Tuesday, October 21, 2014

BUTTERNUT SQUASH DINNER ROLLS

This is a recipe I got many years ago from Country Woman magazine.

2 tbsp + 1 tsp active dry yeast
3/4 tsp + 1 cup granulated sugar, divided
1/2 cup warm water (110-115 degrees)
2 cups warm milk (110-115 degrees)
1/4 cup butter, softened
2 cups mashed cooked butternut squash
2 tsp salt
1/4 cup toasted wheat germ
10-11 1/2 cups all-purpose flour
Additional butter for brushing baked rolls

In a large mixing bowl, dissolve the yeast and the 3/4 teaspoon of sugar in the warm water; let stand 5 minutes. Add the milk, butter, squash, remaining 1 cup of sugar, and salt; mix until smooth. Add the wheat germ and 4 cups of the flour, beat until smooth. Stir in enough of the remaining flour to make a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes.

Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until double in bulk (takes about 1 hour). Punch dough down and divide into thirds. Divide each portion into 20 pieces and shape into balls.

Place balls onto greased baking sheets and let rise until doubled in size, about 30 minutes.

Bake rolls at 350 degrees for 15-17 minutes or until golden brown. Remove from oven and brush with butter. Cool on wire racks.

Yield: 5 dozen rolls.


Note: I recently ran across the following review of these rolls at tasteofhome.com:
"These wholesome rolls are a pleasant addition to any entree. I get so many requests for them at holiday time. I make about 100 dozen in December. Retired from the restaurant business, I have 16 grandchildren."


Monday, October 20, 2014

CREAMY FRIED CONFETTI CORN

This is probably not a vintage recipe but it is one I have had for several years.

bacon slices, chopped 
4 cups fresh sweet corn kernels (about 8 ears) 
medium-size white onion, chopped 
1/3 cup chopped red bell pepper 
1/3 cup chopped green bell pepper 
(8-ounce) package cream cheese, cubed 
1/2 cup half-and-half 
1 teaspoon sugar 
1 teaspoon salt 
1 teaspoon pepper

Cook chopped bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Set bacon aside.
Sauté corn, onion, and bell peppers in hot drippings in skillet over medium-high heat 6 minutes or until tender. Add cream cheese and half-and-half, stirring until cream cheese melts. Stir in sugar, salt, and pepper. Top with bacon.


WHAT IS YOUR FAVORITE FALL PIE POLL RESULTS

Our Fall pie poll just ended and here are the results:

  1. Pumpkin came in #1 with 42%.
  2. Pecan came in #2 with 23%. 
  3. Apple came in #3 with 21%.
  4. Other  came in #4 with 7%.
Thanks to all who participated.

Pumpkin Pie #1 Fall Pie

Friday, October 17, 2014

TOLL HOUSE COOKIES

Did you know the original chocolate chip cookies were called Toll House Chocolate Crunch Cookies? Legend says that around 80 years ago this cookie was born at the Toll House Inn in Whitman, MA. Ruth Wakefield, the inn's proprietress and head chef, had run out of chocolate for her chocolate cookie recipe. She experimented by adding a chopped Nestle's chopped up semisweet chocolate bar to her sugar cookie recipe, or so the legend goes. She had hoped the chocolate would melt and thus she would have chocolate cookies. The chocolate didn't melt and so was born what we now know as Chocolate Chip Cookies.

George Boucher, a chef at the Toll House Inn, told a different story. He said that the vibrations of a mixer stirring up a batch of the sugar cookie dough caused a Nestle's chocolate bar to fall into the mixer where it broke into pieces. He claimed Ruth Wakefield wanted to through the dough out but he baked the cookies. So there is version #2! Who really cares as long as we ended up with delicious chocolate chip cookies?

By 1939 the recipe had been printed in various New England newspapers. Ruth Wakefield eventually sold the recipe to Nestle in exchange for a lifetime supply of chocolate. After experimenting with scoring chocolate to be broken up, Nestle eventually came up with chocolate morsels, our current chocolate chips.

Here is the supposed original recipe:



Thursday, October 16, 2014

SWISS STEAK

This is from a Better Homes and Gardens 70 years of favorite recipes booklet.



Combine the flour, salt, and pepper. With the notched side of a meat pallet, ound flour mixture into the meat.

In a large skillet brown meat on both sides in hot oil. Drain off fat. Add undrained tomatoes, onion, celery, carrot, and thyme. Bring to a boiling; reduce heat. Cover and simmer about 1 1/4 hours or until meat is tender. Skim off fat. Serve with rice or noodles. Makes 4 servings.


Tuesday, October 14, 2014

PUMPKIN PECAN PIE

3 large eggs
1 1/2 cups pumpkin
3/4 cup dark corn syrup
3/4 cup sugar
1/4 tsp salt
1/2 tsp cinnamon
1 cup chopped pecans

Beat the eggs until frothy. Stir in pumpkin, syrup, sugar, salt, and cinnamon. Pour into pastry shell. Sprinkle with the pecans. Bake at 350 degrees 50 to 60 minutes.


CRANBERRY CHESS PIE

This is not a vintage recipe, as far as I know. I have only had it a few years but Chess Pie is an old-time favorite. This is a recipe I picked up in Ft Worth, Texas.

6 tbsp unsalted butter, room temperature
1 cup sugar
2 eggs, separated
3 tbsp all-purpose flour
1 tbsp fresh lemon juice
1/2 tsp freshly grated nutmeg
1/4 tsp salt
1 cup buttermilk, room temperature
1 very lightly baked 9-inch pie shell
1 cup fresh or frozen cranberries, some chopped in half

Preheat oven to 350 degrees.

Combine the butter and sugar until smooth. Add the egg yolks and mix to combine.

Add the flour, lemon juice, nutmeg and salt and mix to combine.

While the mixer is running, slowly add the buttermilk.

Whip the egg whites until soft peaks form and gently fold into the buttermilk mixture, only until combined. Pour into the pie shell.

Gently drop cranberries on the top, evenly covering the top of the pie.

Bake at 350 degrees 45 to 50 minutes until pie is lightly browned.

Cool before cutting. Serve at room temperature.


OLD FASHION LEMON PIE

1 baked pie crust-not too brown
1 cup sugar
1/4 cup cornstarch
1 1/2 cups cold water
3 egg yolks, beaten slightly (save whites to make a meringue)
grated peel of 1 lemon
1/4 cup fresh lemon juice
1 tablespoon butter

In a medium size heavy saucepan combine sugar and cornstarch. Gradually stir in the cold water until smooth. (I like to use with a whisk.) Stir in the egg yolks and stirring constantly bring to a boil over medium heat. Boil 1 minute. Remove from heat. Stir in lemon peel, lemon juice and butter. Spoon hot filling into the crust. Spread your favorite recipe of meringue over the top being sure to seal to the edges. Bake at 350 degrees for 15-20 minutes or until the meringue is golden brown.


Monday, October 13, 2014

RAISED DOUGHNUTS

This is another recipe from my Marshall Township PTA cookbook. I do not recognize the name. Do any of my fellow Hilltoppers out there know who this is?

Click on the picture to enlarge for easier reading.



Saturday, October 11, 2014

LEMON-PARM WAFERS

This recipe was a favorite of the late Mary Engelbreit.

Having a party? Here is a wafer dough you can make several hours ahead and then bake at the last minute.

1 1/2 cups freshly grated Parmesan cheese
3/4 cup all-purpose flour
1 tsp grated lemon zest
1/2 tsp ground coriander
1 tsp coarsely ground black pepper
1/4 cup cold unsalted butter, cut into pieces
1 1/2 tbsp ice-cold water
1 tsp fresh lemon juice

In a medium bowl, whisk together the cheese, flour, lemon zest, coriander, and pepper. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Sprinkle the water and lemon juice over the mixture and toss lightly with a fork just until the dough comes together.

On a lightly floured board or other work surface, knead the dough several times; transfer to a shee of waxed paper. Shape dough into a square-sided loaf about 11 x 1 1/2-inch size. Wrap in the waxed paper and chill for at least 1 hour until firm.

Preheat oven to 375 degrees.

Cut dough into 1/4-inch slices and place 1-inch apart on ungreased baking sheets. Bake at 375 degrees for 12 to 15 minutes until a deep golden color around the edges. Transfer to wire racks.

Best served warm.