Noah’s Liege Waffles for Yuletide

Ingerdients

  • 3/4 c warm milk
  • 1 1/2 T sugar
  • 1 packet yeast (2 1/4 t)
  • 3 cups flour
  • 1/2 t salt
  • 1 t vanilla
  • 3 eggs
  • 3/4 cups melted butter
  • 1/5 cup pearl sugar
  1. In a small bowl, heat the milk to about 100 degrees F.  Sprinkle over the yeast and white sugar and let stand for 15 minutes until the yeast softens and begins to form a creamy foam.
  2. In another bowl, whisk the eggs, melted butter, and vanilla extract.  Add this to the yeast mixture and set aside.
  3. Combine the flour and salt making a mound with a well in the center. Pour the egg mixture into the well and stir until a soft dough forms.
  4. Cover with a light cloth and proof in a warm place (80 to 95 degrees F) until doubled in volume, about 30 minutes – –  or proof over night on the counter in a cool room.
  5. Gently mix in the pearl sugar while preheating and oiling the waffle iron.
  6. Place a ball of dough on the preheated waffle iron. Cook waffles until golden and crisp, about 2 minutes. Repeat with remaining dough. Allow waffles to cool for 2 to 3 minutes before serving.
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Spritz Cookies

  • 1 c softened butter
  • 1/2 c granulated sugar
  • 1 t almond extract
  • 1/2 t salt
  • 1 egg
  • 2 1/3 – 2 1/2 c flour (it depends on the size of the eggs we collect that day)
  1. Cream the butter and sugar until light and fluffy.
  2. Add the almond extract, salt and egg and mix to incorporate well.  Be sure to scrape the sides of the bowl.
  3. Mix in the flour until just combined.
  4. Use a cookie press (mine is a Kuhn Rikon) to make various shapes on an ungreased cookie sheet.  I had to use a clean, cold cookie sheet for each batch or the cookies would not come off of the press and stick to the cookie sheet.
  5. Add jam, candies, or sugar crystals to the cookies for decoration.
  6. Bake them at 400 degrees for 6-8 minutes or until just beginning to color.  We do not want these cookies to brown.

Panettone

Ingredients

  • 1 T dry yeast 
  • 1 cup warm water 
  • 1/4 cup castor sugar 
  • 2 eggs 
  • 1/2 cup nonfat plain yogurt 
  • 1 t vanilla extract 
  • 1 T lemon zest 
  • 1/4 t salt 
  • 4 cups flour 
  • 1 T confectioner’s sugar
  • 1/4 cup dried cranberries 
  • 1/4 cup raisins
  1. In a medium bowl, combine the yeast, water and sugar.  Cover it and let it stand  for 10 minutes, or until it goes foamy.
  2. Add the eggs, yogurt, vanilla, lemon zest, and salt. Mix well.
  3. Mix in the flour 1/2 cup at a time until dough forms into a manageable ball (I sometimes have to add 1/4 c extra).
  4. Use the mixer to knead for 5 to 10 minutes until dough is soft but not sticky.
  5. Proof until the dough doubles in size.
  6. In a small bowl, toss dried fruit with confectioners’ sugar.
  7. Punch down the dough in the bowl and transfer it to floured surface. Knead in the fruit.
  8. Place in prepared cake pan (buttered 8″ pan with parchment in the bottom and a buttered 4″ parchment collar).  Cover it loosely with dish towel, and let rise for 30 minutes.
  9. Brush the top with melted butter. and bake for 45 minutes at 350 degrees.

Bramley’s Seedling Pie

Included in our box from Queener Farm this week, were enough Bramley’s Seedling apples to make a pie.  The Bramley’s seedling is a classic English cooking apple.

The first Bramley’s Seedling tree grew from seeds planted in 1809 bya young girl, Mary Ann Brailsford, in Southwell, Nottinghamshire, UK.  The tree in the garden was later included in the purchase of the cottage by a local butcher, Matthew Bramley, in 1846. In 1856, a local nurseryman, Henry Merryweather, asked if he could take cuttings from the tree and start to sell the apples. Bramley agreed but insisted that the apples should bear his name.

In 1900, the original tree was knocked over during a storm. The tree survived, and is still bearing fruit two centuries after it was planted.

The variety is now the most important cooking apple in England and Wales

I decided to make a classic apple pie with my Bramleys – – COnclusion below.

I don’t really like this apple for pie – not bad, but maybe not for the whole pie.  It was really, really tart and turned to apple sauce in the pie.  I like a little more bite in my apples.

Canning Corn

We picked up 12 ears of corn from a roadside stand on our Saturday trip to collect our apples from Queener Farm.  It’s a beautiful drive down to Scio through Silverton, Stayton and Sublimity – rolling hills, tidy fields and beautiful old barns.

This morning I set about to shuck the corn and cut off the kernels (into a large wooden bowl which helps contain the kernels).  To each preheated pint jar, I added 1/2 t salt corn kernels to about 3/4″ from the top and then added boiling water to top them off.  Then I popped on the lids and rings and processed them for 55 minutes.  I have 6 pints in the canner now with more ready to go when those come out.

I also scraped the ‘milk’ off the cobs to make a pint or so of cream corn.

All of this for $3.00.

Summer Vacation’s Over Harvest – beginning of September

Today was a harvest day.  I picked tomatoes and squash from the garden, grapes and pears from the chicken yard, and blackberries from the hedgerow.

This weeks apples from Queener Farm that DH deemed “not eaters” have become a lovely pie and gone into the dehydrator.  The grapes were processed in the dehydrator (raisins), the steam juicer (canned juice) or saved to eat fresh.  Everything else will have to wait until tomorrow.

Spiced Honey Peaches

This year we have a lot of peaches on our sad little peach tree down in the kitchen garden.  They are bruised and bumpy and just not pretty, but that poor little tree tries so hard that I feel badly just feeding them to the hens.  I picked the first bunch, a nice big bowl full and decided to can sliced in a light honey syrup (just 1/2 cup of honey per 6 cups of water).

  1. Cut X’s in the bottoms of the peaches, dunk them in hot water for 45 seconds and then transfer them to ice water with a little citric acid (to keep the color).
  2. Halve the peaches, scoop out the ragged bits around the pit, peel them and cut into slices – then back into another bowl of water with citric acid.
  3. Pack them into pint jars, sinking a piece of star anise into each.  Fill with more peaches to about 1″ from the top.
  4. Add the honey syrup to within 1/2″ from the top.  Jiggle the peaches around a bit with a butter knife to loosen any trapped bubbles.
  5. Process for 25 minutes in a water bath (I use a steam canner).
Second harvest of the Peach tree