Kugelhopf

An Alsation legend says that when the Three Magis returned from Bethlehen, a pastry chef by the name of Kugel, who was from the Alsatian village of Ribeauville, received them. To thank him, the Magis made a cake in a special mold, and called it Kugelhopf. Today this Alsatian cake is still made in that special earthen mold, though sometimes nowadays, the mold is made of stainless steel.
Traditionally, Kugelhopf is eaten for breakfast, or at afternoon tea, or for dessert after Sunday dinner.

1/2 cup raisins (white or black)
2 tablespoons kirsch (or hot water)
1/2 ounce fresh yeast (or 2 envelopes of dry yeast)
1 cup milk, lukewarm
2 tablespoons sugar
1 scant teaspoon salt
1 pound all-purpose flour, sifted
1 large egg (or 2 small eggs)
7 tablespoons unsalted butter, softened, plus butter for buttering the mold
8-10 almonds, shelled, inner skins removed
confectioners' sugar

1. In a small bowl, soak the raisins in the kirsche (or hot water). Set aside.
2. Put the yeast, 1/2 cup of the mil, 1 tablespoon of the sugar, the salt, and 2 tablespoons of the flour in another bowl. Work these ingredients together with your fingertips until they form a soft paste. Cover the bowl with a cloth, and let this paste rise in a warm place until it doubles in volume---about 15-20 minutes.
3. In another bowl, whisk together the remaining milk and sugar, and the egg (or eggs). Add the remaining flour, and knead these ingredients together---at first with the fingertips, and then, when a paste has been formed, by picking up the entire batch of paste, and smacking it vigorously down onto a work surface until it is smooth. The process takes about 5-6 minutes.
4. Work the 7 tablespoons of butter into the dough, and resume picking it up and smacking it down onto the work surface for about 4 more minutes---it should be very smooth and still soft.
5. Add to this dough the yeast mixture prepared in Step 2, and work the two together, again by repeatedly picking up the dough and smacking it down onto a work surface until smooth---about 2-3 minutes.
6. Drain the reserved raisins of any remaining liquid (there should be very little), and mix the raisins into the dough until they are evenly distributed.
7. Butter well an 8-cup Kugelhopf mold. Put an almond in each groove of the mold. Form the dough into a roll 12 inches long, bend it into a circle, and set it in the mold. Put the mold in a warm place, cover it with a cloth, and let the dough rise to the top of the mold---about 40 minutes to 1 hour.
8. Preheat the oven to 350.
Put the mold in the preheated oven, and bake for 45 to 50 minutes, until the top is golden brown.
Note: When the Kugelhopf is ready, it sounds hollow when tapped with the finger. At this point, a needle inserted in the cake will come out dry.
10. Let the cake cool for about 4 minutes. Then invert it onto a wire rack. Let it cool for at least another 2 hours at room temperature. Dust the cake with confectioners' sugar before serving.

Cindy's Sugar Cookies

1 1/2 Cup Sugar
1 Cup Crisco Oil Not Olive Oil
4 Eggs
2 tsp. Vanilla
2 tsp. Cream of Tarter
1 tsp. Soda
1 tsp. Salt

approx. 5 Cups of Flour

Mix, chill,and roll out on floured board
Cut into shapes and bake at 350 for 8-10 minutes

Icing

Powdered sugar
Butter or Parkay
Vanilla
Milk

Cindy's Filled Cookies

2 CUPS WHITE SUGAR
1 CUP CRISCO
3 EGGS
1 CUP MILK
1 TSP. VANILLA
1 TSP. SALT
4 TSP. BAKING POWDER
6 CUPS FLOUR

CREAM SUGAR, CRISCO AND EGGS THEN ADD VANILLA I ALTERNATE MILK AND DRY INGREDIENTS

350 FOR 11-12 MINUTES TILL START TO TURN GOLDEN AROUND THE EDGES

ROLL OUT ABOUT 1/8" ON FLOURED SURFACE

CUT HOLE IN TOP FOR VENTING

Cindy's Jam Pots

2 CUPS PARKAY
2 TABLESPOONS CORN STARCH
1 CUP POWDERED SUGAR
3 1/2 CUP FLOUR

MIX, CHILL, AND ROLL INTO 1" BALLS. PAT DOWN INTO TASSIE PANS AND DIP WOODEN TASSIE MAKER INTO FLOUR AND PRESS DOWN ON DOUGH TILL IT REACHES TOP.

ADD FILLING, LEAVE ABOUT 1/4" FOR TOPPING

TOPPING:
2 EGGS
1 CUP SUGAR
2 CUPS COCONUT

ADD ENOUGH TO COVER TOP

BAKE 350 FOR ABOUT 15- 20 MINUTES OR TILL TURNING LIGHT BROWN MAKES 6-7 DOZEN

Best Turkey Recipe

HERE IS A TURKEY RECIPE THAT ALSO INCLUDES THE USE OF POPCORN AS A STUFFING--IMAGINE THAT. WHEN I FOUND THIS RECIPE, I THOUGHT IT WAS PERFECT FOR PEOPLE LIKE ME, WHO JUST ARE NOT SURE HOW TO TELL WHEN POULTRY IS THOROUGHLY COOKED, BUT NOT DRIED OUT. GIVE THIS A TRY.


8-15 LB TURKEY
1 CUP MELTED BUTTER
1 CUP STUFFING(PEPPERIDGE FARM IS BEST)
1 CUP POPCORN(ANY BRAND)
SALT/PEPPER TO TASTE


PREHEAT OVEN TO 350 DEGREES. BRUSH TURKEY WELL WITH MELTED BUTTER, SALT AND PEPPER. FILL CAVITY WITH STUFFING AND POPCORN. PLACE IN BAKING PAN WITH THE NECK END TOWARD THE BACK OF THE OVEN.

LISTEN FOR THE POPPING SOUNDS. WHEN THE TURKEY'S ASS BLOWS THE OVEN DOOR OPEN AND THE BIRD FLIES ACROSS THE ROOM, IT'S DONE.

Connie's World Famous Pistachio Dessert

Connie is not allowed to any family gatherings without her famous Pistachio Dessert!


1 cup flour
1/2 cup pecans
1 tbsp sugar
1 stick Oleo or Butter

For crust, mix flour, nuts, sugar and Oleo. Spread into a 9x13 pan; bake 10-15 minutes at 350. Remove from oven and cool in fridge.

1 - 8 oz pkg Cream Cheese
1 cup powdered sugar
1 - 9 oz carton cool whip
2 pkgs. pistachio instant pudding
3 cups milk


Mix cream cheese, powdered sugar and half of cool whip (be sure it is thawed). Spread mixture on cooled crust. Prepare 2 pkgs. pistachio pudding using 3 cups of milk. Pour over top of cream cheese and crust. Top with remaining half of whipped topping. Chill.

Sour Cream Coffee Cake

1 1/2 Stick Margarine
2 cups Sugar
2 eggs
2 cups All Purpose Flour
1 tsp Vanilla
1 tsp Baking Powder
1/2 tsp salt
1 cup Sour Cream

Sugar Nut Mixture
3 tbsp brown sugar
1 tsp Cinnamon
1/2 cup chopped nuts

Cream margarine and sugar. Add eggs, then vanilla. Sift flour, baking powder and salt together and add alternately with sour cream. Place 1/2 of the batter into a greased, floured pan. Sprinkle with sugar nut mixture; add the remainder of batter and bake at 350 for 1 hour and 20 minutes.

Weight Watcher's Zero Point Garden Vegetable Soup

Ingredients:
2/3 cup sliced carrot
1/2 cut diced onion
2 garlic cloves, minced
3 cups fat-free broth (beef, chicken or vegetable)
1 1/2 cups diced green cabbage
1/2 cup green beans
1 tablespoon tomato paste
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/2 cup diced zucchini


Preparation:
1. In large saucepan, sprayed with nonstick cooking spray, sauté the carrot, onion, and garlic over low heat until softened, about 5 minutes.
2. Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil. Lower heat and simmer, covered, about 15 minutes or until beans are tender.
3. Stir in zucchini and heat 3-4 minutes. Serve hot.

Grandma Rush's Rice Pudding

4 cups water
2 cups Rice
Cook until done, approximately 20 minutes

3 eggs - beat with mixer
1 cup sugar
1 tsp. Vanilla
1/2 cup milk

Add to Rice and cook ~2-3 minutes till thick.

Pistachio Cake

 

Ingredients:

1	Yellow Cake Mix
¾ cup	Oil
¾ cup	Water
1 box	Pistachio Instant Pudding
4	Eggs

Directions:

Mix all ingredients and bake according to instructions on Cake Mix.

 

Glaze:

1 tbsp Butter

¼ cup and 2 tbsp. Water            Let boil for 10 minutes.

1 cup Confectionary Sugar

1 tsp Vanilla

Paula Deen's Buttermilk Pound Cake

Buttermilk gives this cake it's delicious tang.

3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter (2 sticks), softened
1/2 cup vegetable shortening
3 cups sugar
5 eggs, room temperature
1 cup buttermilk, room temperature
1 tablespoon vanilla
2 pints strawberries, hulled and sliced
1/2 cup sugar
1 cup whipping cream, well chilled
1/4 cup sugar

1. Preheat oven to 325; grease and flour 10" tube or bundt pan.
2. sift together flour, soda, baking powder and salt; set aside.
3. Cream butter, shortening and sugar until fluffy, about 5 minutes.
4. Add eggs, one at a time, mixing well after each; add flour mixture alternately with combined buttermilk and vanilla- beginning and ending with the dry ingredients.
5. Pour into prepared pan and bake 1 1/2 hours or until tests done- toothpick inserted in center comes out clean and cake pulls away from sides of pan.
6. Remove cake from oven and let cool in pan 10 minutes before removing from pan and cooling completely on a wire rack.
7. Combine strawberries and sugar; let stand 30 minutes and serve cake with strawberries and sweetened whipped cream, if desired.

Cindy's Lasagna

1 box "No Boil Lasagna Noodles"
1 lb Ground Chuck
2 jars Prego sauce (3 cheese)
Brown the ground chuck and drain off the fat, then add the 2 jars of Prego sauce.

Cheese Filling:
1 lb Ricotta
1 lb Small curd Cottage Cheese
1/2 cup Parmesan Grated Cheese
1/2 (8 oz) Bag of Mozarella Cheese
3 eggs, beaten

Layer the sauce, noodles, & cheese filling but reserve 1/2 of the Mozarella to finish on top.
Cover with aluminum foil and bake for 1 hour at 350 degrees.
Uncover and bake for another half hour at 350 degrees.

Grandma Rush's Applesauce Raisin Cake

2 1/2 cups unsifted flour
1 1/4 cups packed brown sugar
1-15 oz jar of applesauce
1 cup salad oil
2 unbeaten eggs
2 tsp Double Acting Baking Powder
1 1/2 tsp Cinnamon
1 tsp Soda, level
1/2 tsp salt (bam bam!)
1/2 tsp Ground Cloves
1 cup Chopped Walnuts
1 cup Seedless Raisins

Grease 9x13 baking pan, set it aside.
Into large bowl, measure the first 10 ingredients with the mixer on low speed.
Increase speed to high, beat x 5 more minutes while scraping bowl with spatula.
With spoon, stir in the chopped walnuts and raisins.
Pour the mixture into the pan.
Bake at 350 for 40 minutes.
Cool in pan on wire rack.

Mom's Hard Tack Candy

1 3/4 cups of sugar
3/4 cup Karo
1/2 cup water

Mis & cook to "Hard Crack" on thermometer.
Add 1/2 tsp of flavoring to mixture.
Stir, then pour on cold, greased cookie sheet.
While mixture is cooling, cut with scissors into bite-sized pieces.

Cindy's Mush

6 cups of boiling salted water
Mix seperately: 2 cups cold water & 2 cups cornmeal
Pour the cornmeal/water solution slowly into the boiling water.
Replace the lid and stir occasionally.
Cook on low heat for 10 minutes.

Grandma Rush's Tomato Soup

1/2 Bushel tomatoes- cook well and strain thru food mill to remove skin
In one quart of water, cook the following until well cooked:
14 pieces of celery
8 onions
8 bay leaves
8 pieces of parsley

Strain ingredients and allow liquid to cool.

Heat tomato juice and add the following:
1 lb butter
2 cups sugar
6 Tablespoons salt

add 2 1/2 cups of flour to the cold celery liquid. Mix well and pour into the tomato juice. Cook for 5 minutes and then pack into hot jars and seal.

Zucchini Bread

3 cups flour
1/2 cup Sour Cream
3 eggs
2 cups Sugar
1 cup oil
1 tsp Vanilla
1 cup grated zucchini
1 cup chopped nuts or raisins
1 tsp cinnamon
1 tsp salt (bam!)
1 tsp Baking(Soda
1/4 tsp Baking Powder

Grease (2) 9x5x3 Loaf Pans
Mix all ingredients for several minutes.
Pour into pans and bake at 350 degrees for 1 hour & 20 minutes or when done (check after 1 hours).
Let cool in pans on wire racks.

Snickerdoodle

1/2 cup Butter
1/2 cup Crisco
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 tsp Cream of Tartar
1 tsp Soda
1/4 tsp Salt (bam!)
2 tbs Sugar
2 tsp Cinnamon

Mix first 8 ingredients, then roll 1 tsp of dough into a ball, then roll it in the Sugar-Cinnamon mixture.
Bake at 400 degrees for 8-10 minutes.

Aunt Genevieve's Peanut Butter Fudge

2 cups of Granulated Sugar
1/2 Evaporated Milk
2 tbs Karo
1 tsp Vinegar
1/4 cup Peanut Butter

Boil to 234-238 degrees,then add peanut butter and beat. (sounds kinky!)

Grandma Rush's Donuts

This was in "Butter 'n Love Recipes", published by the "Jefferson-Morgan Elementary P.T.O." in 1977.

12 3/4 cup flour
9 eggs
1 stick of oleo
2 1/4 cup of sugar
2 1/4 cup of milk
10 1/2 tsp. of Baking Powder
1 tsp Cinnamon
1 tsp Nutmeg
1 tsp Salt (bam!)
2 tsp Vanilla

Mix as for a cake. Cover dough with a clean, camp cloth and put in refrigerator until chilled. Dough should be sticky. Roll out with flour, but use as little as possible. Roll about 1/4 inch thick. Drop into hot fat (Crisco), 375 degrees. Turn when golden brown. Drain on paper towels.
When cold, use 1/2 granulated sugar and 1/2 powdered sugar and dust them.

Mrs. Charles Rush

Cindy's Baked Corn

1 can regular corn (don't drain)
1 can cream corn (don't drain)
1 box of Jiffy Corn Bread
1 Tablespoon sugar
1 stick of melted butter
1 cup of Sour Cream (optional, for added calories)

Mix & put in an 8x8 pan
Cook 45 minutes at 350 degrees

Yum yum!

Spaghetti Sauce

Classic Spaghetti And Meatballs

Chef Blythe Beck's zesty meatballs were bathed in a rich tomato sauce accented by oregano, garlic and pepper, as well as a good dose of brown sugar for sweetness. It's the same recipe her mother used.

Ingredients
• ¾ cup onion, chopped
• 4 to 6 cloves garlic, chopped
• 1 ½ teaspoons salt (bam!)
• ½ teaspoon ground black pepper
• 1 tablespoon dried oregano
• 3 tablespoons olive oil
• 2 (1-pound) cans stewed tomatoes, chopped
• 1 (12-ounce) can tomato paste
• 1/3 cup brown sugar
• 1 cup water
• 1 cup red wine
• 1 bay leaf • 1 recipe of meatballs (recipe follows)
• 1 ½ pounds of spaghetti, cooked according to package directions
• MEATBALLS:
• 4 slices white sandwich bread
• ½ cup water
• 2 eggs
• ¼ cup grated parmesan cheese
• 2 tablespoons parsley
• 1 teaspoon salt
• 1 teaspoon dried oregano
• ½ teaspoon pepper
• 1 pound ground beef (turkey, pork, veal or chicken can be substituted)

Directions
In a large pot or Dutch oven, cook onion, garlic and spices in oil until tender but not brown. Stir in remaining ingredients. Simmer uncovered for 30 minutes (make meatballs while sauce simmers, see recipe below). Add meatballs, loosely cover and simmer for another 30 minutes. Remove bay leaf. Serve over cooked spaghetti.

Makes 6 to 8 servings.

MEATBALLS:

Preheat oven to 400 F. Soak bread in ½ cup water for 2 to 3 minutes. Add eggs, cheese, parsley and spices. Mix well. Add meat and continue mixing until thoroughly blended. With wet hands, form mixture into small balls (the diameter of the OK sign you make with your hand; you should have about 20 balls).

Place on broiler rack set over broiler pan (so that the grease will drain off while baking). Bake 20 minutes until brown. Meatballs will not be completely cooked when brown, but they will continue to cook later in the sauce. Meatballs should be hot enough to have rendered some, but not all, of their fat.

Continue cooking meatballs in sauce as directed in the recipe above.

Nutritional Facts
Calories 779
Calories from fat 21%
Total fat 18g
Saturated fat 5g
Cholesterol 101mg
Carbohydrate 113g
Sodium 1,366mg
Fiber 11g
Protein 33g


Source: Blythe Beck, executive chef at Hector's on Henderson
Published in The Dallas Morning News on February 26, 2008