When my mom was craving dessert, which didn't happen often, she one day pulled out a pudding recipe. I had never had truly homemade pudding and one from Great Grandma Splonskowski definitely not. So I helped mom make the homemade warm pudding and now each winter I crave the yummy recipe and attempt to make it just like Great Grandmas.
Chocolate Pudding
1c. milk
3/4tsp. sugar
1 3/4T. cornstarch
1 1/2T. sweetened cocoa
dash of salt
1 egg white
3T. milk
1/2 tsp. vanilla
Boil 1c. milk. In a medium bowl add sugar, salt, cornstarch, cocoa, and egg white and mix well. Add 3T. more milk to powder mixture. When milk is boiled, mix slowly into mixture and constantly whisk mixture. Put the mixture back into the kettle and boil for 1 minute. Take off stove and add vanilla. Pour into cups and serve immediately.
*NOTE: You can also serve it cold as well. This recipe only make 2c. pudding so if you are making this recipe for a family, I would double or triple it.
Tuesday, February 14, 2012
Tuesday, January 17, 2012
Soup Sundays
In our family you could always bet on chicken noodle soup for lunch following church on Sundays. The tradition was started by both of my Grandma's, which each of their recipes being a bit different but equally amazing! I always loved soup in winter but summer it was a bit hard to bear.
Well, winter finally came to Chicago so what a better recipe to make but chicken noodle soup and not just any noodle soup, but homemade rivel soup!
Rivel soup was always my favorite chicken noodle soup both my grandma's made. Even my mom's was amazing! We would always get to help them make the rivels (which I learned are hard to do so no wonder they asked us kids to help!).
I also ventured into making my chicken broth from a chicken, something I've never attempted before.
Recipe: (broth)
1 whole chicken
Water
Pepper
Salt
1 whole Onion
1 Carrot
1-2 stalks Celery
1 Bayleaf
Cinnamon (secret family ingredient)
(noodles/rivels)
2 eggs
1-2T. water
Flour
Directions: Put whole chicken in large pot with a lot of water, covering most of the chicken. Add in the bay leaf, onion, carrot, celery, and spices. Boil chicken for ~3-4 hours or until chicken falls off bone. Take chicken out of water when finished. Taste broth and season with more spices if necessary.
Mix the two eggs and water together. Add flour until the dough is stiff.
Make dough into very small balls, the size of a pencil eraser. Bring the broth to a boil and add in the rivels. Cook until noodles are done.
Serve and Enjoy!! It's best eaten with kuchen, especially prune :)
Stayed tuned for recipes of what to do with the chicken as well as kuchen recipes!
So just like each Sunday eating with my family becoming closer together, the soup warmed my heart just like my family does. I've learned that family recipes are not just about the tradition it has brought about with our family but the emotions that come with it.
Well, winter finally came to Chicago so what a better recipe to make but chicken noodle soup and not just any noodle soup, but homemade rivel soup!
Rivel soup was always my favorite chicken noodle soup both my grandma's made. Even my mom's was amazing! We would always get to help them make the rivels (which I learned are hard to do so no wonder they asked us kids to help!).
I also ventured into making my chicken broth from a chicken, something I've never attempted before.
Recipe: (broth)
1 whole chicken
Water
Pepper
Salt
1 whole Onion
1 Carrot
1-2 stalks Celery
1 Bayleaf
Cinnamon (secret family ingredient)
(noodles/rivels)
2 eggs
1-2T. water
Flour
Directions: Put whole chicken in large pot with a lot of water, covering most of the chicken. Add in the bay leaf, onion, carrot, celery, and spices. Boil chicken for ~3-4 hours or until chicken falls off bone. Take chicken out of water when finished. Taste broth and season with more spices if necessary.
 |
| My broth after the chicken was removed. |
Mix the two eggs and water together. Add flour until the dough is stiff.
Make dough into very small balls, the size of a pencil eraser. Bring the broth to a boil and add in the rivels. Cook until noodles are done.
Serve and Enjoy!! It's best eaten with kuchen, especially prune :)
 |
| The finished product and oh so yummy! |
Stayed tuned for recipes of what to do with the chicken as well as kuchen recipes!
So just like each Sunday eating with my family becoming closer together, the soup warmed my heart just like my family does. I've learned that family recipes are not just about the tradition it has brought about with our family but the emotions that come with it.
Saturday, January 7, 2012
Holiday vacation
Sorry everyone! I just wanted to post a quick note saying that my blog is gone it's just that with all the family holidays etc... time has gotten away from me, but don't worry I'm starting up next week! Stay tuned for homemade rivel soup! It reminds me on Sunday dinners after church...
Happy New Year!
Happy New Year!
Saturday, December 17, 2011
Holiday treats galore :)
When the holidays came around, I always knew I could count on my mom as well as Aunt Alicia to make some family recipes. Most of our cookies are easy to accomplish so I decided to embark on some of the harder ones...candies! My mom would always make caramels as well as carmel corn and Aunt Alicia and Grandma Braun would make fudge.
The best part of making these today is that I was able to do it with my friend Elizabeth and a fellow blogger herself (coppertopkitchen.blogspot.com). Elizabeth made a few great cookie recipes as well and the pictures below will show how wonderful they were. It wouldn't be the holidays without making treats with friends and family!
RECIPE:
Carmel Corn
16c. popped popcorn
2 sticks butter
2c. cream
2c. brown sugar
1/2c. corn syrup
1t. salt
1/2tsp. soda
1tsp. vanilla
Combine butter, cream, brown sugar, corn syrup, and salt together. Boil for 5 minutes. Pull immediately off heat and add soda and vanilla. Pour over popcorn and mix well. Bake at 250 degrees for 1 hour stirring every 15 minutes.
Aunt Alicia's Fudge
2c. sugar
2T. heaping cocoa
2c. cream
1/2c. dark corn syrup
1tsp. vanilla
Mix sugar and cocoa together in a large kettle. Add cream and syrup and bring to a boil over medium high heat. Turn down to medium and cook until 245 degrees or soft ball stage.
Immediately remove from heat and add vanilla. Keep stirring until cooled. Add a tsp of cold water while stirring to help cooling process. Pour either into a pan or form into little balls.
Carmels
Here are a few sneak peek pictures of Elizabeth's cookies, Russian tea cookies and White Chocolate Pomegranate Cookies. Remember visit her blog coppertopkitchen.blogspot.com
Merry Christmas and Happy Holidays from my family and enjoy some of our heirloom recipes :)
The best part of making these today is that I was able to do it with my friend Elizabeth and a fellow blogger herself (coppertopkitchen.blogspot.com). Elizabeth made a few great cookie recipes as well and the pictures below will show how wonderful they were. It wouldn't be the holidays without making treats with friends and family!
RECIPE:
Carmel Corn
16c. popped popcorn
2 sticks butter
2c. cream
2c. brown sugar
1/2c. corn syrup
1t. salt
1/2tsp. soda
1tsp. vanilla
Combine butter, cream, brown sugar, corn syrup, and salt together. Boil for 5 minutes. Pull immediately off heat and add soda and vanilla. Pour over popcorn and mix well. Bake at 250 degrees for 1 hour stirring every 15 minutes.
Aunt Alicia's Fudge
2c. sugar
2T. heaping cocoa
2c. cream
1/2c. dark corn syrup
1tsp. vanilla
Mix sugar and cocoa together in a large kettle. Add cream and syrup and bring to a boil over medium high heat. Turn down to medium and cook until 245 degrees or soft ball stage.
Immediately remove from heat and add vanilla. Keep stirring until cooled. Add a tsp of cold water while stirring to help cooling process. Pour either into a pan or form into little balls.
 |
| They turned out perfect! |
2c. sugar
2c. cream
1 1/4c. corn syrup
1/4c. butter
1tsp. vanilla
1/2tsp. salt
Combine sugar, cream, corn syrup, and butter over low heat stirring constantly until sugar is dissolved. Turn unto high heat until it boils and then turn down to medium. Stir constantly until mixture reaches 245 degrees or soft ball stage and take off heat immediately. Add salt and vanilla.
Pour into greased pan. When starting to cool, cut into small squares so indentations will be made.
*Note: Do not pour caramels into parchment paper in pan. It will stick on paper as I soon learned.
Here are a few sneak peek pictures of Elizabeth's cookies, Russian tea cookies and White Chocolate Pomegranate Cookies. Remember visit her blog coppertopkitchen.blogspot.com
Merry Christmas and Happy Holidays from my family and enjoy some of our heirloom recipes :)
Sunday, December 4, 2011
Comfort food
Each family has a comfort food that you can always count on to satisfy your cravings. Germans have a tradition of cooking a lot with noodles as well as cream. One of my favorite dishes is cream noodles. After my mom would mix up a batch of bread dough, she would follow it with my grandma's recipe for noodles for dinner that night.
This recipe is very easy to make and with a few simple changes, it's even easier. The actual noodle recipe is bread dough (that's a separate entry for when I'm feeling more adventurous). I've substituted and used frozen bread dough. You can also use biscuit from a can as well.
MMMMMMM Get ready for a wonderful dinner surprise!
RECIPE:
2c. cream
1 potato, cut
1 bayleaf
1-2tsp pepper
1-2tsp salt
1/2 onion, chopped
Approximately 20-30 noodles
Pour cream into large kettle. Add in potato, onion, salt, pepper, and bay leaf. Cut dough into small pieces and roll into one inch noodles. When cream is boiling add in noodles putting enough space in between noodles as they will expand.
Cover pan with lid and cook until all cream is cooked into the noodles (~15 minutes). The noodles will be large and crunchy on one side and fluffy on the other.
Serve and Enjoy!
This recipe is very easy to make and with a few simple changes, it's even easier. The actual noodle recipe is bread dough (that's a separate entry for when I'm feeling more adventurous). I've substituted and used frozen bread dough. You can also use biscuit from a can as well.
MMMMMMM Get ready for a wonderful dinner surprise!
RECIPE:
2c. cream
1 potato, cut
1 bayleaf
1-2tsp pepper
1-2tsp salt
1/2 onion, chopped
Approximately 20-30 noodles
Pour cream into large kettle. Add in potato, onion, salt, pepper, and bay leaf. Cut dough into small pieces and roll into one inch noodles. When cream is boiling add in noodles putting enough space in between noodles as they will expand.
Serve and Enjoy!
Wednesday, November 30, 2011
What to do with leftovers...
After my Grandma has cooked for all the children and grandchildren on Thanksgiving, there is still plenty of leftovers. After each holiday, when needing something easy, quick, and scrumptuous to make, we could always count on Grandma to make a large pan of turkey pot pie.
For all of you wondering what to do with your Thanksgiving leftovers, here is a great recipe that warms the house and is yummy too.
Turkey Pot Pie:
Recipe:
Pie Dough
1/2c. shortening
1 1/2c. flour
1/2t. salt
~1/2c. water
Mix shortening and flour together along with salt. Add in water until it's soft and can be formed into a dough.
Filling:
2 carrots
3 celery stalks
1 small onion
Chop the above vegetables together.
Melt 2T. Butter into a pan and add in chopped vegetables. When they are soft, add in 2c. chicken broth and bring to boil. Add in 3c. cut potatoes. Cook until soft.
In another pan, add in 2c. turkey, 3T. flour and 1/2c. milk until warm.
Add turkey mixture into veggie mix. Put mixture into 9in. pie pan. Cover with pie dough.
Bake at 425 degrees for about 30 minutes or until brown.
For all of you wondering what to do with your Thanksgiving leftovers, here is a great recipe that warms the house and is yummy too.
Turkey Pot Pie:
Recipe:
Pie Dough
1/2c. shortening
1 1/2c. flour
1/2t. salt
~1/2c. water
Mix shortening and flour together along with salt. Add in water until it's soft and can be formed into a dough.
Filling:
2 carrots
3 celery stalks
1 small onion
Chop the above vegetables together.
Melt 2T. Butter into a pan and add in chopped vegetables. When they are soft, add in 2c. chicken broth and bring to boil. Add in 3c. cut potatoes. Cook until soft.
In another pan, add in 2c. turkey, 3T. flour and 1/2c. milk until warm.
Add turkey mixture into veggie mix. Put mixture into 9in. pie pan. Cover with pie dough.
Bake at 425 degrees for about 30 minutes or until brown.
Tuesday, November 15, 2011
Pigs in the Blanket
Earlier this week our secretary at work was saying how cabbage was on sale, which got me inspired to make a great family recipe--Pigs in the Blanket. Both of my Grandmas made this dish, but with varying ingredients. I used to only eat the meat and rice as I hated the cabbage, now the cabbage is the best part.
Now I must admit, I modified the recipe a bit. I'm not a stay at home and it's difficult to make a dish like this while working. I instead decided to use my crock pot to make the dish. I also wanted to be a bit healthier so I decided to use brown rice instead.
RECIPE:
1 pound hamburger
1/2c. uncooked white rice or 1/2c. partially cooked brown rice
salt and pepper
~1/2tsp. cinnamon
1/4 onion
1 can tomato soup
1 cup water
Cabbage leaves
Mix hamburger, rice, salt, pepper, onion, and cinnamon together.
Form into balls and place in cabbage. Wrap meat into cabbage tightly and place in crock pot.
Add a few pieces of cabbage leaves. Pour can of tomato soup over the cabbage rolls. Add 1 cup of water as well. Cook 4 hours in crock pot or on stove until cabbage leaves are tender and hamburger cooked.
Eat and Enjoy!!
NOTE: The crockpot worked great and I would definitely do it again. This is such a great easy family recipe, perfect for the fall. The brown rice was great and no difference compared to the white rice was noted.
RECIPE:
1 pound hamburger
1/2c. uncooked white rice or 1/2c. partially cooked brown rice
salt and pepper
~1/2tsp. cinnamon
1/4 onion
1 can tomato soup
1 cup water
Cabbage leaves
Mix hamburger, rice, salt, pepper, onion, and cinnamon together.
Form into balls and place in cabbage. Wrap meat into cabbage tightly and place in crock pot.
Add a few pieces of cabbage leaves. Pour can of tomato soup over the cabbage rolls. Add 1 cup of water as well. Cook 4 hours in crock pot or on stove until cabbage leaves are tender and hamburger cooked.
Eat and Enjoy!!
NOTE: The crockpot worked great and I would definitely do it again. This is such a great easy family recipe, perfect for the fall. The brown rice was great and no difference compared to the white rice was noted.
Subscribe to:
Posts (Atom)