AlongRt.16_March_2024

Maple Sugaring: A Family Affair

By Lee Caldwell

The art of maple sugaring at the Eldridge Family Sugar House and Ice Cream Shop in Tamworth is very much a family affair.

Upon arrival, I was greeted by young family members Greyson and Rylee Theriault who then made a mad dash to summon Terri Eldridge, Scott Eldridge, and Erica Theriault for the interview. Having done his duty, Greyson returned to playing with his trucks, later disappearing into a back room.

Other family members include Brandon Eldridge, Matt Theriault, Brittaney Eldridge, Adalynne Eldridge, and Bodie Eldridge.

With Terri, Scott, Erica, and Rylee all chiming in, they began to recount the story of how, in 2015, the fatherand-son duo of Scott and Brandon Eldridge began boiling maple sap with a custom-built barrel stove in the backyard. In 2016, they built their first sugar house, with a wood-fired 2-foot by 4-foot evaporator. In 2017, they had 400 taps. In 2019, they purchased a 2.5-foot by 8-foot oil-fired evaporator, and in 2020 built their new building, which has expanded to have an ice cream shop and a retail area.

Scott is the contact person for all things related to maple sugaring. He states that the sugaring season is unpredictable, usually 5 to 6 weeks between the end of February and into March, but it can be “different every year” as it requires a specific combination of warm days and cold nights. Because the season is short, it re-

quires a lot of hard work and the entire family pitches in.

Using blue tubing (in lieu of the traditional sap buckets), the family taps 500 trees in Tamworth, 1,100 in Moultonborough, and 500 in Ossipee. (Over Maple Weekend, they do tap a few trees with the traditional buckets.) After boiling the sap (typically 40 gallons of sap makes 1 gallon of syrup, but it can vary), the Eldridge family produces around 430 gallons of syrup. Syrup is then graded into classifications as golden, amber, and dark.

Erica stated that many people are not familiar with the maple sugaring process. She goes on to add that the strangest question she was asked involved the blue tubing used to carry the maple sap from the trees. “Is that what you use to collect the honey?” Dumfounded, she explained that honey comes from bees, not trees.

Erica and Terri describe Brandon Eldridge as “the big idea person” in the family. While working together, all the family members bounce ideas off each other, and Terri describes the family camaraderie as her favorite part of the mad rush during the maple sugaring season. Erica states that the maple syrup grading, using the Hanna scale of light transparency, is her favorite part of the process. “You never know what you are going to get,” she said.

Rylee then stated that her favorite

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part is “eating the maple ice cream.”

In addition to serving maple-flavored softserve ice cream, the Ice Cream Shop has 30 other flavors of ice cream. Over the past year, the kitchen has been expanded to include maple-related “grab-andgo” items and a 7 a.m. to 2 p.m. cafe for breakfast and lunch. Hours and days change according to the seasons.

Plans are in the works to expand their store to create a “one-stop shop for campers.” In addition to carrying maple products, they plan to carry camping items and “lake” items, USmade products from local vendors, small batch/small business items, and local meat and eggs.

The Eldridge/Theriault family also is dedicated to helping the community. They have done school tours with Rylee as a guide, have donated syrup

and baskets for fundraising pancake breakfasts, contributed to school supply drives, and have participated in Thankful Thursdays, where non-profit organizations donated a percentage of the sales.

Maple Weekend 2024 is slated for March 16 and 17. Visitors to the Eldridge Family Sugar House and Ice Cream Shop will be able to view the entire process, from tree to evaporation. There will be guided tours. Sap will be boiling on the evaporator. Offered will be a tasting of warm syrup, sugar on snow, maple products, maple-flavored soft-serve ice cream, and maple cotton candy.

The Eldridge Family Sugarhouse and Ice Cream Shop is located at 183 Plains Road (Route 41) in Tamworth. The phone number is 603-252-7125, the website is www.eldridgefamilysugarhouse.net/. Hours and days vary with the seasons.

Take Part In 2024 Upcycled Fashion Show

The Governor Wentworth Arts Council and Makers Mill are teaming up — again — to bring back the Upcycled Fashion Show, a fabulously fun and creative Lakes Region event, on Saturday, April 27, at the Kingswood Arts Center in Wolfeboro.

The Upcycled Fashion Show correlates with the Earth Day celebrations taking place around the globe and is designed to celebrate ingenuity, community spirit, and environmental awareness. By taking worn or used materials and transforming them into something new, artists throughout New Hampshire exercise and showcase their imaginations in new and curious ways.

The event is the hallmark of upcycling, and the imaginative opportunities are endless. Last year’s show included outfits crafted from packaging materials to deconstructed linens and draperies as well as accessories fashioned from repurposed denim jeans and even juice pouches. The event will also include a juried Upcycled Art Market. Designers of all ages and experience levels are welcome to participate, but they must register ahead of the event. Visit the GWAC website at governorwentworthartscouncil.org and social media pages for additional details, as well as how to become involved as a member, volunteer, or partner organization.

Stay In...

By Kelly Ross

Hello Happy Valley, I’m here once again to share more food fun with all of you.

One of my favorite flavors when it comes to desserts and anything freshly baked is the taste of almond, whether via almond extract, almond butter, as well as actual almonds. My beautiful Grammy Judy was the best baker I have ever known, and that includes the 5-star resorts I cooked in with some of the best bakers in their profession. She always had some of the best cakes, pies, bars, and cookies known to mankind on her kitchen counter, and I have no problem admitting that I have always been a much bigger fan of anything almond-flavored as opposed to chocolate. I was and still am a much bigger fan of blondies as opposed to brownies, as an example. Also, the flavor of almond combines so well with berries and fruits when it comes to baking, creating some great marriages. Four out of the five recipes today will include the flavor of almond hitching up with delicious berries, and the other gets some chocolate chips to change things up a bit.

I’m going to start off with a yummy breakfast Danish pastry before going head-first into desserts. Let’s start cooking.

For this breakfast Danish, we use some store-bought puff pastry to put this together. It’s amazingly easy to work with and the final product is pure perfection. This raspberry-almond puff pastry Danish is an easy homemade recipe that’s not too sweet, with a rich

cream cheese filling and the perfect flaky crust. Breakfast just got a whole lot more interesting, and it only takes about 45 minutes from start to finish, 30 minutes of which is cooking time. This will get you 8-10 servings.

It’s important to remember to work with cold puff pastry dough, so don’t leave it out too long or let it get warm. Put it back in the refrigerator to chill if this happens at any point. Usually,

when buying puff pastry, two are in each package, so if you want to use both, double up the recipe.

Raspberry Almond

Puff Pastry Danish

1 large egg

2 tbsp all-purpose flour

2 tbsp granulated sugar

Pinch of salt

1 tbsp fresh squeezed lemon juice

½ tsp almond extract

8 oz cream cheese, room temp

1 sheet frozen puff pastry, thawed

Milk for brushing

2/3 cup raspberry jam or preserves

For The Topping

1 cup confectioner’s sugar

2 tbsp water, approximately, to thin

¼ tsp almond extract

Pinch of salt

¼ cup sliced almonds, lightly toasted

Preheat oven to 400 degrees. Whisk the egg in a small mixing bowl until smooth. Add the flour, sugar, and salt, and whisk again until smooth. Add the lemon juice and almond ex-

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March 16, Cranmore Park Series, all-day event, Cranmore Mountain Resort, 239 Skimobile Rd., N. Conway, 1-800-SUN-N-SKI, www.cranmore.com.

March 16, Dennis O’Neil and Davey Armstrong, 7 p.m., Majestic Café, 32 Main St., Conway, 603-447-4737, www.mountaintopmusic.org.

March 16, Game Shows Live on Stage!, 7:30 p.m., Rochester Performance and Arts Center, 32 North Main St., Rochester, tickets: 603-948-1099, www. rochesteroperahouse.com

March 16, Kris Hype, Live Music in Trails End Tavern, 3 p.m., King Pine Ski Area, 1251 Eaton Rd., Rt. 153, Madison, 603-367-8896, www.kingpine. com

March 16, Live Music with Joe Winslow in Koessler’s Bar, 4 - 7 p.m., Cranmore Mountain Resort, 239 Skimobile Rd., N. Conway, 1-800-SUN-NSKI, www.cranmore.com.

March 16, The King of Queens, A Tribute to Queen, 8 p.m., Rochester Opera House, 31 Wakefield St., Rochester, 603-335-1992, www.rochesteroperahouse.com.

March 16, The Westerlies, 7 p.m., Anderson Hall, Brewster Academy, Wolfeboro, presented by Wolfeboro Friends of Music, tickets: www.wfriendsofmusic.org, 603-569-2151.

March 16, Weekend Snowshoe Tour, 10 – 11:30 a.m., Tin Mountain Conservation Group, explore trails in Albany, registration: 603-447-6991, www. tinmountain.org

March 17-24, Naked Mole Rat Gets Dressed: The Rock Experience, Rochester Opera House, 31 Wakefield St., Rochester, tickets: 603-335-1992, www. rochesteroperahouse.com

March 19, Eclipse Presentation and Celebration, 5:30 – 6:30 p.m., learn about solar eclipse, geared towards children, Conway Public Library, 15 Greenwood Ave., Conway, 603-447-5552, www.conwaypubliclibrary.org.

March 20, Knit Democracy Together, 5:30 – 7 p.m., Conway Public Library, 15 Greenwood Ave., Conway, register: 603-447-5552, www.conwaypubliclibrary.org.

March 20, Mountain Meisters Race Series, 9 a.m. – 5:30 p.m., Cranmore Mountain Resort, 239 Skimobile Rd., N. Conway, 1-800-SUN-N-SKI, www. cranmore.com.

March 20, The 2024 MWV Youth STEM Expo, grades 4-12, held at Living Shores Aquarium, Bartlett, info: www.mwvstemexpo.com.

March 20, Winter Nature Story and Discovery Time, 10 – 11 a.m., Green Mountain Conservation Group, 236 Huntress Bridge Rd., Effingham, register: 603-539-1859, www.gmcg.org.

March 21, Kevin Dolan & Simon Crawford, 6:30 p.m., Majestic Café, 32 Main St., Conway, 603-447-4737, www.mountaintopmusic.org.

March 21, Maple: New Hampshire’s Medicine of Connection, 6:30 p.m., free, public welcome, NH Humanities presentation by Damian Costello, explore how maple sugaring connects us to the land and ancestors, Remick Country Doctor Museum & Farm, 58 Cleveland Hill Rd., Tamworth, 603-323-7591, www.remickmuseum.org.

March 22, Annual Polar Plunge, 9 a.m. – 1 p.m., meet at 236 Huntress Bridge Rd., Effingham, take the plunge for healthy water, Green Mt. Conservation Group, info: 603-539-1859, www.gmcg.org.

March 22, Dave, Luke & Will Mallett, 8 p.m., Stone Mountain Arts Center, 695 Dugway Rd., Brownfield, ME, 207-935-7292, www.stonemountainartscenter.com.

March 22, The Fryeburg Academy Jazz Ensemble, 7 p.m., Majestic Café, 32 Main St., Conway, 603-447-4737, www.mountaintopmusic.org.

March 22-31, Godspell, Rochester Opera House, 31 Wakefield St., Rochester, tickets: 603-335-1992, www.rochesteroperahouse.com

March 23, Altan, 8 p.m., Stone Mountain Arts Center, 695 Dugway Rd., Brownfield, ME, 207-935-7292, www.stonemountainartscenter.com.

March 23, Andrew Favreau, Live Music in Trails End Tavern, 3 p.m., King Pine Ski Area, 1251 Eaton Rd., Rt. 153, Madison, 603-367-8896, www.kingpine.com

March 23, Easter on the Green, 10 a.m., Easter Treasure Trail, Store-to-

Store Treasures, meet the Easter Bunny, Tanger Outlets, 2 Common Court, 1699 White Mt. Highway, N. Conway, 888-667-9636, www.settlersgreen.com.

March 23, Maple Fun, young farmers learn steps of maple sugaring in NH, Remick Country Doctor Museum & Farm, 58 Cleveland Hill Rd., Tamworth, 603-323-7591, www.remickmuseum.org.

March 23, Spring Splash, 10 a.m. - 1 p.m., Cranmore Mountain Resort, N. Conway, 1-800-SUN-N-SKI, www.cranmore.com.

March 23, Women In the Woods: Winter Tree ID Walk, 9 a.m. – noon, held at Widowmaker Farm property, New Durham, program by Moose Mountain Regional Greenways, register: www.mmrgnh.org, 603-473-2020.

March 24, King Pine Cardboard Box Derby, 11 a.m., King Pine Ski Area, 1251 Eaton Rd., Rt. 153, Madison, 603-367-8896, www.kingpine.com

March 27, Winter Nature Story and Discovery Time, 10 – 11 a.m., Green Mountain Conservation Group, 236 Huntress Bridge Rd., Effingham, register: 603-539-1859, www.gmcg.org.

March 28, Kevin Dolan & Simon Crawford, 6:30 p.m., Majestic Café, 32 Main St., Conway, 603-447-4737, www.mountaintopmusic.org.

March 29, Friday Night Jazz: Dave Trooper, Fabio Gutierrez & Chris Dzengelewski, 7 p.m., Majestic Café, 32 Main St., Conway, 603-447-4737, www. mountaintopmusic.org.

March 30, Deviant Music, Live Music in Trails End Tavern, 3 p.m., King Pine Ski Area, 1251 Eaton Rd., Rt. 153, Madison, 603-367-8896, www.kingpine.com

March 30, Easter Egg Hunt, 10:30 a.m., in the field behind Ossipee Central School, (visit with Easter bunny from 10 – 11 a.m.), 68 Main St., Center Ossipee, 603-539-1307.

March 30, Friends Book Sale, 10 a.m. – 1 p.m., Cook Memorial Library, 93 Main St., Tamworth, 603-323-8510, www.tamworthlibrary.org

March 30-31, Godspell, Rochester Opera House, 31 Wakefield St., Rochester, tickets: 603-335-1992, www.rochesteroperahouse.com

March 31, Jackson’s Easter Spring Eggstravaganza, 11 a.m. – 1 p.m., Jackson, www.jacksonnh.com, 603-383-9356.

March 16, King Pine Pond Skim, 11 a.m., King Pine Ski Area, 1251 Eaton Rd., Rt. 153, Madison, 603-367-8896, www.kingpine.com

April 2, Spring Psychic Gallery Reading, 6 – 7 p.m., medium Sara Moore psychic reading, Conway Public Library, 15 Greenwood Ave., Conway, 603447-5552, www.conwaypubliclibrary.org.

April 3, BANFF Centre Mountain Film Festival World Tour, Rochester Opera House, 31 Wakefield St., Rochester, tickets: 603-335-1992, www.rochesteroperahouse.com

April 5, Boyz Gone Wild: The Ultimate 80s Rock Tribute with Matty and the Penders, 5 p.m., Rochester Opera House, 31 Wakefield St., Rochester, tickets: 603-335-1992, www.rochesteroperahouse.com

April 5, Friday Night Jazz: The Heather Pierson Duo, 7 p.m., Majestic Café, 32 Main St., Conway, 603-447-4737, www.mountaintopmusic.org.

April 5-7, Wild Corn Shindig, Granite Back Country Alliance event, King Pine, Madison, www.granitebackcountryalliance.org.

April 6, Apple Grafting Workshop with Branch Hill Farm, 10 a.m. – noon, held at 307 Applebee Rd., Milton Mills, program by Moose Mountain Regional Greenways, register: www.mmrgnh.org, 603-473-2020.

April 8, Eclipse Watch Party, 2 - 4:30 p.m., free, Castle in the Clouds, Rt. 171, 455 Old Mountain Rd., Moultonboro, 603-476-5900, www.castleintheclouds. org.

April 8, Solar Eclipse Party, 2 – 4:30 p.m., Base Lodge, King Pine Ski Area, 1251 Eaton Rd., Rt. 153, Madison, 603-367-8896, www.kingpine.com

April 8, Solar Eclipse Viewing Party, noon - 4 p.m., Cranmore Mountain Resort, 239 Skimobile Rd., N. Conway, 1-800-SUN-N-SKI, www.cranmore.com.

ONGOING

ArtWorks Gallery & Fine Crafts/CCAC, art, shows, workshops and events, open year-round with seasonal hours, 603-323-8041, 132 Rte. 16, Chocorua, www.chocoruaartworks.com

Believe in Books Literacy Foundation/Theatre in the Wood, Intervale, pro-

grams for children, 603-356-9980, www.believeinbooks.org.

Castle in the Clouds, Rte. 171, Moultonborough, 603-476-5900, www.castleintheclouds.org.

Chapman Sanctuary and Visny Woods, nature trails open for hiking, 740 Mt. Israel Rd., Center Sandwich, 603-284-6428, www.chapmansanctuaryvisnywoods.com.

Cog Railway, 3168 Base Station Rd., Mount Washington, 800-922-8825, www. thecog.com

Conway Historical Society, historical info., 603-447-5551, www.conwayhistoricalsociety.org.

Conway Public Library, 15 Greenwood Avenue, Conway, many learning experiences, 603-447-5552, www.conwaypubliclibrary.org.

Conway Scenic Railroad, train rides to White Mt. areas, reservations: 603356-5251, station located at 38 Norcross Circle, N. Conway, www.conwayscenic.com.

Cookbook Club, meets on 3rd Wed. every other month, 12:30 p.m., Pope Memorial Library, 2719 Main St., North Conway, 603-356-2961, www.popelibrarynh.org.

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

Friday Painters, 12:30 - 3 p.m., meet weekly, Mt. Washington Valley Arts Assoc., Gibson Center, 14 Grove St., N. Conway, ken@gibsoncenter.org

Great Glen Trails, outdoor center/activities, Mt. Washington Auto Rd., Gorham, 603-466-3988, www.greatglentrails.com.

Making Strides, 8 – 9 a.m., indoor walking for exercise at Ossipee Town Hall, Mon.-Fri., 55 Main St., Ossipee, info: 603-539-1307, www.ossipee.org.

Mount Washington Valley Square Dancers, meets on Wednesdays through May at N. Conway Community Center, 78 Norcross Circle, N. Conway, 508269-8963.

Naturalist Led Hikes, Tin Mountain Conservation Center, 1245 Bald Hill Rd., Albany, space limited, registration/info.: 603-447-6991, www.tinmountain.org

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

Outdoor Nature Based Storytime for Young Children, Tuesdays, 10:30 a.m. - 1:30 p.m., Cook Memorial Library, 93 Main St., Tamworth, 603-323-8510, www.tamworthlibrary.org.

Quilting Group, 1 - 4 p.m., meets every 2 weeks, Ossipee Public Library, 74 Main St., Ossipee, schedule/info: 603-539-6390.

Remick Country Doctor Museum & Farm, events, tours, 58 Cleveland Hill Rd., Tamworth, 603-323-7591, www.remickmuseum.org.

Tamworth Farmer’s Market, Saturdays, 9 a.m. - noon, 30 Tamworth Road, Tamworth, info: www.tamworthfarmersmarket.org

Tamworth History Center, 25 Great Hill Rd., Tamworth, info: www.tamworthhistorycenter.org

Thursday Night Book Club, meets fourth Thursday of every month for discussion of books; Mystery Book Club meets second Thursday of the month, White Birch Books, 2568 White Mt. Highway, N. Conway, 603-356-3200, www. whitebirchbooks.com.

Tin Mountain Conservation Center, 1245 Bald Hill Rd., Albany, programs, hikes, nature learning center, 603-447-6991, www.tinmountain.org

Ukulele Club, second & fourth Tuesday of each month, 6 p.m., 2718 Wakefield Rd., Wakefield Corner, 603-522-3189.

Through month of March, Art Exhibit by Robert Shaffer, on display at Ossipee Public Library, 74 Main St., Center Ossipee, 603-539-6390.

Through March 27, Winter Yoga, 5:30 – 6:30 p.m., Wednesdays, Castle in the Clouds, Rt. 171, 455 Old Mountain Rd., Moultonborough, pre-registration required: 603-476-5900, www.castleintheclouds.org

Through April 27, Art Exhibit by Fabiana Walsh, with public reception March 26 at 6 p.m., Pope Memorial Library, 2719 Main St., North Conway, 603-356-2961, www.popelibrarynh.org.

Yesteryear Intrepid NH Women

By Kathi Caldwell-Hopper

History tells us New Hampshire is full of brave, learned, and artistic men. But what about the women, who worked quietly alongside their fathers, brothers, and husbands as artists and businesspeople at a time when females had few rights or were allowed to work in “manly” fields?

It is a given that rural life in the 1700s and 1800s was challenging for families. Women were not spared when it came to hardships; indeed, the added risk of childbirth put them in an even more precarious position. It is lucky that Lucy Crawford had courage and vision because she would need it when she traveled to the White Mountains to care for her grandfather. The year was 1817, and it was a time when many young ladies did not venture down the street unaccompanied, let alone to distant northern New Hampshire, as Lucy did. She also lived in a period when marrying a cousin was acceptable. After her grandfather passed away, Lucy married her cousin, Ethan Allen Crawford.

According to Taking the Lead: Women and the White Mountains by Marcia Schmidt Blaine, newlywed Crawfords took over the running of the inn Lucy’s grandparents had owned and expanded as more travelers made their way to the mountains.

Tourists were arriving to explore the beautiful mountains, and they needed lodgings. The Crawfords must have seen the opportunity and not only expanded the inn but also acted as guides for those who wanted to hike the mountains.

With 10 children, life was busy for Lucy, but she did it all: home chores, preparing food, running the inn, and providing bed and board for tourists in the summer and business travelers and woodsmen in the winter.

Life, indeed, was sometimes unfair and always full of work for Lucy. Her firstborn child died, and a short time later, the Crawford’s house was destroyed by fire. Amazingly, she continued, although the family faced straightened financial circumstances.

Not many women were writing books in Lucy’s time, but she was also a trailblazer in this arena. Her book, History of the White Mountains, written around 1845, accounts for life in the mountains and the relatives and travelers in the area. According to Taking the Lead: Women and the White Mountains by Marcia Schmidt Blaine, Lucy’s book is also a record of early female hikers, women writers, and mountain legends. Lucy wrote of a “female first,” recounting the first women to climb Mount Washington.

The story of that climb is fascinating. Three sisters, originally from the seacoast area of NH, moved with their family to Jefferson. These young women were also trailblazers; they wanted to be the first females to climb the big mountain and went to the Crawfords with their plan.

Abigail, Eliza, and Harriet Austin asked for the help of Lucy and her husband, Ethan, in 1821. Ethan knew the trails and pathways all over the area and could give them directions up

Mount Washington; although it took a few days to accomplish their task, the trek was a success.

Lucy saw it all and wrote about it, but she also wanted to hike up Mount Washington. She did so eventually with visitors from Boston in 1825, it is written, against the wishes of her husband, who thought it was too strenuous a hike for his wife.

Ethan underestimated Lucy, who made it to the mountaintop and later wrote, “We could look in every direction and view the works of nature as they lay spread before us…”

Many women quietly went about their lives and changed the world in their own way. One such woman, Marjory Gane Harkness, authored a popular book titled The Tamworth Narrative in the 1950s. It is an exhaustive look at the people and happenings in Tamworth, Marjory’s adopted home.

Marjory came from a wealthy family, married, and moved eventually to Tamworth. According to the article Coming to Terms With Marjory Gane Harkness by Doug McVicar (in The Tamworth Civic News, July 2015), Marjory married Frank Harkness, a Chicago lawyer. Most likely, Marjory was a typical wife of her time, creating a comfortable home, social-

izing, and traveling with her husband. The couple had visited the Wonalancet area, which became a refuge for Marjory when her husband died suddenly in the 1930s.

The widow could have done what countless women before her had done: mourn and remarry. But Marjory, chose a more independent path. She wrote Notes of Being a Widow, published in the Atlantic Monthly. It was quite an accomplishment for a recently widowed person, but it showed Marjory’s talent.

She also had courage, as seen by her move from bustling Chicago to tranquil Wonalancet. McVicar wrote in Coming to Terms With Marjory Gane Harkness that she eventually moved to Tamworth Center, sold real estate, and continued writing. Some of her works were amusing sketches of daily life, and she sold them to the New Yorker, among other well-known magazines. Life in the country was quite different from Chicago, without city conveniences. A woman living alone in an isolated area such as Tamworth might have been lonely but it seemed Marjory settled into Tamworth quite • Yesteryear continued on page 13

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tract, whisk to combine, and then add the cream cheese, whisking until smooth. If you have some very teeny-tiny lumps, even after whisking in the cream cheese, don’t worry, these won’t be apparent once the filling is baked. Set it aside.

Gently unfold and roll out your sheet of puff pastry just to flatten and smooth it. Cut it into two rectangles, about 10 inches by 5 inches. Gently score around the edge of each rectangle with a fork, about ¾ of an inch from the edges. This will create a frame of pastry that will rise around the filling as it bakes. Very lightly brush the edges of the pastry with milk and bake for 15 minutes. The whole thing should get very puffy.

Remove from the oven, and gently press down the center portion of the rectangles to form an indentation for the filling to go. You don’t need to press down very hard, and no need to press it all the way to the bottom, because the filling will weigh it down during baking. Divide the cream cheese mixture evenly between the two pastry rectangles and use the back of a spoon to gently spread it evenly. Using about 4-5 spoonfuls on each pastry, dollop the raspberry jam across the top of the cream cheese filling. Use the back of a spoon to spread it out very gently. Bake the pastries for about 15 minutes, until the pastry is a deep golden brown and the cheese mixture is set in the middle. (I tented mine with foil after the first 5 minutes to prevent excess browning.) Remove from the oven and allow the pastries to cool before glazing.

To make the glaze, whisk together the confectioner’s sugar, water, almond extract, and salt until smooth. Drizzle over the cooled pastries, and immediately top with the sliced almonds. Wait until the glaze has set to slice and serve.

This next one is right from my Gram’s recipe book and it’s a classic. She was Norwegian and many of her best recipes had that mentality and influence, and this one is a great example. Although this is one of my favorites to use in late May into June and sometimes July during rhubarb season, this one also works incredibly well with blueberries and raspberries, so I use this recipe year-round, although I strongly recommend busting this out when the rhubarb is growing. My Gram would serve this at times as a break-

fast cake as well as dessert after lunch or dinner. The combo of the tartness of the rhubarb combined with the amazing almond flavor makes this a keeper. Prep time is 15 minutes, cooking time is a little over a half-hour, and it yields 10 servings.

Norwegian Rhubarb

Almond Cake

10 tbsp unsalted butter at room temp

¾ cup granulated sugar

2 large eggs at room temp

1 ½ cups all-purpose flour

1 ½ tsp baking powder

½ cup whole milk, buttermilk, or half and half

1 ½ tsp almond extract

1 ½ cups chopped rhubarb or about 3-5 stalks, depending on size

3 tbsp raw sugar

3 tbsp sliced almonds

Preheat your oven to 350 degrees. Lightly grease a 9-inch springform pan and place a round of parchment paper at the bottom. Cream the butter and sugar in the bowl of a stand mixer or with electric mixers until light and fluffy. This will take a couple of minutes. Like the last one, don’t skip this step, as the creaming incorporates air into the batter that helps the cake bake up light and fluffy. Add in the eggs, one at a time, beating the mixture between each addition until they are fully incorporated. Add the flour, baking powder, and then the milk, along with the almond extract. Mix until combined. Spread the batter into your prepared pan, making sure it is relatively even. Scatter the chopped rhubarb over the top of the cake, pressing it in just a little bit. Scatter the raw sugar and sliced almonds over the cake. Bake for about 30-40 minutes, until set in the middle, and golden brown on top. Let the cake cool for about 10 minutes before carefully unlatching the pan. This is so good; think of my dear gram when you dig in.

I mentioned my love affair with blondies earlier, so I would be remiss not to share one of my favorite versions. Like most of these today, this is quick to throw together and is a onebowl skillet dish.

One of the key ingredients to any good blondie is the addition of almond butter as well as the almond extract. This also gets chocolate chips tossed into the equation, making an amazing skillet of blondies. Even if you are ¼

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the fan of blondies that I am, you will be a fan. Prep time is 10 minutes; cooking time is usually just short of a halfhour, and this will get you 8 portions.

Almond Butter Skillet Blondies

6 tbsp unsalted butter, melted

¾ cup packed brown sugar

¼ cup granulated sugar

2/3 cup almond butter

2 large eggs, at room temp

1 tsp almond extract

1 tsp vanilla extract

1 cup all-purpose flour

¼ tsp salt

1 ½ cups dark chocolate chips

Preheat your oven to 350 degrees. Butter a 9 or 10-inch cast iron skillet. In a large bowl, whisk together the melted butter, sugars, and almond butter until smooth and creamy. Whisk in the eggs and vanilla and almond extracts. Stir in the flour and salt, and then fold in the chocolate chips. I like to reserve a few to poke into the top of the batter before it bakes. Spread the batter evenly into the skillet, and bake for about 2528 minutes, just until it’s starting to set around the edges, and has a slight hint of golden around the edges, too. Don’t over-bake; better to take it out too early than too late. Enjoy while still warm with ice cream or let it cool and slice. Warm or cold, this is the bomb.

Before I end the day with an upscale three-level cake that will have you drooling, I want to share a great dessert bar recipe. Like the opening recipe, this one combines the flavor of almond with raspberries. These are crazy good and have a very vibrant raspberry filling which is simple and homemade. These have a great combo of crunchy and soft and so chock full of almond flavor. Prep and cooking time is a halfhour each, and I usually get 18 bars, but you can cut them bigger or smaller.

Raspberry Almond Bars

2 cups all-purpose flour

½ cup almond flour

1 cup granulated sugar, plus 1 tsp for

sprinkling on top

¾ tsp baking powder

¼ tsp salt

2 sticks cold unsalted butter, cut in small pieces

1 large egg

1 ½ tsp almond extract

½ cup sliced almonds

For The Raspberry Filling

1 lb fresh raspberries

1/3 cup sugar

2 tbsp cornstarch

To make the filling, put rinsed berries and sugar into a saucepan and stir to combine. Heat on medium- to medium-high heat, stirring almost constantly, until the berries start to break down and release their juice. If necessary, add a small splash of water to get the process going. When the mixture comes to a boil, lower the heat and simmer until the berries have broken down almost completely into a saucy consistency. You can help them along by smashing them with the back of your spoon. You can strain your sauce to remove seeds at this point if you prefer, but I don’t bother. Make a slurry of cornstarch and a little water, mixing until smooth, and stir it into the sauce. Bring it back to the boil and cook gently for a minute or two more, until the sauce has thickened. Keep in mind it will continue to thicken as it cools. Let cool and then chill completely in the refrigerator before using. You can do this a day or two ahead of time if you prefer.

Once ready to make, preheat oven to 350 degrees. Lightly spray a 9×13 baking pan. Put the flours, sugar, baking powder, and salt in a food processor and pulse to combine. Add the cold butter pieces, egg, and almond extract to the bowl. Pulse until the mixture becomes crumbly, then pulse/process until the dough just starts coming together, but it will still be crumbly. Put 2/3 of the dough in the bottom of the prepared pan. I like to scatter it all over the surface and then gently pat it down with the back of a measuring cup, finishing with an offset spatula to smooth. Get it even, but don’t com-

pact it down super-hard. Spread a thick layer of the filling over the top of the crust. You may not need all of the jam, but it’s awesome on toast if you don’t use it all. Sprinkle the rest of the dough over the jam. Follow with the sliced almonds. Sprinkle the remaining 1 tsp of sugar evenly over the top. Bake for 30 minutes, or until just starting to turn golden around the edges.

I saved the crème de la creme of today’s recipes for last. I am a ginormous fan of the previous four, but this is a perfect one to bust out for any special occasion or celebratory get-together. As elegant and decadent as this cake is, it’s quite easy to make. This is a triple-level almond layer cake with a blackberry buttercream frosting. It’s as beautiful as it is scrumptious. This

is a huge favorite for just about any birthday, anniversary, or after an upscale dinner. This can get you 16 slices of goodness. The prep is about a halfhour, as well as the cooking time. It does take a bit to let the cakes cool to decorate, but it’s all pretty simple.

Almond Layer Cake with Blackberry Buttercream Frosting For The Cake

3 cups all-purpose flour

1 tbsp baking powder

½ tsp kosher salt

1 ¾ cup granulated sugar

2 sticks unsalted butter, room temp

4 large eggs

2 tsp almond extract

1 ¼ cup half-and-half or whole milk,

• Stay In continued on page 12

• Stay In continued from page 11

or buttermilk

For The Blackberry Buttercream

3 sticks unsalted butter, room temp

5 cups powdered sugar, sifted

4-6 tbsp blackberry puree. (You can use blackberry jam if you want, but a recipe is included and suggested)

½ tsp vanilla extract

2 tbsp half-and-half or milk

For The Garnish

½ cup sliced almonds ¼ cup granulated sugar

½ cup fresh blackberries

For The Blackberry Puree

2 cups fresh blackberries

To make blackberry puree, cook about 2 cups of blackberries in a small saucepan until they release their juices and thicken slightly. This should take just a few minutes. Strain through a fine mesh strainer, pushing the berries down to extract as much juice/puree as possible. For me, this resulted in about 1/3 cup puree, which I used just about all in the frosting. Your mileage may vary, depending on the size and juiciness of your blackberries. Set it aside.

Copy Editor/Proofreader

Smiley Publishing is seeking a year-round Copy Editor/ Proofreader. The position is part time, 15+/- hours per week. The hours will vary depending on the time of year, with more hours in our busy summer season.

Qualifications; must be detail oriented, able to work with and meet tight deadlines, have a working knowledge of the print industry, and be proficient using Microsoft Word; knowledge of InDesign and Photoshop are a plus. Duties include: copy editing stories and press releases, and proofreading publications on a tight deadline schedule. Knowledge of proofreader’s marks, style guide, and ability to edit copy and rewrite articles are a must.

Please email resume to dan@thelaker.com or mail to The Laker, PO Box 119, Wolfeboro Falls, NH 03896.

For the cake, start by preheating your oven to 350 degrees. Butter three 8-inch round cake pans and line the bottoms with a circle of parchment paper. If you don’t have three pans, bake two layers first, and the third later. Whisk together the flour, baking powder, and salt, and set aside. In an electric stand mixer with a paddle attachment, cream the butter and the sugar until very pale and fluffy, about 5 minutes. Don’t skip this step; it’s important for the cake’s texture. Add the eggs, one at a time, letting each one get fully incorporated before adding the next. Blend in the extract. Turn the speed to low and blend in the flour mixture. While the mixer is running, slowly add the half-and-half, or milk, and stop when everything is fully incorporated. I like to mix my batter a little bit by hand at the end, to make sure everything from the sides and the bottom of the bowl is fully incorporated. Divide the batter between the three cake pans, and bake for 20-25 minutes until puffed, golden, and a toothpick inserted into the center comes out without wet batter on it. Allow the cakes to cool for a few minutes in the pan, then remove and cool fully on a baking rack.

For the frosting, in an electric mixer with a paddle attachment, beat the butter until very smooth. Add the powdered sugar, a couple of cups at a time, and mix until smooth. Add the blackberry puree, almond extract, and milk, and blend until smooth. You can adjust the amounts of these liquid ingredients to get the color, flavor, and texture you want in your frosting. More blackberry puree will produce a darker color and a more tart frosting. If your blackberries

are very sweet, you can also add a little lemon juice in place of some of the milk to make the frosting a bit tarter.

For the garnish, to make the candied almonds, add the sliced almonds and sugar to a saucepan and heat until the sugar melts and starts to caramelize. Stir a few times to coat the almonds in the sugar. Be careful, as the almonds can burn quickly if you don’t pay close attention. Transfer the candied almonds onto a sheet of parchment paper and allow to cool. Coarsely chop or break up the candied almonds into smaller pieces and set aside.

To assemble your creation, on a cake plate, lay the first cake round down and spread a layer of frosting over the top, add another cake, do the same, and then add the third cake. Frost the top and sides of the cake generously, being as creative as possible and making sure it is smooth all over. Once completely frosted, garnish with the blackberries along the outer top of the cake and in the middle, depending on how many berries you have or are using. Arrange the candied almonds. If you care to add extra candied almonds and blackberries around the sides of the cake, I say go for it. Slice it when ready to serve and watch your crowd get wowed.

Until next time, North Conway and beyond, keep your taste buds happy and smiling, and if you celebrate St. Paddy’s Day, enjoy it and be responsible. If anyone cares to reach out with questions or feedback, please touch base at fenwaysox10@gmail.com.

• Yesteryear continued from page 9

well.

Perhaps she found new friends in the village; in 1945, her book A Brook of Our Own: A few notes from the files of a mountain real estate office was published. It was an unusual title but full of Marjory’s humor, told in a non-fiction manner.

Marjory must have enjoyed the

outdoor life, and according to Sandwich, New Hampshire 1763-1990 by The Sandwich Historical Society, she joined Katherine Sleeper Walden, a local conservation activist, in campaigning to have the Sandwich Range included in the White Mountain National Forest.

Marjory wrote a 300-plus-page book, The Tamworth Narrative, which was a history of the area. Full of stories and historical photos, it traces the ar-

Local Writer To Speak At Effingham Library

Beth Fox, a local writer and published author who is a finalist in four New England contests, will be the featured speaker at the Effingham Public Library’s weekly coffee hour on Wednesday, April 17, at 10 a.m. She will be celebrating the publication of her chapbook, “Reaching for the Nightingale”, with insights into her writing process. She also will share her views on why the Effingham Public Library is so beloved and the ways it has contributed to New Hampshire’s writing scene.

The library will be providing cake and coffee.

Beth’s provocative poems cover an impressive range of topics and styles, from gun control to family history, learning race at school, and being at home in Tennessee to meditations on language and the time of self-reflection

during the isolation of Covid.

A resident of Wolfeboro, Beth is happiest when near the water and she loves exploring, cherishing the memories of the 35 miles she kayaked on Thoreau’s wilderness route down the West Branch of the Penobscot River in Maine. Her work has appeared in The Poet’s Touchstone, The Seacoast Anthology, Covid Springs II, and the 2010 Poets Guide to NH, as well as on her publisher’s website, www.finishinglinepress.com/product/reaching-forthe-nightingale-by-beth-fox/

The Effingham Public Library is a community center with books, offering free library cards, programming, and social activities for all. To view its calendar of events and get more information, call 603-539-1537 or visit effingham.lib.nh.us/

ea’s history with such chapters as The Pink Granite Cone in the Lake. Her writings are a look at life as she lived it in a small town; she passed away in the 1970s.

Marjory wrote about many things, including an account of the popular New Hampshire Music Festival and its beginnings titled New Hampshire Music Festival: First Twelve Years No matter the period intrepid women were born into, they called New

Hampshire home, leaving a lasting mark and many contributions along the way. The tales of Lucy Crawford’s bravery and ability to face hardships and the strength and independence of Marjory Gane Harkness to leave the city and live and work in quiet, rural NH are the stories of just two such brave women.

Wildlife Expert Ben Kilham Talks About Black Bears

Wildlife biologist Ben Kilham will present a program on the social habits and behavior of black bears at the Great Hall in Wolfeboro on Tuesday, April 9.

Black bears typically are solitary in nature, but they have complex behavior that potentially parallels early human behavior. They have shown evidence of reciprocal altruism, matrilineal hierarchy, and a mix of intentional and emotional communication.

During his presentation, Ben will share his expertise and findings from more than two decades of interaction with black bears. Attendees will learn about the importance of bear conservation, and will have ample time to ask questions.

Ben founded the Kilham Bear Center in 1993, rehabilitating and releasing injured, orphaned, and abandoned black bear cubs in New Hampshire,

Vermont, and Massachusetts. In 2023, the Center released 137 bears back into the wild, their highest numbers yet. His work has been featured in several national news articles and documentaries, including National Geographic, Animal Planet, and Good Morning America.

He is the author of two books, Among the Bears: Raising Orphaned Cubs in the Wild and Out on a Limb: Origins of Intuition and Intelligence.

His appearance is arranged by Moose Mountains Regional Greenways and is sponsored by the Carl Siemon Family Charitable Trust and Branch Hill Farm. Tickets are $15 per adult, and $10 for youths 12 and under. All proceeds from the event support MMRG’s mission to conserve land and wildlife resources in the Moose Mountains region. Register online at www. rebrand.ly/MMRG_Bears