Country Traditions

September 28, 2010

German Baby Pancakes

Filed under: cast iron, recipes — Tags: , , , , — dmacc502 @ 8:43 pm
Small maple syrup jug with non-functional loop...

Image via Wikipedia

By: Shirley Smith
“Quick, easy and delicious. Serve with lemon wedges, warm maple syrup and jam.”

3 eggs
3/4 cup milk
3/4 cup all-purpose flour
1/4 cup butter
2 tablespoons confectioners’ sugar

Preheat oven to 425 degrees F (220 degrees C). Place butter in a 10 inch cast iron skillet and heat the skillet in oven.
Beat eggs at high speed with an electric mixer. Slowly add the milk and flour.
Pour batter into hot skillet. Return skillet to oven and bake for 20 minutes. It will rise like a souffle, then fall when taken out of oven. Lightly dust with powdered sugar and serve.


September 17, 2010

Old Fashioned Potato Pancakes

Filed under: recipes — Tags: , , , — dmacc502 @ 12:20 pm
Clabber Girl Baking Powder

Image by kevindooley via Flickr

To make potato pancakes using leftover mashed potatoes:

Start  by putting your mashed potatoes in a large bowl. You’ll need at least 2 cups of mashed potatoes to use these measurements that follow.
Add salt to taste.
Add two lightly beaten eggs to the potatoes and add about 1/2 cup milk.
Add 1/4 cup, or more, finely chopped onion if desired.
Now add 1 teaspoon baking powder
Add enough plain flour to make a soft dough that can be scooped and flattened.
Heat a skillet with some cooking oil over medium high heat. I use coconut oil.
Add a scoop of potato dough, about a tablespoon, to the hot oil and fry til golden brown on both sides.
Take the browned potato pancake out of the oil and drain on a clean towel. Sprinkle with salt. Serve with your favorite condiment.

Old-Fashioned Strawberry Buttermilk Cake by SYLVIA Britton

Filed under: Churning butter, recipes — Tags: , , — dmacc502 @ 12:08 pm
I subbed some self-rising flour for baking pow...

Image by urbanfoodie33 via Flickr

A simple country buttermilk cake with strawberries is the perfect accompaniment to an evening meal.  This recipe is very old and very simple. It makes a great cake for afternoon tea and for whipping up quickly when company comes over unexpectedly.

Prepare a 9 inch round cake pan by buttering it well and then sprinkling it with flour, shake out excess flour. Preheat oven to 400*F.


1 1/4 cups self rising flour or use 1 cup all-purpose flour plus 1/4 tsp salt, 1/2 tsp. baking powder and 1/2 tsp baking soda.
1/2 stick butter
2/3 cups sugar
Another 1 1/2 tablespoons sugar
2 cups capped, chopped strawberries or use whole raspberries or even whole blackberries
1/2 cup plus 2 tablespoons buttermilk
1/2 tsp vanilla
1 egg

Cream butter and 2/3 cups sugar til its fluffy and light colored. Add the egg and mix in. Add the flour )salt,soda and baking powder if using) mix well.

Add buttermilk and vanilla. Stir til blended. Pour into prepared pan. Scatter chopped berries over top then sprinkle with sugar. You can use sanding sugar to make it really sparkly!
Bake at 400*F for 25-30 minutes. Check for doneness by inserting a very thin small knife in the center. If the knife comes out clean the cake is done.
Take out of the oven when done, cool 10 minutes. Turn out onto a plate to cut and serve.

September 16, 2010

Homemade Amish Egg Noodles

Filed under: farming — Tags: , , , , — dmacc502 @ 3:16 pm
Tagliatelle carbonara with basil

Image via Wikipedia

In my never ending quest towards self reliance, I purchased a cookbook, The Best of Amish Cooking by Phyllis Pellman Good while I was visiting an Amish town in Pennsylvania.  This book has been, by far one of the best purchases I have ever made.  Everything in this cookbook is wholesome, filling and tasty, including the recipe for noodles.  Nothing beats the taste of homemade noodles, and the Amish have perfected this homestead favorite.

For those that have egg laying hens, this is a great recipe to use up those extra eggs you brought in.  The rich tasting dough is not as hard to make as it has been made out to be.  In fact, this author whipped up some noodles in less than an hour.  The recipe makes 1 pound of noodles, but the recipe can be divided in half for a smaller amount if needed.

Homemade Noodles

*Makes 1 pound

Beat the egg yolks and water together thoroughly.  Stir in the salt and flour to make a very stiff, yet workable dough.  *I added a few extra tbls. of water in mine to work the dough easier.

Divide the dough into four balls.  Roll each one out, making as thin a layer as possible.  Lay each one on a seperate cloth to dry.

When they are dry enough not to stick together, stack them on top of each other and cut them lengthwise into thin strips.  Then cut across the width of the cough to form thin strips, about 1 1/2- 2 inches long.

To Dehydrate Noodles:

Cut the noodle dough into strips and place in your food dehydrator for 5 hours or until the noodles are dried out.  Allow noodles to dry completely before storing them in an airtight container.

To Cook Noodles:

Bring 3 quarts of water to a boil.  Add 1 1/2 tbsp. salt and 1/2 lb. of noodles.  Stir frequently.  After water returns to boil, cook for 8-10 minutes.  Drain and serve.

Baking Bread in a Coffee Can

Filed under: farming — Tags: , , , — dmacc502 @ 1:37 pm
Wheat flour

Image via Wikipedia

Yeast Bread in a Can

Coffee Can Bread

  • 2 pckg. active dry yeast
  • 2 tbsp. sugar
  • 1 c. warm water (110 F.)
  • cornmeal
  • 1 tsp. salt
  • 5 c. all purpose flour
  • 1 1/2 c. warm milk (110 F.)
  • 1/2 tsp. baking soda dissolved in 1 tbls. water

In a large bowl, combine yeast and sugar in the water; let stand 15 minutes or until it begins to rise.

Grease the inside of 3 – 1 lb. metal coffee cans and the underside of their lids.  Sprinkle cans with cornmeal, shaking off the excess.

With electric mixer, gradually beat salt, 3 c. flour, and 1 c. milk to the yeast mixture; adding alternately and beating well.

Add 1/2 tsp. baking soda to 1 tbsp. water and dissolve.  Add this to the beaten mixture.  Beat well.

With mixer or spoon, beat the remaining 1/2 c. milk and about 1 1/2 to 2 c. flour to make a stiff dough that is too sticky to knead.

Spoon enough dough equally into cans, top with lids.  Let rise in a warm place until the lid pops off (about 45 – 60 minutes).

Carefully remove lids.  place cans upright on stove rack and bake at 375 degrees F. for 25-30 minutes until the bread top is golden brown.

Slide out of can to test.  Take loaves out of cans and stand upright on wire rack to cool.

Store airtight and keep at room temperature or in the refrigerator for 4 days.  Freeze for longer storage.

Source –

Pumpkin Bread in a Can

  • 2 c. of cooked prepared pumpkin (or 1 large can of pumpkin, drained)
  • 3 c. sugar
  • 1 c. canola, rapeseed or extra light virgin olive oil
  • 3 eggs
  • 3 c. flour
  • 1 c. raisins
  • 1 c. chopped nuts, optional
  • 1 tsp. each of cloves, allspice, salt, baking powder, baking soda
  • 2 tsp. cinnamon

Preheat over to 35o degrees F.

Grease and flour 3 (13 oz) coffee cans (or 2 standard bread pans).

In a large bowl, mix sugar, oil and add eggs one at a time.  Set this mixture aside.  Sift flour and all spices together.

Add flour mixture and pumpkin alternately to the sugar/oil mixture.

Mix just enough to moisten all the dry ingredients; it’s better if you don’t over beat the mixture.

Add raisins and nuts.

Pour mixture into the 3 coffee cans or the 2 loaf pans.  Stir a bit when mixture is in the cans to avoid air bubbles.

Cover loosely with foil.  Bake at 350 degrees for 70-80 minutes.  Cool 10 minutes before loosening from the cans or pans.

September 15, 2010

Whole Wheat Irish Soda Bread

Filed under: recipes — Tags: , , , — dmacc502 @ 9:08 pm
Rounds of soda bread in various stages of baking.

Image via Wikipedia

Soda breads are hearty Irish staples — wholemeal flour with large flakes of bran and wheat germ, or white flour or a mixture leavened with baking soda and moistened with buttermilk. The acid in the buttermilk reacts with the baking soda, which is an alkali, creating bubbles of carbon dioxide that rise in the bread. Soda breads have the heft of a yeast bread but are made in minutes, and the dough can be shaped into scones or a round loaf, depending on the occasion. Originally it would have been baked in a bastible (pot oven) over the open fire.2 cups whole-wheat flour
2 cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
1 teaspoon salt
2 1/4 cups buttermilk


  1. Preheat oven to 450 degrees. Coat a baking sheet with cooking spray and sprinkle with a little flour.
  2. Whisk whole-wheat flour, all-purpose flour, baking soda and salt in a large bowl. Make a well in the center and pour in buttermilk. Using one hand, stir in full circles (starting in the center of the bowl working toward the outside of the bowl) until all the flour is incorporated. The dough should be soft but not too wet and sticky. When it all comes together, in a matter of seconds, turn it out onto a well-floured surface. Clean dough off your hand.
  3. Pat and roll the dough gently with floury hands, just enough to tidy it up and give it a round shape. Flip over and flatten slightly to about 2 inches. Transfer the loaf to the prepared baking sheet. Mark with a deep cross using a serrated knife and prick each of the four quadrants.
  4. Bake the bread for 20 minutes. Reduce oven temperature to 400 degrees and continue to bake until the loaf is brown on top and sounds hollow when tapped, 30 to 35 minutes more. Transfer the loaf to a wire rack and let cool for about 30 minutes.

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