A dentist with an addiction to sweets?
That may qualify as an oxymoron in many places, but in the life of Doug Todd, it's a statement of fathering, family tradition and togetherness.Todd parlays weekend hours into family-centered cooking projects. These projects concentrate on basic ingredients accompanied by ample helpings of love - love of the generations gone whose recipes linger through the years.
"My grandmother carried the Apple Crunch recipe with her from England. We've altered it to use Granny Smith apples, but the rest of the simple recipe is hers," explained Todd.
A recipe that ties one generation to another.
Cinnamon Muffins fall into the same category, according to Janet Todd, Doug's wife.
"We were traveling through Cedar and stopped at Aunt Alice Braithwaite's," Janet said. "She served these wonderful muffins and we knew we had to have the recipe. Now Doug makes them almost every Sunday morning."
Weekend breakfast time breeds frustration, father Todd admits.
"You could wait all morning for all everyone to get up, then take a different breakfast order from each child. I've solved the problem with Cinnamon Muffins. Everyone loves the muffins. If they get up early, they get hot muffins and hot cinnamon sauce. If they sleep later, they get warm sauce to heat their muffin."
Warm and cozy experiences happen in the Dad-directed kitchen projects.
"The kids hover around Doug as he works," Janet explained. "They sit on the counter, cut the apples or mash the bananas. Best of all, they wait for tastes."
"And the muffin batter competes with the baked muffins. The kids like it as well as the final product," Doug said.
Todd's mother claims credit for the Frappe recipe, an old standard that never wears out.
"Doug had to test the frappe at 3 in the morning, just to make sure it would work right," Janet said.
An early morning sugar fix could be cited as evidence of addiction, but in the life of Doug Todd, the fix becomes the means to sharing generations of tradition with his own family not only on Father's Day, but all year.
1/2 cup margarine
3/4 cup sugar
21/4 cups flour
21/4 teaspoons baking powder
3/4 teaspoon salt
11/2 teaspoons nutmeg
3/4 cup milk
1/2 cup sugar
11/2 teaspoon cinnamon
1/4 cup milk
3 tablespoons light corn syrup
2 tablespoons butter or margarine Cream margarine, sugar and eggs; combine dry ingredients and gently blend into creamed mixture. Stir in milk. Spoon into lightly greased or paper-lined muffin pans. Bake at 350 degrees for 20 minutes.
For sauce, combine sugar and cinnamon, then add all other ingredients. Cook until thickened. Serve over top of warm muffins. Makes 1 dozen.
Doug's Apple Crunch
5-6 large Granny Smith apples
Fresh lemon juice
1/2 cup butter or margarine, softened
1 cup flour
1 cup brown sugar
1 cup old-fashioned oats