by Darien Gee
“She likes the dollhouse Mom got her,” Nick reports. “She almost threw a fit when we had to come over; she didn’t want to stop playing.”
“I’m going to get her a portable one,” Reed says. “So she can take it with her wherever we go. I’ve seen some that have handles on the roof so they’re easy to carry.”
Frances beams, touches her husband’s arm. “I’d tease you about this if I wasn’t so totally in love with you at this moment.”
“I thought it would help for the long car rides to the medical center,” Reed says. “And for those long doctor appointments we have coming up. She’ll always be able to have it with her all the time. Like us.”
“Crap, now I’m going to cry,” Bettie says, fanning her eyes. “What did you do with those tissues, Isabel?”
“I used them,” Isabel says, showing her the damp wad in her palm. Her own eyes are shining, but she’s smiling.
“I’ve got some right here,” Ava says, sniffling, handing some to Bettie. She beckons for Max to join her and pulls her son in close, kisses him. Yvonne and Sam are sitting on the couch, content, Sam’s arms wrapped around her. Yvonne leans back and sighs, happy.
They all watch as Mei Ling finishes the Cheerios and then brings her fingers to her lips.
“She’s thirsty,” Noah says. Frances smiles and nods.
“Dinner!” Madeline calls.
Smiles are exchanged as people help one another up, the men clapping each other on the back, the women leaning into one another, grateful for this day, this time, these people. It’s not quite the end of the year but it’s a new beginning for all of them. On this day their hearts are filled with gratitude, each detail leaving a gentle imprint in their minds, their hearts. It’s a day of sharing and togetherness, of family and friends, of memories being made and not easily forgotten.
A Taste of Avalon
Scrapbooking Recipes and Tips
In Avalon, Illinois, food is what brings family and friends together. It’s how neighbors show their appreciation and support for each other, how one community comforts another in times of difficulty or loss. In particular, Amish Friendship Bread has made its way into the homes of many an Avalonian, which means that new recipes and variations based on this simple sugar-cinnamon bread are always being featured at church or school potlucks, left on doorsteps, or—of course—brought to meetings of the Avalon Ladies Scrapbooking Society. Because these recipes are at the heart of this small town, some favorites are included here, along with ideas for hosting a scrapbooking crop of your own.
The Amish Friendship Bread recipes use one cup of Amish Friendship Bread starter. Detailed instructions about the starter, FAQs, and over two hundred fifty Amish Friendship Bread recipes can be found at www.friendshipbreadkitchen.com, home of the first Avalon novel, Friendship Bread.
Amish Friendship Bread Starter
Amish Friendship Bread starter is passed from one friend or neighbor to another, usually in a gallon-sized Ziploc bag or ceramic container. It’s an actual sourdough starter, meaning that if you continue to feed it over time, it will become more flavorful and distinct. You can use the starter for loaves, muffins, brownies, even pancakes. If you haven’t received a bag of Amish Friendship Bread starter but would like to experiment, here is the recipe for creating a starter. It will take ten days before you are able to bake with it.
Ingredients
1 package (¼ ounce) active dry yeast
¼ cup warm water (110° F)
1 cup all-purpose flour
1 cup white sugar
1 cup room temperature milk
Directions
1. In a small bowl, dissolve the yeast in the water. Let stand ten minutes.
2. In a nonmetal container, combine flour and sugar. Mix thoroughly.
3. Slowly add in milk and dissolved yeast mixture. Cover loosely and let stand at room temperature until bubbly. This is Day One of the ten-day cycle. You can leave it in the container or transfer to a Ziploc bag.
4. On Days Two through Five, mash the bag daily (if your starter is in a container, give it a good stir with a wooden spoon). If the bag gets puffy with air, let the air out.
5. On Day Six, add 1 cup flour, 1 cup sugar, 1 cup milk. Mash the bag.
6. On Days Seven through Nine, mash the bag daily.
7. On Day Ten, pour entire contents into a nonmetal bowl.
8. Add 1½ cups flour, 1½ cups sugar, 1½ cups milk. Mix well.
9. Measure out four separate batters into four one-gallon Ziploc bags.
10. Keep one of the bags for yourself and give the other bags to three friends along with the recipe for Amish Friendship Bread (a printable copy can be found at www.friendshipbreadkitchen.com).
Lorna’s Hazelnut Cappuccino
Amish Friendship Bread Cake
MAKES 1 4-LAYER CAKE
Ingredients
1 cup Amish Friendship Bread Starter
3 eggs
1 cup oil
½ cup milk
1 cup brown sugar
1 teaspoon vanilla
1½ teaspoons baking powder
½ teaspoon salt
½ teaspoon baking soda
2 cups flour
2 small boxes chocolate instant pudding
5 tablespoons International Café Toasted Hazelnut Cappuccino
Topping
Nutella Buttercream Frosting (recipe follows)
½ cup mini chocolate chips
Chocolate syrup
½ cup hazelnuts or pecans, finely chopped
Directions
1. Preheat oven to 325° F (165° C).
2. In a large mixing bowl, add ingredients as listed.
3. Grease two round cake pans and dust with flour.
4. Pour the batter evenly into the cake pans.
5. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
6. When cake is completely cool, carefully slice each cake into two layers with a very sharp knife.
7. Frost each layer with the Nutella Buttercream Frosting. On top of each layer, before adding on the next cake layer, lightly sprinkle 2 teaspoons each of mini chocolate chips, chocolate syrup, and nuts. You can prepare this cake one day in advance.
8. ENJOY!
Nutella Buttercream Frosting
Ingredients
¼ cup butter plus 1 tablespoon, room temperature
½ cup Nutella hazelnut spread
1 teaspoon vanilla
3 cups powdered sugar
¼ cup milk
1 teaspoon International Café Toasted Hazelnut Cappuccino Mix
Directions
1. In a large bowl, mix butter and Nutella with electric mixer. Add in vanilla.
2. Gradually add the powdered sugar, one cup at a time, beating on medium speed.
3. Scrape sides and bottom of bowl often.
4. Add milk and beat at medium speed until light and fluffy.
5. Right before using the frosting, stir in, by hand, the International Café Toasted Hazelnut Cappuccino Mix.
6. This will yield enough frosting to frost each layer of the Hazelnut Cappuccino Amish Friendship Bread Cake. If you’d like to frost the sides, double the recipe.
Charlotte Snyder’s Amish Friendship Bread
Coconut-Walnut Biscotti
MAKES 24
Ingredients
1 cup Amish Friendship Bread Starter
⅔ cup granulated sugar
½ cup butter, softened
1 teaspoon vanilla
1 egg
3 cups flour
1 teaspoon baking powder
½ teaspoon salt
½ cup flaked coconut
1 cup walnuts, chopped
Dipping Chocolate (recipe follows)
Directions
1. Preheat oven to 350° F (175° C).
2. In medium bowl, cream together starter, sugar, and butter. Stir in vanilla and egg.
3. In another bowl com
bine flour, baking powder, and salt. Stir into creamed mixture. Fold in coconut and walnuts.
4. Divide dough into 2 pieces. Roll each piece out into a log about 10 inches long. Place them on ungreased cookie sheet and flatten until they are about 3 inches wide.
5. Bake for 30 to 35 minutes, until firm. Cool on baking sheet for 10 to 15 minutes.
6. Slice logs crosswise into ½-inch-wide slices. Place slices cut side down on baking sheet.
7. Return to oven for an additional 15 minutes, until crisp and light brown. Cool and store in airtight container.
8. ENJOY!
Dipping Chocolate
Ingredients
1 cup (6 ounces) chopped semisweet or bittersweet chocolate or chocolate chips
½ cup (4 ounces) heavy cream
Directions
1. In a double boiler, melt the chocolate in the cream, stirring occasionally until smooth.
2. If you prefer to use a microwave, combine the chocolate chips and cream in a large microwave-safe bowl. Microwave on medium power, stirring after every minute, until the chocolate is melted.
3. Dip cooled biscotti into chocolate and let cool.
Lemon Rosemary Olive Oil
Amish Friendship Bread
MAKES 2 LOAVES
Ingredients
1 cup Amish Friendship Bread Starter
3 eggs
1 cup extra virgin olive oil
½ cup milk
1 cup sugar
¼ teaspoon lemon extract
½ teaspoon vanilla extract
¼ cup fresh lemon juice
2 teaspoons grated lemon rind
1½ teaspoons baking powder
½ teaspoon salt
½ teaspoon baking soda
2 cups flour
2 tablespoons chopped fresh rosemary
1 small box lemon instant pudding
1 tablespoon flax meal (optional)
Easy Lemon Glaze (recipe follows)
Sprig of rosemary (optional)
Lemon rind (optional)
Directions
1. Preheat oven to 325°F (165°C).
2. In a large mixing bowl, add ingredients as listed, and mix until smooth.
3. Grease two large loaf pans.
4. Dust the greased pans with flour, coating the pans evenly on all sides.
5. Divide the batter evenly into loaf pans.
6. Bake for one hour or until the bread loosens evenly from the sides and a toothpick inserted in the center of the bread comes out clean. Remove from oven and let cool on a wire rack.
7. Drizzle with the Easy Lemon Glaze (recipe follows) and garnish with a sprig of rosemary or lemon rind.
8. ENJOY!
Easy Lemon Glaze
Ingredients
Juice of 1 lemon
2 cups confectioner’s sugar
Dash of lemon extract
Directions
1. Mix lemon juice and powdered sugar and stir until desired consistency is reached.
2. Add dash of lemon extract and mix in thoroughly.
3. Drizzle glaze over cake before serving.
Wally Miller’s
Spanish Pork Chops
MAKES 4
Ingredients
4 pork chops
2 tablespoons flour, or as needed
Salt and black pepper to taste
2 tablespoons vegetable oil (to coat the bottom of the skillet)
1 onion, sliced
1 red bell pepper, seeded and sliced in rings
4 tablespoons uncooked rice
1 16-ounce can chopped tomatoes with juice
1 tablespoon Worcestershire sauce
Directions
1. Preheat oven 400°F (200°C).
2. Dust the pork chops with a mixture of flour, salt, and pepper.
3. Add the vegetable oil to a skillet, and brown pork chops on medium-high heat.
4. Place pork chops in a casserole dish.
5. Place a slice of onion, a ring of red bell pepper, and a tablespoon of uncooked rice inside the red pepper ring on the pork chops.
6. Pour the can of tomatoes evenly over the pork chops.
7. Add the Worcestershire sauce, salt, and pepper.
8. Bake for about 45 minutes. Serve with a salad and hot rolls.
Connie’s Mountain Dew
Apple Dumplings
MAKES 16
Ingredients
2 large Granny Smith apples, peeled and cored
2 8-ounce cans of crescent roll dough
2 sticks butter
1½ cups sugar
½ teaspoon vanilla
1 teaspoon cinnamon plus cinnamon to taste
1 12-ounce can Mountain Dew soda
Directions
1. Preheat the oven to 350° F (175° C).
2. Butter a 9 × 13-inch baking dish.
3. Cut each apple into 8 slices. Roll each apple slice in a crescent roll. Pinch to seal and place in baking dish.
4. In a small saucepan over medium heat, melt the butter, then add the sugar, vanilla, and cinnamon.
5. Pour the mixture and then the Mountain Dew over the apple dumplings. Sprinkle with cinnamon and bake until golden brown, about 30–45 minutes.
Bill’s Spaghetti
Alla Chitarra
SERVES 4
Ingredients
4 ounces fresh spaghetti
2 ounces extra virgin olive oil
2 cloves garlic, finely minced
1 shallot, finely minced
¼ teaspoon pepperoncini
2 cups plum tomatoes (San Marzano if possible), seeded and crushed
1 box of spaghetti
2 tablespoons Parmigiano-Reggiano cheese, freshly grated Salt and pepper to taste
2 tablespoons fresh basil leaves, torn into small pieces
Directions
1. Heat and salt a large pot of water. Bring to a boil.
2. Add 1 ounce of the olive oil to a medium-sized pan, and sauté the garlic, shallot, and pepperoncini. Add tomatoes and sauté on high heat for about 2 minutes.
3. Drop fresh pasta into water and cook for about 30 seconds. Add to mixture in sauté pan.
4. Add 2 ounces of pasta water to sauté pan and turn the heat down to low.
5. Toss the pasta until cooked to desired doneness. Add additional pasta water as necessary.
6. Remove from heat. Toss with cheese, extra virgin olive oil, salt and pepper. Garnish with basil leaves and serve immediately.
Frances’s Scallion Pancakes (Cōng Yóubǐng)
MAKES 8
Ingredients
2 cups all-purpose flour, with extra for dusting and as needed
1½ cups boiling water
5 tablespoons sesame oil
½ teaspoon salt
¼ teaspoon white or black pepper
½ cup chopped scallions, white and green parts
1 cup vegetable oil, as needed
Directions
1. In a large mixing bowl, combine the flour and boiling water, stirring with a wooden spoon until a soft dough ball is formed.
2. Once the dough is cool enough to handle, continue to knead with your hands. Divide the dough into 8 portions. Leave in bowl and set aside.
3. In a small bowl, mix the sesame oil, salt, and pepper.
4. On a floured surface, roll one portion of the dough until thin.
5. Drizzle a layer of the sesame oil mixture over the dough, using your hand or pastry brush to coat the surface evenly.
6. Sprinkle scallions over the dough.
7. Starting from one edge, roll up the dough (scallions included) to form a log.
8. Coil the log into a circle.
9. Use the palm of your hand to press the circle flat. Use a rolling pin to roll into a pancake, about ¼ inch thick. Continue to make pancakes until all the dough has been used.
10. Heat the vegetable oil in a skillet over medium heat.
11. Place one pancake in the skillet pan, cooking until the edges and center
are a crisp golden brown. Flip pancake and brown other side. Drain on paper towels.
Basic Scrapbooking Tips
Scrapbooking is a fun way to preserve memories from a particular event or moment in time. It can be as simple or elaborate as you want.
You can also scrapbook as a gift—the material objects of our life come and go, but what’s often the most precious in people’s possessions are the pictures and memories of their life. Add some journaling and other ephemera (ticket stubs, programs, restaurant napkins) to give your pages personality and depth. And, most important, have fun with it!
How to start:
~ Chose the photos you’d like to scrap. Cluster them by theme, people, or place in chronological order. You can also choose an event or special occasion (holiday, birthday, trip or vacation, new baby, etc.). Place them in a Ziploc bag or paper envelope until ready to use, labeled with the theme of the album.
~ Choose your album size. You can buy pre-made albums or create your own.
~ Choose your papers and embellishments. Craft stores carry a wide selection of materials, the only limitation being your creativity (and possibly your budget!).
~ Begin laying out your page, which means putting everything down on the page. Don’t glue anything yet. Have fun, move things around, experiment with different looks. If you’re not sure where to begin or what looks good, flip through some magazines to get layout ideas. Think about adding a title to your page that captures the theme and photographs.
