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Archive for March, 2009

Apple Pancake/Muffins

On a recent trip home (Humboldt County) I stayed with a good friend, Barb Mooney, because my best friend, Toni and her daughter Donnella were staying with my brother and sister-in-law, Rand and Beth. With the exception of our oldest sibling, Terri, the Waynes LOVE to cook, and the youngest, Randy, is no exception. He made for his guests, one morning, a puffed baked apple pancake, that I unfortunately did not get to partake of (pout-pout). But it got me hungry for one and I found this cute variation.

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The recipe said it made 6, but those must have been the jumbo muffin cups because this made 8, and I still had enough batter for 2 more, just no more apples already cooked up.

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They were even more puffed when first taken from the oven, but they deflate quuickly and my camera wasn’t ready fast enough.

Individual Apple  Thingys

First, lets cook up some apples. Oh, yeah, and crank up the oven to 450 degrees.

2 apples, peeled and diced

2 Tb. butter

1/4 cup lite brown sugar

1/2 tsp. cinnamon

1 Tb. lemon juice

Toss the diced apples with the lemon juice, cinnamon and sugar. Melt the butter in a skillet over medium heat and carmelize the apples, about 8-10 minutes. Cook them through, but not til mushy.

Butter 10 muffin cups. Sprinkle with sugar to coat.

Batter: 2/3 cup flour

                3 eggs

                 5 Tb. sugar

                  2 Tb. melted butter

                   3/4 cup room temp whole milk

The recipe said to put in a food processor and run for 3 minutes. This seemed like alot of dishes, I just used a hand mixer for 2 minutes. I cheat. Divide the apples amongst the muffin cups and pour in the batter til it almost reaches the top. Put in the hot oven and immediatly turn it down to 400 degree. Cook for 15 minutes-all the puffing takes place the last 5 minutes. cool slightly before attempting the dismount. Yes, some did fall apart.Some held perfectly. Don’t know why. Will perfect later. Delish either way. You can dust with powdered sugar if you’d like but we ate them plain. YUM.

 

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Swedish Meatballs

My mother in law, Olga, from Norway, was married to a Swedish man, Leo. She made wonderful Swedish meatballs but I never got her recipe. This is Alton Brown’s recipe and it was a BIG hit around here, with kids and grown-ups alike. I heard my Swedish brother-in-law licked his plate.

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My sister made me make another batch of gravy for the leftovers so if your family likes lots of gravy too, you might save yourself the step and just double the gravy ingredients the first time around.

Swedish Meatballs

2 slices of white bread 

1/4 cup milk

3Tbsp. butter, divided

1/2 cup finely chopped onion

1 tsp. kosher salt

3/4 lb. lean chuck

3/4 lb. ground pork (not sausage)

2 egg yolks

1/2 tsp. white pepper

1/4 tsp. each allspice and nutmeg

optional: 1 tsp. cardamon (I used it)

1/4 cup flour

3 cups beef broth

1/4 cup cream

Preheat your oven to 200 degrees. Soak the torn up bread in the milk.

Get a skillet going on medium low. Melt 1 Tbsp. butter and sweat the onion til tender but not brown, along with a pinch of salt. Scrape it into a large bowl and add to it the soaked bread, salt, both meats, yolks and spices. Mix well. (Alton says to mix it for 2 minutes in a Kitchen Aid but I just used my hand mixer) Wet your hands and form into  1+1/2 inch balls. It should make about 30. Using the same skillet, again on medium low, fry up the meatballs, one batch at a time. Don’t crowd them too tightly. Fry them gently-you don’t want to hear too much of a sizzle. This helps keep them tender but yes, it does take a little longer. Be patient. When one batch is done, put in a pan in the oven to stay warm and keep frying. When all are done and in the oven, melt another couple of tablespoons of butter and mix in the flour. Cook gently for a few minutes, then slowly stir in the broth. Cook til thickened and then add the cream. Serve over wide egg noodles.

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