A Traditional Farm Life - German Chocolate Cake

A Traditional Farm Life

By Shasta Hamilton

 

Greetings from Enterprise, dear friends!   It’s the dog days of summer, and I’m dog-tired.  Triple digit temperatures coupled with additional duties at the restaurant have left me dragging at the end of the week.  There simply aren’t enough hours in the day!

I spent several mornings this week teaching my husband Michael the finer points of making lunch specials.

We are bringing back a daily lunch special Wednesday through Friday.  Instead of trying to make a completely different stand-alone meal each day, we will prepare an entrée that can be served with our regular array of sides.  Not only will this bring an additional choice to those not hungry for a sandwich, it gives our own family some more variety as well!

Fresh tomatoes are also adding a little variety to our diet these days.  The boys took some beautiful slicing tomatoes to the Enterprise Farmer’s Market Friday afternoon.  I wish I had time to can the extra ones they brought home, but, alas, there are just too many other things ahead of them on the to-do list.

Here’s one of them.  Our oldest daughter was recently asked if she could bake a German Chocolate Cake from scratch for a friend.  She loves baking cakes, but there was one small problem:  We’ve never made a German Chocolate Cake before.

We aren’t big coconut fans around here, so this time we were really starting “from scratch.”

In typical Hamilton fashion, I put the cart before the horse and started with the frosting recipe. It was easy to come by, as my brother requests German Chocolate Cake for his birthday every year.  My mother was more than willing to share her recipe.  She uses a cake mix, so it was time to choose the right “horse.”

First I consulted our “Fanny Farmer” and “Better Homes and Gardens” cookbooks.  Fanny Farmer’s recipe required separating the eggs and beating the egg whites--something I avoid at all costs.  The Better Homes and Gardens recipe looked like a possibility. I was hoping to find a recipe that used cocoa, but each one I found used Baker’s German’s Sweet Chocolate instead.

Since this was to be a learning experience, we went ahead and bought the German sweet chocolate.  Wonder of wonders, there was a recipe right on the back of the box! 

Now we were really getting somewhere.  It looked a little short in the salt and vanilla categories, so after consulting a chocolate cake recipe in my King Arthur Flour Baker’s Companion, I increased the salt and vanilla, and our oldest daughter rolled up her sleeves and got mixing.

The results far exceeded our expectations.  The moist chocolate cake coupled with the silky caramelized Coconut-Pecan Frosting was outstanding.  Our oldest son declared it his “new favorite cake” and requested another in a few short weeks when he has his next birthday. 

Because both the cake and frosting are from scratch, I’ll share the cake recipe with you this week, and keep you on the edge of your seat until next week for the final installment!

German Chocolate Cake

1 pkg. (4 oz.) sweet German baking chocolate

3/4 cup butter

1-1/2 cups sugar

3 eggs

2 teaspoons vanilla

2 cups all-purpose flour, divided

1 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk or sour milk*

Coconut-Pecan Frosting (next week)

1.   Preheat oven to 350 degrees.

2.  Cut parchment or waxed paper to fit the bottom of two (9”) round cake pans or three (8”) cake pans.  Spray pans with non-stick cooking spray, place paper on bottom of pan, and spray paper.

3.  Place chocolate and butter in a saucepan and heat until butter melts.  Stir until chocolate is melted and smooth. Move chocolate mixture to mixing bowl.

4. Add sugar and beat with mixer until blended.

5.  Add eggs, 1 at a time, mixing well after each addition.  Blend in vanilla.

6. Combine 1/2 cup flour, baking powder, baking soda, and salt.  Add to chocolate mixture; mix well.

7.  Add remaining flour alternately with buttermilk, mixing well after each addition.

7.  Divide batter evenly between prepared pans.

8.  Bake 30-35 minutes, or until toothpick inserted near center comes out clean.  Remove from oven and let cool in pan for 10 minutes.  Carefully loosen edges with a table knife, turn out from pan, remove parchment paper, and finish cooling on a wire rack.  Fill and frost with Coconut-Pecan Frosting.  Yield:  12 servings.

*To sour milk, place 1 tablespoon vinegar in a 2-cup measure.  Add enough fresh milk to equal 1 cup.  Stir well and allow to stand at room temperature 5 minutes before using.

Copyright © 2015 by Shasta Hamilton

Shasta is a fifth generation rural Kansan now residing in Enterprise, Kansas.  She and her husband own and operate The Buggy Stop Home-Style Kitchen with their six home-schooled children.  You can reach The Buggy Stop by calling (785) 200-6385 or visit them on the web at www.thebuggystoprestaurant.com.

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A Traditional Farm Life - Zucchini Bread

A Traditional Farm Life

By Shasta Hamilton

Greetings from Enterprise, dear friends.  Lock your car doors at church, folks, this is zucchini season!

It’s that time of year once again.  Gardens are beginning to overflow with fresh, flavorful goodies.  If you don’t have a garden yourself, you probably know someone who does and is more than happy to share—whether you like it or not!  Local Farmer’s Markets are a fantastic place to stock up as well. 

We’ve chosen not grow zucchini ourselves; it seems there is always someone ready to share their seemingly endless supply.  Today some dear friends who know we like zucchini bread gave us a “baseball bat” to shred for the freezer.  Personally, we think zucchini bread is the best way to use that fast growing “one that got away.”

We are finally enjoying tomatoes from our own garden.  Our daughters brought in a cute little basket brimming with them this morning.  It’s about time!

Now picture this:  It is a cloudy morning mid-July.  You are standing under a shade tree, half asleep, with your mouth propped open and your dentist is on one knee with arms extended high, sawing back and forth on your teeth with a file. 

I’m not making this up.  Our draft horse Jewel had the “pleasure” Tuesday of having her teeth “floated.”

Our vet, Dr. Sarah Mills, made a house call and filed the sharp edges off Jewel’s teeth that were making it difficult for her to eat properly. 

After sedating Jewel enough to make her sleepy, Doc Mills put a speculum in the horse’s mouth to keep her mouth open and promptly got to work.  My husband Michael held Jewel’s head while Doc used a variety of files to take off the rough edges.  While Jewel didn’t appear to mind her visit with the dentist, just watching the procedure was enough to make our human teeth hurt.

The next day was a historic day for us at The Buggy Stop.  We had the distinct pleasure Wednesday of serving 57 folks on a “mystery tour” with Great Adventure Tours out of Topeka.  Before their meal, lifelong Enterprise resident Ray Jackson hopped on the bus and gave them a guided tour of our fair city.

As our little Mom and Pop restaurant only seats 24, we made arrangements with the City of Enterprise to rent their Community Building just across the street from The Buggy Stop.  Hats off to our city employees who went above and beyond the call of duty to make this event a success.

As this was a “mystery tour,” the participants signed up not knowing where they would end up.  We assume Abilene was next on their itinerary, but the tour leader could not answer our query in order to avoid spoiling their plans.  (Ironically, we found out later one of the tour participants drove from nearby Chapman all the way to Topeka only to find out they were touring her home stomping grounds.  Isn’t that how it goes?)

If your garden—or your neighbor—hands you a tour bus full of zucchinis, roll up your sleeves and get shredding.  Divide shredded zucchini into 2-cup portions and place in reclosable freezer bags.  Flatten and squeeze out as much air as possible before completing the seal and freezing for zucchini bread all winter long.

The following Zucchini Bread recipe is a family favorite handed down to our family from my mother-in-law, whose mother gave it to her.  That makes our daughters at least the fourth generation baking up this special treat.  My mother-in-law uses white flour; if that is your preference see the note following the recipe for instructions.

Now, grab your nearest “baseball bat” and step up to the plate!

Whole Wheat Zucchini Bread

3 eggs

1 cup butter, melted

2-1/2 cups sugar

1 tablespoon vanilla

2 cups unpeeled and grated zucchini

  (If frozen, thaw and include liquid.)

3 teaspoons cinnamon

1 teaspoon nutmeg

3/4 chopped nuts (optional)

3 cups white whole wheat flour

1-1/4 salt

1-1/2 teaspoons baking soda

1/2 teaspoon baking powder

1.   Preheat oven to 325 degrees.

2.  Cut parchment or waxed paper to fit the bottom of three (8” x 4”) loaf pans.  Spray pans with non-stick cooking spray, place paper on bottom of pan, and spray paper.

3.  In a large bowl, beat the eggs.

4. Add sugar, butter and vanilla; mix well.

5.  Add zucchini, cinnamon, nutmeg and nuts; mix well

6. Sift in the flour, baking soda, salt, and baking powder; mix only until well combined.

7.  Divide batter evenly between prepared pans.

8.  Bake one hour, or until bread tests done with a few moist crumbs on toothpick.  Remove from oven and let cool in pan for 20 minutes.  Carefully loosen edges with a table knife, turn out from pan, remove parchment paper, and finish cooling on a wire rack.  Wrap any leftovers tightly in aluminum foil, label, and freeze for future use.  Yield:  Three (8”x4”) loaves.

Note:  If all-purpose white flour is preferred, reduce baking soda to 1 teaspoon and baking powder to 1/4 teaspoon.

Copyright © 2015 by Shasta Hamilton

Shasta is a fifth generation rural Kansan now residing in Enterprise, Kansas.  She and her husband own and operate The Buggy Stop Home-Style Kitchen with their six home-schooled children.  You can reach The Buggy Stop by calling (785) 200-6385 or visit them on the web at www.thebuggystoprestaurant.com.

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A Traditional Farm Life - Kosher Dill Pickles

A Traditional Farm Life

By Shasta Hamilton

Greetings from Enterprise, dear friends!  My daughters triumphantly ushered in the first red, ripe tomato from the girl’s garden this morning.  It was a mere 2 inches in diameter, so everyone present had to be satisfied with a thin slice of the first fruits of high summer.

The current abundance of cucumbers in the garden brings back to mind the joy of making pickles.  Since I’ll be teaching some folks on Saturday about canning pickles, a practice run after a two-year hiatus from pickling seemed in order. 

As a result, Thursday we took a “refresher course,” and got out the water bath canner, found the jars, lids, bands and assorted paraphernalia, and set to work.  It was with the fond recollections inspired by a visit from an old friend that I washed up those familiar canning utensils for use once more.

The last summer I actively canned was 2013, as summer 2014 was consumed by our baking for the Abilene Farmer’s Market.  According to our records, that summer we canned over 100 quarts of assorted pickles, 119 quarts of tomato products, 36 quarts of apple pie filling, plus 27 pints of “Mockberry Jam”—an unusual spread for bread composed of blended tomatoes, strawberry gelatin, and sugar. 

I don’t expect we will duplicate our “personal best” canning record of 2013 anytime soon, as the restaurant requires so much of our time these days.  Looking back, the more than 250 jars we processed seems a pretty amazing feat, but it was the end result of four months of canning several days a week—one canner load at a time. 

After all the washing, cutting, packing, and canning were over Thursday afternoon it was a delight to see those perpendicular pickle spears in the jars—even if there were only 4 quart this time around.

The following Kosher Dill Pickle recipe comes from an old Better Homes and Gardens Home Canning Cookbook. I’ve added additional instructions for folks these days not as familiar with the water bath canning process. 

With no brining involved, Kosher Dills are great first pickling project.  There are several tips we’ve picked up over the years to help make sure your finished pickles are crisp rather than soft. 

First, make sure your cucumbers are as fresh as possible.  We like to pick in the morning and pickle in the afternoon.  If you don’t have your own garden, Farmer’s Market cucumbers will probably have been picked the day of the market, so pickling the next day should be just fine.

Second, be sure to trim a thin slice off the blossom end of the cucumber.  This step removes an enzyme that causes soft pickles.

Third, do not over process the pickles, which cooks them and—understandably--softens them. 

Historically, pickles were fermented naturally in cellars without any heat processing at all.  In time, many were done by the ”open kettle” method, meaning the cucumbers, dill, spices, etc. were packed in the jars, a boiling brine poured over, and one at a time the jars were closed and left to seal at room temperature. 

The next progression was a 5-minute processing time in a boiling water bath.  The process was just like the “open kettle” method,” but the closed jars were placed in rapidly boiling water, covered, and processed for 5 minutes before removal to cool and seal.  Although this method is still widely used in rural communities today, it no longer conforms to modern recommendations.

Personally, I find it interesting to note that over the years “official” canning sources like “The Ball Blue Book” have gradually increased the processing time from 5, to 10, then 15 minutes. These days, a processing time of 15 or even 20 minutes is often recommended for pickles. 

If you’d like more information on current recommendations for home canning, please give Chelsi Myer at the Dickinson County K-State Research and Extension Office a call.  As a family we have benefited much over the years from K-State Extension literature.

Kosher Dill Pickles

2-1/2 lbs. pickling cucumbers

    (3 to 4 inches long)

  --larger cukes may be cut into spears

10 heads fresh dill

    (or 2-1/2 tablespoons dill seed)

5 large garlic cloves

5 tablespoons pickling salt

5 hot peppers (optional)

1 quart (5% acidity) apple cider  

    vinegar

    (do not use apple flavored vinegar)

3 quarts water

1.   Check 5 wide-mouth canning jars for cracks or nicks on sealing surface; wash in hot, soapy water and rinse thoroughly.  Wash ring bands as well.  Sterilize jar lids according to package directions, or by pouring boiling water over lids in a heat-proof container.

2.  Fill water bath canner about 2/3 full, cover, and begin heating on high heat.

3.  Thoroughly rinse the cucumbers.  Remove stems and cut off a very thin slice from the blossom end.

4.  In a large pot, combine the vinegar and water; bring to a boil.

5.  Place 2 heads dill (or 1/2 tablespoon dill seed), 1 clove garlic (peeled), and 1 tablespoon salt in the bottom of each jar.

6.  Tightly pack cucumbers into the jars, leaving a 1/2-inch headspace at the top of the jar.  (For larger cucumbers, slice into spears and pack vertically.)

7.  Ladle hot brine over cucumbers, leaving a 1/2-inch headspace.  Wipe rim clean with damp paper towel.  Place lid on top, and screw band on fingertip tight.  Place jars in rapidly boiling water with 1 to 2-inches above the jar lid.  (Add boiling water if necessary.)  Cover and process 15 minutes.  Carefully remove from boiling water and place jars upright 2 or 3 inches apart on a thick, dry towel, away from drafts.  Let cool undisturbed 12-24 hours.  When cool, test seals, wipe jars clean, and store.  For best taste, let stand at least one week before serving.

Copyright © 2015 by Shasta Hamilton

Shasta is a fifth generation rural Kansan now residing in Enterprise, Kansas.  She and her husband own and operate The Buggy Stop Home-Style Kitchen with their six home-schooled children.  You can reach The Buggy Stop by calling (785) 200-6385 or visit them on the web at www.thebuggystoprestaurant.com.

Keep up-to-date with everything in the Abilene Kansas Community!!

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A Traditional Farm Life – Buggy HOP Pancakes

A Traditional Farm Life – Buggy HOP Pancakes

By Shasta Hamilton

Greetings from Enterprise, dear friends!  Nothing says “summer” like fresh cucumbers on the table.  Our garden has blessed us with “Sweet Slice” cukes for the last week or so.  Now if we could just get some ripe tomatoes to go with them . . .

In other news fresh from the garden, our twelve-year-old son has been digging potatoes this week when he can squeeze in a little time in the evenings after other chores.  So far, it looks like the best potato crop we’ve ever had.  The Red Pontiacs are humongous—some of them are as large as Russet baking potatoes!  The Red LaSodas are the usual smaller red potato size.

We’ll definitely be planting Red Pontiacs again next year.  Our son notes the potatoes are the largest in the areas where we mulched the plants the deepest.  In these parts, the potatoes are right on the surface, rather than down in the dirt as well.  A win-win situation!

Between our recent purchases of tack and draft equipment and the lack of outbuildings on our place, we are painfully aware it looks like a used tack dealer collided with implement salvage yard.  But friends, sometimes it has to get worse before it gets better.

In order to care properly for all the miscellaneous gear we’re collecting for our horses, a tack room is in the beginning stages in the one outbuilding we currently have on the place.

We’re working on clearing the concrete pad north of the house for implement storage.  When the overgrowth, scrub trees, and years of dirt are cleared away, the boys will be able to pull through and drop off equipment circle-drive style.  Our treasure trove of used farm implements will then have a home of their own away from their current abode on the front yard.

Meanwhile, back at the restaurant, we were delighted by a surprise visit from Marci Penner and WenDee LaPlant of the Kansas Sampler Foundation Wednesday noon.  Marci and WenDee are preparing a second edition of the Kansas Guidebook for Explorers to be available in 2016.  They are again touring every one of the 626 incorporated cities in Kansas to glean information for the new Guidebook.

I was privileged to hear Marci speak this past May 9^th at the Eisenhower Presidential Library regarding tourism in Kansas, and it was an honor to speak with her again and introduce them to The Buggy Stop.

The May 9^th presentation included multiple pictures of pancakes the pair has eaten at restaurants all across Kansas.  Not being an establishment that serves breakfast, we weren’t able to throw our hat in the ring Wednesday. 

Their loss is your gain, however, because I’ll share with you our family’s favorite pancake recipe.  (By the way, if you’re not serving a crowd at your own House of Pancakes, simply cut the recipe in half or freeze the leftovers for a handy snack another day.)

Buggy HOP Pancakes

2-1/2 cups all-purpose flour

1/2 cup sugar

2-1/4 teaspoons baking powder

2 teaspoons baking soda

1/2 teaspoon salt

3 cups milk

1/2 cup vegetable oil

2 eggs

1.  In a large bowl, whisk first five ingredients until fully incorporated. 

2.  In a small bowl, whisk together the milk, vegetable oil, and eggs.

3.  Add wet ingredients to dry and whisk until smooth.  Let stand 5 to 10 minutes while griddle heats (325 to 350 degrees.). 

4.  Lightly grease griddle and pour on 1/3 cup batter for each pancake.  When bubbles form and break, turn pancake and cook until bottom browns. Serve warm with plenty of butter and maple syrup. Yield:  About 24 (4-inch) pancakes.

Copyright © 2015 by Shasta Hamilton

Shasta is a fifth generation rural Kansan now residing in Enterprise, Kansas.  She and her husband own and operate The Buggy Stop Home-Style Kitchen with their six home-schooled children.  You can reach The Buggy Stop by calling (785) 200-6385 or visit them on the web at www.thebuggystoprestaurant.com.

Keep up-to-date with everything in the Abilene Kansas Community!!

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