Bread Pudding

1 lb loaf day old *Portuguese Sweet Bread, cubed
8 large eggs
3 1/2 cups whole milk
1 1/2 cups whipping cream
1 cup white sugar
1 cup brown sugar
1 tablespoon vanilla
1/8 teaspoon nutmeg
1 cup raisins


1. Butter a 13 x 9 x 2 baking dish.

2. In a large bowl , combine all the ingredients except bread and raisins.

3. Mix until eggs are well incorporated

4. Add bread cubes and raisins and mix till combined.

5. Pour the mixture into baking dish.

6. Refrigerate for at least 2 hours or overnight.

7. Bake at 350 F. for 1 hour, 15 minutes.

8. Serve warm or at room temperature with warm vanilla sauce and or sweetened real whipped cream.

* any sweet yeast bread will work, like Hawaiian or Challah 

Vanilla Sauce:

2 eggs

1 cup half & half

1/2 cup sugar

1 teaspoon vanilla

combine in a double boiler over medium heat stirring constantly until thickend.  Cool slightly.

Portuguese Sweet Bread

Bread making is truly an art.  One that I have only just begun to explore.   This is another recipe from the "Bread Baker's Apprentice".   It is somewhat similar to the sweetness and softness of Hawaiian bread.  Looking at the recipe you might feel it may be difficult, but it really is much simpler than it looks.  One thing it does require like most yeast breads is time.  This one from start to finish including 90 minutes of cooling takes approximately 9 hours so start it early in the day if you plan to have it with dinner.

Makes 2  1-pound loaves

Sponge

1/2 cup unbleached bread flour

1 tablespoon sugar

2-1/4  teaspoons instant yeast

1/2 cup water, at room temperature

Dough

6 tablespoons sugar

1 teaspoon salt

1/4 cup powdered milk

2 tablespoons unsalted butter, at room temperature

2 tablespoons vegetable shortening

2 large eggs

1 teaspoon lemon extract

1 teaspoon orange extract

1 teaspoon vanilla extract

3 cups unbleached bread flour

about 6 tablespoons water, at room temperature

Egg Wash

1 egg, whisked with one teaspoon water until frothy

1. To make the sponge, stir together the flour, sugar, and yeast in a small bowl.  Add water and stir until all the ingredient are hydrated and make a smooth batter.  Cover the bowl with plastic wrap and ferment at room temperature for 60 - 90 minutes, or until the sponge gets foamy and seems on the verge of collapse. 

2.  To make the dough, combine the sugar, salt, powdered milk, butter and shortening in a 4- quart mixing bowl (or the bowl of an electric mixer).  Cream together with a sturdy spoon (or the paddle attachment of your stand mixer) until smooth, then mix in the eggs and the extracts.  Knead by hand (or switch to the dough hook attachment) and mix in the sponge and the flour.  Add the water, as needed, to make a very soft dough.  The finished dough should be very supple and soft, easy to knead, and not wet or sticky.  It will take 10-12 minutes with the electric mixer and close to 15 minutes by hand to achieve this consistency.  Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil.  Cover the bowl with plastic wrap.

3.  Ferment  at room temperature for approximately 2 hours , or until dough doubles in size. 

4.  Remove the dough from the bowl and divide it into 2 equal pieces.  Form each of the pieces into a *boule shape (round).  Lightly oil two 9- inch pie pans and place 1 boule, seam side down in each pan.  Mist the dough with spray oil and loosely cover the pans with plastic wrap.

5.  Proof at room temperature for 2-3 hours, or until the dough fills the pans fully, doubling in size and overlapping the edges slightly.  (if you only want 1 loaf, you may retard the second in the refrigerator for 1 day, although it will take 4-5 hours to proof after it comes out of the refrigerator. )

6.  Very gently brush the loaves with the egg wash.  Preheat the oven to 350 F with the oven rack on the middle shelf. 

7.  Bake the loaves for 50-60 minutes, after 30 minutes check the loaves and rotate 180 degrees, for even baking.  Because of the high amount of sugar, the dough will brown very quickly, but don't be fooled into thinking it is done.  It will get darker as he center gradually catches up with the outside, but it will not burn.  The final color will be a rich mahogany brown.

8.  Remove the bread from the pie pans and place on a rack and cool.  the bread will soften as it cools, resulting in a very soft, squishy loaf.  Allow the bread to cool for at least 90 minutes. before slicing. or serving. 

*Boule

(A) Gather the dough to form a ball.  (B) to create surface tension, stretch the outside of the dough into an oblong, being careful not to squeeze out the gas trapped in the dough anymore than necessary.  (C) Repeat this stretching motion, bringing the opposite ends together to make a ball.  Tighten the surface tension by pinching to seal the bottom of the dough where the creases converge.  (D)  Set the boules aside for proofing or to rest for further shaping. 

Banana Pancakes

I had 2 small over ripe bananas, not enough for banana bread or muffins so I made these pancakes instead.

1 cup all-purpose flour

1 tablespoon sugar

2 teaspoons baking powder

1/4 teaspoon salt

dash of nutmeg

1 egg, beaten

1 cup milk 

2 tablespoons canola oil

2 ripe bananas, mashed

1. Combine flour, sugar, baking powder, salt and nutmeg.   In a seperate bowl, mix together egg, milk, canola oil and mashed bananas.

2. Stir flour mixture into banana mixture until blended; batter will be slightly lumpy.

3 heat a lightly oiled griddle or frying pan over medium heat.  Pour the batter onto griddle, using about 1/3 cup for each pancake.  Cook untill pancakes are golden brown on both sides; serve hot with your favorite syrup.

White Bread

I received a beautiful book this Christmas from my Son and Daughter in-law titled "The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread" by Peter Reinhart.   I think this is one of my most treasured books yet.   This White Bread recipe has 3 variations, this is variation 2.

4-1/4 cups unbleached bread flour

1-1/2 teaspoons salt

3 tablespoons sugar

2 teaspoons instant yeast

1 large egg, slightly beaten, at room temperature

1/4 cup butter, margarine, or shortening, at room temperature

1-1/2 cups buttermilk or whole milk, at room temperature

1. Mix together flour, salt, sugar, and yeast in a 4 quart bowl.  Pour in the egg, butter, and enough milk until all the flour is absorbed and the dough forms a ball.  If the dough seems very stiff and dry, trickle in more milk until the dough is soft and supple. 

2. Sprinkle flour on the counter, transfer the dough to the counter, and begin kneading (or mix on medium speed with the dough hook of a stand mixer), adding more flour, if necessary, to create a dough that is soft, and supple, and tacky but not sticky.  Continue kneading for 6-8 minutes.  (in the electric mixer, the dough should clear the sides of the bowl but stick ever so slightly to the bottom.)  Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat with oil.  Cover the bowl with plastic wrap. 

3.  Let dough rise for 1-1/2 to 2 hours, or until the dough doubles in size (the length of time will depend on the room temperature).

4.  Remove dough and divide in half.  Mist the dough lightly with spray oil and cover with a towel or plastic wrap .  Allow to rest for about 20 minutes.

5.  Shape into loaves by flattening dough with your hand,  folding in the edges to make an even sided rectangle about 5 inches wide and 6-8 inches long.   Working from the short side of the dough, roll up the length of the dough one section at a time, pinching the crease with each rotation to strengthen the surface tension.  The loaf will spread out as you roll it up, eventually extending to a full 8-9 inches.  Pinch the final seam closed with the back edge of your hand or with your thumbs.  Rock the loaf to even it out; do not taper the ends.  Keep the surface of the loaf even across the top.  Place each loaf in lightly oiled  8-1/2 by 4-1/2 inch loaf pan.  The ends of the loaf should touch the ends of the pan to ensure an even rise. 

6.  Mist the tops of the dough with spray oil and loosely cover with plastic wrap or a towel.  Proof the dough at room temperature for 60-90 minutes, or until it nearly doubles in size. 

7.  Preheat the oven to 350 F.  Brush the top of loaf with a beaten egg if desired, or score the loaf down the middle and rub a little vegetable oil into the slit.

8.  Bake for 35-45 minutes or until golden brown on top and sides.  

9.  Remove  them immediately from pans and cool on a wire rack for at least 1 hour before slicing.

South African Milk Tart (Melktert)

In South Africa they use Marie Biscuits for the crust. They are found from time to time in specialty stores, but I just use Vanilla wafer cookies since they are similar in taste.  A graham cracker crust works too, but we prefer Vanilla wafers.

Crust:

2 Cups crushed vanilla wafers

1/2 cup butter, melted

a dash or two of cinnamon and nutmeg (optional)

Combine crumbs and butter.  Press onto bottom and sides of a 9" pie pan or spring form pan.

Filling:

2 cups Milk

2 tablespoons sugar

5 tablespoons butter

pinch of salt

1 teaspoon vanilla extract

dash of nutmeg

3 tablespoons cornstarch

1/2 cup cream

3 egg yolks

Cinnamon and Sugar

In a medium saucepan bring to a boil, milk, sugar, butter, salt, vanilla and nutmeg.   In a medium bowl whisk cornstarch and cream together till smooth.  Pour boiling milk over cream mixture, stirring well. 

Beat egg yolks and while beating, slowly pour some of the hot mixture into the egg yolks (keeps eggs from cooking) ; return the whole mixture to saucepan, blend well and cook, stirring constantly with a whisk , until thickened.   Remove from heat and cool about 15 - 20 minutes 

Stir well to mix in any skin that forms on top and pour into pie shell.   Sprinkle with cinnamon and sugar and bake at 350 for 20 minutes.  Cool then refrigerate for 2 hrs. before serving. 

Macaroni Salad

I love macaroni salad!  There are a million ways to make it; this is the one I like best.  

3 cups uncooked macaroni

4 hard boiled eggs (chopped)

1/2 cup chopped onion

1/2 cup chopped celery

1/4 cup chopped red or green pepper

1/2 cup thawed frozen peas

2 cups miracle whip

2 tablespoons prepared mustard

2-1/2 tablespoons white vinegar

1/3 cup white sugar

1/4 teaspoon celery seed

1/2 teaspoon salt

1/4 teaspoon pepper

1.  Bring a pot of lightly salted water to a boil.  Boil macaroni for 9-10 minutes.  Drain, set aside to cool.

2.  In a large bowl stir together onion, celery, red pepper, peas and eggs.  

3.  In a small bowl stir together miracle whip, mustard, sugar, vinegar, celery seed, salt and pepper, pour over vegetables, and stir in macaroni until well blended.   Cover and chill for at least an hour before serving. 

  

Orange Raisin Scones

2 cups all purpose flour

3 tablespoons sugar

2-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 teaspoons grated fresh orange zest

1/2 cup butter

1/2 raisins

1 egg

1/2 cup buttermilk

1 egg, slightly beaten

3 tablespoons sugar

Combine flour, sugar, baking powder, baking soda, salt and orange zest in a bowl.  Cut in butter with a pastry blender until it forms a crumbly mixture.  Stir in raisins.  Mix slightly beaten egg with the buttermilk, then stir it into the dry mixture.  Put mixture on a floured cloth and knead it 10 times.  Pat or roll out to a 9-inch circle.  Cut into eight sections like you would a pie.  Place on a greased baking sheet .  Brush tops with a slightly beaten egg and sprinkle with sugar.  

Bake at 400 for 10 to 12 minutes until golden brown. 

Makes 8 Scones

Peanut Butter Cup Cookies

Makes approximately 40 cookies

1 3/4 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1/2 cup butter, softened

1/2 cup white sugar

1/2 cup peanut butter

1/2 cup packed brown sugar

1 egg, beaten

1 teaspoon vanilla extract

2 tablespoons milk

12 oz. bag miniature chocolate covered peanut butter cups, unwrapped

1 tablespoon sugar (for rolling)

 

Preheat oven to 375 degrees F (190 degrees C).

 

1. Sift together the flour, salt and baking soda; set aside.

 2. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk.

3. Add the flour mixture; mix well.

4. Shape into balls and roll in sugar and place each into an ungreased mini muffin pan.

Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Tips: 

The dough is easier to handle if you chill it for 30 minutes first.

If you don't have a mini muffin pan you can space the cookies 2 inches apart on a cookie

sheet, they will be flatter (see below), but still yummy.

Chocolate Chocolate Chip Cookies

2-1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/3 cup unsweetened cocoa powder

1 cup butter flavor Crisco shortening

2 Tbsp. strong coffee

3/4 cup granulated sugar

3/4 cup packed light brown sugar

1 teaspoon vanilla extract

2 eggs

2 cups (12-oz. pkg.) Semi-Sweet Chocolate Chips

1 cup chopped nuts (optional)

 

1. Heat oven to 375°F.

2. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar, coffee and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.

3. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.

Dark German Rye Bread

3 cups bread flour

1/4 cup unsweetened cocoa powder

2 pkgs. active dry yest

1 Tbsp. caraway seeds

 2 tsp. salt

 3 1/2 cups rye flour

 8 tsp. wheat gluten

 2 cups water

 1/2 cup honey

 2 Tbsp. olive oil

1. In a large bowl add white flour, cocoa, yeast, caraway seeds, gluten and salt in a large bowl. Stir to mix.

2.  Place water, honey, and oil in a glass bowl or measuring cup and heat in microwave for 1-2 min. until liquid mixture is about 110 -115 degrees, add to dry ingredients and mix until moistened, then beat very hard for 3 minutes.  I use my Kitchenaid stand mixer with the whip attachment, then switch to the dough hook to continue with the next step.

3.  Stir in rye flour, enough to make a soft dough. Knead 8 to 10 minutes.

 Divide dough in half and shape to fit 2 greased loaf pans,  Brush tops lightly with oil and cover with a damp cloth. Raise in unheated oven over a pan of hot water for 1 hour until doubled. Punch down and allow to rise again until almost doubled.Preheat oven to 400 degrees F. Bake 25 minutes. Remove from oven and immediately remove from pans; let cool on rack.

Dark Chocolate Marshmallow Brownies

Marshmallows melt right into these deep dark chocolate brownies.

I will get extra kisses from my little man today for making these!

Brownies:

1 Cup Butter

1/3 cup  unsweetened dark cocoa powder

2 cups white sugar

4 eggs

2 teaspoons vanilla

1 1/2 cups flour

pinch of salt

1/2 cup chopped walnuts

1(10.5 ounce) pkg. minature marshmallows

Frosting:

1/2 cup butter

1/3 cup unsweetened dark cocoa powder

4 cups powdered sugar

1 teaspoon vanilla

1/3 cup milk

1. Preheat oven to 350 degrees F.  Grease a 9 X 13 inch pan.

2. In a large saucepan melt butter over medium heat.  Remove from heat and stir in cocoa until smooth.  Mix in white sugar, eggs,  and vanilla.  Stir in flour, salt,  then fold in pecans and marshmallows.  Spread into prepared pan.

3. Bake for 25- 30 minutes or until the brownies just begin to pull from the sides.  Cool completely.

4.  To make the frosting.  Melt butter in a medium saucepan.  Remove from heat and add cocoa and vanilla,  mix till smooth.   Add powdered sugar and gradually add milk until you get a nice spreading consistency. 

Frost brownies and cut into small squares.

Cheesy

Yummy Cheese

Apple Pie and Pumpkin Pie for sure!

Apple Pie

Double pie crusts *

Filling

3/4 cup sugar

2 tablespoons all-purpose flour

3/4 teaspoon ground cinnamon

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

1 tablespoon lemon juice, if desired/or go wild with couple tablespoons of whiskey instead.

2 tablespoons butter cut up

6 cups thinly sliced, peeled Granny Smith apples (6 medium)

1. Heat oven to 425°F.

2. In large bowl, mix all filling ingredients except lemon juice and apples. Gently stir in lemon juice and apples. Spoon into crust-lined pan and dot with butter. Top with second crust; seal edge and flute. Cut slits or shapes in several places in top crust. Now here I like to brush the top lightly with a beaten egg and sprinkle just a bit of sugar on top, but it's completely optional.

3. Place the pie on a sheet pan to catch the juices if they boil over, and they will.

4. Bake for 10 minutes at 425 f. then reduce temp. to 375 f. and bake for another 40-50 minutes or until apples are tender and crust is golden brown.

After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.

Serve the pie warm with vanilla ice cream, homemade whipped cream and a sprinkle of fresh nutmeg.

*Pastry dough is a real challenge for me for whatever reason. I have tried it many times and really like the taste but it is such a stress for me, so sometimes I just go for the store bought kind, they're not too shabby.

                                 *****************************************

Pumpkin Pie

Now when it comes to Pumpkin Pie (if using canned pumpkin) I think there is only one kind of canned pumpkin (at least that's always what I was told) and that is by Festal brand, which is distributed by the "Owatonna Canning Company" in Owatonna, Minnesota.  On the back of the can there is a recipe for pumpkin pie.  This recipe was created by a woman in Minnesota named Marian Biersdorf.  Unfortunately I can not find Festal brand where I live now, so I use whatever I can find and it works just fine.  I still think Festal is the only way to go if you can get it, it just makes the pie.  Here is her recipe:

1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1/4 tsp. ginger
3 eggs, slightly beaten
1 cup granulated or light brown sugar
1 15 oz. can pumpkin puree
1 cup evaporated milk
1 9-inch deep-dish pie crust, unbaked

Preheat oven to 450 degrees.

In a large bowl, combine salt, cinnamon, cloves, nutmeg and ginger, and mix. Add eggs and sugar. Mix well. Stir in pumpkin. Add milk and beat well.

Pour pumpkin filling into crust. Bake for 10 minutes at 450. Reduce heat to 350 degrees, and bake additional 40 to 45 minutes. 

Test for doneness by inserting knife into pie center. The pie is done when the knife comes out clean. Garnish with choice of topping.

(Marian reduces the salt to 1/4 teaspoon. She also says it's fine to replace the evaporated milk with skim milk, to reduce the calorie and fat content)

Gingersnaps

These cookies make your whole kitchen smell wonderful!

3/4 cup butter flavor Crisco or plain shortening
1 cup packed light brown sugar
1/4 cup molasses
1 egg
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1/2 cup sugar (for rolling)

Preheat oven to 375 degrees.

Cream shortening, brown sugar, molasses and egg in large bowl.
In a separate bowl sift flour, baking soda, salt and spices.
Gradually add the dry ingredients to the creamed mixture, blending until mixed.
Chill dough for at least 30 minutes.
Shape the dough into balls the size of whole walnuts.
Roll balls in sugar, place on baking sheet.
Bake 9-11 minutes at 375 degrees.
Cool on sheet one minute before transferring to rack.

Makes 3-4 dozen.

Brownies

The Fudgiest Brownies!

Ingredients:
1 cup butter, melted
3 cups sugar
1 tablespoon vanilla extract
4 eggs
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 cup semisweet chocolate chips


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Lightly grease a 9x13 cake pan.
Combine the melted butter, sugar, and vanilla in a large bowl.
Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate chips. Spread the batter evenly into the prepared cake pan
Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Cool completely before cutting or frosting.

These are the fudgiest brownies you'll ever find so they don't really need to be frosted..... but why not.... now they are the most outrageous fudgiest frosted brownies you'll ever find!

Frosting

¼ C butter, melted
6 T cocoa powder unsweetened - I use Dutch cocoa powder for this frosting
½ tsp. vanilla
2 cups powdered sugar
¼ cup milk

Stir butter and cocoa together until smooth, add vanilla.
Stir in milk, add powdered sugar a little at a time, using a hand mixer at medium high speed beat until rich and creamy, about 3 minutes or so.
If you like your frosting thicker add more powdered sugar if you like it thin add more milk.

Runza or Bierocks

Great snacks, like a homemade Hot Pocket!
Norwegian, Danish or German? Maybe just plain midwestern-ish You decide, either way they are tasty stuffed dinner rolls that freeze very well and hit the spot when needed. There are shops all over Nebraska selling these things like they are going out of style. Wish I would have thought of that!

Runza

Dough:

4 1/2 cups all-purpose flour divided

1/2 cup sugar

2 (.25 ounce) packages active dry yeast

1 teaspoon salt

3/4 cup milk

1/2 cup water

1/2 cup shortening

2 eggs

FILLING:

1 pound lean ground beef

2 small onions, chopped

2 cloves garlic, minced

4 cups chopped cabbage

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon caraway seeds

2 tablespoons Worcestershire sauce

DIRECTIONS:

1. In a large mixing bowl, place 1-3/4 cups flour, sugar, yeast and salt. Heat milk, water and shortening to 120 degrees F-130 degrees F. Pour over flour mixture; add the eggs. Beat with an electric mixer on low until blended. Beat an additional 3 minutes on high. Stir in the remaining flour, adjust as needed (a little more or less); knead until smooth and elastic, about 6-8 minutes Place dough in a greased bowl; cover with oiled Saran Wrap topped with a kitchen towel, and let rise in a warm place until doubled, about 1 hour.

*If your microwave is above your stove this is a great place for dough to rise. It's warm in there!

2. Meanwhile, brown beef and onions in a skillet. Add garlic and cook for a minute, Add Worcestershire sauce and caraway seed. Add the cabbage, salt and pepper; cook until cabbage is wilted. Adjust seasoning as needed.

3. Punch dough down; roll into 15/5-in. squares. Top each square with 1/4 - 1/3 cup meat mixture. Fold opposite corners together. Pinch edges tightly to seal and place seam side down on greased baking sheets. Cover with kitchen towel and let rest for about 15 - 2o min. Bake at 350 degrees F for 20 minutes or until golden brown. Serve hot.

These freeze really well. Cool baked Runza's completely then wrap individually in aluminum foil and place in plastic freezer bags. I get about 6 to a bag.

If they have been frozen heat oven to 400F, put frozen, (and still foil wrapped Runza package) into the oven and heat for 20-25 minutes. The last 5 minutes, remove the foil.

**Tip: Traditionally these are made with ground beef, onion, cabbage, lots of salt and pepper. You can add mushrooms, cheese, even drained sauerkraut instead of cabbage and season your way.

Any way these are wrapped they are tasty. You can shape them into rectangles or triangles, I like to make mine round like a dinner roll. Oh and by all means instead of making your own dough you can use thawed frozen bread or dinner roll dough too!

I'm Better Now Celebration Cake!

My youngest had his tonsils and adnoids removed on Oct. 2nd.  He wanted to bake a cake to celebrate his recovery.  What a great idea and what a fantastic baker he is.  He's hard at work here.  Check out his cool cake!

Pork Chops and Sauerkraut

One of those great Autumn dishes that just makes ya feel good.



6 ( 3/4 inch) pork chops
3 cloves garlic, minced
1 large onion, thinly sliced
2 14.5 oz cans sauerkraut, drained
1 1/2 teaspoons caraway seed
1/4 cup apple juice
salt and pepper to taste

1. Heat 2 tablespoons oil in a large frying pan over medium heat. Brown pork chops on both sides and remove from pan.

2. Add onion and cook for a minute or two, add garlic and cook for another minute.

3. Stir in apple juice, sauerkraut and caraway seed, salt and pepper to taste.

4. Lay browned pork chops over the sauerkraut mixture, cover, and simmer on low for 30 min.

Pumpkin Bread

This bread makes your kitchen smell so good mmmm! I use left over butternut squash if I have it or canned pumpkin works too. I think this tastes even better if you make it a day or two ahead3 Cups baked fresh pumpkin or butternut squash -- or you can use 1 (15 ounce) canned pumpkin puree
4 Eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
2 handfuls raisins ( I use golden raisins and they are optional of course)

1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.

2 In a large bowl, mix together pumpkin, eggs, oil, water and sugar until well blended. In a separate bowl., whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

3 Bake for about 50 minutes (may take longer) in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Lattice Apple Pie

This is a delicious apple pie that I found on allrecipes.com called "Grandma Ople's Apple Pie".

INGREDIENTS
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
1/4 cup water
8 Granny Smith apples - peeled, cored and sliced


DIRECTIONS
Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.

Grampa's Cherry Cheesecake

This is my dad "Pete" and this is his awesome Cherry Cheesecake. He moved to Puerto Vallarta, Mexico about 3 years ago, and while visiting us in Texas this year he made us his famous cheesecake, YUMMY!

This is his recipe as he wrote it.

Grampa's  Cherry Cheesecake

1 c. Graham cracker crumbs

1/2 c + 4 Tbsp. Sugar

3 Tbsp. melted butter

1 (8oz) Pkg cream cheese

2 eggs

1 tsp. vanilla

1 c. sour cream

1 can pie filling

Crust: Mix crumbs, 2 Tbsp. sugar & butter

Bake 10 min @ 325

Whip cream cheese. Beat in 1/2 c. sugar, add eggs one at a time, mix in 1/2 tsp. vanilla.

Spread over crust. Bake 18 min @ 375 or until just set.

Mix sour cream + 2 Tbsp sugar and 1/2 tsp. vanilla.

Spread over filling and return to oven for 5 min.

Cool

Spread filling over top.

Chill at least 4 hrs.

Chocolate Pecan Pie

1 unbaked 9- inch pie crust

1 1/2 cups pecans

1/2 cup semisweet chocolate chips

4 eggs, beaten

1/2 cup sugar

1/2 cup light brown sugar

1/2 cup corn syrup

1/2 teaspoon vanilla

Pinch salt

Preheat the oven to 350 degrees F.

Scatter the pecan pieces and chocolate chips evenly on the bottom of the pie crust.

In a mixing bowl, whisk the remaining ingredients together.

Pour the filling over the pecans.

Bake until the filling sets, about 50 to 60 minutes.

Tip: Before filling the pie crust cover the edge with strips of foil to prevent over browning then remove the foil about 10 min. before pie is finished baking.

Bobotie

This is a South African savory dish. I call it a hotdish, but don't tell my husband that : )

While visiting South Africa in 2000 with my husband, his Stepmom Daphney gave me this recipe. I have tried others, but this one I like the best. There are just about as many versions of Bobotie as there are of hamburger hotdish.


This is broke down into 3 groups which makes it a breeze.

Swirled Milk Chocolate Peanut Butter Chip Cookies

First day back to school "After School Treat"

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 2/3 cups (10-oz. pkg.) swirled milk chocolate and peanut butter chips

1/2 cup semi sweet chocolate chips


Directions:

Preheat oven to 350° F.

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.

Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips.

Drop dough by rounded tablespoon onto ungreased baking sheets. morsels.

Bake for 11 to 13 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Makes about 4 1/2 dozen

Date Nut Bread

Makes 2 Loaves

1 1/2 cups chopped dates

1 1/2 cups hot water

2 tablespoons butter or margarine, softened

2 1/4 cups all-purpose flour

1 1/2 cups sugar

3/4 cup coarsely chopped walnuts

1 1/2 teaspoons baking soda

1 1/2 teaspoons salt 2 eggs, beaten

1 1/2 teaspoons vanilla extract

In a bowl, combine the dates, water and butter; let stand for 5 minutes. In a large bowl, combine the flour, sugar, walnuts, baking soda and salt. Stir in the eggs, vanilla and date mixture just until moistened. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 375 degrees F for 45-50 minutes or until a toothpick comes out clean. Cover loosely with foil if top browns to quickly. Cool for 10 minutes before removing from pans to wire racks.