This is a Blog about a bit of everything. I will review books, share my life, my photography and my other hobbies. I will share fun food, a few recipes and things I have done in my spare time.
Life is fun! Don't waste a single moment of it.
Till next time......
We used to live near Sharptown, MD. Every year the firemen held their annual carnival. It was famous all over the area. Everyone knew what you were referring to when you mentioned the Sharptown Fireman's Carnival. Equally famous were their oyster fritters. We used to eat them between two pieces of white bread. This recipe was cut down from their original recipe that used a gallon of oysters and made 25-27 fritters.
Sometimes you see a recipe that takes you right back to your childhood. My Grandpa was Irish and my Grandma was German. So there was always a mix of delightful food that came from her kitchen. This came from my Grandma's side. Cuisines from Germany, the Czech Republic, the Ukraine and that area; seemed to intermingle a lot. Grandma served it over buttered noodles. So good!
3 T margarine
2 medium onions
1 1/2 lb beef, cut into cubes
2 to 3 tsp paprika
1/2 tsp caraway seeds
salt to taste
In a Dutch oven, sautee onions in margarine until light yellow. Add beef, paprika, caraway seeds, and salt. Continue cooking until beef releases its juices. Add water to cover meat. Simmer until soft -11/2 to 2 hours. Keep adding water so meat stays covered.
2 T flour
1 c sour cream
Mix flour into sour cream. Stir into goulash and simmer until it thickens. Serve over noodles or dumplings.
Do you ever have a night where you just can't get to sleep? That was me last night and yes, I saw the moon.(and the stars, trees, cars, etc.) My brain just kept running and never stopped on any one subject. But I could not get to sleep, so today I'm like a zombie. Tonight I will sleep like a log!!
If you are like me, making cannoli is not high on you priority list. They are work in my book. So here is a dip that gives you that flavor without all the work.
2 cups whole milk ricotta
1 1/2 cups confectioners' sugar
1 tablespoon orange zest
3/4 cup mini chocolate chips
Mix the ricotta, confectioners' sugar and orange zest in a bowl. Fold in the chocolate chips. Crispy wonton triangles, cinnamon pita chips, cinnamon graham crackers or your favorite cookies, for dipping. For those of you who may be dieting, here is the nutritional data for you: 258 calories per half cup serving and 35.2 carbohydrates per half cup. 8 appetizer 1/2 cup servings.
I would call these truffles except that word denotes chocolate and there is no chocolate in these fabulous little bits of goodness. How can anyone resists these morsels of deliciousness?
2 cups dried dates, pitted
1/4 cup walnuts
1 teaspoon vanilla extract
1/2 cup unsweetened shredded coconut
In a food processor, pulse the dates to create a thick paste. Add the walnuts, vanilla and 1/4 cup of the coconut and pulse until incorporated and a thick paste forms again. Using a spatula, transfer the date mixture to a medium bowl. Pour the remaining 1/4 cup coconut into a separate small, shallow bowl.
Using a spoon, scoop out about 2 tablespoons of the date mixture and, with clean hands, work into a small ball. Coat the date ball with the coconut in the bowl, delicately pressing the coconut onto the ball. Continue with the remaining date mixture and coconut. Serve in mini paper cupcake liners. Store in an airtight container for up to 1 week.
If you see this sign and want a sandwich you won't easily forget; you have to stop in. They have a Cheese Frenchee sandwich that is to die for. This is not for the calorie conscious person, as you will soon realize.They also make a Tuna Frenchee.
6 slices white bread
6 slices American Cheese
1/2 cup milk
3/4 cup flour
1 tsp salt
Corn Flakes crumbs
Oil for deep frying the sandwiches.
Make 3 sandwiches, spread bread with mayonnaise and use 2 slices of cheese per sandwich. Close the sandwiches and trim off the crusts. Then cut the sandwiches diagonally in quarters.Combine flour, milk, egg and salt. Dip sandwiches in egg mixture and coat in corn flake crumbs and deep fry in 375F oil. Drain on absorbent paper. Serve with dill pickles.
What is the most decadent dessert candy you can think of? For me.....it's chocolate truffles. They just melt in your mouth and are so easy to make. Why not make a few and impress your friends with this deliciousness. Read recipe directions through before starting to make these. Very important.
7 ounces, weight Bittersweet Chocolate
1 Tbsp light corn syrup 1/3 cup Heavy Cream 1/4 teaspoon Salt 1/4 cup Unsweetened Cocoa Powder 1/4 teaspoon Cayenne Pepper (Optional)
Break the chocolate into pieces and place in a small saucepan. Pour the heavy cream and the salt into the pan and set over medium heat. Once the chocolate starts to melt, stir until the mixture is very smooth. Move the pan to the refrigerator and chill until firm, approximately 2 hour. In a small bowl, mix the cocoa powder and cayenne together. Set aside. Once the chocolate is firm to the touch, use a small 2-teaspoon cookie scoop to form balls. Use your hands to quickly roll the balls and smooth out the creases. Your hands will get very chocolaty, so you may want to wear plastic gloves. Place the balls in the bowl of cocoa powder and roll around to thoroughly coat. Then store them in an airtight container until ready to serve. Serve the chocolate truffles at room temperature. Set them out on the counter about 30 minutes before serving. They can be stored in the fridge for up to 2 weeks. Can be frozen by wrapping in plastic wrap and putting in an airtight container. Thaw in the plastic wrap when ready to use. 20 Servings
This is a Horseshoe Crab. It can be found along the Delaware Bay Beach about May. They come ashore to mate. I mean thousands of them come ashore. They make quite a mess and stench. If they don't make it back to the bay, they die. Several trucks have to go along the beach later on and pick them all up. It is a several days job, just on the Slaughter Beach, DE. area. The dead crabs were then used to make fertilizer in the 1990s. I tell you this, because my son was out beach combing one day and he found one of them. That in itself, is not a big deal. But in the debris that washed up with the tide, he found one that is only 1/4 of an inch big. It is perfect in every respect. It was immediately put in a plastic display case so it would not break or get lost.
Many years ago, I went to a restaurant in Salisbury, MD. I had the most delicious sweet potato mash I had ever had. At least up to that point of my young life. I was used to mashed sweet potatoes with butter and a little brown sugar. That's it. So my culinary world was widened that night.
Sweet Potato Mash
6 medium sweet potatoes, cooked and mashed
3-4 Tbsp brown sugar, to taste 1/2 tsp cinnamon 1/4 tsp ground nutmeg
2 tsp orange zest
1/4 lb butter
Add: 1/4 to 1/2 cup fresh orange juice, to make the potatoes light and fluffy. More if needed. Mix the last 6 ingredients with the sweet potatoes and bake at 350F for 30 minutes. Makes 6-8 servings.
If you like a topping on your casserole, here is a quick topping to put on before baking.
1 cup brown sugar
1/2 cup flour
6 Tbsp cold butter
1 cup pecans, chopped
Cut butter into flour and sugar. Add the pecans and sprinkle on the sweet potato casserole. Bake at 350F for 30-40 min.
This is so fun. The finished bowl will look like this or you can make it any shape you want. How can you not want one of these for your kids to use or for your den. Yes, it has a little hole in the bottom of it. That's what a piece of tape is for.You can also form it over a bowl once it is hot and it won't have the scalloped effect. Just a bit of vintage for you.
Are you a crafty sort of person? If you are, here's fun idea and it only costs $5. + tax at the Dollar Tree Store. Any three plates will work with 2 candle sticks. You just have to glue them together with E6000 adhesive. Isn't it beautiful. It's not only for cakes, cookies, candy, etc. But can you imagine how pretty it would be at Christmas time with some pine boughs and ornaments as a centerpiece? Or perhaps a lot of little gourds at Halloween with a small pumpkin on the top tier. Or just make it a 2 tier stand for only $3. + tax.
How's this for a cute denim cover for a wine bottle when you are attending a gathering of any kind. You can recycle a pair of jeans and lo and behold, look what you have. Even has a pocket for a cork opener. Kudos to that inventive woman. Sadly it was not me, but I do appreciate the creativity.
I wondered what I could do to preserve the many family recipes and the cherished recipes from friends. Every so often my children would call and ask for a certain recipe or did I have "that" recipe. So I decided to write a cookbook for the family that they could keep and refer to when they needed "that" recipe. It was a labor of love and took me 2 years and many re-reads for errors. (I still missed a few errors) It is now their "go to" cookbook. I didn't just give them a cookbook, I gave them family love from 5 Generations to keep forever.
Obatzda is by no means healthy - it's basically cheese and butter - but the great thing about it is that at least it can be made from all natural, high quality ingredients. And that orange color? It doesn't come from the cheese - nope, that's the paprika that gives it it's bright hue. The type of paprika that you use in this dish will have the biggest impact on the flavor. In Bavaria, we use a type of sweet Hungarian paprika - as opposed to smoked paprika, or just "plain" paprika that does not have a lot of flavor, but is used primarily for color. Get Hungarian paprika for this recipe, if you can.
1 cup camembert cheese, rinds removed and softened to room temperature
1/4 cup Frischkäse
(if not available substitute a 1:1 mixture of cream cheese and sour cream)
1/4 cup unsalted butter, softened
1 Tbsp sweet paprika
pinch of salt
couple grinds of pepper
thin slices of red onion
sprinkling of chives
First, it is easiest to cut the rinds off the camembert when it is cold, then leave the insides of the cheese in a bowl at room temperature for a couple of hours to soften and become slightly runny. Once the cheese has softened, mix in all the other ingredients - you can do this by hand, no mixer necessary. It's okay if there are small chunks of butter that do not completely mix into the cheese. Try to get the cheese mixture somewhat smooth, but it's not going to be perfect - and that's how it's served in beer gardens and restaurants in Germany- often a little lumpy with pea-sized pockets of cold butter dotted throughout- so it will be authentic! Top the cheese dip with the slices of red onion and chives. Serve with pretzels. Obatzda can be served room temperature, or cold, straight out of the refrigerator.