Monday, November 12, 2012

PA Dutch Potato Filling

Growing up filling (stuffing, bread stuffing, dressing) was a treat that happened only at holidays. Mom would start weeks ahead cubing old white bread and laying it out to dry. We looked forward to this every bit as much as we did the turkey or, gasp, dessert.   She always made plenty as leftovers were wonderful cold, heated with gravy or even stashed away in the freezer for a later time. Fast forward to the time when I am the one cooking Thanksgiving dinner and filling still plays a center roll. Now I make extra for the kids to take along back to college.  Saffron is key to the flavor. The stigma of a fall crocus, it is found in many PA Dutch dishes. I grow my own, harvesting the tiny deep red threads every fall and storing them in an airtight tin. At the rate of 3 stigma per crocus you can only imagine how many it takes for an ounce which is why good saffron is sold by the grain.
The saffron is also key to the yellow color of this particular stuffing.
Make sure when making this that the stuffing is wet enough. Everyone has their own preference when making stuffing but this one is best moist.

3 medium potatoes, boiled, peeled and mashed

3 eggs
1 1/2 c milk    
3 cups bread, cubed and dried
1 medium onion, chopped
1 cup celery, diced
2 Tbsp butter
1/2 cup fresh parsley, chopped
pinch of saffron, crushed and allowed to soak in 1/4 cup warm water


In a hot pan melt the butter and saute the chopped onion and celery
In a separate bowl mix the eggs with the milk
In a very large bowl measure in the dried bread cubes
Toss the sauteed onion and celery with the bread cubes
Add the mashed potatoes, and egg and milk mixture
Add the parsley and the saffron water
With a spatula fold everything together till the bread cubes are all wet
Pour into a buttered 2 quart casserole dish
Bake 350F for 45 min to an hour or until lightly browned and puffed

*All of the ingredients can be mixed the day before and held covered in the refrigerator overnight to be baked  the next day.

 Swiss Woods Bed and Breakfast
Debbie Mosimann
The PA Ductch Broad.. ohhh vey!
Pin It

Thursday, November 8, 2012

Pumpkin Spice Bars with Cream Cheese Frosting

It is that time of year again when the leaves fall, the air turns brisk and with all the wonderful pumpkin available I dig out my favorite pumpkin recipes. This pumpkin bar is a great hit on our afternoon sideboard, and is incredibly easy to make, stores well and is full of all the spice flavors we associate with this time of year. Perfect with mulled cider or a spice tea, these bar also freeze well for those unexpected times you need something sweet.
If you love walnuts you could add some to this recipe or chop very fine and sprinkle on top with the the orange zest.
Bake and enjoy!


 4 eggs
2 c. sugar
1 c. vegetable oil
1 can (16oz) pumpkin
2 c  flour
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
½ tsp ginger
¼ tsp cloves
1 tsp grated orange rind
½ cup golden raisins


Heat oven to 350F.  Grease 15 ½ x 10 ½ jelly roll pan, or a half sheet pan. 
Beat eggs, sugar, oil and pumpkin
Stir in flour, baking powder, cinnamon, baking soda, ginger and cloves.
Mix in raisins
Pour batter into the prepared pan and bake until light brown and the middle springs back to touch, about 25-30 min.
Cool completely on a rack.
Frost with a cream cheese frosting.
Keep refrigerated if not using immediately
Freezes beautifully

Cream Cheese Frosting
 1 pkg (3oz) cream cheese, softened
1/3 c butter, softened
1 ½ teaspoons vanilla
1 tsp grated orange rind (plus some to sprinkle on the top)
2 c. powdered sugar
Mix cream cheese, butter and vanilla together
Gradually add the powdered sugar till completely smooth
Spread on cooled cake, sprinkle with grated orange rind and then refrigerate

Swiss Woods Bed and Breakfast
Debbie Mosimann
the Lititz Broad....
Pin It

Saturday, November 3, 2012

Eight Broads are off to France!

The south of France.. conjures up visions of vineyards, markets, tiny cafe's, beautiful scenery, great wines and fabulous food. This particular trip is all about friendship as well.  Put it all together and you have a fabulous week in store. We are not sure how available internet will be so the  postings may be sparse but for 2 of the broads, Danielle and Kristie (Lookout Point Lakeside Inn) the France trip started in Switzerland where they still had good access. Danielle is a Swiss native, who grew up in Zurich. Her career before opening the Brampton Inn included flying hostess with then Swiss Air.  Today, Danielle's mother still lives in the beautiful city of Vevey in the French speaking part of Switzerland overlooking Lake Geneva.  It was there that Kristie and Danielle met, spent a day with Danielle's mom before leaving to drive across the French alps to St Remy.
 Breakfast this morning was the famed Swiss dish, Birchermuesli, named for Dr Max Bircher. In the early 1900's Dr Bircher was a firm believer in the healing advantages of raw veggies and fruit.  He studied vitamin retention and used diet to treat many of his patients.  Birchermuesli remains on of the most popular dishes in Switzerland and reminds us of how "health foods" can be absolutely delicious!

No 2 recipes for Birchermuesli are the same. This picture is the one Kristie and Danielle had for breakfast. The recipe that follows is the one that I use here at Swiss Woods and served today.  For Danielle's recipe click here.


1/2 cup quick cooking oats (not instant)
1/2 cup rolled oats
1 1/2 cup plain yogurt
2 Tbsp lemon juice
1 large apple
1 large peach

1/2 cup grapes, halved
1 small can mandarin oranges, with the juice
1 pear
1 cup strawberries, blueberries or raspberries
1/2 cup almonds, chopped
1/4 cup golden raisins
2 Tbsp good raw honey


Measure the yogurt,oats, and lemon juice into a large bowl
Grate the apple and add to the yogurt
Slice the peach and add with the grapes
Add the mandarins with their juice, the pear diced, the berries, almonds and raisins.
Stir to mix
Sprinkle with any of the following: berries, granola, chopped nuts
Drizzle with the honey and serve.

Notes:   Sometimes you will find this served with a dollop of whipped cream.. yum
We do not add extra sugar or honey. Be sure to taste it before serving and adjust to the sweetness you like. The oranges  with their juices will add sweetness as well. If the end product is too thick for your liking (depends on the  yogurt you use. I used a whole milk organic) feel free to add small amounts of milk or cream or even orange juice, to lighten it up.

So there you have it, the start of the trip!  Stay tuned for tales of St Remy, the vineyard, French cooking classes and wonderful fun. We will post as often as we can...

 Swiss Woods Bed and Breakfast 
Debbie Mosimann
...the stay at home Broad who is waiting for her second grand-baby
Pin It