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Granny's Tea Cakes

Posted Tue, 11/05/2013 - 19:56 by Jon

1 large egg (or two medium)
1 tsp. soda
1 tsp. baking powder
1 tbsp. vinegar
½ c. milk
1½ c. sugar
1 c. shortening
Flour (see below, but about 3 cups in the mix)

Mix all ingredients except flour. Gradually add flour until the shortening is mixed in and the dough is stiff enough to roll out. Roll on floured surface. Cut cookies out and bake at 400 degrees until brown, 10-12 minutes. Top with sprinkled sugar or icing:

Black And White cookie style frosting:

(Let cookies cool completely before starting)

4 cups confectioners' sugar
1/3 cup boiling water

Your rating: None Average: 3 (1 vote)

Maurine's Orange Peel Bread

Posted Sun, 12/02/2012 - 10:58 by Jon

Heat oven to 350 degrees.

Blend together:

1 c. sugar ( a little less if you are using the syrup from the rinds)
2T. butter, melted.

Then add

2 eggs and mix well.

Stir in

3 ¼ c. flour
3 t. baking powder
½ t. salt
1 c. chopped pecans (or more)
2c candied orange peels (recipe follows, but can chop up candied mandarin oranges from Trader Joe's, or candied orange peel meant for baking)

Mix well then add

Your rating: None Average: 4.5 (2 votes)

Eggnog cheesecake / pumpkin pie bars

Posted Tue, 12/14/2010 - 19:56 by Jon

1. Make a pie crust

Preheat oven to 325F .
Partially bake a double batch of pie crust spread out in a 9x13" casserole or baking dish. (Note, you'll only need 2/3rds of the crust here, but a single batch is not enough.

2. Make a pumpkin pie filling

3. Make the cheesecake layer:

16 oz cream cheese, softened
1/2 cup sugar
1 egg
1/3 cup eggnog
1 tablespoon all-purpose flour

Your rating: None Average: 3.5 (2 votes)

Pumpkin Pie

Posted Mon, 10/19/2009 - 12:32 by Jon

We tried making pumpkin pies from scratch (like, starting with a pumpkin scratch), but we never quite got it to come out right. We've reverted to Jon's grandmother's closely-guarded recipe, which comes from the side of a Libby's can:

1 can Libby's pure pumpkin
1 can (12 oz) evaporated milk
2 large eggs
¾ cup sugar
½ tsp salt
1 tsp cinnamon
½ tsp ginger
¼ tsp cloves
¼ tsp allspice (optional)
1 pie crust

Mix together sugar and spices in a small bowl.

Your rating: None Average: 3 (2 votes)

Stuffed Mushrooms

Posted Tue, 08/25/2009 - 19:14 by Audrey

Audrey's family's stuffed mushrooms. A vegetarian (but not vegan) treat. Always a hit at parties and holiday meals.

Your rating: None Average: 3.5 (2 votes)

Potato Latkes

Posted Tue, 08/25/2009 - 19:11 by Audrey

Audrey's family's latke recipe with a few process tips taken from Cook's Illustrated and the Los Angeles Times.
See also the kitchn for an actual recipe. Closer to hashbrowns than pancakes. Serve with applesauce and sour cream.

Your rating: None Average: 4 (2 votes)

Pecan Pie

Posted Tue, 08/25/2009 - 12:33 by Jon

Originally from Dear Abby / Houston Post, via Mom

1c white Karo syrup
1c dark brown sugar
1/4t salt
1/4c melted butter
1t vanilla

Mix above together. I found that using an immersion blender got the consistency to a pleasantly creamy texture, but I was also using block-style brown sugar, instead of granulated. Regardless, it should be well mixed together and not lumpy.

Add:
3 eggs (slightly beaten)
1 heaping cup pecan halves
squeeze of lemon juice

Stir together.

Your rating: None Average: 5 (1 vote)

Turkey and Dressing

Posted Tue, 08/25/2009 - 12:31 by Jon

This is a modified version of the turkey and dressing recipe that Jon got from his Mom, who learned from hers. We buy a fresh (non-frozen), free-range turkey and dry brine it for 2-3 days. In years past, we have also wet-brined it for three days, but this is much messier (though it can save fridge space if you use a cooler). We have recently been doing simple injections to improve the juiciness of the breast meat

Your rating: None Average: 4.5 (2 votes)