It’s Sunday morning, and my friends are here for fellowship and watching movies. It’s a lazy day, and in Los Angeles, it looks like it’s going to rain so it’s a little cold. What’s the perfect food? Why it’s Judy Rosenberg’s Fresh Blueberry Muffin Breakfast Cake.
This cake is wonderful fresh from the oven, while it’s still hot. I love this with a cup of coffee and friends. You have to make this cake.
In the spring when blueberries first come into season, I buy a box to make blueberry pancakes, which are a favorite of Spane’s on Wednesday mornings when we don’t have to get to school quite so early. Usually, I have blueberries left, and this is what I do with them. It’s well worth the effort. Continue reading →
I am a practicing Catholic. What does that mean? It means I go to Mass every Sunday where I have Communion , I try to go to Confession once a month (and definitely before a Holy day), and I share the Good Word with others. When I was growing up I heard about the Passover Seder, and my mother had friends who were Jewish, but we never went to one. It was not until a year after I went through RCIA (Rite of Christian Initiation for Adults) that I went to any form of Seder, and that was put on by a lovely Catholic couple. I thought it was such a nice way to help celebrate what God has given us, that I decided that I was going to have my own Seder. Last night was that first attempt, and was the start of a new tradition in our small family. I did not do a full Seder, I just presented a Seder plate, said some words of explanation where we all participated, and then I served a great dinner that brought it all together. I will share that with you here.
My Apple Brown Betty with “Red Hots” Sauce won third prize at the annual Dessert and Appetizer Fil-Am Kiwanis competition. Last year, I won first place for Chicken Liver Pate with Cornichons and Blue Cheese Butter. Last year I won $200.00, this year, because of the economy, the first prize was only $100.00, so my third prize was $50.00 – I don’t mind about the money, getting the recognition was enough for me.
I have been making Apple Brown Betty all winter. I love the simplicity, and the warm comfort food quality of it. In the past, I threw out the peels – this time I did something different and fried them then dusted them with sugar and cinnamon before putting them on top of the finished Brown Betty. They were fantastic!
Recipe: Apple Brown Betty with “Red Hots” Sauce
Ingredients for Apple Brown Betty
3/4 cup Brown sugar
1/8 teaspoon Mace
1/2 teaspoon Nutmeg freshly grated
1 1/2 teaspoons Cinnamon ground
1/4 cup Dried cranberries
1 Armenian Raisin Bread
1/4 teaspoon Sea salt
1/2 cup Butter melted
1 tablespoon Butter cut up
Ingredients for Deep Fried Apple Peels
1 tablespoon Flour
1 tablespoon Sugar
1 teaspoon Cinnamon
Ingredients for Red Hots Sauce
1 cup light brown sugar
1 tablespoon flour
2 tablespoons butter
1 cup boiling water
1 teaspoons Saigon cinnamon
2 teaspoons Pure Vanilla Extract DO NOT use imitation Vanilla
1 teaspoon Cayenne
1/2 teaspoon Rum flavor
Apple Brown Betty
Preheat oven to 350.
Peel the apples, and reserve the peels. Core and chop up the apples into 1 inch pieces. Put the apples into a large bowl. Add the brown sugar, mace, nutmeg, cinnamon, cranberries and melted butter. Put the raisin bread into a food processor and process into crumbs. Put almost all the crumbs into the bowl. Mix all well. Put into 1 quart casserole dish. Bake for 1 1/2 hours or until apples have softened. Remove from the oven,
Apple Brown Betty
Heat oil in a frying pan. Dredge the peels in the flour. Fry in oil until they have crisped then remove and dust with sugar and cinnamon. Place on top of Betty for garnish.
Red Hots Sauce
Mix sugar and flour in a small pot. Stir in water. Cook gently stirring constantly until slightly thickened. Add butter and simmer 6-8 more min. Remove from heat. Whisk in cinnamon rum flavor, cayenne and vanilla. Makes one and a half cups.
Serve warm. This is very good with “Red Hot Sauce” and ice cream.
If you can’t find good Armenian Raisin bread, then use Panettone, and soak some extra raisins in a little water with a tiny bit of cardamom. If you can’t get Panettone, then use regular raisin bread, but reduce the amount of cinnamon.
You could also make this Betty in a a Nesco oven, leaving your regular oven available for other dishes. Yeah, Nesco!
According to the Aztecs, the foam was the best part of the chocolate. Not having a Molinillo on hand does not mean you have to settle for “flat” chocolate. I discovered that an old fashioned egg beater does a great job.
If you get the Mexican chocolate discs, just put one disk for every pint of milk, and use the egg beater to make the foam. The Mexican chocolate already has the cinnamon in it, is rich, and quite delicious.
Recipe: Hot Chocolate
Summary: Make real, flavorful hot cocoa
2 tsp Hershey’s Cocoa
2 tsp Sugar
1 pinch Cayenne (optional)
1 1/2 cups whole milk
Drop or two of pure vanilla
Put enough cold milk into your cup of choice, and pour that milk into a non reactive pot. Add the sugar, cocoa and cayenne if you are using it. Place on medium heat.
Take your egg beater and start beating the chocolate right away. Continue to beat it until the milk is hot – not boiling.
Pour into the cup, and dust with cinnamon to taste.
You can also put red hots candies in, which will not completely melt while you’re drinking it, but you’ll have a nice treat at the end.
You can also put marshmallows if desired.