Wild Rice Pancakes

A friend of ours said he had ordered wild rice pancakes in a restaurant and had really enjoyed them. He wondered if I could make them:) That intigued me so went in search of wild rice in my cupboard. All I had was a wild rice blend which worked just fine. These pancakes turned out nice and fluffy with a bit of a nutty texture and flavor. Delicious drizzled with pancake syrup and served with a side dish of strawberries.

• 2 eggs
• 1 1/2 cup buttermilk
• 1 teaspoon vanilla
• 1 1/2 cups flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons butter, melted
• 1 cup wild rice blend, cooked

1. Whisk together eggs, buttermilk, and vanilla.
2. In another bowl combine dry ingredients.
3. Slowly add dry ingredients to the wet ingredients just until combined, stir in melted butter and cooked rice.
4. Heat up your lightly greased griddle to medium high heat. 
5. Using a small ladle, scoop batter on the grill. Cook approx 2 minutes or until golden in color. Flip pancakes and cook another 2 minutes.
6. Serve immediately..at least that is how we like them.
7. Yields: 8 pancakes

New Vareneki Dough (Perogy)

I got this recipe from my friend Elsie who has been making perogies for generations.  She too got the recipe from her mother and her mother before that. As usual, the recipe said "add enough flour to make a soft dough". Her daughter Lorrie, who is also one of my dearest friends, took the time to measure each ingredient out to make it perfect so she can pass the recipe and tradition on to her children. Elsie says, the best recipes are the simplest recipes, and she was right! In our grandmother and great grand mother's era they didn't have the luxury of rich ingredients available to them at all times. These ingredients make a soft and elastic dough and I did not have one perogy open while boiling.  Follow the recipe exactly and you won't have any trouble. Thanks Lorrie for perfecting the ingredients amounts saving us all the trouble of figuring out what a soft dough means.
NOTE: This dough has no dairy in it, there for it has a bit more of a "chew" or "bite" to the texture when you eat the finished product. Using dairy like milk, cream or sour cream makes the dough more tender and has a softer bite to it. 

• 8 cups flour
• 1 1/2 teaspoon salt
• 2 3/4  cups hot water
• 3/4 cups oil

1. In a large mixer with a dough hook attachment add 8 cups of flour to the mixing bowl. Can easily be done by hand if you don't have a mixer large enough to make dough. 
2. Heat the water til it is almost too hot to touch or hot water from the tap. 
3. Add the oil and the hot water to the flour, knead the dough for about 5 minutes in the mixer or ten minutes if you are doing it by hand. 
4. Let the dough rest for at least an hour or more on the counter. 
5. Divide into 4 balls to make the rolling of the dough easier to manage. Cover the remaining dough with plastic wrap to keep from getting a dry outer crust.
6.  On a lightly floured surface, roll the dough thin, cut in circles or 3 inch squares. 
7. Place the prepared perogies on parchment lined cookie sheets. Can be frozen at this stage if you desire. Once completely frozen place them into ziplocked bags. 
8. To cook, have ready a large pot of boiling water. Place perogies into the water without crowding too much and boil for a few minutes. Once they float to the top boil another 3-5 minutes. If you are cooking them frozen, cook about 8-10 minutes.
9. This amount makes about 15 dozen 3 1/4 in circles. 

For 1 recipe of dough, I used 2- 650 gm containers of dry cottage cheese (3 cups), mixed with 2 eggs, salt and pepper (optional) as desired. 

Tip - I use a round cutter to make cottage cheese, cut 3" squares for the potato and cheddar cheese filling and shape them into a triangle, and shape the squares into rectangles or squares for the fruit filling, so there is no guessing as to what they are filled with. Plus cutting them in squares means no rolling and re rolling.
For filling ideas check out Kathy's suggestions here.

Try to pinch them a little fancy for that special someone, or if you have four options of a variety of perogies. 

Napoleon Cake (Blaettertorte)

For this Flashback Friday recipe I'm re-posting Napoleon Torte, which I grew up knowing as Blaettertorte, literally translated, cake with leaves. In this cake the pastry gets divided and rolled out into plate size cookies, baked and then stacked with a custard filling. This recipe yields two cakes, which is great because you can fill one cake and freeze half of the baked pastry leaves/cookies for another time.

Ingredients:

• 1 c sugar
• 3 eggs
• 3/4 c butter, softened
• 3 Tbsp milk
• 3 cups flour
• 3 Tbsp cornstarch
• 3 tsp baking powder

Method:

1. Beat sugar and eggs well, then beat in the soft butter and milk. 
2. Combine dry ingredients and stir into first mixture. 
3. Turn dough onto floured counter to shape into a log.
4. Wrap or cover and refrigerate for a couple of hours.

After refrigeration:

1. Prepare 3 large cookie sheets with shortening and then flour. Tip sheet slightly and tap so that flour covers evenly. No need to repeat after first use.
2. Slice log into 12 even slices. (This will make a scant 12 slices. For a more forgiving amount to roll, or if you use a larger template, divide into ten.)
3. On lightly floured surface, shape each slice into a circle, then roll out to barely the size needed - use an 8 inch salad plate or bowl to cut circles. The first one is the hardest and then you can add the left over to the next one etc. Use the rolling pin to roll up, lift and unroll onto prepared sheet. 
4. Try not to move cookies by hand because you will stretch them – use a spatula to move or tilt and tap the sheet. Place 2 at an angle to fit or bake one at a time.
5. Bake at 400 F for about 5 min., until very light golden in color. Allow to cool on sheet until cookies harden, (5 min) then transfer gently, using spatula, to cooling rack. Re-use the same sheet, without washing, for another set. Keep a few in rotation mode. Bake leftover strips (cuttings) to use for crumb topping.

It takes about 1 hour to roll out and bake 10 - 12 cookies. To freeze, stack in a round Tupperware or plate with a topper, using wax paper between each layer and paper towels around the stack to cushion. Sometimes, after freezing there may be some cracks, but with correct handling, they will never show once the cake is assembled and set. The traditional way is to fill 5 - 8 layers with vanilla custard. In our family we sometimes opt for chocolate pudding.

Vanilla Custard/Pudding (this makes a generous amount)

Ingredients:

• 5 c milk, separated
• 5 Tbsp cornstarch
• 5 Tbsp flour
• 5 Tbsp sugar
• ¼ tsp pure vanilla powder OR 2 tsp vanilla extract
• 5 egg yolks
• 1 cup whipping cream, to add later

1. In medium sized pot, bring 4 c milk to boil using just below med. heat.
2. Meanwhile, in a small bowl or 4 cup measuring cup, mix cornstarch, flour, sugar, vanilla and 1/4 c milk. 
3. Add egg yolks, blending them in well, then 3/4 cup milk, gradually, stirring to make a smooth, thick liquid.
4. When milk starts to form small bubbles along the side and/or skin forms on top, add the egg mixture, using whisk, stirring until it comes to a second boil. Stir until smooth. Cool completely. (Place pot in ice water and/or lay plastic wrap right on pudding and refrigerate.)

To Assemble Torte:

1. In mixing bowl, beat 1 cup whipping cream with 1 tsp sugar until gentle peaks form, then add cooled custard/pudding, beating on low until mixed well for about half a minute.
2. Put a small amt (1 Tbsp) of pudding in the center of a flat serving plate. This is to keep the cake from slipping around while you try to layer it. 
3. Using a large serving spoon, cover first layer with about ¾ - 1 cup pudding and repeat four or five times.There may be some wobble if the cookies are not very even - make up for it by the way you place them on top of each other – rotating fat end over skinny end etc. Cup sides with one hand as you spread the pudding. 
4. Use the leftover pudding to cover the sides, if you like. Sprinkle with separately baked cookie crumbs. 
5. Cover and refrigerate at least 10 hours. It will take a few hours for the cake to set, during which time you can help it along a bit. If it leans, place something under one side of the plate. Best after 24 or 48 hours. Keeps (refrigerated) for up to a week. 

It's worth it!

Rigatoni Pasta Cake

Who said a birthday cake must be loaded with sugar and whipped cream? Here's a savory cake that served the purpose just fine!  I invited friends for dinner with plans of serving birthday cake for dessert...but then the birthday girl said she would bring dessert.  So I served the cake for the main course.  The pasta cake was an idea I saw on-line...where there are many versions to choose from.  I used rigatoni...though I think I will try a spaghetti cake next time.  It's a fun way to serve an Italian classic...for kids of any age to enjoy!  

 

Ingredients:

• 1 pound rigatoni pasta
• 2 tablespoons olive oil, divided
• 1 pound lean ground beef
• 2 cloves garlic, minced
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoons black pepper
• 4 cups prepared pasta sauce (use your favorite bottled variety or prepare your own)
• 1 cup Parmesan cheese, finely grated
• 1 1/2 cups grated Mozzarella cheese

Directions:

• In a large pot of salted boiling water, cook pasta until slightly underdone (about 2 minutes less than the indicated time). Drain; rinse in cold water and drain again. Toss pasta with 1 tablespoon olive oil and set aside.
• Heat the remaining tablespoon of oil in large skillet over medium-high heat. Add the ground beef and cook until it's browned, about 5 minutes. (Use a potato masher to break up the lumps of meat while sautéing.) Add the garlic, salt and pepper. Sauté another minute.
• Add pasta sauce and heat through.
• Toss pasta with Parmesan cheese. 
• Lightly oil a 9-inch springform pan. Tightly pack pasta into the pan, standing each piece on end. (It really doesn't take long!)
• Spread the meat sauce on top of pasta and push into the holes as much as possible. (I used the handle of a wooden spoon to do this.)
• Bake in a 400 degree oven for 15 minutes. 
• Sprinkle mozzarella cheese on top and bake another 15 minutes...until cheese is browned and bubbling.
• Remove from oven and let stand for 15 minutes. Run a knife around the edge to loosen and then un-mold.
• Slice and serve.

Enjoy!

Taste of the Tropics Cake Ring

For my  recent "milestone" birthday, my husband took me on a Jamaican holiday. 

 This upside down cake ring reflects the flavours we enjoyed there - pineapple, orange and coconut.

For the Topping

• 1/4 cup butter, melted
• 1/4 cup brown sugar
• 1/3 cup drained crushed pineapple
• 1/3 cup orange marmalade
• 1/2 cup shredded coconut

1. In a bowl, combine all topping ingredients and mix well.
2. Prepare a baking pan.  I used a ring shaped spring form pan which I lined with parchment paper to keep it from dripping in the oven. If possible, use a 9 inch ring shaped pan.  If you don't have that, you may use a 10 inch cake pan.
3. Spread topping evenly in the bottom of the pan and set aside.

For the Cake:

• 1/2 cup softened unsalted butter
• 1/2 cup sugar
• 2 eggs
• 2 Tablespoons orange marmalade
• 1/2 teaspoon vanilla
• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk

1. In mixing bowl, beat butter until fluffy.
2. Add sugar and beat again.
3. Add eggs, one at a time, beating between additions.
4. Add vanilla and marmalade mixing until blended..
5. Add dry ingredients alternately with milk and mix until batter is thick and smooth.
6. Spread batter carefully and evenly over topping in bottom of pan,
7. Bake at 375º for 30 - 35 minutes or until cake tester comes out dry.
8. Remove from oven and let stand on counter for 5 minutes.
9. Invert pan on to a serving dish and let cool.
10. Serve with ice cream or whipping cream.

Ham and Swiss Cheese Sliders

Sliders are just a mini sandwich. Before Easter I saw a few recipes for ham and Swiss and thought I'd make a copy cat recipe with our left over Easter ham. The ham disappeared before I could make these so I used deli style sliced honey ham. When I make sliders of any kind I usually make my own slider buns, but they can be found in most grocery store bakeries. These warm little sliders make a great light meal served with a salad, or serve them at the next game night. 

• 12 slider buns (these are very small soft dinner buns)
• 12 slices of ham, baked left over ham or deli honey ham
• 12 slices Swiss cheese
• 1/4 cup mayonnaise
• 1 tsp Dijon mustard (I like to use the hot and spicy, or the honey style)
• 1/4 tsp sugar
• 1/4 cup butter, melted
• 1/4 tsp Worcestershire sauce
• 1/2 tbsp Dijon mustard
• 1/2 tbsp finely minced red onion
• 1/2 tbsp poppy seeds

1. In a small bowl make a spread by stirring together the mayonnaise, first amount of Dijon (1 tsp) and sugar.
2. Slice open slider buns and spread both sides with spread.
3. Place a slice of Swiss cheese, then ham, then another slice of cheese. (Swiss cheese slices are usually large, so I cut them to fit the small buns) Place the top of the slider buns on top.
4. Place filled sliders close together in a low casserole or pie plate. 
5. Melt butter, stir in remaining ingredients. Stir well to combine and spoon this poppy seed butter mixture over sliders.
6. Cover with foil and bake in 350º oven for 15 minutes. Remove foil and let bake for 2-3 more minutes. Serve immediately. 

Chicken Parmigiana

This is one of our family favorites and often requested for birthday meals. It is such an easy recipe and can become one of you favorites as well. I like to use boneless chicken thighs because it is economical and they don't dry out. This serves about 10 people with 2 pieces each. 

• 3 lbs boneless chicken thighs
• 2 beaten eggs with a tablespoon of water
• 1 cup of grated parmesan cheese
• 1 cup of bread crumbs
• 1 recipe of pasta sauce or 2 jars of your favorite sauce
• Grated mozzarella cheese

1. Pour the pasta sauce into the bottom of 2 9x13 pans.
2. Dip the thighs into the egg mixture.
3. Then into the combined cheese and bread crumbs.
4. Brown in a bit of olive oil on medium heat. 
5. Place the browned chicken on the sauce.
6. Bake at 350 for 20 minutes
7. Add desired amount of grated mozzarella cheese and bake for another 10 minutes. 
8. Serve with your favorite pasta, greek or caesar salad and garlic bread.

Flashback Friday ~ Frankfurter Kranz

This cake is one of those favorite birthday cakes that many of the Europeans enjoyed.   When my husband tasted this cake while visiting the Calgary Cousins, he asked whether I thought I could make him one. I took on the challenge and have been making this for him annually.  Bake a simple sponge cake and yes, you can bake this in a round pan, but I prefer to use the loaf pan so that I can cut it into slices and freeze it.

I invited Frieda Bartel, a pro at baking cakes, for a lesson on cake baking...three simple steps.


Sponge Cake  ~ Step One

• 9 eggs separate yolks from whites
• 1 1/2 cup sugar
• 1 tsp. vanilla
• 1 1/2 tsp. baking powder
• 1 1/2 cup flour
• 1 1/2 half tbsp. cornstarch

Instructions.

1. Set oven at 350 °
2.  Separate egg whites from yolks.
3. Mix yolks and sugar at high speed for 5 minutes.
4. Add vanilla, baking powder, flower and cornstarch.
5. Blend ingredients well together.
6. Whip egg whites till stiff and fold into cake batter.
7. Grease the bottom of your pan and dust lightly with flour.
8. Pour sponge batter into your cake pan.
9. Bake for 40 minutes.
10. Turn the cake pan over and let it hang upside down for 40 minutes.
11. Cut cake into two layers.

Whip Cream~ Step Two

• 2 cups whip cream 
• 2 Tbsp. instant vanilla pudding

1. Spread whip cream over one sliced layer.
2. Spread whip cream over loaf.

Burnt Almond Mixture: Step Three.   This is the real secret to this cake.

• 2 cups whole blanched almonds chopped coarsely
•  2 cups sugar

1.  Immerse  almonds into hot water for 1 minute, to avoid nut crumbs flying all over the place. Chop coarsely and evenly.
2. Add almonds into frying pan and add 2 cups of sugar.
3. Stir slowly in frying pan at med-high heat, until all the sugar caramelizes and turns brown.
4. Rotate the heat from med to med-high over the next 45 minutes.
5. It needs to be done slowly, otherwise the sugar will not caramelize.
6. This process is what makes the cake special and as you can see, it takes.....TIME!
7. I had enough nuts left over to make another cake for a later time. I just froze them. 

Frieda carefully showed me how to stir the almonds to make sure they were the right texture and then how to apply them to the cake. 

Summary of Three Steps.

1. Make your simple sponge cake recipe, or buy a cake mix.
2. Remember to turn the cake upside down to cool for 40 minutes.
3. Slice cake into two layers.
4. Whip  two cups of whipping cream and add 2 Tbsp. instant vanilla pudding.
5. Spread first layer with whip cream mixture.
6. Spread middle layer with tart raspberry jam.
7. Spread remaining whip cream mixture over the entire cake.
8. Spread burnt almond mixture over the entire cake.

It's always fun to cook with someone else. You learn so many life lessons. I love her last words of advice to me.  Thanks Frieda.

"Marg, learn to buy cake mixes rather than thinking you need to do everything from scratch....The results are the same and no one knows."

Artichoke and Spinach Dip

Some of us girls and our husbands got together for an appetizer and dessert evening last month at Anneliese's place. We all brought something to add to the buffet of amazing food. My contribution was this Artichoke and Spinach Dip. This dip can be made the day before and heated before serving. 

• 1 tbsp olive oil
• 2 large cloves garlic, minced
• 1/2 cup red onion, minced fine
• 4 cups fresh spinach
• 3/4 cup cream
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tbsp lemon juice
• 1/2 cup cream cheese, cut into small cubes
• 2 cups canned artichokes, drained and chopped
• 2/3 cup roasted red peppers, chopped
• 1 cup grated Parmesan cheese
• 1 cup mozzarella cheese, grated

1. Heat oil in a large heavy skillet. Add garlic and onions and saute over medium heat until they begin to sizzle but not brown.
2. Add spinach and cream. Stir and cook until spinach wilts and cooks down. Add salt, pepper and lemon juice.
3. Cut cream cheese into small cubes and add to the creamed spinach mixture, stirring until cream cheese has melted.
4. Remove from heat and add artichokes, roasted red peppers, and remaining 2 cheeses.
5. Stir well until cheeses have melted. 
6. Pour this mixture into a low oven proof dish.
7. Bake at 375º for 20 minutes or until dip is hot and bubbly. 
8. Serve hot, with pita chips or crackers. 

Bruschetta Skillet Chicken

This is a simple stove top meal with good flavor. It would be good served with pasta on the side.

• 1-1/2 cups of grape tomatoes halved. (You can substitute a 15oz. can of chopped tomatoes, drained)
• 3/4 cup shredded Italian blend cheese
• 1/4 cup chopped fresh basil
• 1 pound of Chicken Tenders
• 1 8 oz. can of tomato sauce
• 1 teaspoon finely chopped garlic
• 1 cup small garlic or Italian flavored croutons, crushed slightly

1. Stir together tomatoes, cheese and basil in medium bowl and set aside.
2. Combine tomato sauce and garlic in large skillet: add chicken.
3. Bring sauce to a boil over medium-high heat.
4. Reduce heat to medium-low.
5. Add the mixed tomatoes, cheese and basil evenly on top of the chicken.
6. Cook for 15 minutes or until chicken is cooked through.
7. Top with croutons and more cheese if  desired.
8. Serve hot with pasta or another side dish.

Serves 4

You can use boneless skinless chicken breasts instead of the tenders but you will need to pound them to a 1/2 inch thickness.

Potato Cakes

Do you have leftover mashed potatoes from your Easter weekend festivities? Often towards the end of the week my mom would use up the leftovers and on occasion she would make these potato pancakes using mashed potatoes. She didn't usually add cheese, I did. Isn't everything better with a bit of cheese?

• 2 cups of seasoned mashed potatoes
• 1/2 cup of grated sharp cheddar cheese
• 1 or 2 tablespoon of chopped green onion
• 1 egg
• 2 tablespoons flour
• oil for browning

1. Combine all the above ingredients. 
2. Shape into patties.
3. Brown in a bit of oil on medium heat.
4. Serve with sour cream and or ketchup.

Creamy Cilantro Dressing

This winter when we were in Texas we always went to eat at the same chicken place every Sunday after church. We fell in love with their salad served in a tortilla bowl. It was filled with rice, beans, lettuce, grilled chicken, pico de gallo, cilantro, sour cream, cheese, and with salsa and a lovely creamy cilantro dressing on the side. Once home I immediately made this cilantro dressing. It is a little different in taste from the restaurant but wonderful all the same. I tried to replicate the salad as I remembered it. I didn't have the tortilla bowls but served the salad with tortilla chips which was quite tasty too!

• 1 cup plain yogurt
• 1 clove garlic, chopped
• 1 tablespoon lime juice
• 1/2 avocado
• 1 cup packed cilantro, stems removed
• 2 teaspoons sugar
• 1/2 teaspoon salt

1. Put all ingredients in the blender or food processor and blend until smooth.
2. Store in refrigerator.
3. Yield: 1 1/2 cups