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Enjoy Shrove Tuesday treats before Lent

February is the shortest month, but it didn’t have to escape so fast! One-sixth of the year gone already and Christmas only ten months away. Time flies by fast when one is having fun, and even faster when one is just caught up in everyday life.

I’m ahead of the game this year (so far) because my Christmas tree is already in the family room. The Christmas balls have been removed though since that tree is getting new decorations for this season – fake flowers and something for each holiday or season as it comes. The Christmas balls will appear again about nine months from now. The tree lights remain since they are so relaxing in the evening – and don’t cause an upset stomach like nerve pills often do. Besides, that tree is almost impossible to tear apart and pack into a box; it is just extra work and keeping it up is so convenient for the old folks who live in this house. We enjoy its presence all year! The white lights around the front door always stay up, too. We don’t need them to tell us we are at the right house (as some of our family joke about – we just like them that way)!

We aren’t the only strange beings in the valley; Mother Nature has been showing a different side for February around here. We aren’t getting the weird weather that has caused so much damage in other parts of the country, but we are getting a different side of this month. Usually, we are fighting cold, snow and nastiness but it has been very much like spring lately. Just don’t put that garden in yet! Tomatoes don’t like frost and freezing and there is a definite possibility we just might see some of that yet.

We got zapped last year when so many fruit trees started to bloom, then got the blossoms frozen. There were two blueberry bushes ordered for this garden, got planted exactly according to the instructions with them, then caved in to the weather (along with the new lilac bushes).

No more hundred-dollar orders from that nursery! I will find a u-pick blueberry area this year. Husband Norm says “buy the berries, not the bushes and stay out of the patch”!

The baby chicks and ducks are arriving at the farm stores now. It is hard for this old “farm girl” to pass them up, but I just look and remember. My niece has both and those birds are starting to remember the reason they are being fed, so we have nice eggs again here on the hilltop. The whites of the duck eggs are supposed to make outstanding meringue, so that will be enjoyed “as soon as the spirit moves me.”

Since the most calories of pies are in the crust, many times that crust is eliminated and the pies become just desserts. That is easier to make and not so full of fat that wants to stay with a person. But, of course, there is nothing to compare with a pie with a beautiful crust, browned just right, with the sugar sparkling on top. Makes me hungry just thinking about it! I consider a good piece of pie a proper breakfast food, or a nice, warm piece with milk or ice cream, as a good choice for one’s supper.

NASCAR season starts today. Chase Elliott has really shown talent as a young driver. His father, Bill, was a favorite of ours to watch and Chase seems to have that same talent. Dale Earnhardt, Jr. is another favorite. When I lived in Mooresville, we were neighbors of the Earnhardt family and my older son worked for one of them, so, of course, they are special to me. Two great drivers; I wish both of them a good and safe season. Another driver I admired was Richard Petty. That shows my age! He was so easy to talk with – friendly and a down-to-earth person, as are most of the drivers. It was a pleasure and an honor to meet him in person.

Very few “movie people” impress me, but two of them, Paul Newman and Grace Kelly, were the center of two of my “missed opportunities in life”. Paul Newman, a great actor and philanthropist, also drove race cars for Dan Hanna, a car-wash equipment manufacturer who was a friend of Norm’s. He had invited us to join him at the West Palm, Florida, racetrack for a race, but Norm was “busy” and insisted he couldn’t go. The next day we found out that his driver that day had been Paul Newman. He and his wife, Joanne, had spent time, visiting and eating, with the Hanna group. A much earlier disappointment was when a small group from our military base in Germany went to Monaco to watch the Grand Preis. Duty intervened and duty always “comes first”, so I didn’t get to go. The American military group had been noticed by Princess Grace, who lived a true “fairy princess” life. She invited them to view the race from the Palace garden. Two very big missed encounters!!!

We can’t change the past, so it is important to focus on the future and live each day fully. Hug your little ones and help someone who could use a “helping hand”. Smile and keep your gripping to yourself so you don’t ruin someone else’ day. Remember, Lent starts this week and complaining would be a good thing to “give up”! Thank our protectors and pray for their safety so they can keep you safe. God Bless!

***

SHROVE TUESDAY CAKES

(Also known as Berlin Jelly Doughnuts or Fastnachtkuchen or Bismarks)

1 envelope dry powdered yeast

Lukewarm water

1 teaspoon sugar

1 cup milk

1/3 cup butter

1/4 cup sugar

1 teaspoon salt

Grated rind of one lemon

3 egg yolks, slightly beaten

3 to 4 cups flour

Oil or melted butter

1 1/2 cups jam or marmalade

Fat for deep-frying

Sugar (preferably Vanilla sugar) for dredging

Soften yeast in a little lukewarm water according to instructions on package, adding a little sugar to speed the process, if you like. Let stand in a warm place until bubbly. Scald milk. Cream butter with sugar, salt and lemon rind. When blended, add scalded milk and stir until butter melts. When cooled to lukewarm, mix in egg yolks and one cup flour and dissolved yeast. Add remaining flour gradually until dough is soft and light but smooth and not sticky. Knead on floured board until elastic and smooth. Shape into ball and place in greased bowl. Brush top of dough with oil or melted butter, cover with thin kitchen towel and set to rise in a warm, draft-free corner of the kitchen. Let rise 1 hour or until doubled in bulk. Punch down and roll on floured board to ™-inch thickness and cut rounds with a 3-inch cookie cutter. Put a generous dab of marmalade or jam in center of half the circles, then top with a plain circle of dough. Pinch edges together with a little water or egg white for “glue.” Cover with a towel and let rise about 45 minutes or until again double in bulk. Heat fat to 365-degrees and fry doughnuts, a few at a time, keeping the fat temperature constant.

Fry about 3 minutes on first side, then turn so second side can brown. Remove with a slotted spoon and drain on paper towels. When cool, dredge with sugar.

***

SPUDNUTS

2 cups sugar

1 cup milk

3 eggs

5 cups flour

1 cup mashed potatoes (just potatoes, no seasoning or liquid)

5 teaspoons baking powder

2 tablespoons softened butter

Pinch of salt

Combine all ingredients and beat to form dough. Turn out on floured board and roll to ¢-inch thick. Fry in deep hot fat (365- to 370-degrees) until browned. Sugar by shaking a few at a time with granulated sugar in a paper bag.

***

NEW ORLEANS BEIGNETS

1/2 cup milk

2 teaspoons dry yeast

1 egg, beaten

2 tablespoons sugar

1/2 teaspoon salt

1 3/4 cups bread flour

2 tablespoons butter, softened

Oil for deep-frying

Confectioners’ sugar

Dissolve the yeast in warm milk, then add the sugar, salt, and beaten egg. Gradually add half the flour, stirring until well blended, and then mix in the softened butter. Gradually add the rest of the flour until dough is very stiff and can only be mixed with your hands. Place dough in a warm bowl and cover with a towel. Leave it to rise in a warm place for about 1 hour or until it has doubled in bulk. Knead gently on a floured surface, and then roll out to a 1/4-inch thickness. Cut the dough into rectangles approximately 2 ¢-inches by 3 ¢-inches and place on a lightly floured pan. Cover with a towel and let rise about 35 minutes. Fry in 360-degree oil, turning once when the bottom has browned. Drain on paper towels, and then dust generously with confectioners’ sugar.

***

“CAKE” DOUGHNUTS

2 tablespoons shortening

3/4 cup sugar

2 eggs

4 cups sifted all-purpose flour

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon ground mace

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup milk

Fat for deep-frying

Cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift together dry ingredients and add with the milk. Chill for 1 hour or longer. Roll out on lightly floured board to ¢-inch thickness and cut with floured doughnut cutter. Fry in hot, deep fat (370-degrees on a deep-fry thermometer) until golden brown on both sides, turning once. Drain on paper towels. Shake with sugar while warm.

***

FORT MYERS KIWANIS DOUGHNUTS

1 can refrigerator biscuits

Hot fat for frying

Sugar

Remove biscuits from can. Make a hole in the center of a biscuit (do each biscuit separately). Stretch biscuit to between 2 to 3 inches across.

Fry in hot fat (370-degrees) until golden brown on both sides, turning only once. Drain on paper towels. While still warm, shake in a paper bag with granulated or confectioners’ sugar. Eat while still warm!

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