Archive for the 'Miscellaneous Desserts' Category

Recipe: ITALIAN FRIED DOUGH WITH HONEY

|November 8, 2011|read comments (0)
Author: Mama's Kitchen

One of gramma's favorites –

 
Well – not only was it one of her favorites but everyone in the family looked forward to these!

ITALIAN FRIED DOUGH WITH HONEY

These are to die for!!

In saucepan, boil 1 c. wine, 1 c. oil and ½ c. water; remove from heat; let cool.  Add 1 T. cinnamon, 1 T. ground cloves, 1 T. vanilla, grated rind of one orange; mix well.

Add enough flour to make a stiff dough; knead well; cover with bowl and let rest for 30 minutes.

Roll and cut into strips.
Place strips in hot lard (oil); fry; drain.

Heat honey with ground cloves; place fried strips in honey mixture; remove and sprinkle with hundred thousands.

Recipe: Pork, Yams, Potato Dressing –

|August 26, 2011|read comments (0)
Author: Mama's Kitchen

 

From 11/2010 –

The Sunday before Thanksgiving is a day I make sure I make a nice dinner for us because the rest of the week, with all the preparations being done, I will be cheating in the kitchen until the big meal on Thanksgiving.

I spend this time of the year really scrubbing everything in the house in preparation for the upcoming holidays. It's been like that in my family forever – everything has to be cleaned. But then again – I am cleaning every day of the year anyway – and I can thank my "Antiseptic Annie" mom for making me OCG! LOL –

Most of my family is anyway – I swear it.

I have very few things to pick up at the grocery store before Thanksgiving. I absolutely HATE shopping with crowds of idiots that do not know what they are doing and have no patience or manners. The roads are loaded with demolition derby drivers. Everyone is parked in handicapped parking – even those that are not handicapped; and parking lots are jammed with people, kids lagging behind, and the demolition derby drivers are driving faster than Nascar drivers! And if you think that is bad – give these same people shopping carts and turn them loose in the stores and it is total hell!

NEVER and I mean NEVER take a purse/handbag in the stores shopping! NEVER! Invest in one of those little purses you can hang on your neck and it holds your money, credit cards, license, and cell phone. Clip your keys to it using those clips that mountain climbers use.

My frozen turkey is in the refrigerator – thawing.

I'll start my baking Tuesday night. Wednesday I still take my babies to school and pick them up – and once I get home from there – I am in total hibernation until Saturday! No – I do not do the Black Friday routine. I do not appreciate pushing, shoving, ignorance, road rage, and drunks on the road. I have enough to take care of at home to keep me busy.

If I need to get any milk or eggs or fresh produce – I can do it Saturday or Sunday. Until then I'll have it all.

Our "last supper" is usually on the Sunday before. Then I cheat until Thanksgiving.

Skillet-Fried Pork Steaks, Steamed Yams, Potato Dressing, Applesauce and Creamed-Style Corn – with fruited gelatin for dessert with whipped cream on top.

First I drained a can of fruit cocktail, reserving the juice while I boiled my water. I measured the reserved juice into a measuring cup and it was about 3/4 cup – added cold water to make 1 cup and counted that as 1 cup of the cold water needed. I used 2 boxes of gelatin so I needed 2 cups of boiling water and 2 cups cold "liquid".

Heat my heavy skillet, then add my olive oil and heat that. While that was heating, I washed my pork steaks and patted them dry. Added to hot oil and seasoned with Kosher salt, cracked black pepper, garlic, parsley, and a bit of onion powder.

I placed my Louisiana yams in my steamer basket over boiling water until tender.

Meanwhile, I made my Potato Dressing

I began my potato dressing by melting butter in my sauce pan in milk with Kosher salt, fresh ground black pepper, and parsley. Since this was a "last minute" idea – I cheated and used instant potato flakes instead of cooked and mashed potatoes; combined and removed from heat.

Using my wok-shaped skillet, I melted butter and added chopped onion; sauteed until tender.

While the onions were softening, I diced a couple slices of seeded rye bread; added to onion saute; mix well; add to cooked potatoes.

Transferred to small pie plate covered with foil and placed in a 350* F. oven for 15 minutes – just enough to heat through.

Added milk to my canned creamed corn – heated through adding a bit of Kosher salt and pepper.

Stripped my sweet potatoes from their skins with a fork, added a tub of applesauce and my meal was complete.

Stirred my drained fruit into my strawberry-flavored gelatin that was partially set. Served with whipped cream.

Recipe: Great Gram’s Cake Fritters

|June 4, 2011|read comments (2)
Author: Mama's Kitchen

Great gram always had a house full of home-baked goodies! She baked all day. It's no wonder she won all kinds of contests and was admired by everyone. She was a great pastry chef!

This is just a "quickie" she would whip up while she was preparing fried dough for everyone to enjoy  (and don't forget – during those times you wasted nothing!):

Great Gram's Cake Fritters

She would slice (what Gramps would say was "stale" because it was made the day before) homemade cake into 1/4 – 1/2-inch slices and cut into ovals or rounds using a biscuit cutter.

In a low sided baking dish she would combine 1 egg with 1 cup milk, grated rind from one lemon, pinch salt and 1 teaspoon sugar. Then she would lay the cake ovals or rounds in this mixture until softened (not crumbly) – depending on the density of the cake, etc. and turn to coat the other side.

She would heat fat (lard in those days – but you can use shortening or vegetable oil – although we still use lard or it wouldn't be right to us) in a heavy skillet – about 1/2-inch deep. Carefully she would lift the cake pieces and place in the hot fat; browning on one side and then the other – adding additional lard if needed (depending on how many she was making – many times the recipe was more than doubled!)

Sprinkled with a mixture of cinnamon and sugar when removed from the skillet. Served plain or with hard sauce.  When I make them I sometime just sprinkle with confectioners' sugar or sugar, and I also serve them with a nice lemon or fruit sauce or even a nice chocolate sauce.

Slumps are similar to grunts except they are baked (or cooked on the stove top) uncovered instead of steamed. Called a slump because when it is served it has a tendency to slump in the dish.
 

Grunts are fruits (usually berries) cooked beneath a biscuit or dumpling dough. Grunts are steam cooked. They got their name from the sounds of the berries cooking.
 

Brown Betty is a baked pudding dessert made from fruit.
 

Pandowdy is made with pastry or bread dough covering fruits with the dough baked either separately from the fruit and added during the baking time or part way through baking it is removed from the oven and the dough is scored and pressed into the fruit and returned to the oven to finish baking. The dough is crisp and crumbly.
 

A buckle is made from cake batter topped with berries and a streusel type topping. The fruit and topping sink into the cake as it bakes. Sometimes the berries are folded in the batter.
 

A crumble is a dessert with crumb topping made from flour, sugar, and butter that is sprinkled over sliced fruit and when baked gives a crispy, crumbly topping.
 

A crisp is made using fruit as the bottom layer and a topping consisting of oatmeal, nuts, brown sugar, flour, cinnamon, and butter making a more granular topping than a crumble.
 

A cobbler is a deep dish fruit dessert with a thick biscuit or pie dough crust – similar to pie but the crust is thicker. Few recipes call for the crust to be on the bottom.
 
 
Hope this helps to clarify it for you!

The Sunday before Thanksgiving is a day I make sure I make a nice dinner for us because the rest of the week, with all the preparations being done, I will be cheating in the kitchen until the big meal on Thanksgiving.


I spend this time of the year really scrubbing everything in the house in preparation for the upcoming holidays. It's been like that in my family forever – everything has to be cleaned. But then again – I am cleaning every day of the year anyway – and I can thank my "Antiseptic Annie" mom for making me OCG! LOL –

Most of my family is anyway – I swear it.


I have very few things to pick up at the grocery store before Thanksgiving. I absolutely HATE shopping with crowds of idiots that do not know what they are doing and have no patience or manners. The roads are loaded with demolition derby drivers. Everyone is parked in handicapped parking – even those that are not handicapped; and parking lots are jammed with people, kids lagging behind, and the demolition derby drivers are driving faster than Nascar drivers! And if you think that is bad – give these same people shopping carts and turn them loose in the stores and it is total hell!

NEVER and I mean NEVER take a purse/handbag in the stores shopping! NEVER! Invest in one of those little purses you can hang on your neck and it holds your money, credit cards, license, and cell phone. Clip your keys to it using those clips that mountain climbers use.


My frozen turkey is in the refrigerator – thawing.
I'll start my baking Tuesday night. Wednesday I still take my babies to school and pick them up – and once I get home from there – I am in total hibernation until Saturday! No – I do not do the Black Friday routine. I do not appreciate pushing, shoving, ignorance, road rage, and drunks on the road. I have enough to take care of at home to keep me busy.


If I need to get any milk or eggs or fresh produce – I can do it Saturday or Sunday. Until then I'll have it all.


Our "last supper" is usually on the Sunday before. Then I cheat until Thanksgiving.
Skillet-Fried Pork Steaks, Steamed Yams, Potato Dressing, Applesauce and Creamed-Style Corn – with fruited gelatin for dessert with whipped cream on top.

First I drained a can of fruit cocktail, reserving the juice while I boiled my water. I measured the reserved juice into a measuring cup and it was about 3/4 cup – added cold water to make 1 cup and counted that as 1 cup of the cold water needed. I used 2 boxes of gelatin so I needed 2 cups of boiling water and 2 cups cold "liquid".

Heat my heavy skillet, then add my olive oil and heat that.

While that was heating, I washed my pork steaks and patted them dry. Added to hot oil and seasoned with Kosher salt, cracked black pepper, garlic, parsley, and a bit of onion powder.

I placed my Louisiana yams in my steamer basket over boiling water until tender.

Meanwhile, I made my Potato Dressing.

I began my potato dressing by melting butter in my sauce pan in milk with Kosher salt, fresh ground black pepper, and parsley. Since this was a "last minute" idea – I cheated and used instant potato flakes instead of cooked and mashed potatoes; combined and removed from heat.

Using my wok-shaped skillet, I melted butter and added chopped onion; sauteed until tender.

While the onions were softening, I diced a couple slices of seeded rye bread; added to onion saute; mix well; add to cooked potatoes.

Transferred to small pie plate covered with foil and placed in a 350* F. oven for 15 minutes – just enough to heat through.


Added milk to my canned creamed corn – heated through adding a bit of Kosher salt and pepper.

Stripped my sweet potatoes from their skins with a fork, added a tub of applesauce and my meal was complete.   Added some applesauce.


Stirred my drained fruit into my strawberry-flavored gelatin that was partially set. Served with whipped cream.