Grandma Libbey’s Soft Ginger Cookies

Our camp cook’s wife, Lorraine, shared her recipe for soft ginger cookies after I begged for it at one of the sumptuous Christmas open houses she and Chris hosted. As I have mentioned before, I really prefer cookies that remind me of cake rather than crackers. I do like crackers, particularly when they are smeared…
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Buttercup Squash Soup

On the twentieth of July, 1962, I had to scrape frost off the windshield of my magnificent 1950 Desoto Club Coupe. I had a summer job at WERL in Eagle River, Wisconsin, and was sharing a cabin on Silver Lake with Nelson, a friend from Hayward, who had signed on the radio station earlier that…
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Blackberry Jelly & Syrup

When we pick berries, Jerri freezes the ones we don’t use right away. Frozen berries don’t have the texture of fresh fruit, but they work fine for pies, cobblers, crisps and jellies. One big advantage of frozen berries is that they keep a long time. We just made two batches of Blackberry Jelly and two…
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Pork Chops Marsala

Although pork is the most widely eaten meat in the world, many people do not know how that happened. Archeologists have proved that pigs were first domesticated nearly simultaneously about 10,000 years ago in eastern Turkey and 4,000 miles away in central China. More recently, genetic research has revealed how various breeds of hogs developed…
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Madge Prewitt’s Apple Cake Revisited

Our friend Rich and I picked apples yesterday at his family farm near Luck, Wisconsin. Rich now uses his old home as a hunting shack, so most of the time there is no one to disturb the deer that, as Rich says, “give the tree a haircut” on those years when it bears fruit. They…
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