Diana's Sourdough Loaf with Fresh Milled Wheat

 Sourdough Loaf - Fresh Milled Wheat

1000 Grams Fresh Milled Flour

   ~ 500 Grams Hard Red Wheat

   ~ 300 Grams Hard White Wheat

   ~ 100 Grams Spelt

   ~ 100 Grams Barley

700 Grams Warm Water

300 Grams Fed Starter

40 Grams Avocado Oil

50 Grams Honey

20 Grams Salt

Mix all ingredients to shaggy dough.

Rest 1 hour

Add 20g Salt and "Poke" into dough

* Rest 30 minutes

* Stretch and Fold 4x

**REPEAT 3 more times

Wrap in a bag and put in the fridge for 12-36 hours

When ready to bake, take dough out of fridge and rest for 2 hours

Divide into two equal weight pieces

Shape and put in loaf pans - minimal degassing 

Rest 2-4 hours

Score and brush with egg wash

Bake 15 minutes at 400 degrees

Drop temp down to 375 degrees and bake another 45 minutes (internal temp of 200 - 205 degrees)

AUNT ANGE'S PARESEAN TEA CAKES

1/2 lb. (1 cup) Butter
1/2 cup 4X Powdered Sugar
1 tsp. Vanilla
2 1/4 cups Cake Flour (sift 1x, measure and sift again)
1/4 tsp. Salt
3/4 cups Walnuts Finely Chopped

Preheat oven to 400 degrees F (Other recipes say 325 degrees).  

 

Sift flour, measure then sift again with salt.

Cream butter in a bowl, gradually add confectioners' sugar. Beat until light and fluffy.  Blend vanilla into the creamed butter/sugar mixture. 
Add creamed butter and sugar to flour working well with hands. 

Chill dough 1 hour.  Firm into balls 1-inch in diameter and place 2 1/2 inches apart on a heavy baking sheet lined with parchment paper or lightly greased.  Bake 14-17 minutes in 400 degree oven.  Watch the cookies closely after the cookies have been in the oven for a little while as they brown suddenly.  
While cookies are still warm, roll in confectioner's sugar again. 

GREAT GRANDMA KELLER'S PUMPKIN CUSTARD PIE

1 1/2 Cups Pumpkin
3 Eggs
1 1/2 Cups Milk
3/4 Cups Sugar
1/2 tsp. Cinnamon
1/4 tsp. Nutmeg
1/2 tsp. Pumpkin Pie Spice
1 Tbsp. Butter melted
1 tsp. flour mixed in a little milk

Mix all ingredients well. 
Bake in hot oven (450 degrees) for 10 minutes and then moderate oven (325 degrees) for about 30 minutes.

GRANDMA KELLER'S HOLIDAY NUT BREAD

1 Egg
1 Cup Granulated Sugar
1 1/2 Cup English Walnuts chopped coarse
1 1/2 Cup Milk
4 Cups Flour Sifted
4 t. Baking Powder

Grease round angel food pan with Crisco.
Mix baking powder in flour.
Beat Egg
Alternate adding Sugar, Flour and Milk.
Place in greased pan.
Cover with a towel and let sit 1/2 hour.
Bake at 350 degrees until toothpick comes out clean (approx. 1 hour).
Do not let brown too much.
Remove from pan and butter top to keep soft.
Enjoy!

THANKSGIVING SWEET POTATO CASSEROLE

From my Mom - giving credit to Diane :)

2 1/4 - Pound of Sweet Potatoes, peeled and chopped
1 cup - Half & Half
3/4 cup - Packed Brown Sugar
1 tsp - Salt
2  - Large Eggs
2 tsp - Vanilla Extract
Cooking spray

TOPPING
1 1/2 cup - Miniature Marshmallows
1/2 cup - All Purpose Flour (about 2 1/4 oz.)
1/4 cup - Packed Brown Sugar
1/4 tsp - Salt
2 TBSP - Chilled Butter, cut in small pieces
1/2 cup - Chopped Pecans Toasted

1.  Pre-heat oven to 375 degrees.  
2.  Place potatoes in a Dutch Oven and cover with water.  Bring to a boil.  Reduce heat and simmer for 20 minutes or until very tender.  Drain. 
3. Place potatoes in a large bowl.  Add half & half, 3/4 cup sugar, 1 tsp salt and vanilla and beat with mixer at medium speed.  Add eggs and beat well.  Mixture will be thin.  Scrape mixure into a 13 x 9 inch baking dish coated with cooking spray. 
4.  Prepare topping.  Sprinkle marshmallows over top of casserole.  Add flour, brown sugar and salt to a medium bowl.  Add butter and cut with a pastry cutter until mixture resembles a coarse meal.  Stir in pecans and sprinkle over potato / marshmallows.
5.  Bake at 350 degrees for 30 minutes until golden brown.  Yields 16 servings. 

MOM'S SPAGHETTI AND MEATBALLS (LASAGNA TOO)

Spaghetti Sauce
3 Large cans of Tomato Puree
1 small can tomato paste
Garlic
Oregano
Basil
Garlic Salt
Romano
Parmesean 
Sautee the Salt Pork with garlic 
Add the Tomato Puree

Add Tomato Paste
Season with Oregano, garlic salt and basil (more basil than oregano)
Add sugar to taste

Add fresh grated Parmesan and Romano cheeses

Meatballs
2 lbs. Beef
1 lb. Pork
1 lb. Veal
Romano and Parmesan grated
Eggs
Fresh Parsley chopped
Basil
Oregano
Italian Bread Crumbs 
WARM water
Mix meat ingredients saving warm water until last.  

Mix in warm water to moisten meatballs - meatballs are very wet and sloppy. 
Form balls and drop raw into sauce.
Be careful stirring sauce so as to not damage the meatballs. 
Season sauce again later to taste

Lasagna
Eggs
Ricotta Cheese

Romano and Parmesan freshly grated
Parsley

Lasagna noodles cooked
Layer sauce
Noodles
Ricotta mixture (mix Ricotta with eggs, parsley, salt, pepper, and cheese to taste)
Sliced Meatballs
Mozzarella
Sauce
Repeat ending with mozzarella/Parmesan/Romano

Bake at 350 degrees until done - when noodles look bubbly on the top.

BACON JAM

Yes, you read that right...Bacon made into Jam!

1 - 1 1/2 lb good-quality bacon
1 small onion, chopped
4-5 garlic cloves, chopped
1/2 cup packed brown sugar
1/2 cup brewed coffee (hot or cold)
1/4 cup maple syrup
1 Tbsp. balsamic vinegar (optional)
1 Tbsp. grainy mustard (optional)

Roughly chop the bacon and cook it in a heavy pot; transfer to a bowl using a slotted spoon, draining off most of the drippings. Saute the onion and garlic cloves in the rest for 5 minutes, until soft and starting to turn golden. Return the bacon to the pan, add the brown sugar, coffee, maple syrup, vinegar and mustard and cook over medium heat for half an hour, or until deep golden and thickened to the consistency of jam. If you like, cool and pulse in the food processor for a finer texture. Serve warm or cold.

Credit
http://dinnerwithjulie.com/2011/06/21/bacon-jam/

An FYI - This blog is for me to find recipes I love easily.  Some are mine, some are family recipes and some are treasures found on the net.  This one...amazing!