Tuesday, May 26, 2015

Lorraine's Kielbasa Corn Chowder

1 Ring Kielbasa. (I used Hatfield)

1 to 1 and1/2 Cup diced Onion

1 to 1 and 1/2 Cup thin sliced Celery

3-4 Cups Corn Fresh off the cob is best

3-4 Cups Yukon Gold Potatoes cut in 1/2 ” dice (They cook up firmer, hold their shape)

3-4 Cups Chicken Broth (I use water and Better Than Bullion Chicken)

2 Cups Whipping Cream

2 cloves Garlic minced

2 TB Butter

3 TB Flour

1 Tsp Salt

1/2  tsp Pepper

1 tsp Seasoned Salt

Quarter the kielbasa lengthwise and cut in thin slices, brown in a skillet, and add to the broth in the pot or crock pot.
Saute onion and celery until softened, then add that, also the corn and diced potatoes and season to your likeness.

Cook until potatoes are tender.

Add the whipping cream and heat up before making the butter rue and stirring it in to thicken the broth.

NOTE: This recipe is so good that the soup was one of the few to sell out at the soup sale! I made the soup 2 days before selling it, so the flavors could ripen. Add the whipping cream and heat up before making the butter rue and stirring it in to thicken the broth.

Sunday, May 3, 2015

Magic Cake

NOTE: I found this recipe floating around Facebook. It really is delicious, I highly recommend it!

4 Eggs separated

1 tsp  Vanilla

1/8 tsp Salt (My addition since the recipe has none)

3/4 Cup Sugar (I'm going to replace it with Brown Sugar sometime for a Butterscotch taste)

1/2 Cup or stick Butter melted

3/4 Cup Flour 2 Cups Milk (I'll use Canned Milk -plus 1/2 cup water to make 2 cups) 

10X Sugar for on top

Preheat oven to 325 degrees, Grease a 8 X 8" baking dish.

Separate eggs- Beat whites into stiff peaks and set aside.

Beat yolks with sugar until light, this might take 2-3 minutes.

Add butter and vanilla-beat well.

Then add flour and mix until smooth.

Slowly add milk mix well.

Fold in egg whites 1/3 at a time, but keep in mind, this isn't easy to do with this runny batter.
 Just do your best and pour into the baking dish.

Bake at 325 degrees for 40-70 minutes (WHAT? I said to myself.. Maybe it was a typo... I'm baking 40-50 mins) Or until set.  (I baked mine 45 min.)

CHOCOLATE Version- Use 6 and 1/2 TB Cocoa Powder and 6 TB Flour

LEMON Version- Use 1 and 3/4 Cups Milk and 1/4 Cup Lemon Juice. Also add some lemon zest if you want to,

BUTTERSCOTCH Version- Use packed Brown Sugar instead of the white sugar.