DREAM VACATION IN MASSACHUSETTS, DAY 1

One vacation my husband and I have always wanted to do is tour America's northeast, especially in the fall. The pictures are so beautiful with all the fall colors. Since we have retired, we haven't been able to get that trip scheduled though. 

Last year when we were making vacation plans for this year, one vacation we thought about taking was that trip to the northeast in the fall. The first trip we planned was to AZ in early April for Spring Training (one of my husband's dream vacations). Not able to find another place to go, we then just decided to go to the Boston area in May before school was out and the summer crowds settled in.

Well, we went last week. I have to say we weren't disappointed at all because we went in the spring instead of the fall. BUT we learned that one week is NOT long enough to see and do everything we wanted to do so we still might make it back in the fall sometime. But I have to say, we could not have picked a better time to go. Everyone we met agreed with us. We could even notice that the traffic was getting a little heavier by the end of the week.

You see plenty of pictures of the fall, but I don't think I have seen any of the spring. I guess I should start by saying we stayed on Cape Cod for the week which is really different from Boston. We had experienced spring in Kansas City before we left, but arrived on Cape Cod just as spring was arriving there. Tulips and daffodils were everywhere. Forsythia was abundant and so were the azaleas. Everywhere we turned, we were just overwhelmed with the beauty.

We (our traveling buddies, Janice and Leon, accompanied my husband and me again) arrived in Boston at Logan International Airport at 3:00 pm, picked up the rental car (a Ford Expedition), and drove to our "home" for the week, Cape Cod Holiday Estates in Mashpee, MA. Quickly unpacking the car and getting directions to restaurants (we were starving) and grocery stores, we were off. For dinner we chose a local restaurant called Wicked Restaurant. We like to eat at "local" places when we travel. The restaurant advertised their organic pizzas, but we chose other items on the menu. I would highly recommend it if you are in Mashpee or Dedham. 

Nearby was Roche Bros. (supermarket). After purchasing a few groceries, we were back at our cottage making definite plans for the next day. I had made tentative plans before we left KC, but I always like to include everyone when final decisions are made. (Leon always says, "whatever you (my husband and me) want to do is okay with me", but I like to include Janice in the decisions.) Decision made to go to Plymouth the next day, we finally "turned in" around 11 EDST.

Day 1 - Plimoth Plantation and Plymouth, MA

Plymouth is about 30 miles northwest from Mashpee where we were staying. Since Plimoth Plantation, a living re-creation of the 1600s , is south of Plymouth, the town, that was our first stop. The museum offers  a Wampanoag Homesite, a Craft Center, and a reproduction of the English village. Each year the actors recreate a certain year. This year it was 1624. Everyone you meet talks to you in that year. They do a fantastic job staying in character (even when someone asks a question from 2015). They are quite knowledgeable also since they never know what questions are going to be asked. BTW, if you were wondering why they spell it Plimoth....back then there were no rules for spelling. People generally spelled words the way they sounded (phonetically). Back in the 1950s when Plimoth Plantation was developed, they decided to spell it Plimoth like the Pilgrims did. It also wouldn't be confusing with the town of Plymouth (the way it is spelled now). Plymouth, the town, is the actual location where they settled though.

We first visited the Wampanoag Homesite. Here are my pictures of it. Enjoy.... (all of the actors here were Wampanoag descendants) 

Digging out a boat from a log

Women at work

Inside a winter home (outer covering - tree bark)

This will be a summer home covered with reeds

In these mounds are 3 herrings decomposing. Eventually corn, beans, and squash will be planted in the mounds.

This was an interesting story. After the herring decomposes, they first will plant corn. When it gets "hand tall", they will plant the beans. (That way the beans can grow up the corn stalks.) Later they will plant the squash.

In the village...

The oldest of the houses in the village

Outdoor oven

They burn a lot of firewood in the village

Governor William Bradford was really interesting to talk with. Very knowledgeable and I loved his dialect. You really felt like you were talking to Gov. Bradford.

We missed his sermon, but this was the elder of the congregation. He was also exceptional.








It was disappointing that we didn't get to see the Mayflower II, the full-scale reproduction of the Mayflower that the pilgrims came over on in 1620. (I knew before we left home that it wouldn't be there. It needed restoration - the first since it was built in England and sailed to Plymouth in 1957.) It will be back in Plymouth the end of the month. It is normally docked in the town of Plymouth here...

Also in Plymouth is Plymouth Rock...

Plymouth Rock is behind us  

Plymouth is a beautiful town on the bay and a must see if you are nearby. One of the streets we walked down was Leyden St. which is where the first houses built by the Pilgrims were located.

This sign was on one of the current houses on the street.
There were a couple of houses I planned to take pictures of when we walked back by. Unfortunately, we returned on a different street. I will know next time.




















The oldest continually active congregation in the country....this is the church's sixth meetinghouse.

First Parrish Church (1899)

The Richard Sparrow House (1640) Plymouth's oldest restored house.

1749 Court House & Museum. 

This is the oldest wooden court house in America. It is built on the site of the earlier Country House from which the affairs of Plymouth Colony were managed before it became part of Massachusetts Bay Colony in 1692.

We enjoyed a delicious lunch at Carmen's Cafe Nicole, the cafe on the bay. Would highly recommend it (and did to a couple we met on Tuesday from Utah).

Back in Mashpee, we bought clam chowder and submarine sandwiches at Stop & Shop (supermarket) to take back to our cottage for a light dinner (lunch was so filling). We also bought an apple crumb pie and ice cream. We were going to buy some Friendly's brand ice cream, but instead got Hood's Fried Ice cream. Hood's ice cream is a New England ice cream that is very good, too.

We really enjoyed the apple pie and Fried Ice Cream after dinner while Janice and I beat the guys in our first night of canasta.

After a full, busy day on Sunday, we thought we would explore Cape Cod, but I will share my pictures and tell you about Day 2 tomorrow. 


GO TO DAY 2

QUICK LEMONADE CAKE

Very refreshing tasting, friend Marilyn baked and served this Quick Lemonade Cake to the Northland New Neighbors' Farkle group last month. As you know I love quick and easy recipes and this one fits the bill perfectly.

QUICK LEMONADE CAKE

1        lemon cake mix
1        small box of instant lemon pudding mix
4       eggs
1        cup water
1/4    cup oil
1        can (6 - ounces) frozen lemonade, thawed but not diluted
2       cups sifted powdered sugar

Preheat oven to 350 degrees F. Grease and flour a 9 x 13 - inch pan. (My homemade Pan Grease would work perfectly.)

Combine the cake mix, pudding mix, eggs, water, and oil in a large mixing bowl. Combine on low for about 30 seconds and then increase speed and beat for 4 minutes.

Pour batter into pan and bake for 35 to 45 minutes or until cake is done. (I would recommend testing with a toothpick at 35 minutes.)

While the cake is cooling for 5 minutes, combine the lemonade and powdered sugar til smooth. Prick cake with a fork and spoon glaze over the cake to completely cover it.

Marilyn got the recipe from CDKitchen.

FRESH STRAWBERRY MUFFINS

My friend Sharon posted a picture/recipe on Facebook recently for these Fresh Strawberry Muffins. She thought she would give them a try. I didn't have to look long at the picture and recipe to decide I wanted to give them a try also. It had been originally posted by Home of my Heart.  

I needed something quick to make to take to Hillcrest on Thursday (I don't work on Thursdays but I sorta told them on Tuesday when I did work that if I could work it in, I would bring something down to them at lunch.) The first people I saw was Jerry, Sharon's husband, and Dana. I told Jerry he would have to bring Sharon down at lunch so she could taste them. He immediately went in with me to put two aside for them. Dana yelled at him and told him to save one for her, too. Vali followed us in from a different way to make sure she got one. I couldn't stay but I hope there were a couple left for the other volunteers. 

I really wanted to play around with the recipe, but since my time was limited that morning, I just followed the recipe. When I make them the next time, I will use truvia baking blend and cut the amount of sugar in half. I also want to use 1/2 cup of whole wheat pastry flour for part of the flower. I will let you know how they turn out. The original recipe is definitely a winner.

FRESH STRAWBERRY MUFFINS

1/2        cup butter, softened
3/4       cup sugar
1           large egg
2          cups flour
2          teaspoons baking powder
1/2       teaspoon salt
1/2       cup milk (I did use skim milk)
1/2       teaspoon vanilla
1-1/2    cups chopped strawberries
3          teaspoons sugar
1/2       teaspoon cinnamon

Preheat oven to 400 degrees F. Spray a 12- cup muffin tin.

Cream the butter and sugar til light.

Add the egg and beat well.

Sift the flour, baking powder, and salt.

Add the flour mixture alternately to the creamed mixture with the milk beginning and ending with the flour. (I do this by adding approximately 1/3 of the flour and then half the liquid, 1/3 of flour, rest of liquid, and then the rest of the flour. Measurements aren't precise.) Mix well after each addition.

Add the vanilla and mix well. I did use the electric mixer to mix these I just used the rubber spatula to gather up the batter on the sides of the bowl.

Fold in the strawberries gently 

but make sure they are mixed in completely.

Fill muffin cups full.

Combine the 3 teaspoons of sugar with the cinnamon in a small bowl and sprinkle over the top of each muffin.

Bake for 20 to 25 minutes. (20 minutes was perfect in my oven.)

Remove and cool for 10 minutes on wire rack.

Remove (may need a knife to help loosen the muffins from the edge of the cup) and finish cooling on wire rack.

They tasted just as delicious as they look in the picture.

WHOLE WHEAT APPLESAUCE CAKE

"A very good spice cake that's easy to make and not overly sweet. This cake is lower in fat than most, and the whole wheat adds to the fiber and nutrition." Adapted from a recipe submitted by Gary Martin, North Parish Church of North Andover, Unitarian Universalist North Andover, Massachusetts in Yankee Magazine's Church Suppers & Potluck Dinners Cookbook. I surprised the volunteers at Hillcrest Thrift Shop Saturday with it. They thought it was very good.

WHOLE WHEAT APPLESAUCE CAKE

1/2       cup canola oil
1/2       cup white sugar
1           egg, beaten
1-3/4    cup unsweetened applesauce
2          teaspoon baking soda
1/2       cup boiling water
2-1/2    cups whole wheat flour (I used whole wheat pastry flour)
1           teaspoon ground cinnamon
1           teaspoon ground cloves
1           teaspoon ground allspice
1           cup raisins
1/2       cup pecans, chopped

Preheat oven to 350 degrees F (325 degrees F is using glass). Grease or spray an 8 x 12 - inch baking dish. I used a 2 quart Pyrex baking dish. It measured 8 x 12 - inches.

Cream together the oil and sugar.

Blend in the beaten egg and applesauce.

Dissolve the baking soda in the boiling water.

Sift together the flour and spices.

Alternately add the flour and water mixtures to the applesauce mixture and beat until smooth. (Start and end with flour)

Stir in the raisins and nuts.

Pour the mixture into the pan.

Bake for 35 to 40 minutes or until a tester inserted near the center of the cake comes out clean.

Serve warm or cooled, directly out of the pan.

I was going to sift a little powdered sugar over the cake, but instead I made a butter cream frosting to ice the top of the cake. (1/4 cup margarine, room temperature and about 2 cups of powdered sugar beaten til smooth. Add 1/4 teaspoon vanilla and about 2 tablespoons of milk to make the consistency you want to spread.)

CRUMB-TOPPED APPLE SLAB PIE

Friend Linda baked this Crumb-Topped Apple Slab Pie for our Bridge Couples' gathering. It takes LOTS of apples but it was really, really delicious. She used Red Rome apples in it and served it with a scoop of ice cream. YUM-MY.

CRUMB-TOPPED APPLE SLAB PIE

2-1/4       cups all-purpose flour
3/4          teaspoon salt
2/3          cup butter-flavored shortening
8              tablespoons cold water
2/3          cup sugar
1/3           cup all-purpose flour
1               teaspoon ground cinnamon
3-1/2       lbs tart cooking apples (Linda used Red Rome), peeled, cored, and cut into 1/4 - inch - thick slices (10 cups)

Preheat oven to 375 degrees F.

Line a 10 x 15 x 1 - inch baking pan with foil cut 18 - inches wide, extending the foil up over the edges of the pan. Set aside.

In a large bowl, stir together the 2-1/4 cups flour and salt. 

Cut in shortening until mixture resembles coarse crumbs using a pastry blender.

Sprinkle 1 tablespoon of the cold water over part of the flour mixture and toss gently with a fork. Push moistened dough to the side of the bowl.

Repeat, using 1 tablespoon of cold water at a time, until all of the flour mixture is moistened.

Using your fingers, gently knead the dough just until a ball forms.

On a lightly floured surface, roll dough into a 13 x 19 - inch rectangle. Wrapping it around the rolling pin, unroll the dough into the pan. Ease the dough into the pan and up the sides, being careful not to stretch it. Trim dough to 1/2 - inch beyond the edge and flute as desired. Set aside.

In an extra - large bowl, combine the 2/3 cup of sugar, the 1/3 cup of flour, and the cinnamon. 

Add the apples. Toss lightly until apples are coated. 

Spoon the apple mixture into the dough-lined pan, spreading evenly. Sprinkle with crumb topping. (Pan will be full.)

CRUMB TOPPING

1       cup quick-cooking rolled oats
1       cup packed brown sugar
1/2   cup all - purpose flour
1/2   cup butter (1 stick)
1/2 - 3/4 cup chopped pecans

In a large mixing bowl,m stir together the oats, brown sugar, and flour. Using a pastry blender, cut in the butter until mixture looks like coarse crumbs. Stir in nuts OR sprinkle on top (This is what Linda did.)

Bake for 40 to 45 minutes or until apples are tender.

Cool slightly in pan on wire rack.

Serve warm or completely  cooled. Cut into rectangles. Makes 25 servings.    

Can serve with ice cream...

CHOCOLATE DELIGHT

Friend Carol served this delectable dessert when our monthly Farkle group met at her house. It was just what the afternoon called for. No one asked for half a serving; they knew they wanted to eat the whole serving.

CHOCOLATE DELIGHT

1         cup crushed saltines
1/2     cup graham cracker crumbs
1/3     cup butter, melted
2        cups milk
1         package (4 serving size) instant chocolate pudding mix
1         package (4 serving size) instant vanilla pudding mix
1-1/2  quarts ice cream, softened (Carol used Blue Bunny's Bunny Tracks ice cream)
1         carton (12 - oz) frozen whipped topping, thawed
3        candy bars crushed (Carol used Nestle's Crunch candy bars 1.55 oz)

In a small bowl, combine the saltines and graham cracker crumbs; stir in butter. Press into the bottom of a greased 9 x 13 - inch baking pan. Refrigerate 15 minutes.

Meanwhile, in a large bowl, whisk the milk with the pudding mixes for 2 minutes.

Fold in the ice cream.

Spread over the crust. 

Top with whipped cream:

Sprinkle with crushed candy bars.

Freeze, covered, until firm.

Remove from freezer 30 minutes before serving.

APPLE ORCHARD BARS

From Joanne Fluke's Lake Eden Cookbook, these bar cookies sounded like just what the volunteers at Hillcrest Thrift Shop would enjoy. I had thought about making them for my husband to take to the tax office at Fort Leavenworth, but since Amanda was allergic to coconut, I knew it wouldn't work.

Well, the Hillcrest volunteers did enjoy them. Several gave me a "thumbs up" when they walked by the register after they finished lunch. I also know they liked them because there weren't too many left in the pan when I went in the community room. 

APPLE ORCHARD BARS

1/2       cup butter (1 stick)
1/2       cup white granulated sugar
1           cup brown sugar, packed
1/2       teaspoon baking powder
1/2       teaspoon baking soda
1/2       teaspoon salt
2          teaspoons vanilla extract
1           teaspoon cinnamon
2          beaten eggs
1/2       cup rolled oats (I used quick oats)
1          cup peeled chopped apples (I used a Gala apple)
2          cups flaked coconut
1-3/4 cups + 2 tablespoons flour (I used 3/4 cup whole wheat pastry flour and the rest all - purpose flour. I think you could use more whole wheat pastry flour.)

Preheat oven to 375 degrees F. Grease a 9 x 13 - inch baking pan.

Melt the butter in a microwave safe mixing bowl or in a small saucepan on the stovetop.

Place the sugars in the mixing bowl with the melted butter. Stir until it is smooth.

Add the baking powder, baking soda, salt, vanilla extract, and cinnamon. Mix it in thoroughly.

If the bowl doesn't feel hot, add the eggs and mix well.

Add the oats and chopped apple. Mix thoroughly.






Measure out 1-1/2 cups of the flaked coconut and stir into mixture. Reserve the other 1/2 cup for the topping.

Stir in the flour 1/2 cup at a time with a wooden spoon.

Spoon the dough into the pan and smooth the top with a rubber spatula.

Sprinkle the 1/2 cup coconut reserved evenly on the top.

Bake the bars for 25 to 30 minutes, or until the top is golden brown.

Cool pan on wire rack.

Cut into squares like brownies.