Recipes Q – Z

I’m trying to limit this swarm of recipes to some I have actually used, and to others I am still assuring myself that I will someday try. Someday. It looks as if I only make desserts, but those are what we need real recipes for, not for everyday stews and staple entrees. I will add more recipes, and perhaps emphasize healthier options in time. For now, just reading these pages may clog our arteries, and contribute to our (just one or two) extra pounds. – LLF

** Recipes Q Through Z **

includes:
Raisin Cream Pie
Red Beans
Rye Bread
Secret Sugar Cream Pie
Shortbread
Sour Cream Raisin Pie
Spinach Salad
Springerles
State Fair White Bread
Sugar Cut-out Cookies
Tarte Tatin
Toasted Butter-Pecan Cake
Turkey Roasting Timetable
“Unfair” Whole Wheat Bread
Vanilla Pudding
Vegetable-Beef Soup
Waffles
White Chocolate Cake
White Chocolate Frosting
Yellow Citrus Cake
Zucchini Bread
Zucchini-Tomato Summer Saute

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Raisin Cream Pie

1 – 1/2 cups raisins, dark or golden
3 tablespoons rum or orange juice
1 – 1/2 cups water

1 egg
1 – 1/2 cups sugar
1 tablespoon orange rind [or zest?]
1/3 cup flour
1/4 cup lemon juice
dash salt

1 9-inch unbaked pie shell

Preheat oven to 350 degrees. Combine raisins, rum and water in a heavy saucepan, and allow to sit 20 minutes or so, so the raisins can plump up.

In a medium bowl, beat the egg thoroughly; add remaining ingredients and mix well. Add egg mixture to the raisins. Bring filling to a boil over medium heat, stirring constantly. Cook till mixture thickens; allow to cool.

Pour filling into the pie crust, and bake about 25 minutes, till crust is nicely browned and filling is bubbly. Cool before serving.

–from Great Old-Fashioned American Desserts

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Red Beans

2 lb. dried uncooked pinto beans*
1 teaspoon baking soda
several changes of water in kettle

2 cups beef broth, optional
1 tablespoon cooking oil
pinch allspice
1 to 2 tablespoons dried basil
2 to 3 bay leaves
1 tablespoon celery flakes, or 1/4 cup chopped fresh celery tops
1/8 teaspoon ground clove
1 tablespoon fennel seed, ground if possible
1 to 2 teaspoons oregano
2 tablespoons parsley flakes (if using fresh parsley, add with next group of ingredients)
1/2 teaspoon black pepper
1 to 2 teaspoons hot pepper flakes, or to taste
1 teaspoon rosemary, crumbled
1/2 teaspoon sage
1 teaspoon savory
1 to 2 teaspoons thyme

3 to 4 carrots, sliced
3 to 4 ribs celery, sliced
3 to 4 medium onions, sliced
1 cup green pepper, diced
2 to 3 cloves garlic, minced

1 tablespoon cider vinegar
1/2 to 1 cup browned flour **
1 to 2 teaspoons instant coffee powder
1 to 2 teaspoons beef base [boullion powder] if broth is not used for cooking
1 tablespoon worcestershire sauce
2 to 3 medium onions, diced
3 to 4 cloves garlic, minced fine

1/2 to 1 pound polish sausage, in bite-sized pieces (I like Hillshire Farms
for this) ***
1/2 to 1 teaspoon marjoram
additional thyme, basil and fennel seed to taste
salt, pepper, hot sauce all to taste

In a 6-quart kettle, cover beans with cold water; bring to boil over moderate heat; add baking soda and stir well. Remove kettle from heat. Let beans stand, covered, till they cool to room temperature, making sure there is plenty of water in the kettle, as beans will absorb more than you’d think. Change soaking water at least twice. Beans may soak several hours to overnight. If holding longer before cooking, keep covered and chilled.

Drain and rinse beans well in a colander, and place back in the kettle with about 2 to 3 quarts cold water. [They have changed something in processing dried beans, and I must use a pressure cooker for beans now, cooking them 45 to 50 minutes under pressure; otherwise they will not get tender for me. – LLF, 2012] Add the second group of ingredients given above, and bring to a boil over moderate heat. Simmer beans 90 to 130 minutes, stirring occasionally, or until beans are tender. Add next group of ingredients, and cook till veggies are done, at least 20 minutes. If needed, add more water.

Stir in next ingredients, and cook, stirring frequently, as the flour tends to stick, about 5 to 10 minutes more. Add last items, and adjust seasoning to taste; let beans stand 5 to 10 minutes before serving over unseasoned long-grained rice.

* If you like, use red kidney beans, or the roundish ones you see in New Orleans if available.

** You can always make a brown roux of equal parts flour and oil–and stir it for 30 to 45 minutes over a hot skillet. It’s easier to spread 1-2 cups flour in a shallow baking pan, and brown it in a 325 degree oven about an hour, stirring occasionally until it browns noticeably, and no longer tastes raw. Keep unused flour in the freezer for later use–it goes rancid very quickly otherwise.

*** Proper Cajun andouil or garlic sausage can always be used if available, but Polish sausage is quite good.

— LLF, September 2001

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Rye Bread

8 ounces rough (coarse) rye flour, plus extra to dust kneading surface
6 ounces high-gluten bread flour
2 ounces whole wheat flour

1/2 ounce cake compressed yeast, about 4 teaspoons crumbled
3 tablespoons mashed potatoes
2 tablespoons warm (100-110 degrees F.) water

1 1/2 tablespoons melted butter, plus extra for greasing pan
1/2 teaspoon salt
1 teaspoon dill seed
3/4 cup buttermilk

1 egg white, beaten till foamy

In a large bowl, mix the flours together, and dry them in the sun, or in a low oven. In a small bowl, mix yeast, mashed potatoes and warm water, smoothing any lumps. Make a well in the center of the flour, and pour in the yeast mixture, covering it with flour. Cover the bowl with plastic wrap and let it proof for 20 minutes at 75 degrees. Uncover the bowl, and stir in the surrounding flour to combine well. Gradually add the remaining ingredients, and mix well. The dough will be rather stiff and sticky.

Turn the dough out on a lightly-floured board or counter. Quickly clean and generously butter the mixing bowl. Knead the dough for a few minutes, dusting it sparingly with flour as needed. Form the dough into a round cushion shape, and return it to the bowl, flipping it once so both sides get buttered. Again cover the bowl with plastic, and let the dough proof overnight at 55 to 65 degrees.

Next day, turn the dough out on a lightly-floured surface and knead it for about 2 minutes. Cut it in two, , and form each piece into an oval log shape. Grease 2 baking sheets, sprinkle them with flour, and place a loaf on each sheet. Cover them, and let the dough rise in a warm place for about 1 1/2 hours, until the dough increases by about 1/3 in size. Bake in the middle of the oven, for 25 minutes at 425 degrees; reduce heat to 325 degrees and bake 20 minutes longer. Brush the top of the loaves with beaten egg white, and return to the oven for 1 minute. Cool bread on racks.

–from Diana Kennedy, Nothing Fancy

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Secret Sugar Cream Pie

&&
Secret Sugar Cream Pie

1/4 c. sugar
2/3 c. brown sugar
5 to 5.5 T. cornstarch
pinch salt

1 c. heavy cream
2 c. milk
1 tsp. vanilla

1 unbaked 9-inch pie shell, doesn’t need to be deep
nutmeg, allspice for sprinkling

In heavy saucepan, combine first 4 ingredients and blend well, getting
out all lumps if possible. Gradually mix in the cream, blending to combine
very well. Add milk and mix well.

Cook, stirring constantly, over medium heat until mixture thickens and
comes to boil; continue cooking for 1-2 minutes more, still stirring.
Remove
pan from heat and stir in vanilla. Combine well and spoon filling into pie
shell. Sprinkle generously with nutmeg, sparingly with allspice. Bake
about 20-25 minutes at 375 degrees, until crust is golden, and filling
bubbles. Cool before serving.

LLF, based on memories, descriptions of my great-grandmother’s recipe

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Shortbread

2 cups flour
1 heaping tablespoon cornstarch
1/2 cup granulated sugar
1 cup butter, softened

In a medium bowl, combine flour, cornstarch and sugar; mix well. Using a hand pastry blender, or a heavy-duty electric mixer, cut in the butter. Knead the dough gently by hand for just a few seconds, and form it into a circle 3/4 inch thick on a non-stick baking sheet. Flute the edges, and prick the dough all over with a fork. Bake at 325 degrees for 30 minutes, until it just begins to turn light brown. Let shortbread cool for a few minutes on the baking sheet, then carefully transfer to a rack to finish cooling. Once cooled, cut or break the shortbread into smaller pieces.

–The Frugal Gourmet Cooks with Our Immigrant Ancestors

Note: This dough can also be shaped or cut into smaller cookies, which will naturally bake in less time. – LLF

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Sour Cream Raisin Pie

4 large egg yolks
2 c. sour cream
10 T. sugar
1/4 c. all-purpose flour
1-1/4 c. dark raisins
1/4 to 1/2 tsp. lemon juice, optional

4 large egg whites
pinch cream of tartar
pinch salt
3 to 4 T. powdered sugar

1 partly-baked 9-inch pie shell, deep-dish

Preheat the oven to 350 degrees. In a heavy saucepan, combine egg yolks, sour cream, sugar and flour; combine well, then mix in the raisins. The mixture will be thick at first, but thins as you begin to heat it. Cook over medium low heat, stirring constantly, until the mixture becomes thick again, and looks glossy and pudding-like, with plumped raisins–about 15 minutes.

Remove from the heat, and taste filling, adding lemon juice if needed for balance. Pour the filling into the prepared pie shell.

In a medium bowl, beat the egg whites until frothy; add cream of tartar and salt. Gradually beat in the powdered sugar and continue beating until whites hold their shape, but are still glossy.

Top the filling with meringue, covering surface completely to touch the pie crust. Bake 15-18 minutes, until the meringue is golden. Let the pie cool at least 1 hour before serving.

–from American Home Cooking

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Spinach Salad

2 boiled eggs, or more, chopped–I use more, removing most egg yolks
1/4 c. shredded carrot, if desired–or a small carrot can be diced and microwaved with the onion
1/4 c. celery, sliced thin, if desired
1 bag washed spinach or baby spinach–it’s worth the money, very clean!

1 med. to large onion, sliced or chopped
about 4 oz. polish sausage, quartered and thinly sliced, or to taste–normal
folks use crisp bacon. of course
1/4 c. diced bell pepper, if desired
1 small clove garlic, minced fine

about 2 T. cooking oil
about 1-2 T. cider vinegar
? 1-2 T. brown sugar
about 1 tsp. fennel seed, whole or crushed, optional
1-3 T. fresh parsley, snipped
pinch of tarragon, thyme, any herbs you like
dash of hot sauce or pinch of cayenne if desired
salt, pepper to taste

In large bowl, place chopped eggs, carrot, and spinach, rinsed and chopped to bite size pieces. Microwave the onion and sausage in a 4-6 cup bowl, adding peppers and garlic after about 2 minutes; cook 1 more minute, or until onions reach desired doneness, but still have a slight crunch. Add oil, vinegar and sugar; mix with a fork and season to taste, aiming for a sweet-sour effect. Return the bowl to the microwave 1-2 more minutes, stir and adjust seasonings. While still warm, pour dressing, sausage and the rest over spinach, tossing to mix well. Serve immediately.

Sorry nothing is more exact, but I don’t measure anything, just sort of judge by how much spinach I have, and go from there. The amounts can all vary with your own preferences.

— LLF, January 2005

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Springerles

4 large eggs
1 lb. fine granulated sugar [? not powdered sugar?]
4 drops pure anise oil [or about 1 teaspoon anise extract?]
4 1/2 c. sifted cake flour
1 and 1/4 Tablespoons crushed anise seed (optional)

Beat eggs with an electric mixer [unless you are an incurable masochist!], until thick. Add sugar gradually, beating well between each addition, until all is thoroughly combined; then beat for 15 minutes more — this will make for a light finished cookie. . Stir in the anise oil and blend, then fold in flour lightly.

Roll dough out on a floured surface to about 1/2 inch thickness. Flour springerle molds or rolling pins before each use, and press them firmly into the dough. Cut cookies along lines of imprints.

Place cookies on greased cookie sheets, after sprinkling sheets with crushed anise seed if desired. Leave in a cool place to dry overnight, or at least for a few hours.

In the morning, place the cookies in a moderate (375 degree F.) oven to set the shapes; but immediately reduce heat to a slow 300 degrees F. When done, in 12 to 15 minutes, cookies should be only lightly colored, with the appearance of being iced. Cool thoroughly on racks before storing.

You can color in details with a brush if you like, using a bit of food color thinned with water. [It doesn’t say if you do this before or after the cookies bake – I’m guessing after. – LLF]

Keep cookies in a tightly sealed container for 2 to 3 weeks to develop best flavor before consumption. If they get too hard, place a piece of cut apple in the container for a day or so before you need the cookies. [Just don’t leave it to rot and go moldy! – LLF]

–from Fante’s Springerle page, 12/2001:

http://fantes.com/springerle.html

* * * * * * * * *

Grandma’s Springerle

History –
These are my mother’s and husband’s favorite, and the Christmas baking rises and falls (pardon the pun) on the success of the Springerle. In my family, every other cookie can be picture-perfect, (and for my aunts, usually is), but if the Springerle fail, it wasn’t a good year. Do the tops crack? Do they rise unevenly? Does the oven door fall off onto the cookie sheet that’s ready for the oven? Does the mixer motor burn out? If there is time to bake only one kind of cookie, it must be the Springerle!

The name Springerle comes from an old German dialect, and means ‘little knight’, probably because of the pictures of knights on the cookies. According to Mimi Sherton’s Visions of Sugarplums: A Cookbook of Cakes, Cookies, Candies and Confections from All the Countries That Celebrate Christmas, the poor would offer cookies stamped with pictures in place of more expensive sacrifices. This is an old recipe, probably similar to my great-grandmother’s. Great-Grandma would have Great-Grandpa beat the batter the requisite hour by hand, and he spent most of the time asking, “Is it done yet?”

A number of people have contributed Springerle recipes: Eric, Jan Bissel, Horst Ehrhardt

Ingredients –
6 eggs
3 cups (1 and 1/2 lb.) sugar
3/4 teaspoon hartshorn or baking powder
5 to 6 cups flour

anise seeds [enough to sprinkle 3 baking sheets if used]
* modern alternative – 1 to 1 and 1/2 teaspoons anise extract, or 5 to 6 drops pure anise oil

Directions –
Do not double this recipe! [In fact, I would not try a batch with more than 4 eggs – and 3 might be advisable. – LLF]

In a large (at least 4.5 quart) bowl, beat the eggs until very pale and light. Gradually beat in the sugar; keep on beating – by hand at least 1 hour, 30 minutes by mixer. * Add anise extract or oil at this point if using this option, and mix well. In a separate bowl, combine baking powder with 5 cups flour; gradually and gently add this by hand to the egg mixture. This should make a stiff dough, so add more flour if needed to reach that consistency. Allow dough to rest for 2 hours in the refrigerator.

Grease three cookie sheets and sprinkle them with anise seeds, if you choose that option. Anise in some form is what gives the cookies their characteristic flavor. Roll out small portions of the dough on a well-floured surface, to about 1/2 inch thick. Dust the springerle mold with flour between each use, pressing designs firmly into the dough. Cut out cookies with a sharp knife, cleaning the blade often to remove sticky dough. Let cookies stand, covered with a clean cloth, at least 24 hours. [Lesley says this is too long, and makes them too dry. – LLF]

The next day –
Bake one tray at a time in a 350 degree oven until cookies are white on top, about 10 to 15 minutes. Cool them thoroughly on racks before storage.

Notes-
Molds are available through The House on the Hill, Fante’s, Kitchen Kapers, and other kitchenware suppliers. Flat molds are easier to use than rolling pin molds, as the rolling pins tend to distort the dough and the pictures. Older molds and imported molds generally have more detailed, sharper pictures.

Hartshorn is the traditional leavening. It is an ammonia compound and not harmful after baking. However, you can’t eat the raw dough, and the kitchen will stink of ammonia while the cookies bake.

Make sure your mixer is up to the job of these cookies! I burned out the motor on my mother’s Sunbeam the first year I made these on my own. Faced with a dearth of Springerle at Christmas, or beating the batter by hand, my husband bought me a new mixer for Thanksgiving.

–from a Fante’s link for Grandma’s Springerle Cookies, 12/2011

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&&
State Fair White Bread

3 T. sugar *
3 pkg. dry yeast *
8-9 c. flour
1 1/2 c. warm milk
2 T. salt *
4 1/2 T. warm bbutter *

In a large bowl, stir together 1 1/2 T. sugar and 1 1/2 c. lukewarm
(105-110 degree) water; Sprinkle yeast on top and proof for 10 minutes.
Stir in 2 3/4 c. flour, and let this rise, covered with a damp cloth in a
warm place for about 45 minutes.

Combine milk, remaining sugar, salt and butter and warm gently to
dissolve sugar and salt, then let cool to lukewarm; add to yeast ‘sponge’
and mix well. Gradually mix in remaining flour, to form a soft, slightly
sticky dough. Turn dough out on well-floured surface, and knead 10-15
minutes, adding small amounts of flour as necessary to prevent sticking,
until mass is smooth and elastic. Place dough into well-oiled large bowl,
and let it rise, covered … for 45-60 minutes, until it has doubled its
bulk.

Punch down the dough, and divide into 2 equal pieces. Place these into
2 well-greased bread pans and let them rise, covered … for 30-45 minutes,
till almost doubled.

Preheat oven to 425 degrees; place bread on middle rack and bake for 5
minutes. Reduce heat to 375 degrees and bake for 35-40 minutes, till tops
are golden and breads test done. Turn out of pans and cool completely on
racks.

— ‘Gourmet,’ Sept. 1988, “Entering the East Idaho State Fair”

* Modifications – I use 6 T. sugar and 2 pkg. dry yeast, using 2 T. sugar
for
proofing the yeast. And I use 3-4 tsp. salt, and 6 T. butter. When bread is nearly done, brushing the tops with 2 T. butter makes a great, softer crust. This recipe also makes wonderful yeast rolls.

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Sugar Cut-out Cookies

1 – 1/3 cups shortening, at room temperature *
1 – 1/2 cups sugar
1 – 1/2 teaspoons vanilla
2 eggs
3 tablespoons milk

4 cups flour
1 tablespoon baking powder
1/8 teaspoon salt

In a large bowl, cream together shortening, sugar and vanilla. Add the egg and beat till light and fluffy. Stir in the milk to combine well.

Sift together the dry ingredients, and gradually add them to the creamed mixture. Divide the dough into 4 or 5 pieces. Shape these into balls; wrap and chill them at least 1 hour before continuing. Keep the dough chilled until ready to roll it — in fact, if possible do the whole rolling process in a cool room.

On a lightly-floured surface, roll each portion of dough to 1/8 inch thickness. [Yes, that is what the recipe says, but who are they kidding? I never roll dough that thin, and if you could, the cookies would be very finicky to handle! Try for 1/4 inch dough, and just mix up extra dough if you need zillions of cookies. Personally, I get very tired of the whole decorating process very quickly — so recruit lots of eager artists if you can! – LLF]

Cut out shapes and place cookies 1 inch apart on well-greased baking sheets. [If decorating with colored sugar, this should be applied before baking. The baking times are more even if you can have a full sheet with all the same shapes, or at least cookies of similar sizes – but this is not always possible, especially with a small batch. — LLF]

Bake cookies at 375 degrees for about 6 to 8 minutes, or till edges start to brown slightly. Cool a bit on the sheets, then move to racks to finish cooling before frosting. Makes about 3 dozen cookies [though how do you estimate them? What would Archimedes do? – LLF]

* These are pretty bland, so I like butter for the shortening, but of course frosting would cover any lack of flavor. – LLF

–from Better Homes and Gardens Cookies and Candies, 1960’s edition

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Tarte Tatin

A Sweet History of the Quintessential & Accidental French Tart

… I’ll tell you a story: a quirky history of Tarte Tatin, that legendary French treat, and the Tatin sisters who started it all.

Our story begins in the late 1800’s in a small town in the Loire valley with two sisters, unmarried, who ran a small hotel. At the desk was the youngest, the tender-hearted Caroline Tatin. Every pensionnaire of the hotel considered her a friend, and many sought her out for confidential advice on affairs of the heart.

The older sister, Stéphanie Tatin, took care of the cooking, and she could be found at any time of day working the stove with her big copper pots. Her specialty was tarte aux pommes, that traditional French apple pie, which she served crunchy and caramelized, with melted sugar and butter. One day when she was preparing lunch in a bit of a hurry, by mistake Stéphanie put the apples and sugar in the pan without putting the crust in first. In a rush she threw the crust on top, baked it a bit too long, then turned it out on a plate, upside down, not bothering to let it cool as she usually did. Et voila, the delicious tarte tatin was born.

Ah, but then the intrigue begins! Maxim’s, the famous Paris restaurant, got wind of the popularity of the tart, and engaged a chef to pose as a gardener and steal the recipe. It has been on their menu ever since. But the best tarte tatin on the planet is made by our own châtelaine, Nicole. I’m privileged to present you with her formerly secret recipe.

Nicole’s Incomparable Tarte Tatin

For the filling:
6 medium sized apples, cored & peeled. Cut 4 in half, 2 in quarters.
[Nicole says any apple will do, and she sometimes mixes varieties. Traditionally it’s made with firm dessert apples, not cooking apples).]
2 – 1/2 tablespoons butter, melted (30g)
¾ cup sugar (150g)

For the crust:
1 stick of butter, 1/2 cup, (120g), softened
1/3 cup sugar (75g)
1 egg
1 – 2/3 cups flour (250g)
Crème fraiche, or whipped cream to garnish

NOTE: Plan this dessert so you take it out of the oven about an hour before you are ready to serve it. It is always served warm.

Pre-heat oven to 350 degrees. Your pan should be about 8 inches (20cm) in diameter and at least 2 inches (5 cm) deep (Nicole uses a heavy pottery dish. We southern girls would use a cast iron skillet). Swirl the melted butter around the bottom of the pan. Sprinkle the sugar evenly over the butter. Arrange the apple halves, cut side down, on top of the sugar. Fill in spaces with the quarters. Cook about an hour; apples will brown lightly.

Meanwhile, make the pastry: Cream butter and sugar together until well blended. Add egg, mix well. Stir in flour to make a dough. On floured surface, form dough into a long cylinder, cut into thirds, and pile up the 3 pieces. Mix/knead them together with your hands until blended. Repeat 2 more times. Roll out to circle a little larger than your pan; dough will be a tad bit thicker than a normal pie crust.

When apples are done, cover apples with dough and tuck in edges around apples. Bake 50 minutes more. Set pan out to cool, for 1 hour. Just before serving, Cover pan with a plate and flip pan and plate together carefully, turning tarte out onto plate. Serve with cream.

As the French say: miam miam!

–from Southern Fried French blog, 26 June 2010

http://www.southernfriedfrench.com/blog/2010/06/the-history-of-the-quintessential-accidental-french-tart.html

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Toasted Butter-Pecan Cake

1 – 1/3 cups chopped pecans
3 tablespoons butter, in bits

3/4 cup butter, softened
1 – 1/3 cups sugar
1 – 1/2 teaspoons vanilla
2 eggs

2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt

2/3 cup milk

In a shallow baking pan, spread chopped pecans and dot with 3 tablespoons butter. Toast nuts about 15 minutes in a 350 degree oven, stirring occasionally. Cool in the pan while mixing the cake batter.

In a large bowl, cream the remaining butter. Gradually mix in the sugar, creaming until light and fluffy. Stir in vanilla, and add the eggs one at a time, beating well after each. Sift together the dry ingredients, and add gradually to the batter, alternately with the milk, and beat until smooth. Stir in 1 cup of the toasted pecans.

Bake in 2 greased and floured 8-inch pans at 350 degrees for 30 to 35 minutes, till layers test done. Cool 5 minutes in the pans, then turn out onto racks to cool thoroughly before frosting.

Toasted Butter-Pecan Frosting

4 tablespoons soft butter
3 cups powdered sugar, sifted
2 to 3 tablespoons cream
1 teaspoon vanilla
1/3 cup toasted pecans, reserved from cake recipe above

Place butter in a medium bowl, and gradually beat in powdered sugar. Stir in vanilla and enough cream to make a spreadable frosting; mix in pecans and use to frost Toasted Butter Pecan Cake, as given above.

–from Better Homes and Gardens Pies and Cakes Cookbook, 1960’s edition

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Turkey Roasting Timetable

12 to 15 pounds, unstuffed 325 degrees 20 to 25 minutes per pound

12 to 15 pounds stuffed 325 degrees 25 to 30 minutes per pound

16 to 22 pounds stuffed or unstuffed 300 degrees 20 minutes per pound

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“Unfair” Whole Wheat Bread

4 T sugar
2 pkg. dry yeast
2 3/4 c. unbleached flour

3/4 c. warm milk
3/4 c. water
1 c. brown sugar, or slightly more
6 T. warm margarine or oil
1 T. salt *
1 tsp. dill seed
1 tsp. caraway seed

5-6 c. whole wheat flour
2 T. butter or margarine to brush loaves when almost done

Proof yeast in large bowl with 4 T. sugar in 1 1/2 c. lukewarm water
for 10 minutes. Stir in unbleached flour to combine well; let this rise,
covered with a damp cloth in a warm place for about 55-70 minutes.

Combine next group of ingredients and warm gently in microwave to
partially dissolve brown sugar, then cool to lukewarm. Add to yeast
‘sponge’ and mix well. Gradually mix in whole wheat flour, to form a soft,
rather sticky dough.

Turn dough out on well-floured surface, and knead 10-15 minutes, adding
small amounts of flour as necessary to prevent sticking, until mass is
smooth and elastic. Place dough into well-oiled large bowl, and let it
rise, covered … for 65-90 minutes, until it has doubled its bulk.

Punch down the dough, and divide into 2 equal pieces. Place these into
2 well-greased bread pans and let them rise, covered … for 40-55 minutes,
till almost doubled.

Preheat oven to 425 degrees; place bread on middle rack and bake for 5
minutes. Reduce heat to 375 degrees and bake for 45-50 minutes more, or
till tops are brown and breads test done. Turn out of pans and cool
completely on racks.

* If using oil. you may use slightly more salt–or less brown sugar?

— adapted from State Fair White Bread recipe above, c. 1997

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Vanilla Pudding

2 cups milk

1/2 cup granulated sugar
3 tablespoons cornstarch
1/8 teaspoon salt

1 teaspoon vanilla extract *
1 tablespoon butter

In a medium saucepan at low to medium heat, heat milk until bubbles form at the edges. In a smallish bowl, combine sugar, cornstarch and salt. Pour dry ingredients into the hot milk, a little at a time, stirring to dissolve thoroughly. Continue to cook and stir until the mixture coats the back of a spoon. Do not let it boil. Remove the pan from the heat, and stir in butter and vanilla; combine well. Pour pudding into serving dishes, and cool before serving.

* I use vanilla powder, which I add with the dry ingredients. – LLF

–from AllRecipes.com, July 2013

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Vegetable-Beef Soup

2 to 3 large onions, chopped
1 lb. ground beef, or chuck roast, cut in bite-size pieces
2 to 3 cloves garlic, minced
salt, ground pepper, Italian seasoning, cumin seed, fennel seed, cayenne to taste

1 15-oz. can beef broth, optional *
1 16-oz. can green beans, with liquid
4 to 6 medium carrots, sliced
3 to 4 ribs celery, sliced
1/2 to 1 c. bell pepper, diced
2 to 4 large onions, chopped
2 to 3 cloves garlic, minced
pinch ground allspice
1/2 to 1 tsp. dried basil
1 large bay leaf
pinch ground cayenne
1/8 tsp. ground cinnamon
1 tsp. cumin seed
1 tsp. fennel seed
1/4 tsp. marjoram
1/2 tsp. oregano
1 T. parsley flakes, or 1/4 c. chopped fresh parsley
1/4 tsp. rosemary, crumbled
1/2 tsp. tarragon, crumbled
1 tsp. dried thyme

4 to 6 c. potatoes, diced
1 qt. diced tomatoes, or 4 to 6 c. tomato juice

1 16-oz. can whole-kernel corn, with liquid
1 16-oz. can sweet peas, with liquid
1 to 2 tsp. worcestershire sauce

Place the first batch of onions in the bottom of a heavy 6-quart kettle, then add the beef; add garlic and seasonings. Cover the pot and cook over medium heat until the meat is done. Add the next group of ingredients. If you use ground beef, break it up with a large spoon at this point, then bring the kettle to a boil, covered; let simmer about 25 to 35 minutes. Stir the soup, then add the potatoes and tomatoes to the kettle; you may want to sprinkle a little salt over the potatoes. Simmer for another 30 to 45 minutes, until the potatoes are tender. Add the final ingredients and adjust seasonings to taste; stir and cover the soup long enough to heat the peas and corn before serving.

* You can add water instead of broth, and even with the broth and the liquid drained from all the canned vegetables, I often add an extra cup of water to the kettle, to cover the veggies well. If you’re using frozen beans, corn and peas, I’d use an additional cup of water or broth. I always seem to nearly exceed what will fit into my kettle – I get carried away chopping up carrots and potatoes, apparently.

Note on seasonings – I’ve listed a rough estimate of the herbs and spices I use, but I’d say you could use about equal amounts of poultry seasoning and Italian seasoning without much difference to the taste. I like a good bit of basil, cumin and fennel myself, but they are certainly not traditional, so just use what you like.

—LLF, c. 1977

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Waffles

The waffle recipe I have found to be a good consistency:

2 large eggs
2 cups all purpose flour
2 cups milk
1/2 cup vegetable oil
1 tablespoon light brown sugar *
4 teaspoons baking powder
1/4 teaspoon salt

Heat waffle iron. Beat eggs in large bowl until fluffy. Sift flour into bowl and add remaining ingredients. Mix well. Using “ice cream scoop”, scoop one portion scoop of batter in a circle close to the edges and one scoop into the middle. (this distributes the batter a little more evenly to fill out the heart.) Close lid and cook until done. Use tongs to remove the waffle, placing on a plate bottom side up.

–from Amazon wafflemaker review, March 2007

* As given, this makes a very plain waffle, so try more brown sugar, if this doesn’t make them stick. – LLF

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White Chocolate Cake

4 ounces white chocolate, broken in pieces
1/2 cup boiling water

1 cup butter, softened
2 cups sugar
4 unbeaten egg yolks
1 teaspoon vanilla extract

2 – 1/2 cups sifted cake flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk

4 egg whites, beaten to stiff peaks *

Place white chocolate in a small heatproof bowl; add boiling water and stir till chocolate melts, then allow to cool.

In a large mixing bowl, preferrably using an electric mixer, cream together butter and sugar till smooth and fluffy. Add the egg yolks one at a time, beating well after each. Add the cooled chocolate mixture and vanilla and mix well.

Sift dry ingredients together, then gradually add this to the batter, alternately with the buttermilk. Beat until batter is smooth, and fold in beaten egg whites.

Pour batter into a buttered and floured 9 X 13-inch cake pan. Bake at 350 degrees for 30 to 40 minutes, or until cake tests done. If making 2 8-inch layers, cake will be done a bit sooner. Cool the cake before frosting with White Chocolate Frosting (see separate recipe).

–from Jeannette Barber, c. 1985

* Add a pinch of cream of tartar to the egg whites before beating.

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Rich White Chocolate Frosting

4 ounces white chocolate, broken in pieces
2 tablespoons hot water
dash salt
3/4 cup powdered sugar
1 egg yolk
2 tablespoons butter, softened
1/2 teaspoon vanilla extract

Melt chocolate slowly and gently (in top pan of a double-boiler, or in a microwave) and add sugar, salt and hot water, combining well. Add the egg yolk and beat well. Add the butter 1 tablespoon at a time, beating well after each addition. Stir in vanilla and blend until smooth. [As I remember, this is not very thick at first, so you may need to chill it slightly to frost the sides of a cake. – LLF]

Note – This makes about 3/4 cup of frosting, enough for the top of a White Chocolate Cake (see separate recipe). If you need filling and icing for the sides, double the recipe.

–from Jeannette Barber, c. 1985

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Yellow Citrus Cake

2 cups flour
2 – 1/2 teaspoons baking powder
3/4 teaspoon salt

2/3 cup shortening
1 – 1/2 cups sugar
1 tablespoon orange peel
1 – 1/2 teaspoons lemon peel
3 eggs
2/3 cup milk
2 tablespoons lemon juice

In a small bowl, sift together the dry ingredients. In a large bowl with an electric mixer, beat the shortening about 30 seconds, then add sugar and fruit peels, and beat until fluffy. Add the eggs one at a time, beating for 1 minute after each addition. Gradually add the dry ingredients alternately with the milk and lemon juice, beating well after each addition.

Preheat the oven to 350 degrees. Divide cake batter between 2? well-greased and floured loaf pans. Bake about 30 minutes, or until layers test done. Cool on racks in their pans 10 minutes, then remove to finish cooling.

[The recipe calls for splitting the cake layers before adding filling, though I don’t recall doing that. Then again, I just used 8-inch round cake pans. -LLF] Spread Lemon Filling (see separate recipe) between layers, and frost the top and sides with Fluffy White Frosting II (also a separate recipe). Serves 12.

–from Better Homes and Gardens New Cookbook

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Zucchini Bread

3 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon (optional)
1/4 teaspoon ground ginger (optional)
1/4 teaspoon ground clove (optional)

2 cups sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla
1 cup sour cream

2 cups shredded zucchini
1 cup chopped walnuts

Preheat oven to 350 degrees. Lightly oil 2 9 X 5-inch loaf pans. Sift together the dry ingredients in a very large mixing bowl. In a large bowl, beat sugar and oil till light; add eggs one at a time, beating well after each. Add vanilla and mix well. Blend the egg mixture into the flour mixture, alternately with sour cream, just till combined. Fold in zucchini and nuts, mixing just to combine.

Divide batter between the loaf panns, and bake in the center of oven about 80 minutes, or till set. Cool in pans for 5-10 minutes before removing, then finish cooling completely on racks. This bread is supposed to be very moist, and it should freeze well when well-wrapped.

–from AllRecipes.com, August 2014

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Zucchini-Tomato Summer Saute

This is a quick, tasty way to use some of your summer garden’s bounty, though I don’t recommend it for those monster zucchinis everyone has to deal with now and then. Smaller squash that can be cooked without peeling or removing the seed cavities work better for this dish. All quantities here are approximate, and so are the proportions. Just fit what you have to the pan you’re using, and season to your own taste. – LLF, August 2012

3 tablespoons cooking oil
2 large onions, chopped
2 ribs celery, sliced
2 to 3 medium carrots, sliced
about 1/2 cup bell pepper, diced (optional)

3 to 4 medium zucchinis or summer squash, sliced, about 3 cups
4 to 5 medium tomatoes, peeled, cored and chopped, about 3 cups
1 or 2 cloves garlic, minced
1/2 to 1 teaspoon fennel seed
1 to 2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon thyme
1/4 teaspoon dried rosemary, crumbled
hot sauce or red pepper flakes to taste
salt, black pepper to taste

about 1 cup ketchup
1 teaspoon worcestershire sauce, to taste
2to 3 cups grated colby or cheddar cheese, 8 to 12 ounces

Place oil in a large skillet over medium-high heat. Add onion, carrots, celery and peppers, and toss to coat with oil. Cover the pan, and reduce heat to medium-low; cook about 10 minutes. If you don’t have a lid for your pan, it can be covered with aluminum foil, just bbe careful of escaping steam when uncovering the pan .

Add squash, tomatoes, garlic and seasonings to the skillet; toss to combine ingredients; cover the pan and cook, stirring occasionally, until the veggies are tender, about 20 minutes more. Add the ketchup and worcestershire, stir, and adjust the seasonings. Top generously with grated cheese; cook on low heat with the lid on, till the cheese melts,and the sauce is bubbly, about 5 minutes more. Take the skillet off the heat, remove the lid and let the mixture stand for a few minutes before serving.

–from Lila McClure, 1980

Note: Because tomatoes and ketchup have so much acidity, I would not use an iron skillet for this dish. And if you don’t have all the herbs listed, Italian seasoning will work perfectly well. – LLF

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