Dutch Baby Pancakes

INGREDIENTS

• 1/2 cup all-purpose flour
• 1/2 cup milk
• 2 large eggs
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon fine salt
• Instructions
• 1.) Heat oven to 425.
• 2.) Mix flour, milk, eggs, sugar, vanilla and salt in a bowl.

• 
  3.)  Leave the batter I and set aside to rest 20 to 25 minutes. 
• 4.) Pour batter into a 12 cup muffin tin.
• 5.) Bake for 15-20 minutes until puffed.
• Serve with syrup or powdered sugar. 

June morning at Grandmaman's and Grandpa's 2020

Rhubarb Custard Meringue

Ingredients

one 10" unbaked unpricked pie shell (GF or regular)

Filling

2 1/2 cups chopped rhubarb

1 cup white  sugar

2 tbsp. flour (GF or regular)

1/2 tsp mace (or 1/4 tsp nutmeg)

2 egg yolks

1/2 cup light cream or milk

1/4 cup melted butter

Meringue

3 egg whites

1/2 tsp. vinegar

1/8 tsp. salt

6 tbsp white sugar

1/2 tsp vanilla

1 tsp white sugar

Filling:  Combine the rhubarb with the sugar, flour and mace.  Put the rhubarb into the pie shell.  Whisk the egg yolks together with the cream and the melted butter.  Pour this custard mixture over the rhubarb.

Place on a rack set in the lower part of the oven at 450 degrees.  Bake 10 minutes.  Reduce heat to 350 degrees and bake 35-40 minutes or until the custard is set.

Meringue: Beat the egg whites with the vinegar and salt until they are stiff but not dry.  Add the 6 tbsp sugar and vanilla.  Stir the meringue onto the pie.  Sprinkle with the 1 tsp sugar.

Bake an additional 4 minutes at 425 degrees until delicately browned.  Cool and serve as soon as possible.

Pink Elephant

Today Reegan tried out the elephant mold 

she got from Grandmaman and Grandpa for her 

11th birthday.

 

Reegan's 11th Birthday Cake

Reegs made her own 11th birthday cake during spring break at home this year. 

 School was cancelled for the Covid 19  Season 

and lots of at home projects were happening.  

The birthday cake was definitely "eye candy",

 super fun to make

 and a great way to celebrate.

  Official review 

"Pretty good, a little on the super sweet side but yummy"!

1st step...Make the crust.

Step 2:  Make the filling.

Step 3:  Blue Pool Cheesecake filling almost ready!

Step 4...Perfectly cooked Pie Crust ready to cool down.

Step 5...Spread cheesecake filling evenly over crust.

Ingredients:

1 package (16 oz.) Vanilla CANDIQUIK Coating
2 packages (8 oz.) cream cheese, softened
 1 or 2  (3 oz.) packages Jell-O® Berry Blue gelatin 
1 container (8 oz.) whipped topping, thawed
1 pie crust 
1 white chocolate candy bar, cut into 1” squares
4 candy necklaces
Peach rings candy
Red cake writing icing
Pretzel twists
Chocolate candies

Instructions:

1. Form pie crust into a 13×9” glass baking pan, bake as directed. I used the Pillsbury pre-made pie crusts, and simply formed the dough to fit the 13×9 pan, I did have to “cut and paste” part of the dough- but it worked perfect and covered the bottom of my pan completely.
2. Melt Candiquik according to directions on package.
3. In a large bowl, mix softened cream cheese, berry flavored gelatin, and Vanilla Candiquik with an electric mixer until well blended.
4. Fold in whipped topping and mix until well blended.
5. Carefully spoon mixture into glass baking pan and smooth out with a spatula.
6. Cut the string of the candy necklaces so you have one long string of candy; tie a small piece of ribbon on the ends so the candy pieces do not fall off.  String candy necklaces evenly across the cake; you should have approximately 1.5” between each candy necklace.
7. Place white chocolate squares at the end of the cake, between the candy necklaces.
8. To create the life savers: use red cake writing icing to pipe thick lines on the peach ring candies.
9. To create swimmers: break off small pieces of pretzel twists and position on the cake as the arms and legs, place a small candy between the arms as the head.

Thanks to Candiquick for the recipe. For a link to more Olympic ideas and a printable for the flags click:

http://blog.candiquik.com/olympic-party-roundup-20-sweet-treats-for-an-olympic-party/

Happy 11th Birthday Reegan!

Sadie's 10th Birthday Cake

Sadie designed, baked and decorated her own birthday cake this year.  

Mom just watched.  Logan and Oliver helped with the eggs and 

Maple was lots of help with the apron ties.

Cake Ingredients

Devil's Food Chocolate Cake Mix

Raspberry Jelly

Chocolate Fudge

Chocolate Chips

Decorating Supplies (Look in your pantry and create with what you have)

Girl Guide Cookies

Coconut

Marshmallows

Lilac Buttercream Icing

To make the cake check out the photos below and use your imagination.  Sadie designed her cake on paper first with her "pantry ingredients" in mind.  She added chocolate chips to the batter to make the cake a bit "richer".  When the cake was cool and ready to decorate raspberry jelly and chocolate fudge were spread between the layers.  A lovely lilac buttercream icing  became the decorating base and then the cookies, coconut and marshmallows topped off the cake.  

The design

Turkey Crepes

Thanks to neighbor Pat for this idea to use up leftover turkey. 

Crepe Batter:
2/3 cup flour; 1/4 tsp salt; 1 tbsp sugar; 4 beaten eggs; 1 1/2 c milk; 2 tbsp melted butter.
Sift dry ingredients. Combine eggs with milk, gradually beat into dry ingredients until batter is smooth.   Stir in butter Chill batter 2 hrs.  Brush a small heavy fry pan with butter and heat until a drop of water sizzles.  Pour a small amount of batter (2-3 tbsp.) into pan and tilt pan to form a very thin layer on bottom.  Cook over medium heat until lightly browned on one side.  Turn and brown other side.  Repeat until all batter is used.

Cheese sauce:
2 tbsp butter; 2 tbsp flour; 1/2 tsp salt; 1/2 tsp dry mustard; dash paprika; dash cayenne; 1 1/4 c milk; 3/4 to 1 cup grated cheddar cheese.
Melt butter, blend in flour and seasonings.  Gradually add milk. Stir and cook until smooth and thick.  add cheese and stir until melted.

Turkey Filling:
1/4 c. finely chopped onion; 1/4 c. finely copped celery; 2 tbsp butter; 1/2 c. chopped mushrooms; 2 c. finely diced cooked turkey; 2 tbsp chopped almonds; 1/4 tsp salt; dash of pepper.
Saute onion and celery in butter until onion is transparent.  Add mushrooms and cook 1-2 min. longer; add turkey, almonds, seasonings and 1/2 cu. of cheese sauce.  Place a spoonful of filling on each crepe and stack or roll.  Place crepes in a greased baking dish, brush with a little melted butter and bake at 400F until heated (about 10 min.)  Pour remaining cheese sauce over crepes when serving .

Makes 12 crepes.

Tuck Shop Cinnamon Buns

If you attended the U of A you most likely remember the Tuck Shop Cinnamon Buns either served in the CAB cafeteria, in the early years at the Tuck Shop and........if my memory serves me right I remember these cinnamon buns from my res year at Lister Hall.

This version of the original recipe was adapted for home kitchens by Joyce Kerr, former U of A food services manager.  The original recipe by Joyce is in the link below.  Grandmaman made a couple of small changes to suit her kitchen.

https://sites.ualberta.ca/ALUMNI/history/traditions/82autrecipe.htm

Made the cinnamon buns today but a few disappeared before I had a chance to get a photo.  Yummy!

Recipe

Soften 2 packages instant yeast or 1 oz Fleischmann's fresh yeast in 1/2 cup warm water with 2 tbsp of sugar.  Let this mixture set for about 10 minutes.

In a large bowl put 2 cups boiling water.  Add 3 tbsp. butter, 2 tsp. salt and 3 tbsp. sugar.

Let the butter melt and the mixture cool a bit.

Then add 2 cups of all-purpose flour.  Beat this mixture hard until very smooth and creamy (about 5 minutes).  Grandmaman used the dough hook on the Kitchen Aid mixer.

Then add yeast mixture, 3 beaten eggs and 3 1/ 4 cups more flour.

Continue beating until dough is very smooth.  (It should be a very soft dough.)  Cover and let stand in a warm place to rise until the dough is doubled in bulk (about 1 hour).

While the dough is rising:  In a flat pan melt 1 /3 cup butter

Set aside to cool.

In a flat dish, mix 1 cup white sugar and 1 1/2 tsp. cinnamon

Turn the raised dough onto a lightly floured work surface.  Let the dough set 5 to 10 minutes to "firm up."  Cut the dough into pieces about the size of an orange.  Dip each piece of dough first into the melted butter, then coat it well in the cinnamon-sugar mixture.  Stretch the dough piece until it is 4 to 5 inches long and form it into a simple knot.

Place the knots side by side in a 9" x 12" pan.  (I used my 10" x 10" inch corelle pan.)  Be sure the pan is 2" deep and allow a 3" square for each bun.) Let the finished buns rise for about 45 minutes.  Bake at 375 F for 30 minutes.  This recipe makes 18 good size buns.

(The first time I made the recipe I got 15 good size buns but have to admit lost a bit of dough in the bowl as it was really soft.)

Note:  An electric mixer is needed for this recipe as it requires a lot of beating.  If the dough is too soft to handle, add a bit more flour.  However, the less flour used the better the buns will be.