Tag: holidays

Cookies and Bars · Family Favorites · Holidays

Kringla for Christmas…Almond vs. Anise

cathysmaha1 Comment

A Christmas tradition in our house is to make Kringla, typically flavored with Anise extract. My oldest daughter Megan, likes Kringla, but not the taste of Anise. Lucky for her, I was out of Anise extract and tried Almond Extract instead, and loved the results.  I had to double the amount of extract to make sure the Kringla actually carried the almond flavor.

Kringla…hot chocolate…Kolaches (cherry and chocolate)…family gathered in the living room late Christmas morning…what a wonderful way to celebrate Christmas.

IMG_5605

Our new tradition…Almond Kringla.

KRINGLA…ALMOND STYLE

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

1 egg
1 cup sugar
1/2 teaspoon almond extract (or more to suit your taste)
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.
  • Mix 1/2 teaspoon baking soda with remainder of sour cream and let sit for about 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.
  • 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.
    IMG_5587
  • 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.)  In a convection oven, I’ve found 5 minutes on the middle shelf to be sufficient.
  • Cool and store in airtight container. Great warm with butter and a cup of coffee or hot chocolate.
Appetizers · Family Favorites · Holidays

Snowman Cheese Dip

cathysmahaLeave a comment

During the holidays there are so many parties and potlucks and it’s fun to make something that people remember. Charlene, an AT&T co-worker, shared this recipe several years ago after she brought this to one of our office potlucks.

The first time I made it, I had the snowman standing upright. Big mistake, no one wanted to dip into it and have Mr. Snowman tumble. Give Mr. Snowman a rest on a platter and surround him with crackers.  He’ll be a big hit!

Snowman Cheese

 SNOWMAN CHEESE DIP

1 tub whipped cream cheese
2-8 ounce bars cream cheese
4 ounces dried beef, chopped
1 teaspoon garlic powder
1 teaspoon horseradish
1 tablespoon dried parsley
bunch of green onions

  • Mix cream cheese bars and chopped dried beef.  Add chopped green onions (white part only). Blend in garlic, horseradish and parsley.
  • Form into 3 balls (small, medium and large) using waxed paper.  Stack into snowman shape using a toothpick to attach. (NOTE:  I lay the snowman down on the platter)
  • Spread whipped cream cheese over snowman using wet knife. Garish and serve with crackers, carrots, pretzels.

Garnishes:

  • rosemary branches or broken pretzel twists for arms
  • black olives cut into pieces for mouth & buttons
  • tiny baby carrot for nose
  • dried cranberries for halo
  • piece of red pepper for heart
  • green onion tops for scarf
Family · Family Favorites · Holidays · Home · Kitchen

Kitchen Memories

cathysmaha1 Comment

Kitchen Memories started to flood back to me as I looked at my kitchen for the last time before the cabinets were removed.  So many conversations took place in my kitchen with our girls from babyhood to teenage years to adult years.  Meals were prepared for many loved ones, some of which are now gone.

IMG_6246
Kitchen 2015 after the cabinets over the island were removed.

When we first moved into our Smurf blue house in 1988, the kitchen had brown, patterned kitchen carpet, one of the worst ideas on the planet. The Cherry Cabinets were quite nice and the Columbine (Colorado’s State Flower) tile was fitting of the ‘country’ craze at the time.

This kitchen became the heart of our home. Weekday mornings were frantic as Karl and I prepared for work so the girls would often gather on the floor of the kitchen as I prepared breakfast and our lunches.

As I look at the kitchen for the last time, a stream of memorable movies play in my head, including:

  • Homework, Science experiments, crafting
  • Holiday meal preparations
  • Meal preparation while the kids often sat on the counter to chat and share
  • My mother, when visiting, making homemade egg noodles on my kitchen counter to freeze for later use
  • Making our Christmas favorite Kringla for the holidays
  • Birthday Celebrations
  • Christmas parties & Mother’s Day Coffee
  • Dying Easter Eggs

Sarah and Megan dye Easter Eggs 1991

  • Teaching the girls to bake

Megan and Sarah bake a cake 1991

  • Rescuing animals or playing with our own pets

Daddy has a bird

  • Running Circle through the house (Gamma Stout and Sarah)

1992 003

  • Preparing flowers for the Megan (top) and Sarah’s (second) weddings

megan and cathy do flowers 1580

  • Evan’s 2nd birthday, the last event in the old kitchen.

IMG_6407

So here we go…out with the old and in with the new! I’m soooo ready…

Family Favorites · New Favorite · New Traditions

Baked Spinach Artichoke Dip for your Football Championship Party!

cathysmahaLeave a comment

This Friday I’m feeling under the weather so am reposting my Baked Spinach Artichoke Dip as an idea for the coming AFC and NFC championship games.  So good and would also be great baked on potato skins.

Spinach Artichoke Dip (3)

As I retreat for another nap, let me just say,  GO Denver Broncos!

Baked Spinach Artichoke Dip is a holiday/party regular.  This is an easy, tasty appetizer to serve for a holiday party or family gathering.

SPINACH ARTICHOKE DIP (BAKED) WITH PITA CHIPS

1 cup mayonnaise
1 cup freshly grated Parmesan Cheese
1 can (14 ounces) artichoke heart quarters, drained and coarsely chopped
1 package (10 ounces) frozen chopped spinach, thawed, squeeze to drain
1/2 cup chopped red bell pepper
1/4 cup shredded Monterey Jack or mozzarella cheese
Toasted baguette slices, assorted crackers or Pita Chips (recipe below)

  1. Heat oven to 350 degrees. Mix mayonnaise and Parmesan cheese. Stir in artichoke hearts, spinach and bell pepper.
  2. Spoon mixture into greased 1-quart casserole
  3. Sprinkle with Monterey Jack cheese.
  4. Cover and bake 15 to 20 minutes or until cheese is melted. Serve warm with pita chips, crackers or baguette slices.

PITA CHIPS:

Package pita bread
olive oil
garlic salt
Fresh shredded parmesan cheese

  • Brush pita bread with olive oil, sprinkle with garlic salt and parmesan cheese.
  • Bake pita in oven until cheese melts and bread is toasted. Remove from oven and cut into 6 or 8 wedges per pita bread.
Holidays

Peppermint Candy

cathysmahaLeave a comment

Every Christmas, for many years, we have made Cinnamon Hard Candy.  I’ve often wondered how Peppermint hard candy would taste and it is also very good.  My girls are freaked out by the blue color but you could also make it without any food coloring if you are smurf-adverse.

PEPPERMINT HARD CANDY

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

  • 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 peppermint oil and food coloring.
  • Pour into a metal pan that has been lined with about 1/4 to 1/3″ 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.
Family Favorites · Holidays

Dutch Apple Pie

cathysmahaLeave a comment

Autumn inspires me to bake, especially the traditional Apple Pie. Don’t get me wrong, I love traditional, 2 crust apple pie but I LOVE a Dutch Apple pie with its delectable crunchy topping. This recipe, from McCall’s Cook Book 1963 has been in my recipe box for a L-O-N-G time and always a winner. It’s a crowd-pleaser and the aroma of the baking pie fills the house with baked love!

DUTCH APPLE PIE

9 inch unbaked pie shell

TOPPING:
2/3 cup sifted all-purpose flour
1/3 cup light brown sugar, firmly packed
1/3 cup butter

FILLING:
1 pound tart cooking apples
1 tablespoon lemon juice
2 tablespoons flour
3/4 cup sugar
dash salt
1 teaspoon cinnamon

  • Prepare pie shell; refrigerate until used.
  • Preheat oven to 400F.
  • Make Topping: Combine flour and sugar in medium-sized bowl. Cut in butter, with pastry blender or 2 knives, until mixture is consistency of coarse cornmeal. Refrigerate.
  • Make Filling: Core apples, and pare; thinly slice into large bowl. Sprinkle with lemon juice. Combine flour, sugar, salt and cinnamon,mixing well. Toss lightly with apples.
  • Turn filling into unbaked pie shell, spreading evenly. Cover with topping.
  • Bake 40-45 minutes or until apples are tender.
  • Serve warm.  Options:  top with whipped cream or ice cream

Czech Heritage and Dishes · Family · My Roots

Father’s Day Memories

cathysmaha2 Comments

My Dad,  Archie, was one of the funniest men I ever knew.  His sense of humor was direct, often dry, and accepted by all.  He could say things to people that no one else could say and they would laugh heartily and love him dearly.  Love of laughter is one of the great gifts my Father gave to me.  I miss him.

When I was 12 years old my Father died as a result of a farming accident. From that day forward my life changed forever. He would never attend one of my high school sporting or music events…he wouldn’t walk me down the aisle…he wouldn’t get to hold my children in his arms and play with them. But he is always with me…always.

Photographs of my Father and I are near and dear to my heart because there are few. Taking a photograph ‘back in the day’ required film, developing, flash bulbs and they were treasured….not to mention that my Father was camera-shy.

Before my Mother died, she passed on photos my Uncle Mahlon ‘Sparky’ took when I was little.  These are some of the most treasured photos of my childhood.

Archie and Cathy Smaha

The sweater my Father is wearing in this picture, is one I wore through high school and still have in my Mother’s cedar chest (if you’re under 50, you probably don’t know what that is).

Dad, I know you’re listening, and know I love you and miss you! Heavenly hugs to you and to Mom.

Family Favorites · New Traditions

Peppermint Buttons just in time for Christmas!

cathysmahaLeave a comment

Peppermint Buttons are a relatively new family favorite, brought to us by former neighbor.  Several years ago Pam shared this recipe with us during one of my Holiday Cookie Exchanges (I must have another one some year soon).  It’s easy, refreshing, and soooo yummy.

Peppermint Buttons

PEPPERMINT BUTTONS

1/2 cup browned butter or margarine
3/4 cup sugar
1 teaspoon vanilla
1 large egg white
1 teaspoon baking soda
1 cup flour
1/2 cup coarsely crushed hard peppermint candies

  • To browned butter, place butter in an 8 to 10 inch frying pan over medium heat until lightly browned, 5-10 minutes. Pour into a bowl and cool.
  • In a bowl with a mixer, beat butter with sugar until well blended. Then beat in egg white and vanilla.
  • In another bowl, combine flour and baking soda. Add to butter mixture. Stir then beat until well mixed. Stir in crushed peppermint candies.
  • Drop dough in 1/2 tsp portions 1 inch apart onto buttered cookie sheets.
  • Bake in 350F oven until tops of cookies begin to look slightly cracked and are deep golden, 8 to 10 minutes. If using more than 1 pan in oven, switch pan positions halfway through baking.
  • With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release, let stand on pan to firm, 2-5 minutes, then transfer to racks.
  • Yield: 120 1 inch cookies
Family Favorites · New Favorite · New Traditions

Baked Spinach Artichoke Dip

cathysmahaLeave a comment

Baked Spinach Artichoke Dip is a holiday/party regular.  This is an easy, tasty appetizer to serve for a holiday party or family gathering.

SPINACH ARTICHOKE DIP (BAKED) WITH PITA CHIPS

1 cup mayonnaise
1 cup freshly grated Parmesan Cheese
1 can (14 ounces) artichoke heart quarters, drained and coarsely chopped
1 package (10 ounces) frozen chopped spinach, thawed, squeeze to drain
1/2 cup chopped red bell pepper
1/4 cup shredded Monterey Jack or mozzarella cheese
Toasted baguette slices, assorted crackers or Pita Chips (recipe below)

  • Heat oven to 350 degrees. Mix mayonnaise and Parmesan cheese. Stir in artichoke hearts, spinach and bell pepper.
  • Spoon mixture into greased 1-quart casserole.
  • Sprinkle with Monterey Jack cheese.

  • Cover and bake 15 to 20 minutes or until cheese is melted. Serve warm with pita chips, crackers or baguette slices.

PITA CHIPS:

Package pita bread
olive oil
garlic salt
Fresh shredded parmesan cheese

  • Brush pita bread with olive oil, sprinkle with garlic salt and parmesan cheese.
  • Bake pita in oven until cheese melts and bread is toasted.
  • Remove from oven and cut into 6 or 8 wedges per pita bread.
Family Favorites

Cranberry Bread…tart, sweet and warm from the oven!

cathysmaha2 Comments

Cranberry Bread was a favorite of mine back in the day.  I would make several loaves to give as gifts for the holidays when I young, single and fancy-free in St. Joe, MO.  I’m glad to have this recipe back on my radar screen.  The kids loved it.  The tartness of the cranberries complimented by the sweet dough is wonderfully delicious warm from the oven with butter.

The bread freezes well to make ahead for holiday gifts.

CRANBERRY BREAD

2 cups flour, sifted
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon soda
1 cup sugar
2 tablespoons margarine, melted
3/4 cup orange juice
1 beaten egg
1 cup raw cranberries, chopped
1/2 cup chopped nuts (pecans or walnuts)

  • Sift the flour, baking powder, salt, soda and sugar. Add the orange juice, melted butter, then add beaten egg.
  • Mix well and add the chopped cranberries. Put into greased loaf pan and fill half full of batter.
  • Bake at 350 degrees for 1 hour. Cool for 10 minutes and then run knife around the pan to remove loaf.