Aebleskiver on the Wood Cookstove

Granny, my grandmother on my dad's side, was 100% Danish, but I don't think she ever made Aebleskiver (or Ebelskiver), and I'd be willing to bet that her mother never made them either.  You see, my great-grandmother had ten children who lived to adulthood, and I'm sure there was no way she would have been able to make enough Aebleskiver at one shot to stave off their hunger.  I've never heard anyone say that Granny ever made Aebleskiver either, and that would be because she did everything in a hurry, and you just can't hurry these.

Literally translated, "Aebleskiver" means "apple slice," and I suppose that one could make these little things with an apple slice in the middle, but that is not very common anymore so far as I know.  What we southwestern Iowans call Aebleskiver is really more of a pancake or waffle that is shaped like a ball.  In order to make them, an Aebleskiver pan is required.  These are almost always made of cast iron with seven half-sphere wells in them.

A little anecdote about my pan: I bought this several years ago from an antiques vendor at Carstens Farm.  They had it priced at just over half the amount I had recently seen on one at an antique store, and the label called it an "egg cooker."  I happily plunked down the money for this heavy "egg cooker," but then had to carry it around the rest of the evening.  While Nancy and I were in line for Staley's chicken, someone came up to us and asked why I was carrying around an Aebleskiver pan.  I explained that I had just purchased it, that it had been labeled as an egg cooker, and disclosed the price I paid.  His eyes got big, and he said, "You stole it!"  'Fraid so, folks, and I have to confess that I don't feel guilty about it either.

Special note for wood cookstove cooks: New style Aebleskiver pans are constructed slightly differently than this vintage one.  In later pictures, you will be able to see that this pan has an apron around the outside which traps heat and fixes it so that the bottoms of the wells don't actually rest on the stovetop but are lifted ever so slightly above it.  For cooking on a wood cookstove, this is the style of pan that I feel is preferable.  The reason is that I often have removed a lid from over the firebox and placed the pan directly over the fire.  The apron around the edge of the pan prevents smoke from entering the room and also prevents cold room air from being sucked into the stove around the pan, creating very unevenly heated wells.  

1. The Aebleskiver pan needs to be very hot, so I start the process of making Aebleskiver by building a hot fire and putting the pan on the stove directly over the fire.

2. Even if you are lucky enough to have a well-seasoned pan, you are going to have to grease it between each set of Aebleskiver that you bake.  A very experienced Aebleskiver baker from a neighboring town told me that when her church has their annual Aebleskiver supper (a humongous fundraiser and social event there), they grease their Aebleskiver pans with a mixture of half lard and half white Crisco.  This really is important because the type of grease used definitely affects the flavor of these.  Hence, I put equal parts of the two fats in a dish up in the warming oven to melt.  If they are melted together, it makes it very easy to spoon some into each well.

(At this point, astute readers are saying to themselves, "Wait a minute, you just said that these took a lot of time and that it was impossible to make them for a crowd.  How can a church have an Aebleskiver supper?"  Well, I've only been present once many years ago, but let me tell you, these women have this thing down to a science!  They pull the electric stoves out of their slots in the kitchen cupboards and station a lady on each side so that each person is taking care of two Aebleskiver pans.  If I remember correctly, they have three stoves, so they are cooking twelve pans at once with six ladies dedicated to just turning Aebleskiver.  Others are engaged in providing the batter, etc.  It is an undertaking of epic proportions.)

Now, I'm going to share two different Aebleskiver recipes.  The first one comes from Bessie Ford, who was a cousin of my great-grandpa Doc.  By the time I met her, she was a quaint old lady who lived in an even quainter one-story house on the edge of Missouri Valley, Iowa.  She had no children of her own, but she had a nephew who lived somewhere fairly close, and she would have him and his family come down for Aebleskiver suppers.  This is the recipe that she used:

2 cups all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

3 egg yolks

2 tsp. sugar

2 cups buttermilk

3 egg whites

Bessie's recipe makes very good Aebleskivers that are as light as feathers.  The internet is full of Aebleskiver recipes that are very similar, if not identical, to this one.

However, the next Aebleskiver recipe is my favorite.  It is the one used at the aforementioned local church supper, and--try as I might--I've never found a similar recipe anywhere.

5 cups flour

4 1/2 tsp. baking powder

2 tsp. salt

6 egg yolks

2 TBLSP. sugar

1 cup heavy whipping cream

4 cups rich milk

6 egg whites

No matter which recipe you decide you wish to try, the method is the same.

3. Mix your flour, leavening, and salt together.

4. Separate your eggs and beat the whites to stiff peaks.

5. Beat the sugar into the yolks.

6. Beat the liquids into the egg yolk mixture.

7. Combine the egg and dairy mixture with the dry ingredients.

8. Fold the stiffly beaten egg whites in last.

9. By now, your Aebleskiver pan should be hot.  I put about a half teaspoon of the melted shortening in each well.  I find it works best if the oil is so hot that it is just about to smoke.

10. Fill each well almost to the top with the batter.  I find that the gravy ladle that goes with our everyday silverware set is the perfect size for this task.

Here I am starting to bake the first Aebleskiver.
You can also see a Poffertjes pan on the stove.
We tried making Aebleskiver in it, but it
didn't work out, so we abandoned that idea 
early on and just used the Aebleskiver pan.

11. By the time you have finished filling the seventh well, it is very likely that the batter in the one you filled first will be ready to turn.  Using an ice pick or similar weaponry, gently lift one edge of the half sphere by catching it with the point of the pick and pulling up a little ways.  This will result in some more of the uncooked batter from the middle to pour out and form some more of the edge.

12. Repeat step #11 until you have perfectly round Aebleskivers, letting them cook long enough to be sure that they are not doughy in the middle.

13. Once they are done, they can be immediately served, but you may find yourself wanting to collect a few before sending them to the table so that more than a couple of people can eat at the same time.  This is where the warming oven of the wood cookstove really shines.  I like to put them in this stainless steel Wilton bowl that Nancy and I were given as a wedding gift.  The bowl is designed so that you could boil a vegetable side dish in it on the stovetop and then take it directly to the table to serve.  It is the perfect thing in which to store hot Aebleskiver in the warming oven before taking a bunch of them to the table at once.

Aebleskiver can be served in a number of ways.  Some people roll them in sugar or cinnamon sugar, or they could be dusted with powdered sugar.  My preference is to eat them with syrup.  The ones in the picture below are accompanied by red raspberry syrup made by a family a couple of counties to the east of us.

Don't think that syrup is necessary, however.  When we had all of my family here for an Aebleskiver supper after Christmas, the bowl of leftover Aebleskiver was sitting on the kitchen table waiting for me to bag them up for the freezer while everyone was leaving.  As they went by on their way out the door, my five-year-old twin nephews each grabbed one to-go and ate them plain.  I took that as a high compliment!

Aebleskiver freeze well in a plastic zipper bag, and microwave nicely when you are ready to eat them again.  Enjoy!

Canning Pineapple on the Wood Cookstove

First, some news: Nancy and I finally made donuts again, so there are now pictures on that post from April.

Speaking of April, sometime around Easter of last year, one of the grocery stores near us sold pineapples for less than a dollar each with no limits on the number you could buy.  We bought five and I canned at least three of them.  That was the first time I had ever canned pineapple, and when we opened a jar to taste it, we were immediately hooked.  Home-canned pineapple has outstanding flavor!  My personal opinion is that the flavor is so good because it is in glass rather than metal or plastic.

At any rate, pineapple went on sale again at the same store right around Christmas, and I finally got around to canning the ones we bought just last Thursday.

As always when I'm water bath canning on a wood cookstove, I start by putting my canner full of water directly over the firebox.  Because I knew that preparing the pineapple for canning wouldn't take very long, I also put my sugar syrup on to come to a boil.  Pineapple is very sweet on its own, so I made a very light syrup.  Canning manuals say that a light syrup is one cup of sugar to three cups of water.  I made mine a little lighter than that even.

When I'm water bath canning, I always like to have the teakettle near the fire too, in case I've missed my guess and have to add water to the canner.  Using boiling water from the teakettle doesn't cool the canner down when you add it, which is important to keeping your processing time accurate.

The canning lids are in warm water on the cooler part of the stove away from the fire.

The Margin Gem with canner, syrup,
teakettle, and lids heating up.  The
oven door is open because, well, it's
January, you know.

With all of that on the stove, I went to the counter in the pantry to get the pineapple into the jars.  I cut them into pieces that would be larger than commercially canned tidbits but smaller than what are sold as pineapple chunks.  Fill the jars to within a half-inch of the top.

Both times I've canned pineapple, it worked out that you can roughly figure that one pineapple will yield two jars full.

After covering the fruit with the boiling syrup and affixing the lids and bands, all went into the canner.  This time, right after putting in one of the first jars, I heard that telltale "pop" of a jar that just broke.  I tried to lift the suspect jar up to see if that was what happened, but I couldn't tell for sure.  Once I had the rest of the jars in the canner and I lifted the lid to see if the water had reached the rolling boil that tells me when to start counting processing time, look what was floating.

As frustrating as that is, it happens sometimes!  

My most recent Ball Blue Book says that pineapple in pint jars needs to process for 15 minutes in the boiling water bath.

As you can see, the finished product is a beautiful yellow, and it adds a nice bit of color to the fruit room shelves.  Back in April, I pushed the pencil on this, and when pineapple is less than a dollar each and you include the cost of the sugar and the canning lids, you can save quite a bit of money on canned pineapple by putting it up yourself.  Besides that, the flavor is fantastic!

An Egg Coddling Party around the Wood Cookstove

When my parents were married back in 1971, they were given a pair of egg coddlers for a wedding gift.  I only remember one or two times that Mom and Dad made coddled eggs while the three of us kids were at home, but that is understandable since they only had two egg coddlers.

My brother Kevin and I have taken to buying these little beauties whenever we see them, so between the two of us, we have now amassed enough of a fleet that we could have an egg coddling party.

Thus, last night my sister and her family, my brother and his family, my parents, and my aunt all came to our house and we coddled eggs and made Aebleskiver.

In the photo below, I'm beginning to fry Aebleskiver while Janet and Kevin work on preparing the accessories to the coddled eggs.  Mom commented that it was rare to see all three of us working over the same stove, but I think that has only never happened because no other stove besides a woodburning range would be big enough to accommodate all of us.  I will write a whole post about making Aebleskiver later, I promise.

The egg coddlers are little porcelain jars with stainless steel screw-top lids.  They are made by Royal Worcester and come with the following instructions:

"Lightly butter the inside of the cup.  Break egg into it.  Add butter, salt and pepper for flavor.  Screw on lid.  Cook six minutes in enough boiling water to cover coddler.  Lift cup from water by metal ring.  When you unscrew the top, grasp the whole cover.  If the egg is not cooked enough, replace the lid and return the coddler to the boiling water.

For variety, add flaked fish, cheese, herbs, chopped ham, mushrooms, etc. to the egg.  Coddlers are also ideal for heating baby foods."

What Kevin and Janet were working on in the picture above was sautéing mushrooms and cooking two different kinds of sausage as well as warming some diced ham.  We also had some chopped bell peppers and onions.

We beat a bunch of eggs together, poured a little into each coddler,  and mixed whatever other things we wanted into them and basically cooked our own individual egg casseroles.  My brother and brother-in-law wish that we had left the eggs whole, but we'll have to wait until next time to do it that way again.

The next picture is actually from the last egg coddling party that we had a couple of years ago.  You can see both the green enamel sweet corn kettle that we used again last night and my five-quart Magnalite Dutch oven.  The Dutch oven was nice because it was more shallow and therefore made it easier to retrieve the coddlers from the boiling water.

This time, we only used the green sweet corn kettle because I wanted to be able to remove the lid of the cookstove beneath it in order to facilitate the fastest boil possible.  This made it difficult to get the egg coddlers out of the water, though.  Thus, Kevin and Jason created a new kitchen tool out of a wire clothes hanger:

It worked like a charm, and I have been instructed to save it until the next egg coddling party.

We've found that six minutes is not quite long enough to suit our general taste, especially since we put so many coddlers down into the water at once, thereby reducing the water temperature below the boiling point for a while.  You can also see from the picture above that we have some coddlers that are larger than others; they naturally need some more time.  In general, we were cooking them for ten to twelve minutes.

Once the time has elapsed, unscrewing the lids is a process that needs caution and two hot pads.

When the eggs are cooked, they come out in little bell shapes.

Coddling eggs is a very labor-intensive and time-consuming way to prepare them for large groups of people, but getting together was the main point of last night's gathering.  Though we all live within an eleven mile radius, because of Covid-19, we have only been together twice since March: once on Mothers' Day and then again on Christmas.  We figured since we were already exposed to each other on Christmas, we might as well get together once more, and I really enjoyed having Janet and Kevin and their families back here with me in the house where we grew up.

Granny's Texas Pralines

Marjorie the Margin Gem and I have been very busy the last couple of days.  Yesterday we made Chex mix, Christmas Crack, and what we call "Angel Poop."  Today, in the middle of a powerful winter storm, the real cooking commenced with Meme's fudge, Meme's divinity, Meme's penuche, and Granny's Texas pralines.  "Granny" was what we called my grandmother on my dad's side.  She and Gramps lived next door for the first nineteen years of my life--first in the home where Nancy and I live now, later in the little house just to the west where my folks lived when I was born.

Granny was an excellent cook, but by the time I came along, her candy and cookie making days had given way to store-bought treats.  Older members of the family remember her filling the north porch at Christmas time with all manner of homemade confections, but my food memories of her center around the wonderful Midwestern dinners she made.  As was always the tradition with farm families around here, dinner was the noon meal, and supper was a lighter, less labor intensive affair.  Granny's dinners were known for the creamiest mashed potatoes, homegrown vegetables, and some of the best meats I've ever tasted.

During Christmas break of either my freshman or sophomore years of college, I went up to Gramps and Gran's and rifled through Granny's recipe box, copying whatever struck my fancy.  Unfortunately, the foods that I remembered the most fondly were the results of Granny's instincts, not written recipes.  (Her meatloaf was to die for, and I later discovered that it was the result of her Danish heritage, but I have yet to find a recipe that is close.)  

I did copy her recipe for Texas pralines, though I didn't really know what they were.  When I brought the recipe home, I showed it to my mom, who remembered it right away.

"Oh, those are SO good!" Mom said.  

Well, once again Mom was right: this is an outstanding candy recipe that I enjoy more and more each year.  Here is what you'll need:

2 c. granulated sugar

1 c. cultured buttermilk

1 teaspoon baking soda

1 T. butter

1 tsp. vanilla

pecan pieces or halves

Here is what you do:

1. In a 3- or 4-quart heavy bottomed saucepan, combine the sugar, buttermilk, and soda.  The buttermilk and soda will react and become quite foamy, which is why you need the large pan.  Bring these to a boil directly over the firebox, stirring constantly.

2. Once the mixture has come to a full boil, continue stirring constantly and move the pan to a cooler part of the stove to keep boiling gently.  Boil until it reaches the soft ball stage.  (I test in cold water, but you can use a candy thermometer if you prefer.) 

You can see from these photos that the mixture turns brown and its foaminess reduces as it cooks.

3. When the soft ball stage has been reached, remove from the fire and add the tablespoon of butter and teaspoon of vanilla.  Beat for awhile until it begins to thicken and looks like the picture below.

4. Add the pecans at this point.  There was no measure given in the recipe, so just add enough for it to look right as a dropped candy.  Continue beating until the candy thickens and loses most of its glossiness.

5. Drop by tablespoonfuls onto waxed paper.  Let cool completely and store in an airtight container.

If cooked according to these directions, this candy should be a very smooth coating to the pecans.

A northwest wind has howled all day long here with gusts so strong at times that it sounds like a semi-truck is approaching.  When I got up this morning at a little after six, the temperature was 43ºF.  It has dropped all day, and the snow started to blow this afternoon.  It was a perfect time to make this candy because standing and stirring constantly at the wood cookstove was a pleasure!

Vintage Recipe: Auntie Freda Sieck's Sour Cream Sugar Cookies

This post was requested by one of The Ivers Girls.  The Ivers Girls grew up as neighbors to my maternal grandparents, but to call them simply neighbors or family friends doesn't begin to describe the relationship that our two families share.  For well over fifty years, our lives have intertwined in so many ways that I'm not even able to number them all.  Over that half century, many, many recipes have been exchanged between the two families, so when the youngest of The Ivers Girls mentioned to me earlier this fall that she wished she had my grandma Marian's sugar cookie recipe, I was surprised.

"You mean Grandma never gave that to you?" I asked.

"Whenever I asked about it, all Marian would say was that there was 'nothing special in it,'" she responded.

This is very surprising to me because my Grandma was not one to keep any recipe a secret, especially one like this that she used so frequently.  When I was young, these cookies would show up about once per month from October to April.  In October, they were cut in the shapes of pumpkins and leaves and were frosted with orange tinted icing.  Come November, they appeared in the shapes of turkeys with orange or brown frosting.  Of course, in December they were cut in all sorts of Christmas shapes, and the frosting would be white, pink, and pastel green.  (Grandma didn't believe in darkly colored frosting; she said that you shouldn't have to taste the color.)  In late December, Grandma would make another batch and cut them all into bells to "ring in the new year."  These always had white frosting and usually a cinnamon candy for the clapper.  In February, they appeared as pink frosted hearts; in March, green-frosted shamrocks.  Finally, in April dozens of eggs, crosses, and churches would be cut out.

My mother's favorite story about these cookies is from the Christmas season that was most likely my freshman year of high school.  She had just returned to teaching full-time, and we were extremely busy with activities, too.  Mom had mixed a batch of these and put the dough to chill on our enclosed north porch, which often serves as a walk-in cooler in the winter months.  She always covered the mixer bowl with a luncheon plate, making it easy to access.  As we kids walked in and out of the kitchen door, it was too easy to just lift the plate and grab a bite of cookie dough.  None of that batch of dough actually made it to the oven.  While I would feel terribly irresponsible if I recommended eating cookie dough with raw eggs and flour in it, I will admit that this dough is really good!

My grandma actually sold these cookies for a short time in the 1990s, and while most people associate this recipe with her, she got the recipe from her paternal aunt, and she forever referred to them as Auntie Freda's Sour Cream Cookies--hence the title of this post.  

So, without further ado, here is the big "secret."  Here are the ingredients:

2 cups sugar

1 cup shortening

2 eggs

1 cup sour cream (commercial or country, but not too sour if using country)

1 tsp. soda

2 tsp. vanilla

dash salt

4 1/2 - 5 1/2 cups flour (or more)

And here is the method:

Cream the shortening and sugar.

Beat in the eggs.

Add the sour cream.

Stir in the soda, salt, and vanilla.

Beat well and then begin adding the flour a cup at a time.

Add the flour a cup at a time until you have a dough that 
is not quite stiff enough to roll.  I had just a tad extra sour
cream in this batch because I wanted to finish out the
container, and I had to put in six cups of flour to get the
dough to the right consistency.

Chill the dough for at least two hours; overnight is better.

Now, here is the first real "secret" to getting these to turn out like Grandma Marian's.  When you roll these cookies out, you can choose what you like best.  My mom likes to roll them wafer thin because she likes them thin and crispy.  If you want a really thick cookie, these will work for that too.  However, Grandma always rolled them out to about a quarter of an inch, maybe less.

The next secret to getting them just like Grandma's is in the baking.  These need to be baked in a moderate oven, but here again, the length of time they are baked depends on your personal preference.  Mom likes them best when they are brown all over.  They are good that way, too, but just be aware that the flavor is completely different than if you bake them just until the edges begin to show that they are turning a light brown.  Grandma was adamant about this.  I can still see her standing at her wall oven watching these cookies like a hawk.  As soon as the first hint of brownness began to appear at the edges, she whipped them out of the oven.  Depending on the heat of your oven, eight minutes may even be too long for these cookies to bake.

A word to my fellow wood cookstove users about baking cookies in a woodburning cookstove:

Remember that when you are baking cookies, you'll need to build your fire a little hotter than what you ordinarily would for the desired baking temperature.  Basically, if you need a 350ºF oven, build your fire in whatever way would give you a 375ºF oven.  The reason for this is that with cookie baking, you will be opening the oven door far more frequently than you would if you were baking a pie or a cake, for example, and a wood cookstove oven doesn't recover its heat as quickly as a modern one does.

A sheet of sour cream sugar cookies in the oven of
the Margin Gem cookstove.

Once the cookies have baked, immediately remove them from the cookie sheet to either a cooling rack for crispier cookies or a paper towel-covered countertop for a softer cookie.  You can tell what my preference is by looking below.

Grandma would say that the top and the third cookies
in the stack nearest the bottom of the photograph are baked too long.

The last and biggest secret to getting these cookies to taste exactly like Grandma's is in the frosting.  She would always just mix up a buttercream icing with powdered sugar, butter, water, and vanilla, BUT she would also add just a hint of almond flavoring--not so much that you would be able to immediately identify it, but enough that you can definitely taste it.  This little dab of almond flavoring really sets these cookies off.

Once the frosting has set enough to handle, pack these cookies into airtight containers, putting waxed paper between the layers to prevent the frosting from gluing them all together.  The frosting will soften the cookies over the next few hours, and the end product is deliciously addictive.

I wish I could give you an estimated yield, but I had put this dough out on the aforementioned north porch and did a poor job of resisting the temptation to snitch from it here and there.  Keep in mind, though, that with 5 1/2 cups of flour, this recipe makes a lot of cookies.  Enjoy!

Book Review: "The Prepper's Cookbook" by Deborah D. Moore

It's been a quite a while since I've posted a book review on this blog, but I recently read a cookbook that has been in my collection for perhaps a couple of years: A Prepper's Cookbook: Twenty Years of Cooking in the Woods by Deborah D. Moore.  I don't remember where I found this little gem, but it is available from retailers online.  Originally, I purchased this because the advertisement I saw said that it contained information on how to cook on a woodburning cookstove.  It does indeed.

Situated in Michigan's Upper Peninsula, Ms. Moore's home is remote, and she has to be ready to be snowed in for days at a time.  Thus, she keeps a very well-stocked pantry that is a combination of home-preserved and store-bought foods.  Ms. Moore has also cooked on her Enterprise King wood cookstove for more than twenty years, so she definitely qualifies as an expert on prepper cooking.  For me, though, the best thing about this cookbook is that it is a modern collection of recipes that have all been regularly prepared on a woodburning range.

Ms. Moore has included a very wide variety of recipes in her cookbook.  With Harvest Chowder on page 19 and Pecan Chicken on page 165, she's got literally everything from soup to nuts.  The recipes vary greatly in their difficulty levels too: some are a lot of work; others are simple, but all are made with ingredients that could easily be a part of any well-stocked pantry and freezer. 

Before each section of the cookbook, Ms. Moore has placed brief essays on many different subjects.  This is where she includes five pages of information about cooking on a woodburning cookstove.  In such a short space, Ms. Moore does an excellent job of giving the basics.  The only thing she says that I would disagree with is that she advises cleaning all of the ashes off the top of the oven box.  I'm sure that on her stove that gives her the best baking results.  However, in both the Qualified Range and the Margin Gem, I have found that leaving at least a half inch of ash on top of the oven box is beneficial.  See, in these models of cookstove, the oven basically heats from the top down, so to create the most even heating, it is important to keep the flue on the bottom of the oven clean, but a layer of insulation on the top is good.  Other than that, Ms. Moore and I are largely in agreement about these wondrous appliances.

On a side note, I read a negative review of this cookbook online from a reader who said she was disappointed because the information about cooking on a woodburning range was so short.  I wish I could get a hold of her and direct her to my blog!

My only negative criticisms are that there was some kind of a printing error on one of the recipes, making it obviously incomplete.  I also did not enjoy some of the essays at the beginning of the different sections of the cookbook.  These are generally small, though, so they aren't a big problem for me.

When I read this book in the late summer, one of the recipes that really caught my eye was the one for "Canned Cole Slaw."  I did not grow any cabbage in my garden this summer, but I had everything else the recipe called for, and the idea of having cole slaw in a jar was intriguing.  I tried it, following the recipe to the letter.

On Sunday, October 18th, I opened a pint of it to see what it tastes like.  Following Ms. Moore's advice, I rinsed the slaw twice.  This allowed much of the sugar, vinegar, and celery seed to come off.  I then mixed some sugar and a little pepper into some mayonnaise and folded that into the slaw.  The end product was good, if a bit krauty, but even Ms. Moore says in her narrative that the recipe is not meant to be a substitute for fresh cole slaw, rather a close second during the long winter months when fresh produce is harder to come by.  

I'm looking forward to trying other recipes from this cookbook in the future.

Vintage Recipe: Grandma Ruth's Escalloped Corn

Well, Marjorie the Margin Gem's complete Thanksgiving meal count is now officially two.  Last year, I blogged about the first entire Thanksgiving meal that was cooked on her.  This year, because of Covid-19 gathering size restrictions, Nancy and I elected to celebrate Thanksgiving at home.  Nancy's parents had elected to do the same, and since we were going to cook a full dinner anyway, we called them when the meal was ready.  We plated enough for them and slid it all into the back of their van so they could take it home to eat.  Thus, we cooked Thanksgiving dinner for only four people so we didn't have to use the stovetop oven like last year.  Though you can't see all four dishes in the oven, here is a shot of the cookstove with all of the food ready:

The Margin Gem with all of the hot dishes for Thanksgiving Dinner ready.
From the top left, our 10 lb. turkey and the roaster bottom full of gravy. On
the stovetop is the kettle of mashed potatoes.  In the oven, the top rack holds
the dressing in the front with the sweet potato souffle' behind it.  The bottom
oven rack holds the green bean casserole, and behind that is the escalloped
corn.  (The Magnalite pan on the reservoir is empty.)

The recipe that I want to share today is for my great-grandma Ruth's escalloped corn.  This is a very simple and economical old-fashioned dish that has been a staple on my family's dinner tables since my grandfather was a boy.  I'm sure my great-grandmother originally made this in her woodburning cookstove, and it cooks beautifully in mine every time, too.  What's also nice is that it seems to bake equally well on the floor of the oven or up on the middle rack, making it particularly easy to cook with other things in the oven at the same time. 

For a single batch, start by beating two eggs. 

To the eggs, add 2 Tablespoons of sugar, a 1/2 teaspoon of salt, and a dash of pepper.

Then beat in 3/4 cup of saltine cracker crumbs, 1/2 cup milk, and 1/2 cup cream.

Lastly, add one can of cream style corn.  Mix well and pour into a greased casserole dish.

Bake in a moderate oven for 30 - 45 minutes.  During the last ten minutes of baking, sprinkle buttered cracker crumbs over the top.

Hints and Remarks:

• If you don't want to spring for the cream, you can omit it and increase the milk to 3/4 c.  The texture of the final product won't be quite so fluffy, but you won't notice any difference in the flavor.
• The reason for the huge range in baking time is because how long this needs to bake is dependent on upon the depth of the corn in the dish you chose to use--the deeper the corn, the longer the baking time will need to be.
• You can tell that this is done baking when the whole thing is slightly mounded in the center and it doesn't jiggle anymore when you shake the pan.
• If you crush one sleeve of saltine crackers, you will have the perfect amount for the 3/4 c. in the corn as well as the buttered crumbs on the top.
• If you want to reduce the carbs in this recipe, feel free to omit the crumbs on the top.  You will never miss them.  
• This recipe serves about six.  If you double it, it fits well in a 9x13 dish.

And here is the recipe in a little more accessible form:

2 eggs

2 T. sugar

1/2 tsp. salt

dash pepper

3/4 c. saltine cracker crumbs

1/2 c. milk

1/2 c. cream

1 15 oz. can cream style corn

Bake 30-45 minutes at 350ºF in greased casserole dish, sprinkling buttered

cracker crumbs on the top during the last ten minutes.

Hope you all had a Happy Thanksgiving!