It was a good day to “toodle” on Saturday. Plenty of sunshine made it a perfect day. We joined the Belskys and headed to Old Country Cheese Store on County Highway D in rural Cashton. It’s now in a newly constructed building and has many Amish items, a wide variety of cheese, hand-dipped ice cream cones and much more. It was a busy place. We went down country roads, enjoying the last days of autumn, and ended up in Rockton for lunch before returning home. It was a good memory day.
Doris Beier accompanied her daughter Jean to Bethel Home in Viroqua on Saturday, when they had the pleasure of wishing Doris’ aunt Mabel Parker a 104th happy birthday, plus Doris was able to spend time with her two sisters.
Ray and Jeri Maack and Nathan and Heidi celebrated Jeri’s birthday with a taco party at her parents Gale and Ardis Brandau’s home on Friday night.
Hazel Pasch attended the visitation for Dave McCracken in Kendall on Tuesday night.
David and Cathy Brandau appreciated a visit from Hazel on Wednesday afternoon, and on Friday, she and Donna Gosselin stopped by to visit with Darlene Martalock.
Family — including Josh Ferries of Prairie du Chien, Wis., Luke and Kristi Ferries and children, and Sheila Pasch and John Pasch — enjoyed time with Hazel on Saturday afternoon.
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I have a recipe cut from a magazine a long time ago. It’s easy and it’s good, especially if eaten warm.
Cranberry and apple crumble
Ingredients:
• 1/2 c. of flour
• ¼ c. plus 2 tablespoons of sugar
• ¼ c. of packed brown sugar
• ¼ c. chilled butter, cut into small pieces
• 6 c. of apples (about one-half-inch slices)
• 1 c. of fresh or frozen cranberries
• 1/3 c. of fresh orange juice
• 1 T. of cornstarch
Heat oven to 375. Mix flour, 1/4 c. sugar, brown sugar and butter, using finger tips to create pea-size crumbs.
Combine apple slices and cranberries in large bowl. Mix the orange juice, remaining 2 T. sugar and cornstarch in a small bowl. Pour over fruit and toss well. Spoon fruit into 2-quartbaking dish and sprinkle with flour mix over the top. Bake 40 minutes or until bubbly and golden. Serve warm with ice cream or whipping cream. Serves 6–8.
And that’s it for Oct. 24, 2017.
