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 .

Lemon Glaze Cake

This is an easy cake that is refreshing and moist. It has been a favorite in my family while I was growing up and is now a favorite with my husband and children. In fact, simple though it looks, it really packs a punch with flavor as the tart glaze permeates the entire cake. There are numerous ways this recipe can be switched up. So look at the end of the post to see some of the other ways we have enjoyed this cake.

Ingredients:

• 4 eggs
• 1  3-4oz package lemon jello
• 3/4 cup water
• 1 yellow (I use lemon) cake mix
• 3/4 cup oil

Glaze:

• juice of 2 lemons (I use 3 because I like a more tart glaze)
• 1 1/2 cups confectioners (10X/powdered) sugar

Directions:

• Beat eggs, jello and water for 2 minutes in a small bowl.  
• In a large mixing bowl, mix cake mix and oil. 
• Add the egg mixture to the cake mix and beat 1 minute.
• Pour into a greased and floured  9x13inch cake pan (or you may use spray with flour in the can).
• Bake in a 350 degree oven for 40 minutes. 
• While cake is baking, make glaze by mixing juice and sugar. 
• While cake is still hot, pierce it many times with a fork and pour the glaze over the surface.

Variations:  

• Use orange cake mix or recipe and orange jello, then use orange juice to make the glaze.  
• Prepare lemon pudding and spread over the cooled/glazed cake and then top with whipped cream for the best version yet!

*Recipe adapted from the Elmira College Cookbook 1971, by Mary Casciato.

Cirak or Easter Cheese

This is a traditional Czechoslovakian Easter delicacy.

Ingredients:

1 dozen eggs
4 cups milk
1 tsp salt

Use a heavy saucepan (but not aluminum or cast iron, as they tend to discolor egg mixtures). Non-stick, glass, stainless steel or vitrified porcelain are best. Keep the heat low or use pad heat diffuser to avoid sticking. Pour milk in pan, add salt, break eggs in one at a time, breaking yolks. Cook, stirring slowly, until mixture resembles scrambled eggs. Line a bowl with four layers of cheesecloth and pour in egg mixture. Tie up corners and drain one hour, suspended over a bowl (tie around a faucet and put the bowl beneath it). Place on wire mesh rack or reed mat and weight with a heavy object; press and drain about two hours. Carefully remove cheese from bag to avoid breaking; chill. Can be sliced.

Delicious with a hearty bread toasted and ham.

*Recipe from Mary Jo Heinen from Whole Foods For The Whole Family La Leche League International Cookbook 1981.

Meatballs Español

This is an easy one-pan meal.

Ingredients:

1 pound ground beef
1 cup soft bread crumbs
1/4 cup finely chopped onions
1/4 cup finely chopped celery
1/4 cup finely chopped bell pepper
1 1/2 tsp worcestershire sauce
1 egg
1 tsp garlic powder
1 tsp salt
1/4 tsp pepper
4 cups stewed (diced) tomatoes
2 1/2 cups thinly sliced zucchini
1/2 tsp oregano
1/2 tsp basil
1 Tbsp cornstarch
1 cup beef broth
1 cup raw brown rice (may use white rice- may need to cook less time)

Combine beef, crumbs, onion, celery, worcestershire sauce, egg, 1/2 tsp garlic powder, salt and pepper. Form into 12-16 meatballs. Combine tomatoes, zucchini, 1/2 tsp garlic powder, oregano and basil. Simmer 5 minutes. Blend cornstarch and broth. Stir into tomato mixture. Put rice in a shallow greased pan. Pour tomato mixture over rice and add meatballs. Bake covered at 375 degrees for 40-45 minutes, or until rice is done.

*Recipe adapted from one by Beverly Thomas in Whole Foods For The Whole Family La Leche League International Cookbook 1981.

MOU-FAR-RAH-KAY

This is a relatively easy Syrian/Middle Eastern dish.

Ingredients:

2 large zucchini, cubed
1/2- 1 pound ground beef
3 large onions, chopped
1-2 cloves garlic, minced
1/4 tsp salt (or may use Adobo all purpose seasoned salt)
couple dashes of pepper
1/8 tsp of ground allspice
4 eggs

Steam the zucchini. Brown beef, garlic and onion. Drain. Add seasonings. Mix with zucchini and simmer until it is nearly soft. Make 4 small wells in the mixture. Drop one egg in each well; cover pan to poach eggs.

This is traditionally eaten by dipping it up with pita bread, or you may use a fork and eat the bread on the side.

*Recipe adapted from Janet Nazil from Whole Foods For the Whole Family La Leche League International Cookbook 1981.

Porcupine Balls

Ingredients:

1 pound hamburger
4 slices of bread
1 egg, beaten
1 cup milk
1-2 Tbsp dried parsley
1/8 tsp pepper
1/4 tsp dried oregano (or may use Italian seasoning blend) (optional)
2 medium sized onions, diced
2 stalks celery, chopped
2 cloves garlic, minced
1/4 cup uncooked rice
1 tsp salt
2 cups tomato juice - or more

Crumble bread and soak in milk.  Add beaten egg. Mix other ingredients (except tomato juice). Shape into 8 balls and place in greased casserole dish. Pour tomato juice over the balls and bake covered 1 1/2 hours in 350 degree oven. These balls may also be cooked in a pressure cooker/saucepan for 15 minutes or in a greased slow cooker for 6-8 hours on low (put on high for the first 1/2 if possible).

You may also substitute spaghetti sauce in place of the tomato juice.

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.

Oatmeal Bread Recipes

Homemade bread is a wonderful thing that gives everyone a blissful feeling when smelling it baking (it certainly makes a home smell wonderful!), as well as eating it. It is especially wonderful with a soup. One of my favorite types of bread is Oatmeal Bread because it has so much flavor, a slightly chewy texture and is moist. It is especially wonderful toasted and spread with butter- it really heightens the flavor.


This first recipe if from a friend who has taken a recipe and adapted it some. He has had many compliments on this recipe. It is for 3 loaves, however. If you are not interested in making this many, you might try dividing the recipe in half or third- or just make it as written and freeze the other two loaves for another time. The hard work will be done at one time.


The second recipe is one I have used for some time and done primarily in the bread machine. It makes one larger loaf. At times, I have problems with it falling some while baking in the machine. You need to watch it as it is kneading so as to add more liquid or flour as needed to get the proper dough consistency (for the machine, it needs to be somewhat moist, forming a ball but not too firm). Even if it falls, it still makes wonderful toast and is the best with soups!

OATMEAL BREAD – by  Philip Sollenberger

Makes 3 loaves

Combine in large bowl:

2 cup quick oats

1 cup whole-wheat flour

1 cup oat bran                                       

2 Tablespoon salt

4 Tablespoon of olive oil (not the strong flavored kind)

1 teaspoon of cinnamon

Pour over this mixture:

5 cups of boiling water

Stir it in to combine it.

Dissolve:

2 package (or 2 tablespoon) of dry yeast and

1 cup of brown sugar in

1 cup of warm water

When the batter is cooled to lukewarm add the yeast mixture.

Stir in

4 cups of wheat flour.

6 cups of white flour

When dough is stiff enough to handle, turn onto floured board and knead 5-10 minutes. Place in greased bowl, cover, and let rise until doubled.  Shape into 3 loaves and place in greased 9x5x3” pans. Allow to rise to fill pans.  Bake at 350 degrees for 35 minutes.  Cool on rack.

Oatmeal Yeast Bread

Ingredients:

1 cup rolled oats

2 Tbsp sugar/other sweetener (brown sugar or molasses works well)

1 Tbsp oil

1 tsp salt

1 cup milk, scalded

1 compressed yeast cake (or 1 3/4 tsp other types of yeast)

1/4 cup warm water (may need to use a little more depending on the dough consistency as it kneads up)

2 1/2 cups flour (I have used a mixture of white and white whole wheat- 1:1/2 ratio)

Directions:

If using a bread machine, follow your machine's instructions for combining wet and dry ingredients. Set it on 1 1/2 pound loaf and whole wheat setting. Then let the machine do the work- you need to watch it initially to make sure the dough is the right consistency.


If making by hand, mix together the oats, sugar, salt and oil. Pour over this the scalded milk. When cooled to lukewarm, add yeast that has been softened in 1/4 cup water (or you may just mix the yeast with the dry ingredients and add them all together). Stir in the flour and knead until dough no longer sticks to fingers. Shape into a loaf of bread or into rolls and put into a greased pan. Let rise until double in bulk. Bake at 400 degrees for rolls for 20 minutes and at 375 degrees for 40-45 minutes for a loaf.

Ukrainian Lentil Soup

This recipe was just shared with me by a good friend. It looks wonderful. Here it is:


Ukrainian Lentil Soup

Pour 8 cups of water into a pot--add more or less water according to how much soup is desired. Season water according to taste preference with salt, pepper, garlic powder or garlic cloves, two whole cloves (optional), and a small bay leaf (optional). If not adding meat, may add bouillon flavoring.

Add the lentils and meat (if desired) to the pot of water and cook for one hour. Meat options include a ham bone, beef cubes/tips, or one pound of diced hot dogs. If using hot dogs, add them to the pot of soup later (when adding the sautéed vegetables).

Dice ¾ to 1 cup each of carrots, celery, and onions. Also dice 1 ½ to 2 cups of potatoes (white potatoes, sweet potatoes, or yams).

Pour some olive oil in a skillet and heat the oil. Then sauté the vegetables just until they are soft.

Add sautéed vegetables to the pot of lentils/meat. This is when the diced hot dogs can be added.

Instead of the stove-top cooking pot, you may put it all into a crock pot (slow cooker) on high 4-6 hours or on low 6-8 hours.

Simmer on low heat for a few hours until vegetables are fully cooked.

This recipe is easy and flexible. It was shared with me by the late Ruth Dippold.

~Lois Pierce

Shepherds' Pie

Ingredients:

6-8 potatoes, cubed
1 carrot, cubed
4 Tbsp butter
1/2 cup milk
1/2 tsp Adobo all purpose seasoned salt, or salt and pepper to taste
1-2 Tbsp dried parsley
1 egg, beaten
1 1/2 pounds ground beef or ground turkey
1/2 -1 cup chopped onion
2 cloves garlic, minced
1/4 tsp seasoned salt
1 Tbsp worcestershire sauce
1/2 cup chopped green bell pepper
1/2 cup wheat germ
2 Tbsp nutritional yeast (optional)
2 cups tomato sauce
1 cup green beans
1 cup corn
1/2 tsp salt
dash of pepper
1-2 cups grated cheese

Boil potatoes and carrots covered with water with 1 Tbsp salt until soft. Drain and add in the butter; mash the potatoes and carrots. Add milk, 1/4- 1/2 tsp salt and dash of pepper and dried parsley when almost finished mashing and then whip in egg. Brown and drain meat and onion/garlic. Add all the remaining ingredients except potato mixture and cheese. Pour into a 3 quart casserole. Spread mashed potatoes over meat mixture. Top with cheese. Bake covered with foil (sprayed with non-stick spray) at 350 degrees for 30 minutes. Uncover and bake another 10-15 minutes. May also be baked in a 9 inch pastry shell.

Optional- instead of tomato sauce mixed with the meat, you may use a beef gravy.

*Recipe adapted from Patricia Gobrecht, Maureen Nevins, Jean Lafferty, and RoJean Loucks in Whole Foods For The Whole Family La Leche League International Cookbook 1981.

Curried Rice Salad

Ingredients:

3 cups cooked brown rice (may use white)
1 cup chopped apple
1/2 cup raisins
1/4 cup onion, finely chopped
1/2 cup sliced almonds

Dressing:
1/2 cup mayonnaise
1 tsp- 1Tbsp curry powder

Combine salad ingredients. Mix mayonnaise and curry. Stir into salad. Chill.

*Recipe adapted from Beverly Rodgerson in Whole Foods For The Whole Family La Leche League International Cookbook 1981.

Tabouli (Middle Eastern Salad)

Ingredients:

1/2 - 1 cup bulgur
2-4 cups water to cover
1-2 cups chopped fresh parsley (may use part cilantro, chopped)
1/3 cup chopped onion or green onions
1-3 tomatoes, chopped coarsely
1 medium cucumber, chopped
1 garlic clove, minced finely

Dressing:
1/2 cup fresh lemon juice or lime juice
1/4 cup olive oil
1/2 tsp salt or garlic salt, or less
dash or two of pepper
1 Tbsp fresh dill weed (1 tsp dried)
or 1 tsp dried oregano (optional)

Optional:
1 cup chopped fresh mint
1 cup sliced or chopped mushrooms
1 green pepper, diced
2-3 radishes, sliced
1/2 cup bean sprouts
2 hard cooked eggs, sliced
1-2 stalks celery, chopped
1 large shredded carrot
lettuce
pita bread
feta cheese chunks

Soak bulgur in water until soft. Chop vegetables finely; stir into the bulgur. Combine dressing ingredients; stir into salad. Chill. Serve on lettuce or in pita bread. Garnish with feta cheese, if desired.

*Recipe by Maureen Curry and Marilynn Berry in the Whole Foods For The Whole Family cookbook by La Leche League International 1981.

Angelica's German Rice Salad

This recipe makes a nice hot weather supper with hard rolls/hearty bread or breadsticks and fruit for dessert, or a side dish the remainder of the year.

Ingredients:

6 1/2 oz tuna (could substitute 1 cup cooked chopped chicken)
1 medium onion, chopped
3 hard-cooked eggs, chopped
1 large dill pickle, chopped
1 large bell pepper, chopped
1-3 Tbsp oil
1-2 Tbsp vinegar
2 cups cooked brown rice (or white rice)
3 large tomatoes, chopped

Have all ingredients cold. Mix meat with onion, eggs, pickle and pepper. Add oil and vinegar; toss. Add rice. Add more oil and vinegar, if desired. Add tomatoes. Chill well. If you wish, you may garnish with tomato, lemon wedges and parsley.


* This recipe was from a woman from West Berlin years ago and submitted by Sue La Leike  in Whole Foods For The Whole Family La Leche League International Cookbook 1981.

Potato Sausage Soup

This soup was inspired by Olive Garden's Zuppa Tuscana Soup and is one of my favorite soups with a hearty bread. This recipe makes a large pot of soup, and this is great for leftovers. For small families or a couple, you could make half the recipe.

Ingredients:

1 pound sausage, bulk or casing removed (I like to use the sage sausage)
3/4 cup onions, chopped
3-4 cloves garlic, minced
2 stalks celery, chopped (optional)
10 cups chicken broth
1/2 - 3/4 tsp sage
1 Tbsp chopped dried parsley
1/2 tsp Adobo seasoning blend (or salt- more or less to taste)
1 tsp Italian blend herbs
1 cup carrots, sliced (optional)
6 large potatoes, cubed (may leave skins on if they are good)
4 large kale leaves, center rib removed and leaves cut in half again, then sliced (or you may use other greens, fresh or frozen such as chopped spinach, collard greens, escarole, etc.)
1/2 cup half and half or light cream or evaporated milk
3-4 hard-boiled eggs, diced (optional)
bacon for garnish (optional)
parmesan/romano cheese for garnish (optional)

Prepare hard boiled eggs, if desired. (Bring eggs in a pot with water covering them to a boil and then turn heat off and leave covered- Leave in water with lid on pot for 20 minutes. Drain water and run cold water over them. Continue changing water as necessary to keep cool, for 15-20 minutes or until cooled completely.) Saute the sausage, onion and garlic until onion is tender on medium/high heat in a 12 quart soup pot. Drain off extra grease, if necessary, and add the broth, celery, potatoes, carrots and seasonings. Cook for 15-20 minutes until potatoes are cooked. Add the greens and cook for about 10 more minutes. Turn off heat; add milk/cream and eggs and stir well. Place soup in bowls and sprinkle with bacon and parmesan/romano cheese if desired.  Makes about 12-14   1 cup servings.  This makes excellent leftovers.

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