homemade

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These bar cookies are not only delicious, they are FOOLPROOF. The recipe is my daughter’s. When she was a teenager she liked to bake and made these cookies often.

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DH’s grandmother Helen’s Dream Cake recipe from her hand-written cookbook. The recipe is similar to my daughter’s bar cookie recipe.

OLD FASHIONED HOLIDAY BAR COOKIES

Crust:

½ cup butter

½ cup light brown sugar

1 cup sifted flour

Filling:

2 eggs

1 cup light brown sugar

1 tsp. Vanilla

3 tablespoons flour

¼ teaspoon salt

1 teaspoon baking powder

1 cup coarsely chopped pecans or walnuts

1 can (3 ½ oz.) coconut

Preheat oven to 350. Mix butter, sugar and flour until smooth. Pat into bottom of 13x9x2-inch pan. Bake 10 minutes or until golden. Cool.

To make filling: beat eggs until light; gradually add sugar. Add vanilla, flour, salt and baking powder. Stir until combined. Add coconut and nuts. Spread evenly over crust and bake 25 minutes or until golden. Cool slightly.

Cut into bars while still warm.

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The crust is patted down on the bottom of the pan, baked and ready for my “flourless filling”.

“Noooo,” I shrieked like a shrew. 

My poor husband was trying to help. But, he was instead further ruining the treats I was making for him.

I didn’t realize until AFTER I spread  the filling over my cooled cookie crust that I had forgotten to include flour in the filling.

DH said it was not a problem, he could stir the flour in with a fork. I was afraid the fragile crust might break up and get in the filling…my daughter’s recipe specifically called for a crust.

But, DH seemed confident, so  I sprinkled about a tablespoon of flour over the cookies.  DH got a fork and started stirring. Vigorously, he stirred the crust right INTO the filling.

Which was reason I made enough noise to scare our animals out of the kitchen.

My scream also stopped DH from doing more cookie damage.

I put the cookies in the oven and hoped for the best. 

Fortunately, the best was fantastic. The cookies were wonderful.

The recipe is FOOLPROOF.

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Sour dough pancakes with sausage and hot real maple syrup.

It is cold today…40 degrees, with wind and rain.

But, I’m ready. My  sour dough starter has been upstairs by the radiator for 48 hours. It’s yeasty and bubbling and fermenting and smells pleasantly alchoholic. It is a family tradition too. I got the starter that is starting my starter from my mother who has been making the recipe since 1988.

This morning I used some of it and surprised my husband with sour dough pancakes. He loved them. They were light and tasted as good as I had hoped. Which inspired me to dig through my recipe drawer to find recipes for sour dough biscuits, cakes and bread.

The weather is miserable. But, I’m happily inside, wallowing in domesticity. I’m encasing my favorite recipes and some I want to try in plastic and organizing them in a 3-ring binder. I’ve made up menus. I’ve done a grocery list.

Meanwhile, my sour dough ferments and gets better. It will last for as long as I keep feeding it.

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When your starter is ready it should be bubbly and have a pleasant yet slightly sour aroma.

MOM’ SIMPLE SOUR DOUGH STARTER
(Can be left unattended for 3 weeks, no problem.)

1 pkg. dry yeast

2 cups warm water

2 cups flour.

Mix flour and yeast in 1 1/2 qt. container (glass or earthenware). Use wooden spoon. Add water. Cover with cheesecloth or towel. Leave in warm room for 48 hours. Stir 2 to 3 times. It will ferment, bubble and accquire a slightly sour smell. Makes 3 cups. Refrigerate. To use, stir then pour off as much as the recipe requires. Then add equal parts of flour and water to the remaining starter in the pot. Stir & let stand a few hrs. until it bubbles again before covering and refrigerating.

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Part of the batter is mixed and set out the night before you want to have sour dough pancakes.

MOM’S OLD-TIME SOUR DOUGH PANCAKES

1 cup starter

2 cups flour

enough warm water to make batter

Make batter using the starter, flour and warm water. Set in warm place until morning. In the morning, stir up the batter a little. Not too much.

While the griddle is heating add:

1/4 cup dry skim milk

1 to 1/2 tsp. salt

2 tsp. sugar

1/3 cup melted shortening

2 eggs beaten

Dissolve 1 tsp. baking soda in a little warm water and add just before spooning batter onto griddle.

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Turn your pancake over when the top is covered with bubbles. This pancake is just starting to bubble.

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The bottom of the pancake browns quickly. Keep a close eye.

MOM’S QUICK SOURDOUGH BREAD

1 tsp dry yeast

3 tbsp. warm water

2 cups starter

3 tbsp. sugar

1 1/2 tsp. salt

3 tbsp. non-fat milk powder

2 tbsp. shortening or vegetable oil

3-4 cups flour

Generously grease a 9×5 loaf pan, set aside. In small bowl sprinkle yeast over warm water. Set aside to soften – 5 minutes.

In large bowl combine yeast mixture, starter, sugar, salt, milk powder & shortening or oil. Beat until blended. Gradually stir in enough flour to make a medium stiff dough. Turn out onto a lightly floured surface. Knead dough for 8 – 10 minutes or until smooth and elastic. Add more flour if needed. Shape into loaf and place in prepared pan. Cover with cloth and set in a warm place free from drafts. Let rise 1 to 1 1/2 hours or until double in size.

Preheat oven to 350. Bake 50 minutes or until loaf sounds hollow when tapped with your fingers. If after 30 minutes loaf is golden brown, cover with a tent of foil to prevent further browning. Turn out of pan. Cool on a rack.

MOM’S SOURDOUGH BISCUITS

1 1/2 cups flour

3 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

1 tbsp. shortening

1 cup starter

Mix dry ingredients – cut in shortening. Stir in starter & knead 20 times on floured board. Roll 1/2″ thick and cut with biscuit cutter. Place on floured cookie sheet and let rise until double. Bake at 400 for 20 minutes.

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I made these this morning. Most of them are gone already.

MY BLUEBERRY SOURDOUGH MUFFINS

1 egg

1 tsp. vanilla

1/4 tsp. salt

1/4 oil

1 cup sourdough starter

1 cup white or whole-wheat flour

1 tsp. baking soda

1/2 cup sugar

1/2 cup blueberries

Preheat oven to 425.

 Combine dry ingredients in small bowl. Stir in blueberries. Combine wet ingredients in a larger bowl. Add dry ingredients to wet ones. (I sprinkled a little sugar and cinnamon on top of my muffins)

Mix quickly and spoon into greased and floured muffin tin.

Bake at 425 for about 20 minutes.  

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Our neighborhood grocery has hitching posts and shelter for horses.

This is one of my favorite recipes. Perfect for special holidays, it looks and tastes wonderful. It is easy to make too.

I have also included my pie crust recipe.

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My, oh my…this pie is SO GOOD!

Amish Sour Cream Apple Pie with Brown Sugar Topping

FILLING:

Mix:

2/3 cup sugar

2 tblsp. flour

1/4 tsp salt

ADD:

1 cup sour cream

1 tsp. vanilla

1 egg

Stir in 3 cups of apples. If apples are not tart add 1 1/2 tsp. lemon juice to apples before adding them to the sour cream mixture.

Put filling into unbaked pie and bake at 400 degrees for 25 minutes.

Remove pie from oven and sprinkle with Brown Sugar Crumb topping. Bake for an additional 20 more minutes.

BROWN SUGAR CRUMB TOPPING

1/2 cup brown sugar

1/3 cup flour

1/4 cup butter (room temperature)

1/2 tsp. cinnamon

Mix together all ingredients until they become course and crumbly.

COOL PIE FOR AN HOUR BEFORE SERVING.

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Be sure to cool for an hour before serving.

PERFECT PIE CRUST

Mix together

2 cups all-purpose flour (I use Gold Meadow)

1 tsp salt

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Cut butter and shortening into flour mixture with a fork until it is cumbly. Don’t worry about overmixing at this stage.

 Cut in with fork :

 2/3 cup chilled lard or shortening (I use Crisco)

2 tbsp. chilled butter

Sprinkle dough with:

4 tbsp. water

Blend the water lightly into the dough. You may lift the ingredients with a fork, allowing the moisture to hold the ingredients together. You may add up to 1 more tablespoon of water if needed.

Gather the dough up  into two balls. Chill until ready to roll out.

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Once you have sprinkled your dough with water, mix and handle the dough as little as possible. This crust has been rolled out and is ready to be crimped.

STILL LOOKING FOR APPLE RECIPES? The Rocky Road of Love has an Apple Cake said to be so rich, moist and full of tangy apples you can have it for breakfast, the next day: http://rockyroadoflove.wordpress.com/2007/09/28/fresh-apple-cake/#comment-939

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Looking for Holiday Recipes? Be sure to visit Overwhelmed With Joy’s 2nd Edition of, “Holiday Cooking, Blogger Style”  at:

http://overwhelmedwithjoy.blogspot.com/

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