half and half

German Apple Cake

The apples are absolutely delicious right now.  My favorite orchards are Rittman Orchards  and Bauman Orchards.  You can even pick your own apples.  I haven’t been able to talk the Butcher into this yet but I’m still hoping.  I had some apples and I decided to make this cake.  It is a definite winner!  The cream cheese frosting is the “icing on the cake”.

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Sausage quiche with hash brown crust

This recipe is one of my favorites.  It is easy to make.  It can be done up ahead of time.  You can serve it for breakfast, brunch, lunch or dinner. You can also tweak this recipe to your taste.

Sausage Quiche with hash brown crust

3 Cups shredded hash brown potatoes
1/2 stick of butter (1/4 cup)
Salt and pepper
12 oz. Hot Italian Sausage (or use your favorite) available at your ( local meat market)
6 jumbo eggs (available at your local butcher shop)
1/4 cup half and half
2 Cups shredded cheese
6 green onions (chopped)

Preheat oven to 375 degrees. Spray the bottom of a 9” pie plate with non-stick cooking spray. In a large glass bowl melt the butter in the microwave. Add the hash browns to the bowl with the melted butter. Add salt and pepper to taste. Mix well. Place in the pie pan. Press the hash browns on the bottom and sides of the pie plate. Place in the oven and bake 25 to 30 minutes until golden brown.

While the hash browns are cooking remove your sausage from the casings (wet, split casings with a knife and remove). Thoroughly cook the sausage in a skillet over medium heat. Remove the skillet from the burner and allow the sausage to cool. In the same bowl you mixed up the hash browns, whisk together eggs, half and half, cheese and green onions. Season with a little salt and pepper. Add the cooked sausage and mix well.

When the hash brown layer is cooked pour the mixture on top. Return it to the oven and cook for an additional 30 minutes. Cut into wedges and serve.

This is great to freeze and use for breakfast.

That’s all for this week—-From our Butcher Block to your Table

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Banana Nut Cake

We celebrated our son’s Birthday this week.  Joe requested Banana Nut Cake.  The most difficult thing about this cake was finding bananas ripe enough to make the cake.  I hope you enjoy this as much as we did.

Banana Nut Cake

3 bananas mashed (make sure they are yellow)
2 1/3 cups flour (I used 5 Roses flour) (available at your local meat market)
1 2/3 cups sugar
2/3 cups chopped walnuts
2/3 cup unsweetened applesauce
2/3 cup half and half
3 eggs
1 1/4 teaspoon baking soda
1 1/4 teaspoon baking powder
1 teaspoon salt

Preheat oven to 350 degrees. Grease and flour 2 round pans (9″) Mix flour, baking soda, baking powder and salt together. Beat all ingredients on low-speed, scraping bowl constantly 30 seconds. Beat on high-speed, scraping bowl occasionally 3 minutes. I beat this by hand and it turned out great. Divide the cake batter between the 2 pans. Place in the center rack of the oven and bake 35 minutes (Your oven may bake a little faster or a little slower). Test the cake by inserting a toothpick in the center of the cake. If it comes out clean your cake is done.

Cool in the pans for approximately 15 minutes. Then place parchment paper on 2 cooling racks and remove the cakes from the pans and allow to thoroughly cool on the cooling racks.

Icing

1/2 Banana mashed (make sure it is yellow but not over-ripe)
1/3 cup of softened butter
3 cups powdered sugar (you may use a little more or a little less)

Mix the mashed banana and the butter with a mixer. Gradually add the powdered sugar until it is a stiff consistency. Make sure the cake is thoroughly cool before icing the cake. Put some of the icing on the plate you are using to hold the cake. This will hold your cake in place. Place the first cake on the plate and ice the top of the cake. Place the second cake on top of the first and ice the top of the cake. Take icing on your knife (or whatever you are using to spread the icing) and ice the side of the cake–smoothing it out as you go. You will have a cake that looks great as well as tastes great.

 

Put chopped walnuts on the outside of the cake. The sweet icing with the salted nuts is a great contrast for the taste buds.

That’s all for this week. Until next time…From our Butcher Block to your Table.

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Shrimp Curry

I am a huge fan of Indian food. I had never attempted to make it at home before. I received a spice packet from karen’s spice kitchen. I make Chicken Tikka Masala and it was delicious. After that, I decided to make Shrimp Curry. I love International flavors. This is a Mauri-1gourmet meal you can make at home. The recipe can easily be doubled if you are entertaining.  Enjoy.

Shrimp Curry

1 pound uncooked shrimp (shell removed, sand vein cleaned and tail off)
2 Tablespoons Sunflower oil (Olive oil or peanut oil can also be used)
1/2 sweet onion, diced
2 Tablespoons minced garlic (or 3 cloves fresh garlic minced)
1 teaspoon ground ginger
1 teaspoon ground cumin
1 1/2 teaspoon ground turmeric
1 teaspoon paprika
1/2 teaspoon chili powder
14.5 oz. can of chopped tomatoes
14 oz. of half and half (coconut milk can be used)shrimp curry

In a 5 quart pan heat oil over medium heat and add onion. Cook for several minutes until the onion is translucent. Remove the pan from the heat and allow it to cool for 2 minutes. Add all of the spices to the pan with the onion. Put the burner on low and add the tomatoes and half and half. Cook at a simmer 10 to 12 minutes. Add the raw shrimp to the sauce and simmer about 5 minutes until the shrimp are thoroughly cooked. If you want you can use cooked shrimp, decrease cooking time to 1 minute. This can be served over rice with a fresh salad.

Enjoy the fresh produce at the area Farmers Markets. Until next time…From our Butcher Block to your Table.

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