Sharlotka (Russian Apple Cake)

I don't know how I fell upon a Russian cooking website, but here it is... Russian Apple Cake. (Cooking Melangery from Saute to Souffle)  I looked around, and found a recipe that used less sugar, and more apples.   There is no oil or butter used.  This cake has a very light flavor, so  I don't see why it can't be served for breakfast.  Quite delicious!  I bet this would taste good with a slice of cheddar cheese.




5 or 6 peeled and chopped apples (I used 6.  Less cake, more apples)
3 large eggs, room temperature
3/4 cup sugar
1 teaspoon vanilla
1 cup flour
1/2 teaspoon baking powder
Pinch of salt
Juice of 1/2 lemon
Lemon zest of 1/2 lemon
Powder Sugar
Cinnamon

• Preheat oven to 350 bake.  Line bottom of 9 inch springform pan with parchment paper.  Spray bottom and sides with nonstick cooking spray. 
• Mix apple chunks, lemon juice and lemon zest.  Set aside
• In a larger bowl,  beat eggs and sugar until thick.  Beat in vanilla
• Stir in flour, baking powder and salt until just combined
• Place apples in springform pan
• Spread batter evenly over apples
• Shake and tap pan to distribute batter.  Smooth out batter on top
• Bake for approximately 45 minutes, or until toothpick comes out clean in center of cake
• Cool on a rack for 10 minutes.  Remove from pan and continue to cool
• Dust with powdered sugar and cinnamon

-Queenie Cuisine

Peanut Butter and Jelly Pancakes

My kids ate peanut butter and jelly pancakes on vacation.   Theirs were one big pancake spiraled with peanut butter and jelly. These are quite different.  The peanut butter is mixed into the batter.  Quite delicious.  One hint;  you may wish to double the syrup recipe.  




Batter:

1  1/2 cup milk
3/4 cup peanut butter (creamy or crunchy)
2  1/2 cup baking mix (I used Jiffy)
2 eggs
Cooking spray


Syrup:

1 cup jelly (flavor of your choice)
2 teaspoons cornstarch
2 tablespoons water

• For the syrup:  heat the jelly in a saucepan over medium heat
• Dissolve the cornstarch and water in a small bowl
• Once the jelly becomes liquid, stir in the cornstarch mixture
• Simmer until a syrupy consistency is reached. Remove from burner
• If the syrup becomes jelled, just place over low heat until syrup-like consistency returns

• For the Pancakes: Over low heat, warm milk, whisk in peanut butter and mix until smooth.  remove from heat
• In a mixing bowl, add baking mix.  Stir in eggs and milk mixture until combined
• Place a nonstick skillet over medium heat.  Spray with cooking spray
• Place 1/4 cups of batter in skillet and cook until golden brown
• Once it bubbles, flip over and cook the other side
• Serve with syrup

-Queenie Cuisine

Blueberry Rhubarb Pancakes

 Healthy and fattening all at the same time.  (that means that the two cancel each other out)  I had 4 stocks of rhubarb that needed to be cooked.  I wanted to incorporate them into a meal, instead of dessert, so this is what I came up with.  Served up with real maple syrup... another 3 thumbs up from the kids.  


Makes 4 servings

1 cup whole wheat flour
1/2 cup white flour (I used unbleached)
4 teaspoons baking powder
1 teaspoon baking soda
4 tablespoons sugar
4 teaspoons cinnamon (this makes the whole dish)
1  1/2 cups milk
2 eggs
4 tablespoons unsalted butter, divided and melted
4 teaspoons vanilla extract
1 cup blueberries (could substitute for chopped strawberries)
1 cup finely sliced rhubarb (approximately 2 stalks)

• Saute rhubarb in 1 tablespoon butter until soft, not mushy, set aside
• In a medium bowl, combine flours, baking powder, baking soda, sugar and cinnamon
• Using an electric beater, mix in milk, eggs, butter and vanilla
• Fold in blueberries and rhubarb
• Grease skillet and cook over medium heat until bubbles form on one side
• Turn over and cook on second side until golden

-Queenie Cuisine

Banana, Peanut Butter Oatmeal Breakfast Cookies

One of my children is having a friend over tomorrow.  I decided to make something healthy, yet delicious.  Once again,  I used what I had in the house for ingredients.  These make a great breakfast option because it has protein, fiber, and fruit.  Peanuts, (I used) chocolate chips and shredded coconut are optional.  This recipe uses no oil, butter, sugar or eggs.  It is a bit crumbly, so it would also taste good warm, crumbled up over vanilla ice cream.

Makes 36 cookies (this recipe is from the blog The Skinny Fork)

2 ripe bananas
1/3 cup regular or reduced fat peanut butter
2/3 cup unsweetened applesauce
1 teaspoon vanilla
1/2 teaspoon cinnamon
Dash of ground cloves
Dash of ground nutmeg
1  1/2 cup quick or old fashioned oats
1/4 cup low salt peanuts (optional)
1/4 cup semi sweet chocolate chips (optional)
1/4 cup reduced fat unsweetened shredded coconut (optional)

• Preheat oven to 350 degrees
• Line a baking sheet with parchment paper
• Blend together bananas, peanut butter, applesauce, vanilla and spices
• Add oats, nuts, chocolate chips and coconut; stir until well combined
• Spoon a rounded tablespoon of mixture onto baking sheet (leaving 1+ space between each cookie)
• Bake for 20+ minutes
• Cool on a baking rack

-Queenie Cuisine

Healthy Carrot Quick Bread

 I was given a 5 lb bag of carrots, so I decided to use some to make this delicious, healthy breakfast bread.  The taste is that of a mild carrot cake.  Top a piece with cream cheese, serve with a steaming cup of coffee, and you will be good to go!



Serves 12

1  1/2 cups whole wheat flour
1  1/2 cups shredded carrots
1/4 cup raisins
1/2 cup light agave nectar
2 teaspoons cinnamon
1/4 teaspoon cardamom
1/4 teaspoon nutmeg
1  1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 egg
1 egg white
2 tablespoons olive oil
3/4 cup water
1/2 cup chopped walnuts (optional)

• Mix flour, carrots, raisins, agave nectar, cinnamon, cardamom, nutmeg, baking soda and salt in a large bowl 
• Make a well in the center and add the egg, egg white oil and water.  Stir until completely mixed
• Pour batter in a loaf pan coated with cooking spray
• Bake at 350 degrees for 45+ minutes (until a toothpick inserted in the middle comes out clean)
• Cool completely on a rack before removing from pan

-Queenie Cuisine

Corn Cake Muffins

I am a Yankee,  so I know very little about Sweet Corn Cake. (Never mind the fact that I have never tried it before)  I decided to read up on it.  Some people bake it, while others either fry or grill it.  In my quest to make healthy alternative breakfasts and snacks for my children,  I have once again modified a couple of recipes. I substituted sugar for Agave, as well as cut down on the amount of sweetness. I also used unsweetened apple sauce in place of vegetable oil and butter.  This recipe uses a lot of eggs.  I have yet to find a proper substitution for that.  (I am rationalizing the use of so many eggs to the fact that one of my children won't eat eggs in their natural form.... he will eat eggs in baking, however)  I have made these for the kid's breakfast.

This recipe makes 12 small muffins.  Don't be alarmed if they come out of the oven as puffy, and then sink in the middle....that's what they do...at least for me.  And oh, I want to mention that the texture is nothing like corn bread or corn muffins.  The texture is closer to a moist corn pudding.  

2 cups uncooked, fresh corn kernels (Averages 1 ear of corn per 1 cup)
1/2 cup milk
1 teaspoon vanilla extract
1 cup unsweetened apple sauce
2/3 cup light agave Nectar (or 1/4 cup white sugar, and 1/4 brown sugar)
4 eggs
2 teaspoons baking powder
1/2 teaspoon salt
2  1/2 cups flour

• Preheat oven to 350 degrees.  Spray a 12 cup muffin tin with cooking spray
• Using a blender, whirl corn kernels, milk and vanilla until almost pureed, set aside
• In a large bowl, beat the apple sauce and agave nectar until smooth
• Scraping sides of the bowl, beat in 1 egg for 30 seconds, and repeat until all 4 eggs are mixed in 
• Beat in baking soda and salt
• Add the corn mixture and beat until all is mixed
• Stir in flour until just combined
• Pour batter into muffin tin
• Bake until toothpick inserted comes out clean (30+ minutes)

-Queenie Cuisine

Cocoa Banana Oat Breakfast Bars

Two out of three of my children liked this. (enough to ask for a second helping at breakfast) There is no sugar, egg, oil or butter in this recipe.  One could take out the cocoa, and add walnuts, pecans and or Craisins.  Very healthy, and quick to make.





3 cups old fashioned, uncooked oats
4 ripe bananas, mashed until creamy
2 cups unsweetened applesauce
2/3 cup raisins
1/2 cup nuts (optional)
3 tablespoons unsweetened cocoa powder
2 tablespoons vanilla extract
2 teaspoons cinnamon

• Mix all ingredients in a large bowl until well blended
• Place in a greased 9 x 13 baking dish
• Bake at 350 for approximately 45 minutes  (bars will be chewy)

-Queenie Cuisine

Healthy Peanut Butter Banana Muffins

I call these healthy because they use honey instead of sugar.  There is only a small amount of oil in this recipe because of the peanut butter.  I used Smart Balance brand.  My son and his friend liked these.  They are mild in taste.  I recommend splitting them in half and spreading some jam in the middle.  A good breakfast muffin.

Makes 12 muffins


Muffins:

2 cups sifted flour
1/2 cup rolled oats
1 tablespoon baking powder
2 small, very ripe bananas
1 cup milk
1 beaten egg
1/3 cup chunky peanut butter
4 tablespoons oil
1 teaspoon vanilla extract
1/2 cup honey

Topping:

1/4 cup rolled oats
1/4 cups flour
2 tablespoons packed brown sugar
Dash of cinnamon
2 tablespoons melted butter

• Heat oven to 375 bake
• In a large bowl, combine flour, oats and baking powder
• In another bowl, mash the bananas, blend them with the milk and egg
• Combine the peanut butter, corn oil, vanilla extract, and honey in a third bowl
• Stir the banana mixture into the peanut butter mixture
• Pour mixture into flour mixture
• Fill greased muffin tins
• For the topping, combine oats, flour, brown sugar, cinnamon and melted butter
• Sprinkle evenly over the batter
• Bake 20 minutes, or until golden brown
• Serve warm

-Queenie Cuisine

Oatmeal Banana Breakfast Bread

My son's exact words, "tastes just like banana bread."  It has a slight taste of cinnamon with a bit of crunch from the oats.  Adding unsweetened apple sauce, and this bread would be good to serve for breakfast.  
My son also told me to make this bread more often... I think I will!

Serves 16 (or not)


1  1/2 cup flour
1  1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
3/4 cup sugar
1 egg
3 very ripe bananas
1/4 cup oil
1/2 cup old fashioned oats (plus more to sprinkle on top)
1/4 cup unsweetened applesauce

• In one bowl, mix together flour, baking powder, baking soda, cinnamon and sugar
• In another bowl, mix together egg, bananas, oil, oats and applesauce.  (I used an electric mixer)
• Combine both and pour into a greased loaf pan
• Sprinkle top of loaf with a small handful of oats
• Bake at 350 degrees for 1 hour.
• Place pan on cooling rack. When bread is cool enough, remove and let bread finish cooling on rack before slicing.

-Queenie Cuisine

Orange Buns

These are great!  Since they also look good, I decided to show a larger picture of them.  Easy, sweet and full of flavor,  these buns are" coffee shop worthy!" The Orange Buns use half of a recipe of dough, so I just doubled the recipe.

Sweet Roll Dough:

1 package regular or quick-acting active dry yeast
1/2 cup warm water (105-115 degrees)
1/2 cup lukewarm milk (scaled then cooled)
1/3 cup sugar
1/3 cup butter, softened
1 egg
3  1/2 - 4 cups flour

• Dissolve yeast in warm water
• Stir in milk, sugar, butter, egg and 2 cups of flour
• Beat until smooth
• Add enough flour to make dough easy to handle
• On a lightly floured surface, knead until smooth and elastic
• Place in a greased 2  1/2 quart bowl
• Turn greased side up
• Cover and let rise in a warm place until double, about 1  1/2 hours
• Punch down

Orange Buns:

1  1/2 cups powdered sugar

3 tablespoons butter, softened

1 tablespoons grated orange peel

2 tablespoons orange juice

1/2 Sweet Roll Dough

• Beat all ingredients except dough until smooth and creamy
• Flatten dough with a rolling pin on a floured surface to the size of 12 x 7 inches
• Spread with half of the orange mixture
• Roll up tightly, beginning at 12 inch side
• Pinch edge of dough into roll and seal well
• Cut into 12  1 inch slices
• Place on a slightly greased round pan
• Let rise until double, approximately 40 minutes
• Heat oven to 375 degrees
• Bake until golden brown, 20 - 25 minutes (check after 15 minutes)
• Frost with remaining orange mixture while warm

-Queenie Cuisine

German Pancakes

Happy Saint Patrick's Day!  This is not a family recipe.  I heard about it while reading a book about a caterer who solves mysteries.  (That's how I get a lot of my recipe ideas)  This recipe is surprisingly easy to make.  While this pancake would make a good dessert, topped with fresh berries and cream,  I decided to make it for lunch.  I made Sweet and Spicy Apples, (February 11, 2013) fresh apple chicken sausage and cantaloupe   I sprinkled on powdered sugar and drizzled real maple syrup on top.  A masterpiece!  This recipe makes 2 - 9 inch pancakes.  

4 eggs

1 tablespoon sugar

2/3 cup flour, sifted

2/3 cup milk

2 tablespoons soft butter

1/4 teaspoon vanilla

1/4 teaspoon ground cinnamon

Powder sugar

• Heat oven to 400 degrees bake
• Butter two 9 inch cake pans
• Using an electric mixer, in a large bowl, blend eggs well
• Add remaining ingredients, and process until smooth
• Pour into prepared pans and bake for 20 minutes
• Reduce heat to 350 degrees and bake for an additional 8 - 10 minutes
• Slide onto warm plates
• Using a sifter, sprinkle with powdered sugar

-Queenie Cuisine

Chocolate Chip Zucchini Bread (Low Calorie)

What a great way to get your kids to eat zucchini! (You can't taste the zucchini, only the chocolate chips) This recipe uses apple sauce in place of oil. (I used unsweetened, so the bread is less sweet then regular zucchini bread)   It only uses 2 tablespoons of butter.   Great to pack for school snack!




1 cup flour
1 cup whole wheat flour
1/2 cup brown sugar (not packed)
1  1/8 teaspoon baking soda
1 teaspoon vanilla
1/2 cup chocolate chips (I used minis)
1 large beaten egg
2 tablespoons melted butter
1 cup apple sauce (I used unsweetened)
1  1/2 cups shredded zucchini  (not packed)

• Heat oven to 325 bake
• Combine flour, sugar and baking soda in a large bowl.  Mix well
• Add chocolate chips and gently mix
• In a medium bowl, mix egg, vanilla and melted butter, apple sauce and zucchini
• Add to the flour mixture and stir until just blended
• Pour batter into a greased 9 x 5 inch loaf pan
• Bake for 45-55 minutes.  (until a toothpick is inserted in the middle, and comes out clean)
• Cool for 10+ minutes and remove from pan and place on a cooling rack. 

-Queenie Cuisine

Cinnamon Sweet Potato Yeast Bread

YUM!  This bread is sweet and tasty!  When rolling the dough, make sure to follow the directions or it will sink in the middle.  (I know first hand)  This recipe makes two loaves, 16 slices per loaf.  (Don't bother freezing one loaf, it won't last long enough.......)





1  1/2 cups milk
2 tablespoons plus 1/2 cup sugar, divided
1/2 cup butter
1 cup mashed cooked sweet potatoes
2 (1/4 oz) packages active dry yeast
1/2 cup warm water
7  1/2 cups flour, divided
1  1/2 cups raisins
4 tablespoons softened butter
2 teaspoons ground cinnamon
Melted butter for topping

• In a small saucepan, scald milk.  Add two tablespoons sugar, and a 1/2 cup butter.  Stir until butter melts.  Mix in sweet potatoes and cool to lukewarm.
• In a large mixing bowl, dissolve yeast in 1/2 cup warm water.  Add milk mixture and 4 cups flour.  Beat with an electric mixer for 2 minutes, or until smooth.  Stir in raisins.
• Gradually add remaining 3  1/2 cups flour, mixing until a stiff dough forms.
• Turn dough onto a lightly floured board and knead until smooth and elastic.  Place in a greased bowl, turning dough in bowl to grease top.
• Cover bowl with plastic wrap and let rise in a warm place for about 1 hour or until doubled in bulk.
• Punch down dough and turn out onto a lightly floured board.
• Divide into two equal portions and roll each into a 16 x 8 inch rectangle.
• Spread 2 tablespoons softened butter over each rectangle.
• Stir together remaining 1/2 cup sugar and cinnamon and sprinkle evenly over each rectangle.
• **Starting from the narrow side, roll up each rectangle and pinch edges and ends together.  Tuck ends under slightly and place, seam-side down, in greased 9 x 5 x 3 inch loaf pans. Brush tops with melted butter.
• Cover and let rise for 1  1/2 minutes or until doubled in size. Preheat oven to 375 degrees bake.  Bake 35-40 minutes or until loaves are golden brown and sound hollow when tapped. 
• Remove bread immediately from pans and cool on a wire rack. 

-Queenie Cuisine

Not Your Average French Toast

Even yours truly, Queenie Cuisine likes to take a day off from cooking dinner once in a while. The reason why I call this "Not Your Average" is because this recipe combines flavors such as orange zest and almond extract.  This recipe is quick, easy and tastes like it comes from the kitchen of a bed and breakfast.  The kids enjoyed this with fresh apricot slices.



Butter for frying
3 eggs
2 tablespoons milk
2 tablespoons heavy cream (I used silk nondairy creamer...less calories and tasted fine)
2 tablespoons freshly squeezed orange juice
1 tablespoon orange zest
1 tablespoon sugar
1/4 teaspoon almond extract
1/4 teaspoon ground cinnamon
6+ bread slices  (I used small Italian bread slices, so I used 10 pieces of bread)

• Heat up large saute pan or griddle to medium heat and add butter
• Thoroughly whisk eggs, milk, cream, orange juice, orange zest, sugar, almond extract and cinnamon in a large bowl
• Place bread in the dish and soak both sides
• Place the bread in pan and cook until brown on both sides
• Pour on maple syrup and sprinkle powdered sugar if desired

-Queenie Cuisine

Chocolate Chip Banana Bread

I had overripe bananas, so I decided to make banana bread. My husband will only eat it if it has chocolate in it.  Most food blogs have gourmet recipes.  I chose to blog this recipe, along with other "basic-type" recipes  because this is what most kid's eat.  If your kids are anything like mine,  they will eat chicken, vegetable and potato if they are separate on one plate...if all 3 ingredients are in a casserole.....forget it!  My kids have been circling the kitchen waiting for this loaf to cool down enough so that I can cut it.  I hope you enjoy this recipe as much as my family does.


2 cups flour
1 cup sugar
1 teaspoon baking powder
1 cup mashed ripe bananas (2 -3 medium)
1/2 cup shortening
2 eggs
1 cup semi-sweet chocolate chips
1/2 cup walnuts if desired  (I had a handful left over, so I put some in)

• Heat oven to 350 degrees.  Grease only the bottom of a 9 x 5 loaf pan
• Combine all ingredients except for chocolate chips in large bowl; blend well on medium speed
• Stir in chocolate chips and walnuts
• Pour batter into pan
• Bake 60 - 65 minutes; until wooden pick inserted comes out clean
• Cool 10+ minutes and remove from pan.  Place on a wired rack until completely cooled.

1 loaf (18 servings...HAH!)

-Queenie Cuisine

Old-Fashioned Oatmeal

This is a great recipe for a cold and snowy day like this.  makes 2  1/2 cups.

2 cups water
1  1/2 cups old-fashioned rolled oats
1/3 cup raisins (or dried cranberries or a mixture of both)
A pinch of salt (I left out)
1 teaspoon vanilla
 1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Maple syrup or brown sugar to taste

• Bring water to boil and add oats, raisin and salt.
• Reduce heat and simmer uncovered for 10 minutes. (I sometimes need to add more water because the water cooks down before the oats are cooked)
• Stir in vanilla, cinnamon and nutmeg.
• Top with maple syrup or brown sugar.

-Queenie Cuisine

New Year (Or any day) Sausage and Cheese Quiche

Every New Year's morning,  I like to make something special for breakfast.  (aka...not low in calorie... but delicious!)  This year,  I baked a quiche.  (It will be reheated tomorrow morning)  When I say this is not low cal.,  I mean it..  I used some left over heavy cream instead of my usual whole milk.  Unfortunately,  I gained weight during Christmas, so I am on a diet, and I won't be able to eat much.  I will however, take great joy in seeing my husband and kids dig in!  


Pie Crust

2 cups flour
2/3 cup Crisco
6 - 7 tablespoons ice water

• Mix the flour and Crisco until pea size
• Add water and mix
• Flatten out dough.  Add to the bottom and sides of pie plate.  (do not roll dough)
• Cook dough for 8 - 10 minutes on bottom shelf at 400 degrees, remove from oven

*You may have left over dough. I don't see why you can't freeze it for future use.

Quiche

3 large eggs

4 oz bulk sausage broken into pieces and cooked on the stove

1 1/2 cups milk, or cream

Cheddar cheese to top

salt

pepper

nutmeg

• Place sausage in  pie crust
• Mix together eggs, milk or cream. salt, pepper to taste.  Add a dash of nutmeg
• Place in pie crust.  Add cheese on top
• Bake 375 degrees for 25 - 35 minutes  , or until  toothpick comes out clean. Quiche should be browned on top

-Queenie Cuisine     HAPPY NEW YEAR!