Tuesday, April 26, 2011
Here's a tip ! Weather you buy a soft pretzyl ( Yum ! ) or make your own try this : Slice the pretzyl horizontally and use is to replace standard sandwicg bread for a neat ( or messy ) sandwich for your kiddos ! Leave the salt off if you want but your tikes will love this fun type of sandwich. A Hint, Chicken Salad and Tuna are nos suggested and the fillind will fall through the holes !!!!!!!
Posted by Paul Jerabek at 2:09 PM
Monday, April 25, 2011
Sunday, April 24, 2011
Perfect hard Boiled Eggs ....... Every Time !
Place your eggs in a straight sided pot and cover them with cold water to cover with at least 1 inch of water. Uncovered, bring the pot to a boil. Watch the pot as once the pot it boiling immediately remove it from the heat, cover and set your timer for 11 minutes. When the timer rings remove the cover and place the pot under a running tap of cold water to cool them fast. You can add ice as well.
To peel, while the pan is still hot and has water in it cover and shake the pot from side to side in start the cracking process. This will allow some of the water to get under that pesky skin that is inside the shell. Then allow them to cool, crack and peel !
Make deviled eggs, egg salad or just enjoy as a delicious HBE !!!!!
Posted by Paul Jerabek at 4:49 AM
Friday, April 22, 2011
Wednesday, April 20, 2011
Pineapple Upsidedown Cake
1 cup of firmly packed dark brown sugar1/2 cup unsalted butter
1 can (20 oz) of pineapple slices
1 1/2 cups all purpose flour
6 Tbsp cake flour
6 Tbsp of ground almonds (from about 2 oz of whole almonds)3/4 tsp baking powder
1/2 tsp salt
1 3/4 cups of sugar
1 cup (2 sticks) unsalted butter at room temperature
4 lg eggs
3/4 tsp vanilla extract
3/4 cup sour cream
Start by making the caramel topping. Take brown sugar and butter and combine and melt in a saucepan on medium heat until sugar dissolves and the mixture is bubbly, this should take several minutes. (After sugar melts, don't stir.) Pour mixture into a 10 inch diameter stick-free cake pan with 2 inch high sides. Arrange pineapple slices in a single layer on top of the caramel mixture.
Preheat oven to 325 degrees F. Whisk the flours, almonds, baking powder, and salt in a large mixing bowl. In a separate bowl, use an electric mixer to beat the sugar and butter together until light. Add eggs one at a time, beating after each addition. Beat in the vanilla. Add dry ingredients alternately with sour cream in 2 additions each, beating well after each addition. Pour cake batter over caramel and pineapple in pan. Bake cake until tester inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes. Cool cake in pan on a rack for 10 minutes. Turn cake out onto a platter. Serve warm or at room temperature.
Makes 12 to 14 servings
Posted by Paul Jerabek at 6:31 AM
Tuesday, April 19, 2011
Saturday, April 16, 2011
Sunday, April 10, 2011
Saturday, April 2, 2011
Peanut Butter and Jelly Muffins
1 to 2 Tbl butter (for greasing pan)
1 Lg egg
1/4 cup butter, melted and cooled
½ cup brown sugar
½ cup Chunky Peanut Butter
1 cup All-Bran cereal
1 cup whole milk
1 cup whole wheat flour
1 tsp baking powder
¼ tsp baking soda
½ tsp sea salt
½ cup plus 1 tablespoon raspberry jam – or the Jelly of your choice
Preheat oven to 375. Generously grease a muffin tin with butter (1-2 tablespoons should do it).
Pour the milk and All-Bran cereal in a bowl and let rest for a few minutes. In a stand mixer, mix together the egg, melted butter, brown sugar and peanut butter. Now add the milk and cereal to this. Whisk the flour with the baking powder, baking soda and salt. Add this all at once to the rest of the ingredients and stir only until combined. Don’t over mix.
Fill the muffin tins with 1/4 cup of the batter, spoon 1 tablespoon of jam on top, and fill with another 1/4 cup of the batter. Bake for 30 minutes or until the top feels firm and is slightly brown and crunchy around the edges.