Compiled in 2022 by Emily Kuipers This book is not for sale or reproduction, for personal use only. Cookbook Credits: 1974 Prairie Homemaker’s E.H.U. Cookbook A Child’s First Cook Book by Alma S. Lach Bread Alone by Daniel Leader & Judith Blahnik The Family Baker by Susan G. Purdy Flatbreads & Flavors by Jeffrey Alford & Naomi Duguid Florence Lin's Complete Book of Chinese Noodles, Dumplings, and Bread By Florence Lin Jane Brody’s Good Food Book by Jane E. Brody The King Arthur Flour 200th Anniversary Cookbook The King Arthur Flour Cookie Companion Moosewood Cookbook by Mollie Katzen Pretend Soup and Other Real Recipes by Mollie Katzen Secrets of a Jewish Baker by George Greenstein Simply in Season by Mary Beth Lind & Cathleen Hockman-Wert Welcome to Junior’s by Marvin & Walter Rosen with Beth Allen
To my family, who has always supported me in both my artistic and cooking endeavors
Preface Scattered across recipe cards, notebooks, random pieces of paper, and far, far too many cookbooks are the recipes that my family loves. Ones that we make time and time again and have since I was a child. Some recipes are attributed to one family member, as they are the ones who make that specific dish. If someone else were to try to make it, it somehow not be the same. Others are just recipes that we love so much, our go-to when we don’t know what to have for supper. As my sisters and I get older and we start to move farther away from our childhood home, we are leaving behind the kitchen and table where we ate our meals together. That place where so many memories have been made and will still continue to be made, although not as often. I wanted to have all of the recipes that we so dearly love in one place so that even if we forget which of our many cookbooks held one specific recipe, we will still be able to find it here. Or, if the recipe card or notebook it is written in is becomes completely indecipherable, we still have the recipe it contained. There will still be more recipes constantly being added to our list of favorites, or old recipes that we thought forgotten, remembered. We may have favorite recipes, but that doesn’t prevent us from experimenting and trying new foods, creating new favorites along the way. At the back of this book, there is space intentionally left for new recipes to be written with that idea in mind. Although this the recipes printed here will not change, we can still add more as time goes marching onward. It is my hope that this book will be well loved and used, that it may get stained and creased. That someone may use ripped bits of paper, receipts, or folded in half envelopes as bookmarks for their most used recipes. Or perhaps, new alterations will be written in its margins and notes about if someone really liked it. This is not meant to be something that sits in a box, but on a shelf. Ready to be grabbed, to be flipped through, and to have one of its many recipes picked out to be made.
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Table of Contents Preface - 2 Breakfast - 4 Dinner - 10 Breads - 28 Desserts - 38 Beverages & Miscellaneous - 48 Additional Recipes - 56 Index - 68
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Breakfast
Rice Pudding Cereal – Jane Brody’s Good Food Book 3-4 servings When we had leftover rice, my dad would sometimes cook this up for breakfast. He also would sometimes add craisins and we would sprinkle cinnamon sugar on the top. The proper way to eat it was from the outside of the bowl in to the center, as it was always piping hot. 3 cups cooked rice (1 cup raw) 2 cups skim or low-fat milk 1 egg white and 1 whole egg, lightly beaten 1 tablespoon sugar (optional) ¼ cup raisins ¼ teaspoon cinnamon Combine all the ingredients in a medium saucepan, and mix them well. Cook the rice over moderate heat, stirring it now and then, until it has thickened (about 5 minutes after the milk reaches a boil).
Overnight Cinnamon Rolls – Kent Kuipers My dad would make these as a special breakfast treat, generally around holidays. This recipe does not include the cinnamon spread for the rolls, as you are expected to cobble it together yourself. 1 cup sugar 1 Tbs. Salt 3 cups liquid ½ cup shortening 2 eggs 1 pkg. dry yeast 9 cups flour Mix, punch down every hour (for 3-4 hours) then form into rolls and cover overnight. Bake for 20-25 minutes at 350°
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Blueberry Muffins – The Family Baker Makes 12 muffins These muffins are a wonderful way to use some of our many homegrown blueberries. We often use our home frozen berries instead of fresh so that it can be made year round. 2 large eggs, at room temperature ½ cup plus 2 tablespoons milk ¼ cup unsalted butter, melted, or canola oil 2 cups unsifted all-purpose flour ½ teaspoon salt 2/3 cup granulated sugar 1 ½ cups fresh blueberries Position a rack in the center of the oven and preheat to 400°. Coat the muffin cups with cooking spray or shortening. In a large bowl, whisk together the eggs, milk, and melted butter. Sift and stir the dry ingredients into the wet; don’t over beat. Gently stir in the berries. Divide the batter among the muffin cups, filling nearly full. Sprinkle granulated sugar on top. Bake 20 to 22 minutes, until the muffins are golden brown on top. Cool on a wire rack. Serve warm.
Refrigerator Bran Muffins – Pam Meuzelaar These are a great breakfast food and are best warm with butter and jam or cheese. We tend to substitute the oleo with oil. 1 cup oleo 4 eggs 2 cups All Bran cereal 4 cups Nabisco or Kelloggs Bran buds 2 cup boiling water 5 tsp soda 5 cup flour 2 tsp salt 1 qt buttermilk 6
Pour boiling water over bran cereals. Beat eggs and all ingredients together. Put into 4 qts will keep up to six weeks. Do not stir up the batter each time you use it. May be varied by adding a little molasses, nuts, raisins, dates.
Hearty Oatmeal – Jane Brody’s Good Food Book 4 servings This is one of the few oatmeal recipes that I will actually eat and enjoy. Sometimes we would add craisins instead of raisins, but both are delicious. 4 cups skim milk or 2 cups low-fat/skim milk & 2 cups water or apple juice 2 cups rolled oats (regular or quick, not instant) ¼ teaspoon salt, if desired ½ cup raisins 2 apples, peeled and chopped ¼ cup sunflower seeds 1 teaspoon cinnamon-sugar or ½ teaspoon cinnamon and 1 teaspoon sugar (optional) In a heavy saucepan, combine the milk, oats, salt, raisins, and apples. Bring the oatmeal to a boil, reduce the heat, cover the pan, and simmer the cereal, stirring it often, for about 5 minutes.
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Add the sunflower seeds, and cook the oatmeal for another five minutes or until it reaches the desired consistency. Serve the oatmeal sprinkled with cinnamon-sugar, if desired.
Oven Pancakes – Kent Kuipers Serves 4 This may be a breakfast dish, but it’s fun to sometimes have it for dinner. We cut the pancake into quarters, and then it is topped with a little bit of butter, fruit (berries, peaches, or pears generally), maple syrup, and, if we have it, whipped cream. 4 eggs 1 cup flour 1 cup milk Beat eggs. Slowly add flour and milk. Beat for a while. Put in a round pie pan. Bake in preheated oven 425° for 25 minutes.
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Popovers – Pretend Soup and Other Real Recipes Make 1 dozen This was one of the first recipes my sisters learned to make. It’s simple, understandable, and can be easily altered for other variations. About 2 tablespoons butter 2 eggs 1 cup milk 1 cup flour ¼ teaspoon salt Extra butter, jam, or maple syrup for the popovers Preheat oven to 375° and melt butter. Brush the inside of 12 muffin cups with the melted butter. Break eggs into the mixing bowl, add milk and beat well. Add flour and salt and whisk until reasonably well blended. Use a ¼ cup measure to pour batter into each muffin cup. They should be one half to two-thirds full. Bake 30 minutes. Remove muffins from the pan and poke with a fork to let the steam escape. Spread with butter and/or jam.
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Dinner
Bierrocks – More with Less Serves 10 These are so delicious that we tend to double the recipe, otherwise we never have leftovers. Make sure to let them cool down before taking a bite, they can be very hot inside. Great for supper or in lunches. Prepare as for dough 2 cups warm water 2 pkg dry yeast ¼ cup sugar 1 ½ tsp Salt 1 egg ¼ cup margarine 6 – 6 ½ cup flour Chill dough several hours Brown in Skillet: 1 ½ lb. Beef ½ cup onion Add: 3 cups cabbage, finely cup 1 ½ tsp salt ½ tsp pepper Dash Tabasco sauce Cover skillet and continue cooking over low heat, stirring occasionally, until cabbage is tender. Do not add liquid. Cool slightly. Roll out dough into thin sheets. Cut in 5” squares. Place 2 tbsp meat mixture on each square, pinch edges together, and place pinched side down on cookie sheet with parchment. Let rise 15 minutes. Bake at 350° for 20-30 minutes. Pizza Filling Version: Use chopped pepperoni and mozzarella cheese instead of the meat mixture.
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Calico Beans – Gwen Meuzelaar A dish originating from my grandma, Gwen Meuzelaar, this recipe was meant to feed a family of seven. Now it is a beloved comfort food recipe. Brown ½ lb. ground beef 1 chopped onion Brown 3 or 4 slices bacon and crumble Then add ½ cup catsup 2 tbsp vinegar ½ cup brown sugar Mix in 1 No.2 can Kidney beans 1 can pork and beans 1 can buttered beans Bake at 325° for 2 hours or in crockpot on warm for 8 hours or low for 3 hours
Cashew Chicken – Darrell Kuipers & Family We always slightly alter this recipe by doubling the amount of vegetables and decreasing the amount of chicken. 4 boneless chicken breasts 1 cup broccoli 1 cup carrots 2 tablespoons vegetable oil 1 chicken bouillon cube 1 cup water ¼ cup brown sugar 2 tablespoons soy sauce 1/8 teaspoon ginger 2 tablespoons cornstarch, dissolved in small amount of water 1 cup cashews 12
Slice chicken breasts in small thin pieces. Slice carrots at an angle in thin pieces. Cut broccoli in small pieces. Stir fry chicken in oil at 200° - 250° until white looking. Add vegetables. Stir fry until chicken starts to brown. Add chicken bouillon cube dissolved in 1 cup water. Cook until vegetables have reached desired crispness. Add soy sauce to brown sugar; stir and add to stir-fry mixture. Cook until bubbly. Add ginger. Dissolve cornstarch in small amount of water and thicken stir-fry mixture, stirring constantly until thickened. Add cashews and serve over rice.
Congee – Gaik Kuipers Serves 4-5 people Congee is great for breakfast or supper. One of the lovely things about it is that because each person adds their own toppings, it can be adjusted to everyone’s personal taste. Start with 2 cups of rice (long grain white rice only, not brown). 13
Use a big pot and add 8 cups of water or broth if you have it (chicken broth is best). You can also use 4 cups of each. Boil the rice and simmer it for about 30 minutes on low, stir it every 10 minutes or so. The rice will break down. If it is too thick add some more water. It should be somewhat watery like a rice soup. In the meantime, prepare your meat or seafood. Pork balls, chicken slices, shrimp, or even thick fish slices all work. For the pork balls use about 1 lb. of ground pork, season with salt and pepper, add about ½ tsp of sesame oil and ½ tsp cornstarch. Then form the pork balls just roughly, no need to make perfectly round. Add to the congee. This should be fairly small. Do not stir too hard as the pork balls will fall apart. Increase heat till about medium. Should take about 5-10 minutes to cook. When cooked, taste congee and add some pepper, black is fine, salt if needed, ½ tsp sugar, and about 1 tsp of soy sauce depending on how salty you like it to be. Can be garnished with chopped green onions, chopped cilantro, fried garlic oil – just oil ¼ cup and minced garlic, a few pips, fry till light brown. Use a little on top. You can also slice ginger thinly for garnish and serve.
Enchiladas This is my dad’s favorite enchilada recipe; we thought it was lost for some time until we recently rediscovered the paper it was written on. 1 ½ cups chicken 4 cups spinach or ½ one 10 oz pkg spinach 2 green onions ¼ cup Sauce: 8 oz light sour cream ¼ cup yogurt 2 tbsp flour ¼ tsp cumin ¼ tsp salt ½ cup milk 14 ½ oz diced green chili peppers 6–7-inch flour tortillas Topping: 1/3 cup cheddar cheese 14
Combine thawed, diced, drained spinach, chicken onions. Set aside. Combine sauce ingredients. Combine ½ sauce and chicken. Make enchiladas. 350° 25 minutes. Sprinkle with cheese and let stand 5 minutes
Honey-Roasted Chicken – More with Less Serves 6 A warm, delicious meal that is an all around favorite. It is best paired with squash on the side. My mother was always the one to make this, and would double the sauce so that you could spoon it onto the oven rice. Arrange in shallow baking pan, skin-side up: 1 3 lb. fryer, cut up Combine and pour over: 1/3 cup margarine, melted 1/3 cup honey 2 tbsp prepared mustard 1 tsp salt 1 tsp curry powder Bake 1 ¼ hour at 350°, basting every 15 minutes, until chicken is tender and nicely browned. Serve with rice.
Lemon Chicken with Bulgur – Jane Brody’s Good Food Book 6 servings This recipe takes the standard combination of lemon and chicken and turns it into something new with the addition of bulgur. My dad is always the one to cook this dish. 2 teaspoons butter or margarine 2 teaspoons vegetable oil 1 broiler-fryer (about 3 ½ pounds), skinned and cut into serving pieces Salt, if desired, to taste Freshly ground black pepper to taste 15
3 medium onions, chopped (½ to 2 cups) 2 cloves garlic, minced (2 teaspoons) 1 ½ cups bulgur ½ teaspoon ground cardamon ½ teaspoon ground coriander ½ teaspoon ground cumin Grated rind and juice of 1 lemon 3 cups boiling chicken broth In a large skillet, heat the butter or margarine and the oil, add the chicken, and brown the pieces on all sides. Season the chicken with salt and pepper, and remove it to a large casserole Add the onions and garlic to the skillet, and cook the vegetables, stirring them until the onions are translucent. Add the bulgur to the skillet, stirring to coat it and brown it lightly. Add the cardamon, coriander, cumin, and lemon rind and juice to the bulgur mixture, mixing the ingredients well. Spoon the bulgur on top of the chicken. Pour the boiling broth over the chicken and bulgur. Cover the casserole and place it in a preheated 350° oven for 1 hour or until the chicken is tender.
Escalloped Potatoes – Gwen Meuzelaar This recipe was from my grandma, Gwen Meuzelaar, and although it originally used Spam, we use ham instead since no one wants to eat Spam. ¼ cup butter ¼ cup flour 2 cups milk In skillet heat butter and flour together to form a thick paste. Add milk. Heat until thickened. Set aside. In 9x13 pan layer sliced, peeled potatoes, onion slices, ham slices, milk sauce. Repeat. Dot with butter and bake in 350° oven for 1 hour. Season with salt and pepper.
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Generation Soup – Moosewood Cookbook 4 servings This recipe is perfect in fall when the garden is harvested. It warms you all the way down to your toes. 3-4 Tbs. olive oil 2 cups chopped onion 2 cloves crushed garlic 2 cups chopped, peeled sweet potatoes or winter squash ½ cup chopped celery 1 cup chopped, fresh tomatoes ¾ cups chopped sweet peppers 1 ½ cups cooked chickpeas 3 cups stock or water 2 tsp. paprika 1 tsp. turmeric 1 tsp. basil 17
1 tsp. salt Dash of cinnamon Dash of cayenne 1 bay leaf 1 tbs. tamari In a soup kettle or large saucepan sauté onions, garlic, celery, and sweet potatoes in olive oil for about five minutes. Add seasonings, except tamari, and the stock or water. Simmer, covered, fifteen minutes. Add remaining vegetables and chickpeas. Simmer another 10 minutes or so until all the vegetables are as you like them. Note: the vegetables used in this soup are flexible. Any orange vegetable can be combined with green… for example, peas or green beans could replace the peppers. Carrots can be used instead of, or in addition to the squash or sweet potatoes. Etc.
Hamburger Helper - Home-style – More with Less Serves 4 We would add 1 quart home canned tomatoes instead of 2/3, and then would add the noodles directly to the mixture, using the tomato liquid to cook them. The excess liquid would be cooked down. We also add a couple tablespoons of curry powder Brown in a skillet: ¾ lbs. ground beef 1 tsp salt ½ tsp pepper Add: 1 tbsp finely chopped onion 1 stalk chopped celery ¼ cup frozen or canned peas 2/3 cups fresh or canned tomatoes, chopped While beef is browning, cook in salted water: 1 cup crinkly noodles Drain noodles and spread over meat mixture. Sprinkle over all: ½ - ¾ cup shredded cheese OR 1/3 cup grated parmesan cheese 18
Simmer uncovered 15 minutes to blend flavors. Serve from skillet
Lasagna – Moosewood Cookbook 6-8 servings The spinach was never optional, and we love it that way. Tomato sauce 12 lasagna noodles, ½-cooked, drained, rinsed in cold water Filling: 2 cups ricotta/cottage cheese plus 2 beaten eggs, salt & pepper. (Optional: ½ lb. raw spinach, chopped, plus dash of nutmeg, plus 2 tbs. wheat germ) 1 lb. shredded mozzarella cheese ½ cup grated Parmesan or Romano cheese 9x13” pan Spread a little sauce over bottom of pan and cover with a layer of noodles (1/3 the noodles). Put a blotch of filling here and there, use ½ the filling. Add the sauce (1/3 the remaining sauce), then ½ the mozzarella hither and thither. Next, another 1/3 of the noodles and the remaining filling, followed by sauce (another 1/3), the remaining mozzarella, and every last noodle. Finally add the ultimate dosage of sauce and the Parmesan or Romano Bake 45 minutes at 375° Let stand 10 minutes before serving
Baked Mac & Cheese – Anne Kuipers Never before written down, this is my sister Anne’s own creation. It is a wonderful, warm comfort food Make white sauce and mix in whatever melty cheeses you have in your fridge. Cook al-dente pasta. Then, add mustard, salt, and pepper to the white sauce and cheese mixture. Drain the pasta, add to the sauce. Put in a pan. Melt a few tablespoons of butter. Then add bread crumbs to the melted butter. Sprinkle on top. Cook at 350° until bubbly.
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Pan-cut Noodles – Gaik Kuipers This recipe was written down by my Uncle Kurt Kuipers, but originated from my Aunt Gaik Kuipers. Even though the recipe calls for it, we don't use MSG in this recipe as it causes my sister to have migraines. Garlic Oyster sauce Soy sauce Sugar MSG Pepper Cabbage Meat 1 pkg rice noodles (very fine, thin noodles) 1 pkg pan-cut noodles (thick yellow noodles) Green onion Egg Stir fry garlic in oil (high heat). As much as you want, 3 cloves or so (cut into medium to large chunks). Add oyster sauce and soy sauce as desired (try 2-3 tbsp each). Add steamed meat (e.g. pork ribs steamed, cut off meat) amount as desired (½ o 1 lb.?). After meat is finished frying, add cabbage (chopped – ½ a head or so) and season with sugar, MSG, pepper, and sugar. Add stock (and H2O if needed) from meat and cook till cabbage is tender (don’t add too much water) Remove contents that have been fried. Take soaked rice noodles (set in water prior to soften) to fry pan with oil and fry, adding soy sauce and seasoning. Add stock soon thereafter and also the pan-cut noodles. Fry till noodles are tender. Add meat mixture and adjust seasoning to taste. Fry eggs (beat eggs and fry in thin layer and chop into strips). Add eggs to mixture. Add small pieces of chopped green onion
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Pakistani Kima – More with Less Serves 5-6 We always add extra curry powder, how much tends to depend on what brand of curry it is. Our potato pieces tend to be cut a bit on the larger side, as well. This tastes great with chapattis. Sauté in skillet: 3 tbsp butter or margarine 1 cup chopped onion 1 clove garlic, minced Add: 1 lb. ground beef Brown well. Stir in: 1 tbsp curry powder 1 ½ tsp salt Dash pepper Dash each cinnamon, ginger, and turmeric 2 cups cooked tomatoes 2 potatoes, diced 2 cups frozen peas or green beans Cover and simmer 25 minutes. Serve with rice.
Great Green Vegetable Pasta – Simply in Season Serves 4-6 We tend to call this the Great Green Pasta Bowl. You can substitute other green vegetables depending on what you have on hand. It is also important that you don’t mix up parsley and cilantro. Remember, parsley has pointy leaves, while cilantro has rounded ones. 1 cup cottage cheese or ricotta cheese ½ cup milk (optional if using cottage cheese) 1/3 Parmesan cheese (freshly grated) 1 clove garlic (minced) 2 tablespoons fresh basil (chopped; or 2 teaspoons dried) 2 tablespoons fresh parsley (chopped; or 2 teaspoons dried) ½ teaspoon salt 22
Stir together in a bowl and set aside. Or if you want a smoother texture, puree in a blender. 12 ounces fusilli, linguini, or spaghetti In a large soup pot of boiling water, start cooking the pasta according to package directions. 2 cups broccoli florets 2 cups zucchini (sliced) 1 cup green beans 1 cup peas ¼ green onions (chopped) Stir in broccoli 6 minutes before pasta is done; boil 3 minutes. Stir in zucchini and green beans slowly; boil 2 minutes. Stir in peas and green onions slowly; boil 1 minute. Remove from heat. Drain well and return to soup pot. 2 tablespoons of butter Toss with pasta and vegetables until melted. Add cottage cheese mixture; toss gently to coat. Serve immediately sprinkled with freshly grated Parmesan cheese and freshly ground pepper. Garnish with tomato slices.
Sausage-Sweet Potato Bake – More with Less Serves 4-6 An autumn favorite, this is great made with homegrown apples. Make sure to let it sit a bit before serving so that it is not too liquidly. Brown in skillet: 1 lb. bulk sausage Break up large pieces and drain off excess fat. Arrange in 2 qt. Casserole: 2 medium raw sweet potatoes, peeled and sliced 3 medium apples, peeled and sliced Browned sausage Combine and pour over: 2 tbsp sugar 1 tbsp flour ¼ tsp ground cinnamon 23
¼ tsp salt ½ cup water Cover and bake at 375° for 50-60 minutes, or until potatoes and apples are tender.
Steamed Bun Dough – Chinese Noodles, Dumplings, and Bread Yields 14 steamed buns, 3-inches in diameter This is one of my favorite recipes. Steamed buns are delicious both filled and empty. We mainly use either curried chicken filling or roast pork filling. Both are delicious. ¾ cup warm water ½ ounce package dry yeast, 2 ½ teaspoons 2 teaspoons sugar 2 tablespoons corn oil 2 ½ cups unbleached all-purpose flour In a measuring cup, put ¾ cup warm water, add the yeast, stir to dissolve it, and let it stand for 1 minute or until slightly foamy. Add the sugar and oil and mix well. Put the flour in a food processor fitted with the metal blade. With the machine running, pour the yeast mixture through the feed tube in a steady stream. A ball of dough will form in about 10 seconds; if it doesn’t, add more water, 1 tablespoon at a time. Check the dough; it should be soft-firm. Continue to process for another 60 seconds, until the dough is very smooth and does not stick to your fingers. Transfer the dough to a lightly floured work surface and knead it for a few turns. Then roll it with your hands into a cylinder 14 inches long and 1 ½ inches wide. Cut cylinder into 1-inch pieces. Turn the pieces on their sides and press with your palm to flatten them. Lightly roll each one with a rolling pin into a 3-inch found, rotating the dough as you roll and rolling the edges thinner than the center. Cover the rounds with a slightly damp cloth as they are finished.
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Curried Chicken Filling – Chinese Noodles, Dumplings, and Breads Yields about 1 ½ cups 4 teaspoons cornstarch 1 teaspoon coarse salt 1 whole chicken breast, skinned and boned, about 6 ounces, coarsely chopped 2 tablespoons chicken broth 2 tablespoons corn oil 1 tablespoon dry sherry ½ cup chopped onions 1 ½ teaspoons curry powder 1 teaspoon sugar 2 tablespoons chopped scallions, green part only In a mixing bowl stir together 1 teaspoon of the cornstarch and ¼ teaspoon of the salt. Add the chopped chicken breast and stir well. Stir together the remaining 3 teaspoons of cornstarch and the chicken broth and set aside. In a wok heat 1 tablespoon of the oil over moderate heat. Add the chicken and cook, stirring constantly, until the pieces have separated – about 1 minute. Sprinkle on the sherry and transfer to a serving dish. Heat the remaining 1 tablespoon of oil in the wok over moderate heat. Add the onions and cook, stirring, until they are translucent – about 1 minute. Add the curry powder and stir for 30 seconds. Stir in the sugar, the remaining ¾ teaspoon of salt, and the reserved chicken. When heated through, push the chicken to one side and pour the cornstarch-and-broth mixture into the center of the wok and stir until the sauce thickens. Then mix in the chicken. Scatter in the scallions and transfer to a dish to cool room temperature. The filling will keep, covered, for a week in the refrigerator; bring to room temperature before using.
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Roast Pork Filling – Chinese Noodles, Dumplings, and Breads Yields about 2 ½ cups 2 tablespoons cornstarch 6 tablespoons water 1 tablespoon corn oil 1 cup chopped onions 2 cups coarsely chopped Chinese Roast Pork 2 tablespoons light soy sauce 1 tablespoon sugar Pinch salt Pinch freshly ground white pepper ¼ cup chopped whole scallions Stir together the cornstarch and 4 tablespoons of the water and set aside. Heat the oil in a wok or large skillet over moderate heat. Add the onions and cook, stirring constantly, until soft and translucent – about 2 minutes. Stir in the pork, the remaining 2 tablespoons of water, the soy sauce, sugar, salt, and pepper. Push the pork to one side, make a well in the center, and then pour the cornstarch mixture in and stir until it thickens. Then combine with the pork. Add the scallions and mix in. Remove from the heat and set aside to cool to room temperature. The filling can be made ahead of time and will keep in the refrigerator for a week. Bring it to room temperature before using it.
Chinese Roast Pork – Chinese Noodles, Dumplings, and Breads Yields 6 servings 2 pounds boneless pork butt or loin 1 tablespoon brown bean sauce 1 clove peeled garlic, lightly flattened by the side of a cleaver 2 tablespoons light soy sauce 1 tablespoon sweet bean sauce or hoisin sauce 2 tablespoons dry sherry 26
1 teaspoon coarse salt 1 tablespoon sugar 1 tablespoon corn oil or peanut oil ½ teaspoon five-spice powder or ⅛ teaspoon white pepper 2 tablespoons of chicken broth or water with MSG Cut the pork into strips approximately 6 by 1 ½ by 1 ½ inches. With a sharp knife make four or five tiny slashes on both long edges of the strip, to prevent the meat from curing during roasting. In a mixing bowl combine the remaining ingredients. Mix to blend well. Marinate the pork strips at room temperature for at least two hours or as long as 8 hours, turning them once or twice. Preheat the oven to 350° degrees. Put the pork strips on a rack over a roasting pan containing an inch of water; reserve the marinade. Cook the pork in the oven for 1 hour, turning once and brushing on the marinade twice. The edges will be slightly charred. Leave in the oven without heat for 10 minutes before serving. For steamed buns, coarsely chop the pork to make the filling.
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Breads
Challah – Secrets of a Jewish Baker Makes 2 loaves My sister Sarah first made this in middle school for an assignment, but it quickly became her go-to bread to bake. It is a beautiful braided loaf and works wonderfully as a gift. 1 cup warm water 2 packages active dry yeast 1 egg, lightly beaten 2 egg yolks, lightly beaten ¼ cup vegetable oil ¼ cup plus 1 ½ teaspoons sugar 4 to 4 ½ cups bread flour 2 teaspoons salt 1 egg beaten with 1 teaspoon water, for egg wash Poppy or sesame seeds, for topping (optional) In a large bowl sprinkle the yeast over the warm water and stir to dissolve. Add the egg, egg yolks, oil, sugar, 4 cups flour, and salt. Stir until the dough comes away from the sides of the bowl. Turn out the dough onto a lightly floured work top and knead, adding more flour ¼ cup at a time if the dough is sticky or very soft. The dough should be firm. Knead until the dough is smooth and elastic and the gluten is well developed (10 to 15 minutes). When you push down, the dough should feel firm and push back. Transfer the dough to an oiled bowl, turn to coat, and cover until the dough is tripled in volume, or when an indentation made with a finger pushed down into the center of the dough remains and does not recede. Punch down the dough, cut in half, cover, and allow to rise for 15 minutes. Punch down again and with the palms roll out into 2 ropes. Cut each into 6 equal pieces and braid. Brush the edges with egg wash, using care to cover completely. Transfer the bread to a cornmeal-dusted baking pan if you are making the braided challah. Place in a warm, draft-free area, and allow to rise until doubled in size.
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Bake in a preheated 350° oven on the middle shelf until the bread has a rich mahogany color and the bottom has a hollow sound when tapped lightly with your fingertips (35 minutes).
Chapattis – Flatbreads and Flavors Make 8 thin round breads, about 7-8 inches across A very simple flatbread that is eaten with other foods, generally curries. They taste best when still warm. 2 cups atta flour (or whole wheat flour sifted) or more as needed 1 teaspoon salt 1 cup warm water, or more as needed In a medium-sized bowl, mix together the flour and salt. Make a well in the center and add the warm water. Mix with your hand or with a spoon until you can gather it together into a dough. Turn out onto a lightly floured bread board and knead for 8 to 10 minutes. Cover with plastic wrap and let stand for 30 minutes or up to 2 hours. Divide the dough into 8 pieces and flatten each with lightly floured fingers. Then roll out each piece with a rolling pin to an 8-inch round. Roll out each bread without flipping it over; lightly flour the bread board as necessary to keep the bread from sticking. Cover the finished breads with plastic wrap as you roll out the rest. Heat a tava or a cast-iron griddle or skillet over medium-high heat. When the griddle is hot, place a chapatti on the griddle, top side down. Cook for only 10 seconds, and then gently flip over. Cook on the second side until small bubbles begin to form, approximately 1 minute. Turn the chapatti back to the first side and cook about 1 minute longer; at this stage, a perfectly made chapatti should start to balloon. This process can be helped along by gently pressing on the bread (use a small cotton cloth or paper towel to protect your fingertips from the hot bread): gently press down on a large bubble in the bread, forcing the bubble to expand. Remove the chapatti form the griddle and wrap in a clean towel to keep warm and soft. Cook the remaining breads, stacking the breads on top of one another.
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High-Tech Crackers – Flatbreads & Flavors Makes about 13 dozen very thin crackers A good, basic cracker. It was always fun to break them apart if they stuck together in the oven. 3 cups hard whole wheat flour, or more as necessary 1 teaspoon salt 1 ½ cups warm water Optional toppings Grated parmesan Cayenne Coarse salt Sesame seeds Grated unsweetened coconut Cumin seed Place the four and salt in a food processor and process for 10 seconds to mix well. With the motor running, add the water in a steady stream, then process for 10 seconds longer. The dough should have formed into one large ball. Once you have a ball of dough, process for 1 minute more. Turn the dough out onto a lightly floured surface and knead for 30 seconds or so. Cover with plastic wrap and let rest for 30 minutes. Preheat the oven to 500°, and place two racks near the center of the oven. Divide the dough into 8 pieces. Work one piece at a time, leaving the other pieces covered. On a lightly floured surface, with lightly floured hands, flatten a piece of dough with your palms. Then roll it out to a very thin rectangle or round, as even a thinness as possible. Gently lift the dough from tour rolling surface and place it on a large baking sheet. Sprinkle on one of the optional topping s or leave plain. Using a knife or a pizza cutter, cut through the dough to make rectangular crackers. Spray the though lightly with water and place in the oven. Begin rolling out the next piece of dough while keeping an eye on the crackers already baking. (Crackers brown from underneath.) Check on them 2 ½ to 3 minutes after they go in. As soon as the thinnest patches of the dough have started to brown take them out. If necessary, continue backing, checking every 30 seconds. 31
Indian Puris – Gretchen Kuipers Makes around 12 puris. Puris are fun to stuff with a variety of fillings, although they are fragile. They taste great with curries and other spicy dishes. 3 cups whole wheat flour 1 tsp salt 3 tbsp peanut oil More than 1 cup water Additional oil for frying In large bowl combine 3 cups wheat flour, 1 tsp salt and 3 tbsp peanut oil. Slowly add a little more than 1 cup water – drop-by-drop. Kneading the dough until you’ve got a slightly stiff consistency. Turn it on board – knead until dough becomes smooth and elastic (about 8-9 minutes). Gather into ball – place in bowl – cover with damp towel. Let dough rest 30 minutes. Break off small pieced of dough and roll them into 1-inch balls. 32
On floured surface roll balls into thin circles around 1/16 -⅛ inch thick – make uniform circle. In pot or deep-frying pan heat 1-inch oil. Test with tiny piece of dough – if dough rises quickly its hot enough. Secret – Keep it moist and a little sticky.
Oatmeal Bread – More with Less Makes 2 loaves (Kent’s 4 loaf) This is the bread my dad always makes, it’s a great sandwich bread and makes delicious toast. His alterations are in parenthesis. We always cut into one loaf while still warm, sometimes spreading butter onto the fresh slices of bread. Combine in large bowl: 1 cup quick oats (2 cups) ½ cups whole wheat flour ½ cups brown sugar (½ - ¾ cups) 1 tbsp salt (2 tbsp) 2 tbsp margarine (4 tbsp) (½ - 1 cup bulgur, sometimes) Pour over: 2 cups boiling water (4 cups) Stir in to combine. Dissolve: 1 pkg dry yeast (3 pkg yeast) in ½ cup warm water (1 cup H2O) When batter is cooled to lukewarm, add yeast. Stir in: 5 cups white flour (3-5 cups whole wheat, 5-8 cups white) When dough is stiff enough to handle, turn onto floured board and knead 5-10 minutes. Place in greased bowl, cover, and let rise until doubled. Punch down and let rise again. Shape into 2 loaves (4 loaves) and place into greased 9x5x3” pans (let rise for ½ hour while oven preheats). Bake at 350° for 30-40 minutes. Cool on rack, brushing loaves with margarine for a soft crust.
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Onion Rye Buns – Welcome to Junior’s Makes between 1-2 dozen buns My sisters and I love these. They taste good on their own or for a sandwich. 3 ¾ cups unbleached all-purpose flour 1/3 cup rye flour 4 tablespoons sugar 2 tablespoons malted milk powder 1 tablespoon salt 2 teaspoons caraway seeds 1 cup water (105° to 115°) 2 ¼-ounce packages active dry yeast 1 extra large egg ½ cup vegetable oil 1 ½ cups coarsely chopped yellow onions For glazing the rolls 1 extra large egg ½ teaspoon vegetable oil Mix together both flours, 3 tablespoons of the sugar, the malted milk powder, salt, and caraway in a medium-sized bowl. Set aside. Make the yeast sponge. Meanwhile, using an electric mixer equipped with a dough hook, beat the egg and ½ cup oil in a large bowl on high until light yellow. Reduce speed to low and beat in yeast mixture, then the flour mixture, then 1 cup of the onions. Knead the flour mixture by beating the dough on high for 15 minutes (the dough will be smooth and elastic). Transfer the dough to a well-buttered bowl and turn over the dough once to coat it well (the dough will be sticky). Cover the dough and let it rise at room temperature until it’s double the size (about 1 hour). Preheat the oven to 400° and butter 2 baking sheets. Punch the dough down with your fist to deflate it. Turn out the dough onto a lightly floured surface. Flour your hands and lightly knead the dough until it’s no longer sticky, about 2 minutes. To make dinner-size 4-inch rolls: cut the dough into 4 equal parts, then each piece into 3 more equal pieces. You will have 12 little mounds of dough (for smaller twin rolls, divide into 24 pieces). Flour your hands well. Pick up each 34
piece in your hand and shape it into a rounded roll with a smooth top. Place the rolls about 2 inches apart on the baking sheets. Whisk the egg with the ½ teaspoon oil and brush this glaze on top of each roll. Sprinkle with the remaining1/2 cup onions. Cover the rolls and let them rise until light and doubled in size, about 30 minutes more. Bake the rolls until they are golden and set, about 10-12 minutes for the twin rolls, 13-15 minutes for the buns.
Sourdough Rye Buns with Currants – Bread Alone Makes about 40 buns These are absolutely delicious and taste great plain or with butter and cheese. Instead of rye sourdough, my dad would just use sourdough refreshed with whole pumpernickel flour. 2 cups rye sourdough starter 3 cups water 6-7 cups flour, 3 parts white to 1 part whole wheat 1 tablespoon fine sea salt 1 cup currants Cornmeal or fine semolina for dusting Combine the starter and water in a 6-quart bowl. Break up the starter well, and stir with a wooden spoon until it loosens and the mixture is slightly frothy. Add 1 cup of the flour and stir until well combined. Ass the salt and just enough of the remaining flour to make a thick mass that is difficult to stir. Turn out onto a lightly floured surface and knead, adding remaining flour when needed, 12 minutes. Gradually knead in the currants and continue kneading until dough is soft and smooth. Be Cautious about adding too much flour during kneading – the final dough should be slightly sticky. The dough is ready when a small amount pulled from the mass springs back quickly, 15 to 17 minutes total. Shape the dough into a ball and let it rest on a lightly floured surface while you scrape, clean, and lightly oil the large bowl. Place the dough in the bowl and turn the dough to coat the top with oil. Cover with a clean damp towel or plastic wrap and put in a moderately warm draft-free place until doubled in volume. Deflate the dough by pushing sown in the center and pulling up on the sides. Transfer the dough to a lightly floured work surface and knead briefly. Cut 35
into forty 2 ½ inch pieces. Flatten each with the heel of your hand. Shape each piece into a tight ball. Place the buns on a board that had been lightly dusted with cornmeal or semolina. Cover with a damp, clean towel or plastic wrap until almost doubled in volume or a slight indentation remains when pressed with the fingertip. Forty-five minutes to 1 hour before baking, preheat the oven and baking stone on the center rack of the oven to 450°. Gently place the buns onto a floured peel so that they are right side up. Using the peel, slide the buns a few at a time onto the stone. Quickly spray the inner walls and floor of the oven with cold water form a spritzer bottle. Spray for several seconds until steam has filled the oven. Quickly close the door to trap the steam and bake 3 minutes. Spray again in the same way, closing the door immediately, and bake until the buns are golden brown, 12 to 15 minutes. To test for doneness, remove one bun and hold upside down. Tap the bottom firmly, if it doesn’t sound hollow, bake 3 to 5 minutes longer.
Steamed Graham Bread – Gwen Meuzelaar My mother recalls it always in the refrigerator door, and that you would put butter or a sharp cheese on it. It was a bit dry and tasted best fresh. 1 ½ cups white flour 1 cup graham flour 1 ½ cups bran (Pillsbury) Salt 2 big spoonfuls melted lard 3 tbsp molasses 1 ½ cups sour milk 2 tsp soda (scant) Water if necessary Raisins Pour into 1 lb. baking powder cans or other cans. Place in cooker with small amount of water. Steam for 1 ½ hours. Put in oven for 10 or 15 minutes to dry the tops. Let cool so it will come out easily. Use your discretion about the latter. Use lots of raisins. 36
Zucchini Bread – More with Less Makes 2 loaves Even though she doesn’t like quick breads, my mom would always make this for my sisters and I. A slice tastes good with cream cheese or butter. Preheat oven to 350° Combine in mixing bowl and beat well: 3 large eggs ¾ cups sugar 1 cups vegetable oil 2 cups raw, peeled, grated zucchini 1 tbsp vanilla Stir together: 3 cups flour 1 tsp salt 1 tsp baking soda 1 tsp baking powder 3 tsp cinnamon Add to zucchini mixture and stir until blended. Add: 1 cup coarsely chocolate chips (optional) Pour into 2 greased 8” bread pans. Bake 1 hour. Remove from pans and cool on rack.
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Desserts
Apple Crisp – More with Less Serves 6 To make the perfect apple crisp, you have to double the toppings and add more apples. It is best warm from the oven with ice cream. Preheat oven to 375°. Combine and put in greased casserole: 3 cup sliced or chopped apples 1 tbsp. flour ¼ cup sugar 1 tsp. cinnamon 1/8 tsp salt 1 tbsp. water Cut together with pastry blender: ½ cup rolled oats ¼ tsp salt ¼ cup margarine 1/3 cup brown sugar Sprinkle on top of casserole mixture. Bake 35 minutes.
On-the-Fence Brownies – The King Arthur Flour Cookie Companion Anne’s go-to brownie recipe when having a bad day, the fudgy brownie always makes the day seem better. It is important to use Dutch cocoa in order to get the best flavor. 1 cup unsalted butter 2 ¼ cups sugar 1 1/3 - ¼ cups Dutch cocoa 1 teaspoon salt 1 teaspoon baking powder 1 tablespoon vanilla extract 4 large eggs 39
1 ½ cups unbleached all-purpose flour 1 cup chopped walnuts or pecans (optional) 1 cup chocolate chips (optional) Preheat oven to 350°. Lightly grease a 9x13-inch pan. In a medium saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat briefly, just until it’s hot (110° -120°), but not bubbling; it will become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies. Stir in the cocoa, salt, baking powder, and vanilla. Whisk in the eggs, stirring until smooth, then add the flour and nuts and chips, again stirring until smooth. Spoon the batter into the prepared pan. Bake the brownies for 28 to 30 minutes, until a cake tester inserted into the center comes out clean. The brownies should feel set on the edges and in the center. Remove them for the oven and cool on a rack before cutting.
“Cake-Pan” Cake – King Arthur Cookbook The only chocolate cake my sister Sarah likes. This recipe is also known as Depression Cake, since it was originally made during food shortages. 1 ½ cups all-purpose flower 1 cup sugar ¼ cup cocoa ½ teaspoon salt 1 teaspoon baking soda 1 teaspoon vanilla 1 tablespoon vinegar 1/3 cup vegetable oil 1 cup cold water, coffee, or milk Preheat oven to 350° Measure all the dry ingredients into an 8- or 9-inch square or round cake pan. Then blend these together thoroughly with a fork and scoop out 3 holes or indentations. Pour the vanilla into the first hole, the vinegar into the second, and the vegetable oil into the third. 40
Take the cup of cold liquid (water, coffee, or milk) and pour it directly over everything in the pan. Stir all the ingredients together with our fork until they are well blended. Bake for 35 to 40 minutes.
Chocolate Chip Cookies – Mary Pommer This is my Aunt Mary’s recipe but Grandma Meuzelaar would make them all the time during her retirement and kids would knock on her back door and she would give them cookies 2 cups Crisco 2 cups sugar 1 cup brown sugar 4 eggs 4 tsp vanilla 5 cups flour 2 tsp salt 2 tsp soda Goodly amount of chocolate chips Mix together in order given. Bake at 325 degrees until done.
Double Chocolate Chip Mint Cookies – King Arthur Cookie Companion 6 dozen cookies This was a delicious discovery during my sisters' teen years, but you need to make sure the peppermint extract is food safe. Tastes like thin-mints. 1 ½ cups unsalted butter 1 cup brown sugar 1 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 2 teaspoons peppermint extract, or ⅛- ¼ teaspoon peppermint oil to taste 3 cups unbleached all-purpose flour ½ cup unsweetened natural cocoa powder
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2 teaspoons baking soda ½ teaspoon salt 2 cups semisweet chocolate chips Preheat the oven to 350°, line two baking sheets with parchment In a large bowl, cream together butter and sugars. Add eggs one at a time, beating well after each addition. Mix in vanilla and peppermint extract. Add flour, cocoa, baking soda, and salt, beating to combine. Stir in chocolate chips. Form cookies. Bake for 12-15 minutes, until they are slightly darker around the edges. Transfer to rack to cool.
Dora VanderVeen’s Quick Coffee Cake – 1974 Prairie Homemaker’s E.H.U. Cookbook My mom says that this was my grandpa, Ike Meuzelaar’s, favorite; he made it every time he had to bring coffee cake somewhere. 2 cups flour 1 egg 3 tsp baking powder 2 tbsp. oleo melted 42
2/3 cup sugar ¼ tsp. salt 1 cup milk Cinnamon Mixture 2 generous tbsp. butter (soft) 1 tsp. cinnamon 4 Tbsp. brown sugar Mix all ingredients and pour into shallow well-greased pan. Cover with cinnamon mixture. Bake in moderate oven.
Elephant Tracks – Bertha Kuipers Makes about 20 elephant tracks These are big and gooey cookies, that are still a bit crunchy. They are best eaten the same day you made them. Combine ½ cup scalded milk 2 tablespoons shortening ¼ cup sugar 1 teaspoon salt Cool to lukewarm. Soften one package (1 tablespoon) yeast in ¼ cup lukewarm water. Add to first mixture. Stir in 2 beaten egg yolks or 1 whole egg. Add 2 ½ cups flour all at once. The dough will be stiff and should be worked until smooth. Mix together 1 ¾ cups sugar and 1 tablespoon cinnamon. Roll out dough in a rectangular shape, brush with margarine, sprinkle with some of the sugar mixture and seal edges. Cut in one-inch slices. Work one slice at a time. Put some sugar mixture on a table and lay slice on it. Flatten with a rolling pin to a 5- or 6-inch circle. Turn to cinnamon sugar coat both sides. Place on greased cookie sheets. Let rise 30 minutes. Bake 15 to 18 minutes.
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Fluffy Tapioca Pudding – The Family Baker Makes about 8 cups pudding My sister Anne first made this because she had been told that most people don't like tapioca pudding. However my family enjoyed it, especially my other sister, Sarah. Do not double the recipe unless you have a stand mixer. 4 cups milk, divided (3 ½ cups and ½ cup) 2 large eggs, at room temperature ½ cup granulated sugar, divided (¼ cup and ¼ cup) 1/3 cup plus 2 tablespoons quick-cooking tapioca ¼ teaspoon salt 1 tablespoon vanilla extract In the saucepan, heat 3 ½ cups of milk until just hot to the touch, but not boiling. Separate the eggs, putting the yolks in a medium bowl and the whites in a bowl for the electric mixer. Whisk the remaining ½ cup cold milk into the yolks, then add ¼ cup of the sugar, the tapioca, and the salt. Blend well, then pour the mixture into the hot milk in the saucepan. Cook the tapioca on medium heat, whisking on and off, about 5 minutes; then whisk constantly for an additional 5 minutes, or more until the tapioca comes to a full bubbling boil. Whisk constantly while at a full boil for a full minute longer, then remove the pan from the heat and stir in the vanilla. Set the pan aside. With the electric mixer, whip the whites on medium speed until they look foamy. Gradually add the remaining ¼ cup sugar while beating continuously. When the whites look thick and foamy, increase speed to high and whip until you begin to see beater tracks on top and the whites look smooth and satiny. Beat a little longer until, when the mixer is turned off and the beater is lifted, the whites at the tip form a peak that droops very slightly. Spoon generous cup of hot tapioca onto the whipped whites and fold them in with a whisk or flexible spatula. Continue adding and folding in the tapioca until it is all incorporated. Set the pudding aside without stirring for at least 20 minutes to allow it to set. Serve warm, or cool completely, then refrigerate and serve cold.
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Fudgsicles – More with Less Makes 8-10 popsicles My mother would make these for my sisters and I when we were children. They quickly became one of our favorite cold summer treats. Make Quick Chocolate Pudding, increasing milk to 2 ½ cups, cocoa to 3 tbsp, and sugar to ½ cup. Cool. Freeze in popsicle molds or small waxed paper cups. Insert sticks into paper cup molds when partially frozen. To serve, peel off paper cup Or use 1 box chocolate pudding mix (not instant) prepared with 3 cups milk
Quick Chocolate Pudding – More with Less Serves 4-6 Although we mainly just used this recipe for the Fudgsicles, it still tasted good on its own. My sisters preferred the tapioca pudding, but this was my favorite pudding. Combine in heavy saucepan: 1/3 cups sugar or honey 2 Tbsp Cornstarch 2 tbsp cocoa 2 cups milk Cook over low heat until thickened, stirring constantly. Add 1 tsp vanilla 1 tbsp margarine (optional) Serve warm or cold.
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Dutch Hustle Cake or Bread – Bertha Kuipers The canned apples were home canned; Grandma would pick up the windfall apples and can them Scald 1/3 cup milk. Stir in ¼ cup sugar, ½ tsp salt, 2 tbsp. margarine. Cool to lukewarm. In mixing bowl dissolve 1 pkg dry yeast in ¼ cup warm water. Stir in lukewarm milk mixture. Add 1 egg, well beaten, and 1 1/3 cups flour. Beat until smooth. Spread dough evenly in 9-inch square pan. Arrange on top 1 ½ cups canned apple slices, drained. Sprinkle with mixture of 2 tbsp, brown sugar, ¼ tsp cinnamon, ¼ tsp nutmeg. Dot with 2 tbsp. margarine. Cover. Let rise in a warm place until doubled (about 40 minutes). Bake in moderate oven for 25 minutes. Drizzle with confectioners’ sugar icing.
Ollie Bollen – Gwen Meuzelaar Made around New Years. We always sprinkled them with powdered sugar after. You must make sure they are cooked fully because there is nothing worse than raw dough 1 pkg. dry yeast softened in 4 tbsp warm water. Add 1 or 2 tbsp sugar. Let stand. Add ½ cup scalded milk ½ tsp salt 1 egg 1 cup raisins 2 cups flour ½ tsp cinnamon Grated apple (optional) Beat until smooth. Cover with towel. Let rise until bubbly. Take 2 tablespoons dip in hot fat, then scoop spoon of dough and drop in fat. Cook until brown.
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Rhubarb Crunch – Gwen Meuzelaar The crunch mixture was often doubled. We make this during the summer months because we always have excessive amounts of rhubarb. Mix until crumbled 1 cup flour ¾ cup oatmeal 1 cup brown sugar ½ cup melted butter 1 tsp cinnamon Press half of the crumbs in a greased 9x13 inch pan. Cover with 4 cups rhubarb Combine 1 cup sugar 1 cup water 2 tbsp cornstarch 1 tsp vanilla Pour over rhubarb. Top with remaining crumbs. Bake at 350° for 30 minutes or an hour. Serve with cream.
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Beverages & Miscellaneous
Elderflower Cordial 1.8 Liters This was first introduced to our family after Sarah stayed in the Czech Republic for some time, when she returned this was one thing that she greatly missed. Add a little bit of the syrup to plain or sparkling water to create a refreshing beverage. 6.5 cups granulated sugar 1 quart water 3.5 tablespoons food-grade citric acid 30 big elderflower umbels, use more for a stronger flavor 1 lemon cut into slices (optional) Remove any insects or debris from the elderflower blossoms. Do not wash them, because they will lose much of their flavor. Combine sugar, water, and citric acid in a saucepan over medium heat, stirring until the sugar has dissolved. Remove from heat and allow to cool to room temperature. Trim the thick stems away from the elderflower heads and discard. Add the blossoms and optional lemon to a large glass jar. Pour the cooled syrup into the jar with the blossoms. Make sure that all of the blossoms are immersed in the syrup. Cover the jar with a lid and let steep at cool temperature (a cool room or fridge) for 48 hours, stirring once daily. Strain the syrup through a fine meshed sieve lined with a cheese-cloth into a clean jar. Strain again if desired. Optional: After straining, boil syrup for 5 minutes in a large pot, to ensure long shelf-life. Bottle the syrup, using tight screw tops. Usually keeps for 1 year stored in a dark, cool place (cellar/fridge).
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Lemonade – A Child’s First Cook Book Serves 4 At this point, this recipe is more just a guide or inspiration, as we have made so many alterations to it. Sarah and I both loathe Maraschino cherries, so we never included them. We also rarely went through the effort to squeeze lemons, and just used lemon juice. In the same vein, we never bothered with a saucepan and just poured hot water over sugar in a bowl to dissolve it, or just used cold water entirely. 1 cup sugar 3 lemons 4 maraschino cherries 8 ice cubes 4 cups water Put sugar into a saucepan. Add 1 cup of water. Place over the fire. Bring to a boil. Then boil for 5 minutes. Remove from fire Add 3 cups of cold water. Squeeze enough lemons to make ½ cup of lemon juice. Add the lemon juice, and stir. Place 2 ice cubes and a red cherry in each glass. Fill glasses with lemonade
Spiced Tea – Judy Lake A drink from the seventies, mom and I were the only ones who liked the cloves. A wonderful drink in the winter months 1 ¼ cup of orange flavored drink mix ¾ cup instant tea 1 teaspoon ground cinnamon ½ teaspoon allspice May add ¼ teaspoon cloves, sugar, lemon
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Cranberry Jalapeno Dip A recent favorite, we make this cracker dip around Thanksgiving. 1 bag (12 oz.) fresh cranberries 1 jalapeno pepper, seeded and finely chopped 3 green onions, chopped ⅛ cup chopped cilantro ½ teaspoon chili powder (optional) ½ cup sugar 1 tablespoon lemon juice 16 oz. cream cheese, softened
Chop cranberries in a food processor or blender. Put in bowl. Stir in sugar, chili powder, jalapenos, green onion, cilantro, and lemon juice. Cover and place in refrigerator for 2 hours to overnight. Drain excess liquid off. When ready to make, whip cream cheese with electric mixer. Spread the cream cheese in a 9-inch pie plate. Top with cranberry mixture. Store in refrigerator until ready to serve.
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Roasted Pumpkin Seeds Perfect to make around Halloween when carving Jack-O-Lanterns or when you have a severe excess of squash. Clean seeds of all pumpkin or squash bits. Place on cookie sheet, bake for 20 minutes at 325°
Potato Salad Dressing – Bertha Kuipers This recipe is originally from my grandma, Bertha Kuipers, who would sometimes add chopped fine green pickles. My mom likes it with the addition of raw onions, while my dad does not. 2 tablespoons flour 2 tablespoons sugar 1 teaspoon salt 1 ½ teaspoons prepared mustard Yolks of 4 eggs 1 ½ cups of sweet milk 4 tablespoons of melted butter ½ cup vinegar Mix dry ingredients, then eggs, butter and milk. Add mustard and boil until thick. Then slowly add ½ cup vinegar. Thin with cream when ready to use. (Possibly could thin with condensed milk)
Cinnamon Ornaments – Gretchen Kuipers Yield 8 ornaments (6 inches) We make these around Christmas time to hang on the tree. They smell so good, although making them can be a bit messy. You can press bunches of pine needles into them to create an imprint. 1 cup ground cinnamon 1 tbsp. ground cloves 1 tbsp. ground nutmeg 52
¾ cup applesauce 2 tbsp. Aleene’s Tacky Glue Ribbon or gold cord Combine cinnamon, cloves, nutmeg. Stir in applesauce and glue. Work mixture with hands for 2-3 min. to form a ball. If mixture is too dry add more applesauce; if too wet add more cinnamon. Knead on a cinnamon sprinkled surface until dough holds together well. Divide into 4 pieces. Roll each to ¼ inch thickness. Cut with cookie cutters. Place on cookie sheets. Use pencil to make hole. Air dry ornaments. Turn over from time to time for even drying. Or dry in oven for a few hours at 250° - 300°
Play-Dough – More with Less My parents made this non-toxic play-dough for my sisters and I growing up. This one was less likely to stain my fingers than the Kool Aid version. Mix together in bowl: 2 cups flour 2 Tbsp Alum Heat to boiling: 1 ½ cups water ½ cup salt 53
1 tbsp oil Food coloring Stir liquids into dry ingredients. Knead until smooth. Store in airtight container.
Kool Aid Play-Dough – Arla Kuipers This was the other play-dough recipe my parents would make for my sisters and I. It sometimes would stain your hands after playing with it a lot, but always smelled really good. Mix 1 ¼ cup flour ¼ cup salt 1 pkg. Kool Aid Add 1 cup boiling water 1 ½ Tbsp. Oil Knead on floured surface. You need to add quite a bit of flour as the dough was very soft For gingerbread = use orange Kool Aid and ¼ cup cinnamon
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White Sauce – More with Less Makes around 1 cup This recipe is necessary for Anne’s Baked Mac and Cheese, however it also tastes good in other recipes, as a base for creamed soups, or as a gravy. Melt in heavy saucepan: 1-4 tbsp margarine Blend in, cooking and stirring until bubbly: 1-4 tbsp flour ¼ tsp salt Using wire whisk to prevent lumps, stir in: 1 cup milk, stock, or combination Cook until smooth and thickened. Makes slightly over 1 cup. Medium thick (3 tbsp) compares to undiluted condensed soups, and makes approximately the same amount contained in one 10 oz. can. 1 tbsp = thin
3 tbsp = medium-thick
2 tbsp = medium
4 tbsp = thick
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Additional Recipes
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Index Apple Crisp, 39 Bierrocks, 11
Oatmeal, Hearty, 7
Brownies, On-the-Fence, 39-40
Oatmeal Bread, 33
Cake
Ollie Bollen, 46
Dutch Hustle, 46
Ornaments, Cinnamon, 52-53
“Cake-Pan”, 40-41
Oven Pancakes, 8
Calico Beans, 12
Pakistani Kima, 22
Challah, 29-30
Pan-cut Noodles, 20
Chapattis, 30
Pasta, Great Green Vegetable, 22-23
Chicken
Play-Dough, 53-54
Cashew, 12-13
Play-Dough, Kool Aid, 54
Honey-Roasted, 15
Popovers, 9
Lemon, with Bulgur, 15-16
Potato Salad Dressing, 52
Cinnamon Rolls, Overnight, 5
Pudding
Coffee Cake, Quick, 42-43
Quick Chocolate, 45
Congee, 13-14
Fluffy Tapioca, 44
Cookies
Pumpkin Seeds, Roasted, 52
Chocolate Chip, 41
Puris, Indian, 32-33
Double Chocolate Chip Mint, 41-42
Rhubarb Crunch, 47
Elephant Tracks, 43
Rice Pudding Cereal, 5
Crackers, High-Tech, 31 Cranberry Jalapeno Dip, 51 Elderflower Cordial, 49
Rye Buns Onion, 34-35 Sourdough, with Currants, 35-36
Enchiladas, 14-15
Sausage-Sweet Potato Bake, 23-24
Escalloped Potatoes, 16
Spiced Tea, 50
Fudgsicles, 45
Steamed Bun Dough, 24
Generation Soup, 17-18
Steamed Bun Fillings
Hamburger Helper-Homestyle, 18-19
Curried Chicken, 25
Lasagna, 19
Roast Pork, 26
Lemonade, 50
Chinese Roast Pork, 26-27
Mac & Cheese, Baked, 19
Steamed Graham Bread, 36
Muffins
White Sauce, 55
Blueberry, 6
68
Refrigerator Bran, 6-7
Zucchini Bread, 37
69
