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Grandma’s Coffee Cake

Grandma’s Coffee Cake

Old style Polish coffee cakes made by Grandma (Recipe is not…. 100% complete
Course: Dessert
Cuisine: Polish
Keyword: Coffee Cake, Grandma, Poppyseed
Author: Dave

Ingredients

Dough

  • 1 Lg. Pkg Yeast Soaked in 1/2 cup warm water
  • 1 Qt. Milk Warmed
  • 1 Cup Shortening
  • 1 Cup Sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla
  • 10 Cups Flour Enough to make a soft dough – 10 Cups is about average

Poppy seed Filling

  • 1 lb Ground Poppy Seed
  • 2 Cups Sugar
  • 1 tsp Vanilla
  • 1 Egg
  • 1 Pint Half and Half "Use enough to make poppy seed soupy" May not need whole pint.

Crumble Topping

  • 2 Cups Flour
  • 2 Cups Sugar
  • 1 Cup Butter says "or olio"?
  • Vanilla No qty… presumably 'enough to make it tasty'??

Notes

This is the entirety of the recipe Mom had for Grandma’s amazing coffee cakes. It’s not 100% complete with instructions and I haven’t attempted to make them since I made them with Grandma when I was…. like… 10 or something. Hopefully Nikki can figure this out at some point. 🙂

Tony’s Lasagna

This is a hybrid of Tony’s lasagna and a couple other recipes I looked at. It’s basically a mix of Tony’s plan and build technique but with a more involved freshly made sauce and filling mixture.

Dutch Baby Pancake

Dutch Baby Pancake

Dutch Baby Pancake

The Dutch Baby Recipe from Mr. Alton Brown. Excellent Dutch Baby!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Breakfast, Main Course
Cuisine: American
Servings: 2 People
Author: Dave

Ingredients

3 tablespoons unsalted butter (divided)

    2 1/2 ounces / 72 grams all-purpose flour, approximately 1/2 cup

      3 tablespoons granulated sugar

        1/2 teaspoon kosher salt

          2 large eggs (at room temperature)

            1/2 cup whole milk (at room temperature)

              1/2 teaspoon vanilla extract

                Powdered sugar (for serving)

                  Lemon wedges (for serving)

                    Instructions

                    • *See Notes for "expedient" directions.

                    Heat the oven to 375 degrees F.

                      Put 1 tablespoon of the butter in a 10-inch cast iron pan and heat the pan in the oven for 10 minutes. Melt the remaining 2 tablespoons of butter and set aside to cool slightly.

                        Pulse together the flour, sugar and salt in a blender of food processor. Add the eggs, milk, vanilla extract and melted butter, and blend the batter until smooth and frothy, 30 to 45 seconds.

                          Carefully remove the hot skillet from the oven and immediately pour the batter into the center. Bake for 20 minutes, do not open the oven while baking. The Dutch baby will puff up in the center and the edges will be dark and crispy.

                            Serve warm with a sprinkling of powdered sugar and lemon wedges for squeezing.

                              Notes

                              The instructions and ingredient prep here are exactly those of Mr. Alton Brown. However, from my personal experience making this recipe I’ve found that a couple of steps can be altered to speed the process slightly with no ill effects on the outcome.
                              The most expedient way to get from zero to pancake is:
                              • Put the skillet in the oven while it’s preheating so it’s hot as soon as the oven is.
                              • While that’s preheating put all of the ingredients in a blender, liquids first.
                                • No need to let the eggs or milk hit room temperature, but you do need to melt the 2tbps. butter.
                              • Long pulses until combined, then let blend for 10 seconds or so to aerate.
                              • Let batter sit until oven is preheated.
                              • Once preheated, remove pan and drop in remaining 1 Tbsp (unmelted) butter and turn on blender again.
                              • Swirl butter around the pan, coating the sides as well, until melted.
                              • Pour in batter and return to oven.
                              • Set timer for 25 and don’t open the oven door!
                              *Please note I’ve only tried this on my Vitamix blender which is a beast… results may vary with different model.

                              Norseman Gin Ricky

                                Very bright and refreshing version of a Gin Ricky that Marina had at Eat Street Social

                              Popcorn

                              Popcorn on the Stovetop

                              Prep Time2 mins
                              Cook Time5 mins
                              Total Time9 mins
                              Cuisine: American
                              Servings: 2 People
                              Author: Dave

                              Ingredients

                              • 1/3 Cup Popcorn Any type of kernels
                              • 1 Tbsp Oil High smoke point preffered
                              • To Taste Popcorn Salt Popcorn salt has smaller grains, but any salt will work

                              Instructions

                              • Put oil in vessel and place on medium heat.
                              • Add 2 or 3 kernels to the oil immediately.
                              • When test kernels pop add the rest of the kernels and turn the burner to high.
                              • Frequently agitate to ensure the popcorn don't burn.
                              • Once the popping noise stops, take off heat and place into a bowl.
                              • Toss with salt while still hot and serve.

                              Notes

                              • I use a Whirlypop, but a covered bowl will work just as well as long as it is covered (YouTube Alton Brown's popcorn making)
                              • Cooking time varies by your stove's burner output, adjust as needed.

                              Dumpling Dipping Sauce

                              Taiwanese dumpling dipping sauce from “The food of Taiwan” page 56.