here and there

Saturday, June 16, 2018

Pineapple Pie







This is my version of Pineapple pie 

The handwritten recipe was posted on a Facebook site, which said the recipe was seventy years old.
I love the old recipes that are easy to make, ingredients easily found and usually available in one's pantry
I only had to buy a can of crushed pineapple.  











This is what the pie looked like after an hour in the oven at 350.  I was happy that I decided to put a meringue topping on it at the beginning of making the recipe.






The meringue really dresses up this pie without adding any toppings.

The eggs had been separated and the whites were whisked with 1/4 tsp of Cream of Tartar until soft peaks, then 1/3 C of sugar was added and whisked until stiff peaks. 

Make sure the meringue is spread right to the edge of the pie plate so it doesn't shrink. 




These are my modification to the recipe;
I reduced the sugar to 1/2 c, separated the eggs to make a meringue, used 1/2 c of pineapple juice in place of the water.  I also baked the pie at a lower temperature. 





Wednesday, June 13, 2018

Baked Fried Rice Casserole

Revisited an old recipe that was given to me by a colleague when I was first married and learning to cook.  This "Fried Rice" casserole as it was called is baked.  It is easily put together and then baked covered for an hour at 350 degrees. 

This casserole uses ingredients that are easily found in one's kitchen or pantry.  Variation in this casserole are endless, good way to clean out your refrigerator and a recipe that is very quick to assemble, yet great taste!


 

This recipe has been updated and I must say the appearance and taste is much improved. 



One cup of uncooked long grain rice is covered with twice the amount of water.  To this, my hubby chopped one onion, 2 carrots and 2 stacks of celery.  I also did add the 2 T soya sauce to this.  The mushrooms were tossed in melted butter, Olive oil can also be use, along with a minced garlic clove, hot chili flakes, salt and pepper    




The mushrooms were layered over the rice mixture.  The layer of mushroom were to act as a lid in steaming the uncooked rice, but half way through the cooking, foil was added as the rice was not absorbing any of the liquid. 


This dish served with BBQ pork ribs was a hit at the Sunday Family Dinner.







Sunday, May 20, 2018

Easter Bread for Paska Basket



I can't believe that I have not blogged on Easter Bread as it is very much something my granddaughter and enjoy doing together.   There was a lot of excitement especially by the older grandkid and planning to make the different breads for Easter.  The individual bread is made for each of the girl's basket to be taken to be blessed Easter weekend for Easter Sunday Brunch.




The girls love to make the birds for their Paska bread.




So proud of her Paska









Each of the girls have their own Paska Basket and are learning the traditional foods that are part of this and the symbolism.   


There is always an air of excitement with everyone when the food is displayed and blessed.  The love put into preparing and arranging the basket is apparent.











Thursday, May 17, 2018

Thai Coconut Pudding! Khanom Krok





I am also looking for recipes to use my cast iron pan what is moulded and in which I have cooked Danish Pancakes and Japanese Octopus ball called Takoyaki. So far, I have loved cooking meatballs in this pan the best as it keeps the shape of your meatballs and the meatballs can be baked in the oven in this pan.

Thai Coconut Pudding or Khanom Krok is a street food that is cooked in this cast iron pan and served with two half cooked puddings together to form a ball. 

The recipe seemed simple enough for the grandkids to make. The green onions and corn seemed odd, but does work! 

The Thai coconut puddings have two layer


Bottom layer
  • 1 cup rice flour
  • 2 cup water
  • handful of cooked rice
  • 1/2 c coconut
Top layer

  • 1 cup coconut cream
  • 1/2 cup sugar
  • pinch of salt
  • corn
  • green onions chopped
Method

Bottom layer; Mix rice flour with 1 c water in a bowl. Mix well, and let it sit for at least and hour. In a blender, mix cooked rice with shredded coconut, add the salt and 1 cup water. Blend together until finely mixed. Pour into the bowl of rice flour and water. 
Mix well by hand. Top layer; Mix coconut cream, sugar and salt in a bowl until dissolved.

The cast iron pan needs to be heated and oiled well. Fill the moulds 2/3 full with the bottom layer mixture. Let cook for 1-2 minutes and then fill with the top layer. Sprinkle the top with a few corn kernels and chopped green onions. Cover with lid to steam the puddings. cook until crispy bottoms, about 8 to 10 minutes. 

Serve warm!









Tuesday, May 15, 2018

Empty Tomb Roll






Empty Tomb Rolls are an awesome way to explore the mystery of Easter and Resurrection 

The symbolism of the Empty Tomb rolls
Marshmallow - the body of Jesus
Butter- the anointing oils
Cinnamon- the anointing spices 
Dough- the shroud of Jesus
Oven- the tomb
Empty Rolls- the mystery of resurrection


This is the second year, I have baked these rolls and as much wonder to the disappearance of the marshmallow as last year! "Where did it go?"




Basically, melt butter to dip the large marshmallows and then a bowl with sugar and cinnamon to dip the buttered marshmallow 



Small pieces of dough are wrapped tightly around the marshmallow.. Yes, it is difficult to do as the butter makes it slippery.  









Where did the marshmallow go! 

Sadly with all the school restrictions, the children were not able to make this in school!

Thursday, May 3, 2018

Tiger Birthday Cake


My grandchild has been asking for a Tiger Cake since her older sister's birthday last Sept.  

This request was always the same even when her birthday came closer.  When asked how old she was, she would hold up 3 fingers and say that I was making her a Tiger Cake and that the Tiger said "Grrrrrrr" 



The look on her face told me the cake was a big success!





The cake was baked in two 8" round pans.  

When the white batter cake is mixed up, using three bowls, divide your cake batter into three parts.  I needed more white batter to get more white in the cake.

One bowl of batter is left white; 
to one of the other white cake batter, add about 1/2 c of cocoa; 
to the three bowl of white cake batter, add orange dye  until you get the desired orange colour. 


Line both of the baking pan with parchment paper, first drop about a 1/3c of one of the batter   in the centre, then the next colour of the batter, drop it over the first layer, then the same with the next colour, continue until you have used use half of the amount in each bowl.  Then do the next round pan, the same way to get the tiger coloured cake! 




The cake was first assembled on a pedestal cake stand, with chocolate chip cookies for the ears and the paws along with large marshmallows for the tail.  Remember to line under the cake and cookies with parchment before icing the cake. 

Butter Frosting was used to cover the cake and in between the layers

Butter Frosting

  • 1/2 c butter, softened
  • 1/2 c shortening, softened
  • 1 tsp vanilla 
  • 2 T milk
  • 4 c icing sugar
Blend shortening, butter and vanilla
Add cup of icing sugar at a time, beat well
Add in the milk, beat until fluffy








Chocolate frosting was melted and poured in a plastic zip bag. The end was cut to use as decorating tip, but the chocolate was still hot and the tip too big, so the tiger had thick Strips! 














Wednesday, May 2, 2018

Old Fashion Cheesecake with Rhubarb toppping

Cheesecake for Easter Dinner, why not?  I have been making cheesecake with cottage cheese and quark cheese for Easter, but not recently.  This year, I decided to find my recipe and was reminded that using cottage cheese is more like a cheese tasting cake than when using the sweet cream cheese version





The recipe I used was very easy to make and delicious.  Very much like my Grandmother used to make. 

Cottage Cheese Cheesecake 


  • 2c Cottage Cheese
  • 1/2 c Milk
  • 2 Eggs
  • 1/3c Sugar
  • 3T Flour
  • 1 Lemon, juice and rind
  • 1 tsp Vanilla
  • pinch of salt
Base

  • 3/4 c flour
  • 1/2 c oatmeal
  • 1/2 c butter
  • 1/2 c nuts

This is a great base for the cheesecake.  I prefer this base to a graham wafers base


Place everything into the blender or food processor to blend until smooth! 


Since I did not have any graham wafers, I used coconut cookies and pulsed them in a food processor to make crumbs, pulse in 1/3 c of melted butter and form crumbs

Press into a spring form pan, pour in the cottage cheese mixture
Bake in a preheated oven of 325 for 50 to 60 minutes

I have seen topping of Rhubarb for cheesecakes in Europe

Rhubarb topping

  • 2 cups Rhubarb
  • 1/3 c sugar, or to taste
  • Lemon rind and juice
  • fresh ginger
  • orange slices
Cook on the stove in a sauce pan until rhubarb soft





Yes, peeps and sprinkles certainly add to this cheesecake in my grandchild's opinion!