Cinnamon (Raisin) Bread

  • 1 C milk
  • 2 t salt
  • 1/4 C sugar
  • 1/2 C (~4.25oz) butter
  • 2 pkg active dry yeast
  • 1/4 C warm water
  • 2 C sifted all-purpose flour
  • 3 eggs, beaten
  • About 3 C sifted flour
  • 1 C raisins (optional)
  • 1/2 C sugar
  • 1 T cinnamon
  • Melted butter

Scald milk. Stir in salt, 1/4 C sugar and butter. Cool to lukewarm. Soften yeast in warm water until it starts to foam. Beat 2 cups flour into milk mixture. Add yeast and eggs. Beat well. Mix in enough remaining flour to make a stiff dough. Mix in raisins. Turn out onto floured surface. Knead until smooth and satiny (this may take a longish time – you hopefully will notice a “change” occur in the dough). Place in large greased bowl. Brush dough with melted butter. Cover. Let rise until doubled. Divide dough in half. Cover. Let rest 10 minutes. Combine sugar and cinnamon. Roll each piece of dough into a rectangle 1/2″ think. Brush lightly with melted butter. Sprinkle with cinnamon mixture. Roll tightly as for jelly roll. Pinch edges together to seal. Place in greased loaf pans. Let rise until doubled. Bake at 375F about 40 minutes. Makes two loaves.

Credits: Carolyn Friedemann.

2013-12-30: I can’t believe I haven’t added this one yet. We always omit the raisins, since neither Joel nor I like them.


Fried Cabbage

  • 1 head curly cabbage
  • 3 onions, or more
  • 1-2 packages lardons

Slice the onions and the curly cabbage thinly. Fry lardons, remove from pan but retain grease. Fry onions in grease. Add cabbage, and steam/fry until cooked but still crispy. Add the lardons back in.

Good by itself or over egg noodles.

Credits: Me.



Bacon-Wrapped Roasted Pumpkin with Onions

  • 1 Hokkaido pumpkin
  • 1 1/2 onions
  • 6 pieces of bacon
  • 2 T aged balsamic vinegar
  • 1 T maple syrup
  • 1/2 T olive oil
  • Fresh ground seasalt
  • Rosemary (fresh preferred, otherwise dried is OK)

Preheat oven to 200C. Cut the pumpkin in half, and remove the seeds and pith. Cut each half into sixths. Peel the onions, but do not cut off the bottoms. Cut into quarters. Take two slices of pumpkin, and set an onion quarter inside. Wrap a slice of bacon around, and fasten with a toothpick. Do this for the remaining 10 slices, so you end up with six packages. Oil a glass baking dish. Place the packages in the dish.

Mix the vinegar, syrup, and oil with the seasalt and rosemary. Drizzle over the packages (you might want to open up each package to put the glaze directly onto the onion so that it soaks up rather than runs down).

Bake for about 25 minutes.

Credits: Me. All me. Replicate at your own risk.

2013-12-22: pumpkin

Raspberry Caramel Muffins

  • 1 C sugar
  • 1/2 t salt
  • 115 g unsalted butter
  • 2 eggs
  • 2 t baking powder
  • 2 C flour
  • 1/2 C milk
  • 300 g frozen raspberries
  • caramel sauce (optional)

Preheat oven to 180C. Cream together butter, sugar, and salt. Add eggs one at a time, beating well after each. Add baking powder, stirring in well. Mix in 1 C flour, milk, 1 C four, mixing thoroughly after each. Mash part of the raspberries if desired, and mix in.

Divide batter into 12 lined muffin cups. Drizzle a bit of caramel over each, if desired.

Bake for 30 min.

Credits: Adapted from here.

2013-11-03: I have a muffin tin I’ve never used, way more caramel sauce than we’ll get through this fall, and a three day weekend. Perfect for experimenting with muffin recipes. The original recipe called for 1 t vanilla, but since I was adding the caramel, and the caramel is already pretty strongly vanilla, I opted to omit it. As I was dividing up the batter, I was sure I could’ve easily filled 18, but went ahead and fit it all into 12, and they came out just fine.


2013-12-22: Joel commented the above ones were too moist for his taste. I also know he likes cranberries, so I picked up some dried cranberries to make another batch. I did so today — minus the caramel — and, naturally, they turned out much drier (a bit too in my opinion, but not his). They’d be better with real cranberries, so as more tart.