Friday, September 30, 2011

IOWA CORN CHOWDER

This recipe is not from my homestate of Indiana but another of our Midwestern neighbors. One of my childhood friends married a farmer from Iowa and moved there approximately 50 years ago.

2 tbsp butter
2 tbsp chopped celery
2 tbsp chopped onion
2 tbsp chopped green bell pepper
1/2 tsp rubbed sage
1 can (10 3/4-oz) condensed cream of potato soup
1 can (about 8-oz) cream-style corn
1/2 cup milk
1/2 cup light cream
shredded Swiss cheese

In a 2-quart saucepan over medium heat, in hot butter, cook celery, onion, and green pepper with sage until tender. Stir in potato soup.

In a covered blender container or a food processor at medium speed, blend soup mixture until smooth. Return mixture to the saucepan. Add the corn and gradually stir in the milk and cream. Heat thoroughly, stirring occasionally.

Garnish with the cheese.

Yield: 3 servings

Tuesday, September 27, 2011

CHICKEN & DUMPLINGS WITH BOILED EGG

I have had this recipe for so long I can't remember which relative gave it to me.

1 fryer or broiler chicken, cut-up
1 medium yellow onion, chopped
2 celery ribs, thin sliced
salt and pepper to taste
1 cup all-purpose flour
1/4 tsp salt
1/8 tsp baking powder
1 tbsp Crisco
1 egg yolk
1/4 cup milk
1 hard boiled egg, chopped

Boil the chicken, onion, celery, salt and pepper to taste in enough water to cover well until the chicken is done.

To make the dumplings, mix the flour, salt, and baking powder together; mix in the Crisco. Add the egg yolk to the mixture and mix well. Add the milk to make a dough. Roll the dough out thin on a floured surface and cut into squares. Lay the squares out on waxed paper for about a half hour or more to dry out.

Remove the chicken from the broth and place on a plate. Bring the broth to a boil and drop the dumplings in. Add the chopped boiled egg to the broth with the dumplings. Return the chicken to the broth, cover pot and let cook for about 5 minutes or until the dumplings are tender.

Serves 4 to 6 people.

Monday, September 26, 2011

AUNT NORMA'S KENTUCKY BBQ SAUCE

This recipe is one my husband's Aunt gave me years ago.

2 1/2 cups water
1 tbsp sugar
2 1/2 tsp black pepper
2 tbsp butter
1/4 cup vinegar
2 1/2 tsp salt
1/2 tsp red pepper
1 garlic clove
2 tbsp Worcestershire sauce
1/4 onion
1 tsp powdered mustard
1/2 tsp Tabasco sauce

Mix all ingredients together in a saucepan and bring to a rolling boil. Allow to stand overnight. Should be kept hot during basting. Enough sauce to baste four chickens.

Sunday, September 25, 2011

NUT CAKE

This is a 1950s recipe from my hometown in Southern Indiana. It is delicious served warm without frosting. If you prefer frosting, I would suggest just using a glaze.

1/2 cup shortening
1 cup sugar
2 eggs
1 1/2 cups flour
2 tsp baking powder
1/2 cup milk
1 cup chopped nuts
1 tsp vanilla

Cream shortening and sugar together; add the eggs and beat well. Mix and sift together flour and baking powder and add alternately with milk. Stir in the nuts mixed with one teaspoon of flour. Add the vanilla. Bake in a greased loaf pan in a moderate oven (350) 45-50 minutes. Cool for 10 minutes in pan and then turn out on cooling rack.

Saturday, September 24, 2011

AUNT MARY'S BEEF SALAMI

This is a recipe my late aunt gave me 40 to 50 years ago. I have made it many times over the years and it is always a big hit. It is great for parties, snacks, gift-giving, lunch boxes, etc.

5 lbs lean ground beef
2 1/2 tsp garlic salt
5 tsp Morton's quck tender cure
2 1/2 tsp mustard seed
2 1/2 tsp hickory smoke salt
4 tsp coarse black pepper
1 tsp whole peppercorns

Combine all ingredients together in a large bowl, mixing well. Place mixture in the refrigerator in a sealed container. Mix for the next three evenings right before bedtime. On 5th evening, mix again and then divide into 4 equal parts. Roll each part into log. Place logs on broiler pan in oven and bake overnight (8 hours) at 150 degrees. Remove from oven, cool, wrap in foil and refrigerate. Best if allowed to be refrigerated for 24 hours. Slice and serve.

Friday, September 23, 2011

SKILLET SCALLOPED POTATOES

4 cups peeled, diced potatoes
1/2 cup minced onion
2 tsp salt
1 1/2 cups milk
1/2 grated sharp cheese
dash pepper
1/4 cup cracker crumbs

Combine potatoes with onion, salt and milk in skillet. Cook covered, at simmer, for 30 to 40 minutes or until tender.

Sprinkle cheese, pepper, and crumbs over top. Continue cooking uncovered for 15 to 20 minutes.

Yield: 4 to 6 serving.

Thursday, September 22, 2011

STRAWBERRY DELIGHT

This is an old recipe, hand written by my mother's good friend about 45 years ago.

1 box cake mix, yellow or white
Bake cake mix according to directions.

Mix 1 large or 2 small boxes strawberry Jello using 3 1/2 cups hot water.

Add 1 16-oz size frozen strawberries to the hot Jello. Punch holes in cake and pour Jello over all - cool.

Whip 2 envelopes Dream Whip. Add 2 pkgs (8-oz size) cream cheese. Add 1/4 cup sugar. Spread on top of cake.

Wednesday, September 21, 2011

INDIANA FARM BOWL SOUP

This recipe is an old newspaper clipping from an old Southern Indiana newspaper. This is one of the recipes I found in one of my mom's old shoe box clipping collections!

2 slices bacon
1 cup chopped cooked ham
2 tablespoons chopped onion
1/4 tsp thyme
1 can (10 3/4-oz) condensed cream of chicken soup
1 can (10 3/4-oz) condensed chicken noodle soup
1 soup can of milk
1/2 cup water
2 hard-cooked eggs, coarsely chopped
1 cup cooked cut green beans

In a 2-quart saucepan over medium heat, cook the bacon until crisp. Remove the bacon and drain on paper towels. Crumble the bacon.

In the hot bacon drippings, brown the ham and cook the onion with the thyme until tender. Add the remaining ingredients. Heat thoroughly, stirring occasionally. Makes 4 servings. Recipe may be doubled.

(I love the last sentence. Of course, it may be doubled!)

Tuesday, September 20, 2011

GRANDMA'S ICE BOX COOKIES

A recipe from an old church cookbook. Do you remember when we had iceboxes instead of refrigerators? I loved going to the icehouse and watching them lift large blocks of ice with the big hooks.

1 cup butter
2 cups brown sugar
1 tsp vanilla extract
1 tsp baking soda
1 cup shortening
2 eggs
4 cups flour
1 tsp cream of tartar
1 cup nuts

Combine the ingredients and make into two rolls. Wrap and place in the refrigerator until chilled. Slice thin and place on greased cookie sheet. Bake at 350 degrees until light brown.

SMOKED SAUSAGE WITH AUGRATIN POTATOES

This is an old newspaper clipping I found in my late mother's recipe collection after she passed away.

1/4 cup butter
1 can cream of mushroom soup
1 pint sour cream
1/3 cup chopped onion
1 1/2 cups shredded cheddar cheese
7 medium potatoes
1 lb smoked sausage, sliced
1 can (2.8-oz) French fried onion rings

In a large 3-quart saucepan melt butter: stir in soup, sour cream, chopped onion, and cheese. Set aside. Dice potatoes and add to the sauce. Place in a 12 x 8 x 2-inch buttered casserole dish and bake uncoveed at 350 degrees for 45 minutes. Remove from the oven; stir in sausage slices and continue baking for 15 minutes or until the potatoes test done and tender. Top with the French fired onion rings and bake 10 minutes longer. Makes 8 servings.

Variations; Instead of the oven, product may be cooked in a crockpot for 6 to 8 hours. Onions may be crisped in oven and added as a garnish.

Monday, September 19, 2011

BAKED SPINACH

This is another old midwestern recipe.

2 packages (10-oz each) chopped spinach
2 tablespoons butter
1 cup diced celery
1 medium onion, minced
1 cup bread crumbs
1 teaspoon salt
2 eggs, slightly beaten
1 cup sour cream
1/4 cup grated cheese

Preheat oven to 375 degrees. Cook spinach according to package directions. Drain and set aside.

Melt the butter in a skillet. Add celery and onion. Cook until tender. Combine remaining ingredients, except cheese with the celery and onion. Mix well. Place in a greased casserole and top with grated cheese. Bake in 375 degree oven for 10 minutes or until cheese is melted and bubbly. Makes 6 to 8 servings.


Saturday, September 17, 2011

INEZ'S JAM PUDDING

When I was a child, we would often go to an old couple's home with them after church on Sunday for a huge lunch. They lived on a farm in an old house so far back on their property it couldn't be seen from the road. I loved the big old farm house, playing with their grandchildren, and crossing the pasture fences on stiles. This is a recipe she gave my mother probably 55 or so years ago.

1 cup jam or jelly
1 cup sugar
1 tsp. soda, level
6 tbs. buttermilk
4 tbsp. melted butter
1 1/3 cups flour
1 egg
1 tsp. cinnamon
1 tsp. nutmeg
Bake slow at 300 or 325 until set. Put some lemon pudding over the top when this is done. Top with egg whites (meringue), if desired.

CHEESE HOOIES

Yes, the name is spelled correctly. This is, you guessed it, another old Southern Indiana recipe from my childhood days. And we Hoosiers often come up with some strange names for foods and other things! These are great snacking tidbits for any occasion. They seem especially appropriate now that we are into the season of being glued to the TV, snacking, entertaining, etc. while our favorite teams play on TV.

1/4 lb butter that is softened to room temperature
2 cups sifted flour
dash cayenne pepper
1/4 lb sharp cheese
2 tsp salt
powdered sugar

Grate the cheese into the butter and cream together. Add the salt and flour, blending in well. Knead until smooth on a floured board. Chill over night, by dividing in half and making rolls about as big around as half dollars (remember those?). When ready to bake, slice about 3/4-inch thick. Bake in a 375 degree oven, 12-15 minutes or until browned a little. Let cool 3-4 minutes then roll or shake in powdered sugar.

(As we are more diet conscience today, I would recommend cutting back on the salt and using a lower fat cheese. But that is entirely up to you!)

Friday, September 16, 2011

JOAN'S BANANA OATMEAL COOKIES

This old recipe is from a lady in Ohio.

1 1/2 cups sifted flour
1/2 t. soda
1 t. salt
1/4 t. nutmeg
3/4 t. cinnamon
3/4 cup shortening
1 cup sugar
1 egg, slightly beaten
1 cup mashed ripe bananas
1 3/4 cups rolled oats
1/2 cup chopped nuts, optional

Cream shortening and sugar. Add slightly beaten egg. When mixed well, stir in flour, soda, salt, and spices. Add bananas and rolled oats alternately to mixture. Drop by teaspoons on ungreased cookie sheet. Bake at 350 degrees for 8-10 minutes.


Thursday, September 15, 2011

FAMILY TRADITION PUMPKIN PIE

This is the pumpkin pie recipe that my mother used and the same one I have always used. This is one of my son's favorite pies and has also become a favorite of my college aged grandson.

1 cup white sugar
1 tablespoon flour
1 1/2 teaspoons pumpkin pie spice
1/8 teaspoon salt
1 can (16-17 oz) pumpkin
2 eggs, beaten
1 can (12-oz) evaporated milk
1 (9-inch) unbaked pastry shell

In a large bowl, combine the sugar, flour, pumpkin pie spice, and salt. Mix in the pumpkin. Add eggs and evaporated milk. When combined well, pour into the unbaked pastry shell. Bake in a 450 degree oven for 10 minutes. Lower the heat to 350 degrees and bake another 40 to 45 minutes until the filling is firm. A butter knife inserted in the center will come out clean when the pie is done. Top each piece with a dollop of whipped cream when serving.


Wednesday, September 14, 2011

CRAN-STRAWBERRY GELATIN SALAD

1 pkg (6-oz)strawberry gelatin
1 can (20-oz)crushed pineapple
1 pkg (8-oz)cream cheese, softened
1/2 cup chopped nuts
1 can (16-oz)whole-berry cranberry sauce
1 can (12-oz)evaporated milk

In a heavy saucepan combine the gelatin and pineapple. Heat over low heat until the gelatin is completely dissolved; stir in the cream cheese until it blends well. Remove pan from the heat. Stir in the chopped nuts and the cranberry sauce. Chill until the mixture starts to thicken; blend in the evaporated milk. Pour into an oiled mold or 7 x 11-inch dish. Chill thoroughly for several hours. Unmold and serve on lettuce leaves or cut into squares if make in oblong dish.

Variations: Replace strawberry gelatin with cherry gelatin.
Replace the cranberry sauce with 1 package (16-oz) frozen strawberries

Tuesday, September 13, 2011

HOMEMADE CINNAMON ROLLS

4 to 4 1/2 cups all-purpose flour
1 packet active dry yeast
1 cup milk
1/3 cup sugar
1/3 cup butter
1 tsp salt
2 large eggs

In a large mixer bowl combine 2 cups of the flour with the yeast. Heat the milk, sugar, butter, and salt just until warm - 115 to 120 degrees, stirring constantly. Add to the flour mixture. Add eggs.

Beat at lowest speed of mixer for about 30 seconds. Beat at high speed for 3 minutes. Stir in as much of the remaining flour as you can mix in with a spoon.

On a floured surface, knead in enough flour to make a moderately stiff dough that is smooth and elastic. (About 6 to 8 minutes time) Shape dough into a ball and place in a greased bowl. Turn once to coat the top. Cover and let rise in a warm place until double in bulk (about 1 hour). Punch down the dough, divide in half, cover and let rest 10 minutes.

Filling:
3 tbsp butter
1/2 cup sugar
2 tsp ground cinnamon
3/4 cup raisins

Roll 1 one of the dough balls into a 12 x 8-inch rectangle. Melt butter and spread half over the dough. Combine the sugar and cinnamon. Sprinkle half over the dough. Sprinkle half the raisins over the cinnamon sugar mixture. Roll up from a long side. Seal well and cut into 12 even slices.

Place the slices on a greased 9-inch round cake pan. Repeat the process with the remaining dough and filling. Cover pans and let rise until almost double (about 30 minutes).

Bake rolls in a 375 degree oven for 20 to 25 minutes. Cool slightly, remove from pans and drizzle with the icing.

Icing:
1 cup sifted powdered sugar
1/4 tsp vanilla
milk

Combine the powdered sugar, vanilla, and enough milk to make icing the consistency for drizzle.

Monday, September 12, 2011

HAMBURGER CABBAGE CASSEROLE

This is an old recipe from Nebraska.

2 lbs hamburger meat
2 onions, finely chopped
4 cups shredded cabbage
salt & pepper, to taste
2 tubes refrigerated crescent rolls
1 lb shredded mozzarella cheese

Brown the hamburger meat and onion in a large skillet; drain off the fat.

Put the cabbage atop the meat and onion mixture and let steam for a few minutes. Add your salt and pepper. Using 1 tube of the rolls, spread over the bottom of a 9 x 13-inch pan. Spread the hamburger-cabbbage mixture over top of the crescent rolls. Layer the mozzarella cheese over the hamburger mixture then top with the last can of the crescent rolls.

Bake this at 350 degrees 35 to 40 minutes, covering with foil the last 10 minutes to soften the crust.

Saturday, September 10, 2011

TAILGATE PARMESAN CHICKEN

3 lb frying chicken, cut up
1 1/4 cups grated Parmesan cheese
1 tsp salt
1/4 fresh ground black pepper
1/3 cup butter, melted

Preheat oven to 425 degrees.

Wash the chicken and pat dry.

Mix the Parmesan cheese, salt, and pepper together.

Dip the chicken into the melted butter then into the Parmesan mixture.

Lightly spray a 13 x 9-inch baking pan with nonstick cooking spray. Arrange the coated chicken pieces, skin side down, in the baking pan. Pour the remaining butter over the chicken.

Bake, uncovered, at 425 degrees for 30 minutes. Turn chicken and bake another 20 minutes or until tender and juices run clear.

Yield: 4 servings

Friday, September 9, 2011

OLD FASHION JAM CAKE and CARAMEL FROSTING

This is a recipe from a lady who lived a couple of blocks from my aunt when I was very young. I have never made this cake but have heard good things about it over the years.

2 cups white sugar
1/2 cup dark brown sugar
1 cup butter or margarine
6 egg yolks
4 cups flour
1 teaspoon cinnamon
1/2 teaspoon cloves
1 teaspoon nutmeg
1/8 teaspoon salt
6 egg whites
1 box seedless raisins
1 cup nuts (black walnut best)
1 pint blackberry jam
1 glass blackberry jelly
1 cup buttermilk
1 teaspoon soda

Cream the shortening and sugars until light and fluffy. Add the beaten egg yolks. Sift the dry ingredients except soda together, saving a little of the flour to dredge the nuts and raisins in. Then add sifted ingredients to the sugar-egg mixture. Add the beaten egg whites, then the nuts, raisins, jam and jelly. Last add the buttermilk to which the soda has been added. Bake at 350 degrees until toothpick inserted in the center comes out clean, about 30 minutes. Make in layer pans.

Caramel Frosting:
2 cups dark brown sugar
4 tabespoons butter
4 tablespoons flour
1/2 cup water
4 tablespoons cream
1 teaspoon vanilla

Cook the sugar and water to hard ball stage. Mix remaining ingredients in large bowl, reserving 2 tablespoons of the cream. Pour the hot syrup over the mixted ingredients, stir until well blended. Let stand until cool and beat until thick and not glossy. Thin with the rest of the cream if too thick. This is enough for a two-layer cake.

Thursday, September 8, 2011

LAYERED POTATO SLICES

I have had this recipe since we got out of the US Air Force in 1970.

6 medium potatoes (enough for around 4 cups), peeled and sliced thin
4 tbsp butter, divided
salt
pepper

Melt half the butter in a large heavy (cast iron works great) skillet. Divide potatoes into thirds and layer one third on bottom of skillet. Sprinkle potatoes with salt and pepper to suit taste. Add the second third of potatoes and layer over the salt and pepper. Add more salt and pepper,if desired. (I like a little seasoned salt over this layer.) Layer the last third of the potato slices; sprinkle with some pepper. Dot this top layer with the remaining butter. Cover skillet and cook over medium heat for 20 minutes. Remove lid, turn potatoes and cook until browned.

Yield: 4 to 6 servings

Wednesday, September 7, 2011

NO BAKE PEANUT BUTTER COOKIES

This is an old hand written recipe from my late mother's recipe files. I remember her making these cookies for a school function when I was in high school in the 60s. They were so good my Home Economics teacher asked me to bring her the recipe!

1 egg
2 cups powdered sugar
1/2 tsp vanilla
1/3 cup peanut butter
1 tbsp butter, softened
3/4 cup chopped spanish peanuts

Beat egg and add 1 cup of the powdered sugar and the vanilla. Add the peanut butter and butter then the last cup of powdered sugar. Shape mixture into balls and roll in the chopped peanuts. Use the blender to chop up the nuts.

Tuesday, September 6, 2011

BRAUNSWEIGHER BALL

This is an old hand written recipe I came across of my late mother's. It was good to see her hand writing again. She always had beautiful handwriting and I really missed that after she had a stroke and was paralized on her right side.

1 lb braunsweigher at room temp
1 tbsp lemon juice
2 tbsp mayonnaise
2 tbsp onion soup mix
1 tsp Worcestershire sauce
1 pkg (8-oz) cream cheese, softened
1 cup shredded Cheddar cheese

Mix the first 5 ingredients and shape into a ball. Place in freezer for about 30 minutes until firm enough to handle. Frost in the cream cheese and roll in the Cheddar cheese.

MY FAVORITE PUMPKIN BARS

4 eggs
1 2/3 cups sugar
1 cup oil
1 can (16-oz) pumpkin
2 cups flour
1 tsp salt
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda

In a large mixing bowl, beat together the eggs, sugar, oil (I now use only canola), and pumpkin until light and fluffy.

In another bowl, stir together the flour, salt, baking powder, baking soda, and cinnamon; add to the pumpkin
mixture and mix thoroughly. Spread the batter in an ungreased 15 x 10 x 1-inch pan. Bake at 350 degrees for 25 to 30 minutes. Remove from oven and allow to cool. When cool, make the Cream Cheese Frosting, below, ice the bars. Cut into bars of desired size to serve.


CREAM CHEESE FROSTING:
1 pkg (3-oz) cream cheese, softened
1/2 cup butter, softened
1 tsp vanilla
2 cups sifted powdered sugar

Cream together cream cheese and butter. Stir in the vanilla. Add the powdered sugar a little at a time, beating well until mixture is smooth.


Monday, September 5, 2011

HEARTY WHOLE-GRAIN BREAD

Not sure on this recipe,since I have had it so long, but believe my mother got it from an oat box.

3 1/4 cups milk
2 cups quick oats
3/4 cup water
3 tbsp butter
3/4 cup honey
1 3/4 cup medium rye flour
1 3/4 cup whole-wheat flour
4 to 4 1/2 cups bread flour
3 tsp salt
3 pkgs active dry yeast
1/2 cup sunflower seeds
1/4 cup wheat germ
1/4 cup bran cereal

Scald milk and pour 1 1/2 cups of it over the oats; set aside to cool until lukewarm.

To the remaining milk add water, butter, and honey; set aside until warm (120 to 130 degrees).

Mix the rye flour, whole wheat flour, and 2 cups of the bread flour together.

In a large mixer bowl, combine 3 cups of the above flour mixture, salt, and yeast. Add the warm liquid and and oat mixtures. Blend at low speed of electric mixer until moistened. Beat 3 minutes at medium speed. Stir in the sunflower seeds, wheat germ, bran cereal, remaining flour mixture and an additional 1 1/2 cups to 1 3/4 cups of the bread flour to form a soft dough. Turn the dough out onto a lightly floured surface and knead in enough of the remaining flour until the dough is smooth and elastic. This will take approximately 10 minutes. Shape the dough into a ball.

Grease a bowl and place the dough ball in the bowl, turning once so top is greased. Cover loosely with plastic wrap and a cloth dish towel. Allow to rise in a warm place for about an hour until doubled in bulk. Punch down the dough, divide into thirds and shape each third into a ball. Allow to rest for 15 minutes. Shape into 3 loaves and place in greased 8-inch loaf baking pans, lightly greased. Bake at 350 degrees for 30 to 40 minutes until bread is golden and sounds hollow when lightly tapped. Remove from the pans immediately after removing from the oven. Place on wire racks to cool.

Yield: 3 loaves

Sunday, September 4, 2011

BANANA BUTTER

This is another old Hoosier Recipe. If you are wondering what is Banana Butter, it is a canned butter like apple butter, for instance.

6 clean hot half-pint canning jars
6 hot flat canning lids and rings
3 1/2 lbs ripe bananas
3 cups sugar
1/2 cup lemon juice
1/2 cup finely chopped red maraschino cherries
1 tsp butter

Thoroughly mash bananas; measure 4 cups into a large kettle or Dutch oven. Add the sugar, lemon juice, cherries, and butter; mix together well. Bring the mixture to a roiling boil while stirring constantly. Reduce the heat and simmer gently, uncovered for 20 minutes while stirring often. Pour into the hot canning jars, leaving a half inch of headspace. Tighten the lids onto the jars. Process the jars in a boiling water bath for 10 minutes. Remove jars from the hot water and set on countertop to cool.

Saturday, September 3, 2011

CAN-CAN STIFFNER

Does anyone else remember the days when we girls wore the stiff mesh slips that made our dresses stand out like crazy? I remember being caught up in that craze as a preteen and hating myself everytime I sat down in one of those crazy things! In going through a box of my mother's old hand-written recipes, I found her recipe for the rinse she used to dip these "petticoats" in when she laundered them for me and my sister. Her notes say she copied this from a caller on a local radio show called, "The Backyard Fence," where friends and neighbors called in to share recipes, items they wanted to sell, giveaway, etc. Here is the famous recipe:

3/4 cup cornstarch
2 tablespoons turpentine
2 tablespoons borax
1 quart cold water
Stir up.
Dip in & iron dry

Lord, have mercy. We must have been crazy!!

Friday, September 2, 2011

FRESH APPLE COOKIES

This recipe won first place in an Indianapolis cooking contest in 1960 or 61, if my memory serves me correctly (and that is questionable!). It is perfect for this time of the year!

2 cups sifted all-purpose flour
1/2 tsp salt
1 tsp soda
1 tsp cinnamon
1 tsp cloves
1/2 tsp nutmeg
1/2 cup butter
1 1/3 cups brown sugar
1 egg
1/4 cup milk
1 cup chopped nuts*
1 cup chopped raisins
1 cup finely chopped, unpeeled apple
Powdered sugar frosting or glaze

In a medium mixing bowl sift the flour, salt, soda, cinnamon, cloves, and nutmeg together until well combined.

In a large mixing bowl cream the butter and brown sugar together; add the milk and egg. Beat this mixture until it is smooth. Stir in the flour mixture until well blended then stir in the other ingredients. Drop the dough by teaspoonsful onto lightly greased baking sheets. Bake at 375 degrees for 10 minutes or until well done. While still warm, not hot, top with a thin powdered sugar frosting or glaze.

*In Indiana this was often hickory nuts. Pecans or walnuts work well.

Thursday, September 1, 2011

FRENCH ONION BREAD

This is an old recipe from my late mother's recipe files.

1 pkg dry yeast
2 cups lukewarm water
4 cups sifted flour
1 tbs. sugar
2 tsp. salt
4 tbs. onion soup mix

Dissolve the yeast in 1 cup of the luke warm water. Sift flour,sugar, and salt together in a large bowl, then add onion soup mix. Stir in dissolved yeast and add enough of the second cup of water to hold dough together. Mix until you have a soft sticky dough. Cover and let rise to double. Punch down and beat well by hand. Divide in 2 sections and place in 6-inch round glass casserole dishes. Let rise to double and then bake in 375 degree oven for 50 to 60 minutes or until bread is brown and crusty. Brush top with butter. Makes 2 round loaves.