German Pancakes (Family Recipe)

One pancake serves 2 people (moderate serving size), for 4 people double recipe to make two pancakes in two pie dishes, mixing ingredients in separate bowls to get ratio of ingredients correct. Most ovens can handle two 9 inch pie dishes at one time.

For each German Pancake begin with:

1 Tablespoon butter or margarine (butter burns more easily, margarine preferred)

Place magarine in a 9 inch pyrex pie plate, set aside

Heat oven to 425 degrees fahrenheit

In a medium size mixing bowl add:

3 eggs

1/2 cup milk

Whisk or beat with a fork, then add:

1/2 cup all purpose flour

1 teaspoon sugar

1/2 teaspoon salt

Mix together well.

Set aside.

Place pie plate with butter into hot oven and watch closely. When the butter has melted but not burning, open oven, swirl butter around to coat but leave on the shelf. Immediately pour the pre-mixed batter into hot dish and quickly close the oven door.

Cook for aprox 15-18 minutes at 425, then reduce to oven 350 degrees fahrenheit for aprox 10 minutes depending on degree of crispiness desired. Sides should puff up into a bowl shape, center will remain moist.

While it’s baking prepare fillings and toppings.

Our two favorites ways to eat them are with strawberries or peaches.

Wash and slice fruit and place in separate bowls on the table. Slice up some lemons and place butter dish and maple syrup on the table.

Plan to eat the minute they are done, they fall quickly.

I slice them into fourths, remove with a spatula and eat one fourth at a time. Squeeze a small amount of lemon juice over pancake and add a pat of butter to start melting, then sprinkle with powdered sugar before slicing. Then choose your fruit topping and maple syrup if desired. I like it with just lemon, butter, powdered sugar and fruit. Sometimes I add sugar to the strawberries if they are very tart.

 

 

Vintage Seventeen Magazine – Now You’re Cooking: “It’s A Bloomin’ Party”

I’m in the process of throwing away as much paper as I can, trying to simplify and minimize. While going through old recipes I had cut out of magazines through the years, I ran across this one. The memories flooded in and I didn’t want to throw it away. But I’ve decided I will find as many old recipes online as I can, and save the links instead of saving the paper or typing every detail into my computer. I searched for this set of instructions and found there are many other people interested in vintage recipes and quite a following for the ‘Now You’re Cooking’ section of Seventeen Magazine but very few photos and instructions saved and available online. Then I found this blog post  https://cookbookcherie.wordpress.com/tag/vintage-seventeen-magazine-recipes/ and decided it was time for me to share my few treasured recipes from the beginning of my cooking/baking days. I hope you enjoy the walk down memory lane with me.

Seventeen Magazine “Now You’re Cooking” Mother’s Day Flower Party article May 1979

I used this party planning article to host a Mother’s Day brunch for my Mom and my two Grandmothers some time shortly after the article came out in 1979. It was one of the first times I planned and executed a special meal all on my own. I was probably 19 years old and still living at home at the time. (I’ll try to find the photos of my family enjoying that day in a future post…don’t have access to the photos at this time.)

Mexican Rice

1 clove garlic

1/4 tsp whole peppercorns

1/2 tsp whole cumin seeds

long grain rice

1/2- 1 whole yellow onion, chopped to desired size pieces

1 green bell pepper, chopped to desired size pieces

vegetable oil

1 T. or more tomato paste

Use a mortar and pestle or a coffee grinder used exclusively for grinding spices to grind garlic with peppercorns and cumin seeds. If using mortar and pestle fill with warm water and set aside. If using grinder, place in a small dish and add warm water, set aside.

Add a small amount of vegetable oil to a large skillet that has a lid over medium heat. Add enough rice to cover the bottom of the large skillet and brown over  medium heat. Add onions and peppers and saute until rice is browned and vegetable are bright. Add spices and water. Add desired amount of tomato paste for color and slight flavor. Add aprox 1 1/2 cups water and bring to a boil. Reduce heat, cover and cook on low for 30 minutes. (figure out rice to water ratio based on pkg directions).

 

Baja Fried-Fish Tacos (Sunset Magazine Jan. 2006)

Baja Fish Tacos

Sesame Broccoli (Cooking Light magazine Dec. 1992)

1 1/2 lb fresh broccoli

1 tsp vegetable oil

1 tablespoon sesame seeds

1 tablespoon lemon juice

1 tablespoon low sodium soy sauce (or regular)

1 tablespoon sugar

Wash and trim then steam broccoli until just crisp tender (aprox 7 minutes). Drain and keep warm.

Heat oil in a small saucepan over medium low heat. Add sesame seeds and saute until lightly brown (be careful not to burn). Add lemon juice, soy sauce and sugar and bring to a boil. Drizzle over cooked broccoli tossing gently to coat. Yield 4 servings, 1 cup each

Honey Rum Pineapple Coconut Sundaes

Source: Honey Rum Pineapple Coconut Sundaes

Jalapeno Pepper Poppers

8 oz pkg cream cheese

1 cup (4 0z) shredded cheddar cheese

1 cup (4 oz) shredded jack cheese

6 bacon strips, cooked and crumbled into small pieces

1/4 tsp. salt

1/4 tsp. chili powder

1/4 tsp. garlic powder

1 lb. jalapeno peppers, halved lengthwise & seeded (wear gloves)

1/2 cup dry bread crumbs

Combine cheeses, bacon and seasonings. Spoon 2 teaspoons of filling into each pepper half. Roll in breadcrumbs and put on a greased cookie sheet. Bake uncovered in a 300 degree F. oven for 20 minutes for spicy, 30 minutes for medium and 40 for mild.

Apricot-Pecan Hot Cross Buns (BH&G Magazine April 1992)

3 1/2 – 4 cups all-purpose flour

3/4 cup apricot nectar

1/2 cup margarine or butter

1/3 cup sugar

1/4 tsp. salt

3 eggs

1 6 0z pkg dried apricots

1/3 cup chopped pecans

1 slightly beaten egg white

1 recipe Apricot Icing

1. In a large mixing bowl stir together 1 1/2 cups of the flour and the yeast. In a saucepan heat the apricot nectar, butter (or margarine) sugar, and salt until warm (120-130 degrees F), stirring constantly. Add to flour mixture along with eggs. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes.
2. Reserve 4 or 5 dried apricots; snip remaining apricots into small pieces. Using a spoon, stir the snipped apricots and pecans into dough. Stir in as much of the remaining flour as you can.
3. Turn the dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough (3 -5 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once. Cover; let rise till double (about 1 1/2 hours).
4. Punch dough down. Turn dough out onto a lightly floured surface. Cover and let rest fro 10 minutes. Divide dough into 20 portions; shape into smooth balls. Arrange dough balls 2 inches apart on a greased baking sheet. Cover and let rise till almost double (30-45 minutes).
5. Brush dough with egg white. Bake in a 350 degree F. oven for 12-15 minutes or till golden. Cool on wire racks. Snip reserved apricots into 40 thin slivers. Using a spoon, top each bun with an X of Apricot icing; decorate with X of 2 apricot slivers. Makes 20 rolls.

APRICOT ICING: Combine 1 cup sifted powdered sugar and enough apricot nectar (about 1 tablespoon) to make an icing of drizzling consistency.

MAKE AHEAD DIRECTIONS: Bake rolls as directed; cool thoroughly. Do not add Apricot Icing. Place in a freezer container or freezer bag and freeze for up to 8 months. To serve, thaw, covered, overnight in the refrigerator. Top with Apricot Icing.

Nutritional Information per bun: 196 calories, 7 g. fat, 32 mg chol., 4 g pro., 31 g carbo., 94 mg sodium, 2 g fiber. RDA:11% iron, 18% vit. A, 17% thiamine, 14 % riboflavin, 11% niacin.

Mango & Sticky Rice (JW Marriott Phuket)

1 kg Sticky Rice (glutinous rice)

450 g. coconut milk

250 g. sugar

1 1/4 tsp. salt

1 tsp rice flour or corn flour

4-5 pandon leaves

2-3 ripe Mangos

1 tsp roasted mung bean (or toasted sesame seeds)

1. Wash sticky rice until water runs clear and then soak for 4-6 hours or overnight.
2. Boil water in steamer on medium-high heat, drain soaking water from rice and place sieve cloth with the sticky rice in steamer basket, place 2 pandan leaves on top.
3. Steam about 30-45 minutes or until Sticky rice is cooked (grains look clear).
4. Separate 3/4 cup coconut milk in a small bowl, put remaining coconut milk in a pot, add sugar and salt, bring to boil on medium-low heat.
5. Add two pandan leaves to coconut milk mixture, stir frequently until sugar dissolves. When the mixture is boiled, remove from heat.
6.  Put steamed Sticky rice in a pot that has a cover, add coconut mil to sticky rice, stir quickly until it is well mixed, cover it for 15 minutes.
7. Take reserved 3/4 cup coconut milk from step 4 and add rice flour and 1/4 tsp salt and mix well. Put in a pot and bring to boil on medium-low heat, stir frequently until the mixture is thick, remove from heat and set aside for topping.
8. Put Sticky Rice on a plate, top with prepared coconut cream, roasted mung bean (or sesame seeds) and serve with sliced ripe mangos.

Energy Balls

1 16 oz jar Almond Butter

2 oz Agave syrup

1/3 cup chopped dark Chocolate

1/2 Raisins

1 cup dry Oats (divided in half – or 1/2 cup oats and 1/2 cup sweetened coconut for rolling)

1/8 teaspoon salt

1/4 teaspoon Cinnamon

Combine everything except 1/2 cup oats and thoroughly mix. Form into balls and roll in 1/2 dry oats (or sweetened coconut), coating exterior. Keep in airtight container in refrigerator until ready to eat.