Cheesy Baked potato

Ingredients

4 large potatoes
thin slices of cheese
4 tsp butter, melted
salt an pepper

Directions

1. Preheat oven to 425°F


2. Using a sharp knife, carefully make a series of vertical cuts width wise 3/4 of the way through the potato. Place a handle of a spoon or table knife along-side the potato to prevent the knife from slicing all the way.


3. Place sliced potatoes on an baking sheet slices up,stuff each cut with a slice of cheese then drizzle top with butter, salt and pepper.


4. Bake for 45-50 minutes.

Original Sliced Baked Potatoes With Cheese Recipe found at Grandmothers Kitchen Recipes.

Oven fried potatoes

 A recipe for delicious potatoes!!

Ingredients

4 medium potatoes, peeled
1 cup yam, chopped fine
1 egg white
1/4 cup butter, melted
1/2 teaspoon sea salt
1/8 teaspoon pepper
Italian seasoning
1/4 cup green onions, chopped fine

Directions

1. Preheat oven to 450 degrees F. Butter a baking dish


2. Wash potatoes and cut lengthwise into bite sized pieces, dry well on paper towels.


3. In a large bowl, combine egg white, butter, seasoning, salt, and pepper. Add potato, yams and stir to coat well.


4. Pour into baking dish.


5. Bake approximately 30 minutes or until potatoes are crispy outside and soft when poked with a fork.


6. Remove from oven, sprinkle with green onions to serve.

Original Golden Oven Fried Potatoes Recipe found at Grandmothers Kitchen Recipes.

Here the recipe from Chris'  world famous Fish chowder !


The Old Norwegian’s Famous Fish Chowder

2 Cups fish fillets
2 strips of bacon
½ onion, diced
3 potatoes, diced
¼ Cup parsley, chopped
Seasoning salt
Salt
Pepper
3 Cups milk
1 Cup whole kernel corn
3 Tablespoons butter
2 Tablespoons flour

Cook fish in water for several minutes or until it turns white. With
slotted spoon, transfer to a large plate to cool. Reserve broth.

Brown bacon, cut up fine, until crisp. Drain bacon on a paper towel. Drain
drippings from the pan, except for enough to saute onion until
transparent. Add onion and bacon , along with the potatoes and parsley to
the broth. Season to taste, cook until potatoes are tender.

Cut fish into small pieces and add to the brother. Add milk.

Melt butter and stir in flour, until smooth. Add to the chowder with the
corn.

Boil chowder gently for a few minutes to thicken.

Serve with a pat of butter and crackers.

Note: Almost any fish fillets can be used for this great tasting chowder.
Use whatever is handy and cheap.


Leftover fish can also be used if desired. Makes a little bit go a long way.



Enjoy!

Chocolate Mousse Cake.

Ingredients :

 10 ounces bittersweet chocolate
¾ cup sugar
 9 Tbs unsalted butter
 2 Tbs Rum
 6 large eggs, separated
 1 ts confectioners’ sugar
  pinch of salt

 Preheat oven to 350º F. Cover the outside of a 9 - inch spring form pan with a double layer foil. Use a microwave oven or a double boiler , melt together chocolate and butter. Set aside to cool. Mix egg whites and salt until thick. Add ¼ cup sugar and mix until stiff and shiny, but not dry! In another bowl mix the egg yolks and ½ cup sugar until pale and thick. Whisk in Rum, then fold in the cooled chocolate mixture. Place a kettle water over heat and bring to a boil. Fold about ½ a cup of the egg whites into the chocolate mixture to lighten it. Then fold in the remaining egg whites, careful don’t let the mixture deflate! Pour mixture in prepared spring form and place it in a roasting pan. Add boiling water to come halfway upside of spring form pan. Bake for 45 minutes. Remove cake pan from water, place on a rack and let it cool completely. Unwrap and remove spring form side. Dust with the confectioners sugar and serve!!

Corned beef for St Patricks day

And now a recipe for anyone who will celebrate St Patricks Day..
Make your own Corned beef!! This is how you do it:
We buy a whole beef brisket and divided in pieces of 2 pounds
Than I take:
1 cup Kosher salt
½ cup sugar
1 Ts ground mustard
2 Ts pickling spice
3 minced garlic cloves
Take 2 cups of water put all the ingredients in it and cook it until salt and sugar is totally dissolved.Cool and pour it over your brisket (in Dutch klapstuk) Than fill it up with water until the meat is fully covered. Refrigerate it for at last a week. You will hear from me again how to follow up!!

Sage Stuffing

Sage stuffing

Here the recipe for sage stuffing as promised. It is enough for a 4 pound bird, when yours is larger or smaller you have to change it that way!!

You need:
¼ cup margarine,melted
1 cup chopped onion
1 cup minced celery
4 slices bread- in small pieces
1...tbs dried sage
1...tbs dried parsley
½ cup chicken broth
salt, pepper and garlic to taste

Put half of the melted margarine in a skillet and cook onions,celery and the garlic if you use it and cook until soft. Don't brown it.
In a bowl combine bread, sage , parsley ,salt and pepper. Add onion mixture and the remaining margarine. Toss until well mixed – I use my hands -. Than add slowly the broth , little at a time until it is moist, not sodden! That is it. You can stuff your bird!

I use no salt and a little pepper, but a lot of garlic, but you should do at your taste. You can leave the garlic out , if you do not like it. Try!!

If you have fresh sage or parsley ,double the amount!!

Enjoy

Double pie crust

Here follows the recipe for the double pie crust as I some of you promised!!

you need:

2 cups flour
1 ts salt
¼ cup margarine cold
5 to6 Tbs cold water

First mix flour and salt together, with a pastry blender or 2 knives cut in the margarine until the mixture resembles coarse crumbs. Add the cold water 1spoon at the time,mixing lightly with a fork until the dough is just moist enough to hold together. Shape in 2 balls.

One ball you roll out to fit the pie plate, I always use 2 sheets of wax paper, making it easy to transfer in the pie plate, but you can do it on a floured surface and floured rolling pin.
You use the other ball as the recipe ask for!!
(Half a cup of margarine is 113 gram,a cup is 235cc)
Enjoy!

Fudge

This is the worlds most easy fudge recipe!! Never fails!

Take a half pound of processed cheese and a half pound butter or margarine,put it in a saucepan and melt it over low heat .
Sift 2 pounds of confectioners sugar,with half a cup of unsweetened cocoa powder in a mixing bowl.
Combine the melted butter and cheese with the sugar mix.
Stir in one and a half cup of walnuts and 2 teaspoons of vanilla.
Press it in a 9 x 13 inch pan and cool until firm!!

It is such an easy way , even Sandra can do it!!

Enjoy!!!!

Corn Pie

Crust:
1¼ cups all purpose flour
¼ ts salt
3 Tbs shortening, cut in pieces and chilled
5 Tbs butter, cut in pieces and chilled
4-6 Tbs ice

Filling:
4 large eggs
12 ears of corn, husk and silk removed
1 cup heavy cream
4 Tbs butter
1 onion, minced
1 celery rib, chopped fine
1 ts salt
1 garlic clove,minced
¼ ts pepper
¼ cup chopped parsley

Crust:
Mix flour and salt together, work with pastry blender or two knives first the shortening and when that is done, the butter through the flour. .Next take 4 Tbs ice water and work it in the mixture ,until the dough forms.Use the other Tbs of ice water if necessary- one at a time.
Turn the dough on a sheet of plastic wrap and form in a 4 inch disk, wrap it in plastic and refrigerate for at least an hour.

Filling:
Adjust an oven rack to the middle position and heat the oven to 375° F.
Hard boil 2 of the eggs, peel and slice them.
Slice corn kernels from the cobs.Mash half of the corn with the cream, easy in a blender or food processor. Combine with the 2 remaining eggs.
Melt 2 tablespoons of the butter in a 10 inch cast iron skillet over medium heat. Add the onion ,celery and salt, cook until softened.Stir in the garlic and pepper and cook for another 30 sec.Take it from the fire and stir in the remaining corn kernels,corn-cream mixture, and parsley. Smooth the surface of the filling and arrange the sliced eggs over the top in an even layer.
Break up the remaining butter and scatter it evenly over the top.
Roll out the dough to a 12 inch circle, roll the dough over a rolling pin-loose- and than over the pie. Make some vents in the crust.
Place the skillet on a baking sheet and bake until the filling is bubbling and the crust golden brown,about an hour. Let stand for 10 minutes and serve!!

"Stoofpeertjes"

In the Netherlands, we love stewed pears! But I had a problem here,finding the right ones to use!!We have the "Giessen Wildeman",not to find here and also not someone who looks a bit like it! So i tried and found out that Bosc pears give the best results.
Now I tell you how to handle:
For 2 persons, I use 2/3 pears, depends on the size, Peel them cut in quarters , uncore and put them in a pan.Put in a half glass of red wine and so much water that they are just covered(it can without wine, just use a tablespoon sugar an a small piece of vanilla bean).
Put it for at least 2 hours on a very low heat ( a wood stove is good for that).
Enjoy!!

Dutch Apple Pie

Dutch apple pie

1¼ cup flour
½ cup sugar
¾ cup +1 T. chilled butter
1 egg yolk
½ cup raisins
⅓ cup orange juice
2 lbs apples
2 t. cornstarch
2 t. cinnamon
2 T sugar
3 T apricot jam
salt

Preparation: In a bowl combine flour, sugar and a pinch of salt. cut the butter in pieces and mix into the flour .Use 2 knives or a pastry blender and work the butter through the flour. Knead it with a cool hand and roll up in a firm dough ball.
Grease a 10 inch ring-mold and press ⅔ of the dough into the bottom and sides of the pan. Refrigerate it with the rest of the dough until ready to use.
Preheat the oven to 375º F.
In a saucepan bring the raisins and orange juice to a boil and leave to simmer gently for about 5 min. until the liquid has evaporated.
Peel , core and slices the apples. Put them in a bowl and combine with the raisins, cornstarch cinnamon and the 2 T sugar.
Arrange the filling over the dough in the ring-mold .
Roll out the rest of the dough and cut into ½ inch strips. Arrange them in a criss-cross pattern.
Beat the egg yolk and wash it over the pie. Put in the lower part of the oven.
Bake it for 50 - 60 minutes until golden brown.
Remove from oven and top with apricot jam.
Allow to cool in the pan for 10 min.
Remove from ring-mold and serve with ice-cream and whipped cream!!

(I always use lemon juice!!)

Ghost Town Cookies

½ C Starter
½ C Shortening
1½ C Light brown sugar
2 Eggs
½ C Buttermilk

Sift together:
2 C Flour -
1 tsp Baking soda
1 tsp Baking powder
1 tsp Salt
1 tsp Cinnamon
and
½ tsp All spice

3 C Oatmeal
1 C Raisins
½ C Nuts

Pre-heat oven to 375°

Combine first 3 ingredients, than eggs- one by one and the buttermilk
Add the sifted ingredients- mix well, than Oatmeal and stir in the raisins and the nuts.
Drop up greased cookie sheet ( I use a cookie scoop)
Bake for 10 to 12 minutes on 375°
Enjoy!!

Christmas Angel Cookies

Here the recipe of the cookies I baked for Christmas in July!!!
Easy to make and very tasteful.
I found it in Recipe Source and came from Irene Holloway.

Christmas Angel Cookies

½ C Shortening
½ C Cream cheese, softened
1 C Light brown sugar ( firmly packed )
½ C Granulated sugar
2 Eggs
3 C Flour
½ ts Baking soda
½ ts Salt
1 Tb Vanilla
2 C Candied fruit, mixed
2 C Broken pecans or almonds

Preheat oven to 350 ° F

Sift flour, baking soda and salt together. Set aside

Mix shortening and cream cheese until they are smooth and fluffy.
Add sugars , eggs and vanilla, mix well.

Add flour mixture, mix well

Add candied fruits and nuts, use your hands.
A little shortening on your hands will keep the dough from sticking.

Drop by rounded spoonfuls or cookie scoop on prepared cookie sheet.
Bake for 10 to 15 minutes (I did 15 minutes) just browned at the edges!

Have fun

Banane nut bread

After a long silence I start this blog again. The first post is the sourdough starter.
When you start to make this, it will take sometime before you can use it, so in between make this Banana Nut Bread!!

Beat 4 eggs
add a cup sugar and a cup oil

add:

• 1 t cinnamon
• 1 1/2 t cloves
• 2 t baking soda
• 1/2 t salt
• 2 cup flour
• 1 1/2 cup nuts-chopped
• 1 1/2 cup raisins

Fold in 6 mashed bananas

Bake in 2 loaf pans for ca 1 hr at 325f

ENJOY!!

God Bless

Start the starter

Hallo ,

This is especially for people who like sourdough bread and other goodies baked with sour dough!
You need make a starter yourself or ask a friend for a cup of starter. You can ask me!!

When you have to make it yourself, the easiest way is to use potatowater.

It takes a cup of potatowater (from boiling potatoes without salt) and a cup of flour. You can use all purpose, whole weat, or rye flour. You can add a teaspoon dry yeast, a tablespoon instant dry milk or a tablespoon vinegar to speed things up! When you use only water and flour it takes at least a week before your starter is really sourdough. You just have to smell it to see if it's sour enough!

Here a couple of handy tips for the best result.

• The best thing to use for making the starter is a narrow, high bowl and cover it with plastic wrap.
• Do not use metal in the starter!
• Use unthreated water!
• After make and use the starter save 1 cup for the next time.
• Store it in the refrigerator.

Next time we prepare the starter for baking!!!

Have a nice day!