I am so lucky to work with Rosie. She is a human google. The other day I asked her if she knew who invented composting, and she replied "Pliney or his father Pliney the Elder!" She is so smart, loving, and giving, and she is as tiny as I am tall. If you knew her, you would want to stand in a kitchen with her canning things and listening to music all day.
ROSIE’S CHAI RECIPE
3 sticks cinnamon 4 star anise pods
30 cardamom pods 30 whole cloves
20 white peppercorns 40 small black peppercorns
10 slices of fresh ginger root 5 quarts water
Using a mortar and pestle, lightly crush dried spices (or run them through a coffee or spice mill, or just crush them with a large spoon, to release the flavor). Put the spices , and the fresh ginger root, in a large tea ball (or you can just boil them all loose in the pot). Add water; cover, bring to a boil, then reduce heat to low and simmer about 20 minutes.
Remove tea ball and spices, strain liquid through a sieve.
Add one cup sugar or honey, stir well. Optional: 1 tsp vanilla stirred in.
Add milk to taste (I usually do about 4 parts chai to 1 part milk). If you don’t add milk until you serve the chai, you can store it in the fridge, it keeps at least 2 weeks.
Variations: Good served hot or cold. The amounts of spices don’t need to be counted out, I just “wing it” and it’s a little different each time (in fact, this is about the 5th incarnation). The spices are usually available in bulk at local health food stores (you can buy in small amounts so it’s less expensive).
Chai Packets
Contents of packet – lightly crush the spices.
10 slices fresh ginger
5 quarts water (20 cups)
Cover, bring to a boil, then reduce heat to low and simmer about 20 minutes.
Remove spices, strain liquid through a sieve.
Add one cup sugar or honey,
Add milk to taste (I usually do about 4 parts chai to 1 part milk). If you don’t add milk until you serve the chai, you can store it in the fridge, it keeps at least 2 weeks. Good served hot or cold.
Wednesday, April 28, 2010
Thursday, February 11, 2010
Hummus mmmmmm!
My mom used to make hummus when she was a crazy-ass vegetarian and didn't shave her armpits or legs. We actually liked it though. Now she drives a black Mercedez and lives in a gated community with her freshly shorn contemporaries.
Chick peas 3 organic cans...
3 cloves garlic
juice of 2 lemons
1/3 c sesame tahini
1/2 tsp salt or more to taste
olive oil
Directions: Drain peas, and reserve juice. Place in a food processor and whirl away. Add all ingredients. Continue to whirl. Add olive oil and small amount of pea juice. Whirl whirl whirl. Eat with french bread or pita! Yum! Go breathe garlic breath on your friends and loved ones.
Chick peas 3 organic cans...
3 cloves garlic
juice of 2 lemons
1/3 c sesame tahini
1/2 tsp salt or more to taste
olive oil
Directions: Drain peas, and reserve juice. Place in a food processor and whirl away. Add all ingredients. Continue to whirl. Add olive oil and small amount of pea juice. Whirl whirl whirl. Eat with french bread or pita! Yum! Go breathe garlic breath on your friends and loved ones.
Sunday, February 7, 2010
Dill Pickles a la Jim Hoffer
Dill Pickles a la Jim Hoffer
(Husband of Virginia, friends of the Harlan’s and DeWitt’s)
Pickling is a easy as it looks!
Wash 20-25 dill-sized cucumbers or zucchini. Drop into pan of cold h2o and let stand overnight. Yes, tap h2o. of course you’ve selected the just picked perky fresh green cucs. From vine to brine in 24 hours is the best rule! Next AM pack into hot sterilized jars. Takes patience to juggle the dills. You’ll need clear high quality vinegar and be sure to use only sure salt—ask for course medium. Into each quart jar measure:
1/8 t powdered aluminum
1 clove garlic
2 heads of dill (fresh with seeds)
1 small hot pepper
Combine and heat to boiling:
1 c salt
3 quarts h2o
Fill the jars with this hot vinegar liquid. Garlic tilts the dills Kosher style. A washed grape leaf or two goes smack on top for green green color. Add a little more vinegar liquid. Cover the metal disk with boiling h2o and place on jars. The caps stay on permanently for dills. Expect 6-8 quarts. Allow to stand 6 weeks for curing. The best dills ever!
(Husband of Virginia, friends of the Harlan’s and DeWitt’s)
Pickling is a easy as it looks!
Wash 20-25 dill-sized cucumbers or zucchini. Drop into pan of cold h2o and let stand overnight. Yes, tap h2o. of course you’ve selected the just picked perky fresh green cucs. From vine to brine in 24 hours is the best rule! Next AM pack into hot sterilized jars. Takes patience to juggle the dills. You’ll need clear high quality vinegar and be sure to use only sure salt—ask for course medium. Into each quart jar measure:
1/8 t powdered aluminum
1 clove garlic
2 heads of dill (fresh with seeds)
1 small hot pepper
Combine and heat to boiling:
1 c salt
3 quarts h2o
Fill the jars with this hot vinegar liquid. Garlic tilts the dills Kosher style. A washed grape leaf or two goes smack on top for green green color. Add a little more vinegar liquid. Cover the metal disk with boiling h2o and place on jars. The caps stay on permanently for dills. Expect 6-8 quarts. Allow to stand 6 weeks for curing. The best dills ever!
Grandma Harlan's Tomato Preserves
Grandma Harlan’s Tomato Preserves
(“Yuck” said Shannon. “More for us” said Aunt Teri!)
10 lb tomatoes skinned
10 lb sugar
¼ to 1/3 c cloves, whole
6 lemons thinly sliced
Cook in big pot over medium heat until sugar melts and starts to bubble. “It’s done when lemons tender and tastes right” said Ruth. May take a long time depending on the moisture in the tomatoes.
(“Yuck” said Shannon. “More for us” said Aunt Teri!)
10 lb tomatoes skinned
10 lb sugar
¼ to 1/3 c cloves, whole
6 lemons thinly sliced
Cook in big pot over medium heat until sugar melts and starts to bubble. “It’s done when lemons tender and tastes right” said Ruth. May take a long time depending on the moisture in the tomatoes.
Bubbe's Apple Butter
Bubbe’s Apple Butter
4 lbs apples. Bubbe uses honey crisp apples. Quarter apples, don’t core them.
Roughly ½ gallon of apple cider
2 c sugar
1 ½ t cinnamon
½ t cloves
Juice of one lemon
Grate the rind
Prepare the jars: heat oven to 225 and place jars, but not lids, on the baking racks. Jars will need to stay in the oven for at least 20 min. wash the lids with hot water and let them fry completely on a clean towel.
Make the apple butter:
Combine ingredients and pour in crock pot on high, reduce heat to low and cook 4-5 hours. This one needs to be continued….
4 lbs apples. Bubbe uses honey crisp apples. Quarter apples, don’t core them.
Roughly ½ gallon of apple cider
2 c sugar
1 ½ t cinnamon
½ t cloves
Juice of one lemon
Grate the rind
Prepare the jars: heat oven to 225 and place jars, but not lids, on the baking racks. Jars will need to stay in the oven for at least 20 min. wash the lids with hot water and let them fry completely on a clean towel.
Make the apple butter:
Combine ingredients and pour in crock pot on high, reduce heat to low and cook 4-5 hours. This one needs to be continued….
Aunt Teri's Uncooked Strawberry Jam
Aunt Teri’s Uncooked Strawberry Jam
1 c sugar
1 lb strawberries
Stand for 12 hours
Cook 4 c at a time, boil 2 min. Put into crock or enamel bowl 2 days. Jar and cover with paraffin.
1 c sugar
1 lb strawberries
Stand for 12 hours
Cook 4 c at a time, boil 2 min. Put into crock or enamel bowl 2 days. Jar and cover with paraffin.
Grandpa Harlan's Pomegranate Jelly
Grandpa Harlan’s Pomegranate Jelly
The Harlan’s had a pomegranate tree and were forced to can jelly late in their lives.
4 c pomegranate juice (9 or 10 pomegranates)
7 ½ c sugar
1 bottle of pectin
Blend seed and strain through cloth. Let settle. May refrigerate up to one week. Measure juice and bring to full rolling boil with sugar. add pectin. Boil 30 seconds more. Remove and pour into sterilized jars. “Doesn’t take too long” he said. Juice freezes well.
The Harlan’s had a pomegranate tree and were forced to can jelly late in their lives.
4 c pomegranate juice (9 or 10 pomegranates)
7 ½ c sugar
1 bottle of pectin
Blend seed and strain through cloth. Let settle. May refrigerate up to one week. Measure juice and bring to full rolling boil with sugar. add pectin. Boil 30 seconds more. Remove and pour into sterilized jars. “Doesn’t take too long” he said. Juice freezes well.
Grandpa Harlan's 5/3
Grandpa Harlan’s 5/3
Dissolve:
3 c sugar
3 c water
Blend:
1 can frozen OJ
1 can frozen lemonade
3 bananas
1 can crushed pineapple
1 can water
3 egg whites beaten stiffly.
Combine ingredients and put in ice cream maker.
Instead of frozen canned juice, you can substitute 3 lemons, 3 oranges ground minus peel.
Dissolve:
3 c sugar
3 c water
Blend:
1 can frozen OJ
1 can frozen lemonade
3 bananas
1 can crushed pineapple
1 can water
3 egg whites beaten stiffly.
Combine ingredients and put in ice cream maker.
Instead of frozen canned juice, you can substitute 3 lemons, 3 oranges ground minus peel.
Sue Ellen's Springerle
Sue Ellen’s Springerle
(Sue Ellen was a midwife that Bubbe just adored. She passed away suddenly and broke everyone’s hearts.)
Beat until light:
4 effs
Add gradually:
2 c sugar and 1 t anise extract
Sift and add:
3 c all purpose flour
½ t double acting baking powder
Sprinkle ½ c flour on pastry cloth. Turn and knead to stiffen approximately ½ c more flour. Roll to 1/3 thick- roll with imprint and separate the squares to dry x 12 hours. Preheat oven to 300. Grease cookie sheets and sprinkle 2 T anise seed. Bake 15 min.
(Sue Ellen was a midwife that Bubbe just adored. She passed away suddenly and broke everyone’s hearts.)
Beat until light:
4 effs
Add gradually:
2 c sugar and 1 t anise extract
Sift and add:
3 c all purpose flour
½ t double acting baking powder
Sprinkle ½ c flour on pastry cloth. Turn and knead to stiffen approximately ½ c more flour. Roll to 1/3 thick- roll with imprint and separate the squares to dry x 12 hours. Preheat oven to 300. Grease cookie sheets and sprinkle 2 T anise seed. Bake 15 min.
Pecan Snowballs
Pecan Snowballs
(These are really good. A lady Bubbe met at a health club gave her the recipe, but she doesn’t remember her name…)
1 c butter
4 T sugar
¼ t salt
2 t vanilla or rum
2 c sifted cake flour
2 c chopped pecans
Cream butter and sugar and add vanilla, mix well. Add flour and nuts. Roll into small balls. Place on greased cookie sheet. Bake at 300 for about 45 min. Roll while still hot in sugar. Roll again when cold.
(These are really good. A lady Bubbe met at a health club gave her the recipe, but she doesn’t remember her name…)
1 c butter
4 T sugar
¼ t salt
2 t vanilla or rum
2 c sifted cake flour
2 c chopped pecans
Cream butter and sugar and add vanilla, mix well. Add flour and nuts. Roll into small balls. Place on greased cookie sheet. Bake at 300 for about 45 min. Roll while still hot in sugar. Roll again when cold.
Teri Sharp's Orange Madelines
Teri Sharp’s Orange Madelines
Melt ¾ c unsalted butter, set aside
Combine:
2 eggs
1/3 c honey
¼ c sugar
1 ½ t grated orange peel
1/8 t allspice
Whisk over saucepan of simmering h20 until lukewarm. Beat on high speed until 3x volume, about 10 min. Beat in ½ t vanilla. Reduce speed to low and gradually add 1 c sifted flour. Transfer 1/3 batter and add melted butter. Fold back. Spoon onto buttered, floured molds, filling almost to top. Bake 400 for 12 mintues, rotating pan 180 degrees ½ through baking. Cool on wire rack and sprinkle with confectioners’ sugar. Makes 24!
Melt ¾ c unsalted butter, set aside
Combine:
2 eggs
1/3 c honey
¼ c sugar
1 ½ t grated orange peel
1/8 t allspice
Whisk over saucepan of simmering h20 until lukewarm. Beat on high speed until 3x volume, about 10 min. Beat in ½ t vanilla. Reduce speed to low and gradually add 1 c sifted flour. Transfer 1/3 batter and add melted butter. Fold back. Spoon onto buttered, floured molds, filling almost to top. Bake 400 for 12 mintues, rotating pan 180 degrees ½ through baking. Cool on wire rack and sprinkle with confectioners’ sugar. Makes 24!
Granny Katter's Molasses Crisps
Granny Katter’s Molasses Crisps
¾ c butter
1 c sugar
1 egg
¼ c molasses
2c flour
½ t salt
2 t soda
½ t cloves
½ t ginger
1 t cinnamon
Cream butter and sugar, add egg and molasses and beat well. Sift dry ingredients and add to wet mixture and mix well. Make into small balls and roll in granulated sugar. Bake at 350 for 15 min.
¾ c butter
1 c sugar
1 egg
¼ c molasses
2c flour
½ t salt
2 t soda
½ t cloves
½ t ginger
1 t cinnamon
Cream butter and sugar, add egg and molasses and beat well. Sift dry ingredients and add to wet mixture and mix well. Make into small balls and roll in granulated sugar. Bake at 350 for 15 min.
Granny Katter's Molasses Cookies
Granny Katter’s Molasses Cookies
½ c each brown and white sugar
½ c butter
1 egg
½ c molasses
½ c sour milk or coffee
1 t ginger
1 t cinnamon
¼ t cloves
1 t soda
2 c flour
Cream sugar and butter, add egg and molasses, and sour milk or coffee. Sift dry ingredients and mix with wet ingredients. Bake 400 for 10 min.
½ c each brown and white sugar
½ c butter
1 egg
½ c molasses
½ c sour milk or coffee
1 t ginger
1 t cinnamon
¼ t cloves
1 t soda
2 c flour
Cream sugar and butter, add egg and molasses, and sour milk or coffee. Sift dry ingredients and mix with wet ingredients. Bake 400 for 10 min.
Maud's Lace Cookies
Maud’s Lace Cookies
¾ c chopped almond
1/3 c sugar
1 stick butter
1 T flour, rounded
2 T milk or cream
Mix in a sauce pan and let “bump” a minute. Drop by tsp on greased and floured cookie sheep. Bake at 325-350. Watch for time. Cool before removing from sheet. Can brush with chocolate.
¾ c chopped almond
1/3 c sugar
1 stick butter
1 T flour, rounded
2 T milk or cream
Mix in a sauce pan and let “bump” a minute. Drop by tsp on greased and floured cookie sheep. Bake at 325-350. Watch for time. Cool before removing from sheet. Can brush with chocolate.
Ruthie Poothie's Macaroons
Ruth’s Macaroons
2 t vanilla
5 c Baker’s Angel Flake Coconut
1 can Eagle Brand sweetened evaporated milk
Combine coconut, milk and vanilla and mix well. Drop from teaspoon 1 inch apart onto a well-greased baking sheet. Bake at 350 for 10-12 minutes, or until browned. Remove from oven immediately. Place on waxed paper and place in freezer.
2 t vanilla
5 c Baker’s Angel Flake Coconut
1 can Eagle Brand sweetened evaporated milk
Combine coconut, milk and vanilla and mix well. Drop from teaspoon 1 inch apart onto a well-greased baking sheet. Bake at 350 for 10-12 minutes, or until browned. Remove from oven immediately. Place on waxed paper and place in freezer.
Sherry Campbell's Ginger Bread "Persons"
Sherry Campbell’s Ginger Bread “Persons”
½ c soft butter
1 1/3 c sugar
1 egg slightly beaten
¾ c molasses
Grated orange and lemon peel
4 c sifted flour
1 t cinnamon
1 t ginger
½ t nutmeg
½ t cloves
½ t allspice
1 t baking powder
Cream butter and sugar, add egg and molasses and beat well. Add peels. Sift 3 ½ c flour with spices, and baking soda and add to creamed mixture. Mix well. Add just enough flour to make stiff but not dry. Cover and chill 45 minutes. Roll ½ dough to ¼ in thick. Cut into shapes and lay on greased cookie sheet. Bake at 350 for 8-10 minutes.
½ c soft butter
1 1/3 c sugar
1 egg slightly beaten
¾ c molasses
Grated orange and lemon peel
4 c sifted flour
1 t cinnamon
1 t ginger
½ t nutmeg
½ t cloves
½ t allspice
1 t baking powder
Cream butter and sugar, add egg and molasses and beat well. Add peels. Sift 3 ½ c flour with spices, and baking soda and add to creamed mixture. Mix well. Add just enough flour to make stiff but not dry. Cover and chill 45 minutes. Roll ½ dough to ¼ in thick. Cut into shapes and lay on greased cookie sheet. Bake at 350 for 8-10 minutes.
Alice Cook's Fruit Cookies
Alice Cook’s Fruit Cookies
Whip until very stiff:
2 egg whites
1/8 t salt
Then add:
1 c sugar
½ t vanilla
Fold in:
1 c chopped dates
1 c chopped nuts
1 c angel flake coconut
Bake at 350 in a casserole for 30-35 min. Cool. Rinse hands in cold water and make balls. Dip into granulated sugar, flatten if you like. Top with candied cherry if you like. Let dry before storing. Freeze well.
Whip until very stiff:
2 egg whites
1/8 t salt
Then add:
1 c sugar
½ t vanilla
Fold in:
1 c chopped dates
1 c chopped nuts
1 c angel flake coconut
Bake at 350 in a casserole for 30-35 min. Cool. Rinse hands in cold water and make balls. Dip into granulated sugar, flatten if you like. Top with candied cherry if you like. Let dry before storing. Freeze well.
Ginny Hoffer's Date Nut Cookies
Ginny Hoffer’s Date Nut Cookies (friend of the Harlan’s. They knew each other when they were young and grew old together!)
1 c brown sugar
1 ½ c butter
4 eggs
2 c flour
1 t soda
1 t vanilla
1 c sugar
¼ t salt
1 c quaker oats
1 c coconut
1 c chopped dates
1 c chopped nuts
Cream butter, sugars, and add egg, flour etc…Drop by tsp on ungreased cookie sheet. Bake at 350 for 10-12 minutes. Watch carefully!
1 c brown sugar
1 ½ c butter
4 eggs
2 c flour
1 t soda
1 t vanilla
1 c sugar
¼ t salt
1 c quaker oats
1 c coconut
1 c chopped dates
1 c chopped nuts
Cream butter, sugars, and add egg, flour etc…Drop by tsp on ungreased cookie sheet. Bake at 350 for 10-12 minutes. Watch carefully!
Aunt Edna's Date Pin Wheels
Aunt Edna’s Date Pin Wheels
1 lb pitted dates, chopped
½ c water
½ c sugar
1 well beaten egg
½ t vanilla
2 c flour
½ t baking soda
½ t salt
1 c chopped nuts
Combine and cook dates, water and sugar until thick (2-3 minutes) stir constantly and cool. Cream butter, sugar, egg, and vanilla. Sift dry ingredients and add to creamed mixture. Stir until smooth. Chill. Divide dough to half. Roll one part on lightly floured surface until ¼ in thick. Combine dates and nuts- spread ½ filling evenly over dough. Roll like jelly roll, wrap in waxed paper with open edge on bottom. Repeat remaining dough. Chill. Cut into ¼ in slices. Place on greased baking sheet. Bake at 400 for 8-10 minutes. Makes 3 dozen.
1 lb pitted dates, chopped
½ c water
½ c sugar
1 well beaten egg
½ t vanilla
2 c flour
½ t baking soda
½ t salt
1 c chopped nuts
Combine and cook dates, water and sugar until thick (2-3 minutes) stir constantly and cool. Cream butter, sugar, egg, and vanilla. Sift dry ingredients and add to creamed mixture. Stir until smooth. Chill. Divide dough to half. Roll one part on lightly floured surface until ¼ in thick. Combine dates and nuts- spread ½ filling evenly over dough. Roll like jelly roll, wrap in waxed paper with open edge on bottom. Repeat remaining dough. Chill. Cut into ¼ in slices. Place on greased baking sheet. Bake at 400 for 8-10 minutes. Makes 3 dozen.
Grandpa Harlan's Fruit Nut Bars
Dad’s Fruit Nut bars (Grandpa Harlan)
Grandpa Harlan made these for Bubbe when she was living in Ft Defiance. He made up the recipe.
½ pound seedless raisins
½ pound pitted dates
½ pound currants
½ pound apricots
½ pound walnuts
½ pound almonds
¼ c. orange juice (or burbon, or rum)
Grind all ingredients and mash in a pan. Cut and wrap individually. Eat em up yum yum!
Grandpa Harlan made these for Bubbe when she was living in Ft Defiance. He made up the recipe.
½ pound seedless raisins
½ pound pitted dates
½ pound currants
½ pound apricots
½ pound walnuts
½ pound almonds
¼ c. orange juice (or burbon, or rum)
Grind all ingredients and mash in a pan. Cut and wrap individually. Eat em up yum yum!
Bourbon Balls!
Bourbon Balls (Grandma Harlan’s nickname for Maurice?!)
2 T cocoa
1 ½ c powdered sugar
1 c broken pecans
1/3 c bourbon
2 T light kayro syrup
2 ½ c vanilla wafer crumbs
Sift cocoa and 1 c sugar. Combine bourbon with syrup and stir into sugar/cocoa mixture. Add the vanilla wafer crumbs and pecans and mix thoroughly. Shape into small balls and roll in remaining sugar. Yields 5-6 dozen.
2 T cocoa
1 ½ c powdered sugar
1 c broken pecans
1/3 c bourbon
2 T light kayro syrup
2 ½ c vanilla wafer crumbs
Sift cocoa and 1 c sugar. Combine bourbon with syrup and stir into sugar/cocoa mixture. Add the vanilla wafer crumbs and pecans and mix thoroughly. Shape into small balls and roll in remaining sugar. Yields 5-6 dozen.
Apricot and Almond Pastry
Apricot and Almond Pastry (Alice Cook, my God mammy!)
Here’s a New Zealand yuuuumie for you to try…
1 ¼ cake flour, sifted after measuring (or before if you’d like it richer)
¼ t salt
¾ c shortening
3 eggs
1 c apricot jam
¼ lb butter
½ c sugar
¼ vanilla cooke crumbs (vanilla wafers or Lorna Doons)
¼ c finely ground almonds (I use my blender)
Sift flour and salt into a bowl. Cut in shortening with a a pastry blender until consistency of course sand. I like that! Beat one egg and add to flour mixture, tossing lightly. Better close your window….until a ball of dough is formed. Wrap in wax paper and chill for 1 hour-or-overnight. Roll out dough ¼ in thick on a lightly floured surface and line a 9 in pie plate with it. Spread apricot jam over dough. Preheat oven to 350 degrees. Cream butter , add sugar beating until light and fluffy. Add remaining eggs and beat well. Add crumbs and nuts, beating well. Pour over jam and bake 30 min. until delicately browned on top. This must cool for several hours to set properly. May be served with a dab of whipped cream, if you long to get pudgy---but is rich, rich, rich without. Different and good! It keeps well for up to three days, if you can keep it that long… and is a nice “make ahead” dessert.
Here’s a New Zealand yuuuumie for you to try…
1 ¼ cake flour, sifted after measuring (or before if you’d like it richer)
¼ t salt
¾ c shortening
3 eggs
1 c apricot jam
¼ lb butter
½ c sugar
¼ vanilla cooke crumbs (vanilla wafers or Lorna Doons)
¼ c finely ground almonds (I use my blender)
Sift flour and salt into a bowl. Cut in shortening with a a pastry blender until consistency of course sand. I like that! Beat one egg and add to flour mixture, tossing lightly. Better close your window….until a ball of dough is formed. Wrap in wax paper and chill for 1 hour-or-overnight. Roll out dough ¼ in thick on a lightly floured surface and line a 9 in pie plate with it. Spread apricot jam over dough. Preheat oven to 350 degrees. Cream butter , add sugar beating until light and fluffy. Add remaining eggs and beat well. Add crumbs and nuts, beating well. Pour over jam and bake 30 min. until delicately browned on top. This must cool for several hours to set properly. May be served with a dab of whipped cream, if you long to get pudgy---but is rich, rich, rich without. Different and good! It keeps well for up to three days, if you can keep it that long… and is a nice “make ahead” dessert.
Almond Crescents
Almond Crescents (Bubbe forgot who gave her this recipe, but she liked it!)
1 c butter
2 t vanilla
¼ c powdered sugar
1 T water
2 c flour
1 c chopped, blanched almonds
Form into crescents 2 in long. Bake on ungreased cookie sheep at 300 for 20 minutes. While hot, roll in powdered sugar (the cookies, not you).
1 c butter
2 t vanilla
¼ c powdered sugar
1 T water
2 c flour
1 c chopped, blanched almonds
Form into crescents 2 in long. Bake on ungreased cookie sheep at 300 for 20 minutes. While hot, roll in powdered sugar (the cookies, not you).
Sour Cream Walnut Cake
Sour Cream Walnut Cake (Bubbe got this recipe from the paper when I was born!)
½ c butter
1 ½ c sugar
3 eggs separated
3 T grated lemon peel
2 c sifted flour
1 t soda
1 t baking powder
¼ t salt
1 c sour cream
1 c chocolate chips
1 c chopped walnuts
2 T OJ
2 T lemon juice
Cream 1 c sugar with butter. Add egg yolks singly and beat well after each. Stir in lemon peel. Sift flour, soda, baking powder, and salt. Add alternately with sour cream, blending well. Beat egg whites until stiff and add chocolate chips and nuts. Grease and flour pan. Bake at 350 for 50 min. while hot, baste with sauce (1/2 c sugar and juice boiled for 1 min).
½ c butter
1 ½ c sugar
3 eggs separated
3 T grated lemon peel
2 c sifted flour
1 t soda
1 t baking powder
¼ t salt
1 c sour cream
1 c chocolate chips
1 c chopped walnuts
2 T OJ
2 T lemon juice
Cream 1 c sugar with butter. Add egg yolks singly and beat well after each. Stir in lemon peel. Sift flour, soda, baking powder, and salt. Add alternately with sour cream, blending well. Beat egg whites until stiff and add chocolate chips and nuts. Grease and flour pan. Bake at 350 for 50 min. while hot, baste with sauce (1/2 c sugar and juice boiled for 1 min).
White Brownies
White Brownies
4 eggs
1 stick butter
2 c sugar
1 t vanilla
Pinch salt
6 oz chocolate chips
350 for 25-30 min in a 9x13 in greased pan. MMMMMMMMM!
This recipe is missing the flour... I'll have to look up the amt next time I'm at Bubbe's house...
4 eggs
1 stick butter
2 c sugar
1 t vanilla
Pinch salt
6 oz chocolate chips
350 for 25-30 min in a 9x13 in greased pan. MMMMMMMMM!
This recipe is missing the flour... I'll have to look up the amt next time I'm at Bubbe's house...
Heath Bar Brownies
Heath bar Brownies
1 ½ c flour
2 t baking powder
½ c butter
1 c sugar
½ c packed brown sugar
2 eggs
1 t vanilla
1 c crushed heath bars
Mix ingredients and pour into a 9x13 in greased pan. Bake at 350 for 30 min.
1 ½ c flour
2 t baking powder
½ c butter
1 c sugar
½ c packed brown sugar
2 eggs
1 t vanilla
1 c crushed heath bars
Mix ingredients and pour into a 9x13 in greased pan. Bake at 350 for 30 min.
Etta Avenell's Brownies
Etta Avenell’s Brownies (Bubbe’s piano teacher!)
1 c sugar
2 squares chocolate
1 c nuts
Pinch salt 2 eggs
1 scant c flour
¾ t baking powder
1 t vanilla
½ c melted butter (melt with chocolate)
Mix dry ingredients, add eggs, butter and chocolate, nuts, vanilla. Bake at 350 for 30 minutes in greased 9x9 pan. Cool and cut into squares. Then practice the damn piano!
1 c sugar
2 squares chocolate
1 c nuts
Pinch salt 2 eggs
1 scant c flour
¾ t baking powder
1 t vanilla
½ c melted butter (melt with chocolate)
Mix dry ingredients, add eggs, butter and chocolate, nuts, vanilla. Bake at 350 for 30 minutes in greased 9x9 pan. Cool and cut into squares. Then practice the damn piano!
Granny Katter's Orange Cake
Granny Katter’s Orange Cake
Sauce:
Juice of 1 orange
Juice of 1 lemon
½ c sugar
Dissolve and let stand while cake bakes. Spread over cake just out of oven.
Grind rind of orange and lemon
1 c sugar
Pinch salt
½ c butter
1 beaten egg
1 c buttermilk
1 t soda
2 c flour
Mix ingredients and pour into a 9x13 in greased cake pan. Bake at 350 for 40-45 minutes.
Sauce:
Juice of 1 orange
Juice of 1 lemon
½ c sugar
Dissolve and let stand while cake bakes. Spread over cake just out of oven.
Grind rind of orange and lemon
1 c sugar
Pinch salt
½ c butter
1 beaten egg
1 c buttermilk
1 t soda
2 c flour
Mix ingredients and pour into a 9x13 in greased cake pan. Bake at 350 for 40-45 minutes.
Grandma Harlan's Yummy Chocolate Cake
Grandma Harlan’s yummy chocolate cake
2/3 c butter
2 c sugar
2 eggs
1 c sour cream
2 c flour
1 c coco
1 c boiling water
½ t baking powder
2 t baking soda
1 t vanilla
1 t cinnamon
Cream butter and sugar, add eggs, sour cream. Sift flour, coco, baking powder, baking soda, cinnamon and add to wet ingredients. Pour into a greased bunt cake pan. Add boiling water over the top, mix gently. Bake at 350 for about 50 min. eat up! Yummy with fresh whipped cream on top! Happy birthday!
2/3 c butter
2 c sugar
2 eggs
1 c sour cream
2 c flour
1 c coco
1 c boiling water
½ t baking powder
2 t baking soda
1 t vanilla
1 t cinnamon
Cream butter and sugar, add eggs, sour cream. Sift flour, coco, baking powder, baking soda, cinnamon and add to wet ingredients. Pour into a greased bunt cake pan. Add boiling water over the top, mix gently. Bake at 350 for about 50 min. eat up! Yummy with fresh whipped cream on top! Happy birthday!
Grandma Harlan's Cherry Chocolate Cake
Grandma Harlan's Cherry Chocolate Cake (cheater style)
2 eggs
1 t almond extract
Dunkin Heinz Chocolate Cake mix
21 oz cherry pie filling
2 T oil
1 c chocolate chips
Preheat oven to 350. Beat eggs and almond extract. Add cake mix and blend. Stir in pie mix with spoon and add oil and chocolate chips. Pour into greased 9x13 and bake for 25 or 30 min. Maybe longer…
2 eggs
1 t almond extract
Dunkin Heinz Chocolate Cake mix
21 oz cherry pie filling
2 T oil
1 c chocolate chips
Preheat oven to 350. Beat eggs and almond extract. Add cake mix and blend. Stir in pie mix with spoon and add oil and chocolate chips. Pour into greased 9x13 and bake for 25 or 30 min. Maybe longer…
Bubbe's Cheesecake
Bubbe’s Cheese Cake (To die for!!)
Crust:
¾ c coarsely ground walnuts
¾ c crushed gram crackers
3 T melted butter
Blend in a cuisinart, and pat into a spring form pan
Filling:
4 x 8 oz pkg cream cheese at room temp
4 eggs room temp
1 ¼ c sugar
1 T fresh lemon juice
2 t vanilla
Beat cream cheese until smooth. Add eggs, sugar, lemon juice, vanilla and beat thoroughly. Pour over crust and bake at 350. For a 10 in spring form 40-45 min. for a 9 in spring form, bake 50-55 min. Remove from oven and cool for 15 min (keep oven at 350).
Topping:
2 c sour cream
¼ c sugar
1 t vanilla
Combine ingredients and refrigerate. Pour over top of cheese cake within ½ in from edge. Bake 5 min at 350. Refrigerate for 24 hours.
Glaze:
1 qt med strawberries
12 oz red raspberry jelly
1 T cornstarch
¼ c cointreau
¼ c water
Several hours before serving, wash and hull strawberries, let dry. Combine jelly with cornstarch in pan and mix well. Add jelly and cointreau, water. Cook over med heat until thick, about 5 min. cool and glaze over strawberries (points up) on cake. Refrigerate until set. Watch your guests faint from the sight and taste!
Crust:
¾ c coarsely ground walnuts
¾ c crushed gram crackers
3 T melted butter
Blend in a cuisinart, and pat into a spring form pan
Filling:
4 x 8 oz pkg cream cheese at room temp
4 eggs room temp
1 ¼ c sugar
1 T fresh lemon juice
2 t vanilla
Beat cream cheese until smooth. Add eggs, sugar, lemon juice, vanilla and beat thoroughly. Pour over crust and bake at 350. For a 10 in spring form 40-45 min. for a 9 in spring form, bake 50-55 min. Remove from oven and cool for 15 min (keep oven at 350).
Topping:
2 c sour cream
¼ c sugar
1 t vanilla
Combine ingredients and refrigerate. Pour over top of cheese cake within ½ in from edge. Bake 5 min at 350. Refrigerate for 24 hours.
Glaze:
1 qt med strawberries
12 oz red raspberry jelly
1 T cornstarch
¼ c cointreau
¼ c water
Several hours before serving, wash and hull strawberries, let dry. Combine jelly with cornstarch in pan and mix well. Add jelly and cointreau, water. Cook over med heat until thick, about 5 min. cool and glaze over strawberries (points up) on cake. Refrigerate until set. Watch your guests faint from the sight and taste!
Alice Cook's Carrot Cake
Alice Cook’s Carrot Cake
Beat 3 eggs
Add 2 c sugar and beat well.
Add 1 c oil and beat well
Add 2 c flour
1 t soda
½ t salt
1 t cinnamon
½ t allspice
½ t cloves
½ t nutmeg
Add 1 c drained crushed pineapple
2 c finely grated carrots
1 ½ c chopped walnuts
Bake at 350 for 40-45 minutes in a 9x12 in pan.
Frosting:
6 oz creamed cheese
½ c butter
2 c and 6 T powdered sugar
1 t vanilla
2 c coconut
Mix well and spread over warm cake!
Beat 3 eggs
Add 2 c sugar and beat well.
Add 1 c oil and beat well
Add 2 c flour
1 t soda
½ t salt
1 t cinnamon
½ t allspice
½ t cloves
½ t nutmeg
Add 1 c drained crushed pineapple
2 c finely grated carrots
1 ½ c chopped walnuts
Bake at 350 for 40-45 minutes in a 9x12 in pan.
Frosting:
6 oz creamed cheese
½ c butter
2 c and 6 T powdered sugar
1 t vanilla
2 c coconut
Mix well and spread over warm cake!
Shannon's Apple Cake
Shannon’s Apple Cake (stolen from Cindy Gluck, my nurse manager at UMC)
1 1/2 c sugar
¼ c sugar combined with 2 t cinnamon
½ c soft butter
1 t vanilla
Block of cream cheese
2 lg eggs
1 ½ c flour
¼ c salt
3 c chopped apple
Combine sugar with butter and cream cheese. Add eggs, flour, etc… combine ¼ c sugar with cinnamon. Add 2 T to apples before folding into mixture. Pour into oiled spring form pan and top with remaining sugar cinnamon mixture.
Bake 1 ¼ hour at 350.
1 1/2 c sugar
¼ c sugar combined with 2 t cinnamon
½ c soft butter
1 t vanilla
Block of cream cheese
2 lg eggs
1 ½ c flour
¼ c salt
3 c chopped apple
Combine sugar with butter and cream cheese. Add eggs, flour, etc… combine ¼ c sugar with cinnamon. Add 2 T to apples before folding into mixture. Pour into oiled spring form pan and top with remaining sugar cinnamon mixture.
Bake 1 ¼ hour at 350.
Randy's Mexican Corn Bread
Randy’s Mexican Corn Bread (Randy cleaned the floors in Labor and Delivery and Bubbe and I both loved working with him!)
2 c cornmeal
1 t baking powder
1 egg
1 c milk
¼ c oil
1 can creamed corn
½ lb grated cheddar (reserve ½ c for topping)
4-6 toasted peeled seeded green chilies, diced
Put egg, milk, and corn in blender. Combine dry ingredients. Add all liquids. Fold in cheese and chilies. Grease baking dish. Bake at 425 for 35-40 min. add ½ c cheese last 5 min.
2 c cornmeal
1 t baking powder
1 egg
1 c milk
¼ c oil
1 can creamed corn
½ lb grated cheddar (reserve ½ c for topping)
4-6 toasted peeled seeded green chilies, diced
Put egg, milk, and corn in blender. Combine dry ingredients. Add all liquids. Fold in cheese and chilies. Grease baking dish. Bake at 425 for 35-40 min. add ½ c cheese last 5 min.
Carrot Bread
Carrot Bread (Aunt Gay’s. Husband was Maurice’s commanding officer. She drove across the country in the early 20’s with her 4 children. She drilled a hole in the floor boards and put a funnel through it so her kids could pee, and she wouldn’t have to stop the car!)
1 ½ c vegetable oil
2 c sugar
2 c flour
2 c grated carrots
4 eggs, slightly beaten
1 c cut pecans
2 t soda
2 t cinnamon
½ t vanilla
½ t almond
Mix all ingredients, pour into 2 loaf pan. Bake at 325 for 1 hour. Pack the grated carrot down slightly, not really hard but you can get almost an extra ¼ c of carrots in. I wrap the bread in aluminum foil and it can be frozen.
1 ½ c vegetable oil
2 c sugar
2 c flour
2 c grated carrots
4 eggs, slightly beaten
1 c cut pecans
2 t soda
2 t cinnamon
½ t vanilla
½ t almond
Mix all ingredients, pour into 2 loaf pan. Bake at 325 for 1 hour. Pack the grated carrot down slightly, not really hard but you can get almost an extra ¼ c of carrots in. I wrap the bread in aluminum foil and it can be frozen.
Bishop's Bread
Bishop’s Bread
1 c sugar
3 eggs
1 ½ c flour
½ c whole walnuts
½ c seeded dates
6 oz sweet chocolate
1 ½ tsp baking powder
½ c whole brazil nuts
1 bottle drained maraschino cherry
Beat eggs well, add sugar, flour, and baking powder. Add all fruits and nuts whole. Cut chocolate into large pieces and add to mixture. Bake in 2 small or 1 lg loaf pan lined with waxed paper. Bake 275 for 1 hr and 25 min. serve with butter if you can stand the idea.
1 c sugar
3 eggs
1 ½ c flour
½ c whole walnuts
½ c seeded dates
6 oz sweet chocolate
1 ½ tsp baking powder
½ c whole brazil nuts
1 bottle drained maraschino cherry
Beat eggs well, add sugar, flour, and baking powder. Add all fruits and nuts whole. Cut chocolate into large pieces and add to mixture. Bake in 2 small or 1 lg loaf pan lined with waxed paper. Bake 275 for 1 hr and 25 min. serve with butter if you can stand the idea.
Granny Katter's Anise Brod
Anise Brod (Granny Katter!)
1 c white sugar
2 c flour
4 big eggs
1-2 t anise seed
Beat whole eggs until lemon colored. Add sugar gradually. Add flour gradually, beating well. Add a little see to dough and sprinkle rest of over bottom pan. Grease 9x9 pan. Bake 300-325. Slice and toast at 225 degree until dry.
1 c white sugar
2 c flour
4 big eggs
1-2 t anise seed
Beat whole eggs until lemon colored. Add sugar gradually. Add flour gradually, beating well. Add a little see to dough and sprinkle rest of over bottom pan. Grease 9x9 pan. Bake 300-325. Slice and toast at 225 degree until dry.
Peggy Sheppard's Muffins
Peggy Sheppard’s Muffins (Bubbe’s midwife friend)
2 c all purpose flour
3 T sugar
3 t baking powder
½ t salt
1 c milk
1 egg
4 T melted, cooled butter
Preheat oven to 425. Prepare muffin cups. Sift flour, sugar, baking powder, salt. Make a well and pour milk into bowl, add egg and beat well. Add at once to flour mixture with butter and 12-15 circular strokes. Batter will be lumpy. Fill muffin cups 2/3 full and bake 20-25 minutes. Remove immediately.
Blueberry: increase sugar to ½ c, stir in ¾ c blueberries into flour mixture before making well.
Cheese: decrease sugar to 1 T. stir in ½- ¾ c shredded cheddar into flour mixture before making well.
Cornmeal: substitute 1 c cornmeal for 1 c flour
Jam: add ½ t jam to each muffin before baking.
Orange: increase sugar to ½ c. add 1 T grated orange peel. Substitute ¼ c OJ for ¼ c milk.
Nut: increase sugar to ½ c. add ½ c nuts to flour
Raisin: add ¾ c raisins to flour.
2 c all purpose flour
3 T sugar
3 t baking powder
½ t salt
1 c milk
1 egg
4 T melted, cooled butter
Preheat oven to 425. Prepare muffin cups. Sift flour, sugar, baking powder, salt. Make a well and pour milk into bowl, add egg and beat well. Add at once to flour mixture with butter and 12-15 circular strokes. Batter will be lumpy. Fill muffin cups 2/3 full and bake 20-25 minutes. Remove immediately.
Blueberry: increase sugar to ½ c, stir in ¾ c blueberries into flour mixture before making well.
Cheese: decrease sugar to 1 T. stir in ½- ¾ c shredded cheddar into flour mixture before making well.
Cornmeal: substitute 1 c cornmeal for 1 c flour
Jam: add ½ t jam to each muffin before baking.
Orange: increase sugar to ½ c. add 1 T grated orange peel. Substitute ¼ c OJ for ¼ c milk.
Nut: increase sugar to ½ c. add ½ c nuts to flour
Raisin: add ¾ c raisins to flour.
Chris Symonds' Bran Muffins
Chris Symonds’ Bran Muffins
Combine and let cool:
4 c All Bran
2 c Bran
2 c boiling h2o
Cream:
1 c shortening
2 c sugar
Add:
4 eggs
Cold bran mix
5 c flour
5 t baking soda
1 T salt
Alternate 1 qt buttermilk with flour.
Bake 400 for 15-20 min. Keeps 6-7 weeks in refrigerator. Fred loves these because they make him gassy!
Combine and let cool:
4 c All Bran
2 c Bran
2 c boiling h2o
Cream:
1 c shortening
2 c sugar
Add:
4 eggs
Cold bran mix
5 c flour
5 t baking soda
1 T salt
Alternate 1 qt buttermilk with flour.
Bake 400 for 15-20 min. Keeps 6-7 weeks in refrigerator. Fred loves these because they make him gassy!
Swedish Tea Ring
Swedish Tea Ring (very good according to bubbe!)
2 pkg yeast
¼ c lukewarm h2o
¼ c shortening
½ c sugar
1 t salt
2 beaten eggs
1 c scalded milk
1 t grated lemon
5 c sifted flour (plus or minus)
Soften yeast in h2o. Add shortening, sugar, salt, to scalded milk and cool to lukewarm. Add softened yeast, eggs, lemon rind and enough flour to make soft dough. Beat well. Turn out and knead until satiny. Place in greased bowl and let rise until double in bulk. Shape into 2 rectangles ¼ in thick. Brush with melted butter. Brown sugar, cinnamon and nuts. Roll jelly roll fashion and shape into rings. Place in baking sheet and cut in 1 in intervals. Rise to double. Bake at 375 25-30 min. while warm ice with:
2 c powdered sugar
2 t h2o and
1 t almond extract.
Sprinkle with nuts.
2 pkg yeast
¼ c lukewarm h2o
¼ c shortening
½ c sugar
1 t salt
2 beaten eggs
1 c scalded milk
1 t grated lemon
5 c sifted flour (plus or minus)
Soften yeast in h2o. Add shortening, sugar, salt, to scalded milk and cool to lukewarm. Add softened yeast, eggs, lemon rind and enough flour to make soft dough. Beat well. Turn out and knead until satiny. Place in greased bowl and let rise until double in bulk. Shape into 2 rectangles ¼ in thick. Brush with melted butter. Brown sugar, cinnamon and nuts. Roll jelly roll fashion and shape into rings. Place in baking sheet and cut in 1 in intervals. Rise to double. Bake at 375 25-30 min. while warm ice with:
2 c powdered sugar
2 t h2o and
1 t almond extract.
Sprinkle with nuts.
Ann Campbell's Coffee Cake
Ann Campbell’s Coffee Cake
(Ann Campbell and her husband Jeff lived close to them in Key West. Husband Jeff was in the same squadron as Andy).
½ c shortening
¾ c sugar
1 t vanilla
3 eggs
2 c sifted flour
1 t baking powder
1 t baking soda
½ pint sour cream
6 T soft butter
1 c packed brown sugar
2 t cinnamon
1 c chopped nuts
Cream shortening, sugar, vanilla thoroughly. Add eggs singly, beating well after each. Sift flour with soda and baking powder. Add to dreamed mixture alternately with sour cream. Pour ½ into tube pan (greased and lined with waxed paper). Cream butter, brown sugar, cinnamon. Add nuts and mix well. Sprinkle ½ oven batter, top with remaining batter and remaining nut mixture. Bake at 350 for 50 min.
(Ann Campbell and her husband Jeff lived close to them in Key West. Husband Jeff was in the same squadron as Andy).
½ c shortening
¾ c sugar
1 t vanilla
3 eggs
2 c sifted flour
1 t baking powder
1 t baking soda
½ pint sour cream
6 T soft butter
1 c packed brown sugar
2 t cinnamon
1 c chopped nuts
Cream shortening, sugar, vanilla thoroughly. Add eggs singly, beating well after each. Sift flour with soda and baking powder. Add to dreamed mixture alternately with sour cream. Pour ½ into tube pan (greased and lined with waxed paper). Cream butter, brown sugar, cinnamon. Add nuts and mix well. Sprinkle ½ oven batter, top with remaining batter and remaining nut mixture. Bake at 350 for 50 min.
Alice Cook's Ice Box Rolls
Alice Cook’s Ice Box Rolls
1 qt milk, scalded
1 c sugar
1 c spry (or aren’t you?)(Bubbe says spry was crisco, but you can use butter instead.)
1 t soda
2 t baking powder
2 t salt
1 (or 2) comp. yeast (when in doubt, use 2); I’m always in doubt, so I always use 2; Mother uses 1!
10 plus cups flour
Dissolve yeast in small amt of lukewarm water. Add sugar and butter (spry) to scalded mild. Cool. Add yeast and enough flour to make a soft sponge. Set in warmish place and let rise until very light. Add soda, baking powder, salt, and enough flour to make a soft dough. Let this rise until more than double in bulk. Mix down, let rise again. Mix down and store in refrigerator. This has a lot of zip, so you’ll have to keep punching until thoroughly chilled. It’s great for a frustration work out! For pretty dinner rolls, you can work dough into clover leaf knots (for knot-heads), crescents, or what have you in mind? For sandwiches, pinch off a piece of dough a bit larger than an egg (larger still for Andy, Don and Daddy Maurice)! (Me too!)
For snacks, or cocktail parties, pinch off a wee smidgen, about the size of a small walnut. Fill with chopped egg, cheese, tiny hamburgers, chicken- anything yummy. Sometimes, I have put a piece of cheese or ham in the center, sealed carefully, and baked. Usually a sensation! And we like sensations, don’t we?! Whatever the size or shape, let rise in warm spot until really light. Bake in oven until nicely browned. This makes quite a large batch, so perhaps you’d like to half it. However, the baked rolls freeze and keep beautifully. This dough will keep in refrig for a week or ten days. Just punch it down when necessary, usually about twice a day once it is chilled. Andy liked the “jaloop” I mess up for turkey or any sandwiches. Miracle whip salad dressing, salt, pepper and fresh onion juice to taste. Oh, all right! Use onion powder if you must. It works!
1 qt milk, scalded
1 c sugar
1 c spry (or aren’t you?)(Bubbe says spry was crisco, but you can use butter instead.)
1 t soda
2 t baking powder
2 t salt
1 (or 2) comp. yeast (when in doubt, use 2); I’m always in doubt, so I always use 2; Mother uses 1!
10 plus cups flour
Dissolve yeast in small amt of lukewarm water. Add sugar and butter (spry) to scalded mild. Cool. Add yeast and enough flour to make a soft sponge. Set in warmish place and let rise until very light. Add soda, baking powder, salt, and enough flour to make a soft dough. Let this rise until more than double in bulk. Mix down, let rise again. Mix down and store in refrigerator. This has a lot of zip, so you’ll have to keep punching until thoroughly chilled. It’s great for a frustration work out! For pretty dinner rolls, you can work dough into clover leaf knots (for knot-heads), crescents, or what have you in mind? For sandwiches, pinch off a piece of dough a bit larger than an egg (larger still for Andy, Don and Daddy Maurice)! (Me too!)
For snacks, or cocktail parties, pinch off a wee smidgen, about the size of a small walnut. Fill with chopped egg, cheese, tiny hamburgers, chicken- anything yummy. Sometimes, I have put a piece of cheese or ham in the center, sealed carefully, and baked. Usually a sensation! And we like sensations, don’t we?! Whatever the size or shape, let rise in warm spot until really light. Bake in oven until nicely browned. This makes quite a large batch, so perhaps you’d like to half it. However, the baked rolls freeze and keep beautifully. This dough will keep in refrig for a week or ten days. Just punch it down when necessary, usually about twice a day once it is chilled. Andy liked the “jaloop” I mess up for turkey or any sandwiches. Miracle whip salad dressing, salt, pepper and fresh onion juice to taste. Oh, all right! Use onion powder if you must. It works!
Aunt Judy's No Knead Cinnamon Rolls
Aunt Judy’s No Knead Cinnamon Rolls
1 pkg yeast
1 t sugar
½ c warm h20
3 eggs beaten
½ c melted shortening (butter)
½ c sugar
1 c milk (heat until skin appears)
4 ½ c flour
1 t salt
Be sure butter and milk are cool. Dissolve yeast and 1 t suar in warm water. Add remaining ingredients, mix well and let stand covered in refrigerator for days. Because dough is soft, do not attempt to knead at any time. About 2 hours before baking time, roll dough to ¾ in thickness. Spread with melted butter, brown sugar, cinnamon and then roll into 1 in slices. Place in well oiled muffin tins and let rise until double in bulk and bake at 400 for 10-12 minutes.
1 pkg yeast
1 t sugar
½ c warm h20
3 eggs beaten
½ c melted shortening (butter)
½ c sugar
1 c milk (heat until skin appears)
4 ½ c flour
1 t salt
Be sure butter and milk are cool. Dissolve yeast and 1 t suar in warm water. Add remaining ingredients, mix well and let stand covered in refrigerator for days. Because dough is soft, do not attempt to knead at any time. About 2 hours before baking time, roll dough to ¾ in thickness. Spread with melted butter, brown sugar, cinnamon and then roll into 1 in slices. Place in well oiled muffin tins and let rise until double in bulk and bake at 400 for 10-12 minutes.
Betty's Hot Buttermilk Rolls
Betty Hederick’s Hot Buttermilk Rolls
3c flour
2 t sugar
1 t baking powder
1 pkg yeast
½ t salt
¼ t soda
3 T shortening (butter)
1 egg
Dissolve yeast cake in 1 c of buttermilk. Mix shortening and egg with the buttermilk/yeast mixture. Add the dry ingredients and mix. Prepare 1.5-2 hours before baking. Bake 10 min in 425 degree oven.
3c flour
2 t sugar
1 t baking powder
1 pkg yeast
½ t salt
¼ t soda
3 T shortening (butter)
1 egg
Dissolve yeast cake in 1 c of buttermilk. Mix shortening and egg with the buttermilk/yeast mixture. Add the dry ingredients and mix. Prepare 1.5-2 hours before baking. Bake 10 min in 425 degree oven.
Feather Rolls
Feather Rolls
1 pkg yeast
¼ c lukewarm water
¼ c butter
2 c scalded milk
¼ c sugar
2 t salt
2 beaten eggs
5-6 c sifted flour
Soften yeast in lukewarm water. Put butter, sugar, and salt into mixing bowl. Add scalded milk and cool to lukewarm. Add yeast mixture, eggs, and flour. Beat until smooth. Let rise until doubled in bulk. Stir down and with a spoon fill well oiled muffin pan ½ full. Let rise until doubled in bulk. Bake 375-400 15-20 min. Makes 30 rolls.
1 pkg yeast
¼ c lukewarm water
¼ c butter
2 c scalded milk
¼ c sugar
2 t salt
2 beaten eggs
5-6 c sifted flour
Soften yeast in lukewarm water. Put butter, sugar, and salt into mixing bowl. Add scalded milk and cool to lukewarm. Add yeast mixture, eggs, and flour. Beat until smooth. Let rise until doubled in bulk. Stir down and with a spoon fill well oiled muffin pan ½ full. Let rise until doubled in bulk. Bake 375-400 15-20 min. Makes 30 rolls.
Sour Dough Whole Wheat Bread
Sour Dough Whole Wheat Bread
1 c milk
2 pkg yeast
1 c luke warm water
3 c whole wheat flour
Scald milk and cool to luke warm. Stir yeast into water until dissolved. Combine 2 mixtures and stir in whole wheat flour. Cover bowl tightly and let stand for 2 days. Dough will be bulky and smell like apple cider.
Then stir in:
¼ c or more molasses
4 T butter
1 T salt
When well mixed, add 2 c flour and beat well then add 1 c flour by kneading in for 10 min. Place dough in greased bowl and let rise about 45 min to 1 hour (until doubled in bulk). Punch down and divide into 2 bread pans. Raise again until doubled and bake 375 about 35 min.
1 c milk
2 pkg yeast
1 c luke warm water
3 c whole wheat flour
Scald milk and cool to luke warm. Stir yeast into water until dissolved. Combine 2 mixtures and stir in whole wheat flour. Cover bowl tightly and let stand for 2 days. Dough will be bulky and smell like apple cider.
Then stir in:
¼ c or more molasses
4 T butter
1 T salt
When well mixed, add 2 c flour and beat well then add 1 c flour by kneading in for 10 min. Place dough in greased bowl and let rise about 45 min to 1 hour (until doubled in bulk). Punch down and divide into 2 bread pans. Raise again until doubled and bake 375 about 35 min.
Aunt Judy's Rye Bread
Rye Bread (Aunt Judy)
3 cups warm h2o
1 pkg dry yeast, sprinkled over water, and dissolved.
1 T salt
Add 3 cups rye flour. Melt and cool ½ or 2/3 c. butter and add
Mix ½ c. sugar plus ½ c molasses with above ingredients
Then sift and measure 8 c. white flour. Add 5 c. to mixture and put rest on bread board. Put mixture on and knead. Place in greased bowl and rise to double bulk. Knead down on floured board. Makes 4 loafs. Bake at 350 for 40 min. Brush on warm loaf crusts 2 T molasses and 1 T water (mixed).
I've changed the recipe slightly and substituted butter for shortening. Let me know how it works out for you!
3 cups warm h2o
1 pkg dry yeast, sprinkled over water, and dissolved.
1 T salt
Add 3 cups rye flour. Melt and cool ½ or 2/3 c. butter and add
Mix ½ c. sugar plus ½ c molasses with above ingredients
Then sift and measure 8 c. white flour. Add 5 c. to mixture and put rest on bread board. Put mixture on and knead. Place in greased bowl and rise to double bulk. Knead down on floured board. Makes 4 loafs. Bake at 350 for 40 min. Brush on warm loaf crusts 2 T molasses and 1 T water (mixed).
I've changed the recipe slightly and substituted butter for shortening. Let me know how it works out for you!
Subscribe to:
Posts (Atom)