The Calendar

Yesterday I found an interesting recipe that I had never heard of......Dutch Baby Pancakes.  Well, let me tell ya..........they are delicious, says the guy that lives here.  Not only delicious but so easy it is almost sinful for something this good to be so quick and easy.  Tradition is to squeeze fresh lemon juice and sprinkle confectioners sugar on top as soon as it comes out of the oven.  This is how we had it but I see endless possibilities with this Dutch Baby.   As I type Dick is on his second piece.  Fruit fillings, jams, maple syrup and even pudding would be good too.

Just out of the oven, a few lemon juice drops
with confectioner sugar.

Before the sugar and lemon.

Happiness to see the Dutch Baby doing its thing.

Ready for the oven.

So good!  Recipe at the end of the blog.

Last week at the Amish grocery store they handed my husband a calendar, actually two of them.  Everyone knows two are a necessity for a house and barn.  That is years ago two were needed.  In the last few years we have not hung a calendar in house or barn.  I can remember writing important "stuff" in each square and on some of the squares drawing lines with an arrow pointing to what I had written that wouldn't fit in the little square.  Then there were cancellations, reschedules and last minute things, more lines and more arrows.  Our calendars looked pretty sad and it took quite a talent to follow lines and arrows but it worked.  Very seldom was something missed that had been documented on the calendar.  When the kids were old enough and had something exciting they wanted to remember they would even write on the calendar.  I also had 3 letter abbreviations that only I knew what they were.  Oh, the memories when the little Amish gal handed Dick the calendars, she was so filled with pride.  They are beautiful too, nice size and full of wildlife pictures as each month goes by.  For the first time in a long time my kitchen will have a calendar and one for the cabin!  

Years ago so many businesses gave out calendars we never lacked for one.  Now, very rarely and if they do they are usually the little tiny self stick ones.  No room to write reminders but useful to make sure of what the date is.  Who needs a calendar when we have a smartphone, tablet or computer close at hand.  We know instantly day, date, time, weather, etc.  Progress is good but the calendars made me smile.

There they are packed full of wildlife and birds.  A new picture each month.

 The cabin update. It has been too cold to work on the insulation.  Four 4' pieces and the ceiling will be done and then the walls.  Once it is insulated the work should move right along with a little heat.  We are lucky to have a great friend that gave us an electric cook stove for the cabin.  We measured the spot and it will fit perfect with room for the counter top to run along side of it.  How lucky can we get to have such a wonderful friend that thought of us.  Water will be another concern, the original spring went dry.  We need to find a "spring guy" that knows what to do.  Above the spring house it is a lush green in the summer so we are thinking it is still there just needs to be dug into.  Springs are touchy and if you don't know what you are doing and dig wrong it will reroute and you lose it.  So, if you know a good "spring guy" let us know.

An overnight snow has left the world of Clara, clean
fresh and beautiful.

It looks like we have a measurable amount of snow moving in at Cook'n by the Creek the next couple of days.  I have plenty of yarn for socks and a little stuffed doll baby to finish.  Nothing better for me to be snowed in with a few fun projects during the winter.  Then there is youtube which I have been enjoying some mighty fine rustic, country style cooking shows.  If the snow prediction is right we will be pulling out the snowshoes and x-country skis.  Time to get in shape, we have been setting around long enough or at least I have.

Dutch Baby Recipe:
Melt 3 TBSP of butter in a 10 inch skillet.  I used cast iron.  Make sure the handle is oven safe.
In a bowl:  Mix 3/4 cups flour, pinch of salt and 1 TBSP plus 1 tsp of sugar.
Add to flour mixture:  3 beaten eggs, 2 tsp vanilla and 3/4 cup of milk.  Beat until no lumps are left.
Pour into the skillet that has been on low heat with melted butter.
Put in 400 degree oven and bake about 20 minutes or until golden brown around the edge.
Remove, drizzle a little lemon juice and sprinkle confectioners sugar on top.  Slice and eat warm.

The Hunting Knife

Merry Christmas from Cook'n by the Creek.

Every hunting season my husband takes out his old, very special hunting knife.  There he sets patiently and every so slowly (my opinion) sharpening it, running his thumb across the edge and working a little longer on it.  The leather case is weathered and worn from hanging from his belt as he walks through the hills of Clara.  Long ago it was Karr Hollow, Coons Crossing, Horse Run, Wapsena, Honeoye, and even Clara.  Those were his favorite places with special valleys and draws that he knew like the back of his hand.  I can not remember him not using that knife.  This year was no exception.  Although he didn't shoot a deer and never took the knife out of the sheath he will again next year set at the table and carefully sharpen it again.  It will take just as long as it did this year.  I think it is just tradition and maybe memories of so long ago come back to him as he holds his special hunting knife.  Thinking back my father had the same ritual but his was a couple times a year, he used his during beef and pork butchering time.  Every guy in my family did and still does carry their  pocket knife daily. 

The knife on the left is old faithful.  The others are used for various tasks
around Cook'n by the Creek.  The rest of the "stuff"  what is used
to sharpen the knives.

A week or so ago our grandson was telling us about a new knife for taking care of a deer in the field.  It is not the traditional old time hunting knife but the new and improved with replaceable blades like a razor for shaving.  Our son in law also is a fan of  how well the razor type works.  He saw first hand when his son/our grandson brought home his scalpel from college.  Quite amazed he was on how slick that scalpel did the job.  I'm sure the guys all have the new improved hunting tool (I can't say knife) on their Christmas Wish List. 

We rode over the hill to Coudersport today.  Not a wild animal to be seen.  We thought for sure there might be something out and Dick made the remark it was a good day for Coyotes to be in the fields looking for mice under the snow.  Nothing, just the beauty of snow, sun and wonderful views.

I saw a picture on FB today that surprised me.  It was a Humming Bird sucking juice from a frozen apple.  Who would have thought?  It's nice to know they have other options than flowers. The post was from a gal that lives in the NW state of Washington.  Very interesting that she said the Hummers stay year round there.  Not all, just a certain breed of them. 

English Toffee

Standing in my favorite spot, the kitchen window over the sink I looked out and there was a beautifully formed twister going across the field.  The temperature never went above 12 today and the winds never below 12 mph.  At least from my weather eye gage.  It was beautiful to watch as it picked up more and more snow and speed.  It just missed the "Big Black" horse munching on his hay.  He never even looked up.  We ventured out to Hoffman's Dairy Farm this morning for a delivery and pick-up and then off to Olean.  I love taking rides in the country, every day the view will change ever so slightly or drastically.  Yesterday we were on Eleven Mile, today it looked quite different with more snow through the night and the wind making huge drifts, some even on house roof tops.  The snow had been blown off the pine boughs since yesterday too.  What a ride, what a view. 

This morning I made the decision to change up my holiday baking and cooking.  Only a couple old time favorites are going to be made this year.  I am trying new recipes starting with English Toffee.  I googled that and read many recipes finally deciding on one and I really don't know why.  Maybe I was tired of looking.  It has dark chocolate melted on top and toasted chopped pecans sprinkled on while the chocolate is still warm.  Dick decided he would like half of the batch done with white chocolate and pecans.  My theory on white chocolate?  No such thing, if it is not medium to dark in color it is definitely not chocolate.  That white stuff is just white stuff. 

English Toffee Recipe:
In a heavy sauce pan melt 1 cup of real unsalted butter, add 1 cup of sugar, 1/2 tsp. vanilla and 1/4 tsp. salt.  Cook on medium heat continually stirring until it turns a golden light brown color.  Or on the candy thermometer 300 degrees.  Remove from heat and pour on a parchment lined 9 x 13 pan.  Spread chocolate chips (or the white stuff) on immediately.  Let it set a minute and then spread the chocolate evenly around the toffee.  Sprinkle chopped pecans or almonds on the warm chocolate.  Let cool until chocolate is set and then break up into pieces. 

All done, the "white stuff" English Toffee on the left,
the "real" chocolate English Toffee on the right.
It was so darn easy.

The beginning of the toffee. 

The bitter cold morning was calling for a special bowl of oatmeal.  By the time chores were finished something hearty and warm was in order.  I toasted  1/2 cup of pecans while the Old Fashioned Oats were cooking with  1/4 cup of dried cranberries.  Once the oatmeal was cooked I added a 1/2 tsp. of maple flavoring and 1/4 cup of pure maple syrup.  Dished it up, sprinkled the toasted pecans on and a little milk.  That was breakfast.  Oh, the man of the house had a couple slices of Salt Rising Toast with his. 

So simple and rustic tasting.  Good stuff when you
go back to basics.  None of that quick, sugar packaged
oatmeal in this kitchen.  It really doesn't take much
longer to fix the real deal.  Promise!

If you live in our area, bundle up, it's going to be a cold couple days. 

Blue Sky & Snow Drifts

Today was the day to get out and enjoy the ride.  The sky was blue, snow many shades of white gray and blue with trees casting dark shadows across the snow.  We rode to Genesee, Ulysses, Eleven Mile, Butter Creek Rd and a couple I have not a clue their names.  Full circle because they brought us back on the Eleven Mile to head home.  We have squirrel hunted many times on these back areas but I never paid attention to names, just knew where we were going and how to get home.  It really was so peaceful to ride through areas with no houses.  It is like being back in early times and what the early settlers must have enjoyed, all by themselves.  I could have taken many pictures because every turn of the wheel brought a view that I just couldn't resist commenting on.  The one picture of an Amish buggy waiting by the barn for a horse to get hitched to and family to take a ride.  I was thinking of asking the young man at the feed store, how much would you charge to take us for a ride in the buggy?   Maybe I will get my nerve up to ask before winter's end. 

 

Another pleasant happening today.  I received a message from a friend (much younger than me) wanting to know what farm I grew up on.  When I told her she said, that is where my grandparents lived.  She went on to tell me how much she loved the farm and the beautiful farm house with the wonderful wood staircase.  I asked her, remember the cubby under the stairs with the little door to go in?  She did!  She also remembers pressing cider, maple syrup and her Grandma making maple cream.  After a while the light came on in this ol' brain.  Remembering a farming couple named Austin from Bells Run had bought the farm from my parents.  I asked her, were your grandparents last name Austin?  Yes it was.  I told her my mom was so upset to be selling the farm and leaving the house she loved so much and how I remember my mom saying she was happy Austins were buying the farm because they were such nice people.  Small world and a wonderful find....someone that enjoyed the same farm I loved so much.   Alicia Antonioli you made my day, so wonderful to walk down memory lane with you!

 

The man of the house was going to Olean yesterday and asked what kind of chocolate cake mix he should get, the one you make that is so moist and thick.  I just looked at him and said, seriously?  I am amazed that he has lived with me for 49 years and thinks I have used a cake mix for that cake he loves so much.  I told him, that is the Hershey Cake and no it is not a mix.  Hmmm, proof in the pudding, he does not pay attention and especially when I am talking.......blah blah blah.  So the story goes.  I made the cake and every bite he takes is with a little mmm.  His choice of frosting is the white frosting recipe in the cookbook, Della's Daughter.  The cake recipe is also in it.  By the way, I am loving the fact that all of my go to recipes are in one book now.  It has a place on the countertop and just so convenient.  It won't be long and it will have stained pages just like my other cookbooks.  I should have put all my favorites in one notebook long ago! 

 

What a night, wind howling, warm fire,  a great
piece of cake and a tall glass of cold milk.



 

 

 

 

 

A Good Jag On

The other day on my way home from Olean it was spitting a few snowflakes and of course on the cool side for the Northern Natives and down right cold for the Southern Natives.  From Portville to Ceres I followed a pickup truck with a load of firewood stacked neatly in the bed.  The truck was squatted down a little but not bad.  At least the tires still looked good.  It brought back memories of our days of cutting and hauling firewood for our woodstove.  Our youngest was a year old when we would go to the woods, cut, split and stack the wood in the back of the "Old Gray Ghost."  That was the name we gave an old Chevy truck that was purchased for a couple hundred dollars for the purpose of hauling wood and garbage to the dump.  When we got it they guy had painted it with gray primer and we never saw the need to change it.  It served the purpose for a few years.  There is another memory......Dump Day!  Back to the wood story.  Beau was about 9 months old.  We always planned on going for wood during his nap time.  I would wrap him in several blankets along with him being in his bunting (remember them?).  On the way to cut wood he would take a bottle and fall asleep instantly.  He was good for a two hour nap sleeping peacefully in the front seat.  The chain saw would be buzzing, the petunk splitting the bolts of wood, the noise of stacking them in the back of the truck never woke  him.  In fact, he didn't wake up until we lifted him out of his cozy little nest when we got home.  We were never more than a few feet from the truck while he slept with just his face sticking out of all the covers. Now, here comes the phrase "a good jag on."  The first time I heard it was the first time we cut firewood to haul home.  We were loading the split wood in the back of the truck when Dick said, that's it, we have a good jag on.  I even had to ask what he meant.  The truck was full enough, not squatted to bad and the tires didn't look like they were squatted and ready to burst.  Ok, now ya know, a good jag on.  Just incase you ever cut and haul fire wood you can sound like a professional!  It is hard work but during the cold winter days were my favorite time to haul wood. The ground was froze, air fresh and a thermos of coffee always hit the spot.  Summers were too hot and buggy.

Saturday morning was dump day.  The dump was off the Horse Run Road an 1/8 of a mile.  It was steady traffic with everyone going before noon.  I remember Guy Danforth working there and then John Scott.  They would make sure you dumped in the right spot.  I never liked to go because it was on a hillside, there was a dirt road that went all around it.  You drove to the top and then had to back your car towards the dumping spot which was over the cliff...at least it looked like a cliff to me.  Scary.  On days the dump was not open many a young boys and men would take their 22 rifles up to shoot rats.  Yes!  Rats, lots of them.  For some kids it was possibly the first place their di would take them hunting and target shooting.  Oh the memories of the country life in a small town. 

Today my daughter had a bunch of high school girls in for cookie decorating.  It was amazing listening to the giggles, laughs and even some dancing by the girls.  I believe 8 girls took on the decorating.  They did a great job.  I rolled dough, cut the cookies out and baked them.  Once the girls decorated them Amber and I packaged them up to be given to some very nice Senior Citizens of our area.  Beautiful to see Amber bring the girls together for such heart warming cause.  I am so proud of all of them including my daughter.

What a happy time on a cold blustery Sunday.

I love this view, heads down and so serious about
decorating cookies.  Beautiful girls!

All smiles!

Cutouts from my Moravian Spice Cookie recipe.
Ready for the girls to decorate.

They should be rolled very thin.

Moravian Cookie Recipe:  this is a very tender, crisp cookie that makes the house smell so good when baking with all the wonderful spices of fall and the holidays.
4 cups sifted flour
3/4 tsp. baking soda
1/2 tsp. salt
1 tsp. ginger
1 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. cloves
1/2 cup light brown sugar firmly packed
1/2 cup soft butter
1 cup molasses
*note, no eggs for this recipe

1. Sift all dry ingredients.
2. In a large bowl beat brown sugar, butter and molasses.
3. Stir in dry ingredients until well combined.
4. Form dough into a ball and refrigerate a couple hours or overnight.
5. When ready to bake preheat oven to 375 degrees.
6. On lightly floured board roll dough to 1/8 inch thick.
7. Cut out cookie shapes.
8. Place on cookie sheet lined with parchment paper or well greased.
9. Bake 6-8  minutes, cool on wire rack.
Frosting: In medium bowl with mixer at medium speed beat egg whites with 3 3/4 cups sugar.  If it seems too thin add more sugar.  Decorate cooled cookies.

Soups On

If I could only describe the beauty of the day.  We woke up to a light dusting of snow but soon the flakes turned big and plentiful.  No wind so they are gently floating down in the most hypnotizing way.  It is hard to focus on what I really had planned for my "by myself" day.  As long as the snow keeps falling I have a feeling I will be setting here enjoying the peace and quiet at Cook'n by the Creek.  This is the kinda day I have been waiting for.  Not a track in the snow, porches, sidewalks and driveways are covered.  Gives me the feeling of being back in the woods and hills with just me and my thoughts.  How cozy, the gas stove that looks like a wood burner has been going all morning.  I might just have to move the rocking chair near it and knit.  If you like snow you understand the feeling of the first major storm in the hills of Clara.  All is right with the world on days like this.

I was the chosen one to do the barn chores this morning and happy for it!  I knew it would be a great feeling stepping out the door all bundled up and snowflakes hitting my face.  The air just as I thought it would be was clean, fresh and crisp.  Quincy did his usual running and jumping.  I was given the request to watch for fox or coyote tracks around the barn.  We lost another feathered friend a couple days ago.  There had been fox tracks so it is a good guess, the fox was near the hen house.  All in nature, cycle of life and the food chain.  They are foxy for sure and smart.  I just hope he/she moves on before we have to take drastic measures.  Fox are so beautiful to watch.  They are always on the look out and sniffing as the trot along.  They have a nice gate to them when going across the field. If lucky we get to watch when they find a mouse under the snow.  They tip their heads as if to listen and then jump straight in the air and pounce down.  It sometimes takes a few pounces to get the mouse but that is all the more fun to watch. 

I did get around and do a few things today.  Of course food is always on my mind and today it was thinking of what type of soup I could make.  The first thing is to take note of what is in the kitchen to use since I am without a truck today.  In the freezer I had turkey broth made from the roasted turkey last week and a big ring of fresh made mild Italian Sausage.  That's a start.  There was jalapeno, celery, red pepper, yellow (I don't like the flavor of green peppers)  and onion in the crisper .  They got a coarse dice and sautéed with some fat that was on top of the broth.  Why waste the rich turkey flavor by throwing the fat away.  Toss in a bay leaf, some cumin, salt and pepper.  I let it cook until the veggies were just getting tender.  Next I removed the casing from the sausage, sliced it in 1/2" rounds and cooked them with the veggies.  Add the broth, a can of hominy and a can of chili beans.  Once it simmered for an hour I added 2 cups of elbow macaroni.  If I am putting pasta in a soup I always cook the pasta separate, if cooked in the soup it is hard to judge the doneness and there is nothing worse than mushy pasta.  Now each bowl will be warmed rather than the whole pot.  Again, mushy pasta if it is reheated too many times.  That's it, it's soup for tomorrow. 

Italian sausage, turkey broth, Mexican beans and flavors in
a bowl we bought in Mexico.
I would say it is a soup of many countries. 

Face Book has been such a pleasure to me.  I have reconnected with classmates from high school,  people I worked with years ago, and family friends that lived on farms from my early childhood.  Writing Della's Daughter also has been quite the experience, thanks to FB.  I have had wonderful messages, cards, gifts and kind notes filled with the most beautiful words and comments.  Life is full circle and I couldn't be more thankful to everyone that has taken the time to let me know how they feel, their memories and sharing recipes with me.  It is hard to believe how something so simple and unpolished ended up being one of my treasured items.  I have learned stories of families that I never would have had the chance without the input of so many.  I love all of them, have saved them and who knows............possibly all content for another book.  You could be in it!

Thanks to Mary Kinney Griswold, all the way from Al for this
lovely card and adorable Gingerbread Man. We have not
talked or seen each other since graduation in 1967. 

The Maxson kids that grew up on a farm near ours.  Barb
sent me the vanilla beans, jars and directions to make
my own vanilla.  Plus her taco soup recipe.  She got the
idea for these gifts from reading my cookbook. 
Very attentive Barb!  I appreciate your stories of
mom. Thanks for sharing and for your sister
Gracie for passing them on.

The little cabin looks so cozy with the snow falling. 
Next year it should be finished.

Yep, rocking chair and a little knitting.  The fire
is calling me. 
 

The Line

I had recently mentioned my 3 kids drawing a line on the back seat of the car when traveling.  For sure it was an imaginary line that was not to be crossed.  Of course there was always "the crossing" to hear the others tattle, whine and make sure mom or dad stepped in to settle the dispute.  It never worked and it continued until they got tired of that game.  Yesterday the husband and I headed to Corning for a little shopping and dinner out.  I drive up, he drives back.  By the time we were a half hour into the trip I saw his hand cross the line!  You see the new vehicle has dual heat controls, one for the driver, one for the passenger.  He actually reached over and turned mine down!!!  I took my finger like three little kids did so long ago and drew an imaginary line down the center of the dash.  This is the line, my side, your side and never to be crossed.  Well, he thought I was too warm.  No, no I'm not, I'm just right.  Like the story of the 3 bears.  I am just right.  It will be interesting to see if he crosses the line again.  In fact I already have plans to cross the line and see his reaction.  It is that much fun living together and testing each others trigger point. 

It was a good day shopping.  Actually we were quite surprised at the lack of shoppers and traffic.  Within 4 hours of arrival we were headed home.  No lines, hurried shoppers and the Olive Garden was just as pleasant.  The guy that hates lines and waiting said on the way across the parking lot, "there is probably a waiting line."  My prediction, no problem finding a parking spot, good sign there will not be a line.  If there had been, we would have not stayed.  He gets that upset waiting in line.  All was good, he had a Samuel Adams winter brew, shrimp and ravioli stuffed with ricotta and spinach.  My choice was eggplant parmesan.  The Olive Garden salad as usual was cold and crisp with just the right amount of dressing.  The best part of the day, a cup of Jamaican Me Crazy from the Terra Cotta in Alfred, NY.  I love that little town, so cozy welcoming.

Such a picky eater but this was a go.  He loves shrimp.

Delicious and half came home for my supper the next day.

I have a question, purse or pocketbook, what do you call that thing hanging on a woman's shoulder?  I think  long ago I called it pocketbook and in later years say purse or vice versa.  Just depends on the mood of what I say.  Either or it is a pain in the you know what!  Mine is never loaded down heavy and not very big in size but it still drives me crazy switching it from shoulder to shoulder.  Yesterday was the day to take stock in what other women do.  Same thing, it slips off their shoulder, they yank it up or switch shoulders just hoping that for some unknown reason it will stay where it is put.  Even if I don't need a shopping cart I take one just to put the purse in the child seat and get it off my shoulder.  I always hook the little safety belt through the handle just incase someone decides to grab it and run.  That way they have the cart hooked to them.....That also was explained to the husband when he asked why take a cart. 

Setting here enjoying the quiet morning and the beauty of white out the window was interrupted with Quincy barking looking out the front window.  As soon as I saw three doe walking on the hillside not more than 60 feet away I quieted him down and together we watched them slowly make their way up and out of sight.  As much as I like venison there is no way I would be able to end their life.  They looked so graceful and calm.  There is just something about their beautiful eyes looking my way.  So I will leave the hunting to the ones that can and I will enjoy watching them. 

Field and Stream, what a huge animal. 

You Decide

The leftover white meat from the turkey we had on Sunday became turkey salad today.  My favorite way to fix it just happened to get a few changes this time.  Husband is working at school today, no car for me so that leaves what is in the cupboard and refrigerator to make the salad.  Normally I use half sour cream and mayonnaise but no sour cream.  I did have a new container of French Onion Dip....why not?  Instead of pecans I used cashews.  I did have dried cranberries, celery, curry powder, salt and pepper.  Good  to go.  Chop the turkey, celery and nuts in small pieces.  Put in a bowl, add as much celery, cranberries and cashews that balances out the turkey.  Salt, pepper and curry to taste and you have one darn good salad for sandwiches or on crackers.  You can add any type of nut, your choice.  Green Olives, sweet pickles, peppers, you name it and it is your own creation.  You decide.  I have even used fresh seedless grapes before.  I am big on a variety of textures when making a chicken or turkey salad.  The ideas are endless.  I thought today adding the cashews it would be nice to make an oriental flavor with Soy Sauce and Mandarin Oranges.  Maybe next time.

I decided, lunch on crackers today.

Homemade beef taquitos, Dick has had a few hundred
of these when traveling to CA.  Buying them at a
Little League game out there is like buying hotdogs in
the east.

There are a couple tips I would like to "pass on" to my knitting friends.  Some may already know but this week was the first time for me.  How did I find the easier, neater way to do things.  I was desperate and googled my problem.  Normally when I knit socks I don't change colors but this time there were many changes of colors on 3 special pairs.  My little grandsons wanted
me to make  socks in their football team colors.  I can do that.....it was quite a feat finding sock yarn in yellow and purple.  The black, red, white and blue no problem.  Mission accomplished and the socks are 2 pair down, one to go.  For the Baltimore Ravens fan it is purple and black.  The New England Patriots, red, white and blue.  Of course the Pittsburgh Steelers fan is yellow and black.  That is a lot of stripes.  When changing colors on the ribbing of a sock cuff...always knit the first row.  Then you can continue the other rows in ribbing.  Trust me, you will not see that one knitted row, it blends in.  If you don't knit it the purling of the ribbing will look funny, as in wrong side out.  The next tip is how to keep the first row of color change level or jogless as the video calls it.  I wish I had found this out years ago when making beanies and sweaters!  How simple, why didn't I think of it...


It must have been told a few times in the valley, Cheryl pickles deer hearts.  When the gals and I went shopping the first day of buck season I came home to find 2 nice sized deer hearts soaking in bowls.  One from my son in law and one from the New Jersey camp.  How great is that?  In the freezer they went for another special occasion for my family of hunters.  That quart I pickled for Hunter's Supper, only a few pieces left in it. The guys like to open the refrigerator, take a look and it will be gone.

Here is a picture that I found on a friend of a friends fb page and just had to have it.  This is Eleanor Dingman, Dorothy Dingman's mom.  If you grew up in our area and about my age you will know who I am writing about.  This was Eeanor's first time visiting the ocean.  Why I like this picture, it captured the Eleanor I knew and I wouldn't expect any other reaction. 

The era of women wearing dresses and always carrying a pocket book or purse.

Staying Warm

Watching my husband get ready for the first day of buck season got me to thinking.  Hard to believe this mind starts thinking, all it takes is a thought and a memory.  It was the night before and I gave him a kind hint, are you going to get your "stuff" around for morning.  That meant, do not wake me up searching for "stuff"!  He took the hint and off he went for the gathering.  Here, there and everywhere he has his treasures stashed.  There are the special thin, wicking, dry proof, scent proof long johns.  Next the special hunting pants, shirts, gloves, jacket, fluorescent vest, special light weight waterproof boots and a hat or two.  Then the backpack, fill it with, pencil, flash light, binoculars, hot packs, seat, candy, apple, water, ammunition, walkie talkie  and whatever else is needed or not.  What I was thinking about was the hunting attire of the 1960s through 1980s when we put on some rubber boots, pair of blue jeans, a heavy coat, gloves, hat and rifle, away we went.  I remember one time telling Dick how cold my feet were waiting on a stand for deer.  His advice, come on let's get moving they will warm up.  They usually did. Ha, I have seen him write out his deer tag with the end of a bullet and tie it on from a piece of shoestring cut from his boot lace!   Now, do you see where I am going with this?  The older we got and not so poor for $$ the more comfort items we buy.  It's nice to have them to use a few times a year but seriously?  We did just fine, got a deer or two and carried a lot less hunting "stuff"with us in the lean years.  I mean that in body and $.   Maybe that is why we would walk the hills and valleys all day making sure everyone in the family had a chance to get a deer, we were lean and young!

The temperatures at Cook'n by the Creek have been very mild during the days with hard frosts at night.  Rain and wind has moved in the last couple days so I guess the swamps are filled and winter can soon arrive with snow.  My favorite week as passed and on to Christmas.  Then we will be surviving the two dreaded months, January and February.  Snow and cold is fine until Christmas is over, spring is the next big happening on our mind.  We will spend the two months searching seed catalogs, making want lists and hoping the garden will have a better growing season next year.  Knitting and painting will be my main entertainment while Dick works on insulating the walls of the cabin.  When warmer weather hits we will get the ceiling, walls and floors in.  Maybe even on cold days if it heats up quickly with the little electric heater.  Have to keep busy, especially with dark moving in so early.  But.......in 21 days on December 21, Winter Solstice will take us the other way and daylight will increase a little each day. 

One of our favorite desserts is the Boston Cream Pie.  No, the recipe is not in my cookbook and it should have been since this was one of Della's favorites and made it often on the farm.  I have no idea how I missed adding it to the book. 

The Boston Cream Pie really did originate in Boston, MA in the early 1800s.  On December 12, 1996 the Boston Cream Pie was named the official dessert of MA. 

This is an easy recipe but a time consuming and also worth the effort of not using a boxed cake mix and boxed pudding.  Enjoy

Boston Cream Pie:
2 cups flour, I suggest King Arthur Flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 teaspoon pure vanilla extract
3 large eggs
3/4 cup milk

* It is important that you sift the flour before measuring.

Preheat oven to 375 degrees F.  Butter and flour a 9-inch round springform pan.  You may use 2 (8-inch cake pans instead, but it is a lot easier to use a springform pan. I use 2-8 inch pans. Adjust oven rack to the center position of your oven.

In a medium-size bowl, sift cake flour again with baking powder and salt; set aside.

In a bowl of your electric mixer, cream together the butter, sugar, and vanilla extract until the mixture is light and fluffy.  Beat in the eggs, one at a time, beating well after each addition.  Add the sifted flour mixture to the butter mixture in three (3) batches alternately with the milk, beginning and ending with the flour mixture.

Pour the batter into the prepared springform pan and bake for approximately 25 to 30 minutes or until a wooden pick inserted in center comes out clean and the top springs back when lightly touched; remove from oven. It will take less time if using 2 cake pans.  Let the cake cool in the springform pan on a wire rack for 10 minute.  After 10 minutes, remove sides of springform pan and let cake cool completely.

 Using a serrated knife, cut the cake in half horizontally, and arrange the bottom half, cut side up, on a plate.

3.1

Custard Filling Recipe:
1 1/2 cups warm whole milk
1 tsp. real vanilla
1/2 cup granulated sugar
1/4 cup all-purpose flour
3 large egg yolks beaten
In the top of a double boiler over simmering water, place sugar, flour, and egg yolks; stir until mixture is smooth.  Add warm milk   Continue cooking, stirring constantly, until mixture begins to thicken.  Remove from heat add vanilla and stir. Let mixture cool completely.

Chocolate Ganache (Icing) Recipe:
1/3 cup heavy or whipping cream.
7 ounces semi-sweet or bittersweet chocolate, chopped
In a small, heavy saucepan, add the cream and bring just to a boil; immediately remove from the heat.  Add the chopped chocolate, stirring with a whisk until the chocolate is melted and the mixture is completely smooth.
Use the Chocolate Ganache while still warm.c If your Chocolate Ganache has cooled, gently re-warm before using.

The Boston Cream Pie, which is more like a cake.

A beautiful deep golden color to the cake
and pudding when you use farm fresh eggs.

 

 

 

 

 

The Christmas Stollen

Saturday we went to Aldis for a "few" groceries.  $91.00 later I am pretty sure we only forgot 2 items.  Of course I had a list but you have to put it on the list to remember it, which I didn't.  All is more than ok,  Aldis has their Christmas foods and candies from Germany all stocked in one beautiful area.  We each picked out our favorite things.  Mine was the German Christmas Stollen which is a dense sweet bread (not very sweet) with raisins and almonds.  This is the kind of bread to eat and drink a good cup of hot coffee with.  My dad and mom would dip bites of it in their coffee.  I think I shall give it a try.  On the way home we decided supper would be Stollen and coffee.  My favorite kind of Saturday night, relax, no cooking and knit.  We had another late lunch, early supper at Red and Trudy's.  Yum.  If you know what I mean and live far away about now you are wishing I never mentioned that famous place for hamburgers, fries and a very thick milkshake.  The place was packed but lucky for us we walked in a booth just got vacated.   

Sunday's supper for the hunters has come and gone.  Only 5 guys and 3 gals to enjoy the food and conversation.  Years have a way of making the numbers dwindle.  It was still a great time and quite a few laughs.  The young buck Costello guys like to big on the "old bucks" and each other for that matter.  It is all in good fun and typical to get a few digs into one another.  There was Cajun roast turkey, roast beef (pressure cooked) pickled deer heart, sopressata salami, cheeses and a few other foods plus those German candies and goodies.  There was a specialty sandwich I made.  When at my nephews for Thanksgiving dinner he came out with one of his hunting magazines and said, "Aunt Cheryl, doesn't this look good?"  It really did and Dana never asks for favors so I thought, I'm making it for him.  I took a picture with my phone, begged a couple deer steaks from my grandson Kent and made the sandwich.  It takes 12 hours or more from start to finish and it is worth every minute.  Once you get the sandwich fixings made and put together it has to set overnight in the refrigerator.  I dare to say, if I didn't tell you, you would not know it wasn't beef.  You can use beef  but it called for venison and that is the whole idea, use what you kill.  I am going to make it again with beef for one of our friends.  It is that good.  I imagine pork or chicken would be good too.

This was mine before I put the top on.  I pressed this one
like a Panini sandwich and refrigerated overnight. Then
before serving I sliced it in 2" slices.  So good!

Thanks to everyone that ordered a cookbook.  I just placed an order for 100 more bringing the grand total to 252.  I never dreamed so many would be interested.  Love and best wishes to all. 

It's a Trophy

Deer down and it's a trophy!  No horns, it's a doe but what makes it a trophy is the rifle that was used.  My dad's guns were given to my brothers before he passed.  I was given my mom's rings.  This week my brother Jerry's son was showing my grandson the rifles given to his dad.  The rifle would be my grandson's great grandfathers.  As luck would have it Dana let Kent take it hunting this morning and yes, he shot a doe with it.  No scope, just open sites.  When Kent came in the house with the rifle he said, here is your dad's rifle.  I could have spit tears, it is old and it looks just like I remember seeing it and to think my grandson treats it with such pride.  Seeing Kent stand there holding that rifle was worth so much to me.  That picture will forever be etched in my memories.  His lucky day to be able so say he shot a deer with his great granddad's rifle.  My lucky day to witness that look on his face. 

A special guy with the special rifle!

I pointed to the deer's front quarters and said, "this looks like pastrami to me."  Hoping that we get a few cuts of venison done up my favorite way, pastrami.  Some will probably not like seeing a dead deer but the meat never goes to waste around our family.  The meat is so lean and tender, especially if it is not an old one.  There have been a few killed in my lifetime that we couldn't eat.  They were either too old or they had hung in the Mountain Laurel.  Mountain Laurel is beautiful to look at but it sure makes for a strong bad tasting venison. 

Where you live is it standard to have Friday night Fish Fries?  It is in our area and they must be Icelandic Haddock, anything else just doesn't fit the bill.  We took our grandson and nephew out for a Friday Fish Fry today in Coudersport at Kaytees.  They are delicious, big servings and yes Icelandic.  The guys fish was so big it hung over the platter on both sides.  I had the fish and chips but opted for their homemade macaroni and cheese on the side.  It was good, just the way I like it with a good white cheddar taste.  I never make it because Dick prefers the boxed Kraft mac and cheese.  Ewe,  I just can't eat it.  Kinda nice when the college "young bucks" want to hang with us.  They are quite entertaining and make us laugh.  Although Dick had them laughing too.  I think they are a little shocked over the old folks stories.  Dick's always seem to grow in detail the more he tells his stories.

Monday is Potter County National Holiday.  The first day of rifle season for deer.  The camps are filling up already in Clara.  Two more days until the Hunter's Supper.  Change of menu, going to brine a turkey and roast it with Cajun seasoning, roast beef, pickled venison heart and Soppressata salami and cheese, twice baked potatoes, a salad, pickled eggs and whatever else I can decide on. Tomorrow the bird will go in the brine for 24 hours.  This is the fun meal for me.  Listening to the chatter of strategies for opening morning and old stories.  I never get bored listening to them. 

If you bought a cookbook here is the Steamed Cherry Pudding, recipe on page 53.  The amount of milk was omitted, please write in 3/4 cup of milk.  This is a great dessert.  I bought the canned sour cherries at Aldis.  They are in a glass jar and terrific.  The Germans sure know good food!

Steamed Cherry Pudding, more like a very moist cake.

Of course warm with cold whipped cream!

Next blog will have some tips for the knitters.  I have been knitting socks and just learned a new trick for changing colors, have to "pass it on"  so much easier the new way!

Feeling Their Oats

Monday morning, a few inches of snow on the ground and wind blowing little whiteout gusts across the fields and pastures.  Even with my deafness and hearing aides setting on the nightstand I could hear the wind howling on the hills.  What a wonderful morning to take in the fresh cold air, sounds and views of Clara Valley.  The black horse and black dog............"feeling their oats".  I can understand Smokey and Quincy's excitement.  For Smokey it is a welcome time, no hot burning sun on that black hair, no flies buzzing around him and hanging around his eyes and ears.  Freedom to just run, kick, buck and feel free.  It is a cycle for him, the lush green grass is gone but it left with a bonus.  A heated water trough, hay, an extra scoop of grain and an apple a day.  How's that for a spoiled 16 year old?  Now for Quincy he feels the same about snow and cold.  The minute we walked out the door he was running, jumping and trying to scoop as much snow in his mouth, kinda like a little snowplow.  Once he gets to the barn he is running through the pasture trying to get Smokey to chase him (or kick at him).  Today Smoke had no desire to put up with the black dog.  He had his own fun running and kicking to do.  I swear that horse can turn on a dime!  It has taken 15 years for me to feel comfortable with him.  Before I would throw him a piece of apple and run through the gate lane while he munched away.  For some reason (maybe age) he has decided he won't harass me.  I mean harass!  Dick always said he wanted to play............no, he was trying to intimidate me and he did for a long time.  Now I walk right in the pasture and give him a few rubs and loves.  There is something about the smell of a horse and that soft nose I love.  No apple until he gets it cut up and in with his grain.  I do love horses but also fearful of them. 

Have you heard the phrase "feeling their oats?"  I was brought up on the saying.  Every time a horse would start acting up or just running, bucking and kicking it was said, they are feeling their oats.  Oats back in the day were mostly what was fed to horses.  Now there are all kinds of special grains to buy in a 50# bag.  Grain for young, old, senior, working, showing.........you name it and there is a special grain for every need.  Oats provide energy and heat for a horse.  Back in the day when horses were worked on the farm or behind a buggy they needed that energy.  Not so for Ol' Smokey.  He is a leisure pasture horse that provides us with his beauty and company and we provide him with all they things and then some we think he likes.  He is worth it. 

I had a friend ask about Sea Foam candy.  It brought back a memory of Divinity candy when I was young. So I very carefully took out my mom's cookbook.  Both recipes are in it.  I have tried to make Divinity twice years ago and it failed.  Yesterday was no exception, it is delicious but it is in a jar to be used as.....Fluff!  Maple flavored at that.  Today I will attempt Sea Foam candy.  If it turns out I will pass the recipe on to the friend.  If not, well hopefully it will be like fluff! 

I did it!  It only took me 40 plus years to get it right.
This is the Seafoam candy, coconut flavored.

You have to beat it until it starts to lose the gloss, about
10 minutes or more.  When it is done, pick up the beater
and it should stay suspended and not run back in the bowl.

This is the book my mom had and where most of my
old faithful recipes come from.  There are many
handwritten recipes that mom's friends gave her.
Eleanor Dingman, M. Harris, Clara Southerland  and
Pauline Eastman just to mention a few.

Sea Foam Candy:
2 cups sugar
1/8 tsp. cream of tartar
1/8 tsp. salt
1/2 cup water
2 egg whites
1 tsp. flavoring

In a medium saucepan add sugar, water, salt, cream of tartar and water.  Bring to a boil, cover and boil 5 minutes.  Uncover and wipe sides of pan with a damp cloth. This is to get the sugar crystals from the sides.  Boil without stirring, uncovered  until the temperature reaches 248 degrees or firm ball stage.  While the syrup is boiling beat the egg whites until stiff.  Once the syrup reaches 248 remove from fire and pour slowly over beaten egg white beating on high while adding the syrup.  Beat for 10 minutes or more until the Sea Foam loses its glossy look.  Stir in a tsp. of flavoring of your choice.  Drop by spoonful on waxed paper.  It should hold its shape.  Leave it until it is cooled and can be picked up.  You can also add chopped nuts, dried fruits, coconut or even a drop of food coloring when adding the flavoring.  My favorite is..............maple flavoring with finely chopped walnuts.  It's a Christmas treat.

It's the Most Wonderful Time

For me it is the most wonderful time of the year.  The cold air and a few snowflakes have moved in just for hunting season.  Bear opens Monday and the following Monday will be opening day for deer.  Thanksgiving is less than a week away and cooking is on my mind.  The menu doesn't change much for Turkey Day but "Hunter's Supper" the Sunday night before deer season always changes.  This year I am thinking roast beef, pork roast, potato skins stuffed with bacon and cheese, vegetable platter, cheese and meat platter (with pickled heart), rolls, steamed cherry cake and chocolate pie.  Ya gotta fill the hunters up for the big day.  The more they have to eat the more stories they tell and the bigger the story gets every year.  This tradition has been going on since I was a little girl.  Thanksgiving and Hunter's Supper is my favorite holiday.  No worries on gifts, what to buy, who wants what, just a good honest time to enjoy family and friends.  I would say it has been over 10 years since our Canadian friends started attending the supper.  This year his wife will be here which makes me happy!  We will take a day out and about for lunch and check out Coudersport.  The next few days will be preparation and organizing my thoughts to make sure everything goes on schedule. 

The day started out with sun and temperature up to 63............then the wind started to blow the warmth away and bring the cold in.  Rain turned to flakes and soup was on my mind.  It was a cheaters beef and veggie soup.  Instead of  using roast beef I browned a couple pounds of ground chuck, threw in carrots, celery, cabbage, potatoes, beef stock and a cup of tomatoes topped off with enough water to cover everything. Oh, the bay leaf, I always put a bay leaf in.   It simmered for an hour and done.  It was a soup and crackers supper.  For later I made cranberry walnut brownies using my Toll House cookie dough recipe  with a 1/2 cup butter and a 1/2 cup shortening instead of 1 cup butter.  No chocolate chips so dried cranberries and walnuts and baked in an oblong cake pan.  Once it was out of the oven I laid some white chocolate on top to melt and spread a thin layer around.  A cold fall evening with a cup of Jamaican Me Crazy coffee and brownies.  I'm thinking..........who needs supper?  If so, go to the neighbors and see what's cooking over there.  I'm done for the day.

Supper is ready!

The violet that just keeps giving us beautiful
blossoms.  I can not believe how it just keeps on!

I have one violet and for some reason it is a strong one.  It would have to be to survive my green thumb.  Of all the violets I have tried to raise this one is defying all odds, it is the only one that has lived more than a month or two.  This big beauty is over a year old. Happy, happy, happy I am.  With all the outside flowers long gone it is nice to see the violet blossoms and the Christmas Cactus in full bloom, even though it is only Thanksgiving.  As long as they blossom I'm doing something right.  I think it may have a lot to do with the window they are by.  A friend told me the Christmas Cactus should be facing the east and once I moved it to the east it has blossomed every year.  The violet is happy to be in a window facing the south.  Who would have thought....not me.  Thanks to two friends that gave me the heads up on plants and windows. 

Speaking of the outside flowers gone, so is all the porch furniture, the pizza oven is covered and not a leaf left on a bush or tree.  Looks kinda bare around the house.  Maybe that is why I like snow to come.  Even though it is white it adds a little beauty to the valley.  Until the ground freezes we will have mud and a gray/brown view.   Once it gets good and cold the snow will stick and winter will set in.  Then we will be getting out the skis and taking our little jaunts up the valley to see what animal tracks we can see and have a winter "hot dog roast".  For every season we wait patiently to do our favorite things.