Conversion Charts and Substitutes

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Ruby Bevins' Sugar Cookies

  SUGAR COOKIES 1 Cup Margarine (or equivalent [I used avocado butter]) 2 Cup Shortening 1 Cup Granulated Sugar 2 Eggs (or sub out for alternative eggs) 4 Cups Flour minus 1 TBSP 1 Tsp Cream of Tartar 1 Tsp Baking Powder 1 1/2 Tsp Vanilla Cream butter, shortening and sugar.  Add eggs and beat well.  Add dry ingredients. Blend thoroughly.  Drop by teaspoonfuls onto ungreased cookie sheet.  Sprinkle with colored sugar and bake at 350°F for 5 to 10 minutes.
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Cassoulet

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It's been quite awhile since I last put together a batch of Cassoulet. So much so that I have forgotten it was an all day thing, even using the quick soak method for dried beans. While they are getting cool enough to place in the fridge, I will post the recipe here. As with the previous post regarding Bean Prep, this recipe also comes from the Northarvest. As will the next one. That's because, of the five recipes listed in it, these two are the only ones I ever really enjoyed. CASSOULET Ingredients: 1 Pound Navy Beans (or your own combination of beans equal to one pound) 1/2 Tablespoon Chicken Bouillon Powder 5 Cups Water 4-5 Slices Bacon, diced 1 Medium Onion, diced 2 Carrots, cut into 2-inch pieces 1 Bay leaf 1 Tablespoon Parsley 1 Tablespoon Celery Leaves or seeds 1 Teaspoon Salt 1/8 Teaspoon Black Pepper (either ground or fresh grind) 1 Pound Polish (or Italian or Chicken Sausage)  1 1/2 Pounds Ham Directions: Soak beans. Drain beans; discard soak water...
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Grandma Bavetz' Poppyseed Cake

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Instead of canned poppyseed filling, I am using fresh made poppyseed filling  because I have access to ground poppyseed. And instead of 2 cups sugar, I am substituting 1 1/2 cups honey.  I expect it to be absolutely delicious. Found the homemade poppyseed filling at www.allrecipes.com under Hungarian Poppyseed Filling Recipe.  But, just in case the link gets broken, here is the recipe: 1/2 pound poppy seeds (1 & 1/2 Cups) 1 Cup milk 1/4 Cup Butter 3/4 Cup sugar (called for cane, but I used coconut) pinch salt 2 Eggs, beaten Grind poppy seeds in a mill or grinder. Combine milk, butter and sugar in saucepan. Cook on low heat, stirring often, until sugar dissolves. Gradually pour about half of the hot milk into the beaten eggs, whisking constantly. Return the egg and milk mixture back to the pan. Continue to cook and stir until the mixture begins to thicken and coat the back of a metal spoon (Run your fingers down the coated spoon, i...
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