Annie's Saint Lucia Buns

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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.

frosting:

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

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

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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)

Dad's Rice Krispies Treats from Julie Cantrell

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

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

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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

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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

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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
Add:
... 2/3 cup butter
and mix till very fine.

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

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

Beat:
... 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.

Carol's Favorite Individual Banana Nut Bread Muffins

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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

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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

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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

Add:
... 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.

Russian Apple Cake from Molly Whitcomb

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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.

3 eggs
1 cup sugar
1 cup flour
1/4 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
juice of 1/2 of small lemon, optional
2 to 3 apples, peeled, cored, and diced/sliced

Preheat oven to 350 degrees.
Grease and flour a flat bundt pan, with spring-form edge.
Put the eggs, sugar, flour, salt, soda and cinnamon into an electric mixing bowl and beat until light in color.
Peel and cored and quarter the apples.
Take each quarter, cut in half the long way, and slice the short way.
Toss apple slices in lemon juice if desired for tartness.
Fold apples into the batter and spoon mixture into the pan.
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.
Serve with sweetened whipped cream.

Chocolate Birthday Cake from Joan Jensen

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!

3 squares melted cooled chocolate (unsweetened I assume)
1/2 cup soft butter
2 1/4 cup brown sugar (one box)
3 eggs
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
2 teaspoon baking soda
2 1/4 cups all-purpose flour
1 cup sour cream
1 cup boiling water

Preheat the oven to 350 degrees.
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.

After completely cool and coins are added, frost.

Chocolate Fudge Frosting

4 squares milted cooled chocolate
1/2 cup butter
1 package powdered sugar (about 2 1/4 cups)
1/2 cup milk or cream
2 teaspoons vanilla extract
pinch of salt

Molasses Crinkles from Molly Whitcomb

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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.

¾ cup butter

1 cup sugar

1 egg

¼ cup molasses

2 cups flour

2 tsp baking soda

¼ tsp salt

1 tsp cinnamon

¾ tsp powdered cloves

¾ tsp powdered ginger

Pre-heat oven to 375 degrees.
Cream together butter and sugar.
Add the egg and then the molasses. It will look a bit curdles, but it's okay.
Combine the dry ingredients and add to the creamed mixture.
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.
Place on cookie sheet and bake for about 9 to 11 minutes. Place on wrack to cool.

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.

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".

Elevator Lady Spice Cookies from Nancy Hemenway

When 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.

Mix together:
... 3/4 cup shortening
... 1 cup sugar
... 1 egg, beaten
... 1/4 cup molasses

Sift together and stir in:
... 2 cups flour
... 2 tsp soda
... 1/4 tsp salt
... 1 tsp cinnamon
... 3/4 tsp cloves
... 3/4 tsp ginger

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.

Serve these with a cold glass of milk!

Chewy GInger Cookies from Joan Jensen

If you put in the cayenne, when you bite the cookies they bite back!

Cream together:
... 1 cup sugar
... 1/3 cup oil
... 1/3 cup butter
... 1/4 cup colasses
... 1 egg

Add:
... 1-2 Tablespoons finely chopped fresh ginger root
... 1 Tablespoon ground ginger
... 2 teaspoons baking soda
... 1/4 teaspoon salt
... (optional: 1/4 teaspoon cayenne pepper)
... 2 1/2 cups all-purpose flour

Shape into balls the size of walnuts.
Roll in granulated sugar.
Bake at 350 degrees for 10 minutes.


Even better with Orange Icing!

2 cups powdered sugar
3 Tablespoons butter
2-3 Tablespoons orange juice
1-2 teaspoons grated orange peel.

Banana Tea Bread from Joan Jensen

1/3 cup shortening (I use oil)
2/3 cup sugar
2 eggs
2-3 ripe bananas, mashed
1 3/4 cups flour
3 tsp baking powder
1/2 tsp salt
1 Tbl lemon juice
1 cup dates, chopped
1/2 cup walnuts, chopped

note from the transcriber:
This recipe contained only the ingredients, so I will create directions

Preheat oven to 350 degrees.
Sift together the dry ingredients.
Cream the shortening and the sugar.
Add eggs and beat well.
Stir the lemon juice into the mashed bananas.
Slowly add flour mixture, alternating with bananas.
Stir in the dates and nuts.
Pour into greased loaf pan.
Bake 1 hour, or until cake tester comes out clean.

This could also be baked in a bundt pan, or two smaller loaf pans,

Mom's Waffles

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4 eggs, separated
... beat the egg whites
... beat the yolks
Add to the yolks 2 cups milk
Stir together:
... 3 cups flour
... 1 tsp salt
... 2 tsp sugar
... 4 tsp baking powder
Mix the dry ingredients with the milk mixture.
Fold in 2/3 cups melted butter.
Fold in the egg whites.

Poppy Seed Bread from Julie Cantrell

We have made this bread every year for Christmas for years!! I remember taking it to the ladies at the plant ... I think it came from Patti, maybe? Very easy!!

1 pkg yellow cake mix (make sure it doesn't' have pudding in the mic .. cheap mixes work best)
1 pkg instant coconut pudding
3/4 cup canola oil
1 cup water
3 eggs
1/4 cup poppy seeds

Mix thoroughly and pour into two greased and floured bread pans and bake at 350 for 35 minutes.

Carrot Gold Cake with Cream Cheese Frosting from Julie Cantrell

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2 cups sifted flour
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 tsp cinnamon

2 cups sugar
1 1/2 cups canola oil
4 eggs
2 cups finely grated carrots
1 can crushed pineapple, drained
1/2 cup finely chopped nuts (optional)

Sift the first 5 ingredients together.
Then add the sugar and eggs (and oil) and mix well.
Blend in thoroughly the carrots, pineapple, and nuts.

This makes a large cake (9x13 or large bundt or 24 cup cakes?)
or the greased and floured 9" round cake pans.
Bake at 350 for 35 minutes for the layer cake, or 40-45 for the 9x13 pan.

Cream Cheese Frosting
1/2 cup butter
8 ounces cream cheese
1 pound confectioners sugar
1 tsp vanilla

Cream together in order named and us to ice the cooled cake.

Baked Blackberry Dessert from Julie Cantrell

2 cups blackberries mixed with 1/2 cup sugar
1/2 cup butter
3/4 cup sugar
1 3/4 cups flour
1 1/4 tsp baking powder
pinch of salt
1 egg
1 tsp vanilla
1/2 cups milk

Place the blackberries and sugar mixture in the bottom of a buttered baking dish.
Cream the butter until fluffy.
Gradually add the sugar and beat in the egg and vanilla.
Sift together the flour, baking powder and salt.
Add alternately with the milk to the butter mixture.
Mix thoroughly.
Pour batter over the blackberries and bake at 350 for 50 minutes.