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.

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!

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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:)

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.  

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.

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.

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.