Pebbernodder

This recipe was originally published elsewhere but can no longer find the blog to credit it. This is the recipe I use for pebbernodder and it is much enjoyed.

"Eva Jersild's Pebbernodder

This makes a stiff, heavy dough that, by the third cup of flour, is difficult to mix. I've burned out more than one hand mixer during pebbernodder season. Grandma Jersild use to do it all by hand.

1 1/2 cups brown sugar

1 cup butter

1 egg

1 tablespoon molasses

3 cups flour

2 teaspoon cinnamon

1 teaspoon ginger

1 teaspoon cardamom

1 teaspoon cloves

pinch pepper

Cream together brown sugar, butter and molasses. Add egg and mix.

Sift together flour and spices. Gradually add to butter mixture, beating until combined.

Chill dough until firm and easy to work with. Pinch off palm-sized piece and roll into a strip about the width of a pencil. Chop into half-inch pieces. Bake at 350 for 10 minutes, or until the bottoms are golden brown."

One of the alterations we like to make (other than rolling them in colored sugar which I can take or leave it makes them look more festive but makes it a little crunchier.) is to make wreaths out of them I really enjoy these.

Venison five ways

You might remember that I mentioned in one of my thanksgiving posts that I was thankful for generous friends who parted with some of there venison for us to try, and in one I mentioned how grateful I am for free curriculum.

Well part of what we wanted the venison for was because these last two weeks before thanksgiving we have devoted out school time to learning about the Native Americans who lived in the north east when the first settlers came to this continent. We have been doing a lot of reading, and beading, and finger weaving, but I also wanted to give the kids a taste of what the people we were studying would have eaten.

So we made a salad, and corn bread and wild rice and venison with onions and mushrooms
that were listed as being appropriate to the north eastern region.

But we still had a good bit of venison left over so here are four other ways we prepared it.

 

 Venison tacos from Mississippi Kitchen

Creamy Venison from SORTED

Venison pot roast from A Less Processed Life

Venison Stew

You can use beef for just about all of these recipes if you don't have any venison.

Gluten Free Bagels

I have wanted to make bagels from scratch ever since I saw them made on a Cooking show years ago. So I finally took the plunge when I saw a recipe for a pumpkin pie cream cheese I wanted to try. I found a recipe for gluten free bagels but I had to adapt it a bit to work with what I had on hand so here is what I did.

2 1/3 cups Bob's Red Mill  Gluten Free All-Purpose Baking Flour

3 tablespoons dry milk powder

1/2 teaspoon salt

1 1/2 tablespoons plus 2 teaspoons granulated sugar

1/4 teaspoon cinnamon

2 1/4 teaspoons (1 packet) instant rise yeast

2 tablespoons butter, melted and cooled

1 egg, at room temperature

2 egg whites, at room temperature, yokes reserved

1/2 cup warm water (110 degrees), plus 1 teaspoon water

1/2 cup Masa Harina Flour (also called corn flour, or corn masa NOT corn starch) 

Nonstick cooking spray

1. Preheat the oven to 200 degrees. When the oven reaches that temperature, turn it off.
2. Place the flour mixture, milk powder, salt, 1 1/2 tablespoons of sugar, cinnamon, and yeast in a medium mixing bowl. With the mixer on low, blend the ingredients.
3. Add the butter, egg, and two egg whites to the dry mixture. Whip on low speed until blended.
4. Add the water. Beat for 3 1/2 minutes. Then work in masa flour by hand.
5. Remove the dough from the mixing bowl and divide it into 8 balls.
6. Roll each ball into a 7-inch rope and then connect the ends of the rope to form a circle, sealing the ends securely.
7. Lightly grease a baking sheet with corn or olive oil. Place each bagel on the baking sheet. Cover the bagels with wax paper that has been lightly oiled.
8. Set the baking sheet in the oven for 40 minutes to allow the dough to rise. (It won’t double in bulk.)
   

   

   
   Remove the baking sheet from the oven and preheat the oven to 400 degrees.
10. Fill a large saucepan with water (about 4 inches deep) and add the remaining 2 teaspoons of sugar. Bring the water to a boil.
11. Place 4 bagels at a time in the boiling water and boil for 1 minute, turning each bagel over after 30 seconds.
    

    
12. Cover the baking sheet with parchment paper and spray the paper lightly with cooking spray. (The bagels tend to brown too much on the bottom without the paper.)
13. Remove the bagels from the water with a slotted spoon and lay them on the paper.
14. Repeat Steps 11 and 13 with the remaining 4 bagels.
15. In a small bowl, whip the remaining egg white with 1 teaspoon of water until frothy. Brush the mixture on top of the bagels. If desired, sprinkle tops with cinnamon sugar or sesame seeds.
16. Bake the bagels for 20 minutes.
    

    

Gluten Free Apple Cider Doughnuts

Apple Cider Doughnuts

 

I converted the above recipe to Gluten free and I am thrilled with how they turned out.

granulated sugar for preparing pans
1 1/2 cups Gluten free all-purpose baking flour
1/2 cup soy flour (can just use GF all purpose but the soy helps keep them from going stale as quickly)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 large egg, beaten
2/3 cup packed brown sugar
1/2 cup apple butter
1/3 cup pure maple syrup
1/3 cup apple cider
1/3 cup plain nonfat yogurt
3 Tablespoons vegetable or canola oil

Preheat oven to 400°F.
Grease pan and sprinkle with sugar.
Combine together flour, baking powder, baking soda, salt and cinnamon; set aside. In another bowl, whisk together egg, brown sugar, apple butter, maple syrup, cider, yogurt and oil. Add dry ingredients and stir just until moistened. spoon batter into cavities of the pan, don’t fill them to the top or your doughnuts will puff up and lose there holes still yummy but not quite the same. Bake 10 to 12 minutes, or until the tops spring back when touched lightly. turn out doughnuts to cool, Clean the pan, re-coat it with oil and sugar. Repeat with remaining batter. I got one and a half dozen from my pans.

you can glaze or frost or sprinkle with sugar or whatever you want. Enjoy!