Ham & Swiss Quiche

While some say "real men don't eat quiche," my hubby would disagree vehemently! Especially when it includes left-over Christmas ham and his favorite Swiss Cheese, that is! Quiche is NOT difficult. It just takes a light touch and the right ingredients. And yes, once again, I "cheated" with a commercial crust.

Ham & Swiss Quiche

Simply 'yum'

Ingredients:

• 4 large eggs
• 1 c milk (I used low-fat). If desperate, you can use 1/2 evaporated milk and 1/2 water
• 1/2 c Swiss cheese (cut into small pieces)
• 1/4 c diced sweet onion
• 1/8 - 1/4 c dried parsley flakes
• 1/2 tsp salt and 1/4 tsp red pepper flakes (or regular pepper)
• approx. 1/4 c grated Parmesan/Romano Cheese for topping
• 1 commercial or home-made pie crust 

Preparation

Preheat oven to 350 degrees.

1. Whisk eggs in medium bowl until light and frothy. Add milk and continue whisking until blended. 
2. Stir in Swiss cheese, salt and red pepper flakes, onion and parsley flakes until mixed. It will be a bit chunky.
3. Place pie crust in 9" pie plate and pour in the mixture. 
4. Top with Parmesan/Romano mix.
5. Bake in oven for approximate 20-25 minutes, until knife inserted into the middle of the pie comes out clean and dry. A wee bit of moisture may remain - that's ok!

Note: You  may prefer cheddar to Swiss, and you may prefer to mix the Parmesan/Romano into the rest of the mixture, but we really enjoyed it just as it turned out. The top 'crust' was really tasty and looked attractive. A delicious accident, since I made it this way by forgetting to add those cheeses! Whoops.

Paska: Ukrainian Easter Bread

While Paska (Easter sweet bread) and sirnaya paska (Easter cheese) and Pysanka (decorated Easter eggs) are definitely Ukrainian Easter fare, my family also enjoyed sweet treats at Christmas and New Years. With relatives of Ukrainian/Mennonite/Russian descent, we had it all! :) And don't forget the Piroshky and Portzelky for New Year's! 

Note: Mom and my grandma always baked Paska in clean, wax-paper lined cans of various sizes and shapes, and then frost them when cool with a simple confectioners frosting of icing sugar, butter and a bit of milk or cream. With sprinkles, of course...

Paska

Ingredients

• 3 c milk, scalded
• 2 1/2 c sugar
• 1 c butter
• 2 c raisins (dredged in flour)
• 4 egg yolks
• 3 pkg quick rising yeast
• Rind of 2 oranges
• 2 tsp vanilla extract
• enough flour to make a soft dough

Preparation

Prepare yeast as directed on package. Scald milk, remove from heat and add butter. Whip egg yolks with sugar until light. Beat egg whites until foamy. Then mix flour, milk and butter, sugar, eggs and egg whites into a soft dough. Sprinkle in raisins as you work the dough, kneading on a floured surface until mixed. Let rise for about an hour in a warm place, punch down and let rise again until double in bulk, about half to 3/4 hour. These are  usually baked in a variety of round metal tins such as honey tins or washed and sterilized cans. Grease well (cooking spray works well) and line with waxed paper, spraying again before adding the dough until about 1/2 - 2/3 full. Let rise until light. Bake at 325 F for approximately an hour, until golden and puffed.

Serve with:

Sirnaya Paska (Easter Cheese)

• 1/2 pound softened butter
• 2 pounds dry cottage cheese
• 1 pound cream cheese
• 2 cups powdered sugar
• 6 hard cooked egg yolks
• 1 teaspoon lemon rind
• 1 teaspoon vanilla

Sieve cheese and hard cooked egg yolks. Combine with other ingredients. May be molded and decorated with candied fruit and almonds if desired.

or

Glums Paska (Mennonite Paska Spread)

• 1 carton dry cottage cheese
• 1/2 c butter
• 3 hard boiled egg yolks
• 1 c sugar
• 1 tsp vanilla
• sweet cream to make of spreading consistency

Press cottage cheese and hard boiled egg yolks through a sieve. Cut room temperature butter into the sugar. Combine all ingredients, adding cream as needed.

Scalloped Potatoes (Escalloped Potatoes) au Gratin

Here's a dish that seems to be French in nature but American/Canadian in flavor. It's just right for those cool fall and winter evenings, when you are craving something warm and comforting. Perfect with everything from roast to ham, and great for a special dinner or potluck. You can't beat a good scalloped potato dish as a crowd- or family-pleaser. (p.s. 'au gratin' means 'with cheese,' for those who may not know). Hint: You will want enough milk to cover the potatoes/onions before baking. As you can see, it evaporates slightly and puffs up the sides to create the tasty golden crust.

Scalloped potatoes au gratin

Ingredients

• 4-6 potatoes, peeled and thinly sliced
• 1 large sweet onion, peeled and thinly sliced
• 1/4- 1/2 stick of butter or margarine
• 2 tbsp corn starch or flour
• 1 1/2 to 2 c scalded milk
• 1/2 pkg (6 oz or so) grated sharp cheddar cheese

Directions

1. Heat oven to 350 F.
2. Mix potatoes and onions and place in greased 8c casserole
3. Dot with little pieces of butter or margarine and sprinkle with corn starch or flour
4. Heat milk until scalded (steaming but not boiling)
5. Pour over the potatoes and onions; ensure they are totally covered
6. Sprinkle with grated cheese
7. Bake in 350 F oven, on middle rack, for approximately 45 minutes until the potatoes are tender and the top is golden and puffy.

Nana's Meat Pie

Nana's Meat Pie

This is a recipe that I have made for at least 30 years. It's an adaptation of a Mennonite recipe which my mom made as a staple in our household while I was growing up. Paired with a good white sauce (recipe to follow), you can't beat it for taste, plus it's a great introduction to sauerkraut and all its health benefits! You can use a commercial pie crust (boxed or frozen) or make your own. I've given directions to making a simple, no-fail crust that holds together quite well while still being flakey and tasty.

INGREDIENTS

Pie Filling

• 1 lb ground beef
• 1/2 medium onion, chopped
• 2 tbsp vegetable/canola oil
• 2 c sauerkraut
• 1/2 c water
• salt and pepper to taste

Pie Crust

• 2 c all-purpose flour
• 1 c shortening
• 1 tsp salt
• ice water (approx 2-3  tbsp) - enough to make pastry dough stick together

White Sauce

• 2 tbsp flour (approx.)
• half stick butter or margarine
• 1 1/2 - 2 c milk (for calorie's sake, I use non-fat)
• pinch of salt and pepper

PREPARATION

Pie Filling

Heat oil in a large heavy saucepan. Break up ground beef and place in saucepan with onion. Stir and cook til onions are translucent and ground beef is no longer pink inside. Add sauerkraut, water, salt and pepper and cook for approximately half an hour, until ingredients are combined and soft (this is when I like to sneak some to eat - shh).

Pie Crust

Place flour in a medium bowl and chop in shortening using a pastry blender or 2 knives. Add salt. Add water, one tbsp at a time until mixture forms a ball and holds together. Spread 2 tbsp flour on a work surface (covered with waxed paper). Gently roll and knead the pastry until it's smooth. Divide into 2 balls and roll each out into a circle. Place one on bottom of pie pan, put filling inside; cover with the other circle. Crimp sides of crust to hold together. Prick pie top with a fork. Bake pie at 400 degrees for 10 minutes, then reduce to 350 degrees for approximately 30-35 minutes, or until the crust is light golden in color and the filling is bubbly. Cover edges with foil if crust gets too dark.

White Sauce

Melt butter or margarine in a heavy non-stick medium saucepan on medium-high heat. Add flour, salt and pepper. Cook and stir constantly for approximately 1 minute, or until a thick roux (base) is made. It will look dry. DO NOT SCORCH. Add milk, 1/4 c at a time, Cook and stir between additions to keep sauce creamy. Add enough milk to give the consistency you prefer. We likes our thick and velvety. 

Voila! Nana's Meat Pie!

Countdown to Christmas: The search for sponge candy

When I was a little girl, I absolutely loved sponge candy, but haven't been able to find it here in the US. Working in a chocolate store, I get many requests for different types of candy, and this is #1. So here are a few sponge candy recipes: they may be dipped in chocolate for that extra "something-something."

Sponge Candy

         sponge taffy chocolate

Ingredients:

• 1 cup granulated sugar
• 1 cup dark corn syrup
• 1 tablespoon white vinegar
• 1 tablespoon baking soda

Preparation:

In a medium saucepan, combine sugar, syrup, and vinegar; cook over medium heat, stirring until sugar melts. Cook without stirring until mixture is very brittle when placed in cold water, about 190° on a candy thermometer. Remove from heat and add soda. Mixture will foam. Pour into a well-buttered pan. When hard, break into pieces. If desired, dip in melted dipping chocolate.

Sponge Taffy Chocolate Recipe (pictured above)

For a great tutorial, please refer to this Sponge Taffy Chocolate recipe 

Bananas Foster Bread Pudding with Vanilla Ice Cream and Caramel Sauce

At my workplace, people are always commenting on the Bananas Foster Ice Cream. Here's a recipe with all the pizzazz and more, featuring favorites vanilla ice cream (I would recommend Vanilla Bean or French Vanilla ice cream) and a nice, thick caramel sauce.


Bananas Foster Bread Pudding with Vanilla Ice Cream and Caramel Sauce

(from the Cooking Channel TV.com)

INGREDIENTS

• 9 tablespoons unsalted butter 
• 1 1/2 cups packed light brown sugar
• 3/4 teaspoon ground cinnamon
• 6 firm-ripe bananas, peeled and cut crosswise into 3/4-inch thick slices
• 1/4 cup banana liqueur
• 1/2 cup dark rum
• 4 large eggs, lightly beaten

• 3 cups heavy cream
• 1 cup milk
• 1 teaspoon pure vanilla extract
• Pinch salt
• 6 cups (1/2-inch cubes) day-old French Bread
• Vanilla ice cream
• Caramel Sauce, recipe follows (or use commercial)

DIRECTIONS

1. Preheat the oven to 350 degrees F. Butter a 10 by 14-inch baking dish. Melt the remaining 8 tablespoons butter in a large skillet over medium heat. Add 1 cup of the brown sugar and the cinnamon and cook, stirring, until the sugar dissolves, about 2 minutes. 
2. Add the bananas and cook on both sides, turning, until the bananas start to soften and brown, about 3 minutes. Add the banana liqueur and stir to blend.
3. Carefully add the rum and shake the pan back and forth to warm the rum and flame the pan. (Or, off the heat, carefully ignite the rum with a match and return to the heat.) 
4. Shake the pan back and forth, basting the bananas, until the flame dies. Remove from the heat and let cool.
5. Whisk together the eggs, remaining 1/2 cup brown sugar, the cream, milk, and vanilla in a large bowl. Add the cooled banana mixture and bread and stir to blend thoroughly. 
6. Pour into the prepared baking dish and bake until firm, 50 minutes to 1 hour. Cool on a wire rack for 20 minutes.

To serve, scoop the pudding onto dessert plates. Top each serving with a small scoop of vanilla ice cream, drizzle with caramel sauce, and serve immediately.

Caramel Sauce:

3/4 cup sugar
2 tablespoons water
1/2 teaspoon fresh lemon juice
1/2 cup heavy cream
2 tablespoons to 1/4 cup whole milk

Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook, stirring, over medium-high heat until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn. Carefully add the cream (it may splatter), whisk to combine, and remove from the heat. Add the milk, 2 tablespoons at a time, until the desired consistency is reached.

Remove from the heat and let cool to room temperature before serving. (The sauce will thicken as it cools.)

Yield: a generous 3/4 cup

The Best Blueberry Cobbler

Whether you think of them as cobblers, "brown betties," crisps or pies without a bottom crust, this is one of the easiest and best-tasting ways to use blueberries, apples or rhubarb. Here is a recipe from Blueberry-Recipe.com that's simply called:


The Best Blueberry Cobbler

Ingredients

• 2 1/2 cups fresh or frozen blueberries
• 1 teaspoon vanilla extract
• 1/2 lemon, juiced
• 1/2 cup white sugar, or to taste
• 1/2 teaspoon all-purpose flour
• 1 tablespoon butter, melted
• 1 3/4 cups all-purpose flour
• 4 teaspoons baking powder 
• 6 tablespoons white sugar
• 5 tablespoons butter
• 1 cup milk
• 2 teaspoons sugar
• 1 pinch ground cinnamon

Directions

1. Lightly grease an 8 inch square baking dish. 
2. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.
3. In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes. 
4. Preheat the oven to 375 degrees F (190 degrees C). 
5. Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. 
6. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top. 
7. Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean - of course there will be blueberry syrup on the knife. Let cool until just warm before serving. This can store in the refrigerator for 2 days. 

Note: I have used Bisquick as a topping for cobblers and they have also turned out delicious.

Carrot-Raisin Cake with Cream Cheese Frosting

Carrot cake is something that you either love...or you don't! I do. There's just something about the moist goodness of carrots and raisins combined with cream cheese frosting (with a hint of orange juice) that makes me say "Oh, yeah." This recipe is from Taste of Home. I like it. The only addition I would make would be about half a cup of chopped walnuts,  so I added that to the recipe. "Oh yeah."

Ingredients

• 1 cup raisins
• 2 cups all-purpose flour, divided
• 1/2 c chopped walnuts
• 2 cups packed brown sugar
• 3/4 cup canola oil
• 4 eggs
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 cups grated carrots

Frosting

• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 1 teaspoon orange juice
• 1 teaspoon vanilla extract
• 3-3/4 cups confectioners' sugar

DIRECTIONS

• Toss raisins with 2 tablespoons flour; set aside. In a large, beat the brown sugar, oil and eggs until well blended. In another large bowl, combine the baking powder, cinnamon, baking soda, salt and remaining flour; gradually beat into sugar mixture until blended. Stir in carrots and reserved raisins.
• Transfer to a greased 13-in. x 9-in. baking dish. Bake at 325° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
• For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in orange juice and vanilla. Gradually add confectioners' sugar; beat until light and fluffy. Spread over cake. Store in the refrigerator. Yield: 12-16 servings.

Sharon's Note: I prefer a 2 layered cake, with that yummy frosting inside, too. You may use two round or 8x8 square cake pans instead of the 9x13 baking dish. Test to see if the cake is done after approximately 30 minutes, checking at 10 minute intervals after that point. If you feel really decadent, add just a little extra orange juice and vanilla extract than called for in the original recipe. You may even want to double the amount of icing (oh mercy)! It's always fun to save and tint a bit of the icing orange to make "carrots" on top using a piping bag and large leaf tip.

Blueberry Coffee Cake

I found this recipe on one of my favorite websites, justapinch.com. Being a blueberry fanatic and a coffee cake aficionado, it seemed the perfect recipe to post on a lazy Sunday morning.

Blueberry Coffee Cake

From justapinch.com

Ingredients

Streusel

·         ¼ c brown sugar

·         ¼ c white sugar

·         ¼ c flour

·         2 Tbsp butter, room temperature

·         1 tsp cinnamon

Cake

·         1 ½ c all-purpose flour, sifted

·         2½ tsp baking powder

·         ½ tsp salt

·         1 egg, beaten

·         ¾ c white sugar

·         1/3 c butter, melted

·         ½ c either milk, buttermilk or soy milk

·         1 tsp vanilla extract

·         1 ½ c blueberries, frozen

Directions

1.     Preheat oven to 375 degrees.  Grease and flour a loaf or cake pan.

2.     For topping: In small mixing bowl, combine streusel ingredients. Blend with fork until crumbly. Set aside.

3.     In a small saucepan, heat half the blueberries and 1 tsp of sugar over medium heat, while occasionally mashing the berries. Heat until berries turn into a slightly thick syrup. Remove from heat and set aside.

4.     In a small bowl, sift flour with baking powder and salt. In a medium bowl, mix together beaten egg and ¾ c sugar and 1/3 c melted butter. Add milk and vanilla. Stir in flour mixture and mix well.

5.     Pour ½ the batter into a greased and floured pan. Sprinkle with remaining blueberries and half the streusel topping. Top with remaining batter. Using a spoon, drizzle the blueberry syrup over the top, and gently swirl with a toothpick or knife to slightly mix it in. Top with remaining streusel.

Bake at 375 degrees for 35 to 45 minutes, or until cake tests done. Partially cool in the pan on a wire rack. Cut and serve.

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.

Cream Cheese Pound Came

I received the recipe for this pound cake in an email (for national pound cake day) and it looks absolutely perfect. Easy, tasty, beautiful to look at. What more can you ask of pound cake (except whipped cream and berries, of course!) Please see this recipe and much more at http://www.justapinch.com/. Just remember, pound cake needs real butter, not margarine, for the best result.

Cream Cheese Pound Cake

Ingredients:

• 6 eggs
• 2 sticks butter, room temperature
• 2 c flour
• 2 c sugar
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• 8 oz Philadelphia cream cheese

Directions

1. Thoroughly mix sugar and butter. Add cream cheese, then add eggs one at a time. Mix again.
2. Add flour, baking powder, vanilla and mix well.
3. Spray bundt pan with cooking spray and pour in the batter. 
4. Baked in preheated 350 degree oven for 50 minutes, until golden brown and knife comes in clean when inserted into cake.
5. Let cool and serve with berries and whipped cream,or enjoy, "as is." with your favorite beverage.