Posts

Posted on

Baked Apples

Fill the house with the smell of baked apples as a welcome snack on a snowy day.

Jump to Recipe

“I really should write,” I said to my husband as he walked out the door. “But my head is too full.” “You don’t have to, you have time,” he replied calmly. His snowpants, boots, and jacket stifled him as he stood next to the partially opened door, impatient to leave. The kids sat in the car similarly attired. Sleds filled the hatchback.

“Yes, I have time, but that’s the problem. These days I never feel like I have time and when I do have time, I want to take a nap.”

“Do what you need to do, you have the time,” he stressed again. His impatience to go adventure was palpable.

The minute the door closed, the “shoulds” set in. I should write, I should weave, I should start outlining the article I want to write. My dreams from the past few nights have been leading me into a specific direction, but I wasn’t quite ready to take the mental leap necessary to start.

The fluffy snowflakes float down. The cardinal has not been by to visit today. The squirrel nest high up in the apple tree seems forgotten. Because the house is finally quiet, I can hear the crows cawing outside. The old part of the house creaks as the wind blows slightly. It is finally peaceful.

In the past year, with everyone on top of each other, I take my moments when I can find them. I stay up past everyone at night so that I can enjoy the quiet. I shut doors that I used to leave open. The ringer is never on on my phone. I moved my desk into a more secluded area of the house. But it’s not enough to quell my need to be alone.

I tell myself to relax and enjoy the nothing for a little bit longer before I close the computer. I don’t have to be the one to make lunch. There is plenty of food for anyone willing to prepare it.

The house will soon be refilled with laughter and screaming, voices that used to be so high pitched and childish taking on deeper tones. The words and ideas are still unformed and immature at times, but the voices have changed. As often as not, I am no longer “mommy” or “mama”, but instead am “mo-om” or “bruh”. I can see the grown men the boys will be and want to hang on just a minute longer.

So we have these moments.

They go out and sled, run around like the children they still are. Laughing as they get chilled. The door will open soon with a rush of cold air and noise and demands for hot chocolate or Russian tea.

Just another minute longer in the peace. One more second watching white curtains billow from the heating vent. One more moment of just my breathing as I close my eyes and clear my head.

I open my eyes and think I might have just enough time to make some baked apples in time for my family’s return from the sledding hill.

There is nothing like the smell of warm apples and cinnamon to welcome one home. Baked apples are like being embraced. They are the “I missed you”. Imagine being able to say all that without hours of effort.

The Recipe:

Baked Apples

Sour apples baked in sugar, spiced syrup make a wonderfully easy fall dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American
Servings 8 People

Equipment

  • Baking dish large enough for 8 apples

Ingredients
  

  • 8 Sour Apples
  • 1 cup Sugar
  • 1/4 tsp Cinnamon
  • pinch Salt
  • 2 oz Lemon Juice
  • 1 cup Boiling Water

Instructions
 

  • Core apples. Mix sugar, salt, and cinnamon together. Add small amount of lemon juice to each apple. Fill each with sugar mixture. Cover the bottom of the baking dish with the boiling water. Bake at 375° until apples are tender (about 1/2 hour). Baste occasionally with syrup that forms. Eat warm or cold topped with whipped cream, ice cream, or nuts.
Keyword Apple Recipe, dessert recipe, Easy recipe, Fall recipe

If you liked this recipe, you may also like Apple Cake, Champion Apple Pie, and Apple Butter Cake with Caramel Icing

Posted on

Candied Nuts for Anytime

I’ve tried glazed nuts and spiced nuts in different combinations, but this recipe for candied nuts are the ones I long for when I run out.

Jump to Recipe

Candied nuts are a staple at German Christmas markets. The warm cinnamon scent permeates places like Cabela’s and the Belvedere Oasis. The best dine out salads contain either a candied element like nuts or a pickled element. Until that strawberry spinach salad at my friend’s house with sweet onion dressing, I hadn’t really considered making candied nuts at home. “It’s so easy” Beth promised me.

Imagine having an endless supply of candied nuts at home.

When I get an idea, I run with it to the extent of my abilities. What if…?

So I started experimenting.

I used Beth’s basic recipe and started experimenting. I tried it with slivered almonds, whole almonds, pecans, walnuts, the occasional peanut. I’d get a bag of mixed nuts…

I knew it was a slippery slope I was on. I found out that I don’t really like candied nuts on a savory salad. They really aren’t good to eat right before bed because they are a little challenging on the digestive system.

Before long I was dabbling in brittle and spending chunks of my grocery budget on nuts to feed my habit.

My husband humored me until I eventually got my fill. He’s pretty awesome like that.

And then I discovered my great-grandma’s recipes.

My great-grandmother clipped the candied nut recipe from a bag of Crystal Sugar. I moved it to the “not quite yet” pile of recipes because of the required use of a candy thermometer.

I have a mostly hate relationship with candy thermometers after breaking multiple by accidentally sticking them in water while they were still hot. I’ve also lost the clips that are supposed to keep them on the side of the pan. I’ve never wanted to spend the money to get the more expensive variety that may meet my expectations because I don’t use a thermometer that often. (Unless I just don’t use it that often because I didn’t like the thermometers I’ve had.)

I waited too long.

In the before time I brought these nuts to work as part of a themed potluck we were doing. It might’ve been breakfast buffet or cheese and crackers day. Whatever the reason, the nuts were gone before I left for the day and I handed out the recipe multiple times.

A Warning:

You will burn yourself while making this recipe. Just expect it. It may not be from sugar splatters. More likely a hot nut will find its way into your mouth and as you gasp from the searing pain, your hands will be reaching for another nut. It’s fine. Mouths heal quickly.

The Recipe:

Candied Nuts

This candied nut recipe was likely clipped from a bag of Crystal Sugar. It is easy to make and stands the test of time
Print Recipe Pin Recipe
Total Time 1 hour
Course Dessert, Side Dish

Equipment

  • Candy thermometer

Ingredients
  

  • 1 ½ Cups Crystal Sugar any granulated sugar will do
  • ½ Cup Sour Cream
  • 2 TB Butter
  • 1 tsp Vanilla
  • ½ tsp Cinnamon
  • 2 ½ Cups Pecans or any other nut

Instructions
 

  • Combine sugar, sour cream, and butter in a 2 quart sauce pan.
  • Boil until the mixture reaches the soft ball stage on a candy thermometer (238° F) stirring occasionally.
  • Remove from heat.
  • Add vanilla and cinnamon and stir until mixture begins to thicken.
  • Add nuts and stir to combine.
  • Turn out onto a buttered cookie sheet and separate nuts into individual nuts or clusters.

Notes

This basic candied nut recipe can be modified by using different nuts and different seasonings.  I sometimes add a little nutmeg or cardamom to deepen the flavor.  I’ve added rosemary and cayenne to spice it up.  These nuts work well on yogurt parfaits, salads, and snacking by the handful.  Homemade candied nuts add something special to charcuterie boards.
Keyword Candied nuts, Easy recipe, Nuts, Snack

If you like this recipe, you may want to try Christmas Sugar Cookies and Peanut Brittle, Visions of Sugar Plums and Rosettes, and Ribbon Candy Bars.

Pinterest Graphic
Posted on

Basic Milk Lemon Sherbet

Basic Milk Lemon Sherbet is an easy dessert for a hot day. It takes a little bit of planning ahead, but yields a frozen dessert that is perfect for those summer nights. (“Tell me more, tell me more,” chant my back up singers.)

Jump to Recipe

As I am writing this I have a new variation of Basic Milk Lemon Sherbet in my freezer. Luckily this is not the first time I’ve made this, so I can confidently say that the original recipe works and is delicious. I can easily imagine pouring some lemoncello on top of it and garnishing with a fresh berry and sprig of mint for a fancy cocktail dessert.

While I was typing out the recipe, I started thinking of the word “basic”. In my world “basic” means a jumping off place. It’s the foundation of which to build other things.

What is this recipe? How does it work? Why does it work? Doesn’t adding lemon to milk just make sour milk? Does the freezing prevent the milk from curdling? Maybe it’s the sugar component?

Scoop of Basic Milk Lemon Sherbet in a blue clay bowl.

I decided to call my mom, she majored in home economics in college and has been cooking a lot longer than I have.

“Mom,” I implored. “I have a question.”

At this point, I’m sure she was not surprised. Most of my phone calls to my mom start out with “I have a question.” or “You aren’t going to believe this.” We’re going to assume that this is endearing and not annoying.

“This recipe says “basic” and to me that means that I should be able to change it. I was thinking about adding some herbs into it, but I don’t want chunks. How should I do this?”

She had me go over the recipe with her. We discussed where would be the proper place to add the lavender and mint.

“Should I make a simple syrup and do it that way?” I asked.

We discussed that option. The problem is that simple syrup adds additional liquid. Would that mean that the milk had to be cut down?

Ok, what about infusing the milk? Heating the milk might change the texture.

What about letting herbs soak in the milk overnight? It defeats the purpose of getting the Basic Lemon Milk Sherbet variation made today.

We then hit on the idea of trying to infuse the lemon juice. I tore my mint and lavender to hopefully expose more of the oil and put them into a pan. I got the lemon juice out of the fridge and started to pour a half cup.

Most of my lemon juice was used in canning strawberry jam. I only had a quarter of a cup.

I sighed and went back into the refrigerator to get out the lime juice.

The citrus juice and and herbs gently heated on my favorite burner, while I continued to talk to my mom.

“Do you think you could use things that weren’t lemon juice?” I asked.

“Like what?” She replied.

“I don’t know. Like I have this raspberry iced tea I made. Could I use that?”

“I don’t know why not. Or coffee and make a mocha thing, maybe.”

By this time the ideas were swirling. Raspberries from the garden, pears, ground cherries. I’ll have figs soon. Next year we are hoping for peaches and plums in addition to the apples and cherries.

As visions of sherbet danced in my head, I looked out the window and saw the big “S” shed.

Above is a picture of the shed from when we first moved in. We painted, repaired and re-roofed since this picture was taken. We mounted a giant red “S” to the side. (Which is why we call it the Big “S” shed.)

In this picture, notice the sliver of light coming from the back view. This window opens up and latches to the soffit. The prior owners used the shed as a dog kennel.

Conversations with Lois and Verna (sweet elderly neighbors) revealed that the owners before that used this shed as a farmer’s market stand. What is now my neighbor’s fence was a cow pasture. The owners sold produce from the window.

Perhaps some day when I am done working or when the kids all grow up and leave the nest, we will turn it back into a farm stand in order to sell fruit, jam, and baked goods.

And maybe if the stars align, we will sell basic milk lemon sherbet custom blended for whatever is ripe.

***Update: The Lavender and Mint infused Lemon/Lime Milk Sherbet is delicious. It’s perfectly tart with a faint herby whisper. Enough to let you know this is no longer basic, but without the punch of old lady lavender.

The Recipe:

Original Recipe for Basic Lemon Milk Sherbet

Basic Lemon Milk Sherbet

An easy and refreshing treat for a hot summer day
Print Recipe Pin Recipe
Prep Time 15 minutes
Freezing Time 2 hours
Total Time 2 hours 15 minutes
Course Dessert
Cuisine American
Servings 4

Ingredients
  

  • 3/4 cup Sugar
  • few grains Salt
  • 2 cups Milk
  • 1/2 cup Lemon Juice

Instructions
 

  • Blend milk, sugar and salt until sugar dissolves.
  • Add lemon juice.
  • Pour into 9×13 pan and place in freezer, uncovered.
  • Stir every half hour until frozen. (about 4 hours).

Notes

This is an easy basic recipe that demands further experimentation.  Try adding fresh herbs for a palate cleanser between courses.  After it’s set, mix in white chocolate for a special treat.  When frozen, add to pie crust and top with whipped cream or meringue.  
Keyword dessert recipe, Easy recipe, frozen dessert, lemon, sherbet

For more delicious dessert recipes check out: Secret Rhubarb Dessert Recipe, Any Flavor (Raspberry)Pastel Party Pie, and Snow Ice Cream

Pinnable image
Posted on

Carrot and Macaroni Salad

Carrot and Macaroni Salad is basic. You would expect to find it or a variation thereof on dinner tables across the Midwest, or on buffets at Church suppers, or as the dish someone brings to your house after you have suffered a loss. Looking into the noodley-creaminess with flecks of bright orange, you expect to be somewhat underwhelmed, but comforted by the flavors.

Jump to Recipe

Let’s discuss expectations.

View of Carrot and macaroni salad

We all have them, even when we think we don’t. When we feel delighted it’s because something met or exceeded our expectations and disappointment is caused by our expectations not being met. Frequently, it’s not even our expectations that matter, but it’s the expectations others have of us.

Why do I bother explaining this when people are simply looking for a recipe? It’s because Carrot and Macaroni Salad defies expectations.

In previous posts about gelatin, we have discussed how my gelled dessert experience was nearly ruined by old ladies who sadistically topped fruity desserts with a thick, creamy layer of…mayonnaise.

Carrot and Macaroni salad has a similar creamy surprise, except in this case, you expect the creaminess to be mayonnaise and instead it is mayonnaise combined with an entire can of sweetened condensed milk and a 1/4 cup of sugar. It is tempered a little with the addition of onion and vinegar, but not much.

This dish dares you to make it.

“It can’t be that bad,” you say to yourself as you whisk together the dressing.

“This is a lot of vegetables,” you reason as you chop.

“Everyone likes pasta salad.” you reassure yourself as you set the dish on the table.

You may even call your mom for reassurance before dinner is actually served.

“Oh, I remember that salad,” she might say, “I’ll be interested to hear what you think of it.”

You prepare everyone. “This is one of great-grandma’s recipes. Nana says she’d like me to take a picture of everyone as they try it. This is going to be fun. Even if someone spits it out, everyone needs to try it because Nana really wants pictures.”

(I did not include the family pictures in this post, but I did send them to my mother)

Your daughter takes her first bite. She has fewer preconceived notions about what pasta salad should be than anyone else. She smiles. You snap the pic.

Next is your husband. You manage a picture of his grimace as the first bite touches his tongue.

Neither of your sons attempts to hide their reactions. Nana is getting great footage.

Finally, it’s your turn. It is in that moment that you wish you had a dog.

The cloying sweetness invades your mouth and coats your tongue.

“At least I cooked the noodles well” you think as you bite down into a perfectly cooked macaroni.

The carrot is less sweet than the dressing and provides a pleasing crunch. Green pepper’s astringency strips the top layer of frosting from your tongue allowing the flavors of onion and vinegar to penetrate.

It’s like a barn dance in your mouth. Your chews emulate the stomping of feet and the flavors swirl like a do-si-do.

The side of your mouth tilts up as your brain processes, but only one side.

It is not the worst thing you’ve eaten. It’s somewhat palatable and you even understand what the recipe originator was trying to do. However, it doesn’t conform to more modern ways of vegetable prep. It’s heavy.

After dinner that evening, as we cleaned the kitchen. “Hey, what container should I put the salad in?” one of my boys asked.

“The garbage can” my husband and I replied in unison. “No one is going to eat that.”

The Recipe:

Carrot Macaroni Salad Recipe

Carrot-Macaroni Salad

A sweet pasta salad with vegetables
Print Recipe Pin Recipe
Course Side Dish/Salad
Cuisine American

Ingredients
  

  • 16 oz Cooked Pasta Whatever shape appeals to you
  • 2 Cups Mayonnaise NOT Salad Dressing
  • 1/4 Cup Vinegar
  • 1/4 Cup Sugar
  • 1 Can Sweetened, Condensed Milk
  • 2 large Carrots grated
  • 1 large Onion finely chopped
  • 1 Green Pepper finely chopped
  • salt to taste
  • pepper to taste

Instructions
 

  • Combine mayonnaise, vinegar, sugar, and sweetened condensed milk into a large bowl.
  • Add remaining ingredients and stir to combine.
  • Serve immediately or refrigerate to allow flavors to meld.

Notes

Keyword Carrot, Pasta, Salad, side dish

For much better side dishes, try Unexpected Side Dish: Sour Cream Lima Beans, Pistachio Salad, and French Potato Salad for an Elegant Picnic

Posted on

Rhubarb Fool

As soon as the snow is gone, my body starts to crave greens, my eyes long to see green things growing, my mouth starts to water at the thought of rhubarb desserts. Almost as soon as the rhubarb was big enough to pick, I made a strawberry-rhubarb crisp. A couple of days later, I used chickpea flour to create a rhubarb coffee cake. A week went by before I made a rhubarb jam bar. I picked some rhubarb to make my favorite rhubarb brownies, but without knowing my plans, my son asked if I could make something light with it.

“Sure,” I said. “What about rhubarb fool?”

Jump to Recipe

This is not a traditional fool recipe. Because I assumed there were missing ingredients and instructions.

When you google “fool” it’ll tell you that it’s pureed fruit mixed with custard or whipped cream. (https://en.wikipedia.org/wiki/Fruit_fool) This one, regardless of how great-grandma intended it, is both. We could talk about who the fool is here, but I’m working on keeping my self-esteem high. Also, the dessert is excellent served this way.

Another example of how I go the extra mile.

I had this boss who was fond of cliches, but in the most excellent way. (Teamwork makes the dream work, anyone?) When doing Business Analysis and Project Management work, he reminded us that when the project sponsor wants says they want a can of peas to give them a can of peas. However, if your sponsor says they need a can of peas, but your analysis shows they need a can of corn, give them both the peas and corn and let them decide what they need.

My version of the rhubarb fool is like that. Maybe you want a heavier custard? You can opt out of the whipped cream. Maybe you just want cream with no custard, that’s ok also. I suggest adding the rhubarb no matter if you choose cream or custard, but do you.

If you are one of those quarantine sourdough bakers, this makes an excellent topping for sourdough pancakes or waffles. If we’d had any leftovers, I’m sure they would’ve been good for a day or two, but we had no leftovers.

You’d be a rhubarb fool to not use pie plant in this way…

The Recipe:

Rhubarb Fool Recipe Handwritten

Rhubarb Fool

A light and creamy rhubarb dessert.
Print Recipe Pin Recipe
Cook Time 30 minutes
Cooling time 1 hour
Course Dessert
Cuisine American

Ingredients
  

Rhubarb Sauce

  • 6 Cups Rhubarb chopped
  • 1 Cup Sugar

Custard

  • 2 egg yolks
  • 1 Cup milk scalded
  • 2 TB Sugar
  • pinch salt
  • 1/2 tsp vanilla

Whipped Cream

  • 1 pt Heavy Whipping Cream
  • 1/4 cup Sugar

Instructions
 

Rhubarb Sauce preparation

  • Combine rhubarb sauce ingredients and cook until tender. Cool for about an hour.

Custard Preparation

  • Combine cream ingredients over low heat and whisk until thickened. In order to prevent your eggs from curdling, mix eggs with a couple of TB of scalded milk prior to adding to the rest of the ingredients. Whisk constantly. Mixture will coat the back of a spoon when thickened sufficiently. Cool for about an hour.

Whipping Cream Preparation

  • I always use my mixer for this, but some people enjoy doing it by hand. Fit your mixer with the whip attachment, add the cream, start whipping at top speed. As cream whips, gradually add sugar. Cream is sufficiently whipped when you can see the tracks of the whip through the cream. When the mixer is stopped and the head is raised, soft peaks should be visible. Whipping too far will create butter, which is really good, but not with sugar and not for this.

Presentation

  • Fold together rhubarb sauce, custard, and whipped cream. Serve in parfait glasses and garnish.
Keyword dessert recipe, Pudding, Rhubarb

If you like this rhubarb dessert and are hungry for other recipes, you might want to try: Pineapple Rhubarb Ring, Cinnamon Rhubarb Cake, Rhubarb Jam, or Rhubarb Dream Dessert. If you play with gluten-free versions of the cakes, let me know how they turn out.

Pinnable Rhubarb Fool Image
Posted on

Pistachio Salad

The last thing the internet or the world really needs is another recipe for Pistachio Salad. We’ve all made it and eaten it a thousand times. So why am I posting this?

Jump to Recipe

My recipe isn’t different than any of the other recipes except maybe that it calls for Dream Whip instead of Cool Whip. But honestly, I don’t know that that makes any difference to the dish. One could substitute homemade whipped cream and pretend to be fancy. A garnish of crushed pistachio pieces elevates the dish.

Photo of Pistachio Salad

But really, that’s all crap. The reason I chose to write this post is because Pistachio Salad is one of my grandma’s favorite salads. You see that white dish in the photo? I got that from my grandma. As long as I can remember it was sitting on the right side of the dark shelf framing her kitchen window.

Now it lives on a shelf above my dining room window. It is surrounded by lovely bits of china that I’ve gotten from my grandma, my mom, and various friends. It makes me smile (even more when it’s filled with grandma’s salad in my herby fairy garden).

Disclaimer: I took these photos last summer. We didn’t actually make this pistachio salad today, yesterday, or even this past weekend.

I spent last weekend visiting my grandma. It was a long overdue visit.

When my grandparents lived less than 2 hours away, I took the kids up to visit fairly often. Often I’d do little more than sit in grandma’s kitchen and talk to her while the kids were playing with grandpa in the basement.

I sat at the table while grandma cooked. She even let me help at times. I told her all about my life. I told her the good things, the bad things, and the really ugly things. She didn’t give me great advice or ease all my troubles, but talking to her helped.

The conversation was not one-sided. She told me about the adventures she and grandpa had. When the boys were young, grandma and grandpa had adventures on the road. They drove around to Amish quilt shops and other places. I asked Grandma about things in her house or her cookbooks and she would be able to tell me where everything came from.

Around the time I got divorced, the conversations changed. The trips all over turned into weekly trips to Appleton to do some errands and to go to the movies. When my youngest was born, they took their last trip to my house.

I have the most beautiful picture of grandma on that day.

Photo of Pistachio Salad

Grandpa never came to my house again. Grandma came one last time with the aunties. I left the baby with them and went to get the boys from school. The baby cried if anyone except grandma looked at her.

Years pass as they do and grandma and grandpa decided the upkeep of a home was more than they wanted to take on in their 90’s. They moved 5 hours away and my heart was broken.

For 3 years, I didn’t visit. There were a million excuses. Mostly related to work and scheduling weekends with the boys’ dad.

I started calling them every other week. I gave grandma the updates on my lilacs and my gardens. I’d listen to grandpa talk about his latch hook projects and the books he was reading.

Photo of Pistachio Salad

Somewhere along the way, things changed. Grandpa isn’t himself any more. He answers the phone, but I need to introduce myself every time. I am asked the same questions. He tells me that he’s living in an assisted living center. There is no indication that he remembers that I helped him move. He can’t remember the word for “latch hook”. But when I say “Caroline” his voice lightens and he laughs. Within a few minutes he calls Grandma to the phone. “Dorothy, there is someone who wants to talk to you.” I know he says “someone” because he can’t remember my name.

Grandma gets on the phone and sounds so good. She sounds re-energized and I realize how much taking care of the house and grandpa had taken out of her. After I ask about her projects, she tells me that she’s taken up latch hook. “I forgot how enjoyable it was.” After filling her in on the kids, I promise to call in 2 weeks and hang up the phone.

Two weeks go by and I call grandma again. Except this time, I called my aunt’s phone. Grandma would hate me telling the world this, so we’ll just say she wasn’t quite her best self. I explained the situation to my friends, to my therapist, to my family, and decided that I needed to figure out how to see my grandma.

She lit up when we showed up. Her joy was comparable only to that of my husband at the birth of my daughter. My daughter, without hesitation, climbed up next to her great-grandma to be snuggled. One son held grandma’s hand and told her how much he loves her. The other son was a bit shy, but readily accepted hugs.

With more planning, I probably would’ve brought grandma a pistachio salad, but we brought flowers instead.

The Recipe:

Pistachio Salad Recipe

Pistachio Salad

Quick and easy, sure to please Classic Pistachio Salad is a soothing elixir for nostalgic souls.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Dessert, Salad, Side Dish
Cuisine American

Ingredients
  

  • 1 pkg Instant Pistachio Pudding
  • 1 cup Milk
  • 1/2 pkg Miniature Marshmallows
  • 1 pkg Dream Whip Prepared
  • 1 small can Crushed pineapple Drained

Instructions
 

  • Make pudding according to instructions on box.
  • Prepare Dream Whip according to package instructions.
  • Fold all ingredients together and refrigerate.
Keyword Dream Whip, Fluff, Pineapple, Pistachio, Pudding

If you like this recipe, you might also like Cranberry Fluff Salad, Butterscotch Bars, and 24, 24 Hour Salad.

Posted on

Popovers and Frank Lloyd Wright

A recent road trip without children inspired these popovers.  

Jump to Recipe

The kids are gone for the week. The house is quiet. My husband and I are both sleeping through the night. We are eating what we want when we want to.  Our meals have had a lightness to them that we generally don’t have when we are sharing with kids.  It’s refreshing to not be on someone else’s schedule.  

One day, we drove out to Spring Green to eat lunch at Taliesin. It was the perfect mix of great food, history, art, and murderous mayhem in a place that was supposed to be a “cozy” love nest. If anything that ended up with 101 rooms and 18 bathrooms could ever be called cozy.

We opted not to do the tour because as much as I love Frank Lloyd Wright architecture, I wasn’t ready to immerse myself in a 2-4 hour guided experience.

Taliesin is across the road from a park on the Wisconsin River.

After ordering our lunch, we snagged a table near the window and watched a woman throwing frisbees to her dog into the river as we sipped our shandies and quietly discussed the murders.

“This is the third version of the house,” I explained to my husband.  “The first two versions burned down.”  

“Did the murders happen in the first or second house?” He asked.

“I’m not really sure.” I replied.  Our food arrived as I told him about Julian Carlton.  “No one is quite sure what happened that day.  I believe I read that the servants were fired and were supposed to be returning to Chicago.  Things didn’t go according to plan.”

I ate a bite of my cheese puff stuffed with seasonal salad.  This one contained romaine lettuce and gooseberries lightly tossed with a lemony dressing.  I marveled at the perfect simplicity of our lunch.  The cheese puff was choux pastry with shredded local cheddar.  The cheese browned more than the rest of the puff to create a lovely crispness that contrasted with the creamy pastry.  

“This is the perfect light lunch.” I explained. “I don’t know that I could ever make something like this when the kids were around and expect them to feel like it was enough of a meal.” I knew the kids would eat them the same way they eat popovers, but they wouldn’t be satisfied with just cheese puffs as a meal.

Across the table, my husband was trying a bite of the chilled peach soup before starting in on his pork and grits.  He nearly moaned with pleasure as the pureed peaches filled his mouth.  “You’ve got to try this.”  

I thoughtfully dipped a perfect russet French fry into the mustardy aioli (not a dijonaise).  “I want to knit this ceiling.”  

My husband looked at me like I was crazy.  This is not unusual for us.  

“No,” I explained.  “You’ve got to squint a little bit to see it as a flat shape.  Look at the way the white and the wood create a herringbone pattern. But pieces of wood frame the white.  Then at the peaks, you get a small red stripe above each of the wood pieces.”  

I’m not sure he ever really saw what I did, but it doesn’t matter.  I don’t have the right colors of yarn to pull it off at the moment anyway.

After an incredible lunch, we looked around the visitor center a bit.  We remarked on the low ceilings.  I’m guessing they are 7 feet tall.   I later read that this design element may have been to soothe FLLW’s ego.  Apparently the architect was short in stature.  One can conjecture about the power he felt making tall men stoop.  

We visited the gift shop and marveled at the items for sale.  On top of decorative objects, there were house numbers, ties, socks, sticky notes, puzzles, and jewelry.  We ended up with a book about the murders.  Partially because it started with a mention of Ed Gein.  

“This was a nice drive.” My husband said to me as we got in the car.  “We should do this more often.”

“How soon do you think it’ll be before mom will take the kids again?”  I asked.

We smiled at each other.  His eyes lit up and softened as he looked at me.  We both understood that it wouldn’t be soon enough before we visited again. At least we got inspiration for new meals and new ways to make popovers.

The Recipe:

Instead of making choux pastry, try these popovers.  Add shredded cheese to the recipe to recreate my lunch at Taliesin or serve plain with jam. 

Popover Recipe

Popovers

Old fashioned Popovers to serve with a meal or stuffed with salad for a light lunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Course Bread
Cuisine American
Servings 8 Popovers

Equipment

  • Muffin Tin or Popover Pan

Ingredients
  

  • 3 Eggs
  • 1 cup Flour
  • 1 cup Milk
  • 3 TB Butter Melted
  • 1/2 tsp Salt

Optional

  • 1/2 cup Cheese Shredded

Instructions
 

  • Beat eggs slightly. Add flour, milk, butter, and salt. Beat until just blended (or use a blender). Pour into a well-greased muffin tin or popover pan. (I heat the tin in the oven and melt extra butter in the bottom of the tins.) Bake at 375° for 40 minutes.
Keyword Bread, Popovers

If you like this recipe you might like to try Breakfast Pops, Danish Pastry, Apple Date Bread.

Pinterest Image
Posted on

Apple Cake

I went out into the yard today and discovered a branch had fallen off one of the apple trees. My husband threw it in the yard waste site. I nicely reminded him that there was no reason to throw away perfectly good apples.

Jump to Recipe

He took it back out of the pile while I grabbed a bag.

The bag was nearly full when I realized the pears that were still hard on Sunday were rotting on the tree.

Two big problems:
1. We’d had the trees trimmed during the winter and most of the pears were beyond our reach from the ground. The ladder was still in the house from the last project we had done.
2. It was getting dark and we had a house full of teenage boys that wanted birthday cake.

We picked everything we could reach. Our homemade cherry pickers helped us reach more from the ground.

A counter full of apples and pears means that it’s time to start baking and canning. Great-grandma left me with lots of options from which to choose. Apple crisp is out until I have a good oat substitute. Apple pie requires making pie crust. We’ve discussed how much I dislike doing that. Breads and muffins require applesauce.

This leaves my options limited. I have those amazing Apple Walnut cookies. Those are on the list. They freeze beautifully. Apple coffeecakes have been a popular option around this house. You might remember this one from 2 years ago. That one was so popular my kids ate an entire cake before I got home.

But after a stressful week at work with my head down focusing on solving all the problems in the world, what I really want is a warm and spicy apple cake with chunks of apples. Something a little nutty. I pulled out this old favorite apple cake recipe. Apple cake is something that my children will always eat. Instead of eggs and bacon, I like to serve apple cake for breakfast.

The Recipe:

Apple Cake

A cake that is good any time.  Apples combine with cinnamon and pecans in this delicious dessert. 
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast, Dessert
Cuisine American

Ingredients
  

  • 3 cups Apples Chopped
  • 1/2 cup Shortening
  • 1 cup Sugar
  • 2 Eggs
  • 1 1/2 cup Flour
  • 1/2 tsp Salt
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1 tsp Baking Soda
  • 1/2 cup Liquid (7-Up)

Topping

  • 1/2 cup Brown Sugar
  • 1/2 tsp Cinnamon
  • 1/2 cup Chopped Nuts (Pecans)

Instructions
 

  • Cream shortening and sugar until light and fluffy.  Add eggs and mix until combined. Mix together dry ingredients.  Add alternately with the liquid.  Add apples and stir.  Pour batter into a greased and floured 9x13x2 pan.  Add topping.  Bake at 350 for 45 minutes.

Topping

  • Combine brown sugar, cinnamon, and nuts.  Pour on top of cake batter.

Notes

I used homemade apple brandy and spiced rum as the liquid for this cake.  Try ginger ale, or whatever you have around your house to personalize the Apple Cake.
Keyword Apple Cake
Pinterest Graphic of Apple Cake
Posted on

Cherry Upside-Down Cake

Cherry upside-down cake picture

We are past the days of cherry blossoms. The cherries are ripening on the trees. It’s time to start thinking about all the yummy things I want to make. Cherry-lime jam is at the top of the list. But this cherry upside-down cake is a close second. Except for that cherry dessert that I can never get enough of.

Jump to Recipe
Cherry upside down cake recipe photo

Some people dream of sugar plums. I dream of tart cherries.

We had our fruit trees pruned over the winter. They are too big and old for a proper orchard trim, so we settled for having the dead branches and cross branches removed. I should’ve made them leave the wood behind for throwing on the grill this summer.

As it was, there were still enough sticks around and brittle branches on the trees to be able to use cherry and applewood for smoke on the pork shoulder I am making for dinner. It’s not going to be anywhere close to as good as the one my brother made two years ago, but long and slow on the charcoal with fruitwood smoke, as long as there is enough salt, it’ll be good.

Long, lazy summer days. The kind where the humidity is finally down and we can breathe outside again. The days where the sun finally shines after a week of rain. Mosquitoes are still sleeping. Weeds need to be pulled, there are a million and a half projects to do, but the patio furniture calls me to just sit for a little bit.

From my view on the side porch, I watch my daughter play with the neighbor’s dog. They are playing with the hose. Her giggles blend with his happy barks as they splash in the pool.

Cherry upside-down cake picture

The hydrangeas are in full bloom. Huge snowball flowers break up the straight lines of my porch view. Spikes of hosta flowers and yellow lilies contrast with the blue/green of my patio furniture.

The furniture used to sit at my mom’s house. She gave it to us when we bought the house with the wrap around porch. We painted the wood over with dark azure outdoor paint and threw limey-green outdoor cushions on it. The old ceramic tiles of houses from Williamsburg, VA look better on a blue background than they ever did on brown.

This year, we didn’t get as many cherries. The weather was alternately too hot or too rainy. The trees were too tall. It’s always something. The fruit we could reach seemed to go from underripe to molding on the limb within hours. If anyone has great tips for picking cherries other than renting a cherry picker, I’d be glad to know them.

Cherry-Upside Down Cake

Apples and pears weigh down the canopy that I used to be able to walk under. My jam pots sit in the basement ready to be filled. My brain spins at the possibilities.

I walked under the apple trees today. My feet were bare. Hard green apples lay nearly hidden in the soft green grass. For a moment I was happy that the boys hadn’t yet mowed the yard. The knobby apples in the cool grass soothed my aching feet.

The soft wind blows the sound of a distant lawn mower to me. I know that I’m going to have to get up soon to do all the things that need doing. But while I decide if I’m going to make cherry upside-down cake for dessert, I’m just going to sit here and be perfectly content for just a minute longer.

The Recipe:

Cherry Upside-Down Cake Recipe

Cherry Upside Down Cake

Cherry Upside Down Cake with a scoop of vanilla ice cream is all you need to make your summer dreams come true.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Sauce Time 10 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 6

Ingredients
  

  • ¼ Cup Butter Melted
  • ½ Cup Brown Sugar
  • 1 Can Water-packed Sour Cherries Drained (reserving juice)
  • 2 tsp Lemon rind

Cake

  • ½ Cup Butter
  • ½ Cup Sugar
  • 1 Egg
  • 1 ½ Cup Flour sifted
  • 2 tsp Baking Powder
  • ½ tsp Salt
  • ½ Cup Milk

Sauce

  • 2 TB Sugar
  • 2 tsp Corn Starch
  • Reserved Cherry Juice

Instructions
 

  • Melt ¼ cup of butter in a 9" x 9" x 2" pan.
  • Sprinkle with ½ cup brown sugar.
  • Distribute cherries in pan with lemon rind.

Cake

  • Cream butter and sugar together until light and fluffy.
  • Beat in 1 egg.
  • Sift in flour, baking powder, salt; alternating with ½ cup milk.
  • Beat until smooth.
  • Spread on top of the cherries.
  • Bake in a 375° oven for 30 minutes, or until a toothpick comes out clean.
  • While still warm, cut cake into 6 squares.

Sauce

  • Blend sugar and cornstarch together in a saucepan.
  • Add cherry juice.
  • Cook until thickened.
  • Serve on cake (or ice cream).

Notes

This recipe also works well with sour cherries fresh off the tree.  You may need to cook them down a bit to get the juice.  
Keyword Cake Recipe, Cherry, Upside Down Cake

If you like this recipe, you may also like Cherry Cream Puffs, Cherry Meringue Pie, and Danish Pastry

Pinnable Cherry Upside-Down Cake Recipe
Posted on

Found on the Back: Parenting Advice

This parenting advice came out a long time ago.

Newspaper Clipping

Judging from the knit on the pants, it isn’t new. Shall we take a closer look at those pants?

Herringbone pants and Parenting Advice

It would be easy to dismiss this advice based on the pants alone. But that would be a mistake.

Also, don’t judge the parenting advice based on the quaint old-fashionedness of this little gem.

Interest in his generation and parenting advice

As you get over the phrasing, you’ll see that the actual recommendation is to talk to your child about things that they are interested in. (Or not interested in depending on your child and the suggestion of asking about school.) Novel parenting advice, huh?

This next little bit, however, gets forgotten.

Child's impression accuracy and parenting advice

I remember learning about this in English class throughout my schooling. Context clues. Your child is not going to view things through an adult perspective. They will not understand the implications of everything else going on.

Yep, I know.

I get it.

I recently spent hundreds of hours studying for and passing my CBAP exam. By this point you are asking what studying to become a Certified Business Analyst Professional has to do with ancient parenting advice. It’s ok. I’m going to explain.

When analyzing a problem to be solved, remember to look at the problem from all viewpoints. (You never know where you are going to get information that will help you in another part of your life.) Therefore, I believe all of my kids when they tell me something. So when all 3 of them run up to me to tell me the story of why my youngest is crying, I know that each and everyone is telling me the truth.

It’s their version of the truth to be sure (And frankly sometimes it is not the truth. Kids lie. It happens.) But this is when when having some experience helps.

If I only listened to my oldest, I would know that he absolutely did nothing in the entire situation and he was an innocent bystander.

Listening only to my middle child, only, I would know that his behavior was driven by his sister being “annoying”.

If I listened only to my youngest, I would know that the world was ending and that each of her brothers was the “worst brother in the world”.

Same situation. Each one of them was there. A lot of times, I either witness these interactions because I’ve either watched them or listened to them play out.

Which causes me to have my own viewpoint.

A quick PERT analysis of the situation…((Optimistic estimate + pessimistic estimate+ (4 x most likely estimate))/6) means that they all need a lecture about what their role was. Usually followed by a piece of advice to change a behavior that escalated the situation.

The advice in the article suggests using other adult’s opinions to help understand the context further.

Old or new, parenting is still parenting. I am old enough that my mom could have read this same advice. She could’ve applied it to parenting me and my siblings.

From one generation to the next, some things never change.

If you like this “Found on the Back” check out these other ones: True Crime, TV advertisement, Grocery List.