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SO....You
tire from making nutrolls, pecan tassies, etc. and are looking for the more
traditional tastes. I pulled out
some journals from 1986 and 1987 to gather these, but I will not vouch for the
exactness of the quantities. You
may need to experiment to get the right flavor for you, and to adjust cooking
times.
The first recipe is for --
Fars
Peel and cut 1 lb of apples, and place the thin slices in a glass dish. Cover
them with 1 cup of cider brandy and 1/2 lb of sugar. This will have to marinate overnight. The next day make a batter from 1/2 lb flour, 5 eggs, and 8
oz of milk. Add the apple
mixture to your dough, and pour all into a pie plate.
Cook at 350F for about an hour.
Pears
of Dagda
Peel and core 6 medium pears. To this add 1/2 pint red wine, 1/3 cup sugar, 1
teaspoon Tia Maria, and a dash of cinnamon.
Heat this slowly, serving hot. (I
must apologize, the only way I made this was over a camp fire.)
Baked
Trifles
You may have some left over cake, and this is a wonderful way to use it.
Take about 5 or 6 slices of the cake, and spread a little raspberry jam
on it then place on the bottom of a baking dish.
Mix 2 cups of milk, 2 beaten egg yolks, and 1/4 tsp. vanilla then pour
over the cakes. Sprinkle about a
tablespoon worth of sugar across this. Set
your oven for around 350F and cook for about forty minutes to an hour.
Beat the eggs whites, and add sugar once stiff.
You will spoon this over the cakes, and replace in the oven for a few
minutes to brown. This in
conjunction with the aforementioned pears is wonderful!
While
in Manx, this wonderful pudding recipe was made for me.
I managed to pry the recipe out of the kind lady with a song....
Manx Pudding
Mix 1/2 lb of flour with 1/4 tsp. salt. Now
make a depression in the center and pour in a mixture of 1/2 pint of milk and 2
eggs. Add 1 oz of currants and put
in a basin to steam for two hours.
Cake
of Avalon
Cream 4 oz of butter and 2/4 cup of sugar.
Add 2 eggs, then fold in 2 1/2 cups of flour and 3/4 cup of milk.
This will make a soft dough. Roll this out, and spoon 1 lb of stewed
apples on one half. Now fold the
other half of the pastry on top. Bake at 400F for about a half hour.
Vanilla Cake
You will need the following:
1/2 lb blanched almonds
2 lbs of flour
2 eggs
1 1/2 lbs butter
1 lb sugar
1 tsp. vanilla extract
Combine all the above into a solid dough. Tear
it apart into small rounds, and bake until brown ( About 375F for 20-35 minutes
)
Soda
Cakes
Remember the lady in Manx? Well she must have enjoyed the song, for she also
gave me this recipe.
Mix 1/4 lb lard with 3 1/4 lbs flour until it resembles fine breadcrumbs.
At this point add 1 tsp. of salt, 1 tsp. bicarbonate of soda, and enough
buttermilk to make the dough soft.
Roll this out so it is 1/4 inch thick and cut into small square shapes.
Bake on a griddle over a slow fire (Low heat on an oventop) making sure
to brown both sides.
Finally
to wash it down, a quick version of mead...
Athol Brose
In a large pan place 1 lb of honey and 1 cup of cold water. Heat until the honey
dissolves. Add 1 1/2 pints of whiskey or a dry white wine.
Stir until it becomes frothy.
I
went through a journal of sorts long ago and found a recipe which was served
around holidays and special occasions. Now
some aspects of this recipe had to undergo a bit of change as one or two of the
plants are extinct or just too expensive. You
may recognize it as a rice pudding, but one or two of the items show just
how old this recipe is!
To make it you will need the following:
1/2 cup of rice
1/2 cup of sugar
1/2 cup of raisins
1/4 tsp. salt
1 tsp. cinnamon
1/2 cup currants (extinct berry)
3 cups of milk
3 eggs, beaten
1 1" piece of vanilla bean
(* or 1tsp vanilla extract)
3 egg yolks
Marrow from two (2) bones
Boil the rice in two (2) cups of water for about five minutes.
Drain. Scald the milk with
vanilla and then remove the bean. Add
the sugar, rice, and cinnamon to the cream which you will now simmer gently for
20 minutes. Meantime soak the currants and raisins in a little boiling water.
Mix the beaten eggs and egg yolks with the remaining milk. Strain this into the rice with the drained currants and
raisins. Stir in the marrow, cut up
small, and pour into a shallow oven dish. Bake for 35-40 minutes at around
350-375F until the custard is set. Cool
and chill.
Pumpkin
Rice Pudding.
You will need the following:
2 cups of pumpkin
1/2 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. salt
3/4 cup sugar
1 tsp. grated orange rind
Combine this in a mixing bowl.
In a separate cup combine:
1-2/3 cups milk
2 eggs
After mixing that well, add to the aforementioned dry mix; then add:
1/2 cup of raisins
2/3 cup uncooked instant rice
Place the pudding mix into a greased casserole dish, then place that dish in a
shallow pan of hot water.
Bake this at 350F for around an hour. You
may opt to stir occasionally to blend the mixture.
Serve warm.
Hey
Pappy!
What's for Supper?!?
Well, I am down with the flu and I don't know what to do. If'n it's ok wit you, I'll get some help from cuzzin Lulu.
She makes a wonderful breakfast pie, that makes me say "me oh
my!"
This is a recipe that was mentioned in a book I read in Kentucky, and noted that
this was made for the Rendezvouers who came out of the hills.
You will need the following:
1 9" unbaked pie crust (This is my
conversion)
1 lb. sausage
1 cup light cream
1.5 cups grated swiss cheese
1/4 cup sweet red pepper chopped
4 eggs
1/4 chopped green pepper
Brown sausage. Drain. Mix sausage and cheese together in bottom of plate.
Combine and pour remaining ingredients over this.
Bake for 40 minutes at 375F. Enjoy!
Hey
Pappy!
What's for Supper?!?
This here be a recipe dat we published back in 1992, but so many missed it we be
bringing it back to you.
We got bear paws roasted, coffee nice'n hot, potatoes baked in their jackets,
and sauerkraut right out of the pot. The bread is baked, the butter set, and to
top it off, the honey that this bear didn't get!
That is the dinner menu for this issue.
This recipe was sent in by a very nice lady and her husband.
You will need the following :
4 small bear paws, skinned
(I just use two big ones!)
1 tsp. cinnamon
1 tsp. allspice
4 slices of salt pork
1 cup water
Seasoned flour
4 Tbs. bacon fat
2 onions, sliced thin
You are going to dust the paws with the seasoned flour, and brown them in a
skillet with the bacon fat.
Once browned put them in a casserole dish and sprinkle on the cinnamon, salt,
allspice, and pepper.
Brown the onions in bacon fat, then arrange them over the paws. Place the salt
pork on top, and finally ad the water.
Roast covered at 340 F for about 4.5 hours, or until tender.
If you have any unique recipes like this, or anything related to the Trade
Blanket, etc. please send it in. Thank you.
Dandelion
Wine
Although it is a little late to be making this most excellent vintage, here is
the recipe for this coming spring. Actually
recipes. There is one recipe that
my grandfather made every year, and one that I recently learned from a mountain woman. You must realize that with a little time and care, you will
arrive with a wonderful full bodied wine that goes great with about everything!
Recipe #1 (Grandfather's) You will
need the following ingredients:
15 Qts dandelion blossoms, 3 gallons cold water, 15 lbs of sugar, two-and-a-half
lbs raisins, 1 cake of yeast, a dozen oranges (rind and juice), a half dozen
lemons (rind and juice), and a lot of patience!
You are going to simmer the blossoms in the water for about three hours.
Afterward, you will strain it. Now
take the pure liquid and put it back in the kettle, add the sugar, bring it to a
boil. Once the sugar has dissolved,
take it off the stove, strain through cheesecloth, and let stand until luke-warm.
At this point, add the yeast. Patience.
Let it stand for about three days, covered, and you must skim it once
(and only once) a day. It is
purifying itself.
Peel the orange and lemon rind, avoiding the white area. You will take the rinds and simmer them in water for about a
half-hour (You will use just enough water to cover the rinds)
In this time, squeeze the juice out of the lemons and oranges.
Afterward strain both, and add to the standing liquid.
You should have about five gallons at this point.
Now pour the wine into a cask, add the raisins, and leave the cask open
for one day. Seal it tightly the
next day, and let it sit for six months. Patience.
Now when you open it, you can bottle it and serve at your leisure.
Reward!
Recipe #2. Her recipe calls for 4
quarts of dandelion blossoms, 4qts of water, 3 lbs of sugar, 3 lemons sliced,
and 1 yeast cake (found in the dairy section)
She informed me to combine the blossoms and water and let them sit for
about nine to eleven days. Then take cheesecloth and strain the juice and squeeze out
the blossoms. Now you are to add the rest of the ingredients, and let it
sit yet again for nine to eleven days. Then
you strain it again, and leave the pure liquid in an uncorked bottle until it
stops, "workin'. If'n ya
don't, it'll blow its top!" Cork
it, and its all set! Happy wine
making to you!
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