In large bowl, dissolve yeast in water. Stir in milk, half cup of sugar, eggs, salt, and shortening or oil. Add enough flour (about 3-4 cups) to make a soft dough that pulls away from the sides of the bowl. Place dough on floured surface, then generously butter the inside of the mixing bowl (don’t bother to wash it first). Knead the dough up to … Continue reading German Sweet Rolls
Preheat oven to 350 degrees. You can either generously butter 12 muffin cups, or use paper liners. Mix dry ingredients together. Mix egg, milk, and butter in separate bowl; add dry ingredients and stir until just mixed. Bake 20-25 minutes at 350 degrees. Continue reading Pennsylvania Dutch Corn Muffins
Preheat oven to 325 degrees. Butter and flour 9 x 13 pan. Combine flour, sugars, nutmeg, cinnamon, vanilla, salt, and oil in bowl; when the mix is crumbly, remove 1 cup and reserve it for topping. Add egg, buttermilk, baking soda, and baking powder to batter and mix. Pour into baking pan, then sprinkle reserved mix over top. Bake at 325 degrees for 30 to … Continue reading Jean Shelton’s Coffee Cake
This advice applies to a lot of candy making – divinity and meringues in particular – but don’t ever try to make pralines on a day with high humidity or storms. None of us are chemistry experts, but we know enough about what we don’t know to consult Chapter 12, “Sugars, Chocolate, and Confectionery,” of the excellent and frankly invaluable On Food and Cooking, by … Continue reading Pralines
In our house, this is “kluski” dough used in soup. Add Parmesan, and it becomes gnocchi dough. In French bakeries, this dough is used for eclairs, and cream puffs, and all kinds of delicious crispy pastries stuffed with cream and fruit. Master Paul Bocuse, however, uses 7-8 eggs per batch. Cook water, butter and flour over medium heat until batter pulls away from the sides … Continue reading Pâte a choux
It occurs to us, as we flip through our recipes, that we have an awful whole lot of recipes for turtle brownies, turtle bars, turtle cake, and the like. We have a similarly alarming number of recipes for brownies and variations thereto. This recipe, from Carla’s college friend Nathan Mills, is not only easy to make (make a small child feel useful by unwrapping all … Continue reading Turtle Brownies
For Carla, no peanut butter can ever be too crunchy. Nor can any peanut butter cookie. Preheat oven to 375 degrees. Cream butter and sugars in stand mixer until fluffy. Beat in eggs and vanilla. Add peanut butter and mix until well blended. In separate bowl, mix flour, baking soda and salt. Add flour mixture to the butter mixture and blend well. Last, stir in … Continue reading Crunchy Peanut Butter Cookies
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