| NOVEMBER 21, 2013 -- How many of you remember the little lady from Bethlehem Grange who was known for her work with the Committee on Women’s Activities - and for her knowledge of baking?
Lillian Merrill and her husband, Roger, served the Grange long and well - Roger as Master and Lillian as Lecturer. She was also appointed a Junior Deputy. When Camp Berger was started, she was an outstanding leader and contributed in many ways to the success of the camp. She was on the Camp Committee in the position of Chairman of the Trustees.
Her love of homemaking skills led to her participation in the baking department of fairs. She headed the department of food for fairs and bazaars. She was CWA chairman for Excelsior Pomona. Her needlework skills were widely known and she was often called upon to be a judge for craft and sewing contests. She sang with the Mountain County Choristers and was in the State Rose Drill.
In 1990 Lillian placed first in the nation with her report book. The Connecticut Agricultural Fair was pleased to have her as Superintendent of the Baking Department.
After her death, Bethlehem Grange wanted to honor her memory and the Lillian Merrill Perpetual Trophy was introduced with one of her own recipes chosen to be used each year, first at the Connecticut Agricultural Fair and later at the Bethlehem Fair, when the CAF ceased operations. There were generous prizes of $100 for first place, $75 for second and a $50 award for third place.
In 2013 the recipe was for a Raspberry-Fig Linzer Cookie. Would you like to taste this delicious treat?
Here is the recipe–
Raspberry-Fig Linzer Cookies
(makes 2 dozen sandwich cookies)
Ingredients for cookie:
2 tablespoons butter, softened
sugar-substitute equivalent to 1/4 cup granulated sugar
1/2 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons canola oil
1/4 cup refrigerated egg product
1/2 teaspoon vanilla
2 cups sifted cake flour
3 tablespoons cornmeal
Powdered sugar
Ingredients for Raspberry-Fig Filling:
1/3 cup orange juice
1/3 cup fresh or frozen red raspberries
3 tablespoons finely snipped dried figs
Directions:
1. Beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar substitute, baking powder and salt. Beat until combined, scraping side of bowl occasionally. Beat in oil, egg product, and vanilla until well combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the cornmeal. Divide dough in half. Wrap and chill dough for 2 to 3 hours.
2. Preheat oven to 375˚. On a lightly floured surface, roll out half of the dough to 1/8 inch thickness. Using a 2 inch cookie cutter, cut into desired shapes. Using a 1 inch cookie cutter, cut out the center of half of the cutouts.
3. Arrange cutouts 1 inch apart on ungreased cookie sheets. Bake about 5 minutes or just until the edges are firm. Transfer to a wire rack; cool.
4. Make raspberry-fig filling. In a small saucepan combine orange juice, raspberries, and figs. Bring to a boil, reduce heat. Simmer, uncovered for 5 to 7 minutes or until mixture is thickened, stirring frequently. Remove from heat. Transfer mixture to a blender, or food processor. Cover and blend or process until nearly smooth. Cool completely.
5. Sprinkle the tops of the cookies that have the centers cut out with powdered sugar; set aside. Spread cooled filling onto each whole cookie. Top with cookies with cutout centers.
Memories of Lillian will linger each fall when a new recipe will be announced for competition at the Bethlehem Fair. This is a very special way to honor her memory- and to help people remember this very special lady. |
