It’s certainly been a year of extreme weather. The first few months we often wondered if there would be school closings, whether or not if the roads were open, and for sure lots of snow. Then it would be nice for a few days and things settled down only to have a repeat of a snowstorm. The snow piles were huge and we wondered where they would find space to pile any more. Finally, spring came and with it the rain. Planting was delayed even to the point of leaving some fields without a crop. You know how that affects the farmers’ income and also the businesses in town. Now we have snowstorms and ice, however, this week is supposed to be warmer and I hope it is enough to melt the snow or at least put a crust on it so it doesn’t blow around.
We were supposed to have our family Thanksgiving dinner on Saturday but canceled it for this year. Leah and Bart had planned to go to South Dakota on Wednesday and stopped here on their way home. Again the weather changed their plans and they stayed home. Alex is employed at a camp and this was vacation time for her. Needless to say, they didn’t make it to Slayton either as the next storm was predicted to be a whopper. The last report was 12 inches in their area. The wind usually is not a factor for them but they were glad to stay put. Jayden went back to Mitchell on Saturday to be certain to be there for classes on Monday, Devin and Daniel left early for Florida also on Saturday. The Florida schools had the week off so they could be here for extra time. Ruth and Terry had come for the week and went back also on Saturday, however with late planes, deicing of the planes, etc. what should have had them home early evening ended about 1:00 a.m. at the Houston airport. I’m glad all were safe and reported they had arrived home although not as planned.
Christmas is approaching quickly so it seems. Usually, the kids decorate my tree after Thanksgiving dinner but no such luck this year. I suppose I’ll have to do it myself. I have a few gifts I want to finish and perhaps there will be some late nights. A phone call last night from Mark who stated the little girls would really like some Barbie doll clothes. There is plenty of fabric and patterns to chose from only time is missing. Perhaps they will be ready for their birthdays next year. They never seem to have enough clothes for their dolls. Sometimes it is good to be snowed in to take care of projects that are fun to do but not always of high priority. I try to have a book to read, some craft or handiwork, etc. I was trying to remember what we did as children. We often made pancakes at least for one meal as it took time to make enough for eight very hungry people after playing in the snow and doing the farm chores. What fun we had for a leisurely meal. Then it was time to make popcorn balls and sit by the warm cookstove.
Cinnamon -Roll Coffee Cake
Cake:
1 1/2 cups all-purpose flour
1/2 teaspoon each baking powder, baking soda, and salt
1/2 cup buttermilk
1/4 cup vanilla yogurt
2 eggs
1 stick unsalted butter, softened
3/4 cup granulated sugar
Streusel:
1/2 cup packed brown sugar
1/3 cup all-purpose flour
4 tablespoons unsalted butter, cubed
1 tablespoon cinnamon
1/4 teaspoon salt
Caramel:
3/4 cup packed brown sugar
1/4 cup heavy cream
Pinch of salt
1 cup chopped toasted pecans
Preheat oven to 350º. Coat a 9×2 inch round cake pan with nonstick spray.
Caramel: Stir together 3/4 cup brown sugar, cream, and salt. Pour caramel into prepared pan, spreading to coat bottom. Sprinkle pecans over caramel.
Make streusel: Blend brown sugar, flour, butter, cinnamon, and salt in a food processor until fine. Set aside.
Cake: Whisk together flour, baking powder, baking soda, and salt. Whisk together buttermilk, yogurt, and eggs. Beat 1 stick butter and granulated sugar just until combined. Alternately add flour mixture and buttermilk mixture to the butter mixture, starting and ending with the flour mixture; blend only enough to incorporate the dry ingredients into the batter.
Spread half the batter over the caramel, then sprinkle with half the streusel. Carefully spread remaining batter over streusel; top with remaining streusel.
Bake coffee cake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool cake 5 minutes on a rack, then run a paring knife around the sides to loosen cake. Invert cake onto a serving plate while hot. Let coffee cake cool slightly before serving. Makes 10 servings.
Homemade Breakfast Sausage Patties
1 pound ground pork
1 tablespoon brown sugar
1 1/2 teaspoon minced garlic
1 1/2 teaspoon ground sage
1 teaspoon kosher salt
1 teaspoon fennel seeds
1/2 teaspoon red pepper flakes
1/2 teaspoon nutmeg
Combine pork, brown sugar, garlic, sage, salt, fennel seeds, pepper flakes, and nutmeg.
Divide sausage mixture in half and shape each half into a log. Wrap longs in plastic and freeze until slightly firm, 20 minutes, or chill at least 1 hour or overnight.
Unwrap logs and slice into twelve patties, reshaping as necessary. Fry sausages in a large nonstick skillet coated with nonstick spray over medium-high heat until cooked through, 5-7 minutes per side. Transfer sausages to a paper towel-lined plate. Makes 6 servings.
Winter Fruit Salad
1/2 cup fresh orange juice
1/3 cup diced dried apricots
2 navel oranges, peeled and segmented
1 Granny Smith apple, cored and diced Pinch of salt
1 banana, peeled and sliced
2 tablespoons chopped fresh mint
1 teaspoon sugar
Juice of 1/2 a lime
Warm orange juice in a saucepan over medium heat. Add apricots, remove from heat, and let stand until soft, about 10 minutes.
Pour juice and apricots over oranges, apple, and banana; toss with mint, sugar, lime juice and salt. Serve salad immediately. Other seasonal fruits like grapefruit or kiwi may be added.
