((Intro

In an attempt to organize all my recipes and share them with fellow cooks and bakers, I've started a blog. Initially my recipes were a collection from friends, family, cookbooks, magazines and yes, even newspapers! Now many of my recently acquired recipes are adapted from blogs and cooking show websites.

Thank you for visiting my blog. I hope that along the way you enjoy a few of my recipes and make them some of your favorites too!

Count the memories, not the calories!
Eileen

Thursday, June 14, 2018

Strawberry Topping



4 cups chopped strawberries (about pints)
⅔ cup sugar
1 tsp vanilla
2 tbsp cornstarch

Put chopped strawberries and sugar into a saucepan. Add ⅔ cup water to cover, stir to blend. Heat mixture over medium high heat until it boils. Stir, then reduce heat to medium.

Mix cornstarch with 4 tbsp water until a thick liquid forms.

Pour the liquid into the pan, stirring continuously, and continue to stir until well blended. Cook the strawberry mixture over medium for 3-4 minutes, stirring frequently, until it becomes thick and syrupy. Remove from heat and stir in the vanilla.

Serve over cake, cheesecake, ice cream, sundaes or waffles.


Basic Buttermilk Cake


¾ cup (1½ sticks) butter, softened
1½ cups sugar
3 large eggs, at room temperature
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 cup buttermilk, at room temperature
1½ tsp vanilla

Preheat oven to 350 degrees. Butter the cake pans and line bottoms with parchment or waxed paper; butter the paper. (if you’re making cupcakes, fill cups with paper liners or butter them.)

Beat the butter and sugar in a large bowl for 5 minutes at medium speed until light and fluffy. Beat in eggs, one at a time. Scrape the bowl and beaters and beat well to incorporate.

Sift the flour with the baking powder and baking soda. Add a quarter of the flour mixture to the butter-egg mixture, then add vanilla and a third of the buttermilk. Repeat, beginning and ending with the flour mixture and scraping well after each addition.

Pour the batter into the prepared pans. Bke 25 to 30 minutes (15-20 minutes for cupcakes), or until a toothpick inserted in center comes out clean. Cool in pans on a rack for 5 minutes. Turn pans onto the rack; remove parchment or wax paper and cool completely before frosting.

Lasagna with Sausage




1 lb sweet Italian sausage
½ cup chopped onion
2 cloves garlic, crushed
2 tbsp sugar
¼ cup chopped parsley
2 boxes (26 oz), Pomi tomatoes
1 box (13 oz) Cirio tomatoes
2 cans (6 oz) tomato paste
12 lasagna noodles
1 container (15 oz) ricotta cheese, drained
1 egg
1 lb. mozzarella, thinly sliced
¾ cup grated Parmesan cheese

Remove sausage meat from outer casings; chop the meat. In a 5-qt Dutch oven, over medium heat, saute the sausage, onion and garlic stirring frequently, until brown - about 20 minutes.

Add the sugar, half the parsley and salt and pepper to taste; mix well. Add tomatoes, tomato paste and ½ cup water, mashing tomatoes with wooden spoon. Bring to boiling; reduce heat. Simmer, covered and stirring occasionally, until thick - about 1 hour.

In large pot, bring water and 1 tbsp salt to boiling. Add lasagna noodles, 2 or 3 at a time. Return to boiling; boil uncovered and stirring occasionally,10 minutes of just until tender. Drain in colander; rinse under cold water. Dry on paper towels.

Preheat oven to 375 degrees. In medium bowl, mix ricotta, egg, and remaining parsley.

In bottom of 13x9 baking dish, spoon 1½ cups sauce. Layer with 6 lasagna, arranged overlapping, to cover. Spread with half of the ricotta mixture; top with one third of mozzarella. Spoon 1½ cups sauce over cheese, sprinkle with ¼ cup Parmesan cheese.

Repeat layering, starting with 6 lasagna and ending with 1½ cups sauce sprinkled with Parmesan. Spread with remaining sauce; top with rest of the mozzarella and Parmesan. Cover with foil.

Bake 25 minutes; remove foil; bake uncovered, 25 minutes longer. Cool 15 minutes. Serves 8.


Friday, June 1, 2018

Nutella Swirled Oreo Bottom Mini Cheesecakes



18 Double Stuff Oreos
2 (8 oz) packages of cream cheese, at room temperature
½ cup sugar
½ tsp vanilla
2 large eggs
½ cup sour cream
¼ cup Nutella

Preheat oven to 275 degrees. Line a muffin tin with cupcake liners. Place an Oreo in the bottom of each one.

In a large bowl, beat the cream cheese and sugar together until smooth. Beat in vanilla, eggs, and sour cream.  Continue beating until combined and smooth.

Add a heaping tablespoon of cheesecake batter to each muffin cup.

Warm the Nutella in the microwave for 20 seconds. Place a scant teaspoon of Nutella in each cup. Add another tablespoon of cheesecake batter on top, filling the cupcake liner. Use a toothpick or knife to gently swirl the Nutella into the cheesecake mix.

Bake in the preheated oven for 22-25 minutes until filling is set. Cool completely in tin before removing. Store in refrigerator.

NOTE: Nutella can be replaced with hot fudge sauce.