Category: Family Favorites

Family Favorites · Holidays · My Roots

Norwegian Kringla – amazing!

cathysmaha3 Comments

When I was a little girl, my Mother and I would visit our elderly Norwegian friends, the Butlers, and feast on amazing home-baked goods.  Anna would make Norwegian Kringla (pictured above), Lefse (potato flatbread), and other delights.  I loved everything, but my favorite was Kringla.  My Mother learned to make it and the recipe below is well over 100 years old.  It quickly became a Christmas tradition and I’ve made it for my family.  This year is no different.  The slightly sweet dough with the slight anise taste is truly a delight.  Kringla paired with a hot cup of coffee or hot chocolate is heavenly.

Think I’ll head to the kitchen for a hot chocolate and a Kringla….YUM!

KRINGLA

I usually double the recipe and freeze several to enjoy long after the holidays are gone.

1 egg
1 cup sugar
1/4 teaspoon Anise Extract
2 tablespoons melted butter
1/2 cup buttermilk
1 cup sour cream
1 teaspoon baking soda
1 teaspoon baking powder
4 cups flour

  • Beat egg and sugar together. Add anise extract, melted butter, buttermilk and 1/2 of sour cream.
Kringla Step 1 ingredients blended together
  • Mix 1/2 teaspoon baking soda with remainder of sour cream and let sit for about 5 minutes.
Sour cream and baking soda after 5 minutes
  • Mix together flour, baking powder and remaining 1/2 teaspoon baking soda.
  • Mix together flour mixture alternately adding egg mixture and sour cream mixture.
  • Dough will be very stiff and you will need to finish mixing with your hands.
Kringla dough
  • Chill dough overnight.  Remove 1-2 cups of dough at a time so the dough remains chilled.  Take a small piece of dough (size of a small walnut) and roll into a ball and then into a pencil shape.  Shape the dough into a pretzel shape and place on a greased cookie sheet.
Kringla Rolled into Ball
Dough rolled into pencil shape
Kringla shaped and ready for the oven
  • Bake at 425 degrees for 5 minutes on the bottom rack of the oven and then on top rack of oven for 2-3 minutes. Bottom of Kringla should be golden brown–tops may not be brown.  (I have found that every oven is different.  Mine tends to run hot so I decrease the amount of time on the bottom shelf to 3 minutes.)
  • Cool and store in airtight container. Great warm with butter and a cup of coffee or hot chocolate.
Kringla ready to be served
Holidays · New Traditions

Cinnamon Hard Candy for the Holidays

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Cinnamon hard candy is a holiday tradition that began in my household about 12 years ago. Daughter, Megan, received a bag of candy from a friend and we were instantly in love with it.  We’ve made several batches every year to give to family and friends.  The sumptuous smell of cinnamon lingers in your home for the day. The candy keeps for a long time, especially in the dry Colorado climate.  It’s pretty to wrap up in festive bags for gifts.

Cinnamon Candy Gift Bag

CINNAMON HARD CANDY

1 cup white sugar
1 cup karo syrup
1 cup water
1/4 teaspoon cinnamon oil (usually behind the prescription counter at your grocery store)
1/4 teaspoon red food coloring                                                                     powdered sugar

Ingredients for Cinnamon Hard Candy

  • Combine sugar, syrup and water in a sauce pan.
  • Boil without stirring, over medium-high heat until it reaches hard crack stage (300-310 degrees).
  • Once the candy starts to thicken and turn golden brown, watch carefully or it can scorch.
  • When done, remove from heat and quickly add cinnamon oil and food coloring
  • Pour into a metal pan that has been lined with about 1/4 to 1/3″ powdered sugar.

Cinnamon Hard Candy Mixture poured into pan with powdered sugar

  • Sprinkle powdered sugar on top of candy immediately. Let cool until the edges start to firm up and then immediately begin to score the pieces from around the edges and keep cutting inward, in squares, as the candy hardens.  This makes it easier to break into more uniform pieces once the candy has hardened.

Cinnamon Hard Candy scored in pan

New Traditions

Mini Red Peppers stuffed with herbed goat cheese

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to die for!
Mini Peppers stuffed with herbed goat cheese

Recently I discovered this recipe on the bag of mini peppers I bought at Costco.  I’ve experimented with the recipe and love a variation of this recipe, combining goat cheese with the Savory Seasoning of Tarragon Shallot Citrus.   The sweetness of the red peppers combined with the goat cheese and citrus blend is scrumptious. When the peppers come out of the oven, you can also top with half of pecan (or walnut).  A very simple appetizer for your holiday parties.

Mini Red Peppers stuffed with herbed goat cheese

Mini Red Peppers
Softened goat cheese (or cream cheese)
1/4 cup snipped fresh herbs (chives, parsley, thyme, basil) or Savory Seasoning Tarragon Shallot Citrus Seasoning

 

 

 

 

 

 

 

 

  • Heat oven to 350 degrees.  Rinse red peppers and cut a slit down the side of the pepper.  Remove seeds.

 

 

 

 

 

 

 

  • Combine softened cheese and herbs.  Place a heaping teaspoon of the goat cheese mixture in each pepper.  Bake for 20 minutes until peppers are soft-crisp and goat cheese is hot.
  • Optional: Serve with pecan or walnut half (or basil leaf) on each pepper.
Family Favorites · My Roots

Traditional Midwest Red Chili

cathysmaha2 Comments

Cold weather means it’s chili time! My mother’s traditional red chili is still a favorite of mine, but I confess I now used canned, diced or crushed tomatoes instead of whole tomatoes.

When I was a child, the only thing served with chili was saltines.  Who knew there were so many ways to serve Chili (or is it Chile?).

Red Chile (4)

Now I have been awakened the versatility of chili and how to serve it. Here are a few of my favorites:

  • Chili served on top a baked potato with shredded cheese (add sour cream if desired)
  • Chili served on top of a half of peeled and seeded avocado
  • Chili with crushed tortilla chips, shredded cheese, green onions
  • Chili with cornbread
  • Chili on top of hot dogs with onion

    Red Chili on baked potato with grated cheese

What are unique ways that you serve chili?

Today, I am sharing my Mother’s chili recipe. Add as much chili powder or crushed peppers as desired and enjoy!

MOM’S RED CHILI

1 pound ground beef
1 medium onion, chopped
1/2 cup chopped green bell pepper
1 can chili beans
1 quart tomatoes (I prefer crushed)
1 tablespoon sugar
chili powder to taste
salt & pepper

  • Brown and drain hamburger. Add onions and cook until tender.
  • Add rest of ingredients and simmer, covered, for 1 hour.

Red Chili simmers

  • Serve naked (as is) or with chopped onions, cheese, tortilla chips, crackers or try one of the versions listed above.
Family Favorites · New Traditions

Green Chile…warming the cockles of your heart

cathysmaha2 Comments

Green Chile and Whole Wheat Tortilla

My mother made a very mild, traditional Midwestern tomato chile.  As a child, I was not fond of the chili because of the perceived HUGE tomatoes chunks my mother would add from her stash of home-canned tomatoes.  How I long for her homemade red chile now.

In my late 20s, I moved to Arizona and then settled in Colorado and was introduced to green chile.  Trust me, in Iowa, the spiciest thing you would come across was a pickled pepper!  Green chile sounded like red chile gone bad until I tasted it.  Oh my gosh, it was a spoonful of heaven upon any burrito, relleno, or enchilada that came my way.

I love the smell of fresh roasted chiles at the Farmer’s Markets in the fall.  I can peel and eat them fresh and warm and if any are remaining, I use them in green chile or freeze them (after peeling and seeding) for future use.

One of my favorite green chili recipes is:

GREEN CHILE

3 tablespoons vegetable oil
2 pounds lean pork, cubed
1 medium onion, cut into large chunks
2 cloves garlic, minced
salt and pepper
28 ounce can whole peeled tomatoes
8-10 Anaheim chiles, roasted, peeled, seeded and chopped
2 cups water
1 1/2 tablespoons flour
1/3 cup water
flour tortillas, warmed

  • Heat oil in large stockpot. Add pork, onion, garlic, salt and pepper. Saute until pork is browned.

Green Chili — browning pork and onions

  • Drain juice from tomatoes into stockpot. Chop tomatoes and add to pork with chiles and 2 cups water. Stir well and simmer covered for 45 minutes.

Green Chile–add tomatoes

  • Whisk together flour and 1/3 cup water until smooth. Add to chile mixture and stir constantly until well blended and slightly thickened.
  • Cover and simmer for 15 minutes. Serve with warm tortillas or freeze.

Enjoy a nice bowl of chile with a warm tortilla or use it as a sauce for enchiladas, burritos or chile rellenos.

New Traditions

Cereal Snackeroos

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Cereal Snackeroos

Last month I found myself staring at a new box of Honey-Nut Cheerios in the pantry.  The cereal was purchased for guests who decided they liked yogurt better.  Oh well…surely I can invent a creative treat…result was Cereal Snackeroos.

This treat was a hit with family, neighbors and older folks at an assisted living center.  Get creative…what’s in your pantry?

Cereal Snackeroos

3 cups Honey Nut Cheerios®
3 cups Honey Nut Grahams
1 cup Honey peanuts
1 cup diced orange candy slices (or gumdrops)
1 cup chocolate chips
1 cup Karo syrup
2/3 cup sugar
1 cup peanut butter

  • Mix the ingredients above in a large bowl.  Butter 9×13” pans.
  • In a small saucepan, combine white Karo and sugar.  Bring to boil.  Take from heat and stir in peanut butter.  Stir until smooth.
  • Pour over cereal mixture and toss to coat mixture completely.  Pour into buttered pans and let cool.  Cut into squares.  You can decorate the top of each square with an orange slice, if desired.

Snack on!

Family Favorites · Holidays · My Roots

Thanksgiving Leftovers…Yummy Turkey Vegetable Soup…

cathysmaha3 Comments

My Mother grew up in the depression and had a knack for making the most out of everything.  Every year, she would make a large pot of Turkey Vegetable Soup after the big day.  The aroma of the soup allowed us to relive Thanksgiving Day all over again.  I love to add caraway seed (if you are Czech…it’s a true passion).  Yum!

Turkey Vegetable Soup
Turkey Vegetable Soup

TURKEY VEGETABLE SOUP

1 Turkey Carcass (leftover from holiday meal)
Diced Potatoes
Pearl Barley
Corn
Green Beans
Green Peas
Diced Onion
Diced Celery
Diced Carrots
Diced Red or Green Peppers
Bits of leftover dressing
(Whatever you feel like throwing in the pot!)
Pinch of oregano, parley, thyme, dill, caraway seed
Salt & pepper to taste

  • Remove carcass/meat/skin from broth.  Strain broth.  Return bits of turkey to the broth.  Chill overnight.
  • Skim fat from broth.  Bring broth to slight boil.
  • Add vegetables, herbs, and seasoning.  Simmer until vegetables are tender.

Fresh Vegetables and Barley chopped and ready

The soup freezes so well and provides you with a taste of Thanksgiving long into the winter.

Do you have a favorite turkey soup that is tradition in your family?

Family Favorites · My Roots

Best Pumpkin Pie in the WORLD!

cathysmaha2 Comments

Pumpkin Pie Starts Here

How many GOOD pumpkin pies have you tasted in your life?  If you are like me, very few. Our family has the good-fortune of having the best pumpkin pie recipe in the history of the world…or so we think.  This recipe was handed down from my great-grandmother and, perhaps, even further back. They made their crust from scratch but I must confess, I like the Pillsbury refrigerated pie crust just fine.

Growing up, I loved all of the traditional Thanksgiving fare, but Pumpkin Pie with whipped cream was the highlight of the day.   My Mother would make multiple Pumpkin Pies because everyone wanted more than one piece.  It is fitting that today one of the pies was baked in my Mother’s pie pan.

Once you taste this pie, you will never go back to a commercially prepared pie.  It is so easy…so delicious.  Try it out this Thanksgiving and your family will sing your praises. I would love to hear feedback on your experience with our family recipe!

The Best Ever Pumpkin Pie

BEST PUMPKIN PIE

1 cup sugar
1 heaping teaspoon flour
1 teaspoon cinnamon
pinch ginger
pinch salt
1 cup pumpkin
2 eggs, beaten
1 cup milk
pie crust (I use refrigerated crusts)

  • Mix sugar, flour, cinnamon and ginger until well mixed.
  • Add pumpkin and beat well. Add 2 beaten eggs and beat until very smooth. Add milk and mix well.
  • Put prepared pie crust into pie pan.  Finish the edges.  In this case, I have used a fork to finish the edges.

 

 

 

 

 

 

 

  • Put prepared pie crust into pie pan.  Finish the edges.  In this case, I have used a fork to finish the edges.
  • Pour in unbaked pie shell. Bake at 350 degrees until knife inserted in center comes out clean (about 45 minutes to 1 hour).

Pumpkin Pie Ready for the Oven

  • Cool pie.  Slice and serve with whipped cream.  Refrigerate remaining slices of pie (if you have any).
New Traditions

Butter Squash and Apple Soup…my new tradition

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Butternut Squash and Apple Soup

I am NOT a curry fan but my pantry held a lonely butternut squash and I was in the mood for soup.  Every ingredient was on hand, except for the curry powder.  Pal, Maribeth, to the rescue.

This recipe came from the cookbook, Colorado Classique, by the Junior League of Denver.  WOWZA, is it good!  I was so excited to share the news of this great recipe that I called older daughter, Megan, to extol the virtues of this wonderful fall soup.   This recipe will officially become one of my new traditions.

BUTTERNUT SQUASH AND APPLE SOUP

Serves:  6

2 onions, chopped
3 tablespoons of butter
2 ½ cups diced butternut squash
1 Granny Smith apple, peeled and chopped
3 tablespoons all-purpose flour
1 ½ teaspoons curry powder
Pinch of grated (or ground) nutmeg
3 cups chicken broth
1 cup milk
½ cup half-and-half or heavy cream
Zest and juice of 1 orange
Salt and pepper to taste
Whipped cream or sour cream and chopped parsley for garnish

  • In a 3 quart saucepan, sauté onions in butter for about 5 minutes or until soft.

Saute Onions

  • Add squash and apples and sauté for 3 minutes, stirring occasionally.

Saute Squash and Apples with Onions

  • Add flour, curry powder and nutmeg.  Cook for 2 minutes.
  • Add chicken broth, milk, half-and-half (or cream), and orange zest and juice.  Simmer slowly, uncovered for 15-20 minutes or until the vegetables are tender.
  • Puree the soup in a blender or food processor.  Season with salt and pepper and sugar.  Serve hot topped with a dollop of cream and a sprinkling of parsley.

This soup improves with time.  Prepare a day or two in advance and refrigerate until ready to heat and serve.

Family Favorites · My Roots

Pumpkin Bread … an Autumn Tradition

cathysmaha2 Comments

November is not complete without Pumpkin Bread. When I was growing up, Pumpkin Bread was often baked in tall tin cans so that the finished product of round slices was pretty for women’s clubs and gatherings.  I am fine with the traditional loaf and it tastes equally as yummy.  The bread freezes so well.  I like to freeze several loaves to share during the season with friends and family.  It’s tradition!

PUMPKIN BREAD

3 cups sugar
1 cup salad oil
4 eggs beaten
2 teaspoons baking soda
3 1/2 cups sifted all-purpose flour
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
2/3 cup water
2 cups canned pumpkin
chopped nuts (optional)

  • Combine sugar and oil in a large bowl. Add 4 eggs and beat until completely mixed.
  • Sift together flour, salt, cinnamon, nutmeg. Add dry ingredients alternately with water. Mix well. Add pumpkin and mix well again.

  • Pour into greased loaf pans and bake at 350 degrees for 65 to 75 minutes.  Enjoy!