Recipes

Easy Salmon Mousse

Lianne van Leyen

Original Source: Unknown

Easy Salmon Mousse

2 envelopes unflavoured gelatin
½ cup water
3 cans (7 ¾ oz / 220 gram) salmon, drained
1 ½ cups sour cream
¼ cup chopped fresh dill
¼ sup lemon juice
2 tbsps minced onion
2 tbsps chopped, drained capers
1 tsp salt
¼ tsp paprika
1 cup whipping cream, whipped


In a small saucepan, sprinkle gelatin over water; let stand for 5 minutes to soften. Heat gently until gelatin is dissolved.

In a blender or food processor combine salmon, sour cream, dill, lemon juice, onion, capers, salt and paprika. Pour in gelatin mixture and puree until smooth. Transfer to bowl and fold in whipped cream.

Turn into 6 cup (1.5 L) mould. Chill until firm, at least 1 hour. Mousse can be refrigerated for up to 1 week.

Unmould quickly by dipping bottom of mould into hot water; turn out onto serving platter. Serve with crusty bread.

Chicken Breasts Stuffed with Goat Cheese & Sun-Dried Tomatoes

Lianne van Leyen

Original Source: Unknown

Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes

1 cup boiling water
1/3 cup sun-dried tomatoes, packed without oil
½ cup chopped shallots, divided
1 ½ tsps sugar
3 cloves garlic, minced
2 ½ tbsps balsamic vinegar, divided
½ cup (2 oz) crumbled goat cheese
2 tbsps chopped fresh basil
¾ tsp salt, divided
4 (6 oz) skinless, boneless chicken breast halves
1/8 tsp freshly ground black pepper
¾ cup fat-free, less-sodium chicken broth
¼ tsp dried thyme
2 tsps cornstarch
2 tsps water


Combine boiling water and tomatoes in bowl; cover and let stand 30 minutes or until soft. Drain and finely chop. Heat 1 teaspoon oil in a large non-stick skillet over medium heat. Add 1/3 cup shallots, sugar and garlic; cook 4 minutes or until lightly browned, stirring frequently. Spoon into a bowl; stir in 1 ½ teaspoons vinegar.

Combine chopped tomatoes, shallot mixture, cheese, basil and ¼ teaspoon salt, stirring well.

Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff about 2 tablespoons cheese mixture into each pocket. Sprinkle chicken evenly with ½ teaspoon salt and black pepper.

Heat 1 teaspoon oil in pan over medium-high heat. Add chicken; cook 6 minutes in each side or until done. Remove chicken from pan; cover and keep warm. Add broth, remaining shallots, 2 tablespoons vinegar and thyme; bring to a boil. Combine cornstarch and water, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until sauce is slightly thick, stirring constantly. Serve over chicken. Serve with orzo or rice to soak up the shallot-thyme sauce.

Note:
I always use grated gouda cheese instead of goat cheese, fantastic!

Raspberry-Balsamic Glazed Chicken

Lianne van Leyen

Original Source: Unknown

Raspberry-Balsamic Glazed Chicken

1 tsp vegetable oil
cooking spray
½ cup chopped red onion
1 ½ tsps minced fresh or ½ tsp dried thyme
½ tsp salt, divided
4 (4 oz) skinned, boned chicken breast halves
1/3 cup seedless raspberry preserves
2 tbsps balsamic vinegar
¼ tsp pepper


Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion; sauté 5 minutes.

Combine thyme and ¼ tsp salt; sprinkle over chicken. Add chicken to skillet; sauté 6 minutes on each side or until done. Remove chicken from skillet; keep warm.

Reduce heat to medium-low. Add ¼ tsp salt, preserves, vinegar and pepper, stirring constantly until the preserves melt.

Spoon raspberry sauce over chicken.

Other fruit preserves, such as apricot, blackberry or peach, will also work in this recipe.

Cabbage Roll Casserole

Lianne van Leyen

Original Source: Unknown

Cabbage Roll Casserole

1 lb ground beef
1 tbsp oil
1 onion, finely sliced
1/8 tsp pepper
salt
½ cup raw rice
1 can tomato soup
1 can water
3 cups shredded cabbage
sour cream


In a large frying pan, brown the meat in oil for a few minutes. Add the onion, salt, pepper and rice; mix well. While gently browning, add the soup and water.

Put the cabbage in a baking dish, pour the meat mixture over it and do not stir.

Bake at 325F oven for 1 ½ hours.

Serve with sour cream, if desired.

German Hot Potato Salad

Lianne van Leyen

Original Source: Unknown

German Hot Potato Salad

4 lbs whole tiny new potatoes
6 to 8 slices bacon
3 tbsps minced onion
½ cup sugar
½ cup balsamic vinegar
1 ½ cups water
1 tsp salt
¼ tsp pepper
2 tbsps cornstarch


In a covered saucepan, cook the potatoes in boiling water for 15 to 20 minutes or just until tender. Drain well. Cool slightly; then slice.

Meanwhile, in a large skillet cook the bacon until crisp. Drain, reserving ¼ cup of the bacon drippings. Return the reserved drippings to the pan. Brown the onions in the drippings.

Add the sugar, vinegar, 1 cup of the water, salt and pepper to the browned onions.

In a small bowl, dissolve the cornstarch in the remaining ½ cup water. Add to the onion mixture and cook until the mixture is clear, thickened and bubbly. Cook and stir 2 minutes more.

Pour the hot mixture over the sliced, cooked potatoes. Add the crumbled bacon and if desired, additional salt and pepper to taste.

Bavarian Apple Torte

Lianne van Leyen

Original Source: Unknown

Bavarian Apple Torte

Crust:
½ cup butter, softened
1/3 cup sugar
1 cup flour

Filling:
½ cup raspberry jam
8 oz (250 g) cream cheese, softened
¼ cup sugar
1 large egg
½ tsp vanilla

apples, peeled, cored and sliced - enough to cover

Cream butter and sugar together well in bowl. Mix in flour. Press in bottom and halfway up sides of 9” springform pan.

Spread jam over crust.

Beat cream cheese together well. Beat in egg and vanilla, until just blended. Pour over jam.

Stir sugar and cinnamon together in large bowl. Add apples. Toss to coat. Arrange over cheese mixture.

Sprinkle with toasted almonds.

Bake in 450F over for 10 minutes. Reduce heat to 400F. Continue to bake for about 25 minutes, until apples are tender.

Place pan on rack. Run knife around the edge to loosen. Let stand for 30 minutes before removing from pan.

Serve either warm or at room temperature.

May be reheated in 350F over for 10 to 12 minutes.

DO NOT FREEZE.

Cuts into 10 to 12 wedges.

Chocolate Banana Swirl Coffee Cake

Lianne van Leyen

Original Source: Unknown

Chocolate Banana Swirl Cake

Topping:
2 tbsps sugar
1/3 cup medium-fine chopped walnuts
softened unsalted butter

Cake:
9 oz (2 cups) flour
2 tsps baking powder
¼ tsp baking soda
¼ tsp salt
6 oz (3 /4 cup) unsalted butter, completely softened at room temperature
1 ¼ cups sugar
3 very ripe bananas (about 14 oz total), peeled
2 tsps pure vanilla extract
3 large eggs
3 oz (6 tbsps) buttermilk
4 oz bittersweet chocolate, melted and cooled


Position a rack in the middle of the oven and preheat to 350F.

Prepare the pan: in a small bowl, mix the sugar and chopped walnuts. Generously butter a large bundt pan and coat with the nut and sugar mixture, pressing the nuts with your fingers to help them stick to the sides and bottom of the pan. The pan sides will be coated and some of the nuts will fall to the bottom, that’s fine.

Mix the batter: in a medium bowl whisk the flour, baking powder, baking soda and salt until well blended. With an electric mixer, beat the butter, sugar, bananas and vanilla until well blended and the bananas are almost smooth, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating until just incorporated.

With a rubber spatula, alternatively add half the flour mixture, all the buttermilk and then the rest of the flour mixture, stirring until each addition is just blended. Spoon half the batter into a medium bowl and gently stir in the melted chocolate until just combined. With a large spoon, alternatively add a spoonful of each batter to the prepared pan, working around the pan until all the batter is used. Gently run a knife or the tip of a rubber spatula through the batter, once clockwise and once counter-clockwise, to slightly swirl the batters. Gently tap the pan on the counter to settle the ingredients.

Bake the cake: bake until a pick inserted in the centre comes out with just a few crumbs sticking to it, about 40 minutes. Let the cake cool in the pan on a wire rack for 15 minutes. Gently tap the sides of the pan on the counter to loosen the cake. Invert the pan onto the wire rack, lift off the pan and let the cake cool completely.

Fruit Coffee Cake

Lianne van Leyen

Original Source: Unknown

Fruit Coffee Cake

1 ½ cups chopped, peeled apple, apricots, peaches or pineapple OR 1 ½ cups blueberries, raspberries*
¼ cup water
¼ cup sugar
2 tbsps cornstarch
1 ½ cups all-purpose flour
¾ cup sugar
½ tsp baking powder
¼ tsp baking soda
¼ cup butter or margarine
1 egg, beaten
½ cup buttermilk or sour milk
½ tsp vanilla
¼ cup all-purpose flour
¼ cup sugar
2 tbsps butter or margarine


In a medium saucepan, combine fruit and water. Bring to boiling; reduce heat. Simmer covered for 5 minutes or until fruit is tender. Combine the ½ cup sugar and cornstarch, stir into fruit. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 2 minutes more; set aside.

In a mixing bowl combine the 1 ½ cups flour, ¾ cup sugar, baking powder and baking soda. Cut in the ¼ cup butter until mixture resembles coarse crumbs. Make a well in the centre of the dry mixture; set aside.

In another bowl, combine the egg, buttermilk and vanilla. Add egg mixture all at once to dry mixture. Using a fork, stir just until moistened (batter should be lumpy). Spread half of the batter into an ungreased 8x8x2” baking pan. Spread fruit mixture over batter. Drop remaining better, in small mounds, atop filling.

Stir together the ¼ cup flour and ¼ cup sugar. Cut in 2 tbsps butter until mixture resembles coarse crumbs. Sprinkle on atop coffee cake.

Bake in a 350F oven for 40 to 45 minutes or until golden.

Serve warm.

*Note: do not simmer raspberries


Rhubarb-Strawberry Coffee Cake

Prepare as above, except substitute ¾ cup fresh or frozen cup up rhubarb and ¾ cup frozen unsweetened whole strawberries for fruit. Continue as directed.

Kaladar Blueberry Muffins

Marion Hart, my mom

Original Source: Unknown

Kaladar Blueberry Muffins

1 egg, well beaten
¼ cup oil
½ cup milk
1 cup blueberries
1 ½ cups flour
1 cup white sugar
3 tsps baking powder
½ tsp salt


Preheat oven to 350F.

Combine egg, oil and milk; beat until well mixed.

Whisk dry ingredients together.

Add dry ingredients to wet and mix lightly until combined.

Fold in berries.

Bake at 350F for 20 to 25 minutes.

Peach or Apple Coffee Cake

Lianne van Leyen

Original Source: Unknown

Peach or Apple Pinwheel Coffee Cake

Topping:
1/3 cup lightly packed brown sugar
1 tsp cinnamon

Cake:
14 oz / 398 ml can peach halves drained or
1 cup diced fresh peaches or apples
1 ½ cups flour
1 ½ tsps baking powder
¾ tsp salt
1/3 cup shortening
1 cup sugar
1 egg
1 tsp almond extract
1 cup sour cream
½ tsp baking soda


To make the topping, combine brown sugar and cinnamon. Set aside.

Cut one peach half into 6 slices. Set aside. Dice remaining peaches. Drain thoroughly.

Combine flour, baking powder and salt. Stir well. Cream shortening, sugar, egg and almond extract in a large bowl on medium speed of electric mixer until light and creamy. Mix baking soda with sour cream. Add to creamed mixture alternatively with dry ingredients, blending lightly after each addition. Fold in drained diced peaches.

Spread half of the batter into greased and floured 9 inch springform pan. Sprinkle with half of the topping. Cover with remaining batter and topping. Arrange reserved peach slices to form a pinwheel in the centre of the cake.

Bake at 350F for 60-70 minutes. Serve warm or cool.