Waldorf Salad

Anyone remember Waldorf Salad from years gone by? Well, even though I have seen it in older cookbooks, I don't remember eating it until just recently. My sister in law asked me to make one and bring it to a family birthday party. So after perusing the internet and reading through my vast collection of cookbooks, I tweaked some and came up with my version of the Waldorf Salad. For the party, I made up a big batch, expecting to bring home leftovers and enjoy them over the next few days. When I opened the dish at home later, I was shocked to see it almost finished off!

The basic salad consists of usually apples, celery and nuts with either raisins or grapes. The dressing varies a little but is usually mayonnaise and/or sour cream, or yogurt. I initially wasn't sure about using mayonnaise in the dressing with yogurt but it went together very well. Also,  I have decided that I prefer to use a variety of apples since you get all the different nuances of apple flavor working together.

I have varied the dressing a couple ways and each is equally delicious. The first time I made the salad, I used equal parts mayonnaise and vanilla yogurt. The second time, I only had about 2-3 Tbsp before I ran out of mayonnaise. So I just added that to enough sour cream to equal the vanilla yogurt and it was still very good. Try both of the versions out! As a side note- the amounts may vary depending on the size of your fruit and I often eyeball my amounts. I like to use about 1 part celery: 2 parts grapes: 3 parts apple.

Makes about 10 cups

Ingredients:

• 6 apples, variety of types coarsely grated or chopped
• 4 ribs of celery hearts, chopped
• 1 pound of grapes, halved or quartered if large
• 1 cup chopped walnuts (even better flavor if slightly toasted before chopping)
• 1 cup vanilla yogurt
• 1 cup mayo or sour cream or mixture of both

Directions:

• Chop the fruits, celery and nuts. 
• Mix together the dressing ingredients. 
• Pour over the fruit and mix well.
• Refrigerate until serving. 

Succotash

Succotash is a dish that immediately takes me back to my grandmother's house. She seemed to regularly make this and would offer us some when we came to visit. I came to enjoy this dish very much and eventually joined her in a mission to find the beans when local growers stopped growing them for the markets around us.

This dish was especially popular years ago with farm and country folks. The dish is based on beans (often lima beans) and corn. However, the version my grandmother always made is quite different- she always used a shell bean.

The shell beans that my grandmother and great grandmother used seem to resemble closely the cranberry bean- the shells were a red and cream/white variegated pod and the beans also had a similar creamy background with reddish swirls around the bean. When dried, they are often anywhere from a tannish/red flecked color to a darker reddish/brown color. These beans can be difficult to find- I was not able to find them for many years after I married and moved away from the area where I grew up near my grandmother.

For this reason, my grandmother tried to find farm markets that would sell the shell beans so she could make her succotash the "right way"- she actually canned the beans together with fresh sweet corn, cut from the cob. The two would cook together during the canning and the flavors would be so concentrated. After I married, she gave me some beans to plant in our garden, with the idea that we would share some of the harvest with her. So I decided to can the beans and corn together- when I finished canning, I thought I was doing something wrong because almost all of the juices came out of the jar and everything cooked into a solid mass. When I was talking lately with one of my aunts about this recipe, she told me that this is how the jars of beans/corn come out. Anyhow, I do know that the flavor was different than just cooking the beans and then adding in the corn.

My grandmother grew up in a poor family where most of the children spent their teenage years working on nearby farms because the family needed the money and could not really afford to feed and clothe everyone. This is one of the family dishes that was passed down from her mother and could be made with things from the garden that were inexpensive and yet filling. 

If I do not have the home-canned beans and corn, I found that you can get a pretty close flavor by pressure cooking the beans (saves a lot of time and there is no need to soak the beans first) and then simmering the beans and corn together for an hour or two. If you do not have a pressure cooker, try cooking the beans in a crockpot on high for about 6 hours. This is a very simple dish- my grandmother only used the beans, corn, salt and pepper, and some canned milk at the end. Now, on the other hand, I have never been one to leave a simple recipe alone! So I have almost always sauteéd some onions and celery to put in the succotash, added chunked potatoes to make it more of a main course soup and added some other seasonings.

These beans were quite red (usually the beans are more of a brown color when cooked) and colored the succotash. They still taste the same. The corn was farm-fresh grown and frozen white corn that is very sweet.

Servings: about 8-10

Ingredients:

• 1 pound bag of cranberry beans or similar shell beans
• 1 quart bag (or 4 cups) of frozen or fresh sweet corn with juice
• 3 medium-large potatoes, cut into chunks (optional)
• chicken soup base or broth
• water
• 1-2 large onions
• 2-3 cloves garlic, grated or pressed
• seasoned salt/pepper
• 1-2 Tbsp dried parsley
• evaporated milk or cream

Directions:

• Cook the beans as instructed on the package, or cover beans in a slow cooker with about 2-3 inches of water and cook on high in a slow cooker for 6 hours, or in a pressure cooker for about 30 minutes. Drain beans from liquid.
• In a dutch oven style soup pot, sauté onions with a couple Tbsp of olive oil until they become translucent. 
• Add in the garlic and sauté for a couple more minutes, stirring constantly.
• Add the beans, sweet corn, chunked potatoes and enough water/broth to cover all the ingredients. If using water, add in a few bouillon cubes or a few Tbsp of soup base. 
• Season with salt/pepper and dried parsley.
• Simmer together until beans and potatoes are soft. 
• When finished cooking, add in milk/cream gradually until broth is milky-- if you use a whole can of evaporated milk, it will be quite thick. If you desire a thinner succotash, you may need to add a little more water to thin it out. Season to taste, adding more salt as needed.

*We recently ate succotash (made for this picture without the potatoes added) over top of mashed potatoes and it was delicious.

If you are only cooking for a couple people, cook up the entire recipe and then freeze half of the succotash for another time- although it is best frozen if you do not add in the potatoes.

Plain Muffins

This is another one of the nice little foods we had at our cooking club tea party recently. One of the members shared her family's old recipe that she remembers being served at her aunt's home many times when she was young. This is a simple muffin (I was struck by the idea of a plain muffin when she shared them with us at first!) but is wonderful with jam or lemon curd as we had them at the tea party. They are not very sweet- just a hint of sweetness. Since they are easy to make, they are great to make for something different for a snack or tea-time.

Makes 1 dozen regular sized or 36-48 mini muffins (depending on amount used)

Ingredients:

• 2 cups flour
• 3 tsp baking powder
• 1 tsp salt
• 4 Tbsp sugar
• 1 egg
• 1 cup milk
• 4 Tbsp melted butter, shortening or oil
• optional: 1 tsp vanilla 
• optional: confectioner's sugar for dusting

Directions:

• Preheat oven to 375 degrees.
• In a medium bowl, beat egg slightly and add milk and fat, as well as vanilla if using.
• Sift together dry ingredients and then add into the liquids.
• Beat about 1/2 minute just until all the flour is mixed throughout the batter.
• Prepare greased muffin tins and fill half full. Bake at 375 degrees about 15-20 minutes for regular sized muffins or 8-12 minutes for mini muffins (start checking about 3-5 minutes before time ends in case your oven temperature varies.) They should be light golden brown. 
• Cool in pan for about 5 minutes and then remove to wire racks to cool longer.
• May be served warm or cool with jam or other toppings. Dust the tops with confectioner's sugar, if desired.

Sugar Cake

mixed lilacs

tulips

azalea

daffodils

helleborus

Valley Valentine Japonica

apple blossoms

 

Spring is such a beautiful time of year, and I just had to share some of the flowers in bloom at our house. Right now, I picked some lilacs and the scent is perfuming our entire house. Growing up, there were lilacs around our house, and later the house my husband and I bought had a large number of old lilac bushes of various colors throughout the entire property. I must say, they are one of my favorite flowers. We have since removed some of them to open up some areas and clean up the yard some (still very much a work in progress). Our small home orchard was also beautiful this spring in full bloom. I hope this translates into a good fruit crop.

I know that in some parts of the U.S. it is rhubarb season, but ours is not quite ready. We were finally able to harvest a nice supply last spring/early summer. In our area, there is actually a rhubarb festival that features this tart plant in many different ways. I had posted a recipe for rhubarb dessert sauce previously and thought I would share this old fashioned cake recipe that goes so well with the rhubarb sauce.

rhubarb

This is a  cake that was made for our family by a good friend when my last baby was born. She made some wonderful soups that we could heat up and eat when we needed quick meals, and she also made this cake for dessert to go with some rhubarb sauce she had made. Her mother-in-law used to make this recipe for many years, and my friend remembers her making it to take with them when they went camping. They often ate it for breakfast with applesauce, but it is also a simple cake that goes well with ice cream and just about any other type of dessert sauces or toppings.

I had to look around for a while to find the right kind of sugar to use on the top so that it would not dissolve into the cake during the baking process. You should use some type of specialty sugar that is larger granules and may be called gourmet sugar or coating sugar. I noticed this sugar has wax added, which I believe helps keep it more solid. When I made these cakes, my daughter saw I had bought some pink coating sugar and so she wanted "her" cake to have the colored sugar. The other cake was coated with the gourmet sugar that was white and larger granules. It seemed to sink into the top of the cake batter slightly more than the coating sugar, which surprised me, but it made a lovely glittery, crunchy top layer on top of the cake. If you cannot find this type of sugar, you can still use the regular granulated sugar- it will just dissolve somewhat into the top of the cake as it bakes.

 I really enjoy this cake because of the moist, tender crumb with the crunchy top. The original recipe called for it to be baked in 3 pie plates, but I decided to use two 9 inch cake pans. I just had to adjust the baking time approximately 10-15 minutes longer. My friend has also made the cakes in a couple smaller oblong cake pans with good results.


Ingredients:

• 1 3/4 cup sugar
• 3/4 cup shortening (I used olive oil)
• 3 eggs
• 1 cup buttermilk or sour milk
• 1 tsp vanilla (I used about 1 1/2 or 2 tsp)
• 3 cups flour
• 1 tsp baking soda
• 1 tsp cream of tartar

Directions:

• Cream shortening or oil with sugar. 
• Beat eggs and add to sugar and oil.
• Add sour milk and vanilla.
• Sift dry ingredients and add to wet ingredients in batches while mixing.
• Divide into 3 greased pie pans (I used two greased 9 inch round cake pans). 
• Sprinkle top with additional granulated sugar.
• Bake at 350 degrees for 20-25 minutes for pie plates or about 30-35 minutes if using cake pans (check frequently and test with toothpick in the center when it appears golden brown on top).
• Cool on rack for about 20 minutes and then may serve with toppings of choice if desired.

One cake could be wrapped in plastic and frozen to be eaten later.

Shortcakes

Even though it is a little early in our area for homegrown strawberries, I just had to share this recipe with everyone. My husband came home from the grocery store with another great deal recently- beautiful, ripe and wonderful strawberries for a steal! So we had to make strawberry shortcake with some of them. I have often used the little individual cakes that are sold in the store to eat with strawberries- sweet and yummy. However, we did not have any of these on hand, and I have been trying to make more foods from scratch when possible. So I decided to make biscuits, which are actually the traditional way to eat fruit shortcakes. 

Lately, I have been trying different biscuit recipes and found some really good ones that are wonderfully flaky and tasty. I have almost become addicted to them with various sweet and savory spreads and toppings. It is a little funny because I rarely, if ever, made these up until now- thought they were too much work and did not really enjoy them. This time, I found a winner recipe for shortcake that I was so thrilled with and will be THE ONE for shortcakes. This recipe was from an older cookbook I have titled Fannie Farmer Boston Cooking School Cookbook, (tenth edition, 1959). Three interesting ingredients that differ from many biscuit recipes were a little spice (nutmeg- or cardamom would also be good), cream of tartar and egg, which gives a richer biscuit.

Here is a picture of the biscuits- I did not make them as thick because I did not want so much biscuit with each serving of fruit. 

Ingredients:


2 cups flour (I used 1/2 white whole wheat flour)
4 tsp cream of tartar or phosphate baking powder
1/2 tsp salt
1/3 cup sugar
1/8 tsp nutmeg or cardamom
1/3 cup butter
1 egg, beaten
1/3 cup milk


Directions:


Preheat oven to 425 degrees F. Mix together dry ingredients in a medium bowl. Cut butter into the flour mixture with a pastry blender, fork or may use fingers until butter is well incorporated (may also use a food processor just until the butter is mixed evenly in the flour). Combine milk and egg together into measuring cup and gradually add to the flour mixture just until the dough begins to hold together. If the dough is too dry and there is much excess flour in the bowl, add more milk one Tbsp at a time but do not mix excessively. 


Turn dough out onto a lightly floured surface and knead lightly a few times to get it to stick together. Pat out into a circle about 1 inch thick and either cut into desired pieces or use a biscuit cutter or cup/drinking glass to cut out individual biscuits. Place on a  lightly greased baking sheet and bake for 10-12 minutes or until lightly browned. If using a darker baking sheet, bake at 400 degrees and check them at about 10 minutes or even sooner so they do not become too browned.


*If you want higher rising biscuits, do not pat the dough out as thin- make it 1 1/2 inches-2 inches thick and cut out the biscuits.


Option: the original recipe calls for using a 9 inch buttered cake pan and dividing the biscuit dough into 2 parts. Each part is rolled out to 9 inch rounds, the first round placed in the cake pan and a little melted butter is brushed on it. Then the 2nd round is placed in the cake pan and more butter is brushed on top. It is then baked for about 12 minutes or until golden brown.

The original recipe also called for using unsweetened, unwhipped heavy cream over the berries and shortcake, but I prefer a lighter sweetened whipped cream.


*The leftover biscuits are wonderful with cream cheese (strawberry flavored or other fruit flavored) or butter after being warmed a few seconds in the microwave or a couple minutes in the toaster oven.



This recipe was shared with the following:
     Sweets For A Saturday #62
     Weekend Potluck #10
     Crumbs and Chaos: Seasonal Inspiration: 3-24-12
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     Miz Helen's Country Cottage: Full Plate Thursday 3-29-12
     Something Swanky: Sweet Treats Thursday
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Milk Bread (Stretzel)

This is another type of old- fashioned bread not seen much these days.

4 cups scalded milk
1 1/2 cups oil
3 Tbsp salt
1 Tbsp sugar
1/2 cup lukewarm water
3-4 tsp yeast
11-12 cups flour

Mix the salt, sugar, yeast and 1/2 of the flour together. Add the wet ingredients and stir well. Add in the remainder of the flour until it is a nice consistency that is not too sticky. Knead it until the bread dough has some elasticity, about 5-10 minutes (you may use a heavy duty mixer with a dough hook). Cover and let rise until double in bulk- about 1 1/2 hours. Punch down and knead lightly for a couple minutes. Form into 3-4 loaves. Place in greased loaf pans (3 larger or 4 medium sized loaf pans). Cover and allow to rise until doubled. Bake in a 350 degree oven for 20-35 minutes (or until outside is lightly brown- you can test it with a food thermometer; it should be 200 degrees when finished). Cool in loaf pans on a cooling rack for 10 minutes and then turn out onto racks to cool the rest. May rub butter over top of loaves after removing from the oven.

Variation- may add 1 cup of raisins for each cup of milk used while mixing the dough.

*Recipe adapted from one from Mrs. John J. Becker in the Mennonite Community Cookbook 1978.

Raisin Bar Cookies

Bar cookies are my favorite because they are so easy- you do not have to stand around the stove, taking cookies off the pan and putting more in the oven. These are actually more like a cake and are quite moist. I have made them by using either oil or palm oil shortening, which is healthier than regular vegetable shortening. My mom made these type of bars frequently when I was young, and they are healthy and very easy. They would be a nice cookie with tea or coffee or milk.

Ingredients:

• 1 cup raisins
• 1 cup water
• 1/2 cup shortening (I would use palm or coconut oil, as it is healthier)
• 1 cup sugar
• 1 egg
• 2 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp nutmeg
• 1/2 tsp cardamom (optional)

Directions:

• Cook raisins and water for 5 minutes and cool. Set aside. 
• Cream oil and sugar; add egg and mix well. 
• In separate bowl, sift together the flour, salt, baking soda and nutmeg and then add into the wet mixture. 
• Add the raisin mixture. 
• Spread on a greased 8x10 inch pan and bake at 350 degrees for approximately 35 minutes, or until cake tester/toothpick in the center comes out clean  (or may use 9x13 inch pan but check at 15-20 minutes). 
• Cool and then sprinkle with sifted confectioner's sugar, if desired. You could also put a light glaze over them made from 1 cup confectioner's sugar and a Tbsp of milk- more or less until the desired consistency is reached. A dash of nutmeg in the glaze would also be good, as well as 1/4 tsp of vanilla.

*Recipe adapted from Martha Morrison from the Elmira College Cookbook 1971.

Mrs. Fisher's Apple Cake

In my family growing up, we did not have many "plain" cakes. Instead we often had cakes made with fruit for birthdays and special occasions. This is one such cake that I remember fondly and love to make even all these years later because everyone loves it! It is so moist and only gets better with age. So it is a great make ahead cake for potlucks or any other gathering you might have coming up. The easy caramel sauce add so much flavor!

Makes approximately 20 smaller pieces or 12 larger pieces.
Ingredients:

• 1  1/2 cups oil (I have used up to 1/2 cup applesauce unsweetened and 1 cup oil with good results)
• 2 cups sugar (may be reduced to 1 3/4 cups)
• 2 eggs
• 3 cups flour
• 1 1/2 tsp soda
• 1/2 tsp salt
• 1 tsp cinnamon (I often use apple pie spice and increase to 1 1/2 tsp or add 1/4 tsp nutmeg in addition to cinnamon)
• 3 cups chopped apples (I usually add 4 cups apples)
• 1 cup chopped nuts (optional)

Topping:

• 1 cup brown sugar
• 1/2 cup water
• 3 Tbsp flour
• 2 Tbsp butter

Directions:

• Preheat oven to 350 degrees F. Grease a 13x9 inch baking pan.
• Mix apples, sugar and oil (applesauce, if using) in a large bowl. Beat in eggs. 
• Sift together dry ingredients and then add to liquids, followed by the chopped nuts.  
• Pour into prepared baking pan. 
• Bake approximately one hour or until toothpick poked in the center comes out clean.
• In the last 10-15 minutes of the cake baking, combine the first three ingredients of the topping and heat until it thickens- needs to boil for about 3-5 minutes, stirring constantly. Add the butter. Stir to melt and mix well. Remove from heat and then pour over cake after it is placed on cooling rack while topping is still warm. Make sure it is poured evenly over the cake as much as possible. The excess will run down over the sides of the cake into the pan- that is ok.

*Recipe found in Elmira College Cookbook, 1971 and submitted by Mary Casciato .

Salt Rising Bread

Ever since I was a child, my dad and his mother used to talk with fond memories of salt-rising bread. It is rare to ever see it in stores or bakeries now. It is truly a country-cooking food from early American days- probably before yeast was available. This is a type of sourdough bread. Looking to try something new? Give this one a try.

Ingredients: 

2 1/2 cups potatoes, sliced

2 Tbsp corn meal

1 1/2 Tbsp salt

1 quart boiling water

1 1/2 tsp sugar

1 tsp baking soda

1 cup warm milk

1 Tbsp shortening, melted (I use palm shortening or coconut/olive oil)

11 cups flour

Sprinkle 1 Tbsp salt and the cornmeal over the potatoes in a glass jar. Add boiling water and stir until salt has dissolved.  Cover with plastic wrap and keep warm from noon until the following morning- crock pot works well on warm or placed on a radiator with a towel over it. Then drain off the liquid into a large glass bowl. Add to it the soda, 1 1/2 tsp sugar and 5 cups flour. Stir with a wooden spoon until the ingredients are well blended; this sponge should be the consistency of a cake batter. Set mixture in a warm place and let rise until light and full of bubbles. This requires about 1 1/2 hours.  Scald milk and cool to lukewarm; add shortening/oil. Add milk and remaining flour to sponge.  Knead for 10-12 minutes and shape into loaves.  Makes 3 medium loaves. Let rise until light, about 1 1/2 hours. Bake at 350 degrees for 1 hour.  Delicious  toasted for breakfast.

*Recipe adapted from Maggie Driver and Mrs. G. H. Brunk in Mennonite Community Cookbook 1978.

Russian Easter Bread (Paska) and spread

This is a traditional bread that you need to start the night before. It is rich and reminiscent of Challah with the eggs, cream and butter, giving a wonderful flavor. The spread is really not hard to make- creamy and slightly sweet with a hint of lemon. To obtain the traditional shape (mushroom shape), you need to bake them in coffee cans.

This recipe makes 3 very large loaves of bread and a huge amount of the spread. Since I did not want to make so many large ones, I reduced the recipe by 1/3. I then divided the final dough into 3 parts and used small coffee cans. If you do not have coffee cans, you might used regular loaf pans and adjust the baking time. Even reducing the spread recipe, it still made a fairly large bowl- approximately 2 1/2 cups of spread.

Ingredients:

• 2 cups flour (plus more to finish dough later)
• 1 cup cream
• 1 cup milk
• 1 1/2 cups sugar
• 10 eggs, yolks and whites separated
• 1 cup butter
• 1 tsp lemon extract
• 1 1/2 yeast cakes (3 tsp dry instant yeast)

Directions:

• Dissolve yeast and 1 Tbsp sugar in 1/2 cup warm water. 
• Scald milk and cream; while hot, pour over the 2 cups of flour. 
• When flour mixture is cooled, add beaten egg yolks that have been mixed well with sugar. 
• Add dissolved yeast and beaten egg whites. Beat thoroughly and put in a warm place to rise overnight- a crock pot on warm (lowest setting) would be good, depending on the type of slow cooker, or in a warm oven with towels around it. 
• In the morning, add butter and enough flour to make a dough that no longer sticks to fingers. 
• Let rise for about 1-2 hours. Then divide dough into 3 parts, putting each part into a greased gallon tin can (large coffee cans). 
• Let rise 2 hours and bake at 350 degrees for 1 hour, or until golden brown.
• Cool in tins on cooling rack about 15 minutes, then turn out onto rack to finish cooling. 

this is the starter after being in the warmed oven all night

the dough after adding the extra flour and butter

Cheese Spread for Paska:

• 4 cups cottage cheese
• yolks of 10 hard cooked eggs
• 1 cup cream
• 1 cup butter
• 1 cup sugar
• 1 tsp grated lemon rind or 1/2 tsp lemon extract or flavoring

Directions:

• Press cheese and egg yolks through a sieve- or mash together. 
• Bring cream to a boil and then cool. 
• Cream together butter and sugar and add the other ingredients. Mix thoroughly. 

This is now ready to use as a spread when serving Paska.

As mentioned above, I made this recipe by reducing it and making 1/3 of it. It is as follows:

Paska ingredients:

• rounded 3/4 cup flour
• 1/3 cup cream
• 1/3 cup milk
• 1/2 cup sugar
• 4 eggs
• 1/3 cup butter
• 1/3 tsp lemon extract
• 3/4 tsp yeast

I needed about 3 3/4 cups of extra flour to get the dough to hold together and not be too sticky. Follow directions as above but reduce baking time to 25 minutes or until golden brown.


Cheese Spread ingredients:

• 1 1/3 cup cottage cheese
• yolks of 4 hard-boiled eggs
• 1/3 cup cream
• 1/3 cup butter
• 1/3 cup sugar
• 1/2 tsp grated lemon rind (or 1/4 tsp lemon oil, may use closer to 1/2 tsp of lemon extract if you don't have lemon oil)

Follow directions as above and refrigerate for at least 45 minutes for flavors to blend well.

*Recipe from Mrs. H. J. Fast in the Mennonite Community Cookbook 1978.

This recipe was shared with the following:
     Simple Lives Thursday #90- A Little Bit of Spain in Iowa