Sep 092011

Yummy!!! No one could get enough. The recipe says that it is easy but it definitely took some practice flipping them. The first batch I cooked on a griddle on top of the stove. Yuck. They did not cook evenly at all. So I switched to the electric frying pan. I do not have an electric griddle but definitely see their purpose now.

Prep Time:   10 Min
Cook Time:  10 Min
Ready In:      20 Min


4 eggs
2 cups milk
1/2 cup all-purpose flour
1 tablespoon sugar
1 pinch salt
2 tablespoons melted butter


In a large bowl, beat eggs with a wire whisk. Mix in milk, flour, sugar, salt, and melted butter.
Preheat a non-stick electric skillet to medium heat. Pour a thin layer of batter on skillet, and spread to edges. Cook until top surface appears dry. Cut into 2 or 4 sections, and flip with a spatula. Cook for another 2 minutes, or until golden brown. Roll each pancake up, and serve.

Nutritional Information Amount Per Serving  Calories: 255 | Total Fat: 13.3g | Cholesterol: 238mg

Sep 092011

So we did take our trip to Germany with the wiener schnitzel and warm German potato salad. It was yummy. Too tired and lazy too take pictures this time plus it wasn’t that pretty. I definitely need more practice cooking in butter. I had a hard time keeping it the proper temp. I got to hot and they turned really brown not burnt just not pretty. Where shall we go next? It was super good though. The potato salad was a big hit.
Wiener Schnitzel Copyright 1999, Hans Rockenwagner, All rights reserved

Prep Time: 0 min Inactive Prep Time: 0 min Cook Time: 0 min Level: Easy Serves: Ingredients

  • 6 veal cutlets
  • 1 1/2 tablespoons fresh lemon juice
  • Salt
  • 1/2 to 1 cup all-purpose flour
  • 2 eggs, lightly beaten with 2 tablespoons cold water
  • 2 tablespoons vegetable oil
  • 1 generous cup fine, dry bread crumbs
  • 4 to 5 tablespoons butter

Directions Preheat oven to 250 degrees. Pound the veal cutlets to an even, approximately 1/8-inch thickness, or have your butcher do this for you. In a dish, sprinkle the cutlets with lemon juice and let stand for 30 minutes. Season both sides with salt. Place the flour on a flat plate, and place the egg/water mixture in a wide, shallow bowl. Add the oil to the egg mixture and beat in with a fork. Spread the bread crumbs on a large plate. Dip the cutlets lightly into the flour, making sure to coat all surfaces, then gently shake off the excess flour. Dip the cutlets into the egg mixture, letting the excess drip away, and then dredge them in the bread crumbs. Let stand at room temperature for 20 minutes. Heat your largest, heavy skillets over medium-high heat and add the butter. When the butter is quite hot and the foam starts to subside, add the veal (cook in batches if necessary – but don’t crowd them in the pan). If the butter browns too much after cooking the first batch, you may need to discard it, wipe out the pan, and add more butter for the next batch. Cook for 4 to 6 minutes on each side, until golden brown, and turn with a spatula (don’t use a fork or tongs, or the breading may be pierced). When the second side is golden, the schnitzels should be cooked through. Transfer to a warm platter and keep warm in a 250 degree oven while you cook the second batch, if necessary

Warm Potato Salad c.1997, M.S. Milliken & S. Feniger, all rights reserved

Prep Time: 30 min Inactive Prep Time: 0 min Cook Time: 40 min Level: Easy Serves: 6 servings Ingredients

  • 3 pounds redskinned potatoes, quartered
  • 6 bacon slices, chopped
  • 3 celery stalks, diced
  • 2 jalapeno chilies, minced
  • 6 green onions, chopped
  • 1 teaspoon ground cumin
  • 1 tablespoon brown sugar
  • 1/4 cup cider vinegar
  • 1/2 cup chicken or vegetable stock
  • Pinch of cayenne pepper
  • 1/4 cup chopped fresh cilantro

Directions Steam potatoes until just tender. Meanwhile, cook bacon in large skillet until crisp. Using slotted spoon, transfer bacon to paper towels and drain. Pour off all but 2 tablespoons drippings from skillet. Add celery to skillet and saute until softened. Add jalapeno, green onions, cumin and sugar and stir 1 minute. Add vinegar, broth and cayenne pepper. Bring to boil.

Combine warm potatoes and bacon in large bowl. Add hot dressing and toss to coat. Season to taste with salt and pepper. Add cilantro and toss again. Serve warm.

Bullet Points

. In Germany, potato salad is served as an accompaniment to bratwurst, Wiener Schnitzel, sweetbreads, and other hearty meat dishes.

. German potato salad is different from American potato salad because it doesn’t use mayonnaise as a big part of the dressing.

. German potato salads are best served lukewarm, because the potatoes have a chance to absorb the dressing.

Sep 092011
Here is Poland Take 1 – the cabbage rolls are still to come. The chrusciki was strangely addictive. It really didn’t have a tremendous amount of flavor and yet it all disappeared within seconds. …I would compare it to an elephant ear the fair except with powdered sugar instead of cinnamon and sugar.Ingredients: 2 eggs at room temperature
4 egg yolks at room temperature
1/2 teaspoon salt
2 cups flour
1/2 cup confectioner’s sugar
1/4 cup softened butter
1 shot (1 1/2 ounces) of brandy, rum, brandy, or whiskey

vegetable shortening, canola oil or lard for frying

confectioner’s sugar for dusting

Instructions: Makes About 6 Dozen Cookies

In the bowl of an electric mixer with the whisk attachment, beateggs, egg yolks and salt until thick and lemon colored. Slowly beat in the powdered sugar, brandy and alcohol of choice.

Change to the dough hook attachment on the mixer. Slowly mix in 2 cups of flour. Use the dough hook to knead the dough for 3-5 minutes. The dough should be thick, almost like bread dough.

Rolling and Frying the Cookies
To roll the dough you will be working with small balls of dough. Keep the rest of the dough in the bowl, covered with a clean damp kitchen towel to keep it from drying out while you are working.

Take a piece of dough about the size of a baseball. On a floured surface, use a rolling pin to roll the dough out very thin — 1/8 of an inch at the most!

Take a sharp knife and cut the rolled out dough into strips about 2 inches wide. Then cut the other way on a diagonal to make pieces of dough that are about 2 inches by 4 inches (Photo 1).

Take your knife and cut a small slit (1 inch or less) in the center of each piece
To form the cookie, take one end and place it through the slit.
Very gently pull the end of the dough through the slit to form a bow shaped cookie

In a large pot or deep skillet heat about 3-4 inches of shortening, oil or lard until very hot. (You could alternatively use a deep fat fryer with clean oil.) Test the oil by putting in a small scrap of dough, it should sink to the bottom then immediately float to the top. When this happens your oil is ready.

Fry the cookies in small batches — depending on the size of your pot — no more than 6 at a time. Fry for about 30 seconds then use tongs to gently turn the cookies over. The cookies should just be barely golden brown. Drain on paper towels or on a wire rack set on a baking sheet. Dust liberally with confectioner’s sugar. Store cool cookies in an airtight container for a week or so.

By Cheri Sicard
Posted at

Sep 082011
[singlepic id=1 w=320 h=240 float=left]1 1/4 cup butter Softened (the softening part is really important so don’t forget to do it like I did LOL)2 cups sugar

4 eggs, beaten

4 1/4 cups flour

1 teaspoon salt

4 teaspoons baking powder

1/2 teaspoon baking soda

8 bananas, mashed

1/2 cup unsalted peanuts, coarsely chopped (I chopped them way to fine – You know the food chopper is great for stress and well I forgot to stop – Should have had some wine first)

1/2 cup sugar for sprinkling

1 teaspoon ground cinnamon

In a large bowl, cream together the butter and sugar. Add the eggs a little at a time and beat to combine

In a separate bowl, stir together the flour, salt, baking powder, and baking soda.

Stir the flour mixture into the butter mixture alternately with the bananas and  peanuts

Pour the batter the 13 x 9 baker (lightly greased even if it is well seasoned – this is a sticky recipe)

Bake at 350 degrees for 30 minutes (mine was more like 45 and I have a pretty good oven) or until a wooden toothpick inserted in the center comes out clean

Sieve together the half cup sugar and cinnamon. Sprinkle the mixture over the top of the cake as soon as you remove it from the oven.

Allow to cool on cooling rack – Don’t rush to cut. It was late and we wanted a taste but it made a big mess cutting it too early.

Sep 082011
Stovies a simple but classic Scottish dish that you cannot live without if you are a true Scot which apparently I am because I will not longer be able to live without it. Basically stovies consists of tatties (potatoes for the non Scots out there), onions, and meat. The meat that was traditionally used in the old days was whatever you had leftover from your Sunday dinner, such as lamb, beef or mutton.Scottish Stovies are/is (it really isn't plural) amazing. The pot roast on Saturday was mediocre at best. I tried to rush it as I did not get home until 4 pm. You can not rush pot roast. Maybe that should be my tip of the week LOL. It was turned into this wonderful mouth watering tender, flavorful, I'm sure it's not illegal dish. The aroma was out of this world. It did not look like would have enough to fill up my two hungry men (well 1 man and 1 teenager). Seconds were not needed though. It is very satisfying. This was four thumbs up (there are only 4 of us or I would give it more). It is one of the simplest meals that I have ever made and one of the most scrumptious.  I linked a video on facebook Around The World With Food –




4 tablespoons butter or lard (I used butter –  REAL butter)

2 medium to large onions finely chopped

2 pounds potatoes (which should peeled and cut into slices of various sizes no need to be neat)

Carrots chopped

Leftover pot roast (I used 5 good size slices but whatever you have will work)

Salt and black pepper (generous amount – I did a half a palm full)

Beef stock and 1/2 cup or water or what I did was add
Jar of chicken gravy (I don't care for the beef flavored ones) with a packet of beef bullion mixed in and I added the water so that it could boil


You will need a large heavy based pan with lid.

Put the butter into the pan and allow to become smoking hot and add the onions until translucent.

Add the sliced potatoes and carrots Cover the pot and cook for approximately 10 minutes, stirring regulary to prevent sticking.

Add the gravy, meat, salt & pepper and mix well. Again, cover the pot and cook SLOWLY until the thin potatoes are mushy and the thicker ones soft…approx. 30 – 60 minutes should be sufficient  Mine was 45 minutes. You should only stir it once or twice during this time – don't let out the flavors.

The dish can be garnished with parsley and served with oatcakes and a glass of milk.


Sep 032011

noodlesWhy do I want do to this? Well,  I can recognize its importance first hand. A favorite memory from my childhood was eating my mom’s homemade noodles. The recipe for which was only in my mother’s brain. It was not written anywhere. At 81, my mother had a stroke. She is unable to cook on her own now but she still knows her recipes.

We were given a chance to capture this recipe and other special recipes before they were lost forever. Now, my kids have made those same homemade noodles from my childhood with their grandma and me. Three generations working together to create a delicious memory. A recipe that would have been lost with grandma will now be passed on to future generations.  They have now become a holiday tradition in our home. By the way, they are just as delicious as I remember them. It is however, a family heirloom recipe that I will keep a secret – at least for now.