Cherry Winks!

I've been listening to Christmas music and I love it!  I guess for me,  music is one of the best parts about the Christmas season.  Most years I find a new song or a new album and just immerse myself in it.  But this year the old carols are really taking me down memory lane.  Joy to the World, Away in a Manger, Silent Night and so many others.  Saturday night while we were singing at the Santa Lucia Festival at NPU I was flooded with memories of Christmases long past.  In my mind I was a little girl sitting in the backseat of the family car with your Aunt Shirley.  We were bundled up on a cold winters night riding home to the farm with our Mom and Dad in the front seat.  Shirley and I were singing Christmas carol after carol.  We were belting them out and our parents were joining in.  Unlike the Griswold family in "Christmas Vacation", we were all having fun!  Although the ride was long and the car was cold for most of the way home, our hearts were warm as we sang the words to those old familiar songs.

Christmas carol memories come easily from my childhood.  The Baptist church we attended in Adrian holds special memories of Sunday School Christmas programs.  Each child spent weeks memorizing a "piece"  for the program, then suffered through what seemed like a entire day long rehearsal with each class taking turns "onstage" practicing their parts, until finally the pastor and teachers declared it perfect!  On the night of the program we all came traveling through the snow, to the warm church, dressed in our best Christmas finery, and performed our pieces around a very clean manger and filled the night with beautiful carols and felt the love of Christmas on the faces of each parent sitting shoulder to shoulder in the little church.  At the close of the service, when we had greeted all our friends and said thank you to all the folks who commented  on our wonderful performance, we bundled into our coats and hats and headed to the door.  There the deacons wished us all a "Merry Christmas"  and then they gave each child a shiny red apple and a brown paper bag filled with candy!  We hurried to the car, I held my candy bag tightly, not wanting to loose a piece of it in the snow.  The candy was the old fashioned kind you hardly see anymore, colorful hard candy ribbons, cinnamon balls, peanut shapes filled with peanut butter, anise, fruit filled (yucky), candy canes and more!  I felt so rich!

On Christmas Eve, after days of preparation,wrapping, baking, cooking and cleaning, we little girls waited eagerly for family to arrive to celebrate.  Andy Williams would be playing on the stereo, the table set with Mom's best dishes, the tree twinkling and surrounded by presents.  Shirley and I, having gotten in the way, and making Mom crazy with our favorite question, "When can we open presents?", loved to sit upside down on the sofa and look at the tree!  If you have never done this you really should give it a try.  Dim the lights, plug in the Christmas tree and hang your head down off the sofa, feet up in the air, be sure to squint a bit for the best effect.  The tree looks especially beautiful when viewed this way by little children who are so excited for Christmas! Amazing!

I came across a cookie recipe online that my Mom used to bake at Christmas time.  Turns out it was one of the first Pillsbury Bake Off winners and had been printed on the Corn Flakes box too.  I don't remember Mom adding the nuts and dates, but I know I liked these cookies and I enjoyed making them with Mom.  Hope you'll like them too!

CHERRY WINKS

• 3/4 cup shortening
• 1 cup white sugar
• 2 eggs
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 2 1/4 cups sifted all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chopped pecans
• 1 cup dates, pitted and chopped
• 1/3 cup maraschino cherries, chopped
• 2 1/2 cups crushed cornflakes cereal
• 10 maraschino cherries, quartered

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
2. Cream the shortening with the sugar. Blend in the eggs, milk and vanilla.
3. Sift together the flour, baking powder, baking soda and salt. Add the flour mixture to the creamed mixture and mix well. Stir in the chopped pecans, chopped dates and 1/3 cup maraschino cherries.
4. Shape teaspoonful sized chunks of dough into balls. Roll each ball in the crushed corn flakes. Place balls on the prepared baking sheets and top each cookie with 1/4 maraschino cherry.

Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes. Let cool completely before storing in airtight containers.  Best while enjoying some Andy Williams or your favorite Christmas carols!

*Disclaimer:  I did not have time to try this recipe until the day after I posted it.  It is definitely not the taste I remember, so I think my Mom had a secret recipe!  Perhaps Aunt Shirley might have the original somewhere.  But, oddly enough, the cookies tasted better 1 day old than they did fresh from the oven.  I'm sure I have never disliked freshly baked cookies before.  Hmmmmmm. 

Hanukkah O Hanukkah! - Mandel Bread

 Yesterday was the first day of Hanukkah.  This Jewish holiday begins on a different day each year because it follows the Jewish calendar.  I have never figured out the system, but thinking about Hanukkah has brought up some memories!

You both learned pretty much everything you know about Judaism in school or from your friends.  Then you came home and taught me.  First grade seemed to be when Northbrook kids really became aware that other kids had different religions and holidays.  Little Emily came home from 1st grade  and informed us that some of her classmates were "Christmas" and some were "Hanukkah", referring of course to the holiday their family celebrated.  Soon we learned that some families celebrated both holidays!  Why?  What is the difference between a  Christmas tree and a Hanukkah bush?  Why do we Christians only get to open presents on Christmas when our Jewish friends get presents for 8 nights?  Dad and I found it very educational to answer your questions, lucky for us they didn't start too difficult.

When Ty was is first grade he was good friends with a boy named Adrian.  Ty came  home after playing at Adrian's  house feeling confused.  "They have a menorah and a Christmas tree!  Are they Jewish or Christian?"  It really bothered you.  You wanted answers.  Our ideas about the parents having different religious beliefs and choosing to celebrate both holidays were just not good enough.  There must be a better answer!  So December came and went with Tyler still wondering.  Then Tyler came home one day so excited, the mystery had been solved!  The children had been learning about their heritage in school and Tyler had discovered "Adrian isn't Jewish or Christian!  He's Italian!"

In keeping with the theme of Hanukkah here is a favorite holiday recipe from one of my Jewish friends from Greenbriar.   In Italy it would be called biscotti, a good Swede would call it skorpa, skorpor or almond toast.  But at this time of year in Sunset Foods it is called mandel or mondel bread.  Happy Hanukkah!  And Happy Birthday Kelly!

Felicia's Mandel Bread

1 tsp salt

1/2 lb butter

1/2 cup sugar

4 eggs

1 tsp almond extract

1/4 tsp lemon extract

3 cups flour
2 tsp baking powder

1 bag of chocolate chips

1 pkg chopped nuts, (almonds, walnuts or pecans)

1 box raisins, craisins, etc, optional

ground cinnamon

sugar and cinnamon on top

First, cream the sugar and butter.  Then add the eggs one at a time but keep beating.  After the eggs are put in add the almond and lemon extract.  Put some ground cinnamon in the batter, there is no measurement.  Then measure and sift the flour and baking powder together and add to the mixture.  Mix well.  If you want to make 2 different flavors, divide dough in half now, then add chocolate chips, nuts and raisins as desired.  Divide the dough into 4 equal parts.  Put flour on your hands and roll the dough into long loaves, place on cookie sheets and sprinkle tops with cinnamon sugar.  Bake in a 350 degree oven for 20 minutes.  Remove from the oven and let cool for about 5 minutes.  Slice the loaf into thin slices and lay flat on cookie sheet, return to oven for 15-20 minutes, until lightly toasted.

This season when you see a menorah in a store window or find yourself singing the "Dreidel" song, take a moment to remember all our Jewish friends who have enriched our lives.  And of course Jesus, the little Jewish baby in the manger who grew up to be the Savior of the world, and our reason to celebrate!

Big Soft Ginger Cookies

Tonight I was looking into a mixing bowl of cookie dough and found myself thinking of you!  Seeing the rich colors of the spices against the molasses dough made me remember mixing this favorite cookie with you. Baking was a favorite afternoon pastime of ours when you were small children.  You both loved to help in the kitchen, measuring, stirring, tasting and I enjoyed spending time with you creating yummy treats. Sometimes, especially in winter, we baked 3 or 4 days a week.  You would take turns measuring and dumping ingredients into the bowl.  Cracking eggs was always interesting!  Cookies were a favorite to bake because it also gave you a chance to play with the dough.  Sometimes we just made our own fresh play-dough so we could enjoy playing with warm soft dough!

Baking gave us a fun activity to share together.  But since we didn't need to eat all of our creations ourselves, we had to find people to share those tasty treats with.  Often this meant Dad would have baked goods to take to work and share with his co-workers.  Here is a picture of us together at Bethany Covenant Home where Dad worked.  Crazy, big glasses, huh?  We moved to Northbrook shortly after this picture was taken.

I found today's recipe  in a magazine when we lived at 4201 Beard Avenue North.  It looked like it might be perfect for our baking days and give us a nice change from chocolate chip and sugar cookies.  The spicy cookie has become a family favorite that we still enjoy year round.  Get ready to mix up a batch, they are a perfect treat to have around for Thanksgiving and Christmas!

Big Soft Ginger Cookies

3/4 butter, margarine or shortening

1 cup sugar

1 egg

1/4 cup molasses

2 tsp. ground ginger

3/4 tsp. cinnamon

1/2 tsp. cloves

1 tsp. baking soda

1/4 tsp. salt (opt)

2 1/4 cups flour

 2 Tbsp. sugar

Beat the butter with an electric mixer on low speed for 30 seconds.  Gradually add sugar, beat until fluffy.  Add egg and molasses, beat well.

Mix in the spices and soda.  Add the flour to mixture and mix well. 

Shape into 1 1/2 inch balls (1 heaping Tbsp each). Roll the balls in the 2 Tbsp sugar.  

Bake at 350 degrees for about 10 minutes or until light brown and still puffed, may be slightly cracked.  Do not over bake.  Let cool 2 minutes before removing from the cookie sheet.

The Best Turkey Ever!

Last Friday I received 3 emails and 1 phone message telling me it was TIME TO TALK TURKEY!  Yep, it is almost Thanksgiving and our good friend J.T. is starting to drool as he thinks about last year's turkey.  It was easily the best turkey I have ever had.  And the gravy should be a food group all by itself.   Now, I am looking forward to sitting down to dinner again. Thanks J.T. for for finding this great recipe and talking me into making it!

I have to admit I had my doubts when J.T. told me we had to let the turkey sit in brine, in a trash bag, in a cooler for 24 hours. But, I was really worried when he said we would cook it on a grill!  I really only grill burgers and brats, maybe potatoes, so this was going to be a really BIG stretch for me. Luckily, he brought over his really cool grill for me to use. 

 There was quite a lot of pressure for me to be cooking a turkey on the grill, for the first time, on Thanksgiving.  But in the end it turned out fabulous! 

 Now we are ready to try it again.  So get your taste buds ready, Thanksgiving is only a couple weeks away!

Apple-Brined Turkey with Big Time Gravy 

from Weber’s Charcoal GrillingTM by Jamie Purviance 

Prep Time: 30 minutes Grilling Time: 2-1/2 to 3-1/2 hours Marinating Time: 18 to 24 hours
Brine
2 quarts apple juice 1 cup kosher salt 2 tablespoons dried rosemary 2 tablespoons dried thyme 1 tablespoon dried sage 1 teaspoon coarsely ground black pepper
1 turkey, 10 to 12 pounds, fresh or defrosted 1/2 cup (1 stick) unsalted butter, melted, divided 1 teaspoon ground black pepper 6 cups reduced-sodium chicken stock 1 large yellow onion, roughly chopped 2 large carrots, roughly chopped 2 celery stalks, roughly chopped 4 small chunks apple wood or 4 small handfuls apple wood chips, soaked in water for at least 30 minutes
Gravy
Reserved pan liquid plus enough chicken stock to make 4 cups of liquid 1/4 cup (1/2 stick) unsalted butter, cut into 4 equal pieces 1/4 cup all-purpose flour 1/3 cup dry white wine
2 tablespoons finely chopped fresh Italian parsley leaves Kosher salt Ground black pepper

1. In a large pot combine the brine ingredients. Stir vigorously until the salt is dissolved.
2. Remove the neck and giblets from the turkey and reserve in the refrigerator for the gravy. Cut off and reserve the wing tips for the gravy, too. If your turkey has a trussing clamp, leave it in place. Do not truss the turkey. Rinse the turkey inside and out with cold water.
3. Partially fill a cooler with ice. Open a large, sturdy plastic bag in the cooler. Place the turkey, breast side down, in the bag. Carefully pour the brine over the turkey and then add 3 quarts of cold water. The turkey should be almost completely submerged. If some the back is exposed above the brine, that’s okay. Press the air out of the bag, seal the bag tightly, close the lid of the cooler, and set aside for 18 to 24 hours.
4. Fill a chimney starter to the rim with charcoal and burn the coals until they are lightly covered with ash. Spread the coals in a half circle or crescent-shaped fire on one side of the charcoal grate. Carefully place a large, disposable drip pan in the center of the charcoal grate and fill it about halfway with warm water. This will help to maintain the temperature of the fire. Put the cooking grate in place, close the lid, and let the coals burn down to low heat (250° to 350°F). Keep all the vents open.
5. Remove the turkey from the bag and rinse it, inside and out, with cold water. Pat dry with paper towels. Discard the brine. Lightly coat the turkey with some of the melted butter. Season with the pepper.
6. Place one foil pan inside the other and pour the chicken stock into the top pan. Add the onion, carrots, and celery. Add the reserved turkey neck, giblets, and wing tips. Place the turkey, breast side down, in the foil pan.
7. Place the pan in the center of the cooking grate. Position the pan so the turkey legs face the charcoal. Drain, and then add 2 wood chunks or 2 handfuls of chips to the charcoal. Cook the turkey over indirect low heat, with the lid closed, for 1 hour.
8. After 1 hour, to maintain the heat, add 10 to 12 unlit charcoal briquettes to the lit charcoal, using long-handled tongs to tuck the unlit charcoal between the lit charcoal. Drain and add the remaining 2 wood chunks or 2 handfuls of chips to the charcoal. Carefully turn the turkey over in the pan so the breast faces up. Continue to cook the turkey over indirect low heat, with the lid closed, for a second hour.
9. At the end of the second hour, baste the turkey all over with the remaining butter. If any parts are getting too dark, wrap them tightly with aluminum foil. Once again, add 10 to 12 unlit charcoal briquettes to the lit charcoal to maintain the heat. Continue to cook the turkey over indirect low heat. The total cooking time will be 2-1/2 to 3-1/2 hours. The turkey is done when the internal temperature reaches 170°F in the thickest part of the thigh (not touching the bone).
10. Transfer the turkey to a cutting board, loosely cover with foil, and let rest for 20 to 30 minutes before carving (the internal temperature will rise 5° to 10°F during this time). Save the pan juices and vegetables to make the gravy.
11. Strain the pan liquid through a sieve into a large fat separator and discard all the solids. Add enough chicken stock to equal 4 cups of liquid. In a medium, heavy-bottomed saucepan over medium heat, add the butter and flour. As the butter melts, stir with a wooden spoon and cook until the mixture turns the color of peanut butter, about 5 minutes, stirring frequently. Add 4 cups of the reserved pan liquid (but not the fat) plus the wine. Bring the gravy to a boil, whisking frequently to dissolve the lumps. Lower the heat and simmer the gravy for a few minutes or until it reaches the consistency you like. If the gravy gets too thick, add more chicken stock a little at a time and simmer until it reaches the right thickness. Turn off the heat. Add the parsley and season with salt and pepper. Carve the turkey. Serve warm with the gravy.
Serves: 10 to 12

 

Shopping List
APPLE-BRINED AND BARBECUED TURKEY 

WITH BIG TIME GRAVY
1 large yellow onion
2 large carrots
2 celery stalks
1/2 ounce fresh Italian parsley
1 turkey, 10 to 12 lb, fresh or defrosted, preferably free range
1 cup plus 1/2 teaspoon kosher salt
2 tablespoons dried rosemary
2 tablespoons dried thyme
1 tablespoon dried sage
1 teaspoon coarsely ground black pepper
1 1/4 teaspoons ground black pepper
3/4 cup (1 1/2 sticks) unsalted butter
2 quarts apple juice
48 ounces (6 to 8 cups) reduced-sodium chicken stock
1/4 cup all -purpose    flour
4 small handfuls apple wood chips
1/3 cup dry white wine
cooler

large, sturdy plastic bag
large, disposable foil pans or roasting pan
instant read thermometer

Corn Pudding!

 

Today we celebrate the birthday of our good friend J.T. Madison.  J.T. is like the older brother you never had, and we are glad he showed up! He arrived while you were in high school and charmed us with his Italian dog, his Volvo and his music skills.  He took you on retreats at Covenant Harbor and Covenant Point, organized sick bands for VBS, lead the troops to Chic and taught you a few things about life and God along the way.  He lulled us into a stupor with his coffee making talent.  Then, he became a Dad and bewitched us with his darling daughter.  As a result we are hopelessly under the Madison Family spell!  Now, it is his birthday and probably the best gift I can give J.T. is my recipe for corn pudding.  I know he will love it, and take care of it, and raise Lily to be a corn pudding fan! Happy Birthday J.T.!  Eat it in good health!

Corn Pudding

1 can whole kernel corn

1 can cream style corn

2 pkgs, Jiffy cornbread mix

4 eggs, beaten

1 stick butter, softened

1 tsp. salt

1/2 tsp. pepper

16 oz. carton sour cream

1/2 cup sugar

Preheat oven to 325 degrees.  Grease a large casserole dish.  In a large bowl add the cornbread mix to the corn, mix until moistened.  Add the eggs, butter, sour cream, sugar, salt and pepper.  Pour into the casserole dish.  Bake for 1 hour.  

This is a perfect side dish for grilled turkey!

Time and temperature can be adjusted to share the oven with other foods if needed. 

Baked Apple Doughnuts

 It is another beautiful autumn day!  The perfect day for baking something with apples!  When you were in high school at GBN I found a recipe that was perfect for a Saturday mornings like today.  You might have had a friend or two sleep over, and you almost certainly slept late.  That gave me time to bake a yummy breakfast treat.  I've been told that Grandma Warnygora made wonderful doughnuts from scratch.  Unfortunately, that is not one of my skills.  But these muffins have the wonderful flavor of apple doughnuts without all the fat from being cooked in oil.  Ty and Luke especially loved them, so if Luke was hanging out, these were a guaranteed hit! Have fun making and eating these "doughnuts"!

Baked Apple Doughnuts

1 1/2 cups flour

3/4 teaspoon salt or 1 1/2 teaspoons kosher salt

1 teaspoon baking soda

1 cup shortening (I use butter)

1 1/2 cups sugar

2 eggs

1/2 cup buttermilk

1 1/2 cups finely chopped, unpeeled apples

1/2 cup sugar 

1 teaspoon ground cinnamon

Grease 24 muffin cups well; set aside. Preheat oven to 350 degrees.  In a medium bowl, stir together flour, salt, and baking soda; set aside.

In a large bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds.  Gradually add the 1 1/2 cups sugar, about 1/4 cup at a time, beating on medium speed until well combined, scraping sides of bowl often.  Beat on medium speed for 2 minutes more.  Add eggs, 1 at a time, beating after each addition.  Alternately add flour mixture and buttermilk to shortening mixture, beating on low speed after each addition, just until combined.  Fold in apples.

Spoon batter into prepared muffin cups, filling each 2/3 full.  Bake for 18 to 20 minutes or until dark golden brown and a wooden toothpick inserted in centers comes out clean.  Doughnuts will dip in the middle.  Cool in muffin pans on a wire rack for 15 minutes.  Loosen edges of the doughnuts with a thin spatula.  

Meanwhile, in a small bowl, combine the 1/2 cup sugar and cinnamon.  Carefully remove doughnuts from muffin cups; doughnuts will be tender.  While still warm, roll doughnuts in the sugar mixture.  Serve warm.  Makes 24 doughnuts. 

Macaroni and cheese

 Our family went to Wauconda Farms on a beautiful fall day.  You both had fun climbing on this huge pile of pumpkins.  This year we have been enjoying a beautiful fall as well.  But today it is a cool and rainy fall day in Chicagoland.  I've just gotten home from a nice walk with Kim.  We walked to Starbucks, which is a very pleasant routine we got into over the summer.   Since I don't have to be to work until 11:00 we are able to start walking at 7:00, enjoy a nice long chat over coffee, walk home and still have time to do a few things at home before work.  This has become our guilty pleasure 3 days a week, if we are lucky!

Today we had walked about halfway to the Bucks when we noticed the sky seemed kinda dark.  And then we heard thunder.  We walked faster.  Luckily, we were seated at our cozy table with our steaming cups in our hands when the rain came pouring down!  By the time we finished our chat and our lovely beverages, the rain was letting up, although the sky was still dark.  We walked home at a brisk pace with thunder reminding us to hurry along.

Now, I'm snuggled under a blanket watching CNN as the Chilean miners are being rescued.  It's amazing to watch and I'm wishing I could stay right here all day.  Wow!  They have been trapped since before Ty's birthday!  I can't imagine being trapped underground for 69 or 70 days, with my claustrophobia I would have driven everyone crazy.  It is wonderful to see the men reunited with their families.  Even though I don't know any of these people, I find my eyes filling with tears each time another miner climbs out of the rescue capsule.  (Okay, I'm sure it is no surprise to either of you that your mother is crying about drama on TV!)

All this to say that this is the kind of day that makes me think of "comfort food".  That phrase means different things to different people.  For me it makes me think of foods I grew up with, like mashed potatoes or meatloaf.  Or maybe pizza, my all time favorite food.  But today my taste buds are wishing for macaroni and cheese.  And not the stuff from the blue box!  I'm talking about homemade.  A few years ago I found a good recipe that is easy to make and has the cheesy goodness you expect from a classic mac-n-cheese!

Macaroni and Cheese with Buttery Crumbs

3 tablespoons butter

3 tablespoons flour

2 1/2 cups half and half or whole milk*

1 pound cheddar cheese, cut into 1/2 inch pieces

1/2 pound Colby cheese, cut into 1/2 inch pieces

1 tablespoon Dijon mustard*

pinch of nutmeg

pinch of cayenne pepper

salt and pepper

1 pound macaroni

2 tablespoons butter

3/4 cup plain dry bread crumbs

Preheat the oven to 350 degrees.  Grease a shallow 2 quart baking dish.  Begin cooking macaroni in a large pot, according to package directions.  Melt 3 tablespoons butter in a large saucepan.  Add the flour and cook over low heat for 2 minutes stirring constantly.  Add the milk and cook over medium heat, whisking constantly until thickened, about 3 minutes.  Add half of the cheddar and Colby cheeses and cook over low heat, stirring, until melted.  Stir in the  mustard, nutmeg and cayenne; season with the salt and pepper.  

Drain the cooked macaroni and return to the pot.  Add the cheese sauce and the remaining cheese and stir until combined.  Spread the macaroni in the prepared baking dish.

In a small glass bowl, melt the remaining 2 tablespoons of butter in a microwave.  Add the bread crumbs, season with salt and pepper and stir until evenly moistened.  Sprinkle the buttered crumbs over the macaroni and bake for 45 minutes, or until bubbling and golden on top.  Let stand for 15 minutes before serving.  Serves 6.

*I use skim milk.

*I use 1/2 tablespoon of Dijon mustard.

This is a great dish to bring to a potluck and the leftovers are great!  I wonder what the rescued miners will be choosing for their first hot meal?  I'm praying that they are enjoying good food, family and peace in their hearts tonight.