This is my grandmother Claire’s recipe. My father could sit with the whole batch and finish them off in one day! Whenever I make this I can hear my dad thanking me for making them because he loved them that much. It also brings back many memories of Christmas especially of times with the family. I remember being in the kitchen with my grandmother helping her to make them.

 

 

 

 

 

 

 

 

 

 

1 cup crisco
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 cup ice cold water
1 jar mincemeat or make your own
1 cup Confectioners Sugar

This is what the written recipe says:
Preheat the oven to 350 F and strain the mincemeat – lump it all & mix. Flour fingertips to work. Wet paper towel and cover bowl. Roll out dough and cut into squares. 1 tsp. mince on middle of square. Roll and tuck ends or squeeze. Cookie sheet ungreased. Put fork marks on top to release air. Check. Powdered sugar to cover after finished.

Now let me break this down for you

 

 

 

 

 

 

 

 

 

 

Measure out the crisco

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Scrape it into a bowl

 

 

 

 

 

 

 

 

 

 

 

 

 

Measure out the flour and add to the bowl

 

 

 

 

 

 

 

 

 

 

Add the salt

 

 

 

 

 

 

 

 

 

 

 
 
 

Add the baking powder

 

 

 

 

 

 

 

 

 

 

Add the ice water

 

 

 

 

 

 

 

 

 

 

See it is all lumped together now per her recipe

 

 

 

 

 

 

 

 

 

 

Flour your fingers and work the dough until it comes together smooth. Wet a paper towel and cover the dough in the bowl

 

 

 

 

 

 

 

 

 

 

I like to divide the dough and only work with half at a time. Roll it out and cut into squares

 

 

 

 

 

 

 

 

 

 

Put 1 teaspoon of mincemeat in the middle of the square

 

 

 

 

 

 

 

 

 

 

Roll

 

 

 

 

 

 

 

 

 

 

Tuck the end, squeeze and place on an ungreased cookie sheet

 

 

 

 

 

 

 

 

 

 

Keep working until all the dough is gone

 

 

 

 

 

 

 

 

 

 

Put fork marks on top to release steam

 

 

 

 

 

 

 

 

 

 

Bake at 350 F for about 30 minutes or until lightly brown

 

 

 

 

 

 

 

 

 

 

Put confectioners sugar into a bowl

 

 

 

 

 

 

 

 

 

 

Toss the hot tarts with the sugar and let cool

 

 

 

 

 

 

 

 

 

 

Serve warm or cool.. YUM!!!

 

 

 

 

 

 

 

 

 

 

This is what they look like inside…… Oh the memories

This is a pull apart bread similar monkey bread but this one is savory.

 

 

 

 

 

 

 

 

 

 

1/2 cup water
2 1/4 teaspoons yeast
3 Tablespoons brown sugar
1/2 cup sour cream
2 tablespoons butter
3 cups flour
1 1/2 teaspoon salt
1/4 cup butter
4 teaspoons garlic powder
1/4 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon rosemary

 

 

 

 

 

 

 

 

 

 

Combine the warm water and the yeast

 

 

 

 

 

 

 

 

 

 

In a mixing bowl measure out the flour and salt

 

 

 

 

 

 

 

 

 

 

The yeast should be foamy now

 

 

 

 

 

 

 

 

 

 

To the yeast add the sour cream and the sugar then add this mixture to the flour and knead for about 8 minutes

 

 

 

 

 

 

 

 

 

 
This is what it looks like when you are done kneading

 

 

 

 

 

 

 

 

 

 
Let the dough to rise in a warm place until double. This is my proofing box (a cup of boiling water in the microwave with the dough)

 

 

 

 

 

 

 

 

 

 
Measure out the herbs

 

 

 

 

 

 

 

 

 

 
Melt the butter

 

 

 

 

 

 

 

 

 

 
Add the herbs to the butter

 

 

 

 

 

 

 

 

 

 
Divide the dough into 36 pieces

 

 

 

 

 

 

 

 

 

 
Dip the pieces into the herbed butter

 

 

 

 

 

 

 

 

 

 
Sit them into a loaf pan

 

 

 

 

 

 

 

 

 

 
Pour any remaining butter over the dough because it is too good to waste! Place in a warm place again to rise until doubled

 

 

 

 

 

 

 

 

 

 
Bake at 350 F for about 40 minutes or until golden brown. Enjoy!!

Eat them as they are or you can dip them in melted butter, garlic oil or chocolate. They are fantastic!

 

 

 

 

 

 

 

 

 

 

1 1/2 c water
1 teaspoon salt
1 teaspoon brown sugar
4 cups flour
2 1/4 teaspoon yeast
1 1/2 teaspoons salt
1/2 cup brown sugar
1/2 cup baking soda
4 cups hot water
kosher salt

 

 

 

 

 

 

 

 

 

 

Measure out warm water

 

 

 

 

 

 

 

 

 
 

Add the sugar

 

 

 

 

 

 

 

 

 

 

Add the yeast

 

 

 

 

 

 

 

 

 

 

Mix it together and set it aside

 

 

 

 

 

 

 

 

 

 

Measure out the flour by spooning it into the cup

 

 

 

 

 

 

 

 

 

 

Then scrape the excess flour off to level

 

 

 

 

 

 

 

 

 

 

Dump it into a mixing bowl

 

 

 

 

 

 

 

 

 

 

Add the salt

 

 

 

 

 

 

 

 

 

 

Add brown sugar

 

 

 

 

 

 

 

 

 

 

Look at the yeast now it should look like this

 

 

 

 

 

 

 

 

 

 

The foamy bubbles means the yeast is alive

 

 

 

 

 

 

 

 

 

 

Add the liquid ingredients into the dry ingredients and knead until smooth and elastic about 6 minutes

 

 

 

 

 

 

 

 

 

 

Gather your dough

 

 

 

 

 

 

 

 

 

 

Lightly grease a container

 

 

 

 

 

 

 

 

 

 

I make a proof box in my microwave by adding boiling water into a cup

 

 

 

 

 

 

 

 

 

 

Add the dough to the container. I like this one because I can easily see when the dough is doubled

 

 

 

 

 

 

 

 

 

 

Cover with a towel and place into your proof box or in a draft free place to rise until double

 

 

 

 

 

 

 

 

 

 

The dough is now doubled in about an hour

 

 

 

 

 

 

 

 

 

 

Dissolve the baking soda in the water

 

 

 

 

 

 

 

 

 

 

Divide dough into 12 equal portions

 

 

 

 

 

 

 

 

 

 

Cover all but one with a towel and roll it out into a long rope

 

 

 

 

 

 

 

 

 

 

Cross like this

 

 

 

 

 

 

 

 

 

 
Twist like this

 

 

 

 

 

 

 

 

 

 
Fold the ends down and pinch

 

 

 

 

 

 

 

 

 

 
Dip the pretzel into the baking soda solution

 

 

 

 

 

 

 

 

 

 
Make sure the whole pretzel is in the solution

 

 

 

 

 

 

 

 

 

 
Place on a baking sheet and sprinkle with salt. I like to use parchment paper

 

 

 

 

 

 

 

 

 

 
Bake at 450 F for about 8 minutes or until your desired color

 

 

 

 

 

 

 

 

 

 
I like mine dark but they are good light. They are yummy dipped in chocolate or garlic butter!

Fall produces an abundance of fresh, crisp tart apples. Don’t have a tree in your yard? You can find them at the farmers market and grocery stores sitting there screaming for you to use them in every way you can think. One great way to use them is in an apple pie. Yum!

 

 

 

 

 

 

 

 

 

 

8 large apples or more depending on size (mix up the types)
1 tablespoon fresh lemon juice
3 tablespoons flour
1/2 cup white sugar
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 cup cold butter
1 recipe for double crust pie crust
2 teaspoons milk
1 egg
1 tablespoon brown sugar or sanding sugar

 

 

 

 

 

 

 

 

 

 

 

Select your apples and preheat oven to 350 degrees F

 

 

 

 

 

 

 

 

 

 

Peel the apples

 

 

 

 

 

 

 

 

 

 

Use an apple corer or cut through from the top into 8 parts

 

 

 

 

 

 

 

 

 

 

Then cut out the core with a knife, a spoon or use a melon baller

 

 

 

 

 

 

 

 

 

 

Slice up the apples thin

 

 

 

 

 

 

 

 

 

 

Keep slicing

 

 

 

 

 

 

 

 

 

 

Place the apples into a mixing bowl, toss with the lemon and add sugar

 

 

 

 

 

 

 

 

 

 

Add brown sugar

 

 

 

 

 

 

 

 

 

 

Add the flour, cinnamon and nutmeg

 

 

 

 

 

 

 

 

 

 

Stir to combine

Get out half of the pie crust and shape into a circle on a lightly floured surface

Roll it out and wrap over your rolling pin

Transfer to the pie plate, unroll and trim

 

 

 

 

 

 

 

 

 

 

Layer the apples into the crust with random pats of butter

 

 

 

 

 

 

 

 

 

 

Sprinkle with an additional teaspoon flour and brown sugar then dot with butter

 

 

 

 

 

 

 

 

 

 

Roll out the remaining crust and cut into strips

 

 

 

 

 

 

 

 

 

 

Cross cross the strips to form a lattice, trim and decorate the edge of the crust

 

 

 

 

 

 

 

 

 

 

Mix the egg and milk to make a glaze and brush over the top

 

 

 

 

 

 

 

 

 

 

Brush the top crust with milk, and sprinkle with 1 tablespoon sugar. Place into 350 degrees F oven until the crust is golden brown (about 60 minutes)

 

 

 

 

 

 

 

 

 

 

Cover the edges with aluminum foil or a shield to prevent over browning in the last 30 min

 

 

 

 

 

 

 

 

 

 

Drizzle caramel sauce over the top and allow to cool completely before serving. This will prevent filling from running all over the place

 

 

 

 

 

 

 

 

 

 

Best served a la mode with additional caramel sauce. Enjoy!

This is an unusual combination that is out of this world!

 

 

 

 

 

 

 

 

 

 

1  1/2 cups water
4 cups pears
4 cups apples
1/4 tsp baking soda
4 cups sugar
3 tablespoons crystallized ginger

 

 

 

 

 

 

 

 

 

 

Pick out some apples you will need 3 or 4 depending on the size

 

 

 

 

 

 

 

 

 

 

You need 3-4  pears

 

 

 

 

 

 

 

 

 

 

Peel, core and chop the apples

 

 

 

 

 

 

 

 

 

 

Peel, core and chop the pears

 

 

 

 

 

 

 

 

 

 

Place the fruit into a large saucepan along with the ginger and add the sugar

 

 

 

 

 

 

 

 

 

 

Add the baking soda

 

 

 

 

 

 

 

 

 

 

Add the water and place over high heat

 

 

 

 

 

 

 

 

 

 

Stir frequently

 

 

 

 

 

 

 

 

 

 

After the sugar dissolves the fruit will start to soften

 

 

 

 

 

 

 

 

 

 

When it comes to a boil mash the fruit into smaller pieces

 

 

 

 

 

 

 

 

 

 

Boil until a gel forms. See strawberry jam recipe to understand the jellying point

 

 

 

 

 

 

 

 

 

 

You can cook it a little longer to make the fruit a little darker if you like

 

 

 

 

 

 

 

 

 

 

It is a good idea to use a thermometer to make sure it is 220 at sea level.  For each 1000 feet of altitude above sea level you will need to subtract 2 degrees.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ladle into sterilized jars to within 1/8 inch of the top and process in a water bath for canning. You can also use it now for a cake filling…yay

 

 

 

 

 

 

 

 

 

 

I really like the consistency of this jam!

 

 

 

 

 

 

 

 

 

 

This is my serving suggestion when not using it between cake layers

 

 

 

 

 

 

 

 

 

 

This has really a nice flavor! Hope you enjoy!

My great-grandmother Bessie used to say whenever we were going to make jam that we needed to remember that cup for cup was the recipe for any jam.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

5 cups strawberries
5 cups sugar
Lemon juice (optional)

 

 

 

 

 

 

 

 

 

 

Pick through the berries and discard any bad berries

 

 

 

 

 

 

 

 

 

 

Wash and drain

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Do you know what this is for?

 

 

 

 

 

 

 

 

 

 

Did you guess strawberry huller? Use a knife if you don’t have this gadget

 

 

 

 

 

 

 

 

 

 

Chop up the berries

 

 

 

 

 

 

 

 

 

 

Add sugar to the strawberries in a heavy saucepan. If the berries are very ripe also add 5 tablespoons lemon juice

 

 

 

 

 

 

 

 

 

 

Cook and stir constantly until the sugar dissolves.

 

 

 

 

 

 

 

 

 

 

Bring to a rapid boil. Skim off the foam that forms off the top and discard

 

 

 

 

 

 

 

 

 

 

Cook until the jellying point by testing on a spoon or until you reach 220. I like to use the spoon test even when I use a candy thermometer

 

 

 

 

 

 

 

 

 

 

When you have reached the jellying point  the syrup will run off in two drops and sheet

 

 

 

 

 

 

 

 

 

 

 

You need to use a metal spoon for the test like I used above. I am using a white spoon to make it easy for you to see double dripping and sheeting

 

 

 

 

 

 

 

 

 

 

Ladle into sterilized jars to within 1/8″ and process in boiling water bath 5 minutes if canning

 

 

 

 

 

 

 

 

 

 

This is yummy! I use this recipe for my strawberry cake filling. Making the filling myself rather than buying from the store makes the cake more special

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This is my favorite jam for toast.  Hungry yet? I am!

 

 

 

This is the icing that was used on my lemon cake recipe I posted not long ago.

 

 

 

 

 

 

 

 

 

 

 

4 cups confectioners sugar
1 cup butter (softened)
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
1 tsp lemon extract

 

 

 

 

 

 

 

 

 

 

Zest the lemon then juice it

 

 

 

 

 

 

 

 

 

 

Put the ingredients into a bowl and mix just until just blended at a low speed. The more you whip the more air bubbles you will incorporate. See the air bubbles in this picture? They all need to be popped in order to make a satin type finish on a cake. Some people like the light and airy look though. If you do like air bubbles then crank up your mixer and let it go for a few minutes.

 

 

 

 

 

 

 

 

 

 

 

Here it is on a cake. This icing is a thin consistency which can be difficult to work with but is yummy as it is. To make it thicker you just need to add more confectioners sugar.

Go check out the lemon cake recipe here
http://www.hauntedchef.com/2011/10/26/lemon-cake/

Basically simple syrup is dissolved sugar. It is used to sweeten or thicken cocktails, iced tea or coffee and to make fresh lemonade. It is also used to make fruit sauces and toppings.

 

 

 

 

 

 

 

 

1 cup water
1 cup sugar

 

 

 

 

 

 

 

 

 

 

Add sugar in a saucepan

 

 

 

 

 

 

 

 

 

 

Add water into the saucepan and stir to dissolve. Bring to boil then take off heat and let cool

 

 

 

 

 

 

 

 

Refrigerate until needed

This is my sons favorite cake. I love it as well

 

 

 

 

 

 

 

 

 

 

 

 

 

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup butter
1 1/4 cups white sugar
3 eggs
2 teaspoons lemon extract
2 teaspoons lemon zest
1 cup milk
1 lemon juiced

 

 

 

 

 

 

 

 

 

 

Preheat oven to 350 degrees F. Grease and flour two 8 inch round pans or use parchment paper

 

 

 

 

 

 

 

 

 

 

I really like parchment paper the best

 

 

 

 

 

 

 

 

 

 

Zest and juice one lemon

 

 

 

 

 

 

 

 

 

 

In a mixing bowl add the flour

 

 

 

 

 

 

 

 

 

 

Add the baking powder

 

 

 

 

 

 

 

 

 

 

Add the salt and mix then set aside

 

 

 

 

 

 

 

 

 

 

In a large bowl add the butter

 

 

 

 

 

 

 

 

 

 

Add the sugar and cream together until light and fluffy. This really means beat it on medium for a long time. You really should use a mixer because it should take about 5 minutes or more with a mixer.

 

 

 

 

 

 

 

 

 

 

This is still grainy and not done yet

 

 

 

 

 

 

 

 

 

 

Getting there

 

 

 

 

 

 

 

 

 

 

When it is ready beat in the eggs one at a time

 

 

 

 

 

 

 

 

 

 

Stir in the extract, lemon juice and lemon zest

 

 

 

 

 

 

 

 

 

 

Stir in the flour mixture alternately with the milk. Do not over beat

 

 

 

 

 

 

 

 

 

 

Keep alternating the flour and milk

 

 

 

 

 

 

 

 

 

 

When everything is mixed together the batter will be done

 

 

 

 

 

 

 

 

 

 

Pour batter into prepared pans

 

 

 

 

 

 

 

 

 

 

Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely. Do not ice the cake until it is completely cool or your icing will run off the cake

 

 

 

 

 

 

 

 

 

 

Split the layers and fill with lemon buttercream or lemon curd

 

 

 

 

 

 

 

 

 

 

Tada……. lemon cake completed and yummy!

 

 

 

 

 

 

 

 

 

 

 

Doesn’t this lemon curd look yummy on the cake! Go see the recipe for lemon curd here http://www.hauntedchef.com/2011/10/25/easy-lemon-curd/

 

 

 

 

 

 

 

 

 

 

This was Taylor’s 18th birthday cake and lemon is his favorite flavor. We are all singing him the happy birthday song right now…

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

He is getting ready to blow out the candles but he said he has nothing he can think of that he wants because he has everything…. awwww

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This is the last candle going to go out…. cake was yummy!

I love lemon curd! You can use it on bread or scones in place of jam, filling for cakes and for lemon meringue pie. I needed this particular batch for Taylor’s birthday cake.

 

 

 

 

 

 

 

 

 

 

1 1/4 cup white sugar
4 eggs
1 cup fresh lemon juice
3 Tablespoons lemon zest
1/2 cup unsalted butter

 

 

 

 

 

 

 

 

 

 

You need about 6 lemons

 

 

 

 

 

 

 

 

 

 

Zest the lemons. You only want the bright yellow part of the rind. That is where all the good flavor is.

 

 

 

 

 

 

 

 

 

 

Cut them in half

 

 

 

 

 

 

 

 

 

 

Juice the lemons with a reamer or juicer. You will need 1 cup of juice

 

 

 

 

 

 

 

 

 

 

In a microwave-safe bowl, whisk together the sugar, lemon juice, lemon zest and butter. Microwave 2 minutes.

 

 

 

 

 

 

 

 

 

 

Temper the eggs by pouring some of the lemon mixture into the eggs and mix (to bring the eggs to the cooked temp) then pour back into original mixture

 

 

 

 

 

 

 

 

 

 

Microwave at one minute intervals and stir after each minute

 

 

 

 

 

 

 

 

 

 

Keep running microwave for 1 minute at a time and stirring until it thickens

 

 

 

 

 

 

 

 

 

 

The mixture is done when it is thick enough to coat the back of a metal spoon

 

 

 

 

 

 

 

 

 

 

Remove from the microwave and pass the mixture through a fine sieve to remove the little bits of cooked egg that may be in the mixture

 

 

 

 

 

 

 

 

 

 

Pour into small sterile jars and store in the refrigerator for a week

 

 

 

 

 

 

 

 

 

 

You can use it between cake layers for a yummy filling