Sunday, February 12, 2017

Split Pea Soup

This is my aunt's recipe.  This is a soup. If you like pea soup thick like a stew, put in only 4 cups water.

Split Pea Soup

Vilma Bezek, MN

1 1/2 c ham, cut into 1/2 inch cubes
1 tsp salt; if desire
1 onion; diced
6 cups water; heated
4 medium potatoes; cut in 1/2 in. cubes
2 cups split peas; uncooked
1-2 carrots, shredded
1 stalk celery; diced

Put water and split peas into crock pot. Set to high. Add ham, celery and onion. Add salt if ham had been reduced sodium. Cook for 2 hours on high. Add potatoes and carrots. Cook for another 2 hours. Serve.

To prep ham: Boil ham on bone for 45 minutes. Use water for soup water. Remove ham from bone and cut into cubes and add to soup. Toss bone. Finish according to above directions. Alternative: Just put ham on bone into crockpot. Meat can be cut up and bone removed either before adding potatoes or afterwards.

NOTES : Start this at 1:30, be finished before 6 p.m.  Freezes very well. I honestly never liked split pea soup (loved the smell) until I added potatoes to it. 

Friday, July 22, 2016

Jordon Marsh's Blueberry Muffins

This is the recipe for blueberry muffins that were sold at Jordon Marsh in Massachusetts. The creator, John Pupek later opened his own shop to make the muffins, but has since retired.  I copied the recipe as is. If you would like to see them demonstrated and watch the interview, here's a link. Please note that you use the extra large muffin cups for this recipe. If you use smaller cups, adjust the amount of sugar on top and the baking time.

Pupek explained the blend of flours in his recipe and the fistful of sugar tossed on top of each sweet muffin before baking are important. Mixing the blueberries with some of the flour before adding them to the batter helps hold the blueberries in place so they don't sink and pile together on the bottom.
Ingredients:
  • 1/2 cup butter
  • 2 cups flour (unsifted, blend of bread and pastry)
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons baking powder
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 2 1/2 cups blueberries
  • 2 teaspoons sugar (for tops)
  • 1 teaspoon vanilla
On low speed, cream butter with sugar until fluffy. Add eggs one at a time and mix until blended. Sift dry ingredients; add to eggs-and-butter mixture, alternating with milk. Mash 1/2 cup of berries and stir into mixture by hand. Add the rest of the berries whole and stir by hand. Grease muffin tins well with butter; grease the top surface of the pans as well. Pile mixture high in each muffin cup, and sprinkle the sugar over tops.
Bake at 375 degrees for 30 minutes.

Wednesday, February 17, 2016

English Muffin Bread


















This is a recipe my sister tried.  I tasted it and it is TOTALLY yummy and makes the best toast. You have to toast it longer than ordinary bread, but it is perfect for melted butter or jam. This recipe was in the Complete Guide to Country Cooking from Taste of Home.  This is a no knead bread, so no bread machine or kneading at all is required! 

 

English Muffin Bread

Jane Zielinski, Rotterdam NY

5 cups all-purpose flour, divided
2 packages (1/4 oz each) active dry yeast
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups warm milk (120 to 130 F)
1/2 cup warm water (120 to 130 F)
cornmeal

In a large mixing bowl, combine 2 cups flour, yeast, sugar, salt and baking soda. Add warm milk and water; beat on low speed for 30 seconds, scraping bowl occasionally. Beat on high for 3 minutes. Stir in remaining flour (batter will be stiff). Do not knead.  Grease two 8.5x4.5x2.5 inch loaf pans. Sprinkle pans with cornmeal. Spoon batter into the pans and sprinkle cornmeal on top. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 375F for 35 minutes or until golden brown. Remove from pans immediately. Cool on wire racks. Yield 2 loaves

Friday, November 20, 2015

Layered Jello Dessert

Doesn't this look yummy?

Nice striping.  Used smallish bowl for this.
There are several ways of making these jello desserts.  My Mom likes the one with sour cream.  She uses 3-5 strips depending on size of container.  There are 7 layer ones, but they are fussier and look better in glasses than larger containers.  No recipe with this one.  I'll include one with the Holiday version.  Already have the jello. :)

Friday, March 13, 2015

Peanut Tomato Soup

This is totally yummy and can be done and in your bowl in minutes.  I love traditional Virginia Peanut Soup but at about 1,000 calories a bowl, you can only have a small serving.  You could make one of the newish recipes, but they just aren't equal to the task.  My late Dad and I agreed that this was actually superior and cheaper (admittedly, we had a certain fondness for Campbell's Tomato Soup).  For a slightly richer soup, use a little cream or half and half for part of the milk.  Recipe comes from The Peanut Butter Cookbook by William I Kaufmann (c. 1977).

Peanut Tomato Soup

1 can (10.5 oz) Campbell's Cream of Tomato Soup
1/4 cup peanut butter (creamy or chunky)
1 1/2 cans of milk

In a saucepan, stir the soup into the peanut butter, a little at a time until well blended.  Add milk gradually while stirring (to avoid lumps).  Heat, stirring occasionally.  Serve.  Makes about 3 cups.

Thursday, February 12, 2015

Cherry Winks


 These are such yummy cookies. Not sweet like most cookies.  Very unusual.  Love 'em.  My Mom tells me that my grandmother made these when she was a child (which would be the 30s and 40s), so a traditional cookie.  All evidence indicates that the cookie recipe originated with Kellogg's Corn Flakes.  However, there are a number of variations, so I don't know what the original is.  Most recipes use 2 teaspoons or either baking powder or baking soda, but my Mom's recipe uses only soda and then only 1/2 tsp.  I guess she's tried some of the variations and this is what she settled on. It sure is yummy.


Cherry Winks

2 1/4 cups flour
2 tsp baking powder
1/2 tsp salt
3/4 c. oleo or butter, softened
1 cup sugar
2 tablespoons milk
1 tsp vanilla
1/2 tsp baking soda
2 eggs
1 cup chopped nuts
1 cup chopped dates
1/3 cups chopped maracschino cherries
2 2/3 c. Corn Flakes cereal, crushed to 1 1/3 cups
15 quartered maraschino cherries

Sift together flour, baking powder, and salt. Set aside. In large mixing bowl, beat oleo and sugar until light and fluffy. Add eggs. Beat well. Stir in milk and vanilla.  Add flour mixture. Mix well. Stir in nuts, dates, and chopped cherries.  Shape level measuring tablespoon of dough into balls. Roll in crushed corn flakes. Place on greased baking sheets. Top each with cherry quarter. Bake at 350F for 10 to 14 minutes or until light browned.

Friday, January 23, 2015

Poteca Nut Roll

My Mom grew up enjoying Poteca, made at holiday time by her Dad's mother (who came from Slovania c. 1900), but never actually made it herself until now. YUM!!  This is not a very sweet tasty treat, but it is very yummy.  Mom substituted ground pecans because a family member does not like walnuts. You can buy them preground for less than grinding yourself, but that's up to you.  This specific recipe is from the book Taste of  Home Grandmother's Favorites.  It was submitted by Mrs. Anthony Setta, Saegertown, PA. She got the recipe from her MIL who came from Yugoslavia at roughly the same time as my grandfather's mother. 


Poteca

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110 - 115 F)
3/4 cup warm milk (110 - 115 F)
1/4 cup sugar
1 teaspoon salt
1 egg, lightly beaten
1/4 cup shortening
3 to 3 1/2 cups all-purpose flour

FILLING:
1/2 cup butter, softened
1 cup packed brown sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 teaspoon lemon extract, optional
4 cups ground or finely chopped walnuts (or pecans)
milk

milk
1/2 cup confectioner's sugar, optional

In a mixing bowl, dissolve yeast in water. Add milk, sugar, salt, egg, shortening and 1 1/2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

For filling, combine butter, brown sugar, eggs, vanilla, lemon extract if desired and nuts. Add enough milk until mixture is of spreading consistency, about 1/2 cup; set aside. Punch dough down. Roll into a 30-in. x 20-in. rectangle. Spread filling to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams and ends to seal.

Place on a greased baking sheet; shape into a tight spiral. Cover and let rise until nearly doubled, about 1 hour. Bake at 350 F for 35 minutes or until golden brown. Cool on a wire rack. If desired, brush with a glaze of confectioner's sugar and milk.  Yield 1 coffee cake.

Please note: you can cut the roll in half and make 2 smaller coffee cakes. Perfect if this is just for 3 or 4 people.