Recipes
Hungarian Apple Cake
- Thursday, February 28, 2013
Hungarian Apple Cake
- 1. Weigh 4-6 eggs (depending on size; should weigh about 8-10oz).
- 2. Separate white from yolks.
- 3. Weigh out butter, sugar and flour – each, equal in weight to the total weight of the eggs.
- 4. Cream together sugar and butter.
- 5. Add egg yolks gradually, continue creaming.
- 6. Add flour gradually, mix well.
- 7. Add some cinnamon and a pinch of salt and lemon rind (one lemon).
- 8. Peel apples 2-4 depending on size of the apples (I like to use Golden Delicious for this) and cut them to little cubes, and then add to the dough.
- 9. Beat egg whites till stiff and fold into the dough.
10. Bake at moderate heat (325F) in a buttered and floured standard 9 inch springform cake pan until the top is golden brown (about 40 min but start checking after ~30 min).
ENJOY!!!
submitted by Gyorgyi SzebenYi
HUNGARIAN APPLE CAKE
- Sunday, January 27, 2013
Contributed by Gyorgyi Szebenyi
1. Weigh 4-6 eggs (depending on size; should weigh about 8-10oz)
2. Separate white from yolks
3. Weigh out butter, sugar and flour – each, equal in weight to the total weight of the eggs
4. Cream together sugar and butter
5. Add egg yolks gradually, continue creaming
6. Add flour gradually, mix well
7. Add some cinnamon and a pinch of salt and lemon rind (one lemon)
8. Peel apples 2-4 depending on size of the apples (I like to use Golden Delicious for this) and cut them to little cubes, and then add to the dough
9. Beat egg whites till stiff and fold into the dough
10. Bake at moderate heat (325F) in a buttered and floured standard 9 inch springform cake pan until the top is golden brown (about 40 min but start checking after ~30 min)
Zuchinni and Carrot Recipe
- Friday, January 25, 2013
Click this link for a yummy way to prepare these veggies:
http://voraciousvander.com/2011/12/05/the-best-way-to-cook-zucchini-and-carrots/
Non-hunter Stew
- Tuesday, January 22, 2013
1 pound Polish sausage, cut into ½ inch slices
3 Tablespoons oil
1 ½ pounds boneless beef chuck cut into ½ inch cubes
1 ½ pounds boneless shoulder pork, cut into 1 inch cubes
2 ½ cups sliced onions
12 ounces mushrooms, cut in half
1 pound sauerkraut, rinsed and drained – (in a jar)
1 cup red wine
1 8 ounce can tomato sauce
1 teaspoon caraway seeds
¼ teaspoon pepper
Salt in needed
Preparation:
Heat oven to 375 degrees
Brown sausage in skillet and place in 5 quart casserole or Dutch oven. Add 3 Tablespoons oil to skillet and brown beef and pork in several batches.
Place in casserole. Add onions and cook until soft. Add mushrooms, sauerkraut, wine, tomato sauce and seasonings to casserole.
Cover and bake 2 to 2 ½ hours.
Stir every 30 minutes.
Submitted by Allison Liddell. From my mother's friend Marion Luecke.
SQUASH CASSEROLE
- Monday, December 03, 2012
Recipe contributed by Nancy Lovett
Tarta de Santiago
- Thursday, July 26, 2012
This delicious almond cake is named in honor of St. James the Greater, the patron saint of Spain. It originated in Santiago de Compostela, Galicia, the reputed burial place of St. James. Today, this cake is sold all over Santiago de Compostela and is quite popular with both tourists and pilgrims.
Ingredients:
- 2 2/3 cups ground almonds
- 3/4 cup Flour
- 1 1/4 cup Sugar
- 4 Eggs
- 8 Tbsp butter (1 cube) at room temperature
- 1/2 tsp baking Powder
- 1/2 cup Water
- zest of 1 Lemon
- powdered sugar to decorate
Preparation:
Heat the oven to 350 F degrees. Grease a round 8-inch spring form pan.
Blanch the almonds, then using a grinder or a food processor, grind the almonds until fine and set aside.
In a large mixing bowl, beat the eggs and sugar together. Add the butter, flour, baking powder and water and beat with an electric hand mixer.
Stir the almonds into the batter. Grate the lemon and add the zest and stir until thoroughly mixed.
Pour batter into cake pan. Bake in oven on the middle rack at 350 F degrees for approximately 45-50 minutes. Check after 45 minutes. Cake is done if a toothpick inserted into the center of the cake comes out clean.
The traditional way to decorate is to sprinkle powdered sugar on the top, with a cutout of a cross or a shell, to symbolize St. James, on top.
To make a cross, you can use any clean piece of paper folded in fourths to cut out a cross. Then, after the cake has cooled, place the cross in the center of the cake and dust the top with powdered sugar.
Prep Time: 15 minutes; Cook Time: 45 minutes; Yields: 8 servings
Recipe from http://catholiccuisine.blogspot.com/2008/07/tarta-de-santiago-st-james-cake.html