Date Bread
1 package dates
1 cup boiling water
1 teaspoon baking soda
1 cup sugar
1 Tablespoons butter
1 egg
1 teaspoon vanilla extract
1 and 1/2 cup flour
1 cup nut meats
Preheat oven to 350 degrees. Prepare an oiled bread pan.
In a food processor, finely chop the dates. Pour out into a mixing bowl and add boiling water over them. Add the baking soda and let the mixture cool.
In a separate bowl, cream together the sugar and butter, then add the egg and vanilla. Slowly add flour. Then fold in dates and chopped nuts. Pour the mix into the bread pan and bake for 45 minutes, checking with a toothpick to come out clean.
Sunday, October 27, 2019
Banana Bread
Banana Bread
1 cup sugar
1/2 cup shortening
2 eggs (room temperature)
1 cup bananas, mashed
1 teaspoon lemon juice
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup sweetmeats
Preheat oven to 350 degrees. Butter or oil a bread pan.
In a large mixing bowl, cream together sugar and shortening. Add eggs and beat until smooth. Mix in mashed bananas and lemon juice. In a separate bowl, mix together flour, baking powder, and salt. Incorporate dry ingredients in wet mix bowl. [I interpret Gram's "sweetmeats" as most likely chopped nuts, such as walnuts. But you can also add whatever other ingredient you prefer at this point, such as chocolate chips or chopped candied ginger.]
Pour into bread pan and bake for 1 and a half hours, checking with a toothpick to ensure a thorough bake.
1 cup sugar
1/2 cup shortening
2 eggs (room temperature)
1 cup bananas, mashed
1 teaspoon lemon juice
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup sweetmeats
Preheat oven to 350 degrees. Butter or oil a bread pan.
In a large mixing bowl, cream together sugar and shortening. Add eggs and beat until smooth. Mix in mashed bananas and lemon juice. In a separate bowl, mix together flour, baking powder, and salt. Incorporate dry ingredients in wet mix bowl. [I interpret Gram's "sweetmeats" as most likely chopped nuts, such as walnuts. But you can also add whatever other ingredient you prefer at this point, such as chocolate chips or chopped candied ginger.]
Pour into bread pan and bake for 1 and a half hours, checking with a toothpick to ensure a thorough bake.
Lemon Bread
Lemon Bread
1/2 cup shortening
1 and 1/4 cups sugar
2 eggs, beaten (room temperature)
1/2 cup milk
1 and 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 lemon, juice and rind (grated)
Preheat the oven to 350 degrees.
In a large bowl, cream together shortening and 1 cup of sugar, then add the eggs and milk. In a separate bowl, mix together flour, baking powder, and salt. Add dry ingredients to wet ingredients. Add the grated lemon rind to the mix. Pour the mix into a prepared pan and bake for 1 hour.
Remove the pan from the oven and pierce many holes in the hot bread with a skewer. In a small bowl, mix together 1/4 cup of sugar and the juice of 1 lemon. Pour juice mixture over the hot bread and let stand until cool.
1/2 cup shortening
1 and 1/4 cups sugar
2 eggs, beaten (room temperature)
1/2 cup milk
1 and 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 lemon, juice and rind (grated)
Preheat the oven to 350 degrees.
In a large bowl, cream together shortening and 1 cup of sugar, then add the eggs and milk. In a separate bowl, mix together flour, baking powder, and salt. Add dry ingredients to wet ingredients. Add the grated lemon rind to the mix. Pour the mix into a prepared pan and bake for 1 hour.
Remove the pan from the oven and pierce many holes in the hot bread with a skewer. In a small bowl, mix together 1/4 cup of sugar and the juice of 1 lemon. Pour juice mixture over the hot bread and let stand until cool.
Old-Fashioned Ginger Water
Old-Fashioned Ginger Water
1 cup sugar or maple syrup
1/2 cup vinegar
1/4 teaspoon salt
1 Tablespoon ginger
2 quarts water
Mix ingredients and serve over ice.
1 cup sugar or maple syrup
1/2 cup vinegar
1/4 teaspoon salt
1 Tablespoon ginger
2 quarts water
Mix ingredients and serve over ice.
Brunch Souffle
Brunch Souffle
Slices of bread, crust removed
1 cup ham or bacon, cooked and diced
1/2 pound cheese, grated
9 eggs
3 cups milk
The night before you wish to serve, butter a 9"x12" pan with bread slices. Add the cooked ham and grated cheese. In a separate bowl, beat together the eggs and milk, and then pour the mixture over the bread slices. Let the pan set overnight in the refrigerator.
In the morning, heat the oven to 350 degrees. Place pan in the oven for 30-40 minutes. Serve while hot.
[Try not to open the oven while the souffle is cooking as this can risk the dish deflating.]
Slices of bread, crust removed
1 cup ham or bacon, cooked and diced
1/2 pound cheese, grated
9 eggs
3 cups milk
The night before you wish to serve, butter a 9"x12" pan with bread slices. Add the cooked ham and grated cheese. In a separate bowl, beat together the eggs and milk, and then pour the mixture over the bread slices. Let the pan set overnight in the refrigerator.
In the morning, heat the oven to 350 degrees. Place pan in the oven for 30-40 minutes. Serve while hot.
[Try not to open the oven while the souffle is cooking as this can risk the dish deflating.]
Homemade Baileys Liqueur
Homemade Baileys Liqueur
1 can condensed milk
3 eggs
1 pint cream
2 teaspoons vanilla extract
1 teaspoon coconut extract
2 Tablespoons chocolate syrup
1 cup Whiskey
Place ingredients in a blender and blend until mixed. Store in the refrigerator.
1 can condensed milk
3 eggs
1 pint cream
2 teaspoons vanilla extract
1 teaspoon coconut extract
2 Tablespoons chocolate syrup
1 cup Whiskey
Place ingredients in a blender and blend until mixed. Store in the refrigerator.
Homemade Irish Cream Liqueur
Homemade Irish Cream Liqueur
1 and 1/2 cups Whiskey
1 can condensed milk
1 can light cream
4 eggs
2 Tablespoons chocolate syrup
2 teaspoons instant coffee
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Place ingredients in a blender and mix thoroughly. Store in refrigerator.
[Gram doesn't provide details on what size cans she used. I'm guessing she used light table cream. You may want to play around with the mix until it meets your taste.]
1 and 1/2 cups Whiskey
1 can condensed milk
1 can light cream
4 eggs
2 Tablespoons chocolate syrup
2 teaspoons instant coffee
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Place ingredients in a blender and mix thoroughly. Store in refrigerator.
[Gram doesn't provide details on what size cans she used. I'm guessing she used light table cream. You may want to play around with the mix until it meets your taste.]
Fudge Sauce
Fudge Sauce
4 squares unsweetened chocolate
3 Tablespoons butter
2/3 cup boiling water
1 and 2/3 cup sugar
6 Tablespoons light Karo syrup
1 Tablespoon Rum
Over a double boiler, melt chocolate with the butter, then stir in the boiling water until well blended. Add sugar and syrup and mix thoroughly until dissolved. Bring the mixture to a boil and then lower the heat, simmering until slightly thickened and then remove from the heat. Cool for 15 minutes and then blend in the rum.
4 squares unsweetened chocolate
3 Tablespoons butter
2/3 cup boiling water
1 and 2/3 cup sugar
6 Tablespoons light Karo syrup
1 Tablespoon Rum
Over a double boiler, melt chocolate with the butter, then stir in the boiling water until well blended. Add sugar and syrup and mix thoroughly until dissolved. Bring the mixture to a boil and then lower the heat, simmering until slightly thickened and then remove from the heat. Cool for 15 minutes and then blend in the rum.
Chocolate Fudge Pudding
Chocolate Fudge Pudding
1 cup flour
2 teaspoons baking powder
dash salt
2/3 cup sugar
6 Tablespoons cocoa powder
1/2 cup milk
2 Tablespoons butter, melted
1 teaspoon vanilla extract
1/2 cup nuts
1 cup brown sugar
1 and 1/2 cups boiling water
Preheat oven to 350 degrees and oil a 9"x13" pan.
In a mixing bowl, combine flour, baking powder, salt, sugar and 4 tablespoons of cocoa powder. Add to the dry mixture the milk, melted butter, vanilla extract and nuts. Pour the mixture into the oiled pan. Bake for 40 minutes. Set aside.
In a separate bowl, combine 2 tablespoons of cocoa powder and brown sugar. Sprinkle over the cake and then pour water over the cake and mixture. Let stand for 10 minutes before serving.
1 cup flour
2 teaspoons baking powder
dash salt
2/3 cup sugar
6 Tablespoons cocoa powder
1/2 cup milk
2 Tablespoons butter, melted
1 teaspoon vanilla extract
1/2 cup nuts
1 cup brown sugar
1 and 1/2 cups boiling water
Preheat oven to 350 degrees and oil a 9"x13" pan.
In a mixing bowl, combine flour, baking powder, salt, sugar and 4 tablespoons of cocoa powder. Add to the dry mixture the milk, melted butter, vanilla extract and nuts. Pour the mixture into the oiled pan. Bake for 40 minutes. Set aside.
In a separate bowl, combine 2 tablespoons of cocoa powder and brown sugar. Sprinkle over the cake and then pour water over the cake and mixture. Let stand for 10 minutes before serving.
Thursday, October 17, 2019
Bread Pudding
Bread Pudding
4 slices white bread
3/4 cup milk
3 tablespoons butter
2 eggs, room temperature
1/4 cup maple syrup
1/4 cup sugar
1 cup rhubarb
whipped cream, flavored with maple syrup
Preheat oven to 325 degrees and prepare a casserole dish by buttering the surface and sides.
Remove the crust from the bread, then toast and cut into cubes and place in a bowl. In a small pot, heat milk and butter until butter is melted to simmering, and then pour over bread. Let soak for 10 minutes.
In a separate bowl, beat eggs, maple syrup, and sugar. Add mix to bread cubes and fold together until incorporated. Add in rhubarb and pour mix into prepared casserole dish, bake for 40 minutes.
Serve while warm with a dollop of whipped cream!
4 slices white bread
3/4 cup milk
3 tablespoons butter
2 eggs, room temperature
1/4 cup maple syrup
1/4 cup sugar
1 cup rhubarb
whipped cream, flavored with maple syrup
Preheat oven to 325 degrees and prepare a casserole dish by buttering the surface and sides.
Remove the crust from the bread, then toast and cut into cubes and place in a bowl. In a small pot, heat milk and butter until butter is melted to simmering, and then pour over bread. Let soak for 10 minutes.
In a separate bowl, beat eggs, maple syrup, and sugar. Add mix to bread cubes and fold together until incorporated. Add in rhubarb and pour mix into prepared casserole dish, bake for 40 minutes.
Serve while warm with a dollop of whipped cream!
Cabbage Patch Stew
Cabbage Patch Stew
1/2 pound ground beef
2 medium onions, chopped
1/2 cup celery, chopped
1 cup cabbage, chopped
1 can red kidney beans
1 can diced tomatoes
1 teaspoon chili powder
salt and pepper to taste
In a deep skillet, brown ground beef. Add chopped onions, celery, and cabbage and cook until soft. Add kidney beans, tomatoes, chili pepper, salt and pepper and heat thoroughly.
1/2 pound ground beef
2 medium onions, chopped
1/2 cup celery, chopped
1 cup cabbage, chopped
1 can red kidney beans
1 can diced tomatoes
1 teaspoon chili powder
salt and pepper to taste
In a deep skillet, brown ground beef. Add chopped onions, celery, and cabbage and cook until soft. Add kidney beans, tomatoes, chili pepper, salt and pepper and heat thoroughly.
Simple Salisbury Steak
Simple Salisbury Steak
1 can cream of mushroom soup
1 pound ground beef
1/3/ cup bread crumbs
1 egg, beaten
1/4 cup onion, chopped
1 tablespoon cooking oil
1 and 1/2 cups mushrooms, chopped
In a large bowl, mix 1/4 cup of the soup with the beef, bread crumbs, egg, and onion. Shape the mix into patties and place on a plate or parchment paper.
Heat cooking oil in a skillet on high. Add patties to the skillet and brown. Remove the patties and then stir in the rest of the soup along with the mushrooms. Add the patties back to the pan, cover, and simmer for 20 minutes.
1 can cream of mushroom soup
1 pound ground beef
1/3/ cup bread crumbs
1 egg, beaten
1/4 cup onion, chopped
1 tablespoon cooking oil
1 and 1/2 cups mushrooms, chopped
In a large bowl, mix 1/4 cup of the soup with the beef, bread crumbs, egg, and onion. Shape the mix into patties and place on a plate or parchment paper.
Heat cooking oil in a skillet on high. Add patties to the skillet and brown. Remove the patties and then stir in the rest of the soup along with the mushrooms. Add the patties back to the pan, cover, and simmer for 20 minutes.
Baked Beans
Baked Beans
1 pound dry beans
1 teaspoon baking soda
1/2 pound salt pork, diced
1/2 cup brown sugar
1/4 cup molasses
1/2 teaspoon dry mustard
1/2 teaspoon ginger
Sort and soak beans overnight in a pot with water covering beans.
Drain and rinse beans. Add water to cover over beans, add baking soda, and cook until soft. Drain and rinse. Add salt pork, sugar, molasses, dry mustard, and ginger to the pot. Cover with water and bake several hours with a cover on the pot.
1 pound dry beans
1 teaspoon baking soda
1/2 pound salt pork, diced
1/2 cup brown sugar
1/4 cup molasses
1/2 teaspoon dry mustard
1/2 teaspoon ginger
Sort and soak beans overnight in a pot with water covering beans.
Drain and rinse beans. Add water to cover over beans, add baking soda, and cook until soft. Drain and rinse. Add salt pork, sugar, molasses, dry mustard, and ginger to the pot. Cover with water and bake several hours with a cover on the pot.
Gram's Donuts
Gram's Donuts
2 cups sugar
2 teaspoons nutmeg
6 large eggs, room temperature
1 quart buttermilk
approx. 10 cups flour
6 teaspoons baking powder
3 teaspoons baking soda
1/2 teaspoon salt
4 tablespoons cooking oil
3 pounds lard
Electric frying pan
Electric mixer
large round cutter and small round cutter
In an electric fry pan, heat the lard to 350 degrees.
In a large mixing bowl, cream sugar, nutmeg, and eggs. In a separate bowl, mix together 6 cups of flour, baking powder, baking soda, and salt. Add dry ingredients to the mixing bowl along with the buttermilk and cooking oil. Mix together well. Slowly add flour to make the dough soft and easy to handle - about 3 to 4 cups.
Place part of the dough onto a floured board. Pat the dough out to 1/2/ inch thick (do not roll with a rolling pin as this will cause the dough to lose aeration!). Cut donuts and holes using round cutters. Start frying the donuts by placing in the lard. When the donuts rise to the top, flip them over, and fry for 1 - 2 minutes. Flip to the other side and fry for 1 - 2 more minutes. Remove and drain on paper towels.
2 cups sugar
2 teaspoons nutmeg
6 large eggs, room temperature
1 quart buttermilk
approx. 10 cups flour
6 teaspoons baking powder
3 teaspoons baking soda
1/2 teaspoon salt
4 tablespoons cooking oil
3 pounds lard
Electric frying pan
Electric mixer
large round cutter and small round cutter
In an electric fry pan, heat the lard to 350 degrees.
In a large mixing bowl, cream sugar, nutmeg, and eggs. In a separate bowl, mix together 6 cups of flour, baking powder, baking soda, and salt. Add dry ingredients to the mixing bowl along with the buttermilk and cooking oil. Mix together well. Slowly add flour to make the dough soft and easy to handle - about 3 to 4 cups.
Place part of the dough onto a floured board. Pat the dough out to 1/2/ inch thick (do not roll with a rolling pin as this will cause the dough to lose aeration!). Cut donuts and holes using round cutters. Start frying the donuts by placing in the lard. When the donuts rise to the top, flip them over, and fry for 1 - 2 minutes. Flip to the other side and fry for 1 - 2 more minutes. Remove and drain on paper towels.
Dilly Beans
Dilly Beans
Sterile jars
Green beans
Dill
Garlic cloves
Red pepper flakes
Salt
2 cups vinegar
2 cups water
In a canning pot, sterilize jars you plan to use. [There are other methods out there, such as using a dishwasher or microwave. Just make sure you do your research to ensure you are comfortable with the approach!]
Wash and trim the ends of the green beans. Fill the sterile jars each with 1/2 teaspoon of dill seed (or dill sprig), 1 garlic clove, and a shake of red pepper flakes. Stand the green beans in the jar.
In a separate pot, boil a brine of salt, vinegar, and water. Ladle brine into each jar until the beans are covered, and then cap the jars. Place jars in a water bath in the canning pot for 5 minutes.
Sterile jars
Green beans
Dill
Garlic cloves
Red pepper flakes
Salt
2 cups vinegar
2 cups water
In a canning pot, sterilize jars you plan to use. [There are other methods out there, such as using a dishwasher or microwave. Just make sure you do your research to ensure you are comfortable with the approach!]
Wash and trim the ends of the green beans. Fill the sterile jars each with 1/2 teaspoon of dill seed (or dill sprig), 1 garlic clove, and a shake of red pepper flakes. Stand the green beans in the jar.
In a separate pot, boil a brine of salt, vinegar, and water. Ladle brine into each jar until the beans are covered, and then cap the jars. Place jars in a water bath in the canning pot for 5 minutes.
Jim Jams
Jim Jams
1 cup sugar
1 egg, room temperature
1 cup cooking oil
1/2 cup molasses
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoons baking soda
4 tablespoons boiling water
4 cups flour
Jam of your choosing
Preheat oven to 350 degrees.
Cream together sugar and egg. Add oil, molasses, and vanilla, stirring until incorporated. In a separate bowl, dissolve baking soda in boiling water. Add solution to wet ingredients. Add cinnamon and salt. Slowly incorporate flour.
[Gram doesn't say whether to refrigerate dough at this point, but you may want to try it both ways for your preference.]
Roll out dough and cut with a round cookie cutter. Bake on a baking sheet for 10-12 minutes. [I recommend using a non-stick pan.] While the cookies are still warm, spoon jam onto one cookie and sandwich together with another cookie. Enjoy!
1 cup sugar
1 egg, room temperature
1 cup cooking oil
1/2 cup molasses
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoons baking soda
4 tablespoons boiling water
4 cups flour
Jam of your choosing
Preheat oven to 350 degrees.
Cream together sugar and egg. Add oil, molasses, and vanilla, stirring until incorporated. In a separate bowl, dissolve baking soda in boiling water. Add solution to wet ingredients. Add cinnamon and salt. Slowly incorporate flour.
[Gram doesn't say whether to refrigerate dough at this point, but you may want to try it both ways for your preference.]
Roll out dough and cut with a round cookie cutter. Bake on a baking sheet for 10-12 minutes. [I recommend using a non-stick pan.] While the cookies are still warm, spoon jam onto one cookie and sandwich together with another cookie. Enjoy!
What a beautiful day
Good morning everyone
I want to thank everyone for letting me be a part of this. Family has become ever so important lately and I love hearing and seeing pictures and stories and look forward to seeing them all. Thank you and have a beautiful day.
I want to thank everyone for letting me be a part of this. Family has become ever so important lately and I love hearing and seeing pictures and stories and look forward to seeing them all. Thank you and have a beautiful day.
Wednesday, October 16, 2019
Where and How to post your recipes, stories, and photos.
Hello fellow Squirrels... I mean EARLES!
When my daughter posted a recipe that she took from a cookbook that her grandmother made for her, a wonderful idea was born:
Welcome to The Earle Family Table.
Here, we will share, chat and remember our very extensive family history. From food to pics you'll find a place for it on the Pages of this Blog. If you need help contributing feel free to reach out and we will get your material added.
**Remember that pictures aren't always flattering (or fattering, as in my case above!) so be sure you get permission from those that are in the pic. This one appeared on Facebook so I assumed it was OK to use here. **
This is a public blog, but that only means anyone who is looking for it can find it. Only authors can post, so if you want to make a post, send an email to me (rmachednATgmailDOTcom) and I'll add you as an author. Comments will be moderated so that nothing offensive gets through. That means, if you make a comment it could take a day or two to show up.
So pull up a chair and let's celebrate all things Earle! And as Auntie and Unc would say...
"Come by anytime."
When my daughter posted a recipe that she took from a cookbook that her grandmother made for her, a wonderful idea was born:
Welcome to The Earle Family Table.
Here, we will share, chat and remember our very extensive family history. From food to pics you'll find a place for it on the Pages of this Blog. If you need help contributing feel free to reach out and we will get your material added.
**Remember that pictures aren't always flattering (or fattering, as in my case above!) so be sure you get permission from those that are in the pic. This one appeared on Facebook so I assumed it was OK to use here. **
This is a public blog, but that only means anyone who is looking for it can find it. Only authors can post, so if you want to make a post, send an email to me (rmachednATgmailDOTcom) and I'll add you as an author. Comments will be moderated so that nothing offensive gets through. That means, if you make a comment it could take a day or two to show up.
So pull up a chair and let's celebrate all things Earle! And as Auntie and Unc would say...
"Come by anytime."