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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.  






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