Pie- Daune DeVries

rhubarb pie
Image by Ulrike Leone from Pixabay

Randolph Christian School Cookbook, 1990

Ingredients

  • 1 4 3/4 oz danish dessert and pie glaze mix
  • 1/2 c. sugar
  • 4 c. rhubarb cut into 1-inch pieces
  • 1 8 oz pkg cream cheese softened
  • 1/3 cup sugar
  • 1 tbsp milk
  • 1/2 tsp vanilla
  • 1/4 c slivered almonds
  • 1 9 inch pastry shell

Directions

Prepare glaze according to package directions. Cover surface with wax paper. Set aside. Bring the first 1/4 cup sugar and 1 cup water to a boil. Add rhubarb, bring to a boil again. Reduce heat and simmer the rhubarb covered for 2-3 minutes. Carefully remove rhubarb with a slotted spoon. Set aside. Beat cream cheese with the remaining sugar, milk, and vanilla until fluffy. Fold in almonds. Spread over the bottom and sides of the pastry shell. Spoon half of the glaze over the cheese layer. Arrange rhubarb over the glaze and the remaining glaze on top of the rhubarb. Chill. Before serving sprinkle with additional sliced or slivered almonds.

Rhubarb Slush- Amy Hanson

rhubarb slush
Image by Sandy Miller from Pixabay

Ingredients

  • 8 cups of rhubarb, cut up
  • 2 quarts of water
  • 3 c. sugar
  • 1 box strawberry jello, small
  • 1/2 c. lemon juice
  • 1 container frozen strawberries
  • white soda

Directions

Boil together the rhubarb and water for about 20 minutes. Strain juice into a container to freeze. Pour half of the strained rhubarb juice into a pot to reheat adding to it: 3 cups of sugar, 1 box strawberry jello, 1/2 cup lemon juice, 1 container frozen strawberries. Stir together until well combined and sugar and jello are dissolved. Return the reheated portion into the container to freeze with the rest of the strained rhubarb juice. Stir together. Freeze. Stir frequently while freezing.

To serve, place two scoops of frozen rhubarb into a glass with a white soda, stir to combine. Refreshing! Enjoy!

Rhubarb Sauce- Brenda Groen

rhubarb sauce
Image by Gelly___ from Pixabay

Ingredients

  • 4 cups cut Rhubarb
  • 1/2 cup water
  • 1 cup of sugar
  • 3oz of jello

Directions

Combine water, jello, and sugar. Heat until dissolved! Add rhubarb and cook until tender!

Once bitten twice shy

My mother always told me we don’t talk about “illnesses” while eating food. I applied this maxim to reading recipes as well. Now that recipe reading is done, I shall tell my story.

My mother had made a rhubarb dessert for our Sunday evening desert after the big meal. Grandpa and Grandma Syens came over and we all enjoyed a nice meal together.

After supper, I ran outside to play. It had been a hot day with lots of activity and I wasn’t going to slow down that evening either. Eight in the evening rolled around and it was time to head home. Waiting for me at home was a nice piece of rhubarb dessert and a scoop of ice cream.

Wiping the sweat from my face in the kitchen dish cloth, I took a seat at the kitchen table and dug into the rhubarb dessert. Yummy! I really liked how it smelled, looked and tasted.

After finishing my dessert it was to the bathroom for a bath before bed. While getting ready for bed I felt kind of weird and made a point to tell my mother about my discomfort. Later into the night the fun began. My mom said I had the stomach “flu”, but I was convinced it was the rhubarb.

It’s been thirty years since that fateful night. I can make rhubarb desserts, I just can’t bring myself to eat them. Hopefully, I will be bringing you a few more rhubarb recipes next week. Stay tuned!

As always, here is to good food, good friends and a good life!

Michele

Bacon Part Two

Here we are, bacon part two! If you missed last week’s bacon article this week should make up for it. Bacon recipes are in this week’s edition. It doesn’t get any better than this. Throw out those M & M’s in the candy dish and puts some fresh crisp bacon out! You’ll probably have more new friends pop in to visit than you’ve ever seen.

A couple of weeks ago I had baked some bacon in the oven. Delicious bacon smells were making their way around the house. UPS pulled up and I met them at the door. After I had opened the door they UPS guy handed me my box and said, “Man that smells great! Is that bacon?”.

Different ways to cook bacon

According to Cook’s Country June/July issue in the “Getting to Know Bacon” article by Scott Kathan, bacon should never be cooked to quickly or aggressively. The reason behind this is to give the fat on the bacon time to render.

Personally, I like to bake my bacon in the oven on a rimmed baking sheet. Turn my oven to 400 degrees F and while I wait for it to heat up I slowly arrange my bacon on the tray. To save cleanup time, you can place a sheet of aluminum on the bottom. But I don’t mind the cleanup, so I have never done that. I save the grease to fry eggs in or use to jazz up cornbread.

Baking bacon in the oven is great for large batches of bacon. I like to do large batches and then place some in a container to eat at breakfast throughout the week and then I freeze the rest. If I am freezing some of the bacon, I remove those pieces earlier before they get crisp. That way I can pop them in my skillet or on the griddle and finish frying them with my eggs or pancakes.

Scott Kathan recommends cooking smaller batches of bacon by using a skillet and just enough water to barely cover it. Bring your water to a boil over high heat, and then lower the heat to medium and cook until the water has evaporated and the bacon is crispy.

Fun bacon recipes!

We can’t start bacon recipes without listing bacon jalapeno poppers! This is an oldie but a goodie. How can you go wrong with bacon and cream cheese?!

Bacon Jalapeno Poppers

jalapeno
Image by Ray Shrewsberry from Pixabay

Ingredients- makes 12 poppers

  • 12 slices thick-cut bacon
  • 12 jalapeno peppers- a good size would be a 3-inch pepper
  • 1/2 cup cream cheese
  • 1/2 cup shredded sharp cheddar or shredded Monterey jack

Directions

Turn your oven on to 400 degrees F and line a rimmed baking sheet with aluminium foil.

safely cutting jalapenos with gloves
Image by Robyn Wright from Pixabay

Before touching your jalapeno’s FIRST– put on food service gloves to prevent the oil from the jalapeno getting on your hand and then accidentally touching your face or eyes! Take your jalapeno peppers and cut them lengthwise, remove the seeds and membranes. I like to use the tip of a teaspoon to help scrape and remove.

Next, in a mixing bowl, mix together your cream cheese and shredded sharp cheddar until well blended. Take each jalapeno half and fill them with the cream cheese and cheese mixture. Put each half back together and then take a strip of bacon and wrap it around the jalapeno (it’s a bacon seat belt for all the delicious cream cheese) and lay them seam side down in the baking sheet. If your bacon isn’t holding well, take a toothpick and push it through the bacon into the jalapeno and back out the other side securing the bacon to the jalapeno.

Place your baking sheet of bacon jalapeno poppers into the 400-degree oven for 15 minutes, or until the bacon is crispy. Enjoy!

Bacon Wrapped Water Chestnuts – Julie Bahr

This is a great recipe from my old “Stampin Up!” demonstrator Julie Bahr… she has no idea her recipe is about to hit the newspaper!

Ingredients

  • 3 cans whole water chestnuts
  • 1 package hickory smoked bacon
  • brown sugar

Directions

Drain the 2 cans of water chestnuts and set aside the juice and then drain and dispose of the juice from the 3rd can. Put the 2 cans of juice in a mixing bowl. Add just enough brown sugar to turn the juice a nice brown color. Add water chestnuts into the brown sugar mixtures. Marinate them overnight.

Take the bacon and cut into half or thirds depending on the size of the water chestnuts. Take each marinated water chestnut and wrap a piece of bacon around and stick a toothpick in to hold it. Place them on a broiler pan and broil them until they are nice and brown. Place broiled bacon-wrapped chestnuts in a slow cooker to keep them warm. Enjoy!

More Recipes to look up

bacon wrapped green beans
Image by RitaE from Pixabay

There are many interesting bacon recipes… give these a try:

Don’t forget, bacon is a wonderful meat moisturizer wrapped around chicken breasts, pheasant, and wild turkey. Basically, you just can’t go wrong with bacon.

Till next time friends, bacon in moderation! Here is to good food, good friends and a good life!

Michele

Bacon

Bacon. Bacun. Rasher. Backe. All words used from around the world, throughout time to describe salted pork belly. Delicious, would describe how it tastes.

I’m not alone in this love affair for bacon. I bet you enjoy bacon too. That crisp salty slice of pork right next to your eggs and toast. On top of those beautiful garden-fresh sliced tomatoes kissed by the sun, piled on some nice romaine lettuce with mayo and fresh bread. It makes me want to go bake some bacon in the oven RIGHT NOW. Sigh.

Bacon’s beginnings

According to Peggy Trowbridge Filippone of The Spruce Eats, in her article
“The Short History of Bacon”, salted pork belly made it debut thousands of years ago in China.

From there bacon spread over into the Roman Empire and then to the Anglo Saxon peasants who cooked with bacon fat. If the Romans liked it, it wasn’t too long and the whole rest of the world would like bacon too.

A prehistoric “smoke cave” was found in the mountains of Siberia. Cave drawings nearby depicted cavemen smoking pork belly, complete with instructions on how to place your small fire breathing dragon in the smoking cave and what wood to use for smoking. There, you should be paying attention now! Hopefully “small fire breathing dragon” caught your attention and you knew I was fibbing.

Cuts and Cures

Image by Wokandapix from Pixabay

You can take several different muscle areas of the pig and make bacon. Your region and culture dictate what part of the pig the bacon is cut and the process you use to cure it. Here are a few “cuts” of bacon:

  • Side bacon– comes from the pork belly, has streaks of muscle and fat running parallel- this is popular in the USA. Italians use this cut as well to make their pancetta.
  • Back bacon– comes from the back of the pig, leaner. The UK and Ireland like this cut.
  • Collar bacon– comes from the back of the pig near the head, neck area
  • Cottage bacon– comes from the pig shoulder area, leaner, very meaty
  • Jowl bacon– comes the cheek area of the pig, Italians call it Guanciale

I have only had side bacon and cottage bacon. Cottage bacon makes an excellent morning breakfast side of protein. Cottage bacon has more meat than side bacon, but it is not as flavourful as side bacon due to less fat.

The curing of bacon is generally done as a wet cure (soaking it in a solution with the popular potassium nitrate and sodium nitrate) or a dry cure (using plain crystal salt). According to the cookbook The Virginian Housewife, circa 1824, you always smoked bacon. To have done anything else was sacrilege. Smoking bacon was considered a job for both genders- not just the “guys”.

Flavor town

Image by Aga_Ba from Pixabay

Bacon just doesn’t come plain. Many folks like to add “flavors” to their bacon! I can’t write this article without mentioning two great places to stop and get some homemade cured bacon. These places are Edgerton Food Center and V&M. Two very great places to get some GREAT bacon.

First up we have Edgerton Food Center. Bill Sandbulte does a great job making their cottage bacon, side bacon, and pepper bacon. I remember the first time I found out there was “cottage bacon. EFC was out of regular side bacon so they asked me if I had ever tried cottage bacon. I had never heard of cottage bacon but wanted to try some. I ordered two pounds of the cottage bacon and was very glad I did.

Next, we have V&M. They have a variety of flavored bacon: regular, pepper, Hungarian (has garlic and onion flavors), apple cinnamon, and Raspberry Chipotle. They make cottage bacon as well.

I have tried their apple cinnamon and it is very delicious. The apple cinnamon has just the right amount of apple and not overpowered by the cinnamon. The other flavors I have been a little shy about trying when it comes to the pepper, Hungarian, and raspberry chipotle.

Stay tuned to next week’s bacon recipes and different ways to cook bacon. Till then friends, here is good food, good friends and a GREAT LIFE! Thank you Founding Fathers for our Constitution and our Veterans for fighting for freedom here and abroad.

Michele