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Apple Sharlotka

Photo: Greg Seber

This post was originally published on October 16, 2009 and is now updated. I have added a recipe video and tweaked the recipe for best results.
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Apple Sharlotka is a classic Russian cake that is prepared with tangy apples. Anyone who spent a chunk of his or her life (like me) in Soviet Union knows this cake. Born in Russia and popular across the vast Soviet geography, the cake belonged to the category of foods dubbed as perfect for gostya na poroge, or guests-at-the doorstep. So, this is a cake that a host can put together in no time, while chatting away with the guests to “blame.”

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The post Apple Sharlotka appeared first on AZ Cookbook.


KitchenAid KFP0711ER 7 Cup Food Processor, Empire Red

The KitchenAid 7-Cup Food Processor is powerful and durable. This model has a 7-cup work bowl with 2-in-1 Feed Tube and pusher for continuous processing. The 7-cup capacity is ideal for many home cooking needs, allowing you to chop, mix, slice and shred with ease, offering multiple tools in one appliance.

Please see User Manual, pages 10-12 for troubleshooting. Please refer to the instructional video for the food processor.

Product Features

  • High, Low & Pulse speed options allow you to precisely and properly handle soft or hard ingredients with the touch of a button.
  • The 2-in-1 Feed Tube lets you use either the large or narrower opening during continuous slicing or shredding, depending on the size of the ingredients.
  • The UltraTight Seal Features a specially designed locking system with leak-resistant ring that allows you to fill the work bowl to capacity with ingredients without worrying about making a mess.
  • Model KFP0711 includes 7-Cup Work Bowl, internal adjustable slicing disc, reversible shredding disc and multipurpose blade.
  • 1-Year Hassle-Free Replacement Warranty. Please refer the User Guide before use.


G.H.Cretors Giveaway!

I’ve learned a few things about myself lately. I took one of those genealogy tests and got the results. Do I look Greek to you? More on that later. I also discovered that despite my age, I may have a thing or two in common with millennials. According to the results of a survey sponsored by G.H.Cretors, 65% say “I’ve eaten popcorn I picked off my clothes” and 64% admit licking their fingers after they are done snacking on popcorn. I fit right in with those millennials!
As long as I’m in a confessing mood, I’ll tell you the photo above represents the sad remains of a deluxe shipment I received including quite a several organic flavors of popcorn from the aforementioned G.H.Cretors. While I pretty much like all their popcorn I will admit that nothing so far has topped my favorite flavor, The Mix, which is a combination of caramel and aged cheddar cheese popcorn, an addictively delicious salty sweet snack. If you’ve flown through Chicago O’Hare airport you may find this flavor reminds you of the popcorn you’ll find there. 
GIVEAWAY

Currently G.H.Cretors is hosting a quiz anyone can take to determine their ultimate TV and snack pairing. Feel free to check it out and leave a comment with your pairing OR choose your own ultimate pairing of snack and TV show. I will choose one winner at random who will receive several different flavors of popcorn plus a deluxe canvas zippered tote bag and a snazzy S’Well bottle that keeps cold drinks cold for 24 hours or hot drinks hot for 12 hours. You must have a US mailing address to win. The comment form includes a field for your email address, so no need to include it in your comment. One entry per person please. Winner to be chosen at random on November 1, 2017.
Good Luck!
Disclaimer: My thanks to G.H.Cretors for sponsoring this giveaway. I was not compensated monetarily for this or any other post. 

9 Ways to Use Up Holiday Leftovers by PW Food & Friends


KitchenAid KSM150PSGA Artisan Series 5-Qt. Stand Mixer with Pouring Shield – Green Apple

Choose from over 20 different colors of the KitchenAid Artisan Series Tilt-Head Stand Mixer for the one that perfectly matches your kitchen design or personality. Easily make your favorite cakes and multiple batches of cookie dough with the 5-quart stainless steel mixing bowl with comfortable handle. With 10 speeds, the standmixer will quickly become your kitchen’s culinary center as you mix, knead and whip ingredients with ease. And for even more versatility, the power hub fits optional attachments from food grinders to pasta makers and more.

Product Features

  • Choose from all the color options to find the one that best matches your style and personality. Important safeguard: Remove Flat Beater, Wire Whip or Dough Hook from Stand Mixer before washing.
  • The power hub turns your stand mixer into a culinary center with more than 15 optional attachments available.
  • 5-Qt. stainless steel bowl with comfortable handle offers enough capacity to mix dough for 9 dozen cookies or 4 loaves of bread in a single batch.
  • 59-Point Planetary Mixing Action means 59 touchpoints per rotation around the bowl for thorough ingredient incorporation.
  • The tilt-head design allows clear access to the bowl and attached beater or accessory so you can easily add ingredients for a recipe.
  • Powerful enough for nearly any task or recipe, whether you’re stirring wet and dry ingredients together, kneading bread dough or whipping cream.
  • Includes coated flat beater, coated dough hook, 6-wire whip and 1-piece pouring shield. The flat beater and dough hook are dishwasher-safe.
  • 325-watt mixer with 10 speeds; 5-quart stainless steel bowl
  • Tilt-back head for easy access to mixture
  • 1-Piece pouring shield with large chute for adding ingredients
  • Includes flat beater, dough hook, and wire whip
  • Measures 14 by 8-2/3 by 14 inches; 1-year hassle-free warranty


Turkey Tetrazzini

This classic turkey tetrazzini recipe is creamy, cheesy, and full of noodles – a perfect way to use up Thanksgiving leftovers!

A plate of turkey tetrazzini with the fork picking up noodles and a mushroom.

The countdown to Thanksgiving is officially on! I cannot believe that it’s only a week from Thursday… it totally snuck up on me this year! I’m totally ready for my kitchen to be a hot mess of pie crust, cranberry sauce, stuffing, peeled potatoes, and a turkey ready to take a dip in some hot oil. I can’t wait to fill my belly with all sorts of deliciousness next week!

It seems that no matter how much we manage to eat on Thanksgiving day, there is always an infinite amount of leftovers. The good news is, Thanksgiving leftovers take very well to reheating, making them easy to eat again and again. The bad news? There are only so many turkey sandwiches one can eat. It gets boring, fast. Luckily, we’re not relegated to turkey sandwich prison; you can repurpose that turkey in a ton of different ways. Previously, I’ve made my grandma’s famous Thanksgiving leftovers casserole, a turkey-rice soup and turkey pot pie. Those are all fabulous, but I have to say, I think turkey tetrazzini definitely takes the cake.

I really can’t resist any type of baked noodle dish, be it baked ziti, macaroni and cheese, or something like tetrazzini.

I also can’t help myself when it comes to picking the crunchy bread crumb and cheese-coated noodles off of the top layer. Shhh, if anyone asks, it wasn’t me!

An overhead shot of a plate of turkey tetrazzini.

I won’t lie. I ate this tetrazzini for lunch and dinner multiple days in a row after making it. That’s sort of a big deal for me, as I tend to accumulate leftovers without finishing them off. Ask my husband about the sheer number of take out and Tupperware containers that threaten to take over a refrigerator. It’s downright scary. Not this time, though. This time I finished every last morsel and was seriously bummed when I realized it was gone. I secretly didn’t even want to share it. Between the noodles, the creamy sauce, mushrooms, turkey and peas, it was baked perfection.

This turkey tetrazzini is a total no-brainer when it comes to using up some of that leftover turkey, plus, don’t throw away that almost-empty bottle of wine! You can use it in this, too! It’s the perfect dish to pop in the oven when you’re taking out all of the Christmas decorations; total comfort food.

What’s your favorite way to use up leftover turkey?

An overhead shot of a pan of turkey tetrazzini with a spoonful removed.

Four years ago: Cinnamon-Sugar Candied Pecans
Five years ago: Pumpkin Roll
Six years ago: Cranberry Sauce

Did you make this recipe?
Leave a review »

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Turkey Tetrazzini

This classic Turkey Tetrazzini recipe is creamy, cheesy, and full of noodles – a perfect way to use up turkey leftovers from Thanksgiving!

Ingredients:

  • 12 ounces mushrooms, sliced
  • 11 tablespoons (156 grams) unsalted butter, divided
  • ¼ cup (35 grams) all-purpose flour
  • 12 ounces egg noodles
  • 1½ cups (360 ml) whole milk
  • ¼ cup (60 ml) heavy cream
  • 2 cups (480 ml) turkey stock (can substitute chicken stock/broth)
  • ¼ cup (60 ml) white wine (can substitute stock or broth)
  • 3 cups (375 grams) chopped cooked turkey
  • 1 cup (110 grams)  frozen peas
  • 6 ounces Gruyère cheese, shredded (about ¾ cup shredded), divided
  • 3 ounces grated Parmesan cheese (about ⅔ cup), divided
  • Salt and pepper, to taste
  • 1 cup (112 grams) plain bread crumbs

Directions:

  1. Preheat oven to 375 degrees F. Butter a 9×13-inch baking dish; set aside. Fill a large pot with water and put it over high heat to boil.
  2. In a large, 12-inch skillet with sides, melt 3 tablespoons of the butter over medium heat. Add the mushrooms and cook, stirring occasionally, until all of the liquid has evaporated, about 10 minutes. Transfer the mushrooms to a bowl and set aside.
  3. In the same skillet, melt 4 tablespoons of the butter over medium heat. Whisk in the flour and cook, whisking occasionally, until the flour is browned and has a nutty aroma, about 3 minutes.
  4. While the flour cooks, add the noodles to the boiling water and cook to al dente. While the noodles are cooking, continue on with the recipe.
  5. Slowly whisk the milk, cream, turkey stock and wine into the butter/flour mixture. Bring to a simmer, then reduce the heat to medium-low and cook, stirring constantly, until the sauce is thickened, 6 to 8 minutes.
  6. Drain the pasta when it is finished, then add the cooked pasta, mushrooms, turkey and peas to the sauce in the skillet, tossing everything together until it is evenly coated. Add half of the Gruyere and half of the Parmesan cheese, stirring until the cheese is melted. Add salt and pepper to taste. Pour the mixture into the prepared baking dish.
  7. Melt the remaining 4 tablespoons unsalted butter. In a small bowl, toss together the bread crumbs, remaining Gruyere, remaining Parmesan and the melted butter. Toss with a fork until the bread crumbs and Parmesan are evenly moistened. Sprinkle the mixture evenly over the top of the tetrazzini.
  8. Bake for 30 to 40 minutes, or until the filling is bubbling and the top is golden brown. Let sit for 10 minutes before serving. Leftovers can be stored in the refrigerator in an airtight container for up to 4 days.

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

(Recipe adapted from Simply Recipes)

All images and text ©Brown Eyed Baker, LLC.

A pan of freshly baked turkey tetrazzini.

This recipe was originally published on November 21, 2012.

The post Turkey Tetrazzini appeared first on Brown Eyed Baker.


Stainless Steel Mixing Bowls by Finedine (Set of 6) Polished Mirror Finish Nesting Bowls, ¾ – 1.5 – 3 – 4 – 5 – 8 Quart – Cooking Supplies

The versatility of premium quality lightweight stainless steel mixing bowls by FineDine are endless. This commercial quality mixing bowls set doubles as serving bowls, and are your essential tools in the kitchen. Made of durable construction that does not stain, absorb odors and bacteria nor rust. You’ll love the generous wide lip that makes handling easy and comfortable for pouring. Whether you’re preparing dough, chilling salads, popcorn and snacks you’ll have the perfect size every time. Choose from a handy ¾ and 1.5qt size for meal prep and portion control. Graduating to the 3, 4 and 5qt makes creating meal ideas a breeze. These bowls are deep preventing splatter and spills. The largest 8qt is perfect for serving and preparing foods for large gatherings. Perfect for everyday use their convenient space saving design allows for nesting and compact storage, keeping your space organized. The attractive polished mirror finish will compliment any décor, use indoor or outdoor as they are easy to transport. Dishwasher, refrigerator and freezer safe makes cleaning up quick and easy. STAINLESS STEEL MIXING BOWLS BY FINEDINE IS THE RIGHT CHOICE FOR STYLE AND CONVENIENCE, AND A BOOST TOWARDS GREATER HEALTH.

Product Features

  • With graduating sizes of ¾, 1.5, 3, 4, 5 and 8 quart, the bowl set allows users to be well equipped for serving fruit salads, marinating for the grill, and adding last ingredients for dessert.
  • Stainless steel bowls with commercial grade metal that can be used as both mixing bowls and serving bowls. These metal bowls won’t stain or absorb odors and resist rust for years of durability.
  • An easy to grip rounded-lip on the stainless steel bowl set makes handling easier while a generous wide rim allows contents to flow evenly when pouring; flat base stabilizes the silver bowls making mixing all the easier.
  • A space saving stackable design helps de-clutter kitchen cupboards while the attractive polished mirror finish on the large mixing bowls adds a luxurious aesthetic.
  • This incredible stainless steel mixing bowl set is refrigerator, freezer, and dishwasher safe for quick and easy meal prep and clean up. They’d also make a great gift!


Cranberry Almond Financiers

Financiers are buttery almond cakes that are easy to make, despite their elegant-sounding name. If you can bake muffins, you can definitely bake these. The cakes are baked in small molds – and the molds can be any shape, though a mini muffin tin works beautifully if you don’t have a bunch of specialty molds just laying around – and have a dense, tender center and a crisp, sweet exterior. They can usually be eaten in just one or two bites. The thing that I like most about financiers is that it is very easy to put a flavor twist on them. These Cranberry Almond Financiers are a lovely example of how to turn these little cakes into holiday favorites.

The financiers start with a batter made with melted butter, almond meal (a.k.a. almond flour or ground almonds), confectioners’ sugar, flour and egg whites. The combination of melted butter, almonds and confectioners’ sugar produce a cake that is dense, yet delicate. I used regular ground almonds and you can see that the cakes have a bit of a speckled look from almond husks. Blanched almond meal/flour will give the cakes a whiter look. There is no leavening in these cakes, but they get a bit of a rise from all the egg whites in the batter (even though the eggs are simply whisked in, not beaten into a meringue). The little cakes dome up nicely in the oven as they bake.

While the almond meal gives the financiers a nice almond base flavor, I also added vanilla extract and allspice to the mixture. A hint of allspice really works well with the sweet-tart dried cranberries studding the cake, making them seem even more flavorful without turning the financiers into spice cakes (which isn’t a bad thing, it’s just not this recipe!).

The cakes should be baked in well-greased mini muffin tins (or similar sized molds) and should be removed from the pan shortly after they come out of the oven to prevent them from sticking. They should have a nice golden edge when viewed from the top, and the sides of the cakes should crisp up as they cool. I think that these are best when they are fresh from the oven, when you get the most contrast between crisp exterior and tender center, but they keep well when stored in an airtight container and can be enjoyed for several days after baking, as well.

Cranberry Almond Financiers
1/2 cup butter, room temperature
1 cup almond meal
1 2/3 cups confectioners’ sugar
1 cup all purpose flour
1/4 tsp salt
5 large egg whites, room temperature
2 tsp vanilla extract
1/4 tsp ground allspice
1 cup dried cranberries
1/4 cup slivered almonds

Preheat the oven to 350F. Butter, or grease with cooking spray, a 24 cavity mini muffin pan.
In a small saucepan or microwave-safe bowl, melt the butter. Set aside to cool to almost room temperature.
In a large bowl, sift together almond meal, confectioners’ sugar, flour and salt. Make a well in the center and add egg whites, vanilla extract and allspice. Blend with a mixer at low speed until well-combined. Add in cooled, melted butter and mix at low speed until batter is smooth. Stir in dried cranberries.
Divide batter evenly into prepared muffin pans, filling all 24 cavities just about to the top. Sprinkle with a few pieces of slivered almonds.
Bake for 20 minutes, until the cakes have a ring of gold around the edge and spring back when lightly pressed. Slide a knife around the sides of the cakes to loosen and turn out onto a wire rack to cool completely.

Makes 24.

The post Cranberry Almond Financiers appeared first on Baking Bites.


The Super Easy Vegan Slow Cooker Cookbook: 100 Easy, Healthy Recipes That Are Ready When You Are

Get more out of your veggies, wallet, and time in the kitchen with The Super Easy Vegan Slow Cooker Cookbook.

When it comes to ease and convenience in the kitchen, the slow cooker is a must-have appliance. Now the slow cooker is becoming synonymous with healthy eating as well, offering benefits that increase nutrition while also decreasing cook time and stress.

By using a slow cooker for both full meals and basic staples, cooking instructor and founder of the popular food blog, Plant Based on a Budget, Toni Okamoto creates simple, healthy meals that are packed full of flavor and nutrients. In The Super Easy Vegan Slow Cooker Cookbook Toni shows you how to get your money’s worth when making vegan meals at home. The easy-to-follow recipes in The Super Easy Vegan Slow Cooker Cookbook make it simple to enjoy healthy vegan meals that you’ll love to eat―without the fuss of using multiple pots and pans.

With The Super Easy Vegan Slow Cooker Cookbook you will:

Stock up on vegan slow cooking staples like beans and lentilsEnjoy more than 100 healthy, flavorful plant-based mealsCreate complete meals with just 15 minutes of active prep timeChoose from a range of variations on classic vegan dishes―as well as recommendations for super-simple salads to be served alongside

Find out how The Super Easy Vegan Slow Cooker Cookbook will save you time and money while serving up wholesome, tantalizing dishes such as: Spicy Ethiopian Lentil Stew, Corn Salad with Creamy Avocado Lime Dressing, Curried Ginger Butternut Squash Soup, Grilled Romaine Hearts with Miso Dressing, and much more.


Natalie’s Cookbook—and A Giveaway! by PW Food & Friends