Well, glory be! Where did the summer go? Here it is back to school days already.

My, how things have changed for Grammie now that her children are all grown. Being the second last house on the street, our home always burst with excitement on the first day of school. There were lots of kiddies. They would come to call for our children, and having lots of wee ones, the house would be hopping.

Pictures had to be taken for the first day of a new school year, as everyone had new outfits. A big fuss was made over the little ones who were going for the first time. The older ones would tell them not to be scared, as Mrs. So-and-So was a real nice teacher.

Living handy to school we didn't have to make lunches, but Grammie lived far from school when she was young, so my mother made us sandwiches. She made sardine sandwiches, cold beans, tomato soup and cheese sandwiches were really nice. I'm sure the children today would never eat these sandwiches.J

Any Grammies and Grampies out there remember how simple it was when we started school in September? All we needed to get started were a Big 5 book, pencil, ruler, eraser and crayons.

Remember that Big 5 book with the red cover? We marked it off into Arithmetic, Spelling, and Writing.

But this is still an exciting time of year for Grammie, as Grampie takes her to all the Fall Suppers on the river...no cooking or cleaning up. Also a trip to the apple orchard is something to look forward to, and a nice sunny afternoon drive through the country when the leaves start turning.

Isn't it just great living on our beautiful Miramichi?

Now, it's back to reality and getting the veggies in from the garden and making chow chow, an assortment of pickles, beets, salsa, relish, jams and my favourite — marmalade.

Strawberries and raspberries are easily put up for the winter.

Use 1-cup sugar to two cups berries.

Boil 10 minutes, stirring often so as not to stick.

Pour hot berries into clean jars and following preparation instructions for lids and caps, have ready to put on jars.

Here is a nice recipe for raspberry trifle:

Slice a raspberry jellyroll and line the bottom of a dish with slices.

Pour raspberries on top.

Pour raspberry Jell-O over raspberries.

To make Jell-O use 1 cup boiling water and 1/2 cup cold.

Put in fridge to set.

Mix package of vanilla pudding with 1- 1/2 cup milk.

Pour over set Jell-O.

Cover with whipped cream or cool whip.

Top with sliced almonds that have been browned in oil, cherries or whatever makes a nice garnish. Use your imagination. J

Next month we will have some pumpkin recipes. Delicious ones!

But now, your letters:

Dear Grammie,

I am on the quest to make the perfect blueberry pie, or at least one that doesn't run away in juice as soon as it's cut. My blueberry pies are too juicy and while my husband likes them that way, it drives me crazy. Do you have a good recipe for blueberry pie?

--MWF

Dear MWF,

I’m not sure if this is the perfect blueberry pie or not, but it's one Grampie came up with, guaranteed not to run.

Cook your blueberries first by bringing berries and sugar to a boil.

Mix cornstarch with water, add to berries a little at a time to desired thickness.

Don't thicken too much, as it gets thicker when cool.

Let cool then pour into pie shell, cover with remaining shell.

Hi Grammie,

Speaking of Bread ‘n Molasses, would you happen to have a good recipe for Molasses Cake? I had one that I got from my mother-in-law, but she omitted to include the amount of flour and I have been guessing and not getting a very good cake. I'd appreciate a good recipe.

Thank you,

Rose Martin

Hi Rose.

This molasses cake is great served warm and topped with Cool Whip.

1/2-cup sugar

1/2 cup shortening or butter

1 egg

1-cup molasses

2 -1/2 cups flour

1- 1/2 tsp baking soda

1 tsp ginger

1 tsp cinnamon

1 tsp cloves

1/2 tsp salt

1-cup hot water

Mix together first four ingredients.

Add dry ingredients, mixing well.

Add hot water last.

Mix and put in 8 x 8 pan.

Bake 35 min in 350-degree oven.

Test with straw or tooth pick.  If it comes out clear, the cake is done.

Dear Grammie,

I am writing from far-off California. My parents came from the Rexton area way back in the early 30's, so you can see I'm no youngster. My Aunt and mother used to make an apple dumpling that was to die for. They would make pie dough, cut up apples and mound them in circles of pastry. After putting butter, cinnamon and sugar on the apples they folded the pastry and put them in a large pan, then they made a syrup from molasses and water and poured over the dumplings, they were delicious! We have tried to duplicate this recipe, but it doesn't taste the same, thought you might know of a recipe for these dumplings. I found this site in my Sunday paper and have been enjoying it very

much. Thank you very much.

Sincerely,

Mary Kirstein

Hi Mary, and welcome to Bread ‘n Molasses!

I'm wondering if your problem is the molasses. I make mine the same only I use a mixture of brown sugar and water to pour over the dumplings. I make what I call Yankee Buns that I pour a mixture of water and molasses over.

My French Grandmother made lovely, what we called, Brown Sugar Buns. She rolled tea biscuit dough and buttered it adding brown sugar, rolled it up and cut into circles that she placed in a dish that had water, brown sugar and a bit of melted butter mixed in with it. Delicious!

Apple Dumplings

Dough:
2 Cups Flour

1/2 Tsp Salt

2 1/2 Tsp Baking Powder

2/3 C. Shortening

1/2 C. Milk

(Grammie has come to the cheatin’ age . . . I buy pie mixes J

Syrup:
2 Cups Brown Sugar

4Tbsp. Butter

2 Cups Water

1/2 Tsp Cinnamon

Peel and halve the apples.

Sift together flour, salt and baking powder.

Cut into shortening.

Mix with milk. Then divide the dough in half.

Roll out each half and cut into squares.

Wet the edges of the dough and press into a ball around the apple.

Set apples in a baking dish.

Prepare syrup by mixing ingredients for syrup.

Pour over apples and bake at 375 for 35 minutes.

Use five apples.

This recipe says to halve the apples but I use the whole apple. J

I core them and add a bit of brown sugar and a dab of butter in the centre of the apple. I don't use the cinnamon either. To each his or her own. J

Grammie’s Hint for Freezing

This is how Grammie freezes her raspberries and strawberries for pies and cakes during the winter months: I spread the berries out on a tray to freeze and then bag them. This way it's easy to get out the amount you need, they are not all stuck together.

I cook my pumpkins, drain the water, and bag. 

Scallops, crab and shrimp freeze really nice for seafood chowder during cold winter days.

Until next time, remember, I made it especially for you.