Welcome to Lake Livonia-- 

A cozy north Iowa community 

filled with friendly people, 

lots of activities, 

a few mysteries,

and good food 

from Susan Stewart's Potluck Paradise Cafe 

Now for the Mysteries

from Susan Stewart's Potluck Paradise Cafe 

with more recipes following

You can catch up with the adventures of Susan, her family, and friends in the first two books of the planned six-book series. Simply click through the title blocks on the right.

Book 1   She Knew What She Wanted

In the middle of summer, following the July Fourth fireworks, long-time restaurant owner Hazel Romer disappeared.  She ran away from her business she'd run for fifty years leaving her diner in the hands of her assistant Susan Stewart. No one knew why she left or where she went. Susan reinvents the eatery. A flood uncovers a satchel buried in the basement. Her teenaged children and a good friend from years ago help discover the hidden meaning. The life of one of the neighboring shop owners is changed forever. 

Start reading all the drama for free by clicking the link at the top of the column and accessing She Knew What She Wanted on the Kindle Vella publishing platform on any device. The first chapters are free. Readers continue purchasing chapters with tokens available as you read.  

OR click through on the larger cover image to purchase the completed E-Book book. 

Book 2   MAGIC --  She Found Her Way

Susan and her family make a success of the newly named Potluck Paradise Cafe. When a magician comes to town strange things begin to happen. The director of the Arts Center is involved as an unexpectedly large amount of money changes hands. It's up to new friends to make things right. 

Click the link in the column on the right to start reading the Magic E-Book. 

Book 3 Bluebird available late November 2024

 The third Potluck Paradise Cafe adventure due out Christmas 2024. In BLUEBIRD-- She Kept Her Word Susan discovers a mystery about her own family that changes her view of Lake Livonia. Three mysterious men come through town--are they wise or a danger? The Cafe family welcomes new members as Lake Livonia celebrates the holiday season and new beginnings. 

 

And now for the Recipes!  

 Susan Stewart's recipe for The Best BBQ Meatballs Ever. 

BBQ Meatballs in Tomato Ginger Sauce served over rice mixed with chopped spinach

For the Tomato Ginger BBQ Sauce 

1 8-ounce can tomato paste

1 12-ounce can Canada Fry Bold Ginger Ale or a ginger beer

1/4 cup cider vinegar

1/4 cup minced onion

1/4 cup minced green pepper

1/2 teaspoon grated fresh ginger root

1 teaspoon cumin

1/2 teaspoon celery seed

1/2 teaspoon minced garlic

1 teaspoon chili powder

1/4 teaspoon salt--more or less to taste

Combine all ingredients in a small saucepan and simmer until vegetables are cooked and sauce is reduced to a thickness you prefer. Stir frequently especially near the end of the cooking time. Store leftover BBQ sauce in the refrigerator for up to a week. Freeze for longer storage. 

BBQ Meatballs

1 lightly beaten egg

1 teaspoon dried basil

1/2 teaspoon ground thyme

1/8 teaspoon allspice

1/16 teaspoon ground cloves

1 pound 83% ground beef

1 pound 93% ground beef

3/4 cup finely grated carrot

Combine the seasonigs with the lightly beaten egg. Put the ground beef into a large mixing bowl. Add the carrots and egg mixture. Mix with a spoon or your hands until ingredients are fully incorporated.

Form into meatballs about the size of a golf ball. Place in a baking dish. (line with foil for easy clean up) Add about a quarter of an inch of water, beef broth, or ginger ale. 

Bake at 350 degrees F. until meatballs reach an internal temperature of 160 degrees on a meat thermometer, about 45 minutes. 

To serve: top with Ginger BBQ sauce and heat through.

Makes about 30 meatballs. 

Click through the top box in the right column 

for more from Potluck Paradise books 1 and 2. 

Now, Sneak Peek recipes from Bluebird. -- 

the third Potluck Paradise Cafe Novel 

Due out in December 2024 

Sugar Plums and Snickerdoodles.  

Victorian Sugar Plums for 21st Century Delight. 

Original 19th Century Sugar Plums are filled with dates, citron, and currants. This lighter version combines citrus with seasonal spices. They keep well in a covered container. Recipe makes about 5 dozen

1 6-ounce package dried cranberries

3 1/2 ounces dried apricots, half of a 7-ounce package. Or about 9 large apricot halves

1/2 cup orange juice

1/2 cup soft butter

1 cup granulated sugar

3 eggs

1 lemon -- grated peel and juice (3 tablespoons)

1 orange -- grated peel only

1/2 teaspoon ground cloves

1/2 teaspoon cinnamon

4 cups flour

3/4 cup finely chopped pecans

granulated sugar for dipping 

1/3 cup brandy for brushing Sugar Plums after baking. You may substitute non-pulp orange juice diluted half and half with water

Toppings 

Semi-sweet chocolate chips

White chocolate chips with orange peel and candied cherries

Frostings with variety of colored sprinkles or additional nuts

Preheat oven to 350 degrees F. Combine the cranberries and cut up apricots in a food processor and pulse until you have pieces about 1/16 of an inch. Put fruit and orange juice into a microwavable bowl and cook in the microwave on a medium setting for one minute. Allow to stand until cool. 

Cream the butter and sugar, add the cooled fruits, eggs, grated orange and lemon peel and lemon juice. Stir well. Add the flour and nuts. 

To form the sugar plums. Take a piece of dough about 1 1/4 inches in diameter. Gently form into a teardrop shape, roll in granulated sugar and place on lightly greased baking sheet, pointed side up. Press down and pinch to form a ridged looking "mountain." 

Bake until Sugar Plums are lightly browned about 15 to 25 minutes depending on how big you make them. Remove from oven and immediately brush with brandy or diluted orange juice. Decorate when completely cooled. 

Chocolate Snickerdoodles

1/2 cup soft butter

3/4 cup granulated sugar

1 egg

3/8 cup Hershey's cocoa powder

1 teaspoon cream of tartar

1/2 teaspoon baking soda

1/16 teaspoon cayenne

1/2 teaspoon cinnamon

1 cup flour

1/2 cup chips -- mini semi-sweet, cinnamon, or cherry

granulated sugar for rolling 

Cream butter and sugar, add the egg and mix well. Add dry ingredients in order listed. Mix well. Add chips and blend. Chill dough for at least 2 hours in the refrigerator. When ready to bake preheat oven to 350 degrees F. Form dough into balls about 3/4 of an inch in diameter. Roll in sugar and place on lightly greased baking sheet. Bake 8 to 12 minutes until just firm. 

And another Sneak Peek Recipe 

From Potluck Paradise Cafe Book 4 -- Soaring  

Due out Autumn 2025

In yet another of Susan's delightful cultural coordinations She creates Dueling Gingerbreads from historic recipes to complement a visiting scholar's lecture on Benjamin Franklin, Abraham Lincoln, and other pollitical foodies. 

As Susan says these recipes are tasty in historic presidential birthday month of February, political November, or for the Fourth of July.

Dueling Gingerbread! 

Ben Franklin vs. Abe Lincoln which one will win in your kitchen?

Gingerbread recipes from Rae Katherine Eighmey's culinary biographies. 

Find these books and Eighmey's other cookbooks and non-fiction food histories on Amazon. 

Abe Lincoln's Gingerbread Men 

1/2 cup milk

1/2 cup sorghum syrup or light ot dark molasses

3 1/3 cups unbleached all-purpose flour

2 tablespoons packed brown sugar

1 tablespoon ground ginger

1/2 teaspooon baking soda

8 tablespoons (1 stick) cold butter

Preheat oven to 325 degrees F. Lightly grease two baking sheets 

Pour the milk into a glass measuring cup. Add the sorghum syrup and stir the two together. Warm them slightly to help mixing if necessary. In a mixing bowl combine the flour, brown sugar, ginger, and baking soda. Slice the butter into small pieces and cut into the flour mixture with a pastry cutter or two knives until the mixture looks like coarse cornmeal. Add the milk and sorghum mixture and stir well with a fork or spoon Knead to form a smooth dough. Add extra water or flour a tablespoon at a time if necessary. 

To make gingerbread men about 4 inches high: break off a piece of dough a little larger than a golf ball. Place it on your work surface and roll it lightly under your palms to form a pencil-thin rope of dough about 12 inches long. Break off a 4-inch-long piece and set aside . This will become the arms. Fold the remaining rope in half to form a narrow, upside down "V." Grasp at the top, pinch together 1 inch down from the top and twist, forming the neck and head. Place the arm piece across the back under the neck. Press gently to secure. Place on the prepared baking sheet. Repeat these steps with remaining dough.

Bake until the cookies are lightly browned, about 15 to 20 minutes. Watch closely as the sorghum or molasses in the dough can cause the men to burn quickly. 

Ben Franklin's Traveler's Gingerbread

1 3/4 cups all-purpose flour

1/4 cup granulated sugar

1 tablespoon ground ginger

1/4 to 1/2 teaspoon ground nutmeg

1/4 to 1/2 teaspoon ground mace

1/8 to 1/4 teaspoon ground cloves

1/2 teaspoon baking soda

4 tablespoons cold butter

1/2 cup molasses

1 tablespoon warm water.  

Additional tablespoon water or flour make help make a dough that can be kneaded. 

Preheat oven to 325 degrees F. Lightly grease baking sheet(s) or line with parchment paper

In a mixing bowl, stir together the flour sugar, spices, and baking soda. Slice the butter into small pieces and then cut into the flour mixture with a pastry cutter or two knives until it is like coarse cornmeal. Stir in the molasses with a fork and then add the tablespoon of warm water. Be patient. This dough does take a while to come together. You may need to add a tablespoon more water or flour. 

Let the dough stand tightly covered in plastic wrap at room temperature for ten minutes or so until it can be handled easily. Divide the dough into 8 balls. Pat or roll each one into a 4-inch-diameter disk, about 1/8 inch thick. Place the disks on the prepared baking sheets. Score each disk into 6 wedges by cutting halfway through from the top with a sharp kinfe. Bake until lightly browed at the edges and still soft to the touch, about 15 minutes

Flavor is best when Gingerbreads are allowed to mellow for a day or two.  If they are too hard, wrap cooled gingerbread in a slightly damp paper or cloth towel and store in a sealed container to soften them for eating enjoyment. 

Of course, Lake Livonia and the Potluck Paradise Cafe live in my mind.  As they say in media any resemblance to persons living or dead is coincidental. 

Recognizing Clear Lake, Iowa's 

first July 4th Celebration 

Clear Lake, a community much like Susan Stewart's Lake Livonia ,

 was officially incorporated as a city in the state of Iowa on 

on June 1, 1871.  The 4th of July was the prefect day to 

come together to celebrate.  

This seems like a good time to recognize the real community 

with a program and some really great recipes.  

The program will be held July 2, 2024 at 3:00 at Woodford Lumber and Home. 

The recipes follow.

  

Who knows?  Susan might serve some of them 

up at the Potluck Paradise Cafe in what will be the last of 

the planned series of six novels which will be published in 2026.. 

But we can enjoy these great foods now. 

Scroll past the recipes to learn about Lake Livonia, Susan Stewart, and the adventures of the fictional community and the Potluck Paradise Cafe. You can order the books by clicking through the links in the column to the right. 

Lincoln Cake from an 1871 recipe 

Lincoln Cake 

Adapted from Godey's Ladies Book 1871 

Preheat oven to 325 degrees F.  Lightly grease a 9 x9 -inch baking pan

1/4 cup soft butter

1 cup granulated sugar

1 egg

1/2 teaspoon lemon extract

1/2 cup milk

1 1/2 cups all-purpose flour

1/2 teaspoon cream of tartar

1/4 teaspoon baking powder

Combine the butter and sugar and mix until just blended. Add the egg and stir well. Do not over beat. Stir in the lemon extract, cream of tartar, and baking soda. Mixingwell after each additon: Add 1/2 cup flour, followed by 1/4 cup milk, followed by another 1/2 cup flour, then the rest of the milk, and the last of the flour. Spoon into pan and bake until center is firm and cake has pulled away from the sides of the pan, about 25 minutes. 

These simple and crisp cookies with a hint of unexpected 
caraway are easy to gobble up by the handful.

Cookies
Adapted from Valuable Recipes published by the Presbyterian Church women Clinton, Iowa, 1873

1 cup all-purpose flour

1/2 cup granulated sugar

1/4 cup soft butter

1/2 teaspoon baking soda

1/4 teaspoon cream of tartar

1 teaspoon caraway seeds 

2 tablespoons water (possibly an additional half tablespoon)

Preheat oven to 325 degrees F. Light grease a baking sheet.

Combine the flour and sugar in a mixing bowl. Using a pastry cutter, two knives, or a food processor, cut the butter into the flour and sugar until the mixture looks like cornmeal. Stir in the baking soda cream of tartar and caraway seeds. Sprinkle in the 2 tablespoons of water. Mix with a fork and then knead until you have a smooth dough. Add additional water if necessary. On a lightly floured surface, roll the dough out until very thin--about 1/16 to 1/8-inch thick. Cut into squares of other shape. Place on the llightly greased sheet and bake until firm and just beginning to brown around the edges, about 10 to 15 minutes. Remove quickly to cooling rack. Makes about 2-dozen cookies. Note: cookies puff up and then flatten when baking. 

Red Raspberry Shrub 

Red Raspberry Shrub 

Adapted from period sources 

2 12-ounce packages frozen raspberries

1 cup distilled vinegar

2 cups granulated sugar, or more

Yield: 1 1/2 cups concentrate

Put thawed, mashed raspberries in a glass jar with the vinegar. Let the jar stand in a cool place for 1 to 3 days, giving it an occasional shake. Strain the vinegar, discarding the raspberries. Measure the liquid and pour into a heavy sauce pan. Add twice as much sugar as there is liquid, Simmer for about 20 minutes. To serve: mix 1 to 2 tablespoons of this concentrate into a glass of water and serve over ice. Concentrate will last for a week in the refrigerator or it may be frozen. 

Recipies to come 

Recipes to come