Apple streudel: From Grandma's Kitchen

I intended to only do 20 days' worth of recipes, but this one is a must-have. In honor of my brother, Grandma's apple streudel recipe:





Grandma Johnson's Apple Streudel

Dough:

4 cups flour

1 1/2 teaspoons salt

1/2 cup lard or shortening (we use butter or margarine)

2 beaten eggs

1 cup warm water



Filling:

2 quarts peeled and sliced apples(or more)

2 cups sugar

2 handfuls of Corn Flakes

1/2 cup raisins

Cinnamon



Mix flour, salt and shortening. Add the eggs and enough warm water to make a soft dough. Knead on floured board until smooth and elastic (the longer you knead the better it pulls later). Cover with a bowl and let rest about 2 hours.Cover table with a large cloth. Sprinkle cloth all over with flour. Roll dough long and narrow to get it started. Then put hand under the dough and keep stretching dough gently until it is very thin, trying not to tear it.When dough is stretched very thin, scatter the sliced, cut up apples all over the dough. Sprinkle with the sugar, cinnamon, raisins and the crushed Corn Flake crumbs (or you may use 1 cup fried bread crumbs).Roll up into a long roll. You may do this by raising one side of the cloth and the strudle will roll up by itself. Cut the roll in half. Place streudel rolled with open side up, on two greased cookie sheets with four sides. Pinch ends shut. Grease top with melted butter or margarine.Put in 400 degrees oven for 15 min. Then reduce heat to 350 degrees and bake about 45 min. more until brown. Remove from oven. Cut into 3-inch pieces. Remove from pan while hot using a pancake turner. Is best when warm.Note: The dough pulls easier in a warm room rather than in a cold one.

Grandma Johnson’s Giblet Dressing: From Grandma's Kitchen

I admit we get our stuffing from a red box, but I know some families are different...



Grandma Johnson’s Giblet Dressing
For an 18-pound turkey:
9 cups bread cubes
1 3/8 cups chopped onion
2 1/4 cups celery
1/2 cup butter or margarine (1 stick)
1 1/2 teaspoons sage
1 1/2 teaspoons poultry seasoning


Cut bread into cubes and let dry out partially, either by standing out for a day or by putting in oven at 300-350 degrees. Cook giblets until tender in slightly salted water, about a half hour for the liver, about an hour for the gizzard, heart and neck. Save the broth. Chop meat finely or put through a meat grinder.


Saute 3/4 cup chopped onion and 1 1/2 cup cut up celery in 1/3 cup butter or margarine until tender or onions are clear.Add 6 cups bread cubes to the onion and celery mixture and stir to absorb butter. Add sage and poultry seasoning to taste (about 1 teaspoon each), and salt and pepper to taste.


Pour hot broth over bread cube mixture and mix lightly.

My Favorite Overnight Rolls: From Grandma's Kitchen

My Favorite Overnight Rolls
2 packages dry yeast
2 1/2 cups warm water (110 degrees)
3/4 cup soft shortening
3/4 cup sugar
2 eggs beaten
8 to 8 1/2 cups flour
3 teaspoons salt


Soften yeast in warm water – then add to the flour and other ingredients.


Knead on floured board until smooth. Put in large bowl or kettle with tight cover. Place in refrigerator or where it is cool overnight or until needed. It will keep for 2 days. Shape into rolls, dip into melted butter or margarine and put into greased pans. Let rise in warm place (not hot)
until double in size 1 hour or more. Bake in hot oven 400 degrees for 15 to 20 minutes. Turn out on rack or board to cool.

Crusty Rolls: From Grandma's Kitchen

Crusty Rolls
1 1/4 cups lukewarm water
1 cake yeast or 1 package dry yeast
1 1/2 teaspoons salt
1 tablespoon soft lard
1 tablespoon sugar
3 1/2 cups flour

Let raise and punch down. Let rise again. Roll out and cut. Place on greased cookie sheet sprinkled with cornmeal.

Brush with cornstarch glaze. Let rise about 1 1/2 hours. Brush again with cornstarch glaze (see below). Sprinkle with salt and caraway seeds. Bake about 20 minutes at 350 degrees or until brown.

For Cornstarch Glaze

Mix 1 teaspoon cornstarch with 1 teaspoon cold water. Add about 1/3 cup
boiling water. Cook until smooth. Let cool before using. Caraway seeds
or poppy seeds are optional.

Pecan Dreams: From Grandma's Kitchen

So not good for you. So worth it...


Pecan Dreams
1 cup butter or margarine
2 cups flour
4 heaping tablespoons powdered sugar
2 tablespoons vanilla
2 cups finely chopped pecans
Sprinkle of salt


Cream butter and sugar; add vanilla, flour and chopped pecans. Roll into little balls and place on ungreased cookie sheet. Place in 300 degree oven for 30 to 45 min. Remove from oven and roll in powdered sugar. Let cool and roll in powdered sugar again.

No-Cook Fudge: From Grandma's Kitchen

No-Cook Fudge
3 squares unsweetened chocolate
1/8 teaspoon salt
3 tablespoons butter
1 teaspoon vanilla
1/3 cup mashed potatoes
1 pound sifted confectioner’s sugar

Melt chocolate with butter over low heat. Add mashed potatoes, salt and vanilla. Mix well. Add sugar. Knead until smooth. Press into buttered 8-inch square pan. Cool and cut into squares.

Fudge Nut Bars: From Grandma's Kitchen

Fudge Nut Bars

Bars:
1 cup butter
2 cups brown sugar
2 eggs
2 teaspoons vanilla
2 1/2 cups flour
1 teaspoon soda
1 teaspoon salt
3 cups quick oatmeal


Filling:
12 ounces chocolate chips
1 can sweetened condensed milk
2 tablespoons butter
1 cup chopped nuts
1/2 teaspoon salt
2 teaspoonsvanilla

Cream together butter & sugar, mix in eggs and vanilla. Sift together flour, soda, salt and stir in oats. Add dry ingredients to creamed mixture.

Set aside and make filling.

For filling: In a double boiler saucepan, mix chocolate chips, condensed milk, butter and salt. Stir until smooth. Stir in nuts and vanilla.

Spread about 2/3 of oatmeal mixture in bottom of greased jelly roll pan.
Cover with chocolate mixture. Dot with remainder of oatmeal mixture and swirl it over chocolate filling. Bake at 350 degrees for 25 to 30 minutes, until lightly browned. Cut into squares while still warm.

Chocolate Fudge: From Grandma's Kitchen

Chocolate Fudge
4 ounces unsweetened chocolate
4 cups sugar
2 tablespoons flour
2/3 cups syrup
1 1/3 cups milk and a sprinkle of salt

Boil together until a soft ball can be formed when a few drops are dropped into a cup of cold water. Remove from heat. Add 1/2 cup butter and cool a while. Then beat with spoon until mixture starts to lose its shine. Chopped nuts may be added. Pour into buttered 9 x 13 inch pan.
Cut in pieces when cool.

Cherry Winks: From Grandma's Kitchen

Cherry Winks
2 cups flour, sifted
1 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon salt
2/3 cup shortening
1 cup sugar
2 eggs
3 tablespoons milk
2 cups corn flakes, crushed
1 teaspoon vanilla
1 cup dates, chopped
1 cup pecans, chopped
Maraschino cherries


Sift together flour, baking powder, soda and salt. Combine shortening and sugar, mix well. Blend in eggs. Add milk and vanilla. Blend in dry ingredients, mix well. Add pecans and dates; mix well. Roll dough, one level tablespoon per cookie, in crushed cornflakes.


Place on greased baking sheet. Top each cookie with 1/2 cherry. Bake at 375 degrees for 10 to 12 minutes.

Caramels: From Grandma's Kitchen

Caramels
1 cup white sugar
1 cup syrup
2 tablespoon butter
pinch of salt
1 cup cream or evaporated milk


Boil to soft ball stage. Add another cup of cream or evaporated milk. Boil
until it makes a firm, pliable ball in cold water. Add 1 teaspoon vanilla and some walnuts. Pour into a buttered 9-inch pan. Let stand 12 hours before cutting. Wrap in wax paper.

California Christmas Cookies: From Grandma's Kitchen

California Christmas Cookies
Beat 3 eggs, add 1 cup brown sugar and 1 cup orange marmalade. Sift
together 3 cups flour, 1/2 teaspoon salt, 1/2 teaspoon soda, 1/2 teaspoon
cinnamon, 1/2 teaspoon allspice and 1/4 teaspoon cloves.


Add to first mixture. Spread about 1/2 -inch thick in greased shallow pan.


Bake 20 minutes at 375 degrees. Frost while hot with icing made of powdered sugar and cream.

Amish Sugar Cookies: From Grandma's Kitchen

Amish Sugar Cookies
1 cup granulated sugar
1 cup powdered sugar
1 cup margarine
1 cup cooking oil
2 eggs
4 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon vanilla


Combine sugars, oil, and margarine; beat well. Add remaining ingredients and mix well. Make small balls of dough and put on cookie sheet. Flatten with a fork. Bake 10-12 minutes in 350 degree oven, or until golden brown.

Sea Foam: From Grandma's Kitchen

Sea Foam is a favorite of my sister's. She always has good results with it.

Sea Foam
2 2/3 cups sugar
2/3 cup corn syrup, light
2/3 cup water
1/4 teaspoon salt
2 egg whites, beaten
1 teaspoon vanilla
1 cup walnuts

Cook together sugar, white syrup, water and salt to hard ball stage or 265 degrees. Pour slowly over 2 beaten egg whites. Beat until thick. Add 1 teaspoon vanilla and 1 cup walnuts. Pour into buttered 9 x 13-inch pan.

Scotch Shortbread: From Grandma's Kitchen

Scotch Shortbread
1 cup butter
10 tablespoons sugar or 5/8 cup
1/2 teaspoon salt
1/2 teaspoon vanilla
2 1/2 cups flour

Mix and roll 1/3 to 1/2 inch thick. Cut in moon shapes with a glass dipped in flour. Bake at 315 degrees until light brown. Double the recipe.

Chocolate No-Bakes: From Grandma's Kitchen

Chocolate No-Bakes

1 cup semisweet chocolate pieces
1/3 cup butter or margarine
16 large marshmallows
1 teaspoon vanilla
2 cups quick or old fashioned oatmeal, uncooked
1 cup any combination of raisins, diced, dried fruit, coconut, miniature
marshmallows or nuts.

In large pan over low heat, melt chocolate, butter and marshmallows,
stirring until smooth. Remove from heat, cool slightly. Stir in remaining
ingredients. Roll into balls and put on waxed paper. Store tightly covered
in refrigerator.

Fruitcake: From Grandma's Kitchen

Fruitcake. You know it was going to show up at some point. Thought I'd get it over with.



Fruitcake

1 1/2 cups butter
3 cups sugar
3 cups sweetened applesauce
2 teaspoons salt
1 teaspoon cinnamon, cloves and nutmeg (if desired)
6 cups flour
4 teaspoons baking soda
1 pound mixed candied fruit
1 pound candied cherries
4 cups raisins
3 cups walnuts (if desired)



Sprinkle flour over the fruit and nuts. Mix together. Grease and line pans with brown paper. Grease again. Bake 1 1/2 hours at 325 degrees or until brown. Makes 4 or 5 cakes.

Poopaki: From Grandma's Kitchen

Poopaki I believe is a Czechoslavakian bread dish, but one my brother couldn't get enough of as a child. Even to this day, when I ask what he wants for Christmas, he says apple streudel and poopaki.

Poopaki
Bread dough
Ground poppy seed
Honey

Take bread dough already mixed. Cut in small pieces and place on greased cookie sheet. Leave room between each. Cover with a towel and let raise until the size of walnuts. Bake at 350 degrees until golden brown, about 15 to 20 minutes.*

Before serving, pour boiling water over them just long enough to moisten. Pour off the water. Sprinkle with ground poppy seed and sweeten with honey.

You can buy poppy seed that is already ground and canned.


* Linda’s note: Oven temperatures may vary from 350 to 400 degrees.

Christmas Stollen: From Grandma's Kitchen

Family packed around the old farm table that had seen generations of Christmases gone by. Frigid temperatures and 100-below wind chills. Cousins I hadn't seen in a year.


When I think back to Christmases as a child, the ones I'm most fond of are the ones spent at our grandparents' homes in Wisconsin. And my grandmother was known for her hospitality (and the five pounds you'd gain on your visit.)


This Christmas, I thought I'd treat you to some family recipes from my grandmother's cookbook. Enjoy!




Christmas Stollen
1 package yeast
1/2 cup plus 1 teaspoon sugar
1 cup milk
2 cups flour
1 cup butter or margarine
3 beaten egg yolks (or 1-2 whole eggs)
1 teaspoon salt
1/4 teaspoon nutmeg (optional)
1/4 teaspoon lemon rind (optional)
2 to 2 1/2 cups flour
1 pound dates or raisins
1/2 cup or more nuts
1 cup maraschino or candied cherries, cut up
1 slice candied pineapple, cut in pieces
1/2 cup choppen citron or mixed fruit (optional)



Dissolve yeast in 1/4 cup warm water; add 1 teaspoon sugar. Scald milk and cool to lukewarm. Add flour and beat well. Cream butter or margarine and 1/2 cup sugar, eggs and salt. (You may use nutmeg or lemon rind if you wish.)

Add to above mixture with flour, enough to make a soft, smooth dough.

Knead until elastic. Place in greased bowl and cover. Let rise until double, about 3 hours.

Divide dough into 3 pieces. Roll out to 1/2 inch thick. Brush with melted butter. Cover with dates or raisins, nuts, cherries, candied pineapple, citron or mixed fruit.

This amount is for the 3 stollen. Roll dough like a jelly roll. Place on greased cookie sheet. Let rise until light and doubled in size.

Bake at 375 degrees about 40 minutes or until browned. Ice with powdered sugar icing and decorate with nuts and fruit.