A homemade chile (chili) powder made from whole, dried, Mexican chiles.
Seed chiles. Place in blender and grind fine. Warning: Do not open lid and sniff until dust settles, unless you want your sinuses cleaned. Add rest of ingredients and blend well. Store in covered container in a dry place.
Beat eggs until light. Beat in sugar. Melt and add butter. Sift together the dry ingredients. Blend with egg mix. Add lemon rind and juice. Turn onto a board and knead until smooth. Let stand for 1 hour.
Roll 1/2″ thick. Cut into strips 1-1/2″ x 10″. Mark a groove lengthwise down the center of each strip with the handle of a wooden spoon. Fill grooves with jam.
Place on greased cookie sheet and bake at 375 F for 15 minutes, or until lightly browned. Remove from oven and immediately brush tops with egg/sugar mixture to glaze. Cut diagonally into bars and cool.
Place apples in a deep oven pan. Sprinkle with lemon juice and bake at 325 for 10 to 15 minutes. to soften. Combine oats, flour, brown sugar, salt, butter and spices. Sprinkle on top of applies. Bake for about 20 minutes. or until softened and browned.
Simmer raisins, sugar, margarine, salt and spices in hot water for 6 mins. Allow to cool. Add flour, baking powder, egg and nuts. Pour into greased 8″ pan. Bake at 325 F for 1-1/2 to 2 hours.
With cream cheese icing
Sift together the flour, sugars, baking powder, salt, baking soda and spices. Add eggs and oil, nuts, and grated carrots. Stir well.
Pour into 9″ cake pan and bake at 350F for about 40 minutes. Cool and top with Cream Cheese Icing (see below)
FOR THE ICING
Cream Cheese Icing: Beat cream cheese and butter together. Add vanilla and icing sugar.
In a pot combine vinegar, spices and garlic. Add mushrooms and simmer 10 minutes. remove garlic and place the mushrooms and liquid into a 1-quart container. Slowly pour in oil. Secure with plastic wrap and cover. Marinate, refrigerated, 1 week.
A type of sweet and sour marinated beef; oh so tender and with a very special and distinctly-flavored sauce. Good served with cooked rice, noodles, potatoes, or dumplings of any sort.
For Marinade:
For Sauce:
Marinate meat in fridge for 2 to 3 days, turning occasionally. Remove meat from marinade, straining and reserving marinade. Pat meat dry and dredge with flour. Brown in butter. Add 1 cup strained marinade, sugar, carrots, onion, tomato paste and salt.
Cook covered until meat is very tender (about 3 hours). Remove meat and force sauce through a sieve, and skim off fat. Add the sour cream, mix well and reheat. Slice the meat thickly and serve covered in sauce.
A Scandinavian winter beverage
Heat the wines slowly in an enamel pot. Tie spices in a bag and add. Peel the orange and add the peel and the juice to the wine. Add fruit and aquavit. Sweeten to taste. Reheat slowly. Serve warm with almonds on top.
A Ukrainian dish
Cut meat into 4 oz pieces, season with salt and brown in oil. Saute the onions and place in a casserole with the meat, cinnamon and tomato puree. Pour in a bit of the stock and simmer for 20 to 30 minutes.
Heat 1 T oil and add flour to brown, then add the rest of the stock and pour into casserole with meat. Add the prunes and simmer till soft. Add vinegar, cloves, sugar and cook for another 10 minutes. Serve beef and prunes with gravy.
The scent of spices wafting through our kitchen when I was a child many times heralded the emergence of sheets of fragrant Hermit cookies from the oven. Though usually crisp around the edges right after baking, they later soften up to a satisfying chewiness.
Ingredients for Hermits:
Mix dry ingredients together. Mix egg, sugar and milk. Add oil and raisins. Mix with dry ingredients.
Drop by teaspoonfuls onto greased baking sheet and bake at 425F for 10 minutes.
* Chopped nuts may also be added
