Monday, November 21, 2011

Annie's Saint Lucia Buns


Annie made these Lucia Buns for us on Saint Lucia Day. But she did have to start them the day before. They were really delicious. One of the details I came up with in the end to take care of a little hitch in the kit-along. Annie started making these at about 11:45 at night. I know this because while I was rather soundly sleeping I began hearing the sound of someone slowly approaching the third floor, and then slowing approaching the bed. Now because I know Annie, I suspected that it was her in search of some ingredient she couldn't find. Luckily Riley did not panic, because he can really come flying out of bed when he's asleep and thinks someone is threatening him. She couldn't find the saffron. So I told her where I thought it was, and that was the last we heard of her. I would highly recommend starting the buns earlier than midnight.

So early in the evening of the day before you want the buns in the morning get started. Then, after the dough has risen once, form the buns, cover them with a dampish tea towel, and leave to rise over night. This works well in our house in the winter, as it gets very cold at night - a bit like a refrigerator.

2 tablespoons butter
1 cup milk
4 crushed cardamon pods

Put into a glass dish for about 50 seconds. Then let sit to melt the butter. Remove the cardamon pods and add:

1 tablespoon yeast
2 teaspoons sugar

Stir just a bit, and leave for about 5 minutes to proof.
Mix the yeast mixture and the milk mixture with:

1 scant pound of flour

Knead until it is not sticky, and then leave to rise for about an hour or so.

Mix mix together:

1/4 cup butter
1/3 cup sugar
1 egg
1/4 tsp ground cardamon

Then add this mixture to the risen dough.
At this point you can form the dough into the lucia buns.
There are many shapes that you can chose from.
Put them on parchment paper on trays, cover with damp tea towels and leave to rise over-night.

In the morning heat the oven to 450 degrees.
Make an egg wash with 1 egg yolk and a dab of water, and brush onto the risen buns.
Sprinkle with some perl sugar if you like, and if you have some.
And if you like put on some raisins. Annie mistook dried cherries for raisins, and that was tasty.
Bake for 7-8 minutes. It all depends on how big your buns are.


1 egg white
1/4 cup sugar

Beat with an electric mixer until very white and foamy.
Brush onto the buns as desired.

Riley's Buttermilk Blueberry Muffins


Riley is actually a very good cook. He just doesn't cook all that often.
Whisk together:

* 2 cups flour
* 1 Tb baking powder
* 1/2 tsp salt
* 1/2 tsp baking soda
* grated nutmeg
* 2 tsp Lemon zest or to taste…

Whisk in another bowl:

* 2 large eggs * 1 cup buttermilk * 2/3 cup sugar * 1/2 cup melted
butter (vegetable oil will work if you are desperate, but be prepared to be under- whelmed) * 1/4 tsp Vanilla…

Mix wet with dry ingredients quickly, don't over mix*. Then throw in some
blueberries, about 3/4 cup, and barely mix. Fill paper lined muffin tins (12 large or 24 medium) and bake at 400 degrees about 12-15 minutes, checking every few minutes after the first ten. When bamboo skewer comes out clean they are done!

*This is one of those recipes where you can tell if it was over-mixed, so be gentle.

Should keep about 15 minutes if you have eaters lurking about, or til next morning if you hide some.

Beer Bread from Bonnie McCollister

2 2/3 cups self-rising flour
1/3 cup sugar
12 oz beer

Stir together flour and sugar.

Fold in the beer (slowly) just to absorb all moisture.

Pour into a greased and floured bread pan.

Bake for 1 hour at 325 degrees.

note: if using all-purpose flour, add 1 Tbl baking powder and 1/2 tsp salt)

Chicken Mushroom Soup from Carol Jensen

Into a large kettle put:
... 1 whole chicken, cut into parts
... 6 1/2 cups cold water
... 1 1/2 tsp salt
... 1 tsp grated ginger
... 1 1/2 onion, chipped
... 2 starks celery and leaves, chopped

Bring to a boil, reduce heat and simmer for 60 minutes

Remove the chicken, strain the broth
Remove the chicken neat from the bones.

Saute over high heat:
... 1 part butter
... 2 parts oil
... 1 1/2 cups quartered mushrooms

Add the chicken, mushrooms and fresh lemon juice (to taste) to the hot broth.

Crème de Carottes from Carol Jensen

Heat in a large heavy pot:
... 1/2 cup oil

... 1 small onion
... 2 potatoes, diced
... 1 celery stalk, sliced
... 1 pound carrots, peeled and sliced
Cover and simmer slowly for 15 minutes

... 2 quarts chicken stock
... 2 parsley sprigs
... 1 tsp salt
... 1/2 tsp pepper
... a pinch of saffron
Cover and simmer for 30 minutes.

Puree in a blender, then add:
... 1 Tbl potato flour
... 1 Tbl worcestershire sauce

Mushroom and Potato Soup from Carol Jensen

Cook over moderate heat 15 minutes:
... 3/4 cups carrots, diced
... 1/4 cup celery, diced
... 2 cups mushrooms, sliced
... 4 cups water or stock
... 1 1/2 tsp salt
... 1/4 tsp pepper

... 2 cups cubed potatoes
Cook an additional 15 minutes

... 3 Tbl butter
... 1/4 cup flour
... 2 cups hot milk
Cook butter and flour until lightly brown, slowly add milk, cook until thick.

... 1 clove minced garlic
Cook an additional 20 minutes

note from transcriber: When is the roux added to the vegetables?

Coconut Lime Sauce from Joan Jensen

This is good on meat, vegetables, fish, everything!

Heat until steaming (not boiling):
... 14 ounces canned coconut milk
... 1 inch piece of fresh ginger, grated
... 2 bay leaves

Roux: Cook 1 minute:
... 1 Tbl butter
... 2 Tbls flour

Slowly add the coconut milk.

Add, then cook 2-3 minutes:
... juice and zest of 1 lime
... 1/2 cup chopped cilantro leaves
... 2 teaspoons sugar
... salt and pepper

Serve hot.

Dad's Rice Krispies Treats from Julie Cantrell

10 oz package marshmallows
1/4 cup butter
6 cups Rice Krispies

Slowly heat together the marshmallows and butter in a large pot. When combined, quickly mix in the Rice Krispies and peanuts and pat into a greased 9x13 pan.

Gramdma Sherrieb's Raisin Sauce from Julie Cantrell

This was served with ham. I haven't made it, but I remember it being very tasty.

1 cup firmly packed brown sugar
1 cup raisins
2 Tbl butter
4 Tbl vinegar
pinch of salt
1/2 tsp ground cloves
a few grains of mace
1 cup of jelly (probably grape jelly)

Cook the raisins slowly in water, maybe just enough to cover the raisins. Simmer slowly 1/2 to 3/4 hour.
Add the other ingredients and cook until jelly is melted. Thicken with corn starch and water.

Egg Nog Pie

1 1/2 tsp gelatin
1 Tbl cold water
3 egg yolks
2/3 cup sugar
pinch salt
1 tsp vanilla
2 Tbl milk
3 egg whites
1/2 cup cream, whipped
2-4 Tbl rum

Soak the gelatin in cold water.
Beat the egg yolks and add 1/3 cup sugar, salt, vanilla, and milk.
Cook over low heat until thick, then add the gelatin mixture to the hot custard.
Stir until dissolved.
Beat the egg whites until stiff. Gradual beat in 1/3 cup sugar.
Fold the custard mixture into the egg whites.
Set aside to cool, then fold in the whipped cream and rum.
Pour into a graham cracker crust or a pre-cooked pie shell.
Sprinkle with nutmeg and enjoy!!!

Huckleberry Coffee Cake from Julie Cantrell

This was my Uncle Mel's favorite. I remember Mom making it when he came to visit.

Sift together:
... 2 cups flour
... 1 1/2 cups sugar
... 2/3 cup butter
and mix till very fine.

Remove 3/4 cup of the above mixture for topping.

... 2 tsp baking powder
... 1 tsp salt
... 2 egg yolks
... 1 cup milk
Beat three minutes.

... 2 egg whites
till stiff, but not dry.
Fold into batter and spread into a well greased 9x13 pan.

Cover complete top of batter with huckleberries.
Sprinkle on crumb mixture and sprinkle with nutmeg.

Bake at 375 degrees for 40 to 50 minutes.

Sunday, November 20, 2011

Shitake Mushroom and Spinach Risotto from Carol Jensen

7 cups organic chicken broth
4 Tbls good olive oil
1 tsp chipped garlic
1/4 pound shitake mushrooms
1/3 cup chopped shallots
2 cups arborio rice
1/2 cup dry white wine
1/4 pound fresh spinach, washed and torn into small pieces
1 Tbl unsalted soft butter
1 oz slivered Parmesan cheese
sprigs of thyme for garnish

Heat 2 Tbls of oil in kettle and brown garlic.
Add the mushrooms and shallots and saute until brown.
Set aside.

Heat the rest of the oil in a kettle and add the rice, stirring until well coated. Add the wine. Stir. Add alternately the broth and rice, stirring after each addition as the rice soaks up the broth, this shouldd take between 20-30 minutes.
Stir in the spinach until it wilts. Fold in the mushrooms and butter.
Serve with slivered Parmesan cheese.

Carol's Favorite Individual Banana Nut Bread Muffins

1/4 cup butter
1/2 cup sugar
1/2 cup local organic honey
3 eggs
1 1/2 cups mashed, very ripe bananas (3 heavy ones)
1/2 tsp baking soda
1/2 tsp salt
1/2 cup walnuts, chopped

Cream the butter. Add the sugar and honey and beat until creamy and light. Add eggs one at a time, then mix in the bananas. Sift together the dry ingredients and blend into the mixture. Fold in the nuts. Butter a muffin pan and spoon in the batter. Bake at 350 degrees for 30 minutes, or until a toothpick inserted in the center comes out moist but clean.

Carol's Favorite Fudgy Brownies

8 oz. Scharffen Berger 79% bittersweet chocolate, chopped
8 Tbls unsalted butter
1/4 tsp salt
1/4 tsp vanilla extract
2 large eggs
1/3 cup flour
1 cup walnuts, chopped

Preheat the over to 325 degrees.
Butter an 8 inch square pan.
Melt the chocolate and butter in a double boiler.
Stir in the salt, vanilla, and sugar.
Stir in the eggs, one at a time, slowly.
Add the flour and mix vigorously until it becomes shiny and pulls away from the bowl.
Stir in the nuts.
Turn into the pan and smooth the top.
Bake for 30-40 minutes, until an inserted toothpick comes out moist but clean.
Cool on a rack.
Serve with blackberry sorbet and whipped cream! (optional)

Russian Teacakes from Carol Jensen

Jane used to make these for Christmas.

Mix together
... 1 cup unsalted soft butter
... 1/2 cup sifted powdered sugar
... 1 tsp vanilla or almond extract

... 2 1/2 cups sifted flour
... 1/4 tsp salt

Then add:
... 3/4 cup finely chopped walnuts or pecans

Chill the dough.

Preheat oven to 400 degrees
Roll into 1 inch balls and place on ungreased cookie sheet.
Bake for 10-12 minutes.

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