Thursday, April 30, 2009
1 cup butter
1 1/2 cups white sugar
4 large eggs
1 tsp vanilla
1/2 tsp almond extract
3 cups flour
1 1/2 tsp baking powder
1 can cherry pie filling (I used 1 1/2 cans..I like more filling but 1 can works fine too)
Cream together butter and sugar, add eggs and beat well. Add flavouring.
Stir in flour and baking powder and mix well.
Spread half of the batter into a greased 12 by 17" pan. (approx) Put pie filling over the base and then with a spoon drop the other half of the batter over the filling. This dough is fairly thick so it doesn't really spread well over the top, if you drop it by spoonfuls you get a pretty effect with the cherry pie filling peeking through.
Bake at 350 for 30 to 35 min. Top should be slightly golden in color.
While warm drizzle with icing.
1 cup icing(powdered) sugar
1 tsp lemon juice and enough hot water for drizzle consistency.
Wednesday, April 29, 2009
Cottage Cheese Pastry
- 2 cups flour
- 2 teaspoons baking powder
- 2 cups dry cottage cheese
- 1 cup cold butter
- Combine the flour and the baking powder in your food processor or a large bowl.
- Add the dry cottage cheese and the finely cubed butter.
- Pulse in the food processor until finely crumbed .. .(when I looked at it I really didn't think it would stick together. . but I squeezed a tablespoon of crumbs and found that it held together well. If you are mixing without a food processor . . use a pastry blender or. . .I might even try the whisk on a kitchen machine. . .slowly. . don't make a mess. . . "
- Dump it out onto the counter and squeeze into a flat rectangular disk wrap in cling film and refrigerate while you prepare your fruit.
- 5 cups finely chopped rhubarb
- 1 1/2 cups white sugar
- 2 tablespoons tapioca
- Mix together the rhubarb, sugar and tapioca.
Making the perishky or a tart or pie by the yard. . .
Once you have the dough chilled, Roll out a third at a time onto a floured counter top. Roll it as thin as for pie dough. . (look at the picture above. . and click on it to enlarge it if you need to) Roll it into a rectangle approximately 10 X 13. Cut the edges to make it straight leaving you with a 9 X 12 inch rectangle. Cut into 3 inch squares. To make the perishky. . .put a heaping teaspoon of rhubarb onto the square and fold together the opposite corners and pinch together. Bring up one of the remaining corners and pinch and then the last one. . and now. .seal with your fingertips . . all the seams. Lay down on a cookie sheet lined with parchment paper.
You may also make a tart. .which I did with one of my third part portions of dough. . or you can simply roll the dough into a long rectangle. . .put it onto a cookie sheet lined with parchment paper. . and put your filling onto the center. . bringing up your sides and pinch them shut.
Depending on how long it takes you to put together your pastries. .there will be accumulated juice at the bottom of your rhubarb filling bowl. . leave that. . if you scoop that up with the rhubarb. . you'll have a messy drippy perishky.
Bake at 350F for about 20 minutes for the perishky and about 30 minutes for a small tart. The perishky will be nicely browned with they are baked through.
Tuesday, April 28, 2009
I found this recipe in the Mennonite Treasury a few years ago and was quite pleased with the results. It’s a basic bun recipe that calls for mashed potatoes. The rolls are extremely fluffy and soft, (no crusts here) making them a nice dinner roll - to sop up the gravy or to have along with a bowl of chili.
1 large or 2 med potatoes cooked, plus water
3/4 c milk, scalded
1/4 c sugar
3/4 c shortening (I used part butter)
2 tsp salt
5 eggs, beaten
8 cups flour, divided
2 Tbsp instant yeast
Cook potatoes until soft. Mash along with about 1 cup of the water, so that you have 2 cups of mashed potatoes. Set aside.
Scald milk, add sugar, shortening/butter and salt. In the meantime beat eggs in large mixer. When the shortening/butter has melted, make sure it is not piping hot and add the liquids slowly to the beaten eggs. Add mashed potatoes, 3 c flour and then the yeast, mixing well.
Add another 4 - 5 c flour, or enough to make a soft, smooth dough. (If you don’t have a hook attachment on you large mixer, you will need to knead it by hand until satiny smooth.)
Transfer dough to large bowl, cover with clean tea towel and plastic and let rise 1 hour.
Cover the same way as before and rise again 1 hour.
Bake at 375F for about 20 min.
Remove from pans and cool on wire racks. Yield: 3 dozen
Sunday, April 26, 2009
There are many wonderful recipes for a Spinach and Strawberry Salad, some with a Creamy Poppyseed Dressing and Oil and Vinegar Dressing. This recipe has a refreshing oil and vinegar dressing that our family loves. I got the recipe from a school fundraiser book, submitted by Cheryl M. This makes lots of dressing for more than one salad and will keep for a couple of weeks in the fridge.
Oh yes very important. If you are buying Strawberries with a recipe in mind, mark DO NOT EAT on it.......if your family eats some, a can of mandarine oranges work really well too.
SALAD:Use as much prewashed spinach that is needed.
Strawberries, sliced. The more the better.
Green Onions or slivered Red Onion
Toasted nuts, we like almond or Pine nuts (optional, this time due to allergies, we omitted)
Combine ingredients in a jar with a tight fitting lid
1/2 cup oil (may use olive)
1/4 cup apple cider vinegar
1/4 cup sugar
2 tsp. sesame seed
1 tsp. poppy seed
1/2 tsp. Worcestershire sauce
1/2 tsp. Paprika
Shake very well, until sugar dissolves and is well combined.
Dress immediatly before serving or the salad will get soggy.
Saturday, April 25, 2009
1 3-4 lb. pot roast
1 Tbsp. cooking oil
2 Tbsp. Soya sauce
2 Tbsp. Worcestershire sauce
1 tsp. dried rosemary crushed
¼ cup red wine vinegar
Combine remaining ingredients and pour over roast. Return to heat.
Friday, April 24, 2009
This recipe came from a community church cookbook from St. Catherines Mennonite Church and the recipe contributor was Betty P. I have changed things a wee bit with the sugared almonds and making the filling from a mix. I will post the recipe with the Lemon Filling, but a Lemon Pie Filling mix works just fine too.
Hot Milk Sponge Cake
1 cup sugar
1 cup flour sifted with
2 tsp. baking powder and
1/4 tsp. salt
1/3 cup of hot milk
2 tbsp. butter melted in the milk
1 tbsp. lemon juice
- Beat eggs till foamy, add sugar gradually, beat til thick and lemony.
- Fold in sifted dry ingredients. Add lemon juice.
- Gently stir in the milk and melted butter.
- Bake in two greased 8" pans at 375 for about 20 minutes or til golden brown.
- Leave in pan for five minutes and then cool on a cooling rack.
- Slice each layer in half
- Put lemon filling between layers and dust with icing sugar, or decorate it with whipped cream.
2 1/2 tbsp. corn starch
1/2 cup white sugar
3/4 cup boiling water
1 egg, beaten
3 tbsp. lemon juice
1 tsp. grated lemon rind
1 tsp butter
- In a double boiler, blend together corn starch and sugar, add boiling water, stirring all the time, until it is clear, about 10 minutes.
- Beat egg, lemon juice and rind. Stir into the cornstarch mixture.
- Cook 3 minutes. Beat in butter. Cool.
Or just make your favorite Lemon Pie filling.
Whipped Cream icing
2 cups whip cream, whipped and sweetened to taste.
I add a stabilizer for this cake called "Whip-It by Dr. Oetker. It just helps to keep the whipping cream firm for decorating. Two packages are enough for 2 cups of whipping cream.
Take 1/2 cup of whipped cream and add it to the cooled Lemon filling.
Layer Lemon between all the layers
Decorate the cake with the remaining whipped cream and sprinkle with sugared almonds, around the edges.
1 cup of slivered almonds
2 tbsp. sugar.
Gently stir over medium heat till sugar melts and caramelizes over the almonds
Cool and sprinkle around the cake.
(this is not a high rising cake, so don't worry if the volume isn't what you are used too)
Thursday, April 23, 2009
Everyone at our house loves artichokes. I'm sharing our simple way of cooking and enjoying them anytime.
First find nice firm artichokes. Cut the stem off so you have a flat base. Cut the top say up to 1/2 to 1 inch straight across. Snip each leaf at the top to get rid of the sharp prickly part. Rinse really well and lay upside down with some of the liquid in a microwavable dish. Cover the dish and microwave on high for approx. 5 minutes for one. I did these for 10 minutes for the two and they were perfect.
I couldn't wait to try their recipe for key lime pie...since I had so enjoyed it on the cruise. It's really very simple...and even more so if you use a ready-made pie crust.
Key Lime Pie
- 1 cup (250 ml) sweetened condensed milk
- 5 egg yolks
- 1/2 cup (120 ml) freshly squeezed lime juice
- 1 (9 inch or 23 cm) pie shell, pre-baked
- 1/2 cup (120 ml) whipping cream
- lime zest
- freshly cut lime slices
- Preheat oven to 350° F.
- Place condensed milk in mixing bowl, and beat at low speed, adding egg yolks one at a time.
- Add lime juice, and mix thoroughly.
- Place mixture in pre-baked pie shell.
- Bake for 15 minutes or until skewer inserted comes out clean.
- Let cool and refrigerate for 2 hours.
- Whip cream...sweeten to taste.
- Top pie with whipped cream and lime zest.
- Serve on chilled plates.
- Garnish with lime slices.
- Serves 10.
It is a well known fact that the Key lime is indigenous to Florida and the "key" ingredient for the state's popular Key lime pie. Forced to substitute condensed milk for fresh--which was scarce before the arrival of the railroad in 1912--cooks discovered that the chemical intervention between the condensed milk and the Key lime actually "cooked" the pie without baking it. (excerpt from cookbook)
Wednesday, April 22, 2009
The method I use is slightly different. .and simpler than the classic creaming of the butter and sugar. The pound cake itself can be used for a variety of uses. .and it works well with berry season. The Strawberries from California are plenty in the stores now. . and you don't have to make a slice cake like I have shown. . you can simply serve a slice of pound cake with sliced strawberries and whipped cream.
Cold Oven Pound Cake
- 1 cup hot melted butter
- 1 cup sugar
- 4 large room temperature farm fresh eggs
- 2 teaspoons vanilla
- 1 1/2 cups cake and pastry flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- Sift the flour, salt and baking powder onto a piece of waxed paper or a large bowl.
- In a blender or preferably food processor. . combine the sugar and the eggs and vanilla. .process one minute.
- Slowly in a steady stream. .pour the melted cooled butter through the tube. Process until combined.
- Put the wet ingredients into a larger bowl. .and add the flour .. a third at a time. .blending t with a whisk. .. . until all the flour is combined.
- Prepare one 9 X 5 loaf pans or 3 small loaf pans.
- Spread the batter evenly in the pans.
- Place in COLD oven.
- Turn oven to 325 F.
- Bake the the larger pan for 45 minutes . . then check with a toothpick ..the toothpick should have a lingering crumb or two. If it isn't quite there. . check it again after five minutes. . The smaller loaf pans. . check after 30 minutes and then every five minutes after. If you bake them too long. .they will be dry. .
- Remove from pans to cooling rack while still warm.
- 1 pound . . 2 1/2 cups sliced or diced washed strawberries. .California strawberries won't really break down. . so consider how large you want them in the filling.
- 1/2 cup white sugar
- 2 tablespoons cornstarch
- Combine the cornstarch and sugar.
- Put the prepared strawberries in a medium saucepan.
- Add the cornstarch and sugar.
- Turn to medium high heat and stir constantly until hot and bubbly and thickened. . .about 3 - 4 minutes.
- Remove from heat. . pour into a large shallow bowl to cool completely before constructing your strawberry slice cake.
Making the Strawberry Slice Cake (serves 8)
- Slice your cooled Loaf pan baked Pound cake into 4 layers. . .the top rounded edge is reserved for snacking or another use. You will use 3 flat layers for this cake.
- Whip 1 cups whipping cream combined with one package whipping cream stabilizer (the stabilizer is important since the cake will be refrigerated overnight) and 2 tablespoons sugar. Set aside.
- Line the loaf pan with plastic wrap with sides hanging over to remove the cake later.
- Divide the strawberry filling over each pound cake layer.
- Put the first layer in the loaf pan and put 1/3 of the whipped cream on top.
- Repeat. . but on the last layer. .put the remainder of the whipping cream in a decorator bag and use a star tip to decorate the top as you wish.
- Freeze until just firm. . .and then slice and refrigerate. Cutting while slightly frozen gives nice neat slices. If you try to slice it without freezing. . you will get the classic. . .mess.
This cake is a perfect make ahead cake. .just freeze until the day you want to serve it. .take it out in the morning. . slice it. . and keep refrigerated until a half hour before serving.
Tuesday, April 21, 2009
1 6 oz. can of crabmeat, drained and flaked, 0r 1 6 oz. pkg. fresh or frozen lump crabmeat, thawed and drained
1 egg slightly beaten
6 Tbsp. fine dry bread crumbs, divided (regular or Panko crumbs)
2 Tbsp. finely chopped carrot
2 Tbsp. finely chopped celery
1 Tbsp. finely chopped red pepper
1 Tbsp. finely chopped green onion (green part only)
2 Tbsp. mayonnaise
3/4 tsp. dry mustard
Salt to taste
1/4 tsp. bottled hot pepper sauce
2 Tbsp. olive oil
In a medium mixing bowl, combine egg, 4 Tbsp. of bread crumbs, carrot celery, onion, mayonnaise, dry mustard, salt and hot pepper sauce.
Gently stir in crabmeat just until combined.
With wet hands, gently shape mixture into four ½ inch thick patties . Or you can make them smaller if serving as an appetizer. Mixture will be a bit crumbly.
Pace remaining bread crumbs in a shallow bowl and gently coat both sides of each crab cake.
In a large skillet, heat oil over medium heat.
Add crab cakes.
Cook about 3 minutes on each side or until golden brow and heated through.
Serve immediately with lemon wedges, if desired and Tartar Sauce.
In a small bowl, stir together:
1/2 cup mayonnaise, 1 Tbsp. chopped celery leaves,
1 Tbsp. sweet or dill pickle relish,
1 Tbsp. chopped green onion
1/2 tsp. prepared mustard
1/4 tsp. celery salt.
Monday, April 20, 2009
Just take a piece of bun dough the size you like, put it on an oiled surface..I do this right on the counter top, press down and stretch it out with your fingers till you have a fairly flat shape of a beaver tail of course. You don't need to let it rise again but can let it rest for a few minutes if you wish. Deep fry and shake up in a bag with the sugar and cinnamon mixture. These are best fresh and hot! Be sure to leave some plain to have with syrup or honey.
My Mom used to make these on bread or bun baking day for a treat...called them 'lada koki' and later my family called them fry bread. We didn't put sugar/cinnamon on them but rather ate them with Roger's Golden syrup. In those days we didn't know that they would one day become popular as 'beaver tails'.
Check this blog for bun recipes and when you next have bread or bun dough rising try them and tell me what you think!
Sunday, April 19, 2009
Note - if substituting your own flour mix for a commercial bread/bun mix that has leavening already in it ... add 2 tsp of baking powder
Saturday, April 18, 2009
- 1 large savoy cabbage
- 2 pounds lean ground beef
- 2 medium to large onions
- 2 tablespoons canola or olive oil .. or even butter is fine
- 1 cup white or brown rice. . . and 2 cups water
- 3 eggs
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 2 cans tomato soup
- 2 small bottles (individual serving sizes) tomato juice or vegetable cocktail . .like V8
- 1 can or small carton chicken broth
- In the bag that you brought your savoy cabbage home. . .place the cabbage in the freezer and leave for 12 hours or overnight.. . .remove and leave to thaw at room temperature. .this will take awhile. . so I often take it the night before the day I want to make the cabbage rolls. The leaves will be soft and easy to use without having to boil them.
- In a small saucepan or a microwave safe covered dish. . .cook the rice. . set aside to cool. The rice can be made the day ahead and kept chilled in the refrigerator overnight.
- Chop the onions fine and saute them slowly until they are golden brown. . .set aside to cool.
- In a large bowl, break apart the ground beef, add the salt, pepper, eggs, sauteed onions and the rice. . mix together until combined. . use your hands.
- Remove the leaves from the cabbage, cutting away the tough part closest to the core.
- Spray your large casserole or two small casserole dishes with cooking spray.
- Put about a 1/3 to 1/2 cup meat mixture at the bottom of the leaf and roll up. . the meat amount varies depending on the size of the leaf. . repeat until all the meat is used up.
- In a large mixing bowl. . .combine the tomato soup, juice, and broth. . pour evenly over the cabbage rolls. Cover with foil. . or the lid.
- Bake the cabbage rolls slowly at 325 for two hours. . serve or cool on the counter. .remove the foil (if you don't. . you will have little bits of foil on your cabbage rolls where ever it touches. .) cover with plastic wrap. .and either refrigerate or freeze.
- For reheating . .thaw first if frozen . .remove the plastic wrap and cover with a lid or foil. . and just reheat in the oven. . for about an hour .. at 325. . . or if you want, they can be reheated beautifully in the microwave on sensor reheat.
Friday, April 17, 2009
I have tried a few variations of recipes for lemon potatoes that I have come across, but this is what I have finally tweaked together from a variety of ideas. Make sure you make lots when you have company, it disappears fast. If you try it I hope you enjoy it as much as we do.
6 large potatoes cut into wedges (peeled is optional)
1/4 c. olive oil
1/4 c. lemon juice (more or less depending on taste, freshly squeezed is always best)
1 tbsp chicken bouillon dissolved in
1/4 c. water
2 tsp dried oregano
2 garlic cloves pressed (or garlic powder to taste)
Peel and cut potatoes. (When I makes a big batch I omit the peeling).
Place in a 9x13 pan combine remaining ingredients together and pour over potatoes stirring well to coat ever piece.
Bake at 425 for 1 hour. You may cover them for the first half hour. Stir every 20 minutes or so.
I personally don't cover them because I like the crisp edge, but that is an individual choice.
Also my oven is a little hot and I find that they are done in about 40-45 minutes depending on how big the potatoes are.
Go ahead, squeeze just a little more fresh lemon juice on if the flavor isn't intense enough.
Thursday, April 16, 2009
I suggest using the homemade pudding recipe because it’s a milder version of the Jell-O pkgs and goes better (in my opinion) with the meringue.
Pie Pastry: (use this or crust of your choice)
1 2/3 c flour
3/4 tsp salt
2/3 c shortening
4 Tbsp cold water
Combine flour and salt in medium sized mixing bowl. Cut shortening into flour with pastry blender until pieces are the size of large peas. Sprinkle with water and stir with fork, in circular motion, until mixture forms a ball - just barely holds together.
Divide in half. Turn out on floured surface, pat and shape with hands into circular
shape, then roll out to fit 9” pie plates. Prick crusts. Freeze one and bake one until just golden, about 12 – 15 minutes.
Chocolate Pudding filling:
2 1/4 cups milk, divided
1/4 cup cornstarch
1/4 cup Nestle Nesquik chocolate milk mix powder
1 rounded Tbsp unsweetened baking cocoa
2 Tbsp sugar
3 egg yolks
In a small pot, heat 1 1/4 cup of the milk (med heat) and bring to boil.
As you’re watching this, mix the cornstarch, chocolate and sugar in a small bowl.
Add a little of the 1 c milk, stir in the egg yolks and then the rest of the milk.
With whisk, add this mixture to the milk just as it comes to a boil and stir until it thickens and begins to bubble. It may get lumps, but just keep stirring; it gets smooth after a minute.
If you overbeat it, it will be harder to get a nice finish. Spread over pudding. To get little peaks, just touch the top with a spoon and lift. Bake at 400F for 7 min or until golden. Cool before serving. Keeps well in fridge for several days.
Wednesday, April 15, 2009
"B" shares her home cooking with me and I have had many a great recipe from her. She knows that these are one of my favorites and makes it for me when we celebrate something special.
B serves them with a curry mango dip, but they are great on their own as well.
They are never exactly the same as the last time because she varies it with what she has on hand. However this is the base recipe and I hope that you enjoy these as much as we do.
2- 7 oz cans of Salmon or Tuna drained, remove bones
1/3 c. bread crumbs (she uses about a cup or so of mashed potatoes since they follow a gluten free diet) I have even used left over stuffing if I have it
2 chopped green onions
1 t. dill weed or 1 T. fresh dill
1 T. lemon juice
1 T. mayonnaise
salt and pepper to taste.
1 c. grated cheese (optional)
You can add so many things to change up the flavors, like finely chopped red pepper, chopped parsley, thyme, etc........with your imagination it can keep the flavours interesting.
Mix together well and form into little patties. Brown in a Teflon frying pan with about one tablespoon olive oil. About 3-4 minutes per side. If you make them burger size they make a good patty on a bun. A very nice change from a regular hamburger.
My family really likes these and they are a nice change, I hope you like them too.
Tuesday, April 14, 2009
We walked by a Bistro where they were making fresh guacamole at the table...and before long we found ourselves sitting at one of their tables. Who can resist? We ordered a 'guacamole-for-two' salad...prepared right at the table. It was good to the last lick...and I would have liked to order another...and another! But instead I had the server explain exactly what she was doing...and have already enjoyed my copycat guacamole at home.
- Juice of 1/2 of an orange
- Juice of 1 a lime
- 2 avocado ...pitted and scooped out of skin
- 1 small Roma tomato...diced
- 2 Tblsp diced red onions
- 1 Tblsp chopped cilantro...or to taste
- 1 teaspoon coarsely ground sea salt
Squeeze juices into bowl.
Add avocado and coarsely chop.
Add onions, chopped tomato,and cilantro...fold into avocado mixture.
Result should be crudely chopped not mashed.
That’s it. I think the key is to getting avacado that is at it's peak...it should be a little dark-skinned and somewhat soft when squeezed.
I posted some photos of the 'real thing' over at My Front Porch today, if you want to take a peek. A cast iron bowl for presentation would be nice...but the taste is the same. Enjoy!
Monday, April 13, 2009
It was her birthday and I invited her for breakfast..........I offered to make her anything her heart desired........what did she ask for, yup you guessed it Potatoes Pancakes.........this is for you darlin'.....you know who you are. Happy Birthday!!!!!
5 medium potatoes peeled and grated
1 small onion finely chopped or grated
1/4 c. flour
salt and pepper to taste
a squeeze of fresh lemon
Put all the shredded potatoes in a cheese cloth or dish towel and squeeze as much liquid out of them as possible.
Mix together with the remaining ingredients.
Use a Teflon pan so that you don't need as much oil. Take about a 1/4 c. of the potato mixture and brown about 3-4 minutes on each side over medium heat.
Serve with sour cream, ketchup..........or applesauce. Good on its on or as a side dish.
You can see in the pan you really don't need much oil, just make sure your pan is hot enough.
Saturday, April 11, 2009
- 1 cup mashed bananas (about 3 med)
- 2-3 Tbsp frozen orange juice concentrate
- ¾ cup white sugar
- ½ cup butter or margarine
- 2 eggs
- 1 tsp vanilla
- 1 tsp soda
- 2 tsp baking powder
- 2 cups flour
- 4 Tbsp buttermilk, yogurt or sour cream
- Grease and flour 2 small loaf pans.
- Mash bananas and mix with orange concentrate. Set aside.
- Cream butter, adding sugar gradually. Add eggs, banana pulp and vanilla.
- Stir in combined dry ingredients, alternately with buttermilk.
- Pour into prepared pans and bake at 350 F about 40 min. or until toothpick comes out clean. The original suggestion is to serve it with whipped cream, but you don’t need a thing on it when it’s fresh. Freezes well.
Friday, April 10, 2009
This recipe comes from my friend/cousin Marlene. Now that is one Mennonite girl that can cook!
Wednesday, April 8, 2009
I made this recipe for our bible study out of sheer frustration, because plan A of what I was planning on making flopped big time, so I went back to an old stand by. This is a tried and true recipe and every time I serve it I am asked for the recipe....so I thought I would share it will all of you. It comes from the Company's Coming cookbooks....."Baking Simple to Sensational". I just love this book and perhaps I will share more recipes that we enjoy from it.
Tuesday, April 7, 2009
1 1/2 cups dry cottage cheese
1/2 cup flour
1 tsp salt
Combine cottage cheese and eggs and mix well. Add the flour and salt and stir till well combined.
Drop from spoon onto hot greased pan. Cook for approx 10 min, turn them after half of the cooking time so they are browned on both sides.
I served them hot with applesauce and a green salad. Mmm..mm good!
Sunday, April 5, 2009
- 1 egg for each person
- 1/4 cup milk for each person
- a quick dash salt
- 2 slices of bread for each person
- In a medium sized flat bottomed bowl, whisk the egg and milk together.
- Add the dash of salt and combine.
- Heat a non stick fry pan to medium and melt a teaspoon of butter, spreading around the pan.
- Soak each slice of bread and lay into the fry pan .. turn once when bottom has browned. Keep french toast warm in the oven until ready to serve.
Saturday, April 4, 2009
Friday, April 3, 2009
Seernaya Paska for Kulich (Russian Easter Bread) The X and the B are for Xpucmoc Bockpec (Christ Arose)
18 - hard boiled eggs /3 pounds Farmers cheese /a dry curd cheese like a dry cottage cheese can be substituted.1 pint whipping cream /3 cubes unsalted butter (12 oz.) /3 cups sugar /
Press the Farmers cheese through a sieve only if the curds are large and hard. You can skip this step if your cheese is soft and the curds are very small. (This is the hardest part of the recipe) I usually use a wooden spoon and press it through a wire strainer a little at a time. Separate the egg yolks from the whites. (You will not be using the whites).
Press the egg yolks through the sieve. Cream the sugar and butter together. Beat in the egg yolks. Beat in the cheese. Add whipping cream and mix well. You will place the mixture into a strainer lined with about 3 layers of cheesecloth. You will need enough cheesecloth to wrap up and over the top of the cheese. Place the cheese mixture into the cheese cloth lined strainer. Bring the ends of the cheese cloth up and tie the ends on top of the cheese in a knot. Place the sieve into a larger bowl suspended with enough room for the cheese to drain without sitting in the drained liquid. Place a plate on top of the cheese an place a heavy rock, brick, or other weight on top of the plate. Refrigerate over night.
NOTE - I have reworked this recipe and like the new one better .. it is here
Here is my gluten-free recipe that smells great baking and really tastes like the real thing.... My husband says so!
1 tbsp. yeast
1 tsp sugar
3/4 cup milk heated to lukewarm
Proof the yeast in lukewarm milk and sugar until doubled in size.
Beat 2 large eggs, add
1/2 cup white sugar, beat until light and fluffy
then beat in 1/4 cup butter/oil (you could use either, I just use a combination)
1 tsp of finely grated lemon peel
juice of 1/2 lemon
When yeast is proofed, add to other liquids.
In ziplock bag mix well the following dry ingredients :
1/4 tsp salt
1/2 tsp. xanthan gum
3/4 cup brown rice flour
1/2 cup tapioca starch
1/4 cup potato starch (NOT flour)
1/4 cup almond flour (make your own by grinding fresh almonds in your coffee grinder)
Add the dry ingredients to liquids and beat on high for about a minute.
Spoon into desired greased baking pans --- a mid sized loaf pan, muffin tins, or other desired shaped tins or pans.
Let rise until doubled in bulk. (takes about an hour)
Bake at 375' for about 30 minutes ( baking time will vary on size of baking pans- bake until nicely browned - do not underbake)
Let cool and ice with icing ( butter, vanilla, milk, powdered sugar) and decorate with sprinkles -- coloured or chocolate)
** because gluten-free baking is soo much better fresh, I tend to bake smaller quantities .. I have not tried doubling this recipe but see no reason why it shouldn't work.
Thursday, April 2, 2009
1 c butter
1 c whipping cream
1/2 c warm water
½ tsp salt
2 Tbsp instant yeast
4 ½ - 5 cups flour, divided
1 ½ c sugar
¼ tsp vanilla powder OR
1 tsp cinnamon
Line 3 large cookie sheets with parchment paper.
Melt and cool (so it’s not still hot) 1 cup butter.
Beat eggs well in large mixing bowl. Add whipping cream, salt, water, 2 c flour mixed with yeast, and butter, stirring each in well. Continue adding the rest of the flour until it is well kneaded. (forms a ball around hook of kneading machine attachment, if using machine) It makes a nice smooth dough that is not sticky at all. Cover and refrigerate 6 hours, or overnight.
Divide dough into 3 parts. Take one part at a time and shape into a log roll. Then, using sugar/vanilla mix or sugar/cinnamon mix for rolling out, roll into a 6 x 18 inch shape. Keep sprinkling sugar under and on top of dough as you roll.
Cut into 1/2 inch strips. To form “ringlets” (icicles) twirl each strip around the upper part of your right index finger, slip off and push into a tight ringlet as you place them on cookie sheets.
Bake at 350F about 20 minutes.
This is a large recipe. It sounds like a lot of work, but mixing is quick and then you refrigerate it for night. In the morning it only takes about one hour to twirl and bake them and you don’t need to ice or glaze anything – they are ready to go. You can freeze them in an ice cream pail, but when you thaw them you want to open the lid so they don’t get soft. I have made half the recipe and rolled out 2 - 12 inch strips. Great for when you’re hosting a large group or adding to cookie trays at Christmas. They disappear quickly.
Wednesday, April 1, 2009
- 1 cup butter
- 1 cup white sugar
- 1 teaspoon vanilla
- 1 cup brown sugar
- 2 eggs beaten
- 1 1/2 cups flour
- 1 teaspoon soda
- 1/2 teaspoon salt
- 3 cups rolled oats
- 1 cup chopped nuts . .optional
- 1 cups chocolate chips/or raisins
- and .. 1 cup candy coated mini eggs .. optional ( I used dark chocolate .. because we all know that dark chocolate is high in antioxidants . . .small smile)
- Cream the butter and sugars.
- Add the rest of the ingredients in order given.
- Bake at 350 F for about 12 minutes or until golden brown.
- Eat one cookie every day after lunch. . .they are very good for you .. (referring to the dark chocolate part . ..the antioxidants and all .. oh. .and if you are reading this before noon on April 1st ..Happy April fools day!)