December 14, 2024 | Posted in:

Traditional Slovakian cookies with a handwritten recipe card.

Slovakian Roshky (“Rushki”)


Submitted by: Sarah
Recipe origin: Slovakia / Minnesota

Roshky (spelling varies) is probably the most special recipe in our book. It was handed down from our matriarch, who died a few years ago, and her family was from Slovakia. Roshky are Slovak cookies and our family makes them every Christmas; it’s one of our traditions.

6 c. flour
1 lb butter
2 Tbsp. sugar
2 tsp salt
6 egg yolks
1 1/2 c. milk
1 pkg yeast

Filling:
10 oz walnuts, ground fine in food mill or processor
1 c. sugar
6 egg whites
Powdered sugar and flour for rolling dough

In a large bowl, mix sugar, flour and salt. Cut in butter with a pastry blender. In a separate bowl, dissolve yeast packet in lukewarm milk. Add slightly beaten egg yolks, reserving egg whites in refrigerator for filling, to the milk. Stir into dry ingredients. Knead in a little flour to make the dough smooth and not so sticky. Cover and refrigerate overnight. When ready to make filling, set out egg whites so they are room temperature before beating. Grind nuts finely. Place ½ to ¾ of egg whites in a bowl. Beat the egg whites with a mixer, gradually add 1 c. sugar while beating egg whites until stiff. Fold the nuts in. If too thick, add more egg white.

Preheat oven to 350°. Use a small amount of flour to work a snowball size piece of dough until smooth and elastic. Use equal parts of powdered sugar and flour on the rolling surface and rolling pin as this helps keep the dough from getting tough. On a cutting board, roll into thin squares and then use a sharp knife to cut the dough into 3″ rectangles. Thinner is better, you may want to then roll the individual pieces a bit. Spread a ½- 1 teaspoon of filling in the center of each piece. Roll up the dough, shaping into crescents and press to seal the ends. Place on a lightly greased cookie sheet. Place seam down to help hold the filling. Bake about 10 minutes, or until lightly browned.

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A slice of homemade mincemeat pie with ice cream.

Merry Meatless Mincemeat Pie


Submitted by: Amy
Recipe origin: England / Georgia

My dad, Bill, loved mincemeat pie, and he and my grandfather would sneak into the kitchen in the night to snack on it. I was afraid of it as a child–why is it called mincemeat? Could someone be trying to sneak gravy into my pie? The flavors are intense and perhaps a bit off-putting for children, and my grandfather’s comments about how it “put hair on your chest” probably weren’t helpful either. In olden days, mincemeat pie really contained minced meat (e.g. venison) along with all the fruit. My mother didn’t use meat, as I recall, but she did use beef suet. I don’t want to hunt for suet, so I go with butter instead. The filling can be prepared and refrigerated several days ahead–it’s a labor of love, so I highly recommend making ahead and finding victi–I mean volunteers–to help with all the chopping. You can simply serve the filling over ice cream, too, and skip the crust-making. May this pie be worth a midnight trip to your kitchen.

Dough for double pastry pie crust
1 ½ lb Granny Smith apples, peeled, cored, diced ¼-inch (about 3 large)
1 ½ lb Golden Delicious apples, peeled, cored, diced ¼-inch (about 3 large)
1 cup dried currants
1 cup golden raisins
¼ cup diced candied orange peel
2 tablespoons finely diced candied ginger
¾ cup packed dark brown sugar
Grated zest and juice from 1orange
Grated zest and juice from 1lemon
1 stick (4 oz) unsalted butter, cut into 8 pieces
1 teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon allspice
¼ teaspoon ground cloves
¼ teaspoon table salt
1 ½ cups apple cider, divided
1/3 cup Calvados or other brandy
1 tablespoon boiled cider (optional)
1 tablespoon milk, for crust
1 tablespoon sugar or sparkling sugar, for crust

Place all ingredients except brandy, ½ cup cider, milk, and sugar for crust in a large heavy saucepan on med heat. Bring to boil, then reduce heat to med-low and simmer gently, stirring occasionally, 3 hrs. Mixture will thicken and darken.

Stir in remaining ½ cup cider and brandy. Continue cooking, stirring often, 30 min or till liquid is syrupy and mixture is jammy. Cool to room temp.

Heat oven to 400 °F. Roll one piece of dough to a 12-in circle. Transfer to 9-in pie pan. Roll second dough piece to12-in circle. Spoon filling into pan. Place top dough over filling. Tuck edge of top dough under. Press to seal and create decorative crust. Cut 5 slits in top crust. Brush with milk and sprinkle with sugar. Bake till crust is light golden brown, 25 min. REDUCE OVEN TEMP to 350 °F. Bake till juices bubble and crust is deep golden brown, 35-45 min. Cool to room temp before serving.

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A woman standing next to a stove holding up a bread roll.

Aunt Francis’ Dinner Rolls


Submitted by: Regina
Recipe origin: USA

One particularly special recipe in our cookbook is Aunt Francis’ Dinner Rolls. Anyone who knew her and tasted her rolls was always amazed at how awesome they were. She made them for every holiday dinner.

2 tablespoons of Real Butter
2 tablespoons of Butter Crisco
3 tablespoons of White Sugar
1 Cup of hot water
1 packet of Fleischman’s Yeast
½ cup whole milk
1 beaten egg
1 teaspoon of salt
2 cups of flour

In a large bowl, mix the butter, sugar, and hot water. Add the milk and allow it to cool until lukewarm. Mix the yeast until dissolved in cup per directions on the packet. Once the yeast is dissolved, fold it into the mixture. Next, mix in the milk, egg, salt, and flour. Allow the dough to rise until doubled in size. For best results once the dough has doubled beat it down and let it rise again.

Grease 8 muffin cups. Divide the dough, roll it out and cut it with a juice glass (make sure that you flour the bottom of the glass before you cut the dough. Place the dough into the prepared muffin cups, and allow to rise again until doubled in size.

Preheat oven to 425 ℉.

Bake for 10 minutes or until golden brown in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

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February 22, 2022 | Posted in:

Perfect Negroni cocktail

There’s no doubt cocktails are having a real moment. And why wouldn’t they. There’s something so deliciously pleasing about taking a bit of time to prepare a perfect cocktail, whether it be a boozy one like the classic Negroni, or a mocktail with fresh and innovative ingredients. The entire ritual around preparing a cocktail is a real joy for me- I love setting the mood with the right music and lighting, getting the ingredients out, choosing the right glassware (this is very very very important in my house!) and mixing it up. That first sip just sets the mood perfectly for a relaxing evening ahead.
Maybe it’s a result of the pandemic, but I’ve definitely seen more and more personal recipe books with incredible cocktails in them, which inspired me to put up this recipe for my fave classic cocktail. Well, to be honest, it’s a toss up between the bitter and sweet gin based Negroni and the smooth bourbon Manhattan. Both are pretty easy to make.

Ingredients

1 ounce gin
1 ounce Campari
1 ounce sweet vermouth
Garnish: orange peel

Instructions

Add the gin, Campari and sweet vermouth to a mixing glass filled with ice, and stir until well-chilled.
Strain into a rocks glass filled with large ice cubes.

Garnish with an orange peel.

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June 15, 2019 | Posted in:

Cinnamon Rolls For Your Custom Recipe Book

Ingredient list

4 1/2-5 c. all-purpose flour
1 package active dry yeast
1 cup milk
1/3 cup butter
1/3 cup sugar
1/2 teaspoon salt
3 eggs

3/4 cup packed brown sugar
1/4 cup all-purpose flour
1 T. ground cinnamon
1/2 cup butter

Powdered Sugar Glaze:
In a bowl, stir together 1 1/4 cups sifted powdered sugar, 1 teaspoon corn syrup, 1/2 teaspoon vanilla and enough half & half (1-2 T.) to make of drizzling consistency.
Instructions

In a large mixer bowl, combine 2 1/4 cups of the flour, 1/2 teaspoon salt, and the yeast.

In a small saucepan, heat the milk, the 1/3 cup butter, and the 1/3 cup sugar just until warm (120-130 degrees and butter is almost melted. Add to the flour mixture, add eggs. Beat with an electric mixer on low speed for 30 seconds, then high for 3 minutes, scraping sides. Using a wooden spoon, stir in as much of the remaining flour (2 1/4-2 3/4 cups) as you can.

Turn dough out onto lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic, about 5 minutes. Shape into a ball; place in a greased bowl, turning once. Cover, let rise in warm place until double, about 1 hour.

For filling: combine brown sugar, 1/4 cup flour, and cinnamon. Cut in the remaining 1/2 cup butter till crumbly; set aside.

Punch dough down. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Roll dough to a 12-inch square.

Sprinkle filling over the dough square; roll up jelly-roll style, pinch edges to seal. Slice roll into eight pieces; arrange in a greased 13×9 inch baking pan.

Cover dough loosely with plastic wrap; let dough rise until nearly double, about 45 minutes.

Brush dough with half & half or light cream. Bake in a 375 oven for 25 minutes or until light brown. Frost with powdered sugar icing. Serve warm.

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April 14, 2019 | Posted in:

Jam Cookies

baking stuff
Ingredient list

1 c. butter
1/2 c. sugar
1/2 c. Karo Dark corn syrup
2 eggs, separated
2 1/2 c. sugar
2 c. chopped nuts
jam
Instructions

In bowl, with mixer at medium speed, beat butter and sugar until smooth. Beat in Karo and egg yolks. Stir in flour. Chill. Shape into 1″ balls. Dip into egg whites, slightly beaten. Roll in nuts. Place 2″ apart on greased cookie sheet. With thumb, make indentation in center of each cookie. Bake in 325º oven 20 minutes or until golden. Fill with jam. Cool. Makes 4 dozen.

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April 12, 2019 | Posted in:

Sweet and sour brisket

beef roast
Ingredient list

3 and 1/2 pounds 1st cut Beef Brisket
2 cups Heinz ketchup
1 cup brown sugar
1 and 3/4 cup apple cider vinegar
2 packages Lipton Onion Soup Mix
6 large cloves of garlic
1 tablespoon pepper
Instructions

Place all ingredients (except brisket) in a bowl and mix well.
Divide marinade in half and marinate brisket for 24 hours.
Place brisket and the marinade you marinated it in into baking pan, cover and bake 2-3 hours at 350* – fork tender.
After cooking, refrigerate overnight.
Take out and slice thinly AGAINST the grain (while cold).
Place in clean baking dish, cover with remaining marinade and reheat at 350* 15-20 minutes until hot.

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April 3, 2019 | Posted in:

Overnight french toast

french toast
Ingredient list

1 loaf French bread
5 eggs
3/4 c. milk
1/4 tsp. baking powder
1 T. vanilla extract
1 (20-oz.) bag frozen, whole strawberries
4 ripe bananas, sliced
1 c. sugar
1 T. apple pie spice
cinnamon sugar
Instructions

Cut French bread into 8 thick slices. Combine eggs, milk, baking powder and vanilla. Pour over bread. Cover and refrigerate overnight. In the morning, combine strawberries, bananas, sugar and applie pie spice. Put in greased baking dish and top with prepared bread. Sprinkle with cinnamon sugar. Bake in 450º oven for 20-25 minutes.

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April 1, 2019 | Posted in:

Irish soda bread

Soda bread
Ingredient list

4 c. all-purpose flour
3 T. subar
1 T. baking powder
1 tsp. salt
6 T. margarine or butter
1 1/2 c. golden raisins
2 large eggs
1 1/2 c. buttermilk
Instructions

Preheat oven to 350º. Grease 2-quart, round casserole dish. In large bowl, mix first 5 ingredients. With pastry blender or two knives used scissor-fashion, cut into margarine or butter until mixture resembles coarse crumbs; stir in raisins. In cup, beat eggs slightly; remove one T. beaten egg and reserve. Stir in buttermilk and remaining beaten eggs into flour mixture just until flour is moistened (dough will be sticky). Turn dough onto well-floured surface. With well-floured hands, knead 8-10 strokes to mix thoroughly. Shape dough into ball; place in casserole. In center of ball, cut a 4-inch cross about 1/4 inch deep. Brush dough with reserved egg. Bake bread 1 hr. 20 minutes or until toothpick inserted in center of loaf comes out clean. Cool in casserole on wire rack 10 minutes; remove from casserole dish and finish cooling on wire rack. Makes 16 servings.

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March 31, 2019 | Posted in:

Strawberry loaf

Ingredient list

3 c. flour
1 tsp. baking soda
dash of salt
3 tsp. cinnamon
2 c. sugar
3 eggs, well-beaten
1 (20-oz.) container frozen strawberries, well thawed
1 1/4 c. salad oil
1 1/4 c. nuts, if desired
Instructions

In large bowl sift together flour, baking soda, salt, cinnamon and sugar. In medium bowl, mix together eggs, strawberries, salad oil and nuts. Fold into flour mixture. Spoon into two well-greased 9×5-inch loaf pans. Bake at 350º for one hour until they test done.

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