Recipes Most Wanted

Soft Pizzelle

noreply@blogger.com (Mirella Patzer) — Tue, 11 Aug 2020 15:59:00 +0000

Pizzelle

6 eggs
1 cup sugar
3/4 cup vegetable oil
3 cups flour
1 tablespoon baking powder
3 tablespoons anise seeds

In a large bowl, combine the eggs, sugar, and oil and mix until well combined. Add the flour, baking powder and anise seeds and mix together. Set aside at room temperature for 30 minutes. Heat the pizzelle iron until very hot. Pour 1 1/2-2 tablespoons of batter onto the iron, close it and cook until golden brown. Repeat until all the batter is used.

Roberta's of Brooklyn Pizza Crust

noreply@blogger.com (Mirella Patzer) — Tue, 21 Jul 2020 18:00:00 +0000

Roberta’s Pizza Dough

Makes 2 pizzas (or 4 minis)

INGREDIENTS

1 cup plus 1 tablespoon of 00 flour

1 cup plus 1 tablespoon and 2 teaspoons of all-purpose flour

1 teaspoon fine sea salt

¾ teaspoon active dry yeast

1 teaspoon extra-virgin olive oil

1 cup lukewarm water

extra flour

METHOD

1. Mix the lukewarm water, yeast, and olive oil in a small bowl. Set aside.

2. Mix the two flours and the salt in a larger bowl.

3. Pour the water and yeast mixture (from step 1) into the flour mixture and mix by hand (or with a wooden spoon) until well incorporated (i.e. no more dry flour).

4. Knead the dough for 3 minutes. Then let rest for 15 minutes.

5. Knead the dough for another 3 minutes. It should now feel like the texture of your earlobe. (Weird, I know, but accurate.)

6. Divide the dough into 2 equal portions. Shape into dough balls.

7. Heavily flour a dish for the rise. Place the dough balls in your dish with some room between them (because they'll grow) and cover with cling wrap or a damp tea towel.

8. Let the dough rise for 8-24 hours in the fridge (or until the dough has about doubled in size). If you can't wait that long, let it rise at room temperature for 3-4 hours.

Fool Proof Pizza Dough

noreply@blogger.com (Mirella Patzer) — Tue, 21 Jul 2020 17:57:00 +0000

Fool Proof Pizza Dough

· 2 cup warm water

· 4.5 teaspoons active dry yeast

· 2 tablespoon honey or sugar

· 2 teaspoons salt

· 4 tablespoons olive oil

· 6 cups bread flour

1. In a large mixing bowl of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam.

2. Pour in salt, oil, and half the flour and mix. Once that flour is incorporated, start adding flour in bit by bit until the pizza dough is slightly tacky, but doesn't stick to your hands.

3. Knead for 6 - 10 minutes until the dough is smooth and easy to work with.

4. At this stage, you can freeze the dough by dividing it into portions and placing them into a freezer bag. Make sure to remove all air. To use, remove from freezer and let sit out to get to room temperature and double in size; 6-8 hours.

4. Lightly grease the bowl & the dough so it doesn't dry out, cover with plastic wrap and let it rise 1-2 hours. That's it! Use as desired.

Tiramisu Poke Cake

noreply@blogger.com (Mirella Patzer) — Thu, 28 Dec 2017 19:45:00 +0000

Ingredients

4 large eggs
2 cups sugar
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
2-1/4 teaspoons baking powder
1-1/4 cups 2% milk
10 tablespoons butter, cubed
8 ounces espresso coffee
1 14-ounce can sweetened condensed milk

Directions
In a large bowl, beat eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to batter; beat at low speed until smooth.
In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter; beat just until combined.
Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Yield: 12-16 servings.

Frosting
1 1/2 sticks unsalted butter, softened
1 1/2 teaspoon pure vanilla extract
Kosher salt
1 1/2 cups mascarpone cheese
3 cups confectioners’ sugar

In a large bowl, using a hand mixer, beat the butter with the confectioners sugar, vanilla and a pinch of salt until smooth. Add the mascarpone and beat at high speed just until smooth; do not overbeat. Refrigerate the frosting until just set, about 30 minutes.

Almond Cake

noreply@blogger.com (Mirella Patzer) — Fri, 22 Dec 2017 19:22:00 +0000

INGREDIENTS

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 cup butter
1 cup water
2 large eggs
1/2 cup sour cream
1 teaspoon almond extract
FROSTING:

1/2 cup butter
1/4 cup 2% milk
4-1/2 cups confectioners' sugar
1/2 teaspoon almond extract
1 cup slivered almonds or sprinkles (optional)

Preheat oven to 375°. Grease a bundt or cake pan.

In a large bowl, whisk the first five ingredients. In a small saucepan, combine butter and water; bring just to a boil. Stir into flour mixture. In a small bowl, whisk eggs, sour cream and extract until blended; add to flour mixture, whisking constantly.

Transfer to prepared pan. Bake until golden brown and a toothpick inserted in center comes out clean, 40 minutes. Cool on a wire rack 20 minutes.

For frosting, combine butter and milk in a large saucepan; bring just to a boil. Remove from heat; gradually stir in confectioners' sugar and extract. Stir in walnuts. Spread over warm cake. Yield: 20 servings.

Naan Bread

noreply@blogger.com (Mirella Patzer) — Fri, 03 Nov 2017 19:36:00 +0000

Ingredients

2 tsp dry active yeast
1 tsp sugar
1/2 cup water
2 1/2-3 cups flour, divided
1/2 tsp salt
1/4 cup olive oil
1/3 cup plain sour cream or plain yogurt
1 large egg

INSTRUCTIONS

In a small bowl, combine the yeast, sugar and water. Stir to dissolve then let sit for a few minutes or until it is frothy on top. Once frothy, whisk in the oil, yogurt, and egg until evenly combined.
In a separate medium bowl, combine 1 cup of the flour with the salt. Next, pour the bowl of wet ingredients to the flour/salt mixture and stir until well combined. Continue adding flour, a half cup at a time, until you can no longer stir it with a spoon (about 1 to 1.5 cups later).
At that point, turn the ball of dough out onto a lightly floured surface and knead the ball of dough for about 3 minutes, adding small amounts of flour as necessary to keep the dough from sticking. You'll end up using between 2.5 to 3 cups flour total. The dough should be smooth and very soft but not sticky. Avoid adding excessive amounts of flour as you knead, as this can make the dough too dry and stiff.
Loosely cover the dough and let it rise until double in size (about 1 hour). After it rises, gently flatten the dough into a disc and cut it into 8 equal pieces. Shape each piece into a small ball.
Heat a large, heavy bottomed skillet over medium heat. Working with one ball at a time, roll it out until it is about 1/4 inch thick or approximately 6 inches in diameter. Place the rolled out dough onto the hot skillet and cook until the bottom is golden brown and large bubbles have formed on the surface (see photos below). Flip the dough and cook the other side until golden brown as well. Stack the cooked flat bread on a plate and cover with a towel to keep warm as you cook the remaining pieces. Serve plain or brushed with melted butter and sprinkled with herbs!

Taralli Dolci

noreply@blogger.com (Mirella Patzer) — Thu, 20 Apr 2017 22:03:00 +0000

Taralli Dolci

8 cups flour

1 ½ tablespoons baking powder

6 eggs, separated

1 1/3 cup sugar

9 ounces olive oil or melted butter

2 tsp anise extract

A pinch of salt

Beat egg whites and set aside. Beat egg yolks and sugar. Add sugar, oil or butter, anise extract, and pinch of salt. Fold in egg whites. Add flour. Form into rings or knots. Boil. Bake at 300 degrees.

Icing
3 C confectioners sugar (powdered sugar)
4T lemon juice
1 tsp vanilla extract
4T milk or water

Dip the top of the cookie into the icing and decorate with colored sprinkles before the icing dries.

Nonna's sweet buns

noreply@blogger.com (Mirella Patzer) — Wed, 30 Dec 2015 18:23:00 +0000

My grandkids love these sweet buns. They refer to them as Nonna's pa-pa. In reality, they are a copycat recipe for the Golden Corral's Buns!

Ingredients

1 package dry yeast

1/4 cup warm water

1/3 cup sugar

1/4 cup butter

1 teaspoon salt

1 cup milk

1 egg slightly beaten

4 1/2 cups all purpose flour

Mix all the ingredients into your bread maker. Set it for the dough cycle and let it knead. When it's ready, remove the dough, form it into balls, and then let it rise for another 45 minutes.

Bake in a 375 degree oven for 18 to 20 minutes or until golden. When you take them out of the oven, brush them with butter. Enjoy!

Bolognese Sauce - Authentically from Northern Italy!

noreply@blogger.com (Mirella Patzer) — Sun, 25 Oct 2015 15:53:00 +0000

1 1/2 cups diced Onion
3/4 cup diced Celery
2 1/2 lb Ground Beef or Veal or a mixture of both
3/4 cup Dry White Wine
1 1/2 cups Beef Stock
2 tbsp chopped Parsley
Parmigiano-Reggiano
3/4 cup diced Carrot
3 tbsp Tomato Paste
1 1/2 tbsp minced Garlic
1 cup milk
1 lb Pasta (cooked to al dente)
Olive Oil

ButterSalt & Pepper

Directions

Heat the olive oil and butter on medium until the butter is melted and blended.

Stir in the chopped celery, carrot, onion, salt and pepper.
Cook until all the vegetables are nice and carmelized.
Raise the temperature on the burner and then add all the meat,

Let it brown, approximately 5 to 10 minutes.

Add the tomato paste and stir and blend it in. Let it cook for a few more minutes.

Add garlic with wine and cook to reduce for several minutes.
Add the beef stock and turn heat down to low.
Cook, partly covered, and let the liquid evaporate.
That's when to add the milk and let it simmer for 30 to 40 minutes or so.
Add a touch more milk as the sauce reduces.
Stir in parsley.
Season with sea salt and pepper before serving.
It is traditionally served on tagliatelli pasta or penne - a hearty pasta that can bear the weight of the sauce.

Garnish with the real parmiggiano/reggiano cheese and serve.

Potato Gnocchi

noreply@blogger.com (Mirella Patzer) — Mon, 22 Dec 2014 22:26:00 +0000

Christmas will be here in two days. For my Christmas Eve menu, one of the dishes I'll be serving is Gnocchi. Here's my favourite tried and true recipe as my Christmas gift to you all! Buon Natale a tutti!

In typical Italian style, my recipe will make enough to serve twelve. If this is too much, you can either half the recipe, or freeze some for another day!

Ingredients:

6 pounds russet potatoes

4 cups all-purpose flour

2 large eggs

Pinch of salt

Directions:

Peel potatoes and then place them whole in a large pot.

Add cold water until they are all submerged.

Boil the potatoes until they are soft, approximately 45 to 50 minutes.

Drain and while they are still warm, pass them through a food mill or a ricer.

Place the potatoes on a clean board or a clean kitchen counter.

Make a well in the center of the potatoes and sprinkle with the flour.

Place the egg and salt in the center of the well and, using a fork, stir the egg into the flour and potatoes.

Bring the dough together, kneading gently until a ball is formed, and continue to knead for another 4 minutes, until the dough is dry to the touch.

Cut some dough off the main ball and roll it into a dowel about 3/4-inch thick.

Cut across the dowel into 1 inch long pieces.

Flick each piece down the tines of a fork to form the traditional gnocchi shape.

Repeat with the remaining dough.

When ready to serve the gnocchi, bring a minimum of 6 quarts of water to a boil.

Add two tablespoons of salt.

Drop the gnocchi into the boiling water and cook until they float. This will take about 4 to 5 minutes.

With a large slotteed spoon, carefully remove them from the water and toss into a pan with your favourite sauce. Toss gently for a few seconds until coated.

Sugar Cookies

noreply@blogger.com (Mirella Patzer) — Sat, 29 Nov 2014 16:03:00 +0000

Sugar Cookies

It wouldn't be Christmas without holiday shaped sugar cookies. Yum, yum. These sugar cookies are tender, a little chewy, and melt in your mouth good. I think it's the sour cream that gives them such an awesome taste. They taste especially great with your favourite cookie frosting and / or sprinkles.

INGREDIENTS

1 3/4 Cup Sugar

1 Cup Shortening or Butter or half a cup of each

3 Eggs

1 Cup Sour Cream

4 Cups Flour

1 Tsp. Baking Powder

1 Tsp. Baking Soda

1/4 Tsp. Salt

A dash of vanilla or almond extract

DIRECTIONS:

Preheat oven to 350 degrees.

Blend together the wet ingredients: the sugar, shortening, eggs, sour cream, and extract.

Sift together the dry ingredients: the flour, baking powder, baking soda, and salt.

Add to the wet ingredients.

Roll out the cookies. Cut them with your favourite cookie cutters. Top with sprinkles or fancy sugar.

Bake 8-12 mins.

The Best Banana Bread

noreply@blogger.com (Mirella Patzer) — Wed, 29 Oct 2014 19:22:00 +0000

Favourite Banana Bread

My husband loves banana bread. So over the years, I've experimented with numerous recipes. One of the best ones I've ever found is one I've tweaked and tweaked to perfection. This is it...

1 cup butter — softened
1/2 cup vegetable oil or melted butter
3 cups brown sugar
4 large eggs
3 cups bananas — mashed ripe (I used 8 ripened bananas)
1 cup sour cream — (I used light sour cream)
2 teaspoon vanilla extract
4 cups flour
2 teaspoon baking soda
1 teaspoon salt
Turbinado sugar or brown sugar to sprinkle on top of batter

1. With a mixer combine butter, oil, sugars, and eggs until smooth.

2. Add mashed bananas, sour cream, and vanilla, stirring together well.

3. Mix in flour, baking soda, and salt, stirring until it is blended. Do not over mix.

4. Pour into 3 well-greased standard loaf pans to about 3/4 full.

5. Sprinkle Turbinado or brown sugar generously over top of batter, using your hand to gently pat some of it into the batter.

6. Bake at 325° F for about 1 hour or until the center of the loaf reaches 205° on an instant read thermometer.

7. Allow bread to cool in pans for about 20 minutes.

Nutella Popsicles

noreply@blogger.com (Mirella Patzer) — Sun, 01 Jun 2014 16:11:00 +0000

Decadent! Make these, make these right now!

Ingredients:

3/4 cup of Nutella
1/2 cup of Sweetened Condensed Milk
1 cup of Whole Milk
1/2 cup of Heavy Cream

Directions:

1. Place all ingredients in a blender and blend until smooth.

2. Pour mixture into popsicle molds and pop them in the freezer overnight.

The Most Decadent Chocolate Cake

noreply@blogger.com (Mirella Patzer) — Sun, 25 Aug 2013 23:23:00 +0000

This is a gooey, delicious, moist cake, and easy to make. Very decadent indeed. It's also known as a Texas Sheet Cake, but when I made it in the Jelly Roll sheet, the cake overflowed in my oven. Goodness, they must have bigger jelly roll pans in Texas than they do here in Canada. Now I make it in a casserole or rectangle cake pan. Trust me, it's OMG Good!

Ingredients:

1 cup butter
1 cup water
1/4 cup cocoa
2 cups sugar
2 cups flour
1/8 teaspoon salt
2 eggs
1 teaspoon baking soda
1/2 cup sour cream
1 teaspoon vanilla

Frosting

1/2 cup butter
1/4 cup cocoa
1/4 cup plus 2 tablespoons milk
1 box (1 pound) confectioners' sugar, sifted (4 1/4 cups sifted)
1/2 teaspoon vanilla
1/2 cup chopped pecans, optional

Preparation:

Cake

Combine 1 cup butter, water, and 1/4 cup cocoa in saucepan over medium heat; heat until butter melts. Add sugar, flour, salt, eggs, soda, sour cream, and 1 teaspoon of vanilla; mix well. Pour into greased large cake pan. You can use a 15x10x1-inch jelly roll pan. Bake at 350° for about 20 minutes, or until a toothpick inserted in the center comes out clean. Frost while still hot.

Frosting

Combine 1/2 cup of butter, 1/4 cup of cocoa, and milk in a saucepan; bring to a boil. Add the confectioners' sugar and 1/2 teaspoon of vanilla mix well with electric mixer. Stir in pecans, if using, and pour over the cake. Spread to cover the hot cake.

The Best Pizza Dough

noreply@blogger.com (Mirella Patzer) — Mon, 12 Nov 2012 19:46:00 +0000

I have spent years searching for a great pizza dough recipe - one that is moist and has a bit of a chewy texture, and honing it until I was satisfied. Here it is:

5 1/2 cups flour (I use bread flour but all purpose works well too.)

2 1/2 cups water

2 teaspoons sea salt

2 tbsp sugar

2 tbsp olive oil

16 gm yeast (2 packages)

1/2 cup semolina (If you don't have semolina, adjust the flour to 6 cups)

Dissolve salt and sugar in warm water. Add flour to water and mix on low speed for 2 minutes. Let sit for 30 minutes. Add oil and yeast and mix on low speed for 2 minutes, and then on high speed for anothr 2 minutes. Dough should be tacky but not wet. Divide into 4. Roll into balls, but don't overwork because this will toughen the dough. Cover and proof overnight in fridge. Don't proof any extra balls of dough. These can be wrapped in plastic and frozen for up to 6 months in zip lock bags. Defrost at room temperature for 3 hours or in fridge overnight.

Use my recipe for great pizza sauce! Together they make a great restaurant quality pizza.

Brown Sugar Pound Cake

noreply@blogger.com (Mirella Patzer) — Fri, 09 Nov 2012 23:33:00 +0000

Cake
3 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
1 teaspoon vanilla

1 1/2 cups (3 sticks) butter, softened, plus additional for greasing the pan
2 cups brown sugar
1/2 cup white sugar
5 eggs

1. Heat the oven to 325 degrees. Grease and flour a 10-inch tube pan.

2. In a mixing bowl, combine the flour, baking powder and salt and stir with a fork; set aside. Into a small bowl, pour the milk and add the vanilla; set aside.

3. With a mixer, beat the butter at high speed until light and fluffy. Add the brown sugar in three batches then add all of the white sugar, beating after each addition. Add the eggs one by one, beating well after each addition.

4. Reduce the speed to low and add half of the flour mixture and then half the milk, beating until the flour or milk has disappeared into the batter. Add the rest of the flour and the rest of the milk in the same way. Quickly scrape the batter into the tube pan and bake until the cake is nicely browned at the edges, springs back when lightly touched at the center, and a wooden skewer inserted into the center comes out clean, about 1 hour and 10 minutes.

5. Remove the pan from the oven and leave it on a wire rack for 20 to 30 minutes. Loosen the cake from the pan with a table knife and turn it out onto a wire rack or plate, then leave it to cool completely. When cool, glaze with caramel glaze.

Carmel Glaze

2 tablespoons butter

½ cup firmly packed brown sugar

2 tablespoons of milk or Bailey’s Liquor

Combine in a saucepan and bring to a boil. You can double the recipe if you like lots of sweetness!

Chicken Breasts in Sweet Chili Sauce

noreply@blogger.com (Mirella Patzer) — Thu, 01 Nov 2012 22:44:00 +0000

Ingredients:

2 tablespoons Thai style sweet chili sauce
1/2 teaspoon Dijon mustard
4 boneless chicken breast halves (or you can use an equivalent amount of chicken tenders)
salt and pepper
2 tablespoons butter
1 tablespoon lemon juice

Directions:

Pound chicken breast to an even thickness.

In a small bowl, combine the sweet chili sauce, mustard, and lemon juice, set aside.

Season both sides of the chicken breast with salt and pepper.

In a large skillet, melt butter over medium-high heat, when foam cooks down, add chicken breast.

Cook 5 minutes on each side.

Add 1 tbs. water and shake skillet to loosen browned chicken bits.

Push chicken to one side of skillet.

Add sweet chili sauce mixture.

Shake to coat the chicken with the sauce.

Cook until the sauce is reduced to just a glaze. (30-40 seconds).

Transfer chicken to a serving dish and serve with vegetables and rice.

A Great Pizza Sauce

noreply@blogger.com (Mirella Patzer) — Mon, 16 May 2011 16:03:00 +0000

One of my best friends, Sandra Falconi, gently reminded me yesterday, that it's been a while since I've posted a new recipe. So Sandra, this one is for you.

I'm trying to perfect my pizza, so I've been experimenting with pizza sauces. Here is a recipe I've been experimenting with that turned out great.

Ingredients

1 (15 ounce) can tomato sauce. I used Primo Hot and Zesty

1/4 cup broth or water

1 teaspoon sugar

1/4 teaspoon dried oregano

1/4 teaspoon dried basil leaves

1/4 teaspoon dried thyme

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon salt

1/8 teaspoon black pepper

1 whole bay leaf

1/2 teaspoon lemon juice

Pinch of cayenne or chili pepper

Instructions

1. Combine all the ingredients in a small saucepan.

2. Cook over medium heat until the sauce reaches a boil.

3. Turn down the heat to simmer. Cover the pot and cook for 45 minutes more.

4. Sauce makes enough for two large pizzas. For a wonderful pizza crust, click here: Mamma's Pizza Crust

Turtle Bars

noreply@blogger.com (Mirella Patzer) — Sun, 22 Aug 2010 01:34:00 +0000

These are an all time favourite - terrificallly easy and very, very naughty. You can whip them up in minutes.
2 cups all-purpose flour
3/4 cup light brown sugar, packed
1/2 cup butter, softened
1 1/2 cups pecan halves
1/2 cup light brown sugar, packed
2/3 cup butter
1 1/2 cups milk chocolate chips

Preparation:
Combine flour, 3/4 cup brown sugar and 1/2 cup butter; blend until crumbly. Pat mixture firmly onto bottom of ungreased 9x13-inch baking pan. Sprinkle pecan halves over the unbaked crust. Set aside.

In small saucepan, combine 1/2 cup brown sugar and 2/3 cup butter. Cook over medium heat, stirring constantly, until mixture begins to boil. Boil for one minute, stirring constantly. Drizzle hot the caramel mixture over pecans and crust. Bake at 350° for 18 to 20 minutes or until caramel layer is bubbly and crust is light brown. Remove from oven and immediately sprinkle with chocolate chips. Use a small spatula or butter knife to spread chips evenly as they melt. Cool completely before cutting into squares.

Marinara Sauce

noreply@blogger.com (Mirella Patzer) — Tue, 27 Jul 2010 18:16:00 +0000

Marinara Sauce

Marinara in Italian means marine. So a marinara sauce is a meatless sauce and is often the base for other sauces including those that are seafood based.

Here's one recipe I really like. If you don't like garlic as much as I do, feel free to reduce the number of cloves. You can also omit some of the ingredients too. It's hard to go wrong with pasta.

So enjoy and if you like it, please do let me know.

Ingredients:

6 to 8 crushed garlic cloves

2 (28-ounce) cans crushed tomatoes

2 tbsp balsamic vinegar

1 teaspoon brown sugar

¼ teaspoon red pepper flakes

1 teaspoon dried parsley

1 teaspoon dried sweet basil

1 teaspoon oregano

1 bay leaf

Directions:

1. Saute garlic in olive oil until lightly golden. Do not let it burn or it will make your sauce very bitter.

2. Add remaining ingredients. Bring to boil then reduce heat to low and simmer for 30 minutes.

3. Remove bay leaf before serving.

Banana Muffins

noreply@blogger.com (Mirella Patzer) — Wed, 09 Jun 2010 17:08:00 +0000

We've been making these banana muffins for several years. They're simple and they're tried and true.

Ingredients:
2 cups all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 medium banana, mashed
1/2 cup milk
1/3 cup oil
1 egg, slightly beaten

Preheat oven to 375 degrees. For large muffins only grease 9 muffin cups. Fill the other three cups 1/2 way with water. In a medium bowl, combine the first 6 ingredients. Stir in remaining ingredients only until moistened. Spoon batter into muffin cups. Bake for 15 to 20 minutes. Immediately remove from pan and serve warm. Muffins can be reheated when wrapped in a paper towel and put in the microwave for approximately 15 seconds depending on the microwave watage.

Vintage Recipe - Cocoa Sponge Cake

noreply@blogger.com (Mirella Patzer) — Fri, 23 Apr 2010 08:17:00 +0000

Today's vintage recipe comes from the cookbook, Chocolate and Cocoa Recipes by Miss Parloa

COCOA SPONGE CAKE

3 eggs,

1 ½ cups of sugar
½ a cup of cold water
1 teaspoonful of vanilla
1 ¾ cups of flour
¼ a cup of Baker's Cocoa
2 teaspoonfuls of baking powder
1 teaspoonful of cinnamon.

Beat yolks of eggs light, add water, vanilla and sugar; beat again thoroughly; then add the flour, with which the baking powder, cocoa and cinnamon have been sifted. Fold in the stiffly beaten whites of the eggs. Bake in a rather quick oven for twenty-five or thirty minutes.

I LOVE COMMENTS

California Tossed Salad

noreply@blogger.com (Mirella Patzer) — Fri, 23 Apr 2010 06:06:00 +0000

California Tossed Salad is a beauty to behold.

According to my recipe book, EVEN MORE RECIPES FROM THE BACKS OF BOXES, BOTTLES, CANS, AND JARS by Ceil Dyer, it was first served many years ago in the executive restaurant at MGM Studios in Hollywood. Later, it was adapted for a national ad by the Diamond Walnut Company.

I've been known to make substitutions based on my family's likes and dislikes and it always comes out good.

Ingredients

1/2 cup large walnut pieces
1/3 cup salad oil
1 teaspoon seasoned salt
3 tablespoons lemon juice
1 teaspoon granulated sugar
1/4 teaspoon marjoram, crumbled
1/4 teaspoon dill weed
1 1/2 quarts torn mixed salad greens
6 ounces cooked shrimp (or one 5 ounce can drained)
1 large tomato cut in wedges
1/4 cup radish slices
2 tablespoons chipped chives or green onion
1 tin manadarin slices drained
1/4 cup cheese cubes

Toast walnuts lightly in a small skillet over low heat with 1 teaspoon oil, stirring frequently, about 5 minutes. Remove from heat; sprinkle with 1/4 tsp seasoned salt. Cool. Beat together remaining oil, salt, lemon juice, sugar, marjoram, and dill weed. In a large bowl, combine greens, shrimp, tomato, radishes, olives, and chives. Stir dressing; pour over salad. Toss until evenly coated. Add walnuts and mandarins; toss again. Sprinkle with cheese. Serve at once.

I've been known to substitute peas for the shrimp and strawberries for the mandarin orange slices. Have fun with this recipe. It's very good.

Sunmaid Raisin Oaties

noreply@blogger.com (Mirella Patzer) — Fri, 16 Apr 2010 06:50:00 +0000

If you were to see my recipe card for this cookie, it's badly stained and barely legible. It's been made so often that I'm surprised it's still intact. I remember taking the recipe from the back of a bag of Sunmaid raisins. It's a huge family favourite!

Sunmaid Raisin Oaties

1 1/2 cups butter
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
1 1/2 teaspoon vanilla
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 cups oats
1 cup raisins

Cream together butter, sugar, eggs, and vanilla. Stir in flour, salt, baking soda, and oats. Mix well. Stir in raisins. Drop by tablespoon onto lightly greased baking sheets. Bake above the oven center at 350 for 10 to 12 minutes Cookies should be chewy. Makes about 36 cookies.

Vintage Recipe - Perfect Corn Bread

noreply@blogger.com (Mirella Patzer) — Fri, 09 Apr 2010 06:13:00 +0000

Today's recipe comes from the 1905 cookbook, A Little Cook Book for a Little Girl by Caroline French Benton.

Perfect Corn Bread

1 large cup of yellow corn-meal.

1 small cup of flour.
1/2 cup of sugar.
2 eggs.
2 teaspoonfuls of baking-powder.
3 tablespoonfuls of butter.
1 teaspoonful of salt.
Flour to a thin batter.

Mix the sugar and butter and rub to a cream; add the yolks of the eggs, well beaten, and then half a cup of milk; then put in the baking-powder mixed in the flour and the salt, and then part of the corn-meal, and a little more milk; next fold in the beaten whites of the eggs, and if it still is not like ``a thin batter,'' put in a little more milk. Then bake in a buttered biscuit-tin till brown, cut in squares and serve hot. This is particularly good eaten with hot maple syrup.