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Aunt Hazel’s Sticky Buns

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Aunt Hazel's Sticky Buns
Ingredients
  1. 1/3 dough from Aunt Hazel's Rolls recipe
  2. 1 cup brown sugar
  3. 1 cup raisins
  4. 1 cup black walnut pieces
  5. 3 or 4 sticks of better (depends on the condition of your heart, more is better)
Instructions
  1. roll out the dough on a lightly dusted with flour surface into a rectangle
  2. spread as much butter onto the dough as your heart will allow
  3. sprinkle the raisins and walnuts
  4. roll the dough into a log along the long edge (so it is a long log, not short)
  5. cut into 1 or 1 1/2 inch rounds
  6. place in a deep bottom cast iron frying pan
  7. bake 25-28 minutes until golden brown
  8. cool 3 minutes and then invert onto a plate.
Notes
  1. the gooeyness seeps back into the rolls making a moist chewy roll of deliciousness.
  2. eat as soon as they won't buun your mouth
  3. will save on the counter for a couple of days. refrigerate if you need to save them longer.
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recipes https://blog.homlish.net/
Aunt Hazel’s recipe but taught to me by Grandma Edith

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Aunt Hazel’s Rolls

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Aunt Hazel's Rolls
Ingredients
  1. 5 lbs flour
  2. handful salt
  3. 2 pkg (or 4 1/2 tsp) yeast
  4. 1/2 cup sugar
  5. 1/2 cup oil
  6. 3 cups water (do not use city water)
  7. 1 cup lukewarm milk
  8. 3 eggs
Instructions
  1. mix 1 cup lukewarm water, yeast, salt and sugar in a bowl, set aside for 5 minutes while the yeast starts activating.
  2. scald milk
  3. lightly beat eggs in a bowl, set aside
  4. mix scalded milk and 2 cups water. Add and mix 1/2 cup oil, yeast mixture and beaten eggs.
  5. add to flour (minus 2 cups)
  6. kneed for at least 12 minutes (or longer if you have the strength to do it, ask friends to help). Try to add the reserved 2 cups of flour while you kneed if possible.
  7. place in large greased bowl, turn once to coat, cover with plastic wrap, let rise to double (60 to 120 minutes)
  8. punch dough down, let rest 20 minutes
  9. shape rolls and place on a greased air bake pan
  10. *see Aunt Hazel's sticky bun recipe for a fun idea
  11. let rise about double (60 to 120 minutes)
  12. bake 375 degrees F for 12 to 15 minutes, until golden brown
  13. remove from oven
  14. using a paper towel spread butter on the tops.
  15. loosen rolls from pan with a spatula/flipper.
Notes
  1. 20 minutes prep time (kneed, kneed, kneed)
  2. 3 hours 20 minutes to 4 hours rise time
  3. 12 to 15 minutes cook time per batch
  4. never cut with a knife or they'll cry. Rip them open with your fingers.
  5. eat right away with gobs of butter.
  6. make turkey or ham sandwiches.
  7. spread with apple butter.
  8. That's how Hazel did it.
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recipes https://blog.homlish.net/
8-1

The rolls can be taken out of the oven a tad early while they are still just lightly brown. To reheat wrap each in tin foil and bake in the toaster oven at 3:50 for 15 minutes.

Back: Carol & Bill Swink and Paul Homlish Jr. & III
Front: Hazel DeVinney & Edith Longnecker

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Swedish Meatballs

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Swedish Meatbakks
Ingredients
  1. 3 lbs ground beef
  2. 1 lbs ground pork
  3. 1 cup breadcrumbs
  4. 3 eggs
  5. 1 onions, pureed
  6. 3 Tbs oil
  7. 1 Tbs allspice
  8. 1 Tbs nutmeg
  9. 4 cups beef stock
  10. 16 oz sour cream
  11. 1 cup flour
Instructions
  1. mix ground beef, ground pork, eggs, onion
  2. add bread crumbs
  3. form into 1" balls
  4. fry in oil until brown on outside
  5. remove from frying pan, place on a rack on a cookie sheet
  6. bake 300 degrees for an hour or until feather light
  7. drain most of the grease from frying pan
  8. add beef stock, enough to liquefy the brownings in the frying pan
  9. transfer to a pot and add remaining beef broth, allspice and nutmeg
  10. cook on low to keep warm
  11. turn off pot and add meatballs to pot
  12. let the meatballs absorb the liquid for about 15 minutes
  13. remove meatballs
  14. heat up the pot to boiling
  15. reduce heat, add flour to pot, cook on medium and stir until thick, add more flour if needed
  16. Combine meatballs and sauce into serving size portions, freeze or refrigerate
  17. reheat by microwaving
Notes
  1. Next time try parsley in the balls and Worcestershire & mustard in the sauce.
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recipes https://blog.homlish.net/
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Falafel

Falafel
Ingredients
  1. 2 cans chick peas, smashed
  2. 4 garlic cloves, dice finely
  3. 2 tsp cumin
  4. 1 tsp tumeric
  5. 3/4 cup onion, dice finely
  6. 1/2 cup fresh parsley, chopped finely
  7. 1/4 cup water
  8. 2 Tbs lemon juice
  9. cayenne pepper
  10. flour
  11. oil for frying
Instructions
  1. Mix all the ingredients. Add just enough flour to hold the mixture together.
  2. (It seems like a lot of fresh parsley but it makes the falafel light, not dense)
  3. Form into 2" to 4" balls.
  4. Cook in hot oil, either a deep fryer or frying pan until golden brown.
  5. Makes great falafel sandwiches in pita bread with tahini sauce, cucumbers, lettuce and tomato.
Notes
  1. Credit goes to Larry Jennings, may he rest in peace. He was a great guy and these are the best falafel I've ever tastes.
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recipes https://blog.homlish.net/
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Creamy Caper Sauce

Creamy Caper Sauce
Ingredients
  1. 1 cup mayonnaise
  2. 2 tablespoons extra-virgin olive oil
  3. 1 tablespoon fresh lemon juice
  4. 1/2 cup drained capers, coarsely chopped
  5. 1/2 cup chopped fresh parsley
  6. 1/2 cup chopped fresh chives
Instructions
  1. Mix it up and chill before using at least 15 minutes.
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recipes https://blog.homlish.net/
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Crab Cakes with Panko

Crab Cakes with Panko
Ingredients
  1. 1/4 cup mayonnaise
  2. 2 scallions, thinly sliced
  3. 1 large egg, lightly beaten
  4. 1 tsp celery salt
  5. 1 tsp ground cayenne pepper
  6. (or substitute celery salt and pepper above for 2 tsp Old Bay)
  7. 2 tsp lemon juice
  8. 1 tiny shallot chopped finely
  9. 1 1/4 cups Panko
  10. 1 Lbs lump crab meat
  11. Coconut oil to fry them in.
Instructions
  1. Roll the crab meat around in your hand to find and discard any shells. Be careful not to break up the meat- lumps are good.
  2. Mix together all the ingredients except Panko and Crab meat.
  3. Add 3/4 cups Panko and the crabs meat, fold very gently and form into about 4-6 cakes. Place the cakes on wax paper and chill for at least 10 minutes.
  4. Coat the crab cakes with 1/2 cup of Panko.
  5. Cook in medium hot Coconut Oil turning once, about 6 - 8 minutes total.
Notes
  1. Server on a soft roll, over a bed of lettuce, or just by themselves. Goes great with creamy caper sauce (also available here)
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recipes https://blog.homlish.net/
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Crab Cakes

Crab Cakes
Ingredients
  1. 2 slices firm white sandwich bread
  2. 1/2 pound jumbo lump crabmeat, picked over
  3. 2 tablespoon mayonnaise
  4. 1/2 teaspoon Worcestershire sauce
  5. 1 small egg, beaten (use 2 Tbs, discard the remainder)
  6. Coconut Oil (must not taste like coconut)
Instructions
  1. Chop bread into tiny pieces.
  2. Fold it all together gently without breaking the crab meat up.
  3. Form into about 3 or 4 patties and place on wax paper.
  4. Chill for at least 10 minutes to let them stick together a bit better.
  5. Fry in medium hot coconut oil, turning once, about 6 minutes total.
Notes
  1. Server on a soft roll, over a bed of lettuce, or just by themselves. Goes great with creamy caper sauce (also available here)
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recipes https://blog.homlish.net/
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Turkey Bean Soup

Turkey Bean Soup
Ingredients
  1. 2 medium onions
  2. 6 garlic cloves, minced
  3. 3 pounds left over cooked turkey
  4. 9 cups chicken broth
  5. 2 teaspoons dried oregano
  6. 1 28-ounce can diced tomatoes in juice
  7. 3 carrots, peeled, chopped
  8. 1 cup chopped celery
  9. 1 cup orzo
  10. 2 15-ounce cans cannellini (white kidney beans), drained, rinsed
  11. 1/2 cup thinly sliced fresh basil
Instructions
  1. Add everything except turkey, orzo, beans, and basil to a large pot. Simmer a good long while.
  2. Add beans and cook on low about 1 hour.
  3. Add turkey, orzo, and basil. Cook on low about 15 minutes.
  4. Remove from heat and serve immediately.
Notes
  1. Refrigerate or freeze leftovers.
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recipes https://blog.homlish.net/
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Sausage Stuffing

Sausage Stuffing
Ingredients
  1. 1 lbs butter
  2. one medium onion
  3. 3 stalks celery
  4. 1 Lbs sausage
  5. 3 Large eggs
  6. 2 cups chicken broth
  7. 8 cups bread cubes (about one loaf of bread)
Instructions
  1. Place bread crumbs in a casserole dish
  2. Dice the onions and celery
  3. Melt butter in frying pan and sautu00e9 the onions and celery until soft, pour over the bread crumbs
  4. Fry sausage into bite sized pieces and pour over the bread crumbs, grease and all
  5. Add the eggs and chicken broth, mix well
  6. Bake covered at 350 degrees F for 45 minutes
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recipes https://blog.homlish.net/
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Meatballs

Meatballs
Ingredients
  1. 3 pounds ground beef, 80% lean
  2. 1 pound ground pork
  3. 2 large onions
  4. 8 large eggs
  5. 4 cups bread crumbs
  6. 1/4 cup olive oil
  7. 1 bulb garlic
  8. 2 cans tomato sauce
  9. 2 cans stewed tomatos
  10. 4 pounds mushrooms (optional)
  11. 2 Tbs fresh or 1/2 Tbs dried thyme
  12. 2 Tbs fresh or 1/2 Tbs dried basil
  13. 1/2 Tbs fresh or 1/8 Tbs dried oregano
Instructions
  1. Add stewed tomatoes and tomato sauce to a large pot. Dice the mushrooms and add to the pot. Add the herbs. Simmer all day.
  2. Using a food processor grind the onions. Mix the ground meat, eggs and onions in a large bowl. Add the bread crumbs and mix well. Add oil to a large frying pan. Make about 8 meatballs and start cooking in the frying pan at medium heat. Turn the meatballs at least once, hopefully more depending on if they are not falling apart. When finished cooking, remove and place in a large deep baking sheet (preferably use a wire rack in the baking sheet to keep the meatballs from sitting in the grease) . Fry all the meatballs and continue to pile them up on the baking sheet.
  3. Bake the finished meatballs in the oven at 250 degrees for 1 to 3 hours. The drier they get the better they will taste.
  4. Turn off the sauce and add the meatballs from the oven. They will soak up the sauce and become juicy and tender.
Notes
  1. Serve over pasta. Best served with salad, crusty bread or crusty rolls, red wine, and chocolate cake and expresso for desert.
  2. Freeze leftover meatballs and sauce in individual meal sized containers.
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recipes https://blog.homlish.net/