Posts tagged with Recipe

Swiss Christmas Bread “Weck”

Posted on January 13, 2016 by Leave a comment

Swiss Christmas Bread or “Weck” is a recipe that has been handed down in our family going on seven generations. My father always referred to it as “Weck”. I cannot find a similar reference to “Weck” on the internet? This swiss recipe has been passed down from our ancestors in Switzerland. The recipe my father made included only muscat raisins, which are difficult to find today. We have adjusted the recipe over the years to include regular raisins, and candied red and/or green cherries. Other additions could include candied citron peel, walnuts, or other nut types. This recipe can be made with a heavy wooden mixing spoon or a Kichen Aid Mixer.

Giving a friend or neighbor a loaf of this special bread is a great gift!! We deliver ours when it is still warm. Extra loaves can also be frozen and enjoyed later.

Swiss Christmas Bread "Weck"

Swiss Christmas Bread “Weck”

This recipe makes 3 loaves as pictured.

Ingredients:
6 1/2 Cups of flour (we use bread flour)
2 packages of Yeast (we use rapid rise yeast)
1 3/4 Cups of milk (fat free, 1%, 2% 4%, it does’t matter)
1/2 Cup of real butter (not margarine)
2/3 Cup of very warm tap water (but not so hot as to kill the yeast)
1/2 Cup of sugar (cane sugar or beet sugar, doesn’t matter)
1/2 teaspoon of salt
2 grated lemon rinds
2 Cups of raisins (one cup can be substituted with something else like candied cherries)
2 Eggs (we use extra large)
A 1/4 teaspoon of sugar to add to the yeast.
An additional scrambled egg to put an egg wash on the loaf just prior to baking.

Putting it all together:
1) Grate the rind of the 2 lemons (we use the fine side of a regular four sided grater or a very fine Microplane).
2) In a small bowl combine the warm tap water, yeast, and a 1/4 teaspoon of sugar and wait for the yeast to proof (we use a 2 cup pyrex glass measuring cup).
3) In a large bowl, combine the flour, salt, sugar, grated lemon rind, and raisins (see Kitchen Tips below).
5) In a small sauce pan, on low heat, combine milk and butter and scald (not boil) (see kitchen Tips below).
6) In a small bowl, beat the 2 eggs.
7) In the large bowl with the flour make 3 “pockets”, one for the eggs, one for the milk, and one for the yeast.
8) Add all the ingredients into the flour and mix into a dough with a heavy wood spoon.
9) You may need to add some extra flour if the dough is too sticky. Knead the dough.
10) When you have a nice ball of dough, set aside in a covered bowl to rise for about an hour.
11) Prepare 3 baking greased baking pans. We use a medium pizza pan. Other pans will work like a pie pan or round cake pan).
12) Preheat the oven at 375 degrees.
13) When the dough has risen, punch it down and form into 3 equal sized balls.
14) Flatten one ball at a time and put a hole in the middle like a doughnut with a small hole in the middle. Place in or on the baking pan.
15) Let rise for an addition hour.
16) For decoration you can cut with a scissors a decoration pattern in the dough with a series of very small cuts. We make a circle of cuts around the circumference.
17) Egg Wash – In a small bowl, scramble an egg and brush a thin coat over the entire loaf of Weck.
18) Bake for 20 – 25 minutes at 375.
19) Cool on a cooking rack
20) Serve when cool enough to cut, while still warm, with real butter.

Best eaten when it is still warm from being in the oven!!

Best eaten when it is still warm from being in the oven!!

Kitchen Tips!
1) Coating Fruit with Flour: Sometimes the raisins are in sticky clumps in a box. When you add raisins to the flour, separate the raisins individually as you add them to the flour. Coat them with the flour in the bowl as you add a few at a time. The same is true of candied cherries. We cut the cherries in half with a scissors as we add them the flour.
2) Adding Fruit and Nuts: We use either 2 cups of raisins, or one cup of raisins and 1/2 cup of red candied cherries, and 1/2 cup of green candied cherries. Similar ratios of other ingredients like candied citron peel or nuts can be added. The total of fruit and nuts should not exceed 2 cups.
3) Scalding: Scalding means bringing a liquid mixture to near boiling, but not boiling. If in doubt, turn off the heat when the liquid is very warm, but not boiling. In bread making, scalding the milk serves a scientific purpose. The whey protein in milk can weaken gluten and prevent the dough from rising properly. Scalding the milk deactivates the protein so this doesn’t happen (per The Kitchn). Be sure to let the scalded milk cool below 100 degrees before adding to the recipe. If you can comfortably put your finger in the milk, it should be ok.

Makes: 3 loaves
Prep time: About 3 to 3 1/2 hours
– 30 minutes to make the dough
– First rise 1 hour
– Second rise 1 hour
Cook time: 25 minutes

Tags: , , , ,

Parmesan Popovers – Bridget Moynahan Recipe

Posted on January 13, 2016 by Leave a comment

We read a recipe for Parmesan Popovers in a recent issue of People Magazine which was written by Bridget Moynahan. We decided to make the recipe and it turned out very well. We are re-publishing it here with just a couple small changes.

On the Platter! They Shrunk a Little!

On the Platter! They Shrunk a Little!

Ingredients:
2 Tablespoons of butter to grease the muffin tin.
2 Large eggs at room temperature.
1 Cup of Half-n-Half.
1 Cup of all purpose or bread flour.
1/2 teaspoon of salt.
1 Tablespoon of finely grated Parmesan Cheese

Just Out of the Oven!

Just Out of the Oven!

Putting it all together:
1) Preheat oven to 400 degrees.
2) Grease a muffin pan for 12 muffins with the butter.
3) In a medium bowl combine the eggs and half-n-half and uniformly mix.
4) In a large bowl mix flour, salt, and grated parmesan cheese.
5) Pour in the egg mixture and beat until only tiny lumps remain.
6) Preheat the muffin pan in the oven for about 2 minutes.
7) Right before you take the pan out of the oven, whisk or beat the batter again.
8) Fill each cup in the muffin pan just a little less than half way.
9) Bake for 25 minutes without opening the oven!!

Split Open!  Ready to Eat!

Split Open! Ready to Eat!

There are a multitude of ways to eat a popover, warm with butter, or butter and jam, or filled with a strawberry & whipped cream; the list goes on!! I ate mine with butter and strawberry jam and it was luscious!!

Kitchen Tips!
If you forgot to take your eggs out of the refrigerator to bring them up to room temperature, we put them in a bowl of hot tap water while we are preparing the recipe and they warm up significantly in about 10 minutes.

Makes: about 12 popovers
Prep time: 15 minutes
Cook time: 25 minutes

Tags: , ,

Au Gratin Potatoes

Posted on December 28, 2015 by Leave a comment

A Nice Potatoes Au Gratin Serving!

A Nice Potatoes Au Gratin Serving!

Au Gratin Potatoes! This is an old family recipe that is now being requested by our Grandchildren. This is a freestyle recipe so you can adjust the ingredient quantities depending on the size of the glass baking dish you use and how many people you are attempting to feed. This is a layered recipe so you can adjust the number of layers, again depending on how deep your glass baking dish happens to be. We would suggest cooking at lease one medium to large potato for each person. We will add photos to the blog as we get them.

Basic Potato Au Gratin Ingredients

Basic Potato Au Gratin Ingredients

Ingredients:
Olive oil, vegetable oil or butter – to grease the bottom of the pan.
Whole potatoes – sliced about as thinly as you can get. Any type of potato will do (Red, Russet, Yukon Gold, etc.) We prefer red. The potatoes can be peeled or not, but generally we peel the potatoes.
Onions – diced (any kind)
Crackers crushed – Ritz or Saltine
Cheddar Cheese grated – We prefer extra sharp cheddar (We grate the block of cheese ourselves for freshness)
Milk (Whole, 2%, 1%, Skim, Half-n-half doesn’t matter)
Salt to taste
Pepper to taste

Putting together the first layer.
1) Grease the bottom of the pan
2) On the bottom of the pan lay 3-4 layers of the sliced potatoes.
3) Next add a thin layer of diced onions.
4) Add a layer of grated cheddar cheese thin enough so you can see through the layer.
5) Add a layer of crushed crackers
6) Add salt and pepper (a little with each layer)

Now that you have completed one layer, you just need to repeat 3-4 layers or more until your pan is at least half way full. When you are finished with your layers, add enough milk so that it submerges at least 1/3 of the bottom layers. The milk adds moisture and creaminess to the potatoes. Add the milk slowly in dribbles all over the top so that the cheese and crackers meld together, which will form a nice crust.

Looks Delicious!

Looks Delicious!

Bake at 325 degrees for about 2 hours. It takes a while for the potatoes in the middle to get done. You can test with a fork in the middle to see if it is done. The fork should go through the potatoes without any resistance.

Tags: , ,

Honey Pizza Dough

Posted on December 14, 2015 by Leave a comment

We started adding honey to our pizza dough many years ago when my children were young and as adults they are also making this dough. Now the grandchildren are asking to have the recipe, as well. You remember that we are beekeepers. So here it is!!

Honey Pizza Dough Ingredients

Honey Pizza Dough Ingredients

Ingredients:
3 Cups of Flour (we have made this with a variety of flour types. We prefer white bread flour.
1 tsp of salt (mixed with the dry flour)
1 Egg (we warm the egg in warm water after taking it out of the refrigerator, this helps keep the dough warm for rising)
1 Cup of warm (almost hot) water (but not too hot to kill the yeast)
1/4 tsp of sugar (which we add to the warm water and yeast)(this helps the yeast grow)
1 Packet of yeast (which we add to the warm water and sugar) (we prefer rapid rise yeast)
1/8 cup of corn/vegetable oil (we think olive oil gives the dough an undesirable flavor)
1/8 cup of honey (more or less depending on your taste for a sweet dough)

Proofing the Yeast!

Proofing the Yeast!

Instructions:
– Add the flour and salt to a large bowl and mix thoroughly.
– Combine the cup of warm water, yeast, and sugar, mix and let set to proof.
– Place the egg in some warm water so that it can warm up to, at least room temperature, while waiting for the yeast to proof.
– In a quarter cup measure first add the 1/8 cup of oil and then add the 1/8 cup of honey.
– When the yeast has proofed, combine all the ingredients in the big bowl with the flour and mix until a uniform dough is formed. If the dough seems too moist, you can add some
flour until you can easily form it into a nice moist ball.
– When you have a ball formed, place a towel over the bowl and set in a warm place.
– Let rise for about an hour. (while you are waiting for it to rise, prepare your pizza topping).
– At this point the dough is ready to spread into your pizza pan.
– If you want thin crust, spread it thinly, for thicker crust spread it less thin.
– This dough will make 3 medium thin crust pizzas, two medium thick crust pizzas, or one large pizza.
– Preheat your oven to 425 degrees and bake for about 10 minutes. Then check if it is baked to your preference.

Letting the Dough Rise!

Letting the Dough Rise!

Comments:
Proofing – Yeast is a living organism. Proofing is when you allow the yeast to grow to verify that the yeast is alive and will make the dough rise. If the yeast is dead, it will not make the dough rise. The yeast, water, sugar mixture will form a “foam” on top, if the yeast is alive.
Oil and Honey do not mix – If you put the oil in the cup first and then the honey, the whole mixture will pour out of the cup without sticking.
Homemade Sausage Recipe – https://www.minkhollowfarm.com/making-sausage-from-fresh-ground-pork/

Homemade Pizza!

Homemade Pizza!

Tags: , , , , , ,

Rhubarb Blueberry Pie

Posted on November 17, 2015 by Leave a comment

Rhubarb Pie - So Good!!

Rhubarb Pie – So Good!!

Rhubarb Blueberry Pie Recipe

(If you just want to make a Rhubarb Pie, substitute the Blueberries for more rhubarb and maybe add a little more sugar.)

Home made or pre-made pie crust. You can do a solid cover pie crust with air holes in the top or we like a lattice crust, which is actually easier to make (if you have a helper to hold the strips while the next strip is laid). With a lattice crust it is easier to tell when it is done.

Standard Pie Pan
3 Cups of rhubarb cut in pieces about ½ inch long.
1 Cup of blueberries
1 ¼ Cups of sugar
¼ Cup of flour
3 Tablespoons of real butter (cut as marked on the butter package)

Large Pie Pan (It seems like large pie pans are becoming more common, which are deeper.
4 Cups of rhubarb cut in pieces about ½ inch long.
1 Cup of blueberries
1 1/3 Cups of sugar
1/3 Cup of flour
4 Tablespoons of real butter (cut as marked on the butter package)

1) Lay out the bottom pie crust in the bottom of the pie pan ready to be filled with the ingredients.
2) Cut the rhubarb in ½ inch pieces, measure, and place one cup at a time evenly in the bottom of the pie pan. Add about a quarter cup of blueberries with each cup of rhubarb.
3) Mix the sugar and flour in a separate bowl. When it is evenly mixed, spread evenly over the top of the rhubarb. It will filter through the fruit.
4) Cut the butter pats and lay them over the top of the rhubarb. You can cut the pats in smaller pieces to make it more evenly spread.
5) Put on the top crust, and “pinch” the edge of the circumference.
6) Bake at 375 degrees for 15 minutes and then reduce the heat to 350 degrees and bake for another 45 minutes. (a little longer for the bigger pie). To check to verify if it is done with a lattice crust, you can look for bubbles in the middle of the pie. (serve warm or cold) and with a thick piece of extra sharp cheddar cheese)

The old fashioned way to check a “covered” pie crust pie is to “Spit it”. Immediately after you take it out of the oven your helper spits on the tip of their finger. When the tip of the finger touches the center of the bottom of the pie it will “spit”. If it spits, it is done. If not, it needs to bake a little longer at 5 minute intervals.

Tags: , , , ,

Simple Vegetable Soup!

Posted on October 28, 2015 by Leave a comment

Sometimes a simple vegetable soup makes a great meal and leftovers too! This is an easy soup to make and is really good for you! We bought a medley basket of vegetables from a local farmers market that contained late summer season vegetables including, potatoes, cabbage, peppers, carrots, beets, onions, and sweet corn.

Simple Vegetable Soup!

Simple Vegetable Soup!

We didn’t use all the vegetables, but here is what we did use to make our soup. It is somewhat similar to a minestrone soup without any pasta. This is a Freestyle recipe so you can add what ever quantities of each ingredient that you please.
– Onions
– Carrots
– Celery
– Tomatoes
– Potatoes
– Cabbage
– Cannellini beans (canned)
– Salt & Pepper
– Grated parmesan cheese (optional)
– Parsley (optional)
– Pasta (optional)
– A touch of hot pepper (fresh, dried, or hot sauce)

Put all the cold ingredients in the pot with just enough water to cover the vegetables.
Bring it to a boil and let it simmer for just 15 minutes stirring occasionally.
After 15 minutes the vegetables should all be cooked (but not over cooked).
The soup is ready to serve!!

Soup Fresh Out of the Pot!

Soup Fresh Out of the Pot!

We added a little parmesan cheese and you could add some fresh chopped parsley. The soup was delicious!! Since we made a big pot of soup we ate it for several meals later in the week.

Add a Little Fresh Grated Parmesan Cheese!

Add a Little Fresh Grated Parmesan Cheese!

Tags: , , , , , ,

Eggplant, Tomato, Pepper Bake Recipe

Posted on August 26, 2015 by Leave a comment

Eggplant, Tomato Pepper Bake Recipe. We have been harvesting a lot of eggplant along with a lot of tomatoes, banana peppers, hot wax peppers, onions and herbs in our garden. Sometimes this creates the challenge of what can we make that is different from what we have been making. We decided to make a dish that is somewhat of a combination of eggplant parmesan, and pizza, quick to make and uses a lot of vegetables. We came up with this recipe and it turned out very well for us. We will definitely make it again!!

Eggplant, Tomato, Pepper Bake

Eggplant, Tomato, Pepper Bake

“Free Style” guidelines – adjust the quantities to your taste, available ingredients, and baking pan size.
Eggplant, Tomato, Pepper, Bake Recipe: Laid out in a baking pan

Extra virgin olive oil to cover the bottom of the pan.
Saltine crackers finely crumbled to put a thin layer on the bottom of the pan (or something similar)
Eggplant – peeled and cut in 1/4 inch slices and then cut in bite size squares so the whole bottom of the pan is covered without any gaps.
Pasta Sauce – spread your choice of prepared pasta sauce over the top of the eggplant. (or make your own)
Herbs – add a little extra dried or fresh basil and oregano spread evenly over the top.
Turkey Pepperoni cut into 1/2 inch squares and spread evenly across the top of the eggplant.
Tomatoes – Cut fresh cherry, grape, or large tomato into 1 inch squares and place along the edges of the pan spaced about an inch apart.
Peppers – Cut banana, hot wax, jalapeño, or any paper, into slices and place randomly over the top of the sauce.
Cheese – we used a combination of fresh grated mozzarella and fresh grated hard parmesan cheese.
Bake for about 30 minutes at 350 degrees, add cheese to the top and bake 15 more minutes until the cheese is baked enough for you.
Enjoy!

What we eat seems to be dictated by what we have available to pick in the garden. We seem to be picking a basket with a variety similar to this every 3 days. It has been a great treat to eat garden fresh vegetables every day, and also to give some away to family and friends.

Vegetable Garden Harvest!

Vegetable Garden Harvest!

Tags: , , ,