Gluten Free, Triple Berry Coffee Cake

Time For Some Coffee Cake.

I have been trying to watch the gluten in my daily food. Picked up some King Arthur Gluten Free Flour. made this coffee cake with it, came out good.

Preheat Oven to 375°F, Butter a 9x13 pan.

Cake:

2 cups Gluten Free All purpose Flour
1/4 cup Truvia
1Tablespoon Baking Powder
1/2 teaspoon Nu-Salt (salt substitute)
2 Large Eggs
1 Cup unsweetened  almond milk
1/4 cup butter melted
2 teaspoon Vanilla Bean Paste
1 teaspoon Lemon Juice

 Mix all ingredients  together in mixer to make cake. blend well.
Pour into prepared 9x13 pan, spread out on bottom of pan

Add Berries listed below on top of the cake mixture.

1 cup Blueberries
1 cup Raspberries
1 cup Blackberries


Make the Crumble top:

1 Cup Gluten Free All Purpose Flour
1/2 cup Rolled Oats ( Not the instant type)
1/4 cup Truvia Brown Sugar
 2 teaspoon cinnamon
1/2 cup cold butter, cut in to pieces

 Mix first four ingredients in a bowl, Cut in Cold butter with pastry cutter or use a fork, until butter is  incorporated well.
Sprinkle crumb topping on the top of the Berries.

Bake in a preheated 375°F oven for 45 minutes. Remove and cool about 15 minutes before cutting.

enjoy. Serves 16

 Recipe copyright 2020 by "Auntie E Cookbook/EM Dubros"

 

The Holidays are Upon Us: PUMPKIN PIE

 
Here we are November 2019.  The holidays are upon us.  I will be posting some holiday recipes. Starting today.

Been thinking about Thanksgiving Dinner. We will be spending it at the Beach House this year. So Maybe I should have so Southern favorites.  Going to look through old family get togethers and the food we ate as children. Now that I am in my let 60's I have been cherishing  all the days of old.

This year I hope to invite my Baby Brother to the Beach House for some nostalgia food.

I will be posting the menu and recipes some time these next coming weeks.

Love this time of year.

For today this is the first recipe.

 Pumpkin Pie

My Mother in law had the best crust.

Dee's pie crust.

I'm not sure when she started making the pies, however they were always the rave in the family and with the neighbor kids. Dee's crust was the best.
Dee's Pie Crust
5 cups Flour
2 cups Crisco Shortening
1 tablespoon sugar
1 well beaten egg
1 tablespoon vinegar or Lemon juice.
some ice water

1. Cut flour and shortening together
2. Add Sugar, egg and vinegar. mix together.. Add enough ice water until dough starts to stick together.
3. Place small ball on floured surface and roll to thick desired (note: not to thin,thickness should be not less than 1/2 inch)
4. Put in 10"Pie pan 
5. Make two of this recipe for the Pumpkin pie filling below.

Copyright2010"Auntie E CookBook/M Dubros" 


My Mothers Pumpkin Filling:

My Mother use only pure Pumpkin not the pumpkin pie filling, I think that is way I loved this pie.
Preheat over to 425°F

1 can (29oz) Libby 100% Pure Pumpkin.
3 extra large eggs
3 teaspoons of  Ground Cinnamon
1 teaspoon of   ground cloves,and ground ginger
1/2 teaspoon of fresh grounds Nutmeg.
2 cups sugar
2  vanilla pod, split and seeds scraped out
1 teaspoon of vanilla extract.
2 cans Carnation Evaporated Milk


 In a sauce pan on the stove put the vanilla pod and seeds with the Evaporated Milk and stir. Simmer for  about 20 minutes. turn off heat and let cool.

In the kitchen Aid mixer, put the Pumpkin, sugar and spices together and mix on low  until all is incorporated well,
 Add the extra large eggs one at a time, mixing well after each one. Beat for about 30 second for each egg added.

remove the vanilla pods from the milk mixture.
With the mixer running at  low #3, slowly add the milk mixture.

this mixture will make 2 10" pies.

Pour into the prepared 10" pie plates.
 tap on the counter to remove bubbles.

bake in preheated 425°F oven for 20 minutes , then turn temp down to 350°F for 55 minutes
remove from oven and let cool to room temp, then refrigerate. They are best if  baked the day before.

Recipe copyright 2019 by "Auntie E Cookbook/EM Dubros" 

And of course you need Whip Cream, My recipe:


Auntie E's  Vanilla Whipped Cream.

1 cup Heavy Cream
1/3 cup Powder sugar
1/2 tsp Cream of Tarter
1/2 tsp  Tahitian Vanilla Extract.

Put all ingredients in a  mixing bowl of a stand mixer. using a wood or silicone spoon stir til dissolved  ( it will not take long just a few seconds).
Using the  whipping attachment, start on 2 Level and gradually increase to the whipping setting on your mixer. whip until forms soft peaks. Now be careful if you whip too long you will have sweet butter!
I usually stop when it looks wavy ( soft peak) . Then I whip a little more checking every 2 seconds til I get the stiffness I what.

The whole process take less than 2 minutes from start to finish for my mixer.

You can use it right away or put in the refrigerator til ready to use.

 Serving Size 2 Tablespoon has 1.7 carbs and 10 Calories


 Recipe copyright 2018 by "Auntie E Cookbook/EM Dubros"

Cookie Time: Best Ever Chocolate Chip Cookies.

This is the best ever recipes. We have been making these since 1990.  It is an old recipe From  a friend.

Best Ever Chocolate Chip Cookies

1 Cup  Butter flavored Shortening  or you can use plain Shortening
3/4 Cup Sugar
3/4 Cup Package Brown Sugar
2 Eggs
1  teaspoon Vanilla Extract
1 teaspoon Water
2 & 1/4 cups All Purpose Flour
1 teaspoon Baking soda
1 teaspoon Salt
1 small package of Chocolate chips, about 2 Cups
 (Optional) 1 cup Chopped Pecans
     
1. Preheat Oven to 300°F

2.Cream shortening at medium speed in the mixer. Gradually add sugars, beat well.

3.Add eggs, vanilla and water; beat well

4.Combine Flour, baking soda and salt ,stir together. Add flour to Creamed shortening mixture.  Mix well

 5.Stir in Chips and Nuts( if using)

6. Roll into Tablespoon  size. Place onto a greased Or Parchment paper lined cookie sheet. Lightly press cookie with fork.

7.Bake at 300°F For 20 minutes

8.Remove from oven and transfer to wire cooling racks to cool completely, if you can wait that is.

Ninja foodi: Banana Hazelnut Bread

Banana Hazelnut Bread

 I love Banana Bread. However the sugar content is high for Diabetic. I developed this version so we could  enjoy some with my Dad.  You could serve it with some ice cream for more carb in take. This recipe is half the carbs of Traditional Banana Bread .

 3 Banana's Mashed
1/4 cup Dark Brown Sugar
1 1/2 cups Unbleached Flour
1/2 cup Hazelnut Flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon backing soda
1/4 teaspoon salt
2 Large Eggs
1/2 Cup Melted unsalted Butter
2 teaspoon Vanilla Bean paste
1/4 cup chopped Hazelnuts


Cream bananas and brown sugar together , mixed well.
Add the eggs and Vanilla Bean Paste, beat well.

Combined the dry ingredients, except Chopped Hazelnuts,  together and whisk  to blend well.

Start with dry ingredients alternating with the melted butter,  and ending with the dry mixture.
 Add to creamed ingredients mix well after each addition.

Fold in Chopped Hazelnuts.

Pour into a 8 inch buttered and floured cake pan

Preheat the Ninja Foodi on Bake 325° F for 5 minutes,
put the cake pan on the rack, ( low position). lower into the inner pan.
Cook for 30 minutes on 325°F.
Lift out when done allow to cool for 10 minutes, remove from pan onto serving platter

Recipe copyright 2019 by "Auntie E Cookbook/EM Dubros"

Ninja Foodi: NewYork Almond Cheesecake

NewYork Almond CheeseCake

I have a favorite Cheesecake. Learn how to cook it in Germany many years ago. Sometime ago I made it healthier for my family. Decided to try cooking it in the Ninja Foodi. It had to be adapted to the Foodi due to the size of it. Also I do not use Graham Crackers for the crust, therefore I have to first use the Bake/ Roast and then Change to Pressure cooking after that I put the topping on and use the Bake/roast to brown the top. I know this sound complicated but is really is not. The Cooking time in a regular oven is about 60 minutes. The Ninja Time is about 30 minutes total.  Half the time.
 All Ingredients should be at Room Temp. This allows for even cooking.

For the Crust:

3 Tablespoon  Unsalted Butter (room temp)
2 Tablespoon Fine Grain Sugar
1 Large Egg ( room temp)
1/4 cup Almond Flour
1/2 cup Flour
3/4 teaspoon Baking Powder.

 Add all the ingredients above in a mixer and Mix on medium ( #4 on the  Kitchen Aid mixer).
til Blended well.
put it on the bottom of the spring form pan and spread up the sides about 2/3 of the way up, making sure the bottom of the  pan remains covered. I use the back of the small spoon.
set aside.

Now make the filling:

16oz Cream cheese, (room temp)
1/2 cup sugar
3 Room Temp Large Eggs
1 Tablespoon All purpose Flour
1 Tablespoon Almond Flour
 1/2 teaspoon vanilla Extract
1/4 teaspoon almond Extract.

Cream cheese and Sugar together . Add one egg at a time and blend well after each addition. Add flours and Extracts and blend well.
Pour In to the spring form pan. smooth out evenly.

Put on rack in the Ninja foodi and  close lid set on Bake/roast on 375°F for 5 minutes.
after done, add 1 cup of water, Pouring so it goes in the bottom of the liner pan.
put the Pressure cooker lid on, set the  vent knob to Seal. turn on pressure setting and set for 15 minutes.
when done Quick Release Steam. open and remove lid. Leave cheesecake in the unit.
Prepare the topping below.

Topping:
1/2 Cup sour cream
1 Tablespoon sugar
1/4 teaspoon Vanilla Extract.

mix together by hand is fine.

Pour over the Cheesecake and spread out to edges.
close Air Crisp top and set  on Bake/roast 400°F for  5 minutes.

When done remove from Ninja foodi pot and set on counter for 20 minutes, then put in refrigerator to cool. At least 2 hours.

Top with Berries and serve.


Recipe copyright 2019 by "Auntie E Cookbook/EM Dubros"

 

Let's Talk : Whipped Cream Anyone?

I love Whip Cream. We can use it in Coffee drinks,  Cocoa drinks, and all kinds of  Desserts.  While in Germany I learn to make  it. CoolWhip was nice but so Sweet and lots of calories. Europe tend to  not have their as sweet as we Americans.   Most Americans tend to have a sweet tooth.

 I have a great recipe that has a less than 2 carbs per serving and only 10 calories.  Compared to Cool whip which is 2 carbs and 24 Calorie for the same amount a serving size ( 2 Tablespoon)The taste is very good and if you are using it on a fruit and dessert it is a good match.

There are many types of Vanilla Extracts. Each one is great in different type of  recipes. Tahitian Vanilla Extract is one that is suited for Cold items. Like Ice creams and Whipped creams. I will  talk about Vanillas at a later time. For this recipe I use Tahitian vanilla.

Auntie E's  Vanilla Whipped Cream.

1 cup Heavy Cream
1/3 cup Powder sugar
1/2 tsp Cream of Tarter
1/2 tsp  Tahitian Vanilla Extract.

Put all ingredients in a  mixing bowl of a stand mixer. using a wood or silicone spoon stir til dissolved  ( it will not take long just a few seconds).
Using the  whipping attachment, start on 2 Level and gradually increase to the whipping setting on your mixer. whip until forms soft peaks. Now be careful if you whip too long you will have sweet butter!
I usually stop when it looks wavy ( soft peak) . Then I whip a little more checking every 2 seconds til I get the stiffness I what.

The whole process take less than 2 minutes from start to finish for my mixer.

You can use it right away or put in the refrigerator til ready to use.

 Serving Size 2 Tablespoon has 1.7 carbs and 10 Calories


 Recipe copyright 2018 by "Auntie E Cookbook/EM Dubros"

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.

23 Days Of Holiday Cookies: Eggnog cookies

Now another favorite for the holiday is Eggnog.  So rich and the calories are very high. Here is a cookie that has the flavor without the calories.
I will also share a recipe for Eggnog Fudge later today, that is really out of the world! Just like a class of eggnog! Be sure to come back after 5 pm to view the bonus recipe.

 Crescent Moon Eggnog Cookies.

 Preheat Oven to 325 Fahrenheit ( or 300 F for convection)

you will need :
1 cup soften butter
1/2 cup sifted Powdered Sugar
1/2 teaspoon Kosher Salt ( less sodium in this salt)
1/2 teaspoon Imitation Rum Extract
1 teaspoon Pure Vanilla Bean Paste (  can get it at the market, we have Wegmans, they carry it)
2 cups Unbleached All Purpose Flour
1 cup Almond Flour ( also at the market in the specialty section)
1 teaspoon Baking Soda.

1. Mix the flours and baking soda together, set aside.
2. Cream butter at medium speed  setting of mixer.( kitchen Aid  setting #5), beat for 5 minutes til fluffy. Gradually add powdered sugar, a spoonful at a time. Beat well after each addition. you might have to stop and scrape down the sides. Once all the sugar is in Beat for 4 minutes. It will be fluffy and light in color.  Add the,salt, rum extract and the vanilla bean paste, continue beating for 2 minutes.
3. with mixer on Medium low ( #4 on Kitchen Aid) add flour mixture slowly 1/2 cup at a time mix well between additions. Once all the flour is in beat on Medium( #5) until it comes together and is coming away from the sides. this should take about 2 to 3 minutes.
4.   take about a tablespoon of dough and rolls it into a 1" ball than shape into a crescent moon. place on Parchment Paper lined Cookie sheet. place about 2" apart, flatten the top a little.
5. cook in a 325 Fahrenheit oven  for 15-18 minutes ( or a 300 F. Convection oven for 15-18 minutes). they will not brown much but will be set and light color.( a little darker then it was raw. see photo.)
allow to cool for 5 minutes on cookie sheet ( this is so they will firm up.). drizzle with the Eggnog Glaze.

To make Eggnog Glaze:

Combine 3/4 cup sifted powdered sugar and 1+1/2 tablespoon of Low Fat Eggnog and 1/4 teaspoon  Rum extract. mix until creamy and drizzle over the crescents using a small spoon. Sprinkle tops with freshly grated nutmeg.

Move to cooling rack, store in a tin , can be frozen. Thaw before serving.

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

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"

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"

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.

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"

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

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.

Ingredients:

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.

Topping:

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.

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"

Strawberry Balsamic Ice Cream.

While you were visiting Tennessee we stumbled across a Olive oil place. The name Is Zi Olive, they had the best tasting oils and balsamic vinegar  in my opinion. We have been tasting olive oils from different companies and have not found one in comparison. One can order online or visit them in Tennessee.

Last time we were there the Strawberry Balsamic Vinegar  was very nice. So, we purchased a small bottle of it. With the weather getting warmer the time to make ice cream has come. Looking through a new Ice cream book I purchase, I can across a balsamic ice cream recipe. As per my cooking detail, I changed up the recipe to be more healthier. Even though creamy and fattening  ice cream is soooo good. Sometimes it is good to tone down the fat content.

So, I used the strawberry balsamic and Silk Coconut milk. These add flavor and good fat to the creamery.

The ice cream is made by creating a custard  base. it is not that hard. You can use any ice cream maker to churn the ice cream. It should be eaten within seven day. If it will last that long.

Strawberry Balsamic Ice Cream

To Make the Puree sauce:
Half and quarter Strawberries about 3 cups. Place in a skillet and place 2 Tablespoons sugar and 2 teaspoons of Zi Olive* Strawberry Balsamic Vinegar. Heat on med heat until strawberries are cooked down and their liquid has been reduced about half. Remove from heat and puree with a Bamix** ( or you can use a blender). cover and chill.

Making the custard:
                                    5 large egg yolks
                                 1/2 cup sugar
                                 1 & 3/4 cups heavy cream
                                 3/4 cup Original Silk Coconut milk ( you will find this in the dairy section of the store. This is not the can version)
                                 1/4 teaspoon salt
                                 2 teaspoons Zi Olive* Strawberry Balsamic vinegar

1. lightly whisk egg yolks in a medium glass heatproof bowl, then add 1/4 cup of the sugar and whisk until mixed. set aside.
2.  in a large sauce pan (stainless steel works best) add the remaining 1/4 cups sugar, cream and  Silk Coconut milk, and salt. cook over medium heat heat until just start to bubble around edges.  Reduce heat to medium at this point.
3. Slowly add 1/2 cup of milk mixture into the eggs, stirring well. than add another 1/2 cup into the egg mixture, stirring well making sure it does not curdle.
4. slowly add the egg mixture into the milk mixture, stirring  with a wooden spoon continuously. Making sure the egg does not curdle.
5. once egg mixture is incorporated in the milk mixture, with heat on medium, stir constantly with the wooden spoon until it thickens. about 5 to 8 minutes. it should coat the  back of the wooden spoon and you should be able to run your finger down the middle and it will stay cleared.
   
6. Strain the  custard through a fine mesh strainer into a medium size bowl. you can use the wooden spoon to stir it through the strainer. Wash the wooden spoon after this process.                
   
7. Put some ice and water in a larger bowl, set the custard bowl in the ice water bath. stir the custard as it cools.  
   
8. Once cooled cover and refrigerate for at least 2 hours (or overnight).

   Making the Ice Cream:  combine the Puree and the 2 teaspoons of Strawberry Balsamic Vinegar and the custard. stir well.  Place into the ice cream freezer and churn according to the directions . you might have to  make two batches depending on the size of your machine. If this is the case just put the remaining unused portion in the refrigerator until ready the use.

Be sure to put your container you will be using to put the ice cream in in the freezer while you are churning the ice cream. Use the ice cream with 7 days.

This is a great recipe for a ice cream pie or cake. Just make the cake or crust and freeze while churning. When done churning pour the ice cream onto the crust or cake bottom. If making a cake  freeze until it is set about 4 hours then top with second cake section. Freeze until ready to serve.

Try it in Baked Alaska Recipe. enjoy

copyright 2014 by "Auntie E Cookbook/M Dubros"   
* Zi Olive 
** Bamix 

Fall Foods- Bartlett Pear Strudel

I love this time of year. October Fest and the Seasons Weather all makes me feel great. Perhaps it's because I was born this time of year. Whatever it is Fall foods are one of my favorites.

Recently I came across a Strudel Recipe. Years ago we lived on a farm.  We had a Bartlett pear tree. This was the time of the year it produced pears. I put up lots of pears all October long. So I thought I would share a Bartlett Pear Strudel recipe was you. This is the first all the Fall Recipes for 2012.

I hope to bring you some healthier New twist to some old fashion favorites. Join in the fun and add the links to your Fall favorites in my Comments.
This recipe mixes Agave syrup with regular sugars. This is a good way to use low glycemic index sweeteners.  Using the two  helps with the controlling of the spikes in the insulin level.  Which help in the desire to eat more sweets.

Bartlett Pear Strudel

You will Need:
Filling:
5 Bartlett Pears
3 Tablespoon unsalted Butter
1/2 Tablespoon Pumpkin Pie Spice
1 Tablespoon cider
5 teaspoon Maple flavored agave syrup
2 tablespoon light brown sugar

Dough:
One 11oz package  pie dough mix (I use Pillsbury)
1/3 cup of Cider
1 teaspoon Pumpkin pie Spice

Spice mixture:  Mix together,
1/2 teaspoon pumpkin pie spice
1 tablespoon raw sugar crystals

Egg Wash:
1 eggs beaten Plus 1 teaspoon skim milk-mix together


Dough:
Mix the dough mix with cider and spice.
Wrap in plastic and place in refrigerator. 

Pear mixture:
Core and peel the pears and cut in 1 inch pieces
Melt butter in large fry pan reduce heat to medium low
add pears and spice cook for about 2 minutes
Add cider and cover reduce to simmer about 10 minutes.
Add in agave and continue to simmer for 15 to 20 more minutes until soften.
Stir in Brown sugar and set aside to cool.


Remove Dough from frig.
Roll out to 1/4 inch 9x13rectangle (I like to roll it on a silicon mat)
Place  Pear mixture in the Middle of rectangle long ways
fold the side farthest way over the pears. Now fold the other side( closet to you) over the dough and pears (if you used a silicon mat this is very easy to do). Now place it on a parchment paper lined cookie sheet, seam side down.

Brush the top with Egg wash mixture ( egg and skim milk)
sprinkle with Spice mixture.
make about 5 slits on top

Put in a 400 Fahrenheit degree oven for about 35 to 40 minutes, You want to make sure the dough is cooked through.

Cool 10 minutes before cutting. Can be served warm or cold.

It's Valentines Day-Truffle time

That right, Truffles are the favorite for Valentines Day. You could stand in that long line at the Chocolate Shop for that fresh Truffle...Or...You could make your own. Really it only takes a little time with this recipe and I guarantee you will love them!

You will need:

2/3 cups Heavy whipping cream
1 teaspoon almond extract
1 tablespoon almond Honey
1 tablespoon Light Agave Nectar
16 oz of Dark Chocolate Chips( I use 60% cocoa bittersweet)

Now mix together first four ingredients and put in a small saucepan on Medium heat. You want to heat til just warm, before it comes to a simmer. Then add the chocolate chips. Turn heat to low and stir until all the chocolate is melted.

Remove from heat and refrigerate for 3 hours. Remove from refrigerator and with a small melon scoop, scoop into ground almonds or powder sugar. What ever topping you like. Will keep in the refrigerator for a couple days. Can be frozen in airtight container for up to 3 months.

These are about 50 calories per truffle .

Oreo Cookie Cake

For Critters birthday he wanted an Oreo Cake. So I got out an very old (over 25 years) cake book I had from Pillsbury and made it . The book is no longer in print so, I thought I would post the recipe for you all.

This is a take off from their Cookies 'n Cream Cake. I changed up the recipe a little to suit our taste buds. It was a hit and very moist.

Oreo Cookie Cake

1 package White cake mix (one with pudding in the mix.)
1 1/4 Cups water
1/3 Cup vegetable oil
3 egg white at room temperature
about 1 cup of coarsely crushed Oreo's

Preheat over to 350 degrees Fahrenheit
Prepare 2- 8 inch cake pans.... Grease with shortening and then dust with flour.

In a large mixing bowl, using a electric mixer...Add first four ingredients and beat at low speed until moistened. Then turn mixer speed to highest setting and beat for 2 minutes.
Add crushed Oreo's and by hand fold them in.
Pour in equal amount in prepared cake pans.
Place in oven on the middle rack and make sure the pans do not touch.
Bake in preheated 350 F oven for 25 to 30 minutes (until cake have pulled away from side of pans)
Cool in pan for 10 minutes, then remove from pans, cool completely before frosting.

Frosting:

3 cups Powdered sugar
3/4 cup Crisco white Shortening
1 teaspoon Tahitian Vanilla extract.
2 egg whites (at room temp)

mini Oreo's tops and bottoms ( no cream filling for these )
3 Crushed Oreo cookies tops and bottoms ( no cream filling for these )

In small mixing bowl using a electric mixture, Combine 1/2 cup powdered sugar and the shortening , vanilla and 2 egg whites. Blend well. Gradually add rest of powdered sugar, whip until smooth and creamy.
place one cake with the cake top on the bottom( upside down) on a platter.
Frosting the top of the bottom cake
Put the second cake on the top of frosted bottom cake ( top side up)
frost the sides next then the top.

Look at the photo for placement of the cookies tops and bottoms.

I store the cake in the refrigerator, due the egg white. Bring the cake out about 30 minutes before cutting.

copyright 2012 by "Auntie E Cookbook/M Dubros"

Kitchen Gadget- Ice Cream anyone?

I purchased a new ice cream maker. It is a Cuisinart 1-1/2 Quart Ice Cream Maker. It is so easy to use and one can have ice cream in 20 minutes. I like to put it in the freezer for one hour to get to a consistency I like. There is nothing like home made ice cream. I have a great recipe that I created.









Ovaltine Reece's Ice cream

mix together:
3/4 cups Rich Chocolate Ovaltine powder.
1 cup Half n Half
2 cups Heavy Whipping Cream
1 1/2 Tablespoon Vanilla Extract

Stir well and then refrigerate for about 1 hour.( you can make this a keep in refrigerator overnight)

Prepare ice cream maker.

Pour mixture into running ice cream maker.(the bowl should be well frozen).
It well take about 15 to 20 minutes until thicken.

In the meantime chop up a 4 oz. package of Reece's pieces.

Add the the mixture and continue mixing for 5 more minutes.

Remove ice cream and put into a freezer container with a sealed top. Freeze for 1 to two hours.)
remove for freezer at least 15 minutes before serving.(if you freeze longer than 2 hours.

copyright 2011 by "Auntie E Cookbook/M Dubros"