HAYLOFT PICNICS

In the goat shed, here at Cricket Meadow, is a stack of hay bales. Fragrant, green alfalfa in the small rectangle size. It makes the shed smell so good and, every morning when I drop a slice in the metal feeding rack, I think of the haymow on the farm where I grew up.

Back then, when the long, lovely days of June finally arrived, when school was out and before the heavy heat of summer set in, I remember climbing the ladder in the barn to the spacious loft above. It was basically empty in early summer because Dad would feed the cattle the rest of the hay before cutting and baling the hayfields, one, two or three times, later in the summer. I loved the soaring open ceilings of the arched roof and the big double doors way up high at the front. At floor level on both ends, were single doors that opened up to overlook the woods and garden on the west and the cow yard, fields and lush rolling countryside to the east. The inspiration provided by such a view often led to a performance:  I would dance, sing,  and even recite poetry to Mama Cat and her kittens. Or just play a game of tag or basketball with my brothers. But always, whatever activity took place, the finale was a picnic.

We never went anywhere without  food in those days, and the haymow was no exception. Maybe because there was always so much to eat and so little time. We tended to eat as we passed the day. There was always a pan of bars or cake on the kitchen counter and cookies in several jars, not just one. There were muffins, rolls and pies, and even treats like Twinkies and chocolate-striped cookies, in case the home-baked stuff disappeared too fast.

I remember plenty of haymow feasts that I shared with my brothers, cousins and friends. In June, there just wasn’t a better clubhouse than in the top of the barn. And, because there were lots of farm projects in the works every day ( planting, cultivating and rock-picking, to name a few), there were plenty of wonderful baked goods turned out of Mom’s oven to feed hungry laborers.

Picnics in the haymow usually consisted of lemonade (we liked pink) and sweets. We got our energy from sugar, it seems, but never let calories or nutrition facts worry us. We considered cake fuel and sped along all day consuming as much as we liked. I doubt we owned a scale and, amazingly, none of us were really very fat. Then. But, even though I’ve refined my tastes, views and habits, I still love the memory of those June days, pigging out in the hayloft.  And, given the chance, I’d do it today.

Anyone for lemonade and cake in the goat shed?

SUMMERTIME PINK LEMONADE

2-1/2 cups sugar

1/2 cup grenadine syrup

3 cups freshly squeezed lemon juice

12 cups cold water

Combine sugar, grenadine, lemon juice and 2 cups water. Place in a empty 1 gallon container. Cover and shake well to mix. Add 5 cups water and shake again. Add remaining 5 cups water and shake.  Pour over ice and garnish with a lemon slice and mint sprig, if desired.

COUNTRY LEMONDADE MUFFINS

2 cups flour

5 tablespoons sugar

1 tablespoon plus 1 teaspoon poppy seeds

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup frozen lemonade concentrate (from a 6 ounce can; reserve the rest  for glaze)

1/2 cup milk

1/3 cup melted butter

1 egg

In a mixing bowl, combine flour, sugar, poppy seeds, baking powder and salt. In a smaller bowl, combine lemonade, milk, butter and egg. Beat with a fork until just blended. Pour into flour mixture and stir with a  fork until dry ingredients are well moistened. Fill greased muffin cups 3/4 full. Bake at 400 degrees for 15 to 20 minutes till toothpick inserted comes out clean. Immediately remove from pan. Pierce top of each muffin 3 times with a fork. Spoon a teaspoon of glaze over top of each muffin.

LEMONADE GLAZE

1/4 cup reserved lemonade concentrate

1/4 cup sugar

Combine concentrate and sugar in a small saucepan and heat until sugar dissolves. Spoon hot glaze over warm muffins. Glaze will crystallize on top as it cools.

WATERMELON PICKLE CAKE

2 cups flour

1 cup brown sugar

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons cinnamon

1 teaspoon nutmeg

1/2 cup butter

1 cup sour cream

2 eggs

1-1/4 cups chopped watermelon pickles

In a mixing bowl, combine flour, brown sugar, baking soda, salt and spices. Add butter, sour cream and eggs and beat at medium speed for 1 minute. Stir in watermelon pickles. Spread batter evenly in a greased and floured 9 by 13 inch cake pan. Bake at 350 degrees for 30 to 35 minutes, until toothpick inserted in center comes out clean. Dust with powdered sugar.

S’MORES CAKE

1 cup flour

2 cups graham cracker crumbs

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup brown sugar

3/4 cup butter

3 eggs

1 cup milk

1-1/2 cups chocolate chips

2 cups miniature marshmallows

In a large mixing bowl, combine flour, graham cracker crumbs, baking powder, baking soda and salt. Set aside. In a separate bowl, cream brown sugar and 1/2 cup butter until fluffy using a mixer. Beat in eggs, one at a time. Blend in dry ingredients and milk then beat at medium speed for 1 minute. Fold in 1 cup chocolate chips. Spread batter evenly in a greased and floured 9 by 13 inch cake pan. Bake at 350 degrees for 25 to 35 minutes, until toothpick inserted in center comes out clean. Cool for 10 to 15 minutes. Meanwhile, melt  remaining 1/2 cup chocolate chips and remaining 1/4 cup butter together. Blend until smooth and spread over top of cake. Scatter marshmallows over chocolate glaze. Place cake under broiler until marsh