Yesterday, minding my own business, I received a phone call. A friend from church called asking a few questions. In amongst them was whether or not I had a good Swedish Meatball recipe. That reminded me that I had not had Swedish Meatballs since I was a kid... okay, a teenager! Oh my goodness! And suddenly I had flooded memories of one of my favorite childhood dinners - why I never made it myself, I have no idea.
Of course, being me, I jumped on line to figure out what kinds of "good" recipes were out there. That's when I discovered that Swedish Meatballs take on many different forms! Who would of known!?! - Actually, I'm not all that surprised. Most foods have many different forms. Apparently Swedish Meatballs come in so many varieties because they were made from left overs and the sauce from whatever was in the house!
Okay, that aside, I do LOVE my mother's recipe. So, because it was asked of me, I called her up in the middle of her hectic life to ask her for it... which sent a flood of memories over her as well (because she's not made it since I left for college... long story). Anyway, without trying to make it myself...so I don't know if I still have the same LOVE for this recipe as I did... but thinking it still sounds awesome... I've included it for you! Enjoy!
Swedish Meatballs –From the recipe collection of My Mother!
Combine together:
½ lb hamburger
½ lb ground pork
½ c. dry bread crumbs (unseasoned)
¼ c. half and half
2 T. finely chopped onion
1 t. salt
½ t. ground all-spice
½ t. Worchester sauce
1 egg
Shape into 20 (1 ½ inch) balls
Cook in skillet over medium heat, turning occasionally, until brown. About 20 minutes.
Remove from pan; set aside. Drain fat, reserving 3T.
In same skillet, blend together (off heat):
3T. fat, reserved
3T. flour
Add:
½ c. water
Cook over medium-high heat, stirring until thickened. Remove from heat.
Add:
2 c. sour cream
¼ t. salt
Add meatballs, turning to coat. Serve over noodles. (we use egg noodles)
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Saturday, October 11, 2008
Saturday, April 19, 2008
Bagels, Please
A couple of days ago, Beth asked me if we had any bagels because that's what she wanted for breakfast. Since our family was not in a bagel-eating-zone (we go back and forth), we didn't have any for her. She was disappointed and simply said "I wish we had some bagels."
I had been meaning to try my hand at making some, so we went on-line and found a recipe. Last night, after everyone was in bed, I set out to try (Beth didn't know I was going to actually do it). She had a pleasant surprise this morning! And, if I do say so myself, they came out pretty good! Good enough that I think I've found another thing I'll be making myself instead of buying at the store. I'm sure I'll play around with the recipe because that's what I do, and in the process find several different ones we like. But for now, if you're interested, here's the link to the recipe I used!
Homemade Bagels Recipe From The Food Network
Wednesday, April 16, 2008
As Requested: The Recipe
I didn't include the recipe this last time because the blog was so long by itself... but I guess I should have! You'll love it if you've never tried it! And if you have tried it, you'll love to have the recipe (although I know many of you have it in our ward cookbook).
Betsey's Best Chocolate Chip Cookies
1c. butter, softened; 1c. brown sugar; 1c. sugar; 2 eggs; 2 tsp. vanilla; 2c. flour; 1 tsp. baking soda; 1 tsp. baking powder; 1 tsp. salt; 2 1/2c. oatmeal, ground; 16oz. semi-sweet chocolate chips; 1c. milk chocolate chips
Cream together butter and sugars. Add eggs one at a time. Add vanilla and beat well. Add flour with soda, baking powder and salt. Mix well. Grind oatmeal into flour in a blender; add and mix. Mix in chips.
Roll into ping pong size balls. Place on an ungreased cookie sheet. Bake at 375 degrees F for 7 to 8 minutes. Cool on sheet for 1 minute and removed to cool completely on rack.
*I'll admit that I put both eggs in at the same time. I also put in the soda, powder and salt before the flours and blend them well and then add the flours.
*I also only use 1c. of chips total. Sometimes I mix the above two types, most often it's just one type (and usually we choose to do dark chocolate instead of either above), and I've done them with M&Ms which the kids love for the colors.
**I was told that to flatten the cookies a little (they get really puffy) to take the pan out 1 minute before they were done and "drop" the pan onto the stove. I've noticed that this is not necessary when I bake with my confection mode.
Betsey's Best Chocolate Chip Cookies
1c. butter, softened; 1c. brown sugar; 1c. sugar; 2 eggs; 2 tsp. vanilla; 2c. flour; 1 tsp. baking soda; 1 tsp. baking powder; 1 tsp. salt; 2 1/2c. oatmeal, ground; 16oz. semi-sweet chocolate chips; 1c. milk chocolate chips
Cream together butter and sugars. Add eggs one at a time. Add vanilla and beat well. Add flour with soda, baking powder and salt. Mix well. Grind oatmeal into flour in a blender; add and mix. Mix in chips.
Roll into ping pong size balls. Place on an ungreased cookie sheet. Bake at 375 degrees F for 7 to 8 minutes. Cool on sheet for 1 minute and removed to cool completely on rack.
*I'll admit that I put both eggs in at the same time. I also put in the soda, powder and salt before the flours and blend them well and then add the flours.
*I also only use 1c. of chips total. Sometimes I mix the above two types, most often it's just one type (and usually we choose to do dark chocolate instead of either above), and I've done them with M&Ms which the kids love for the colors.
**I was told that to flatten the cookies a little (they get really puffy) to take the pan out 1 minute before they were done and "drop" the pan onto the stove. I've noticed that this is not necessary when I bake with my confection mode.
Thursday, April 3, 2008
When You Have Monkeys, Make Monkey Bread
Our house has turned into a bitter, whiny, life-is-unfair zone. Has anything really happened to make it this way? Well, no. Just that we should be able to be outside playing on swings, flying kites, taking walks, and playing at the playground! We can't, though, because there's still too much snow to safely walk with kids down the road that cars travel, the snow is in the melting-away-so-you-sink-into-black-holes mode (and still 2 1/2 feet or more at places), the swing set is still buried, the decks aren't clear yet, and what little ground is open is full of mud! I thought Cabin Fever was bad a month ago... it was nothing like this!
Yesterday afternoon I realized the kids just need a change of scenery, but where? Not wanting to drive some place to just keep them inside again, I figure we need to change things around here. Gabi and Beth even tried to go outside yesterday, but didn't last long for the above mentioned reasons.
Today, with my little monkey... and my big one... I thought "Monkey Bread!" When I can't do anything else, I bake.....and since Peter wants to be held ALL-THE-TIME, I can't do anything else. But this was a great idea because it changed the routine for Beth and Jeremy! (I'll be racking my brain for something Gabi can do to change things up when she gets home). They loved it, and are now happily playing, giving each other space, playing together quietly.....my house is s different place!
So, my new saying, "When you have monkeys, make Monkey Bread!" Hey, it worked today!
Here's our recipe (thanks to Grandma Nielsen who, I believe, found it in a cooking magazine a few years ago):
Dough: Take 2T of butter and butter a bundt pan. Set aside. In a small sauce pan, melt 2T butter (yes, another 2T) with 1 c. milk and 1/3 c. water just until warm. In a mixing bowl, combine 1/4 c. sugar and 1 pkg yeast. Add milk mixture, let set until yeast is bubbly. Add 2t. salt and lightly blend. Add 3 3/4 c. flour. Knead in mixer until dough forms a ball. Knead lightly the rest of the way by hand. Place in greased bowl, roll slightly to coat, cover lightly and allow to rise until double (about 1 hour).
Pat dough into an 8" square. Cut into 64 pieces. Combine 1 c. brown sugar and 2 t. cinnamon in a bowl. Melt 8 T. butter (one stick or 1/2 c.) in a separate bowl. Roll each piece of dough in the melted butter, then in the sugar mixture then drop in the bundt pan. Do this until all pieces are coated and in the pan. Sprinkle the extra sugar mixture over the pieces in the pan and drizzle the last of the butter over that. Cover lightly and allow to rise until puffy and 1-2"above pan (about 1 hour).
Preheat oven to 350 degrees. Bake 30-35 minutes until sugar mixture bubbles. Cool 5 minutes. Turn out onto a platter. Cool 10 minutes. The drizzle the glaze over the top (recipe below). Or, if you have picky kids who don't like the glaze (Gabi doesn't like glaze or most frostings) then put the glaze in a dish and allow the kids to dip their pieces in it.
Glaze: Mix together 1 c. powdered sugar and 2T milk.
Enjoy!
Yesterday afternoon I realized the kids just need a change of scenery, but where? Not wanting to drive some place to just keep them inside again, I figure we need to change things around here. Gabi and Beth even tried to go outside yesterday, but didn't last long for the above mentioned reasons.
Today, with my little monkey... and my big one... I thought "Monkey Bread!" When I can't do anything else, I bake.....and since Peter wants to be held ALL-THE-TIME, I can't do anything else. But this was a great idea because it changed the routine for Beth and Jeremy! (I'll be racking my brain for something Gabi can do to change things up when she gets home). They loved it, and are now happily playing, giving each other space, playing together quietly.....my house is s different place!
So, my new saying, "When you have monkeys, make Monkey Bread!" Hey, it worked today!
Here's our recipe (thanks to Grandma Nielsen who, I believe, found it in a cooking magazine a few years ago):
Dough: Take 2T of butter and butter a bundt pan. Set aside. In a small sauce pan, melt 2T butter (yes, another 2T) with 1 c. milk and 1/3 c. water just until warm. In a mixing bowl, combine 1/4 c. sugar and 1 pkg yeast. Add milk mixture, let set until yeast is bubbly. Add 2t. salt and lightly blend. Add 3 3/4 c. flour. Knead in mixer until dough forms a ball. Knead lightly the rest of the way by hand. Place in greased bowl, roll slightly to coat, cover lightly and allow to rise until double (about 1 hour).
Pat dough into an 8" square. Cut into 64 pieces. Combine 1 c. brown sugar and 2 t. cinnamon in a bowl. Melt 8 T. butter (one stick or 1/2 c.) in a separate bowl. Roll each piece of dough in the melted butter, then in the sugar mixture then drop in the bundt pan. Do this until all pieces are coated and in the pan. Sprinkle the extra sugar mixture over the pieces in the pan and drizzle the last of the butter over that. Cover lightly and allow to rise until puffy and 1-2"above pan (about 1 hour).
Preheat oven to 350 degrees. Bake 30-35 minutes until sugar mixture bubbles. Cool 5 minutes. Turn out onto a platter. Cool 10 minutes. The drizzle the glaze over the top (recipe below). Or, if you have picky kids who don't like the glaze (Gabi doesn't like glaze or most frostings) then put the glaze in a dish and allow the kids to dip their pieces in it.
Glaze: Mix together 1 c. powdered sugar and 2T milk.
Enjoy!
Monday, February 25, 2008
Who Will Help Me Make The Bread?
I'm sure you all remember the story of the Little Red Hen...well, this story strikes a cord with my kids because they know what it means to "make the bread". I was thinking about this again today as I was not only making bread, but grinding more wheat to fill the wheat container. Each kid takes a turn at grinding the wheat. Usually they take turns adding ingredients to the bread dough too (if I don't shu them off). Their favorite part is punching down the dough (and snitching a little at the same time). And in the end, no one can say they can't have any fresh, hot bread!
For me, though, making bread is something else all together. As long as I can remember my grandmother made homemade bread. It was called "Grammy Bread" which was then turned into "Grammy toast". The smell of fresh hot bread is a soothing comfort of loving family. It's a sense of peace and relaxation. (Comfort food)
My favorite parts of making the bread are when my hands are actually in the dough. I love the way it feels, and I love to kneed it. In fact, I have to be careful not to over kneed my bread. Every time I make bread, I am reminded of the people who made bread for me all growing up. My Grandma Boone... always. And My mother... for a nice treat and so we could "make" bread too.
To me, bread is a symbol of love and nurturing. I guess that's probably why I love to make bread so much. (And why I love that others love my bread so much.) I figure that if I put the time into making something vital for my family, then my love for them will some how trickle into the dough while I'm kneeding and fill my family up!
And for anyone who likes my bread or has lost my recipe (because you can't find it any where else), here it is... the most commonly requested of my breads, and the one my family loves the most:
Tara's Bread (All molassas in the winter, half molassas and half honey the rest of the year)
Combine in small sauce pan, 1 cup of butter (or margarine), 1/2 cup molassas (or 1/4 molassas and 1/4 honey) and 1 1/2 cups water. Heat until butter has melted. Remove from heat.
While that is cooling, combine in a mixing bowl 3 cups ground whole wheat flour, 2 cups rolled oats, 2 cups all-purpose flour, 1/2 teaspoon salt, 4 1/2 teaspoons active yeast (or two packages). Add two eggs and blend well. Now add the mixture from the saucepan. Kneed for 5 minutes. Add up to 1 more cup of all-purpose flour and kneed another 3 minutes. Remove from bowl and kneed by hand until smooth.
Place in a greased bowl, roll to coat, cover lightly. Allow to rise until doubled (about 1 hour). Punch down, divide into two equal parts. Roll into loaf shape, place in greased bread pans, roll to coat, cover lightly and allow to rise until double (about 30 minutes - 1 hour). Bake in a preheated oven at 375 degrees for 40 minutes. Remove from pans immediately and place on a cookie rack on their sides to cool. Cover with a towel to allow slow cooling.
For a softer crust, when loaves are warm (but not hot), place in a plastic bag. Leave the bag open so moisture can escape. When completely cool, completely close bag to keep fresh.
Can't you just smell the fresh bread now? Enjoy!
For me, though, making bread is something else all together. As long as I can remember my grandmother made homemade bread. It was called "Grammy Bread" which was then turned into "Grammy toast". The smell of fresh hot bread is a soothing comfort of loving family. It's a sense of peace and relaxation. (Comfort food)
My favorite parts of making the bread are when my hands are actually in the dough. I love the way it feels, and I love to kneed it. In fact, I have to be careful not to over kneed my bread. Every time I make bread, I am reminded of the people who made bread for me all growing up. My Grandma Boone... always. And My mother... for a nice treat and so we could "make" bread too.
To me, bread is a symbol of love and nurturing. I guess that's probably why I love to make bread so much. (And why I love that others love my bread so much.) I figure that if I put the time into making something vital for my family, then my love for them will some how trickle into the dough while I'm kneeding and fill my family up!
And for anyone who likes my bread or has lost my recipe (because you can't find it any where else), here it is... the most commonly requested of my breads, and the one my family loves the most:
Tara's Bread (All molassas in the winter, half molassas and half honey the rest of the year)
Combine in small sauce pan, 1 cup of butter (or margarine), 1/2 cup molassas (or 1/4 molassas and 1/4 honey) and 1 1/2 cups water. Heat until butter has melted. Remove from heat.
While that is cooling, combine in a mixing bowl 3 cups ground whole wheat flour, 2 cups rolled oats, 2 cups all-purpose flour, 1/2 teaspoon salt, 4 1/2 teaspoons active yeast (or two packages). Add two eggs and blend well. Now add the mixture from the saucepan. Kneed for 5 minutes. Add up to 1 more cup of all-purpose flour and kneed another 3 minutes. Remove from bowl and kneed by hand until smooth.
Place in a greased bowl, roll to coat, cover lightly. Allow to rise until doubled (about 1 hour). Punch down, divide into two equal parts. Roll into loaf shape, place in greased bread pans, roll to coat, cover lightly and allow to rise until double (about 30 minutes - 1 hour). Bake in a preheated oven at 375 degrees for 40 minutes. Remove from pans immediately and place on a cookie rack on their sides to cool. Cover with a towel to allow slow cooling.
For a softer crust, when loaves are warm (but not hot), place in a plastic bag. Leave the bag open so moisture can escape. When completely cool, completely close bag to keep fresh.
Can't you just smell the fresh bread now? Enjoy!
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