Cherry Cordial 🍒

 

I followed a recipe for black forest jam. I didn’t add coconut, so would that be cherry cordial?  

Notes:

*Once it heats at 210, it will boil over. 😳

*Careful when adding the whiskey, it makes jam very angry. 😳😳😳

*It helps to use a canning funnel.

*Careful when pouring, if jam gets on you, it burns 🔥and sticks. 😳😳🥺.

*The wrinkle method didn’t work.  I kept eating the little dots. I never saw a wrinkle. 😜

Recipe:

Ana's Peanut butter/banana cheesecake

3 cups of cookie crumbs.  (I used Marias, Mexican cookies.  1 roll=1 cup)
1 1/2 stick of butter. (not margarine)
1 cup creamy peanut butter
2 bricks of cream cheese
3 eggs  separated or not, however you wish.
1 can sweet condensed milk
I suggest you add about half cup sugar, mine didn't come out too sweet.
It was ok, I don't like too much sugar, but it could use a bit more sweetness.

I used 2 ripe plantains.  I suggest one more.
Butter for frying them, a
2 tsp corn starch
1/2 cup brown sugar
a hand-full of chocolate chips (I used white ones)
a squirt of vanilla

Bake at 375 degrees for about an hour.  check at 45 minutes.
I used a 9 inch spring form pan.

Do I need to explain the cookie crumb situation?  You know what to do with those..

You should have left the cream cheese and butter out at room temp for a while (You don't want them hard).  If you are like me, you forgot to leave them out, cheat.  Put the butter in the microwave for a few seconds to soften.  (common sense, I know)
Now mix all cheesecake ingredients, then use beater until they are all smoothed out.
There shouldn't be lumps.

Pour mix into the prepared pan with the crumbs.  Put foil around the outside edges of the pan, and place on a cookie sheet and then into the preheated oven.

Have something to eat; once you smell it baking, you will be hangry.

Once you had a snack, slice the plantains and fry carefully in the butter, flip them individually so they don't break, do not crowd them in the pan!  Plantains do not like crowding.  I had to fry them in groups, placing all done plantains in a container on the side.  Once all done, put a dab of butter in the pan, lower the heat.  Add brown sugar and about half cup water, mix well.  Mix the corn starch with about 1/4 cup water, and mix carefully in the brown sugar so it doesn't clump.  Clumps are for cat litter, not for food.  Add vanilla, and melt in the chocolate chips in mixing constantly.   You don't want to scorch at the bottom.  Once it is all creamy, add plantains and simmer on low heat for a bit.  Let them cool.

Taste plantains to make sure they are good..  add water as needed to make it just right, they may be too thick.  Taste another plantain..  Just in case.  Leave them on the stove, so they cool only a bit.

When the cheesecake comes out, let it cool a bit.  then top with the plantains cover loosely with foil and place in the fridge.

New age lentils

This was a recipe that started as something else.  it transformed as I went along.

1 1/2 pink or red lentils
4 1/2 cups water (I used 5 and it came out too watery)
1 small yellow onion
4 garlic cloves
1 tsp minced or grated ginger
1 fresh chile serrano.
1 1/2 TBSP salt  (you use salt to taste)
Lemon
1/2 brick of cream cheese
Pepper
Basil

Clean and rinse lentils, put in a pot, with water, onion, garlic, salt, ginger and chile (thin sliced) and a tsp salt.  (I suggest you add the cream cheese after it started boiling)
When the lentils boil, and start to soften, balance out the water and start adding salt, pepper and basil to taste.
Once they are done, you can serve it and add lemon to taste.
It is spicy, very spicy, but the cream cheese makes it smooth to taste. The red lentils boiled fast!  I mean the green ones take forever to boil.  The thing with the red ones is they became mushy fast, but it didn't matter, they taste great.
This makes approximately 6 servings of half a bowl.  Maybe a little more.

Pizza

This recipe makes 2 medium pizzas.  The crust is light and delicate, not heavy.  No worries, it didn't come out crunchy like a tostada either.


Crust Ingredients:


1 package dry yeast
2 tsps. sugar
1 cup warm water (hot off the tap)
1/4 cup lard (I used Crisco) It's about 2 heaping tsps.
3 cups of flour plus one for dusting
Olive oil


In a large bowl, combine the warm water, yeast, sugar and Crisco.  Mix and mix as best as you can.  Add 3 cups of flour and mix, leave one cup of flour on the side.  Once mixed kind of well, dust a surface with flour, and place the dough on that surface.  Knead well, slamming down the dough a couple of times. 

Use some olive oil to lightly coat a large bowl.  Place the dough in the bowl and cover loosely.  let it rise for about an hour.
In the meantime you can chop up your toppings.
In addition to the toppings, you will need

1 pound of shredded Mozzarella cheese
crushed garlic (optional)
Oregano
One can tomato paste
2 small cans of tomato sauce with or without spices.

Prepare the sauce.  Put all the tomato paste and sauce in a container and mix well, add some crushed garlic to taste, oregano and salt.  Taste test the sauce.  When ready, put aside with the toppings.

When the dough has risen, plop it onto the flour dusted surface by turning the bowl upside down.  Cut the ball in half and knead.  Make two balls and let them sit on the counter for about 10-15 minutes.  

Preheat the oven to 450 degrees.

After the balls sat there getting a bit puffy, then grab one, and smash it flat with your hand.  then squish it flat.  Then you can use a rolling pin to stretch it to the size of your pizza pan.  Coat the pizza pan with a light coat of oil.  Place the dough, which now should look like a large tortilla, on it.  

Make the edges look like a tiny curb, as if you wanted to keep the ingredients from sliding off.  then spread the sauce carefully onto the dough with a rubber spatula.  (or your hand if you like, just be gentle.

Add a light sprinkle of cheese, then arrange toppings evenly.  I added about 2 handfuls of each topping, then more cheese.  I liked adding oregano sprinkles on top of all that.  Then carefully paint some olive oil on the edges, and sprinkle the whole thing with garlic salt.

Place in the oven and keep a close eye, it cooks very quick.  Mine took about 10-12 minutes and it was golden.

Now do the same with the next pizza, and enjoy..

If 2 medium pizzas is too much for you, you can always take the second dough ball, cover it with a little bit of olive oil.  Put it in a freezer bag, press all the air out and seal.  Then you can freeze it. 

When you are ready to use it, leave in the fridge overnight.  Then take it out and let it become room temperature before using it.  I just made both, and one  is all gone now, they go fast!

Ana's Crustless Spinach Quiche

*All ingredients are an approximation, please don't stress over being exact

3 cups fresh chopped spinach
4 eggs
1 small can of sliced black olives
one onion, chopped
chopped garlic to taste (I used about half tsp)
1 cup milk
1 package of cream cheese
About half a cup of Parmesan cheese
some shredded jack and cheddar cheeses (I used about half a cup
If possible some chopped cooked bacon. (I used 2 strips)


Separate eggs in 2 different bowls, one with the whites and one with the yolks.
Put the chopped onion and garlic in a hot pan with a little olive oil, once cooked a little, add the spinach and the olives, let it cook in low heat while you heat the oven to 350 degrees and go back to the eggs.
Beat the egg whites until they are very thick and form peaks, then set aside.
Beat the yolks, the milk, cream cheese and Parmesan cheese with a mixer.
Use spices both in the pan and in the bowl.  I used Basil (about one teaspoon) some fresh thyme, about 4 leaves chopped, some salt and pepper and some Mediterranean spices (McCormick) to even it out.

Once the spinach is soft let it cool a little.  Then quickly mix it into the yolk mixture, add the bacon bits and then add the egg whites and fold them in carefully but quickly.

Place in a large pie pan (or a pyrex).   Top with the shredded cheese and bake in the oven for about 30 to 40 minutes.  I also put sliced tomatoes on top to make it pretty.  Keep an eye on it !
When the top is golden and you move it a bit and it doesn't wobble much anymore, it's ready.

When it's done let it set for about 15 minutes.

Juice

Here by popular request are my recipes for vegetable juices.
I used this juice because I wanted to clean out my system, I was bloated and felt huge.
I also don't eat many veggies, so this is great, I have never eaten so many veggies!
This juice has helped me get rid of a lot of the bloating.  It gave me a little gas at first but if that happens, take some baking soda with a  little water.

I use a small juicer, nothing fancy.

Green fuzzy Caterpillar drink
4 celery stalks
1 cucumber
2 apples
a bunch of kale
or a couple hand fulls of collard greens
2 carrots
add a squirt of lemon juice to taste
and sprinkle with some bottled hot sauce to taste

Vampire drink
1 large apple
2 carrots
1 large beet (I used 2 small ones)
2 celery stalks
1 bunch of spinach

I peel the apples because I don't know what kind of waxes and things they may have on the peel.  I also peel the cucumber, I am paranoid about what's on it.
Wash the celery stalks and carrots and greenery. 
Cut everything so all veggies fit your juicer. 

Juice everything, add ice and drink up.

Carrot Loaf

I have been juicing lots of fruits and veggies.  I had pulp leftover from carrots I juiced.  Here is what I did with it.

1 cup whole wheat flour
1 cup regular flour
1/4 cup vegetable oil
2 eggs
1 cup sugar
about 1/2 cup carrot pulp
vanilla
orange juice
1tsp baking powder
1/4 tsp baking soda
handful or raisins

topped with Sugar in the raw sprinkled and some cinnamon


Just blend the ingredients with a handheld blender (minus the raisins)
add the orange juice until the mix is smooth and a little watery
mix in raisins and place in a loaf pan (spray it with PAM).
Sprinkle some Sugar in the Raw and cinnamon over it and bake at 350 degrees until golden brown and a knife comes out clean.
(about 40 minutes or so)

This is a very light tasting loaf, you can taste the orange and a little of the carrot.  It is light and fluffy not heavy and not too sweet. 

Try to get unbleached flour, and natural orange juice with no additives. 

Gorditas

You will need:

Maseca (flour to make corn tortillas)
water for the tortilla dough (masa)
leftover ground beef
leftover beans or canned beans
cheese
a little chorizo (optional)



Start by mixing some tortilla dough.  Pour the tortilla flour into a large bowl.  pour some warm water in it and start kneading with your hand until it has the consistency of play dough.

Then form some little patties about as thick as a burger patty.  To save time, I placed several in the oven to bake for about 20-30 minutes.  But you can cook them in a pan with some cooking spray.

Take the beans and put in blender with a little water so it has the consistency of a creamy soup.  Add spices to your liking.  I used leftover beans made from scratch, they already had spices.

Place the patties on a Pyrex and cover with the beans mix.  Then top with the ground beef, if you had chorizo, (just a little bit) you can add it and cook it mixed in with the meat before hand.
Top the meats with some cheese and bake for about 20 minutes or until hot.

Serve and top with some nice salsa.

I used meats, my family never used meat in this, I did because my husband likes meat, but you can always make them without.  You could also top with shredded lettuce, a dab of sour cream and salsa, and even add avocado and radish slices. 

Fruit Cocktail cake

I used:

1 box of Betty Crocker Yellow cake
3 eggs
1 brick (8oz) of Philadelphia Neufchatel cheese
(found next to the cream cheese, says 1/3 less fat)
1 can of fruit cocktail
1 cup water

I beat the eggs, and the cheese first with the electric beater, then added the water and last, the cake mix.
Drain the fruit cocktail and when done mixing the cake mix, pour in the fruit and mix gently with a spoon.
I used a spring form pan, large size.  Spray with non stick spray like PAM.

Bake at 350 degrees until top is golden brown and a knife inserted int he middle comes out without uncooked batter on it.

It comes out like a hybrid cheesecake, very moist and light though.

Leave it to cool, I took the sides off the spring form and left the cake on the sheet, and just transferred the whole thing into the cake container.  I had to taste test it first of course!!

chiles rellenos

This is my first try. 

Take chiles poblanos and toast them.  I toasted mine on a cast iron skillet with a little Pam.  I had to use a lid a little offset because it was starting to smoke and pop.
Make sure to turn them over, the skin should turn dark in spots.  Remove and let them cool.

While they cool, take a can of steamed tomatoes, I used the ones with some sipces in it.  Add a small can of tomato sauce and blend.  Pour into a pot so you can warm it up.  Adjust seasoning to taste.

Take the chiles and carefully peel whatever parts are dark and blistery.  Most of the areas will be pealing off, if you don't get them all don't worry.

Open a slit on the side of the chiles and carefully cut out the seed clusters. 
Use a cheese you like.  I used a slice of "panela" cheese, which is a fresh Mexican cheese.  I added a little bit of shredded monterey Jack and cheddar.

Once you put the ceese in, making sure no cheese sticks out, use a skewer or toothpick to secure them closed.

Heat up a frying pan with your choice of oil.  I used canola oil.  You will need oil enough to cover at least half of a chile.

Mix one can of beer and a cup and a half of flour and a tsp and a half of baking powder.  Whisk it all together.

Once oil is hot, cover the chiles in the batter and place in oil.  brown, and turn over. 
When a little gold, take them out and put them on a paper towel.  proceed witht he rest of how many you want to make. 
Make sure to remember at this time, once they cool a bit, take the toothpick or skewers out.

In the meantime the sauce whould be warm, you can turn it off once it's hot.

Once you're done with the chiles, place in a Pyrex or baking pan.  cover with the sacue, and serve.  you can serve with beans and/or rice.  Or wahtever you preffer.
You can also top with "cotija" cheese, or Parmesan, or sour cream.

Lemon brownies

I made lemon bars, and paired it up with brownie mix.  I will post directions later.  Here's the picture though...

Pork chops re-done

This is something I did with leftovers.
I had made shake and bake pork chops, and had several leftover. 
So what I did was place them in a baking dish (what I call Pyrex)


I took a can of Campbell's Cream of chicken soup and mixed about one third cup of water in it and whisked it thoroughly.
I smothered the  pork chops carefully with Campbell's cream of chicken soup. 
I mean carefully so the breading doesn't come off, so I poured some of the soup in the dish, placed pork chop, flipped it over, and did the same with the other one. 
Then placed them in the baking dish, covered them with some of the soup and covered the dish with foil.
Placed in the oven for about 20 minutes.


The soup turns golden brown, and the pork chops come out so soft you don't need a knife at all!!

White bread pudding

This is so easy and so yummy.

To make a portion for an 8X8 pyrex you will need:

dry sliced toasted bread
one box of cheesecake flavored Jell-O pudding, instant
2 cups of milk
raisins

Make the pudding following the directions.  I would add a little more milk so it's not to dry.
Layer the bread slices, then pudding, then sprinkle raisins.  Repeat layers until done.

Place in oven at 350 degrees for about 15 minutes. Let cool until warm enough to eat. 
It is yummy, and if you use low fat milk it would be low fat dessert.  Just don't fry the bread slices!  not necessary, and makes it unhealthy and slimy.

Mom's liver and onions

I just heard an awesome compliment from my husband last night.
He said he was surprised the first time I made liver and onions.  He had come home and found out I made liver and onions.  he was a little worried, because he likes the way his mom makes it.  I told him it was OK, because his mom had taught me how to make it.  he said since then he has found that I make awesome liver and onions just like his mom.

Thanks mom, will always remember you when I cook.  I can almost see you watching me from heaven.  I can tell you may be laughing at times, because I know how to make a fine mess in the kitchen. 
Here is the recipe:

1 lb.Liver (calf or beef)
flour
Morton's seasoning
salt and pepper to taste
1 large sweet yellow onion
1 can of Campbell's mushroom soup
a little milk
some vegetable oil or a lot of PAM

Let's start by heating up the oven to 350 degrees while you slice the onion and set aside. (cover it or it will make you cry some more)
Take the liver, and rinse it, put it carefully on a plate or container.  Put about 1/2 cup flour on a flat plate, and add Morton's seasoning, and a little salt and pepper.

Heat up a skillet onto the stove and add some oil.  Once hot, place one piece of liver into the flour, turn to coat both sides,  brown the liver in the skillet.  Once browned, place in a Pyrex type container.  (I use an 8X8 dish)

Do the same with the next piece of liver, and while it browns, open the can of the cream of mushroom mix with a whisk with about 1/4 cup milk, so it's smooth. 
you will be placing the liver in the dish, one layer of liver, top with some of the soup.  Then another layer of liver, and more of the soup until you finish the liver.

Get rid of all the crusties left in the skillet and add a little more oil or PAM.  Brown the onions just a bit.  If you leave them too long they will be limp.  I don't like it limp, I just toss it around to pick up the flavors, and sprinkle a little salt.
Top the liver with the onions and bake for about 15 minutes. 

Optional:
I have topped all of this with shredded cheese and crumbled bacon.  Also tastes good that way, just a tad more unhealthy.

I usually pair this up with mashed potatoes and fresh steamed broccoli.  (not steamed into mush, just barely, so it's still crunchy) 
Personally, I boil water and dunk the broccoli for about 2 minutes  then take it out of the water.  sprinkle with Molly butter and a little salt.

This will feed about 3 people and maybe have leftovers.

Pina colada cheesecake

I just had a craving for something like this. 

Crust:

about 2 cups of crushed Nilla wafers
6 tsp of margarine, melted
1 cup flaked coconut
(I put the dry coconut in the blender, I rather have smaller pieces)

Filling:

3 packages (8oz ea) of cream cheese
3/4 cup sugar
3/4 coconut flavored coffee creamer (I used Almond joy flavor)
       *If you don't have any you can use coconut cream, or
        a can of sweetened condensed mils and coconut extract.
2 tbsp of rum  (or a tsp of rum extract)
3 eggs

Topping:

1 large can of crushed pineapple (20 oz)
3 tbsp corn starch
3/4 cup of brown sugar (or to your taste)
1 tbsp vanilla extract

Take out a 9" spring form pan.  Take long strips of foil and fold in half to surround pan with.  Make sure it is wrapped around the pan securely covering the sides and about 1/2 inch or an inch underneath.

In a small bowl combine cookie crumbs, margarine and coconut.  Press onto the bottom of the spring form pan and about 1/2 inch of the sides. 

Place in 325 degree oven for about 8 minutes until lightly browned.  Take it out when done and st aside to cool.

While the crust is in the oven, in a large bowl, place the cream cheese, eggs, creamed, sugar.  Mix until it looks kind of even smooth.  It doesn't have to be perfect, I had a few tiny lumps in there.

Pour into pan and bake at 325 degrees for about 1 hour 30 minutes.  Check at that time.  mine took almost 2 hours.  to check the cheesecake, the top should be light golden in color.  and when you shake it gently, it shouldn't look shaky and watery in the center. 
Once you take out the cheesecake, use a wet butter knife to gently go around the edges, and let the cake cool.

While it cools, put the pineapple in a pot, with juice and all don't strain it.  Put it on the stove on low to medium heat.  Add the corn starch before it heats up.  mix in the brown sugar and vanilla.  Stir constantly until boiling.  Boil for about one or 2 minutes while stirring to prevent lumps.  Taste to make sure you like how sweet it is or adjust sugar.

Let it cool a bit.  Once it is warm, pour onto the cooling cheesecake.  Let the whole thing cool.   When cold put in the refrigerator. 

NOTE:
You are not supposed to spray the pan with Pam.  I should have, the sides got stuck to the pan a bit, so it looks crumbly.  It will taste good anyway, but if you want to make sure it looks smoother than this, spray, spray away!

Pozole my way

For this pozole I use beef, I don't like the way it smells when you use pork. 
Pick a roast that shreds easy for this.


One beef roast  (chuck roast shreds well)
1 onion
about one tsp of crushed garlic
1 Large can of hominy
beef bouillon or for a healthier choice, beef stock
bay leaves
cumin
salt and pepper to taste


dried chillies.
2 chilies anchos
2 chilies pasilla
2 chilies de arbol

*If you want to short cut, use chili powder and cayenne pepper to taste.  Add a little, let it rest, then taste to see if you want to add more.
*If using the dried chillies, boil about 2 cups of water and soak them for a few minutes.  When soft, blend in blender.  The strain into the boiling pozole.




Garnish:
shredded cabbage (or lettuce if you don't like cabbage)
finely chopped fresh onion
lime


Tostadas or corn chips to go with it.


Boil roast with salt to taste until roast is cooked.  Shred the meat, toss the water it was boiled in, set the shredded meat aside.
 
Open can of hominy, drain it and rinse it.  Place it in a big pot, add the beef stock, (one or two liters)  add some water so the hominy is covered in water, give it space to boil.
Add salt, and chopped onion, garlic to taste, cumin, 3 or 4 bay leaves.
add the chili mixture, the meat and boil for a good while on low heat.

After about 45 minutes to an hour add salt and pepper to taste, check the spices, make sure you have enough cumin in it, remove the bay leaves (if you don't want them floating in your food LOL).


Adjust the chili by adding some powdered chili or cayenne pepper as necessary.  Powdered chili is milder, cayenne pepper is hotter.


After boiling on low heat for about an hour, let it sit and soak.  reheat again when ready to eat it.  It will taste better later when it is being reheated, because the spices will have had time to soak in.

But there is nothing that says you can't have a bowl as soon as it's done to "taste". (wink wink)


Serve in a bowl, top with shredded cabbage (or lettuce) and top with a little finely chopped onion, (some people add thin sliced radish as well) and sprinkle some lime on it.


It is great with tostadas or corn chips. 

Dinner

I like eating at the table...
So I was setting the table, and had some interference from a certain Small Fry.  I guess he wanted to make sure everything was placed properly.

I made somethng with leftovers. 

Mixed half a can of corn and half a can of chick peas with half container of fresh salsa from Fresh and Easy. 

I got the mild one that is made fresh and can be found in the refrigerated section where the party trays are.

Added some Morton Seasoning and warmed it up in the microwave.  It came out surprisingly good. 



Ana's butter rum apple pie

Warming up your morning here.  So cold outside, thought I'd make something that would warm up the house and make it smell good in here.

Here is the view out my kitchen window, this is Big Bear last week, this morning it's covered in clouds.

Ready, set, gather ingredients


3 Granny apples, large (or equivalent)
2 pie crusts
(I used frozen crusts from Mrs Smith's, Pillsburry also
great, or you can make them from scratch) 
1/4 brown sugar
about 1/4 cup rum (or you can use artificial rum flavor if you must)
a little more rum
use a little butter, I used Molly butter (powder)
one handfull or so of flour
an egg (beaten)




Soak the sugar in the rum (mine was big lumps as usual) and sprinkle some Molly butter into it. ( used about 1/2 tsp)  Add the flour and mix.  Peel, core and slice apples.


If you are under age, skip the rum!  please.  (I forget not only my friends may read this)


After you put the knife away, grab a cup of coffee add the little bit of extra rum, if brave, add some nice creamer, I have white chocolate raspberry.  This will warm you up for now.


Arrange the sliced apples onto the pie shell, drizzle the sugar mixture over the apples.


Beat the one egg, and brush the edges.  Cover the pie shell, with the other pie shell and use a fork dipped into the egg to press down the edges. 
I dipped mine in the egg so it goes smoother.

Brush the rest of the pie shell you used to cover the pie with egg.  Cut  4 slices on top so the pie can breathe.

Sprinkle top of pie if  you want with sugar (I used colored sugar)


Bake at 350 for about 45 minutes until golden brown.  I let it sit in oven for abut 10 more minutes. 


Let it sit for a few minutes.  It is best when warm.  I suggest some ice cream with it! 
You can use other apples, or add raisins to the sugar soaking mixture.  I like the contrast of the granny Smith tartness with the smoothness of the buttered rum.