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September 19 , 2012

Apple-licious Maryville woman shares apple recipes for every occasion

L

By SYLVIA ANDERSON St. Joseph News-Press

ee Jackson still remembers the joy she felt as a child biting in to fresh, juicy apples.

She grew up in Wisconsin where she says almost everyone had a small orchard or at least a few apple trees.

The fragrant blossoms were as beautiful in the spring as the apples were delicious in the fall.

“I remember seeing the orchard on a hill by our house,” Mrs. Jackson says, “and my mother saying how they look just like brides on the hill in all of their fi nery.”

But it was after teaching home economics for many years in Maryville, Mo., that Mrs. Jackson became an authority on cooking with apples.

She had been a recipe collector all of her life, and her students were always asking what to do with apples.

The result was two award-winning cookbooks, “From the Apple Orchard — Recipes for Apple Lovers,” a spiral-bound cookbook with more than 150 apple recipes, and “Apples, Apples Everywhere — Favorite

Recipes From America’s Orchards,” which she describes as a virtual tour through some of the country’s largest orchards and small family businesses that offered their recipes and history for the cookbook.

Both cookbooks are sold at orchards, bookstores and gift shops all around the country.

“I get so pleased when people say they just came back from New York and they saw it at the Big Apple,” she laughs. “I’ve even heard people say they saw it in Alaska.”

Mrs. Jackson was at Jamie’s Secret Garden in St. Joseph recently for a book signing, apple recipe sampling and a bit of apple talk.

“What’s your favorite cooking apple?” she asks customer Teri Riddle, who stopped by for a sample of apple cake and to look at the books.

“If I make applesauce, I use Granny Smith,” Mrs. Riddle replies.

“That’s a really good apple to use,” Mrs. Jackson says.

The fi rst lesson about cooking with apples is to pick the appropriate variety. At the back of “From the Orchard,” Mrs. Jackson lists 20 different varieties with descriptions on the flavor and use.

For example, the Honey Crisp apple is a cross between a Macoun and Honeygold. They have become a popular variety for eating because of their crisp, sweet flavor. Fuji is another tasty eating apple, she says, and her personal favorite to eat in hand. But neither are as good for making pies as the Granny Smith or the versatile Jonathan apple. And McIntosh is Jessica Stewar t | St. Joseph News- Press/

Please see MARYVILLE/Page A3

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Wednesday, September 19, 2012

The house with ruby red glasses Historic Forest City home to be on tour Sept. 16

By SYLVIA ANDERSON St. Joseph News-Press

Standing on the porch of Greg and Karen Book’s home in Forest City, Mo., it’s now easier to imagine what this little town might have been like in 1866 when their house was built.

That’s because the Books are turning the clock back on this historic home with research and a lot of elbow grease. And they’ve uncovered a part of the town’s history that’s not only fascinating, but beautiful.

The story begins with a steamboat captain named Jonathan Oatman, the first owner of the house.

“The history books never mentioned the guy,” Mr. Book says.

When the Books bought the home a few months ago, it was known as the France house. A pharmacist, John France, and his wife, Lucy, moved to this home in 1870.

They later purchased a drugstore in town, which was operated under the France name for more than 90 years and is a museum today.

“We’ve always called this Charlie and Pansy France’s house,” says Billie Jo (B.J.) Ripley, longtime resident and former publisher of the Times Observer of Oregon, Mo. She retired last year at the age of 80.

Mrs. Ripley lives across the street from the Books home and remembers sitting on the porch with Pansy France, the last France family member to live in the house.

“They called it the ‘veranda,’” she says.

When the home was built in 1866, there was a lot of money in Forest City.

Mrs. Ripley remembers how Lucy, Pansy’s mother, a Southern woman from Virginia, would sit on the veranda and entertain friends. The help would pass glasses of tea and refreshments to them from inside the porch through a large open window.

Please see THE house/Page A4

Eric Keith | St. Joseph News- Press

The Books are rehabbing their historic Forest City home.

The red glass was covered up with paint inside and outside. You couldn’t see the glass.

— KAREN BOOK,

owner of the Forest City home

Eric Keith | St. Joseph News- Press/

The front entrance to the home was built like a ship’s bow.

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Eric Keith/St. Joseph News- Press/

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Wednesday, September 19, 2012

Maryville woman shares apple recipes Favorite Apple Betty

and set aside 2 cups oat mixture. Press remaining mixture onto bottom of 9 x 13-inch 4 cups cooking apples, peeled pan. Bake in 375-degree oven and sliced for 12 to 15 minutes.

1/3 cup sugar Meanwhile, combine apples 1 teaspoon cinnamon and flour. Stir in preserves.

3/4 cup water Spread onto crust within 1/4 inch of edges. Sprinkle reCombine apples, sugar, cinmaining oat mixture on top, namon and water. Simmer 10 pressing lightly. Bake 25 to 30 minutes or until tender. Pour into ungreased 9-inch pie pan. minutes more, or until golden brown. Cut into bars while Sprinkle the following crumb warm. topping over the apples: Yield: 24 bars.

Topping 1/2 cup brown sugar 1/4 cup shortening 2 tablespoons butter 1 cup flour 1 teaspoon baking powder 1/4 teaspoon salt Blend brown sugar, shortening and butter. Add remaining ingredients and mix well. Mixture will be crumbly. Sprinkle over apples.

Bake at 350 degrees for 25 to 30 minutes. Serve warm or cold.

Yield: Six servings.

Apple oatmeal bars 2 cups oatmeal (quick or old fashioned, uncooked) 2½ cups flour 1 cup sugar 2 teaspoons baking powder 1 cup (2 sticks) butter, melted 3 cups peeled, thinly sliced apples 2 tablespoons flour 1 cup strawberry, raspberry or apricot preserves

Crabapple liqueur 1 pound red crab apples (approximately) per quart jar 3/4 to 1 cup sugar per quart jar 2 cups vodka (approximately) per quart jar Wash, remove stems and cut crabapples into quarters. Pack apples into quart jars to within an inch from top.

To each jar, add sugar and enough vodka to fill jar to top. Wipe off the top of jar and seal.

Place jars on their side in cool area. Turn jars once a day for 25 to 28 days. Then strain the liquid through a coffee filter once or twice until it is clear. Pour into clean vodka bottles.

Put the pulp back into the jars, let settle a day or two and then strain off the liquid. When there will be very little liquid to pour off, discard the pulp.

CONTINUED FROM page A1 great for making applesauce and is a favorite for cider-making, but it breaks down too much for pies.

Some of the older varieties actually have better f lavor than the newer apples, she says, but they often are ignored because they don’t have the f lawless appearance.

The oldest commercial apple is the Newton Pippin, which was George Washington’s favorite.

It’s a crisp and tender apple that makes into a thick applesauce and holds up well in pies.

There’s also a helpful guide in the back of the book on how many apples to buy. A pound of apples, for example, is equal to

four small, three medium or two large apples. And six to eight medium-size apples will be enough for one 9-inch pie.

Of course, recipes make up the bulk of both cookbooks and include a large number of applesauces, cakes, breads, desserts and pies.

“My very favorite that got me started on all the apple recipes is the Apple Betty,” Mrs. Jackson says.

When you mention apple recipes, most people think of something sweet, but she also included several delicious main dish recipes, such as apple and pork chops.

The apples add sweetness and f lavor to the pork.

There are some unusual recipes, too, such as cra-

bapple liqueur that she and her husband made at their cabin in northern Minnesota. All of them have met the tasters’ stamp of approval.

“When we were testing those recipes, everyone was included,” she says.

“My husband was at the university, and I would send some with him and I would take them to the high school.”

Both books sell for $14.95 each. They are available at Jamie’s Secret Garden, local orchards and www.imagesunlimitedpub.com. Or you can call (660)5824605.

Sylvia Anderson can be reached at sylvia.anderson@newspressnow.com.

Follow her on Twitter: @SJNPAnderson.

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Wednesday, September 19, 2012

The house with ruby red glasses

CONTINUED FROM page A2 “She never got accustomed to the Wild West,” Mrs. Ripley learned from Lucy France’s grandson, who is now 80. “We were at the river and that was kind of the end of the world at that time.”

The house was the first in town to have running water.

“They didn’t have a water system, but they had a windmill that forced pumped water up on the hill to a reservoir in a pipe buried underground,” Mr. Book says.

You can still see the pipes in a nearby ice house on the property. There’s also a coal chute and outdoor privy, although you can’t see it.

“It’s inside the barn with the prettiest wainscoting on the inside,” Mr. Book says.

One of the most beautiful parts of the house was completely hidden until two months ago when the Books began the renovation: ruby red stained glass windows.

“The red glass was covered up with paint inside and outside,” Mrs. Book says. “You couldn’t see the

glass.”

You can see the ripples, as found in period windows, through the shimmery rubyhued glass. The solid color fills the transom windows above large floor-to-ceiling windows in the main living room. Mrs. Ripley was told in those days they added gold to the glass to give it the ruby color, although they don’t know for sure if that is the case for these windows.

But they do know they are original.

“It’s in the history book about the ruby red glass,” Mr. Book says.

As for the mysterious steamboat captain, Jonathan Oatman, Mr. Book learned about him after buying the property. He asked the title company for copies of the deeds. It was then he discovered why the house seems to be built like a ship, overlooking what was then the Missouri River. Mr. Oatman was from Kentucky and fought some in the Civil War. He bought a ship during that time. Then in 1866, he had the home built and moved there with his wife. Their

daughter, Iva, was born in 1868. Mr. Book surmises that Mr. Oatman must have had the home built at this location so he could watch the riverboats come in. But in the summer of 1868, the river changed course, so he moved to St. Joseph.

You can hear the rest of the story, along with the history of 14 more locations in Forest City, at the “Tell Me A Story!” summer porch tour on from 1 to 4 p.m. Sept. 16.

“We go back to the pioneer who either built there or lived there years ago,” Mrs. Ripley says.

The tour includes several landmarks that also are known for their stained glass windows, including St. Patrick’s Church, built in 1900. The tour starts at the Drug Store Museum at 1112 Commercial St. Tickets are $5 in advance and $7 the day of the tour. The rain date is Sept. 23. For more information, call (660) 446-2873.

Sylvia Anderson can be reached at sylvia.anderson@newspressnow.com.

Follow her on Twitter: @SJNPAnderson.

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Greg and Karen Book pose on the front porch of the historic home in Forest City, Mo., they are rehabbing.

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