Lots of savory dishes have made their way onto the recipe waterfall of this blog as we’ve gotten ready for the paperback version of Running Away to Home, released tomorrow on October 2, including both antique recipes and travel photos.

How time has flown! Just one year ago, I was anxiously wondering what would happen when this book that had been my life for so long would be released for others to see. I hoped people would be kind to this third baby of sorts. I was entirely unprepared for all the good will, family connections and outpouring of love from readers that Running Away to Home would bring back to me.

Way back in Draft One, in Rovinj … probably a little cup up super-crank hot coffee just outside the frame here. Note all the terra cotta tiles outside the window. And the little orange post-its that would turn into plot points someday.

I thank everyone for such glad returns. I would like to thank you today with something sweet.

It’s time for a dessert, something Croatians are particularly good at.

This recipe was Josephine Golick’s. Anyone know if that’s the same Golick from Mrkopalj, the family that ran the store across the street from my family on Novi Varos? I’d love to know.

Enjoy this funky little dish with hot coffee on a crisp fall morning as the leaves are turning. Here’s how you do it: Put Sterc in your favorite bowl and set in the middle of the table, scooping up spoonfuls and dipping in your coffee or milk.

Love to all of you!

CRUMBED COFFEE CAKE (STERC) by Josephine Golick and Delores Sisul

1 c sugar                                                                      1 ¼ c Crisco

3 eggs                                                                           1 c milk

½ t salt                                                                        1 t baking powder

3 1/2 -4 c flour                                                           1 t vanilla

Measure flour and baking powder. Set aside. Cream shortening and sugar, add vanilla and salt. Add eggs and beat until well blended. Add flour and milk alternately, beating well until dough forms a sticky ball and holds its shape.

In a medium hot pan, 10- or 12-in skillet, melt ½ c Crisco. Add dough and start chopping and turning at a steady pace until dough becomes of crumb consistency (your preference of fine or medium-sized crumbs). Watch dough carefully while constantly chopping or turning so it doesn’t get too brown. Lower heat if necessary. About 35-40 min.

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