IN THIS MONTH: 1845

On July 4, 1845, a convention assembled in Austin to consider a congressional resolution proposing the annexation of the Republic of Texas into the United States. By a vote of 55-1, the offer was approved. Richard Bache of Galveston was the lone dissenter. Subsequently, the convention prepared the Constitution of 1845 for the new state.

RECIPE: 'PIONEER' VANILLA ICE CREAM

Austinite Maryanne Linder sends along this recipe for homemade vanilla ice cream she says was served at several Pioneer Farms festivals and gatherings in the 1980s by the Austin Natural Science Guild. “The recipe was basically the same as everyone else’s, but the legend was that this one was handed down from early Austin residents who could afford ice to make ice cream in the late 1800s. Whether that’s true, I don’t know. It was a good story if nothing else.”

Makes: 6 servings

Ingredients

• 2 cups heavy whipping cream

• 2 cups (Half-and-Half) cream

• 1 cup sugar

• 2 teaspoons Watkins vanilla extract

Directions

Combine all ingredients in a large bowl, stirring to completely dissolve the sugar. Sterilize the cylinder of ice cream maker with hot water, then let cool for 20 minutes and place in freezer to chill completely.

Once chilled, fill the cylinder to no more than two-thirds full. Freeze according to the directions (either by hand cranking or by an electric freezer.). Refrigerate remaining mixture until you are ready to freeze it.

Once the ice cream is frozen, thoroughly ice and salt, and pack it beneath a blanket for an hour. Serve immediately with fresh strawberries or dessert cake.

Any extra ice cream should be moved into separate containers and placed in the freezer until ready to eat.

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Contributions to this column are welcomed. Send them to info@pioneerfarms.org


IN THIS MONTH: 1865

On June 19, 1865, Maj. Gen. Gordon Granger, arrived in Galveston and issued General Order Number 3, which freed all of the estimated 250,000 slaves in Texas. President Abraham Lincoln had issued the Emancipation Proclamation freeing slaves in January 1863, but since Texas was part of the Confederacy, it had little immediate effect. The day is now widely celebrated as Juneteenth.

RECIPE: 'CINNIE' ROLLS

Austinite Diane Spencer says her great grandmother’s cinnamon “cinnie” rolls were a family favorite for years when her children stayed with her parents. “Cinnie” was the name the grandkids called grandmom Sydney.

Makes: 12-15 servings

Ingredients

Dough

• 1/4-ounce package yeast

• 1/2 cup warm water

• 1/2 cup scalded milk

• 1/4 cup sugar

• 1/3 cup butter or shortening

• 1 teaspoon salt

• 1 egg

• 3 1/2 to 4 cups all-purpose flour

Filling

• 1/2 cup melted butter, plus more for pan

• 3/4 cup sugar, plus more for pan

• 2 tablespoons ground cinnamon

• 3/4 cup raisins, walnuts or pecans

Glaze

• 4 tablespoons butter

• 2 cups powdered sugar

• 1 teaspoon vanilla extract

• 3 to 6 tablespoons hot water

Heat oven to 350 degrees F. In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5-10 minutes. Place in greased bowl, cover and let rise until doubled in size, usually 1-1½ hours.

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.

Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.


RECIPE: COWBOY TRAIL STEAK

Chico Gonzales, who says his family has been in ranching in Texas for five generations, sends along the following recipe that he says is a sure-hit every time it’s served.

Makes: 4 steaks

Ingredients

• 4 bone-in beef ribeye steaks (12 oz)

• 1 tbsp ground coffee

• 1 tbsp salt

• 2 tsp black pepper

• 1 tsp each chili powder, garlic powder, dried thyme, and sugar

• 1 tbsp ground peppercorn for topping

Directions

Trim steaks of all excess fat. They can either be cooked on a grill or in a cast-iron skillet over an outdoor fire.

Combine coffee, salt, pepper, chili powder, garlic powder, thyme, and sugar in a small bowl. Rub the mixture onto both sides of the steaks.

Cook the steaks uncovered to desired degree of done. Remove the steaks from the grill or skillet, sprinkle the ground peppercorn on the tops of the steaks and let them sit for five minutes before serving.

“Serve with pappas fritas, fried okra or spicy pinto beans, and with a dessert of blackberry or peach cobbler, and you’ll have one heck of a Texas trail meal that is sure to please.”


IN THIS MONTH: 1836

On March 6, 1836, just five days after delegates had declared their independence from Mexico during a meeting in Washington-on-the-Brazos, the fortified compound of San Antonio de Valero Mission, under siege for thirteen days by the Mexican army under General Antonio Lòpez de Santa Anna, was subjected to an early morning assault. After a fierce battle, the defenses of the Alamo were overrun and all the defenders were killed. The slogan "Remember the Alamo!" became a rallying cry for the Texas Revolution.”

RECIPE: SPRING BEAN SALAD

Pflugerville resident Janelle Green sent this month’s recipe for a spring salad that her grandmother used to make, with updated ingredients to speed its prep time. She says it can be made in under 10 minutes. Maw-Maw would make this every spring, and we’d eat it for lunch on the front porch just as nice weather would come to town. We’d sit and look at the flowers and trees that were blooming. To me, this salad is really a Rite of Spring that affirms that Winter was gone.”

Serves: 4

Ingredients

• 14.5-ounce can white beans, drained but not rinsed

• 2 tablespoons chopped red onion

• A squeeze of lemon juice

• 2 teaspoons wine vinegar (red or white)

• 1 tablespoon extra virgin olive oil

• 1 teaspoon of combination of finely chopped rosemary, tarragon, thyme and lavender

• Salt and freshly ground pepper to taste

Directions

Let the onion marinate in lemon juice. Chop up the onion, squeeze a little lemon juice over it and let it sit while prepping the other ingredients.

Combine all ingredients into a serving dish. You can serve right away or chill it for a few hours so the flavors cam come fully together.

Serve with vegetables and light salad crackers.


RECIPE: VALENTINE'S HEARTS

Austin resident Cathleen Johnson offers this month’s recipe for a Valentine’s treat from her grandmother: “She used to cut the heart-shaped cookies out of the dough by hand, adding swirls and what-not. As kids, we thought they were the best. She let us cut our own cookies out, and mine were always lop-sided and funny looking. We had great fun, and that made them taste that much better.”

Makes: 3 ½ dozen cookies

Ingredients

• 1 cup butter, softened

• 1-1/2 cups confectioners' sugar

• 1 egg, lightly beaten

• 1 teaspoon vanilla extract

• 1 teaspoon almond extract

• 2-1/2 cups all-purpose flour

• Red decorator's sugar, optional

Directions

Combine the butter, cream and sugar in a mixing bowl, then add the beaten egg and extracts. Stir in the flour and mix well. Chill for two hours.

Dough can be colored red with food coloring, if desired. If you do that, use white kitchen sugar as topping before baking

On a lightly floured surface, roll dough to 1/4-inch. Thickness. Cut the dough with a 2-1/2- or 3-inch heart-shaped cookie cutter, or use a paring knife to cut out heart shapes by hand.

Place the dough cookies on ungreased baking sheets. Sprinkle with red sugar if desired. Bake at 375 degrees F for 8-10 minutes or until lightly browned.

Remove from oven, and cool on baking racks or waxed paper. Serve with cold milk.