Food @ GregsHead.net

A favorite beverage this time of year is spiced hot cider. (I think it’s the same as “mulled” cider? Google it…) It’s been a hit at a few gatherings recently, so I thought I’d share it here at food.gregshead.net!

Ingredients
1 Gallon sweet apple cider
1 Cup sugar
1 Orange
8 sticks of cinnamon
a couple dozen whole cloves

I like to heat the cider (and keep it warm) in a crock pot. Pour the cider into your crock pot, mix the sugar into the cider, stirring well. Slice up the orange in quarters and stick the cloves into the orange (this keeps them from floating into your cup!). Drop in the cinnamon sticks and let it come to a slow, simmering boil. (Can use the high setting to heat more quickly, but low will work fine if you have the time.)

Ladle out and enjoy!

I found this recipe online somewhere, and though I have tried several, this one always seems to come out the best. Enjoy!

Ingredients:
1/2 c. shortening
1/2 c. butter
1 tsp. vanilla
4 c. sifted powdered sugar
3/4 c. sifted cocoa
3-4 tbsp. milk
3 tbsp. light corn syrup

When I was a kid, my Mom would make these puffy, soft, delicious treats every once in a while, and we loved them!  I eventually found out that they were a recipe passed down through my Mom’s maternal side of the family from some distant Welsh relative.  (Her mom, and her grandma used to make them, and so on.)  Since the recipe is so old, there are some interesting ingredients in the list below.  I’ve included a couple links to purchase the non-standard items at Amazon.com, if that helps.  Enjoy this old family recipe!

Lemon Crackers
1 Tbps Bakers Ammonia*
1 Cup Milk
1/2 Cup Shortening
1 1/2 Cup sugar
1 Egg
1 Tbps Lemon Oil*
5 Cups flour

Mix ammonia and milk together.  Add the rest of the ingredients.  Slowly add flour.  Mix.

Roll out dough till about 1/4” thick and cut out shapes (the top of a glass will work).  Place on cookie sheet.

Bake at 350ºF for 10-12 minutes.

Goes great with a nice cup of tea!

INGREDIENTS:
4 Tbps Butter (softened)
2 1/4 Cups Water (warm, ~110ºF)
3 1/2 tsp yeast
7 Cups flour
1 Tbps Salt
2 Tbps Sugar

Preheat oven just enough that it’s a nice warm place for rising.  (Make sure it’s not too hot!)  I like to even put my mixing bowl in the oven for a few minutes to make sure it’s warm, too.  Dissolve yeast in warm water.  Add butter.  Add flour, salt, sugar.  Mix with bread hook until dough is removed from the side of the mixing bowl.  Should be not too sticky, not too dry.

Remove dough from bowl and add a tablespoon or two of olive oil to the bottom of the bowl the dough will rise in.  Roll the dough in the oil until it is sufficiently covered, then cover the bowl with a towel and allow to rise for 1 hour.

Punch down the dough, and half.  Spread each half out on a floured surface and roll tightly into a long roll, tucking the ends in.  Cut small slices in the top of the loaf, 4 or 5 per loaf, 1/4″ deep or so.  Place on a stone (covered with a dusting of corn meal) and place the shaped bread back in the warm oven for 45 minutes to an hour.  (Do not let it rise too much as this will flatten your bread!)

At the end of the second rise, turn oven to 425ºF and bake for 20-25 minutes (depends on your oven).  Watch carefully.  Bread should sound hollow when you tap on it.  Should be a nice golden brown.  An egg wash can also be applied if a crunchier crust is desired.

Allow to cool for at least 5 minutes, then ENJOY!

INGREDIENTS:
1/2 C warm water
2 packages of yeast
2 Tbsp sugar
3.5 oz. instant vanilla pudding
1/2C melted butter
2 large eggs
1 tsp salt
8 C flour
app. 1/2 C melted butter

Topping:
2 C packed brown sugar and 2 Tbsp cinnamon

Cream Cheese Frosting:
8 oz/ cream cheese – softened
1/2 C soft butter
1 tsp vanilla
3 C powdered sugar
2-3 Tbsp milk, just enough for fluffing

In a small bowl, combine water, yeast and sugar. Stir until dissolved. In a large bowl, make pudding according to package. Add butter, eggs and salt. Mix well. Add the yeast mixture, blend. Gradually add flour and knead until smooth. Adding flour as needed. When dough is smooth, place in a large bowl, cover and let rise until doubled (about 1 hr.). Punch down and let rise again for about 45 minutes.

Roll out onto a floured surface – into a rectangle. Spread 1/2 C melted (I think really soft butter might be better as it won’t run as much) and then sprinkle the topping on. Roll up very tightly. Make a notch every 2 inches. Use some thread to go under dough and criss-cross at notch to make a clean cut. Place on greased baking pan 2 inches apart and press down slightly. Cover and let rise again – 1 h our. Bake at 350 for 15-20 minutes. Take them out just as they turn brown. Don’t overbake. Frost when they are warm and serve when they are warm!!

That is a lot of rising. One thing to note is that on the first rise cycle, the dough does not rise much as the ingredients are cold. It rises a LOT the second and third times though!

Enjoy!