Maple Bourbon Potatoes with Green Peppercorns, Olives, and Scallions

bourbon-maple-potatoes

Maple Bourbon Glazed BBQ Pork Chops with Maple Bourbon Potatoes with Green Peppercorns, Olives, and Scallions

Ingredients:
4-6 medium sized “new potatoes”, Red Pontiac, Melody, or Russet, cut in bite size pieces
6-8 large pimento-stuffed Manzanilla Olives, sliced in thirds perpendicular to the pit (optional)
4 Scallions, cut in 2-3mm pieces, white separated from the greens
1 Tbsp Green Peppercorns
1/4 cup Bourbon
1/8 cup Maple Syrup
1 tsp Olive Oil
1/2 tsp Cumin
1/2 tsp Smoked Paprika
1/2 tsp Ground Chipotle Pepper
1/2 tsp Garlic powder
1/2 tsp Onion powder
1/2 tsp Light Brown Sugar
1/2 tsp Salt
1/4 tsp Black Pepper
1/4 tsp White Pepper
Salt & Pepper to Taste

Directions:

  • In a small bowl, toss the Cumin, paprika, Chipotle, Garlic powder, Onion powder, Brown Sugar, Salt, and Black & White Pepper. Use a fork to mix well.
  • In a saute pan, on medium heat, add the Potatoes and cook until browned, about 7 minutes–you want a crust on them.
  • Toss in the white portion of the Scallions, Olives, Green Peppercorns, and Spice mixture, and stir while it cooks for 1 minute.
  • Remove the pan from the stove, and pour in the Bourbon. Replace the pan to the heat, mindful that the alcohol may flare up. To avoid injury, keep your body away from the pan, and do not have your face near it.
  • Drizzle in the Maple Syrup and adjust the seasonings. Let cook for 1 more minute, allowing the maple syrup to glaze over everything.
  • Plate, and garnish with the green portion of the Scallions.

Makes about: 4-6 servings

Notes: I cannot emphasize enough the need for caution when adding the Bourbon to the hot pan. The risk of flare up is decreased by removing the pan from the heat. I recommend you have a lid ready, just in case, and of course a working fire extinguisher. In general, if you remove from the heat to add the alcohol, the likelihood of it flaring up is much reduced, verses if you were to just add it while over the flames, the vapors could ignite like flash paper.

The Olives are optional–but I recommend trying it with them because they offer a flavor contrast to the spicy and sweet bbq glaze.

Chess Pie

Ingredients
1 Pâte Brisée for 9″ shell
1 1/2 cups Granulated Sugar
1/2 cup Brown Sugar
1/2 cup Butter, room temperature
2 Tbsp Cornmeal
1 tsp Vanilla extract
1/2 tsp Cinnamon
5 eggs
2/3 cup Buttermilk

Directions

  • Preheat oven to 350°F
  • Cream the Sugars, Butter, Corn Meal, Cinnamon, and Vanilla Extract.
  • Slowly beat in each egg.
  • Finally, beat in the Buttermilk gradually.
  • Roll out your Pâte Brisée to 1/8 inch thick, and big enough for a 9″ pie. Place in pie pan and crimp the edges as you desire.
  • Pour filling into the shell.
  • Bake for 45-50 minutes, or until it has set. The edges may brown slightly.

Makes 1 pie.

NOTES: I cannot find any definitive reason why Chess Pie is called so. Some theories say it is because it came to the Americas from Chester, England. Other theories say it comes from a pie chest (or piece of furniture for pies). All I know, is it is very common in the South, and always made with buttermilk! I highly discourage making this with cream or milk, unless you add a little of vinegar.

Apple Zucchini Bread

Ingredients:
2 cups All Purpose Flour
2 cups Whole Wheat Flour
2 tsp Cinnamon, ground
1 tsp Nutmeg, ground
1 tsp Cloves, ground
1 tsp Ginger, ground
1/2 tsp Baking Powder
1 1/2 tsp Baking Soda
1 tsp Salt
1 cup Granulated Sugar
1 cup Brown Sugar
1 Tbsp Honey
1 Tbsp Maple Syrup
4 Eggs, beaten
1 cup Applesauce
1 tsp Vanilla Extract
2 cups Zucchini, shredded
1 cup Apples (Red Delicious), skinned, seeded, diced or shreaded
1 1/2 cups Pecans, chopped

Directions:

  • Preheat Oven to 350°F.
  • In a large bowl, sift together all Flour, Baking Soda, Baking Powder, Salt, and Spices. Set to the side
  • Combine the Eggs, all Sugar, Honey, Maple Syrup, Vanilla, and Apple Sauce in another bowl, and mix well.
  • Slowly incorporate the wet ingredients into the dry ingredients, mixing well. You may use a mixer for this, as the batter will be fairly thick.
  • Fold in the Apples, Zucchini, and Pecans.
  • Divide the batter into greased loaf pans (9×5).
  • Bake for 55 minutes to an hour, or until an inserted toothpick comes out clean.
  • Please let them cool for 10 minutes before removing them to wire racks to cool further.

NOTES: The first time I had zucchini bread, I was very skeptical. I mean the majority of my zucchini was sauteed with garlic, so the idea of it serving as a sweet stumped me. Still after trying it, this then 8 year old was pleasantly surprised. Zucchini bread can be used as a side item at an Autumn or Winter dinner, or with brunch or tea. I still think it is a great side for Thanksgiving, served warm with dinner, with fresh butter.

Zucchini bread apparently had its hay-day in the 1960s in the US when the idea of using Butter was on the decline, with folks instead wanting to use Oil. I, however think the use of Apple Sauce (something that seemed to happen in the 90s to replace the oil) instead of Vegetable Oil is a better fix. Apple Zucchini Bread is a quick bread, and can easily be modified into muffins, as a result.

Schnitz un Knepp

Ingredients:
2-3 lb Ham, pre-cooked
2 cups dried Apple Rings
3 Tbsp Brown Sugar
1 medium Yellow Onion, diced
2 cups All-Purpose Flour
4 tsp Baking Powder
1 tsp Salt
1 tsp Black Pepper
1/2 tsp Nutmeg
1 Egg, beaten
3 Tbsp Butter, melted
1/2-2/3 cup Milk
Water for Ham and Apples

Directions:

  • Put the Ham in a large pot, and cover with water.
  • Bring to a boil, and then cover and simmer for 2 1/2-3 hours until the ham is very tender.
  • Put the Apple slices in a bowl and cover with water, letting them soak the duration it takes to cook the Ham.
  • Add the Apples, the soaking Water, the Brown Sugar, and the Onions to the Ham, and bring to a boil.
  • In a large bowl combine all the dry Ingredients, Egg, and Butter. Slowly add the Milk to the batter–you may not need all 2/3 cup–you want it to be a sticky and gloppy batter, not runny.
  • Drop Tablespoon size-balls of dough into the Ham pot, and cover.
  • Simmer for 15 minutes, and then serve.

NOTES: Schnitz un Knepp is an Amish dish popular in Pennsylvania. Literally translated, it means “Slices and Buttons”. Schntiz comes from Schnitzen – slices and Knepp for button referring to the dumplings. I don’t know who the ham angered, that it didn’t make it into the name! The first time I had this was at YMCA camp in Ohio, when they took us to an Amish farm. The meal is very simple, and easy to serve to a large group of folks–and not what one gets every day in non-Amish circles. I recommend this with left-over ham after a holiday, or in the fall or winter. I’ve also seen this spelled Schnitz un Gnepp, as well as with the “un” spelled out “und”. The Amish German dialect pounces it “schnitz-un-nep”, alighting the ordinarily pronounced K/G sound right out.

Smoky Baked Beans

Ingredients:
2 cups Haricot/Navy Beans
6-8 cups Water for Soaking
1/2 lb thick-cut Bacon, diced
1 Yellow Onion, diced
3 cloves Garlic, minced
1/3 cup Jack Daniel’s Tennessee Whiskey
3 Tbsp Honey
1/2 tsp Liquid Smoke
1/2 cup Tomato Paste
1 Tbsp Dijon Mustard
2 tsp Salt
1 tsp Black Pepper
2 Tbsp Worcestershire Sauce
1/2 tsp dried Chipotle Pepper, minced
2 Tbsp Brown Sugar

Directions:

  • In a large bowl, soak the Beans in the Water overnight.
  • Drain the Beans, reserving the liquid.
  • Preheat the Oven to 325F
  • In a large Pot brown the Bacon.
  • Add the Onion and Garlic and cook for 2-3 minutes, stirring well.
  • Add 1 cup of the Reserved Water, and all other ingredients EXCEPT the beans, and heat for 5 minutes, until bubbly.
  • Mix with the Beans and place in a Dutch Oven.
  • Bake for 30 minutes, covered.
  • Stir well and bake for an additional 15-20 minutes uncovered.

NOTES: I was a Boy Scout in my younger days. On camp outs I took joy in being on the kitchen patrol and cooking. Then we’d cook them in a cast-iron Dutch Oven over the campfire. Over time my Baked Beans became a request of the troop, though back then I didn’t get to use Jack Daniel’s.

So with regards to Baked Beans, there are a variety of “styles”. In Boston Style, Beans and Salt Pork are stewed with tomato paste and molasses. Southern Style incorporates Mustard and Bacon into the mix. In Vermont north through Quebec the sweetener is Maple Syrup. Cowboy Beans incorporate BBQ Sauce and Ground Beef. My beans are sort of a hybrid of baked beans with a very smoky flavor that is reminiscent of a campfire stove.

Carrot Cake

Carrot Cake with Cream Cheese Frosting

Ingredients:
2 1/2 cups All Purpose Flour
1 tsp Baking Soda
1 1/2 tsp Baking Powder
1/2 tsp Salt
2 tsp Cinnamon
1 tsp Ginger
1 tsp Nutmeg
1 cup Brown Sugar
1 cup Granulated Sugar
1 cup Vegetable Oil
4 Eggs
1 Tbsp Vanilla Extract
1 1/2 cups Carrots, Shredded
1 cup Raisins
1 cup chopped Pecans
2-3 cups Cream Cheese Frosting
Pecans for decoration

Directions:

  • Preheat oven to 350°F.
  • In a large bowl, mix together the Flour, Baking Soda, Baking Powder, Salt, Sugar, Brown Sugar, and Spices.
  • Slowly incorporate the Eggs, Vegetable Oil, and Vanilla Extract.
  • Mix in the Carrots, Raisins, and Pecans.
  • Grease 2 8″ round cake pans and coat with flour.
  • Divide the Batter between the two pans.
  • Bake for 30 minutes or until a toothpick inserted comes out clean.
  • Remove from the pans and cool on a rack.
  • Place one cake on a plate or cake plate, and spread frosting on the top.
  • Place the second cake on top and frost the top.
  • Carefully add frosting to the side and rotate the plate to spread the frosting along the sides.
  • Decorate the top with Pecans. If you prefer you can crush the Pecans and place along the sides of the Cake.

Makes 1 cake

Apple and Pecan Pie

Ingredients:
Pecan Pâte Brisée, divided in 2 disks
6 cups Granny Smith Apples, peeled, cored, sliced
2 tsp Lemon Juice
1/2 cup chopped Pecans
3/4 cup Granulated Sugar
1/2 cup Brown Sugar
1/4 cup All Purpose Flour
1 tsp Salt
1 tsp ground Cinnamon
1/4 tsp ground Ginger
1/4 tsp ground Nutmeg
2 Tbsp Butter, cold and cut into pieces.
1 Egg yolk
1 tsp Water
8-12 Pecan Halves for decorating

Directions:

  • Preheat Oven to 425° F
  • In a large bowl toss the Apples, Lemon Juice, chopped Pecans, Sugars, Flour, Salt, and Spices, coating the Apples well.
  • On a very clean, floured surface, roll out 1 of the disks of Pâte Brisée into a circle about 10″ for a 9″ Pie Pan.
  • Placing your rolling pin mid way across the crust, fold back half of the crust over the rolling pin, so as to utilize the rolling pin to move the crust over the Pie pan. Unroll and gently fit into the Pie pan. It is ok for crusts to hang over the sides.
  • Place the Apple mixture into the pie crust and dollop with the pieces of Butter
  • Repeat the rolling and placement with the second disk of Pâte Brisée, this time placing over the apple mixture in the Pie Pan.
  • Press along the edges of the two crusts to seal the dough.
  • Using a knife, trim the excess dough.
  • You may crimp the crust as you see fit.
  • Cut slits in the top of crust to allow for steam to escape.
  • Decorate with the Pecan Halves
  • In a small bowl, beat the Egg Yolk with the water.
  • Brush the Egg mixture over the crust.
  • Place in the oven and cook for 15 minutes.
  • Reduce the heat to 350° F and cook for an additional 40 minutes.

NOTES: If you fear the crust may burn, after the first 15 minutes, wrap aluminum foil around the edges.

Fruitcake

Dedicated to my Mom and to Lucile F. Locher Mishler “Mum”, her maternal grandmother.

Traditional Fruitcake

Ingredients:
2 cups mixed Dried Fruits, minced
1 cup Rum
1 1/2 cups All-Purpose Flour
1 tsp Baking Powder
1 tsp Salt
1 tsp Cinnamon
1 tsp Nutmeg
1 tsp Ginger
3/4 cup Granulated Sugar
3/4 cup Brown Sugar
5 Eggs
3 Tbsp Canola Oil
1/4 cup Rum
1 Tbsp Lemon Zest
1 Tbsp Orange Zest
1/2 cup Pecans, chopped
1 cup Pecans, whole
1 cup Candied Red Cherries
1 cup Candied Green Cherries
1 cup Candied Pineapple

Directions:

  • Soak the minced Dried Fruits in 1 cup of Rum overnight.
  • Preheat the Oven to 300°F.
  • Sift together the Flour, Baking Powder, Salt, and Spices into a large bowl.
  • In a second bowl cream the Eggs with the Sugars.
  • Whisk in the Olive Oil and 1/4 cup Dark Rum.
  • Slowly incorporate into the Flour mixture.
  • Fold in the Dried Fruits, Zest, and 1/2 cup of crushed Pecans.
  • Grease a bunt pan well.
  • Pour mixture into the bunt pan, and lightly tap it against the counter.
  • Decorate with the Candied Fruits and whole Pecans.
  • Bake on the middle rack for about 1 hour or until a toothpick inserted in it comes out clean.

NOTES: Fruitcake has always been one of my favorite deserts.  My mom tells me about how when she grew up her grandmother “Mum” used to make Fruitcake in early fall, and stick it in cheesecloth a tin.  Every couple weeks she’d pour Port on top of it.  By Christmas it was amazing.  I’m still nervous about keeping a cake in a tin and pouring alcohol on it for over a month…so here’s my version with a less pungent Rum.

Mixed Dried Fruit can include Cranberries, Raisins, Dates, Figs, Apricots, Apples, Pears, Pruns, etc.

Baked Acorn Squash

Dedicated to Barbi C. and Blane F.
Vegan Variation dedicated to Abigail W.

Ingredients:Vegan VariationVegetarian
1 Acorn Squash
2 Tbsp Butter
2 Tbsp Brown Sugar
1 tsp Nutmeg
1/8 tsp Black Pepper
1/8 tsp Salt
2 tsp Honey

Directions:

  • Preheat the oven to 400°F.
  • Prepare the Squash: Cut the Acorn Squash in half Vertically. Scoop out the Seeds and stringy tissue using your hands and a spoon. The Squash is rounded, so you may slice a flat surface out of the skin side of the Squash to give it a base, but don’t take too much out.
  • Place the Squash in a backing dish, and fill with 1/4″ water, to assist with keeping the Squash moist while baking.
  • Spread the butter along the inside of each half of the Squash
  • Sprinkle the Brown Sugar, Nutmeg and Seasonings evenly over the two Squash. The Butter will help catch it.
  • Drizzle with the Honey.
  • Place in the oven for about 1 hour, or until fork tender.

Serves 2.

NOTES: This is a purist recipe for basic Acorn Squash, and it is tasty. Acorn Squash is obviously called so because of its shape like an acorn. It is a traditional autumn squash, though many places have it year round now. Still, whenever I think about it, I think of autumn leaves.

Variations:
Ṽ›Ɣ – Substitute Margarine for the Butter, and use Maple Syrup instead of Honey. Even if you’re not doing a Vegan version, the Maple Syrup tastes wonderful with it.

Caramel Apple Cookies

IngredientsNut Alergy WarningVegetarian
2 1/2 cups All purpose Flour
2 tsp Cinnamon
1 tsp Nutmeg
1 tsp Ginger
1 tsp Baking Soda
1 tsp Salt
1 1/4 cup Brown Sugar
1/2 cup Butter, room temperature
1 Egg
1/2 cup Apple Cider
1 Red Delicious Apple, skinned, cored, grated
3/4 cups Pecans, crushed
1 – 2 cups Caramel Butterscotch Sauce
1 cup Powdered Sugar

Directions:

  • Preheat oven to 350°F.
  • In a large bowl cream the Sugar and Butter.
  • Add the Egg and mix well, then the Apple Cider.
  • In a second bowl combine the Spices, Baking Soda, Salt, and Flour.
  • Slowly incorporate the Dry Ingredients into the Wet Ingredients.
  • Fold in the grated Apple and Pecans.
  • Spoon onto a greased baking sheet and bake for 10-12 minutes or until turning light brown.
  • Remove to cooling surface and wait till they are completely cool.
  • In a double boiler, heat up the Caramel sauce and add the Powdered Sugar.
  • using a spoon, spoon some Caramel Sauce onto the Cookies.

Spiced Apples with Cranberries

Ingredients:Vegan VariationVegetarian
8 Granny Smith Apples, peeled, cored and sliced
1/2 cup Butter
2 tsp Cinnamon
1 tsp Nutmeg
1/2 tsp Cornstarch
1/2 cup Dried Cranberries
1 cup Brown Sugar
1/2 cup Granulated Sugar
1/4 tsp Salt
1/4 cup Rum
Directions:

 

  • In a bowl combine the Cinnamon, Nutmeg, Cornstarch, and Butter.
  • Place the compound Butter into a skillet and heat on medium heat.
  • Add the Apples, and saute, about 5 minutes.
  • Add all remaining ingredients, and stir.
  • Reduce heat to low-medium and simmer for about 10 minutes.

NOTES: My mom used to make Spiced Apples with me when we lived in Ohio. We had an apple tree outback.

Variations:
Ṽ›Ɣ – Substitute Margarine for the Butter.

Spiced Date Bread

Ingredients:Nut Alergy WarningVegetarian
16 oz Dates, chopped
2 cups Water, boiling
2 Tbsp Butter
1/2 cup Honey
2/3 cup Brown Sugar
1 Tbsp Vanilla Extract
2 Eggs
2 3/4 cups All-Purpose Flour
1 tsp Cinnamon, ground
1 tsp Ginger, ground
1/2 tsp Cloves, ground
1/2 tsp Nutmeg, ground
2 tsp Baking Soda
1 tsp Salt
1 cup WalnutsDirections:

  • In a medium bowl, place the Dates and pour the Hot Water over it; let it soak for 30 minutes.
  • Preheat Oven to 350°F
  • In a large bowl, cream the Sugar, Honey, Butter, Vanilla, and Eggs.
  • Mix in the Dates and Water.
  • In a second bowl, combine the Flour, Spices, Baking Soda and Salt, and mix well.
  • Slowly incorporate the Wet Mixture into the Dry Mixture.
  • Once incorporated, add the Walnuts and mix well.
  • Pour into greased loaf pan.
  • Bake for 55-60 minutes, or until a toothpick inserted comes out clean.

Pumpkin Bread

Pumpkin Bread

Ingredients:Vegetarian
2 cups prepared Pumpkin pulp
4 Eggs, beaten
1 cup Vegetable Oil
1/2 cup Water
3 1/2 cups all purpose Flour
2 cups Granulated Sugar
1 cup Brown Sugar
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Salt
1 1/2 tsp Cinnamon, powder
1 tsp Nutmeg, powder
1/2 tsp Cloves, powder
1/2 tsp Allspice, powder
1/2 tsp Ginger, powderDirections:

  • Preheat Oven to 350° F
  • In a large bowl combine Pumpkin, Eggs, Oil, Water, and both Sugars, mixing well.
  • In a second bowl combine all dry ingredients and mix well.
  • Carefully add the Dry Ingredients to the Wet Pumpkin Mixture, mixing as you go. Do this in portions and mix well before adding the next portion.
  • Grease two loaf pans.
  • Pour the batter into the pans.
  • Bake for about 45 minutes to an hour, or until an inserted toothpick comes out clean.

Makes 2 loaves.

Wassail Punch

Ingredients:Vegan
5 pints Apple Cider
1 pint Orange Juice
1 pint Cranberry Juice
1 cup Pineapple Juice
2 cups Brown Sugar
2 Cinnamon Sticks
2 whole Allspice
1 Tbsp whole Cloves
1/2 tsp fresh Ginger, sliced
5 Apples
1 Orange, thinly sliced across grain
1 Lemon, thinly sliced across grain

Directions:

  • In a large pot (at least 1 gallon), bring the Cider and Juices to a boil.
  • Reduce heat, add the Sugar, stirring to dissolve the Sugar.
  • In a cheesecloth, combine Cinnamon, Allspice, Cloves and Ginger; then set afloat in the Cider mixture.
  • Pierce the apples on all sides with a knife, and set afloat
  • Add the lemon slices and orange slices afloat
  • Keep on medium heat for 20 minutes, reducing heat if it begins to boil.
Makes about 1 gallon

NOTES: Wassail is a mulled ale that is traditionally served in the winter months. The name comes from the late Old English phrase “wæs hæil” which meant “be of (good) health”. Wassail would have traditionally be served in a large communal wooden bowl with “Sops” or thick-cut Toast floating in it.

This punch, is a non-alcoholic form based on Apple Cider rather than the traditional Ale.

See Also:
Traditional Wassail

Traditional Wassail

Ingredients:VeganAlcoholic
4 pints brown Ale
2 pints Apple Cider
2 cups cream Sherry
1 cup Brandy
2 cups Brown Sugar
2 Cinnamon Sticks
2 whole Allspice
1 Tbsp whole Cloves
1/2 tsp fresh Ginger, sliced
5 Apples
1 Orange, thinly sliced across grain
1 Lemon, thinly sliced across grain

Directions:

  • In a large pot (at least 1 gallon), bring the Ale and Cider to a boil.
  • Reduce heat, add the Sugar, Sherry, and Brandy, stirring to dissolve the Sugar.
  • In a cheesecloth, combine Cinnamon, Allspice, Cloves and Ginger; then set afloat in the Ale mixture.
  • Pierce the apples on all sides with a knife, and set afloat
  • Add the lemon slices and orange slices afloat
  • Keep on medium heat for 20 minutes, reducing heat if it begins to boil.

Makes about 1 gallon

NOTES: Wassail is a mulled ale that is traditionally served in the winter months. The name comes from the late Old English phrase “wæs hæil” which meant “be of (good) health”. Wassail would have traditionally be served in a large communal wooden bowl with “Sops” or thick-cut Toast floating in it.

I’ve served this several years in a row. Be sure to remove the spice bundle after a while, or the flavor may become too spicy. If you start to run low, you can always add more Ale or Cider and keep the mix going. If you do not have Sherry, use Port.


See Also
:
Wassail Punch

Peach Cobbler

Ingredients:Vegetarian
4 ripe Peaches, skinned, pitted, sliced into thin wedges
2 Tbsp Peach Schnapps
1 Tbsp Vanilla Extract
1/2 cup Brown Sugar
2 tsp Cinnamon
1/2 tsp Nutmeg
1 Tbsp Corn Starch
1 cup Pecans, chopped (optional)
6 Tbsp Butter
1/2 cup granulated Sugar
1/2 cup Milk
1 cup Flour
1 tsp Baking Powder
1/2 tsp Salt

Directions:

  • Preheat Oven to 425°F.
  • In a large bowl combine Peaches, Peach Schnapps, Vanillas, Brown Sugar, Cinnamon, Nutmeg, Corn Starch, and Pecans, mixing thoroughly.
  • Place in a baking dish and bake for 10 minutes.
  • In a large bowl combine Flour, Baking Powder, Salt and Butter, using a fork or pastry blender.
  • Carefully stir in the Milk, and mix well.
  • Remove the Peach mixture from the oven and top with the batter, using a spoon.
  • Place back in the oven and bake for 20-30 minutes, or until the top is golden brown

About 4 Servings.

NOTES: Serve with Vanilla Ice Cream or Whipped Cream, or even Heavy Cream poured on top.

Peanut Butter Cookies

Ingredients:Vegetarian
3/4 cup Peanut Butter (crunchy is best)
1/2 cup Butter, room temperature
1/2 cup Brown Sugar, packed
1/2 cup granulated Sugar
1/2 tsp Vanilla Extract
1 Egg
1 1/4 cup All-Purpose Flour
1/4 tsp Salt
1/2 tsp Baking Powder
1/2 tsp Baking Soda

Directions:

  • In a large bowl, combine Butter, Peanut Butter, Sugar, Brown Sugar, Egg, and Vanilla, mixing well.
  • Slowly add the Flour, Salt, Baking Powder, and Baking Soda, mixing completely with the wet mixture.
  • Chill for 1 hour.
  • Preheat the Oven to 375ºF.
  • Form 3/4″ balls and place on greased cookie sheet 2″ apart.
  • Using a fork, press each ball down forming parallel line indentations. Press perpendicularly, creating a criss-cross design.
  • Bake for 9-11 minutes, or until the cookie begins to lightly brown on the edges.

Makes about 2 dozen

NOTES: Use some additional flour and dab the fork in it before pressing the cookies down to reduce the dough sticking to the fork. If using a non-stick cookie sheet, position the rack a level above mid-way to prevent burning.

These cookies are truly American, and some of the first recipes were developed by George Washington Carver in the 1910s. The criss-cross design that is customary for peanut butter cookies was first seen in the Pilsbury cookbook of 1923. The reasoning behind the design is unknown.

I think these were probably one of the first cookies I remember making with my mother. The memory has to be from when I was about 4 years old or so, when we lived in Ashtabula, Ohio. I also have fond memories making them when I was probably 7 or 8 with my Great Grandma Flynn at her home near Geneva-on-the-Lake, Ohio.

Steak Sauce

Ingredients:
1 cup Tomato Paste
3 cloves Garlic, minced
3 Tbsp Brown Sugar
1/2 large Yellow Onion, minced
1/2 tsp Cayenne Pepper
2 Tbsp Malt Vinegar
2 Tbsp Lemon Juice
2 Tbsp Soy Sauce
2 Tbsp Prepared Mustard
3 Tbsp Worcestershire Sauce
1/2 cup Water
1 tsp Black pepper

Directions:

  • In a pot, combine all ingredients.
  • Bring to a boil, and stirring constantly. Let cook for at least 5 minutes at a boil.
  • Remove from pot to Blender, and puree.
  • Remove, cool or bottle in sterile jar.

See Also:
Worcestershire Sauce

Ember Day Tart – Tart in Ymbre Day

Ingredients:Vegetarian
1 Pâte Brisée, rolled for 9″ pie
2 medium White Onions, whole and skinned
6 Eggs
3 Tbsp Butter, unsalted
1 lb Farmer Cheese, shredded
2 Tbsp Sugar
1/4 cup Currants (or Raisins)
1/4 tsp Saffron
2 tsp fresh Sage, whole
1/3 cup fresh Parsley, whole
1/2 tsp fresh Tarragon, whole
1/2 tsp Nutmeg
1/2 tsp Cloves, ground
1 tsp Cinnamon
1/4 tsp GingerDirections:

 

  • Preheat oven to 350°F.
  • In a large Pot, Parboil the Onions, Sage, Parsley, and Tarragon, and strain.
  • Dice the Onions and chop the Herbs.
  • Take the Butter and incorporate the Spices. This will help spread and activate the spices.
  • Mix all the ingredients together and pour into the pie crust.
  • Bake for about an hour.
  • Serve warm.


NOTES:
Ok, so I am going to be a nerd here. I’ve been studying Old English for fun, and was looking for an Old English recipe. I found a Middle English recipe for a “Tart in Ymbre Day” in
Curye on Inglysch:


Tart in ymbre day. Take and perboile oynouns & erbis & presse out þe water & hewe hem smale. Take grene chese & bray it in a morter, and temper it vp with ayren. Do þerto butter, safroun & salt, & raisouns corauns, & a litel sugar with powdour douce, & bake it in a trap, & serue it forth.

You will notice, no amounts given, no temperature given, and the use of “powdour douce”. Well, this caused me to do some research on quiches, tarts, and what others interpreted. I came up with this recipe as a result.

Oh, and about the name “Ember Day Tart”. Ember Days are three days of fasting that are observed quarterly by liturgical Christians (Catholics Anglicans, etc.). Most clergy and seminarians follow the custom of writing their bishop on these days. Traditional observance of the fast meant no meat, thus we have a quiche.

Hungarian Sauerkraut – Székelygulyás

Ingredients:Vegan Vegetarian Variation
2 lbs Pork Loin, cubed 1/2 inch
1 1/2 lbs Sauerkraut, rinsed and drained
1/2 cup White Onion, minced
2 Tbsp Vegetable Oil
4 Tbsp Sweet Paprika (Hungarian preferred)
2 cloves Garlic, minced
1 tsp Caraway Seeds
2 cups Tomatoes, crushed
1/2 cup Brown Sugar
2 Bay Leaves
1 cup Barley
1 1/2 cups Water
1/2 cup Sour Cream
Salt and Pepper to taste

Directions:

  • In a large pot, brown the Pork, Onion, and Garlic in the Vegetable Oil.
  • Add the Paprika and Caraway Seeds and saute for 3 minutes.
  • Add all other ingredients except the Sour Cream and mix well in the pot so that everything is incorporated.
  • Pour into a deep baking dish and bake for 30-45 minutes.
  • Remove from the oven, and stir in the Sour Cream.

NOTES: This style of Sauerkraut is inherited from my family. I’ve heard about it being done with Ketchup instead of Stewed Tomatoes, but I just can’t bring myself to do that. The recipe came verbally from my paternal grandmother’s maternal grandmother Elisabeth Stefani Schwarz Lanser. The use of Tomatoes is a Hungarian/Slovak influence. She was from the town of Metzenseifen, now Medzev in Slovakia on the Hungarian border. The town consisted of Germans who had moved there in the 13th century. One can see the influence of the three cultures in this dish. The Hungarian name Székelygulyás signifies that this is thick cabbage goulash.

Variations:
Substitute sliced Kielbasa or Roast Duck for the Pork
Spice it Up: Add 1/2 tsp Hot Paprika or Cayenne Pepper

M›Ɣ – Leaving out the Pork Loin, will still yield a very tasty Sauerkraut.

Shoo Fly Pie

Ingredients:Vegetarian
3/4 cup Boiling Water
1/2 cup Molasses
1 Egg Yolk
2 Tbsp Butter
1/2 tsp Baking Soda
3/4 cup All-Purpose Flour
1/8 tsp ground Ginger
1/2 tsp ground Cinnamon
1/2 cup Brown Sugar
1/8 tsp Nutmeg
1/8 tsp ground Cloves
1/4 tsp Salt
1 Pie Crust (9″)

Directions:

  • Preheat oven to 450°F
  • In a large bowl, dissolve the Baking Soda into the Water.
  • In a second bowl, incorporate the Yolk into the Molasses.
  • Combine the two bowls and mix together well.
  • In a food processor, combine the Spices, Brown Sugar, Salt, and Flour with the Butter, pulsing until “crumbles” form.
  • Pour the Molasses filling into a prepared 9″ Pie Crust.
  • Top the Molasses filling with the Crumbles.
  • Bake for 15 minutes.
  • Reduce heat to 375°F and cook for an additional 20 minutes.

NOTES:
To reduce the burning of the crust, you can use a crust guard, or cover the edges with strips of aluminum foil. Shoo Fly Pie is a traditional Amish molasses pie, similar to a Pecan Pie, only with some extra spices and no nuts.

Orange Glazed Carrots

Ingredients:Vegan VariationVegetarian
1 lb Baby Carrots
1/4 cup Orange Juice
3 Tbsp Brown Sugar
1/4 tsp Corn Starch
2 Tbsp Butter
1/4 tsp ground Ginger
1/4 tsp ground Cinnamon
1/4 tsp Orange Zest
1/4 tsp Lemon Zest
1 pinch Salt
1/4 tsp Fresh Parsley, chopped

Directions:

  • In a saucepan, bring the Carrots to a boil, until tender. Drain and return to Saucepan.
  • In a small bowl, whisk together Corn Starch and Orange Juice until no lumps.
  • Combine Orange Juice Mixture and all ingredients except Parsley into the saucepan with the Carrots.
  • Cook on low heat until sauce thickens and is bubbly.
  • For plating, garnish with Parsley.

Variations:
Ṽ›Ɣ – Substitute Margarine for the Butter.

Pfeffernüße

Pfeffernüße

Ingredients:Vegetarian
2 Eggs
1/4 cup Butter
1/4 tsp Salt
1/2 cup Honey
1/4 cup Molasses, Dark
3/4 cup Brown Sugar
3 cups All purpose Flour
2 tsp Baking Powder
1 tsp Baking Soda
1/4 tsp Anise Extract
1/4 tsp grated Lemon zest
1/4 tsp ground Cloves
1/4 tsp ground Allspice
1/4 tsp ground Cardamom
1/4 tsp Black Pepper
1/4 tsp ground Nutmeg
Confectioner’s Sugar (for dusting)

Directions:
  • In a large bowl, combine Flour, Baking Powder, Baking Soda, Salt, and Spices. Sift mixture.
  • In a large bowl, combine Butter and Sugar. Mix until well combined. Add Molasses.
  • In a small bowl, beat the egg and then combine with the Wet Ingredients.
  • Slowly add Dry Ingredients and Lemon Zest until well combined. Dough should start to pull away from the bowl. If too wet, add more flour, but very slowly and cautiously.
  • Place on a piece of plastic wrap, seal and place in Refrigerator and cool for for 2-3 hours.
  • Preheat oven to 350°F.
  • Roll dough into 1″ balls. Place parchment on cookie sheet, and place balls 2 inches apart.
  • Bake for 12 to 14 minutes. Cracking is normal.
  • Cool cookies on wire racks.
  • Roll in Confectioner’s Sugar, and let cool completely.

NOTE: Some people may add 1/2 tsp Cocoa powder, but that is not authentic. Some may also add nuts like Almonds to this, but the kind my family makes never had nuts in them.  This has always been a Holiday treat at my house, people saying they “taste like Christmas”.

Chocolate Cake

Ingredients:Vegetarian
3/4 cup Water, boiling
3 oz unsweetened Dark Chocolate
2 1/4 cups Cake Flour, sifted
1 tsp Baking Soda
1 1/2 tsp Baking Powder
1 tsp Salt
2/3 cup Butter
1 1/2 cups Brown Sugar, firmly packed
2 tsp Vanilla
3 Eggs, beaten
3/4 cup Buttermilk

Directions:

  • Preheat oven to 350°F.
  • In a medium bowl, combine Water and Chocolate, stirring until thick. Set aside.
  • In a medium bowl, combine Flour, Baking Soda, Baking Powder, and Salt.
  • In a large bowl, cream Butter, Sugar, and Vanilla until creamy and smooth.
  • Add Eggs to Butter mixture, and beat until fluffy.
  • Add melted chocolate to mixture.
  • Add 1/3 sifted Dry Ingredients and 1/3 Buttermilk to mixture, beating to combine.
  • Repeat until all Ingredients added and incorporated.
  • Pour into 2 greased 8″ or 9″ round cake pans.
  • Bake for about 35-40 minutes.
  • Let cool before frosting.

Suggested Frosting: Buttercream.

Chocolate Chip Cookies

Chocolate Chip Cookies

Ingredients:Nut Alergy WarningVegetarian
2 1/4 cups All-Purpose Flour
1 tsp Baking Soda
1 tsp Salt
1 cup Butter, room temperature
3/4 cup Granulated sugar
3/4 cup Brown Sugar
1 tsp Vanilla Extract
2 lg Eggs
2 cups Semi-Sweet Chocolate Morsels
1 cup Walnuts, chopped (optional)

Directions:

  • Preheat oven to 375° F
  • Combine dry ingredients (Flour, Baking Soda, and Salt) in a small bowl.
  • Cream the Sugars with the Butter and Vanilla. This will make a paste.
  • Add each egg to the wet mixture and combine completely.
  • Slowly add the dry ingredients mixture to the wet ingredients. You do not want to add all of it at once, or it will be difficult to mix.
  • Add Chocolate Morsels and Walnuts.
  • Grease Cookie Sheet
  • Using a Tablespoon, measure out the batter and place on cookie sheet. Space the cookie mounds 1 1/2 inches apart.
  • Bake 8 to 10 minutes. Remove to wire rack and cool.