Custard Creams and our new Teatime

 

As most of you know, tea is a regular occurrence in our home.  For over 30 years, Sir Knight and I have had tea in the morning before starting our day and come together again in the evening for another cuppa.  

Our lifestyle has changed so drastically in the last few years that we've had to come up with a new rhythm for our daily lives.  We still begin our day with tea (now in the snug) and come together for tea in the evening, however, our evening tea has now taken the place of "dinner".  When the children were small, Sir Knight and I needed a few moments of quiet, without kids, to reconnect at the end of the day.  Now, as our lives have changed so have our needs.  Our quiet start to the day, teacups in hand, has become our cherished time together, and our evening tea has become a family affair.

Our evening "tea" has truly become tea in the best sense of the word.  Our teatime now includes a full dinner, followed by cups of tea, conversation and a sweet end to a savory meal.  Every evening, after a full day at the butcher shop, we gather around a gracefully set kitchen table,  and enjoy a family meal together.  While we eat, the kettle boils away with water to heat the pot and then again with freshly boiled water for our evening tea.  As soon as our meal is finished, we whisk the dishes away and replace them with teacups, a full teapot and our evening nibble - the best part of the day!

Although three of our children are grown, tea time seems to call them home.  More often than not our table is full and the kitchen is alive with good food and better conversation.  Although changed, the ritual of teatime has grown with our family and remains ingrained in our very fabric.

One lightly perfect tea time treat that often graces our after-dinner tea table is Custard Creams.  Custard Creams are a melt-in-your-mouth shortbread sandwich cookie that comes together quickly and is a delightful tea accompaniment.  These cookies do require an ingredient not commonly found in American kitchens, however it is readily available online - custard powder.  My favorite is Bird's, which can be ordered from a number of online sources, it's fairly inexpensive and worth keeping on the kitchen shelf.

Custard Creams

Cookies

2 2/3 C Flour

1 C Custard Flour

1 1/2 C Butter

1 C Powdered Sugar

1/2 tsp. Baking Soda

Filling

1/2 C Butter

1 C Powdered Sugar

1/2 tsp. Vanilla

Directions

For the cookie:

Preheat oven to 350 degrees.  

Sift the flour, custard powder and baking soda into a bowl.  Set aside.

Cream the butter and sugar for about 3 minutes in a stand mixer.

Add the sifted flour, custard powder and baking soda to the butter mixture and mix well.

Roll the dough on lightly floured surface to about 1/4" thick.  Cut with round or square cookie cutter.

Bake in center of oven for 8 - 11 minutes or until just starting to brown on the edges.

Remove to a wire rack to cool completely.

For the filling:

Mix the butter, powdered sugar and vanilla until creamy (it will be very stiff).  Sandwich the buttercream between two cookies.  Repeat until all of the cookies have been used.

Store in an airtight container for up to a week (if they last that long).

Our best life is lived around the table, with cups of tea in our hands and laughter on our lips.  May you too, live your best life.....

Adventures with Sourdough

For years I have wanted to master (or at least have some success) with naturally leavened bread.  Of course we love the flavor of "sourdough", but my real reason for wanting to successfully leaven bread with wild yeast was so that I would be able to nourish my family with the "staff of life", even if I didn't have access to commercially produced yeast.  Although quick breads are easy and don't require yeast, there is nothing to compare with fresh-from-the-oven, honest-to-goodness bread!  Besides, once I set my mind to something, I HAVE to see it through....even if it takes me years!  And so began my adventure with sourdough.

I attempted sourdough many times while we lived in "Little Shouse on the Prairie".  I had read that wild yeast was present in the air and lent a flavor all its own, depending upon where the yeast was gathered, thus the distinctive "San Francisco Sourdough" we've all come to associate with traditional sourdough bread.  In that vein, I mixed flour and water in equal portions and left it for a number of days, stirring occasionally, in an attempt to gather yeast and make a starter work.  As many times as I tried, that's how many times I failed.  My starter would become a watery, gray mess that smelled bad and had no life.  I got busy and regular bread was good (and I could make it!) and I gave up on sourdough....for the moment.

Last Thanksgiving we invited some folks that were new to the area to join our Thanksgiving celebration.  As a gift they brought two gorgeous loves of still-warm sourdough bread.  Oh, my goodness!  It was wonderful!  It was light with an airy crumb and delightful crust.   I was inspired!  And so began a new adventure with sourdough.

I read article after article after article and finally came up with a game plan.  I made my starter, faithfully fed it (something I hadn't done before) and, after 8 days, proclaimed it ready.  I started with a simple loaf from King Arthur Flour.  It was good but not exactly what I was looking for.  I tried sourdough pizza crust (again, good, not great), and another, lighter loaf recipe.  Next, I stepped up to sourdough English muffins (amazing!) and then tried my hand at a sourdough sandwich loaf.  Each loaf has been better than the last, and in the months since I began my quest I've only become more and more convinced that sourdough is amazing - definitely worth the time and effort!

I must preface my recipes with the fact that I am a simple, country cook.  Most recipes I've found have been rendered in grams and ounces.  What I've known as "sourdough" is in fact called "levain" and there are a number of specialized articles of equipment that are apparently required to make a decent loaf.  Well, I threw all of that out the window and winged it....as I usually do.  I've created recipes using simple cups and tablespoons and teaspoons.  These recipes have worked wonderfully for me....and I do hope you'll give "sourdough" a go.....it truly is amazing!!!

Starter

What you'll need:
Flour (whole grain or unbleached white)
Water (filtered, if using treated city water)
Bowl (glass or ceramic - not metal)
Spoon (wood or rubber - not metal)
Tea towel

How to:
Day 1:  Mix 1 cup of flour and 1 cup of (warm) water.  Mix vigorously, stirring down the sides and incorporate everything.  Place a clean tea towel over the bowl and allow to sit at room temperature for 24 hours.

Day 2:  Discard half of the mixture (really...throw it away - this allows you to property feed your remaining starter).  Add 1 cup of flour and 1 cup of (warm) water to the remaining starter.  Mix vigorously to incorporate.  Cover with towel and allow to (again) sit at room temperature for 24  hours.

Day 3:  Repeat instructions from day 2 (including throwing away 1/2 of the mixture).

Day 4:  Repeat instructions from day 2 (including throwing away 1/2 of the mixture).

Day 5:  Repeat instructions from day 2 (including throwing away 1/2 of the mixture).

Day 6:  Repeat instructions from day 2 (including throwing away 1/2 of the mixture), but let sit for 12 hours....then repeat.  You'll feed once every 12 hours on day 6.....

Day 7:  Repeat Day 6 instructions (feed once every 12 hours).

Your starter should be full of bubbles and ready to bake with on Day 7!!

Keep it going:
You can leave your starter on the counter (if you plan on using it every day, or almost every day) and feed it once a day (1 C. flour/1 C water).  If you plan on only using your starter a couple of times a week, you'll want to keep it in the refrigerator.  To keep it alive in the refrigerator, you'll need to use and feed it.  At least once a week, pull your starter from the fridge.  Allow the starter to warm to room temperature.  Use however much of your hydrated starter your recipe calls for.  After removing the starter (for your recipe) add 1 cup of flour and 1 cup of water to your starter and stir well.  Allow to sit on the counter, covered with a tea towel for 8 hours or overnight and then cover and return to the fridge.  If you don't want to use your starter for the week, discard a cup or two of the starter and add the 1 cup of flour and 1 cup of water, stir well, allow to sit on the counter for 8 hours or overnight and then return to the refrigerator for another week.  One thing I keep in mind is that the starter should be almost as thick as pancake batter.  If it gets too thin, I add more flour.  The flour is what feeds the starter.

My starter

Sourdough English Muffins

Day 1:

Ingredients
1 C. Sourdough starter
5 1/2 C. flour
2 C. Milk
2 T. Sugar
1 1/2. tsp. Salt
2 tsp. Baking soda
Cornmeal for dusting

In large bowl, combine your frothy starter with 4 cups of flour and the milk.  Stir to incorporate.  Cover with plastic.

Allow to sit on counter for 8 hours or up to 24 hours.

Day 2:

Add remaining ingredients.  Pour dough onto lightly floured surface and knead for 4 to 5 minutes.  Roll dough to 1/2 inch thick.

Cut with a biscuit cutter and transfer to a parchment lined cookie sheet that's been dusted with cornmeal.

Allow to rest for 45 minutes.

Heat skillet or griddle (on medium heat) and cook muffins for 6 - 8 minutes (or until golden).  Gently flip and cook on other side.  Cook for another 6 - 8 minutes.  Muffins, when done, will become lighter.

Cool slightly, split with fork.  These are wonderful warm with butter and jam....or toasted.

Makes 15 - 20 muffins.

The starter, flour and milk

Resting

Slip with a fork

Amazing!!!

Sourdough Sandwich Loaf

Makes 2 large loaves

Levain
1/2 C. Sourdough Starter
1/2 C. Milk
1 1/4 C. Flour

Dough
All of the Levain
5 1/2 - 7 C. Flour
2 Eggs
2 Egg yolks
2 1/2 C. Milk
2/3 C. Sugar
1 T. Salt
8 T. Butter (softened)

Day 1:
Mix levain ingredients in a bowl.  Cover and let sit at room temperature for 8 hours or overnight.

Day 2:
Place all ingredients in a mixer, except for salt and butter.  Mix on low speed until it comes together in a shaggy dough.

Let rest for 30 minutes.

Turn mixer on low and sprinkle with the salt and knead for 3 - 5 minutes or until dough comes together.

Add butter gradually, mixing well after each addition.  It will be very greasy, but the butter will eventually be absorbed into the dough.

Knead for another 10 minutes (add additional flour as needed to make a supple dough).

Place dough in a lightly greased bowl.

Cover tightly and allow to rise at room temperature for 2 hours.

Place in refrigerator overnight.

Day 3:Divide dough into 6 pieces and form into balls.  Allow to rest on a floured surface (cover with tea towel) for 1 hour.

Roll each section into an oval and roll out with rolling pin and then roll jellyroll fashion.

Rest for 10 minutes.

Roll into an oval again and roll like a jellyroll.

Transfer 3 rolls to a buttered bread pan.  (I used 1 large pan, 1 regular and 1 small).

Cover and let rise for 6 hours.

Preheat oven to 400 degrees.

Bake for 20 minutes.

Lower oven temperature to 350 degrees.  Bake for an additional 15 - 20 minutes.

Cool on wire rack.

The levain

Shaggy dough

Jellyroll style rolls

After rising for 6 hours

Oh my goodness!!!!

And here you have naturally leavened bread!

Artisan Pizza Crust

Yep....all these years and we're still indulging in Friday Night Pizza and a Movie!  Certain family traditions become so ingrained that they become the stuff of legends...and Friday Night Pizza is one such tradition.

I have made the same pizza crust recipe since my children were little.  It is light and fluffy, flavorful and bready.  It makes wonderful bread sticks as well as both thin and thick crust pizza.  It's tried and true.  However, I was itching to make something a little different.  I wanted to try my hand at a chewy, Neapolitan style crust.  I'd read numerous recipes and they all looked a little fussy.....pulling the dough together the day before, allowing it to raise overnight, stretching instead of rolling....It seemed much more labor intensive than my simple Light Pizza Dough.

Finally the time came to spread my wings and try something new and Artisan Pizza Crust was born.  I found a recipe I could finally get my head around and changed it into something manageable for me.  Most recipes I found weighed ingredients rather than measured them, something that I'm sure all good cooks do, but I'm not one of their number.  I changed grams to cups, teaspoons and tablespoons (to the best of my ability) and then, quite frankly, I added things until I thought it looked right.  The dough does rise overnight but comes together quickly and is wonderfully workable.  The stretching is easy, as well as the shaping of the dough.  And the crust....oh, the crust.....chewy, flavorful, chewy....perfect!

I quadrupled the original recipe, however, you can just as easily adjust it back down.  I found this recipe makes about five 12 to 14 inch pizzas.  I make all different sizes based on the pizza stones I have.

The recipe seems complicated, but isn't...it's definitely worth the effort.

Artisan Pizza Crust

DAY BEFORE

8 C. + 4 T flour
1/2 tsp. yeast
2 tsp. sugar
1 T + 2 tsp. salt
3 C. + 3 T warm water (I always add more after I've mixed dough together if the dough is dry and shaggy)

-  Mix the dry ingredients then add the water.  Stir until just combined.  If the dough looks dry, add another 1/4 to 1/2 cup of water.  Dough should be well hydrated but not soupy.

-  Cover the dough and allow to rise for 24 hours (leave on the counter).

PIZZA TIME

-  Pour dough onto well floured surface.  Divide into 4 or 5 sections (I made 5 pizzas).  Using one piece of dough at a time (and making sure the surface and your hands are well floured) stretch the dough into a long piece.  Fold 1/2 the dough back into the middle, then fold the other 1/2 of the dough back on top of the first fold.  Turn the dough and stretch the other direction and fold back over itself.  Form the dough into a ball with the gathered side down and place on a floured cookie sheet or a floured bowl.  Repeat with the other sections of dough.  Cover dough with plastic wrap and allow to rise 45 minutes.

-  Preheat oven to 550 degrees (or as high as your oven will go).

-  Please pizza stones into the oven while it heats up.

-  Place ball of dough in the middle of a floured surface.  With finger-tips push dough down to form a circle (make sure not to touch the edges of the dough....that will become your crust).  Once the dough is large enough, place it over your fist and pull and stretch (making sure not to touch the edge), until you've reached your desired size (I did 12 to 14 inch pies).

-  Place your crust on a piece of parchment and continue with the other balls of dough.

-  Put on toppings, making sure not to put any on the edge.

-  Trim the parchment to the size of your pizza.

-  Use a peel to slide each pizza onto a hot pizza stone in the preheated oven.  Bake for 7 to 14 minutes.  I bake 4 pizzas at once, changing racks at 7 minutes so the pizza's are even - done both on bottom and top.

The dough having risen for 24 hours

Stretched, made into balls and on its 2nd rise

On parchment and ready to go into the oven

Fresh out of the oven and slid on a cookie sheet to slice

Oh, that crust!

That's it!!  It sounds more complicated than it is....and the few extra steps are worth the effort.  I'm thinking an outdoor pizza oven is sounding good!!

The Stuff of Memories

Every once in a while you have a perfectly normal day, but in that perfectly normal day is the stuff of memories.  Today was just such a day.

Another 8 inches of snow fell overnight, insulating us in perfect silence.  The beauty of the forests dressed in white is awe inspiring, setting the backdrop for a positively Currier and Ives winter day.

After the boys (Knight and Master) headed off to the shop, the children and I got to work on school and cleaning.  We had our chores finished quickly and the school load was light so we thought of a few fun things to do while we watched the snow fall heavily around the house.  Snack and I decided to try our hand at homemade marshmallows since we hadn't done that before, and it sounded like a fun afternoon project.

Freshly cut marshmallows

Next time I'll use a smaller pan so that the marshmallows are thicker

While the marshmallows set up we whipped up a batch of Welsh cakes to have when the guys got home from the shop.  It turned into regular celebration when my parents (my Dad had been plowing snow ALL day) joined us for coffee, tea and Welsh cakes.  Such festivities!!!!

Snack, shoveling away

Snack and Calvin digging a tunnel

In between baking and merry making, the children spent their afternoon digging snow forts and walk ways.

Hot cocoa with freshly made marshmallows

Our perfectly normal day was truly the stuff of memories!!


Homemade Marshmallows

3 T unflavored gelatin powder
1/3 C cold water
3 C granulated sugar
1 1/2 C water
1 1/2 tsp. vanilla
1/3 C cornstarch
1/3 C powdered sugar

Soak the gelatin in the 1/3 of a cup of cold water in a small bowl and set aside to swell for 10 minutes.

In a large saucepan dissolve the sugar in the 1 1/2 C of water over low heat, stirring constantly.

Add the swollen gelatin and dissolve.

Raise the temperature and bring to a boil.

Boil steadily, but not vigorously, for 15 minutes without stirring.

Remove from the heat and pour into a bowl, or mixer and add the vanilla and beat the mixture until very thick and white.

Spray a 9x13 pan (or 9x9 for taller marshmallows) with non-stick spray and pour the mixture into the pan.

Let set completely - about 2 hours.

Cut into square and dust with the mixture of cornstarch and powdered sugar. *

* I found it easier to use a dough cutter to cut the marshmallows rather than a knife.  Super easy with no mess!




Welsh Cakes

2 C flour
2 tsp. baking powder
1/4 tsp. nutmeg
pinch salt
1 C butter, cold
1/2 C sugar
2/3 C currents (optional)
2 eggs
4 T milk

Whisk together the dry ingredients (except sugar).  Using a pastry cutter, cut in the butter until mixture resembles course crumbs.  Stir in the sugar and currents (if using).

Make a well in the center - add eggs and milk.  Using a fork, mix until the dough comes together.

Roll the dough out until it is the thickness of your little finger.  Cut out with a round, fluted cookie cutter.  Heat griddle (medium).  Spray with cooking spray (or butter), unless you are using a non-stick griddle.

Bake approximately 3 - 4 minutes.  Flip over and cook for another 3 - 4 minutes.  Sprinkle with sugar (or slather with butter and jam).  Serve warm.

Rainy Days and Cozy Kitchens

It has been raining, and raining, and raining!  Our new little brook has been filled to the top of the bank carrying water away from our front door.  Our driveway continues to be a local attraction, with children lining up to jump on it, like a massive trampoline.

Although the weather has been dreary, the kitchen has been cheery - positively bustling with activity! While the cook stove crackles away, Miss Serenity and I have been busy filling the shouse with mouth-watering, home-baked goodness.

Every Wednesday, we host what we affectionately call the "Twinkie Bible Study".  A few months ago, Princess Dragon Snack expressed a desire to have a bible study.  I thought it was a wonderful opportunity to encourage my almost 12 year old daughter and her friends and immediately agreed.  At tea that afternoon, I was talking with Sir Knight and told him I would be hosting a "Tweeny" (in between child and teenager) bible study.  Dragon Snack overheard our conversation and said she didn't like the term "Tweeny".  Sir Knight, quick as always, said "we'll call you "Twinkies", because everybody loves Twinkies"!  And so, the Twinkie Bible Study was born!

After the girls (there are 4 Twinkies) finish their bible study, they retire to the kitchen and have tea.  Each week, the tea flows and treats are served, as the clink of china and the giggling of girls fill the shouse.  Generally Princess Dragon Snack or I bake for the Bible study, however, today Miss Serenity did the baking.

Brownie Bites

Courtesy of Miss Serenity

As the rain poured and the fire crackled, Miss Serenity whipped up a batch of brownie bites.  Soon, the bites were done and the table set, and all that was missing were the Twinkies.  Before we knew it, the Twinkies trudged up the driveway, shrugged off their wet coats and settled in for the Bible study.  We read out of "Prayers for Girls" by Elisabeth Robinson Scovil, and today's subject was Truthfulness.  First we read the selection and then we looked up bible verses that dealt with truthfulness.  What a pleasure to watch the girls flip through their bibles and listen to them read the verses.  And I especially love to hear how they intend to incorporate the verses into their daily life.  Today we read:

For Truthfulness

O God, Who has told us in Thy holy word that Thou art the Truth, keep my lips from falsehood.  Do not let fear force me into saying what is not true.  Make me think before I speak so that what I say may not be untrue.  Strengthen me when it is hard to speak the truth.  Give me such a great respect for my word, that I never may break it.  Having promised, let me always perform.  Make me sincere in all my actions.  Take from me the wish to deceive, that I may be truthful both in word and deed.  I ask this for Jesus Christ's sake.  Amen.

As we were having our bible study, I had bread rising in the kitchen.  Earlier in the day, I had sautéed onions and diced cheese and put together dough for Cheese and Onion bread.  It is one of our favorite savory breads to have with soups or other hearty meals.  Today, instead of making loaves of bread, like I usually do, I decided to form the dough into rolls.  Mmmm!  As I formed the rolls, huge chunks of cheese stuck out at angles and browned pieces of onion clung to the dough.

This evening, I pulled the rolls out of the oven just in time to accompany Joe's Special (Enola Gay Version) on our dinner table.  What a wonderfully savory treat!

Cheese & Onion Loaf

1 1/2 C hot water
2 tsp. sugar
1 T. salt
1 T. yeast
4 3/4 C flour
1 tsp. dry mustard
1 C Cheddar cheese, shredded (divided)
2/3 C. Cheddar cheese, cubed
1 medium-sized onion, finely chopped and sautéed

Mix together the water, sugar, salt and yeast.  Allow to "sponge" (sit and grow) for 1/2 hour.  While the mixture is sponging, saute the onions in a bit of butter and set aside to cool.  

After the mixture has sponged, add the flour and dry mustard.  Mix in the cubed cheese and 2/3 C of the shredded cheese.  Add the sautéed onion.

Knead dough until elastic (about 10 minutes) and transfer into an oiled bowl.  Allow to rise in a warm place until double in size (about 2 hours).  Form into 1 large loaf (put in bread pan) and allow to rise until almost double.

Preheat the oven to 400 degrees.  While oven is heating, brush the top of the loaf with milk and sprinkle 1/3 C grated cheese on the top of the loaf.

Bake for 45 minutes to 1 hour or until loaf sounds hollow.  Turn loaf onto wire rack (I have to loosen the crunchy cheese from the sides of the pan to release the loaf) and allow to cool completely.

Sautéing Onions

Diced sharp cheddar

Adding the onions and diced cheese

And the grated cheddar

Dough, ready to rise

Fresh from the oven

What a beautiful spring day this turned out to be - in spite of the dark, rainy weather!  And now we get to see what tomorrow has in store!!

Pressing the Harvest

The crisp falls days have brought with them the sweetly pungent smell of ripening apples.  Maid Elizabeth has an old-fashioned apple tree in her front yard that yields bountiful golden red apples with a flavor reminiscent of a Granny Smith with a sweet aftertaste.  They are crisp, making them perfect for pies, cakes, cookies and canning and they lend themselves especially well to one of our favorite fall treats - apple cider! 

Saturday, Maid Elizabeth and I spent the afternoon peeling and slicing apples (with help from Sir Knight) and rolling dough for our favorite fried apple pies.  We have been making these pies for years, after stumbling across the PERFECT fried apple pie dough recipe, and they seemed like the perfect treat to accompany our cider pressing adventure the following afternoon.  Because we used fresh apples (often, we'll use apples I've canned), the pies stayed crisp and perfect overnight, and even into the next day.

Sir Knight peeling apples

Apples mixed with sugar, flour and cinnamon

Butter melting in boiling water

The dough coming together

Maid Elizabeth rolling out circles of dough

Filling

And crimping

Frying pies - 6 at a time

Glazed and waiting to be devoured!

After church on Sunday, the family gathered at Maid Elizabeth's, cider press in tow, to begin pressing the fall harvest.  Miss Serenity picked through apples, discarding the damaged ones, while the children picked apples.  Maid Elizabeth washed jugs and Master Hand Grenade and Sir Knight ran the cider press.  We spent most of the afternoon pressing and finished up with roughly 25 gallons of fresh cider.  When we were done it didn't look like we had touched the apples in Maid Elizabeth's yard.  The rest of the good apples we will gather for canning while the damaged apples will go on the bear bait.  Nothing goes to waste!

Apples for the taking

Miss Serenity and Master Calvin, with the neighbor children picking apples on their side of the fence.

Into the apple eater

The cider press in full production!

Filled with crushed apples

Pressing

And the cider flows!

Catching the last few drops

Pouring the cider through cheesecloth

Individual bottles

Gallons (with room left for expansion during freezing)

25+ gallons!

If you have a notion to make fried apple pies, here is our recipe:

Fried Apple Pies

For the dough:
1 C butter (cut into pieces)
1 1/4 C boiling water
1 tsp. salt
3 T sugar
4 1/2 to 5 C flour

Cut up the butter and put it into a medium bowl.  Stir in boiling water and stir until the butter has melted.  Add the salt, sugar and flour.  Stir until the dough forms a soft ball.  Wrap in plastic and refrigerate while making your filling.

Cut into 16 equal pieces and roll out on a floured board.

For the filling:
3 C fruit, chopped (I used fresh apples)
1/4 C sugar, to taste
1/4 C flour
2 tsp. cinnamon (optional)

Mix thoroughly.  Put  1/4 C of filling into each dough round (or more, for a fuller pie).  Fold the dough over the top of the filling and crimp the edges with a fork.  Fry in hot oil (not so hot that it smokes) until golden brown.  Cool on rack.  When cool drizzle with a vanilla glaze.

Vanilla Glaze
1 1/2 C confectioners sugar
1 T butter, melted
1/4 tsp. vanilla extract
1/2 tsp. salt
2 1/2 T milk

Mix all ingredients.  Add more milk, if needed, to achieve the desired consistency.  Drizzle over cooled pies.

_________________________________________________

What a beautiful day of pressing apple cider and giving praise to the Lord of the Harvest!