Ellie's Peanut Butter Pie

So the tradition continues.

Back in 2015, when we moved into our house we got to know Ellie. Ellie was the sweetest woman, who lived in her home across from mine for over 70 years. She told me so many things about the history of our little forgotten neighbourhood. She sent over photos of my home shortly after it was rolled down the hill and into it's spot in 1974.

One year Ellie sent over her delicious Peanut Butter Pie. We loved it so much that she sent over the recipe. These errands helped me get to know her children.

After Ellie passed, she had wanted my oldest to buy her home but he wasn't ready yet, we did end up with several beloved mementos. Her home was quickly bought by the sweetest couple from Albania.

Over the years, as their family has grown, we've exchanged food during holidays. This year I sent ever Ellie's Peanut Butter Pie (excitedly made by my oldest daughter). We also sent over a photocopy of Ellie's handwritten recipe - because this recipe needs to continue to be made in Ellie's kitchen.

                                                                         

It is even more delicious than it looks!

Ellie's Peanut Butter Pie

Ingredients:

        3/4 cup Crunchy Peanut Butter

        1 cup Confectioner's Sugar

        3 cups Milk

        1 large Graham Cracker Crust

        2 boxes Vanilla Pudding (not instant)

        Whipped Topping

Directions:

1. Mix peanut butter with sugar until crumbly.
2. Cook vanilla pudding according to directions. (Use 3 cups milk instead of 4)
3. Let cool for a few minutes.
4. Spread 3/4 of the peanut butter / sugar mixture into the pie crust.
5. Pour hot pudding over this.
6. Cool.
7. Spread top with Cool Whip.
8. Sprinkle remaining 1/4 of crumb mixture on top.

Note:

• Can do this a day ahead.

Enjoy!

            Ingrid

Matthew's Sweet Potato Casserole

One of our favourite recipes, that became a Thanksgiving staple is this recipe for Sweet Potato Casserole. My oldest decided it was his responsiblity to make this whenever we want it. We just call this Matthew's Sweet Potato Casserole. Even my sweet potato haters love this recipe. No marshmallows come in contact with this perfect casserole.

Matthew's Sweet Potato Casserole

Ingredients:

        4 large Sweet Potatoes (approx. 2 1/2 to 3 lbs.)
        1/2 c Brown Sugar
        1/2 c Sugar
        1 tsp Cinnamon
        3/4 tsp Nutmeg
        2 Eggs, beaten
        1 c Pecans, coarsely chopped
        1/4 c Flour
        1/3 c Brown Sugar
        3 Tbs Butter, melted

Directions:

1. Preheat the oven to 350°.
2. Butter the bottom and sides of the casserole dish. Set aside.
3. Peel sweet potatoes, and cut into large chunks.
4. Place in a saucepan of salted water.
5. Bring the water to a boil over medium high heat, cover, and then turn down to medium low heat.
6. Boil for 20 to 25 minutes or until tender when poked with a fork.
7. Drain the water off the sweet potatoes and then place them in large bowl.
8. Mash the potatoes (we use our Kitchenaid).
9. Add the white sugar, 1/2 c brown sugar, cinnamon, nutmeg, and beaten eggs.
10. Stir until mixed evenly.
11. Pour the sweet potatoes into the buttered casserole dish.
12. Mix the pecans, flour, 1/3 c brown sugar, and melted butter together in a separate bowl.
13. Sprinkle on top of the sweet potatoes.
14. Place the sweet potatoes in the preheated oven.
15. Bake for 30 to 40 minutes.

Enjoy!

            Ingrid

Fastnachts

I had so many wonderful memories as a childhood with my folks. They made certain I always remembered them with fondness. One of my favourite memories was coming home from school on Shrove Tuesday to my Mom making these delicious donuts from her native Germany. She explained to me that fastnacht was made on Fastnacht (the night of fast0 in order to use up lard and flour prior to Lent. I don't think they lasted much past dinner, but then I don't think she made as many as I do.  

I only brought this tradition back to my family in the last few years and they look forward to it every year now. This time I was lucky to have my children home from school because of unused snow days so I could put them to work helping me knead, powder, deep-fry - wherever I needed the help in the hours long process.  

It was worth the time!

Fastnacht

Ingredients:

        2 1/2 cups Milk

        1/2 cup Shortening

        2 tsp Salt

        1/4 cup Warm Water, for proofing yeast (110 degrees)

        2 packets Active Dry Yeast

        9-10 cups Flour, sifted

        1 1/2 cup Sugar

        1/2 tsp Nutmeg

        6 Eggs, beaten

        2 quarts Vegetable Oil, for frying

        Powdered Sugar to dredge

Directions:

1. Scald the milk, add shortening and salt.
2. Cool milk until it is lukewarm.
3. In a small bowl, proof the yeast by adding the warm water to the yeast. 
4. Let stand 10 minutes.
5. Add yeast to milk mixture. Stir.
6. Gradually add 5 1/3 cups sifted flour, beating batter thoroughly.
7. Put in warm place and allow to stand until full of bubbles.
8. Mix sugar with nutmeg and combine with beaten eggs.
9. Stir into first mixture and remaining 3 2/3 - 4 2/3 cup flour.
10. Knead well, cover and let rise in a warm place for about 1 hour. 
11. Turn out lightly onto floured board and roll 3/4 inch thick.
12. Cut with a doughnut cutter or biscuit cutter, shaping into ball or make into twists.
13. Cover with a thin cloth and let rise on board until top is springy to touch of finger.
14. Drop into hot fat (375) with the raised side down, so the top side will rise while under side cooks. 
15. Drain on absorbent paper. 
16. Toss in confectioners sugar while still warm.

Yields 6 dozen.

Enjoy!

            Ingrid

Traditional Schweineschnitzel

Today is my Mom's birthday. Can you believe she would have been 93  Wow! Yes, I was an afterthought. In honour of my German Mom's day I thought I would post this recipe for Schweineschnitzel. We made it a couple of days ago for Octoberfest. No beer, sorry. Too many minors. 

Most of you are familiar with weinerschnitzel (breaded veal cutlet) but I'm not a fan of veal so I decided on this pork variation.

I turned out delicious!

Schweinschnitzel

Ingredients:

        4 Boneless Pork Chops

        1/2 c. Olive Oil (enough oil for meat to "swim")

          1/2 cup Flour, combined

        1 tsp Salt

        3/4 c. Plain Bread Crumbs

        2 Eggs

        Salt & Pepper, to taste

        2 Lemons

Directions:

1. Heat the oil in a large skillet at medium high heat.
2. Place each chop between two sheets of plastic and pound with the smooth side of a meat tenderizer until thin (1/4" - 3/8").
3. Lightly season both sides with salt and freshly ground black pepper.
4. Combine flour with 1/2 tsp of salt in a shallow bowl.
5. Beat the two eggs in a second shallow bowl.
6. Put the bread crumbs into a third shallow dish.
7. Season each cutlet with salt and pepper.
8. Dip both sides of each cutlet into flour mixture to coat.
9. Dip both sides of meat into eggs to coat.
10. Repeat with the bread crumbs, coating both sides. Be careful not to press the breadcrumbs into the meat.
11. Gently shake off excess breadcrumbs.
12. Don't let the schnitzel sit in the coating or they will not be as crispy once fried - fry immediately.
13. Place in hot oil (about 330 degrees) and cook on both sides until golden brown, about 2-3 minutes on each side.
14. Transfer briefly to a plate lined with paper towels.
15. Serve immediately with slices of fresh lemon and parsley sprigs or with your choice of sauce.
16. Serve with German spaetzle, buttered egg noodles, French fries, or German potato salad, and with a fresh leafy green salad.

Serves 4

Enjoy!

            Ingrid

Bacon Gouda Burgers

                                    

Bacon Gouda Burgers

We made this delicious burger for Memorial Day.  The recipe looks pretty simple but sometimes there are additional steps needed in order to properly prepare a dish.

In our case it involved covering the grates with foil to minimize drippage and grease fires.  Which, of course led to the grill over-heating and the grill cover in the cabinet below catching fire. The next step was the use of a fire extinguisher and the cleaning of the grill. Followed by airing out the house of the acrid smoke.

When the grill was cleaned off we continued bar-be-que-ing.  The end result was these perfect burgers.  Oh, the pot on the grill? The pasta cooked perfectly.

I'm sure you can probably get the same results without the fire.

Now on to the recipe.

Ingredients:

• Burgers:
• 
  
• 4 lbs Ground Beef
• 1 cup Bread Crumbs
• 4 Eggs
• 6 cloves Garlic, chopped
• 2 tsps Garlic Powder
• Salt and Ground Black Pepper, to taste
•  8 hamburger buns, split and toasted
• Toppings of choice
• 
  
• Filling:
• 
  
• 8 slices Bacon
• 3 cups Gouda Cheese, shredded
• 1/4 cup Parsley
• 1/4 cup and 2 Tbs Dijon Mustard
•  
• 
  
• 
  

Directions

1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
2. Drain the bacon slices on a paper towel-lined plate.
3. Cool and crumble into a bowl.
4. Stir in the gouda, parsley, and mustard. Set aside.
5. Place the ground beef into a mixing bowl with the bread crumbs, egg, chopped garlic, and garlic powder.
6. Season to taste with salt and black pepper.
7. Mix until evenly blended.
8. Form into very thin patties.
9. Divide the Gouda cheese filling on half of the patties.
10. Place the remaining patties on top.  
11. Preheat an outdoor grill for medium-high heat.
12. Lightly oil the grate.
13. Cook on the preheated grill until the patties are cooked to your desired degree of doneness, about 3 minutes per side for well done. Internal temperature should read 160 degrees.
14. Serve on hamburger buns with favourite toppings.

Enjoy!

            Ingrid