Milkmaid's Recipe Box

FOOD, FOOD, FOOD! I'm such a FARMER at heart-- even a CALF knows that so much in life is about the FOOD! (A bit of a "bio" about me can be found way down near the bottom.)

You can find a recipe index entitled "Labels" down along the right side, starting below the picture of the farm. Then, below the "Label" list are pictures of some of my old "standbys"-- click on their picture and it should take you to the recipe.

You will see no advertising on my blog; this means there is no monetary benefit for me having "visitors" or "joiners"-- having said that, if you do wish to JOIN my blog, you can do so by scrolling w-a-y down to near the bottom of the page...

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Friday, December 23, 2016

Gingerbread House Recipe



Fun with Sam...
SO MANY YEARS AGO (late 60's?), we assembled and decorated these cute little houses as part of an R.S. activity-- back when we always had an R.S. meeting on a week night. It was my first introduction to this sort of thing. I don't know if my memory is right, or if my imagination is over-active, but it seems that hubby's sister Diane had something to do with introducing these to our group at church. (?)  Through the years, I have made SO many of these-- and, so has Cheryl.

They don't have to be all "fancy/perfect"-- just have fun with them. In the end, the taste is the same--  M-m-m-m-m-m-m-m.  When given the "green light", children like "dismantling" them!!!

Scroll down to see the recipes I used for the dough and for the icing 'glue'...
Fun with Emma and Sam...
Below:  Five gingerbread houses made by Cheryl for the high school band's bake sale:
                                                                                             Houses and Photo by Cheryl

Here are two houses that were made this week-- my little foster boy chose and placed the candies for the house on the right and he will give it to his mother when we see her in week--  he loved being able to choose the candy he wanted and he put them on.


Below:  Here is their back view...  
They are on a 9x13" pan 
from the Dollar Tree Store.


The steps that will have to be completed:

1.  Make the dough, chill over night.
2.  Bake the dough and let the cut-out pieces 'dry out/harden' for at least one whole day before attempting to assemble!
3.  Assemble house with ROYAL ICING-- let the icing on this 'assembled house' dry/harden for a whole day before 'loading it down' with its candy decorations.  If you don't do this, you may see a beautifully decorated house COLLAPSE-- as I have.  Not good.
4.  Decorate as you wish with more ROYAL ICING and candies of your choice.

Before you decide on a pan to use, it's a good idea to lay the 'pattern pieces' out in your pans and pick one that will suit you best.  I've found that my large jelly-roll pan gives me enough room to make 1 and 1/2 houses in the size I make.  Therefore, with a separate batch in each pan, I can make three houses.  If you want a larger house, you just have to make more gingerbread.

To prepare the pan for baking:  Take a jelly-roll pan and line it with aluminum foil (into the corners, also).  Lightly coat the surface of foil with vegetable oil (into the corners, too!).

Mix all of these ingredients together thoroughly:

  • 1/2 cup oil
  • 1/3 cup brown sugar, packed
  • 1 egg
  • 2/3 cups molasses (dark)
  • 1/4 teaspoon salt
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1/8 teaspoon cloves
  • 2 teaspoons baking powder
  • 2 and 3/4 cups all-purpose flour


Dough will be stiff
Above:  COVER and CHILL OVER NIGHT.  

Patiently pat this evenly into your 
prepared/lightly oiled pan. 
As seen below, I like to make "dimples" 
in the dough to give it "texture" before baking...

 Bake at 300-degrees for about 25 minutes.  Bread must be thoroughly cooked or the roof will not hold up under its 'decorated' weight.

IMMEDIATELY UPON REMOVING FROM THE OVEN, place patterns on the HOT BREAD and cut out the 'building patterns'.  Carefully, lift out the cut pieces and set aside on waxed or parchment paper until cold.  (Eat and enjoy the tasty scraps!)  Here are the pieces to make ONE little house.  But, I can get enough shapes out of each pan to make 1.5 houses (that way, two pans = three houses).



Again, you must bake this at least 4 hours or even full day ahead of trying to assemble it, otherwise it will be 'too soft' and doesn't hold up.

Recipe for ROYAL ICING that is used as 'glue' to build and hold the house together and to 'glue' the candy on: 

Beat the following three ingredients for EXACTLY 8 minutes on high speed (you'll love a Kitchen Aid stand mixer for this!):

3 large egg whites (room temperature)
1 pound powdered sugar
1/2 teaspoon cream of tartar

When this mixture is ready, put into pastry tubes or cake decorating tools/tips and 'have fun'-- but, keep any extra amounts of mixture covered so that it doesn't 'dry out' before it's time for you to 'refill'.

To figure out how to assemble the house, play with the pieces you've drawn-- then, you'll know where you want the strips of icing to go (for example, on the back side or on the outside edges, etc.).   

Thursday, December 1, 2016

Cranberry Orange Muffins


This muffin speaks for itself!  
It says, "I am moist, and 
I am flavorful with my 
blend of cranberries, oranges, 
and nuts!"


INGREDIENTS:
  • 2 cups all-purpose flour
  • 3/4 cup (OR 1 cup?) of granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup whole cranberries, chopped.
  • 1/4 cup finely grated carrots (totally optional)
  • 1 egg
  • 3/4 cup orange juice 
  • 1/3 cup vegetable oil (I used "Smart Balance" oil.)
  • 1 teaspoon grated orange rind
DIRECTIONS:
  1. Combine dry ingredients (flour, sugar, baking powder, baking soda and salt).
  2. Stir in chopped cranberries.
  3. Beat egg, orange juice, oil and orange rind.
  4. Add to dry ingredients all at once.
  5. Stir JUST LONG ENOUGH to moisten.
  6. Spoon into greased (or lightly sprayed) muffin cups.  Fill muffin cups 3/4 full.
  7. Sprinkle tops with a tiny bit of sugar (Turbinado sugar looks best, but "regular" will do.)
  8. Bake at 400-degrees for 15-20 minutes or until lightly browned and a bit firm to the touch.


Wednesday, November 30, 2016

Coleslaw (Or, as some write it, "Cole Slaw")

"Skinny" the above combination 
of goodness and get this:


This is now my favorite Coleslaw recipe.


I found this recipe for Coleslaw, and it is now a favorite of ours.  

Backing up a bit, a lot of Wisconsinites consider Friday to be "Fish Fry Day/Night" (it's sort of like our own special weekly HOLIDAY)!  Yes, for many, it is THAT special!  And,... one of the main "options" (sides) often  offered with the fish fry meal is Coleslaw.  I can eat almost any Cole Slaw, but that isn't true for my husband.  He doesn't like Coleslaw to have a strong "BITE" to it.

This recipe is different.  It is "mellow", yet flavorful.  Some say this is the recipe most similar to the Coleslaw that was or is (?) served at Chick-fil-A®---  I do not know about that because I do not live close to one of their restaurants.  For all I know, this could be a recipe from some cook who knew how to put just the right ingredients together (that wouldn't be me!). 

INGREDIENTS:
  • 2 Bags (10 oz. each) of finely shredded cabbage and chopped to about 1/4" pieces.  (Instead of buying the bags, I used one small head of cabbage, removed and discarded the core, and "grated" chunks of cabbage in my food processor.  Doing it this way, I ended up with an extra 4 oz., but that didn't matter.)
  • 1/2 cup of finely chopped carrots (I first grated these, too, with my food processor and then, using the swirly blade in the food processor, I made the grated pieces a little bit smaller.)
  • 4 teaspoons red apple cider vinegar (plain white vinegar will work, too)
  • 1/4 cup granulated sugar
  • 1/4 teaspoon dry mustard powder
  • 1/4 teaspoon salt
  • 1 cup mayonnaise  (I used the Hellmann's® brand.)
DIRECTIONS:
  1.  Whisk vinegar, sugar, mustard and salt together until sugar is dissolved. 
  2. Add mayonnaise and whisk to mix. 
  3. Add cabbage and carrots. Mix to combine.
  4. Chill until serving time. 
  5. Refrigerate any left-over slaw.