Fried Corn (TAC)

Cut the corn off the cob, taking care not to bring off any of the husk with it, and to have the grains as separate as possible. Fry in a little butter-just enough to keep it from sticking to the pan; stir very often. When nicely browned, add salt, pepper, and a little rich cream. Do not set it near the stove after the cream is added as it will be apt to turn. This makes a nice dinner or breakfast dish.

Pumpernickel Flour? What the heck is that?

Yes, I'm still making Sourdough breads. I usually make a Rye Sour or Sponge made with raw onions, but next time I'm making a Milwaukee Sourdough Rye, no onions in the sponge. I have plenty of Rye bread in the freezer, but I'm itching to try that "Pumpernickel" flour Mom picked up for me at the local Co-Op grocer. The store owner suggested Mom buy that since she was out of rye flour. I was NOT a happy baker when I saw that flour which is lighter in color than the rye. I imagine she added bread flour to the "pumpernickel flour" You see in my Bread Cookbook there's no such thing as "Pumpernickel flour" You just use Rye flour and add Cocoa powder and the typical rye bread ingredients. (Personally I doubt if the Russian peasants added expensive and heard to find cocoa to their pumpernickel bread). In fact I'm not a fan of that bread. I like seeded Rye. The flour wasn't too expensive- not quite $5.00, but I feel like I should use it.. and not waste it. But I really wanted the Dark Rye flour I asked mom to pick up, which was the same price by the way. I was thrilled to get 3 OZ of caraway seeds for a mere $1.50! (Can you believe that price!?) I was thrilled.

Sourdough Rye Bread ( 3 Day Sponge)

I made some real rye bread and even I was impressed with the results.

Sourdough Rye Bread (Sponge)

SPONGE:

2 cups Rye Flour

1 pkg dry Yeast (2 tsp)

1 TB Caraway Seeds

1 and 1/2 Cups Warm water

1 Onion coarsely chopped (optional)

If adding one chopped Onion, try tying it up in cheesecloth but remove after 24 hours. (This addition is included in a Rye Sour Starter but can be used in this sponge also. I threw it into the batter and sieved out the onions after 24 hours).(LB)

Mix ingredients until smooth cover with plastic wrap to hold in moisture. Allow to ferment 6 hours at least or up to 3 days- the longer the better.

DOUGH:

2 Cups Rye Flour

3-4 Cups Bread Flour

1 Cup Hot Water

1 Pkg or 2 tsp dry Yeast

1/4 Cup Molasses

1 Egg

1 TB Salt

3 TB Crisco or Veg. Oil

1 TB Caraway Seeds

I egg mixed with 1 TB milk for egg wash before baking

In a large bowl mix rye flour, hot water, yeast, molasses, egg, salt, Crisco, and caraway seeds into the sponge. Now add the bread flour a 1/2 cup at a time until it becomes shaggy and forms a wet ball. Now remove the ball and knead in the rest of the flour a small handful at a time, until dough is smooth and not quite so sticky. Yes, you will have a coating of dough on the counter.. don't panic.. : ) This usually takes at least 150 turns if not 200.

Now let rise in a greased bowl in a warm place until doubled or more in bulk. This make take 2 hours. Now turn bowl over and divide in half and knead out the bubbles, then form into 2 oval loaves and place on a baking sheet side by side or place in a greased 4.5" X 8.5" bread pan. Allow to rise until in inch or more above edge of pans. If you formed long loaves slash the bread at least 3 times before painting with the egg wash and baking in preheated 400 degree oven. Bake for 40 minutes, until nicely browned and hollow when bottom is tapped.

NOTE: This makes two large 30 ounce loaves but can be divided into 3 smaller loaves.

Melt Away Peanut Butter Fudge

1 LB or 4 cups Confectioners Sugar

1/2 Cup Milk

7 & 1/2 Ounce Jar Marshmallow Fluff

8 Ounces Peanut Butter

Mix and over medium heat bring to a boil the Confectioner's Sugar and milk. Let boil 2 & 1/2 minutes while stirring constantly.

Stir in the Marshmallow and Peanut Butter until smooth. Fudge appears a very pale tan color.

Pour into greased 9" X 9" or 7" X 10" dish and let cool on counter and then in fridge.

I usually cut into squares and cover with plastic wrap and leave in fridge.

Pumpkin Roll

1 Cup Pumpkin Puree

4 Eggs

3/4 Cup Sugar

1/2 tsp Salt

1 and1/4 Cup Flour

1 tsp Lemon Juice

1 tsp Baking Soda

1/2 tsp Cinnamon

1/4 tsp Ginger

1/8 tsp Cloves

1/2 cup chopped nuts (optional)


FILLING

1 Cup 10 X Sugar

4 TB Butter softened

8 Oz Cream Cheese

1/2 tsp Vanilla


Preheat oven to 350 degrees.

Grease a jelly roll pan and lay down a piece of parchment paper and let the short ends hang over to help lift out of pan after baking. If you want nuts sprinkle them on the paper, then set aside. Or sprinkle nuts on the batter.

Beat eggs 5 minutes! YES I said 5 minutes!
Stir to mix dry ingredients together before adding to eggs.

Spread out batter or just tip the pan until it's coated. It's VERY thin batter. Bake 15-20 minutes.

Get a clean dish towel and sprinkle it with lots of powdered sugar. Flip the cake over on the dish towel, peel off the paper and gently roll up the cake. and set aside while you make the filling.

Unroll cake, but try not to crack and break it. It will still be curly on ends. Spread on filling and re-roll cake. Wrap in plastic wrap and freeze if you want.

SWEET POTATO SOUP

I went shopping at Super Walmart yesterday, and I bought two huge sweet potatoes weighing 3 pounds altogether! Yes I'm make SWEET POTATO SOUP again today after work. I LOVE that soup with the "trinity" of veggies as the flavor base! My son Jesse and I don't eat enough veggies and this is one way I manage to get some into our bellies. Here's the recipe! SWEET POTATO SOUP 2-3 Sweet Potatoes, peeled and cubed 1". 1 Medium or large Onion chopped small 2-3 large Carrots chopped small 2-3 Stalks of Celery chopped small 2-3 Tb Canola Oil or Butter if you prefer 2-3 cans of Chicken Broth, according to how thick you like it. OR use Chicken Base and 6 to 7-8 Cups of water 1 clove of Garlic minced (I forgot to add this) 2 Chicken Bouillon Cubes (optional) Not necessary if using chicken base which is salty. 1/2- 3/4 tsp Mrs. Dash Original Salt and Pepper. Saute the onion, celery, carrots until softened, about 5-10 minutes. Then pour into to a large pot and add the cubed sweet potatoes, chicken broth (or) chicken base and water and seasonings. Let simmer for 30 or until the veggies are tender. Then let cool and puree all the veggies in some broth and stir into remaining broth. Remember make this recipe your own.. experiment. Add or take away stuff.