Clutjens

Pronounced "klijens", these appear to be similar to anise drop cookies, and are a tradition in the Kieffer household.  No one can make them quite like Grandma Helen Meier, however, and her recipe does not appear to be recorded anywhere with absolute precision.  Keith developed the version below after many conversations and several trials.

Clutjens

Makes a zillion cookies, so a half recipe is recommended.

3 cups sugar
1 cup crisco (or: 1 cup lard; or: 1 cup Promise brand margarine) (note: if using lard, must eat all cookies within 1 month)
2 eggs
1 tsp soda dissolved in 1 cup cold coffee (or: 1 cup hot water)
4 tsp anise seed (or: 1 Tbsp anise oil; or: 2 tsp anise seed and 1/2 Tbsp anise extract)
1 cup molasses (or: 1 cup dark Karo syrup)
1 tsp cinnamon
3-6 cups flour

Combine sugar and shortening, mix well.  Mix in eggs; add the soda and coffee, anise flavoring, molasses, and cinnamon, mixing well.  Add flour until batter reaches an almost-dough-like consistency.  Using more flour, roll into many thin snakes, about a nickel in diameter.

Set the snakes to chill/freeze overnight in a floured pan.  Cut the snakes into pieces about two nickels thick.  Bake on a greased cookie sheet for 13 minutes at 350 F.

The center four small ones are the ideal.  The outside corners are what we get when we try.

 

Alternatives:
- Use butter instead of crisco.  If lard is used, as was typical for Grandma Meier, cookies were only good for a week-month.  Crisco can last more than a month.
- Add enough flour so it rolls out easily.
- The more flour that is added, the harder the cookies end up - jawbreakers.  Could also use less flour and, while runny, drop by spoon-fulls or with a pastry bag onto a greased cookie sheet.  Should still chill overnight (drying out is desired) and then bake.  Frozen cuts easier, uses less flour. 
- In 2014, we used 6 cups flour and then used spoons to form the long snakes on cookie sheets.  The rows were wider than a nickel but were formed quickly.
- Instead of baking all at once, can freeze half for later.
- Cookies and dough freeze nicely. 

Molasses Cookies

Delicious and nutritious - lots of iron.  Dmitri likes to make them, too.

Spicy Molasses Cookies 

(from Pioneer Woman)

1 cup sugar
3/4 cup butter
1/4 cup molasses (blackstrap preferred)
1 egg
2 cups flour
2 1/2 tsps baking soda
1 tsp cinnamon (heaping)
1 tsp ginger (heaping)
1/2 tsp cloves
1/2 tsp cardamom
1/4 tsp salt (pinch)

Preheat oven to 350 degrees.

Combine sugar, butter, molasses and eggs.  Add dry ingredients.

Roll dough into walnut-sized balls, roll each in sugar.  Bake for 9-11 minutes, baking for about a minute after the cookies begin to crack (I baked them until slightly browner).

Can also add some mace or allspice for even more flavor.

Grandma's Monday Night Meal

Grandma used to serve this to us nearly every Monday night when we were there for orchestra.

Italian Noodle Casserole

(for lack of a better name)

1 lb ground beef or Italian sausage
1 can mushrooms (stems and pieces)
2 cans tomato sauce (12 oz?)
1/3 large pack of wide egg noodles
1/2 brick of sharp cheddar cheese

Brown the ground beef (can also saute onions or garlic to taste), drain the grease.  For more flavor use Italian sausage.  Add red pepper flakes, if desired.  Add mushrooms, then tomato sauce.  Add egg noodles (additional water may be needed to cook the noodles) about 15 minutes before serving.  Shred and mix in the cheese just before serving.

Korean Beef and Rice (modified)

An alternative way to use beef:

Korean Beef and Rice

1 lb ground beef
1/2 c brown sugar
1/4 c soy sauce
1 tsp ginger
1 tsp red pepper flakes
2 cloves garlic (or dash of garlic powder)
1-2 cups stir-fry vegetables (sliced carrots, peapods, mushrooms, etc.)
cilantro to taste

Brown the beef, draining the grease.  Add the brown sugar, soy sauce, ginger, red pepper, and garlic.  Add the vegetables (Cub sells frozen packages of stir fry vegetables), with more sugar and soy sauce as needed.  Serve on rice, top with plenty of cilantro.

Serves 2, with a little left over.  Reminds me of banh mi.

Zucchini Soup

Delicious!

Zucchini Soup

3-4 zucchini
1-2 shallots
1 tsp curry
1 1/2 T butter
1 1/2 T oil
1 1/4 c chicken broth
1/2 c half and half

Saute' the shallots in the butter and oil.  Peel and slice the zucchini (core, too, if you do not like seeds) and saute'.  Add the curry and 1/2 c of chicken broth.  Blend until smooth.  Add the remaining chicken broth, salt and pepper to taste.  Blend until smooth.  Just before serving, add the half and half and blend again.  Serve with big chunks of homemade bread fresh out of the oven.

Crumb Topping (for Apple Pie)

Crumb Topping (for Apple Pie)

3/4 c. brown sugar
3/4 c. flour
1/3 c. butter

Cut butter into brown sugar and flour.  Crumble mixture onto top of pie.  De-lish!

Chicken Mac and Cheese

This recipe is from the Southern Living "Our Best Casseroles" Magazine. I enjoy making it because its great on a cold fall day. Delicious and easy but not everyone's cup of tea!

1/2 (16 oz.) package of cellentani pasta
2 Tbsp. butter
1 medium onion, diced
1 green bell pepper,diced
1 (10 oz.) can diced tomatoes and green chiles
1 (8 oz.) package of velveeta cheese, cubed
3 cups chopped cooked chicken
1/2 cup sour cream
1 tsp. chili powder
1/2 tsp. ground cumin
1 1/2 cups (6oz.) shredded Cheddar cheese
White Sauce:
2 Tbsp. butter
2 Tbsp. flour
2 cups milk

1. Melt butter in pan over medium heat. Add onion and bell pepper, sauté 5 minutes or until tender.
2. Add chopped chicken and let cook.
3. Stir in tomatoes and green chiles and velveeta cheese. Stir constantly, 2 minutes or until cheese melts.
4. In another pan, put the butter, flour, and milk together to make a white sauce. Stir constantly on medium heat until the mixture starts to bubble. Keep stirring until the sauce is thick.(You may need to lower the heat, and make sure there is are no clumps)
5. Add the white sauce to the saucepan with the other ingredients.
6. Add sour cream, chili powder, and ground cumin. Stir.
7. Put water in a deep pot and turn the heat on high. Cook the noodles until they are semi-cooked, then drain.
8. Pour the semi-cooked noodles into the sauce pan or vice versa. Mix well.
9. Pour the meal into a cooking pan or pot and sprinkle the shredded Cheddar cheese on top.
10. Bake at 350 for 25 to 30 minutes or until bubbly.

Cornbread

From the Joy of Cooking:

Cornbread

1 1/4 c. cornmeal
3/4 c. flour
1-4 T sugar
2 t baking powder
1/2 t soda
2 eggs
2/3 c milk
2/3 c buttermilk
2-3 T melted butter

Combine all ingredients (wet first, then add dry), just mixing.

Bake in a 9"x9" pan for 20-25 min, or in muffin tins for 10-12 min, at 425F.

Makes 10-12 servings.

When doubling, use 1/4 c sugar, 1 stick butter.  Plain yogurt/milk combination can be used as substitute for buttermilk.  Serve with chili!

Sweet and Sour Chicken

An attempt at Chinese, without too much oil and with no soy sauce.

Sweet and Sour Chicken

1 package of chicken (~1 lb?)
~ 1 cup cornmeal
1 egg
1 onion
salt & pepper
mandarin oranges
cilantro

Sauce:
1/2 c ketchup
1/4 c balsamic vinegar
1/4 c apple cider vinegar
1/4 c brown sugar

Cut chicken into bite sized pieces, roll in beaten egg then in cornmeal (add more cornmeal as necessary).  Fry in olive oil with chopped onion, seasoning with salt and pepper.

Combine the ingredients for the sauce (adjust amounts to taste), add to chicken, cooking on low for a bit.

Before serving, add oranges and chopped cilantro, to taste.

Contemplating adding peapods, but haven't had a chance to try it.

Serve on rice.

"Pad Thai" - Peanut-Lime Chicken Salad

Again, brazenly stolen/adapted from Smitten Kitchen.  I made "adjustments" right and left for ingredients that I simply did not have, such as sesame oil, insufficient lime juice (added a few splashes of lemon to get what seemed a good consistency), no soy sauce, no carrots or cucumbers, no peanuts.  Instead I used the vegetables I had available, a half bag of frozen pea pods and lots of cilantro and green onions.  Also left out the garlic and chiles, substituting instead a couple teaspoons of the red chile sauce I'd picked up in the Asian section of the store, and used perhaps twice as much ginger as was called for.  It seems no matter what you do, it tastes flavorful.

Peanut-Lime Chicken Salad
 (2-4 servings)

Dipping sauce
 3 T Asian fish sauce
 3 T brown sugar
 6 T lime juice
 1 garlic clove, minced
Small Thai or Serrano chiles, thinly sliced, to taste

Peanut dressing
 1 1/2 T Asian fish sauce
 1 1/2 T rice vinegar
 4 1/2 T lime juice
 1 1/2 T soy sauce
1 one-and-a-half inch chunk fresh ginger root, peeled and sliced
 3 T peanut butter
1/2 T sesame oil
Pinch of cayenne

Chicken and noodle salad
1 1/4 pounds boneless skinless chicken thighs (about 6)
8 ounces dried rice vermicelli or other rice noodles
2 small cucumbers, cut in 1/4-inch half moons
2 medium carrots, cut in thin julienne
Additional vegetables
Small handful basil or mint or cilantro sprigs, or your favorite of the three (torn or roughly chopped)
4 or more green onions, chopped
1/4 cup crushed or chopped roasted peanuts
Lime wedges (to serve)

Make the dipping sauce: Whisk ingredients in a small serving bowl, making sure to dissolve the sugar. Leave to ripen for 15 minutes. Refrigerate any extra and use within a few days.

Make the peanut dressing: In a blender or small food processor, puree all ingredients to a smooth sauce, about the thickness of heavy cream.

Marinate the chicken: Stir together 1/2 the dipping sauce and 1/3 the peanut dressing (you can eyeball this) in the bottom of a low-sided bowl or dish. Add the chicken to the mixture and toss to coat. Let marinate at least 15 minutes in the refrigerator.

Cook the noodles: Package should have directions for cooking the noodles.  Mine were to soak the rice noodles for 10 minutes in hot (I used boiled) water.  I strained them out when they were fluffy.

Cook the chicken: Grill the chicken on an outdoor grill, a stove-top grill pan, or run under the broiler until nicely browned, about 3 to 4 minutes a side. Let cool slightly, then chop roughly into 3/4-inch pieces.

To serve: You can serve each item separately, allowing the diners to choose proportions.  Or mix everything together (the noodles, chicken, vegetables, and both sauces) in one big bowl.  Excellent either way.  Can be served hot or cold.

Beef Stroganoff

Stolen from the Russians?

Beef Stroganoff

2 lbs beef, chopped
seasoned flour: 1/4 c. flour, salt, pepper
1-2 medium onions, chopped

Toss the beef in the seasoned flour, and brown in oil.  Add the onions, saute'.

Add the liquid:
1 t. Worcestershire sauce
2 T. ketchup
1 1/2 c. water
Liquid from a 4 oz can of mushrooms

Stir, and simmer for 1 1/2 - 2 hours.

Just before serving, ad 1/2 c - 3/4 c sour cream and the mushrooms.  Serve over hot noodles (generally egg noodles).

Agrodolce Meatballs

Agrodolce Meatballs

(from Sassy Radish)

3/4 pound ground sirloin
3/4 pound ground pork
2 large eggs
1/4 c. plain dry bread crumbs
1/4 c. dried currants or raisins
1/4 c. pine nuts
1 T. drained capers
1/4 c. finely chopped fresh mint
1 T. kosher salt, plus additional
1/2 t. freshly ground black pepper, plus additional
All-purpose flour, for dusting
1/2 c. extra-virgin olive oil
2 c. chicken stock
1/4 c. balsamic vinegar
1 T. sugar
Crusty bread, for serving

In a large bowl, combine the ground beef and pork, eggs, bread crumbs, currants, pine nuts, capers, and mint.  Season with salt and pepper and knead, gently, to combine.  Roll the mixture into meatballs the size of golf balls and dust with flour.

In a large skillet, heat the olive oil until simmering.  Add the meatballs in a single layer and cook over moderate heat, turning once or twice until browned and nearly cooked through, 7 to 8 minutes.  Tilt the skillet and spoon off as much fat as possible.

Add the broth, vinegar, and sugar and season lightly with salt and pepper.  Cover partially and cook over moderately low heat, stirring, until the sauce is reduced to 1/2 cup and the meatballs are fully cooked, 8 to 12 minutes.  Serve with crusty bread.

Makes 16 to 18 meatballs (Serves 4).

Grasshopper Bars

Grasshopper Bars

Brownie Layer:
3/4 c. unsalted butter
10 1/2 oz. bittersweet chocolate, finely chopped
1 1/2 c. light brown sugar
3 large eggs
1 1/4 t. vanilla
3/4 c. flour
1/4 c. + 2 T. cocoa powder
3/4 t. salt

Preheat the oven to 375 F.

Melt the butter, chocolate and sugar in a saucepan.  Stir until smooth, then remove from heat.  Whisk in the eggs and vanilla.  Whisk in the flour, cocoa powder, and salt.  Bake for about 20 minutes, then cool completely.

Mint Ganache:
1/2 c. heavy cream
10 oz. white chocolate chopped
2 T. green crème de menthe (or green food coloring)
1 t. peppermint extract

Simmer the cream, then remove from heat.  Pour immediately over the chocolate, mint, and green coloring, whisking until smooth.  Chill for about 1 hour, before spreading over the brownie.

Chocolate Ganache:
1 c. heavy cream
10 oz. bittersweet chocolate

Simmer the cream, remove from heat.  Pour immediately over the chocolate, whisking until smooth.  Chill for about 30 minutes, then spread over the mint-covered brownie.

Keep the brownies chilled until served.

Tabouli Salad

Tabbuli

3/4 c. burghul (bulgur wheat, cooked)
2 large bunches of parsley (approximately 1 qt, when chopped), finely chopped
1 cup finely chopped fresh mint or 1/4 to 1/3 c. dried mint
1/2 bunch green onions, finely chopped
1 or 2 large tomatoes, finely chopped
1 small dried onion, finely chopped
1/8 t. cinnamon
2-3 t. salt
pepper to taste
1/2 c. to 2/3 c. fresh lemon juice
1/2 c. olive oil

Rinse burghul (crushed wheat), drain, then squeeze excess water.  Place in large mixing bowl.  First finely chop the parsley, then the green onions and the tomatoes.  Place vegetables in layers with the burghul in the order given, leaving dried onions on one-half of the layer and diced tomatoes on the other.

Add seasonings to the dried onions nad mix thoroughly.  Add lemon juice and toss with spoon and fork.  Just before serving, add the oil and toss thoroughly.

Note: Tabbuli may be prepared 1-2 hours ahead of time, leaving out the tomatoes and oil.  Just cover with plastic wrap and refrigerate.  Add tomatoes and oil just before serving.

Cream Cheese Wontons

What a coincidence - ran across this recipe after our trip to Quang's.

Baked Crab Rangoon

1/8 tsp garlic salt
1/8 tsp Worcestershire sauce
1 small green onion
4 oz imitation crab
3 oz cream cheese
14 wonton wrappers

Cut up the crab and mix it in with garlic salt, worcestershire sauce, green onion and cream cheese (i would microwave the cream cheese for about 40 seconds to soften)
 
Spoon into wontons.

Bake at 425 °F for 8-10 minutes or until golden brown.

Serve with sweet/sour sauce.

Fast and Perfect Donuts

• Ingredients:
• 1 1/4 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup milk
• 1/4 cup buttermilk
• 1/4 cup granulated sugar
• 3 Tbsp melted butter
• 2 cups vegetable oil, for frying
• Granulated sugar, cinnamon sugar or powdered sugar, for coating
• Instructions: 
• Mix milk, buttermilk, sugar, and melted butter in a mixing bowl. Add dry ingredients and stir until mixed.  We use the donut maker, so we just oil the donut maker and place a dollop of the dough in each space. However, Im sure they can be cooked in oil and lard and whatnot.  When they are cooked through, we coat them in butter and then sugar. 
• 
  

Cream Puffs

Though Julia Child is French, we are happy to borrow her Creme Saint-Honore as the filling for the very Italian St. Joseph's Day Cream Puffs.

Cream Puffs

Custard Filling (Creme Saint-Honore, modified)

Part I (Creme Patissiere)
1 cup sugar
5 egg yolks (reserve the whites)
1/2 cup flour
2 cups boiling milk
1 Tb butter
1 1/2 Tb vanilla extract

Gradually beat sugar into egg yolks, beating for 2-3 minutes until the mixture is pale yellow and forms a ribbon.  Beat in the flour.  Beating the yolk mixture, gradually pour on the boiling milk in a thin stream of droplets.

Pour into saucepan (2 1/2 qt) and set over moderately high heat.  Stir with wire whip, reaching all over bottom of pan. As sauce comes to the boil, it will get lumpy, but will smooth out as you beat it.  When boil is reached, beat over moderately low heat for 2-3 minutes to cook the flour.  Be careful not to scorch the custard.

Remove from heat and beat in the butter and vanilla.

Part II (Creme Saint-Honore)
5 egg whites
Big pinch of salt
2 Tb granulated sugar

Beat the egg whites and salt together until soft peaks are formed.  Sprinkle on the sugar and beat until stiff peaks are formed.  Stir one quarter of the egg whites into the hot custard (from Part I), fold in the rest.  Chill.

Cream Puff Shells

1/2 cup butter
1/4 t salt
1 cup water
1 cup flour (sifted)
4 eggs

Combine butter, salt, water, and heat to boiling.  Add flour all at one time, stir vigorously until it forms a ball (about 1 minute).  Get off heat right away.

Beat eggs in a bowl.  Add a spoonful of dough at a time, beating on high until smooth.  Do not let the eggs cook.

Bake for 25-30 minutes at 400F.  Take off pan and cut slit in puff immediately, so it doesn't collapse.

Easter Pie

Part of a lengthy letter from Aunt Evelyn, Mom says she's tried this once, but it's better not at Easter - too much ricotta when combined with manicotti.

Easter Pie

8 eggs
2 lbs ricotta cheese
1 1/2 cups whole wheat cooked (buy in Italian bakery shop)
1/4 quart milk
2 1/2 cups sugar (approx)
1 jar citron
1 tsp rose water
1/2 tsp salt

Beat eggs well.  Mix in ricotta.  Add other ingredients, as listed, until smooth.  Make pie crust.  Double.  [Not sure what that means?]  Bake at 350F until done. [First person to try this gets to tell me how long that is, approximately.]

Aunt Evelyn notes that she substitutes a little box of tapioca for the whole wheat [which must be wheat berries?] and orange juice for the rose water.

Pie Crust

I believe the card said this was from Lucille Meyer - our neighbor back in Dinkytown.

Pie Crust

1 cup boiling water
2 scant tsp baking powder
2 T sugar
2 tsp salt
6 cups flour
1 pound of lard

Mix water and lard until creamy.  Add 4 cups of flour and dry ingredients.  Last, add remaining 2 cups of flour and mix by hand.

Chill dough.  Do not use right away.  Dough can be frozen.  Divide into 8 or 9 parts (enough for 1 crust) and store in sandwich size plastic bags.

Defrost to roll out on floured board to fit a 9" pie pan.

Pretzels (Soft)

The shape looks like the arms of a person crossed in prayer - hence why these are often baked during Lent.

Pretzels

1 pkg yeast
4 cups flour
1 1/2 cup warm water
1 egg
1 T sugar
1 T salt

Combine yeast, water, sugar and salt in large bowl.  Stir in flour.  Knead on table until smooth.  Shape dough into pretzels and place on greased cookie sheet.  Brush with a beaten egg, sprinkle with salt (kosher).

Bake at 425F for 15 min.

Easter Bread

Only once a year!

Easter Bread

4 cups flour
4 tsp baking powder
1/2 tsp salt
1/2 cup butter
4 large raw eggs
1/4 cup orange juice
1 cup sugar
2 tsp vanilla and/or anise extract
1 beaten egg

Sift flour, baking powder, and salt onto board.  Cut in butter.  Add raw eggs, mixing between each.  Add orange juice, sugar, and vanilla/anise extract.  Mix until dough is soft.

Kneed for 10 minutes or until smooth and satiny.  Place in covered bowl for 1/2 hour in a warm spot.  Dough should rise.

Add citron (if desired).  Roll out into shape.  Brush with beaten egg.

Bake for 30 minutes or until golden brown at 375F.

Caramel Rolls

If you make the dough from scratch, this is a two day project - hence why Mom only made it for special occasions.

Caramel Rolls

1/2 cup butter
1 cup brown sugar
walnuts

Melt the butter and brown sugar.  Add the walnuts.  Don't cook too long.  Drizzle corn syrup on top.

Pour the caramel into a baking dish, put the rolls on top and let rise.  The rolls should have been spread inside with butter, sugar, cinnamon, raisins - to taste.

Once risen, bake for 15 minutes at 400 F.

Rice Pudding

Borrowed from our wonderful Norwegian neighbors, rice pudding has become a staple on Fridays.  Looking over this handwritten recipe, however, the proportions don't quite add up.  Better check with Mom.

Rice Pudding

1/2 gal whole milk (or 1/2 cup cream)
s1 < 1 cup white short grain rice
2-3-4 cardamom (pinch)
1/2 tsp salt
3/4 c sugar
2 cinnamon sticks

Cook about 40 minutes, stirring constantly.  Simmer raisins, and add to rice pudding.  Serve hot or cold - should be thick.

Teriyaki Pot Roast

From a recipe card in Mom's elegant handwriting (don't recall her ever making it, though):

Teriyaki Pot Roast

Combine syrup from 1 lb 4 oz can Dole sliced pineapple with 2 Tbsp soy sauce, 1 Tbsp sugar, 1/2 tsp ginger, 1/8 tsp garlic powder.

Pour over 3 lb boneless chuck roast in large skillet.  Cover and simmer 3 hours, turning occasionally.

Blend 1 Tbsp cornstarch into 1/4 cup water.  Stir into pan juices until thickened.  Stir in pineapple slices and 1/4 cup chopped green onions.

Chicken cranberry tarragon salad (for sandwich)

Bruegger's kindly shared the ingredients with me for this delicious chicken salad, with craisins and tarragon.  Proportions are up to you:

Chicken cranberry tarragon salad

Mayonnaise
Chicken breast, chopped (works better if not canned)
Craisins
Salt
Pepper
Lemon juice
Almonds (sliced - optional)
Tarragon dried

Mix, serve on a bagel, or whole wheat bread.

Sachertorte

Papa's favorite, this is my version, translated from the German.

Sachertorte

For the dough:
250 g bitter chocolate (3/4 bag)
200 g butter (2 sticks)
200 g sugar (50 tsp)
1 pinch salt
8 eggs
1 small packet of vanilla sugar
230 g flour (2 cups)
some fat for the pan

To layer:
125 g apricot jam (8 1/2 tsp)

For the glaze:
200 g bitter chocolate (2/3 bag)
1/4 liter hot water (1 cup)
150 g powdered sugar (1 1/4 cup)

Break the bitter chocolate into pieces and melt in a water bath/double boiler.  Let cool somewhat.  Stir the butter with sugar, add salt, then work in the cocolate in portions.  Add the egg yolks and mix.  Beat the egg whites with the vanilla sugar until stiff.  Let it glide onto the chocolate mix and add the flour on top, mixing carefully.

Lay out the spring form with baking paper, lightly buttering the form.  (I used two cake pans, buttered.)  Fill with dough.  Bake 80 minutes at 165 C (329 F).

Take the cooled cakes out of the form, cut through once, coat the two pieces with apricot jelly, and put the cake together again.  Coat the upper part of the cake likewise.

Cook the chocolate with water and sugar over low heat, stirring constantly for 10-12 minutes.  Take from the burner and continue to stir until the glaze is thick.  Frost the upper part and the sides of the cake with the frosting/glaze.

Mulled Wine

(No, this is not my recipe - it's in Mom's handwriting)

Mulled Wine

4 quarts red wine (zinfandel, merlot, burgundy)
brandy (1 pint per 4 quarts of wine)
1 cup sugar
6 cinnamon sticks
12 whole cloves
1/8 tsp allspice
1/8 tsp mace
2 oranges sliced
1 lemon sliced

Pour wine in a large pot.  Heat on low as it warms.  Add sugars and spices.  Add brandy.  Heat thoroughly, but don't boil.  Add lemon/orange.  Steep for about 1 hour.  Add sugar, garnish.

Granola

Best fresh out of the oven before fully baked:

Granola

2 cups rolled oats
1 tsp cinnamon
1 tsp salt
3 Tbsp + 1 tsp vegetable oil
1/4 cup honey
1/4 cup firmly packed brown sugar
1 tsp vanilla extract
1/3 cup almonds
1/3 cup hazelnuts
1/3 cup golden raisins
1/3 cup dried cherries

Preheat oven to 325 F.  Line baking sheet with parchment paper.

Toss oats in large bowl with cinnamon and salt.

In a medium bowl, stir oil, honey, brown sugar & vanilla - whisk.

Pour honey mix over oats.  Mix and use hands to combine until all are covered.

Spread evenly on baking sheet.  Bake for 10 minutes.  Flip, add almonds.  Bake 5 minutes, flip, add hazlenuts.  Bake for 10 minutes, let cool, add raisins, etc.

Keeps for 1 week.

Rhubarb Crisp

Not sure where this recipe came from, but it's delicious:

Rhubarb Crisp

1 cup light brown sugar
1 cup flour
3/4 cup oats
1/2 cup melted butter
1 tsp cinnamon
4 cups rhubarb
1 cup sugar
2 Tbsp cornstarch
1 cup water
1 tsp vanilla

Combine the first five ingredients, mixing until crumbly.  Press 1/2 into an 8 inch dish.

Top with chopped rhubarb.

Cook the remaining four ingredients in saucepan until clear.  Pour over rhubarb.

Top with remaining crumb mixture.  Bake 350 F for 35-55 minutes.

Peaches and Cream Tart

Summer birthday dessert (in place of cake):

Peaches and Cream Tart

9 soft coconut macaroon cookies
1 cup ground pecans
3 Tbsp butter (melted)
1/2 cup whipping cream
1 - 8 oz pkg cream cheese, softened
1/3 cup sugar
2 tsp orange juice
1 tsp vanilla
1/4 tsp almond extract
2 - 4 medium peaches, peeled, pitted, thinly sliced
2 Tbsp lemon juice
1/2 cup fresh raspberries
1/4 cup apricot preserves
2 tsp honey

Crust: Crumble macaroons.  Combine macaroon crumbs, pecans, and butter.  Press mixture into bottom and up sides of an 11 inch tart pan, or 12 inch pizza pan.

Bake at 350 F for 12-18 minutes.  Cool.

Filling:  In chilled bowl, beat whipping cream until soft peaks form.  Beat cream cheese and sugar until fluffy.  Add orange juice, vanilla, almond extract, fold in whipped cream.  Spread over crust.  Cover and chill for 2-4 hours.

Arrange peach slices (tossed with lemon juice) over filling, along with raspberries (blueberries can also be used).

Glaze:  Combine preserves and honey, heat until melted. Drizzle over cooled pie.

Sugar Cookies

Pretty sure this is the recipe Mom uses for Christmas:

Sugar Cookies

1 cup sugar
2 eggs
1 cup butter
3 Tbsp sour cream
1 Tsp baking powder (note: 1/2 tsp also an option)
1 tsp soda
1 tsp vanilla
3 cups flour

Blend butter and flour, add soda to sour cream.  Beat eggs and sugar, add to flour mixture with sour cream.  Chill thoroughly.  Roll a small portion at a time.  Keep remaining dough chilled.  Keep rolling pin and cutters well floured.

Bake 8 to 10 minutes in 350 F oven.

To add decor, brush with slightly beaten egg white, and sprinkle with decor.

Cranberry Bread

This became a staple for Christmas when Rose Marie started cooking:

Cranberry Bread

2 cups sifted all purpose flour
1 cup sugar
1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter or margarine
1 egg, beaten
1 teaspoon grated orange peel
3/4 cup orange juice
1 1/2 cups fresh or frozen cranberries, chopped

Mix wet ingredients, Mix dry ingredients, add cranberries last.  Bake in bread pans (not too big) at 350 F until a toothpick comes out clean.

Mexican Butter Balls

Similar to Russian tea cakes - we love our almonds:

Mexican Butter Balls

1 cup butter
2 cups flour
1/4 tsp Almond flavoring
1/2 cup powdered sugar
1 tsp vanilla
1/2 cup finely chopped nuts (almonds)

Mix all ingredients.  Roll into balls - walnut-sized.  Bake on greased cookie sheet for 15-20 minutes at 350 F.  Shake cookies in powdered sugar when still hot.  Repeat when cooled.

Candied orange peels

Usually one of the first Christmas desserts to be made - and in large quantities, since the peels can be chopped and used for other items, like Stollen or fruit nut squares.  Delicious sweet, sour taste.

Candied Orange Peel

Peels from 3 large oranges or grapefruit
3/4 cup water
2 Tbsp corn syrup
2 3/4 cup sugar

Cut the peel on each fruit into quarters.  Pull the peel off in these quarter sections.  Slice peel into 1/4" wide strips.

Put the strips into a 3 quart non aluminum saucepan and add water (about 2 inches in depth).  Bring to a boil, reduce heat, and simmer 15 minutes.  Drain.

Boil syrup, water, and 2 cups sugar.  Keep stirring until sugar dissolves.  Add peels.  Simmer 40 minutes, stirring occasionally.

Remove peels with a slotted spoon.  Put on rack over baking pan.  Drain for 5 minutes.  Separate peels, and dry for another hour (we use wax paper).

Toss peels in plastic bag with the remaining sugar.  Allow to air-dry 3 more hours, spread out on waxed paper.  Overnight is also fine.

Store in airtight container.  Keeps one month or can be frozen.

Biscotti

We could probably dispense with all other Christmas cookies, but would still have to have these.  The name comes from the fact that these cookies are baked [at least] twice.

Biscotti

1/2 cup sugar
1/4 cup margarine
2 eggs
1 tsp almond extract
1/4 tsp anise extract
1 3/4 cup flour
1/2 cup ground almonds
1/4 tsp salt
1 tsp baking powder

Mix first 5 ingredients with a mixer.  Combine 1 1/2 cup of the flour, ground almonds, salt, and baking powder.  Add to egg mixture, beating well.  Stir in remaining 1/4 cup flour.  Cover and chill for 2 hours.

Coat 2 sheets of heavy-duty plastic wrap with cooking spray.  (Not sure we've ever done this - just use two sheets of waxed paper, no grease usually necessary.)  Divide dough in half and shape each half into a 12" log using the plastic wrap/waxed paper.  Remove wrap/paper and transfer to a greased cookie sheet.  Flatten the logs to a 3/4" thickness.  Careful the logs are not too wide (5" is usually a good width), or dipping will be difficult later.  Bake at 350 degrees for 20 minutes.

Slice loaves diagonally into 1/4" slices.  Lay slices flat on cookie sheet and bake at 300 F for 15 minutes.

Turn the slices over and bake an additional 15 minutes, or until dry.

Once cooled, the top edge of the cookies can be dipped in melted chocolate chips (use double boiler, or a mug in a pan of boiling water).

Russian tea cakes

Yet another essential Christmas cookie:

Russian tea cakes

Mix thoroughly:

1 cup soft butter
1/2 cup sifted confectioner's sugar
1 tsp almond extract

Sift together and stir in:

2 1/4 cup sifted flour
1/4 tsp salt

Mix in:

3/4 cup finely chopped nuts (almonds)

Chill dough.

Roll into 1 inch balls.  Place on ungreased cookie sheet.  Bake at 400 F for 10-12 minutes, or until set but not brown (there should be cracks). 

While still warm, roll in powdered sugar.  Cool, and roll again.

Fudge

Classic for Christmas:

Fudge

Place in large bowl:

3 cups (or three 6 oz) packages of semisweet chocolate chips
2 cups English walnuts
1/2 lb butter
1 Tbsp Vanilla

Cook in large pan:

4 1/2 cups white sugar
1 (13 oz) can evaporated milk

Stir constantly until boils.  Boil 7 minutes from start of rolling boil, stirring constantly.  Pour into bowl of other ingredients and mix thoroughly.  Pour into greased 9x13 inch baking pan.  Cool.  Cut into pieces.

Fettucine Alfredo

A great meal to make on Fridays during Lent, especially if you are not a fan of lentils (which I'll be posting soon.  Stealing this recipe off my brother's website - he's a much better cook than I am:

.5 lb fettucine noodles
1 pint heavy cream
1 stick of butter
salt
pepper
nutmeg
parmesan cheese

Get this meal started by filling a large pot with water and bringing it to a boil.(add salt to water)

In a sauce-pan add the heavy cream and butter over medium heat. Let the the cream reduce by a fourth.... not too much or this sauce with be like sludge. Stir constantly Salt and pepper to taste. Add a generous sprinkle of nutmeg and stir.

Cook noodles in boiling water. Do not overcook.
Add noodles to sauce-pan and toss with alfredo sauce. Begin to sprinkle parmesan cheese as you are tossing the noodles. Add cheese to taste.....usually about a cup.

This meal is tasty.... but be warned, it will go straight to your hips.
This fettucine alfredo can be easily modified. I love adding slices of grilled chicken breast or brocolli or both. This sauce is also very good with mushrooms although the color of the sauce changes when the mushrooms are cooked in the sauce. (Great flavor though)
Enjoy.

Dr. Feinberg's Cookies

Absolutely essential for St. Nicholas Day and beyond:

Dr. Feinberg's Cookies

1/2 lb butter
1/2 cup sugar
3 hard cooked egg yolks
2 1/2 cups all-purpose flour
3/4 tsp vanilla

Cream butter and sugar in mixer.  Add egg yolks.  Blend in flour and vanilla. 

Mold into balls, push in middle with thumb, add jelly.  As Mom makes it, add orange marmalade, mint jelly, and strawberry, alternating.

Bake at 375 degrees for about 20 minutes.

Introduction

Ever call Mom up to ask how to make that particular recipe?  Or end up with a paper copy of biscotti and lose it by next Christmas?  The plan is to record those recipes here, all those Bart staples, for ease of reference, and add pictures eventually - hopefully of Mom in the kitchen!