Good Food Served Here

Grandma Wenzel, my mother's mother, was notorious for her wonderful food.  So much so, that during the depression era the hobo's who passed by their Lancaster County, Pennsylvania Dutch farm left a red bandana dangling on the gate--code for:   "Good Food Served Here".  Other train hoppers knew what it meant and stopped there for a meal.  Grandma always delivered.

Grandma Wenzel pictured here on my wedding day

Born Viola Diller and affectionately known as "Lola" by her husband, Grandma was no stranger to cooking for others.  She regularly fed large numbers of field hands who hurried to her door during lunch hour, after hearing the huge, iron dinner bell gonging loudly and signaling:  Time to eat!" 
She had a summer kitchen and a winter kitchen.  The summer kitchen was more like an outdoor camp kitchen and where she fed all those bronzed and sweaty field hands, famished from working tirelessly in the Lancaster County humidity, harvesting Grandpa's cash crop, tobacco. 
I can still visualize that old, sturdy wooden table, a metapor to Grandma's permancy and steadfastness. I can picture too all the sights, sounds and smells that permeated her airy and open summer kitchen.  If I close my eyes now I can just feel the light breezes tickling my skin, hear the flies lazily buzzing about, smell her incredible roast chicken and imagine the touch of the bushels and bushels of hulled lima beans, their cool shells soothing my fingertips. (Those same beans had been picked from her 2 acre garden and I remember developing calluses shelling them.) It is an era gone now and one that my own children and grandchildren will never really know.  That is sad.  
However, there are some things that still remain and that's the Savory, the roast pan of choice for my Grandmother and the one I use now.  It's the key to melt-in-your mouth beef roasts, chicken that falls off the bone and meatloaf to die for.  (I happen to be a fan of this poor man's loaf, which Grandmother did to perfection.  Unfortunately, I've never mastered duplicating her browned meatloaf or the gravy that always accompanied it.) 

Also unfortunate, while the Savory is still around, they are no longer manufactured.  But the good news is, with diligence, they can be found.  As a matter of fact, I am on the search for one now, because a certain little girl I know keeps hounding me to find her one! (I haven't found hers yet, but I know that her brother in D. C. has an agate speckled model that would be perfect for two-- hint, hint!) Savories come in a variety of fun, vintage colors and sizes and range in price from $5 (if you're really the lucky type) to $85 and up. 
A while ago I was on a girl trip with my cousins and their moms at the Jersey Shore where I scored the pictured yellow beauty above, even more stained and worn now then when I purchased it.  I paid $70 for it and was happy to do so. Caution!  There are many old roast pans "out there" but it has to say SAVORY.  Why?  Because it's double walled and cooks somewhat like a slow cooker, with all the capacity for good browning as well.  The sublime Savory with its heft and weight, broad shoulders and deep capacity are so akin to Grandma Wenzel it's no wonder I love it so much!
Since I wanted to write about it in my blog, I did a little research on the company that produced this mighty roaster, and found that--not surprisingly--someone else blogged about it too.  Here's what thesecondhelpinghouse.blogspot.com had to say:
She [the Savory] was made by Republic metalware company of Buffalo New York around 1908. Here is an ad in Home furnishing review of the time.
Home Furnishing Review: “Republic Metalware Co. Every buyer of house furnishing goods knows that the Republic Metalware Company of Buffalo NY manufactures the Savory Roaster. The sale of the roaster has been so enormous during the past year that there is not a housewife from Maine to California who does not know of these roasters. The Republic Metalware Company does not stop with the make of Savory Roasters however, but manufactures also the famous Hustler Ash Sifters. This is a rotary sifter that sifts out the coal clean without dust or dirt. The ashes are put in a hopper and the boy or woman of the house turns the handle which revolves a heavy galvanized sifter dropping the ashes into the barrel and throwing the unburned coal into a waiting coal skuttle. It is lots of fun to work one of these ash sifters and they will more than pay for themselves within a short time. The Republic Metalware Company also makes galvanized ash cans with broad tripple corrugated reinforced strips securely riveted on with large malleable drop handles. These are the best and strongest ash cans made and the entire equipment is one that should be known to every house furnishing dealer in the trade. Full particulars regarding this and the many other metal ware specialties manufactured by the Republic Metalware Company may be obtained from writing to the firm.
So what are you waiting for?  Get started on ebay or the internet and find that Savory so you too can say:   "Good Food Served Here".  (In the meantime, here's a Grandma Wenzel favorite recipe our family calls "Sticky Chicken".)
Grandma Wenzel's Sticky Chicken in the Savory:
4-6 chicken breasts, browned (see below)
1/2 cup chopped onion
1/2 cup chopped celery
Salt and Pepper
Saffron (we buy the best Spanish Saffron from Shanks extracts, Inc, Lancaster, Pa http://www.shanks.com/)
Enough cornflake crumbs to cover breasts
Roll each piece in 1/2 cup cornflake crumbs & brown seasoned breasts in butter.  Smother with celery and onion and cook at 325 for 1 hour and a half hours.  If you desire browner meat, take off the cover the last 15 minutes or so.--Enjoy!
 

The Hostetter Christmas Manifesto 2009

 The Hostetter Christmas Manifesto 2009

Week of Christmas

Monday-finish Christmas newsletter
Tuesday-wrap presents, send presents
Wednesday-wrap presents, prepare Christmas eve food, wrap presents, prepare gifts for ladies at the church!
Thursday-get ready for Christmas Eve smorgasboard, hang stockings
Friday Christmas Day-open presents, eat, play games, sing and rejoice!

Saturday-Sledding, Game-A-Thon Day!

MENUS
(* denotes recipe given below)

 Christmas Eve  (At Brann's)
Christmas Smorgasboard-Sparkling Cider, Wine, Beer, Egg nog, Hot Buttered Rums, Baked Ham, Meatballs, Shrimp Cocktail w/ Christi's Homemade Cocktail sauce, Stuffed Mushrooms, Kettle Chips, Tiny Dills, *Jan Boyd's Cheese Ball,
Christmas Cookies 

Menus Continued

Christmas Day Brunch featuring Bill Duncan's Christmas gift, a lucsious Honey Baked Ham from http://www.honeybakedhams.com/  *Cinnamon Rolls,
*Swiss Chard and Sausage Frittata
Fresh fruit

Saturday (Henry and Anna arrive!) 
Breakfast at Katie Boyd's

Dinner *Emeril's Beef Tenderloin

Mounds of Mashed Potatoes

Salad

Green Beans with Crispy Shallots

*Dinner Rolls

*Chocolate and Nut Yule Log, Christmas Cookies

Sunday Lord's Day
Breakfast at Brann's

Recipes
Swiss Chard & Sausage Frittata

Serves 8

1 T olive oil

2 Italian sausages (8 oz total) cases removed

1/2 C each sliced red pepper, sliced mushrooms (we won't because of Henry:-) and chopped onion

1 Bunch Swiss Chard, chopped

8 large eggs (I get huge gorgeous brown eggs from my neighbors!)

1/2 C shredded cheddar cheese

1/4 t salt

1. Preheat broiler with a rack set 4 inches from heat.  Heat oil in a large, ovenproof frying pan over high heat.  Cook sausage, stirring often, until browned, about 3 minutes.  Add bell pepper, mushrooms and onion and cook until vegetables are softened, abot 3 minutes.  Stir in Swiss chard, reduce heat to medium, and cook, stirring occasionally, until wilted, about 10 minutes. 

2. Meanwhile, whisk eggs in a large bowl until starting to foam.  Stir in cheese and salt.  Pour mixture into pan with vegetables; cook on stove until the bottom sets, about 3 minutes.  Broil until firm and browned, 3 minutes. 

Dinner Rolls

1/4 C warm water

1 packets active dry yeast

1 1/2 C warm (115*) whole milk

1/2 C (1 stick) unsalted butter, melted, plus more for bowl and pans

1/4 C sugar

2 1/4 t salt

3 large eggs

6 to 6 1/2 C flour

1. Place water in a small bowl; sprinkle with yeast and let stand until foamy, about 5 minutes.  In a large bowl, whisk together milk, butter, sugar, salt and 2 eggs.  Whisk in yeast mix.

2. Using a wooden spoon stir in 6 C flour, 1 C at a time until you have a soft, shaggy dough (if necessary add up to 1/2 C more flour.  Turn dough out unto a floured work surface; knead until smooth and elastic, 5 to 10 minutes.  Butter the inside of a large bowl; place dough in bowl, turning to coat.  Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 1/4 hours.

3. Butter two 13 x 9 inch baking pans.  Divide dough in half.  roll each half into a 15" rope; cut each rope into fifteen 1 inch pieces.  Press each piece into a disk, then shape into a ball.  Arrange dough balls in prepared pans.  (To make ahead:   Wrap pans well, and freeze up to 2 months.) Cover pans loosely with plastic; let stand in a warm spot until rolls have doubled in size, about 1  1/4 hours (2 hours more if frozen.)

4. Preheat oven to 375* with racks in upper and lower thirds.  In a small bowl, beat remaining egg until blended: brush onto rolls. Bake until golden brown, about 20 mins. rotating pans back to front and top to bottom half way through.  Let rolls cool 15 minutes before serving.

Cinnamon-Nut Buns

You can adjust filling to suit your taste

for the filling:

1/2 C butter, room temperature, plus more for pans

1 C packed dark-brown sugar

2/3 C walnuts or pecans

1/2 C semisweet choco chips

1/2 t cinnamon

salt

1 recipe dinner Rolls (previous) prepared through step 2

flour, for work surface

for the glaze:

1 C packed dark-brown sugar

6 T butter

2 T water

1. Butter two 13 x 9 pans .  In a food processor, combine brown sugar, nuts, chocolate, cinnamon, and a pinch of salt.  Pulse until coarsely ground; set nut mixture aside.

2. Divide dough in half.  Working with one half at a time (keep the other half covered w/ plastic wrap), roll dough out to a 16 x 10 rectangle on a lightly floured work surface.  Spread 4 T butter over dough, leavening a 1/2 inch border all around.  Sprinkle half the nut mixture over butter.  Starting at a long end, roll up dough like a jelly-roll; with a sharp knife, cut crosswise into 12 equal pieces.

3. Place buns, cut side down, in prepared pans.  (To make ahead; wrap pans well, and freeze, up to 2 month.) Cover pans loosely with plastic; let stand in a warm spot until doubled in size, about 1 1/4 hours.  (2 more hours if frozen).

4. Preheat oven to 375*, with racks in upper and lower thirds.  Bake buns until golden brown, 25 to 30 minutes, rotating pans back to front and top to bottom halfway through.  let cool 15 mins.
5. Prepare glaze:   In a small saucepan, heat brown sugar, butter, and water over medium, stirring until simmering; cook 1 min.  Drizzle glaze over buns; let stand 10 mins before serving.
Emeril's Beef Tenderloin with fresh herbs and horseradish
The high heat of the oven gives the roast a beautiful golden brown crust wtihout overcooking the interior.  The tenderlon is also great at room temp
1/4 C olive oil
1/2 C prepared white horseradish, squeezed dry
3 T grainy mustard
2 garlic cloves, minced
1 beef tenderloin, trimmed about 4 lbs
coarse salt
and ground pepper
2 T fresh rosemary chopped
3 T fresh thyme chopped
1. stir together oil, horseradish, mustard, and garlic.  Place beef in bowl, and coat with paste.  Cover and refrigerate 6 hours (or overnight)
2. Preheat oven to 500*.  Line a large rimmed baking sheet with aluminum foil. 
3. Transfer beef to prepared sheet, and season all over with 3 T salt, 2 t pepper, rosemary, and thyme.
4. Roast until an instant-read thermometer inserted in thickest part of beef registers 125*, 40-42 minutes for medium-rare.  Tent beef with foil, and let rest for 15 minutes (or up to 2 hours); slice just before serving.
Chocolate and Nut Yule Log
Serves 8
nonstick cooking spray, for pan
4 large eggs, separated
3/4 C granulated sugar
1/4 t pure almond extract
1/2 C flour
1/4 t salt
confectioner's sugar, for dusting
Chocolate-Hazelnut Fill and whipped cream frosting (to follow)
1/2 C sliced almonds, toasted
1. Preheat oven to 350*.  Coat a jelly roll pan with cooking spray; line bottom with parchment paper.  Coat paper with cooking spray; set aside
2. In a large bowl, whisk egg yolks with 1/2 C sugar until pale yellow.  Whisk in almond extract and flour just unil combined (do not overmix); set aside.
3. Beat egg whites and salt until soft peaks form.  While beating, slowly add remaining 1/4 C
sugar. (1 T at at time) and beat until stiff and glossy.  Whisk one third of beaten egg whites into yolk mixture; gently fold in remaining whites with a rubber spatula.  Spread batter evenly in prepared pan; bake until center of cake springs back when lightly pressed.  15 to 17 minutes. 
4. Immediately, after removing cake from oven, run a knife around edge of pan.  Dust top of cake with confecioners's sugar; invert cake onto clean parchment paper, and gently peel off the lining paper that's now on top of the cake.  Starting from a short side of cake, gently roll cake, along with a clean paper into a log; let cool, seam side down.  30 minutes.
5. Once cake has cooled, prepare filling and frosting;  Gently unroll cake, and spread with filling, leaving a 1/2 inch border; starting from a short side, carefully re-roll (do not roll paper in cake), and place seam side down, on a baking sheet or serving platter.  Spread log with frosting sprinkle with almonds.  Refrigerate for at least 2 hours and up to overnight.
6. To serve use a serrated knife to slice off the ends of the log neatly, revealing interior,  dust with confectioners' sugar. 
Chocolate-Hazelnut filling and whipped cream frosting
1 t unflavored gelatin (from a 1/4 ounce envelope)
1/4 C chocolate-hazelnut spread, 2 1/4 C heavy cream
1/4 C sugar
1. Place 2 T cold water in a small saucepan; sprikle with gelatin, and set aside to soften, about 5 minutes.
2 Meanwhile, in a medium bowl, whisk chocolate-hazelnut spread with 1/4 C cream, set aside.
3. Heat gelatin mixture very gently over low, stirring just until dissolved; set aside,
4., In a large bowl, using an electric mixer, beat remaining 2 C cream with sugar until soft peaks form.  While still beating pour dissolved gelatin mixture over cream all at once (gently reheat gelatin mix if it has stiffened.)
5. Fold half of whipped cream into chocolate-hazelnut spread mixture to finish the Chocolate-Hazelnut Filling; the remaining whipped cream is the Whipped-Cream Frosting.
Jan Boyd's Christmas Cheese Ball
1 1/2 pounds sharp cheddar (15 oz total)
1-8 oz package cream cheese
2 T Miracle Whip (or mayo)
2 T chives
1/4 t salt
1 small sweet onion
Grate cheese and let it warm to room temperature. Mix with all other ingredients (at room temperature).  Add chives last and knead in.  Make into balls and roll in roasted pecan tips.

All rare art images by SalamithWulfing

Merry Christmas Everyone!

Hot Buttered Rum Mondays!

This Monday, the week of Thanksgiving, is especially busy for me, as I'm sure it is for all of you. I can't think of a better way to get into a festive spirit then to mix up a big batch of Hot Buttered Rum batter for the holidays to start the week out right! 
Along with that, nothing could put me in a better frame of mind while working at all this then listening to a series of tapes by Bessie Wison, the wife of Jim Wilson, who are the parents of Doug Wilson, who is married to Nancy Wilson, who gave me these tapes.  (Did you follow all that?!) 
For those of you who don't know who I mean, let me just say the Wilson family has been inspirational to countless souls and a huge catalyst for Christianity and changed lives in Moscow, Idaho--particularly--but all over--really.  The entire family has been in ministry and time would not permit all the details of that here.  To get a better understanding, go to http://www.canonpress.com/  and take a look at the long list of books written with the Wilson name attached to it.
They are prolific writers and thinkers.  In fact, recently Doug has achieved national fame through his series of debates with atheist  Christopher Hitchens on Apologetics.  The just released DVD is called "Collision" and a must have.  (Canon Press carries the DVD as does Amazon and other large book sellers.) By the way, his son, Nate Wilson, has also received national claim with his children's book series, "100 Cupboards".

Suffice it to say that Jim and Bessie set in motion this ministry phenomenon many years ago when they received a call to come to Moscow, Idaho afer retiring from the Navy.  Bessie is a former missionary to Japan who married a little later in life.  She has a wealth of practical, down to earth, wisdom to impart--all delivered in a no nonsense (yet endearing) style.  These tapes have been brought out of the archives by CCM Books and are being reproduced on CD's.  The two series are entitled:   "Riches in Christ" and "Constancy".  They were done many years ago when her children were young newly weds, but the practical wisdom is still priceless.  I've been totally blessed by a random act of kindness by Nancy Wilson, Bessie's fine daughter-in-law, and I intend to share it around!
If you'd like copies of this lovely series and more, go to http://www.ccmbooks.org/  They are slowly getting everything up on their website including, I hear, another wonderful series on marriage by Douglas Buzby.  They are asking for a donation of $3 per CD, and I can't think of a better investment!
In the meantime, if you've never had a hot buttered rum, your in for a treat!  (Incidentally, I don't care for hard liquor, but you can mix me up a buttered rum anyday.) This recipe is from my son, Zac. It's fantastic and super easy.

Hot Buttered Rum Batter
(ratio is 2:1)
Beat together:
4 Cups vanilla ice cream
2 Cups brown sugar
2 Cups white sugar
In mugs:
1/4 C batter
1 ounce Rum
boiling water to fill
Garnish:

Cinnamon or a Cinnamon stick

                                                                                                             ~enjoy~            

The Thanksgiving Manifesto 2009

As usual (this time of year) here at Full Circle Ranch Ma and Pa are gearin' up to do  the Turkey Trot. Big plans are already brewing  for the Thanksgiving Holiday. There's nothing we LOVE better than building traditions into these covenant homecomings and this season is proving to be extra special with the whole gang assembling-- including our latest new family--Henry and Anna Knecht. During the holidays I put together a manifesto (subject to approval) for each particular season, assigning a break down of tasks, food and activities! I thought ya'all might enjoy taking a peak at this year's, although it isn't yet finalized. (Please check back to this post for updates/changes.)

Thanksgiving Manifesto 2009

THURSDAY

The Menu

(asterisk denotes information and/or recipe below)

*****

Appetizers  Variety of Luscious Northwest Cheeses-Caitlin

Main entree *Roast Organic Turkey-Marmie & Papa 

Sides Pennsylvania Dutch Filling-Marmie

Brussel Sprouts w/ Toasted Hazelnut Butter-Christi

*Mashed Potatoes--Mounds of Mashed Potatoes-Marmie

*Creamy Baked Leeks w/ Garlic,Thyme and Parmigiano-Hurleys

Yams-Robertsons

*John Cope's Baked Corn-Marmie

Salads  Claudette's Cranberry Apple Relish-Christi

*Roasted Baby Beet and Orange Salad w/ Champagne Vinaigrette-Marmie

Desserts  *Grandmother Engle's Pumpkin pie

*Custard Tart w/ Wine Poached Cranberries, Old fashioned Apple Pie w/ Crumb Topping, *Caramel Pecan Pie-Anna

Beverages  assortment of our finest Northwest Wines,

*Irish Car Bombs-Matt B., pop/juices, Panna bottled waters-Matt, Marmie 

The Table

namecards Caitlin

centerpiece-Christi

tablesetting-Meredith

*(stencils for children to color on brown butcher paper tablecloth)

The Activities

Feasting

Special reading-Anna

Special entertainment-Back by popular demand:

House-buzzing and fly-by, compliments of those great folks at Tundra Tires! http://www.akbushwheel.com/ (Maybe we can get them to land in the field this year!)

Silhouettes-photography Nathaniel, Jordan, all cut out their silhouettes

Games  Settlers of Catan-Zac and Cait bring extension

Cranium

 Special children's activities-Marmie, Hurley girls

Butter making for Wee Ones

all you need is cream, container with lid and

wee ones with wiggles and jiggles to shake, rattle and roll...butter!

Various children appropriate games

Spades

FRIDAY

breakfast Zac and Cait

lunch  Left overs, everyone for himself!

dinner Terminal Gravity

activities Girls hit Joseph for Black Friday shopping

Video adults- "The Brain in Love"

children-New Wallace and Grommit "Shawn the Sheep"

Games-more of the same!

Saturday

breakfast  Henry and Anna

lunch  Left over, everyone for himself!

dinner  *Dutch Oven Flatbread Pizzas,

pepperoni, sausage, sage and goat cheese,

veggie, plain (each family assembles their own)

Sunday

breakfast Darrell and Christi's home

Everyone off to Church

lunch To be announced

Pack up and say goodbye 'til Christmas!

*****

Recipes and Other Useful Information

Roasted Baby Beet and Orange Salad with Champagne Vinaigrette (serves 6)recipe from the girl and the fig36-40 baby beets

¼ C olive oil
½ C Champagne Vinaigrette
(recipe follows)
3 oranges, segments only (grapefruit works too)
3 fresh tarragon sprigs, leaves only
½ pound watercress, well washed, leaves only (arugala could be substituted)
¼ c fresh Italian parsley, leaves only
salt and pepper
¼ pound hard cheese, such as dry Gouda or Parmesan, thinkly shaved
zes of 1 lemon, grated
Preheat the oven to 350 degrees.
Place the beets in a roasting pan ad toss with the olive oil. Cover with foil and roast for 1 ½ hours Let cool. Peel off the skins and cut the beets into quarters or halves, depending on th size of the beets.
In a large bowl, toss the beets with the vinaigrette, oranges, herbs, and watercress and season with salt and pepper. Serve in a large bowl and garnish with the shaved cheese and lemon zest.
Creamy baked leeks with garlic, thyme, and Parmigiano (serves 8) from Fine cooking
1 t butter
8 medium-large leeks
2 t lightly chopped fresh thyme
1 c heavy cream
2 large cloves garlic, smashed and peeled
½ c finely grated Parmigiano-Reggiano
Heat the oven to 350 degrees. Rub the bottom of a shallow 10 x 15 rectangular baking dish with the butter. Sprinkle ¼ t salt over the bottom of the pan. Cut the dark-green portion and all but about 1 inch of the light green off the top of the leeks. Peel away any tough or damaged outer leaves. Trim the ends by cutting the roots but leaving a bit of the base intact to hold the leek together. Cut each leek in half lengthwise. Gently wash each half under running water, fanning open the layers to rinse as thoroughly as possible. Pat the leeks dry and then arrange them cut side down in the baking dish. They should all fit snugly, but if they are crowded, turn a few on their sides. Sprinkle the thyme and ¼ t salt over the leeks.
Heat the cream and garlic in a small saucepan over high heat. As soon as the cream comes to a rolling boil (watch carefully and don’t let it boil over), remove the pan the heat and let sit for 5 minutes. Pour the cream and garlic evenly over the leeks. Cover the leeks with a piece of parchment cut to fit inside the pan. Bake the leeks until the thickest ends are tender all the way through when pierced with a paring knife and the cream is almost entirely reduce, about 35 minutes. Sprinkle the leeks with the Parmigiano and salt to taste. Bake just until the cheese melts, and additional 1 to 2 minutes. Transfer to serving platter.
Custard tart with wine-poached cranberries
For the crust
7 T chilled butter, cut into ¼ inch pieces more for the pan
¾ C flour
1/3 C toasted silvered almonds
¼ C sugar
½ t salt
1 large egg yolk, chilled
For the filling:
2 large eggs
2 large egg yolks
½ C sugar
3 T fresh lime juice
3 T dry white wine, preferably Sauvignon Blanc
½ C heavy cream
For the topping:
½ C dry white wine-Sauvignon Blanc
2 T honey
2 T sugar
1 T fresh lime juice
2 ½ C cranberries (maybe a little more to cover tart)
Make the crust:  Butter a 4 x 13 in rectangular fluted tart pan with a removable bottom (may use round). Combine flour, almonds, sugar, and salt in a food processor and process until almonds are finely chopped. Add the butter and pulse until the mix resembles coarse meal, about 15 seconds. Add the egg youlk and process until moist clumps form. With lightly floured hands, press the dough evenly over the bottom and up the sides of the prepared tart pan. Freeze until firm, about 45 minutes.  Position rack in the center of oven and put rimmed baking sheet on the rack and heat the oven to 357*. Bake the crust on the heated baking sheet until light golden on the bottom and golden-brown on the edges about 14 minutes. Cool completely.
Make Filling:
In a medium pan, whisk the eggs, yolks, sugar, likme juice and white wine until well blended. Cook over medium-high heat, whisking frequently, until the mix bois ad thickens about 3 minutes. Transfer the filling to a medium bowl and let cool until warm. Whisk the cream into the filling and pour the mix into the baked tart shell. Bake at 355 until the filling begins to slightly puff and bubble around the edges, about 15 minutes. Let cool to room temp.
Make the Topping:
In a medium pan boil the wine, honey, sugar, and lime juice over the medium heat until the mix reduces to a thick syrup and begins to darken slightly 4-5 minutes—about ¼ C. Reduce heat to low, add cranberries and poach gently over low heat until tender or starting to burst skins. Continue boiling til liquid is syrupy about a minute. Randomly place cranberries on top of tart, pressing slightly into the filling. Brush glaze over tart. Let cool cmpltely at room temp for at least 4 hours before serving.


Mother Engle’s Pumpkin Pie
2 eggs, beaten
 1/4 t ginger
1/2 C white sugar
1/4 t nutmeg
1/2 C brown sugar
 1 C pumpkin
2 T flour
1 C milk
1 t cinnamon
 1/2 C cream or evaporated milk
3/4 t salt 1 unbaked 9” pie shell
Blend all ingredients together, in blender, in order given. Pour into the pie shell. Bake at 400* for 15 min, then 375* for 35 minutes or until set. Top with freshly made whip cream.

Baked Corn Supreme
Grind contents of John Cope’s dried corn package in a blender or food processor. Add 4 cups cold milk, ½ C heavy cream 3 ½ T melted butter, 2 t salt, 3 T sugar, and 4 well beaten eggs. Mix thoroughly and pour into buttered baking dish. Bake at 375* for 60 minutes
Irish Car Bombs
Can of Guiness and 1 shot of Bailley's Irish Cream. Pour Guiness in a glass and carefully drop shot glass and all into beer.  Drink all at once!

To order dried corn: http://www.zingermans.com/

Happy Thanksgiving!

Bombs Away!

"Talkin' to myself and feelin' old

Sometimes I'd like to quit

Nothing ever seems to fit

Hangin' around

Nothing to do but frown

Rainy Days and Mondays always get me down."

"Rainy Days and Mondays", Karen Carpenter

Woke up feelin' sortamondayandblue.  (Or was it the meanreds, as Holly Golightly said in "Breakfast at Tiffany's"?)  Call it what you will, it just won't do!  My solution?  Blast Jon Foreman's "Ressurect Me", grab the essential oils and citric acid, roll up my sleeves and start using my hands to create. 

Ahhhh, nothing like the smell of fresh peppermint and organic cocoa butter or the feel of baking soda and citric acid sifting through your fingers to almost instantly boost those saggingmondayspirits.  Bombs away!!

Super Phat Cocoa Mint Bath Bombs

2 cups baking soda

1 cup citric acid

1 t peppermint oil

1/2 grated organic cocoa butter

Procedure counts when making these!

1. put essential oil in bowl first

2. put in sifted baking soda and mix well with hands so eo is distributed throughout

3. add shaved cocoa butter (handle as little as possible as it melts at body temperature)

4. add citric acid and work together again thoroughly

5. spray witch hazel or water to mixture just enough to hold together (this is tricky!  too much water will set off the citric acid--it will fizz--so when you spray keep working mixture quickly)

6. pack tightly into plastic cristmas ball ornaments that come apart, a tennis ball cut in half or in ice cube trays--basically, whatever works for molds.