December 27, 2016

A Different Sort of Treasure. {Recipes}

Rhubarb, strawberry crisp- the breakfast if champions

A photo posted by Lindsay Lock Butler (@butlin81) on

I used to be terribly materialistic, but then I realized it’s just stuff.

Yes, I have my few items that I treasure more than others, most of them sentimental in value because they were gifts from people I love.

I think of the thought and time they invested in order to get me what they made or purchased.

The gifts remind me of who sent them. They remind me that, no matter where I or they may be, they love me, or at least they did.

Stuff is replaceable. People are not.

And each person holds a special place in my heart, even if they’re no longer in my life.

Yes, letting go hurts. But sometimes loving means letting go.

In my experience, letting go of the living is a thousand times more painful than releasing the dead. But the sweet gifts from the important people in my life remind me to be grateful for the beautiful times shared.

The relationships may not be present anymore, and that’s okay. For a moment in the great expanse of time, they existed. My treasure is the people who walk in and out of my life like interactive actors, each teaching me something beautiful—teaching me to love myself and others, and helping me understand humanity.

The people are sacred. They mean love and connection. And if I was to hold one thing as a marker of these memories and connections, I would have to say my grandma’s recipes.

Food memories are powerful…

My favorites:

Meemaw’s Strawberry Rhubarb Crisp

(I admit I sometimes eat this for breakfast.)


4 cups diced rhubarb (about 1 lb)

2 cups sliced strawberries

1 cup sugar

1 1/3 cup flour

1/2 tsp cinnamon

1 cup brown sugar

1 cup rolled oats

1/2 teaspoon nutmeg

1/2 cup butter, melted and cooled (vegan butter works)

In a large bowl, combine rhubarb, strawberries, sugar, 1/3 cup flour and cinnamon. Transfer to greased 9 x 13 baking dish.

In another bowl, combine remaining 1 cup of flour with brown sugar, oats, and nutmeg. Add butter and blend well to create strudel.

Sprinkle strudel and bake at 350 for 35-40 mins.

Meemaw’s Kringlas (Norwegian Buttermilk Cookies)

(So not good for you. I don’t care. They’re light and delicious.)


1 teaspoon baking soda

1 cup buttermilk

1 cup sugar

1/4 cup shortening

1/4 cup butter

1 egg

1 teaspoon salt

3 cups sifted flour

2 teaspoons baking powder

Mix soda with buttermilk. Cream: sugar, shortening, butter and egg. Add buttermilk mixture, salt, flour and powder. Mix thoroughly; place in refrigerator until stiff. Roll out about diameter of a large pencil; form any shape desired. Take only a small amount of dough at a time. (I recommend flouring your hands so the dough doesn’t stick as much). Traditional shape of Kringla is a figure eight. Place on greased cookie sheet. Bake at 450 for about 10 min or until light golden brown.

Meemaw’s Peanut Butter cookies


1 cup Crisco or margarine (vegan butter works)

1 cup brown sugar

1 cup sugar

1 teaspoon vanilla

1 teaspoon baking soda

1/2 teaspoon baking powder

1 cup peanut butter

pinch of salt

2 beaten eggs (or 2 tablespoons flax seed and 6 tablespoons water)

2 1/2 cup flour

Cream: shortening and sugar, add vanilla, peanut butter, eggs and last the flour, which is sifted with soda, baking powder and salt. Roll in balls and press with fork (and sprinkle with a little sugar if you like). Bake at 375 for 10 mins.

Best of all, I know my Meemaw would happily share these recipes.




Author: Lindsay Lock

Images: Lindsay Lock/Instagram

Editors: Apprentice Paul C. Fenoglio; Editor: Travis May

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