How to Make a Delicious German Crumble Cake in 4 Simple ...

In high school, learning a new recipe (especially dessert recipes) was always my favorite part of a foreign language and culture class. One day during German in my sophomore year, I teamed up with two other classmates to make German Crumble Cake from a magazine. It was quite good, if I do say so myself. Seven years later, it continues to be one of my favorite desserts to bake

.

Handling this German dessert recipe is a real 'hands on' experience, as you'll see. And like other German desserts, it contains a hefty bit of butter. But it's worth it. Enjoy!


German Crumble Cake


Dough:

• 2 sticks of butter
• 1 cup of sugar
• 4 cups of flour
• 1 teaspoon of baking soda (make sure it's SODA, not POWDER)
• 1 egg
• 1 teaspoon Vanilla Extract
• 1 pinch of salt
• 1 tablespoon of cornstarch

Filling:

• 3 cups of fresh fruit or a can of fruit
• 1 teaspoon of Vanilla Extract
• 1 tablespoon of cornstarch
• sugar for flavor

1) Mix all ingredients for the dough together by hand so that it becomes crumbly. (You can use a baking board or a large bowl).

2) Grease a cake pan and press half of the crumble into the bottom of the pan.

3) Cook fruit with cornstarch in a medium pot or pan for 2 minutes, and spread the fruit filling on the dough.

4) Sprinkle the rest of the dough onto the fruit, and bake for about 40 minutes at around 375 degrees Fahrenheit.

Remember, ovens may vary. Yours may be faster or slower or require less or more degrees Fahrenheit. It also depends on how dark the pan you use is. Be sure to keep checking on the crumble cake every few minutes. When the top is nice and brown, then it should be ready.

Even if your German Crumble Cake didn't turn out exactly right, not to worry. Nobody says you have to be a professional. I'm certainly not. My philosophy with food has always been "As long as it tastes good, I don't care if it's imperfect."

Try experimenting with the recipe. I usually never follow recipes to the letter. For this one, I use a bigger glass pan and only 2 cans of fruit. Figure out what works for you. Practice making this German dessert recipe and any other desserts, and you'll eventually settle into your own style of baking, like every other individual.

Thai Food: Yum Neua and Num Prik Kung Sod Recipe

Yum Neua (Spicy Salad)



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Main Ingredients

Spicy Salad sauce 50 g

Meat of choice (sausage, grilled pork or beef) 100 g

Sliced onions 50 g

Sliced tomatoes 25 g

Sliced celery 15 g



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Recipe

1. Mix together the meat, onions, tomatoes and celery.

2. Pour over spicy salad sauce and toss well.



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Sauce Ingredient

Pickled red hot chilies 40 g

Pickled spur chili peppers 40 g

Pickled garlic 40 g

Palm sugar 60 g

Tamarind juice 64 g

Fish sauce 180 g

Citric acid 6.3 g

Malice acid 2.7 g

MSG 3 g

Water 240 g

Note: This portion could make 600 grams of sauce



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How to Pickle Garlic, Hot Chilies, and Spur Chili Pepper:


1. Prepare all the pickled ingredients as follows: Peel and wash the garlic, drain well. Wash the hot chilies and blanch for 1 minute and drain in a colander. Wash Spur chili peppers and remove the inside of the chilies. Blanch them for about 1 minute.

2. Pickle garlic, hot chilies and spur chili pepper in the vinegar for a week.

3. Finely blend both pickled chilies and pickled garlic with water. Transfer to a pot.

4. Add the rest of the ingredients into the pot and bring to boil for about a minute.

5. Pack in plastic bags, 50 grams each.







Num Prik Kung Sod(Shrimp Chili Dip)



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Ingredients

Shrimps (with peel, cut head) 200

Shrimp meat after roasted and peeled) 102.76

Grilled shrimp paste 15

Garlic 20

Lime juice 30

Palm sugar 30

Ash sauce 30

Ma-kheua phuang 20

Hot chili 5

Note: This is for 5 serving



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Preparation:

1. Wash and clean shrimps, cut off the heads before weight, cook with salt until fragrant and turn red.

2. Leave until warm then peel (edible amount is half of the original weight).

3. Cut shrimps in one-centimeter pieces for mixing with Nam Phrlk.

4. Prepare Nam Phrik by pound grilled (or by microwave) shrimp paste with garlic until fine, add hot chilli and bash.

5. Put pieces of shrimps, seasoning with 11me juice, palm sugar, fish sauce and ma-kheua phuang.

6. Serve with side dish; cucumber, wing bean, white turmeric and crispy catfish according to proportion.



Pla Dook Fu or crispy catfish (to serve with Nam Phrik)



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Ingredients

Grilled catfish (exclude head, bone and skin) 200

Soybean of (for fry) 500

Recommended amount 10 g/1 serving size Nam Phrik



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Preparation:

1. Gut fish and wash, leave to dry.

2. Grill until done but not too dry.

3. Spread fish meat and leave to dry then fry to amount of oil until crisp.

4. Dip up and drain oil.



Key Benefit

Proper Energy Distribution

Relatively Low in Total Fat and Saturated Fat

Fair Amount of Cholesterol

Fairly Good Source of Dietary Fiber and iron



thaifood2.blogspot.com



Wevangti


Sicilian Food

All About Aebleskiver and How to Make Them (Includes a Recipe) by ...

What's an Aebleskiver?

Danish aebleskiver (sometimes called "ebleskiver") are one of the few pastries that you can make on the stovetop—that doesn't require baking—and that you don't have to fry. They are made with a simple batter, are often filled, and usually dusted with sugar. They are easy to make and the varieties are endless.

They can be filled with both sweet and savory fillings. While sweet fillings are most often fruit or jam, marshmallow cream, cream cheese, pastry filings, and whipped cream can be used. Savory fillings include meats like sausage or bacon and cheese.

An Aebleskiver Pan Makes it Easy!

Spoon the batter into the cavities in the pan and turn them with a toothpick or skewer. We'll tell you how below.

Aebleskiver pans come in two varieties—cast iron and cast aluminum. In order to cook properly, an aebleskiver pan must be heavy to hold heat. Nothing holds the heat better than cast iron. The disadvantage to cast iron is that it has to be seasoned and kept dry to keep from rusting.

We have tested both cast iron and nonstick aluminum pans in our test kitchen. The aluminum pans that we tested (and that we sell) are thick and heavy enough to hold their heat well. A nonstick surface on aluminum pans is recommended to make the aebleskiver easier to turn.

You can choose either type of pan and it will work well. A cook that works often with cast iron, appreciates it, and knows how to care for cast iron, will be happiest with a cast iron pan. A more casual cook might appreciate the carefree qualities and attractive good looks of an aluminum pan.

How to Make Aebleskiver

The "aeble" in aebleskiver means "apple." Traditionally for holidays in Denmark, aebleskiver are filled with applesauce or slices of sautéed apples. At least in this country, we use many fillings. In our test kitchen, we have made chocolate aebleskiver, filled with melted chocolate, drizzled with chocolate sauce, and topped with whipped cream for luscious desserts. (We produce a chocolate aebleskiver mix.) Jam fillings are very common but jam and cream cheese makes a great filling.

Grease your aebleskiver pan with a spray dispenser or with butter. (Spray your pan again as needed or put a dab of butter in each cavity occasionally.) Heat the pan over medium heat. When hot, fill each cup one-third full with batter. Add a small amount of filling to each. Cover with an additional one-third batter. A larger cookie scoop works well to cleanly drop the batter into the cups.

Cook for one to one and one-half minutes before turning. (You can turn your aebleskiver with a toothpick or skewer.) cook for another minute or until done. Remove your aebleskiver to a plate and sprinkle with powdered sugar. Serve them warm.

The easiest way to learn how to make aebleskiver is to do it so let's turn to a recipe:

Classic Aebleskiver Recipe

Ingredients

2 cups all-purpose or cake flour

1 teaspoon salt

1 teaspoon baking soda

3 large eggs

2 cups buttermilk

filling of your choice

powdered sugar

Directions

1. Mix together the flour, salt, and baking soda.

2. Separate the eggs, the yolks from the whites. Set the yolks aside. Beat the egg whites until light and fluffy and soft peaks form.

3. Add the egg yolks and the buttermilk to the flour mixture and stir until combined. Gently fold the egg whites into the batter.

4. Grease your aebleskiver pan with oil or butter and again as needed. Heat the pan over medium heat. When hot, fill each cup one-third full with batter. Add a small amount of filling to each. Cover with additional batter.

5. Cook for one to one and one-half minutes before turning. (You can turn your aebleskiver with a toothpick or skewer.) cook for another minute or until done. Remove to a plate and sprinkle with powdered sugar. Serve warm.

What do I fill my Aebleskivers with?

Almost anything. Fill your aebleskivers with jam or jelly, whipped cream, pastry, cream, applesauce, and much more. Some people fill their aebleskivers with savoring fillings like bacon and cheese or pepperoni, cheese, and marinara. One of our favorites is a corn bread aebleskiver (made with a mix) with a cube of melted cheddar cheese in the center and served with raspberry jalapeño jam. The cornbread and cheese is a great combination and jam packs a little heat.

If you would like to fill your aebleskiver with pastry cream, whipped cream, or marshmallow cream, do it after they are cooked. Fill a pastry bag or decorator set with your cream filling. Use a star tip or long tip to inject filling into the center of your aebleskiver. You'll be able to feel the aebleskiver puff as they fill.

Boxty (Irish Griddle Cakes)

Being of the Irish persuasion, I offer this great recipe for Boxty. Boxty is a traditional Irish dish, and has been around for many a year. I especially like this dish with butter and a dollop of maple syrup for my breakfast. I do not have the usual "required" nutritional evaluation, but in my way of thinking, I can live without it to just have the pleasure of enjoying this fine old traditional side dish.

Boxty (Irish Potato Griddle Cakes)

• 8 Servings (Halve this recipe for smaller families)
• 1/2 lb raw potato
• 1/2 lb potato,mashed
• 1/2 lb all-purpose flour
• 1 Milk
• 1 Egg
• Salt and pepper to taste

Grate raw potatoes and mix with the cooked mashed potatoes. Add salt, pepper and flour. Beat egg and add to mixture with just enough milk to make a batter that will drop from a spoon. Drop by tablespoonfuls onto a hot griddle or frying pan. Cook over a moderate heat for 3-4 minutes on each side. Serve with a tart apple sauce: or as part of an Ulster Fry, with fried bacon, fried sausage, fried eggs, fried black pudding, fried bread, fried soda bread.

An old poem says: . Boxty on the griddle, boxty in the pan, if you can't make boxty, you'll never get a man. (The accuracy of the poem is uncertain.)

Easy, Tasty Chicken Wing Recipes

You can serve chicken wings hot or cold, for a meal, or for snacks. They're great as appetizers at parties, or when you're just looking for a tasty midnight snack. Try these four easy recipes:


Baked Chicken Wings

• 1/2 c. margarine, melted
• 1 t. dijon mustard
• 3 c. multi-grain flaked cereal
• 16-18 chicken wings, broken into two pieces
• 1/2 c. grated Parmesan cheese
• 4 t. finely chopped parsley

Preheat oven to 350 degrees. In glass pie plate, combine melted margarine and mustard. In medium bowl, combine cereal crumbs, Parmesan cheese and parsley. Spoon onto waxed paper. Roll chicken pieces in margarine mixture, then in cereal mixture to coat completely. Place on rack in baking pan; drizzle with remaining margarine mixture and bake 35-40 min., or until golden brown.


Hot Chicken Wings

• 12-15 chicken wings
• 1/2 c. (1 stick) butter or margarine, melted
• 1/4 c. Red Hot Durkee's Sauce (or more to taste)

Split wings at each joint and discard tips. Bake in 425 degree oven until crisp, turn halfway through. Drain. Combine hot sauce and butter until butter is melted, stir to mix thoroughly. Dip wings in sauce to coat completely. Arrange on plate.


Sweet and Sour Chicken Wings

• 3 lbs. chicken wings
• Accent seasoning
• Oil
• 1 c. water
• Cornstarch
• Garlic powder
• Beaten egg

Sauce:

• 3/4 c. sugar
• 3 or 4 tbsp. catsup
• Dash of salt
• 1/2 c. white vinegar
• 1 tsp. soy sauce
• 1/4 c. chicken stock
• 1 tsp. Accent seasoning

Cut wings into thirds. Boil tips in water for 5 min. for the stock. Sprinkle remainder of wings with garlic powder and Accent and let set for 1 hr. Dip wings into cornstarch, then beaten egg. Brown in oil on high heat. Place in 9x13 pan. Cover with sauce and bake at 325 degrees for 1 hour.


Teriyaki Chicken Wings

• 12-15 chicken wings
• 1/3 c. water
• 1/4 tsp. pepper
• 1/3 c. soy sauce
• 1/4 c. brown sugar
• 2 green onions (diced)
• 1/2 tsp. ginger
• 1/3 c. cooking sherry (optional)

Combine all ingredients for marinade, heat just to dissolve sugar. Separate wings, pour marinade over. Refrigerate overnight. Place wings in greased pan. Pour marinade over, cover with foil. Bake

for 30 min. at 375 degrees. Remove foil, bake 5-10 min. longer to crisp.




Roasted Cauliflower With Olive Oil

Best Recipes: Eggnog Milkshake - free article courtesy of ...

It’s that time of year again when we all get together and share good conversation, merriment, and great food. Here’s a quick and easy recipe for an eggnog milkshake.

This recipe is delicious and an alternative to traditional eggnog. To cut down on the calories you can use skim milk or low fat milk and low fat ice cream.

Make it more festive by using decorative glasses or mugs and adding a candy cane or cinnamon stick for an extra special treat. Eggnog milkshake only takes a few minutes to make but everyone will think you made a special effort.

Just think how nice it will be to sit down in your cozy living room while the Christmas music is playing and the Christmas tree lights are twinkling and savor the cool, creamy flavor of an eggnog milkshake.

May your holiday be truly filled with warmth and joy.


Eggnog Milkshake

• 1 tablespoon sugar
• Dash salt
• 1 cup milk
• ½ teaspoon vanilla
• 1 scoop vanilla ice cream
• Nutmeg

Directions

In blender combine first 5 ingredients. Mix until frothy.

Top each serving with a scoop of ice cream. Sprinkle with nutmeg.


Meal Videos - International Edition: India Food!

Christmas Recipes: Edible Gifts. No.4 of 8 – Chocolate Truffles ...

Chocolate Truffles

Recipe
Makes: 2 dozen
Calories per truffle: 65
Preparation time: 30 – 60 minutes
Cooking time: 0 minutes
Suitable for freezing


Ingredients: 


Truffle Mixture:
Chocolate, bitter, plain or milk 225g (8 oz)
Double cream, 75 ml (3 fl oz)
Brandy, 75 ml (3 fl oz) or rum,orange liqueur, coffee liqueur, coconut liqueur


Rolled Truffles:
Cocoa powder
Chopped nuts
Coconut, dessicated or grated
Chocolate vermicelli or grated chocolate for rolling


Dipped Truffles:
Chocolate, plain, milk or white (350 g (12 oz) or mixture of all three


Suitable for freezing.

Instructions:

1. Truffle Mixture: Add the cream to grated chocolate and melt in a bowl over water at boiling point, stirring until smooth. Allow to cool and thicken.

2. Add your alcohol of choice and whisk until the mixture is strong enough to stay 'up' when a strand of mixture is pulled up by the whisk. Then put the mixture into a shallow tin (covered) and cool till firm.

3. Rolled Truffles: Place teaspoonful size amounts of truffle mixture onto a tray sprinkled with cocoa powder and roll into ball shapes. Alternatively you can substitute the cocoa with grated chocolate, chopped nuts, coconut, or chocolate vermicelli. Cool in a refrigerator for at least two hours.

4. Dipped Truffles: Roll the truffle mixture into 2.5 cm (1 inch) size balls and freeze overnight until rock hard. [If you wish you could push some edible decor into the balls before cooling, such as nuts, ginger or cherries.]

5. Prepare some melted chocolate over water at boiling point. If you can, check the temperature is in the range 46-49 degrees centigrade (115-120 F) or for white chocolate, 43 degrees centigrade.

6. Taking two or three truffles at a time, use cocktail sticks to dip them into the melted chocolate before placing them on non-stick paper. Transfer to a refrigerator for cooling for at least two hours to harden. Repeat for the remaining truffles.

7. Present the truffles in paper cases and store in boxes. Keep in a refrigerator for up to ten days.


[ Cooking Recipe ] - Baked Mussels ( Japanese Style ) - JasCanCook