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Modernizing an old Swedish bread recipe
Food Columnist Isn't it amazing how cooking in previous centuries has changed from the way we cook today? Can you imagine having to stoke the fire in the fireplace or stove to cook stews all day or bake bread. This week I would like to share with you a wonderful old Swedish bread recipe I recently received from my friend Mary Jo. Her mother took this old recipe and revamped it to making the dough in the bread machine. I served this dark bread over the weekend to my family from Fargo, N.D., along with a bowl of vegetable soup. They loved it! The recipe makes three nice loaves so I sent one home with my mom and dad for a special treat.
Ann's Dark Bread From Mary Jo
2-1/2 cups boiling water
1 cup oatmeal
2 tablespoons butter
1 teaspoon salt
1/4 cup molasses
1/4 cup brown sugar
5 cups bread flour
Pour the boiling water over oatmeal. Stir in the butter, salt, molasses and brown sugar. Let sit until lukewarm. Pour mixture into bread machine. Stir in a scant tablespoon yeast. Let mixture sit or what they call sponge rise for five minutes. Add bread flour. Run cycle on dough setting on your bread machine. When machine beeps, let dough rise 20 minutes in the machine. Knead down and put into a greased bowl covered with a dish towel until double in size. Form into 3 loaves and place loaves crosswise in a 8x11-inch lightly greased pan. Let rise again until double in size. Bake for 40 minutes at 375 degrees.
Sour Cream Harvest Bundt Cake
Serving size: 12
1/2 cup walnuts, chopped
1 teaspoon cinnamon
1/2 cup sugar
1/2 cup butter
1 cup sugar
2 cups flour
1 cup sour cream
2 eggs
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon soda
1-1/2 cups apples, peeled and finely chopped
Glaze:
3/4 cup brown sugar
2 tablespoons butter
1/2 teaspoon cinnamon
1/3 cup hot evaporated milk
Combine the walnuts, cinnamon and 1/2 cup sugar in a small bowl; set aside. In large bowl, cream butter and 1 cup sugar until fluffy. Add flour, sour cream, eggs, baking powder, soda and vanilla; beat 3 minutes. Prepare the apples; set aside. Grease and lightly flour a bundt pan. Spread half of the batter in a pan; sprinkle with half the nut mixture, then chopped apples. Sprinkle remaining nuts mixture over apples then spread remaining batter on top. Bake at 350 degrees for 50 minutes or until cake begins to pull away from sides of pan. Make glaze by putting all of the glaze ingredients in a blender, covering and processing on high until sugar is dissolved; set aside. Cool cake slightly on rack; remove from pan. Drizzle glaze/sauce over cake.
James' Fettuccine Alfredo
Serving size: 4
4 ounces cream cheese, cubed
1/2 cup grated Parmesan cheese
3/4 cup milk
1/4 cup butter
1/4 teaspoon white pepper
1/8 teaspoon garlic powder
8 ounces fettuccine, cooked and drained
1/8 teaspoon nutmeg
Mix cream cheese, Parmesan cheese, milk, butter, white pepper and garlic powder in medium saucepan; cook on low heat until cream cheese is melted and mixture is well blended. Toss with hot fettuccine. Sprinkle with nutmeg.
FOOD FOR THOUGHT: If most folks practiced what they preached, they'd be too busy to preach.
GARY'S TIP: When freezing fresh garden peas, green beans or butter beans, first boil them for five minutes; then cool. Pour vegetables and water into a bag, seal and freeze. The vegetables will taste much fresher later and you won't have poured off any of the vitamins.
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