A Century Of Iowa Living

    Today is a very special day! It's Great B's 100th Birthday! I can't imagine the changes she has seen in her lifetime.  During her life there have been 10 popes, 17 presidents, the public introduction of the television, the wide-spread use of the automobile (and it's rather drastic evolution), the invention of the modern computer (which I don't think she even knows exists), the invention of the cell phone, and so much more. She was born only 6 years after the first electric washing machine was invented - perhaps that's why she used a wringer washer until she was nearly 80 years old!! The first electric refrigerator was sold only 1 year before she was born. 
    So, in tribute to her, today I am posting my grain-free chocolate cake recipe. Because everyone deserves cake for their birthday, especially if they make it to 100! And, because it makes an old lady extremely happy, I am also including the recipe for one of her very favorite dishes (which also happens to be a Bonnstetter family delicacy...) - Pickled Cow's Tongue. Yep, that's right folks! I'm tellin' ya, we fight over the stuff at family gatherings! And by "we" I mean everyone in the family except me and my mom... 

Grain-Free Chocolate Cake
4 eggs
1 c honey
1/2 c coconut sap sugar
1 c buttermilk
1 c melted coconut oil
1 c very hot water or brewed coffee
1 TBSP vanilla 
1 tsp salt
2 tsp baking soda 
3/4 c cocoa powder 
2/3 c coconut flour 
1/3 c tapioca flour 
2 TBSP arrowroot


Preheat oven to 325 degrees. In the bowl of a stand mixer (or a large bowl using a hand mixer) beat together the eggs, honey and coconut sap sugar until well combined. While the mixer is running, slowly add the oil. Mix thoroughly then add the buttermilk, water or coffee and vanilla. Add the cocoa powder and mix thoroughly. In a small bowl whisk together the last four ingredients before adding to the batter. Mix thoroughly until you don't have any lumps in the batter. (You may have to turn the mixer speed up for 30 seconds or so to get the lumps out.)
Pour into parchment-lined jelly roll pan and bake 35-45 min until toothpick comes out clean and cake springs back.

Pickled Cow's Tongue
1 cow's tongue
2 onions
white vinegar

salt and pepper

Place the tongue in a pan and cover with water.
Slice the onions. Set one aside and place the other in the pot along with 1 TBSP salt and 1 tsp pepper.
Bring to boil and simmer 4 hours.
Strain the broth and cool the tongue and broth. Remove the skin from the tongue and slice to desired thickness.
Place in glass jar/s, layering with RAW onion.
Cover with mixture of equal amounts of white vinegar and
the broth. Refrigerate for 24 hours before eating.

 The birthday girl!

Great B and her
great, great grandson,
Bryant

 And the Bible verse of the week!

"Be strong and take heart,
all who hope in the LORD."

Psalm 31:26

Great B's Potato Salad

Another one of Great B's staples is her potato salad. We don't eat potatoes anymore, so we've tried making it both with cauliflower and parsnips and it's really good! I think I like the cauliflower the best. I bet it would be really good made with celeriac (celery root) too! Anyway, without further ado!

Great B's Potato Salad
Dressing:
3 eggs
1/2 c white vinegar
1/2 c safflower oil 
1/3 c honey (or 1/2 c sugar for original recipe)
1/2 tsp salt
3/4 tsp dried mustard
1 TBSP arrowroot (or white flour for original recipe)
----------
2 TBSP mayo

Whisk together all of the ingredients except the mayo in a double boiler or in a glass bowl set over simmering water. Cook over medium heat whisking constantly until the mixture thickens. Remove from heat. Add the mayo and whisk thoroughly.

Cook your potatoes, cauliflower, parsnips, celeriac or what ever you're going to use and mix with as much dressing as you'd like. We usually add hard-boiled eggs and onions, so add as much of each as you'd like.

Note: One batch of dressing is just about right for 5 lbs. worth of potatoes according to our liking.

And the Bible verse of the week!

"God said: This is the sign of the covenant that I am making between me and you and every living creature with you for all ages to come: I set my bow in the clouds to serve as a sign of the covenant between me and the earth.
When I bring clouds over the earth, and the bow appears in the clouds, I will remember my covenant between me and you and every living creature—every mortal being—so that the waters will never again become a flood to destroy every mortal being."

Genesis 9:12-15

Great B's Famous Roast

Ahhhh, my mouth is watering just thinking about the tantalizingly juicy roasts that awaited us when we would visit Great B at the farm! Man, were they good! And they were almost always accompanied by fluffy mashed potatoes, garden fresh green beans, freshly picked strawberries, home-canned peaches, and of course her delicious baked goods! So here's how to make Great B's famous roast!

(Little enamel roaster not required, but highly recommended!) 

Great B's Famous Roast

3-4 lb. rump roast - not too lean (grass-fed is best!)

1 large onion 

salt

coconut or safflower oil for searing

Heat a large skillet (cast iron, if possible) with a couple of tablespoons of oil over medium-high heat until the oil shimmers. Liberally salt both sides of the roast before placing in the hot pan. Sear on both sides. The roast is ready to turn when it mostly no longer sticks to the bottom of the pan. Place the roast on top of the onion slices and cut 4-5 slits (roughly 1" long by 1" deep) in the top of the roast. (Unconventional, I know, but the lady knows what she's doing!) Slice an onion and place slices on top and add 3/4 c of water to the pan before placing on the lid (or covering with tin foil, if your roaster doesn't have a lid). Place in a preheated 400 degree oven for 30 minutes. Reduce the heat to 250 degrees and cook for another 2-2 1/2 hours, depending on the size of the roast. Let sit, covered for 15 minutes before uncovering and serving.

Great B in 2011 at 97 preparing a roast

Great B cooking with her "Keithie"

And the Bible verse of the week!

"Elijah came to a cave where he took shelter. But the word of the Lord came to him: Go out and stand on the mountain before the LORD; the LORD will pass by. There was a strong and violent wind rending the mountains and crushing rocks before the LORD — but the LORD was not in the wind; after the wind, an earthquake — but the LORD was not in the earthquake; after the earthquake, fire — but the LORD was not in the fire; after the fire, a tiny whispering sound. When he heard this, Elijah hid his face in his cloak and went out and stood at the entrance of the cave."

1 Kings 19:11-13

Custard!

Sorry I'm late to post! This weeks's recipe is another one of Great B's signatures - custard! 

Great B's Custard
4 egg yolks + 2 whole eggs
1/3 c honey 
2 c whole milk
2 tsp vanilla 
1 vanilla bean, split (optional)
1/4 tsp salt
1/4 tsp nutmeg

In a small sauce pan heat the milk and vanilla bean until a skin starts to form on the surface of the milk, whisking occasionally.
Meanwhile, beat the eggs, honey, and salt until fluffy. I use a hand mixer, but if you're brave you can use a whisk and good, old fashioned elbow grease.
When the milk is heated, slowly pour the milk into the egg mixture while whisking constantly. Add the nutmeg and vanilla and whisk to combine. 
Pour into a loaf pan and bake in a water bath at 325 degrees for 45-60 min or until a knife inserted in the center comes out clean. 

Notes: Great B's original recipe called for 4 whole eggs and 1/3 c of sugar. The addition of the egg yolks and the honey (though that wasn't our goal in using honey) gives the custard an almost  creme brule like texture.  

And the Bible verse of the week!

"My purpose is that they may be encouraged 
in heart and united in love, so that they 
may have the full riches of complete understanding, 
in order that they may know the mystery 
of God, namely, Christ,  in whom are hidden all 
the treasures of wisdom and knowledge."

Colossians 2:2-3

Grain Free Crumb Cake

   I love my great grandma dearly. 
   She is one of the strongest women I know; she lived on a farm for 95 years and did more than her of the work before and after she was widowed at 53, her first child was stillborn and her youngest son died when he was 25. 
    She is one of the hardest workers I know; at 85 she could still work circles around people a quarter her age and at 99 she can still snip beans with the best of them! 
    She was an amazing cook; and I mean amazing! Pies, cookies, soups, roasts, pickles, canned peaches, you name it! And man were they good! 
    She was, and still is, a teacher at heart; Canning, cooking, crocheting, gardening: if you were willing to learn, she was more than happy to teach you. Every time we visited when she was still on the farm we would make a crumb cake together. Each time she would show me exactly how to do each step, so I would know how do do everything just right. Those are some of my most cherished memories. I have never been able to make a crumb cake quite as good as hers.
    She always made sure you were taken care of. She never has been much of a hugger, or one to say I love you a lot, but you never doubt that she does. She showed you how much she cared by taking care of you. You never went hungry when you were at her house! Whenever we would go visit her at the farm she would have made a no-bake cherry pie for me, a crumb cake for my mom, and a sour cream raising pie for my dad. She'd also have cookies in the freezer, a roast in the oven and fresh strawberries! Which leads me to the next thing... 
    She was an avid gardener! She had a garden until she was into her 90's! And oh, her strawberry patch! My mouth still waters just thinking about her strawberries! I'm tellin' ya, they were like candy! She taught my dad everything he knows and now he has passed it along to me. I guess you could say that good ole black, Iowa dirt is in my blood.
    And last but not least, she is German; she is spunky, she is sassy, she is blunt, she is opinionated, she is set in her ways, she is determined (okay, stubborn...), but she is sweet, caring and funny. She's just Great B! And her 100th birthday is the last day of this month! 
    So, as a tribute to such an amazing woman, I've decided to work on making some of her best recipes grain free, and posting the ones that convert best during her birthday month.

I decided to start with my very favorite recipe of all - Her crumb cake! And I am thrilled with how it turned out, and my dad who grew up eating it was equally thrilled! It is SO close to hers, for a moment I was transported back to her kitchen table! I hope you enjoy this little piece of my childhood!

Click here for her original recipe.

Great B's Crumb Cake - The Grain Free Version!
*edited

Batter
2 1/2 3 TBSP coconut flour
1 c + 2 TBSP chestnut flour 
2 TBSP coconut sap sugar
5 1/2 TBSP butter, softened slightly and cubed
1/2 c honey
2 tsp vanilla (the real stuff, of course!)
1/4 tsp salt
1 tsp baking soda 
2/3 c buttermilk 
3 eggs

Crumb Topping: 
1/4 c + 1 TBSP chestnut flour
1 TBSP almond flour 2 TBSP ground pecans 
2 1/2 3 TBSP coconut sap sugar
1 1/2 TBSP butter, softened slightly and cubed
1/8 tsp salt 

In a small bowl combine the crumb topping ingredients. Using your hands or a pastry blender to mix the ingredients together until you have fine crumbs resembling wet sand. Set aside.

Add the baking soda to the buttermilk and stir. Set aside. In a large bowl, repeat with the first four batter ingredients.
Then add all of the rest of the ingredients.
When you have everything in the bowl, with a hand mixer beat it until it is light and fluffy and has lightened in color quite a bit. Pour into an 8"x8" pan lined with parchment and sprinkle the topping evenly over the surface. Bake at 325 degrees for about 40-45 minutes or until a tooth pick inserted in the center comes out clean and the top bounces back when lightly pressed. Cover it with tin foil while it cools to keep it moist. 

Note: It tastes best once it has cooled completely.

Enjoy! If you make it, I would love to hear how yours turns out!

Great B and I - Thanksgiving 2013

And the Bible verse of the week!

"Listen to counsel and receive instruction,

that you may eventually become wise."

Proverbs 19:20