Along_Rt_16_April_23

TM 139-8 STONEHAM ROAD

WOLFEBORO,NH0 3894

$69,000

1.86 Acre Lot

MLS 4928608

Steven Bush |603-455-7428

563 PLAINS ROAD

TAMWORTH, NH 03886

$1,600,000

North Country Recycling | 83.5 Acres

MLS 4926050

Karen Hasselman | 603-781-4823

38 NH ROUTE 11

FARMINGTON, NH 03835

$1,300,000

63 Acres

MLS 4901692

Donna Faucette | 603-387-5737

303 COCHECO COURT, UNIT303

DOVER, NH 03820

$166,000

1 BED | 1 BATH

MLS 4947486

Donna Von Gunten | 443-624-7195

626 WHITE MOUNTAIN HWY

TAMWORTH, NH 03886

$449,626

3,883 SQFT | 5.09 Acres

MLS 4913785

Jeff Behrens | 603-307-8735

www.MaxfieldRealEstate.com

Wolfeboro: 603-569-3128

Center Harbor: 603-253-9360

Alton: 603-875-3128

Meredith: 603-677-7068

Interesting Ossipee

By Kathi Caldwell-Hopper

A theatre in a meetinghouse, an Indian Mound, a lost ski area, the advent of the railroad, the invention of the snowmobile, and more are reasons why the Ossipee area is quite interesting.

Travelers going to the Mount Washington Valley/Conway area pass through Ossipee on their way further north. The town is old – it was incorporated in 1784. The English built a fort in the town in 1650. It was this fort that Captain John Lovewell rebuilt in the early 1700s. The rebuilt fort was near Ossipee Lake and offered safety from outside attacks.

Originally, the English granted Ossipee to John Mason in 1622. Although the history is complicated, the long and short of it was the Masonian Proprietors on New Hampshire’s seacoast took control of the land that was to become Ossipee and commenced selling off parcels to anyone who wanted to own land in the area.

By the 1820s, the timber industry was underway in the Ossipee area, with residents setting up sawmills on the rivers. The timber they prepared was handy for locals who wanted to build homes or expand what they already owned.

Bigger timber companies floated logs to the rivers near Ossipee Lake. As the area grew, small offshoot communities formed here and there in Ossipee, creating the West Ossipee and Center Ossipee areas. Each of these hamlets had a church, a store, mills and houses.

By the late 1800s, the railroad opened the area to outsiders, and soon vacationers began to arrive. A railroad station came to Ossipee around 1870. With the access to the northern part

of the state, vacationers explored the mountains and lakes of Ossipee and Conway. As in other remote places, farmers and homesteaders opened their doors to travelers and rented rooms in their homes. This was before the advent of the grand hotels and inns, and lodgings were few and far between.

A unique feature in the town is the Indian Mound in Center Ossipee. The mound is located near the Indian Mound Golf Course. It was thought to be an Indian cemetery and is said to have been 25 ft. high and 50 ft. wide. In the 1950s, an archeological dig showed the Mound was an irregularly shaped hill made by a melting glacier.

A beloved summer camp for vacationers was the Indian Mound Camps in Ossipee. The rustic camp was a popular destination in the 1920s and 1930s, and many travelers stopped there for a meal in the restaurant. Once a traveler had dinner, they might decide to lodge at the camp overnight. The resort had a rec hall, a “filling station” (gas station), gift shop, tennis courts and of course, cabins. The added attraction was that the property ran to the shores of the lake, making it a perfect vacation spot.

The operators of the camp were Ellery Briggs and his wife. Visitors came from Boston and even further away by train to spend their vacation at the Indian Mound Camps. One can only imagine dining and socializing in the rustic restaurant where a piano offered entertainment while guests dined.

An old brochure from the business sold tourists with a description of, for its time, the height of accommodations: “The cabins on the lake accommodate easily six or eight people. Everything

necessary for housekeeping is furnished except silver and linen. These cabins are modern, and of course have running water, flush toilets, screened porches, and electric lights.”

At one time, the Mount Whittier ski area in Ossipee on Rt. 25 was a busy place. It was bustling every year, and the parking lot was filled with cars on a typical weekend.

Situated on Nickerson Mountain in Ossipee, the ski area was operating by the 1940s. It offered three rope tows, and according to www.nelsap.org, it was unique, because it never operated any chair lifts, depending instead on T-bars and a well-remembered gondola to get skiers up the mountain.

By the 1960s, expansion came in the form of some new slopes at Whittier. If you skied Mount Whittier or drove by, you may have seen a four-passenger

Mueller gondola that crossed Route 16 to pick up passengers at a mid-station (www.nelsap.org information). It can be assumed the gondola passing over the highway was eye catching and unique at the time.

The gondola offered the ski area something to attract summer visitors as well, with rides up the mountain in warm weather months. While there were challenges for skiers, such as the lack of chair lifts and wait times for gondola rides, it is said the ski area’s summit café had incredible views, something nearly as important as the food when dining atop a mountain.

Mt. Whittier closed in 1985, the victim of poor snow winters. One reality was that it was hard to compete with

• Yesteryear

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The old Pineland Movie Theatre.

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the bigger mountains that had installed snow making by the 1980s. Memories of Mount Whittier by those who skied there are many, from socializing in the ski lodge to the thrill of riding in a gondola.

There is no doubt getting around in the 1800s and early 1900s was problematic, especially for country doctors who might need to battle the weather and winter storms to reach a remote farm to deliver a baby or tend a sick patient. The advent of the snowmobile solved that problem and led to today’s pastime of snowmobiling for fun.

Virgil D. White was a forward-thinking man. The Ossipee-area resident came up with the idea of attaching skis to the bottom of a car in order to make it easier to drive on snow and ice.

White, who had for a time worked as

a logger, got a patent in 1917 for an attachment to convert a standard Model T into a “snowmobile.” He also was the first person to use the term snowmobile and he had the name copyrighted.

White was a local Ford dealer and knew all about the difficulty of auto travel in snowy New Hampshire. Perhaps, as he drove on a local road in a snowstorm, he thought how much easier it would be if the car had skis. This eventually led him to the snow machines so popular today. Because he worked for Ford, Mr. White sold the snow attachments through the car company. By 1922, the attachment offered was a package that could turn a Ford automobile into a “reliable snow machine” according to information in an article titled “A brief history of the Model T Ford Snowmobile” at www. modeltfordsnowmobile.com

The package included skis made from metal and wood that were placed on the

front of the car. Heavy-duty tracks could be added to the rear tires for more traction and the wheels were heavy duty.

At some point, White switched to all metal tracks made of stamped steel shoes held on by chain links. Later additions included a box attached to part of the frame for the battery. Customers could order the snowmobile in three gauges: a standard 56-inch gauge for regular road travel in winter; 44-inch gauge for maneuvering the car where it was following the tracks of a horsedrawn wagon and 38-inch gauge where the car was driving over narrower sleigh tracks. Drivers could purchase a slip-on body of hard wood with a durable paint coating as part of the narrow gauge packages.

The snowmobile was very popular with those who had to travel in snowy conditions. Country doctors, mailmen, milk delivery men, those who worked deep in the snow-covered woods, firemen and others liked the durable snowmobile.

As a great endorsement for the product, when the father of President Calvin Coolidge passed away in March 1926, the Model T Snowmobile led the funeral to the cemetery over the snow-covered Vermont roads.

In about 1925, White sold the snow attachment manufacturing rights to Farm Specialty Manufacturing Company in Wisconsin. The company later purchased the patents of the Snowmobile Company and ran the factory in West Ossipee, New Hampshire. By 1929, the factory and snowmobile production ceased.

Not far from Eaton, an enterprising

man named Harry Pascoe constructed a large inn called the Lake Ossipee House. The inn was quite large, with about 50 rooms. In Images of America Ossipee Riverlands by Carol C. Foord and Sheila T. Jones, it is mentioned that the inn had its own electric power plant. Pascoe must have been an astute innkeeper because the power from the Lake Ossipee House also powered Camp Ossipee, a year-round school. The school was prestigious, and a U.S. Senator’s son attended. Pascoe’s children attended the school in a barter agreement: the headmaster lodged at the inn in exchange for the Pascoe children attending the school.) The inn was destroyed by fire not many years after it was opened, but Pascoe rebuilt and offered 25 rooms to lodgers. The inn was a popular place to vacation, until it burned in 1913. Although not much information is available for an Ossipee theatre, it once brought entertainment to the area. The Pineland Theatre was in a large, barntype building in the Center Ossipee area. A charming old photograph shows the exterior of the building, with the words “Pineland” “Dancing” and “Talkies” on the front of the structure. It looks to have been a cavernous place, with tall windows and likely plenty of room to show movies, present dances and of course, the ever-popular “talkies” or talking movies versus the previous silent pictures. The building also had a dance hall and a snack bar and coffee shop.

The Pineland Theatre may have operated for some time, bringing entertainment to a rural area.

April 14, American Woodcock Walkabout, Milton, Moose Mountain Regional Greenways, pre-registration: www.mmrgnh.org., 473-2020.

April 14, Majestic Café, Friday Night Jazz, 7 pm, Heather Pierson Trio, 32 Main St., Conway, www.mountaintopmusic.org., 447-4737.

April 14, Sewing 101, Beginner Sewing Class, noon-3 pm, Makers Mill, 23 Bay St., Wolfeboro, 569-1500, www.makersmill.org

April 14 & 15, Sole City Dance presents Treasure Island, Rochester Opera House, 31 Wakefield St., Rochester, 335-1992, www.rochesteroperahouse.com.

April 14-22, Restaurant Week, shop and dine in Wolfeboro, info: www.wolfeborochamber.com

April 15, Adam Ezra Group, 8 pm, Stone Mountain Arts Center, Brownfield, ME, 207-935-7292, www.stonemountainartscenter.com.

April 15, Friends Book Sale, 9 am-noon, Madison Public Library, 1895 Village Rd., Madison, 367-8545.

April 15, The Big Takeover – Reggae Music, Medallion Opera House, 7:30 pm, 20 Park St., Gorham, tickets/info: 466-3322, www.medallionoperahouse. org

April 15, Wild NH Day, 10 am-3 pm, free, family event, demos, fishing info., crafts, and more, NH Fish and Game, 11 Hazen Drive, Concord.

April 19, Bird Friendly Yards, 7-8 pm, Whitney Community Center, Jackson, learn how to attract local birds, by Tin Mountain Conservation Center, info: 447-6991, www.tinmountain.org.

April 19, Galileo, The Starry Messenger, 6-7 pm, Conway Public Library, 15 Greenwood Ave., Conway, 447-5552.

April 19, Solo Ukulele Performance, 1-2 pm, free solo performance by Christine Glinski, Conway Public Library, 15 Greenwood Ave., Conway, 447-5552.

April 20, Art Installation and Ribbon Cutting, 11 am-noon, Settler’s Green, 2 Common Court, N. Conway, 888-667-9636, www.settlersgreen.com

April 20, Comedian Bob Marley, 8 pm, Stone Mountain Arts Center, Brownfield, ME, 207-935-7292, www.stonemountainartscenter.com

April 20, Nickel Creek, 7:30 pm, Chubb Theatre, 44 S. Main St., Concord, tickets: www.ccanh.com, 225-1111.

April 21, Earth Day Cleanup, 10 am-noon, by Moose Mt. Regional Greenways, takes place in Milton Mills, info.: 473-2020, www.mmrgnh.org.

April 21, Family Paint Night, 6-7:30 pm, Ossipee Town Hall, Ossipee, info/ pre-register: 539-1307.

April 22, Ducks and Donuts, 8:30-11:30 am, reservations required, Tin Mountain Conservation Center, Albany, info: 447-6991, www.tinmountain.org.

April 22, Earth Day Trails Day, volunteering with spring trail maintenance at Tin Mountain Conservation Center, 1245 Bald Hill Rd., Albany, programs, hikes, nature learning center, info: 447-6991, www.tinmountain.org

April 22, Jake Blount, Nic Gareiss & Laurel Premo, 8 pm, Stone Mountain Arts Center, Brownfield, ME, 207-935-7292, www.stonemountainartscenter. com.

April 22, Tig Notaro, 7 pm, Chubb Theatre, 44 S. Main St., Concord, tickets: www.ccanh.com, 225-1111.

April 22, Upcycled Fashion Show, 7-8:30 pm, co-presenters: Makers Mill, 23 Bay St., Wolfeboro, 569-1500, www.makersmill.org. and Governor Wentworth Arts Council, info@governorwentworthartscouncil.org for tickets and info.

April 22, Working Woods: Gift of the Forest, 11 am-noon, outside event with historian Bob Cottrell, adult event, Conway Public Library, 15 Greenwood Ave., Conway, 447-5552.

April 23, Potted Potter, 7 pm, Chubb Theatre, 44 S. Main St., Concord, tickets: www.ccanh.com, 225-1111.

April 24, Majestic Café, Friday Night Jazz, 7 pm, Jim McLaughlin (piano), Al Hospers (bass), Tim Gilmore (drums), 32 Main St., Conway, www.mountaintopmusic.org., 447-4737.

April 25, Hand Stitch a Stuffie, 9:30-11 am, Makers Mill, 23 Bay St., Wolfeboro, 569-1500, www.makersmill.org. (Class for ages 6-12.)

April 25 & 27, Kids Mini Day Camp, field trips, games, pre-registration required: www.ossipee.org/ossipee-parks-recreation.

April 26, Nerf Night, $5 p/p, Ossipee Town Hall, Ossipee, info/pre-registration required: 539-1307.

April 28, Dar Williams, 8 pm, Stone Mountain Arts Center, Brownfield, ME, 207-935-7292, www.stonemountainartscenter.com.

April 28, Low Lily CD Release, 8 pm, Bank of NH Stage, 16 S. Main St., Concord, tickets: www.ccanh.com, 225-1111.

April 28, Majestic Café, Friday Night Jazz, 7 pm, Paul Heckel (vibraphone), John Hunter (bass), Tim Gilmore (percussion), 32 Main St., Conway, www. mountaintopmusic.org., 447-4737.

April 29, Bound Birdhouse Book, 10 am-noon, Makers Mill, 23 Bay St., Wolfeboro, 569-1500, www.makersmill.org. (Class for age18 and up.)

April 29, Low Lilly, CD release show, Medallion Opera House, 7:30 pm, 20 Park St., Gorham, tickets/info: 466-3322, www.medallionoperahouse.org

April 29, Monroe Preserve Cleanup, 9 am-1 pm, Monroe Preserve, 73 Granite Rd., Ossipee, Moose Mountain Regional Greenways, 473-2020, www. mmrgnh.org.

April 29, Motor Booty Affair, 8 pm, Rochester Opera House, 31 Wakefield St., Rochester, 335-1992, www.rochesteroperahouse.com

April 29, War and Treaty, 8 pm, Stone Mountain Arts Center, Brownfield, ME, 207-935-7292, www.stonemountainartscenter.com.

April 30, Majestic Café, Heart Songs & Circle Songs, Community Sing, 1 pm, 32 Main St., Conway, www.mountaintopmusic.org., 447-4737.

April 30, The Cold River Radio Show, 7-9 pm, The Majestic Theatre, 32 Main St., Conway, www.mountaintopmusic.org., 447-4737.

May 3, Open Mic Night, free admission, all are welcome, Medallion Opera House, doors open at 5:30 pm, 20 Park St., Gorham, tickets/info: 466-3322, www.medallionoperahouse.org

May 5, Miko Marks and Rissi Palmer, 8 pm, Stone Mountain Arts Center, Brownfield, ME, 207-935-7292, www.stonemountainartscenter.com.

May 5 & 6, NH Boat Museum Clean Up Day, 9 am-1 pm, volunteer to help with clean-up to ready for opening day, info: museum@nhbm.org, 569-4554, 399 Center St., Wolfeboro.

May 6, Eileen Ivers, 8 pm, Stone Mountain Arts Center, Brownfield, ME, 207935-7292, www.stonemountainartscenter.com.

May 6, It Figures, 1-4 pm, 4 week portrait and figure drawing class, Makers Mill, 23 Bay St., Wolfeboro, pre-register: 569-1500, www.makersmill.org. (Age 18 and up.)

May 6, Thurley Mt. Preserve Cleanup, 9 am-1 pm, Thurley Mt. Preserve, Thurley Rd., Ossipee, Moose Mountain Regional Greenways, 473-2020, www. mmrgnh.org.

May 6, Upcycled Book Pages Rose Bouquet, 10 am-noon, Makers Mill, 23 Bay St., Wolfeboro, 569-1500, www.makersmill.org. (For ages 18 and up.)

May 6 & 7, Clark Lakes Chorale Spring Concert, You’ve Got a Friend, First Congregational Church, 115 S. Main St., Wolfeboro, 5/6: 7:30-9 pm, 5/7: 2-3:30 pm, tickets/info: clearlakeschoralenh.com.

May 11, Lone Bellow, 8 pm, Stone Mountain Arts Center, Brownfield, ME, 207-935-7292, www.stonemountainartscenter.com.

May 11-June 17, Granite State Track and Field, ages 9-14, Constitution Park, Ossipee, pre-register: www.ossipee.org

May 12, Tom Rush and Matt Nakoa, 8 pm, Stone Mountain Arts Center, Brownfield, ME, 207-935-7292, www.stonemountainartscenter.com.

May 13, Craft and Plant Sale, 9 am-1 pm, hosted by MWV Supports Recovery, 1620 E. Main St., Center Conway, www.mwvsupportsrecovery.org

May 13, It Figures, 1-4 pm, 4 week portrait and figure drawing class, Makers Mill, 23 Bay St., Wolfeboro, pre-register: 569-1500, www.makersmill.org. (Age 18 and up.)

May 13, Joe Henry, 8 pm, Stone Mountain Arts Center, Brownfield, ME, 207935-7292, www.stonemountainartscenter.com.

INSTALLATION | REMOVAL | REPAIRS

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May 13, MOOS-ies for Families, Follow the Stream, 10-11:30 am, 451 Hornetown Rd., Farmington, Moose Mountain Regional Greenways, pre-registration: 473-2020, www.mmrgnh.org.

May 13, Stacey Burns Memorial Scholarship 5K Run & Walk, 9-11 am, 102 S. Main St., Wolfeboro, 569-5639, www.wolfeboroparksandrecreation.com.

ONGOING

Adult Oil Painting, Mondays from 9 am-noon, no experience necessary, dropin group, Ossipee Town Hall, Ossipee, info: Pat Jones: pjonesossipee3@gmail. com

ArtWorks Gallery & Fine Crafts/CCAC, art, shows, workshops and events, open year round with seasonal hours, 323-8041, 132 Rt. 16, Chocorua, www. chocoruaartworks.com

Believe in Books Literacy Foundation/Theatre in the Wood, Intervale, programs for children, www.believeinbooks.org. or call 356-9980.

Career Coaching Session, every Tues. between 10 am and 4 pm, 50-min. personal career coaching session, takes place monthly until June 27, Makers Mill, 23 Bay St., Wolfeboro, 569-1500, www.makersmill.org

Chapman Sanctuary and Visny Woods, nature trails open for hiking, 740 Mt. Israel Rd., Center Sandwich, 284-6428, www.champansanctuaryvisnywoods. com.

Chocorua Lake Basin View Lot, free, directions/info: www.chocorualake.org

Conway Historical Society, historical info., 447-5551, www.conwayhistoricalsociety.org.

Conway Public Library, 15 Greenwood Avenue, Conway, many learning experiences, 447-5552, www.conwaypubliclibrary.org.

Conway Scenic Railroad, various train rides to White Mt. areas, reservations: 356-5251, station located at 38 Norcross Circle, N. Conway, www.conwayscenic.com.

Freedom Gallery, artwork/exhibits by area artists, 8 Elm St., Freedom, 610762-2493.

Freedom Village Store, variety of goods from artisan items to baked goods and much more, 11 Elm St., Freedom, call for info/hours: 539-3077, www. freedomvillagestore.org.

Great Glen Trails, outdoor center/activities, Mt. Washington Auto Rd., Gorham, 466-3988, www.greatglentrails.com.

In the Round, Sundays at 8:45 am, thought-provoking topics related to tolerance, Benz Center, Sandwich, 284-7532.

Ladies of the Lake Quilt Guild, meets second and fourth Wednesdays of each month, 10 am-2 pm at First Congregational Church, 115 Main St., Wolfeboro. A second group meet first and third Tuesday of each month at Community Center, 22 Lehner St., Wolfeboro, www.llqg.net

Majestic Café, jazz, blues, and more, Fridays, 32 Main St., Conway. Walk in or reserve at www.mountaintopmusic.org., 447-4737.

Monthly Fiber Mingle, 7 pm, bring your own fiber arts project to work on, Makers Mill, 23 Bay St., Wolfeboro, 569-1500, www.makersmill.org

NE Ski Museum, 2628 White Mt. Highway, N. Conway, www. newenglandskimuseum.org.

NH Farm Museum, 1305 White Mt. Highway, Milton, 652-7840, www. nhfarmmuseum.org.

Outdoor Nature Based Storytime for Young Children, Tuesdays, 10:301:30 am, Cook Memorial Library, 93 Main St., Tamworth, 323-8510, www. tamworthlibrary.org.

Quilting Group, 1-4 pm, meets every 2 weeks, Ossipee Public Library, 74 Main St., Ossipee, schedule/info: 539-6390.

Remick Country Doctor Museum & Farm, Tamworth, 323-7591, www. remickmuseum.org.

Thursday Night Book Group, meets fourth Thurs. of every month for discussion of books; Mystery Book Group meets second Thurs. of the month, White Birch Books, N. Conway, 356-3200, www.whitebirchbooks.com.

Tin Mountain Conservation Center, 1245 Bald Hill Rd., Albany, programs, hikes, nature learning center, 447-6991, www.tinmountain.org

173 Lake Shore Dr. • Moultonboro, NH 603-253-4000 • www.centerharbordocks.com

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Breakfast and Brunch

By Kelly Ross

Hello Valley Friends. I trust you all had a great Easter holiday by spoiling the kids with treats of candy from the bunny and feasting with family and friends. Whether you had ham, lamb, prime rib or any other great options, it’s a great day for memories to be made.

Today, most of my focus is on some breakfast/brunch and dessert ideas, although I am tossing in a fabulous sandwich, sauté dish and a side dish as well. Starting off with breakfast, let’s go with a great egg bake torte made in a spring form pan you would usually use for a cheesecake. This is chock full of meat, veggies and cheese combined with store bought tubes of crescent dough, which I’m always a big fan of in any way it’s used. This recipe is sort of a relative to the quiche family although I prefer this one more so. The downside is it takes

longer to make than a quiche, although time consuming has never phased me as long as the end result is worth the time, and this one surely qualifies. This will get you 8-10 slabs of deliciousness with prep time in the 45-minute range and an hour to bake. This layered dish is great hot or cold and I usually serve with home fries or sometimes a salad if doing more as a brunch/lunch meal.

Italian Brunch Torte

2 tubes refrigerated crescent rolls, 8 oz each

1 tsp olive oil

1 package fresh baby spinach, 6 oz

1 cup sliced fresh mushrooms

7 large eggs, divided

1 cup grated Parmesan cheese

2 tsp Italian seasoning

1/8 tsp pepper

½ lb thinly sliced deli ham

½ lb thinly sliced hard salami

½ lb sliced provolone cheese

2 jars roasted sweet red peppers, 12 oz each, drained, sliced and patted dry Preheat oven to 350 degrees. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil, about 18 inches square. Securely wrap foil around pan. Unroll 1 tube of crescent dough and separate into triangles. Press onto bottom of prepared pan to form a crust, putting the wide end of the triangles along the outside of the pan with the points toward the middle of it, sealing seams well. Bake until set, 10-15 minutes. Meanwhile, in a large skillet, heat oil over medium-high heat. Add spinach and mushrooms, cook and stir until mushrooms are tender. Drain on several layers of paper towels, blotting well. It’s important to get as much liquid out as possible. In a large bowl, whisk 6 eggs, parmesan cheese, Ital-

ian seasoning, and pepper. Layer crust with half of the ham, salami, provolone cheese, red peppers, and spinach mixture. Pour half the egg mixture over top. Repeat the process and top with remaining egg mixture. On a work surface, unroll the other remaining crescent dough into triangles. Press together to form a circle like the bottom crust and seal the seams, then place over filling. Whisk remaining egg and brush over top. Bake, uncovered, until a thermometer reads 160 degrees, 60-70 minutes, covering loosely with foil when and if needed to prevent overbrowning. Once done, carefully loosen sides from pan with a knife and remove rim from pan. Let stand 15-20 minutes and slice.

I love my sweet quick breads, and this one is phenomenal. I can’t imagine • Cook Out

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there is anyone out there who doesn’t like apple cider doughnuts as they are about as tasty a doughnut ever made. We’re taking that mentality and putting it into an incredible breakfast bread, of course great any time of day. Not much more needs to be said I don’t think other than this will give you a single loaf and the total process is close to 2 hours, more than half of which is cook time. This is most definitely one I usually, at minimum, double up on, sometime as many as 4 at a time.

Apple Cider Doughnut Loaf Cake

9 tbsp unsalted butter, a little more than 1 stick, divided, plus more for the pan

1½ cups apple cider

½ cup sour cream

1 tsp vanilla extract

1¼ cups plus 2 tbsp flour

2 tbsp cornstarch

1¼ tsp baking powder

½ tsp baking soda

½ tsp kosher salt

1 tsp ground cinnamon, divided

½ tsp freshly grated nutmeg, divided

2 large eggs, room temperature

1 cup sugar, divided

Place a rack in middle of oven and preheat to 325 degrees. Lightly butter a 9 x 5 loaf pan or similar in size. Line with parchment paper, leaving overhang on both long sides and lightly cover with pan release spray. Bring cider to a boil in a medium saucepan over medium-high heat. Reduce heat and simmer until cider is reduced to ¾ cup, 8–10 minutes. Pour ¼ cup reduced cider into a small measuring glass or bowl and set aside. Transfer remaining reduced cider to a small bowl and let cool 5 minutes.

Stir in sour cream and vanilla and set aside. Melt 1 stick of butter in same saucepan as no need to clean over low heat. Let cool slightly. Whisk flour, cornstarch, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl to combine. Vigorously whisk eggs and ¾ cup sugar in a large bowl until pale, and frothy, about 2 minutes. Whisking constantly, gradually add melted butter in a steady stream to the egg mixture and continue to whisk until fully combined and emulsified as no spots of fat should remain. Reserve saucepan. Whisk dry ingredients into egg mixture in 3 additions, alternating with reserved sour cream mixture in 2 additions. Whisk just until no lumps remain. Batter will be thin. Scrape into the pan and set on a rimmed baking sheet. Bake, rotating halfway through, until deep golden brown and a tester inserted into the center comes out clean, 60–80 minutes. Transfer pan to a wire

rack and poke top of cake all over with a toothpick. Spoon 3 tbsp of the reserved reduced cider over and let cool 10 minutes. Meanwhile, mix a big pinch of salt, remaining ¼ cup sugar, ½ tsp cinnamon, and ¼ tsp nutmeg in a small bowl. Melt remaining 1 tbsp butter in reserved saucepan and mix into remaining 1 tbsp reduced cider. Using parchment paper, lift cake onto rack and set rack inside rimmed baking sheet. Peel away parchment from sides. Brush warm butter mixture over top and sides of cake. Sprinkle generously with sugar mixture to coat every surface. Use parchment to help rotate cake and collect any excess sugar. Remove parchment and let cool completely before slicing. Cake should be stored at room temp, tightly wrapped in plastic and will be great for 4 days if it lasts that long.

Let’s go back to another breakfast egg bake, this one a lasagna of sorts which I have also made for dinner at times since

breakfast at dinner has always been a staple in my house. Besides the eggs, this one has French toast, maple syrup, ham, cheese and the addition of storebought shredded hash brown potatoes makes this. Plan on an hour for this recipe and it will feed 8.

Breakfast Lasagna

For The French Toast

12 slices of quality bread of choice, ideally not a cheap white bread

4 eggs, whisked with a tsp cream or milk and ½ tsp cinnamon

Butter for the pan

For The Lasagna

14 large eggs, whisked with 1-2 tbsp cream

1 ½ cups shredded sharp white cheddar

1 ½ cups or more of diced ham. Use a ham steak as opposed to sliced deli ham

¼ cup pure maple syrup

1 bag refrigerated shredded hash browns, 20 oz

Salt and pepper

¼ cup olive oil

Start by making the French toast. This isn’t rocket science my friends. Melt butter in your favorite nonstick pan, dip the bread in the egg mix and cook for a few minutes on each side until golden brown on both sides. Set aside. To make the scramble mix, bust the eggs into a large bowl and whisk together with the cream until frothy and well incorporated. Pour into a warm nonstick pan with a little melted butter and cook the eggs over medium heat, season with salt and pepper and stir occasionally to prevent sticking and break them up into rough chunks as they’re cooked.

• Cook Out

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Remove the cooked eggs from heat and set aside. Spray a 9 x 13-inch baking dish with nonstick cooking spray. Place 6 slices of French toast into the bottom of the dish in two rows of three each. Drizzle half the syrup lightly over top. Spread half of the cooked eggs evenly out over top, followed by half of the diced ham, and finally ½ cup of the cheddar cheese. Repeat the layer once more beginning again with the slices of French toast. Spread the hash browns out evenly between several layers of paper towels, pressing them to remove any excess moisture. Top the casserole with the hash browns and spread them out evenly over the top into a thin layer. Salt and pepper them and then lightly drizzle with olive oil evenly. Bake in a preheated 350 degrees oven for 30-35 minutes. Remove the lasagna from the oven and sprinkle the remaining ½ cup of cheddar evenly out over top. Return the dish to the oven and bake for another 5 minutes or until the cheese is melted and the crust nicely crisped. Let the dish rest for a minute or two before slicing and serving. Drizzle with additional syrup, if desired. Great Dish!

One breakfast treat that many people are intimidated to make is crepes, but do not fret. They really are easy to make, and this strawberry cream cheese crepe is outstanding. In case you aren’t sure what a crepe is, a crepe is a very thin type of pancake, sort of, kind of. Crepes are usually one of two varieties, sweet or savory. They are often served with a wide variety of fillings such as cheese, fruit, vegetables, meats, and a variety of spreads. They are very versatile in what

you can do with them which is much of their charm. These are quick to make and usually will make 8-12 yummy crepes, depending on your pan size.

Strawberry Cream Cheese Crepes

For The Crepes

2 cups milk

4 eggs

3 tbsp butter, melted

1 tbsp sugar

1 ½ tbsp pure vanilla

1/8 tsp salt

1 ½ cups flour

For The Cream Cheese Filling and Strawberries

1 cup heavy whipping cream

4 tbsp powdered sugar

8 oz cream cheese, room temp

1 ¼ cups powdered sugar

1 tbsp fresh squeezed lemon juice

¾ tsp pure vanilla

4 cups strawberries, sliced

Whipped cream or thawed frozen whipped topping, optional, for the top

For the crepe batter, add eggs, milk, butter, sugar, vanilla, salt, and flour to your blender. Mix the crepe batter for 15-20 seconds or until fully combined. Place in the refrigerator for at least an hour or even better, overnight. Spray an 8–10-inch nonstick skillet with cooking spray and add ¼ cup of crepe batter into pan. Turn pan from side to side to allow crepe batter to form an even circle. Cook crepe over medium heat until the top appears to look dry and slides in the pan easy. Flip crepe over and cook and additional 15-20 seconds. Remove from pan and stack crepes until ready to eat. For the filling, in the bowl of a standing mixer, combine 1 cup of cream and 4 tbsp of powdered sugar and mix until soft peaks appear. Transfer to a

different bowl and refrigerate. Using the same bowl and mixer, add cream cheese, 1 ¼ cups powdered sugar, lemon juice, and vanilla. Mix well until smooth. Add whipped cream to the cream cheese mixture and fold together with a rubber spatula to combine. To make the crepes, spread about ¼ cup of filling down the crepe and add fresh strawberries. Roll up crepe, top with whip cream and strawberries, and sprinkle with powdered sugar! As beautiful as they are scrumptious!

Let’s move on to a great variation of one of the most famous sandwiches ever, that being a grilled cheese. We’ve all relied on grilled cheese sandwiches for much if not all our lives. A very popular appetizer over the past 25+ years is a jalapeno popper, so yup, you guessed it, we are morphing the 2 together in a fun way. This sandwich checks all the boxes when it comes to ooey, gooey and cheesy. This recipe is for 10 sandwiches, but they obviously don’t have to be made in one sitting as the makings for the poppers will hold. Oh yeah, did I mention this has bacon too? The prep time is 20-25 minutes, and if making all in one shot, plan on a ½ hour, much shorter depending on how many you are making.

Jalapeño Pepper Popper

Grilled Cheese

8 oz cream cheese, room temp

½ tsp coarse black pepper

1-2 sliced green onions, green parts, about 3 tbsp

1 tsp minced garlic

½ cup grated medium cheddar cheese

½ cup grated Monterey jack cheese

10-12 medium jalapeño peppers

20 slices quality bread

20 slices of cooked bacon

Stake

8-10 tbsp butter, room temp

10 slices Monterey Jack cheese

10 slices medium cheddar cheese

Preheat the oven to 400 degrees. Use a rubber spatula to mix cream cheese, black pepper, sliced green onions, garlic, and grated cheese. Slice each jalapeño in half lengthwise and remove seeds and ribbing, although if you prefer extra heat from the peppers, leave some of the ribbing and/or seeds. Place jalapeños on a baking sheet, open side up. Use a small spoon or a piping bag to fill each pepper half with the cheese filling mixture. Bake for about 20 minutes until the cheese is melted and browned on top. Meanwhile, butter one side of each slice of bread. Place butter side down on a plate or sheet of parchment paper. For each sandwich, cover 5 slices of bread with jack cheese and the other 5 slices of bread with cheddar cheese. Top the cheese on one slice of bread with two slices of cooked bacon and the other slice of bread with 2-3 cooked jalapeño poppers depending on the size of the peppers. Flip the two sides of the sandwich together and cook over medium heat in a skillet. Cook until the cheese is melted, and the bread is golden brown and then carefully flip the sandwich over to cook the other side. Turn the heat down if you notice that the bread is browning too quickly before the cheese has a chance to melt. Repeat for the remaining sandwiches and dig in while they are hot. I love these things.

Creamy Garlic Shrimp

1 lb peeled and deveined shrimp. I suggest 16/20 or 21/25 in size

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1 tbsp oil

4 cloves of finely chopped garlic

1/8 tsp cayenne pepper

1 cup fresh spinach, packed

1 cup cream

½ cup fresh parmesan cheese

1 tbsp butter

¼ tsp paprika

Salt and pepper

Heat the oil and butter in a large frying pan over medium-high heat. Season the shrimp with salt, pepper and paprika on both sides. Cook the shrimp for 30-45 seconds on each side and then remove from the skillet. Add more oil if necessary and cook the garlic and cayenne pepper for 30 seconds. Add the fresh spinach, season with salt and pepper and cook for 1-2 minutes. Pour in the

heavy cream and add the fresh parmesan cheese. Season with salt and pepper if necessary. Cook for 6-7 minutes or until well thickened. Once the sauce has thickened, place the shrimp back in the pan, stir to combine and cover with a lid and cook for an additional 30-60 seconds over a low heat. Garnish with fresh basil or parsley if you wish. Before I hit you with a few desserts, I want to share a great potato side dish, a version of scalloped potatoes that I serve often at get togethers when entertaining. There are many recipes out there for scalloped spuds, and this is a good one. I have been known to eat this dish as a main entrée from time to time as it is loaded with diced ham. This will feed 10 as a side dish and will take 1 ¼ hours from start to finish.

Expert Repairs Done on Site

White Cheddar Scalloped Potatoes

¼ cup butter

1 medium onion, finely chopped

¼ cup all-purpose flour

1 tsp salt

1 tsp dried parsley flakes

½ tsp dried thyme

½ tsp pepper

½ tsp dry mustard

3 cups milk

1 can condensed cream of mushroom soup, 10 ¾ oz

1 cup sour cream

8 cups thinly sliced peeled potatoes

3 ½ cups cubed fully cooked ham

2 cups shredded sharp white cheddar cheese

Preheat oven to 375 degrees. In a large saucepan, heat butter over medium-high heat. Add onion, cook, and stir until tender. Stir in flour and seasonings until blended, gradually whisk in milk. Bring to a boil, stirring constantly for 2 minutes or until thickened. Stir in soup. Remove from heat and stir in sour cream. In a greased 13 x 9-inch baking dish, layer half of each of the potatoes, then ham, cheese, and sauce. Repeat the process with the other half of everything. Bake, covered, 30 minutes, uncover and cook for 40-50 minutes longer or until potatoes are tender.

It’s officially dessert time boys and girls. I have 3 options for you, all different, all pretty darn good. I have a great bar recipe with chocolate and peanut butter, an incredible fudge recipe, but first, a pecan cream pie. We have all heard of and enjoyed pecan pies, but a pecan cream pie was very new to me when I first heard of it, but it totally intrigued me. I’ve been cooking professionally for over 40 years and had never heard of this until a few years ago, but I have always loved any cream pie, and I love pecan pie, so this was a no-brainer for me. You can either make your own pie crust or buy a pre-made version, but either way, you’ll love this one. Unlike the traditional pecan pie, this is a no bake recipe, other than cooking the crust. The combo of the pecan and maple syrup and brown sugar is always a

marriage made in heaven. Once made, let it cool under refrigeration for at least 2-3 hours, but as I often say, overnight is best.

Pecan Cream Pie

1 pie crust, unbaked, 9 inch

1 cup heavy whipping cream

1/3 cup powdered sugar

2 packages cream cheese, 8 oz each, room temp

½ cup light brown sugar

¼ cup pure maple syrup

1 ½ cups pecans, finely chopped

¼ tsp salt

Bake your pie crust. If homemade, you know what you’re doing. If cooking a store bought, do so according to package directions. Let cool completely while you make the filling. In a small bowl, beat the whipping cream and powdered sugar with an electric mixer until stiff peaks form. In a separate large bowl, beat the cream cheese, brown sugar, salt, and maple syrup until smooth and creamy. Fold the whipped cream into the cream cheese mixture until combined. Gently stir in 1 cup of the pecans. Spread mixture into cooled pie crust and top with remaining pecans. Chill until firm, at least 2 hours and up to overnight. Wicked Good!!

Most people don’t think of fudge until the holiday season. Ha, not me and my friends, as fudge can easily be a 12 month treat, although you’ll want to save this one for the Christmas season and not just for now. Pecan is also a key part of this recipe, as well as white chocolate and caramel. How can that not work, right? Like most fudge recipes, this is a no bake recipe and only takes 15 minutes or so. This will get you 2 dozen small pieces, obviously more if you want to cut them more generously.

White Chocolate Caramel Pecan Fudge

3 cups of white chocolate chips

14 oz sweetened condensed milk

4 tbsp butter

½ tsp pure vanilla extract

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1 cup chopped pecans

½ - ¾ cup of caramel sauce, room temp

Combine the chocolate chips, the milk, and the butter in a medium size glass bowl and heat in the microwave for 60 seconds, stir to combine and then heat in 15 second intervals, stirring at each break and heat and continue until mostly smooth with just a few flecks of unmelted chocolate. Add the extract and pecans and stir to combine. Scoop onto a parchment lined pan. Spread with a spatula to approximately 1-inch thickness. Drizzle with caramel sauce. Lightly swirl the caramel into the fudge with a knife or the end of the spatula. Chill until ready to serve. Slice into 1-inch squares and store in an airtight container in the refrigerator for up to a week. If you don’t happen to be a fan of white chocolate, this fudge works beautifully and is equally as incredible when made with semi-sweet or dark chocolate.

No mystery how well peanut butter and chocolate go together. It’s time for a dessert bar recipe that will make you all smile. You can make these in 40 minutes and again, this needs to be chilled for at least 2 hours. Plan on 9 bars out of this recipe.

Chocolate Peanut Butter Dream Bars

16 oz of peanut butter sandwich cookies, such as Nutter Butters

½ stick of butter, 4 tbsp, melted

6 oz cream cheese, room temp

½ cup confectioners’ sugar

1/3 cup creamy peanut butter

½ tsp pure vanilla extract

8 oz frozen whipped topping, thawed, divided

1 box instant chocolate pudding, 3.9 oz box

1 ½ cups milk

¼ cup milk chocolate chips

¼ cup peanut butter chips

Finely crush 16-18 of the cookies in a blender or food processor and set the rest aside for now. Melt the butter in a medium microwavable bowl. Add the crushed cookies and mix until well moistened. Press into an 8 X 8-inch baking dish, and place into the freezer for a minimum of 30 minutes to set. Mix the package of pudding with the milk in a small bowl, and place into refrigerator to set. In a standing mixer or any mixing bowl, beat cream cheese, confectioners’ sugar, peanut butter, and vanilla together. Fold in 1 cup of the thawed whipped topping and mix until well blended with a rubber spatula. Place dollops of cream cheese mixture over the crust, and with the spatula, gently spread to completely cover. Doing the same with all of the chocolate pudding, place dollops over the cream cheese and evenly distribute. Spread remaining whipped topping over the pudding. Refrigerate for at least two hours. Place into freezer for a half hour to completely set and allow for neat slices before serving. In a plastic bag, break up the remaining cookies with a meat tenderizer. You are looking for semi-big pieces as opposed to the pulverized cookies for the crust. Sprinkle the cookies and chocolate / peanut butter chips over the top just before serving.

That’s That Valley Friends!! Have a great Spring and I’ll catch up with you in a month. Keep those taste buds happy, and if you have any questions or feedback, please touch base at fenwaysox10@gmail.com

The Great Smith River Canoe and Kayak Race is May 20

The 47th Annual Great Smith River Canoe and Kayak Race, sponsored by the Wolfeboro Lions Club, will take place on Saturday, May 20, at 1:15 pm at Allen Albee Beach (Albee Beach Rd. Wolfeboro). The four-mile race includes a ¼ mile of class 2 white water rapids and two portages

There are 19 classes to suit everyone, from novice to expert. So, get those canoes, kayaks, and paddles ready, grab a friend or go it alone. Registration is $20 per paddler; the first 50 participants registered will receive a free t-shirt. Prizes will be awarded to the first three finishers in each class.

Registration forms are available at the Wolfeboro Chamber of Commerce at 32 Central Ave. in Wolfeboro, on the Wolfeboro Lions Facebook page, or by

calling 603-569-4697. Racers can also register the day of the race at Albee Beach from 10 am-12:45 pm. All proceeds from the race will benefit Lions Club Scholarships. For More information, contact Race Chair Roger Murray at 603-569-4697.

The Lions Club motto is “We Serve,” and Lions put it into action every day. Lions are caring men and women who come together to be the difference in their communities. “We believe we can do so much more together than we can alone.” The Wolfeboro Lions Club donates to local charities and non-profit groups, as well as funding several Wolfeboro Lions scholarship programs, and assisting those in need of glasses and hearing aids.

Photo Courtesy Josh Spaulding

MMRG Hosts Conservation 101 Workshops for Landowners

Moose Mountains Regional Greenways (MMRG) presents a series of three free informational sessions for community members to learn about land conservation.

Chocorua Lake Conservancy Earth Day Adopt-a-Highway Cleanup

Come spend a spring morning with friends and neighbors tidying up the detritus of winter from the stretch of Route 16 that runs along Chocorua Lake. CLC volunteers have been cleaning up Route 16 since 2003, when the CLC adopted the two miles of highway from Heavenly Hill to the north end of the lake.

On Saturday, April 22, from 8:4510:30 AM, join the Chocorua Lake Conservancy for our Earth Day Adopta-Highway Cleanup along Route 16. Help us clean up plastics and other trash before they degrade and leach

pollution into the lake. We’ll meet in the Grove by Chocorua Lake, near the Narrows Bridge at the end of Chocorua Lake Road close to Route 16, at 8:45 AM, and we usually finish by 10 or 10:30 AM. Please come with gloves, good walking shoes, and wear bright, preferably day-glo clothing. CLC Executive Director Alex Moot will provide trash bags and safety vests. Please sign up in advance at bit.ly/ CLC-042223 so that we can let you know about any schedule changes. We hope you can join us—more helpers mean we all finish faster!

MMRG’s primary mission is land conservation by working with landowners and others to permanently protect natural resources and outdoor recreational values. Since 1998 we have been helping communities to identify their most special natural resources. We start by working with community leaders to identify the natural resource features that are most unique to the community – like important drinking water resources, wildlife habitat areas, working farms and forests, and recreational areas. We have successfully conserved over 4,000 acres that are host to a variety of habitat types across nine communities served in the Moose Mountains region.

Veronica Bodge, MMRG’s Land Agent, will offer an informative presentation, tailored towards landowners interested in the possibility of conserving their land. Options may vary based on the landowner’s goals for conservation and if they will continue to own and live on the property. Veronica will discuss the basics of conservation outcomes for a landowners property. Attendees will have the opportunity and are encouraged to ask further questions.

The first session was held on March 30th at the Public Library on 74 Main Street in Center Ossipee. The second session will be held at the Wolfeboro Public Library on June 6th from 6:307:30 pm. In October a third session will be held at the New Durham Public Library from 5:00-6:00 pm. RSVP is requested at mmrgnh.org/events.

Tips for Turkey Hunters

Spring turkey season (May 1–31) is only weeks away, and hunters on a quest for gobblers can do a lot to help promote positive landowner relations, according to Mark Beauchesne, Landowner Relations Coordinator for the New Hampshire Fish and Game Department.

“Remember that access to private land is a privilege provided through the generosity of the landowner,” said Beauchesne. “With more than 70% of New Hampshire’s land in private ownership, practicing good landowner relations is key to maintaining access to private property for future generations.”

Here are some tips:

Even if you had landowner permission to hunt during the fall, check back in with property owners to discuss the spring hunting season dates and to make sure nothing has changed over the winter.

Demonstrate good landowner relations in front of youth before, during, and after youth turkey-hunting weekend, April 22 and 23. Ask permission and follow landowner requests.

Remember that you are the guest of the landowner. Treat their property with the same care and respect that you

would if it were your own.

Never park on lawns or block roadways, trails, crossings, or gates. Leave all gates and barriers as you found them.

Written landowner permission is needed to drive an OHRV on private property. If you are granted permission, understand clearly where you are permitted to drive and carry that permission on your person.

Become familiar with boundaries of the land you have permission to hunt, surrounding properties, and adjacent recreation areas, farms, and active logging operations.

Do not hunt near buildings, livestock, active logging operations, or hiking trails.

Always ask landowner permission if you plan to construct a ground blind. Written permission is required if your blind will damage a tree or requires cutting tree branches.

Make an effort to express your appreciation to the landowner. Follow up with a note of thanks, a small token of appreciation, or offer up assistance with a task or chore. Your ongoing communication with landowners makes a world of difference.