Posted on Leave a comment

A Song for the Season

Eliza Blue strumming on a snowy West River road.

Eliza Blue is a singer/songwriter who left the hustle and bustle of some of America’s largest cities for a ranch in Perkins County, where she now lives with her husband, two children and an assortment of chickens, cows and farm cats. She teamed up with Sioux Falls photographer/videographer Christian Begeman to produce a music video for Blue’s rendition of “O Come, O Come, Emmanuel.” The sights from the snowy prairies of West River, Spearfish Canyon, Good Earth State Park and Palisades State Park blend beautifully with Blue’s voice and guitar. We hope it helps to put you in the holiday spirit.


Posted on Leave a comment

Rosy Radishes for the Holidays

Early in December, I conducted an unofficial poll, and it seems that in my little area of South Dakota, prime rib is the Christmas dinner of choice. Beef is king, and everyone drools over a thick and juicy slab of perfectly prepared prime on their plate.

While my own holiday menu is still unconfirmed, I am also leaning toward, if not prime rib, at least a roasted beef tenderloin with horseradish sauce. Why buck the delicious local beef trend?

To round out the meal, I am considering something green … perhaps green beans or Brussels sprouts, twice baked potatoes (I often make some loaded with crab and cheese), and it’s always fun to add one unexpected side.

Honey Roasted Radishes are perfect with any roasted meal, be it chicken, pork or beef. While raw radishes are known for their peppery bite, roasting these little orbs until lightly browned tames this spiciness. Tossing with honey and fresh rosemary adds more flavor dimension and creates a side dish worthy of a place at the holiday table.


Roasting radishes removes the spiciness and creates a delicious complement for a Christmas meal.

Honey Roasted Radishes

2 bunches radishes, cleaned and trimmed, larger ones halved or quartered

1 tablespoon olive oil

1 generous pinch of kosher salt

1 tablespoon chopped fresh rosemary

1 tablespoon honey

Preheat oven to 425 degrees F.

Coat a baking sheet with cooking spray.

Toss radishes with olive oil, salt, rosemary and honey.

Roast for 30-40 minutes, stirring occasionally so they cook evenly and don’t burn.

Radishes are done when exterior is crispy and interior soft.

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

Posted on Leave a comment

Christmas at Wounded Knee

My grandparents were sent to the Pine Ridge Reservation as Presbyterian missionaries from their home at a newly established Christian colony located on Wakpaipaksan, the Bend of the River, at what is now known as the town of Flandreau. They left before the turn of the century in a wagon loaded with camping gear, implements, provisions and other necessities.

Grandfather’s ministry on the Pine Ridge continued for four long decades. We lived in Allen and Porcupine during those depressing years of the “Dirty Thirties.” Grandfather was struggling under some of the most adverse conditions. Missionaries were paid woefully inadequate salaries for those times, but their efforts continued faithfully. There began a gradual increase in membership in our churches, because the Christian faith offered hope for people in despair.

One particular winter, he was serving two churches; one was at our home in Porcupine and the other was the historic village of Wounded Knee, located 7 miles to the south. During the winter months, I made many sleigh trips with my grandfather. We used that means of winter transportation out of necessity and not as a luxury.

The most memorable Christmas experience for me was when I was invited to accompany grandfather to a celebration at our little church in Wounded Knee. Immediately before Christmas, Indian families residing in the outlying areas came to our Porcupine church to pitch their tents and remain for the duration of the holidays. It was an exciting time, especially for a little boy. There, a great celebration was concluded on Christmas Eve.

At noon on Christmas Day, there had been a great feast at our church at Porcupine where members of the Christmas encampment generously shared their food and enjoyed fellowship. It was a time of great rejoicing. The second celebration was to be held at our little church at Wounded Knee that same evening.

It was Christmas Day as grandfather began loading our sleigh in preparation for our trip to Wounded Knee. Missionary boxes containing gloves, mittens, stocking caps and other useful gifts were carefully packed in the back of our sleigh.

Grandmother had made me a muff to keep my hands warm during the trip. She even heated bricks in the oven and placed them at our feet. She also put a big wool blanket on the seat for additional warmth in case of an emergency. Grandfather pulled a great lap robe to cover our lower extremities. All was in readiness. Grandmother added a basket of food and gave me a reassuring hug. She always gave me special attention. Finally, she made an extra wrap of the big wool scarf around my neck. With a twinkle in her eye and a beaming smile, she waved to us. Her last words to me before our departure were, “Keep warm, takoja.”

It was mid-afternoon when grandfather spoke gently to our little ponies. They eagerly responded to his command and we left as the people cheered. The little ponies seemed to sense there was something festive about this trip. They nodded their heads and quickened their pace in the glistening snow. It was as if they were dancing as the jingle of the chains kept in time with their trotting hooves. I, too, was caught up with the excitement of the moment. The beautiful landscape made me feel like we were soaring in the clouds. Only the slight swishing sound of the sleigh runners told us we were on solid ground.

When we finally arrived at the little church; the glowing red sun was just beginning to touch the western horizon. There was a group of parishioners eagerly awaiting our arrival. The men were dressed in sheepskin coats, which were popular in those days. The women covered themselves with warm woolen shawls. The local committee began unloading the boxes.

A distinguished elder opened the door and cordially bade us to come in. The place was packed with Indian families and all had smiling faces. A grandmother came over and helped me remove my wraps. She invited me to open my hands to the big potbellied stove in the center of the room. Then she had me sit next to her in the front of the church. She knew I was being reared by my grandparents and wanted to make sure I was given proper attention, as is our Lakota tradition. The church bell rang and echoed through the hills to announce the beginning of the evening’s service.

Grandfather taught that in the Lakota way we are always to express gratitude (wopila) for gifts.

There was a pleasant fragrance from a freshly cut cedar Christmas tree and also from some of the boughs, which were made into beautiful wreaths. These decorations were artistically displayed on the interior walls of the sanctuary. There was also the sweet smell of fresh apples, as many boxes of the fruit were stacked near the tree. At regular intervals, one of the local elders would stoke up the stove while another man pumped up the Coleman gas lanterns, which were suspended from the ceiling. In those days, none of our Lakota churches had electricity.

Then there was a visit from a fat man dressed in a red suit. English speaking people call him Santa Claus, but Lakotas call him Waziya or the Northerner. This one needed an interpreter to convey his greeting in the Lakota language. He also had a keen sense of humor and kept the congregation shaking with laughter. Strangely, he wore a long white beard and displayed a pink face, but he had brown hands like a Lakota.

The excitement rose to a momentous crescendo when it was time to distribute the gifts. Names on the tags were read aloud by committee members and the packages were delivered to the designated recipients. Seeing a little girl clutching a doll tightly with her dark eyes shining brightly and wearing a big smile was a joy to behold for a little boy like me. I had already received my gifts at our Porcupine church. I saw a boy wearing a stocking cap that matched his mittens he was putting on. He too had a big smile on his face. There was something like electricity in the air, especially for the little ones. Everyone was happy!

The grandmother who made me sit next to her brought me a box that contained a beautiful hand-knit sweater. She asked me to try it on. It fit perfectly! She smiled and gave me a big hug. Grandfather taught that in the Lakota way we are always to express gratitude (wopila) for gifts. I shyly extended my hand and politely said, “Thank you grandmother. You are a very kind woman.” I forgot to ask if she had knitted the sweater for me. Other grandmothers also brought me gifts.

When this distribution was completed, an elder got up and instructed us to remain in our seats. Women, almost like magic, produced dishes and utensils that had been wrapped in cloths. From the doorway men brought in pots of food that had been kept warm on cooking fires on the church grounds. Grandfather was asked to offer the blessing. Amid the clatter of dishes and the laughter of children a great feast was enjoyed. At the conclusion of the meal, the elder announced there would be a Christmas dinner the following noon.

The grandmother helped with my wraps and instructed grandfather to follow her family in our sleigh. They had a spare bed where we could spend the night. The horses were fed and watered. I brought in our spare bedding in case we needed additional warmth during the long, cold night. A cast iron wood stove provided all the heat we needed and we slept like logs.

We ate a leisurely breakfast over cups of strong, black coffee, which was grandfather’s favorite pleasure. Our horses were properly cared for as they were always given first priority. Grandfather spoke to them affectionately, like people, in the Lakota language. They seemed to understand. After all, they were Indian ponies! I enjoyed those special moments when grandfather spoke to the animals in this fashion.

Just before noon we headed back to the church. A crowd of people was gathered there. An elder greeted us and showed us to our seats on the platform where a table was set for special guests, including a shy little boy. After a few speeches by members of the local committee, an announcement was made by a woman about the distribution of the food. There was a brief service of devotion and a prayer. The feasting began. The food was delicious and plentiful. Two lard pails were filled with extra food for grandfather and me to take home. The Lakotas call it wateca. It was a happy time for the humble folk who came together as a people of God to express their gratitude. When the feast was concluded, a final hymn was sung and grandfather gave the closing prayer. Many came to clasp our hands and grandmothers embraced me tenderly.

It was past noon when we finally left in our sleigh. I was cozy and warm wearing my new sweater under my coat. Grandfather carefully tucked me under our lap robe again. I observed our little ponies and there seemed to be just a hint of playfulness in their manner. It was almost as if they too were caught up in the festivities of the previous night. My grandfather chuckled as he spoke to them. They resumed their prancing in the sparkling snow. I called the ponies by name. Then I repeated what the children from the day school said during the evening program at our church. I shouted in English, “Merry Christmas!” Grandfather laughed louder and the ponies danced harder.

Editorís Note: Sidney H. Byrd followed in his grandfather’s footsteps and served the Presbyterian church. He died in 2016 at age 97. This story is revised from the November/December 2000 issue of South Dakota Magazine. To order a copy or to subscribe, call (800) 456-5117.

Posted on Leave a comment

Comfort, Joy and Cake

Christmas is less than a week away, and I may jinx things by stating this, but I am crushing it. I am so on top of my game.

To be totally fair, I did change the game a bit this year. I am trying to practice more comfort and joy and less panic and hassle. I am not killing myself with baking, decorating, shopping and hosting. When the logistics of a holiday situation prove difficult, I am not gritting my teeth and digging in. I am looking at what is comfortable and what brings me joy. Crossing things off my usual lists, outsourcing, and downsizing have been my gifts to me.

Don’t worry. There are still plenty of twinkling lights strung on every solid surface. I can’t have a Christmas without sparkle. There are still sweet treats, but I may not be making them all. There are still gifts, but they are more carefully selected (and even more simply wrapped with brown paper … because I have that commercial size roll of craft paper leftover from some other event). There are still get-togethers, but the gatherings are smaller and simpler. No one has complained.

I haven’t checked out many new recipes this season. I am falling back on the comfort of the tried and true and the joy of knowing what people like and appreciate. Old Fashioned Pudding Cake fits that description perfectly.

It isn’t a fancy, pretty dessert, but the magic of a cake that makes its own pudding is absolute joy. A dessert that begs for ice cream seems like true comfort. Sometimes, I drizzle a little Irish cr’me over the cake when serving. Occasionally, I have added pecans or walnuts to the batter, and crushed candy canes dusted over each serving add some fresh sparkle. Always, Old Fashioned Pudding Cake proves that comfort and joy are really the best gifts of the season.


Old Fashioned Pudding Cake adds warmth to the holiday season.

Old Fashioned Pudding Cake

For the cake:

1 cup flour

3/4 cup sugar

2 tablespoons unsweetened cocoa powder

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

2 tablespoons unsalted butter, melted

1 teaspoon vanilla

For the pudding:

1/2 cup white sugar

1/2 cup brown sugar

1/4 cup unsweetened cocoa powder

1 cup cold water

Heat the oven to 375 degrees F. Grease an 8-by-8 baking pan or comparable skillet.

Combine flour, sugar, cocoa powder, baking powder and salt. In a measuring cup, mix milk, melted butter and vanilla. Pour the liquids over the dry ingredients and stir gently just until combined. Spread batter into pan and smooth top.

For the pudding layer, combine the white sugar, brown sugar and cocoa powder. Pour dry mixture over the cake batter.

Carefully, pour cold water over the sugars. DO NOT STIR. Bake for 45 minutes. As it bakes, the cake will rise to the top while the pudding forms beneath. The cake is finished baking when the edges of the cake turn dark brown and crispy, and when the top of the cake is shiny and dry to the touch.

Sprinkle cake with powdered sugar, if desired. Allow cake to cool for at least 10 minutes before serving. Scoop portions of cake and pudding into individual bowls and top with ice cream. Leftovers will keep refrigerated for up to a week and can be reheated for 20 seconds in the microwave. (Serves 6-8)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

Posted on Leave a comment

A Christmas Ode to Lutefisk

I heard a story once that the grocer in my hometown ordered a barrel full of lutefisk in preparation for the holiday season. When the truck delivered it, the driver left the barrel sitting outside the back door to the store. Unfortunately, lutefisk delivery day also happened to be garbage day, and when the refuse wagon made its way down the alley behind Main Street just a few hours later, the garbage man tossed the barrel of fish in the back and went on his merry way.

I honestly have no idea if this is true. It seems like just the type of mix-up that could plausibly occur in a small town, but it could also simply be one of the countless jokes that have emerged over the decades with the much-maligned lutefisk as the punch line.

Our Norwegian ancestors delighted in a Christmastime lutefisk meal because it connected them to their homeland. Over the years, however, the funky fish has fallen out of favor, especially, it seems, with South Dakotans of my generation. It could be because cod that’s been soaked in lye doesn’t necessarily conform to today’s prevailing culinary attitudes that tend to favor fresh, organic ingredients that have never seen a whiff of pesticides or herbicides. Still, there are those of us who look past that minor detail and enjoy a piece of lutefisk this time of year. Whether it’s because we truly love it or we simply want to celebrate our cultural heritage and preserve memories remains up in the fishy air.

My grandmother deserves credit for introducing me to lutefisk. Grandma came to America from Norway in 1916. She took a housekeeping job with another Norwegian family, married one of the boys and became the matriarch of a huge family. By the time I came along in 1979, Christmases at the farm were loud and crowded affairs.

The one constant presence at these gatherings was a boiling pot of lutefisk. Grandma initiated all of the grandchildren early in our lives. She fed us a small spoonful of lutefisk as soon as we could consume semi-solid foods, and the portions slowly grew as we aged. The experiment failed with several of my cousins, but, incredibly, I did acquire a taste for it.

I didn’t realize it at the time, but my childhood years coincided with a golden age of lutefisk feeds. There are far fewer today, but at least one church in my hometown always had one. Relatives owned two small town cafes, and each one hosted a lutefisk feed. Pulling up in front of the cafe on a frigid December night, its front windows completely steamed over from the lutefisk boiling away in the kitchen, remains a fond memory.

My lutefisk consumption declined precipitously after Grandma died in 2003. The cafes were sold, and lutefisk suppers in general declined. Many dark, lutefisk-less winters passed. Then, in the fall of 2016, I traveled to Summit, home to one of the longest running lutefisk feeds in South Dakota. All the sights, sounds and aromas from my childhood came rushing back. Most importantly, the perfectly cooked, flaky piece of lutefisk that I enjoyed brought me right back to Grandma’s table. And isn’t that where we’d all like to be during the holidays?

Here’s hoping your Christmas season is merry and bright — and that your lutefisk isn’t mistaken for trash.

Posted on Leave a comment

Lighting Up the Night

I grew up in the country. Going to town always felt like a treat, especially before I started school. Every December, Isabel’s Main Street, which also happened to be a state highway, was adorned with holiday decorations hanging from the light poles. It wasn’t much, just a swirl of a wreath above a red bell and colored lights that turned on with the streetlights. It was, however, enough to make the trips to town for ball games, evening church services and other activities a little more enjoyable. Songs at church turned into carols and were sung a little louder. Soon there were get-togethers, baked goodies and gifts.

At one time, our town had two grocery stores. One of them had few aisles of general store items where you could find shoes, clothing and other odds and ends. There was also a hardware store, a cafe, a candle shop and three gas stations. When Christmas rolled around, you could find gifts right there in town. Of course, most people would take the trip to Mobridge, or Bismarck, North Dakota or to Rapid City to do the serious Christmas shopping, but it wasn’t absolutely necessary. Between circling what we wanted in the Sears catalog and pointing out which fishing lures and how many .22 shells we wanted at the hardware store, you could get Christmas done just fine in our little town.

Later, as I outgrew toys and grew into high school athletics, the addition of holiday lighting on Main Street meant something else: the start of high school basketball season. I’d see those lights go up and know that the first games of the year were right around the corner. Back then, the Little Moreau Conference had its tournament at the beginning of the season, and it was held in Isabel for all my high school years. Our team fared well with the hometown advantage, good players, good coaches and great fans. The Isabel Community Hall would be rocking on those nights in early December and Main Street would be full of cars, cheer and those holiday decorations. Those are great memories.

Back in 2013, I happened to be on Phillips Avenue in Sioux Falls during an early December snowfall. It was a snow globe kind of evening, with giant flakes and no wind. It was so beautiful I had to get my camera out, step into the middle of the street and snap a few photos. I’ve never been one to shoot a lot of city scenes, but there was something special about all the lights and leading lines of the street falling off away from me. This December, I resolved to revisit a few smaller towns to capture a bit of this simple beauty on our main streets during the Christmas season. I used a tripod and shot long exposures with a high aperture to get the star filter effect and the light streaks from passing cars. I think they add visual interest. On my last loop from Salem to De Smet to Flandreau just a few nights ago, I stopped in Lake Preston and was both surprised and happy to discover that their decorations are the same as the ones we had in Isabel. I couldn’t help but be swept back into a wave of holiday memories.

Decorations and fond memories are fun, but the simple beauty of colorful lights reminds me of why Christmas celebrations come around in the first place. On a starry night long ago, we all were given the greatest gift of a babe swaddled in a lowly manger, and,”In him was life, and the life was the light of men. The light shines in the darkness, and the darkness has not overcome it.”

Christian Begeman grew up in Isabel and now lives in Sioux Falls. When he’s not working at Midcontinent Communications he is often on the road photographing South Dakota’s prettiest spots. Follow Begeman on his blog.

Posted on Leave a comment

To Bake or Not To Bake

I was a newlywed when Martha Stewart and her lifestyle of seeming perfection was becoming a mainstream phenomenon. Every holiday season, her magazine featured a fabulous array of cookies artfully arranged on trays for gift giving. Of course, I fell under her spell and killed myself worked tirelessly to create my own amazing cookie trays for everyone I knew.

Eventually, I came to the realization that I don’t like to bake. I find it tedious and troublesome. Exactly measuring and following a recipe? Ugh. For a few Christmas seasons, I made a variety of fudge. We had Milk Chocolate Cream Cheese Fudge, Butter Pecan Fudge, Lemon Fudge, Peppermint Fudge, and even deeply Rich and Creamy Fudgy Fudge. While this was easier and seemed like less hassle than hustling sheet pan after sheet pan of cookies in and out of the oven, it still felt like a chore. My Christmas spirit seemed to be dying a slow death with each hour I spent in the kitchen.

About this same time, I was really getting into canning and preserving each summer and fall. My basement storage shelves were lined with jeweled jars of jellies, jams, salsas, sauces, and vegetables. I had an epiphany. The work was already done. Tie a bow around a jar; slap on a gift tag; and boom! Homemade goodness that didn’t damage my festive outlook.

These days, I still favor gifting the bounty of my garden harvest over baking, but occasionally, I do crave a sweet treat. This year, I managed to incorporate some of my preserving into my baking. The mint extract experiment that I undertook just before the first heavy frost wiped out my herbs became an ingredient in Peppermint Sugar Cookies. Of course, store bought peppermint extract is fine (said in my best Ina Garten voice), but it was kind of fun to have a hand in one of the main flavor ingredients.

I may not be a baker, but baking is fine in small doses, and very fine when the treat is as sweet as Peppermint Sugar Cookies.


Peppermint Sugar Cookies are a sweet reward for those who dread holiday baking.

Peppermint Sugar Cookies

1 1/2 cups sugar (plus more for rolling)

2 1/2 cups flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups unsalted butter, at room temperature

2 large eggs

1 teaspoon vanilla extract

2 teaspoons peppermint extract

1/2 cup crushed candy canes

Preheat oven to 350 degrees F. Line baking sheets with parchment paper.

Using a stand mixer, beat butter and sugar on medium speed until fluffy, at least 5 minutes, but up to 8-10. (It makes a difference. Really.) Add eggs, one at a time, and vanilla and peppermint extracts. Beat until combined. Reduce speed to low, slowly add the flour, baking powder, and salt. Beat until combined.

If dough seems too soft, refrigerate for 30-60 minutes. (I usually do this anyway.)

Place about 1/4 cup extra sugar in a shallow dish or plate. Use a cookie scoop to make uniformly sized balls and roll them in sugar. Place 2 inches apart on prepared cookie sheets. Using a flat-bottomed glass, flatten each ball just slightly and sprinkle with peppermint candies.

Bake until edges are set, but centers are still soft and puffy, 10-12 minutes. Let cookies cool on sheet for 10 additional minutes (the residual heat will continue baking and fully set the cookies). Transfer to a wire rack to cool completely. (Yields about 3 dozen soft and chewy peppermint sugar cookies.)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and two dogs reside near Colome.

Posted on Leave a comment

A Capitol Christmas

Christmas at the Capitol has been a holiday tradition in Pierre since 1981 when volunteers decorated 12 trees. This year, nearly 90 brilliantly-lighted and specially-themed trees fill the rotunda and hallways on three floors. Visitors can peruse the trees from 8 a.m. to 10 p.m. daily through December 26. Musicians from around the state provide entertainment through Friday, Dec. 23. The remaining schedule includes:

Wednesday, Dec. 20

Harrisburg High School Choir, 12 p.m. to 1 p.m.

Julie Willoughby piano students, 6 p.m. to 6:30 p.m.

Tiffany Sanderson (piano), 6:30 p.m. to 7:30 p.m.

Ron Smith (piano), Jeff Spect (vocals) and Lori Hall (bells), 8:30 p.m. to 9:30 p.m.

Thursday, Dec. 21

Rapid City Stevens High School Choir and Orchestra, 12 p.m. to 1 p.m.

Friday, Dec. 22

Andrea Royer (vocals and piano), 12 p.m. to 1 p.m.

Jared Holzhauer (piano), 7 p.m. to 8 p.m.

Ron Smith (piano) and Joey Garrett (classical guitar), 8 p.m. to 9 p.m.

Photos by Bernie Hunhoff

Posted on Leave a comment

A South Dakota Christmas Story

In the 1930s, down-on-their-luck families sometimes lodged in county poor farms. Herschel and Hilda McKnight ran the Charles Mix County Home for the Poor in those years. It was housed in a four-story building that was once the Ward Academy in Academy, S.D., south of Mitchell. Before her death, Hilda shared her experiences with Marian Cramer, a Bryant farmwife and teacher who has written several articles for South Dakota Magazine.

Through our 30 years of publishing, we’ve often related Hilda’s story of a 14-year-old girl’s Christmas at the Home for the Poor. Here’s an abbreviated version.

Hilda said she always remembered the day that Carol arrived with her mother.”It was never easy to welcome people to a poor house. Herschel moved quickly to the door and opened it. He had a special way of putting people at ease.”

The McKnights strived to provide clothing so the kids wouldn’t look out-of-place at school. The mothers and two WPA seamstresses sewed and repaired donated clothing. Carol befriended the McKnights and offered to help in the laundry and sewing room as well. But one day in the fall she told Hilda,”I know how hard you and Mr. Mac worked to get us nice clothes. It really doesn’t matter, I guess. I have this lovely skirt and they still call us ‘poor house kids’ at school.”

Hilda gave Carol a hug, and to hide her tears she fussed with a missionary barrel that had just been delivered from a church in the East.”Let’s see what treasures we can find,” she said. Together, they laughed as they pulled out wool pants with the seat worn thin, a pair of long underwear with holes in the knees and elbows and other useless things. But way at the bottom, Carol pulled out a chiffon scarf. Though threadbare, it seemed lovely to her eyes.

“Would you like to keep it?” asked Hilda. Carol’s answer was to hold it closely and nod. The scarf was her doorway to dreams. She would sit on her bed and finger the soft chiffon. She was not in the Charles Mix County Home for the Poor. She was far away. She always neatly folded her scarf and put it away.

The holidays came in 1933 despite the dust. Hilda and the women baked cookies and decorated the poor house with paper chains. The county allowed one clothing gift for each resident, so the McKnights shopped carefully to make it worthwhile.

A few days before Christmas, Carol tapped on the McKnights’ door.”You have been so busy for all of us, but you won’t have any Christmas presents, any Christmas,” she said.

Hilda assured the girl that they would celebrate Christmas together as one big family.”You are all our family, Carol. We are happy.”

On Christmas morning, Carol hesitantly returned to the McKnights’ room. First, she approached Herschel.”I don’t have a present for you,” she said.”Just a hug.” Herschel was a big man, and he enfolded the slim girl in his arms.

Then Carol said,”Mrs. Mac, I have something for you.” She handed Hilda a box wrapped in paper, and watched like a hawk as she untied the string. Beneath the crackling paper was the girl’s chiffon scarf.

Hilda fought back tears as she fingered its softness.

“It’s all I have, Mrs. Mac,” Carol said.

Hilda told our writer that she treasured it forever:”The frayed chiffon scarf is forever my symbol of Christmas and a true gift of love.”

Posted on Leave a comment

Timber Lake’s Holiday Tradition

Every Christmas, cooks near Timber Lake share recipes for a local holiday cookbook. Kathy Nelson and her late husband Jim, longtime publishers of the Timber Lake Topic, began printing the cookbook in 2003.”We get quite a few German and German-Russian recipes, reflecting the ethnic population here,” Kathy says.”Recipes for kuchen and knoephla soup spelled all different ways.”

The books arrive with the newspapers in December, and it’s an issue readers anticipate.”Each year we get calls from readers who didn’t receive the cookbook,” Kathy says.”Two years in a row we got a call from the Department of Revenue in Pierre the day after the holiday cookbook was mailed. Both times, I thought, ‘Oh now, did I mess up on my sales tax report?’ But both times it was the office staff letting us know that their newspaper had arrived without the cookbook,” Kathy laughs.”We aren’t blaming the U.S. Postal Service or the capital mail room staff, but we do wonder why that happened to that cookbook two years in a row.”

For ordering information, call the Timber Lake Topic at (605) 865-3546.


Caramel Rolls

Mary Biegler of Timber Lake is a regular contributor to the Topic‘s Holiday Cookbook. This recipe makes around 36 to 40 rolls so you will need at least three 13-by-9 inch pans. The rolls can be made all at once or begin in the afternoon and let the rolls sit in a cool spot overnight in the pans, then leave on the counter for 1 hour before baking in the morning.

4 1/2 cups water

2 cups sugar

2 tablespoons salt

1 cup shortening

12 cups flour (divided into 4 cups and 8 cups)

4 eggs, beaten

2 packages of yeast (or 4 1/2 teaspoons)

additional sugar, cinnamon and butter to sprinkle on dough

Bring 4 cups of water and 2 cups of sugar to a simmer for about 5 minutes until the sugar dissolves. Add 2 tablespoons of salt. Add 1 cup of shortening while the mixture is still hot. Allow to cool.

Mix together 4 cups of flour, 4 beaten eggs and 2 packages of yeast, which has been dissolved in 1/2 cup of warm water. Add this to the original mixture. Mix in additional flour — Mary estimates between 7 and 8 1/2 cups, but remember to keep the dough soft. Knead for 5 minutes. Allow to rise in a large, greased bowl until doubled in size. This could take from 1-3 hours. In the meantime, make the caramel sauce recipe below and divide it among the pans. When the dough has doubled, knead again, divide the dough in half and roll out each half into a long rectangle about 10 inches wide by 15 inches long. Butter each rectangle and heavily sprinkle with a half and half mixture of sugar and cinnamon. Roll the rectangles up starting from the narrow side then slice into 1-inch thick pieces. Mary uses a thread instead of a knife to get cleaner cuts.

Place rolls into the carameled pans, leaving about 1/2 inch space between each. Let rise until doubled. Bake at 375 degrees for 20-24 minutes.

Caramel

2 cups white sugar

2 cups brown sugar

2 cups butter

2 cups vanilla ice cream

Simmer the two sugars and butter until it boils for 1 minute. Remove from stove and add 2 cups of ice cream. Mix well and pour into 13-by-9 inch pans before placing the rolls inside.

Editor’s Note: This story is revised from the November/December 2013 issue of South Dakota Magazine. To order a copy or to subscribe, call (800) 456-5117.