Recipes Dear to My Heart

By Carla J Ransom-Staton

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• Language: English
• Publisher: Xlibris US
• Release date: Dec 2, 2010
• ISBN: 9781462843145

Carla J Ransom-Staton

Carla Staton Born in Des Moines, Iowa and being the oldest girl of six children, things were not that easy for me growing up. I was a child that was interested in anything that I could get my hands into. Grandmother kept house for a gentleman that had seven kids of his own and when we got together it was called the circus house. To help out in the kitchen for meals; grandmother would let me pull a chair up to the stove next to her and help cook. We had a lot of love for whatever each child wanted to do, mine was cooking. The recipes in this book are from the time as I grew up and when I was next to the side of my grandmother. The cakes were from her mothers book and a few of them are from my mothers childhood. I learned that if you are happy with something you must share it and it will please the other person trying it. Everything is worth trying once and if its good then you have overcome a hurtle. I have overcome a lot of hurtles in my life and wish to share these recipes with you. I have never had any of my food returned to me or turned down. I just never have made enough for friends or family to eat. As they would say after eating their plates clean where is the food, we didnt get any. I hope all of these find joy for you as well as they did and still do for me and my family and friends that I still cook for still today. They may know how to cook but they always come home to the one that does the best job of all.

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Copyright © 2010 by Carla J Ransom-Staton.

All rights reserved. No part of this book may be reproduced or transmitted in

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permission in writing from the copyright owner.

This is a work of fiction. Names, characters, places and incidents either are the

product of the author’s imagination or are used fictitiously, and any resemblance

to any actual persons, living or dead, events, or locales is entirely coincidental.

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Contents

Breads And Dough’s

Cakes And Desserts

Cookies And Candies

Frostings And Sauces

Salads

Meat Dishes Includes Beef, chicken, Fish, Pork And other meats

Pies And Pastries

Something for Your Pets

To my grandmother

who put me in front of

a stove at the age of three

and started my love of cooking

Breads And Dough’s

Sour Dough Starter

1-1/2 pkg active dry yeast

4 cup warm water

2 Tbs sugar

4 cup flour

1 medium potato, peeled and grated

Dissolve yeast in warm water in a large bowl and add sugar and flour, mixing well, adding potato. Cover bowl with cheese cloth. Let stand at room temperature 5 to10 days, until mixture has a fermented aroma. Stir 2-5 times daily.

TO STORE:

Transfer sourdough starter to a jar cover with cheese cloth refrigerate. DO NOT COVER JAR TIGHTLY WITH METAL LID.

To use:

Bring desired amount of starter to room temperature. Replenish starter after each use by stirring in 3/4 cup flour, 3/4 cup water, 1 tsp sugar, or honey into remaining starter. Cover let stand at room temperature at least one day or bubbly. Refrigerate for later use. If starter isn’t used in 10 days add 1 tsp sugar, repeat every 10 days unless replenished.

Being of Amish decent on one side of the family women were taught how to make the starter for breads and it was passed from home to home and down the generations. This is what my mother taught me and her mother taught her and so it goes back many years to when they came here on the Mayflower. I had a great Uncle that could trace the family back to the Mayflower and more if we let him talk all day, it was wonderful to hear where you can from and how you got here.

Sour dough Biscuits

2 cup flour

1 Tbs baking powder

1/2 tsp salt

1/4 tsp baking soda

1/3 cup shortening

1 cup Sourdough starter

Combine flour, baking powder, salt, and soda, cut in shortening mixing well until resembles cores crumbs. Add starter stir until dough clings together, knead on a floured surface 10 to 12 times. Roll out or part to 3/4 thickness. Place on ungreased 9x1-1/2 inch round baking pan. Let rise 10 minutes. Bake 350 * until golden brown.

Walnut Bread

3 cup flour

1 cup sugar

4 tsp baking powder

1 tsp salt

3/4 cup shortening

1 egg

1-1/2 cup milk

1 tsp vanilla

1-1/2 cup walnuts, chopped

Into large mixing bowl, sift flour, sugar, baking powder, and salt. Cut in the shortening, stir in 1-1/4 cup walnuts; add egg, milk and vanilla. Mixing well just until ingredients are blended. Turn into greased 9x5-inch loaf pan. Sprinkle top with remaining nuts. Bake at 350 * for 60 to 70 minutes. Cool on racks after removing from oven for 10 minutes. Remove from pan finish cooling on racks and cut into slices when cool. Top with butter or favorite spread and enjoy.

Makes a wonderful gift for the holiday also.

Corn Bread

1-1/4 cup flour

3/4 cup corn meal

1/4 cup sugar

2 tsp baking soda

1/2 tsp salt

1 cup milk

1/4 cup vegetable oil

1 egg, beaten

Heat oven to 400 *. Grease an 8 or 9 inch square baking dish and set aside. Combine dry ingredients, stir in milk, oil, and egg, mixing just enough to moisten dry ingredients. Pour into prepared dish. Bake 20 to 30 minutes or golden brown on top. Serve warm.

For Microwave: Combine dry ingredients, stir in milk, oil and egg, mixing until dry ingredients are moistened. Pour into ungreased 9-inch pie plate or round microwave dish. MICOWAVE AT HIGH 5 to 6 minutes or until surface appears dry, rotating dish after 2 minutes. Let stand 5 minutes before serving.

Wheat Bread

1 ¼ cup lukewarm water

1/3 cup orange juice

3 Tbs molasses

3 cup traditional whole wheat flour

¼ cup non-fat dry milk

1-1/4 tsp salt

2 tsp instant yeast

Grease an 8 ½ x 4-1/2 pan well

Combine all ingredients beat the mixture vigorously for only 3 minutes in a mixer with dough hook

Scoop into the prepared pan.

Cover with lightly greased plastic wrap and rise for 1 hour.

It will not fill pan and won’t dome as rises, remoise flat across the top

Preheat oven to 350 *

Uncover and Bake for 45 minutes

Make a tent of foil to put over the bread the first 20 minutes, then remove after that

Bread is done when golden brown or instant—read temp of center is 190 *

Cool 5 minutes before removing from pan

Cool 30 minutes before cutting brush with melted butter on top to keep soft crust

Oatmeal Muffins

3 cup oatmeal

3 Tbs sugar

3 tsp baking powder

3/4 tsp salt

1-1/2 cup milk

1 egg, beaten

3 Tbs cooking oil

Combine the first 4 ingredients in a bowl and mix combine milk, egg and oil beating slightly; add liquids to dry ingredients and stirring just until dry ingredients are moistened.

Fill greased muffin cups about 2/3’s full. Bake at 425 * for 20 to 25 minutes.

You can use paper cups in place of greasing the muffin tin which makes removing the muffins easier for cooling.

Apple Bread

2 cups flour

1/4 cup sugar

3 tsp baking powder

1/2 tsp salt

1 egg, well beaten

1 cup milk

1/4 cup oil or melted butter

1/2 tsp cinnamon

1 grated apple

Heat oven to 400 * and grease 1 loaf pan. In a medium bowl combine the first four ingredients.

Stir in the remaining ingredients just until dry ingredients are moistened. (Batter will be lumpy) Pour into pan. Bake at 400 for 25—30 minutes or golden brown.

Loosen sides with knife, remove from pan to cool. Makes 1 loaf

Applesauce Streusel Loaf

Loaf making:

2 cups flour

3/4 cup oatmeal

2 tsp baking powder

1-1/2 tsp pumpkin spice

1/2 tsp salt

1/4 tsp baking soda

1/2 cup raisins (optional)

1 cup chunky applesauce

2 eggs

1/2 cup sugar

1/2 cup Crisco oil

2 Tbs milk

Streusel; 1/4 cup oatmeal

1 Tbs butter flavored Crisco

2 tsp packed brown sugar

Icing: 1/3 cup powdered sugar

1-1/2 tsp milk

1/4 tsp vanilla

Heat oven to 350 * and grease and flour a 8x4 inch loaf pan. For the loaf combine the first six ingredients, mix well stir in raisins if using them and set aside. Combine remaining loaf ingredients; mix well. Add flour mixture, and mix until moist, pour into loaf pan. Mix all streusel ingredients until crumbly; sprinkle over loaf, press gently, Bake 60—70 minutes or until toothpick comes out clean from center. Cool 10 minutes remove from pan and completely cool. Mix all icing ingredients and drizzle over the top of loaf. Makes 12 servings

White Bread

5-6 cups flour

1 pkg dry yeast

2 cup milk

2 Tbs milk

2 Tbs sugar

1 Tbs shortening

Heat the milk, sugar, salt and shortening to lukewarm or just where you are able to put your finger into it without burning. Add 2 ½ cups flour and yeast and mix with electric mixer and dough hook.

Beat on low for ½ minute, then on high for 3 minutes. Add as much of the flour as you can with a spoon. Scraping the side as you go. Turn out on to a floured surface.

Knead until smooth and elastic. Place in greased bowl, cover and let rise until double in size. Punch down and divide in two portions let rest a few minutes.

Shape into loaves and place in grease loaf pans. Cover and let rise until almost double in size.

Bake at 375 * oven for about 45 minutes. Let rest after coming out of over a few minutes then remove from pan cool completely before cutting. Brush with butter to keep crust soft.

(When growing up Mother would make a very large dish pan [gallivanted dish pan] full of dough and have the kids mixed it with their hands. Hopefully we would keep most of it in the pan. We had bread for a week if it lasted that long.)

Zucchini Bread

3 eggs

2 cups sugar

2 cups shredded zucchini

1 cup oil

2 tsp vanilla

3 cups flour

1/2 cup nuts, chopped

1 tsp salt

1 tsp baking soda

1 tsp baking powder

2 tsp cinnamon

1/2 tsp nutmeg

Heat oven to 350 * and grease bottom only of a 2-9x5 loaf pans.

In large bowl beat eggs until foamy stirring in sugar, zucchini, oil and vanilla then add remain ingredients;