Country Traditions

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.


September 16, 2010

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.

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