My favorite recipes

Sally Burkhart and John Elwood are keepers of Elberton history.

They have lived in their Elberton home for 25 years and raised two sons there, Robin Elwood and Brendan Burkhart. Both now reside in Bellingham.

Because few people live in Elberton, many houses and other buildings in what was once a bustling community are gone.

Sally and John get many phone calls and visitors who are looking for their ancestors’ homes.

“Oftentimes, I will see a car full of grey heads looking down at a pile of brush discussing whose home used to be standing on that particular spot,” Sally said.

John has lived his entire life on the Palouse. He was born and raised in Albion. Sally moved from Canada to the Palouse in the early 1970s to attend veterinary school at Washington State University.

“There were not many women in the ‘70s in vet school,” Sally said. “It was very difficult. I did not finish. I wish I had.”

Sally worked at WSU in the International Programs Department and is now retired. She keeps herself busy working at Brused Books in Pullman and volunteering at the Whitman County Historical Society.

John tunes pianos and is a luthier, a maker of string instruments. His specialty is the Appalachian dulcimer and a WSU cheese-can banjo he has dubbed a “canjo.”

“Everybody has a brother-in-law that plays the banjo, and went to WSU,” John said. “I have a waiting list for WSU canjos, especially during the holidays.”

John also volunteers with hospice care. He said his focus is to bring music to the patients. He plays the dulcimer and sings to hospice patients.

“My first hospice visit was really funny; the patient was deaf,” John said.

For the past three-plus years, their favorite activity has been to spend time with their grandchildren, Hazel and Hewson.

“My oldest son, Robin, gave us a dream introductory package for grandparents; twins, a boy and a girl,” John said.

Their grandchildren love to visit, and they know where Sally hides her Christmas cookies. They head straight for the cookies as soon as they arrive.

John loves to watch the children grow.

“I was there when Hewson took his first steps,” John said. “Before he walked, he ran.”

When their boys were growing up, Sally and John took them to Priest Lake where the family spent hours sailing and swimming. They also learned how to row.

Another family tradition is sleeping outside. When the weather warms up, their farm house bedrooms became too hot, so they began sleeping outside under the stars. Sally said it also became a great way to keep the deer out of the garden and orchard. When their sons moved out, John and Sally continued the tradition.

“We enjoy the outside,” Sally said. “It’s my favorite place.”

John and Sally continue to live much like they grew up. Their home is heated with a wood stove in the living room, and they cook on another wood stove in the kitchen. Their phone is an old rotary phone. They enjoy watching younger visitors try to figure out how to dial it. They do not own a computer or a television. Their home is very peaceful and free from technology. It’s just the way they like it.

They grow most of their fruits and vegetables and keep chickens for eggs. Sally likes to support her neighbors by purchasing meats and grains locally. They find themselves content and truly enjoy what each day brings.

“I don’t claim we did something right,” John said. “I just dig it.”

John and Sally are also known for the folk singing. They will perform at Whitman County Library today beginning at 3 p.m. as part of the Christmas celebration.

Recipes:

Elberton Prune Tort

3/4 cups sugar

1/2 cup butter

1 cup Barron’s whole-wheat flour

1 teaspoon baking powder

Pinch of salt

2 eggs

24 pitted, fresh Italian prunes, halved

Topping: Sugar, lemon juice, and cinnamon

Cream all ingredients together, except prunes and topping. Pour creamed batter into 8-to 10-inch sized spring form pan. Place halved prunes, skin side up, on top of batter. Sprinkle with topping. Bake in moderate oven for 1 hour. After removing spring form, serve warm with freshly whipped cream.

Mother’s Anise Cookies

6 eggs

1 pound powdered sugar

1/2 to 3/4 teaspoon anise oil

2 to 2 1/2 cups flour

1/2 teaspoon cream of tarter

Beat ingredients together with an electric beater, strong arm or blender for at least 15 minutes. Drop by teaspoonful onto greased and floured cookie sheets. Let stand overnight. Bake at 350 degrees for 10-12 minutes. Remove immediately and store in tightly covered container for up to 2 weeks.

Ria’s Boterkoek

1 egg

1/2 pound butter

1 1/4 cup sugar

Lots of lemon rind

1/2 teaspoon lemon juice

2 1/4 cup whole-wheat flour

Pinch of salt

Beat egg. Add soft butter and sugar. Add lemon rind and juice. Mix well. Add flour and salt. You may need to knead with your hands to mix until it forms a ball. Press into 9-inch round tin or pie pan. Brush top with milk. Bake in moderate oven for 1 hour. Cool 5 minutes, then cut into diamonds. Let cool in pan.

Swedish Gingersnaps

1 cup butter or shortening

1 1/2 cups sugar

1 egg

2 teaspoons molasses mixed with 2 teaspoons soda

1 tablespoon warm water

3 cups whole-wheat flour

2 teaspoons cinnamon

1 teaspoon ginger

1/2 teaspoon cloves

Cloves and allspice to taste

Cream together butter, sugar, and egg. Add liquids and beat well. Add dry ingredients. Chill several hours or overnight. Roll out very thin. Cut with favorite cookie cutters. Bake in moderate oven for 5 to 10 minutes. (These crisp better if baked in wood-burning oven.)

Nana’s Travel Cake (Cardamon Fruit Loaf)

1/2 cup butter

3/4 cup sugar

1 egg

1 1/2 teaspoon vanilla

1/2 teaspoon lemon juice and grated lemon peel

3/4 teaspoon freshly ground cardamom

1/2 teaspoon salt

1 1/4 cup whole-wheat flour

1 1/2 teaspoon baking powder

3/4 cup evaporated milk, cream, or half and half

1 cup sun-dried apricots, cut into small pieces

Cream together butter, sugar, egg vanilla, lemon juice, and peel. Add dry ingredients alternately with milk. Beat well. Add apricots. Pour batter into well-greased loaf pan or 8 1/2 x 11 sized glass dish. Bake in moderate oven for 45 minutes or until done. Cool for 15 minutes before removing from pan.