Most Recent Recipes Below
The last few recipes I have added show up below, but you can use the categories or the search bar to find all the recipes on this site.
PASTRY
December 22, 2010 
Ingredients:
5 cups flour
1 tsp. baking powder
1 Tbsp. brown sugar
1 tsp. salt
1 pound lard or shortening
1 egg
1 Tbsp. vinegar
ice water
Mix the dry ingredients. Cut in the shortening. In a measuring cup, put the egg and the vinegar and fill with ice water to 3/4 cup. Stir and mix in with the dry ingredients. Add a little ice water if needed. Keep this in the refrigerator.
CHRISTMAS PUNCH
from Mom’s friend Emma (Non-alcoholic, serves 24 to 30)
1 1/2 cups lemon juice
1 cup water
4 cups cranberry juice
1 cup sugar
2 cups unsweetened pineapple juice
2 cups orange juice
2 (28 oz) bottles ginger ale
block of ice
Combine the sugar and water in small saucepan. Bring to boil. Stir until the sugar dissolves. Cover and boil over low heat without stirring for 5 minutes. Cool. Add all the ingredients except the ginger ale which is added just before serving.
ARCHIE’S WEDDING PUNCH
used at lots of family weddings from Uncle Archie Robb (for 200 servings)
2 (26 oz) bottle gin or vodka
2 bottles vermouth (1 red and 1 white)
2 (48 oz) cans of orange juice
2 (48 oz) cans of grapefruit juice
2 large bottles of ginger ale
sliced oranges and lemons
ice
You can mix everything except the ginger ale in advance.
This makes 400 ounces (i.e. 200 two ounce drinks).
This is a lot.
PIZZA PRETZELS
This is called Pizza pretzels since the same dough can be used to make soft pretzels OR to make Pizza dough. This recipe is from Rosemary. She made these at school when Lauren was in Kindergarten. I will describe the pretzel recipe.
1 package yeast (1 Tbsp.)
1.5 cups warm water
1 tsp. salt
1 Tbsp. vinegar
4 cups flour
Put all of the dry ingredients together in a large bowl.
Slowly add the water until it is all mixed in. Knead with your hands until things are well mixed. Put a little flour on the table and knead some more. Roll into long snakes and shape into pretzels. Put on a floured tray.
Sprinkle with a little coarse salt.
Bake for about 12 minutes at 450F.
TO COOK AND PEEL CHESTNUTS
With a sharp, pointed paring knife, press a slit or X into the flat side of each chestnut. Place in a saucepan, cover with cold water, and bring to a boil. Reduce heat to simmer and cook, uncovered for 15 minutes. Remove from the heat. Chestnuts can also be cooked in the oven. Slit the nuts, place in one layer on a baking sheet in a 375F oven for 20 to 25 minutes. Shake every so often for even baking.
After cooking (either method) remove a few chestnuts at a time with a slotted spoon and peel away the outer shell and inner skin with the fingers. Now you can chop or sieve the nuts for use in the recipe.
One pound of chestnuts yields about 12 ounces or 2 1/2 cups of shelled, peeled nuts.