Authors: Charlotte Hubbard
Tags: #Fiction, #Religious, #Christian, #Romance, #Amish & Mennonite
Autumn Winds (31 page)
Apple Walnut Coffee Cake
Wow, is this just the yummiest use of apples there is! Call it coffee cake or call it dessert, but call folks to the table and watch it disappear.
2 C. sugar
1 C. plus 2 T. vegetable or canola oil
¼ C. apple cider
3 large eggs
2 tsp. vanilla
1 tsp. each cinnamon, nutmeg, salt, and baking soda
3 C. all-purpose flour
2 large, firm apples (Granny Smith or Jonathan work
well), peeled, cored, and sliced (3½ C.)
1½ C. chopped walnuts
Powdered sugar, if desired
1 C. plus 2 T. vegetable or canola oil
¼ C. apple cider
3 large eggs
2 tsp. vanilla
1 tsp. each cinnamon, nutmeg, salt, and baking soda
3 C. all-purpose flour
2 large, firm apples (Granny Smith or Jonathan work
well), peeled, cored, and sliced (3½ C.)
1½ C. chopped walnuts
Powdered sugar, if desired
Preheat oven to 350°. Spray a 10-inch tube pan (use one that has a removable insert). Stir sugar, oil, apple cider, eggs, vanilla, seasonings, and soda in a large bowl until blended.
Stir in the flour until smooth, and then stir in the apples and walnuts. Pour into the pan, and bake an hour and ten to twenty minutes, until a toothpick in the center comes out clean. Dust with powdered sugar if desired. Cool on a wire rack for an hour before removing the sides of the pan. Cool completely before lifting the cake from the pan’s bottom.
Coconut Layer Cake
Coconut lovers, here’s your treat! Moist and sweet, this is one of those cakes that adds a special touch to any occasion and deserves a high-quality brand of coconut (I use Baker’s). As with all cakes that have cream cheese frosting, store this one in the fridge. You can freeze the leftovers, too.
½ C. butter, softened
½ C. shortening
2 C. sugar
5 eggs, separated
2 C. all-purpose flour
1 tsp. baking soda
1 C. buttermilk
1 tsp. vanilla
2 C. flaked coconut
½ C. chopped walnuts or pecans (optional)
½ C. shortening
2 C. sugar
5 eggs, separated
2 C. all-purpose flour
1 tsp. baking soda
1 C. buttermilk
1 tsp. vanilla
2 C. flaked coconut
½ C. chopped walnuts or pecans (optional)
Frosting
1 8-oz. pkg. cream cheese, softened (use full fat)
4 C. to one pound of powdered sugar
¼ C. butter, softened
1 tsp. vanilla
Extra coconut for garnish
Walnut or pecan halves (optional)
4 C. to one pound of powdered sugar
¼ C. butter, softened
1 tsp. vanilla
Extra coconut for garnish
Walnut or pecan halves (optional)
Preheat oven to 350°. Cut wax paper to cover the bottom of two round cake pans, then grease/spray the sides. Cream the butter, shortening, and sugar. Add the egg yolks and mix well. Add the flour and soda alternately with the buttermilk and vanilla. Stir in the coconut and chopped nuts. Beat the egg whites until stiff and carefully fold into the batter. Divide the batter into the prepared pans and bake about 40 minutes (center should spring back when you touch it). Cool in pans 10 minutes and remove from pans to a rack to cool completely. Peel off wax paper.
For frosting, mix the cream cheese, powdered sugar, butter, and vanilla until smooth. Frost the top of one layer and place the other layer on it, then spread the frosting over the top and sides. Garnish by pressing extra coconut onto the sides and spacing nut halves along the edge of the top.
Kitchen Hint
: No buttermilk? Stir 1 T. white vinegar into a cup of milk and let it sit for about five minutes.
: No buttermilk? Stir 1 T. white vinegar into a cup of milk and let it sit for about five minutes.
In the story, Miriam baked this as a three-layer cake for Hiram’s birthday and for Rachel’s wedding. To do that, simply make half again as much batter and frosting: for instance, you would use ¾ C. butter, ¾ C. shortening, 3 C. sugar and 7 eggs, etc. Instead of garnishing the cake with nut halves, you could pipe some of the frosting around the edges with a pastry tube and decorative tip.
Baked Apple Oatmeal
Great to make ahead for a crowd—or make half the recipe, as this serves 8–10 people. I like to leave out the sugar and let folks spoon up as much as they want from the pan before adding the sweetener of their choice: honey, maple syrup, sugar, or artificial sweeteners work well. Have extra milk on the table.
2
C. old-fashioned rolled oats
½ C. raisins
C. packed brown sugar
1 T. ground cinnamon
4 C. milk
2 medium apples, chopped (2 C.)
½ C. chopped walnuts
C. old-fashioned rolled oats½ C. raisins
C. packed brown sugar1 T. ground cinnamon
4 C. milk
2 medium apples, chopped (2 C.)
½ C. chopped walnuts
Preheat the oven to 350°. Spray a 2-quart casserole or a 9” x 13” pan and mix all ingredients in the pan. Bake uncovered 40 to 45 minutes or until most of the liquid is absorbed.
Kitchen Hint
: Serve immediately—or cool and keep covered in the fridge. Keeps for 3 or 4 days, and can be reheated in the oven, covered; or in the microwave, one bowl at a time.
: Serve immediately—or cool and keep covered in the fridge. Keeps for 3 or 4 days, and can be reheated in the oven, covered; or in the microwave, one bowl at a time.
Three-Grain Biscuits
These biscuits offer a tasty alternative for folks who like a serving of whole grains at breakfast. They don’t rise as high as a traditional white-flour biscuit, but you’ll enjoy the denser texture and nuttier flavor with all of your favorite toppings!
¾ C. whole wheat flour
½ C. all-purpose flour
½ C. whole-grain cornmeal
3 tsp. baking powder
¼ tsp. salt
¼ C. shortening or butter
½ C. old-fashioned or quick-cooking oats
¾ C. milk
½ C. all-purpose flour
½ C. whole-grain cornmeal
3 tsp. baking powder
¼ tsp. salt
¼ C. shortening or butter
½ C. old-fashioned or quick-cooking oats
¾ C. milk
Preheat oven to 450°. In a large bowl, mix the first five dry ingredients and then cut in the shortening/butter with a pastry blender or by rubbing with the tines of a fork until the mixture resembles fine crumbs. Stir in oats. Stir in just enough milk so the dough forms a ball and leaves the side of the bowl.
Knead on a lightly floured surface about 10 times. Roll to ½-inch thickness and cut biscuits with a 2½-inch round cutter (or use a drinking glass). Place on a greased cookie sheet, about an inch apart. Brush with milk and sprinkle with additional oats, if you like. Bake 10 to 12 minutes or until light brown. Enjoy! Makes 10–12 biscuits.
Kitchen Hint
: You can put the dry ingredients into the work bowl of a food processor and cut in the butter/shortening with the blade, and then add the oats and dribble the milk through the top opening to mix the dough faster—although your biscuits will end up a little heavier. Butter will also make them a little heavier than shortening, but some folks (like me!) prefer that down-home taste! These freeze well.
: You can put the dry ingredients into the work bowl of a food processor and cut in the butter/shortening with the blade, and then add the oats and dribble the milk through the top opening to mix the dough faster—although your biscuits will end up a little heavier. Butter will also make them a little heavier than shortening, but some folks (like me!) prefer that down-home taste! These freeze well.
Boston Brown Bread
This recipe dates back to Colonial times, when refined sugar wasn’t readily available. Molasses and raisins make it a dense, sweet, satisfying treat for breakfast—or any time!
Makes nice little sandwiches when spread with cream cheese and cut into squares or “fingers.”
1 C. all-purpose flour
1 C. whole wheat flour
1 C. yellow cornmeal
1 C. raisins
2 C. buttermilk
¾ C. molasses
2 tsp. baking soda
1 tsp. salt
1 C. whole wheat flour
1 C. yellow cornmeal
1 C. raisins
2 C. buttermilk
¾ C. molasses
2 tsp. baking soda
1 tsp. salt
Preheat oven to 325°. Spray two 8” x 4” bread pans. Mix all ingredients and divide dough between the two pans. Bake about 40 minutes or until a toothpick comes out clean. Cool for a few minutes, loosen sides, and remove to cool on a rack.
Kitchen Hint
: No buttermilk? Pour 2 cups of milk into a measuring cup and stir in 2 T. vinegar. Let it sit about 10 minutes to thicken.
: No buttermilk? Pour 2 cups of milk into a measuring cup and stir in 2 T. vinegar. Let it sit about 10 minutes to thicken.
Whole Wheat Banana Bread
This is my all-time favorite recipe for banana bread, so I never make any other kind! The combination of whole wheat flour, butter, and nuts makes a denser, moister loaf that freezes well. Like most fruit-nut breads, this one cuts cleaner and tastes better if cooled completely, wrapped in plastic wrap, and served the next day . . . although we can never wait that long at my house!
½ C. butter or margarine, melted
1 C. sugar
2 eggs
3 medium bananas (1 C. mashed)
1 C. all-purpose flour
½ tsp. salt
1 tsp. baking soda
1 C. whole wheat flour
C. hot water
¾ C. chopped walnuts
1 C. sugar
2 eggs
3 medium bananas (1 C. mashed)
1 C. all-purpose flour
½ tsp. salt
1 tsp. baking soda
1 C. whole wheat flour
C. hot water¾ C. chopped walnuts
Preheat oven to 325°. Blend sugar into melted butter/ margarine. Mix in the eggs and mashed bananas until smooth. Stir in the all-purpose flour, salt, baking soda, and whole wheat flour alternately with the hot water. Stir in nuts. Bake in a sprayed/greased 9” x 5” loaf pan for an hour and ten minutes—or until a toothpick inserted in the center comes out clean.
Kitchen Hint
: This makes a dozen wonderful muffins, too—which shortens the baking time to about 15–20 minutes. Or, for smaller loaves, pour the batter into two 8” x 4” pans and bake about 45 minutes, or until a toothpick comes out clean.
: This makes a dozen wonderful muffins, too—which shortens the baking time to about 15–20 minutes. Or, for smaller loaves, pour the batter into two 8” x 4” pans and bake about 45 minutes, or until a toothpick comes out clean.
Stuffed Shells
Every time I make this dish for potlucks and receptions I get requests for the recipe! It freezes beautifully and combines a lot of great flavors. Think of it as lasagna in a shell!
1 lb. bulk Italian sausage
1 large onion, chopped
1 10-oz. pkg. frozen chopped spinach, cooked and
drained/pressed
8 oz. cream cheese
1 egg
2 C. shredded mozzarella cheese, divided
2 C. shredded Cheddar cheese
1 C. cottage cheese
¼ C. Parmesan cheese
Salt, pepper, Italian seasonings to taste
1 box of jumbo pasta shells, cooked and drained
Large can of spaghetti sauce, any flavor
1 large onion, chopped
1 10-oz. pkg. frozen chopped spinach, cooked and
drained/pressed
8 oz. cream cheese
1 egg
2 C. shredded mozzarella cheese, divided
2 C. shredded Cheddar cheese
1 C. cottage cheese
¼ C. Parmesan cheese
Salt, pepper, Italian seasonings to taste
1 box of jumbo pasta shells, cooked and drained
Large can of spaghetti sauce, any flavor
Cook the pasta shells according to package directions, rinse in cold water, and separate them on wax paper. For the filling, cook the sausage and onion together, drain, and either chop with a pastry cutter or with a blade in the food processor. Press all the liquid out of the spinach. Combine the meat, spinach, cream cheese, egg, 1 C. of the mozzarella, the Cheddar, the cottage cheese, and the Parmesan in a large bowl and mix well. Fill the pasta shells and place in a greased/sprayed 9” x 13” pan; top with spaghetti sauce. Cover and bake at 350° for 45 minutes. Top with remaining 1 C. of mozzarella and bake uncovered about 5 minutes more.
Kitchen Hint
: I usually have an “overflow” pan because it’s better if the filled shells aren’t crammed too tightly into the 9” x 13” pan.
: I usually have an “overflow” pan because it’s better if the filled shells aren’t crammed too tightly into the 9” x 13” pan.
Hamburger Soup
This is one of my all-time favorite soups, because you can’t beat the basic meat and potatoes combination. The tomato juice base packs in lots of vitamins and veggie servings without adding the calories of a cream-based soup. Like a lot of soups, this one improves after a day in the fridge, but if you don’t want it sitting around, simply freeze it in 1- or 2-serving portions. Makes a good, quick meal for another day!
1 lb. ground beef
Salt and pepper to taste
2 large potatoes, cubed
3 carrots, sliced
3 stalks celery, sliced
1 large can or 1 quart jar tomatoes (with juice)
2 beef bouillon cubes
1 64-oz. bottle tomato juice
Dill, garlic powder, salt, pepper, to taste
Salt and pepper to taste
2 large potatoes, cubed
3 carrots, sliced
3 stalks celery, sliced
1 large can or 1 quart jar tomatoes (with juice)
2 beef bouillon cubes
1 64-oz. bottle tomato juice
Dill, garlic powder, salt, pepper, to taste
In a 2-quart pan or Dutch oven, brown and drain the ground beef with salt and pepper; set aside and discard the grease. In the same pan, simmer the potatoes, carrots, celery, and tomatoes with the bouillon and seasonings until tender. Add tomato juice and stir in the ground beef. Adjust seasonings to taste and simmer to allow flavors to blend.
Kitchen Hint
: If you prefer a creamier soup, as my mom did, shake 1 C. milk with 3 T. flour in a jar until smooth and stir this in after the final step above. Stir continuously to keep the milk from scorching. Freezes well.
: If you prefer a creamier soup, as my mom did, shake 1 C. milk with 3 T. flour in a jar until smooth and stir this in after the final step above. Stir continuously to keep the milk from scorching. Freezes well.
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