Fathers Day Memories

By Deb Jenkins
Staff Writer

Although Fathers Day, that assigned day, is over, the love and memories of my dad are always with me. Recently those memories brought a HUGE smile to my face when I opened an email from a lady I did not even know, Barb.

Whenever my father would make the trip from Minneapolis he would ALWAYS stop in Freeport, Minnesota and eat at Charlie’s Cafe. It was a place that, for my dad, said home and I am sure comfort food. You can bet it was consistent too. My dad loved a good sandwich and bowl of soup. After every meal he would lean back in his chair and say, with a smile, “dessert?”

Pie was his palate delight. As I write this article I am sitting in Minneapolis, another great trip and time to work and spend time with my family. I am excited about stopping at Charlie’s on my way home.

When I spoke to Barb D.Togstad, from Jamestown, about writing this article she was more than willing to give me information on her background going there and also sent me some great tid bits about the start of Charlie’s. This Cafe is giving back every time the door swings open and when it closes. Lots of memories and full stomachs.

I know there are so many places like this, in fact I would bet there is a book somewhere already written about “comfort food cafes in America.” I would love to know about any of them if you have a story. Well, keeping it short and sweet, no pun intended.

Barb’s Pie

Make pie shell and bake in oven. Let cool.

½ cup butter (room temperature)
2 squares semi-sweet chocolate, melted and cooled.
1 tsp. vanilla
¾ cup sugar
2 eggs (I substituted Egg Beaters)

Cream butter and sugar a lot. Add melted chocolate and vanilla. Beat. Add egg beaters and beat between 5 to 10 minutes. Place in pie shell and refrigerate.

Topping. Mix 1 small package instant vanilla pudding, ½ cup milk, and ½ cup whipping cream. Let set for 5 minutes. Put on top of chocolate mixture and refrigerate. The day you serve the pie, make whipped cream: beat whipping cream until thickened, then add powdered sugar and a little vanilla. Add either chopped pecans or walnuts on top of whipped cream along with chocolate shavings.

Homemade Pie Crust for a Deep Dish Pie Plate

2 ¼ cups flour
¼ tsp. salt
1 cup Crisco.

Mix flour and salt. Then mix in the Crisco until it is pea size. Add 5 Tbsp. cold water from fridge. Mix together. Roll out dough. Prick edges and bottom of crust with fork. Place either chopped pecans or walnuts on bottom of shell. Bake 450 degrees for 10 minutes until edges of crust are lightly browned.

I was told by Barb that she won a contest with this recipe. I have yet to make it, but with all my travels back and forth I am not surprised I have not found time to do it.

Until next week eat well and stay safe. Any questions or comments email .(JavaScript must be enabled to view this email address)

If You Go

What: Charlie’s Cafe
Where: 115 Main St E, Freeport MN
When: Every day, 6am-9pm
Info: 320.836.2105