Blum’s Coffee Toffee Pie

Blum’s coffee toffee pie

The following is the colorful story of the arrival of Blum’s coffee toffee pie in my family’s history; more over, it marks the beginning of the hand of Providence saving me for my work as a food historian.

Without any doubt, our lives have purpose, for we are created to fulfill specific works that only we are equipped to do.  My calling, as a writer of food history, has taken shape over my entire life.  Many times death has tried to steal this precious gift from me; my mother’s prayers, however, have covered me with the required protection, for without prayer God’s hands are tied.

My first monumental memory of our Father’s intervention was in 1967, when I incurred a near fatal concussion from a car accident.  Mom’s simple faith brought me back from what spelled destruction: I was neither dead nor a vegetable, as doctors were declaring.  Though I didn’t yet know Jesus personally in 1967, Mom’s steadfast heart acted as my shield and miracles occurred.

The preservation of my life was the first wonder, but another ensued.  Due to the concussion, the part of my brain that controlled my oblique eye muscle was severely damaged, resulting in intense double vision.  At that time, there were only three doctors in the U.S. that could perform the needed operation, then with only a 50% chance of any correction.  Thus in the spring of 1968, we were off to San Francisco, where Dr. Paul at University Hospital perfected my sight completely!  As always, Mom’s prayer life brought rich dividends.

This surgeon took my eye out of my head to shorten the errant muscle, so I saw this lively city with only half my vision, as a patch covered the deep blood-red of that where his skillful hands had been.

As we walked these lively streets, we witnessed our nation’s struggle to discover love through the hippie movement.  Every day we nurtured our hungry souls at the beloved Blum’s; this confectionery, bakery, and restaurant began charming San Francisco in the 1950’s; it closed in the 70’s.  There we devotedly indulged in its famous coffee toffee pie; my strong mother bravely asked for the recipe, which they gave her.  (They must have given it to many others as well, for numerous variations are now available on-line.)

Through its development, by my family over the decades, this recipe has emerged in ways that are outstanding, making its preparation simply foolproof.  Among many improvements, we freeze this pie for long-term use, preferring it only partially thawed, which gives it an ice cream-like texture.  Numerous other tips make my summer dessert a pure joy, to be made with ease.

Celebrate, with me, God’s good and entire provision in our lives; receive this outstanding historical receipt!

Blum’s coffee toffee pie

Blum’s Coffee Toffee Pie  Yields: 1 pie.  Total prep time: 1 1/4 hr, plus 2 1/4 hr for cooling/  active prep time: 1 hr/  baking time: 15 min.

Note: this is best kept in the freezer for long-term use, cutting off pieces as needed; serve partially thawed for a favored ice cream-like texture.

1 cup flour  (May choose to grind 1/3 cup organic, hard red spring wheat berries and 1/3 cup organic, soft winter white wheat berries to make a total of 1 cup of fresh ground flour.)

1/2 tsp salt  (Real Salt is important for optimum health; available in health section at local supermarket.)

3/4 cup butter, softened

1/4 cup brown sugar, packed down  (Organic is best; available sometimes at Costco and always at Trader Joe’s.)

3/4 cup walnuts, chopped

2 ounces Baker’s unsweetened chocolate, plus extra for garnish

1 tbsp water

1 tsp vanilla extract

3/4 cup cane sugar  (Organic is ideal, best buy is at Costco, also available in a smaller quantity at Trader’s.)

2 extra-large eggs, at room temperature  (If sensitive to coddled eggs, may use pasteurized eggs for extra safety, which are available at some grocery stores.)

8 tsp instant coffee

2 cups heavy whipping cream

1/2 cup powdered sugar  (High quality organic is available at Trader’s.)

  1. grating of chocolate

    If grinding fresh flour, do so now.

  2. Preheat oven to 375 degrees.
  3. Combine flour and salt; blend in a scant 1/4 cup butter well with a fork until mealy in texture.
  4. Mix in brown sugar, walnuts, and 1 ounce chocolate, grated with a sharp knife (see photo); add water and vanilla; blend well.
  5. Butter a pie plate generously; press pie dough in well-greased pan firmly with fingers. Bake for 15 minutes, or until light brown; begin cooling on a rack, for about 10 minutes, finish cooling in freezer.
  6. While crust is cooling, melt 1 ounce of chocolate over medium/low heat, watching carefully as not to burn. Set aside and cool.
  7. When chocolate is room temperature, beat 1/2 cup butter in a large bowl with an electric mixer until creamy.  Gradually add 3/4 cup cane sugar, beating well with each addition.
  8. Add 1 egg; mix on medium speed for 5 minutes.  (The following makes this preparation foolproof.  It is so important to have ingredients at room temperature; if your kitchen is either really hot or cold, this mixture may curdle.  You can easily correct this: if it curdles or breaks because it is too hot, make the addition of the second egg a cold one, directly out of the refrigerator, to bring the filling back to its full volume.  If the butter/sugar/egg combination is too cold and curdles, warm the chocolate a little and mix this in before adding the second egg; then, follow the directions for beating.  Ideally this should be like fluffy whipped butter or soft whipped cream, providing ingredients are room temperature, in a moderate kitchen.  In this way, you will never fail with this recipe!)
  9. assembling of pie

    Blend in cooled chocolate and 2 tsp of coffee.

  10. Add second egg and beat for 5 minutes more.
  11. Place filling in cold pie crust; freeze for 2 hours.  Meantime place a large bowl and beaters in freezer as well (the whipping of cream is greatly facilitated when these are ice-cold).
  12. When pie is frozen, beat cream until it starts to thicken; add powdered sugar and 2 tbsp coffee; continue beating until stiff.  Cover pie with whipped cream and garnish with chocolate curls.
  13. Return to freezer.  When frozen, cover well with plastic wrap.  Cut pieces as needed; serve partially thawed for optimum pleasure.

Creative Caesar Salads

creative Caesar salad topped with serungdeng kacang

When I was growing up, we lived in the small resort town of East Glacier Park, Montana, which is the east entrance to Glacier National Park; there were only 250 residents at the foot of these glorious Rocky Mountains.  Because of our town’s minuscule size, it was necessary to travel to larger cities to take care of our major shopping needs, such as school clothes every late summer.  Usually we traveled within our State, 150 miles east to Great Falls; on special occasions, we ventured as far away as Spokane, Washington.  I can still feel the thrill as we prepared, in the early morning dark, to leave on these revered journeys.

During the extra special trips to Spokane, the Ridpath Hotel captivated me; we ate many dinners in its plush dining room, always partaking in their Caesar salad, which came with the pomp and flair of table-side service.  My young heart was even then preparing for my career in food history, for I was fascinated by the coddling of the egg, with the torch used for that purpose; in like manner, I rhapsodized over the delight of the powerful garlic on my tender tongue.

To this day I love Caesar salad; I share a recipe here that lives up to this enduring mental monument.  Be prepared to enjoy.

There are several accounts of how this famous dish began.  After much research, I chose to attribute its origin to the Italian chef Caesar Cardini (1896-1956), who created this American classic at his well-known restaurant in Tijuana, Mexico, when in 1924 he was serving an unusual number of Californian visitors, escaping there for the Fourth of July weekend during prohibition.  This original production was served table side, without anchovies, and included whole lettuce leaves, which were eaten by the stems, using one’s fingers.

Caesar salad enhanced with beans

There are numerous opposing views on the safety of coddled eggs.  Some profess that they are not a threat: it is adequate to place the eggs in rapidly boiling water, remove the pan from the heat, and then allow the eggs to cook for 60 seconds; indeed, this technique provides the best taste.  Others propound that holding eggs at 140 degrees F (60 degrees C) for five minutes kills potential contaminants, such as salmonella; this can also be achieved instantly by heating them to 160 degrees F (71 degrees C).  Still others declare that uncooked and under-cooked eggs are not safe at all; they rigidly promote the use of either hard-boiled or pasteurized eggs; the latter are available in some grocery stores.  Note: it is important to use caution in highly susceptible populations, such as small children, pregnant women, the elderly, and those with health problems.

Here I cover this dilemma with two good solutions: my favorite version of this dressing is made with coddled eggs, which have been cooked for 60 seconds; nonetheless, for times when extra special care is needed, I provide a method of heating the prepared dressing to 160 degrees; this last procedure, however, thickens our treasured concoction quite a lot.  With both of these two options, the powerful recollected taste from my youth is maintained, which is heightened even further with strong combinations of foods in my creative Caesar salads.

References:

https://whatscookingamerica.net/CaesarSalad.htm

www.reluctantgourmet.com/caesar-salad/

www.foodandwine.com/fwx/food/we-can-thank-tijuana-and-prohibition-caesar-salad

www.ochef.com/447.htm

https://en.wikipedia.org/wiki/coddled_egg

www.safeeggs.com/blog/will-the-real-safe-caesar-salad-recipe-please-stand-up/

finished Caesar dressing

Caesar Salad Dressing  Yields: about 1 1/2 cups.  Total prep time: 30 min.  If cooking the dressing, total prep time is 45 min.

3 fresh, free-range eggs, at room temperature  (Place in warm water for 10-15 minutes.)

2 tbsp fresh garlic

1 tbsp cider vinegar  (Raw is best; available inexpensively at Trader Joe’s.)

1 scant tbsp Dijon mustard  (Aioli Garlic Mustard from Trader’s is also excellent.)

2 small lemons, juiced

3 dashes of Tabasco

3 dashes of Worcestershire

1/4 cup grated Parmesan cheese

1 anchovy, optional

3/4 tsp salt, or to taste  (Real Salt is important for health; available in natural foods section at local supermarket.)

1/2 tsp freshly ground pepper, or to taste

3/4 cup olive oil  (Personally I prefer a light olive oil for flavor; Bel’Olio from Costco is great.)

  1. Use room temperature eggs, by placing them in warm water for 10-15 minutes.  For health reasons, it is important that they are washed, free-range, and fresh.  (I feel comfortable with coddled eggs; these make the best dressing, but if you are sensitive to them, or storing this dressing for more than 4-5 days, take the extra precaution of cooking it as described in step 6-better yet use pasteurized eggs, which are available in some grocery stores.)
  2. coddling eggs

    For coddled eggs, bring a small pan of water to a boil over high heat; prepare an ice bath, using a bowl of cold water with ice cubes.  Place eggs in rapidly boiling water; quickly remove from heat; let them sit for 60 seconds; then, immediately transfer to the ice bath, to the stop cooking process.  Crack them on side of bowl, scooping coddled egg out of shell with a spoon, set aside (see photo).

  3. Meanwhile mince 2 tablespoons of garlic: easily do so by filling a coffee measure, which is 2 tablespoons, with peeled garlic cloves, cut in small pieces, until it is full; then, chop this in a food processor by repeatedly pressing pulse button; set aside.  (TO MAKE DRESSING BY HAND: chop the garlic with a sharp knife; mix all ingredients, except the oil, in a medium/small bowl; then, beat in the oil SLOWLY, to emulsify the dressing.  May also make this in a VitaMix or blender.)
  4. Juice the lemons, set aside.
  5. Add all ingredients, except the oil, to the garlic in the processor.  Turn on machine and blend; place oil in the feeder, which is located on the top (see this feeder in above photo of finished product); thus, oil will drip in slowly for an emulsified dressing.  Adjust seasonings.  This will keep in the refrigerator for 4-5 days; for longer storage, go to the next step.  Serve on the creative salads given lastly.
  6. For cooked dressing, prepare an ice bath, using a large bowl with a smaller one inserted in center (see photo).  Prepare Caesar dressing as described in steps 2-

    cooked dressing cooling in ice bath

    5; transfer this mixture to a small, heavy-bottomed saucepan; cook dressing over low heat, stirring constantly, until this egg mixture reaches 160 degrees F (71 degrees C); immediately place in the ice bath to cool, adding more ice as needed.  Note: the dressing will thicken as it cooks. Serve on salads described below.

  7. I like to be creative with my Caesar salads; here are two suggestions for using foods that highly complement this excellent dressing.  First: mix greens, sweet onion, avocado, Parmesan cheese, and homemade croutons (2016/08/15); then, top this with serungdeng kacang, which is crispy coconut chips and peanuts sautéed with a garlic/onion puree (2017/01/09).  Second: mix greens, Parmesan cheese, homemade croutons, and beans; legumes really accentuate the flavor of this dressing!  Enjoy.

1970’s Whole Wheat Banana Bread

cooling bread in pan for 5 minutes

I became a vegetarian during college in the early 1970’s.  When I moved to Tokyo six years later, I gave up this proclaimed role, because of my need to be open to all foods proffered by my Japanese hosts.

While abstaining from meat and fish, I searched for healthy alternatives in an array of natural food cook books.  There I found treasured recipes which I still use today; one was for this powerfully good, whole wheat banana bread.

Bananas have a long history.  Alexander the Great discovered them growing in the Indus Valley in 327 B.C.; they had been cultivated, however, in India since 2000 B.C.  Documentation dated in the 7th century shows that China was using them in abundance also.1

Portuguese explorers reported this same fruit in western Africa in 1482, where it probably had been grown for a long time; these Europeans adopted its local name Musa sapientum, which was originally given this fruit by Alexander the Great.  In 1496, Spanish conquerors found an intense cultivation of bananas in Tenerife in the Canary Islands.2

Nevertheless, the United States didn’t experience this tropical fruit until 1804, and then only in a limited way for the next 50 years; this delectable was imported infrequently, in such relatively small quantities as 300 stems, by sailing ships coming from the Caribbean or Central American ports.3

In 1830, during this early inactive period, Capt. John Pearsall brought the first full cargo of bananas, 1500 stems, to New York.  This man later became a N.Y. commission agent, specializing in the import of this prized fruit.  In the mid-nineteenth century, he went bankrupt when his shipment of 3,000 stems arrived too ripe to sell; big money was tied up in each of these loads, for then a “finger” sold at the exorbitant price of 25 cents wholesale.4   This was at a time when factory workers, consisting of women and children, were making between 25-50 cents per day.5

More and more cargoes from Honduras and Costa Rica were reaching New Orleans, New York, and Boston during the two decades before 1870, the year when large-scale banana traffic really began.  As the 70’s opened, the now more abundant bananas were sold, foil-wrapped, at a fair in Philadelphia for 10 cents a stem; it was the first time many of these fair goers had ever indulged in this delight.6

By 1885, 10,000 stem cargoes were being shipped from Jamaica in 10 to 12 days. Next, just prior to the turn of the century, this exotic fruit spread to inland America by rail express.7

Now, however, bananas are common and cheap; every American has experienced them, along with their familiar sweetbread.  This 45-year-old banana bread recipe is one of the best among thousands.  Here I have included grams, as someone recently requested that most accurate of measurements for my baking receipts; measuring in grams insures foolproof baking.   Nevertheless I can’t express how easy and certain this preparation is, even with cup measurements, for I could make it with my eyes closed.  Receive!

  1. James Trager, The Food Chronology (New York: Henry Holt and Company, Inc., 1995), pp. 18, 9, 41.
  2. Ibid., pp. 78, 18, 81.
  3. Ibid., p. 196.
  4. Ibid., pp. 217, 234.
  5. Stanley Lebergott, Chapter: Wage Trends, 1800-1900, The Conference on Research in Income and Wealth, The Trends in American Economy in the Nineteenth Century (Princeton, New Jersey: Princeton University Press, 1960), pp. 449-500.
  6. James Trager, The Food Chronology (New York: Henry Holt and Company, Inc., 1995), pp. 283, 301.
  7. Ibid., pp. 320, 360.

wheat grinding attachment on a kitchen aid

Whole Wheat Banana Bread  Yields 1 loaf.  Total prep time: 1 hr & 25 min/  active prep time: 25 min/  baking time: 1 hr.

1 cup (136 grams) whole wheat flour  (Bob’s Red Mill is high quality.)

1/2 cup (64 grams) unbleached white flour  (May grind 1 cup organic, hard red spring wheat berries to make total 1 1/2 cups-204 grams-flour.)

1/4 cup (60 grams) cream* or milk, soured with juice from lemon ball

1/2 cup (113 grams) butter, softened

3/4 cup (165 grams) brown sugar, packed  (Organic brown sugar is preferable, which is available at Trader Joe’s, or may substitute a healthier 3/4 cup-95 grams-coconut sugar.)

1 large egg (51 grams)

1 tsp (7 grams) baking soda

3/4 tsp (4.26 grams) salt  (Real Salt is important for optimum health; available in health section of local supermarket.)

2 large or 3 small ripe bananas (375 grams), 1 1/4 cup  (May ripen these overnight by gently, but firmly, squeezing the whole banana, until meat is mushy under the skin; let sit at least 8 hours.)

1 tsp (4.2 grams) vanilla

1/2 cup (62 grams) nuts, optional

Spray oil  (Pam coconut spray is best; our local Winco brand, however, makes this preferred spray for less than half the expense.)

Flour for dusting sprayed pan

  1. If using fresh ground flour, begin grinding 1 cup hard red spring wheat berries now (this berry makes a dense nutritious bread, which is extremely high in protein-one serving has the protein of an egg or 7 grams), see photo.
  2. Measure cream* or milk in a medium/large bowl; squeeze several squirts of lemon juice from a ball over surface; let sit until soured, about 10 minutes.
  3. Beat butter in a large bowl until light and fluffy; mix in sugar thoroughly; add egg, beating extra well; set aside.
  4. In a medium/ large bowl, mix together flour, baking soda, and salt; set aside.
  5. When cream/milk is soured (cream will appear curdled more than milk), add bananas to bowl and mash well with a fork; blend in vanilla; set aside.
  6. Add alternately flour and banana mixtures to butter mixture.  When all is incorporated, mix in optional nuts.  Beat well.
  7. Spray a 9 x 5, or 8 x 4, inch loaf pan; lightly dust with flour; pour batter in prepared pan.  (This bread will be denser when made in the smaller pan.)
  8. Bake for 55-60 minutes, or until bread responds, bounces back, when pressed with finger.  May also test with a toothpick; it is done when toothpick comes out, of soft area in crust, clean.  Do not over bake.
  9. Cool in pan for 5 minutes; then, remove and finish cooling on rack; see top photo.  Keeps well in refrigerator, wrapped in paper towel, and sealed in gallon size storage bag.
  10. This is a staple in my home!

Curried Chicken/Cheese Ball

curry/chicken/cheese ball

curried chicken/cheese ball

My mother’s best friend, in our small Rocky Mountain village, became my treasured ally. She and her husband moved to East Glacier Park, when he retired as a screenplay writer.  Talbot Jennings was so famous that a prominent New York City television station featured his movies, such as The King and I, for a whole week, before he died.

This illustrious couple traveled the world during the production of these films; thus, Betsy schooled me in her prodigious cosmopolitan ways.  I thoroughly enjoyed sitting under her tutelage, as she prepared me for the lions at Trafalgar Square and exceeding more, prior to my moving to London.  I believe she was even more excited than I, about my valiant relocation to Tokyo half a decade later.

The voluminous New York Times brought the vast outside world to Betsy every weekend.  She was forever clipping articles to prepare me for my numerous sojourns.

With this same spirit, starting in 1982, she helped me to grow as a historical caterer.  My creative mentor was always sending me gifts, which she ordered from the New York Times.  Ingenious gadgets were among a wide array of superlative food items.  Many of these imaginative tools still grace my kitchen today.

While I was doing my early work in Billings, Montana, I journeyed to my hometown each year, where I catered multiple theme dinners per visit. The eight-hour drive across the wide expanse of the Big Sky Country thrilled my tender soul. How I delighted in approaching the backdrop of my beloved mountains, as I gazed across those colossal open prairies.

Once there, I spent many hours drinking in wisdom at Betsy’s feet.  During one of these relished trips, she offered this  delectable cheese ball to me.  I was enamored with it then and still am today.  Then it was a frequent hors d’oeuvre at my gala catered events;  today it is still my constant contribution to every holiday meal, at which I am a guest.

May you make this blessed appetizer a family tradition as well!

Curried Chicken/Cheese Ball  Yields: 2 ½ cups.  Total prep time: 1 hr/ active prep time: 30 minutes/ inactive prep time: 30 min.  Note: you may make this a day ahead.

8 oz cream cheese, softened

1 cup raw whole almonds, chopped in a food processor  (May use slivered almonds and chop with a sharp knife.)

½ cup unsweetened coconut, finely grated  (Available in bulk, at Winco and other stores.)

2 tbsp mayonnaise  (Best Foods excels all other mayonnaise.)

2-3 tbsp Major Grey’s Mango Chutney  (Choose 3 tbsp if you want a full-bodied sweetness.)

1 tbsp curry powder, or to taste

½ tsp salt  (Real Salt is important; available in health section of local supermarket.)

1 chicken breast or 4 frozen tenderloins  (Natural chicken is best; Trader Joe’s works well for quality and cost.)

1-9 oz box Original Wheat Thins

  1. If you are using frozen tenderloins, thaw in cool water.  Cook chicken in salted boiling water. When center is just faintly pink, after inserting a knife, remove chicken from water and cool in refrigerator.
  2. Chop almonds in a food processor, by repeatedly pressing the pulse button. Pulse until nuts are in small chunks.  Some finely ground almond “dust” will be present; you will use this as well.  There will also be some big chunks; cut them, by hand, with a sharp knife.  Set aside.
  3. Mix all the above ingredients except the chicken.  Note: it works best to insert a regular teaspoon in the narrow jar of Major Grey’s Mango Chutney, when measuring it.  Be sure to use well-rounded teaspoons, as each approximates a tablespoon, for which the recipe calls.
  4. Leave this cream cheese mixture out at room temperature, while waiting for the chicken to cool.  When meat is cool, cut it into small pieces. Mix chicken into cream cheese gently, as not to shred it.
  5. Criss-cross two large pieces of plastic wrap.  Place chicken ball in the center of wrap.  Surround ball with this plastic covering.  Refrigerate on a small plate.
  6. Soften ball at room temperature for two hours before serving, to facilitate the spreading.
  7. Surround with crackers on a decorative serving plate.
  8. This is a winner!

1950’s Pear Pie

Fresh pear pie

Fresh pear pie

My mother gave her children the choice of birthday cakes.  I was hard put to choose between banana cake (recipe in 2016/08/08 post) and fresh pear pie.  My soul still thrills with the beautiful taste of baked pears, rich crumb topping, and the best of pie crusts.

I am so health conscious; thus I have experimented with using sugar alternatives here.  Coconut sugar or sucanat (evaporated cane juice) can not compete with cane sugar in this receipt. Only sugar insures the right texture and flavor in pear pie.

Sugar has been around for the longest time.  China grew cane sugar for many years prior to its first written reference in 325 B.C.; Alexander the Great’s admiral Nearchus wrote of reeds in India that produce “honey” without any bees.

The word sugar began to appear in Indian literature around 300 B.C.:  The Sanskrit word sarkara, meaning gravel or pebble, became the Arabic sukhar, which finally came to be sugar.

The use of Indian sugarcane spread.  It was planted at this time in the moist terrains of the Middle East.  The Arabs then introduced this food to Egypt in 710 A.D.;  Knights of the First Crusade next planted sugar in the Holy Land nearly four centuries later. Knights from the Second Crusade brought this unknown delectable back home to Europe in 1148 A.D., where it became prized over honey.  The use of sugar grew after this.  Thus it became a main stable throughout much of the world.

This popular provision indeed played an important part in the forming of our country.  The British Parliament enforced the Sugar Act of 1764, with the high tax on this sweet in all its colonies.  The New World produced a great amount of sugar; thus this law was a factor in the American Revolution, a little over a decade later.

I am indebted to James Trager  for this exciting history.  I derived it from his book The Food Chronology, 1995, Henry Holt Reference Books.

Wisdom and moderation are needed with this substance.  Today our nation consumes sugar in unhealthy amounts.  Personally I hold fast to the adage of Mary Poppin’s:  “A spoonful of sugar helps the medicine go down.”  My standard is to substitute more beneficial sweeteners wherever possible.  However, there are times when only cane sugar will do.   My precious pear pie is one of them!

Enjoy this carefree, mess-free recipe.

Pear pie, whipped cream, and freshly ground nutmeg

Pear pie, whipped cream, and freshly ground nutmeg

Pear Pie with Hot Water Pastry Crust

1 ¼ cup unbleached white flour (Bob’s Red Mill is best)

1 1/3  cup whole wheat pastry flour (save 1/3 cup for crumb topping) May grind 2/3 cup soft, white, winter wheat berries for 1 cup whole wheat pastry flour.

1 teaspoon salt (Real Salt is best, available in health section of local supermarket)

2/3 cup oil (grapeseed oil is best, available inexpensively at Trader Joe’s)

1/3 cup boiling water.

1 cup sugar (I prefer organic cane sugar; available in 2 lb packages at Trader’s, but more economical  in 10 lb bags at Costco)

1/3 cup butter, softened

5 large Bartlett pears, ripened (may use Anjou pears as well; but Bartlett is best, must be ripened)

1 cup heavy whipping cream

Freshly ground nutmeg

  1. Preheat oven to 450 degrees.
  2. Blend unbleached white flour, 1 cup of whole wheat pastry flour, and salt in a large bowl.
  3. Add oil and water. Mix lightly with a fork.
  4. Divide into two balls, one much larger than the other. (You will need to use 3/5’s of dough for this single crust for a 10 inch pie plate. May bake leftover 2/5’s of dough in strips with butter and cinnamon sugar.)  Cover balls with plastic wrap and place on hot stove to keep warm.
  5. Roll out the large ball of dough between two, 14-inch pieces of wax paper. Form a very large, “oblong” circle which reaches to the sides of the paper.
  6. Gently peel off the top piece of wax paper. Turn over, wax paper side up, and place rolled dough over a 10 inch pie plate. Very carefully peel off the second piece of wax paper.
  7. Patch any holes in crust by pressing dough together with fingers. Form rim of crust on edge of pie plate by pressing dough together gently.
  8. Mix remaining 1/3 cup of flour and sugar in same bowl in which you made the pie crust. Blend in butter with a fork, until mealy in texture.
  9. Sprinkle 1/3 of this mixture in bottom of unbaked pie shell.
  10. Fill crust with peeled pear halves. Fill in spaces with smaller pieces.
  11. Evenly spread remaining flour mixture on top of pears.
  12. Bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees and bake for 30 more minutes, or until crust is golden brown.
  13. Cool. Serve with whipped cream and freshly grated nutmeg. Mouthwatering!

1950’s Sweet and Sour Meatloaf

My siblings and I chose our meals for holidays and birthdays when we were young.  We always picked sweet and sour meatloaf.  How we loved it!

There was never a Christmas Eve that our home didn’t boast of its tantalizing smells.  They arose from the roasting of beef with its contrast of vinegar and brown sugar, mustard and tomato sauce.  The aroma was remarkable.

My memory of festivities back then was that of heightened anxiety for my troubled soul.  Celebrations  made me deeply aware of the void in my being; I suffered greatly from lifelong mental illness.

But no more!  The powerful word of God completely healed me.  It removed all wreckage from my mind and body, just as it promised to do.

I asked Jesus into my life on December 16, 1994.  But my healing didn’t begin to materialize with clarity until Mother’s Day of 2013.  This marked the start of my attendance at Abundant Life Family Church, where the word is taught in pure simplicity.

Prior to this, I spoke out my revivification every possible chance; I did everything in my power to effect my healing.  This included suddenly taking myself off medication. That misguided effort was a disaster, as it landed me in the psyche ward.

Indeed our good Father honored my heart, which was bent on his truth that promises wholeness.  Surely my life improved by small degrees as I pressed in with my passionate perseverance.  In actuality the stage was set for his complete blessing to come.  My declarations of health and thanksgiving for all the small advancements brought this forth.

However this gift potently began when the Spirit of God led me to my present church at the end of May, 2013.  I became a barnacle to the clear, unshackling truth taught here.  This unswerving reality cut away all pain.

The payoff has astounded me and those watching.  Revolution happened in my being; peaceful, lasting order emerged in my mind at ALFC. What’s more, I learned to take authority when anything tries to disrupt this harmony. Disturbances are stopped in their tracks.

I am indeed set free!  Now I thoroughly enjoy gala affairs.  Moreover everyday is a glorious party.  Heaven is here on earth.

You may access these helpful teachings at alfc.net.

My family still holds fast to our traditional repast of sweet and sour meatloaf.  It is ever-present on holidays and blesses us on my trips home.  I envision this mouth-watering dish when I think of family and food.  It’s an inseparable part of our clan.

It is extremely easy to prepare.  I guarantee you will be wowed by it.

1950's sweet and sour meatloaf

1950’s sweet and sour meatloaf

Sweet and Sour Meatloaf Yields: 4 servings.  Total prep time: 2 hr/ active prep time: 20 min/ cooking time: 1 hr & 50 min.  Note: You may double this for superb sandwiches from leftovers.)

4 medium russet (baker) potatoes, cleaned and wrapped in tin foil

1 egg, beaten

1/2 cup fresh bread crumbs

1 medium yellow onion, chopped

1 1/3 cup tomato sauce

1 lb ground beef  (Must be 15%/85% beef fat; natural is best.)

3/4 tsp salt and 1/4 tsp pepper  (Real Salt is best; available in health section of local supermarket.)

2 tbsp brown sugar, packed down in spoon  (Organic is best, available at Trader Joe’s.)

2 tbsp apple cider vinegar  (Raw is best; most economical at Trader’s.)

2 tbsp yellow mustard  (Frenchies’ or any other yellow mustard is fine.)

1 cup water

  1. Preheat oven to 350 degrees 2 hours before serving.
  2. Place potatoes in oven when hot.  Bake for nearly 2 hours.
  3. In a large bowl, mix egg, bread crumbs, onion, 1/3 cup tomato sauce, salt, and pepper.  Then thoroughly blend the hamburger into the sauce.  It works best to use your hand to do this.
  4. Form a loaf in a 9 1/2 x 7 1/2 x 3 inch Pyrex baking dish.  Use a 13 x 9 1/2 inch pan if doubling.  Make a deep indentation in the center of the loaf, so it looks like a boat.  This will hold the sauce in meatloaf, so basting isn’t necessary.
  5. Using the same bowl, mix the remaining tomato sauce, brown sugar, vinegar, mustard, and water.
  6. Pour the sauce over the meat and bake for 1 1/2 hours.
  7. Serve with unwrapped, split baked potatoes, which have lots of sauce poured over them.  SO GOOD!