Filled Cabbage

Put a cabbage on to boil until it seems tender enough to separate the leaves. let cool before you try to do that. Trim the bad parts from the cabbage, and peel away the tough center fiber thing on each leaf. ground beef, chuck is best. About 1 to 1 -1/2 lbs. Depending on the size of the cabbage, or how many you want to make. Add uncooked rice. (Again, I never measured, but enough to thickly fleck the meat mixture.) Salt, pepper, a chopped onion, large or small depending on taste.
Roll some meat into each leaf.
Layer in a large pot (I usually put the cabbage trimmings in the bottom to keep the cabbage rolls from sticking.)
On top of each layer place sauerkraut and ketchup.
On the last layer add some pepper as well. Pour some water over the whole thing so that it will cook and there will be water for the rice. Put a lid on. Simmer until done. Add more water if necessary.

My maternal grandmother, Mary Pavlovich made this in quantities for the family and then came from Pennsylvania to deliver it along with other goodies at Christmas. Not every year, but the years she did come stand out. We didn't see her much apart from that. This is not her original recipe, which as far as I know wasn't written down, but I've been using this one so long,twice a year, Christmas and Easter, it seems like the original to me.
I have a Slovak American cookbook which seems to have similar breads, some with poppy seed paste filling, which I only made once, far prefer the walnut.

Baba's Nutbread

Filling:
Finely grind (not chop) 2 cups walnuts

Mix 1/4 cup soft butter
1/2 cup brown sugar packed
1/4 cup milk
1 egg
1/2 tsp vanilla
Stir in walnuts

The bread bakes better if the filling is not cold when put on the bread. Room temp is fine.

Dissolve an envelope of yeast in 1/4 cup warm water (follow yeast directions)
Stir in:
3/4 cup lukewarm milk
1/4 cup sugar
1tsp salt
1 large egg
1/4 cup soft shortening (I use butter)

Mix in 3 and 1/2 to 3 and 3/4 cups flour (all-purpose)
Mix until dough is easy to handle
Turn out on floured board, let stand 10 minutes, then knead well

If you are using a mixer to mix and knead omit the "resting" step, I never do it.

Knead until smoothe and elastic
Round up in greased bowl; bring greased side up
Cover with damp cloth (or plastic wrap)
Let rise in warm place until hole remains when finger is pressed in dough (double in bulk)
about 2 hours

Punch down, round up on board; cover; let rest 15 minutes.

Roll dough on large floured surface until very thin, about 20x30 inches.
Spread filling over dough bringing it to the edges
Starting at the wide end of the rectangle roll dough up like a jelly roll.
Seal edges by pinching dough
Place on a greased ( or parchment of foil covered pan, like a cookie sheet) in a horseshoe or snail shape
Cover and let rise again until finger impression remains.

Bake in a 325 degree oven for 40-45 minutes, until browned and, well, you know when bread looks done.
If it browns too fast cover with foil or brown paper.
While still hot, rub butter over the surface if you like a soft crust, as I do.
Cool before slicing.

Enjoy!

A favorite for Thanksgiving and Christmas

White Fruitcake

Preheat oven to 375; grease and line loaf pan with waxed paper.
1/3 cup brandy
1/2 cup raisins
glaceed cherries (small container) cut in half
Soak at least 6 hours

Combine 1 1/2 sticks butter
3/4 cups sugar
pinch salt
Beat 10 minutes
Add 1 teaspoon vanilla
1/4 tsp nutmeg beat in
Add 3 large eggs one at a time, beating well after each

Combine
2 cups flour
1 TBLSP double acting baking powder
Stir into butter mixture, 1/4 at a time
Drain fruits; add liquid to batter
stir in fruits with 1/2 cup chopped walnuts

Pour into prepared pan, bake 375 deg for ten minutes; reduce to 325, bake 40 minutes or until tester comes out clean.

Alfajores! I have a whole plateful, and appetite for just one. A lot of work unless you really love them or know someone who does.

Velvet Devil's Food Cake
Cook's Illustrated

Dissolve 1/2 cup non-alkalized cocoa in one cup hot coffee
Cool

Cream 12 TBSP butter
1 1/4 cup sugar
add 2 large eggs (room temp) one at a time, beat one minute after each

Stir:
1 1/4 cups flour
1/2 tsp salt
1/2 tsp baking soda

Add flour & cocoa mix to creamed mix alternatively 1/3 each time

Bake in 2 8" cake pans at 350 for 23-30 min


Frosting:
2 sticks butter
2 cups confectioners sugar
2 tsp vanilla

Beat well, about ten minutes

Alfajores...mmmm
faith and stopped into the Aroma coffee shop on Houston, just east of the Angelika. I tried a sandwich cookie from South America, crispy butter ends with a dulce duleche filling. I never imagined they existed, but the cookie, as served there, is outstanding. I've looked at several recipes, but haven't yet made the attempt. Must soon. Too good to miss out on.
http://www.leitesculinaria.com/writings/columns/alfajores.html

Aroma Espresso Bar

More Waffles

Supposedly these stay crisp. I found it on some blog which I can't recall, otherwise I would provide a link or citation. Sorry.
Sift together:

* 1 1/2 c flour
* 3 t baking powder
* 2 t sugar
* 1/2 t salt

Gradually stir in:
* 1 c milk

Stir in:
* 2 egg yolks (well beaten)
* 4 T melted butter

Gently fold in:
* 2 egg whites (beaten)

Rice Krispies Waffles (Cook's Illustrated)

* 1 1/4 cups all-purpose flour
* 1 cup Rice Krispies
* 3/4 cup cornstarch
* 1/4 cup sugar
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 3/4 teaspoon table salt
* 2 large eggs, separated
* 1 1/2 cups milk
* 1 teaspoon vanilla extract
* 1/2 cup vegetable oil


Preheat waffle iron to medium1. Meanwhile, stir flour, Rice Krispies, cornstarch, sugar, baking powder, baking soda, and salt together in large bowl. Whisk egg yolks, milk, vanilla, and oil together in medium bowl.
With electric mixer or balloon whisk, beat egg whites in bowl to soft peaks. Pour milk mixture over dry ingredients and whisk until combined. Whisk in beaten whites until just combined. Do not overmix; a few streaks of whites should be visible.

Pour 2/3 cup batter2 into center of preheated waffle iron and use back of dinner spoon or measuring cup to spread batter toward outer edges (batter should reach about 1/2 inch from edges of iron before closing lid). Close lid and cook until deep golden brown, 3 to 4 minutes. Serve immediately.

Makes 8 7″ round waffles, or about 14 squares.

1. or in most cases, simply turn on ↩
2. For single waffle makers, use 2/3 cup batter per waffle. For double waffle makers, use 1 1/3 cups batter in total. If you don’t use enough batter, the Rice Krispies can scorch. ↩

Good, but I'll try again and maybe next time I will have all the white flour I need and won't need to mix in 1/8th cup whole wheat. Also, maybe next time I will mix the cornstarch with the other dry ingredients as I should have, instead of waiting until everything was mixed and I was beginning to fold in the egg whites. Don't know whether that made any real difference.

Cheddar Biscuits (CC)

Cheddar Biscuits

Makes 8 biscuits

Bake the biscuits immediately after cutting them. Allowing them to stand for any length of time can decrease the leavening power of the baking powder and prevent the biscuits from rising properly in the oven.
2 cups all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon table salt
3/4 cup shredded extra-sharp cheddar cheese
1 1/2 cups heavy cream

1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Line baking sheet with parchment paper.

2. Whisk flour, sugar, baking powder, and salt together in medium bowl. Stir in 1/2 cup cheese. Add 1 1/4 cups cream and stir with wooden spoon until dough forms, about 30 seconds. Transfer dough from bowl to countertop, leaving dry, floury bits in bowl. In 1-tablespoon increments, add up to 1/4 cup cream to dry bits in bowl, mixing with wooden spoon after each addition, until moistened. Add moistened bits to rest of dough and knead by hand just until smooth, about 30 seconds.

3. Pat dough into 8-inch circle, cut into wedges, and place on prepared baking sheet. Bake until just beginning to brown, 7 to 9 minutes. Remove baking sheet from oven, sprinkle 1 1/2 teaspoons remaining cheese on each biscuit, and return to oven, rotating baking sheet from front to back. Bake until golden brown and cheese topping has melted, 7 to 9 minutes. Serve warm.

Frosted Brownies

Makes 16 brownies

These brownies are moist and packed with chocolate flavor, but they won't crumble when you cut them. In fact, they hold up well enough to pack in a child's lunchbox or bring to a picnic or bake sale. They're pretty good at home, too, with a tall glass of milk. Semisweet chips are fine for this frosting. If you're anxious to firm up the frosting, pop the tray of frosted brownies into the refrigerator for 15 minutes.
3 ounces unsweetened chocolate , chopped
8 tablespoons unsalted butter (1 stick) , cut into chunks
1 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon table salt
2 large eggs
1 teaspoon vanilla extract
2/3 cup all-purpose flour

For the Frosting
4 ounces semisweet or bittersweet chocolate , chopped
1 tablespoon vegetable oil

1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 8-inch baking dish with foil and coat foil with cooking spray.

2. Melt chocolate and butter in small bowl in microwave or in heatproof bowl set over pan of simmering water, stirring occasionally to combine. Cool mixture for several minutes.

3. Whisk sugar, baking powder, salt, eggs, and vanilla together in medium bowl until combined, about 15 seconds. Whisk in chocolate mixture until smooth. Stir in flour until no streaks of flour remain. Scrape batter evenly into prepared pan.

4. Bake until toothpick inserted halfway between edge and center of pan comes out clean, 22 to 27 minutes. Cool brownies on wire rack for 1 hour.

For the Frosting

5. Heat chocolate and oil in microwave or in bowl set over pan of simmering water, stirring occasionally until chocolate has melted and mixture is smooth. Cool until barely warm, about 5 minutes. Pour chocolate mixture over brownies and spread evenly with spatula. Continue cooling brownies until glaze sets, 1 to 2 hours.

6. Using foil, lift brownies from pan to cutting board. Slide foil out from under brownies and cut brownies into 2-inch squares. (Brownies can be stored in airtight container for several days.)

Red Velvet Cake

Serves 12

2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
Pinch salt
1 cup buttermilk
1 tablespoon white vinegar
1 teaspoon vanilla extract
2 large eggs
2 tablespoons natural cocoa powder
2 tablespoons red food coloring
12 tablespoons (1 1/2 sticks) unsalted butter , softened
1 1/2 cups granulated sugar

1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour two 8-inch cake pans. Whisk flour, baking soda, and salt in medium bowl. Whisk buttermilk, vinegar, vanilla, and eggs in large measuring cup. Mix cocoa with food coloring in small bowl until a smooth paste forms.

2. With electric mixer on medium-high speed, beat butter and sugar together until fluffy, about 2 minutes, scraping down bowl as necessary. Add one-third of flour mixture and beat on medium-low speed until just incorporated, about 30 seconds. Add half of buttermilk mixture and beat on low speed until combined, about 30 seconds. Scrape down bowl as necessary and repeat with half of remaining flour mixture, remaining buttermilk mixture, and finally remaining flour mixture. Scrape down bowl, add cocoa mixture, and beat on medium speed until completely incorporated, about 30 seconds. Using rubber spatula, give batter final stir. Scrape into prepared pans and bake until toothpick inserted in center comes out clean, about 25 minutes. Cool cakes in pans 10 minutes then turn out onto rack to cool completely, at least 30 minutes. Frost as desired. Serve.

BLT Salad

Serves 4

3/4 cup mayonnaise
4 (1-inch-thick) slices Italian bread
12 slices thick-cut bacon , chopped
3 tablespoons red wine vinegar
4 cups cherry tomatoes , halved
1 (10-ounce) bag chopped romaine lettuce
Salt and pepper

1. Adjust oven rack to middle position and heat oven to 475 degrees. Spread 1/4 cup mayonnaise over both sides of bread slices and transfer to baking sheet. Bake until golden brown, 8 to 10 minutes. Let cool 5 minutes, then cut into 1-inch croutons.

2. Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Transfer to paper towel-lined plate. Discard drippings.

3. Whisk remaining mayonnaise and vinegar in large bowl. Add bacon, tomatoes, lettuce, and croutons and toss to combine. Season with salt and pepper. Serve.

Chocolate Blackout Cake

Serves 10 to 12

Be sure to give the pudding and the cake enough time to cool or you'll end up with runny pudding and gummy cake.

Pudding
1 1/4 cups granulated sugar
1/4 cup cornstarch
1/2 teaspoon table salt
2 cups half-and-half
1 cup whole milk
6 ounces unsweetened chocolate , chopped
2 teaspoons vanilla extract

Cake
8 tablespoons unsalted butter (1 stick), plus extra for greasing pans
1 1/2 cups all-purpose flour , plus extra for dusting pans
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon Table salt
3/4 cup Dutch-processed cocoa powder
1 cup strong black coffee
1 cup buttermilk
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

1. For the pudding: Whisk sugar, cornstarch, salt, half-and-half, and milk in large saucepan. Set pan over medium heat. Add chocolate and whisk constantly until chocolate melts and mixture begins to bubble, 2 to 4 minutes. Stir in vanilla and transfer pudding to large bowl. Place plastic wrap directly on surface of pudding and refrigerate until cold, at least 4 hours or up to 1 day.

2. For the cake layers: Adjust oven rack to middle position and heat oven to 325 degrees. Butter and flour two 8-inch cake pans. Whisk flour, baking powder, baking soda, and salt in bowl.

3. Melt butter in large saucepan over medium heat. Stir in cocoa and cook until fragrant, about 1 minute. Off heat, whisk in coffee, buttermilk, and sugars until dissolved. Whisk in eggs and vanilla, then slowly whisk in flour mixture.

4. Divide batter evenly between prepared pans and bake until toothpick inserted in center comes out clean, 30 to 35 minutes. Cool layers in pans 15 minutes, then invert onto wire rack. Cool to room temperature, at least 1 hour.

5. To assemble the cake: Cut each cake in half horizontally. Crumble one cake layer into medium crumbs and set aside. Place one cake layer on serving platter or cardboard round. Spread 1 cup pudding over cake layer and top with another layer. Repeat with 1 cup pudding and last cake layer. Spread remaining pudding evenly over top and sides of cake. Sprinkle cake crumbs evenly over top and sides of cake, pressing lightly to adhere crumbs. Serve. (Cake can be refrigerated for up to 2 days.)


Chocolate Blackout Cake

It’s been over 35 years since Ebinger’s Baking Company in Brooklyn closed its doors, but for those old enough to remember the once-renowned bakery, their fondest memories are usually reserved for its Chocolate Blackout Cake. We set out to re-create this well-loved recipe in our test kitchen.

Test Kitchen Discoveries

* While many chocolate recipes rely on regular cocoa powder to produce big chocolate flavor, we found most cocoa powders too astringent and often bitter. We prefer to use Dutch-processed cocoa instead, which is less acidic.
* We added our cocoa powder to the butter we were already melting for the cake. This method—toasting the cocoa in the butter—produced a cake that was dark and rich, with a well- defined chocolate flavor.
* To complement the distinctive chocolate flavor of the cake, we wanted the pudding to taste sweet and dairy-rich. We achieved this by using a combination of milk and half-and-half, which gave the pudding a velvety quality.

All American Potato Salad Cook's Country

2	pounds Yukon Gold potatoes , peeled and cut into 3/4-inch cubes
1 1/2	teaspoons table salt
3	tablespoons dill pickle juice , plus 1/4 cup finely chopped dill pickles
1	tablespoon yellow mustard
1/4	teaspoon ground black pepper
1/2	teaspoon celery seed
1/2	cup mayonnaise
1/4	cup sour cream
1/2	onion, red (small) , chopped fine
1	rib celery , chopped fine
2	hard-cooked eggs , peeled and cut into 1/4-inch dice (optional) 1. Place potatoes in large saucepan with cold water to cover by 1 inch. Bring to boil over high heat, add 1 teaspoon salt, reduce heat to medium-low, and simmer until potatoes are tender, 10 to 15 minutes. 2. Drain potatoes thoroughly, then spread out on rimmed baking sheet. Mix 2 tablespoons pickle juice and mustard together in small bowl, drizzle pickle juice mixture over potatoes, and toss until evenly coated. Refrigerate until cooled, about 30 minutes. 3. Mix remaining tablespoon pickle juice, chopped pickles, remaining 1/2 teaspoon salt, pepper, celery seed, mayonnaise, sour cream, red onion, and celery in large bowl. Toss in cooled potatoes, cover, and refrigerate until well chilled, about 30 minutes. (Salad can be refrigerated in airtight container for up to 2 days.) Gently stir in eggs, if using, just before serving.

Blueberry Season

Blueberry Muffins
I got this recipe nearly 30 years ago from a 23 page booklet of recipes. I think it was a subscription bonus for Bon Appetit, to which I have subscribed on and off, mostly off for years.
This is the recipe:
1 stick unsalted butter
1 1/8 c sugar
2 eggs.

Cream those things together.

3 cups flour less three TBLS (reserve to dredge berries)
to which add
add 3 tsps bk powder
pinch bk soda
1/2 tsp salt

1 cup milk + 1 tsp vanilla

Add flour to creamed mixture alternating with milk mix

Fill muffin cups 3/4
Sprinkle with sugar
Bake @ 400 for about 15-20 mins

Very good.

Waffling

Waffles are so much tastier than pancakes, yet so much more work it takes super motivation to prepare them at all. Bowl for wet ingredients, bowl for beating egg whites to soft peaks, bowl for dry ingredients, digging out the waffle iron, cleaning it all up again. Ah, but the eating! Where to begin? Butter and syrup? Or strawberries and whipped cream? Both? Half and half? Sounds good. Was good. Hardly Lenten.

Dinner Rolls Review

So I made the dinner rolls, and they were okay. Just okay. Wouldn't bother with again.

Dinner Rolls, Gourmet January 2008

Featherlight Yeast Rolls
I seldom bother with rolls for dinner, but these look good, not too much trouble, and a nice change from toast for breakfast. Obviously I'm not counting carbs. Yet.