I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Sunday, January 17, 2016

Rye Bread

6 cups warm water
2 packages yeast
1/2 cup sugar
3/4 cup molasses
2 Tbsp. melted lard or butter
4 cups rye flour
2 tsp. salt
2 Tbsp. caraway seed
White flour

Combine water, yeast, and sugar.  Add remaining ingredients and beat well.  Add enough white flour to make stiff dough.  Knead until smooth and elastic.  Pour a little oil in a large bowl.  Turn dough in oil to coat.  Allow dough to rise one hour. Punch down dough and knead briefly.  Shape into loaves.  Allow to rise about 30 minutes.  Bake at 375 degrees  for about 1 hour.  Makes 5 to 6 loaves.

This recipe is from my Mother's cousin, Mary Howard, of Elgin, Iowa.  It was in Aunt Opal's recipe diary she began in 1935.
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