Sauerkraut & Sausage Casserole

Mashed potatoes...skin on, mix in sauerkraut, place in casserole....top with lots of sliced brats, then top that with tomato purre, (sp?!) top that with lots of grated cheese.....Dutch melters are good here as the rest of the flavours are strong.....top that with sliced almonds. 350 for 30 to 40 mins, and the cheese is melted and golden brown.....mmmmm comfort food.  From Rebecca King

Eggs Benedict Casserole

This is the Eggs Benedict Casserole I prepared at the Scarf Sisters Reunion in Canadaigua New York this year.  Feeds a crowd!

Eggs Benedict Casserole

Original recipe makes 1 9x13-inch casserole
cooking spray
8 large eggs
2 cups milk
3 green onions, chopped
1 teaspoon onion powder
1 teaspoon salt
3/4 pound Canadian bacon, cut into 1/2-inch dice
6 English muffins, cut into 1/2-inch dice
1/2 teaspoon paprika
1 (.9 ounce) package hollandaise sauce mix
1 cup milk
1/4 cup margarine
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Directions

Spray 9x13-inch baking dish with cooking spray.
Whisk eggs, 2 cups milk, green onions, onion powder, and salt together in a large bowl until well mixed.
Layer half the Canadian bacon in the prepared baking dish. Spread English muffins over meat and top with remaining Canadian bacon. Pour egg mixture over casserole. Cover baking dish with plastic wrap and refrigerate overnight.
Preheat the oven to 375 degrees F (190 degrees C).
Sprinkle casserole with paprika; cover with aluminum foil.
Bake in preheated oven until eggs are nearly set, about 30 minutes; remove foil. Continue baking until eggs are completely set, about 15 more minutes.

Whisk hollandaise sauce mix with 1 cup milk in a saucepan. Add margarine and bring to a boil, stirring frequently. Reduce heat to medium-low, simmer, and stir until thickened, about 1 minute. Drizzle sauce over casserole to serve.

Note:  this can  be prepared over night and baked in the morning.  I did not do this, I prepared it the morning it was served, it really takes very little time to put together.

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Lemon Yogurt Cake

My daughter's neighbor brought this cake to her and her family right after the birth of their third child...I was fortunate enough to be on board helping with the two older children that day and had chance to marvel in the lemony goodness......

 I think it was Trish who asked for the recipe so here goes....I changed it slightly by using butter instead of vegetable oil....but other than that, followed it exactly.

 Ingredients
1 1/2 cups all-purpose flour
 2 teaspoons baking powder
 1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
 1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil (I used 1/2 cup butter)
 1/3 cup freshly squeezed lemon juice

For the glaze:
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice

 Directions Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

 Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

 Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Remove from the pan, and carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

 This recipe is from Ina Garten.

Feta and Chive Sour Cream Biscuits

I was looking for a recipe on Pinterest for biscuits with Sour Cream...I had a little left over that  I wanted to use up.  I also had a bit of left over Feta Cheese.  This sounded like it would do the trick!  They were so delicious...and will stay in my recipe file!  Enjoy!

feta and chive sour cream biscuits

Feta and Chive Sour Cream Biscuits (from Joy the Baker)
makes 12 biscuits

you'll need:
3 cups AP flour
1 tablespoon sugar
2 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
3/4 cup unsalted butter, cold and cut into cubes
1 egg, beaten
3 tablespoons cold water
3/4 sour cream, cold
1/3 cup chopped chives
3/4 cup feta cheese, crumbled
1 egg beaten for egg wash
sea salt, cracked black pepper, and smoked paprika for topping

Preheat oven to 400 degrees F. Line two baking sheets with parchment paper and set aside.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and pepper. Cut in butter using your fingers or a pastry cutter until mixture is coarse and crumbly. In another bowl, combine egg, sour cream, and water. Add to flour mixture, stirring just enough to form a soft, shaggy dough. Add the chives and feta. Use your hands to knead dough in the bowl 8-12 times, until it comes together.

Pat out dough to a 1-inch thickness. Cut into 2-inch rounds using a biscuit cutter or cut into 2x2 inch squares. Reshape and roll dough to create more biscuits with leftover scraps. Place on prepared baking sheets.

Brush with egg wash and sprinkle with salt, pepper, and paprika.

Bake for about 15 minutes, or until tops are golden brown. Serve warm!

I can't seem to get rid of the "pin it" from pinterest....just ignore!

Soft Gingersnap Molasses Cookies

Ingredients
3 cups all purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1 1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon salt
3/4 cup (1 stick plus 5 Tablespoons) unsalted butter room temp.
3/4 cup brown sugar
1/3 cup dark molasses
1 egg room temp
2 teaspoons vanilla
1/3 cup granulated sugar- for rolling (I did not use)
1 cup butterscotch chips or white chocolate, or semi-sweet or peanut butter chips

Method
1.  In large bowl, mix the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.  Set aside.  In the bowl of a stand or handheld mixer, cream the softened butter for about 1 minute on medium speed.  Add the brown sugar and beat until light and fluffy.  Scrape down the sides as needed.  Add the molasses, egg, and vanilla.  Beat well.
2.  Slowly add the dry ingredients to the wet on low speed.  Do not over mix.  Cover mixed dough with foil and chill for 4 hours or over night.
3.  Preheat oven to 350 degrees.  Line a large baking sheet with parchment paper or a silicone mat.  Shape dough into 1 inch balls and roll in granulated sugar ( I omitted the sugar).  Place balls 2 inches apart.  Bake for precisely 8-10 minutes, until the edges are just turning brown - cookies will be puffy and still appear soft in the middle.  Remove from the oven and, if using any variety of flavor chips, immediately press 5-7 chips into the center of each cookie.
4.  Allow to cool on the baking sheet for two minutes and transfer to a wire rack to cool completely.
Store in an airtight container at room temp for up to 1 week.

Chicken Curry

I made this dish from a recipe in the original White House Cookbook, 1887 edition.  Here's the link .. it's written a little old fashioned, but you can figure it out easily enough.  I used bone in chicken breasts instead of a whole chicken because that's what we had in the freezer; the ingredients have been highlighted.

Chicken Curry Recipe link

Our version of Chicken Curry

Recipes from this book are written with ingredients and instructions written together.  This one calls for you to use a 1-1/2 to 2 pound chicken (ready cut portions from the store were not an option for the home cook in 1887).  I had that weight in bone in breasts so that's what was used.  Wash well and put it into a stew-pan with sufficient water to cover it; boil it closely covered, until tender; add a large teaspoonful of salt, and cook a few minutes longer; then remove from the fire, take out the chicken, pour  the liquor into a bowl (I strained this and had approx. 4 cups) and set it one side (aside).  Now cut up into the stew-pan two small onions, and fry them with a piece of butter as large as an egg (don't you love this measurement ;) ... as soon as the onions are brown, skim them out and put in the chicken (I shredded and de-boned mine); fry for three or four minutes; next sprinkle over two teaspoonfuls of Curry Powder (use your own blend or to taste).  Now pour over the liquor in which the chicken was stewed, stir all well together, and stew for five minutes longer, then stir into this a tablespoon of sifted flour made thin with a little water; lastly, stir in a beaten yolk of egg (I forgot to add the beaten egg yolk .. but instead added/used 2 tablespoons flour/water), and it is done.  Towards the end of the cooking I threw in some frozen sugar peas for our veggie and served over boiled rice.  This was fun to decipher and there were NO leftovers!  Very tasty.