MOTHER KNOWS BEST ABOUT BEING PREPARED

My mom was rarely gone from home but, once a month, she went to Home Extension group, Ladies Aid and Women’s Club. Often the meetings were in the afternoon, but sometimes she ventured out at night.

One cold winter night she dressed up and went to some function at church. It was bitterly cold and settled when she left home. During the course of the evening, however, it began to snow heavily and as she drove the seven miles home to our farm from Grove City, it started blowing and she had a terrible time seeing the gravel road. The ditches were filled with snow and, with no lines to follow, everything looked the same. She made it to the turn off from County Road 25 (or Old 4, as it was called) and onto County Road 16 when she got disoriented and slid into the ditch. Well, she wasn’t prepared for a winter hike though, why she wasn’t I’ll never know, because she never left home without provisions for a stay on a deserted island and preparations for a hike at the North Pole. Never mind, all she had in the car was a wool blanket.

She stepped out into the deep swirling snow in a dress, nylons and high heels, her lightweight “church coat” and scarf and held the blanket over her head. Then she proceeded to walk to the nearest farmplace, which happened to be that of her friend, Gerda Koopman. There she called Dad who came with the tractor and pulled the car out of the ditch, then she followed him home. We kids were so relieved to see her, winded and cold but, after a hot bath and some steaming marshmallow- filled cocoa, she recounted her harrowing tale.

I think just maybe, that’s when she implemented the survival kit idea to be enforced in all of our ventures thereafter. Nowadays, I never leave home in the winter but what I am armed with fur boots, coat and hat, at least one cell phone, food, water, blankets and my roadside assistance card. I’ve learned, it pays to ALWAYS listen to your mother! 

WINTER WARM-UP COCOA

1 cup chocolate chips

6 cups milk

2 teaspoons malted milk powder

Malted milk balls and whipped cream

In a saucpan over medium heat, melt chocolate chips, stirring constantly. Whisk in milk and heat till steaming. Add malted milk powder and stir to dissolve. Pour into mugs and top with whipped cream and a malted milk ball on top. Or float marshmallows on top.

FLOAT- A- BUNCH MARSHMALLOWS

1-1/2 cups water, divided

4 envelopes unflavored gelatin

3 cups sugar

1-1/4 cups light corn syrup

1/4 teaspoon salt

2 teaspoons vanilla

1-1/2 cups powdered sugar, divided

Oil a 9 by 13 inch baking pan. Line with waxed paper and coat waxed paper with oil. Set aside. Pour 3/4 cup water into medium bowl and sprinkle gelatin over top. Let stand 5 minutes. Place sugar, corn syrup, remaining water, salt and vanilla in a heavy saucepan; bring to a boil. Cook over high heat for about 9 minutes until mixture reaches the soft ball stage, 234 to 243 degrees on a candy thermometer. Beat hot mixture slowly into gelatin mixture for about 10 minutes, or until very stiff. Pour into prepared pan. Smooth top with a spatula. Let stand, uncovered, overnight until firm. Invert pan onto a surface covered with 1 cup powdered sugar; peel off waxed paper. Cut into shapes with cookies cutters or squares with a knife. Roll marshmallows in remaining powdered sugar to coat.

FIRESIDE WARM-UP PEANUT BUTTER COOKIES

3/4 cup butter

3/4 cup (Jif is best) peanut butter

3/4 cup sugar

3/4 cup brown sugar

1 egg

1 teaspoon vanilla

1-3/4 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

In a mixing bowl, cream butter, peanut butter and sugars. Add egg. Beat. Stir in vanilla. Add dry ingredients. Shape into balls. Roll in sugar. Flatten with fork and bake at 375 degrees for 10 to 12 minutes. Makes 5-1/2 dozen.

COZY COMFORTER (CHOCOLATE BREAD PUDDING)

2 cups milk

6 slices bread, torn

1/2 cup sugar

1/3 cup cocoa

2 eggs separated

2 tablespoons butter, melted

1 teaspoon vanilla

1/2 cup chocolate chips

Whipped cream

Heat milk in a large saucepan until tiny bubbles form. Remove from heat. Stir in  sugar and cocoa. In a small bowl, beat egg yolks. Stir in eggs, butter and vanilla. Stir in bread. In another bowl, beat egg whites until stiff peaks form. Fold into bread mixture and add chocolate chips. Pour into a greased 8 by 8 inch baking dish. Set into a larger pan with one inch of hot water in it. Bake bread pudding in a hot water bath until firm, 40 minutes at 350 degrees. Garnish with whipped cream sprinkled with cocoa. Serve hot or cold but keep leftovers refrigerated.