Lefse

This is one of my husband's family delicacies that is traditionally served during the holidays. Although everyone knew how to make Lefse, the first tastes of the season always generated much discussion with each cook comparing her batch with another's AND with her own previous batch the year before. While the cooks compared the nuances of varied flavor, texture, and moisture, the rest of the family was typically busy slathering the lefse with all manner of topping and scarfing it down with nary a notice of the delicate variances so obvious to only those discriminating cooks in the room.

Although traditionally Lefse should be made with real potatoes, those in the know say that using Hungry Jack Instant Potatoes is SO much easier and that it's the only way to go.

Ingredients:

6-1/4 cups of Hungry Jack Instant Potatoes
5 cups boiling water
1 tsp salt (you may want a little more)
1tbsp sugar
1/2 cup vegetable oil
1/2 cup evaporated milk
approximately 3 cups of flour (start with 2 cups and add additional gradually 'til it feels right)

Directions:

1. Mix water into potatoes, salt and sugar. Then pour in oil and milk. Stir well. Pat out the entire concoction in a 9x13 cake pan. Cool completely overnight.
2. Next day when ready to bake, mix in the flour with your hands while the grill is heating. Make sure to mix completely.
3. Heat the griddle to 400 degrees (this can also be done on a cast iron skillet).
4. Form into 1/3 cup balls.
5. Place the balls in the refrigerator.
6. Take out a few balls (2 or 3) at a time and roll in your hands until soft.
7. Taking one ball-- roll out on a pastry cloth to the size of the griddle.
8. Place on the griddle and cook until light brown. Turn once (picking up about 1/3 of the lefse-this may require instruction the first time)
9. NOTE: adjust the griddle temperature as necessary during cooking.
10. Lift the lefse off the griddle (fold in half and lift).
11. Fold each sheet in half and place on a heavy towel, then also cover with a heavy towel (this keeps it from drying out while you cook).
12. Cool in the towel overnight, then air tight wrap in saran wrap the next morning.
13. Makes about 2 dozen sheets.

Great Grandma Hansen's Magic Bars

This recipe has been handed down to me from my husband's great grandmother. It's a Lerche family tradition to make these every year at Christmas time. They're super easy, kids can help and absolutely delicious!

Ingredients:

1 and 1/2 cup of crushed cornflakes
3 tbsp sugar
1 stick of butter, melted
1 cup chocolate chips
1 and 1/3 cup of coconut
1 cup of chopped nuts (pecans, walnuts, whatever you prefer)
1 can of sweetened condensed milk

Directions:

Pre-heat oven to 350 F.

In an 8x8 baking dish, combine cornflakes, sugar and melted butter. Press down until it evenly covers the bottom of the dish.

Pour chocolate chips in an even layer over the cornflake mixture.

Sprinkle coconut evenly over the top of the chocolate chips.

Spread the chopped nuts over the coconut.

Pour the entire can of sweetened condensed milk over the top, making sure to evenly cover.

Bake for 25 minutes or so, until the edges and top are golden brown.

Let cool completely before cutting into 12-16 bars.

Aunt Louise's Pecan Pie

My great aunt Louise Koonce is the originator of this delicious pecan pie recipe that has been one of my family traditions for over 50 years. She and her husband used to own a pecan orchard in southern Texas, so she baked at least one of these pies every day for most of her adult life. Whenever you’d go to Aunt Louise’s house, on the counter was ALWAYS a freshly baked pecan pie, a stack of plates, some forks and a knife. It was expected that anyone who walked through their door enjoyed a piece. Now that’s my kinda house!

Ingredients:

1/2 cup sugar

2 tbsp flour or cornstarch

1 cup white Karo syrup

2 beaten eggs

2 tbsp melted butter

1 tsp vanilla

1 cup shelled pecans (whole)

1 frozen premade pie crust

Directions:

1. Mix sugar and cornstarch with karo syrup and eggs.

2. Stir in melted butter, vanilla and pecans

3. Pour into uncooked pie shell and place foil around the edges of the crust to avoid burning.

4. Bake for 30 minutes at 350 degrees.

5. Remove foil and continue to bake for another 30-35 minutes.

6. Let cool fully before cutting.

Sweet Potato Chipotle Tamales

Ingredients

1-1/2 pounds sweet potatoes, scrubbed and halved lengthwise
olive oil
salt and pepper
1-1/2 tablespoons firmly packed brown sugar
1/2 teaspoon ground cinnamon
2 canned chipotle chiles, drained and minced
6 tablespoons butter
1 cup vegetable broth
1-1/4 cups dehydrated masa flour
1 tablespoon baking powder
about 20 dried corn husks, soaked for at least 20 minutes

Cooking Instructions

Rub the sweet potato halves with a touch of olive oil on all sides. Sprinkle with salt and pepper.

Set the sweet potatoes, cut side up, in a baking dish and bake in a 350 degree oven until soft when pressed (about 1 hour.)

Scoop the flesh from the sweet potatoes (discarding skins) into a bowl and mash with a fork until smooth. Mix in the brown sugar, cinnamon and minced chipotles.

In a saucepan over medium heat, combine the butter and vegetable broth and stir until the butter has melted and the broth is warm. Add this mixture to the sweet potatoes and mix well.

Gradually add the masa flour and baking powder, stirring until well blended. Season the mixture with salt and pepper to taste.

Tear 3 or 4 corn husks into long, thin strips. Lay a whole husk flat on a work surface with the long edge closest to you.

Lightly wipe dry with a cloth. Spoon a scant 1/3 cup of filling lengthwise down center of husk.

Fold the bottom edge over the filling and then fold in the sides so that the filling is completely encased. Tie each end with a thin strip of husk.

Repeat until all filling is used.

In an 8- to 10-quart pan, position a rack at least an inch above 1 inch of water and bring to a boil over high heat.

Set the tamales on the rack, lower the heat to maintain a simmer, cover, and steam until the tamale filling is firm (about 1 hour), adding water to the pan as needed to maintain 1-inch
depth.

Remove tamales and let stand at least 10 minutes before serving.

Makes about 12 to 15 tamales

Corrine's Caesar Salad Dressing

1/2 cup vegtable oil (not olive)
2 eggs
3 tbsp lemon juice
3 cloves of garlic
1/2 cup parmesan cheese
1 can anchovies including oil
2 tsp worchester sauce
2 tsp powdered mustard

Combine all ingredients in food processor and blend till smooth.

Not for the light hearted

Auntie Jeanie's Pecan Pie

These directions will yield one pie.

Melt 1/3 cup of butter & mix it with 3/4 cup firmly packed brown sugar (use dark brown sugar & light corn syrup. If that's not available use light sugar & dark syrup).

Beat in 3 eggs, add 1 cup corn syrup, 1 teaspoon vanilla, 1/4 teaspoon salt & 2 tablespoons flour.

Poke uncooked pie shell several time with a fork & spread 3/4 -1 cup pecans halves on bottom.

Pour in mixture, pecans will rise to the top.

Stir pecans around so that they are moist with the mixture.

Bake at 325 for about 35 minutes.

Chicken Spinach Feta Lasagna

Ingredients:

1 1/2 lbs. boneless, skinless chicken breast
1 small box frozen chopped spinach
10 oz. Feta cheese
1 egg
32 oz. Ricotta cheese
12 oz. shredded mozzarella cheese
1/2 cup grated Parmesan cheese
10 lasagna noodles
48 oz (3 lb) jar of Spaghetti Sauce
1 tsp garlic powder
1 tsp oregano

Directions:

Thaw, rinse and drain spinach.

Preheat oven to 375°F. Coat a large (14x9) glass baking dish with cooking spray.

Place cleaned and trimmed chicken breast in baking dish and season with garlic powder and oregano.

Cover with foil and bake for 45 minutes.

Boil noodles according to directions on box, rinse and drain.

When chicken is done, remove from oven and reduce temperature to 350°F.

Whisk 1 egg into large bowl. Add ricotta, mozzarella and Parmesan cheeses. Tear spinach and stir into cheese mixture, removing any clumps. Set aside.

Shred chicken into small, bite-size pieces by pulling it apart using 2 forks.

Re-coat, clean baking dish with cooking spray.

Cover bottom of baking dish with sauce.

Layer: 5 noodles, thin layer of sauce, cheese/spinach mixture.

Next: Chicken, 5 Noodles, remaining sauce, Feta cheese.

Cover with foil and bake on center rake for 60 minutes. Let cool for 15 minutes before uncovering.

Fresh mushrooms may also be added to this recipe, placed between the thin layer of sauce and cheese mixture.

Serve with a Caesar salad side, garlic bread and a glass of red wine.

Sausage Rolls

This recipe will make 24 sausage rolls (change servings and units)

Ingredients

6 pre-rolled puff pastry sheets, halved
1 kg ground sausage
1 cup fresh breadcrumb or dried breadcrumbs
1 medium onion, finely chopped
2 tablespoons chopped parsley
1/2 cup milk
salt and pepper
1 egg
2 tablespoons milk

Directions
Pre-heat your oven to 220c.

Lay all the sheets of pastry out on your counter top. If the pastry comes interleaved with plastic, which I still leave on at this stage.

Mix together the meat, breadcrumbs, onion, parsley, milk and salt and pepper. The mixture will be quite sloppy-this keeps the sausage rolls moist.

Whisk the egg and 2 tablespoons of milk together in a small bowl.

Fill a large piping bag (no nozzle) with the mix and squeeze out a long line of mix down the long edge of the pastry-about 1/2 an inch in from that edge.

Roll up, peeling the plastic away as you roll.

Seal the inner edge with a little of the egg mix.

Cut each of these rolls in half.

I like to make an indent with a sharp knife in the middle of each of these smaller rolls to make them easier to eat.

Prick each roll a couple of times with a fork.

Repeat this until all the pastry and mix is used.

Brush the tops of the rolls with the egg mix.

Place in the oven and cook for 5 minutes.

Reduce the heat to 200c and cook for a further 20 minutes.

Remove to a tray to cool a little before serving them with ketchup or (my favourite) BBQ sauce.

Cheesy, Savory Monkey Bread

Adapted from Chris Pandel’s Monkey Bread with Dill, Butter and Sea Salt. This recipe makes one loaf pan full.

2 Tbsp warm water
1 1/2 tsp active dry yeast
1 tsp sugar
2 1/4 cups flour
1/3 tsp salt
1/2 cup whole milk
1 egg
1 Tbsp plus 4 Tbsp unsalted butter, melted (keep them separate)
3 Tbsp fresh parsley, chopped
3 Tbsp spring onion, chopped
2 cups grated gruyere cheese

1. mix yeast, sugar, and warm water in a small mixing bowl. set
aside for ten minutes to allow yeast to proof (bubbles will
form at the surface).

2. mix flour and salt in large mixing bowl. set bowl on mixer
fitted with the dough hook attachment (or use a spoon and some
elbow grease). with the mixer set on medium speed, slowly add
the proofed yeast mixture to the dry ingredients, followed by
the milk, egg, and 1 Tbsp melted butter. add 1 Tbsp of the
parsley, 1 Tbsp of the onion and 1 cup of the cheese.

3. mix on medium speed just until the dough releases from the
side of the bowl, about 6-to-8 minutes. knead dough together
lightly with your hands. transfer dough to a lightly greased
bowl, cover bowl with plastic wrap and place in a warm place.
allow dough to rise for 25-30 minutes.

4. after 30 minutes, punch dough down and roll into balls,
about 1 inch in diameter. mix 4 Tbsp of the melted butter with
the remaining parsley, spring onion and gruyere, roll balls in
the mixture, and arrange in a lightly greased loaf pans. allow
loaves to rise once more in a warm spot for 30 minutes.

5. Brush loaves again with melted butter. Bake in a 375F oven
for 35 minutes, brushing twice throughout the baking with any
remaining melted butter. serve monkey bread hot out of the oven.

Pumpkin Muffins with Cream Cheese Frosting

I made these pumpkin muffins tonight and they are sooo good! It's a total cheater recipe, using a box mix. But what the heck?! They're super easy and super delish. :)

(1) 18.25 oz box of cake mix (white, yellow or spice--your preference)
(1) 15 oz can pumpkin puree
(1) egg
1/3 cup vegetable oil
2 tsp pumpkin pie spice

1. Preheat oven to 350. Grease muffin pans or add liners.
2. In a large bowl, mix all ingredients until smooth.
3. Spoon equal amounts of batter into all muffin cups, making each cup a little more than half full.
4. For standard size muffins, bake for 20 minutes. For mini cupcakes, bake for 15. You'll know they're done when a toothpick inserted comes out clean.

Cream Cheese Frosting:

(1) 8 oz pkg cream cheese
(5) tbsp butter
(2) cups powdered sugar
(2) tsp vanilla extract

1. In a medium bowl, blend cream cheese, butter and vanilla with a hand mixer on medium speed until well combined.
2. Turn mixer down to low and slowly add powdered sugar.
3. Mix on medium speed until completely smooth.

Pumpkin Gingerbread Trifle

Some of you were asking for the recipe. ALL of you should check this one out, even if you think you don't like pumpkin anything; it tends to convert people! :)

I don't follow the recipe exactly - I use real whipped cream, add extra fresh ginger to my gingerbread mix, and aspire to someday make EVERYTHING from scratch when I have the time - maybe with a little splash of bourbon on the gingerbread! :D


http://www.foodnetwork.com/recipes/paula-deen/pumpkin-gingerbread-trifle-recipe/index.html

Pumpkin Blondies

Here's the recipe for the pumpkin blondies that I made for November bookclub. I'm sure they'd be good with dark chocolate chips, but I used white chocolate.



Ingredients:

2 cups all-purpose flour
1 tbsp. pumpkin pie spice
1 tsp. baking soda
¾ tsp. salt
2 sticks unsalted butter, at room temperature
1¼ cups granulated sugar
1 large egg
2 tsp. vanilla extract
1 cup pumpkin puree
2 cups white chocolate chips

Directions:
Preheat the oven to 350° F. Line a 9×13-inch baking dish with foil. In a medium bowl, combine the flour, pumpkin pie spice, baking soda and salt. Stir together and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla until well combined. Mix in the pumpkin puree. With the mixer on low speed add the dry ingredients and mix just until incorporated. Fold in the white chocolate chips with a rubber spatula.

Spread the batter evenly into the prepared pan. Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few crumbs, about 40-45 minutes. Transfer the pan to a wire rack and let cool completely before cutting.

To serve, lift the cake from the pan using the foil and transfer to a cutting board. Peel off the foil and using a sharp knife, cut into 24 squares.