Peppernuts: Tiny Bites of Christmas

Peppernuts are a Christmas tradition in our family. These tiny, little cookies came to our area with the Mennonite immigration in the 1870's. Imagine generations of people grabbing a handful or two of peppernuts and munching away and you have a tradition worth continuing.  

A Dozen Egg Yolks: French Vanilla Ice Cream

The recipe for French Vanilla Ice Cream follows a brief "Chicken" story.

I am married to the chicken policeman. You might not think that chickens need a policeman. You might be right. Nevertheless our chickens have one. Is someone picking on the other chickens? Banish them to another pen. Have they quit laying eggs? That might result in banishment, too. Are they roosting on the nests? Not allowed; all chickens must roost inside the barn on the roosting rods. 

This spring Mike purchased about 20 chicks. They were all supposed to be pullets (females). They began their life with us in a box in the garage where they were kept warm and toasty with a heat lamp. After they grew from tiny puffs of fluff to feathered youngsters they were moved outside where they had access to both a pen in the barn and the fenced outdoors through a tiny chicken-sized door. It was time to learn the rules. 

The pullets seemed to enjoy their new surroundings, especially their outdoor pen where they could scratch in the dirt and hunt for bugs. When evening came they settled down on the ground outside to sleep. Chicken infraction in progress! Mike sprang into action. By banging on the pen, prodding them with a pole and a little hollering, they got the idea that they needed to go inside for the night. The next night a similar event occurred. Within a week they were so well trained that anytime either of us would walk by the chicken pen, regardless of the time of day, they would simply line up and march into the barn. I don't call him the chicken policeman for nothing!

The new pullets in the foreground have now begun to lay tiny brown eggs.

Eating fresh greens gives the yolks a vibrant yellow coloring.

 We don't have chickens just to keep us entertained. We love the wonderful eggs. Eggs are nutritious and vital in the kitchen for baking and cooking. Egg yolks especially are packed with vitamins and antioxidants. According to the American Egg Board, "egg yolks are an excellent source of choline, an essential nutrient that contributes to fetal brain development and helps prevent birth defects. Choline also aids the brain function of adults." Need I say more? Is that enough to justify making French Vanilla Ice Cream? I think so!

Separate the yolks from the whites. Be sure to keep the whites yolk free if you're going to use them to make Angel Food Cake.

French Vanilla Ice Cream
(for a printable recipe, click here.)

make one gallon

12 egg yolks
2 cups sugar
1/2 teaspoon salt
3 quarts whole milk (approximate)
6 tablespoons good quality vanilla
half and half or cream, if desired

In a microwave safe bowl (I use an 8-cup measuring bowl) mix together 4 cups milk and the sugar. Heat for 4-5 minutes in the microwave until milk is hot and sugar is dissolved. In another bowl lightly beat the egg yolks. Temper the yolks by slowly adding a portion of the hot milk/sugar mixture while whisking vigorously. Then slowly pour the yolk mixture back into the milk/sugar mixture while continuing to whisk. If you do it right, you'll won't have any bits of cooked egg in your mixture, it will still be a liquid. Return to the microwave and heat for 5 more minutes at 50% power until very hot. Microwaves will vary. You can't go wrong by using an instant-read thermometer and cooking until you get a  reading of 160 degrees, but most recipes recommend cooking until the mixture coats the back of a spoon. Now I usually place the mixture in the refrigerator to chill, but if you're in a hurry it is possible to go ahead and freeze for ice cream at this point.

When ready to freeze ice cream pour egg mixture into freezer canister, add vanilla and half and half or whipping cream if desired. Frankly, Mike and I are perfectly happy using only whole milk. With the egg yolks, its certainly rich enough for our taste. But feel free to use as much half and half or whipping cream as you desire. Fill the canister up to the marked line (you've got to leave at least an inch for the ice cream to expand) with whole milk. Give the dasher a quick swirl to combine everything together and place the lid on the canister. Freeze as desired.

This is the point where I hand the canister over to Mike and let him do his thing. He always sets up on the patio where he sets the ice cream maker in a metal pan to contain the salty water. He adds layers of ice and rock salt in about a 6 to 1 ratio, turns on the machine and just about the time dinner is ready, so is the ice cream!

He replaces the lid and covers it with ice until we're ready to eat. Some recipes recommend allowing the ice cream to "ripen" for four hours. We could never wait that long. It is amazingly wonderful!

Wondering what to do with your left over egg whites? Make Angel Food Cake! It uses a dozen egg whites. It is the perfect companion to the ice cream. Click here for my recipe for Angel Food Cake. 

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Nothing Complicated: Pizza for Any Day

Yes, you can. Yes, you. You can make your own pizza. Start with the crust. There's just five simple ingredients. It mixes together quickly. A little kneading, a little resting and then you're patting it into your pizza pans and prebaking it for a few minutes before adding your toppings. See, you can do that.

A few simple ingredients make a wonderful pizza crust.

The recipe that I'm sharing is enough for four pizza crusts. That's more than most families need for one meal so the extras can be slipped into a bag and frozen for a faster than fast food meal later. 

Pizza Crust

(for printable recipe click here)

Place 1 cup of flour, 1 tablespoon yeast and 1 teaspoon salt in a bowl. Use bread flour if you have it, but I've used all-purpose many, many times and its fine, too. 




Add 1 1/3 cups very warm tap water and 2 tablespoons olive oil. Mix well. Add additional flour, about another 1 1/2 cups until dough forms a loose ball. Knead for 3-5 minutes. Cover and allow to rise for about an hour. Rising time is somewhat flexible. I wouldn't hesitate to use it after 15-30 minutes if I was in a hurry. 

Divide into four portions.

Place each portion on a sprayed pizza pan or cookie sheet and pat out into about a 12-inch circle. I know some people toss pizza dough or stretch it somehow, but the best way I've found to deal with pizza dough is to press it out using the flat part of my fingers. Keep trying, experience goes a long way. 

If your dough is sticky, add a little flour. If it resists stretching, let it rest for a little bit. A minute or two can make a big difference.

We had a little pizza party and everyone made their own crust. Some we topped and ate for lunch and some were taken home to be enjoyed later.

Poke those holes!

Preheat your oven to 425 degrees. Use a fork to poke holes all over the pizza. Bake for about 5-9 minutes until crust is set and remove from oven before it begins to brown too much. Add pizza sauce, desired toppings and shredded cheese, usually mozzarella. Bake for an additional 5-7 minutes.  Remove from oven when cheese is melted.

Enjoy!

Extra prebaked pizza crusts fit perfectly into a 2 1/2 gallon freezer bag. When needed remove from bag, place on pizza pan and top as desired. No need to thaw. Bake at 425 degrees until cheese is melted.

 Pizza Sauce
(for printable recipe click here)

To make pizza sauce mix:

2 cups tomato sauce or crushed tomatoes

1/2 teaspoon garlic powder

1/2 teaspoon dried basil

1/2 teaspoon dried oregano 

Simple and tasty.


Some ideas for pizza toppings:

Hawaiian Pizza-Pineapple, Ham, Green Pepper with Mozzarella Cheese.

Always a favorite: Sausage with Caramelized Onions and Anaheim Peppers.

What do you like on your pizza? I'd like to hear about it. Tell me in the comment section below.

Make Your Own Granola!

No need to pay big bucks at the grocery store for boxed granola when you can easily make your own with healthy, quality ingredients and just a little bit of effort. Granola tastes great with crunchy whole grain goodness and the fiber that you know you need. Eat it with milk or yogurt for breakfast. I like to sprinkle it over homemade pudding. The recipe is easily adaptable to your preferences so feel free to make substitutions with starred ingredients.

Here are the simple ingredients that I use: