Some of these recipes can be made ahead, some of the baked good can be frozen in advance and keep well.
The drink is better made a few days before drinking or handing out as presents.
Pecan Corn Bread..this is a whole wheat bread with cornmeal added, once baked and cooled they can be wrapped in wax paper and foil & frozen for up to 3 months
makes 2 x 21/2 pound loaves
4 cups whole wheat flour ( or 2:2 with unbleached all purpose flour)
1 cup yellow cornmeal
1 tsp sea salt
1 tbsp dried yeast
1/4 cup honey
1 1/2 - 2 cups milk
1/2 cup unsalted butter
2 large eggs
1 cup chopped pecans
1) Combine the flour with the cornmeal
2)Then in a large bowl mix half this mix with the salt and dried yeast.
3) in a large saucepan combine the milk, butter and honey until lukewarm.
4) slowly add this mix to the yeasted flour, and beat for 2 mins.
5) add the beaten eggs and pecans
6) slowly add the remaining flour and cornmeal mix and work with hands to produce a stiff dough.
7) Knead for about 2 mins on a floured board, then divided into 2 pieces, place in greased pans, and allow to prove in a warm place until doubled in size ( approx 1 hour)
8) bake in a 375f pre-heated oven for about 30 mins, until golden brown and sounds hollow.
remove from oven wait 20 mins then un-mold from pans and cool on wire rack
Cheese Sticks
2 tbsp softened butter
2 cups grated Strong cheese ( Cheddar, Wenslydale & etc.)
1 large egg
1/2 tsp sea salt
dash ground pepper
1 cup whole wheat flour
2 tbsp water
seeds of choice ( caraway, poppy, sunflower, fennel)
Beat butter with the cheese, beaten egg and seasonings.
Stir in the flour and the water and mix well
Using hands knead the dough for 4 mins and shape into a solid roll ( the dough will be stiff).
allow to rest for 15 mins then using wax paper roll into 1/4 inch thick roll.
cut into logs, strips or other shapes.
Place onto an ungreased cookie sheet and bake at 400f for 8-10 mins
cool on wire racks
can be frozen individually on a cookie sheet cooked or in a roll, unbaked ( defrost unbaked in the refrigerator).
For our 4 legged friends..."gourmet" dog biscuits
1 1/2 cups whole wheat flour
1 cup rye or buckwheat flour
1/2 cup nutritional yeast or 2 cups bottled beer
1 cup bulgur wheat
1/2 coarse cornmeal
3 tbsp chopped parsley ( good source of Vit C and calcium)
3 minced garlic cloves ( a good antibiotic and also prevents fleas)
1/3 cup powdered milk
1 tsp dried yeast
1 3/4 - 2 cups warm water
In a large bowl mix the dry ingredients.
In a large sauce pan bring the water and beer ( if not using nutritional yeast) to lukewarm and remove from heat.
Add the lukewarm liquid to the dry and mix well..the dough will be stiff, if very dry add more warm water or beer
Let the dough rest for 30 mins then roll out to 1/4 inch thick and cut into desired shapes
place on an ungreased cookie sheet and allow to stand at room temp for 40 mins
Bake at 325 for 35-45 mins until crisp
cool on wire racks and store in an airtight caddy or bag
Rich Spiced breads..great for any holiday or gift giving ( but always keep one for yourself)
makes 2 x 2 1/2 pound loaves
5 cups wholewheat flour
2 tsp dried yeast
1 tsp sea salt
1 tbsp ground cardamom
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 cup water
1/2 cup honey
1 cup milk ( nut milk will work too)
1/4 cup unsalted butter
2 large eggs at room temp.
IN a large mixing bowl combine 2 cups flour, the yeast, salt, & spices and mix well.
in a saucepan gently heat the butter and all liquids to lukewarm.
Remove from heat and whisk in the beaten eggs
Beat this liquid to the spice and flour mix and work it for 3 minutes.
1 cup at a time add the rest of the flour to make a firm dough.
Knead on a floured board for about 4 mins adding flour as needed.
Place in a greased bowl and cover and let rise for 2 hours in a warm, not hot place.
Punch down the dough and divide in 2 parts.
roll each part into a ball and place on greased cookie sheets.
Cover & let rise 35 mins
Brush with egg wash or milk and bake at 375f for 30 -40 mins until golden brown.
cool on wire racks
Can be frozen when cool and defrosted on a kitchen towel overnight.
These are great toasted for afternoon tea or with boiled or poached eggs, with slatherings of unsalted churn butter
"Irish Style" Cream Liqueur..this costs a fortune in the stores yet is very easy to make, and if you plan it now the alcohol may be cheaper than in December...because it is strong, it can keep for up to 6 months in the fridge without being opened, but honestly once people try it there will be none left.
in a blender ( everything at room temperature except the cream)
2 cups whipping cream ( not half and half and not double cream)
1 x 14oz condensed milk ( this is the sugar added type)
3-5 cups whisky, bourbon,rum or brandy( choose a good one)
3 tbsp very good chocolate syrup ( not fudge topping)
2 tsp good quality instant coffee
2 tsp top quality vanilla extract ( not essence)
1 tsp almond extract (not essence)
This makes 2 large bottles providing you are not sampling too much!
Blend really well, and pour into capped/seal able bottles.
Be warned "if you taste test too much" you might forget what you are doing.
This is fantastic and I know it's a popular recipe I have just added more ingredients and I used to make over 100 bottles every winter holidays for a friend and her company clients..it also make a great sauce for fruit tarts and ice cream.
Also good for "Irish Coffee" when poured into a hot "cup of Joe"..Kathy in Davos Switzerland you will love this!, as will Emma in Southend, England, and Kathy and Rod in Kent ,England are the ones who pour on their fruit tarts.
This is not a sticky sweet liqueur ( like the commercial brands) because of the alcohol involved, coffee and extracts added.
Enjoy these Vintage American recipes some are over 100 years old, well tried and true and Happy Holiday cooking..I will be adding more Holiday cooking blogs..these are just some that can be made well in advance..except the Cream Liqueur might have to be made every week once you try it
Once made it HAS to be stored in the refrigerator.
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