Fruity Bundt Cake

2 cups cut up dried fruits, soaked in ½ cup water and 2 Tbsp of rum.

2 cups granulated sugar

1 cup vegetable oil

2 teaspoons vanilla extract

4 large eggs

3 cups flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup walnuts, chopped

Topping

Jam (apricot or peach)

Confectioners' sugar

-Preheat the oven to 350 F.

Grease and flour a 10-inch tube cake pan or 12-cup Bundt pan.

Heat oven to 350°.

Drain the fruit, reserving 1/3 cup of syrup. Set fruit aside.

In mixing bowl, combine the granulated sugar, reserved syrup, oil, vanilla, and eggs. Beat with a mixer on medium speed for about 4 minutes, until well blended.

In another bowl, combine the flour, baking powder, and salt; stir into the first mixture a little at a time, blending well. Fold in the chopped nuts and fruit mixture

Spoon batter into the prepared pan.

Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, or until a toothpick inserted in center of cake comes out clean.

Cool the cake on a rack for 10 minutes; turn cake out of pan onto a cake plate.

Brush with the jam and sprinkle with confectioners' sugar.

Ingredients...

Take one bored old man.

One plain everyday sunset.

Add one crystal ball.

one mirror, any shape.

Finally one tablespoon of imagination.

Legend enjoying some freedom and marking the beginning of weekend!

Sesame Knot Rolls

Challah Recipe (Marylyn Pisseri)

1 cup warm water

1/2 cup white sugar

1 tablespoon honey

1/2 cup vegetable oil

2 1/2 teaspoons salt

2 eggs, room temperature

4 cups bread flour

2 1/4 teaspoons bread machine yeast

1 egg, beaten

1 tablespoon water

2 Tbsp powdered sugar

Place warm water, sugar, honey, vegetable oil, salt, 2 eggs, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start.

After the machine is done, take the dough out, and place it on a very lightly floured board, punch the dough down, and let rest for 5 minutes.

For challahs: Divide the dough in half. Then divide into 3 equal pieces, roll into ropes about 12 to 14 inches, and braid into a loaf. Do the same with the remaining other half. Gently put the loaves on a greased cookie sheet, mist with water, cover loosely with plastic wrap, and let rise for 1 to 1 1/2 hours in a warm, draft free place, until double in size.

For rolls: Divide dough into 12 rolls. Shape into long pieces and make a knot. Let rise for at least an hour.

Preheat oven to 350 degrees F (175 degrees C). In a small bowl, beat together 1 egg, 1 tablespoon water and 2 Tbsps powdered sugar.

Brush risen loaves with egg mixture. Bake in preheated oven for about 20 to 25 minutes.

Buns made of puff yeast dough with apple filling.

Wheat flour / Flour - 600 g

Milk - 300 ml

Yeast (Dry) - 8 g

Sugar - 4 tsp

Salt - 1 tsp

Chicken egg - 2 pieces

Butter (Chilled) - 300 g

Dissolve yeast, 1 tsp of sugar and 1 tablespoon of flour in 100 ml of warm milk. Leave in a warm place.

Add 2 eggs, 3 teaspoons of sugar, 1 teaspoon of salt and the remaining milk to a bowl. Beat with a whisk.

Sift flour into a large bowl. If making a dough for sweet pastries, add vanillin here to taste.

In the middle we make a depression and pour the egg mixture. We mix.

Then add the yeast mixture, knead the dough. The dough should not be soft, otherwise it will tear when working with it. It must be well kneaded, dusting with flour, so that it is not sticky.

Put the dough in a bowl greased with vegetable oil, cover with cling film and put in the refrigerator for 1 hour.

Roll out the dough into a 50 * 30 rectangle.

Divide it mentally into 3 parts.

On the middle part, spread half the chilled butter in small pieces or three on a grater. Cover with cling film and a rolling pin to evenly distribute the butter over the entire middle part of the dough.

Cover with the second part of the dough. Pinch the edges of the dough.

Again we spread the second half of the butter and also use a film and a rolling pin to distribute the butter over the dough.

Cover with the third part of the dough. We pinch the edges.

Sprinkle flour on both sides. Roll out again into a rectangle 50 * 30 cm.

Fold the rolled out dough into a booklet.

Sprinkle with flour and roll for the third time into a rectangle 50 * 30 cm. Fold in a book, then in half. Wrap in plastic wrap and put in the refrigerator for 30 minutes or in the freezer for storage until the right moment.

After 30 minutes, you can work with the dough. Roll out the dusting with flour. Cut with a cold knife. Bake in an oven preheated to 220 degrees.

From the specified amount of ingredients, 1400 g of dough is obtained.

For filling:

Peel and chop 4-5 apples. Place apples, granulated sugar and butter in a saucepan. Obtain, stirring continuously. Cool and spread over the dough in small portions. Collapse with an envelope. Arrange on a baking sheet, brush with an egg and bake at 100 degrees for 10 minutes.

Panfried Steak

Garlic and herb marinade:

Stir together, 1/4 cup olive oil, two minced cloves of garlic and your favorite choice of herbs, about 1 teaspoon each of: dried rosemary, dried oregano, dried thyme, dried basil and sea salt.

Sprinkle the steak generously with ground black pepper.

Rub all the ingredients on both sides of the steak. Wrap in plastic wrap or put in a plastic bag to seal flavors.

Leave in the fridge for at least 30 minutes or longer.

Heat a pan and add a tablespoon of oil.

Start frying the steak on its narrow side first, by standing it with tongs or a fork. This ensures that it will render some of the beef fat.

Cake

1 box Betty Crocker® SuperMoist® white cake mix

Water, vegetable oil and egg whites called for on cake mix box

1 pint (2 cups) mango sorbet, softened

1 pint (2 cups) strawberry sorbet, softened

Frosting

1 1/2 cups whipping cream

1/2 cup powdered sugar

1 teaspoon grated lime peel

2 tablespoons lime juice

Garnish, if desired

Lime peel twists

Fresh strawberries

1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 15x10x1-inch pan with baking spray with flour. Line with waxed paper; spray waxed paper.

2. In large bowl, make cake mix as directed on box, using water, oil and egg whites. Pour into pan. Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack; remove waxed paper. Cool completely, about 1 hour.

3. Cut cake crosswise into 3 equal sections. On long serving platter, place 1 section, rounded side down. Spread mango sorbet evenly over top. Place another cake section onto the sorbet; press down. Spread with strawberry sorbet. Top with remaining cake section; press down. Cover lightly; freeze about 2 hours or until firm.

4. In large bowl, beat frosting ingredients with electric mixer on high speed until stiff peaks form. Frost sides and top of torte. Freeze about 1 hour or until firm. Just before serving, garnish top with lime peel and strawberries. To serve, let stand at room temperature 10 minutes. Cut torte in half lengthwise, then cut crosswise 7 times to make a total of 16 slices.

High Altitude (3500-6500 ft): Make cake batter following High Altitude directions on box. Bake 20 to 30 minutes.

Find more recipes at www.bettycrocker.com.

tinny tablespoon reflection

© Fritz ZFG 2023

Apple Custard Tarte from Brittany (delicious!)

1 pie dough

4 large apples - about 2 pounds

2 Tablespoons butter

2 Tablespoons honey

3 eggs

1/2 cup sugar

1/2 cup ground almonds

1/2 cup heavy cream or crème fraîche

2 tablespoons apple brandy

¼ cup sliced almonds, to sprinkle on top of the tarte (optional)

Fit the pie dough to a 10 inch tart pan, pressing it firmly onto the sides and bottom.

Preheat the oven to 400°F (200°C). Bake crust for 12 minutes. Remove from the oven and allow to cool.

Peel the apple, core and cut each quarter into four slices.

Sautée the apple slices in butter and caramelize them with the honey.

Beat the eggs until they are frothy. Beat in the sugar until the mixture thickens slightly (about 1 minute with a hand mixer). Beat in the ground almonds, heavy cream (or crème fraîche) and brandy.

Place the apple slices in an attractive pattern in the tart shell.

Pour the custard on top of the apples and sprinkle the sliced almonds on top.

Place the tart in the oven and lower the oven temperature to 375°F (190°C). Bake for 35 minutes.

−Serve while it is still warm.

INGREDIENTS:

1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix

1/4 cup vegetable oil

3 tablespoons strong brewed coffee (room temperature)

1 egg

1/2 cup plus 2 tablespoons coarsely chopped macadamia nuts

1/2 cup flaked coconut, toasted

1/2 cup heavy whipping cream

3 oz white chocolate baking squares, coarsely chopped

DIRECTIONS:

1. Heat oven to 350°F. Line 9-inch square baking pan with foil. Spray bottom and sides of foil-lined pan with cooking spray.

2. In large bowl, stir cookie mix, oil, 2 tablespoons of the coffee, egg, 1/2 cup of the macadamia nuts and coconut until soft dough forms. Spread dough in bottom of pan. Bake 20 to 25 minutes or just until set. Cool completely, about 1 hour.

3. In small microwavable bowl, microwave whipping cream, white chocolate and remaining 1 tablespoon coffee uncovered on High about 1 1/2 minutes, stirring every 30 seconds until chocolate is melted and mixture is smooth.

4. To serve, remove bars from pan by lifting foil; cut into 5 rows by 4 rows. Place each bar on an individual dessert plate. Spoon warm drizzle over the top of each bar. Sprinkle with remaining macadamia nuts. Serve immediately. Store bars tightly covered at room temperature. Store drizzle covered in refrigerator.

Roasted Potatoes and Carrots

1 ¾ pounds small red, or yellow, potatoes, halved

1 ½ pounds carrots, cut into 3-inch pieces

1 diced onion

May add chestnuts

3 tablespoons olive oil

1 tablespoon honey

½ teaspoon dried oregano or rosemary

½ teaspoon salt

¼ teaspoon freshly ground black pepper

Preheat the oven to 400 degrees F (200 degrees C).

Precook potatoes by boiling them about 5 minutes before baking them. Drain potatoes.

Toss potatoes, carrots and onions in a large bowl with olive oil. Add honey, salt, oregano, and pepper; toss to coat. Spread onto a large-rimmed baking sheet.

Roast in the preheated oven, stirring occasionally, until tender, about 45 minutes.

Breton Apple Cake

Caramel sauce (prepare ahead of baking the cake)

½ cup brown sugar

½ cup sugar

½ cup rich non-dairy creamer

In a saucepan, combine brown sugar, sugar, creamer and margarine.

Bring to a boil over moderate heat while stirring constantly until sugar is dissolved.

Cake

Grease and flour an 8” cake pan. Preheat oven to 350

Prepare apples:

4 firm, tart apples (such as Pink Lady or other; about 2 lb.), peeled, cored, sliced ½” thick.

Heat 2 Tbsp. melted butter in a large skillet over medium heat. Add apples, sprinkle with 2 Tbsp. sugar, and cook, stirring occasionally, 10–12 minutes.

For the batter:

10 tablespoons (1½ sticks) unsalted butter or margarine, melted, slightly cooled.

1¼ cups all-purpose flour

1 cup plus sugar

1 teaspoon baking powder

¾ teaspoon kosher salt

1 teaspoon finely grated lemon zest

3 large eggs

Mix flour, baking powder, salt, lemon zest, and the cup sugar in a large bowl.

Whisk eggs and remaining 10 Tbsp. melted butter/margarine.

Add to dry ingredients and blend until smooth.

Arrange half of the apples in the bottom of prepared cake pan.

Pour half of batter over apples, top with remaining apples, and then with remaining batter.

Bake cake until top is golden and a tester inserted into the center comes out clean, 50 -55minutes.

Let cake cool slightly. I do not unmold the cake, it looks fine in a glass baking dish.

Prick with a tooth pick and pour the caramel sauce over.

Serve cake with additional caramel sauce or crème fraiche (optional).

Cream Cheese Pound Cake

1 (8 ounce) package cream cheese

1 1/2 cups butter

3 cups white sugar

6 eggs

3 cups all-purpose flour

1 teaspoon vanilla extract or 1 Tablespoon rum

1.Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.

2.In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.

3.Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.

4.Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check if done: A toothpick inserted into center of cake will come out clean.

Chicken with Mushrooms

1/4 cup all-purpose flour

1 and 1/2 pounds chicken breasts

Salt and pepper

2 -3 tablespoon olive oil

¼ cup peppers, sliced in thin strips

1 Tbsp crushed garlic

1 pound button mushrooms, trimmed and halved

1/4 cup dry white wine (optional)

1/4 cup chicken broth

2 Tablespoons flour or corn flour

1/4 cup chopped fresh parsley

-Cut chicken breasts into cutlets and flatten evenly.

Place flour in a shallow dish and season with salt and pepper.

-Coat chicken with flour, shaking off excess.

In a large skillet, heat oil over medium-high.

Cook chicken until browned and cooked through, about 3 minutes per side and transfer to a plate.

Reduce heat to medium, add 2 tablespoons oil, peppers and garlic. Cook 3 minutes. Add mushrooms and parsley, and cook until softened, 6 minutes.

In a measuring cup, blend wine, broth and flour.

Add to mushroom mixture and cook, stirring, until thickened, about 3 minutes.

Serve on rice or mashed potatoes. Top with chicken and mushrooms.

Crazy Tuesday theme: big verses small

Tablespoon vs coffee spoon

Quince and Cranberry Compote (Compotes de coings)

2 Quinces (peeled, cored and diced)

12 ounces cranberries (rinsed, stemmed, picked through and drained)

1 cup orange juice

1 cup super fine sugar

Place the diced quince in a small saucepan with enough water to cover fruit over high heat. Bring to boil, lower heat to medium and simmer until quince is fork tender. Set aside without draining fruit to avoid discoloration.

Place cranberries and orange juice, sugar in saucepan over high heat.

Bring to a boil and cook for about 2 minutes.

Lower heat to medium, add drained quince and simmer for about 10 minutes or until mixture thickens and quince melds with the cranberries.

Remove from the heat and cool completely. Refrigerate until use.

Apple-Quince Compote

2 McIntosh apples, peeled, cored and sliced

2 quinces, peeled, sliced and cored (it is easier to slice around the core)

1 tablespoon fresh lemon juice

3 cinnamon sticks

1-2 tablespoons sugar

1 tablespoon honey

1 cup water

Combine the apples, quinces, lemon juice, cinnamon sticks, sugar, honey and 1 cup water in a medium saucepan. Bring to a boil over medium-high heat.

Cover, reduce the heat to medium-low and cook until the apples and quinces are very soft but still a bit chunky, 15 to 20 minutes. Taste the mixture, add sugar if desired.

Remove the sauce from the heat. Cool to room temperature.

Remove the cinnamon sticks and serve.

Crêpes with Strawberries and Crème Fraîche

3 tablespoons butter

1-1/4 cups milk

1 cup all-purpose flour

2 eggs

1/4 teaspoon salt

Non-stick spray

1 (8-ounce) container crème fraîche

2 tablespoons honey

4 cups sliced fresh strawberries (or a mix of berries)

1 tablespoons lemon juice

Honey for drizzling

To prepare the crêpes:

In medium skillet heat 3 tablespoons butter over medium-high heat to melt. Set butter aside.

With a mixer, combine milk, flour, eggs, and salt and blend until combined, scraping down sides as necessary. Add butter and blend until smooth.

Let rest at least 30 minutes – 1 hour.

Heat medium skillet over medium-high heat; spray with non-stick spray.

Add 2 tablespoons batter to skillet and swirl to create a thin crêpe.

Cook about 1 minute or until golden brown. Invert and briefly cook the other side.

Repeat with remaining batter, spraying skillet as needed. (Makes about 16 crêpes. 2 per person.)

In a small bowl whisk together crème fraîche and honey.

Cover; chill until ready to serve.

Place strawberries (and other berries) and lemon in large bowl. Toss.

To assemble, place a crepe, browned side down on a platter. Spread half of the crêpe with 1 tablespoon crème fraîche mixture. Top with a tablespoon of berry mixture.

Fold crêpe in half over filling and then in half again.

Repeat with remaining crêpes, crème fraîche mixture, and berry mixture.

Drizzle with honey and serve.

Crêpes (dairy)

1 cup all-purpose flour

2 eggs

1/2 cup milk

1/2 cup water

1/4 teaspoon salt

2 tablespoons butter, melted

1.In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

Let the mixture rest for about two hours.

2.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

3.Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.

4.To serve: Sprinkle with sugar. Serve hot, with jam, fruits and whipped-cream.

Crêpes (non-dairy)

1 cup all-purpose flour

2 eggs

1 cup almond milk or cider

1/4 teaspoon salt

2 tablespoons oil

1.In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the almond milk, stirring to combine. Add the salt and oil; beat until smooth.

2.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

3.Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.

4.To serve: Sprinkle with sugar. Serve hot, with jam, fruits and whipped-cream.

Or should that be overflow!

When the recipe says a tablespoon of water, and you turn the tap on too hard.

Smile on Saturday theme 'Let it Flow'. 😊.

A tablespoon measurer rests on a canvas print of a sunset over water.

Shot for Crazy Tuesday, Spoon Reflections

Pear and Cherry Frangipane Cake (Parve). It is a delicious cake!

Nonstick vegetable oil spray

2 large eggs

2/3 cup sugar

1/2 cup extra-light olive oil

1/3 cup almond milk

1 teaspoon vanilla extract

1 1/2 cups self-rising flour

2 large pears, peeled, cored, cut into 1/2-inch cubes (or 1 small can pears, drained)

1 1/3 cups dried tart or Bing cherries

1 7-ounce tube almond paste

1 egg

2 Tbsp sugar

1 Tbsp flour

1 teaspoon ground cinnamon

Powdered sugar

Preheat oven to 350°F.

Spray 9-inch-diameter spring-form pan with 2 1/2-inch-high sides with nonstick spray. Line pan bottom with parchment paper; spray parchment.

Using electric mixer, beat 2 eggs, 2/3 cup sugar, oil, almond milk, and vanilla in large bowl until smooth. Add 1 1/2 cups flour; beat just until combined.

Stir in pears and cherries. Transfer batter to prepared pan. Smooth top.

Crumble almond paste into medium bowl. Add cinnamon, 1 egg, 2 tablespoons sugar, and 1 tablespoon flour.

Using electric mixer, beat mixture just until blended. Spoon atop cake batter. Bake cake until tester inserted into center comes out with small moist crumbs attached, about 1 hour 10 minutes. Run knife around pan to loosen cake. Remove pan sides. Peel off paper. Transfer cake to plate; sprinkle with powdered sugar. Serve warm or at room temperature.

Can be made 1 day ahead.

Freezes well.

A tiny jug used for measuring small amounts of liquid e.g. Fluid ounces, Millilitres, Tablespoons. HMM :-)

For the crust:

2 Pie crusts

Preheat oven to 375 F.

Fit the 2 piecrusts in a deep 10” baking pan

Bake crust for about 10 minutes

For the baked apples:

6 apples

½ cup brown sugar

½ cup fresh or thawed cranberries

1/8 teaspoon nutmeg

Stir together ½ cup brown sugar, ½ cup cranberries, cinnamon, nutmeg and a pinch of salt.

Peel apples and scoop cores.

Fill hollows with a heaping tablespoon of cranberry mixture.

Transfer to a 8X8 baking dish. Dot with butter.

Bake in over about 25 minutes (8 minutes in the microwave).

For the pudding batter:

½ cup flour

½ teaspoon baking powder

1.2 teaspoon cinnamon

pinch of salt

2 Tablespoons unsalted butter

1/3 cup milk

1 large egg and 1 egg white

Whisk together ½ cup flour, baking powder, and 1/4 teaspoon salt.

In a separate bowl, whisk egg yolk with remaining 1/2 cup sugar until combined.

Whisk in flour mixture, then melted butter and milk.

Beat egg whites until stiff peaks form, then gently fold into batter.

Pour batter into warm crust.

Nestle apples into batter, spooning cranberries and juices on top.

Bake about 30 minutes. Let cool before serving.

Serve with ice cream.

Falafel

15to 20 oz can chickpeas, drained

OR 1 cup dried chickpeas, soaked for 24 hours and drained

1/2 onion

6 tablespoons of chopped parsley and/or cilantro (about 2/3 parsley, 1/3 cilantro)

2to 3cloves garlic, depending on your taste

1 teaspoon cumin

2 teaspoons coriander

1 teaspoon chili powder

pinch of cayenne

one tablespoon of olive oil

salt and pepper to taste

Spray the baking sheet with oil to prevent sticking.

Mix all ingredients in a food processor. Shape into balls.

Bake in 400F oven for about 25 minutes. Turn once while baking.

Serve in pocket bread/pitabread with yogurt or humus, lettuce and tomatoes.

Colors, positive VIBES. Don't forget SMILE!

Finally add a tablespoon of LOVE…

•

♫ www.youtube.com/watch?v=r1_ydDEpA8g - MARILLION - Garden Party

Far Breton (Farz Fourn)

2 cups flour (240g de farine)

4 eggs (4 œufs)

3/4 cup sugar (150g de sucre)

1 teaspoon vanilla extract (1 paquet de sucre vanillé)

1 pinch of salt

3 cups milk (3/4 litre de lait)

4 Tablespoons butter, melted and cooled

12 ounces prunes, (340g) (The traditional Far Breton does not include fruits)

2 Tablespoons rum to soak the plums

1 cup tea to soak the prunes if they are very dry

2 tablespoons butter to grease the baking dish.

powdered sugar (optional)

Prepare the prunes: Heat 2 cups of water to which you add 2 tea bags and 2

Tablespoons rum. Let the plums macerate for a couple of hours. Drain the plums.

In a food processor or mixer, blend together the sugar and eggs. Add a pinch of salt. Mix in the flour and vanilla and blend well.

Slowly add the milk and mix well to make a smooth batter. Add the melted butter and the rum.

Let the batter sit for 30 minutes.

Melt the remaining butter and add to a two quart baking dish.

Add the prunes and pour the batter over.

Bake for 30 minutes at 400° F. Turn the oven off and leave the cake in the oven for 30 more minutes.

This Far Breton can be served warm or cold.

Suggestions: Use a mix of raisins and prunes for the fruit.

Apple pie with ice cream and a cup of chocolate. Comfort food for the cold days ahead.

Betty Crocker Apple Pie

2 cups Gold Medal™ all-purpose flour

1 teaspoon salt

2/3 cup plus 2 tablespoons shortening

4 to 6 tablespoons cold water

1/3 to 1/2 cup sugar

1/4 cup Gold Medal™ all-purpose flour

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/8 teaspoon salt 8 cups thinly sliced peeled tart apples (8 medium)

2 tablespoons butter

Crust:

In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Heat oven to 425°F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

Filling:

In large bowl, mix sugar, 1/4 cup flour, cinnamon, nutmeg and 1/8 teaspoon salt. Stir in apples. Spoon into pastry-lined pie plate. Dot with butter. Trim overhanging edge of pastry 1/2 inch from rim of plate.

Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.

Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust. Serve warm if desired.

Cabbage Soup – Soupe au chou

1-1/2 pounds ground beef, browned and drained

1 medium head cabbage, quartered and sliced

1 cup chopped onion

4 cloves garlic, crushed

8 cups water

1 teaspoon beef bouillon granules

1/2 tablespoon salt

2 teaspoons pepper

2 tablespoons brown sugar

2 tablespoons apple vinegar

1 cup carrots, diced

2 cups potatoes, diced

1 jar (15 ounces each) pasta/tomato sauce

Sauté the ground meat with onions. Add garlic and sauté a few minutes longer.

Drain if necessary.

In a stockpot, add water, bouillon, tomato sauce, beef, carrots and potatoes, salt, pepper, brown sugar and vinegar.

Bring to a boil. Add cabbage; reduce heat and simmer until vegetables are done and flavors have blended – about 40 minutes.

Yields about 5 quarts. Freezes well.

Potato Latkes (not dairy)

2 pounds potatoes (Yukon Gold are best)

1 medium onion, finely shredded (about 1 cup)

1/3 cup matzo meal or bread crumbs

1 tablespoon potato starch

2 large eggs, lightly beaten

1 teaspoon salt

¼ tsp pepper

1/2 to 3/4 cup vegetable oil to fry

Peel potatoes and grate by hand, or shred in a food processor. (I prefer to coarsely grate half of the batch and finely grate the other half. This way, the latkes get a softer center.)

Transfer to a large bowl of cold water as you go. (Soaking prevents from turning brown too quickly.)

When ready to use, squeeze potatoes to remove liquid and transfer potato mixture to a bowl and stir in remaining ingredients.

Shape into latkes.

Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking.

Place 4 to 5 latkes into skillet. Reduce heat to moderate and cook until undersides are browned, about 5 minutes.

Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain.

Add more oil to skillet as needed.

Keep latkes warm on a wire rack set in a shallow baking pan in oven.

Serve with apple sauce and/or sour cream.

Cheese Latkes (dairy)

1 cup cottage cheese or ricotta cheese

¾ cup flour

3 large eggs, separated

1/2 tsp salt

½ tsp baking powder

Oil for frying

Combine cheese, flour, egg yolk, salt and baking powder in a large bowl. Mix until the mixture forms a thick batter. Beat egg whites until stiff and add to cheese mixture.

Heat skillet over medium heat (not too hot.) Put about 2-3 Tbsp of oil in the skillet.

Pour 1-2 tablespoon of batter onto the hot skillet to make small pancakes/latkes.

Fry the latkes for 2-3 minutes on each side until they turn golden brown.

Sprinkle with sugar.

Serve immediately. (These latkes can be served with preserves or sour cream.)

Almond Citrus Cake

1 small to medium orange

1 lemon

¾ cup almond meal

1 cup all-purpose flour

1 tablespoon baking powder

4 eggs

½ teaspoon salt

1 ½ cups sugar

⅔ cup quality olive oil

Confectioners’ sugar

candied citrus slices

1.Place the orange and the lemon in a saucepan, and cover with water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 30 minutes. Drain and cool.

Cut the lemon and orange in half, and discard the pulp and seeds. Purée the fruits in a food processor. (Best done a day ahead.)

2.Set oven to 350 degrees, and grease a 9-inch spring-form pan.

In a small bowl, whisk the flour, baking powder and almond flour.

In a large bowl, combine eggs and salt. Beat until foamy. Beat in the sugar.

Fold in the flour mixture. Add the citrus, almonds and olive oil, and beat on low speed until incorporated. Pour the batter into the pan, and bake for about 55 minutes. Let cool, un-mold and dust with confectioners’ sugar and candied orange slices.

Candied orange slices:

3 Cups water

3 cups sugar

2-3 oranges, thinly sliced into rounds

1.Bring sugar and 3 cups water to a simmer in pot, stirring until sugar has dissolved. When liquid is clear and bubbling, reduce heat to medium-low. Add citrus slices. (I weigh them down with a canning jar.) Simmer (do not boil) until rinds are almost translucent, about 40 minutes. Let cool completely in syrup.

Candied citrus slices can be stored in syrup up to 1 week.

Save syrup: You may add your favorite liqueur to it and drizzle some on the cake.

2.Line a baking sheet with parchment paper; set a wire rack over sheet. Transfer candied citrus to rack. Let stand until dry and slightly firm, about 8 hours.

Smile on Saturday and "Many identical objects".

HSoS!

Quick version of rustic buns (on the table in 30 minutes)

The measure is for 4 larger or 6 smaller buns.

1 cup yogurt + a little to coat

2 cups of flour

(Two cups of flour in total, of which 1 cup is whole wheat flour and the other consists of 1/2 cup of all-purpose flour, so I add the spelled flour, oat, barley or flour you like, until fill the other cup. I always put a tablespoon of ground flaxseed there.)

2 tablespoons olive oil

1 teaspoon salt

2 1/4 teaspoon(10gr)baking powder or baking soda

1 teaspoon dry spices (oregano or thyme)

1/2 cup mixed pumpkin seeds, sesame seeds, sunflower seeds oat flakes to sprinkle on buns

The dough is sticky, mix it with a spoon, then shape the balls with wet or oiled hands. Coat each bun with yogurt and sprinkle with seeds. Bake at 180c for 10-15 minutes in a preheated oven.

We like a crispy crust but if you like a soft one, coat the freshly baked buns with a little water and cover with a kitchen towel.

1 cup margarine, softened

2 cups white sugar

3 eggs

1/2 cup water

1 tablespoon vanilla extract

2 1/2 cups all-purpose flour

2 tablespoons unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

|2 cups apples - peeled, cored and finely diced

1 cup semisweet parve chocolate chips

1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour one 9 or 10 inch tube pan.

2. In a large bowl cream the margarine with the sugar. Beat in the eggs then add the water and the vanilla.

3. Stir the flour, cocoa, baking soda, ground cinnamon and ground nutmeg together. Beat this mixture into the creamed mixture. Stir in the chopped apples and the semisweet chocolate chips. Pour the batter into the prepared pan.

4. Bake at 325 degrees F (165 degrees C) for 1 hour and 15 minutes or until the cake tests done when a toothpick is inserted near the center. Transfer to a rack to cool. Makes about 16 servings.

Bottom:

125 g of flour

50 g of cocoa powder

100 g room temperature butter

1 egg

50 g of sugar

P.S. You can always add a little less sugar :)

2 pie crusts, or your own crust:

Beat 1/4 cup butter and 1/3 cup sugar in small bowl with electric mixer on medium speed until light and fluffy. Blend in 1 egg. Add 1-1/4 cups flour; mix well. Spread dough onto bottom and 1-1/2 inches up side of 9-inch spring-form pan. Bake 5 min.

Preheat oven to 450°F.

Cream Cheese Filling:

1 packages 8 oz cream cheese at room temperature

½ cup sugar

2 Tablespoons flour

1 teaspoon vanilla

2 eggs at room temperature

Apple topping:

1 large tart apples, peeled, cored and thinly sliced

¼ cup sugar

½ teaspoon cinnamon

½ teaspoon vanilla

1/3 coarsely chopped walnuts

Line the bottom and sides of a 10-inch spring-form pan with the crusts (the crust should go half up the sides.)

Bake the crust 5 minutes.

Filling:

Beat cream cheese, sugar and vanilla with electric mixer until smooth. Add flour and eggs, one at a time.

Spoon into crust.

Topping:

Mix apples, sugar, cinnamon and vanilla. Sauté about 10 minutes in two tablespoons of butter. Pat dry and spread evenly over cream cheese mixture.

Sprinkle with chopped walnuts.

Bake 15 minutes at 450 F.

Reduce temperature to 350 F, and bake another 45 minutes.

Cool the torte completely in the oven.

Let stand at room temperature before serving.

Soup au pistou. Mediterranean Vegetable Soup

(Similar to Ribollita Soup)

5 tablespoons olive oil

1 onion, chopped

1 carrot, chopped

1 celery stalk, chopped

1 small fennel bulb, trimmed and chopped

1 tablespoon minced garlic

Salt and ground black pepper (Optional: cayenne pepper)

2 small zucchinis, sliced

1 15-ounce can whole peeled tomatoes

4 cups vegetable stock or water

2 cups cooked or canned cannellini beans

2 Tbsp pesto

-1 pound chopped spinach, kale or escarole (sauté before serving)

-4 large, thick slices whole-grain bread, toasted

Heat 2 tablespoons of the oil in a large pot over medium heat. Add onion, carrot, celery fennel and garlic; sprinkle with salt and pepper and cook, stirring occasionally, until vegetables are soft, about 10 minutes.

Drain the beans; if they’re canned, rinse them as well. Add them and the zucchinis to the pot along with tomatoes and their juices and stock, pesto, rosemary and thyme.

Bring to a boil, then reduce heat so the soup bubbles steadily; cover and cook, stirring once or twice, 15 to 20 minutes.

Before serving, sauté spinach, or kale, or escarole, in olive oil .

Ladle soup on top of spinach…

Serve with warm crusty bread.

"Arbutus unedo is an evergreen shrub or small tree in the family Ericaceae, native to the Mediterranean Basin and Western Europe. The tree is well known for its fruits, the arbutus berry, which bear some resemblance to the strawberry, hence the common name strawberry tree. However, it is not closely related to true strawberries of the genus Fragaria"

A recipe:

Strawberry Tree Crumble Cake

For the Cake:

1/3 cup butter, room temperature

1/2 cup granulated sugar

1 large egg

1 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 cup sour cream room temperature

2 teaspoons pure vanilla extract

1 teaspoon lemon zest

1 & 1/2 cups strawberry plant berries, sliced

​ For the Crumble Topping:

3/4 cups all-purpose flour

1/4 cup granulated sugar

1 tablespoon brown sugar

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 cup butter melted then cooled

​Preheat oven to 350 degrees and liberally grease an approx. 8 x 8 sized pan.

​Beat together butter and sugar on high speed for 4-5 minutes until light and fluffy.

​Add in egg and mix until combined. Slowly add in flour, salt, baking powder, and baking soda until just combined then add sour cream, vanilla extract and mix until combined – but don’t over-mix!

​Evenly spread the cake batter in pan then top with sliced strawberry plant berries.

​For the Crumble Topping:

​Whisk together flour, both sugars, salt, and cinnamon until mixed. Drizzle butter over flour mixture and using a fork, stir together until crumbs form.

​Sprinkle crumbs over strawberries. Bake cake for 35-40 minutes OR until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool for at least 20 minutes.

One tablespoon serving of ground coffee, for 1 delicious cup.

Hand carved wooden serving “1 tablespoon scoop” purchased in Charlottetown, PEI, with 1 cube of brown sugar.

Macro Monday “ Measurement” theme. Happy Macro Monday! 😊

Date and Raisin filling

3/4 cups chopped dates

½ cup chopped raisins

1/2 cup chopped pecans

1/4 cup sugar

1/2 cup water or milk

1 tablespoon lemon juice

Put the dates, raisins sugar and water in small sauce pan.

Cook over medium heat until thickened. Add pecans.

Remove from stove and cool before adding lemon juice.

1 whole chicken

¼ cup lemon juice

1 teaspoon turmeric

¼ tsp pepper

5 garlic cloves, crushed

1-2 shallots, cut in chunks

1 lemon, sliced

2 Tablespoons olive oil

Mix the lemon juice and the spices. Rub the chicken with the mixture. Cover and refrigerate overnight.

Preheat oven to 400 F.

Stuff the chicken cavity with the garlic, shallot pieces and some of the lemon slices. Slip some of the slices of lemon under the chicken’s skin

Brush the chicken with the olive oil and transfer to baking pan.

If you add potatoes and carrots to cook around the chicken, add 1 cup of chicken broth to the pan.

Bake 1 hour.

Nutella Cheese Cake (No Bake)

10 oz. graham cracker crumbs

5 Tablespoons softened butter (unsalted)

1 -13 oz. jar Nutella (room temperature)

1 lb. cream cheese- softened

3/4 cup powdered sugar

2 Tablespoon cocoa

1 0.3 oz packet gelatin softened in 3 Tablespoon warm water.

3/4 cup hazelnut flour

8 inch spring-form pan.

In a small heat proof bowl dissolve gelatin in cool water and set aside.

With a pastry cutter, combine graham cracker crumbs, 5 Tbsp. butter and 1 Tbsp. Nutella.

Add 3 Tbsp. hazelnuts and continue to mix until well blended.

Press the graham cracker mixture into an even layer inside the ring of an 8 inch spring-form pan and set in the refrigerator.

Beat cream cheese and powdered sugar until smooth. Add cocoa powder and mix to combine. Mix in melted gelatin. Then, add Nutella and continue beating until combined. Spread cream cheese and Nutella filling over the crust.

Sprinkle with chopped hazelnuts on top and set in the fridge for at least 5-6 hours or overnight.

Before serving run a thin warm and dry knife around the cake, unlock the ring of spring-form pan and gently take it off the cake.

Can be stored in the fridge for a few days.

for Macro Mondays: celebration

Christmas mincemeat

1 medium cooking apple, peeled, cored, chopped small * 4oz brown sugar * 8oz veg suet

8oz sultanas * 8oz raisins * 8oz currants * 4oz mixed peel

zest & juice of 1 lemon * 3 tablespoons sherry or brandy

Put all into a large bowl, mix well, cover with clingfilm, leave to stand a few days, stirring each day, spoon into jars.

I usually give most jars away visiting friends before Christmas but this year we will eat it all ourselves.....

2 pounds cubed beef stew meat

3 tablespoons vegetable oil

2 cubes beef bouillon, crumbled

2 cups water

1 jar pasta sauce

1/2 cup red, dry, wine

1 tablespoon dried parsley

1 pinch dry thyme

1/2 teaspoon ground black pepper

2 cups pearl onions

3 cloves garlic, minced

3 large potatoes, peeled and cubed (or potatoes steamed aside)

4 carrots, cut into 1 inch pieces

1 package frozen peas

In a large pot/cocotte, sauté beef in oil over medium heat until brown – about 8 minutes. Dissolve bouillon in water and pour into pot. Stir in pasta sauce and wine, parsley, thyme and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.

Stir potatoes, carrots and onion into the pot.

Cover and simmer 1 hour more.

Add peas for the last 10 minutes

(2 teaspoons cornstarch or flour: optional. Stir in 3 Tbsp water and add with the peas if the stew feels too liquid.)

Crème Pâtissière with: Almond milk, or Soya Milk, or Rice Milk

2 large eggs

2 large egg yolks

1/2 cup + 2 tablespoons granulated sugar

3 tablespoons flour

2 tablespoons + 1 teaspoon cornstarch or potato starch

2 cups + 2 Tablespoons of the mild of your choice

1/2 teaspoon vanilla extract (not with almond milk)

3 tablespoons unsalted margarine or butter

In a medium sized mixing bowl, combine sugar, flour and starch. Beat the eggs and whisk in the dry ingredients. Make sure that the cornstarch and flour are fully incorporated and do not create any lumps.

Put the milk into a medium sauce pan on low heat. Add the egg mixture (while on low heat.) Whisk continually while raising the heat to medium.

The pastry cream will thicken at this point. Cook for another 2-3 minutes.

Once cooked, remove from the heat. Stir in the vanilla and the margarine and stir until melted.

Transfer the pastry cream to a bowl and place a piece of plastic directly on top to prevent a skin from forming.

Let cool at room temperature and then chill in the refrigerator. The chilled pastry cream will be thick and can be piped from a pastry bag.

For topping with glazed fruit, heat about 1/2 cup of apricot jam until it is thin. Coat the fruit with the apricot jam and place on the tarts. Lightly brush the top of the tarts for a nice sheen.

Non-dairy Frosting

1/2 cup (113 g) shortening.

1/2 cup margarine.

3 1/2 cups confectioners sugar, sifted

1 tablespoon vanilla extract

2 tablespoons soy milk

1. In a large bowl using electric beaters, cream together the shortening and margarine on medium-high speed.

2. Add the confectioner's sugar one cup at a time, beating on low speed after each addition until the sugar is well integrated.

3. Add the vanilla extract and the soymilk, beating on medium speed until the frosting is smooth, fluffy, and spreadable. This takes about 3 minutes.

Refrigerate until ready to use.

2 eggs

1 cup vegetable oil

1 cup white sugar

1 1/2 cups matzo meal

1/2 cup potato starch

1 teaspoon ground cinnamon

5 large apples

4 Tbsp margarine

½ cup sugar

½ cup raisins

2 Tablespoons brandy

¼ cup ground hazelnuts or pecans mixed with 2 Tbsp sugar

1. Preheat oven to 350 degrees F (175 degrees C) and grease a 9-inch fluted tart pan with removable bottom.

2. Combine eggs, oil and sugar in large bowl with electric mixer. Stir in matzo meal, potato starch and 1 teaspoon cinnamon.

3. Separately, toss apples with sugar, raisins and 1 teaspoon cinnamon and sauté in 4 Tbsp margarine for about 10 minutes. Drain, but save 3 Tbsp of the juice.

4. Layer half of the dough into the prepared 9x13 inch dish. Pour the apple mixture into the pan then pat remaining dough over the apples. Sprinkle with some sugar mixed with cinnamon or ground hazelnuts. Sprinkle 3 Tbsp saved juice on top to keep moist.

5. Bake in a preheated 350 degrees F (175 degrees C) oven for 50 minutes.

Baked Chicken with Garlic-Roasted Potatoes

1 cup mayonnaise

2 teaspoons mustard or seasoning mix

¾ cup unseasoned breadcrumbs or matzo meal

4 boneless, skinless chicken breast halves (4–5 ounces per piece)

Preheat oven to 400°F. Line a rimmed baking sheet with parchment.

In a medium bowl, combine mayonnaise and mustard or seasoning mix until well blended.

Place the breadcrumbs in a shallow bowl or plate.

Dip each breast in the mayonnaise mixture, turning on all sides until well coated.

Lay the chicken in the breadcrumbs and turn until evenly coated.

Arrange chicken on the prepared baking sheet and bake approximately 25 minutes, or until juices run clear. (For chicken breasts weighing 6 to 8 ounces, increase cooking time to 40 to 45 minutes.)

Garlic Roasted Potatoes

3 pounds small red or white potatoes

¼ cup olive oil

1 ½ teaspoons salt

1 teaspoon black pepper

2 tablespoons minced garlic (about 6 cloves)

2 tablespoons minced parsley

Preheat the oven to 400 degrees F.

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for about 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.

Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

Sautéed Zucchini with asparagus and mushrooms

2 medium zucchini, sliced

2 cups asparagus, cut in pieces

2 cups mushrooms

4 tablespoons oil

salt and pepper

Heat oil. Sauté zucchinis first for 3 minutes.

Add asparagus and sauté, then add mushrooms and continue sautéing until done.

Salt and pepper according to taste.

1/8 teaspoon Mullen leaf

1/8 teaspoon Mullen flower

1/8 teaspoon Bladder-wort

1/8 teaspoon fennel seed

1/8 teaspoon Lemon grass

1/8 teaspoon Calendula

1/8 teaspoon Bee Pollen

1/8 teaspoon Lavender

1/2 teaspoon Red Clover blossoms

1/2 teaspoon Red Raspberry leaf

1/2 teaspoon cut Ginger

1/2 teaspoon Nettle Leaf

1/2 teaspoon Chamomile

1/2 teaspoon Spearmint

2 tablespoons Green tea

A quick blend and I bag using a coffee filter or in a fine tea ball or filter. add honey to taste. I have used this recipe for many years and helps with bodily function to numerous to state here and pleasant state of well being. Daily use or use when not feel well or at bedtime. I also add two secret ingredients. Can't tell... it's a secret : ) Have a pleasant day : )

A tablespoon, a little paper, some blue dishwashing liquid. Add in natural light and the macro lens on my Canon DSLR for a spoonful -- HMM!

From the tablespoon into the coffee filter, for this week's Macro Mondays theme: Granules

HMM