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Monday, December 31, 2012

GERMAN NEW YEAR'S CAKE

Ingredients German New Years Cake
Base Dough
400 g flour
200 g butter
100 g powdered sugar
2 egg yolk
2 tbsp sour cream
Filling Poppy
200 g poppy seeds, ground
50 g butter
50 g sugar
50 g raisins
1 cup milk
1 tbsp honey
1 tbsp rum
1 package vanilla sugar
peel of 1 lemon, organic
Filling Nuts
150 g hazelnuts or almonds, or a mix of it, ground
1 tbsp sugar
1/2 cup milk
some cinnamon and cloves, ground
Filling Apple
½ kg apples
30 g butter
2 tbsp sugar
1 egg and some butter
 Baking Instructions German New Years Cake
- Place all ingredients for the base into a bowl and knead until you get a smooth dough. Keep it cool for some hours or over night.
- Mix poppy with all other ingredients in a pot and let it soak on low heat, then let it cool off.
- Mix nuts with sugar and milk, spice with cinnamon and cloves.
- Peel apples and cut in small pieces; saute them on low heat with butter and sugar without adding any water.
- Take the base dough and cut it in 4 parts; roll each part on a floury baking board (thin).
- Place 1 dough on the bottom of a spring form and add the poppy filling.
- Cover with the second dough and add the nut filling.
- Cover with third dough and add apple filling; cover with the last dough.
- Beat 1 egg and spread it over the last cover; with a fork poke several times.
- Bake the cake in pre-heated oven for 1 hour and 20 minutes on 360 F.
Place the cake 1-2 days in a cool place before you serve it.
Dust it with a layer of powdered sugar before you serve it.

Saturday, December 22, 2012

CHICKEN CRESCENT ROLL CASSEROLE

2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
1 (10 3/4 ounce) can cream of chicken soup, undiluted
3/4 cup grated cheddar cheese or swiss cheese (or any cheese of choice)
1/2 cup 18% table cream (or use whipping cream)
FILLING
4 ounces cream cheese (very soft)
4 tablespoons butter (very soft but not melted)
1/2-1 teaspoon garlic powder (optional)
1/3 cup onion, finely chopped (can use green onions)
2 large cooked chicken breasts, finely chopped (or use about 2 cups, can use cooked turkey)
1/2-3/4 cup finely grated cheddar cheese
1/2 teaspoon seasoning salt (or use 1/2 teaspoon white salt or to taste)
1/2 teaspoon ground black pepper (or to taste)
2-4 tablespoons mayonnaise or whipping cream
1-2 cup grated cheddar cheese (for topping)

directions
Set oven to 350°F.
Butter a casserole dish (any size to hold crescent rolls).
In a saucepan, mix half and half cream, 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup (can season with black pepper if desired).
Heat just until the cheese melts (do not boil).
For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder (if using).
Add in the chopped chicken, onion and cheddar cheese; mix well until combined.
Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry).
Season with seasoned salt or white and black pepper to taste.
Unroll the crescent rolls.
Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end.
Spoon a small amount of soup mixture on the bottom of the dish.
Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
Apoonthe remaining sauce on top (you don’t have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired.
Bake for about 30 minutes.

Friday, October 19, 2012

CHICKEN POT PIE

I  fixed  this  last  Sunday  for  dinner... very   simple  and  quick

 3  cut  up  cups left over  chicken
2-3 red potatoes  (I  use  them  unpeeled)  cut  up into  cubes
2-3  carrots   sliced  thin
1 small yellow onion
3 cups  chicken  broth
corn starch
1 can  ( Grands  type  flaky  biscuits)
simmer  chicken  in  broth
saute  onion  in  1 tablespoon  butter  or  margerine
par  boil  potatoes and  carrots in salted  water . ..   do  not  overcook
add  onions  and  drained potatoes and carrots  to chicken and broth... simmer 10 minutes
thicken  with  cornstarch  water  mixture ...
salt  and pepper  to taste
pour  into  shallow    casserole dish  sprayed  with cooking  spray (approximately 3 inch  high )
place  biscuits on top  and  bake  in preheated  400 degree oven  until  tops  are brown  and  bubbly  around  edges  of  biscuits

Tuesday, September 25, 2012

STRAWBERRY CREAM CHEESE COBBLER


1 stick (1/2 cup) butter
1 egg, lightly beaten
1 cup milk
1 cup all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 quarts whole strawberries, capped and washed
4-6 oz cream cheese.... cut in small pieces
Preheat oven to 350 F. .... melt butter and pour into a 9x13-inch glass baking dish....in a small bowl,...mix together the egg,...milk... flour... sugar... baking powder and salt... pour directly over the butter in the baking dish,... do not stir...
add the strawberries, arranging in a single layer as much as possible... sprinkle cream cheese pieces over strawberries...place in preheated oven and bake for 45 minutes... or until top is golden brown and edges are bubbling. (crust rises up and around the fruit...fruit will still peek out of top)
I   prefer  it  cold  instead  of  warm out of the oven....
ENJOY!!!!

Thursday, September 13, 2012

TEXAS TRASH



Warm Bean Dip
Recipe adapted from: allrecipes.com

1 (8 ounce) package cream cheese, softened
1 cup sour cream
1 packet taco seasoning
2 cups cheddar cheese, shredded
2 cups monterey jack cheese, shredded

DIRECTIONS:  Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning.

Spray a 9x13 baking pan with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top with both cheeses.

Bake for 25-30 minutes, or until cheese in melted and slightly browned. Serve with tortilla chip














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