Saturday, March 29, 2014

Brown Derby Paprika Chicken


The Original Brown Derby Restaurant
Shaped as a Brown Derby Hat

Brown Derby Paprika Chicken
 “Specialty of the Day ~ Sundays”
This recipe from the Willshire Blvd. Brown Derby Restaurant was always served as a specialty on the Sunday dinner menu.
*
Ingredients:
4 medium chicken breasts (Originally made with broiler chickens)
1/4 cup flour
salt 
pepper
3 tbsp unsalted butter
1 tbsp onion, finely chopped
1 tsp sweet paprika
1 cup chicken stock 

1 cup heavy cream
1/4 tsp celery salt
*
Ingredients:
In a shallow dish dredge chicken on both sides in flour, salt and pepper. 

Heat butter in a heavy skillet and sauté chicken until golden brown on both sides. Add onion and sauté another minutes. Add paprika and blend well. Add cream, broth and celery salt. Cover and allow to simmer about 18 minutes on low heat. 
Note: The sauce should be reduced into a thick sauce. If need be you can add additional stock to thin it down
Serving suggestions: On a bed of rice or thick pasta noodles.  Serves 4.

Friday, March 28, 2014

Samosas



Samosas


Ingredients

Pastry
1 1/2 cups flour
2 tablespoons semolina (cream of wheat)
2 tablespoons oil
1 teaspoon salt
a little over 2/3 cups water


Filling
2 medium Yukon gold potatoes
1/2 cup sweet green peas
1 cup thinly sliced onions
1 teaspoon cumin seeds
1 teaspoon red chili powder
1 teaspoon minced green chili
1 1/2 teaspoon coriander powder
1/4 teaspoon grated ginger
a dash of lemon juice
oil for frying
*
Mix all the dry ingredients together for the pastry dough.  Add the oil into the flour and mix well together until the flour holds itself together.  Add the water in small portions, mixing the dough after each portion until well mixed.  Once the dough comes together, work it another 5 minutes, then wrap in plastic wrap and let rest for 30 minutes.
*
For the filling, boil the potatoes. Cool, mash, and set aside.
*
Heat oil in a skillet. Add the cumin seeds. Once they start to pop, add the chili and onion. cook until the onion becomes translucent. Add the peas and turmeric. Once the peas are cooked, add the remaining filling ingredients including the mashed potatoes. mix well, then set the mixture aside to let cool before using.
*
Roll a lemon-sized ball of the dough into a 5" circle with a rolling pin. Cut the circle in half, forming two semicircles. Add about ball of the potato mixture into the center. Dip your finger into water and rub it along the straight edge of the semicircle to make the dough wet enough to stick.
*
Pick the samosa up from one side and place it over the potato ball, covering it half way. Pick up the other corner and place it over the previous one, covering the potato to make a triangle shape. Set the last un-folded end of the dough, and fold it over the overlapping corners to make all of the flaps stick together. Repeat the process with the remaining dough.
*
Add the samosas to a wok or deep fryer with enough room temperature oil to cover. Begin to heat the oil on high and cook until the samosas turn a golden brown. Remove from oil with a slotted spoon and set on a place of paper towels to drain. Serve with a sauce or chutney.
*
Filling
2 medium Yukon gold potatoes
1/2 cup sweet green peas
1 cup thinly sliced onions
1 teaspoon cumin seeds
1 teaspoon red chili powder
1 teaspoon minced green chili
1 1/2 teaspoon coriander powder
1/4 teaspoon grated ginger
a dash of lemon juice
oil for frying
*
Directions for the filling: 

Boil the potatoes. Cool, mash, and set aside.
*
Heat oil in a skillet. Add the cumin seeds. Once they start to pop, add the chili and onion. cook until the onion becomes translucent. Add the peas and turmeric. Once the peas are cooked, add the remaining filling ingredients including the mashed potatoes. mix well, then set the mixture aside to let cool before using.
*
Roll a lemon-sized ball of the dough into a 5" circle with a rolling pin. Cut the circle in half, forming two semicircles. Add about ball of the potato mixture into the center. Dip your finger into water and rub it along the straight edge of the semicircle to make the dough wet enough to stick.
*
Pick the samosa up from one side and place it over the potato ball, covering it half way. Pick up the other corner and place it over the previous one, covering the potato to make a triangle shape. Set the last un-folded end of the dough, and fold it over the overlapping corners to make all of the flaps stick together. Repeat the process with the remaining dough.
*
Add the samosas to a wok or deep fryer with enough room temperature oil to cover. Begin to heat the oil on high and cook until the samosas turn a golden brown. Remove from oil with a slotted spoon and set on a place of paper towels to drain. Serve with a sauce or chutney.

Wednesday, March 26, 2014

Falafel


Falafel

I always like to keep vegetarian recipes on hand.  This is a middle eastern classic.
***
Ingredients:
1 cup dried chickpeas
3/4 cup dried split fava beans
3 cloves garlic, minced
1 small red onion, quartered
1 teaspoon ground coriander
1 tablespoon ground cumin
1 teaspoon cayenne
1/2 cup chopped fresh cilantro
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon baking soda
1 tablespoon lemon juice or more to taste
grapeseed oil for frying

*
Directions:

Put the beans in a large bowl and cover with water by 4".  Soak for 24 hours, checking occasionally to make sure you don't need to add more water to keep the beans covered.

*
Drain the beans and transfer to a food processor with all of the remaining ingredients except the oil. Pulse until minced but not pureed. Add water tablespoon by tablespoon if necessary to make sure the machine is able to work. You want to mixture is as dry as possible, though. Taste the mixture and adjust the seasoning to taste. Refrigerate for at least 20 minutes.
*
Form the mixture into balls a little smaller than golf balls and flatten just a little. In a nonstick pan, heat 1/4" grape seed oil on medium high heat until it sizzles when  a small piece of falafel is added. Turn the heat to medium.
*
Add just one falafel to begin with and fry until all sides are a deep golden-brown (about 6 to 7 minutes). If it browns too quickly, turn the heat down a little.  If the falafel sticks to the pan, dredge the falafel in a little flour. From there, cook the remaining falafel in the oil. Serve with pita bread and tahini sauce.

Sunday, March 23, 2014

Carrot Salad


Carrot Salad
I am visiting dear friends in Calgary.  Laura has served so many wonderful meals during my stay.  I actually could not choose a single dish as a favorite, they have been all so delicious.  Laura is offering a carrot salad for the recipe today. 
*
Ingredients:
2 lbs. carrots, grated
4 green onions, diced
4 tablespoons parsley, chopped
Marinade:
4 tablespoons sugar
3 tablespoons oil
3 tablespoons vinegar
1/2 teaspoon salt
*
Ina Garten adds green grapes cut in halves and dried raisins to her carrot salad.
*** 
Directions:
Prepare marinade mixing ingredients and stir to dissolve sugar.  Pour over prepared vegetables and allow to marinate several hours.  Before serving, pour off the marinade.

Thursday, March 20, 2014

Bacon and Potato Breakfast Strata


Bacon and Potato Breakfast Strata
Ingredients:
3/4 lb. small red potatoes (about 5), sliced
12 slices bacon, cut into 1-inch pieces
8 cups French bread 1/2" cubes
1 cup small broccoli floret
1 1/2 cup shredded Triple Cheddar Cheese
8 oz. Philadelphia chive and onion cream cheese 
   spread
6 eggs
1/4 teaspoon black pepper
2 1/2 cups milk 

*
Directions:
Cook potatoes and bacon in large skillet on medium heat 8 to 10 min. or until bacon is crisp and potatoes are tender, stirring occasionally; drain.  Combine potato mixture, bread, broccoli and 1 cup shredded cheese; spoon into 13 x 9-inch baking dish sprayed with cooking spray.
*
Whisk cream cheese spread, eggs and pepper in medium bowl until blended.  Gradually add milk, beating well after each addition; pour over brad mixture.  (Bread cubes should be evenly moistened.) Cover with foil.  Refrigerate 2 hours.
*
Heat oven to 375^F.  Bake strata, covered, 30 minutes or until knife comes out clean.  Sprinkle with remaining shredded cheese; bake, uncovered, 10 minutes or until cheese is melted.

To make ahead:  Strata can be refrigerated up to 24 hours before baking as directed.




Tuesday, March 18, 2014

Classic Gingerbread Cake

Classic Gingerbread Cake



Ingredients:

  • 3/4 cup stout 1/2 teaspoon baking soda 2/3 cup mild molasses3/4 cup packed light brown sugar1/4 cup granulated sugar1 1/2 cups unbleached     all-purpose flour 2 tablespoons ground ginger1/2 teaspoon baking powder1/2 teaspoon salt1/4 teaspoon ground cinnamon1/4 teaspoon black pepper2 large eggs1/3 cup vegetable oil  1 tablespoon freshly grated    ginger   
     
















    Adjust rack to middle of oven and heat to 350 degrees.  Grease and flour 8 inch square baking pan.
    *

    Bring stout to a boil in a medium pan over medium heat, stirring occasionally.  Remove from heat and stir in baking soda.  (mixture will foam vigorously.)  When foaming subsides, stir in molasses, brown sugar and white sugar, stir until sugar is dissolved, set aside.  Whisk flour, ginger, and baking powder, salt cinnamon and pepper together in a large bowl; set aside.
    *

    Transfer stout mixture to large bowl.  Mix in eggs, oil, and ground ginger until combined.  Whisk wet mixture into floour mxture by thirds stirring vigorously until completely smooth after each addition.
    *

    Transfer mixture to prepared pan and gently tap on counter 3 or 4 times to dislodge air bubbles.  Bake until cake is just firm to the touch and toothpick comes out clean, 35 to 40 minutes.  Cool cake in pan on wire rack about 1 1/2 hours.  Cut into squares and serve warm or at room temperature.
     

























Monday, March 17, 2014

Broccoli Spinach Soup with Avocado Toasts

Broccoli-Spinach With Avocado Toasts
No cream required: Tahini gives this soup its buttery flavor and silky texture -- and makes a serving of dark leafy greens unusually enticing. Sliced avocado dressed with lemon and sprouts jazzes up ordinary crusty bread and rounds out this balanced meal.

INGREDIENTS:

1 Tbsp olive oil, plus more for drizzling1 leek, white and pale green parts thinly sliced4 cup low-sodium chicken stock or water1 bunch broccoli, chopped (6 cups)6 oz baby spinach (6 cups)⅓ cup freshly grated Parmesan2 Tbsp tahiniCoarse salt and freshly ground black pepper4 slices rustic bread, toasted2 avocados, sliced¼ cup radish sprouts1 lemon, cut into wedges

DIRECTIONS:

Heat oil in a medium saucepan over medium-high heat. Add leek and cook until tender, about 4 minutes. Add stock; bring to a boil. Add broccoli and cook, covered, until bright green and tender, about 2 minutes.
*
Remove from heat. Stir in spinach, Parmesan, and tahini. Let cool slightly. Season with salt and pepper.
*
Working in batches, puree soup in a blender until smooth.
*
Top bread with avocado and radish sprouts. Season with salt and pepper, squeeze with lemon, and drizzle with oil.
*
Happy St. Patrick's Day!

Sunday, March 16, 2014

Cooked Millet Cereal


INGREDIENTS:

millet: 1 cup
water: 6 cups
salt: ¼ teaspoon
milk: ½ cup

DIRECTIONS:

Step 1: Lightly toast dry millet in the pot for about 2 minutes, or until fragrant.
Step 2: Add the water and salt, and bring to a boil. Once the water boils, reduce to a simmer and cover. Cook for about 30 minutes.
Step 3: Serve in bowls. Top with milk and choice of toppings. Try crushed pistachios, ground cardomom, and honey!

Saturday, March 15, 2014

Pasta Carbonara


Pasta Carbonara
Today we mark "The Ides Of March", the day Julius Caesar was assassinated and The Roman Empire became the Roman Republic in the year 44 B.C.   I am posting a dish typical of a Roman dinner.  The first time I enjoyed Pasta Carbonara, our son-in-law from Italy served it to our family.  It was so delicious. I thought you might enjoy it also!  Celebrate!
***
Ingredients:
RAGU
2 tbsp olive oil
¼ cup finely chopped celery
¼ cup finely chopped carrot
¼ cup finely chopped red onion
12 oz ground dark-meat chicken
Salt and freshly ground pepper
1 bay leaf
1 branch Italian parsley
Pinch dry thyme
2 tbsp white wine
¾ cup chicken stock

TO FINISH
2 tbsp olive oil
⅔ cup diced bacon or pancetta
4 egg yolks
2 oz grated Pecorino Romano cheese
3 tbsp finely chopped parsley, plus extra for garnish
Salt and freshly ground pepper
1 lb fusilli pasta
*
Directions:

1 Heat oil in a sauté pan over medium-low heat. Add celery, carrot and red onion and sauté gently for 10 minutes or until vegetables are soft and lightly browned. Turn heat to medium-high, add chicken. Press chicken with the back of a fork, separating morsels well. Season lightly with salt and pepper. Add bay leaf, parsley branch and thyme and cook for 3 minutes, stirring, or until chicken is lightly browned.

2 Add white wine and cook for 2 minutes or until wine has almost completely evaporated. Add ½ cup chicken stock and cook for 10 minutes over medium heat, adding more stock as needed, until chicken is cooked through and still slightly saucy. Discard bay leaf and parsley. Season with salt and pepper to taste. Reserve.

3 Heat oil in a separate frying pan over medium-low heat. Add bacon and sauté for 3 to 4 minutes or until fat is rendered and bacon is crisp. Remove from pan using a slotted spoon and blot on paper towels. Reserve.

4 Combine egg yolks, Pecorino, bacon, parsley and pepper in a large bowl and set aside.

5 Cook pasta in a large pot of salted boiling water until al dente. Drain, reserving about ½ cup of the cooking water. (Pasta water gives substance to sauces, making them a little creamier. It’s a good addition to most pasta dishes.)

6 Combine ¼ cup of the cooking water with egg yolk mixture and quickly toss with the hot pasta, stirring to coat. If necessary, add more cooking water to make the sauce even more creamy. Add reserved ragu, toss and season with salt and pepper to taste. Sprinkle with parsley.
Serves 4

Friday, March 14, 2014

Classic Gingerbread Cake




Classic Gingerbread Cake


INGREDIENTS:


3/4 cup stout 
1 1/2 teaspoon baking soda
2/3 cup mild molasses
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1 1/2 cups unbleached all-purpose flour plus extra   for dusting pan
2 tablespoons ground ginger 
1/2 teaspoon baking powder
1/2 teaspoon table salt
1/4 teaspoon ground cinnamon
1/4 teaspoon finely ground black pepper
2 large eggs
1/3 cup vegetable oil
1 tablespoon finely freshly grated fresh ginger
*Directions:Adjust oven rack to middle position and heat the oven to 350 degrees.  Grease and flour 8 inch square baking pan.
*Bring stout to a boil in medium saucepan over medium heat, stirring occasionally.  Remove from heat and stir in baking soda (mixture will foam vigorously).  When foam subsides, stir in molasses, brown sugar, and granulated sugar until dissolved; set mixture aside.  Whisk flour, ground ginger, baking powder, salt cinnamon, and pepper together in a large bowl; set aside.*
Transfer stout mixture to large bowl.  Whisk in eggs, oil, and grated ginger until combined.  Whisk wet mixture into dry mixture by thirds, stirring vigorously until completely smooth after each addition.
                       *
Transfer batter to prepared pan and gently tap against counter 3 or 4 times to dislodge the large air bubbles.  Bake until top of cake is just firm to touch and toothpick inserted to center comes out clean, 35 to 45 minutes.  Cool cake in pan on wire rack for 1 1/2 hours.  Cut into squares and serve warm, or at room temperature.  Serve with whipped cream.





Corned Beef And Cabbage



Corned Beef And Cabbage

Use flat-cut corned beef brisket, not point-cut; it’s more uniform in shape and thus will cook more evenly. When slicing the cabbage, leave the core intact or the cabbage will fall apart during cooking.

INGREDIENTS:

1 (4 to 5 pound) corned beef brisket roast, rinsed, fat trimmed to 1/4 inch thick.
4 cups low sodium chicken broth
4 cups water
12 carrots, peeled (3 chopped, 9 halved crosswise)
2 celery ribs, chopped
1 onion, peeled and quartered
3 bay leaves
1 tablespoon whole black peppercorns
1 tablespoon minced fresh thyme
1 teaspoon whole allspice
3 tablespoons unsalted butter
1 1/2 pounds small red potatoes
1 head green cabbage (2 pounds) cut into 8 2-inch wedges
Pepper

    • *
  • DirectionS:
1. Adjust oven rack to middle position and heat oven to 300 degrees. Combine beef, broth, water, chopped carrots, celery, onion, bay leaves, peppercorns, thyme, and allspice in Dutch oven. Cover and bake until fork slips easily in and out of meat, 4½ to 5 hours.
*
2. Transfer meat to 13 by 9-inch baking dish. Strain cooking liquid through fine-mesh strainer into large bowl, discard solids, and skim fat from liquid. Pour 1 cup cooking liquid over meat. Cover dish tightly with aluminum foil and let rest for 30 minutes.
*
3. Meanwhile, return remaining cooking liquid to Dutch oven, add butter, and bring to simmer over medium-high heat. Add potatoes and simmer until they begin to soften, about 10 minutes. Add carrot halves and cabbage, cover, and cook until tender, 10 to 15 minutes. Transfer vegetables to serving platter and season with pepper to taste. (Reserve cooking liquid for making Creamed Chipped Beef using leftover corned beef; recipe at right.)
*
4. Transfer beef to carving board and slice against grain into ¼-inch-thick slices. Serve with vegetables.
*
TO MAKE AHEAD: Prepare corned beef through step 2. Refrigerate moistened beef and cooking liquid separately for up to 24 hours. To serve, adjust oven rack to middle position and heat oven to 350 degrees. Transfer meat to carving board and slice against grain into ¼-inch-thick slices and return to baking dish. Cover dish tightly with foil and bake until meat is heated through, about 25 minutes. While meat is heating, proceed with step 3.

Monday, March 10, 2014

Orecchiette With Broccoli Rabe, Spicy Italian Sausage, and Pesto

Orecchiette With Broccoli Rabe,
Spicy Italian Sausage, and Pesto

Ingredients

  • For the Pesto:
  • 2 cups packed fresh basil leaves
  • 1/4 cup pine nuts
  • 3 medium garlic cloves, roughly chopped (about 1 tablespoon)
  • 1/3 cup finely grated fresh Parmesan cheese, plus more for serving
  • 1/3 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  •  
  • For the Pasta:
1 pound orecchiette
1 pound fresh hot Italian sausage (remove casings if necessary)
2 tablespoons extra-virgin olive oil
2 garlic cloves, crushed
2 pounds broccoli rabe, tough ends trimmed, leaves and stem chopped into 2-inch pieces
1 cup homemade or store-bought low-sodium chicken stock
2 tablespoons unsalted butter

  • *
Directions:
For the pesto:  
Pulse basil and pine nuts in a food processor until finely chopped, about five 1-second pulses.  Scrape down the sides, add garlic, and pulse again until chopped.  With the motor running, slowly pour in the olive oil through the top, stopping to scrape down sides as necessary.  Transfer to a small bowl.  Stir in parmesan cheese, and season to taste with salt and pepper.
*
For the pasta: 
Bring a large pot of salted water to a boil over high heat. Cook orecchiette according to directions on the packaging. Reserve 1/4 cup of pasta water and drain pasta in a colander.
*
Meanwhile, heat olive oil in a large skillet over medium heat. Add sausage and cook, breaking up the meat with a wooden spoon, until browned, 3 to 4 minutes. Stir in garlic, and cook until fragrant, about 30 seconds.
*
Add half of the broccoli rabe and stir until leaves wilt, making room from the other half. Once all the broccoli rabe has been added, cover skillet and cook over medium-low heat until stems are bright green, stirring occasionally, 3 to 5 minutes. Season with a pinch of salt. Pour chicken stock into skillet and bring to a boil over medium-high heat. Cook uncovered until liquid reduces to a sauce and broccoli rabe stems are tender, 2 to 4 minutes.
*
Add cooked orecchiette and butter to skillet and cook over medium-high heat until the pasta is completely coated in the sauce. If it looks too dry, and some of the pasta water. Season to taste with salt if necessary.
*
Serve orecchiette with a generous spoonful of the pesto and a sprinkling of grated Parmesan.

Saturday, March 8, 2014

Wiener Schnitzel With Sauerkraut

Wiener Schnitzel
With Sauerkraut



Although veal is traditional, this is a lighter version using turkey breast. But feel free to use pork or veal, if you prefer.


*
Ingredients:

2 cups store-bought sauerkraut in wine
⅓ cup finely chopped or snipped fresh chives
1 teaspoon caraway seeds, optional
½ to ¾ lb skinless, boneless turkey breast, pounded to ¼ inch thickness
½ cup flour
1 tsp sea salt
2 eggs, well beaten
2 tablespoons milk
1¼ cups panko bread crumbs or regular, unseasoned bread crumbs
2 teaspoons dry thyme
1 teaspoon black pepper
Shortening, oil or lard for frying

*

Directions:
Drain sauerkraut in a sieve over a bowl, pushing down lightly a couple of times. When most excess liquid has drained out, place the sauerkraut into a bowl with the finely chopped chives and caraway, if using, and stir to fully incorporate. Set aside in the fridge until serving time.


*
Cut the turkey breast into 4 sections and place each section between 2 sheets of plastic wrap. With a meat mallet or bottom of a heavy pan, pound the meat until it’s about ¼ inch thick.
Unwrap the pounded meat and cut into squares about 3 x 3-inches square; set aside on a platter. You should have 16 pieces.
*
Set up a production line: in the first bowl, the flour and salt; in the next bowl the egg and milk mixture; in the last bowl the bread crumbs, thyme and pepper.
*
Dredge the turkey pieces in the flour, then the egg wash, and then into the bread crumbs, rolling the meat around in the crumbs to coat, but not pressing the crumbs into the meat.
*
Lay the breaded turkey pieces in a single layer on a cookie sheet or platter lined with parchment and refrigerate, uncovered, for about 10 minutes. This helps the coating to dry out a bit, thus becoming crunchier.
*
Set a large, high-sided skillet—cast iron is best—over medium heat. Add enough fat to create a depth of about 1 inch in the pan. Bring to about 350°F.
*
Place several pieces of breaded turkey into the hot oil, but do not crowd the pan. Flipping once, remove the mini schnitzels when each becomes golden and crunchy on both sides— about 3 minutes each side—and set aside on a cooling rack to drain over a cookie sheet or kitchen towel.
*
Serve, topped with a generous pinch of the sauerkraut and a dollop of Creamy Roasted Beet Mustard (recipe follows).
*
Serves 8, with 2 schnitzels per person

CREAMY ROASTED BEET MUSTARD

You’ll love this creamy, smooth, nose-tingling mustard as much for its fun pink colour as you will for the taste!

*

Ingredients:
1 large or 2 small red beets
Drizzle vegetable oil
⅔ cup hot German mustard
½ cup sour cream, crème fraîche or Greek yogurt
*
Directions:
Preheat oven to 375°F

Scrub the beet(s) and, with a tiny drizzle of vegetable oil, wrap up tightly in heavy-duty tin foil. Place directly on the oven rack and roast until a knife easily slides into the beet, anywhere between 30 minutes to an hour, depending on the size and freshness of the beets. Remove from oven and let cool in the foil wrapping.

*
When cool enough to handle, unwrap and peel the beets; the skin should just slip right off.
*
Add the soft beets, mustard and sour cream to the bowl of a food processor and blend on high until completely smooth.
*
Transfer to a serving dish.


Makes about 1½ cups 

Friday, March 7, 2014

Apple-Marzipan Tart
With Carmel and Rum Raisins
Ingredients:
Crust:
2/3 cup powdered sugar
3 1/3 cups flour
3/4 cup butter
1 egg
*
Cut the butter into the flour and powdered sugar, add egg and knead until smooth.  Refrigerate covered with plastic wrap for 30 minutes to rest.
*
5 oz marzipan
                                   *
Apple Filling:
2 pounds / about 8 apples
1/2 cup sugar
1/4 cup butter
1 egg yolk
2 tablespoons milk
4 tablespoons raisins, soaked in rum
1 teaspoon cornstarch

Directions: 
                                   *
In the meantime, prepare the apple filling: peel and cut the apples into little cubes. Heat a pan and add the sugar, stir occasionally until the sugar melts and caramelizes. Now add the butter and stir, it will turn into a nice caramel! Add the apple cubes to the caramel and simmer them on medium heat for about 5-10 minutes, until the apple juice thins the caramel. Remove the apples carefully and set aside. Mix the cornstarch with 1 tablespoon of water and stir into the applesauce-caramel mixture – make sure to keep stirring it while it thickens. Add the apples and the rum raisins and mix well.
*
Preheat oven to 325°F and to prepare the pie crust: grease your pie pan and flour it lightly. Roll out ¾ of the dough evenly on your work surface and fit it into the pan, then do the same with the marzipan and fit it on top of the crust inside your pan. Roll the marzipan as thin as possible. Add the apple filling on top of the marzipan. Use the left-over pastry dough to cover the tart, whether you choose to do a woven lattice pattern or any other pie covering technique! Before putting the tart in your oven, mix an egg yolk with milk and brush in on the dough on top of your tart, to keep it moist during baking.  Bake at 325 degrees for about 45 minutes until it turns golden.
*
Before serving let the tart cool about 30-40 minutes at least and sprinkle it with powdered sugar. Enjoy!

Thursday, March 6, 2014

Anti-Crabby Cake

This recipe comes from a friend in the Chicago area who is a daily visitor to my blog.  Carol said a friend shared this recipe with her.  When she makes the cake, one piece is never enough.  The name was given because eating this cake is bound to change your disposition.  You can only be happy!  Thanks for sharing Carol!

Anti-Crabby Cake
Ingredients 
Cake
1 20 oz. can crushed pineapple in 100% juice, do not drain
2 cups all purpose flour
1 1/2 cups sugar
2 large eggs
2 tsp. baking soda

Frosting...I do use beaters for this
8 oz cream cheese at room temperature
1 stick unsalted butter at room temperature
2 cups powdered sugar...I use a bit less
1 tsp. vanilla
2 Tbsp. milk
*
Directions...
Preheat oven to 350...bake for approximately 35 minutes til golden and baked through.

Put all cake ingredients in a large mixing bowl and blend by hand...no need to get out the beaters, but you can if you want to.

Pour mixture into a Glass 9x13 pan. You do not need to grease, flour, spray, etc...trust me. NOTE: I did spray the 9x13 pan with Pam spray.

You'll want to frost while the cake is still warm, then let cake cool, then refrigerate, serve cold and I hope you enjoy.

Wednesday, March 5, 2014

Meyer Lemon Bundt Cake

Meyer Lemon Bundt Cake
The Meyer Lemon has a less acidic juice and a unique lemon flavor.  I posted the Meyer Lemon Jam recipe two days ago.  My mother baked a perfect Lemon Meringue Pie which I have tried hard to duplicate.  It is just a touch certain people develop.  I will try my touch with this cake recipe!
*
Cake
  • 1 Tbs. vegan margarine, melted
  • 3 ½ cups plus 2 Tbs. flour, divided
  • 1 Tbs. whole flaxseeds, ground
  • 1 ½ tsp. baking powder
  • ¾ tsp. baking soda
  • ¾ tsp. salt
  • 1 cup unsweetened plain soymilk
  • 1 Tbs. grated Meyer lemon zest
  • ½ cup Meyer lemon juice
  • 1 ¼ cups light agave nectar
  • ½ cup canola oil
Icing
  • 1 ½ cups roasted, unsalted cashew pieces
  • ⅓ cup light agave nectar
  • ⅓ cup coconut milk
  • 1 tsp. vanilla extract
  • *
  • Directions:
1. To make Cake: Preheat oven to 350°F. Grease and flour Bundt pan with margarine and 2 Tbs. flour.
*
2. Whisk together remaining 3 1/2 cups flour, ground flaxseeds, baking powder, baking soda, and salt; whisk to combine.
*
3. Whisk together soymilk, lemon zest, and lemon juice in bowl; let stand 5 minutes. Whisk in agave nectar and oil. Stir soymilk mixture into flour mixture. Pour batter into prepared pan, and bake 1 hour, or until toothpick inserted in center of Cake comes out clean. Cool in pan, then unmold.
*
4. To make Icing: Blend all ingredients in blender 5 minutes. Strain through sieve, then drizzle over Cake.