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Take advantage of the fresh garden harvest! Enjoy these tried and true recipes from another time. Braided Coffee Cake 1 pint milk 4 tablespoons butter or vegetable fat 1/2 cup sugar 2/3 teaspoon salt 1 yeast cake 1/4 cup lukewarm water About 5 1/2 cups flour 2 eggs 1 cup seeded raisins Scald the milk, add to it the butter or vegetable fat, the sugar and salt. Cool and when tepid add the yeast cake which has been dissolved in the water. Add also half of the flour to make a thick batter. Let this rise until light and spongy, then beat and add the eggs, next the raisins and the remainder of the flour. Knead until smooth and elastic and set aside to rise. When the dough has doubled its bulk, turn out onto a floured board, divide into three portions and work each with the hands into a long roll. Braid these three portions together, place in a ring mold and allow to rise until the dough has again doubled its bulk. Then brush over with melted butter, sprinkle with sugar and bake in a moderate oven – 350 degrees F. – from 30 to 45 minutes. Bran Cookies 1/2 cup sugar 1/2 cup butter or vegetable fat 1/2 cup molasses 2 eggs 1/4 cup milk 1 cup raisins 2 cups bran 1 1/2 teaspoons baking powder 2 cups flour 1/2 teaspoon salt 1/2 teaspoon ground ginger Cream the sugar and butter, add the molasses, next the beaten eggs and milk, then the raisins and bran, and lastly the remaining dry ingredients which have been sifted together. Drop by teaspoons onto a well-greased goocie sheet and bake from 12 to 15 minutes in a moderate oven – 350 degrees F. Baked Indian Pudding 1 quart milk Scant 1/2 cup cornmeal 1/2 cup molasses 1/2 teaspoon salt 1 teaspoon ground ginger Scald the milk, stir the cornmeal in very slowly and cook in a double boiler for 30 minutes. Add the molasses, salt and ginger, pour into a greased baking dish and bake 2 hours in a slow oven – 300 to 325 degrees F. If desired, 1 1/2 cups of chopped apples may be added to the pudding just before placing it in the oven. Savory Beef Rolls 1 1/2 pounds round steak cut very thin 1/4 cup rice Dash of ground cloves 1 tablespoon mixed herbs or poultry dressing 1 tablespoon minced onion 1 teaspoon salt 1/4 teaspoon pepper 4 tablespoons drippings 2 1/2 tablespoons flour 3 cups water 1 tablespoon minced parsley Cut the meat into pieces about 4 inches square. Combine the rice with the seasonings and flavorings, put a spoon of this mixture on each square of the meat, roll up and tie with white thread. When all the rolls are made, brown them in the drippings, which have been heated in a frying pan or sauce pan, after which brown the flour in the same drippings adding a little more if necessary. Add the water and stir until boiling, and cook the meat in it until tender – from 1 to 1 1/2 hours. Serve with plain boiled potatoes, boiled rice or plain boiled macaroni. Peach Cobbler 1 quart peaches 1 1/2 cups water 1 cup sugar 1 1/3 cups flour 1/4 teaspoon salt 1 teaspoon baking powder 2 tablespoons sugar (additional) 1 egg 1/2 cup milk Peel the peaches, remove the pits and cut the fruit into thick slices. Cook with the water and cup of sugar in a baking dish in the oven until the peaches are tender. Meanwhile, sift the flour, salt and baking powder, add the two tablespoons of sugar, and mix to a light batter with the beaten egg and milk. Pour this over the cooked fruit and bake at 350 degrees for 30 minutes. Nut Muffins 3 cups flour 4 teaspoons baking powder 3/4 teaspoon salt 3 tablespoons sugar 1/3 cup chopped walnut meats 1 1/2 cups milk 1 egg, well beaten 3 tablespoons shortening, any kind Sift together the dry ingredients, add the walnut meats and then the milk and egg well beaten, and the shortening melted. Beat well, transfer to greased muffin pans and bake from 25 to 30 minutes at 350 degrees. If desired, a few chopped raisins may be combined with the nuts. To make plain muffins omit the nuts. Saute’d Corn with Green Peppers 6 ears corn 2/3 teaspoon salt 1/6 teaspoon pepper 2 green peppers 2 tablespoons butter or vegetable fat Score the corn along each row and then cut from the cob with a knife. Press out all the pulp from the cobs and season with the salt and pepper. Remove the seeds and white connecting fiber from the peppers, mince them finely and cook for five minutes in the butter or vegetable fat. Add the corn and cook, stirring occasionally, for fifteen minutes. Sally Lunn 2 eggs 1/3 cup sugar 3 tablespoons melted shortening 2 cups flour 3 teaspoons baking powder 1/2 teaspoon salt 1 cup milk Beat the eggs until light, then stir in the sugar and shortening. Sift together the remaining dry ingredients and add alternately with the milk to the mixture. Transfer to a greased pan, preferably of the tube type, and bake for 40 minutes at 350 degrees. Stewed Eggplant and Tomatoes 1 large eggplant 1 onion 2 tablespoons butter or bacon fat 1 pint canned tomatoes or 4 fresh tomatoes and 1/2 cup water 1 teaspoon salt 1/4 teaspoon pepper Parboil the eggplant and boil about half an hour. Cool, skin and cut into half-inch squares. Mince the onion finely and brown it in the butter or bacon fat. Add the tomato, salt and pepper (also the water if fresh tomatoes are used) bring to boiling point, put in the eggplant and simmer for 30 minutes, stirring occasionally. Serve in a deep dish garnished with toast points. Doughnuts 3 cups flour 1/3 teaspoon salt 2 teaspoons baking powder 1/2 teaspoon grated nutmeg 2/3 cup sugar 1 small egg 1 cup milk 1 tablespoon melted shortening Sift together the flour, salt, baking powder and nutmeg, add the sugar, beat the egg lightly, add to it the milk and the melted shortening and use these ingredients to form a soft, light dough when blended with the dry ingredients. Roll out about half an inch thick on a well-floured board, cut and drop each doughnut gently into hot fat, hot enough to brown a bit of bread in a minute, turn immediately and when golden brown, lift one by one from the fat and drain on paper towels. The doughnuts should take about 3 minutes to cook. Sprinkle with powdered sugar before serving. A good way to sugar the doughnuts is to put 3 tablespoons of powdered sugar into a strong paper bag, drop six or eight doughnuts into this sugar, shake the bag thoroughly, then lift out and repeat the precess until all have been sugared. Coddled Apples or Pears 6 firm apples or hard pears 2 cups boiling water 1 cup sugar 3-4 cloves or an inch stick of cinnamon, or thinly-peeled rind of half a lemon Wash the fruit, remove the stems and blossoms but do not peel or core. Place in a shallow baking dish or stew pan, add the water and sugar which have been boiled together 5 minutes with the cloves, cinnamon or lemon rind, whichever is being used, and let the fruit and syrup simmer gently until the fruit is tender, turning occasionally so that all may be cooked. The skins should not burst during the cooking. When cool, place the apples or pears in a serving dish, pour the syrup over them – it should form a jelly – and serve cold, either plain or with cream or soft custard. Cream Puffs 1 cup boiling water 1/3 cup butter or vegetable fat 1 cup pastry flour 4 eggs Boil the water and butter together in a saucepan. Sift and add the flour and stir until the mixture leaves the sides of the pan clean. Remove from the heat, cool, then add the eggs, unbeaten, one at a time. After each egg is added the mixture will appear rather sticky and unmanageable, but a little beating quickly incorporates the egg into it. When all of the eggs are beaten in, drop the mixture by tablespoons, three inches apart on a greased baking sheet and bake for 30 minutes at 350 degrees. This makes about 10 cream puffs. Cream Puff Filling 4 tablespoons sugar 3 tablespoons flour or cornstarch 1 cup milk 1 egg 1/2 teaspoon vanilla extract 1/8 teaspoon salt Blend the sugar and flour or cornstarch in a bowl, pour the milk which has been scalded, over these, stirring constantly. Return to the saucepan, cook until thick, add the eggs slightly beaten and the salt and cook a minute longer. When cool, add the vanilla and use as a filling for the cream puffs, making an incision in the sides of these and removing any soft portions which may be in them, before putting in the filling.
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BAKLAVA OD ORAHA Potrebno: 1 kg brašna, 25 dkg maslaca, 1,5 dkg šećera, 80 dkg mljevenih oraha, 1 limun Priprema: Od ove količine brašna razvucite jufke. Posušite ih. Nemojte sve orahe samljeti, nego ih nešto sitnije istucajte. Dobro pomastite tepsiju i složite 4-5 jufki te ih pospite smjesom od oraha i šećera. Tako radite dok ne utrošite materijal. Na gornji sloj stavite maslac. Baklavu izrežite i pecite. Za to vrijeme pripremite agdu na sljedeći način: U lonac stavite 1 kg šećera, litar vode i limun izrezan na kriške. Kuhajte dok se zaljev ne zgusne. Toplim zaljevom prelijte pečenu baklavu. KAJMAK BAKLAVA Potrebno: jufke napravljene uz dodatak 1 žumanceta; za nadjev: 4 jaja, 4 kašike meda, 30 dkg slatkog kajmaka (skinutog sa kuhanog mlijeka), 10 dkg badema; za agdu: 70-100 dkg šećera i limunov sok. Priprema: Umutite žumanca, umiješajte med i kajmak. U ovu smjesu dodajte čvrsto izlupane bjelanjke. Na kraju dodajte i mljevene bademe. U namašćenu tepsiju složite 4 kore, svaku začinite rastopljenim maslacem. Na posljednju stavite nadjev. Postupak ponavljajte dok ne utrošite sve jufke i nadjev. Pecite 10 minuta na jačoj i 30 minuta na slabijoj vatri. Za to vrijeme napravite agdu: Stavite šećer u vodu,ali tako da bude uronjen 1-2 cm i kuhajte. Pečenu baklavu izražite na kocke ili rombove, zalijte toplom agdom i vratite u rernu. Tu neka ostane do jutra. HURMAŠICE Potrebno: 50 dkg brašna, 50 dkg maslaca, 2 dl kiselog mlijeka, 2 jaja, 60 dkg šećera, 2 limuna, 3 klinčića, 10 dkg oraha. Priprema: Umiješajte u posudu maslac, dodajte kiselo mlijeko i dva žumanjka. Sve dobro umutite. Dodajte u masu brašno. Izradite tijesto. Na krupniju stranu ribeža nanesite tijesto i oblikujte hurmašice. U sredinu stavljajte orah. Prije nego što ih stavite u tepsiju pospite ih brašnom. Pecite na jakoj vatri 30 minuta. Pečene zalijte agdom i ohladite. KADAIF Potrebno: 50 dkg mekog brašna, 25 dkg oštrog brašna, 3 jaja, 30 dkg mljevenih oraha ili badema, 50 dkg šećera, 15 dkg maslaca, 1 limun, 1 štapić vanilije, so Priprema: Stavite u brašno žumanjke i malo soli te zamijesite tijesto. Ostavite daa se malo odmori. Od tijesta napravite tanke kore koje se moraju prosušiti. Savijte ih i izrežite tanke rezance. Obarite ih u posoljenoj vodi. Kadaif ocijedite i razastrite po stolnjaku da se osuši. Od oraha, malo šećera i pola količine maslaca napravite masu koju ćete posipati po kadaifu. U pomašćenu tepsiju stavljajte sloj kadifa pa sloj nadjeva sve dok ne utrošite materijal. Na vrhu mora biti kadaif koji premažete maslacem. Stavite da se peče, a za to vrijeme napravite agdu (ni rijetku ni pregustu). Zalijte pečeni kadaif i ponovo vratite u rernu da se zapeče. Najbolje ga je ostaviti da prenoći pa služiti sutradan. Kadaif spremajte u dubokoj tepsiji i nemojte ga prskati. TUFAHIJE Ogulite jabuke, izvadite košpice i skuhajte u slatkoj vodi uz dodatak limuna. Umutite maslac, dodajte mljevene bademe ili orahe, malo mljevene kafe i umućen bjelanjak te napravite ujednačenu smjesu. Nadjevom punite jabuke. Prelijte ih agdom i ukrasite šlagom na koji ćete staviti višnju ili trešnju. Služite hladne. RUŽICE Potrebno: 30 dkg brašna, 12 dkg maslaca, 10 dkg oraha, 2,5 dkg grožđica, 40 dkg šećera, ½ l vode, ¼ l ulja, 1 jaje, pola limuna, gustina po potrebi. Priprema: Od prosijanog brašna, ulja, jajeta, malo soli i ¾ predviđene vode zamijesite tijesto. Razdijelite ga na 4 dijela i ostavite da se odmori. Od loptica razvijte 4 jufke, pospite ih gustinom i složite jednu na drugu. Razvijene jufke poprskajte rastopljenim maslacem, pospite sjeckanim orasima i grožđicama. Srolajte na oklagiju, izvucite je i sjecite ružice široke 2 cm. Agdu skuhajte od preostale vode, šećera i limunovog soka, prelijte preko pečenih ružica i ostavite da se hlade. TULUMBE Potrebno: 50 dkg brašna, 5 jaja, 1 litar mlijeka, 1 šoljica ulja, so, šećer. Za agdu: 1,5 kg šećera, ½ litre vode, 2 limuna. Priprema: U posudi skuhajte mlijeko sa šećerom i malo soli. Kada prokuha umiješajte brašno. Vratite na vatru i miješajte dok se tijesto ne počne odvajati od stijenki posude. Jaja posebno umutite i dodajte u ovu masu. Štrcaljkom pravite tulumbe dužine 6 cm. Pržite ih u puno masnoće i još vruće stavljajte u ohlađenu agdu. Ukrasite kriškama limuna. JABUKOVAČA Potrebno: za jufke: 30 dkg brašna, 1 jaje, 1 kašika ulja, malo soli; za nadjev: 1 kg kiselkastih jabuka, 10 dkg maslaca, 7-8 dkg tirita ili mrvica, 10 dkg grožđica, 10 dkg orahovih jezgri, 20 dkg šećera, cimet u prahu, masnoća za pečenje. Priprema: Od gore navedenih sastojaka napravite jufku. Razvijte je na stolu, prepolovite i ostavite neka se malo prosuši dok vi pripremite nadjev. Izribajte jabuke, isjeckajte orahe i ispržite tirit. Na prepolovljene jufke stavljajte po sredini malo tirita, pa jabuka, šećera, grožđica, oraha i cimeta. Prije nadijevanja jufke morate poprskati otopljenim maslacem. Pomoću stolnjaka jufke uvijte u gužve, izrežite i poslažite u namašćenu tepsiju. Začinite je maslacem i pecite. TURSKE KAPE Potrebno: (1 tijesto): 2 jajeta, 2 fildžana ulja, 2 fildžana mlijeka, 2 kašike šećera, 1 kašika germe i 100 gr kokosovog brašna. (2 tijesto): 2 jajeta, 2 fildžana ulja, 2 fildžana mlijeka, 2 kašike šećera, 1 kašika germe i 5 kašikaa kakaa. Brašna po potrebi za oba tijesta. Za zaljev: 1,5 kg šećera, vode da prekrije šećer. Priprema: Uzeti dvije posude i svako tijesto posebno napraviti. U mlako mlijeko staviti germu. Kada se germa malo otopi, dodati ulje, šećer i jaja pa miješati. Zatim dodati u jednu posudu vrećicu kokosovog brašna, a u drugu kakao. Dodati i u jednu i u drugu posudu brašna koliko je potrebno da se tijesto odvaja od posude. Prekriti posude salavetom i pustiti da nadođe tijesto. Na dasku za razvijanje staviti posude i otkidati posebno komadić bijelog i komadić tamnog tijesta. Napraviti loptice malo veće od oraha, zatim ih rukom na dasci izvaljati na dužinu 20–25 cm, debljine kao olovka. Položimo bijelo i tamno tijesto jedno pored drugog i uvijemo ga, te smotamo kao đevrek. Redamo u tepsiju. Kada se ispeku zaliti ih vrućom agdom. AHMEDIJE Potrebno: 5 jaja,. 22 kašike šećera, 15 kašika ulja, 1 l mlijeka, 2 kašike kakaa, prašak za pecivo, vanilin šećer, 100 gr šećera u prahu, 100 gr kokosovog brašna, 1 puter, brašno ili gustin. Priprema: (krema): 10 kašika brašna ili gustina izmiješati sa 10 kašika šećera. U šerpu staviti malo više od ½ l mlijeka i pustiti da vrije. U kipuće mlijeko postepeno sipati smjesu brašna i šećera (pomiješanu sa ostatkom mlijeka), pazeći pri tome da se smjesa ne zgrudva. Ohladiti, a zatim dodati 100 gr šećera u prahu i vanilin šećer. Sve skupa mikserom izmiješati i ujednačiti. Tijesto napraviti od 5 jaja, 12 kašika šećera, 15 kašika ulja, 6 kašika mlijeka, 15-20 kašika brašna, 2 kašike kakaa i 1 prašak za pecivo. Ispeći tijesto i ohladiti. Vaditi krugove čašom, svaki krug presijeći napola i filovati kremom. Poklopiti drugom polovinom kruga, te premazati okolo kolačić ali izostaviti gornji dio. Premazane kolačiće pažljivo uvaljati u kokos brašno. Redati po tacni. Gornji suhi dio premazati mermeladom od drijenova ili bilo kojom crvenom mermeladom ili džemom. HALVA Potrebno: 100 gr putera, pola čaše ulja, oraha, ½ kg šećera, brašna i vode. Priprema: Zagrijati puter i ulje u šerpi i postepeno dodavati brašno uz neprestano miješanje (da bude gušća masa). Kada masa dobije tamno-karamel boju, zalijeva se postešeno sa šerbetom od pola kg šećera i 2-3 šolje vode, opet uz neprestano miješanje na kraju šporeta. Halva treba biti srednje mehka, jer se ona stvrdne kad se ohladi. Vadi se na tanjire kašikom i posipa orasima. BOSANSKI LOKUMI Potrebno: 4-5 jaja, 4-5 kašika mineralne vode, 4-5 kašika sitnog šećera, malo brašna. Priprema: Umutite jaja, te uspite šećer i mineralnu vodu. Dobro umutite. Dodajte toliko brašna da smjesa bude tako gusta da se može držati u ruci. Oblikujte od smjese lokume dužine 7-10 cm. Tepsiju pomastite, pospite brašnom i stavite lokume da se peku. Kad su gotovi uvaljajte ih u šećer u prahu. GURABIJE Potrebno: 1 kg mekog brašna, 20 dkg šećera, 1 dl mlijeka, 2 jaja, 20 dkg masla, 1 vrećica vanilin šećera. Priprema: U posudu stavite maslo i jaja. Sve umutie. Ulijte mlijeko i ponovo mutite dodajući šećer. Na kraju umiješajte brašno. Od tijesta veličine dlana oblikujte gurabije i slažite u pomašćenu tepsiju posutu brašnom. Ispečene gurabije nemojte vaditi dok se ne ohlade. VARENO ŽITO Potrebno: 25 dkg pšenice, 25 dkg oraha, 10 dkg meda, 15 dkg šećera, 50 g maslaca. Priprema: Operite pšenicu i izručite je u lonac u koji dodajte vodu i šećer. Kuhajte 2 sata. Procijedite. Jedan dio stavite u plitku tepsiju, premažite medom i pospite orasima. Odozgo stavite ostatak pšenice, pomastite i zapecite. Kada je gotovo i ohlađeno, pospite orasima. TIJESTO ZA JUFKE SLANIH PITA Potrebno: 1 kg brašna, so, kašika ulja, 3 dl mlake vode. Priprema: U brašno dodati malo soli, kašiku ulja i 3 dl mlake vode. Napravite tvrđe tijesto. Podijelite ga na 4 dijela, stavite ih na brašno i pustite ½ sata da odstoje. Poslije razvijete od tijesta jufke. Jufke se uvijek moraju malo prosušiti. TIJESTO ZA JUFKE SLATKIH PITA Potrebno: 1 kg brašna, 1 jaje, 2 dl vode i na vrh noža soli. Priprema: U brašno stavite jaje. Dodajte soli i mlakom vodom zamijesite tijesto. Tijesto mora odstojati 10-15 minuta. Nakon toga tijesto podijelite u loptice. Neka i one odstoje 10 minuta. Zatim razvijte što tanje kore i ostavite da se suše. Razrežite ih na veličinu i oblik tepsije i redajte red po red.