Butterscotch Caramel Sauce

I just found this recipe for Butterscotch Caramel Sauce written in Theresa's own hand.

When I get a minute, I am going to make some of this delicious magic!

I remember my mom pouring this on ice cream, popcorn, or simply making it into some small caramel balls ready to pop into your mouth. One time, we cooked it a little too long and she quickly put the balls on a stick-- making delicious caramel suckers. 

Theresa never let things get her down, she just went with it, and worked with what she had.

Theresa, Jean, Ellis, Sheila

Each time I clean a new box, I find another simple reminder of my wonderful mother, and know that she was such an amazing human being.

I miss her...

Peach Syrup Compote

Tonight I made some delicious peach syrup compote with the delicious peaches from our new peach trees we planted last summer.

I learned how to make syrup from my mom, Theresa. I remember her whipping up a batch of homemade syrup almost every morning. One morning my mom tripped as she was bringing the hot syrup to the table and the hot syrup poured all over me. She rushed me immediately to the shower for a douse of cold water. I quickly changed my clothes, bandaged a few spots, and even made the school bus on time.

Theresa at age 7

I thought a lot about my mom tonight as Scott and I put our peaches to use as we prepared to store some delicious freezer syrup for Saturday morning pancakes this winter.

Of course I add honey to any recipe I can, rather than sugar, because that is what my mom did. She was raised as a beekeeper's daughter. My grandpa's nickname was "Oscar Honeybee." He ran quite a large operation supplying honey to local restaurants, grocery stores, and more. 

Peach Syrup Compote

16 cups peeled and cubed peaches
4 cups water
4 cups honey
1/4 cup lemon juice.

Instructions: Bring a pan of hot water to boil and place a few peaches in the water for about 3 minutes. Pull out the peaches, run under cold water, slide off the skins and remove the pit.

Continue the process until you have 16 cups of peeled and cubed peaches.

Place the cubed peaches and 4 cups water in a large pan and bring to a boil. Reduce heat and simmer over medium for 20 minutes. Let cool for about 5 minutes.

Run the peaches and water through the blender to blend to desired consistency. We like ours smooth, but you can leave chunky if you desire.

Add 4 cups of honey (local if you can find it for the added health benefits), and 1/4 cup lemon juice. 

Return to heat and bring to a boil. Reduce heat and simmer for 15 minutes. Let cool for about 15 minutes and then place in freezer tight containers.

Best Ever Freezer Tomato Soup

Today as I was making delicious Tomato Soup, using the bounty of Tomatoes we have in the garden this year, I couldn't help thinking about my mom. Everything I know about cooking, canning, preserving, I learned from her example.

Especially when I added the chicken stock to the recipe below with the ease of opening a can.

I know that my mom would not have to use a store bought ingredient filled with preservatives,  because she would always have her own stock-base of chicken or beef in a quart jar ready to add into her recipes.

To make the Theresa's Chicken or Beef Stock, she would take any leftover meat and bones, add water, bring it to a boil, and simmer for about 20 minutes. She would strain the bones and meat and put the stock in quart jars ready for making soups, gravies, and etc. She would usually make enough to fill just 1 quart that she would use throughout the week.

So, thinking of mom, here is my attempt to keep her memory alive as I use those delicious fruits and vegetables growing in my garden as I make one of my favorite of all comfort foods!

Freezer Tomato Soup

Chop:

3 fresh onions
6 gloves garlic
6 small garden (or 2 regular size) carrots
2 celery stalks (or celery seed)
1 green pepper if desired (my husband asks me to leave these out)

Pult 1/4 olive oil in a stock pot, add the chopped ingredients and sauté for about 5 minutes until the ingredients are soften and the onion begins to clear.



Add:
2 cups chicken stock or broth (Theresa's homemade if you can)
3 T. Sugar
2 T. Salt
2 T. Basil
2 T. Celery seeds (If you don't have celery handy)
1 tsp. Thyme

Continue to simmer the ingredients.

Add:

16 cups chopped fresh garden tomatoes, stir, and bring to a soft boil. Simmer at boiling for about 15 minutes.

Take the soup from the burner and allow it to cool for about 10 minutes. When cooled, put the soup in your mixer to blend the ingredients together and make a smooth consistency.

Place the soup into your freezer containers and let cool for about 20 minutes. (This is where I begin my next batch if I am blessed with the great crop of tomatoes I am this year.

Put the lids on the tomato soup and freeze.

Ready to Use:
Simply pull the soup out of the freezer the night before and it will be ready to heat and serve.

July Hamburgers

When I was growing up on the farm in Chester, celebrations were a huge part of the summer! And with all of the celebrations there was of course delicious food! One meal I loved was my mom's hamburgers. Just like with all foods she added that extra touch of taste and love.

Here is how she made them.

Theresa's Extra Yummy Hamburgers

Take 1 pound of hamburger and wash it in cold water. (Yep! run in under the tap and make it nice and wet).

Place the hamburgers in a bowl and knead it slightly with your fingers to break it apart.

Chop one onion VERY finely, and add it to the hamburger.

Beat one egg in a small bowl.

Crush about 10 crackers in a baggie.

Put the egg and the crackers in a bowl and knead it into the hamburger.

Add salt and pepper to taste.

For the hamburgers into patties and add a drop of ketchup to the top of each.

Brush the ketchup into the burger as you grill or cook it in a pan.

Enjoy the yummy burger!

Christmas Bread

Christmas Morning would not be complete without the Yummy Dickinson Christmas Bread! Honestly I cannot remember a Christmas morning without it! So today I pulled out the recipe, gathered the supplies, called in Scott my husband to help, and started making our Christmas tradition. Today I used my bread mixer, but most times I knead the bread by hand in honor of my mother and her amazing biceps!  

Below is the recipe I wrote down as my mom walked me through the process 40 plus years ago. The picture below is the day I wanted to make sure that the recipe and tradition lived on as my daughter Lyndsey and I baked the bread together a few years ago.

Dickinson Christmas Bread

Add 3 T. (or 1 pkg.) yeast to 1 cup lukewarm water. Stir and let sit to make a sponge.

• Scald 1 cup milk on medium heat. Remove milk from heat and add 1 stick butter, 1 tsp. salt, 1/2 sugar. Let milk mixture cool to room temperature.

• Mix yeast, milk mixture and 1 egg together.

• Mix in approximately 5 1/2 cups flour (1 cup at a time) until the dough pulls from the edges. (You want the dough to be slightly sticky).

• Knead the dough. Let rise covered in a buttered, covered bowl in a warm area for about an hour.

• Punch the dough down.

• Melt 1 stick of butter in a small bowl. Mix sugar and cinnamon in another and set aside.

• Coat the inside of two bunt pans with butter and then generously sprinkle brown sugar in the bottom. Place red and green pineapple and cherry candies in the bottom forming holly.

• Roll the dough into small 1” balls. Roll each ball in the melted butter and then the sugar-cinnamon mixture. Place in the pans. Making one row of tightly fitted balls. (If dough remains after filling two pans, simply use the remaining dough to make rolls).

• Cover the filled bunt pans and let rise for 30 minutes.

• Cook for 30 minutes at 350 degrees.

• Remove from oven, dump carefully on a plate and let cool.

• Drizzle powder sugar glaze over the bread, and you are ready for Christmas Morning.

Theresa's Fruitcake

Every Christmas my mom, Theresa, would bake and bake and bake! We had so many delicious treats to eat; divinity, fudge, honey candy, sugar cookies, Christmas bread, and of course Fruit Cake!

One of my favorite baking memories I have of my mom is when she accidentally put Chili Powder in the Fruitcake instead of Cinnamon. Honestly it tasted pretty bad. My Dad, Ed, who was a remarkable, kind, and compassionate man, kept telling my mom, "This fruitcake is delicious, give me another piece!" My mom would take off to get him another piece and he would smile at me and give me a wink! I thought that wink meant, "That fruitcake is terrible!" However I now know that wink meant "I love your little mama." He did love her! In fact one of the last things he told me before he died was buy your mama a dress once in a while and please don't let her get married again. I can't share her.

So here is my mom's fruitcake recipe as a tribute to a man that loved her so much that he ate her failed batch of fruitcake with love in his eyes. I miss you Daddy.

Theresa's Fruitcake

Add 1 1/2 cups raisins in a saucepan and cover with water. Bring to a boil and take off the stove. Set the pan aside as you mix the remaining ingredients.

Cream together 2 sticks butter, 6 eggs, 11/4 cup sugar,  ½ cup brown sugar and 2 T. Cinnamon.

Gradually add 2 cups flour, 1 T. baking powder,  ½ t. salt, 1 T. vanilla and 1 tsp. brandy flavoring, and 1 tsp. almond extract.

Mix in 1 16 oz container of candied fruit (chopped) and 1 8 oz container candied pineapple (chopped). Drain the plumped raisins and add 1 cup pecan halves

Grease a bread pan (or angel food cake pan)

.  Bake at 300 for 90 minutes.  Take out of the oven and cover tightly in foil, place back in the oven for 30 more minutes.  Turn off the oven,
 and let the cake stay in the oven until the cake has completely cooled. *Don't open the oven!

Scalloped Potatoes

I love my mom's Scalloped Potatoes that she put in the skillet and then baked in the oven. Of course, she had the heavy duty stainless steel pans they had back in the day, I cook mine in a rectangular baking dish, or "dripper" as my mom called them.

To make the dish, chop up an onion (the amount you would like because I was taught by my mom to never measure), and place in a pan with about 2 T. of butter. Stir and cook over moderate heat until the onions turn clear. Wisk into the mixture, about 3 T. of flour until it is well mixed without any lumps. Add to this mixture about 3 ½ cups of milk. Simmer the mixture and prepare the potatoes.

While the sauce is simmering, peel about 4 large potatoes or more if they are small. Slice the potatoes very thinly! Butter the bottom of your baking dish and layer the bottom with the first layer of potatoes. Cover that layer with some of the sauce mixture. Continue the layering process leaving the top layer as sauce. Cut ½ cube of butter into bits and place around the top of the mixture.

Cover the baking sheet with foil. Bake at 375 degrees for about 20 minutes. Take off the foil and bake for another 20 minutes or until the potatoes are tender and golden (press a fork into the potatoes to check tenderness).

*You can grate cheese and add to the top if you like the last 5 minutes of baking.


When my mom wasn't baking she could be found cleaning, canning, doing embrodry, sewing,  quilting, or painting. I never saw my mother sit still much except to read the daily paper or watch our nightly dose of "Perry Mason" on late night TV (during my sleep deprived teen years).  She did get hooked on the show Dallas, but I doubt she would ever admit it!

This beautiful painting, I believe, is in the possession of her son Ellis or Ed as her prefers to be called. It is a rendition of Horseshoe Mountain, a favorite spot for all us North Sanpete folk.

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