Sauerbraten

Sauerbraten needs to brine for a few days to prepare before cooking. Keep in mind that if you prefer more your gravy to be sourer, reduce the water/wine and increase the vinegar or add lemon juice.

Sauerbraten
Father Andrew’s Sauerbraten
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Sauerbraten
Father Andrew’s Sauerbraten
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Ingredients
Marinade
Noodles
Servings:
Instructions
Sauerbraten
  1. Add vinegar, wine, water, cloves, onions, and salt into a saucepan. Bring to a boil then simmer for 10 min. Add pickling spice and simmer another 10 min. Cool to room temperature.
  2. Place beef rump roast in a large pot. Cover with brine and refrigerate for 2 to 3 days. Important to turn meat daily.
  3. When you are ready to roast the meat, preheat the oven to 360-375 degrees. Remove meat from brine and pat dry with paper towels, reserving the brining liquid.
  4. Roast the beef until tender, about 50 to 60 min. Remove beef to a platter and slice.
  5. While the meat is roasting, boil water for noodles and cook according to package directions. (If using pasta, cook beyond al dente). Drain and put in a large serving bowl.
Gravy
  1. Strain solids from remaining liquid and continue cooking over medium heat. Add crushed gingersnap cookies and simmer until gravy is thickened about 10 minutes. Serve gravy over sliced beef & noodles.
    Sauerbraten with Noodles
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Mini Pineapple Upside Down Cakes

You will need two (2) 10 oz ramekins for this recipe

Mini Pineapple Upside Down Cakes
Pineapple upside down Cake –Miniatures
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PER SERVING - 1 cake equals 290 calories (you can cut the calories by using Splenda) Note: I personally only ate half and served the other half to my loved one.
Servings
2 servings
Servings
2 servings
Mini Pineapple Upside Down Cakes
Pineapple upside down Cake –Miniatures
Print Recipe
PER SERVING - 1 cake equals 290 calories (you can cut the calories by using Splenda) Note: I personally only ate half and served the other half to my loved one.
Servings
2 servings
Servings
2 servings
Ingredients
Servings: servings
Instructions
  1. Preheat oven 350°
  2. Pour 1 tsp butter into each of two 10-oz. ramekins coated with cooking spray. Sprinkle with brown sugar. Top with a pineapple slice. Place a cherry in the center of each pineapple slice; set aside.
  3. In a small bowl, combine the flour, sugar, baking powder, salt, and nutmeg. Beat in the milk, vanilla, and remaining butter just until combined. Spoon over pineapple.
  4. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes. Run a knife around edges of ramekins; invert onto dessert plates. Serve warm.
Recipe Notes
Nutrition

8 g fat (5 g sat. Fat)
21 mg chol.
318 mg sodium
53 g carb.
1 g fiber
3 g protein

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A typical easy Mexican or South American Recipe

Empanada Sunburst
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Servings Prep Time
12 people 20 minutes
Cook Time
35 minutes
Servings Prep Time
12 people 20 minutes
Cook Time
35 minutes
Empanada Sunburst
Print Recipe
Servings Prep Time
12 people 20 minutes
Cook Time
35 minutes
Servings Prep Time
12 people 20 minutes
Cook Time
35 minutes
Ingredients
Pie Crusts
Servings: people
Instructions
  1. Heat oven to 400 degrees Fahrenheit. For the Empanada Sunburst dough: Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse cornmeal. In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes.
  2. Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef,(chicken or turkey) and garlic minced (optional) and cook until the meat is cooked completely. Drain the grease and set the cooked meat aside. In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the beef and cook over low heat for about 5 more minutes. The mixture should be moist but not dripping wet.
  3. Divide dough in half. On generously floured surface, roll out each disk to 1/4 inch 12' circle. Place first circle on parchment -lined backing sheet. Spoon a 3/4 cup of chili in center of the circle then spread remaining chili in a ring about 2" from the edge of the circle. Lay second dough circle over chili mixture. Press 4" bowl, upside down, in the middle indenting it then take the bowl off dough. Press outer dough edges together, crimp to seal.
  4. Cut petals using kitchen shears, carefully cut outer ring of the pastry into 1" slices. Gently twist each piece to expose the filing upward. In bowl, whisk remaining egg, brush over exposed pastry. Bake 30 min. or until golden brown. Serve with Basil and sour cream for dipping, if desired.
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Lighter Polish Cream Cheese Coffee Cake

People are always asking me for this recipe, so I’m sharing this version made with Splenda. Hope you enjoy it.

Lighter Polish Cream Cheese Coffee Cake
Polish Cream Cheese Coffee Cake
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Servings Prep Time
1 9 x 13 pan 30 min
Cook Time
45-50 min
Servings Prep Time
1 9 x 13 pan 30 min
Cook Time
45-50 min
Lighter Polish Cream Cheese Coffee Cake
Polish Cream Cheese Coffee Cake
Print Recipe
Servings Prep Time
1 9 x 13 pan 30 min
Cook Time
45-50 min
Servings Prep Time
1 9 x 13 pan 30 min
Cook Time
45-50 min
Ingredients
Main Ingredients
Filling:
Topping:
Servings: 9 x 13 pan
Instructions
Main Ingredients
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Beat Splenda, 1/2 cup butter, and 1 egg in a bowl until smooth. Add sour cream and vanilla extract; mix well. Stir in 3 cups flour, baking soda, and baking powder until mixture comes together in a sticky dough. Spread half the dough evenly into prepared baking dish.
Filling
  1. Beat cream cheese, Splenda, and 1 egg in another bowl until smooth. Spoon mixture into baking dish over dough. Drop remaining half of dough by spoonful’s over cream cheese mixture.
  2. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes 50 minutes
Topping
  1. Mix walnuts, Splenda brown sugar, 1/3 cup flour, and 1/3 cup butter in a bowl until mixture resembles a coarse crumble; sprinkle over dough.
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Herbed Biscuits
Herbed Biscuits
Homemade Herbed Biscuits
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Servings
12 servings
Servings
12 servings
Herbed Biscuits
Homemade Herbed Biscuits
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Servings
12 servings
Servings
12 servings
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 400° F.
  2. Spray cookie sheet with nonstick cooking spray or line with parchment paper.
  3. In a large bowl, mix flour, cream of tartar and baking soda. Then mix in mayonnaise with a fork until the mixture resembles coarse cornmeal. In a small bowl, combine milk and herbs, and add to the flour mixture. Stir until combined.
  4. Place heaping tablespoons on the cookie sheet.
  5. Bake for 10 minutes.
  6. Refrigerate until ready to use.
Recipe Notes

Nutrition Per Serving:

Calories 109 cal, Total Fat 4 g, Saturated Fat 1 g, Trans Fat 0 g, Cholesterol 2 mg, Sodium 88 mg, Carbohydrates 15 g, Protein 3 g, Phosphorus 34 mg, Potassium 85 mg, Dietary Fiber 0.5 g, Calcium 21 mg

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Easy Berry Crisp
Easy Berry Crisp
Easy Berry Crisp
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Easy Berry Crisp
Easy Berry Crisp
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Ingredients
Servings:
Instructions
Main
  1. 1. Preheat oven to 375°
  2. 2. Combine berries, white sugar and vanilla, spread in the bottom of a 9” pie plate or 9x9 baking dish.
  3. 6. Sprinkle Topping (Below) evenly over the berries,
  4. 7. bake at 375° Bake for 25 minutes or until golden and berries are bubbling. Serve warm with vanilla ice cream on top.
Topping
  1. 4. Mix brown sugar, flour, cinnamon and oats together.
  2. 5. Using a fork (or pastry blender) cur butter into dry mixtures until well combined.
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Kathryn's Peach Cobbler
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Servings Prep Time
8 20 min
Cook Time
40 min
Servings Prep Time
8 20 min
Cook Time
40 min
Kathryn's Peach Cobbler
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Servings Prep Time
8 20 min
Cook Time
40 min
Servings Prep Time
8 20 min
Cook Time
40 min
Ingredients
Servings:
Instructions
  1. Preheat oven to 425 degrees F (220 degrees C). In a large bowl, combine the sliced peaches, 1/4 cup of white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 9x14 baking dish. Bake in Preheated oven 10 minutes.
  2. Topping for Peach Cobbler In a large separate bowl, combine flour, 1/4 white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined. Remove peaches from oven, drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 35 minutes my gas oven took 40 minutes. I serve with Homemade Peach Ice Cream.
Recipe Notes

This recipe is one of my favorites my family loves it and we served Peach Ice Cream with it.

 

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Mini Elf Cookies
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Servings
18-24 cookies
Cook Time
9-11 min
Servings
18-24 cookies
Cook Time
9-11 min
Mini Elf Cookies
Print Recipe
Servings
18-24 cookies
Cook Time
9-11 min
Servings
18-24 cookies
Cook Time
9-11 min
Ingredients
Servings: cookies
Instructions
  1. Preheat oven to 350° F. COMBINE: flour, baking soda and salt in small bowl. BEAT: butter, oil, granulated sugar, brown sugar in large mixer bowl until creamy. Add egg and vanilla, beat well. Gradually mix in flour mixture. Stir in morsels and cherries. Drop by rounded tbsp onto ungreased baking sheets. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes then remove to wire racks to cool completely.
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Kathryn enjoys more holiday baking fun with young chef Emory. Here the two enjoy making one of Chef Emory’s favorites, Shortbread Cookies.

Emery's Shortbread Cookies
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Shortbread Cookies for holiday decorating
Servings
1 Doz (depending on size)
Servings
1 Doz (depending on size)
Emery's Shortbread Cookies
Print Recipe
Shortbread Cookies for holiday decorating
Servings
1 Doz (depending on size)
Servings
1 Doz (depending on size)
Ingredients
Cookies
Icing
Servings: Doz (depending on size)
Instructions
Main Ingredients
  1. Preheat oven to 350°
  2. Combine butter with sugar and beat till fluffy. Add egg and vanilla continue beating till light. Gradually add flour.
  3. Once dough is formed, roll out on cutting board (about ¼” thick).
  4. Bake in preheated oven for 8-10 minutes. Cookies should be only brown on the edges. I prefer to use a stone as the cookies are light and evenly browned.
Icing
  1. Mix all ingredients together with until smooth. Add a few drops of food coloring if desired. IF the mixture is too thick, add milk by the teaspoon to make it spread easily.
  2. After cookies are cool, use a pastry bag filled with icing. Use different tips to do designs. Let sit and then treat yourself to a great cookie you deserve it!!!!
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Watermelon Bread
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Servings
1 loaf
Cook Time
1 1/2 hour
Servings
1 loaf
Cook Time
1 1/2 hour
Watermelon Bread
Print Recipe
Servings
1 loaf
Cook Time
1 1/2 hour
Servings
1 loaf
Cook Time
1 1/2 hour
Ingredients
Servings: loaf
Instructions
  1. Preheat the oven for 375º Sift together dry ingredients. Cream together sugar and butter. Add eggs, yogurt and watermelon pulp. Fold in dry ingredients and Black currents. Careful not to overmix. Bake the bread - 1 1/2 hours or until a toothpick comes out clean. Slice and Serve
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