If he would have only listened....

 .....to me that summer morning at Canaan Country Kitchen, Dad would have turned 85 today. I will never forget that few moments on a Saturday morning in Canaan. I remember it so well because to the rest of my siblings at the time, my fathers drinking was just an every day occurrence and it became a typical visual whenever we would go see Dad next door at the restaurant.

I remember it was about mid morning or so because it was just starting to get warm out and I was taking a break from helping Dad in the kitchen. He told me to go take a break and if I wanted, I could go to the take out window and he would scoop me some ice cream in a cone. On my way out, 2 men walked in(even though we weren't open at the time)and said hi to me as we passed one another. I knew who these men were and they were very friendly to me...always had been. There names were Harold and David. I knew them not only because they came to visit Dad frequently, but they would bring him in a pint bottle of vodka a couple times a week. But for some reason, this one morning it just rubbed me the wrong way. 

Anyway, I stood at the take out window for a few minutes and waited for Dad to come and give me my ice cream cone(I was about 12 or 13). He didn't come over so I put my hands up to the winder to shade the sun and looked in. I saw Dad and his 2 friends in the kitchen tipping up that bottle, each sharing a swig. This was the first time that I remember being upset. I started crying as I stood away from the window.

I remember turning around and just looking out onto the street out front, wicked upset. I wanted to say something to him so bad. I wanted my father to just stop drinking!!! As I am writing this, I am getting angry at him for drinking, but I also feel that lump in my throat at the same time. Angry and upset, at the same time. Not often that happens I must say.

I then turned around and decided to pound on the window to get his attention. I was going to have to go back in the kitchen to help Dad in short order and I wanted my ice cream. I pounded, he looked over at me and then just turned around and began swigging, joking and chatting with his friends. I didn't want to pound again cause he had an awful temper. Not a temper where he would physically hurt me or even yell at me, but the kind of look that would quickly "put me in my place".

To heck with it, I started crying and I mean sobbing crying. I decided I wanted more than an ice cream at that point. I put my hands up on the window again to shade my face as I put my nose right onto the glass. I, very gently, knocked one more time. He turned to me and walked over. He opened the sliding glass window and with the most stern face I remember he just stared at me with his pursed lips. I knew that meant he was angry but I didn't care. 

"Dad, will you please stop drinking?" I actually asked him that while very audibly crying. I honestly thought he was going to get mad but he didn't. His face turned to a more loving look and he replied "We will talk about it later." I said okay, wiped my cheeks and he dipped into the ice cream freezer and scooped some ice cream into a cone. After handing it to me, he just stood there and looked at me. I remember me telling him that I loved him and he almost...almost....nodded his agreement. I could tell, even though he didn't acknowledge it, that he loved me too.

He never did stop drinking and I soon forgot all about what had happened after Dave and Harold left. I went back to work and all I remember is him being so nice to me for the rest of the day. But he didn't bring that little conversation up again.

To this day, that was the most upsetting time of my life...right next to the day he passed away in the ICU room when it was just him and I together.

Today he would have been 85 years old.....and still alive if he had just listened to me. Boy I hate you Dad for not listening to me, and I love you more than anything. 

\

A 6th Generation Violinist

 Sure , parents brag about their child all the time and I am no different, but I truly do not embellish. Thomas is America's ONLY 6th generation violinist!

 If I say my youngest son Thomas does not swear(even behind my back or while hanging out with his friends), I truly mean it! 

When I tell family members that all kinds of people will come up to me to let me know how polite and friendly Thomas is, they really do!

When I mention that Thomas does not bully or ridicule others, he honestly is that kind of young man.

Thomas also buys children bicycles every summer as well as Thanksgiving and Christmas meals for parents who are down on their luck. He even paid off lunch debts from children whose parents fell into arrears on their bill. Paid every cent of outstanding bills!!!!

Now I am hearing from many adult, professional musicians and those in the world of strings that Thomas is gifted and a natural talent on the violin, not only am I telling the truth, but he is quite literally the best 11 year old on the violin with only 3 years practice I have ever heard....well besides some prodigies I see on social media. 

I have been teaching Thomas for this duration and just recently gave some of my teaching up to a very skilled violinist named Sascha Lorimer of Bangor, Maine, albeit it begrudgingly. But he is continuing to excel and I could not be happier.

Thomas has attended the Bay Chamber Music Schools Envision Program in Rockport, Maine, belongs to his schools band(a very meager ensemble of mostly wind instruments and a few violinists who are miles behind Thomas in relation to experience. He hated to go to it last year but after being informed by his music teacher at the school that Thomases presence is helping the other kids, he does it.

He is a second season, first violin member of the Bangor Symphony Youth Orchestra, starting in the third row and now the assistant principal while filling in for the first chair. 

He will be attending Kneisel Hall Chamber program this summer.

He is entering the Pine Tree Competition at Orono, Maine in a few short weeks playing Czardas, Schindler's List and Arioso.

He is competing in the Glen Jenks and Elsie Bixler competition in Rockport as well.

So as you can see, he stays busy and loves to be competitive. On the other hand, his love of baseball is first on his list ever simmer, being a great pitcher. 

 He began his own youtube channel, and while we do not click-bait or over dramatize the video titles, he finds enjoyment from the few subscribers and likes that he has garnered so far. 

I admit, the videos are not for everyone because they tend to be boring to those who do not enjoy the violin. But I am writing this post to see if I can drum up more support for him on this channel. 

So I guess, in short, what I am asking is for anyone who would visit his channel to either subscribe or like any of his videos, I and Thomas especially would appreciate it. Just the simple things like that makes all the difference in the world to a child.  And the one drawback we have is that we live here in Maine. Although we love this state, it offers very little in the way of publicity or renown. Heck, most people don't even know where Maine is. As for competitions, he can win state competitions but there is no chance at all to advance outside of Maine, which is not only frustrating, but it doesn't give him any hope for long term happiness. 

So I will ask once again, please like or subscribe to his channel if you would. It would mean the world to him and I cannot thank you enough.

https://www.youtube.com/@6thgenviolinist383

                                               Amazing Italian Grape-nut Pudding 

Although Grapenuts was first produced in the late 19th century, within the next couple of years, these little grains were used as a crispy topping for baked custard. Here in New England, Grape-nut Pudding was at its culinary pinnacle in the 1920s and has stayed popular for almost 100 years. I created this recipe because my children dislike custard. So if I could reproduce the flavor of this classic Yankee dessert, without the overpowering flavor of eggs, than I could keep this dish alive, hopefully for another century. And this did the trick. Creamy and smooth, the flavor and crunch of Grape-nuts isn't lost, but that eggy flavor is. Don't be dismayed however, the creaminess and a sweet crust forms all throughout and around this classic, making it even better!

Nonstick cooking spray

1 1/2 cups ricotta cheese

4 eggs

3/4 cup raisins

1/2 cup sugar

1/3 cup Grape-nuts cereal *

1/4 cup milk

1 tablespoon vanilla

1/2 teaspoon each cinnamon and nutmeg

Grease an 8-inch square pan with nonstick cooking spray; set aside. Preheat oven to 350-degrees F. Blend all ingredients in a bowl with an electric mixer until as smooth as possible, on low speed. Pour into prepared pan and bake 34-36 minutes, or until firm to the touch in the center. Remove from oven to cool before covering to refrigerate completely.

*If you don't want to spend the money for an entire box of this cereal, your favorite granola makes a fantastic substitution.

Apple Pie Fritter Bread

On a day like this, I don't need to tell you how good this would taste sitting at home. 

Apple mixture:

2 apples

2 tablespoons granulated sugar

1 teaspoon cinnamon

Spice Mix:

1/3 cup brown sugar

1 teaspoon cinnamon

Batter:

1/2 cup oil(I used canola)

2 eggs

2/3 cup brown sugar

1(6-oz.)container vanilla or plain yogurt or use milk

1 teaspoon almond or vanilla extract

1 1/2 cup flour

1 1/2 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground cloves or allspice, optional

2 tablespoons butter or margarine

Grease a loaf pan; set aside. Preheat oven to 350-degrees F. Peel, core and dice apples very small and mix with sugar and cinnamon; set aside. in a small bowl, blend brown sugar and cinnamon; set aside. In a large bowl, beat oil, brown sugar,

eggs, yogurt and extract until smooth. Add flour, baking powder, cinnamon, nutmeg and cloves. Continue beating until well incorporated. It does not have to be lump free. Pour half the batter in prepared pan. then half the apple mixture evenly over the top, then half the spice mix evenly over the apples. Repeat , this time pressing the apples just slightly into batter. Dot with the butter and bake 75 minutes, or until the middle bounces back when pressed. Remove from oven to cool before glazing with a mixture of 1/2 cup powdered sugar with 3 tablespoons milk or water.

Crispy Cheesy Potatoes au Gratin, Two Ways

Who doesn't like that crispy edge often found around a great mac and cheese? Now take that a step further and give this recipe a try. Not only is it far easier to prepare(and foolproof I might add), but you get that same cheesy crispness in every single bite!

2 pounds russet potatoes, peeled

11 tablespoons butter or margarine, divided

2 tablespoons olive oil

1 tablespoon maple syrup

1 large Spanish onion, peeled, halved and sliced thin

1/2 cup panko bread crumbs

1 teaspoon minced garlic in oil

1/4 cup flour

2 cups milk

1/2 teaspoon both salt and black pepper

1/2 cup(2 ounces)shredded milk Cheddar cheese

1/2 cup(2 ounces)Gruyere cheese, shredded

Begin by slicing potatoes 1/2-inch thick. Place in a large saucepan, cover with water and boil until just fork tender, about 8 minutes. Carefully pour into a strainer allowing to drain and dry while making Caramelized Onions and cheese sauce. 

Prepare Caramelized Onions first by placing 2 tablespoons butter with olive oil and maple syrup in a large skillet over medium high heat. When butter has melted, add onions and cook for about 20 minutes, stirring often, or until browned. Remove from heat and immediately transfer to 9-inch square baking pan, or equivalent; set aside to cool. It may harden, which is perfect.

Preheat oven to 400-degrees F.

Melt 3 tablespoons butter and mix with panko crumbs evenly; set aside.

Melt remainder of butter, with garlic, in a medium saucepan over medium heat. Cook 3 minutes. Whisk in flour until smooth. While still on heat, add milk, salt and pepper, blending well. Continue cooking and whisking until milk has thickened. Add both cheeses and remove from heat. Sir until cheese has melted.

To assemble, layer cooked potatoes over the onions. Pour cheese sauce over the top evenly and sprinkle panko crumbles over the top. Cook 20-25 minutes, or until bubbling and lightly browned. Remove to serve hot. 

NOTE: If you don't care for the Caramelized Onion layer, simply omit the entire process and follow directions for the rest of the recipe.

Bacon Cheeseburger Soup

This is probably one of my best soups for winter. And I hate to even call it a soup, more like a cheeseburger chowdah to be honest. Creamy, cheesy, thick and delicious. Many will make it a Deluxe or even a Royal with the addition of diced tomatoes and/or onions. By all means double it if you are cooking for more than two. After all, what soup isn't tastier the second day?

3 tablespoons butter or margarine, melted

2 tablespoons flour

4 ounces ground beef

4-6 ounces yellow American cheese, thinly sliced

4 strips cooked bacon, crumbled

2 cups milk

2 egg yolks, lightly beaten

1/4 teaspoon black pepper

Whisk the melted butter and flour in a small bowl; set aside. In a medium saucepan, add ground beef over medium heat, breaking apart with a spatula or large spoon. Cook, continuing to break apart, until cooked through. Carefully drain grease and return to stove. Add bacon, milk, yolks and pepper, stirring well. Bring to scalding, stirring frequently and add cheese, bacon and butter mixture(roux). Stir well and continue cooking and stirring until thick, creamy and cheese has completely melted. Serve hot.

If you decide to make this either a Deluxe or Royal version, simple add diced tomatoes at the very end or cook a quarter cup diced onion with burger.

Blueberry Coffee Cake

With the wind gusting and the temperature already in the minus category, I have absolutely no issue starting up the oven and keeping it going all day long. I remember my father saying that HIS father used to repeat "Maine has 2 seasons. Winter and August". It is almost true. So sitting down to a great tasting New England coffee cake is a feel good snack or dessert. Even a husband can make this delightful cake.

Topping:

1/3 c. brown sugar

3 T. flour

1/2 t. cinnamon

2 T. butter or margarine, melted

Cake:

Nonstick cooking spray

2 c. flour

3/4 c. sugar

1 T. baking powder

1/4 c. butter or margarine, melted

3/4 c. milk

2 eggs

1 T. lemon juice

1 1/2 c. fresh or frozen blueberries

Preheat oven to 350-degrees F. Grease an 8-9-inch square baking pan or cake pan liberally with nonstick cooking spray; set aside.

In a small bowl, blend together brown sugar, flour and cinnamon. Add melted butter and stir until flour mixture is entirely moist; set aside.

In a large bowl, place all cake ingredients at once, except blueberries, and beat with an electric mixer until smooth. Fold in blueberries. Pour batter in prepared pan and evenly sprinkle crumb topping over the top. Bake 45-50 minutes, or until the topping is crisp and the cake bounces back when touched in the middle. Use a toothpick if needed to make sure it comes out clean. Remove from oven to cool slightly before cutting to serve.

Christmas Candy......and a pudding.....and some cookies!

 There aren't many times of the year when I actually take the time to make candy but when I do, it is through the Holidays. I simply love the following candy recipes but especially adore Pumpkin Pudding. My recipe for this smooth pudding is the quickest you can find. 

Gingerbread Fudge

This fudge tastes EXACTLY like gingerbread, I promise! Light, smooth and very creamy, this noncook version takes only minutes to make and even less time to eat. Make a batch to share. See the NOTE below for alternate ways of making this fudge if all you have is marshmallows. It will be just as good!

2 cups sugar

1(12-oz.)bag white chocolate chips

1 1/4 cups marshmallow creme(see NOTE)

1/4 cup molasses

1/2 cup evaporated milk

1/2 teaspoon each cinnamon and ginger

1/4 teaspoon each allspice and nutmeg

1/8 teaspoon ground cloves

Line an 8-inch square pan with waxed or parchment paper; set aside. Place all ingredients in a medium saucepan over medium low heat. Continue to heat until everything is melted and smooth, stirring a few times. Immediately pour into prepared pan and refrigerate at least 2 hours, or until firm. 

-If you do not have marshmallow creme, it is easy enough to make your own or use just marshmallows in this recipe instead. If you decide to use all marshmallows, add an extra 2 tablespoons evaporated milk. Here are a couple of tips using marshmallows and marshmallow creme.

-You can substitute 1(7-oz.)container of marshmallow creme with 4 cups mini marshmallows or 40 large marshmallows. Place 1(16 oz.) bag of marshmallows in a large saucepan with 1/4 cup corn syrup and slowly heat and stir until smooth. Transfer to a covered container and cool.

-10 large marshmallows equals 1 cup mini marshmallows, which is 2 ounces. One(7-oz.)jar marshmallow creme equals 2 1/2 cups, or 1 ounce of fluff equals about 1/3 cup.

"Candied" Fruit Nougat

Really not a true candied fruit, these candies are delicious none-the-less and kids adore them. If you want, use real candied fruit in this recipe. This is a gooey messy treat, so be ready to pick your teeth afterwards. As many know, there are basically 2 kinds of nougat. One that is filled with little holes and is much less dense. Then there is true nougat, which is the consistency of stringy, sticky, very dense and thick caramel. This is just such a recipe.

2(12-oz.)bags white chocolate chips

2(10.5-oz.)bags mini marshmallows

1(9-oz.)bag gummy fruit slices

Cut fruit slices a half an inch wide; set aside. Line the bottom of a 9-inch square pan with parchment paper: set aside. In a large bowl add marshmallows and chocolate chips. Microwave for 2 minutes and stir.  If the chocolate chips have not completely melted, continue microwaving at 15 second intervals until completely melted. Add sliced gummy fruit, blend well and pour into prepared pan. Refrigerate until cold and set, about 2 hours.

Loosen the edges with a knife and invert onto work surface, peeling parchment paper from the bottom. Cut to desired sized pieces and serve. 

Chocolate Buttermint 'Cookies'

Although technically not butter cookies, using cream cheese gives these treats an amazing taste. These cookies taste exactly like fudge, even the texture! We all love this easy recipe for the Holidays and I am sure once you make and try them, you will be handing them out to family and friends as a remembrance of Holidays long ago.

1/2 cup(4 ounces) cream cheese, softened

4-5 cups powdered sugar

1 cup baking cocoa

2 teaspoons peppermint or spearmint extract

Simply place all ingredients(starting with 4 cups powdered sugar) in a large bowl and beat on high with an electric mixer until it is as smooth as possible. I would use a paddle attachment because it will get very thick. Add extra powdered sugar if needed to bring it to the consistency of modeling clay(Play Doh for example). 

Pinch off 2 tablespoon measure amounts and roll it on the counter to form a seamless ball. 

Place on a pan that has been lined with parchment paper or film wrap and press down with the tines of a fork as you would a peanut butter cookie until about a half inch in thickness.

Place them in refrigerator for at least 36 hours to dry and form a "shell". You can leave them on the counter as well, but refrigerators dry items out the best.

Once dried, you can place them in a container and enjoy.

Old Fashioned Butter Mints

Butter mints, I am afraid, have seen their days. I think the last time I heard of anyone making them was back when I was a child and my grandmother whipped up batches and batches.....But then again, we didn't have dozens of choices of sour this and extreme that in stores either. In fact, as children, it was a treat to go to the store for our favorite candy necklace or licorice once a month. But come Thanksgiving and Christmas, well these little gems were just part of our choices, as they are my children ever year as well.

P.S., everyone has asked me why there is no 'mint' in this recipe. Simply because they were not originally made with mint. The second question, invariably, is "Why are they called Butter Mints then?" I simply have no idea but if you feel better, add a 1/2 teaspoon of peppermint oil or extract to the recipe. Me? I enjoy them just the way they are!

1/4 cup butter or margarine, softened

1/4 cup sweetened condensed milk

5 cups powdered sugar, plus extra cup if needed

Simply place all ingredients in a large bowl and beat on high with an electric mixer until it is as smooth as possible. I would use a paddle attachment because it will get very thick. Add extra powdered sugar if needed to bring it to the consistency of modeling clay(Play Doh for example). See NOTE.

Pinch off 1 cup measure amounts and roll it on the counter until it is about 1-inch in diameter.  With a non serrated knife, cut off 1-inch long segments and place on a pan. Continue until all dough is formed into mints, making sure they don't touch. Place them in refrigerator for at least 26 hours to dry and form a "shell". You can leave them on the counter as well, but refrigerators dry items out the best.

Once dried, you can place them in a container and enjoy.

NOTE: If your mixer isn't powerful enough and you don't want to break it, mix the dough as much as possible with electric mixer then finish with you hands.

Eggnog Pumpkin Fudge   

A little on the sweet side......okay, a LOT on the sweetness scale, but just don't sit down to the whole pan when it's ready. You can actually taste both the eggnog and pumpkin in this recipe and it was soooooo good!

Nonstick cooking spray

3 cups sugar

1/2 cup butter or margarine

2/3 cup eggnog

1/4 cup evaporated milk

1 1/2 cups canned pumpkin

2 tablespoons maple syrup

1 tablespoon pumpkin pie spice*

10 ounces white chocolate chips

1/2(10-ounce)bag(3 cups)mini marshmallows

Lightly grease an 8-inch square pan with nonstick cooking spray; set aside.

In a large saucepan, place first 7 ingredients and stir well. Bring to a boil over medium high heat, stirring almost constantly to prevent scorching. Continue to boil and stir until your candy thermometer reads 240-degrees F, which is the high end of the soft ball stage. This will take roughly 10 minutes.

Remove pan from heat and immediately stir in white chocolate chips and marshmallows, until everything is completely melted. Pour into prepared pan and cool at least 3 hours, or until firm.

* Or make your own by blending 2 tablespoons cinnamon, 1 tablespoon nutmeg, 2 teaspoons ginger, 1 teaspoon allspice and 1/2 teaspoon ground cloves.

Creamy 5 Minute Pumpkin Pudding 

I don't know why I never made it before this year. Incredibly inexpensive, simple and delicious. If you want to bump it up a notch or two, soften 8 ounces cream cheese, beat until smooth and add to the cooled pudding, beating until the whole thing is creamy. Think pumpkin cheesecake in a bowl!

1 1/2 tablespoons cornstarch

1/4 cup sugar

1 teaspoon cinnamon

1/2 teaspoon allspice

1 3/4 cups milk or egg nog

1 beaten egg

2 teaspoons vanilla or molasses

1/2 cup canned pumpkin

In a medium saucepan, whisk together cornstarch, sugar, cinnamon and allspice. Add milk, egg and molasses(if you are using) and whish until thoroughly blended. Place over medium heat and bring to scalding. When it starts to get hot, you will have to whisk almost constantly. Continue whisking for 1 minutes when it begins to thicken. Remove from heat and whisk in pumpkin and vanilla(if using). Immediately transfer to a bowl, cover and refrigerate until completely cooled, about 2 hours.

When ready to serve, whisk one more time until smooth.

Soft and Puffy Gingersnap Cookies 

There are two different types of people. Those who love crispy, delicate gingersnaps(see NOTE) and those who love pillow soft, fluffy gingersnaps. Here are directions for both!. If you want darker cookies, use light or dark brown sugar in place of granulated in cookie dough. This recipe is foolproof and should be saved for many years to enjoy.

3/4 cup(1 1/2 sticks) butter or margarine, softened

1 1/2 cups sugar, divided

1 egg

1/3 cup molasses

2 1/4 cups flour

1 1/2 teaspoons each baking powder and cinnamon

2 teaspoons dried ginger *

1/2 teaspoon ground cloves 

1/4 teaspoon nutmeg

Cream the butter and 1 cup sugar in a large bowl until as smooth as possible with an electric mixer. Add egg and molasses and continue beating until well combined. 

In a separate bowl, blend remaining ingredients and add to butter mixture slowly. After everything is beaten as smooth as possible with an electric mixer, cover and refrigerate at least 1 hour or until firm enough to handle without being too sticky. 

Preheat oven to 350-degrees F. Pinch off enough dough to form a 2-inch ball, roll it between your palms and then roll in remainder of sugar. Place on an ungreased cookie sheet. Repeat with remaining dough, leaving at least 1-inch between cookies. Bake 14-16 minutes, or until puffed up and starting to show small cracks on top. Remove from oven to cool slightly before removing to wire racks to completley cool.

Make 24

* Because I think all gingersnap cookies should be well pronounced with the flavor of ginger, these cookies stand up to that mantra. If a less pungent taste of ginger is desired, cut the amount in half.

NOTE: For Crispy Gingersnaps, after mixing all ingredients, transfer dough to a work surface and roughly shape into an 8 to 10-inch log. Place this rough log into the center of a large piece of film wrap. Roll the dough in wrap, forming a more uniform log as you do so. Place in freezer at least 2 hours, or until firm. Remove from freezer, unwrap and cut into 1/2-inch slices. Coat each side with sugar and place on an ungreased cookie pan with about 2-inches between each cookie. Bake in a 350-degree F oven for 10-12 minutes, or until the bottom of each is darker the the tops and the centers are firm. Remove to cool as directed above.  

3 Of My Favorite Thanksgiving Recipes

 The difference between butternut and buttercup squash is like the difference between night and day. I adore the dryness and more pronounced flavor of buttercup and it stands up to the "liquidy" texture of the applesauce much better than butternut, which is a wetter squash. The yield may be lower in buttercup but remember what the general rule of thumb is for vibrantly colored vegetables? More antioxidant power is headed your way!\

Butternut Squash... Simple!

• 4 - 5 pound butternut squash, sliced, peeled and seeded
• 1 (15-ounce) can applesauce
• Salt and black pepper to taste
• 1/2 cup maple syrup or brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon(s) dried ginger
• 1 pinch dried, ground cloves.
• 
  
•  Cover squash with water by 1-inch, cover with lid and cook over medium heat until softened, but not mush, about 10 minutes. Immediately, and carefully, strain.* Let squash sit in strainer until all liquid has drained.
• 
  
• Carefully, and with the rounded side of a large spoon, gently push the squash against the sides of the colander, draining even more liquid. Transfer to a large bowl and add remainder of ingredients. Using a potato masher or hand-held electric mixer, mash or beat squash until as smooth as possible. Serve immediately.
• 
  
• * If there are only a couple of you dining on this squash recipe, I urge you to cut the squash as directed(although the amount should be halved), place on a microwave safe dish, cover tightly with film wrap and microwave for 3-4 minutes. Do not add any liquid at all, for the natural liquid found inside the squash will suffice in the cooking process. Remove when soft to the touch. Unwrap and there is no need of draining before mashing.

Candied Yams

I think you just may be preparing these salty-sweet gems for your Holiday tables instead of the classic Candied Yams. They really don't take any more time to prepare then the old standby, but the flavor makes any extra work well worth the effort.

• 6 small sweet potatoes, peeled
• 1/4 cup brie cheese (or use bleu cheese, crumbled)
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried, crushed thyme
• 1 teaspoon minced garlic in oil
• 1/2 teaspoon cracked black pepper
• 4 ounces thinly sliced prosciutto
• 3 tablespoons crushed nuts (your choice)
• 3 tablespoons minced, dried cranberries
• 6 tablespoons maple syrup
• 
  
• Preheat oven to 425 degrees F. Peel potatoes then boil them for about 5 minutes or until starting to soften. Immediately remove from water and let cool enough to handle. Potatoes may not be cooked completely but will finish cooking in the oven.
• 
  
• Meanwhile, add the cheese, rosemary, thyme, garlic and black pepper to a bowl. Mash ingredients together until all is well combined: set aside.
• 
  
• Once potatoes are slightly cooled, slice potatoes in halve length-wise. Make sure to remember which two halves go together, as you will be sealing up the filling.
• 
  
• Using a small spoon, scrape out a shallow path, length-wise down the middle of each side of the potato. .Fill the bottom half each potato with about 1-2 t. of the cheese herb mixture, spreading it evenly throughout the shallow path. Do not over fill the potatoes. Place the top half of the potato over the bottom to form a whole sweet potato. Try to gently work the halves closed so that the stuffing doesn't seep out during the cooking process. Repeat this process with all of the potatoes.
• 
  
• Wrap each of the stuffed sweet potatoes with thinly sliced prosciutto, working carefully so the prosciutto doesn't rip. Try to wrap the prosciutto as tightly as possible, using a toothpick if desired(just remember to remove them before serving . Remove potatoes to a wax paper, foil or lined baking pan and bake 15 minutes, or until ham is starting to crisp. Meanwhile, mix together the nuts and cranberries in small bowl. Remove potatoes from oven and sprinkle nut mixture over the top. Drizzle about 1 T. maple syrup and continue cooking another 10 minutes. Remove from oven and serve hot. Enjoy!

10-Minute Snowflake Pudding

Pure white and a refreshingly cool taste, this pudding reminds me of a subtly flavored, creamy peppermint pattie, but with the great taste of spearmint. If preferred, by all means use peppermint extract or oil.

• 2 tablespoons cornstarch
• 2 tablespoons sugar
• 2 cups milk
• 3 egg whites, beaten
• 1 -2 teaspoons clear spearmint extract*
• 3/4 cup white chocolate chips
• Multi-colored candy canes, for garnish
• 
  
• Whisk first 4 ingredients well together in a medium saucepan. Place saucepan over medium heat, stirring almost constantly until scalding and thickened. It will get foamy and start lightly boiling. This is the time to remove it from the stove, taking about 4-5 minutes. Stir in extract and chocolate chips until chips are completely melted. Transfer to a bowl, cover with film wrap and refrigerate at least 2 hours, or until completely cooled and set.
• 
  
• When ready to serve, remove from refrigerator and beat, vigorously, until as smooth as possible.
• 
  
• Divide among serving dishes, garnish with candy canes and serve.
• 
  
• * If you are unable to find clear spearmint extract, try oil of spearmint of another clear minty extract or oil. I love to keep this pudding as white as newly fallen snow. One teaspoon extract will give you that perfect, subtle flavor but if you prefer a more robust minty flavor, add 2 teaspoons.

Fall and Food

 
Well, it looks as if there won't be much in the way of colorful leaves when the National Fall Foliage Week begins the last Sunday of this month. Although there are a few vibrant leaves and quite a collection of them drifting down to my pool(I made a huge mistake placing my pool under the largest elm tree on my property), it is still a great time of year to get on outside with your kids, sans the cell phone. 

See more here about this New England-inspired holiday week. 

In the meantime, we will ease into using the oven now that the cooler fall weather has hit us here in the Northeast. 

Bacon-Jacked Jam   

A friend of mine(actually family)who owns the IGA in Orono, Maine advertised Bacon Jam on sale last week and it was the very first time I have ever seen it for sale. If you haven't ever tried it, you are in for quite a pleasant surprise. 

This jam is the perfect addition to a gooey American/mild Cheddar cheese sandwich or simply slathered on a homemade English muffin sandwich. This is truly for all bacon lovers.

 

8 ounces bacon, chopped small

1 apple, peeled, cored and small diced

1/2 teaspoon cracked black pepper

1/2 teaspoon paprika

1/2 cup each maple syrup and apple juice

2 teaspoons apple cider vinegar

2 tablespoons Apple Jack, or bourbon, optional 

Add bacon to a saucepan or large skillet and cook over medium heat until as crispy as desired. Carefully drain fat, keeping bacon in pan. Add next 5 ingredients and bring to a boil, stirring well. 

Reduce heat to low and simmer until most liquid has been absorbed, leaving just enough to hold the jam together. Remove from heat and stir in vinegar and Apple Jack, if using. 

Use while warm or transfer to a container, cover and refrigerate until needed.

Puffy Chicken and Dumplings  

One of the most sought after recipes has got to be Chicken and Dumplings. But isn't leftover turkey just as good? I think so! No matter what time of year it is, people have an affinity to this comfort classic, but they also want a simple and economical recipe, especially if uses leftovers. These are the softest dumplings you will ever make. If you have any leftover cooked vegetables, by all means add them right before the dumplings.

Nonstick cooking spray

1 pound cooked chicken(or turkey), chopped

1/2 small onion, minced

2 potatoes, peeled and diced

4 cups chicken broth

2 cups flour

1 tablespoon baking powder

1 teaspoon each salt and black pepper

1/2 teaspoon each dried thyme and rosemary

3/4 cup milk

4 tablespoon butter or margarine, melted

4 tablespoons water

3 tablespoons cornstarch

In a medium saucepan, coat bottom with nonstick cooking spary and place pot over medium heat. Add onions and cook until the onions have softened, stirring often. Add turkey, potatoes and broth. Bring to a boil. Meanwhile, make dumplings.

In a large bowl, combine flour, baking powder, salt, black pepper, thyme and rosemary. Stir in the milk and melted butter. Set aside. Make cornstarch slurry by mixing water and cornstarch until smooth; set aside. When broth is boiling, cook potatoes until they are just beginnning to soften, called crisp tender. This will take only 10 minutes or so, according to the size of your potatoes. Stir in the cornstarch slurry(see NOTE) until broth has thickened and it is smooth. Reduce heat to low. 

By the rounded tablespoon, dot the top of the stew with dumpling mixture. They will stay floating. When the entire surface is covered with dumplings, place tight-fitting lid over the top and simmer about 12-15 minutes, or until the dumplings have puffed up and are light as a feather when cut open.  Remove cover and serve immediately. 

NOTE: As you can see, I used cornstarch slurry instead of roux(melted butter and flour)as a thickener. I do this because using unlike roux, slurry does is easily and completely stirred into broth to thicken, unlike roux which is almost impossible to stir the clumps smooth when you have other items in the liquid.

Enough for 4 servings(or 1 hungry sole)

Apple Fritter Coffee Cake   

Ever wanted that great taste of apple fritters that you can simply mix, pour and bake? Here you have all that and more! Reminding me of banana bread, this perfect Sunday morning sweet bread can only be topped with that hot cup of coffee. It's Just That Simple!™

Nonstick cooking spray

1/2 cup(1 stick)butter or margarine, softened

2/3 cup brown sugar

1/2 cup milk

2 eggs 

2 teaspoons lemon juice

1 cup flour

2 teaspoons baking powder

1 teaspoon cinnamon

1 large apple

1/2 cup raisins

Grease a 9-inch loaf pan with cooking spray; set aside. Preheat oven to 350-degrees F. 

In a large bowl, using an electric mixer, beat butter and brown sugar until smooth and creamy. Add milk, eggs and lemon juice, continuing to beat until well blended.

In a separate bowl, blend flour, baking powder and cinnamon. Add dry to wet. 

Peel, core and dice apple. Add to flour and butter mixture along with the raisins and continue beating, on low speed, until everything is thoroughly mixed. It does not have to be smooth.

Pour into prepared pan and bake 45-50 minutes, or until cracked on top and it bounces back in the middle when lightly pressed.

Remove from oven, cool slightly, loosen the edges and invert onto a large platter or serving dish.

Hearthside Apple-Sugar Cookie Tart 

Sweetly crisp and reminiscent of the coming Holidays. But why wait? Especially with apples ripe and ready to pick now.

Sugar Cookie Crust:

4 tablespoons butter or margarine, room temperature

2/3 cup sugar

1 beaten egg

1 teaspoon rum extract or vanilla

1 cup flour

Powdered sugar, as needed

Caramelized Apple Topping:

1 large or 2 small apples

2 tablespoons butter or margarine

2 tablespoons brown sugar

2 tablespoons granulated sugar

Cinnamon 

Nonstick cooking spray

Make Sugar Cookie Crust

In a large bowl, add the butter and sugar. With a stout spoon, mix very well. It doesn't have to be smooth and fluffy, just combined well. Add the egg and rum extract, continuing to mix thoroughly. Add the flour and mix until well incorporated. Sprinkle some powdered sugar on a work surface, transfer cookie dough and knead for 30 seconds,  continuing to add powdered sugar as needed to prevent sticking.

 Roll out to about a 1/2-inch thick and large enough to fit into a 9 or 10-inch nonstick, oven-safe skillet. If you don't have nonstick pan, a cast iron pan will work just fine.

Place rolled cookie dough on a sugar-dusted plate and put in refrigerator until needed.

In the meantime, preheat oven to 375-degrees F.  and peel, core and wedge apple(s) to 3/4-inch in thickness; set aside.

Heat 2 tablespoons butter into your 9-10-inch nonstick, oven-safe skillet over medium high heat. When melted, sprinkle both sugars over the butter evenly. Let cook until it becomes a light brown, or amber-colored. Keep an eye on this because once it starts to brown, it can burn in a matter of seconds, and you think baked-on lasagna is hard to clean........

Remove from heat and lay apple wedges in a circular pattern carefully into this sugar syrup using tongs if needed, reduce heat to medium, place back on burner and cook apples for 5 minutes. Carefully flip each apple wedge over, dust with desired amount of cinnamon and  cook an additional 5 minutes. Grab your sugar cookie dough and carefully place it over the apples, pricking the top of it for steam venting. Immediately put the skillet into the oven and bake 12-14 minutes, or until the cookie is starting to brown on top. Immediately remove from oven to rest for 1 minute, NO LONGER. Grab a plate the same size or larger, and immediately before the sugar begins to harden, very carefully invert your creation onto the plate. Spray a pizza cutter with nonstick cooking spray, or use a sharp, non serrated knife that has been sprayed, and cut into wedges. Enjoy while warm or let it cool to form an amazingly crispy, sugary, caramelized crust.