Tuesday, January 28, 2014

Felt Food Exchange

I had the pleasure of participating in a felt food exchange with 14 other mommies! We started projects in the summer, and they were delivered through the mail by Christmas.  I think I enjoy them more than my son!
This is some french toast I made.  It wasn't part of the project, but B kept playing with the frying pan and eating french toast.  

Part of my contribution.
I also made popcorn.  Unfortunately, my sewing machine broke again so my great-nieces didn't get bags when I sent them the leftovers. 
Chicken leg, mashed potatoes, and carrots.

Donuts!  B's favorite is the blue one!

Tacos anyone?

A hot beverage and cinnamon rolls!

Cheeseburger and gold fish!

Sushi and fortune cookies.

Salad and watermelon.

Bread, pasta, and tea bags! 

Linguini and clams.

Saturday, January 11, 2014

Heritage Food: Kuchen

 Having recently fallen in love with the smell of dough rising and the feel on my hands, it's about time I made kuchen myself, especially since I'm trying to introduce what I call heritage foods to my son. 

Never heard of kuchen?  Most Kansans aren't familiar with it, either.  It's supposedly a German coffeecake and consists of a doughy crust made with yeast, filling of either fruit or cheese, and a sweet custard on top.  My mom would make it for Christmas, Easter, and many times in between.  I remember her even buying frozen bread dough and cutting out some of the sugar to make it healthier. 

Making the custard with Rum Babas in the background.
This is rhubarb.  Please excuse me not color-correcting this. 
I used the recipe for the dough and custard that was in my sister's married family's cookbook.  This makes six or more crusts.  Since the intent of this post is mostly to share what I ate growing up, I'm not going to write out a step-by-step process on how to make it.  Luckily, I had some rhubarb in the freezer and used the Streeter Centennial Cookbook to make that filling.  It consists of 3 cups cut-up rhubarb, 1-1/2 cups sugar, 2 tablespoons cornstarch, 1/3 cup cold water, and 1 tablespoon of vanilla.  The rhubarb filling went on two of the crusts, and I used blueberry pie filling for two others.  The last two pies were made with a cottage cheese filling.


1/2 c. warm water.                          2 tsp. salt
2   packages yeast                           2 eggs
1-1/2 c. lukewarm water                 1/2 c. shortening (I use butter)
1/2 c. sugar (or honey)                    7-8 c. flour

1 c. cream
1/2 c. sugar
2 eggs, slightly beaten

Put in saucepan until thickened.  Add cinnamon.

In case you wondered if my son liked it, the answer is no.  He's 2 years old.  It has more than two ingredients touching each other.