tag:blogger.com,1999:blog-57753539343857879272024-03-13T05:13:38.997-07:00Grandma Jensen's Family's CookbookRecipes from Grandma Jensen, and her children, and her children's children, etc...Molly Loves Parishttp://www.blogger.com/profile/07933947603420338466noreply@blogger.comBlogger58125tag:blogger.com,1999:blog-5775353934385787927.post-23628731453382917562011-11-21T09:40:00.000-08:002011-11-21T09:45:54.476-08:00Annie's Saint Lucia Buns.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-ielzI1qJ0ag/TsqNsgww-NI/AAAAAAAAGHE/sw7HLtCjBkw/s1600/stlucia.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 188px; height: 189px;" src="http://3.bp.blogspot.com/-ielzI1qJ0ag/TsqNsgww-NI/AAAAAAAAGHE/sw7HLtCjBkw/s320/stlucia.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5677506076102162642" /></a><br />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.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-MQayCyN4qsI/TsqN7dhWThI/AAAAAAAAGHQ/WCwdxh8P1Yc/s1600/DSC_0005.JPG"><img style="float:left; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 188px;" src="http://4.bp.blogspot.com/-MQayCyN4qsI/TsqN7dhWThI/AAAAAAAAGHQ/WCwdxh8P1Yc/s200/DSC_0005.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5677506332930231826" /></a>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.<br /><br />2 tablespoons butter<br />1 cup milk<br />4 crushed cardamon pods<br /><br />Put into a glass dish for about 50 seconds. Then let sit to melt the butter. Remove the cardamon pods and add:<br /><br />1 tablespoon yeast<br />2 teaspoons sugar<br /><br />Stir just a bit, and leave for about 5 minutes to proof.<br />Mix the yeast mixture and the milk mixture with:<br /><br />1 scant pound of flour<br /><br />Knead until it is not sticky, and then leave to rise for about an hour or so.<br /><br />Mix mix together:<br /><br />1/4 cup butter<br />1/3 cup sugar<br />1 egg<br />1/4 tsp ground cardamon<br /><br />Then add this mixture to the risen dough.<br />At this point you can form the dough into the lucia buns.<br />There are many shapes that you can chose from.<br />Put them on parchment paper on trays, cover with damp tea towels and leave to rise over-night.<br /><br />In the morning heat the oven to 450 degrees.<br />Make an egg wash with 1 egg yolk and a dab of water, and brush onto the risen buns.<br />Sprinkle with some perl sugar if you like, and if you have some.<br />And if you like put on some raisins. Annie mistook dried cherries for raisins, and that was tasty.<br />Bake for 7-8 minutes. It all depends on how big your buns are.<br /><br />frosting:<br /><br />1 egg white<br />1/4 cup sugar<br /><br />Beat with an electric mixer until very white and foamy.<br />Brush onto the buns as desired.Molly Loves Parishttp://www.blogger.com/profile/07933947603420338466noreply@blogger.com0tag:blogger.com,1999:blog-5775353934385787927.post-28245539833834392752011-11-21T09:35:00.000-08:002011-11-21T09:37:34.140-08:00Riley's Buttermilk Blueberry Muffins.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-lm9qi8N5NVM/TsqMJhg3n0I/AAAAAAAAGG4/VbFiUEzFwBg/s1600/P1010014.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 133px;" src="http://2.bp.blogspot.com/-lm9qi8N5NVM/TsqMJhg3n0I/AAAAAAAAGG4/VbFiUEzFwBg/s320/P1010014.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5677504375496875842" /></a><br />Riley is actually a very good cook. He just doesn't cook all that often. <br />----------------------------<br />Whisk together:<br /><br />* 2 cups flour<br />* 1 Tb baking powder<br />* 1/2 tsp salt<br />* 1/2 tsp baking soda<br />* grated nutmeg <br />* 2 tsp Lemon zest or to taste…<br /><br />Whisk in another bowl:<br /><br />* 2 large eggs * 1 cup buttermilk * 2/3 cup sugar * 1/2 cup melted<br />butter (vegetable oil will work if you are desperate, but be prepared to be under- whelmed) * 1/4 tsp Vanilla…<br /><br />Mix wet with dry ingredients quickly, don't over mix*. Then throw in some<br />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!<br /><br />*This is one of those recipes where you can tell if it was over-mixed, so be gentle.<br /><br />Should keep about 15 minutes if you have eaters lurking about, or til next morning if you hide some.Molly Loves Parishttp://www.blogger.com/profile/07933947603420338466noreply@blogger.com0tag:blogger.com,1999:blog-5775353934385787927.post-34012468102420594912011-11-21T09:15:00.000-08:002011-11-21T09:25:26.558-08:00Beer Bread from Bonnie McCollister.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-yvS26WnNZSc/TsqJB7Ph4kI/AAAAAAAAGGg/ExtQgeeEbhI/s1600/images-124.jpeg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 219px; height: 147px;" src="http://1.bp.blogspot.com/-yvS26WnNZSc/TsqJB7Ph4kI/AAAAAAAAGGg/ExtQgeeEbhI/s320/images-124.jpeg" border="0" alt=""id="BLOGGER_PHOTO_ID_5677500946429633090" /></a>2 2/3 cups self-rising flour<br />1/3 cup sugar<br />12 oz beer<br /><br />Stir together flour and sugar. <br /><br />Fold in the beer (slowly) just to absorb all moisture. <br /><br />Pour into a greased and floured bread pan.<br /><br />Bake for 1 hour at 325 degrees.<br /><br />note: if using all-purpose flour, add 1 Tbl baking powder and 1/2 tsp salt)Molly Loves Parishttp://www.blogger.com/profile/07933947603420338466noreply@blogger.com0tag:blogger.com,1999:blog-5775353934385787927.post-78738219541209908432011-11-21T08:58:00.000-08:002011-11-21T09:14:41.064-08:00Chicken Mushroom Soup from Carol Jensen.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-Lh6Xbxvr7sI/TsqGyEldYoI/AAAAAAAAGGU/12PB80xhjfs/s1600/images-121.jpeg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 180px; height: 130px;" src="http://2.bp.blogspot.com/-Lh6Xbxvr7sI/TsqGyEldYoI/AAAAAAAAGGU/12PB80xhjfs/s320/images-121.jpeg" border="0" alt=""id="BLOGGER_PHOTO_ID_5677498475036369538" /></a>Into a large kettle put:<br />... 1 whole chicken, cut into parts<br />... 6 1/2 cups cold water<br />... 1 1/2 tsp salt<br />... 1 tsp grated ginger<br />... 1 1/2 onion, chipped<br />... 2 starks celery and leaves, chopped<br /><br />Bring to a boil, reduce heat and simmer for 60 minutes<br /><br />Remove the chicken, strain the broth<br />Remove the chicken neat from the bones.<br /><br />Saute over high heat:<br />... 1 part butter<br />... 2 parts oil<br />... 1 1/2 cups quartered mushrooms<br /><br />Add the chicken, mushrooms and fresh lemon juice (to taste) to the hot broth.Molly Loves Parishttp://www.blogger.com/profile/07933947603420338466noreply@blogger.com0tag:blogger.com,1999:blog-5775353934385787927.post-73893423374252797112011-11-21T08:40:00.000-08:002011-11-21T08:56:55.019-08:00Crème de Carottes from Carol Jensen.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-RMj63hIQi7w/TsqCw66XZOI/AAAAAAAAGGI/aMk3bwizDJA/s1600/images-120.jpeg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 259px; height: 194px;" src="http://3.bp.blogspot.com/-RMj63hIQi7w/TsqCw66XZOI/AAAAAAAAGGI/aMk3bwizDJA/s320/images-120.jpeg" border="0" alt=""id="BLOGGER_PHOTO_ID_5677494057213322466" /></a>Heat in a large heavy pot:<br />... 1/2 cup oil<br /><br />Add:<br />... 1 small onion<br />... 2 potatoes, diced<br />... 1 celery stalk, sliced<br />... 1 pound carrots, peeled and sliced<br />Cover and simmer slowly for 15 minutes<br /><br />Add<br />... 2 quarts chicken stock<br />... 2 parsley sprigs<br />... 1 tsp salt<br />... 1/2 tsp pepper<br />... a pinch of saffron<br />Cover and simmer for 30 minutes.<br /><br />Puree in a blender, then add:<br />... 1 Tbl potato flour<br />... 1 Tbl worcestershire sauceMolly Loves Parishttp://www.blogger.com/profile/07933947603420338466noreply@blogger.com0tag:blogger.com,1999:blog-5775353934385787927.post-26184402729734510442011-11-21T08:27:00.000-08:002011-11-21T08:38:35.346-08:00Mushroom and Potato Soup from Carol Jensen.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-PmXK5uS9uKc/Tsp-e8wazgI/AAAAAAAAGF8/NnHAKcAsB98/s1600/images-119.jpeg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 225px; height: 225px;" src="http://2.bp.blogspot.com/-PmXK5uS9uKc/Tsp-e8wazgI/AAAAAAAAGF8/NnHAKcAsB98/s320/images-119.jpeg" border="0" alt=""id="BLOGGER_PHOTO_ID_5677489350424317442" /></a>Cook over moderate heat 15 minutes:<br />... 3/4 cups carrots, diced<br />... 1/4 cup celery, diced<br />... 2 cups mushrooms, sliced<br />... 4 cups water or stock<br />... 1 1/2 tsp salt<br />... 1/4 tsp pepper<br /><br />Add:<br />... 2 cups cubed potatoes<br />Cook an additional 15 minutes<br /><br />Roux: <br />... 3 Tbl butter<br />... 1/4 cup flour<br />... 2 cups hot milk<br />Cook butter and flour until lightly brown, slowly add milk, cook until thick.<br /><br />Add:<br />... 1 clove minced garlic<br />Cook an additional 20 minutes<br /><br />note from transcriber: When is the roux added to the vegetables?Molly Loves Parishttp://www.blogger.com/profile/07933947603420338466noreply@blogger.com0tag:blogger.com,1999:blog-5775353934385787927.post-88300894576230115922011-11-21T01:18:00.000-08:002011-11-21T08:21:48.672-08:00Coconut Lime Sauce from Joan Jensen.<br />This is good on meat, vegetables, fish, everything!<br /><br />Heat until steaming (not boiling):<br />... 14 ounces canned coconut milk<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-3JXfyUB-juE/TsoZpjcYMsI/AAAAAAAAGFw/6aH1VDvxY6Q/s1600/coconut%2Bcopy.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 146px;" src="http://3.bp.blogspot.com/-3JXfyUB-juE/TsoZpjcYMsI/AAAAAAAAGFw/6aH1VDvxY6Q/s200/coconut%2Bcopy.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5677378481933529794" /></a><br />... 1 inch piece of fresh ginger, grated<br />... 2 bay leaves<br /><br />Roux: Cook 1 minute:<br />... 1 Tbl butter<br />... 2 Tbls flour<br /><br />Slowly add the coconut milk.<br /><br />Add, then cook 2-3 minutes:<br />... juice and zest of 1 lime<br />... 1/2 cup chopped cilantro leaves<br />... 2 teaspoons sugar<br />... salt and pepper<br /><br />Serve hot.Molly Loves Parishttp://www.blogger.com/profile/07933947603420338466noreply@blogger.com0tag:blogger.com,1999:blog-5775353934385787927.post-53540292148512687132011-11-21T01:06:00.000-08:002011-11-21T08:20:55.920-08:00Dad's Rice Krispies Treats from Julie Cantrell.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-lmXraL6HXhQ/TsoWyEMIW4I/AAAAAAAAGFk/VwePrxiKhBA/s1600/2804776601_31010d62c8_o.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 133px;" src="http://1.bp.blogspot.com/-lmXraL6HXhQ/TsoWyEMIW4I/AAAAAAAAGFk/VwePrxiKhBA/s200/2804776601_31010d62c8_o.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5677375329627822978" /></a>10 oz package marshmallows<br />1/4 cup butter<br />6 cups Rice Krispies<br />Peanuts<br /><br />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.Molly Loves Parishttp://www.blogger.com/profile/07933947603420338466noreply@blogger.com0tag:blogger.com,1999:blog-5775353934385787927.post-56266911714915475372011-11-21T00:54:00.000-08:002011-11-23T00:24:37.344-08:00Gramdma Sherrieb's Raisin Sauce from Julie Cantrell.<br />This was served with ham. I haven't made it, but I remember it being very tasty.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-kNjeRmgB8OI/TsoUAeiYPkI/AAAAAAAAGFY/YM9C9ROV0bk/s1600/images-118.jpeg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 175px; height: 105px;" src="http://2.bp.blogspot.com/-kNjeRmgB8OI/TsoUAeiYPkI/AAAAAAAAGFY/YM9C9ROV0bk/s320/images-118.jpeg" border="0" alt=""id="BLOGGER_PHOTO_ID_5677372278683745858" /></a><br />1 cup firmly packed brown sugar<br />1 cup raisins<br />2 Tbl butter<br />4 Tbl vinegar<br />pinch of salt<br />1/2 tsp ground cloves<br />a few grains of mace<br />1 cup of jelly (probably grape jelly)<br /><br />Cook the raisins slowly in water, maybe just enough to cover the raisins. Simmer slowly 1/2 to 3/4 hour.<br />Add the other ingredients and cook until jelly is melted. Thicken with corn starch and water.Molly Loves Parishttp://www.blogger.com/profile/07933947603420338466noreply@blogger.com0tag:blogger.com,1999:blog-5775353934385787927.post-20085491712722015492011-11-21T00:44:00.000-08:002011-11-21T08:16:36.899-08:00Egg Nog Pie.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-A0GA8Wq9tMQ/TsoRWnwOeiI/AAAAAAAAGFM/HDfdkAkuEHY/s1600/Unknown-13.jpeg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 225px; height: 168px;" src="http://1.bp.blogspot.com/-A0GA8Wq9tMQ/TsoRWnwOeiI/AAAAAAAAGFM/HDfdkAkuEHY/s320/Unknown-13.jpeg" border="0" alt=""id="BLOGGER_PHOTO_ID_5677369360579983906" /></a>1 1/2 tsp gelatin<br />1 Tbl cold water <br />3 egg yolks<br />2/3 cup sugar<br />pinch salt<br />1 tsp vanilla<br />2 Tbl milk<br />3 egg whites<br />1/2 cup cream, whipped<br />2-4 Tbl rum<br /><br />Soak the gelatin in cold water.<br />Beat the egg yolks and add 1/3 cup sugar, salt, vanilla, and milk.<br />Cook over low heat until thick, then add the gelatin mixture to the hot custard.<br />Stir until dissolved.<br />Beat the egg whites until stiff. Gradual beat in 1/3 cup sugar.<br />Fold the custard mixture into the egg whites.<br />Set aside to cool, then fold in the whipped cream and rum.<br />Pour into a graham cracker crust or a pre-cooked pie shell.<br />Sprinkle with nutmeg and enjoy!!!Molly Loves Parishttp://www.blogger.com/profile/07933947603420338466noreply@blogger.com0tag:blogger.com,1999:blog-5775353934385787927.post-3095838079275778372011-11-21T00:20:00.001-08:002011-11-21T08:17:15.382-08:00Huckleberry Coffee Cake from Julie Cantrell.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-QpiNVlZJVT8/TsoOvN5NA1I/AAAAAAAAGFA/U7WxfnxJd1U/s1600/images-115.jpeg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 156px; height: 184px;" src="http://2.bp.blogspot.com/-QpiNVlZJVT8/TsoOvN5NA1I/AAAAAAAAGFA/U7WxfnxJd1U/s320/images-115.jpeg" border="0" alt=""id="BLOGGER_PHOTO_ID_5677366484600161106" /></a>This was my Uncle Mel's favorite. I remember Mom making it when he came to visit.<br /><br />Sift together:<br />... 2 cups flour<br />... 1 1/2 cups sugar<br />Add:<br />... 2/3 cup butter <br />and mix till very fine.<br /><br />Remove 3/4 cup of the above mixture for topping.<br /><br />Add:<br />... 2 tsp baking powder<br />... 1 tsp salt<br />... 2 egg yolks<br />... 1 cup milk<br />Beat three minutes.<br /><br />Beat:<br />... 2 egg whites<br />till stiff, but not dry.<br />Fold into batter and spread into a well greased 9x13 pan.<br /><br />Cover complete top of batter with huckleberries.<br />Sprinkle on crumb mixture and sprinkle with nutmeg.<br /><br />Bake at 375 degrees for 40 to 50 minutes.Molly Loves Parishttp://www.blogger.com/profile/07933947603420338466noreply@blogger.com0tag:blogger.com,1999:blog-5775353934385787927.post-2799378916398985892011-11-20T23:59:00.000-08:002011-11-21T08:15:16.445-08:00Shitake Mushroom and Spinach Risotto from Carol Jensen.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-0ZohzkYaiLE/TsoHaU9cBFI/AAAAAAAAGE0/XaF812ekn3Q/s1600/images-114.jpeg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 103px;" src="http://2.bp.blogspot.com/-0ZohzkYaiLE/TsoHaU9cBFI/AAAAAAAAGE0/XaF812ekn3Q/s200/images-114.jpeg" border="0" alt=""id="BLOGGER_PHOTO_ID_5677358429138322514" /></a>7 cups organic chicken broth<br />4 Tbls good olive oil<br />1 tsp chipped garlic<br />1/4 pound shitake mushrooms<br />salt<br />1/3 cup chopped shallots<br />2 cups arborio rice<br />1/2 cup dry white wine<br />1/4 pound fresh spinach, washed and torn into small pieces<br />1 Tbl unsalted soft butter<br />1 oz slivered Parmesan cheese<br />sprigs of thyme for garnish<br /><br />Heat 2 Tbls of oil in kettle and brown garlic.<br />Add the mushrooms and shallots and saute until brown.<br />Set aside.<br /><br />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.<br />Stir in the spinach until it wilts. Fold in the mushrooms and butter.<br />Serve with slivered Parmesan cheese.Molly Loves Parishttp://www.blogger.com/profile/07933947603420338466noreply@blogger.com0tag:blogger.com,1999:blog-5775353934385787927.post-88589919182364262622011-11-20T23:36:00.000-08:002011-11-21T08:23:27.482-08:00Carol's Favorite Individual Banana Nut Bread Muffins. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-jSTTK2m5WWA/TsoDDL7ZL_I/AAAAAAAAGEc/sOfzaWhc8a0/s1600/images-112.jpeg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 207px; height: 155px;" src="http://2.bp.blogspot.com/-jSTTK2m5WWA/TsoDDL7ZL_I/AAAAAAAAGEc/sOfzaWhc8a0/s320/images-112.jpeg" border="0" alt=""id="BLOGGER_PHOTO_ID_5677353633530327026" /></a>1/4 cup butter<br />1/2 cup sugar<br />1/2 cup local organic honey<br />3 eggs<br />1 1/2 cups mashed, very ripe bananas (3 heavy ones)<br />1/2 tsp baking soda<br />1/2 tsp salt<br />1/2 cup walnuts, chopped<br /><br />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.Molly Loves Parishttp://www.blogger.com/profile/07933947603420338466noreply@blogger.com0tag:blogger.com,1999:blog-5775353934385787927.post-11442577830881729842011-11-20T23:20:00.000-08:002011-11-21T08:20:55.921-08:00Carol's Favorite Fudgy Brownies.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-HUOYXAqUwd4/Tsn-rdF9pVI/AAAAAAAAGEQ/oXy7c3xgcec/s1600/johnsbrownies.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 160px;" src="http://2.bp.blogspot.com/-HUOYXAqUwd4/Tsn-rdF9pVI/AAAAAAAAGEQ/oXy7c3xgcec/s320/johnsbrownies.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5677348827774690642" /></a>8 oz. Scharffen Berger 79% bittersweet chocolate, chopped<br />8 Tbls unsalted butter<br />1/4 tsp salt<br />1/4 tsp vanilla extract<br />2 large eggs<br />1/3 cup flour<br />1 cup walnuts, chopped<br /><br />Preheat the over to 325 degrees.<br />Butter an 8 inch square pan.<br />Melt the chocolate and butter in a double boiler.<br />Stir in the salt, vanilla, and sugar.<br />Stir in the eggs, one at a time, slowly.<br />Add the flour and mix vigorously until it becomes shiny and pulls away from the bowl.<br />Stir in the nuts.<br />Turn into the pan and smooth the top.<br />Bake for 30-40 minutes, until an inserted toothpick comes out moist but clean.<br />Cool on a rack.<br />Serve with blackberry sorbet and whipped cream! (optional)Molly Loves Parishttp://www.blogger.com/profile/07933947603420338466noreply@blogger.com0tag:blogger.com,1999:blog-5775353934385787927.post-3272018505284676812011-11-20T23:03:00.000-08:002011-11-21T08:20:55.921-08:00Russian Teacakes from Carol Jensen.<br />Jane used to make these for Christmas.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-5XUAlHqYh3c/Tsn7H95660I/AAAAAAAAGEE/MYoF-Aze4S8/s1600/images-110.jpeg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 184px; height: 184px;" src="http://1.bp.blogspot.com/-5XUAlHqYh3c/Tsn7H95660I/AAAAAAAAGEE/MYoF-Aze4S8/s320/images-110.jpeg" border="0" alt=""id="BLOGGER_PHOTO_ID_5677344919572376386" /></a><br />Mix together<br />... 1 cup unsalted soft butter<br />... 1/2 cup sifted powdered sugar<br />... 1 tsp vanilla or almond extract<br /><br />Add:<br />... 2 1/2 cups sifted flour<br />... 1/4 tsp salt<br /><br />Then add:<br />... 3/4 cup finely chopped walnuts or pecans<br /><br />Chill the dough.<br /><br />Preheat oven to 400 degrees<br />Roll into 1 inch balls and place on ungreased cookie sheet.<br />Bake for 10-12 minutes.<br /><br />While still warm, roll in powdered sugar.<br />Cool and toll in powdered sugar again.Molly Loves Parishttp://www.blogger.com/profile/07933947603420338466noreply@blogger.com0tag:blogger.com,1999:blog-5775353934385787927.post-33914002720839223242011-11-20T17:37:00.000-08:002011-11-21T08:11:58.847-08:00Pesto from Carol Jensen<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-OvMwK_CpymA/Tsms9qj6dCI/AAAAAAAAGDg/dkZmxfbuv8U/s1600/images-105.jpeg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 100px; height: 90px;" src="http://4.bp.blogspot.com/-OvMwK_CpymA/Tsms9qj6dCI/AAAAAAAAGDg/dkZmxfbuv8U/s200/images-105.jpeg" border="0" alt=""id="BLOGGER_PHOTO_ID_5677258980674139170" /></a>3 packed cups fresh basil leaves<br />1/2 tsp salt<br />3/4 cup parmesan cheese<br />1/2 cup pulverized almonds (this is the secret ingredient)<br />`/2 plus of good olive oil<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-zm_icBwCJEk/TsmtXA7oysI/AAAAAAAAGDs/I5aVA9obeWQ/s1600/images-106.jpeg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 100px; height: 77px;" src="http://4.bp.blogspot.com/-zm_icBwCJEk/TsmtXA7oysI/AAAAAAAAGDs/I5aVA9obeWQ/s200/images-106.jpeg" border="0" alt=""id="BLOGGER_PHOTO_ID_5677259416175954626" /></a><br />1/4 cup melted butter (another secret ingredient!)<br /><br />Puree everything together in a blender or food processor.<br />Enjoy!Molly Loves Parishttp://www.blogger.com/profile/07933947603420338466noreply@blogger.com0tag:blogger.com,1999:blog-5775353934385787927.post-714193217659129862011-11-20T10:19:00.000-08:002011-11-21T08:18:49.731-08:00Russian Apple Cake from Molly Whitcomb.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-xCYFGDa3ae0/TslFL5ip_bI/AAAAAAAAGDU/I-tj9c5EZpM/s1600/34880%257EGirl-with-Peaches-1887-Posters.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 178px; height: 200px;" src="http://4.bp.blogspot.com/-xCYFGDa3ae0/TslFL5ip_bI/AAAAAAAAGDU/I-tj9c5EZpM/s320/34880%257EGirl-with-Peaches-1887-Posters.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5677144876004277682" /></a>This is a delicious yet wonderfully simple recipe. It always succeeds. I got the basics of the recipe in a Russian cookbook. But the title was Moscow apple cake. I know I’ve tweeked the recipe, but I’m not sure how. I saw a recipe from Volgograd that was very close to mine. The difference was no salt, cinnamon, or lemon. The lemon is my addition, for just incase your apples aren't tart.<br /><br />3 eggs<br />1 cup sugar<br />1 cup flour<br />1/4 tsp salt<br />1 tsp baking soda<br />1/2 tsp cinnamon<br />juice of 1/2 of small lemon, optional<br />2 to 3 apples, peeled, cored, and diced/sliced<br /><br />Preheat oven to 350 degrees.<br />Grease and flour a flat bundt pan, with spring-form edge.<br />Put the eggs, sugar, flour, salt, soda and cinnamon into an electric mixing bowl and beat until light in color.<br />Peel and cored and quarter the apples.<br />Take each quarter, cut in half the long way, and slice the short way.<br />Toss apple slices in lemon juice if desired for tartness.<br />Fold apples into the batter and spoon mixture into the pan.<br />Bake for 45 to 60 minutes. This depends on how much apples you have used and how wide your pan is. The cake should spring back when touched if it is done.<br />Serve with sweetened whipped cream.Molly Loves Parishttp://www.blogger.com/profile/07933947603420338466noreply@blogger.com0tag:blogger.com,1999:blog-5775353934385787927.post-57583287924635243662011-11-20T09:45:00.000-08:002011-11-21T08:25:21.293-08:00Chocolate Birthday Cake from Joan Jensen<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-B4R750T6oy8/TslAd-EMCPI/AAAAAAAAGDI/_2LiT6pS11I/s1600/images-103.jpeg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 275px; height: 183px;" src="http://3.bp.blogspot.com/-B4R750T6oy8/TslAd-EMCPI/AAAAAAAAGDI/_2LiT6pS11I/s320/images-103.jpeg" border="0" alt=""id="BLOGGER_PHOTO_ID_5677139688898169074" /></a>I no longer have Mom's original birthday cake recipe, but this one is just as good. Mom used to wash and boil coins (2 each of quarters, dimes. nickles, pennies). After the layer cake saw baked but before frosting, she would cut slight small slits near the edge of the cake, equally spaced and radiating out from the center. Then she would slip a coin into each slit. Half the fun of eating the cake was to fine the coin!<br /><br />3 squares melted cooled chocolate (unsweetened I assume)<br />1/2 cup soft butter<br />2 1/4 cup brown sugar (one box)<br />3 eggs<br />1 1/2 teaspoons vanilla extract<br />1/2 teaspoon salt<br />2 teaspoon baking soda<br />2 1/4 cups all-purpose flour<br />1 cup sour cream<br />1 cup boiling water<br /><br />Preheat the oven to 350 degrees.<br />Melt and cool the chocolate. Prepare cake pans. (2 or 3?) Cream the butter and sugar. Beat in the eggs, chocolate and vanilla. Mix in the baking soda and salt, then flour until completely combined. Fold in the sour cream. Add the boiling water, mix quickly, pour into pans and bake.<br /><br />After completely cool and coins are added, frost.<br /><br /><span style="font-style:italic;">Chocolate Fudge Frosting<span style="font-weight:bold;"></span></span><br /><br />4 squares milted cooled chocolate<br />1/2 cup butter<br />1 package powdered sugar (about 2 1/4 cups)<br />1/2 cup milk or cream<br />2 teaspoons vanilla extract<br />pinch of saltMolly Loves Parishttp://www.blogger.com/profile/07933947603420338466noreply@blogger.com0tag:blogger.com,1999:blog-5775353934385787927.post-69634156351163209542011-11-20T09:31:00.000-08:002011-11-21T08:24:43.199-08:00Gramma's Cottage Cheese Pancakes from Molly WhitcombI title these Gramma's because it's my girls who love these pancakes. I don't know if I've ever eaten them, as cottage cheese is never in my house. The girls loves staying over at Gramma's and having her make these for them at breakfast. One day recently, when poking around Mom's kitchen looking for something, I noticed that she had three recipe cards in the cupboard. This was one of the recipes I found.<br /><br />Combine in a blender:<br />... 1 cup cottage cheese<br />... 4 eggs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-tjl0FSOOagU/Tsk7J_DajsI/AAAAAAAAGC8/g96MAy1I158/s1600/images-100.jpeg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 283px; height: 178px;" src="http://1.bp.blogspot.com/-tjl0FSOOagU/Tsk7J_DajsI/AAAAAAAAGC8/g96MAy1I158/s320/images-100.jpeg" border="0" alt=""id="BLOGGER_PHOTO_ID_5677133848007839426" /></a><br />... 1/2 cup flour<br />... 1/4 cup oil<br />... 1/3 cup milk<br />... 1/2 tsp vanilla<br /><br />Cook as for pancakes or waffles. Also makes wonderful crepes.Molly Loves Parishttp://www.blogger.com/profile/07933947603420338466noreply@blogger.com0tag:blogger.com,1999:blog-5775353934385787927.post-24380759405519097782011-11-20T09:14:00.000-08:002011-11-21T08:24:43.199-08:00Mom's Sweet and Sour Meatballs from Nancy Hemenway<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-ysU092nVPfw/Tsk4c4NPqtI/AAAAAAAAGCw/PB6H7CXRryU/s1600/images-98.jpeg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 259px; height: 194px;" src="http://2.bp.blogspot.com/-ysU092nVPfw/Tsk4c4NPqtI/AAAAAAAAGCw/PB6H7CXRryU/s320/images-98.jpeg" border="0" alt=""id="BLOGGER_PHOTO_ID_5677130874052651730" /></a>Way back when, I bought a huge Chinese wok at Import Plaza for $5. I think I may have been 13 years old. Well, that wok was one of the greatest pans Mom ever had. She is an expert at stir-fry, and she can whip up an incredible spaghetti sauce in that wok. But, bu far the best is these wonderful meatballs from the Chinese Gourmet cookbook. Nowadays, I substitute lean ground turkey for the beef, and nobody is the wiser. Notice in the recipe that you will need a green pepper and pineapple chunks at the very end!<br /><br /><span style="font-style:italic;">Meatballs</span><br /><br />Combine:<br />... 1 pound ground beef<br />... 1 egg, beaten<br />... 1 Tbl cornstarch<br />... 1/2 tsp salt<br />... 2 Tbls chopped onion<br />... pinch of sugar<br /><br />Make into meatballs the size of large marbles. <br />Saute in 1 tsp of oil until lightly brown.<br /><br /><span style="font-style:italic;">Sauce</span><br /><br />Combine:<br />... 1 cup pineapple juice (drained from the chunks)<br />,., 1 Tbl soy sauce (Mom uses more!)<br />... 3 Tbls vinegar<br />... 2 Tbls water<br />... 1/2 cup sugar (Mom uses less!)<br />... 5 Tbls cornstarch. <br /><br />Heat in a saucepan over medium heat until the juice begins to thicken. Add the meatballs and allow them to heat through. Cut a green pepper into 1 inch squares and add it and the pineapple chunks just before serving. This is great over white rice for dinner or served in a crockpot using toothpicks at a party.Molly Loves Parishttp://www.blogger.com/profile/07933947603420338466noreply@blogger.com0tag:blogger.com,1999:blog-5775353934385787927.post-8440661820302375132011-11-20T08:50:00.000-08:002011-11-21T08:20:55.922-08:00Molasses Crinkles from Molly Whitcomb.<br />This recipe could be found on the Brer’ Rabbit molasses bottle. It can also be found in the I Hate to Cook Book as The Elevator Lady’s Cookies. Except I use butter. I LOVE these cookies.<br /><br />¾ cup butter <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-2HQL7u2Ui_A/Tsk0Roec7iI/AAAAAAAAGCk/cHxEXwBKkdk/s1600/Molassses-Sugar-Cookies.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 220px; height: 220px;" src="http://2.bp.blogspot.com/-2HQL7u2Ui_A/Tsk0Roec7iI/AAAAAAAAGCk/cHxEXwBKkdk/s320/Molassses-Sugar-Cookies.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5677126282804784674" /></a><br />1 cup sugar<br /> 1 egg<br /> ¼ cup molasses<br /> 2 cups flour<br /> 2 tsp baking soda<br /> ¼ tsp salt <br />1 tsp cinnamon <br />¾ tsp powdered cloves <br />¾ tsp powdered ginger<br /><br />Pre-heat oven to 375 degrees.<br />Cream together butter and sugar.<br />Add the egg and then the molasses. It will look a bit curdles, but it's okay.<br />Combine the dry ingredients and add to the creamed mixture.<br />Put about 1/3 cup sugar into a flat dish and using a small scoop, drop into the sugar dish, about six at a time. Toss the dough balls in sugar and roll.<br />Place on cookie sheet and bake for about 9 to 11 minutes. Place on wrack to cool.<br /><br />This recipe is also found, with a bit of variance in the Betty Crocker Cookbook. They used 1/4 cup more flour and brown sugar and a slightly different configuration of spices.<br /><br />note: Martha Stewart has a cookie a lot like this. The difference is that she uses 1/2 tsp less baking soda, adds 1/2 tsp nutmeg instead of the ginger and clove, and 1/4 tsp more salt. She also bakes them for 10 to 15 minutes at 350, instead of 9 to 11 minutes at 375. All together that's not much difference. Her name for the cookie is "chewy molasses-spice cookies".Molly Loves Parishttp://www.blogger.com/profile/07933947603420338466noreply@blogger.com0tag:blogger.com,1999:blog-5775353934385787927.post-2543675944546990132011-11-20T08:09:00.000-08:002011-11-21T08:24:43.198-08:00Elevator Lady Spice Cookies from Nancy HemenwayWhen we were growing up, it was a heavenly day when we'd come home from school and smell sweet warm molasses cookies cooking in the kitchen. These remain a favorite to this day for me. Mom and I made a batch of these the night before Clarice was born. I recently made them for my 2nd grade class at Crown Valley Elementary School.<br /><br />Mix together:<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-sAxaW_d2Lpc/Tskugjr2i5I/AAAAAAAAGCA/WWBnNoDL3x4/s1600/Unknown-11.jpeg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 149px;" src="http://4.bp.blogspot.com/-sAxaW_d2Lpc/Tskugjr2i5I/AAAAAAAAGCA/WWBnNoDL3x4/s320/Unknown-11.jpeg" border="0" alt=""id="BLOGGER_PHOTO_ID_5677119942147083154" /></a><br />... 3/4 cup shortening<br />... 1 cup sugar<br />... 1 egg, beaten<br />... 1/4 cup molasses<br /><br />Sift together and stir in:<br />... 2 cups flour<br />... 2 tsp soda<br />... 1/4 tsp salt<br />... 1 tsp cinnamon<br />... 3/4 tsp cloves<br />... 3/4 tsp ginger<br /><br />Now, mix it all together, and form into walnut-sized balls. Roll the balls in a mixture of cinnamon and sugar, then place them two inches apart on a greased cookie sheet and bake at 375 degrees for 10 to twelve minutes.<br /><br />Serve these with a cold glass of milk!Molly Loves Parishttp://www.blogger.com/profile/07933947603420338466noreply@blogger.com0tag:blogger.com,1999:blog-5775353934385787927.post-74003961803772835912011-11-20T07:46:00.000-08:002011-11-21T08:20:55.923-08:00Chewy GInger Cookies from Joan JensenIf you put in the cayenne, when you bite the cookies they bite back!<br /><br />Cream together:<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-ZBufU8vDMyc/TsklAxUavWI/AAAAAAAAGBc/ECJBFZNww5Q/s1600/images-91.jpeg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 259px; height: 194px;" src="http://1.bp.blogspot.com/-ZBufU8vDMyc/TsklAxUavWI/AAAAAAAAGBc/ECJBFZNww5Q/s320/images-91.jpeg" border="0" alt=""id="BLOGGER_PHOTO_ID_5677109500446424418" /></a><br />... 1 cup sugar<br />... 1/3 cup oil<br />... 1/3 cup butter<br />... 1/4 cup colasses<br />... 1 egg<br /><br />Add:<br />... 1-2 Tablespoons finely chopped fresh ginger root<br />... 1 Tablespoon ground ginger<br />... 2 teaspoons baking soda<br />... 1/4 teaspoon salt<br />... (optional: 1/4 teaspoon cayenne pepper)<br />... 2 1/2 cups all-purpose flour<br /><br />Shape into balls the size of walnuts.<br />Roll in granulated sugar.<br />Bake at 350 degrees for 10 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-FLJ7YoNBCkk/TsklREVZACI/AAAAAAAAGBo/jEjGGZTIJYA/s1600/images-89.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 141px;" src="http://1.bp.blogspot.com/-FLJ7YoNBCkk/TsklREVZACI/AAAAAAAAGBo/jEjGGZTIJYA/s320/images-89.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5677109780428685346" /></a><br />Even better with Orange Icing!<br /><br />2 cups powdered sugar<br />3 Tablespoons butter<br />2-3 Tablespoons orange juice<br />1-2 teaspoons grated orange peel.Molly Loves Parishttp://www.blogger.com/profile/07933947603420338466noreply@blogger.com0tag:blogger.com,1999:blog-5775353934385787927.post-4230145317002099922011-11-20T07:24:00.000-08:002011-11-21T08:25:21.293-08:00Jane's Favorite Rolls from Joan JensenMom made these home-made tolls for Thanksgiving.<br /><br />1 cup scalded milk<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-gtwZBOW1-7I/Tskfkhnlz_I/AAAAAAAAGBQ/5_M5w8bIEZA/s1600/images-87.jpeg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 275px; height: 183px;" src="http://3.bp.blogspot.com/-gtwZBOW1-7I/Tskfkhnlz_I/AAAAAAAAGBQ/5_M5w8bIEZA/s320/images-87.jpeg" border="0" alt=""id="BLOGGER_PHOTO_ID_5677103517637398514" /></a><br />1/4 cup margarine (butter)<br />1/3 cup sugar<br />2 tsp salt<br /><br />Mix these together and add 1 cup flour.<br />Cool to luke-warm.<br />Dissolve 2 packages of dry yeast in 1/2 cup warm water.<br />Add to the above mixture 1 egg, beaten.<br />Then add to the liquid mixture about 4 cups of additional flour, beating thoroughly after each cup. <br />[Note" the recipe does not say to knead the bread]<br /><br />Place the dough in a greased bowl, cover.<br />Let rise until double in bulk.<br />Form rolls with floured fingers as dough tends to be sticky.<br />Place in greased pans. Brush tops lightly with milted butter.<br />Cover and let rise until double in bulk.<br /><br />Bake at 425 degrees for about 15 minutes.Molly Loves Parishttp://www.blogger.com/profile/07933947603420338466noreply@blogger.com0tag:blogger.com,1999:blog-5775353934385787927.post-48095663837000252012011-11-19T22:45:00.000-08:002011-11-21T08:14:27.280-08:00Banana Tea Bread from Joan Jensen1/3 cup shortening (I use oil)<br />2/3 cup sugar<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-6F1bfh89Ukg/TsimJ--88YI/AAAAAAAAGBE/ExtnZuOwFj8/s1600/Unknown-9.jpeg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 220p x; height: 146px;" src="http://2.bp.blogspot.com/-6F1bfh89Ukg/TsimJ--88YI/AAAAAAAAGBE/ExtnZuOwFj8/s320/Unknown-9.jpeg" border="0" alt=""id="BLOGGER_PHOTO_ID_5676970020756582786" /></a><br />2 eggs<br />2-3 ripe bananas, mashed<br />1 3/4 cups flour<br />3 tsp baking powder<br />1/2 tsp salt<br />1 Tbl lemon juice<br />1 cup dates, chopped<br />1/2 cup walnuts, chopped<br /><br />note from the transcriber: <br />This recipe contained only the ingredients, so I will create directions<br /><br />Preheat oven to 350 degrees. <br />Sift together the dry ingredients. <br />Cream the shortening and the sugar. <br />Add eggs and beat well. <br />Stir the lemon juice into the mashed bananas.<br />Slowly add flour mixture, alternating with bananas. <br />Stir in the dates and nuts.<br />Pour into greased loaf pan. <br />Bake 1 hour, or until cake tester comes out clean.<br /><br />This could also be baked in a bundt pan, or two smaller loaf pans,Molly Loves Parishttp://www.blogger.com/profile/07933947603420338466noreply@blogger.com0