A time to give thanks and debate....ridged vs. real

The great debate...how do you prefer your cranberry sauce? I have always been partial to a sauce with some whole berries in it, however many of my family members disagree and prefer the canned. Apparently it isn't Thanksgiving unless you have ridges on your cranberry sauce and it makes the suction sound as it comes out of the can:

However, the one jelly sauce mold that I did enjoy was Mary's Cranberry Jelly (recipe to follow the obvious Thanksgiving explanation). Every Thanksgiving eve, I would stay at Mary's house and help her get ready for our dinner the next day. Preparations included:

• setting the table
• making place cards
• placing doilies (which later went on our heads) on the plates
• dishing out the fruit cocktail (which came in a huge jar and contained grapefruit ...nasty)!
• and helping Mary make her Cranberry Jelly. 

On the day, everyone would amass at Mary's in the early afternoon with dinner served around 1pm. When all of the grandchildren were small, we could sit around a table (with the addition of a "kids table" which consisted of 4 adult family members at a card table on the porch). After consuming mounds of food everyone would retreat to their designated napping spots until evening when the hors devours and leftovers came out...yes, we ate twice!
Now, we all assemble at my Aunt Kathy's house where she puts out a lovely spread at 3pm, we eat via buffet because there are too many of us, and we only have a few hors devours in the evening (much more reasonable).

 (notice the two different cranberry sauces)

Upon arrival, we are each given a leaf to write what we are thankful for. This has been a banner year for me with my wedding, graduate degree, great news from a best friend about a little one on the way, and finding Mary's recipes! There is a lot to give thanks for. However, my family is not the sappy type and we usually end of thanking Kappy's Liquor Store, The Anchor Restaurant for serving cheap food and cocktails, and having a plentiful stock in the bar.

This year for Thanksgiving, I have been assigned dessert (trifle) and appetizers so I won't be making any  Mary recipes. My cousin Jack will make sure that she is well represented as he is making her molasses crinkles. For our annual Friends' Thanksgiving tonight, I have been asked to make my cranberry sauce...THE REAL KIND (see...there are lovers of whole berry sauce out there). Even though I won't be making Mary's recipes for Thanksgiving, I did want to post them in case anyone wanted to test her Cranberry Jelly and Stuffing!

Cranberry Jelly (Thanksgiving Kind)
(written on plain recipe card)
4 cups cranberries (1 lb)
2 cups sugar
1 cup water.
Wash the berries, add sugar and water. Boil for 12 minutes. Strain, (you have to force the berries through the strainer until all you have left is the pulp). Place in a mold and refrigerate. Makes very firm mold.
Mary used a variety of molds: Turkeys, Pineapples, Circles, etc. 


Moist Bread Stuffing (Makes 10 cups)
(written on a personalized recipe card From the kitchen of Mary Wilson with a cake and cupcake embellishment)
1 cup butter or margarine
2 cups diced celery
1 1/2 cups chopped onion
1/4 cup parsley
2 1/4 tsp salt
2 tsp poultry seasoning
1/2 tsp pepper
18 cups bread crumbs
3 eggs slightly beaten

1. Melt butter over medium heat and add in celery and onions. Cook until tender @ 10 minutes
2. Add parsley, salt, seasoning and pepper. Stir until thoroughly mixed
3. Stir in bread crumbs and egg. Mix together well .
Now, from this point on, there are no additional instructions so I am guessing you either stuff it in the bird or you bake it in the oven (probably 350 for about 30-40 minutes?...you would have to google that one)


If you prefer chunky cranberry sauce, here is my recipe:
(from  Lori Lange "recipegirl")

12 ounce bag of fresh cranberries
1 cup granulated sugar
1 cup water
2¼ tsp finely grated orange peel
½ tsp coarse kosher salt
dash of allspice

1. Bring all ingredients to boil in a medium saucepan. Stir every couple of minutes. Reduce heat to medium low and simmer until most of the cranberries burst, stirring occasionally, about 10 minutes. Remove from heat and let cool completely.
2. Transfer sauce to medium container. Cover and refrigerate until ready to serve.
Yield: 2 1/4 cups

 (picture courtesy of Lori Lange)

"I know what boys like, I know what guys want, I know what boys like...

boys like, boys like...baked goods"

This weekend Matt and my cousin Mark are venturing up to the lovely state of Maine for my cousin Nicholas' bachelor party...a weekend full of video games, beer, and burping aka Dork Fest. I will be spending the weekend babysitting Henry and Gus..a weekend full of coloring, milk, and burping. Huh, come to think of it there isn't much of a difference between a bunch of 20 and 30 somethings from a 1 and 5 year old!

 

 (Rachel & Nick aka Cheech & Diddy 1983)

For Dork Fest, I decided to bake up a batch of Mary's Molasses Crinkles. This is one of those recipes that I remember making with Mary MANY times. Around this time of the year, she frequently baked these for the family and holidays. My 12 year old cousin Jack will actually be baking these up for Thanksgiving this year. The tradition continues and that would make Mary very happy! If you only make one recipe from this entire blog, make these...

Molasses Crinkles:

(written on index card/recipes card)

3/4 cup soft shortening (I use margarine)

1 cup packed brown sugar

1 egg

1/4 cup molasses

2 1/2 cups flour

2 tsp soda

1/4 tsp salt

1/2 tsp clove

1 tsp cinnamon

1 tsp ginger

granulated ginger

Mix shortening, brown sugar, eggs, and molasses. Sift dry ingredients and blend into wet mixture. Chill for about 1 hour or more. 

Heat oven to 375 degrees. Roll dough into 1 1/4" (it really says the exact measurement! You can change it up a little). Dip top of ball into sugar. Place balls sugar side up 2" apart on greased baking sheet. Sprinkle each with 2 drops of water. Bake 11-12 minutes or just until set.

Makes 4 dozen (probably really 2 dozen...remember that these are Mary measurements).   

Now, the first batch came out crinkly, but very round. I remember the cookie being flatter:

The second batch I smooshed down, but they didn't crinkle:

The last batch I smooshed down just a little and they came out perfect:

The infamous mint pie

Tonight we celebrated my mom's birthday (Happy belated birthday mom)

  (My dad, mom, and I circa @ 1984)

 (My mom is a certified ski instructor for Maine Handicapped Skiing)

(my mom and her "irish twin" brother, Rick)

We had a lovely evening with drinks, dinner, and Mary's Chocolate Mint Pie. Now this isn't just any ordinary pie! This is a pie that comes with quite a history.

On Sunday nights Mary used to have family dinners at her house. My grandparents, aunts, and uncles would gather for drinks, dinner, and dessert before making the long 1 minute trek back to their house. On one occasion, my aunt made her chocolate mint pie and dished a piece out to everyone. My mother, being the acclaimed "wild child" was unhappy with the size that she received. Rather than asking for more, she threw the pie across the table and "ran away" to Salem Willows Park (a 3 minute walk from their house) where she bought a thing of fries and ate them on the pier.

I found it only fitting that I make this pie to celebrate my mother's birthday!

Chocolate Mint Pie
 (written on an recipe card adorned with an italian motif)

Baked 9" pie shell
2 cups milk
1 envelope unflavored gelatine
1/4 cup cold water
1/3 cup sugar
4 egg yolks slightly beaten
3/4 cup chocolate bits
1/2 tsp vanilla
1/2 tsp peppermint
1/3 cup sugar
1/4 cup chocolate bits
1 tsp cornstarch
4 egg whites

1. Scald the milk (I had to google how to do this...basically you want to cook it until it is almost boiling)
2. sprinkle gelatin on water to soften
3. Combine 1/3 cup sugar and cornstarch. Stir into egg wolk then slowly stir in some of the scalded milk. Return to the stove, cook stirring 8-10 minutes or until mixture coats a metal spoon and is slighltly thickened.
4. Into 1 cup of this custard mixture, stir in 3/4 cup chocolate bits until melted and set aside.
5. With remaining custard blend softened gelatin with vanilla and peppermint extract. Refrigerate until it mounds slightly.
6. Beat egg whites and salt until soft peaks are formed. Gradually add 1/3 cups sugar beating constantly. Fold into gelatin mixture.
7. Pour chocolate mixture into the pie shell. Pour gelatin mixture on top of chocolate mixture. Arrange 1/4 cup chocolate bits to resemble polka dots.
8. Refrigerate until firm.
 

 I have heard many stories about this pie, but I had never eaten it! It was very good! Choice beverages tonight were Bordeaux, Sauvignon Blanc, Oktoberfest, and Firefly Sweet Tea Vodka on Ice!

Oh, Wilgo

Tonight, I made one of Mary's recipes for coffee cake to bring to my cousin's 15th birthday party on Sunday. HAPPY BIRTHDAY WILLIAM (aka Will, aka Wilgo)

 

 William and Mary (1996)

By no means do I feel old, but I remember when William was born! Now he is 15 years old, in high school, and talking about girls!

The recipe that I found for his brunch birthday came out great. I can't quite make out who's coffee cake recipe it is...I think it says Blanch. Whoever it belongs to, it is apparently "Very Good" according to Mary's note on the recipe card.

B (can't read name) Coffee Cake

(written on plain recipe card in green ink)

Ingredients:

1/2 cup walnuts (broken)

1/2 cup sugar

1 tsp cinnamon

2 cups flour

2 eggs

1 cup sour cream

1tsp baking powder

1 tsp baking soda

1 tsp vanilla

Preheat the oven to 350

1/2 cup shortening

1 cup sugar

Combine in a small bowl 1/2 cup walnuts (broken), 1/2 cup sugar,

1 tsp cinnamon

In a large bowl, beat together 1/2 cup shortening and 1 cup sugar until light and fluffy. Add

2 cups flour

2 eggs

1 cup sour cream

1tsp baking powder

1 tsp baking soda

1 tsp vanilla

and beat until well blended. Beat 3 minutest longer.

Spread 1/2 batter into greased 9inch tube pan. Sprinkle with 1/2 nut mixture. Spread on remaining batter and top with rest of mixture. Bake @ 55 minutes, until cake tester comes out clean. Remover from pan. Makes about 10 servings. 

Now of course I wrapped it up before taking a picture, so I will have to add it later. Drink choice of the night is some delicious $3 wine from Trader Joe's...you can't go wrong with good $3 wine! :)

"Cousin to Cousin...

we'll always be special friends from the same family tree"

That lame-o saying was on a pillow that my cousins gave me (as a joke) for Christmas when I was in college. I have this extremely extra-ordinary relationship with my cousins, especially my cousin Alison and Nicholas. Growing up as an only child, my cousins were the closest things to a brother/sister relationship that I had. Now as adults, we talk on a regular basis, occasionally fight like siblings and I spend probably 2 afternoons/nights a week at Alison's.

Both of them had a very similar relationship with Mary that I had, spending nights over her house and getting special treats that weren't allowed by their mother!  I will always remember the months after Mary's passing that I spent with my cousins reflecting on her life and eating apple pie and Entenmanns pastry on her birthday.

Now, one of the cousins (Nicholas) is getting married!

Lindsay and Nicholas (aka Diddy)

Tomorrow is Linsday's bridal shower, so I am baking up a storm . In order to make sure that Mary is "present" at the shower and well represented, I decided to make her Dubes:


Dubes (aka Peach Blossoms aka Peanut Blossoms)
(written on a fruit adorned recipe card)

1/2 cup shortening, softenened
1/2 cup peanut butter
2 tbsp milk
1 tsp vanilla
1 egg
1/2 cup packed brown sugar
1/2 cup sugar
1/2 tsp salt
1 tsp soda
1 3/4 cup flour
chocolate kisses

Combine all ingredients except kisses in a large bowl. Mix at lowest speed until dough forms. Shape dough into balls using a tsp for each ball. Roll in sugar and place on ungreased cookie sheet. Bake for 10-12 minutes. Top each cookie immediately with a chocolate kiss. Allow to cool completely.

In addition to the Dubes, I made Nutella Cookies....

 (Nutella cookies on left and Dubes on right)

 Whiskey Apple Pie (for Matt's football game tomorrow)...

and Pumpkin Spice Bars (no picture).


all done in very styling baking attire....a beautiful new apron from my mom! 

Hermits baked by a hermit

It is a very windy day here on the North Shore. After doing all of the usual adult morning activities (laundry and grocery shopping), I decided to hunker down in my pajamas and shut out the chaos of Salem for awhile. Today I baked one of my top favorite cookies by Mary: Hermits!

The actual recipe is called the Harwich Hermit. After doing a little investigation, it turns out that this cookie dates back to the 1800s. It is believed that seamen took these cookies with them on trading ships because the dried fruit in the cookie kept them soft and fresh tasting for an extended time. Some say that the name hermit refers to the cookies long-keeping nature--they're best when hidden away like a hermit for several days and Harwich comes from Harwich, MA which is in Cape Cod...one of Mary's favorite places!

Hermits
(recipe cut out of newspaper and glued onto recipe card)
1/2 cup butter, at room temperature
1/2 cup sugar
2 eggs
1/2 cup molasses
2 cups all purpose flour
1/2 tsp salt
1 1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp mace
1/2 tsp ground cloves
1 cup raisins

Heat oven to 350. Butter and flour a 13X9 inch baking pan
Beat the butter with the sugar until creamy
Beat in the eggs and molasses and blend well
Sift the flour with the salt, baking powder, and spices and stir into butter mixture until batter is smooth
Stir in raisins
Pour into prepared pan and bake for 20 minutes
Allow to cool completely before cutting

I made two batches of these cookies. The recipe called for 15 minutes of baking, but the first batch of cookies came out very chewy. The second batch I cooked for about 20 minutes and they came out much better.

The city is alive with the sound of tourists

     It is officially October in Salem. The streets are crammed with tourists, monster mash music radiates throughout the city, and a destination that took 2 minutes to drive to now takes 30 minutes. Halloween has become a buzz kill for most of Salem residents and all of our usual weekend spots are unattainable until November 1st. Rather than fighting off masses wearing witches hats, I stayed in and baked.
     I wanted to try a few recipes that I was not very familiar with, but that many of the family members had been asking about. For my cousin Alison, I made Mary's Filled Cookies..

Filled Cookies
(written on a recipe card with a Dutch Couple holding cooking utensils?)

Filling:
1 cup sugar
1 cup water
1tsp vinegar
1 1/2 cups raisins
2 tbsp flour mixed with a little water

Mix together and boil slowly until mixture thickens. Cool

Cookie
1 cup sugar
 1/2 cup shortening
1 egg beaten
1/2 cup milk
 3 1/2 cups flour
2 tsp cream of tartar
1 tsp baking soda
dash of salt

Mix ingredients together and roll out dough. Cut 2 inch circles and place on cookie sheet. Fill each cookie with raisin filling and top with another cookie to make a sandwich. Bake for 12 minutes at 375 degrees.

Makes very best cookie (written on bottom of card)

I had never had these cookies before so I don't have anything to compare them to, but they were tasty. My husband said that they taste like pop tart...OK, but no.


I also made Pumpkin Raisin Bread. This was my first attempt at a yeast bread without Mary so I was a little nervous, but it came out great! While making this recipe, I noticed that for the first time since starting this endeavor, the kitchen smelled just like Mary's. For me, her house always smelled like a mixture of yeast, flour and pumpkin.

Raisin Pumpkin Bread
(cut from newspaper and glued onto a recipe card adorned with fruit)

1 cup milk
1/2 cup water
1/4 cup margarine
1 cup pumpkin
2 eggs (at room temperature)
1/4 cup sugar
2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
2 packages active dry yeast
1 cup raisins
6-7 cups flour

Combine milk, water, and margarine in a saucepan and heat until lukewarm. Pour into mixing bowl, add eggs, pumpkin, sugar, salt, cinnamon, nutmeg, yeast, and 1 cup of flour and beat for 2 minutes with electric beater. Add raisins. Stir. Then, stirring by hand, gradually add the balance of the flour until the dough no longer sticks to the sides of the bowl.
Place dough on lightly floured board and knead for 7 to 8 minutes, adding only enough flour to the board to keep the dough from sticking. Place in greased bowl, turning over to grease top, cover and let rise in a warm place until double in bulk. Punch down, remove from bowl and cut into 2 or 3 pieces, depending upon whether you want to make 2 large or 3 small loaves. Place in greased bread pans, cover, and let rise until double in bulk. Bake in preheated 375 degree oven for 30 to 35 minutes or until done. Remove immediately from pans and cool on a wire rack.

YUM!

A little cocktail note as well. When we were having dinner a few weeks ago at the home of my bestest and her hubby, they whipped us up a wonderful autumnal treat:

1/2 bottle of Sam Adams October fest

 mixed with 1/2 bottle of Woodchuck Hard Cider

It was delicious! Not light on the thighs by any means, but it was worth the splurge!