Giving a Gift of Friendship

A year ago I got a memorable Christmas gift. A friend of mine gave me what appeared to be a zip lock bag with pancake batter in it. It was a cup of Amish bread starter and it came with instructions on how to keep it “alive”. Years ago I had tried to establish the Amish baking tradition and it was too hard. It took eight days of stirring and two days of “feeding” so that on the tenth day I could bake “Friendship Bread”. The instructions said to share 2 or 3 starts with friends so they can bake bread every ten days too. That was the hard part for me, finding someone who really wanted to bake that often.

I accepted the gift with a smile and a thank you. My mother use to tell me, “If at first you don’t succeed try, try again.” I decided to give Amish bread another try but this time make the recipe healthier. I cut out half of the fat and used whole wheat flour. Adding grated apples made the bread moist and delicious. Baking it in mini loaves made for smaller portions. After all the changes, my bread was more like a muffin than a dessert. Those watching their sugar intake could eat it without feeling guilty and my family loved the new recipe.

My friends are the reason I keep making Amish bread. Gerrie is a neighbor who lost her husband this past year and now lives alone. She likes my bread and even asked me for a starter. Giving her bread saves her the hassle of making her own. My friend, Phoebe, had a stroke several years ago and relies on her husband to cook their meals. Friendship bread it a treat that she and her husband really appreciate. Then there is sweet Cleo, 90 years old and restricted on what she can eat. When I deliver a loaf of bread to her she seems overjoyed to get it. It makes me happy seeing her eyes light up and her bright smile as she says “thank you” several times.

This month I will be baking more than every ten days. I have a freezer full of Amish starter that I never gave away and a list of friends I like to remember at Christmas time. If any of them like the bread and want to try baking it, I will gladly give them a starter, recipes and the instructions. I will also give them a warning that they might become addicted to it and feel like a slave spending so much time baking and washing dishes. They can weigh the pros and cons and then decide if giving a gift of friendship is really worth it.

Amish Apple Friendship Bread

Marilyn Atwood

3 cups flour (half whole wheat) *

2 teaspoons baking powder

1 1/2 teaspoons baking soda

3/4 teaspoon salt

3 teaspoons cinnamon

1 1/2 cups sugar

3/4 cup oil

4 large eggs, beaten

3/4 cup milk *

3/4 cup applesauce

1 1/2 cups grated apples

1 1/2 tsp. vanilla

1 1/2 cups Amish Friendship Bread starter

1 large box instant vanilla pudding (3/4 cup) *

Grease three 9x5 inch loaf pans or 7 mini loaf pans. Mix 1/2 cup sugar and 1 teaspoon cinnamon. Dust the greased pans with half of the mixture. Set aside the rest to be used later. In a bowl, whisk together flour, baking powder, soda, salt and cinnamon. Set aside. In a large non metal mixing bowl combine sugar, oil and eggs. Use a large wooden spoon to stir. Add milk, applesauce, grated apples and vanilla. Stir in dry ingredients. Add Amish starter and vanilla pudding. Stir just until blended. Pour into prepared loaf pans. Sprinkle the top with the remaining cinnamon and sugar mixture. Bake at 350 degrees: large loaves for about 50 minutes and mini loaves about 40 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from the pan. Cool completely on a wire rack then wrap in plastic wrap.

* I use food storage items so I can rotate my wheat, powdered milk and large cans of pudding.

A Time of Giving Thanks

November is the time to fill our hearts with gratitude for the beautiful earth that we live in. It’s a time to be thankful for the countless blessings that bring such happiness into our lives. I must admit that as a child I loved Thanksgiving because of the food. My mother knew how to make the best turkey, stuffing and dinner rolls. I loved Grandma Finlinson’s fabulous salad made with apples, pineapple, bananas and whipping cream. My favorite part of the meal was dessert: pumpkin and apple pies.

After getting married and having a large family, I became the hostess for the traditional dinner. My focus changed from eating the dinner to fixing the feast. Thanksgiving morning, after getting the turkey in the oven, I would spend the rest of the morning baking homemade rolls and pies. The Atwood tradition was not just apple and pumpkin pies but other favorites like banana and coconut cream. One year we had eight different kinds of pies and I sampled them all. I spent the rest of the day regretting my decision to overindulge.

This year my focus is not the food or the feast, but on my family. Memories of my parents come to my mind. I think of my lovely sister, Patricia, who lost her husband to cancer and raised her seven children alone for 11 years. Then she was diagnosed with cancer and after a year of struggling, she passed on to the next world. Ten months later, I lost my sweet sister-in-law, Jackie, who also died of cancer. The hymn “For the Beauty of the Earth” expresses my love for them: “For the joy of human love, Brother, sister, parent, child, Friends on earth, and friends above, For all gentle thoughts and mild.” Sometimes I think they are the angels that are helping me and my family get through the difficult times in our lives.

There is another reason I’m thankful this year: Grandpa and Grandma Atwood are here to be the guests of honor at our dinner. Grandpa is a cancer survivor. He was diagnosed with throat cancer about 18 years ago and has suffered so much through radiation treatments and surgeries. After one surgery, he had a ruptured jugular vein and nearly bled to death. It was a miracle that a doctor was in the right place at the right time and acted quickly to save his life. Another emergency surgery and 7 pints of blood kept him alive. Even though he can’t talk, has difficulty eating and breathes through a tracheotomy he doesn’t give up. He is still here for his family who loves him and admires his courage to carry on in spite of his trials. This year I’ll serve him his favorite banana cream pie and he will smile and in sign language say “thanks” and “I love you”. Thanksgiving is a time to give thanks for friends on earth and friends above.

Marilyn’s Banana Cream Pie
2 1/2 cups milk
3/4 cup sugar
5 Tbsp. cornstarch
1/4 tsp. salt
3 egg yolks, beaten
2 Tbsp. butter
1 1/2 tsp. vanilla
2 bananas
1 cup whipping cream

Put milk in a large microwave-safe bowl and heat for about 3 minutes on high until milk is hot and steamy. Mix sugar, cornstarch and salt in a small bowl. Whisk into the hot milk and microwave, uncovered, on high stirring every two or three minutes until the mixture thickens. Whisk a small amount of hot liquid into egg yolks then gradually return to the bowl, stirring constantly. Cook 2 or 3 minutes longer or until bubbly, stirring as needed. Stir in butter and vanilla and cool to room temperature, stirring several times. Whip 1/2 cup cream until thick and mix into the pudding using a hand mixer. Beat until smooth. Arrange bananas in a baked 9” pie crust. Top with filling, cover with plastic wrap and chill several hours. Whip the rest of the cream, sweeten with sugar and vanilla to taste. Add additional bananas if desired. To make coconut cream, omit the bananas and fold in 3/4 cup coconut into the filling.

Good Attendance for Good Grades

Every fall I had to have a flu shot. Because I was the daughter of a doctor I was put through this ordeal every year. My dad would bring the vaccine home from the office and the brave children (I was one of those) would line up and get their shots. The fearful kids would run and hide hoping to avoid the pain. It was part of the Moody wellness program that also included frequent hand washing and never sharing germs. I was so afraid of germs I wouldn’t dare take a bite of someone else’s candy bar or drink out of someone else’s glass for fear of getting a dreaded disease.

My dad was very wise and a good example of staying healthy. Every day he was exposed to so many germs as he took care of his sick patients, yet I can’t remember him missing work because of illness. The only time I remember seeing him in bed during the day was after he had open heart surgery. As for me, I rarely missed school. If I ever complained of feeling sick, I got a mini physical exam. If I didn’t have a fever or other symptoms I had to go to school.

Now looking back on my success in school, I can definitely see a connection to attendance and good grades. In 9th grade, the year I got a certificate of merit for perfect attendance, I also got my best report card and a 4.0 for my final grades. In high school when I got involved in extra curricular activities, my attendance went down and so did my grades. My lowest grades came at BYU when I went on tour for 10 days performing with the Sounds of Freedom. Too bad I didn’t have a private tutor to help me get through those tough classes.

There were a few time I remember getting sick, usually with a flu bug that had my stomach in turmoil. I hated throwing up more than anything else. I tried sipping 7 up until my stomach could hold down real food. I was so thankful for hot soup and crackers that seemed to work like magic, making me feel better again.

It has been said that chicken soup is good for whatever ails you. Now there is scientific evidence that it really is true. Search the Internet and read how it helps relieve the symptoms of colds and flu. It’s also a good comfort food on cold winter days and on Halloween it helps if you eat it before you eat too many treats. If you don’t have time for homemade, keep your shelves stocked with soup ready to eat. Better yet, develop the good health habits that will keep you feeling good and happy to be in school every day.

Creamy Chicken Noodle Soup

2 lbs. boneless chicken breasts

4 cups water

3 tsp. chicken soup base

1 cup chopped onions

2 cups sliced carrots

2 cups diced celery

2 10 1/2-ounce cans chicken broth

Egg noodles (about 16 oz.)

1 cup frozen peas

1 can cream of chicken soup

1/2 cup water

1/2 tsp. thyme leaves

1/4 tsp. pepper

Salt to taste

In a large pan, cover chicken breasts with enough water to cover. Simmer about 20 minutes or until cooked completely. Remove chicken. Add soup base, vegetables and the rest of the water. Simmer until vegetables are tender. Add noodles and chicken broth. Simmer until noodles are done. Add peas, seasonings and cream of chicken soup that has been thinned with water. Cut chicken up in chunks and add. Heat and serve.

Homemade Egg Noodles

Beat 1 egg, 3 Tbsp. water and 1/2 tsp. salt. Stir in 1 cup flour and then knead dough on a well-floured surface until smooth. Divide into two balls and roll each out very thin. Allow to dry for at least an hour, turning over two or three times. Roll each up like a jelly roll and cut into 1/4 inch strips. Unroll and let noodles dry about 20 minutes. You can store them in a plastic bag to be used later.

A Unique Anniversary Tradition

My wedding anniversary is usually a quiet celebration for the two of us. I like fixing Mike his favorite dinner and staying at home. He prefers taking me out to my favorite restaurant. We rarely plan a romantic get-away because June is the time to get my garden growing. My brother, Michael, however has a very unique anniversary tradition. He and his wife, Maria, host a party for friends and family. Their annual Jell-O Fest has become an event that I look forward to every year.

Maria and Michael came up with this idea sixteen years ago. Jell-O was not normally served at their home because of the high sugar content. They thought it would be great fun just once a year to splurge and have a buffet of anything made with Jell-O. Activities include a Jell-O puzzle and singing the famous “Jell-O Song” in a round. That was the beginning of what is now a fun get-together planned around their special day, September sixth.

This year’s fest was well attended. Over 50 people came representing 16 different families. Sixteen creative Jell-O items were entered into the contest. Milton Moody baked pastries filled with cheesecake pudding and lingonberry jam. Milo Calvin Moody brought a lime Jell-O salad, the kind that made our state famous. (Utah is the only state to prefer lime Jell-O over red!) Rachel Jones brought a chocolate dessert that was amazing, and Elisabeth Oldham won the award for the “Most Original Use of Jell-O,” sculpting a snowman out of Jell-O and a little bit of water. Everyone who entered got a prize and an elegant certificate of merit. I was honored to win the “Sweepstakes” award with my Angel Berry Delight.

The celebration is not limited to Provo. This year, my sister and her husband enjoyed Lime Cottage Cheese Salad in Switzerland. Michael and Maria have held their Jell-O Fest in Haiti for three years and one year in Jerusalem. The next three years they will have their party in paradise: Michael will be a temple president in Tahiti. So while they will be packing three packages of Jell-O and leaving us, their children will carry on with the tradition here. After all, Utah is the Jell-O Capital of the World (www.awesomeamerica.com) and the Moody family knows how to celebrate.

Angel Berry Delight
By Marilyn Atwood

1 cup sugar
4 Tbsp. cornstarch
1 3 oz. pkg. raspberry gelatin
2 cups water
1 8 oz. pkg. cream cheese, softened
1 8 oz. carton raspberry yogurt
1/2 cup powdered sugar
1 cup heavy cream, whipped
1 angel cake cut into 1-inch cubes
3 cups fresh raspberries *
1 can whipped topping

Make a glaze by mixing sugar, cornstarch and gelatin a saucepan. Add water, bring to a boil and cook until thickened. Set aside to cool. In a small bowl, beat cream cheese until smooth. Blend in powdered sugar and yogurt. Fold in cream. In a 4 qt. clear glass bowl, layer a third of the cake cubes, glaze, raspberries and cream mixture. Repeat to make three layers. Garnish with whipped topping and more raspberries. Cover and refrigerate for at least 2 hours or overnight. * Substitute strawberries, blueberries or use all three.

Share Your Abundant Harvest

My first garden was a good learning experience for me. I purchased the seeds, everything I thought my family would eat, then I carefully followed the directions on the back of the package. When it came to the zucchini and cucumber seeds, I opened up the package and planted all the seeds. I ended up with 11 hills of zucchini and 20 hills of cucumbers! I had never heard the joke “How do you plant zucchini? Plant three plants and hope that two of them dies.”

I soon found out that everyone who likes zucchini usually has one or two plants in their backyard. I couldn't give away my surplus and was probably picking a dozen a day. Not wanting to waste any, I decided to look for new recipes. For just a dollar I got twenty pages of tried and true recipes from the USU Extension Service, everything from pickles to pancakes. I enjoyed testing the many recipes and most often my family enjoyed eating my culinary creations.

That first year I had wonderful zucchini, but the past two years something has gone wrong. Instead of getting new seeds, I've been freezing my seeds and using them again. The seed package says “Black Beauty” a nice dark green variety, but my zucchini are lighter green with stripes. I call them “zebra zucchini”. Even though they taste the same, I usually don't give them away because they look so strange.

Even if I had perfect produce this year I have been too busy to pick it. Thank goodness for my daughter and her four enthusiastic children who love harvesting the garden and I'm so glad to share with them. Summer is a great time for healthy meals that include lots of fresh vegetables from the garden. Children learn to love and eat vegetables when they help grow and harvest them.

Here's another zucchini joke: "Do you know why Mormons lock their cars when they go to church in the summer? So they don't come out and find their car full of zucchini!" I think it is a blessing to have an abundance. Just have lots of good recipes and friends to share your harvest with.

Zucchini Picnic Cake

Marilyn Atwood

2 3/4 cup flour (or half whole wheat)

1 tsp. baking powder

1 tsp. soda

1 tsp. cinnamon

1/2 tsp. salt

1 3/4 cup sugar

1/2 cup melted butter

1/2 cup oil (or applesauce)

2 eggs

1/2 cup sour cream (or buttermilk)

1 tsp. vanilla

2 cups grated zucchini

Sift flour, baking powder, soda, cinnamon and salt together. Set aside. In a large bowl, cream the sugar, butter, oil and eggs. Add sour cream, vanilla and dry ingredients, stirring until blended. Stir in zucchini. Spread in a 10x15 inch pan that has been well greased. Sprinkle on the top a mixture of ½ cup packed brown sugar, 1 cup chocolate chips and ¾ cup chopped nuts. Bake at 350 degrees for 30 minutes or until a toothpick inserted comes out clean. Instead of sugar topping frost with Carmel Frosting: Melt 6 Tbsp. butter in a sauce pan. Add 1/4 cup milk and 1 cup brown sugar and bring to a boil. Remove from heat and add 1/8 tsp. soda, 1/3/4 cups powdered sugar and 1 tsp. vanilla. Beat with electric beaters until smooth.

Carefree Summer Days

The past few weeks I’ve been remembering the carefree summer days of my youth. No worries or stress, just fun filled days doing whatever I wanted. I could walk less than three blocks to the public library and find a book on any subject to read without the pressure of school and trying to get good grades. Our back yard was a perfect place with a covered patio to relax in the shade and read.

There was time for drawing paper dolls and designing their clothes to wear. I liked to crochet and cross stitch and kept busy by making hand made treasures for my “hope chest”. As a teenager, I loved sitting down to the piano to play and sing my favorite songs. I spent hours sitting on my front porch playing the guitar and watching for a certain boy to drive by in his blue Volkswagen.

On special occasions like the 24th of July, we would celebrate by eating out. I was so lucky to live less than a block away from Glade’s, the best place in town for hamburgers, fries and milkshakes. Back then, a milkshake was only 25 cents and they had so many flavors to choose from. My favorite was raspberry, so thick and delicious that I savored every spoonful.

There was always time for playing games. Our back yard was the gathering place for croquet or basketball. If it was too hot, my friends and I would play board games to pass the time. My favorite was “Life” where you would get an occupation and fill your car with pink and blue pegs that represented your children. That game never prepared me for real life where my van would be filled with 8 kids and days would become busy and hectic.

Yes, times have changed and life gets more complex as the years go by. Next week, the last of eight children will be getting married along with the arrival of another grandbaby, number eighteen. Now at family gatherings we will have as many as 36 people, but life is good. The rewards for years of hard work and facing the challenges of raising a family are many. My family is the greatest source of joy to me.

There is a song about happiness I learned a long time ago. I searched out “Charlie Brown happiness song” on the Internet and watched the cartoon of the things that bring happiness to children. It mentions food like ice cream and pizza, but my favorite phrase is “having a sister, sharing a sandwich, getting along”. It made me decide to take time out of my busy schedule to enjoy the simple things in life and share them with my family.

Homemade Ice Cream

4 cup fruit (peaches, raspberries or strawberries)

1/4 cup lemon juice

3 cups sugar

4 cups cream

1 can evaporated milk, chilled

6 cups milk (or more)

Chop or mash the fruit and combine with lemon juice and sugar. Let it to sit for 15 or 20 minutes or until sugar is dissolved. Combine all ingredients in a 6 quart ice cream maker and add milk to the fill line. Put the lid on tightly, add ice and rock salt and freeze.

Celebrate the Summer

When I became a June bride I knew it would be the perfect time for future anniversary celebrations. With beautiful warm weather, the end of school and the future summer months ahead, I dreamed of the romantic get-aways Mike and I could have together. Our first anniversary in 1973 gave me another reason to celebrate: I had made it through my first year of teaching school and seven months of a difficult pregnancy. I was looking forward to something really special.

I soon found out that Mike loved to fish. He and his father had a tradition the first week of June of fishing together on the opening day of fishing. When he invited me to go I had mixed emotions. I do love the out-of-doors. I went with Mike on the deer hunt in October and was such a good sport to go camping in the cold. We got two deer and I filled my freezer with all that meat. Cooking the venison made me nauseated but Mike learned to do the cooking. Even though I wasn't fond of the wild meat, it was leaner than beef and so I ate it. If I could endure the deer hunt and eat wild meat I could also carry on with the fishing tradition and enjoy eating the fish we might catch. I decided to go with him.

Well we packed up and headed out on June first for Schofield Reservoir. I thought I was in for a wonderful adventure but our anniversary night was more of a nightmare. Instead of a spacious tent, we slept in the back of his dad's truck. The camper shell was so small it gave me claustrophobia. There was a board placed right above our heads so if you tried sitting up you would hit your head. (Fortunately that didn't happen.) I was very thankful for our anniversary gift. Mike surprised me with two sleeping bags that zipped together. At least I had room to roll over and try to find a comfortable position for my huge belly. In the middle of the night when I woke up with an urgent need, it was extremely awkward for me to get out of the truck but somehow I managed. It was a night long to be remembered, but not a pleasant memory.

We had a wonderful day fishing and that was the first of many fishing trips I went on with “honey”. I enjoyed fishing in the wilderness areas when we would ride our horses to a remote lake or stream miles away from the popular places. My favorite fishing memory was fly fishing on the Thoroughfare River in Wyoming. Mike, his friend Craig and I caught so many fish we had to let most of them go, but we saved enough to wrap them in foil and cook them in the hot coals of the campfire that night. Eating fresh trout in the mountains makes for a happy camping trip.

Mike still loves to fish, but most of the time I send him off with his fishing buddies and I stay home. I tell him he can go anytime he wants as long as he brings home fresh fish for a delicious dinner. If they don't come home with fish, we can buy fresh salmon at the store and still have a wonderful fish fry. I know the health benefits of eating fish and now prefer it to red meat.

I still like to go fishing when it is with the grandchildren. Our first trip with our three little grandsons was so much fun. We even got the great grandparents to go along. Great-grandpa Dick and Mike were kept busy baiting the hooks and I kept busy taking the pictures. The boys were elated every time they reeled in another fish. This year for Micah's June birthday, he wants Papa Mike to take him fishing with just the boys. Maybe I can persuade him to let me go along as the official photographer. What a great way to celebrate the summer with a family fishing trip to the lake. Even if you don't catch any fish you are making memories and spending precious time with the ones you love most.

Melinda's Grilled Salmon

2 Tbsp. olive oil

2 tablespoons sugar

1 Tbsp. citrus grill seasoning*

1 tsp. pepper

2 lbs. salmon

Wash salmon thoroughly. Mix the olive oil, sugar, seasoning and pepper in a small bowl. Spread half of the mixture on one side of the fish and place that side down on heavy-duty aluminum foil. Spread the remaining mixture on the other side. Grill the salmon for 12 minutes on the first side. Cover with more foil, sealing edges so the oil doesn't come out and carefully turn it over. Grill for 10 more minutes or until the fish is flaky but still moist. Serve with fresh lemon juice or tartar sauce: Combine 1/2 cup mayonnaise, ½ cup sour cream, 1 Tbsp. dill pickle relish and 3/4 tsp. citrus grill seasoning. *Buy seasoning at Sam's Club or substitute your favorite fish and seafood seasoning if desired.

Cooking tip: To remove the skin, put the skin side down in a hot greased pan for a few minutes or until the skin can be removed.