Posted by: marthabernie | July 25, 2016

CORN SOUFFLE

I have made this recipe without the egg, adding only a little baking powder to help it rise.  It comes out more like a corn pudding.

I have also added a third egg to this recipe and it really puffs up like a souffle.  The recipe below is the one a co-worker gave me years ago after an office pot luck.  If you love corn, you will love this recipe and you can make it year round.  It makes a wonderful side dish in the winter!

CORN SOUFFLE

1 stick of butter, melted

2 cup sour cream

2 eggs

1 15 oz can corn niblets (drained)

1 can creamed corn

1 box Jiffy corn muffin mix

Mix everything together and pour into a greased 8 x 8 pan.  Bake at 350 degrees for 30 to 40 minutes or until lightly browned on top.

ENJOY!

 

Posted by: marthabernie | July 24, 2016

Sweet corn ice cream

Another use for summer sweet corn:

Sweet corn ice cream

Posted by: marthabernie | July 23, 2016

SANGRIA SLUSHIE

I love home made sangria and I love the texture and ice in a slushie.  Here is a recipe I found in Rachael Ray’s Magazine:

SANGRIA SLUSHIE

1 cup dry red wine, such as Pinto Noir

3/4 cup giner ale

12 oz. mixed frozen berries

3 tablespoons triple sec

2 tablespoons finely chopped fresh ginger

In a blender, mix all ingredients until slushy

Makes 4 servings.

Posted by: marthabernie | July 23, 2016

Lemon Cake with Blueberry Sauce–not so homemade

I actually turned the oven on last night, late, to make a lemon pound cake; I am going to try this cake soon:

Lemon Cake with Blueberry Sauce–not so homemade

Posted by: marthabernie | July 21, 2016

Easy Pulled Pork Sandwiches

It’s really hot in L.A. again…over 100 degrees each day where I live…I put the slow cooker away a couple of weeks ago but it’s time to get it out again!

Easy Pulled Pork Sandwiches

I never would have thought to combine blackberries with poppy seeds…

Blackberry Poppy Seed Muffins. New Music From Nat Jenkins And The Heartcaves.

Posted by: marthabernie | July 20, 2016

mind blowing carrot cake truffles

For carrot cake lovers:

mind blowing carrot cake truffles

Posted by: marthabernie | July 19, 2016

Raw vegetable slaw with creamy garlic dressing

A variation on traditional cole slaw:

Raw vegetable slaw with creamy garlic dressing

Posted by: marthabernie | July 18, 2016

Pizza Bianca

I make all my own pizza dough with various recipes in the bread machine, but here is an alternative:

Pizza Bianca

Posted by: marthabernie | July 18, 2016

Pineapple rum macadamia upside down cake

Here is an interesting variation on pineapple upside down cake:

Pineapple rum macadamia upside down cake

Posted by: marthabernie | July 17, 2016

Cherry Clafoutis

This works with any fruit, fresh or canned, but I prefer using the fresh fruit in season:

Cherry Clafoutis

Posted by: marthabernie | July 16, 2016

Lemon baked doughnut recipe

I used up the last of my frozen Meyer lemon juice the other day, wish I had some for this recipe; I would have used a little of it in place of the lemon zest:

Lemon baked doughnut recipe

Posted by: marthabernie | July 15, 2016

A Recipe for Chocolate Cake with Salted Caramel

I love salted caramel!

A Recipe for Chocolate Cake with Salted Caramel

An interesting recipe for cinnamon rolls:

Quick Cinnamon Rolls and an Ingenious German Quick Dough Recipe made with Fresh Curd Cheese

Posted by: marthabernie | July 14, 2016

Strawberry Lemon Ginger Pie. New Music From Manwomanchild.

We have about 6 more weeks of local strawberries, so I am trying out new recipes…

Strawberry Lemon Ginger Pie. New Music From Manwomanchild.

This recipe has quite a few steps, but just look at the results!

Healthier buckwheat pastry kiwi tartlets recipe and baking perfectionitis syndrome?

Posted by: marthabernie | July 12, 2016

Loaded Baked Potato Salad

I always start with my mother’s recipe for potato salad and go from there, adding things like bacon crumbles and chives.  This recipe takes it a little bit further:

Loaded Baked Potato Salad

Posted by: marthabernie | July 12, 2016

Jagerschnitzel with Mushroom Gravy and Bacon

Something to try with pork tenderloin:

Jagerschnitzel with Mushroom Gravy and Bacon

Posted by: marthabernie | July 11, 2016

Vice Versa Cookies 

Have a look at this cookie recipe; you have to follow the link to get the basic cookie dough recipe:

Vice Versa Cookies 

Posted by: marthabernie | July 9, 2016

Summer Corn Salad with Feta

Here is another recipe fro a corn salad:

Summer Corn Salad with Feta

Posted by: marthabernie | July 8, 2016

Raspberry Cheesecake Bites – No Bake

This is a no-bake recipe:

Raspberry Cheesecake Bites

Posted by: marthabernie | July 8, 2016

German Potato Salad with Dill

This is one of those potato salad recipes that works warm, at room temperature, or chilled:

German Potato Salad with Dill

Posted by: marthabernie | July 7, 2016

Apfel Pfannkuchen (German Apple Pancake)

I love anything with apples!

Apfel Pfannkuchen (German Apple Pancake)

Posted by: marthabernie | July 7, 2016

Herbed Pappardelle with Asparagus & Burrata

I love using fresh pappardelle.  Here is a great recipe:

Herbed Pappardelle with Asparagus & Burrata

Posted by: marthabernie | July 5, 2016

Old Fashioned Lemon Icebox Cake (No Bake)

This is a no-bake recipe:

Old Fashioned Lemon Icebox Cake

Posted by: marthabernie | July 4, 2016

Red, White And Blue Shortcake

One more for the 4th of July:

Red, White And Blue Shortcake

These are the kinds of recipes I love seeing…those handed down generation after generation:

40’s Music and Cooking With Mama Keown: Fluffy Banana Nut Cake

Posted by: marthabernie | July 4, 2016

SPICED PLUM CRUMBLE

Large, dark plums are in the stores now and are very sweet this year.  Despite the drought in California, the summer fruit this year is good.  Here is a recipe that uses plums (or just about any stone fruit, I think):

SPICED PLUM CRUMBLE

3/4 pound plums, pitted and sliced into thin wedges

1/2 cup sugar

1/2 teaspoon Chinese five spice powder

1 teaspoon fresh lemon juice

1/3 cup old fashioned rolled oats

4 tablespoons butter, diced

2 tablespoons plus 1-1/2 teaspoons flour

In bowl, toss plums with 2 tablespoons sugar, five spice powder and lemon juice.  Divide among 4 small ramekins.  In bowl, using fingertips, mix oats, butter, flour and remaining 6 tablespoons sugar with a pinch of salt; sprinkle on plums.  Bake at 425 degrees F until topping is golden and juices bubble, 15 to 18 minutes.  Makes 4.

Posted by: marthabernie | July 3, 2016

Honey Lemon Chicken

Something to try over the holiday weekend….

Honey Lemon Chicken

Posted by: marthabernie | July 3, 2016

MALTED S’MORES ICE CREAM

I am all for easy and quick desserts when it is hot.  Take a look at this take on S’mores:

MALTED S’MORES ICE CREAM

1/2 cup mini marshmallows

1 pint vanilla ice cream, softened

1/4 cup malted milk powder

3 graham crackers, crumbles

chocolate syrup

On parchment lined baking sheet, bake marshmallows at 425 degrees F  until just golden brown, 1 to 2 minutes.  In a large bowl, mix ice cream with malted milk powder.  Using rubber spatula, fold in graham crackers and cooled marshmallows.  Freeze until firm, at least one hour.  Divide among bowls and drizzle with chocolate syrup.  Serves 4.

Posted by: marthabernie | July 2, 2016

GRILLED CARROTS WITH CARROT TOP SALSA VERDE

I am always looking for interesting, new ways to prepare veggies.  This recipe caught my attention because of the use of the carrot tops, and I often grill on my stove top with my favorite grill pan.

GRILLED CARROTS WITH CARROT TOP SALSA VERDE

You need 1-3/4 pounds thin carrots, peeled, plus 3 tablespoons chopped carrot greens.  Also 6 tablespoons of extra virgin olive oil, 2 tablespoons each of chopped fresh parsley and basil, one clove garlic, chopped; one teaspoon lemon zest, plus one teaspoon lemon juice; and one teaspoon red wine vinegar.

Preheat grill to high.  Brush carrots with one tablespoons oil.  Grill, turning until tender, 10 to 15 minutes; season.  In food processor, coarsely puree remaining ingredients, season.  Drizzle over carrots.  Serves 4 to 6.

 

Posted by: marthabernie | July 1, 2016

RED FRUIT SALAD WITH BALSAMIC VINEGAR & BASIL

Here is another variation on the balsamic vinegar and strawberry recipes I have been posting and basil adds an interesting flavor:

RED FRUIT SALAD WITH BALSAMIC VINEGAR & BASIL

2 tablespoons balsamic vinegar

1 tablespoon sugar

1 pound cherries, halved and pitted

1 pound strawberries, hulled and quartered

10 medium fresh basil leaves, sliced finely

1 pound red grapes, halved

6 oz raspberries

In a small bowl, whisk the vinegar and sugar until the sugar dissolves.  Arrange the cherries in the bottom of a trifle dish or medium bowl.  Top with the strawberries; sprinkle with half the basil.  Top with the grapes, then the raspberries.   Drizzle with the balsamic mixture; sprinkle with the remaining basil.

 

Posted by: marthabernie | July 1, 2016

More on Pickled Strawberries

If you did not see yesterday’s recipe for quick pickled strawberries, have a look.  The flavor is amazing and when the strawberries are gone, the pickling “brine” can be used as a great base for a light, fruity salad dressing.

In the meantime, here is one more recipe for pickled strawberries which uses less sugar and more vinegar.  Have not tried this one yet but thought I would post it while strawberries are in season.

QUICK PICKLED STRAWBERRIES – A Second Recipe

1 pound ripe but firm strawberries, hulled, halved or quartered if large

1-1/2 cups white balsamic vinegar

1/4 cup sugar

2 tablespoons kosher salt

Place strawberries in a one quart heatproof jar.  Bring vinegar, sugar, salt and 2/3 cup water to a boil in a small saucepan over medium heat, stirring to dissolve sugar and salt.  Pour over strawberries, let cool, cover and chill.

Strawberries can be pickled up to 5 days ahead, keep chilled.

PS.  I put about half a cup of the strawberries from yesterday’s recipe in the middle of half a cantaloupe this morning and it was WONDERFUL!  They are also recommended for a spinach strawberry salad, muddled with mint and gin, soda and lime for a refreshing cocktail; spooned over ice cream for a sundae; blended into a gazpacho; used as a garnish to raw oysters, and added to salsa for fish tacos.  The possibilities are endless!

 

Posted by: marthabernie | July 1, 2016

Quaker School Site, Philadelphia, PA – 2013

P1000121The building was no longer there in Independence National Historical Park,  but the sign above explained the Quakers’ role in early education.  The park was beautiful but very hot and humid, even early in the morning when I took these photos.

P1000123

P1000124

P1000128

Posted by: marthabernie | July 1, 2016

EASY CORN FRITTERS

I am always looking for things to do with fresh corn in the summer….

EASY CORN FRITTERS

3 eggs, separated

1-2/3 cups fresh corn kernels (from about 3 ears)

1/4 cup flour

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

1/4 cup vegetable oil

Beat egg whites in a glass or metal bowl until stiff peaks form.  Stir together corn, egg yolks, flour, salt and cayenne in a large bowl, then fold in egg whites.  Heat oil in a large nonstick skillet over medium heat.  Working in batches of 4, drop 2 tablespoons of corn mixture per fritter into oil without crowding skillet.  Cook until golden brown on underside, about 2 minutes.  Gently flip fritters over and cook until golden brown and cooked through, 2 to 3 minutes more.

 

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