Preheat oven to 375 degrees F. Ingredients 1 medium nice baking apple 1/4 cup hot water for baking dish 2 ounces hot water for heat-safe mug 1 tablespoon sugar 2 ounces Apple Jack Freshly grated nutmeg for garnish Directions for baking apple Wash apple and place in a small baking dish with the 1/4 cup water. Bake in the preheated oven for approximately 50 minutes or until tender. Remove the dish from the oven and peel and core the baked apple. Directions for Hot Apple Toddy Place the baked peeled and cored apple in the bottom of a heat-safe mug or glass. Sprinkle the sugar over the apple. Pour the Apple Jack over the apple sugar mix. Next, add the hot water and garnish with freshly grated nutmeg. Tidbit: Hot Apple Toddy was one of George A. Custer's favorite drinks. This recipe is from History Lover's Cookbook.
Ingredients 6 parsnips (washed, peeled, and quartered lengthwise) 1/2 cup all-purpose flour 1/2 teaspoon salt 1/8 teaspoon fresh ground black pepper 1/4 cup unsalted butter, melted 1/4 cup lard, melted Place the parsnips in a large saucepan with just enough water to cover the. Boil the parsnips for 10 minutes or until tender in the center. Drain and pat dry. Melt the butter and lard over medium heat being careful not to burn it. In a large pie pan combine the flour, salt and pepper. Dip the parsnips in the heated butter and lard mixture and then dip a few at a time in the flour mixture. Heat the remaining butter and lard on medium-high. When it begins to sizzle, add the buttered floured parsnips. Fry the parsnips until a golden brown on all sides turning occasionally. Serve hot. I enjoyed the fried parsnips as much as potatoes. This recipe is in History Lover's Cookbook.
Preheat oven to 400 degrees F. Serves: 4 Ingredients 1/2 pound deep green kale, large veins and stems removed 1 (6 ounce) packages fresh baby spinach 2 small peeled and finely sliced shallots 2 cloves garlic, chopped fine 10 pieces (12 ounces) uncured bacon, cooked and drained on paper towel 1 (16 ounce) container white mushrooms, thinly sliced 2 tablespoons extra virgin olive oil 1 teaspoon fresh lemon juice 5 ounces grated Swiss cheese or shredded 1 1/2 teaspoons kosher salt 1/2 teaspoon fresh ground black pepper 1/4 teaspoon ground nutmeg Cook bacon in a large pan until it is light and crispy, remove to a plate lined with paper towels. Drain the bacon fat from the pa. Add the olive oil and heat the pan to medium. Place the mushrooms in the drained pan with the olive oil and cook until lightly browned, about 10 minutes. Stir in the shallots and garlic, cook on medium for another 6 minutes. Add the kale to the pan. Season with salt and pepper. Cook the ingredients until the kale begins to wilt. Add the spinach, cover and cook until tender. Drain excess moisture and then crumble the bacon over the mixture and stir. Add the nutmeg and lemon juice. Place the spinach kale mixture in an 8 x 8 inch baking dish sprayed with organic cooking spray. Bake in a preheated 400 degree oven for approximately 20-25 minutes. Top with the cheese and bake for about 5-7 minutes longer or until the cheese is melted.
History Lover's Cookbook is available on Kindle, in full-color paperback, black and white paperback, and on Audible. Read excerpts from Foreword Clarion Reviews below. "History Lover's Cookbook, by Roxe Anne Peacock, reflects the author's passion for history and cooking. The book offers a breezy overview of Civil War history and is a good resource for adventurous cooks who want to learn more about period cooking techniques and foods. It is organized chronologically, from the fall of Fort Sumter in 1861 to General Robert E. Lee's surrender at Appomattox in 1865. Peacock summarizes military and political actions, punctuated by interesting anecdotes about historical characters, paragraphs about food and social history, and recipes to make at home or at the campfire, inspired by nineteenth-century cooks."--Foreword Clarion Reviews "There's an endearing personal flavor throughout this volume, which was designed by the author's daughter and features many stories about the early military career of George Armstrong Custer, since the author's husband portrays him in a historical troupe. Peacock's family has long been involved in Civil War reenactment, a tradition that extends now to the grandchildren. The author also does an excellent job of pointing out how cooking techniques, medical care, and social mores differ from the Civil War to the present day."--Foreword Clarion Reviews "Even with the flaws, History Lover's Cookbook could appeal to a variety of readers interested in American military and social history and in historical cookbooks. It is an inviting way to introduce Civil War and nineteenth-century social history to young adults and is an excellent resource for educators looking for project ideas to help reinforce historical facts and themes."--Foreword Clarion Reviews
Ingredients 4 oxtails, washed in cold water 1 gallon cold water 1 1/2 teaspoons salt 4 moderate sized carrots (washed, peeled and sliced into coins) 2-3 onions (coarsely chopped) 1 large bunch fresh savory herbs 1 head celery stalks (washed and cut fine) 2 turnips (washed, peeled and cut in chunks) 1 whole clove 1/2 teaspoon whole peppercorns Salt to taste 1/2 teaspoon cayenne pepper Arrow-root for thickening Wash and soak the oxtails. Place them in the large kettle and pour one gallon of cold water on them. Let them be brought gradually to boil, throw in 1 1/2 teaspoons salt and clear off the scum carefully as soon as it forms on the surface. When it ceases to rise, add the rest of the ingredients. Stew these gently from 3 to 3 1/2 hours. If the tails be very large, lift them out, strain the liquor and strain the fat off. Cut the meat from the tails and put it in two quarts or more of the stock. Stir in, when this begins to boil, thicken with arrow-root mixed with the cayenne pepper and salt as may be required to flavor the soup. Serve very hot. We made this recipe on a fire-pit. Tidbit: General George Armstrong Custer's family often enjoyed oxtail soup. This recipe is from History Lover's Cookbook.
Ingredients Lard 1 cup whole milk, warmed slightly 2 cups all-purpose flour 1 teaspoon baking powder 2 large eggs separated (whites and yolks slightly beaten in separate bowls) 1 teaspoon sugar 1/8 teaspoon salt 1 1/2 cups sour apples (washed, peeled, cored, and chopped) Maple syrup Add enough good lard to a Dutch oven to equal 3-inches deep. Heat the lard to 370 degrees F. In the meantime, heat the milk in a small saucepan until it is lukewarm. Prepare a large bowl with the beaten egg yolks and sugar creamed together. Add the warm milk. Whisk the flour, salt and baking powder together in a medium bowl. Slowly add this to the milk mixture. Next, add the beaten egg whites. Fold in the chopped apples until they are incorporated. Drop by a large spoonful into the deep hot lard. Don't add too many fritters to the hot lard or it will cool down and might boil over the top. After the fritters float to the top and are golden brown on one side, flip them over carefully with a fork. When the fritters are golden brown on both sides, remove them with a slotted spoon. Place on a cloth napkin to drain. Serve warm with maple syrup. This recipe is from History Lover's Cookbook.
Castle Rock used to belong to our family until they sold it to the state as a park. My family had summer trailers behind a bar/restaurant back in the 1960's along the river. All the cousins loved playing on the steep rock overlooking the Rock River. And I am grateful to be alive today after falling 30 feet off the rocks to below. Fatal Catch was inspired by childhood which was surrounded by historic sites such as the Black Hawk statue and park, John Deere's home which later became a museum, and Castle Rock. I also lived in Grand Detour, IL, Dixon, Oregon and surrounding towns. My second mystery, Fatal Catch, is set in the 1960's in Grand Detour, Illinois. Back cover blurb: It's 1963, and Chief Riley Bennett knocks on Dody Canfield's door informing her that her husband died instantly when his car struck a telephone pole. Not wanting to raise her three children alone, it isn't long before she brings home Frank Billings; and he's moving in. Mama sends thirteen-year-old Missy to take her little brother, Billie, fishing so she can have some alone time with Uncle Frank. Billie casts his line into the murky river water hooking the big one; granddaddy of all fish. He quickly hands the reel to Missy hoping not to lose his catch. Missy reels in slowly--bubbles begin emerging--releasing an undercurrent of secrets, deadly lies, and terror on the Canfield family. Read Fatal Catch to find out what it was like growing up in the 1960's, fishing, and murder in a small town.