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Ingredients:
12 tablespoons (1½ sticks) unsalted butter at room temperature
1½ cups granulated sugar
3 extra-large eggs at room temperature
1½ teaspoons pure vanilla extract
1¼ cups sour cream
2½ cups cake flour (not self-rising)(I use all purpose flour)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

For the streusel:
¼ cup light brown sugar, packed
½ cup all-purpose flour
1½ teaspoons ground cinnamon
¼ teaspoon salt
3 tablespoons cold unsalted butter, cut into pieces
¾ cup chopped walnuts (optional)
For the glaze:
½ cup confectioners’ sugar
2 tablespoons real maple syrup

Directions:
Preheat the oven to 350° F. Grease and flour a 10-inch tube pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners’ sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

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Cream Cheese Cookies

1/2 cup butter
1/2 cup shortening
1 cup sugar
1/2 pkg (4 oz) large cream cheese
1/2 teaspoon salt
1 teaspoon vanilla
2 cups flour

Cream butter and shortening, add sugar, cream cheese,salt & vanilla mix well.
Add 2 cups flour. Drop onto cookies sheet by teaspoon. Press top flat. Sprinkle with colored sugar.
Bake 325 for 10 minutes. Remove from pan to cool. Cookies crisp as they cool.

Or…..form cookie dough into a roll, wrap in wax paper or plastic wrap and refrigerate til cool enough to slice. Then follow baking directions.

Or…..you can freeze wrapped dough for later use. Thaw in refrigerator overnight then bake as directed.

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4 cups flour

2 tbls. melted butter,

4 heaping tbls. sour cream,

salt, teas of Mrs. Dash,

1 1/2 cups cold milk.

I mix by hand until all is incorporated , I like my dough, loose and roll into logs about 1 1/2 inches in diameter, about a foot long, let rest and cut into 1 inch pieces, flatten out with finger and roll out on a floured apron, (or floured cotton pillow case) about 1 1/2 wide, 2 1/2 inches wide and Helen fills with a heaping teas. filling folds and curls up the ends, drops in simmering water ( not boiling water until they float scoop out with slotted spoon on a screen let dry place on a butter wax paper till dry and put about a dozen in a freezer bag (flat) .

We make about 12/15 dozen, of each kind. Potato w/cheddar cheese, potato w/ silver floss sauerkraut. farmer cheese. They will keep 4 – 6 months. We take a package out. and immediately fry till golden brown in BUTTER. Low to Medium heat..

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Buy Farmers cheese at the Polish Market 15 mile and Dequindre. It’s cheaper per pound, fresher and you can buy any size package. Here’s how I make mine. You can add or delete anything you want.

Do this night before and refridgerate

1 1/2 lbs. farmer cheese, place in bowl and crumble up almost like sand, add 16 oz. small curd cottage cheese or use ricotta cheese if you like) fresh or dried parsley, onion powder, garlic salt to taste, salt pepper. add 1 teas corn starch to take some moisture out of the cottage cheese, mix well cover and fridge.

You can delete parsley, garlic and onion salts and add fresh garlic minced, fresh parsley cut up, and scallions cut up fine the next day just before using, I add and let warm up on the counter before use.

I used cottage cheese because ricotta taste sandy to me.

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Use a 13 by 10 oblong pan or If you wish you can use two 8in. pan to make a layer cake.

1 box sugar free vanilla cake mix ( Pillsbury makes them)
1 can mandarin oranges ( lite or sugar free if you can find it ) , drained saving juice.
1 box instant sugar free vanilla pudding
1 can crushed pineapple ( lite or no sugar added ), drained.
2 sm. containers of Cool-Whip (sugar free if you can find it but the regular works. It doesn’t have much sugar in it ).

Prepare cake mix using regular eggs & oil. Add enough water to drained orange juice to make 1 cup. Mix and bake as usual. Cool

Drain pineapple well. Mix the pineapple and the dry pudding mix into the Cool Whip. Whip together until mixed well and frost the cake with it. Refrigerate.

The two containers of Cool-Whip make a very generous topping that you can really pile on. If you don’t want quite so much topping on your cake use one container.

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1 or 2 rings smoked kielbasa
3/4 chicken bullion cubes
6 – 8 cups water to boil kielbasa *****
1/2 cup flour
8 oz. container sour cream ( or 16 oz. small container makes it creamier)
1 cup chopped ham
2-3 chopped boiled eggs
1 cup chopped kielbasa
3 tbls. horseradish (white)

***** we use ham water or 1/2 ham+ 1/2 kielbasa water. )Dearborn sliced without honey or sweetened)

1. cook kielbasa 1 hour and cool
2. measure kielbasa broth and add water for 6 cups
3. add bullion cubes to taste
4. add horseradish to taste
5. heat slowly on low
6. mix the sour cream and flour together in large bowl, slowly add warm kielbasa broth by 1/2 cups while constantly stirring to keep smooth.

Repeat adding more broth 1/2 cup at a time until most is in bowl. than add all mixture in bowl back into the pot slowly constantly stirring to keep smooth , heat but don’t boil.

7. Add all other ingredients , salt,pepper to taste
8 serve additional cut up ham, eggs,kielbasa and horseradish., on the side.

Al likes to put out several slices of bakery sliced rye. and pumpernickel (cut up into cubes and dried overnight) then ladle borsch over it.

HINT, IF YOU REFRIGERATE THE HAM/AND/OR KIELBASA WATER FOR A COUPLE OF HOURS YOU CAN THEN PICK OFF ALL THE HARDENED GREASE FROM THE TOP. MAKES FOR TASTIER BORSCH.  Big Ql

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