Like cornbread, there's no need to bother with any pre-packaged brownie mixes: it's cheaper, better-tasting and just as easy to make your own from scratch. Also, you can substitute 3 tablespoons of powdered cocoa plus 1 tablespoon of butter for each square of the unsweetened baking chocolate.
2 squares unsweetened baking chocolate
1/2 cup butter
2/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 cup sugar
1 teaspoon vanilla
1/2 chopped nuts (optional)
Melt chocolate and butter. Mix flour with baking powder and salt.
Beat eggs well, and gradually beat in sugar; blend in chocolate and vanilla. Stir in flour mixture, add nuts.
Pour into greased 8x8 baking dish. Bake at 350 degrees for 25 minutes.
Cool, cut into approximately 20 brownies.
Thursday, December 30, 2010
Wednesday, December 29, 2010
Fettucine Alfredo
My father was an enthusiastic amateur cook; he worked in a bakery for several years as a teenager, and originally even intended to be a cook or baker when he joined the Navy. He'd do a recipe over and over until he'd gotten it right, even though by the time he got ones like this fettucine Alfredo recipe perfected, he was often facing a family mutiny from eating the same thing night after night.....
Make sure you make this in a warm casserole or chafing dish to keep the cheese from clumping up, and continue to keep warm while serving. Toss thoroughly after each addition in order to incorporate as much air as possible, but also do it as quickly as possible.
2 tablespoons salt
4 quarts boiling water
1 pound fettucine egg noodles, 1/4 inch wide
4 tablespoons softened butter
2 cups freshly grated Parmesan cheese
1/2 cup slightly-warmed heavy cream
Cook noodles in boiling salted water 7 to 8 minutes, stirring occasionally. Drain in colander.
Pour hot noodles into a hot 2 quart casserole or a hot chafing dish over a warmer.
Add butter one tablespoon at a time, tossing each time until the noodles are well-coated.
Add cheese 1/2 cup at a time, tossing until well-coated after each addition. Add cream and toss.
Finish with several twists of freshly-ground black pepper.
Make sure you make this in a warm casserole or chafing dish to keep the cheese from clumping up, and continue to keep warm while serving. Toss thoroughly after each addition in order to incorporate as much air as possible, but also do it as quickly as possible.
2 tablespoons salt
4 quarts boiling water
1 pound fettucine egg noodles, 1/4 inch wide
4 tablespoons softened butter
2 cups freshly grated Parmesan cheese
1/2 cup slightly-warmed heavy cream
Cook noodles in boiling salted water 7 to 8 minutes, stirring occasionally. Drain in colander.
Pour hot noodles into a hot 2 quart casserole or a hot chafing dish over a warmer.
Add butter one tablespoon at a time, tossing each time until the noodles are well-coated.
Add cheese 1/2 cup at a time, tossing until well-coated after each addition. Add cream and toss.
Finish with several twists of freshly-ground black pepper.
Friday, December 24, 2010
Corn Bread
There's absolutely no reason to get the pre-packaged corn bread mixes, when doing it from scratch is just as easy and tastes MUCH better! If you'd rather have muffins, fill 12 greased muffin cups 2/3 full, and bake for 20 minutes.
1 cup yellow cornmeal
1 cup flour
1/4 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/4 cup softened butter
1 cup milk
1 beaten egg
Combine cornmeal, flour, sugar, baking powder and salt in a bowl. Cut in the butter. Mix egg and milk together; add to the dry ingredients. Stir until its just mixed. Pour into a greased 9x9 inch pan.
Bake at 425 degrees for 20-25 minutes.
1 cup yellow cornmeal
1 cup flour
1/4 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/4 cup softened butter
1 cup milk
1 beaten egg
Combine cornmeal, flour, sugar, baking powder and salt in a bowl. Cut in the butter. Mix egg and milk together; add to the dry ingredients. Stir until its just mixed. Pour into a greased 9x9 inch pan.
Bake at 425 degrees for 20-25 minutes.
Wednesday, December 22, 2010
Mushrooms Florentine
I really ought to be ashamed to admit it, but I found this recipe in a cheesy romance novel. I don't remember much about the book, but I do like these mushrooms!
24-30 large mushrooms
10 ounces frozen spinach
2 cloves finely-minced garlic
1 small chopped onion
1/2 cup melted butter
1/2 cup Italian gread crumbs
6 ounces softened cream cheese
1/8 teaspoon black pepper
3/4 teaspoon dry mustard
1/4 teaspoon nutmeg
2 and 1/2 tablespoons grated Parmesan cheese
Clean mushrooms and set on paper towels to dry. Remove stems, chop, and set aside to use later.
Cook spinach without salt and drain thoroughly; mix the spinach in a food processor or beat with an electric mixer until smooth.
Saute garlic in butter about one minute. Remove from heat. Dip mushroom caps in the butter/garlic mixture, coating well, and place in a 9x13 baking dish.
Stir the chopped mushroom stems and onion into the remaining butter/garlic mixture and saute until tender.
Combine spinach, cream cheese, bread crumbs and seasonings in a bowl; add sauted mushroom mixture and mix well. Spoon into the mushroom caps and sprinkle with the Parmesan cheese.
Bake at 375 degrees for 15 minutes.
24-30 large mushrooms
10 ounces frozen spinach
2 cloves finely-minced garlic
1 small chopped onion
1/2 cup melted butter
1/2 cup Italian gread crumbs
6 ounces softened cream cheese
1/8 teaspoon black pepper
3/4 teaspoon dry mustard
1/4 teaspoon nutmeg
2 and 1/2 tablespoons grated Parmesan cheese
Clean mushrooms and set on paper towels to dry. Remove stems, chop, and set aside to use later.
Cook spinach without salt and drain thoroughly; mix the spinach in a food processor or beat with an electric mixer until smooth.
Saute garlic in butter about one minute. Remove from heat. Dip mushroom caps in the butter/garlic mixture, coating well, and place in a 9x13 baking dish.
Stir the chopped mushroom stems and onion into the remaining butter/garlic mixture and saute until tender.
Combine spinach, cream cheese, bread crumbs and seasonings in a bowl; add sauted mushroom mixture and mix well. Spoon into the mushroom caps and sprinkle with the Parmesan cheese.
Bake at 375 degrees for 15 minutes.
Rossana's Causa (Peruvian Potato Salad)
This is my niece-in-law V.'s mother's recipe, pronounced 'cow-sa'. (V. says it's a secret family recipe: I won't tell anyone if you won't!) Use a ricer to mash the potatoes: it'll give the best smooth consistency.
Aji amarillo is a ground-up yellow Peruvian pepper paste --- Rossana once told me she thinks most American food is pretty bland, so keep that in mind when you add those 4 tablespoons of the aji amarillo!
2 pounds yellow potatoes
1 tablespoon salt
1/4 cup vegetable oil
1/4 cup lime juice (make sure to use limes that don't smell or taste too tart or sour, this can really impact the dish)
4 tablespoons aji amarillo
1/2 pound cooked shrimp
2 tablespoons mayonnaise
1 ripe avocado
2 hard-boiled eggs
1/2 cup mixed frozen mixed peas, carrots and greenbeans, cooked
1/2 cup kalamata olives, sliced in half
Boil potatoes until tender. Peel while still warm, then use a ricer to mash the potatoes. Once riced and cooled to room temperature, add salt, vegetable oil, lime juice and aji. Mix thoroughly, taste for salt and aji, and set aside.
Boil shrimp in water with a pinch of salt for about three minutes. Peel shrimp and cut in half or thirds, depending on size, but reserving a few whole shrimp for the top of the causa. Mix together the rest of the shrimp, half the mixed vegetables and all the mayonnaise.
Spread half of the potato mixture in an 8x8 or 9x9 dish, and smooth the surface flat with a spatula. Cover that with the shrimp mixture, and smooth flat. Slice the hard-boiled eggs and avocado thinly and arrange half of each evenly on top of the shrimp. Cover with the rest of the potato mixture and smooth that flat.
Decorate the top with the remaining shrimp, egg slices, avocado, mixed vegetables and olives.
Refrigerate covered with plastic wrap, preferably overnight: it will really bring the flavors together. Serve cold.
Aji amarillo is a ground-up yellow Peruvian pepper paste --- Rossana once told me she thinks most American food is pretty bland, so keep that in mind when you add those 4 tablespoons of the aji amarillo!
2 pounds yellow potatoes
1 tablespoon salt
1/4 cup vegetable oil
1/4 cup lime juice (make sure to use limes that don't smell or taste too tart or sour, this can really impact the dish)
4 tablespoons aji amarillo
1/2 pound cooked shrimp
2 tablespoons mayonnaise
1 ripe avocado
2 hard-boiled eggs
1/2 cup mixed frozen mixed peas, carrots and greenbeans, cooked
1/2 cup kalamata olives, sliced in half
Boil potatoes until tender. Peel while still warm, then use a ricer to mash the potatoes. Once riced and cooled to room temperature, add salt, vegetable oil, lime juice and aji. Mix thoroughly, taste for salt and aji, and set aside.
Boil shrimp in water with a pinch of salt for about three minutes. Peel shrimp and cut in half or thirds, depending on size, but reserving a few whole shrimp for the top of the causa. Mix together the rest of the shrimp, half the mixed vegetables and all the mayonnaise.
Spread half of the potato mixture in an 8x8 or 9x9 dish, and smooth the surface flat with a spatula. Cover that with the shrimp mixture, and smooth flat. Slice the hard-boiled eggs and avocado thinly and arrange half of each evenly on top of the shrimp. Cover with the rest of the potato mixture and smooth that flat.
Decorate the top with the remaining shrimp, egg slices, avocado, mixed vegetables and olives.
Refrigerate covered with plastic wrap, preferably overnight: it will really bring the flavors together. Serve cold.
Saturday, December 18, 2010
Cheesecake
In case you don't already know what one is: a spring-form pan is a pan that comes in two pieces. There's a flat disc that's the removable bottom, and another piece that wraps around to form the vertical side. The side piece opens and closes with a latch, so when its open its actually bigger around than whatever you just made, and is easy to remove without damaging your cake. They come in lots of different sizes.
I'm mostly a plain cheesecake fan, but you can top it with pineapple, strawberries, raspberries or blueberries.
Graham Cracker Crust
1 and 2/3 cups graham cracker crumbs
1/4 cup sugar
1/4 cup softened butter
Dash of cinnamon (optional)
Blend ingredients well, then press evenly into the bottom and about halfway up the sides of a 10-inch springform pan.
Cheesecake Filling
6 eggs
2 and 1/2 cups sugar
6 tablespoons flour
1 teaspoon salt
Juice of 1 lemon
1 teaspoon vanilla
3 pounds cream cheese (softened to room temperature)
1 and 1/2 cups light cream
Beat eggs for five minutes, gradually adding sugar. Add in flour, salt, lemon and vanilla.
In another bowl, beat the cream cheese until fluffy, then gradually beat in the cream until smooth.
Add egg mixture to cheese and keep beating.
Pour in graham cracker crust and bake at 325 degrees for 1 hour. Turn off the heat; open the oven door and let the cake stand in the oven until cool (overnight is fine). Refridgerate 8 hours before serving.
Warning: don't try to cool the cake too fast, because the filling will split and develop deep cracks.
I'm mostly a plain cheesecake fan, but you can top it with pineapple, strawberries, raspberries or blueberries.
Graham Cracker Crust
1 and 2/3 cups graham cracker crumbs
1/4 cup sugar
1/4 cup softened butter
Dash of cinnamon (optional)
Blend ingredients well, then press evenly into the bottom and about halfway up the sides of a 10-inch springform pan.
Cheesecake Filling
6 eggs
2 and 1/2 cups sugar
6 tablespoons flour
1 teaspoon salt
Juice of 1 lemon
1 teaspoon vanilla
3 pounds cream cheese (softened to room temperature)
1 and 1/2 cups light cream
Beat eggs for five minutes, gradually adding sugar. Add in flour, salt, lemon and vanilla.
In another bowl, beat the cream cheese until fluffy, then gradually beat in the cream until smooth.
Add egg mixture to cheese and keep beating.
Pour in graham cracker crust and bake at 325 degrees for 1 hour. Turn off the heat; open the oven door and let the cake stand in the oven until cool (overnight is fine). Refridgerate 8 hours before serving.
Warning: don't try to cool the cake too fast, because the filling will split and develop deep cracks.
Boston Brown Bread
The cooking time for this is long, but it's a great rich and moist bread for winter. Slice and serve warm with butter.
If you don't have two 1-pound coffee cans available, you can use three 1-pound vegetable cans, but the recipe will only fill 2-1/2 of those. The coffee cans might take up to 5 hours to cook; the smaller vegetable cans 4 hours. (Cooking time can vary greatly!) If a loaf is fully cooked but soggy around the edges, you can dry it in a 400 degree oven for 10 minutes, purely to get a prettier effect. The rasins are optional; if you'd rather, you can also use nuts, coconut, or any chopped dry fruit --- but don't use fresh fruit, because that will just dissolve with the steam. If you don't have buttermilk, substitute 2 cups whole milk plus two tablespoons cider vinegar.
You can also cook this in a deep-enough crockpot; set the temperature to 'high', but be sure to watch that the steambath doesn't run dry.
1 cup corn meal
1 cup rye flour
1 cup whole wheat flour
1 and 1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup dark molasses
2 cups buttermilk
1 cup raisins
Mix together all dry ingredients. Mix together buttermilk and molasses; add to dry ingredients. Stir until just blended. Add raisins.
Spoon the batter into two greased 1-pound coffee cans; cover the cans snugly with tinfoil.
Place the cans into a deep pot. Pour water into the pot until it comes halfway up the outside of the cans, cover and simmer on top of the stove.
After at least three hours, test the bread by removing the foil and inserting a knife all the way through the middle. When the knife comes out clean, the bread is done. (It's better to err on the side of extra time rather than short, and a few extra minutes can't hurt it.)
Let rest 10 minutes after removal from the steam bath. Unmold by running a knife around the the inside of the can, then turn the can upside down. If the bread still won't move, use a can opener to open the other end and use the lid to push it out.
If you don't have two 1-pound coffee cans available, you can use three 1-pound vegetable cans, but the recipe will only fill 2-1/2 of those. The coffee cans might take up to 5 hours to cook; the smaller vegetable cans 4 hours. (Cooking time can vary greatly!) If a loaf is fully cooked but soggy around the edges, you can dry it in a 400 degree oven for 10 minutes, purely to get a prettier effect. The rasins are optional; if you'd rather, you can also use nuts, coconut, or any chopped dry fruit --- but don't use fresh fruit, because that will just dissolve with the steam. If you don't have buttermilk, substitute 2 cups whole milk plus two tablespoons cider vinegar.
You can also cook this in a deep-enough crockpot; set the temperature to 'high', but be sure to watch that the steambath doesn't run dry.
1 cup corn meal
1 cup rye flour
1 cup whole wheat flour
1 and 1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup dark molasses
2 cups buttermilk
1 cup raisins
Mix together all dry ingredients. Mix together buttermilk and molasses; add to dry ingredients. Stir until just blended. Add raisins.
Spoon the batter into two greased 1-pound coffee cans; cover the cans snugly with tinfoil.
Place the cans into a deep pot. Pour water into the pot until it comes halfway up the outside of the cans, cover and simmer on top of the stove.
After at least three hours, test the bread by removing the foil and inserting a knife all the way through the middle. When the knife comes out clean, the bread is done. (It's better to err on the side of extra time rather than short, and a few extra minutes can't hurt it.)
Let rest 10 minutes after removal from the steam bath. Unmold by running a knife around the the inside of the can, then turn the can upside down. If the bread still won't move, use a can opener to open the other end and use the lid to push it out.
Thursday, December 16, 2010
Baked Apples
I suspect this is an old New England recipe: I haven't come across anyone from other regions who has even heard of such a thing. But they're easy and flavorful, and a great dessert in cold weather.
Apples (one per person)
Raisins
Butter
Brown sugar
Core the apples, but do NOT peel them or cut them up: just carve out a 'tunnel' from top to bottom and remove the core. Stuff the hole in each apple with raisins, top each with 1 or 2 tablespoons of brown sugar then a pat of about half a tablespoon of butter. Bake at 375 degrees for one hour.
Serve hot, with milk or vanilla ice cream.
Apples (one per person)
Raisins
Butter
Brown sugar
Core the apples, but do NOT peel them or cut them up: just carve out a 'tunnel' from top to bottom and remove the core. Stuff the hole in each apple with raisins, top each with 1 or 2 tablespoons of brown sugar then a pat of about half a tablespoon of butter. Bake at 375 degrees for one hour.
Serve hot, with milk or vanilla ice cream.
Gingersnaps
There was a time, long long ago, when I had a crush on this guy I knew; so I made him cookies, lots of different kinds of cookies, almost every week. Never 'got the guy' but I did learn a lot about cookies!
3/4 cup butter
1 cup brown sugar
1/4 cup molasses
1 egg
2 and 1/4 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cloves
granulated sugar
Cream together butter, sugar, molasses and the egg until fluffy. Mix together all dry ingredients; stir into the butter mixture. Shape into small balls and roll them in the granulated sugar. Place two inches apart on a greased cookie sheet. Bake at 375 degrees for 10 minutes. Cool slightly before removing from the cookie sheet. Makes about five dozen.
3/4 cup butter
1 cup brown sugar
1/4 cup molasses
1 egg
2 and 1/4 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cloves
granulated sugar
Cream together butter, sugar, molasses and the egg until fluffy. Mix together all dry ingredients; stir into the butter mixture. Shape into small balls and roll them in the granulated sugar. Place two inches apart on a greased cookie sheet. Bake at 375 degrees for 10 minutes. Cool slightly before removing from the cookie sheet. Makes about five dozen.
Sunday, December 12, 2010
Beef Stew
I usually just get the beef the grocery packages as 'stew meat', although chuck is good too. It's okay if you use a cheap cut, because it'll be cooking for a good long time. Serve this with a good bread and a salad, and you've got a complete meal.
3 pounds beef, cut into 1-inch cubes
2 tablespoons oil
1 cup water and 1 cup red wine or 2 cups water (a hearty red like burgundy or merlot is good)
15 ounce can tomatoes
1 teaspoon Worcestershire sauce (optional)
1 clove garlic, chopped
1 medium onion, sliced
Bay leaf (1 large or 2 small)
1 tablespoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika (optional)
1/4 teaspoon ground cloves
2 cups sliced carrots or 2 cups baby carrots
2 cups cubed potatoes
1 cup mushrooms, sliced or quartered
1 pound pearl onions
Brown meat thoroughly on all sides in the oil. Add water, wine, tomatoes, Worcestershire sauce, garlic, onion and all seasonings; cover and simmer at low heat for 2 hours, stirring occasionally. Remove bay leaf.
Add more water if needed.
Add carrots, potatoes, mushrooms and pearl onions; cover and cook 30 minutes or until vegetables are done. 6-8 servings.
3 pounds beef, cut into 1-inch cubes
2 tablespoons oil
1 cup water and 1 cup red wine or 2 cups water (a hearty red like burgundy or merlot is good)
15 ounce can tomatoes
1 teaspoon Worcestershire sauce (optional)
1 clove garlic, chopped
1 medium onion, sliced
Bay leaf (1 large or 2 small)
1 tablespoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika (optional)
1/4 teaspoon ground cloves
2 cups sliced carrots or 2 cups baby carrots
2 cups cubed potatoes
1 cup mushrooms, sliced or quartered
1 pound pearl onions
Brown meat thoroughly on all sides in the oil. Add water, wine, tomatoes, Worcestershire sauce, garlic, onion and all seasonings; cover and simmer at low heat for 2 hours, stirring occasionally. Remove bay leaf.
Add more water if needed.
Add carrots, potatoes, mushrooms and pearl onions; cover and cook 30 minutes or until vegetables are done. 6-8 servings.
Breadsticks
These breadsticks are good, but if you make them half-size and leave off the extra salt that's sprinkled on top, they can also be nice for a teething baby to chew on.
You can replace the Kosher salt on top with any other coarse salt of your choice, or use toasted sesame seeds.
1 package dry yeast
1/2 cup warm water
1 tablespoon sugar
1 teaspoon salt
1/4 cup salad oil or olive oil
2 cups flour
1 egg white
1 tablespoon water
Kosher salt
Dissolve yeast in warm water. Mix in sugar, 1 tablespoon salt, the oil and 1 cup of the flour. Beat until smooth. Stir in enough additional flour to make the dough easy to handle.
Turn dough onto a lightly-floured surface and knead until smooth, about five minutes.
Cut dough into 32 equal parts, and roll each part into a thin rope about 8-10 inches long. Place one inch apart on greased baking sheets. Brush lightly with additional oil. Cover and let rise in a warm place.
Beat egg white and water slightly, brush over sticks. Sprinkle with Kosher salt.
Bake at 350 degrees for 20-25 minutes, until golden brown.
You can replace the Kosher salt on top with any other coarse salt of your choice, or use toasted sesame seeds.
1 package dry yeast
1/2 cup warm water
1 tablespoon sugar
1 teaspoon salt
1/4 cup salad oil or olive oil
2 cups flour
1 egg white
1 tablespoon water
Kosher salt
Dissolve yeast in warm water. Mix in sugar, 1 tablespoon salt, the oil and 1 cup of the flour. Beat until smooth. Stir in enough additional flour to make the dough easy to handle.
Turn dough onto a lightly-floured surface and knead until smooth, about five minutes.
Cut dough into 32 equal parts, and roll each part into a thin rope about 8-10 inches long. Place one inch apart on greased baking sheets. Brush lightly with additional oil. Cover and let rise in a warm place.
Beat egg white and water slightly, brush over sticks. Sprinkle with Kosher salt.
Bake at 350 degrees for 20-25 minutes, until golden brown.
Saturday, December 11, 2010
Chocolate Chip Cookies
Years ago, I was flattered when my Aunt Mary told me that she liked my chocolate chip cookies so much that she wanted the recipe. No problem, I wrote it out and sent it to her. Next thing I heard was that Aunt Mary had called my mother/her sister, to complain that if I didn't want to tell Mary the recipe, I should have just said so, not lied about it!
To keep peace in the family, I called Mary to find out what the problem was...... and it turned out the problem was Mary: she didn't want to 'waste' all that 'expensive' butter, so she used Crisco instead. She saw no reason to use both granulated sugar AND brown sugar: too complicated. Finally, she didn't have any semi-sweet chocolate on hand, so she used milk chocolate. And so, it was all my fault her cookies didn't taste as good.
Please, don't be Mary.
1 cup butter
1 cup granulated sugar
1/2 cup brown sugar (I like dark brown)
2 eggs
1 teaspoon vanilla
1 cups flour
1 teaspoon salt
1 teaspoon baking soda
4 cups (about 24 ounces) semi-sweet chocolate chips
1 cup chopped nuts (optional)
Cream together butter, sugars, eggs and vanilla until light and fluffy.
Mix together flour, salt and baking soda; stir thoroughly into creamed mixture.
Add chocolate chips and nuts, mix well.
Drop spoonfuls about two inches apart on a greased cookie sheet.
Bake at 375 degrees for 10-12 minutes, remove from pan immediately and cool on wire rack.
Makes about 6 dozen.
To keep peace in the family, I called Mary to find out what the problem was...... and it turned out the problem was Mary: she didn't want to 'waste' all that 'expensive' butter, so she used Crisco instead. She saw no reason to use both granulated sugar AND brown sugar: too complicated. Finally, she didn't have any semi-sweet chocolate on hand, so she used milk chocolate. And so, it was all my fault her cookies didn't taste as good.
Please, don't be Mary.
1 cup butter
1 cup granulated sugar
1/2 cup brown sugar (I like dark brown)
2 eggs
1 teaspoon vanilla
1 cups flour
1 teaspoon salt
1 teaspoon baking soda
4 cups (about 24 ounces) semi-sweet chocolate chips
1 cup chopped nuts (optional)
Cream together butter, sugars, eggs and vanilla until light and fluffy.
Mix together flour, salt and baking soda; stir thoroughly into creamed mixture.
Add chocolate chips and nuts, mix well.
Drop spoonfuls about two inches apart on a greased cookie sheet.
Bake at 375 degrees for 10-12 minutes, remove from pan immediately and cool on wire rack.
Makes about 6 dozen.
Pfeffernuesse (German spice cookies)
My father said that the proper way to shape these into balls was to roll a lump of dough in each hand against your belly, while wearing a clean white t-shirt. He claimed that this is why all REAL bakers have big bellies: the better to roll pfeffernuesse, apparently.
4 and 1/2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons cinnamon
1 teaspoon ground cloves
1/2 teaspoon nutmeg
1 cup finely-chopped citron
1 teaspoon shredded lemon peel
4 eggs
2 cups sugar
Sift together the flour, baking powder, cinnamon, cloves and nutmeg. Mix in the citron and lemon peel.
Beat the eggs with the sugar until very thick; blend into the flour mixture. Chill at least six hours; overnight is fine.
Roll into 1 and 1/2 inch balls.
Bake on a greased cookie sheet at 350 degrees for 20 minutes. If desired, roll in powdered sugar after baking.
Makes about five dozen.
4 and 1/2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons cinnamon
1 teaspoon ground cloves
1/2 teaspoon nutmeg
1 cup finely-chopped citron
1 teaspoon shredded lemon peel
4 eggs
2 cups sugar
Sift together the flour, baking powder, cinnamon, cloves and nutmeg. Mix in the citron and lemon peel.
Beat the eggs with the sugar until very thick; blend into the flour mixture. Chill at least six hours; overnight is fine.
Roll into 1 and 1/2 inch balls.
Bake on a greased cookie sheet at 350 degrees for 20 minutes. If desired, roll in powdered sugar after baking.
Makes about five dozen.
Cheese Fondue
Someone asked me not long ago if I knew of a recipe for fondue --- who knew, apparently it's making a comeback in some circles. Anyway, this is from my parents' box of recipes: an actual 1970s-era cheese fondue recipe, just for you, H!
1/2 cup cheddar cheese
1/2 cup swiss cheese
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
12 ounces beer or wine
Garlic to taste
Dash of Tabasco sauce
Melt together all ingredients in a fondue pot.
1/2 cup cheddar cheese
1/2 cup swiss cheese
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
12 ounces beer or wine
Garlic to taste
Dash of Tabasco sauce
Melt together all ingredients in a fondue pot.
Wednesday, December 8, 2010
Mrs. Peck's No-Sugar Apple Pie
Ethel Peck was our neighbor in Connecticut, and a life-long friend of the family. When she and her husband, Fred Peck, retired from their chicken farm, they moved to Maine to run a fishing camp. After his death, Mrs. Peck moved to a retirement home in Connecticut: she chose one because it featured weekly trips to the dog-track races. Later, when she needed a physical therapist because of her arthritic hands, she convinced the therapist that playing cards (mostly gin) would count as that therapy.
This is her safe-for-diabetics apple pie; although she was an excellent cook and could easily make her own light and flaky pie crusts, she passed on this recipe when she was in her late eighties, and insisted on using a store-bought crust because she said she "wasn't going to waste her remaining time on Earth in a kitchen making pie crusts." Bless you, Mrs. Peck, for all you gave us!
1 Pillsbury Pie Crust (red box), room temperature
6 MacIntosh apples, pared and sliced
10 teaspoons Sweet & Low
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
4 or 5 pats butter or margarine
2 tablespoons flour
milk
Grease pie pan with Pam vegetable spray.
Sprinkle flour over a square of wax paper, open pie crust and place on flour. Turn pie crust over and place in pie pan flour side up. Spread apples around and sprinkle with the spices, Sweet & Low and pats of butter.
Wet the edge of the pie crust, put the top crust on; trim around the edges and flute them.
Put a cut or two in the top crust for vents, lightly brush the top with milk.
Bake at 350 degrees for 50 minutes.
This is her safe-for-diabetics apple pie; although she was an excellent cook and could easily make her own light and flaky pie crusts, she passed on this recipe when she was in her late eighties, and insisted on using a store-bought crust because she said she "wasn't going to waste her remaining time on Earth in a kitchen making pie crusts." Bless you, Mrs. Peck, for all you gave us!
1 Pillsbury Pie Crust (red box), room temperature
6 MacIntosh apples, pared and sliced
10 teaspoons Sweet & Low
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
4 or 5 pats butter or margarine
2 tablespoons flour
milk
Grease pie pan with Pam vegetable spray.
Sprinkle flour over a square of wax paper, open pie crust and place on flour. Turn pie crust over and place in pie pan flour side up. Spread apples around and sprinkle with the spices, Sweet & Low and pats of butter.
Wet the edge of the pie crust, put the top crust on; trim around the edges and flute them.
Put a cut or two in the top crust for vents, lightly brush the top with milk.
Bake at 350 degrees for 50 minutes.
Chicken Marengo
I understand this one originates with Napoleon: its supposedly from a dish his personal chef whipped up to celebrate the French win at the battle of Marengo.
2 pounds chicken (cut up)
1/4 pound sliced fresh mushrooms
1 clove minced garlic
1 8 ounce tomatoes
4 ounces frozen pearl onions
1/3 cup sliced carrots
1/2 teaspoon thyme
1 bay leaf
1 chicken bouillon cube (optional)
salt and pepper to taste
Brown chicken in a dutch oven. Remove and set aside. Add mushrooms and garlic, stir over low heat till lightly browned. Add tomatoes, vegetables, thyme, bay leaf and bouillon cube. Bring to boil. Salt and pepper chicken; return to pot. Cover and simmer 30 minutes, until tender.
Optional: after simmering, remove chicken and keep warm. Stir in 1 tablespoon flour and 2 tablespoons water to make gravy. Return chicken to mixture and serve.
2 pounds chicken (cut up)
1/4 pound sliced fresh mushrooms
1 clove minced garlic
1 8 ounce tomatoes
4 ounces frozen pearl onions
1/3 cup sliced carrots
1/2 teaspoon thyme
1 bay leaf
1 chicken bouillon cube (optional)
salt and pepper to taste
Brown chicken in a dutch oven. Remove and set aside. Add mushrooms and garlic, stir over low heat till lightly browned. Add tomatoes, vegetables, thyme, bay leaf and bouillon cube. Bring to boil. Salt and pepper chicken; return to pot. Cover and simmer 30 minutes, until tender.
Optional: after simmering, remove chicken and keep warm. Stir in 1 tablespoon flour and 2 tablespoons water to make gravy. Return chicken to mixture and serve.
Switchel (An old-fashioned summer drink)
Years ago, farmers didn't have the easy access to oranges and lemons that we have now: a lucky child might get a single orange once a year as a Christmas treat, and serving lemonade was very much of a special event. So what DID they drink in hot summer weather, other than water, milk or alcohol? Tea was expensive, and it was hard enough to afford coffee. One answer is 'switchel', which is surprisingly refreshing. You can vary the ingredients to suit yourself; I prefer it without the oatmeal, and with additional sugar or honey instead of the molasses.
1/2 cup apple cider vinegar
1/4 cup molasses
1/2 sugar or honey
1/2 cup oatmeal (optional)
1 and 1/2 teaspoons ground ginger
Water
Mix together ingredients, add enough water to make it total 2 quarts. Serve chilled.
1/2 cup apple cider vinegar
1/4 cup molasses
1/2 sugar or honey
1/2 cup oatmeal (optional)
1 and 1/2 teaspoons ground ginger
Water
Mix together ingredients, add enough water to make it total 2 quarts. Serve chilled.
Sunday, December 5, 2010
English Muffins
I used to make these sometimes for my english-muffin-loving mother; they're really not much more complicated than the English Muffin Loaf I've already listed. Both are good with butter and marmalade.
When a bread recipe says to 'let rise in a warm place', an oven that's not turned on or pre-heating is good --- the pilot light on most gas ovens gives a yeast dough just the right warm-but-not-hot environment.
1 package dry yeast
1 cup warm water (not hot: only about 105-115 degrees)
2 teaspoon salt
1 teaspoon sugar
1/4 cup butter
3 cups flour
2 tablespoons cornmeal
Dissolve yeast in warm water; add salt, sugar, butter and flour. Stir until smooth. Roll dough 1/4 inch thick on a floured surface; cut into 3-1/2 inch circles.
Sprinkle ungreased baking sheet with half the cornmeal; place dough circles on the sheet and sprinkle the rest of the cornmeal on top of them. Cover, let rise in a warm place about 1 hour.
Heat an ungreased skillet over medium heat. Place circles in skillet, cook seven minutes per side. Cool.
Makes 10-12 muffins.
When a bread recipe says to 'let rise in a warm place', an oven that's not turned on or pre-heating is good --- the pilot light on most gas ovens gives a yeast dough just the right warm-but-not-hot environment.
1 package dry yeast
1 cup warm water (not hot: only about 105-115 degrees)
2 teaspoon salt
1 teaspoon sugar
1/4 cup butter
3 cups flour
2 tablespoons cornmeal
Dissolve yeast in warm water; add salt, sugar, butter and flour. Stir until smooth. Roll dough 1/4 inch thick on a floured surface; cut into 3-1/2 inch circles.
Sprinkle ungreased baking sheet with half the cornmeal; place dough circles on the sheet and sprinkle the rest of the cornmeal on top of them. Cover, let rise in a warm place about 1 hour.
Heat an ungreased skillet over medium heat. Place circles in skillet, cook seven minutes per side. Cool.
Makes 10-12 muffins.
Candied Orange Peel
I like to use navel oranges for this; they're larger and their peels are thicker, which make them easier to work with. It really can be a pain in the butt to do, but you'll want to get every bit of the white inner rind off the outer orange peel that you can.
I've tried this recipe substituting lemons and tangerines; the lemons were successful, but the tangerines, while tasty, really weren't: their skins are pretty thin and hard to work with because they ripped so easily. But if all you want is small chunks of tangerine peel as opposed to sticks, give it a try!
4 large oranges
1 cup sugar
2 tablespoons corn syrup
water
Remove peel from oranges in lenghtwise sections (I find it's easier if you cut the oranges into quarters first). Cover peel with water, bring to a boil, and cook slowly until soft. Drain. Remove white inner rind, scraping it off with the edge of a spoon. Cut the peel into thin strips with scissors.
Put 1 cup sugar, 1/2 cup water, 2 tablespoons corn syrup and the peel into a saucepan, and cook slowly until the peel is clear (approx. 230 degrees). Drain in a coarse sieve. Cool on a plate, making sure to lay each piece as straight as you can.
Roll in granulated sugar or dip in melted chocolate. Dry on wax paper.
I've tried this recipe substituting lemons and tangerines; the lemons were successful, but the tangerines, while tasty, really weren't: their skins are pretty thin and hard to work with because they ripped so easily. But if all you want is small chunks of tangerine peel as opposed to sticks, give it a try!
4 large oranges
1 cup sugar
2 tablespoons corn syrup
water
Remove peel from oranges in lenghtwise sections (I find it's easier if you cut the oranges into quarters first). Cover peel with water, bring to a boil, and cook slowly until soft. Drain. Remove white inner rind, scraping it off with the edge of a spoon. Cut the peel into thin strips with scissors.
Put 1 cup sugar, 1/2 cup water, 2 tablespoons corn syrup and the peel into a saucepan, and cook slowly until the peel is clear (approx. 230 degrees). Drain in a coarse sieve. Cool on a plate, making sure to lay each piece as straight as you can.
Roll in granulated sugar or dip in melted chocolate. Dry on wax paper.
Saturday, December 4, 2010
Fresh Horseradish
My father loved horseradish, and for a few years he even grew his own. Be warned: you definately want to do this outdoors or somewhere well-ventilated; compared to the commercial stuff, fresh horseradish is very powerful stuff!
1 large horseradish root
1 tablespoon lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
Clean horseradish root well and scrape off the skin. Grate it outdoors or near an open window, or use a food processor. Measure one cup of grated horseradish and add lemon juice, olive oil, salt and pepper to taste.
Store in a tightly-covered jar in the refridgerator. Best when used within four weeks.
1 large horseradish root
1 tablespoon lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
Clean horseradish root well and scrape off the skin. Grate it outdoors or near an open window, or use a food processor. Measure one cup of grated horseradish and add lemon juice, olive oil, salt and pepper to taste.
Store in a tightly-covered jar in the refridgerator. Best when used within four weeks.
English Muffin Loaf
This is a popular, easy-to-make bread; I used to give everybody loaves of it as Christmas presents every year. You can toast thick slices as a replacement for English muffins.
6 cups flour
1 package dry yeast
1 tablespoon sugar
2 teaspoons salt
1/2 teaspoon baking soda
2 cups milk
1/2 cup water
cornmeal
Combine 3 cups flour, yeast, sugar, salt and soda. Heat liquids until very warm, about 120-130 degrees, and add to dry mixture. Beat well. Add in enough additional flour to make a stiff batter.
Spoon into two 8-1/2 by 4-1/2 inch loaf pans that have been greased and sprinkled with cornmeal. Cover and let rise in a warm place for one hour. Sprinkle the tops with cornmeal.
Bake at 400 degrees for 25 minutes. Remove from pans immediatly and cool on a wire rack.
6 cups flour
1 package dry yeast
1 tablespoon sugar
2 teaspoons salt
1/2 teaspoon baking soda
2 cups milk
1/2 cup water
cornmeal
Combine 3 cups flour, yeast, sugar, salt and soda. Heat liquids until very warm, about 120-130 degrees, and add to dry mixture. Beat well. Add in enough additional flour to make a stiff batter.
Spoon into two 8-1/2 by 4-1/2 inch loaf pans that have been greased and sprinkled with cornmeal. Cover and let rise in a warm place for one hour. Sprinkle the tops with cornmeal.
Bake at 400 degrees for 25 minutes. Remove from pans immediatly and cool on a wire rack.
Tuesday, November 30, 2010
Grandmom R.'s Salad Dressing
My mother's mother used to make this salad dressing. I don't think I ever saw a store-bought dressing in her house, she just made up another small batch of this every day. It's a simple, tasty recipe, and you can easily change the proportions to suit your own taste.
1/2 cup mayonaise
1/2 cup ketchup
1/2 teaspoon of crushed garlic or garlic juice
1 hard-boiled egg (optional)
Mix together and served chilled.
1/2 cup mayonaise
1/2 cup ketchup
1/2 teaspoon of crushed garlic or garlic juice
1 hard-boiled egg (optional)
Mix together and served chilled.
Scripture Cake and Burnt Sugar Syrup
I first came across references to Scripture Cake in a mystery novel, of all places; it intrigued me enough to hunt down a recipe. The cake appears to come from the hills of Appalachia. There are several variations of it; this is, to me, the best of the three that I've personally tried. This is also the only one I've seen that adds any kind of icing, or gives a specific oven temperature.
Traditionally a Scripture Cake recipe would only list a Bible verse and a quantity for each ingredient; you were supposed to look up each verse to figure out what that ingredient might be. But to make your life easier, I'll be nice and give that information too!
Scripture Cake
1 cup Judges 5:25 (butter)
1 and 1/2 cups Jeremiah 6:20 (sugar)
3 Isiah 10:14 (eggs, yolks & whites separated)
2 cups 1-Kings 4:22 (flour)
2 teaspoons Luke 13:21 (baking powder)
3 teaspoons 1-Kings 10:10 (one each of cinnamon, mace and cloves)
1/2 teaspoon Leviticus 2:13 (salt)
1/2 cup Judges 4:19 or Genesis 43:24 (milk or water)
1 tablespoon Proverbs 24:13 (honey)
2 cups 1-Samuel 30:11 (one each of raisins and finely chopped figs)
1/2 cup Genesis 43:11 (almonds)
Dredge figs, raisins and almonds in 1 tablespoon flour, set aside. Mix together all other dry ingredients.
Cream together butter, sugar and honey; add egg yolks one at a time. Alternately add in dry intredients and milk, beginning and ending with dry. Stir in fruit; batter should be stiff.
Beat egg whites to peaks; stir into batter one cup at a time. Spoon into greased 8x11 baking dish.
Bake at 375 degrees one hour. Cool on a wire rack for at least ten minutes before removing from baking dish.
Burnt Sugar Syrup for Scripture Cake
1 and 1/2 cups Jeremiah 6:20 (sugar)
1/2 cup Genesis 24:45 (water)
1/4 cup Genesis 18:8 (butter)
Melt sugar in saucepan over low heat; stir occasionally, until deep golden brown. Add water, stirring frequently, until smooth. Remove from heat. Add butter and stir until it melts. Allow to cool; drizzle over cooled Scripture Cake and garnish with whole almonds.
Traditionally a Scripture Cake recipe would only list a Bible verse and a quantity for each ingredient; you were supposed to look up each verse to figure out what that ingredient might be. But to make your life easier, I'll be nice and give that information too!
Scripture Cake
1 cup Judges 5:25 (butter)
1 and 1/2 cups Jeremiah 6:20 (sugar)
3 Isiah 10:14 (eggs, yolks & whites separated)
2 cups 1-Kings 4:22 (flour)
2 teaspoons Luke 13:21 (baking powder)
3 teaspoons 1-Kings 10:10 (one each of cinnamon, mace and cloves)
1/2 teaspoon Leviticus 2:13 (salt)
1/2 cup Judges 4:19 or Genesis 43:24 (milk or water)
1 tablespoon Proverbs 24:13 (honey)
2 cups 1-Samuel 30:11 (one each of raisins and finely chopped figs)
1/2 cup Genesis 43:11 (almonds)
Dredge figs, raisins and almonds in 1 tablespoon flour, set aside. Mix together all other dry ingredients.
Cream together butter, sugar and honey; add egg yolks one at a time. Alternately add in dry intredients and milk, beginning and ending with dry. Stir in fruit; batter should be stiff.
Beat egg whites to peaks; stir into batter one cup at a time. Spoon into greased 8x11 baking dish.
Bake at 375 degrees one hour. Cool on a wire rack for at least ten minutes before removing from baking dish.
Burnt Sugar Syrup for Scripture Cake
1 and 1/2 cups Jeremiah 6:20 (sugar)
1/2 cup Genesis 24:45 (water)
1/4 cup Genesis 18:8 (butter)
Melt sugar in saucepan over low heat; stir occasionally, until deep golden brown. Add water, stirring frequently, until smooth. Remove from heat. Add butter and stir until it melts. Allow to cool; drizzle over cooled Scripture Cake and garnish with whole almonds.
Sunday, November 28, 2010
Stollen
This was originally from a recipe of my Grandmother F.'s, but the copy I found is in my mother's handwriting: I honestly don't know if this is Grandmom's original dry-as-dust version or one improved, possibly by my sister L. The fact that it has a whole cup of shortening points towards it being an improved version: Grandmom was greatly affected by her and my grandfather's poverty during the Great Depression years, and her cooking always showed it --- she'd have found it hard to 'waste' this much shortening, whether butter, margarine or even lard, on one cake. Make this recipe at your own risk!
The recipe doesn't specify quantities, but I'd go with at least a teaspoon of lemon rind and a cup of raisins or dried currents.
2 packages dry yeast
4 cups flour
2 beaten eggs
lemon rind
raisins
1 cup softened shortening
5 tablespoons sugar
Mix together all ingredients. Let rise in warm place for one hour, punch down and let rise for another hour. Roll out on a floured surface, fold in half. Brush the top with another beaten egg. Bake on a cookie sheet for 30 minutes at 325 degrees.
The recipe doesn't specify quantities, but I'd go with at least a teaspoon of lemon rind and a cup of raisins or dried currents.
2 packages dry yeast
4 cups flour
2 beaten eggs
lemon rind
raisins
1 cup softened shortening
5 tablespoons sugar
Mix together all ingredients. Let rise in warm place for one hour, punch down and let rise for another hour. Roll out on a floured surface, fold in half. Brush the top with another beaten egg. Bake on a cookie sheet for 30 minutes at 325 degrees.
Saturday, November 27, 2010
Spatzle (Homemade German noodles)
This is an old recipe from my father's side of the family. Our grandmother used to always hover over us when my sisters and I were making spatzle, telling us that it was very important that we make nice THIN spatzle, because it was 'well known' that nobody wanted to marry girls who make fat spatzle!
There are different regional varieties of spatzle; ours is a longish thin noodle. By comparision, the Hungarians make it as small dumplings, about the size of a half-teaspoon.
2 cups flour
1/2 teaspoon salt
1 egg
1/2 cup whole milk
1/2 cup water
Beat egg in a large bowl. Add all other ingredients, beat well to a smooth thin dough. Cover and let rest 1/2 hour, beat down. Bring four quarts of water to a rapid boil.
If you have a spatzel machine (similar to a ricer), dip it in the pot of boiling water, then fill it and squeeze the dough steadily into the water. Spatzel float to the top of the boiling water when they're cooked; remove them to a large pot of cool water. Continue until finished. (Make sure to leave the spatzel machine soaking in water until you do the dishes: you do NOT want to find out the hard way just how difficult cleaning a spatzle machine can be if the dough dries rock-hard!)
The older method for making spatzle uses a spatzle board (a thin wooden board, only about 1/4 inch thick, usually 7 or 8 inches wide by about 10 or 11 inches long, tapered on one end and with a handle on the other end) and a long straight-edged knife. Dip both the board and the knife in the pot of boiling water. Pour about half a cup of the dough onto the board; use the flat side of the knife to spread it thinly near the tapered end of the board. Use the knife to scrape thin rows of the dough off into the water. Again, the spatzle will float when done. Dip board into the pot of boiling water between each batch, and dip the knife frequently: this will keep the dough from sticking to them.
There are different regional varieties of spatzle; ours is a longish thin noodle. By comparision, the Hungarians make it as small dumplings, about the size of a half-teaspoon.
2 cups flour
1/2 teaspoon salt
1 egg
1/2 cup whole milk
1/2 cup water
Beat egg in a large bowl. Add all other ingredients, beat well to a smooth thin dough. Cover and let rest 1/2 hour, beat down. Bring four quarts of water to a rapid boil.
If you have a spatzel machine (similar to a ricer), dip it in the pot of boiling water, then fill it and squeeze the dough steadily into the water. Spatzel float to the top of the boiling water when they're cooked; remove them to a large pot of cool water. Continue until finished. (Make sure to leave the spatzel machine soaking in water until you do the dishes: you do NOT want to find out the hard way just how difficult cleaning a spatzle machine can be if the dough dries rock-hard!)
The older method for making spatzle uses a spatzle board (a thin wooden board, only about 1/4 inch thick, usually 7 or 8 inches wide by about 10 or 11 inches long, tapered on one end and with a handle on the other end) and a long straight-edged knife. Dip both the board and the knife in the pot of boiling water. Pour about half a cup of the dough onto the board; use the flat side of the knife to spread it thinly near the tapered end of the board. Use the knife to scrape thin rows of the dough off into the water. Again, the spatzle will float when done. Dip board into the pot of boiling water between each batch, and dip the knife frequently: this will keep the dough from sticking to them.
Lentils
In our family, we make lentils as a main dish, sort of like a very thick soup we usually serve over noodles, with a dash of cider vinegar. (See the recipe for spatzle!) It can be made with or without meat or the wine, as you prefer. Pretty much all the ingredients --- the onion, salt & pepper, any meat --- can be increased or decreased to taste. You can also use plain old hotdogs, bratwurst or about a cup of salt pork instead of knockwurst; if you do use the salt pork, don't add any other salt. One person in the family liked to simmer her lentils for only 45 minutes; another used to insist on two hours: lentils are very flexible, forgiving and cheap!
1 1-pound bag of dried lentils
1 cup chopped onion
1 large bay leaf
4 cups water
1 cup hearty red wine (burgundy or merlot is good)
1 and 1/2 teaspoons salt
1 teaspoon pepper
4-6 knockwurst
Wash lentils thoroughly. Simmer at a very low heat in a large heavy pot with the water, onion, bay leaf, salt and pepper for an hour to an hour and a quarter. Stir frequently, adding more water as needed.
Add knockwurst, simmer about ten more minutes, serve.
1 1-pound bag of dried lentils
1 cup chopped onion
1 large bay leaf
4 cups water
1 cup hearty red wine (burgundy or merlot is good)
1 and 1/2 teaspoons salt
1 teaspoon pepper
4-6 knockwurst
Wash lentils thoroughly. Simmer at a very low heat in a large heavy pot with the water, onion, bay leaf, salt and pepper for an hour to an hour and a quarter. Stir frequently, adding more water as needed.
Add knockwurst, simmer about ten more minutes, serve.
Friday, November 26, 2010
Baking Powder Biscuits
Not sure where I found this one, but I've had it for quite a while. It's pretty easy; just don't overwork the dough.
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons butter
3/4 to 1 cup milk (or half milk & half water)
Preheat oven to 450 degrees.
Mix dry ingredients together, work in butter with fingertips or pastry mixer. Add liquid gradually, mixing to make a soft dough. (The total amount of liquid needed will vary, depending on weather, altitude etc.) Knead on floured board for a few minutes, then lightly roll out to 3/4 inch thick. Shape with biscuit cutter. Place on greased baking sheet, prick with a fork, and bake 12 to 15 minutes. For a richer biscuit, double the amount of butter. Makes 12 to 15 biscuits.
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons butter
3/4 to 1 cup milk (or half milk & half water)
Preheat oven to 450 degrees.
Mix dry ingredients together, work in butter with fingertips or pastry mixer. Add liquid gradually, mixing to make a soft dough. (The total amount of liquid needed will vary, depending on weather, altitude etc.) Knead on floured board for a few minutes, then lightly roll out to 3/4 inch thick. Shape with biscuit cutter. Place on greased baking sheet, prick with a fork, and bake 12 to 15 minutes. For a richer biscuit, double the amount of butter. Makes 12 to 15 biscuits.
Lobster Joseph
This one was Buster Keaton's own recipe for his favorite dish. Serve with bite-size boiled potatoes and sourdough bread to dunk in the sauce. Fish fillets can be substituted for the lobster (see footnote below*).
I pint sour cream
1/4 pound (1 stick) butter
2 30-ounce cans unseasoned solid-pack tomatoes
1 teaspoon salt
1/4 teaspoon pepper
4 cooked medium lobsters
1 ounce brandy
2 ounces sweet sherry
Melt butter, blend in sour cream. Add tomatoes, reserving tomato juice. Combine brandy and sherry in a seperate pan; burn out most of the alcohol and add it to the sauce. Add tomato juice as necessary to produce desired consistancy. Cut lobster into bite-size pieces and heat in sauce.
*If you wish to substitute fish fillets, sole is a good choice. Quickly saute 1 pound fillets in the butter. Remove them to a warm dish, do not overcook. Add drained tomatoes to the remaining butter, add salt and pepper. When tomato mixture is hot but not boiling, mix in sour cream a little at a time. Add brandy and sherry mixture or white port. Mix well, add fish fillets.
I pint sour cream
1/4 pound (1 stick) butter
2 30-ounce cans unseasoned solid-pack tomatoes
1 teaspoon salt
1/4 teaspoon pepper
4 cooked medium lobsters
1 ounce brandy
2 ounces sweet sherry
Melt butter, blend in sour cream. Add tomatoes, reserving tomato juice. Combine brandy and sherry in a seperate pan; burn out most of the alcohol and add it to the sauce. Add tomato juice as necessary to produce desired consistancy. Cut lobster into bite-size pieces and heat in sauce.
*If you wish to substitute fish fillets, sole is a good choice. Quickly saute 1 pound fillets in the butter. Remove them to a warm dish, do not overcook. Add drained tomatoes to the remaining butter, add salt and pepper. When tomato mixture is hot but not boiling, mix in sour cream a little at a time. Add brandy and sherry mixture or white port. Mix well, add fish fillets.
New England Clam Chowder
This one's mine; it makes a nicely thick and rich clam chowder. It's easy to make too. Just be sure to trust me on the directions --- right after you blend in the crumbled crackers you'll wonder if I'm the one who's crackers, but it'll be fine, I promise. Oh yeah: please note that there's no salt listed in this recipe, because it'll get plenty from the salt pork.
4- 15 ounce cans of minced clams
2 cups diced salt pork
1 tablespoon butter
3 cups sliced onions
1 cup crumbled 'common' crackers or pilot bviscuit
3 cups diced potatoes
1 bay leaf
1 and 1/2 cups whole milk
1 and 1/2 cups cream
Drain minced clams, reserving 4 cups liquid. Saute pork in butter in a heavy 4 quart sauce pan (a dutch oven work nicely) until pork begins to brown; stir in onions, cover and cook about 8-10 minutes until onions are tender and translucent. Blend in crumbled crackers. Add reserved liquid from clams, the potatoes and the bay leaf. Simmer loosely covered for 20 minutes. Stir in clams, milk and cream. Bring to just below a simmer: boiling toughens clams. Cool uncovered then refridgerate overnight for best flavor.
4- 15 ounce cans of minced clams
2 cups diced salt pork
1 tablespoon butter
3 cups sliced onions
1 cup crumbled 'common' crackers or pilot bviscuit
3 cups diced potatoes
1 bay leaf
1 and 1/2 cups whole milk
1 and 1/2 cups cream
Drain minced clams, reserving 4 cups liquid. Saute pork in butter in a heavy 4 quart sauce pan (a dutch oven work nicely) until pork begins to brown; stir in onions, cover and cook about 8-10 minutes until onions are tender and translucent. Blend in crumbled crackers. Add reserved liquid from clams, the potatoes and the bay leaf. Simmer loosely covered for 20 minutes. Stir in clams, milk and cream. Bring to just below a simmer: boiling toughens clams. Cool uncovered then refridgerate overnight for best flavor.
Zweibelkuchen (Onion Cake)
Let's start this off with an oldie: this is the German onion cake recipe my grandmother used to make once a year for my grandfather's birthday. I've tried it once; it was interesting, savory rather than sweet of course. (No idea what she used for a crust: but it's a sure bet that my German grandmother did NOT use a pizza dough! I used a frozen pie crust, and got something resembling a quiche.)
4 thick slices of bacon, diced
2 cups chopped yellow onions
2 well-beaten eggs
1 cup sour cream
1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 package Pillsbury 10 oz. pizza crust
Preheat oven to 400 degrees.
Saute bacon until just clear, drain most of the fat from the pan. Add onions, saute until clear. Do not brown. Set aside to cool.
Beat eggs and sour cream together; add flour, salt and pepper and beat in.
Prepare pizza crust as directed on the package in a 10x15 inch pan. Spread onion & bacon mixture over the dough. Make sure edges are about 1/2 inch high to hold it in. Pour sour cream mixture over top.
Bake 15 minutes. Reduce heat to 350 degrees and bake for another 15 minutes or until cake is nicely browned. Serve hot.
4 thick slices of bacon, diced
2 cups chopped yellow onions
2 well-beaten eggs
1 cup sour cream
1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 package Pillsbury 10 oz. pizza crust
Preheat oven to 400 degrees.
Saute bacon until just clear, drain most of the fat from the pan. Add onions, saute until clear. Do not brown. Set aside to cool.
Beat eggs and sour cream together; add flour, salt and pepper and beat in.
Prepare pizza crust as directed on the package in a 10x15 inch pan. Spread onion & bacon mixture over the dough. Make sure edges are about 1/2 inch high to hold it in. Pour sour cream mixture over top.
Bake 15 minutes. Reduce heat to 350 degrees and bake for another 15 minutes or until cake is nicely browned. Serve hot.
Thursday, November 25, 2010
My intentions....
So here I am, a brand-new blogger. Good grief. Well anyway, what I intend to do with this is have it be just what the title says: nothing more than all kinds of recipes. Old ones, new ones, found or family recipes. Nothing fancy, because we're certainly not a Cordon Bleu family; we're just decent everyday cooks, and that's the sort of recipes you'll probably find here.
If you have a favorite recipe you'd like me to add, or maybe even a specific one you want me to post, please feel free to let me know.
If you have a favorite recipe you'd like me to add, or maybe even a specific one you want me to post, please feel free to let me know.
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