Wednesday, March 29, 2017
Thursday, March 16, 2017
Traditional Lithuanian Baking
My husbands father is from Lithuania, and I've always been interested in cooking the delicious desserts, potato dishes, soups, and appetizers that his grandmother makes. This particular recipe for Lithuanian Raisin Coffee Cake comes from her, and is one that I'll pass down to my sons and their wives.
- Prep time: 30 min
- Cook time: 30 min
- Ready in: 1 hour
- Yields: 10 people
- 3 cups of all purpose flour
- 2 tsp. of baking powder
- 1 tsp. of baking soda
- 1/2 tsp. of salt
- 1 cup of butter
- 1 1/4 cups of white granulated sugar
- 3 eggs
- 2 Tbsp. of cooled brewed coffee
- 1 Tsp. of vanilla
- 2 cups of sour cream (I use 14%)
- "Raisin Mixture"
- 1/4 cup of brown sugar
- 1/4 cup of granulated white sugar
- 1 Tbsp. of cocoa powder
- 1 Tbsp. of cinnamon
- 1/4 cup of chopped walnuts or pecans
- 1/4 cup plus 1 Tbsp of raisins
- Preheat oven with rack in center of oven to 350° F.
- Grease a bundt pan.
- In a large mixing bowl combine the flour, baking powder, baking soda and salt mixing really well. Set aside.
- In a medium size mixing bowl beat together the butter and sugar.
- Beat in the eggs one at a time.
- Mix in the coffee and vanilla.
- Add this mixture to the flour mixture alternating with the sour cream.
- In a small mixing bowl mix together all the ingredients listed for raisin mixture.
- To the bottom of the bundt pan add about two cups of the batter. Sprinkle 1/4 cup of the raisin mixture on top of the batter.
- Keep doing this until almost all the batter is gone.
- For the top layer you want to end up with batter.
- Place in the oven for 50 minutes or until cake can be inserted with a toothpick coming out clean.
- Cool on a rack for 30 minutes.
- Place a plate on top of the cake and flip over allowing the cake to come out of the bundt pan and onto the plate.
- Slice and ENJOY!
Is this a cake that you think you may like?
Saturday, March 11, 2017
If lamb wasn't so expensive I'd probably make it once a week. Shoulder lamb chops are my preference over lamb chops because they are larger (more meat) and less expensive. When I make them I'm usually feeding 3-4 grown men with big appetites.
Marinating the chops for a few hours before broiling or grilling them not only packs a powerful flavor but tenderizes them as well.
Lamb has been one of my favorite meats since I was a child. I find most people either like lamb or they don't. There doesn't seem to be too many people that say, I can take them or leave them.
I use a lot of garlic in this recipe due to the fact that I'm a garlic lover. If you're not, I suggest cutting back on the amount that you use in the following recipe.
Since discovering how much I enjoy rosemary with chicken I thought that I'd use it in this recipe. No one was disappointed in dinner.
My Dad's favorite meal was lamb chops and we would always have lamb on Father's Day.
- Prep time: 15 min.
- Cook time: 2 hours 30 min.
- Ready in: 2 hours 45 min.
- Yields: 4 people 2 chops each
- 1/4 cup plus 1 TBS of extra virgin olive oil
- 20 cranks of fresh ground pepper
- 5 large garlic cloves pressed
- 1 TBS of dried rosemary or 1 1/2 TBS of fresh cut into 1/2 - 1" pieces
- 8 lamb shoulder chops
- In a small bowl combine the extra virgin olive oil, and fresh ground pepper.
- Cut your garlic cloves into several pieces and press into the bowl.
- Add the rosemary, and whisk everything together really well.
- Place the lamb into a marinating dish and add the marinade onto each chop.
- With the back of a spoon rub the marinade into the chops.
- Cover and refrigerate until ready to broil.
- Preheat your oven on broil and place the oven rack on the second rung from the top.
- Place the chops on a broiler pan and pop into the oven.
- Cook until the chops are either rare with an internal temperature of 135 degrees, medium 140 - 150, or well done at 165.
- Remove from the oven, serve and ENJOY.