Not sure why this is called Aunt Margaret’s Dilly Bread, I don’t have an Aunt Margaret, but here is what I know – my mom made this every year for Thanksgiving and Christmas and it is delicious!! I now make it for Thanksgiving and Christmas and everyone LOVES it!! It is so incredibly easy to prepare and it always turns out great.
AUNT MARGARET’S DILLY BREAD
- Combine 1 package of dry yeast and 2 tbls. sugar in 1/4 c. lukewarm water. Let sit until bubbly – 5 to 10 minutes.
- While waiting for yeast to activate, combine the following ingredients:
- 1 c. cottage cheese – room temperature
- 1 tbls. minced onion – I used dried
- 1 tbls. butter – room temperature
- 2 tsp. dill seed
- 1 tsp. salt
- 1/4 tsp. baking soda
- 1 egg
- Mix together until combined. Add yeast mixture and combine.
- Add 2 1/2 cups of flour and mix
Put in a bread pan and let rise in a warm area for 2 hours.
Bake at 350 degrees for 30 to 35 minutes.
Serve warm with butter! Yummy!
I LOVE my French rolling pin. For years I used my Grandma Grace’s rolling pin, that she gave me. It was the rolling pin she & I used to roll cookies when I was a little girl. While her rolling pin holds so many sweet memories, my French rolling pin is “the bomb!” It makes rolling cookies, bread dough and everything so much easier. If you have never tried one, I encourage you to get one. You will love it.
My grandma’s rolling pin and her recipe box with recipes in her handwriting. These things are two of the most precious items I have.
I hosted a surprise 16th birthday party for a young lady in my youth group.
Instead of cake, I made flower cookies and cupcakes. They were so cute and so much fun to make.
This is one of the many things I remember my Great Grandma Scholta making and it was my favorite. My great grandparents lived in Loman Minnesota. Loman sits right on the Canadian border. It is a teeny town, but there is a great deal of love, friendship and, for me, family in that teeny town. My great grandparents, Norman & Veda, were farmers in a time when there were no modern conveniences, winters were harsh and snowy, summers were hot, humid and buggy! They were wonderful people who cared deeply for their family and friends.
I loved visiting Loman when I was a kid. I had family all up and down the road. My aunt Ruth was the postmaster. Her house sits right next to the post office – her son still owns it and I stay there when I visit. Staying there brings back such sweet memories of mornings in Aunt Ruth’s kitchen. She and my grandma, in their bathrobes, drinking coffee and laughing – or as my cousin Dennis would describe it, cackling! I know they’re are in heaven together doing just this!
It took me awhile to perfect my Great Grandma’s lemon meringue pie recipe. The first version of the recipe was in my Grandma Grace’s handwriting and the measurements were a little bit of this and a little bit of that. Fortunately one of my cousins published it in the Bethany Lutheran Church Recipes and Remembrances cookbook. Bethany Lutheran is the only church in Loman and everyone goes there!! My great grandfather helped build it, my grandparents were the first couple married there and my great grandma took care of everyone who went there.
Preheat the oven to 400 degrees.
Put the following in a food processor:
2 1/4 cup flour
1 tsp. sugar
1/4 tsp. kosher salt
Pulse until mixed.
Then add 1 cup cold butter cut into small cubes.
Pulse until crumbly. Add 6 T. cold water and mix until the dough comes together.
Roll the dough into a ball and refrigerate for 30 minutes. This helps relax the gluten and makes the dough easier to roll out.
Roll out the dough and put in a pie plate and crimp the edges. Use a fork to pierce the bottom of the pie. Place two sheets of aluminum foil over the pie crust and fill with pie weights
This recipe makes enough dough for a two crust pie. You can divide the dough and freeze half for your next pie.
1 1/4 c. sugar
1/8 tsp. salt
6-8 T. cornstarch
1/4 c. butter
3 egg yokes (save the whites for the meringue)
1/2 c. lemon juice
Mix sugar, salt and cornstarch. Boil 2 cups water, add the dry ingredients and cook over medium high heat until thickened. Start with 6 T of cornstarch, if the liquid doesn’t thicken add more cornstarch one tablespoon at a time. Once thickened, turn to simmer and cook for 10 minutes. Temper the egg yokes by adding 3 tablespoons of the hot liquid to the egg yokes one tablespoon as a time stirring as you add, this keeps the eggs from cooking. Add the butter to the hot liquid and let melt. Gradually stir in the egg yokes and lemon juice. This filling should be thick, almost custard like. Bake at 400 degrees for 10 minutes, I use the pie shield on the crust.
While the filling is baking, make the meringue.
Beat 5 eggs whites with 6 tablespoons of sugar and 1 tsp. lemon juice. Beat on high until there are stiff peaks. When the pie comes out of the oven, reduce the oven temperature to 325 degrees. Pile the meringue lightly on the pie, spread to the edges and bake until the top is lightly brown. P.S. Some people say meringue shouldn’t bead, but I’m here to tell you it does. Great-grandma’s meringue always had beads on it, so I know that is what is supposed to happen!
I hope you love this pie as much as I do.
I am known for my cinnamon rolls. The boys who hang at my house constantly request that I make cinnamon rolls. Each year on Easter I bring these to church for the parking crew. Over the years I have been asked many times to share my recipe, but I have been a tad selfish with it. I’ve decided it’s time to play nice and share!
- 1 cup butter (2 sticks)
- 1 cup milk
- ¾ cup plus 2 tsp. sugar
- 1 ¼ tsp salt
- 7 ½ tsp active dry yeast
- ½ cup warm water
- 5 large eggs
- 9 cups all-purpose flour
Heat the butter, milk, ¾ cup sugar and salt in a small saucepan until the butter is melted. Don’t let the mixture get too hot. Set aside to cool. In a large mixing bowl, sprinkle the yeast over warm water, add the remaining 2 tsp. sugar, stir. Let sit for 10 minutes until bubbly. Add the cooled milk mixture, the eggs and mix until combined. Add the flour one cup at a time until it forms a stiff dough. Knead by hand or with the dough hook on your mixer until the dough is satiny. Butter a large bowl to put the dough in. Turn the dough in the bowl until all sides are buttery. Cover the bowl with a dish towel or plastic and let sit for an hour until the dough has doubled. Punch down the dough and roll out into a 24” X 36” square. (My boys make fun of me because I use tape to mark of the dimensions!)
- 4 cups firmly packed brown sugar (I like dark brown sugar)
- 1 ¼ cups (2 ½ sticks) butter
- 3 T. ground cinnamon (I love high quality Saigon Cinnamon)
Butter two 9 X 13 baking dishes. Beat the brown sugar, butter and Saigon Cinnamon
Preheat the oven to 350 degrees. Bake the rolls for 20 – 30 minutes, until lightly browned.
- ½ pound cream cheese, softened
- ¼ cup whipping cream, may need more to thin
- 1 tsp. vanilla extract – (I make my own and will be sharing my recipe)
- 3 to 4 cups powdered sugar
Beat the cream cheese, whipping cream and vanilla together until well combined. Add the powdered sugar until creamy, you do not want stiff icing. Ice the rolls and serve while warm.
These are so big that sometimes I cut them into fourths!
These are my “go to” cookies. They are so easy to make, I don’t even have to haul out the KitchenAid and you can customize them to your taste or what you have in your cupboard! The boys who hang out here have never had any complaints!
Preheat the oven to 350 degrees.
1 cup melted butter
1 1/2 cups white sugar
3/4 cup brown sugar
2 tsp. vanilla
2 tsp. baking soda
1 tsp. salt
2 beaten eggs
3 cups flour
2 cups chips (anything you have – I like Snicker bits, Heath bits & chocolate chunks)
2 cups chopped nuts (again, it is anything you prefer)
Melt the butter. When the butter has cooled a bit, mix in the white sugar and the brown sugar. Add vanilla, baking soda, and salt. Add the eggs and stir. Stir in the flour then add the chips and nuts.
Drop onto a greased cookie sheets – I prefer using a Silpat mat! Bake at 350 degrees for 9 to 11 minutes. Don’t over bake. Let cool then move to a wire rack to finish cooling.
Makes about four (4) dozen cookies.
ENJOY!! These boys did!!