Mack's Corner

This week

Remember the future

I had to go buy a new pair of running shoes one time . They were not really for running, they were mostly just goofin' around shoes for sitting around the house or just wearing to get comfortable. The problem with the ones I had was not that they were worn out but that they never fit. My "Comfy" shoes hurt my feet. I tried 5 different types of insoles, laced them differently, wore them on the wrong feet, wore them without socks, with super thick socks, tried them with no laces, stuck a kitchen sponge in the bottom, nothing worked. I gave up for a while and let them sit, thinking maybe they would fit better later. Then I tried again, same thing. Maybe all 5 insoles at the same time….same thing. Every 6 weeks or so I would go try them again, maybe my feet will change or a miracle will happen. I had to give up, Then I had to make myself get rid of them. I kept them a while. Thinking maybe something would happen. It didn't I've still got them somewhere. Maybe I'll try them on again tomorrow..

Several years ago I drove my Dad out to west Texas to hang out with some of his college buddies. On the way home we stopped and spent the night in his home town, Haskell Texas. When I was a little kid, Haskell was paradise on earth. My Grandfather took us fishing, skinny dipping, he had a hunting dog named "Rock" (how cool is that..remember I'm only 10 at the time), we got to drive his old 55 Chevy pickup at the fairgrounds, he owned the only drug store in town with a full soda fountain so we could have all the ice cream and cherry cokes (we actually made them ourselves, Coke syrup, cherry syrup, fizz water) we wanted. It was my favorite place in the whole world. When I took my Dad back it was just a dusty west Texas town, no magic, no fun, I hated it. If I had known it was going to be like that, we would have gone straight home. It kinda ruined the memory.

It's funny how we remember things and how we hold on to things. We always remember fun things much better than they were and we keep wanting to go back to that place. The longer ago it happened the better we remember it. Then there are things we want to believe, we keep going back hoping that this time it will be better, this time things will be different, this time it will work. It never does.
God's like that: He wants us to remember the past, but really everything he has for us is all in the future. You don't need to bring anything with you. It's nice to know what God has done in the past, but I'm way more interested in what he's going to do next. We're not finished, the best stuff comes last. He'll give us everything we need..
That cherry coke sounds good, there used to be a soda fountain around here someplace, maybe I'll go look for it???


Cooking 220 - 2 pans, 2 burners, 20 minutes:

I normally don't do breakfast recipes here, but I'm kinda hungry right now and I was thinking about breakfast, plus I found a recipe for butterscotch. Most people think that butter scotch is that yellow candy, it's not. So I thought you could make these cinnamon rolls and then put the butterscotch on top.. Yummmmmmmm .. Kids can help with this, it's easy. The butterscotch recipe doesn't require you to make caramel sauce (melting sugar) so it's safe.. (normally butterscotch is sugar melted to a caramel, add butter, scotch, vanilla, and cream). When I make any recipe with buttermilk, I make it as many times as I have to use up all the buttermilk. So 4 cups in a quart using1/2 cup per recipe means I'm making this 8 times.. Just put the rest in a ziplock bag and freeze .. 

The soft and sticky dough for these baking powder-boosted sweet buns-made without butter or oil-gets its richness from pureed cottage cheese. Don't worry that the cut dough spirals look a little lost in the springform pan; as they bake, they rise and puff into a perfect round of pull-apart buns.

Cinnamon-Pecan Buns
4 tablespoons unsalted butter, melted and cooled

3/4 cup pecans (optional)

1/2 cup light brown sugar

1 teaspoon cinnamon

1/4 teaspoon kosher salt

1 cup cottage cheese

1/2 cup buttermilk

1 egg yolk

1/3 cup granulated sugar

1 teaspoon pure vanilla extract

2 1/4 cups all-purpose flour, plus more for dusting

1 tablespoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon fine salt

Preheat the oven to 350°. Brush the bottom and side of a 10-inch springform pan with half of the melted butter.

In a food processor, combine the pecans with the brown sugar, cinnamon and kosher salt; pulse until the nuts are almost finely ground.
Transfer the mixture to a bowl and sprinkle a scant 3/4 cup over the bottom of the prepared pan. Wipe out the food processor.

Add the cottage cheese, buttermilk, egg yolk, granulated sugar, and vanilla to the processor and puree until smooth. In a medium bowl, combine the 2 1/4 cups of flour with the baking powder, baking soda and fine salt; whisk to mix. Add the flour mixture to the processor and pulse just until the dough comes together; it will be quite soft and sticky.

Turn the dough out onto a lightly floured work surface and gather it into a smooth ball. Roll out the dough to an 11-by-16-inch rectangle, flouring the work surface as necessary. Brush the dough with the remaining melted butter, leaving a 1/2-inch border all around. Sprinkle on the remaining pecan-sugar mixture.

Working from a long side, roll the dough into a tight cylinder and cut it into 1-inch slices. Arrange the slices cut side up in the prepared pan.
Bake the buns in the middle of the oven for about 25 minutes, until lightly browned on top and slightly firm to the touch. Transfer the pan to a rack and let cool for 5 minutes. Run a knife around the inside of the pan to loosen the buns. Remove the springform ring. Invert the buns onto a plate and carefully remove the bottom of the pan. If any of the pecan mixture sticks to the pan, simply scrape it onto the buns. Serve warm.


Butterscotch Sauce

1/2 cup packed dark brown sugar

6 tablespoons unsalted butter

3 tablespoons Scotch whiskey (Yes there really is scotch in butterscotch - Optional)

2 1/2 tablespoons sweetened condensed milk

2 tablespoons water

2 tablespoons crème fraîche (1/2 sour cream + 1/2 whipping cream = crème fraîche) Just sour cream will work

1 1/2 teaspoons corn syrup

1/4 teaspoon salt

1/8 teaspoon pure vanilla extract

1/8 teaspoon baking powder

In a small saucepan, bring the brown sugar, butter, Scotch, condensed milk, water, crème fraîche and corn syrup to a boil. Simmer over moderate heat until thickened slightly, about 2 minutes. Remove from the heat and stir in the salt, vanilla and baking powder.

Be careful with this! It's still really hot.. boiling sugar!! DON'T STICK YOUR FINGER IN IT TO TASTE IT OR GET A SPOON AND STICK IT IN YOUR MOUTH.. 230 DEGREES AND IT STICKS TO YOU… Don't do stupid stuff!

Pour over the top of the buns or serve on the side.


How about saving a kid's life!!

When you give Platelets it's like giving St Jude $700 - $1000. If we don't give them, they have to buy them.

Giving Platelets is like giving blood, it just takes longer (1 1/2 hours) and you get all of your blood back (so you can do it every week if you want) . I know it's a long trip to go all the way down to St Jude, but you may be saving a kid's life . plus you get to watch a movie while you're there. Call Kim at 901.595.2024 and she'll setup an appointment and treat you like family. Just tell her you're from Hope.

Directions: From Poplar, turn north on Third Street, then right on Lauderdale/Jackson Ave (first right after you go under the expressway). Enter through the north guard gate (you'll see the Danny Thomas Pavilion. Gold top).

Tell the guard at the gate that you are here to donate blood. The guard will instruct you where to park. You will then enter the hospital by the red side door closest to the blood donor parking lot. The Blood Donor Center is in the southwest corner of the hospital on the ground floor.

Appointment times are generally available Monday through Friday from 8:00am to 4:00pm. Except on Tuesdays they start at 9:15am.

See you this weekend. Bring a friend. It's going to be great!!!



Posted by Mack Oates at 8:38 AM