Mix 1 1/2 cups softened butter, 1 cup sugar, and 2 eggs together thoroughly. Sift together 2 3/4 cups flour, 2 tsp cream of tartar, 1 tsp soda, and 1/2 tsp salt and stir into sugar mixture. Chill dough. Roll into walnut sized balls, then roll in mixture of 2 TBSP sugar and 2 tsp cinnamon. Place 2" apart on cookie sheet. Bake at 400˚ until lightly browned, about 8-12 minutes.
Adapted from Amish Cooking and Canning, Buchanan County, Iowa
Sunday, November 20, 2016
Hot Applesauce Cake
1 cup sugar
3/4 cup butter or coconut oil
2 1/2 cups flour
2 eggs
1 tsp salt
1 tsp cinnamon
1 tsp cloves
1 tsp allspice
2 tsp soda
1 tsp baking powder
2 cups hot unsweetened applesauce
Cream together sugar and butter, then add eggs and blend well. Add dry ingredients, alternating with applesauce. Mix well and pour into greased 9x13 pan. Sprinkle with 1/2 tsp cinnamon and 1/4 cup sugar. Bake at 350˚ for 45 minutes or until done.
Adapted from Amish Cooking and Canning, Buchanan County, Iowa
3/4 cup butter or coconut oil
2 1/2 cups flour
2 eggs
1 tsp salt
1 tsp cinnamon
1 tsp cloves
1 tsp allspice
2 tsp soda
1 tsp baking powder
2 cups hot unsweetened applesauce
Cream together sugar and butter, then add eggs and blend well. Add dry ingredients, alternating with applesauce. Mix well and pour into greased 9x13 pan. Sprinkle with 1/2 tsp cinnamon and 1/4 cup sugar. Bake at 350˚ for 45 minutes or until done.
Adapted from Amish Cooking and Canning, Buchanan County, Iowa
Almond-Coconut Macaroons
1/3 cup sugar
1 egg white
1 cup unsweetened shredded coconut
1/4 cup chopped almonds
1/2 tsp vanilla
pinch of salt
Whisk together sugar and egg white, then stir in the rest of the ingredients. Divide into eight drop-mounds on a parchment-lined baking sheet and bake at 350˚ for 15 minutes, until bottoms and edges are golden brown. Cool on wire racks.
1 egg white
1 cup unsweetened shredded coconut
1/4 cup chopped almonds
1/2 tsp vanilla
pinch of salt
Whisk together sugar and egg white, then stir in the rest of the ingredients. Divide into eight drop-mounds on a parchment-lined baking sheet and bake at 350˚ for 15 minutes, until bottoms and edges are golden brown. Cool on wire racks.
Possum's Honey Bread
7 cups flour
1/4 cup honey
1/2 cup butter
2 tsp salt
2 TBSP dry yeast
1 1/2 cups very hot water
1 cup warm water
Combine very hot water, salt, butter, and honey in a large bowl. "Then stir it and stir it until the butter is melted." Mix the yeast into the cup of warm water and let it sit until foamy, then add it to the butter mixture. Add six cups of flour, then turn dough out onto a floured surface and knead until it is "soft and smooth like the clay along the riverbank." Add additional flour as needed to prevent sticking. Place in a greased bowl, cover with a damp cloth, and set in a warm place to raise for 1 1/2 hours. Punch dough down, divide in two, and place in greased bread pans. Cover with a damp cloth and let rise again for about 1 hour. Bake at 350˚ for 45 minutes.
From the book How To Make Possum's Honey Bread, Skunk's Chocolate Sprinkle Bread, and Raccoon's Raisin Bread, too by Carla Stevens
1/4 cup honey
1/2 cup butter
2 tsp salt
2 TBSP dry yeast
1 1/2 cups very hot water
1 cup warm water
Combine very hot water, salt, butter, and honey in a large bowl. "Then stir it and stir it until the butter is melted." Mix the yeast into the cup of warm water and let it sit until foamy, then add it to the butter mixture. Add six cups of flour, then turn dough out onto a floured surface and knead until it is "soft and smooth like the clay along the riverbank." Add additional flour as needed to prevent sticking. Place in a greased bowl, cover with a damp cloth, and set in a warm place to raise for 1 1/2 hours. Punch dough down, divide in two, and place in greased bread pans. Cover with a damp cloth and let rise again for about 1 hour. Bake at 350˚ for 45 minutes.
From the book How To Make Possum's Honey Bread, Skunk's Chocolate Sprinkle Bread, and Raccoon's Raisin Bread, too by Carla Stevens
Saturday, November 19, 2016
Crock-Pot Beef and Broccoli
3 lbs beef (roast or steak), cut into bite-size pieces
9 (or more) garlic cloves, chopped
1 1/2 cups soy sauce
3 cups beef broth or water
1/3 cup brown sugar
3 TBSP sesame oil
2 lbs frozen broccoli florets
Combine everything except the broccoli in a 6 quart (or larger) Crock-Pot. Cook on low for 4 hours, then add the broccoli and cook for 1 more hour. Serve over rice. Great with sriracha sauce.
9 (or more) garlic cloves, chopped
1 1/2 cups soy sauce
3 cups beef broth or water
1/3 cup brown sugar
3 TBSP sesame oil
2 lbs frozen broccoli florets
Combine everything except the broccoli in a 6 quart (or larger) Crock-Pot. Cook on low for 4 hours, then add the broccoli and cook for 1 more hour. Serve over rice. Great with sriracha sauce.
Cream Cheese Frosting
1 cup powdered sugar
1 8 oz. pkg cream cheese, softened
1/4 cup butter, softened
1 tsp vanilla
Combine cream cheese, butter, and vanilla and whip until creamy. Add powdered sugar until the desired consistency and/or sweetness is reached. Spread on cooled cake.
1 8 oz. pkg cream cheese, softened
1/4 cup butter, softened
1 tsp vanilla
Combine cream cheese, butter, and vanilla and whip until creamy. Add powdered sugar until the desired consistency and/or sweetness is reached. Spread on cooled cake.
Healthy Carrot Cake
2 TBSP flax seed meal
6 TBSP water
1 1/2 cups chopped dates or 30 pitted dates
1/2 cup water
1/2 cup unsweetened applesauce
1/2 cup melted coconut oil
1 tsp vanilla
1 1/2 tsp cinnamon
1 tsp allspice
1/4 tsp nutmeg
1 tsp salt
1 tsp baking soda
2 tsp baking powder
1 1/2 cups sprouted spelt flour
3 cups grated carrots
1 cup raisins
Combine flax seed meal and 6 TBSP water and let sit for 5 minutes. Blend dates and 1/2 cup water in a blender until smooth. Mix applesauce, oil, vanilla, and spices in a mixing bowl. Add flax seed and date mixtures. Mix well, then add salt, baking soda, baking powder, and flour. Mix well, then fold in carrots and raisins until fully incorporated.
Bake at 375˚ in 9x13 pan or two 9 inch round pans for 45 minutes, then cover and bake for an additional 15 minutes until the top is dark brown.
6 TBSP water
1 1/2 cups chopped dates or 30 pitted dates
1/2 cup water
1/2 cup unsweetened applesauce
1/2 cup melted coconut oil
1 tsp vanilla
1 1/2 tsp cinnamon
1 tsp allspice
1/4 tsp nutmeg
1 tsp salt
1 tsp baking soda
2 tsp baking powder
1 1/2 cups sprouted spelt flour
3 cups grated carrots
1 cup raisins
Combine flax seed meal and 6 TBSP water and let sit for 5 minutes. Blend dates and 1/2 cup water in a blender until smooth. Mix applesauce, oil, vanilla, and spices in a mixing bowl. Add flax seed and date mixtures. Mix well, then add salt, baking soda, baking powder, and flour. Mix well, then fold in carrots and raisins until fully incorporated.
Bake at 375˚ in 9x13 pan or two 9 inch round pans for 45 minutes, then cover and bake for an additional 15 minutes until the top is dark brown.
Ranch Mix/Dip/Dressing
5 TBSP dried minced onions
7 tsp dried parsley
4 tsp salt
1 tsp garlic powder
1 tsp dill
Mix together and store in an airtight container.
For dip:
Mix together 2 TBSP ranch mix and 2 cups sour cream.
For dressing:
Mix together 2 TBSP ranch mix, 1 cup sour cream, and 1 cup kefir.
7 tsp dried parsley
4 tsp salt
1 tsp garlic powder
1 tsp dill
Mix together and store in an airtight container.
For dip:
Mix together 2 TBSP ranch mix and 2 cups sour cream.
For dressing:
Mix together 2 TBSP ranch mix, 1 cup sour cream, and 1 cup kefir.
Sloppy Joes
1 onion, chopped
1 green bell pepper, chopped
2 lbs hamburger
4 cups tomato sauce
1/4 cup tomato paste
2 TBSP mustard
2 tsp chili powder
1 tsp salt
1 tsp sugar
1 tsp oregano
1/4 tsp pepper
Cook together onion, bell pepper, and hamburger over medium heat. Stir in the rest of the ingredients and reduce heat to medium-low. Cover and simmer for 15 minutes, stirring occasionally. Serve over roll/bun halves or toast.
1 green bell pepper, chopped
2 lbs hamburger
4 cups tomato sauce
1/4 cup tomato paste
2 TBSP mustard
2 tsp chili powder
1 tsp salt
1 tsp sugar
1 tsp oregano
1/4 tsp pepper
Cook together onion, bell pepper, and hamburger over medium heat. Stir in the rest of the ingredients and reduce heat to medium-low. Cover and simmer for 15 minutes, stirring occasionally. Serve over roll/bun halves or toast.
Thoughts on Roasting a Turkey (or Chicken)
*Use a stainless steel roasting pan with rack insert and tight fitting lid.
*Fill with 4-8 cups of chicken stock
*Place bird breast-side down on rack
*Brush all exposed skin with coconut oil or butter
*Put the lid on and put it in the oven
*Bake at 425˚ for 1 hour
*Then lower temperature to 350˚ and bake for 15 minutes per pound (including 4 pounds for that first hour!)
*Brush on more butter or oil every hour or so (optional)
*Check with meat thermometer when you think it should be done
*For crispy skin, broil uncovered for a few minutes when done (optional)
*Fill with 4-8 cups of chicken stock
*Place bird breast-side down on rack
*Brush all exposed skin with coconut oil or butter
*Put the lid on and put it in the oven
*Bake at 425˚ for 1 hour
*Then lower temperature to 350˚ and bake for 15 minutes per pound (including 4 pounds for that first hour!)
*Brush on more butter or oil every hour or so (optional)
*Check with meat thermometer when you think it should be done
*For crispy skin, broil uncovered for a few minutes when done (optional)
Crock-Pot Chicken Torture*
*So-called because my kids think it's torture smelling it cooking and having to wait for hours and hours before they can eat it!
6 chicken thighs (or more)
1 onion, diced
3-8 cloves garlic, minced
1 1/2 tsp thyme
1/2 cup balsamic vinegar
2 cups diced tomatoes
1/4 cup red wine
1/2 cup chicken broth
1/2 tsp salt
1/2 tsp pepper
1 lb fresh spinach, rinsed and chopped
Place chicken in Crock-Pot. Combine all other ingredients except spinach and pour over chicken. Cook on low 4-6 hours. About 1 hour before it is done, stir in the spinach and allow to continue cooking. Serve over couscous or rice.
6 chicken thighs (or more)
1 onion, diced
3-8 cloves garlic, minced
1 1/2 tsp thyme
1/2 cup balsamic vinegar
2 cups diced tomatoes
1/4 cup red wine
1/2 cup chicken broth
1/2 tsp salt
1/2 tsp pepper
1 lb fresh spinach, rinsed and chopped
Place chicken in Crock-Pot. Combine all other ingredients except spinach and pour over chicken. Cook on low 4-6 hours. About 1 hour before it is done, stir in the spinach and allow to continue cooking. Serve over couscous or rice.
"Dump" Chicken and Dumplings
2 bags frozen mixed vegetables (corn, peas, carrots, green beans)
1 onion, chopped
2 cups chicken broth or stock
2-3 cups chopped cooked chicken
2 tsp garlic powder
2 tsp thyme
2 tsp salt
1 cup milk, water, or chicken broth
Saute vegetables and spices in oil for about 5 minutes. Add broth, heat to a boil, then simmer for 10 minutes, adding in chicken and additional 1 cup liquid for the last 5 minutes. Pour into 11x13 baking dish (or 2 9x13 pans) and top with dumplings.
For dumplings, combine:
2 1/4 cup spelt flour
1 cup kefir (or milk or buttermilk)
5 TBSP butter or coconut oil
1 TBSP baking powder
1/2 tsp dried parsley
1/2 tsp salt
1/4 tsp pepper
Bake at 425˚ for 20-25 minutes, until dumplings are cooked through.
1 onion, chopped
2 cups chicken broth or stock
2-3 cups chopped cooked chicken
2 tsp garlic powder
2 tsp thyme
2 tsp salt
1 cup milk, water, or chicken broth
Saute vegetables and spices in oil for about 5 minutes. Add broth, heat to a boil, then simmer for 10 minutes, adding in chicken and additional 1 cup liquid for the last 5 minutes. Pour into 11x13 baking dish (or 2 9x13 pans) and top with dumplings.
For dumplings, combine:
2 1/4 cup spelt flour
1 cup kefir (or milk or buttermilk)
5 TBSP butter or coconut oil
1 TBSP baking powder
1/2 tsp dried parsley
1/2 tsp salt
1/4 tsp pepper
Bake at 425˚ for 20-25 minutes, until dumplings are cooked through.
Quick and Easy "Pad Thai"
1 box rice noodles, prepared as directed
2 TBSP brown sugar
1/4 cup lime juice
3 TBSP fish sauce
1/2 cup soy sauce
one bunch green onions, thinly sliced, white and green parts separated
2-8 garlic cloves, minced
2-4 eggs, beaten
1 bunch cilantro, chopped
1 cup crushed peanuts
Cook white parts of the green onions together with the garlic in olive oil over medium heat for about 30 seconds, then add beaten eggs and cook until almost set. Combine sauce, cooked noodles, green onions, and eggs and mix well. Garnish with cilantro and peanuts to taste.
2 TBSP brown sugar
1/4 cup lime juice
3 TBSP fish sauce
1/2 cup soy sauce
one bunch green onions, thinly sliced, white and green parts separated
2-8 garlic cloves, minced
2-4 eggs, beaten
1 bunch cilantro, chopped
1 cup crushed peanuts
Cook white parts of the green onions together with the garlic in olive oil over medium heat for about 30 seconds, then add beaten eggs and cook until almost set. Combine sauce, cooked noodles, green onions, and eggs and mix well. Garnish with cilantro and peanuts to taste.
Creamed Corn
2 TBSP extra virgin olive oil
3-8 garlic cloves, minced
4 cups sweet corn, divided
2 pints heavy cream (might not use it all)
Saute 2 cups of corn and the garlic in oil for a few minutes, then add just enough cream to cover most of the corn. Simmer for about 20 minutes, until cream thickens. Allow to cool slightly, then blend it in a blender until smooth. If it is too thick, add more cream until it is smooth and pourable. Pour it back into the pot and add the remaining corn, then simmer until heated through.
3-8 garlic cloves, minced
4 cups sweet corn, divided
2 pints heavy cream (might not use it all)
Saute 2 cups of corn and the garlic in oil for a few minutes, then add just enough cream to cover most of the corn. Simmer for about 20 minutes, until cream thickens. Allow to cool slightly, then blend it in a blender until smooth. If it is too thick, add more cream until it is smooth and pourable. Pour it back into the pot and add the remaining corn, then simmer until heated through.
Balsamic Crock-Pot Roast
Per 2 lbs of beef roast, combine:
1 cup beef broth or water
2 TBSP brown sugar
2 TBSP balsamic vinegar
1 1/2 tsp soy sauce
3 minced garlic cloves
Pour over roast in Crock-Pot and cook on low for 6-7 hours.
1 cup beef broth or water
2 TBSP brown sugar
2 TBSP balsamic vinegar
1 1/2 tsp soy sauce
3 minced garlic cloves
Pour over roast in Crock-Pot and cook on low for 6-7 hours.
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