Favorite family recipes

Grammy’s Molasses Cakes

  • 1 cup shortening
  • 1 1/2 cups molasses
  • 1/4 cup sugar
  • 4 cups flour
  • 2 t soda
  • 2 t ginger
  • 1 t cinnamon
  • 1/4 t cloves
  • 1/2 t salt
  • 1 egg

Melt shortening in a pan, add molasses and sugar. Mix dry ingredients. Add one cup of mixture to molasses. Beat in the egg. Add remaining dry ingredients, blend until smooth. Chill. Shake dough into 1 1/2-inch balls. Place two inches apart on a lightly-greased cookie sheet. Bake at 350° for about 15 minutes. Cookies should be soft.

Liptauer Cheese

  • 12 ounces cream cheese, at room temperature
  • 3 Tablespoons butter, at room temperature
  • 1 1/2 teaspoons Dijon mustard
  • 1 Tablespoon minced capers
  • 1/3 cup finely-minced onion
  • 1 1/2 teaspoons paprika
  • Dash of cayenne pepper
  • 1/2 teaspoon caraway seeds

Mix cream cheese and butter until smooth. Add remaining ingredients and combine thoroughly. Place in a tightly-covered container and refrigerate overnight.

Egg Nog

  • 12 eggs separated
  • 1 pound confectioner’s sugar
  • 2 cups bourbon (plus 2-4 cups more)
  • 2 quarts whipping cream (or 1 quart cream and 1 quart half & half)
  • Nutmeg

Beat yolks until light.

Gradually beat in sugar.

Add bourbon.

Let stand covered for one hour.

Beat again, then add cream. Can add more liquor here.

Refrigerate for three hours.

Beat eggs until stiff, but not dry. Fold in, sprinkle with nutmeg.

Scones

  • 2 cups flour
  • 1/4 cup sugar
  • 1 teaspoon cream of tartar
  • 1 teaspoon soda
  • 1 teaspoon salt
  • (grated lemon or orange rind)
  • 1/2 cup butter
  • 3/4 cup milk
  • 3/4 cup raisins, currents or chopped, dried apricots

Mix dry ingredients, cut in butter.

Stir in milk to make a soft dough.

Add fruit. Roll 1/2-inch thick, cut and back on ungreased sheet at 400, for about 15 minutes.

Betty’s Scones

  • 8 ounces (200 grams) self-rising flour [1 3/4 cups]
  • 2 ounces (50 grams) margarine [4 Tablespoons]
  • 1 ounce (25 grams) sugar [1/4 cup]
  • 2 ounces (50 grams) fruit [1/2 cup]
  • 1 egg [large]
  • milk to mix [1/4 cup]

Heat oven to 220 degrees C/ 425 degrees F/ Gas mark 7.

Mix fat with flour to get bread crumbs consistency. Add anything else you are going to add.

Add milk. Don’t add much, just so it binds together. It will go a bit sticky, but it has to be light, not too stodgy. Handle it as little as possible. It has to be light.

Roll it very gently 3/4 inch high.

Cut and place on a greased sheet.

Bake about 10 minutes, until nicely browned.

The scones should double in height.

Betty’s Cheese Scones

  • 6 ounces (150 grams) [scant 1 1/4 cup] self-rising flour
  • 1/2 teaspoon salt [optional]
  • 2 teaspoons dry mustard (to taste)
  • 1 ounce margarine (25 grams) [2 Tablespoons]
  • 3 ounces (75 grams) [2/3 cup] grated cheese
  • 1 egg [large]
  • 30 ml (2 Tablespoons) milk

Preheat the oven to 425 degrees. Mix dry ingredients.

Rub or cut in margarine thoroughly. Mix in cheese. Add egg and enough milk to make the dough hold together.

Pat or roll 3/4-inch thick.

Cut and place on a greased sheet.

Bake about 10 minutes, or until browned.

Panettone

Makes 2 loaves.

  • 1/2 cup golden raisins
  • 1/4 cup chopped candied orange peel
  • 3 Tablespoons brandy, rum or other liqueur
  • 1/2 cup scalded milk
  • 1/2 cup unsalted butter
  • 1 Tablespoon or 1 package yeast, proofed in 1/4 cup warm water plus a pinch of sugar
  • 3+ cups flour
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1 egg plus 2 egg yolks
  • 1 teaspoon vanilla
  • grated zest of one orange
  • 1/2 cup pine nuts

Combine raisins, peel and liqueur.

Cover and let sit for at least 30 minutes.

Put butter in scalded milk and let cool to lukewarm. In a mixing bowl, combine 2 cups of flour, sugar, salt, eggs, vanilla and orange zest.

Add milk and mix to combine. Mix in yeast. Beat until smooth.

Add four to make a soft dough. Knead until smooth and not sticky.

Place in a covered buttered bowl and let rise until doubled. Turn onto floured counter. Knead in nuts, raisins and peel. Shape into balls and place in well buttered mold or coffee cans or buttered paper bags.

Rise until doubled.

Bake at 350 degrees about 45 minutes until browned and a skewer in center comes out clean.

Hot Cross Buns

Makes about 36

  • Makes about 36
  • 1 package dry yeast
  • 1/4 cup warm water
  • 1 cup milk, scalded
  • 2 Tablespoons butter
  • 4 cups flour
  • 1/3 cup sugar
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon each, nutmeg and cloves
  • 3/4 cup currants
  • 1/4 cup candied orange or lemon peel or citron
  • 2 eggs, beaten
  • 1 egg yolk beaten with 1 teaspoon water, for glaze
  • Frosting
  • 3 Tablespoons confectioners’ sugar
  • 1 Tablespoon lemon juice

Proof yeast in water. Add butter to milk and cool to lukewarm. Combine dry ingredients with fruit. Mix well. Stir eggs, milk and yeast into dry ingredients. Knead until smooth and springy. Place in an oiled bowl, turn, cover and let rise until doubled, about 1 1/2 hours.

Punch down dough. Shape into 36 smooth balls. Place on a greased baking sheet about 2 inches apart. Preheat oven to 400 degrees. Let rise until doubled, about 30 minutes. Brush buns with egg glaze and bake for about 10 minutes, until lightly browned. Cool for about 5 minutes, then cross tops with frosting. Bake on Good Friday.

Colomba di Pasqua

  • 2 packages dry yeast
  • 1/2 cup warm water
  • 1/2 cup butter
  • 4 ounces almond paste
  • 1/2 cup sugar
  • 4 large eggs
  • grated rind of two lemons
  • 2 teaspoons vanilla
  • 1 teaspoon salt
  • 1/2 cup warm milk
  • 4 1/2 to 5 1/2 cups flour
  • 1 cup thinly sliced almonds

Proof the yeast in water. Beat the butter, almond paste and sugar until fluffy. Separate one of the eggs. Add the yeast, lemon peel, vanilla, salt, 3 eggs plus one yolk, milk and 3 cups of flour to the butter mixture. Beat well. Gradually add flour, 1/4 cup at a time, until the dough forms a ball, pulling away from the bowl. Turn onto table and knead, adding flour as needed, until smooth and elastic, 5 to 10 minutes.

Place dough in an oiled bowl, turn, cover and let rise about 1 1/2 hours. It probably won’t double because of the almond paste. Lightly oil work surface. Turn out dough, divide in half, cover and let rest for 5 minutes. Shape one half into an oval about 4″ X 12″.

Place in center of greased or parchment-lined baking sheet. Shape the other half into a triangle, 8″ X 16″ X 16″. Flatten the center of the wings. Place the triangle on top of the wings. Fold over the top of the triangle and pinch it to make a beak. Turn one lower triangle corner to other corner. Mark lines in bottom of the wings and tail to make feathers.

Cover with a towel and let rise about 45 minutes.

Preheat oven to 375 degrees. Beat egg white until foamy. Brush bread with egg, then arrange almonds to look like feathers. Make an eye with a piece of almond. Bake for 20 minutes, covering with foil if browning too quickly.

Bake for 10 or 15 more minutes. Cool on a rack.

Tsoureki

  • 2 packages dry yeast
  • 1/2 cup warm water
  • 1/2 cup warm milk
  • 1 stick butter, melted and cooled
  • 3 eggs, beaten
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 6 + cups flour
  • 5 eggs, dyed, preferably red
  • 1 egg, beaten

Proof yeast in water. Stir in milk, butter, sugar and salt. Add 3 cups of flour and beat until smooth. Stir in remaining flour until it forms a ball.

Knead until smooth and elastic, about 10 minutes. Place in oiled bowl, turn, cover and let rise until doubled, about 1 1/2 hours.

Punch down. Divide into thirds. Roll each into a long rope. Braid ropes on greased or parchment paper baking sheet. Join in a circle. Tuck eggs into braid.

Cover and let rise.

Brush with beaten egg.

Bake at 350 for about 35 minuets, or until golden.

Kulich with Pashka

  • 1 cup milk
  • 2/3 cup honey
  • 6 Tablespoons butter
  • 1 teaspoon salt
  • 1 package dry yeast
  • 1/4 cup warm water
  • 2 teaspoons vanilla
  • 5 eggs
  • 6 + cups flour
  • 1 egg beaten with 1 Tablespoon milk, for glaze

Scald milk. Mix with honey, butter and salt. Cool to lukewarm. Proof yeast in water. Combine two mixtures. Beat in eggs, one at a time. Add 2 cups of flour. Beat for about 2 minutes. Add flour until it forms a soft dough. Turn onto table and knead until smooth and elastic. Place in an oiled bowl, turn, cover and let rise until doubled.

Punch down. Let rest 10 minutes. Butter a tall round can, like a 3-pound coffee can. make the dough into a ball. Place in can. Brush top with butter. Cover and let rise until almost doubled.

Preheat oven to 350. Brush with glaze. Bake about 45 minutes, until cake tester in center comes out clean.Let cool in pan for a few minutes. Finish cooling on a rack. Serve with pashka.

Pashka

  • 8 ounces cream cheese
  • 4 Tablespoons butter
  • 2 Tablespoons cream
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla
  • grated rind of one lemon or orange
  • 1/4 cup golden raisins (plumped in brandy or orange liqueur, if desired)
  • 1/4 cup lightly toasted chopped almonds

Beat cream cheese, butter and cream until light and smooth. Beat in sugar and vanilla. Stir in lemon zest, raisiins and nuts. Pack into a bowl or shape on a plate. Decorate top with almonds and fruit. Spread on kulich.

Stollen

Makes 2 loaves.

  • 1 cup raisins
  • 1/2 cup candied orange peel and candied fruits, finely chopped
  • 1/4 cup brandy, rum or other liqueur
  • 3/4 cup milk, scalded
  • 3/4 cup unsalted butter
  • grated rind of one lemon
  • 1 Tablespoon or 1 package yeast, proofed in 1/4 cup warm water and a pinch of sugar
  • 4 to 5 cups flour
  • 1/4 cup sugar
  • 2 teaspoons salt
  • 1/2 teaspoon grated nutmeg
  • 2 eggs
  • 8 ounces marzipan

Soak fruit and peel in liqueur at least 30 minutes.

Put butter in scalded milk to melt. Add lemon zest and cool to lukewarm. Put 2 cups of flour, sugar, salt, nutmeg, any leftover liquid form the fruit and the eggs into a mixing bowl. Add lukewarm milk and yeast and beat until smooth. Mix in flour to make a medium dough.

Knead until smooth and elastic. Place in a buttered bowl, turn, cover and let rise until doubled.

Turn out into a floured counter. Knead in fruit.

Shape into two ovals about 12 inches long and 9 inches wide. Divide the marzipan in half.

Make into snakes and place at lengthwise center of the dough. Fold dough over marzipan.

Place on buttered baking sheet.

Brush with melted butter, cover loosely with plastic wrap and let rise until doubled.

Bake at 350 degrees until browned and cooked through, about 50 minutes. Brush with melted butter and dust with powdered sugar.

Let cool and dust with sugar again.

St. Lucia Bread

  • 1/2 cup milk, brought to a simmer
  • pinch of saffron, crushed
  • 2 packages dry yeast
  • 1/2 cup warm water
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 2 eggs, beaten
  • 1 Tablespoon grated lemon rind
  • 1/4 cup butter, at room temperature
  • 4 1/2 to 5 cups flour
  • 1 cup confectioner’s sugar
  • juice from grated lemon

Allow saffron to steep in milk as it cools to lukewarm. Proof yeast in water with a pinch of sugar. Mix milk, sugar, salt, eggs and lemon zest with yeast. Mix in 2 1/2 cups flour and butter and beat until smooth. Mix in enough flour to make an easily-handled dough. Knead until smooth and elastic, about 10 minutes.

Place in buttered bowl, turn, cover and allow to rise until doubled, about 1 1/2 hours. Divide dough into thirds. Use 2/3 to make a braid. Form into a circle. Make remaining 1/3 into a smaller braided circle. Allow to rise on a greased sheet until doubled, about 45 minutes.

Preheat oven to 375 degrees. Bake about 20 to 30 minutes, until browned. Cool. Drizzle braids with icing. Stack and serve.

Buns may be made. Roll small pieces of dough into snakes. Coil each end to the center from opposite directions.

Bake about 15 minutes.

Kuglehopf

  • 1/2 cup raisins
  • 3 Tablespoons brandy or rum or other liqueur
  • 1 cup milk, scalded
  • grated rind of a lemon
  • 3/4 cup unsalted butter
  • 1 Tablespoon or 1 package yeast, proofed in 1/4 cup warm water and a pinch of sugar
  • 2 eggs, beaten
  • 3+ cups flour
  • 1/2 cup sugar
  • 3/4 teaspoon salt

Soak the raisins in the liqueur. Stir grated rind and butter into hot milk, let cool a little. Combine 2 cups of flour, sugar and salt in a mixing bowl. Stir in the milk, yeast, eggs and the raisins and any liquid from the soaking. Beat until very smooth.

Stir in enough flour to make a VERY soft dough.

Cover and let rise until doubled.

Butter well a mold and coat thickly with sliced almonds. Punch or stir down the dough. Spoon into the mold. Let rise until doubled.

Bake at 350 degrees for about an hour, until golden brown. Unmold onto a rack. Dust

with powdered sugar. When cool, dust with powdered sugar again.

Makes a loaf.

Hoska

  • 1 package yeast
  • 1/4 cup water and a pinch of sugar
  • 4 + cups flour
  • 1 teaspoon salt
  • 1/2 cup sugar
  • 1 teaspoon mace
  • 1 Tablespoon lemon or organge rind
  • 1/2 cup butter, plus two additional tablespoons
  • 1 cup milk, scalded and cooled to luke warm
  • 3 eggs
  • 1/3 cup yellow raisens
  • 1/2 cup chopped candied orange or lemon peel
  • 1/4 cup currants or dried cranberries
  • 1/4 cup sliced almonds
  • 1 egg beaten with a splash of milk for glaze

Let yeast proof in water and pinch of sugar

Mix four cups flour, salt, sugar and mace. Cut in butter and lemon or organge rind.

Mix milk, eggs and yeast.

Work liquid into flour. Knead until smooth and elastic, adding flour as needed. Cover and let rise until doubled.

Work in fruit and nuts. Divide dough into three parts. Divide each part into thirds and form a braid. Place on greased sheet and let rise until doubled.

Preheat oven to 350 degrees. Brush loaves with egg glaze. Bake about 30 minutes or until golden.

Can make one very large loaf, bottom braid four strands, middle braid three strands, top braid two twisted together. May need to hold together with skewers while rising and baking.

Kim’s bread

  • 5 cups flour
  • 1 Tablespoon salt
  • 1 Tablespoon yeast
  • 2+ cups water

Combine dry ingredients. Mix in water until dough looks ragged. Cover and let sit for about 15 minutes. Knead until smooth and elastic. Cover and let rise until doubled.

May be placed in refrigerator for several days or used immediately.

Dust baking sheet with corn meal. Shape into loaves, rolls or a pizza. Let rise until doubled.

Preheat oven to 450 degrees.

Slash deeply with a very sharp knife. Place in oven and mist with water. Bake until golden.

Apple Herb Jelly

(Makes about 3 cups)

  • 2 1/2 cups fresh apple juice
  • 1/4 cup coarsely chopped fresh herbs (savory,tarragon,thyme or rosemary)
  • 1/4 cup cider vinegar
  • 4 cup sugar
  • 1/2 bottle (3 oz.) liquid pectin
  • sprigs of fresh herbs

Boil apple juice in non-aluminum saucepan.

Pour over herbs and let stand for 30 minutes. Strain through double thickness of cheesecloth. Return liquid to saucepan,adding vinegar and sugar.

Bring to a full rolling boil that cannot be stirred down. Stir frequently. Remove from heat, add pectin, then return to full rolling boil. Boil for 1 minute, stirring constantly.

Remove from heat. Skim foam.

Pour into sterilized jars, filling to within 1/4 inch of rim. put a sprig of fresh herbs in each jar. seal with clean, hot lids.

Shoo Fly Pie

  • 1 cup molasses
  • 1 cup hot water
  • 1/2 teaspoon cinnamon
  • 3 cups flour
  • 1 teaspoon vanilla
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 cup shortening

Pour molasses in bowl and add cinnamon and vanilla.

Dissolve soda in hot water, add to mixture.

Pour into pie plates (9″) evenly.

Mix flour, sugar and shortening with hands until crumbly. Sprinkle evenly over molasses.

Bake at 375 degrees for 45 minutes. Make sure no cracks are in the pie crust.

Don’t bake crust ahead of time.

Makes two pies, though you can cut the recipe in half and make one.