Chapter Sixteen: Food for the Soul
Frosted Sticky Buns (makes two batches)
3 ½ cups all purpose flour
1 package active dry yeast
1¼ cup milk
¾ cup sugar
¼ cup butter or shortening
1 teaspoon salt
1 teaspoon ground cinnamon
2 tablespoons melted butter
¼ cup raisins
In mixing bowl combine 3½ cups of the flour and yeast. Heat milk, sugar, shortening, and salt to 120o, stirring constantly until shortening almost melts. Add to dry mixture along with egg and beat for 30 seconds on low speed. Scrape sides of bowl and beat at high speed for 3 minutes. Hand mix in the remaining flour and form into a ball. Place in lightly greased bowl and cover. Let rise in warm place until it doubles in size. (1½ to 2 hours.) Then place dough on floured surface and punch down. Cover again and let rise 10 minutes. Roll out half the dough into 16 x 8 inch rectangle. Mix sugar, cinnamon and butter in bowl and spread half of it over dough. Sprinkle with raisins. Starting with the long edge, roll dough as tight as possible forming a 16 inch log. Brush ends with water to seal.
1 cup brown sugar
½ cup butter
2 tablespoons corn syrup
1 bag crushed pecan pieces
In a saucepan, mix together ½ cup of brown sugar, ¼ cup of melted butter, and 1 tablespoon of corn syrup. Heat slowly, stirring often. Sprinkle pecan pieces into the bottom of a greased 8x8x2 inch baking pan and then cover with the caramel goo.
Next slice dough log into half-inch rolls by sliding a piece of thread under log and crisscrossing at top. Pull tightly as thread cuts through log. Place rolls on top of goo mixture, then cover and let rise again in a warm place for about 30 minutes. Bake at 375o for 20 minutes.
Let cool for three minutes and invert onto plate. Place a second plate on top of rolls and flip again so that rolls end up pecan side down. Spread with frosting mixture below.
2 cups sifted confectioners sugar
A pinch of salt
1 teaspoon vanilla
Sift sugar in a bowl. Slowly add milk until it thickens. Mix in salt and vanilla and spread on the top of rolls.
To make the second batch Roll out the other half of the dough into 16 x 8 inch rectangle. Mix sugar, cinnamon and butter in bowl and spread half of it over dough. Sprinkle with raisins. Starting with the long edge, roll dough as tight as possible forming a 16 inch log. Brush ends with water to seal.
Follow the same instructions for making Carmel Goo and Frosting.
A Knuckle Sandwich
1 large bully
1 cup of courage
A fatherÕs encouragement
A lot of prayer
1 clenched fist
Listen carefully to the advice of your father. Pray all night that his advice is wrong. If you absolutely must make a fist, make it with your thumb on the outside of your fingers, (Otherwise youÕll break your thumb) and take your best shot. You will only get one crack at it, so give it everything youÕve got.
1 large stock pot filled with water
1 cup water in medium-size sauce pan
A very hot charcoal fire
1 quart Mason jar filled with 2 cups water
24 ears Indian corn
1 cup (2 sticks) butter
Remove husks from corn. Remove silk with stiff nylon brush and rinse. Place the Mason jar into saucepan and set it on the edge of the grill. Put the sticks of butter in Mason jar and as it melts it will float to the surface. Place the stockpot on the grill and when water begins to boil, add one tablespoon salt. Carefully lower the corn (6 ears at a time) into the water. Cook for 6-8 minutes. Remove corn with tongs one ear at a time and then dip them in the Mason jar to cover with butter. Add salt and pepper to taste.
Heavenly Hash Browns
12 red skin potatoes
1 tablespoon finely grated green onion
1 tablespoon finely chopped sweet yellow peppers
6 ounces corned beef
1 teaspoon salt
¼ cup melted butter
Boil the red skin potatoes and chill. Mash the chilled potatoes with the flat side of a broad knife and finely chop with skins. This will make about 3 cups. Add green onion, yellow peppers, corned beef, salt, and pepper to taste. Make into patties by putting mixture in a hamburger press. Melt ¼ cup of butter in a frying pan over medium to low heat, reducing heat if necessary so that butter doesnÕt burn. Place patties in frying pan and turn when they begin to turn golden brown (about 7 minutes). Brown other side, and serve.
FlorenceÕs Mac and cheese
1-1/3 cup elbow macaroni
3 tablespoons butter
2 tablespoons all-purpose flour
½ teaspoon onion salt
2 cups milk
2 cups Cheddar cheese
½ cup Gouda cheese
½ cup Swiss cheese
¼ cup Parmesan cheese
¼ cup Bleu cheese crumbles
1 Ring smoked sausage
1 slice whole grain bread
Cook macaroni in bowling water until tender. Drain. In a saucepan, melt butter over medium heat. Blend in: flour, onion salt, and five turns of fresh ground pepper. Then add milk and stir until it begins to thicken. Add various cheeses. Mix cheese sauce with macaroni and fold into a 1½ quart casserole dish. Slice smoked sausage into bite-sized pieces and add to the mixture. Butter the whole grain bread, cut into cubes and sprinkle on top. Bake at 350o for 45 minutes.
MinaÕs Sausage Stuffing
2 packages breakfast sausage
½ sliced yellow onion
½ cup dried cranberries or cherries
1 loaf whole grain bread
3 cans cream of chicken soup
Over medium heat, brown and crumble breakfast sausage in a large frying pan along with onions, and cranberries. Then add enough bread crumbs to absorb the juice left from the meat. Add the chicken soup and simmer on low heat for about fifteen minutes. Stuff bird with mixture and roast as normal. Remove the stuffing before bird is carved and put in a serving bowl.
DannÕs Chocolate-Cherry Coconut Macaroons
1 package (5-1/3 cup) Bakers coconut
1 bag (12 oz.) dark chocolate chips
2 egg whites
1 tablespoon vanilla
½ teaspoon vanilla powder
1 tablespoon caramel syrup (may substitute caramel sauce)
1 cup low-fat sweetened milk
½ cup dried cherries..
Pour half cup of dark chocolate chips into a large mixing bowl and add all other ingredients. Mix with wooden spoon until well-blended.
Spoon out cookies in desired size (I use a very small ice-cream scoop) and place them on a greased baking sheet, Sil-pat, or parchment paper. Bake for 24 minutes at 325o.
Remove cookies from baking sheet with greased spatula and place on a cooling rack for 10 minutes.
Melt remaining chocolate chips in a shallow bowl in microwave (1 to 2 minutes)
Dip ¼ of each cooled cookie into the chocolate mixture and place on wax paper.
Stack layers of cookies and wax paper on a paper plate and refrigerate for an hour to set chocolate. When the cookies are ready to eat theyÕll easily peel off the wax paper.
Grandma GreatÕs Lemon Pie
1½ cup sugar
3 tablespoons all purpose flour
3 tablespoons cornstarch
1½ cup hot water
3 egg yolks (save whites for meringue)
2 tablespoons butter
1 teaspoon grated lemon peel
1/3 cup lemon juice
1 pre-baked pie shell, cooled
In a saucepan, mix sugar, cornstarch, flour, and two pinches of salt. Gradually add the hot water while stirring. Continue to stir as mixture heats over medium to high heat until it comes to a boil. Reduce heat while continuing to stir for 2 more minutes and remove from heat all together. Slightly beat egg yolks in a bowl and slowly stir in 1/3 of original mixture. Then return all of whatÕs in the bowl to original mixture while continuing to stir. Bring to a boil and cook for 2 minutes. Stir in butter, lemon peel, and lemon juice. Then pour mixture into a cool baked pie shell.
3 egg whites
½ teaspoons vanilla
¼ teaspoon cream of tarter
6 tablespoons sugar
Beat egg whites, vanilla, and cream of tarter until it begins to thicken. Then slowly add the 6 tablespoons of sugar until glossy peaks form and all of the sugar dissolves. Spread meringue over hot lemon filling lifting with a flat knife to form little peaks. Bake at 350o for 12 to 15 minutes until peaks turn golden brown. Let cool before cutting. (For best results, dip knife in water before cutting a piece of pie.)
MomÕs pie crust (makes two pies)
2 cups sifted all purpose flour
2/3 cups shortening
1 teaspoon salt
5 to 7 tablespoons ice water
Sift flour and salt together and cut in 1/3 cup of shortening. Then cut in the other 1/3 cup of shortening adding the ice water and toss till it forms a ball. Chill in plastic wrap for 30 minutes. Roll out pie crusts. Bake @ 450 o for 10 to 12 minutes using pie weights or dry beans to prevent crust from losing its shape.
**Both of my Grandmas knew their way around a pie, and so as a bonus I thought IÕd throw in one from Grandma Jannenga.
Grandma JannengaÕs Butterscotch Pie
1 cup brown sugar
5 tablespoons sifted all purpose flour
3 tablespoons butter
1½ cups milk
1 teaspoon vanilla
1 pre-baked pie crust, cooled
1 tablespoon sugar
Mix brown sugar, flour butter and milk together in the top of a double boiler until it thickens.
Beat in two egg yokes, remove from heat and place pan in the refrigerator until it cools.
Mix in the vanilla and pour into a baked pie crust. (see MomÕs pie crust)
Beat egg whites and sugar with a whisk until they become meringue. Cover pie with meringue, lifting in whiffs to create curls. Then bake it in a slow oven until the meringue turns golden brown.
AhbeeÕs Spinach Artichoke Soufflˇ
1 10 ounce package frozen spinach
1 small can artichokes
2 teaspoons butter
2 tablespoons all purpose flour
½ teaspoon salt
½ cup milk
¼ cup Parmesan cheese, finely grated
4 eggs, separated into yolks and whites
Cook frozen spinach according to directions on package . Add artichokes to spinach and chop up finely with a knife. Drain mixture completely. Add butter and cook over a medium heat until butter melts and any water evaporates. Stir in flour, salt. 4 turns of fresh ground pepper, and milk. Cook and stir over medium heat until mixture thickens and bubbles. Remove from heat and stir in Parmesan cheese. Beat egg yokes until thick and slowly add spinach mixture to eggs while stirring. In a separate bowl beat remaining egg whites until stiff and slowly add to the other mixture while stirring. Pour entire mixture into a 1 quart ungreased soufflˇ dish and bake at 350 o for 35 to 40 minutes.
CarolÕs BBQ Sauce
1 cup butter
1 small can tomato paste
1 cup ketchup
¼ cup yellow mustard
1 cup brown sugar
1 can beef broth soup or Au Jus
Combine all the ingredients in a medium-size. Whisk until smooth. Slowly simmer over medium heat to thicken for an hour. Can be used as a basting sauce for chicken, fish, beef, or pork. One of my favorite ways to use it is by placing thinly slices grilled steak on toast points and then drizzling the sauce over the top.
Grandma JannengaÕs Chicken Soup
1 large roasting chicken (approximately 10 lbs.)
6 cups water
½ cup chopped yellow onion
2 teaspoons salt
¼ teaspoon black pepper
1 bay leaf
1 package long grain and wild rice
1 can corn
2 large carrots, cut
1 cup celery, chopped
1 cup mushrooms, sliced
2 tablespoons parsley, finely chopped
1 chicken bouillon cube
In a large kettle, place roasting chicken cut up into sections, water, onion, salt, pepper, and bay leaf and simmer on stove top for at least 3 hours covered (longer if possible). Strain chicken from broth and remove bones. Cut chicken into spoon-size pieces and set aside. Put some in the refrigerator for sandwiches tomorrow and put the rest in a bowl to be returned to the stockpot when ready. Remove bay leaf from broth and skim excess fat. Bring broth to a boil. Add rice, corn, carrots, celery, mushrooms, parsley, bouillon cube, and chicken and slow cook until dinner. (Chicken soup is always a combination of what the recipe calls for, and whatÕs in the house, so feel free to add whatever else you have)
Deep Dish Pizza
Ingredients: 1 Telephone
Just call Lu MalnatiÕs Pizza in Chicago. ThereÕs none better!