This recipe might go well with the Forgotten Pot Roast. I found two different writings of this one so I have included them both. They are probably the same recipe, but one is easier to read. I love the messy splotches and see them as an indicator of a well-loved recipe.
As the year comes to an end, and what a year it has been, I have been looking at some old recipes. (Searching for comfort in uncomfortable times?) These recipes are from my mother’s recipe box. I have no idea where they came from originally; I know that the script is hers. For now, I will imagine that they came from the careful mixing of her tastes, her experience, and her history, handed down from previous generations. Of course they may have been borrowed from the back of a box, but I will stick with the careful mixing/ handed down metaphor.
Here is the first one: Forgotten Pot Roast. If you try it, let me know what you think.
Another one of mom’s cookie recipes… and a good one, too!
1 1/2 c. shortening
2 c brown sugar
1/2 c molasses
2t baking soda
4 c flour
(and extra sugar to roll the cookies in)
Mix in order. Make 1″ balls and roll in sugar. Flatten slightly on baking sheet.
Bake at 350º for 10 minutes.
Makes about 5 dozen
Here is the mix I use…
|½ Recipe||Full Recipe||Double|
|Warm Water||¾ cup||1½ cups||2¼ cups|
|Yeast||1 package||2 packages||3 packages|
|Olive Oil||3T||6 T||½ cup + 1T|
|Flour||2 cups||4 cups||6 cups|
Mix everything except the flour and let the yeast mixture become foamy for about 5 or 10 minutes. Then, add the flour until it is no longer sticky; knead for 5- 10 minutes; you may need a bit more or a bit less flour. Let it rise until doubled (about an hour, depending on how warm your kitchen is), punch it down and it is ready to use. I won’t explain how to use it. If you would like more information please let me know.
By the way, 1 package of yeast = 2 rounded teaspoons (a bit fuller than full).
Let me know how it works.
2 pounds ground beef
2 or 3 chopped onions
3 or 4 chopped garlic cloves
2 T oil
½ c raisins
¼ t paprika
½ t cumin
½ t oregano
1 t salt
½ t pepper
1 can of black olives
4 hard-boiled eggs
1 beaten egg
(All of the spice quantities can change according to your taste.)
For the filling…
Soak the raisins in hot water for about an hour. In a large frying pan fry the ground beef in the oil until browned. Add the chopped onions and minced garlic and cook until the onions are mostly transparent. Add cumin, oregano, salt, pepper and paprika (optional) and cook for three minutes. Let the filling cool (overnight in fridge or just a few hours until cool). Slice the eggs.
Dough for the crust
3 c flour
1 t salt
1 t baking powder
¼ c melted shortening
¼ c melted butter
¾ c warm milk + ¼ c warm water (or 1 c warm milk)
Mix the flour with the salt and baking powder. Add the shortening, butter, milk and water. Mix well, kneading until soft and flexible but not sticky. Let rest for ½ hour and divide into 16 portions, ready for rolling out. (This number is flexible depending on the size of your empanadas)
To fill the crust…
Pre-heat the oven to 400º F.
With a rolling pin stretch each piece of dough and cut into a circle. Begin filling the empanadas by putting the meat mixture in the middle of the dough; then add one slice of egg, a few raisins and 2 olive halves. Wet the edges of the dough and close the dough, flipping over one half onto the other half and pinch the now moistened edges. Lightly brush each empanada with raw egg (beaten). Poke each empanada with a fork a few times, this reduces the inside pressure when cooking and helps prevent bursting at the seams.
Place on cookie sheet and bake for 20 minutes (until golden brown). Let cool a bit before eating.
Just in time for St. Patrick’s Day I offer my mom’s Irish Soda Bread recipe… again. Enjoy!
9 Sugar Cookies
Judy’s Old Fashioned Sugar Cookies Recipe (this is not mine- it’s Judy’s)
- 3 cups sifted all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup white sugar
1 cup butter (softened at
- room temperature)
- 1 egg, lightly beaten (egg should be at room temperature)
- 3 Tablespoons half-and-half
- 2 teaspoons vanilla extract
1. Preheat oven to 400 degrees F (200 degrees C) .
2. Sift together all-purpose flour, baking powder, sugar and salt.
3. Cut in butter and blend with a pastry blender until mixture is crumbly.
4. With a fork, stir in lightly beaten egg, vanilla and half-and-half. Blend well with fork, then your hands to ensure thorough blending. Chill dough for one hour for easier rolling.
****If you are not rolling the dough, chill for 15 minutes then skip to step 6 for baking.
5. On a floured surface, roll out dough to 1/4 inch thickness. Cut into shapes.
6. Place on baking sheet covered with parchment paper. Sprinkle with sugar or leave plain for decorating with icing.
7. Bake for 6 – 7 minutes, or until lightly brown. Mmmmmmmm!
In a bowl mix the dry ingredients:
3c whole wheat flour
Heat in a saucepan (very warm for your finger- not hot!):
2T cooking oil
Pour the liquids into the dry ingredients and mix well.
1c whole wheat flour
4c white flour
Mix and knead. Let rise in oiled bowl until doubled in size (1- 1 1/2 hour)
Punch down and form into 2 loaves. Let rise 1 hour.
Bake at 350 for 45 minutes.
For cinnamon rolls:
After punching down divide in half, roll out into a 12 x 18 rectangle.
Spread one stick of butter and sprinkle mix of cinnamon and sugar (1/2c white sugar, 1/2 c brown sugar, 1T cinnamon).
Roll up and cut into 12 pieces. Place in oiled pan and let rise.
Bake at 350 for 25 minutes.