Tuesday, March 19, 2013

Blintzes

1 cup all purpose flour
2 tsp. sugar
1/2 tsp. salt
4 eggs
2/3 cup milk
1/3 cup water
1Tbsp. melted butter

Combine flour, sugar, salt, eggs, milk, water and 2 tsp. melted butter in a blender or processor for 1 minute. Heat remaining butter in 8" skillet (for 6" blintz) just till bubbly. Pour about 2 Tbsp. batter into hot skillet, rotating till batter covers the bottom. Cook till blintz bottom is golden brown, 1 to 2 minutes. Top should look cooked through and not wet. Turn out onto waxed paper; stack with waxed paper between each. Should make twelve.

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Friday, March 15, 2013

Corned Beef 'N' Cabbage Casserole

Note: Okay, so Elaine was German through and through, but on St. Patrick's Day Weekend there's a little Irish in all of us!

1 medium head cabbage, shredded (about 8 cups)
1 small onion, chopped
1 cup water
1 can (15 1/2 oz.) white hominy, rinsed and drained
3/4 pound thinly sliced corned beef, chopped
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. hot pepper sauce

In a large Dutch oven or saucepan, combine cabbage, onion and water; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until the cabbage is tender. Add remaining ingredients; simmer for five minutes. Serves six.

Apple Caramel Cake

3/4 cup unsalted butter, melted
1 1/3 cup light or dark brown sugar
1 3/4 tsp. cinnamon
1 cup pecan halves
2 medium Granny Smith apples sliced in thin wedges
2 cups flour
1/2 tsp. baking soda
1 1/4 tsp salt

Heat oven to 375 degrees. Coat sides of 9" frying pan with cooking spray. Place 3 Tbsp. melted butter in bottom of pan; swirl to coat bottom. Sprinkle with 1/3 cup brown sugar and 1/4 tsp. cinnamon. Arrange 12 pecan halves around edge of pan. Arrange apple slices in pan. Chop remaining pecans.

Stir together flour, baking soda, salt and remaining spice in medium sized bowl until combined. Beat together remaining butter and brown sugar in medium sized bowl until smooth. Stir in 3/4 cup water. Stir in flour mixture and chopped nuts just until combined. Spoon onto pan evenly over apples. Bake at 375 degrees for 30 minutes. Test center and cool on rack for 10 minutes. Invert, remove pan and serve. Serve eight.

Thursday, March 7, 2013

Red Devil's Food Cake

Note: This is another recipe with no mixing or baking instructions. However, there's are curious quantity notes for certain items. I'm guessing these are adjustments to the original recipe as they are added in Elaine's handwriting to this recipe card. I've added them in parenthesis where they appear.

1 1/2 cups cake flour (2)
1 tsp. baking powder (1 1/4)
1/2 tsp. salt (1/4)
4 Tbsp. butter (1/2 cup)
1 cup sugar
2 eggs well beaten
1/2 cup thick sour milk (3/4)
1/2 cup boiling water (1/3)
2 squares Baker's unsweetened chocolate (melted)
1 tsp. soda
1 tsp. vanilla

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