Wednesday, December 10, 2014

My Favorite Things :The Prefect Morning Treat

My daughter was Facebooking me last evening on this recipes' details. It is one of my Favorite Things for the hoildays.

It is a recipe that my Mother in Laws made at Christmas. So easy and so good.









Dee's Danish Puff

for puffs you will need:
1 cup boiling Water
1/2 cup butter
1 Cup flour
4 eggs.

 for icing you will need:
confectionery sugar
water or lemon or orange juice.
Maraschino cherries
Slivered Almonds.

Preheat oven to 400 degree Fahrenheit.
Lightly grease a cookie sheet.or use a parchment paper lined cookie sheet

1. melt butter in Boiling water, return to a boil.
2. turn heat down and add flour all at once. With a wooden spoon stir vigorously till a ball forms.
3. remove from heat. Add eggs one at a time, beating til smooth each time.
4. on prepared cookie sheet, using the wooden spoon drop about three spoon fulls to form one row, make sure each drop touches the other (this will form your strip). Then make another strip and same way.
5. bake in the oven for 35 minutes, remove for oven Prick with a fork. and return to oven - turn off oven, leave in for 5-10minutes. Remove from oven.
6. make glaze and drizzle over the puffs add cherries and sprinkle with almond.

to make glaze:
1/2 cup Confectionery sugar and  about 3 teaspoon of water. ( you can use lemon jiuce or orange juce also).
 put the confectionery sugar in a small mixing bowl. slow add water one teaspoon at a time until you get a smooth glaze. it should be thick  but able to stream from a spoon. you can add more sugar if it get to watery. I like it a little thick and just able to stream on the  danish balls. Make sure you wait until the danish cools  so that the glaze will not melt with streamed on the balls.

 Add Maraschino cherries
 Slivered Almonds.
copyright 2014 by"Auntie E CookBook/MDubrosky"




Wednesday, November 26, 2014

My Favorite Things.....Orange Cranberry Relish.

My Favorite Things
My family 1950s, this is one of my favorite photos.

 This is one of my favorites cranberry sauce. It is a recipe from a while back. But I thought that I would  repost it. With the holidays here I wish to post " My Favorite Things". All the recipes and things that remind me of days of old. Check in for the next few weeks I will try very hard to post one recipe per day. Enjoy the Holiday and start your cooking!
http://auntieecookbook.blogspot.com/2010/11/orange-cranberry-relish.html

Orange Cranberry Relish
1 bag(12oz) of Whole Fresh Cranberries
2 cups sugar
1 1/4 cups of Water
Zest of one Large orange
Juice of one Large orange
2 cinnamon sticks
2 Tablespoons or 1 small envelope of Knox Unflavored Gelatin)

Put fresh cranberries in medium sauce pan. Add Water and zest and orange juice.
Bring to a boil, covered. boil for 5minutes or until all the cranberries have popped. do not stir during this process.
Add sugar and cinnamon sticks. cook uncovered for 20minutes.
Remove cinnamon sticks
Add gelatin, by sprinkling it on the top and stirring in. Bring back to a boil for 1 minute.
Remove from heat, pour into a dish and bring to room temp. Cover and Refrigerate and serve cold.

copyright 2010 by"Auntie E CookBook/MDubrosky"

Monday, August 4, 2014

What's For Dinner?--- Easy Tuna Casserole


What's for Dinner is a new category for this Cook Book Site.  These recipes will be old time favorites with fewer calories and a little twist on taste.
This one is a Tuna Casserole, takes about 45 minutes to make and some of can be made ahead. Making it an easy dinner for the busy person. The cook time is only 25 minutes.  So, you can come home, turn the oven on preheat to 375 Fahrenheit and pop in the oven. Each serving is about 200 calories, you can eat more and still be under the 500  calorie per meal.

I made it very easy so and prep area is almost no clean up. All the ingredients can be purchased at the supermarket easily. The Brands I use are in parenthesis.

Auntie E's Easy Tuna Bake.

2 Cups Mini Penne uncooked pasta ( Berilla brand)
A 15oz jar of  Light Alfredo Sauce (Bertolli)
Creole seasoning ( Zatarains)
An 11 oz Chunk Light Tuna  packed in water ( Starkist)
Salt and pepper
Panko Bread Crumbs ( Progresso)
1 Tablespoon cold Goat Butter, you can use unsalted regular cold butter.

A lightly buttered  8 x 11 x 2 baking pan ( about a 2.5 quart casserole dish)

1. Cook noodles in Salted boiling water for 5 minutes { i use about 1 Tablespoon salt per 8 cups water)
2. Pour  the jar of Alfredo sauce in a  small sauce pan, add 3/4 teaspoon of the Creole Seasoning. Stir well, heat over medium low heat. heat for about 3 minutes until just warm. Add the tuna and stir well, remove for heat.
3. drain noodles and add the sauce to the noddles. add 1/2 teaspoon Creole seasoning and some cracked pepper to taste.   should not need salt, but you can add a little at this point if your taste buds need more. the salt in the pasta and the Creole seasoning is really enough.
Place mixture into baking dish.

**If you want to make this ahead then; put the pasta mixture in the butter dish cover with plastic wrap, make sure the plastic wrap is on top of the noddles. This keeps the pasta from drying out on top. Put in the Refrigerator.


4. Put 1/2 cup of Panko crumbs in a large bowl, with a pastry cutter, cut in 1 tablespoon of Goat butter. Sprinkle  evenly on top of the noddles

Bake in preheated oven (375 F) for 25 minutes

**if you are taking it from the refrigerator; take out and leave on counter while oven is preheating,  remove plastic wrap and discard.  Sprinkle the Panko mixture on top and cook for 25 minutes.

serves 6 people a generous serving ( see photo )

copyright 2014 by "Auntie E Cookbook/M Dubros"