Ingredients:
Cake:
6 large eggs
1 c. sugar
1 tsp. vanilla extract or essence
4 oz unsweetened baking chocolate, melted
1 c. flour, sifted
Syrup:
1/4 c. sugar
1/3 c. water
2 tbsp. Kirsch
Filling:
1 1/2 c. confectioners' sugar / icing sugar
1/3 c. unsalted butter
1 large egg yolk
2 tbsp. Kirsch
Topping:
2 c. canned sour cherries, drained
2 tbsp. confectioners' / icing sugar
1 c. heavy cream, whipped
8 oz. semisweet chocolate
CAKE: Beat eggs, sugar, and vanilla together until thick and fluffy, about 10 minutes. Alternately fold chocolate and flour into the egg mixture, ending with flour. Pour the batter into 3 8-inch cake pans that have been well greased and floured. Bake in a preheated 350 degree F. oven for 10 to 15 minutes or until a cake tester inserted in the center comes out clean. Cool cakes in pans for 5 minutes; turn out on racks to cool completely.
SYRUP: Make syrup by mixing together sugar and water and boiling for 5 minutes. When syrup has cooled, stir in kirsch. Prick the cake layers and pour syrup over all 3 layers.
FILLING: To make the butter-cream filling, beat together sugar and butter until well blended. Add egg yolk; beat until light and fluffy, about 3 to 5 minutes. Fold in Kirsch.
CAKE ASSEMBLY: To assemble cake, place 1 layer on a cake plate. Spread with butter cream filling. Using 3/4 cup of the cherries, which have been patted dry, drop cherries evenly over cream. Place second layer on cake. Repeat. Place third layer on top. Fold 2 tablespoons confectioners' sugar into the whipped cream. Cover the sides and top of the cake with whipped cream.
Decorate top of cake with remaining 1/2 cup cherries. To make chocolate curls from chocolate bar, shave (at room temperature) with a vegetable peeler. Refrigerate curls until ready to use. Press chocolate curls on sides of cake and sprinkle a few on the top. Chill until serving time.
Friday, October 23, 2009
Apfelpfannkuchen (Apple Pancakes)
Ingredients
Batter:
1 1/4 c. sifted all-purpose flour
2 tbsp. sugar
1 tsp. baking powder
1/4 tsp. salt
1 1/4 c. milk
1 extra large egg
1 tbsp. melted unsalted butter or margarine
1/2 tsp. vanilla extract
Apple Mixture:
3 medium-sized Golden Delicious or tart cooking apples (about 1 1/4 pounds)
2 tbsp. sugar mixed with 1 teaspoon ground cinnamon and 1/4 teaspoon freshly grated nutmeg
1 tbsp.n freshly squeezed lemon juice
2 tbsp. unsalted butter or margarine
1/4 cup water
Topping:
2 tablespoons Vanilla Sugar or Vanilla 10X sugar
Directions
For the pancake batter: Sift the flour, sugar, baking powder, and salt into a small mixing bowl and make a well in the center. Whisk the milk, egg, melted butter, and vanilla until smooth in a 1-quart measure. Pour into the dry ingredients, and whisk until creamy. Cover and let stand while you prepare the apples.
For the apple mixture: Quarter each apple, then peel, core, and slice each quarter crosswise 1/8-inch thick, letting the slices fall into a large mixing bowl. Add the sugar mixture and lemon juice and toss well. Melt the butter in a heavy 12-inch skillet over moderate heat, then let it foam up and subside. Add the apple mixture and saute 2 minutes, stirring often. Pour in the water, reduce the heat to low, cover, and cook 5 minutes. Uncover, raise the heat to moderate and boil, uncovered, shaking the skillet often, for 1 1/2 to 2 minutes, just until all juices boil away. Scoop the skillet mixture into a 1-quart measure and reserve.
Preheat the oven to 150 to 200 degrees F.
To cook the pancakes: Generously oil the bottom and sides of a well-seasoned 10-inch omelet pan or spray with nonstick vegetable cooking spray and set over moderate heat for 1 minute. Remove the pan from the heat, pour in a scant 1/3 cup of the pancake batter, and tilt the pan first to 1 side, then to another, until the batter coats the bottom of the pan in a thin, even layer. Set the pan on a hot pad on the counter, then by hand, arrange 1/2 cup of the apple slices on top of the batter in the pan, distributing them as evenly as possible. Pour in another scant 1/3 cup batter, covering the apples as uniformly as possible. Tilt the pan gently to distribute the batter more evenly, if necessary.
Set the skillet over moderate heat and cook the pancake, uncovered for 1 minute. Reduce the heat to low and cook, uncovered, 2 minutes longer, until the pancake has dried around the edge and holes begin to appear on top. Spray a small, thin-bladed spatula with the cooking spray, carefully loosen the pancake around the edge, then shake the pan over the heat several times until the pancake moves freely. Quickly spray a large, flat round plate with the cooking spray and ease the pancake onto it right side up. Using potholders to protect your fingers, invert the omelet pan on the plate, then invert once again so the pancake is in the pan uncooked side down. Set over moderate heat and cook the pancake, uncovered, for 2 minutes. Slide onto a large round, ovenproof plate, cover with foil, and set in the warm oven. Cook the remaining pancakes the same way, recoating the skillet with cooking spray before each new pancake. As each new pancake finishes cooking, slide on top of the foil covered pancake, top with more foil and return to the warm oven. When ready to serve, slide each pancake onto a heated plate and dust with vanilla sugar.
Broiler method: Set the broiler rack 6 to 7 inches below the heating element and preheat the broiler. Follow the basic recipe, but be sure that the omelet pan or skillet you use has a flameproof handle. As soon as a pancake has browned 3 minutes in the skillet on top of the stove, transfer to the broiler and broil 3 to 3 1/2 minutes, until nicely tipped with brown. Carefully loosen the pancake around the edge with a spatula, ease right side up onto a large round plate, cover with foil, and keep warm. Cook the 3 remaining pancakes the same way. Dust with sugar and serve.
Batter:
1 1/4 c. sifted all-purpose flour
2 tbsp. sugar
1 tsp. baking powder
1/4 tsp. salt
1 1/4 c. milk
1 extra large egg
1 tbsp. melted unsalted butter or margarine
1/2 tsp. vanilla extract
Apple Mixture:
3 medium-sized Golden Delicious or tart cooking apples (about 1 1/4 pounds)
2 tbsp. sugar mixed with 1 teaspoon ground cinnamon and 1/4 teaspoon freshly grated nutmeg
1 tbsp.n freshly squeezed lemon juice
2 tbsp. unsalted butter or margarine
1/4 cup water
Topping:
2 tablespoons Vanilla Sugar or Vanilla 10X sugar
Directions
For the pancake batter: Sift the flour, sugar, baking powder, and salt into a small mixing bowl and make a well in the center. Whisk the milk, egg, melted butter, and vanilla until smooth in a 1-quart measure. Pour into the dry ingredients, and whisk until creamy. Cover and let stand while you prepare the apples.
For the apple mixture: Quarter each apple, then peel, core, and slice each quarter crosswise 1/8-inch thick, letting the slices fall into a large mixing bowl. Add the sugar mixture and lemon juice and toss well. Melt the butter in a heavy 12-inch skillet over moderate heat, then let it foam up and subside. Add the apple mixture and saute 2 minutes, stirring often. Pour in the water, reduce the heat to low, cover, and cook 5 minutes. Uncover, raise the heat to moderate and boil, uncovered, shaking the skillet often, for 1 1/2 to 2 minutes, just until all juices boil away. Scoop the skillet mixture into a 1-quart measure and reserve.
Preheat the oven to 150 to 200 degrees F.
To cook the pancakes: Generously oil the bottom and sides of a well-seasoned 10-inch omelet pan or spray with nonstick vegetable cooking spray and set over moderate heat for 1 minute. Remove the pan from the heat, pour in a scant 1/3 cup of the pancake batter, and tilt the pan first to 1 side, then to another, until the batter coats the bottom of the pan in a thin, even layer. Set the pan on a hot pad on the counter, then by hand, arrange 1/2 cup of the apple slices on top of the batter in the pan, distributing them as evenly as possible. Pour in another scant 1/3 cup batter, covering the apples as uniformly as possible. Tilt the pan gently to distribute the batter more evenly, if necessary.
Set the skillet over moderate heat and cook the pancake, uncovered for 1 minute. Reduce the heat to low and cook, uncovered, 2 minutes longer, until the pancake has dried around the edge and holes begin to appear on top. Spray a small, thin-bladed spatula with the cooking spray, carefully loosen the pancake around the edge, then shake the pan over the heat several times until the pancake moves freely. Quickly spray a large, flat round plate with the cooking spray and ease the pancake onto it right side up. Using potholders to protect your fingers, invert the omelet pan on the plate, then invert once again so the pancake is in the pan uncooked side down. Set over moderate heat and cook the pancake, uncovered, for 2 minutes. Slide onto a large round, ovenproof plate, cover with foil, and set in the warm oven. Cook the remaining pancakes the same way, recoating the skillet with cooking spray before each new pancake. As each new pancake finishes cooking, slide on top of the foil covered pancake, top with more foil and return to the warm oven. When ready to serve, slide each pancake onto a heated plate and dust with vanilla sugar.
Broiler method: Set the broiler rack 6 to 7 inches below the heating element and preheat the broiler. Follow the basic recipe, but be sure that the omelet pan or skillet you use has a flameproof handle. As soon as a pancake has browned 3 minutes in the skillet on top of the stove, transfer to the broiler and broil 3 to 3 1/2 minutes, until nicely tipped with brown. Carefully loosen the pancake around the edge with a spatula, ease right side up onto a large round plate, cover with foil, and keep warm. Cook the 3 remaining pancakes the same way. Dust with sugar and serve.
Wednesday, October 14, 2009
Mother's Apple Crisp...
Ingredients:
4 cup of Sliced Apples
1/3 cup All-purpose flour
1/2 cup brown sugar
1 cup oatmeal
1 teaspoon cinnamon
1 Tablespoon lemon juice
1/4 cup butter or melted margarine
Salt as necessary
Directions:
Slice and peal apples
Put Sliced Apples in a baking pan and Sprinkle with lemon juice.
Combine all the dry ingredients with butter or melted margarine and mix with a fork until crumbly.
Sprinkle all this over apples and bake at 350 degrees for at least 30 minutes.
:) :)
Monday, February 23, 2009
Pot Roast
Large Potatoes, cut in half
Sliced Onion
Carrots
Garlic Salt
Onion Salt
Roast
(sorry about the lack of measurements.. this one is in my head.. i watched her make it for so long.. i just do it.. like with the beef stew)
1. Preheat oven to 325*
2. Place meat in roaster, stab with knife to allow juices to cook threw meat.
3. Fill with about half water (pot roast should be covered with water)
4. Cook for 4-5 hours, checking every hour or so, and flipping roast over.
Sliced Onion
Carrots
Garlic Salt
Onion Salt
Roast
(sorry about the lack of measurements.. this one is in my head.. i watched her make it for so long.. i just do it.. like with the beef stew)
1. Preheat oven to 325*
2. Place meat in roaster, stab with knife to allow juices to cook threw meat.
3. Fill with about half water (pot roast should be covered with water)
4. Cook for 4-5 hours, checking every hour or so, and flipping roast over.
Eggplant Casserole
1 lb. eggplant, peeled and diced
3 medium onions, chopped
1 egg, beaten
2 tea. salt
1 tea. Pepper
2 tbsp. butter
1 c. sour cream
1 c. grated cheese (your choice)
(for the cheese we always used american cheese from cutspring deli :P)
1. Preheat oven to 350F. Grease a 1 1/2-quart baking dish.
2. Combine eggplant and onion in a medium saucepan. Add water to a depth of 1/2-inch. Bring to a boil, reduce heat and simmer until eggplant is tender. Drain.
3. Combine egg and eggplant mixture in a large bowl. Add salt, pepper and butter and mix well.
4. Mix sour cream and cheese in a small bowl.
5. Spoon half the eggplant mixture into the dish. Add half the cheese mixture on top. Repeat layers. Bake 45 minutes.
3 medium onions, chopped
1 egg, beaten
2 tea. salt
1 tea. Pepper
2 tbsp. butter
1 c. sour cream
1 c. grated cheese (your choice)
(for the cheese we always used american cheese from cutspring deli :P)
1. Preheat oven to 350F. Grease a 1 1/2-quart baking dish.
2. Combine eggplant and onion in a medium saucepan. Add water to a depth of 1/2-inch. Bring to a boil, reduce heat and simmer until eggplant is tender. Drain.
3. Combine egg and eggplant mixture in a large bowl. Add salt, pepper and butter and mix well.
4. Mix sour cream and cheese in a small bowl.
5. Spoon half the eggplant mixture into the dish. Add half the cheese mixture on top. Repeat layers. Bake 45 minutes.
Sunday, February 22, 2009
Oma Thiele's Lady Fingers
(Oma Thiele, or Ethel, or if you were my brother you called her Grandma Apple because he couldn't pronounce Ethel, always made these the same night she made her pot roast with eggplant casserole, and broccoli and cheese and we would always sneak in the kitchen and steal the charms lolly pops out of her draw after wards too.. :P)
3 egg whites
1/3 c. powdered sugar
2 egg yolks
1/3 c. flour
1/8 tea. salt
1/2 tea. vanilla
Beat egg whites with hand or electric beater until stiff, but not dry. add powdered sugar gradually, while continuing to beat until mixture stands up in peaks. fold in egg yolks, which have been beaten until thick and lemon-colored. then fold in flour ad salt which have been sifted together. stir in vanilla. using a pastry bag with a plain hole tube, shape dough into strips 1" wide and 4 1/2" long on a cookie sheet covered with parchment paper. sprinkle powdered sugar. bake at 350. for 12 mins or until lightly browned. cool slightly then remove from paper. cool on cake rack. ( she served them with stewed strawberries yummm)
3 egg whites
1/3 c. powdered sugar
2 egg yolks
1/3 c. flour
1/8 tea. salt
1/2 tea. vanilla
Beat egg whites with hand or electric beater until stiff, but not dry. add powdered sugar gradually, while continuing to beat until mixture stands up in peaks. fold in egg yolks, which have been beaten until thick and lemon-colored. then fold in flour ad salt which have been sifted together. stir in vanilla. using a pastry bag with a plain hole tube, shape dough into strips 1" wide and 4 1/2" long on a cookie sheet covered with parchment paper. sprinkle powdered sugar. bake at 350. for 12 mins or until lightly browned. cool slightly then remove from paper. cool on cake rack. ( she served them with stewed strawberries yummm)
Oma Overfield's Strawberry Rhubarb Jam
(this is one of my alll time favorites!)
Ingredients:
4 cups rhubarb that has been thinly sliced
4 cups of fresh strawberries also sliced
4 tablespoons of lemon juice
1/2 teaspoon salt
10 cups of sugar
3 1/2 ounces (2 packages) of fruit pectin
In large pot combine all ingredients except the sugar. Cook over high heat until mixture comes to a full boil. Add sugar and keep stirring. Make sure sugar dissolves into mixture. Return to boil then boil for one minute. Don't forget to keep stirring to avoid sticking. Remove from the burner and skim off the foam with a spoon.
Spoon the hot jam into hot (preferably half-pint) canning jars. Leave 1/4 inch of space at the top. Wipe the jar rims and adjust the lids. Place the jars in a boiling-water canner for 5 minutes - remember that time begins when the water begins to boil. Remove the jars from canner and cool on racks.
Ingredients:
4 cups rhubarb that has been thinly sliced
4 cups of fresh strawberries also sliced
4 tablespoons of lemon juice
1/2 teaspoon salt
10 cups of sugar
3 1/2 ounces (2 packages) of fruit pectin
In large pot combine all ingredients except the sugar. Cook over high heat until mixture comes to a full boil. Add sugar and keep stirring. Make sure sugar dissolves into mixture. Return to boil then boil for one minute. Don't forget to keep stirring to avoid sticking. Remove from the burner and skim off the foam with a spoon.
Spoon the hot jam into hot (preferably half-pint) canning jars. Leave 1/4 inch of space at the top. Wipe the jar rims and adjust the lids. Place the jars in a boiling-water canner for 5 minutes - remember that time begins when the water begins to boil. Remove the jars from canner and cool on racks.
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