Cheryl's Gourmet Grains Hot Cereal

Kirsten & Scott, the generous hosts sharing their new home

Christmas 1991

These pictures are from the Christmas when Brandon was just finishing his mission in Seattle, and we all converged on Kirsten & Scott. I thought there were a lot more family pictures, but then I realized we have a video with lots of details. Willy B. and his new train, Cheryl and her new microwave, and reading through the family memories on the calendar, Erik taking the candy out of Scott's stocking and giving it to everyone, Cheryl and Kirsten reminiscing on the Donny Osmond poster, etc. So much fun when we are all together! 

John & Cheryl, Mom, Dee & Scott, 

Brandon, Jared, Brenda

Steven's Pass, Washington

Kyle, Mom, Dee, Erik, Tacia, Kirsten, Jason, Doug, Brenda, Michelle

(Sorry, this one is washed out)

Kyle, Brenda, Scott, Michelle

John and William

William, John, Scott

Zoo Lights at Point Defiance

Scott, Jason, Kirsten, Kyle, Scott, Brenda, Jared, Dee

Scott & Kirsten sandwich Kyle

Mom, Kirsten, Kyle, Jason, Jared, Scott B. (?), Brenda,

Erik, Scott, Dad

baby Jesus = Kyle

Joseph = Jared

Mary = Michelle

? animal = ??

wisemen/wiseguys = Scott B., John

shepherds = Erik, Jason

see cast of characters above, then add Angel = Kirsten

photographer = Kirsten

Scrabble and Boggle are the standard family games. 

By this picture, the journal read "Jason challenges everyone to Battleship".

Dad, Jason, Brandon

day is done—12-25-91

Scott B., Kyle, Scott, Sarah, John

Merry Christmas family!

Cheryl's Gourmet Grains Hot Cereal

1/4 c. each of millet, red wheat, white wheat, oat groats, barley and brown rice (or use 1-1/2 c. of mixed grains)

Boil 4+ cups of water; add the mixed grains and 1/2 to 1 t. salt. Boil on stovetop for 2 minutes. Preheat oven to 350°. Cover pot; place in oven overnight. In the morning, heat individual bowls. Serve with brown sugar, milk, raisins, etc. Can use leftover cooked cereal in bread making.

Dee note: I received this recipe from Cheryl when we lived around the corner from each other in Utah. It was so fun to have the two of us nearby, with Stephanie just around another corner (and another, and another...depending on which move!). And then Mom was just half and hour away. Those days were wonderful! This Christmas I decided to mix up a huge batch of these grains and give it out as Christmas gifts this year for VTees, HTees, friends, etc. Not that sweets aren't great (Mom's candies are divine!), but sometimes it's nice to get a non-sweet treat. I think the next time I have my wheat grinder out, I'm going to put some of this through and come up with a 'Cream of Six Grains' cereal. Hmm...what do you think?

by Cheryl, Barbara's daughter
and Dee, wife of Barbara's son Scott

Kyle and Dee

Mom's Christmas Candy

Alan, Barbara, Scott and Karen at Christmas, 1960

I thought we should do a post on Mom's Christmas Candy. She's famous for it. All her friends and neighbors wait to get it every year. And the rest of us look forward to her sharing with us when we come to visit. And Dad said she's making it this week! Here are a few recipes from her cookbook. Knowing Mom, she doesn't really follow them; so if we do, they won't turn out with her candy magic! You can get more recipes from her cookbook by clicking on Barbara Doney on the top of the page.


DIVINITY
2-2/3 c. sugar
2/3 c. light corn syrup
1/2 c. water
2 egg whites
1 t. vanilla
2/3 c. nuts, broken

Stir sugar, corn syrup and water over low heat until sugar is dissolved. Cook, without stirring, to 260° on candy thermometer (or until small amount of mixture dropped into very cold water forms a hard ball). In mixing bowl beat egg whites until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites. Add vanilla, beat until mixture holds its shape and becomes slightly dull. Fold in nuts. Drop mixture from tip of buttered spoon onto waxed paper. Do just 1 batch at a time.


ENGLISH TOFFEE
1 c. sugar
5 T. water
1/2 lb. butter
1 t. vanilla
1 c. walnuts
Chocolate chips

Cut walnuts coarsely and scatter on cookie sheet; set aside. Stir butter mixture constantly in heavy pan on highest heat. Mixture will appear fluffy. When mixture start to leave side (10 to 12 minutes) turns amber (250°) and starts to smoke slightly, remove from heat and pour over nuts. Spread chocolate chips on top.

PEANUT BUTTER BALLS
1-1/2 c. peanut butter
1 c. honey
26 graham cracker squares, crushed

Mix honey and peanut butter together. Add crushed crumbs. Mix well. Mold into small balls and chill. Drop into melted dipping chocolate and lift out with two-tined fork.

Barbara and Alan at Michelle's wedding reception, 2007

Finally, when we visited with Mom and Dad last year, she helped me make my favorite candy (acquired taste from BYU roommate) called Seafoam. I read through the Seafoam recipes and almost all of them are similar to Divinity (see above recipe). We tried this recipe, and it turned out perfect. Mom tried it; I tasted it : ) She even used it on her candy gift plates last year. Yum!

SEA FOAM 

1 c. white sugar
1 c. dark Karo syrup
1 tsp. vinegar
1 tbsp. baking soda
1 lb. light chocolate to dip [or dark...hello!]
Candy thermometer

In medium pan combine sugar, syrup and vinegar; bring mixture to boil over high heat. Reduce to low heat and cook slowly until temperature reaches 300 degrees F. Do not stir while cooking. (This allows candy to remain porous.) This takes approximately one hour. Remove from heat. Gradually add baking soda while stirring. Pour into buttered 8x8x2 pan. After candy is cool break into small pieces and dip into chocolate. [or just have it plain!] Put on waxed paper to cool. Melt dipping chocolate in a double boiler. This is a fabulous Christmas treat!

http://www.cooks.com/rec/doc/0,1647,154173-244203,00.html

Cream Cheese Coconut Pecan Pound Cake, Jan Black's Delicious Blueberry Pie

Brandon and Cheryl's families celebrate Thanksgiving 

together in New Hampshire 2010

This cake is possibly the best thing I have ever cooked!
I am also sending David's mom's amazing blueberry pie recipe.

Cream Cheese Coconut Pecan Pound Cake
Cream together:
1 .5 c. butter, softened
1 (8 oz) package cream cheese, room temperature

Slowly add:
3 c. sugar
6 eggs

Add:
1/2 t. salt
1/2 T. vanilla
1/4 c. buttermilk
3 c. flour

Add:
1 c. chopped pecans
1/2 c. coconut

Bake 90 minutes at 325 in a greased and floured 12-cup tube pan or bundt pan.
Cool, then top with cream cheese frosting.



Jan Black's Delicious Blueberry Pie

1 (9”) baked pie shell
5 c. blueberries
1 c. sugar
3 T. cornstarch
½ t. salt
1 c. water

Place 1 c. berries in saucepan. Chill remaining berries. Add sugar, water, cornstarch and salt to saucepan. Cook over low heat until clear.Remove from heat. Add chilled berries. Mix well. Cool combined mixture for ½ hr. Pour into pie shell. Refrigerate until set. Top with Cool Whip.

by Stephanie, wife of Barbara's son Brandon

12 Hour Rolls

Orville and Zelda E. 60th wedding anniversary portrait —1989

Dean, Lynn, Daryl, Gordon (along with their wives) were able to be with their parents in Logan, Utah.

The other two sons—Alan and LeGrande—would have enjoyed being together also.

This recipe, from Grandmother's cookbook, is our favorite for special occasions and holiday meals.

TWELVE HOUR ROLLS (from INES, Zelda's sister)

1 yeast cake 1 T. sugar 1/2 c. margarine 1 c. milk, scalded and cooled

1/2 c. sugar 3 eggs 3/4 t. salt 3-1/2 to 4 c. flour

Crumble yeast cake and add sugar and mash until it becomes a liquid.  Add milk, butter, sugar, salt and egg.  Mix thoroughly and add flour to make a soft dough.  Allow to raise 5 or 6 hours.  Place on bread board and knead very little.  Dough is soft and should remain soft.  Divide dough in half.  Roll each half in a circle about 1/2 inch thick.  Spread with melted butter.  Cut pie fashion into 16 pieces.  Roll up each loosely from large end to small.  Place on buttered cookie sheet and allow to raise 5 or 6 hours.  Bake 375° for 20 minutes or until brown. [We like using Barbara's Parkerhouse method of shaping the rolls.]

The Grandparents were able to also have some of the grandchildren and great-grandchildren to help celebrate. Dad and Mom were in Alaska, but Kirsten, Cheryl/John, Scott/Dee/Jason/Erik represented that branch of the family tree.

Wish we could be together with family at the holidays. Enjoy it if you are together!

Cloud Biscuits, Corn Bread

This picture was taken from the little photo album that Mom put together for Scott. It was in 1960, just before he arrived. I'm guessing she probably would have had biscuits and cornbread (hopefully not in the same meal) since they were living in Kentucky. These are two of our most used recipes from Barbara's cookbook.

CLOUD BISCUITS

2 c. flour 1 T. sugar 4 t. baking powder 1/2 t. salt

1/2 c. shortening 1 egg, beaten 2/3 c. milk

Sift together dry ingredients; cut in shortening until mixture resembles coarse crumbs.  Combine egg and milk; add to flour mixture all at once.  Stir until dough follows fork around bowl.  Turn out on lightly floured surface and knead gently about 20 strokes.   Roll to desired thickness and cut with biscuit cutter.  Place on ungreased baking sheet and bake in 450° oven for 10 to 14 minutes.  [Dee's lazy version: I don't knead/roll/cut; just do drop biscuits. We also need to lower the temp on our oven. And to be sure our cholesterol is high enough, we top them with sausage gravy. Mmm!]

CORN BREAD

1 c. flour 1 c. cornmeal 3/4 t. salt 1/2 c. sugar 4 t. baking powder

1 c. plus 2 T. milk 1 egg 1 T. oil 2 t. oil

Sift dry ingredients together.  Add milk and eggs.  Beat 1 minute.  Add oil and beat 1 more minute.  Place 2 t. oil in bottom of 9 x 13" pan.  Pour in the batter and bake in 450° oven for 25 minutes. [We like using 1/2 whole wheat flour and baking in a cast iron skillet.]

Happy Holidays!

Erik the Oompah Loompah

1990

The holidays are just around the corner! In fact, along with Dinner in a Pumpkin and Caramel Apples, we always have to make Mom's Caramel Popcorn in October. It's the baked kind—our favorite. I'm including the recipe in this post. I also wanted to point you to my holiday treat for you. I've included all the recipes in both cookbooks previously 'published' for the family. If you look under the Katmai Roost banner, you can click on Mom's or Grandmother's cookbook. So far—in this 2.0 version—the recipes are just 'dumped' on the page, but I hope to do some better formatting later. It would be great if the recipes in the index would be clickable, and take you exactly to the recipe. I need to brush up on my html first. If anyone would like to do that for me, that would be great! In the meantime, if you want a recipe, you can check the table of contents, then scroll down to find the recipe.

Caramel Corn

2 sticks margarine or 1 margarine & 1 butter 2 c. brown sugar 1/2 c. white Karo syrup

1/2 t. salt 1 t. soda 7-1/2 qt. popcorn

Cook butter, brown sugar, syrup and salt for 5 minutes. Remove from heat and stir in soda. Pour over popped corn, mix and put in flat pans. Bake at 200° for one hour. Stir every 15 minutes. Can be stored in sealed containers.

by Dee, wife of Barbara's son Scott


p.s. to Cheryl: 
Didn't Parker use this costume after Erik? Do you still have it? 
Maybe Ian could use it next year : )

Multi-Grain Bread

Here is a wonderful bread recipe I got recently from my dad.  Even my kids like it.  :)  Since it is marching band and soccer and cross-country season, those are the photos I have recently. 

Dad's Multi-Grain Bread


Preparation:  Boil these for ten minutes - until the water is in the softened seeds.


1/3 cup millet
1/3 cup quinoa 
1-1/3 cup water
(You, of course, noticed the ratio of seeds to water is 1:2)


Sometimes I put in 1/3 cup wheat and another 2/3 cup of water.  Wheat takes twice as long to cook as the other seeds, so I put in all 2 cups of water and boil the wheat for ten minutes and then just add the other seeds.  (I do not remember if I used the wheat in the bread I gave you.)


Set these aside and cool—you do not want to kill the yeast.


The bread itself:


6 cups water
4 Tablespoons yeast
2 Tablespoons salt ~ this is what gives the bread it's flavor, not enough means no flavor, too much is not good either.  I kind of heap the spoons, but it is way less than three spoons.
1 cup oil.  This seems to be one of the places where there is room for variation.  I have used margarine, olive oil and canola oil and can't taste the difference.  The stuff I gave you was canola.
1/3 cup honey.  I have some old five gallon (plastic) buckets of honey I bought from a friend dirt cheap it is wild flower honey and dark with almost molasses taste. (He was a bee keeper and could not sell the wild stuff for nearly as much, but that is what is available in the Texas winter time and the bees keep busy.)  The Pepperidge farm bread has molasses.  I have made it without the honey and I think the biggest difference is the time it takes to rise, it also makes you use a little more flour because honey is a moist ingredient.  I have used molasses instead of honey and it is good.


1/3 to 1/2 cup flax seed.  When you go to Winco to get the seeds, get the cheapest flax seeds.  Some are about twice the cost of the others, the nutrition is the same and with the bread you will not be able to tell the difference.  The benefit is the Omega 3 oils in the seeds.
13 to 14 cups of whole wheat flour.
I put the yeast, salt, oil and water in the bowl with the seeds first.  


Add all but the last cup or two of flour.  It is easy to add more as you need it.  This is something you will learn with the first batch or two.  But you want to add enough flour to be able to knead the dough and not have it stick to your hands.  That comes as you work the gluten molecules - kneading makes them stick together to become a much larger elastic-like polymer.  Not enough flour and the bread falls like a cake when you pull it out of the oven.  Too much flour makes the dough stiff, hard to work and it comes out dry.  It is hard to tell exactly how much flour in a recipe because it varies with the moisture content of the flour itself.  We have more moisture in the air than you do, so I would need a little more than you need.  (I hope that makes sense.)  


After you have kneaded the dough with not enough flour, add more until you can knead it and it comes away from the bowl and your hands easily.  Whole wheat flour does absorb a little moisture as it rises.  (Basic white flour without the wheat germ and husks does not do this.)


All told, I knead it for about 10 or 15 minutes.  (It is easy, I think of Obama, and work out all of my frustrations with a vigorous thumping.)  The total time commitment is about 20 - 25 minutes from start to letting it rise.  (Not counting the seed preparation, but that can be done a day or two in advance.)  


Set the dough aside and let it double in size.  I put it in the oven and just turn the light on to bring the temperature up to a little over room temperature because I am impatient.  Experts will all tell you the bread is better if you let it rise in a cooler place, but I have tried it and can't tell the difference.  


After the dough has doubled, punch it down and divide it into bread pans.  This gives five loaves.  Four of them will be the size I brought you, one a little smaller.  If you leave out the seeds, use less flour and you will get four loaves.  I spray the pans with generic oil spray.  When I get the dough in the pan, I turn it over, it leaves the stuff with a light coat of oil on the top and still enough to oil the pan.  That way it both comes out of the pan and does not dry as it raises to loaf shape.  One of the things I do is take the dough for a loaf and turn the edges down with my fingers until I have a surface that looks like it could be a smooth loaf, that is the stuff that goes into the bottom of the pan first.  When I have put it in the pan, I take it out, turn it over, and put the surface that has had the edges tucked into it on the bottom.  It gives a loaf that looks a little better.


Once the bread is in the pans, Let it rise again.  


Cook at 425 degrees for 30 - 35 minutes.  Because I let the bread rise in the oven, I just turn the oven on and let the cooking start as the oven comes to temperature.  I leave it in for 38 minutes.  


When the bread is done, I cool it on a wire rack.  Jannet does not like a harder crust, so I take a stick of margarine and rub it on the top of the loaves so the crust softens.  I probably use about 2 tablespoons of a stick on my five loaves.  I take it out of the pans within a few minutes of pulling it out of the oven so it does not sweat and give soggy crust.  You will not be able to slice the bread as soon as it comes out.  Let it cool a little first.


Good Luck!     
Love, Dad Hatch

p.s. and this just in from Tyler via Facebook:

"hahaha, i took the buffalo Wild Wings challenge, 12 wings, 

6 minutes to eat them, and no food, drink, or finger licking

I did it in 5 minutes 8 seconds"

by Stephanie, wife of Barbara's son Brandon

Cottage Cheese Wheat Bread

Grandmother E. with Kyle — September 1990

One of the great treats when visiting Cache Valley was eating Grandmother's Homemade Wheat Bread. It was always the very best—so light and delicious. I tried since 1982 to made bread; even with using her recipe, my loaves were more like bricks. She would give me pointers when I asked, but was perplexed that mine didn't turn out. Hers always did. I know that Barbara also makes a cottage cheese bread, so we'll have to post her recipe also. Mom's bread is also always so wonderful. Now, I cheat and make a version in my bread machine. I've posted both the 'real' recipe, and the cheater version below.

Daily Whole Wheat Bread (Grandmother's favorite)

2 c. water

1/2 c. instant potato flakes

1/2 c. sugar

1 T. salt 

1/4 c. oil

3 T. yeast

2 c. cottage cheese

1 t. soda

2 eggs, beaten

8 c. whole wheat flour, freshly ground, or white flour

Heat water to boiling.  Add instant potato.  Mix well.  Add sugar, salt and oil.  Cool to warm.  Add yeast.  Heat cottage cheese to lukewarm.  Add soda to cottage cheese.  Add eggs.  Mix all liquids.  Add flour.  Knead.  Let raise until double.  Let raise again.  Shape into loaves and let raise.  Bake at 400° for 10 minutes and then at 350° for 25 minutes.

Grandmother did not like to have us take pictures, but we were able to get the one above as she was holding Kyle. He turned  20 this week. Five days after he was born, his great-grandfather E. passed away. I remember being so sad that Kyle wouldn't get to know this great ancestor. We gathered in Cache Valley. The picture above shows Dee with cousin Susan, Kyle, Erik and an aunt? (someone help me with identifying here.)  — September 1990

Dee's Cheater Bread Machine Version of Cottage Cheese Wheat Bread

1 c. warm water

1/4 c. cottage cheese

3 T. oil

3 T. sugar or honey

2 T. dry milk

2 T. ground flax

2 t. salt

2 c. wheat flour

2 c. white flour

2 t. instant quick rise yeast

Put all in bread machine in order. Turn on regular white bread program. Can add cooked cereal or cooked whole wheat or sunflower seeds, etc. when machine "beeps" to add items. I like to take out with 20 min. remaining in program, so the crust is not so hard. Haven't tried adding potato flakes, but will after reviewing Grandmother's recipe. Experiment! Makes 2 lb. loaf.

Barbara, holding William's hand, with Cheryl, Doug, Aunt Tana, Michelle, Jan and Kyle — September 1990