THE OLD LUMBERYARD RESTAURANT & BAKERY
Hi - I'm Laura Crowley. My husband Mort and I purchased the Old Lumberyard at the bottom of Commerce St. from Harold Compton in 1997 (our best guess without checking paperwork that is still packed somewhere). We've moved a lot in the last few years - buying - renovating - moving seems to be our thing.
We are originally from Chicago. Lived for a time in Spring Grove, IL and then traveled down to the Smokey Mts. and fell in love with the mountains and the weather. We moved down there and built several homes. But our heart was really the Midwest - it was really what felt like home to us. So, we sold the several homes that we built near Gatlinburg, TN and moved back up north. We were not sure where we were going to move to so we rented a condo in the suburbs of Chicago for a period of time (and a good friend in Spring Grove, IL stored all of our stuff). We had a lot - a small silver trailer (an Avalon) an old school bus and tons of stuff - we are avid collectors.
We have friends that live in Baraboo, so we made an appointment to meet with a Realtor in that area. Enroute, we stopped at a gas station, and I picked up a real estate book and we continued our travels. Along the way, I came upon quite a few listings for a Historic City called Mineral Point, WI. There were rock houses, many different styles of beautiful architecture, houses with several fireplaces...on and on. Sounded like heaven. After some persuasion to alter our route to Baraboo, we entered the beautiful City of Mineral Point. We instantly fell in love, it was like stepping back in time. After cancelling our appointment in Baraboo, we located a Real Estate office in downtown Mineral Point. The Broker, Janet Jackson just happened to be in her office on High Street. It was really closing time, but she graciously showed us all around the City. We stayed at a motel on Hwy. 151 and made arrangements for Janet Jackson to show us buildings that were so sale the next day also. After a day of showing us so many beautiful places with so many possibilities, we wanted to buy everything. Mort is a Contractor/Carpenter and Laura is a constant Idea Generator. We returned to the motel that evening and talked over all of the exciting possibilities. Mort was in favor of purchasing the Soda Pop Shop which did not require a lot of work/rehab and Laura's vote was for The Old Lumberyard. We are both driven by emotion - not reality....(we could really use adult supervision). So, the Lumberyard it was. After a little negotiating with the owner, it was ours, where would we start. We would spend all day in the buildings, walking from shed to shed, discussing all of the endless possibilities.
We went back to our friend's house in Spring Grove, IL, that was storing our stuff. Laura pulled our little silver trailer with our truck and Mort drove our old School bus to our new home - The Old Lumberyard. We parked our little silver trailer in between the sheds and slept/lived in there for a while. Thank goodness Mr. Compton had built two bathrooms in the lumber shed that would become our house. There was electric in the lumber shed, so we could run extension cords out to the trailer.
Stay Tuned for Part 3
But, in the meantime, here are TWO more FAVORITE RECIPES
from the Old Lumberyard Restaurant & Bakery
TRIPLE CHOCOLATE COOKIES
1 3/4 Cups Flour
1/2 Cup Baking Cocoa
1 teas. baking soda
2 cups (12 oz) pkg. morsels, divided
1/3 cutter
1 1/4 cups (14 oz. can) Sweetened Condensed Milk
1 Egg
1 teas. vanilla extract
1/2 cup chopped nuts
For the Bakery, we would triple this recipe - this would be more appropriate for a family
Combine flour, cocoa & baking soda in a medium bowl. Melt 1 cup morsels & butter in large, heavy saucepan over lowest possible eat, stirring until smooth. Remove from hear. Stir in sweetened condensed milk, egg & vanilla: mix well. Stir in flour mixture. Stir in nuts & remaining morsels (dough will be soft) Drop dough by rounded tablespoon onto baking sheets. Bake in preheated 300-degree oven for 20 minutes. Remove from baking sheet to wire rack immediately. Makes about 30 cookies.
GOOEY CARMEL-PECAN ROLLS
(We called them Sticky Buns at the Restaurant/Bakery)
We could not make enough of these - they sold out every single day - SO GOOD!
Bake 20 minutes at 375 degrees Rise 1 1/2 hrs. - Makes 12 rolls.
4 to 4 1/2 cups all-purpose flour
1 pkg. active dry yeast
1 cup milk
1/3 cup granulated sugar
1/4 cup butter
1/2 teas. salt
1/4 teas - ground ginger, ground nutmeg, ground cinnamon, finely shredded orange peel or finely shredded lemon peel (optional)
2 eggs
1/2 cup packed brown sugar.
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/3 cup butter
2/3 cup packed brown sugar.
3 tablespoons light-colored corn syrup
1 cup chopped pecans.
3 tablespoons butter, melted.
In a large mixing bowl stir together 2 cups of the flour and the yeast; set aside.
In medium saucepan heat and stir milk, the 1/3 cup granulated sugar, the 1/4 cup butter, the salt and, if desired, a spice or peel just until warm (120 to 130 degrees) and butter almost melts. Add milk mixture to dry mixture along with eggs. Beat with electric mixer on low to medium speed 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total) Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface. Cover; let rise in a warm place until double in size (about 1 hr.)
For Filling, in small bowl stir together the 1/2 cup brown sugar, the 2 tablespoons granulated sugar and the 1 teas cinnamon; set aside.
While dough is resting, in a medium saucepan melt the 1/3 cup butter. Stir in the 2/3 cup brown sugar and the corn syrup. Cook and stir until combined. Pour into an ungreased 13 x 9 x 2-inch baking pan.
Sprinkle pecans over top. Set aside.
Roll dough into an 18 x 10 in rectangle. Brush dough with the melted butter. Sprinkle filling over dough rectangle. Roll up, jelly-roll style, starting from a long side. Seal seam. Slice roll into 12 equal pieces. Place, cut sides down, in prepared pan. Cover: let rise in a warm place until nearly double (about 30 minutes) Or, cover, rolls, loosely with plastic wrap, leaving room for rolls to rise. Refrigerate for 2 - 24 hours. Uncover and let stand in room temperature for 30 minutes. OR - we baked them right away every night after they rose a 2nd time.
Bake in a 375-degree oven for 20 - 25 minutes or until golden. Cool in pan for 5 minutes. Invert rolls onto a wire rack or serving platter.
NEXT BLOG PART 3 WILL INCLUDE MORE MEMORIES
AND TWO MORE FAVORITE RECIPES
CHICKEN ENCHILLADAS WITH OUR HOMEMADE SALSA
AND OUR
DELICIOUS CINNAMON ROLLS
I'll post it on the Mineral Point Area Community Network Facebook Page
Thanks for looking - have fun baking.
