Macaroni and Cheese Bake!!!

Ingredients:

8 oz. Munster cheese – grated

16 oz. cottage cheese

4 oz. milk

Zest of 1 lemon

Handful of fresh chives

Handful of fresh cilantro

½ red onion – sliced

3 cloves garlic – chopped

Dash of ground nutmeg

Dash of black pepper

1 cup Italian style bread crumbs

1 tablespoon lemon juice

1 lb. of your favorite macaroni

Drizzle of Olive oil

Butter

Preheat Oven 325 degrees:

In a food processor combine the cottage cheese, grated Munster cheese, chives, cilantro and milk and process until smooth.  Add the lemon zest, salt and pepper to taste and a dash of ground nutmeg to the mixture.

Heat a frying pan with a drizzle of olive oil.  Add the onion and garlic and sauté until the onion is soft.  Add the bread crumbs and lemon juice and sauté for another minute or two.

Prepare the macaroni as directed and drain.

Prepare a baking dish with a rub of butter and olive oil.

Place the macaroni in the baking dish add the mixture from the food processor; toss and top with the sautéed bread crumbs.

Bake 20-25 minutes.

This is a perfect side dish.

With Love,

Catherine

xo

Shortbread and Dried Fruit Bars!!!

Not long ago, Living the Gourmet received a special request for a sweet  treat by one of our dearest readers, Petronela, author of the blog, Why I Wake Up Every Day.

We’ve been toiling in our kitchen to come up with a dessert and I must say, I think Mom and I have outdone ourselves with this one. 

Try it & love it!!

Shortbread and Dried Fruit Bars!!!

For Shortbread Crust you will need:

5 tablespoons unsalted butter, melted

1 cup AP flour

½ cup white sugar

1 teaspoon vanilla extract

For Dried Fruit Bar filling you will need:

1 cups dried apricots

½ cup water

¼ cup sugar

1/3 cup mixed berry marmalade

Handful of chopped walnuts

Handful of dark chocolate morsels

1 tablespoon honey


Preheat Oven 350 degrees:

Line the button and sides of a baking dish with foil.  

Combine all ingredients needed for the shortbread crust and pressed down on the button of the prepared dish.  Bake for about 20-25 minutes of until edges are slightly golden.

In a small saucepan, boil dried apricots with water and sugar.  Remove from heat, let cool and then finely chop apricots.  


In a small bowl, mixed together the apricots with the berry marmalade, walnuts, chocolate and honey.  Spread over the shortbread crust and set aside.

Repeat the directions for the Shortbread crust.  
Cover the berry mixture with another shortbread crust.  Pat down and bake once more for about 20-25 minutes.

Let cool completely on a cooling rack before serving.  Enjoy!!

With Love,

Catherine & Tammy♥ 

Creamy Chives & Garlic Dip!!!

Ingredients for Dip:

1 clove garlic

1 handful cilantro

1 handful chives

4 ounces cream cheese

¼ cup milk

Red pepper flakes to taste

Salt to taste

In the food processor, combine all ingredients and pulse until creamy.  Serve with your favorite fruits and vegetables!  Enjoy!!!

With love,

Catherine & Tammy♥

Easy and Delicious “Kicked-Up” Brownies!!!

Ingredients:

1 box of brownie mix

½ cup sugar

1 tbs. cocoa powder

2 eggs

4 tbs. butter - softened

½ cup flour

1 tbs. butter

¼ cup cool black coffee

1 tsp. vanilla

Topping:

1 tbs. brown sugar

6 sheets of graham crackers

3 tbs. butter

Handful of salted pretzels

Preheat Oven 325 degrees:

Preparing the Topping:

In a food processor place the brown sugar. graham crackers, pretzels and butter.  Process a few times until crumbly.

For the Brownies:

In a bowl combine the brownie mix, cocoa powder and flour.

In a mixing bowl combine the butter and sugar and mix until smooth and fluffy.

Add the eggs, vanilla, orange marmalade and black coffee to the butter and sugar and mix.

On a slow speed add the dry ingredients and mix until well combined.

Butter your baking pans and place some of the topping on the bottom of the pan.  Fill with the brownie batter and place topping on top.

Bake for an 8x8 pan 50 – 52 minutes or until set.

These are a real treat.

With Love,

Catherine

xo

Delicious Oven Roasted Stuffed Chicken!!!

Ingredients:

4 lb. whole chicken

For the Stuffing:

Healthy handful of Italian parsley

4 cloves garlic

15 saltine crackers

1 tablespoon orange marmalade

Zest of 1 lemon

Juice of 1 lemon

Drizzle of olive oil

Rub for Chicken:

½ tsp hot curry

Juice of ½ lemon

½ tsp brown sugar

Dash of salt

Dash of black pepper

1 tablespoon of olive oil

Preheat Oven 350 degrees:

Clean chicken and pat dry.

In a food processor combine all of the ingredients for the stuffing and give a few good chops.

In a small bowl combine all of the ingredients for the rub and stir with a spoon.

Gently separate the skin from the meat and with stuff the stuffing under the chicken skin.

Rub the rub all over the outside of the chicken.

Place on a rack in a baking dish.  Fill the bottom of the baking dish with a cup of water.

Bake for about 20 minutes per pound or until juices run clear from the thigh.

This chicken is so good for any night of the week.

With Love,

Catherine

xo

Sweet Chicken with Crushed Tomatoes Sauce and Spaghetti!!!

Ingredients:

10 boneless chicken thighs

29 oz. can of crushed tomatoes

4 cloves garlic – chopped

Handful of fresh Italian parsley – chopped

3 stalks celery – sliced

1 Spanish onion – sliced

Dashes of cinnamon

Dashes of nutmeg

Dashes of ground cumin

Dashes of ground cloves

Dashes of ground ginger

Dashes of Cardamom

Salt to taste

Juice of 1 lime

2 tablespoons of honey

Olive oil for drizzling

1 lb. of your favorite spaghetti

Season the chicken on both sides with the spices.

Heat a large frying pan with a drizzle of olive oil.   Add the chicken and sauté on both sides to give the chicken a nice color.  Add the lime juice.

Add the celery, onions, parsley and garlic and continue to sauté gently.  When the onions become transparent and a good color add the chopped tomatoes and continue to simmer gently on low.

Add the honey and stir while gently simmering.

Prepare the spaghetti as directed.

Prepare a serving platter with a drizzle of olive oil.  Plate the spaghetti and top with the sauce and chicken and another little drizzle of olive oil.

This sauce is slightly sweet and delicious with the chicken.

With Love,

Catherine

xo

Ricotta Roll-Ups!!!

Ingredients:

For the Filling:

32 oz. of ricotta

1 tablespoon of sugar

1 tablespoon of capers plus 1 tablespoon of caper juice

Zest of 1 lemon

1 egg

¼ cup grated Romano cheese

Dash of red pepper flakes

Dash of salt

Dash of black pepper

1 lb. of lasagna noodles

Prepare the lasagna noodles as directed.  Drain, cool and set aside.

Combine all of the above in a food processor and process until smooth.

For the Sauce:

4 cloves of garlic

1 tablespoon of capers plus 1 tablespoon of caper juice

Sprigs of fresh oregano or 1 tsp. of dried oregano

½ bunch of Italian parsley

1 pint of cherry tomatoes

1 sweet roasted red pepper plus tablespoon of pepper juice

Zest of ½ lemon

½ tsp. of salt

Dash of red pepper flakes

Olive oil – for drizzling

Grated Romano cheese

½ cup of chicken broth – for the pan

In a food processor combine the garlic cloves, capers plus caper juice, leaves of fresh oregano or dried oregano, Italian parsley, roasted red pepper plus pepper juice, cherry tomatoes and a drizzle of olive oil.

Heat a frying pan and add the sauce and simmer on low for about 15 – 20 minutes while rolling the lasagna.

To Roll the Lasagna:

 Preheat Oven 325 degrees:

In a baking pan lay the lasagna noodle flat.  Spoon the filling the length of the noodle and then roll.

Top the noodles with the sauce and fresh grated Romano cheese and a drizzle of olive oil.

Fill the bottom of the pan with the ½ cup of chicken broth.

Bake 20-25 minutes.

This is a light and tasty meal served with a side salad.

With Love,

Catherine

xo

Delicious ~ Banana Bread!!!

Ingredients:

2 ½ cups flour – sifted

½ cup butter

2 eggs

1/3 cup brown sugar

2/3 cup sugar

1 tsp cinnamon

½ tsp nutmeg

1 tsp baking powder

1 tsp baking soda

3 medium ripe bananas

2 tablespoons orange marmalade

1 tsp. vanilla

¼ cup honey

Preheat Oven 325 degrees:

In a mixing bowl combine butter, brown sugar, sugar, vanilla, and eggs and mix until smooth.

Add the bananas, orange marmalade and honey.

In a separate bowl sift together the flour, baking soda and baking powder. 

With the mixer on low, slowly add the sifted ingredients to the wet ingredients.

Butter a loaf pan and add the batter.

Bake for about 60-65 minutes or until the toothpick test comes out clean.

This is delicious banana bread, perfect with tea or coffee.

With Love,

Catherine

xo


~COOK EAT SHARE~

Hearty Beans and Marinated Pork Loin!!!

Hearty Beans!!!

Ingredients:

3-4 pieces of pork or bacon 

Ground Cumin

Salt

Black pepper

Molasses’s

28 oz. can of baked beans

29 oz. can of black beans - drained

4 cloves garlic – chopped

½ cup wine

½ Spanish onion – sliced

1 Jalapeño – grilled with seeds

2 bay leaves

1 tablespoons brown sugar

1 pint grape tomatoes

Grill the onion and set aside.

Grill the Jalapeño, slice it and set aside.

Heat a large frying pan with the pork pieces or bacon slices. 

Drizzle molasses’s on the pork or bacon as it is sautéing.  Add dashes of ground cumin to the meat and continue to sauté to a grilled color.

Add the baked beans, black beans, garlic, grilled jalapeño, bay leaves and onions.

Process the tomatoes in a food processor.  Give a few good chops leaving the tomatoes slightly coarse.

Add the tomatoes, wine, brown sugar, drizzle of molasses and dashes of salt and pepper.

Simmer the beans on low for 30-35 minutes.

This is a hearty side dish.

With Love,

Catherine

xo

Marinated Pork Loin!!!

6-8 lb. boneless pork loin – sliced thin

For the Marinade:

½ Spanish onion – sliced

1 lemon squeezed – quartered with skin

¼ cup vinegar

¼ cup water

5 cloves garlic – sliced

1 tablespoon sugar

1 tablespoon capers plus caper juice

½ bunch of Italian parsley – chopped

Whole cloves

½ tsp. ground cinnamon

½ tsp. black pepper

2 star of anise

½ tsp. salt

¼ cup wine

1 cup of black coffee

3 tablespoons of olive oil

Place all of the ingredients for the marinade in a pot.  Place the pork slices in the marinade and leave refrigerated for one to several hours.

Heat a griddle and place the marinated pork to grill on both sides.

This is a great dish for grilling.

With Love,

Catherine

xo

Fresh Tomato Sauce with Sardines!!!

Ingredients:

2 pints cherry tomatoes

4 pieces of sweet roasted red peppers – plus a little pepper juice

4 cloves if garlic

1 bunch of scallions

1 bunch of Italian parsley

1 jalapeño with seeds

3¾ oz. can of sardines in oil

¼ cup wine

½ cup chicken broth

29 oz. can of cannellini beans – rinsed and drained

Salt to taste

Dashes of red pepper flakes to taste

Olive oil

Grated Romano cheese

1 lb. of favorite noodles

In a food processor combine the cherry tomatoes, roasted red peppers - plus the pepper juice, garlic, parsley, scallions, jalapeño and a drizzle of olive oil.  Give a few good chops leaving the mixture slightly course.

Heat a large frying pan with a drizzle of olive oil and add the mixture from the food processor.  Simmer gently on low.

Add the sardines with the oil.

Add the chicken broth and the wine and continue to simmer gently on low.

 Add the seasonings and the rinsed and drained beans.

Prepare the noodles as directed.

Drizzle a little olive oil on a platter.  Plate the noodles topping with the sauce and a drizzle of olive oil.  Finish with grated Romano cheese.

This is a wonderful way to prepare these fresh ingredients.

With Love,

Catherine

xo

Sour Cream Cake with Grape Sauce!!!

Ingredients:

For the Cake:

3 cups flour – sifted

1 ½ cups sugar

1 tablespoon baking powder
1/2 cup butter

1 tsp. baking soda

4 eggs

1 tsp. vanilla

1 ½ cups sour cream

Preheat Oven 350 degrees:

Sift flour, baking powder, baking soda and set aside.

In the bowl of an electric mixer combine the butter, sugar, eggs and vanilla; mix until light and fluffy.

At a low speed, beat in flour mixture alternately with the sour cream.  Mix this until smooth.

Place batter into a buttered and flour dusted baking pan.  Bake 45-50 minutes or until toothpick test comes out clean.

Grape Sauce:

2 cups red grapes

2 star of anise

Dashes of ground cloves

Dashes of cinnamon

Dashes of nutmeg

1 ½ cups sugar

¼ cup wine

¼ cup water

Juice of ½ an orange

Place all of the above ingredients in a sauce pan and simmer on low until the sauce slightly thickens.

Cool sauce down and drizzle over cake.

This is a light and fluffy cake and perfect served with fresh whip cream and the grape sauce.

With Love,

Catherine

xo

“Kicked Up” ~ Spinach Lasagna!!!

Ingredients:

For the Sauce:

3 bunches of scallions

7 cloves garlic

Healthy handful of Italian parsley

½ cup chicken broth

35 oz. can - crushed tomatoes

Dash of salt

Pinch of sugar

Dash of dried oregano

Dash of red pepper flakes

Dash of black pepper

Olive oil

In a food processor combine the parsley, garlic cloves and scallions.  Give a few good chops to process leaving slightly coarse.

Heat a frying pan with a drizzle of olive oil.  Place the mixture from the food processor in the heated frying pan and sauté until fragrant.  Add the chicken broth and continue to gently simmer on low for a minute or two.

Add the crushes tomatoes and all the seasonings and continue to simmer on low while preparing the lasagna.

For the Lasagna:

½ Spanish onion - sliced

10 oz. box of frozen chopped spinach

1 cup Italian style bread crumbs

4 cloves garlic - chopped

32 oz. ricotta cheese

16 oz. mozzarella – shredded

Grated Romano cheese

2 eggs

Dashes of red pepper flakes

Dashes of black pepper

Olive oil

Heat a frying pan with a drizzle of olive oil.  Add the sliced Spanish onion to sauté and become slightly golden.  Remove and set aside.

Add the chopped spinach to defrost and sauté. 

Add the chopped garlic and bread crumbs, seasonings and another drizzle of olive oil and sauté until the garlic is fragrant.  Add the Spanish onion to the spinach and bread crumbs.

In a food processor combine the ricotta cheese and eggs and process until smooth.

Prepare the noodles as directed.

Preheat Oven 325 degrees:

Layering:

In a baking pan, drizzle a little olive oil over the bottom of the pan.

Lay one layer of noodles.  Spoon the ricotta mixture over the noodles, the spinach mixture over the ricotta and shredded mozzarella and grated Romano cheese and the sauce.

Lay another layer of noodles in the opposite direction and continue the buildings process, leaving enough mozzarella to sprinkle over the top.

Bake for 30-35 minutes.  Let the lasagna rest for about 15 minutes before cutting.

This is a hearty and delicious meal for any night of the week.

With Love,

Catherine

xo

A Simple Sweet Mixed Fruit Bake!!!

Nothing quite compares to the rustic smell of apples cooking with butter.  Add a sprinkle of sugar here, a drizzle of berry sauce there, and what you have in the end is pure magic!!

Mixed Fruit Bake

By Tammy Pappas

Prep Time: 12 minutes

Bake Time: Approximately 25 minutes

For Mixed Fruit Bake you will need:

2 pears – peeled, cored and sliced

5 apples – peeled, cored and sliced

Zest of 1 lemon

Juice of ½ lemon

¼ cup white sugar

2 tablespoons unsalted butter

For Berry Sauce you will need:

1 cup of your favorite preserve (I used ½ cup cherry and ½ cup mixed berry)

For Brown Sugar Topping you will need:

½ cup all-purpose flour

¼ cup plus 1 tablespoons dark brown sugar

1 tablespoon white sugar

A sprinkle of cinnamon

2 tablespoons unsalted butter, melted

In a large bowl, combine apples, pears, lemon zest, and lemon juice.  Toss together.  Then cook down in a large saucepan with butter and sugar over medium heat until the apples are soft and just slightly golden, about 8-10 minutes.

In a small sauce pan, heat a cup of your favorite preserve until its consistency changes to a light sauce.

For the brown sugar topping, combine flour, dark brown sugar, white sugar, and cinnamon with the melted butter mix until a soft crumble forms.

Preheat oven to 345 degrees F.

In a buttered pie dish, spread out the apple and pear mixture.  Drizzle the berry sauce over the apples and then top it off with the brown sugar crumble.  Bake for about 15 minutes.  Enjoy!!

With love,

Tammy♥ and Catherine

Roast Turkey Breast!!!

Ingredients:

8 lb. turkey breast   - with bone

1 lemon

1 tablespoon butter

Rub:

½ tsp. smoked paprika

¼ tsp. garlic powder

¼ tsp curry powder

¼ tsp. ground oregano

Juice of ½ lemon

2 tablespoons olive oil

2 tablespoons maple syrup

Preheat Oven 325 degrees:

Clean turkey and pat dry.  Rub turkey down, inside and out with a ½ lemon. 

Rub the turkey down with a pat of butter.

Combine all of the ingredients for the rub.  Rub turkey down with this rub both under the skin and over the skin.

Make a tent of aluminum foil to place over the turkey.

Place turkey on a rack in the baking pan and bake 2 ¾ - 3 hours.

Fill the bottom of the pan with water and keep refilling the water at the bottom of the pan as it dries up.

The breast must reach an internal temperature of 170 degrees F.

This turkey breast is moist and delicious.

With Love,

Catherine

xo

Roast Pork Shoulder!!!

Ingredients:

8 lb. pork shoulder

Rub:

Whole bulb of garlic

1 tsp. smoked paprika

1 tsp.  ground cumin

1 tsp. hot curry

Juice of 1 lime

¼ cup apple cider vinegar

1 tsp. brown sugar

¼ tsp. salt

2 cups chicken broth

Preheat Oven 325 degrees:

In a food processor combine the cloves of garlic, smoked paprika, ground cumin, hot curry, brown sugar, and salt and apple cider vinegar.

Process this mixture into a paste.

Rub this mixture under the pork skin and in all of the creases.

Place pork on a cooking rack in a baking pan.

Place the chicken broth in the baking pan.  Refill the pan with water as the broth dries up.

Cook uncovered for the first half hour.  Then place an aluminum foil tent over the pork.

Cook roast for 35 – 40 minutes per pound at 325 degrees.

This is a comforting and hearty meal.

With Love,

Catherine

xo

Italian Style Stuffed Artichokes!!!

Ingredients:

4 large artichokes

½ lemon

1 tsp. of salt

Stuffing:

2 oz. can of anchovies – in olive oil

5 cloves of garlic

2 cups Italian style breadcrumbs

Juice of ½ lemon

¼ cup fresh grated Romano cheese

Handful of fresh Italian parsley

Dashes of red pepper flakes

Olive oil

½ cup of chicken broth

¼ cup of wine

Preparation of Artichokes:

Place the artichokes in a large pot with a tsp. of salt and the ½ of lemon.  Bring this to a boil and let simmer on low for 5-10 minutes.

Drain and let the artichokes cool. 

Pound the artichokes down on the counter to open the artichoke up.  Snip the tips of the artichoke leaves and cut the stems of the artichokes.

In a food processor combine the anchovies with the olive oil, lemon juice, garlic cloves, breadcrumbs, lemon juice, Romano cheese, fresh parsley, a dash of red pepper flakes and a few drizzles of olive oil.  Process this mixture with a few good chops.

Stuff this mixture between each leaf with a teaspoon.  Top each artichoke with more grated Romano cheese and a drizzle of olive oil.

Preheat Oven 350 degrees:

Place in a heavy frying pan with the chicken broth and wine.  Bake 25-30 minutes.

These are delicious and fun to eat.

With Love,

Catherine

xo

Easy ~ Garden Fresh Tomato Sauce with Anchovies!!!

Ingredients:

1 quart of grape tomatoes

7 gloves of garlic

1 bunch of fresh Italian parsley

½ sweet onion

2 oz. can of anchovies in olive oil

½ cup of chicken broth

¼ cup of wine

Pinch of sugar

10 of your favorite olives - halved

Dashes of - red pepper flakes

Dashes of - Black pepper

Dashes of – Salt

Dashes of – dried oregano

Olive oil

1 lb. of your favorite macaroni

Fresh grated Romano cheese

In a food processor place the tomatoes, garlic, onion, fresh parsley and anchovies with the oil.  Give a few good chops leaving the mixture slightly coarse.

Heat a large frying pan with a drizzle of olive oil and add the mixture from the food processor to simmer on low for about 15 minutes. 

Add the chicken broth and the wine and continue to simmer on low.  Add all of the seasonings and the halved olives and continue to simmer on low.

Prepare the macaroni as directed.

Drizzle olive oil on a serving platter and plate the macaroni.  Top with the sauce and freshly grated Romano cheese.

This is easy, delicious and satisfying.

With Love,

Catherine

xo

Spinach & Feta Quiche!!!

Ingredients:

For the Flaky Crust:

2 cups all-purpose flour – sifted

6 tablespoons butter

¼ cup grated Romano cheese

7-8 tablespoons water

1 tsp. lemon juice

Sift the flour. Add the cheese and mix. Cut the butter into the flour. Work the butter into the flour with your fingers, until crumbly.

Add the water and lemon juice and mix with a rounded knife or spoon to make a manageable dough.

Turn the dough out on to a lightly flour surface and knead until all cracks in the dough are gone. Cover the dough and let it rest for about 20 minutes in a cool place.

On a lightly floured surface, roll the dough out to fit an 8 inch pie plate.

For the Filling:

6 eggs – beaten

1 cup milk

Dashes of salt

Dashes of black pepper

10 oz. box of frozen creamed spinach – thawed

4 oz. of feta cheese

4 oz. of grated Romano cheese

In a food processor combine the eggs, milk, feta, Romano cheese and creamed spinach.

Preheat Oven 350 degrees:

Place the pie crust in the oven for 10-15 minutes; cool before filling.

Fill the pie crust with the quiche mixture and let bake 35-45 minutes until the egg mixture is set.

This is a delicious lunch or light dinner with a beautiful side salad.

With Love,

Catherine

xo

A Happy Birthday ~ Strawberry Shortcake!!!

Happy Birthday to You!!!

Happy Birthday to You!!!

Happy Birthday Dear Daughter!!!

Happy Birthday to You!!!

For One of the Sweetest Angels ~ My Dear Daughter ~ Strawberry Shortcake!!!

Ingredients:

2 quarts fresh strawberries – cleaned and halved

1 pint heavy cream or whipping cream

For the Shortcake:

To make a bigger stack of shortcakes double this recipe. (I did)

2 cups all-purpose flour - sifted

1 tablespoon baking powder

4 tablespoons butter

¾ cups light cream or buttermilk

4 – 5 tablespoons sugar

Preheat Oven 350 degrees:

Sift flour, baking powder and sugar into a bowl. Cut in the butter. Work the batter with your fingers. Add the cream or buttermilk and stir gently and quickly until dough is formed.

Flour a surface and knead the dough gently until no creases are left.

Roll out the dough to about ½ inch thickness. Place on parchment paper or a buttered cookie sheet.

Bake about 20-25 minutes - until slightly golden.

Let cool, then cut the biscuits in half through the center; making a top and bottom half.

Whip the cream with a tablespoon of powdered sugar.

Sandwich the strawberries and whip cream between the layers of biscuit to build your cake.

This cake is a fun a delicious way to celebrate a birthday for a princess!

With Love,

Catherine

xoxo

Onion Soup!!!

Ingredients:

3 Spanish onions – diced

4 cloves of garlic – chopped

1 bunch of Italian parsley – chopped

4 tablespoons of butter

½ tsp. of black pepper

10 cups of chicken broth

Sliced of fresh bread

Shredded mozzarella

Grated Romano cheese

In a sauce pot melt the butter with the onions, garlic and parsley. Sauté on low until the onions are soft and becoming transparent.

Add the chicken broth and black pepper and continue to simmer on a low heat for approximately 30 minutes.

Heat a griddle and butter the bread slices and toast to a golden color.

Place the bread in a soup bowl. Add the Romano cheese and the mozzarella. Top with the soup and serve.

This is hearty and very delicious.

With Love,

Catherine

xo

Easy Apple Crumble!!!

Ingredients:

6 medium size apples – sliced and halved

2 cups all-purpose flour

4 tablespoons butter

1 tsp. baking powder

¾ cup sugar

½ cup milk or sour milk (1 tsp. vinegar to milk and let stand 10-15 minutes)

Preheat Oven 350 degrees:

Dust the sliced apples with flour and place in a buttered baking dish.

Sift all of the dry ingredients into a bowl. Cut the butter into the dry ingredients and work the butter into the dry ingredients with your fingers.

Add the milk and gently work into the dry ingredients. Place the dough loosely on top of the apples.

Bake until a slightly golden color is achieved. Approximately 35-40 minutes.

This is a happy ending to a meal served with whip cream or ice cream.

With Love,

Catherine

xo

Sour Milk Oven Fried Chicken!!!

Ingredients:

Quartered chicken breasts

3 cups all-purpose flour

Seasonings for flour: smoked paprika

Chili powder

Garlic powder

Curry powder

Black pepper

2 cups milk – plus 2 tablespoons vinegar – let milk sit for 10-15 minutes.

Vegetable oil for drizzling

Preheat Oven 400 degrees:

Clean chicken pieces and pat chicken dry with paper towels to remove moisture. 

Set two shallow bowls one with the sour milk mixture and one with the flour plus seasonings to taste.

Dip the chicken piece first in the flour then in the sour milk and back in the flour.

Place chicken in a baking dish and drizzle with the vegetable oil.

Bake chicken for 15 minutes at 400 degrees. Reduce oven temperature to 350 degrees to finish the cooking process, about another 30-35 minutes depending on the chicken pieces.

Do Not! turn chicken over during the process, you will damage the coating.

This chicken is a wonderful version of oven fried chicken.

With Love,

Catherine 

xo