EAT AT OUR HOUSE - August 27, 2008
Dorothy Eedy My tripping days seemed to have slowed down and although I hope not to a complete stop, I find it harder than ever to leave my home and especially my great bed. Actually, right here, in St. Marys, has just about everything I really enjoy, family here and the rest coming to visit me, friends and all the activity I need. It is either being lazy or just age making the comforts of home so easy to take and taking day trips to surrounding areas satisfies that desire of a little outside excitement and in the end the relief of returning home at night.
The one overnight stay this summer was a few days at a friend’s cottage and I loved every minute of the experience. The weather didn’t completely co-operate but was very interesting. Lake Huron churned and roared every day, and I found sitting, watching and listening to the enormous waves thunder continually against the shore very soothing. My hostess said she had never seen such huge turbulent waves continue for so long.
We were able to get in a visit to Bayfield, a long-standing favourite of mine. When our kids were small we rented a cottage in the area and even thought of buying. If you have a chance to visit this lovely village I can highly recommend “The Coffee Shop” on the right side going in and half way down the main street. You can eat inside or out on the back patio. We cabbaged one of two tables at the front door and spent a wonderful time people-watching as we ate our delicious lunch. Another time, we drove few miles south where we had dinner at another favourite and very popular place called Purdy’s Fish Wharf and had a succulent fresh perch dinner with seasoned French fries. If you like fish this is a must.
Besides staying home enjoying my own comfy bed, another sign of age crept up on me. I was asked to be on a small committee at my church and, as I was interested in what the committee was focusing on, I accepted. Everything went well at the first meeting until it was decided a new front sign was badly needed outside. Then one member suggested if we go for a new sign we should spend a little more money and make it digital. Then the minister could sit inside and just use his computer to change the sign. I was baffled and amazed!  What a big surge into the electronic world!  Wow, this is really something!
Fortunately, I didn’t show my ignorance that night. Then the next day, driving around town, suddenly everywhere I looked I saw digital signs. I could not believe that I hadn’t realized these signs, which have been around for ages, were digital. I felt more than stupid but being a tough senior, I swallowed my pride and lived to laugh at the joke on myself.
Now that fresh fruit, grown locally, is appearing in our stores and at the farmers’ market on Saturdays, we can indulge in wonderful dessert called fruit cobbler. The following is a tested recipe from Carnation’s Kitchen.
Double Berry Cobbler
Using Carnation’s convenient “make ahead” basic cobbler mix, makes baking simple. Don’t limit yourself to just the Double Berry Cobbler version — create your own by trying peaches and plums, blackberries and raspberries. First, make up the basic cobbler mix and store it in the fridge for a week or longer in freezer.
Carnation Basic Cobbler Mix
6 cups all-purpose flour
2 cups instant skim milk powder
3/4 cup sugar
3 tbsp. baking powder
2 tsp. salt
1 1/2 cups shortening.
In a large bowl combine flour, skim milk, sugar, baking powder and salt. Cut in shortening until shortening resembles fine crumbs. Makes 12 cups or 6 Double Berry Cobblers.
Double Berry Cobbler
2 cups raspberries, fresh or frozen
2 cups blueberries, fresh or frozen
1/3 cup sugar
1 tbsp. flour
1 tbsp. grated orange peel
2 cups basic cobbler mix
1/2 cup water
In large bowl combine berries, sugar, flour and orange peel. Place in 9-inch pie plate. In small bowl combine mix with water until just moistened, spoon over berries. Bake in 350 degree oven for 35 to 40 minutes or until browned. Makes four servings.
Blueberry Cake
Easy to double, and can be served warm or cold with whipped cream or vanilla ice cream.
1/4 cup butter
1/2 cup sugar
1 egg
1 cup cake flour
1/4 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1/2 cup buttermilk
1/2 cup blueberries
Cinnamon
Set oven to 350 degrees. Cream butter and sugar, and add beaten egg. If using a mixer place three ingredients in bowl and mix together. Add flour, salt, baking powder and baking soda. Add buttermilk. Dredge the blueberries in a little flour and sugar and combine with cake mixture. Pour in prepared 8 x 8 pan, and sprinkle with cinnamon and sugar. Bake 30 minutes. Serves six.
Peach Melba
A classic dessert made quickly with a jam sauce.
2/3 cup raspberry jam
2 tbsp. hot water
1/2 tsp. lemon juice
6 scoops of ice cream
Sliced fresh Ontario peaches or canned fruit (which should be drained)
Combine raspberry jam, hot water and lemon juice. Stir well. Strain to remove seeds. Put ice cream into sorbet glasses. Arrange sliced peaches on top, spoon raspberry mixture on top. Peach halves can be used.