In Loving Memory

Joanne Bonney Bresko Perron, 72, passed from this life October 24, 2017, at her home in Leslie, AR. She was born in Salem, MA, February 11, 1945 to Natalie Hill and John Bresko. She spent her childhood in New Hampshire and California. She married Richard Perron in April of 1964, they worked together in construction, farming and owned their own restaurant before moving to Arkansas in 1979. The hard work continued as the carved out a farm in the Ozarks, built their home own home and owned the Leslie Café. Joanne loved her family and much of her life was dedicated to caring for her brother and sisters, nurturing and educating her daughter, and being like a second mother to her grandchildren. She was always thinking of everyone elses well being over her own, right till the end. Her love of animals was well known, and many rescued animals found a forever home on the farm. We will remember that she always had a smile for everyone no matter how bad she felt.
Joanne was preceded in death by her parents and sister Cynthia Kenison. She is survived by her husband of the home, daughter and son-in-law Amberly and Phill Treat of Leslie, grandchildren, Chance Treat and Anna Treat of Leslie, brother, Ray Shelton of Hawaii, sister Valerie Galbraith of New Hampshire, eight nieces and nephews.
Per her instructions, no service will be held.
Arrangements are entrusted to Clinton Funeral Service. To sign Joanne Perron's Book of Memories, please go to www.clintonfuneralservice.com

Homemade Wheat Bread.... Cloudy...warm

Homemade Wheat Bread

 

3 cups warm water

2 T. sugar

2 T. yeast (NOT rapid rise)

1 cup warm milk

3 T. Canola oil

1/4 cup sorghum ( can use molasses or honey if you prefer)

6 cups whole wheat flour (my favorite it Prairie Gold, any wheat flour made from white wheat will work)

2 tsp. salt

1 1/2--2 cups all-purpose white flour

 

Warm water to 110* ( to test without a thermometer ,you should be able to comfortably stand water touched to your little finger or wrist, but it should feel quite warm)

 In very large bowl or stand mixer bowl, combine 1 cup of warm water with the sugar and yeast, let sit for five minutes or till yeast is foamy, Add remaining warm water and milk, oil, sorghum and three cups of wheat flour, beat with a large spoon, or dough hook, until all flour is incorporated, add remaining three cups of wheat flour and continue to beat till smooth and elastic, will still be quite soft and sticky, add white flour in half cup increments until you can easily knead the dough by hand with out it sticking to you but it is still very soft,  form into a smooth ball and let raise covered about half and hour or till it has doubled in size.

Turn out onto a floured surface and knead with floured hands  a few times, just to smooth out, divide into fourths and shape into a loaf shape, place in well greased loaf pans and cover, raise again about 15-20 minutes till loafs are nicely puffed up. Bake at 350* for 25-30 minutes till lightly browned.

Remove from oven and immediately take out of pans and cool on a wire rack.

Wonderful warm and buttered right from the oven (one loaf never makes it to the ‘cool’ point!)

 

Delicious with soup as is or toasted or grilled for breakfast!

Second Rise-ready for the oven

To make cinnamon swirl bread. Make recipe exactly as above until you divide into fourths then:

 Gently  roll each fourth out till it is a rectangle  slightly longer than the length of your loaf pan and about half as wide as it is long, sprinkle cinnamon sugar down center , spread out evenly and tightly roll up starting on a long side, then fold each short end under to seal ends and place in loaf pan with seam on the bottom ,  raise and cook as above.

 I use 1/4 cup sugar and 1/2 T. cinnamon per loaf.

Sunday Quotes... cloudy... cooler

As Summer Fades

 

See the fading light of summer.

Feel the fleeting breath of warmth.

Hear the gentle tree tops whispering,

The songbirds tune break forth.

 

Oh, burning sun above me,

From whence shine thy rays?

The brilliant light is waning,

And shorter grow the days.

Ye fallen rose of summer,

With petals fading fast,

Are telling me that summer is short,

Alas, 'twill soon be past.

©Jonquiljunction 2016

 

 

Persimmon fruitcake...sunny...hot..humid

1/2 cup butter, softened
2/3 cup honey (OR sorghum)
3 eggs
1 cup raisins
1 cup nuts
1/2 cup dried fruit of your choice (pineapple tidbits or apricots are really good)
1 cup persimmon pulp
2 T. lemon juice
2 1/2 cups all-purpose flour
1 1/2 tsp. baking soda
1 tsp. cinnamon

Mash persimmons flat with a fork separate one cup pulp from seeds.
Cream honey, butter, and eggs together. add raisins, dried fruit and nuts.
sift dry ingredients into wet, stir just till combined.
Bake in two greased loaf pans at 325* for about an hour, test at 50 minutes, a knife inserted near center should come out clean. Cool five minutes in pan then remove to cooling rack and let cool completely. Wrap in plastic wrap and keep in the fridge at least over night, flavor gets better after a couple of days.

Sunday Quotes

Three things you cannot recover in life:
The moment after it's missed
The word after it's said
The time after it's wasted
~Unknown

Ozark Treats... Breezy...warm

Ozark Treats
1/2 cup softened butter
1 cup brown sugar
1/2 cup coffee
1 egg
1 1/2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon
1 rounded Tablespoon unsweetened cocoa powder
1/2 cup raisins
1/2 cup black walnuts

Cream together butter and sugar, add coffee and stir till mixed. beat in egg. add dry ingredients and beat till smooth, fold in raisins and nuts (if you don't have black walnuts, English walnuts or pecans can be used)
Pour into a greased 9x9 inch pan and bake at 350* for 30 minutes.
enjoy with coffee or tea on a cold day.

This is my adaptation of a recipe that  originally came from this book:http://www.amazon.com/Take-Hills-A-Chronicle-Ozarks/dp/1432610759
A pretty good read if your interested in the life and stories from the Ozarks. Check out your local library to see if they have it.