Archive for the ‘Recipes’ Category

January 5, 2010

Mazurka Cakes…Yummy!



POLISH  CAKES
These are called Mazurka in Polish. There are many versions, all rich and moist. This one has a crunchy crust and a tart apricot filling. 

Makes 16 2-inch squares 

Apricot Filling
  • 4 ounces (about 24 halves) dried apricots
  • 1/2 cup water
  • 2 tablespoons sugar
  1. Bring the apricots and the water to a boil, uncovered, in a small, heavy saucepan with a tight cover over high heat. Reduce the heat to low, cover the pan, and simmer until the apricots are very tender, about half an hour, depending on the apricots. The fruit should be very soft and the water should be partially but not completely absorbed.
  2. Press the apricots with a potato masher or stir and mash vigorously with a fork. The mixture should be very thick. Add the sugar and stir until it dissolves. Cool to room temperature. If you wish, this filling may be made ahead of time and refrigerated.
Polish Pastry 
Note: this is not like American pastry. It will resemble a crumb mixture.
  • 1 1/4 cups sifted all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup dark brown sugar, firmly packed
  • 6 ounces (1 1/2 sticks) cold butter, cut into 1/2-inch pieces
  • 1 3/4 ounces (1/2 cup, firmly packed) shredded coconut
  • 3/4 old fashioned or quick cooking (not “instant”) oatmeal
  • 2 ounces (generous 1/2 cup) walnuts, cut medium fine
  1. Adjust an oven rack one-third up from the bottom and preheat oven to 325 degrees.
  2. Place the Flour, salt, and sugar in a mixing bowl. With a pastry blender cut in the butter until the mixture resembles coarse meal. Stir in the coconut, oatmeal, and walnuts.
  3. Place half (3 cups) of the mixture in an unbuttered 8-inch-square cake pan. Press it evenly with your fingertips. Cover with a piece of wax paper and with the palm of your hand press against the paper to make a smooth, compact layer. Remove the wax paper.
  4. Spread the apricot filling smoothly over the pastry, staying 1/4 to 1/2 inch away from the edges. Sprinkle the remaining pastry evenly over the filling and repeat the directions for covering with wax paper and pressing smooth. Remove the wax paper.
  5. Bake for 60 to 70 minutes until the top is barely semifirm to the touch.
  6. Cool in the pan for 15 minutes or so; be sure to cut around the sides to loosen from the pan before cutting and serving.

                                                 

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April 4, 2009

5 MINUTE CHOCOLATE MUG CAKE


4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
a small splash of vanilla extract
1 large coffee mug

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again.

Put your mug in the microwave and cook for 3 minutes at 1000 watts (high). The cake will rise over the top of the mug, but don’t be alarmed! Allow to cool a little, and tip out onto a plate if desired.

EAT! (this can serve 2 if you want to feel slightly more virtuous). now we are all only 5 minutes away from chocolate cake at any time of the day or night!

Step 1Step 2
Step 3Yummy

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March 31, 2009

Happy Easter Recipe


Chocolate Chip Meltaways
Makes 7-8 dozen

1 cup butter or oleo softened
1 cup vegetable oil
1 cup sugar
1 cup confectioners sugar, sifted
2 eggs
4 cups flour
1 teaspoon baking soda
1 teaspoon cream of tarter
1 teaspoon salt
1 teaspoon vanilla
12oz package semi-sweet chocolate chips additional sugar

Combine first five ingredients in a large bowl. Beat until smooth. Combine flour, soda, creams of tarter, and salt. Add to butter mixture. Beat until smooth. Stir in vanilla and chocolate chips. Shape mixture into 1″ balls. Roll in granulated sugar. Put 2″ apart on ungreased cookie sheets and bake at 395 degrees for 10-12 minutes. Cool. Can wrap well and freeze.

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March 14, 2009

Perfect Rub for Churrasco


Flavor is all in the rub, and this version packs a healthy dose of spices without heat.

Ingredients:
2 tablespoons kosher salt
2 teaspoons ground cumin
2 teaspoons ground coriander seed
1 teaspoon garlic powder
1 teaspoon smoked Spanish paprika (pimentón)
1 teaspoon dried oregano (preferably Mexican oregano)
1 teaspoon black pepper

Instructions:
1. Combine all ingredients in a bowl; whisk together well and transfer into a clean jar until ready to use.
2. Rub steaks with mixture and let stand at room temperature 30 minutes or refrigerate overnight. Makes about 1/2 cup, enough for 8 thick steaks.

Recipe by Sandra Gutierrez, Relish the Season, “A Good Steak, Latin Style,”
Per (1-tablespoon) serving: 10 calories, 0g fat, 0mg chol., 0g prot., 1g carbs., 1g fiber, 1440mg sodium

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March 10, 2009

Lemon Rosemary Chicken


Ingredients:

3 to 3.5 lb. chicken
2 lemons, quartered
2 tablespoons kosher salt
1 teaspoon coarsely ground black pepper
3 tablespoons fresh chopped rosemary
2 tablespoons picked thyme
Butcher’s twine

Procedure:
Preheat oven to 400°F.
Rinse and dry chicken.
Season cavity with half of the salt and pepper; use the remaining half to season the outside.
Stuff chicken with lemons, rosemary, and thyme.
Truss bird tightly to prevent breasts from overcooking.
Heat a sauté pan over medium-high heat for 1 minute.
Add chicken, breast side up.
Roast in oven at 400°F for 18 minutes per pound. (For a 3.5 pound chicken, one hour is perfect.) Do not open oven or baste chicken during roasting.
Test for proper cooking by piercing thigh with a knife; juice should run clear, not pink.
Remove from pan and cover loosely with foil. Allow to rest in a warm place for 10 minutes prior to serving.
Nutritional Information (4 ounces)
Calories: 220
Carbohydrate: 0g
Calories From Fat: 80
Dietary Fiber: 0g
Fat: 10g
Cholesterol: 95mg
Saturated Fat: 2g
Sodium: 80mg
Protein: 34g

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