Huckleberries and Ice Caves

I have just finished writing a short novella for a summer release where ice cream must be used somewhere in the story line. Although Huckleberry Happiness will stand alone, it will be part of the One Scoop or Two collection published by the Wild Rose Press. 

Huckleberry Happiness was fun to write because I wandered back to 1885 when refrigeration consisted of ice boxes, sometimes called ice closets. I also used huckleberries as the flavor, because in Pennsylvania, these little dark berries were picked and used in recipes like cultivated blueberries. The heroine, Emelia Stone, makes huckleberry pie for her bakery, but also plans to make a special ice cream dessert for a contest the Pennsylvania Railroad is having. 

An ice cave

I’ve always been interested in ice caves since one exists in Coudersport, Sweden Township, Pennsylvania. Originally, ice caves were used to store meat and for ice harvesting. So naturally, Joe Sawicki, my hero, has to own an ice company with his brother. He stores some of his ice in an ice cave and regularly delivers ice to Emelia Stone’s bakery to keep her perishable goods fresh.

How do ice caves work? Heavy cold air from outside cascades into the cave and warmer air inside the cave rise up and escapes, lowering the temperatures. The ice that forms inside makes it harder to warm the space and acts as a buffer that stabilizes the temperatures to freezing.

Although Huckleberry Happiness is still

in the production stage, here is the blurb:

In 1885, Emelia Stone and her sister must learn to operate their deceased parents’ bakery in the small town of Pennsylvania. A large mortgage looms on their family home. When her sister leaves town, Emelia is forced to handle the bakery and burden alone.

The Pennsylvania Railroad is searching for the perfect dessert for its passengers. Joe Sawicki, owner of Sawicki Brothers Ice Company, is certain Emelia can win the contest and the hundred- dollar bonus if she creates a special ice cream to accompany her popular huckleberry pies. He has loved her since they played hooky in grade school to explore the company’s ice cave.

Can Emelia find the courage to stand up to the town’s bully to win the competition? And will Joe have the mettle to express his undying love and win first place in Emelia’s heart? 


Link for Willie My, Love

Bon Appetite: Pumpkin Pie

I have to admit, pumpkin pie is one of my favorite pies. When fall arrives, so does the thought of pumpkins. Although the usual color of pumpkins is orange, they come in lots of other colors, such as green, yellow, red, white, blue and tan.

Pumpkins are considered part of the winter squash family and are used as decorations and Halloween jack-o-lanterns. The ever-famous fall pumpkin contests bring people together to witness the giant ones which have been known to exceed a ton in weight.

Pumpkins can be consumed in pies, soups, purees, cakes, and cookies. Even the seeds are roasted and eaten. In some countries, the leaves are consumed. Whether they are boiled, steamed or roasted, the pumpkin is part of our country’s traditional autumn harvest.

Here is my recipe for pumpkin pie.

 

Pumpkin Pie

¾ cup granulated sugar

1- 2 teaspoons ground cinnamon

1 teaspoon pumpkin pie spice

½ tsp salt

2 large eggs (beaten)

1 – 15 ounce can of pumpkin

1 can evaporated milk

1 deep dish pie shell

Mix sugar, cinnamon, pumpkin pie spice, and salt in a large bowl. Stir in pumpkin, and then beaten eggs. Gradually stir in evaporated milk. Pour into the prepared pie shell. Bake in preheated over at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and bake for 40 to 50 minutes more until a knife or toothpick inserted in the center comes out clean. Cool and serve with whipped cream or vanilla ice cream.  Calories: 230

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National Pie Day - January 23rd - Let the Celebration Begin!

According to the American Pie Council, National Pie Day is January 23th. Although pies have been around in various forms since the ancient Egyptians, Romans, and Greeks, the early meat pies (pyes) appeared in England as early as the twelfth century. The crust of the pie was referred to as “coffyn”. It’s amusing to note that these pies were made using fowl, and the legs were left to hang over the side the dish to be used as handles.

It’s speculated that in the 1500s, fruit pies or pasties were made, and the first cherry pie was presented to Queen Elizabeth I.

The first English settlers brought pie to America, but the pies were actually cooked in long narrow pans which they called “coffins” like the crust in England. As in the Roman times, the early America pie crusts were not always eaten, but simply designed to hold the filling while the pie baked.  During the American Revolution, the term crust originated instead of “coffin”.

Over the years, pie has become part of the American culture and is considered one of the most favorite and traditional desserts in America—from the delicious cherry to the pumpkin pie at Thanksgiving, to the apple pie which boasts the saying, “as American as apple pie.”

What’s your favorite type of pie? Mine is toss-up between coconut crème and pumpkin.

But here is a really delicious pecan pie that I won’t pass up!

Pecan Pie

4 eggs

2/3 cup sugar

l cup light corn syrup

½ teaspoonsalt

3 tablesppons melted butter (or

         margarine)

2 ½ tablespoons dark rum

1 cup (about 7 ounces) shelled

         pecans

1.    Prepare unbaked 9-inch pastry shell, following the recipe.

2.    Beat eggs lightly in a large bowl. Stir in sugar, corn syrup, salt, and butter, missing just to blend. (Do NOT over beat.) Stir in rum and pecans. Pour into a prepared pastry shell.

3.    Bake in moderate over (375 degrees) for 40 minutes or until filling is golden brown and firm to the light touch.  Serve at room temperature with a bowl of whipped cream, Kool Whip, or vanilla ice cream.

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