Thursday, September 30, 2010

Dee's Baklava - A Sweet Treat

I had a request from my niece Jenny for Dee's Baklava recipe. Dee was my Mother in law and she loved to cook. I always remember her in the kitchen. With nine people living in one house and plenty of grand kids and friends, she cooked a lot.
One item she made was this Baklava. I found her recipe after searching all my books. Finally remembered I put it in a recipe binder for safe keeping.

Dee's Baklava

4 cups Walnuts, chopped finely (that is a 16oz package)
1/2 cup sugar
1 teaspoon cinnamon.

1 pound fillo Dough
1 cup butter melted (that is 2 sticks.)
A 12oz jar of honey

1.Grease a 13"x9" baking dish. In a Large bowl with spoon mix Walnuts , Sugar and Cinnamon.
Cut Fillo into 13"x 9" strips.
2.In the baking dish layer 5 sheets of Fillo, brush each one with melted butter.
Sprinkle with 1 cup of Walnut mixture.
3.Repeat the step 2 until walnut mixture is used up.
4. top with 5 sheets of fillo dough, brushing with butter between each layer. Brush top sheet with butter.
5.With a sharp knife cut just halfway through the layers in a triangle pattern.
6. bake at 300 F oven 1 hour and 25 minutes.
7. In a small pan slowly heat honey, spoon heated honey over Baklava.
8. cool on wire rack 1 hour.

Sunday, September 26, 2010

Coffee time with Auntie E- Kids+Commercials

I just put the coffee on. It's my Black Silk Folgers brand. I just keep going back to that one. Do any of you have Bitter problems? I tend to have it with other bands and roast types. I use to like Maxwell and Starbucks, however for some reason my taste buds have changed.

On to other things now. How do you feel about the thought that us parent are the cause of our children obesity ? Now the way I see it, they tend to just want the things they like. Is the bad...Maybe if it's always sweets. My teen was very skinny was a small child. She did not start putting on weight until her teens. Okay there are some hormones issues here. So, now we have to go to a nutritionist to help her control her weight and medical condition(per-say).

I have been trying to make healthier meals and encouraging her to exercise daily (other than just school walking the halls exercise). What's a mother to do? With all the shows on the parents being in-control of the child's weight. With comments like, The child is a reflection of you and You as a Mother should be able to raise healthier children (we'll teach you).

Did you hear that's the sound of a screeching halt! A screaming out of the word "Commercials". Now I ask how does one fight the MOM I WANT THAT! I SAW THAT ON THE TV IT IS GOOD FOR YOU, and MOM THEY SAY IT IS A HEALTH CHOICE! Now those statements are heard in every American and maybe even European and Asian household, and certainly any with a TV or Radio in view.

I struggle every time I take her to the store with always saying NO to those commercial foods. I know that the companies want me to think that their product is the healthier choice, but I can not believe that all those additives can make it healthier than homemade. High Carb seems to be the norm in kids foods. Although it can be okay at a young age, what happens when the body enters the teens. The pattern has already been imprinted in their minds. Changes the food and calorie intake can be a struggle.

What do you think? Is it Our fault for not raising TV deprived isolated controlled sheltered kids. Do the Moms get all the blame? Talk about guilt on our part....Where's that cinnamon bun, I need one now to calm me down.......Oh is that comfort food?...that's another subject for another coffee time.

Friday, September 24, 2010

Oktoberfest Fun in Greeley Co.+ A Recipe

So... this weekend if you live near Greeley Colorado you must get downtown to their Oktoberfest. Find out more Here. Oh I would love to fly there for this weekend. Think maybe I could convince my family? Take a look at all the fun there will be, click on the link above.
In the meantime I will post a recipe.

Now My daughter loves Sauerkraut mit Schweinefleisch (Sauerkraut with Pork). So... I thought I would share the recipe. To make this authentic, one must use Lard. However because we are trying to be healthier I will use a solid Crisco Shortening. I tell you this so you can decided if you want to exchange the Shortening for the Lard.The lard does give it that German flare.

So this recipe is from Bavaria. Located in the southern part of Germany. We loved to go there when we lived in Germany. Oh the Food was so great and of course the menu names were so long also.

Sauerkraut mit Schweinefleish

2 one pound cans or jars of German Sauerkraut.
1+1/2 tablespoons Crisco solid shortening (or Lard)
boiling water
1 medium onion
3 pounds lean Pork
18 dried juniper berries( you can get these in the German section of your supermarket)
2 level teaspoons sea salt.
1 round tablespoon White whole wheat flour
1/4 cup Cold Water.

Wash and drain sauerkraut, melt shortening in pot. Add kraut and simmer for 5minutes. turning with a fork often until the shortening is absorbed.
Add boiling water to cover the kraut.
cut the pork in large chunks and salt all sides.
Add pork, peeled whole onion,and Juniper berries to Sauerkraut.
Mix together until pork is covered by the kraut.
Cover with lid and simmer slowly for 1 hour or until pork is done.
Mix flour with cold water and stir into kraut. Add salt to taste. cook an additional 10 minutes before serving.

Nutritional Info

* Servings Per Recipe: 12
* Amount Per Serving
* Calories: 254.7

* Total Fat: 11.0 g
* Cholesterol: 90.0 mg
* Sodium: 377.1 mg
* Total Carbs: 2.5 g
* Dietary Fiber: 3.9 g
* Protein: 34.0 g

The icon photo is from Greeley Downtown site they are having a great Oktoberfest ....September the 24 and 25th 2010. Be sure to check them out. you can click on the photo, its your link to the fun schedule.

Tuesday, September 21, 2010

It' s Oktoberfest- Pancake Soup-German style

Want to attend an Oktoberfest? Join in the fun here is a link to one of the Oktoberfest going on in my neck to town. Taking place in Germantown Maryland on the 2nd of October. You can click on the icon to get more info.
For today's recipe I will be posting.Pfannkuchensuppe (Pancake soup). This is a really easy recipe, You can use any type of German broth, Vegetable, Chicken,Beef or pork.These can be purchased in the International isle of the supermarket. I like to use Maggi or Knorr. Bouillons can also be used.


The Pfannkuchen (pancakes)
1 1/2 level cups of organic all purpose flour
2 cups skim milk
2 eggs
1 teaspoon salt

Mix above ingredients together , this will be a thin batter.
Using a griddle pan heat it to 400 degrees Fahrenheit.
[ if pancake sticks you may rub a little bacon grease or oil on the griddle, however do wipe it off so only a very thin coat remains.]
Ladle about 3 Tablespoon onto hot griddle making a 8inch diameter pancake.
Cook to golden brown on one side and flip, continue cooking until golden brown on the other side. These cook fast, so do not walk away.
Continue cooking until all the batter is used. Now put these in the refrigerator while you make the broth below

The Broth.
( beef is tradtional however you can use any kind)
Add the next 4 ingredients and continue heating to a simmer.

3/4 teaspoon of freshly squeezed LemonJuice
1/2 teaspoon of Raw granular sugar.
Dash of freshly ground nutmeg
Dash of freshly grated Black pepper. or to taste.

After simmering for about 30 minutes, you are ready to serve.

To Serve
Cut the pancakes into thin strips-a little less wider than a pencil
In each soup bowl add some strips of pancakes and pour broth over them.
Sprinkle top with Fresh cut chives.

Your link to Germantown Oktoberfest

Saturday, September 18, 2010

Oktoberfest Time Coming Up. Brotchen time

Attended a meeting at school last week. My daughter is taking German, this is her third year. Every year we have an Oktoberfest at school. This year we will be having another one. I will be posting some German recipes the rest of this month through October. Hubby and I lived in Germany for a few years. I love the food and the bread was one of my favorite thing. Brotchen and meat in the morning was a staple. The Brotchen would be delivered to the door knob in the morning. So when we got up we had fresh Brotchen.
I thought I would post a recipe for German Brotchen. I like to use an Artisan based bread dough. This makes it really easy to have fresh Brotchen daily. The only thing to remember is that using the eggs in the dough will mean you will have to use it within five days. But that's not too bad because that mean fresh breakfast bread for five days.

German Brotchen.

Mix together;
3 egg whites the lukewarm water to measure 3 cups total.
Add 1 Tablespoon of Coarse salt, 1 1/2 Tablespoon of dry yeast and 6 1/2 cups unbleached all purpose flour.
Now stir these together and allow to rise at room temp for 2-5 hours. then cover with plastic wrap and place in refrigerator for about 2 hours before first use. (Can be refrigerated for up to 5 days).

To bake;
  1. Preheat oven to 450 degrees Fahrenheit for 20 to 30 minutes. (Place a Baking stone for preheating if you have one. This will help hold the heat temp in the oven and allow the bottom to crisp.)
  2. Now take dough out of frig and pull off about peach size balls.Shape into ovals and place on a Silicone baking pad or Parchment lined cookie sheet. Let rise about 20 minutes (you can go up to 60 minutes for the rise- the longer the rise the airier the brotchen) Just a note here- German brotchen is known to be denser in texture.Therefore the shorter time is more authentic.
  3. Next brush to tops with beaten Egg White and you can add seeds of your choice at this point.
  4. Using a serrated knife cut across the top of each oval.
  5. Place in prepared oven (on top of stone if you have one) and mist with water ( I use a spray bottle here). Bake for 25 minutes until browned (a deep caramel color).
  6. Remove from oven and place on a drying rack to cool.
  7. Enjoy.
Make about 24 rolls.

Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 110.5
  • Total Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 301.9 mg
  • Total Carbs: 23.8 g
  • Dietary Fiber: 1.1 g
  • Protein: 3.8 g

Thursday, September 16, 2010

Coffee time with Auntie E- Let's Talk Sites

Sitting here dreaming of that cup of Joe. As soon as hubby leaves I will put a pot on. He is having a heart test today so he can have no caffeine. I know how hard it is when you smell the coffee brewing and can't have it.

I have been thinking about the Thursday's PotLuck Club. Not having any interest in it I think I will suspend the meme for now. If you are interested shoot me an e-mail and I will post one with a link that month. One will be posted on the second Thursday of the month. With a Linky only if requested

Blogging is fun for me.I Love putting the recipes online. When I am traveling to family, I have my recipes at hand. It is also great for my Dad who is learning to cook for himself. While at hubby's Family reunion, his sister stated her son was asking about Dee's Chow Chow and stating how much he loved it . He wanted the recipe. Funny thing that recipe was posting on this cookbook site the next day. So I told her we would send the link. You see this Site has been a great addition to my Bloggerville community.
Therefore I ask you these question to see how your site is doing and to get some ideas for promoting this site.
Do you have a food blog? How is your traffic? I have been working on getting more traffic. What do you use for this?

Thursday, September 9, 2010

Thursday's the Potluck Club.-Waldorf Salad

My daughter asked me to make a Waldorf salad after are meeting with the Nutritionist. I haven't really thought of this salad in a long time. They are somewhat of a vintage dish.
Created by Oscar Tschirky of Switzerland, also known as "Oscar of the Waldorf". He worked for the Waldorf Hotel in New York City in the Late 1800's as maître d'hôtel. Developing many dishes this was one of his famous ones. Take note here he was not a chef. How ever he love to have picnics on his farm in New Paltz. Invited many chefs, family and friends to them. Later the farm became a retirement home for Chefs! It was not originally made with Nuts. They were added years later. Therefore mine does not have nuts. Although I did add that flavor to it.

Healthy Maple Waldorf Salad- Makes 8-1/2 cup servings

4 Small sweet apples( about 2 cups when diced)
1 Medium banana ( about 1cup when diced)
3 oz Sun-Maid Raisins
1 cup diced Celery
1/4 cup Maple Syrup
1/4 cup Jif Omega-3 Creamy Peanut Butter.
1/2 cup Kraft Olive Oil Mayonnaise

Combine diced Apples, Banana, Raisin and Celery in a 2 quart serving bowl.
Mix Syrup, Peanut Butter and Mayonnaise together . Stir until smooth texture if achieved.
Fold into Fruit Mixture Gently.
Cover and Put in Refrigerator for about 30 minutes before serving.
Mix gently before serving.

*Hints*You can add a little lemon to prevent apples from browning.
To plump raisin a little place in a glass bowl and Microwave for 20 seconds.

Copyright 2010 by "AuntieE's CookBook/MDubros"

Nutritional Info

* Servings Per Recipe: 8
* Amount Per Serving
* Calories: 233.5

* Total Fat: 12.3 g
* Cholesterol: 10.0 mg
* Sodium: 245.4 mg
* Total Carbs: 30.8 g
* Dietary Fiber: 2.4 g
* Protein: 2.5 g

Sunday, September 5, 2010

Coffee time with Auntie E- A Traveling Question?

Traveling has been a joy these past months. We have been to Florida,Virginia, Pennsylvania, New York State, Canada and Now we are headed back to Pennsylvania. Traveling give me a chance to try new dishes. Some I had loved and some have not been my cup of tea or should I say Coffee. As I mention before the Lemon chicken was inspired by a dish in Canada. While in Pennsylvania I had some awesome breakfast dishes from the B&B's.
I have a Weekend Question for you;
Have you ever had a dish that you loved so much you had to get the recipe while on vacation?

Thursday, September 2, 2010

Thursday's the Potluck Club.-Ritzzy Chicken

Here we are again it's Thursday. My daughter has been making a dish that we really love. I think it would be a great Nugget choice for the kids at a Potluck. So I will modify the recipe for a potluck dish.
Ritzzy Chicken Nuggets
We will need:

Skinless Boneless chicken Breast (about 6 pounds).
Ritz Crackers
garlic salt
Olive oil butter
  • Cut the chicken Breast them into 2"x 2" pieces or the nugget size of your choosing.
  • finely Crush up ,in processor, two cellophane packages of Ritz crackers.
  • Add about 1 teaspoon of garlic salt to Crushed crackers.
  • Now rinse chicken in cold water, roll in to cracker mixture, place on Parchment paper lined cooking sheet. Dab a little olive oil butter on top of each nugget( about 1/4 teaspoon per nugget).
  • Bake in a 350 degree Fahrenheit oven for about 20-25 minutes.

a serving is 4 pieces.

Nutritional Info

* Servings Per Recipe: 12
* Amount Per Serving
* Calories: 251.5

* Total Fat: 9.1 g
* Cholesterol: 71.0 mg
* Sodium: 271.8 mg
* Total Carbs: 13.3 g
* Dietary Fiber: 0.0 g
* Protein: 28.6 g

If you wish to join in with this Potluck meme, Here are the rules. Post a potluck recipe on your site on Thursday. Come here and link it to my Link list. You can grab my potluck club icon-below.

For Thursday's PotLuck Club Links: