German Sweet Rolls
In large bowl, dissolve yeast in water. Stir in milk, half cup of sugar, eggs, salt, and shortening or oil. Add enough flour (about 3-4 cups) to make a soft dough that pulls away from the sides of the bowl. Place dough on floured surface, then generously butter the inside of the mixing bowl (don’t bother to wash it first). Knead the dough up to … Continue reading German Sweet Rolls
Pennsylvania Dutch Corn Muffins
Preheat oven to 350 degrees. You can either generously butter 12 muffin cups, or use paper liners. Mix dry ingredients together. Mix egg, milk, and butter in separate bowl; add dry ingredients and stir until just mixed. Bake 20-25 minutes at 350 degrees. Continue reading Pennsylvania Dutch Corn Muffins
Jean Shelton’s Coffee Cake
Preheat oven to 325 degrees. Butter and flour 9 x 13 pan. Combine flour, sugars, nutmeg, cinnamon, vanilla, salt, and oil in bowl; when the mix is crumbly, remove 1 cup and reserve it for topping. Add egg, buttermilk, baking soda, and baking powder to batter and mix. Pour into baking pan, then sprinkle reserved mix over top. Bake at 325 degrees for 30 to … Continue reading Jean Shelton’s Coffee Cake
Pralines
This advice applies to a lot of candy making – divinity and meringues in particular – but don’t ever try to make pralines on a day with high humidity or storms. None of us are chemistry experts, but we know enough about what we don’t know to consult Chapter 12, “Sugars, Chocolate, and Confectionery,” of the excellent and frankly invaluable On Food and Cooking, by … Continue reading Pralines
Pâte a choux
In our house, this is “kluski” dough used in soup. Add Parmesan, and it becomes gnocchi dough. In French bakeries, this dough is used for eclairs, and cream puffs, and all kinds of delicious crispy pastries stuffed with cream and fruit. Master Paul Bocuse, however, uses 7-8 eggs per batch. Cook water, butter and flour over medium heat until batter pulls away from the sides … Continue reading Pâte a choux
Turtle Brownies
It occurs to us, as we flip through our recipes, that we have an awful whole lot of recipes for turtle brownies, turtle bars, turtle cake, and the like. We have a similarly alarming number of recipes for brownies and variations thereto. This recipe, from Carla’s college friend Nathan Mills, is not only easy to make (make a small child feel useful by unwrapping all … Continue reading Turtle Brownies
Chicken Alfredo
Sauté chicken breasts in olive oil on very low heat, turning frequently until chicken is very lightly browned and cooked through. Cut into strips. While chicken is cooking, cook and drain pasta. In sauté pan, make a roux from butter and flour. Add chicken broth, then Parmesan cheese to taste. When sauce is thickened, slowly stir in cream – about a cup. Add chicken strips … Continue reading Chicken Alfredo
Canned Chicken and Biscuits
We offer no apologies for including recipes with canned soup or biscuits in them – the oldest three siblings are baby boomers, and all of us grew up on this stuff. Agreed, most would be better with scratch-made sauces. But canned soups are popular again, so enjoy the grandma vibe. 1 can cream of chicken soup 1 large can mushrooms (stems and pieces, or, better … Continue reading Canned Chicken and Biscuits
Bierocks
Most cultures have a meat-filled pastry: calzones, pasties, pierogies, empanadas, dumplings among them. This is the Eastern European-Slavic version from our “satellite sister,” Jennifer Epps Grasela, Ania’s college roommate and lifelong best friend. This recipe takes about five hours’ work from start to finish, but the result is totally worth it. Bierocks do freeze well, and reheat well in the microwave; we think one day … Continue reading Bierocks
Yeast Rolls
Carla’s recipe card says this is from Ruby McIntyre. If this is really from Miss Ruby, the proprietor of Ruby’s Soul Food Cafe in Kansas City, beloved for fried chicken, chitterlings, and peach cobbler, and by generations of cops and jazz musicians, you will want to try this out. Dissolve yeast in water. After it dissolves, add all other ingredients except flour; slowly add 4 … Continue reading Yeast Rolls
Around Our Table 