Tag Archives: AZ

Waffle Iron Cookies

 

Waffle irons and instructions

When my sister, Paula Kaser Price, inherited our mother’s waffle irons and the oil-stained recipe , she also inherited memories and tradition. Paula’s story gives us a  great example of how donning an apron can lead us back to our memories of those family members long gone. Besides traveling back in time, the story travels from Hilliard, Ohio to Scottsdale Arizona to her home today in Virginia.

UPDATE: Paula adds, “It is a team effort as one cook frys the other dusts each cookie with powdered sugar. They are delicate so the rule is if any break the cooks must eat them immediately.”  And what a shame that would be!

A Note From My Sister, Paula Kaser Price

In later years Mom and I spent  a day making waffle iron cookies. The boys were sent away and we started cookin’. We had a wonderful time especially when the “boys” (Dad, Wayne, Eric and Aaron) showed up and gobbled them up getting powered sugar everywhere. Several dozen cookies were carefully hidden away before their arrival.

  Dad, Paul Kaser; Wayne Price (my sister’s husband); Eric and Aaron (my sister’s sons. Aaron’s name is Paul Aaron and he now goes by Paul.).

Paul and I carry on the tradition spending a day making them then distributing waffle iron cookies to friends. Still use the stained recipe paper with Mom’s handwritten notes.

The Original Recipe

Because each cookie is made individually, given time to dry then sprinkled with powdered sugar, it is a time consuming and messy project. We always made at least a double batch, many times a double double batch. Mom wrote the doubled amounts on the recipe. The recipe came with the box of irons that are  in the shape of a snow flake and a Christmas tree.

Waffle Iron Cookie Recipe

Recipe for waffle iron cookies with Mother’s hand-written doubling amounts

The past several years, because the recipe paper is torn in half and so oil soaked as to be difficult to read, I have thought I should rewrite it on clean paper. Then I reject the idea because using that recipe paper with Mom’s calculations is like having her spirit there watching over Paul and me and joining in with our fun listening to Christmas music, laughing, getting powdered sugar everywhere, anticipating the joy our labor will bring and the happy exhaustion at the end of the day.

So like Mom and I did In the 80s standing around the counter in my little house on Latham [Street, Scottsdale, AZ],  Paul and I  stand around the counter in our little house in the woods and fry us up some Christmas cookies.

Waffle Iron cookies with Santa

Sorry they don’t ship well. Also sorry I wondered down memory lane. Oh well, it is that time of year.

PS. Do you recognize the table cloth under the waffle box? It was always on the Christmas dining table in Hilliard. I think I remember being with Mom when she bought it at Lazarus [Department Store in Columbus OH].  Unfortunately now I can only use it folded in half as there is an ever growing hole on one side.

Recipe for Waffle Iron Cookies, AKA Rosettes

Waffle Iron Cookies

Allergy Egg, Milk, Wheat
Meal type Dessert
Misc Child Friendly, Pre-preparable
Occasion Christmas
Region Swedish
Mother made "waffle cookies", a deep fried confection known as rosettes in Scandinavian countries.

Ingredients

  • 2lb shortening or oil (For frying)
  • 1 cup flour (Sifted or fluffed before measuring)
  • 1/2 cup evaporated milk
  • 1/2 cup water
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 egg (Beaten)
  • confectioner's sugar (To sprinkle over finished waffle cookie.)

Directions

1. Heat about 2 inches of oil or shortening 350 degrees
2. Mix milk, water, sugar, salt and egg together. Stir slowly into flour, then beat until smooth. Batter should be smooth and alost as thick as cream.
3. Heat waffle iron (rosette) in hot oil.
4. Dip iron into batter being careful not to get batter on top of the iron.
5. Dip the battered iron into the oil. As soon as batter begins to separate from the iron, gradually lift it up and allow Waffle to drop off into oil. When waffle is brown on one side, turn to brown on other side. Remove waffle from oil. Drain on paper towel.
6. Sift confectioner's sugar over the waffle when cooled. (Optional: add cinnamon and/or nutmeg to the sugar)
7. Store in air tightly covered container. May be reheated in warm oven.

A reader asks about the term “fluffing the flour”. Here’s my source.  I suggest this alternate because I realize to younger cooks, the flour sifter is a relic of the past.  Sifting is no longer “a thing.”  Do you use a flour sifter?

 

Recipe for Stuffed Peppers.

recpe for Stuffed peppers cooked

Hariette Kaser’s recipe for stuffed peppers, cooked

The U. S. Department of Agriculture has declared this week National Farmer’s Market Week. Every week is Farmer’s Market Week for me. I go to a farmer’s market almost every Sunday because I love fresh, locally grown vegetables and fruit. Sometimes, like when red bell peppers are on sale, I get inspired to make, or say, Harriette Kaser’s recipe for stuffed peppers.

Besides the displays are so beautiful, I feel like I’m walking through a museum of still lifes.

Vegetables from Farmer's Market

A rainbow of veggies from Dragoon, Arizona at the St. Philips’ Plaza Farmer’s Market in Tucson

I even take pictures of the stuff I bring home before I store it, because it looks so great.

 

Farmers Market

Eggplant and friends

Do I have you in a vegetable frame of mind? And of course, like everything that has to do with food, these vegetables make me think of family.

Of course,most of my ancestors did not have to go to farmer’s markets because they had their own kitchen gardens. I mentioned that Mame Butts Kaser’s mother Ann Marie was known for her beautiful gardens, particularly the flowers.  When you drive the rural roads  of Ohio in the summer time, you’ll see neat garden patches beside every farm house.  And everyone plants flowers along with the vegetables. Ken’s mother, Agnes Badertscher grew a productive garden, but ringed it with flowers for cutting.  My grandmother, Vera Anderson did the same.  My father loved to plot a garden wherever he lived. 

Farmer’s Markets are as old as agriculture, and indeed in many places in Europe were the reason that a town grew up. We can still go to wonderful farmer’s markets in Italy, France, England, Ireland and other countries our ancestors came from. So if you don’t have time or space to garden like your ancestors did, find your nearest farmer’s market.

I wonder if the village of Clark Ohio, where so many of my Kaser ancestors lived, had a farmer’s market in the old days?  I wonder what my Kaser relatives raised in their gardens?  I’m sure they had gardens, because most of them were farmers and many stayed right there in Clark all their lives, living next door to each other. Did my great-grandmother Catherine Sampsel Kaser have a garden right up into her 80s? She lived a long life, near her children, according to census reports.

And did her family love a recipe for stuffed peppers as much as my father did? And did she call them mangoes? And why did Ohioans call bell peppers “mangoes” anyhow?

Making Canned Food--Red Peppers

Red Peppers for Ready to Make Grandma’s Red Pepper Jam

I might have better answers to these questions if I actually knew any of the Kaser relatives. Although my father’s father had six brothers and sisters, and I know of at least twenty Kaser cousins that my father might have met, and those cousins had lots of progeny, too, we weren’t in touch. More about that on Thursday when I try to find out why with all those cousins, my father didn’t seem connected to his extended family.

My mother, Harriette Anderson Kaser, had a recipe for stuffed green peppers, but I like to use red bell peppers when they are in abundance at the end of summer. (I can’t ALWAYS make Grandma Vera’s Red Pepper Jam.)

So one of the ways I changed my mother’s simple recipe for stuffed peppers is to trade red for green.  I’ll give you her recipe, but there are many ways you can make stuffed peppers.

I like the Greek version (Gemista), peppers or tomatoes stuffed with bulgur wheat, a few raisins and a touch of cinnamon and topped with feta cheese..  I also like stuffing them with other vegetables for a change from ground beef and rice.

I’m really not sure what mother seasoned her stuffed peppers with, but I added some oregano and garlic salt and cumin for seasoning, and some turmeric, because I sneak it into everything for its health benefits.

Stuffed red peppers

Harriette’s stuffed red peppers before cooking

Harriette’s Stuffed Peppers
Recipe Type: Entree
Cuisine: American
Author: Vera Marie Badertscher
Harriette’s stuffed peppers adapted
Ingredients
  • 6 small or 3 large green or red bell peppers
  • 1/2 lb ground beef
  • 1/2 C uncooked rice
  • 1 can diced tomatoes
  • parsley
  • salt and pepper
  • 1 C grated cheddar cheese
Instructions
  1. Crumble and brown ground beef
  2. Cook 1/2 C rice in 1 C water until water is absorbed (about 25 minutes for brown, less for white)
  3. While the meat and rice are cooking, cut peppers in half (lengthwise for long, but just cut top off of small ones and set it aside). Scrape out seeds and membrane.
  4. Stir together rice, meat, seasonings.
  5. Fill the pepper shells. (put the top back on like a hat if you’re doing smaller peppers)
  6. Top with grated cheese.
  7. Bake at 350 degrees for 20-25 minutes.
Notes
Although mother would have used white rice, I used brown. And certainly, if you have some leftover rice at hand–use that. She might also have substituted a crumb topping for the cheese, depending on what was at hand.