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).  

RECIPES & MEMORIES OF THE OLD LUMBERYARD & RESTAURANT (Part 2) Mineral Point, WI

 

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. 

RECIPES & MEMORIES OF THE OLD LUMBERYARD RESTAURANT (Part 1) Mineral Point, WI

 

   Breakfast Menu 

The Old Lumberyard Restaurant & Bakery on Commerce St. 

In 1999, Mort & Laura Crowley stopped in Mineral Point, WI on their way to Baraboo, WI.  They had an appointment to look at some Real Estate in Baraboo.  Once we drove around Mineral Point, we never wanted to leave, and we didn't. The Crowley's ended up buying and renovating the Old Lumberyard Complex of Buildings & in the next few years several other businesses we built on the vacant land that was part of the sale.  In addition to building the Restaurant/Bakery and Storage Units,

one of the small buildings (an old train engineers building) was renovated and made into an overnight Tourist Cottage nightly rental.  An Antique Shoppe and a weekend Flea Market were opened in the long lumber shed that is right on Commerce St. . And then, we set up a produce stand with fresh veggies and seasonal goodies in the parking lot.  At Holiday time fresh Christmas trees and wreaths were sold in the parking lot that was lit up with strings of old fashioned big light bulbs.  

RECIPES FROM THE OLD LUMBERYARD BAKERY

We created, cooked and baked many great dishes and goodies everyday- always fresh and made from scratch.  Here are the super special, most requested items from the bakery cabinet and from our menus.   We sold approximately 350 pieces of bakery per day.  We catered many events (Lands' End, Alliant Energy and several other Companies and Organizations) in the area.  We even prepared and delivered complete Holiday Meals to individual's homes (on the Holiday).  Homemade beautiful cakes were also made for weddings and many special requests from our lovely, loyal patrons were created and delivered.   I still receive msg. from individuals about how much they loved and really miss our restaurant.  So, I thought - since we're not going back into the restaurant business (we are currently, still, renovating homes/buildings but, now in Upper Peninsula, MI) I would add a new post to my Blog with recipes from the bakery/restaurant.  SO, here are a few - if anyone else reading this thinks of something that they loved and would like me to share the recipe - I would be happy to....I saved all of my recipes.....

STREUSEL TOPPED BLUBERRY MUFFINS

Makes 1 dozen.

Streusel Ingredients

2 tablespoons all-purpose flour

2 tablespoons white sugar

1/2 teaspoon ground cinnamon

2 tablespoons butter, cut up

Batter Ingredients

2 cups all-purpose flour

2teaspoons baking powder

1/2 teaspoon salt

1/2 cup butter 

3/4 cup white sugar

2 eggs

1 teaspoon vanilla extract

1/4 teaspoon grated lemon peel

1/2 cup milk

Blueberries Plus flour to keep the blue in the blueberries..:)

1 1/2 cups of fresh or frozen blueberries

1 - 2 tablespoons flour

Preheat oven to 375 degrees - grease or line 12 muffin cups...

combine 2 cups flour, 2 teaspoons baking powder and 1/2 teaspoon sale in medium bowl.  In small

bowl sprinkle 1 -2 tablespoons flour over blueberries, set aside.  (This simple trick will keep you from having 'purple' batter).  In mixer bowl, beat 1/2 cup butter with 3/4 cup sugar at medium speed until light and fluffy.  Add eggs, beating until smooth.  Add vanilla and lemon peel.  Remove beaters and fold in dry ingredients by hand, alternately with milk.  Fold in blueberries.  Remember, fold gently, don't stir.  Spoon batter into prepared cups.  Sprinkle with streusel topping mix. 

  TO MAKE STREUSEL TOPPING:  Combine 2 tablespoons flour, 2 tablespoons sugar, 1/2 teas. cinnamon. in a bowl.  Cut in 2 tab butter with fork or pastry blender until mixture resembles course crumbs. Bake 20 - 25 minutes, until toothpick inserted in center of muffin comes out clean.  Cool in pans on wire rack.  These muffins freeze really well and re-heat in the microwave successfully - Enjoy.  

PEACHES & CREAM MUFFINS

Makes 24 muffins.

Ingredients:

2 cups canned peaches, drained (save juice)

4 cups flour

2 cups sugar

2 teaspoons baking powder

1/2 teaspoons sale

3 eggs

3/4 cup oil

2 cups milk

Filling:

8 oz. cream cheese

3/4 cup sugar

1 tablespoon peach juice

1 teaspoon almond extract

Topping:

1/2 cup sugar

1 teaspoon cinnamon

Dice drained peaches to size of peas.  Set aside.  In a large bowl, mix flour, sugar, baking powder and salt.  In separate bowl combine eggs and oil.  then whisk in the milk.  combine egg and flour mixtures.  then fold in diced peaches.

For Filling, bet cream cheese, sugar, peach juice and almond extract.  Fill greased muffin tins half full of batter.  Drop 1 teaspoon of the filling into each muffin cup of the batter.  Top with 1 1/2 tablespoons more batter.

For topping:  mix cinnamon and sugar.  Sprinkle over muffins.  Bake in a preheated oven at 350 degrees for 20 minutes.  Best served warm.  

SPLIT PEA SOUP - served daily due to demand plus, always made a 2nd soup (a different each day)

Makes 2 qts. 6 - 8 servings

1 lb. green split peas

2 smokes ham hocks (about 1 1/2 lbs.) I used the ham bone from a daily special

2 celery ribs - finely chopped

1 med. onion, finely chopped

1 med carrot, finely chopped - I think I used several carrots

2 chicken bouillon cubes

1 teas. garlic powder

1 teas. salt

1/2 teas. pepper

1/2 teas. dried oregano

8 - 10 cups water

1 bay leaf

Combine all - bring to boil - reduce heat-simmer for 3 hrs. Remove and discard bay leaf, remove ham hock - cut off meat.  

I WILL BE POSTING A FEW MORE RECIPES AND MEMORIES OF OUR TIME AT THE OLD LUMBERYARD SEVERAL TIMES A WEEK.  I THINK I'M WORKING TOWARDS COMPILING A BOOK - WE'LL SEE....

Crowley's Renovation & Building Projects in Mineral Point, WI