Happy Friday!

Thank the Lord!!

On my Planning for Thanksgiving post, I didn’t have a couple recipes for you…. because they are analog.

But, never fear! We are bringing my grandmothers into the digital age!

Five Favorite Grandmas’ Recipes

(yes, the apostrophe is correct – 2 grandmas with awesome recipes)

Bumo’s Rolls

(Bumo is my great-grandmother’s nickname)

1 c. scalded milk

1/3 c. shortening, melted

1/2 c. white sugar

1/4 c. hot water

1 packet (2 1/4 tsp.) active dry yeast

1 egg

3-4 c. all purpose flour

2 tsp salt

1. Scald milk on stove, let cool.

2. Melt shortening on stove, let cool.

3. Mix sugar, hot water, and yeast together in large bowl. Let stand 7-10 minutes until bubbly.

4. To the yeast mixture, add milk, melted shortening, and egg. Mix well.

5. Add salt and 3 c. flour to mixture. Mix well. Add more flour as necessary until reach knead-able consistency.

6. Knead dough for 5 minutes. Place in oiled bowl and let rise until double in size.

7. Preheat oven to 350 deg F.

8. When doubled, punch down and form into golf-ball size balls. Place on greased pan and let raise until doubled.

9. Bake 20-25 minutes until golden brown on top.

Rye Bread

2 packets (4 1/2 tsp.) active dry yeast

1/4 c. + 1 tsp. white sugar, divided

1/2 c. brown sugar

2 c. water, divided

2 c. milk

8 c. all purpose flour

3 c. rye flour

5 Tbsp. unsalted butter

1/2 c. molasses

3 Tbsp. dark syrup

1 tsp. salt

1. Make a paste of yeast, 1 tsp. sugar, and 1 c. warm water. Let stand 7-10 min.

2. Combine 2 c. milk and 2 c. water and scald on stove top. Let cool slightly. Pour into large work bowl.

3. Add 1 1/2 c. AP flour, unsalted butter, brown sugar, 1/4 c. white sugar, molasses, dark syrup, and salt. Mix well.

4. Add 1 c. AP flour and rye flour to bowl and mix well.

5. Combine flour mixture and yeast mixture.

6. Add 2 c. AP flour. Stir well.

7. Place 3 1/2 c. AP flour on work surface. Pour mixture over top.

8. Knead and fold until all AP flour is incorporated.

9. Place kneaded dough in greased bowl and let raise until doubled.

10. When doubled, punch down, form into 4 loaves, and place into greased loaf pans or onto greased sheet tray.

11. Let raise until doubled in size.

12. Preheat oven to 350 deg F.

13. Bake for 1 hour.

Chocolate Pie

2 c. milk, warm

2 egg yolks*

1 c. white sugar

3-4 Tbsp. cocoa

pinch of salt

3 tsp. corn starch (heaping)

1 tsp. vanilla

1 cooked and cooled pie crust

Meringue, optional

1. Warm milk in medium saucepan over medium heat.

2. Combine egg yolks, sugar, cocoa, and salt.

3. Slowly add to hot milk.

4. Add corn starch to mixture.

5. Cook, stirring constantly, until mixture begins to thicken.

6. Remove from heat and add vanilla.

7. Let cool a bit before pouring into prepared pie crust.

8. Add meringue if desired.

* You can use the egg whites from the used egg yolks to make the meringue if you choose.

Spritz Cookies

1/2 lb. unsalted butter

1/2 c. white sugar

1/2 tsp. almond extract

1 egg yolk

2 c. all purpose flour

1.Preheat oven to 350 deg F.

2. Cream butter until light and fluffy.

3. Add sugar and cream together thoroughly.

4. Add almond extract and egg yolk. Mix well.

5. Add flour and stir.

6. Force through cookie press.

7. Bake 8 -10 minutes until golden.

Idea for leftover mashed potatoes….

Lefsa

1 c. mashed potatoes, cold

1/2 c. all purpose flour.

1.Mix together.

2. Turn onto lightly floured work surface and knead as if bread dough.

3. Take a piece of dough roughly the size of an egg.

4. Roll dough as if pie crust.

5. Roll as thinly as possible (think of a tortilla).

6. Bake on ungreased griddle (or large pan) over medium heat until lightly browned.