Sand cake, old german style pound cake.

20131223_175923Sand cake, starts by beating together one cup softened butter and 1 cup sugar till well blended. Then add 3 whole eggs, one at a time. Then add 3/4 cup of sifted flour and 3/4 cup of potato starch. Finish off the batter with 1 tsp of vanilla and 1/2 tsp grated lemon peel. Pour into prepared loaf pan and bake at 350 degrees. Bake for 45 to 60 mins. Test doneness with a toothpick.
Enjoy with strawberries or some fruit and whipped cream. Store in airtight container in the fridge.


Apple pancake……hmmmmm.

applepancake2This recipe requires a 10-inch oven proof pan, I used a cast iron skillet when I made this recipe and it turned out great.
Batter: 1/2 cup all-purpose flour (about 2 1/4 ounces), 1/2 teaspoon baking powder, 1 tablespoon granulated sugar, 1/8 teaspoon salt, 1/8 teaspoon grated whole nutmeg (using fresh is always better), 2 large eggs, 1 cup milk, 2 tablespoons butter (melted), 1 teaspoon vanilla extract.
Apple mixture: Cooking spray, 1/2 cup granulated sugar (divided), 1/2 teaspoon ground cinnamon, 1/2 teaspoon grated whole nutmeg, 1 cup thinly sliced Granny Smith or other firm tart apple.
Remaining ingredients: 1 tablespoon powdered sugar.
Prepare batter, lightly spoon flour into dry measuring cup; level with a knife. Combine flour, baking powder, 1 tablespoon granulated sugar, salt, and 1/8 teaspoon nutmeg in a medium bowl, stirring with a whisk. Combine eggs, milk, butter, and vanilla in a small bowl, stirring with a whisk. Let stand 30 minutes.
Preheat oven to 425 degrees.
Prepare apple mixture, coat bottom and sides of a 10-inch ovenproof skillet with cooking spray. Combine 1/4 teaspoon nutmeg; sprinkle evenly over bottom and sides of pan. Arrange apple in even spokelike layer in pan. Sprinkle remaining 1/4 cup sugar. Cook over medium heat 8 minutes or until mixture bubbles. Slowly pour batter over apple mixture.
Bake at 425 degrees for 15 minutes. Reduce oven temperature to 375 (do not remove pancake from oven); bake an additional 13 minutes or until center is set. Carefully loosen pancake with spatula. Gently slide pancake onto serving platter. Sift powdered sugar over top.
Great quick and easy warm snack for 6.

It’s too hot to cook. Well maybe…..

Something chilled for dinner, so make it now and serve it later.
Chilled Raspberry Soup
2 cups fresh raspberries or 2 (10oz) pkg. frozen raspberries, thawed
1 1/2 cups water
1 cup cranberry juice cocktail
3/4 cup sugar
1 cinnamon stick
3 whole cloves
1 Tablespoon lemon juice
8-oz. carton raspberry yogurt
1/3 cup dairy sour cream
ground cinnamon

Place raspberries and 1/4 cup water in blender; puree until smooth.
In large saucepan combine pureed fruit, remaining 1 1/4 cups water, cranberry juice cocktail, sugar, cinnamon stick and cloves. Cook over medium heat until mixture begins to boil; remove from heat. Cool. Strain soup onto large bowl. Add lemon juice and yogurt; whisk until well blended. Cover; refrigerate until cold. Pour into individual serving dishes. Top each with sour cream; sprinkle with cinnamon.
9 (1/2 cup) servings.
This recipe is a very old Pillsbury recipe. You can cut back on the sugar if you don’t want it to sweet, and if you are wanting it a little lighter, leave out the sour cream.

I did find a new recipe from Pillsbury to go along with this soup.

Sparkling Raspberry Tea

2 cups cold brewed tea
2 cups chilled raspberry or cranberry-raspberry juice
2 cups chilled sparkling water
Raspberries, lime slices or lemon slices, if desired
Fresh mint leaves, if desired

1 In large pitcher, mix tea, juice and sparking water.
2 Serve tea over ice. Garnish with raspberries and mint leaves.
Have a Raspberry Day!

Something quick and yummy…with store refrigerated biscuits.

I’ve talked about making things with Pillsbury rolls but now for something else yummy and easy.
Carmel Bubbles
1 can of refrigerated biscuits (small biscuits not the big ones)
1/4 cup and 2 Tablespoon of Brown Sugar
2 Tablespoons & 2 teaspoons water.
Grease a 9″ cake pan set aside.
In a small sauce pan, melt brown sugar, butter and water together till nice and mixed and smooth.
Cut each biscuit into four pieces and roll them in the brown sugar mix with spoon and place in the cake pan.
Bake at 450 degrees for about 10-15 mins. Remove from oven let rest about a min then flip over onto a plate and hand everyone a fork. be sure to let it cool before you start popping them into your mouth.

Jam filled Biscuits
Oven preheated to 350 degrees. Put parchment paper on a backing sheet.
1 can of Big refrigerated biscuits
Your flavor of jam and/or chocolate morsels
Separate the biscuits and place a few morsels and say about 1/2 tsp, jam in the center and then press the edges shut. Sprinkle top with little sugar.
Then back about 12-14 min. Serve warm.
Not much work but they are yummy.

Fall party food.

If your having close to 12 people over and want to be somewhat easy on yourself my I suggest.

Choucroute Garni

1 medium onion sliced or diced, 1 tbsp olive oil, 2 pounds slow cooked baby-back ribs cut into 3 rib potions, 1 lb smoked pork chops,  1lb bratwurst, 32oz of sauerkraut, rinsed and drained, 2 cooking apples peeled cored and cut into wedges, 2 tbsp brown sugar, 4 whole cloves, 3 juniper berries crushed, 2 small cloves garlic minced, 1 bay leaf, 1/8 tsp pepper 1 1/2 cup Rhine wine, boiled potatoes.

Cook onion in sauce pan till wilted in olive oil. Place in large crock pot. add ribs, chops. Mix sauerkraut and next 7 ingredients spoon over top of meat, pour the wine over all. Cover and cook on low for 6 hours. Before time to serve, get potatoes and cook bratwurst and add to serving dish. This can also be prepared in a dutch oven.

We served this the other night with a Pineapple cheesecake

Make in a 9-inch springform pan, with graham cracker crust. 1 can (20 oz) crushed pineapple, 1 pound cream cheese, 2/3 cup granulated sugar, 1 tsp vanilla extract, 4 large eggs, lightly beaten.

Preheat the oven to 375 degrees. Drain the pineapple thoroughly, pressing to remove as much liquid as possible. Reserve the juice for the topping. In large mixing bowl, beat together the cream cheese, sugar, vanilla, and eggs until very smooth. Add the pineapple and stir to blend. Pour the mixture into the prepared crust and bake for 1 hour. While the cake is baking, prepare the topping. 2 cups sour cream, 2 tbsp pineapple juice, 3 tbsp sugar, gently mix together. When the cake is ready, remove from the oven and increase the oven temp to 450 degrees. Pour the topping mixture over the cake and place the cake back int he oven. Bake for 5 mins, then allow to cool in oven with the door open slightly for 1 hour. Chill. ( found this one in The joy of Cheesecake).


Strudel…..Hey this didn’t take long.

Well we used to say you had to spend hours in the kitchen making strudel, well not anymore unless you really want to. This is something I make every Christmas for my friends and family and now I’m going to share it will all of you and a couple fun changes.

Ingredients: 1 pkg Pepperidge Farm Frozen Puff Pastry Sheets, 4 to 6 granny smith apples-peeled cored and sliced thin, 4 Macintosh apples just like the others, 2 sticks of butter melted for brushing on pastry sheets, 1 1/2 cups dry bread crumbs browned in 4 tbsp butter, 1 cup chopped walnuts, 1/2 cup golden raisins, soaked in warm water & 1/4 cup spiced rum for 15 mins and then drained, 2/3 cup sugar, 1/4 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp allspice, 1 1/2 tbsp fresh lemon juice, 1 tsp lemon peel, 1 tbsp orange peel, 4 tbsp spiced rum, 1/2 cup heavy cream.

Instructions: Thaw pastry sheets 20 mins. Cut apples place in water and lemon juice until ready to mix all the dry ingredients together. Roll them out thin (about 1/4 inch). Sprinkle dough with butter, then leaving about 1 inch border. Drain apples and add all the dry ingredients together. Add raisins, rum and cream to mixture. Use enough of mixture to cover one third of the pastry sheet. Carefully roll up the strudel. Brush off excess flour. Take a brush and coat outside with butter. Place on parchment paper sheets on baking sheet. Bake at 350 degrees for 30 to 40 mins, basting occasionally with butter. The strudel is done when it is golden brown. Let cool, add confectioners sugar over the top.

Now if you like the pastry cup shells, take the apples, spices about 2 tbs brown sugar, bread crumbs, rum  and little cook them in a skillet. Then take some mascarpone cheese withed with a little sugar, line the bottom of pastry shell with tat and then cover with apple mixture and them a little mascarpone on top. The one in the picture has Dark Chocolate bits and Toffee bits in it.

Not much time and still so delicious.

Master Chef magazine hits newstands and having fun with a quesadillas!

Taste of Home has a new magazine: Master Chef, yes it was inspired by the TV show. It has lots of recipes as well as interesting articles on chefs. If it continues at the pace of it’s premiere issue this looks to be promising new magazine.

The cover of the issue had a Berry Tartlet created by Gorden Ramsey, but the fruit is what we were all looking at.

Dessert Quesadillas

Flour Tortillas, peaches, or pears or even nectarines, softened cream cheese, cinnamon, brown sugar, maybe even chocolate.

Put the cream cheese on one side of the tortilla add cinnamon or any other seasons you like with the fruit you have chosen.

Lightly sprinkle brown sugar, and add slices of fruit to one side along with a little chocolate chips if you desire.

Fold in half and place in a lightly greased skillet, heat on low remove when chocolate has melted don’t over cook tortilla.

Little brown is good, and a little whipped cream and there you have it. Something refreshing for the end of summer.

This recipe can also be made with apples as well.We found a number of recipes with brie and regular cheese as well.

Get into that kitchen and have a little fun.

We hope they continue with the Master Chef magazine, with the interesting recipes it can expand your creativity too, promoting everyone into the Master Chef of your household.