Easy Lasagne

 Prepare and refrigerate overnight or several hours before baking.  May be frozen then baked. 

Brown 1 pound ground beef.  Drain fat.  Add contents of 2 packages of spaghetti sauce mix (1.5 oz each), 2 (8 oz) cans tomato sauce and 3 cans water.  Simmer 10 minutes.  Have ready: 1/2 lb uncooked lasagne noodles, 1 12 oz container cottage cheese, 1 8 oz package shredded mozzarella cheese, 1/3 c grated parmesan (optional). 

In 9x13 pan spread 1 1/2 cup sauce, 1 layer of uncooked noodles, top with some sauce, and some of each cheese in layers. Repeat, making sure noodles are immersed in sauce.  Bake 350 for 45-55 minutes until bubbly.  Let stand 15 minutes.  Makes 8 servings.  May make 1/2 recipe with 1 package of sauce mix.  

To double, use two pans, 4 packages of spaghetti sauce mix, 4 cans tomato sauce 6 cans water, 2 containers of cottage cheese, and a big block of mozzarella.   Freeze one before baking, and bake the other.  Divide the baked one into sandwich boxes and re-freeze for lunches.  

Cinnamon Streusel Topping

2 Tablespoons cold butter

1/4 cup flour

2 Tablespoons packed brown sugar

1/4 teaspoon cinnamon

Cut butter into flour, sugar and cinnamon mixture.  1 rounded teaspoon per muffin.

Good with "Basic Muffins with Variations" below.

I'danian spice pudding

from here

(Makes 8 individual puddings)

You will need 8 oven-safe ramekins and a roasting pan large enough to fit them all. 

Start by making the caramel. This must cool to room temperature before using in the recipe and can be made a day in advance if needed. 

For the caramel:

(Recipe based on this one)

1 cup (200g) granulated sugar
6 tablespoons (90g butter), cut to 5 or 6 pieces
½ (120ml) heavy cream
1 teaspoon cayenne pepper (optional but recommended)

I am sometimes quite disorganised about preparing all ingredients before starting a recipe but in this case it is crucial. Have everything measured and ready to go before you start!

Place the sugar in a medium saucepan and heat over medium heat, stirring with a wooden spoon or heat resistant spatula. It will clump up and then start to melt, changing colour from clear to yellow to a light brown. 

Continue stirring until all sugar lumps have been melted. By this stage the sugar should be a uniform brown colour. Remove the saucepan from the heat and drop in your butter. It will foam up and bubble. 

Once the foaming has died down a bit, replace the pan on the heat and stir for 2-3 minutes, until the butter is completely mixed in to the sugar. Again remove the saucepan from the heat and pour the cream in in a slow trickle - it will again foam up and bubble. 

Stir the cream in and return the pan to the heat. Let it come to the boil for about a minute before taking off the heat. Stir in the cayenne pepper. Allow to cool to room temperature before using. If you have any leftovers you can store it in the fridge for up to 2 weeks - reheat before using. 

For the spice puddings:

200g / 7oz caster sugar
200g / 7oz butter, softened
4 eggs
200g /7oz self raising flour
½ teaspoon baking powder
Spice mix: 5 or 6 cardamom pods, ½ teaspoon each of ground cinnamon, nutmeg and ginger, and a pinch of salt. 
80ml / 1/3 cup milk

Extra butter for greasing the ramekins

Whipped cream for serving (optional)

Preheat the oven to 190°C / 375°F.

Start by preparing your spice mix: If you have a spice grinder, add the cardamom pods and grind for about a minute until the pods are broken down into fine pieces. Add the remaining spices and grind again for about 5 seconds to combine. If you don’t have a spice grinder, bash the cardamom pods in a mortar and pestle before adding the remaining spices and mixing. 

In a medium bowl, cream together the butter and sugar until pale yellow and fluffy (or use an electric mixer). Add the eggs one at a time, stirring well in between each one. 

Add half the flour and stir in. Add half the milk and combine. Add the remaining flour, the baking powder and spice mix and again stir to combine. Finally, add the remaining milk and mix in. 

To prepare the puddings:

Grease each ramekin well with butter - the sides as well as the bottom.

Add 2 generous tablepoons of your (room temperature) caramel in the bottom of each ramekin. Use another tablespoon to gently spoon the spice pudding batter over the caramel until your ramekins are about 2/3 full. 

Loosely cover each ramekin with aluminium foil as they will expand during cooking. Place the ramekins in your roasting pan and fill the pan with enough boiling water to come halfway up the ramekins. Put into the oven and bake for 40 minutes. 

When the 40 minutes is up, remove from the oven and leave them in the roasting pan for another 5 minutes. Remove to a baking rack where they will cool further.

I suggest serving immediately so they are still warm. To serve, run a knife around each ramekin and upend onto a plate. The caramel will run down the sides of the pudding. Serve with whipped cream and more caramel if desired. 

If serving later, reheat the puddings in a microwave for 10-20 seconds before removing from their ramekins. Is so delicious it goes with anything, really. 

Link to All Butter Pie Crust

 https://www.inspiredtaste.net/22662/flaky-pie-crust-recipe/

Katie's Chocolate Chip Cookies

 Cream together:

2 cups butter

2 cups sugar

1 cup brown sugar

4 eggs

2 tsp vanilla

5 cups flour

2 tsp soda

2 tsp salt

12 oz chocolate chips

375 8-10 minutes

Corn Bread

 

mix dry ingredients:

2 c flour

1 c cornmeal

2/3 c sugar

2 T BP

2 t salt

add:

1 1/2 cup milk

2 eggs

4 T melted butter

6 T creamed corn (optional)

9 x 13 pan Bake 350, 30 minutes 

Roasted Vegetables

 Toss vegetables in olive oil and kosher salt.  Roast on a sheet pan at 425 for 20 minutes - up to 40 minutes, or until lovely golden brown.  

Fresh Tomato Sauce

Quick Fresh Tomato Sauce

DAVID TANIS - New York Times

 

 

INGREDIENTS

5 pounds tomatoes

¾ teaspoon salt

2 tablespoons olive oil

1 tablespoon tomato paste

1 garlic clove, halved

1 basil sprig

1 bay leaf

PREPARATION

Cut tomatoes in half horizontally. Squeeze out the seeds and discard, if you wish. Press the cut side of tomato against the large holes of a box grater and grate tomato flesh into a bowl. Discard skins. You should have about 4 cups.

Put tomato pulp in a low wide saucepan over high heat. Add salt, olive oil, tomato paste, garlic, basil and bay leaf. Bring to a boil, then lower heat to a brisk simmer.

Reduce the sauce by almost half, stirring occasionally, to produce about 2 1/2 cups medium-thick sauce, 10 to 15 minutes. Taste and adjust salt. It will keep up to 5 days in the refrigerator or may be frozen.

Notes: When the 15 minutes were up, I started the pasta, and cooked everything for 10 more minutes, then finished the pasta in the sauce.  Used dried basil.

Katie's Chocolate Chip Cookie Recipe

Cream together:
2 cups butter
2 cups sugar
1 cup brown sugar
4 eggs
2 tsp vanilla

Add:
5 cups flour
2 tsp soda
2 tsp salt
12 oz chocolate chips

Bake 375℉, for 8-10 minutes.  Note- this is "pre-doubled" and makes a very large batch.  Freeze in individual balls, or halve the batch. 

Sugar Cookies

Source:

http://smittenkitchen.com/blog/2016/05/confetti-cookies/#more-17842
http://www.kingarthurflour.com/recipes/sugar-cookies-recipe

If you’re using a food processer, no need to soften the butter or cream cheese first. If using an electric hand- or stand mixer, you’ll want them softened before you mix the dough. If you’re using vanilla bean, which I really love here, I find you can maximize the flavor you get out of it by rubbing the vanilla bean seeds right into your sugar, distributing it evenly and giving it a extra flavor-releasing abrasion. Then use the sugar as written below.

Yield: 4 dozen 2 1/2-inch cookies

3 cups (375 grams) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon fine sea or table salt
1 cup (8 ounces, 225 grams or 2 sticks) unsalted butter
1/4 cup (2 ounces, 55 grams or 1/4 of an 8-ounce brick) cream cheese
1 1/4 cups (250 grams) granulated sugar
1 large egg
2 teaspoons vanilla extract or 1/2 a vanilla bean, split and scraped (see Note up top)
1/4 teaspoon almond extract (optional)
1 cup rainbow sprinkles

Heat oven to 375 degrees. Line two baking large sheets with parchment paper.

To make in a food processor: Place flour, baking powder, baking soda and salt in the work bowl and pulse a few times to blend. Add butter and cream cheese in large chunks, plus sugar and blend until mixture is powdery. Add egg, vanilla and almond extracts and run machine until the dough balls together. You’ll probably need to scrape it down once or twice to get the mixture even.

To make with an electric mixer: Combine flour, baking powder, baking soda and salt in a bowl and whisk to blend. In a large bowl or the bowl of a stand mixer, beat cream cheese, butter and sugar until fluffy. Add egg and extracts and blend again. Add flour mixture and beat just until flour disappears. In some cases, this dough will feel too soft to roll into balls in your hands; if so, let it chill in the fridge for 20 minutes or so before using.

Both methods: Scoop balls of dough — I like these cookies best with a #40, or 1 1/2 tablespoon, scoop; the texture is less dynamic when made smaller — and roll them briefly in the palms of your hands before dropping them in a bowl of rainbow sprinkles and gently rolling to coat them evenly. I find that the sprinkles adhere much better to tacky exterior of balls of dough that have been briefly warmed by your hands — trust me here.

Transfer balls of sprinkle-coated dough to baking sheets at least two inches apart. Use the bottom of a drinking glass to press down on the cookies until they are about 1/4 to 1/2-inch tall. If you see any bare spots in the sprinkles that bother you, you can sprinkle a few more on top. Bake for 9 to 10 minutes until they look underbaked but lightly golden underneath. [If they’re not quite soft in the center, they will be fully crisped through the next day.] Let set on the baking sheet on a rack for a few minutes before transferring to cooling racks to cool the rest of the way. Repeat with remaining cookie dough.

See

Lasagna

For each pan of lasagna:

1 lb ground beef
1 3 oz package spaghetti sauce mix
2 cans tomato sauce
3 cans water
1/2 lb uncooked lasagna noodles
12 oz carton cottage cheese
9 oz shredded mozzarella cheese
1/3 c grated parmesan cheese

Brown ground beef; drain fat.  Add spaghetti sauce mix tomato sauce, and water. Simmer 10 minutes.  In a 9 x 13 pan spread 1 1/2 cups sauce, 1 layer of  noodles, top with some sauce and cheeses.  Repeat, making sure noodles are immersed in sauce.  Bake at 350 for 45-55 minutes or until bubbly.  Let stand 15 minutes before serving.  Can prepare and refrigerate  overnight or several hours before baking.  May be frozen then baked.

Crepes

(from mom's HS French teacher, Mr. Burnah)

4 eggs
1/4 t salt
2 cups flour
2 1/4 c milk
1/4 c melted butter or oil

throw everything in a blender for a minute. scrape sides, blend for another 15 seconds.

ATK says heat your pan with a tiny bit oil of over low heat for 10 minutes.  Then wipe it out and reheat the pan on medium.  It takes a bit of practice.  But you'll get the hang of it pretty quick.  They use a 12 inch pan and 1/4 c batter.

Fill with what ever you desire.

I like creamed eggs with ham.
Nutella & banana, Strawberries and whipped cream and apparently sugar and a bit of lemon juice are traditional.  Going to try carmelized onions and swiss cheese tonight.  And maybe lunch meat and cheese?  What ever I've got in the fridge.

Snickerdoodles

Snickerdoodles

1 cup butter (original calls for shortening)
1 1/2 c sugar
2 eggs
2 1/2 flour
1 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla and lemon

Mix shortening, sugar, and eggs well.  Then add dry ingredients.  Chill well and roll into balls.  Roll balls in 2 Tb. sugar and 2 tsp cinnamon mixed.  (For a change add anice seeds.)  Bake at 350 for 10 minutes.

Microwave brownies

I don't know which is better, so try them both. 

Simply Recipes

1/4 cup flour (50 g)

1/4 cup sugar (70 g)

2 Tbsp (13 g) cocoa (natural, unsweetened)

Pinch of salt

Tiny pinch of cinnamon

1/4 cup water (60 ml)

2 Tbsp canola oil or vegetable oil (NOT extra virgin olive oil, it's too strongly flavored)

1 to 2 drops vanilla extract

1 small scoop of ice cream or 1 or 2 teaspoons heavy whipping cream to serve

Food.com

2 tablespoons butter, melted
2 tablespoons water
1⁄4 teaspoon vanilla extract
1 dash salt
4 tablespoons granulated sugar
2 tablespoons unsweetened cocoa powder
4 tablespoons all-purpose flour

Hutspot

I have long wondered about my Grandpa Vellinga's food that he called husput. The internet, being a wonderful thing, helped me out. It turns out, I had been misspelling a well known dish called Hutspot. or hotchpotch (hodgepodge) But the dish that my dad describes is more like Stampot, which contain kale. Many recipes I found contain meat or sausage, (Hutspot met klapstuk)  but I suspect that meat was a rarity in the Vellinga house, and that they just had the vegetables. 

My dad has been making "Potato Cheese Soup" since we were children.  It is based on his memories of this dish.  I will leave you to search the internet for your own recipes,  but basically all it is, is boiling potatoes, carrots and onions together, and mashing them with milk and butter until they are like mashed potatoes. 

Hutspot met klapstuk from http://www.holland.com/us/tourism/article/hutspot.htm 

·         500 gram (1.1 lb) beef chuck rib roast

·         400 ml (13.5 fl oz) water

·         1/2 beef bouillon cube

·         1 bay leaf

·         8 black pepper corns, whole

·         1 tablespoon flour, dissolved in 1/2 cup water

·         6 large potatoes, peeled and quartered

·         8 large carrots, peeled and diced

·         4 large onions, peeled and sliced

·         Salt and pepper

Add the water to a Dutch oven or a braising pan, add the bouillon cube and stir until dissolved. Add the beef, the bay leaf and the pepper corns and braise on low heat for approximately 90 minutes or until beef is tender.

Remove the meat to a serving dish, discard the bay leaf and peppercorns and stir the dissolved flour into the pan juices. Stir scraping the bottom of the pan, loosening any meat particles that may be stuck. Bring the heat slowly up until the gravy starts to thicken. Pour the gravy over the meat and set aside, keeping it warm.

In the meantime, place the potatoes on the bottom of a pan, and add water so that the potatoes are just covered. Put the carrots on top, and finish with the onions. Add salt. Cover and bring to a boil, then lower the heat and boil for about 20 minutes or until the potatoes are cooked. Pour off the cooking water, but save it. Mash the potatoes, carrots and onions until you achieve a mashed potato consistency. If you need more liquid to make it smoother, add a tablespoon of cooking liquid at a time. Taste, adjust with salt and pepper.

Serve the hutspot family style on a large platter, slice the beef and serve with the gravy.

Grilled Chicken

Make a brine of 1/4 cup salt, 1/4 cup sugar, and 1 quart of water.  Cut chicken breasts horizontally to make them about 1/2 inch thick, freeze the leftovers for another meal.  Soak chicken for 1 hour.  Rinse.  Preheat grill pan, and coat with 1 T olive oil. (panini pan, cast iron skillet, non-stick skillet, even a waffle iron will work in a pinch) season chicken to taste with herbs of your choice (garlic, rosemary, sage, or Italian seasoning are options) and grill chicken breasts until no longer pink. (about 4 minutes per side).  If desired, these can be made into chicken sandwiches. 

Roasted Vegetables

Adapted from http://cookingventures.blogspot.com/2009/10/roasted-vegetables.html
Longer-Cooking Veggies

1 small butternut squash, peeled and cut into 1" cubes
2 to 3 medium potatoes (preferable Yukon Gold or Red Bliss), peeled and cut into 3/4" chunks
1 cup or so of baby carrots (cut in half or leave whole)
1 pint of cherry tomatoes, halved
1 tsp sugar (optional but nice)
1 TBSP dried, chopped rosemary
2 TBSP balsamic vinegar
1/4 cup olive oil
Liberal amount of salt and pepper to taste
Quicker-Cooking Veggies 
1 bunch of asparagus, fibrous ends removed and remaining pieces cut into thirds
1 large onion, cut into strips
1 red bell pepper, cut into 1" chunks
1 yellow bell pepper, cut into 1" chunks
2 TBSP olive oil
1 TBSP balsamic vinegar
Salt and pepper to taste

Freshly grated parmesan cheese (optional)
Crusty Bread or Bread Bowls

Place oven racks in the top third and bottom third of your oven. Preheat the oven to 425F. Coat the inside of two rimmed sheet pans with some olive oil.

In a large bowl, combine all of the ingredients for the longer-cooking veggies and toss to combine. Split the veggies between the two sheet pans. Bake 20 minutes, switching the sheet pans between the top and bottom racks halfway through the cooking time.

Right before the 20 minutes is up, combine the quicker-cooking ingredients. After the longer-cooking veggies have been in the oven for 20 minutes, take the sheet pans out of the oven and stir the veggies – using a spatula as needed to scrape up any that may have stuck to the pans. Add half of the quicker-cooking veggies to each sheet pan, toss again, and return to the oven for another 18 to 23 minutes (switching the pans halfway through) or until the veggies are as soft as you like. During baking, if the veggies look a little dry, add additional olive oil as needed.

Before serving, taste for seasoning and adjust as needed. If desired, toss with some freshly grated parmesan cheese. Serve in bread bowls or with crusty bread.

*Variation

Peel and cut white and sweet potatoes into 1 inch cubes.  If making ahead, put cubes in a bowl full of cold water, so they won't brown.  Dry with a towel, and toss with 1-2 Tablespoons of olive oil.  Bake at 425 for 40-45 minutes, turning half way through cooking time.  Add other veggies and seasonings as suggested in the online recipe.

Chocolate Crackle Cookies

Mix:

1/4 cup melted butter

3/4 c cocoa

Add: 

1/2 cup vegetable oil

2 cups sugar

4 eggs

Mix well

Add:

2 Tablespoons vanilla

2 cups flour

1/2 teaspoon salt

1 1/2 tsp baking powder

Mix well

Chill for a couple of hours or overnight.  Make into balls.  Roll in powdered sugar.  Bake 10 minutess at 350.

Chocolate Crackles

Frosted Cowpies

1/4 cup butter, melted
3/4 cup cocoa
1/2 cup vegetable oil
2 cups sugar
4 eggs
2 Tbs vanilla
2 cups flour
1/2 tsp salt
1 1/2 tsp baking powder
Powdered sugar

Mix butter and cocoa. Add oil, sugar, and eggs. Mix well. Add vanilla. Sift together dry ingredients and fold into wet.
Chill for a couple hours or overnight. Roll into walnut sized balls. Roll in powdered sugar. Bake 10 minutes at 350. Makes about 60

Pumpkin Spice and Filing

Part of the perfect fall look. Boots, ugly sweaters and pumpkin spice.

3 T Cinnamon
2 t Ginger
1 1/2 t Allspice
1 1/2 t cloves

Add 1 teaspoon of pumpkin spice to 1 cup of cream and 3 tablespoons of sugar. Whip. Optional 1 cup canned pumpkin. (Mom says it doesn't add to the flavor and messes up the texture.)
Goes great in cream puffs and makes you look fancy.