I was in a cooking mood today and the feeling of fall in the air brought soup to my mind. Lentil soup has always been one of my favorite. Memories of childhood Saturday lunch or supper!
Here's my version of mom's lentil soup:
1 1/2 cups lentils (I use Trader Joe's black lentils when I find them, pink works nice too!)
1 Hillshire turkey kielbasi
1 medium parsnip, peeled and sliced
3 large carrots, peeled and sliced
1 leek or medium yellow onion (your choice!) chopped
5 1/2 cups water
2 bay leaves
1/2 tsp. sea salt
black pepper to taste
1 small can of corn kernels (NOT creamed)
3 medium cooked potatoes
Rinse lentils and sort out any small stones or debris that might be in batch. Lentils do NOT need to soak for any length of time. Set aside. Cut kielbasi into small chunks. In large pot heat a small amount of olive oil. Place kielbasi in pot and brown lightly. Add onions or leak and cook until browned, stirring often. Add parsnip and carrots to pot. Stir, continuing to brown mixture for 2-3 minutes. Add water to pot. Add bay leaf, salt and pepper. Bring to boil, reduce to simmer and cook for 1 hr. Next, add can of corn that has been drained. Cube cooked potatoes and add to pot.
Simmer 15 minutes to heat corn and potatoes.
Optional: 1/8 cup lemon juice, 3 T. sugar - my mom made her lentil soup sweet/sour. She added lemon and sugar at the end, when cooking was completely done. Then she put more lemon and sugar on the table when she served it so we could created our own taste.
Hope you enjoy this delicious soup.
Thursday, September 18, 2008
Sunday, September 14, 2008
Cake decorating tips
When cake is removed from pan, place in freezer immediately (don't wait for it to cool). 2-3 hours is just about the right amount of time. If a cake is to be filled, filling can be spread on frozen cake, then put layers together.
Apply the first layer of icing sparingly. This is called a "crumb coat", it keeps cake crumbs from getting into the frosting. Next apply the rest of the icing as usual.
For simple decorating use the following:
boarders - shell - tip #16
scallop - tip #104
writing - round tip #3
These tips are the Wilton numbers. With these 3 tips you can create a simple AND attractive cake. Don't be afraid to experiment with the tips on wax paper, then scrap the icing bake into the bag.
When writing on a cake do you get nervous because there is no spell check? Just write with a tooth pick, make sure it's what you want, then go over with the icing. No one will ever know!
Hope this help!
Apply the first layer of icing sparingly. This is called a "crumb coat", it keeps cake crumbs from getting into the frosting. Next apply the rest of the icing as usual.
For simple decorating use the following:
boarders - shell - tip #16
scallop - tip #104
writing - round tip #3
These tips are the Wilton numbers. With these 3 tips you can create a simple AND attractive cake. Don't be afraid to experiment with the tips on wax paper, then scrap the icing bake into the bag.
When writing on a cake do you get nervous because there is no spell check? Just write with a tooth pick, make sure it's what you want, then go over with the icing. No one will ever know!
Hope this help!
GRANDMA'S 1-2-3-4 Pound Cake
1 cup butter
2 cups sugar
3 cups flour
4 eggs, unbeaten
1 tsp. vanilla extract
1 tsp. lemon extract
1/2 tsp. baking soda
1/2 tsp. baking powder
3/4 tsp. salt
1 cup buttermilk
Cream butter and sugar thoroughly. Add eggs, one at a time. Beat at medium speed with electric mixer 1.5 minutes. Add flavorings.
Sift dry ingredients together and add to creamed mixture altering with buttermilk. Beat 3.5 minutes at medium speed. Do not over beat or cake will fall. Place in large greased loaf pan, 10x5x3" (may overflow smaller pan).
Bake at 350 degrees for 50 minutes or until cake tester comes out clean.
NOTE: This cake can also be baked in a large round or square pan for use as a base for a birthday cake. Reduce time to 35 minutes, check with cake tester.
Cut round or square in half horizontally and add filling, recipe below. Loaf pan cake can be filled in a similar way. Icing also follows below.
Filing For Pound Cake:
1 pkg. vanilla pudding/pie mix (NOT instant), prepare as directed on label, reducing milk to 1.5 cups. Cool. Refrigerate covered with wax paper. Fold in 1/2 cup cool whip (low fat works!).
Variation 1: add 1/2 cup drained crushed pineapple
Variation 2: substitute 1.5 cups orange juice for milk and add 1 tsp. grated orange rind to cool whip.
Frosting for Pound Cake:
1 lb. confectionery sugar
1 stick butter or margarine, room temperature
1 tsp. vanilla or rum extract
Milk, 1 T. at a time, till correct consistency
Combine all ingredients, leaving milk for last, add one tablespoon at a time. Use as base frosting.
2 cups sugar
3 cups flour
4 eggs, unbeaten
1 tsp. vanilla extract
1 tsp. lemon extract
1/2 tsp. baking soda
1/2 tsp. baking powder
3/4 tsp. salt
1 cup buttermilk
Cream butter and sugar thoroughly. Add eggs, one at a time. Beat at medium speed with electric mixer 1.5 minutes. Add flavorings.
Sift dry ingredients together and add to creamed mixture altering with buttermilk. Beat 3.5 minutes at medium speed. Do not over beat or cake will fall. Place in large greased loaf pan, 10x5x3" (may overflow smaller pan).
Bake at 350 degrees for 50 minutes or until cake tester comes out clean.
NOTE: This cake can also be baked in a large round or square pan for use as a base for a birthday cake. Reduce time to 35 minutes, check with cake tester.
Cut round or square in half horizontally and add filling, recipe below. Loaf pan cake can be filled in a similar way. Icing also follows below.
Filing For Pound Cake:
1 pkg. vanilla pudding/pie mix (NOT instant), prepare as directed on label, reducing milk to 1.5 cups. Cool. Refrigerate covered with wax paper. Fold in 1/2 cup cool whip (low fat works!).
Variation 1: add 1/2 cup drained crushed pineapple
Variation 2: substitute 1.5 cups orange juice for milk and add 1 tsp. grated orange rind to cool whip.
Frosting for Pound Cake:
1 lb. confectionery sugar
1 stick butter or margarine, room temperature
1 tsp. vanilla or rum extract
Milk, 1 T. at a time, till correct consistency
Combine all ingredients, leaving milk for last, add one tablespoon at a time. Use as base frosting.
Saturday, September 13, 2008
QUICK AND FUN DONUTS
This is a great thing to do with kids on a rainy day or even better when it's cold and snowy outside!
My kids loved these!
1 pkg buttermilk biscuits (any brand)
Canola oil
1/2 cup sugar
1 tsp. cinnamon
Large flat frying pan and donut cutter or narrow shot glass
Open package of biscuits and separate. Using a donut cutter or a shot glass, cut out the center of the biscuit, making a whole in the center. Save centers on side.
In large frying pan place about 1/2 inch canola oil. Heat on medium high, takes about 3-4 minutes. Use one of the donut holes to test the oil. When you drop in the donut hole it should sizzle and turn brown on bottom side almost immediately. Using long fork, turn over to brown other side. Now you know the oil is hot enough, drop in the donuts, gently, as many as fit in the pan, leaving room to turn them quickly. Again, using the long fork, turn the donuts as you see them brown. BE CAREFUL NOT TO BURN, they cook fast!! When browned on both sides, remove to paper towel to drain. If the oil is hot enough the donut will not absorb any oil. Finish off with the donut holes.
When all the donuts are done and have drained on the paper towel, take a large Ziploc bag, place sugar and cinnamon in bag, seal and shake gently to mix. Open bag and add 2-3 donuts at a time, shake gently, remove donuts to plate, continue until all donuts are 'sugared'.
Eat and enjoy.
Please note, best if eaten within a few hours. They do not hold up well overnight.
If you are doing this with kids around, PLEASE be careful with the hot oil!
This is a nice quick treat. Also great to make if you have someone stop in unexpectedly for coffee/tea. In the time the coffee 'perks', the donuts are done.
My kids loved these!
1 pkg buttermilk biscuits (any brand)
Canola oil
1/2 cup sugar
1 tsp. cinnamon
Large flat frying pan and donut cutter or narrow shot glass
Open package of biscuits and separate. Using a donut cutter or a shot glass, cut out the center of the biscuit, making a whole in the center. Save centers on side.
In large frying pan place about 1/2 inch canola oil. Heat on medium high, takes about 3-4 minutes. Use one of the donut holes to test the oil. When you drop in the donut hole it should sizzle and turn brown on bottom side almost immediately. Using long fork, turn over to brown other side. Now you know the oil is hot enough, drop in the donuts, gently, as many as fit in the pan, leaving room to turn them quickly. Again, using the long fork, turn the donuts as you see them brown. BE CAREFUL NOT TO BURN, they cook fast!! When browned on both sides, remove to paper towel to drain. If the oil is hot enough the donut will not absorb any oil. Finish off with the donut holes.
When all the donuts are done and have drained on the paper towel, take a large Ziploc bag, place sugar and cinnamon in bag, seal and shake gently to mix. Open bag and add 2-3 donuts at a time, shake gently, remove donuts to plate, continue until all donuts are 'sugared'.
Eat and enjoy.
Please note, best if eaten within a few hours. They do not hold up well overnight.
If you are doing this with kids around, PLEASE be careful with the hot oil!
This is a nice quick treat. Also great to make if you have someone stop in unexpectedly for coffee/tea. In the time the coffee 'perks', the donuts are done.
Thursday, September 11, 2008
HOMEMADE PRETZELS
1 pkg. dry yeast
2 cups flour
1/2 tsp. salt
1 T. sugar
3/4 cup warm water
1 beaten egg
Sea salt (coarse) for top
Mix yeast and water in bowl, stirring with wooden spoon or spatula. Add sugar and salt and stir again. Add flour and mix enough to hold mixture together. Turn mixture out on a floured board and knead for 5 minutes or until smooth. Or use your Kitchen Aid mixer with dough hook. Cut off walnut size pieces and shape into a rope about 8 to 10 inches long. Twist or curl or tie into a loose knot like a pretzel. Brush with beaten egg and sprinkle with coarse salt. Place on cookie sheet and bake 350 degrees for 10-12 minutes. Too thick will make doughy pretzels, too thin with be brittle pretzels.
2 cups flour
1/2 tsp. salt
1 T. sugar
3/4 cup warm water
1 beaten egg
Sea salt (coarse) for top
Mix yeast and water in bowl, stirring with wooden spoon or spatula. Add sugar and salt and stir again. Add flour and mix enough to hold mixture together. Turn mixture out on a floured board and knead for 5 minutes or until smooth. Or use your Kitchen Aid mixer with dough hook. Cut off walnut size pieces and shape into a rope about 8 to 10 inches long. Twist or curl or tie into a loose knot like a pretzel. Brush with beaten egg and sprinkle with coarse salt. Place on cookie sheet and bake 350 degrees for 10-12 minutes. Too thick will make doughy pretzels, too thin with be brittle pretzels.
COCOA CRUMB CHEESECAKE
Bottom:
1/4 cup butter (1/2 stick)
1/3 cup sugar
1 pkg. vanilla sugar, optional (or 2 T home made vanilla sugar)
1 egg
1-2/3 cups flour
1/2 tsp. baking powder
1/4 cup cocoa
Filling:
1/4 cup butter (1/2 stick)
1/3 cup sugar
3 egg yolks
1 lb. pot cheese (must be pot cheese or farmers cheese, do not use cottage cheese as it's too moist)
1/2 pkg. vanilla pudding powder (NOT INSTANT)
1 T. lemon juice
3 egg whites beaten until stiff
Preheat oven to 350 degrees. Prepare bottom and sides of spring form pan with baking spray.
In a food processor place butter, sugar, vanilla sugar and pulse until well blended. Add egg, pulse to blend. Add remaining ingredients and pulse until crumb type consistency.
Take half and press into the bottom of a spring form pan. Save the rest on the side.
You can use a food processor again or change to a mixer, your choice. Combine butter, sugar, egg yolks and beat until fluffy. In a separate bowl, combine pot cheese, pudding powder, vanilla sugar, lemon juice and stir well with wooden spoon or spatula. Add to butter mixture and pulse or beat well. Fold in the stiff egg whites. Place in spring form on top of crumb mixture. Sprinkle the rest of crumb mixture on top. Bake in 350 degree oven for 50 minutes.
From my mom's collection (Gertrud Wunder, Pittsburgh PA)
1/4 cup butter (1/2 stick)
1/3 cup sugar
1 pkg. vanilla sugar, optional (or 2 T home made vanilla sugar)
1 egg
1-2/3 cups flour
1/2 tsp. baking powder
1/4 cup cocoa
Filling:
1/4 cup butter (1/2 stick)
1/3 cup sugar
3 egg yolks
1 lb. pot cheese (must be pot cheese or farmers cheese, do not use cottage cheese as it's too moist)
1/2 pkg. vanilla pudding powder (NOT INSTANT)
1 T. lemon juice
3 egg whites beaten until stiff
Preheat oven to 350 degrees. Prepare bottom and sides of spring form pan with baking spray.
In a food processor place butter, sugar, vanilla sugar and pulse until well blended. Add egg, pulse to blend. Add remaining ingredients and pulse until crumb type consistency.
Take half and press into the bottom of a spring form pan. Save the rest on the side.
You can use a food processor again or change to a mixer, your choice. Combine butter, sugar, egg yolks and beat until fluffy. In a separate bowl, combine pot cheese, pudding powder, vanilla sugar, lemon juice and stir well with wooden spoon or spatula. Add to butter mixture and pulse or beat well. Fold in the stiff egg whites. Place in spring form on top of crumb mixture. Sprinkle the rest of crumb mixture on top. Bake in 350 degree oven for 50 minutes.
From my mom's collection (Gertrud Wunder, Pittsburgh PA)
Friday, September 5, 2008
Plum Cake (Pflaumenkuchen)
It's only fitting that my first recipe would be an old German recipe that I remember from my childhood. When the season for Italian plums came, mom purchased a few pounds and I helped her create a delicious plum cake. In Germany it's called pflaumenkuchen. I followed mom's tradition and frequently made this cake for my children. Last week I was food shopping and as I passed the produce I spotted the Italian plums! They jumped off the shelf and into my shopping cart. A few days later the cake was in the oven and the next day Dawn and Derek and Emma came for dinner. Dawn was happy to taste an old favorite and Derek informed me that plums are one of his favorite fruit. Emma just kept eating, didn't have time for comments. Please note that the season for Italian plums is short, only about 2-3 weeks long. I guess that's why it's such a treat. Many times we made 2 or 3 cakes, cut up the 'sheet of cake' into 4 pieces, wrapped in plastic wrap and then a layer of foil around to protect from freezer burn and you have cake for a 5-6 months (if you can keep everybody out of the freezer). So here it is. Enjoy!
1/2 lb butter, room temperature
3/4 cup sugar
1 pkg vanilla sugar *
3 eggs
3.5 oz. corn starch or potato starch
1.75 cups flour
3 tsp. baking powder
1/4 cup milk (I used soy milk for the first time and it was great!)
1 T. rum flavoring
2 lbs. plums, washed, remove pit, cut into quarters (or sixths if large plum)
Preheat oven to 350 degrees
With mixer, whip butter, slowly add sugar, including vanilla sugar*. Beat until fluffy, then add one egg at a time, mixing after each addition. In a separate bowl, measure flour, add baking powder and corn/potato starch. Add dry ingredients alternating with milk, mixing well after each addition. Add rum flavoring. Take a jelly roll pan, spray with baking spray (Pam, bakers choice, etc.). Spread dough onto sheet. The dough is thick so gently spread it to all corners. Place plums on dough, one piece right next to the other. See picture. Sprinkle the top with another package of vanilla sugar. Bake at 350 for 30 minutes. Check cake. It should be a light brown color. See picture. * vanilla sugar can be purchased packages in any European food market or German butcher. You can also make your own. Take a large glass jar, fill half way with sugar, take a vanilla bean split in half, place in the center of the sugar, add remaining sugar. Works well with a 2 lb. box of sugar. Vanilla sugar can also be purchased on the internet at www.germandeli.com.
Tuesday, September 2, 2008
Let's start cooking
For years I've wanted to publish my own cookbook. I've been collecting old cookbooks for over 40 years. The best part of these old cookbooks is the scraps of paper you find in between the pages. Those are THE best recipes because they are usually family specials, favorites. I take the recipes and convert them into today's food choices. By that I mean, replace the lard with olive oil or canola oil, or magarine, whatever works. Or flour in a bread recipe with bread flour. Or sometimes I use organic sugar in place of 'sugar' in a recipe. It's fun and it's challenging. I Love It! I love to cook and bake, but only when I can cook large amounts. I still haven't gotten used to cooking for one. My greatest joy is cooking up a yummy meal and inviting the kids and their families to join me for dinner (or lunch). Sunday brunch is something I've always wanted to do.... that will come some day.
So this is the beginning of my cookbook. I've stepped into the modern world and decided to blog it!
Hope you all enjoy. I look forward to feedback about my recipes and I would love you all to share you favorite recipes!
So this is the beginning of my cookbook. I've stepped into the modern world and decided to blog it!
Hope you all enjoy. I look forward to feedback about my recipes and I would love you all to share you favorite recipes!
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