Jewish Coffee Cake

Jewish Coffee Cake

I find that as I am getting older, I look for shortcuts in cooking.  Simpler ingredients, fewer steps, less time.  But I still want deliciousness; it's not enough to be convenient.  I have to have some standards, grins.

Truth be told, for a very long time I was a cake mix snob.  Never did I dream the day would come where I would make anything that started with a cake mix.  Well, I've gotten over myself and that ridiculous notion and hail the invention of the boxed cake mix.  While, no question in my mind that homemade is better, the occasional boxed cake mix can become the basis for something delicious and delightful.  Hence this wonderful coffee cake.  From the first whiff of cinnamon-y aroma while it baked till we took our first mouthful, we loved it.  Yep, I'll be making this again.  I have two boxes of cake mix on hand just for that purpose.

JEWISH COFFEE CAKE

1 box yellow cake mix  the kind without the pudding mix already in it (I used white as it's what I had)
1 package, 3.5 ounce, instant vanilla pudding powder
4 large eggs
1/2 cup vegetable oil
1 cup sour cream

In a separate bowl combine and set aside:
3/4 cup sugar
2 teaspoons cinnamon
1 teaspoon unsweetened cocoa

Preheat oven to 350 degrees Fahrenheit.  Grease and flour a 9" x 13" baking pan; set aside.

In a large bowl, mix the first five ingredients together on medium speed for about two minutes.  Pour half the mixture into the bottom of the prepared baking pan.  Sprinkle half the sugar mixture over the batter.  Pour remaining batter over the sugar mixture.  Top with remaining sugar mixture.  Run a knife in a swirly pattern through the batter.

Bake at 350 degrees Fahrenheit for 40 to 45 minutes or until tests done.

Let cool a bit before cutting and enjoying.

COOK'S NOTES:  I did not use all the sugar mixture, though I regretted it later.  I think it would've looked prettier if I did, but I balked at consuming so much sugar.  It's a trade off.

The batter is a little tricky to "pour" as it doesn't pour; it glops.  So, I spooned like 12 mounds in the pan and took two forks and pulled/stretched the dough into place.  It doesn't have to be perfect but it the cake is meant to have two layers of a sort, grins.

Cake remained moist and delicious for a couple of days, well wrapped.

Wicked Good Stuffed Lobster Tail

Stuffed Lobster Tail

Grins.  One of the things we don't get in Arizona is fresh, off-the-dock Maine or Cape Cod seafood, and while by no stretch of the imagination am I fan of fish, I do miss lobster, clams, and scallops.  I mean I'm enjoying all the burritos and chilis and refried beans.  I really am.  But there's that part of me that pines for those foods of the New England shores.

Well, as good fortune would have it, my birthday came around and my Sweetie-Pie ordered fresh frozen lobster tails and had it delivered.  Talk about surprised!  Forget expensive jewelry and perfume.  Bring me lobster tails!

Oooh, and this was succulent and sweet, and I could taste the ocean, and while it was baking in the oven, it was like being in Boston again.  But no snow!

When these came, the top part of the shell was already split, almost down to the tail but not through the tail and not through the underside.  Not looking for two halves here.  My hands aren't as strong as they once were and it took a bit of finagling to pull the meat through the split shell to lay it on top, but as you can see I persevered but the struggle was worth it.

I found a recipe on line and it was spot on--restaurant quality in my book and a definite keeper.   The lobster is the star of the show in this recipe, so no crab meat, no shrimp, no scallions, no garlic. 

BAKED STUFFED LOBSTER

2 fresh lobster tails, prepared for baking
a nice squeeze of lemon juice
a pat of butter

1/2 cup buttery crackers (such as Ritz)

1/4 cup crushed saltines
1 tablespoon dry sherry
4 tablespoons unsalted butter
1/2 teaspoon pepper


Preheat oven to 425 degrees Fahrenheit.

It's not necessary, but certainly nice to add a little melted butter and lemon juice on top of the lobster before adding the stuffing.  Place the lobsters in a baking dish.

For the stuffing, mix the two crackers together.  Add the sherry and melted butter and pepper and mix well.  If the stuffing seems a little dry you can add a little extra butter.  Using your impeccably clean hands form the stuffing into loose, oval-shaped balls and mound on top of the lobster tails. 

Bake in oven for 10 to 12 minutes or until the shells are bright red and the meat is opaque. (Larger lobsters will take longer to cook).  Serve immediately.  If you're a real butter fiend, add a bit of melted butter to the stuffing partway through baking.

COOK'S NOTE:  This stuffing would be superb in a lobster pie.  Precook your lobster meat and combine with the stuffing.  Add a little extra butter and lemon to the top.  Bake for about ten minutes.  Heaven.

Tomato Gravy and Biscuits

Tomato Gravy and Biscuits

So here's a little something that you don't see everywhere, except maybe country diners and country kitchens, and that's just a shame because it's mighty satisfying.  Maybe tomato gravy and biscuits is a little too humble for the latte and cappuccino crowd, but for those of us who know good cookin', who may have a family to feed on a budget, or just crave a little nostalgia of simpler times, this is a plateful of delight.

My favorite no-fail biscuit recipe is here.

TOMATO GRAVY

4 slices bacon
2 tablespoons bacon grease (reserved from frying above 4 slices)
1 cup of onion, well chopped
1 teaspoon butter
2 tablespoons of all-purpose flour
1 15-oz can of diced tomato (I think current can sizes are 14.5 ounces)
1 cup of chicken broth
1 tablespoon of tomato paste
1/2 teaspoon sugar
1/4 teaspoon dried thyme
1/4 cup whole milk or heavy cream
Salt and pepper to taste

Fry bacon in a large skillet, remove, crumble, and set aside.  Reserve 2 tablespoons of the bacon fat.  Add the onion and saute until the onions are translucent or with the tiniest bit of golden color.  Sprinkle in flour and add butter, stir and continue to cook until the flour is absorbed.  It's going to look a little lumpy but fear not it'll smooth out.  Add the remaining ingredients except the milk/cream and bring to a tender boil, stirring occasionally to smooth out the gravy and the gravy has thickened.  Add the crumbled bacon and milk/cream and heat through.  Adjust seasoning to taste and scoop generous portions over some nice hot biscuits.

Blueberry Tea Cake

Blueberry Tea Cake

I cannot tell you how many times I've made this little cake over the years.  It's been an old favorite and when I'm craving a little something special, a little blueberry, and definitely easy, this is what I turn to. 

I found the recipe in one of those self-published church cookbooks or something similar and I bless the person who shared this humble, perfectly delightful recipe.

It's a nice weekend family treat.  Keeps well for a couple of days if well covered.

BLUEBERRY TEA CAKE

5 tablespoons shortening
1 cup of sugar
2 large eggs, beaten
2/3 cup milk
1 3/4 cups all-purpose flour
3 teaspoons baking powder
1 1/2 cups blueberries, rinsed, drained, picked over, then tossed in a little flour and sugar
Extra sugar for sparkle

Preheat oven to 375 degrees Fahrenheit.  Grease and flour an 8" x 8" baking pan.

Cream the shortening.  Add the sugar, eggs and milk.  Sift the flour and baking powder and add to the wet ingredients.  Mix well.  Gently add the blueberries, folding into the batter.

Pour into prepared pan.  Sprinkle with a bit of sugar.  Bake for 25 minutes or until toothpick inserted in center tests clean.  You might have to cover with a bit of tin foil if the center isn't cooking as fast the rest.  Let cool a bit before cutting.

Nice with a melting pat of butter.  YUM!

COOK'S NOTES:  I've made this with both fresh and frozen blueberries and both work equally well, so you don't have to limit yourself on when you want to enjoy this.  I find if I'm using frozen berries, I rinse off them off to remove any ice crystals and dry them quickly on a couple of paper towels.  You may have to cook the cake longer if using frozen berries.

Sweet Chili Dog Sauce

Sweet Chili Dog Sauce

Sometimes there's nothing like a good hot dog and potato salad to hit the spot.  They remind me of the best days of summer outings and family get-togethers and of course country fairs.

It wasn't until much later in life that I discovered chili dogs, never knew such a thing existed. I was in my late teens when my to-be husband introduced me to chili, and that was in a can.  Up until then hot dogs were served up dripping with mustard or ketchup and relish only and for the brave the occasional pile of diced onion.

Here's a interesting tidbit.  In New England hot dog rolls are primarily split on the top; just about everywhere else they are split along the side.  Ever notice that?  It's quite disconcerting to me to see them split on the side.  I think making my own top-side split hot dog rolls may be on the agenda.

Anyway, enough of all that.

This hot dog chili has a unique flavor.  Aromatic from all the gorgeous spices, sweet, not savory like Tex-Mex chili, so if you're looking for a savory chili this won't be it.  My boyfriend liked the chili so much he ate it without the hot dog, grins.

The list of ingredients looks long, but it's mostly all spices.  This goes together easily.  There is a long slow cooking time but it's worth it.

SWEET CHILI DOG SAUCE
(Adapted from this site)

1 tablespoon olive oil
1.5 pounds ground beef
1 large onion, chopped
3 cloves garlic, finely chopped
1 teaspoon salt (if necessary)
1/4 teaspoon black pepper

1 tablespoon ground chili powder
1 teaspoon unsweetened cocoa powder
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon paprika
1/2 teaspoon allspice
1/2 teaspoon cayenne

1 cup tomato sauce
1 can (14.5 oz) beef broth

2 tablespoons honey
2 tablespoons red wine vinegar
half a cinnamon stick
1 bay leaf

In a large pot, like a Dutch oven or small stew pot, heat the oil over medium heat.  A the the hamburg, onion, garlic, salt and pepper and cook until the hamburger is no longer pink, giving it a couple of good stirs to break it up into a mince.  Drain the fat from the meat, reserving everything else.

Add the chili powder, cocoa powder, cumin, oregano, paprika, allspice and cayenne.  Give it a good stir and allow to cook for 3 minutes.

Add the tomato sauce and beef broth and bring to a simmer.  Add remaining ingredients.

Slowly simmer uncovered for about an hour, stirring quite frequently to ensure it's not burning at the bottom of the pan.  If this is thickening too fast, you can add a bit of water and cover the pot.

Discard the cinnamon stick and bay leaf before using.

Spoon the chili sauce over grilled hot dogs and celebrate summer!

COOK'S NOTE:  This keeps very well for several days if put in a covered container and seems to get better with being allowed to mellow out.  A perfect make ahead.