Ham and Cheese Whirls – A Bonus Recipe

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The Superbowl is coming and it is snack food time!  Our family always has a little party featuring our favorite snacks.  Wendy usually makes my favorite, Mexican Layered Dip.  And, her husband, who is a great cook, makes a variety of good snacks.  I usually add some dishes of my own and it is a lot of fun.

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Last Saturday, after going on another hike in the snowy woods, we came back hungry and decided to make Ham and Cheese Whirls.  We were talking about what a great Superbowl snack they would be.  The recipe is actually, from our older sister, Rebekah.  Everyone worked together, and we had these delicious treats on the table in no time.

Ham and Cheese Whirls

Biscuit: (or substitute 1 loaf frozen bread dough, thawed)

  • 2 cups flour
  • 1 tablespoon baking powder
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 3/4 cup milk

Filling:

  • 2 cups shredded cheddar cheese
  • 1 cup finely chopped cooked ham
  • 1/4 cup finely chopped celery
  • 1/4 cup mayonnaise

To make biscuit:  Mix dry ingredients.  Then add milk slowly.

For filling:  Mix cheese, ham, celery and mayonnaise.

Roll out biscuit into a rectangular shape.  Spread on filling.  Roll up and cut into rolls on greased pan.

Bake at 375 degrees for 15 minutes or until golden brown.

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First we put the dry ingredients into the Kitchenaid. (You could also use frozen bread dough, or make up some bread dough in your bread machine.)

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Next we added the milk slowly and mixed until it formed a soft dough.

Ham and Cheese Whirls 011We put the dough out on the floured counter top.

Ham and Cheese Whirls 012We rolled out the dough into a rectangular shape (We doubled the dough since there were a lot of us eating, so it was bigger than one batch would look.).

Ham and Cheese Whirls 013While some of us were making the dough, others were shredding the cheese,

Ham and Cheese Whirls 002cutting up the celery,

Ham and Cheese Whirls 009and dicing the ham.

Ham and Cheese Whirls 014We mixed those three ingredients together along with the mayonnaise to create the filling.

Ham and Cheese Whirls 015Next, we spread the filling all over the rolled out dough.

Ham and Cheese Whirls 016Then it was time to carefully roll the dough up like you would cinnamon rolls.

Ham and Cheese Whirls 017Once it was all rolled, it was time to cut it into rolls.

Ham and Cheese Whirls 019We used a piece of floss to cut the rolls.

Ham and Cheese Whirls 020The floss keeps the dough from getting smashed like it might if using a knife.

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When the rolls were cut, they were placed on a cookie sheet.  We put them in the oven for about 15 minutes at 375 degrees.  My nephew thought they looked so good that he wanted to try one before we cooked it!

Ham and Cheese Whirls 032I think the cooking was worth his wait because they came out of the oven golden and bubbly.

Ham and Cheese Whirls 042I’m glad we made a double batch because we all liked them!

Ham and Cheese Whirls 044Ham and cheese whirls are a dish I definitely recommend for your Superbowl Party.  Give them a try and let us know what you think!

Happy Baking!

Amy

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Brown Sugar Loaf Cake

I love our library!  We go to a tiny little library where I never have to use my library card because the librarians know my name (and library card number) automatically when I walk in the door.  They still use a stamper to stamp the date a book is due in the back of the book.  One of the librarians told me she can’t stand to give it up because she just loves the satisfying sound of the stamper clicking down on the page.  When we check out books, we always chat with the librarians and they remember everything about the people in the small town they service.

Well, it was time for the annual library bake sale.  I almost always participate (except last year when I had strep throat – I didn’t think anyone would want to buy the germs I would have been baking into my baked goods if I had even had the strength to bake!).  I thought it would be nice to try out one of Grandma Dora’s recipes for the bake sale.  When I came across this recipe for Brown Sugar Loaf Cake, I decided to give it a try.

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Crisco’s Brown Sugar Loaf Cake

Measure into bowl.  All measurements level.

  • 2 1/2 cups sifted cake flour
  • 1 2/3 cups brown sugar firmly packed
  • 2/3 cups Crisco
  • 1 teaspoons salt
  • 3/4 cup milk

Mix vigorously for 2 minutes by hand (or mixer, medium speed)

Add:

  • 3 1/2 teaspoons double acting baking powder
  • 1/2 cup milk
  • 3 eggs
  • 1 teaspoon vanilla

Mix vigorously by hand or mixer for 2 minutes.  Pour into loaf pan 9x13x2.  Bake in 375 degree oven 40 minutes.  Cool cake on rack 15 minutes.

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This recipe was very simple to put together. I just measured the first set of ingredients into the mixer bowl.

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Then I mixed the ingredients for 2 minutes.

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Next, I added the rest of the ingredients and mixed for two more minutes.  Because the name of the recipe is loaf cake, I was imagining it would go into a bread pan size dish.  After I had stirred all of the ingredients together, I greased a bread loaf pan and started to pour the batter in.  It didn’t even come close to fitting in there!  I looked at the recipe again and noticed that the loaf pan was 9x13x2.  Oh!  They were talking about a 9×13 dish.  Well, that made more sense.  I decided I didn’t want to send my 9×13 pan to the bake sale, so I decided to make the batter into cupcakes.  That would be much easier to package for selling.

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The cupcakes turned out beautifully.  Wendy had recently made a brown sugar cake from the recipe box.  This one was similar, but had it’s own delicious flavor.  I considered using the brown sugar frosting Wendy had made with her cake.  On the back of this recipe, though, there was a recipe for fluffy icing.  I decided to try that instead and I’m glad I did (I will share that recipe with you next week).

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Wendy and I have noticed that a lot of brown sugar is used in these old fashioned recipes.  Maybe that is what gives them such a distinct (and delightful) old fashioned taste.  I hope you give this simple recipe a try.  It doesn’t take much more work than a box cake mix and it is free of all of the preservatives you would find in a box mix.  If you do try it out, let me know what you think!  I think you’ll be glad you did!

The cupcakes all packaged up for the bake sale.

The cupcakes all packaged up for the bake sale.

Happy Baking!

Amy

 

Mrs. Eisenhower’s Sugar Cookies

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Yesterday was election day.  In Grandma Dora’s recipe box I had found a newspaper clipping with some cookie recipes.  One was Mrs. Nixon’s Chocolate Butter Cookies, one was Mrs. Dulles’ Nut Wafers and one was Mrs. Eisenhower’s Sugar Cookies.  I decided election day was an appropriate day to try out one of these recipes.  We’ve posted a lot of Grandma Dora’s cookie recipes:  Drop Nut Cookies, Chocolate Chip Cookies, Oatmeal Drop Cookies, Shortbread Cookies, Ice Box Cookies, and Hermit Cookies.  But, you can never have too many cookies recipes, so I thought I’d give Mrs. Eisenhower’s Sugar Cookies a try.

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Mrs. Eisenhower’s Sugar Cookies

Sift together:

  • 2 cups sifted flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Cream:

  • 1/2 cup butter

Beat in:

  • 1 cup sugar
  • 2 egg yolks

Add dry ingredients alternately with:

  • 1 tablespoon cream

Blend in:

  • 1 teaspoon vanilla

Mrs. Eisenhower’s sugar cookie recipe consisted of a list of ingredients, but no baking instructions.  I wasn’t sure if they were going to end up being roll our cookies or drop cookies or how I was going to bake them.

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I started by combining the flour, baking powder and salt in a bowl.  I just used a whisk to mix them together as the flour I used is already sifted.

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I then creamed the butter in the Kitchenaid.  I then beat in the sugar and egg yolks.  After that I added the dry ingredients alternately with the cream (actually, I didn’t have any cream, so I just used milk and it worked fine).  At the end, I added the vanilla and I came out with some very nice dough.

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It definitely looked more like roll out dough than drop dough.  I decided to refrigerate it for awhile before I rolled it out.  I had to go teach a class that night, so I decided to throw dinner in the crock pot while the dough was chilling.

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I pulled the dough out of the refrigerator and rolled it out.

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I then cut circle shapes out of the dough, put it on an ungreased cookie sheet and sprinkled the tops with sugar (the cookies could also be frosted if desired).  I decided to bake them at 375 degrees and they looked done at about 8 minutes.

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They are a very thin cookie.  I tasted one and decided right away that Mrs. Eisenhower was a good cook!  I decided I would take some to share with my students at my class last night.  I was giving them an exam, so I thought the cookies might make the night a little better for them.

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I am glad that I chose Mrs. Eisenhower’s Sugar Cookies for election day.  They get my vote!

Happy Baking!

Amy

Deep Dish Chicken Pot Pie – A Bonus Recipe

There are certain meals that just qualify as “comfort food.”  Chicken pot pie is definitely one of them.  There is just something about this creamy dish, as the weather turns colder, that just hits the spot.  I have been making this recipe for many, many years and I never get tired of it.

Deep Dish Chicken Pot Pie

  • 3 cups cubed cooked chicken
  • 1 cup sliced cooked carrots
  • 1 cup diced cooked potatoes
  • 1 cup frozen green peas
  • 1/3 cup unsifted flour
  • 2 tablespoons chicken flavor bouillon or 6 chicken flavor bouillon cubes
  • 1/8 to 1/4 teaspoon pepper
  • 4 cups milk
  • 6 tablespoons butter or margarine
  • 2 cups biscuit baking mix

Preheat oven to 375 degrees (or temperature of biscuit mix).  In a saucepan melt butter.  Stir in flour, bouillon and pepper.  Add milk slowly while stirring.  Cook and stir until mixture thickens.  Add remaining ingredients except biscuit mix.  Mix well.  Pour into 2 1/2 quart casserole (9×13).  Prepare biscuit mix for rolled biscuits.  Roll out to cover casserole.  Cut slashes in center of dough.  Place on top of casserole and crimp edges.  Bake 40 minutes until golden.

Note:  You may omit bouillon and replace 1/2 of milk with chicken broth.

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I started out by cutting up the carrots . . .

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and the potatoes.

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I also cooked and cut up the chicken.  I then boiled the potatoes and carrots in a pan, so they would be ready to add when the time came.

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I melted the butter in a saucepan and stirred in the flour and pepper.  I then added the 2 cups of milk and 2 cups of chicken broth and stirred until the mixture became thick.

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Once the mixture was thick enough, I added in the cooked carrots and potatoes and the cut up chicken.  Unfortunately, (or fortunately for the non-pea lovers in the world) I didn’t have any peas, so I had to leave them out.  (They do add a nice touch of color, though, so I would recommend using them if you have them on hand.)

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I then, made up the biscuit dough (I used Bisquick, but I’ve also made them from scratch and they work fine either way.) and rolled it out until it was the right size to go over the casserole dish.  I poured the chicken and vegetable mixture into the pan and then covered with the biscuit dough.  I put it in the preheated oven.  The recipe says 40 minutes, but I have found it usually takes less time than that for the biscuit dough to turn a golden brown and the filling to begin bubbling a little bit.

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I then pulled it out of the oven and my whole family enjoyed it.  I hope your family will enjoy it too!

Happy Baking!

Amy

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Koffee Kuchen

My brother-in-law, loves coffee cake.  There are several recipes for coffee cake in Grandma Dora’s recipe boxes and he keeps suggesting we try one.  One afternoon I was at Wendy’s house.  She had dinner in the crock pot, so I decided to make muffins to go with it.  Then, I remembered the coffee cake recipes and decided to try one of those instead.  The Koffee Kuchen looked a bit different than the others, so I thought I would try it out.

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Koffee Kuchen

  • 1/2 cup shortening
  • 1 cup sugar
  • 2 beaten egg yolks
  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup milk
  • 2 stiff beaten egg whites

Cream shortening and sugar;  add egg yolks.  Add flour sifted with salt and baking powder alternately with milk.  Fold in egg whites.  Pour into waxed paper lined 8 inch square pan.  Blend 6 tablespoons flour, 1/4 cup brown sugar, 2 tablespoons butter and 1/2 teaspoon baking powder.  Sprinkle over cake.  Bake in moderate oven (350 degrees) 40 to 50 minutes.  Cut in squares.

I started out by separating the eggs and beating the egg whites until they were stiff.

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I then removed the egg whites to another bowl and creamed the shortening and sugar.

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I added the egg yolks. Then, I combined the dry ingredients and added them to the creamed mixture alternately with the milk.  After that I folded in the egg whites and poured the batter into an 8 inch square pan (I did not line it with waxed paper although it is probably a good idea.).

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Then I blended the topping ingredients.  This was an interesting, a topping with baking soda in it.  I’d never made one like this before and was curious to see what it was like after it baked.

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I sprinkled it on the cake and put it in the oven.

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I baked it in the oven at 350 and after about 40 minutes it came out smelling and looking delicious.

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It tasted different that a traditional coffee cake – there is no cinnamon.  It has it’s own distinct flavor.  Even though it was my brother-in-law’s request, my dad is the one who ended up devouring it!  Give it a try and serve it with coffee or just by itself.  I think you will be glad you did.

Happy Baking!

Amy