Oma's oliebollen!!

 Speciaal voor Sandra en in het Nederlands ,want ik heb alleen de hoeveelheden aangepast en nog niet vertaald!!

Oma's Oliebollen

45- 50 stuks 

vor het beslag:

80 gr = 4 Tbs yeast

1 l = 4 cups lauwe melk

1 Kg bloem =8 cups 

80 gr zachte boter =6 Tbs

50 g 1/2r basterdsuiker 2 a 3 Tsp = Bakerssugar

3 Eieren

20 gr citroensap= 1Tsp

zout 1ts

Vulling:

75 gr krenten= 1/3 cup

100 gr rozijnen = 1/2 cup

100gr bigarreaux (geconfijte vruchten in stukjes) = 1/2 cup

2 flinke appels in stukjes. 

Week krenten en rozijne in lauw warm water, laat ze dan uitlekken en meng ze met de appelstukjes.

Los de gist op in de lauwe melk,  Doe de bloem in een grote kom, maak een kuiltje in het midden en voeg achtereen volgens de boter suiker en eieren toe en vervolgens het gistmengsel, roeren tot er een egaal mengsel ontstaat.

Voeg dan citroensap en de vulling toe, weer doororeren en dan het zout toevoegen.

Zorg dat je het in een grote pan of bv emmer hebt want nu laat je het een half uur rijzen, dan roer jr het door en laat het nog een haf uur rijzen,

Nu kan het afbakken beginnen. Olie temperatuur ongeveer 350 F 

Je kunt een ijslepel of cookie scoop  gebruiken. Het gaat best vlug, Gooi er niet te veel gelijk in ze moeten de ruimte hebben controleer af en toe of ze gaar zijn van binnen ,Doe ze in een vergiet met keuken papier en laat ze uitlekken. Warm zijn ze het lekkerst en met veel poeder suiker bestrooid!!

Heb een goed oud en nieuw!!!

Dumplings.

Today we eat Turkey soup. I made a very large amount of Turkey soup after Thanksgiving and a part I canned in quart jars. When we want soup, I simple take a jar, Every thing is already in except the dumplings, but Chris loves dumplings and therefor I make them now!! Here comes the recipe:

Sift together:
1 cup flour
1 ts baking powder
1/2 ts salt

Cut in:
2 Ts shortening or margarine
add half a cup milk.

I use a tea spoon of dough for a dumpling.
Cook gently 10 minutes without a cover and after that 10 minutes covered.

So the soup is ready here, we will have dinner!!

Try and enjoy!!!

Flag cheese cake

Flag cheese cake:
The crust: Combine
1½ cup Graham cracker crumbs
¼ cup sugar
2 Ts cacao powder
6 Ts melted butter.
Press it in a 9 by 13 inch cake pan .
The filling:
2 cups cream cheese
2 ts lemon zest + juice
1 ts vanilla
⅓ cup sugar
1¼ cup whipped cream or topping
35 blue berries and enough raspberries to make 5 rows!!!

Recipe Amish Cinnamon bread

Ingredients


Batter:
½ cup butter, softened
1  cup sugar
1 egg
1 cup buttermilk or 1 cups milk plus 1 tablespoon vinegar or lemon juice
2 cups flour
1 teaspoon baking soda
Cinnamon/sugar mixture:
1/3 cups sugar
1 teaspoons cinnamon

How to Make It :

Cream together butter,  sugar, and egg. Add milk, flour, and baking soda. Put 1/2 of batter into greased loaf pan. Mix in separate bowl the 1/3 c sugar and cinnamon. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in  pan. Add remaining batter to pan; sprinkle with last of cinnamon topping. Swirl with a knife. Bake at 350 degrees for 45-50 min. or until toothpick tester come clean.
Cool in pan for 20 minutes before removing from pan.

I used powdered buttermilk.Works great!

Try it and enjoy it!!

Apple Pizza!

Apple Pizza

Ingredients:
Topping:
½ cup nondairy creamer
½ cup brown sugar, packed
½ cup granulated sugar
1 tsp cinnamon
¼ tsp salt
¼ cup butter, cold
⅓ cup flour
6 cups apple slices, pared or with peel,
sprenkled with 2 Tbs lemon juice.
I used 4 apples   

Crust:
1½ cup flour
1tsp salt
½ cup butter or lard
cold and coarsely chopped
1cup shredded cheddar cheese
ice water

Pre heat oven to 450º.
In a large bowl whisk together flour and salt.With a patry blendercut in the butter or lard until the mixture resembles coarse crumbs.Stir in the cheese. Sprinkle the mixture with ice water until it comes together in a ball.1 Tbs a a time. (I used 6 Tbs)
Turn the dough to a floured surface and roll out to fit a Pizza pan.

To make the topping, in a large bowl, combine the creamer, sugars, flour salt and cinnamon.Sprinkle a quarter of the mixture – ½ cup – over the crust in the pan.
Arrange the apple slices in a circular pattern on top.
Using a pastry blender cut the butter in the remaining sugar mixtureuntil it resembles coarse crumbs and sprinkle over apples.

Bake for 30 min. until the apples are tender and the juices are bubbling
Enjoy!

Corn Pie

Crust:
1¼ cups all purpose flour
¼ ts salt
3 Tbs shortening, cut in pieces and chilled 1 cup heavy cream
5 Tbs butter, cut in pieces and chilled 4 Tbs butter
4-6 Tbs ice water 1 onion, minced
1 celery rib,
Filling: chopped fine
4 large eggs 1 ts salt
12 ears of corn, husk and silk removed
1 cup heavy cream
4 Tbs butter 1 clove,minced ¼ ts pepper
¼ cup chopped parsley
Crust:
Mix flour and salt together, work with pastrie blender or two knives first the shortening and when that is done, the butter through the flour. .Next take 4 Tbs ice water and work it in the mixture ,until the dough forms.Use the other Tbs of ice water if necessary- one at a time.
Turn the dough on a sheet of plastic wrap and form in a 4 inch disk, wrap it in plastic and refrigerate for at least an hour.

Filling:
Adjust an oven rack to the middle position and heat the oven to 375° F.
Hard boil 2 of the eggs, peel and slice them.
Slice corn kernels from the cobs.Mash half of the corn with the cream, easy in a blender or food processor. Combine with the 2 remaining eggs.
Melt 2 tablespoons of the butter in a 10 inch cast iron skillet over medium heat. Add the onion ,celery and salt, cook until softened.Stir in the garlic and pepper and cook for another 30 sec.Take it from the fire and stir in the remaining corn kernels,corn-cream mixture, and parsley.Smooth the surface of the filling and arrange the sliced eggs over the top in an even layer.
Break up the remaining butter and scatter it evenly over the top.
Roll out the dough to a 12 inch circle, roll the dough over a rolling pin-loose- and than over the pie. Make some vents in the crust.
Place the skillet on a baking sheet and bake until the filling is bubbling and the crust golden brown,
about an hour. Let stand for 10 minutes and serve!!

Breakfast

Berry Puff Pancake

1Tbs butter
3 large eggs
¾ cup milk
¾up all purpose flour
½ tsp salt
Berry topping:
Raspberry’s
Blueberry’s
Sliced Strawberry’s
A cup of each
⅓ cup orange marmalade
2 Tbs powder sugar

Place butter in a 9 inch pie pan, place in 400º oven until melted.Coat bottom and sides with butter.
Mix eggs and milk and pour in flour and salt. Pour batter in prepared pie pan.  Bake for ca
20 min or until it is golden brown.
Combine berry’s and marmalade. Sprenkle pancake with powder sugar and fill with berry’s
Serve if you want with whipped cream!

Enjoy!!

Chicken thighs in the pressure cooker

Pressure Cooker Chickenthighs in Wine Sauce:

Ingredients:
2 Tbs butter divided
1 cup sliced mushrooms
6 bone in chicken thighs
¼ tsp each salt, pepper, ital.seasoning and paprika
⅓ cup flour all purpose
½ cup chicken broth
½ cup white wine (or more broth)
3 green onions thinly sliced

Select saute setting and adjust for medium heat, heat one tablespoon butter and saute mushrooms. Remove. Put flour and spices in a bag and add chicken to coat it at all sides.
Heat remaining butter and brown the chicken. Remove. Add broth and wine to the cooker Cook
2 to 3 min. stirring to loose browned bits. Return chicken and mushrooms to the cooker. Lock lid, Cook for 10 min under high pressure, then for 10 min. natural release, after that quick release.
When you want to slow cook it takes 3 or 4hours on low.

Enjoy