Minnesota Prairie Roots

Writing and photography by Audrey Kletscher Helbling

Lutefisk, bars, kolacky, horseradish & more October 3, 2023

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Across the cornfield stands Vang Lutheran Church north of Kenyon and home to an annual lutefisk supper. (Minnesota Prairie Roots copyrighted file photo October 2011)

IN THIS SEASON of church dinners, I am reminded of an event I covered decades ago as a young reporter fresh out of Minnesota State University, Mankato, with a journalism degree. My editor assigned me to write about and photograph the annual Lutefisk Dinner (or maybe it was supper) at Bernadotte Lutheran in Bernadotte, an unincorporated community northeast of New Ulm.

Having heard a few things about lutefisk—cod soaked in lye—I was in no hurry to undertake this assignment. But work is work and I eventually headed to this rural church to get the story. I don’t recall all the details from that late 1970s introduction to lutefisk. But I do remember a hardworking crew of volunteers, enthusiastic diners packing the church basement and my first taste of this Scandinavian seafood. A generous dose of melted butter made lutefisk, which reminded me of warm Jell-O, palatable. Sorry, Norwegians.

A sign promoting Vang’s 2014 Lutefisk & Meatball Supper. (Minnesota Prairie Roots copyrighted file photo 2014)

Lutefisk dinners remain popular in Minnesota’s Scandinavian enclaves. Like Vang Lutheran, rural Dennison, hosting a Lutefisk and Meatball Dinner on Wednesday, October 11, starring lutefisk and Norwegian meatballs with gravy plus fruit soup, lefse and Norwegian pastries. On Saturday, October 14, First Lutheran in Blooming Prairie is also serving a Lutefisk and Meatball Dinner. Except their meatballs are Swedish (what’s the difference?). Sorry, folks, all three dine-in seatings at First Lutheran are sold out, proving just how popular lutefisk dinners are in these parts. The Blooming Prairie lutefisk dinners have been around since 1934.

Bars. (Minnesota Prairie Roots copyrighted file photo)

BARS & BARS, NOT TO BE CONFUSED

This got me thinking about ethnic and unusual foods some of us love and others of us don’t. For example, this past July while vacationing in the central Minnesota lakes area, I came across turkey gizzards and pickled eggs prominently displayed on an end cap at a Crosslake grocery store. You couldn’t pay me to try the gizzards, priced at $12.49 for 16 ounces. But I’d give pickled eggs a try. Apparently there’s a market in Paul Bunyan country for these delicacies. And in some Minnesota bars, not to be confused with the bars we Minnesotans eat.

Ah, bars. They hold two definitions. I recall my native-born California son-in-law’s confusion about bars. It took a bit of explaining for him to understand that bars, besides a place to imbibe, are also, in Minnesota, a sweet treat that is not a cookie, cake or brownie. But similar, made in a cake pan and cut into squares.

Prune kolacky ready to bake at Franke’s Bakery. (Minnesota Prairie Roots copyrighted file photo March 2013)

KOLACKY OR SAUERKRAUT

Then there are kolacky, a Czech pastry unknown to me until I moved to this region. It was at Franke’s Bakery in nearby Montgomery, self-proclaimed “Kolacky Capital of the World,” that I first tasted this dough into which prunes, apples, raspberries, blueberries and other fruit or a poppy seed filling are folded. Kolacky are so popular in this Czech stronghold that Franke’s baked nearly 1,800 dozen of the treats for the annual town celebration, Kolacky Days, in July. That’s a whole lot of kolacky, like nearly 22,000.

Me? I prefer a Bismarck oozing with custard. And, yes, I am German, which might also explain my love of sauerkraut. Henderson, where my paternal great grandparents settled upon arriving in America, celebrates Sauerkraut Days annually. And, yes, there’s a sauerkraut eating contest. I grew up eating homemade sauerkraut fermented from cabbage grown in our large garden. My grandma made kraut and my dad thereafter.

Homemade horseradish in jars. (Minnesota Prairie Roots copyrighted file photo October 2012)

HOW ABOUT HORSERADISH OR COTTAGE CHEESE PIE?

Dad also made horseradish, a tradition which continues in my extended family today, 20 years after his death. Horseradish seems an acquired taste. Not everyone likes a condiment that burns nostrils, clears sinuses, waters eyes, nips the tongue. But I do.

And once upon a time I also ate SPAM, a canned meat made in Austin, Minnesota, and wildly popular in Hawaii. I liked it in Pizza Burgers—SPAM, onion and American cheese ground in a hand-cranked meat grinder and then canned chili (without beans) stirred in. I haven’t quite figured out the “without beans” in chili. Mom made and spread the mix on homemade bun halves, broiled until the cheese bubbled. Yum. I no longer eat SPAM. Or Jell-O. Make that red Jell-O with bananas, a staple of extended family gatherings many decades ago.

On the shelves at Reed’s Market in Crosslake. (Minnesota Prairie Roots copyrighted photo July 2023)

Food, in many ways, connects to memories, traditions, heritage. You won’t find me eating peanut butter on pancakes or Cottage Cheese Pie, food oddities my husband brought into our marriage. I don’t much like pancakes and I’ve never made the Helbling signature pie. Nor have I made my mom’s favorite pie, Sour Cream Raisin. But I love cottage cheese and I eat Raisin Bran cereal. Just don’t ask me to eat turkey gizzards. Or lutefisk. Once was enough for this writer.

© Copyright 2023 Audrey Kletscher Helbling

 

He’s one of the good ones… August 24, 2023

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Outside Pawn Minnesota, a pirate mannequin standing next to a generator generates interest in a block party. (Minnesota Prairie Roots copyrighted photo July 2023)

PIRATES WERE, AND ARE, by profession plunderers, thieves who attack and rob ships at sea. Even though violent criminals, they have often been romanticized. We’re fascinated by the lore of these daring marauders while simultaneously frightened.

But at least one pirate, spotted recently in historic downtown Faribault far far from any sea, was on the good side of the law. Admittedly he was not real, but rather a well-dressed mannequin wearing an eye patch and sporting a hook hand. On his realistic-appearing right hand, the pirate wore bejeweled gold rings upon his thick fingers.

And he held a sign promoting a Customer Appreciation Block Party from 11 am – 5 pm Saturday, August 26, at Pawn Minnesota, 230 Central Avenue. The party includes free food while supplies last and music by Nacho Y Su Herencia Musical.

A block party in itself is not unusual as a way to celebrate and market a business. But a pirate used as a promotional tool is, well, interesting. It achieved its purpose by catching my eye, enough for me to pause, photograph and feature.

This pirate, unlike real pirates, aims to serve a greater good via Saturday’s block party. Attendees are encouraged to bring cash and canned food donations for the local St. Vincent de Paul Food Shelf. St. Vincent, according to its website, provides “a wide variety of food and grocery items to help out our brothers and sisters in need. Our goal is to be a reliable source of free food that can help nourish those we assist.”

There are income guidelines to qualify for assistance.

Beyond food, the Faribault nonprofit provides household items, clothing, shoes, bedding and kitchenware to those in need. With ever-rising prices, the need remains high. I’m thankful to live in a caring community with places like St. Vincent, the Community Action Center, church food pantries and more. Free dinners are also available every Tuesday at the Community Cafe, housed in the Cathedral of Our Merciful Savior.

And for the pirate holding that block party sign while standing next to a portable generator, I have some kind words. I now believe pirates can change their ways. And generate goodness.

© Copyright 2023 Audrey Kletscher Helbling

 

Garden fresh peas from the library July 17, 2023

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(Minnesota Prairie Roots copyrighted photo July 2023)

I FOLDED THE PILE of pea pods into the front of my Minnesota-themed tee, the one with two grain bin graphics. It seemed appropriate for the vegetable gathered from the Friends of Buckham Memorial Library Organic Learning Garden. Harvest of grain. Harvest of vegetables.

In the library window by the garden. (Minnesota Prairie Roots copyrighted photo 2020)

I hadn’t expected to pick peas when Randy and I stopped at our local library Saturday afternoon en route to the grocery store for meat to grill. But when we pulled into the parking lot, I decided to check out the garden while Randy looked for videos.

To my surprise, I found pea plants heavy with plump pea pods. I felt giddy. Garden fresh peas have always been a favorite. But it’s been a long time since I’ve had them.

(Minnesota Prairie Roots copyrighted photo July 2023)

I hold fond memories of picking and shelling peas from my childhood garden. I loved running my thumb down the seam of the pod, opening the shell to reveal a row of tiny green orbs. So perfect. And then I slid my thumb down that tidy row, peas dropping one by one into a metal pan. Plunk, plunk, plunk, plunk, plunk. There’s a certain satisfaction in the rhythmic process of shelling peas.

Once home, as I shelled those peas carried in my t-shirt to the van, I thought of all those summers back on the farm. I never realized then how lucky I was to eat mostly food grown or raised on our acreage. It was simply what everyone did in rural Minnesota. Planted a garden. Raised beef cattle, pigs and/or chickens.

That evening as we sat down to a grilled pork chop supper (not dinner) with sides of potatoes and peas, I dipped my spoon into those fresh peas covered with butter. I tasted the sun and sky and earth. But mostly, I tasted memories. Garden memories.

© Copyright 2023 Audrey Kletscher Helbling

 

Farmers, a new friend & a few ducks along the Cannon July 5, 2023

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Garden fresh radishes, beets and carrots. (Minnesota Prairie Roots copyrighted photo)

PLUMP PEA PODS PILED. Juicy red and golden tomatoes gathered. Leafy lettuce layered. Bulky orange beets positioned beside purple ones. Bundles of radishes, beets and carrots bursting brilliant hues on a vendor’s table.

Peas. (Minnesota Prairie Roots copyrighted photo)

This is the bounty of summer in southern Minnesota.

A recent mid-morning Friday walk at Northfield’s Riverside Lions Park took me past Northfield Farmers Market vendors pulling vegetables, baked and canned goods, and more from their vehicles. As they set up shop, I lingered, admiring the fresh vegetables that appeared so visually pleasing and, I’m sure, are equally as tasty.

Assorted fresh tomatoes. (Minnesota Prairie Roots copyrighted photo)

I was early. The market starts at 11:45 am, runs til 1 pm, Tuesdays and Fridays, and from 9-11 am Saturdays through October.

One of multiple bridges crossing the Cannon River in downtown Northfield. (Minnesota Prairie Roots copyrighted photo)

I left the local marketers to their display work, continuing into the park, which hugs the Cannon River. Water draws me. I paused along river’s edge to frame the distant 5th Street West bridge with my Canon camera. Lush baskets of petunias splashed pink into the greenery and the brown hardscape of buildings. Below ducks swam in the placid river while a red car crossed the bridge.

Orange and red beets. (Minnesota Prairie Roots copyrighted photo)

If not for the constant thrum of traffic on busy Minnesota State Highway 3, this would prove a peaceful setting. Yet I still enjoy this park, appreciating the flower gardens, florals spilling from balconies on the apartment building across the street, the ping of balls and the hum of conversation from the nearby pickleball courts.

There were two white ducks among the others. (Minnesota Prairie Roots copyrighted photo)

I still had one more place to stop—the spot along the riverbank where the ducks hang out. I was hoping to see the pure white ducks I’ve previously seen here. They were there along with the mallards, the iridescent green of the drakes’ heads shimmering in the late morning light.

Beautiful mallard drakes. (Minnesota Prairie Roots copyrighted photo)

With time to spare while waiting for Randy, I joined a man sitting at a picnic table. Either he would welcome conversation or he wouldn’t. He did. We talked about the market—he awaited its opening with cloth bags at the ready—and health and the care he gave his wife before she passed and family and the model railroad spread over eight sheets of plywood in his basement. And he told me about the new museum opening in Randolph across from the fire hall. The Randolph Area Historical Society is constructing a building that will cover the history of six Dakota and Goodhue County townships, house a family history research library and serve as a community gathering spot.

Lettuce. (Minnesota Prairie Roots copyrighted photo)

Randolph is a town rich in railroad history. I’d been there many years ago for Randolph Railroad Days, I shared with my new friend. Given his interest in trains, he has, too, and gave me the dates, October 21 and 22, for the 2023 event. I promptly added the celebration, which includes model railroad and railroad displays, a swap meet and more, to my smartphone calendar.

Rich red sauces. (Minnesota Prairie Roots copyrighted photo)

Soon my phone beeped with a text from Randy that he was nearly done with his appointment. I thanked the guy at the picnic table for the conversation, then aimed back toward the farmers market. I stopped to photograph the colorful produce and the goodies at McKenna’s Sweet Treats stand, my eyes focusing on the cookies, the mini fruit crisps, the sweet breads… And at the end of the table, quart and pint jars brimmed with spaghetti sauce and salsa in the loveliest shade of rich red, seasonings and onions floating in all that homemade goodness.

Baked goods from McKenna’s Sweet Treats. (Minnesota Prairie Roots copyrighted photo)

While I felt tempted to buy a treat made from raspberry preserves, I didn’t. But I left feeling appreciative for the gardeners and bakers and cooks who share their produce and goods at farmers’ markets like the one in Northfield. I felt appreciative, too, for conversation with a stranger and ducks along the river and the Cannon which winds through southern Minnesota on a lovely summer day.

© Copyright 2023 Audrey Kletscher Helbling

 

Would you try these uniquely-flavored potato chips? March 16, 2023

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Purchased, unbeknownst to me, at Aldi. (Minnesota Prairie Roots copyrighted file photo March 2023)

A NUMBER OF YEARS BACK, I banned potato chips from our house. Not because I don’t like them. I do. But rather I banned them for health reasons. We don’t need all that salt and extra empty calories. This marked a notable change, especially for Randy, who packs his lunch for work. Instead of potato chips, he now eats almonds, albeit the salted variety. I had to compromise.

There are times, though, when we still buy the occasional bag of chips. Usually I can talk myself, or Randy, out of purchasing potato chips. And then there are the impulse purchases that go unnoticed. Like Randy’s grab of Bratwurst Flavored Potato Chips, which I only saw upon our arrival home from the grocery store recently. How did I miss those in the grocery cart?

Before I even opened the bag to accompany our usual Saturday lunch of grilled cheese and tomato soup, I predicted that Randy, who loves brats, would not like these chips. I was pretty certain I wouldn’t. I don’t like brats and will eat them only when no other option is offered.

Yet, I had to try these unusual chips tagged as “YUMMY” on the bright yellow packaging. So I opened the bag and took a whiff. Yup, they definitely smelled like brats. Next, I tasted one. Yup, they definitely tasted like brats. I ate another and another and another. At that point, Randy had to wonder what was wrong with his brat-despising wife. I wondered myself. I determined that the coarse texture has a lot to do with why I dislike actual brats. Or so I told myself.

I asked Randy for his opinion of the brat flavored chips. He initially said they tasted like hot dogs, then changed his evaluation to tasting like brats.

After our meal, I found the taste of those chips lingering for way too long. And not in a good way. With ingredients like spices (hmmm, what spices?), onion powder, garlic powder and natural smoke flavor, it’s no wonder I experienced such a long-lasting aftertaste.

The 9.5-ounce bag is in the cupboard now, clipped shut and still more than half full. I have not been tempted, not even once, to dip into those Bratwurst Flavored Potato Chips again. But I sure do have a craving for Dill Pickle Chips.

TELL ME: Have you eaten, or would you eat, bratwurst flavored chips? Is there an unusual flavor of potato chips you like? Please share.

© Copyright 2023 Audrey Kletscher Helbling

 

Missing a “spring” Dairy Queen tradition March 3, 2023

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A DQ Peanut Buster Parfait (Minnesota Prairie Roots copyrighted file photo)

THE LITTLE DAIRY QUEEN OF FARIBAULT opened a week ago, marking the unofficial start of spring in my southern Minnesota community, and we missed it. I’m bummed.

Traditionally, Randy and I stop by during this late February opening of the walk-up/drive-up DQ for the bargain Peanut Buster Parfaits. When the DQ closes for the season at the end of October, we’re there, too, for the discounted parfaits.

Typically, we wait in line behind a long string of vehicles for the coveted treat. Last October we pulled up to the drive-up window only to learn that they’d just run out of ice cream and there would be no more with the shop temporarily closing. Disappointed doesn’t quite describe my emotion in that let-down moment. I’d been anticipating the taste of sweet and salty—hot fudge and peanuts atop that sweet, snow white soft-serve ice cream.

And now here it is, March 3, and I missed opening weekend with the $2.49/each Peanut Buster Parfait three-day special. Perhaps this winter of too much snow distracted me. Even if the calendar shows that spring is only officially 17 days distant, nothing feels or looks remotely like spring here. And so, I reason, this is why I missed opening weekend at The Little Dairy Queen of Faribault. My thoughts remain deeply entrenched in this winter of deep snow.

© Copyright 2023 Audrey Kletscher Helbling

 

Minnesota makes strong showing in U.S. Cheese Makers Contest February 27, 2023

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Inside a Rice County dairy barn. (Minnesota Prairie Roots copyrighted file photo)

AS SOMEONE WHO GREW UP on a dairy farm, I understand the hard work and commitment of feeding, caring for and milking cows. Every. Single. Day. Although the process has become easier with automation, the fact remains that dairy farmers can’t just walk away from the barn for a day. The cows still need to be milked.

As a child and teen, I labored in the barn, assisting my dad with feeding, bedding straw, and scooping manure. He did the actual milking. And he was under a time crunch to finish milking our Holsteins before the milk truck arrived to empty the bulk tank and transport our cows’ milk to the Associated Milk Producers plant in New Ulm.

That backstory brings me to today, nearly 50 years removed from the southwestern Minnesota crop and dairy farm where I learned the value of hard work. AMPI in New Ulm is still going strong and recently won several honors at the Wisconsin Cheese Makers Association 2023 U.S. Champion Cheese Contest in Green Bay, Wisconsin. Forty-two judges evaluated entries based on flavor, texture, appearance and taste. There were 2,249 entries from 197 dairy companies and cooperatives in 35 states. Minnesota was well-represented. (Click here to see a full list of the winners by category.)

The abandoned milkhouse, attached to the barn on the farm where I grew up outside Vesta. (Minnesota Prairie Roots copyrighted file photo 2009)

AWARD-WINNING BUTTER FROM NEW ULM

The 113 contest divisions include dairy products beyond cheese. And that’s where New Ulm’s AMPI plant scored, earning second place for its unsalted butter and third places for salted butter and flavored butter, specifically chipotle butter. AMPI’s Sea Salted Root Beer Butter which sounds, in Minnesota lingo, “different,” did not place.

I grew up on AMPI salted butter. The milk man—the guy who picked up the milk from our milkhouse—also brought blocks of butter. Dad just left a slip of paper indicating how many pounds we needed and the driver pulled the packages from his truck.

Lucky Linda Cheddar (Photo credit: Redhead Creamery Facebook page)

REDHEAD CREAMERY CHEESE CRAFTS A TOP 20 CHEESE

What I didn’t have back then was access to good quality cheese like that produced in Minnesota today. I love cheese. And yogurt and cottage cheese and ice cream and cheese curds…, well, all things dairy. This year a cheddar cheese produced by a small west central Minnesota cheese maker, Redhead Creamery, was named one of the top 20 cheeses in the country during last week’s national competition. And, yes, the president and CEO of this creamery in rural Brooten, Alise Sjostrom, is a redhead.

Redhead Creamery earned Best of Class in the Natural Rind Cheddar category with its previously award-winning Lucky Linda Clothbound Cheddar, named after Sjostrom’s mom. That top cheese was then chosen to compete against 19 other top cheeses for the honor of U.S. Champion Cheese. An aged Gouda made by the team at Arethusa Farm Dairy in Connecticut won the best cheese in the U.S. title. Two Wisconsin cheeses earned second and third places.

I have yet to try, or even find, Minnesota-made Redhead Creamery cheeses. But I will be looking for them locally, especially Lucky Linda Cheddar. I’d even like to take a road trip to the dairy and cheese operation, which offers tours.

Award-winning Amablu Gorgonzola from Caves of Faribault. (Minnesota Prairie Roots copyrighted file photo)

CAVES OF FARIBAULT EARNS HONORS

My community is also home to award-winning handcrafted cheeses. This year cheesemakers at Prairie Farms’ Caves of Faribault placed second in the Gorgonzola competition with Ama Gorg. In the blue-veined division, Caves of Faribault earned fourth for its AmaBlu. These cheeses have previously won honors and they are well-deserving. I love Caves of Faribault cheeses, aged in sandstone caves along the Straight River. If you like blue cheese, and I realize either you love it or you hate it, then this is your cheese.

Krause Feeds & Supplies in Hope advertises the availability of Hope butter and Bongards cheese. (Minnesota Prairie Roots copyrighted file photo June 2013)

MORE MINNESOTA WINNERS

Minnesota-based Bongards Creameries in Perham also earned a Best of Class with its Monterey Jack cheese in the national competition. Likewise, Kemps, LLC in Farmington took Best of Class for its pineapple flavored cottage cheese and second for its chive flavored cottage cheese. I didn’t even realize cottage cheese came in such flavors.

In another division of the national competition, whey protein concentrate 80 from Milk Specialties Global’s plant in small town Mountain Lake garnered the Best of Class and a second place (for instantized).

If there were other top winners from Minnesota in the 2023 U.S. Cheese Contest, I apologize for missing them. But after scrolling through pages of information, I stopped looking.

Cow sculptures outside The Friendly Confines Cheese Shoppe in Le Sueur. (Minnesota Prairie Roots copyrighted file photo June 2013)

MINNESOTA IS DAIRY STRONG

What I realized is that small creameries to co-ops to large companies in Minnesota make a lot of dairy products. We may not have as many cheesemakers as the Dairyland State, but certainly enough for anyone who likes cheese and other dairy products to recognize Minnesota’s value in the dairy industry.

I saw Minnesota entries (again, I may have missed some) from Prairie Farms Dairy Cheese Division in Rochester, Bongards in Norwood, Agropur in Le Sueur, Stickney Hill Dairy in Rockville and First District Association in Litchfield. The varieties of cheeses range from pasteurized process American cheese from Prairie Farms to jalapeno and roasted red cheddar from Litchfield-based FDA, “a grassroots cooperative since 1921.”

This rural Dundas barn once housed a herd of dairy cows. No more. But the barn has been maintained. (Minnesota Prairie Roots copyrighted file photo September 2011)

CHANGED & UNCHANGED

Much has changed, yet much has not since I left the farm in 1974. Cooperatives remain as strong as ever, yet small scale artisan cheese makers, have also emerged. The demand for basic cheeses remains, yet cheese makers are crafting diverse flavors to meet consumers’ expanding tastes. Small family dairy farms have been mostly replaced by large-scale dairy operations. Change is inevitable. But one thing has not changed for me personally. I love dairy products, especially cheese.

© Copyright 2023 Audrey Kletscher Helbling

 

Birthday cake nostalgia February 9, 2023

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Chocolate Crazy Cake. (Minnesota Prairie Roots copyrighted file photo 2010)

WHEN MY ELDEST DAUGHTER asked me to bake Chocolate Crazy Cake iced with peanut butter frosting for her upcoming birthday celebration, I was delighted. I’d offered to make her birthday treat, but expected Amber to choose a simplified version of cheesecake or Chocolate Tofu Pie. So when she picked Crazy Cake, I was nostalgically surprised. This is the recipe my mom used for my birthday cakes when I was growing up. And it is the same recipe I used when baking cakes for my three kids.

Although Amber never asked me to craft the cake into a shape like a Teenage Mutant Ninja Turtle, snowman or Garfield the cat as I did when she was a child, I considered it. In the end, I’m going with a basic rectangular frosted cake. Maybe I’ll add sprinkles for the grandkids.

For his eighth birthday, Caleb’s sisters created a PEEF cake for their brother. PEEF is a fictional bear featured in books written and illustrated by Minnesotans Tom Hegg and Warren Hanson. (Minnesota Prairie Roots copyrighted file photo)

February brings not only Amber’s birthday, but also that of her brother, just one day shy of eight years younger than her. Their sister, sandwiched between, is 21 months younger than Amber. Yes, I was a busy mom. I baked a lot of Chocolate Crazy Cake birthday cakes through the years, cutting them into designs typically fitting the birthday child’s interests.

A blogger friend gifted me with a copy of the cake design booklet my mom used when crafting birthday cakes. (Minnesota Prairie Roots copyrighted file photo)

My mom used the Baker’s Coconut Animal Cut-Up Cake booklet as her guide to creating animal-shaped cakes for me and my five siblings. Her handcrafted designs defined our birthdays because we didn’t receive gifts. Finances didn’t allow and the adage of you can’t miss what you never had certainly applies. My kids got gifts along with personalized homemade cakes. If I were to ask them, they would likely remember the cakes I made and not the gifts received.

Birthdays always cause me to feel reflective as in how the heck are my kids already adults and x number of years old? It seems like only yesterday that I was planning birthday parties with their classmates, mixing up Chocolate Crazy Cake and lighting candles.

And now here I am, looking through my stash of church cookbooks for a cherished cake recipe. I’m feeling all nostalgic, wishing there was a way to ship a Chocolate Crazy Cake birthday cake to Caleb in Indiana.

Chocolate Crazy Cake*

3 cups flour

½ cup powdered cocoa

2 cups sugar

1 teaspoon salt

2 teaspoons baking soda

2 cups cold water

¾ cup vegetable oil

2 Tablespoons vinegar

1 teaspoon vanilla

Stir the dry ingredients together in a large bowl. Then add the liquids and mix. Pour into a 9 x 13-inch cake pan and bake for 30-40 minutes at 350 degrees.

#

Recipe source: The Cook’s Special 1973, St. John’s Evangelical Lutheran Church, Vesta, Minnesota

The recipe is listed as “Wacky or Chocolate Cake” in the church cookbook. I’ve always known it as “Crazy Cake.” Why is it called “wacky” or “crazy” cake? I don’t know.

Copyright 2023 Audrey Kletscher Helbling

 

Memories of sundaes, wood type & more in Two Rivers November 14, 2022

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A strawberry sundae served in a heavy tulip glass at the replica Berners’ Ice Cream Parlor, Two Rivers, Wisconsin. (Minnesota Prairie Roots copyrighted photo August 2011)

EVERY DAY IS NATIONAL something or other day, right? Typically I hear or read about a national whatever designation and then promptly forget. But not National Sundae Day, which was Friday, November 11. Not wanting to detract from the really important designation for that date, Veterans Day, I delayed posting about this.

Signage marks the entry to the birthplace of the ice cream sundae in 1881. (Minnesota Prairie Roots copyrighted photo August 2011)

When I heard about National Sundae Day, I was also reminded of the soda fountain owner who invented the sundae in Two Rivers, Wisconsin, back in 1881. I’ve been inside the Washington House, where Edward Berners first topped a dish of ice cream with chocolate sauce in a treat initially sold only on Sundays.

The historic Washington House in Two Rivers, Wisconsin. (Minnesota Prairie Roots copyrighted photo August 2011)

Today visitors to The Washington House Museum and Visitor Center can still purchase sundaes and other treats inside this former 1850 hotel with replica ice cream parlor. I did in 2011, when Randy, our daughter Miranda, our son Caleb and I visited this charming Lake Michigan side town. At the time, Miranda lived in Appleton about an hour to the west.

The sprawling Hamilton Wood Type & Printing Museum. (Minnesota Prairie Roots copyrighted photo August 2011)

While the rest of my family headed to the ice cream parlor, I lagged behind at the neighboring Hamilton Wood Type & Printing Museum. The working museum houses the world’s largest collection of type. For someone like me, with a journalism background and past employment at a weekly newspaper that used old typesetting equipment, this museum held great interest. I love old type. I love letterpress. I love the artsy look, the craftsmanship, the hands-on passion in creating. The ice cream sundae could wait.

A glimpse inside the working museum. (Minnesota Prairie Roots copyrighted photo August 2011)

Eleven years after my tour of the Hamilton Wood Type & Printing Museum, I remember the joy I felt in being there. I remember, too, how the tour guide chided me for taking photos. Apparently he found my photographing intrusive, even though I lingered at the back far from other visitors. Despite his reaction, I still delighted in the smell of ink, the slim drawers holding type, the chunky blocks of wood type, the artsy results inked onto paper.

Beautiful Lake Michigan at Two Rivers. (Minnesota Prairie Roots copyrighted photo August 2011)

A snippet of the historic Rogers Street Fishing Village. (Minnesota Prairie Roots copyrighted photo August 2011)

A simply bucolic scene of Two Rivers. (Minnesota Prairie Roots copyrighted photo August 2011)

And I delighted, too, in the community of Two Rivers. I recall its quaintness and beautiful natural setting along Lake Michigan. I recall, too, the historic Rogers Street Fishing Village. Just thinking about this eastern Wisconsin community makes me want to return. To view the expansive lake and follow the sandy beach. To take in weathered fishing boats and learn of lake lore. To meander through a museum that smells of ink with camera in hand. And then, finally, to step inside the Washington House ice cream parlor, the birthplace of the sundae, to savor a sundae served on more than just Sundays.

My second daughter and my son order ice cream sundaes at the replica Berners’ Ice Cream Parlor during a 2011 visit to Two Rivers. (Minnesota Prairie Roots copyrighted photo August 2011)

TELL ME: Have you been to Two Rivers? What’s your favorite sundae flavor? Do you share my interest in wood type and printing? Yes, lots of questions today.

© Copyright 2022 Audrey Kletscher Helbling

 

The Mystery of the Inflated Mozzarella Cheese Bag November 7, 2022

Filed under: Uncategorized — Audrey Kletscher Helbling @ 5:00 AM
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The unopened bag is rock-hard solid inflated. (Minnesota Prairie Roots copyrighted photo November 2022)

IT’S A MYSTERY, The Case of the Inflated Mozzarella Cheese Bag. To be sure, this is no Nancy Drew mystery like the vintage Carolyn Keene books shelved in my living room. Rather, this mystery centers in my kitchen, on the second shelf of my refrigerator.

Preparing dinner recently, I reached into the fridge for a bag of shredded cheese. What I pulled out stopped me in my meal prep. I held in my hands an unopened, inflated 16-ounce bag of Happy Farms by Aldi low moisture part skim shredded mozzarella cheese. The bag looked like a fully-blown balloon with no air leakage.

What the heck? I’ve never seen anything like this. Ever. Not in an opened or unopened, fully-sealed bag of cheese. My initial thought was that the cheese was old and spoiled as I purchased it sometime ago. I keep multiple bags of cheddar and mozzarella cheeses on hand. But the “best by” date is December 22, 2022.

I needed to solve this mystery, or at least gain some insight. So I sleuthed online, leaning into the theory that bacteria growing inside that cheese bag produced the gas which inflated the plastic bag. That makes sense to me, but then doesn’t answer the question of how bacteria got inside an unopened bag of cheese.

Whatever the cause of this mystery, I did not eat that cheese. Rather, I returned it under the “Aldi Twice as Nice Guarantee” with the item replaced, money refunded. In these days of high inflation and soaring food prices, “inflated” has assumed a new meaning.

Before returning the cheese, I sealed the sealed cheese bag inside a plastic bag lest, for some mysterious reason, the bag exploded inside my fridge. As much as I appreciate a good mystery, I didn’t need a sequel, The Case of the Exploding Cheese Bag.

TELL ME: Have you ever seen anything like this in food packaging?