Apple Strudel

I learned to make this from a friend's great-grandmother. She never wrote it down and allowed me to take notes once she felt I was ready. The first time I helped, I could only peel and slice apples. The next time, I got to help mix and knead the dough, so I could feel what it should feel like. The third time, I also got to help stretch the dough, fill, and shape. Finally, on my fourth visit, I could take notes and estimate amounts. I've used this recipe ever since.

INGREDIENTS 

DOUGH

1 egg, room temp
2 c sifted all purpose flour, plus additional as needed for the counter while kneading and to flour the cloth.
1/2 t pure vanilla extract
1/4 c melted clarified unsalted butter
1/2 c hot-from-tap water
pinch salt
1 T sugar

FILLING

3/4 c raisins soaked in water, juice, or a combo of water and brandy. Drained well. (optional)
6-8 peeled & thinly sliced apples (can soaked in water with a bit of apple cider vinegar while during prep but DRAIN WELL before using).
1 3/4 c FRESH white bread crumbs
1/2 c sugar
1/3 c unsalted butter
1/2 t cinnamon (optional)

INSTRUCTIONS

1. Soak raisins if using
2. Preheat oven to 375°
3. Warm a saucepan over a low flame -- to be used to keep dough warm while it's sitting
4. In a med bowl, whip the egg, sugar and salt together. Add and whip in the hot water and vanilla.
5. Slowly add the sifted flour, stirring with a fork to minimize any lumps. At some point, switch to your clean hand to continue to combine.
6. Turn the dough onto a clean floured surface and knead until very smooth and elastic.
7. Throw the dough roughly onto a floured board 15 times to help with gluten development
8. Roll the dough into a smooth ball, place on a plate, and cover with the warmed saucepan -- let the dough rest for 20-30 minutes
9. MEANWHILE
10. Peel and slice the apples
11. Fry the breadcrumbs in the butter with the sugar until just slightly browning -- set aside to cool
12. Drain the raisins and apples
13. Flour an old cotton/linen patterned tablecloth
14. Carefully work and stretch the dough until it's thin enough to see the pattern through the dough, forming a rough rounded rectangle
15. Using the 'best' long edge for the final seam, evenly spread 2/3rd's of the candied breadcrumbs onto about 3/4 of the dough, leaving the final seam area plain
16. Evenly spread the drained fruit in the same area as the breadcrumbs. Dust with (optional) cinnamon if using.
17. Spread the rest of the breadcrumbs over the apples
18. Starting at filled side, use the cloth to help roll -- LEAVE THE FINAL SEAM SIDE UP
19. curve the dough into a U shape and gently flop it into a buttered (or silpat) half-sheet (standard cookie sheet) baking sheet, making sure ends are well tucked to avoid leaks
20. Bake at 375° for 15 minutes, then reduce oven to 350° and bake an additional 30-35 minutes until just starting to brown
21. Remove from oven and immediately add a few slits with a sharp knife to vent the steam
22. Wait until cool or mostly cool to cut
23. Serve with a sprinkle of powdered sugar, a dollop of whipped cream, or a bit of cinnamon

TAGS: dessert, baked goods, special occasion, holidays, baked, fruit, recipes from the '30s, 30's, traditional

Aggression Cookies

Aggression Cookies Makes 70 cookies.

This was one of our favorite cookie recipes when growing up. When my brothers and I were small, we would 'help' my Mom make these cookies. She would dump the ingredients into a large bowl, and then with well-washed hands, the three of us would 'get our aggression or excess energy out' by squishing and mixing the dough until it was well combined. We would then take turns with which of us would scoop each cookie, which would then roll it into a ball, and finally, who got to smash it with a glass.

INGREDIENTS

• 1 Cup Butter, softened

• 1 Cup Flour

• 2 Cups Old Fashioned Oats

• 1 Cup Packed Brown Sugar

• 1 tsp Baking Soda

• dash salt

• 2 tsp vanilla

INSTRUCTIONS

1: Put all ingredients into a bowl.

2: Punch, pound, mix, mash...the more the better! Make sure all ingredients are incorporated evenly.

3: Scoop into 1-inch balls and place on a non-greased cookie sheet. Place 2 inches apart. Use the bottom of a glass to smash cookies flat.

4: Bake 10 minutes in 350 degree oven. Allow to cool completely before removing from tray (they will fall apart if not cool or if overcooked)

TAGS: dessert, baked goods, everyday, baked, oats, recipes from the '70s, 70's

Pulled Pork

 Pulled Pork  (serves 6-8)

I found this recipe in a local paper when I lived in my first apartment during college. It became a go-to recipe for feeding myself and my hungry roommates.

This recipe can easily be cut in half by halving all ingredients but keeping cooking times the same.  Do not over-trim the pork; the extra fat is essential to keeping the pork moist.

INGREDIENTS
1 (3- to 3 1/2-pound) boneless pork butt roast, lightly trimmed and cut into 2-inch chunks
1 small onion, peeled and halved
½         cup orange  juice (or 3 tablespoons cider vinegar plus 5 tablespoons water)

2          tablespoons sugar/brown sugar
5-6 garlic cloves, minced
1 tablespoon ground cumin or paprika
1 tablespoon dried oregano

½         teaspoon liquid smoke
Salt and pepper
2 bay leaves

INSTRUCTIONS

1. Combine pork, onion, and seasonings in InstantPot. Cover and cook until fork slips easily in and out of pork, 5 to 7 hours on high or 8 to 10 hours on low-- or pressure cook on high 60 minutes with 10-12 minutes natural release before venting.

2. Using a slotted spoon, transfer pork from slow cooker to large bowl. Using a potato masher, smash pork until coarsely shredded.  Remove and discard onion & bay leaves. 

3. Set InstantPot to SAUTE and reduce cooking liquid.  When reduced, return shredded pork.  

4. Season with salt and pepper to taste.   Serve with your favorite BBQ sauce and rolls/bread or tucked into tortillas with salsa, shredded cabbage or lettuce and salsa.

TAGS: pork, crockpot, crock pot, pressure cooker, main, slow-cooker, slow cooker, recipe from the 80's, '80s, for a crowd, college cooking