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Saturday, December 27, 2008

Cranberry Apple Pies and Finnish Meat Pies


Today, for our daughter's birthday,
I made

Finnish Meat Pies



and 

Apple Cranberry Pie 

and I've added her text below.



A different take on the apple pie.
CRUST:
3 cups rolled (old fashioned) oats
1 cup unbleached all-purpose flour
½ tsp (rounded measure) salt
1½ tsp ground cinnamon
1/4 cup + 2 T. brown sugar
1 tsp pure vanilla extract
1 cup butter (2 sticks), melted

FILLING:
7 cups peeled, sliced Granny Smith apples
1 cup fresh or frozen cranberries
3 Tbs fresh lemon juice
1½ tsp ground cinnamon
¼ tsp ground allspice (or ground cloves)
¼ tsp ground nutmeg (fresh is best!)
½ tsp grated lemon rind
3 Tbs unbleached all-purpose flour
¼ cup brown sugar (packed)
½ cup sour cream

1.  Prepare crust: Combine all crust ingredients in a medium-sized bowl, and mix well. Press firmly and evenly into the bottom and sides of a 9 or 10-inch pie pan, forming a thick crust. Reserve about a cup of the crust mix for the topping.

2.  Preheat oven to 375°F.

3.  Place sliced apples and cranberries in a large bowl. Drizzle with lemon juice and sprinkle with spices; toss until well coated. Add rind. Sprinkle in flour and mix again. Gradually add brown sugar and sour cream as you mix. Don't worry if the apple slices break a little while being mixed and tossed.

4.  Distribute the filling into the unbaked crust. Sprinkle the reserved crust crumbs over the top and pat neatly into place.

5.  Bake for 45 to 50 minutes or until the apples are soft and the crust is nicely browned on the edges. Note: If the top appears to be browning too quickly during baking, cover loosely with foil (check after about 30 minutes).

6.  Serve hot, warm or at room temperature. This is doubly good with a nice scoop of vanilla ice cream.

Yield: 1 pie

Cooking Tips

*Depending on how thick you'd like the crust, you may have some crust mix left over. Use any remaining crust crumbs in little ramekins to make a couple of extra "apple crisps!"

Recipe Girl's Recipe Source
Adapted significantly from The New Enchanted Broccoli Forest

Thursday, December 25, 2008

Hubby makes Prime Rib

After I cooked (yet had lots of help from all of the family) several traditional Finnish Christmas dishes on Christmas Eve, my hubby decided he'd make the dinner on Christmas. He chose prime rib.








Here are some pictures he took while he was making it. I know he packed it with just the right granulation and amount of salt and tested the temperature often.

When it came out of the oven, we put *yesterday's casseroles back in cooling oven to reheat as we'd opted to just have left overs for the rest of the meal:)











Wonderful Roasted Prime Rib

The recipe my hubby used says "This method makes the BEST roasted prime rib. It never fails to produce a tender/juicy prime rib for me. Don't worry, the salt mixture will not affect the taste. It's purpose is to seal in all the flavor and juices".

SERVES 10

Ingredients

Directions

  1. Slowly add a little of the water to the Kosher salt and stir; then add a little more water and stir. Continue until the salt becomes the consistency of "snow" so that you can "pack" it on the roast and it sticks like snow (Sometimes you may need a little more or less of the water) -- YOU DO NOT WANT TO DISSOLVE THE SALT.
  2. Pat some of the salt mixture in a foil-lined pan in a rectangle big enough to put the roast on.
  3. Place the roast on the salt and pat the remaining salt mixture on the roast, covering completely.
  4. Inset a meat thermometer.
  5. Bake at 425 degrees for about 2 hours.
  6. (140 degrees for rare, 160 for medium).
  7. Remove the roast when the thermometer registers 5 degrees BELOW desired doneness.
  8. CRACK AND REMOVE ALL OF THE SALT CRUST.
*Christmas Eve Dinner included:
smoked salmon
rye bread
havarti cheese
rye and rice pastries (karjalan piirakka)
egg butter
ham
sauerkraut salad
rutabaga casserole (my Dad made this:)
carrot and rice casserole
potato casserole
strawberry rhubarb kisseli
pulla
lingonberry juice

Wednesday, December 24, 2008

Merry Christmas! Hyvaa Joulua!

Merry Christmas!  Hyvaa Joulua!  

We are busy in the kitchen making
Joulu torttuja, piparkakkuja, pulla, kisseli, karjalan piirakka, porkkana laattikko, and so on.  

We have posted a few of our family Christmas photos (work in progress) at http://theadamsfamilyphotos.blogspot.com 

Leave us a note here in the comments section.  

Monday, December 22, 2008

Bacon Wrapped Chicken

Tonight's FHE before Christmas was an open house at friends.  We didn't know if we could make it since other friends from MN were due to arrive.  They were delayed so we went.  Boy were they delayed!!  See story below recipe.  It was such a fun evening with many friends and wonderful food and games.  I made 

Bacon Wrapped Chicken

Place chicken breast pieces (personally not fond of chicken livers) in a ziplock bag. Add some Italian dressing and marinate in the fridge for 30 minutes.

Meanwhile, precook as many pieces of bacon as you would need in the microwave, oven or grill until partially done.

Wrap each chicken piece with a piece of bacon and secure with a toothpick. I also put in a water chestnut or pineapple chunk before I wrapped each one.
Place on a foil wrapped pan in the oven at 425 for around 15-20 minutes or until bacon is done the way you like it.

This is very easy and as Kent said, "You can't go wrong with bacon!"

Tuesday, November 25, 2008

Mrs. Newberry Biscuits for Thanksgiving

Categories: Breads
Usually I put space between each so they are round instead.
Title: Mrs. Newberry Biscuits

Description:
Thanksgiving dinner means you'll need the Mrs. Newberry Biscuits recipe. Our family always ate these then growing up. My Mother got this recipe from her neighbor Mrs. Newberry when they lived in Fort Riley, Kansas while my Father was assigned there for the military. My brother and I would smash our first one out of the oven, much to my Mother's shagrin, and smother it with butter. Later that evening we'd use them for turkey and tomato sandwiches. I think it's the sugar that makes them:)

Ingredients:
2 T dry yeast dissolved in 1/2 c. warm water with a shake of sugar on top
2 1/2 c warm water
3/4 c powdered milk (scant)
1 t salt
1 c sugar
1/2 c shortening or margarine
7 1/2 c flour (about)

Directions:
Mix and knead as any biscuit dough. Raise until double or about 1 hour in a warm place or a dishpan of hot water. Form into round balls, golf ball size or a little larger. Raise covered with dish towel in a warm place for 2 hours. Bake at 375 degrees for 12-15 minutes.

Monday, November 24, 2008

Sweet Potato Pie

I've been served Sweet Potatoe Pie before and really love it.  I've never made it before and no longer live near the acquaintance who made it for us, so I googled and found this recipe to try which sounds so good.  

It's also the first time I'm emailing my post to my blog.  So fun and handy!


Visit the Imperial Sugar Recipes Web site for other great Imperial Sugar and Dixie Crystals recipes!

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Check out this delicious recipe!

Janie's Old Fashioned Sweet Potato Pie

Ingredients
2 cups mashed sweet potatoes (cooked)
1 cup firmly packed Imperial Sugar Dark Brown Sugar or Dixie Crystals Dark Brown Sugar
1/2 cup butter, softened
2 eggs, separated
1/4 cup evaporated milk
1/2  tsp. ground ginger
1/2  tsp. ground nutmeg
1/4 tsp. salt
1/2  tsp. cinnamon
1 unbaked 10-inch pastry shell
Whipped topping (optional)

Preparation
Preheat oven to 425 degrees.  Combine sweet potatoes, brown sugar, butter, egg yolk, salt and spices in a large bowl.  Beat until light and fluffy.  Add evaporated milk.  Mix just enough to combine.  Beat egg whites in a separate bowl until foamy.  Gradually add sugar, beating until stiff.  Fold into large bowl.  Bake at 425 degrees for 10 minutes.  Reduce heat to 350 degrees and bake additional 45 to 50 minutes or until set.  Cool.  Top with whipped topping, if desired.

From the kitchen of Janie R., Austin, TX

*dark brown sugar is key:)

Thursday, November 13, 2008

Show Off Salmon-in-a-Crust


Tonight's recipe party theme is "Show Off".  This came immediately to mind for me.  I've only made it a couple of times a few years ago, but my Mother used to serve this at ladies luncheons or a small group.  She was first served this on an official visit to Heinavesi by Ambrosius in a Russian Orthodox Monastery and started serving it when they returned home.  

Salmon-in-a-Crust
Lohipiirakka--Finland
Every Finnish hostess has her own version of this fish pie.

1.5 cans salmon 
2 T butter
1 T lemon  juice
2 T minced fresh parsley
4-5 T dried dill weed
salt and pepper to taste
1 t onion powder
1 1/2 cups cooked rice
3 hard-boiled eggs
1 egg, thoroughly beaten
lots of melted butter:)
Lemon wedges for garnish

Drain water off of salmon, open second can, just scoop out half of it.  In a small bowl, mix together with a fork:  salmon, lemon  juice, parsley, dill and salt and pepper to taste. Refrigerate at least 20 minutes.  

Cover a large ungreased baking sheet with parchment paper.  Or grease baking sheet; set aside.  Shape on end to resemble a fish tail, not less than 6 inches wide.  Arrange pastry on prepared baking sheet.  Cut pieces of dough scraps to represent fins; press in place.  Spread salmon, parsley mixture over pastry within 2 inches of the edge.  Drizzle with butter.  Now make a layerof  rice and drizzle with more butter and sprinkle more dill weed over it.  Next make a layer of chopped boiled eggs and again drizzle with butter and dill weed.  

Roll remaining half of dough to a 20" x 10" oval.  Moisten edges on bottom crust with water.  Arrange top crust over salmon layer.  Press top and bottom crust, shaping fins and tails.  Brush surface with beaten egg.  

Preheat oven to 375 degrees.  Cut a hole where eye of fish should be.  Insert a small ball of dough to keep hole open.  With tips of scissors blades, cut top crust to simulate fish scales.  These also serve as air vents during baking.  Bake 35 minutes or until crust is lightly browned but still pale.  To serve, cut in crosswise slices.  Serve with melted butter, lemon wedges and Horseradish Mayonnaise.  Makes 8 servings.  

Cottage-Cheese Pastry
Rahkakuori--Finland
Use this lovely, flaky pastry for sweet or savory pies.

1 cup cold, firm butter
2 c all-purpose flour
1 small-curd cottage cheese
1-2 T ice water, if needed

In a large bowl, cut butter into flour until mixture is crumbly and pieces are about the size of peas.  Stir in cottage cheese until mixture forms a crumbly dough.  Knead lightly to shape into a ball, adding ice water a few drops at a time, if necessary.  Chill 30 minutes before rolling out. 

Keeps well in refrigerator if you'll use it within 2 days.  It freezes well, so make it ahead of time. 


Horseradish Mayonnaise
This is excellent with any cold fish.

1/2 cup whipping cream
1 cup mayonnaise
3 Tbsp. grated fresh horseradish

In a medium bowl, beat cream until soft peaks form. Fold in mayonnaise and horseradish until blended. Refrigerate 15 to 30 minutes for flavors to blend. Makes about 2 cups.

Beet Salad goes well with this.  Apple Juice is nice to serve as the drink.  Dessert could be lemon souffle. 

Beet Salad
Punajuuri Salatti

2 cans of whole beets
1 apple
1/2 tsp horseradish

Drain the beets and grate them.  Now peel the apple, remove the seeds and then grate it.  Add the horseradish and as you keep stirring it, tastes it and add until it has enough of a kick for you.  

Tuesday, November 4, 2008

Roll 'em up and eat 'ems


A family food tradition we have is "Lattyja"  or Finnish Pancakes.  My good friend growing up couldn't say it, so her family called them "Roll 'em up and eat 'ems".  Growing up we'd have them for dinner on Fast Sundays.  



Title: Lättyjä (Finnish Pancakes)

Description:
Crepe like dessert. Made in Finland, Sweden, Iceland, Germany and other countries.

Ingredients:
5 cups milk (can use powdered milk)
1 cup sugar
1 tsp. salt
4-5 eggs
1/2 cup oil
3 1/2 cups flour or little more

Directions:
Mix all ingredients and beat well. Let stand at least 1 hour. The longer it stands the better. Fry in pan with margarine over high heat. Pour batter into middle of the frying pan. Pick up pan and pour the batter around until it is thin and lacy.
Serve hot with sugar or fruit with whipped cream, or fruit jams, or powdered sugar with lemon and butter or whatever combination you experiment with.

Number Of Servings:Makes about 2 dozen pancakes.

Preparation Time:
Fry one at a time or have 2 frying pans going. Can make somewhat ahead if you have a way to keep them warm. I put them in the oven with a bowl of water underneath to keep them moist. A tortilla warmer would work too.

Cousin E is a legend because growing up, he set the record for the nieces and nephews eating 24 lattyja at one time. Cousin C holds second. A may challenge them in a few years. Anyway, I made an observation, if this recipe makes 24, then E can eat a whole batch by himself!!! A batch usually fed the 5 of us growing up and now the 6 of mine at this age.

Monday, November 3, 2008

Meat Pies for Sale

Finnish Meat Pies are sold at the train stations in Finland. I remember buying them at the "kioski" to eat. Apparently so does another woman whose Mother is also Finnish. I ran into her at the grocery store and she said she most remembers the meat pies at the "asema" but has never made them since she doesn't have a recipe for them.

Well my Mother has the meat pie recipe and I grew up eating them -- especially at my brothers' teenage parties and other fun events. I guess since they could be considered a Finnish hamburger, my Mother would serve them to teenagers. I've never made them myself though as I remember them being time intensive -- at least in ratio to how quickly they are consumed. 

Recently our daughter has been asking me to make them, so I guess it's time to make them for my kids and to share the recipe.  (Now I make them once a year on her birthday or when requested.  Like anything different to you, they get much easier to make the more you make them.)
Finnish Meat Pies (Lihapiirakat)
from Finlandia Ranch

Dough:

2 cups milk, heated
1 Tbsp. dry yeast, dissolved in a little warm water
2 tsp. salt
4.5 - 5 cups flour
1/2 cup shortening

Mix as you would any bread dough, working in the shortening last with your fist, kneading well.( I have sweet memories of watching my Mother with you strong hands kneading dough, but I use a Bosch with a dough hook instead.) Cover and let rise 1 hour.

Meanwhile prepare the filling as follows:

In a quart size kettle, boil 1/2 cup Quick Pearl Barley in 2 cups water for about 20 minutes or until all the water is absorbed. Stir now and then during cooking.

In another kettle, prepare the following:

1 1/2 cups chopped onions
1 beef bouillon cube
1 cup water

Boil these together until onions have wilted; approximately 10 minutes.

Then add to onions, 1 lb. hamburger, stirring until hamburger is cooked. Take off heat and now add the cooked barley and the following spices:
1 tsp. onion powder
1 tsp. white pepper
2 tsp. dill weed
and salt to taste.

Now your dough should be ready, so roll it out real thin, using 1/4 of the dough at a time. Use an empty Crisco can as your cutter. Place a tablespoonful of meat filling in the center of each round, moistening edges with a little bit of cold water. This helps seal it. Fold it in two and pinch it to seal it. Place on counter top to raise. By the time you have all of them filled, the first ones are raised and you can star t deep fat frying them. Drop as many pies into heated oil as you can. Let cook on one side, then turn over and cook the other side. Keep turning over a few times until brown. Take out with a slotted spoon and place on a paper towel to drain. Place another paper towel on top and a heavy bath towel, to soften the pies. Then cool and heat before serving. And of course eat some as soon as they are cooked. That is when they are best. Make a slit in the pie and squirt mustard or ketchup in.
Handy and quick snack to have on hand. Goes well in a lunch box or take along on a picnic. They freeze well. You may reheat them individually in the microwave or put a batch in the steamer to reheat them.

Hope you enjoy them as we do.

Sunday, November 2, 2008

Homemade Pizza

My husband was in the mood for his Mother's homemade pizza for lunch.  It's so easy to whip up the crust and we didn't even wait to let it rise.  Our youngest was my helper and he put half pieces of string cheese near the edges and folded over the crust so it was like a Pizza Hut too.  It really did taste oh so good!  I hope you'll give it a try.

Title: Mom Adams' Pizza Crust

Description:
Made overseas over the years when pizza was not available to her children.  Now requested of Grandma at every family gathering, especially for birthdays.

Ingredients:
1 c luke warm water
1 T sugar
1 T yeast
2 T olive oil
1 t salt
3.5 cups white flour

Hunt's Garlic and Herb Spaghetti Sauce

Directions:
Dissolve yeast in water with sugar. Add remaining ingredients and knead. Let raise 15-20 minutes.  Grandma just uses spaghetti sauce nowadays, but used to make her own sauce.

Add whatever toppings you enjoy.  She uses onion, green pepper, sausage, pepperoni, hamburger or ground turkey, mushrooms, cheese, etc. (I also like artichokes, black olives and tomatoes.)

Bake 425 about 15-20 minutes.



Friday, October 31, 2008

Halloween Salads

We spent some time this Halloween with Governor Sarah Palin 

and ret. Quarterback Steve Young 







and their flip cell phones!
We had so much fun.  All of them attended our ward trunk or treat.  Gov. Palin was a little hesitant at first.
Steve Young even attended our ward Harvest party earlier.  And they all stopped by our kids' schools.  What a Halloween treat!

My husband and I also attended a couples Halloween party.  I was asked to bring a Halloween salad.  Although one can find many Halloween main dishes, breads, desserts, drinks, and even appetizers, one area lacking in Halloween choices is the category of salads.  I did find this orange and black Halloween salad recipe and decided to make it to share.  Here is a picture of how it turned out.  I think I was supposed to mix it altogether, but liked the look of the orange bed of "spider legs" and the sunflower seed "fingernails" and the black bean "eyeballs" this way.  I'm not sure why parsley was added, but you can read more about this recipe at the link above.   My friend has some more pics from the party. 

The recipe calls for plum vinegar, safflower oil mayonnaise and french herbs.  I was unable to find all of these here, so I improvised with fig vinegar, olive oil mayonnaise and used what french herbs I did have on hand.  French herbs include basil, lavender, rosemary, tarragon, thyme and winter savory.  They are optional, but do add to the taste.  It tastes best the same day.  

Another choice I had was from the kid cookbook "Gross Grub" by Cheryl Porter my brother's family gave me years ago for my birthday.  Every Halloween I get a kick out of reading these recipes, but they sound to sick to eat.  
Hairball Salad with Saliva Dressing
Kitty's thrown up some fabulously fiber-filled hairballs!

ingredients
1 large ripe avocado
2 cups alfalfa sprouts
5-6 large carrots, washed, peeled and grated
Italian dressing

tools you'll need
paring knife, spoon, mixing bowl, fork, carrot peeler, grater and 4 salad bowls

Cut the avocado in half. Use spoon to scoop out the single large pit. Scoop the avocado meat out of its skin and into a bowl. Add alfalfa sprouts to the avocado meat and mash with a fork. (It is okay to leave small lumps.) Set the mixture. Divide the grated carrots between four salad bowls. Using your clean fingers and a spoon, make walnut-size hairballs from the avocado mixture and arrange them on top of the grated carrots. Pour Italian "saliva" dressing over hairballs and serve. Serves 4 cat fanciers

Sicko suggestion -- squeeze ribbons of chocolate icing "hairball medicine" out of a paper cone and onto the backs of your guests' hands, to be licked off for dessert:)

Monday, October 27, 2008

Sugar Cookies

Well, it's time to make some sugar cookies. I'm going to try a new recipe from my cousin. You'll find it below. Then you'll find the recipe I usually make below that. It was our FHE.


Title: Wil's Soft Sugar Cookie recipe

Description:
Cousin Gayla says, "This is our family recipe for cut-out cookies. We all (daughters-in-law, too) like it better than anything else we've tried."

Ingredients:
1 1/2 c. sugar
2 cubes real butter
4 c. flour
2 t. baking powder
1/4-1 t. nutmeg (your family's preference)
1/2 t. salt
2 eggs
1 T. vanilla
cream

Directions:
Beat sugar and butter together till fluffy. Add flour, nutmeg, salt, and baking powder. (It will seem like pie dough before you add the water).
In 1 c. measure, beat the two eggs. Add the vanilla, then enough cream to make one cup. Beat into flour and butter mixture.
Roll out and bake at 375 for 8 minutes. Cool and frost.
(Or freeze and frost later)

Number Of Servings:3-4 dozen

Preparation Time:


Read what others had to say:

Cousin Laurel says, "I do Valentine sugar cookies with the grandkids the Sunday before Valentine's Day. This year I decided to use this recipe instead of the one from the Lion House cookbook that I have been using for the past 25 years or so. We loved it! The dough was very easy to work with and the cookies were tasty and had a good texture.

I doubled the recipe, which was just right for my Bosch. I used the dough hook and poured in the cream mixture in a slow stream into the other mixed ingredients while the mixer was on. So much better than adding flour to the liquid ingredients like I usually do. Thank your for sharing the recipe, Gayla. I will always think of you and your mom when I use this recipe."


Title: Utah State University Sugar Cookies by Valene Tueller

Description:
Bro. Tueller was the USU Basketball coach when I attended "State". My Family Home Evening group attended Family Home Evening in their home one Valentine's Day. We made these sugar cookies and they are the BEST I have ever tasted. Many others agree and have requested this recipe, so I'm posting it here. I'm also posting it here, so I'll always have it. I was just putting it away from using it for Christmas goodies and our daughter's class.

Ingredients:
4 c flour
1 t baking powder
1/2 t soda
1/2 t salt
1/2 t nutmeg
Mix together in large bowl and set aside.
1 c butter
1 1/2 c sugar
1 egg
1/2 c sour cream
1 t vanilla
Frosting:
1 package powdered sugar
4 ounces cream cheese
1 t vanilla
milk
red food coloring

Directions:
Beat butter, sugar and egg until light and fluffy. Beat in sour cream. Add to dry mix. Add vanilla. Bake at 375 degrees for 12-14 minutes. They are best barely golden.
Frosting: Use softened cream cheese and stir it until smooth. Add the powdered sugar and then add just enough milk for a thick consistency. Then stir in the vanilla and a few drops of red coloring.

Number Of Servings:This makes about 6 giant cookies -- 2 per cookie sheet.

Monday, October 20, 2008

Aunt Ginger's Salsa

We were at Aunt Ginger's recently for Uncle Mel's funeral. It was a bittersweet occasion. His passing was such a shock, but as everyone looks back a few weeks, we see that it was his time. It doesn't make it any easier that he's gone however.

Whenever we are there or even when they visit, Aunt Ginger makes her famous salsa and this was no exception.  I asked her for it because I've had a hankering for it --partly missing them plus I love Mexican.  

Here is her response to me. I can just hear her saying it this way and you can get a feel for her personality too as you read it. I want to thank her for sharing it. 

About the salsa: I pretty much made this recipe up----when we lived in El Centro, there were two men from the main office of the company I worked for that came to our plant to do some work and decided to go to Yuma one evening after closing time. They went to a Mexican Restaurant there and when they came back the next day, they had a quart of salsa they had purchased the night before. I didn't even taste it, I just looked at the jar and decided I could make it myself----these guys were taking it back to Fresno to share with their co-workers there. So here goes-------

1 can petite diced tomatoes (28 oz can)
2 cans diced green chilis (2-4oz cans or 1-8 oz can) )
1 can tomato sauce (8 oz can)
1 bunch cilantro (use as much of it as you like--Burke doesn't like cilantro, so I would take some out before I added the cilantro--I do it to taste and I cut it up with scissors--just hold it tightly at the top of the bunch and start giving it a "haircut!")
1 onion, chopped fairly fine (Mel liked it finely chopped but when I was in a hurry it wound up in bigger chunks--do it the way you like it. You can also use green onions if you like them better--I have used them both--depends on how well you like onions!)
1/2 tsp black pepper (again, if you like it a little bit zingyer, use more--add pepper to taste)
1 tsp garlic powder, or I have granules, so that's what I use.
Add salt after it has had time to sit about 30 mins to 1 hour---just salt it to what you like--I have ruined a batch or so by using too much salt.


I think that's it. It's a "guess and by golly science."

Thursday, October 16, 2008

Spudnuts

Tonight's Recipe Exchange theme is "Potatoes".  We are having it the day our kids return back to school from their 8 school day "Spud Harvest" vacation.  My husband's family lived in Scotland for 2 years and they called it "Taddy Holidays".  

I certainly didn't need to ask anyone for any ideas of recipes using potatoes, but it was a great reason to finally ask for and make this Spudnut recipe we used to help our Drill Team Advisor Jessie make for a fundraiser each year.  They are so yummy.  

Spudnuts

3 1/2 tbsp. dry yeast
1/2 cup warm water
1 c mashed potatoes (instant may be used unless you can taste the difference like I can:)
1/2 cup sugar
4 tbsp oil or shortening
3 tsp salt
2 eggs beaten lightly
2 cups scalded milk
7 cups flour

Dissolve yeast in water. Cream the shortening, sugar, salt, and potatoes together. Add eggs and yeast. Mix well. Then add flour and milk alternating. Let rise. Roll out fairly thick, cut out and let rise again on greased sheets. Fry in deep fat and glaze. You don't want your grease too hot or they will be doughy in the middle.

Glaze:
2 1/2 cups powdered sugar
1/2 cup hot water
1/2 tsp vanilla

Tuesday, October 14, 2008

A "Peary" Simple Dessert

My Mother used to serve us coarsely crushed graham crackers topped with real whipped cream and canned pears.  My kids have been asking for it, so tonight I made it for dessert. 
The funny thing is the boys had just come home from the neighbors where they had been playing and our youngest exclaimed, "I'm  not hungry for dinner.  I just ate about 50 (fresh) pears!"  He still ate a little bit of dinner and this pear dessert, but didn't quite have enough room for seconds.  

When we had a pear tree, we used to use fresh pears too.  Canned pears just let you serve this quick, simple, refreshing dessert anytime or any season. 

Saturday, October 11, 2008

Reunion Potato Salad

We went to visit my husband's parents over "Spud Harvest".  His Mother made me a nice dinner including homemade potato salad.  I haven't had that since my Mother used to make it for us.  It was so yummy.  I know it is a labor of love and it so good.  

Here are each of their yummy, homemade with much, love potato salad recipes.  

My Mother-in-law's Potato Salad
(coming soon)
My Mother's "Reunion Potato Salad"
From the Kitchen of Finlandia Ranch

8 medium red potatoes, cubed
4 to 5 hard-boiled eggs, chopped
1 1/2 cups mayonnaise
2/3 cup sour cream
3 Tbps. sugar (this is key)
3 Tbps. cider or red wine vinegar
2 tsp. prepared mustard
1 1/2 tsp. dried minced onion
1 tsp. celery seed
salt and pepper to taste

Place the potatoes in a saucepan and cover with water.  Cover and bring to a boil; cook until tender, about 15-20 minutes.  Drain and cool.  Place in a bowl; add boiled eggs.  Combine the remaining ingredients; pour over potato mixture and toss to coat.  Cover and refrigerate for 6 hours or overnight. 

Yield:  8-10 servings.

Thursday, October 9, 2008

Delivering Harvest Treats to Harvest Workers

Twice this week we made  my Mother's Finnish recipe for  Old World Fresh Apple Butter Cake. Click on the title above and you'll find the recipe from a post I made last year.  

This year one of our sons helped his Dad make this as a bundt cake for my birthday.  We visited the place I first had my birthday cake during harvest time and ate my birthday cake there.  

Notice the white icing on it?  

Well, when I was 3 my Mother made me a beautiful white cake with white frosting and took it out to the field to share
 with the workers.  




When my Dad brought the combine to a stop, 
the white cake was suddenly a "chocolate" (dusty) cake!!  After that, my birthday cakes became bundt cakes.  This one is a favorite of mine.  I had to laugh when he put a white glaze on it because we were in the spud field after all.   Thankfully, this year, it had already been harvested there and we avoided the "chocolate".  
 


Then then we went to the spud cellars and delivered mini bundt cakes they'd made to the Harvest workers.  




Then I made them for the Young Women's activity where we deliver a treat one day of harvest to the other Young Women who are working in the Potato Harvest.  


I just love the memories, smell, sight, sound and touch of "Spud Harvest"!  

Wednesday, October 1, 2008

Banana Pumpkin Bread

Since I had some over ripe bananas and some left over canned pumpkin, I gave this recipe for Banana Bread a try. I doubled the recipe, using the 4 bananas I had and the left over pumpkin.   

It made 24 muffins and 8 mini loaves.  I love the chocolate chips in it especially and was pleased with the blended taste of the banana and pumpkin.  I had never sprinkled sugar on before, but it was suggested in the recipe and I liked it, although I guess I need to add it sooner, so it melts in more.  

This made for a yummy after school treat and fun delivery to some neighbors too.  

Monday, September 29, 2008

Autumn Pumpkin Pancakes and Cookies

It feels like autumn, so this morning we started off with Pumpkin pancakes.  I happened upon this sisters recipe blog and found the recipe. Our kids really liked them and want them on Halloween morning too.  I served them with applesauce and cinnamon sugar sprinkled on top.  

Since I had to open a can of pumpkin and didn't use it all, my son is making Pumpkin cookies for FHE.  My son and his friend are baking them.  I found it on one of those sister's linked blog of recipes with other friends.  

It's so handy to have the internet to look up recipe ideas from. 

The cookies called for pumpkin spice, which I didn't have, so I googled for a substitute and found this 
Pumpkin Pie Spice Substitute
1/2 teaspoon cinnamon plus 1/4 teaspoon ginger and 1/8 teaspoon EACH nutmeg and cloves can be substituted for 1 teaspoon pumpkin pie spice.

In search of buttermilk pie

This caught my eye this morning. I just love "Magelby's" Buttermilk Pie and since I no longer live nearby where I can get it, I occasionally wonder if I can find a recipe like it or not. Well this morning an ad popped up and I found

. . . one of Colonel Harland Sanders' favorite recipes. It's for Buttermilk Pie, a Kentucky specialty. And, of course, it goes great with fried chicken.


Buttermilk Pie
Beat 4 eggs and 3/4 cup sugar together until light and lemon colored. Add the flour and beat more.

2 Tbs. Flour
4 Tbs. Melted Butter
Grated Rind of 1 Lemon (yellow part only)
1 1/2 Cup Buttermilk (churned buttermilk is best)
1 Tsp. Vanilla
3 Tbs. Lemon Juice

Sprinkle a little Cinnamon on top after filling is in the crust.

Mix butter, vanilla, lemon juice, rind and buttermilk. Add it to the egg mixture; pour into baked but not brown pie shell. Cook at 375 degrees 20 to 30 minutes. (Overcooking makes it tough.)

At Magelby's, I'd get the raspberry sauce over it. I think I'll give this a try.

Sunday, September 28, 2008

Sunday Dinner

It's so nice to have help with the Sunday meal by everyone in the family.  Today I had help with the Pork Roast and gravy by my hubby.  When I was eating it I suddenly realized it tasted so familar. It was!  He'd snuck onto our RS Blog to get the recipe used for Kahlua Pork

Dessert, fruit salad, veggies, and biscuits were made by our kids and I did the mashed potatoes.  Our guests set the table.  

Since it was "Fast Sunday", where we fast for 2 meals and give the money we would have used for those meals to the Bishop, who gives it to those who need it as a "Fast Offering".   I didn't want to make rolls, because of the smells, before church, so we tried Drop Biscuits. Here is the recipe we used.    
Drop Biscuits<-----click here to go to the link
2 cups All-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup shortening
1 cup milk
Preparation:

Combine flour, baking powder, and salt; cut in shortening with a pastry blender until mixture is course. Add milk, stirring until dry ingredients are moistened. Drop dough by heaping tablespoonfuls onto a lightly greased baking sheet. Bake at 425 degrees for 12 minutes or until lightly browned. Makes 1 dozen.
Our  youngest did a great job making his 1st fruit salad all by himself, as neither I nor Dad had much extra time to do much other than answer questions like, "Do we have more pears?" or "Can I add another banana?"  He was so proud of his combine fresh and canned salad of whatever we had on hand.  It was so worth the stickiness and peels on the table and floor:)

Wednesday, September 24, 2008

And the Asian Recipe Winner is Nasi Lemak

My Maylasian friend sent me an authentic recipe.  I'm not sure if I will find everything or how it will turn out, but I'm going to give it a try today. 

Soon Heng Lim says, "One of the easier to make Malaysian recipes is Nasi Lemak, together with Roti Canai, the National dish of Malaysia." 

Nasi Lemak

Ingredients:
300g long grain rice
2 shallots
2 slices ginger
1/8 tsp fenugreek seeds (halba)
1 tsp salt
375-400ml coconut milk (from 1/2 a grated coconut)
2 pandan leaves, knotted (Not sure if you're going to find this in the US! Maybe find a substitute...a fragrant herb)
The local Thai restaurant  had this!


Method
Wash rice until clean then drain. Put rice, shallots, ginger, fenugreek and salt in a rice cooker. Pour coconut milk over the rice. (The level of the coconut milk should be 2cm above the level of the rice.) Cook rice until dry then use a wooden laddle to loosen the grains.

Sprinkle the rest of the coconut milk over the rice. Give it a stir with a pair of chopsticks to distribute the milk evenly. Stand for 10 to 15 minutes to allow the rice to absorb the coconut milk. Keep rice warm before serving with other condiments.

Sambal Ikan Bilis: OPTIONAL (Soon Heng says, "I suggest you serve the rice with just the Rendang below. After all you are providing just a taster, right?") I'm not making this tonight.

1 bombay onion
1/2 cup dried ikan bilis (anchovies)
1 clove garlic
2 tbsps tamarind juice
4 shallots
8 dried chillies
Prawn paste (belacan) (Optional)
Salt and sugar to taste

Method
Fry the ikan bilis until crisp and put aside. Grind the prawn paste together with shallots, garlic, deseeded dried chilies. Slice the bombay onion into rings. Heat 2 table spoons oil in a pan and fry the ground ingredients until fragrant.

Add in the onion rings. Add tamarind juice, salt, sugar. Cook, stirring occasionally until the gravy thickens. Add in the ikan bilis and mix well. Serve with steaming hot Nasi Lemak.

Beef Rendang (Beef Chunks cooked in coconut milk)- DO THIS ONE

Ingredients:
600g beef topside, cubed

Grind together:
4 tbsp chilli boh
7 shallots
5 cloves garlic
4cm piece ginger
2 onions
4 stalks lemon grass, finely sliced
3cm piece galangal (blue ginger)
The local Thai restaurant had this too! 
1 tbsp cumin powder
1 tbsp fennel powder
1 litre thick coconut milk (extract from four grated coconuts)
1 litre water
1/2 cup kerisik (pounded dry-fried grated coconut)
1 tbsp finely-shredded daun limau purut (lime leaves)

Seasoning:
1 tsp salt or to taste
1 tsp brown sugar or to taste

Method
Combine beef, coconut milk, water and ground ingredients in a deep saucepan. Simmer over low heat for one and a half to two hours until beef turns tender.

Add kerisik and continue to cook until the gravy turns thick and dry. Add seasoning and daun limau purut. Cook until beef is almost dry.

GOOD LUCK!


It turns out our hostess and her husband had lived in Maylasia for 6 months while he taught some Finns from Nokia. They both seemed to think it tasted authentic and were excited to eat it again.
To see what everyone else brought go to this site  or to see pictures of it go to this site

Tuesday, September 23, 2008

Casserole of Rice and Beef


I had a pound of hamburger thawing out in the refrigerator and with a green pepper from my neighbor's garden, and some food storage, I made a casserole dish my Mother often made us growing up.  She got it from Joyce, her neighbor during their Army days, and it's one I've always liked and that kids usually like as well.  

Casserole of Rice and Beef

1/2 cup dry rice
2 cups canned diced tomatoes or tomato sauce or a mixture of the two
3/4 to 1 lb. ground beef
1/2 green pepper, diced
1 medium onion, chopped (dehydrated can work as well)
dash of black pepper
1 tsp. salt
2 cans water from tomatoes

Sort rice, but do not wash.  (I love these older directions).  I also have heard now that you should wash the rice so that the arsenic comes off of it!  Melt 2 T butter (I still use this even in this Pam or EEOV era) in a frying pan.  Add dry rice, chopped onion, diced green pepper, salt, pepper and hamburger.  Brown to a rich golden brown.  Add tomatoes and water.  Let simmer in the covered frying pan (I only use cast iron nowadays) for 30 minutes.  Watch it so it doesn't dry out.  Serve with a dollop of sour cream.  

It also goes nicely with corn I think and/or green salad.

I given this recipe with canned goods when it is "food storage" bridal shower.  I give rice, canned tomatoes or tomato sauce with the recipe for their food storage.  Often I buy tomatoes that have diced green peppers in them so I can make it without buying a fresh green pepper. I've even given them canned corn too, so they'll have a side.  

NOTE:  Nowadays I like to make the rice in a rice cooker or use leftover rice.  I also often use already fried hamburger.  Just fry the rest together and then add in the rice and hamburger at the last. 

Responses to my request for Asian Themed Recipes

Do you have an easy, yummy Asian recipe you make? This month's recipe theme is "Asian" and I'm at a loss, except for Top Ramen:) Can you help me out? It would be most helpful. Thanks!

Here are the responses I received. I need to hurry and decide, so I can get the recipe turned in on time:)


Have you ever made the yummy salad with cabbage and uncooked top ramen noodles? This one isn't the salad with top ramen, but another favorite. i love this Asian Noodle Salad. keri

Asian Noodle Salad

adapted from Jamie Oliver
1 package linguine noodles, cooked, rinsed, and cooled
1/2 to 1 head sliced Napa cabbage
1/2 to 1 head sliced purple cabbage
1/2 to 1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin (if available)
1 small bag bean sprouts (also called “mung bean sprouts”)
3 sliced scallions
3 peeled, sliced cucumbers (I didn’t have a cucumber for the photos above, but they’re yummy in the salad)
LOTS of chopped cilantro—up to one bunch
1 can whole cashews, lightly toasted in skillet (again, I didn’t have them for the photos, but have used them before and they’re…sublime.)

DRESSING:
Juice of 1 lime
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup brown sugar
3 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapenos, chopped
More chopped cilantro—LOTS
Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.
*Dressing keeps up to three days before serving, WITHOUT cilantro.


Lettuce Wraps

One of my favorite recipes is Lettuce Wraps. My friend Merrigay gave it to me.
Ingredients:

Green onion
Yellow onion
Yellow Pepper
Green Pepper
Red Pepper
( I use whatever onion and pepper or peppers I have on hand...and to me they have always tasted good) Diced...exact amounts I know not...whatever looks good
1 lb hamburger
In a seperate bowl mix: 2Tablespoons(or more)...I usually use 3 to 4 of Soy Sauce; 1 tsp. cornstarch; 1/2 tsp. salt; 1/4 tsp. pepper; 4 tsp. sugar.
Add mix and peppers and onions to the hamburger.
When you have it mixed, leave it on the counter until you are ready to fry it.
Fry the mixture
Serve it with cooked rice
Place the rice and mixture in lettuce. (I choose whatever lettuce looks good:))
Enjoy
For whatever reasons I have been told that this recipe does not double well.
Anyways, it is an easy and yummy recipe for me.
Have a great week!
Nancy


Sweet and Sour Chicken

3/4 c. sugar
1/2 c. vinegar (someone told me apple cider was better than white)
1/2 c. chicken broth
3 1/2 Tbsp. ketchup
1 Tbsp. soy sauce
3 lb. chicken (boneless/skinless), cut into strips
Garlic salt
Cornstarch
2 beaten eggs

In saucepan, heat and dissolve first 5 ingredients. Sprinkle chicken with garlic salt, then dip each piece in cornstarch, then beaten eggs. Fry chicken in oil until browned. Put chicken in 9x13 inch casserole dish and pour liquid mixture over the top. Bake at 325º for 1 hour. Turn chicken over on the 1/2 hour. Serve on top of white rice.

*Note- We double the sauce part because we like some extra for our rice.

Hopefully this helps some. Let me know how it turns out!

Love Jessica


Hi : the only thing I really make asian is sushi rolls, like the california roll. You need nori (seaweed Paper) sweetened rice and the veggies and fish that go inside. You also need the bamboo mats to roll it in .Do you like those? You can get the directions off the internet. They are so yummy , my kids love them especially with lots of wasabi and pickled ginger.  Other than that I just love the asian peanut dressing and put it on salads or marinade chicken in it and serve with rice.

wendy

This first recipe is one that I used to make a lot for parties. It can be an appetizer and served with rice for a main dish.

Sweet and Sour Chicken Wings

3 lbs chicken wings
1/2 c flour plus 1/2 c cornstarch
2 eggs (well beaten)

Sweet and Sour Sauce

1 c sugar 3-4 T Ketchup
1/4 c water 1 tsp Accent
1 T soy sauce

Use only the drumstick part of the wings and the middle section. Sprinkle with garlic salt and accent. Let stand for 1 hour. Mix flour and cornstarch. Flour pieces in mixture and dip in beaten eggs. Fry until golden in oil. Drain on paper towels. Put in baking dish and pour heated sauce over. it. Bake at 350 for 40 minutes.
Serve with white rice for dinner. This is easy and yummy! Mom


I found another Chinese Chicken Salad that sounds good. Mom

Chinese Chicken Salad

3 cups cooked Basmati Brown Rice
1 cup cooked chicken breast, cubed
1 cup of sliced celery
1 can 8 oz. sliced water chestnuts, drained
1 cup fresh bean sprouts
1/2 c slice fresh mushrooms
1/4 cup sliced green onion
1/4 cup diced red pepper
3 T lemon juice
1 T reduced-sodium soy sauce
1 T sesame oil
2 t grated fresh ginger
1/4 t ground white pepper
Lettuce leaves

Combine rice, chicken, celery, water chestnuts, bean sprouts, mushrooms, onions and red pepper in a large bowl. Combine lemon juice, soy sauce, oil, ginger and white pepper in a small jar with lid. Shake well and pour over rice mixture; toss lightly Serve on lettuce leaves. Serves 6. One serving contains 248 calories, 11/5 protein, 5.8g fat, 37.1g carbohydrate, 1.5g dietary fiber, 593mg sodium and 20mg cholesterol.

Thursday, August 28, 2008

Ice Cream, Ice Cream, We All Sing for Ice Cream

My neighbor made this dessert last night for our YW's activity -- "singing at the botanical gardens" and shared the recipe with us.  The girls had specifically requested it from her.  

I believe it's the same dessert she brought us when we moved into the neighborhood.  It's yummy, so give it a try, because she also said, "It takes about 5 minutes to make!"

Ice Cream Sandwich Dessert


10 ice cream sandwiches
1 jar chocolate fudge sauce
caramel syrup
1 (20 0z.) Cool Whip (real whipping cream gets watery)
1 Heath or Skor bar, crushed

Layer ice cream sandwiches in the bottom of a 9X13 inch pan (you might have to cut one to make it fit.) Pour entire jar of fudge sauce over sandwiches and spread evenly. Drizzle thin layer of caramel syrup over the chocolate. Spread Cool Whip. Sprinkle candy bar over top (the candy bar is easier to crush if frozen first). Freeze.

Sunday, August 24, 2008

Why isn't it called "salmonfish"?

Our daughter was making tuna fish sandwiches for our lunch yesterday and asked why other canned fish isn't called _____ fish?  Good question, because we just call it tuna in the ocean, but once it's canned it's called tuna fish, but canned salmon isn't called salmon fish, it's still salmon and so are all the other types of canned fish.   

I found a recipe for Salmon Loaf that my Mother asked my Husband's paternal Great Aunt Beth for.  I made it (see recipe below) for lunch today with some steamed squash our neighbor brought over yesterday.  My picky eater said, "This is my new favorite way to have salmon!"  Those words made it worth trying.  

Talking about canned salmon brings to mind my paternal Grandmother who ate a lot of pink salmon, because she wasn't much of a meat eater. It was always on her shopping list for Grandpa to pick up in town.  (He always did the shopping.)  I too find myself buying canned salmon to have on hand.  In fact, Monday I bought more at Sam's Club -- along with canned tuna fish, canned chicken, canned turkey, etc. -- in preparation for cold lunches for school -- which started Wednesday.  

I know Grandma used to make Salmon Patties at least, because we also ate them growing up and occasionally I make them for my kids.  It's something you can make quickly from what you have on hand.  It's something I should have made last night when my son asked for homemade hamburgers for the 3rd time in a row.  


Salmon Patties  -- Grandma Rhoda

1 lb. can salmon fish:)
1/2 c. dry bread crumbs or soda crackers
1 beaten egg
a little cream or liquid form salmon (they always had eggs and cream on hand on the ranch)
seasoned salt to taste
some onion powder

Drain salmon.  Clean off skin.  In a bowl, break up fish with a fork.  Mix in other ingredients. Form into patties.  Fry on both sides in butter.    

Serve with tartar sauce and fresh, sliced tomatoes.  (Our tomatoes are coming on right now!)


Salmon Loaf -- Aunt Beth 

1 16 oz. can salmon, drained and flaked
2 eggs
1/2 c. milk
1/4 c. chopped, cubed, dill pickles
2 Tbsp. grated onion
1 Tbsp. lemon juice
2 tsp. dried parsley flakes
1/4 tsp. salt
1/8 tsp. pepper

Mix together salmon and eggs in mixing bowl; mix well with fork.  Add milk and bread crumbs.  Stir in the rest of the ingredients and mix well.  Turn into greased 8 1/2 in. x 4 1/2 in. loaf pan.  Bake at 350 degrees for 50 minutes.  Serve warm with sauce.  Makes 4-6 servings.