Anyway that was our Saturday and by the time we arrived home the adults were as ready for bed as the children. So here are my 2nd place winning recipes a day late but good nonetheless.
Sour Cream & Chive Potato Bread
Yield: 1- 9” x 5” loaf
8 oz Sour Cream
1 Medium potato, baked, cooled and riced (yield: 4 ¾ oz)
2 T Butter
3 T Sugar
3 C King Arthur Unbleached All-Purpose Flour
1 ¼ t Salt
2 t Instant Yeast
¼ C Finely chopped fresh chives
1 T Pizza dough flavor
Bread Machine Method: Place all of the ingredients into the bucket of bread machine. Program the machine for dough or manual and press Start. Check the dough after about 15 minutes; it should be smooth looking, though fairly stiff (but not gnarly). Add additional water or flour as needed. Allow the machine to complete its cycle.
Shape the dough into an 8” log and place it in a lightly greased 9 x 5” loaf pan. Cover the pan with lightly greased plastic wrap and allow the loaf to rise until it’s crowned 1” over the rim of the pan.
Bake the bread in a preheated 350 degree F oven for about 40 minutes (instant read thermometer should read 190 degrees F). Remove the bread from the oven and brush with melted butter, for a soft crust. Transfer to a rack to cool.
Micro-Brewery Honey Wheat Bread
Yield: 1 loaf
Ingredients:
¾ C Amber Ale or mild flavored beer (Sam Adams Hefeweizen)
¼ C orange juice
3 T honey
4 T unsalted butter
1 ¾ C King Arthur Flour Traditional Whole Wheat Flour
½ C old fashioned rolled oats
1 C King Arthur Unbleached All Purpose Flour
1 ¼ t salt
2 ¼ t instant yeast
Combine all the ingredients, and mix and knead them utilizing bread machine until you have a soft, smooth dough. Allow to rise until double in bulk.
Lightly grease an 8 ½ x 4 ½ “ loaf pan. Gently deflate the dough and shape it into an 8” log. Place it in the prepared pan. Cover it gently with lightly greased plastic wrap and allow it to rise until it’s crowned about 1 1/2” over the rim of the pan. Near the end of the bread’s rising time, preheat the oven to 350 F.
Uncover and bake the bread for 30 – 35 minutes, tenting it with foil after 15 minutes. The bread is done when golden brown and instant read thermometer reads 190 F. Remove it from the oven and after a minute or so turn it out onto a rack. Brush with melted butter to keep crust soft.
Sunflower Whole Wheat Quick Bread
Yield: 1 loaf
Ingredients:
2 C whole wheat flour
1 ½ C unbleached all-purpose flour
½ C wheat germ
¼ C granulated sugar
¼ C packed brown sugar
1 t salt
1 t baking soda
4 t baking powder
1 C roasted sunflower seeds
1 ½ C buttermilk
2 eggs, large
2 C low-fat buttermilk
4 T salted butter, melted
Coarse salt and additional sunflower seeds for sprinkling
Preheat oven to 375 degrees F. Grease the bottom and 1/2” up the sides of two 9 x 5 x 3” loaf pans; set aside. In a large mixing bowl, whisk the flours, wheat germ, both sugars, salt, baking soda and baking powder together until combined. Stir in sunflower seeds; set aside.
In a medium mixing bowl combine the buttermilk, eggs and the melted butter, whisk just until combined. Pour the buttermilk mixture into the flour mixture and stir until combined. Mixture will be thick and sticky.
Spoon the batter into the prepared loaf pan. Sprinkle with sunflower seeds and coarse salt. Bake about 50 minutes or until a toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing.
Oma’s Peach Kuchen
Yield: 12 servings (baked in 8 x 12 pan)
Ingredients:
½ C butter, unsalted
2 C all purpose flour
¼ t baking powder
½ t salt
1 C + 2 T granulated sugar, divided
1 t cinnamon
6 peaches, cut into 12 halves; pitted and peeled*
2 egg yolks
1 C heavy cream
*canned peaches (halved or sliced) can be substituted in this recipe
Preheat oven to 350 degree F.
Whisk together flour, baking powder, salt and 2 T sugar. Work butter into flour mixture until like coarse corn meal. Pat the layer on the bottom of pan and partially up the sides.
Prepare peaches (soak in anti-browning solution if working with fresh peaches). Arrange peaches in the shell. Mix together the remaining sugar and cinnamon; sprinkle fruit with this mixture.
Bake for 15 minutes. During bake time whisk yolks and cream together. Pour over top of peaches and bake an addition 30 minutes. Allow to cool; refrigerate.
This recipe has been passed along in my family. It is easy to prepare and stores well when refrigerated. It is easy to serve as each person receives one peach slice square.
Note: Oma is German for grandma (went for the German version since it was in a class for a German restaurant). I miss my Oma.
Eggs-tra Special Ham & Cheese
Ingredients:
7 ½ C slightly stale bread or soft rolls
2 C diced cooked ham
1 C sharp cheddar cheese, shredded
1 C Asiago cheese, shredded
¼ C parmesan cheese, grated
1 – 4 oz can mushrooms
1 T olive oil
1 large onion, chopped
1 large bell pepper, chopped
5 large eggs
2 C milk
1 t prepared mustard
Lightly grease a small (7-8 cup) casserole dish, for the nicest presentation; or a 9 x 9” square cake pan.
*Sautee the onion and pepper in olive oil. Mix in mushrooms; set aside. Shred and mix the cheddar and asiago cheeses – set aside.
Cut the bread into small (1/2” to 3/4” cubes). Place 1/3 of the bread on the bottom of dish, layer 1 C ham over bread, ½ of the sautéed vegetable mixture and ½ of the cheese mixture. Repeat. Top with remaining bread.
Whisk together the eggs, milk, salt, mustard and parmesan cheese. Pour over the layers in dish, pushing the bread down into the milk.
Cover the dish and refrigerate overnight.
Next morning, preheat the oven to 375 degrees F.
Combine the bread crumbs and melted butter. Sprinkle evenly atop the casserole.
Bake casserole for 40 – 45 minutes or until a cake tester or paring knife inserted into the center comes out clean.
Remove the casserole from the oven. Serve hot or warm.
*For a faster version omit the sautéed vegetables and just utilize ham and cheese with egg mixture. However, I add them to add some extra flavor and color.
The following recipes are all from published books - the Ball Complete Book of Home Preserving (thanks mom - this book is my new favorite canning companion!) and Linda Amends's Jams, Jellies, Marmalades & Other Soft Spreads.
Yield: 8 – 10 servings
Ingredients:
7 ½ C slightly stale bread or soft rolls
2 C diced cooked ham
1 C sharp cheddar cheese, shredded
1 C Asiago cheese, shredded
¼ C parmesan cheese, grated
1 – 4 oz can mushrooms
1 T olive oil
1 large onion, chopped
1 large bell pepper, chopped
5 large eggs
2 C milk
1 t prepared mustard
Lightly grease a small (7-8 cup) casserole dish, for the nicest presentation; or a 9 x 9” square cake pan.
*Sautee the onion and pepper in olive oil. Mix in mushrooms; set aside. Shred and mix the cheddar and asiago cheeses – set aside.
Cut the bread into small (1/2” to 3/4” cubes). Place 1/3 of the bread on the bottom of dish, layer 1 C ham over bread, ½ of the sautéed vegetable mixture and ½ of the cheese mixture. Repeat. Top with remaining bread.
Whisk together the eggs, milk, salt, mustard and parmesan cheese. Pour over the layers in dish, pushing the bread down into the milk.
Cover the dish and refrigerate overnight.
Next morning, preheat the oven to 375 degrees F.
Combine the bread crumbs and melted butter. Sprinkle evenly atop the casserole.
Bake casserole for 40 – 45 minutes or until a cake tester or paring knife inserted into the center comes out clean.
Remove the casserole from the oven. Serve hot or warm.
*For a faster version omit the sautéed vegetables and just utilize ham and cheese with egg mixture. However, I add them to add some extra flavor and color.
The following recipes are all from published books - the Ball Complete Book of Home Preserving (thanks mom - this book is my new favorite canning companion!) and Linda Amends's Jams, Jellies, Marmalades & Other Soft Spreads.
Peach Butter
Ingredients:
4 ½ pounds chopped, pitted peeled peaches
½ C water
4 C granulated sugar, divided
Grated zest and juice of 1 lemon
In a large stainless steel saucepan, combine peaches, water and lemon zest and juice. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, until peaches are soft, about 20 minutes.
Working in batches, transfer peach mixture to a food processor fitted with a metal blade and puree just until a uniform texture is achieved. Do not liquefy. Measure 8 cups of peach puree.
In a large stainless steel saucepan, combine peach puree and sugar. Stir until sugar dissolves. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture thickens and holds its shape on a spoon.
Prepare canning jars and lids and bring water in water bath canner to a boil.
Ladle hot butter into hot jars, leaving ¼ inch headspace. Remove any air bubbles. Wipe jar rims and threads with a clean, damp paper towel. Center hot lids on jars and screw on bands until fingertip-tight.
Place jars in canner, making sure they are covered by at least 1 inch of water. Cover and bring back to a gentle boil. Process 8 ounce jars for 10 minutes. Turn off water bath and allow to sit for 5 minutes.
Remove jars from canner and place on a wire rack covered with cloth towel. Let cool for 24 hours, then check seals. Wash and dry jars and store in a cool, dry, dark location.
Yield: ~ 8 (8 ounce jars)
Altitude: 3000 – 6000 ft
County: Story
Ingredients:
4 ½ pounds chopped, pitted peeled peaches
½ C water
4 C granulated sugar, divided
Grated zest and juice of 1 lemon
In a large stainless steel saucepan, combine peaches, water and lemon zest and juice. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, until peaches are soft, about 20 minutes.
Working in batches, transfer peach mixture to a food processor fitted with a metal blade and puree just until a uniform texture is achieved. Do not liquefy. Measure 8 cups of peach puree.
In a large stainless steel saucepan, combine peach puree and sugar. Stir until sugar dissolves. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture thickens and holds its shape on a spoon.
Prepare canning jars and lids and bring water in water bath canner to a boil.
Ladle hot butter into hot jars, leaving ¼ inch headspace. Remove any air bubbles. Wipe jar rims and threads with a clean, damp paper towel. Center hot lids on jars and screw on bands until fingertip-tight.
Place jars in canner, making sure they are covered by at least 1 inch of water. Cover and bring back to a gentle boil. Process 8 ounce jars for 10 minutes. Turn off water bath and allow to sit for 5 minutes.
Remove jars from canner and place on a wire rack covered with cloth towel. Let cool for 24 hours, then check seals. Wash and dry jars and store in a cool, dry, dark location.
Red Currant Jelly
Ingredients for Juice:
6 ½ pounds red currants for juice
Gently wash and drain currants, handling carefully to avoid juice loss. Remove stems. In a large stainless steel saucepan, combine currants and just enough water to prevent scorching about ¼ C water for every 4 cups currants. Bring to a boil over medium-high heat, stirring frequently. Reduce heat, cover loosely and boil gently, stirring and crushing berries occasionally, just until currents are softened (5 to 10 minutes).
Transfer to a dampened jelly bag or strainer lined with dampened cheese cloth set over a deep bowl. Let drip, undisturbed, for at least 2 hours or overnight to collect juice.
Ingredients for Jelly:
6 ½ C Red Currant Juice
1 pkg Regular powdered fruit pectin
7 C Granulated sugar
Prepare canning jars and lids and bring water in water bath canner to a boil.
In a large, deep stainless steel saucepan, place juice. Whisk in pectin until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute. Remove from heat and quickly skim off foam.
Ladle hot jelly into hot jars, leaving ¼ inch headspace. Remove any air bubbles. Wipe jar rims and threads with a clean, damp paper towel. Center hot lids on jars and screw on bands until fingertip-tight.
Place jars in canner, making sure they are covered by at least 1 inch of water. Cover and bring back to a gentle boil. Process 8 ounce jars for 15 minutes. Turn off water bath and allow to sit for 5 minutes.
Remove jars from canner and place on a wire rack covered with cloth towel. Let cool for 24 hours, then check seals. Wash and dry jars and store in a cool, dry, dark location.
Yield: ~ 9 (8 ounce jars)
Altitude: 3000 – 6000 ft
County: Story
Ingredients for Juice:
6 ½ pounds red currants for juice
Gently wash and drain currants, handling carefully to avoid juice loss. Remove stems. In a large stainless steel saucepan, combine currants and just enough water to prevent scorching about ¼ C water for every 4 cups currants. Bring to a boil over medium-high heat, stirring frequently. Reduce heat, cover loosely and boil gently, stirring and crushing berries occasionally, just until currents are softened (5 to 10 minutes).
Transfer to a dampened jelly bag or strainer lined with dampened cheese cloth set over a deep bowl. Let drip, undisturbed, for at least 2 hours or overnight to collect juice.
Ingredients for Jelly:
6 ½ C Red Currant Juice
1 pkg Regular powdered fruit pectin
7 C Granulated sugar
Prepare canning jars and lids and bring water in water bath canner to a boil.
In a large, deep stainless steel saucepan, place juice. Whisk in pectin until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute. Remove from heat and quickly skim off foam.
Ladle hot jelly into hot jars, leaving ¼ inch headspace. Remove any air bubbles. Wipe jar rims and threads with a clean, damp paper towel. Center hot lids on jars and screw on bands until fingertip-tight.
Place jars in canner, making sure they are covered by at least 1 inch of water. Cover and bring back to a gentle boil. Process 8 ounce jars for 15 minutes. Turn off water bath and allow to sit for 5 minutes.
Remove jars from canner and place on a wire rack covered with cloth towel. Let cool for 24 hours, then check seals. Wash and dry jars and store in a cool, dry, dark location.
Peach Pie Preserves
Ingredients:
4 ¾ C chopped, pitted peeled peaches (~ 4 pounds)
¼ C Lemon Juice, freshly squeezed
4 C granulated sugar, divided
1 t ground cinnamon
¼ t ground nutmeg
½ t butter, unsalted
1 pouch liquid pectin
Prepare canning jars and lids and bring water in water bath canner to a boil.
Combine peaches and lemon juice in an 8 quart stainless steel stockpot. Stir gently until peaches are completely coated with lemon juice. Add 2 cups of the sugar and stir just until combined. Cover and let stand for 1 hour.
Gradually stir in the remaining sugar, cinnamon, nutmeg and butter. Heat, uncovered, over medium heat until sugar is mostly dissolved, stirring frequently to prevent sticking. Bring fruit mixture to a gentle boil and simmer gently for 5 minutes, stirring frequently.
Increase heat to medium-high and bring to a full rolling boil, stirring constantly. Stir in pectin. Return to a full rolling boil, stirring constantly, and boil for 1 minute
Remove pot from heat and skim off any foam. Let jam cool in the pot for 5 minutes, stirring occasionally.
Ladle hot preserves into hot jars, leaving ¼ inch headspace. Remove any air bubbles. Wipe jar rims and threads with a clean, damp paper towel. Center hot lids on jars and screw on bands until fingertip-tight.
Place jars in canner, making sure they are covered by at least 1 inch of water. Cover and bring back to a gentle boil. Process 8 ounce jars for 15 minutes. Turn off water bath and allow to sit for 5 minutes.
Remove jars from canner and place on a wire rack covered with cloth towel. Let cool for 24 hours, then check seals. Wash and dry jars and store in a cool, dry, dark location.
Other 2nd Place honors went to one of my Heritage class entries -- a vintage German Christmas ornament (the tree topper to the far left in the photo).
Also need to thank mom for helping me pick all those delicious red currants to make jelly! Currants and blueberries - that was an awesome day!
Yield: ~ 5 (8 ounce jars)
Altitude: 3000 – 6000 ft
County: Story
County: Story
Ingredients:
4 ¾ C chopped, pitted peeled peaches (~ 4 pounds)
¼ C Lemon Juice, freshly squeezed
4 C granulated sugar, divided
1 t ground cinnamon
¼ t ground nutmeg
½ t butter, unsalted
1 pouch liquid pectin
Prepare canning jars and lids and bring water in water bath canner to a boil.
Combine peaches and lemon juice in an 8 quart stainless steel stockpot. Stir gently until peaches are completely coated with lemon juice. Add 2 cups of the sugar and stir just until combined. Cover and let stand for 1 hour.
Gradually stir in the remaining sugar, cinnamon, nutmeg and butter. Heat, uncovered, over medium heat until sugar is mostly dissolved, stirring frequently to prevent sticking. Bring fruit mixture to a gentle boil and simmer gently for 5 minutes, stirring frequently.
Increase heat to medium-high and bring to a full rolling boil, stirring constantly. Stir in pectin. Return to a full rolling boil, stirring constantly, and boil for 1 minute
Remove pot from heat and skim off any foam. Let jam cool in the pot for 5 minutes, stirring occasionally.
Ladle hot preserves into hot jars, leaving ¼ inch headspace. Remove any air bubbles. Wipe jar rims and threads with a clean, damp paper towel. Center hot lids on jars and screw on bands until fingertip-tight.
Place jars in canner, making sure they are covered by at least 1 inch of water. Cover and bring back to a gentle boil. Process 8 ounce jars for 15 minutes. Turn off water bath and allow to sit for 5 minutes.
Remove jars from canner and place on a wire rack covered with cloth towel. Let cool for 24 hours, then check seals. Wash and dry jars and store in a cool, dry, dark location.
Other 2nd Place honors went to one of my Heritage class entries -- a vintage German Christmas ornament (the tree topper to the far left in the photo).
Also need to thank mom for helping me pick all those delicious red currants to make jelly! Currants and blueberries - that was an awesome day!
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