1 1/4 c all-purpose flour
1 Tbsp unsweetened cocoa powder
1 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1/2 c milk
2 tsp red food coloring
6 Tbsp softened butter
3/4 c superfine sugar
1 egg + 2 egg yolks
1 tsp vanilla extract
Icing:
8 oz cream cheese at room temperature
6 oz butter at room temperature
1 1/2 c confections' sugar
1/2 tsp vanilla extract
red and pink candy
Line an 8"x8" baking pan with parchment paper, coming part way up the sides of the tin. Preheat oven to 350 degrees.
Sift together flour, cocoa, baking powder, baking soda and salt.
Heat milk until lukewarm. Add food coloring and set aside.
Cream butter and sugar until fluffy. Beat together egg, yolks, and vanilla. Beat into butter. Mix in 1/3 of the flour, then half of the milk, 1/3 of the flour, the rest of the milk, and finally the remaining flour.
Spread batter evenly in pan. Bake 20-25 minutes, until cake is risen and a tester comes out clean. Let cake cool 30 minutes, then invert onto cooling rack and cool completely.
Icing: Beat cream cheese and butter together until smooth. Beat in remaining ingredients.
Turn cake right side up onto a cutting board. Cut out 4 hearts using a 4" cutter.
Split cakes in half horizontally. Spread 1/4 icing over the four bases and sandwich the hearts. Ice the tops and sides of cakes with remaining icing. Decorate with red and pink candies. Store in a cool place in airtight containers.
Makes 4 cakes.
NOTES
From Parents magazine.
Untried.
Monday, February 21, 2011
Saturday, February 27, 2010
Plum Kuchen
1/2 c sugar
1 c butter
2 eggs
1/4 tsp cinnamon
1/8 tsp cloves
1 1/2 tsp almond extract
1/2 Tbsp lemon juice
2 1/2 c flour
1 1/2 tsp baking powder
1/2 c ground almonds
2 lbs plums (or apples or peaches) quartered
brown sugar
cinnamon
butter
Cream together sugar and butter. Add eggs and beat well. Stir in cinnamon, cloves, extract and lemon juice.
Sift together flour and baking powder. Stir into sugar mixture. Stir in almonds. Chill dough for 1 hour.
Press dough into a 9" x 13" baking pan. Arrange fruit over dough in rows. Sprinkle with brown sugar and cinnamon. Dot with butter.
Bake at 375 degrees for 35 minutes.
NOTES
Untried.
From "From Amish and Mennonite Kitchens" by Phyllis Pellman Good and Rachel Thomas Pellman.
1 c butter
2 eggs
1/4 tsp cinnamon
1/8 tsp cloves
1 1/2 tsp almond extract
1/2 Tbsp lemon juice
2 1/2 c flour
1 1/2 tsp baking powder
1/2 c ground almonds
2 lbs plums (or apples or peaches) quartered
brown sugar
cinnamon
butter
Cream together sugar and butter. Add eggs and beat well. Stir in cinnamon, cloves, extract and lemon juice.
Sift together flour and baking powder. Stir into sugar mixture. Stir in almonds. Chill dough for 1 hour.
Press dough into a 9" x 13" baking pan. Arrange fruit over dough in rows. Sprinkle with brown sugar and cinnamon. Dot with butter.
Bake at 375 degrees for 35 minutes.
NOTES
Untried.
From "From Amish and Mennonite Kitchens" by Phyllis Pellman Good and Rachel Thomas Pellman.
Frozen Pumpkin Parfait Sqaures
1 1/2 c graham cracker crumbs
1/4 c butter, melted
1/4 c sugar
1/2 c pecans, finely chopped
1 qt vanilla ice cream
1 1/2 c pumpkin, mashed
1/2 c brown sugar
1/2 tsp salt
1 tsp cinnamon
1/4 tsp ginger
1/3 tsp ground cloves
whipping cream
chopped pecans
Combine crumbs, butter, sugar and chopped nuts. Press mixture firmly against bottom and sides of 9" square pan. Bake at 375 degrees for 8 minutes. Cool.
Allow ice cream to soften until it becomes custardy. Stir in pumpkin, brown sugar and spices. Pile into cooled crust. Place in freezer until hard. Cover with foil to store.
Remove from freezer 20 minutes before serving, then cut into squares. Dollop with whipped cream and sprinkle with chopped nuts.
NOTES
Untried.
From "From Amish and Mennonite Kitchens" by Phyllis Pellman Good and Rachel Thomas Pellman.
1/4 c butter, melted
1/4 c sugar
1/2 c pecans, finely chopped
1 qt vanilla ice cream
1 1/2 c pumpkin, mashed
1/2 c brown sugar
1/2 tsp salt
1 tsp cinnamon
1/4 tsp ginger
1/3 tsp ground cloves
whipping cream
chopped pecans
Combine crumbs, butter, sugar and chopped nuts. Press mixture firmly against bottom and sides of 9" square pan. Bake at 375 degrees for 8 minutes. Cool.
Allow ice cream to soften until it becomes custardy. Stir in pumpkin, brown sugar and spices. Pile into cooled crust. Place in freezer until hard. Cover with foil to store.
Remove from freezer 20 minutes before serving, then cut into squares. Dollop with whipped cream and sprinkle with chopped nuts.
NOTES
Untried.
From "From Amish and Mennonite Kitchens" by Phyllis Pellman Good and Rachel Thomas Pellman.
Cream of Broccoli Soup
1 1/4 lb broccoli
4 Tbsp butter
1/4 c mushrooms, chopped
1 Tbsp onion, chopped
4 Tbsp flour
3 1/2 c milk
1 lb sharp cheddar cheese, grated
1 tsp salt
Cook broccoli. Chop and set aside.
Melt butter in large heavy pan. Add mushrooms and onion. Saute until tender.
Add flour and stir until bubbly.
Gradually add 1 1/2 c milk, stirring constantly to prevent lumps. Add cheese and stir until smooth. Stir in remaining milk.
Add broccoli and heat thoroughly.
NOTES
Untried.
From: "From Amish and Mennonite Kitchens" by Phyllis pellman Good and Rachel Thomas Pellman.
4 Tbsp butter
1/4 c mushrooms, chopped
1 Tbsp onion, chopped
4 Tbsp flour
3 1/2 c milk
1 lb sharp cheddar cheese, grated
1 tsp salt
Cook broccoli. Chop and set aside.
Melt butter in large heavy pan. Add mushrooms and onion. Saute until tender.
Add flour and stir until bubbly.
Gradually add 1 1/2 c milk, stirring constantly to prevent lumps. Add cheese and stir until smooth. Stir in remaining milk.
Add broccoli and heat thoroughly.
NOTES
Untried.
From: "From Amish and Mennonite Kitchens" by Phyllis pellman Good and Rachel Thomas Pellman.
Apple Fritters
1 c flour
1 1/2 tsp baking powder
1/2 tsp salt
2 Tbsp sugar
1 egg, beaten
1/2 c + 1 Tbsp milk
1 1/2 c apples, peeled and diced
Sift dry ingredients together. Beat egg and add milk. Pour into dry ingredients and stir until batter is smooth. Add apples to batter and blend well.
Drop by spoonfuls and fry in hot oil in a heavy skillet. Fry until golden brown on both sides.
Variation: Apples may be cored and sliced in round rings. Dip in batter and fry until golden brown.
Notes
Untried.
From: "From Amish and Mennonite Kitchens" by Phyllis Pellman Good and Rachel Thomas Pellman
1 1/2 tsp baking powder
1/2 tsp salt
2 Tbsp sugar
1 egg, beaten
1/2 c + 1 Tbsp milk
1 1/2 c apples, peeled and diced
Sift dry ingredients together. Beat egg and add milk. Pour into dry ingredients and stir until batter is smooth. Add apples to batter and blend well.
Drop by spoonfuls and fry in hot oil in a heavy skillet. Fry until golden brown on both sides.
Variation: Apples may be cored and sliced in round rings. Dip in batter and fry until golden brown.
Notes
Untried.
From: "From Amish and Mennonite Kitchens" by Phyllis Pellman Good and Rachel Thomas Pellman
Monday, November 9, 2009
Roasted Squash Soup with Maple-Glazed Bananas
2 medium butternut squashes
2 Tbsp brown sugar
1/2 - 1 tsp cinnamon
1/2 - 1 tsp salt
1 - 2 c apple juice and/or water
3 - 4 Tbsp butter
2 bananas, cut into slices
1/4 c maple syrup
Preheat oven to 400 degrees. Cut squashes in half lengthwise and scrape out seeds and pulp. Cover the bottom of two baking dishes with water and lay squashes cut-side-down in pans. Bake for 45 min - 1 hr or until you can easily pierce through the skin of the squash with a fork. Let squash cool until you can handle it. Scrape out the flesh. You can either scrape it into a blender, if you want a smoother consistency, or right into the soup pot to mash with a potato masher if you want a chunkier consistency.
In soup pot, combine squash with brown sugar, cinnamon and salt to taste. Add enough apple juice or water (or a combination of the two) to give you the consistency you prefer. Add butter. Cook over medium heat, stirring frequently, until soup bubbles and is cooked through, and butter is melted.
While soup is cooking, in a separate pan, combine bananas and maple syrup and heat through, stirring to coat bananas.
Ladle soup into bowls and garnish with a generous spoonful of bananas. Drizzle any extra maple syrup over the top of soup.
Serves about 6 as a side dish.
NOTES
Adapted from recipe of the same name at culinarycovers.com.
All amounts are approximate. I didn't actually measure anything -- just added a little of this and a little of that until the texture and taste were right.
The bananas really make this soup something special.
Kid ratings: 7-year-old gives it 7/10, 4-year-old gives it 100/39.
2 Tbsp brown sugar
1/2 - 1 tsp cinnamon
1/2 - 1 tsp salt
1 - 2 c apple juice and/or water
3 - 4 Tbsp butter
2 bananas, cut into slices
1/4 c maple syrup
Preheat oven to 400 degrees. Cut squashes in half lengthwise and scrape out seeds and pulp. Cover the bottom of two baking dishes with water and lay squashes cut-side-down in pans. Bake for 45 min - 1 hr or until you can easily pierce through the skin of the squash with a fork. Let squash cool until you can handle it. Scrape out the flesh. You can either scrape it into a blender, if you want a smoother consistency, or right into the soup pot to mash with a potato masher if you want a chunkier consistency.
In soup pot, combine squash with brown sugar, cinnamon and salt to taste. Add enough apple juice or water (or a combination of the two) to give you the consistency you prefer. Add butter. Cook over medium heat, stirring frequently, until soup bubbles and is cooked through, and butter is melted.
While soup is cooking, in a separate pan, combine bananas and maple syrup and heat through, stirring to coat bananas.
Ladle soup into bowls and garnish with a generous spoonful of bananas. Drizzle any extra maple syrup over the top of soup.
Serves about 6 as a side dish.
NOTES
Adapted from recipe of the same name at culinarycovers.com.
All amounts are approximate. I didn't actually measure anything -- just added a little of this and a little of that until the texture and taste were right.
The bananas really make this soup something special.
Kid ratings: 7-year-old gives it 7/10, 4-year-old gives it 100/39.
Monday, June 29, 2009
Lemon Risotto with Asparagus and Salmon
4 - 41/2 c chicken or vegetable broth
1 Tbsp oil
1 clove garlic, minced
1 medium onion, finely chopped
1 1/2 c arborio rice
2 tsp finely grated lemon zest
3/4 c dry white wine, room temperature
3/4 lb asparagus, ends trimmed, cut into 1" lengths
1/4 tsp sea salt
1/4 tsp black pepper
18 oz salmon, cut into 1" square pieces
3 Tbsp grated Parmigiano Reggiano cheese
3 Tbsp fresh lemon juice
6 Tbsp chopped fresh chives
In a small saucepan, heat broth to a simmer over medium heat, about 5 minutes. Reduce heat to low and continue to simmer. In a large pot, heat oil over medium heat until hot, about 1 minute. Add onion and cook until translucent, stirring frequently, about 3 minutes. Add garli, rice and lemon zest and stir to coat rice. Cook until edges of rice begin to turn translucent, about 2 minutes.
Add wine, reduce heat to medium low and cook, stirring frequently, until wine is absorbed, about 2 minutes. Add 1 c warm broth and cook, stirring frequently, until it has been absorbed, about 5 minutes. Make 2 more additions of 1 c broth, cooking until it has been absorbed between each addition and rice is moist and creamy, but still a little chewy, 12-15 minutes total. If rice is not chewy at this point, add 1/4 c broth or water and stir until it's absorbed.
Add asparagus to pan with remaining broth and simmer gently for about 3 minutes. Add broth with asparagus to rice, along with salt, pepper and salmon. Stir to mix and continue to cook, stirring occasionally (and gently, to prevent fish from breaking up too much) until asparagus is tender-crisp, salmon is cooked through, and rice is tender and drier but still saucy and creamy, about 5 minutes. Add cheese, lemon juice, and 4 Tbsp of the chive, stirring gently to incorporate. Serve immediately, garnished with remaining 2 Tbsp chives.
NOTES
From Hannaford.
Untried.
1 Tbsp oil
1 clove garlic, minced
1 medium onion, finely chopped
1 1/2 c arborio rice
2 tsp finely grated lemon zest
3/4 c dry white wine, room temperature
3/4 lb asparagus, ends trimmed, cut into 1" lengths
1/4 tsp sea salt
1/4 tsp black pepper
18 oz salmon, cut into 1" square pieces
3 Tbsp grated Parmigiano Reggiano cheese
3 Tbsp fresh lemon juice
6 Tbsp chopped fresh chives
In a small saucepan, heat broth to a simmer over medium heat, about 5 minutes. Reduce heat to low and continue to simmer. In a large pot, heat oil over medium heat until hot, about 1 minute. Add onion and cook until translucent, stirring frequently, about 3 minutes. Add garli, rice and lemon zest and stir to coat rice. Cook until edges of rice begin to turn translucent, about 2 minutes.
Add wine, reduce heat to medium low and cook, stirring frequently, until wine is absorbed, about 2 minutes. Add 1 c warm broth and cook, stirring frequently, until it has been absorbed, about 5 minutes. Make 2 more additions of 1 c broth, cooking until it has been absorbed between each addition and rice is moist and creamy, but still a little chewy, 12-15 minutes total. If rice is not chewy at this point, add 1/4 c broth or water and stir until it's absorbed.
Add asparagus to pan with remaining broth and simmer gently for about 3 minutes. Add broth with asparagus to rice, along with salt, pepper and salmon. Stir to mix and continue to cook, stirring occasionally (and gently, to prevent fish from breaking up too much) until asparagus is tender-crisp, salmon is cooked through, and rice is tender and drier but still saucy and creamy, about 5 minutes. Add cheese, lemon juice, and 4 Tbsp of the chive, stirring gently to incorporate. Serve immediately, garnished with remaining 2 Tbsp chives.
NOTES
From Hannaford.
Untried.
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