Mom’s Duck Fat Bread
Mom’s Duck Fat Bread
Today would be my Mom’s birthday. I still miss her. I thought I would share some of her favorite recipes this week. She was a wonderful cook and I learned a lot from her. Here is a bread she was famous for in our family.
My Mom used to make this wonderful sweet bread. Made it for every family occasion. The recipe uses butter. She was a very frugal person. One day, she decided to render the skin from a duck she was using in soup. She didn’t want to just toss it. Too wasteful. Once it was cooled, the duck fat looked like butter. She was making her sweet bread and substituted the duck fat for the butter in the recipe. When my brother-in-law, Bob, tasted it he declared it was the best bread yet. My Mom told him what the secret ingredient was, and from that day on, we always called it duck fat bread, even when it was made with butter. Here is the recipe- wonderful even if made with plain old butter.
Mom’s Butter Coffeecake Braids aka Duck Fat Bread
4 1/2 c. flour
2 T. sugar
1 t. salt
½ c. butter or 1/2 c. cooled rendered duck fat
1 packet yeast
¼ c. warm water
2 t. sugar
1 c. evaporated milk
2 eggs, beaten
Combine flour with sugar and salt. Cut in butter or duck fat and set aside. Dissolve 2 teaspoons sugar in warm water. Dissolve yeast in warm water mixture and set aside. Allow to become bubbly, about 5 minutes. Combine milk with eggs. Stir in yeast mixture and add to flour mixture stirring well. Knead dough in bowl until smooth, about 10 minutes. Place on lightly floured surface and knead until smooth. Cover and let rise until doubled, about 1½ hours. Divide dough in half and then each half into thirds. Roll dough into ropes and braid three ropes together. Repeat with remaining 3 ropes. Place braids in 9×5 inch greased bread pans and cover with a towel. Place in a warm, draft-free place and allow to rise until doubled, about 1½ hours. Bake in a preheated 350 degree oven for 25 minutes. If you like glaze loaves while warm with a mix of powdered sugar, a little milk, butter, and vanilla. Toasted almonds or walnuts can be added, if desired. Makes 2 loaves.
Note: You can also refrigerate the dough after kneading it if you would prefer. Just place dough in an oiled bowl, cover with plastic wrap and chill overnight. Roll and shape dough into braids when cold from the fridge. Rise, covered, until doubled in bulk, about 2-3 hours. Bake as directed.
Note: You can also place loaves on a greased baking sheet for a longer, flatter bread rather than in loaf pan.
Mom’s Pumpkin Squares
Pumpkin Squares
This recipe has been part of our family for years now. My mom made them for Thanksgiving every year- and I continue that tradition. Like my mom, I use fresh (or frozen) cooked pumpkin or winter squash. My mom didn’t care much for the taste of canned pumpkin. She would cut up the Halloween pumpkin, cook it, puree it and freeze it- so she could make pumpkin squares anytime she wanted.
The original recipe came from Bisquick, but it had 2 cups of sugar in it. My Mother’s sensibilities kicked in and she cut the sugar down to one cup. Great move on her part. The cake is still plenty sweet with less sugar.
It mixes and bakes up in no time. I normally top it with cream cheese frosting, but it would be good with a simple powdered sugar glaze, a buttercream frosting, or even just a dusting of powdered sugar mixed with a little cinnamon. The texture is moist and tender and I think you’ll enjoy it as much as I do.
Pumpkin Squares
1 c. sugar
½ c. oil
16 oz. cooked pumpkin, canned, fresh (preferred) or frozen
4 eggs, beaten
2 c. biscuit mix (homemade or Bisquick or Jiffy Mix)
2 t. cinnamon
½ c. raisins, optional
Grease a jelly roll pan and set aside. Preheat oven to 350 degrees. Beat first 4 ingredients for 1 minute. Stir in mix, cinnamon and raisins. Pour in prepared pan and bake 25-30 minutes. Test for doneness with a toothpick. Cool and frost. Frosted cake must be kept refrigerated between servings.
Frosting:
8 oz. cream cheese
2/3 c. butter
2 T. milk
2 t. vanilla
3 c. powdered sugar, or more
Beat together until smooth.
Sweet Potatoes or Yams?
Sweet Potatoes
I just wanted to clear something up. With all the sweet potato and “yam” recipes circulating, it seemed like a good time for this post. Are you eating sweet potatoes or yams?
Well, if you live in North America, you are eating sweet potatoes. No matter what the produce department labels them, everything in the store is, botanically speaking, a sweet potato. Red, orange and yellow, big and small – all are sweet potatoes.
So where did the yam thing start? Well, many years ago the state of Louisiana had an abundant crop of sweet potatoes. They wanted to sell them in a competitive marketplace, so they decided to call them yams. Just a name change in an effort to give their product an edge over the competition. You’ll often still see them sold as Louisiana Yams. They aren’t yams, though. Louisiana Yams are, in fact, just sweet potatoes with a name change.
There are real yams- they are larger than sweet potatoes and quite starchy. They might be found at South American restaurants, or in specialty markets in the States, but they are NOT in your local grocery store.
A sweet potato by other name will taste as sweet.
Squash Dinner Rolls
Squash Dinner Rolls
I love these dinner rolls. I think you will, too. The addition of squash is what makes them so special.
They are a family favorite. We have them every Thanksgiving. My sister Cindy always makes them, and has been making them for years. They are rich, soft and sweet and make a perfect addition to the dinner table.
While I use cooked butternut squash in mine, pumpkin could be used as well as other winter squashes. They are also a beautiful color.
Rich Squash Rolls
1 c. milk
4 T. butter
½ c. sugar
¼ c. brown sugar
1 t. salt
1 pkt. Yeast
4-5 c. flour
1 ½ c. cooked butternut squash, strained, or 1 (16oz.) can squash or pumpkin
2 eggs, room temperature
Scald milk and butter. Place sugar and salt in large bowl and pour in milk mixture. Cool to lukewarm. Add yeast and 2 cups of flour. Beat at medium speed with mixer for 2 minutes. Add squash and eggs and mix until smooth. Add flour gradually to form a stiff dough. Knead on floured board for 7-8 minutes. Place in a greased bowl, turning dough to coat evenly. Cover with a towel and allow to rise until doubled. Punch dough down and shape into rolls. Dough can be placed in a greased cake pan where they will touch each other as they rise making softer rolls. You can also place them in muffin tins, or shape into rolls and place on greased baking sheet for crispier rolls. Cover and let rise until doubled. Bake at 375 degrees for about 25 minutes. Butter tops while warm. Makes 2 ½ -3 dozen.
Variation: you can also add ½ t. ground nutmeg, 1-2 T. chopped chives or 1 T. parsley flakes for a little different flavor.
Homemade Liqueurs Using Extracts
Homemade Almond Liqueur
I enjoy making liqueurs with seasonal fruits, but when fruit is in short supply, you can also use extracts. In a class last night on homemade gifts, we discussed, and sampled, some homemade liqueurs made with extracts.
Pure extracts will give your liqueur a nice, true flavor, but no color. I have made almond, hazelnut, walnut and peppermint. You can use whatever flavors you think you might like.
One advantage is that liqueurs made from extracts are ready to drink in less than a week. Fruit based liqueurs often take weeks and weeks to fully develop. So if you like a little almond flavor in your coffee- you can make your own liqueur with almost no effort.
Another advantage is that you can adjust the sweetness to your own taste as well. I have included the recipes for almond and peppermint, but the recipe is the same for any extract flavor you might want to make.
Almond Liqueur
1 t. pure almond extract
3 c. vodka
1 c. simple syrup
Combine all ingredients and let mature several days. Makes 4 cups.
Peppermint Liqueur
1 t. pure peppermint extract
3 c. vodka
1 c. simple syrup
Combine all ingredients and let mature several days. Makes 4 cups.
Sweetening- Simple syrup is made from 1 cup of sugar and ½ cup of water. Bring to a boil, then cool. You will have 1 cup of syrup. You can sweeten your liqueur with honey, if you prefer. Watch when you substitute honey for sugar, as it is sweeter and stronger flavored. Better to use orange or clover honey. Add to suit your taste.
Apple Cider Sorbet
Apple Cider Sorbet
I’ve had my share of warm apple cider, but I never froze it before. This sorbet is such a nice dessert option. Light and naturally sweet, it is the perfect finish for any meal.
The cider is boiled down, to concentrate the sweetness. Then fresh apples are added and pureed. The mixture gets frozen, then pureed one more time- to really smooth out the texture. Cinnamon sticks impart their flavor when boiled in the cider. You could certainly used ground cinnamon, if you don’t have cinnamon sticks. Feel free to add other spices, too, like allspice, cloves or ginger.
Over the years, I have made all sorts of sorbets. I love the light, creamy texture. I am not sure why I never tried to make an apple sorbet before. I am so glad I finally did. So many holiday meals are heavy. This is a nice, lighter option for dessert. It is also a nice dairy-free option, for those who can’t have ice cream.
Apple Cider Sorbet
6 c. apple cider
2 (4-inch) cinnamon sticks
3 apples, peeled, cored and diced
In saucepan place cider and cinnamon sticks. Cook over medium high heat, uncovered, until cider has cooked down to 2 cups. Remove cinnamon sticks and discard them. Cool cider and combine in food processor with the apples. Puree until smooth. Transfer mixture to a container with a lid. Freeze until solid. Remove from freezer and allow to soften for a few minutes. Break into chunks and puree in processor, until smooth and creamy in texture. You can serve it right away, or return to freezer to enjoy later. Makes 1 quart of sorbet.
Sweet Potato and Herb Biscuits
Sweet Potato and Herb Biscuits
These biscuits are a favorite of mine. They go great with a bowl of chili. They also make a nice dish to serve at Thanksgiving.
I like sweet potatoes cooked any number of ways. Steamed, roasted, mashed. In this biscuit recipe, raw sweet potatoes are grated and added to the dough, along with some herbs. The biscuits come out tender, with great flavor and texture.
I enjoy them with a bit of butter, warm from the oven. When you mix the dough, don’t be worried if it seems too dry. It takes a little bit of kneading to get the moisture out of the potatoes. The extra effort is worth it.
I cut them into triangles, but you can also just form the dough into a log shape. Then, slice the dough for round biscuits. They taste wonderful, no matter the shape.
Sweet Potato and Herb Biscuits
2 1/4 c. flour
1 T. baking powder
1/2 t. grated lemon peel
1/4 t. each baking soda, dried basil and dried thyme
1 egg, beaten
1 1/2 c. shredded sweet potato, about 1 large
1/2 c. fine chopped green onions
1/2 c. sour cream
2T. butter, melted or olive oil
Stir together dry ingredients in large bowl and set aside. Combine remaining ingredients and add to flour mixture mixing until just blended. Turn onto lightly floured surface and knead a few times until dough just stays together. Dough will look too dry- but it will come together after you knead it. Press into an 8-inch square and cut into four squares.* Cross cut each square into four triangles. Place on greased baking sheet and bake in a preheated 425 degree oven for 20 minutes. Makes 16.
* I press the dough into a lightly floured 8×8-inch baking pan and then flip it out onto the work surface, before cutting. That way you’ll get nice, even edges.
Cauliflower and Grilled Corn Gratin
Cauliflower and Grilled Corn Gratin
I made this dish for a dinner with friends this weekend. It was a big hit. The cauliflower, corn and carrots worked perfectly together. Of course, the bechamel sauce, cheese and bread crumbs didn’t hurt, either.
This dish came about because I needed a side dish and wanted to use what I had on hand. I had recently purchased a rather large head of cauliflower. I was thinking gratin, but wanted more than cauliflower so I looked to see what else I had around. Carrots seemed like a natural addition. I like their sweetness with cauliflower, plus they would add a pop of color. A trip to the freezer for something else was a lucky break.
I saw a package of corn I had recently frozen. I had been to a clambake the weekend before. They had grilled corn on the cob and had extras. I was given some to take home. Thanks, Arlene!!!
I cut the corn off the cob and used some of them in a chowder. I froze the rest, about two cups worth. I just knew that was what I need to round out the flavors in the gratin.
I was right. It was a wonderful combination. If you don’t feel like grilling corn, you can cook it under the broiler.
So here is the recipe. Hope you give it a try.
Cauliflower and Grilled Corn Gratin
6 c. cauliflower- broken into bite sized pieces
4 ears corn, grilled, cooled, kernels cut off the cobs- about 2 cups
3 medium carrots, peeled and sliced thin
4 T. butter
4 T. flour
2 ½ c. half and half, warmed
Salt and pepper to taste
4 oz. sharp cheddar cheese, shredded
¼ bread crumbs
Prepare cauliflower by steaming until just tender. Steam the carrots until just tender, too. I was lucky enough to have corn that had been grilled, minus the husks, so it had a nice char on it. The smoky flavor really added to the dish. You can cook the corn under the broiler, too, to get that char. Combine the vegetables in a lightly buttered casserole dish. I used a 9×9-inch square pan. Then make the white sauce (bechamel) by melting the butter together in a pan with the flour, whisking until smooth. Stir in the half and half and cook over medium heat, stirring constantly, until sauce is thickened and bubbly. Season with salt and pepper- use enough- the veggies don’t have any salt on them. Pour the sauce over the veggies in the casserole dish and stir a little to coat evenly. Sprinkle with the cheese and then the bread crumbs. Bake in a 350 degree oven until the mixture is bubbly and the top is golden brown, about 30 minutes. Serves 6.
Maple Syrup Cookies
Maple Syrup Cookies
The addition of maple syrup makes these cookies really special. Crisp and mildly sweet, they can be eaten plain, or you can coat them with a maple glaze.
The cookies are crisp, but will soften slightly, if glazed. Either way, they are really tasty. They make a nice dessert for Autumn dinners and Thanksgiving, too.
Maple syrup is one of my favorite natural sweeteners. It’s unique flavor, along with it’s sweetness makes it a perfect addition to all sorts of dishes.
You can do a lot more with maple syrup than just a topping for pancakes and waffles. Maple syrup can be used in sauces, salad dressings and marinades. You can also use maple syrup in baking, like in these cookies.
So here is the recipe- and be sure to use real maple syrup. 🙂
Maple Syrup Cookies
1 c. butter
1 c. sugar
½ c. maple syrup
1 egg yolk
3 c. flour
3/4 t. salt
Glaze:
2 c. powdered sugar
½ c. maple syrup
To make glaze: Beat sugar and syrup together until smooth.
Beat together butter, sugar and syrup. Beat in yolk. Combine flour and salt and add to butter mixture. Mix well. Wrap dough in plastic wrap and chill. Roll chilled dough 1/8 inch thick and cut out with assorted cutters. Leaves and other autumnal cutter shapes are best. Place on an ungreased baking sheet and bake in a preheated 350-degree oven for 12 minutes. Cookies should be lightly browned around the edges. Cool and decorate with glaze. Makes about 4 dozen cookies.
Un-glazed are tasty, too.
