Log Cabin Flapjacks

“. . . had it not been for the CCC, the rustic log cabin architectural style might have disappeared altogether.”

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During the late 1930s and early 40s, the Civilian Conservation Corps (CCC) constructed hundreds of park structures throughout numerous national, state, and local parks. The undeniable attraction of this aspect of the park system, was achieved in part through the use of time-tested tools, master-craftsmen style construction, and creative and rustic design elements in the majority of park building sites. Robbers Cave State Park, OK. Photo © 2016 R.L. Peterson

Greetings friends and welcome in to this edition of Zero528.

This weeks exciting blog brings many likes together – breakfast, log cabins, and the CCC. Add some of this music and the experience is complete.

Log Cabin

Log cabin is loose term generally considered to define a quaint rustic structure consisting of a variety of materials including round or hewn logs, clapboard siding, mortar, rock, and/or some combination of these natural materials.

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To many visitors to historic and scenic Ozarks, the pioneer log cabin and house provides a glimpse into Missouri’s rich past. Image public domain

The Civilian Conservation Corps (CCC)

This blog entry is devoted to the unheralded feats of natural resource improvements implemented across the United States by the Civilian Conservation Corps (CCC) – one of the most creative and successful New Deal programs put into action by Franklin Delano Roosevelt, on the heels of The Great Depression.

While the CCC is widely known for their conservation efforts, they unquestionably contributed the lion’s share of manual labor necessary for the construction of a multitude of various types of park buildings and structures.

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Caney fire lookout tower complex once used by the US Forest Service on the Mark Twain National Forest (MO). Photo © 2016 R.L. Peterson

CCC projects included administrative buildings, equipment and maintenance buildings, concession and refectories, bathhouses, picnic shelters, outbuildings, signs, bridges, dwelling complexes, garages, drinking fountain “bubblers,” water supply pump-houses, and fire lookout towers.

Original designs were simple in form and functionality yet durable and sensitive to the regional characteristics, heritage, and local materials available at each site. Naturalistic effects were incorporated to give the structures the appearance of having sprung naturally from the ground (McClelland, 1998).

The largest group of structures was constructed by the CCC or the Works Progress Administration (WPA).

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Photo © 2016 R.L. Petersen

Each man-made feature quaintly nestled within the boundaries of national, state and local parks and national forests, grasslands, and monuments, provides enjoyment even if examining original blueprint and design layouts.

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Dolliver Memorial State Park, IA. Photo © 2016 R.L. Peterson

Having developed the concept of a ‘master plan’ for each specific site, landscape architects, designers, planners, and engineers enlisted from the Department of the Interior and the National Park Service collaborated on the design details of the CCC projects.

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As a point of interest, had it not been for the CCC the rustic log cabin architectural style might have disappeared altogether (Weslager, 1969). Lake Murray State Park, OK. Photo © 2016 R.L. Peterson

Log Cabin Flapjacks Recipe

The word ‘flapjacks’ conjures thoughts of an innocent and bygone era and images of a warm down-home breakfast deep in a backwoods log cabin somewhere in rural America.

Get ready for a real treat… oh joy!

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Wet ingredients – prior to being mixed in the Small Nordic Ware bowl. Photo © 2016 R.L. Peterson
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Dry ingredients being combined in the Large Nordic Ware bowl…tasty at this point. Photo © 2016 R.L. Peterson
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Pour batter onto preheated Lodge Cast Iron griddle…ahh! Fun silver dollar-sized! Photo © 2016 R.L. Petersen
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Log Cabin Flapjacks! Photo © 2016 R.L. Peterson

Ingredients

  • 1 Tbsp. Bob’s Red Mill Egg Replacer combined with 2 Tbsp. water
  • ½ cup (4 oz) unsweetened applesauce
  • 1 cup Almond Breeze Almond Milk-Original
  • 1 cup Bob’s Red Mill Unbleached White All-Purpose Flour
  • 1 tsp. Bob’s Red Mill Baking Powder
  • 1 tsp. Bob’s Red Mill Baking Soda
  • 1 Tbsp. Bob’s Red Mill Cane Sugar

Instructions

  1. In a Small bowl, combine ‘egg’ replacer and water, applesauce, and almond milk. Set aside while preparing the remaining ingredients
  2. In a Large bowl add the dry ingredients and mix together before adding contents of Small bowl. Mix until incorporated, but be careful not to over-mix. Over-mixing causes the gluten in the flour to activate and this will result in hard, chewy flapjacks
  3. Spread a small amount of organic coconut oil into Lodge Cast Iron griddle and heat to medium (350°)
  4. Once the batter is gently mixed and the griddle heated, pour batter into desired size flapjack – the smaller, the easier to flip
  5. Flip the flapjacks when the edges begin to dry and bubbles appear in the center
  6. Once flipped, allow to cook for a few more minutes
  7. Set on cooling rack and serve

Makes 22- 25 silver dollar-sized flapjacks

Suggested toppings:

“Enjoy and keep a good thought!” Bob P.

Credit where credit is due:

All images and photos © 2016 R.L. Peterson except where noted

Recipe adapted from runningveganrecipes

Literature cited:

McClelland, L. F. 1998. Building the national parks: historic landscape design and construction. The John Hopkins University Press, Baltimore.

Weslager, C. A. 1969. The log cabin in America: from pioneer days to the present. Rutgers University Press, New Brunswick, N.J.

Hawkeye Corn Fritters

“. . . Sweet memories exist for me of my childhood in Iowa.”

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Hawkeye Corn Fritters on a Blue Willow plate – can’t get much more nostalgic than that. Photo © 2016 R.L. Peterson

Hello Zero528 followers and thank you for your interest in my website/blog. Feel free to comment and/or share with friends on social media (links below).

This breakfast treat was calling my name about a month ago, so, I decided to alter an old classic.

Native of the Hawkeye State

Born and raised in Iowa (through age 12), the name for this recipe was selected due to fond memories of Mom making corn fritters for my siblings and me when we were growing up in Lamoni, Iowa.

What I didn’t know until I began to make this entry, was that our Grandmother Turpen had prepared corn fritters for her family, as well.

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The Peterson siblings entertaining ourselves during the holidays in our home in Lamoni, Iowa. Photo © 2016 R.L. Peterson

I quickly became an Iowa Hawkeye fan when our family moved from small town America (Lamoni), to Iowa City, IA.

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Tackling my brother Dave – not an easy thing to do – having earned the nickname ‘The Iowa Plow’ for a reason. Sweet memories exist for me of my childhood in Iowa (the Hawkeye State). Photo © 2016 R.L. Peterson

We lived approximately a mile from Kinnick Stadium and managed to attend many Iowa Hawkeye football games… methinks my brother Dave and I would most-likely, sneak into the games.

And now, on to the tasty treats…

Hawkeye Corn Fritters Recipe

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Adding Bob’s Red Mill egg replacer mixture to dry ingredients into a Nordic Ware  mixing bowl. Photo © 2016 R.L. Peterson

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This recipe deviates a bit from the traditional vegan cooking style by incorporating frying in an iron skillet. Organic coconut oil is used as a substitute for vegetable oil.

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Carefully spooning batter into a Lodge Cast Iron skillet – flattening/pressing the batter to approximately slightly larger than silver dollar size. Photo © 2016 R.L. Peterson

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Using a fork, turn fritters to brown evenly. Photo © 2016 R.L. Peterson
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Almost ready to eat…wait for it… ahhh! Photo © 2016 R.L. Petersen

I hope you enjoy this tasty breakfast treat anytime day or night.

Ingredients

  • 2 Tbsp. Bob’s Red Mill Egg Replacer combined with 4 Tbsp. of water
  • ¾ cup Almond Breeze Almond Milk-Coconut-milk blend
  • 1 cup Bob’s Red Mill Unbleached White All-Purpose Flour
  • 1 tsp. Bob’s Red Mill Baking Powder
  • ½ tsp. Bob’s Red Mill Sea Salt
  • 1 tsp. organic coconut oil
  • 1 can drained whole kernel Iowa corn

Instructions

  • In a Small bowl, combine ‘egg’ replacer, water, almond milk, and coconut oil
  • Place sifter into Medium bowl, add all dry ingredients into a sifter and mix together
  • Add egg replacer mixture and corn to dry ingredients and mix until blended
  • Using two spoons, spoon batter into Lodge 8” cast iron skillet containing hot coconut oil (375°) a few inches deep – flattening/pressing the batter to approximately slightly larger than silver dollar size
  • Using a fork, turn fritters to brown evenly
  • Lift from skillet with slotted spatula
  • Place onto cooling rack with a paper towel underneath

Makes 20-25 small fritters.

Serve plain or top with Krema/Crazy Richard’s Natural Creamy Peanut Butter and/or pure maple or blueberry syrup.

Enjoy and . . . Keep a good thought! Bob P.

Credit where credit is due:

All photos and images © R.L. Peterson

Many thanks to my assistant P.L. Wiese

Recipe adapted from Betty Crocker’s Picture Cookbook; 1950 Edition; pp. 78

 

 

 

 

Lodge Cast Iron Skillet Banana-Nut Muffin

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Lodge Cast Iron Skillet Banana-Nut Muffin! Photo © 2016 R.L. Peterson

Greetings “followers!” Welcome in again to Zero528 website/blog featuring an eclectic collection of personal interests.

This entry features yet another yummy recipe which has been altered to vegan. It also is the first of many Zero528 vegan recipes which will be utilizing Lodge Cast Iron bakeware/cookware.

Why Lodge Cast Iron? I’ve always been interested and intrigued by the use of these products from a nostalgic and historical perspective and will be adding more to my collection soon.

Look for Lodge Dutch Oven ‘vegan’ recipes coming soon from Zero528.

Oh, and did I mention that all of the Lodge foundry Seasoned Cast Iron and Seasoned Carbon Steel products are manufactured in the USA!

Lodge Cast Iron Skillet Banana-Nut Muffin Recipe

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Zero528 is proud to support Bob’s Red Mill and uses their fine baking/cooking products as much as possible in its recipes. Additionally, Zero528 features Almond Breeze Almond Milk and Krema/Crazy Richards Peanut Butter. Photo © 2016 R.L. Peterson

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Nordic Ware bowl filled with tempting batter. Photo © 2016 R.L. Peterson

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Don’t hesitate…go make a BIG muffin now! Photo © 2016 R.L. Petersen

My hope is that this breakfast treat will be enjoyed at all hours of the day. It makes for a great snack packed full of healthy!

Ingredients

  • ¼ cup Bob’s Red Mill Rice Bran
  • ¾ cup Bob’s Red Mill Unbleached White All-Purpose Flour
  • ¾ cup Bob’s Red Mill Whole Wheat Flour
  • 2 tsp. Bob’s Red Mill Baking Powder
  • ½ tsp. Bob’s Red Mill Baking Soda
  • ½ tsp. Bob’s Red Mill Sea Salt
  • ¼ cup Bob’s Red Mill Cane Sugar
  • ¼ cup Bob’s Red Mill Flax Seed
  • ¼ cup Bob’s Red Mill Wheat Germ
  • 1 Tbsp. Bob’s Red Mill Egg Replacer combined with 2 Tbsp. of water
  • 1 cup Almond Breeze Almond Milk-Original
  • ½ cup (4 oz) unsweetened apple sauce
  • 3 Tbsp. coconut oil (liquid)
  • 2 ripe bananas, peeled and quartered
  • ½ cup walnut or pecan pieces

Instructions

  • Preheat oven to 400° F
  • In a Medium bowl add dry ingredients into a sifter placed in bowl and mix together
  • Add flax seed and wheat germ to dry ingredients in aforementioned Medium bowl
  • In a Large bowl, combine ‘egg’ replacer, water, almond milk, and coconut oil
  • Add dry ingredients to egg replacer mixture and mix until blended
  • Add applesauce, bananas, and nuts and mix until blended (mashing bananas)
  • Pour batter into lightly oiled (coconut oil) Lodge 8” cast iron skillet
  • Bake for 28-34 minutes or when top springs back when touched – toothpick is clean

Makes one giant muffin – share and enjoy!

Keep a good thought! Bob P.

Credit where credit is due:

Recipe adapted from Lighthouse Rita