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Archive for the ‘Recipes’ Category

BLUEBERRY SAUCE

This blueberry sauce is fantastic on ice cream or pancakes, or whatever you might want to pour it over.

Tent of Indian blueberry picker. Littlefork, Minnesota Russell Lee, photographer August 1937

3 tablespoons lemon juice

3 tablespoons grated orange rind

1 1/2 cups fresh orange juice

4 1/2 cups sugar

3 quarts blueberries

3/4 teaspoon cinnamon

1/4 teaspoon powdered cloves or nutmeg

1/4 cup liquid pectin

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Sterilize 6 pint jars or 12 1/2 pint jars, and lids.

Stir the lemon juice, orange rind, orange juice and sugar in a large pot, bring to a rolling boil.

Add berries and bring to a full boil again.

Add cinnamon, cloves/nutmeg and pectin, and boil hard, stirring constantly, for 1 minute.  Remove from heat, pour into hot, sterilized jars and seal.

Makes about 6 pints.

Originally from House & Garden, August 1962

 

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Another old family recipe that should be added to your family’s recipes.  So easy, so delicious, and despite the copious amount of whipped cream, light and refreshing.

2 packages of (1/2 pound) Baker’s German’s Sweet Chocolate
4 tablespoons of sugar
6 tablespoons plus 1-1/2 cups heavy cream
4 eggs, separated
1/2 teaspoon of vanilla
angel food/sponge cake

Line bread pan with wax paper.

Melt chocolate in double boiler.

Stir 4 tablespoons sugar and 6 tablespoons cream into the melted chocolate.  Then add 4 egg yolks, unbeaten, one at a time, stirring thoroughly after each.

Cook a minute or two, and set aside to cool slightly.

Beat 4 egg whites until stiff.

Fold beaten egg whites into chocolate mixture.  Add 1/2 teaspoon of vanilla.

Cut the angel food cake into thin slices.

Starting with a layer of angel food cake, alternate layers of cake and chocolate. Cover top with more waxed paper.  Chill overnight.

Beat 1-1/2 pints whipping cream. Add 4 teaspoons of sugar, 1 teaspoon of vanilla.

Remove cake from bread pan, slather with whipped cream.  Serve and enjoy!

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This is another recipe from my grandmother.  She would have friends over to play bridge regularly, and nana would make little sandwiches and a lovely cake for her guests to enjoy.  I love this one.

Preheat oven to 350 degrees

CAKE:

1 cup heavy cream 1 cup sugar
2 eggs 2 tsp baking powder
2/3 tsp almond extract 1/8 tsp salt
1-1/2 cups flour

TOPPING:

2 tblspns butter 1/4 cup slivered almonds
1/3 cup sugar 1 tblspn flour
1 tblspn cream
Whip cream until it holds stiff peaks.

Beat in eggs, one at a time. Add almond extract.

Sift together flour, sugar, baking powder and salt. Stir flour mixture into batter.

Pour into creased and floured 8 inch springform pan. Bake 35 minutes, or until lightly browned. (Leave the oven on!)

Combine the topping ingredients in a small pan and stir over low heat until blended. Pour over the baked cake and bake 10 minutes longer.

Cool on a rack (nb: cake shrinks as it cools). Remove sides of pan after 20 minutes.

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This is the recipe my mother used and that I continue to use on those too-rare occasions when I make a roast beef.  I absolutely love this Yorkshire pudding with a slice of very rare roast beef and plenty of gravy.  When it works, it’s deliciously crispy/pudding-ish and a little bit salty.  I say “when it works,” because Yorkshire pudding is a mystery that sometimes does not inflate properly.  It may be that the oven wasn’t hot enough or the batter didn’t sit long enough.  But when it works (which is most of the time, really), there are few better things in life.  Even if it doesn’t inflate, it’s still tasty, so serve it anyway.

Preheat oven to 450 degrees Fahrenheit

2 cups of flour
1 teaspoon of salt
1 cup of milk
1 cup cream
4 eggs (room temperature)
1 stick (1/2 cup) of butter
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Sift the flour and the salt together into a medium bowl. Slowly add the milk, beating vigorously until smooth. Add the eggs one at a time, beating after each addition for a minute, to produce a creamy batter. Cover with a cloth and chill in the refrigerator for at least 2 hours.

Place the butter in a shallow baking pan (I use my aluminum 9×13 “brownie” pan.  I’ve never used glass but if you want to experiment …) and set it in the preheated oven to melt and become sizzling hot.  Obviously, don’t leave it unattended, because it will burn quickly in that hot oven.

Beat the chilled batter vigorously a few times and pour it into the hot pan.  Bake in a preheated 450 degree oven for approximately 15 minutes.

When the pudding has puffed up, reduce the heat to 375, baking for 10 to 15 minutes longer, or until the pudding is light, crisp and brown.

Cut the pudding into squares and place them on a hot platter or around the roast.

Original recipe from The Gourmet Cookbook Volume I

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Well, I probably exaggerate but it sure is good.  I have been making a Vanilla Almond Granola from Sally’s Baking Addiction for a while.  It is fantastic!  Recently I discovered her recipe for Maple Pecan Pie Granola.  It too is fantastic!  I love the crunchiness of the second – and the pecans, of course – but it was quite a bit sweeter than I really want for every day.  So I made a sort of mash between the two recipes, and it’s now my favorite.

Serve 1/4 to 1/3 cup of this delicious granola on top of plain yogurt, with fruit or by itself.

2-1/2 to 3 cups of old-fashioned rolled oats
1/4 cup of packed brown sugar (dark, light, your preference)
1 to 1-1/4 cups of chopped pecans
1/4 to 1/2 teaspoon ground cinnamon or pumpkin pie spice (optional)
1/4 teaspoon of salt
1/2 cup pure maple syrup
1/4 cup coconut oil
1-1/2 tablespoons of vanilla extract

Preheat oven to 300 degrees Fahrenheit.  Line an 18×13 inch sheet pan with parchment paper or a silicone mat.  I find the silicone mat makes life easier because it stays in place better when you stir the granola during the baking process.

In a large bowl, stir together the oats, brown sugar, chopped pecans, cinnamon/pumpkin spice, and salt.  I use three cups of oats, but if you like it a little clumpier, use the smaller amount.  This isn’t going to make a very clumpy granola even with the lesser amount of oats.

In the microwave heat the 1/2 cup of maple syrup in a one-cup glass measure  for one minute.  Add the 1/4 cup of coconut oil and give it a good stir.  If the coconut oil is still partially solid after a good stir, stick it in the microwave for 15 or 30 seconds, and then give it another good stir until it’s well mixed.  Stir the vanilla extract (I recommend Trader Joe’s Pure Bourbon Vanilla Extract – it contains no corn syrup!) into the syrup/oil.

Pour the syrup/oil/extract mixture into the dry ingredients, tossing till all of the dry ingredients are coated.

Spread the mixture onto the prepared sheet pan, then bake for 45 minutes, stirring every 15 minutes.   You don’t want to overcook it, because the nuts will over toast and the oats will get too brown.  If I’m not right on the timer at the first two 15-minute intervals (sometimes I’m feeding the dog, and we can’t make the dog wait!), I’ll pull the granola out of the oven before the last 15 minutes have expired.  You don’t want to overcook the pecans or let the oats get too dark.  When you pull it out of the oven for the final time, it will continue to cook a bit because of the retained heat.  Let it cool in the pan.  Store in an airtight container.  I have some for breakfast every day when I make it, so I know from experience it can be stored for at least two weeks.  I doubt this will be in your cupboard longer than that.

How many calories does this have?  I have no idea.  I do know that, with yogurt, it is a delicious breakfast that satisfies my stomach until lunch time.   Enjoy!

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Aunt Helen’s Almond Torte

I’ve been enjoying this cake my entire life.  It was a family standard, introduced by my great-aunt Helen.  She probably started making it some time in the 1940s.  It is a beautifully elegant, light cake.  Perfect for summertime or to follow a heavy meal.

Preheat oven to 350 degrees F

1/2 cup butter, room temperature
1/2 cup sugar
1/8 teaspoon salt
4 egg yolks, beaten lightly
1 teaspoon vanilla
3 tablespoons milk
1 cup sifted flour
1 teaspoon baking powder
4 egg whites
3/4 cup sugar
1/2 cup sliced blanched almonds*
1/2 pint heavy cream
2 heaping tablesppons cinnamon sugar

Grease two 8- or 9-inch cake pans** with butter or shortening.

Sift flour together with baking powder. Set aside.

Seperate eggs and set aside. You can add vanilla and milk to the yolks to save trouble later, because they go into the batter together.

Cream butter. Beat in sugar and salt. Add egg yolks, vanilla, milk, then sifted flour mixture. The batter will be very thick. Don’t be alarmed. Spread it divided between two round greased cake pans (it will just cover the bottoms of the pans, don’t worry).

Beat egg whites until just stiff. Add sugar, a tablespoon at a time, without stopping the mixer, continuing to beat
until it holds a stiff peak. Spread on unbaked batter in both pans.

Sprinkle each pan with 1/4 cup of almonds and 1 heaping tablespoon of cinnamon sugar. The cinnamon sugar makes a lovely crackly surface after baking.

Bake for 30 minutes in a 350 degree oven. Let cool for 10 minutes, remove from pans.

Whip the cream with your preferred amount of sugar and vanilla extract.

Put together, with whipped cream between the two layers.

NB: Cakes may be frozen individually.

*Really, any sliced almonds will do, if you don’t happen to have blanched sliced almonds on hand, as I often don’t.

**Eight-inch pans are probably better but 9-inch will work.

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Pitching rice into wagon. Crowley, Louisiana.  September 1938.  Russell Lee, photographer (1903-1986) Courtesy of Library of Congress

Pitching rice into wagon. Crowley, Louisiana. September 1938. Russell Lee, photographer (1903-1986) Courtesy of Library of Congress


I’ve been making this rice pudding for forever – since the 1970s? Anyway, it’s the single greatest rice pudding you’ll ever eat, bar none.

4 cups milk
1 cup rice
1 vanilla bean*

4 egg yolks
1/2 cup sugar
1/2 cup heavy cream

1/2 to 1 cup raisins, plumped

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To plump the raisins, place them in a bowl and pour boiling water over them, letting them sit for five to ten minutes, then drain and use. For additional flavor, you can soak them in hot water mixed with bourbon or rum.

Cook milk, rice and split vanilla bean in a double boiler at medium heat for about 45 minutes, stirring from time to time. Do NOT boil the milk/rice mixture. If it starts simmering, lower heat so it does NOT boil.

Mix together egg yolks, sugar and cream. Stir egg/sugar/cream mixture into rice and milk. Now you can raise the temperature a bit (not too much, you don’t want to burn it). Bring to a boil. Not a HARD boil, where stuff is splashing out, but more than just a simmer.

Remove vanilla bean. Pour into baking dish/dishes. Brown quickly in very hot oven (450 degrees) or under the broiler.

Serve with whipped cream (optional – as in like who has time when you’ve got this delicious rice pudding to put in your mouth?)

*Vanilla bean can be difficult to find, even more difficult to find vanilla beans that aren’t dried out and hard. You can substitute a teaspoon (or two) of pure vanilla extract added at the end, when you would otherwise remove the vanilla bean. I recommend Trader Joe’s Pure Bourbon Vanilla Extract – it has no sweetener in it, which, to me, is as it should be.

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