Feeds:
Posts
Comments

Posts Tagged ‘Recipes’

Hungarian Rhapsody Coffee Cake Cheesecake for breakfast? Coffee cake for dessert? Either way, the versatility of this impressive cake cannot be denied. With its cheesecake-like texture and egg-rich flavor, this cake stands out at any gathering any time of the day. Just how delicious is it? I made it for a potluck brunch the other day and people fought over the last few pieces. The list of ingredients may scare healthier-eaters away, but keep in mind, this coffee cake is meant to be served in very small portions!

Hungarian Rhapsody Coffee Cake
Congressman Tom Lantos, California Poppycoctions Cookbook, Volume 3

INGREDIENTS
Crust:
1 cup melted butter
1/2 cup powdered sugar
2 cups flour

Filling:
1-and-1/2 cups butter or margarine
1-and-1/3 cups sugar
8 eggs, separated
3 teaspoons lemon juice or vanilla
1/3 cup flour
2 8-ounce packages cream cheese

DIRECTIONS
1. Preheat oven to 350° F.

2. To make crust: mix melted butter, powdered sugar, and flour. Pat into 9 x 13-inch Pyrex dish. Bake 20 minutes in oven. Set aside.

3. Cream together butter with 1 cup sugar.

4. Add egg yolks, one at a time, beating well after each addition.

5. Add lemon juice or vanilla. Add flour and cream cheese. Cream until smooth.

6. Whip egg whites, gradually add 1/3 cup sugar. Fold into egg yolk mixture.

7. Pour into “half-baked” crust. Bake in 350° oven for 35 to 45 minutes or until done. Test with knife to see if it comes out clean.

8. Dust with powdered sugar. Cut into small squares.

Serves 18-22

LINNELL’S NOTES
1. Although I’ve made this coffee cake many times before, I don’t recall the crust mixture being so greasy. The ratio of flour to melted butter didn’t seem right. The end result still tasted good, but I think there is room for improvement. The next time I make this, I will use less butter or add more flour to better incorporate the butter or I will substitute a different butter crust recipe.

2. I used the combination of 2 tsp lemon juice and 1 tsp vanilla, because I happened to have some freshly squeezed lemon juice on hand.

4. Make sure the cream cheese is soft or else your batter can turn out lumpy. Tiny lumps in the batter are okay as they disappear as the cake bakes.

5. This coffee cake can be a little messy to serve and eat. I like to cut the cake into squares and place them into cupcake liners for ease of eating and a clean and attractive presentation.

ENJOY!

Read Full Post »

Appetizer Roundup: 6 Party Appetizers Revisted “Ugh, I have to bring appetizers again! Any ideas on what I should make for the party next week?” grumbled my daughter. “Why don’t you check out the appetizer recipes on my blog?” I replied, trying not to smile. “You could make “Bloomin’ Onion Bread, Pepperoni Pizza Puffs, or Kate’s Cheese Squares. They’re always crowd-pleasers. You could make something healthy like a Trio of Dips served with crudités. Or, if you’d rather bring something more exotic, make Sushi Casserole or Banh Mi Bruschetta,” I suggested to her. “Oh, I don’t know . . . . I’ve got to think about this,” sighed my daughter.

That conversation reminded me of some of the great appetizers that I’ve prepared in the past, so I thought I would revisit them – just in time for holiday and New Year’s entertaining!

Banh Mi Brushetta (Top left)
Bruschetta with a twist or Banh Mi simplified? Either way, this appetizer brings together some incredible flavor combinations.

Bloomin’ Onion Bread (Left center)
Sourdough bread, Monterey Jack cheese, butter, green onions, garlic powder, and Parmesan cheese . . . need I say more?

Sushi Casserole (Bottom left)
This recipe serves a crowd and can be easily adapted. What ingredients you layer and the order you layer them is part of the fun in making this appetizer. Sushi rice will always be the base layer, but be creative with everything else!

Kate’s Cheese Squares (Top right)
A tried and true recipe that’s been around for decades is the best way to describe these cheese delights. They are light in texture, yet sinfully rich.

Pepperoni Pizza Puffs With Homemade Pizza Sauce (Middle right)
The smell of these small puffs of pizza will drive you crazy while they are baking, but they will be even more irresistible fresh out of the oven. They are best eaten hot, but they’re never around long enough to cool down!

Trio of Dips for Crudités (Bottom right)
Healthy does not mean blah. These three dips paired with fresh vegetables creates an explosion of flavors and colors!

ENJOY!

Read Full Post »

IMG_0129 Frosty cold days and nights call for hearty stews. Saffron, cumin, ginger, and orange zest are among the ingredients that add a wonderful depth of flavor to this lamb stew. The list of ingredients may seem long, but your taste buds will be greatly rewarded as you eat this aromatic dish.

Moroccan Lamb Stew
Williams-Sonoma Soup & Stew

INGREDIENTS
4 tablespoons olive oil
2 yellow onions, finely chopped
3 carrots, peeled and chopped
3 lb cubed lamb for stewing
1/2 cup all-purpose flour
Salt and freshly ground pepper
3 cloves garlic, minced
1 teaspoon ground cumin
1/4 teaspoon saffron threads
1 tablespoon peeled and minced fresh ginger
2½ cups beef stock or prepared broth
1 cup canned crushed tomatoes
1 cup chopped dried dates
Grated zest and juice of 1 orange
2 tablespoons finely chopped fresh flat-leaf (Italian) parsley

DIRECTIONS
1. Preheat the oven to 350°F (180°C).

2. In a Dutch oven over medium heat, heat 1 tablespoon of the olive oil. Add the onions and sauté until softened, about 5 minutes. Add the carrots and cook until slightly softened, about 3 minutes longer. Transfer to a bowl and set aside.

3. Pat the lamb dry with paper towels. Place the flour in a large bowl or lock-top plastic bag and season with salt and pepper. Add the lamb in batches and stir or shake to coat thoroughly with the seasoned flour.

4. Add the remaining 3 tablespoons oil to the pot and heat over medium-high heat. Working in batches to avoid crowding, add the lamb and brown on all sides, 4-5 minutes for each batch. Transfer to a bowl and set aside.

5. Return the onion mixture and browned lamb along with any accumulated juices to the pot. Add the garlic, cumin, saffron, and ginger and stir to coat the meat and vegetables. Add the stock and bring to a boil, scraping up the browned bits on the bottom of the pan with a spoon. Add the tomatoes, dates, and orange zest and juice and bring to a boil over high heat.

6. Cover and bake in the oven until the meat is tender, 1½ – 2 hours. (If the sauce seems too thin, transfer the meat and vegetables to a bowl with a slotted spoon and boil the sauce on the stove top until thickened. Return the meat and vegetables to the pot.) Taste and adjust the seasoning.

7. Transfer the stew to a serving bowl and garnish with the parsley. Serve immediately.

Makes 6 servings.

LINNELL’S NOTES
1. A lamb shoulder or leg of lamb could be cut up for this stew.
2. I needed to use more oil than called for to brown all of the meat.
3. The sauce turned out perfectly. There was no need to reduce it on the stove top.

ENJOY!

Read Full Post »

Sugar and Spice Pecans Do more ingredients and more steps make a recipe better? Not necessarily. Last week my daughter and I attempted to make an elaborate pumpkin pie for Thanksgiving. The recipe involved more steps and more ingredients than a usual pumpkin pie recipe contains. In the end, the pie was good, but not incredibly better than other pumpkin pies of the past. However, one of the steps in the recipe required making sugar-coated pecans. Unlike other sugar-coated pecan recipes that incorporate one spice, this recipe’s winning combination of spice made these pecans stand out as the best part of the pie. Their ease of preparation make them a great snack for holiday parties or a crunchy salad topping. Put these crunchy bites of spicy-sweetness into cute jars, complete with a ribbon and tag, and you have a delectable gift to give to family, friends, and holiday party hostesses.

Sugar and Spice Pecans
Adapted from a recipe by BRIT & CO

INGREDIENTS
1 pound pecan halves
1 egg white
1 tablespoon water
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon salt

DIRECTIONS
1. Preheat oven to 250 degrees F.
2. Place egg white and water in a large bowl. Whisk mixture until egg whites are frothy. Add pecans and stir to coat.
3. In a separate bowl mix together sugar, cinnamon, ginger, cloves and salt. Add to pecan mixture and stir until well-coated.
4. Spread pecans onto a baking sheet and bake for one hour, stirring every 15 minutes.
5. Let pecans cool completely.
6. Store in an airtight container.

LINNELL’S NOTES
1. Toasting the pecans first brings out their flavor. Make sure they are completely cooled before using them in this recipe.
2. I love the recipe as it is, but just for fun, I’m going to try experimenting with other spices to see what variations I can come up with. Cayenne pepper, ancho chili powder, and espresso powder come immediately to mind.

ENJOY!

Read Full Post »

Whopper Cookies: Baking with Halloween Candy When Halloween has come and gone, but the Halloween candy has not, what do you do with the leftovers? Do you force yourself to eat them up one by one or do you spare yourself the calories and take them to your spouse’s office? Do you refrigerate them for future use or do you send them off in college care packages? In the past, I’ve done all of the above, but for the last several years, I’ve used the leftover candy for something better. Selecting Halloween candies suitable for baking, I use them to create delicious sweet treats, such as cookies, bars, cakes, and pies. Whoppers, chocolate-covered malted milk balls, turn average cookies into sweet, crunchy, and malted surprises. Trick or treat?

Whopper Cookies
Adapted from recipe by Cast Sugar 

INGREDIENTS
2¼ cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, room temperature
1 cup sugar
1/2 cup milk
1 teaspoon vanilla extract
1½ cup roughly chopped Whoppers

DIRECTIONS
1. Preheat oven to 350 °F and cover baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
3. In a large bowl, cream together butter and sugar until light and fluffy.
4. Stir in milk and vanilla, then gradually blend in the flour mixture. Do not over mix; stir only until no streaks of flour remain.
5. Carefully stir in the chopped Whoppers.
6. Drop 1-inch balls onto prepared baking sheets and bake for 12 to 14 minutes, until lightly browned.
7. Let cool on baking sheet for 2 to 3 minutes, then transfer to a wire rack to cool completely.

Makes about 3 dozen cookies

LINNELL’S NOTES
1. I used unsalted butter and the cookies were perfect.
2. Wanting to have “nice chunks” of Whoppers, I cut each one individually, rather than doing a messy rough-chop on them. This took a little longer, but I liked the end result.
3. I barely had enough Whoppers, so I added some rough-chopped Butterfingers to the mix. These were fantastic!
4. I got 45 cookies out of this recipe.

ENJOY!

Read Full Post »

Hearty Lentil Soup “Can you stay for dinner?” an elementary schoolmate asked me decades ago. “We’re having lentil soup, she said. “What are lentils?” I asked. Being of Asian descent, lentils had never passed through my lips before. To my delight, I found her family’s lentil soup to be rich in flavor and texture and I will forever associate lentils with her.

Lentils, like other legumes, are high in fiber and protein and low in fat. But unlike other legumes, there’s no need to presoak lentils and they take less time to cook. The dominant flavors in this robust soup come from the earthiness of the lentils and the fresh vegetables, but the subtle undertones come from two surprising ingredients: Dijon mustard and vinegar. This soup is hostess-friendly, too, because it can be made a day in advance and it tastes even better when served the second day!

Hearty Lentil Soup
Recipe from the Sacramento Bee

INGREDIENTS
2 tablespoons olive oil
2 cups finely diced onion
3 large garlic cloves
Salt and freshly ground black pepper
3 tablespoons tomato paste
1/3 cup finely diced celery
1/3 cup finely diced carrot
2 bay leaves
1/2 cup chopped parsley
1½ cups French green or brown lentils, sorted and rinsed
1 tablespoon Dijon mustard
1 tablespoon sherry vinegar or red wine vinegar
Chopped celery leaves and parsley, for garnish

DIRECTIONS
1. Heat the oil in a soup pot over high heat. Add the onion and sauté until it begins to color around the edges, 5 to 7 minutes.

2. Meanwhile, mince or pound the garlic in a mortar with 1 teaspoon salt.

3. Work the tomato paste into the onion, then add the garlic, celery, carrot, bay leaves and parsley and cook for 3 minutes.

4. Add the lentils, 2 quarts of water, and 1/2 teaspoon salt; bring to a boil. Lower the heat and simmer, partially covered, until the lentils are tender, 24 to 35 minutes.

5. Stir in the mustard and vinegar. Taste and add more of either as needed.

6. Check the salt, season with plenty of pepper, remove the bay leaves and serve, garnished with the celery leaves and parsley.

7. The longer the soup sits before serving, the better it will taste.

Serves 4 to 6

LINNELL’S NOTES
1. I use Italian parsley when I make this soup.

2. Because I like the way French green lentils hold their shape, I prefer using them in this soup over brown lentils.

3. The second time I made this soup, I used vegetable broth in place of the water. I can honestly say that there was no noticeable improvement in flavor using the broth, so I don’t recommend spending extra money on vegetable broth. This is not to say, though, that homemade vegetable stock wouldn’t have added a richness to the soup.

ENJOY!

Read Full Post »

Lemon Tea Sugar Scrub Cold winds, dry heat, yard work, cooking, cleaning, etc. all contribute to making your skin rough and dry. Without spending a fortune and in only a few minutes, you can make a deliciously moisturizing scrub for your face and body. Keep containers of this wonderful scrub near your kitchen and bathroom sinks or your shower stall for whenever your skin needs a little tender loving care. To give away as gifts, put the scrub in cute jars, add labels, and tie on little spoons or scoops. Its fresh natural fragrance appeals to both guys and gals!

Lemon Tea Sugar Scrub
The Big-Ass Book of Crafts by Mark Montano

INGREDIENTS AND SUPPLIES
1 cup sugar
3 tablespoons Epsom salt
10 teaspoons olive oil
2 teaspoons honey
3 green tea bags
1 lemon to zest
Grater or zester
Large mixing bowl
Beautiful container

DIRECTIONS
1. Grate your lemon rind and set aside the zest.

2. In the large mixing bowl, combine and mix the sugar, Epsom salt, and loose tea (just rip open the bags and sprinkle the leaves in).

3. Add in the olive oil and mix.

4. Add the honey and combine well.

5. Add the lemon zest.

6. Mix everything in the bowl, then fill up your container.

LINNELL’S NOTES
1. Instead of using tea bags, I used loose-leaf green tea that I had at home. I estimated the amount of leaves that would be contained in three tea bags and I crumbled them into a bowl.

2. The next time I make this, I think I will try using a lemon-infused olive oil.

3. Little jars of this scrub make lovely hostess gifts or party favors.

ENJOY!

Read Full Post »

Bacon and Cheddar Macaroni & CheeseSometimes in life you have to color outside the lines, tell little white lies, or bend rules. It’s near impossible to toe the line all of the time. I experienced a moment like this, just the other day. Feeling cold and a little blue, I made Bacon and Cheddar Macaroni & Cheese for dinner. Without regret, I devoured a bowl of corkscrew pasta and crispy bits of bacon gliding in a sinfully rich and creamy cheese sauce. My house smelled incredible and my stomach bulged with happiness. So, yes, sometimes in life you have to choose comfort food over healthy food!

Bacon and Cheddar Macaroni & Cheese
Mother’s Best: Comfort Food That Takes You Home Again by Lisa Schroeder and Danielle Centoni

INGREDIENTS
1 teaspoon kosher salt, plus more for salting the pasta water
1 pound fusilli (corkscrew) or other pasta
3/4 pound bacon, diced (about 1 cup cooked)
3 cups heavy cream
2 cups firmly packed shredded sharp Cheddar cheese (about 1/2 pound)
1/4 teaspoon freshly ground black pepper
1/2 cup sour cream, for garnish
1/2 cup thinly sliced scallions, (white and green parts), for garnish

DIRECTIONS
1. Bring a medium pot of water to a boil. Salt it generously (it should taste like the sea). Stir in the pasta and cook according to the package directions. Drain (but don’t rinse, or you’ll rinse away starches that will help thicken the sauce) and return to the empty pot.

2. Meanwhile, place a large sauté pan over high heat for several minutes. When hot, add the bacon and sauté until browned and crispy (lower the heat to medium-high if necessary to prevent scorching), about 5 minutes. Remove the pan from the heat and, using a slotted spoon or spatula, remove the bacon from the pan and drain on paper towels.

3. Pour off the fat from the pan (into a metal can or heatproof cup) and return the pan to medium-high heat. Add the heavy cream and bring to a boil, scraping up any browned bits from the bottom of the pan. Lower the heat to medium and continue to simmer until the cream is reduced slightly, about 3 minutes.

4. Add the Cheddar cheese and bacon. Stir well and cook over medium-high heat, stirring now and then, until the cheese has melted and the mixture thickens, about 3 minutes. Season with the salt and pepper.

5. Stir the sauce into the cooked and drained pasta in the pot. Place over medium heat and simmer for 1 to 2 minutes to thicken the sauce and allow the pasta to absorb the flavors, stirring now and then.

6. Serve in individual bowls topped with a dollop of sour cream and a sprinkle of sliced scallions.

Serves 4 to 6 servings

LINNELL’S NOTES
1. I used Rotini pasta.

2. Although the bacon starts off crispy, it does not stay that way after soaking in the sauce. It does, however, lend a nice chewy texture to the dish.

3. I did not add the 1 teaspoon of salt as stated in the recipe. I waited until after the dish was completed, to see if any additional salt was necessary. Whether you add additional salt or not will depend on the saltiness of the bacon you use.

4. This dish did not fare well as a leftover, due to separation of the fat.

5. Thinking this recipe was plenty rich, I did not serve it with the optional sour cream garnish.

6. The authors of the cookbook offer this variation:
Lorraine Mac & Cheese
You can easily change up this recipe by using the classic flavors of a quiche Lorraine for inspiration. You just have to add caramelized onions and substitute Swiss cheese for the Cheddar.

Pour off all but 2 tablespoons grease from the cooked bacon. Add 2 cups of finely sliced yellow onions and sauté over medium heat until soft, brown and caramelized, about 20 minutes. Pour in 3 cups of cream and continue with the recipe (step 3), substituting firmly packed shredded Gruyère or Swiss cheese for the Cheddar.

If you have cooked, crumbled bacon and caramelized onions on hand, the recipe is even easier. When stirring the cheese into the reduced cream, just add 1 cup bacon crumbles and 1/2 cup caramelized onions, too. Then proceed with the recipe.

ENJOY!

Read Full Post »

Entering the Creepy Room A white door at the top of the stairs rests slightly ajar and tempts a young woman to enter. The floor groans as she takes her first steps into the dusty room. As her eyes adjust to the dim light, she spies dark shapes lined up under the shuttered windows. Closer inspection reveals large bags leaning against one another for support. At the tops of the bags, scrawled in cursive handwriting, are the words: Torsos, Necks, Bottoms, and Arms. Red specks cover the carpet and a cutting blade lies nearby. It’s quite a messy scene. “Mom’s at it again,” the young woman sighs. Acknowledging her mother’s late night activities forces the woman to shiver and contemplate the approaching cold weather. As she slowly closes the door behind her, she says thoughtfully, “How nice. Mom’s making more t-shirt scarves for the homeless.”

#1 – Igniting a Strand of Firecrackers
T-shirts The power of one is like lighting the fuse on a strand of firecrackers. In September, I conceived an idea that would help both the homeless and planet Earth. In 100 Scarves: Making T-Shirt Scarves for the Homeless, I wrote about making scarves and tote bags from clean and gently used t-shirts. To help me reach my goal, I solicited t-shirt donations from friends and acquaintances. To date, I’ve made over 50 t-shirt scarves and 10 t-shirt tote bags and taken them to a local homeless shelter. When a dear friend of mine saw the scarves and bags she was inspired to help. Not only did she clean out her drawers and closets, she asked her friends to do the same. Very quickly word spread and soon friends of friends were donating t-shirts. Sitting in my dining room are close to 500 t-shirts and other pieces of clothing. Items such as jackets, vests, sweaters, and long-sleeved t-shirts will be donated to the shelter as is. People I don’t even know purchased brand new t-shirts to donate to my cause. Another friend gave me scarves she had knitted which reminded me of my own bag of knitted goods. All the scarves I’d knitted, but never given away as gifts were added to the pile. Once a strand of firecrackers ignites, each individual explosion affects the next one and the spark continues.

#2 – Monster Face Pizzas
Monster Face Pizzas Monsters are everywhere this time of the year. They can even be found hiding in our food! From Rhodes Bake-N-Serv Blog comes this monstrously easy idea. Think of how much fun kids would have creating their own Monster Face Pizzas at a Halloween party!

#3 – Art That Makes The Cut
Yulia-Brodskaya10-640x808 Using a technique called quilling, Moscow-born artist Yulia Brodskaya painstakingly cuts, curls, rolls, and glues paper to create her incredible three dimensional artwork, as seen on fubiz and on her website.

#4 – Creative Ideas
Chair and Bookshelf All In OneRecipes, design concepts, storage solutions, and re-purposing ideas can all be found in Simple Ideas That Are Borderline Genius. Some of them I’ve posted about in the past, but others are new to me. Who doesn’t appreciate a good idea?

#5 – The Power of One
“First with the head, then with the heart, you’ll be ahead from the start.”
Bryce Courtenay, The Power of One

NOW GO AND SPREAD JOY!

Read Full Post »

Bread Pudding Muffins My husband has two sweet loves that drive him crazy. Both possess endearing qualities that he cannot resist. If ever they appeared together, he would be beside himself with indecision. Recognizing that his birthday highlights this conflict, I decided to alleviate his stress this year. I figured out a way he could have his cake and eat it too—a way he could enjoy one love in the morning and one love after dinner. For breakfast I made him custard-rich bread pudding muffins and in the evening he blew out birthday candles on a moist and spicy carrot cake. Problem solved.

Bread Pudding Muffins
The Grand Central Baking Cookbook

INGREDIENTS
1 pound crusty artisan white bread
1/2 teaspoon ground cinnamon
6 eggs
3/4 cup granulated sugar
1½ cups heavy cream
1½ cups milk
2 teaspoons vanilla extract
Confectioners’ sugar, for dusting

DIRECTIONS
1. Slice the bread and cut it into 1-inch cubes. Put it in a large bowl and toss it with the cinnamon.

2. Whisk the eggs, sugar, cream, milk, and vanilla together until well combined, then pour the custard over the bread. Cover and refrigerate for at least 4 hours and up to 24 hours.

3. Preheat the oven to 325 degrees F.

4. Line a standard-size 12-cup muffin tin with paper liners, or generously grease with butter.

5. Scoop a heaping 1/2 cup of the pudding mixture into each of the 12 muffin cups; each one should be nicely mounded. Top off each pudding with the remaining custard.

6. Bake for 45 minutes, rotating the tin halfway through the baking time. The puddings should be lightly golden brown on top. Dust them with confectioners’ sugar while they’re still warm.

Makes 12 Pudding Muffins

LINNELL’S NOTES
1. Because of the amount of soaking time involved, if you plan on serving these muffins in the morning, it is best to begin soaking the bread the evening before.

2. I was able to get 18 muffins out of the recipe.

3. Although these are categorized as muffins, these little bread puddings would make nice individual desserts.

ENJOY!

Read Full Post »

« Newer Posts - Older Posts »

Follow

Get every new post delivered to your Inbox.

Join 79 other followers

%d bloggers like this: