Homemade Chocolate Syrup

My sister Kim and I used to use a lot of Hershey's Syrup growing up as we loved it on our vanilla ice cream, made as chocolate milk when the Nestle's Chocolate Milk powder was gone, and sometimes drizzled over brownies. Sometimes we'd eat a tablespoon of just syrup. We were kids, what can I say? This is a much better option that the Hershey's of today as it has been made with high fructose corn syrup for about 30 years. I used to buy the Nesquick syrup, but it now has some questionable ingredients. 
This syrup can be used for the chocolate syrup called for in my Iowa Brownies recipe. 

Homemade Chocolate Syrup

1 1/2 cups water
3 cups sugar
1 1/2 cups Dutch-processed cocoa
1 tablespoon vanilla extract 
1/4 teaspoon kosher salt 
2 tablespoons light corn syrup

In a small pot, on medium heat bring water and sugar to a boil and whisk in cocoa, vanilla, salt, and corn syrup. Whisk until all of the solids have dissolved. Reduce sauce for another 15 minutes until slightly thickened.

Sterilize 3 half pint jars. On a dishtowel place your hot jars. Using your funnel in each jar ladle the mixture into jars leaving 1/4” head space. Remove air bubbles and refill to the proper head space if necessary. Taking a clean paper towel wet it with warm water and wipe the rims of the jars. Place hot lids on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just “finger tight”.

Place the jars on the rack in your water bath making sure that the water covers each of the jars by 1 to 2 inches. Bring to a boil and process for 15 minutes. When complete, turn off the heat and remove the cover and let the jars sit for another few minutes. Remove the jars and place them back on a dishtowel in a place away from a breeze and let them sit overnight to cool. Do not touch or move them till the next morning. Listen for the "ping."Check your lids and reprocess any jars that did not seal. Makes 2- 3 half pints depending on how much you reduce the recipe.

Lori's Arm or Chuck Roast

                                       
               Arm Roast, browned, and ready to go into the oven.

An Arm Roast is similar to a chuck roast, but not as fatty. I bought this roast from a small store in Thornport, about a 20 minute drive from my house. I cannot find an Arm Roast in a regular store anymore as the big grocer's get all of their meats from one large location. These meats come in wrapped, frozen and boxed. TC Market still cuts a lot of their meat and has real butchers. They also often cut up local beef they buy from farmers.

When I used to work in a grocery store (1979-1983), we ordered in hanging sides of beef and the butcher would cut the meat into roasts, steaks, cutlets, and ground their own hamburger from pieces of meat from various parts of the beef. We had cuts that are no longer found in grocery stores- Arm roasts, flank steaks, brisket. We also had meat with bones in it such as above. If you look real close you will see the bone in the middle of my roast above. It got a little burned when I was browning the meat, but it will not affect the taste of the roast. In fact, back in the day, most all cuts of meat came with bones in them and the boneless cuts were a lot more expensive.

The last time I bought a roast from our local grocery store (Kroger), I bought one during their buy one, get one sale. I always make sure there is no more than .10c difference in price so I am not getting ripped off. I bought two chuck steaks that were about 1.5 pounds each. With just Bob and I here most of the time, this is plenty for the two of us.

                                       

The finished roast with caramelized onions.

I've cooked hundreds of roasts in my life, I mean hundreds, and my kids loved having roast for dinner. I know how to cook a roast. When I cooked the two roasts (different times) I'd bought from my local store- they were as tough as rubber. I cooked those babies for 5 hours!!!! a 1.5 pound roast should only have to cook about 1- 1.5 hours to fall apart, and I could not get this meat to tenderize!!!! It was awful. I will no longer buy my beef from my local grocery stores. I get my hamburger from a small Mennonite store, and my other beef from TC Market.

                                       

The roast with gravy on a plate. 

Meats from the local grocery stores come from large CAFO farms and are either given an antibiotic 30 days before slaughter to make the cow gain up to 30% more weight, or they are killed under stressful situations. Both of these scenarios will make meat tough, and no amount of cooking will make them tender. I tend to believe it was an antibiotic added to the feed to make the cow grow larger that caused the roasts I had to be so tough. I do not want to have antibiotics in my meat. I also do not want to pay a premium price for rubberized meats that will not cook up properly. So now I get my beef only from TC Market where I know the meat is not full of antibiotics and most comes from local farmers.

Whether you make an Arm or Chuck Roast, this is good. Remember, chuck roast is usually a bit fattier and there will be more fat in the broth when done cooking.

Lori's Arm Roast
(Same for Chuck Roast)                       
                                               Preheat oven to 350 degrees F.

1 Arm or Chuck Roast, about 3.5- 4 pounds
1 Tbls of olive oil
Salt and pepper, to taste
Garlic powder or real garlic, sliced and added to meat*
1 medium onion, sliced thin
1-2 bay leaves, optional
Water or beef broth*
3-4 Beef bouillon cubes*
2 Tbls real butter
3 Tbls flour
Parsley

I always rinse my meats and pat dry.
Place a cast iron skillet or Dutch oven on the stove on medium heat. I often spray some cooking spray on the pan on sides so the meat won't stick. This is up to you.
Put in olive oil and swirl around.
Add meat and brown on both sides, about 4-5 minutes on each side.
Once browned, add some water to about half way or so up on sides of beef. Add bouillon cubes to the water, if used.
Turn off heat under skillet.
Salt and pepper the roast.
Place some sliced garlic on roast, and also sliced onions. The onions can be broken up into rings or kept whole. You can also add a bay leaf or two, if desired.
Put on lid and place in center rack of 350 F oven.
Roast for about 2 hours. Check about halfway through to see if it needs more water or broth.
Check for tenderness of roast, a fork should go right into it and you can feel the tenderness. You can allow to cook a bit longer, if needed.
Remove from oven
Take roast out of pan (I usually use two spatulas to try to lift it) and place on a platter.
Remove bay leaves, if used, and throw away or compost.
Pour broth into a small pan. Take off some of the fat, about 2 Tbls, and place in skillet.
Measure out 2 cups of broth, adding water or canned broth, to make 2 cups.
Place skillet over medium heat (use a pot holder as skillet will be hot!).
Melt butter in pan, along with fat, then stir in flour.
Cook for about 1 minute.
Pour broth back into skillet, stirring constantly and bring to a small boil and gravy thickens. Season with some salt and pepper, to taste, and some parsley.
Place roast back in the gravy, if desired.
Serve with mashed potatoes, a vegetable of your choice, and either homemade biscuits or dinner rolls.

Tips:
*If using broth and not water, you may not want to use the bouillon cubes.
*If using bouillon cubes, try to find a brand such as Herb-Ox Bouillon cubes as they do not use MSG in their products.
*If you do not like garlic, just don't use. Ditto for the onions.

Hash Brown, Spinach, Egg Casserole

                                                                     

Hash Brown, Spinach, Egg Casserole

   This turned out so delicious! I am trying to incorporate more healthy eating into my diet and I am not a fan of spinach, but this was surprisingly good. This recipe is also very versatile as you can use hash browns or not, you can fry up the hash browns first if you want them crispy (stove top or in the oven), you can change up the vegetables by adding mushrooms and diced tomatoes, if you'd like, or taking out whatever you don't like. The nice thing about casseroles is there are no hard and fast rules.

   Take this recipe, for example. I really didn't measure anything as I am a 'dump' cook- I just dump things in until they look right. However, to make it easier for others, I will give exact measurements, though I eye-balled this recipe as I put it together. 

   This is a delicious recipe for lazy weekend mornings, to make up ahead and portion out and heat up through the week for quick on-the-go breakfasts, or for when company comes. It would also make a good Christmas morning breakfast, and by adding diced tomatoes you would get the festive red and green colors.By replacing the milk with cream and omitting the potatoes, this would be a good low-carb meal for those watching their carbs.

Hash Brown, Spinach, Egg Casserole

                                                                   Preheat oven to 350 degrees F.

2 Tablespoons real butter

1 bag 12-16 oz fresh spinach

1 medium green pepper, diced

6 scallions, diced

2 cups or so of hash brown potatoes (frozen works)

8 eggs, beaten

1/2 cup milk

6-8 ounces Cheddar-Jack cheese, grated

Salt and pepper, to taste

Grease a 9"-10" pan and set aside.

In a 10-12" skillet, melt the butter over medium heat and then add about half the bag of spinach, stirring with a wooden spoon until it starts to wilt enough to add the rest of the spinach. Cook, stirring fairly constant, until spinach is completely wilted but still dark green. Remove from heat and set aside.

In a medium mixing bowl, add 8 eggs and beat well with a whisk. Add milk and beat well. Add the hash brown potatoes, green peppers, scallions, spinach cheese, salt and pepper and stir well with the wooden spoon. Pour mixture into the greased pan. Place in oven and bake for about 45 minutes until eggs are set and just beginning to brown on top. Remove from oven and let sit for about 5-10 minutes to set up before cutting into squares for serving. Serves 5-6 people.

Tips:

*You can use any vegetables you like- fresh tomatoes diced, mushrooms, chopped, kale instead of spinach, etc.

*You can replace the milk with cream for low-carb- or replace milk with about 6-8 ounces of sour cream.

*Any favorite cheese can be used, and you can add less or more, depending on taste.

*You can grate fresh potatoes or use frozen hash browns. If frozen, they do not need to be thawed.

*You can mix the hash browns with about a tablespoon or so of olive oil, place them in the casserole dish and bake at 450 degrees in oven until crisped, about 25 minutes. Watch they don't burn. Then add other ingredients on top and bake as described..

*You can add any meats you like: cubed pieces of ham (1-1 1/2 cups), fried and crumbled bacon (6-10 slices), fried, crumbled and drained sausage (6-8 ounces).

                                     
         Farm fresh milk, eggs and homemade butter.

Hillbilly Cake

     I took this to my most recent family reunion (Aug 27, 2016) and the family loved it. I didn't bring any home. It is a delicious dessert and I've made it often in the long ago past. I originally got it from a church cook book from the Nazarene Church in Pataskala that I used to attend. One of my friends had put this recipe in the book and she had also made it to bring to a couple of pot lucks at the church.
     It can be expensive to make as the angel food cakes sold in the bakeries at the store are not as big as they used to be and they are expensive. You could make a boxed angel food cake from the baking aisle, or you could make your own homemade angel food cake with farm fresh egg whites.
     I am going to post this recipe as it was written. I will give more healthier choices below. I will also post a recipe for making your own strawberry glaze below.
     This is delicious and easy to make. Enjoy!

Hillbilly Cake

1- Angle Food Cake, 16 ounces*
1-Large Instant Vanilla Pudding Mix (6 3/4 oz size)*
1-Quart strawberries, hulled and sliced*
1-Pkg strawberry glaze*
1-12 oz container Cool Whip, thawed*

Break up cake into bite-sized pieces and layer in a 13" x 9" pan.
Make pudding mix according to directions on box.
Pour evenly over cake in pan and allow to set up for 15 minutes.
Meanwhile, wash, hull, and slice the strawberries into bite-sized pieces.
Combine strawberry glaze and strawberries and pour evenly over pudding mix.
Spread Cool Whip evenly over glaze.
Cover and chill for 2 hours before serving.
Cover and chill any leftovers.

*Most angel food cakes today are not a full sized cake. If you make your own, you may have to put in a larger pan such as 15" x 10" pan.
*You can make your own angel food cake using Betty Crocker recipe online or in cookbooks.
*You can make a simple vanilla pudding with recipe on any cornstarch box (try to use organic cornstarch)
*I used organic strawberries.
*Glaze can be made with more strawberries, recipe follows.
*Homemade whipping cream with added unflavored gelatin will hold up and is a better option.

Strawberry Glaze Recipe

4 cups ripe strawberries (organic is preferable).
1/2 cup sugar
4 1/2 teaspoons corn starch dissolved in 1/4 cup cold water
1 Tablespoon real butter
2 teaspoons real lemon juice (ream from fresh lemons)

Crush enough strawberries to make 1 cup pulp.
Place pulp in medium sized sauce pan, add sugar and cornstarch mixture.
Stir and cook over medium heat until mixture comes to a boil and thickens, about 2 minutes. Glaze should be clear.
Remove pan from heat; add butter and lemon juice.
Cool to room temperature.
   
                                                         

Lori's Snickerdoodles Cookies

                                Lori's Snickerdoodles Cookies

I've been making these for so long that I no longer remember where I found the recipe. I make these most years at Christmas time, having them for the kids and grandkids, and giving some away. These are a favorite of some of my kids and grandchildren. They are easy to make and delicious.
Many people make the bad choice of over-baking these, which makes them hard instead of just crisp. It is important to pull these out and allow them to set up for a minute or so on the cookie sheet before transferring to a wire rack to cool. The recipe I use makes a large batch, but they freeze well.
I am going to give the large recipe that I make, then I will give a smaller version, though it is the same cookie.

 Lori's Snickerdoodles Cookies
                                                           400 degrees
5 1/3 cups unbleached flour, sifted
4 teaspoons cream of tartar
2 teaspoons baking soda
1 pound real butter, soft (4 sticks)
3 cups sugar
4 eggs
1/3 cup sugar
5 teaspoons ground cinnamon

In a large bowl, sift together dry ingredients; set aside.
In another large bowl, cream together the butter and sugar till light and fluffy. Beat in eggs and blend well. Stir in dry ingredients and mix well.
Chill, if necessary, or until firm enough to handle.
In a small bowl, combine sugar and cinnamon; blend well.
Using flour to cover hands, roll dough into balls the size of walnuts.
Roll in cinnamon sugar mixture, then place 3" apart onto a lightly greased cookie sheet.
Bake at 400 degrees for 8-10 minutes, being careful not to overbake.
Makes about 10 dozen cookies.
These freeze well.

Smaller version:

1 1/3 cups unbleached flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 cup butter
3/4 cup sugar
1 egg
4 teaspoon sugar
1 1/4 teaspoon cinnamon.
Make as above. Makes 2 1/2 dozen cookies.

Aunt Helen's Nutmeg Cake (DiPietro side)

                                     

Aunt Helen's Nutmeg Cake (DiPietro side)

I have been married to Bob for close to 32 years and it was not until last spring that my Mother-in-law Judy brought us out a pan of this cake. Bob had not had this cake in over 34 years and had totally forgotten about it, though it was favorite of his. Judy had never made this anytime we were around. I could not believe it. I thought I had all of the 'favorite family' recipes of hers, and then she came bringing this out and everyone was in love with it. Bob was especially enamored as this was one of his favorite cakes as a child. My grandson Joe loves this cake, too, and I think it is now his favorite. It is just the right spiciness and sweetness.

It seems every recipe I get from Judy must be revised, and this one was no exception! She knows how she makes her recipes and so they are basic recipes without any special instructions. I decided to make this special for Bob a month or so ago, and I noticed the icing didn't quite look like Judy's. No wonder! She sends the nuts and the coconut through the nut grinder to make them into small pieces, but this was not on the recipe (see what I mean by having to be revised), but it was still tasty and delicious. Bob is the one who told me I needed to grind the coconut and pecans as this was his job as a child when his mom would make this cake. That is one way to get kids to help in the kitchen!

The aunt Helen who is listed is a long ago relative whom Bob never knew as she was dead by the time he came along. Judy remembers her, and also her cake. I am glad to be able to add this to my recipe collection, and I think you will, too. It is not overly spicy, simple yet charming, moist and delicious. I think this cake looks more lovely baked in a *glass pan.

Aunt Helen's Nutmeg Cake
                                                                              Preheat oven to 350 degrees
1 cup moist coconut (sweetened or unsweet)
1/2- 1 cup pecans
2 cups flour*
1 tsp baking soda
1 tsp baking powder
1 tsp ground nutmeg*
1/4 tsp salt
1 stick real butter (1/2 cup)*
1/2 cup sugar
1 tsp vanilla
3 eggs, slightly beaten*
1 cup buttermilk*

6 Tbls melted real butter
2/3 cup brown sugar, packed
1/4 cup coffee cream*
Butter or lard for greasing pan, about 2 Tbls*

Run coconut and pecans through a nut grinder or your food processor to make into small bits. If using a food processor, do not over-process. Set aside. (I've made both ways and I tend to like this with the coconut "as is" without grinding, and I use small pecan pieces, which I think is fine. The choice is yours).

Grease well with butter or lard a 13" x 9" pan; set aside.

In a medium bowl, sift together the flour, baking soda, baking powder, nutmeg, and salt. Set aside.
In a large mixing bowl, cream together 1 stick butter, 1/2 cup sugar, and vanilla.
Add the eggs and beat well to blend.
Alternately add the dry ingredients and the buttermilk to the creamed mixture, starting with and ending with the dry ingredients. Beat for 2 minutes at medium speed of electric mixer.
Pour into prepared pan and spread to make even. Bake at 350 degrees for 20-25 minutes, or until tests done with a toothpick. Remove from oven.
While cake is baking and almost done, prepare the icing as follows:
In a small pan, melt together the 6 Tbls melted butter, add in the brown sugar and coffee cream, and cook for a few minutes just to the almost boil stage. Add in the coconut and pecans and remove from heat.
Turn oven onto broil.
Spread the icing onto cake evenly. Place under broiler and brown lightly, being careful not to burn. Watch it closely. It will take 2-5 minutes.
Remove from heat and allow to cool.
Serves 24.

Tips:
* Use unbleached flour.
* Use real butter only.
* I did not have coffee cream so I used whole milk.
* You can use fresh nutmeg and grate amount needed for more fresh and intense flavor.
* I used real butter to grease my pan, taking an empty butter paper and wiping the butter in all corners and crevices of pan, making sure to coat well so cake would not stick.
* If you use a glass pan, lower the heat to 325 degrees F.

Lori's Homemade Stuffing

                                                                             

                             

Lori's Homemade Stuffing

This is a variation on the Classic Betty Crocker recipe which I found to be good, but it needed a bit more 'oomph'. The original recipe just did not have enough taste, which I thought made it more like croutons rather than stuffing. I love good stuffing, and this one is easy to throw together.
Stuffing is comfort food that smells of herbs and spices, onions and celery, and is wonderful with a rich homemade gravy over top. You can make this for any occasion, not just Thanksgiving or Christmas, as it comes together quickly and cooks on its own. And don't be afraid to play around with different ingredients and make this truly your own "Classic" stuffing recipe.
You can adjust the seasonings to fit your family's tastes and needs.

Lori's Homemade Stuffing
                                                   Preheat oven 325 degrees
3/4 cup real butter*
2 large stalks celery, about 1 1/2 cups, chopped small
1 cup finely chopped onion
9 cups soft bread, cut into about 1" cubes (15 slices)*
3/4 tsp dried thyme
3/4 tsp ground sage
1/2 tsp ground poultry seasoning
Real Sea Salt, to taste
Black pepper, to taste
Chicken or turkey broth*

In a skillet over medium heat, cook celery and onions in butter until tender, about 10 minutes.
Add the herbs and spices to the skillet and stir in well.
Place bread pieces in a very large bowl, then pour celery/onion mixture over top and toss well to coat.
Add some chicken broth to moisten. Start with a small amount, toss bread, then add some more, if needed. You do not want this to be too very wet, so you might use about 1/2 cup total. You will know by feel if it is too wet or not.
Pour mixture into a 13" x 9" pan and spread evenly.
Cover with foil.
Bake at 325 degrees for about 45 minutes, removing foil the last 15 minutes.
This will stuff a 10-12 pound turkey.

Tips: 
* Use only real butter for best results in taste and health.
* You can use any kind of bread, homemade or store-bought, but make sure it is a high quality bread that is free of HFCS. You can use all white, all wheat, a mixture of the two, or even multi-grain breads, the choice of bread is up to you.
* You can use canned or homemade broth.
* You could add mushrooms, nuts, fruits, or even cooked and crumbled sausage to this recipe, it is up to you.
* If you do not like onions, leave them out. Same for the celery. Adjust the vegetables to what you like.
* I like a robust flavored stuffing, yet mild enough for small children to enjoy. You can add more or less seasonings, depending on your taste preference. You can also sub fresh herbs for the dried, just make sure you adjust amounts as you would use more fresh than dried, usually around 2-3 x's more.

Easy Cream Cheese Onion Dip With Variations

Easy Cream Cheese Onion Dip

This is so easy that I do not understand why anyone would buy the junk sold in the dairy section of the stores. If you love onion dip, you will love this.I am going to post the basics and all the variations I have made. All are good. All are popular when served to family and friends. All are easy to make. This can also be made to use as a dip with vegetables. This is easily doubled or even tripled, if making for a crowd.

Easy Cream Cheese Onion Dip

2 packages of cream cheese, room temp*

1/2 a bunch of scallions (green onions), maybe 4-5, chopped, using the green and the white parts

1/4 cup whole milk

Allow cream cheese to sit out at room temperature for ease of mixing. Place cream cheese in a medium-sized mixing bowl. Chop onions and add to the cream cheese. Pour in the milk. Either use an electric mixer or your very clean hands and mix well to blend. Using a spatula, scrape into a bowl that will hold 2 cups (1 pint); cover and chill for a couple of hours or more before serving. Pull out and allow to set at room temp for 30 minutes before serving to soften the cheese and make it easy to dip. Serve with potato chips, on crackers, or with mixed raw vegetables of your choice.

Gilding the Lily: I have made this before by using green onions, chives, and a small amount of yellow onion chopped up, along with a beef bouillon cube. I made a double recipe with 4 pkgs. cream cheese, one bunch of scallions chopped, a small handful of fresh chives, chopped (maybe a 1/8 cup or so), and about a 1/4 cup finely chopped yellow onion with 2 beef bouillon cubes dissolved.

You can change this up as much as you like by adding some chopped chives to the onions. If fresh, use about a Tbls chopped fine. If dry, use about 1 tsp. 

You can also dissolve a beef bouillon cube* in a Tbls of very hot water and mix in with the milk.

If you have dried a lot of your vegetables (celery, carrots, green pepper, etc) you can add about 1/4  to 1/2 cup dried veggies to the cheese to make a veggie dip, along with a dissolved cube of beef bouillon cube.

To make this a 'dilly' dip, add 3 Tbls of dried dillweed, 1/4 tsp of garlic powder, 1/4 tsp of onion powder or dried chives, and one cube dissolved beef bouillon.

You can also make this a taco dip for corn tortillas. Combine 2 tsp dried minced onion, 1 1/2 tsp chili powder, 1 tsp salt, 1/4 tsp ground red pepper, 1/2 tsp ground garlic powder, 1/2 tsp cane sugar, and 1/2 tsp ground cumin. Add all to the cream cheese and milk mixture.

As you can see, this is a very versatile base for many dips and a much better choice than the store-bought dips from the store.

Tips: 

* Use whole-fat cream cheese.
*You can double, triple, quadruple, etc, the recipe, just make sure you add appropriate amounts of
   seasonings used.
* Use whole fat milk.

* Make sure the bouillon you use is MSG-free, such as Herb-Ox.

Lori's Homemade Pancakes

                                    
                 Pancakes covered in butter and syrup.
                                 
                        See the fluffy goodness?

I do not understand why anyone would buy pancake mix when you can make homemade pancakes just as easy as the boxed kind and they taste so much better, not to mention there are no preservatives in the homemade kind. These are light, fluffy, and delicious.
You can double this recipe and make extras so you can have them for the next day, or you can freeze them for another time. Just reheat in oven or toaster to thaw.

Lori's Homemade Pancakes

1 1/2 cups unbleached flour
2 tsps baking powder*
1 Tbls cane sugar
dash real sea salt
1 1/2 cups milk*
1 egg
2 Tbls real butter, melted
1 tsp vanilla
Extra butter for frying
Extra butter for spreading on warm cakes
Real maple syrup

In a medium bowl, sift flour with baking powder. Stir in sugar and salt; set aside.
In a small bowl, add milk, egg, and melted butter. Stir well to mix in egg.
Add milk mixture to the flour mixture and stir just enough to blend. There will be a lot of lumps.
Turn heat on under a skillet (or use a griddle),. Add some butter (maybe 1/2 tsp for 6" skillet, 1 tsp for 12" skillet), using the butter knife, run the butter all over the pan. Pour in some batter (about 2 Tbls worth) and allow to cook until bubbles appear and edges are dry, about 2 minutes, then flip and cook on other side about another minute or so. Keep warm in an oven set on low. Serve with lots of butter and warmed real maple syrup. Makes about eight 4"-5" pancakes.

Tips:
*Use aluminum-free baking powder such as Rumford's.
*If you want thick pancakes, then only use 1 cup milk, or 1 1/4 for slightly less thick. I like really thin pancakes and often use up to 1 3/4 cup milk.
*You can serve these with peanut butter, jam, or other flavored syrups such as blueberry.

Lori's Homemade Pasta Salad

                                                                                

Lori's Homemade Pasta Salad

  As you can see, I made boat loads of this stuff for a community meal a couple of months back and I ended up with over 8 pounds of pasta salad! It was delectable and oh, so delicious! It was also addictive and hard to stop eating as it tasted so good! It was one of my 'throw together' recipes where I did not measure out anything, including the vinaigrette, but just added what looked right. However, I did begin with 1 cup of olive oil and added more as I needed to. I added half the amount of vinegar as oil, so that is how I came up with amounts below. Ditto for the spices.

  You won't need to make that much, and besides, I really didn't use a recipe, I just threw stuff together and it all worked.  I used the vegetables I had growing in my garden at the time: cherry tomatoes, small pickling cucumbers, red onions, green bell peppers, and then opened up a can of black olives, drained them, then sliced them into rings. Yummy.

  I cooked 4 pounds of noodles, but that is way more than what you will need or want to cook. This recipe I am putting together used just 8 ounces of noodles, though you can double the recipe to take to a pot luck, if so desired. The nice thing about this recipe is you can use any veggies you desire, and you can add chunks of bite-sized cheeses or pepperoni, if that is what floats your boat. I like it as it is above, which made a lovely and delicious salad that went well as a side dish with everything. Pasta salads are good year-round, not just during the summer.

  I sure hope you enjoy this recipe and adjust it to fit your veggie likes/dislikes. Broccoli, peas, just about any veggie can be added to this recipe. Make it once, then make it yours.

Lori's Pasta Salad

8 ounces rotini noodles, uncooked*

1 red onion, diced small, about 1/2-3/4 cup

1 green pepper, diced, about 3/4 cup

1 red pepper, diced, about 3/4 cup, optional*

1 small pickling cucumber, diced

1/2 pint cherry tomatoes, halved

Grated carrots, about 1/2 medium or 4-6 baby carrots*

1 (6 ounce) can pitted olives, sliced*

1/4-1/2 cup grated Parmesan cheese*

1 cup  extra virgin olive oil

1/2 cup apple cider vinegar or red wine vinegar*

2 cloves garlic, minced

1 tsp. dried oregano

dash of Italian blend seasonings (mixture of herbs)*

1/4 tsp Real Sea Salt, to taste

1/8 tsp black pepper, to taste

Cook noodles according to package directions; strain, rinse with cold water to cool; set aside.

Dice all vegetables; set aside.

Combine olive oil, vinegar, spices, salt and pepper; set aside.

Place noodles in a large bowl. Add veggies and stir to incorporate.

Pour vinaigrette over top and stir to blend well.

Add Parmesan cheese and blend.

Cover and chill at least 2 hours before serving, though 8 hours is better. Best if left overnight.

Tips:

*You can use rainbow noodles, if desired.

*Use red pepper, if you like, but I did not.

*I used baby carrots, but you can use regular.

*You can buy sliced olives or keep them whole in the recipe.

*I like a lot of Parmesan cheese and tend to add a lot. Add to taste.

*I only use Bragg's unpasteurized apple cider vinegar as it has the enzymes in it.

*You can use red wine vinegar or balsamic vinegar, if desired, in place of apple cider vinegar.

*I used a dash of Sylvia's Italian Blend spices.

*You can add 6-8 ounces of pepperoni, diced, if desired.

*You can add 6-8 ounces of Mozzarella, if desired.

*You can add some fresh Parsley (1/8-1/4 cup) minced, or some dried (1 Tbls), if desired.



Lori's Pork Ribs

                                                                       

                                       Pork Ribs off the grill

  I wish I had a better camera! That, or I wish I was a better photographer! It doesn't matter as this picture does not catch the essence of how good these ribs were! They were delectable! Tender, juicy, tasty, and smoky. Just the way ribs should be!
  When I was younger I never knew how to cook ribs properly. I've even seen some people boil them to death! I never did that as that seemed to be all wrong, but I did cook them in the oven with mixed results that were less than stellar. Then one of my kids went to work in a restaurant where the specialty was ribs and he told me the basics of how they cooked the ribs to make them moist, delicious, and wonderful. Once I began to cook my ribs that way, I was on my way to making the very best ribs around! These are fall-off-the-bone tender, the way ribs should be.
  I like to use rubs for flavors that you just can't incorporate any other way. The type and kind you use is up to you, but I will give you a basic of what I use. I rarely measure out ingredients or write them down, much to the dismay of my kids as it is hard for me to tell them exactly how I make a recipe with this kind of loose cooking. However, if you have a delectable rub recipe, then use it by all means as it will not hurt my feelings in any way.
  I just used a store-bought BBQ sauce on these ribs (one without HFCS in it), but you can also make your own. Whether you like Carolina vinegar-based sauces or Sweeter Memphis or spicy Kansas City, it doesn't matter, what matters is that this is the best way to make ribs.
  Ribs can be made anytime of year, but in the fall is when pigs are usually butchered and the prices of pork come down and become more affordable. Get some ribs on sale and enjoy these delectable fall-apart meats for a reasonable price.

Pork Ribs
                    
1-2 racks of ribs
1 batch of dry rub, your choice (I will post one later)
Heavy-duty foil
BBQ sauce, your choice
Grill

Buy ribs.
Take off membrane, if you know how.
Rub with a dry rub of your choice and allow to sit for 2-4 hours or overnight.
Once the ribs have marinated in the rub, place one set of ribs on a large sheet of foil, wrap tight, then wrap again in another sheet of foil.
Place in a large (15"x 20" x1") jellyroll pan, then place in pre-heated oven at 350 degrees.
If cooking another, repeat and place second set of ribs in oven, too.
Bake for 2 hours.
Remove pans and take ribs out of foil.
Place ribs on a hot grill and then swab with BBQ sauce of your choice. Allow ribs to cook on grill so that the sauce gets caramelized, then turn and do other side.
Remove ribs from grill and let set for 5-10 minutes before slicing to eat.

Tips:
Make sure you wrap ribs tight in the foil so they steam inside and the steam does not escape.
Do not cook longer than 2 hours in oven or they will overcook and shred.
If you don't want to add a dry rub, then don't.
If you don't want to add a BBQ sauce, then don't.
Don't overcook on grill, but make sure the sauce cooks well on the ribs. About 5-10 minutes on each side.

 

Green Beans, Potatoes and Ham

                                                                    

Green Beans, Potatoes and Ham

 



When I was a child my grandma would always make a huge pot of this for dinner with the very first harvest of green beans from the garden, and then maybe one or two more batches before summer was

over and all the beans canned for the year. I like to make this a few times per year myself as it is a

nourishing and deliciously easy soup that uses up ingredients from the garden.

  Over the many years of my life I have eaten this made by other people. Most people gather green beans, stem and snap them, then cook them for 2-3 hours in water, adding the potatoes and ham shortly before the beans are "done". It is the way I used to make this soup as it is how I was taught, but over the years I have learned how to make this much more quickly, saving much of the nutrients in the beans, and adding other items that make this much more tasty and nutrient-dense.

  A dinner of this soup with some hearty homemade bread and butter is a meal worthy of kings. My husband loves this meal and asks for it sometimes. I have even made it in the dead of winter from canned beans, though it is not as healthy as when it is made from fresh ingredients. However you make it, you will enjoy it and so will your family. Promise.

  I have never in my life measured out or weighed the ingredients in this soup. This is one of those soups where you just add what you want and hoof it as there is no 'official' recipe that I know of where one uses exact amounts, so you will also have to "eye" the amounts you are using and make it work. In this recipe (picture above) I used a piece of ham bought as a slice from the store for convenience. but the very best ham to use is leftover ham from a whole ham as it will be more smoky and delicious tasting, besides being more tender. However, I did not have leftovers from a whole ham, so I had to use a slice, which is not smoky, is not as tender, and does not need to be added until shortly before the soup is done. Some people use bacon in place of the ham, and you can, too, but I don't like it as well. You could also use pork hocks or any other kind of pork, but I like ham best.

 

Green Beans, Potatoes and Ham

 

Fresh green beans (about a pound or so)

1 quart of homemade or canned chicken broth

4 Tbls. of real butter*

Red or white potatoes cut into bite-sized pieces

About 1 cup or so of onions, diced*

Leftover ham cut into bite-sized pieces or a slice of ham from the meat department

Real sea salt and pepper, to taste

 

Pick, clean, and snap your green beans.

Place a steamer basket inside of a large pot, add water to bottom of pot almost to the basket, then place in green beans, put on lid, and put over the fire. Allow beans to steam to desired tenderness, which for me is about 25 minutes.

While beans are cooking, peel and dice potatoes; put to the side till ready to cook.

Dice onions and put to the side.

When done, drain the beans and put to the side.

Clean the large pot, then add the quart of chicken broth and place over the fire on medium heat. Add the butter and the potatoes and cook till potatoes are almost done, about 15-20 minutes, depending on size of potatoes.

While potatoes are cooking, cut up ham into bite-sized pieces, trimming off any excess fat.

Add onions so they can cook 10 minutes or so until opaque. Also add the beans at this time.

If you are using leftover whole ham, this can be added with the onions and beans, or even when the potatoes come to a boil.

If you are using a slice of ham from the store, then add about 5 minutes before soup is done so the ham does not cook much and get tough, but gets heated thoroughly.

Once the food is all cooked, the soup is hot and bubbly, check the seasoning and add salt and pepper to taste. Serve piping hot along with bread thickly spread with real butter.

Enjoy!

 

Tips:

*Do NOT leave out the butter! This has two uses: 1) keeps the potatoes from boiling over in the pot and 2) gives a richness and depth to the broth.

*If you don't like onions, then omit them.

*For time's sake, you can snap the beans, cut the potatoes, chop the onions, and dice the ham before cooking if you are worried about the time factor. If you do this, place potatoes in cold salted water in a pan to sit so they do not oxidize and turn brown. Drain them before adding them to the broth to cook.

 

 







Chocolate Cake with Chocolate Frosting

                                 
My oven is off balance and I've asked my hubby to level it, but it never happens. As a result, I rarely make layer cakes as mine have to be babysat and turned every few minutes of baking in order to achieve a fairly level cake top. Besides, I tend to be on the lazy side and usually just make a sheet cake as they taste just as well. Yesterday was just the day to make this cake. It is truly delicious, without the metallic taste one finds in a boxed cake. And this one is so easy to throw together that it rivals the ease of a boxed cake mix.
I was able to find my buttermilk marked down (1 pint size) as it was almost outdated (most dairy keeps up to 10 days past expiration date), and so the cost was not bad at all
I have to admit, I am guessing some on the frosting as I am really not sure how much sugar or cocoa I used as I am a 'dump' cook, and just dump a bit of this and a bit of that together until it tastes like I want it to taste, which is what I did with the frosting I made. However, I did use about the amounts listed. I did use a stick of butter, and I did use a tsp of vanilla, but that is all I am sure of. I added about 3-4 cups of powdered sugar, added a 1/2 cup of cocoa, which was surely not enough for me, and then began to add more and more till it tasted the way I wanted it to taste, which was about a cup of cocoa. As for the milk, I never, never add a Tbls at a time as I just dump a bit in and add as needed. I've been making these things since my early teens and so I've learned to eyeball foods when I make them. I am sorry if this is confusing to some of you. Just start with the smaller amounts and add more as you taste test till you get what you want, too. Enjoy!

Chocolate Cake with Chocolate Frosting
                             Preheat oven to 350 degrees
2 cups cane sugar
1 3/4 cup unbleached flour
3/4 cup unsweetened cocoa powder*
2 tsps baking soda
1 tsp baking powder
1 tsp real sea salt*
2 large eggs*
1 cup buttermilk*
1 cup strong black coffee, cooled
1/2 cup olive oil
2 tsps vanilla
Frosting, recipe follows

Grease a 15"x 10" pan, or three 9" pans, or place paper liners in muffins tins.
In a large bowl, add first 6 ingredients (dry) and mix well with a whisk.
Add remaining ingredients and beat on medium speed for 2 minutes. Batter will be thin.
Pour into prepared pan(s).
Bake at 350 degrees for 25 minutes for cupcakes, about 25-30 minutes for 9" pans, and 30-40 minutes for 15"x 10" pan. Check for doneness at earliest time posted with a toothpick, if need be, bake for a few minutes more, being careful not to over bake.
Cool in pan(s) for 10 minutes, then invert onto serving platter to continue to cool. Allow to cool completely before frosting.

Chocolate Frosting

3-4 cups powdered sugar (about 1 pound)
1/2-3/4 cup unsweetened cocoa (I use 3/4-1 cup)
1 stick (1/2 cup) butter, softened to room temp
1 tsp vanilla
2-4 Tbls milk

Add sugar and cocoa to a medium mixing bowl and mix well.
Add butter, vanilla, and 2 Tbls of milk and beat well with an electric mixer on medium.
If too dry, add a bit more milk at a time until spreading consistency desired is found.
If too wet, add bit more sugar until right consistency is achieved.
Use for cake.

Tips:
*I used Hershey's cocoa as I think it has the best flavor.
*Use real sea salt, pink in color.
*Farm eggs are best.
*You can sour milk by adding a Tbls of white vinegar to a cup measure and then add enough milk to
   make a cup. Let sit 5 minutes. This works in a pinch; I prefer the real thing.

Redbud-Herb Muffins

                                 
I came across this recipe on the Internet a few years ago and thought I'd try it, but never got around to it. Last Sunday, while coming home from church, I saw a lone Redbud tree growing in 'no man's land' where it didn't look like it belonged to anyone in particular, which meant I could forage the flowers buds without having to get permission. I took my 4 cup measure cup with me, drove to the area, got out of the vehicle and went over and picked my buds till I had 2 cups. It only took a few minutes.
Just take a branch in your hand and run your finger and thumb along the branch and the flower buds will fall off into your container.They strip off very easily.
Redbud flowers are high in vitamin C and edible, with a slightly nutty flavor. They can be added to pancakes, muffins, fritters or used as an attractive garnish on salads. Or you can use them to make a unique pickle relish or as a replacement for capers.  If you want to eat Redbud flowers, remember, as with the gathering of any wild edible, don't take all that you find. Leave plenty for the tree to produce seeds, for the insects to get nectar and pollen, and for people to enjoy for their beauty. The tree also makes seed pods which are edible.
These were very easy to make. I did change a lot of things as I made them the way I wanted to, and with what ingredients I had on hand. I did not add the sage or rosemary as I wanted a sweet muffin, not a savory one, and I really am not over fond of either herb for 'snacking'. I may try this recipe with the herbs at some point, but I just left them out. I actually think lemon balm would be perfect to add to these muffins as they have a lovely lemon taste which would compliment the lemon juice and rind.
I only had a 6 oz container of raspberry yogurt and used that instead of plain yogurt. I also added about 1-2 Tbls of sour cream to make 8 oz (or about 1/2 cup) of yogurt.
I did grate the lemon rind off of the lemon I was juicing. Just make sure you wash your lemons well.
I used cane sugar, but I am sure you could use coconut sugar, rapadura, succanat, or even honey.
These turned out really well, but tasted even better the next day after they'd sat overnight. If I make these again (which I am sure I will!), then I will let them sit 8 hours or overnight before eating them as the flavors develop and the muffins firm more and come out of the paper easier.
This is a fun way to forage for foods and teach your kids to forage, too.

Redbud-Herb Muffins
                                                Preheat oven to 375°
2 cups Redbuds
2 tablespoons minced fresh sage or rosemary leaves
½ cup sugar or sweetener of your choice.
Minced zest of 1 lemon
1 ½ cups unbleached flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon Real sea salt
1 large egg
1/2 cup yogurt
3/4 cup milk
2 tablespoons olive oil
1 tablespoon freshly reamed lemon juice

Topping:
1 tablespoon sugar
½ teaspoon ground cinnamon    
                                                            
Fill 18 muffin tins with paper muffin cups; set aside.
In a medium bowl, combine redbuds, herb, sugar, zest. Let sit 30 minutes.
In a small bowl, sift flour, powder, baking soda, salt large bowl.
In 2 cup measuring cup or small bowl, combine egg, yogurt, milk, oil, lemon juice.
Combine the flour mixture in with the flower mixture, toss to combine.
Add wet ingredients, stirring just dry ingredients are moistened. Do not over mix.
Fill your muffin tins 3/4 full.
Combine sugar cinnamon the topping sprinkle some each muffin Bake for 25 minutes, or until tops spring back when lightly touched.
Remove form muffin pan and cool on a wire rack. Makes about 18.
 

Lori's Gingerbread Cake

                                                               

I remember getting this recipe out of the Columbus Dispatch food section in 1975. I thought it sounded good and wrote it out on a lined 3"x5" recipe card to add to my recipe collection.
In the fall of 1975, we belonged to a card club that met once a month at someone's house, and that October was our month to host. Since it was cool outside, I thought this would be the perfect dessert to serve at our card party. I made it up without the raisins or nuts, but dusted it with the powdered sugar and served it with whipped cream. My then mother-in-law was delighted to have such an 'old fashioned' dessert as she loved gingerbread. It was quite the hit of the party.
This cake comes together quickly and can be served anytime you want or need a quick dessert that will please most people. Though it is a wonderful fall dessert, it also works well other times of the year. This is a denser cake that is very similar in texture to a quick bread. It will become a favorite in your kitchen, just as it has been a favorite in my kitchen.

Lori's Gingerbread Cake

1/2 cup shortening or butter*
1/2 cup sugar
2 eggs
1 cup molasses
1 cup boiling water
2 1/2 cups unbleached flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 cup raisins (optional)
1/2 cup chopped nuts (optional)
Powdered sugar, for dusting (optional)
Real whipped cream (optional)

Cream together the shortening and sugar; add eggs, mix.
Combine molasses and boiling water.
Sift together all the dry ingredients into a bowl.
Add dry ingredients alternately with the molasses mixture to the creamed mixture, beginning and ending with dry ingredients to prevent curdling.
Fold in raisins and nuts, if using.
Pour batter into a greased and floured 13"x9" pan.
Bake at 350 degrees for 40-50 minutes, till cake tests done.
When cool, sprinkle on some powdered sugar and serve with dollops of real whipped cream, if desired.

Tips:
*Use palm shortening or lard, if not using butter.

Lori's No-Bake Oatmeal Cookies

                                                                           

These are delicious and easy and way different than other more popular recipes out there. There is no butter in this recipe, yet they are fudge-like and delicious.
I got this recipe from my 7th grade Home-Ec class as these are the cookies that the lunch ladies from Eastmoor Jr High school (Columbus, Ohio) used to make for dessert several times a month. They made a lot of homemade items for lunch, and this was one of them.
I love my grandma's no-bake cookies (posted on here), but I also love these and have been making them since I was 12 years old. These are the no-bakes my kids grew up eating.
These are not healthy. These are an indulgence that one would make on occasion. And these will quickly become a favorite of yours.

Lori's No-Bake Oatmeal Cookies

3 cups quick cook oats
6 Tbls unsweetened cocoa powder
3 cups sugar
1/2 cup milk
1/2 - 2/3 cup peanut butter
1 tsp vanilla

In a bowl, combine oats and cocoa; stir to combine, then set aside.
In a 3 quart saucepan, combine sugar, milk, and vanilla; bring to a rolling boil and boil 1 minute. Add peanut butter (amount depends on how much you like peanut butter!).
Add oats and cocoa, stir well to combine.
Working quickly, drop by tsp or Tbls onto waxed or parchment paper.
Cool one hour before eating (if you can wait that long!).
Makes 32-40 cookies, depending on size.
*You must work quickly when dropping these onto waxed paper as they will set up hard in pan.

Honey-Wheat Bread

                                          

This is a delicious bread that is very easy to make. I originally got this off the back of a bag of King Arthur Whole Wheat flour, but I have been unable to find this exact recipe on their website, in their cook book, or on the backs of their bags of flour. I don't know why as it is a really good recipe.
I used to make this sometimes and keep one loaf plain as is, and to the other loaf I would add some dried fruit (look at tips below), and this made it especially good as a breakfast bread as it made excellent toast. Any kind of dried fruit would work, but I used Sun Maid Fruit Bits as they are just the right size and texture. Many people avoid sulphur added to dried fruits, but I don't eat these often enough that I worry about it.
If you love a good wheat bread, then you will love this recipe.

Honey-Wheat Bread
 Makes 2 loaves

1 cup water
1 cup milk*
2 Tbls active dry yeast
1/2 cup honey
3 cups whole wheat flour
1 large egg, beaten
2 tsp real sea salt
1/4 cup olive oil
3-4 1/2 cups unbleached white flour*

Heat water and milk to warm (105-115 degrees). Pour into a glass bowl. Add 1 tsp honey, yeast, and 3 cups whole wheat flour. Mix; cover and let rest 20 minutes (or all day~ but the dough will sour and take on a sourdough flavor).
Mix in honey, egg, salt, oil, and 3 cups unbleached white flour, till well-incorporated.
Knead dough and add more flour, as needed.
Knead 8-10 minutes, till soft and elastic.
Divide into two equal pieces.
Roll out and shape into loaves.
Place in two greased 9"x5"x2" pans.
Grease top of bread with lard or a bit of olive oil, if desired..
Cover; let rise until doubled in size, about 1 1/2 hours.
Preheat oven to 350 degrees about 10 minutes before bread is ready.
Bake at 350 degrees for 30 minutes, or until bread tests done by sounding 'hollow' when thumped.
Allow to cool in pans for 10 minutes, then turn out onto wire racks to cool.
You can rub with some butter if you did not grease tops prior to baking.
Eat warm, or let cool and eat. This makes good toast.
Makes two loaves.
If you wrap very well you can freeze one loaf for future use.

Tips:
*Use whole milk for a richer loaf.
*You can use all whole wheat flour, if you want, but the bread will be heavier and denser.
*I sometimes add 1/2 - 3/4 cup dried fruits to one loaf and use this as a breakfast bread. Make sure
  these fruits are cut in small pieces.


 

Lori's Pumpkin Bread

                                                                

 Years ago, Bob and I were neighbors with a couple whom we sometimes played cards with and whose wife I often hung out with during the day as we both had young children at the time. One night we'd gone next door to play cards while the children slept (we were close by and in a very small town), and this friend pulled out a loaf of this bread and I could not stop eating it. It was so delicious! I am usually not a big pumpkin fan, but the spicy warmness of this bread was enticing. I asked her for the recipe and I've made it ever since, which is close to 30 years.

I usually make this in the fall, but this is one of those quick breads that makes up nicely most anytime of year. I prefer it in cooler months, such as fall, winter, and spring. But I will eat it in summer as well. It is a really good recipe that will make you a believer in pumpkin, too.

Lori's Pumpkin Bread
Makes two loaves
                          Preheat oven to 350 degrees
2/3 cup shortening*
2 2/3 cup sugar*
4 eggs*
1 can (16 oz) pumpkin*
2/3 cup water
3 1/3 cups unbleached flour
2 tsps baking soda
1/2 tsp baking powder*
1 tsp ground cloves
2 tsps ground cinnamon
2/3 cup chopped nuts (optional)
2/3 cup raisins (optional)

In large bowl, cream together the shortening and sugar till light and fluffy. Stir in eggs, pumpkin and water; blend till well mixed.
In another bowl, combine flour, soda, baking powder, cloves and cinnamon.
Blend dry ingredients gradually into the creamed mixture; blend well.
Fold in raisins and nuts, if used.
Pour evenly into two well-greased 9"x 5"x 2" pans. Level tops.
Bake at 350 degrees for 70 minutes or till toothpick comes out clean.
Let cool in pans for 5 minutes, then invert onto cooling racks to cool completely.
When completely cool, wrap well and let sit overnight before cutting and serving, or freeze up to 2 months. Makes 2 loaves.

Tips:
*I use palm oil shortening, or you could use lard or tallow.
*You could substitute Rapadura or Succanat for the sugar.
*We use farm fresh eggs.
*Make sure your baking powder does not contain aluminum. I use Rumsford.
 

Aunt Martha DiPietro's Easter Bread

                                      

Italian Easter Bread

I do not know who Aunt Martha is, but I do know she was a relative of Bob's grandpa Di Pietro, most likely his dad's sister. All I know is that my mother-in-law used to make this every year for Easter. She is now celiac, really doesn't have anyone to cook or bake for anymore, so she rarely makes this or many other foods anymore.
This may seem time-consuming, but in reality, it just seems so as there is a long rest time. What is nice is you can make it up the night before and then form, raise, and bake the next day. This sounds like a lot of work, but it isn't as so much of it is raising time.
I don't allow it to raise for the 6 hours in the beginning because that is excessive. If a dough raises too much it will fall and be ruined.
I imagine you could change the extracts and use lemon or orange or even butter rum, whatever you'd prefer, but for Italians, anise is the oil of choice.
I will give this recipe as given, but in brackets you will see how I made this.
If you don't like anise, you could substitute lemon extract instead. This makes good toast slathered with lots of fresh butter.

Aunt Martha Di Pietro's Easter Bread

1 medium potato
1/4 cups unbleached flour
1-2 oz block yeast (I used 5 tsp dry yeast)
*2 eggs
*1/2 handful salt (I used about 1 1/2 tsp Real Sea Salt)
*1 cup oil (I used 1 cup olive oil)
*1 1/2 cups sugar
*1/2 box raisins (I used about 6-8 oz, as I buy in bulk, so I used 1/2 lb, about)
*2- 1 oz bottles anise extract (the anise oil would be stronger, if you like it)
9 beaten eggs
7 cups unbleached flour ( I used additional flour)
1 egg
a bit of milk

Peel and chop potatoes and cook till tender. Run through a ricer. (I just mashed the potatoes) and add enough water to make a pint (2 cups). When cool (to around 110-115 degrees), add yeast, 2 eggs, and  1/4 cup flour. Let raise 6 hours (I only let raise about 30-45 minutes).
Combine oil, sugar, anise and raisins in a pan. Heat to lukewarm.
Beat the 9 eggs together and add to cooled oil mixture (I added eggs and oil mixture to the original raised yeast mixture). Add salt.
Beat two minutes. (you can use electric mixer or by hand~I did by hand)
Add 6 cups flour gradually to mixture; beat additional 2 minutes on low. (I beat by hand with a spoon, and I added more like another 4-6 cups flour as it was way too wet to knead!)
Knead 8-10 minutes, till elastic and smooth.
Raise overnight (I allowed to raise till doubled).
Punch dough down, divide into 5 equal parts, then form into loaves. .You can roll out into a rectangle and make traditional looking loaves, or you can divide dough pieces into thirds and make into braids. Place in greased pans, cover with a towel and allow to raise
Use 8" x 4" or 9" x 5" loaf pans.
Raise 1 1/2 hours.

Take 1egg and some milk and combine together to make an egg wash. Brush tops of bread before putting in oven. About halfway through, brush again. Will give a shiny look.
Bake at 350 degrees for 40-50 minutes. Test for doneness. 
Original recipe just says to brush with an egg yolk, but I prefer to use the egg/milk wash.

Tips:
*I try to always use eggs from a farm.
*I used Redmond's Real Sea Salt.
*My mother-in-law used vegetable oil, but I use olive oil in all my baking where oil is called for.
*I used cane sugar.
*Bob said it needed more raisins, though I used what the recipe called for. Don't be afraid to use 12-
  16 oz of raisins.

Lori's Hot Fudge Sauce

                              
                                                                                                                                                
    Oh my goodness! This is delicious, rich, and chocolaty. This can be made with a bittersweet chocolate (85% cacao), or with milk chocolate, whichever you prefer. I prefer the bittersweet as I like a more deeper, richer chocolate flavor. This is divine over ice cream, brownies, chocolate cake, over a brownie sundae. However you eat this, it is delicious.
I trnsformed an existing recipe I had found in a cook book from an old church I used to attend and made this my recipe. I changed amounts and added the chocolate, which made a better product.
The hot fudge sauce one finds at the store is made with all kinds of fillers and ingredients one can't pronounce, including high fructose corn syrup, which I try to avoid like the plague.This one is simple with simple ingredients. In my quest to get away from highly processed foods, I enjoy using recipes where I am more in control of what goes into the final product. No, this is not a nutritionally dense or health food, but since we all eat foods once in awhile that are not healthy, I prefer to have something that I make myself. I know that once you make this, you will make it again and again as it is so decadently delicious. And easy. Enjoy!

Lori's Hot Fudge Sauce

1 1/2 cups powdered sugar
4 Tbls unsweetened cocoa powder
4 Tbls real butter
1 1/4 cups evaporated milk (NOT sweetened condensed milk!)
1 tsp vanilla
About 1-2 oz dark chocolate bar, chopped fine (I used Black and Green's Organic 85% cacao bar)
(1/4-1/3 chocolate bar)

Sift together the powdered sugar and cocoa into a bowl; set aside.
Melt the butter in a 2 quart saucepan.
Add about 1/4 cup milk to the pan, add the sugar mixture and stir well till smooth.
Add rest of milk and stir well. Bring to a boil over medium heat, stirring constantly. Once at a boil, cook for two minutes. Shut off heat, remove pan, stir in vanilla and chocolate, then stir to mix. The chocolate will melt almost immediately.
Pour into a pint mason jar or two half pint mason jars. Place lids and screw bands on top and let cool. Keeps in fridge for up to two weeks.
Heat to serve.