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Recipes
German Farmer's Bread
By MJH
Video:http://video.about.com/germanfood/How-to-Make-German-Farmer-s-Bread
- 2 and 1/2 cups bread flour (or all purpose flour)
- 2 and 1/2 cups whole wheat flour
- 1/2 cup rolled oats
- 2 tsp salt
- 2 tsp caraway seeds
- 1 and 1/2 tsp instant yeast (or 1 and 1/2 heaping tsp active dry yeast moistened in 1 tbsp water)
- 1 cup milk mixed with
- 1 tbsp white vinegar
- 1 cup plain yogurt
- 1 to 2 tbsp water if needed
Apple Pie in a Jar
By MJH
Make apple layer: In a medium saucepan over low heat, combine apples and cinnamon and cook until soft, about 10 mi...
- 10 oatmeal cookies, crumbled
- 4-5 apples, diced
- 1 tsp. cinnamon
- 4 scoops vanilla ice cream
- Caramel, for drizzling
Cranberry Eggnog Tart
By MJH
Make crust: Pulse together all crust ingredients in a food processor just until a dough forms
- For cookie crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 7 tablespoons unsalted butter, softened
- 1 large egg
- For filling:
- 1 1/2 (8-oz) packages cream cheese, softened
- 2 tablespoons crème fraîche or heavy cream
- 1/2 cup plus 2 tablespoons sugar
- 2 whole large eggs
- 2 large egg yolks
- 3 tablespoons bourbon
- 1 teaspoon vanilla
- Scant 1/2 teaspoon freshly grated nutmeg
- Scant 1/4 teaspoon salt
- Cranberry jam
- 1/4 cup water
- For cranberry jam:***See Cooks' Note
- 1 (12-oz) bag fresh or frozen cranberries (not thawed; 3 1/2 cups)
- 1 cup sugar
- 1/2 cup fresh orange juice
- 1 cup water
- Special equipment: a 10-inch fluted metal quiche pan (2 inches deep) with a removable bottom; about 3 cups pie weights or raw rice; a pie shield (optional); a small offset spatula
- Cooks' Note:
- Jam can be made 4 days ahead and chilled, covered.
Brown Sugar Applesauce Cookies
By MJH
These brown sugar applesauce cookies are simple but have a beautiful nutty flavor with comforting notes of brown su...
- FROSTING:
- 1 cup packed brown sugar
- 1/2 cup shortening
- 1/2 cup applesauce
- 1 egg
- 3/4 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 cup butter (1/2 stick)
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1 to 2 tablespoons milk
Crystallized/Candied Edible Flowers
By MJH
Crystallized/Candied flowers make beautiful decorations for desserts and can last up to one year
- Equipment:
- Fresh Edible Flowers*
- 1 1 1 egg white, room temperature (use pasteurized eggs) or powdered egg whites or meringue powder
- Superfine sugar**
- to Towels to dry flowers
- 2 2 2 small shallow bowls
- Small Small tweezers (optional)
- Small Small fine-tipped paint brush
- Wire rack covered with waxed paper
- Edible Flowers-more listed on website:
- See for description of each flower:
- whatscookingamerica.net/EdibleFlowers/EdibleFlowersMain.htm
- Begonia blossoms
- Marigolds
- Carnations
- Chrysanthemums
- Clover
- Cornflower
- Sweet Rocket or Dame's Violet
- Day Lilies
- Dandelions
- English Daisy
- Banana Blossoms
- Citrus Blossoms
- Fuchsia and berries
- Garden Sorrel
- Gladiolus
- Chive Blossoms
- Garlic Blossoms
- Angelica
- Anise Hyssop
- Basil
- Lavender
- Fennel
- Ginger
- Nasturtiums
- Pansy
- Roses
- DON'TS:
- Do not eat flowers from florists, nurseries or garden centers. In many cases these flowers have been treated with pesticides not labeled for food crops.
- Do not eat flowers picked from the side of the road. Once again, possible herbicide use eliminates these flowers as a possibility for use.
Cranberry Walnut Stuffed Butternut Squash
By MJH
Preheat the oven to 350 Once the butternut squash is cut in half and has been cleaned, sit the halves on a ...
- The Stuffing:
- 1 Butternut Squash, halved and seeds removed
- Olive Oil for drizzling
- Salt & Pepper
- 1 Box Savory Herb Stuffing, prepared
- 1 Stalk Celery, diced
- 1/2 Yellow Onion, diced
- 1/2 Apple, diced (you can leave the peel on!)
- 1/4 Cup Dried Cranberries, chopped
- 1/4 Cup Walnuts, chopped
- The Compound Butter
- 1 Teaspoon Ground Sage
- 2 Tablespoons Butter, softened
Gâteau Breton with Raspberry Jam
By MJH
Preheat the oven to 325F. Butter or spray a 9 or 10" tart/cake pan with a removable bottom and set aside
- 1 1/2 cups all-purpose flour
- 2 cups superfine sugar (If you don't have superfine sugar, you can wizz normal granulated sugar in a food processor for a few moments until it is a finer, powdery consistency.)
- 5 tablespoons unsalted butter, cut into small pieces and then held out of the refrigerator to soften.
- 5 large egg yolks
- Zest of 1 orange
- Several spoonfuls of your favorite jam, just put some good dollops on the first layer and spread it around.
Pumpkin Pie In a Jar
By MJH
Make crust: In a large bowl, mix ginger snap crumbs with melted butter until fully coated
- 3 c. finely crushed ginger snaps, plus more for garnish
- 12 tbsp. butter, melted
- 1 15-oz can pumpkin puree
- 3 tbsp. sugar
- 1 tsp. cinnamon
- 2 c. heavy cream
- 8 oz. cream cheese, softened
Pecan & Orange Stuffed French Toast
By MJH
Place softened cream cheese, confectioners sugar, orange zest, and 1 teaspoon vanilla extract in a bowl
- 8 slices of sandwich bread
- 4 ounces cream cheese softened
- 1/4 cup confectioners sugar
- 1 cup chopped pecans, divided
- 1 teaspoon orange zest
- 1 teaspoon vanilla extract
- 2 1/2 cups milk
- 2 eggs
- 1/2 cup sugar
- 2 tablespoons Grand Marnier(orange liquer)
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter
- confectioners sugar, for dusting
- syrup
Cinnamon Swirl Pancakes
By MJH
Mix all the ingredients together to make the pancakes and set aside
- Cinnamon Roll Pancakes:
- 1 cup unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 2 tablespoons butter
- 1 egg, lightly beaten
- 1 tablespoon honey
- Cinnamon swirl:
- 2 tablespoons melted butter
- (Instead of butter we used a little milk to thin it out)
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon flour