Bourbon Rings

 

Bourbon Rings

Servings: 3 dozen
Author: Buffalo News Kitchen Council

Ingredients

  • 2 1/2 cups flour
  • 1 cup butter
  • 1/2 cup sugar
  • 2 tbsp bourbon

Instructions

  • Combine all ingredients and work together to make a soft dough. Roll into thin ropes on a lightly floured surface.
  • Cut into 4" lengths. Carefully twist 2 lengths together, shape into a ring by pinching the ends together.
  • Bake on greased cook sheets in preheated 350º oven 12-15 minutes, until done and lightly browned,

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Potato Pancakes

 

Potato Pancakes (Latke)

Author: Sharing Our Best

Ingredients

  • 1 1/2 lbs potatoes
  • 1 tsp grated onion (optional)
  • 2 eggs well beaten
  • 1 tbsp all purpose flour
  • 1 tbsp bread crumbs
  • 1 tsp salt
  • pepper

Instructions

  • Peel potatoes and let stand in cold water for an hour or two.
  • Dry potatoes and grate. Add eggs, flour, crumbs, salt, and pepper.
  • Heat oil in skillet. Potato pancakes require more fat/ oil than other pancakes. If using an electric skillet heat to a temperature of 420º.
  • After spooning each pancake into frying pan press gently with the back of a spoon to make it thin and even. Fry until they are crisp and well browned. 
  • Drain pancakes for a minute on several thicknesses of paper towels. 
  • Serve with sour cream.
  • Pancakes can be kept warm or reheated in a 350º oven.

Notes

Use half Idaho baking potatoes and half red potatoes. California and Ohio potatoes can be used alone.

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Lussekatter / St. Lucia Saffron Buns

Saint Lucy’s Day, also called the Feast of Saint Lucy, is a Christian feast day celebrated on 13 December in Advent, commemorating Saint Lucy, a 3rd-century martyr under the Diocletianic Persecution, who according to legend brought “food and aid to Christians hiding in the catacombs” using a candle-lit wreath to “light her way and leave her hands free to carry as much food as possible”. Her feast once coincided with the Winter Solstice, the shortest day of the year before calendar reforms, so her feast day has become a Christian festival of light. Falling within the Advent season, Saint Lucy’s Day is viewed as an event signaling the arrival of Christmastide, pointing to the arrival of the Light of Christ in the calendar, on Christmas Day.

Saint Lucy’s Day is celebrated most commonly in Scandinavia, with their long dark winters, where it is a major feast day, and in Italy, with each emphasising a different aspect of the story. In Scandinavia, where Saint Lucy is called Santa Lucia in Norwegian and Sankta Lucia in Swedish, she is represented as a lady in a white dress (a symbol of a Christian’s white baptismal robe) and red sash (symbolizing the blood of her martyrdom) with a crown or wreath of candles on her head. In Norway, Sweden and Swedish-speaking regions of Finland, as songs are sung, girls dressed as Saint Lucy carry cookies and saffron buns in procession, which “symbolizes bringing the light of Christianity throughout world darkness.” In both Protestant and Catholic churches, boys participate in the procession as well, playing different roles associated with Christmas, such as that of Saint Stephen. It is said that to vividly celebrate Saint Lucy’s Day will help one live the long winter days with enough light. A special devotion to Saint Lucy is practiced in the Italian regions of Lombardy, Emilia-Romagna, Veneto, Friuli Venezia Giulia, Trentino-Alto Adige, in the north of the country, and Sicily, in the south, as well as in Croatian coastal region of Dalmatia. In Hungary and Croatia, a popular tradition on Saint Lucy’s Day involves planting wheat grains that will eventually be several centimetres high on Christmas, representing the Nativity.

Lussekatter / St. Lucia Saffron Buns

Traditional St. Lucy Day Saffron Buns
Cuisine: Swedish
Author: Family Circle (card)

Ingredients

  • 1/4 cup milk
  • pinch saffron crushed
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 2 1/4 tsp dry yeast
  • 1/4 cup very warm water
  • 2 eggs
  • 3 cups flour sifted
  • 1/2 cup butter softened
  • candied red and green cherries cut up
  • 1 tbsp cold water

Instructions

  • Scald milk with saffron, sugar, and salt in a small saucepan; cool to lukewarm
  • Sprinkle or crumble yeast into very warm water in a large bowl. Stir until yeast dissolves, then stir in cooked milk mixture.
  • Beat eggs in a small bowl; set aside 3 tbsp for later; beat remaining into yeast mixture. Stir in 1 1/2 cups of flour until smooth; beat in softened butter until completely blended, then beat in remaining flour to make a stiff dough. Knead until smooth and elastic on a lightly floured pastry cloth or board. 
  • Place in a greased large bowl; cover with a clean towel. Let rise in a warm place, away from a draft, 1 hour or until double in bulk.
  • Punch dough down; knead several times; divide into quarters. Working with one at a time, roll into a rope; cut into 16 even size pieces, then roll each into a 6-inch long pencil thin stip. Cross each two strips on a greased large cookie sheet; curl each end into a small coil; decorate tip of each with a candied cherry squared. Repeat with remaining dough to make 32 buns. Cover; let rise again 30 minutes or until double in bulk. Stir water into saved egg; brush over buns; sprinkle lightly with granulated sugar (optional)
  • Bake in hot oven (400º) 12 minutes or until golden brown. Remove from cookie sheet; cool on wire racks. Serve warm or cold. 

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random stuffs mostly vintage and found

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