Chocolate Waffles with Mocha Syrup

I'm back! This week, I'll be featuring some fun and festive Easter Brunch dishes. Not all the chocolate has to be in the Easter basket! This one looked too scrumptious to pass up! I found it at www.bhg.com. It's entitled:

Chocolate Waffles with Mocha Syrup

Chocolate Waffles with Mocha Syrup

Ingredients

• 1/2 c butter
• 3 oz unsweetened chocolate, chopped
• 1/2 c sugar
• 2 eggs
• 1 tsp vanilla
• 1 c all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1 c milk
• 1 c semisweet chocolate pieces
• 1 c whipping cream
• 2 tbsp coffee liqueur
• 3 c vanilla ice cream

Directions

1. In medium saucepan, combine butter and unsweetened chocolate. Cook and stir over medium heat until melted and smooth. Remove from heat, Stir in sugar. Add eggs and vanilla, stirring until combined. Stir in flour and baking powder and salt. Whisk in milk until smooth.
2. Add batter to preheated, lightly greased regular or Belgian waffle maker, according to manufacturer's directions. close lid quickly and do not open  until done. Bake according to manufacturer's directions. When done, use a fork to lift waffle off the grid. Repeat with remaining batter.
3. For mocha syrup, in a small saucepan, combine semisweet chocolate pieces, whipped cream and coffee liqueur. Cook and stir  on medium heat until mixture is smooth.
4. Serve waffles warm with ice cream and mocha syrup.

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Portzelky (Yeast Fritters or New Year's Cookies) and Apple Fritters

Here is a family favorite that we HAD to have for New Year's, along with Roll Kuchen (please see archived recipe). I can still see my mom slaving over a hot stove making these and I have prepared them myself a few times over the years. This recipe seems closest to the one my mom used:

Portzelky

• 2 pkgs dry yeast
• 2 c milk
• 1/4 c white sugar
• 1/2 c butter
• 1 tsp salt
• 4 eggs
• 2 lbs golden or sultana raisins - washed and soaked in warm water, then drained
• Enough flour for a soft batter
• Lard or oil to deep-fry fritters

Prepare yeast as directed on package. Warm milk slightly with butter, salt and sugar until slightly warm. Add yeast. Add flour to make a soft batter. Stir in the raisins and mix thoroughly with wooden spoon. Put in a warm place to rise until almost double. Heat lard/shortening (a deep fryer is the safest method) until hot and drop tablespoonsful of dough in. Do not break sponge bubbles. Fry quickly, turning once, until golden and remove with slotted spoon to drain in colander. Serve with a dusting of icing/confectioner's sugar.

Apple Fritters

Mom would make these and fry them in the same fat as the Portzelky, using the fat more efficiently. 

• 1 c flour
• 3 eggs
• 1/4 tsp salt
• 2 tbsp white sugar
• 1/2 c milk
• 1 1/2 to 2 c peeled, cored and chopped apples

Sift the dry ingredients together. Add eggs and milk and beat well (using mixer if desired). Pare, core and dice apples, adding to the batter and mixing well. Drop by spoonfuls into deep hot fat (as above). Fry until golden brown and dust with white or confectioner's sugar.

Strawberry Cheesecake Tartlets

Strawberry Cheesecake Tartlets
Our friends at BHG have a sweet little tartlet just right for Mom on Mother's Day. This delicious treat was originally slated for Christmas, but there's no reason why Mom doesn't deserve a bite-sized bit of cheesecake any time of year.

From Better Homes & Gardens

Ingredients

• 1 cup all-purpose flour
• 1/4 cup sugar
• 1/4 cup ground toasted almonds
• 1/4 cup butter
• 1 egg yolk, lightly beaten
• 2 - 3 tablespoons water
• 1 4-serving-size package cheesecake instant pudding and pie filling mix
• 1 cup evaporated milk 
• 2 teaspoons vanilla
• 1/2 teaspoon almond extract
• 1/3 cup strawberry preserves
• Sliced strawberries and/or toasted sliced almonds 

Directions              

1.               In a medium bowl, stir together flour, sugar, and ground almonds. Using a pastry blender, cut in butter until pieces are pea-size. In a small bowl, combine egg yolk and 2 tablespoons of the water. Gradually stir the egg mixture into the flour mixture until combined. If necessary, add enough of the additional water to make a dough that starts to cling. Gently knead just until smooth; form dough into a ball. If necessary, cover and chill about 1 hour or until dough is easy to handle.
2. Preheat oven to 350 degrees F. Divide dough into 24 pieces. Shape pieces into balls. Press dough evenly into the bottoms and up the sides of 24 un-greased 1 3/4-inch muffin cups. Bake in the preheated oven about 15 minutes or until lightly browned. Cool completely in pan on a wire rack.
3. For filling: In a medium bowl, combine pudding mix, evaporated milk, vanilla, and almond extract. Beat with an electric mixer on medium speed about 2 minutes or until smooth
4.               Spoon 2 teaspoons of the filling into each cookie. Cover and chill for 2 to 24 hours.
5. Before serving, top each cookie with about 1/2 teaspoon of the preserves and a strawberry slice and/or a few sliced almonds. Makes 24 cookies.

Hint from the BHG test kitchen


Storage: To Store, layer filled cookies between waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 1 month. To serve, thaw cookies if frozen. Top with preserves and, if desired, decorate as directed in step 5.

A Little Slice of Heaven (aka The Pink Slice)

A Little Slice of Heaven (aka The Pink Slice)

Here's a light and unusual slice that has it all: peanut butter, coconut, peanut butter and even my favorite fruity little marshmallows! All covered with a yummy butter cream icing. How can you go wrong? Although the creator calls it "The Pink Slice," I prefer to think of it as "A Little Slice of Heaven." Be prepared: you may want to make a little extra frosting...

Ingredients

• 1/2 c butter or margarine
• 1 pkg butterscotch chips
• 1 c finely grated coconut
• 1 c peanut butter
• 1 pkg multicolored marshmallows

Icing

• 2 c powdered sugar
• 1 Tbsp butter or margarine
• 3 drops red food coloring or a little squeeze of gel coloring
• milk, enough to make a soft consistency of icing

Directions

1. Melt and cool slightly the 1/2 c of butter and package of butterscotch chips
2. Add coconut, peanut butter and marshmallows. Mix well.
3. Press into a greased 9x9 pan.
4. Icing: Mix powdered sugar and remaining butter. Add milk until desired consistency. Add red food coloring to make a pretty pink. Spread over squares before chilling. Freezes well.

Easter Brunch: Two-Potato Frittata

Ever since my Weight Watcher days, Frittata has been one of my favorites. Here's one that combines 2 different types of potatoes and looks and tastes delicious for a quick'n'easy Easter Brunch.


Two Potato Frittata

Ingredients

• 2 small sweet potatoes, scrubbed and thinly sliced or chopped
• 1 medium Yukon gold potato, chopped
• 1 small red onion, cut in thin wedges, sliced thinly or chopped
• 2 tbsp olive oil
• 8 eggs
• 1/2 - 5.2 pkg semi-soft cheese with garlic and roasted pepper (or your choice)
• Fresh or dried oregano (optional)

Directions

1. Preheat oven to 450 degrees F. In a 13x9x2 inch pan, combine potatoes and onion. Toss with olive oil and sprinkle with salt. Roast, uncovered, for 15-25 minutes (depending upon potatoes used).
2. Meanwhile, in a medium bowl, whisk eggs, cheese and a pinch of salt until combined. Reduce oven to 400 degrees F. Pour egg mixture over vegetables; return to oven. Bake approximately 7 to 9 minutes, until the eggs are set.
3. Invert frittata onto a large cutting board and cut into wedges. Flip wedges top-side-up and place on plates. Tops with oregano if desired. Serves approx. 4 people.

Note: I used a combination of grated cheddar and parmesan for our frittata, and some cut up black olives. I also added a bit of garlic and parsley for flavor and color. Very tasty.

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Truffle Easter Eggs

I love truffles, especially those designed for holidays and special occasions. Here's a recipe from tasteofhome.com that has a hint of hazelnut and is beautiful when completed. It's an attractive and tasty addition to your Easter table! As with any truffles, follow the directions carefully and take your time. They are not difficult to make, just a bit time-consuming. I have included some hints to help you prepare and finish the eggs. 


Truffle Eggs

Originally from tasteofhome.com. Adapted

Ingredients

• 1/4 c heavy whipping cream
• 1 tbsp butter
• 1/2 tsp light corn syrup
• 6 oz semisweet chocolate chips
• 4 tbsp Nutella
• blue or white candy coating melts (disks) from Wilton or JoAnn's 
• 5-6 drops blue food coloring or gel if using white disks
• 1/2 to 1 tsp instant coffee granules
• Flaked coconut, toasted, optional for nest, or make Rice Krispie nests

Note: You can add some peanut butter and Rice Krispies or granola if you find the texture too soft or runny to form the eggs properly.

Directions

1. In a saucepan, bring the cream, butter and corn syrup to a boil. Add chocolate chips and remove from heat (don't stir). Let stand for 5 minutes. Whisk in Nutella (and peanut butter and krispie cereal or granola if desired) until combined. Transfer to small bowl.Cover and refrigerate for 45-60 minutes, until thickened, stirring every 15 minutes.
2. Shape 1 heaping tsp of chocolate mixture into an egg. Place on a parchment paper-lined baking sheet.Repeat with remaining mixture. Freeze until firm (check after 10 minutes or more)
3. Meanwhile, in a microwave-safe bowl, melt the candy disks and stir until cool. Stir in food coloring (if desired). Dip frozen eggs in the candy coating, keeping them frozen until ready to dip, allowing extra to drip off. Return to baking sheet and immediately sprinkle lightly with coffee granules (alternately, fleck a pastry brush covered with melted chocolate over each egg to speckle them). Let stand until set. Store in an airtight container in the refrigerator. Serve eggs on a nest of toasted coconut or in a Rice Krispie nest, if desired. Yields about 3 dozen eggs.

Yabluchnyk: Ukrainian Apple Cake

Anyone who shares Ukrainian/Russian/Mennonite roots has a Baba, Nana or Babuchka who makes this dish. Some simply call it "apple cake" but the real name is Yabluchnyk.

Yabluchnyk (Ukrainian Apple Cake)

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 cup white sugar
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 1/2 cup butter
• 1 egg, beaten
• 1/3 cup cream
• 4 large apple - peeled, cored and thinly sliced

 Streusel Topping

• 2 tablespoons cold butter
• 1/2 cup brown sugar
• 2 tablespoons flour
• 2 teaspoons ground cinnamon

Directions

1.     Preheat oven to 375 degrees F (190 degrees C). Lightly butter an 8 inch square baking dish.

2.     Sift together 1 1/2 cups of flour, sugar, salt, and baking powder. Cut in 1/2 cup of butter until the mixture is crumbly.

3.     Stir together the egg with the cream and gently mix into the flour until a soft dough has formed.

4.     Press into prepared baking dish.

5.       Layer the apples into the dish overlapping, in neat rows.

6.       Prepare streusel by mixing the brown sugar, 2 tablespoons flour, and cinnamon together in a small bowl. Cut in 2 tablespoons butter until the mixture is crumbly. Sprinkle over apples.

Bake in preheated oven until apples have softened, and topping has browned, about 25 minutes.

May be served with heavy cream, whipped cream or ice cream. Also delicious when served with a mixture of brown sugar and sour cream.

Quick 'n Easy Corned Beef Hash Cakes

Some things just naturally go together, and corned beef hash is synonymous with St. Patrick's Day. If you have left-over corned beef and mashed potatoes after your St. Paddy's Day dinner, this is the perfect dish for the next day! Best yet, you can make and freeze the cakes for breakfast, brunch or lunch another time. They can be served with the traditional fried eggs, poached eggs or even an omelet.


Corned Beef Hash Cakes (for the day after St. Patrick's Day)

Ingredients

• 2 cups shredded cooked corned beef (leftover)
• 4 cups mashed potatoes (leftover)
• 1 medium onion, chopped
• 2 tbsp vegetable oil
• salt and pepper to taste

In a large skillet heat 1 tablespoon of oil over medium heat and sautee onion in until translucent. Put onion into a medium bowl, and mix with mashed potatoes and corned beef. Season with salt and pepper to taste. Form mixture into 6 to 8 patties. Fry patties in remaining oil over medium-high heat until golden brown and crispy on both sides.

Rum Cake

This recipe is deliciously decadent. I happen to really like rum, so this was the perfect recipe for my collection. Give it a try and see what you think?

Rum Cake

Ingredients

• 1 box yellow cake mix
• 4 eggs 
• 1/2 c oil
• 1/2 c water
• 1/2 c finely chopped walnuts or pecans

Mix together all ingredients. Spray a Bundt pan with cooking spray, then sprinkle chopped nuts over the bottom. Pour in cake batter and bake for 325 degrees for 40-50 minutes (check with knife at minimum time).

Rum Glaze

• 1 stick margarine
• 1 c sugar
• 1/4 c water

Combine ingredients in a sauce pan and bring to boil. When it begins to boil, remove from heat and add 1/8 c rum. Pour glaze over the cake.

A Romantic Valentine's Dinner for Two

Turn the lights down low, select quiet music to help set the ambience, get out the candles and special tablecloth. Set the table just right or even spread a picnic blanket on the floor, because this is the night when anything is possible and romance is in the air. Valentine's Day dinner for two. There is no such a thing as being "too old" to rekindle old sparks or kindle new ones! And yes, it's possible to do this without breaking the bank. The beverage of choice can be a white or rose wine to complement the game hens and accompaniments. You can always sip a bit of Grand Marnier along with the dessert. Here's to love...


A Romantic Dinner for Two

APPETIZER (optional)
Cheese Puffs - a bit of a spicy to way to introduce a rather sweet meal. Nice mix. Or there is always cheese fondue if you prefer an all-evening event!

INGREDIENTS:

1 (8 ounce) package cream cheese, softened 1 cup shredded Monterey Jack cheese 1 (4 ounce) can diced jalapeno peppers note: You can use Pepper Jack cheese and leave out the jalapeno peppers

2 cloves garlic, pressed 3 green onions, diced 1 (16 ounce) package wonton wrappers 1 quart vegetable oil for frying

DIRECTIONS:

1.	In a medium bowl, mix the cream cheese, Monterey Jack cheese, jalapeno peppers, garlic and green onions.
2.	Fill wonton wrappers with approximately 1 teaspoon cream cheese mixture each. Fold wrappers into triangles and press the edges with a moistened fork to seal.
3.	In a large, deep skillet, heat the oil over medium high heat. Drop 4 wontons at a time into the oil and quickly fry, turning once. Remove when golden brown and drain on paper towels.

SALAD
Waldorf Salad


MAIN DISH
Cornish Game Hens for Two

INGREDIENTS:

1 (8 ounce) package dry bread stuffing mix  2 Cornish game hens 3 tablespoons seasoning salt

1 (16 ounce) package frozen green beans 1 tablespoon all-purpose flour 2/3 cup chicken broth

DIRECTIONS:

1.	Prepare dry bread stuffing mix according to package directions. Preheat oven to 350 degrees F (175 degrees C).
2.	Using fingers, separate the skin and meat of the Cornish game hens, and rub 1 tablespoon seasoning salt into the meat of each hen. Rub remaining seasoning salt into the cavities of the hens. Stuff each cavity with about 1 1/2 cups prepared stuffing. Sprinkle hens with lemon juice and approx. 1 tbsp of rosemary, each.
3.	Place hens and green beans in an oven bag. Bake 90 minutes in the preheated oven, or until the meat is no longer pink and the juices run clear.
4.	Drain hen drippings into a medium saucepan. Over medium heat, stir in flour until bubbly. Gradually mix in chicken broth. Stirring occasionally, cook until a thick gravy has formed.

An alternate stuffing would be a mixture of cooked (cooled) long-grained white rice, finely chopped dried apricots, raisins, pecans or almonds and 1/4 c of chicken broth. Best served with either green beans or asparagus. Should be served without gravy.


DESSERT
Strawberries for a light, sweet finish to a perfect meal.
Strawberries Romanoff

INGREDIENTS:

1/2 cup sour cream 1 1/2 cups vanilla ice cream, softened 1 cup sweetened whipped cream 1/4 cup orange flavored liqueur, or to taste 2 c fresh strawberries, hulled 2 springs mint leaves for garnish shaved semisweet chocolate, for garnish

DIRECTIONS:

In a medium bowl, stir together the sour cream, vanilla ice cream, and whipped cream. Gradually stir in the orange liqueur. Divide the berries between two parfait glasses, and spoon the cream mixture over them. Garnish with mint leaves and shaved chocolate.

Note: If you are looking for a more substantial dessert, or one for a picnic atmosphere, why not serve Old- Fashioned Strawberry Shortcake? Just modify to serve on individual biscuits or on little individual flans. You can even briefly flambe using a bit of the Grand Marnier (orange liqueur).