Wednesday, December 2, 2015

Auntie E's Easy Pumpkin Spice Bundt Cake.

This is a super easy recipe  I created. It was early morning and I wanted something sweet for Breakfast. Being it is the holiday time,  Pumpkin Spice is the in thing. Latte's and muffins are all the rage in the coffee shop and Bakery. So, here is an easy Pumpkin Spice Bundt Cake. It takes about 10 minutes to prepare and 60 to cook.

Auntie E's Easy Pumpkin Spice Bundt Cake.

Mix together,

2 1/2 cups of Flour
2 1/4 cups Sugar
1/4 teaspoon each of Ground ginger, Ground Cloves and Ground Allspice.
1 teaspoon  Ground Cinnamon
3/4 teaspoon of Ground Nutmeg.
1 1/2 teaspoon Baking Soda.
1 1/4 teaspoon of Salt.
 Set aside.

In a mixer add:

3/4 cups Crisco liquid vegetable oil.
1/2 cup Half and Half.
15oz  of Puree Pumpkin.
3 Large eggs.
1/2 Tablespoon of Silver Cloud Estates Butter, Natural flavor blend ( sugar free)*
1/2 Tablespoon of Silver cloud EstatesPumpkin Pie Natural Flavor (sugar free)*

Blend on medium until well blended,
Add the Flour Mixture and blend until smooth.

PreHeat oven to 350 Fahrenhiet,  lightly Grease and flour a bundt pan, Pour the  mixture into the pan and bake in preheated over for 60 to 70  minutes. until a cake tester comes out clean.
Once out of oven let cool 15 minutes, put serving tray on top and invert.

* I use the Silver Cloud Estates brand. There are Sugar and Gluten free and I find the flavors do well in baking. You can get these through their site ( as link in the recipe) or on  Amazon. some Cake supply places carry the brand also.

copyright 2015 by "Auntie E Cookbook/M Dubros"

Wednesday, November 25, 2015

Moms Holiday Stuffing

My Mom loved making this recipe and the family enjoyed it every Thanksgiving and Christmas. My Baby Brother called me up to get it yesterday. So, I decided to add it to my cookbook. I have modified it to make it easier to make. However the same flavors are there.

Mom C's Stuffing

7oz package of Diced Mirepiox ( Celery , onion and Carrots diced)
4 hard boiled eggs diced.
2 teaspoons Dried Sage
1teaspoon dried thyme ( *or 2 sprigs of fresh thyme, remove stems)
1 teaspoon dried rosemary ( *or1 tablespoon  fresh Rosemary)
* if using fresh process them in a  clean coffee grinder til finely chopped.

1 -12oz package of Potato bread Soft cubed stuffing ( unseasoned), you can use the hard kind but make sure it is unseasoned.

1- 32oz turkey or chicken broth
about 2 tablespoon bacon grease.
the Liver, gizzard and neck of the turkey( usually in the turkeys cavity).  This you will cook . brown  them on medium heat in the Bacon grease and then add the Turkey or chicken Broth bring to simmer and low heat  to simmer cook for 20 minutes. remove from heat, remove turkey parts , reserve the broth. Dice  the meat,the neck will need to be shredded and chopped. ( I do not use the heart or gizzard, feel they are too tough, however my mom used the gizzard).  set the broth  and meat aside.

In a large bowl, mix the Mirepiox , eggs and spices together, mix in the meat, stir together. add the bread and mix well.
Start pouring in the Broth about 1/2 of it , mix well. You will keep adding the broth until the bread mixture hold together, ( DO NOT Soak)  Just until it comes together like moist bread. Depending on if you use fresh or dried bread cubes. you will use more liquid for the dried.
Place in a 2 qt buttered baking dish ( if you are using a glazed or non stick dish you do not have to butter the dish)

Refrigerate for at least 1 hour (can be made the day before.)

bake in a 350 F. oven for 1 hour or until heated all the way through.

copyright 2015 by "Auntie E Cookbook/M Dubros"

Auntie E's Apfel Strudel

 My father has Diabetes so I have been trying to make things that do not have a high sugar impact. Using other lower Glycemic choices. This is a holiday favorite I had redone. the fiber will help with the Carbs and the add suger is low glycemic.

Auntie E's Apfel Strudel 

7 Granny smith apples cored and sliced. ,1/2 cup Diced Dried Dates, 1/2 cup Diced Dried Plums, 1 teaspoon ground Cinnamon, 1/2 teaspoon ground nutmeg, 1/8 teaspoon ground Allspice,2 Tablespoon Agave nectar, 2 Tablespoon Orange Pulp, 1/4 cup High pulp Orange Juice., 4 tablespoon Tapioca Flour., About 2 tablespoon of soft butter,  Pie dough recipe of your choice for a double crust.

Mix apples and fruit together with juice and pulp and the Agave nectar. Mix spices and flour together and toss into the apples, mix well.

Roll out  dough to about 1/2 inch rectangle the size of  10x14. (make two of these).
spread butter on dough,  place 1/2 of the apple mixture about 1/3 from the end ( long side is top).. fold  long 14 inch side over the  apples and then the top side. seal edges. brush with some soften butter. make about 4 short slit on top. You will have a 10 inch log.

Place on a Parchment paper lined jelly roll pan. Bake in a preheat over 425 for about 30-40 minutes, until golden Brown on top.

 copyright 2015 by "Auntie E Cookbook/M Dubros"

Thursday, October 29, 2015

Auntie E's Pumpkin Cheesecake

This recipe is a little healthier for you. I combine sugar that are low glycemic with the refine. By doing this it levels out the sugar rush one can get. Adding  the Sour cream also help in the process. Sour cream is a better choice  having less of an impact on the glucose levels then Milk or cream does.

Balancing the spices to create that Pumpkin pie taste is a tricky thing. Not enough and it taste bland. Too much and it overpowering. So I worked hard to get that perfect blend.

The Vanilla Beans mixed with the flour allow all the flavors to come together smoothly. The small amount of flour help with the thickening and stabilizes of the cheese cake. Like the magic ingredient.
Make this the day before as it set up nicely given  eight hours. It's a very light cheese cake.
I hope you enjoy the recipe, let me know how you like it. Auntie E

Auntie E's Pumpkin Cheese Cake

The Crust:

In the mixer put all ingredients at once.

4 Tablespoon Unsalted Butter
1 Cup of Flour
1 large Egg
1 teaspoon Baking Powder
1/4 cup Coconut Palm Sugar ( I use Wholesome Organic )

Mix in mixer for about 3minutes until it forms a smooth ball.

Spread on bottom and up the sides (about 3/4) of a Spring form 10" pan. Use your hand it is easier to work with.
Set aside.

The Filling:

24 oz  of Cream Cheese- regular not low fat. At room temp.
3/4 cup Maple Sugar (you can get this at Trader Joe's or online*)
3/4 cup Fine Sugar
15oz can pure pumpkin ( I use Libby, but make sure is is only Puree Pumpkin)
1/4 cup sour cream
1/4 teaspoon each of : Ground Ginger, Ground Nutmeg and Ground Cloves.
1 teaspoon Saigon Ground Cinnamon
2 Tablespoons Flour
a pinch of Vanilla Beans
3 large eggs plus 1 large egg yolk
1 Teaspoon Vanilla Extract

Prep for the filling:
  • Mix the flour and vanilla bean together and set aside.
  • Mix the spices together and set aside.
  • Mix the sugars together and set aside.
Mixing the filling:

Cream the cream cheese together until creamy, about 4 minutes. gradually add in the sugar mixture at 1/4 cup at a time. Beating well after each addition.
Add the puree pumpkin to the mixture  beat well
Blend and the Spice Mixture
Add the sour cream. Blend well, stirring to make sure all the ingredients are blend from bottom and side.
 Add the eggs, one at a time, blending well after each addition. Ending with the Yolk.
Stir in the Flour Mixture , blend well
add the Vanilla extract, stir.

Pour into Crust lined Spring form pan. Place Pan on a sheet pan and bake at 350 F for 1 hour.
Turn off oven and open oven door and let cool for 30 minutes.
Cover top with plastic wrap and chill for 8 hours. (Best if made the day before.)

copyright 2015 by "Auntie E Cookbook/M Dubros"

*Maple Sugar has 11 calories compared to Sugar which has 15( per teaspoon). Total Carbohydrate 2.7 g compared to sugars 4. The Maple sugar I use is from SugarBush Farms.

Wednesday, October 21, 2015

Pound Cakes- Chocolate

Oh that chocolate taste, Who can resist it! I think Chocolate is the most liked ingredient  is the whole world. I have visited Asia, Europe, Bahamas and America, In all places there was wonderful chocolate. Have Friends from the Middle East, South America,  England and the surrounding areas. They all have Chocolate recipes. The cocao beans has made its way all around the world and made an impact. Which has remained for Centuries.

I have a like for the Chocolate. Introduced to it by my Mother, who has introduced all the Kids I know. It's the taste that gets you. Have  made several chocolate cake lately. You know I think they are the best for you, antioxidants and all. Yesterday I made a Chocolate Pound Cake that was the death of cakes. It was the most moist and flavorful cake I have made. Not too hard to make and Baked Beautifully.

You will need a view things.  First of all having a tube 10 inch Bundt pan is a key to a good pound cake. It helps the cake cook evenly. the center round heat and allows the cake to cook in the middle. Producing a uniform cake density. Also  the center removable part allows easier release after cooking. The second thing is a  Measurement Scale.  I use one by Taylor. I found measuring the flour by grams works better. The cake will come out the same each time.

Chocolate Pound Cake

Preheat oven to 325F or 300F for convection oven ( I used a convection oven).
Butter and flour the Bundt pan. 

 Dry Ingredients:

472 grams of Unbleached Flour ( about 3 cups)
1/2 teaspoon each of, Baking soda, Baking powder and  Fine Table Salt
3 Tablespoon Natural Unsweetened Cocoa ( I use Hershey's)
2 Tablespoons Special Dark  Cocoa ( Hershey's)

Mix these together and set aside.

Wet Ingredients:

1 Cup Unsalted Butter, room temp ( very soft, that is the key to this)
1/2 cup solid Vegetable Shortening ( I use Crisco, in the bar not jar)
3 cups fine Sugar

Put the Butter and Shortening in a electric mixer and cream  together for about 2 minutes. add the sugar one cup at a time and continue to cream. after all sugar is added continue to cream for about 5 minutes or until very fluffy.

5 Large Eggs
I cup of  real Buttermilk.
1 tablespoon good vanilla extract ( I use Madagascar )

Add eggs one at a time blending well each each one, til you do not see any egg. after adding the eggs it is time to add the Dry ingredients.

Alternate the Dry ingredients one cup at a time with the Buttermilk. Starting with the Flour and ending with the flour. Be sure to scape the bottom and sides to make sure all the ingredients are Incorporated well.

Add the tablespoon of vanilla and blend. The batter should be thick.

Pour evenly into the prepared bundt pan.
Place in preheated oven and cook for 1 Hour and 45 Minutes , cake tested should come out clean.
cool on rack in pan for 10 minutes. Then Invert pan into plate, remove the pan and serve or let cool.

copyright 2015 by "Auntie E Cookbook/M Dubros"

Monday, October 19, 2015

Fall Time Recipes- Pecan Banana Bread

I have always love Banana Bread. Finding a good recipe can be a challenge. Some time the baking over cooks the outside and the middle is raw. Cooking with the Bananas is also tricky when are they ripe enough.

I have a great recipe, On thing I do is wait for the bananas to ripen, til the peel have dark spots then I put them in the refigerator and wait til the peels are black. That makes then just ripe enough. If you buy the ripen ones at the store (sometime they are reduce to sell) they will ripen for use in a couple days.

With the flour I found using a scale and measuring by grams produce a better bread. Sometimes the cups can be packed too dense or not enough, this causes a heavier or gooier bread. So do invest in a measure scale. I use one from  Taylor*. It is very easy to use and I can add every ingredient and stir together.
 Preheat oven to 350 Fahrenheit . or 325 Fahrenheit . for convection oven.
Butter and Flour a  9x5  Bread/loaf pan.

  Wet  Ingredients
6 Tablespoons of  room temp unsalted Butter ( real butter here)
1 cup of  Fine Sugar
3 Riped Bananas (see instruction above on ripening)
3 beaten large eggs.
1/2 cup Butter Milk (you can use the no fat one)
 1 Tablepoon  Vanilla Paste or a good Mexican vanilla extract)

Cream the butter and sugar together  in a Kitchen aid ( or standup mixer) with paddle til creamy. Stop and scape down the side and botton . Making sure the mixure is creammed.

Add bananas , eggs, Buttermilk and vanilla. blend til well mixed about 3-5 minutes. Stop and scrape as needed. Be sure to scrape bottom.

Dry Ingredients
 2 cups of unbleached Flour ( 315 grams)
 1 teaspoon each of Baking Soda and Baking powder
1/2 teaspoon salt
1 teaspoon Ground Nutmeg

put all Dry ingredients in a bowl and stir together.
Add to  Wet ingredients and mix on low til  flour is incorparated. Then Mix on medium speed for 3 minutes.

Fold in ( mixer on 1) 3/4 cups chopped Pecans.

Put into prepared 5x9 bread/loaf pan.  be sure to not to fill the pan more than 2/3 full. if you have extra use a smaller 4x6 pan to bake the rest.( It will bake for about 35 minutes in the small pan).

 For the 5x9 pan bake for  about 60 minutes in the preheated oven. Start ckecking at the 50 minute time.  Test by inserting a cake tester or clean knife, it should come out clean.

remove and remove from pan, cool on wired rack. Enjoy

copyright 2015 by "Auntie E Cookbook/M Dubros"  

*digital Taylor measuring cup

Friday, September 18, 2015

Recipes Revisited- New York Style Cheesecake

The is recipes revisited. A new segment to the blog. I have been going through the recipes. It is that time of year to resurrect some. with some photos of family get togethers and a  pink pumpkin!  Enjoy.

This is a recipe I have had for years. When in Germany we yearned for New York cheese cake. This recipe was passed around, it is the best I've had. It will serve 8-10 people.

You will need a large spring form pan. Place a pan of water on bottom rack, and preheat oven to 375 degrees Fahrenheit.
Please read through recipe first as there are three steps.


For Crust;
4 Tablespoon Butter
1/4 cup Sugar
1 egg
1 cup Flour
1 teaspoon Baking powder

Mix all ingredients together with electric mixer until doughy. Stretch and pull dough around bottom and 3/4 way up side of a large spring form pan.

For Filling;
3 packages of 8OZ size Philly Cream Cheese
1 cup sugar
4 eggs
1 tablespoon Vanilla extract.

Start beating one package cream cheese in mixer, continue adding cream cheese one pack at the time until creamy. add Sugar gradually. Add one egg beating well continue adding eggs one at a time til blended. Add vanilla blend well. Pour Filling into crust lined pan.

Place in Middle shelf of an 375 degree Fahrenheit oven for 30-40 minutes.


1 cup sour cream
3 teaspoons of sugar
1/2 teaspoon Vanilla
Mix together and spread on Cheese cake. Put Cheesecake back in over and turn over up to 500 degrees Fahrenheit. bake for 5-7 minutes.

Cool in Refrigerator
When completely cooled cut into pieces and top with favorite fruit or not. Enjoy.

Tuesday, May 5, 2015

Cakes of Old for the Modern Day Cook

We all like Cakes. It seems everywhere we go there is a cake involved. Eating out, parties, a home cook dinner. Cakes are part of our food group, per-say. Ending a meal with cake was a tradition. Cakes have been around for centuries. Although they were  denser and make primarily for traveling and long term item. Made with flour, spices and leavening ingredients. They have evolved into  a fluffy and light delicacy, made with eggs and butter. I do not think we would let the cakes from centuries ago. however the cakes of the 19th and 20+ centuries we would love. I am fortunate to have several books on the those centuries cake. Plus cakes from families recipes.

Thought I would devote a time on making cakes. It really is not hard in this day and age to make cakes. with all the help we have in mixers, pans and ovens, we can bake the prefect cake. So lets get started.

The first thing you must get is a stand Mixer. I have had several over the years. The best one for me is the KitchenAid. I have two of them. one it the professional heavy duty (pictured here)  and the other is a Lift head, more for light duty. In making cake the Lift head will do fine.  Now I know they a pricey however, You will find yourself using it more and more in your kitchen. I use to to make chicken salad, egg salad, mixing meatloaf, making the perfect omelets as well as making cakes and desserts.  With the attachments you can even make pasta and grind your own meats, make sausages and grate food. It is the most important item for the kitchen cook.
In the long run the cost will not matter. I would suggest that you shop around to get a good cost.

The second thing you will need are good pans. Believe it that the baking pans do make a difference. The way the heat conducts in the pan can make or break your cake. I like the Wilton pans. You can find them in all stores. There are some other high end pans that are good as well. Make sure you do not get the dollar ones  or cheaper ones. The problem with them is the type of metal that is used. Cakes need uniform heat distribute throughout the cake pan. Hot spots can cause the cake not to rise well. Giving you a dense or lopsided cake. I have use several brands and seem to always go back to my Wilton pans.  I have had them for over 30 years and they are still the best pans. all the other brands have made there way to the thrift shop or donated.

The third thing is wax paper. Now this is the key to a good release of the cake. Only use the wax paper when making cakes. Because it does not work let parchment paper. It will burn alone in an oven. What you do with the wax paper is cut it to the size of the pan. Grease the pan , put the wax paper in the pan press down and then turn it around. this is so both sides are greased. Next thing is to flour the pan. Put about 2 tablespoons of flour the shake it around the pan. covering the sides and bottom. you will pour the batter in the wax paper bottom pan. when the cake is done the pan can be turned out and the wax paper will be on the bottom of the cake. Simply remove the wax paper. No more cake bottom stuck in the pan.

Oven temps are important also. I have found using the speed bake (confection bake option) is not good for cakes. The speed bake fans move air around the oven. The thought is that it will even out the heat in the oven. However the air movement causes uneven baking in the cake. I have use both methods and found that the cake is better in light and fluffiness without using the speed bake cycle. Even though most oven manufactures states you get a higher raise in bake goods. Pockets of uncooked cake and the false rise will deflate upon leaving the oven. This method will give you a denser or over cooked cake. Therefore my suggestion is use the regular oven cycle when baking cakes. When heating the oven let it heat to the temperature of the recipe and then wait 10 minutes before putting it in the oven. The extra time insures that the whole oven is at the temp and not just the thermostat area. Always place the cake pans in the middle rack of the oven and make sure there is at least  two inches between the pans. This insures that they cook evenly.

Now one more tip for that perfect cake. The eggs should be at room temperature as well the the butter. Having all ingredients at room temperature help with the cooking of the cake. It will rise better and cook evenly. Less of a shock to the rising ingredients. In days of old there was very little things kept cold. Eggs where gathered that morning, Milk was fresh that morning, butter was fresh and kept in room temp water. You can buy containers for that purpose today. They are called Stoneware Butter keepers. You can get them on amazon as well as specialty stores. I have several different styles.   Always use unsalted butter for baking.  Try using these  tips making your next cake. You will notice a difference.

So let me give you a cake recipe from the Days of Old.

This is a butter cake from a 1949 recipe. My mother use to make this one. I will give you the original recipe. later I will modernize  it.

Butter Cake.
 1 cup room temp butter
 1 cup Sugar
 1 teaspoon Flavoring ( any kind you like, vanilla, lemon, almond, ect)
 2 room temp eggs.
 2 Cups Cake flour ( this is a special flour made for cakes, can be found in the flour section of the store)
 2 teaspoon Baking Powder
 1/2 teaspoon of salt.
 3/4 cup Milk

1. Cream Butter until very light, gradually adding sugar until light and fluffy.
2. Add the flavoring, then add the eggs, one at a time. Beating well after each.
3. Sift the Cake flour and baking powder and salt together.
4. Add 1/4 of the sifted dry ingredients to the butter mixture beat well
    Add 1/4 cup of the milk, beat well.
    Add 1/4 of the sifted dry ingredients, beat well
continue this method ending with the dry ingredients.
5.  Pour the batter into  two 8" round greased and floured prepared Cake pans.
6.  Bake at 375 degrees Fahrenheit for about Twenty five minutes. cake should spring back when touch on top. Or cake tester comes out clean in the middle of the cake.
7.  Cool on a rack for 4 minutes. loosen side with knife and turn our. continue to cool before icing.

use your favorite icing. enjoy.

Friday, February 6, 2015

Fast Meals: Maple Glazed Salmon

This is a family favorite. Easy to make and a great healthy dish. about 340 calories per serving and 12grams carbs. cooking time is 15 minutes, prep time is about 10 minutes.

Maple Glazed Salmon:

3 Tablespoons Pure maple syrup.
2 Tablespoons Soy sauce ( can use low sodium one)
1 Tablespoon fresh grated ginger ( I use the jar one,Gilroy Farms, that is already grated)
1/2 teaspoon cornstarch
1 Tablespoon water
 4 salmon fillets (6oz size)
1 green onion thinly slice.

1. Preheat oven to 475 Fahrenheit
2. to make glaze:  in a small bowl mix together first five ingredients  til blended smoothly, set aside.
3. arrange salmon in a  foiled lined shallow baking dish. skin side down.
4. spoon glaze over fish, roast in oven for 15 minutes. basting  once halfway through the cooking time. Fish is done when it  is opaque throughout.
 5. Transfer salmon to dish and sprinkle with green onions.

 enjoy. Makes 4 servings

Wednesday, January 28, 2015

Recipes from the Past: Breakfast Time Favorites.

Easy recipes are some times essential for us. When we want to enjoy our time, and not be in the kitchen cooking, while company is visiting. I find that casserole are easy and they can be put in the oven when everyone is up. Everyone can enjoy a morning cup of Joe and visit while it is baking. Always love that time together. This recipe is a Favorite version of a years gone by recipe. Enjoy.

 Maple Pecan French Toast Casserole

Step one:
Soft butter about 1 tablespoon
 4 cups cubed Italian bread
12 large eggs
1 and 3/4 cup 2% milk
1/2 cup  grade A  dark pure maple syrup
3 tablespoon sugar

1.  Butter a 2 quart casserole dish bottom and sides,
2.  place cubed bread in casserole dish.
3. In a 8 cup measurement bowl or your Kitchen aid mixer bowl, put in the eggs milk, maple syrup and sugar. with hand held or kitchen aid mixer mix the  egg mixture on medium speed for 2 minutes.
4. pour mixture over the bread in casserole dish.
5. cover and place in refrigerator  over night or for at least one hour.

 After removing from refrigerator continue with step two

Step two:

preheat oven to 350 degrees Fahrenheit
For topping:
2 tablespoons flour
1/4 cup light brown sugar
1/4 cup chopped Pecans
4 tablespoons cold butter.

1. cut the butter into the flour and sugar using a pastry cutter.
2. stir in pecans
3. sprinkle over the eggs casserole and bake at 350 F for 45 minutes.

oven Temp 350  degrees Fahrenheit.
cooking time 45  minutes

copyright 2015 by"Auntie E CookBook/MDubrosky"