Organic Peanut Butter Crunchies
Published September 14, 2011 | 
When I had home economics class back in 7th grade we made this really easy delicious peanut butter snack. For years I couldn’t remember what it was because I only made it that one time in class. Finally found the recipe and tweaked to make it a little more healthier.
Ingredients
- 1/2 cup organic sugar
- 1/2 cup corn syrup or light corn syrup
- 1/4 teaspoon salt
- 1 cup organic peanut butter
- 6 cups Organic Corn flakes cereal (crushed to 3 cups)
Directions
1. In 2-quart saucepan, combine organic sugar, corn syrup or light corn syrup and salt. Cook over low heat, stirring frequently, until sugar is dissolved and mixture just begins to bubble. Remove from heat.
2. Add organic peanut butter to hot syrup, stirring until combined. Stir in organic corn flakes cereal until evenly coated. Lightly press hot mixture into 8 x 8 x 2-inch pan coated with cooking spray. Cool completely. Cut into squares. Store in airtight container.
ZUCCHINI BREAD (Organic)
Published July 24, 2010 | Every summer we get slammed with a ton of Zucchini. This year I found a Zucchini Bread recipe and kinda of made it my own. I use almost all organic ingredients and I like to change things up from other recipes. I have shown in this recipe how to make this bread. The nice part you get 2 loaves instead of just 1.
- 3 eggs
- 2 cups sugar
- 1 cup vegetable oil
- 1 teaspooon vanilla
- 2 cups coarsely grated organic zucchini (loosely packed)
- 2 cups organic flour
- 1 teaspoon organic cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup chopped organic walnuts or pecans (optional)
Preheat oven to 350°F.
In the bowl of an electric mixer, beat 3 eggs until frothy. Gradually add 2 cups sugar. Stir in 1 cup vegetable oil and 1 teaspoon of vanilla. Beat until thick and lemon colored. Stir in zucchini.
In a medium bowl, whisk together to combine 2 cups flour, 1 teaspoon cinnamon, 1 teaspoon baking soda, 1/4 teaspoon baking powder and 1 teaspoon salt. Stir dry mixture into wet mixture, stirring to combine. Add chopped walnuts or pecans, if desired.
Spray two bread loaf pans with Baker’s Joy or PAM Butter nonstick spray. Pour batter into pans.
Bake for about 1 hour or until done. Towards the end stick a knife through the center and if it comes out clean it is done.
Allow the loaves to cool in pan for 10 minutes, then run a knife along the sides to loosen bread and remove from pans. Cool on wire rack.
To keep them extra moist I wrap them in cling wrap then foil and put in the fridge. I have found and many of the people who have eat my zucchini bread enjoy it cold from the fridge.
Goulash
Published January 19, 2010 | Goulash
2 lb onions
1/2 cup oil or lard
red paprika powder (around 5 ounces) (Sweet Hungarian)
2 qt. cold water
1 ts marjoram, 1 ts ground black pepper , 1 bud garlic finely chopped, 1
ts caraway seeds, grated rind of ½ lemon
For the beefy Goulash
2 lb stewing beef (best is the stringy meat from the muscular back part
of the shank of the beef leg, or cut up a chuck roast.)
1 ts salt, and flour or cornstarch to thicken sauce
Topfenstrudel (Cheese Strudel)
Published January 18, 2009 | For the filling:
1 1/2 lbs Topfen (farmers cheese) (Quark or Friendly’s Farmers Cheese for USA)
1/2 lb Butter
2 eggs
1 cup raisins
1 1/2 cups sugar
grated skin of 1/2 lemon
dash vanilla sugar or vanilla extract (pure)
pinch of salt
Directions for Filling:
Mix butter and half the sugar for 3 minutes of until butter volume starts to increase. Add eggs and rest of the sugar and mix for another 3 minutes.
Add Topfen to the mixture and stir to combine. Add raisins, a pinch of salt and lemon skin as well as vanilla aroma to the mixture and stir good.
Rolling the Topfen Strudel:
Bring the Topfen filling onto the dough and spread it all over the dough. With the help of the kitchen cloth roll the Strudel and lift it onto your baking tin.
Bake Strudel at 350 F for around 45 minutes; serve when still lukewarm with powdered sugar and/or warm vanilla sauce.
Strudel Dough:
2 cups wheat floor, all purpose
1 whole egg
1/4 cup oil
1 cup lukewarm water
Salt, flour to work with
Directions for Dough:
Mix flour, egg, oil, water and salt very carefully and knead for at least 5 minutes. The result should be smooth, not too soft dough. You can use an electric mixer also. Please the dough on an oiled plate and cover the surface of it with a little oil as well
Now cover with foil, glass bowl or clear cling film and put it in a warm place (100 F). Let it rest for at least 30 minutes, this is essential, otherwise the dough will be braking when it is stretched out over the table.
Now take a clean kitchen towel and spread it over your working place, kitchen table, flour it and place the lukewarm dough ball on it. First start with a rolling pin and later pull the dough with the backs of your hands floured. Work your hands with the backs up under the dough and start to stretch it in all directions.
At the end, the dough has to be thin as a sheet.
Alternative to making the dough..use phyllo dough. This can be bought at your local supermarket.
Posted in Desserts | 
Austrian Desserts, Cheese Strudel, Desserts, Recipes, Topfenstrudel | 
Leave a commentApfelstrudel (Apple Strudel)
Published January 18, 2009 | For the filling:
2 lb apples
1/2 cup sugar
1/2 cup raisins
1/2 cup sweet crumbs
1 lemon (juice and rind)
cinnamon ground, austrian rum (or essence)
1/2 cup butter melted
1/2 cup milk
Strudel Dough:
2 cups wheat floor, all purpose
1 whole egg
1/4 cup oil
1 cup lukewarm water
Salt, flour to work with
Sweet Crumbs:
28 g butter
28 g sugar
55 g bread crumbs
Directions for Filling:
Peel and slice apples, add raisins, sugar, lemon, cinnamon and rum flavor. Mix and squeeze lightly so that the apples absorb the flavors.
Directions for Sweet Crumbs:
Melt butter in pan then add bread crumbs and sugar. Keep stirring until lightly brown bread crumbs..do not burn.
Directions for Dough:
Mix flour, egg, oil, water and salt very carefully and knead for at least 5 minutes. The result should be smooth, not too soft dough. You can use an electric mixer also. Please the dough on an oiled plate and cover the surface of it with a little oil as well
Now cover with foil, glass bowl or clear cling film and put it in a warm place (100 F). Let it rest for at least 30 minutes, this is essential, otherwise the dough will be braking when it is stretched out over the table.
Now take a clean kitchen towel and spread it over your working place, kitchen table, flour it and place the lukewarm dough ball on it. First start with a rolling pin and later pull the dough with the backs of your hands floured. Work your hands with the backs up under the dough and start to stretch it in all directions.
At the end, the dough has to be thin as a sheet.
Fill, roll and Bake Strudel
Brush the entire stretched dough with melted butter, spread sweet crumbs over the dough, so a 3 inch border remains free. Bring the filling on the crumbs.
Now use the towel to help you roll the strudel. Take two corners of the towel and lift the it a little, so strudel starts to roll up. Proceed until it is rolled up, place on baking sheet and brush again with melted butter.
Now place it in the over, bake it at 370 degrees F for 1 hour. After that, pour milk over the strudel and bake another 5-10 minutes.
Alternative to making the dough..use phyllo dough. This can be bought at your local supermarket.
Posted in Desserts | Apfelstrudel, Apple Strudel, Austrian, Austrian Desserts, Dessert, Recipe | Leave a comment