Changing Seasons

I love to walk on a summer day

With flowers blooming along they way,

And sunny air that smells so sweet-

Like clover crushed beneath my feet.

I love to walk on an autumn day

Mid swirling leaves and stacks of hay,

‘Neath scudding clouds and branches bent,

And breathe fresh air that’s heaven sent.

I love to walk on a winter’s day

On ground where soft white snowflakes lay,

With silvery branches shining bright

And gently stillness clothed in white.

I love to walk on a warm spring day

With bird song calling the month of May,

With gusts of wind and rain clouds weeping

And dandelions o’er green fields creeping.

Yes, Nature is always at her best-

Be it Jack Frost swirls or robin next,

A hot still day, or the flame of fall-

I love each season the best of all!

                        Source Unknown

            Hints to Making Jelly and Jams

• Use firm, ripe fruit. Overripe fruit will cause jelly or jam to be soft and water, while under-ripe fruit will make it too firm and hard to spread.

• You can use frozen fruit-just make sure it’s thoroughly thawed first.

• Don’t reduce the sugar in recipes or use sugar substitutes. If you do, the jam or jelly will not set up right. If you want to make a low-sugar jam or jelly, look for pectin specifically designed for lower sugar recipes and follow the recommended sugar amounts on the pectin box.

• Do not double recipes-the spread may not set properly. If a larger yield is desired, make two separate batches.

• The containers you use should be clean, moisture and vapor-resistant should not be larger than 1 pint (2 cups.)

• Recipes that call for gelatin should not be frozen or they may become thin after thawing. They can be stored in the refrigerator for up to 3 weeks.

• Frozen jam and jelly can be stored for up to 1 year. If a recipe is not frozen, it can be kept in the refrigerator for as long as three weeks.

• Freezer jams and jellies should be thawed in the refrigerator. Once they’ve been opened, you can store them in the fridge for up to three weeks.

                        Rhubarb Sticky Buns

1/4 cup cold butter or oleo

1/2 cup packed brown sugar

1 cup chopped fresh or frozen rhubarb, thawed
 

Batter:

1/3 cup butter or oleo, softened

1/3 cup sugar

1 egg

1-1/2 cups all-purpose four

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1/2 cup milk

In a bowl, cut butter into brown sugar until crumbly. Stir in rhubarb. Spoon evenly into 12- well-greased muffin cups; set aside.

In a mixing bowl, cream butter and sugar. Beat in egg. Combine the flour, baking powder, salt and nutmeg; add  to creamed mixture alternately with milk. Spoon over rhubarb mixture, filling cups three-fourth full. Bake at 350 degrees for 15-20 minutes or until a toothpick comes out clean. Cool  for 5 minutes before inverting onto a serving plate. Serve warm. Makes 1 dozen.

To roast corn, pull back husks and remove silk. Replace husks; tie at top with heavy twine or string. Soak in salted water for 1 hour. Grill over hot coals for 15-20 minutes, turning frequently.

I Hear America Singing

I hear American singing, the varied carols I hear;

Those of mechanics-each one singing bits, as it should be, blithe and strong;

The carpenter singing his, as he measures his plank or bean;

The mason singing his, as he makes ready for work, or leaves off work;

The boatman singing what belongs to him in his boat-the deckhand singing on the steamboat deck;

The shoemaker singing as he sits on his bench-the batter singing as he stands;

The wood-cutter’s song –the ploughboy’s on his way in the morning, or at noon intermission, or at sundown;

The delicious singing of the mother-or of the young wife at work-or of the girl sewing or washing-

Each singing what belongs to him or her and to non else;

The day what belongs to the day-at night,

The party of young fellows, robust, friendly,

Singing with open mouths their strong melodious songs.

                        Walt Whitman

For instant banana frosting try this: Empty a container of prepared white frosting into a small mixing bowl and beat in a pureed banana.

Party Time Beans

1-1/2 cups ketchup

1 medium onion, chopped

1 medium green pepper, chopped

1 medium sweet red pepper, chopped

1/2 cup water

1/2 cup packed brown sugar

2 bay leaves

2 to 3 teaspoons cider vinegar

1 teaspoon ground mustard

1/8 teaspoon pepper

1 can (16 ounces) kidney beans, rinsed and drained

1 can (15-1/2 ounces) great northern beans, rinsed and drained

1 can (15 ounces) lima beans, rinsed and drained

1 can 15 ounces) black beans, rinsed and drained

1 can (15-1/2 ounces) black eyed peas, rinsed and drained

In a slow cooker, combine the first ten ingredients; mix well. Add  the beans and peas; mix well. Cover and cook on low for 5-7 hours or until onion and peppers are tender. Remove the bay leaves.

While preparing a meal on the grill, keep a dishpan of soapy water in the sink and clean as you go. This saves time and effort at the end of a meal.

 Don’t season meat with salt before grilling because it can cause the meat to become tough.

Since sugar has a tendency to burn, wait until the last 15-20 minutes of grilling before basting with a sauce that is high in sugar.

 ]Wood chips or chunks add a wonderful smoky flavor to meats and also keep the fire from burning too quickly. First, soak wood chips in water for an hour (chunks for 2 hours), then drain thoroughly before placing them on the burning coals.

Strawberry Chocolate Shortcake

3-1/2 cups biscuit/baking mix

2/3 cup plus 2 teaspoons sugar, divided

1/2 cup baking cocoa

1 cup milk

1/3 cup butter or margarine, melted

1 egg white

2-1/2 pins fresh strawberries

2 cups whipping cream

3 tablespoons confectioners’ sugar

1 cup chocolate syrup

In a bowl, combine biscuit mix, 2/3 cup sugar and cocoa. Stir in milk and butter; mix well. Drop by 1/3 cupfuls at least 2 inch apart onto a greased baking sheet. Beat egg white until foamy; brush over shortcakes. Sprinkle with remaining sugar. Bake at 400  degrees for 15-18 minutes. Cool on wire racks. Set aside 10 whole strawberries; slice remaining strawberries. In a mixing bowl, beat cream and confectioners’ sugar until soft peaks form. Just before serving, split shortcakes horizontally. Spoon half of the whipped cream and all of the slices berries between cake layers. Spoon remaining whipped cream on top. Drizzle with chocolate syrup; top with a whole berry. Serves 10.

            “Mock “ Sour Cream Raisin Pie

1 cup skim milk

1 carton (8 ounces) plain yogurt

1 package (.8 ounces) sugar-free cook and serve vanilla pudding mix

1/2 teaspoon ground allspice

3/4 cup raisins

1 pastry shell (9 inches) baked

Frozen whipped topping, thawed, optional

In a saucepan, combine milk and yogurt. Add the pudding mix; cook and stir constantly until mixture boils and thickens. Stir in allspice. Add raisins; mix well and let cool for 10 minutes, stirring occasionally. Pour into pastry shell. Chill, at least 2 hours. Serve with whipped topping if desired.

Cream Cheese Rhubarb Pie

1/4 cup cornstarch

1 cup sugar

pinch of salt

1/2 cup water

3 cups sliced fresh or frozen rhubarb (1/2 inch pieces)

1 unbaked pie shell (9 inches)
 

Topping:

1 package (8 ounces) cream cheese, softened

2 eggs

1/2 cup sugar

whipped cream

sliced almonds

In a saucepan, combine the cornstarch, sugar and salt. Add water; stir until thoroughly combined. Add rhubarb. Cook, stirring often, until mixture boils and thickens. Pour into the pie shell; bake at 425 degrees for 10 minutes. Meanwhile for topping, beat cream cheese, eggs, and sugar until smooth. Pour over pie;. Return to oven; reduce heat to 325 degrees. Bake for 35 minutes or until set. Cool.. Chill several hours or overnight. Garnish with whipped cream and sliced almonds.

For higher and lighter cakes use cake flour and always let eggs warm to room temperature.

Mary Hoff worked at the Platteville Journal  before she got married.  After a few years, she started a column at the Tri-County Press and also covered Cole Acres Notes. When the Tri-County Press was sold to Bill Hale in Lancaster,  he asked to carry the column in the Grant County Independent.  Mary says she writes, "just to keep my mind from getting rusty." 

mjandmjh@pcii.net

"Be sure to send me your comments, recipes, or helpful tips."