Grandma Renner’s Apple and Raisin Stuffing

Only a week before Thanksgiving! Have you decided on all your recipes yet? I’d like to recommend my Grandma Renner’s Apple and Raisin Stuffing!

This may be Germanic, or it may not. It is, however, THE BEST DRESSING for Thanksgiving turkey. Everyone in the Renner family agrees!

Seriously, it’s an old-fashioned favorite, and not just with my family, either. I’ve got nothing against Stove Top stuffing (though it often “tastes of box.”) But it can’t hold a candle to homemade. And the sweet-savory combination of apples, onions, raisins, and celery is just what poultry wants, in the fall.

I’m actually providing you with four slightly different renditions of it. Because it’s a stuffing, it’s not rocket science. Each family member who has made it has altered it slightly, and I find that intensely interesting. I doubt that even Grandma made it the same way all the time.

So here is what I present below:

1. The recipe that I’ve transcribed from a handwritten copy by my grandma, Clara Renner.
2. The same recipe as Grandma’s, but with comments and suggestions by me, and presented in a more standard recipe format (I suggest you use this one, but of course I’m biased).
3. A version of the recipe apparently handwritten by Grandma, that had been tucked into one of her sister’s cookbooks.

4. My mom’s version of the recipe, from Mom’s recipe cards.
5. My Aunt Sally’s handwritten version of the recipe—which my cousin David uses.

It’s interesting to note that Grandma Renner didn’t care very much for turkey, so she much preferred to have chicken at Thanksgiving instead. And yeah, we often had chicken at Thanksgiving. This stuffing is great with both!

“Dressing for Turkey”: Clara Renner’s Stuffing

1 loaf bread cut into cubes and toasted in oven [...] then put in large mixing bowl or pan. Cut up about 4 stalks celery, 1 large onion, 3 apples sliced as for pies, 1 cup raisins, cover with enough water so as not to burn and cook this until almost tender, sprinkle with black pepper and a little poultry seasoning about the same amount as pepper and add about 1 tablespoon salt, pour this over the bread crumbs and add 2 unbeaten eggs and mix well, do not pack dressing in fowl too tight. Put some of the dressing [...] top of chicken. If you have any of the dressing left over, spoon or ladle some of the juice out of the bottom of the baking pan when the poultry is about done and stir this juice with the left over dressing and bake in one of your Pyrex baking dishes with lid on, take the lid off when about done to brown the top a bit.

_____

When baking any kind of fowl sprinkle the inside and outside with salt, pepper and poultry seasoning then put in baking pan and add a cup of water in bottom of pan to help to keep it moist. It is best to bake a hen at 325 for about 2½ hrs, then uncover and bake to brown on all sides until tender.

Edited Version of the Above (Julie Schroeder, presumptuous editor)

1 loaf bread [e.g., country white] cut into [½ to ¾ inch] cubes and toasted in oven [yes, until they turn golden brown]
4 stalks celery, chopped [I’d use the tender inside parts, with leaves]
1 large onion, chopped [white or yellow]
3 apples [peeled and] sliced as for pies [Jonathan was Grandma Renner’s go-to apple for pies; I think Granny Smith or other firm, tart, flavorful baking apple would work well, too]
1 cup raisins
water [or chicken or turkey stock, or liquid from cooking giblets; or milk, per Sally Renner’s version]
black pepper
poultry seasoning [such as McCormick’s, which is a blend of thyme, sage, marjoram, rosemary, black pepper, and nutmeg]
1 tablespoon salt
2 unbeaten eggs [lightly beaten, no doubt; apparently can be omitted, per Pat Schroeder’s version]

[You can make all of the stuffing/dressing in a baking dish, instead of stuffing it into the fowl. To my recollection, no one actually stuffed the turkey or chicken from the 1970s and on. People were concerned about it not getting cooked through and being a health hazard.]

Spread toasted bread cubes into large baking dish [such as a 9 x 13 inch baking pan] [and set aside].

In a saucepan or skillet, mix together celery, onion, apples, and raisins; cover with [or just “add”?] enough water [or stock] to keep from burning, and cook until almost tender. [OR: I suggest using a stick of margarine or butter, in a frying pan, to sauté the celery, onion, raisins, and apples; see other versions of this recipe.] Add black pepper, poultry seasoning, and salt. [Use plenty of seasonings, but take into account the saltiness of the water, stock, or other liquid you will use.]

Combine vegetable mixture and eggs [if using]; pour onto bread cubes in baking dish, and mix well. Adjust moisture with [stock or] poultry juices [or milk or whatever]. Bake at 350, covered, until about done, then remove lid to allow top to brown.

“Clara’s Apple and Raisin Dressing”

This version was on a piece of note paper stuck in Great Aunt Lyd’s copy of Cooking with Faith (the ca. 1970 cookbook of Faith Lutheran Church, Jefferson City). I think it’s in Grandma Renner’s handwriting. Aunt Lyd was Grandma’s younger sister. Notice that this version doesn’t use eggs.

Cut up a large loaf of bread into squares and toast, put in big container. Peel and slice 4 jonathan apples, 4 big stems of celery, 1 large or 2 medium size onions, then add a heaping cup of raisins. Put into skillet 1 whole stick margarine then add these 4 things and cook a little until about tender, then pour into that 2 cans Campbell’s chicken broth, sprinkle a little salt and pepper over this and a little poultry seasoning and stir, then pour over the toasted bread crumbs, if it isn’t moist enough to dampen all the bread add a little water.

“Mom’s Dressing”

From Pat Schroeder, so “Mom” is Clara Renner. So this is another version of Clara Renner’s apple and raisin poultry stuffing. As Grandma grew older, Pat took on more of the Thanksgiving cooking duties, and she often prepped the dressing at home in Columbia, the day before Thanksgiving, or on Thanksgiving morning. Then she brought it to Grandma’s house to finish cooking. Pat’s quantity adjustments are in brackets.

Cube and toast 1 loaf of bread.
Peel and cut up 5 [3] apples
Peel and cut up 2 [1] large onions
Cut up 4 to 6 sticks of celery
1 cup raisins

In fry pan, 1 stick margarine. Sauté onion, apple, celery, and raisins until tender. Add 2 cans undiluted chicken broth. Add salt and pepper—let it cool a little. Then pour over and mix with bread crumbs.

[This would be put into a 9 x 13 inch baking dish (or spread around the turkey in the pan and the rest placed in a smaller baking dish), and cooked, covered, in a medium oven, until heated through; then the cover would be removed and the mixture allowed to brown and dry a bit. If using aluminum foil as a cover, I suggest spraying its bottom side lightly with PAM so it won’t stick to the top of the dressing.]

[Note that this version does not include eggs. In my opinion, the recipe is fine without eggs. Nor does it include poultry seasoning, though presumably poultry seasoning would be used on the fowl. —JS]

German Apple Dressing

This version of Clara Renner’s poultry stuffing/dressing is from Sally Renner, her daughter-in-law who lived in Wyoming. As her note at the end of the recipe says, it was her husband, Elwood’s favorite. So this is the version that my cousin David uses, since his mom gave him this recipe. If anyone loves this stuffing more than me, it might be David. He makes it every year. He usually cooks it inside the turkey, too.

Note that Sally recommends using milk for moisture, or a combination of milk and giblet-cooking water.

She also does not specify sautéing or otherwise cooking the celery, onions, apples, and raisins before combining them with the bread. In fact, you add the vegetable components to the dry bread mixture the night before; they cook as they’re in the bird. Or the dish.

Also, the recipe makes a smaller quantity of stuffing than the previous two, using a small loaf of bread, medium (not large) onion, only 2 apples, only ½ cup raisins, etc.

My comments in the recipe are in square brackets —JS.

1 small loaf of bread, toasted on a baking sheet until dry and lightly browned [sliced, then toasted in the oven; David uses a toaster to toast the bread slices].

1 med. sized onion, chopped
½ cup chopped celery and leaves
2 med. sized Jonathan or Winesap apples, pared and cored to make 3 cups chopped
½ cup raisins

Cut the toasted bread into cubes and salt and pepper to taste.

I then put this in the refrigerator to season overnight. [So: the seasoned, toasted bread cubes, chopped onion, celery, and apples, and raisins, all get mixed together and sit overnight.]

In the morning, take out and add:
2 eggs, lightly beaten,
2 cups milk [see below regarding combination of milk and giblet-cooking water]
½ cup melted oleo or butter

If you have boiled the giblets to put in gravy, the liquid from them may also be used instead of 2 cups milk, [so, for example,] use 1 cup milk and 1 cup liquid from giblets. You want the bread mixture to be soft, as too dry [of a] mixture will make the stuffing hard and dry after being baked. Pack loosely into turkey or chicken.

This is the recipe from Mom Renner, and was Elwood’s favorite. If you like you can add:
1/4 tsp. ground sage
1/4 tsp. poultry seasoning

24-Hour Salad (Overnight Fruit Salad)

This recipe is from Alvina Crawford. She and her husband, Fred, were my parents’ dear neighbors across the street on Isherwood. For many years, she would make overnight salads for friends and family at Christmastime. She’d make so many, over so many days, she’d freeze them so she could deliver them all on the same day.

So this is a holiday recipe for me.

I can replay the scene in my memory: our doorbell would ring, we’d go down the stairs to the front door, open it, and there’d be Mrs. Crawford, holding a big container full of salad. It would be a reused plastic ice cream tub, or a disposable aluminum foil casserole container. Her warm, mild voice, with its notes of rural North Dakota and Scandinavian ancestry. Her Christmas greetings—you could hear the smile in her voice. . . . We’d give her and Mr. Crawford a big platter of our homemade Christmas cookies, covered with foil, decorated with a Christmas bow.

There are lots of versions of this dish online; it’s a classic 1950s salad that doubles as a dessert. In this way, it is a lot like a Jell-O dish: “Is it a salad, or a dessert?” How can you tell? If it’s a salad, you serve it on a lettuce leaf—that makes it a salad instead of a dessert. As a dessert, served in a pretty bowl, it’s great with cookies. After a hearty Christmas meal, you might not want a heavy piece of pie or pudding. A fluffy fruit dessert like this is just the ticket! It’s perfect with Christmas cookies!

Grandma Renner made overnight salad, too. I’m not sure if anyone has her recipe. To the best of our memory, she used large, round, juicy red grapes instead of canned sweet cherries. In those days, you couldn’t get seedless red grapes, so each grape needed to be sliced in half, and the seeds picked out with the knife tip. Tedious; a labor of love. If you use seedless grapes (and why not?), slice them in half in memory of the labors of the past.

Other recipes, by the way, use things like drained canned mandarin orange slices, or real orange or tangerine slices, chopped bananas, and nuts. (Though if you’re making it for me, please don’t add nuts.) This recipe is a lot like an ambrosia salad, which has shredded, sweetened coconut, citrus, and pineapple.

My tips and comments are at the end.

24-Hour Salad (Overnight Salad)

Recipe adapted from Alvina Crawford

Dressing ingredients:

1 c. half and half
4 egg yolks, well-beaten
1 T. butter
1/4 t. salt
1/2 cup sugar
2 cups (1 pint) heavy/whipping cream

Make the dressing first (see notes at end, however). Use a double boiler, or use a heavy saucepan and heat gently. Heat the half and half first. Then add the next ingredients (except for the whipping cream), adding the eggs slowly and carefully so they don’t curdle. Cook, stirring, until definitely thickened. Then, set it aside to cool. This is a good time to prepare the fruit ingredients.

Fruit ingredients:

2 cans (20 oz.) sliced pineapple, drained and sliced (see notes below)
1 can (17 oz.) sweet cherries, drained and halved (or further chopped) [or whole]
[optional: large red grapes, halved and seeded if necessary]
1/2 lb. (24 count) regular-size marshmallows, quartered (or halved)
juice of half a lemon (fold in with the rest)

When fruit ingredients are ready, and collected into a big bowl, and when dressing custard is cooled, whip the heavy/whipping cream until well-whipped. Add the custard/dressing to the fruits, then fold in the whipping cream. Let it stand in the refrigerator for 24 hours (this is an important step).

Serve on lettuce, as a salad, or in dessert dishes as a dessert.

Yield: about 2½ quarts.

Julie’s notes:

Mrs. Crawford noted that, in order to divide the labor, she sometimes would cut up the fruit the day before, then make the custard and whipped cream the second day. “It doesn’t seem like such a long process when divided up.”

Why do you need to buy canned sliced pineapple, and then cut it into smaller pieces? Why not just buy pineapple tidbits? . . . Well, do what you want, but you get prettier pieces, and fewer little blobs of pineapple fragments, if you cut them yourself with a nice sharp knife. (Your knives are sharp, right?)

Also, as I mentioned above, you can freeze this and give it to people frozen; they can decide when to thaw it and enjoy it.

This recipe dates back to the days before they made "mini marshmallows." So you have to buy "regular" marshmallows and cut them! Okay, use mini marshmallows if you want, but quartered or halved "regular" marshmallows are much more fun to eat.

How do you know when the custard is thickened? . . . You will know; it may take a while, but when it thickens, it will happen quickly, and you'll know.

Finally, regarding the canned fruits: in the 1950s, all the canned fruits were in heavy syrup, so that’s the kind I suggest. But use what you want. Although not overly sweet, this isn’t a low-calorie dessert, so avoiding heavy-syrup in the pineapple probably won’t make a big difference.

And what can you do with the syrup you’ve drained off? Here’s an idea: put it in a saucepan, add sugar, maybe also a cinnamon stick, and simmer to reduce it to a bona fide syrup. With the syrup/juice from the canned sweet cherries, the syrup will be pretty purple. You can use this syrup for pancakes! Or, you can add brandy to the syrup and put other canned fruits in it: brandied fruits; great on ice cream!

Jar of Goodness 12.25.22: The Holiday Season

. . . The weekly virtual “gratitude jar.”

This week, I’m expressing thanks for the holiday season.

Yes, including Christmas, duh. But also for all the other winter solstice–related holidays that humanity celebrates, not least of which is New Year’s. All these winter holidays are “resets” of some kind or other. An urge to remember our higher callings.

This time of year, you cross a bridge. Behind you is the past—a territory to which you can never return. Ahead is the future—a vast, unexplored territory full of new adventures, new things to learn. New year’s, the solstice, even “Festivus” focus on this turning-of-the-page.

Christmas and a wide range of other December religious festivals native to or heavily influenced by North America focus on light and hope. Now, at the darkest, coldest time of the year, we have holidays that emphasize light (including The Light), warmth, peace, love, hope, and joy.

And it’s a time when North America typically experiences hardship: it’s not the growing season, so anything active (birds and mammals) historically struggles for food, which grows scarcer and more precious as the winter drags on. And yet here is also the time for hope and for gift-giving: Here is something precious, for you. I made this for you. Look, a sweet, juicy orange shipped here from tropical lands; a feast; a rich cake full of dried fruits, nuts, and exotic spices.

At the traditional time of scarcity in North America, instead of pinching up and wrapping our arms around our stockpiles of foodstuffs and other goods, and hoarding the money we feel we’ll never get enough of, we are asked to embrace our family and neighbors, even strangers, and to be truly, gladly generous.

And that’s what our religions and spiritual traditions seem always to call us to do: to rise above our animal survival instincts. To act not as competing creatures in nature, but as civilized, empathetic, gracious beings; members of a society. We’re asked to rise above our individual needs, above taking care of only our own family and clan (like some competing, warring tribes)—and instead to care about and help others. To help even the dreaded Samaritans. To care for even the Least of These. We’re called to see the holiness in every being, and in all of creation. We are called to behave, to cooperate, to care . . . and to become much more than competing animals in a jungle.

Bless the beasts and all of the children.

Picture notes: featured in this post are some of the ornaments my mom made in the 1970s. They’re made out of pieces of felt, carefully trimmed and glued together. Aren’t they sweet? I love the multiculturalism it implied, harkening back to a time when Americans were more unified and had a more optimistic view of the world, and all of its diversity. There are several more ornaments that she made, too—stars, birds, tiny Christmas stockings with my and my brother’s names spelled out in glitter, and more. And she made many other types ornaments, too. It seems like she made a series of ornaments each year, of different designs. And she gave them out to everyone in the family. What a wonderful gift!

Halloween Party Food!

So! Have you decided yet what kind of food you’re going to have at your Halloween party? If you haven’t, you’d better hurry up!

Fortunately there’s a lot you can do almost at the last minute, taking not much more time than any other meal, with a bit of creativity. You know how to draw a face, right? Or at least a pair of eyes? I mean, I’m looking at you!

I’ve gotten more serious about Halloween eats in the last ten years or so. It started in 2015, when Sue and I decided to take Halloween on the road! We don’t usually get many trick-or-treater children in our neighborhood, so we decided to show up at my parents’, unannounced, with a meal and goodies, and in costume. We rang the doorbell and when Dad opened it (expecting children), we yelled “trick or treat!” and then took over their living room.

We hung orange and black streamers, replaced all their normal light bulbs with orange or purple ones, strung up some purple string lights, stuck a battery-operated strobe light in a plastic pumpkin, and handed funny hats to them to wear. I think we all had stick-on fake mustaches that year, too.

We had all kinds of goodies to eat. That year (as I recall), we had a frozen cheese pizza to which I’d applied pieces of black olives, bell peppers, and pepperonis arranged to look like spiders, bugs, and spooky faces. I made a sweet, cream-cheese pumpkin dip (to have with sliced apples), and cookies in the shape of “witches’ fingers.” I carved a “barfing pumpkin,” set it on a big tray, and had a mild black-bean-and-corn salsa coming out of its mouth, and blue corn tortillas strewn around.

It was such a fun time, we did it the next year. And the next. And indeed, each year since then. The costumes and makeup change, the decorations change, and the food changes, but the fun continues.

The past few years, I’ve taken the time to click some photos of the food. And I’ve got a nice little “Halloween” section of my recipe files. What will I make this year?!

Here are some possibilities. Some are pretty basic; you just add decorations clipped out of vegetables, like I did atop the pizza. The recipes for lot of these can be found online.

Beverages

• Caramel-Apple Sangria (pinot grigio, apple cider, Smirnoff “Kissed Caramel” vodka, sliced apples).
• Anything brightly colored served in test tubes. I don’t know where you get test tubes.
• Apple Butter Old Fashioned (apple butter, bitters, apple cider, bourbon, club soda, serve on rocks in bar glass; sugar rim; garnish apple slices and cinnamon stick).
• “Jason’s Juice” punch (Google it; make a sugar syrup with orange zest, cloves, cinnamon stick, plus cranberry (crangrape?) juice, sparkling cider; freeze water in a Halloween mask and float it in the punch as a creepy face).
• Fun fact: tonic water glows under a black light!

Main Dish Ideas

• Meatloaf shaped like a big hand, onion “bone” sticking out of wrist, beet leaf midvein/stem as “veins”; once cooked, carefully move onto a bed of green-colored mashed potatoes (see side dishes below).
• Meatloaf shaped like a zombie head (chopped white onion teeth, olives for eyes, ketchup in the mouth, etc.).
• Cheese pizza decorated with trimmed veggies, pepperonis, to make faces, spiders, etc. Sausage or hamburger meatballs plus sliced olives can be eyes.
• Lasagna decorated as above.
• Shepherd’s pie decorated as above (use pureed-spinach-green-colored mashed potatoes).
• Any autumnal/hearty dish, such as baked squash, bean soup, beef stew, chili, haluski (kielbasa and butter-fried cabbage and onions).
• Hot dogs wrapped with puff pastry to look like mummies.
• Poke uncooked spaghetti noodles through uncooked hot dogs; plunge into simmering water until both are cooked. They will look like space aliens or squids.
• Ruby Ann Boxcar’s Monster Casserole (from her Down Home Trailer Park Holiday Cookbook), “the color alone is enough to frighten small children”: cream of corn soup colored green; cooked egg noodles colored orange; cubed Spam, a can of corn, a small package of Velveeta, cubed . . . put in a casserole and bake. (I’ve never made this one . . . yet.)

Side Dishes

• Mashed potatoes (buy them premade to save time), colored green with pureed fresh or thawed frozen spinach (use a bullet blender). Pro tip: heat the mashed potatoes well, first, and then add the spinach puree. If you heat the spinach too long, your green will turn olive green, and the flavor will suffer.
• Cornbread colored green with food coloring. You can put faces on each piece, using cut up veggies.
• Deviled eggs (roasted red bell pepper puree makes the middle nice and orange); shape like pumpkins; or can turn upside down, poke out holes using a straw to make a “Jason” face mask.
• Spooky tomato slices (add eyeballs made of olives); serve on lettuce leaf.
• Brain-shaped Jell-O molds are mighty useful for Halloween Jell-O salads!
• Bell peppers carved like Jack-o-lanterns; can steam, carefully, and fill with mac and cheese, or sauteed veggies, or whatever.
• Barfing pumpkin: carve to make it look like a puking face, including a gaping mouth low on the face. Chopped salads or dips can be arranged to look like they are spewing onto a tray. Guacamole is good; so is black bean and corn salsa; slaw, Waldorf salad, or chopped kale salad work well, too.
• Colorful Halloween slaw: shredded red cabbage, shredded carrot, some matchstick/julienned tart apple; a light vinaigrette; garnish with raw pumpkin seeds.

Desserts

• Brain mold cheesecake: use a Jell-O brain mold and instant cherry cheesecake mix. You night need two boxes. Add some Knox gelatin to ensure it will gel hard enough to unmold; spray mold lightly with Pam. Serve atop the blood-red cherry goo.
• Pumpkin patch brownies (a pan of brownies decorated with candy-corn pumpkins, with vines added using green icing and appropriate pastry tips).
• Pumpkin roll (you can buy these now!)
• Sweet Pumpkin–Cream Cheese dip (cream cheese, pumpkin puree, powdered sugar, pie spice, vanilla extract; can fold in whipped topping and chopped snickers, Kit-Kats, mini M&Ms, whatever); dip apple slices, plain cookies, carrot and celery sticks, pretzels, whatever.
• Ye Olde Kitty Litter Cake, with crushed sandwich cookies mixed with crumbled cake and vanilla pudding, and Tootsie-Roll cat turds. A beloved Halloween classic.

More Sweet Treats

• Nutter Butter cookies dipped in melted chocolate (milk, dark, or white) on one side, with 2 eyes added (Wilton makes edible cookie-decorating eyes).
• Witches’ fingers cookies; roll cookie dough like a snake and shape into gnarly fingers; use sliced or blanched almond (or a cashew nut) for fingernail. Extra points for red gel icing “blood” at base of finger.
• “Impaled head” buckeye candies. You draw little faces on them with a toothpick and dark food coloring. I saw this online somewhere but it’s disappeared. Maybe it was too gross and they took it down.
• Rice Krispies Treats, colored green or purple (food coloring); decorated with Wilton eye decorations.
• Spider cookies: make chocolate chip cookies; while still hot, use a toothpick in the melted chocolate drops on top to delicately add “legs.”
• Gingerbread haunted house.
• Pretzel cigs. Dip small pretzel sticks 2/3 of the way in white chocolate. Dip the tips in bright orange chocolate and then dip in silver sugar sprinkles. When dry/hard, arrange on a big (clean) ashtray, with extra sugar sprinkles in the middle for “ashes.”
• Popcorn balls: an old-school favorite. There are many recipes for these. This year, I’m trying the one made with Orange Jell-O.

Old School Halloween Refreshments

These are from old party books from the late 1930s and 1940s.

• Nut cookies
• Candied apples on sticks
• Cake
• “Witches’ brew” (fruit punch).
• “A Halloween Campfire”: bacon, wieners, buns, eggs, pickles, coffee; molasses candy; toasted marshmallows.
• “A Hard Luck Hobo Party”: hot dogs; coffee or hot chocolate.
• “A Hard Times Party”: sandwiches wrapped in newspaper; coffee.
• “A Harvest Party”: corn muffins, coffee, popcorn balls, crackerjacks
• “A Halloween Frolic”: coffee, sandwiches, pumpkin pie, apples (bobbing)

Are you still out of ideas? Then do what I do every year, just for fun: do a Google image search on “Halloween food” and “Halloween beverages” and see what you get!

Schroeder Weihnachtspyramide 2021

This is a Weihnachtspyramide (Christmas pyramid) built by Albert Thomas ca. 1890. Albert and his wife, Wilhelmine, were German immigrants who arrived in Jefferson City, Missouri, in 1888. The pyramide was already about twenty years old when their youngest daughter, Edna, was about five, in 1910, per our family's earliest photo of it. Edna married Walter Schroeder in 1930, and the couple lived in the same house as Albert and Wilhelmine Thomas and continued to display it each year after the Thomases passed away in the 1940s.

With few exceptions, this Weihnachtspyramide has no doubt been used as a Christmas decoration every year since it was built around 1890. That's about 130 years!

Albert Thomas constructed the Weihnachtspyramide from a variety of materials. The paddles at the top were made from scrap wood from fruit crates. The central axle is a broomstick; on it rests the three circular platforms (made of cardboard). One of the hooplike, horizontal supports around the outer structure is from a discarded band saw. In its earliest form, when rising candle heat made the angled top paddles spin, friction was minimized at the pivot point at the bottom of the rotating broomstick by having a downward-pointing nail attached at the base of the broomstick, and the nail tip rested on a piece of glass. It had to be adjusted to balance perfectly in order for it to spin properly.

The family refers to this as a Christmas "tree," but it is more closely related to the wooden pyramiden that are hand-carved in the Erzgebirge region of Germany. Those often have little candles at the four bottom corners to provide the heat necessary to turn the platforms into little processionals at the center. Our family's pyramide has been altered so much over the years it's truly unique; a form of living folk art that changes slightly every year.

We have several photos of the "tree" taken over the decades. Many of the ornaments and figurines go back to the early 1900s and are visible in the old photos. The Thomases used to attach sprigs of real cedar or other greenery to the frame, in addition to the ornaments.

An early change was when the original candles were replaced with small coal-oil (kerosene) lanterns (three of these are still used as ornaments). Then, in the 1940s, those were replaced with strands of multicolored electric lights. A small electric fan, mounted on a nearby window frame, was directed on the paddles, turning the central platforms. (We even still have the fan, though it doesn't work, and the holes in the window frame are still there!)

In the 1950s, Edna's son Walter ("Buddy") procured a music box designed for rotating a small Christmas tree, and the tree was transformed again. This allowed Edna to greatly increase the amount of ornaments, greenery, and other decorations on the frame, the inner platforms, and even hanging from the paddles. Today, in the interest of being kind to the now-antique music box, we have opted to reduce the amount of objects hanging from the paddles.

Edna (my grandma) passed away in 2000, and we purchased her house in 2001. The Weihnachtspyramide (with its special attic closet) came with the house. I'm doing my best to care for it. We've made some changes--for example, replacing some ca. 1950s light strings that no longer worked and whose plastic sockets were literally crumbling away--but that's what Grandma would have done. She kept it "young." So it's my job to fiddle with it, too.

Apologies for the defects of my video. I'll keep working on my skills with the camera. I hope you enjoy this glimpse into our family's unusual "tree," and I hope you have a merry, and a blessed Christmas.

For more information about our Weihnachtspyramide, see my blog posts about it. Here's a good place to start.

And if you're wondering how this comes apart for storage, here's where you look.

Cranberry-Orange Jell-O Mold

This is the one. This is the one.

I’ve tried and enjoyed a lot of cranberry relish preparations over the years. Several of them were good enough to secure places in my precious hand-copied recipe card files—I think of these as The Greats: Mama Stamberg’s Cranberry Relish and Madhur Jaffrey’s Garlicky Cranberry Chutney, and the tried-and-true, raw “grind up a bunch of fresh cranberries, whole oranges, and pecans with some white sugar” chunky stuff, which always makes much more than anyone can finish before its freshness turns into, well, yuk (the pith from the chopped whole orange becomes makes it increasingly bitter the longer it sits).

But this Jell-O cranberry dish is my new keeper. I made it last year, and I made it again this year, and hey, it’s the bomb.

Here’s what it has going for it:

• Cranberry flavor and cranberry tartness, but not too much (cranberry relish’s purpose is to add brightness and zip to the heavy Thanksgiving meal, but you don’t want it to blow your hair back). (And yes, I personally like to sip unsweetened cranberry juice, but I wouldn’t inflict it on my loved ones. But I digress.)
• Powerful fresh orange flavor (which goes super well with the cranberry flavor).
• Sweetness (there, I said it; it’s sweet, which means everyone will like it, even children, and even those with the palate of a child, which on some level is everyone).
• Gelatin: you can make it as a single, larger mold or in individual molds, and it glistens with red and orange colors, so it’s pretty (not like the chunky raw cranberry relish, which just looks vomitous). Our brown-dominated Thanksgiving meal plates usually need more beautiful colors.
• Jell-O: it’s a retro recipe, so for those old enough to remember Great Aunt Lyddie’s midcentury Jell-O preparations, it will give you some warm fuzzies.

My recipe is based on something called “Cranberry Surprise,” in the Joys of Jell-O, 8th edition (apparently from 1960, but there’s not a copyright date on it), page 70. (This edition had two different covers, so do not get confused if you are looking to buy a used copy.)

“Cranberry Surprise”: what an awful, boring name. The original recipe allows you to swap out Jell-O flavors, so at some point you don’t have an actual recipe but more of an “idea.” . . . But I tell you, using orange Jell-O has to be the best option. So here you go.

Cranberry-Orange Jell-O Mold, a.k.a. Cranberry Surprise

This makes about 3½ cups (or seven ½-cup servings). So you may need to double it for your group, or if you want to have ample leftovers to go with your other Thanksgiving leftovers.

• 1 small/regular box orange Jell-O
• 3/4 cup boiling water
• 1 can whole cranberries in sauce
• One orange:
• --zest from 1 orange (use a microplane grater; you want the zest, not the pith)
• --pulp from 1 orange (finely chopped, including all the juices; sharpen your knife, because you get bonus points for taking care to remove all bitter pith and membrane)

Dissolve the Jell-O in water. Stir in the can of cranberries, breaking it up. Add the orange zest, chopped orange pulp, and juices. Pour into prepared molds (follow standard tips for molding and unmolding Jell-O).

This is a great use for vintage small Jell-O molds, if you have them. You can also make small individual molds using little teacups, small ramekins, juice glasses, shot glasses, etc. Or, you can pour the mixture into the can that the cranberries came in, and use that as your mold; then, unmold it and slice. Or, you can gel it in a rectangular Pyrex dish and cut into cubes for serving. Or pass the big dish and let people dip theirs out with a spoon. Nobody’s judging you.

Can you use canned mandarin orange slices and juices? I guess so . . . but it wouldn’t be as fresh and good. The Thanksgiving table has precious few fresh fruits on it, and I know your guests will appreciate the extra effort to use the pulp from a fresh orange.

Can you add chopped nuts? No. Yuk! Gross, just no. I forbid it! What are you thinking? Nuts are for cookies and muffins. Keep them out of your Jell-O and ice cream!

Finally, for fun, and to spoof all the cooking blogs that have a picture of every little frickin’ step in the preparation, I’m including photos of alllllll the steps: “This is what 3/4 of a cup of water looks like”; “here’s what a gas burner looks like when it’s turned on”; “here’s what boiling water looks like”; etc. I hope you enjoy it!

. . . Yep, after you've zested and chopped your orange, you have to get yer can of cranberry sauce. I don't know why they package it upside down. Who the heck has an upside-down can opener?

Dump the canned cranberry sauce into your carefully, lovingly chopped orange, zest, and juices.

Mash it together with a fork. See?

This is what 3/4 of a cup of water looks like, in a 1-cup measuring cup. Eyeball it very carefully. We don't fool around here at the Opulent Opossum!

Now we're cookin' with gas! If you have BTUs like I do, that little bit of water will be boiling in no time!

Ye olde box of orange Jell-O. Did you know Jell-O was the longtime sponsor of the Jack Benny radio show? Also, did you know that you can hear nearly all the old Jack Benny radio shows on YouTube? They have special uploads that have just a black screen, you can listen to them at night, like in the olden days.

Here's another critical step you need a picture of: Open. The. Box. Of. Jell-O. And. Remove. The. Inner. Pouch.

Boil that 3/4 cup of water. I use an old Revere Ware percolator coffee pot.

You gotta stir that Jell-O powder and boiling water together for a few minutes to get it to dissolve. (You didn't know that already???)

You knew this was going to happen: You stir the orange stuff, cranberry sauce, and dissolved Jell-O all together.

Time to get out your dainty little Jell-O molds, teacups, ramekins, or whatever, if you're using them. You might wish to spray them with a bit of PAM or equivalent, which helps the unmolding. But I'm not here to give you Jell-O unmolding tips. You'll have to find that elsewhere.

Now, aren't they pretty? Note that I didn't fill them all the way, because I know my people won't want a large serving. For us, it's better to have more, smaller molds with the option for having seconds.

Put them suckers into the fridge overnight. To transfer them, it helps to use a tray, especially if your kitchen fridge is busted, like ours is, and you have to carry them downstairs to your second, beer-and-soda fridge.

Don't forget the inevitable: clean it up, or it'll turn into epoxy and you'll need to soak your dishes in hot water. Don't say I didn't warn you!