Monday's Heroine

Tomorrow marks our third daughter's 29th birthday. Heidi Noel Bailey Bahlmann came very quietly into the world. She didn't want to bother us and made little fuss. My dad invited me to go to the symphony that evening with my grandmother and him. But before he even got home from the performance, Heidi had made her entrance into the world. When my mom dropped me off at the hospital - she wondered why she was even bothering because she would just be right back to pick me up. Heidi was born before my mother made it home to her house - 10 minutes later. When Heidi was born her long dark eyelashes were plastered to her forehead. The nurse said she looked like she had Christmas stars for eyes. I got my way and Heidi Noel became her name.

This was one of the landmarks in Heidi's life. She had been married for several years and had 2 children by this point but she did as she set out and got her Bachelors degree. We are very proud of her. Pam had received hers that morning (or was it the day before?).

It is easy for me to write about my daughters. They are all four my heroines on the highest order. They are much better mothers and wives than I ever was. I love the fact that they are all best friends and watch out for each other. When there is problem they run to each other and among the 4 of them - a solution is always found. They know which sister to go to for what strength and and they rely on each other for those strengths. All of Heidi's married life, she has had a husband that has been going to school. In the next few years he will have a doctorate - a very admirable thing. They have worked things out so that this part of his schooling she could be home with the children while he goes to school and works 2 jobs. They are blessed to have the jobs and they know it. I could write for another hour or so but I will end here. I love Heidi and I am so grateful that my Heavenly Father saw fit to send her to our family.

Things I am grateful for: Heidi, Heidi's smile, Heidi's ability to see good in anyone, Heidi's laugh, Heidi's testimony and the example she sets in her life of a righteous person.

Happy Birthday Caspian Luke Bahlmann

I am blessed to have 9 amazing grandchildren. Today is Caspian Luke Bahlmann's birthday. We are so blessed to have him in our lives. He is two years old. I have not seen him since just after he was blessed and we had our 'Mother/Daughter Reunion at Cariannes in March almost 2 years ago. Hopefully 2010 will be be a better year than 2008-2009 have been health wise for me and I will be able to fly more readily than I have the last 2 years. It has certainly hampered my travels and all sorts of other plans I have had.

Happy Birthday, Luke. We love you and we are very proud of you.

I am thankful for a safe trip home from the Davis, that for the last 2 years they have lived close enough to drive too and that I have and amazing and loving family.

What do you do with Thanksgiving Leftovers?

Today is the day I usually write up a few recipes. In keeping with that I will give you a recipe for leftover turkey. When I first started blogging my recipes I did a recipe for Chicken Potpie Soup. Use leftover turkey in place of the chicken and it makes an excellent way to use up not only leftover turkey but some of the leftover veggies and potatoes (unless you mashed them). Chicken Roll-ups or Turkey Roll-ups is a great way to use up not only the leftover turkey but the leftover gravy too.

Chicken Roll-ups (Chris Davis's family calls these 'Chicken Pillows')

2 cups cut up cooked chicken or turkey

1 can mushroom pieces, drained well

1 8 ounce brick of cream cheese, softened

3-4 tubes of crescent rolls

1 cup melted butter

1-1 1/2 cups stuffing mix (I like Pepperidge Farm best)

Mix the chicken, mushroom pieces, and the cream cheese, seasoning to taste with salt and pepper. Place about 1 Tablespoon in the center of each triangle. Roll the dough around the filling until the filling is sealed in. Dip in the butter and then the dried stuffing crumbs. Place on a baking sheet that has been sprayed with non-stick cooking spray. Bake at 350 degrees for 20 minutes. Serve with gravy if desired. (I make a quick gravy from chicken stock and milk when I don't have leftover Thanksgiving gravy.)

Note: My daughter Carianne makes these but instead of adding mushroom pieces she adds 1 Tablespoon of finely minced jalapeno pepper. We love it but for those of you that don't like spice - that is not the way to go.

Things I am thankful for: Thanksgiving, living in a free country, being able to worship the way I want to, the joy for the last 2 years of having the Davis family so close.

Tuesday's Book and Movie Review

Okay, I reread "The Guernsey Literary and Potato Peel Pie Society" after I went to book group last week. I listened to everyone who really liked it and decided I had to give it another shake. This was the one and only time that the Kindle was not the way to read the book. This book either needs to be listened to or read in page form because you have to be able to flip back and forth. The audio version is read by 4 different people - so the letters come to life. In fact I still might just listen to it just because it has grown on me that much. So I now say read the book. It is a book that has something for everyone. To be honest - after this reading I have been pondering it and really thinking about what I read. The first time through I didn't even really remember finishing. I was reading several other books at the same time - something I never do. That could be why I wasn't remember what I read.

Yesterday afternoon, Pam and I went to see "New Moon" the newest movie in the Twilight saga. All I can say is, "Yeah, they got it right!" This director is trapped with choices of the last director but the choices he made in this movie were right on the mark. I knew Dakota Fanning was in the movie but I didn't pay attention to who she was playing. When it suddenly hit me that she was Jane, I thought, "Oh, what perfect casting!" They made her up to be a little to mature but her 'little girl' still showed through. Overall I was very impressed. I can see why there are so many that are now 'Jacob' followers. As I recall when the book came out there was a big debate between Edward followers and Jacob followers and it lasted to the end of the series. I was glad I went and tickled I went with Pam.

I have blogged about the "The Percy Jackson" books and said how much I enjoyed them. The movie comes out February 12. Look for the trailers. It looks fun. We are reading "Percy Jackson and the Lightning Thief" for book group next month. So far the people that have read it love it.

Things I am thankful for: We are with the Davis's for Thanksgiving, I have an amazing family, I have grandchildren that make me so happy!

More Recipes

I have given out all of our holiday musts except for aebleskivers. For that you need a special pan and everyone that has the pan, has the recipes or so I thought. But because we have so many people coming over for aebleskivers - we are finding out they buy the pans! Here are two recipes. The first one is the one I use. It was my grandmothers and the one I grew up with. The second one is one that I am not sure where it came from. It is supposed to be quicker and cheaper.

Grandma Brugger's Aebleskivers
6 eggs 1 cup milk
1/2 teaspoon salt 1 Tablespoon sugar
1 teaspoon baking powder 1 1/2 cups flour

Separate eggs and beat egg whites until stiff and dry. In a different bowl, mix together milk, egg yolks, salt, sugar, baking powder and flour. Fold the egg whites into the egg yolk mixture. Cook in an aeblskiver pan that has been heated over medium heat that has been touched with butter in each cup (you don't want the pan too hot or the centers won't get cooked through). I turn the aebleskivers with a bamboo skewers for two reasons - I don't scratch my pan and I can check to see if the puffs are cooked through before taking off the heat. Cook until golden brown and cooked through.

Serve with a choice of whipped cream, fruit jams and jellies, maple syrup and cinnamon sugar. Everyone has their own choice that is their favorite combination.

This has been breakfast for Christmas and New Years Day for generations in the Brugger family. (It is also a special occasion breakfast throughout the year!)
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Bisquick Aebleskivers
5 eggs
2 cups Bisquick baking mix
3/4 cup milk
Separate eggs and beat egg whites until stiff. In separate bowl mix egg yolk, Bisquick and milk. Fold in egg whites. Cook in the Aebleskiver pan and serve as above.
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A couple of years ago I served these vegetables at a friends house. By the time Clyde and I left - there was nothing to take home. We had all just nibbled at these vegetables all day. I have since found out that roasting vegetables makes them sugary sweet and delicious - but this is the recipe that got me started.

Jewel Roasted Vegetables
4 medium Beets
3 Tablespoon olive oil divided
1 1/2 pounds carrots
1 1/2 pounds Brussels Sprouts
1/2 teaspoon salt
Freshly ground black pepper

Preheat the oven to 375 degrees.

Put the beet in a small baking dish and rub them with 1 Tablespoon of the olive oil. Cover the dish with foil and put them in the oven for 30 minutes. (I just put them in a foil package - that way my dish doesn't get stained for the next 3 months).

In the meantime, peel and cut the carrots into 1-inch pieces (or buy baby carrots), trim the Brussels Sprouts and halve them lengthwise. Put the carrots, Brussels Sprouts (and if desired several whole garlic cloves) onto a large baking dish and toss with the remaining 2 Tablespoons of olive oil. Sprinkle with salt and pepper.

After the beets have been cooking for 30 minutes, add the large pan of vegetables and continue cooking all of the vegetables for 1 hour more. Stir the large pan of vegetables once during the cooking. (Since I didn't add the garlic - I only cooked my vegetables in the large pan for 45 minutes. Brussels Sprouts become bitter when they are overcooked - which is why people don't like them. Beets have to be cooked completely to release all of their sugars.)

Remove the beets from the oven and transfer to a cutting board to cool. Wait until the beets are cool enough to handle. Peel them and the cut them into 1-inch pieces. (You might want to wear rubber gloves so hands aren't stained). Combine all vegetables and season with salt and pepper to taste. Serve in a pretty bowl. Makes 6 servings.

Notes: What I did was prepare the beets ahead of time. I gave this recipe to friend and she actually used some bottled beets that she had for this recipe - just adding them to the rest of her vegetables the last 15 minutes of cooking. Her family loved it. This is a pretty dish and the roasted flavors are incredible. Since then I have started roasting all of my vegetables.
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Roasting Vegetables
Take a pound of fresh green beans or fresh asparagus and clean them. Break the ends off of the asparagus and clean for any strings in the green beans. Set your oven at 400 degrees. Sprinkle about 1-2 Tablespoons olive oil over the vegetables and place on a cookie sheet or large baking pan. Place in the oven for 20-30 minutes. At the end of baking - salt and pepper to taste and serve.

I promise you that once you fix the vegetables this way you will not want them any other way again. This is the only way Pam and I eat asparagus any more and we have always like the vegetable. I am surprised at people that claim they don't like vegetables - at how they eat these. That is what happened with my Jewel Roasted Vegetables. Todd, one of the men, told me he hated cooked vegetables, and yet he was the one that licked the platter clean. I know at Thanksgiving that oven space is at a premium. These vegetables are not hurt too much by being cooked ahead and then re-heated in the microwave. They are little softer but not mushy.

Things I am thankful for: Patient family members that let me try new recipes on them, as a young girl and a mother; Good friends; honesty; patience; quiet moments.

Tuesday Book Review

I am now finished with my China Bayles books until Susan Albert Wittig decides to write some new ones. No more escaping to the Texas Hill Country and basking in the hot Texas sun. I am really kind of bummed.

As far as reading anything else - I finished "The Guernsey Literary and Potato Peel Pie Society." I would not have bothered if I hadn't been reading it for book group. However several of those in book group loved the book - so don't take my word for it. I am so biased by a book of nothing but letters that apparently I just could not get past that. I even tried writing notes to try and make sense of it. I went back and read over my notes and they are even more nonsensical than the book! That is definitely not a book I will re-read.

I am now reading holiday books in hopes that I will get struck by the Christmas Spirit. For the first time in my life I could really care less about Christmas and for people that know me - that is not like me at all.

Things I am thankful for: We get to spend Thanksgiving with the Davis's; I live in such a great country; my head hurts less this afternoon than it did this morning; I have the ability to read.

Mulled Berry Cider {or Wassail to my daughters}

I was going to write this recipe up on Wednesday but Heather just called and needed it right now. Rather than doing it several times, I will post twice today and do other holiday recipes Wednesday.

I have had this recipe for so long that I am not quite sure where I got the recipe. It is a recipe that most people really enjoy. It is good at Christmastime but also good when you aren't feeling good - especially when you have a cold.

Mulled Berry Cider
8 whole pepper corns
6 whole allspice
6 whole cloves
2 cinnamon sticks, 3 inches long
4 quarts apple cider or apple juice (I have been using reduced sugar apple juice with excellent results)
2 quarts cranberry juice (I have been using reduced sugar cranberry juice with excellent results)

Tie spices together in cheesecloth or place them in a tea ball (except for the cinnamon sticks). Drop the bag/ball and the cinnamon sticks into a large pot (This has to be a pot that is almost 2 gallons. If you don't have a pot that big - cut the recipe in half. Works beautifully!). Pour the cider and cranberry juice into the pot and bring to a boil slowly. Reduce to a simmer. Keeping partially covered, simmer for 1 hour for best flavor. Enjoy. This will stay warm all day on low on the burner. What I do is once I have simmered it for the hour - I transfer it to my big crock-pot and keep that on warm. People can just go the crockpot and enjoy as they want for the rest of party.

I serve this during Advent and after caroling. It is festive with its red color and warming after being out in the cold without being too heavy. I have a friend that keeps 'cupfuls' in plastic bags that she drops into her favorite mug and warms in the microwave when she needs a warm drink. I never have been that ambitious or had the freezer space to do that - but it is a brilliant idea.

Monday's Heroine

My heroine today is a someone that I have watched grow up for the last 6 1/2 years - Leslie Sykes. She is an amazing young woman that is now in her Senior year at the University of Rhode Island. Clyde and I went to her Senior Recital on Saturday (she plays the flute) and she played so beautifully (she also looked beautiful, I might add). Leslie is one of these super shy people that is so capable but likes to be behind the scenes. To see her doing solos with her flute with such confidence was just so amazing and so brave on her part. She did such a wonderful job and really made our day (our week actually). When we applauded and gave her a standing ovation - she was back to Leslie, blushing as red as her dress and embarrassed that we would make a fuss. But if anyone deserved a fuss - Leslie did. Leslie teaches Primary in the Ward and the children love her. She has a strong testimony and is one of those Young Women that makes you proud to have in the Church. She has amazing parents and siblings but today is Leslie's day. Leslie - good luck and may the Lord's blessings continue to be with you.

Things I am thankful for: calendars; a co-teacher for Faith in God for Girls; that Carl is a good finder (and finds Carianne's cellphone); pain relievers and for loving family members.

Sad News

This afternoon - while visiting with Gary Sykes and her sweet husband, Bob - Helen Athay suddenly died. We are all in shock. She was in good spirits and seemed to be recovering so well from her surgery. Her death will truly leave a hole in our ward and in our lives.

Things I am thankful for: Knowing Helen Athay and being able to see her incredible example of a life well live and such a strong testimony; Seeing the beautiful and strong marriage of Bob and Helen Athay - it is something to truly aspire too; Willing hands that help; clear skies.

My Dad

Today is my very own personal father's - Archie Maynard Brugger's birthday. I am the luckiest person in the world because I had the best parents ever! I had the best growing up years because so much of it was spent as a military BRAT and in Germany. My parents made sure we understood the local cultures and people and for that I will always be grateful. They gave me a strong foundation in the Gospel of Jesus Christ. From the time I was a tiny girl I never wanted to be married anywhere else but in the Temple. Anywhere else was unacceptable. I now realize that if I had settled for less, our marriage would not have lasted because I would have rationalized an easy out. Because of sacred covenants made between my husband, me and my Heavenly Father - it somehow made it a much more important decision and one that I would never take lightly.

My father taught me that love of family was the most important thing we do on this earth. I always knew he loved me and would be there for me. Even as a hard-headed teenager - especially as as hard-headed teenager - I knew that my father loved me no matter what. This kept me from doing some pretty stupid things because I didn't want to shame him.

I am thankful for being the daugher of such great parents and having such a great life because of them.

Potato Dishes

Here are my mother's 'Sour Cream Potato Casserole' and two sweet potato dishes. The Sour Cream Potato Casserole was often served with ham dinners but always at holidays - especially at Christmas and Easter.

Sour Cream Potato Casserole

From the kitchen of Carolyn Brugger

Serves 10

1 16 ounce package frozen hash browns

1 can cream of chicken soup

1 cup milk

1 pint sour cream (low fat or non-fat work well in this recipe)

2 cups corn flake crumbs

2 Tablespoons butter

1. Toast the corn flake crumbs in the butter in a frying pan

2. Mix hash browns, cream of chicken soup (undiluted), milk, and sour cream, together - combining well.

3. Spread in a 9x13 baking dish that has been sprayed with non-stick cooking spray. Top with toasted corn flake crumbs.

4. Bake at 300 for an hour - until edges are bubbly and brown.

Notes: This recipe originally had 1 1/2 cups shredded cheese added to the hash brown mixture but we like it better without. I have also made it with cream of mushroom soup when it has

been the 'the morning of' and no stores are open and I realize that is all I have. No one has noticed.

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I know that not everyone likes Sweet Potatoes or Yams but I do. I don't think it is quite the holidays without them. Here are a couple of recipes that I use quite often that are really good.

Candied Yams

Serves 6

1 can Yams or Sweet Potatoes

1/4 cup butter

1/2 bag miniature marshmallows

1 cup brown sugar

Drain yams and discard the liquid. Cut the yams so they are all an even size. Spray baking dish with non-stick cooking spray. Arrange the yams in the cooking spray. Sprinkle liberally with the brown sugar. Dot with the butter. Sprinkle with the marshmallows. Bake for 30 minutes at 350 degrees for 30 minutes until marshmallows melt and liquid is bubbly.

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Here is another one I have used. It is very rich!

Candied Pecan Sweet Potato Casserole

Serves 10

1/2 firmly packed brown sugar, divided

2 Tablespoons orange juice

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice, divided

3 pounds sweet potatoes, peeled and cut into 1-inch pieces

4 Tablespoons butter, divided

1/4 cup flour

1/2 cup chopped pecans

2 cups miniature marshmallows

Preheat oven to 375 degrees. Mix 1/4 brown sugar, orange juice, vanilla and 1/2 teaspoon pumpkin pie spice in a large bowl. Add sweet potatoes and toss to coat. Transfer to a 9x13 baking dish that has been sprayed with non-stick cooking spray. Dot with 2 Tablespoons butter. Cover and bake 45 minutes or until potatoes are slightly tender. (A knife will not go through easily but can go through the potato.)

Meanwhile, mix flour, remaining brown sugar, and remaining pumpkins pie spice in a medium bowl. Cut in the remaining butter with fork until crumbly (or toss in a food processor until it forms a coarse crumb). Stir in the pecans and marshmallows.

Removed the casserole from the oven and stir gently to coat the potatoes in the syrup. Top with the marshmallow crumb topping. Bake, uncovered, 10 minutes more or until potatoes are tender and marshmallow topping is golden brown.

Notes: If you would like to, you can cook the sweet potatoes until they are completely cooked, then whip them with sour cream, put them back in the baking dish and top them with the marshmallow pecan topping. What are few 100 more calories at the holidays! But I have to say it is sure good!

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Things I am thankful for: people that answer my blogs and set me straight (even if I was just repeating what I had learned), the media that lets me stay close to my family, The Dittmar's - for the good example they are in my life.

Thursday Recipes

I hadn't realized how much we love salads and fresh fruits and vegetables until I started going through our salad traditions for the holidays. We always have had lots of fresh fruit and vegetables on the table from appetizers - where there were platters of fresh vegetables occasionally with some dips but always plenty of fresh vegetables to nibble on before the meal. The meal itself always had several salads with the sweet potatoes, white potatoes and at least 2 cooked vegetables. In other words if your couldn't find something you liked at a holiday meal - you had no imagination. Thanksgiving was always turkey and Christmas was often turkey and ham because Mom had so many people over. She would frequently have the ham dinner Christmas Eve and Christmas Day we would have a turkey dinner but it would quite often be a smoked turkey so we would make sandwiches and have a less formal day of it. My sister, Marianne now has a tradition of having a crock-pot of chili warming for Christmas Day. After a breakfast of Aebleskivers (our family tradition that needs a special pan with 7 pockets in it) she pretty much let the family graze for the rest of the day. Clyde and I have been on our own for the last 2 years. We were able to have Pam and Chris for one of them but Pam was so morning sick that to be honest we did very little because just the smell of food set her off. Today I am doing recipes of salads. The first one is one that we use pretty exclusively for holidays only, but the others are salads that we use all year long. We have been using Exotic Fruit Salad for holiday meals since I was a little girl. It was my Grandma - Sarah Tuttle's recipe.

Exotic Fruit Salad {From Sarah Tuttle's Recipe Files}
Serves 12
1 quart pears, drained and cut into small chunks
1 cup crushed pineapple, well drained
1/2 cup maraschino cherries, cut in half or quartered
1/2 pound miniature marshmallows (or you can use large marshmallows but they must be quartered.)
1 cup coconut shredded coconut
1/2 cup sour cream

Mix the pear chunks, cherries, marshmallows and pineapple with the coconut. Add the sour cream and mix well. Refrigerate for no less than 4 hours. (It is best when refrigerated overnight so the flavors blend).

Notes: Large Marshmallows that have been cut, taste better in this recipe than miniature marshmallows but miniature marshmallows save time. Refrigerate the marshmallows for easy cutting. My sister's family does not like coconut, so she eliminates it. I decorate the top of this salad by dipping the cut halves of marshmallows in colored sugar to make flowers. When you dip them in red and green sugar the marshmallows come out looking quite festive - like Poinsettias.
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Ambrosia Salad {From the Recipe Files of Sarah Tuttle}
1 can mandarin oranges, drained 1 medium apple, cut into chunks
2 medium bananas, sliced 1 cup orange juice
2 Tablespoons shredded coconut
Mix the fruit together and pour the juice over the fruit. Sprinkle with the coconut to garnish and serve. This does not keep well because of the bananas.
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Fresh Carrot and Raisin Salad
Serves 2
Mix together 1 cup grated carrots and 2 Tablespoons raisins and a dash of salt. Add just enough mayonnaise or Miracle Whip to moisten and mix well (a touch of sour cream is great in this). Refrigerate for an hour and serve. Refrigerate any leftovers but eat within 24 hours.
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My mother made a dressing that she put on fresh lettuce greens. I have never had a dressing like it. It is light and tastes so good on fresh lettuce from the garden. Apparently it is dressing that her grandmother made. It is our daughter's Heathers favorite.

Old Fashioned Dressing
3 Tablespoons heavy cream
1 Tablespoon vinegar
1 teaspoon sugar
salt and pepper to taste.
Shake together in a bottle and serve over fresh lettuce. {I like it over Boston lettuce. It is wonderful.}
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Fruit Like Grandma Makes
{I am not sure why the girls gave this such a long title but they all call this 'salad' by this name. The funny thing is that they called it this even when their grandma was alive.}

Basically the ingredients are to gather bottled and or fresh fruit of any combination and mix it all together in a big bowl with a little fruit juice over and serve it.
Suggestions:
Pineapple chunks - with juice
mandarin oranges - drained
melon chunks
banana slices
orange juice
maraschino cherries

In the winter it might be almost all canned fruits - with pineapple, mandarin oranges, grapefruit slices, pears chunks, bananas and orange juice. Dad loves exotic fruit juices, so frequently they went in, instead of orange juice. It is just a mix and match according your taste and pantry staples.
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I am thankful for a warm, dry place to live, my husband has a job, the holidays are coming and I get to spend them with family this year.

Samuel Langhorne Clemons and Harriet Beecher Stowe

Today Clyde and I took a little drive (2 hours) to Hartford, Connecticut and went with the express purpose of visiting the home of Samuel and Olivia Clemons. It was a wonderful and beautiful drive. We check out books on CD's when we go on trips and because we have been on the road so much lately we have started listening to the 'Percy Jackson' series of books for two reasons - #1 we enjoy them and #2 the movie comes out in February. Back to our trip.

Sunday, when we realized that Clyde had today off because of Veteran's Day, he looked up places to go and visit. We settled without too much problem on visiting the Hartford home of Mark Twain. As you walk in they hand you a quote sheet. Here are some of Mark Twain's more memorable quotes. Here are just a few. Those of you that know the movie "Finding Forester" will recognize the first one right off.

"Man is the only animal that blushes. Or needs to."

"A full belly is little worth where the mind is starved."

"Nothing so needs reforming as other people's habits."

"All good things arrive unto them that wait - and don't die in the meantime."

"The lack of money is the root of all evil."

"Travel is fatal to prejudice."

The house was in Olivia's name and it is a good thing because while they were in the house, Mark Twain (not Samuel Clemons) had to declare bankruptcy. They kept their money separate because she had her own money that she brought into the marriage. Because of this it was kept out of the bankruptcy proceedings. Their son died when he was not quite two and before they moved in this house. Two of their other daughter's died along with his wife within 4 years of each other at the turn of the 20th century. Only one daughter outlived him. Once his oldest daughter died and his wife had passed away, he could never go back to the Hartford house and went and lived in Reading, Connecticut.

Things we didn't know until today - that Harriet Beecher Stowe and her brother, Henry Ward Beecher, both were next door neighbors to the Clemons - so we went and took the tour of Harriet Beecher Stowe's house after we left the Clemons home.

For any of your that are sitting there puzzling over who Harriet Beecher Stowe is, she is the woman credited for two things. #1 She wrote Uncle Tom's Cabin and #2 many say she is the one that put things in motion that started the Civil War. She was an extremely influential woman in the 19th century. I thought she only wrote Uncle Tom's Cabin but found out today that she wrote over 30 books and with a friend started the magazine "The Atlantic Monthly" which is still in existence today. She also wrote short stories for "The New Yorker" magazine. She didn't just write fiction, but self-help books and she and her sister were instrumental in setting up kitchens in the 'magic triangle' that was taught when I was in Home Economics as the ideal kitchen set up. I don't know if that is still taught today but the idea is you should only be a few steps from the preparation area - to the sink - to the stove (now we add the refrigerator into the mix). She was an amazing artist as well, painting flowers and birds that were very realistic and beautiful. Of 7 children she had 3 outlive her 1 dying as a baby, The other 3 dying as young adults. She gives God credit for writing Uncle Tom's Cabin in every interview she ever gave. She said that without His inspiration the book would have never been written and the inspiration was there from start to finish. (In truth the last chapter was written first). All and all it was an informative and pleasant day.

Things I thankful for: fun places to visit so close to home, examples of great people, I still have to be thankful for the beautiful Indian Summer we are enjoying and great books on CD's.

Tuesday Book Revies

"Mum's the Word" by Kate Collins was not one of my most favorite books. In fact I should have quit reading it as soon as I realized it was making me so mad. The protagonist 'Abby' is labeled as a meddler and a busybody. Repeatedly through the book she was asked to back off and keep her nose out of other people's business and yet she just kept right on probing. I guess some people would admire her tenacity. She just made my angry. I don't like people that cannot listen. She was asked by the DA, the police, a former boss and family members to stay out of other people's business. Her family reminded her that every time she meddled there were disastrous results. She was sure this time would be different. The reason that I even read it in the first place was I ordered "Mum's the Word" by Dorothy Cannell and they sent me both books. I thought I wouldn't be out much by reading this one. I was out time and being irritated for a day. My opinion - don't waste your time. Fortunately it is library book so that is all I am out.

We are reading "The Guernsey Literary and Potato Peel Pie Society" for book group. I have not finished it yet but it too is not one of my favorite reads. I hate reading letters. I don't know why but I have to have some sort of story in between. I was afraid "The Wednesday Letters" was going to be letters and because of that I was hesitant to read it. If Heidi had not kept prompting me to open the book up -I would have never discovered that wonderful book. Maybe as I get further into this book I will discover some wonderful nugget - but so far it has eluded me.

I am sad to say that I am on my last 2 China Bayles mysteries. No more reading about the Texas Hill Country until Susan Albert Wittig writes a new book. I am also reading the latest Joanne Fluke - so I will have to wait for hers. I think I will start reading the 'Jaine Austen' books. I noticed that there were a bunch of new ones of hers and she is always good for a laugh.

Things I am thankful for (maybe) alarm clocks, warm showers, good breakfasts, Indian Summers!, holidays in the middle of the week.

Monday's Heroes

Clyde has some amazing relatives. Among the greatest are Anne and Neal Gaskin. (I thought I had a picture but I can't find one). They are the kindest and most giving people I have ever met in my life. If we even hint at the fact we are heading South - Anne is there to meet us. Anne never forgets our grandchildren's birthdays. She gives them the most amazing gifts, too. They have never met her but they have come to think of her as their Birthday Fairy. Other family that I have talked too love and admire this couple greatly. Older relatives have nothing but the highest respect for this couple and the rest of us wish we were more like them. So today I pick them for my heroes. I also pledge to be more like them - more compassionate and kind to all around me.

I would also like to do a quick update on Helen Athay. She did not have to have a hip replacement - just the bone set. She will be up and walking today but will probably be walking with a walker for many months. Bob Athay was given a key to the Woods home so he can just stay in Massachusetts and come and go as he pleases for as long as Helen is in the hospital. That way he won't have to travel all the way back to Rhode Island every day.

I am thankful for kind people, loving family, a mail system (with all of it's flaws), opportunities to serve and the ability to walk better every day.

More Recipes

I decided that I had better start writing recipes more than once a week if I was going to get all of the 'holiday' recipes on my blog before they were needed. The first one is one that I remember growing up. It was always made around the holidays by my Grandma Brugger - Myrl Brugger. I have to admit that even for all of the work that they take to make - these are one of my all time favorite cookies. If you can find 'juice' oranges instead of naval oranges it makes the cookies all the better but either one works fine. (I have only ever seen juice oranges in Texas).

Orange Cookies - from the kitchen of Carrie Myrl Brugger
Cookie:
1 1/2 cups sugar 4 cups flour
1 cup butter or shortening 1 teaspoon baking powder
3 eggs 1/2 teaspoon baking soda
1 cups sour cream (has to real - not low fat) 1/2 teaspoon salt
1 orange, pulverized, peel and all in the food processor or ground through a meat grinder.

Frosting:
1/4 cup butter Powdered sugar
3 Tablespoons orange juice 1 Tablespoon reserved orange pulp

Pulverize the orange and reserve 1 Tablespoon for the frosting. Heat oven to 350 degrees. Mix together the sugar, butter, eggs, sour cream and all the rest of the orange pulp. Cream until the mixture is smooth. Add the flour, baking powder, baking soda, and salt. Drop by rounded teaspoons full onto an ungreased cookie sheet. Bake at 350 degrees for 10-12 minutes or until the cookie is just set. Cool the cookies completely and frost.

Frosting: Mix together the butter, orange juice, orange pulp and enough powdered sugar to make the the frosting the desired consistency. (If you add to much powdered sugar, just add more juice. If it is too thin - add some more powdered sugar.) Frost the cooled cookies. Store the cookies between layers of waxed paper in a tightly covered container - in a cool dry place.
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This recipe was given to me by Anne Bailey (our daughters' Gr'Anne). I make it around the holidays - especially when we have guests for Advent.

Miniature Cheesecakes

1 pound cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla
2 eggs beaten
1 pound vanilla wafer cookies
1 can of your favorite berry pie filling (I have also used lemon pie filling with a maraschino cherry on top with good results)

Heat oven to 350 degrees. Combine the cream cheese, sugar, eggs and vanilla. Beat until light and smooth. Fill muffin tins with cupcake liners. Place a vanilla wafer in the bottom of each 'cup' (miniature tart pans also work well for this.) Fill each 'cup' 3/4 full with the cheesecake filling. Bake at 350 degrees for 15-20 minutes. Cool and serve with the pie filling on top. Makes about 2 1/2 dozen. Refrigerate any leftovers.

Note: What I do is serve the cheesecakes plain and put a variety of pie fillings on the table. I then let the guests choose their favorite topping. My favorite way to eat these is just plain. I have also used crushed graham crackers with sugar and butter (the basic graham cracker crust recipe) and sprinkled 1 Tablespoon in the bottom of the cupcake liner and pressed it in and bake the cups for 5 minutes. This is my emergency back up when I don't have Vanilla Wafers - and thought I did.
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Things I am thankful for: Ambulances, prompt medical care, Priesthood blessings, kind friends and sweet ward members. I guess I should explain. Last night in the Temple, Helen Athay caught her foot as she was walking and broke her hip. She was upstairs - for those of you that know the Boston Temple - just at the head of the stairs. Clyde was working the desk and let the EMT's in. The rest of us made sure that people stayed put so the EMT's only saw us in our white dresses and suits. She had surgery this morning. I haven't heard how she is doing but 'Elder Wood' is now 'President Wood' (President of the Boston Temple) and so he and Dixie took Bob to their home last night to stay. I am sure that he will be there for the duration. Those of you that know and love Brother and Sister Athay, may want to keep them in your prayers. I will keep you posted.

Recipe Day

It is getting close to Thanksgiving so I will be posting the recipes over the next few weeks that made our Thanksgiving and Christmas seem like the holidays. I will start with my Grandma Tuttle's Pumpkin Chiffon Pie filling recipe. This calls for uncooked egg whites. I buy the dry egg white packages at Michael's or the grocery story (used for frosting so that is where it usually is). If your eggs have no cracks and you actually wash the egg with soap and water and rinse them well, before using them - you should be safe - if you can't find dried egg whites. Omi always served these in individual pie shells that she molded on the backs of muffin tins. We loved just the filling covered in real whipped cream! I found Omi's recipe left in a book at Grandma's and I will include her notes. She somewhat cooked her egg whites. If you follow her notes you will be safer.

Pumpkin Chiffon Pie Filling

1 Tablespoon or 1 envelope unflavored gelatin 1/2 teaspoon ginger

1/4 cup cold water 1/2 teaspoon allspice

3 large egg yolks 3 large egg whites

1 1/3 cups canned or cooked pumpkin 1/4 teaspoon cream of tartar

1/4 cup milk 6 Tablespoons sugar

3/4 cup brown sugar 1-9 inch pie crust

1/2 teaspoon salt Whipping cream

Soften the gelatin in cold water. Combine the egg yolks, pumpkin, milk, brown sugar. salt and spices in a saucepan. Bring to a boil over low heat. Boil 1 minute, stirring constantly. Remove from heat. Stir in softened gelatin. Chill until partially set. Beat in the pumpkin mixture until smooth.

Add the cream of tartar to the egg whites. Beat the egg whites until stiff. Add the 6 Tablespoons of sugar, one Tablespoon at a time. Add the pumpkin mixture. Carefully fold into the pumpkin mixture. Pile into the baked shell. Chill until set - about 2 hours. Garnish with real whipped cream.

Notes: Here are Omi's adjustments: She used only 1 1/4 cups pumpkin and upped the milk to 1/2 cup. Then she add 1 teaspoon each of salt, ginger, cinnamon and nutmeg. She said we like this combination better. Here are her exact notes: "Cook first ingredients in double boiler until thick. Add softened gelatin to thickened filling and stir well. Beat the egg whites until stiff and add 1/2 cup sugar gradually to the mixture until the eggs are fluffy and dry. Fold the egg whites into the hot pumpkin mixture. Pour into a large bowl and keep refrigerated until serving. This will fill 6 individual pie shells or one large shell. Top the pies with whipped cream. Many of my grandchildren like this as a pudding."

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Here is recipe that I started making at Christmas time in North Carolina. They don't last long and I only make one batch because they are so calorie laden.

Miniature Pecan Tarts

Tart Shell

3 ounces cream cheese, softened

1 cup flour

1 stick butter

1/8 teaspoon salt

Filling

3/4 cup brown sugar

1/2 teaspoon salt

1 egg

1/2 teaspoon vanilla

1 Tablespoon butter, room temperature

2/3 cup pecans, finely chopped

Tart shells: Mix the cream cheese, butter, flour and salt into a ball, blending well (food processor works great for this). Shape into a roll and chill overnight. Cut into 24 pieces. Roll each into a ball. Press ball into a small muffin tin or tart pans. (I spray the pans with non-stick cooking spray because sometimes the filling oozes down the sides and it makes for easier release).

Filling: Combine the sugar, vanilla, butter, egg and salt. Fill each tart shell half full. Fill the shells 3/4 full with pecans. Bake at 350 degrees for 25 minutes. Serve warm or store in a tightly covered container in very cool dry place or in the refrigerator.

Things I am thankful for: promptings of the Spirit, Standard time instead of Daylight Savings Time!, light in the mornings, holidays, anticipating visits with my family.

Tuesday Book Review

I am really going to have to start doing this blog and saving it as I finish my books. There were a couple of books that I wanted to post about and now I can't remember what they were. I have since returned them to the library - so out of sight, out of mind!

I read Shannon Hales "The Actor and the Housewife" finally. I have been on a waiting list for it since August! Now I wondering what the big deal was. To be honest, she needs to stick to her fairy tale genre. I like "Austenland" but it is not one my favorite books. I doubt I will ever read it again. I know for a fact I will never read "The Actor and the Housewife" again. I just couldn't get engaged in it. I kept waiting to get swept away with it or at least get caught up in the storyline. I never did. Why did I even bother to finish it? Because I kept waiting for it to go somewhere. In other words I couldn't believe that I could be that disappointed in a book. This is my point of view. Someone else might think this is their favorite book ever. I don't want to discourage someone from reading the book simply because I was not enamored with it. We all have different tastes. As I was talking with a good friend the other day, I discovered one of my favorite books was a book she found so dull, she couldn't even finish it. That is why there are so many books out there. There is a favorite or multitudes of favorites for each of us.

I am caught up on the 'Quilter's' series and the Meg Langslow series of books. Now I have to wait for the next ones. I am just about caught up on all of Joanne Fluke's books too. I have just a few more in the China Bayles series but fortunately Susan Wittig Albert has written a whole other series of books with her husband - so I will try those as soon as I finish the China Bayles books. I am also into the Dorothy Cannell books and still reading Carolyn Hart's books and picking up new author's from her books. So as long as I enjoy reading there is plenty out there. I am also reading - when I am in a waiting room, etc., the Anne of Green Gables Series and that has been fun.

I am thankful for doctors, lab work, diet (when I follow it), new converts and investigators.

Monday's Heroes

I am really having a hard time picking my heroes today because I have so many. I will go with the most recent events and then use the others for future blogs.



This last Saturday we had our Trunk or Treat/Chili-Cook-off at Church. We don't have an Activities Committee right now because our membership is so low that we are lucky to keep the auxiliaries manned. So everyone just kind of chipped in and helped. The YM/YW started off the event by playing games with the children while the adults cleared the parking lot and set up for Trick or Treating. The little ones loved it! A couple of this kids told me that was their favorite part. During this time several other adults set up the tables for the dinner and put up the chairs so that the families would be able to corral their gatherings better at a table.



Trunk or Treat is always fun. I had to monitor some of the more aggressive ones. I think they forget that they have been by two and three times because they just get caught up with the idea of filling their containers. We never give out candy. When we were in Ephraim we gave Halloween pencils but here we can't find anything like that so we have started giving out 'lite sticks'. We usually buy the good quality ones that are a little more expensive so we buy just enough for each child in the Primary with a few extras for their friends. We did have quite a few leftover this year. Colds and flu really put a dent in the activity. (There is a joke going around the ward that by the time the vaccine is available everyone will have had the Swine Flu and we won't need it anymore!).



The Relief Society took care of organizing the Chili Cook-off. They got the judges, put the food out and made sure that things went off without a hitch. Then when the activity was all over - everyone pitched in and cleaned up! So my heroes and heroines today are the members and friends of the Newport Ward. Thank you for making the Ward Activity a success but more importantly, thank you for being the kind, warm hearted people you are and prove to be over and over again.



Things I thankful for: the beautiful Autumn colors, kindnesses given without a thought, grocery stores, hugs from children and wonderful friendships.