Fri, 30 Nov 2007
This is from smakelijke gerechten, a cookbook assembled by the First Reformed Church in Oak Harbor, Washington in 1971. My grandmother's sister belonged to the church, and the cookbook was a gift for my grandmother's birthday.
- 2 eggs, slightly beaten
- 1-3/4 cups pumpkin puree (1 can)
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1-2/3 cups evaporated milk (1 12-oz can)
- 1 9" pie crust, unbaked
Preheat oven to 425°F. Mix all ingredients. Pour into pie crust. Bake at 425°F for 15 minutes, then reduce temperature to 350°F and bake for 45 more minutes or until a toothpick inserted in center comes out clean.
Tue, 27 Nov 2007
Grandma's Potato Salad
While I was down in Texas for Thanksgiving, I got my grandmother to give me a couple of her recipes. Unfortunately, she was so familiar with the ingredients that she didn't have any measurements more specific than "'Til it tastes right," so that's all I can provide at the moment. I plan to make the recipe a few more times myself and figure out what measurements work well.
- 3-4 lb. potatoes
- 4 eggs
- 1 medium white onion, diced
- pickle juice
- curry powder
- yellow mustard
Scrub and boil the potatoes. Hard boil the eggs. When the potatoes are done, let them cool then peel them--the skins should rub right off. Cut the potatoes into roughly 1" pieces. Dice the eggs. Mix together potatoes, eggs, and onion.
In a separate bowl, mix the mayonnaise and pickle juice until the mixture is the right consistency. Add the curry powder, salt, pepper, and mustard to taste.
Mix the dressing with the potatoes, then sprinkle paprika over the salad.
Sun, 25 Nov 2007
Grandma's Parker House Rolls
While I was down in Texas for Thanksgiving, I got my grandmother to give me a couple of her recipes. She portions many of the ingredients by feel or taste, though, so this recipe assumes some familiarity with yeast breads. I plan to make them a couple of times and get some more exact measurements.
- 2 cups milk
- 4-6 tablespoons sugar
- 1 teaspoon salt
- 8 tablespoons butter (one stick), divided
- 2 packets yeast
In a small saucepan, mix the milk with the sugar, salt, and 6 tablespoons of butter. Heat to just below a boil, then allow to cool to room temperature.
Proof the yeast in some water with a little sugar. Mix the yeast into the milk, then add enough flour to get the right consistency.
Knead the bread, then allow it to rise until doubled in size, about an hour.
Preheat the oven to 375°F.
Melt the remaining 2 tablespoons of butter. Flatten the dough, then roll it out to about 1/4" thick. Cut circles in the dough with a biscuit cutter or the opening of a glass. For each circle, dip half of one side in the butter, then fold it in half with the butter on the inside. Place the rolls on baking sheets and allow to raise until increased in size by roughly 50%.
Bake at 375°F until done, roughly 8-10 minutes.