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The Circle C Milestones books are here. They are beautiful and Mrs. M is so excited! Yosemite at Last: And Other Tales from Memory Creek Ranch is 271 pages and includes fifteen stories. Stranger in the Glade: And More Tales from Memory Creek Ranch is 263 pages, with fourteen stories. Single books retail for $12.50 on the Circle C website. Twin pack is $25.00, saving $3.00 overall, plus free shipping.
Milestones Writing Contest Winners
- Gold Star winner (1). Meredith French
- Silver Star winner (1). Anna Parks
- Bronze Star winners (3 in no particular order). Abigail Slape, Dinah Roberts, & Emma Smith
Fifty-seven entries led to a number of hard decisions for the three judges: Mrs. M, Coleen Reece, and Emily Sinclair. But in the end five winners were agreed upon.
Go to Past Contests >> to find links to the winning entries.
Books Bonus! Each new Milestones book includes a collection of Andi’s favorite recipes through the years (both her successes and failures), along with fun background stories of how a recipe made its way into her keepsake receipt book (“receipt” being the 1800s way of saying “recipe.”) Just for fun, here is one recipe and how it came to be.
From Andi’s Journal: Mother brought this recipe with her when she and her family left Pennsylvania in 1849 for California. Grandfather Johnson was a successful shopkeeper in Pittsburgh, so their family was well supplied for the long wagon train from the east coast to the gold fields. Nobody traveling west had access to fresh fruit, so settlers like Mother’s family made do with syrup-preserved fruit in tin cans or jars. Others used dried fruit. Grandmother Johnson “cobbled” ingredients together by dumping sweetened fruit into a Dutch oven, dropping the biscuit mixture on top, and baking it over an open fire. However, Mother insists it tastes just as good baked in an oven. This is one recipe where you truly throw it all together and it turns out.
- Preheat oven to 375 degrees
- 4-5 cups peaches (canned or fresh)
- 1 cup saved syrup or 1 cup sugar water (for fresh peaches)
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water
Drain the canned peaches, saving 1 cup of the syrup. (If you use fresh peaches, you will need to make a cup of sugar water from 1 cup water and ¼ cup sugar.) Dump the fruit in the bottom of a lightly greased 8×8 cake pan (or whatever you can find).
Heat the peach syrup or sugar water to boiling. Add the cornstarch and water mixture. Cook until slightly thick, about a minute. Pour over peaches in baking dish.
Sweet Biscuit Topping
- 2 cups flour
- 1/2 cup sugar
- 4 teaspoons baking powder
- 1/2 cup butter, melted
- 1 egg, beaten
- 1/2 to 3/4 cup milk
Mix all ingredients to form a sticky “drop biscuit” dough. Drop by large spoonfuls on top of the peaches. Bake about 30 minutes at 375˚. Serve warm, with warm cream.
Whisk a cup of heavy whipping cream with sugar and vanilla to taste. Pour over each serving of cobbler. Or serve with a scoop of ice cream. Here is the recipe in living color. It is delicious!