Category Archives: Food From The Secrets of Dr. John Welles

Celebrating with Buttermilk Biscuits

December 16, 2014 By in Edible Fiction, Food From The Secrets of Dr. John Welles Tags: , , , , , 4 Comments

IMG_20140814_143324December 1907. The Welles Family has been blessed with another child. Part of the celebratory breakfast the family enjoys includes buttermilk biscuits. Collie Mercer, the midwife who helped deliver the baby, takes it upon herself to feed the family so Lyla, wife and mother, can rest. Also, a hot meal is part of Collie’s payment, and she plans to make the most of it. Her excellent cooking skills mean everyone eats well and eats hearty.

Like cornbread, everyone probably has their own version of biscuits that they enjoy the most. The following recipe is the one I had in mind when I wrote the scene above for my novel The Secrets of Dr. John Welles.

Enjoy!

Buttermilk Biscuits

Sift together:

2 c flour

1 T baking powder

1 t salt

½ t baking soda

Cut in:

5 T cold butter (I used unsalted)

Mixture should look like coarse crumbs

Add:

1 C buttermilk

Toss with a fork and form a dough ball. If mixture looks dry and/or won’t form a ball, add more buttermilk one tablespoon at a time.  Turn dough out onto a lightly floured surface. Knead a few times until smooth. Pat and form a circle of dough ¾” thick. Cut with a 3” biscuit cutter.

Bake on an ungreased baking sheet at 425 degrees for 12 – 15 minutes or until golden on top.  Serve with butter, honey, molasses, apple butter, jam, jelly.

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The Spice of Life – Gingerbread & Girlfriends

October 28, 2014 By in Edible Fiction, Food From The Secrets of Dr. John Welles Tags: , , , , 3 Comments

Gingerbread with Lemon SauceThe year is 1928. John Welles and his Aunt Prudence are having gingerbread with lemon sauce one evening when she brings up the very touchy subject of Miss Garland Griffin. Garland and John attend the University of Maryland. The two are in constant competition for the top spot in the grade standings. Their rivalry takes on a sharp edge.

Prudence presses John into admitting he has a more personal interest in the young woman by reminding him of comments he’s made regarding Garland’s beauty. Her attempts to draw him out only serve to frustrate him until the two are snapping at each other.

All is not lost despite Prudence’s often bungled attempts at parenting. She and John are close enough that they manage to work through their spats even if he’s the one who has to act more like the adult. John loves his sulky aunt, and in the end, he turns to her for advice.

The following recipe is the one I had in mind when I wrote the scene above. Prudence and John don’t always see eye to eye, but like sweet gingerbread and tangy lemon sauce, their personalities complement each other.

Gingerbread

½ c sugar

½ c butter

1 egg

1 c molasses

2 ½ cups all-purpose flour

1 ½ t baking soda

1 t ground cinnamon

1 t ground ginger

½ t ground cloves

½ t salt

1 c hot water

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan. In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses. In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan. Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

Lemon Sauce

½ c sugar

2 t cornstarch

Dash of salt

Dash of nutmeg

1 c water

2 egg yolks, beaten

2 T butter

2 T lemon juice

½ t grated lemon peel

1 t lemon extract

Combine sugar, cornstarch, salt, nutmeg, and water in a saucepan, stir until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat, cook and stir 2 minutes longer. Remove from heat.

Stir a small amount of hot filling into egg yolks, return all to pan, stirring constantly. Bring to a gentle boil. Cook and stir 2 minutes longer. Remove from heat. Gently stir in butter, lemon juice, lemon peel, and lemon extract. Serve warm with gingerbread. Refrigerate leftover sauce.

Collie Mercer’s Cornbread

October 8, 2014 By in Edible Fiction, Food From The Secrets of Dr. John Welles Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , 1 Comment
Buttermilk Cornbread Ingredients

Buttermilk Cornbread Ingredients

There are probably as many recipes for cornbread as there are people. Well, at least as many as there are people in the southern part of North America. I chose the following recipe because it was the one I had in mind when I wrote my novel, The Secrets of Dr. John Welles.

The year is 1907. For the three oldest Welles children, Stanley, James, and Eunice, December will hold an extra surprise this year. They will receive an early Christmas presents in the form of a new baby brother. Each has an opinion on whether or not another sibling is a good thing for their family.

After the three children get a peek at their baby brother, the midwife, Collie Mercer, sends them off to do their chores. Collie is a brusque, but kind woman, who makes sure the children have food in their stomachs before heading out into the cold. She directs them to cornbread and buttermilk on the kitchen table with the promise of a real breakfast once they return from the barn.

I love this recipe because it is rich and moist. Usually, I serve it with butter and honey, but the recipe is also good with the inclusion of herbs or spices, cheese, green onions or chiles; whatever you choose to add to make it your own. It is great crumbled up in chili, soaking up the broth from brown beans, or toasted and served with apple butter.

Enjoy!

Served With Butter & Honey

Served With Butter & Honey

Collie Mercer’s Cornbread

6 tablespoons unsalted butter, melted

1 cup cornmeal

3/4 cup all-purpose flour

2 tablespoons sugar (I use raw)

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

2 large eggs, lightly beaten

1 1/2 cups buttermilk

Cooking Spray

Preheat the oven to 425 degrees F. Lightly grease an 8-inch baking dish.

In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, mix together the eggs, buttermilk, and butter.

Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.

Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.

Christmas Morning Hot Cocoa

September 23, 2014 By in Edible Fiction, Food From The Secrets of Dr. John Welles Tags: , , , , , , , , , , , , , , , , , , , 2 Comments

Christmas Day has a special quality that is difficult to describe. For me, as a child, it began long before the day arrived. My excitement was wrapped up in anticipation of my family gathering in the morning and spending the entire day together. I admit the presents were a bonus, but what I’m talking about is the sacred, magical characteristics unique to Christmas.

Creamy Hot Cocoa

Creamy Hot Cocoa

I tried to capture the essence of what I mentioned above in my novel, The Secrets of Dr. John Welles. The year is 1917 and Johnny is still a boy living on the farm with his family in Harford County, Maryland. The morning is almost ruined by an unwelcome visitor before Johnny’s stepmother, Collie, comes to the rescue.

Collie surprises the family with slices of pound cake and hot cocoa in addition to their usual fare. The food in this scene came from a memory I have of my mother waking my brother and me with slices of pound cake and hot cocoa one summer morning. I thought the rich cake and hot beverage would translate well to winter dining.

Sometimes the terms hot chocolate and hot cocoa are used interchangeably and incorrectly. Hot chocolate is milk and cream based with vanilla and shavings of semisweet or bittersweet chocolate. In some recipes, the quantity of chocolate used can make the drink so thick one has to spoon it out of the cup. Hot cocoa, on the other hand, is made with water, a little cream, sugar, and cocoa powder. This version is thinner with a more concentrated chocolate flavor.

For my novel, I chose to include the recipe my mother makes. It’s somewhere between the above-mentioned methods. My best memories of hot cocoa are made with the following recipe. Enjoy!

One 8 – 10 oz. mug per person

Whole Milk

Sugar (I use raw sugar)

Hershey’s Cocoa

Vanilla

Use one mug to measure out the quantity of milk needed, enough for each person, into a saucepan. Add 1 t. vanilla per person to the milk and warm on the stove. While the milk/vanilla is heating, measure 2 t. Hershey’s cocoa into each cup and 2 – 3 t sugar (depending on how sweet you like it.) When the milk/vanilla mixture is steaming, ladle it into each cup. Stir until sugar and cocoa are thoroughly mixed in. Garnish as desired.

Hugh Griffin’s Peach Pie

September 15, 2014 By in Edible Fiction, Food From The Secrets of Dr. John Welles Tags: , , , , , , 2 Comments
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Juicy Peach Pie

It is the summer of 1929. John Welles and his girlfriend, Garland Griffin, take a trip to visit her father. It’s a big step in their relationship. She is opening up to John and showing a side of herself he never knew existed.

While visiting, Garland’s widowed father, Hugh, serves the couple peach pie he made himself. The following recipe is the inspiration for the pie in my novel, The Secrets of Dr. John Welles. Although Hugh is, no doubt, a very talented man, it was actually my mother who made the pie pictured throughout this post.

Lightly crisp, buttery, flaky, tender, mouth-watering pie crust is the hallmark of my mother’s pies despite the flavor of filling used. She is such a master at it that I don’t even bother learning how to roll crust myself. Shameful, I know.

Anyhow, I hope you’ll enjoy the peach pie as much as John and Garland!

Hugh Griffin’s Peach Pie

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Expert Rolling of the Crust

For the Crust:

2 c all-purpose flour

1 t salt

1 c cold butter, cut into ½ inch pieces

Ice water

Sift flour and salt into a bowl. Work butter into the flour/salt mixture until it resembles coarse meal. A pastry blender or two knives is recommended so mixture stays cool. Add ice water one tablespoon at a time forming a dough ball with your hands. Work quickly to keep dough from warming. Wrap in plastic wrap and refrigerate while preparing peaches.

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Adding Peaches to the Crust

For the Filling:

5 – 6 good sized peaches

5 T butter

¾ c sugar

¼ c flour

1 t vanilla

1 t cinnamon

½ t salt

Peel and slice peaches into a large bowl. Add sugar, cinnamon, salt, flour, and vanilla. Toss until well coated. Cover and set aside.

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Perfectly Assembled

Assembling the pie:

Divide dough ball in half. Roll one half for a bottom crust to fit in a 9” pie plate. Add peach mixture and dot with tablespoon slices of butter. Roll top crust and place on top of peaches. Tuck the edges of the top crust under the edges of the bottom crust. Crimp edges with a fork. Cut slits in top crust to allow steam to escape. Brush crust with an egg wash (1 egg beaten w/ 1 t water.) Bake at 425 degrees for 25 – 30 minutes or until crust is golden brown, taking care not to burn the edges.

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The hand that rolls the pie crust rules the world!