Sunday, May 20, 2007

From The Heart

My most treasured recipes are both delicious and tied to wonderful memories. I love to cook excellent food, and more than that, I love to cook for the people I love. I got to do that this weekend in Jamie's glorious kitchen (convection oven, gas stovetop...ah...) — here are three of the recipes we enjoyed:

BBQ Baked Lentils
My first year at college, Jamie and I were roommates and we tried our hand at being vegetarians. Many delicious (omnivorous) years later, this recipe is still one of our favorites:

Bring to boil (in about 4 quarts water) 2 1/3 cups lentils, then add 2 tsp. salt. Simmer for 30 mins, drain, then mix into a large, covered casserole dish with the following:

15 oz. can tomato sauce
2 Tbs. minced onion
1/2 c. ketchup
1/4 c. molasses
1 Tbs. Worchestershire sauce
2 tsp. dry mustard powder
1 tsp. chili powder
1 Tbs. vinegar
2 Tbs. brown sugar
1/4 tsp. liquid smoke (optional)

Bake at 400 degrees F for 45 mins. Makes 8 generous servings.

Katrina's Crepes
This is an adapted Swedish Pancake batter recipe. Along with John's glorious biscuits and gravy, these crepes are a late breakfast favorite. This is a double batch — they freeze beautifully.

3 c. flour
2 tsp. salt
2 Tbs. sugar
1 Tbs. vanilla paste (or extract)
6 eggs
4 c. milk
2 T melted butter

Combine the dry, mix in the wet. Cook in medium-hot skillets (sloped sided cast iron pans are great, or medium sized non-stick), and stack 'em up until all the batter is gone. Tease Joel when he asks when it'll be time to eat. Serve with bacon, some fruit and good coffee. Squeeze a lemon or lime wedge over each crepe, sprinkle with powdered sugar, then a spray of whipped cream. Roll up and enjoy!

Christmas Gingersnaps
The original recipe is either from my great grandma Sartor or her daughter Alma. As usual, I've adapted it a little. Jamie and I have made these every year on the first weekend of December for the past six years. It all started with the Sauk Mountain Invitation-only Pottery Sale and some holiday baking at our house in 2000. Things change a little each year, and now we cruise a local sale for our holiday pottery shopping, but we always make these cookies. This is also a double batch (makes about 11 dozen), because we always make a bunch to share. They freeze like a dream too.

1 1/2 c. shortening
2 c. sugar
1/2 c. molasses
2 eggs
1/2 tsp. salt
2 c. whole wheat pastry flour
2 c. all purpose flour
4 tsp. baking soda
2 tsp. cinnamon
2 tsp. cloves
2 tsp. ginger

Bake at 350 degrees F. Cream the wet ingredients, add the dry. Scoop onto parchment-covered cookie sheets with a 1-inch scoop and bake for about 8 mins for chewy cookies - 10 mins for crispier "snaps". You can roll the balls of dough in sugar before baking, but we've found that they taste better (and are better for you) without!


Jamie said...

You can use my kitchen anytime!!

JKL"EM" said...

Happy to! If we do the remodel, I'm getting your countertops and sink, and I do love that oven...well, and of course the cupboards.


Blog Widget by LinkWithin