May the dead lie peacefully here
May they know their lines carried on all over the world
May they know we remember them
May they know we still bear their names
May they know that through us they still live
May they know we remember their bravery
in the face of a well fed and well armed army
when you were hungry and armed with little more than swords
May they know we remember the sometimes foolish seeming cause
May they remember
May we remember
May we remember
May we remember
I remember the Stewarts of Appin
I remember the MacGregors
I remember the Livingstons
I remember the Robertsons
I remember my dead.
1 ½ cups sifted flour
1 cup brown sugar, firmly packed
1 ¼ cup rolled oats
½ teaspoon of salt
¾ cup of butter
3/4 cup of raspberry jam (Mom used Mary Ellen but use the good stuff)
Measure flour, sugar, oats, salt and butter into bowl.
Mix with hands to a crumb-like consistency
Place half of mixture in an ungreased 6×10 Pyrex pan and press firmly
Cover with jam and top with remaining half of mixture
Bake in a preheated 325 degree oven for 40-45 minutes
Should be slightly candied around the edges and not too moist in center
Cut when cool
Makes 3-5 dozen
The recipe can be used as a dessert by substituting 1 can of whole berry cranberry sauce or cherry or apple pie filling for the jam. Serve warm with ice cream.
2 cups scalded milk
1/2 cup (1 stick) butter melted
2/3 cup sugar
2 tsp salt
1/4 tsp ground cardamon
2 yeast cakes
1/4 cup lukewarm water
8 cups flour
Scald milk in small saucepan; stir in melted butter, salt, sugar, and cardamon. Cool mixture to luke warm. Pour water on yeast. Stir until dissolved. Pour into milk mixture. Add beaten eggs and 4 cups of flour. Beat well and work in remaining 4 cups of flour.
Place on board and knead until smooth. Place dough into greased bowl, cover with damp towel and let rise 1 hour. Punch dough and let rise again about 1 hour. Return to board and shape into 4 braids. Top with nuts and granulated sugar.
Bake at 350 degree oven until medium brown.
This was another recipe my Grandma had to stand by my great-grandmother with measuring equipment to translate “a little of this” and “quite a bit of that”.
It was 37 again this morning and I’m bloody cold. It’s soup weather and if I make this , I’m afraid I’ll sit in it to get warm. Anyway this is the family, AKA the Swedish sides recipe and I’m afraid it isn’t vegetarian because if you leave out the pork it’s flat.
1 small package of split peas
1 onion chopped
2 carrots sliced
3 inch sprig of fresh rosemary
2 ham hocks
Salt to taste
Place all ingredients in a large pot. Add water according to the pea package plus 2 cups. Cook until the peas mash when pressed with spoon, at least an hour.
Remove the vegetables and blend until smooth. Remove meat from the bones and return vegetables to the pot. Mix well
Good with corn bread and honey butter.
This was my Swedish great- grandmother Hilda Sjoberg’s recipe and the rosemary was my mother’s addition.
1 cup sugar
1 stick butter (1/4 pound) melted
2 whole eggs
1 square (1 oz) bitter chocolate
1/2 cup all purpose flour
1 Tsp vanilla
Mix together sugar and butter
Beat in the 2 eggs
Melt over hot water 1 square chocolate, cool slightly and beat in butter mixture.
Sift before measuring and beat into the butter mixture the flour.
Bake the batter in a greased 8 1/2 inch pie plate in a slow (325) degree oven for 30 minutes.
The pie will look and feel moist and gooey but don’t on that account bake it longer. It’s supposed to look and feel that way.
Cool in pan, cut into 6 pieces and dish each piece into individual dessert plates. Top each serving with a scoop of vanilla ice cream.