Ericksen Family Site

Myrna wrote: Dear Caren and Kate,
Caren, do you still live in Washington D.C.? And Kate, are you still in Canada? I let our family site for the Ericksen family expire because there didn't seem to be any interest after one year. However, if anyone is interested, I would be willing to start it up again. Let me know.
Myrna


Caren wrote: Happy holidays, Myrna.

Thanks for the message re the site.  I agree that it was not much used, but would certainly join in paying for it if the younger generation wants to be involved in it.

I do indeed live in Washington, DC  - address for the record is:  3241 Klingle Road NW, Washington, DC  20008-3404.  My home telephone is 202 337 0702.  I live right  near the National Cathedral on Wisconsin Ave.

Just returned from an interesting 8 days of business in Hong Kong and Bangkok, now on to the holidays.

Keep in touch even if you don't start up the site again.

All the best to all Ericksen relatives for the New Year,

Caren Ericksen Wilcox

Myrna wrote: Thank you for the information. I appreciate having your address.

Mine is:
Myrna and Leonard Trauntvein
228 South 300 East
Nephi, Utah, 84648

My phone number is (435) 623-0195.

We can stay in touch and that would be nice. I would like that.

Kate Thorpe, who wrote  to you, sounds young enough to be my daughter. I am 67-years-old. I am the mother of eight, four boys and four girls. All are married and I have 28 grandchildren with two more due this coming year--one in April and one in May.

Thanks- information abt chiropractor‏

Dearest family: thank you much for the pleasant Thanksgiving day with you and family and for the very good dinner. Myrna, the lemon pie was just superb!! Thank you.

Nanci and I visited on the phone today as it is our 35th adoption day anniversary. She is getting information sent to you this week from the chiropractor she goes to and the way he works with her and other information that maybe  helpful. Also want to let you know- Eva went to a seminar last week or so sponsored by the Maple Ridge Pain Clinic- these are chiropractors who use as one of their methods the same one Nanci is having with such success. It doesn't cure but truly relieves pain. Today Eva had an appointment at the Clinic for an evaluation as to whether she qualifies and whether they think they can help her.

I did call the main office for Maple Ridge here in Salt Lake today for information for you folks. They do have a satilite office in Orem- at 3507 North University- phone # 801-623-4740. The person I spoke with said you could call this number and find out when they have their next Seminar- which is free. Those who attend the seminar and are interested have a courtesy evaluation without charge. That is what Eva had today, she has an appointment on Wednesday to find out whether she qualifies.

One of the techniques they use is decompression, which is what Nanci has. Hope Nanci's information arrives during the week.

Have a good week. From the weather cast tonight we will have snow by tomorrow p.m. Surely hope Don and Thelma arrive home by afternoon tomorrow. Love you all much. Fathers' special blessing attend. Love Helen

Thanksgiving

by Ella Wheeler Wilcox

We walk on starry fields of white

And do not see the daisies,

For blessings common in our sight

We rarely offer praises.

We sigh for some supreme delight

To crown our lives with splendour,

And quite ignore our daily store

Of pleasures sweet and tender.

Our cares are bold and push their way

Upon our thought and feeling;

They hang about us all the day,

Our time from pleasure stealing.

So unobtrusive many a joy

We pass by and forget it,

But worry strives to own our lives,

And conquers if we let it.

There’s not a day in all the year

But holds some hidden pleasure,

And, looking back, joys oft appear

To brim the past’s wide measure.

But blessings are like friends, I hold,

Who love and labour near us.

We ought to raise our notes of praise

While living hearts can hear us.

Full many a blessing wears the guise

Of worry or of trouble;

Far-seeing is the soul, and wise,

Who knows the mask is double.

But he who has the faith and strength

To thank his God for sorrow

Has found a joy without alloy

To gladden every morrow.

We ought to make the moments notes

Of happy, glad Thanksgiving;

The hours and days a silent phrase

Of music we are living.

And so the theme should swell and grow

As weeks and months pass o’er us,

And rise sublime at this good time,

A grand Thanksgiving chorus.

Location

M,
I have had no luck in getting a response from Charlotte or Wally. I was in hopes in traveling to ID. and visiting with them with the intent of getting a look at the Pitts family album. My intent is to obtain the much wanted photo's of our family and other family interactions. I of course will bring along a scanner and my own laptop to make it easy to copy the wanted photo's. Could you provide me with their latest email address so I am sure that I am getting my message to them I would appreciate it very much.

Thanks
PS. I went to SLC to celebrate Mom's 90th birthday. October 27th. and had a great time.

Your Cousin, Al Pitts
Manufacturing Engineering
Boeing Affordability Task Force

Dear Trauntweins

Dear Trauntweins

It has been a long time, we are so busy at work, and I work with computers all day long, so I get so tired, I do not want to see a computer when I get home at night.

We have just been to a very nice stakekonference to-day, It started with a half our concert by the stake coir, which is very, very good. I just loved it. Then the meeting started with a testimony from a returned missionary, than a talk from our new missionpres. It probably was good, but very hard to understand, he is an American, has been on a mission in Sweden, and tried to talked Danish. He seams a very nice man and he tried, that gives him points. The next speaker was our new tempelpres, who is Swedish and talked in Danish but did a very nice job. He has been a counsellor in the temple for two years, when the temple was first opened. He alwas gives some very inspired speeches, he also did that today. He started talking, and had a lot crying including himself and me, it is so embarresing that I always cry. Well I wasn’t the only one. Then he showed us his paper and said I always have to talks this one, and showed us the paper and then he pointed to his hart and said one here, I think I will give you the one here. And he gave a wonderful talk from his hart about the blessings given when we to temple work. Then the stakepres for the relief society talked about celestial marriage. She started by telling that she grow up in a very strange family, where her father did not think he had to stay faithful to her mother, and on Christmas eve he would eat with the family and then would say he had to go and earn some money, he was a taxi driver, but she later found out he was with another family. So when she learned about the church when she was 18. and could see married couple that loved each other, and were faithful to each other, she thought that’s were where she wanted to bee. And then she went on and said different very smart things. it was not so much about what they could do if they had more money, but what they could do, with the money they had. It wasn’t about having a lot of money, they had not had a lot of them, but it did not matter so much. It was about being together, being committed to each other, and to their marriage. To never think about divorce, but always be committed. You could disagree, quarrel, but always be committed to your partner. Like you could be looking at the moon and a claud would get in front, but you would know that behind the claud there was the moon still. I just loved her speech, and was still crying like a baby the spirit was so strong. Last was our Stakepres and he always has some good things to say. He was talking about that it is by grace that we are saved. I whish a lot more people has what we have. I felt so blessed that I was granted a time here on this earth while the gospel is here and that I have been blessed with the knowledge of it. Sometimes, when I think how blessed I am, I am so thankful. It is great to be a member of the church of Jesus Christ. I’m thankful that I got to know you twoo, it is a blessing to have good friend, even when they are so far away. I love you too and think of the time I spend with you in the spring wit joy in my hart, thaks for all you did for me, for all the driving and for caring. I think with great joy of the time we spend in the Manti temple, it was very special for me to be there with you two, with trauntwein and Durfy at one and the same time. I also love my visit to the Salt Lake temple. I met sis Jensen from Lyngby at the conference. She I doing just fine. She would like to write, but she said she has such a hard time writing in English, so I told her just to write in Danish, you would probably understand, if not you would have to ask for the gift of thungs. But she did say she thought of you often. Thanks for being so good friends. I hope that your family are all doing fine. Our family are doing fine, but Jacob and his children could use some prayers.

Love Else

From Eva

Hi,
I forwarded two emails to you this evening. What a surprise when they came back not deliverable. That is why I am using this email address.

It was so good to see you folks on Sunday.

Thanks for the email from Melanie . We will keep her in our prayers. It is hard not to know what to expect.

God bless all of you
Much love,
Eva 

Oh, I for got to thank you for the pretty birthday card , much appreciated.

Yes, I got my new chair. It is relly pretty; so much better than the other one; I am glad I persisted and got one I can use. Thanks for asking. 
Love,
E.

Chokecherry Syrup - Grandma's Recipe

Chokecherries

In the early fall of the year (in Nephi that is in August but in the mountains it is later) the wild chokecherries are ready to pick. It is fun to make syrup and is not too difficult. Chokecherry syrup is also good for pancakes, French toast, waffles and is delicious over ice cream. You can also make clear jelly with the chokecherry juice using the recipe that comes with your commercial Sure-gel pectin or the one found below. You can easily pick a gallon of chokecherries in an hour and can make enough syrup with that gallon for 10 pints of syrup. This is often enough to last a family for a year but if your family really likes it, you might need a lot more. Making chokecherry syrup is easy and fun for the kids with plenty of adult supervision.

I've also thought that a small jar of chokecherry syrup would make a nice, inexpensive Christmas gift for friends and neighbors.(Sister Joey Olpin, our former next door neighbor, did that.) The best part of making chokecherry syrup or jelly is that you don't need any special equipment, just a large pot for making the juice and a hot water bath canner, if you use that method. I always had a fun time making
and canning this syrup and had tremendous satisfaction making something really great for next to nothing. (And a lot of it!)

Chokecherry Juice for Syrup or Jelly
Add water to 1 gallon of berries to barely cover the berries. Bring to a boil and simmer for 20 minutes. Strain through a colander, saving the juice and returning the berries to your pan. Barely cover with water and bring to a boil and simmer for 20 minutes. Drain as before, saving the juice and returning the berries again to your pan. Do this one more time for a total of 3 times. NEVER press the berries through a sieve, it mixes in pulp and makes the juice cloudy and bitter. (I did this once and ruined the entire barch!) DISCARD the berries and mix the resulting 3 juices. You should have between 8 and 12 cups of juice. You can now use this juice for either syrup or clear jelly.

Old-Fashioned Chokecherry Syrup
Ingredients :
8 c. sugar (or 12) * some use 1 cup white corn syrup in place of 1 cup sugar
8 c. juice (or 12) *some like to use 2 cups apple juice in place of two cups of chokecherry juice
Preparation :
Measure juice into 6- to 8-quart kettle. Mix ingredients, bring to a rolling boil and boil for 2 minutes. Stir down. Skim top. Pour boiling water over clean new lids. Have clean, hot, sterilized dry jars ready to use. Pour syrup into about 3 jars at a time within 1/4 inch of top of jar. Put hot lid on top and screw on band. Immediately invert jars for 5 minutes, then turn jars right side up again. After jars are cool check seal by pressing middle of lid with finger. If lid springs up when finger is released, lid is not
sealed. (Just refrigerate sealing failures and use within 3 weeks.) Because of the high sugar and acid content, you do not have to use the water bath method to make this syrup or jelly. Continue with your other jars in the same manner. NOTE: This is a very old-fashioned recipe and I do use the boiling water bath. Process syrup in sealed jars 10 minutes for half-pints at 5,000 feet or 15 minutes for pints above 6,000 feet. Remove from water and cool syrup-filled jars. Follow above advice for jars that do not seal.

Chokecherry Syrup Using Pectin
. 8 C. juice or 12 C. juice
. 1 pkg. Sure-Jell pectin
. 1/2 C. lemon juice
. 1 1/2 t. almond extract (optional, tastes more cherry-like)
. 10 C. sugar (if using 8 C. juice) or 12 C. sugar if using 12 C. juice
Pour boiling water over clean new lids. Have clean dry jars ready to use. Wash fruit and cover with water; simmer 15 minutes. Strain juice. Measure juice into a 6 to 8 quart kettle. Add pectin and stir. Bring to a boil, add sugar, stir, and bring to a rolling boil. Boil for 2 minutes. Boil exactly 2 minutes. Skim and pour into jars. Pour syrup into about 3 jars at a time within 1/4 inch of top of jar. Put hot lid on top and screw on band. Seal. Place jars in boiling water bath and process for 10 minutes. Remove from water and cool syrup-filled jars. Remember that syrup uses twice as much juice to 1 package pectin as jelly does.

MYRNA'S NOTE: Sister Olpin, my neighbor, always used two cups of apple juice in place of two cups of the chokecherry juice. It is a bit less tart and I liked it that way also. Be sure to process jars and lids in a hot water bath if you are planning to store the jelly for future use. Some of myfriends say they lightly crush the berries before boiling them to get more juice. I have never done that. I wonder if it would make the juice more bitter?

Mistakes and More Mistakes

From Charlotte: THANKS A HELL OF ALLOT FOR REMEMBERING MY MOTHERS BIRTH DATE MYRNA. I KNEW YOU AND WILL ALWAYS SEE YOU AS YOU REALLY ARE, MAY GOD SEE YOU DIFFERENTLY. CHAR (KILFOYLE, YOUR SIS)

From Myrna: I suppose you have made up your mind about me, but I loved Mom and I did not forget to add her birthday on purpose. I just slipped up. I have made a bunch of errors on the letter this month. Perhaps it would be better if I stopped writing it. M
From Todd: No. We keep the newsletter going and some people could either "actively contribute and passively criticise" but not "passively contribute and actively criticise".
This all brings back memories of you crying in past years wondering how you had wronged the young Will Scarlet. You have done nothing wrong. God chose your step-sister, not you. To my knowledge, you have dealt honesly and fairly with her all these years. Your other sisters and you do not have these issues.
Aunt Charlotte--shame on you. Here Mom tried to include you in something about your nephews and nieces, hoping to rebuild that bridge you keep burning. Instead, you waited all year to find more gasoline and yet another match. Where were your generous comments when Mom accidently left one of her own children's birthday off the list, or one of the grandchildren? I guess that is of no consequence to you?
I guess the quick answer to the newsletter issue is for Mom to cut you off and let you go instead of still counting you as one of "ours". How terrible life must be when the worst thing you can find to criticise is a harmless, innocent family newsletter.
I am sorry you hurt so much and have for years. I am grateful that I look at you as I think God would and not as society says I should. If you think to the past, my siblings and myself have always treated you with respect and treated you as our Aunt even though the way you have treated my Mother over the years should have given us cause to question that respect.
At some point in time, the choices of others made years ago need to be let go. I pray that you will find your way to it in time. Of course, the years are closing more quickly each day and life is ever so fragile.Choices of lifestyle contribute greatly to shortening that amount of time, so I pray more earnestly for you these days.
I guess one thing that my parents have taught all their children that makes them all so successful at living is to see people as God would see them, to see them for their potential and not necessarily how they live. I love you and thank you for your feedback on the newsletter.
Of course, if you wanted to submit all "your" family bithdays including "your" grandchildren, I am sure Mom will add those into the newsletter. Heaven knows, she is always asking us to get our items to her. If anyone really understands my Mom they will know that surname amd lineage mean nothing to her. Her "family" is a class-action litigants list of who-knows-who. She counts many people as family that others would look at and say "Why?"
So, to all on this list, send Mom your articles and send her your love--leave your criticisms to her husband and her God.
I love you Mom for many things and for keeping us all connected. Keep up the good work and continue to hound us all for our articles. We all have our challenges in life.
Love,
Todd
From Myrna: 
Thank you, Todd. I do love you. I appreciate your standing up for me but I
just would like, one time, to have my ducks all in a row. I have no idea why
I make so many mistakes. I am more human than I would like to admit. I do
the same thing with the newspaper. Sometimes I read a story I have written
and wonder why, after all these years, I still can't get "there" and "their" straight. I know the rule but my fingers are blind and spelling checker
doesn't know the difference.

While you are reading this, think of our dear Amy G and pray for her
successful surgery today.

Love, M
From Todd: Who cares. No bgi dael. Msot poelpe these dyas don't know the dfifrecne
aynawy.

Kirsten's requested "scone" recipes

Kirsten:
I think that what your friend is looking for is actually Pioneer Fried Bread Dough which we Americans call scones. Of course, the Indians made fried bread and still do, but the pioneers did as well. They are different from the English scones which are made with baking powder. Of course, authentic pioneer scones were made with baking powder or with sourdough because yeast was not something they carried with them on the plains. They became a big part of the western diet. The fried bread is sold all over the US today as scones. LHT's parents called them flapjacks which I always thought was another name for pancakes. If any of you have a better recipe, please send it to Kirsten post haste. Love, M

Fried Bread Dough (Fried Scones)
2 c. milk
4 tbsp. butter or cooking oil
6 tbsp. sugar
1 tbsp. salt
4 pkgs. yeast
2 c. warm water
8 1/2 to 10 c. flour
Scald milk, butter, sugar, and salt. Let it cool until just warm. In a large mixing bowl, add water and dissolve yeast. Add milk mixture and flour; blend well; knead well until smooth and elastic. Put towel over the mixture and let it rise. After 15 minutes punch down and knead. Do this five times. Then pull a piece the size you want, stretch it (put a small hole in the center and the pieces will never be underdone) and deep fry until  golden brown. Shake in mixture of sugar and cinnamon if desired or serve with butter and honey.

Pioneer Scones
Pioneers just made white bread dough, and after the first rising, divided out what wasn't needed for the bread pans. The pieces were flattened between the hands or with a rolling pin and fried in hot oil. They were eaten hot with real butter and homemade jam or honey. Sometimes they were served with stew, beans or soup for supper.

Aunt Luella's Ho Cakes.
A favorite was her fried bread dough, a byproduct of her almost daily bread making routine. She pounded out the dough with her hands, each cake round and flat. But they puffed up as they sizzled in the butter in the bottom of a cast iron skillet and were served golden brown and hot. A dollop of homemade butter and a slather of honey completed the dish.

Mule Ears or Elephant Ears
One recipe of a favorite regular white yeast bread recipe Use the recipe of your choice. Some prefer stone ground whole wheat. After making loaves, rolls or buns, roll out the left over dough about 1/4-inch thick. For Mule ears (the Democrats) cut long triangles and fry them, roll them in sugar and spice, enjoy with milk or hot chocolate. For elephant ears (the Republicans) cut the leftovers into squarish rounds and fry them, roll them in sugar and spice and call them Elephant ears. Fry both shapes as for doughnuts.

Busy Homemaker's Bread
2 pkg. Rapidrise Yeast (or 2 scant tbsp.)
2 1/4 c. water (120-130 degrees)
6-7 c. all-purpose flour (for whole wheat bread use 2 c. whole wheat flour
and 4 c. all-purpose white flour)
2 tbsp. oil
2 tbsp. sugar
2 tsp. salt
Mix 5 cups flour, yeast, sugar and salt in large bowl. Stir oil and hot water into dry mixture. Mix well. Mix in enough reserved flour to make a stiff dough. Knead in bowl until smooth and elastic, about five minutes. Round up dough in a greased bowl, cover and let rest 10 minutes. Punch dough down. Divide dough in half and mold into loaves. Put in greased pans, cover with damp cloth. Let rise until sides of dough reaches the top of pans. Bake 45-50 minutes in 350-degree oven.

Make the following using the dough:
*Cloverleaf rolls: Roll into three small balls of dough baked in muffin tins.
*Monkey bread: Place small balls of dough, rolled in butter and then rolled in cinnamon and sugar or dry instant pudding mix. Bake in tube pan.
*Pull apart bread: Stand squared dough patties side by side in loaf pan.
*Braided loaf: Roll three thin strips of dough. Pinch three ends together and braid. Bake on cookie sheet.
*Fried dough: Stretch a small piece of dough to 1/4-inch thickness. Drop in hot oil. Fry till golden brown. Top with favorite mixture.
*Dinner rolls: Roll or cut dough in small rolls. Place side by side in baking pan.
*Also can be used for pizza dough, raisin bread, cinnamon rolled loaf, crescent rolls.
Mix melted butter, confectioner's sugar, vanilla. Dribble over hot bread. (Any flavoring can be substituted for vanilla). Mix brown sugar, butter, cinnamon, nuts and raisins. Dribble over hot bread. Sprinkle any choice with cinnamon and sugar while still hot or use butter and honey.


Zeppoli (Italian Fried Bread Dough)
1 (1/4 ounce) package active dry yeast
1-cup water
1 1/2 cups all-purpose flour
1-quart vegetable oil (for frying)
2 tablespoons confectioners' sugar
Heat about 3 inches of oil in a saucepan to 375°F (119°C). In a large bowl, dissolve yeast in 1/2-cup warm water; set aside for 10 minutes. Stir the remaining 1/2-cup water into the bowl. Add flour, beating vigorously until a soft dough forms. Turn the dough out onto a smooth surface, and knead with greased hands until smooth. Place dough in a greased bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm place until double in bulk, about 1 to 1/1/2 hours. Fry golf ball sizes of dough in batches until golden brown. Drain on paper towels. Sprinkle with confectioners' sugar, and eat while still hot. Makes 12 servings that take 30 min 15 min
prep.

Indian Fry Bread
3 cups self-rising flour
2/3 cup powdered sugar
1/3-cup milk
1-cup cold water
Corn oil (for frying)
In a bowl, mix sugar and milk. Add flour. Gradually stir in the water until the flour is moistened and the dough forms. Turn the dough out on a lightly floured surface; knead until dough is well mixed. Roll to a 10-inch square and about 1/2-inch thickness. Cut into 12 rectangles. In a deep saucepan, heat some oil at 375 F. and fry the dough 2-3 minutes or until medium brown. Turn often as you are frying. Drain on a paper towel and sprinkle with powdered sugar.

Indian Yeast Fry Bread
1 package yeast
2 Tbsp of sugar
5 cups of flour or bluebird flour
1 tsp of salt
2 cups of warm water
Warm 1/2 cup water in microwave for 5 or 10 seconds. Pour warm water into a bowl and sprinkle all of yeast package until it is dissolved. Stir 2 Tbsp sugar. Add salt. Add 2 1/2 cups of flour and stir. Sprinkle some salt in it.

Stir and stir and stir it. Put another 2 1/2 cups of flour in and stir some more. Pour 1 1/2 cup of warm water and stir it. Stir it until it is thick. Then make a dough; cut it half and pat it with some flour while making a shape of ball out of it. When you are done making a smooth ball out of dough, let it sit and rise. It will rise within minutes. You can knead it flat and round like a pizza whenever you are ready to fry it. Put vegetable
or canola oil in fry pan. When the oil is finally boiling, put a round flat piece of dough in it and let it float on it. Don't fry it too long if you want a soft golden fry bread. Have a plate covered with paper towel so you can put a golden bread on it and let the grease fall through. This is good for strawberries and whipped cream or honey or powdered sugar or ground beef with onions or even spicy chunks of Navajo mutton lamb! And enjoy it.

BUTTERMILK POTATO SCONES
2 c. warm buttermilk
1/2 c. mashed potatoes
1/2 c. cooking oil
1/3 c. sugar
1 tbsp. yeast in 1/4-cup warm water
1 tsp. salt
1 tsp. baking powder
1/2 tsp. soda
6 c. flour
Mix first four ingredients together. Dissolve the yeast in the warm water and let it set until it begins to work. Mix yeast into liquid. Add the rest of the ingredients. Mix all together and knead for 15 minutes. The dough will not be smooth. Let the dough rise until double in bulk. Knead down dough. Let rise until light. Cut off in 2-inch squares and fry in hot oil. Top with butter and honey, if desired.

SOUR CREAM GRIDDLE SCONES
2 cups All-purpose flour
1 tablespoon Sugar
1 teaspoon Sugar
1 teaspoon Baking soda
1 teaspoon Cream of tartar
1 teaspoon Salt
1 tablespoon Butter or margarine
1 cup Plus 2 tbsp. sour cream
Vegetable shortening -- for greasing
Butter/margarine -- to serve
Sift flour, sugar, baking soda, cream of tartar and salt into a large bowl; then cut in the butter until the mixture resembles very fine bread crumbs. Using a fork, mix in enough sour cream to make a soft dough. Divide the dough in half. Using lightly floured hands, turn out the dough onto a well floured surface and then knead lightly until smooth. (The dough is soft so handle it gently. Do not let griddle get to hot, or scones will burn on the outside before being cooked on the inside). Carefully shape the dough into 2 rounds, each 1/2 inch thick. Cut each roung into 6 equal wedges. Lightly grease a heavy skillet or griddle and heat over medium heat. Pour away any
excess shortening, then cook the scones in batches for abour 4-5 minutes on each side, until they are golden brown and cooked through. Regrease the skillet as necessary. Cool the scones on a wire rack for 20 minutes. Serve them the same day, spread generously with butter.

Classic Sourdough Bread
1 cup "fed" sourdough stater
1 1/2 cups warm water
5 to 6 cups Unbleached All-Purpose Flour
1 tablespoon salt
1 tablespoon sugar (optional)
Cornmeal to sprinkle on the pans
The Sponge: Scoop 1 cup of stater into a large ceramic mixing bowl. Add the warm water and 3 cups of the flour. Beat vigorously. Cover this Sponge with plasric wrap and put it aside to work. This period can be very flexible, but allow at least 2 hours, and up to 8 hours. A longer period (at a lower temperature) will result in a more Sour flavor. The dough: When the sponge has bubbled and expanded, blend in the salt, sugar (if using) and remaining 2 cups of flour. Mix until the dough comes together then turn it out onto a floured board and knead it for 3 to 4 minutes. Give it a rest while you clean and grease the bowl. Continue kneading for another 3 to 4 minutes, adding extra flour as needed, until dough is smooth and elastic. Add only enough extra flour to keep dough from sticking. Place the dough in the bowl, cover and let it rise until doubled (1 to 2 hours). Shaping and Baking: Turn the dough out, knead briefly then divide in 2 halves. Shape halves into 2 loaves, cover and let them rise until doubled (this can take up to 2 hours). Slash the tops and place on a lightly greased, cornmeal sprinkled baklng sheet. Bake in a preheated 450°F oven for approximately 20 minutes, until golden brown. Sourdough breads sometimes don't brown well. To promote browning, bnish loaves with vegetable oil about 10 minutes before the end of the baking time. Fried scones can be made using this recipe. Just stop at the loaf-shaping stage and, instead, roll the dough flat on a floured board to a thickness of !/4-inch. Cut into squares and fry until golden brown.


Kirsten wrote: So which of these is the one you most often made?

Todd wrote: You know what we use for scones? We take Dad's French bread recipe, we add one egg to it (to crisp the outside of the fried scone) and then fry it instead of baking it. I have people asking me for the recipe all the time. The neighbors love them as well.


Kirsten wrote: Thanks! Good to know! Assuming you add the egg after proofing yeast and before mixing in dry?


Todd wrote: When you turn on the mixer and start pouring in the yeast/water/sugar, drop an egg in as well. Try shelling it first.

Shawn wrote: But if you don't leave in the shell, that reduces the surprise crunch and the available calcium. It's kind of like when you first teach your kids to make scrambled eggs, and you get to an extra crunchy spot and think, "I guess I needed some more calcium today--at least it was cooked". Of course, the whole thought of it would make me rather quote Dad and say "No thanks, I just ate a bar of soap." So I will follow your suggestion and leave the shell out. As usual, Todd you are right.

Myrna wrote: I most often make the first one on the list or Dad's French Bread recipe. I like the easy ones. Love, M

That Dratted Newsletter

No. We keep the newsletter going and some people could either "actively
contribute and passively criticise" but not "passively contribute and
actively criticise".

This all brings back memories of you crying in past years wondering how you
had wronged the young Will Scarlet. You have done nothing wrong. God
chose your step-sister, not you. To my knowledge, you have dealt honesly
and fairly with her all these years. Your other sisters and you do not
have these issues. 

Aunt Charlotte--shame on you. Here Mom tried to include you in something
about your nephews and nieces, hoping to rebuild that bridge you keep
burning. Instead, you waited all year to find more gasoline and yet
another match. Where were your generous comments when Mom accidently left
one of her own children's birthday off the list, or one of the
grandchildren? I guess that is of no consequence to you? 

I guess the quick answer to the newsletter issue is for Mom to cut you off
and let you go instead of still counting you as one of "ours". How
terrible life must be when the worst thing you can find to criticise is a
harmless, innocent family newsletter. 

I am sorry you hurt so much and have for years. I am grateful that I look
at you as I think God would and not as society says I should. If you think
to the past, my siblings and myself have always treated you with respect
and treated you as our Aunt even though the way you have treated my Mother
over the years should have given us cause to question that respect.

At some point in time, the choices of others made years ago need to be let
go. I pray that you will find your way to it in time. Of course, the
years are closing more quickly each day and life is ever so fragile. 
Choices of lifestyle contribute greatly to shortening that amount of time,
so I pray more earnestly for you these days. 

I guess one thing that my parents have taught all their children that makes
them all so successful at living is to see people as God would see them, to
see them for their potential and not necessarily how they live. I love you
and thank you for your feedback on the newsletter. 

Of course, if you wanted to submit all "your" family bithdays including
"your" grandchildren, I am sure Mom will add those into the newsletter. 
Heaven knows, she is always asking us to get our items to her. If anyone
really understands my Mom they will know that surname amd lineage mean
nothing to her. Her "family" is a class-action litigants list of
who-knows-who. She counts many people as family that others would look at
and say "Why?"

So, to all on this list, send Mom your articles and send her your
love--leave your criticisms to her husband and her God.

I love you Mom for many things and for keeping us all connected. Keep up
the good work and continue to hound us all for our articles. We all have
our challenges in life.

Love,

Todd

From: Charlotte
To: Myrna
Date: Fri, 14 Sep 2007 06:40:07 GMT
THANKS A HELL OF ALLOT FOR REMEMBERING MY MOTHERS BIRTH DATE MYRNA. I KNEW YOU AND WILL ALWAYS SEE YOU AS YOU REALLY ARE, MAY GOD SEE YOU DIFFERENTLY. CHAR
To: Charlotte
I suppose you have made up your mind about me, but I loved Mom and I did
not forget to add her birthday on purpose. I just slipped up. I have made a 
bunch of errors on the letter this month. Perhaps it would be better if I 
stopped writing it. M