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.