German Cookie Craving

                                                        GERMAN COOKIE CRAVINGS

 Due to Thanksgiving coming a week late this year and tons of overtime at work, my baking this year is nada, zilch, zero, nill...nothing. After the New Year, however, I plan on making up for it a little bit. This year, I have been craving two favorites from when I was a kid that our family made. Linzers and Molasses Thumbprint cookies. I have no idea why, maybe it's the jam! So here they are, something for you try if you aren't familiar with them. These raspberry almond linzers are a treat. the almond sugar in the cookie dough makes it a delicate treat.

LINZER COOKIES

Ingredients

2/3 cup almonds

1/2 cup packed light brown sugar

2 1/2 cups all-purpose flour, spooned and leveled, plus more for the work surface

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

1/4 teaspoon ground cinnamon

1 cup (2 sticks) unsalted butter, at room temperature

1 large egg

1 teaspoon pure vanilla extract

1 tablespoon confectioners’ sugar

1 12-ounce jar raspberry jam

Directions

Heat oven to 350° F. Spread the almonds on a baking sheet and toast, tossing occasionally, until fragrant, 6 to 8 minutes; let cool.

In a food processor, process the almonds and ¼ cup of the brown sugar until the almonds are finely ground.

In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.

Using an electric mixer, beat the butter and the remaining ¼ cup brown sugar on medium-high speed until fluffy, 2 to 3 minutes. Beat in the egg and vanilla. Reduce speed to low and gradually add the almond mixture, then the flour mixture, mixing until just combined (do not overmix).

Divide the dough in half, shape into two disks, wrap in plastic wrap, and refrigerate until firm, at least 3 hours.

Heat oven to 350° F. 

On a lightly-floured surface, roll out each piece of dough to a ⅛-inch thickness. Using a 2- to 2 ½-inch round cookie cutter, cut the dough into rounds and place on parchment-lined baking sheets, spacing them 1 inch apart. Using a ¾- to 1-inch round cookie cutter, cut out the centers from half of the cookies. Reroll and cut the scraps as necessary.

Bake, rotating the baking sheets halfway through, until the edges are golden, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.

Sprinkle the confectioners’ sugar on the cookies with the holes. Spread 1 teaspoon jam on the remaining cookies and top with the sugared cookies. Store the cookies in an airtight container at room temperature for up to 5 days.

The Molasses Thumbprint Recipe here was my great Aunt Phil's, and I looked forward to them whenever we visited for the holidays. Mom always used maple syrup instead of molasses because her family grew up with a sugar shack in the family and home made maple syrup is just one of the best things on earth. Dye's Maple Syrup Company makes the best!

                                  AUNT PHIL'S MOLASSES THUMBPRINT COOKIES

Cream together -

 1 cup butter

 1 cup brown sugar

 1 cup dark molasses (I like Maple Syrup here)

 2 tsp baking soda dissolved in 1/2 cup boiling water

Sift together -

 4 & 1/2 cups flour

 1 tbsp ginger

 1 tbsp cinnamon

    Combine dry with wet ingredients until smooth. Roll out in circles, make a thumbprint and add your favorite jam in center. You can use any jam in the center, I like apricot, strawberry and raspberry, myself.  

Sprinkle with sugar and bake in a moderate oven (about 350) until just set, do not over bake.

Venison Season

                                                                   Venison Season

The week after thanksgiving here is a PA national holiday. For those not getting what that means, it's the first day of buck season for rifle! Archery is in a couple weeks before hand, but rifle season is long anticipated by all the hunters. We don't hunt anymore, mostly because we are fortunate enough to have family and friends who love to hunt but don't want all their meat and share with us. It's no longer fun to kill things, and I only ever hunted for the meat anyway. Never cared about antlers, I can't eat them. Besides, the older I get, I'm not overly fond of freezing my behind off and being in crappy weather to bag one, either. We just wrapped and froze some of the fresh venison from this week, and thought I'd share a couple ways I make it in various cuts. Our meat isn't usually gamey here. If it is, I soak the meat in milk in a gallon ziplock bag in the fridge overnight. It does two things, gets rid of the gaminess and tenderizes the cut.

Roast Venison

Above was a roast I did, sauteing onions and mushrooms and garlic in butter first, then searing the roast good on all sides to lock the moisture in before transferring to the oven or crockpot. I seasoned with rosemary, thyme, garlic, salt and pepper and deglazed after the sear with a merlot. Roast carrots, potatoes and lime beans and cinnamon applesauce will complete the meal. Venison is a fragile red meat, roast low and slow or it will dry out and be tough; I did this one for a couple hours  around 300-325. 

Another favorite for this cold weather is a nice venison stew.

Venison Stew

 2 tablespoons vegetable oil

 2 pounds venison stew meat

 3 onions, chopped

 2 cloves garlic, minced

 1 tablespoon Worcestershire sauce

 1 bay leaf

 1/2 teaspoon dried oregano

 1 tablespoon salt

 3 cups water

 7 small potatoes, peeled and quartered

 1 pound carrots, cut into 1 inch pieces

 1/4 cup all-purpose flour

 1/4 cup water

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Directions

In a skillet, deeply brown the meat in oil. Add onions, garlic. Worcestershire sauce, bay leaf, oregano, salt, and water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.

Add potatoes and carrots; cook until tender.

Combine flour and water. Stir into the stew. Remove bay leaf before serving.

Venison Chip Steaks and Tenderloins

These are simple, tender and delicious and should never be overdone, in my opinion. I sear them quickly (they cook fast so be careful) in a little butter and usually with onions, a touch of garlic, slat and pepper. They just don't need any more then that and are so good.

Venison Steaks

I like to do these a couple ways. Some times just grilled and seasoned, be careful, they cook quickly.

Another way is to do swiss steak with them. They're great with creamed potatoes, brown rice or noodles

Ingredients

12 to 14 oz venison cube steak

1/4 c whole wheat flour

 1 medium onion, cut into wedges

 2 medium carrots, slices

1 quart stewed tomatoes

   

Directions

Dredge venison in flour and brown in large, deep nonstick skillet with cooking spray. Add onions, carrots, and tomatoes. If mixtures seems dry, add water or beef stock .Also add salt and pepper to taste. Bring to a boil, cover and reduce heat to medium low. Cook until meat is tender, about 1 hour.

Kielbasa Loaf and Haluski

Gearing up for the holidays means a couple of dishes must be at the table for the holidays. Kielbasa Loaf and halsuki  are two of them. For folks not into cooking your own, some of the best kielbasa and kielbasa loaf anywhere can be ordered and bought from Kowalonek's http://www.kielbasy.net/  and Masser's  http://www.massersfarmmarket.com/  here in the heart of the coal region. Kowalonwek's has international fame as the best, but they duel every year, LOL. 

But for those that do like to cook, here it is. 

 Kielbasa Loaf:

2 1/2 lbs ground beef

2 1/2 lbs ground pork

3 tbs tender quick (cole's hardware has this here)

1 tbs garlic powder although i usually add more, lol

1/2 tbs black pepper

1 tbs mustard seed

2 cups ice water

Mix well, form into loaf on a cookie sheet and bake at 400 degrees for an hr.

Haluski is a great way to use up your fall garden cabbage and is always yummy. I always serve mine with a side of applesauce, but then, I eat applesauce with everything, LOL.

Haluski:

The quick version is this--

1 head cabbage

1 package wide noodles

Onions to taste

Butter

Salt and pepper

Variation 1: Cook wide noodles and drain. Cut up cabbage, onions, add butter and water. Cook until cabbage is done, making sure no water remains (5 to 7 minutes). Pour cabbage over noodles and mix well. Add salt and pepper.

Variation 2: Cut the cabbage up any way you like, do the same with the onion. Heat a large pan (I use medium-high heat on an electric range). When the pan is hot, add bacon grease (If you ever make bacon, always save the grease! It keeps a long time in the fridge.) or the 'grease' of your choice. When the grease is hot, add cabbage and onions and saute for a few minutes. Turn down the heat (medium) and cover the pan. Let this cook until the cabbage is soft. If you want the cabbage browned more, remove the lid and turn up the heat again. Add grease as you need it. Add the cooked noodles and serve.

Full version:

Dough:

2 C flour

pinch salt

1 egg, well beaten

Cabbage: 

1 large chopped onion

2 tsp oil

1 medium head cabbage

garlic powder to taste

Cabbage part-- saute onion in oil, add chopped cabbage and steam /saute until tender.

Dough part-- Add enough milk t make dough stiff when mixed. Roll out thin (1/8 inch) on floured board and cut into 2 inc squares. Drop dough into boiling water and cook 3 minutes. drain, rinse and let dry for a few minutes. Add dough to to steamed cabbage and simmer around 30 minutes. The more butter, the merrier.

Thanksgiving and Hanukkah, Chag Sameach!

Hello again! I have been really missing in action this year with helping my Dad out all summer and into fall, but he's on track and doing well now and I can get back to this and what I love.

I have previous posts on Thanksgiving and the dishes. Our menu usually goes like this:

Roast turkey and ham
Goopy taters
Filling
Gravy
Baked corn
Green bean casserole
Candied yams with marshmellows
Seven layer Salad
Apple cranberry salad
Red Beet eggs
Deviled eggs
Spinach and artichoke dip
Butternut Squash mash with butter, maple syrup and cinnamon
Apple, pumpkin pies
Rice pudding

It varies a little as folks will bring more goodies along but that's the main deal.
You can find some of the recipes here:  http://www.pennsylvaniacooking.blogspot.com/2011_11_01_archive.html

Also, today is Hanukkah, which hasn't fallen on Thanksgiving in over a 100 years. Another reason to be very super thankful and blessed. You can find ideas for this week's celebration in a previous post here: http://www.pennsylvaniacooking.blogspot.com/2012/12/happy-hanukkah.html


So, now that we have those covered, my next post will be goodies coming on up into Christmas.

HAPPY THANKSGIVING!

                                                           HAPPY THANKSGIVING!

Giving Thanks

For the hay and the corn and the wheat that is reaped,

For the labor well done, and the barns that are heaped,

For the sun and the dew and the sweet honeycomb,

For the rose and the song and the harvest brought home --

Thanksgiving! Thanksgiving! 

For the trade and the skill and the wealth in our land,

For the cunning and strength of the workingman's hand,

For the good that our artists and poets have taught,

For the friendship that hope and affection have brought --

Thanksgiving! Thanksgiving! 

For the homes that with purest affection are blest,

For the season of plenty and well-deserved rest,

For our country extending from sea unto sea;

The land that is known as the "Land of the Free" --

Thanksgiving! Thanksgiving! 

~Author Unknown

Proclamation of Thanksgiving

Washington, D.C.
October 3, 1863

This is the proclamation which set the precedent for America's national day of Thanksgiving. During his administration, President Lincoln issued many orders similar to this. For example, on November 28, 1861, he ordered government departments closed for a local day of thanksgiving.

Sarah Josepha Hale, a 74-year-old magazine editor, wrote a letter to Lincoln on September 28, 1863, urging him to have the "day of our annual Thanksgiving made a National and fixed Union Festival." She explained, "You may have observed that, for some years past, there has been an increasing interest felt in our land to have the Thanksgiving held on the same day, in all the States; it now needs National recognition and authoritive fixation, only, to become permanently, an American custom and institution."

Prior to this, each state scheduled its own Thanksgiving holiday at different times, mainly in New England and other Northern states. President Lincoln responded to Mrs. Hale's request immediately, unlike several of his predecessors, who ignored her petitions altogether. In her letter to Lincoln she mentioned that she had been advocating a national thanksgiving date for 15 years as the editor of Godey's Lady's Book. George Washington was the first president to proclaim a day of thanksgiving, issuing his request on October 3, 1789, exactly 74 years before Lincoln's.

The document below sets apart the last Thursday of November "as a day of Thanksgiving and Praise." According to an April 1, 1864, letter from John Nicolay, one of President Lincoln's secretaries, this document was written by Secretary of State William Seward, and the original was in his handwriting. On October 3, 1863, fellow Cabinet member Gideon Welles recorded in his diary how he complimented Seward on his work. A year later the manuscript was sold to benefit Union troops.

By the President of the United States of America.

A Proclamation.

The year that is drawing towards its close, has been filled with the blessings of fruitful fields and healthful skies. To these bounties, which are so constantly enjoyed that we are prone to forget the source from which they come, others have been added, which are of so extraordinary a nature, that they cannot fail to penetrate and soften even the heart which is habitually insensible to the ever watchful providence of Almighty God. In the midst of a civil war of unequaled magnitude and severity, which has sometimes seemed to foreign States to invite and to provoke their aggression, peace has been preserved with all nations, order has been maintained, the laws have been respected and obeyed, and harmony has prevailed everywhere except in the theatre of military conflict; while that theatre has been greatly contracted by the advancing armies and navies of the Union. Needful diversions of wealth and of strength from the fields of peaceful industry to the national defence, have not arrested the plough, the shuttle or the ship; the axe has enlarged the borders of our settlements, and the mines, as well of iron and coal as of the precious metals, have yielded even more abundantly than heretofore. Population has steadily increased, notwithstanding the waste that has been made in the camp, the siege and the battle-field; and the country, rejoicing in the consiousness of augmented strength and vigor, is permitted to expect continuance of years with large increase of freedom. No human counsel hath devised nor hath any mortal hand worked out these great things. They are the gracious gifts of the Most High God, who, while dealing with us in anger for our sins, hath nevertheless remembered mercy. It has seemed to me fit and proper that they should be solemnly, reverently and gratefully acknowledged as with one heart and one voice by the whole American People. I do therefore invite my fellow citizens in every part of the United States, and also those who are at sea and those who are sojourning in foreign lands, to set apart and observe the last Thursday of November next, as a day of Thanksgiving and Praise to our beneficent Father who dwelleth in the Heavens. And I recommend to them that while offering up the ascriptions justly due to Him for such singular deliverances and blessings, they do also, with humble penitence for our national perverseness and disobedience, commend to His tender care all those who have become widows, orphans, mourners or sufferers in the lamentable civil strife in which we are unavoidably engaged, and fervently implore the interposition of the Almighty Hand to heal the wounds of the nation and to restore it as soon as may be consistent with the Divine purposes to the full enjoyment of peace, harmony, tranquillity and Union.

In testimony whereof, I have hereunto set my hand and caused the Seal of the United States to be affixed.

Done at the City of Washington, this Third day of October, in the year of our Lord one thousand eight hundred and sixty-three, and of the Independence of the Unites States the Eighty-eighth.

By the President: Abraham Lincoln

William H. Seward,
Secretary of State

 Project Eden Prattsburgh Cattle Drive

We'd like to share a special project with you all. It impacts our family directly and those of fellow veterans. My father is the hospitalized veteran. Some of you know his physical struggles this past year. Despite that, he has still contributed sermons to this site and on facebook under God's direction. Daniel's story of how Project Eden got started is a heart wrenching one of loss and a new beginning for both him and other suffering veterans.

The purpose of Project Eden is to rehab and train PTSS vets on an organic farm, using a very rare herd of exotic miniature cattle. There is a timely need to purchase these cattle, to save a hospitalized veteran from losing his farm to tax sale. This gives the veterans therapy and new self sustaining skills for their new lives. Much of these homesteading skills are almost a lost art themselves and this is a rare opportunity to blend the needed with therapy.

         Project Eden Prattsburgh Cattle Drive

From battle fields to farm fields you can support America's finest by pitching in on Project Eden Prattsburgh's Cattle Drive!

Providing Futures

          My name is Daniel Hoaglin SSG/USA/RET, co-founder of Project Eden Prattsburgh, a branch of Johnny’s New Hope Inc.  I served just shy of 11 years in the US Army when I was wounded in Iraq in 2004, and subsequently medically retired.  I went several months unable to get work, and not receiving my compensation from the Veterans Administration.  Due to this “high level of care” I lost my home, my family’s belongings, and my self-esteem.  After going through several treatment facilities with very little improvement in my condition; my family and I turned to farming to help provide a future for ourselves.

          Project Eden Prattsburgh is located on a family farm set in the tranquil hills surrounding the Finger Lakes in upstate NY.  With the help of Johnny’s New Hope Inc., and Berkana Hill Farm we are making a community centered in agriculture and support for America’s warriors.

          With suicide rates among Afghanistan and Iraq war veterans peeking to 22 per day I needed to make a change.

          We looked for the perfect animals to place on our farm for the production of milk and meat for our veterans; however we were coming up short for most dual purpose cattle are large, unyielding. 

          THEN WE FOUND THEM!  A complete breading herd of miniature White Dexter, and Irish Jersey cattle.  Known for their high quality milk and great feed conversion these hand raised cows are a perfect fit for our cattle requirements to raise, and feed our veteran community.  What makes them so perfect is their docility, and size.  With our veterans coming home with multiple injuries, and difficulties it is important to have an animal that can be handled easily. 

          THAT’S NOT ALL!  We found this herd by fate.  “How’s that?” you ask.  The herd is local to our region and is currently being raised by a veteran and his wife.  They have also fell into huge medical expenses and are about the loose their family farm to taxes.  The purchase of their herd will catch them up so they don’t lose the roof over their head. 

          I knew I needed to help, but I never realized how much I could actually help!  Now not only can your donations help our generation’s veterans, but it also helps the generations before us, and for generations to come by saving another of America’s hero’s family farm.

         These cows are one of the last surviving herds of miniature White Dexter cows in existence.  This herd holds great confirmation and excellent proportion. With our ability to breed these animals and carefully select our stock we can bring them back toward their early glory.

          We need to raise $20,000 by August 10, 2013 to ensure to continuation of this exquisite breed of animal!  With your help, Project Eden Prattsburgh, and Johnny’s New Hope Inc., we can not only save a herd of cows, but we can answer the prayers of the family selling them.  They pray the cows would sell to people whom will honor their work in breeding for perfection, and we can answer that prayer, but only with your help!

          100% of all donations to Johnny’s New Hope Inc., Project Eden Prattsburgh, and Project Eden Prattsburgh Cattle drive, go to the betterment of the lives of combat veterans!  We have no administrative costs, and we feel when you as a donator give to veterans, then every cent you donate should be used to help veterans in need.

          With your generous donation we can help raise money to purchase this lovely herd of cattle, and should these donations supersede our intended amount needed all other monies collected will go directly into combat veteran housing.

          Please if you cannot make a monetary donation don’t think that you can’t help us accomplish our goal.  Make some noise about this campaign, spread the word to your friends and family, or cry out in the streets if you must!  Or if that’s too much then you can check us out atwww.johnnysnewhope.org, and friend Project Eden Prattsburgh on facebook to keep up with our ever changing community.

          Don’t just claim to be a patriot, show your patriotism and give to an organization who actually gives back to veterans! 

TO DONATE-- http://www.indiegogo.com/projects/project-eden-prattsburgh-cattle-drive   This charity is a registered non-profit.

  PROJECT EDEN PRATTSBURG

  Daniel J. Hoaglin SSG Ret
    American Legion Commander

    607-281-4581

    danh@johnnysnewhop.org

    PO Box 112, 6387 Butts Rd.
    Prattsburg, NY 14873

PRISON FOOD

This was in the paper today, and for folks who have never visited the Eastern State Penitentiary, you should. It is beyond cool.

Eastern State Penitentiary was once the most famous and expensive prison in the world, but stands today in ruin, a haunting world of crumbling cellblocks and empty guard towers.

Known for its grand architecture and strict discipline, this was the world’s first true “penitentiary,” a prison designed to inspire penitence, or true regret, in the hearts of convicts.

Its vaulted, sky-lit cells once held many of America’s most notorious criminals, including bank robber “Slick Willie” Sutton and Al Capone.  http://www.easternstate.org/

Philadelphia prison to serve visitors a tasting of inmate meals 

Special event will feature meals from the 1830s, 1940s and today, including dishes like broiled salted beer and Nutraloaf.

THE ASSOCIATED PRESS

MATT ROURKE/ASSOCIATED PRESS

Plates of prison food at Eastern State Penitentiary in Philadelphia. On
left, Nutraloaf, presently served in Pennsylvania prisons as a “behavior
modified meal” and salt beef, with “Indian Mush,” an inmate dinner from the 1800s.

• 
  

In a city that has become renowned for its hip and innovative restaurant scene, a local tourist attraction is offering decidedly different fare: prison food.

This weekend, Eastern State Penitentiary in Philadelphia will serve visitors sample inmate meals from the 1830s, 1940s and today: broiled salted beef with "Indian mush"; hamburger with brown gravy and beets; and Nutraloaf - an unappetizing concoction currently served as a punishment.

Event organizers say the not-so-haute cuisine is a way to stimulate both the taste buds and the mind. The meals reflect the changing nature of food service at penal institutions and, in some ways, attitudes toward inmates, said Sean Kelley, the prison's director of public programming.

"We hope to have a discussion all weekend long about what these policies mean to accomplish and whether they're effective," Kelley said.

MATT ROURKE/AP

Director of public programming, Sean kelly displays a plate of Nutraloaf, 

presently served in Pennsylvania prisons as a “behavior modified meal,” 

at Eastern State Penitentiary in Philadelphia.

The quirky tasting menu will be available Saturday and Sunday at Eastern State, a defunct prison that once housed gangster Al Capone. The centuries-old facility was abandoned in 1971 but later reopened to tourists looking for an eerie glimpse of life behind its 30-foot-tall walls.

Food samples will be prepared offsite by Freestyle BBQ, a catering company based in Langhorne that happens to be owned by Pennsylvania corrections officer John Freeman.

Freeman, who works at an undisclosed state institution, started his food business on the side last year. When he heard that Eastern State needed a temporary cook, Freeman couldn't believe the serendipity - and neither could Kelley.

"Who knows prison food better than me?" Freeman said.

MATT ROURKE/AP

A plate of salt beef, with “Indian Mush,” an inmate dinner from the 1800s, at Eastern State Penitentiary in Philadelphia.

While on prison duty, he eats the cafeteria food, which he describes as flavorful but low-grade. But flavorful is not how he describes the bland recipes he'll be making for Eastern State.

"It's going to be hard ... to cater something and basically not jazz it up," Freeman said.

He described the broiled salted beef as being like corned beef, and the Indian mush as basically polenta - cornmeal and water. Kelley, who tried making the recipe himself, noted the mush was actually "very good" because it's topped with a bit of molasses.

That meal would have been delivered to inmates on carts in an era of solitary confinement. Prison officials at the time were optimistic that well-nourished inmates would be "penitent," reflect on their offenses and become better people, Kelley said.

MATT ROURKE/AP

Nutraloaf, presently served in Pennsylvania prisons as a “behavior modified meal,” at Eastern State Penitentiary in Philadelphia.

The hamburger-and-gravy meal comes from an actual Eastern State menu for the week of April 17, 1949, which will be on display. Inmates ate communal meals that were prepared on site by their fellow prisoners who used cookbooks, Kelley said.

Current prisoners also are trained to cook in the state prison system, said spokeswoman Susan Bensinger. A current sample menu from Graterford prison includes waffles, pork barbecue and poultry and gravy, with vegetarian options for each meal. But that's for well-behaved inmates.

Prisoners being punished get the food loaf often called Nutraloaf. The recipe varies by state, but in Pennsylvania it consists of rice, potatoes, carrots, cabbage, oatmeal, chick peas and margarine. It's nutritionally sound but prisoners across the U.S. have filed lawsuits over it, calling it cruel and unusual punishment. Many states continue to serve it.

Kelley, who also made a batch and brought in to share, said he was surprised at the number of co-workers who wouldn't taste it.

"I'm curious to see if visitors really will be experimental enough to try it," Kelley said.

Read more: http://www.nydailynews.com/life-style/eats/prison-serve-visitors-tasting-inmate-meals-article-1.1366173#ixzz2W1hpYKy7