This is more a reminder of a great childhood snack than an actual recipe. Though, I’ve had two cookbooks- one as a child and another “healthy college cookbook” that include this tasty treat. Ants on a log is simple and o so satisfying- even at 2am.
a couple stalks of celery
a big spoonful of peanut butter
raisins
Easy. Delicious. Everyone likes it. It’s pretty much my favorite. My mother used to make it for holidays. But again, such deliciousness need not be reserved only for special occasions.
Adapted from Silver Palate
5 Granny Smith apples, peeled, cored and thinly sliced (other apples such as honeycrisp/suncrisp etc work great too)
1 1/2 tablespoon fresh lemon juice
1 cup unbleached all purpose flour
1 cup sugar
1 1/2 tsp. ground cinnamon
1/2 tsp. salt
1/2 cup (1 stick) unsalted butter, cold, cut into pieces
1. Preheat over to 350. Grease an 8 inch cake pan. (I usually a rectangle Pyrex w. roughly the same area- worked fine. I vaguely remember my mother doubled the recipe and used a 9×13 Pyrex, but that will be up to you to experiment. Last time, i went for a round cake pan- i like the look)
2. Place a layer of apple slices in the pan and sprinkle with some of the lemon juice. Repeat the layers until all the apples are in the pan. Lightly press down on the apples to even them.
3. Process the flour, sugar, cinnamon, and salt in a food processor fitted with a steel blade just to to combine. Add the butter and process, using repeated pulses, until the mixture resembles coarse meal.
4. Press the crumb mixture evenly over the apples, making sure the edges are well sealed.
5. Bake until the top is golden and the apples are tender, about 1 hour. Serve warm w. ice cream. (can be made day before- and reheated)
6 portions
*usually i make in a pyrex rectangle pan- but the other day, i went w. a round cake pan- i like the look
New Peeling Trick!
Learned this great peeling trick in Ireland. Peel in a circle around the top and the bottom of the apple. Then you peel up in strips. Not only is this faster- but it keeps the edges smooth and pretty.
After having an obsession with the turkey burgers at Westville- I find it difficult to enjoy them anywhere else. But, the tastiness of this recipe really surprised me. Could be dressed up with some smoked gouda, caramelized onions, etc.- but really, it has enough flavor on its own. Not for the Kosher.
Adapted from America’s Test Kitchen
1 1/4 pounds 93% lean ground turkey
1/2 cup whole-milk ricotta cheese (I used low-fat and still good) (another time making this recipe– i subbed goat cheese and a tablespoon of whole milk for ricotta. worked just as well– and didn’t taste much like goat cheese)
1/2 tsp. salt
1/2 tsp. ground black pepper
2 tsp. Worcestershire sauce
2 tsp. Dijon mustard
1 tablespoon vegetable or canola oil (I had to use a lot more to keep from sticking to my not-non-stick pan)
1. combine ground turkey, ricotta, salt, pepper, Worcestershire, Dijon in a medium bowl until blended. Divide into 4 portions. Lightly toss one portion from hand to hand to form a ball. then lightly flatten the ball into a 1in. patty. Repeat with the remaining portions.
2. Heat a large, heavy skillet (preferably cast iron or stainless steel w. aluminum core (this kind of pain helps get a good sear) over medium heat until very hot. Swirl the oil in the pan to coat the bottom. Add the burgers and cook over medium heat without moving them until the bottom of each is dark brown and crusted, 3 to 4 minutes. Turn the burgers over; continue to cook until the bottom is light brown but not yet crusted, 3 to 4 minutes longer. Reduce the heat to low, position the cover slightly ajar on the pan to allow the steam to escape, and continue to cook 8 to 10 minutes longer, flipping once if necessary to promote deep browning, or until center is completely opaque yet still juicy or an instant thermometer inserted from the side of the burger into the center registers 160 degrees. Remove from pan and serve immediately. (note: if you don’t own a thermometer- they are $5 and so useful- and my burger registered 155, still fine)
Got this most delicious recipe from Rachel’s mom. And I’d like to add that I think great dishes such as this- should not only be reserved for the high holidays. Call to arms- kugel year round! This is one of those things- that although ingredients might not sound appealing- all mixed together- so good. I used organic low-fat on both cottage cheese and sour cream- and definitely still rich enough.
1 lb. wide egg noodles
6 eggs
1/2 cup water
1/2 cup milk
1/2 cup sugar
1 lb. small curd cottage cheese
1/2 pint sour cream (1 cup)
1/4lb. cream cheese, softened
8oz applesauce
1 tsp. vanilla
Topping:
1/2 stick butter, melted
1 cup crushed corn flakes (crush in your hands)
1/2 cup sugar and cinnamon mixture
Preheat to 350.
Cook noodles according to directions (minus a few minutes because noodles will cook more in the oven). In a large bowl, mix together all kugel ingredients. Mix into noodles. Pour into a greased 9 x 13 pan. Mix topping indgredients in a small bowl. Sprinkle evenly over noodle mixture. Bake for 1 1/4 hours. Cut into squares. Serves 12-16.
Chewy, fudgy, delicious, fool proof.
Adapted from Silver Palate
6oz good quality semi-sweet chocolate (i use ghirardelli bars)
1/4 cup chocolate syrup
8 tablespoons (1 stick) unsalted butter
2 eggs, lightly beaten
3/4 cup sugar
pinch of salt
1/2 cup flour
1 tsp. vanilla extract
Preheat to 350. Butter and flour an 8 x 8 in pan.
1. melt chocolate in a small heavy saucepan over low heat, stirring constantly
2. add chocolate syrup
3. remove pan from heat, mix in butter
4. add eggs and vanilla; mix thoroughly]
5. in a small bowl, whisk flour, sugar, and salt
6. add dry mixture into chocolate mixture
7. pour into prepped pan, and cook 30 minutes, until just done
8. cool completely before cutting
Snacko Backo 