Sugar Traditions

My Yoder relatives know how to cook well and, consequently, eat well. The family is rather large by today's standards - Grandma and Grandpa had 7 children, 6 of whom are married, and there are 13 grandchildren (4 are married) and 5 great-grandchildren. When we get together for meals there is always enough for everyone to stick around for the next meal, too!

A "Yoder meal" means that things such as beef and noodles are considered a side dish. (The proper way to eat beef and noodles is to place them on top of your mashed potatoes as if they were gravy, but also add some gravy for good measure!) Someone always brings a gallon-size jar of green olives from Sam's. If you were on an Atkin's diet you would not be able to find a single thing to eat.

After your stomach is so full that you feel sick (you must at least have seconds, if not thirds) then it is time for dessert! Aunt Nene often brings her "green dessert" - a frozen green ice cream bottom with a solid chocolate top. My dad makes Graham Cracker Fluff - kind of a pudding with so much whipped cream that it seems light as air, as well as several types of pies and homemade candy. Sometimes Grandma oversees the making of homemade ice cream. There is also an appropriate assortment of cookies.

But, the required dessert, the creme' de la creme', of any large Yoder gathering is the Carmel Dessert. I'm not sure how this dessert was invented, and I have never had it anywhere other than the home of a Yoder. When someone learns that there will be Carmel Dessert, the news is whispered among family members. Several of us drift toward the kitchen to see if we can be "helpful". Carmel Dessert isn't difficult to make, though it does take several hours of preparation time, and does include an element of danger. It also requires a lot of assembly, a task that is often given to the cousins. Cousin Morgan usually is responsible for the maraschino cherries, not sure why since she eats more cherries than she puts onto the plates!

Yesterday I found myself getting a little homesick. The four desserts offered at John's parents' place were not the same coma-inducing caliber of desserts that I would have received at my Yoder grandparents' house. I found myself getting tired - no doubt from the lack of sugar in my diet. Once at home I ate some Snickers, M&Ms, Butterfinger eggs, Hershey's Kisses, and Cadbury Cream Eggs. Somehow it just wasn't the same.

Carmel Dessert

1 can sweetened condensed milk
1 can pineapple rings
1 can maraschino cherries
whipped cream

Approximately 2 days prior to serving the dessert:
Place unopened can of milk in a small sauce pan. Cover can with water. Place lid on pan. Gently boil for 2-3 hours. Allow to completely cool, then place in the refrigerator until ready to serve.

Immediately before serving:
Open the milk can from both ends. Slowly push the carmel out of the can, slicing pieces off as you go. Top carmel slice with a pineapple ring, then dollop of whipped cream, then a cherry.

Additional Notes:
*This serves 6-8, depending on how thickly the carmel is sliced.
*The dangerous element: There is a risk of the milk can exploding if it is heated too quickly...
*This could be regarded as science, as it is pretty cool that the liquid milk turns into carmel via a little heat.
*Recently some person, trying to be helpful, suggested putting the pineapple ring on the plate first, then the carmel. While this does make it easier to eat, it just isn't tradition and is not viewed favorably.
*One time green maraschino cherries were used, and they were quickly vetoed. They tasted horrible!
*Next time I make this, I'll post a picture so that the instructions are more easily understood.