Family Recipes Blog to Share Family Recipes

October 26, 2008

French Bread (4 loaves) Stiff Dough

Filed under: Breads — @ 8:59 pm

Combine:

  • 2 cups hot water
  • 2 tablespoons shortening
  • 2 tablespoons sugar
  • 3 teaspoons salt

Stir to dissolve sugar and melt shortening.  Cool to lukewarm.  Dissolve 2 packages or 1 tablespoons yeast in 1 cup warm water.  Add yeast to above mixture.  Blend in 4 cups flour.  Beat till well blended.  Add 1 ½ to 2 more cups of flour to make a stiff dough.  Knead until satiny and well mixed.  Cover and let rise about 1 hour.  Divide into 4 balls.  Let rise 10 minutes.  Roll each ball out in a rectangle.  Roll as a jelly roll. Seal ends. Shape end into round point.  Score with sharp knife 3 or 4 scores to each loaf.  Place on greased cookie sheet.  Brush with canned milk or egg white mixed with a little water.  Cover, let rise 1 ½ hours.  Bake at 400 degrees for 25 minutes, or until golden brown.  Brush with melted butter

Whole Wheat Cottage Cheese Rolls (very light)

Filed under: Breads — @ 8:57 pm
  • 3 3/4 cups whole wheat flour
  • 1 tablespoons yeast
  • 1/2 teaspoon baking soda
  • 1 1/2 cups cream style cottage cheese
  • 1/4 cup brown sugar
  • 2 teaspoons salt
  • 2 tablespoons margarine
  • 2 eggs

Thoroughly stir 1 ½ cups flour, yeast, and soda.  Heat cottage cheese, water, sugar, salt, and margarine until just warm, stirring constantly to melt margarine.  Add to dry mixture.  Stir.  Add eggs.  Bear a low speed on mixer ½ minutes, scrape bowl.  Beat 3 minutes.  Add remaining flour.  Knead 8 to 10 minutes until smooth.  Place in greased bowl.  Let rise until almost double.  Punch down.  Shape into rolls.  Place in greased pan, or muffin tins.  Let rise until almost double.  Bake at 375 degrees, 12-15 minutes.

Deep Dish Pizza

Filed under: Breads — @ 8:55 pm

Dissolve:

  • 1 tablespoon yeast in
  • 1 cup warm water

Stir in:

  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 3 tablespoons oil
  • 2 cups flour

Beat until smooth.  Add 1 to 1 ½ cups flour till dough is workable.  Knead until smooth.  Let double in bulk.  Heat oven to 400 degrees.  Grease two pans, 9×13 or two round pizza pans or one cookie sheet.  Divide dough, ½ to each pan.  Roll out. ease into corners.  Add sauce evenly to edges.  Top with favorite ingredients.  Cook at 400 degrees 15-25 minutes until lightly brown on edges.

Cornmeal Crescent Rolls

Filed under: Breads — @ 8:54 pm
  • 1 cup milk
  • 1/2 cup shortening or margarine
  • 1/4 cup sugar
  • 1 1/2 teaspoons salt
  • 1 tablespoon yeast
  • 1 cup shredded cheddar cheese
  • 1 tablespoon sugar
  • 3 eggs, beaten
  • 3 2/3 cups flour
  • 3/4 cup yellow cornmeal

Warm shortening in ½ cup milk. Add rest of milk, cool. Dissolve yeast in 2 tablespoons warm water with 1 tablespoon sugar.  Add to milk, sugar, and salt.  Add beaten eggs. Add part of flour and cornmeal. Mix smooth. Add remaining flour and cheese.  This is a soft dough.  Refrigerate overnight.  Divide dough into 3 equal parts, roll each part into a 12″ circle.  Brush with melted margarine.  Cut into 12 wedges.  Roll from large end toward point.  Brush with margarine.  Let rise until double, light.  Bake 350 degrees, 12-17 minutes.  Don’t let get too brown.

Chocolate Decadence Cake with Raspberry Coulis

Filed under: Gluten Free — @ 8:52 pm

Note: Raspberry Coulis recipe at end.

  • 16 oz. semi-sweet chocolate, chopped
  • 1 cup light brown sugar, firmly packed
  • 1/2 cup sugar
  • 2 sticks unsalted butter, cut into small pieces
  • 2 tablespoons unsweetened cocoa powder
  • 8 large eggs, room temperature, lightly beaten
  • 1 tablespoon vanilla extract
  • 3/4 cup boiling water

Preheat oven to 350 degrees. Line the bottom of a 9 or 10-inch springform pan by with parchment. Lightly coat parchment with cooking spray or thin coat of melted butter.

Place chocolate pieces into the work bowl of a food processor. Pulse 6-8 times. Add the sugars and pulse 4-5 times, until ingredients are well combined.   Transfer chocolate mixture to a large ceramic bowl. Add butter then pour in the hot water. Cover bowl with a large, doubled sheet of aluminum foil and allow to sit for two minutes. Remove foil, set aside, then stir through.  Add the cocoa powder, eggs and vanilla then stir until smooth. Using the foil from the previous step, wrap bottom of the pan to help prevent leaking. Set wrapped springform into a larger pan with sides deep enough to create a water bath. Add sufficient warm water to the larger pan to cover the bottom of the springform pan.  Pour the batter into the prepared springform. Bake at 350 degrees on the center oven rack for one hour. Cake is done when long toothpick inserted into center comes out clean. If needed, bake an additional 10 minutes, checking again for doneness after 5 minutes.  Remove from oven and cool pan on a wire rack. Expect cake to deflate and take on a cracked appearance.  Cool at room temperature for one hour, then refrigerate 2-3 hours or until ready to serve. Remove cake from pan and discard parchment.  Serve small slices on white plates drizzled with raspberry coulis. Garnish individual servings with a few fresh berries.

Raspberry Coulis

  • 2 cups frozen raspberries
  • 1/3 cup sugar
  • 1 tablespoon lemon juice

Combine all and heat till sugar dissolves.  Serve warm or cooled.

October 24, 2008

Baking Powder Biscuits

Filed under: Dad's Recipe Book — @ 8:42 pm

Into bowl sift:

  • 2 cups of sifted flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt

To this flour mixture add:

  • 1/2 cup shortening like Snowdrift or Crisco

With a knife or a pastry blender cut the shortening into the flour and mix.  Keep cutting until the shortening is in pieces the size of large peas.  It only takes a few minutes.  Then add:

  • 1 cup milk

Stir just until mixed in.  You can then just drop this by large spoonfulls onto a greased baking pan or you can turn it out onto a floured surface and roll out to about 1/2 inch thick and cut with a round cookie cutter.  Place close together on a greased pan.  Bake at 400 degrees for about 15 minutes.  If you brush the tops with milk they will get nice and brown.

(Comment from Grandma Ruth Morgenegg:  This recipe has more milk and more shortening than most recipes and that is why they are so good.  I did that myself.  The secret of good biscuits is don’t handle them too much, just as little as possible.  If you cut them in rounds after cutting as many as you can, gather up the remaining dough and work together as little as possible and roll out again.  You can also roll out the dough to 1/2 inch thick and spread with oleo then spread with jam and roll up as a jelly roll then cut in 1 inch slices.  Place cut side down on greased baking sheet.  these will have to bake a little longer maybe 20 minutes.  Always bake biscuites quite close together.)

Tuna Buns

Filed under: Dad's Recipe Book — @ 8:37 pm

Wash oil from 1 can tuna.  Break up into small pieces.

Add:

  • 2 Tablespoons catsup or chili sauce
  • a little onion salt, or garlic salt works also

Moisten with mayonaise or salad dressing.  Spread on buttered hamburger buns.  Wrap in waxed paper and heat in 325 degree oven for about 20 minutes.

You can use margarine instead of butter.  (Dad’s book says oleo)

Barbecued Beef

Filed under: Dad's Recipe Book — @ 8:34 pm
  • 1 pound ground beef
  • 1/2 cup catsup
  • 2 tablespoons brown sugar (can use white in brown is not available)
  • 1/2 teaspoon salt
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon vinegar
  • 2 teaspoons pepper

Brown meat stirring until broken up and red color is gone.  Add rest of ingredients and cook just a few minutes to blend flavors and heat through.  Spoon on buns.

Cornbread

Filed under: Dad's Recipe Book — @ 8:32 pm
  • 1 cup yellow corn meal
  • 1 cup flour
  • 4 teaspoons baking powder
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 egg
  • 1 1/2 cups milk
  • 4 tablespoons oil or melted shortening, cooled to room temperature

Sift together corn meal, flour, baking powder, sugar and salt.  Add beaten egg, milk and shortening and thoroughly mix.  Pour into greased shallow pan (9″ by 9″ or loaf pan).  Batter is thin.  Bake in hot oven at 425 degrees for about 25 minutes or until golden brown.

Pancakes or Waffles

Filed under: Dad's Recipe Book — @ 8:28 pm

Into a bowl sift:

  • 2 cups sifted flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder

To these dry ingredients add:

  • 2 beaten eggs
  • 2 cups buttermilk to which has been added 1 teaspoon baking soda.  Stir soda into the buttermilk until it is dissolved

Add:

  • 6 tablespoons oil or melted shortning which has been cooled a little.

Beat until well mixed.  If you have an egg beater mix it with that.

Note:  If you do not have buttermilk put 2 tablespoons of vinegar in a cup and fill with milk.  Of course, you will have to repeat this to make two cups.  This works fairly well but the pancakes are much better with real buttermilk.

If you use sweet milk and vinegar then you still have to add the baking soda.

Cook on hot greased griddle or frying pan to desired doneness.

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