Chef Tell's **Coffee Cake Internationale

Patsy owned these 2 pans forever and loves this coffee cake. When she started giving her stuff away she asked me what I wanted.  I asked for these pans.  And sure enough she was right. This recipe makes an amazing breakfast cake.  I could eat the batter right out of the mixing bowl.

You will need two 9"x2" cake pans.

3/4 cup butter
1-1/2 cups sugar
3 eggs
1/2 t. almond extract
3 cups flour
1-1/2 t. baking soda
1 8oz container sour cream
1 can (21 oz) cherry fruit filling
Streusel Topping (below)
PAM cooking spray

Streusel Topping
Combine 1/2 cup flour, 1/4 cup sugar, and 1/2 t. cinnamon. Cut in 1/4 cup butter until crumbly

Preheat oven to 375 degrees.  Spray two 9" round cake pans with Pam.

Cream butter and sugar.  Beat in eggs until mixture is very light and fluffy.  Add extract. Combine floured soda; add to creamed mixture alternately with sour cream. Divide batter evenly in pans, spreading cherry Fruit Filling on top.  Sprinkle streusel topping over cherry filling.

Bake 25-30 minutes until cake tests done.

**Chef Tell was one of the first culinary celebrities, giving cooking demonstrations on television beginning in the 1970s.  Born Friedman Paul Erhardt in Germany in 1943, Chef Tell started his culinary training at the age of 13 1/2. He had a very distinguished career as a chef in Europe before moving to the United States. In 1974, Chef Tell made his first television appearance. He then had his own segment on Evening Magazine and later his own show, In the Kitchen with Chef Tell, on public television. Chef Tell died on October 26, 2007.

Tara Hale's Poppyseed dressing with salad

Lettuce
Green Onion
Tomato
Cucumber
1 pt box strawberries, sliced
1 orange, optional
sliced almonds, candied
feta or goat cheese

DRESSING

1T poppy seeds
1/2 cup mayo
1/4 cup sugar
2 T apple cider vinegar

Jan Warren's Salad Dressing

1 cup canola oil
1/2 cup cider vinegar
1/2 cup sugar
2 t. sugar
2 . salt
1/8 t. pepper
4 dashes hot sauce for color

Mix extremely well and keep in covered quart jar.  like a SWEET ITALIAN

20 minute BLT pasta salad

The Seibolds invited us and a few other families for a BBQ and swim party.  I was asked to bring a pasta or potato salad...and I really don't make them. BUT...I found this to be quick and easy and so delicious....

http://bakerbynature.com/20-minute-blt-pasta-salad/

20-Minute BLT Pasta Salad

Ingredients

• 1 pound bow tie pasta
• 1 cup Kraft Zest Italian Salad Dressing (Kraft Zesty Italian now has even more herbs & spices!)
• 1/2 cup Kraft Creamy Ranch (The Classic Ranch is now creamier, with more buttermilk and savory herbs.)
• 1 pound thick cut bacon, fried until crispy then cut into strips or crumbled (I think strips looks prettier, but it *is more work)
• 2 large ripe tomatoes, diced (heirlooms work great here if you can get your hands on them)
• 10 leaves of crispy romaine lettuce, washed / dried / and cut chopped into bite sized pieces
• 1 VERY small onion red onion, diced
• Salt and pepper, to taste

Instructions

1. Bring a large pot of salted water to boil. Add pasta and cook until al dente, about 10 minutes.
2. Drain pasta and rinse under cold water until cool.
3. While the water is coming to a boil, heat a skillet over medium heat, add bacon strips, and cook until crispy, about 4 minutes on each side. Transfer bacon to a paper towel lined plate.
4. Place cooled pasta in a large serving bowl; set aside.
5. In a small bowl combine zesty Italian dressing and ranch, mix well. Add dressing to pasta and toss well to coat pasta.
6. Add bacon, lettuce, tomato, and onion to the pasta bowl, mix well to combine, and season with salt and pepper as desired. Serve at once, or chill until needed.

Egg Rolls ala Christina Belanger

Today Cara and I crossed the street and learned how to make Kristina's egg rolls.  Fun afternoon.


These are mind made 1 August 2016

Ingredients:
2# ground beef, browned
2 whole garlics (not just cloves), smashed by knife into pieces
2 head green cabbage. sliced thin
2 large yellow onions, sliced in half, sliced then, then sliced in half again
6+ carrots, peeled and grated
Oyster Sauce (this was Panda brand, sold at our Giant Eagle)**be sure to sue Panda brand because it's thick.  If you use another brand and it's not thick then you will need to use more.
Pepper
sesame oil
Egg roll wrappers (3 packages..NASOYA brand from Marc's)
2 egg, whipped
Canola oil

Cook the ground beef and when halfway done, add the garlic.

Combine the cabbage, onions, carrots in a large bowl and pour boiling water over the whole bowl, submerging the mixture and mixing it til it softens.  Kristina even put the bowl on the burner to continue the process.

Cool the meat and the cabbage mixture and add pepper.  Add pepper to the cabbage mixture.  NOW COMES THE HARD PART.  YOU MUST SQUEEZE OUT EVERY LAST DROP OF GREASE/WATER FROM THE MEAT AND THE CABBAGE.  I MEAN ALL THE MOISTURE.  NOT A DROP SHOULD BE LEFT.

Add approximately 10 plops of the oyster sauce.

Mix the meat with the cabbage and toss til mixed well and aerated and this rather dries out the mixture before rolling.

Add 2 large serving spoons of sesame oil using gloves to protect hands from the oil.  Taste at this point to see if it tastes ok.

now form this whole thing into a 'mountain' or mound.

To Roll:

Take out a wrapper, flour side up and on a diamond shape.  Add a spoonful of the mixture toward the bottom half, fold up the bottom point and as you tuck it under the mixture squeeze or press it back.  Fold in the sides and then with finger, smooth on the egg and roll to the top tip, being sure all is in rolled up.  If a hole appears, use a piece of another wrapper and cover it with egg and then smooth it on the hole, being sure to make it tights.

Heat Canola oil in a pan on the stove, Gently place a few eggs rolls in the pan and turn til golden.  Drain on a paper towel.

made nearly 60 egg rolls

If too many are rolled and you need to freeze them:  place them in the oil just til the wrappers seal, and are NOT brown  Remove them and drain, cool and then freeze.  When ready to use, take out of freezer, thaw and then finish boiling in oil.

Taco Stuffed Pasta Shells

Ingredients

12

uncooked jumbo pasta shells

1

medium onion, finely chopped 

1

pound lean ground beef 

1 1/2

teaspoons chili powder

1

package (3 ounces) cream cheese 

3/4

cup Old El Paso™ taco sauce

1

cup shredded Colby-Monterey Jack cheese (4 ounces)

1/2

cup crushed corn chips 

4

green onions, sliced

1/2

cup sour cream

Directions 

• 1 Heat oven to 350° F. Spray 9-inch square baking dish with cooking spray. Cook and drain pasta shells as directed on package. 
• 2 In 10-inch skillet, cook ground beef and onion over medium-high heat 5 to 6 minutes, stirring occasionally, until beef is brown; drain.
• 3 Stir chili powder, cream cheese and 1/4 cup of the taco sauce into the beef mixture. Heat over medium-low heat 2 to 3 minutes, stirring occasionally, until cheese is melted. Remove from heat.
• 4 Fill pasta shells with beef mixture, using about 2 tablespoons for each shell. Place filled shells in dish. Pour remaining taco sauce over shells.
• 5 Cover; bake 20 minutes. Remove dish from oven; uncover. Sprinkle cheese and corn chips over shells. Bake about 10 minutes longer or until cheese is melted. Garnish pasta shells with sour cream and green onions.

Cherry Crumb Pie

I would hate to lose this crumb topping recipe. Here is the entire recipe, though I use just canned cherries.  Credit: Dish 'n That

Cherry Crumb-Top Pie

For the bottom crust:

• Use your favorite pastry recipe or click here for mine.

For the filling:

1. 4 cups fresh pitted cherries
2. 2 tablespoons quick-cooking tapioca, dissolved in a few tablespoons of cranberry or orange juice
3. 3/4-1 cup of sugar, depending on how sweet the cherries are
4. 1/2 teaspoon almond extract
5. pinch of salt
6. dash of cinnamon

For the crumb topping:

1. 1/2 cup all-purpose flour
2. 1/4 cup quick rolled oats
3. dash of cinnamon
4. 1/4 cup sugar
5. 1/4 cup unsalted butter (or substitute Earth Balance), chilled

• Mix the cherries in a large bowl with all the other ingredients; let set for about 14 minutes while you prepare the pastry and topping.
• Roll out the bottom crust and lay it in a 9-inch pie plate. Crimp the edges.
• For the crumb topping, mix the flour, oats, sugar and cinnamon. Cut in the butter and work the mixture with a pastry blender, or your fingers, until it resembles large coarse crumbs; set aside.
• Pour the filling into the pastry-lined pie plate. Sprinkle the crumb mixture on top.
• Cover the edges of the pastry with foil guards or make your own with aluminum foil. Put the pie plate on a large baking sheet to prevent if from bubbling over. Bake the pie in a preheated 450-degree oven for about 15 minutes. Lower the heat to 350 degrees and cook another 15 minutes; remove the foil covers; cook another 15 minutes or until bubbly and browned.

Let cool on a rack (or on a window sill with the window open and curtains flowing in the breeze; get the picture?!) before slicing and serve with a dollop of whipped cream or good vanilla ice cream.

Irresistable Brownies...Miami

I came across this recipe during my co-ed years. And really never made it after I was married. Evan wanted Brownie Sundaes after our Sabbath Dinner..when he turned 12 and Granny and Paper and Niko came for the big day.  I didn't want to make those weak box brand brownies...and found this recipe amongst my papers.  It was SO good..why on earth do I bother with those other packages??


3/4 c. butter
2 c. sugar
1 1/2 c. flour
1/2 c. cocoa
1/2 t. bakig powder
1/4 t. salt
4 eggs
2 t. vanilla
2 c. semi sweet chocolate chips
1/2 c. chopped nuts (opt...and I do opt out.)

Oven: 350 degress.

Melt butter, add sugar, flour, cocoa, baking powder, salt, eggs, vanilla. Stir with a spoon till smooth. Stir in 1 1/2 c of chips (and nuts). Spread in 9 x 13 pan. Sprinkle with remaining 1/2 c. chips. Bake 30-35 minutes till set. Cool on wire rack.


There...saved for all posterirty!!

Cheese Tortellini in Tomato Spinach Sauce

Make this tonight...been in a dinner slump. So glad I had all the ingredients...although I substituted the fresh spinach with frozen. Just microwaved it a bit. Mine did not turn out as red. Perhaps I needed to simmer the tomatoes to break them down more. We'll definitely have this again! yum!

Cheese Tortellini in Tomato Spinach Sauce Recipe

Recipe type: main dish

Cuisine: Italian

Cook time:  30 mins

Total time:  30 mins

Serves: 6-8 servings

 

Ingredients

• 1 (16 ounce) package frozen cheese tortellini
• 1 (14.5 ounce) can diced tomatoes
• 1-2 cups chopped fresh spinach
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 teaspoons dried basil
• ½ teaspoon Italian seasoning
• ¼ cup chopped onion
• 2 teaspoon minced garlic
• 2 tablespoons all-purpose flour
• 1½ cup milk
• ¼ cup grated Parmesan cheese
• ¼ cup grated Mozzarella cheese

Instructions

1. Bring a large pot of water to a boil. Add the tortellini, and cook according to package directions. Drain tortellini but do not rinse.
2. Meanwhile, combine the tomatoes, spinach, and spices in a large saucepan over medium heat. Cook and stir until the sauce begins to bubble.
3. In a small saucepan, whisk together the flour, milk, and Parmesan cheese. Cook on low heat, stirring, until the mixture starts to thicken.
4. Add both the tomato spinach sauce and the milk sauce to the tortellini in a casserole dish. Stir to coat, and then top with grated Mozzarella cheese. Bake at 375 degrees for 15 minutes.
5. Dig in!

Found here:  http://betterinbulk.net/2012/10/cheese-tortellini-in-tomato-spinach-sauce.html

Banana Bread

Horrors! I went to make some banana bread with very ripe fruit only to discover that my bread cookbook is GONE!  Gulp! Luckily most of my recipes are from Baker Susan Hatch, aka Mom. But I still have a few of my own...which are now, gone.  This is the only Banana Bread recipe that I like and I found it in an ancient cookbook when I was in college. Probably one that my grandmother gave to me when I moved into my first darling apartment.

Banana Bread

Sift togethter:
2 2/3 c flour
3 t baking powder
1 t salt
1/4 t baking soda

Cream:
1/2 c. butter
1 c sugar

Then add 3 eggs, one at a time. Beat well.

Smash 3 med. bananas.

Mix flour mixture with cream mixture, alternately with bananas.  Pour into greased and floured loaf pan.  Bake 325 degrees for 1 hour and 20 minutes.

Beverly Nye's Caramel Corn

None better.  Beverly was our ward/stake RS president back in the day.

Caramel Popcorn

makes 6 quarts

from A Family Raised on Sunshine by Beverly Nye

6 quarts of popped popcorn, unpopped seeds removed

2 sticks of margarine

2 C brown sugar

1/2 C corn syrup

1 tsp salt

1/2 tsp baking soda

1 tsp vanilla

1.  In a medium saucepan, melt together the margarine, sugar, syrup and salt.  Bring it to a full boil and then remove from heat.  Mix in the soda and the vanilla.

2.  Pour caramel over the top of the popcorn and mix thoroughly until popcorn is evenly coated with caramel mixture.

3.  Bake at 250 degrees for one hour, stirring every 15 minutes.  Allow corn to cool completely before packaging.

No-Knead French Bread

1/2 cup warm water
2-1/2 t. sugar
2 pkgs dry yeast
1 cup boiling water
2 T. sugar
2 T butter
2 t. salt
1 cup cold water
6-7 c. all purpose flour
1 egg, beaten
2 T milk
poppy seeds or sesame seeds

Combine warm water, sugar and yeast.  Let stand 5 minutes til frothy

Combine boiling water, 2 T sugar, butter and salt and stir til butter melts.  Add cold water; cool too lukewarm.

Add 2.5 cups flour.  Beat at med speed til blended. Gradually stir in enough remaining flour to make a soft dough.

let dough stand for 10 minutes, gently stir for a few minutes.  Repeat gentle stirring every 10 minutes for the next 40 minutes.

Turn dough onto a lightly floured surface; divide into 3 equal portions.   Roll each portion into a 13x8" rectangle.  Roll up jelly roll fashion.  Pinch ends and seam to seal.

Place each loaf seam side down on a separate greased baking sheet. Cover and let rise in warm place for 40 minutes or untl doubled.

Make diagonal slits about 1/4" deep down the length of the loaves.

Combine egg and milk, beating til blended.  brush gently over loaves after rising.  sprinkle each loaf with seeds.

Bake at 400 for 20-25 minutes or until loaves sound hollow when tapped.

Apple Crisp ala Microwave

Apple Crisp ala Microwave

6 cups peeled, cored and sliced cooking apples

1 T lemon juice, optional

Topping

6 T butter

¾ cups packed brown sugar

¾ cups quick-cooking oats

½ cup flour

1 t cinnamon

6 servings

Place apples in an 8” glass baking dish.  Sprinkle with lemon juice. 

Melt butter in small mixing bowl at High power 1-1 ½ minutes.

Stir in remaining ingredients into the butter until crumbly.  Sprinkle over apples evenly; press down lightly.  Microwave at High  8 minutes.  Rotate dish ½ turn (if your microwave doesn’t have a turntable).  Microwave another 6-8 minutes til apples are tender. 

Serve warm, cold, plain or topped with whipped cream or ice cream.

My kids always doubled the topping.  It will sometimes bubble over onto the microwave plate.  Just pick it up and plop it back onto the crisp…just be careful because it is hot.