GMOs scalloped potatoes

 

Ingredients

• 3 pounds potatoes, thinly sliced 
• ½ onion, thinly sliced
• 9 tablespoons all-purpose flour, divided
• 6 tablespoons butter, diced and divided
• salt and ground black pepper to taste
• 3 cups whole milk, or as needed
  
  Rep:

  30 mins

  Cook:

  45 mins

  Total:

  1 hr 15 mins

  Servings:

  6

  Yield:

  6 servings
  
  

Directions

• Step 1

  Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

• Step 2

  Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more.

• Step 3

  Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes.

• Step 4

  Bake in preheated oven until potatoes are tender, 45 to 60 minutes.

KFC copycat cole slaw

 

Ingredients

• 
  
  1/2 cup mayonnaise I use light
• 1/4 cup buttermilk
• 1 1/2 tbsp apple cider vinegar
• 2 tbsp lemon juice fresh is best
• 1/3 cup sugar
• 1/2 tsp salt
• 1/8 tsp pepper
• 1/2 tsp celery seed
• 16 oz shredded bagged cole slaw mix

Instructions

• Whisk together all the ingredients except for the shredded cole slaw mix.
• Add the bag and mix until nicely blended with the dressing.
• Refrigerate 2-3 hours (or longer).
• Mix well again just before serving.

MG New Year's Sweet Round Challah

A freshly cut wedge of this bread dipped in honey is an indelible taste experience. It is ambrosial and symbolic. You can also update the usual raisin 'faigele' or round challah with dried cranberries or sour cherries. I prefer Saf or Fermipan yeast for this majestic bread. If making a round bread seems a bit difficult then use this trick: braid it with three braids and tuck the ends of the braid into each other. Then place it in a 10 inch springform pan which will ensure it bakes up into a perfect round. Dough

1 1/2 cups raisins, plumped 
1 3/4 cups warm water 
2 tablespoons instant yeast 
1/3 cup sugar 
1/4 cup light honey 
3 1/4 teaspoons salt 
1/2 cup canola oil 
3 eggs 
6 to 7 cups bread flour 

Egg Wash and Finishing Touches
2 tablespoons water 
1/8 teaspoon each sugar and salt 
2 eggs 
Sesame seeds, optional
 

Plump the raisins by covering with hot (kettle) water and allowing to stand 5 minutes to plump. Drain well, dry and set aside.

In a large mixer bowl, stir together the water and yeast. Briskly stir in one cup of the flour. Then add the sugar, honey, salt, oil, eggs, and half of the remaining flour. Stir into a shaggy mass. Let stand 10-20 minutes to absorb flour. 

Knead, by hand or with a dough hook, adding remaining flour as required to make a soft and elastic dough (about 8-10 minutes). The dough should leave sides of the bowl. If it is sticky, add small amounts of flour until dough is soft but no longer sticks. (Note: if you find dough too bulky for your mixer, divide in two. Knead one portion at a time). 

Let the dough rest on a lightly floured board ten minutes, then flatten and press in raisins as evenly as possible into the dough, folding dough over raisins to "tuck" them in. Place dough in a greased bowl and put the bowl inside a large plastic bag to rise. Let rise until doubled and puffy looking, anywhere from 45 to 90 minutes. 

Divide dough in two. For "faigele" or turban-shaped New Year's challah, shape each section into a long rope (about 12-14 inches long) which is thicker at one end and coil it, starting with the thicker end first, tucking the end in on top to "lock". Or, you can divide each dough section into three ropes, around 14 inches long and make a traditional challah braid that you can then attach at ends and pinch to seal, making a braided round. (I also do two smaller round breads and bake each in a 9 inch layer cake pan to keep the bread's shape)

Line baking sheets with parchment paper and place bread on it.

For the Egg Wash, in a small bowl, whisk together egg wash ingreidents and brush the bread well. Sprinkle with sesame seeds. 

Let rise until puffy, around 20-30 minutes. Preheat oven to 350 F.

Bake until bread is evenly browned. 35-40 minutes (depends on size of the bread - if it is one large or two medium ones). 

Makes one large or two medium loaves. Can be frozen baked or unbaked. If freezing unbaked, let bread rise slowly, overnight in the fridge. Bring to room temperature before baking.

MG Sour Cream Schnecken

 These can be made a day ahead and left for a slow, cool rise in the fridge. Because of the sour cream, these are the most tender pastries you’ll ever make. They are like cinnamon rolls but much tinier and they have their own unique taste. I make one batch fresh and then freeze the other batch in a pan for another occasion such as break the fast, Yom Kippur. A touch of honey in the pan glaze makes these perfect for New Year’s. I often add sour dried cherries to the filling or you can use raisins or just the cinnamon sugar.

Sweet Dough
1/3 cup warm water
4 1/2 teaspoons instant yeast
3/4 cup warm milk
1/2 cup unsalted butter, in small chunks
3/4 cup sugar
1 ¼ teaspoon salt
1 teaspoon pure vanilla extract
1/4 teaspoon lemon extract
¼ teaspoon pure almond extract
1 cup sour cream
5-6 cups all-purpose flour

Cinnamon Filling
1/3 cup unsalted butter, melted
1 1/2 cups brown sugar
2 teaspoons cinnamon
1 cup pecans, coarsely chopped, optional

Cinnamon Glaze
1 1/4 cups brown sugar
3 tablespoons honey
1/2 cup unsalted butter, softened
2 1/2 teaspoons cinnamon

Spray a 9 by 13 inch pan with nonstick cooking spray. Place it on a parchment paper lined baking sheet. Or you can also use mini muffin tins which have been sprayed with nonstick cookin spray and placed on a parchment paper lined baking sheet.

For the Sweet Dough, in a large bowl, whisk together water and yeast. Let stand a minute and then stir in milk, butter, sugar, salt, vanilla,lemon extract, sour cream or yogurt and cinnamon.  As ingredients blend, fold in most of flour. Mix to make a soft, but kneadable dough. Knead 6-8 minutes until dough is smooth and elastic. Cover with plastic wrap and let rise until doubled, about 45-60 minutes or you can do a cold rise, overnight.

For the Cinnamon Glaze, heat butter and stir in brown sugar and cinnamon.  Spread glaze on bottom of prepared pan. You can make these in a pan, like a 9 by 13 inch (it fits half a batch of the dough) or in muffin tins. Very generously spray two, (preferably non-stick) muffin tins with non-stick cooking spray and put a little glaze in the bottom of each muffin well.

Gently deflate dough. Let dough rest about ten minutes and divide into two portions.  On a floured work surface, roll out one to an 18 inch square, between 1/8 and 1/4 inch thick. Brush with melted butter and sprinkle on half the filling ingredients: brown sugar, cinnamon, nuts and raisins. Roll up, starting with edge of dough closest to you, into a snug roll or jellyroll. Cut in 1 and 1/2 inch slices  - you should have about 20 slices. Repeat with remaining dough and filling. Alternatively if using muffin cups, drizzle a little cinnamon glaze into each prepared muffin cup along with some pecans nd then place a schnecken inside each cup, sitting on glaze. Cover lightly with plastic wrap and let rise 40-55 minutes.

Preheat oven to 350 F.

Bake 25-30 minutes until schnecken are medium brown. Invert onto serving tray. Drizzle syrup remaining in muffin tins over tops of schnecken.

Mary Alice Stalling's Zucchini Relish (Pam's Mom)

Print

Zucchini Relish Canning Recipe

Prep Time

30 mins

Cook Time

30 mins

Soaking time

2 hrs

Total Time

1 hr

 

Making and canning zucchini relish is a great way to preserve the summer glut of zucchini from your vegetable garden.

Ingredients

• 12 cups grated zucchini
• 1 cups chopped red bell peppers
• 1 cup chopped green bell peppers
• 4 cups grated onions
• 1 T. pickling salt
• 
  
• 4 cups cane sugar
• 3 cups white vinegar 
• 1 t. cayenne pepper
• 2 T mustard seed
• 1 t. tumeric

Instructions

Prepare the vegetables:

1. Add the grated zucchini, peppers, and onions to a large bowl. 

2. Sprinkle salt over the vegetables and toss to combine. (Cover with crushed ice or ice cubes) and let stand for 1 hour. 

Prepare your canning equipment:

1. Wash your jars and lids in warm, soapy water and rinse thoroughly.

2. Place jar rack into water bath canner, set jars in the canner, add water to cover jars, and boil jars for 10 minutes to sterilize. 

3. Warm your lids in a small pot of water over low heat. Keep jars and lids warm until ready to use.

Cook the zucchini relish:

1. Drain the vegetables and rinse well to remove the extra salt.

2. Add the sugar, mustard seed, cayenne, tmeric, and vinegar to a large pot. Bring the pot to a simmer and then add the drained vegetables to the pot. Stir to combine and simmer for 10 minutes.

Can the zucchini relish:

1. Spread a kitchen towel on the counter. Use your jar lifter to remove the warm jars from canner. Drain and line up the jars on the towel. 

2. Use the canning funnel and ladle the relish into the jars leaving 1/2-inch headspace.

3. Remove air bubbles with the bubble popper and wipe the rims.

4. Screw on band until it is fingertip tight.

5. Using jar lifter, place jars carefully into water bath canner on the jar rack leaving space in between them. Once jars are all in canner, adjust the water level so it is 2-inches over the tops of the jars. If adding water, use the hot water from your small pot
6. Cover the canning pot and bring the water to a rolling boil over medium-high heat. Process the jars for 10 minutes. When processing time is complete, turn off heat and allow the canner to cool down for 5-minutes
7. Spread a kitchen towel on the counter. Use a jar lifter to lift jars carefully from canner and place on the towel. Allow the jars to cool for 12 to 24-hours. You should hear the satisfactory "ping" of the jar lids sealing.
8. After 12 to 24-hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate jar and use up within a few days.
9. Remove the screw on bands and wash the jars. Label and date the jars. Store in a cool, dark location. Allow 4-5 weeks for the relish to develop their flavor. Use within a year.

Darlene Lanza's Zucchini Bread

By far the best recipe ever tasted:

3 cups flour

3 eggs

2 cups sugar

1 cup oil

1 t vanilla

2 cups grated Zucchini

1 cup chopped nuts

1 t. cinnamon

1 t. salt

1 t. baking soda

1 t. baking powder

1/2 cup sour cream

1 t. lemon peel, optional

Grease 2 (9x5”) loaf pans or 5 (3.5x5”) loaf pans. Sift flour in large bowl.

Beat eggs and add the rest of the ingredients to the flour.

Mix well, make sure all zucchini and flour are mixed into the batter. Mix for several minutes.

Pour into greased pans.  Bake in a preheated 350 degree oven.  Let cool in pans.

Bake 9x5” pans for 1 hour and 20 minutes.  Bake the 3.5x5” pans for 50 minutes

Kitty Buchan's Sugar Cookies for cut out cookies

1 pound softened butter
2 cups granulated sugar
2 eggs
1/2 t salt
1/2 te. baking soda
1 t baking powder
1/4 t nutmeg
2 t vanilla
1/2 cup milk
5-1/2 cups flour

Cream butter, sugar, salt.
Combine flour, soda, powder nutmeg together and set aside

Add eggs and vanilla
Add milk alternatively with flour, soda, baking powder, nutmeg mixture.

Refrigerate overnight if you have started early enough but this is not required.
Roll out on a floured cloth
Bake 10-12 minutes at 375 degrees.

Cookies are best if cut thick but I PREFER THEN THIN SO WATCH WHILE BAKING.

FROSTING:
1/2 box powdered sugar
1 T butter
2 drops almond flavoring
enough milk to mix to spreading consistency.  Color as desired.

Kitty got this from from a friend 20+ years ago and still uses it today.

the Ultimate Lemon Chiffon Pie...ATK

WHY THIS RECIPE WORKS

We wanted to develop a lemon meringue pie recipe that gave us a meringue that didn’t break down and puddle on the bottom or “tear” on top. We realized that the puddling underneath the meringue was from undercooking. The beading on top of the pie was from overcooking. We discovered that if the filling was piping hot when the meringue was applied, the underside of the meringue would not undercook; if the oven temperature was relatively low, the top of the meringue wouldn’t overcook. Baking the pie in a relatively cool oven also produced the best-looking, most evenly baked meringue.

INGREDIENTS

Graham Cracker-Coated Pie Shell

1 ¼ cups 

unbleached all-purpose flour

½ teaspoon table salt 

1 tablespoon granulated sugar 

6 tablespoons 

unsalted butter,

chilled and cut into 1/4-inch pieces

4 tablespoons vegetable shortening, chilled

3–4 tablespoons cold water 

½ cup graham cracker crumbs 

Lemon Filling

1 cup granulated sugar 

¼ cup cornstarch 

⅛ teaspoon table salt 

1 ½ cups cold water 

6 large egg yolks 

1 tablespoon lemon zest from 1 lemon

½ cup lemon juice from 2 to 3 lemons

2 tablespoons 

unsalted butter

Meringue Topping

1 tablespoon cornstarch 

¼ teaspoon cream of tartar 

½ cup granulated sugar 

4 large egg whites 

½ teaspoon 

vanilla extract

1

INSTRUCTIONS

For the pie shell: Mix flour, salt and sugar in food processor fitted with steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with a little of the flour. Cut butter into flour with five 1 second pulses. Add shortening; continue cutting in until flour is pale yellow and resembles coarse cornmeal with butter bits no larger than a small pea, about four more 1-second pulses. Turn mixture into medium bowl.

2

Sprinkle 3 tablespoons cold water over mixture. Using rubber spatula, fold water into mixture; press down on dough mixture with broad side of spatula until dough sticks together. If dough will not come together, add up to 1 tablespoon more cold water. Shape dough into ball, then flatten into 4-inch-wide disk. Dust lightly with flour, wrap in plastic, and refrigerate for 30 minutes before rolling.

3

Generously sprinkle work area with 2 tablespoons graham cracker crumbs. Place dough on work area. Scatter a few more crumbs over dough (see illustration 1, below). Roll dough from center to edges, turning it into a 9-inch disk, rotating a quarter turn after each stroke and sprinkling additional crumbs underneath and on top as necessary to coat heavily, (see illustration 2). Flip dough over and continue to roll, but not rotate, to form a 13-inch disk slightly less than 1/8-inch thick.

4

Fold dough into quarters; place dough point in center of 9-inch Pyrex pie pan. Unfold to cover pan completely, letting excess dough drape over pan lip. To fit dough to pan, lift edge of dough with one hand and press dough in pan bottom with other hand; repeat process around circumferences of pan to ensure dough fits properly and is not stretched. Trim all around, 1/2-inch past lip of pan. Tuck 1/2 inch of overhanging dough under so folded edge is flush with lip of pan; press to seal. Press thumb and index finger about 1/2-inch apart against outside edge of dough, then use index finger or knuckle of other hand to poke a dent on inside edge of dough through opening created by the other fingers. Repeat to flute around perimeter of pie shell.

5

Refrigerate until firm, about 30 minutes. Use fork to prick shell at 1/2-inch intervals; press a doubled 12-inch square of aluminum foil into pie shell; prick again and refrigerate at least 30 minutes.

6

Adjust oven rack to lowest position, heat oven to 400 degrees. Bake, checking occasionally for ballooning, until crust is firmly set, about 15 minutes. Reduce oven temperature to 350 degrees, remove foil, and continue to bake until crust is crisp and rich brown in color, about 10 minutes longer.

7

For the filling: Mix sugar, cornstarch, salt, and water in a large, nonreactive saucepan. Bring mixture to simmer over medium heat, whisking occasionally at beginning of the process and more frequently as mixture begins to thicken. When mixture starts to simmer and turn translucent, whisk in egg yolks, two at a time. Whisk in zest, then lemon juice, and finally butter. Bring mixture to a brisk simmer, whisking constantly. Remove from heat, place plastic wrap directly on surface of filling to keep hot and prevent skin from forming.

8

For the meringue: Mix cornstarch with 1/3 cup water in small saucepan; bring to simmer, whisking occasionally at beginning and more frequently as mixture thickens. When mixture starts to simmer and turn translucent, remove from heat. Let cool while beating egg whites.

9

Heat oven to 325 degrees. Mix cream of tartar and sugar together. Beat egg whites and vanilla until frothy. Beat in sugar mixture, 1 tablespoon at a time; until sugar is incorporated and mixture forms soft peaks. Add cornstarch mixture, 1 tablespoon at a time; continue to beat meringue to stiff peaks. Remove plastic from filling and return to very low heat during last minute or so of beating meringue (to ensure filling is hot).

10

Pour filling into pie shell. Using a rubber spatula, immediately distribute meringue evenly around edge then center of pie to keep it from sinking into filling. Make sure meringue attaches to pie crust to prevent shrinking (illustration 3). Use spoon to create peaks all over meringue. Bake pie until meringue is golden brown, about 20 minutes. Transfer to wire rack and cool to room temperature. Serve.