Tomorrow is Father’s day in Finland and I thought that this would be the perfect opportunity to introduce the great father of our five children. Over the years it has been wonderful to watch him grow into fatherhood. Every parent grows into parenthood at their own pace. There are the rewarding moments and sometimes mistakes are made. I think the most important part of that process is being able to say to your child that I made a wrong decision in haste. I really don’t think it undermines a parents authority. It’s really all about showing your children problem solving skills and accepting your imperfection without letting it get you down. It is all right to try again. Each child is a separate little person with their own personality waiting to shine in their own way. Finding that way for them to shine is the reward for a parent. I have enjoyed having you, the Father to our children, by my side to help discover what makes each of our unique children shine.
I’ve decided to call him Hunter, since that is his passion. I must admit that even though I am the official author of this blog and do write each post, he has been nearly as involved. Coming up with many great ideas and letting me know if the swans or the cranes are on the fields next to our house or stopping the car quick because the light was “just perfect” for a shot.
Hunter
The kids have been bringing home cards and little gifts that they have made at school for Father’s day. They are all put away in our little secret place to await Sunday morning when Mom and the kids creep downstairs to make breakfast and coffee for Dad. We try to be extra quiet. 🙂 Then we all creep upstairs to our room where he is sleeping, or at least pretends to. We sing him a song to wake him up and then he gets to finally look at the all of the cards and little packages and enjoys breakfast in bed. The kids truly enjoy this ritual. They have no trouble waking up on this particular morning.
Some of the kids were asking to make gingerbread cookies. They are our first batch for this holiday season. Since Hunter is huge fan of gingerbread I thought that this could double-up as baking for Father’s day. We follow a recipe that is from a cook book from Hunter’s childhood. It has become my favorite. (Tule Mukaan, Leivomme Anni-Helenan kanssa)
Gingerbread
2 dl/0.8 cups molasses
2 dl/0.8 cups sugar
4 teaspoons cinnamon
2 teaspoons ginger
2 teaspoons cloves
(I only put in half of the spices above)
250 g/8.8 oz butter
2 eggs
10 dl /4.2 cups flour
2 teaspoons baking soda
I usually make a double batch and freeze half. As the holiday season progresses and suprise company show up, the dough is ready to roll out after thawing for a little while.
Bring the molasses, sugar and spices to a boil. Take off heat and add the butter to the hot sugar mixture, mixing meanwhile. Allow to cool a bit.
Next mix in the eggs one at a time. Add the baking soda to the flour and mix it into the warm sugar mixture. Cover and refrigerate until the next day. Bake at 200 C/390 F for about 7-10 minutes. Since I used the convection oven and I like a lighter cookie, my bake time was only 4 minutes. Remember if using the convection oven to decrease degrees to 180 C/360 F.
Little helpers
Cut-out cookies
The little taste tester
Our little one-and-a-half year-old pumpkin assumed the role of master taste tester. She made a few “rock-shaped” cookies and ate the rest of her dough, which kept her happy and occupied.
Gingerbread cookies
Cookie jar
There is a reason for the ribbon around the cookies, other than it makes them look cute. I can be fairly certain that those cookies will remain untouched until Sunday. Mom is trying to be smarter than the kids.
Traditional filled cakes are not Hunter’s favorite and so I decided to make cream puffs with a lemon-flavored cream filling. After making them, I just popped them in the freezer. There they will stay safe and not get eaten. They are very fast to thaw. I will take them out before making breakfast and they should be ready to go by the time we head upstairs with the kids.
The recipe is from an old book, The American Peoples Cookbook, published in 1956. The introduction tells that the book was the result of a recipe contest that was organized by the Peoples Book Club and Sears Readers Club. The result was a book 600 pages long full of recipes, some simple and some a little more intricate.
Cream Puffs
Bring 1 cup/2.4 dl water to a boil. Add 1/2 cups/110 g butter, 1 tablespoon sugar, 1/2 teaspoon salt and one cup of flour beating vigorously with a wooden spoon until the mixture leaves the sides and forms a smooth ball. Remove from heat. Quickly beat in eggs, one at a time. Continue beating until thick and smooth.
Dough after the addition of eggs
Cream puffs before baking
Using spoons drop dollops of dough onto a lined pan. Bake at 450 F/230C for 15 minutes and then reduce heat to 350 F/175C and bake for another additional 5 minutes. Allow to cool on a rack.
Lemon flavored cream filling
3.3 dl/1.4 cups heavy whipping cream
1.2 dl/ 1/2 cups lemon curd
Whip cream and fold in the lemon curd. Fill cooled cream puffs and refrigerate or freeze for later use. Enjoy with coffee.
Filled cream puffs
Part of keeping the family is happy is taking care of our relationship. We have opportunity to take off for a few days next week, just the two of us. I’ll try to post some photos of the landscape and nature from northern Sweden. Hunter has been there numerous times, but it is a first for me. Let’s hope for a little sunshine and clear skies.
Happy Father’s day to all of the special Fathers near and far! Hope your day is a special one!
These would make the perfect little gift to bring along to a party wrapped up pretty in some cellophane and a bow.
