10/03/14 recipe -Taste USA

Friday, October 3, 2014

Angel Food Cake

How to make Angel Food Cake Recipe - The Pennsylvania Dutch, master bakers, are credited with being the first to bake angel food cake. The cake is made light and airy "as the angel" by all the egg whites beaten into the mixture.

Makes 1 (10-inch) cake

Ingredients:
1 cup cake flour, sifted before measuring, or 3/4 cup all-purpose flour
1-1/2 cups sugar
1-3/4 cups egg whites (12 to 14 whites)
2 teaspoons cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Method:
Preheat oven to 375F (190C).

Sift flour and 3/4 cup sugar together into a medium-sized bowl. In the large bowl of an electric mixer, beat egg whites, cream of tartar and salt until soft peaks form.

Gradually add remaining 3/4 cup sugar, a tablespoon at a time, beating on high speed until stiff peaks form. Fold in vanilla and almond extract. Fold in flour mixture, 1/4 cup at a time, just until blended.

Pour batter into an ungreased 10-inch tube pan. Gently cut through batter to remove large air bubbles.

Bake 30 to 35 minutes or until crust is golden and cracks are dry. Immediately invert pan over a funnel or bottle; let hang until completely cool. Remove cooled cake from pan.

Hopi Indian Blue Cornmeal Cakes

How to make Hopi Indian Blue Cornmeal Cakes Recipe - Blue cornmeal has historically been used by the Indians of the Southwest. The colorful corn has a deep-blue layer of bran which when ground produces a grayish-blue meal.

Makes 8 to 10 cakes

Ingredients:
3/4 cup blue cornmeal
3/4 cup all-purpose flour
2 teaspoons baking powder
2 teaspoons vegetable oil
1/2 teaspoon salt
1 to 1-1/2 cups milk
Butter or fat
Maple syrup or fresh fruit

Method:
In a medium-sized bowl, combine cornmeal, flour, baking powder, oil and salt. Add milk to give the consistency you prefer for griddlecakes; for thicker cakes, use 1 cup, for thinner cakes, use 1-1/2 cups.

Stir just until lumps disappear; do not overmix. Heat griddle over medium-high heat until drops of water dance on it. Brush with butter or fat.

Drop batter onto hot griddle, using 1/4 cup batter for each cake. Cook each cake until crisp on 1 side. With a pancake turner, turn and cook until underside is golden.

Brush griddle with more fat as required. Serve hot with butter and maple syrup or fresh fruit.

Notes:
Cooked into a cereal, using one-third cup meal to one cup water, it turns into a pale pinkish porridge which is delicious served with just a dab of butter. You may substitute blue cornmeal for stone-ground cornmeal in any recipe. Try these griddle cakes served with real Northern maple syrup!

Northern Johnnycake or Corn Bread

How to make Northern Johnnycake or Corn Bread Recipe - While the Southern-style Johnnycake was basically a cooked cornmeal mixture baked on a griddle into pancakes, the Northern variety is more like a baked corn bread.

Makes 12 servings

Ingredients:
1-1/2 cups all-purpose flour
1-1/2 cups stone-ground cornmeal
1/2 cup sugar
1 teaspoon salt
1 teaspoon baking soda
1/2 pint buttermilk (1 cup)
3/4 cup vegetable oil
2 eggs

Method:
Preheat oven to 375F (190C).

Lightly grease a 13" x 9" baking pan. In a large bowl, stir together flour, cornmeal, sugar, salt and baking soda. Add buttermilk, oil and eggs.

Stir just until blended; do not overmix. Pour mixture into greased baking pan. Bake 25 to 30 minutes or just until cake springs back when touched in center.

Johnnycake

How to make Johnnycake Recipe - the cornmeal bread that colonists first called journey cake, is one that seems to originate from a large area of the eastern part of our country.

Makes about 24 cakes

Ingredients:
1 cup stone-ground cornmeal
1 teaspoon sugar
1/4 teaspoon salt
1-1/4 cups boiling water
1 tablespoon butter, melted
Bacon drippings
Butter
Maple syrup

Method:
In a medium-sized bowl, combine cornmeal, sugar and salt. Add boiling water and melted butter; stir until smooth. Place a 10-inch skillet over medium-high heat. Brush
with bacon drippings.

Drop batter by tablespoonfuls onto hot skillet, making a few cakes at a time. Cook until crisp and browned on 1 side.

Turn and cook until underside is golden. Repeat with remaining batter, brushing skillet with more bacon drippings as required. Serve hot with butter and maple syrup.

Cornmeal Spoon Bread

How to make Cornmeal Spoon Bread Recipe - This is called spoon bread because it is spooned from the pan. Often served for breakfast, it is delicious with butter and maple syrup. Some like it with the main course at dinner in place of bread or potatoes. In Virginia, it is a tradition to serve spoon bread with fried tomatoes.

Makes 4 to 6 servings

Ingredients:
1 cup boiling water
1/2 cup cornmeal
1/2 cup milk
1/2 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon softened or melted butter
4 eggs, separated

Method:
Preheat oven to 400F (205C).

Grease a 1-quart casserole or souffle dish. Pour boiling water over cornmeal in a medium-sized bowl. Beat in milk. In a small bowl, mix flour, baking powder and salt.

Stir into cornmeal mixture with butter and egg yolks. In a large bowl, beat egg whites until stiff; fold into cornmeal mixture. Turn into greased dish.

Bake just until puffed and golden, 25 to 30 minutes; do not overbake. Serve immediately.

Old Fashioned Buttermilk Biscuits

How to make Old Fashioned Buttermilk Biscuits Recipe - Southerners like buttermilk biscuits served with sausage and grits for breakfast or with fried chicken for any meal.

Makes 24 biscuits

Ingredients:
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup lard or vegetable shortening
1/2 to 2/3 cup buttermilk

Method:
Preheat oven to 450F (230C).

Sift flour, salt, baking powder and baking soda into a medium-sized bowl. Using a pastry blender or 2 knives, cut in lard or shortening until mixture resembles coarse crumbs. Add buttermilk. Stir just until moistened; do not overmix.

Turn out batter onto a floured board; knead very lightly, just until dough is smooth. Roll out to 1/2 inch thick. Cut into 2-inch rounds. Place on ungreased baking sheets. Bake 12 to 15 minutes or until golden. Serve hot.

Variations
Southern-Style Biscuits:
Use lard. Cut biscuits into 3-inch rounds. Place on ungreased baking sheets 1/2 inch apart. Dust tops of biscuits with flour. Bake as above.

Calico Biscuits:
Add 1/2 cup finely chopped green bell pepper, 3 tablespoons finely chopped drained pimientos and 2 tablespoons minced fresh onion to flour mixture before adding buttermilk. Bake as above.

Ranch-Style Biscuits:
Divide dough into 4 parts. Pat into circles about 3/4 inch thick. Bake as above. Makes 4 large biscuits.

Whole-Wheat Biscuits:
Substitute whole-wheat flour for all-purpose flour. Bake as above.

Baking-Powder Biscuits:
Use 3 teaspoons baking powder and omit baking soda. Replace buttermilk with fresh milk. Bake as above.

Cornmeal Biscuits:
Add 1/2 cup cornmeal and 3 tablespoons sugar to flour mixture. Bake as above.

Beaten Biscuits

How to make Beaten Biscuits Recipe - Beaten Biscuits make great bases for canapes. The cup-like halves will hold tiny bits of creamed and salad-style fillings.

Makes about 48 split biscuits

Ingredients:
2 cups all-purpose flour
1/2 teaspoon salt
3 tablespoons lard, butter or vegetable shortening
l e g g
1/2 cup cold milk

Method:
Preheat oven to 350F (175C).

To mix in a food processor:
Fit food processor with the steel blade. Add flour, salt and lard, butter or shortening to the work bowl. Process until fat is worked into dry ingredients. In a small bowl, mix egg and milk. Pour liquid through feed tube with processor on until a ball of dough forms that spins around work bowl. Process 3 minutes longer.

To mix using a heavy-duty mixer:
Combine flour, salt and lard, butter or shortening in the mixing bowl. Attach the dough paddle (not dough hook) to mixer. Turn on mixer and mix until fat is blended into dry ingredients. Add egg and milk and turn on mixer. Mix 25 minutes or until dough blisters and is very satiny.

To mix by hand:
In a large bowl, mix flour with salt. Using a pastry blender or 2 knives, cut in lard, butter or shortening until completely blended. In a small bowl, mix egg and milk. Stir into flour mixture to make a stiff dough. Put dough on a block or countertop. Beat with a blunt wooden mallet until dough blisters; this takes about 25 minutes. Fold edges of dough toward center as you beat it.

To roll, cut-out and bake:
On a lightly oiled surface, roll out dough to a 14-inch square. Fold dough in half and press layers together. Roll out again to same size to smooth out edges. Cut into 1-1/2-inch rounds. Place on ungreased baking sheets. Pierce each biscuit once with a fork. Bake 25 minutes or until puffed and lightly browned. Remove from oven and split biscuits. If centers are soft, return to oven 3 to 4 minutes longer.

Anadama Bread

How to make Anadama Bread Recipe - Exasperated by his lazy wife's habit of serving cornmeal mush every day, a Massachussets fisherman is said to have added yeast to the mush to make a loaf of bread. He christened his successful creation in honor of his wife by exclaiming "Anna, damn her."

Makes 2 loaves

Ingredients:
2 cups water
1 teaspoon salt
1/2 cup yellow cornmeal
1/2 cup dark molasses
2 tablespoons butter
2 (1/4-ounce) packages active dry yeast (scant 2 tablespoons)
1/2 cup warm water (105F to 115F, 40C to 45C)
4-1/2 to 5 cups unbleached bread or all-purpose flour

Method:
Lightly grease 2 baking sheets or 2 round, 9-inch, cake pans. In a medium-sized saucepan, combine 2 cups water, salt and cornmeal. Bring to a boil and cook until thickened, stirring constantly. Remove from heat.

Add molasses and butter. Set aside until cooled to lukewarm. In a large bowl, combine yeast and warm water; stir. Let stand about 5 minutes or until yeast foams. Add cooled cornmeal mixture. Stir in half of flour; beat well. Gradually stir in enough of remaining flour to make a stiff dough.

Turn out onto a lightly floured board. Knead until smooth and springy, about 10 minutes. Wash and oil bowl. Place dough in bowl, turning to oil all sides. Cover and let rise in a warm place until doubled in bulk, 1 to 1-1/2 hours. Punch down dough. Turn out onto board.

Knead 30 seconds to squeeze out air bubbles. Divide dough into 2 parts and shape into 2 round loaves. Place on greased baking sheets or in greased cake pans. Cover and let rise until almost doubled, 45 minutes to 1 hour.

Preheat oven to 375F (190C). Bake 40 to 45 minutes or until a wooden skewer inserted in bread comes out smoothly. Remove from pans. Cool on racks.

Icebox Yeast Dough

How to make Icebox Yeast Dough Recipe - Rural American cooks have been excellent bakers throughout the history of our country.

Ingredients:
2 (1/4-ounce) packages active dry yeast (scant 2 tablespoons)
1 cup warm water (105F to 115F, 40C to 45C)
1/2 cup butter, melted
1/2 cup sugar
3 eggs
1 teaspoon salt
About 4 cups unbleached bread or all-purpose flour

Method:
In a large bowl, combine yeast and warm water; stir. Let stand about 5 minutes or until yeast foams. Stir in butter, sugar, eggs and salt. Beat in flour, 1 cup at a time, until dough is too stiff to mix which may be before all of flour is added. Cover and refrigerate 2 hoursor up to 4 days. Proceed as directed in 1 of the variations below.

Variations
Parkerhouse Rolls:
Cut chilled dough into quarters. On a lightly floured board, roll out 1 part at a time to 1/2 inch thick. Cut into 3-inch rounds. Brush with melted butter. Crease each round of dough just off center. Fold each piece of dough so larger part of fold is on top side of roll. Place on lightly greased baking sheets. Brush with additional melted butter. Cover and let rise until doubled in bulk, about 45 minutes. Preheat oven to 375F (190C). Bake 15 minutes or until golden. Makes 48 rolls.

Giant Caramel-Pecan Rolls:
On a lightly floured board, roll out chilled dough to a 12-inch square. Brush with 1/2 cup softened butter. Sprinkle with a mixture of 1/2 cup packed brown sugar and 2 teaspoons ground cinnamon. Roll up jelly-roll fashion. Cut into 12 equal slices. Melt 1/2 cup butter in the bottom of a 13" x 9" baking pan. Sprinkle with 1/2 cup packed brown sugar. Drizzle with 1/2 cup dark corn syrup. Sprinkle with 1 cup chopped pecans. Arrange dough slices evenly over nuts in baking pan. Cover and let rise until almost doubled in bulk, about 1 hour. Preheat oven to 350F (175C). Bake rolls 25 minutes or until golden. Let cool slightly, then turn out of pan while still warm. Makes 12 giant rolls.

Pennsylvania Dutch "Strickle'' Sheets:
Grease a 17-1/2" x 11-1/2" jelly-roll pan. Pat chilled dough into pan making an even layer. Cover and let rise until puffy, about 45 minutes. Meanwhile, combine 2 cups packed light-brown sugar, 1/4 cup softened butter and 1/4 cup all-purpose flour until crumbly. Mix in 1/4 cup boiling water. Stir until blended. With your fingers, poke holes into risen dough, spacing holes about 2 inches apart. Sprinkle crumbly mixture over top. Preheat oven to 350F (175C). Bake sheets 20 to 25 minutes or until golden. Serve warm. Makes 24 servings.

Cardamom Bread:
Add 1 teaspoon freshly crushed cardamom pods and 1/2 cup nonfat dry milk solids to liquid mixture. Divide chilled dough into 2 parts. Divide each part into 3. Shape into 3-foot ropes. Braid 3 ropes together to make each loaf. Place 2 loaves on a greased baking sheet. Cover and let rise until puffy, 45 minutes to 1 hour. Preheat oven to 375F (190C). Brush dough with a mixture of egg and milk. Sprinkle with sliced almonds or pearl sugar. Bake 20 to 25 minutes or until golden. Makes 2 loaves.

Christmas Wreath:
Prepare Cardamom Bread, above. Divide chilled dough into 3 parts. Shape into long ropes and make 1 long braid. Shape into a wreath on a greased, large, baking sheet or pizza pan. Let rise and bake as for Cardamom Bread.

Note:
When rolling dough into long ropes, it is helpful to work on a lightly oiled countertop. Dust the dough lightly with flour, if necessary.

Homemade Tomato Ketchup

How to make Homemade Tomato Ketchup Recipe - This is a hot, Southern-style ketchup. While working with the hot chilies, wear rubber gloves and be careful not to touch your face or eyes.

Makes 4 (1/2-pint) jars

Ingredients:
4 pounds ripe, firm tomatoes
2 cups finely chopped onions
1-1/2 cups packed light-brown sugar
1-1/2 cups white vinegar
5 tablespoons mixed pickling spices
1 tablespoon finely chopped, fresh, red, hot chili
1-1/2 teaspoons salt

Method:
In a 6-quart, stainless-steel or enamelled pot, combine all ingredients. Bring to a boil over high heat. Stir until sugar dissolves. Reduce heat to low. Simmer 30 to 40 minutes or until mixture is thick enough to hold its shape in a spoon.

Stir often to prevent scorching. Turn mixture into a food processor fitted with the steel blade. Process until smooth. Cool and refrigerate. Ketchup keeps about 1 month. If desired, you may pour hot mixture into 4, hot, sterilized, 1/2-pint canning jars.

Cap with sterilized lids and rings. Place on a rack in a large canning kettle. Add boiling water until jars are covered with 2 inches of water. Simmer 15 minutes. Remove from water and cool on racks away from drafts. Label before storing.

Zucchini Relish

How to make Zucchini Relish Recipe - If you get one zucchini plant to produce, you will most likely have too many zucchini. Occasionally, one will get away and expand like a little whale. That's the one to use for relish!

Makes 6 (1-pint) or 12 (1/2-pint) jars

Ingredients:
2-1/2 quarts shredded, deseeded, unpared zucchini
3 cups shredded fresh onions
5 tablespoons salt
2-1/2 cups white or cider vinegar
5 cups sugar
1 tablespoon each freshly grated nutmeg, mustard powder, turmeric and cornstarch
1/8 teaspoon red (cayenne) pepper
1 green bell pepper, chopped
1 red bell pepper, chopped

Method:
In a large bowl, combine zucchini and onions. Sprinkle with salt; let stand overnight. The next day, put 6 (1-pint) or 12 (1/2-pint) canning jars with rings and lids into a large pot of water.

Bring to a simmer. Drain zucchini and onions. Rinse in cold water; drain. In a large non-aluminum kettle, combine zucchini, onions, vinegar, sugar, spices, cornstarch
and bell peppers. Bring to a boil, stirring.

Reduce heat and simmer, uncovered, 30 to 40 minutes or until mixture has cooked down and thickened. There should be little "loose" liquid. Spoon into hot sterilized jars. Cap with sterilized lids and rings. Place filled capped jars on a rack in a large canning kettle.

Add boiling water until jars are covered with 2 inches of water. Simmer 15 minutes. Remove from water and cool on racks away from drafts. Label before storing.

Cranberry Orange Relish

How to make Cranberry Orange Relish Recipe - Cranberries, in any form, could compete with apple pie for being the most "all- American" addition to any menu.

Makes about 4 cups

Ingredients:
4 cups raw cranberries, washed, picked over
2 oranges
1-3/4 cups sugar

Method:
Put cranberries through a food chopper. Peel oranges and remove seeds. Put peel and flesh through chopper. Or, turn cranberries into a food processor fitted with the steel blade.

Process with quick on/off pulses until cranberries are finely chopped. Turn into a large bowl. Chop orange peel and flesh in the food processor. Add to cranberries. Add sugar. Stir until blended. Let stand a few hours before serving.

Amish Orange Salad with Poppy Seeds

How to make Amish Orange Salad with Poppy Seeds Recipe - An Amish Country inn serves this salad the year round with their skillet-fried chicken.

Makes 2-3/4 cups

Ingredients:
3 seedless oranges, peeled, sliced
Poppy-Seed Dressing, see below
Sliced avocado (optional)

Poppy-Seed Dressing:
1 cup honey
1/4 teaspoon salt
1/2 cup cider vinegar
1-1/3 cups vegetable oil
2 teaspoons poppy seeds

Method:
Arrange orange slices on a platter or 4 individual salad plates. Prepare Poppy-Seed Dressing. Garnish salad with avocado slices, if desired. Offer dressing at the table to spoon over individual servings. Makes 4 servings. To prepare Poppy-Seed Dressing: In a jar with a lid, combine dressing ingredients; shake to blend. Refrigerate until ready to serve. Shake before serving.

Waldorf Salad

How to make Waldorf Salad Recipe - Waldorf salad also showed up at country picnics and is a standard at apple festivals today.

Makes 6 to 8 servings

Ingredients:
3 large firm apples, cored, diced
2 tablespoons fresh lemon juice
3 celery stalks, diced
1 cup coarsely chopped walnuts
1 cup mayonnaise
1/2 cup dairy sour cream
Fresh lettuce leaves
Fresh watercress or parsley sprig

Method:
In a medium-sized bowl, toss apples with lemon juice. Mix in celery and walnuts. In a small bowl, blend mayonnaise and sour cream. Stir into apple mixture.

Arrange lettuce in a serving bowl, on a platter or on individual salad plates. Top with apple mixture. Garnish with a sprig of watercress or parsley.

President Jefferson Salad

How to make President Jefferson Salad Recipe - From all reports, President Jefferson knew good food. He loved salads of "mixed garden stuff." In his garden at Monticello he grew 19 varieties of lettuce alone!

Makes 6 to 8 servings

Ingredients:
1 head Bibb lettuce
1 bunch watercress
1 small head curly endive
1 small head iceberg lettuce
1 small head chicory
1 cup fresh spinach leaves
1 tablespoon chopped chives

Monticello Dressing:
1 small garlic clove, minced or pressed
1 teaspoon salt
1/2 teaspoon white pepper
1/3 cup olive oil
1/3 cup sesame oil
1/3 cup tarragon-flavored or wine vinegar

Method:
Wash all greens in cold water; drain and dry. Tear, don't cut, into bite-sized pieces. Combine in a serving bowl. Refrigerate to crisp. Prepare Monticello Dressing. Immediately before serving, toss salad with shaken dressing.

To prepare Monticello Dressing:
Combine all ingredients in a jar with a lid. Shake well before pouring over salad greens. Makes 1 cup.

Pennsylvania Dutch Dandelion Salad

How to make Pennsylvania Dutch Dandelion Salad Recipe - They insist the best hot dressing for dandelion greens contains cream or rich milk.

Makes about 3/4 cup. Salads

Ingredients:
2 quarts young dandelion greens or fresh young spinach, washed, dried
4 bacon slices
Dressing, see below
Chopped hard-cooked eggs

Dressing:
1/2 cup whipping cream
1/4 cup cider vinegar
1/4 cup sugar
1 tablespoon all-purpose flour
Dash of salt

Method:
Put dandelion greens in a serving bowl. In a heavy skillet, slowly cook bacon until crisp. Remove to a hot plate and crumble; set aside. Prepare Dressing. Pour over greens. Garnish with bacon and chopped hard-cooked egg. Makes 4 to 6 servings.

To prepare Dressing:
Add cream, vinegar, sugar, flour and salt to bacon drippings in skillet. Bring dressing to a boil, stirring constantly.

Shaker Green Bean Salad

How to make Shaker Green Bean Salad Recipe - The Shakers advocated the use of herbs in cookery because "they stimulate appetite and give character to food."

Ingredients:
1 teaspoon sugar
1/2 pound green beans, cut into 1-1/2-inch lengths
Dressing, see below
2 quarts fresh garden lettuce, cut into 1-inch pieces
12 nasturtium blossoms (optional)
2 tablespoons chopped green onion

Dressing:
3 tablespoons tarragon-flavored vinegar
1 tablespoon chopped green onion
1/2 teaspoon each dried leaf thyme, dried leaf summer savory and salt
2 teaspoons whole-grain country-style mustard
Freshly ground black pepper to taste
1/2 cup olive, walnut, or vegetable oil

Method:
Fill a medium-sized saucepan half-full with water. Bring to a boil; add sugar. Drop green beans into boiling water. Boil 3 to 4 minutes or just until beans are bright green.

Drain and chill immediately in cold water; drain. Prepare Dressing. Add drained beans; let stand 30 minutes. Immediately before serving, arrange lettuce in a serving bowl. Top with beans, including dressing. Garnish with nasturtium blossoms, if desired. Sprinkle with 2 tablespoons green onion. Makes 4 to 6 servings.

To prepare Dressing:
In a medium-sized bowl, combine vinegar, 1 tablespoon green onion, thyme, summer savory, salt, mustard and pepper. Whisk in oil until blended. Makes 2/3 cup.