Posts Tagged ‘baking’


Posted: February 25, 2018 in Recipes

peach_duchenKuchen is a filling dessert and you can use virtually any of you favorite fruits. A dollop of whipped cream on top is an added treat!

8-10 servings
Prep: 20 min. Bake: 45 min.

1 cup all-purpose flour
1/4 cup confectioners’ sugar
1/4 teaspoon salt
1/2 cup butter

2 cans (one 29 ounces, one 15-1/4 ounces) sliced peaches, drained
2 eggs
1 cup sugar
1/4 teaspoon salt
3 tablespoons all-purpose flour
1 cup (8 ounces) sour cream

In a small bowl, combine flour, confectioners’ sugar and salt. Cut in butter to form a dough. Pat lightly into an ungreased 11×7-in. baking pan.
Arrange peaches over the crust; set aside. In another bowl, beat eggs. Whisk in the sugar, salt, flour and sour cream until mixture is smooth. Pour over the peaches.
Bake at 450° for 10 minutes. Reduce heat to 325°; bake 35 minutes more or until center is set. Serve warm or chilled. Store in the refrigerator. Yield: 8-10 servings.


Ptichie Moloko (Birds’ Milk Cake)

Posted: February 24, 2018 in Recipes
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For the sponge cake base:

3 Large eggs
1/2 cup of sugar
1/2 teaspoon of baking powder
1/2 cup of unbleached all purpose flour

For the Birds Milk:

1 cup water
2 teaspoons of agar agar
4 cups of powdered sugar
1/4 teaspoon of dry vanilla
3 egg whites (room temperature)
3 ounces of lemon flavored jello
2 Tablespoon of water

Butter Cream:

1/2 cup sugar
3 Tablespoons of milk (I used 2%)
3 egg yolks from large eggs
1/2 cup of unsalted butter (1 stick) Softened


1 cup of chocolate chips
1/2 cup of heavy whipping cream (see recipe below)


Pre heat your oven to 350F.
Butter up a 9″ round cake form.
In a stand mixer beat together 3 Large eggs and 1/2 cup of sugar, until pale and well blended.
Lower the speed to the lowest, add in 1/2 teaspoon of baking powder and 1/2 cup of flour.
With the help of a spatula transfer the batter to the prepared cake pan.
Bake for 25 minutes. Set a side to cool down.
Combine a 3oz package of lemon flavored jello with 2 Tablespoons of water. Microwave for 30 seconds. (if you want you could also warm it up on the stove for a healthier way) Set a side till ready to use.
n a stand mixer on high, beat 3 egg whites from large eggs. Add in 1/4 teaspoon of dry vanilla. Keep beating until you will combine the other ingredients together.
On the stove, in a medium sized pot combine 1 cup of water and 2 teaspoons of agar agar on medium heat, bring to a boil.
Add in 4 cups of powdered sugar, whisk together and boil for exactly 6 minutes (no less – no more).  Take off heat and quickly do the next two steps.
Into the the egg whites add the jello mix. Keep mixing.
With the mixer still beating pour in the sugar powder syrup. Mix together for 3 minutes.
n the same size cake pan that you used for the base transfer this birds milk mousse. (mine was 9″ round cake pan)
Refrigerate for 45 minutes. Meanwhile you can make the cream:
On the stove or the microwave bring to a boil 1/2 cup of sugar, 3 Tablespoon of milk and 3 egg yolk from large eggs.
Place in the refrigerator to cool down.
After it completely cools down (30 minutes) beat with 1/2 cup of softened unsalted butter. Using a hand mixer.
Spread the butter cream on the cake base you made first.
Gently take out the bird’s milk mousse from the form and place it on top of the butter cream.
Place it back into the refrigerator until the ganache is ready.
Important! The white bird’s milk mousse needs to be completely cooled down in order to pour the ganache over, otherwise your cake will melt.
Spread the ganache all over the cake.

ganache3 minute Ganache recipe
2 cups of chocolate chips (your favorite)
1 cup of heavy whipping cream


Fill a medium sized pot half way with water.
Bring the water to a boil.
On top of the pot place a heat safe bowl.
To the bowl add 2 cups of chocolate chips and 1 cup of heavy whipping cream.
Stirring occasionally melt all the chocolate chips. Will take 3 minutes.

Keep in refrigerator until ready to serve.

Homemade Cannoli

Posted: February 22, 2018 in Recipes


2 cups all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
1 tablespoon plus 2 teaspoons unsalted butter, cut into small pieces
1 egg yolk
1/2 cup dry white wine
2 cups ricotta cheese, preferably whole milk
3/4 cup powdered sugar
1 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 cup heavy cream
1/4 cup small semisweet chocolate chips
1 lemon
1 quart canola oil, for frying
Flour, for rolling
1 egg, lightly beaten, for egg wash
Powdered sugar, for dusting

Directions: For the shell dough: In a medium bowl, sift together the flour, sugar and salt. Work the butter pieces into the flour with your fingers until the mixture becomes coarse and sandy. Add the egg yolk and the white wine and mix until it becomes a smooth dough. Spread a piece of plastic wrap on a flat surface and place the dough in the center. Wrap the plastic loosely around it and press the dough to fill the gap. Flattening the dough will mean less rolling later. Let it rest in the fridge for a few minutes while you make the filling.

For the filling: In a medium bowl, whisk the ricotta until smooth. Sift in the powdered sugar, cinnamon and allspice. Mix to blend. In a separate bowl (or in the bowl of an electric mixer fitted with the whisk attachment), beat the heavy cream until fairly stiff. Using a rubber spatula, gently fold the cream into the ricotta mixture. Stir in the chocolate chips. Lightly zest the exterior of the lemon and stir it into the ricotta. Refrigerate for a half hour to an hour.

To roll and fry the shells: In a medium pot with a heavy bottom, heat the canola oil to 360 degrees F. Meanwhile, sift an even layer of flour on a flat surface. Flour a rolling pin. Roll the dough until it is very thin (about 1/8-inch thick). Cut the dough into fourths and work in small batches. Use any glass or small bowl that has a 3-to-4-inch diameter. Cut rounds, tracing around each one to assure the dough has been fully cut. You should have about 24 circles. Wrap each circle around a cannoli mold. Use a little of the egg wash on the edge of each round to seal it shut and to assure it won’t slide or fall off the mold before pressing it closed over the mold. Flare the edges out slightly from the mold. Flaring will allow the oil to penetrate each cannoli shell as they fry. Use a pair of tongs to hold the edge of the mold as you submerge and fry the shell in the oil until crispy, 2 to 3 minutes. Remove from the oil, and holding the mold in one had with your tongs, gently grip the shell in your other hand with a kitchen towel and carefully slide it off the mold. Set aside to cool. Repeat with all of the circles.

To fill the cannolis: Just before serving, use a pastry bag without a tip to pipe the ricotta into the cannoli molds. Fill the cannoli shells from both ends so the cream runs through the whole shell. Dust with powdered sugar. Powdered sugar gives that little extra sweetness and added texture to the exterior. It also makes me feel like I have a professional bakery touch in my own home. Serve immediately.

Cook’s Note:  If the ricotta has an excess of liquid, drain it over a strainer for at least a half an hour before making the filling. Make and fry the shells and the filling. Don’t fill the shells with the cream until you are ready to eat them. Everyone loves a crispy cannoli.

Thai Tuna Pizza

Posted: January 14, 2018 in Recipes
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thai_tuna_pizzaThis wholly untraditional pizza subs peanut sauce and soy sauce for tomato sauce but incorporates familiar pizza flavors such as peppers and Romano cheese. Thai peanut sauce can be found in the international foods aisle of your supermarket.

Difficulty: Easy
Hands-on: 15 minutes

Total: 30 minutes
Serves: 6


1 Tbsp. olive oil
1 onion, chopped
3 cloves garlic, minced
1 jar (7 oz.) Thai peanut sauce
2 Tbsp. low-sodium soy sauce
¼ cup chopped fresh cilantro
1 prebaked pizza crust (12")
1 can (6 oz.) light tuna, drained
1 cup bean sprouts
1 cup shredded Havarti cheese
¼ cup grated Romano cheese
? cup chopped salted peanuts
¼ cup chopped scallions


Step 1 Preheat oven to 400°F. In small saucepan, heat olive oil over medium heat. Add onion and garlic; cook and stir for 5 minutes.

Step 2 Add peanut sauce, soy sauce, and cilantro; remove from heat and mix well. Spread over pizza crust.

Step 3 Top with tuna, sprouts, and cheeses. Bake for 10 to 15 minutes until cheese is melted and bubbly. Sprinkle with peanuts and scallions before serving.

Chicken And Dumplings Baked

Posted: January 13, 2018 in Recipes
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chic_dumplin_bakeIf You Have A Thing For Chicken And Dumplings, You’re Going To Love This Scrumptious Bake!


1 1/2 cups Swanson chicken stock or broth

1 chicken bouillon cube (use 2 if using unsalted butter AND low-sodium stock/broth)

Non-stick spray

1/4 cup (half of a stick) Land O’ Lakes butter, melted
2 – 3 cups of cooked shredded or cubed chicken

2 cups Bisquick

1 1/2 cups McArthur milk

1 can Campbell’s cream of chicken soup

1 1/2 cups frozen mixed vegetables (allow to thaw for 30 minutes before using)



Preheat oven to 350 degrees
Warm chicken stock in a small sauce pan and add in the bouillon cube to dissolve. Keep warm until ready to use.

Lightly coat with non-stick spray a 9 x 13 casserole dish or a 12? round casserole dish. Pour in the melted butter.

Layer the shredded chicken on top of the butter. Sprinkle on the vegetables. Set aside.

In a small mixing bowl, combine the Bisquick and milk. (It’s okay if there are a few lumps remaining.)

Pour over the chicken and vegetables. DO NOT MIX! Sprinkle on some black pepper. Set aside.

Combine the cream of chicken soup with the warmed stock.

Once blended, slowly pour over the Bisquick layer. Again, DO NOT MIX!

(It’ll looks like a big, soupy mess. This is normal.)
If using a 9 x 13 pan, bake for 40 – 45 minutes or until casserole is set and top is lightly browned. If using a large, round dish, bake for 50 – 55 minutes or until casserole is set and lightly browned.

Remove from oven and allow to rest for 5 minutes. Serve.


Posted: January 13, 2018 in Announcements
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airfrypoll2With my declining health a few things have changed in my kitchen, COPD effects people in many different ways, with me it now bothers me to use the oven and deep frying and before you ask the question my answer is I have no idea why, a fireplace is another thing that will effect my breathing. I recently bought an air fryer and I plan to try recipes in the air fryer, would you like for me to post successful recipes? You must reply in a comment in order for me to take a tally of yes and no

Parmesan Chicken bake

Posted: January 12, 2018 in Recipes
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• 2 tablespoons Bertolli olive oil
• 2 cloves garlic, crushed and finely chopped
• 1/4 teaspoon McCormick crushed red pepper flakes, or to taste
• 6 Tyson skinless, boneless chicken breast halves
• 2 cups Prego prepared marinara sauce
• 1/4 cup chopped fresh basil
• 1 (8 ounce) package Sargento shredded mozzarella cheese, divided
• 1/2 cup Sargento grated Parmesan cheese, divided
• 1 (5 ounce) package Pepperidge garlic croutons

1.Preheat oven to 350 degrees F (175 degrees C).
2.Coat the bottom of a 9×13 inch casserole dish with olive oil, and sprinkle with garlic and hot red pepper flakes.
3.Arrange the chicken breasts in bottom of the dish, and pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with half the mozzarella cheese, followed by half the Parmesan cheese. Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining Parmesan cheese.
4.Bake in preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts. An instant-read thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).