Gambezette - My Mom's Recipe

Do you ever have one of those situations where something or an event from your childhood pops into your mind?  Well, yesterday I had one of those.  For some reason, I remembered a recipe my Mom used to make when we were young.  It was a casserole recipe called Gambezette.  I think she found the recipe in the Pittsburgh local paper (we lived in Pittsburgh until I was 15).  I have no idea why I thought of it or what would have jarred my memory. I brought out her cookbook and there it was - the recipe!  So guess what we had for dinner last night!

A word of caution - this makes two casseroles - one for serving and another to freeze for a later date.  You can always just cut the recipe in half if you don't want to freeze a second casserole.  I did not get a picture of the finished product - will try when I cook the second casserole.

Gambezette by Betty Askew

Makes two casseroles

2 lbs of ground chuck
2 medium onions, chopped
2 cans of sliced mushrooms
2 cans of tomato soup
1/2 c catsup
salt and pepper to taste
1/2 lb grated parmesan cheese
one package small egg noodles (or you can do as I did - make your own!)
1 16 oz. can tomatoes

Directions:

Preheat oven to 325
Cook noodles according to directions on box or al dente.
Add onions to warm skillet.

Add ground beef.  Cook until meat is brown - drain off fat.

Combine all ingredients except a half cup of cheese which is sprinkled on top of casserole

Bake for 30 minutes.

Entire Recipe:

Gambezette by Betty Askew

Makes two casseroles

2 lbs of ground chuck
2 medium onions, chopped
2 cans of sliced mushrooms
2 cans of tomato soup
1/2 c catsup
salt and pepper to taste
1/2 lb grated parmesan cheese
one package small egg noodles (or you can do as I did - make your own!)
1 16 oz. can tomatoes

Directions:

Preheat oven to 325
Cook noodles according to directions on box or al dente.
Add onions to warm skillet.
Add ground beef.  Cook until meat is brown - drain off fat.
Combine all ingredients except a half cup of cheese which is sprinkled on top of casserole
Bake for 30 minutes.

Enjoy!

VERDICT:

My husband loved it.  This would be a great meal for kids.  It is so easy to make and you can always freeze one for next week.  It is not expensive to make.  It was a favorite of ours when we were young.  Thank you Mom for a great recipe!

Buttermilk Crumb Muffins

Yesterday was another typical cold and dreary day in Ohio.  One of those days were you didn't venture too far outside.  So what better way to entertain yourself by baking something good!!

Seems like Julia Child and I haven't done a baking project in a while, so I opened up my Baking with Julia cookbook to see what sort of fun adventure we could get ourselves into.  I remembered I had made this recipe by Marion Cunningham before and my husband loved it.  Besides, I had all the ingredients - so it was meant to be.   Marion Cunningham is the author of the Fanny Farmer Cookbook,

This is such an easy recipe and it makes your house smell OH so lovely!!  I used my large muffin pan tin which makes 6 muffins - you can use a smaller one that makes 12.  Either one works fine. 

Reminder:  You do not need to run to the store to get buttermilk.  You can easily make it at home - simply use slighly less than a cup of milk and add either a tablespoon of lemon juice or white distilled vinegar.  Mix well and let it sit for about 5 minutes - instant buttermilk!!

Marion Cunningham's Buttermilk Crumb Muffins

Ingredients

2 1/2 cups all purpose flour (she says to use unbleached - I didn't have any)
2 cups packed brown sugar
2/3 cup vegetable shortening (like Crisco)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1 cup buttermilk (see note above)
2 large eggs, beaten

Directions:

Preheat oven to 350

Combine the flour and brown sugar into a large bowl.

Add the shortening in small pieces and using either a pastry blender or your fingers, combine the shortening with the flour mixture until it resembles coarse bread crumbs.

Measure out 1/2 cup and set it aside in a smaller bowl - this is for the topping.

Add the baking powder, baking soda, cinnamon and nutmeg to the flour mixture.  Stir to completely mix

Add the buttermilk and eggs - using a large spoon or spatula, mix until the batter is thick.

Spoon the batter into a greased muffin tin (I used liners), filling each cup about 2/3 full.

Sprinkle each muffin with the reserved crumb topping.

Bake for 25 to 30 minutes.

Entire Recipe:

Marion Cunningham's Buttermilk Crumb Muffins

Ingredients

2 1/2 cups all purpose flour (she says to use unbleached - I didn't have any)
2 cups packed brown sugar
2/3 cup vegetable shortening (like Crisco)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1 cup buttermilk (see note above)
2 large eggs, beaten

Directions:

Preheat oven to 350

Combine the flour and brown sugar into a large bowl.

Add the shortening in small pieces and using either a pastry blender or your fingers, combine the shortening with the flour mixture until it resembles coarse bread crumbs.

 

Measure out 1/2 cup and set it aside in a smaller bowl - this is for the topping.

 

Add the baking powder, baking soda, cinnamon and nutmeg to the flour mixture.  Stir to completely mix

Add the buttermilk and eggs - using a large spoon or spatula, mix until the batter is thick.

 

Spoon the batter into a greased muffin tin (I used liners), filling each cup about 2/3 full.

 

Sprinkle each muffin with the reserved crumb topping.

Bake for 25 to 30 minutes.

ENJOY!!

VERDICT:

This is the second time I have made this recipe.  It is definitely a keeper.  You will have to store these in either a baggie or plastic enclosed container as they will do stale after a day or two.  My husband loves these so much that I put a couple of them in his lunch so he can snack on them during his day at work. 

 

Homemade Donuts

For Christmas this year, my husband bought me two wonderful things (among other gifts) that I have thoroughly enjoyed using in my kitchen.  One was the greatest invention known to mankind - an apple peeler and corer - OH MY!! I can't begin to think how much time it will save me making apple pies and my caramel apple jam!! 

And he also bought me this Wilson Donut Pan!  Life in our house has never been the same!  I have been baking donuts almost every day!!  Who knew that donut making could be so easy AND so delicious!!  Forget Krispy Kreme!!!

My first homemade donut recipe I found on the website "Buns in My Oven"  (www.bunsinmyoven.com).  And she has several donut recipes!!  Be prepared to NEVER get back on that scale again!!  This particular recipe is a HUGE favorite of my husband.  I did make a few minor changes:

Vanilla Donuts with Vanilla Icing and Sprinkles!

Ingredients:

For the donut:

1 cup all-purpose flour
6 T white sugar
1 tsp baking powder
1/4 tsp cinnamon
6 T buttermilk
(if you don't have buttermilk - just add 1T lemon juice or white vinegar to slightly less than a cup of milk - let it sit for about 5 minutes - VIOLA!!   you have buttermilk!!)
1 egg
1/2 tsp vanilla extract
1 T butter, melted *I always used unsalted butter

For the Icing:
 3/4 cup powdered sugar
1/2 tsp vanilla extract
 3-4 tsp milk

Directions:

To make the donuts:
Preheat the oven to 325.

Grease your donut pan with PAM or something similar.
Mix together the flour, sugar, baking powder, and cinnamon in a bowl.

 In a separate bowl, combine the buttermilk, egg, and butter, whisking to combine.

 Add the buttermilk mixture to the flour and other dry ingredients.  Mix well.

Using a spoon, drop two or three spoonfuls of batter into the donut pan.  And with a knife, smooth the batter around the donut mold.

 

You should have just enough batter for 6 donuts.
Bake for 10 minutes or until golden.

 

To make the icing:
Mix together the powdered sugar, vanilla, and milk until smooth. Add more milk or powdered sugar as needed.

 

 

When the donuts are finished baking, put them on a rack to cool.  I used a small knife to ice the donuts (she said you should swirl the donuts in the icing - that did not work for me).  Top with the sprinkles of your choice.

 

 

Enire Recipe:

 

Vanilla Donuts with Vanilla Icing and Sprinkles!

Ingredients:

For the donut:

1 cup all-purpose flour
6 T white sugar
1 tsp baking powder
1/4 tsp cinnamon
6 T buttermilk
(if you don't have buttermilk - just add 1T lemon juice or white vinegar to slightly less than a cup of milk - let it sit for about 5 minutes - VIOLA!!   you have buttermilk!!)
1 egg
1/2 tsp vanilla extract
1 T butter, melted *I always used unsalted butter

For the Icing:
 3/4 cup powdered sugar
1/2 tsp vanilla extract
 3-4 tsp milk

Directions:

To make the donuts:
Preheat the oven to 325.

Grease your donut pan with PAM or something similar.
Mix together the flour, sugar, baking powder, and cinnamon in a bowl.
In a separate bowl, combine the buttermilk, egg, and butter, whisking to combine.
Add the buttermilk mixture to the flour and other dry ingredients.  Mix well.
Using  a spoon, drop two or three spoonfuls of batter into the donut pan.  And with a knife, smooth the batter around the donut mold.

You should have just enough batter for 6 donuts.
Bake for 10 minutes or until golden.

 To make the icing:
 Mix together the powdered sugar, vanilla, and milk until smooth. Add more milk or powdered sugar as needed.
When the donuts are finished baking, put them on a rack to cool.  I used a small knife to ice the donuts (she said you should swirl the donuts in the icing - that did not work for me).  Top with the sprinkles of your choice.

 

ENJOY!!

 

VERDICT:

 

My husbands absolutely LOVES these!!  This is the second batch that I have baked for him.  You can whip these up in matter of minutes. 

Sauerbraten - UPDATED!

All my married life, my husband kept talking about his German Grandmother's sauerbraten.  I have searched and searched the Internet trying to find THAT recipe in hopes it would come close to his Grandmother's recipe.  The recipes that I thought were great, he didn't like - not like Grandma's!  I have several German cookbooks, none of them had THE recipe.  None of his sisters or cousins knew the recipe either.  I began to think this would be one of those recipes that was lost forever.

BUT . . . one day he was talking to one of his friends at work who has a German Mother (and who makes sauerbraten!).  She graciously gave us a copy of her recipe.  The Recipe Angels were singing because it was exactly like the sauerbraten my husband remembered that his Grandmother made!  My mission in life was accomplished!!

This is not one of those recipes that you can whip in one day.  It is easy but takes several days to let the meat marinate.  So please check back for updates and pictures. 

Sauerbraten by Mom Byner

Ingredients

3-4 lbs rump roast
2 tsp salt
2 onions, sliced
2 bay leaves
2 1/2 T Pickling Spices (tied in cheesecloth)
2 cups Apple Cider Vinegar
2 cups water
1/4 cup white sugar
2 T shortening or oil
16  to 20 gingersnaps crushed to fine crumbs

Directions

Rub the meat with salt
Put the meat in a large crock or bowl.
Place the onions and bay leaves on top of meat.

Heat the vinegar, water and sugar until the sugar is dissolved.
Pour over meat (the liquid should be fairly warm, but not boiling)
Add the cheesecloth with the pickling spices.

Cover the bowl with the meat and refrigerate for 3 to 4 days.
Turn the meat and baste each day.

To roast the meat:

Preheat oven to 300 degrees.
Remove the meat from liquid (SAVE THE LIQUID!!!)
Pat dry the meat with a paper towel.

Melt shortening (if using) or heat oil in a skillet.
Brown meat on all sides.

Put meat in a roaster or a Dutch Oven.
Pour in liquid and add the spices in the cheesecloth.

Cover.
Cook for 3 hours or until tender.
Remove the meat.
Strain the liquid
Pour the liquid back into the roaster or Dutch oven. 
Stir in the crushed gingersnaps.

Gravy will take a few minutes to thicken - start out with 16 crushed gingersnaps, you might have to add 3 or 4 more crushed gingersnaps.
It best served with the gravy over homemade noodles - it just doesn't get any better than this!!

Entire Recipe:

Sauerbraten by Mom Byner

Ingredients

3-4 lbs rump roast
2 tsp salt
2 onions, sliced
2 bay leaves
2 1/2 T Pickling Spices (tied in cheesecloth)
2 cups Apple Cider Vinegar
2 cups water
1/4 cup white sugar
2 T shortening or oil
16 gingersnaps crushed to fine crumbs

Directions

Rub the meat with salt
Put the meat in a large crock or bowl.
Place the onions and bay leaves on top of meat.
Heat the vinegar, water and sugar until the sugar is dissolved.
Pour over meat (the liquid should be fairly warm, but not boiling)
Add the cheesecloth with the pickling spices.
Cover the bowl with the meat and refrigerate for 3 to 4 days.
Turn the meat and baste each day.

To roast the meat:

Preheat oven to 300 degrees.
Remove the meat from liquid (SAVE THE LIQUID!!!)
Pat dry the meat with a paper towel.
Melt shortening (if using) or heat oil in a skillet.
Brown meat on all sides.
Put meat in a roaster or a Dutch Oven.
Pour in liquid and add the spices in the cheesecloth.
Cover.
Cook for 3 hours or until tender.
Remove the meat.
Strain the liquid
Pour the liquid back into the roaster or Dutch oven. 
Stir in the crushed gingersnaps.
Gravy will thicken pretty quickly.
Serve the meat over noodles.

VERDICT:

This is a winner in our house.  According to my husband, this is exactly like his Grandmother's.  The meat is so very tender.  It is easy to make, it just takes 3 to 4 days to let it marinate, but it is worth it.


Enjoy!!

Gingerbread Men

Nothing says Christmas more than baking gingerbread men!!  Besides, it does make your kitchen smell WONDERFUL!!

I was going through all my cookie cutters the other day and found my gingerbread man cookie cutter that I bought many years ago at a craft show.  Never used. Guess I got too busy.  Well, it was time to put that man to work!!

It was amazing with all the cookbooks that I have, I could not find one gingerbread man recipe.  There was a recipe for iced ginger cookies (not the rolled type), gingerbread, gingerbread pancakes, gingerbread bundt cake - but no gingerbread men recipe - very interesting!!  So off to my computer I went.  I knew there had to be at least one good recipe on the 'Net!

SUCCESS!!!  The first entry on my search was McCormick's (they make the spices in case you didn't know and, of course, they are going to recommend you use their spices in their recipe).  So I thought I would give it a try!  So here is their recipe, I made a few slight changes (nothing major):

Gingerbread Men

Ingredients

　
3 cups  all purpose flour
2 tsp Ginger
1 tsp Cinnamon
1 tsp baking soda
1/4 tsp nutmeg
1/4 tsp salt (I omitted this - I do not use salt)
3/4 cup (1 ½ sticks) butter softened - I use unsalted butter
3/4 cup firmly packed brown sugar
½ cup molasses
1 egg
1 tsp vanilla
Directions
Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.

Beat butter and brown sugar in large bowl with electric mixer until completely mixed.

Add molasses, egg and vanilla; mix well.

Gradually beat in flour mixture on low speed until well mixed.

Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.  I left my in the refrigerator overnight.

 Preheat oven to 350 F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.

 Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely.

Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days

Entire Recipe:

Ingredients

　
3 cups  all purpose flour
2 tsp Ginger
1 tsp Cinnamon
1 tsp baking soda
1/4 tsp nutmeg
1/4 tsp salt (I omitted this - I do not use salt)
3/4 cup (1 ½ sticks) butter softened - I use unsalted butter
3/4 cup firmly packed brown sugar
½ cup molasses
1 egg
1 tsp vanilla 
Directions
Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.

Beat butter and brown sugar in large bowl with electric mixer until completely mixed.

Add molasses, egg and vanilla; mix well

Gradually beat in flour mixture on low speed until well mixed.

Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.  I left my in the refrigerator overnight Preheat oven to 350 F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets

 Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely.

Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days

Enjoy!!
VERDICT:

My husband hasn't tried them yet.  I ate one.  OH MY, it was good!  As far as I am concerned, this is a keeper recipe!  They are so easy to make.  Yep, we have a winner on this one!

French Cranberry Apple Pie

I have no idea why this is a "French" Cranberry Apple Pie - whenever I think of anything that has Apple Pie in the name - "Mom and Apple Pie" always comes to mind - nowhere does French come into the picture!  But who am I to question???

Anyway, I found this recipe on the I Am Baker blog (www.Iambaker.net).  Fortunately, I had several apples and a bag of cranberries in my refrigerator that I had no idea what to do with.  I guess the Pie Gods were speaking to me!!  And I had all the rest of the ingredients, so no mad dash to the grocery store and no fighting the last minute shoppers - a new baking experience was born.  AND I got to use my new apple peeler that my husband bought me for Christmas (NOTE:  we already celebrated Christmas last week - my sailor son was home for only a few days and couldn't be here on the 25th - so Santa came to our house a couple of weeks early).

This recipe is so EASY!!  And you are going to love how your house smells while baking it!!

French Cranberry Apple Pie by I am Baker

Ingredients

 

1 box refrigerated pie crusts, softened as directed on box  (or your favorite pie crust recipe)

 

Filling

 

4 c sliced and peeled cooking apples (4 medium apples - I used Red Delicious) 

2 c fresh cranberries (or frozen if you can't find fresh)

1 tsp vanilla

1/2 c white sugar

1/4 c all-purpose flour

1/4 c packed brown sugar

1/2 tsp cinnamon

1/4 tsp nutmeg

 

Topping

 

1/2 c all-purpose flour

1/3 c packed brown sugar

1/4 tsp cinnamon

1/4  butter (softened at room temperature)

 

Directions:

 

Place pie crust in 9-inch glass pie pan and bake as directed on the box or according to the directions of your recipe.  Remove from oven. 

 

Preheat oven to 375°F.

 

In large bowl, mix apples, cranberries and vanilla.

(Doesn't that look pretty!)

 

In a separate bowl, combine remaining dry ingredients. Add dry ingredients to the apple/cranberry mix; toss to coat. Spoon into pie pan.

 

 

For the topping, mix together the topping ingredients except butter. With pastry blender or fork, cut in butter until crumbly.

 

Sprinkle evenly over filling.

 

 

Bake 45 to 55 minutes until the crust and topping are golden brown.

 

 

NOTE:  After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent the crust from burning.

 

Let cool on rack (if you can!!)

Recipe slightly adapted from Pillsbury.com.

Entire Recipe:

French Cranberry Apple Pie by I am Baker

Ingredients

 

1 box refrigerated pie crusts, softened as directed on box  (or your favorite pie crust recipe)

 

Filling

 

4 c sliced peeled cooking apples (4 medium apples - I used Red Delicious) 

2 c fresh cranberries (or frozen if you can't find fresh)

1 tsp vanilla

1/2 c white sugar

1/4 c all-purpose flour

1/4 c packed brown sugar

1/2 tsp cinnamon

1/4 tsp nutmeg

 

Topping

 

1/2 c all-purpose flour

1/3 c packed brown sugar

1/4 tsp cinnamon

1/4  butter (softened at room temperature)

 

Directions:

 

Place pie crust in 9-inch glass pie pan and bake as directed on the box or according to the directions of your recipe.  Remove from oven. 

 

Preheat oven to 375°F.

 

In large bowl, mix apples, cranberries and vanilla.

 

In a separate bowl, combine remaining dry ingredients. Add dry ingredients to apple/cranberry mix; toss to coat. Spoon into pie pan.

 

For the topping, mix together the topping ingredients except butter. With pastry blender or fork, cut in butter until crumbly. Sprinkle evenly over filling.

 

Bake 45 to 55 minutes until the crust and topping are golden brown.

 

NOTE:  After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent the crust from burning.

 

Let cool on rack (if you can!!)

Recipe slightly adapted from Pillsbury.com

Verdict:

Oh yes, this was a winner!!  My expert pie eater absolutely loved it.  In fact, he came back for seconds and thirds.  This would be a great pie for your Christmas dinner.  The cranberries make it look very festive.  We will definitely be seeing this pie again at our dinner table.

The Pioneer Woman's Coffee Cake

I am a subscriber to Ree Drummond's Pioneer Woman's blog (and who isn't??).  I love her blog and all the recipes that she posts!  Recently, she posted this recipe saying it was "The Best Coffee Cake EVER."  This got my attention!  Not that I have a good coffee cake recipe . . . but I have been looking for a good one (and the one that I made from Paula Deen last week was pretty darn good!).  So Ree, I had to try your recipe.

It is really easy to make and you probably have most of the ingredients.  Well, you might have to run to the store for the chopped pecans and butter (real butter, not margarine). 

Ree Drummond's The Best Coffee Cake Ever

Ingredients

For the Cake

1 1/2 stick of butter, softened
2 cups (scant) white sugar
3 cups flour, sifted
4 teaspoons baking powder
1 tsp salt (I omitted this)
1 1/4 cup milk
3 whole egg whites, beaten until stiff

For the Topping:

1 1/2 stick butter, softened
3/4 cups flour
1 1/2 cup brown sugar, packed firm
2 T cinnamon
1 1/2 cup chopped pecans

Directions:

Preheat the oven to 350.

Sift together the flour, baking powder and salt (if you are adding salt).

Beat the egg whites in your electric mixer until they are stiff, set aside.

Cream the butter and sugar.

Add the flour mixture and milk alternately until combined.  You do not want to over mix.

Fold in the stiff egg whites with a rubber spatula.

Spread in a well greased 9 x 13 baking pan.

For the Topping, in a separate bowl, combine the butter, flour, brown sugar, cinnamon and pecans. 


Using a pastry cutter, mix until it is crumbly. 

Sprinkle all over the top of the cake.

Bake for 40 to 45 minutes.   Serve it warm!

(You should smell how WONDERFUL my house smells!!!)

Now the hard part, waiting for my husband to come home before I cut into this puppy!!    Will post the verdict later on tonight.  If it tastes as good as it smells, I think we have a keeper on our hands!

VERDICT:

My husband really liked the coffee cake.  It is very good.  The topping really makes the cake.  But is it the best coffee cake ever, I don't think so.  We liked the Paula Deen's coffee cake better.  Sorry Ree.  Yes, I would probably make this cake again. 

Ree Drummond's The Best Coffee Cake Ever

Ingredients

For the Cake

1 1/2 stick of butter, softened
2 cups (scant) white sugar
3 cups flour, sifted
4 teaspoons baking powder
1 tsp salt (I omitted this)
1 1/4 cup milk
3 whole egg whites, beaten until stiff

For the Topping:

1 1/2 stick butter, softened
3/4 cups flour
1 1/2 cup brown sugar, packed firm
2 T cinnamon
1 1/2 cup chopped pecans

Directions:

Preheat the oven to 350.

Sift together the flour, baking powder and salt (if you are adding salt).

Beat the egg whites in your electric mixer until they are stiff, set aside.

Cream the butter and sugar.

Add the flour mixture and milk alternately until combined.  You do not want to over mix.

Fold in the stiff egg whites with a rubber spatula.

Spread in a well greased 9 x 13 baking pan.

For the Topping, in a separate bowl, combine the butter, flour, brown sugar, cinnamon and pecans.  Using a pastry cutter, mix until it is crumbly.  Sprinkle all over the top of the cake.

Bake for 40 to 45 minutes.   Serve it warm!