This Christmas edition of recipes is dedicated to Fred Martin and his family – wife Julia, recently widowed mother Bernice, brother Aaron, sister-in-law Miriam – who lost a brother in this life suddenly, less than two weeks prior – and their children. Fred went to be with the Lord unexpectedly this November while doing the work he loved in a field in Conicville. We will miss seeing him at our farm. Pray for and reach out to friends and family who are experiencing “firsts” with the empty chair(s) this year.
Homemade Bologna
Fred had made a wooden box to smoke the bologna; this was the recipe he grew up with. Notes in parentheses are for doubling; Bernice recommends being generous with seasonings.
30 lb. venison (50 lb.)
10 lb. pork (15 lb.)
4 c. molasses
2 lb. brown sugar
1 c. tenderquick
1¼ c. salt
3 T. black pepper (5 T. if doubled)
1 T. red pepper
2 heaping T. Season-all
2 t. coriander
1½ t. cloves
Grind meat twice; pack tight in bags. Marinate for at least 24 hours. Put cold water in kettle to cook bologna sticks, add 3-4 inches past submersion for even cooking. Cook small sticks to 170°F; large to 190°F. Once this temperature is reached, immediately transfer to cold running water. Cool thoroughly and let sit in cold water until ready to smoke. Smoke for 6 hours (the excess water will evaporate during this process). Best frozen in vacuum-packed chunks.
Coconut Gelatin Fudge
For this Neapolitan layered treat, Fred’s maternal grandma used freshly grated coconut, which enhances the flavor. With a light in her eyes, Bernice shares that her daughter in-law Julia is known for bringing this to her large family’s butchering marathons – 19 hogs in the first week of December!
This ingredient list is for each colored layer of the fudge, so 3 batches will be needed for all colors – white, pink, and brown. Can also be served as two layers.
2½ c. sugar
1 c. half and half
½ c. milk
1½ T. plain gelatin, soaked 5 min in the cold water
2-3 T. cold water
1½ t. vanilla
1½ T. butter
1½ c. coconut – one large fresh coconut or 1 – 6 oz. bag angel flake
White chocolate chips or bark – 1 c. each batch
Small drop of red food coloring (to make pink)
Chocolate chips (for brown layer – 1 c.)
Boil sugar and cream only until a ball shape forms when a spoonful of the mixture is dropped in a cup of water and “cracks” on the side of the cup – a soft crack is desired to keep creamy texture. (The gelatin will help the finished product to set up fully.) Remove from heat and add soaked gelatin, vanilla, butter, and 1 cup of chocolate for corresponding color layer (white, pink, or brown). Beat until creamy; add coconut. Pour each layer into a greased 9×13 pan; cut finished product into bite size squares after it sets.
Peanut Butter Blossoms
This was Fred’s favorite Christmas cookie.
1 c. butter
1 c. peanut butter
1 c. sugar
1 c. brown sugar
4 eggs
4 T. milk
2 t. vanilla
2 t. soda
1 t. salt
3½ c. flour
1 lb. Hershey Kisses
Cream butters and sugars until smooth; add eggs one at a time, beating after each addition. Add milk, vanilla, and remaining dry ingredients. Shape dough into balls about 1 inch in diameter; roll in sugar and place on an ungreased baking sheet. Bake at 375°F for 10-12 minutes. Top each cookie with a chocolate kiss immediately after baking.
