Interesting Find – Rehrucken Pan

Years ago while vacationing in Door County, Wisconsin I purchased a Rehrucken Pan at a local gift shop. The pan came with a recipe for an almond cake, one that I have made over and over. Today I made a different version with orange extract instead of almond extract and again with amazing results. These cakes are so easy to make, mix in one bowl and pour into the pan and the nonstick pan makes clean up a breeze. It is a great pan to add to your assortment and it makes amazing cakes. Below is the recipe I used for my orange cake but you can also Google Rehrucken pan recipes and find many more. Here is the Amazon link to purchase a Rehrucken pan

Orange Rehrucken Cake

Ingredients

  • 1 1/4 cups sugar
  • 1 egg
  • 1 1/2 teaspoon orange extract
  • 1 tablespoon grated orange zest
  • 2/3 cups milk
  • 1 1/2 cups flour
  • 1/2 teaspoon baking powder
  • 1 stick butter, melted
  • turbinado sugar

Instructions

  1. Preheat oven to 350 degrees. Grease and flour Rehrucken pan. In a mixing bowl beat together the sugar, egg, orange extract and milk. Mix in the flour and baking powder, mix well. Slowly add the melted butter. Mix well. Pour into prepared pan. Sprinkle with turbinado sugar. Bake for 38 – 40 minutes until golden brown. Remove and place cake on cooling rack, after 10 minutes invert cake out of the pan. Sprinkle with confectioners sugar, if desired prior to serving.

Cheers to 2020! The Top Recipes of 2019

Every year, I like to look at my stats, numbers of readers and I am always interested to see what my readers are making, baking and sharing.

Here are the most popular recipes from this blog in 2019:

Layered Crab Dip

Ingredients

  • 12 ounces cream cheese, softened
  • 2 tablespoons Worchestershire sauce
  • 1/2 medium onion, grated
  • 1 teaspoon fresh squeezed lemon juice
  • 2 tablespoons mayonnaise
  • 1/2-3/4 cups seafood cocktail sauce
  • 12 ounces jumbo lump crabmeat
  • 2 tablespoons minced Italian parsley

Instructions

  1. Assemble dip in the following order; spread on a serving plate

    Layer 1 – cream together the cream cheese, Worcestershire sauce, onion, lemon juice and mayonnaise; spread on serving plate.

    Layer 2 – spread cocktail sauce over cream cheese layer.

    Layer 3 – Spread crabmeat over cocktail sauce.

    Layer 4 – Top with minced parsley

    Cover and refrigerate until ready to serve.

Apple Brandy Pork Chops

Servings 2

Ingredients

  • 2 tablespoons vegetable oil
  • 1 large shallot, diced
  • 1 apple, sliced (I use Honeycrisp)
  • 2 1-inch thick pork chops, bone-in
  • 1/3 cup apple brandy
  • 1/2 cup heavy cream
  • 2 tablespoons Italian parsley, minced
  • salt and pepper

Instructions

  1. Preheat oven to 350 degrees. In a medium ovenproof skillet ( I used my cast iron skillet) heat over medium to medium-high heat, add oil. When hot, add shallots and apples. Cook stirring frequently until shallots are soft and apples are golden, remove from skillet. Salt and pepper chops on both sides, add to hot skillet and cook until golden brown on both sides. When brown, remove from skillet. Add brandy to skillet and deglaze pan, stir in cream and 1/2 of the parsley. Bring to a boil. Add chops, apples, and shallots. Place skillet in preheated oven and bake 45 minutes. Remove from oven, top with remaining parsley and serve. I served with egg noodles, would also be terrific to serve with a wild rice mix.

  2. Notes

    Serving more than 2? This amount of sauce would be perfect for 4 pork chops, if serving more, double the amount of shallots, apples,brandy and cream amounts, bake in a 9 x 13 baking dish.

Mussels with White Wine and Bacon

Ingredients

  • 1 2 lb. bag of mussels (serves 2)
  • 5 slices thick cut bacon, diced
  • 1 medium onion, minced
  • 4 cloves garlic, minced
  • 3 scallions, sliced, white and green portions
  • 1/2 teaspoon red pepper flakes
  • 3 cups white wine

Instructions

  1. In a large dutch oven, over medium heat, cook bacon until crisp.  Remove bacon from pan.  Add onion and garlic to bacon fat, cook 4 – 5 minutes or until the onion is transparent.  Add scallions and red pepper flakes.  Add wine and bring to a boil.  Boil 1 minute, add mussels, cover and cook 5 – 6 minutes or until the mussels have opened. Top with reserved bacon pieces.  Serve with baguette slices.

Italian Rolls

Ingredients

  • 1 package active dry yeast
  • 1 1 /4 cups warm water
  • 3 3/4 cups unbleached flour
  • 2 teaspoons kosher salt
  • olive oil for brushing on top of rolls

Instructions

  1. If using a food processor – stir the yeast into the water and let stand for 10 minutes.  Put flour and salt in processor bowl, turn processor on and slowly add the water, if the dough is too dry, add a bit more water until it forms a ball.  Let processor knead the dough for approx. 4 minutes. 

    If using a mixer – repeat the steps above using the paddle attachment, once incorporated use the dough hook and knead for approx. 4 minutes

    If by hand – stir the yeast into the water and let stand for 10 minutes in a large bowl.  Stir in flour, one cup at a time – add the salt.  Using your hands; incorporate all of the flour, turn out on to a floured surface and knead until smooth and elastic – 8 – 10 minutes.

    Place dough in a greased bowl, let rise until double, approx. 1 hour.  Turn dough onto a floured board, divide dough into 10 equal portions, make each roll into a ball. Brush each dough ball with olive oil.  Cover the dough balls and let rest for 10 minutes.  Flour a baking sheet.  Make a deep indentation with the side of your hand in each roll down the middle, place the roll indentation side down on floured baking sheet, repeat with all of the rolls.  Cover rolls and let rise for another hour.  Preheat oven to 425 degrees. Oil another baking sheet, after they have risen, place rolls indentation side up on this sheet,   Bake rolls for 15 – 18 minutes or until golden brown.  To make a crisp crust, spray water three times into the oven during the first 10 minutes of baking.

Butterflied Grilled Shrimp

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4

Ingredients

  • 1 pound shrimp, shell-on
  • 1/4 cup white wine
  • 2 tablespoons chopped Italian parsley
  • 1/4 cup olive oil
  • 1/2 lemon squeezed
  • 1 lemon cut in half
  • 1/8-1/4 teaspoon dried red pepper flakes
  • salt and pepper

Instructions

  1. Cut the shell of the shrimp, carefully de-vein and butterfly shrimp; using a paring knife make an incision from the tail to the opposite end. Do not cut all of the way through. Place in a large baking dish. Combine white wine, red pepper, parsley, olive oil  juice of 1/2 lemon,and salt and pepper. Drizzle over shrimp. Let stand for 15 – 20 minutes. Heat grill to medium high heat. Place shrimp on the grill, cook 4 minutes and flip to other side for approx. 3 minutes until shrimp is opaque. Grill the lemon halves. Remove shrimp to a platter with the grilled lemon halves. Squeeze grilled lemon over shrimp prior to serving. Serve with melted butter or your favorite cocktail sauce.

I look forward to another wonderful year of cooking and entertaining!

Pumpkin, Walnut and Pear Strudel

I brought this Pumpkin, Walnut and Pear Strudel to an Oktoberfest this past weekend and received many accolades.  I have had this recipe for years and decided this it would be perfect for this event.  It is quick to prepare since it uses frozen puff pastry.  The finished strudel has a flaky sugar-crusted pastry enveloping a delicious pear, pumpkin and walnut filling. This not only makes a great Octoberfest dessert but one to keep on hand for Thanksgiving Day.  A unique and delicious way to celebrate everything pumpkin!

Pumpkin, Walnut and Pear Strudel

Servings 12

Ingredients

  • 1 package frozen puff pastry (2 sheets)
  • FILLING
  • 2 cups peeled and diced pear
  • 1 cup solid pack pumpkin
  • 3/4 cup packed brown sugar
  • 3/4 cup chopped walnuts
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • TOPPING
  • 1 egg beaten
  • 1/4 cup sugar
  • 1 teaspoon cinnamon

Instructions

  1. Thaw puff pastry sheets as directed on label.  Preheat oven to 375 degrees. Combine all of the filling ingredients.  Lightly dust work surface with flour. Spoon 1/2 of the filling in the center of each puff pastry sheet, make diagonal cuts in the outside portions of the puff pastry (see photo below) and starting at the top alternately place the pastry strips over the filling.  Seal top and bottom ends of the strudel.  Carefully place strudels on parchment lined baking sheet.  Brush each strudel with the beaten egg, combine cinnamon and sugar and sprinkle over each strudel.  Bake strudels for 30 - 40 minutes or until golden and puffed. Cool slightly on baking sheets.  Serve warm or at room temperature. 

Parmesan Panko Asparagus Fries

Looking for a new and quick vegetable dish?  Parmesan Panko Asparagus Fries are a great way to prepare asparagus that even your most reluctant  vegetable eater will find enticing.  I like to serve these with grilled hamburgers, easy to prepare and then pop in the oven when the burgers are going on the grill.  A winning combination.

Parmesan Panko Asparagus Fries

Ingredients

  • 1 bunch fresh asparagus
  • 1/2 cup flour
  • 1/2 cup finely grated Parmesan cheese
  • 1 cup Panko bread crumbs
  • salt and pepper

Instructions

  1. Preheat oven to 425 degrees.  Line a baking sheet with foil and spray with cooking spray.  In three shallow bowls place these in ingredients, bowl 1 - flour seasoned with salt and pepper, bowl 2 - eggs, well beaten, bowl 3 - Parmesan and panko crumbs.  Rinse asparagus, cut off tough stems.  Dip individual spears first in the flour, then in the eggs, them roll in the crumb mixture.  Place on prepared baking sheet.  Repeat until all spears have been coated.  Season all spears again with salt and pepper.  Bake for 10 minutes.  Remove and serve with your favorite dipping sauce, I served mine with ranch dressing. 

Everything Zucchini

Yes, it is that time of year, zucchini is abundant and I just love pulling out my recipes using zucchini.  The Chocolate Zucchini Bars are moist and oh so delicious.  The recipe makes a large sheet pan perfect for late summer get-together s.  Then a savory dish using ground beef and zucchini to create a basil filled pasta sauce, perfect for a quick dinner. 

Chocolate Zucchini Bars

Ingredients

  • 1 1/2 cups packed brown sugar
  • 1/2 cup sugar
  • 1/2 cup butter, softened
  • 1/2 cup canola oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 2 1/2 cups flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 5 tablespoons cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 4 cups packed grated zucchini
  • 1 cup semi-sweet chocolate chips
  • powdered sugar

Instructions

  1. Preheat oven to 325 degrees.  Grease and flour one 11 x 17 inch sheet pan. In a large mixing bowl, cream the sugars, butter, oil, eggs, vanilla and buttermilk.  Mix together the dry ingredients (flour,cinnamon, allspice, cocoa powder, soda and salt).  Slowly add the dry ingredients to the creamed mixture.  Stir in the grated zucchini.  Pour mixture into prepared pan and sprinkle the chocolate chips of the top.  Bake for 40 - 45 minutes or until a wooden pick come out clean..  Cool, dust with powdered sugar, if desired.  Cut into bars when cool.

 

 

Fettucine with Zucchini Sauce

Ingredients

  • 1/2 cup diced onion
  • 3 tablespoons chopped fresh parsley
  • 3 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 pound lean ground beef
  • 4 cups diced zucchini
  • 1 15 oz can tomato sauce
  • 2 tablespoons prepared pesto or fresh minced basil
  • salt and pepper, to taste
  • 1/4 - 1/2 teaspoon red pepper flakes
  • 1/3 cup heavy cream
  • 1 pound cooked al dente, fettucine
  • freshly grated Parmesan cheese

Instructions

  1.  In a large skillet, cook the onion, parsley and garlic in the olive oil for 5 minutes.  Add the ground beef and cook until the meat is cooked through. Add the zucchini and mix well.  Stir in the pesto or basil, tomato sauce, salt and pepper and red pepper flakes.  Cook over low heat for 20 minutes, stir frequently. Cook pasta according to package instructions for al dente.  Stir the heavy cream into the pasta sauce and heat through, taste for seasoning and adjust to your taste.  Drain pasta and toss with sauce.  Top with grated cheese. 

Candy Bar Hearts

I was pouring through my recipe box looking for that perfect Valentine treat.  Lately I am an advocate of a small sweet bite at the end of a meal.  I am really not a fan of a large piece of cake or anything with frosting thicker than the cake or cupcake.  With that in mind and having a bag of miniature candy bars (8.90 oz) for inspiration, I came up with Candy Bar Hearts.  I used a basic cookie recipe, chopped each mini candy bar into four pieces and add them to the dough.  So, one bite might be a Snickers bite, another a Milky Way in dark chocolate bite, or a Twix bite.  What a fun little sweet bite for your favorite Valentine(s).

Candy Bar Hearts

Servings 24

Ingredients

  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 1/2 cup unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 1/2 cup dark brown sugar
  • 2 teaspoons vanilla
  • 2 large eggs
  • 2 cups chopped assorted candy bars

Instructions

  1. Preheat oven to 350 degrees.  Line a 10 x 15 baking sheet with parchment.  Mix flour, baking soda and salt together.  In a mixing bowl, beat butter, shortening, and sugars.  Add vanilla and eggs.  Mix well.  Add flour mixture and mix until all of the dry ingredients are well incorporated.  Stir in the candy bar pieces.  Spread in prepared baking pan.  Bake 20 - 25 minutes, until golden brown.  Cool 10 minutes.  With a two inch heart-shaped cookie cutter cut out hearts.  (reserve the remaining bits left in the pan after cutting out the hearts, use to crumble on top of ice cream or just to snack on!)

 

Chicken Scampi

When it comes to quick meals for dinner, this recipe leads the pack.  It is so easy to prepare and the results are absolutely delicious.  Everyone will enjoy this fantastic chicken recipe.

Chicken Scampi

Ingredients

  • 1/4 cup butter
  • 1/4 cup olive oil
  • 1/4 cup chopped green onions
  • 2 cloves garlic, minced
  • juice of one lemon
  • 2 pounds boneless, skinless chicken breasts, cut into 1/2 inch pieces
  • salt and pepper, to taste
  • 1/4 cup minced Italian parsley
  • 2 tomatoes, chopped
  • buttered noodle

Instructions

  1. In a skillet, melt the butter and olive oil.  Add the green onions and garlic, cook for a few minutes until fragrant.  Add the lemon juice, chicken, salt, pepper and parsley.  Continue cooking over medium heat, stirring frequently, until chicken is cooked - this will take approx. 5 - 8 minutes.  Add tomatoes and heat through.  Serve over buttered noodles.

Pi Day (3.14) or Pie Day?

It’s Pi Day (3.14159265359) tomorrow – there is not better time to chef up a pie. Check out some of my favorite pie recipes below.  Time to celebrate Pi with Pie!

http://apassionforentertaining.com/cream-cheese-layered-pecan-pie/

 

http://apassionforentertaining.com/frozen-key-lime-pie/

 

apple-rye-crumble-pie

http://apassionforentertaining.com/apple-rye-crumble-pie/

 

cheesecake pie with fresh fruit topping

http://apassionforentertaining.com/cheesecake-pie-fresh-fruit-topping/

 

lemon custard ice cream pie

http://apassionforentertaining.com/lemon-custard-ice-cream-pie/

 

luscious lime pie

http://apassionforentertaining.com/luscious-lime-pie/

 

academy pie

http://apassionforentertaining.com/academy-strawberry-pie/

 

apaap

http://apassionforentertaining.com/blackberry-cream-cheese-pie/

 

Irish Coffee Ice Cream Pie

http://apassionforentertaining.com/irish-coffee-ice-cream-pie/

 

http://apassionforentertaining.com/wp-content/uploads/2015/03/milk-chocolate-bar-pie.jpg

 

Is It Time to Host a Brunch?

I think the answer is, yes!   The buds are on the trees, the days are getting longer, and it’s time to think spring and time for brunch.  The following menu is a sure fire hit – I have served them all numerous times and every time it is a success.  You can bake the Almond Puffs the day before.  The  Bacon Pops are so easy to do and I cannot tell you how many times I get asked for the recipe.  This was the recipe photo that Southern Living featured when naming me one of the top Southern Food Bloggers.  The casserole is easy to prepare the day before, bake in the morning, serve warm or at room temperature. I  recently served these three recipes with a bowl of fresh sliced fruit – it was a great combination.  Time to brew the coffee – it’s time for brunch.

 

 

almond puffs

Bacon pops 3

Carol's Overnight Brunch Casserole

Ingredients

  • olive oil
  • 8 cubes 1-inch cubed Tuscan style bread, crusts removed
  • 4 cups sliced mushrooms - use your favorite type(s)
  • 2 cloves garlic, minced
  • 6 cups fresh baby spinach
  • 4 oz. shredded Gruyere cheese
  • 1/2 cup grated Parmesan cheese
  • 8 eggs
  • 2 1/2 cups half and half
  • salt and pepper
  • 1 teaspoon minced fresh thyme

Instructions

  1. Grease one 9 x 13 inch baking dish.  Cube the bread. Toss the cubes with 2 tablespoons of olive oil, a pinch of salt and a few grinds of pepper.  Heat a large skillet over medium-high heat, cook the bread cubes in the skillet until toasted.  This will take about 8 minutes, stir frequently.  As soon as they are golden, remove and place in a a large  bowl.  In the same skillet add 2 tablespoons of olive oil and heat skillet over medium-high heat.  Add the mushrooms in one layer and let cook until they start to brown, about 3 minutes.  Do not turn or touch the mushrooms for the first 3 minutes - you want them to get crusty brown.  After 3 minutes stir and cook an additional 2 minutes.  Add the garlic, thyme and a dash of salt and pepper.  Cook 2 minutes, then add the spinach.  Continue cooking until the spinach is wilted.  Remove from the heat.  

    In the prepared pan layer 1/2 of the bread cubes, 1/2 of the Gruyere cheese, 1/2 of the Parmesan cheese and 1/2 of the vegetable mixture.  Repeat.  Combine the eggs and half and half - add 1/2 teaspoon salt and a few grinds of black pepper.  Pour over the ingredients in the pan.  Cover and refrigerate overnight.  

    In the morning, preheat the oven to 350 degrees.  Bring the casserole out of the refrigerator while the oven is heating.  Bake the casserole uncovered for 50 - 55 minutes or until puffed and golden brown.  Cool for 15 - 20 minutes prior to serving.  Serve warm or at room temperature.

Tiger Tears

If you are a fan of Thai food I am sure you have tasted a version of this recipe.  Basically it is sliced marinated steak served with a spicy chili dipping sauce.  One of our favorite local Thai restaurants serves this appetizer and every time we visit we order Tiger Tears.  I wanted to recreate Tiger Tears at home and experimented until I got the flavor combination that I thought was just right.  I sliced the sirloin prior to marinating and then quickly broiled the steak.  Delicious served with a side of romaine and carrots.

 

Tiger Tears

Ingredients

  • Marinade
  • 3 tablespoons fish sauce
  • 1 tablepoon soy sauce
  • 2 teaspoons sugar
  • 1 clove garlic, minced
  • 1/4 teaspoon coriander
  • freshly ground black pepper
  • Dipping Sauce
  • 5 tablespoons fish sauce
  • 4 tablespoons lemon juice, freshly squeezed
  • 1 teaspoon tomato paste
  • 3 teaspoons sugar
  • 1-2 teaspoons dried red chili flakes
  • 3/4 poound sirloin steak, thinly sliced
  • lettuce leaves
  • carrot shavings

Instructions

  1. Combine all of the marinade ingredients, pour over steak slices, refrigerate. 2 - 4 hours.  Combine all of the dipping sauce ingredients, set aside.

    When ready to serve, heat broiler, lay steak slices on a foil lined baking sheet.  Broil 1 minute per side.   Remove and serve with dipping sauce, lettuce and carrots.