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Archive for March, 2010


Before I retired in 1994, I worked for 30 years for a manufacturers’ rep.  In the late 1980s, he began dealing with German firms and I took German lessons to help in translating correspondence and in writing reasonably clear German letters.  My boss’ wife jumped at the opportunity to have me translate German recipes she had collected and this is an adaptation of one of them.  It makes a thin, not-too-rich treat for breakfast.

APPLE PECAN KUCHEN

  • 1 Tblsp. butter
  • 2 cups thinly sliced tart apple (about 1-1/2 medium apples)
  • 3 Tblsp. sour cream
  • 3 Tblsp. milk
  • 3 Tblsp. vegetable oil
  • 1-1/2 cups plus 2 Tblsp. granulated sugar
  • 1/2 tsp. grated lemon peel
  • 1/4 tsp. salt
  • 1 tsp. baking powder
  • 1 cup plus 2 Tblsp. all-purpose flour
  • 2 tablespoons pecans
  • Cinnamon Topping:  1 tsp. cinnamon mixed with 1/4 cup granulated sugar

Preheat oven to 350 degrees F

Spray or oil an 8″ baking pan

In a small skillet melt the butter over medium heat and add the sliced apples.  Saute, turning occasionally, for about 5-7 minutes, until apples are softening but not browned.  Set aside.

In a medium bowl mix together the sour cream, milk, oil and sugar.  Whisk in the lemon peel, salt, and baking powder.  Stir in the flour – the batter will be thick.  Spread the batter in the prepared 8″ pan, using fingertips dampened with water to push the batter in place.  Spread the sauteed apples on top of the batter and sprinkle on the pecans.

Bake for 25 minutes @ 350 degrees F.  Remove pan from oven, sprinkle cinnamon topping on the apples and return cake to the oven to bake for 5 minutes more.

Place on a wire rack to cool slightly – best when still warm.

Enjoy a serving of American-style kuchen.

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My husband’s family was from Whitley City, McCreary County, Kentucky – near Cumberland Falls.  His mother, Nettie, and her sister, Anne, lived to be in their late 90s – funny, active, energetic.  Aunt Anne belonged to the McCreary County Senior Citizens and in 1983, the group published a cookbook, “Home Cooking Secrets of McCreary County Senior Citizens”.

One of the first recipes I tried was Lemon Chess Pie submitted by Charita Farris.  I have a note beside the recipe, “Excellent- 11/83″.

Each year, I bake the pie at least once during the winter, following Charita’s recipe exactly.  This year, I suddenly realized spring is here and I haven’t made the pie yet.  So, we’re having it for dinner today.

KENTUCKY LEMON CHESS PIE

  • Unbaked pastry for single crust 9″ pie (see my recipe here)
  • 2 cups granulated sugar
  • 1 Tblsp. all-purpose flour
  • 1 Tblsp. yellow cornmeal
  • 4 eggs, unbeaten
  • 1/4 cup melted butter
  • 1/4 cup milk
  • 1/4 cup lemon peel, grated*
  • 1/4 cup lemon juice*

Preheat oven to 375 degrees F

In a medium mixing bowl, place sugar, flour, and cornmeal.  Toss with a fork.  Add eggs and whisk together until smooth.  Add butter, milk, grated lemon peel and lemon juice.  Mix well.  Pour into the unbaked 9″ crust.

Bake @ 375 degrees F for approximately 45 minutes until the top and crust are golden brown.

Place pie on a wire rack to cool.  It’s quite rich and delicious.

*Here’s a good way to always have lemon juice and lemon peel on hand for your favorite recipe.

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Whenever I find a good buy on lemons in bulk – such as a bag I bought at Sam’s – I process them immediately for the freezer.  I had read that freezing whole lemons was a good idea, but it didn’t work out for me.  I prefer to wash and dry the lemons, then grate all of the peel to be placed in small containers for the freezer.

Then, I juice the lemons, strain out the seeds and pour into a container for the freezer.

From today’s lemons, I got two small containers of peel and a pint of lemon juice.

A few minutes on the kitchen counter will thaw the peel enough to get a teaspoon or two and a minute or two in the microwave thaws the juice enough to measure.  There doesn’t seem to be a problem with re-freezing.

I like to use fresh lemon juice in my cooking and I haven’t been able to notice a difference when using the frozen.  It’s handy when cooking just for my daughter and myself every day or for fixing meals for guests on holidays and weekends.

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When I was a high school junior in 1949,  one of our assignments in English class was to write an autobiography.  A portion of my life story was about visiting the old Sixth Street Market with my mother and little sister.  In 1936, our family had finally left the home of relatives during the Great Depression and rented a one-room flat on Elm Street in downtown Cincinnati.  My 20-something father had a job on the WPA and my teenage mother made the one room into a comfortable home and took care of my sister (age two)  and me (age four).  Since we didn’t have an ice-box, one of our daily chores was to walk about 4 blocks to the Sixth Street Market to get our supply of perishable food.  My father would tell my mother what to fix for supper, give her a list of ingredients and the money to cover it, and we made our way through the city streets which were completely unfamiliar to my mother and her small-town upbringing.    Since my memory at age 16 was much sharper than it is now, I’m offering my chapter on this experience from my 1949 high school autobiography, exactly as I wrote it then.  Accompanying the piece are pen and ink sketches I did in 1992, using old Cincinnati photographs as my reference.

MARKET DAYS

“One of my earliest memories is that of going to the Sixth Street market with Mother and Shirley.  Each day we took the trip and made our rounds of the stores.  In the butcher shop, the friendly butcher always presented Shirley and me with a fat, juicy hot dog.  You can imagine what kind of picture we presented walking along the street, hanging onto the handles of Mother’s shopping bags, munching hot dogs.

Sixth Street market was a fascinating place, always bubbling over with loud-mouthed vendors who tried to out-do each other in shouting their bargainsI can remember the outdoor stalls and the piles of fruits and vegetables each one contained.  The apples and oranges were wrapped in flimsy, red tissue paper, and an abundance of these wrappers could be found laying on the pavement near the stalls.  The vendors of oranges or lemons were always anxious to cut one of the fruits in half in order to show the good quality of their products.

There was a row of little shops along the street and we frequented all of them.

One shop was full of poultry products.  Cages of cackling chickens were setting all around the room.  That queer, stale odor that goes with fowls filled the shop and floated out of the open door into the crowded street.  Men with blood splattered aprons were on hand to kill any chicken the customer might desire.  Fresh eggs could also be purchased as well as fat ducks.  The chatter of the men, the demands of the customers, and the quacks and clucks of the fowls added to the general confusion of the shop.

In the very middle of the square was a huge meat house.  It was very quiet and cool in the house, and it proved to be a welcome place to enter from the scorching street.  Great halves of beef hung on the walls, and fat,  jolly butchers cut the scarlet meat and wrapped it in brown paper taken from a big roll that was kept on the counter.  Attached to the ceiling was a large ball of string with the loose end hanging down so that the butcher could grasp it and use it in wrapping the packages of meat.  Through the windows of the showcase,  I could see heaps of juicy, soft hamburger; strings of pink hot dogs; piles of lean steaks and chops; and smooth, red liver laying beside big hunks of rich, yellow cheese.

At the very end of Sixth Street was a little store which sold such articles as tobacco, cigarettes, gum and candy.  Mother would always take us to the store and let us choose a piece of penny candy.  There was never any hesitation – Shirley and I always chose “candy fudges”.  Sometimes, we purchased dark, rich chocolate ones, but more often we chose the creamy, smooth vanilla squares of fudge.

On our way home from the market we passed an ancient Jewish synagogue.  It was a gloomy-looking building, its dark, yellow walls covered with vines.  Surrounding the temple was a short, wide wall, and my sister and I delighted in walking on top of it.  We thought that we were performing quite a daring feat, although the wall was only two feet tall.  At the end of the wall, we scrambled down with mixed feelings of satisfaction and regret that the fun was over, and headed for home.”



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I was trying to think of something Irish to have for lunch this Sunday before St. Patrick’s Day.  My family doesn’t care much for corned beef and cabbage, but I thought, sauerkraut is a form of cabbage and combined with corned beef and Swiss cheese on rye bread it becomes something my family does like – what my youngest daughter calls “O’Reubens”.  So, we had these sandwiches (see recipe here)

along with a Bailey’s Marbled Cheesecake (see recipe here)

and a bottle of Guiness for those who wanted it.

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My oldest daughter mentioned she would like to have some old-fashioned green beans, potatoes and ham for supper.  I thought this might be a good time to make some Crispy Corn Muffins to sop up the “pot likker.”

I used one pound of green beans with stems removed and broken, one medium onion cut into quarters, 6 small red new potatoes, halved, and a cup of cooked ham.   Put everything in a big pot, covered with water and cooked on medium heat about an hour until the vegetables were tender.

Added some salt and pepper to taste and the entree was finished.

The corn muffins were an invention of mine back in the early 1980s when my teenage daughter kept pestering me to make corn muffins crispier.  This technique satisfied her and she makes them this way now for her own family.

CRISPY CORN MUFFINS

  • 1 egg
  • 1/4 cup granulated sugar
  • 1/4 cup vegetable oil
  • 1 cup milk
  • 1 cup yellow corn meal
  • 1 cup flour
  • 1 Tblsp. plus 1 tsp. baking powder
  • 1/2 tsp. salt
  • 2 Tblsp. additional cornmeal for muffin tins

Preheat oven to 400 degrees F.

Oil cups of a 12-cup muffin tin.  In each cup place 1/2 tsp. of cornmeal, then pick up the tin and rotate to cover the bottom and up the sides of the cups.

In a large mixing bowl whisk the egg, then add the sugar, oil and milk, whisking until smooth.

In a small bowl, mix together 1 cup of cornmeal, the flour, baking powder and salt.  Add to the egg mixture and stir just until all of the dry ingredients have been absorbed.  Divide among the 12 prepared cups in the muffin tins.

Bake @ 400 degrees F for 15 minutes until tops are just starting to brown.

Remove muffin tin from oven and immediately with a knife loosen around the edges of each muffin, then use a tablespoon to move the hot muffins to a baking sheet.  Return the muffins to the oven to bake for an additional 5 minutes until the tops are golden brown.

Remove muffins to wire rack to cool slightly.  Best when eaten while still warm.

This wasn’t my southern husband’s favorite version of cornbread, but the rest of us loved it.

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Johnny and Martha

They stand in sepia tone, his arm around her waist,

An inscription penciled on the border – “Johnny and Martha, 1933″

The grandchildren laugh and say they look like Bonnie and Clyde,

Reminiscent of depression-era robbers from an old movie.

They’re right – his darkly handsome face glowers at the camera,

She looks stern with her ash blonde hair tucked under a cloche.

They didn’t have the adventures of their look-alikes,

They only struggled to raise their family in hard times

And one day showed old snapshots to their grandchildren.

Honorable mention, 1997 Ohio Poetry Day Contest

Today, March 9, 2010, would have been the 78th wedding anniversary of my parents, Johnny and Martha.

They were married in 1932 in the middle of the Great Depression by a justice of the peace with only their parents in attendance – Mother was 15 and Daddy was 19.  In spite of their young age, they were always loving, strict, conscientious parents to my little sister and me.

Daddy passed away in 1978 and Mother, in 1991.


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I found this recipe in a publication I subscribed to in the 1980s called Blue Ribbon Gazette, a collection of prize winners from county and state fairs around the country.

RAISIN CRISSCROSS COOKIES

  • 1/2 cup margarine (Imperial)
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 tsp. lemon extract
  • 1-3/4 cups all-purpose flour
  • 3/4 tsp. cream of tartar
  • 3/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup raisins

Preheat oven  @ 350 degrees F.

In a large bowl, thoroughly mix margarine, sugar, egg and lemon extract.  In a medium bowl, blend flour, cream of tartar, baking soda and salt.  Add gradually to the margarine mixture.  Stir in raisins.

Roll into 1″ balls and place on ungreased cookie sheet about 2″ apart.  Flatten with a fork dipped in flour, making a crisscross design.

Bake in a preheated 350 degree  F oven for about 8 minutes until cookies are light golden brown on the bottom and at the very edges.  Remove to a wire rack to cool.

Yield:  Approximately 3 dozen cookies

Notes from my recipe binder:  “7/3/88 – Excellent, very lemony.  Don’t double recipe, don’t overbake.  I entered in Hamilton County Fair (Cincinnati) 1988.  I had a batch made up for the fair in the freezer and after sampling, the two girls wound up eating them all and I had to make some more for the fair.”

I don’t believe the cookies won anything at the fair, but the family likes them.

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This quilted wall hanging is a collaboration between my oldest daughter and myself.  It started with my purchasing a book at a quilt show in Lebanon, Ohio, Liberty Homestead 25th Anniversary Celebration. We chose a piece called “Prairie Flower Bouquets” which had 7 flower patterns for embroidery.  The design intended for the flowers to be a very simple primitive style of embroidery, but since my daughter has been winning embroidery awards for years, she did a much more elaborate hand embroidered version of each panel.

I was in charge of piecing the blocks by machine and wanted to do something that would frame the embroidered blocks and have a “prairie” look.  I found a block called “Wild Goose Log Cabin” on my Electric Quilt 6 software and sized it for a 7″ block.

My daughter did the hand quilting and I added the binding by machine.

We thought the joint effort turned out pretty well.

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