RECIPES and more
Since we both love food and cooking so much, especially with friends and family, we figured we'd share some of our favorite family recipes with you.
Grandma Ellspermann's Chocolate Cake
1 Duncan Hines Devil's Food cake, prepared in a 9"x13" pan
1 stick butter
1 cup chocolate chips
1 cup light brown sugar
1 5oz can evaporated milk
For serving: ice cream
1. Preheat oven broiler. (oven "grill" to you Irish folk)
2. Melt butter in a small saucepan over medium-low heat. Add chocolate chips and brown sugar and stir until all are melted and combined.
3. Add evaporated milk and stir gently until milk is fully incorporated, mixture is smooth, and just begins to bubble.
4. Pour icing mixture evenly over cake and return to oven.
5. Broil icing 1-2 minutes or until tiny bubbles are seen all over.
6. Remove cake from oven and allow to cool. Cut into squares and serve with ice cream. Be sure to scrape the extra icing from the sides of the pan!
Carrie's Sweet-n-Spicy Nuts
6 cups unroasted, unsalted nuts (almonds, pecans, walnuts, cashews, peanuts, etc)
1/3 cup light brown sugar
1/3 cup honey
2 tsp sea salt
4 tsp chopped fresh rosemary
3/4 tsp cayenne red pepper
1. Preheat oven to 350F. Coat a baking sheet with non-stick spray. Pour nuts in a large bowl.
2. In a small saucepan, combine all other ingredients. Heat through until sugar and salt have dissolved and a syrup is formed. Pour over nuts and toss until nuts are coated. Spread on prepared baking sheet and bake 15-20 minutes or until nuts have turned golden.
3. Allow to partially cool and break into clusters.
Sarah's Coffee Cake
Cake ingredients: Streusel ingredients:
1 stick butter 1/2 cup brown sugar
2 cups sugar 2 Tbsp flour
2 eggs, beaten well 4 tsp cinnamon
3 cups flour 1/2 stick butter, melted
4 tsp baking powder 1/2 cup chopped pecans
1/2 tsp salt
1 cup milk
1. Butter a 9"x13" pan. Preheat oven to 350F.
2. Cream butter and beat in sugar and eggs.
3. Sift together flour, baking powder, and salt. Add dry ingredients to butter mixture alternately with milk. Pour batter into prepared dish.
4. Mix all streusel ingredients together and sprinkle over the batter.
5. Bake 30-40 minutes until golden and knife inserted in center comes out clean.
Ann's Sherry Chicken
4 chicken breast halves
salt and pepper to taste
paprika to taste
4 Tbsp butter
1/2 cup chopped onion
1 can cream of mushroom soup
1/4 cup dry sherry
1/4 tsp dried basil
1/4 tsp dried rosemary
For serving: cooked white or wild rice
1. Preheat oven to 350F.
2. Rinse chicken with cold water and pat dry. Place in shallow baking dish and season with salt, pepper, and paprika.
3. In a small saucepan, melt butter and sautee onions over medium heat until translucent. Stir in remaining ingredients except rice until heated through and pour over chicken.
4. Bake uncovered at 350F for 1 hour. Serve over rice.
Smith Family Corn Pudding
2 boxes Jiffy cornbread mix
2 8oz containers sour cream
2 lbs frozen corn
2 sticks butter
1. Preheat oven to 325F.
2. Thaw frozen corn and drain.
3. Combine all ingredients in a large mixing bowl and stir until well-mixed. Pour into a 9"x13" baking dish.
4. Bake uncovered 50-60 minutes until golden brown and knife inserted in center of pudding comes out clean.
Jenny's Onion, Leek, and Goat Cheese Tartlets
6 slices thick-cut bacon
1 sheet puff pastry
1 1/2 cups thinly sliced leeks
1/2 cup thinly sliced yellow onions
2 Tbsp butter
salt and pepper to taste
2 Tbsp balsamic vinegar
4 oz soft goats cheese
1. Cook bacon in a frying pan until crisp. Remove bacon from pan and break into crumbles. Set aside.
2. Defrost one sheet of puff pastry. Prick it all over with a fork to keep it from puffing too high. Cut into small squares and bake on baking sheet according to package directions.
3. Sauté leeks and onions in butter until soft. Season with salt and pepper to taste.
4. Add 2 Tbsp balsamic vinegar to sautéed onions and let it reduce.
5. Add goat cheese and stir mixture together.
6. Spoon mixture onto baked puff pastry squares evenly and top with crumbled bacon.
Note: to keep it gluten-free, serve the mixture as a dip with gluten-free chips or crackers.