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Noodle Kugel

19 Feb

 

kug

TORI AVERY

Okay,  So this recipe has been on my blog since Aug. 2015 …. except it hasn’t.    Just the picture.

I occasionally go through old posts because in the beginning I did not record recipes and pictures in a manner that would keep them for all time.

Some how they just Disappear !     poof I don’t know where they go  ???????????

So I have to go back and rewrite them. That’s okay ,  because this is a really good treat for a dessert ,  a coffee ,  or even a side dish .

 

kug3

The name of the dish comes from the Middle High German   kugel meaning “sphere, globe, ball”; thus the Yiddish name likely originated as a reference to the round, puffed-up shape of the original dishes.

Nowadays, however, kugels are often baked in square pans.

The first kugels were made from bread  and  flour  and were savory rather than sweet. About 800 years ago, cooks in Germany replaced bread mixtures with noodles  or farfel  .  Eventually  eggs  were incorporated. The addition of cottage cheese   and  milk  created a custard-like consistency common in today’s dessert dishes. In  Poland ,  Jewish homemakers added  raisins m cinnamon and sweet  curd cheese to noodle kugel recipes. In the late 19th century,  Jerusalemites  combined  caramelized sugar and black pepper  in a noodle kugel known as “Yerushalmi kugel” or “Jerusalem kugel,” which is a commonly served at Shabbat kiddushes and is a popular side dish served with CHOLENT  ( a very good Jewish Stew which I also have a recipe for on this blog ) during Shabbat lunch.

 

This recipe is so old I don’t even remember where I got it from . The original paper is very old and crumbly…………….

A lot of Babcia ( Polish Gramma ) use alittle of this and a bit of that and  and put a dab or two more until it tastes good !  gram

Thanks Gramma, ….. so as you travel along on your kitchen  journey , you will also ”   add a tab more of this ” and ” just enough of that  ” to make the recipe your own.

It’s okay that’s what cooking is all about .  Anyone can follow the words on the back of a can .

1 lb broad egg noodle  eggnoo

6 TBSP sour cream

6 oz. cream cheese  – cut into tiny pieces

1 Tsp real vanilla

1/8 lb. butter ( 1/2 stick  )

8 large eggs

1 1/2 lb. cottage cheese

3/4 cup sugar

1/4 lb. butter

3/4 cup corn flakes

1 cup golden raisins

Cook noodles according to package instructions.

Strain in cold water 2 -3 times

melt 1/4 lb. butter and add to cold noodles .

Beat eggs sugar and vanilla together.

Add cheeses, sour cream and raisins to egg mixture.

Then add all of that to noodles in to 13 x 9  greased casserole dish.  ( use a lot of butter )

melt 1/4 lb butter , and mix with corn flake crumbs and sprinkle on top.

 

Bake at 350′ for 1 hour until top is golden brown.

Serve hot ,  cold ,  or reheated.

I like to let it cool until almost room temperature  . Just slightly warm.

 

k2

 The Smitten Kitchen

Eat and Enjoy !!!!!

CHRISTMAS LACE COOKIES

10 Dec

lace

BAKING AND MISTAKING

Okay, So here is a old – timey cookie I ‘ll bet you don’t see much any more.

Lace cookies

It is another one from    MY GRAMMA      Anna 85th birthday-1

Gramma would only make these at Christmas and of course I didn’t pay attention how to make them or the recipe because I was a little kid and all I could think about was when are they going to be done and when do I get to eat them.

The whole house would smell so good when they were baking and then with a cold class of milk, these  cookies  ,  fresh from the oven ,  it was a Christmas present with each and every bite.

Hey ! Remembering that , let me remember to tell you that if you have a loved one in your family that makes a special food that everyone loves and they make it all the time and you have no idea how to make it ……write down the recipe and keep it safe.

Even if it’s not the exactly the same and not quite as good ,  at least you will have a place to start when you want to make that food  in the future.

Now the way I cook , with a little of this ,  and a pinch of that  , and just a bit more of those  ,  it’s not an exact science but it works because I have been making it for so long and I just know , a lot of folks cook like that.

Baking on the other hand has to be pretty exact for it to turn out right. So get in the kitchen and help Gramma or Grampa and pay attention  , you just might learn something.  AND WRITE IT DOWN  !!!!

 

1 Cup ( 2 sticks ) butter

2 1/4 cups light brown sugar – packed

2 1/4 cup rolled oats  oats

3 TBSP all – purpose flour

1 TSP salt

1 egg – lightly beaten

1  TSP real vanilla  van  NOT THE IMITATION VANILLA  ( which may be made with coal tar )

SPEAKING OF WHICH   …………….. WHY WOULD YOU BUY IMITATION ANYTHING ????

 

Speaking of vanilla : here is every thing you wanted to know about vanilla but were afraid to ask !

 

Vanilla is a flavoring   derived from  orchids  of the genus Vanilla  , primarily from the Mexican species, flat-leaved vanilla (V. planifolia). The word vanilla, derived from the diminutive   of the Spanish word vaina (vaina itself meaning sheath or pod), is translated simply as “little pod”

va    v22

The vanilla pod is frequently referred to as the bean. The pods are picked when they are still not ripe, and then plunged into hot water and laid out to dry for anywhere from two to six months.

 

v3         v4

 

Vanilla can only grow 10 to 20 degrees north and south of the equator

Vanilla is the second most expensive spice , after saffron.

And like saffron, vanilla is very labor intensive to produce. In order for vanilla orchids to produce pods (commonly referred to as beans), the plant must be pollinated by hummingbirds or a specific species of bees native to Central America. Furthermore, the flowers are only open for a short period of time. In order to harvest vanilla commercially, therefore, the plants must be hand-pollinated.

 

And it is a little known fact , that  :

The Totonac   people, who inhabit the East Coast of Mexico in the present-day state of  Veracruz ,  were the first to cultivate vanilla.

ver

According to Totonac mythology, the tropical orchid was born when Princess Xanat, forbidden by her father from marrying a mortal, fled to the forest with her lover. The lovers were captured and beheaded. Where their blood touched the ground, the vine of the tropical orchid grew.

In the 15th century, Aztecs invading from the central highlands of Mexico conquered the Totonacs, and soon developed a taste for the vanilla pods. They named the fruit tlilxochitl, or “black flower”, after the matured fruit, which shrivels and turns black shortly after it is picked. Subjugated by the Aztecs, the Totonacs paid tribute by sending vanilla fruit to the Aztec capital,   Tenochitlan .

Spanish conquistador Hernan Cortes       cort  is credited with introducing both vanilla and  chocolate  to Europe in the 1520s. There he was thought of as a great explorer.

Back in  Mexico ,  The Aztecs didn’t think so  much of him  for stealing their  chocolate drink and  all of their gold. Made them real mad . So mad ,  they went to war with him and  the great Montezuma , their king and leader ,  got hit in the head with a rock.  He died.

Score : Cortes 1   /   Aztecs 0   ,   But Hey , the whole world got Chocolate  right ?   ouch

 

 

This is  VANILLA to all my scientist friends  and those of you that paid attention in Chemistry class

pro                          v4

 

and if you want to make your own : go here

How To Make Vanilla Extract (Homemade Vanilla) | Beanilla

 

 

BACK TO THE COOKIES ……………

 

Preheat oven to 375′

Line baking sheets with Parchment paper ( NO ,  foil will not do ! get the parchment paper you are going  to like it for a lot of stuff ) parc

Heat butter and brown sugar in a 3 – quart saucepan over medium heat,

stirring with a wooden spoon   spoon

wood      w2

Get a wooden spoon its very helpful for a lot of things …. especially if you have kids.

 

Keep stirring until butter is melted and mixture is smooth.

Stir in oats , flour , salt , egg , and vanilla.

Drop cookie batter by the Teaspoon onto prepared baking sheets, leaving about 2 inches between each cookie , because they are going to  spread .

 

Bake for 5 – 7 minutes. Keep a close eye on them to prevent them from over baking. they should just e golden brown.

Allow to cool on cookie sheet for 30 seconds and then remove to cookie rack to cool completely

rack

Doux

 

Try not to eat them all and

Store the rest  in a air tight container.

Eat and Enjoy !

 

 

l2

twopeasandthierpod

 

 

 

ZWETSCHGENKNODEL – PLUM DUMPLINGS

8 Oct

Romanesco

ZWETSCHGENKNODEL   —  Z-wetsch-gen-kn-del  , yes that certainly is a mouthful for all of our non-Austrian  friends

Where is Austria anyway ?

Well  ,  it’s right here

    

Her are some Famous People from Austria

  Ludwig van Beethoven 

Wolfgang Mozart

Wolfgang Mozart

Ludwig van Beethoven

Arnold Schwarzenegger

    Hedy Lamarr

Hedy Lamarr

and my Gramma
  Anna 85th birthday-1
Grossmutter ,    that’s my Mom behind her
    

  Okay, So this is a treat from when I was a little boy and used to help my Gramma make these Plum dumplings. Gramma learned to make these from here Mother back in Austria when she was a little girl.  And now I am teaching my granddaughter how to make them . Pretty cool , uh ?

The big deal about these is the potato dumpling ( and it is what makes this Austrian  – the Germans use flour ) This is a treat made by all Austrians in the fall when the  plums are ripe.

.

Markus Mainka

The fruit is a freestone drupe . . It is less round than other plums, its ends are more pointed and the groove is less pronounced

 

The red-brown wood is used in fine cabinetry. . The fruit, which ripens in August and September in the Northern Hemisphere, is a popular seasonal table fruit. Zwetschgen hold their form well at oven temperatures and are much used in baking for example in tarts such as quetschentaart and zwetschgenkuchen .       Fermented zwetschgen are distilled to make  eaux de vie : zwetschgenwasser or zwetsch (in Austria, Germany, and Switzerland.)

That should be about everything you ever wanted to know about these plums .

If you made this last year , pay attention I have tweaked it up a little……..

Start a big pot of water to boil

The  Dough :

2 large potatoes

2 1/2 cup flour

1 egg

2 tbsp. butter

1/2 tsp salt

1 tsp sugar

The Filling:

12 plums – cut in half . Remove pit, ( make sure you don’t leave any of the PIT SLIVERS in the fruit . it really messes up the fine enjoyment you get eating these.)

then  pour 1 tsp sugar into each cavity left by the pit

 

Topping:

1/4 cup butter

1 cup plain bread crumbs

3 tbsp. powdered sugar

1 tsp cinnamon

2 tsp sugar

Cook the potatoes in salted water until soft ( a fork easily slides in and out. )

While potatoes are cooking:

Melt butter in a frying pan. Add all crumbs  , powdered sugar and cinnamon, and sugar   . Mix well and toast until just starts to turn color .

STIR STIR  STIR

Rinse   Potatoes  in cold water and peel,

Mash them up  with butter , egg , and salt  , . add 2 cups flour mix until you get a soft  dough .  Might need alittle more flour  ( adding alittle flour at a time ) until  you can roll it out  out

Work dough into a 3″ thick roll

Cut into   { 12 }  1/2″ pieces

Roll out each piece , one at atime  .

Put the plum halves back together

Take 1 plum and wrap dough around it . Pinching to make sure the edges are closed tight  ( might need to use a little water as a { GLUE } )

Roll dumpling in your floured hand to make a smooth ball.

Cook a few at a time in boiling water for about 10 minutes. Should be floating

.Remove with a slotted spoon and roll in breadcrumbs.

These are really good at room temp but you can nuke them for 30 sec  and you can serve them with a dollop of sour cream too!

Eat and Enjoy !

IRISH APPLE CAKE or Irish Soda Bread

19 Mar

cake      or     

Now Most of you probably think of Irish Soda Bread when ST PATTY’S DAY  comes around . And while you thinking about it , it is most likely has a  little sweetness and  maybe  raisins or citron in it .   Might even have a frosting cross  on top

That is not Soda bread !    lep

 

Traditional soda bread contains   flour, baking soda, sour milk (buttermilk) and salt.  That’s it!!!

This was a daily bread   that didn’t keep long and had to be baked every few days.  It was not a festive “cake” and did not contain whisky, candied fruit, caraway seeds ,  , raisins (add raisins and it becomes “spotted dog” not to be confused with the pudding made with suet of the same name), or any other ingredient.

There are recipes for those types of cakes but they are not the traditional soda bread eaten by the Irish daily since the mid 19th century.

It shocks some people to learn that Irish Soda Bread hasn’t been around for thousands of years. It wasn’t until around the 1840’s that bicarbonate of soda (Bread soda) as a leavening agent was introduced to Ireland.

It is also said that traditionally Irish [soda] bread was not “baked” in an oven but rather in a pot, known as a bastable, which was placed over the fire in the hearth.  -cooking-pot-over-hearth  bastible

( yes it does look like a Dutch Oven , David )

The three- legged iron pot is the  origin of the term to make “POT LUCK “.   In country districts it is used for roasting , stewing , and for making cakes and bread. In  Counties Limerick and Cork it is also called a Bastable oven , and the bread made in it a ”  Bastable Cake “. Glowing turf ( peat ) sods are put on top when baking or roasting is being done to ensure even heat. The pot can be raised or lowered on a chain , 3 short feet enable it to stand at the side of the hearth

 The word bastible seems to be a bastardization of the name Barnstaple, the town in Devon where these iron baking pots were made.

That’s  all there is to know about Soda Bread ,  except that I have made it and I thought it tasted like an  old sponge.

Upon asking my IRISH friends if that was how it was suppose to taste ,  they said , ” yes  ”

and I said, ” why ? ”

And they said , ” Tradition ”

Sometimes ,  it’s good not to be Irish          gb

 

So on to Irish Apple Cake

apc

 

 

Okay , So Yes this is a surprise on Two counts .

One , You are right , I don’t usually make desserts and

TWO  it’s past ST PATTY’S DAY . That’s okay because this  will be good any day.

Okay so this is actually an APPLE BREAD , but you know when I saw this picture on    {    The Kitchen McCabee    – blog    }      with the custard I said , ” THAT LOOKS REALLY GOOD ”

I gotta check this out.

This is Kayley’s recipe

 

  • 3 C. Flour

    2 t. Baking Powder

  • ⅛ t. Salt
  • ¼ t. Cloves, ground
  • ¼ t. Nutmeg, ground
  • 6 oz. Butter, (cold is fine)
  • ¾ C. Sugar
  • 4 large Granny Smith apples(I used golden delicious to great effect)
  • 2 Eggs
  • ¾ C. Milk
  • 2 T. Sugar(for sprinkling on top of cake)

 

  • FOR THE CUSTARD:
  • 6 large Egg Yolks
  • 6 T. Sugar
  • 1½ C. Whole Milk
  • 1½ t. Vanilla

FOR THE CAKE:

  1. Grease and flour an 8″ or 9″ round springform pan . Using an 8″ pan will give you a taller cake.
  2. Preheat the oven to 375 degrees.
  3. Sift the flour, baking powder, salt, cloves and nutmeg into a large mixing bowl   . Make sure the bowl is very large to allow room for the apples to be folded in.
  4. Cut the butter into the flour using your fingers or a pastry cutter until the mixture resembles fine crumbs.
  5. Add the ¾ C. sugar to the flour mixture and mix in.
  6. Peel the apples and slice them into uniform pieces. This cake works best and gets that ‘chunky apple look’ if the slices are about ¼” wide and then cut into 3 pieces.
  7. Toss the apples into the flour mixture and combine them thoroughly.
  8. In a separate bowl, beat the eggs and milk together. Add to the apples and flour and mix in with a large spatula until just combined. Batter will be thick and dough-like.
  9. Transfer the dough into the prepared cake pan and flatten the top surface using the back of your spatula.
  10. Sprinkle the sugar over the top of the cake.
  11. Bake for 45-50 minutes. Test the center for doneness.   If you insert a WOODEN skewer or toothpick in the middle and remove, there should be a few moist crumbs attached, but not batter. A metal cake pick or plastic toothpick will slide in and out of the cake and crumbs will not stick to it as readily, but will stick to a WOODEN skewer or toothpick                                                                                                                                                    insert toothpick into center of cake  …..         cakedonetest

if it is sticky and moist  , your cake is not done

cdt2

 

When the toothpick comes out clan , or with a few crumbs on it your cake is DONE

cdt3

 

  1. The top of the cake should be golden brown. Serve slices with custard sauce.

FOR THE CUSTARD SAUCE:

  1. *note that this sauce is not a thick, pudding like sauce. It should have a pour-able, just thickened consistency when done.
  2. Place the egg yolks and sugar in a bowl and whisk until pale yellow, 2-3 minutes. Place the milk in a medium saucepan and bring just to a boil. Slowly whisk the hot milk into the egg/sugar mixture. Transfer the mixture back to the saucepan and stir over medium heat until custard thickens, about 4 minutes. Custard should be thick enough to coat the back of a spoon. Mix in the vanilla. Transfer to bowl or serving saucer.
  3. Serve warm  over apple cake.

Eat and Enjoy !

PEAR PIE / WITH PEPPER ?

28 Nov

Okay, So don’t be so surprised ! Yes I can Bake , not as well as my bride , but I ‘m learning.

  

 

SO , this is a pie I usually only make At Christmas and everyone likes it.

And YES , it does have pepper in it , no joke.  Think of it as using a spice ( and you might as well cause it is  ) .   If it had Nutmeg in this recipe you wouldn’t think twice about it.  So if you can’t get around using pepper in something sweet , then pretend it is  Nutmeg and still use the pepper.

Somehow ,  when it PAIRS  with the ginger and the lemon and the PEARS  ….. it just tastes GOOOOD !

PAIRS and PEARS – get it !

 

Anyway , you can’t taste the pepper but it makes this pie really great !

 

Pie Crust  ( THIS IS FROM BETTY CROCKER AND BETTY IS  NEVER    WRONG  )

HISTORY LESSON #443 ( for some of you younger cooks )  : Betty Crocker has been a cultural icon and trusted source for recipes and kitchen     

         Now – how  for over 90 years.  If your Mom or Gramma needed to check some thing in a recipe, ,  Betty is where they would look.

If you don’t have one of these ,  get yourself one for Christmas .   It still makes life in the kitchen whole lot easier.     This info is timeless.

 

 

While you may be tempted to buy pre-made pastry, making it from scratch is easier than you might think.

this is a  simple, flaky base for any pie.

 

  • 1 cup plus 1 tablespoon all purpose flour
  • ½ teaspoon salt
  • 1/3 cup cold shortening ( put in the fridge for 30 min )
  • 3 to 5 tablespoons ice-cold water
  • A medium mixing bowl
  • A rolling pin
  • 9-inch glass pie plate
  • A pastry blender or fork

 

Mix flour and salt in medium bowl. Cut in shortening, using pastry blender or fork, until mixture forms coarse crumbs the size of small peas.

My        worth :      one of these come in REAL HANDY     

Sprinkle with the water, 1 tablespoon at a time, tossing with a fork until all flour is moistened.

How-to-Make-One-Crust-Pie_01

2. Gather pastry into a ball and flatten on lightly floured surface. Wrap flattened round in plastic wrap and refrigerate 45 minutes or until dough is firm and cold, yet pliable. How-to-Make-One-Crust-Pie_02
3. Using floured rolling pin, roll pastry on lightly floured surface into a round 2 inches larger than upside-down 9-inch glass pie plate. How-to-Make-One-Crust-Pie_03
4. Fold pastry into fourths and place in pie plate or roll pastry loosely around rolling pin and transfer to pie plate. Unfold or unroll pastry and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. How-to-Make-One-Crust-Pie_04
5. Trim over-hanging edge of pastry 1 inch from rim of pie plate. Fold edge under to form standing rim; flute edges.
Chill for 30 min,
Bake as directed in pie recipe.

 

 

Topping :

1/4 cup plus 3 tbsp. sugar

1/4 cup all purpose flour

3 Tbsp chilled unsalted butter

 

Mix sugar and flour in a small bowl.

Add butter and cut in until butter is the size of small peas .

Cover and refrigerate

 

Filling :

3 Tbsp fresh squeezed lemon juice

2 1/2 lb firm ANJOU pears

1/2 cup golden raisins

1/2 cup sugar 1/4 cup all purpose flour

1 tbsp. lemon zest ( grated lemon peel )

1 Tsp. ground ginger

1 Tsp. fresh ground pepper

 

 

Pepper-Mill-Grinder-Crusher-Kitchen-Essentials

 

Position rack in upper third of oven

Place heavy large baking sheet on rack and preheat oven to 450′

Fill a large bowl with water.

Add lemon juice

Peel  , halve , and core pears.  Add to water

Drain ;  pat pears dry.  Cut into 1/4 ” thick slices.

Return pears to dry bowl , mix in raisins , sugar , flour , lemon zest , ginger and pepper.

 

Spoon filling into prepared pie crust

Sprinkle topping over.

Prevent crusts from over-browning by shielding them with aluminum foil strips. Remove foil strips 15 minutes before baking is complete so that edges can brown.

Set pie on baking sheet in oven and bake for 10 minutes.

Reduce oven temperature to 350′

Bake until filling bubbles and crust is golden brown – about 1 hour

Transfer to rack and cool completely

 

Eat and Enjoy !

 

ZWETSCHGENKNODEL – PLUM DUMPLINGS

7 Oct

Romanesco

ZWETSCHGENKNODEL   —  Z-wetsch-gen-kn-del  , yes that certainly is a mouthful for all of our non-Austrian  friends

Where is Austria anyway ?

Well  ,  it’s right here

    

Her are some Famous People from Austria

  Ludwig van Beethoven 

Wolfgang Mozart

Wolfgang Mozart

Ludwig van Beethoven

Arnold Schwarzenegger

    Hedy Lamarr

Hedy Lamarr

and my Gramma
  Anna 85th birthday-1
Grossmutter ,    that’s my Mom behind her
    

  Okay, So this is a treat from when I was a little boy and used to help my Gramma make these Plum dumplings. Gramma learned to make these from here Mother back in Austria when she was a little girl.  And now I am teaching my granddaughter how to make them . Pretty cool , uh ?

The big deal about these is the potato dumpling ( and it is what makes this Austrian  – the Germans use flour ) This is a treat made by all Austrians in the fall when the  plums are ripe.

.

Markus Mainka

The fruit is a freestone drupe . . It is less round than other plums, its ends are more pointed and the groove is less pronounced

 

The red-brown wood is used in fine cabinetry. . The fruit, which ripens in August and September in the Northern Hemisphere, is a popular seasonal table fruit. Zwetschgen hold their form well at oven temperatures and are much used in baking for example in tarts such as quetschentaart and zwetschgenkuchen .       Fermented zwetschgen are distilled to make  eaux de vie : zwetschgenwasser or zwetsch (in Austria, Germany, and Switzerland.)

That should be about everything you ever wanted to know about these plums .

If you made this last year , pay attention I have tweaked it up a little……..

Start a big pot of water to boil

The  Dough :

2 large potatoes

2 1/2 cup flour

1 egg

2 tbsp. butter

1/2 tsp salt

1 tsp sugar

The Filling:

12 plums – cut in half . Remove pit, ( make sure you don’t leave any of the PIT SLIVERS in the fruit . it really messes up the fine enjoyment you get eating these.)

then  pour 1 tsp sugar into each cavity left by the pit

 

Topping:

1/4 cup butter

1 cup plain bread crumbs

3 tbsp. powdered sugar

1 tsp cinnamon

2 tsp sugar

Cook the potatoes in salted water until soft ( a fork easily slides in and out. )

While potatoes are cooking:

Melt butter in a frying pan. Add all crumbs  , powdered sugar and cinnamon, and sugar   . Mix well and toast until just starts to turn color .

STIR STIR  STIR

Rinse   Potatoes  in cold water and peel,

Mash them up  with butter , egg , and salt  , . add 2 cups flour mix until you get a soft  dough .  Might need alittle more flour  ( adding alittle flour at a time ) until  you can roll it out  out

Work dough into a 3″ thick roll

Cut into   { 12 }  1/2″ pieces

Roll out each piece , one at atime  .

Put the plum halves back together

Take 1 plum and wrap dough around it . Pinching to make sure the edges are closed tight  ( might need to use a little water as a { GLUE } )

Roll dumpling in your floured hand to make a smooth ball.

Cook a few at a time in boiling water for about 10 minutes. Should be floating

.Remove with a slotted spoon and roll in breadcrumbs.

These are really good at room temp but you can nuke them for 30 sec  and you can serve them with a dollop of sour cream too!

Eat and Enjoy !

Image

MOUNTAIN DEW CAKE

17 Jul

 

 

Okay so I finally put in a dessert. It’s not from scratch but it’s still pretty good    YAHOO!!!!!!!!!!!!!!

1 box orange cake mix

1 small box instant vanilla pudding mix

1 cup vegetable oil

4 eggs 1 cup Mountain Dew

 

ICING
1 stick butter

1 1/2 cup sugar

3 TBSP corn starch

1 1/2 cup flake coconut

 

Make sure everything is at room temp

Preheat oven to 350′

Put all ingredients in a large bowl

Beat on low for one minute

Beat on high for 4 minutes

Pour into 3 greased and floured cake pans

Bake for 20 – 25 min  —  until toothpick stuck in and comes out clean

To make Icing ,  cook all ingredients together over med. heat until thickened

Spread 1/3 on I cake

Top with 2nd cake and spread 1/3 icing on that

Top that with last cake and spread rest of icing all over

 

Eat and Enjoy!

 

 

NOODLE KUGEL

11 Aug

Okay, this is one I’ll bet you haven’t made. Maybe you have never even heard of it. It’s a switch on a favorite Lithuanian dish.
They say this is good for a side dish but I like it for a desert or for a brunch with coffee.

1 LB BROAD EGG NOODLES – COOKED AS PER BOX INSTRUCTIONS
6 tbsp SOUR CREAM
8 OZ CREAM CHEESE – CUT INTO SMALL PIECES
1 TSP VANILLA – GO BUY REAL VANILLA , NOT THE IMITATION ,  YES IT MAKES A DIFFERENCE

( IF YOU THINK IT COSTS TOO MUCH, THINK COAL OIL, THAT’S WHAT IMITATION VANILLA IS ….LOOK IT UP ! )
1/8 LB BUTTER –  ”  NOT MARGARINE ! ”
8 LG R EGGS
1 1/2 LB COTTAGE CHEESE
3/4 CUP SUGAR
1 STICK BUTTER
3/4 CUP CORN FLAKES – CRUSHED
1 CUP GOLDEN RAISINS

Cook NOODLES AND RINSE 2 TIMES IN COLD WATER. melt 1 BUTTER , MIX WELL WITH NOODLES ( save )
BEAT EGGS, SUGAR, VANILLA TOGETHER
ADD CHEESES, RAISINS, ANS SOUR CREAM TO EGGS,  MIX WELL
BUTTER A 9 X 13 BAKING DISH
POUR NOODLE MIXTURE INTO DISH
MIX 1/8 LB MELTED BUTTER WITH CORN FLAKES
SPRINKLE CORN FLAKES ON TOP OF NOODLES

BAKE FOR 1 HOUR AT 350′ OR UNTIL TOP IS GOLDEN BROWN

LET COOL, EAT WARM OR AT ROOM TEMP,….. THAT’S THE WAY I LIKE IT !

EAT AND ENJOY !!

e

Mushroom cookies

8 Jan

No they are not made with Mushrooms ,   but they’re really good. Sorry Elizabeth for not getting this out for Christmas but you can still make them.

4 tbsp butter
1 cup sugar
2 lr egg
1/4 cup sour cream
3/4 cup honey
4 cup flour
1 1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp fresh ground nutmeg
1/2 tsp ginger
1/2 tsp lemon zest

Cream butter and sugar. Add eggs one at a time, beating well.
Stir in sour cream and honey
Sift in dry ingredients
Add lemon zest
Stir flour into honey mix to form a soft dough
Wrap in wax paper and chill for 1 hour.

Heat oven to 375′
lightly grease foil lined cookie sheet (foil is our friend)
To form each mushroom cap , take about 1 1/2 tbsp of dough and roll into a ball, press fingertip into ball, place indented side down on cookie sheet
To shape stem roll 1 1/2 tbsp bwt palms , slightly tapering one end, place on cookie sheet

Bake mushrooms on middle rack 10 to 12 min or until slightly firm
Transfer to wire rack to cool

Make an icing of 1/2 cup powdered sugar a enough fresh lemon juice to make a smooth icing

Take a paring knife and cut out alittle more of the indent in the cap
dip small end of “Stem” in icing then insert into”CAP”
Place cap down with stem in air to dry.

Make a whole bunch and place them in a basket .It will look just like a gnome picked them.
( this is my poor attempt at being creative and decorative at the same time)
okay Martha Stewart hasn’t anything to worry about……YET

Eat and enjoy!