The Winner! Homemade Rootbeer!

Thank you everyone for your entries for YOUR Grandma's Recipes. Just when it looked like I'd have to choose between one of my mom's cookie recipes and one of my mom's other cookie recipes, reddquilter pulled this out of the hat!


Number One has been coveting this recipe for years, while I have never actually sampled a bottle. After reading the story behind this more-than-50-year-old recipe, and sweet reddquilter's relatively recent history with rootbeer making, I am sold.

I cannot wait for summer so we can make this! We are saving every brown bottle we can get our hands on. We may even hold off on drinking Corona for a time (because it comes in clear bottles!) and switch to a brown-bottled variety. That is commitment, my friends.

And now, reddquilter's story, followed by the recipe! Congratulations, reddquilter!


"Brian's family have been making homemade rootbeer for more than 50 years. When Brian was young his job was to bottle the rootbeer after his mom had mixed up the brew. He hated that job hence he hated the rootbeer. It is a bit different than most homemade rootbeers. With less sugar than most recipes and with the addition of hops which gives it a most unique taste. Brian now loves the rootbeer, which we make each summer. Our kids and grandkids love the brew as well. I think it was a test when I was dating Brian , if I liked it then I was in, if not, it was time for Brian to look for a new girlfriend. Good thing I love it, for I am very lucky to have Brian in my life !"

Lambert's Homemade Rootbeer

1 bottle Hires extract (sorry to say that Hires doesn't make this any more, so use Shilling instead)
7 1/2 cups sugar
Hops (steep 1/4 to 1/2 cup in 1 quart boiling water for 5 minutes, strain and then make sure to cool down before adding to rest of mixture.) You can find hops in most health food stores.
1/2 tsp. yeast dissolved in warm water
Add enough water to make 5 gallons.

Bottle and cap. If you can't find a bottle capper we have found that you can reuse pop bottles (the plastic bottles, either size and screw the tops on very tightly). However, old (recapable not screw top) brown beer bottles work the very best.

Lay bottles on their sides and store in a warm dark place for about a week (in summer). It will take longer in cooler climates. Chill and enjoy!

Bad Girl Contest: YOUR Grandma's Recipes

DEADLINE EXTENDED!! ENTER BY October 30!!!

Time is up! Thank you for your entries!
Winner will be announced this weekend.


My great-grandmother, Frances, at age 10.
I wonder when she learned to make her Ice Box Cookies,
that are still being made FOUR generations later?

I am currently working on a Family Cookbook, which has inspired this nostalgic contest. My mom and I have gathered recipes from aunts, cousins, uncles, grandmothers, etc. and it has been great to go through them, get them ready for the book, hear what people treasure about them.

I now have recipes that were passed down to my grandmother, Lorraine, from her mother, Frances, whom I never met; recipes from my other grandmother, Pauline, who died when I was eight, that I found in my mom's recipe box.

my grandmother, Pauline, and her sister, Elfie

So many great recipes to try, that have more meaning because widespread members of my family have enjoyed them enough to save them and share them.

Submit your favorite old-fashioned recipe,
one that has some meaning to you and your family.
*If you ever debated sharing a "family secret" recipe,
now would be the time!*

I want to know:

• Which old-fashioned recipe, passed somehow through your family, is your favorite? It could be from your mom, your grandma, your great grandma, your aunt, your grandpa, whoever it may be that is older than you!
  
• Is it just a favorite of yours, or has it become a treasured favorite of the whole family?
  
• Who made it when you were little? Who gave you the recipe?
  
• Is it a tradition of some kind in your family?
  
• Does it show up at every family get-together?
• What memories do you have about this dish?
  
• What or whom do you think about when you're preparing this dish?
  
• Just what is it that makes this recipe special?
• Has the recipe evolved? Have you adapted it from the original or do you make it exactly like your grandma does/did?
  

Of course, I'm asking for the recipes, but also for your stories--the recipe's background, where the recipe came from, who gave it to you, why you love it.


The winner selection will be completely subjective, based both on the recipe and the story behind it. So bring 'em on.

The prize, because it can't be a contest without one, will be this beautiful, old-fashioned style Cheese Spreader/Knife Set by Cambridge Silversmiths. This is a four-piece, fine stainless set in lovely red that is dishwasher safe. It is beautiful, can make any cheese plate feel more special, and would be a nice addition to your kitchen.

To give everyone time to peruse their mother's and grandmother's recipe boxes, (and because I realized just how busy I will be in the next couple weeks)
I am setting a generous EXTENDED deadline of
October 30th, 2008, at midnight PST.

**If you are not currently a member of The Bad Girl's Kitchen, you may leave your recipes as comments on this post for faster entry, OR go here to request a Bad Girl invitation in order to post directly on this website.**

Butter Cookies

I remember my Mom making these cookies with us at Christmas. Again, the recipe may have come from Grandma. I made them with my kids & now with the grandkids. It is a requested cookie every Christmas & we've had some unusual colors over the years depending on who is helping & their favorite color. Remember the blue, red & purple Christmas trees anyone? The cookie press comes with assorted designs & we've tried them all. The Christmas tree works best.


2 1/4 c. flour
1/4 tsp. baking powder
1 c. butter*
3/4 c. sugar
1 egg
1 tsp. almond extract**
Several drops of food coloring.

Cream butter & sugar. Add egg & mix well. Add flour, baking powder, almond flavoring & food coloring. Mix well. Fill cookie press with design of your choice and dough; form on ungreased cookie sheets. Bake in preheated oven at 375 degrees F for 10-12 minutes.

This recipe makes 4 dozen, or more, cookies & doubles easily. Great for cookie exchanges & gifts.

* I always use butter - not margarine.
** If you have someone with a nut allergy you can use vanilla but we prefer the almond flavor.

Ginger Creams

Editor's Note: Cheryl originally posted this recipe on 9/30/08, as a contest entry. I received notice of the post, then some technical difficulties made it disappear! I am reposting since she is on vacation and will not have access to the blog before the end of the contest...aren't I nice? Maybe she'll bring some Ginger Creams to my house when she comes--Min


Ginger Creams

I got this recipe from my Mom. I don't remember if it came from my Grandma or not. We usually made these cookies in the fall. It just seems like the right time of year for them. Our kids liked them when they were growing up, too. They are excellent as is or frosted. (Cheryl uses Dreamwhip Frosting)

Mix together thoroughly:

1/4 c shortening
1/2 c sugar
1 egg
1/2 c molasses

Stir in: 1/2 cup water

Sift together & stir in:

2 c sifted flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp cinnamon

Chill dough for 1 - 2 hours. Drop by rounded teaspoons onto greased cookie sheets. Bake at 400* for 7-8 minutes. Allow to cool completely before frosting.

--
Posted By Cheryl to The Bad Girl's Kitchen at 9/30/2008 02:59:00 PM

Dreamwhip Frosting

This is an excellent recipe for cake decorating & frosting the Ginger Creams. The frosting will keep in the refrigerator for about 2 weeks, covered. The kids like it on graham crackers as well.

Ingredients:

2 c Crisco
1/2 c flour
1 envelope dreamwhip whipped topping mix
1/2 tsp salt
1 tsp vanilla
2/3 c milk or water - I've made it both ways & works well with either.
2 lbs powdered sugar

Cream dream whip & flour into Crisco - add salt & vanilla. Add liquid & 1 lb powdered sugar - sifted. Beat until blended. Add remaining sifted sugar & beat. Frosting will be soft & fluffy. Use for frosting & decorating. Keeps well refrigerated.

** I usually add the liquid & both pounds of powdered sugar - unsifted - & beat until well blended. Have never had a problem doing it that way.

Pumpkin Cookies

This recipe definitely came from my Mom - it says so on the card. It has always been a favorite with the whole family & is being enjoyed by the 4th generation of our family. Frequently requested by the male members of the family, especially. This is the triple batch recipe - a single was never enough!



Cream together:

1 1/2 c shortening

3 c sugar



Add:

3 eggs

3 c pumpkin - I use the whole large can

3 heaping tsp cinnamon

3 tsp nutmeg

3/4 tsp ginger

3 tsp vanilla



Mix well & add:

4 1/2 c flour

3 tsp baking soda

1 1/2 tsp baking powder

& mix well.



Drop by heaping teaspoons on lightly greased cookie sheets & bake for 10-12 minutes at 350*

Makes approximately 6-8 dozen cookies.

Mimmie's No Knead Dinner Rolls

Hope to have picture soon!!!


1 pkg. yeast
1 T sugar
1/4 c. lukewarm water
1 stick butter, melted
1 T salt
1/2 c sugar
3/4 c lukewarm water
3 eggs large
5 c. flour

Combine yeast in 1/4 c. lukewarm water with 1 T. sugar. Let stand about 5 minutes. Combine melted butter, add salt and the 1/2 cup sugar in a large bowl, add 3/4 cup lukewarm water, stirring thoroughly with spoon. Add eggs, one at a time and dissolved yeast and mix well. Add flour, one cup at a time and beat after each addition. Dough should be soft. Place in a greased bowl and brush with vegetable oil. Cover and set in refrigerator for 2 hours or overnight. Half dough and roll each piece in about a 12-14 inch circle, 1/3 inch thick. Brush with additional melted butter. Then cut in 12 to 15 pie-shaped pieces. Roll large ends toward end and tuck under. Place rolls on lightly greased baking sheet or baking pan. Cover and let rise in warm place until double in bulk, about 1 hour. Bake in a moderately hot oven 375 degrees for 12-15 minutes. Makes about 2 or 2 1/2 dozen depending on how large you cut the pieces of dough.

We Have A Winner!

At long last! Sorry it's taken me so long, but in the middle of the Coconut Contest decision making we took a trip to Washington, I had decided to participate in the Taste & Create event...and life just happens sometimes!

Today, Number One and I made the final decision. The winner is...Cheryl! For the Italian Cream Cake. It's really not as complicated as a three-layer cake may seem (as long as you have three 9-inch cake pans!) and it is delicious! In fact, I ate some for dinner last night.

Thanks to everyone for the great recipes! All the other entries, White Chocolate Coconut Truffles, Coconut Peanut Dipping Sauce, and Granola, are delicious as well, and this was a very difficult call. I encourage you to try them all!

In the end, the Italian Cream Cake takes the cake!

Congratulations, Cheryl!

Italian Cream Cake

Frosting & Filling:

Combine 1c sugar & 1/4c flour in saucepan. Gradually stir in 1c milk. Cook over medium heat, stirring constantly, until thickened; about 10 min. Chill.

Combine 1/2c butter, 1tsp vanilla, 2oz unsweetened chocolate in pan & heat and stir until creamy. Gradually blend in chilled mixture. Add 1c nuts & 1 c coconut to this mixture. Add more of each to thicken consistency of filling, if necessary.


Cake batter:

1/2 c butter
1/2 c Crisco
2 c sugar
5 egg yolks
2 c flour
1 tsp soda
1 c buttermilk
1 tsp vanilla
1 c coconut
2 c chopped nuts**
5 eggs whites - beaten to soft peaks

Line bottoms of 3 9" pans w/waxed paper, then butter sides & bottom.

Cream butter, Crisco & sugar; beat well. Add egg yolks, vanilla & dry ingredients, mix well. Add buttermilk, coconut & nuts**, mix well. Fold in egg whites. Bake at 350* for 30-35 minutes. Remove from pans and carefully remove waxed paper. Let cool.

When cakes are cool, layer with filling, using about 1/3 of the filling between each layer. Spread the rest of the filling on top of the cake.


** I use walnuts but I'm sure any nuts would work as well.

Enjoy!

White Chocolate Coconut Truffle

4 ounces heavy cream

1 vanilla bean

1 lb white chocolate

1/2 ounce cognac

Toasted coconut

Powdered sugar

Dipping white chocolate

Ganache: Bring cream and vanilla bean to a slow boil. Remove pot from heat, add chocolate directly into pot. Stir! You may need to return to heat, but try not to let it get too hot. Add cognac (if you are using vanilla extract instead of beans, add now). Let mixture cool 24 hours in a sheet pan, cover with plastic wrap.

Next either pipe or scoop out ganache into balls (not bigger then 1/2 ounce each). Coat ganache in powdered sugar. Dip in white chocolate, let dry. Dip a second time, then roll in coconut.

Yummy.

Sorry I don't have a better picture.

Granola (for coconut contest!)

The ONLY thing i make that has coconut in it, is my grandma's granola recipe...and its SO YUMMY! So, that's what I'm posting for my contest entry!!!! I'll post what her original recipe is and add my own adjustments to the side! It's good either way!!!

6 cups quick oats (or you can do 3 cups quick, 3 cups regular oats)

1/2 cup packed brown sugar (I started taking this OUT of the recipe, to cut down on sugar)

3/4 cup wheat germ

1/2 cup flaked coconut (unsweetened)

1/4 cup sesame seeds

1 cup chopped walnuts or pecans (i have always used walnuts)

1/2 cup nonfat dry milk

1/2 cup sunflower seeds (HAS to be raw, salted is disgusting in this recipe!)

2/3 cup honey

2/3 cup vegetable oil (i started using grapeseed oil and use just about 1/2 cup)

2 tbsp water

1 1/2 tsp vanilla

1 cup raisins

In large bowl, combine oats, brown sugar, wheat germ, coconut, sesame seeds, nuts, sunflower seeds and nonfat dry milk. Stir until mixed well. In another bowl, combine honey, oil, water and vanilla. (i usually will use a wire whisk to get this part mixed together good) Add to oat mixture and stir to coat ingredients well.

Turn into two large shallow baking pans. Heat in 300 degree oven for20-25 minutes or until LIGHTLY toasted. (ovens vary, i usually only need to cook mine for 15-18 minutes) Stir twice during heating. Once cooled, crumble into pieces and add raisins if desired.

For the contest!!! COCONUT PEANUT DIPPING SAUCE

Okay... I really want the parrot but I'm playing with a handicap. My husband HATES coconut, therefore I haven't made anything with coconut in oh... over 7 years. I remember this recipe from an old friend who brought it to a party. He pretended that he made it from scratch, etc.... then I asked him for the recipe and he had to admit that it was a peanut sauce mix packet from A Taste of Thai and a can of coconut milk... both items easily found in the asian section of the "ethnic food aisle" of your local grocery store.

What you will need:

A Taste of Thai Peanut Sauce Mix packet

1 15oz can of coconut milk (any brand)

Warm up the milk in a small saucepan and add the sauce mix.

THAT'S IT.

This sauce can be served warm or cold with pita to dip.

You can also stir fry some chicken strips, cut into bite sized pieces, skewer with toothpicks and serve as a hot appetizer with the dipping sauce... kinda like Chicken Satay.

You can also use the sauce to make a Chicken Thai pizza. Spread on a ready-made crust, top with stir fried chicken pieces, blanched bean sprouts, scallions, fresh cilantro or parsley, pepper and shredded monterey jack cheese.

There ya go! 3 recipes in one!

Cowgirl Min's Coconut Contest! Time's Up! Thanks for Your Entries!

Because it's my birthday, and I LOVE coconut!

Submit your very best Coconut recipe!

*The contest has ended. Thank you for your entries! The winner will be announced soon!

Your recipe can be in any category you choose, but a prominent ingredient must be COCONUT. Coconut in any available form: fresh, raw, toasted, flaked, grated, cream, milk, you name it. Please be sure it is a recipe that you have tried, include a picture if available, and a bit about what you love about the recipe, whatever you feel like sharing. Tell all your friends!

*If you're not already a member, sign up here or just leave your recipe in a comment on this post*

Deadline for entries will be April 20, 2008 at midnight, MST. Winner will be chosen completely subjectively. (be forewarned that I might have to MAKE the recipes to choose a winner!)


In keeping with the tropical theme, the prize will be: a lovely and useful cast iron parrot bottle opener! This little guy is whimsically painted, and will serve you well. Coronas, here we come. I'll bring the limes!

And The Winner Is...

Kris !!! Congratulations! As the one and only entrant in the 1st Ever Bad Girl's Kitchen Contest, you win! I do love Buttermilk Pie, so we gained a good recipe (and another Bad Girl!) from the contest! Thank you so much for your entry, Kris. I can't wait to try this pie!

Here is Kris' recipe:

Well, I will not be cooking Valentine's dinner until Saturday, hubby is working nights. But his all time fave of my desserts is Buttermilk Pie. I could probably get him to do anything with this pie!

*I do not use the nutmeg*

Buttermilk Pie

1/2 c butter, at room temp.
2 cups sugar
3 eggs
2 tbsp. flour
1 cup buttermilk
1 tsp. vanilla
1 pie crust, unbaked
nutmeg (optional)

Have all the ingredients at room temperature. Put oven rack in lower third of the oven. Preheat oven to 325 degrees F.

In mixer bowl, beat butter until creamy. Gradually beat in sugar; beat until light and fluffy.

In a separate bowl, slightly beat eggs. Mix in flour, buttermilk and vanilla. Add egg mixture to butter mixture and beat on high speed until well combined and mixture looks slightly curdled. Slowly pour mixture into crust.

Place on rack of preheated oven and bake about 55 minutes. Partly cool on wire rack and refrigerate for about an hour before cutting to serve. Keep in fridge.

1st Ever Bad Girl's Kitchen Contest!!!

Submit your very best
Valentine's Day recipe!

Your recipe can be in any category you choose. Please include a story about what makes your recipe special to you; to whom you served it, what inspired you to make it, whatever you feel like sharing.

Deadline for entries will be February 14, 2008 at midnight, MST. Winner will be chosen completely subjectively.


A modest prize, I know, but it was hand-crocheted by me! (my grandma taught me how to make 'em.) I use a whole towel, folded in half, not cut in half like some do. These towels are useful and cute, and this one will complement a variety of decors. I keep mine right by the sink for ultimate handiness and convenience.