HAVE APPLES? MAKE APPLE KUCHEN

One way to use up some of your Apples (if you have too many) is to make Apple Kuchen.  Kuchen is a great breakfast item or dressed up with whipped cream or Ice Cream, it makes a great dessert for any meal.  Kuchen is simple to make and delicious to eat.  You will find the recipe by using the link above.  Just click on Apple Kuchen and you will be taken to the recipe.  Continue here and you will see some step by step photos to help you with your baking.

 

The Dough is simple to make and can easily be made by hand in a medium-size mixing bowl.  When making the Kuchen divide the Dough in half and either roll out half (on floured surface – as the recipe says) or just press half the Dough into your greased baking dish.  (8 x 8 or 9 x 9 is best)

 

 

Kuchen Dough pressed into Baking Dish

 

 

Peel and slice your Apples (don’t worry if they start to turn a little brown – this will disappear when baked)

You can either toss the Apples with the Cinnamon and Sugar in a separate bowl or just arrange the Apples on the Dough and then sprinkle with the Cinnamon and Sugar.  Either way will work.

 

 

Apples on Dough

 

 

Cinnamon and Sugar Added

 

 

Next, either roll out the remaining Dough or just scoop dabs and place on top of the Apples.  ( didn’t have quite enough dough to roll out so I scooped the Dough with a #60 Scoop or you can just used a spoon) I lightly pressed the dabs of dough onto the Apples.  This method worked quite fine.

 

Bake for the time stated in the recipe at 350 degrees.  Kuchen is best served warm and is quite good with Vanilla Sauce as stated in the recipe.  I reheated the Kuchen the next morning with some Cheddar on top and we ate it for breakfast.  Kuchen can also be served with whipped Cream and/or Vanilla Ice Cream.

 

 

  Baked Kuchen

 

Served with Melted Cheddar

 

 

 

Either way you serve it, it will be delicious!

 

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Posted by Admin Test - 2019/11/10 at 10:17 AM

Categories: Baking, Bread, Main   Tags: , , , , ,

THANKSGIVING FAVORITES – DISHES TO CREATE FOR YOUR FAMILY DINNER

Here we are in November and Thanksgiving is right around the corner.  If you haven’t planned your complete Thanksgiving Dinner Menu yet here are some suggestions.  For the Stuffing, your Side Dishes, Desserts and leftovers for the days following Thanksgiving.

 

 

 

Thanksgiving is on the horizon and many families will be busy preparing food and enjoying it with their loved ones.  If you love to cook and even if you don’t but are going to be cooking listed below are the links to some delicious recipes that you may enjoy for your Thanksgiving Meal.  Take a look at them and then try out one or two or three or all.  When you do, please let me know how you, your family and friends enjoyed them.

 

 

 

CURRIED FRUIT STUFFING – a little different twist on Thanksgiving Stuffing – the Curry and Fruit give your stuffing additional flavor in a delicious way.  This recipe uses Traditional Stuffing Ingredients with the addition of Apple, Apricots and Golden Raisins or whatever you wish to use plus Curry Powder.  It is delicious and quite tasty with the addition of the fruit.

  

Juilienned Apples

Juilienned Apples

 

Dried Apricots

 

        Golden Raisins

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

GOLDEN SQUASH JUBILEE – is a simple Vegetable Dish made with only 4 ingredients:

2 lbs. Banana Squash – shredded

1 cup dried Apricots – chopped

½ Cup firmly packed Brown Sugar

¼ cup Butter

 

This dish can be cooked in the Microwave or baked in the Oven.

 

CREAMED SPINACH  –  Spinach is one of my favorite Vegetables and this version is delicious, even for non-Spinach lovers.  It is also versatile and can be turned into a Creamed Spinach Soup just by adding some Vegetable Stock and a little more Cream or Milk.  A great recipe for Thanksgiving and the days beyond.

 

Creamed Spinach

           Creamed Spinach

 

 

MASHED POTATOES – be sure to use Russet Potatoes, the baking variety. (you need to use a Potato that will crumble when baked so that they will mash easily)  DO NOT USE WAXY POTATOES as they will not mash properly.

 

 

 

Mashed Potatoes

                                                   Mashed Potatoes

 

 

ROASTED ASPARAGUS

 

Green Asparagus

Green Asparagus

 

 

 

TURKEY FRITTATA – this is a great dish to use with most any kind of leftover – it is an omelet made with Onions, Potatoes, Tomatoes and Cheese as well as the leftover Turkey.  A Frittata is good for Breakfast, Lunch or Dinner.

 

 

TURKEY CROQUETTES – these are made with leftover Turkey, Onions and a smattering of other Vegetables – they are breaded and then fried and served with Remoulade Sauce.

 

 

 

 

 

TURKEY POT PIE – made with leftover Turkey, Vegetables and a Rough Puff Pastry or purchased Puff Pastry if you prefer.  Great for leftover Turkey, Chicken or whatever else you have.  Serve with a Salad and you have a complete meal.

 

 

 

So, here we have a variety of recipes, some of which you can use for your Thanksgiving Dinner and beyond with the leftovers.

 

 

 

 

 

 

 

 

 

 

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Posted by Admin Test - 2019/11/08 at 10:22 AM

Categories: Culinary Makeovers, Dinner Ideas, Holiday Ideas, Holiday Meals, Leftovers, Main   Tags: , , , , , , ,

OVER THE TOP HALLOWEEN SPOOKY BROWNIES

 

 

 

 

 

 

 

 

 

 

 

 

 

Here is a recipe that is fun to make and delicious to eat and is good for any time of the year – especially for all Chocolate Lovers.  This is a multi-layered Brownie that is composed of a layer of Chocolate Chip Cookie Dough, a layer of Oreos, a layer of Fudge Brownies and interspersed with Caramel Corn and Mini-Marshmallows.  When I made this recipe I used Oreo Thins but soon found out that the White ‘Stuff’ Icing in the middle wasn’t thick enough to show up in the ‘Over the Top Brownies’ when they were cut so we switched to Double Stuff Brownies.

 

Here is what you will need to make this delectable Chocolate Treat:

1 batch of Chocolate Chip Cookie Dough

16 Double Stuff Oreos

1 Batch of Fudge Brownies

Caramel Corn*

Mini-Marshmallows*

 

DIRECTIONS:

 

  1. Make your Chocolate Chip Cookie Dough and spread on the bottom of a greased  9 x 9 x 2 Inch Baking Pan.  (Deeper is fine too)

 

Chocolate-Chip-Cookie Dough-in-Pan

 

 

2.  Layer the Oreos evenly over the Chocolate Chip Cookie Dough.

Oreos Added

 

 

3.  Scatter some Candy Corn over the Cookies.  (optional)

 

 

 

Candy Corn on top of Oreos

 

 

4.  Next make the Fudge Brownie Batter and spread over the Oreos.

 

 

Brownie layer with                  Marshmallows on top

 

 

5.  The photo above shows the Mini-Marshmallows scattered over the Brownie Batter.  Before I baked it I had a change of heart and mixed the Marshmallows into the Brownie mixture so they wouldn’t burn.  My student who made this same recipe with me on Saturday decided to put the Candy Corn and the Marshmallows on top during the last 5 minutes of baking.  While this gives a nice browned Marshmallow finish, she did not scatter the marshmallows over the whole dish.  Doing so would have given the whole thing a much nicer appearance.

 

Mayas Version

Cut Brownies with Oreo Thins

 

 

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Posted by Admin Test - 2019/10/28 at 10:06 PM

Categories: Baking, Cookies, Cooking for Kids, Dessert Ideas, Family Fun, Halloween, Main, Private Cooking Lessons   Tags:

Pumpkin Drop Cookies

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

One quick and easy baked good for the week of Halloween is Pumpkin Cookies.  These are a drop cookie and easy to whip up, bake and serve.  All you need in addition to the usual baking ingredients is a small can of pumpkin.   Anyone who can read, follow safety procedures and be able to reach the counter can easily make these cookies.

 

 

INGREDIENTS:

1 cup Pumpkin Puree                                  1 cup Butter, softened

3 cups All-Purpose Flour                             2 cups Brown Sugar

1 tsp. Salt                                                    ½ tbsp. Vanilla

2 tsps. Baking Powder                                 2 Eggs

1 tsp. ground Cinnamon

¼ tsp. ground Cloves                                  1 cup Seedless Raisins (optional)

¼ tsp. ground Ginger

DIRECTIONS:

  1. Adjust the oven racks to the 2nd and 4th positions and preheat to 375 degrees.
  2. Combine the Flour, Salt, Baking Powder, Cinnamon and Cloves in a medium size bowl. Set aside.
  3. In a large mixing bowl, cream the Butter with the Brown Sugar.
  4. Beat in the Vanilla and Eggs until very well mixed.
  5. Add the Flour mixture and mix thoroughly.
  6. Stir in the Pumpkin Puree and the Raisins.
  7. Drop by the tablespoon (or use a # 60 food scoop) to shape the Cookies.
  8. Place them on a greased cookie sheet, approximately 2 inches apart.
  9. Bake the Cookies for 20-25 minutes or until a deep golden brown.
  10. When the Cookies are done, place the pans on cooling racks; when the Cookies are cool, use a spatula to remove them from the pan.
  11. Store in an airtight container.
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Posted by Admin Test - 2019/10/27 at 8:03 PM

Categories: Baking, Cookies, Cooking for Everyone, Halloween, Main   Tags: , , ,

PHANTOM PUMPKIN MILKSHAKES

 

 

 

 

 

 

 

What would be a better beverage for Halloween than a Pumpkin Milkshake!  Add the Adjective, Phantom to make it the absolute perfect beverage for a Halloween Party or even a Halloween Birthday Party.  There certainly are people who have been born on Halloween.  This Milkshake is easy to prepare, even with the Pumpkin.  Just used canned Pumpkin and Vanilla Ice Cream.  Better yet, if Pumpkin Ice Cream is available at your Supermarket or Ice Cream use that or use both for double the flavor.  You can use Pumpkin Pie Spice or a  Cinnamon, Nutmeg, Ginger and Cloves in a combination that fits your taste buds.

The recipe is below:  Try it and see for yourself how much like Pumpkin Pie it tastes!

 

 

INGREDIENTS:                                                 EQUIPMENT:

 

1 Pint Pumpkin Ice Cream                  Ice Cream Scoop

2 cups Milk                                                       Liquid Measuring Cup

½ cup Orange Juice*                                        Blender

1 tsp. Pumpkin Pie Spice

Whipped Cream                                                Large Cups

Nutmeg

Black Licorice Sticks for Straws or just Stirrers

 

DIRECTIONS:

 

  1. Scoop the Ice Cream into blender jar.

 

  1. Measure the Milk, Pumpkin Pie Spice, and Orange Juice and add to Ice Cream in blender jar.

 

  1. Put the cover on the blender jar, making sure it fits snugly; turn blender on to HIGH SPEED and run until the Ice Cream, and Orange Juice are blended together with the Milk.

 

  1. Pour into cups, top with Whipped Cream, sprinkle with Nutmeg and serve with Licorice Straws.

 

YIELD – 4 Servings

 

 

 

 

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Posted by Admin Test - 2019/10/22 at 3:46 PM

Categories: Main   Tags:

PUMPKIN FRUIT MUFFINS

 

 

 

 

Today’s Pumpkin Recipe is for Muffins.  The Recipe I have posted uses Cranberries as the additional fruit.  However, the photo I have posted is for  Pumpkin Muffins with diced fresh Peaches and Golden Raisins.  The Pumpkin/Cranberry Muffin is perfect for Thanksgiving whereas the Pumpkin/Raisin Muffin is ideal for Halloween or anytime of the year as well.  I used canned Pumpkin for the Muffins but whenever I make Pumpkin Pie, I much prefer to use a fresh Pumpkin.  Granted, using fresh Pumpkins is kind of a pain in the neck but well worth it.  When I post the Pumpkin Pie segment I will show the procedure for cleaning and baking a fresh pumpkin.  You cannot use the same pumpkins as used for Jack O’ Lanterns but instead use a Pie Pumpkin.  They are small, more meaty and more tasty and easier to work with.

 

 

                                 Sugar Pie Pumpkins

 

 

The Pumpkin Muffins are great for Breakfast or for a Snack.  For a little enhancement top with a Cream Cheese Frosting.  Probably the ‘healthiest’ type of frosting in that it contains Cream Cheese – a milk product.  Of course, it also contains Butter but if you are worried about the fat content you can always use less butter than the recipe calls for.

 

 

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Posted by Admin Test - 2019/10/12 at 3:51 PM

Categories: Main   Tags:

OCTOBER – TIME FOR PUMPKIN!

 

 

 

 

 

 

 

 

October seems like the perfect month to talk about Pumpkins:  Cooking and Baking with Pumpkins and of course, Carving Pumpkins for Halloween.  If you don’t like Pumpkin, try substituting Butternut Squash instead.  What I am going to do here is present a different Pumpkin Recipe for as many days as I can muster up.

 

Here is a list of my Pumpkin Recipes and unless I hear from folks about what kind of Pumpkin Recipes they would like to have, I shall choose one for each day until I run out.

 

PUMPKIN RECIPES

Pumpkin Yeast Biscuits  *

Pumpkin Bread/Muffins

Pumpkin Cake

Pumpkin Cheesecake *

Pumpkin Cookies

Pumpkin Cornbread

Pumpkin Milkshakes

Pumpkin Pie  *

Pumpkin Pizzelle

Pumpkin Pancakes & Waffles

Pumpkin Ravioli

Pumpkin Stew

Pumpkin Yeast Bread

 

The recipes that are starred are already on this blog – just use the link to take you to them

 

 

 

 

 

 

 

 

 

 

 

 

 

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Posted by Admin Test - 2019/10/06 at 3:51 PM

Categories: Main   Tags:

MAKING STOCK

It is now that time of year when many of us have a Turkey Carcass left from the Family Holiday Dinners. What do we do with this?

  1.  We throw it away.
  2. We try to take off as much of the meat that is sticking to the bones
  3. We make Stock out of it which we can use for Soup, Stews or Gravy.
  4. Take that carcass and put it into your largest pot along with an Onion (with the peel on), Some freshly washed Carrots, (unpeeled) and the top of a (washed) Celery Stalk which usually has plenty of leaves on it.  Put that leafy Celery along with a couple of stalks which have also been washed and cut up.
  5. Add some herbs such as Parsley, fresh Bail and Oregano and whatever else you like.
  6. Cover everything with Cold Water up to within a couple of inches of the top of the pot.
  7. Set on a medium/high flame until the liquid starts simmering, then turn down the flame to low.
  8. Allow this mixture to simmer all day or until you have the desired strength of flavor that you want.
  9. Once the cooking period over, move the pot to a cold burner and allow it to cool until you feel that you can handle it safely.  Place a large Colander over a large Vessel (large pot or huge bowl and pour the cooked stock through the Colander into the Vessel.
  10. Use the finished stock for Soup right away or pour into smaller containers and freeze until you are ready to use.  This stock will be great for Soups, Stews or Poultry Gravy.

I usually use the stock to make a superb Vegetable Soup which is great for Cold Weather Dining.  Your needs and taste buds will direct to use this Stock for your own special purposes.

 

When I was teaching Foods Classes in High School, the students didn’t mind stripping off the meat from the carcass which we then used to make Turkey Ala King or Turkey Salad or Mac and Cheese with Turkey.  Stripping off the meat takes a little bit of patience which probably most of us don’t have but if you have a couple of Kids around (over the age of 10) who wouldn’t doing it you can stretch that turkey even further you could have imaged.

 

Sorry there is no photo here – for some reason I was not able to post a new one.  Will render the situation as soon as possible.

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Posted by sylveee - 2018/12/02 at 12:03 PM

Categories: Dinner Ideas, Holiday Meals, Leftovers, Main   Tags: , , , , ,

BACK IN THE KITCHEN

It has been a while since I have been active on this blog.  Unfortunately I had a ‘Freak Accident’ almost 3 months ago.  I was in the garage opening a rather large box.  I had gotten one side of the lid open and when I opened the second side, it flipped and knocked me over.  Not knowing that I had fractured (my sacrum) I got myself up, finished what I was doing, cleaned the kitchen among other things.  But by 11:30 PM and time to go to bed, I could not walk.  Crawling was the only way I was able to get to bed but by 4 AM my Husband and I decided to call 911.  The Fire Dept. Paramedics came and took me to the local Hospital where X-Rays were taken and it was determined that there were no breaks.  Four days later I was back at the same Emergency Room and a CT was taken, and it was determined that there absolutely no breaks.  Finally almost a week after the accident I was taken to our Medical Plan’s Hospital where a MRI was taken and it was finally determined that my Sacrum was fractured.  For the next 7 weeks, in spite of the pain medication, I endured horrible and torturous pain – my poor Husband had to wear earplugs every time he helped me up – the pain was so horrible that I couldn’t help but scream.

Fortunately, the pain has finally stopped and I am now trying to learn to walk again without support.  It will take a while but now I can sit for a substantial period of time whereas for the first six weeks after the accident I could not.  Even though I am still hobbling about, I am able to move around in the kitchen and cook and bake, so time now to get back to my blog.  Please keep checking back for new Blogs, Recipes and Kitchen Fun.

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Posted by sylveee - 2018/12/01 at 10:49 PM

Categories: Main   Tags:

Sunday Baking Project – Week #10 – Outrageous Pretzel Bars Reinvented

It seems that I have skipped Week 9 – will maybe get back to it sometime.  And this week I am taking the recipe a bit further.  The Outrageous Pretzel Bars are really that!  They consist of a Brown Sugar Cake (Brownie-like) and are topped with a Chocolate Fudge made with Sweetened Condensed Milk and Chocolate Chips.  More Chocolate Chips are put on top along with crushed Pretzels.  And the recipe is huge – they were cut into 24 Bars but maybe should have been cut into 36.  The bars are very chocolaty and filling and one cannot really eat much at a time.  That being said, my Husband loved the Bars!  He is an avid Chocolate Lover whereas I am not.  But they were good, especially the next day after they had time to dry out a little.

I took one-third to my Mahjong Group, froze one-third for one of my sons and we tried to eat the other third.  Since my husband is very reserved as to how much he eats and I am only an occasional chocolate consumer, we did have some left over.  After a week, the leftovers were thoroughly dried out and of course impossible to eat, but being the improvisor that I am, I just couldn’t throw them away.

My Food Reinvention skills came about when my Sons were small and I got my first Blender.  I started using leftovers to make other things.  The first was gravy that I turned into soup and so on.  I have a really yard time throwing food out so the Outrageous Pretzel Bars were the perfect thing to turn into something else.

 

 

 

         Outrageous Pretzel Bars

I broke up the leftover bars and put them into my Food Processor and chopped them up into as fine a crumb as I could.  Then I added about 1/3 cup of melted Butter and 1/4 cup Granulated Sugar.  (One could just use a Graham Cracker Crust Recipe for this Chocolate Bar Crust)  I did use it as a guide but the Butter called for was too much so I only used about 1/3 as stated above.

 

Next I pressed the Crumb Mixture into the bottom of my 9″ Springform Pan and baked it for about 5 minutes.  You could actually make the pie without baking the crust but the oven was already on for something else, so I did bake it.  The problem with baking is that it releases some of the butter and then you have to blot it off.

 

         Crumb Mixture in Pan

 

 

 

 

 

Next I made the Bavarian Creme.  I started out by making a Vanilla Soft Custard which is the base for all Bavarian Cremes.  Next I incorporated a cup of Whipped Creme into the Custard.  Recipe will be found in the recipe section of this blog.

 

 

Once the Creme chilled sufficiently I poured it into the Crust and then chilled the whole thing.  When it was ready to serve I took off the sides of the Springform and placed the whole thing, (bottom of pan included) on a serving plate and topped with Chocolate Curls.  Next I cut it into moderate portions.  The Bavarian Creme was actually much less filling than the original Pretzel Bars themselves.

      Bavarian Creme in Shell

 

 

         Chocolate Curls Added

 

 

 

 

 

 

 

 

 

 

 

 

 

                Single Portion

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Posted by sylveee - 2018/07/11 at 4:51 PM

Categories: Baking, Dairy, Dessert Ideas, Eggs, Leftovers, Main, Pastry, Sunday Baking Project   Tags: , , , ,

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