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These are the fluffiest, most delicious dinner rolls. The recipe is based upon one found in Taste of Home’s Oct/Nov 2000 issue. The original recipe calls for using a 15-oz. can of cut sweet potatoes, drained and mashed. I use a fresh sweet potato, cook it, and then let it cool a bit before adding to the recipe. I just eyeball the sweet potato to decide what would fit into a can.

Cook a sweet potato (steam, boil, bake, whatever) and let cool a little bit.

2 packages yeast

1 cup warm water

1/2 cup sugar

1/2 cup shortening

1 egg

1-1/2 tsp. salt

5 to 5-1/2 cups flour

Dissolve yeast, let stand 5 minutes. Beat in sweet potatoes, sugar, shortening, egg, salt, and 3 cups flour. Add enough flour to make stiff dough. Knead. Place in greased bowl. Let rise until double. Punch down.

Divide into thirds.

Onto a floured board, roll each out into 12” circle.

Melt 3 Tbsp. butter and brush each round of dough with  butter.

Cut each circle into 12 wedges. I use a sharp knife or a pizza cutter.

Roll up from wide end and place, pointed end down, 2” apart on greased baking sheets (or parchment covered, as seen here).

Cover and let rise until double.

Bake at 375° for 13-15 minutes or until golden.

Makes 36 rolls.

 

This is a recipe my friend Kathryn gave me because she knows how much I like dishes with sauerkraut. As ever, it’s not fussy to make. I like to serve it with spaetzle, but it tastes good without accompaniment. I made this stew the same day that I baked Pumpernickel Bread, so that’s what I served it with.

Heat oil over medium heat. Add onions; cook 10 minutes. Stir in garlic; cook 5 minutes more or until onions are very tender.

Stir in garlic; cook 5 minutes more or until onions are very tender. Stir in paprika; cook 1 minute.

 

Add pork, sauerkraut, tomatoes with their juice, broth, salt and pepper; heat to boiling over high heat. Cover and bake in preheated 325 degree oven for one and a half hours or until meat is fork-tender.

Remove from oven; stir in sour cream. Serve over noodles or spaetzle.

 

Hungarian Pork Goulash

2 Tbsp. vegetable oil

2 large onions, chopped

1 garlic clove, minced

¼ cup paprika (yes, this much!)

2 lb. boneless pork roast, cut into 1-1/2” chunks

16 oz sauerkraut, rinsed and drained

1 14-1/2 oz. can diced tomatoes

1-3/4 cups beef broth

½ tsp. salt

¼ tsp. ground black pepper

8 oz. sour cream

Heat oil over medium heat. Add onions; cook 10 minutes. Stir in garlic; cook 5 minutes more or until onions are very tender.

Stir in paprika; cook 1 minute. Add pork, sauerkraut, tomatoes with their juice, broth, salt and pepper; heat to boiling over high heat. Cover and bake in preheated 325 degree oven for one and a half hours or until meat is fork-tender.

Remove from oven; stir in sour cream. Serve over noodles or spaetzle.

Serves 6

 

 

 

Steve Cowper was the Governor of Alaska from 1986 to 1990. Sometime during his tenure the chef working at the Governor’s Mansion was interviewed about foods the governor liked. She gave this buttermilk pie recipe as being a favorite.

Buttermilk Pie

½ cup butter

2 cups sugar

3 rounded tablespoons flour

3 eggs, beaten

1 cup buttermilk

1 tsp. vanilla

Dash nutmeg

1 9” unbaked pie crust

Let butter soften. Add sugar to butter and cream together well. Add flour and eggs. Beat well. Stir in buttermilk, vanilla, and nutmeg. Pour into unbaked pie crust. Bake 45-50 minutes on lowest oven rack at 350 degrees. Cool completely before serving.

Our church’s annual Soup and Pie Supper is great fun. This year I baked a pecan pie and a buttermilk pie. First, I’ll give you the pecan pie recipe. I use the one given on the Karo bottle.

There are a couple things to note about this recipe. Karo Light Corn Syrup is called light because it is the opposite of dark, not because it is low in calories. Let’s be clear. Dark corn syrup looks like molasses and I’ve made pecan pie before using molasses, but it was not well received. I like to bake a pecan pie using pecan halves, not chopped pecans. It makes a prettier presentation. Cutting the pie is more difficult through such big pieces, though, so make your own decision.

Pecan Pie

1 cup Karo Light Corn Syrup

3 eggs

1 cup sugar

2 Tbsp. butter, melted

1 tsp. vanilla extract

1-1/2 cups pecans

1 unbaked 9” pie crust

Stir first 5 ingredients thoroughly using a spoon. Mix in pecans.

Pour into pie crust.

Bake on lowest rack of oven 50-60 minutes at 350 degrees. Cool 2 hours. Store in refrigerator.

Here it is, in the oven beside the buttermilk pie.

This recipe is from Sunset Breads, Step by Step Techniques (Lane Publishing, 1984). It is my bread making Bible. Most of my favorite bread recipes are found here. I’ve made this Molasses Pumpernickel Bread many times throughout the years. One lasting memory is when I pulled these loaves from the oven and then a couple friends stopped by. They started picking at one of the loaves and by the time they left, nearly a whole loaf was gone! I like to serve this bread with soup or German-style foods.

Molasses Pumpernickel Bread

2 Tbsp. butter

2 cups milk

1-1/2 tsp. salt

1/2 cup molasses

1/2 cup warm water (about 110 degrees F)

2 pkgs (4-1/2 tsp) active dry yeast

1/3 cup firmly packed brown sugar

1-1/2 cups whole bran cereal (All-Bran)

3 cups rye flour

About 4-1/2 cups bread flour

1 egg yolk beaten with 1 Tbsp. water

Warm milk with butter until butter just melts. Stir in walk and molasses. Set aside.

In a large bowl (or mixing bowl with dough hook) combine water, yeast, and brown sugar. Stir until dissolved. Let stand until bubbly (about 15 minutes). Then add milk mixture, bran cereal, rye flour, and 2 cups bread flour. Beat until well-blended. Using mixer, let it go about 5-8 minutes medium speed. Stir in about 1-1/2 cups more bread flour. Continue kneading or mixing until smooth and satiny, adding flour to prevent sticking.

Place dough in a greased bowl; turn over to grease top. Cover with plastic wrap and let rise in a warm place until doubled (about 1-1/2 hours).

Punch dough down, divide into two equal portions, and knead each portion briefly to release air. Then shape each into a smooth ball; flatten slightly.

Place each loaf on a baking sheet at least 10 x 15″, which has been greased and sprinkled with corn meal to prevent sticking. Cover and let rise in a warm place until almost doubled (about 40 minutes).

With a razor blad or sharp floured knife, make 1/2″ deep slashed on tops of loaves, forming a ticktacktoe design. Brush tops and sides with egg yolk mixture.

Bake in preheated 350 degree oven for 30-35 minutes or until bread is richly browned and sounds hollow when tapped. Transfer to racks and let cool. Makes 2 round loaves.

This is super simple and makes an excellent snack or dinner component when you want to have something already prepared and sitting in the refrigerator. The recipe is based upon one found in The Frugal Gourmet On Our Immigrant Ancestors (William Morrow 1990) by Jeff Smith. Smith says it is a Welsh dish. I’ve made this many times and I like the idea of eating it by hand on-the-go. Today I really didn’t pay much attention to measurements, just threw the ingredients in. I forgot to cover the dish for the first part of baking and it did come out a bit dry in the end. My ground pork was quite lean and I did not have but a tablespoon of accumulated fat to pour off.

Mix together 1-1/2 pounds lean ground pork, 1 chopped onion, 2 eggs, ¼ tsp. cayenne, ¼ tsp. sage, 2 Tbsp. Worchestershire sauce, Salt and pepper.

Place mixture into a greased 8” pie pan. Cover and bake at 375 degrees F for thirty minutes.

Remove from oven and drain off accumulated fat.

Cut slits in pie crust and place atop pork mixture, pinching along the top to seal.

Bake for 40-45 minutes until crust is brown and flaky. Let cool completely before serving.

Cold Pork Pie Recipe

1-1/2 pounds lean ground pork

chopped onion

2 eggs, beaten

¼ tsp. cayenne

¼ tsp. sage

2 Tbsp. Worchestershire sauce

Salt and pepper

1 pie crust

Mix everything, except crust, together and place into a greased 8” pie pan. Bake, covered, in a preheated oven at 375 degrees for 30 minutes. Remove from heat and drain off accumulated fat. Cover with crust and return to oven for 45 minutes or until the crust is brown and flaky. Allow to cool completely before serving.