Monday, August 7, 2017

Meyer Lemon pound cake.

 It's been a while since I posted. Life has been so busy. Daughter  got married in May!So we had been busy planning her Disney Wedding. Vendors and all the details. It was Fun and everyone enjoyed it. We are also in the process of Relocating my Dad to Maryland. That just takes time to decided what to do with the Virginia Home. I have been managing his health also. Have been Cooking  a lot and Creating new recipes that  he can enjoy with his diabetes. It did not spike his glucose numbers at all, with a normal serving.

I found a recipe for a lemon pound cake. Treak it a little to make more health friendly.Turned out wonderful! so I thought I would Post it  for you all to try. Come back and tell me how you liked it.

Still summer here, Lemon and Blueberries go well.

Meyer lemons are more sour and have a stronger flavor than regular lemons. Found using them in recipes gives more lemon flavor. I also find that using Quark**  gives it a  smoother taste. You can use Sour Cream however it does increase the calories and it has Sugar in it. The Quark does not have sugar and with half the calories of sour cream It is great for weight watchers! The blueberries give it the sweetness needed. The recipe does have sugar added, however the mixture of  Brown sugar and Cane is a good choice for those watching their Glucose levels."Sucrose, also known as table sugar, has a glycemic index of 68, according to the Linus Pauling Institute. Glucose ranks at 96; fructose, 22; brown sugar, 64......." It has to do the the absorption of the glucose. Reducing the spikes in the blood.

 Meyer Lemon Pound Cake with Blueberries.

1 cup Softened unsalted butter
1 cup White Cane Sugar
3/4 cup Packaged Light Brown Sugar
4  large Eggs
1/8 cup Meyer Lemon Juice
1/8 cup Meyer lemon Zest Grated
1 teaspoon Vanilla Extract
 8oz container of Quart  cheese**
200 Grams of Fresh Blueberries dusted with 1 Tablespoon Flour
342 grams Unbleached all purpose flour
2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon table salt.

Grease and flour a  *Large bundt pan ( 12 cup one)
 Preheat oven to 350°F

 the Batter:
1. Cream the butter and sugars together until light and fluffy about 3 minutes
Add eggs one at a time  blending well after each addition.
 Add lemon zest , juice and vanilla beat well.

2. Sift the flour, Baking Powder and Soda, and the salt together.

3.  Add the one cup of the flour mixture to the butter mixture blend well
add 4 oz of Quart to the mixture, blend well
 Add another cup of the flour mixture to the mixture, blend well
add remaining 4 oz of the quart to the mixture, blend well
Add the  remaining flour mixture to the batter blend well.

 4.With a wooden spoon fold into blueberries  batter.

5. Pour into  prepared bundt pan and spread evenly
 Bake in preheated over 350°F for *45-50 minutes for the bundt pan
 cool on a rack and remove from the pan, to a serving dish.

16-18 Servings.
Recipe copyright 2017 by "Auntie E Cookbook/EM Dubros"
* You can use a smaller one, just fill it half way up and use a muffin tin ( grease and floured) for the extra batter ( fill them 3/4 ) . If you use a small pan bake for only 30-35 minutes and for the muffins 25 minutes.
** What is Quart Cheese you ask? here is a link to it, You  can purchase it at the grocery store. in the diary section.

Tuesday, March 14, 2017

Time For Chicken Noodle Soup.

Today is a Snowy and sleet and icy day. The temps are in the 20's. Yes it is Middle of March. It is not uncommon for winter to linger on well into Spring (April time). When I lived in Colorado and Upstate New York Winter lasted well into the April months.  Winter is one of my Favorite Seasons. Soups, Cinnamon Buns, Hot Cocoa and Stews are my Favorite dishes. They fit right in during the cold months. So, Today when I got up and it was Winter out side, My thought was Chicken noodle soup.

I make it from Scratch today.  the great thing about this recipes is you  probably have the ingredients already in the cupboards.Here is the recipe.

4 Quarts of water, 
2 Tablespoons Peppercorns ,
3 teaspoons of salt.
1/2teaspoon Rubbed Sage,
1 teaspoon thyme.
2 bay leaves.
3 stalks celery with tops,
3 Whole Carrots, 
3 Small Whole Shallot.( or 1 small onion.)
5 gloves garlic.
1/8 cup Rosemary Olive oil (or use regular olive oil and 1/2 teaspoon Rosemary).
 chicken backs and necks.( when I bake a whole one I bag the pieces and put them in the freezer til I need to use them)

Put all of the ingredients  into  a soup Stock pan. Bring to a boil and simmer from 1-2 hours.  This is the broth. You will be straining this.

strain the vegetables out. return stock to pot. taste and adjust salt and pepper to taste.  Add 2 cooked chicken breast roughly cut up and 1bag of  medium egg noodles. bring to boil and boil for 8 minutes.

scoop out about 1 cup of hot broth. Put in heat proof bowl add 2 tablespoons Cornstarch . Stir until dissolved. slowing add this to pot while stirring 

add ultra thin sliced;3 medium carrots and 3 stalks rib celery. cook on medium low for 6 minutes.

Stir and serve.

Recipe copyright 2017 by "Auntie E Cookbook/EM Dubros"

Monday, December 26, 2016

23 Days of Holiday Cookies- Fig Nuggets

These are Italian style cookies. If you love Fig Newtons you will love this recipes. Like all of the recipes in this series, these cookies are easy to make. This is a roll out and fold cookie. With the cookies I use a pastry towel and use Powder sugar as a dusting, instead of flour. It is how to keep the cookies from sticking and does not add toughness as adding more flour would do. I also uses a food processor like the Kitchen Aid Processor. I  really like the kitchen gagets we have today, it makes holiday cookies easier and faster to make. Most of the time I can cook three cookies sheets at once and be done in about one hour.  Be sure to read through the recipe first. So, you will have every thing you need ready. The key to this cookie is working fast so that the cookies are tender. The butter needs to stay cold.  so the less touching is important.Now Lets Bake some cookies!

Preheat the Oven to 350°F

Fig Nuggets

For the dough:

2 + 3/4 cups Unbleached  All Purpose Flour
1 + 1/2 cups Powdered Sugar.
1/4 teaspoon table Salt
1 Tablespoon Baking Powder
 Put these ingredients in the Processor and pulse til mixed about 4 to5 pulses.

 Now add 6 Tablespoons (cut in tablespoons or small sizes) of  Cold Unsalted Butter  Now pulse the processor until it is mixed into the flour, resembles small peas.
Add 2 large eggs and 2 teaspoon Vanilla Extract and 1 Tablespoon cold Water. now process until dough is soft, this doesn't take long. You will finish kneading it on the pastry towel.

turn dough out on lightly sugared Pastry Towel and knead about three times. dived into three pieces and cover and let rest.

Now make the filling. Into a clean food processor put the following:

12 ounces Figs ( cut of the stem ends)
1/4 cup slivered Almonds
3 Tablespoons Apricot Jam
2 Tablespoons full pulp Orange Juice

Process until minced and in a paste constancy. set aside. divide the filling into three ( you can eyeball this as you put it on the rolled dough.)

Back to the dough. Roll one of the dough pieces into a  strip 2 inches wide and 1/4 inch thick. place  the Fig paste in the center of the strip .fold  dough over the filling and seal edges.
 cut into bite size pieces ( about  1/2 inch). Put on Parchment Paper lined cookie sheets about 1/2 inch apart ( this do not spread out, you can put them close but leave room for browning)

Bake for 15-18  minutes or until lightly brown.  Still white with a hint of color.
Cool completely on wired rack. Store in a tin when cool.

Recipe copyright 2016 by "Auntie E Cookbook/EM Dubros"