Freda's Thoughts "Spiced Peaches"

If you enjoyed this post, please leave a comment to encourage Freda.

Thanks! The Old Man in the Bib Overalls

Freda's Thoughts - "My Spice Cake Recipe"

I've found that a 1/2 teaspoon of vanilla extract improves this frosting.
I hope you'll leave a comment here to encourage Freda. Thanks.
The Old Man in the Bib Overalls

It's "Soup Season" again!

National Doughnut Day

Every time I read "Farmer Boy", by Laura Ingalls Wilder, I get hungry for some old-fashioned home cooking recipes!  Why do you suppose that is the case"  :)

This time, as I read about how Almanzo's mother made those doughnuts, and I noticed that "National Doughnut Day" was on the horizon, I did something about it!  I went through my heirloom recipes and found the one that I remembered my Great Aunt making when I was but a young boy myself!  This is the recipe I'm sharing with you today.

Farmer Boy Cinnamon Donuts

Ingredients: (should make about 1 1/2 dozen, depending on thickness)

• 2 Cups of all-purpose flour
• 2 teaspoons of baking powder
• 1/4 teaspoon of salt
• 1 egg
• 1 Cup of sweet milk (although my Aunt probably used Goat Milk)
• 1 teaspoon of vanilla
• a pinch of ground nutmeg
• Lard for frying (or vegetable oil - I used Peanut Oil)
• sugar and cinnamon for coating

Directions: Place about 1/2 cup of sugar and cinnamon mixture into a paper lunch bag and set aside.

Place the flour, salt and baking powder into a large bowl.  In another bowl, cream the egg and sugar.  Add the milk, and vanilla to the egg mixture.  Add all the wet mixture to the flour and stir.  Add more flour as needed, to make a thick batter.

Dump the batter onto a floured surface to roll out.  Roll out to about 1/2 inch thick.  Cut into 1/2 by 8 inch strips.  Using your floured hands, roll each into ropes.  Finding the center of each rope, twist or braid them, sealing the ends.

In a kettle, heat the lard or oil to 375 degrees F.  Gently lower each twisted rope into the kettle to fry them. (Don't crowd them!) Fry each till they are golden brown.

Remove them to paper toweling.  Then, one at a time, shake gently in the paper bag of sugar/cinnamon to coat them.

I don't know if this is anything like the recipe that Mrs. Wilder used, but it is certainly what gave me my happy childhood memories of doughnuts!

I once saw this sign in the window of a bakery, "Seven days without doughnuts, makes one weak! (week)" :)

I hope you'll try this recipe and then come back here to leave a comment. Thanks. The Old Man in the Bib Overalls

"So many recipes, so little time!"

When you have literally hundreds of heirloom recipes, and there are only a few minutes in a day in which to look through the pile, you might miss something!  Well, this is the case here, with this recipe.  At some point I'd like to be able to organized all these recipes.  I don't see that happening any time soon, but it is one of those things you put on a "To Do" list.

As a result of not having them organized or categorized, I'm not always sure what the recipe makes! So many times I've come across something that was written a century or more ago, and it has a list of ingredients but no directions.  Others, like this one, have no name!  So where do I go from there? Well, in most cases, with recipes like that, they get put aside for further investigation at some time in the future.  If I'm on a quest to find a certain recipe or type of dish, I end up sorting through half of them each time!

I've been looking for a recipe which was mentioned in Laura's book, "Farmer Boy".  In the book it is called, "Rye 'n' Injun Bread".  Well, I figured it should be in my heirloom recipes somewhere.  But I haven't come across it yet.  Then, the other day, I happened to look at one of those, which was probably written down by my great grandmother, over a century ago.  It didn't have a recipe name, but as I looked at the list of ingredients, most of them are those associated with "Rye 'n' Injun Bread".  I say, "most" because there are some extra ingredients, like all-purpose flour, raisins, currents and chopped nuts.  So, I scratched my head in wonder.  But then it dawned on me - this was probably an altered "Rye 'n' Injun Bread" recipe.  Barbara M. Walker, in her "Little House Cookbook" talks about how the recipe changed over the years. And it probably changed from one locale to another as well.  My great grandmother had her roots in the Germanic settlements of Ohio and Pennsylvania.

The only way I'd know for sure what I had in my hand was to make it.  Then, as I looked more at this old, handwritten recipe, I noticed that some of the directions didn't quite make sense. (Some of these recipes are written in "Broken English" - a cross between German and English.) So I had to spend some time, using my culinary knowledge, to figure out how I could make this recipe.
This is what I came up with:

Farmer Boy Rye 'n' Injun Brown Bread

Ingredients:

• 1 Cup of all-purpose flour
• 1 Cup of Rye flour
• 1 Cup of yellow cornmeal
• 2 teaspoons of baking soda
• 1/2 teaspoon of salt
• 1 Cup of buttermilk
• 2 eggs
• 3/4 Cup of molasses
• 3/4 Cup of raisins
• 1/2 Cup of currents (optional)
• 1/2 Cup of Pecans, roughly chopped

Directions: In a large bowl, combine the cornmeal, flours, salt and baking soda.  Stir into this, the buttermilk, eggs and molasses.  When this is thoroughly mixed, stir in the raisins and pecans.  Pour this mixture into a greased loaf pan.  Bake in a pre-heated oven, at 300 degrees F. for about 1 1/2 hours. (Test with a probe.)  My recipe called for the use of a water bath in the oven, but I think you'd do best to avoid too much moisture when baking it.   I took the bath out after an hour, and it seemed just right!  It won't rise like most sweet breads, and might seem dry to you if you aren't familiar with "Brown Breads".

This is not the "definitive" Brown Bread recipe, but it is one that my family passed down for over a century.  I can only vaguely remember having it as a child; but I do remember having a store-bought "Brown Bread" that came in a can.  If my memory is working good, this recipe tastes better than the canned one!  My recipe called for "a slow oven", which might have been about 200 degrees and baking time was hours long!  But I don't think it would be completely safe to do it that long at such a low temperature, because of the eggs. (But maybe I'm wrong!)  I hope you'll try this recipe, if for no other reason, to have something like Almanzo ate as a boy!  If you make it, please come back here and leave a comment.  Thanks.  The Old Man in the Bib Overalls

The "Melting Pot" of my youth

This recipe is one from my childhood, and is one from the old neighborhood.  Looking back, I guess I was blessed by living in a large city, with all the different ethnic foods available to me.  It certainly broadened my culinary appetites and skills!   But, right now, I'm glad I don't live in a big city anymore! (Way too much stress associated with that!)

Farmer Boy Italian Meatball Sandwich

Ingredients:

• 1 lb. ground round steak
• 1/4 Cup of finely chopped onion
• 3 Tablespoons of seasoned bread crumbs
• 1 Tablespoon of Italian flat parsley
• 2 Tablespoons of grated Romano Cheese
• 1 - 2 Tablespoons of water
• pinch of salt & pepper
• 1 egg
• Pasta sauce (or, as the local Italian Americans called it, Gravy!)
• 1 yellow onion, sliced or chopped
• 1 Red Bell Pepper, sliced into 1/2 inch strips
• Sliced Provolone cheese
• shredded Mozzarella cheese
• Hard Rolls or Hoagie Rolls

Directions: In a skillet, over medium heat, saute your Red Pepper and yellow onions; set aside.   In a large bowl, combine the ground meat, chopped onions, bread crumbs, parsley, Romano cheese, and salt & pepper; adding a little water as you go, for the right consistency.

With olive-oiled hands, form into balls, about 1 1/2 inches in diameter.

In a medium hot skillet, braise the meatballs all around.

Slice open the roll.  Place the roll on a sheet pan, ready to go into the broiler.

Place a slice of Provolone cheese on each open face of the rolls.  Place in a hot broiler, only long enough to melt the cheese.

Take out of the broiler.  Place your meat balls on top of the cheese, then smother them with the gravy, followed by the Red Peppers & sliced onions.   Top this with some shredded Mozzarella.  Place the sandwich back into the broiler to melt the cheese.  Serve warm.  Makes about 4 sandwiches.

Finisci di mangiare! (Eat up!)

If you like this sandwich recipe, please leave a comment here. Thanks. The Old Man in the Bib Overalls

Spinach/Artichoke Hummus Grilled Cheese

Okay, so how does "The Old Man in the Bib Overalls" come up with a sandwich recipe like this?  That's a long story!  Here is the shortened version: My grandmother (on my mother's side), had a second marriage after having my mother.  The fellow she married was of unspecified ethnic origin.  He would never admit to any in particular, but what I could weasel out of the family was that he might have family in Turkey.

Now the second part of this story covers the fact that at one time he had a diner somewhere.  All this took place before I came on the scene, so details are all sketchy!

Growing up I had the opportunity to visit my Grandparent's home in another state a few times, during summer vacation times.  Grandpa always did the cooking (once a chef, always a chef, I guess!).  I always enjoyed the meals that he served.  Had I been older and wiser, I would have asked for his recipes!  As a result of all of this, I only have a few of his recipes, which were passed on to me through others in the family.

This is one of those. I have no idea if it was his invention or one of many recipes he collected and used while cooking in his diner.  But, with the use of Hummus, it seems likely that it was something that he might have had from his family.

Farmer Boy Spinach/Artichoke Hummus Grilled Cheese

Ingredients: (This makes enough Hummus for a number of sandwiches or for use in other dishes)

• 1 lb. of Chick Peas, soaked and prepared (or use canned, drained)
• 4 Cups of fresh Spinach, finely chopped, then gently cooked
• 1/2 Cup of Artichoke hearts, chopped
• 1 Tablespoon of Red Bell Pepper, finely diced
• 2 Tablespoons of Lemon Juice
• 1/4 teaspoon of Sesame Paste (Tahini)
• 2 Cloves of Garlic, minced
• 2 Tablespoons of Olive Oil
• 2 - 4 Tablespoons of sharp Cheddar Cheese spread, or use shredded cheese (for each sandwich)
• 2 Slices of bread (any variety)
• melted butter

Directions: To prepare the Hummus: use a food processor.  Simply process the cooked peas.  Add the chopped spinach, artichokes, and peppers, along with the juice, garlic, oil and Tahini. (You can save the Hummus in a sealed container in the refrigerator to use in other dishes, if you'd like.)

Sandwich assembly: Lay out 2 slices of bread (I prefer using whole wheat bread), and spread both with cheese.  Next, place 2 - 4 Tablespoons of the Hummus on one of the slices of bread. Combine both slices to make a sandwich. Brush melted butter on top.  Place the sandwich onto a medium hot griddle or skillet.  Cook till lightly browned.  Brush the top with more butter and turn over to brown the other side.  Serve warm.

This is good served with a side of rice pilaf, made with raisins and nuts!  And a glass of apple juice, tops it off good too!

I occasionally  think back upon those times spent with my grandfather.  I remember how many schemes and dreams he talked about, that he either attempted or wanted to attempt in his lifetime.  Most of them were spurred on by his selfish ambitions.  And those were mostly unfulfilled or unsuccessful!  But I do believe it was his example of entreprneurship that most encouraged me to pursue my dreams.  But, being led by my relationship with the Lord, was what gave me the focus and not give in to selfish ambitions.

"Those who stop dreaming never accomplish anything."

"If we would not be satisfied until we had passed a share of happiness on to other people, what a world we could make!"  Laura Ingalls Wilder

I hope you'll try out this great recipe!  If you do, please come back here and leave a comment about it. Thanks.    And, if you wouldn't mind, share this blog site with some other folks too!

The Old Man in the Bib Overalls

Farmer Boy Recipe - Authentic Irish

Celebrating St. Patrick's Day with this special authentic Irish recipe. This one does not come from my family collection, but from Freda's family! (Freda is my house guest & she is Almanzo Wilder's cousin.)  This recipe was passed down to her from her mother.  Her mother's family came directly from Ireland in the mid to late 19th Century.  But Freda doesn't remember eating this, because her mother died when Freda was only 5 years old.  And she never made this recipe, because she didn't think she'd like it.  Well, when I made it the other day, Freda had a great surprise!  I didn't tell her that I was making it and served it to her.  I had her try to guess what it was.  She guessed a few things, but never thought of it as being her mother's recipe!  When I told her, she was shocked!  And she commented, that she always had it in her mind that it would be heavier and not desirable, but this was great!

Farmer Boy Irish Soda Bread

Ingredients:

• 2 Cups of all-purpose flour
• 1/4 teaspoon of salt
• 1/2 teaspoon of baking soda
• 1/2 Tablespoon of baking powder
• 1/4 Cup of sugar
• 1/4 Cup of softened butter
• 1 teapoon of caraway seeds
• 1/4 Cup of raisins
• 1 egg
• 1/2 Cup of buttermilk

Directions: Preheat the oven to 375 degrees F.  Place a clean iron skillet inside the oven.

As the oven heats up, in a bowl, mix the dry ingredients together. Stir in the egg, butter and buttermilk, then the seeds and raisins.  Stir to form a ball.

Take the warmed skillet out of the oven.  Brush the bottom of the skillet lightly with butter.

Gently drop the ball of dough into the skillet.  Gently press the dough out to the edges of the skillet.

With a sharp knife, score the top of the dough with a cross, going all the way to the edges.

Brush the top of the dough with buttermilk.

Place the skillet into the oven.  Bake for 25 to 35 minutes, till golden brown and no batter is left uncooked in the center.

Serve warm.

 

I have another recipe that I collected from an old friend, who also had an Irish heritage.  In that one, you don't have the raisins. And it is served with Cheddar Cheese and Apples.

As I see it, rural American cooking and Irish cooking are pretty much the same - you use what you have available!  This recipe reflects that and turns out to be wonderful, "Comfort Food".

"Success actually becomes a habit through the determined overcoming of obstacles as we meet them one by one." Laura Ingalls Wilder

At 91 years of age, Freda found out that she had missed out on a great memory of her mother by not having made this recipe years ago.  But now she has a great memory of her!  It brought tears to Freda's eyes.  You are never too old to learn!

I hope you'll try this recipe and then come back here and leave a comment on your experience. Thanks.  The Old Man in the Bib Overalls

"National Pancake Week"

Let's see, what was that saying I heard somewhere?  Oh, yeah, "Seven days without pancakes, makes one weak (week). Or something like that. :)

Not only are we celebrating "National Pancake Week", but also this is "National Cherry Month".  So, it hit me - why not see if I can find a recipe, among my heritage recipes that covers those two celebrations?  This is what I came up with:  (this is on the order of those "Dutch Baby" or "German Pancakes" that I posted some time ago - you'll find that in my archives)

Farmer Boy Cherry German Pancakes

Ingredients:

• 1/2 Cup of flour
• 1 1/2 Tablespoons of sugar
• pinch of ground cinnamon
• 1/4 teaspoon of salt
• 3 eggs
• 1/2 Cup of whole milk
• 1/4 teaspoon of almond extract
• 1/4 Cup of butter
• 3/4 Cup of cherry pie filling
• 1 1/2 Tablespoons of brown sugar

Directions: Preheat the oven to 425 degrees F.  In a number 7 size iron skillet, melt the butter. (Don't let it turn brown or burn!)   Pour in the pie filling.  Place the skillet into the oven for about 5 minutes.  Prepare the batter while waiting.

Mix together the flour, sugar, cinnamon, and salt.  Add the eggs, milk, and extract.  Whisk to mix and break up any lumps.

Take the skillet out of the oven and pour the batter on top of the cherries.  Sprinkle on the brown sugar.  Bake for about 20 minutes, till puffed up and golden brown. Serve warm.

* Note: this will make a large pancake, enough for 2 good servings.  If you want to, you can double the recipe and use a larger skillet and then slice into wedge servings, like a pie.

"As far back as I can remember, the old times were good times."  Laura Ingalls Wilder

If you make this recipe, please come back here and leave a comment. Thanks. The Old Man in the Bib Overalls

Granny's Sweet Tater Soup

I can't say for sure which "Granny" this was from, but it is a favorite recipe with me! 
This is certainly a recipe you won't see everyday! This one, like so many of my heirloom recipes, comes from someone looking in their pantry, finding it limited.  As root vegetables are often stored for the winter in a root cellar, this looking in the cellar found "Sweet Potatoes"!

Ingredients:

• 6 Sweet Potatoes, peeled and chopped
• Ham Stock or water
• 1/2 Cup of sugar
• 2 1/2 Cups of whole milk
• 1/2 Cup of heavy cream
• 1 Cup of cooked ham, finely diced
• pinch of nutmeg

Directions: Place the chopped potatoes in a saucepan, cover them with the stock or water. Cover the pan and cook over medium high heat, till the liquid is just about gone, stirring occasionally so that they don't burn. Stir in the sugar, ham and milk. Cook for about 10 minutes.  Add the cream and cook for another 5 minutes. Serve hot with a dollop of butter and a slight pinch of nutmeg on each serving.  You may wish to dress each serving with croutons or soda crackers.

Thanks, Granny - this is great!  I'd say it's good as finding gold in that cellar!

"However fleeting and changeable life may appear to be on the surface, we know that the great underlying values of life are always the same; no different today than they were a thousand years ago."  Laura Ingalls Wilder

If you try this, please come back here and let is all know, by leaving a comment. And please remember to share this blog site with someone else, so they can become a follower as well! Thanks. The Old Man in the Bib Overalls