Johnsen family recipes

Elizabeth Johnsen

Crepes

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Crepes

Delicious homemade crepes are perfect for a tasty breakfast or light dinner
Course: Breakfast
Servings: 18 crepes

Ingredients

  • 1 cup milk
  • 2 tbsp butter melted, when slightly cooled, beat in
  • 1/2 cup flour
  • 1 tsp baking powder
  • 1/2 tsp salt

Instructions

  • Beat until smooth. Grease a 4" or 5" skillet lightly
  • Heat skillet, pour 1/2 c batter just to coat bottom. Tilt skillet to cover evenly. Cook ~1min (until edges are lightly browned). Loosen edge, flip over and cook other side

Pretzels

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Pretzels

Ingredients

  • ⅛ cup hot water
  • 1 packet yeast
  • 1⅓ cup warm water
  • ⅕ cup brown sugar
  • 5 cups flour

In pan

  • 1 cup water 1
  • 1 tbsp baking soda

Instructions

  • Mix 1/8 cup hot water with the yeast. Stir in the warm water and brown sugar.
  • Mix in the five cups of flour until dough is smooth and does not stick to the bowl.
  • Knead until stretchy and smooth. Break off pieces and roll out into rope, then fold to create pretzel shape
  • Boil pretzels in the pan with water/baking soda mixture at a gentle boil for 30 seconds. Remove and place on a cookie sheet lined with parchment paper
  • Sprinkle with salt and bake for 8 minutes at 475°

Pan dulce (conchas)

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Conchas

Servings: 10 conchas

Ingredients

Bread ingredients

  • 340 g bread flour (2 1/3 cups)
  • 70 g sugar (1/3 cup)
  • 1 package (2 1/4 tsp) instant yeast
  • 2 eggs
  • 85 ml warm milk (1/4 cup)
  • 60 g butter (4 tbsp or 1/4 cup)
  • 10 ml vanilla extract (1 tsp)
  • 5 g salt (little less than tsp)

Covering ingredients

  • 125 g flour (almost 1 cup)
  • 125 g butter (8 1/2 tbsp)
  • 125 g powdered sugar (3/4 cup)
  • 1 tbsp cocoa powder--for chocolate (if you want to make strawberry you can add strawberry juice)

Instructions

Bread dough

  • In a big bowl, add the flour, sugar, yeast, and salt. Mix and make a hole in the middle.
  • Into the hole add the eggs, butter, vanilla and add the milk. Mix to form a dough and knead the dough. Cover (can add oil to bowl) and let rest about 1 hour.
     

Covering

  • To make the paste to cover the conchas add the flour, powdered sugar, and butter. Mix with your hands until it forms a firm dough and let it sit while the bread dough is rising. The consistency should be about the same as play dough.
  • If you want to make conchas with chocolate add the cocoa powder and mix well. (maybe try adding a drop of milk or more butter so it’s not dry). If you want to make them with strawberry you can add the strawberry juice, but you will probably need to add more flour so it is not too sticky.

Forming the conchas

  • When the dough has doubled take it out of the bowl and make balls of 70-75 grams (divide in 10, or 8 for really big conchas). Put the balls on abaking sheet covered with parchment paper.
  • With the paste make balls and press them into a circle to put on the top of the conchas. Using the back end of a knife, make the design on the conchas by pressing down through the covering and into the dough (but without cutting through the dough.)
  • Once you’ve formed the conchas cover with a towel and let sit for one more hour. You’ll see that while it rises more the shape will become more distinct.
  • Pre-heat the oven to 320 ºF and bake the pan dulce for 25 minutes. Once they’ve baked for 25 minutes take them out of the oven and let them sit on a cooling rack for 10 minutes.

Cong You Bing (Scallion pancakes)

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Cong You Bing (Scallion Pancakes)

Ingredients

  • 1 heaping cup flour
  • ½ scant cup warm water
  • 4 small green onions, chopped
  • salt to taste
  • sesame oil

Instructions

  • Combine flour and water in a mixing bowl. Stir until a soft dough is formed. Add a little flour if the dough is too sticky. Flour your hands and knead the dough until it is smooth and elastic. This may take some elboq grease, but it's worth it
  • Divide the dough into three or four balls and set aside all but one, covered with a wet paper towel
  • Roll the ball out with a rolling pin to the thickness of a tortilla. Dab the round with sesame oil and sprinkle green onions and salt on top. (sprinkle salt liberally)
  • Roll dough up into a tube. Roll the tube between your hands, stretching it gently until it becomes a longer rope (but don't make the onions pop through)
  • Coil the rope into a cinnamon roll shape, tucking the outer end of the rope under the coil. Dust the dough with a little flour and use a rolling pin to flatten to a pancake about ⅙ inch thick
  • Transfer the pancake to a generously oiled frying pan over medium heat. When the cake bubbles and turns golden brown, flip and cook until the other side bubbles

Chicken Divan

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Chicken Divan

Ingredients

Chicken and Broccoli

  • 3 large chicken breasts
  • 3 small heads broccoli

Hollandaise Sauce

  • ½ stick butter
  • 1 egg yolks
  • 1 tbsp lemon juice
  • pinch salt (if desired)

White Sauce

  • 2 tbsp butter (melted)
  • 2 tbsp (generous) flour
  • ~2 cups milk
  • ¼ tsp nutmeg
  • 1 dash cream sherry

Instructions

Chicken and Broccoli

  • Thaw and brown both sides the chicken breast in a pan with some oil and butter. After chicken is browned, add a little white wine or water.
  • Turn down, and let simmer covered for about 10 minutes.
  • Cut the chicken breast in half to make sure it is cooked. Then slice.
  • Cut broccoli into little tress (does not have to be small)
  • Stir fry in a pan with oil until darker green, then add water.

To make the Hollandaise Sauce

  • Melt a half stick of butter. Add the egg yolks and lemon juice. Blend together (in food processor). Set aside

White sauce

  • Melt butter. Add the flour and whisk together. Slowly add the milk, whisking to keep it smooth. Heat until it boils and thickens. Then add the Hollandaise and nutmeg.
  • You can also add sour cream to sauce (but you have to temper it)
  • Add Hollandaise sauce and nutmeg.
  • Add a little cream sherry once sauce is thickened again.

To finish

  • Layer the broccoli on the bottom and add parmesan. Then put the chicken on top and add the sauce. Finally, grate more parmesan cheese and broil until it lightly browns.
  • Serve with rice

Potato Pancakes

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Potato Pancakes (adapted from Lüchow's cookbook)

Savory potato pancakes made into scrumptious patties
Servings: 6

Ingredients

  • 8-10 medium-size potatoes
  • ~½ medium onion, finely chopped, cooked and browned
  • 2 tbsp flour
  • 2 eggs, beaten
  • 1 ½ tsp salt
  • ¼ tsp pepper skip or use less
  • ¼ tsp grated nutmeg
  • 1-2 tbsp minced parsley (fresh)
  • 3-4 tbsp butter

Instructions

  • Cook (boil) potatoes, then grate.
  • Add all the rest of the ingredients and form into patties
  • Fry in a pan in butter

Turkey Enchiladas

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Turkey Enchiladas

The best use for leftover Thanksgiving turkey!!

Ingredients

  • Flour tortillas
  • Cooked turkey or chicken shredded
  • Sour cream or white sauce
  • Gravy or better than bullion chicken flavoring
  • Chili powder
  • Cumin
  • Cheddar cheese

Instructions

  • Put some sauce in the bottom of a 13 x 9 pan (for 10-12 enchiladas)
  • Put the turkey, a spoonful of sauce, and some cheese in a tortilla, then roll the tortilla and place in pan.
  • Add extra sauce on top and around tortillas and put the extra cheese on top
  • Bake pan in the oven until cheese is melted and enchiladas are thoroughly warmed