Taste of Home Cooking School

Last night at the fair grounds in West Bend, I had a booth at the Taste of Home Cooking School. With the assistance of my sister and my daughter, I gave out samples of Rocky Road Fudge (page 155 in my cookbook) and Buttermints (page 152). With 1000 mostly women present, I had LOTS of samples. I have to say, that our booth was the most colorful one there! "Recipes for a Full-Filled Life" was very well received!

Book Signing at the Library

I've been asked to do a book signing at the West Bend Library on Tuesday Nov. 30th at 7pm in the story room. Along with samples(!), I'll tell a little about my life and why I decided to add yet another cookbook to the market! "Recipes for a Full-Filled Life" will be available for sale that night. Please join me!

Pumpkin Bread

This bread is best made with Chinese Five Spices. Find it in the oriental section of your grocery store.

3 1/2 c. flour

2 tsp. baking soda

1 1/2 tsp. salt

1 tsp. Chinese Five Spices or cinnamon

1 tsp. nutmeg

3 c. sugar

4 eggs

1 can (15 oz.) pumpkin

1 c. oil

2/3 c. water

1 c. chopped walnuts

Topping:

2 T. melted butter

2 T. sugar

1/2 tsp. Chinese Five Spices or cinnamon

Preheat oven to 350. Combine dry ingredients together; mix well; set aside. Combine sugar, eggs, pumpkin, oil and water; mix well. Add walnuts. Add to dry ingredients and stir only until incorporated. Bake in 2 greased bread pans (9x5-inch) for 45-60 minutes, or until tests done with toothpick. Leave in pan 10 minutes; remove.

For topping, brush tops of bread with butter. Combine sugar and Chinese Five Spices and sprinkle over butter. Continue cooling on wire racks.

Optional: Serve this bread with whipped butter: In mixer, beat 1 pound softened real butter for about a minute. Slowly add 3/4 c. oil (sunflower, corn, or light-tasting olive oil). Continue to beat on high for about 5 minutes.

Thanksgiving Part 4

What lessons can we learn from the Pilgrims? Many--and it all comes back to faith. In the book of Hebrews, it states: "Without faith it is impossible to please God, because anyone who comes to Him must believe that He exists and that He rewards those who earnestly seek Him." The Pilgrims sailed to America because of their faith. They wrote the Mayflower Compact based on God's Word and signed it by faith. They persevered in the harsh climate because of their faith. They befriended the native Americans because of their faith. Their uncompromising belief in God and His Word became the cornerstone of the colony and in turn of the new nation. The choice of the Pilgrims is clear: believe God in all circumstances.

Governor Bradford once wrote these words that should stir our hearts to greater levels of thankfulness for all we possess and enjoy: "We have noted these things so that you might see their worth and not negligently lose what your fathers have obtained with so much hardship." Psalm 105:5 "Remember His wonders which He has done; His marvels and the judgments uttered by His mouth."

The following year there was a severe drought. The colonists prayed and fasted, and the Lord sent the rain. Enough corn was harvested for the next year and even extra to trade. God performed another miracle. Another Thanksgiving was shared with the Indians. The Indians recognized the hand of God in ending the drought. Legend has it that there were 5 kernels of corn at each plate so no one would forget God's loving care.

Thanksgiving Part 3

Spring came. The Pilgrims met Samoset who learned how to speak English from fishermen. Then they met the famous Indian, Squanto. He was a true God-send--God had an amazing plan for him. The journal entry reads: He was "a special instrument sent of God for our good". Prior to this, Squanto was a sold as a slave and taken to Europe for 10 years. A Spanish monk told him about Jesus. During the time he was in Europe, a plague wiped out his tribe in America. God had saved him from the plague. Other Indians were superstitious of the cleared land, which was a welcomed gift to the Pilgrims.

Upon returning to America, Squanto was not only a translator, but also provided invaluable practical knowledge. He taught the Pilgrims how to use fish "cleanings" for fertilizer, how to grow pumpkins, make maple syrup, trap beavers and stalk deer. He taught them what herbs to use for medicine. Squanto lived with the Pilgrims until his death. The Pilgrims remembered the words of Psalm 105:1-2, 5: "Oh give thanks to the Lord, call upon His name; make known His deeds among the peoples. Sing to Him, sing praises to Him; speak of all His wonders. Remember His wonders which He has done, uttered by His mouth."

Another Indian, Chief Massasoit, was treated with respect and the love of Christ by the Pilgrims. He was very sick and the Lord healed him through a Pilgrim's medicine. This resulted in a peace treaty which lasted 50 years.

In October 1621, the First Thanksgiving was declared by Pilgrim Governor Bradford. 90 Indians came, bringing deer and turkeys. Other menu items were: venison, goose, lobster, eel, oysters, clam chowder, parsnips, turnips, cucumbers, onions, carrots, cabbage, beets, radishes, dried fruits, pies made from rehydrated fruits, ground corn made into hoecakes (thin slices of bread baked on a fire on the end of a hoe). The Indians brought a special treat--POPCORN--and added maple syrrup to make popcorn balls. The event lasted 3 days. There were games, shooting with bows/arrows and guns and all the boys raced and played.

Before the feasting began, they prayed! Even though half died that first year, the people were grateful--being grateful is a choice. It's not a feeling dependent on our circumstances, as we clearly see in the Pilgrims' lives. They believed that God was in control. They responded to the circumstances of their lives with a perspective that said, "God has allowed this for our good".

In November 1621, more colonists arrived, so the rations were cut in half. This was known as the "starving time". It is said that each person was only allowed 5 kernels of corn per day. They had a choice--they could either give in to bitterness and despair or they could trust Jesus. They chose Jesus---no one starved!---to be concluded!

Thanksgiving Part 2

On September 6, 1620, the Mayflower left England for a 9 week journey to the New World. 102 Pilgrims plus crew, most were in their 20s and 30s; a few in their 50s, lived in an area the size of a volleyball court. The menu was terrible, but there was no cooking! Food consisted of brine soaked beef, pork and stale, hard biscuits full of insects. The rats on board ate the same menu. There were many suffering from sea sickness. There were no sanitary toilets, and no fresh air. The hatches had to be closed due to the storms. When the storms came, they prayed. They did not complain; they trusted God. They had an attitude of gratitude. There were 2 deaths during the trip. One was a mocking sailor who died of a mysterious disease. And the other was a servant who refused to drink the lemon juice, used to prevent scurvy. Upon arrival at Cape Cod, the journal entry read: "Being thus past the vast ocean, and a sea of troubles...they had now no friends to welcome them nor inns to entertain or refresh their weather-beaten bodies...what could now sustain them but the Spirit of God and His grace?" Shouting for joy and falling to their knees to pray, they read Psalm 100: "Shout joyfully to the Lord, all the earth. Serve the Lord with gladness; come before Him with joyful singing. Know that the Lord Himself is God; It is He who has made us, and not we ourselves; We are His people and the sheep of His pasture. Enter His gates with thanksgiving, and His courts with praise. Give thanks to Him; bless His name. For the Lord is good; His lovingkindness is everlasting, and His faithfulness to all generations."

The Pilgrims arrived on a Saturday and the men left the ship with muskets and axes to explore and get firewood. But God already provided--they found 36 ears of corn buried in a large iron pot. The harder things got, the more they prayed and trusted God. On Sunday, they observed the Lord's day. There would be no work and no exploring.

In November, the Mayflower Compact was drawn up. Men entered a covenant to create a society based on Biblical principles. ...to be continued

Thanksgiving Part 1

The story of the first Thanksgiving is so incredible. Hope you enjoy!

Thanksgiving is unique: distinctly Christian and exclusively American. It celebrates: FAITH, FAMILY AND FREEDOM.

Even though historical accounts vary, the story of the first Thanksgiving cannot be told without first talking about Jamestown settlement. The purpose for this voyage to the New World was to find GOLD! God was not a priority. Captain John Smith was a dishonest man. There were 1200 settlers in 1619; only 200 were alive a year later. Their menu was cats, dogs, mice, roots of trees and bushes, they gnawed leather and boiled and ate book covers. The people who settled Jamestown considered themselves good Christians. However, they did not seek God's guidance. They did not ask His forgiveness, so they did not receive His blessings. But the next group of settlers knew better than to start a new life without Christ. They trusted God, and it made a big difference.

Led by William Bradford, Separatists left England to go to Holland for religious freedom. After 10 years, they decided to go to America but only after they spent a day in fasting and prayer for the journey ahead. They read the verse in Ezra 8:21: "Then I proclaimed a fast...that we might humble ourselves before our God to seek from Him a safe journey for us, our little ones, and all our possessions."

They had a great hope and inward zeal of laying a good foundation for the advancing of the kingdom of Christ to the remote parts of the world--much different goals than Jamestown colony! Pastor Robinson encouraged and prayed for the Pilgrims before they left. They had a feast and sang Psalms. Many left children and family behind because of the possible hardships and vigorous ocean voyage. One of the voyagers said: "We refreshed ourselves, after our tears, with the singing of Psalms..."---to be continued!

Cranberry Relish

The cranberry is Wisconsin's No. 1 fruit crop in both value and acreage. The cranberry industry supports about 7,200 jobs across the state. This simple recipe is one of my favorites.

1 c. water

1 c. sugar

3 c. fresh or frozen cranberries

Bring water and sugar to a boil over high heat. Add cranberries. Simmer 10 minutes. Cool. Cover and refrigerate.

Did you know that there are only 3 fruits native to North America that are commercially grown? They are cranberries, blueberries and concord grapes.

Equipment Review: Microplane Zester/Grater

The Microplane grater is a great tool. It's modeled after a rasp--a tool used in wood working. The Microplane is great for grating hard cheese, like Parmesan, for coconut or for zesting citrus. It works best if used "up-side-down" as you can see the amount of zest, and you can better control the grater and avoid getting any of the white (pith) bitter part of the citrus.

Lemon Curd

Use this lemon curd as a filling for a cake, as a topping on a cheesecake or just served with fresh fruit. It's very yummy!

3 large eggs

1 c. sugar

1/2 c. fresh squeezed lemon juice

1/4 c. butter, melted

1 T. fresh grated lemon peel

In the top of a double boiler, beat eggs and sugar. Stir in lemon juice, butter and peel. Cook over simmering water until thickened, about 10-15 minutes. Cool. Cover and refrigerate; use within 5 days.

If you don't have a double boiler, simply use a bowl that will sit on top of a saucepan. The bottom of the bowl should not touch the water. The heat of the steam will cook the curd.

Grandma's Apple Kuchen

This recipe really is from my Grandma! It is not in my cookbook, and it really is one of my favorites (what was I thinking to not include it?) Honey in this kuchen brings out the great flavor in the apples.

Crust:

1/3 c. butter

1/2 c. sugar

1 egg yolk

1 1/8 c. flour

1 tsp. salt

Mix together the above and pat on sides and bottom of a greased 9" x 9" pan. (Note: if you only have an 8" x 8" pan, just toss some of the mixture.)

Add about 7 c. peeled and sliced apples.

3/4 c. honey

1/4 c. flour

1/4 c. water

Mix honey, flour and water together and pour over apples. Sprinkle with lots of cinnamon. Bake in preheated 350 oven for 1 1/2-2 hours. You may need to cover with foil part of the time to fully cook apples. Serves: about 9

Did you know there are 7,000 varieties of apples in the world? Apple seeds were brought to America from Europe. The crab apple is one of a few varieties of apple that is native to North America.

Fox 6 TV show

I helped with a segment about apples on Fox 6 today. The Apple Dip recipe (following) is not in my cookbook--and it's a good one--enjoy!!

You can watch the segment HERE.

Apple Dip

8 oz. cream cheese, softened

1/4 c. brown sugar

1/4 c. powdered sugar

1/2 tsp. vanilla

1 c. crushed salted peanuts

In a small bowl combine all ingredients and mix well. Cut apples into wedges and dip into apple dip.

Creamy Scalloped Potatoes and Ham

The aroma of this casserole will help welcome the cooler days ahead.

4-5 peeled potatoes, sliced into 1/4" slices

1 small onion, chopped

1 1/2 c. cubed cooked ham

3 T. butter

3 T. flour

2 c. milk

salt and pepper to taste

1 c. shredded cheddar cheese, optional

Layer 1/2 of the potatoes into the bottom of a buttered 8" x 8" pan. Top with onion, ham, and remaining potatoes.

In a medium saucepan, melt butter over medium heat. Mix in flour. Slowly add milk, stirring constantly until mixture comes to a boil. Boil and stir for 1 minute. Season with salt and pepper. Pour over potatoes. Cover with parchment paper, then tightly with foil. Bake in preheated 400 oven about 1 1/2 hours until potatoes are tender. Remove parchment and foil; top with cheese. Bake an additional 5 minutes to melt cheese. Serves 4

Welcome to Fort Wilderness!

This weekend I helped cook for a Ladies' retreat at Fort Wilderness, Christian camp in northern Wisconsin. It is one of the best places on this side of heaven! The atmosphere is beautiful, and the food is beautiful and delicious! You can check out http://www.fortwilderness.com/ and see that there are family, youth and adult year-round camps.

The banquet meal for the ladies was fabulous: Mixed greens and fresh strawberry salad with poppy seed vinaigrette and caramelized almonds, beef filet with a rosemary, herb and EVOO rub--topped with Gorgonzola butter, grilled mixed veggies and cranberry rice medley. Dessert was a layered ice cream pie with lady fingers. By now your mouth must be watering! I didn't take the time to take a lot of photos, since I was assisting with the cooking!