Kitchen Traditions


Phyllis’s Sugar Cookies


Posted By on Jun, 2016

Phyllis Cooper’s Sugar Cookies Ingredients • 1 c powdered sugar • 1 c white sugar • 2 eggs • 1 c vegetable oil • 1 c shortening • 4 c + 4 rounded tbsp flour • 1 tsp salt • 1 tsp baking soda • 1 tsp cream of tartar • 1 tsp vanilla Mix together the first five ingredients. Cream good before adding the rest. Form dough into balls and coat in sugar. Flatten slightly with a fork or other desired method. Bake at 350° for about 15...

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Ruth Miller’s Carrot Cake


Posted By on Jun, 2016

Ruth Miller’s Carrot Cake 2 ½ c flour 2 t baking powder 1 ½ t baking soda 1 t salt 2 t cinnamon 2 c sugar 1 ½ c oil 4 eggs 2 c shredded carrot 1 8oz can crushed pineapple – drained ½ c nuts 1 c shredded coconut Bake at 350° for 35 mins. Cream Cheese Frosting ½ c butter 1 8oz cream cheese 1 lb powdered sugar 1 t vanilla...

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St. Kitts Chicken

St. Kitts Chicken


Posted By on Jun, 2016

St. Kitts Chicken This is a recipe we picked up while living in the West Indies during Dad’s international business days. It’s a three-step process, so you need to plan ahead for this one. The first step seems counter intuitive, but trust me, those islanders know what they are doing. 3-4 lbs bone-in dark meat chicken pieces, skin removed 1 T olive oil 4 cloves finely minced garlic ½ of a large yellow onion, finely minced 1 1/2 C ketchup 1/4 C chicken stock (the boil water works too!) 3 T molasses 2 T Worcestershire sauce 1 t mustard juice and zest of one lime 1 C crushed pineapple 3 T Jerk seasoning 2 T white wine vinegar 2 t salt Your favorite hot sauce to taste (we use a lot of Franks!) Bring a large pot of salted water to a boil. While waiting for it to reach boiling point, start your sauce. Heat olive oil in a sauce pan over medium heat. Add onions and sweat for 1-2 minutes. Add garlic and sautee for another minute or two, then add all other ingredients. Remember when adding the hot sauce that the Jerk seasoning will already have some heat to it. Allow sauce to simmer for about 5 minutes to marry flavors. When water is boiling, flash boil your chicken for 5 minutes. Transfer chicken from your boil pot to a 9×13 baking dish and spoon a generous amount of sauce over the top. You will have extra sauce. Save some for brushing on at the very end – set it off the heat to until then – and stick the rest in a jar in the fridge to be used another night. Turn each piece of chicken, making sure everything is coated well. Cover with tinfoil and bake in a 325° oven for one and a half hours. When there is about ten minutes left on your bake time, preheat your BBQ. Remove individual pieces from the baking dish and – carefully! – get some good grill marks on both sides. Your meat will be fall-off-the-bone-tender, so be very gentle with it. Consider using a spatula to aid in flipping the chicken.  Brush with some of the reserved sauce throughout grilling, being sure to get it all good and sticky. Serve with red beans and rice. Finger lickin’...

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Artichokes with White Trash Hollandaise Fresh artichokes ½ C Mayonnaise 3 T Mustard 1 T lemon juice Salt and pepper When buying the artichokes, you will want at least one for every two people, though I recommend simply giving everyone their own. Sharing can become dangerous, especially when it comes down to the artichoke heart. Prep the artichokes by snipping off the sharp points of the outer leaves with a pair of scissors and chopping the stem off so that it is flush with the bottom of the leaves. Boil in lightly salted water for approximately 20 minutes (Dad says 23), or until a fork can be easily inserted into the base. For the sauce, mix mayonnaise, mustard, and lemon juice in a small bowl. Add a pinch of salt and a couple turns of black pepper, to taste. To eat, peel leaves off one at a time, dip the fat end in the sauce, scrape that little lump of fleshly deliciousness off with your teeth, and toss the spent leaves into a large bowl in the center of the table. Repeat as often as it takes to get to that ultimate treat: the heart. Be sure to scrape away all of the fuzzy stuff with the side of your fork – you don’t want anything interfering with those three or four bites of pure...

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Joyce’s Big Batch of Dough


Posted By on Jun, 2016

Joyce’s BIG Batch of Dough Ingredients: 5 C warm water 1 C warm milk 6 T shortening 6 T sugar 3 T salt 3 pkg yeast – check the date! Do not use if expired. ½ C water Flour – lots! 1 very large mixing bowl Instructions: Start by melting your shortening on the stove. Once melted, remove from heat and set a timer for 15 minutes to cool to the right temperature. Once cooled, add shortening, warm water (you want this warm, but not hot – test it with your elbow!), warm milk (try to get it as close to the temperature of the water as you can), sugar, and salt to the large mixing bowl. Stir until dissolved. In a separate small bowl, add the yeast to ½ C warm water. Again, check the temperature with your elbow. Do not stir. Allow to begin to foam up. Add 3 cups of flour to the large mixing bowl. (Here I used a whisk to incorporate the flour because it was so wet. Later, I switched to a wooden spoon.) Once incorporated, add the yeast and an additional cup of flour. (Again, I whisked.) From here, Connie’s recipe reads “Continue adding flour until consistency is ready to knead.” She admitted that she had no idea how much that was. For curiosity’s sake, I counted, and found that I needed an additional 12 cups of flour. All told, I used more than a five pound bag of flour. About two thirds of the way into the process of adding flour, I found it incredibly difficult to stir, and so dumped it out onto the counter to fold in flour until I reached the right consistency. You want to get just past “sticky” but don’t go too far or your bread will be dry and tough. Once you reach that stage, knead the dough for ten minutes, sprinkling flour only as needed to keep it from sticking to your hands and counter. Place in a large mixing bowl spritzed lightly with cooking spray. Cover and leave in a warm area to rise over the edge of the bowl – about one hour. Punch down. Let rise again. Form into desired items. I made 2 loaves, 24 dinner rolls, and 16 cinnamon rolls. Let rise a final time, until doubled in size. Bake at 350. For loaves, about 45 minutes, or until loaves sound hollow when tapped. For dinner rolls and cinnamon rolls, about 15...

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