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HOUSTON HOME JOURNAL
Sold to the highest bidder
Auction money helps those in need around the world
By CHARLOTTE
PERKINS
Journal Staff Writer
The big auction start
ed off with a simple
dessert: one peach
cobbler topped with a lattice
crust.
When the bidding ended,
Ben and Esther Martin of
Crestview, Fla., were the top
bidders at $225.
Asked what they planned
to do with the cobbler, Ben
Martin said, “We’ll take
it back to our church and
let everybody have a little
bite.”
The auctioning of the cob
bler has become the tradi
tional start to the Peach
Cobbler Mennonite Relief
Auction, with the money
going help people around
the world who are facing
famine, natural disasters,
war, disease and poverty.
The event was held
at the Georgia National
Fairgrounds on Friday and
Saturday, with big crowds
turning out for the pancake
breakfast and the auction.
The auctions, which go on
at locations across the coun
try, raise hundreds of thou
sands to help those in need,
and include not only baked
goods but hand-crafted quilts
and furniture, a variety of
collectibles and gift items.
Receipts for this year’s auc
tion weren’t in yet at press
time, but last year the Peach
Cobbler Mennonite Relief
Auction raised $33,000.
Local sponsors included
the Oil Lamp Restaurant in
Perry and Kauffman Gazebos
in Montezuma. Members of
several Mennonite churches
in Macon County were con
tributors.
The peach cobbler the
Martins bought at the
Mennonite Relief Auction
Tea cakes, sugar cookies a longtime and easy favorite
Tea cakes have been around
for so many years, espe
cially in the south.
Most kitchens were well stocked
with butter, sugar and flour, and
that’s about all it takes for a tea
cake.
Just fill the cookie jar and watch
them disappear.
While they are so good very plain,
they can be used for other things,
such as making a good ice cream
sandwich.
Layer two or thee with straw
berry and vanilla ice cream and
Pass the cinnamon
Don’t stop taking your medicine or following
your doctor’s order, but if you’re having oatmeal
each morning to lower your cholesterol you
might want to spinkle a little cinnamon on it for
good measure.
According to a recent news report in the
Boston Globe, a study done in Pakistan showed
that 1/4 teaspoon of cinnamon daily “significant
ly lowered blood sugar, triglyceries and LDL (or
‘bad’) cholesterol.”
Oft to a good start
Thee Lord’s Kitchen got off to a good start on
Friday.
There were probably more volunteers than
needy people at the first free lunch, but those
who came in need got a warm welcome, a good
meal of spaghetti with meat sauce and joined in
group singing.
There were also donations of bread and non
perishable snacks available for the guests to
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Journal/Charlotte Perkins
Glen Short holds the peach cobbler that was the open
ing item in the Peach Cobbler Mennonite Relief Auction
while the auctioneer encourages higher bids.
was a work of art with an
old fashioned woven lattice
crust.
The recipe was kept a
secret, but here’s one adapt
ed from Bon Appetit that
has the lattice crust and
probably comes close.
Peach Cobbler with
freeze. When
ready to serve,
drizzle chocolate
syrup over it.
Tea cakes are
delicious dunked
in coffee or milk
and shared with
a friend.
Keep some on
hand just in case
someone stops
by-
In my kitchen, I still have mam
ma’s old cookie jar which is as old
W r ': ' .
LaHHL JE
take with them.
The free lunch will be held every Friday at
Lattice Crust
3 lbs. peaches, peeled and
cut into 1/4 inch slices
1 1/4 cups sugar
2 cups flour
1 teaspoon salt
3/4 cup Crisco or other
shortening
3-4 tablespoons ice cold
Jean Rea
Cooking with
Jean
as I am.
Mama Rea's Tea Cakes
2 sticks margarine, creamed with
2 1/2 cup sugar
Add
4 eggs, one at a time
4 teaspoons baking powder
3 teaspoons vanilla
4 1/2 cups plain flour
Let set overnight in refrigerator.
Roll out, cut and put on greased
cookie sheet. Bake in preheated
350 degree oven until light brown.
fIH
Journal/Charlotte Perkins
Ben and Esther Martin were high bidders and got the cobbler for $225.
water
1/2 cup butter, cut into
small pieces
3 teaspoons sugar
Combine peaches and 1
1/4 cups sugar in bowl.
Let stand for at least 4
hours.
To make pastry: combine
flour and salt in bowl. Cut
in shortening until mixture
resembles coarse meal. Add
in enough ice-cold water
until dough holds together.
Gather into ball and divide
in half.
Refrigerate dough until
needed or at least 1 hour.
Preheat oven to 350-
degrees. Grease a baking
dish (9x13-inch).
Pour undrained peaches
Christ Lutheran Church, which can be entered
from Main Street or Carroll Street, and is in the
building formerly used by the County Extension
Service.
If you’re not in need but want to help or just to
enjoy the fellowship, there's a donation basket.
Shown at left is one of the cooks, Gail Adams,
handing out a plate of food from the kitchen.
- Charlotte Perkins
Scuppernongs
Even if you grew up eating scuppernongs in
season, you may not know that they are a vari
ety of muscadines, which are the only grapes
native to the continent.
They can be eaten plain (throwing away the
seeds and skin), or used to make scuppernong
wine.
The Perry Farmers Market, held only on
Saturday mornings from 8 a.m. to noon, is
still in full swing, and is a good place to meet
friends and buy the freshest produce from area
farmers.
You can buy fresh scuppernongs there while
into baking dish and dot
with 1 stick butter (that was
cut into pieces).
Roll 1 piece of dough out
on floured board to a 1/8-
inch thick rectangle.
Cut into 11 x 1-inch
strips.
Arrange strips across
peaches in one direction
only, spacing them 1-inch
apart.
Sprinkle with 1 1/2 tea
spoons sugar.
Bake for 35 minutes or
until pastry is beginning to
brown. .
While cobbler is baking,
roll and cut remaining dough
in strips (same as above).
After cobbler is out of
oven, arrange strips on top
Aunt DoHuft Tea Cakes
1 stick margarine
1 cup sugar
1 egg
1/2 cup buttermilk
2 cups flour
1/2 teaspoon soda
1 teaspoon baking powder
1 teaspoon vanilla
Mix margarine, sugar, egg and
vanilla. Add dry ingredients with
buttermilk. Drop by teaspoons
onto greased cookie sheet. Bake in
350 degree oven until light brown.
WEDNESDAY, SEPTEMBER 19, 2007
Aunt Letha's Tea Cakes
4 1/2 cup flour
1 cup sugar
1 cup powdered sugar
3 eggs
1 cup cooking oil
2 sticks margarine (no low fat)
1 teaspoon cream of tartar
1 teaspoon soda
1 pinch salt
1 tablespoon vanilla
Drop all ingredients into a
large bowl and mix with a spoon
See FA VORITE, page iB
they last. There are also plenty of sweet pep
pers and vine ripened tomatoes.
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of peaches to form lattice.
Sprinkle with remaining
sugar.
Bake for 35 minutes or
until golden brown. Serve
with ice cream.
Shon-Hy Pie
Phoebe Smith, one of
the volunteers at the auc
tion, made this traditional
Pennsylvania Dutch des
sert, which was served by
the slice in return for dona
tions. This is Smith’s recipe.
Some readers will remem
ber when this pie was
made famous by Dinah
Shore, who put “Shoo-Fly
Pie and Apple Pandowdy”
See A UCTION, page iB
1B