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Mrs. Sundberg's Recipe Collection - 12 tried-and-true--one for each month of the year--featuring an introduction and tips from Mrs. Sundberg herself

It's one of those things I'm a bit embarrassed about

October 20, 2009

Listened to the show Saturday and it was not bad. I was on my way home from the grocery store when I tuned in for the opening song. I'd thought for sure I'd make it home in time, but there was a sale on butter — .99 a pound — and a limit of two pounds per visit, so I pretended I forgot something twice and ended up with six pounds of butter. I would have gone back after the show for more, but it seems there is a point where one ought to exercise restraint, and six pounds of butter ought to keep one going for a while. You'd think, anyway. Plus there were two more pounds in the fridge, which made eight.

It's something I don't talk about much, my love for butter. It's one of those things I'm a bit embarrassed about. Not sure why, really. Perhaps because it brings out the glutton in me. Other things do that, too, but like I said, I do know about restraint and it has gotten to the point where I simply don't eat potato chips. I love the things, and if I eat even one, the whole bag is a goner, so I just don't. Same with French fries. Love 'em, but don't eat 'em. Except on special occasions. Now, butter is different because it's like oxygen. You just can't eat pancakes without butter. That wouldn't be right. And baked potatoes wouldn't be the same without butter. Neither would some frostings or toast or homemade cookies. I don't eat it plain, mind you, like that woman on TV, but I do tend to use it frequently and in generous amounts.

So you can imagine my pure delight when Mr. Keillor told how there was deep fried butter served up at a wedding in Lake Wobegon last week. My gosh, I just about tipped. Butter frozen into little balls, dipped in batter and deep fried? Sounds like one step short of Paradise to me. So I dug out all my cookbooks and turned to the "batter" section of each and found a recipe for a batter of reasonable consistency. I dug out a pound of butter from the fridge and, with a melon baller, made as many little balls as I could and threw them into the freezer. It wasn't long after the show was over that Mr. Sundberg and the kids were feasting on wonderfully crunchy golden nuggets sprinkled with powdered sugar. And, fifteen minutes later, Mr. Sundberg was sound asleep in the recliner, and all three kids were dozing off on the couch.

I still have a bit of work to do to perfect the butter balls, but let me tell you, they taste pretty darn good. Restraint may have its place, but so does reward and you ought to take time now and then to indulge yourself. Just for a moment.

Fabulous French Silk Pie
If you're looking for something simple yet decadent, chocolately but not overly rich, here you go. This one will leave quite an impression, I promise.


1 cup butter
1 1/2 cups powdered sugar
2 tsp. vanilla
2 cups semi-sweet chocolate chips
6 large eggs
1 10-inch baked pie crust (graham will work, too, but flour/butter is best)

Melt chips in double-boiler or microwave. Cream together butter, sugar and vanilla. Add slightly cooled chocolate. Add eggs, two at a time, beating at least three minutes after adding each pair. Pour into pie shell. Filling will be soft and piled high, but will set up in three or four hours in refrigerator.

For an 8 or 9-inch pie crust, you may cut filling recipe in half. Pie will not be as amazing to look at, but half the recipe will fill a smaller pie crust. Serve with whipped cream and chocolate shavings or sprinkles if desired.

Enjoy!

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