G2G: US Civil War December 2024/January 2025 Newsletter

Question

              

US Civil War December 2024/January 2025 Newsletter

We had so much to say this year that we created a space page for the newsletter: US Civil War December 2024/January 2025 Newsletter   We have such a great group, and hope to keep you informed about some of the 2024 activities our members have been involved in. 

Here is the link to our Main Project Page: US Civil War: War Between the States Project

January 2025 Connect-a-Thon Connect-a-Soldier Challenge

The annual January Connect-a-Thon: January 17th to 20th, tie-in with the Connect-a-Soldier Challenge was a complete success.  There were 21 members who signed up this year.  2024 we connected 360 soldiers, we beat that record this year by 70 additional soldiers with a total of '''430 soldiers''' connected to family members.

I challenged everyone who signed up last year to beat their record by one or two soldiers and challenged them to compete with me  I connected 98 soldiers to their families in the 2024 Connect-a-Thon, I connected 110 soldiers in this year Connect-a-Thon to their families!!!

A Little Fun for the Holidays!!!

Do you have a family tradition, or favorite dessert recipe you'd love to share????   We can't do a traditional cookie exchange, but it would be so much fun to hear about your family traditions or collect some new recipes. 

Comments

From Fold3:

Christmas 1862: A Soldiers' Feast To Remember - Fold3 HQ

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Isn’t that a great story…the pics are great those faces are of those who lived in such a time! Amazing!

Thank you for sharing this link Pam 

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Civil War Era Foods You Can Still Make Today in 2019 - Prepper's Will   CAN BE MADE IN 2024 INGREDIENTS ARE STILL AVAILABLE. I MAKE MANY RECIPES THAT GO BACK HUNDREDS OF YEARS.  I OWNED A SPICE COMPANY I SOLD IN 2018 BUT I HAD MANY CHEFS AS CLIENTS AND LEARNED A LOT OF THINGS FROM THEM.   (SORRY CAPS LOCK IS STUCK.  STILL WORKING TO FREE IT)

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Laura thank you for the link, how fun to see these.

Answer 1

One of the Volga German traditions that has been passed down is the New Year Vinching.  In Kansas, my mom, plus my husband's parents lived in small communities where on New Years Day they would go house to house blessing each household.  There would have been plenty of food and drink (probably whiskey shots for the men) and money for the children.  When they came to Colorado, they brought the tradition with them, it has evolved to driving from house to house, still lots of food, pop has replaced the whiskey, and still money for the children.  (The children love that day, it has gone from dimes and quarters to dollars.)  

So I wish you all: "Ich wuensch euch ein Glueckseliges neujahr, langes Leben Gesundthelt, Friede und Eingkelt, nach dem tode, die ewige, Gluchseligkelt"  which means:

I wish you a happy New Year, long life, health, peace and contentment, and after death, eternal happiness, Good Luck." 

Their reply is: "Des wuenschich dir aach" which means "I wish you the same."

Comments

"Des wuenschich dir aach"

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My German gramma, passed when I was 9 so do not remember much.  I am pretty sure she did pass on a few German recipes,  like the Pistachio pudding salad, my mom made long before it was called "Watergate".  That Volga family line went to Wisconsin, Auburndale.  I have a copy of the family book,  "Conquering the Wind"  Germans to Russia...by Amy Toepfer...

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Carole and Pam are 18th cousins twice removed Carole Taylor and Pam Kreutzer are both descendants of John (Ludlowe) Ludlow (1360-1398).

Boy kinda surprised  thought it would be thru maternal  not my dad?  have to look more at that.

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It's through my dad also, his the one I get all my interesting connections through.  The Volga region my mom's family came from was Schoenchen and Obermunjou.  My husband's family was from the colonies of Herzog, Graf, Mariental, Rohleder.

Answer 2

Note - I recently watched a documentary about gingerbread.

I am enjoying my research about Abraham Lincoln.

Thanks Pam for your wonderful help and encouragemen! Years ago I worked in Colonial Williamsburg. Wonderful gingerbread. Anne 

Gingerbread Journeys - From honey, flour, sugar, nuts and expensive spices such as cinnamon, pepper and cloves arises a miracle of confectionery art: gingerbread. Originally, gingerbread production was closely linked to monasteries, on the one hand because arounda monastery there always settled many craftsmen. 

NOTE -  Gingerbread cookies were one of Lincoln's favorites. In "The Prairie Years", Carl Sandburg told a story of Abraham Lincoln and gingerbread. This is story that Lincoln told in his senatorial debates with Stephen A, Douglas in 1838. Lincoln said, according to Sandburg:

"When we lived in Indiana, once in a while my mother used to get some sorghum and ginger and make some gingerbread. It wasn't often and it was our biggest treat. One day I smelled the gingerbread and came into the house to get my share while it was still hot. My mother had baked me three gingerbread men. I took them out under a hickory tree to eat them. There was a family near us poorer than we were and their boy came along as I sat down. 'Abe,' he said, 'gimme a man.' I gave him one. He crammed it into his mouth in two bites and looked at me while I was biting the legs off my first one. 'Abe, gimme that other'n'. I wanted it myself, but I gave it to him and as it followed the first, I said to him, 'You seem to like gingerbread.' "Abe', he said, 'I don't s'pose anybody on earth likes gingerbread better'n I do-and gets less'n I do.."

https://civilwartalk.com/threads/abraham-lincoln-and-gingerbread-cookies.26839/#google_vignette

Comments

Thank you, Ann for sharing this, Abe was very generous that day to give away two of his cookies.

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Oh I like this story about Lincoln! Thank you made my day!

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The History of Gingerbread | Stories | PBS Food ALSO HAS RECIPES

Answer 3

Baklava 

This is my best baklava recipe.  I hope you enjoy it!

Two things make the baklava extra delicious. The first, an unusual ingredient, is the very, very finely graded lemon zest in the filling.  The zest is so tiny that you never taste an individual bit of bitter lemon peel, yet the bitterness of the zest acts as a counterpoint to overall sweetness of the baklava.  Secondly, the syrup relies on honey and sugar, rather than just on sugar alone which makes a very tasty difference.

3/4 c or so unsalted butter melted 

1 lb phyllo pastry

Filling

4 T clear honey

2 T fresh lemon juice

1/4 c sugar

2 t ground cinnamon

1 t very, very finely grated lemon zest

2-2/3 c roughly chopped walnuts

Syrup

1-3/4 c sugar

5 T clear honey

2-1/2 c water

1 cinnamon stick

Strip of lemon peel

1. Prepare the filling. To make the filling, place the honey in a medium sized bowl. Add the lemon juice and stir until combined. Stir in the sugar, ground cinnamon, lemon zest, and nuts until will mixed. Set aside.
2. Preheat the oven to 325°F.  Butter a 9” x 13” pan.
3. Placed the first sheet of phyllo dough in the bottom of the prepared pan and brush evenly with melted butter. Lay another sheet of phyllo on top and brush again with the melted butter. Repeat this process until you have 12 sheets of phyllo in the bottom of the pan.
4. Spread half of the filling mixture over the phyllo in the base of the pan.
5. Layer another three sheets of phyllo on top of the filling, brushing each sheet with melted butter.
6. Spread remaining filling mixture over the phyllo and cover with remaining sheets of phyllo, brushing each sheet with melted butter. Brush the top with any remaining butter and score into 2 inch diamond shapes.
7. Bake for about one hour, or until crisp and golden. Remove from the oven and cool completely in the pan on a wire rack.
8. To make the syrup, place all ingredients together in a medium size sauce, pan and heat gently until the sugar has dissolved completely. Increase the heat and boil rapidly for 10 minutes, stirring occasionally.  (Note: Be precise on the 10 minutes of boiling. Too little time makes it watery and too much time makes it too thick.)  Remove the cinnamon stick and lemon peel and pour the syrup evenly over the pastry. (Note: It must be HOT syrup over COLD pastry, otherwise it turns soggy.)  Normally the syrup will come up to the top of the pastry. This is normal. It will be absorbed into the pastry overnight.
9. Let the baklava stand overnight, then cut into the diamonds scored in step 6.
10. To serve, nestle each diamond in a cupcake paper and arrange them on a plate or platter.

Comments

This sounds really good.  Thank you for sharing.

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Suggestion: If this is a new recipe, I learned to put it together with a friend. Doing it alone is difficult.

Answer 4

Fried Peach Pies

During the Civil War, GRITS (Girls Raised In The South) would bake fried pies and hand out to encamped Rebels especially in Georgia and South Carolina. They would make their biscuit dough, cut up whatever was in season (apples, apricots, cherries, figs, pears, peaches, plums) or if not in season dried fruits, Mix with sugar and/or sorghum molasses and any spices they had. Heat the mixture. Roll out the dough in a double hand size thin crust. Place a heaping spoonful of the fruit on half the crust. Fold it over and press the edge down with a fork. Drop them in a skillet of grease (usually lard) and fry one side then the other. They would the pass them out to the men in camps or as they marched by.

Every year I make a more "modern" version of these during the Holidays. Now being a MAN, I don't use a recipe. LOL! I get fresh Elberta Peaches in season wash and cut them up (without the skin), season them with AllSpice and sugar to taste. Freeze them in quart size freezer bags. During the holidays, I use canned biscuits (Grands brand usually) roll them out and follow the same procedure as above. I drop them in a skillet of light oil and fry on each side. Once they are golden brown, I place on a small plate with a dollop of Vanilla Bean ice crem on top. Hand to the Kids (5), Kids wives (4), Grandkids (12), Grand wives (4) and this year to my first great grand a little Princess. I try to limit the Grandkids to one Rebel Yell and pie apiece!

Happy and "Bless Your Heart" Holidays to you all!

Ron Floyd

Comments

This is my kind of recipe.  Thank you.

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Ron, I've heard of these pies, and always wondered what they were.  Thank you for sharing.

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My mom used to make fried pies when I  was a kid. I also made them for my kiddos when they were young. Our favorites was using apricots.

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Yes Mam! My Mother, Grandmother and Great Grandmother did the same! Apricot was our favorite too!

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My maternal grandmother did the same. Being from Georgia, her grandfather managed to meet her grandmother after Sherman's March to Atlanta. He was from Indiana and was welcomed into their home. She sent him off with the pies filled with peaches. He left, only to return a couple of months later. Pryor and Mary Ann were married within the month.

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My dad enjoyed drying the fruit from our farm and my mom would make delicious fried pies for him (and us). My sister has continued this tradition, although I think she uses frozen or canned fruit for her pies.

I may try your recipe as I have Grand Biscuits in my refrigerator. I had planned to use one can for chicken and dumplings (don't tell my daughter. She rolls out her dough), but fried pies sound mighty good on this cold December morning.

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ALLSPICE IS A PLANT FOUND IN THE BAHAMAS.  IT TASTES LIKE A COMBINTION OF CINNAMON, GINGER, AND CLOVES WHICH IS HOW IT GOT ITS NAME OF ALL SPICE.

Answer 5

Cream Cheese Cookies..   easy for old and very young to eat as they are soft pillows of deliciousness.  My great aunt

Otillia Woerner - WikiTree Profile left me a ton of recipes.  This is one of them.  

CREAM CHEESE COOKIES

1 cup shortening          1 cup sugar                  8 oz. cream cheese

1 egg                           1 tsp. vanilla                1 cup flour

Preheat oven to 325 degrees with oven racks in highest positions.

Yield about 5 doz.

 

 1.  Set electric mixer to "Cream Butter" or Medium Speed.

 2.  Cream Butter with sugar and cream cheese.  After thoroughly mixed beat on highest speed for 1 minute.

 3.  Add egg and vanilla.  Beat on "Cream Butter" or Medium Speed until mixed well.  Then beat on highest speed for 1 minute.

 4.  Add flour.  Beat on Low Speed or "Mix Cookie Dough" until thoroughly mixed.

 5.  Line very thin cookie sheets with aluminum foil.  The foil is essential for the cookie to bake properly.

 6.  Drop dough by rounded tsp. on baking sheets about 3" apart. I usually get 12 cookies on a regular baking sheet.

 7.  When putting baking sheets on both racks rotate them

half way through cooking (about 3-5 minute mark.  Put lower left sheet on upper right rack, etc.

 8.  After baking (about 8-10 minutes total time) remove to racks for cooling. Cookies should be white and fluffy with just a hint of browning to edges.

I keep them in refrigerator after baking because of high cream cheese content.  I put wax paper between layers and put them in a square Tupperware container with a lid.

Comments

Thank you Laura for sharing, I've always loved these cookies.

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I have a file of 23 cookie recipes if you would like a copy just shot me a pm with your email address I am happy to share them.

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My mother makes these and they are fabulous!

Answer 6

This is my favorite Rum Ball recipe.

2 1/2 c crushed vanilla wafers or graham crackers

1 c powdered sugar (or Stevia)

2 Tbsps DARK cocoa

1/2 c chopped nuts

3 Tbsps Karo light syrup

1/4-1/2 c Raspberry Liqueur

Mix Dry ingredients. Add syrup and liqueur and mix until moist. Roll into small balls and roll in powdered sugar or Stevia. Let set. Serve.

Comments

Judy thank you for sharing your recipe, reminds me of the cartoon Crankshaft, where his neighbor always makes her Rum Balls, now we also know how to make them. 

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Standard recipe calls for regular cocoa and brandy, rum, or whiskey. I prefer my variation.

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Thanks! I have always loved making these. Will have to try the raspberry variation, sounds great.

I roll them in granulated, rather than powdered, sugar though - powdered always requires a reroll.

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I roll mine in the Stevia, which is more granulated than powdered.... But I'm diabetic.

Answer 7

Family tradition: the day after Christmas is reserved for a large family reunion of the descendants of two Confederate soldiers. Every year we are mailed delightful instructions and updates. Some of the food and activities harken way back:

Food: "Bar-B-Que again this year. It's great!! And a few feet of choice chittlins' for those who appreciate good food without regard to source. Also, some pig feet too - they're good! Again this year - Pig Tongue!!"

Numerous sports and games. The games for children illustrate family tradition: "Chicken chasing, Pig chasing, Guinea chasing, Half Rubber..."

Competitions have prizes. The winner of the Turkey Shoot (at a target) gets a live turkey: "Must take turkey home. Turkeys may run loose in the yard much like a pet dog. They make excellent pets. You will be the envy of all your neighbors."

Changes are announced: "We have been working very hard and with much success we have gotten the Quail back on the games. If you have a dog bring 'em, however if you don't, don't worry, we have several good dogs, Stonewall and Rhett."

Comments

I love this, you've made my day

Answer 8

One of my projects especially for 2025 will be to identify those of my family that served in the Civil War. On that I am slightly in a haze, so will be doing research. I will also be re-educating myself by reviewing the Wikitree materials and videos for the Civil War's Projects.

Comments

Thank you, Alice, here's a couple of links that could help you: US Civil War: War Between the States Project  and  Civil War Project - Boot Camp

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Thanks for these links, Pam. Having 3 direct ancestors who fought on each side (as well as numerous uncles, cousins, and collaterals), I hope they will be useful in improving some of my profiles.

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D. I checked out the two links Pam recommended and they both appear to be great starting points. I especially like the Civil War Project-Boot Camp. I also see there ar some videos that came up on You Tube so began watching that also.

Thank you Pam for the suggestions. Alice

Answer 9

Tennessee Stack Cake (Warning: this is an all-day operation!)

Layers:

Sift together 4-1/2 c. flour, 1 tsp. salt, 1/2 tsp. baking soda, 1 tsp. baking powder, and 1/4 tsp. cinnamon

Cream together 6 oz. butter and 1-1/4 c. sugar. Mix in 3/4 c. molasses or sorghum, then beat in 2 eggs, one at a time. Add to dry mixture, alternating with 1/2 cup buttermilk, until mixture is stiff. Roll into a ball and cool for one hour. Divide into 6-8 equal portions and roll out into circles. Bake (on baking sheets or in cake pans on parchment or wax paper) in a moderate oven 10 minutes or so until done. Cool.

Filling:

Simmer together 8-12 cups dried  apples or peaches, 2 lbs. sugar, 2 tsp. cinnamon, 2 tsp. nutmeg, 2 tsp. molasses, and 3 cups water. Remove from heat and mash into a thick paste. Cool.

Spread 1 cup on each layer and make a stack of the layers. Wrap in dish towels and set in a cool place for at least a day. Dust with confectioner's sugar (optional).

(In the novel I'm writing - based on stories of my great-grandmother Mary - her aunt Eliza's stack cake is very much in demand at church suppers and dinner on the grounds.)

Comments

Wow D, this looks like a really tasty cake.  I'm so impressed that your writing a novel, it's great you have so many stories about your great-grandmother.

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I bet this makes a great impression with all those layers!  Sounds delish!

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The cake is great - I want to try it with peaches next time!

Actually, I guess I misspoke. There are quite a few Civil War-era family stories, but very few actual records of Mary...which is why she's a good vehicle for fictionalization. She appears only in a handful of census records and an 1862 salt list for wives of CSA soldiers, and I was only able to find her birth family about 10 years ago. No one knew exactly who she was, but I discovered that great-grandpa Bill actually married the girl next door!

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It's so fun when you get past that brick wall, same thing happened with my Bray family.

Answer 10

All these recipes sound good. I think we should set up a Civil War Project stamp of approval.  Just send me a healthy sized sample. I'll eat it and give the stamp of approval.

Comments

Hey Norman,

Most of these are Southern recipes. How about contributing a Yankee Version. Maybe something from your Bartending days!

Yes, you can also send samples!!!!

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Ron, Would you really eat anything I baked?   You have to be bold for that. I've never baked.

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Stormin' Norman,

 Nope, but I might DRINK something that you mixed up! LOL

Ron

Answer 11

My mom made “Christmas Dinner” I named it that as a kid because it’s red and green.

It’s just large, sweet Italian sausage with fennel, cans of tomatoes with the juice, sliced green peppers, onion sliced, and cubed, cooked potatoes.

The thing is, we had to wait until after midnight, Christmas Eve to Christmas Day to eat this because it had meat. Religious requirements dictated no meat on Christmas Eve. So here we are smelling the food, and watching the clock.

New Year’s Day had other traditions. My Italian grandma had to have lentil soup because it would bring her money.

My German Nana insisted on herring for her good luck.

Now, many years later not one of these traditions survives.

Comments

Thank you, Susan, for sharing your traditions.

Answer 12

Linda (Livermore Ainsworth) Pinkham

Sausage and cornbread stuffing for in or out of the bird. A favorite for generations:

SAUSAGE/CORN BREAD STUFFING

Bake 1 pan cornbread. Set aside. Brown 1 lb of (sage or hot) sausage in an iron skillet.

Add: 3-5 stalks chopped celery and 2 med chopped onions.

Season with NO SALT: 1/4 c parsley 2 tsp poultry seasoning 1/2 tsp thyme 1 tsp rubbed sage dash of red pepper flakes 2 eggs

Simmer 20 mins.

Add cornbread, croutons (I use Pepperidge farm), and 1 cup chicken broth. Adjust for dry. Bake 30-35 mins at 350°.

Happy Holidays I tried to post a shot of a red cardinal in greenery

Answer 13

Hi Pam and fellow U.S. Civil War Project Members,

It’s been another great year for the project lots of progression in connecting our veterans of the war! 

We learn so much history in our research do we not?

I have added all the 1400 veterans of the glorious 106th New York Infantry Regiment over the years and have in wonderful collaboration been able to connect many. 

The free space pages for each company of men is also available to assist in our research!

Even though this has been a monumental task it’s been very rewarding in ways unimaginable as we see through their lives what occurred in the U.S. Civil War during this dark era in our U.S. history. 

Wishing everyone a Merry Christmas and Happy Holidays May they always be bright!

Edit: Now as I don’t have a recipe to share. This makes me want to research any recipe I can find of the men and their families of the 106th NYV during regimental service!  

Comments

Andrew if anyone could find a civil war recipe it would be you.  Thank you for all the stories you've given us this year, I always look forward to seeing the next story you're sharing.

Answer 14

GENERAL COOKIE TIP:

*For really airy cookies make your own baking powder by mixing 1/2 tsp. Baking Soda and 1 tsp. Cream of Tartar. 

 

 

 

 

 

 

Answer 15

ONE LAST RECIPE:

ALMOND COOKIES

3/4 cup shortening                              3/4 cup sugar              

2-1/2 cup flour                                   1 tsp. baking powder             

1-1/2 tsp. almond extract                    1 egg

2 tablespoon water                              Almonds Blanched                                

Preheat oven to 325 degrees with oven racks in highest positions.

Yield about 3 doz.

 1.  In a large bowl mix flour, baking powder, and sugar.

 2.  With a pastry cutter mix in shortening.

 3.  In a small cup beat water, almond extract, and egg.

 4.  Blend into flour and shortening mixture.

 5.  When thoroughly mixed, kneed like bread dough. 

 6.  Form into balls the size of a walnut.

 7.  Place about 3" apart on aluminum foil lined cookie sheet.

 8.  Press almond into top of cookie making sure dough is tight around almond.

 9. When putting baking sheets on both racks rotate them half way through cooking (about 3-5 minute mark.  Put lower left sheet on upper right rack, etc.

10.  After baking (about 8-10 minutes total time) remove to racks for cooling.

VARIATION:  Chop almonds.  Mix 2 cups of chopped almonds into dough before adding egg mixture.  Increase shortening to 1 cup.

THIS RECIPE IS FROM A CARD DATED 1866 IN MY GREAT AUNT'S RECIPE BOX.

Comments

Thank you Laura for the recipe.