Pumpkin Bread

1 1/3 cup oil

5 eggs

2 cups pumpkin

2 cups flour

2 cups sugar

1 tsp. salt

1 tsp. cinnamon

1 tsp. nutmeg

1 tsp. soda

coconut

1 cup chopped nuts

Combine the wet ingredients.  Add the flour, sugar, salt, cinnamon, nutmeg and soda.  Mix well.  Add the coconut and chopped nuts.

Very yummy, especially good in the fall.  

Thanksgiving Rolls

Combine:  2 Tbsp. Yeast, ½ cup warm water, sugar

On stove just warm to melt butter:  2 cups milk, 1 cube butter, ½ cup sugar, 2 ½ tsp. Salt

Beat 5 eggs, add yeast mixture, milk mixture

Beat and knead in 7 cups flour (dough is real soft) 

Raise 1 hour

Roll dough to 1/3 inch, Cut with a glass into circles.  Dip half of one side in melted butter.  Fold in half, place on cookie sheet.  Raise until double

Bake 350 degrees, 15 minutes

We always make these on Thanksgiving.  They are fast for a yeast roll.  They can be ready in less than 2 hours.  

Banana Nut Bread

5 large bananas

4 well beaten eggs

1 cup shortening

2 cups sugar

6 T sour milk

4 cups sifted flour

1 t. soda

1 t. salt

1 cup chopped walnuts

            Beat bananas until liquid.  Add eggs and mix thoroughly.  Add flour that has been sifted with soda and salt.  Fold in nuts.  Bake in two well-greased loaf pans at 250 degrees for 1 ½ to 2 ½ hours or until well done.

Orange Chicken

2 pounds boneless chicken pieces, skinned

1 egg

1 ½ tsp salt

white pepper

oil for frying

½ cup cornstarch

1 Tbls cornstarch

½  cup flour

1 Tbls minced ginger root

1 tsp minced garlic

1 dash crushed hot red chilies

¼ cup chopped green onions

1 Tbls water

¼ cup water

1 tsp sesame oil

Orange Chicken Sauce

Cut chicken pieces into 2-inch squares and place in large bowl.  Stir in egg, salt pepper and 1 Tbls oil and mix well.  Stir cornstarch and flour together.  Add chicken pieces, stirring to coat.  Heat oil for deep-frying in wok or deep-fryer to 375 degrees.  Add chicken pieces, small batch at a time, fry 3 to 4 minutes or until golden and crisp.  (Do not overcook or chicken will be tough.)  Remove chicken from oil with slotted spoon and drain on paper towels.  Set aside.  Clean wok and heat 15 seconds over high heat.  Add 1 Tbls oil.  Add ginger and garlic and stir fry until fragrant.  Add and stir fry crushed chilies and green onions.  Add water and  stir 3 seconds.  Add Orange Sauce and bring to boil.  Add cooked chicken, stirring until well mixed.  Stir water into remaining 1 Tbls cornstarch until smooth.  Add to chicken and heat until sauce is thickened.  Stir in 1 Tbls oil and sesame oil.  Serve at once.  You may want to add grated zest of 1 orange to the sauce for extra flavor.

Danish Kleijners

This recipe makes a ton of cookies.  I usually make a fourth of this batch.

Ingredients:

30-32 cups flour

6 cups granulated white sugar

18 eggs

1 1b butter

1 can evaporated milk

1 T baking powder

2 T ground cardamom

1-2 quarts of cooking oil heated to 350 degrees

Instructions:

1.    Cream butter & eggs.  Butter should be soft but not melted.

2.    Add evaporated milk and sugar.

3.    Add remaining dry ingredients.  The dough gets heavy so you’ll have to knead in the last few cups of flour by hand.

4.    Separate the dough into portions for rolling out, about one or two pounds each.

5.    Roll out portions to 1/8 inch thick.  Use flour liberally to avoid sticking.

6.    Cut cookies and twist as follows:  Make vertical cuts about one inch apart (a pizza cutter works best).  Then make 45 degree angle cross cuts so that each cookie is about four inches long.  Next cut a vertical slit about one inch long in the center of each cookie.  Lift the sliced cookies one at a time, and gently coax one pointed end of the cookie through the center slit, and pull it through, helping the cookie twist and extend to its original length.  Use plates for accumulating cookies as this process goes faster than the cooking process.

7.    Carefully slip five or ten cookies into the preheated oil.  After a minute or so the cookies will float to the surface, allow to cook to golden brown, but not too dark, turning occasionally.

8.    Retrieve cookies from hot oil with a large slotted or mesh spoon, place on paper to drain and cool.

9.    Enjoy a fresh Kleijner with a hot cup of eggnog.

Suggestions:

1.    Cardamom is a very expensive if purchased at the local grocer.  It is much cheaper if you can find a market that sells Indian goods and spices.

2.    Freshly ground cardamom is far more flavorful than pre-ground.  Use a hand grinder, or if all else fails, grind small amounts at a time using a heavy, smooth glass bottle.

3.    Use a wide, flat, sturdy surface for kneading and rolling out dough.

4.    Kids love to help turn the cookies.

Dad

Aebleskivers

This is the recipe that came with the pan for Christmas. So good!

• 2 cups buttermilk
• 2 eggs
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 4 tablespoons melted butter

Separate the eggs. Mix egg yolks and all the other ingredients together at one time and beat until smooth.

Beat the whites stiff and fold in last.

Allow batter to set for 20 minutes to let baking powder work.

posted by Ashley Clawson