Recipes

Every family has their favorite traditional foods they make for Christmas. In Michelle's house, Christmas breakfast always includes a birthday cake for Baby Jesus. Although pancake men are not a part of our holiday celebration, the children enjoyed them just the same :)

In the book Christmas in the Big Woods,

"For Christmas breakfast Ma made each child a pancake man. All the children held their plates next to the stove and watched while Ma made their pancake men one by one out of the pancake batter. Peter ate his right away, but the girls ate theirs slowly to make them last."

Not a shocker that you could have changed out Peter's name for Bug, and the above statements would be true! Bug tends to devour the things he loves to eat, barely coming up for air, while the girls tend to savour their treats!

Below is the recipe I always use to make pancakes from scratch:

INGREDIENTS
1 1/4 c. flour
1 T. baking powder
1 T. sugar
1/2 t. salt
1 beaten egg
1 c. milk
2 T. melted butter or margarine

DIRECTIONS
Mix flour with baking powder, sugar, and salt and set aside.
Combine egg, milk, and butter and add to dry ingredients, stirring just until combined; do not over mix! The batter will be lumpy.

Heat a lightly greased griddle or skillet over medium heat (375*F - 400*F). The griddle is ready when a few drops of water bubble and dance across the surface.

For each pancake man, pour about 1/8 cup batter onto hot griddle. Then pour the head, legs and arms. Cook pancakes until surface is covered with bubbles and appear dry around the edges. Turn and cook other side until golden brown. 

Optional: Add chocolate chip or raisin eyes, nose and mouth.
 

In the book, The Legend of the Poinsettia, by Tomie dePaola...

"At home Lucida helped Mama clean their casita-their little house-and pat out the tortillas for their meals."

We did not make our own tortillas, but we used flour tortillas to make "Mock Sopapillas". Easy and yummy, I can almost guarantee that they will become a favorite. Because of the hot oil, I did the cooking, but the wee ones thoroughly enjoyed sprinkling them with sugar and cinnamon. There was a lot of finger dipping in sugar and cinnamon that didn't stick to the sopapillas :) Did I say yum?

Ingredients:
flour tortillas
sugar/cinnamon mixture
honey
cooking oil

Heat oil to approximately 400 degrees. WARNING: Obviously... keep the wee ones far away from the hot oil!!!
Using a pizza cutter, cut each tortilla into 8 pie shaped pieces.


Place several wedges into the hot oil. When one side is golden brown, carefully turn over and cook the other side. Remove from oil and drain on paper towel.

Liberally sprinkle with sugar/cinnamon mixture.


Optional: (And the only way to go, in our opinion) drizzle with honey and eat up!

Christmas is a time for not only making memories but for remembering. Certainly, when we look back on Christmases past, we are sure to conjure up some memories of food. In just about every conceivable celebration, you will find food. Not surprising... food sustains life. Since eating is necessary, even on special days, we tend to include food, often special foods, in our celebrations.

Every Christmas I bring pictures of Grandma Pearl, Bushia and my Mom into the kitchen. (Read Grandmas in the Kitchen.) Although my grandmas have long since passed, memories of them are strong at the holidays. Many of the foods that I make are foods that they, and my mom, made at the holidays. Making "their" foods helps me keep them rooted in our celebration and their spirits fill me with warmth and joy.

Conversely, I have few memories of my Dad in the kitchen. I suppose he must have cooked SOMETHING from time to time; perhaps throwing together a sandwich or opening a can of soup when my mother was sick, but I just can't visualize it. My strongest memory of him in the kitchen, was at Christmas, when he and my Mom would make Chrusciki (Polish), better known as Angel Wings. Angel wings are a delicate pastry, covered in powdered sugar, that explode in your mouth. The pastry is "tied" before deep frying, making them look like wings... well, sort of!

My Father's involvement with Chrusciki began early in his life. Best I can tell, my father always worked. He was a child during the Depression, and began a paper route in elementary school. By the time he was in high school, he worked at a corner Polish bakery. He would get up in the wee hours of the morning, and go work before going to school. One of his jobs was to make Chrusciki. He learned to roll the elastic dough unbelievably thin, resulting in an unbelievably delicate cookie. When he and Mom made these cookies, he always had the job of rolling out the dough and cutting them into PERFECTLY uniformed sizes. (He was an engineer... need I say more?) They were my very favorite Christmas cookie!

While making these cookies, I think back to those days of my childhood. My Father is still alive, but Alzheimer's has long since claimed the Father I knew. The memories that flood my thoughts while making Angel Wings are of a Father full of vitality and purpose. I think of my Daddy; his goodnight kisses, playing with us on the front lawn in the summer, helping me with homework, and walking me down the aisle when I married. I am delighted that I associate Angel Wings with him, because now, as I look at the frail man before me, I would like to think that he is surrounded by angels.

All night, all day, angels watching over me, my Lord.
All night, all day, angels watching over me.
Sun is a-setting in the West; angels watching over me, my Lord.
Sleep my child, take your rest; angels watching over me.

All night, all day, angels watching over me, my Lord.
All night, all day, angels watching over me.

ANGEL WINGS - CHRUSCIKI
Ingredients:
12 egg yolks (well beaten)
4 T. sour cream
Flour (enough until dough is stiff enough to roll, should be elastic like - start with 3 3/4 cups) 
Powder sugar

Directions:
Mix all ingredients except powdered sugar.

Roll dough real thin.

Cut in 6 x 2 inch strips. (Save the scraps and deep fry with the wings. They are just as yummy!)

Cut small slit in center and tie into bows.



Deep fry in very hot shortening on each side, turning when light golden. 

Drain on paper towel and generously sprinkle with powder sugar. 


The cookies taste the best if allowed to "age" for a day or two, but feel free to eat all the scraps now... YUM! 


 

http://www.weefolkart.com
Copyright © Wee Folk Art 2008 - 2010. All rights reserved.
All photos, text and patterns are copyright protected. You may not copy, reproduce or redistribute any material found on WeeFolkArt.com without written permission. Wee Folk Art retains all rights.

We received 2 recipes for pumpkin bread. When comparing the 2 recipes, they were nearly identical, except one recipe made 1 loaf and the other made 2 loaves. There were also some slight variations in the spices. Neither recipe included a photo, so when I had this THING this week, I decided to bake each bread, including minor variations, and take them along. After tasting both breads, and chatting with friends, we decided they were equally delicious. It was decided, therefore, that the very best pumpkin bread was the one your mom made for you, the one with a touch of love added! Now, let me introduce you to the ladies and their recipes!

First, there is Jennie Rae. Jennie Rae is new to our blog... welcome! She is also the webkeeper for Prairie Point Junction. She first wandered into our little world last week when we were having our contest for the Poinsettia Garland Kit Giveaway. Anyway, we are delighted she found us, and tickled that she jumped right in and shared a recipe. Jennie Rae has 2 websites; Primitive Country Designs and The Old Drawin' Board. Thanks so much Jennie Rae!

This is the yummiest (although not the healthiest) pumpkin bread recipe. My mother used to make this every fall and every time I make it I think of her and those cozy fall days when I would come home from school and be greeted with the amazing smell of this bread cooking. I love you mom!

Mom's Pumpkin Bread

1/2 c. shortening
1 1/2 c. sugar
1/2 c. water
2 eggs
1 c. canned pumpkin (NOT pumpkin pie filling)
1 2/3 c. flour
1/2 t. baking powder
3/4 t. salt
1 t. baking soda
1/2 t. ground cloves
1 1/2 t. cinnamon

Combine shortening & sugar, add water, eggs and pumpkin. Mix in remaning ingredients.

Pour in large greased and floured loaf pan. Bake 1 hour at 350.

This next recipe comes from Sandra "the crazy mom" at Crazy Mom Tats. When giving this recipe a try, I decided to use my 2 sided pumpkin pan since it made 2 loaves. I then frosted the center with a cream cheese frosting. The bread was so yummy. It certainly did not NEED the cream cheese frosting, but I needed SOMETHING to hold the 2 sides of my pumpkin together. Make sure you run around Sandra's blog, Crazy Mom Tats, and see all the beautiful things she makes. I so want to learn to tat... one of these days. Thanks so much, Sandra, for sharing the recipe with us, and make sure everyone pays her a visit at Crazy Mom Tats!   

This has become a tradition for me to make at Thanksgiving and Christmas - my kids (now big!) beg for this. And it's super easy....

BTW - if you get canned pumpkin, look at the list of ingredients. There should be only one. Hee.

Pumpkin Spice Bread

Any way you slice it, this pumpkin spice bread won't last long once your kids sample it. That's why this recipe makes two loaves - 3 if you use disposable foil pans

INGREDIENTS:
2 cups canned pumpkin (I use one 15 oz can)
3 cups sugar
1 cup water
1 cup vegetable oil
4 eggs
3 1/3 cups all-purpose flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking powder
1/2 tsp. nutmeg
3/4 tsp. ground cloves

1. Heat the oven to 350 degrees. In a large mixing bowl, combine the pumpkin, sugar, water, vegetable oil and eggs. Beat until well mixed.

2. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and ground cloves into separate bowl, then stir until combined (a great job for kids). Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.

3. Grease two 9- by 5-inch loaf pans and dust them with flour. Evenly divide the batter between the two pans. Bake for 60 to 70 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 to 15 minutes. Then remove from pans by inverting them onto a rack and tapping the bottoms. Slice and serve plain, buttered or with cream cheese.

BTW... Here are the special pumpkin pans that I used. I LOVE decorative bread pans!

Here are a couple of totally yummy sounding recipes, with the added benefit of having gluten free, vegan options. They were shared by Ella, at the lovely blog Lifeologia. She offered two different recipes, and when I had a hard time deciding which to share, I opted for both! I am especially fascinated with the pumpkin pancakes... which combines 2 of my favorite things! Make sure you saunter over to Ella's blog, Lifeologia. You'll want to give yourself some time because there is an abundance of eye candy! Thanks for sharing, Ella!

Hi Kimara,
I would love for you to feature my pumpkin muffins or pumpkin pancakes -
or both ;)

We had an uncarved pumpkin for Halloween so I thought it would be good to
make some puree from it. Then we ended up with so much puree I didn't know
what to do with it. We made Pumpkin muffins because my daughter loves all kinds of muffins and also we made pumpkin pancakes for breakfast with Orange Pumpkin jam.

PUMPKIN MUFFINS: (gluten free, vegan)

Preheat oven to 350 degrees F. Line a 12-muffin tin with paper cupcake liners.

In a large mixing bowl, whisk together:

1 cup rice flour
1/3 cup organic coconut flour
1/2 cup quinoa flour
1/2 cup tapioca starch
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon xanthan gum
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg

Add in:

1 and 1/3 cups packed organic light brown sugar
1 cup pumpkin puree (canned organic pumpkin is fine)
1/3 cup light olive oil
2 free range organic eggs, beaten, or Ener-G Egg Replacer whisked with 1/4cup warm water  for vegan
1 tablespoon bourbon vanilla extract
1/4 teaspoon lemon juice

Now add in:

1/2 cup vanilla almond milk or coconut milk

Beat the batter to incorporate the ingredients. If it needs a little more
liquid, add up to 1/4 cup almond or coconut milk until it is a smooth
consistency.

Stir in by hand:

1/4 cup each roughly chopped almonds and dried cranberries

Spoon the batter into twelve muffin cups, filling them close to the top.
Smooth the tops using the back side of a wet teaspoon.

PUMPKIN PANCAKES (with gluten free, vegan options)

In a blender or mixing bowl, whisk together the dry ingredients:
1/2 cup rice flour,
1/4 cup coconut flour,
1/4 cup quinoa flour,
1/4 cup tapioca starch/flour,
1/2 teaspoon fine sea salt,
2 teaspoons baking powder,
1/2 teaspoon xanthan gum (or 2 cups all purpose flour)
spices: 1/2 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon
nutmeg

Add in:
1/3 cup pumpkin puree (canned pumpkin is fine), 2 tablespoons light olive
oil, 2 tablespoons agave nectar
1 free-range organic egg (or 1 tsp egg replacer mixed with 2 tbsp of warm
water)
1 cup almond milk, more if needed

Spoon onto hot griddle or cast iron pan and cook 2 min on one side, flip
and cook 1 min. on other side. Serve with home-made Orange Pumpkin Jam.

Thank you in advance for featuring me ;)

xoxo
Ella