FC: Family Favorites! | Boyce Recipes
1: This cookbook represents the traditional entrees, salads, desserts and breakfasts in our family currently, with a focus on capturing the recipes passed down to Anne Fredine by her mother, Mabel. Many of the recipes that she learned were passed down from generations before her. I hope this is the first edition of an ongoing labor of love that will allow the family to share the recipes for the foods that are becoming traditions in their households. -Richard Boyce
3: Table of Contents Sourdough Waffles Cranberry Relish Cabbage Salad Brunswick Stew Chicken Seville Mrs. Comer's Chocolate Cookie Crackles Huckleberry Pudding (Mt. Cobb) Ginger Snaps Brazil Nut Sensation Chocolate Drop Cookies Sesame Seed Cookies Filled Cookies Mexican Wedding Cakes Chocolate Fruit Patties
4: Ingredients 4 cups water 4 cups flour 2 cups sourdough starter 1 egg 2 tbsp vegetable oil 1/3 cup powdered milk 2 tbsp sugar | Directions Combine flour, water and starter in a bowl. To maintain the starter, put two cups back in your starter container. Cover the bowl with a towel and store in a warm spot overnight. The next day, add an egg, oil and powdered milk. Mix vigorously with an egg beater. In another bowl, mix sugar, salt and baking soda. Mix thoroughly. Sprinkle this mixture over the batter and fold in. Pour batter onto a hot waffle iron with chopped pecans. | Sourdough Waffles | 1/8 tsp salt 1/4 tsp baking soda Chopped pecans
6: Cranberry Relish | Ingredients 2 12oz bag of fresh cranberries 1 navel orange 1 lemon 1/3 cup sugar | Directions Pour bag of cranberries into large bowl of water. Pick over cranberries and rinse thoroughly. Grind or slice cranberries into a bowl. Add zest of orange, then dice orange into quarter inch cubes and add to bowl. Add zest of lemon, then juice into bowl. Mix in sugar. Refrigerate, preferably overnight. | Do it Richard's way - grind the cranberries in a meat grinder on the coarse setting. | HELPFUL HINT:
7: Cabbage Salad | Ingredients 10 oz bag of shredded cabbage 1/2 cup roasted, salted peanuts 1 apple, diced 1/2 cup mayonnaise 3/4 tbsp sugar 3/4 tbsp vinegar 1/8 tsp celery salt | Directions Combine mayo, sugar, vinegar and celery salt in a small bowl. Combine cabbage, peanuts and apple in a large bowl. Mix the dressing into the cabbage mixture. Serve.
8: Brunswick Stew | Ingredients 4 lbs chicken parts 2 onions, sliced 1 lb frozen baby lima beans 1 lb frozen corn niblets 16oz can of diced tomatoes 2 Tbsp fresh bacon drippings 1-2 Tbsp Worcestershire sauce salt and pepper 1/3 cup red wine 3 cups cold water | Directions Slice the onions and fry them in the bacon grease, and as they begin to color add the chicken, cut as for frying, and salted. Fry over a low fire, turning to brown on both sides. When done, pour off the grease and put chicken and onions in a pot that is heavy enough not to let its contents burn, or a crockpot. Add 3 cups of water, tomatoes, Worcestershire sauce, wine, salt and pepper. Cook for 1/2 hour over a very slow fire, then add lima beans and corn. If using a crockpot, cook 5 hours on low heat, then add lima beans and corn and cook 3 hours longer. | Anne's FAVORITE!
10: Chicken Seville | Ingredients 1/4 cup olive oil 4 lbs chicken parts 2 green peppers, cut in strips 1 large onion, sliced 1/2 cup minced cooked ham 2 garlic cloves, minced 1 28oz can tomatoes, drained 1 3.5oz can pitted, large rip olives 1 10oz jar colossal pimento-stuffed olives | Directions Brown chicken in 12in skillet over medium high heat in oil. Remove to plate. In same skillet over medium heat, in remaining oil, cook green peppers, onion, ham and garlic, stirring occasionally, until vegetables are tender, about 5 minutes. Spoon oil from skillet and discard. To vegetables in skillet, add chicken, tomatoes and spices. Over high heat, heat to boiling. Reduce heat to low; cover; simmer 20 minutes or until chicken is fork-tender. Drain and halve the olives. Add olives, cook 5 minutes longer. When chicken is done, with fork, remove to warm platter; keep warm. Increase heat to high and cook vegetable mixture until thick and reduced by half, about 5 minutes, stirring often; spoon over chicken. | 1 tsp salt 1/4 tsp pepper 1/8 tsp fennel seed 1/8 tsp marjoram 1/8 tsp thyme
12: Desserts | Ingredients 4 squares unsweetened chocolate 1/2 cup vegetable oil 2 cups white sugar 4 eggs 2 tsp vanilla | Directions Melt chocolate in double boiler or microwave. Blend in oil & sugar. Add eggs one at a time, mixing after each one. Add vanilla. Sift flour with baking powder and salt - add to chocolate mixture. Add nuts. Chill - several hours - or overnight. Drop about 1 tsp dough into sifted powder sugar after shaping in balls the size of a large walnut. Bake at 350, 10-12 minutes. The powdered sugar will crack during baking and make an interesting design. Store in a tightly covered pan. | Mrs. Comer's Chocolate Cookie Crackles | 2 cups flour 2 tsp baking powder 1/2 tsp salt 1/2 cup chopped walnuts
14: Huckleberry Pudding (Mt. Cobb) | Ingredients 1 1/2 tsp soda 1 1/2 cups molasses 2 1/2 cups flour 3 cups huckleberries 2 small eggs boiling water | Directions Dissolve soda in a little boiling water and beat thoroughly into molasses. Add flour, egg, and berries. Bake in a 9x12 deep dish at 350 degrees for 45 minutes. Serve warm with hard sauce. | Hard Sauce 1 cup sugar 1/2 cup butter 1/4 cup water 1 egg, well beaten 1/4 tsp lemon zest 3 tbsp lemon juice Combine all ingredients in medium saucepan. Heat to boiling over medium heat, stirring constantly. Serve warm.
16: Ginger Snaps | Ingredients 1/2 cup oil 1 cup sugar 1 egg, beaten 2 tbsp molasses 2 cups flour 1 tsp flour 1 tsp baking soda 1/2 tsp salt 1 1/2 tsp ginger 1/2 tsp cloves 2 tsp cinnamon | Directions Sift together dry ingredients. Mix together wet ingredients. Add dry ingredients to wet ingredients. Roll with hands into small balls the size of a walnut. Roll each ball in sugar. Put on greased cookie sheet. Bake at 350 degrees for 15 minutes.
17: Brazil Nut Sensation | Ingredients 3/4 cup sifted flour 3/4 cup granulated sugar 1/2 tsp baking powder 1/2 tsp salt 3 eggs 1 tsp vanilla extract 3 cups shelled Brazil nuts (2 lbs unshelled or 1 lb shelled) 2 packages pitted dates (1 lb) 1 cup well-drained maraschino cherries | Directions Start heating the oven to 350. Grease, then line with waxed (or oiled brown paper), 9x5x3 loaf pan (or three 6-1/2x3x2). In large bowl mix flour, sugar, baking powder and salt. Beat eggs until foamy; add vanilla, then mix into dry ingredients. Pour layer into pan. Place nuts, dates and cherries. Add another layer of batter. Repeat. Bake until done. Cool in pan on wire rack 15 minutes. Remove from pan; pull off paper; cool on rack. Wrap in aluminum foil; then store in refrigerator. Time: 1 hr 45 min
18: Chocolate Drop Cookies | Ingredients 1 cup sugar 1 cup shortening 1 egg 1 cup sour milk 2 squares chocolate 1 tsp baking powder 2-1/2 cups flour 1/4 cup chopped nuts 1 tsp vanilla | Directions Melt chocolate in a double boiler or the microwave. Blend sugar, shortening and egg. Add milk and chocolate, and dry ingredients. Mix well. Drop spoonfuls onto a cookie sheet. Bake at 350 for 12 minutes
19: Sesame Seed Cookies | Ingredients 1 tbsp whole anise seed 2 tbsp boiling water 2/3 cup sugar 3/4 cup butter 1/8 tsp baking soda 2 eggs 2 cups flour Toasted sesame seeds | Directions Combine anise seed and boiling water and let stand. Beat together sugar and butter until fluffy. Beat in soda and egg. Drain anise seed and add to mixture. Stir in flour, a little at a time, and mix well. Wrap dough in waxed paper and refrigerate overnight. You need a rolling pin with a cloth sleeve, and a pastry cloth. I've never been able to make it work with a bare rolling pin and just flour on the counter. Using the pastry cloth rubbed with the flour and the covered rolling pin, roll the dough out very thin -- about 1/16". It's a very light soft dough, so you don't need much pressure to roll out. Use a 2" biscuit cutter to cut the cookies. I find it useful to use a small spatula to transfer the cut cookies to the baking sheet. They don't need to be very far apart on the baking sheets. Bake in hot oven (400) 7-8 minutes, although I would keep a close eye on the first batch! Brush tops with lightly beaten egg. Sprinkle each with toasted sesame seeds. Makes 6 dozen cookies.
20: Ingredients 1 cup sugar 1 egg pinch salt 2 1/2 cups pastry flour 1 tsp baking powder 1/2 cup butter 1/2 cup sour milk 1 scant tsp baking soda 1 tsp vanilla | Directions Sift dry ingredients together. Add shortening, mixing in with a fork. Add unbeaten egg and vanilla, mix. Refrigerate overnight, or at least a few hours. Roll out very thin and cut with floured cookie cutters. | Dough | Filled Cookies
21: Ingredients 4 tbsp water 1 cup ground raisins 1/2 cup finely chopped nuts 1/2 cup sugar juice of 1 lemon zest of 1 lemon | Directions Combine ingredients. Cook in a saucepan over low heat until no longer runny. Refrigerate until cold. | Filling | To Finish Cookies Scoop a small amount of filling into the center of the cookie cutout. Place another cookie on top and press around the edges gently. Bake in moderate oven at 375 degrees F for 8 minutes.
22: Mexican Wedding Cakes | Ingredients 1 cup butter (2 sticks) 2 cups flour 1 cup finely chopped walnuts 1/4 cup powdered sugar 1 tsp vanilla | Directions Chill overnight. roll into 1/2 inch balls or into a long roll as for refrigerator cookies and cut into 1/2 inch pieces. Grease baking sheets lightly. Bake at 350 degrees for 20 minutes. Immediately roll in powdered sugar.
23: Chocolate Fruit Patties | Ingredients 1 cup flour 1/2 tsp baking powder 1/2 tsp salt 2/3 cup sugar 2 eggs, well beaten 2 squares Baker's unsweetened chocolate, melted 1/3 cup walnuts 1/3 cup raisins, chopped (or apricots) 1/4 cup candied cherries, chopped 1/4 cup candied pineapple, chopped 4 tbsp butter, melted | Directions Sift flour once, measure, add baking powder and salt and sift three times. Add sugar to eggs and beat until light. Mix in chocolate, nuts, and prepared fruit, and finally, shortening. Stir in flour, mixing throughly. Drop by teaspoons onto greased tin. Bake 8 minutes in moderate oven (350 degrees). Makes 3..5 dozen.
24: Lovingly assembled by Avery Boyce with help from Anne & Rich Fredine, Bonnie, John, Richard and Elliot Boyce, John Malinzak and Cindy Becker while visiting Anne for her 68th birthday in November, 2012.