Polish Style Cream of Mushroom Soup (Zupę Grzybową)

In our family no Christmas Eve meal (Wigilia in Polish) was complete without Cream of Mushroom soup in the Polish style. In the past we reserved the cooked dried mushrooms, chopped them up finely and added them to the soup. Today, with fresh mushrooms readily available in the supermarket, I use them instead of the dried. I think the texture of fresh mushrooms is preferable.

Polish Style Cream of Mushroom Soup

Polish Style Cream of Mushroom Soup (Zupę Grzybową)

1-.7 ounce package Polish dried Bolete or Porcini mushrooms

1 stalk celery broken into 3 pieces (leaves included)

1 medium carrot broken into 2 pieces, rinsed and dried

1/2 medium sweet onion, coarsely chopped

4 cups water

1/2 teaspoon salt

1/2 teaspoon pepper

1 clove of garlic

1 tablespoon white vinegar (optional)

2 1-.5 ounce cans Cream of Mushroom Soup

1/2 cup half-and-half

1 box ( ounces) Baby Bella Mushrooms, sliced

2 tablespoons butter

Salt and pepper to taste

1/2 cup sour cream

2 russet potatoes, cubed and cooked.

In a medium saucepan combine dried mushrooms, celery, carrot, onion, 1/2 teaspoon salt, 1/2 teaspoon black pepper, vinegar and 4 cups of water. Bring to a boil. Reduce heat, cover, and simmer for about 2 hours.

Strain vegetables, using a tablespoon to press out as much of the broth as you can get. Whisk in 2 cans of Cream of Mushroom Soup. Whisk until smooth.

In a medium frying pan melt butter, add sliced mushrooms and sauté until mushrooms are cooked through. Stir into Mushroom Soup mixture. Salt and pepper to taste.

Serve soup with potatoes and a dollop of sour cream (optional).

Sheet Pan Hidden Valley Ranch Restaurant Style Chicken Thighs and Vegetables

I made this dish for supper this evening and it got excellent reviews. It was so easy and so flexible I'll be making this again. Already thinking of different vegetable combinations to use. One recommendation, do not add more that the listed amount of Hidden Valley Ranch Seasoning otherwise it will be too salty.

So easy, so delicious, and so flexible!

Sheet Pan Hidden Valley Ranch Restaurant Style Chicken Thighs and Vegetables

INGREDIENTS

4 bone-in skin-on chicken thighs

4 tablespoons olive oil, divided

1 .04 ounce packet Hidden Valley Ranch Restaurant Style Dressing,

1 garlic clove, minced

1 12 to 16 ounce package of mixed vegetables (I used a medley that included baby carrots, broccoli, and cauliflower. This recipe may be adapted to vegetables your family prefers.)

1 half onion, cut in half from stem to root, peeled and trimmed, then cut into thin strips from cell to root.

Note: I had a leftover half of a green pepper that I also sliced into the mix.

Packet of Dressing

DIRECTIONS

Set oven to 400 degrees.

Cover a sheet pan with tin foil. Lightly spray with olive oil spray.

In a large bowl, combine chicken thighs and 2 tablespoons olive oil. Stir until chicken is coated with olive oil. Sprinkle both sides of chicken with half a packet of Hidden Valley Ranch Restaurant Style Dressing. Stir until chicken is well coated with dressing mix.

Place chicken on cookie sheet and bake, skin-side down for 25 minutes.

While chicken is baking, in a large bowl combine 2 tablespoons olive oil, remaining packet of Hidden Valley Ranch Restaurant Style Dressing, minced garlic, package of mixed vegetables, and sliced onions. Stir until all vegetables are covered with oil.

Remove chicken from oven. Flip over chicken so that the skin side is up. Place vegetables  in open spaces around the chicken thighs.

Return chicken to oven and continue baking for another 25 minutes. Skin should be crispy on top.

Remove from oven and serve.

J. L. Hudson's Maurice Salad

J. L. Hudson was a Department Store in downtown Detroit. I loved that store, especially the elevators, who were manned by ladies that announce the floor number. They may have announced what departments were on a particular floor, but I don't remember for sure.

The store had a very nice in-house restaurant and they served a salad called Maurice Salad. If you would like more information on the salad, its history, where you can find restaurants that have it on the menu, and a recipe for the salad click here.

I made the salad a couple of days ago, shortly after Easter. It was a good way to use up some of the leftover ham and hard boiled eggs. Enjoy!

The very delicious Maurice Salad, originally served
 at the restaurant in the J.L. Hudson's Department Store, 
in Detroit, Michigan.

Dairy Free Double Chocolate Cake with Dairy Free Peanut Butter Icing

I volunteered to bake a cake to celebrate an anniversary and one person could not eat dairy. I searched for recipes that would be mindful of the requirement, yet tasty to all of the guests at the party. This was the end result, and I actually think it was better than other chocolate cakes I’ve made in the past. Serious bakers will recognize it as basically a “Depression” or “Wacky” cake, which I modified to my own taste. The end result was a very moist and tasty cake!

Delicious Dairy-Free Chocolate Cake with Peanut Butter Icing

Dairy Free Double Chocolate Cake with Dairy Free Peanut Butter Icing

Ingredients

For the cake:

2 1/4 cups all-purpose flour

1 1/8 cup granulated sugar

1/2 cup unsweetened cocoa powder

1 1/2 teaspoon baking soda

3/4 teaspoon salt

½ cup vegetable oil

1 1/2 tablespoon apple cider vinegar

1 tablespoon vanilla extract

1 1/2 cups brewed coffee at room temperature

1/3 cup dairy-free chocolate morsels

Baking spray

Directions

Preheat the oven to 350 degrees. Lightly spray a 9x13 inch baking pan with baking spray.

Sift together the flour, sugar, cocoa powder, baking soda and salt. Whisk the mixture until evenly combined. Make 1 large well in the center of the cake, and 2 small wells on either side of the large one. Pour the oil into the large well, the vanilla into one of the small wells, and the vinegar into the other small well. Pour the coffee evenly over everything in the bowl. With an electric mixer blend the entire mixture until just combined. Stir in chocolate morsels. Pour into baking pan and spread evenly.

Bake for 25-30 minutes, until a toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan on a wire rack about 2 hours

Dairy-Free Peanut Butter Frosting

Ingredients

1 cup creamy peanut butter

3/4 cup salted vegan butter (I like Miyoko’s Plant Butter)

2 teaspoons pure vanilla extract

2 cups powdered sugar, sifted

2-3 tablespoons unsweetened, plain non-dairy milk (I found I didn’t need it and added more powdered sugar)

Instructions

Cream together the peanut butter and plant butter with an electric mixer fitted with the paddle or whisk attachment.

Add vanilla and 1 cup of powdered sugar. Continue to mix gradually increasing the speed until the sugar is fully incorporated. Add remaining powdered sugar. Mix until smooth and creamy. If not firm enough add an additional 1/4 cup of sifted powdered sugar or if too thick whisk in the milk one tablespoon at a time, if needed, until the frosting is light and fluffy.

Refrigerate until ready to serve.

Chocolate! Chocolate! Chocolate! Cake

I often bake cakes for groups which require a large baking pan that would allow for a minimum of 24 servings. I found that iChef makes a Handi-foil 15x10 bake pan with lid (you can find it on line) that works perfectly. Although it is disposable, I have used a pan at least 4-5 times without damage, just be careful when you are cutting a cake into serving pieces. I especially like that the bottom and sides are smooth to that it can be used it for cakes. Note: I always place a cookie sheet under the pan before baking or when transporting the cake. The high lid is also convenient for frosting the cake and travelling to and from a venue if needed. 

The title of this recipe comes from its layers, chocolate cake, chocolate pudding, and chocolate pudding-flavored Cool Whip. I baked a test cake and found that the pudding and pudding/Cool Whip layers, while tasty, didn’t hold their shape very well. That is the reason I added the gelatin to both the pudding and pudding/ pudding and cream mixtures. It was very easy to cut and serve the cake and it looks very pretty, as well.

I apologize for the quality of the picture. It was the last piece of cake
that I could snag so that I could take a picture!

Chocolate! Chocolate! Chocolate! Cake for a Crowd

INGREDIENTS

1 box chocolate cake mix plus ingredients called for on the box

2 5.9 ounce boxes instant chocolate or chocolate fudge pudding mix

2 envelopes unflavored gelatin

4 tablespoons cold water, divided

5 cups milk, divided

1/2 cup powdered sugar

One 16 ounce tub whipped topping

1 can whipped cream

Chocolate shavings or mini chocolate chips ( optional)

DIRECTIONS

Preheat oven to 350 degrees.

Spray a 15-inch by 10-inch pan with baking spray.

Mix the chocolate cake mix according to directions on the box. Pour cake batter into pan.

Bake for 20 minutes. Remove cake from oven and use a toothpick to check for doneness. The toothpick should come out clean. Do not overbake.

Use the handle of a wooden spoon or a large straw to poke holes into the cake; set aside. (I use a chopstick).

Pour 1 packet (about 2 1/2 teaspoons) gelatin into a cup. Add 2 tablespoons of cool water. Stir gently to be sure all of the gelatin is wet. Set aside.

In a mixing bowl, combine 1 packet of the instant chocolate pudding mix with 2 and 1/2 cups of cold milk. Stir gently until combined.

Heat 1/2 cup milk until warm, but not hot. Add gelatin and whisk until gelatin is dissolved. Using a mixer beat the chocolate pudding with the milk and gelatin for at least 2 minutes. Pudding mixture should begin to thicken.

Once the pudding is thickened, spoon it evenly over the cake, then place cake in the refrigerator to chill for an hour.

Prep second packet of gelatin in the same way as the first. Set aside.

In a large mixing bowl, beat together the other box of pudding mix, powdered sugar and remaining 1 and 1/2 cup of milk.

Using a mixer beat the chocolate pudding with the milk and gelatin for at least 2 minutes. Pudding mixture should begin to thicken. Fold in the whipped topping then spread evenly over the cake.

Refrigerate the cake for at least 4 hours before serving. Better yet, let it chill overnight.

Optional: Top the pieces of cake with canned whip cream and add chocolate shavings or mini chocolate chips on top.

Plum Coffeecake ((Placek z Sliwkami)

Plum Coffeecake dusted with confectioners' sugar ready for company!

This recipe is a variation on one that has regularly appeared in the New York Times, usually in September, and reminds me of coffeecakes my Polish grandmother and aunt would make when I was a child. In Polish, it is called Placek z Sliwkami. It is based on the use of prune or Italian plums, which are difficult to find, so when I spot them in the supermarket, I have to make this torte. Please know that you can use other stone fruit, such as peaches, nectarines, or regular plums, you just have to cut them into smaller pieces. This recipe calls for prune plums that are halved.

I've also changed the recipe, using regular AP flour, and combining the cinnamon with the sugar rather than putting them on separately, as well as a couple of other changes that suit my taste.

This torte, or coffeecake, won't last long--it is that delicious!

Plum Coffeecake (Placek z Sliwkami)

INGREDIENTS

24 purple plums, pitted and halved (these are the small prune plums. If using regular plums, use about 9 plums, halved and placed on the batter halved side down.

1 tablespoon lemon juice

1 cup all-purpose flour, sifted

1 teaspoon baking powder

1/4 teaspoon salt (optional)

3/4 cup sugar

1/2 cup unsalted butter

1/2 teaspoon vanilla

2 eggs, slightly beaten

1/4 cup sugar combined with 1 teaspoon cinnamon, divided

2 tablespoons confectioners’ sugar, sifted (optional)

DIRECTIONS

Heat oven to 350 degrees.

Line a spring form pan, preferably 10 inches, with parchment paper. Spray with baking spray.

Sprinkle the plum halves with about 1 tablespoon lemon juice, and combine with about 1 tablespoon of the cinnamon sugar mixture.

Sift together flour, baking powder, and salt.

Cream the sugar, butter, and vanilla in a bowl. Add the flour, baking powder, salt and eggs and beat well.

Spoon the batter into the spring form pan and place on cookie sheet.

Place the plum halves skin side up on top of the batter.

Sprinkle remaining combined cinnamon and sugar over plums and batter.

Bake approximately one hour. Remove and cool. This cake can also be served lukewarm with whipped cream.

When cake is cool, dust with confectioners’ sugar before serving if desired.

(I like it as is, but the confectioners’ sugar makes it pretty for company).

Chicken Thighs in the Marsala Style

As I don't drink alcohol and don't care to cook with it, I am always looking for alternatives. I think this recipe is a winner! If you make it, let me know how it turned out!

Chicken Thighs in the Marsala style. Served with mashed potatoes
and steamed vegetables. 

Chicken Thighs in the Marsala style

Ingredients

6 boneless, skinless chicken thighs

1 1/2 cups chicken stock

1 tablespoon cornstarch

1/2 cup red grape juice

2 teaspoons red wine vinegar

2 teaspoons Montreal Steak spice, divided

½ cup flour

8 ounces sliced white button mushrooms

3-4 sprigs fresh thyme

1 shallot

3 tablespoons unsalted butter

Directions

Mix flour and 1 tsp of Montreal Steak seasoning in a large ziplock bag.

Dredge each thigh in the flour and seasoning mixture.

Let thighs to rest on a rack on a sheet pan in the refrigerator for least 20 minutes.

Divide a peeled shallot into halves and then cut the shallot into thin slices.

Add 2 tbsp butter to a pan over medium heat.

As soon as the butter starts to bubble add the chicken, and cook until the coating begins to brown (about three minutes). Turn the chicken and repeat on the other side.

Chicken bubbling on the stove. Smells delicious!

Once the chicken is lightly browned, remove the chicken from the pan and set aside.

Add the shallots and the mushrooms to the pan, season with 1 tsp salt seasoning, and sauté until the shallots are translucent and the mushrooms are lightly browned.

Deglaze the pan with ½ cup of red grape juice, mixed with the red wine vinegar. Add half the thyme.

Stir together the chicken stock mixed with the cornstarch. Stir until smooth. Add to the pan.

Bring to a simmer, and reduce by a third (About 10 minutes. Taste for seasoning. Season with salt and pepper to taste. Return the chicken to the pan and simmer until cooked through (about 10 minutes) turning once.

To serve, spoon the mushrooms and sauce over each piece of chicken, and sprinkle with fresh thyme.

Serve with mashed potatoes and vegetable of your choice.

Polish Vegetable Salad ("Sałatka Jarzynowa" in Polish)

Polish Vegetable Salad ("Sałatka Jarzynowa" in Polish) accented with sliced beets sprinkled with goat cheese and honey roasted pecans.

I had the in-laws over for Easter dinner this year (2024). I wanted to have a touch of Polish flavor so I made ham and kielbasa, along with potato and cheese and sauerkraut and mushroom pierogi. I also made, for the first time, a Polish vegetable salad called Sałatka Jarzynowa in Polish. I don’t remember any of my Polish relatives making this dish, but I reached out to folks on the I Love My Polish Heritage Group on Facebook and so many folks recommended it. It was absolutely delicious and everyone enjoyed it! There are many variations, but I experimented and made my own combination. The only odd items were the apple and the parsnip. I highly recommend including both.

Polish Vegetable Salad ("Sałatka Jarzynowa" in Polish)

INGREDIENTS

5 medium red skin potatoes

3 medium carrots, peeled and cut into 1/2” dice

1 medium to large parsnip, peeled and cut into 1/2" dice

2 cups frozen baby green peas

1/2 cup celery, chopped finely

1 medium dill pickle, chopped finely

1 apple, peeled, cored, and cut into1/2"dice (I used Fuji)

3 green onions, white part and a little green, chopped finely (optional)

DRESSING

2/3 cup mayonnaise

1 teaspoon sugar

1 teaspoon lemon juice

1 teaspoon apple cider vinegar

salt and pepper to taste

4 large eggs, hard-boiled, peeled and chopped

2 tablespoons Italian parsley, minced

DIRECTIONS

In a medium pot, boil potatoes in their skins in salted water until fork tender. Drain potatoes. While the potatoes are cooking, in a separate medium pot, gently boil carrots and parsnips in salted water until fork tender. Cook peas in salted water for about 4-5 minutes. Drain vegetables and then put into an ice bath. Drain and let sit for about 1/2 hour or until most of the water has drained away.

When cool enough to handle, peel potatoes and cut into 1/2" cubes.

Transfer chopped cooked vegetables, chopped pickles, chopped apple, and chopped green onion in a large mixing bowl and carefully mix vegetables.

In a small bowl, blend mayonnaise with lemon juice, sugar and vinegar. Pour over mixed vegetables. Add chopped egg and mix dressing and egg into the vegetable/apple mixture. Salt and pepper to taste. Stir in minced parsley. Transfer to a serving bowl.

Cover, chill in refrigerator 2 hours before serving.

Creamy Chicken with Spinach, Garlic and Shallots with Pesto Pasta

Creamy Chicken with Spinach, Garlic and Shallots with Pesto Pasta

Creamy Chicken with Spinach

Ingredients

1 pound boneless chicken breasts, cut into halves and gently pounded to even thickness

1 teaspoon McCormick® Grill Mates® Montreal Chicken Seasoning (if unavailable use 1/2 teaspoon salt and 1/2 teaspoon pepper plus a 1/2 teaspoon chicken bouillon powder, divided

1 tablespoon extra-virgin olive oil

4 large cloves garlic, finely minced or run through a garlic press

1 shallot, halved, then thinly sliced

2/3 cup chicken bouillon

2 teaspoons corn starch

1 bag baby spinach (about 4 cups)

1 tablespoon butter

2/3 cup half and half

Ingredients for Pesto Pasta

3 cups extra wide egg noodles

1 and 1/2 teaspoons pesto sauce

1 teaspoon butter

Directions

Sprinkle chicken with 1/4 teaspoon each chicken seasoning or salt and pepper and bouillon powder. Heat oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and cooked through, about 6 minutes. Transfer to a plate.

Poke hole in bag of spinach, then cook spinach in microwave for about 1 minute 30 seconds. Check to see that spinach is wilted after 1 minute as microwave oven temperatures vary.

Melt butter in frying pan and add shallots and garlic to the pan and cook, stirring, for about 1 minute.

Mix cornstarch with chicken stock. Increase heat to medium-high and add chicken stock. Cook until slightly reduced and thickened, about 2 minutes.

Return heat to medium and stir in spinach, cream and the remaining chicken seasoning or 1/4 teaspoon each salt and pepper plus 1/4 teaspoon powdered chicken bouillon. Simmer for 2 minutes. Return the chicken to the pan and turn to coat with the sauce. Serve with egg noodles.

Pasta Pesto

Cook egg noodles as directed. Drain. Return to pan. Mix in pesto sauce and butter. Serve along side or under chicken.

Sheet Pan Chicken Thighs with Roasted Vegetables

I've tried my share of sheet pan dinners and some are good and some not so good. It's often difficult to get all of the ingredients to cook appropriately when they are all on the sheet pan. I made one today that was very simple to make, and very delicious!

Sheet Pan Chicken Thighs with Roasted Vegetables

INGREDIENTS

4-6 chicken thighs, bone-in, skin-on

3 tablespoons olive oil, divided

2 teaspoons Italian seasoning, divided

2 teaspoons garlic powder, divided

1 teaspoon McCormick Grill Mates Montreal Steak Seasoning, divided

1 teaspoon McCormick Grill Mates Montreal Chicken Seasoning, divided

2 tablespoons fresh lemon juice, divided

2 tablespoons Dijon mustard, divided

10-15 brussels sprouts, trimmed

8-9 small potatoes, halved

1/2 red onion sliced into 8=10 wedges, not rings

6 cloves garlic, sliced, optional

Olive oil spray

DIRECTIONS

Heat oven to 400 degrees. Line a rimmed baking sheet with tin foil. Spray foil with olive oil baking spray.

To marinate the chicken, put the chicken thighs into a large bowl. Then add 2 tablespoons of olive oil, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, 1/2 teaspoon steak seasoning, 1/2 teaspoon chicken seasoning, 1 tablespoon lemon juice, and1 tablespoon Dijon mustard. If desired add sliced garlic cloves.

Stir the chicken so that every piece is coated evenly, then cover with plastic wrap and marinate in the fridge for at least an hour.

Place marinated chicken thighs skin-side up on the rimmed sheet pan.

In the bowl that had contained the chicken add trimmed brussels sprouts (if small, leave whole, if large, cut in half, red onion, potatoes, and garlic clove. Add 1 tablespoon olive oil, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, 1/2 teaspoon steak seasoning, 1/2 teaspoon chicken seasoning, 1 tablespoon lemon juice, and 1 tablespoon Dijon mustard. Stir so that vegetables are well coated.

Place vegetables around chicken pieces on the sheet pan.

Bake uncovered at 400 degrees Fahrenheit for 30-35 minutes or until the juices run clear. If you have a meat thermometer, check to see that the internal temperature of a chicken thigh has reached 165 degrees Fahrenheit. Then crisp the skin up and brown it under the broiler for a few minutes. Watch carefully as it is quick to burn.

Polish Duck Soup (Czarnina) with Raw Potato Dumplings

Polish Duck Soup with raw potato dumplings. So good!

Polish Duck Soup (Czarnina) with
Raw Potato Dumplings (Kartoflane Kluski)  

Since it is almost impossible today to get duck’s blood and it is a turn off for most people (even though it just adds flavor and richness), this recipe does not include duck’s blood.

1 duck, cut up

1 pound pork loin back ribs

3 quarts water

2 teaspoons salt

1 stalk celery

1/2 onion

1 sprig parsley

8 whole allspice

4 whole cloves

2 Tablespoons vinegar

1 tablespoon Kitchen Bouquet Gravy Maker

1 tablespoon condensed veal stock if you can find it (Optional). I make my own by browning veal neck bones in some oil. Add ½ cup water and simmer until water is reduced to about 2 tablespoons. Use a gravy separator to pour off fat, or chill overnight and remove fat.

12 dried prunes

4 carrots

2 tablespoons flour

1 tablespoon sugar

1 cup sour cream

Cover duck and pork ribs in a large sauce pan. Add salt and bring to a boil. Skim off foam. Add celery, onion, parsley, allspice, cloves, vinegar, and 1 tablespoon Kitchen Bouquet Gravy Maker. Cover and cook over low heat until meat is tender, about 1 and 1/2 hours.

Strain, discard vegetables and reserve pork for another use.

Remove duck meat from bones. Reserve meat. 

Allow soup to chill overnight. The next day remove fat. Bring soup to a boil. Reduce heat and add veal stock if available. 

Add prunes and carrots. Simmer for about 15-20 minutes or until carrots are tender. 

Blend flour, sugar and sour cream until smooth. Add about 1/2 cup hot soup to flour mixture. Pour mixture into soup and bring soup just to boiling. Reduce heat and simmer gently for about 5 minutes, stirring occasionally. 

Add reserved duck meat. Continue to simmer for an additional 5 minutes, again stirring until meat is heated through. 

Season to taste with salt and pepper to taste. 

Serve with raw potato dumplings.

Raw Potato Dumplings (Kartoflane Kluski)

These are not really "raw". Raw potatoes are used as the basis for this recipe, but are cooked. These dumplings are meant to go with my recipe for Polish Duck Soup You can also use the dumplings in chicken soup, or fry them up with butter and onions to create a side dish.

INGREDIENTS

 8-12 servings

2 cups raw potatoes, peeled and cut into large dice

1 teaspoon salt

2 eggs

1 and 1/2 cups flour

1/2 cups bread crumbs (preferably Japanese panko which have been rolled smooth)

DIRECTIONS

Process potatoes in food processor until smooth. If lots of water, drain excess water.

In a bowl, combine potatoes with beaten eggs, salt, crumbs and flour to make dough.

Drop about a good teaspoonful of dough into boiling, salted water.

Cook until dumplings float. Allow to cook for a couple of minutes, then remove to colander. Rinse lightly with cool water. Drain.

Aunt Mil's Apple Cake

A few years ago, my friend, Jack, from church gave me this recipe for Apple Cake that his Aunt Mil always made. As soon the weather turns to fall, I have a yearning to make this cake. It always tastes delicious and is very easy to make. Thank you, Jack, for sharing your aunt’s recipe with me. It has brought joy to me and to all those who have tasted this Fall treat!

Aunt Mil's Apple Cake

Aunt Mil’s Apple Cake

INGREDIENTS

2 cups sifted flour

1 teaspoon baking soda

1 and 1/2 teaspoons cinnamon

1 cup vegetable oil

1 and 3/4 cups sugar

3 eggs

1 teaspoon vanilla

4 medium apples, peeled and coarsely chopped (I like Golden Delicious)

Optional: 1/2 teaspoon Apple Pie spice (I add this to the apples. It is not in Aunt Mil’s recipe).

1/2 cup chopped walnuts, toasted

DIRECTIONS

Set oven to 350 degrees.

Spray a 9x13 baking pan with baking spray.

Sift together flour, baking soda and cinnamon. Stir to be sure that it is thoroughly mixed. Set aside.

Combine vegetable oil, sugar, eggs, and vanilla. Stir in flour mixture.

Add optional Apple Pie Spice to apples. Stir gently.

Gently add apples and walnuts to the batter. Stir to combine. Don’t over mix.

Pour into baking pan and spread so that batter is evenly dispersed.

Bake for 50 minutes. Check for doneness with a toothpick inserted into the center of the cake.

(Note: This is a good snacking cake as is, but you could up it a notch by topping it with a cream cheese icing and sprinkling some toasted chopped walnuts on top).

Chicken Soup with Italian Sausage, Fennel and Tortellini

A couple of weeks ago we went to Bucks, a marvelous restaurant in downtown Louisville, KY before going to the Fountain Court Art Festival. We had been to Bucks before and had a wonderful meal with superb service, and beautiful atmosphere--dozens of vases full of white flowers, and an excellent musician on the piano. The lunch was great and I had a cup of marvelous chicken soup with Italian sausage and Tortellini. You will find my interpreted version below. Bucks soup had more bite to it, maybe hot Italian sausage or red pepper flakes. I like mine on mild side. Let me know if you make the soup. Always open to suggestions!

Chicken Soup with Italian Sausage, Fennel and Tortellini

Chicken Soup with Italian Sausage, Fennel and Tortellini

INGREDIENTS

1 cup Italian sausage, mild

4 boneless chicken thighs (or 2 breasts, your preference)

2 teaspoons Italian herbs, divided

1 teaspoon Montreal Steak seasoning

1 teaspoon Montreal Chicken seasoning

1/2 teaspoon garlic powder

1/2 cup onion, coarsely chopped

1 stalk of celery, coarsely chopped

1 medium carrot, coarsely chopped

1 fennel head, coarsely chopped, reserve some of the fronds for garnish

1/2 cup roasted red pepper, coarsely chopped

72 ounces lower sodium chicken stock

1/2 cup grated Parmesan cheese

3 tablespoons olive oil, divided

DIRECTIONS

In a large frying pan, sauté Italian sausage in 1 tablespoon olive oil. When browned remove sausage and set aside in a bowl lined with paper towel. Reserve frying pan.

Cut chicken thighs into 1-inch pieces, removing any excess fat or tendons and place in mixing bowl. Season chicken thighs with 1 teaspoon Italian herbs, 1 teaspoon Montreal Steak seasoning, 1 teaspoon Montreal Chicken seasoning and 1/2 teaspoon garlic powder. Stir to be sure all chicken pieces are coated with seasoning.  Sauté in frying pan until chicken is cooked through.  Remove chicken and add to reserved sausage. Reserve frying pan.

In the frying pan, add onion, celery, carrots, and fennel. Add 1 tablespoon olive oil if necessary. Sauté until vegetables wilt, about 5 minutes.

In a soup pot, bring chicken stock to a boil. Add vegetables, chicken and sausage. Bring to a boil, then reduce heat and simmer, covered, for about 10 minutes. Add about 32 chicken and garlic refrigerated tortellini. (Note: I used Buitoni, but you could use another brand, or even a different type of tortellini). Bring to boil, reduce heat, and simmer covered for about 5 minutes. Taste and add seasoning as desired.

Remove from heat and let sit for about 10 minutes.

Serve with reserved chopped fennel fronds and grated parmesan cheese.

Sliced Almond Sugar Cookies

These cookies are so good that I think I am going to add them to my Christmas cookie collection. I can see adding a half teaspoon of marzipan into the center of each cookie dough ball. Yum!

Sliced Almond Sugar Cookies

INGREDIENTS

1 3/4 cups all-purpose flour, sifted

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup white sugar, plus 1/4 cup for rolling

1/2 cup unsalted butter (1 stick), at room temperature

1 large egg, at room temperature

2 teaspoons vanilla extract

1 teaspoon almond extract

1/2 cup sliced almonds, toasted

1/4 cup sliced almonds, not toasted

INSTRUCTIONS

Preheat oven to 350 degrees.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl.

Add the egg and mix until well combined.

Add the vanilla and almond extract, mixing on low speed until incorporated. Scrape down the sides of the bowl.

In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Add the dry ingredients to the butter and egg mixture and mix on low speed for about 20 to 30 seconds just until the dough begins to come together. Do not over mix. Mix in toasted almonds.

Refrigerate dough for a minimum of 30 minutes.

Scoop 2 tablespoon portions of the cookie dough and roll the dough into balls. Roll the dough balls in a small bowl filled with the 1/4 cup granulated sugar.

Place the cookie dough balls on a parchment lined baking sheet. Dip a glass with sugar. Press down balls gently. Sprinkle untoasted almonds on top. Press down lightly so that almonds adhere to dough.

Bake for 11 to 12 minutes or until the edges are set and begin to turn a very light brown. The tops of the cookies should by puffy and cracked. Do not overbake.

Remove the cookies from the oven and allow to cool on the baking sheet for 10 minutes before using a spatula to transfer the cookies to a wire cooling rack.

Hint: Sometimes my cookies come out to crispy. Here is an easy solution to turn crispy cookies into chew cookies. Put your cookies in a sealable container. Put a slice of white bread on top. Let stand overnight. Remove the slice of bread, and you will now have chewy cookies!!

Aunt Hattie's Beet Soup in the Polish Style (Barszcz)

Aunt Hattie’s Beet Soup (Barszcz)

My sister, Felicia, an outstanding cook, was here for a few days so I suggested we make beet soup together using beets from my garden. The soup was delicious. You can make this soup with or without the beef stock. I like it with the meaty flavor. You can use either beef bones or some spare ribs. I used 3 beef short ribs. I also like to make the broth the day before, so that you can remove the fat the next day.

Beet soup in progress

INGREDIENTS

Beef Stock for Soup

3 short ribs

1 tablespoon olive oil

½ onion cup up

1 carrot cut up

1 stalk of celery including the leaves, cut up

6 cups of water

INGREDIENTS FOR SOUP

4 medium beets, roasted, then quartered and sliced fairly thinly

3 medium potatoes, diced

2 tablespoons lemon juice or white vinegar

1 cup sour cream

1 tablespoon flour

2 tablespoons dill, finely chopped

2 tablespoons chives, finely chopped

Salt to taste

DIRECTIONS FOR BEEF STOCK

In a large saucepan, heat oil. Add short ribs and brown on all sides. Add onion, carrot, celery and water. Bring to a boil. Reduce heat and simmer for about 90 minutes. Strain vegetables, reserving stock. Refrigerate overnight and skim off fat when ready to use.

DIRECTIONS FOR SOUP

Place beets in a pan lined with tinfoil and a half cup of water. Seal with foil and bake at 350 degrees for about 45 minutes to 1 hour. Test for doneness with a fork. Remove from oven. Allow to cool. Remove peel. Quarter and thinly slice beets and set aside.

Boil potatoes until done. Sprinkle with dill and chive. Set aside.

Add lemon juice to soup. Reserve about 1 cup of soup.

Bring remaining soup to boil. Whisk together sour cream and flour with the reserved cup of cold soup. Add sour cream, flour, and soup mixture to soup pot. Whisk occasionally. Heat just till boiling. Add sliced beets. Add salt to taste and additional sugar to taste.

Serve with boiled potatoes.

Note: you can also reserve 4 tablespoons of sour cream and 4 sprigs of dill to put on top of the soup before serving.

Serves 4-6.

(Pictures, except for the picture of the finished soup, were taken by my sister Felicia, and are used with permission)

I love comments!! Please let me know what you think!--Adam

Zrazy Zawijane (Polish Beef Roll-Ups with Mushroom Filling)

Zrazy Zawijane (Polish Beef Roll-Ups with Mushroom Filling)

My Mom and Dad's wedding in 1949. Aunt Pauline, my Dad's sister and
my future Godmother is in the upper center of the door
at my grandmother's house on Florida St. in Detroit.

My Godmother, my Aunt Pauline, lived in a small white clapboard house on Stout Stout Street in Detroit, not far from the Awrey Bakery where she worked for several years. I would remember our visits to her house because she always had a stash of Superior Potato Chips that were made in Detroit and were absolutely delicious.

Aunt Pauline was a fabulous cook, and no matter that our visits were unannounced, she would always put a spread on the crowded table in her kitchen. I especially loved the Polish beef roll-ups that she made. I tried to duplicate her recipe, and I searched many websites on Polish cooking, but none were what I was imagining, and every one was different. The  recipe below comes close. Enjoy!

ZRAZY ZAWIJANE (POLISH BEEF ROLL-UPS WITH MUSHROOM FILLING)

INGREDIENTS

5 tablespoons unsalted butter

3 tablespoons vegetable oil

1 and 1/2 cups onions, finely chopped

1 and 1/2 cups mushrooms, finely chopped

1/4 cup celery, finely chopped

1/2 cup panko

2 tablespoons dill pickle relish

1 egg, slightly beaten

2 tablespoons Italian parsley, finely chopped

1 teaspoon salt

1/2 teaspoon pepper

1 pound top round steak, trimmed of fat & thinly sliced, about ¼” thick (About 10-12 slices) (I found pre-sliced New York loin steak in the meat department)

2 teaspoons Dijon mustard

3 tablespoons flour

5-6 slices of bacon, halved

2 cups lower sodium beef stock

2⁄3 cup sour cream

Optional: 2 cups sliced mushrooms, sauteed in 1 tablespoon butter until softened.

 DIRECTIONS

Preheat oven to 350°F.

In a heavy skillet, melt 2 tablespoons butter with 1 tablespoon oil over medium heat. Sauté the mushrooms,  onions, and celery until soft. Remove from heat. Stir in bread crumbs, dill pickle relish, and parsley and half of the salt and pepper.

Cut the steak into 8 rectangular pieces 3-4" wide by 6-8" long, sprinkle both sides evenly with remaining salt, pepper and garlic powder. Spread a thin layer of the mustard on each slice of beef, place a piece of bacon lengthwise on the meat followed by 1 heaping tablespoon of the stuffing on the shorter end of each piece of steak. Roll the steaks, enclosing the stuffing, and tuck in the sides; secure each end with kitchen string or toothpicks.

Dredge the zrazy lightly in flour shaking off any excess.

In a heavy skillet, melt remaining butter with oil over high heat, and brown the rolls, turning them often so they evenly turn golden brown. As they brown transfer them to a casserole dish large enough to hold them all in a single layer.

Pour off all but a thin layer of fat from the skillet and replace it with the beef stock. Bring to a boil over high heat, stirring constantly (scraping the bottom and sides of the pan). Pour the broth over the rolls and cover tightly. Braise in the oven until the meat is tender about 45 minutes.



Remove the zrazy from the casserole dish, remove string or toothpicks and cover to keep the rolls warm while you make the sauce. Skim off and discard as much of the fat as possible from the liquid remaining in the casserole dish. Return to a boil over high heat, stirring constantly. Remove from heat, and mix in the sour cream. Stir in additional sliced mushrooms sauteed in butter. Season to taste and serve over rice or mashed potatoes.

Hawaiian Pineapple Coconut Cheesecake Bars

I was in the mood for making something new for our church coffee service on Sunday and these bars were a big hit. Sometime I want to try making these bars with fresh mango, substituting 8 ounces of mango for 8 ounces of pineapple. I just wasn't sure about doing it this time as some folks may be allergic to mango so I didn't want to risk it.

I didn't realize they would be such a big hit. They were very festive!

Hawaiian Pineapple Coconut Cheesecake Bars disappeared quickly!

Hawaiian Pineapple Coconut Cheesecake Bars

Ingredients

Shortbread Crust

2 cups flour

1 cup granulated sugar

1/2 teaspoon salt

1 cup butter at room temperature

Pineapple Cheesecake Filling

16 ounces cream cheese at room temperature

1/4 cup granulated sugar

2 eggs

2 teaspoons vanilla extract

16 ounces crushed pineapple well drained

Coconut Topping

2 cups shredded sweetened coconut

2 tablespoons butter, melted

Directions

Preheat oven to 350 °F.  Line a 9x13 with tinfoil allowing excess tinfoil to drape over pan lengthwise. Spray lightly with baking spray. This will allow you to remove the bars after baking for easier cutting.

Combine the flour, granulated sugar, salt  and butter until well combined and crumbly. Press the mixture into a 9 X 13 pan. Bake in the oven for 15 minutes or until starting to turn golden. Remove and let cool slightly while prepping the other layers.

Beat the cream cheese until smooth, then add in the granulated sugar, eggs and vanilla. Stir in the drained pineapple. Spread over the baked crust.

Combine the coconut and the melted butter. Sprinkle over the pineapple layer filling and lightly tamp down.

Cover the pan with tinfoil.

Return to the oven and bake for 25 minutes. Remove the tinfoil and bake another 15-20 minutes until the coconut is well browned. Cool to room temperature

Refrigerate overnight. Remove from pan. Cut into bars and serve.

Doubletree Hotel Signature Chocolate Chip Cookie Recipe

I haven’t been to a DoubleTree Hotel in years, but I do remember that we used to go to lunch at one in Tucson, Arizona when I lived there in the 1980s. I also remember that they always had a platter of delicious chocolate chip cookies in the lobby and I would always swing by to get “one for the road” on the way out after lunch. I just happened to stumble on the recipe for those chocolate chip cookies, which is supposedly being released for the first time. My first thought was just to  pass it on by. Who needs another chocolate chip cookie recipe, I thought. But I tried it anyway and they are delicious! The secret, believe it or not, is a quarter teaspoon of lemon juice. The lemon juice supposedly keeps the cookies moist, while the edges crisp up. I don’t know the science behind it, but it sure  makes for a great cookie!

There is nothing better than the smell of chocolate chip cookies
fresh out of the oven!

DoubleTree Signature Cookie Recipe

Makes 26 cookies

½ pound unsalted butter, softened (2 sticks)

¾ cup + 1 tablespoon granulated sugar

¾ cup packed light brown sugar

2 large eggs

1 ¼ teaspoons vanilla extract

¼ teaspoon freshly squeezed lemon juice

2 ¼ cups flour

1/2 cup rolled oats

1 teaspoon baking soda

1 teaspoon salt

Pinch cinnamon

2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips

1 3/4 cups chopped walnuts 

Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes. 

Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl. 

With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix. 

Remove bowl from mixer and stir in chocolate chips and walnuts.

Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart. 

Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft. 

Remove from oven and cool on baking sheet for about 1 hour.

Easter 2021 - Banoffee Pie

Polish and Ukrainian Easter eggs on display. The newest pysanki surround the hen. The hen, made of straw and feathers, is a treasured gift from my late cousin, Marie Wacht. Here is a link to the company that sells these beautiful eggs and more... https://www.bestpysanky.com/

I decided to make a different dessert for Easter and this English-inspired pie recipe jumped out at me. I found it on the New York Times recipe section and revised it to suit my taste. The Banoffee Pie has layers of dulce de leche, bananas, coffee-flavored whipped cream topped with mini milk chocolate chips in a graham-cracker crust. Dulce De Leche (sweetened carmelized canned milk) is common in Poland and is used for a Mazurek Pie often made for Easter. The Banoffee Pie was quite yummy and fits right in with Polish traditions!

A Banoffee Pie makes a statement at your dessert table!

Banoffee Pie

INGREDIENTS

1 1/4 cups graham cracker crumbs (about 9 whole graham crackers)

6 tablespoons unsalted butter, melted

3 tablespoons granulated sugar

1/4 teaspoon salt

2 1/2 cups (1 can) store-bought dulce de leche (about 20 ounces)

3 large bananas, peeled and sliced about 1/4-inch thick

FOR THE WHIPPED CREAM:

1 1/2 cups cold heavy cream

2-3 tablespoons confectioners’ sugar to taste

1 teaspoon vanilla extract

1 teaspoon instant coffee granules (optional)

Chocolate shavings

PREPARATION

YIELD One 9-inch pie

Step 1 - Heat the oven to 350 degrees. Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, sugar and salt. Stir until fully incorporated and sandy. (When you pinch a bit of it between your fingers, it should hold together.) Transfer to a 9-inch pie plate. Using your fingers or a flat-bottomed cup, press the mixture into the pie plate and up the sides. Make sure it is well packed. Bake until set, 12 to 15 minutes. Let cool at room temperature.

Step 2 - Spoon the dulce de leche into the pie crust and spread into an even layer. Pile in banana slices into a relatively even layer (they should overlap). Transfer the pie to the refrigerator while you make the whipped cream.

Step 3 - Make the whipped cream: Using a handheld mixer or stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, vanilla extract and instant coffee, if using, on medium-high speed until firm peaks form, 1 to 2 minutes. Spread the whipped cream on top of the bananas, making sure to spread the whipped cream to the edge, totally covering the bananas (this will help prevent them from browning). Chill the pie, uncovered, for 2 hours and up to overnight.

Step 4 - To serve, sprinkle the pie with chocolate shavings

I thought the pie would be too sweet because of the dulce de leche,
but the recipe works as written!

Note: I made this pie on Easter Sunday and served it that day. If I make this pie again, I would make it the day before serving so that the bananas would meld into the dulce de leche. It's the Tuesday morning after Easter, and as I write this I am eating a leftover piece of pie--so delicious.