Thanksgiving Leftovers - "Squash Streusel Muffins"

 

Here is a sweet treat to make with leftover squash.  I made the squash for Thanksgiving.  It was a heritage variety we think Lakota squash.  My sister shared some saved seeds she had from a squash she liked.  We planted them.  However, I have planted Lakota squash before, this looks like them.  

When I made my squash, I sweetened it with maple syrup and maple sugar, so I'm starting with a sweeter squash.  When you make this recipe, you may want to add additional syrup or sugar.  

Dicky Bird's Leftover Squash Muffins

I mixed this all in a big bowl, by hand.  Super easy.

1 C cooked or leftover squash

1/4 C milk

1/4 C oil 

1/4 C maple syrup

1 egg

2 t cinnamon

2 t pumpkin pie spice

1/2 t ground ginger

2 t baking powder

1/2 t salt

I mixed this all together, then added the 2 C flour.

Topping:

4 T butter

1 T cinnamon

1/4 C brown sugar

1/4 C flour

Mix with a fork till crumbly.

Spray your muffin tin, add your batter and top with the streusel.  Bake 350 for 30 min.  

I hope you give these a try.  

Blessings from Ringle, Wisconsin.  

 

Dicky Bird's Spice Apple Jamelly

 What an abundance of apples this year!  

Yesterday I made applesauce.  After a couple batches, I was done with that...ahaha.  So, I got out my Breville juicer and finished up that crate.  (only about 8 more crates to go).  I wanted to try my own twist on apple jam/jelly - jamelly....ahaha.  Stop it Dicky Bird!!!  This may be the BEST recipe I ever made up!  I made a perfect bite - wafer cracker, cheddar cheese, apple slice with a dollop of this jamelly - this will be on my Christmas charcuterie board!  

Here is the recipe if you want to try it.

 Dicky Bird's Spiced Apple Jamelly

7 C apples juiced - juiced apples 

3 T lemon juice

3 T cinnamon

3 t ground cloves

7 C Sugar

Pour juice in a heavy bottom kettle and add lemon juice.  Mix sugar with spices and add to the liquid.  Bring to a boil, cook until you can dip a spoon into the liquid and only have a drop or two slide off when you pull it up.  It took a long time for it to thicken up with out using pectin.  As it was cooking I kept stirring and skimming off the foam.  Just before you turn off the heat add a nub of butter (I don't know why, my mom always did this and I do too).  That is it.  Fill clean jars and hot water bath for 10 min.  Super easy.

(this is the foam from the top - don't toss it, use it on toast)

This was my "test batch" it made 1 quart jar and some for the refrigerator to eat now.  This would be really good with ham, cheese "jamich" (am I the only one who think that is funny) too.  I may even add a spoonful to my oatmeal...oh the possibilities.  

Blessings from Ringle, Wisconsin.  

Vintage November

 

As we say goodbye to fall with Halloween, we say hello to the holiday season with November.  Seems Thanksgiving decorating is often overlooked.  I like to do at least a little table scape of turkeys and such.  As a reseller, I often hear from the younger shoppers, "well, I just don't know what I would do with that."  I also hear them say, "I want just something little" or "I don't want what everyone else has."  The best one is "my grandma had that."  

Yes, "grandma chic" is in.  Not the whole house, but a small vignette, table scape, accent piece are used to just add a touch of individual style and personality.   You can achieve this without taking up much space.  Think seasonal themed salt & peppers, small knick knacks to tuck here and there.  I would suggest starting out with a small, inexpensive item or two.  Thrift stores, antique shops, barn sales, holiday events are great places to look for these items.  Of course you could go the "e" route too.  If you happen to do that, check out my online estate sale group:  Town Hall Trinkets On Line Estate Sales  I do ship.  

Blessings from Ringle, Wisconsin.  

Blast from the Past - November is National Native American Heritage Month

November is National Native American Heritage Month

 As most generational "Americans" living in this great old "melting pot," my heritage comes from various backgrounds.  What I am the "most" of is Potawatomi, if one was to divide themselves in fractions.  Which unfortunately is how the U.S. Government regulates tribal people - % of blood quantum.  It is what it is....

I've shared about my heritage in many posts, but this one is a good one:  Great Grandpa and Grandma Ritchie

My dad is the little one, the other two girls are his sisters, my grandma is behind my dad.  My grandma was German.  She worked for Connor Lumber as a bookeeper when she met my grandpa Ritchie.  My dad grew up on the reservation.   

Here he is again.  I love that little smerky face - he did this face his whole life.  He was fortunate NOT to have to go to a boarding school.  An ugly part of history that has now come to a better light is how native children were treated at these "schools."  My great grandpa Ritchie was quoted as saying "none of my grandchildren will go to those schools."  He had some influence and he petitioned the BIA to hire a teacher for the Forest County Potawatomi children.  The Kokomo Reservation School began in 1934 with 20 students (3 were my family).  

I did NOT grow up in traditional ways.  However, we were raised in tradition.  If that makes sense....how we treat one another, our land, how to hunt and gather, garden and fish and respect for all life.  Especially those we took to harvest.  I heard a "hunting story" - it made me sick!  I kept thinking how my dad would not like that!  Even Al said it was so disrespectful to the animal.  Anway....

I struggled with not looking "native" enough, yet being teased for being "native."  Ya....I don't harbor bad feelings or suffer from any trauma...ahahah....

I celebrate my Native American Heritage - rich and full in the knowledge of where I come from - steeped in tradition.  

Blessings from Ringle, Wisconsin.