Foods Passion

Lemon Pudding Cake

October 15, 2014 in Dessert | Tags: lemon cake, lemon dessert cake, lemon pudding cake | Leave a comment

This lemon dessert is baked all in one dish. As it bakes, it separates into a sponge-type cake on the top and a sauce on the bottom. I have figured out a way to do this using just one mixer. Here goes. I’ll list the recipe first and then my own description with a few pictures.

Lemon Pudding Cake

4 separated eggs

1/3 cup lemon juice

1 tsp. grated lemon peel

1 Tbsp. melted butter

1-1/2 cups sugar

½ cup flour

½ tsp. salt

1-1/2 cups milk

Beat together egg yolks, lemon juice, lemon peel, and butter. Combine sugar, flour, and salt. Add to egg mixture alternately with milk, beating after each addition. Beat egg whites until stiff, blend into batter using low speed of mixer. Pour into greased 8” square baking dish. Set in pan of hot water. Bake at 350 degrees for 45 minutes or until golden. Serve warm.

The first thing I do is beat the egg whites in my mixer, then transfer them to a bowl and set aside. Next I use the mixer to mix the remaining ingredients according to the recipe. Then I fold the egg whites back into the mixing bowl with the other ingredients on slow speed until they're incorporated.

The first thing I do is put a kettle on to boil water and turn the oven on to preheat to 350 degrees. I beat the egg whites in my mixer, using the whipping attachment, then transfer them to a bowl and set aside. Next I use the mixer to mix the remaining ingredients according to the recipe. Then I fold the egg whites into the other ingredients on low speed until they’re incorporated. I use the whipping attachment the entire time, otherwise the egg whites don’t go into the rest of the batter very smoothly.

I pour the batter into an 8″ square pan and then place it into a 10 x 15″ pan. Put it onto a middle or low rack of preheated oven and pour hot water into the larger pan, until it comes up against the sides of the smaller baking dish about half way.

Bake 45 minutes. Remove baking dish from water. Be careful.

Serve warm with cream or whipped cream. The cake part of the dessert shrinks as it cools. This is a very rich and brightly flavored lemon dessert.

Moose Moussaka

October 13, 2014 in Main Dish | Tags: eggplant, Greek casserole, ground elk, ground moose, moussaka | 1 comment

This is an easy and interesting dish to prepare, plus it is delicious! Its combination of spices lends itself well to wild game, but any type of ground meat would probably do. I have consistently failed to buy enough eggplant to make this properly, but it works out well enough. Some day I will look at the eggplants in the grocery and tell myself I need more, not less. Another addition you might consider is a layer of thinly sliced sauteed potatoes on the bottom of the baking dish. I think you would want to have a baking dish with very high sides.

Cut 3 eggplant lengthwise into 1/2-inch slices. Score the skin with a knife. Sprinkle each slice with salt and let drain onto paper towels for thirty minutes. Note: I had one very large eggplant — it wasn’t enough as you will see below.

In 1 Tbsp. butter, saute 1-lb. ground meat (moose or elk are great!), 2 chopped onions, and 1 minced garlic clove.

Once the meat is browned, stir in 1/4 tsp. cinnamon, 1/4 tsp. nutmeg, 1/2 tsp. herbs de Provence or herbs fines, and 2 Tbsp. dried parsley. Add 8-oz. tomato sauce and 1/2 cup red wine (or beef broth). Simmer for 20 minutes. Let cool. Stir in one beaten egg.

Once the meat is browned, sprinkle with salt and pepper, then stir in 1/4 tsp. cinnamon, 1/4 tsp. nutmeg, 1/2 tsp. herbs de Provence or herbs fines, and 2 Tbsp. dried parsley. Add 8-oz. tomato sauce and 1/2 cup red wine (or beef broth). Simmer for 20 minutes. Let cool. Stir in one beaten egg.

Pat eggplant slices with paper towel to remove moisture and fry slices in olive oil until mostly cooked through.

Make a bechamel sauce by melting 1/2 cup butter in a large saucepan over medium heat and stirring in 6 Tbsp. flour. Continue stirring until flour-butter mixture bubbles for awhile. Stir in 4 cups milk. Keep over medium heat, stirring frequently until it's thick and bubbly. Add salt and white pepper to taste. When ready to assemble, place one layer of eggplant in the bottom of a 9x13" baking dish. Cover the eggplant with all of the meat mixture. Sprinkle meat mixture with 1/2 cup grated or shredded Parmesan cheese. Cover that layer with remaining eggplant slices. Sprinkle with 1/2 cup Parmesan cheese.

Make a white sauce by melting 1/2 cup butter in a large saucepan over medium heat and stirring in 6 Tbsp. flour. Continue stirring until flour-butter mixture bubbles for awhile. Stir in 4 cups milk. Keep stirring frequently over medium heat until it’s thick and bubbly. Add salt and white pepper to taste. Remove from heat. When ready to assemble, place one layer of eggplant in the bottom of a 9×13″ baking dish. Cover the eggplant with all of the meat mixture. Sprinkle meat mixture with 1/2 cup grated or shredded Parmesan cheese. Cover that layer with remaining eggplant slices. Sprinkle with 1/2 cup Parmesan cheese.

Gently pour bechamel sauce over the entire dish and sprinkle with 1/2 cup Parmesan. Bake at 350 degrees for one hour. Yummy!

Gently pour white sauce over the entire dish and sprinkle with 1/2 cup Parmesan. Bake at 350 degrees for one hour. Yummy!

I wish I was a better photographer for this surely is a wonderful dish.

Moussaka Recipe

3 eggplants, sliced lengthwise 1/2″, score the skin

Salt

1 Tbsp. butter

1-lb. ground meat (moose or elk or beef or . . .)

Salt & pepper to taste

2 onions, chopped

1 clove garlic, minced

1/4 tsp. cinnamon

1/4 tsp. nutmeg

1/2 tsp. herbs de Provence or herbs fines

2 Tbsp. dried parsley

8-oz. tomato sauce

1/2 cup red wine (or substitute beef broth)

1 egg, beaten

Olive oil

1/2 cup butter

6 Tbsp. flour

4 cups milk

Salt & white pepper

1-1/2 cups grated or shredded Parmesan cheese

Directions

Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture.
In a skillet over medium heat, melt the butter and add the ground meat, salt and pepper to taste, onions, and garlic. After the meat is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.
Pat eggplant slices with paper towel to remove moisture and fry slices in olive oil until mostly cooked through.
Melt the 1/2 cup butter in a large saucepan over medium heat. Stir in flour until smooth. Lower heat; gradually pour in the milk, stirring frequently until it thickens. Season with salt, and white pepper.
Arrange a layer of eggplant in a greased 9×13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the white sauce over the top, and sprinkle with the remaining cheese.
Bake for 1 hour at 350 degrees F.

Salmon Caviar

July 27, 2014 in Miscellaneous | Tags: caviar, salmon caviar, salmon roe | 2 comments

Make a 100% salt solution by dissolving salt, one tablespoon at a time, in hot water (not boiling, just hot from the tap) until the salt will no longer dissolve. It is not necessary to let the water cool before proceeding to the next step. The temperature does not matter. I use Canning & Pickling Salt because it has no additives.

This is a Spaetzle Maker. Use only the grated part, not the cup, to remove the eggs from the membrane. Search “spaetzle” on this site for the recipe to make Spaetzle. You can buy a Spaetzle Maker at a housewares store.

We used Alaska red “sockeye” salmon roe. Using the grated part of a Spaetzle Maker over a bowl, rub a skein of fresh (only fresh will do) salmon roe across the grate, dislodging the eggs from the membrane.

Discard the membrane. Once you have as many loose eggs as you want, soak them in the salt solution for thirteen minutes while stirring. When we were making this for the first time we dislodged the eggs right into the bowl of salt solution (as pictured), but then our timing was off. Next time we will dislodge the eggs into an empty bowl and THEN when we have enough we’ll put it all into the salt solution at the same time and start the timer.

Strain the eggs out of the salt solution into a colander and run under cold water until it doesn’t taste too salty for you. We discarded our salt solution and filled that bowl with fresh water and let the salty roe sit in it for about 30 seconds, too. We grabbed a pinch of the roe and tasted it. It was good, so we stopped pouring fresh water on it. Let it continue to strain for awhile, but you can eat it right away. Tastes great with crackers and cream cheese. You can add flavorings like garlic or dill to the roe if you want to. In the refrigerator it will last for a few days. Once it had strained for an hour or so, I scooped it into small jars (previously used for pimientos, but baby food jars would work) and put them into the refrigerator. The next day it tasted even better!

Nectarine Blueberry Pie

July 6, 2014 in Dessert | Tags: blueberry pie, nectarine pie, streusel | Leave a comment

This is a tasty fruit pie with a streusel topping, instead of a top crust. I left the peel on the nectarines before giving them a rough chop. For the topping, I used room-temperature butter and mixed it well, but I think if you used cold butter you could cut it into the flour/sugar mixture instead and it would be fine.

1 cup sour cream

2 tsp. cornstarch

1 tsp. vanilla

½ cup sugar

3 Tbsp. tapioca

4 cups nectarines

2 cups blueberries

1/3 cup brown sugar

½ cup flour

3 Tbsp. butter

Pastry for one 9” pie crust

In a very large bowl, mix together sour cream and cornstarch. Stir in vanilla. Stir in sugar and tapioca. Set aside. Chop nectarines. Add nectarines and blueberries to sour cream mixture. Let stand.

In a small bowl, combine brown sugar, flour, and butter. Place pastry into pie pan and pour in the fruit mixture. Sprinkle brown sugar mixture over the top.

Bake in preheated 375 degree oven for 45-55 minutes, until it bubbles and the top is a golden brown color. Watch for spillover. Let cool and enjoy!

Fruit mixture goes into the crust.

Sprinkle streusel topping over it and place into the oven.

When the fruit bubbles and the streusel is golden, remove from oven.

Top of the Stove Cookies

July 4, 2014 in Dessert | Tags: chocolate cookies, no-bake cookies, stove-top cookies | Leave a comment

I was craving something chocolate the other day and remembered these quick-to-fix cookies from my childhood.

Bring to a boil in a medium pan and boil one minute:
2 cups sugar, ½ cup cocoa, ½ cup milk, 1 stick butter (1/2 cup), Dash salt

Remove from heat and stir in:
½ cup chunky peanut butter, 1 tsp. vanilla, 3 cups quick oats

Drop by spoonfuls onto wax or parchment paper. Let set until firm. Eat!

Mini Meatloaves

July 2, 2014 in Main Dish | Tags: ground beef loaf, ground turkey loaf, meatloaf, miniature meatloaves, turkey loaf | Leave a comment

This recipe is based on one found in Better Homes and Gardens’ New Junior Cookbook (1989 by Meredith Corp, Des Moines, IA). The original recipe calls for ground turkey which is something I seldom have on-hand, but maybe you do.

In a mixing bowl beat 1 egg. Add ¼ cup dried bread crumbs, 2 Tbsp. milk, 1 Tbsp. dried minced onion, 2 tsp. dried parsley flakes, ¼ tsp. salt, ¼ tsp. dried majoram, and a dash of pepper. Mix in 1 lb. lean ground beef (or ground turkey) with your hands and divide into four parts.

Cut a 4x2x2” block of cheese (any kind will do, I would imagine) into 4” rectangles.

Cut a 4 x 2 x 2” block of cheese (any kind will do, I would imagine) into 4” long rectangles (I used sharp cheddar this time, but string cheese – mozzarella – is great).

Cover each rectangle of cheese with a section of hamburger, molding into a small loaf. Put the loaves onto a parchment paper-covered baking sheet. Bake at 350 degrees for 25 minutes.

With a small spoon, spoon barbecue sauce, ketchup, or jelly over the top of each loaf and bake an additional 5 minutes. I used jalapeno jelly.

With a small spoon, spoon barbecue sauce, ketchup, or jelly over the top of each loaf. I used jalapeno jelly.

Bake an additional 5 minutes.

Serves 4.

Apricot-Blueberry Cake

June 30, 2014 in Dessert | Tags: apricot cake, Blueberry cake | 1 comment

Apricots and Blueberries are two of my favorite fruits. The apricots are expensive here, but you only need three of them so it’s doable. I splurge. This dense cake is quick to assemble. If you have the ingredients you can throw together a very nice little dessert for your guests.
This is a recipe by Kelsey Banfield, thenaptimechef found online at Momtastic Food.

Butter and flour 9-inch cake pan if it is non-stick. If it is not non-stick line the bottom of the pan with parchment paper. Scatter fruit evenly on the bottom of the pan and set aside.

Butter and flour 9-inch cake pan if it is non-stick. If it is not non-stick, line the bottom of the pan with parchment paper.
Scatter 3/4 cup diced apricots and 1/2 cup blueberries evenly on the bottom of the pan and set aside.

Mix 1 cup sugar, 1 cup flour, 1-1/2 sticks butter (melted & cooled), 2 eggs, and 1 tsp. almond extract in a large bowl until fully combined. Pour batter over fruit in the cake pan.

Mix 1 cup sugar, 1 cup flour, 1-1/2 sticks butter (yes, 3/4# — melted & cooled), 2 eggs, and 1 tsp. almond extract in a large bowl until fully combined. Pour batter over fruit in the cake pan and sprinkle top with sugar.

Bake in a preheated 350 degree oven for 40-45 minutes or until cake tester comes out clean. It will be quite brown from the sugar you sprinkled on top, but that is best in order that the fruity bottom is baked through.

Voila, done! Add a dab of whipped cream and garnish with a blueberry.

Ranch Beans

March 18, 2014 in Side Dish | Tags: beans, camp beans, dried beans, pinto beans, ranch beans | 2 comments

This dinner is one that I make fairly frequently. I call it the cowboy dinner. My father spent the first quarter of his life in Texas. That stays with you and a little bit of it gets passed down. I love spicy, smoky, salty foods. The brisket recipe is from my aunt Joyce. It is so simple that you don’t really need a recipe. Simply know that if you put a beef brisket into a Reynolds oven bag and pour over a mixture of equal parts liquid smoke (1/2 bottle) with Worchestershire sauce and let it bake for 4 hours at 300 degrees, you will have a delicious piece of beef. Aunt Joyce served it on New Year’s Day with black-eyed peas (which I cannot abide) and it has become a favorite of mine. She sliced it across the grain. Mine sometimes comes out more like shredded beef instead of sliced beef, but the taste is fabulous so who cares?

I serve my brisket with Ranch Beans, a recipe that originally came out of Sunset Magazine, I don’t know when. The original recipe says that it serves 6, but really I think it serves 12, so I only make a half recipe anymore. That is what I am going to tell you about.

In a few days I look forward to heating up my leftover brisket and ranch beans, rolling them into a tortilla with grated cheese, jalapenos, and spiced sweet potatoes and chowing down. Amazing. Tonight I am serving the brisket and beans with corn bread muffins and BLT salad.

Put 1/2 # dried pinto beans into pan and cover with water to at least 2” above the beans. Bring to a boil and boil 3 minutes. Remove from heat, cover, and let stand at least 1 or up to 4 hours; drain beans and pour into bowl.

In the same pan, stir 1/8# (3-4 slices) chopped bacon over medium heat until lightly browned, about 5 minutes. Discard fat, if any. Add 1/2 small onion and 1 clove garlic; stir and cook until onion is limp, about 5 minutes.

Stir in 1 Tbsp. chili powder. Add beans, 1-3/4 cups water, and pepper to taste.

Cover and simmer until beans are tender to bite, about an hour.

Add tomato sauce. If beans are soupier than you like, boil, uncovered, over high heat until liquid evaporates to suit your taste;

Add 4-oz. (half of an 8-oz. can) tomato sauce. If beans are soupier than you like, boil, uncovered, over high heat until liquid evaporates to suit your taste;

stir occasionally and reduce heat as mixture thickens. Add salt to taste.

Ranch Beans Ingredients

½# dried pinto beans

1/8# bacon, diced

½ of a small onion, chopped

1 clove garlic, minced

1 Tbsp. chili powder

Dash pepper

½ can (4-oz.) tomato sauce

Salt

Gold Rush Brunch

March 10, 2014 in Breakfast | Tags: brunch, eggs, hash browns | Leave a comment

This recipe is based on one found in my church’s old cookbook. It was submitted by my friend Jonna’s sister. Everyone at my house loves this. I don’t make it often because it takes awhile to prepare and bake. The original recipe calls for a 5-1/2 oz. pkg. dry hash brown potatoes with onion. Betty Crocker brand used to make it, but it was discontinued. I’ve tried several other brands of dried hash browns and as long as you keep it to approximately 5 oz or an amount that the package says serves 4 people, you’ll be fine. I like to add a pinch of dried toasted onion, too.

Prepare about 5-oz. dried hash browns according to package directions. While that is underway, start preparing the next part.

In a large saucepan make a roux of 4 Tbsp. butter, 1/4 cup flour, 1/2 tsp. salt and 1/8 tsp. pepper

Stir in 2 cups milk. Cook and stir constantly until thick and bubbly. Remove from heat. Stir in 1 cup sour cream and 2 Tbsp. snipped parsley or parsley flakes.

Stir the hash browns into the sour cream sauce.

Pour into greased 9x13" baking dish and smooth it with spatula to evenly distribute in the dish.

Pour into greased 9×13″ baking dish and smooth it with spatula to evenly distribute in the dish.

Layer 8 slices Canadian bacon or ham lunch meat or leftover ham slices along the center of the dish decoratively. I used ham lunch meat rounds, folded into quarters, for today’s illustration.

Bake at 350 degrees for 20 minutes.

Remove from oven and, using a tablespoon, press 8 indentations into the hash browns.

Carefully crack an egg into each indentation.

Sprinkle with salt and pepper.

Bake an additional 10-15 minutes until eggs are set. Serves 4 hungry people or 8 other types. Really good with a bit of Tabasco splashed on top.

Gold Rush Brunch Ingredients

Apx. 5-oz. dried hash brown potatoes with onion

4 Tbsp. butter

1/4 cup flour

1/2 tsp. salt

1/8 tsp. pepper

2 cups milk

1 cup sour cream

2 Tbsp. snipped parsley (or parsley flakes)

8 slices Canadian bacon or bacon lunch meat

8 eggs

Jalapeño Cheese Boats

March 1, 2014 in Miscellaneous, Side Dish | Tags: jalapeño, jalapeño appetizer, jalapeno boats, jalapeno poppers, jalapeno shrimp boats, poppers | Leave a comment

This recipe is based upon one found at Taste Of Home. I’ve never met anyone who didn’t like these very much. I like to serve these with enchiladas and rice.

Cut jalapeños in half lengthwise and scoop out the seeds into the trash. Place the jalapeños into an ungreased 15×10” baking pan or on a baking sheet.

In a small bowl combine 8-oz. container herb and onion cream cheese, 1/4 cup cheddar cheese and 1/4 cup chopped green onion.

Spoon into the jalapeño halves.

Top with shrimp in a decorative manner.

Bake at 400 degrees for 18-22 minutes or until jalapeños are tender. Yield 18 appetizers.

Jalapeño Cheese Boats Recipe

9 jalapeño peppers

1 8-oz. container spreadable herb and onion cream cheese

¼ cup shredded sharp cheddar cheese

¼ cup sliced green onions

¼# small cooked shrimp (salad shrimp)

Cut jalapeños in half lengthwise and scoop out the seeds into the trash. Place the jalapeños into an ungreased 15×10” baking pan or on a baking sheet. In a small bowl combine cream cheese, cheddar cheese and onions. Spoon into the jalapeño halves. Top with shrimp in a decorative manner. Bake at 400 degrees for 18-22 minutes or until jalapeños are tender. Yield 18 appetizers.