Recipe Included


So! I joined a new group! Yep! Another one! Once a month cake. How can you possibly go wrong with that. AND it’s all BUNDT cakes BUNDT BAKERS!! SCORE!!

This month is Easter Month so the theme is an Easter Bundt! And that brought to mind Easter Basket. Lots of colors. Grass. Perfect! How about a multi-colored pastel swirl bundt? [And somehow it looked different in my head!]

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This is a Pound Cake Bundt

    3/4 cup milk
    1 1/4 cups sugar {I used 1 cup Splenda and 1/4 cup sugar.}
    1 cup butter
    3 eggs
    2 1/4 cups flour
    1 1/2 teaspoons baking powder
    1 teaspoon salt

Heat oven to 300°.• Grease and sugar* small 4 to 5 cup Bundt” Pan

In a large mixing bowl, mix sugar, butter and eggs until very light and fluffy. Add milk mixture; mix well. Add all remaining ingredients; mix until smooth, about 2 minutes. Spoon into prepared pan.
Bake at 300° for 40 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan; cool on rack. 16 servings.

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This month’s bundt is hosted by Tara of Noshing with the Nolands.
thanks, Tara, for doing all thisl


For the rest of the Bundt Baker’s Easter Cakes visit

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board right here. We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send an email to Stacy at foodlustpeoplelove@gmail.com or ask to join our Private Facebook group. All recipes and photographs can be found on our individual blogs or our Pinterest board.

This months Bundts:

Once a month I get to cook/bake with an awesome bunch of bloggers who live all around the world. Each month a theme is announced and then we all get busy and find something that goes with the current theme. Sometimes it is easy – PIE! Sometimes it is hard – literary meal! This month I thought would be difficult but it turned out, once I got my thoughts straight, to be quite simple. Come up with a dish using just 3 ingredients!!!

Now how on earth can you make any…… nevermind. Lots of things are possible

How about MAC AND CHEESE?

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    2 cups elbow macaroni
    1 cup 1/2 and 1/2
    3/4 cup grated cheddar cheese

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Cook elbows in salted water until al dente and drain. Return to saucepan.
Add in 1/2 and 1/2 and grated cheese.
Stir until cheese melts and the mixture is thick and creamy. Add salt and pepper to taste.

OR how about Peanut Butter Cookies?

    1 cup peanut butter (creamy or crunchy)
    1 egg
    1/2 to 1 cup sugar (and you can sub out about 1/2 of that for Splenda if you like.)

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Peheat oven to 325.
Mix the three ingredients together.
Drop by spoonfuls onto a cookie sheet with parchment paper. Bake 8 – 10 minutes.
EAT!!

Okay I could go on but thought I better quit with two goodies. But that’s not all there is for lunch. Check with the other Let’s Lunchers by visiting Linda over at Free Range Cookies who is hosting our lunch this month.

The Northeast is expecting more snow this week. But the people in Belize are enjoying sunshine and temps in the lower 80s. I bet Peggy was thinking of those warm temps when she chose Belize for us to visit this month. March is a good month to visit. Not too hot, but warm enough to enjoy.

IN case you are wondering where Belize IS –

belize

It is part of Central America and stomping grounds of the Maya. Belize used to be British Honduras but gained independence in 1981.

The cuisine is, of course heavy in seafood, coconuts, fruit, and is an amalgamation of all ethnicities including British, Mayan, and Mestizo.

These POWDER BUNS are a cross between a biscuit and a scone.

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    2 Cups All Purpose Flour
    1/2 Cup butter
    1/2 Cup Brown Sugar or White Sugar
    1/2 Cup Raisins {I left these out}
    2 Tsp Baking Powder
    2 Medium Eggs
    1 Tsp Vanilla
    1 Tsp Cinnamon
    1 Tsp Nutmeg
    1/2 Cup Coconut Milk or Evaporated Milk
    1 Cup Shredded unsweetened Coconut {The original recipe explains how to cut and clean a fresh coconut, but…..}

Preheat oven to 370 degrees.
Sift the flour and cut in the butter ’til crumbly. Add in the sugar, raisins spices, baking powder and grated coconut.
Beat the eggs, vanilla and milk together. Mix with the dry ingredients. The dough will be quite sticky.
Drop by spoonfuls on a greased cookie sheet. Sprinkle the tops with brown sugar.
Bake 15 – 20 minutes ’til nice and brown. You can serve these with butter or maybe some jam. They are tasty enough just by themselves.
The original recipe is HERE.

I wish I had had time to explore more of the Belizean recipes I found. Maybe next time. But you can find more on the round-up which will be on My Kitchen My World in a few days.

Today is the last day for I heart Cooking Club to cook/bake with Donna Hay. We started using Donna’s recipes the first of October 2013 and enjoyed all of it for 6 great months. I have been using several of Donna’s cookbooks for a few years so it was fun to make more than just one or two a month.

We could pick any recipe we wanted to say Good-Bye. What better than a dessert. The end of the meal. The end of lots of meals. The end of IHCC and cooking with Donna!

I’m not ashamed to admit that BRWONIES are in the top three of my favorite desserts. The others being cheese cake and bread pudding. So here are Donna’s basic and speedy brownies

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    8 oz melted butter
    1 1/3 c sifted AP flour
    2 1/4c sugar {I subbed one cup Splenda for one cup of sugar}
    3/4c sifted cocoa powder
    4 eggs
    1/4 t baking powder

Mix all the ingredients together in a food processor. {I used a blender}
Pour the batter into a lined 8″ square cake tin and bake at 370 for 50 min. {I baked mine a little less because we like fudgy brownies.}

These were good brownies. Cakey on the outside, fudgy in the center. Just right.

The recipe is on page 160 of Donna’s off the shelf:cooking from the pantry.

How are the other IHCC members saying good-bye to Donna? See for yourself by visiting CATCH YA LATER, DONNA HAY.

March 31 thru’ September 28 we will cooking with NIGEL SLATER! Great recipes coming!! Come join us!!

I have loved Indian Cuisine since I was very young, living in England. We were in London and chanced upon Veeraswamy’s Restaurant. It became a regular place to go for my parents. And for me, if I was lucky. But it wasn’t until a many many years later that I discovered the joys of a very simple and very sweet Indian treat – GULAB JAMUN.

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“You could call them fried milk balls in syrup” is how Jaffrey describes them in The Madjur Jaffrey Cookbook. And that is exactly what they are. A mix of powdered milk, whole milk with a little flour thrown in. A cross between a doughnut hole and an Æbleskiver. Kinda! After frying it is ‘syruped’ and then soaked in a cardamom syrup. Eaten warm – YUM YUM!!

    Syrup:

      2 lbs granulated sugar
      3 cardamom pods, slightly crushed
      1 3.4 pints water

Combine water, syrup and cardamom pods in a 3-qt pot. Simmer until sugar has dissolved. DO NOT STIR!! Pour 1/2 of the syrup into a serving bowl (about 2 qt). Leave remainder in the pot with the pods.

    Milk Balls:
      6 oz powdered milk
      3 oz AP flour
      4 fl oz veggie oil or ghee
      4 fl oz milk
      veggie oil for frying

Make a soft dough with the powdered milk, flour, oil and milk in a bowl. Make small, smooth 1″ balls out of the dough.

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Heat the oil in a deep frying pan (about 3″ of oil) over a LOW flame. The jamun need to be fried slowly.
Test the oil by putting one jamun in the oil. If it browns too quickly it is TOO HOT. If it fries too slowly, turn the heat up. The jamun should end up a golden brown.

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Don’t fry more than aoub 5 or 6 at a time. When they are done lift them from th oil and put them to simmer in the syrup for about 5 minutes. It takes about 5 minutes to fry a batch, so while one batch is frying, one batch is ‘syruping’. After 5 minutes or so place them in the fresh syrup in the serving bowl. Repeat until all the balls are fried, syruped and in the serving bowl. Cool, cover the bowl and refrigerate. Discard the syrup in the pot.

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These can be served cold, at room temp or slightly warmed – the way I like them. When served, only the jamun should be served, not the syrup.

I had promised myself I would make these for the last PL with Donna Hay’s 6 month run. My first batches were a little too brown. It wasn’t until the last 10 that they finally turned out just right.
The recipe makes at least 24. I made 1/2 of the recipe and ended up with 14.

This is potluck week for I Heart Cooking Club. The recipe is on page 839 of Madjur’s book.

There are three facts you must know.

    1. Asparagus is GREEN.
    2. If something tastes good it tastes even better fried! (I am a Southern Girl, after all)
    3. Monday 3/17 is St Patrick’s Day

How do these three fit together? It’s all about this week’s theme for IHCC – Eating of the Green, the choice was easy.

    FRIED ASPARGUS!!! DUH!!

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I used Donna’s Tempura Batter to fry up some fresh asparagus. The batter didn’t stick very well but the frying increased the wonderfully nutty flavor.

    2 cups rice flour
    12 oz iced water
    I egg, beaten
    sea salt.

Sift the flour and salt together.
Add in the egg and water and whisk til the batter is smooth. It will be somewhat thin.
Dip the veggies into the batter and fry quickly until brown and crisp.
I found the batter ‘stuck’ better to the asparagus if I dusted it first with some extra rice flour.

Since I still had asparagus left over, and we are nearing the end of our 6months with Donna Hay I also made her asparagus and poached eggs with brown butter .

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    2 3/4 oz butter
    1 Tbl sage leaves
    1 lb fresh asparagus
    4 eggs
    Parmesan cheese shavings
    cracked black pepper

Heat butter and sage in a saucepan over low heat until it begins to bubble and the sage turns golden brown. Keep warm.
Trim asparagus ends and steam until tender. While asparagus is steaming poach the eggs in simmering water one at a time. Poach for 3-4 minutes or until whites are firm and yolks are soft.
Place asparagus on warmed serving plates. Remove eggs from water with a slotted spoon and place on top of asparagus. Pour over the browned butter, top with parmesan shavings and lots of cracked pepper. Serve immediately.
Serves 4.

This was so good for lunch. Light, but not quick, and delicious.

The recipe for the Tempura batter is in Donna’s new food fast on page 162 and 165.

The recipe for the asparagus and poached egg is in the new cook on page 17.

Check with the other IHCC members to see what kind of GREEN dish they came up with.

Living in Louisiana means that every year we have a Sweet Potato season. Those lovely orange orbs of sweetness can be used for just about anything – cookies, biscuits, bread, soups, stews – or just eaten with some butter and cinnamon sugar (our fave). But most of all they make great pies…or tarts.

When the November/December issue of Louisiana Cookin’ showed up there was a recipe for a Sweet Potato tart that I just could not pass up!

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      Enough for two 10 inch tarts

    2 pounds sweet potatoes, cooked, peeled, and mashed (about 3 cups mashed)
    2 cups sugar
    3 large eggs, slightly beaten
    1/4 teaspoon salt
    1 ½ teaspoons ground cinnamon
    1/8 teaspoon ground nutmeg
    1 (12-ounce) can evaporated milk
    1 1/2 teaspoons vanilla extract

1. Preheat oven to 350°. On a lightly floured surface, roll out Piecrusts, and fit into 2 (lO-inch) fluted tart pans with removable bottoms. Gently press crusts into bottom and up sides of tart pans and trim. Line pans with parchment paper, and place pie weights on top.

2. Bake until crusts begin to set, about 10 minutes. Remove pie weights and parchment paper, and bake until lightly browned, about 8 to 10 minutes more. Let crusts cool on a wire rack 10 to 15 minutes.

3: In the bowl of a stand mixer fitted with the paddle attachment, combine sweet potato, sugar, eggs, salt, cinnamon, nutmeg, butter, evaporated milk, and vanilla. Mix on low speed to combine.

4. Divide filling evenly among prepared crusts. Bake 10 minutes; decrease heat to 300°, and bake until tarts have set and are dark golden brown, about 45 to 50 minutes.

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The first time I baked mini tarts with this recipe. And I made a few changes. I did not include the butter (mainly because I forgot it was in the microwave), deceased the sugar by 1/2 and subbed in Truvia, increased all the spices just a smidgeon. I also used whole eggs rather than all yolks. It didn’t hurt the taste AT ALL.
You can find the original recipe on Louisiana Cookin’

And if you want lots of yummy Louisiana recipes this is THE place to find them.

Louisiana may be hot in the summer and breed mosquitoes the size of house cats, but the food is spectacular. French, Spanish, and African cuisine form the base for many of your dishes. And while not pretty, this pie is spicy and delicious. perfect for National π DAY!!

This week’s theme for I Heart Cooking Clubs is NOODLES!! Easy Peasy! Until I tried to settle on just one recipe. NOT so Easy Peasy!! But I finally narrowed it down and ended up with a rice noodle dish.

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Donna called this ‘simple snack’. It is a serving for one which made it just perfect for me. Cooked Rice noodles (50 g) tossed with 1/2 tsp Sesame Seed Oil, 1 Tbl soy sauce and 1 tbl sweet chilli sauce. Topped with shredded green onions.

Okay. Not the flavor I was expecting. The next time I throw this together I will:

    cut the Soy Sauce to, at the most, 1/2 Tbl,
    double, at least, the Sesame Seed Oil and
    increase the Sweet Chilli Sauce just a tad.

Craving noodles now. Then check out Noodles, Noodles Everywhere at IHCC.
And if you want to join in the fun — we are finishing up with Donna Hay the end of March and beginning 6 months with Nigel Slater. Great recipes are coming!!!! The rules are on…

      IHCC

Looking for the simplest pasta dish to serve for a quick lunch or side? Look no more! Donna Hay has it for you.

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Butter and Parmesan Linguine

All the ingredients you need are in the picture. Just add butter. Recipe: cook some linguini (14 oz) al dente. Toss it in melted butter (2 oz) {I browned mine just a tad.}. Toss with some (1/2 cup) grated Parm – I’m thinking it would probably be good with Asiago, too, and add some cracked black pepper. Done!!

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Simple!

Recipe is from Donna’s modern classics on page 148. My pick. Check with

for their pasta

    Vitam vas!
    Nazdar! a vítat až k Únor Má KuchynŘ Má Svět. My ar být na návštěvě Czechosolovia

And in case you don’t speak Czech:

The Czech Republic was my choice for this month. I live in Kolin, a community that was originally settled by Czechs in the early 1900s. Our home is one of the original homesteads in the area and is actually listed as a Louisiana Cultural Heritage Property.

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The original owners – Francis and Christine Welchech – built a good sized chicken house first. This is where they lived while they built the small barn,

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and the large barn in 1917. {For many years when the community was young dances and gatherings were held on the top floor of this barn.

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and finally the house in 1926 (top picture).

If you notice the high sloping roof on the barn it is because where the people originally lived and migrated to (Kansas) had lots of snow and the snow would easily slide off the tall gabled roof. {Just a wee bit of history}.

Every year there are two festivals in Kolin. In the fall there is the Kolache Festival. In March there is the Czech Festival. The fall festival is simple and is mainly based on the sale of kolaches. The larger festival in March is filled with dancing, history, pictorals, tours of the area, and lots of hearty food. Pork. Cabbage – usually in the form of sauerkraut – and, of course, KOLACHES (Koláče). It was these bakery treats that pushed me to choose Czechoslovakia for this months MKMW visit.

KOLACHES (Koláče). is not really just a single sweet treat, it is a generic term for baked pastries. But in the US it refers to a yeast bread with a pocket of sweet filling – Poppy Seed, Cream Cheese, Apple. There is a nice definition HERE!

I have a good basic sweet dough recipe I used for King Cake so I adapted it for the bread machine and used it to make the Kolache.

    1 cup milk (at room temperature)
    1 tsp. flavor (lemon, orange, vanilla, or butter)
    4 1/2 tsp active dry yeast
    1/3 cup granulated sugar
    1 tsp. salt
    1/2 cup all-purpose shortening
    2 large eggs, beaten
    4 cups all-purpose flour

Mix the milk, flavoring, and yeast in the bread machine container. Let sit for about 5 minutes until foamy.
Mix the eggs, sugar, and shortening in a small bowl. Then add to yeast/milk mix.
Add flour.
Use the dough cycle to mix/raise/punch the dough. When done remove dough to a lightly floured surface.
Divide the dough into 12 – 15 equal sized pieces and roll into balls. Press each ball into a fairly flat disc. Let rise until about doubled in size.
Make deep indentations in each disc using your fingers. The indentation must be deep and strong or the dough will pop back up when baking.

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Fill with whatever filling you are using. I prefer the apple, cream cheese, or cinnamon crumble.} Gently brush the dough with melted butter.
Preheat the oven to 400 degrees. Bake for 12-15 minutes.

Cream Cheese Filling:

    8 oz cream cheese, softened (230 grams)
    1 egg yolk
    1/4 cup sugar (50 grams)
    1/2 teaspoon vanilla

Mix all ingredients thoroughly. Use a heaping tablespoon for each kolache
Popsika: (Crumble Topping)

    1/2 Cup Sugar
    1/4 Cup flour
    1 Teaspoon cinnamon
    2 Tablespoons of melted butter

Mix together with fingers or a fork until well mixed and crumbly. Use a heaping tablespoon for each kolache.

With lots of practice my Kolaches looked like they were supposed to.

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We are honorary Czechs because our barns have been used for tours and we participated in the festivals for many years. Sadly there are only a few of the original community members left, but with the festivals successive generations learn about and keep the culture going.

Check the My Kitchen My World blog for a round-up of the Czech recipes in early March.

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