Tuesday, June 19, 2018

Creamy Syrup from Sophia Corbridge

Creamy or Buttermilk Syrup


1/2 cup real butter

3/4 cup sugar

1/2 cup buttermilk OR 1 tsp. lemon juice and enough milk added to equal 1/2 cup


Bring to a hard boil for two minutes. Remove from heat. Stir in:

1 tsp. vanilla

1 tsp. baking soda


Make sure that your saucepan is very large. The syrup will more than double in size and boil over into a huge mess when you add the soda and vanilla. Serve warm over pumpkin waffles, any waffles, pancakes or french toast! Enjoy!!!

Tuesday, May 29, 2018

HIGBEE'S MUFFINS

4 cups flour
2 T baking powder
1-1/2 t. salt
1 cup sugar
2 eggs
1-1/2 cup milk
1 cup melted margarine.

In large bowl, stir together flour, baking powder, salt and sugar

Beat together eggs and milk. Then add the dry ingredients. Stir GENTLY with fork, just til ingredients are moistened.

Stir in melted margarine

Divide among 24 paper lined muffin cups

Bake 25 minutes or til done

Monday, May 28, 2018

Debbie Lamvermeyer's Pound Cake

Sift together:
  3 cups sifted flour
  1 t. salt
  1/4 t. soda

Cream together:
  1 cup butter
  3 cups sugar


Will also need 1 cup sour cream


Add 6 eggs, one at a time to the creamed mixture, Beat  10 minutes.  Add 1 t. vanilla and 1 t. almond extract

Add dry ingredients alternately with 1 cup sour cream to the creamed mixture.  Beat well.

Pour into a greased 10" pundit pan

Bake at 325 degree for one hour
May need 15 minutes more
Cool 10 minutes in pan and remove.

Dust with confection's sugar or serve with fruit

Sunday, May 27, 2018

Rhubarb Jam

7-1/2 cups rhubarb, cut fine
6 cups sugar
1 6-ounce container of strawberry jello

Mix rhubarb and sugar and let stand overnight

Bring to a boil and cook util tender stirring frequently about 20 minutes.  Remove from heat and add Jello. Stir until dissolved.

Pour into sterilized jars and seal. Store in freezer

AMISH RHUBARB CAKE

1/2 cup Crisco
1 cup brown sugar
1 cup white sugar
1 egg
2 cups flour
1 t. baking soda
1/2 t. salt
1 cup sour milk
2 cups chopped rhubarb
1 t. vanilla
1/2 cup chopped nuts
1 t. cinnamon

Mix Crisco, brown sugar,1/2 cup white sugar, and egg.  Beat well.

Add the flour, baking soda, salt, milk, rhubarb and vanilla.  Beat well and pour into a 9x13" cake pan

Mix the remaining sugar, chapped nuts and cinnamon and sprinkle the mixture over the top of the cake

Bake at 325 degrees for 50 minutes

From Gerry Gerg of Wakeman, OH

Monday, April 23, 2018

AmTestKitchen Classic Chewy Oatmeal Cookies

1 cup flour
3/4 t. salt
1/2 t. baking soda
4 T unsalted butter
1/4 t. cinnamon
3/4 cup brown sugar
1/2 cup granulated sugar
1 large egg + 1 egg yolk
1/2 cup vegetable oil
1 t. vanilla
3 cups old-fashioned rolled oats, not quick
1/2 cup raisins, optional...can use chocolate chips

1. Adjust oven rack to middle position and heat oven to 375 degree.  Line 2 rimmed baking sheets with parchment paper Whisk flour, salt and baking soda together in a medium bowl:  set aside.

2.  Melt butter in 8" skillet over med high heat, swirling pan occasionally until foaming subsides. Continue to cook, stirring and scraping bottom of pan with heatproof spatula, until milk solids are dark golden brown and butter has nutty aroma, 1-2 minutes. Immediately transfer browned butter to large heatproof bowl, scraping skillet with spatula. Stir in cinnamon.

3.  Add brown sugar, granulated sugar, and oil to bowl with butter and whisk until combined. Add egg and egg yolk and vanilla and whisk until mixture is smooth.  Using wooden spoon, stir in flour mixture until fully combined, about 1 minutes. Add oats and raisin, if using, and stir until evenly distributed (mixture will be stiff).  DO NOT USE A MIXER  THIS RECPE WORKS BEST IF ALL THE STIRRING IS DONE BY HAND.

4. Divide dough into 20 portions, each about 3 T or use #24 cookie scoop.  Arrange dough balls 2" apart on prepared sheets, 10 dough balls per sheet. Using your damp hand, press each ball int 2-1/2" disk.

5.  Bake 1 sheet at a time until cookie edges are set and lightly browned and centers are still soft but not wet, 8-10 minutes, rotating sheet halfway through baking  Let cookies cool on sheet on wire rack for 5 minutes; using wide metal spatula, transfer cookies to wire rack and let cool completely.

I made them exactly like this and they make HUGE cookies.  I have also made them a bit smaller.

Thursday, April 12, 2018

Lazy Mary's Lemon Tart with tart recipe

TART INGREDIENTS

    • 1 3/4 cups all-purpose flour
    • 1 tablespoon sugar
    • 1/2 teaspoon salt
    • 1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
    • 1/4 cup cold vegetable shortening
    • 3 to 5 tablespoons ice water
    • Special equipment: a pastry or bench scraper; an 11- by 1-inch fluted round tart pan with a removable bottom; pie weights or raw rice
  1. PREPARATION

      1. Blend together flour, sugar, salt, butter, and shortening with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in food processor) until incorporated.
      2. Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (If you overwork mixture, pastry will be tough.)
      3. Turn out mixture onto a lightly floured surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion. Gather dough together with scraper and press into a ball, then flatten into a 6-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
      4. Roll out dough with a floured rolling pin into a 13-inch round on a lightly floured surface and fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and sides with a fork. Chill 30 minutes.
      5. Preheat oven to 375°F.
      6. Line tart shell with foil or parchment paper and fill with pie weights. Bake in middle of oven until pastry is pale golden along rim, 20 minutes. Carefully remove foil and weights and bake until pale golden all over, 10 minutes more. Cool in pan on a rack.

    Lazy Mary's Lemon Tart


    • 1large Meyer lemon, cut into 8 pieces  BE SURE TO USE  MEYER LEMON
    • 1 1/2cups superfine sugar
    • stick butter
    • 1teaspoon vanilla
    • eggs
    • Your favorite tart shell  see above....do not bake first unless it's for only a couple of minutes

      1. Heat oven to 350° F.
      2. Put all ingredients (except tart shell) into a blender and whirl like crazy!
      3. Pour into tart shell.
      4. Bake for 40 minutes or until set, watching so that the top doesn’t burn.