Pumpernickel Bread

Pumpernickel Coffee Bread

IN THE BREAD MACHINE

1 cup warm coffee

¼ cup molasses

1 tbsp butter

2 cups all purpose flour

1¼ cup whole wheat flour

2 tbsp cocoa

2 tsp salt

2½ tsp yeast

This is very good cocoa-coffee tasting bread.

Place all ingredients in bread machine in the order given.  Select dark for crust color, select 1.5 loaf size; select whole wheat setting.

© Crackerberries 2012

Bear Tribute - Our Blind Dog

One week ago today we had to say good bye to our best friend. 

This is a tribute to him.

I miss him so much!

Potato Chip Chicken

Hearty Grain Potato Chip

Oven Fried Chicken

3 cups hearty grain potato chips
8 saltine crackers

1 tbsp paprika

½ can beer

½ cup teriyaki sauce

1-1½ lbs chicken pieces

1-2 tbsp vegetable oil

Combine teriyaki sauce, beer and chicken pieces in zip lock bag and let stand in fridge all day. 

Finely grind or crush potato chips and crackers and mix with paprika.  Shake excess liquid from chicken and roll in chip crumbs.  Place in cast iron skillet with vegetable oil.  Bake 350° on hour and 15 minutes.

© Crackerberries 2012

Molasses Cookies

Roberta Buck’s Molasses Cookies

(My version)

1 cup sugar

½ cup (1 stick) real butter

1 cup sour cream

1¼ cup Grandma’s Molasses

½ tsp allspice

½ tsp ground cloves

½ tsp nutmeg

1 tsp ginger

1 tsp salt

1 egg

5 cups flour

¼ cup raisins

Preheat oven to 375°

In large mixing bowl, beat the sugar and butter together until light and fluffy.  Add egg and molasses and mix until well blended. 

In another medium bowl, combine flour, allspice, nutmeg, ginger, cloves and salt.  Slowly add to creamed mixture, alternating with sour cream until all mixed in. 

Berta rolls them out and sprinkles sugar on top but I'm not into the rolling out cookies much, so I opted for the easier version.

Using small ice cream scoop, drop portions on ungreased cookie sheets two inches apart.  Bake at 375° for 10-12 minutes. 

After 5 dozen, add raisins to remaining mixture…this will yield one more dozen. 

Immediately remove cookies from baking sheets to wire racks to cool completely. 

YUMMY in my TUMMY (and I don’t even like molasses cookies)!

© Crackerberries 2012

Spaghetti and White Clam Sauce

Pah-sghetti is a comfort food, don't you think?  With the loss of my dog, I'm needing lots of comfort.

Spaghetti and White Clam Sauce

2 tbsp extra virgin olive oil

2-3 cloves garlic, finely chopped

3-4 large mushrooms, sliced (1 cup)

1 6½ oz. can chopped clams, drained, reserve liquid

6-8 oz spaghetti

Fresh oregano and basil leaves

Parmesan cheese

Fresh ground black pepper

Cook spaghetti according to package instructions, drain, salt and pepper and set aside.

Sauté garlic in olive oil for 3-5 minutes until it starts to turn golden brown.  Add mushrooms, clams, oregano and basil and cook until mushrooms are lightly browned and, (you may use canned mushrooms and in that case, cook just to heat) fresh herbs are wilted.

Add 3-5 tablespoons of reserved clam juice.  Pour remaining clam juice over spaghetti and toss to coat.  Just before serving, spoon clam and veggies over spaghetti and sprinkle with parmesan cheese and fresh ground pepper, if desired.

© Crackerberries 2012

Annie Wilkes Spam Meatloaf

Annie Wilkes Meatloaf

1 lb ground beef

10 oz Black Pepper Spam

1 egg

1 medium onion, diced

½ cup Italian style bread crumbs

1 medium tomato, finely diced (Annie uses fresh, but I prefer canned for meatloaf)
1 can diced tomatoes

¼ cup ketchup

1 tbsp minced garlic

Mash the spam with a fork and combine all ingredients and mix well.  Shape into loaf in lightly greased baking dish.  Squirt Misery over top with ketchup and bake at 350° for 60-75 minutes.  Let cool for ten minutes before removing from baking pan to serving platter.

© Crackerberries 2012

Elvis Tribute

Uncle Churchill is so talented.  Who could have done a better tribute to Elvis than this?

Clam Cakes

If I can't go to New England to eat them, I'll make them in the South to feast on. 

Tasty Clam Cakes

2— 6.5 oz cans minced clams

1— 6.5 oz can chopped clams

2 eggs

½ - ¾ cup clam juice

¾ cup bread crumbs

1 cup all purpose flour

1 tsp baking powder

1 tsp onion powder

¼ tsp cayenne pepper (or more)

Drain clams and reserve clam juice.  In medium bowl combine flour, bread crumbs, baking powder, onion powder, cayenne pepper and mix.  Create a well in the center of the mixture.

In separate bowl, beat the eggs together and add ½ cup of clam juice.  Pour into well, and using a fork, mix until well blended.  (You may need to add a little more juice, but not too much). 

Let sit for ten minutes in fridge and then shape into ¼ inch thickness and three inch diameter patties.  Return to let stand in fridge for one hour.

Cook in skillet in hot oil for 2-3 minutes per side.  Drain on brown paper bags and serve hot, with cocktail sauce or tartar sauce.

© Crackerberries 2012

Soup

Tortellini Meatball Soup

1 lb ground beef

1 egg

½ cup Italian style bread crumbs

1 tsp minced garlic

1 large onion, coarsely diced

1 green pepper, chopped

1 cup sliced mushrooms

32 oz beef broth

32 oz tomato sauce

2 cups cheese tortellini

Combine ground beef, egg Italian style bread crumbs, and garlic, and shape into 1-inch size meatballs (22 balls).  Place in lightly greased baking dish and bake at 350° for 35-40 minutes, until browned.

Meanwhile cook cheese tortellini according to package instructions, drain and set aside. 

In Dutch oven sauté onion, green pepper and mushrooms for about 10 minutes.  Add beef broth, tomato sauce and tortellini.  Remove meatballs from oven and place in soup carefully.  Simmer for 45 minutes to an hour.  Serve with crusty bread.

© Crackerberries 2012

Hummus

Edamame Hummus

5 cups Edamame (1½ cups shelled)

¼ cup lemon juice

2 tbsp lime juice

¼ tsp sesame seed oil

2 tbsp olive oil

1 tsp minced garlic

2 tbsp creamy peanut butter

3 tbsp extra virgin olive oil

1/8 tsp cayenne pepper

¼ tsp ground coriander seed

¼ tsp cumin

1 tsp kosher salt

Cook edamame in boiling water for 10-12 minutes; drain, cool and shell.

Add lemon juice, lime juice, garlic, peanut butter and edamame to food processor (I use a blender).  Blend until smooth.  Add remaining ingredients and blend until well combined.  You may need to add a couple tablespoons of water during the blending process.   Spoon into serving bowl; let chill for at least 4-6 hours (overnight is even better) to incorporate flavors.  Serve with sliced veggies or Jalapeno Ranch Popcorn Chips made by Popcorn Indiana.  (YUM)!

© Crackerberries 2012

Shepherd's Spaghetti Pie

Pasta Style Shepherd’s Pie

½ lb spaghetti

½ lb ground beef

1 tbsp extra virgin olive oil

4 stalks celery, diced

1 small onion, chopped

1 cup diced banana peppers

1 tsp minced garlic

1 cup sliced mushrooms

1 packet onion soup mix

½ cup stout beer

2 tbsp butter

2 tbsp flour

1 cup milk

1½ cups shredded cheddar cheese

Fresh ground black pepper

Break spaghetti into thirds and cook according to package instructions.  Drain, rinse and set aside.

Preheat oven to 350°.

Sauté onion and celery in olive oil for 2-3 minutes; add ground beef, peppers, and garlic and continue cooking until burger is no long pink.  Add garlic, onion soup mix and beer and cook just until well blended and bubbly.  Spread mixture in lightly greased baking dish.

In medium sauce pan, melt butter, stir in flour and add milk all at once.  Stir constantly over medium heat until it starts to thicken.  Stir cheese just until it starts to melt.  Add pasta and mix well.  Pour past mixture over top of meat and vegetables.

Bake 350° for 30-35 minutes, until top starts to brown.  Remove from oven and let stand 10-15 minutes before serving.  Add ketchup if desired.

© Crackerberries 2012

Focaccio

Broccoli and Mushroom Focaccio

What the heck is focaccio?   My definition is sauce-less pizza.

¾ cup warm water

1 tbsp olive oil

1½ tsp salt

2¼ cups flour

1 tsp sugar

1 tsp yeast

Combine all ingredients in order given and select dough setting on bread machine.  When done, remove to floured board and pat out to ½ inch thickness.  Place on baking sheet dusted with cornmeal or flour.  Dimple dough with finger tips. 

Topping

1 cup fresh broccoli

1 cup fresh sliced mushrooms

5-7 black olives, sliced

2-3 cloves garlic, minced

½ cup chopped onions

¼ cup parmesan cheese

1 tbsp olive oil

¼ cup shredded cheddar

1 tbsp Italian seasoning

Preheat oven to 400°.

Brush dough with olive oil and sprinkle with parmesan cheese.  Top with sliced mushrooms, broccoli, onions, black olives, garlic and shredded cheddar.  Sprinkle with Italian seasoning and bake for 23 minutes.  Let cool slightly before cutting.

© Crackerberries 2012

Soup

Cabbage Onion Soup

4 cloves garlic, minced

1 large sweet onion, sliced

½ head small cabbage, shredded (4-6 cups)

4 tbsp butter

32 oz beef broth

12 stout beer (420 Sweet Water Extra Pale Ale)

1 package onion soup mix

3-4 slices of crusty bread, toasted until crunchy

½ cup shredded Swiss cheese

½ cup shredded mozzarella cheese

¼ cup parmesan cheese

Sauté garlic and onions in butter until tender and lightly browned, about 20 minutes.  Add cabbage, beef broth, onion soup mix and beer.  Bring to boil and reduce heat; cover simmer 30-45 minutes or until cabbage is tender.  Stir often.

Spoon into crocks or oven proof bowls and lay bread over top; sprinkle with cheeses and salt and pepper. Place under broiler for 2-3 minutes until cheese bubbles.  Let cool slightly and serve.

© Crackerberries 2012

Raspberry Fig Newtons

Raspberry Fig Newtons

They may not look real pretty, but they sure do taste yummy!

1 cup butter flavored Crisco + 2 tbsp water

1½ cups sugar

2 eggs

1 tsp baking soda

1 tsp cream of tartar

1 tsp vanilla

¼ tsp salt

¼ tsp cardamom

2¾ cups all purpose flour

2½ cups fig preserves

1 3 oz. pkg. raspberry flavored Jell-O

In a large mixing bowl beat sugar and Crisco together until light and fluffy.  Add eggs, baking soda, cream of tartar, vanilla, salt and cardamom and mix until combined. Beat in flour a little at a time until well combined.

Preheat oven to 375°.

In small bowl combine jell-o and preserves together and mix until jell-o is dissolved.

In batches spread cookie dough along the long edges of a cookie sheet making two rows on either side about 2½ -3 inches wide (cookie sheet will allow you to do two rows at a time).  Spread preserves along the edges of the dough one inch wide.  Bake 375° for nine minutes; remove from oven and gently fold over the dough side without the preserves on it.  Gently press down with spatula and bake an additional 5 minutes, remove and cut into bars.  Cool completely on wire racks.

© Crackerberries 2012

Muscadine Wine

Muscadine Wine

1 peck Muscadine grapes

3½ gallons water

15 lbs sugar

2½ tbsp yeast

Process grapes in blender so that they are almost liquefied; should yield about 8 quarts.  Fill blender with ½ cup water to each batch of grapes processed.  Place all ingredients in large vat (I use a cooler) and sprinkle yeast on top, cover and let stand 24 hours. 

Stir well at the same time every day, for the next ten days.  On the eleventh day, strain wine with mesh strainer into glass gallon jugs.  Seal as tight as possible and place in cool dark area without moving for six weeks. 

(There is no place cool in South Carolina so, we placed them on the porch under a table).  One jug exploded on the second day.  It is wise to place jugs in plastic bags or some sort of covering so that if you should have an explosion, the mess is minimal.  Otherwise, purple grape juice stains.

Four days prior to the end of the sixth week, loosen the covers on the jugs.  This will stop the fermenting process. 

 Strain the wine through cheese cloth into sterilized wine bottles, cork and process with wax.  There are no sulfites in this homemade wine.  The wine will start to turn to vinegar in about 18 months so when making this recipe, keep that in mind. 

The second batch I used the same recipe and infused 10 hot Chile peppers, seeds and all.  It has quite a bite to the flavor.  There is nothing quite like the flavor of a homemade batch of wine.

© Crackerberries 2012

Ravioli Chicken Alfredo

This one is for you, Robyn!

Ravioli Chicken Alfredo

1 cup shredded cheddar cheese

1 cup shredded Swiss cheese

½ cup parmesan cheese

1½-2 cups cooked chicken

2 tbsp butter

1 cup heavy whipping cream

½ cup milk

½ tsp fresh ground pepper

1 tsp parsley flakes

25 oz bag frozen cheese filled ravioli  

Combine cheddar cheese, Swiss cheese, parmesan cheese and parsley flakes in medium bowl and mix well.  Reserve ¾ cup of mixture

Cook ravioli according to package directions, drain and divide amongst four platters. 

In medium sauce pan melt butter; add whipping cream and milk and bring to boiling.  Reduce heat and simmer gently, uncovered 3-5 minutes or until mixture begins to thicken. 

Stir in chicken and cheese.  Spoon over ravioli and sprinkle with reserved cheese and fresh ground pepper; place under broiler for 1-2 minutes until bubbly.  Serve immediately.

© Crackerberries 2012

Turkey Balls

Captain John Derst

Sweet and Spicy Turkey Balls

¾ lb ground turkey

2 slices Captain John Derst Bread

½ tsp ground thyme

½ tsp marjoram

1 egg

Combine all ingredients in medium bowl and mix well.  Shape into 1 inch balls.  Place on lightly greased baking dish.  Bake 350° 45 minutes.

Meanwhile combine 1 cup green tomato cranberry sauce with ½ cup hot pepper pear jelly in small sauce pan with 1 tsp red pepper flakes.  Stir often.  Serve with meatballs for dipping or place meatballs right in sauce.

© Crackerberries 2012

Kugels

Garlic and Onion Kugels

Kugels originally were made from bread and flour, but later made with egg noodles and cottage cheese.  Later eggs were incorporated into the mix.  It is a specialty for Jewish holidays that is thought to bring unusual spiritual blessings.  Traditionally Kugels are baked in a single large pan, but using a muffin tin makes for the perfect serving size and each one has its own tasty browned edges.

1 cup pasta shells

1 stick butter

2 onions, chopped

3 cloves garlic, minced

1¼ cup cottage cheese

1¼ cup sour cream

1 tbsp poppy seeds

4 eggs

½ tsp pepper

1 tsp salt

Put oven rack in middle position and preheat to 425°. 

Cook pasta according to package directions, drain and rinse.

In heavy skillet, melt butter over medium heat.  Brush muffin tin with some of the butter.  Add onions and garlic to butter and cook, stirring often until well browned (15-20 minutes).  Transfer buttered veggies to large bowl and stir in pasta, sour cream, cottage cheese and poppy seeds.  Lightly beat eggs with salt and pepper and add to past mixture.

Spoon into muffin tins (fill to tops).  Bake until puffed and golden, 25-30 minutes.  Loosen edges of kugels with thin knife as soon as they come out of the oven, then let cool about 5-10 minutes before removing from the pan.  Serve as a side dish with meat or makes a great breakfast treat.

© Crackerberries 2012