2013
Roots
COOKING
Heritage Recipes
From The JA Family
december 2013
JOHNSTON architects
This year we go back to our roots: where we are from or where we
have been, our families, our friends. We treasure these recipes
because we love good food, but also because of the memories they stir.
Heritage recipes can be passed down through generations and
bear the patina of hundreds of iterations, or they can be forays
into unfamiliar cuisines that connect us to new chapters in our
lives- heirlooms in the making. However they come to us, whether
handed down through many generations or handed to us yesterday,
they are recipes that have a story. It is our great pleasure to share
our stories with you this year. Perhaps one of our roots recipes will
become one of yours.
We wish you good cheer, happy homecomings, warm welcomes,
delicious food and all the gifts that the season brings,
-All of us at JA
roots cooking
the recipes
pimm-demonium cocktail
spicy green beans
preserved lemons
dumplings all wrapped up
carrot casserole
mother’s swedish cardamom bread
cabbage noodles
gnocchi in tomato broth
dad’s cajun meatloaf
joong zongzi chinese “tamales”
braised soy ginger chicken
ithaca oats
blintzes all wrapped up
hot milk sponge cake
starlight sugar twists
pimm-demonium COCKTAIL
RAY JOHNSTON
This variation on the Pimm’s Cup is one more in the Lopez Island summer series of
cocktail experiments. On a hot day after biking, kayaking or just goofing around its
nice to start the evening with something cool and refreshing, but with a little bite to it.
The classic Pimm’s Cup does the trick, but can be mild. We tried a couple things and
you could too. Our final version involved muddled Jalapeno and ginger. We named it
the Pimm-demonium!
1 oz Pims No. 1
1 oz Vodka
1/4 squeezed lime
3 oz ginger ale
Muddle 3 star jalapeño pepper to taste
Garnish with cucumber stick
spicy GREEN BEANS
MARY JOHNSTON
2 tablespoons peanut oil
1 teaspoon minced fresh ginger
½ teaspoon minced garlic
½ lb fresh green beans, slivered
1 teaspoon sugar
2 tablespoons dry sherry
½ teaspoon salt
½ to 1 teaspoon Chinese chili paste
with garlic (or to taste)
2 tablespoons soy sauce
½ teaspoon cornstarch
1 tablespoon cold water
1 teaspoon toasted sesame oil
This recipe was published in the San
Heat oil in a wok or skillet over
high heat. Add ginger and garlic
and stir-fry about 30 seconds.
Add green beans and stir about
two to three minutes longer. Add
sugar, sherry, salt, chili paste and
soy sauce and stir-fry one or two
minutes longer. In a small bowl
combine cornstarch and water to
make a smooth paste. Add to beans
and cook until mixture thickens.
Remove from heat and add toasted
sesame oil. This dish can be served
hot or chilled. Serves 6
cousin Sarah, know at the time for never
Francisco Chronicle several decades ago
and it has always been a spectacular hit in
our family. The lasting legacy of this recipe
is that even those who eschew vegetables
end up loving it. A great moment of triumph
in my cooking career came when my little
letting anything green pass her lips,
declared these beans acceptable.
preserved LEMONS
MIA TRAN
During my time in Morocco, I came to really love the unique salty and acidic flavor of
preserved lemons. Many families around me had their own jarred versions ready for use
in their tagines and other dishes. Besides tagine, I like to use it in dressings, in a simple
pasta, roasted with various meats, not to mention pureed with hummus! It just adds that
extra depth to everyday meals that sometimes can get monotonous.
About 6 lemons for preserving
About 6 more lemons for juicing,
or enough to make ½ to 1 cup lemon juice
About ¾ cup kosher salt
Scrub the 6 lemons you will be preserving with a vegetable brush
under cold running water. Dry them very thoroughly.
Pour salt into large bowl. Stand lemon stem end down on cutting board
and use knife to cut down into it as though you were going to cut it
in half, stopping ½ inch above stem. Make a perpendicular cut, again
stopping short of the stem, so the lemon is quartered but still intact.
Serves: 6
Total Time: 1 month
Active Time: 15 minutes
Holding the lemon over the bowl, spread the four quarters open and
pack in as much salt as you can, allowing the excess to fall back into the
bowl, up to 2 tablespoons per lemon.
Put the lemon cut-side up in a standard 4-cup mason jar and repeat
with as many lemons as the jar will hold, pushing them down hard so
they squeeze in tightly. Note: the amount of lemons you’ll be able to fit
depends on the size of your lemons. If you can’t quite fit the last lemon
into the jar, put the lid on the jar and leave it on the counter overnight.
You can add the last lemon the next day, when the lemons are softer.
Pour juice into the jar until it is filled to the brim and the salted lemons
are completely submerged.
Put the lid on the jar, running it until it’s just finger-tight (overtightening can keep air from escaping and cause the lid to buckle).
Note: put the jar in a dark spot, like a cupboard or pantry, not in the
refrigerator. For the next week, turn and shake the jar once a day to
redistribute the salt that has settled to the bottom. Add more lemon
juice if you notice that the lemons are no longer submerged.
Let the jar sit in that dark cupboard for a month. If you notice a little
bubbling around the edge of the jar lid, don’t worry. That’s a normal
part of the fermentation process.
dumplings ALL WRAPPED UP
JENN RICHTER
Dumplings are one of my most favorite things in the world; they’re warm, juicy, delicious
and fun to eat. My mom and I spent hours making dumplings when I was a child. Then
when I was 14 years old, I became a vegetarian and my dumpling endeavors ceased.
Using tofu, my mom was able to adapt the recipe; they’re just as delicious as ever!
Filling:
Dipping Sauce:
8 ounces celery cabbage (Napa cabbage) or spinach
3 tsp salt, divided
3/4 pound lean ground pork (substitute drained tofu to
make vegetarian)
¼ pound peeled, cleaned & minced shrimp
¼ cup finely chopped green onions, with tops
1 small onion minced (mom always added extra onion)
1 TB white wine or vinegar (optional)
2 tsp cornstarch*
1 tsp sesame oil
Dash white pepper
¼ cup soy sauce
¼ cup white vinegar
1 tsp sesame oil
1 tsp sugar (optional)
Other:
2 - 4 tablespoons vegetable oil
1 scrambled raw egg or 1 cup water**
1 package of commercial bought dumpling skins
Cut the cabbage across into thin strips. Mix with 2 teaspoons salt and set aside for 5 minutes. Squeeze out the excess moisture.
In a large bowl, mix (mom always prefer to do this by hand) the celery, cabbage, pork, green onions, wine, cornstarch, the remaining
1 teaspoon salt, 1 teaspoon sesame oil, and the white pepper.
To make dumplings: scoop about 1 tsp. filling into the center of one dumpling wrapper. Fold along the diagonal. Apply the beaten
egg along the seam to seal. When making dumplings, you can experiment with the way you assemble them. I always liked to fold
mine like an envelope.
Heat a wok or nonstick skillet until very hot. Add 1 tablespoon vegetable oil, tilting the wok to coat the sides. If using a nonstick
skillet, add 1/2 tablespoon vegetable oil. Place 12 dumplings in a single layer in the wok and fry 2 minutes, or until the bottoms are
golden brown.
Add ½ cup water. Cover and cook 6 to 7 minutes, or until the water is absorbed. Repeat with the remaining dumplings.
To make a dipping sauce, in a small bowl, mix the soy sauce, vinegar and sesame oil. Serve with the dumplings.
*Too much cornstarch makes the dumplings taste starchy. Cornstarch is used to make the filling, especially the vegetarian option, stick together. 2 tsp per 1 pound of filling should be sufficient
** The egg is used to glue the wrapper together. If you are making large batch of 100 or more dumplings you can use a raw egg mixed with water
carrot Casserole
tom maul
This is hardly a heritage recipe but it is a favorite at our holiday table. It is one of
those side dishes that is a dessert in disguise. The recipe below already doubles the
amount of carrots from the original so you can feel a little better about the butter and
sugar content!
4 cups cooked carrots, mashed
3 eggs, beaten
½ cup sugar
½ cup butter
2 tablespoons flour
1 cup milk
¼ teaspoon cinnamon
1 tablespoon baking powder.
Preheat oven to 350 degrees. Grease a pretty oven-safe baking
dish (or a 9x9 Pyrex dish). Blend all ingredients in a blender
or food processor in batches then mix all together. Pour into
prepared pan.
Bake for 40 minutes.
mother’s Swedish Cardamom Bread
MARY JOHNSTON
First of all, my mother was not Swedish.
She was from the mountains of East
Tennessee. As a young bride she was
whisked to Southern California by my
father who promptly was sent off to fight
in the Korean War. My mother couldn’t
drive and so her neighbors became her
life line. One of those friendly neighbors
was a genuine Swede, Mrs. Sponberg.
My mother had very few cooking skills
in those days and Mrs. Sponberg was
kind enough to share her knowledge and
her recipes. This bread became a family
classic and mother would make dozens of
loaves to give as gifts at Christmas. This
bread reminds me of holiday mornings
but also of our generous neighbors.
Thank you Mrs. Sponberg!
2 cups milk
1 package yeast
¼ cup warm water
¾ cup sugar
2 eggs, beaten
2 t. ground cardamom
1 t. salt
½ cup unsalted butter, melted
7 to 8 cups all purpose flour
2 egg white, beaten
Granulated sugar for garnish
Scald the milk and cool to lukewarm and pour into a large
bowl. In a small bowl dissolve the yeast in the warm water
and add it to the lukewarm milk. Stir in the sugar, eggs,
cardamom, salt and melted butter. Add 5 cups of the
flour and stir with a spoon until blended. Gradually add
2 to 3 more cups of flour to make a stiff dough. Turn onto
floured surface and knead until smooth and satiny, adding
remaining flour as needed. Put dough in buttered or oiled
bowl, cover with a cloth and let rise until doubled in bulk,
about one hour. Punch dough down and let rise again about
30 minutes. Divide dough in half. Set aside one half and
divide the other into thirds.
Roll each third into a rope about 12” to 14” long. Place the
three strands parallel to each other and pinch them together
at the top edge. Braid the three strands, tuck the end under
the loaf when the braid is complete and place on a baking
sheet. Repeat with the second half of the dough and place
the second braid next to the first on the baking sheet with
room between them. Cover with a cloth and let rise another
20 minutes. Preheat the oven to 375 degrees, brush the tops
of the loaves with beaten egg white, sprinkle with sugar and
bake for 25 to 30 minutes.
cabbage NOODLES
LISA BAKER
This recipe represents my roots both because it’s a family recipe and also because it
reminds me of where I grew up. It’s my Grandma Marilyn’s recipe passed down through
my mom. It reminds me of Pittsburgh because it’s similar to a Polish recipe called
Haluski, and Pittsburgh has a strong Polish heritage.
1 medium green cabbage - cut into wide slices (slightly wider than the noodles)
3 medium yellow onions - diced
1 16 oz package dry wide egg noodles
olive oil (or butter)
salt and pepper to taste
Small handful fresh basil leaves, plus more for garnish
2 cups (475 ml) chicken or vegetable stock
Salt and freshly ground black pepper, to taste
Cook the noodles according to the directions. Saute the onions in oil (or butter) over medium heat until translucent. Add the cabbage and continue cooking over medium heat until yellow/brown. Turn down the heat to medium low and stir in the egg noodles. Cook together briefly, add
salt and pepper to taste.
gnocchi IN TOMATO BROTH
Jacob Strobl
This recipe came to me through my love for Italian cooking. After both studying abroad
during the winter months in Italy (where I share a quarter of my heritage, my Mother’s
maiden name being Bonfiglio), and consuming numerous Italian meals in my own
kitchen, some of the best dishes are the hearty ones best cooked in winter months.
Tomato Broth
Gnocchi
2 tablespoons (30ml) olive oil
1 medium carrot, chopped
1 medium stalk celery, chopped
1 small yellow onion, chopped
3 garlic cloves, peeled and smashed
1/2 cup white wine
1 28-ounce can whole or chopped tomatoes with juices
Small handful fresh basil leaves, plus more for garnish
2 cups chicken or vegetable stock
Salt and freshly ground black pepper, to taste
2
1
1
1
Bake potatoes: Heat your oven to 400 degrees. Bake potatoes for 45
minutes to 1 hour, depending on size, until a thin knife can easily
pierce through them. Meanwhile, prepare the tomato broth.
Make tomato broth: Heat the oil in a heavy pot over medium-high
heat. One it’s hot, add the carrot, celery, and onion, and cook together
for 5 minutes, reducing the heat to medium if they begin to brown.
Add the garlic, and cook for one minute more. Pour in the wine, and
use it to scrape up any browned bits stuck to the bottom of the pan,
then cook the wine unti it is reduced by half, for several minutes. Stir
in the tomatoes, mashing them a bit with a spoon if they’re whole,
and the basil and stock, and simmer until the tomato broth thickens
slightly, for about 45 minutes. Strain out the vegetables in a fine-mesh
colander and save for another use. Season the broth with salt and pepper to taste. Set aside until needed.
Make gnocchi: Let the potatoes cool for 10 minutes after baking, then
peel them with a knife or a peeler. Run the potatoes through a potato
ricer or grate them on the large holes of a box grater (grated baked potatoes will fall apart, which is the goal). Cool them to lukewarm, about
another 10 minutes. Add the egg and salt, mixing to combine. Add
1/2 cup flour, and mix to combine. Add the next 1/2 cup flour, mixing
again. Add 1/4 cup flour, and see if this is enough to form a dough that
does not easily stick to your hands. If not, add the last 1/4 cup of flour,
1 tablespoon at a time, until the dough is soft but only a little sticky,
and able to hold its shape enough to be rolled into a rope. Knead the
dough together briefly, gently, on a counter, just for a minute.
Divide the dough into quarters. Roll each piece into a long rope, about
3/4-inch thick. Cut each rope into 3/4-inch lengths. At this point,
you can use a floured fork or a gnocchi board to give each piece the
traditional ridges, but I never bother. (The ridges are supposed to help
sauce adhere, but here, we’re just floating them in a broth so it’s not a
top concern.) Place the gnocchi on a a parchment-lined tray.
[Do ahead: If you’d like to freeze gnocchi for later user, do so on this
tray. Once they are frozen, drop them into a freezer bag until needed.
No need to defrost before cooking them; it will just take a minute or
two longer.]
Cook gnocchi: Place the gnocchi, a quarter-batch at a time, into a
pot of boiling well-salted water. Cook the gnocchi until they float —
about 2 minutes — then drain.
Assemble dish: Meanwhile, reheat broth to a simmer. Add drained
gnocchi then reheat through. Serve gnocchi and broth together, garnished with a few slivers of basil leaves and/or a dollop of fresh ricotto
or some Parmesan shavings, if desired.
pounds Russet potatoes (3 to 4)
large egg, lightly beaten
teaspoon table salt
1/4 to 1 1/2 cups all-purpose flour, plus more for dusting
To finish
Fresh ricotta or shaved Parmesan, to taste, plus addition slivers of basil
leaves (optional)
dad's Cajun Meatloaf
MARCY SHAW
My dad took cooking classes and came home with this spicy twist on the savory classic
comfort food. As a kid, I would get excited when I came home to the smell of it cooking
for dinner! Norm isn’t concerned with presentation so you may be able to achieve the
traditional loaf form if you eliminate the catsup and add more crumbled bread.
½ large onion diced
2 garlic cloves minced
1 small green pepper diced
1 fresh hot red chile pepper
1 teaspoon salt
1 teaspoon caynne pepper
½ teaspoon thyme
½ teaspoon oregano
2 teaspoons paprika
½ teaspoon ground cumin
½ teaspoon ground pepper
1 ½ pounds lean ground beef
1 egg
½ cup prepared breadcrumbs
3 teaspoons Worcestershire sauce
¾ cup ketchup
Preheat oven to 375 degrees. Heat oil in a skillet over medium
heat. When the oil is hot add onions, garlic, peppers and sauté for
1 minute. Add all dry spices and cook until vegetables are tender,
about 10 minutes. While the vegetables are sautéing, in large
bowl combine ground beef, egg, breadcrumbs, Worcestershire
sauce and ½ cup ketchup. Mix together using hands, wooden
spoon or potato masher. Add sautéed vegetables and mix well.
Please mixture in 9 x 5 inch loaf pan. Bake for 20 minutes. Spread
remaining ¼ cup ketchup on top and bake for an additional 25
minutes. When cooked the meatloaf will have shrunk away from
the sides of the pan. Let the meatloaf stand for 5-10 minutes
before slicing to serve.
joong zongzi Chinese “Tamales”
ERIN LAU
Joong or Zongzi are glutinous rice “tamales” filled with meat and egg yolk, as well as a
handful of other ingredients. They are part of my Chinese heritage, from the Cantonese
part of China. However, to complicate things, my grandmother Graciela would have been
making them for her family (my father and his 5 siblings) while living in Guatemala,
where they had immigrated to in the late 1930’s. Thus, this recipe is symbolic of
the melding Latino-Chinese cuisine. (Note: even though the rice is “glutinous” it is
technically gluten-free)
(makes about 15-20)
10 yards of cooking string
1 (12-ounce) package dried bamboo leaves
1/2 pound cured pork belly or bacon
2 1/2 pounds glutinous rice , roughly 8 cups
2 teaspoons vegetable or canola oil
4 teaspoons kosher salt
1 (14-ounce) package dried split hulled mung beans
8 raw salted duck egg yolks - already cooked from
package
3 links of Chinese sausage, about 6 ounces total
Optional: scallions, peas, mushrooms etc.
Ingredients:
Soak bamboo leaves in cool water overnight, and before
use, scrub with a vegetable brush and boil in water for 30
minutes.
Cut up all ingredients going inside the joong: sausage,
bacon, egg yolks etc, into bite size pieces.
Rinse rice thoroughly in cool water, and soak for 15
minutes. Then drain and transfer to large bowl.
Rinse mung beans until water runs clear, add vegetable
oil and salt, mix well. Add to rice and combine. (These
ingredients are un-cooked when assembled into the leaves).
Assemble joong: take 2 leaves and make a cross, spoon 3
tablespoons of the rice mixture into the center of the cross,
add several pieces of each inner ingredient, roughly 1/4 cup
worth, then cover with more rice mixture. Fold the bamboo
leaves over the mixture and hold in place while you wrap
the string (about 24” long) around the assembly to secure
it. Tie a little knot. Its ok if there are some small gaps where
rice is falling out, but try not to rip the leaves. Place in
large stock pot.
When all joong have been assembled, and placed in large
stock pot, fill the pot with water, enough to cover joong.
Then set to boil. Cook on a low boil for 2- 2.5 hrs, rotating
joong every hour to ensure even cooking.
Remove joong and drain, serve while hot with soy sauce or
anything else. Enjoy!
braised SOY GINGER CHICKEN
Cynthia Louie
This is a classic Asian dish, with Chinese
roots. There are many variations, but
the common thread is that it offers a
warm, comforting meal coated in a
delicious salty-sweet sauce. Growing up
I remember my grandma and my mom
making their takes on this dish. Nowhere
in their kitchens will you find a written
2 lbs of bone-in chicken thighs, skin removed
1/2 cup soy sauce
1/2 cup water
1/4 cup sugar
1/4 cup sake
1/4 cup sesame oil
2 tablespoons garlic
2 inches of ginger root, peeled and sliced
Pepper to taste
3 yukon gold or potatoes, cut into 1 inch cubes
2 carrots, cut into 1 inch segments
1 onion, cut into 1 inch segments
1 generous handful of baby spinach
recipe for this dish, they’ll simply tell
you it’s a little of this and that and adjust
to taste. This is a recipe that allows you
to impart your twist and adjust it to your
individual liking. I love that with each
generation, we’ve made it our own. In my
version, I have reduced the sweetness
and added spinach to make it a one-pot
meal good for any night of the week.
From my family to yours, enjoy!
Add soy sauce, water, sugar, sake, sesame oil, garlic, and
ginger into a large pot. Over low heat, slowly stir the braising
liquid until all the sugar has melted and bring the mixture
to a low simmer. Once the braising liquid is simmering, add
all the chicken pieces all at once. Mix all the pieces with the
braising liquid and then cover and reduce the heat to medium
low. Maintain a steady low simmer and cook for 20 minutes.
After 20 minutes, stir the chicken. Add potatoes, carrots and
onions, and stir carefully making sure the vegetables are well
coated with the braising liquid. Cover and continue to cook
for another 15-20 minutes, or until all the vegetables are
tender. Mix in spinach immediately before serving. A healthy
serving of rice or quinoa accompany this dish well.
Boneless chicken thighs can be substituted, simply reduce
the overall cook time by about 10 minutes.
ithaca OATS
MATT PURVIS
This nutritious and satisfying breakfast dish comes to us through my wife’s heritage
of Ithica, NY hippies, musicians, and peace activists. While Ithica is known to many as
the home of Cornell University, it has long been the home of a vibrant locavore and slow
food culture, the community ethos of which has been exported to the world through
the “Moosewood” cookbooks. In the spirit of community, I hope that you will share this
recipe with your family and friends. Be forewarned that many people will balk at the
idea of putting an egg on oatmeal. But as soon as they take one bite of this gooey, savory
concoction, your guests will wonder why they’ve never tried anything like it before.
1 1/2 Cups steel cut oats
4 1/2 Cups water
Pinch of salt
2 tablespoons butter + extra for the frying pan
4 eggs
2 tablespoons tamari sauce or Bragg’s Liquid
Aminos
2 tablespoons nutritional yeast
Optional additions:
2 cups fresh spinach
1 thinly sliced green onion
3/4 cup sautéed mushrooms and/or onions
1 ripe avocado, sliced
Bring the water to a boil in a large pot and add the steel cut oats
and a pinch of salt. Simmer the oats over medium-low heat for
25 minutes, stirring occasionally to keep the oats on the bottom
from burning. Alternatively, you can cook the oats in a pressure
cooker for 6 minutes (using the same ratio of oats to water) or
use instant oats as directed if you are pressed for time. The oats
should still be a bit firm, with the consistency of tapioca pudding.
If you are adding spinach, green onion, or sautéed mushrooms or
onions, add them to the oats several minutes before they finish
cooking.
Cook the eggs individually until the whites are fully cooked
but the yolks are runny. I prefer to cook them sunny side up
in a covered frying pan, adding a tablespoon of water partway
through cooking to steam-cook the tops. If you prefer a lower-fat
option, you can poach the eggs in several inches of simmering
water.
Divide the oats into four serving bowls. Top each serving with a
pad of butter, a cooked egg, avocado slices (optional), a generous
squirt of tamari or Bragg’s, and a big pinch of nutritional yeast.
Serve and enjoy!
blintzes ALL WRAPPED UP
JENN RICHTER
When I was a child growing up in Virginia, my grandmother would fly down from Toledo,
Ohio, well stocked with a Danish-cookie tin can full of homemade blintzes. My journey
of learning to make blintzes took many years. There were the years, I could scoop the
filling onto each crepe, one by one, folding them over ever so carefully. Then finally
one day while I was a college student, my grandmother spent one memorable afternoon
watching over my shoulder commenting on the way I poured, tilted and fried each
crepe. They were too thin or not big enough or they stuck to the improperly greased pan.
Finally, I fell into the rhythm. Use a 7-inch cast iron skillet with sloping sides or crepe
pan for easy removal of crepes.
Crepe Bat ter:
4
1
1
2
2
egg
c milk
c cold water
c all-purpose flour (sifted)
tsp salt
Filling:
¾ lbs. cream cheese
¾ lbs farmers cheese (can use dry cottage cheese)
½ tsp. salt
Sugar to taste
Cinnamon to taste (optional)
4 egg yolks beaten
Dots of butter (set aside)
Sour cream for serving
Crepes: Combine eggs, salt, milk and water. Gradually add sifted
flour. For each crepe use about ¼ cup of batter. Pour batter into
hot, greased, cast iron pan, tilting pan to coat evenly with batter.
Aim for a thin crepe, about 1/16” (or less) thick.
Filling: Combine all ingredients.
Assembly: Use about ¼ cup of filling per crepe. Roll up, and
tuck ends under. Place blintzes in greased 13 x 9 inch pan, dot
with butter on top and sprinkle with cinnamon and sugar. Bake
at 350 degrees for 25-35 minutes or until the top has started to
brown.
Serve hot with sour cream and extra cinnamon and sugar.
hot MILK SPONGE CAKE
TOM MAUL
This simple and quick recipe was passed to my mom from my Nana and probably came
from hers. If Nana knew you were coming for a visit, this was waiting on the cooling
rack when you arrived and the percolator (yes, that was how she made coffee) was on.
Versatile too; try experimenting with coconut or almond extracts, or orange zest. Great
plain with a sprinkling of powdered sugar or with berries, ice cream, or chocolate sauce.
4 eggs
2 cups sugar
2 cups flour (I often make this gluten free)
2 teaspoons baking powder
1 cup milk + 2 tablespoons butter heated
but not boiling (you can substitute half the
milk with orange
juice)
1 teaspoon vanilla (or other flavored
extract)
Preheat oven to 325 degrees. Grease and flour a tube
pan. Beat eggs really well. Add sugar and beat again
really well. Combine and sift dry ingredients together.
Add to wet and mix just to combine. Add warm milk
and butter, and vanilla. Beat to mix well. Batter will
be thin. Pour into prepared tube pan. Bake for about 1
hour until a knif comes out clean.
starlight SUGAR TWISTS
megan mckay
My paternal grandmother, Margaret, found this recipe on the back of a sugar box when
my father was young and it has been a family favorite ever since. Every Christmas,
we bake these cookies, and it is a wonderful way to remember my grandmother, who
loved baking dearly. I hope you enjoy them as much as we do this holiday season. The
quantities below make 5 dozen cookies.
1 package dry yeast
¼ c lukewarm water
3 ½ c sifted flour
1 ½ tsp salt
½ c butter
½ c vegetable shortening (Crisco)
2 beaten eggs
½ c sour cream
3 tsp vanilla
1 ½ c sugar
Dissolve yeast in ¼ c very warm (not hot) water
Sift flour with salt; cut in butter and shortening
Blend in eggs, sour cream, 1 tsp of the vanilla, and softened yeast.
Mix well. Cover and chill at least 2 hours (note: dough may be
stored in the refrigerator up to 4 days and baked as needed)
Preheat oven to 375 degrees.
Mix sugar and remaining vanilla. Sprinkle board with about ½ c
of the sugar mixture. Roll out half of the dough to a 16 x 8 inch
rectangle; sprinkle with 1 TB more vanilla sugar. Fold one end
of dough over center, fold opposite end over to make three layers.
Turn dough ¼ way around and repeat rolling and folding twice,
sprinkling board with additional vanilla sugar as needed
Roll to a uniform ¼ inch thick. Cut into 1 x 4 inch strips; twist
each strip 2-3 times and set on ungreased baking sheet. Repeat
entire folding process with remaining half of dough
Bake 15-20 mins until golden brown