I don't know that Grandma ever made this - - maybe another family member could tell us. I don't know that I would ever want to eat stuffed heart. But this recipe was in Grandma's box and it was included in the cookbook. Brother Tommy - -- you are the only one I know who might consider making this. Comments anyone?
Stuffed Heart
Select a nice veal heart. Soak in salt water at least an hour to draw out blood. Make your favorite poultry dressing, using eight to ten slices of bread. Stuff cavities of the heart and sear slightly in baking pan. Add about a half a cup of water to fryings and roast for about an hour and a half or until nearly tender. Then pile the remaining dressing around the heart in the baking pan and return to the over for half an hour longer.
ICK! That's my comment! Enjoy.
Grandma Helen Pecar and Greatgranddaughters Theresa Pecar Moore and Kathleen Pecar Lightbody
Friday, February 25, 2011
Sunday, February 20, 2011
Minimalist No Knead Bread
Dr. David Wild in Onekama, Michigan makes what I think is the best bread in the whole world. Is has a thick, crunchy crust and the richest flavor. Doc uses a recipe and innovated method made famous by Jim Lahey in New York. Let time do the work. We made a white turkey chili yesterday under the guidance of big brother Tom Pecar and we made Doc Wild's bread - - hearty and crusty - - perfect with the chili. I will post a recipe I copied on line. If you google "Minimalist Bread" you will also find a video of Jim Lahey showing you exactly how to make this bread - - thanks Doc Wild for sharing your secret!
Recipe: No-Knead Bread
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Published: November 8, 2006
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising
Related
The Minimalist: The Secret of Great Bread: Let Time Do the Work (November 8, 2006)
Bread:
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One 1½-pound loaf.
Recipe: No-Knead Bread
Sign In to E-Mail or Save This
Reprints
Published: November 8, 2006
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising
Related
The Minimalist: The Secret of Great Bread: Let Time Do the Work (November 8, 2006)
Bread:
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One 1½-pound loaf.
Saturday, February 19, 2011
Baked Beans - Aunt Della's Recipe
In support of Manistee's Frostbite Weekend festivities including a chili cookoff, I looked through Grandma's Recipe Box for a chili recipe. I did not find one, but I did find two baked bean recipes. This one is my Aunt Della's recipe - - - Della was grandma's sister.
Baked Beans
Cook one quart of beans until mush. (about 4-5 hours.) Put on in cold water to cover beans well. Cook slowly. Take from fire, add 1 tablespoon of molasses. Place in baking dish. Put slices of salt pork on the top and bake in hot oven. When beans begin to get dry, add water. When done, let top brown.
OK, that's it. That's all the information included on the recipe card. This recipe is included in Grandma's Cookbook. Enjoy and be sure to post your results if you try these beans.
Baked Beans
Cook one quart of beans until mush. (about 4-5 hours.) Put on in cold water to cover beans well. Cook slowly. Take from fire, add 1 tablespoon of molasses. Place in baking dish. Put slices of salt pork on the top and bake in hot oven. When beans begin to get dry, add water. When done, let top brown.
OK, that's it. That's all the information included on the recipe card. This recipe is included in Grandma's Cookbook. Enjoy and be sure to post your results if you try these beans.
Wednesday, February 16, 2011
Fudge Frosting
Fudge Frosting
1 1/2 tablespoons butter
5 tablespoons cocoa
1 1/4 cups confectioners sugar
1/8 teaspoon salt
1/4 cup milk
Melt the butter and add the cocoa, sugar, salt and milk. Heat to boiling point. Boil for 7 minutes. Remove from fire and beat until creamy. Add vanilla and pour over cake.
1 1/2 tablespoons butter
5 tablespoons cocoa
1 1/4 cups confectioners sugar
1/8 teaspoon salt
1/4 cup milk
Melt the butter and add the cocoa, sugar, salt and milk. Heat to boiling point. Boil for 7 minutes. Remove from fire and beat until creamy. Add vanilla and pour over cake.
Maple Icing
After the cupcake frosting/icing complications last week, and the delicious frosting recipe from Ellen Van Alstine, I promised to post a recipe from Grandma's Recipe Box. I will post both an icing and a frosting recipe from her cookbook. Here is Grandma Pecar's recipe for Maple Icing:
1 cupful of maple syrup
2 egg whites
Boil syrup without stirring until it spins a thread and pour in a thin stream into stiffly beaten whites. Beat until stiff enough to spread.
The Mancelona Pecar's should have plenty of homemade maple syrup on hand to make this icing.
1 cupful of maple syrup
2 egg whites
Boil syrup without stirring until it spins a thread and pour in a thin stream into stiffly beaten whites. Beat until stiff enough to spread.
The Mancelona Pecar's should have plenty of homemade maple syrup on hand to make this icing.
Sunday, February 13, 2011
Easy Whipped Cream Frosting
I made my Valentine chocolate cupcakes - and after looking at the ingredients I had in the cupboard, ended up making a simple cookie icing to top them. My Facebook family and friends 1) improved my icing; 2) suggested I look in grandma's box for a frosting recipe; and 3) sent a link to the following Whipped Cream Frosting. Tomorrow I will post one of Grandma's own recipes - - you are right Jan, I should have looked in Grandma's box. Enjoy!
http://www.joyofbaking.com/WhippedCreamFrosting.html
Whipped Cream Frosting Recipe Printer Friendly Page
This Whipped Cream Frosting recipe comes from Rose Levy Beranbaum's 'Cake Bible' and it makes the perfect whipped cream that will keep in the refrigerator several hours without separating. The trick to making this cream is to first chill the ingredients, bowl, and whisk as this ensures that the cream will reach its maximum volume when beaten. Cream is the fat that rises to the top of whole milk. It has a smooth, satiny texture and is labeled according to its butterfat content (heavy to light). Creams are also labeled "pasteurized" or "ultra-pasteurized". Ultra pasteurized creams are made by briefly heating the cream to around 300 degrees F to kill the bacteria that can cause it to sour. This is the type of cream we mainly see in stores today probably because it has a longer shelf life than pasteurized creams.
To make this whipped cream frosting we want to use heavy cream or heavy "whipping" cream, which has a butterfat content of between 36 - 40%. Now, not all heavy creams taste the same and since cream is the main ingredient in this recipe, we want to use the highest quality that we can afford. While supermarket brands may be cheaper in price, oftentimes they lack that real 'cream' flavor. My best advise is to try a few brands until you find one with great flavor that is at a good price point. While everyone enjoys a dollop of whipping cream with their slice of pie or strawberry shortcake, it also makes a nice filling in a sponge roll or to fill and frost a cake. I have included recipes for Plain, Chocolate, Raspberry, and Strawberry Whipped Cream.
Whipped Cream Frosting In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form.
For chocolate whipped cream: Add the cocoa powder and additional sugar to the above mixture and chill for at least one hour so the cocoa powder has time to dissolve. Beat the mixture until stiff peaks form.
For raspberry whipped cream: Make the whipped cream but beat only until soft peaks form. Then add the sweetened raspberry puree, a little at a time, and beat just until stiff peaks form when the beater is raised. Taste and fold in more sugar or puree, if required.
For strawberry whipped cream: Make the whipped cream but beat only until soft peaks form. Then add the sweetened strawberry puree a little at a time, and beat just until stiff peaks form when the beater is raised. Taste and fold in more sugar or puree, if required.
Makes about 2 cups of whipped cream frosting.
Source:
Beranbaum, Rose Levy. The Cake Bible. William Morrow and Company, Inc. New York: 1988.
Whipped Cream Frosting:
1 cup (240 ml) heavy whipping cream (35-45% butterfat content)
1/2 teaspoon pure vanilla extract
1 tablespoon (15 grams) granulated white sugar
Chocolate Whipped Cream:
To the above add
1 1/2 tablespoons unsweetened cocoa powder plus an additional 1 1/2 tablespoons (20 grams) granulated white sugar
Raspberry Whipped Cream:
Make the whipped cream
Add: 1/2 cup (120 ml) lightly sweetened raspberry puree or seedless raspberry jam
Strawberry Whipped Cream:
Make the whipped cream
Add: 1/2 cup (120 ml) lightly sweetened strawberry puree
Read more: http://www.joyofbaking.com/WhippedCreamFrosting.html#ixzz1Dtf7tGeZ
http://www.joyofbaking.com/WhippedCreamFrosting.html
Whipped Cream Frosting Recipe Printer Friendly Page
This Whipped Cream Frosting recipe comes from Rose Levy Beranbaum's 'Cake Bible' and it makes the perfect whipped cream that will keep in the refrigerator several hours without separating. The trick to making this cream is to first chill the ingredients, bowl, and whisk as this ensures that the cream will reach its maximum volume when beaten. Cream is the fat that rises to the top of whole milk. It has a smooth, satiny texture and is labeled according to its butterfat content (heavy to light). Creams are also labeled "pasteurized" or "ultra-pasteurized". Ultra pasteurized creams are made by briefly heating the cream to around 300 degrees F to kill the bacteria that can cause it to sour. This is the type of cream we mainly see in stores today probably because it has a longer shelf life than pasteurized creams.
To make this whipped cream frosting we want to use heavy cream or heavy "whipping" cream, which has a butterfat content of between 36 - 40%. Now, not all heavy creams taste the same and since cream is the main ingredient in this recipe, we want to use the highest quality that we can afford. While supermarket brands may be cheaper in price, oftentimes they lack that real 'cream' flavor. My best advise is to try a few brands until you find one with great flavor that is at a good price point. While everyone enjoys a dollop of whipping cream with their slice of pie or strawberry shortcake, it also makes a nice filling in a sponge roll or to fill and frost a cake. I have included recipes for Plain, Chocolate, Raspberry, and Strawberry Whipped Cream.
Whipped Cream Frosting In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form.
For chocolate whipped cream: Add the cocoa powder and additional sugar to the above mixture and chill for at least one hour so the cocoa powder has time to dissolve. Beat the mixture until stiff peaks form.
For raspberry whipped cream: Make the whipped cream but beat only until soft peaks form. Then add the sweetened raspberry puree, a little at a time, and beat just until stiff peaks form when the beater is raised. Taste and fold in more sugar or puree, if required.
For strawberry whipped cream: Make the whipped cream but beat only until soft peaks form. Then add the sweetened strawberry puree a little at a time, and beat just until stiff peaks form when the beater is raised. Taste and fold in more sugar or puree, if required.
Makes about 2 cups of whipped cream frosting.
Source:
Beranbaum, Rose Levy. The Cake Bible. William Morrow and Company, Inc. New York: 1988.
Whipped Cream Frosting:
1 cup (240 ml) heavy whipping cream (35-45% butterfat content)
1/2 teaspoon pure vanilla extract
1 tablespoon (15 grams) granulated white sugar
Chocolate Whipped Cream:
To the above add
1 1/2 tablespoons unsweetened cocoa powder plus an additional 1 1/2 tablespoons (20 grams) granulated white sugar
Raspberry Whipped Cream:
Make the whipped cream
Add: 1/2 cup (120 ml) lightly sweetened raspberry puree or seedless raspberry jam
Strawberry Whipped Cream:
Make the whipped cream
Add: 1/2 cup (120 ml) lightly sweetened strawberry puree
Read more: http://www.joyofbaking.com/WhippedCreamFrosting.html#ixzz1Dtf7tGeZ
Tuesday, February 8, 2011
Corn Bake
Here is a warm vegetable dish to make for dinner on a cold day - -
Corn, fresh or canned, 3 cups
Eggs, beaten, 3
Milk, 1 cup
Green pepper
Salt, 1 1/2 teaspoon
Pepper, 1/8 teaspoon
Butter, 2 tablespoons
Pimento
Combine ingredients and pour into a buttered casserole. Lay strips of pimento or green pepper on top. Bake at 400 degrees for 1 hour.
Corn, fresh or canned, 3 cups
Eggs, beaten, 3
Milk, 1 cup
Green pepper
Salt, 1 1/2 teaspoon
Pepper, 1/8 teaspoon
Butter, 2 tablespoons
Pimento
Combine ingredients and pour into a buttered casserole. Lay strips of pimento or green pepper on top. Bake at 400 degrees for 1 hour.
Wednesday, February 2, 2011
Butterscotch Cookies
As you can see, the information is incomplete by most standards. If you try one of these recipes, please share what you learned regarding oven temperature, baking time, etc.
2 cups brown sugar
3 eggs
1 cup shortening
4 cups flour
1 teaspoon baking powder
1 teaspoon cream tartar
1 teaspoon salt
1 teaspoon vanilla
1 cup nut meats
1 cup raisins
Form in loaves (2).
Keep in cool place over night.
2 cups brown sugar
3 eggs
1 cup shortening
4 cups flour
1 teaspoon baking powder
1 teaspoon cream tartar
1 teaspoon salt
1 teaspoon vanilla
1 cup nut meats
1 cup raisins
Form in loaves (2).
Keep in cool place over night.
Peanut Butter Cookies
We had a request for a cookie recipe. I found two in Grandma's file box. Enjoy!
1/2 cup butter
1 cup peanut butter
1 cup white sugar
1 cup brown sugar
2 eggs well beaten
2 level teaspoons soda
2 cups flour
Combine mixture; roll in small balls. Flatten with fork and bake in hot oven until brown. Good until the last bite.
1/2 cup butter
1 cup peanut butter
1 cup white sugar
1 cup brown sugar
2 eggs well beaten
2 level teaspoons soda
2 cups flour
Combine mixture; roll in small balls. Flatten with fork and bake in hot oven until brown. Good until the last bite.
Tuesday, February 1, 2011
More Photographs
You may be able to access Margaret's album at this Facebook site to see her family photo collection:
http://www.facebook.com/profile.php?id=100001300652955#!/album.php?aid=106775&id=1373322451
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