RECIPES & MEMORIES OF THE OLD LUMBERYARD RESTAURANT (Part 9) Mineral Point, WI

Pictures - our sign that was out in a garden on Commerce St.

The before picture - an old train engineers bldg.

The after picture that Mort & crew renovated for our overnight rental cottage.

We think that we remember getting that beautiful old front door from Bruce Howdle - he was such a nice man to us when we were doing all of our projects - we have one of his ceramic pigs and 

we cherish it!  

THE GARDEN BLUFF COTTAGE @ The Old Lumberyard - when the Crowley's owned it....

Mort and crew took what was said to have been the train engineers bldg. and made it into a cute little overnight cottage.  We rented that cottage out - a lot - one long period was 7 months straight....We charged a reasonable amount, it was private, in town - could walk anywhere in town - we left a picnic basket of breakfast goodies at the front door during the week and had our guest over to our atrium (right across the gardens) for a nice full breakfast on weekends.  We had many people come back for a 2nd or 3rd time....our very first guests were on their honeymoon.  They were employees', radio hosts/producers for NPR Wisconsin.  The new 'Mrs.'  has one of those beautiful radio voices I will never forget - it was such a pleasure having them as our first guests.  There was a corner jacuzzi in the bathroom with a sliding glass door turned sideways. as the large window, that looked out onto a rocky bluff with a trickle of water running. We planted ferns and put tiny solar lights in the bluff for lovely nighttime bathing/relaxation.  I made up my own cleaning supplies that were natural and contained sandal wood essential oil.  We supplied special French milled soaps, a refrigerator, coffee maker and a microwave - bottles of water, popcorn (to microwave) and cookies from our restaurant. Many of our guests said that they just wanted to take the smell (scent) with them.  I did give a few of them my recipe for sandal wood cleaner upon request.  There was a beautiful sleigh bed, a dresser with many interesting levels of drawers, two Queen Anne chairs and an electric fireplace for cool evenings.  We always had live orchids in the room, as we had many in our home to share.  

We loved all of our guests and enjoyed meeting all of them.  It was fun!  We went on (after we sold all of the parts of the Old Lumberyard) to having one of the houses we owned as a BNB - and enjoyed that also.  

I would make small loaves of pumpkin quick bread and banana nut bread to put in the picnic baskets that we would leave at the door of the cottage each morning during the week - along with fresh fruit, orange juice and yogurt.  Here are those recipes:  

BANANA NUT BREAD

350 degrees for 60 - 65 minutes

Loaf Pan 8 x 4 x 2 or adjust for smaller loaf pans

Cool in pan 10 minutes

Remove from pan - cool - wrap and store overnight

1 3/4 cups flour

1 1/4 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

1 cup mashed ripe banana

2/3 cup sugar

1/2 cup shortening (I used butter)

2 eggs

2 Tab milk

1/ cup chopped nuts - (I used walnuts)

Stir together flour, baking powder, soda and salt.  Set aside.

In a mixer bowl, beat sugar and shortening with electric mixer until light, scraping sides of bowl often.  Add eggs, one at a time, and the milk, beating until smooth after each addition.  Add flour mixture and banana alternately to creamed mixture, beating until smooth after each addition.  Fold in nuts.

Pour batter into lightly grades 8x4x2 in loaf pan (or several smaller pans) Bake at 350 degrees for 60 -65 minutes or until a wooden toothpick inserted near center comes out clean.  Cool in pan (s) for 10 minutes.  Remove from pan; cool, for easier slicing, wrap and store overnight.  

This recipe makes 1 loaf in an 8x4x2 in. pan - directions apply.

IF

you are going to make smaller loaves (which I did) it has to divided into the smaller loaf pans and should be monitored in the oven.  Look for brown color, crack down the middle and test with a toothpick - will certainly be less than 60 -65 minutes (which is required for the larger loaf pan) - so test it out.  I think I remember baking the smaller loaf pans for 25 - 35 minutes.

PUMPKIN BREAD WITH RAISINS AND PECANS

Oven 350 degrees

Bake 30 - 40 minutes depending upon size of pan

Ingredients

1 1/2 cups all-purpose flour

1 Tab baking soda

1/2 Tab pumpkin pie spice, or more to taste

1/4 teas baking powder

1/2 teas salt

1/3 cup raisins

1/3 cup chopped pecans

1 cup white sugar

1/4 cup butter

1 cup pumpkin puree

1/4 cup orange juice

3 eggs

1/2 teas vanilla extract

Mix flour, baking soda, pumpkin pie spice, baking powder, and salt together in a large bowl.  Toss raisins and pecans with 1 Tab of the flour mixture in a separate bowl. 

Beat sugar and butter together using an electric mixer in a mixing bowl until fluffy.  Add pumpkin puree, orange juice, eggs, and vanilla extract, blend until well combined. 

Add flour mixture slowly and blend thoroughly.  Fold in raisins and pecans.

Pour batter evenly between 2 prepared loaf pans

Bake in preheated oven until firm and tops spring back lightly when pressed, 30 - 40 minutes.  Remove from the oven and cool completely on racks before serving.  I find that it is better to cool and then wrap the loaves overnight - brings out the taste so much more.  

Thanks to Mineral Point for so many good memories.

 

RECIPES & MEMORIES OF THE OLD LUMBERYARD RESTAURANT (Part 8) MINERAL POINT, WI

RECIPES & MEMORIES OF THE OLD LUMBERYARD RESTAURANT

PART 8 

MINERAL POINT, WI

The top picture is of Larry Bauer - a wonderful, kind man who loved to help out at the produce stand.  He would make handmade candies and nut mixes to sell at the stand.  The 2nd picture is the exterior of the restaurant, Mort and Stinky in the Flea Market and an interior picture of the restaurant ordering counter and kitchen. 

Can't Believe that I am up to Part 8.  Started out with one post and gained so many followers - so, I just kept going.  I decided that I will do Part 9 & 10 and then, I need to really get going on the completion of the renovation at our Victorian home.  We are (of course) currently renovating a big old Victorian in the UP - in hopes of renting it out and moving to a lake house that we just purchased (In WI). So, two more 'parts' and then onto more renovation.  The nicer weather is calling us to the lake house.

 Thanks for the opportunity to walk down memory lane Mineral Point.  

 A little bit about our life since Mineral Point

Mort has always wanted to be able to just fish at one of the many homes/properties that we have renovated.  So, we've always bought properties/big renovation jobs, that had ponds or were waterfront.  And, because of working jobs, in addition to the renovation - fishing was just mostly a wish.  We stocked the big ponds and did go out on our various sized boats, but we'd end up just messing around with the frogs, snakes, turtles and our dogs that would be running around the pond or swimming out to us in the boat.  

This time is different - our newly purchased lake house is move in ready (although of course there are some changes we'd like to make - but don't have to).  This property, house and lake are near Pound, WI on Westcott Lake (a smaller, more natural Lake).  There are 8 lakes in the area - the larger ones are for jet skis and power boats - not our thing.  Our property right on the lake currently has a big old building - that needs complete renovation - so fishing and renovation about 100 ft. apart.  Dream combination for Mort - Renovation with breaks to throw in a line to possibly catch a fish. Our house is right across a dirt/gravel road from this property/lake.  

We feel really privileged to have been involved with the many renovations (we counted 25) Many buildings were saved from demolition - brought back with care and respect and homes and businesses were created from these labors of love.  

Since the Old Lumberyard Complex renovations (there were 8 buildings) plus the construction of the new buildings/businesses (at that time) Old Lumberyard Restaurant & Bakery and the Storage Units/Tourist Cottage/Apartments,  we have renovated two large homes/hobby farms on larger property in WI, an apartment in Mineral Point (the Cyrus Woodman home), two Victorian homes in the UP and a log cabin (a real log cabin from the 1800's).  The log cabin is also in the UP and had a KEEP OUT sign on it when we first saw it. Talk about an added attraction to the Crowley's (we love the hard renovations). We recently sold the log cabin (after 3 years of work) to a couple that approached us - it was not even on the market at that time. This log cabin was like most of our 'purchases' - it was being used/abused as a hunting camp (it was on several hundred acres) in the middle of state land.  Yes, we had bears, raccoons, porcupines, 3 different kinds of squirrels, possums, bobcats, so many deer and every beautiful bird you can imagine.   The log cabin was located on beautiful acreage and as an added attraction (to only the Crowley's) there was also an older mobile home on it, a shop full of tires and car parts and a fall down chicken coop.  Of course, we fell in love (the more obstacles the better).   First, we put up a new barn and fenced in an area for our animals that would be moving up there with us (from WI to MI) -  (chickens, peacocks, llamas, sheep, cats, dogs & Parrot). Then we filled several large dumpsters with the shop contents (old auto parts/tires) and the ridiculously large amount of crap from the log cabin.  (Who carries ten old dressers up a tiny staircase to the second floor).  We opened up one of the windows on the second floor and threw all of the dressers and other stuff right down into a dumpster.    We also had a full semi container (that we filled in Dodgeville) and had moved to his property in the UP.  The mobile home on the property was not in bad shape, and dry, so we filled it with boxes of our stuff that we probably had not seen in the last few moves.  

The cabin was rough - but as usual we made do with all of it's funkiness, and we slowly made living there less difficult. Every time we would look out into our woods/fields and see herds of deer or look at our outdoor camera that was on a tree near the cabin - and see the face and then the rear end of a bear - we knew that we could deal with this cabin.   First, we replaced the shredded interior door that was serving as the exterior entrance - and put in a full glass exterior door.  Then, we installed a wood burner (there was a beautiful yellow enamel cook stove in there that was used for heat prior to us)).  Changed out the existing windows - would have liked to install more but, we're talking logs from the 1800's - cutting through them). We would probably still be living there if we had not been convinced by this couple that really loved and wanted it, to sell it to them.  I guess we were ready though - so much beauty - but so isolated.  Snowstorms and wind that would knock out the electricity for days, trees that fell across the driveway and roads that were the last ones the township would get to.  Terrible reception for tv, internet and phone.  We're too old for this much excitement.  So, this couple turned out to be a blessing.  They are younger, from the area and have family nearby. We quickly sold a lot of our massive number of things (left this younger couple a lot of stuff) and loaded up once again and moved to our current home (an old Victorian) in Menominee, MI.  Mort had to quickly put up a greenhouse in the backyard to put a lot of our things in - we also filled the old carriage house and this large Victorian home.  Since then, we have been donating and throwing so much stuff - stuff we have been dragging around through so many moves.  We are now at a time of simplifying our lives (as much as we collectors can simplify). We are currently replacing windows, sanding floors, painting and putting in a new bathroom/laundry room on the first floor and getting this Victorian ready to rent.  We are planning on moving out to the recently purchased lake house.   Ah - gardening, fishing, sitting by a fire, and really being able to do some of the hobbies we've pecked at over the years - (making furniture for Mort) and hopefully finishing and publishing the many books that I (Laura) have been writing for years.  I've self-published one book  - but going to look for a publisher this time.  

A few memories of the Old Lumberyard Restaurant

We had so many wonderful customers.  One of them loved our chocolate chip cookies so when I found out when his birthday was - I made him a giant (about 8 inches across) chocolate chip cookie and took it to his place of employment. 

We catered Alliant Energy Events - also Lands' End Holiday Celebrations. The day of the Lands' End Holiday party was subzero outside.  We had three trucks moving all of the catering cabinets.  The only issue that day was keeping the food from freezing.  The parties were always successes because I always treated them like they were at my home and for my friends.  

 Laura had the great (?) idea of preparing complete Thanksgiving dinners and delivering them on Thanksgiving Day (in various stages).  Some customers wanted everything completely cooked and ready to eat, others wanted everything assembled and ready to go into the oven.  I was so busy for days and Mort had to deliver all of them - there were maybe 15.  

Whenever I was asked if I was going to make (such & such) for any upcoming holiday - I would say 'of course' and then go and look it up and learn how to make it (thank goodness for the internet).  That's how I learned how to make Stollen - I had so many orders and absolutely loved making this holiday treat.  So, here is the recipe I used: 

GERMAN STOLLEN

1/2 cup raisins

1/2 cup candied red cherries, halved

1/4 cup currants

1/4 cup candied citron, diced

1/4 cup Rum

(combine all of the above ingredients in a bowl and set aside)

4 1/2 cu of flour - all purpose

2 yeast, active dry packages

1 cup milk

1/4 cup butter

1/4 cup sugar

1/2 teas. salt

2 eggs

1Tab orange peel, finely shredded

2 teas. lemon peel, finely shredded

1/2 cup almonds, blanched chopped.

Confectioners' glaze**

In a large mixing bowl, combine 1 1/2 cups of the flour and yeast.  Heat milk, butter, sugar and salt over low heat, stirring constantly until warm (120 to 130 degrees).  Add to dry ingredients along with eggs and fruit peels.  Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl.  Beat 3 minutes on high speed.  Stir in fruit-rum mixture, almonds and enough of the remaining flour to make a soft dough.  

Turn out onto a lightly floured surface and knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (5 - 6 minutes).  Shape into a ball.  Place in a greased bowl, turning once. Cover. Let rise until double (1 hr.).

Punch dough down. Divide in half. Cover and let rest for 10 minutes.

On a lightly floured surface roll each half to a 10 x 8 - inch oval. Fold lengthwise in half so that the top half overlaps to within 1/2 inch of the bottom half.  Press folder edge firmly.  Place about 4 inches apart on greased baking sheet.  Cover and let rise until double (45 minutes).  

Bake at 375 degrees for 15 - 20 minutes or until golden brown.  Cool.  

Serve sprinkled with powdered sugar or spread with confectioners' glaze and decorate with candied cherries.  Makes 2 loaves.

CONFECTIONERS' GLAZE**

Mix 1 cup sifted powdered sugar and 1 Tab milk.  Add more milk, 1/2 teaspoon at a time, until spreading consistency.  

BAKED FRENCH TOAST

This was mainly made for the Tourist Cottage guests - 

but did also make occasionally for the restaurant/bakery

1 loaf sourdough bread

8 eggs

2 cups milk

1/2 cup heavy cream

3/4 cup sugar

2 Tab vanilla

TOPPING:

1/2 cup flour

1/2 cup brown sugar

1 teas. cinnamon

1/4 teas. salt

1/2 cup cold butter, cut into pieces.

( I would also add either raisins or pecans - or both)

INSTRUCTIONS

Cut loaf into cubes and place evenly in a greased 9 x 13 pan.  In a bowl, mix together eggs, milk, heavy cream, sugar and vanilla.  Pour evenly over bread.

COVER YOUR PAN WITH SARAN WRAP AND REFRIGERATE OVERNIGHT.

Mix together flour, brown sugar, cinnamon, and salt in a medium bowl.  Cut in butter with this mixture until crumbly and place in a Ziploc bag and refrigerate overnight as well.  Take pan and Ziploc out when ready to bake.  Sprinkle crumbly mixture evenly over the bread.  Bake at 350 for 45 minutes to 1 hour depending on how soft you like it.  

IT IS A GREAT BRUNCH TREAT - YOU JUST HAVE TO THINK ABOUT MAKING THE MAJORITY OF IT THE DAY BEFORE - WHICH IS SOMETIMES GOOD WHEN YOU HAVE A LOT OF OTHER THINGS TO DO ON THE DAY OF....

STAY TURNED FOR PART 9 

 The Tourist Cottage....

RECIPES & MEMORIES OF THE OLD LUMBERYARD RESTAURANT (PART 7) Mineral Point, WI

 RECIPES & MEMORIES

OF

THE OLD LUMBERYARD RESTAURANT

PART 7

  Stories about the Produce Stand and the Old Lumberyard Restaurant

Once we realized that the Flea Market was so well attended - we thought we would set up a produce stand in the parking lot.  We found a supplier and loaded up our truck every Friday night and had so many wonderful people visit and purchase their produce from us every weekend.  As the Holidays approached (winter) - the same supplier provided us with beautiful fresh trees and wreaths.  So, we set up an old-fashioned tree lot and sold quite a few trees and wreaths.  Mort posted a sign that said - "Blow Horn for Service" - funny choice of words - but we'd hear a horn blowing and we'd run out from our house/lumber shed.  For folks that didn't have a large enough vehicle - 

we would also deliver their chosen tree and/or wreath.

During the warmer months, we had so many great fresh fruits and vegetables.  A gentleman named Larry stopped by all of the time and asked if he could sell some of his homemade candies.  Anyway, he ended up being the main attendant at the produce stand.  He loved the interaction, and the customers loved him.  So, Mort could be in the Flea Market on a full-time (weekend) basis. And Laura would run back and forth filling bins and baskets until we would run out of all fruits and vegetables

 at closing on Sunday night.  

The next idea (probably Laura) was, why don't we build a hot dog stand in the parking lot because we already have a lot of people coming out every weekend.  So, Mort being the sweetheart that he is checked out the possibility of building a small building for a hot dog stand.  (We were beginners - I don't think that Food Trucks were that popular in the Midwest at that time - and Mort is a builder, so everything is about wood...).  By the time we would meet all of the State Restaurant Requirements, it was not worth trying to build a stand.  So, he built the restaurant.....

It was so fun putting together the restaurant project.  Mort and crew were building, and Laura was collecting equipment for restaurant.  We went to a lot of auctions and great deals were easy to find.  It was always kind of a happy/sad experience because you were getting a good deal but, it was because someone else's restaurant had failed/closed. 

As luck would have it, Mort & I were in Evanston, IL one day.  We stopped at the restaurant where Mort would eat very often when he would work in the City.  We told the family/owners that we were going to open a restaurant in Mineral Point, WI.  Boy, did they have a deal for us.  They owned the storefront - next door to their restaurant also - and guess what - it was full of restaurant equipment.  They just wanted to get rid of it.  Turns out dad worked for a school and the school was changing it's  cafeteria program.  The dad was told he could take anything he wanted, in kitchen equipment.  The family was looking to empty this storefront full of commercial kitchen equipment because their son was going to open an insurance office in that space. The luck of the Crowley's.....

We rented a truck and loaded it up with as much as we could fit in a large rental truck and headed home to Mineral Point. 

We have always been collectors, (flea market) so we had a lot of 'stuff' that we then used in the restaurant.  Mismatched silverware, a lot of plates and bowls and coffee cups - some that matched, some that did not.  We loved it - just like most homes....

Fast Forward - the restaurant is now open for business.

We had to close early the first day, because we ran out of food - quick evening trip to Madison to purchase the things we needed to open the next day and the next.....

Laura was running around on cloud 9 - this was so fun and everyone else seemed to be enjoying this new group of businesses - a Flea market, a Produce stand and now a Restaurant.

There are so many fun stories about the restaurant for Part 8...stay tuned. 

 

TODAYS RECIPES WILL BE WHAT WE (Laura) EVENTUALLY LEARNED WAS A

GOOD THING - DAILY SPECIALS.

Laura is pretty spontaneous - creative and flies by the seat of her drawers.  Mort is not much better - so together they always did what just felt right - and that always seemed to end up working well for us. 

BUT, as Mort reminded me - that as a construction guy, he ate out for lunch everyday (in whatever city or area they were working).  And he loved the specials - could count on turkey and mashed potatoes on such & such day, etc.

SO, Laura set up daily specials - and he was right.  We would always see the same customers on the day that 'their' special meal - of our specials would be served.  We also had a very full menu - but I found that the same Daily Specials each week worked well - 

Monday - Fried Chicken, scalloped potatoes, a buttery herbed biscuit, fresh green beans with bacon and a choice of a dessert.

Tuesday - Meat Loaf, baked potato - sour cream, butter and chives, buttered peas & carrots and a choice of a dessert.

Wednesday - Roast Turkey with mashed potatoes and gravy, stuffing and blend of roasted seasonal fresh vegetables.

Thursday - was of course Italian Day (had always been throughout my life) so, Lasagna, both cheese and meat and cheese, a hot veggie side of mushrooms, peppers and zucchini and a cold side of a fresh salad with olives and lots of Romano cheese and tomatoes and of course a piece of warm garlic bread.  

Friday - Fish Fry Day - we made several kinds of fish - Pan fried Blue Gills, Honey Walleye, and Deep-Fried Cod/Pollock.  A big pile of hand cut fries and a choice of a vinegar coleslaw or a creamy coleslaw.  Homemade tartar sauce and a buttery herb roll.  

Mort would come in and help out in the kitchen on Friday nights after a day of construction and a shower - he'd make an appearance.  He didn't come in the back door - he loved that all of the customers would clap when they would see him come in the front door.  He'd take it all in and then he had to walk into the kitchen and try and move it up to the 90-mph speed of Laura and Erin.  So, there were some collisions and words occasionally.  But generally, we made it work with this extra person back in the kitchen.  

We made homemade pizza also.  We made our own fresh batch of dough every day and served many pizzas - with every kind of topping you could think of....

Customers/friends would (at the very end of a long day) pull up a stool and a glass of wine and keep me company in the kitchen - after the customers and staff were mostly gone.  It was always such a sweet exhaustion. During the day, the staff would make Laura take a power nap on top of one of the chest freezers in the back because they knew she probably only slept a few hours each night.  Hard, wonderful nap.....a bomb could have gone off & I would not have been disturbed.  One day, I went into the house for something and before I knew it I was waking up with coins stuck to my face.  I had sat down at a table and poured out a bunch of change and just fell dead asleep on it.  I woke up wondering what day, what year, where was I kind of feeling and then ran out to the restaurant.  The staff thought it was so funny that I had the imprints of quarters, etc. on my cheeks.

When I would work in the kitchen late at night, I would blast music.  The police did stop by once to make sure all was well and then they just kind of got used to it. 

 Mineral Point is the best place is so many ways.  

STAY TUNED FOR SOME GREAT STORIES ABOUT 

THE OLD LUMBERYARD RESTAURANT IN

PART 8 

RECIPES & MEMORIES OF THE OLD LUMBERYARD RESTAURANT (PART 6) Mineral Point, WI

PICTURES OF THE.....

THE OLD LUMBERYARD RESTAURANT 

THE INTERIOR OF THE FLEA MARKET

THE EXTERIOR OF THE BUILDING WHERE WE HAD THE FLEA MARKET (and a bunch of stuff that Mort probably collected to use in our renovations)

&

A PICTURE OF OUR DEAR "FRED" OUR AMAZING CROW

 RECIPES AND MEMORIES 

OF THE OLD LUMBERYARD RESTAURANT

PART 6

While we were working on the Lumber shed that was becoming more of our home every day (of course we had to add more to the plate) we decided to open up the lumber shed right on Commerce St. as a weekend Flea Market.  Initially we thought about renting spaces to vendors so that they could sell their items.  But, after meeting with several individuals and listening to what their demands would be, we decided that we would keep the whole space for our 'finds'.  After going to several estate sales/auctions, we filled the whole lumber shed - plus. It was a good outlet for our weakness of going to auctions/estate sales and buying lots of stuff.  We called it The Olde Town Flea Market and we were open every Saturday and Sunday.  

One Friday night (late) we were unloading our newest treasures at the dock on the parking lot side of the building.  All of a sudden, out of the dark, comes Eddie from the Sweet Shop.  Startled us at first, but we got used to people who walked late at night and saw us unloading, saw activity and the lights on, so they would stop and talk - we loved it!  We loved the interaction of all of the visitors to the Flea Market - there was something for everyone.  And, when we would go to auctions, we would purposely buy things that we knew regulars would want or collected.  

Mort worked the flea market and soon a frequent visitor started helping him out. We repaid him for his time by allowing him to sell his things there also.  One time Mort was checking our a customer who was using a credit card.  He was trying not to panic when he couldn't find the credit card that he knows the customer gave him.  Turns out, it was under our 'counter cat - Sadie".  She was laying on it.  

Our Calico Cat named Sadie would sleep on one of the counters and customers would think that she was fake and then she would move.... she also would climb the posts up into the structural beams and wander around over the crowd.  Occasionally she would drop right down onto a table or counter.  She and her pal Al were the cats that frequented the Flea Market and were known around town because of their travels (and just walking into any open door) and eventually would become the poor, starving (not) cats that would patiently wait for customers to feed them (in the outside garden) of the Old Lumberyard Restaurant.  

We got to meet so many people that lived in Mineral Point full time and also the folks that had homes there and would travel from Chicago or Minneapolis to their 2nd home and then come and see us at the Flea Market and Produce Stand.

Of course, we couldn't end there.  Laura and Mort decided that since we had so many people frequenting our Flea Market that we should also open a produce stand in the parking lot.  We found just the right supplier - Mick - he already had a few produce stands around the area, but none of them were located in Mineral Point.  His warehouses were in Richland Center.  So, every Friday night, Mort and Laura would head up to Richland Center in their truck and pick up boxes and boxes of fresh vegetables and fruit.  Also, seasonal items, pumpkins, corn stalks, squash, fresh flowers, potted plants and other fun items that he was selling at his other stands. Mineral Pointers would love walking to the Produce stand with baskets to pick up the freshest veggies/fruits and flowers.  

 COMING SOON -(Part 7) More on the OLD LUMBERYARD Produce Stand 

Two more recipes from the Old Lumberyard Restaurant and Bakery

Chicken Salad

We would serve our Chicken Salad on a big fluffy croissant

add additional slices of seasonal fruit for this warm weather treat 

Ingredients

2 Tab of mayonnaise

2 Tab of plain Greek yogurt

1 teas of Dijon mustard

1/4 teas of onion powder

1/4 teas kosher salt

1/4 of pepper

2 Tab of dried cranberries

3 Tab of chopped pecans

1/4 cup diced Granny Smith apple

10 oz. of chicken breast, cut into pieces

Baby spinach leaves (optional)

In a medium bowl, combine mayo, yogurt, mustard, onion powder, salt and pepper.  Taste and adjust seasoning, if necessary.  Gently add the cranberries, pecans, apple and chicken.  Refrigerate and when ready to serve - slice the croissant - lay a few spinach leaves on the bottom of the croissant and heap on some refreshing Chicken Salad.

BBQ  Chicken Sandwiches

BBQ anything is always popular - but our BBQ Chicken Sandwiches were always a favorite.  

We decided that the simplest recipe for BBQ Chicken Sandwiches was also the best tasting...we just shredded a tender, cooked chicken breast and added Sweet Baby Ray Original Recipe BBQ Sauce.  The bun would be buttered and toasted on the grill and the BBQ Chicken mixture would be heaped on.  Slices of Dill Pickle and the Coleslaw Recipe (that follows) were served on the side.   Many customers would put the pickles and some of the coleslaw on top of the BBQ chicken....All Good!  Of course our customers could always order our fresh cut French fries.  We made about 60 lbs. of fresh cut fries every day.  The old-fashioned way, peel the Russet potatoes, slice them up, soak in cold water,  let them sit and dry a bit and then fry them to crispy golden brown when ordered.  

Old Lumberyard Coleslaw

6 cups of shredded cabbage

2 med. carrots shredded

1/2 sweet onion diced

1 cup mayo

1/2 cup buttermilk

1 Tab white vinegar

2 Tab sugar

1/4 teas salt

1/2 teas black pepper

1/2 teas celery salt

Mix it all together for our favorite Coleslaw.

Thank you for reading Part 6- there will be a Part 7- The Crowley's did not know when to stop when it came to this wonderful old bunch of buildings.....

 

RECIPES & MEMORIES OF THE OLD LUMBERYARD RESTAURANT (PART 5) Mineral Point, WI

RECIPES & MEMORIES OF THE OLD LUMBERYARD RESTAURANT & BAKERY - MINERAL POINT, WI

PART 5

My husband is a scrapper and could sniff out usable items for the renovation and building of our home in the Old Lumberyard anywhere. While working on the 'living quarters' we initially walled off the last 24 feet of the building.  It was a bit much maintaining an 80 ft. by 24 ft. space with 18 ft. ceilings while renovating.  So, we decided to build a wall that would eventually become our atrium.  We acquired some old doors and slate blackboards (which we later will use in the Restaurant/Bakery). They came from an old school in Rewey. A kind gentleman appeared at our lumberyard one day (we think we remember his name was Dennis) and, he gave/brought us a beautiful round window from a church in Mineral Point. Asked if we could use it.  We said, of course and we were very appreciative.   My husband pulled all of these parts and pieces together to make the wall/window/door between our living space and the atrium.   To the round window, he added a sliding glass door - turned sideways underneath it.   He also built in a large closet - and used one of the beautiful old school doors.  A set of the beautiful old school doors were also used as the entry to the atrium.  Improvements to this last 24 ft. (the atrium) would come later - after we finished the first 60 feet.  After the kitchen, dining room and living room, Mort and crew built a beautiful loft and an amazing staircase up to what would become our bedroom with a large open bathroom (above the kitchen). We bought a big old jacuzzi (and installed it in the loft) from a motel that was closing and 16 sets of fixed upper window and lower awing window - which later went into the Tourist Cottage, the Restaurant and the end of the last 24 ft. of shed that we renovated.  

Through a friend from Lands' End we found out about a wood burner (Yugo, I believe) for sale.   We found out from this friend where this wood burner was located.  It was at an old house on CTH Q - outside of Dodgeville.  As we approached the house, that was described to us, I realized that it was the house that stood up on a hill that I had always wanted to drive up to - and Mort wouldn't let us (who cares about privacy, I just wanted to see this old weathered looking house on the hill - up close). As we drove up the long driveway, we could see that the house looked pretty rough - screen door falling off and holes in the roof.  The guy who stepped outside when we arrived, had been identified to us as "Two Fingered Jim".  He was the caregiver of this house and property which was owned by someone that lived in Madison.  He had a long beard that he braided.   I was intrigued & delighted and could hardly contain my excitement of the whole scene.  And, Mort, was 'just Mort' - Hi Jim - I'm Mort - we're here to look at the wood burner.  As the story goes, Jim rode a bike and one snowy winter day, fell into a ditch and lost three fingers to frostbite.  He is also said to have walked his pig down to the mailbox each day.  We found out that he lived in one room on the first floor of this spooky/interesting house.  We bought the wood burner and loaded it into our truck. Mort installed it into our large space and because of the size of the lumber shed it served much more as a crackling fire to admire, rather than the heat source that we somehow anticipated.  We eventually bought a ceiling mounted Infared tube heater, it was about 20 ft. long (like they use at big box hardware stores in their plant areas.) If you stood and faced it, it would warm your face and it would warm objects - so we felt it was a good thing rather than just blowing hot air into this big space.  

QUICK STORY - as it turned out, a few years later - a surveyor friend of ours was subdividing some land that he had purchased on CTH Q - and we were interested in buying some land out in the country.  One of the 40 acre pieces had an old house on it.  We went out to see - and it was the old house where we purchased the wood burner.  What a small, weird world.  This house was meant to be ours to renovate. The house still had good bones, a concrete foundation and the sill plates were still in good condition. (8 x 8 oak beams).  But, the dilemma was that the old house was not on the 40 acre parcel that we wanted.  So, we asked for the lot lines to be changed to include the house and our friend obliged.  Yeah - another old place for us to renovate while still working on the Old Lumberyard and building the Restaurant/Bakery and Storage Units (in the near future).  Here's the old house on CTH Q when we bought it.....will show the after (in a future 'part') That's Mort - 'No Problem'. This was the old house that we first saw when we went to buy a used wood burner - only to end up buying it years later and completely renovating....

OUR NEXT BIG PROJECT AFTER THE OLD LUMBERYARD 

RECIPES FROM THE OLD LUMBERYARD RESTAURANT & BAKERY

Cherry and/or Cheese Danish

This is so time consuming creating all of the layers

but, so worth it....

1 pkg. active dry yeast

1/4 cup warm water 110 to 115 degrees

1 cup of warm milk 110 - 115 degrees

3/4 cup shortening - divided

1/3 cup sugar

3 eggs divided

1 teas. salt

1/4 teas. grand mace

1/4 teas. lemon extract

1/4 teas. vanilla extract

4 - 4 1/2 cups all purpose flour

1 can (21 oz.) cherry pie filling

In mixing bowl, dissolve yeast in water - add milk - 1/4 cup shortening, sugar, 2 eggs, salt, mace, extracts & 2 cups flour.  Beat until smooth.  Add enough remaining flour to form a soft dough.  Turn onto a floured surface.  Knead until smooth - place in greased bowl - cover let rise 1 hr. Punch down - on a large floured surface, roll dough out to a 24 in. x 16 in. rectangle.  Dot half the dough with 1/4 cup of shortening; fold dough lengthwise.  Fold the dough three times lengthwise, then two times widthwise, each time dotting with some of the remaining shortening.  Place dough in greased bowl - let rise 20 minutes.  On a floured surface, roll dough into a 16 in by 15 in. rectangle.  Cut into 8 in. x 3/4 in. strips & coil into a spiral shape tucking end underneath the coil.  Place in two greased 15 in x 10 in x 1 in baking pans.  Cover and let rise in a warm place until doubled, about 1 hr. Beat remaining egg, Make a depression in the center of each roll; brush with egg.  Fill with 1 tab. of pie filling.  Bake at 375 degrees for 15 - 18 min. or until golden brown.  Cool on wire rack 

Glaze Recipe 1 1/2 cups of confectioner sugar, 2 - 3 tab. milk, 1/2 teas. vanilla extract, 1/3 cup chopped almonds.

- combine 1st 3 glaze ingredients and drizzle over rolls.  Sprinkle with almonds.

We also made a cheese filling:  

combine 16 oz. block cream cheese

1 cup confectioners' sugar

1/2 teas. almond extract

1 egg yolk

Add this cheese filling the same way the cherry filling is added above. 

 Salted Caramel Brownies

For the Salted Caramel

1/2 cup heavy cream

2 1/2 Tab. unsalted butter

3/4 teas kosher salt

1 teas vanilla extract

3/4 cup granulated sugar

2 Tab. light corn syrup

2 Tab Water

For the Brownies

2 1/2 cups granulated sugar

1 1/4 cups unsalted butter

1 3/4 cups unsweetened cocoa powder

4 large eggs

1 teas vanilla extract

1 cup all purpose flour

2 teas baking powder1/2 teas kosher salt

1/2 teas sea salt - for garnish

INSTRUCTIONS TO MAKE THE SALTED CARAMEL

In a small pot, gently beat the cream, butter, and salt until the butter has melted and the salt has completely dissolved.  

Remove from heat and add the vanilla

In a larger pot, combine the sugar, corn syrup, and water

Heat over a medium high flame, swirling the pot occasionally to distribute the heat evenly. Continue to boil the sugar mixture until the bubbles begin to get smaller and it becomes amber-colored. Reduce the heat to low, and pour in the warm cream mixture, whisking constantly to avoid lumps or crystals.

Immediately transfer the hot mixture to a heat safe bowl and cool completely.

INSTRUCTIONS TO MAKE THE BROWNIES

Preheat the oven to 325 degrees and mist a 9 x 13-inch pan with non-stick spray.  Line with parchment.

Place the sugar, butter and cocoa in a large microwave-safe bowl, and microwave in one-minute increments, stirring, until the butter is completely melted and the mixture feels very warm to the touch.  

Add the eggs, one at a time, stirring after each addition.

Stir in the vanilla

Stir in the flour, baking powder, and salt

Transfer half the batter to the pan, then drizzle with about 1/3 of the salted caramel.  Top with the remaining brownie batter, and swirl about 1/3 of the salted caramel mixture on top.  Bake for 45 - 60 minutes, or until se around the edges but still soft towards the middle.

Cool completely in the pan, then transfer to a cutting board and cut into squares.  

Sprinkle with sea salt if you like.  

Thanks for reading - watch for Part 6....for more memories/pictures and recipes 

Further down on the list of my Blogs is a blog called "We Rescue and Renovate Older Homes - Our Experiences with Residual Activity" give it a read - it is about the above shown house.  

RECIPES AND MEMORIES OF THE OLD LUMBERYARD RESTAURANT (PART4)

 RECIPES AND MEMORIES OF THE OLD LUMBERYARD RESTAURANT

(PART 4) 

Mineral Point, WI

As the WI weather began to warm a bit more each day and the snows melted - the Crowley's emerged from their plastic house.  (We did always have to come out of there to go to the bathroom, kitchen and to go to work). Life is not only becoming more beautiful outside, but inside also.  The big wooden sliding doors were being taken down and disassembled. The now open spaces were framed in, and windows and regular sized doors placed in those spaces. The wonderful old wood from those large sliding doors, was saved and stored to be used as the siding on the exterior, around the new windows and doors.   Ahhh - something normal size.  Each and every morning - there were new plans and ideas.  Poor Mort, the second he opens his eyes, Laura is already talking about the day and plans and ideas, and, and, and....Mort's mind is busy also, he builds things during his sleeping hours.  He wakes up with a plan and the blueprints already drawn up in his head - he just doesn't talk about them the very first thing in the morning.  

While the giant sliding doors were being removed and replaced by windows, doors and drywall, a kitchen was also starting to come together.  The joy of reuniting with your stove and refrigerator - I've missed them so. When Mr. Compton had his office in the Old Lumberyard Office, he built a bathroom in this building that is now transitioning into our home.  He not only built one bathroom, he built two - male and female.  We don't know what his future plans were for this building, but looked like a business venture of some sort where you were required to have male and female bathrooms.  We made the male bathroom into our laundry room, and I allowed Mort to use 'the female' bathroom - kidding. A bathtub/shower was installed awhile back and an electric wall heater so that the toilet seat wasn't ice and one could step out of a hot shower and droplets would not start to freeze.  Things were definitely shaping up.  

Our bedroom was still on the 1st floor in what would eventually be the dining room.  It's not that we needed a dining room - it's just that there was so much open space in this lumber shed that we needed to name all of the spaces something.   This large space would also allow us to have a library, an atrium (full of plants and canaries/finches and all kinds of caged birds) and a music room.  So - lots of space, lots of names...We are avid readers and had a large collection of books waiting to be released from their cardboard boxes and out into the light.  And we are both music lovers (listening to and playing (I play the flute and Mort plays a pretend trombone) Before we installed a washer and dryer - we were at the local laundromat very often.  I would bring a book or two to read, but eventually, the sound of the dryer's thump, thump, thumping would get to me and I'd have to get up and move around. So, I would get up and do leg and arm exercises.  We found that the acoustics were pretty good in there so, Mort would accompany my workout with trombone (singing/noises). Not exactly video/tic toc material.     

 I do believe that we actually did eat at the dining room table, in our dining room a few times - probably when we would have company.  And, eventually we had a big table and lots of chairs out in the atrium (for our future Tourist Cottage guests - another blog).  It was much more pleasant in the atrium, eating breakfast in a bright room, lots of windows, plants from floor to ceiling, canaries singing and our favorite music playing. We had a class reunion at our Old Lumberyard house (complex) - it was for my 8th grade class from Niles Elementary School in IL.  (A story for a future blog).   For that wonderful reunion, we definitely used both the dining room and the atrium - and for that reunion, Mort set up a makeshift pub in the back part of the lumber shed that ran along Commerce St.(behind the bookstore and the barber shoppe (for a future blog). 

The task of drywalling the 18 ft. ceilings was a bit much!  But, we needed to insulate, so drywall and beams to blend in with all of the other wooden beam structures that were holding up the extensive roof were installed by Mort and crew.   It was looking so much lighter, brighter and more like a home to us.  

A short story.  While the big wooden doors were still in place, we would occasionally leave our dog Ted (an Australian Shepherd) in this large, open space. (He rode to work with Mort and crew everyday - he was so agile that he would actually climb construction ladders up to wherever his daddy Mort was).  Anyway, one evening, we decided to have dinner at the Old Chesterfield Restaurant, which was located right next door. It was a beautiful night, so we had our dinner in their outside seating.  Here comes our dog Ted and he actually walks right past us, without any recognition or acknowledgement.    We called to him, and he turned around, as if to say - "What are you guys doing here?"  Apparently according to others, Ted was a regular visitor to several businesses in town.  Down the road, we would also have kitties and when they were older they became known for their travels also.  (Everyone apparently knew them) Al, our long-haired black cat could often be found in Foundry Books (an open door - okay I'll go in) and he was also known to sit on the wood burner at the Brew Pub (not when there was a fire in there of course), but, when the door was open - an invitation to Al.  I would watch him cross Commerce St.  He knew by the sound of the car/truck tires how fast the oncoming vehicle was moving, and he would base the speed of his cat pace on that.  Sometimes a quick step - sometimes a, I've got time step.

  I am actually writing a book about Al & Sadie (Sadie is Al's pal, a Calico cat).  The story is in their voices, about their daily walk in Mineral Point.  They are aging, but in denial. (Aren't we all) Their desire is still to be known as tough, outdoor cats, but gladly return home to their cushy pillows and food dishes each night.  The book is called "We are Definitely Outdoor Cats".  And, maybe with this ambition to write these blogs - I will dedicate the time to finish the book and go to publish.  I have one published book already (The View from My Swing) about growing up in the wonderful ethnic neighborhood of Oak Park, IL in the 50's.   It's my story about being raised by two generations - my grandma & grandpa who immigrated through Ellis Island, from Italy, and my 1st generation parents in a big old two-family Brownstone in Oak Park, IL.   

After our restaurant was built and open, these two savvy felines quickly learned the art of getting fed by customers. We had outdoor seating so that patrons could enjoy the beautiful weather.  Mineral Point is very much a 'walking town".  So, when our customers were out walking their dogs, they could stop and each have a drink and a treat in our outside seating.  We would set out bowls of water and a treat or two for each dog patron. They would tie their pal's leash around the bottom of the table and enjoy a meal together.  Sadie & Al learned how to camouflage themselves in the nearby bushes until 'the coast was clear' and the dogs were gone.  They would stroll out like homeless felines and put on their saddest faces.  We would often see customers, looking around and then dropping bits of food for these two.  I'm sure Al & Sadie had pitiful looks on their faces like, no one feeds us, we're starving. Please feed us. One day, I walked outside because I noticed one of our cats sitting in a chair at a table with two guys that had just come off of the Cheese Trail on their four-wheelers.  I apologized and said I'd get the cat out of there - they said "Oh No, please don't, it's fine.  I noticed a little pile of food in front of the cat - they were definitely savvy cats.  

EGG SALAD SUPREME

Served on a large & lovely Croissant, fresh Spring Mix, Slices of fresh fruit and a side of Marinated Vegetable Salad

1 pkg. 3 oz. cream cheese, softened

1/4 cup of mayonnaise

1/2 teas. prepared mustard

1/2 teas. salt

1/2 teas. dill weed

pinch pepper

6 hard cooked eggs, chopped

1/2 cup choppy celery

1 can (2 1/4 oz.) sliced ripe olives, drained

2 Tab chopped onion

1 Tab chopped pimientos

Combine 1st 6 ingredients, mix well.  Add eggs, celery, olives, onion & pimientos, mix well. Cover and chill for at least 1 hr.  1/2 cup each serving yield 6 servings

MARINATED VEGETABLE SALAD

2 cups of small cauliflower flowerets 

2 cups of broccoli flowerets

1 cup of thinly sliced carrots

1 cup of coarsely chopped green pepper

1 med. onion, sliced & separated into rings

1 small zucchini, thinly sliced (1 cup)

1/4 cup halved pitted ripe olives

1/2 cup white wine vinegar

1/4 cup salad oil

1 Tab. sugar

1 teas dried oregano, crushed

1/4 teas salt     1/4 teas pepper

Cook cauliflower, broccoli, carrots, sweet peppers & onion in small amount of boiling water for 5 minutes or until crisp-tender.  Drain, transfer to a bowl. Stir in zucchini and if desired, olives.

For Marinade - in a screw top jar, combine vinegar, oil, sugar, oregano, salt and pepper.  Cover and shake well.  Pour marinade over vegetables - stir lightly.  Cover and chill 4 - 24 hrs. Serve with slotted spoon - makes 8 side dish servings. 

I decided to post these blogs a few times a week (memories are flowing) - the next one will have our Handmade Danish (cherry and cheese) and our Salted Caramel Brownies

HAVE A GREAT DAY!

RECIPES & MEMORIES OF THE OLD LUMBERYARD RESTAURANT (Part 3) Mineral Point, WI

THE OLD LUMBERYARD RESTAURANT & BAKERY 

PART 3 

You don't know how much you remember, until you start remembering.  Sounds silly but, as I write this series, thoughts and memories of our time at The Old Lumberyard are just flowing.  I wake up each morning with twenty new (old) memories that I really had not thought about in quite sometime - thank goodness they keep flowing or this would have ended with Part 1.😏

We moved from our little silver trailer into what were Harold Comptons offices. They are in the front part of the lumber shed that is right on Commerce St.  If I remember correctly Harold was a very successful photographer in the horse show industry.  There was no bathroom in these offices - but there was a bathroom in the 2nd lumber shed (like the 2nd layer of sheds - from Commerce St.).  So, if nature called during the night one would have to open the door - jump down between the buildings - open the door to the lumber shed and walk through the dark to the bathroom.  I had seen many sets of eyes on my nightly travels - cats, raccoons.  Also, little racoon footprints in the toilet bowl and a frog here and there.  I learned to wear shoes and carry a flashlight.  The big old sliding doors were still on the sheds and they would swing and move with the wind - so any little creature passing by could just come on in and set a spell.   

We got as settled as one could get in the office spaces.  In the front of the office, there was a curved, Formica topped counter.  Like one you would walk up to and ask for service. There were shelves under the counter, so I put our hot plate in there and microwave and that was our kitchen.  We put two comfy chairs and our television in the area next to that - ta da - a living room.  The office space then broke into rooms with all of the beautiful original woodwork and the incredible tall safes.  The safes were from floor to ceiling and large enough to make into a small usable room. But, without a combination, we decided against that and just put an object in the way so that the door would not close all of the way.  We decided early on that - the railroad and lumberyard probably kept their money and books in this giant walk in safe.   We think that there were probably payrolls in there also (maybe from other businesses in town).  The safe had outside doors and then a huge, heavy inside door.  

So, we're busy working - Mort in carpentry and me at Lands' End.  Coming home to our office/home every night and starting to make plans for these large lovely, empty buildings.  

One day Mort comes home and I inform him that I have rented out our current living space to Jim & Gayle Bull so that they could move their bookstore into this space.  Always the businesswoman - and Mort being used to his rather spontaneous wife... looked shocked for a moment and then began building us a space in the lumber shed with the bathroom.  It was a plastic small house within the shed- sheet plastic.  And, of course, winter was coming - always a challenge being married to this impulsive woman.    We put a couch, our bed, television and our clothes into our new plastic home.  Al Nobel gave us an old furnace and Mort set that up.  The duct blew right down onto the couch (just a few feet above) So, by the time we would watch television in the evening, sitting on that couch, our eyelids were dried closed.  It was nice and warm in our little plastic home, but dry as the desert.  We set up a few kitchen cabinets outside of the plastic house and I would put my coat and hat on and make a meal (as quickly as possible) and scoot right back into our bubble.  When the  bathroom was not heated it was like going to the potty at a campground in the winter.  I remember putting hand towels on the toilet seat so it would not be as big of a shock during the night.  We did put in a wall heater in the bathroom that first winter which was a welcome addition.  

Just thought of this:  while we lived in the office space (before renting to the Bulls) we had a crow named Fred who lived in a rather large cage.  Mort found him when he was a baby - thrown out of the nest by mom because he had a crippled foot.  We had him for 20+ years.  Anyway, we had him in the window of the office and people walking by on Commerce St. would come up and talk to him.  He would jump up and down on his perch and always said "who who" and "What do wait" (not sure what that meant) and would go on and on with siren like noises (sounded more like an British siren than American). So, occasionally when we might not have been fully clothed, we would walk into that room and see people's faces starring in at Fred and we'd have to duck behind something.  

The Bulls loved their new space and we loved them.  Mort had put a furnace in there and added a bathroom.  

I realize that we were not at all unique to Mineral Point.  Everyone that bought an old giant building that had never been a home - and had an outhouse out back - have gone through all of the work and living situations that we had.  I guess I wanted to write this for all those old enough to remember (fun memories)- but also for the younger people that thought that Mineral Point always looked just like it does today.  It did not, a lot happened before we moved there, and a lot has happened since then.  But, it did seem like there was a surge of people moving into Mineral Point, buying seemingly impossible buildings and making them into businesses/homes when we first bought the Old Lumberyard.  It took a lot of work, imagination and talent to improve and preserve these buildings by a lot of dedicated people.  

Onto the next two recipes....

We drove to Madison every week and handpicked all of our vegetables and fruits - no truck delivery for these items - I think that made our dishes really special.  And when we opened a produce stand in the parking lot - we would use all of those veggies & fruit.  One sweet gentleman patron told me one day - It was the first time he actually ate the garnishes on the plate. I put lots of seasonal fruits and veggies on each plate not just a wilted piece of parsley.  I cooked the way I would have wanted to eat and feed my family.   My goal was to always make better food than the average person would make at home.  I am frequently disappointed when eating out at restaurants, because I know that I could have made a better meal at home.  So, we don't eat out that often.   I don't think that I am that great of a cook - but I don't use convenience foods and I use fresh foods always and that makes a big difference, I think.  Just my style - maybe not everyone's.  

OLD LUMBERYARD BAKERY

CINNAMON ROLL RECIPE

INGREDIENTS:

Dough:

2 pkg. active dry yeast

1 Cup warm water (105 - 115 degrees)

2/3 cup plus 1 teaspoon granulated sugar, divided

1 cup warmed milk

2/3 cup butter

2 teaspoons salt

2 eggs, slightly beaten

7 -8 cups all-purpose flour, or more if needed

Filling:

1 cup melted butter, divided (2 sticks)

1 3/4 c. granulated sugar, divided

3 tablespoons ground cinnamon

1 2/2 c chopped walnuts, (optional)

1 1/2 c. raisins (optional)

Creamy Glaze:

2/3 cup melted butter (1 stick plus 2 tablespoons)

4 cups powdered sugar

2 teaspoons vanilla

4 - 8 tablespoons hot water

    Preparation:  In a small bowl mix together warm water, yeast and sugar and set aside.  In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs; stir well and add yeast mixture.  Add half the flour and beat until smooth.  Stir in enough of the remaining flour until dough is slightly still (dough will be sticky).  

Turn out onto a well-floured board; knead 5 - 10 minutes.  Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours. 

When doubled, punch down dough and let rest 5 minutes.  Roll out on floured surface into a 15 x 20 inch rectangle.  

To prepare filling:  Spread dough with 1/2 cup melted butter.  Mix together 1 1/2 cups sugar and cinnamon: sprinkle over buttered dough.  Sprinkle with walnuts and raisins, if desired.  (We did at the Old Lumberyard).  

Roll up jellyroll-fashion and pinch edge together to seal.  Cut into 12 - 15 slices.  Coat bottom of a 13 x 9 inch baking pan and a 8 inch square pan with remaining 1/2 cup melted butter, then sprinkle the remaining 1/4 cup sugar.  Place cinnamon roll slices close together in pans.  Let rise in warm place until dough is doubled in bulk, about 45 minutes.

Preheat oven to 350 degrees.  Bake 25 0 30 minutes, or until rolls are nicely browned.  Cool rolls slightly. 

To prepare glaze:  Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 tablespoon at a time until glaze reaches desired spreading consistency.  Spread over slightly cooled rolls.  

OLD LUMBERYARD

CHICKEN ENCHILADA PLATTER

We developed a really simple Salsa Verde Chicken Enchilada.  But what made it so special was that we made our own moderately spicy tomato salsa like mix (on the side) and served guacamole/sour cream/lettuce/black olives/and warm chips also on the side.  We made big fat enchiladas - enough for some patrons to ask for more chips to go so that they could make another meal out of it - we were glad they loved it that much!  So Colorful and Good!  There were not any Mexican restaurants in the vicinity at that time, so this was a treat to many.  

We used chicken breasts for a lot of our sandwiches and meals - so we always had fresh, tender breasts cooked and ready for our often-served enchiladas. 

1 teaspoon of vegetable oil

2 garlic cloves (minced)

2 cups Salsa Verde 

1/2 cup sour cream

1/4 cup cilantro leaves, chopped

2 cups Chicken (cooked and shredded)

1 cup of shredded cheese (cheddar, Monterey jack, asadero and quesadilla cheese).

Heat oil in a skillet over medium heat then cook garlic for about 1 minute.  Stir in Salsa Verde and cook until heated through, about 1 minute.  Remove skillet from the heat, then stir in the sour cream and cilantro.  

We'd heat the flour tortilla on the grill - or corn tortilla (for those sensitive to flour) Place the warm tortilla on a platter and load it up with tender, shredded chicken - add some of the salsa Verde/garlic/sour cream/cilantro mix and lots of cheese...Wrap that whopper up and cover with salsa Verde sauce and cheese.  The sides were just as good - the tomato salsa we made in-house was all fresh cut tomatoes, several different kinds of peppers, onions, cilantro and spices - left in chunks that we had marinating every day. 

Even though it's breakfast time - my mouth is watering - I think I will make these for lunch/dinner today.  

STAY TURNED FOR PART 4 

 I'M ON A ROLL - AND IT'S REALLY WINTER UP HERE IN THE UP (staying inside) - AND I'M A STORYTELLER (LEARNED FROM THE BEST - MY HUBBY - YOU WOULD THINK HE HAD LIVED SEVERAL LIFETIMES WITH THE NUMBER OF STORIES HE HAS).