Linderhof


Gardening, Cooking and Decorating on the Prairie of Kansas


Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Tuesday, December 11, 2018

Mrs. Boland, Winston Churchill and Dundee Cake



Dundee Cakes are a tradition at Linderhof

Because for five years we lived across the hall
from Mrs. Boland
She was our landlady and friend
and since she was an older lady,
even Mother called her "Mrs. Boland"
rather than by her first name.

She was English
and always had a "cuppa" in the afternoon
With a nosh

Mother was a new bride when she moved into the apartment
owned by Mrs. Boland and her husband Charlie

When Mother had a cooking question,
she asked Mrs. Boland

And sometimes we would go across the hall
for tea.

We have several of Mrs. Boland's recipes
And one of them is Dundee Cake

Every year in early November,
I make them
Mrs. Boland's recipe makes one loaf




But I prefer to use my mini pans and make 4 small ones


A small one is a perfect size for tea
for one or two or even four!


 Slices showing the raisins and currants and the cherries


It is a fruitcake of sorts
But Mrs. Boland just had currants, raisins and cherries


Decorated with more cherries -- glace cherries
Not maraschino ones.

Everyone has a birthday saint
and mine is


Saint Nicholas
(for I was born on St. Nicholas  Eve)

I've always been partial to St. Nicholas
And so to celebrate his day, we have our first Dundee cake for tea that afternoon

And our St. Nicholas Teas Throughout the Year:


In the breakfast room, Christmas china and silver tea service --
it is a special tea, after all!


Tea for two in the living room
Christmas china, a silver bread tray holding the Dundee cake, and the Christmas china


Poinsettias make a great centerpiece for a St. Nicholas Tea
with the silver teapot and the Christmas china.



BG*, we used our breakfast room for casual meals during December
AG* it holds the Magical City of Scott
(BG - before grandchildren/AG - after grandchildren)


Another St. Nichols Tea in the breakfast room
with the Christmas China and the Dundee Cake on a favorite Christmas serving plate

How does Winston Churchill fit into all of this?

Well, we got to meet Sir Winston in March
(really Randy Otto who is a Churchill reenacter -- but meeting him
you feel as if you had met Churchill himself!)


And he mentioned that one of Sir Winston's favorite tea treats was Dundee Cake
And I told him that I made them every year for St. Nicholas Day
He was amazed that someone in a little town in Kansas not only knew what a 
Dundee cake was but actually made them!
I said that I would send him one when I made them this fall!

And I did --
make them
And sent him one

This week I got this note from Randy:

I am sharing the precious Dundee morsels with Jonathan Sandys (Churchill’s great-grandson) his mother, sister & nieces.
...and it has created a terrible problem for me personally...they tell me that I MUST bring your Dundee cake whenever I visit.
What do you say to a Churchill?

Imagine -- a Churchill ate my Dundee Cake!
And they approved!!!!

And it appears that the Churchill family will be on my Christmas list from now on
with a Christmas gift of a Dundee cake!

How thrilled am I!

And I thank Mrs. Boland for giving Mother the recipe all those years ago.

I did make some changes -- mostly because of difficulty in buying ingredients here.

It's a wonderful cake and it is our first fruitcake of the Christmas season
And it's a perfect tea cake!

Mrs. Boland's Dundee Cake

2 sticks of unsalted butter, at room temperature
2/3 c. sugar
4 eggs
2 T. fresh orange juice (I also add the zested peel)
1 t. vanilla
1/2 c. blanched chopped almonds
2 1/2 c. cake flour
1/2 t. salt
1 t. baking powder
1 c. raisins (I use a mixture of dark and golden)
1 1/2 c. currants (if I can't find them I just use 2 c. raisins -- one dark/one golden)
1/2 c. ctiron, chopped (I rarely use this because it is hard to get here)
1/2 c. candied cherries

Preheat oven to 275.    Grease and flour 2 41/2 x 9 inch loaf pans.   (I always use 4 small loaf pans)

In a large bowl, cream butter and sugar, mixing well.   Add the eggs, one at a time, beating 5 mintues after each egg.    Stir in orange juice, vanilla and almonds (this is when I stir in the zest).

Sift the flour, salt and baking powder into a large bowl.    Add the fruit and mix by hand until well floured.   Add the fruit to the butter/sugar mixture and mix thoroughly with a wooden spoon.

Pour the batter into the prepared loaf pans.    Decorate with cherries and almonds in festive designs.

Bake for 1 hour in the preheated oven.    Check with doneness with a toothpick or cake tester.

The little cakes take a lot less time -- I just watch and pull them when the toothpick comes out clean.

DO NOT OVERBAKE!    When the cakes are done, cool in pans for 10 minutes, then turn out onto a rack to cool completely.    When cool, wrap in aluminum foil and freeze.



✌đŸ»

Friday, November 23, 2018

Thanksgiving Weekend Activities


This is an odd year --

there's a whole week of November left after Thanksgiving

before December

Husband Jim has decided that

"The Magical City of Scott"

will go up this weekend

And until it comes down,
the breakfast room
holds this magical village
and all of our meals 
are taken in the dining room!
(But until we added the breakfast room,
we ate all of our meals in the dining room for our
first 20 years here!)

A look at how
"The Magical City of Scott"
comes to be:


Chairs are moved out and tables moved in


It's not "smoke and mirrors"
but rather
"toilet paper and mirrors"

We found that toilet paper makes a sturdy base for the tiers
And those door mirrors that are cheap at WalMart make perfect tiers!

I'm a "take it out of the box and put it somewhere" person
Jim is a "gotta see it all before I decide where to put it" person


And so the houses are placed on the dining table so he can pick and choose
(The good news is that the boxes get carried back down to the basement
sooner!)


Photos from last year help with placement
(although he changes things a bit every year)


And once it is all put out
And accessorized


It truly is a Magical City!

Although the city will be built this weekend,
other Christmas rites will wait until December . . . 
like getting out the Christmas china
(the first Sunday in Advent)
Decorating the tree
(after December 5)


Thursday, November 22, 2018

Happy Thanksgiving







We at Linderhof

wish you and yours

a

Happy Thanksgiving

Saturday, November 17, 2018

A November Lunch

I had company for lunch last week
The Lunch Bunch came for November lunch


It's November
Thanksgiving month
My "Thanksgiving" dishes are my Spode blue and white
(they are my "good" transferware" but I also use them for Thanksgiving"


Garden mums
picked before we had the killing frost
in a turkey vase that I bought 49 years ago
when Jim and I shared our first November
at a dime store in downtown Kansas City.
Some things are not forever but that turkey has always held my heart.
The matching salt and pepper were bought a few years ago
Found on eBay because I decided that centerpiece turkey needed matching salt and peppers!

The menu:


A simple "old fashioned" (iceberg lettuce)
salad with a local restaurant's blue cheese dressing


A shrimp and grits casserole
Not authentic but definitely tasty!
And quite unexpected for my guests


No yeast dinner rolls
They're everywhere on facebook
And I decided to try them
They are simple, but don't make a lot
(what you see is one recipe)
Mine didn't brown as nicely as the ones on the internet
They're tasty but more of a biscuit than a dinner roll
But they are quick and I will make them again!


Dessert service on the sideboard


A cranberry sauce cake
That was perfect  for a November dessert!

The recipes:

SHRIMP AND GRITS CASSEROLE
1 T. olive oil
1/2 cup onion, chopped
1/2 cup celery, minced fine
1/2 cup bell pepper, chopped (I used a red one because I had it)
1 3/4 c. milk
1 c. chicken broth
1 c. uncooked quick cooking grits
1/2 t. salt
1/4 t. freshly ground pepper
1 container Boursin cheese with garlic and herbs
1 pound uncooked medium shrimp, peeled, deveined and halved
2 eggs, slightly beaten
1 T. fresh or 1 t. dried parsley
2 T. fresh or 2 t. dried thyme leaves
Heat oven to 375. Spray 11 x 7 inch baking dish with Pam. In a skillet, heat oil over medium high heat. Cook vegetables, stirring occasionally until tender.
In a heavy saucepan, heat milk and broth to boiling. Gradually add grits and salt, stirring constantly with whisk. Cook 5 minutes, stirring constantly, until thickened. Remove from heat.
Stir in pepper and cheese. Stir in vegetable mixture, shrimp, eggs, parsley and thyme. Spoon mixture into baking dish.
Bake uncovered 25 minutes or until set.

NO YEAST DINNER ROLLS

1 c. flour
1 t. baking powder
1 t. salt
1/2 c. milk
2 T. mayonnaise

Mix dry ingredients.    Add milk and mayo.    Stir into greased muffin tins.     Bake at 350 for approximately 15 minutes until golden brown.

CRANBERRY SAUCE CAKE
3 c. flour
1 1/2 c. sugar
1 c. mayo (not Miracle Whip)
1 (16 oz) can whole berry cranberry sauce
1/3 c. orange juice
1 T. grated orange peel
1 t. baking soda
1 t. salt
1 t. orange extract
1 c. chopped Nuts (recipe called for walnuts but here in Kansas we're partial to pecans)
Icing:
1 c. powdered sugar
1 - 2 T. orange juice (I needed a bit more)
In a mixing bowl, combine cake ingredients except for nuts. Mix well. Fold in nuts. Spray bundt pan with Pam. Pour batter into pan. Bake at 350 for 60 to 70 minutes. Cool 10 minutes in pan before removing to a wire rack. Combine icing ingredients and drizzle over the warm cake.
I sugared fresh cranberries and slivers of orange peel for decoration.

Sunday, November 11, 2018

100 Years Ago Today



The Armistice was signed
Ending
The Great War



Which meant that this soldier could go home!

My Dad -- he was in The Argonne Forest when the Armistice was signed!

Thursday, November 1, 2018

Saturday, October 27, 2018

Last Cookbook Book Club of 2018 -- It's Ina!

After September's Pioneer Woman, 
we decided to do Ina for October

Partly because . . . 


Her newest book came out on Tuesday before our Club Meeting on Thursday
(and several of us pre-ordered and so it arrived on Tuesday!)

The hostess was Barbara --
dear Barbara who lives in Sheldon
and every month travels to Fort Scott with her dish

So we got to travel to Sheldon with our dishes
What fun!

We started with appetizers


Donna
(who is our overachiever)
brought a combination of two of Ina's recipes --
Easy Cheese Board and Cheese and Bread Platter

We all agreed that it was picture perfect
And oh, so delicious!



She also brought Thyme Roasted Almonds and Rosemary Roasted Cashews
(I think many of us could have taken those dishes and just went to a corner and ate!)


Main Dish
Barbara's


Cider Roasted Pork Tenderloins
Not from a book but from her television show.     
 Barbara (for the hostess always provides the main course)
 cooked them to perfection . . . and as she said it was easy.

She also served them with a wonderful pineapple chutney
which --
a) I forgot to take a picture of
b) I forgot to get the recipe for
But it was delicious -- that bowl of chutney made it's way around the
table at least three times!

Sides:
Rita's Dish

White Cheddar Cauliflower Gratin

In today's lo-carb world, this definitely would take the place of either mashed or baked potatoes
It was so good and I'm not sure Rita had any to take home!

Martha's Salad


Beets with Orange Vinaigrette

One of the things we try to do is NOT make anything we've made before and I've cooked a lot from the Barefoot Contessa cookbooks.

The few things I had not made, I could not find the ingredients in our little town.
I finally settled on this dish -- from her first cookbook
And I could not find the whole beets so I substituted slice ones
(what are you going to do)

And our cookbook club are beet lovers!
Every. Single. One.

Bread:

Belynda


Honey White Bread

Belynda is not a bread baker -- did she say this was the first bread she's every made?
Well, it was fabulous . . I think there were only crumbs left!
But it is the purpose of the cookbook club to have us stretch . . . 
And bringing bread certainly allowed Belynda to!

Desserts:

Rhonda


Beatty's Chocolate Cake

It is a great chocolate cake.    Rhonda chose to make it in a 9 x 13 rather than as a layer cake
which was good because
1).  we all only wanted little pieces
2).  It travels much better that way!

Even non chocolate person, Michelle ate some!

Michelle

(became our second overachiever of the night!   She brought two desserts!)


Pumpkin Cupcakes with Maple Frosting

Oh, my were they good!
Definitely a dessert to consider for Thanksgiving!


Creme BrĂ»lĂ©e
Michelle had never made it before
but you would never know it -- it was as good a creme brûlée as I've ever eaten!
Not having a little kitchen torch
(and not wanting to buy one)
Her husband came to the rescue with the blow torch from his tool room!
A torch is a torch!



Nothing like a trio of desserts to end the evening!

Ina has been a prolific cookbook author --
since she first started in 1998
a new book every other year --


 The first 10 --
Cook Like a Pro makes number eleven
And I have all of them
They are my most used cookbooks

We enjoyed cooking with Ina
Her recipes are definitely easy
But sometimes she uses ingredients that are not available
in little towns in the midwest
which limited our choice of recipes.

We cooked with her once before
(our first year)
and I'm sure we'll cook with her again!

It's always bittersweet to see our Cookbook Club year end
But we meet on the last Thursday of the month
and Thanksgiving and Christmas get in the way
So rather than try to reschedule, we just skip those months.

And in January it's always good to get together again!

Barbara was a wonderful hostess and we always enjoy traveling
there and she likes to host our last meeting!

In January we're turning things upside down and inside out!