October 23, 2022
Dear Family:
Well the rain finally arrived along with cool weather. 50’s for the highs and 40/50’s for the lows. So it’s time to put another quilt on the bed
and get out the sweat shirts and warm clothing.
I enjoyed talking to Brad (his birthday was yesterday)
yesterday. I had unearthed his 1 year, 2
year and 18th year old birthday photos. We had a good time reminiscing and
laughing. Tomorrow is Glennda’s
birthday. She and Scott are in Tennessee
for a very special occasion. Not only
was it Damon (10years) birthday (this is Scott and Glennda’s grandson and
Michael and Branigun’s oldest), but his dad Michael Field was ordained a high
priest and made bishop of their ward today.
I can’t ever forget the time that Amy and I took care of Mikey when he
was brand new because Glennda had to stay in the hospital for about a week or
so with complications after Mike was born. Congratulations dear family.
I also got to FaceTime with Riley and Cole last night and I
was absolutely thrilled. I hope those FT
sessions continue. Haley and Tanner also
shared some photos with me of Claire. I
love the photos that Kenlee, Haley, Riley and Laura share on FB.
It is hard being away from our family that are strewn all over the
western half of our US. I really miss
the family get-togethers. I am looking
forward to Thanksgiving at Brad and Sheri’s house, along with Mike, Amy,
Taylor, Kelsy, Cooper, McKay, Riley, Corbin and Cole. Won’t that be fun.
I don’t have much to talk about today, but I’m going to
share 2 more Holiday Recipes with you. I
will not only put them in the blog, but I’ll attach them to the email so it won’t
be so hard to download for yourself.
Monkey Bread
(rolls in a bundt pan – this recipe makes enough for 2 bundt pans)
2 C lukewarm water
Add 1/2 C sugar
Dissolve 1 T yeast (or 1 pkg) in sugar water
(sugar will cool the water off, so I use water just a little
warmer than lukewarm then add the sugar, then add the yeast)
Beat 2 eggs and add to above mixture.
1.5 t. salt.
Sift in 3 Cups flour.
Add 4 T cooled melted shortening (don’t use oil), melt
the shortening and then let it cool.
Add about 4 more
Cups flour
Knead dough mixture, stirring and kneading until Flour is
absorbed.
1.
Put damp cloth over and let raise 1 hour or until
doubled in bulk.
2.
Punch down and make into rolls (method below) and
freeze one and bake one or freeze both.
3.
Melt 1 cube (I sometimes cut it to 3/4 cube) and put in
bundt pan
4.
Roll out 1/2 of the dough and cut w/ 2 inch round
cookie cutter. Put one layer of rolls
standing up in pan.
5.
(this can be confusing – but I drown each 2” cut dough
in butter and overlap the rolls and when they raise, they all stand up
6.
Put other half in another bundt pan using another cube
of butter.
At this point I cover each with foil and freeze. If my dinner is at 5 or so, I take out the
rolls and sit them on the counter at 8-9 am.
Then they raise during the day
I bake them at 400 degrees for about 15-20 minutes until
they are golden brown on the top. Loosen around edges and place a plate on the
top and turn over.
If you want to each them that day, let raise for 1-2
hours before baking at 400degrees until brown, about 15 - 20 min. (I do bake at
400 degrees)
If you want to eat the rolls the next day, After #1,
punch down then place in the
refrigerator and bake the next day.
Love Grandma Suzanne
HOME MADE CARAMELS
- Easy but follow directions
exactly.
2 cups cream 1
teaspoon vanilla (add at end)
2 cups sugar
1 ½ cup Light Karo syrup
1 Cup butter
In cast iron (preferably) or other heavy 6 quart pan, add
the above ingredients (except vanilla).
Heat over medium heat to hard ball stage (232 degrees). STIR CONSTANTLY FROM BEGINNING TO END TO
PREVENT SKORTCHING. I USE A WOODEN SPOON TO STIR. SKORTCHING MAKES UGLY CARAMELS. I don’t use a thermometer. Test frequently in water once it starts
turning golden. Your test dropped into
cold water will hold shape and sounds “click” when dropped on the counter. Add 1 teaspoon vanilla and 1 cup nuts if
desired. Put into 9x13 inch buttered pan.
I put chopped nuts in the pan before pouring cooked
caramel liquid. If you to use whole
nuts. Add them after you have poured
caramel mixture in the pan.
When cooled, put out of pan onto cutting board. Cut with large knife into squares and wrap in
waxed paper squares.
It takes about 45 minutes beginning to end.
Suzanne Short
This last week Megan shared a podcast with me that I enjoyed
thoroughly. The young lady who was
interviewed shared her views on that it means to be “All In” in the gospel of
Jesus Christ. Her ancestors was
mentioned and it reminded Megan of some of my feelings about my ancestors.
So I decided that it would be interesting to all of you to
know some things about your ancestors.
My great great grandfather Soloman Leonard Campbell joined
the church in within a few months of when Brigham Young was baptized. They lived in Tioga County Pennsylvania.
His number in family search is KWV7-4RV.
(highlighted in green) This is what my cousin Dean Bailey wrote in “The Ira Temple
Short Story”. As you remember last week
I mentioned that I spent considerable time with my Aunt Margaret in 2011 and
2012 when she was putting her family history into book form. Dean took on the task of compiling it.
I took the following from the big book. I hope you can read the part in green. Brigham Young met and converted this Campbell Clan shortly after his own baptism and Joseph Smith also visitied them.
You all have amazing ancestors and
a remarkable history in the church.
Love Mom, Grandma, Great Grandma,
Sister and Aunt Suzanne
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