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September Recipes

BOLOGNESE MEAT SAUCE

2   oz. Diced Pancetta (finely chopped)

1   Medium Spanish Onion (finely chopped)

1   Stalk Celery (finely chopped)

1   Carrot (finely chopped)

3   Tbsp. Unsalted Butter

11  oz. Ground Beef

4    oz. Ground Pork

4    oz. Ground Italian Sausage

1    Freshly Ground Clove

      Dash Freshly Ground Cinnamon

1    tsp. freshly Ground Black Pepper

2    lb  Tomatoes (peeled and chopped) or 1 28-oz Can Whole Peeled Tomatoes (packed in water)

1    Cup Whole Milk

1/2 tsp. Sea Salt

Make the soffritto*. Combine pancetta, onion, celery, and carrot in sauté  pan with butter and cook over medium heat until onion turns pale gold.

Add the beef, pork, sausage to the soffritto, and increase the heat to high; cook until browned. Sprinkle with the clove, cinnamon, and pepper.

Stir in tomatoes, bring to a simmer and reduce the heat to medium. Cook over medium heat for 15 minutes. If you are using whole canned tomatoes, break them up as you add them to the sauce. Add milk and season with sea salt. Then turn down the heat and simmer for 2 and 1/2 hours. Stir at least every 20 minutes. Whenever the sauce gets too dry and starts sticking to the pan, just add 1/4 cup of water and scrape up any browned bits from the bottom of the pan. Serve with pasta. Yield: With pasta, makes enough sauce for 6.

*Soffritto  means to brown or fry slightly.  In Italy, it is very common to begin many recipes with a soffritto, or a lightly fried mixture of herbs and vegetables.

A soffritto can vary in the herbs and vegetables that compose it.  One particular combination that wonderfully flavors many pasta and other dishes is a mix of finely cut carrot, onion, and celery.  In fact, this blend is so prevalent in Italian cuisine that, in Italy, you can walk into the frozen section of nearly any grocery store and you will find a small box of this particular variety already prepared. 

HOMEMADE TOMATO SAUCE

"Fresh tomatoes are peeled and pureed then slowly cooked with onion, green pepper, garlic and red wine for a rich, flavorful sauce."

10  Large Ripe Tomatoes

2    Tbsp. Olive Oil

2    Tbsp. Butter

1    Onion (chopped)

1    Green Bell Pepper (chopped)

2    Carrots (chopped)

4    Cloves Garlic (minced)

1/4 Cup Fresh Basil (chopped)

1/4 tsp. Italian Seasoning

1/4 Cup Burgundy Wine

1    Bay Leaf

2    Stalks Celery

2    Tbsp. Tomato Paste

Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside.

In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve.

Servings: 6


NEW YORK STYLE CHEESE CAKE

CRUST:

2       Cups Graham Crackers (about 30 squares, finely ground)

1/2    tsp. Ground Cinnamon

1/2    Cup Unsalted Butter (melted 1 stick)

FILLING:

4       (8 oz. each) Pkg. Cream Cheese (room temp.)

1       Cup Sugar

4       Eggs

1 1/2 tsp. Vanilla Extract

1       Lemon Zest (finely grated)

1       Cup Sour Cream

TOPPING:

1       pt. Strawberries

1       pt. Raspberries

2       Tbsp. Butter

3/4    Cup Granulated Sugar

1       tsp. Corn Starch

1       Lemon (juiced)

To prepare crust: In a mixing bowl, combine the crust ingredients together with a fork until evenly moistened. Lightly coat the bottom and sides of a 9-inch spring form pan with nonstick cooking spray. Firmly press the mixture over the bottom and 1-inch up the sides of the pan, use your fingers or the smooth bottom of a glass. Refrigerate the crust while preparing the filling

To prepare filling: In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps. Gradually add the sugar and beat until creamy, about 3 minutes. Periodically scrape down the sides of the bowl and the beaters. Add the eggs, 1 at a time, and continue to slowly beat until combined. Stir in the vanilla and the lemon zest. Blend in the sour cream. The batter should be well mixed, but not over beaten. (Over beating incorporates too much air and will cause the cake to puff when baking, then fall and crack when cooling.) Pour filling into the crust-lined pan and smooth the top with a spatula.

To prepare water bath: Set the pan on a double piece of aluminum foil and fold up the sides. This will prevent water from seeping into the seams of the spring form pan. Carefully set the cake pan in the large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan.

Preheat oven 325, decrease oven to 300 bake for 1 hour 20 min. The cheesecake should jiggle, it will firm up after chilling. Be careful not to overcook! Do not do a toothpick test in the cakes center, this will make a crack. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the insides of rim. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours to set up. De-mold and transfer to a cake plate. Slice the cheese cake with a thin nonstick knife that has been dipped in hot water and wiped dry after each cut. Serves: 8 servings

 To prepare topping: Combine all ingredients in a 2-quart saucepan over medium-high heat. Bring up to a slow boil and stir gently until the berries breakdown and release their natural juices. The consistency should remain a bit chunky. Cool to room temperature and serve on top of the cheese cake. Yield: 2-1/2 cups.

Or:  You can top your cheese cake with a mixture of 2 cups sour cream, 1/3 cup 10x sugar and a tsp. vanilla. Mix these together until smooth and keep chilled until you unmold the cheese cake. Then spread evenly on top and serve.


Here are two recipes for Schlappich Pie or Milk Pie or Milk Slappie from a site on Pennsylvania Dutch cooking that I found. They might or might not be, close to what you remember.

PENNSYLVANIA DUTCH
MILK FLITCHE - MILK SLAPPIE - SCHLAPPICH PIE

1/2    Recipe Plain Pastry

1 1/2 Tbsp. Sifted Flour

1 1/2 Tbsp. Sugar

3/4    Cup Milk

1 1/2 Tbsp. Butter

         Cinnamon

Preheat oven to 350°  F. Line a 7 inch pie dish with plain (half) pastry recipe. In a mixing bowl, add flour, sugar, and milk. Mix. Dot pastry shell with butter and sprinkle with cinnamon. Pour in mixture, dot with more butter, and sprinkle with cinnamon. Bake until filling is firm and crust brown or about 45 minutes.


MOLASSES FLITCHE

1/2  Recipe Plain Pastry

 3/4 Cup Molasses

 3/8 Cup Cold Water

 1    Heaping Tbsp. Flour

 1    Heaping tsp. Sugar

Preheat oven to 350°  F. Line a 7 inch pie dish with pastry. In a mixing bowl, add molasses, water, flour and sugar. Mix and pour into unbaked shell. Bake for about 45 minutes, or until filling is firm.


PEANUT BUTTER-TOPPED
OATMEAL COOKIES

1/2  Cup Butter (softened)

1/2  Cup Sugar

2  Eggs

1  Cup Flour

1  Cup Oatmeal (not instant)

3/4  Cup Peanut Butter

1/2  Cup Brown Sugar (packed)

1  Tsp. Vanilla

1/2  Tsp. Baking Soda

Miniature Peanut Butter Cups (unwrapped) 

In a small bowl, combine flour and baking soda. Set aside. In a large bowl, beat butter and peanut butter until light and fluffy. Add sugar, brown sugar, eggs, vanilla. Beat well. Stir in flour mixture. Stir in oatmeal. 

Refrigerate for several hours until firm, possibly overnight. 

Preheat oven to 350º. Shape dough into balls. Bake 9 to 11 minutes or until almost set. Cool 5 minutes. Press candy on top of each cookie, pressing down gently.

Remove from cookie sheet to wire rack. Cool completely. Store in tightly covered containers.

Recipe From: Janet Anne Jurgielewicz


BAKED APPLE SAUCE

3   or 4 Macintosh Apples (peeled, cored, and sliced into quarters)

1   Tbsp. Ground Cinnamon

1/8 tsp. Ground Nutmeg

2   Tbsp. Pure Vanilla Extract

1   Large or 2 Small Lemons (juiced)

1   Tbsp. Honey 

Preheat oven to 350 degrees F. In a bowl, mix together the cinnamon, nutmeg, vanilla extract, lemon juice, and honey; set aside.

In a large re-sealable plastic bag, place the apple quarters. Add the spice/honey mixture, reseal the bag, and shake to thoroughly coat the apples. NOTE: To enhance the flavor, you may marinate for several hours in the refrigerator or you may proceed "as is."

Place the coated apple quarters on a baking pan or cookie sheet. Bake for approximately 30 to 40 minutes or until tender. The tip of a knife should easily pierce the apple slice. When done, remove the apples from the oven and place in a bowl. Using a potato masher or pronged fork, gently mash the apples to desired texture of either a chunky or a smooth sauce (your choice). Makes approximately 2 cups.


HOMEMADE BAKED APPLE SAUCE

8    Honey Crisp Apples (peeled and cut into 1/2 inch pieces)

      Zest of 1 Navel Orange

      Juice of 2 Navel Oranges

      Juice and Zest of 1 Lemon

1    Tbsp. Butter

1    Cinnamon Stick

1/2 tsp. Grated Nutmeg

1/2 Cup Vanilla Sugar (regular will be fine too)

Preheat oven at 400 degrees F. In a heavy dutch oven saucepan, mix the apples, zest, juice, butter, cinnamon stick, nutmeg and vanilla sugar. Mix well, cover and bake for 50 minutes. Take out of the oven and whisk till smooth (slightly chunky). 


APPLE SAUCE

The sugar amounts are just guidelines, depending your taste, and on the sweetness of your apples, use less or more. If you use less sugar, you'll likely want to use less lemon juice. The lemon juice brightens the flavor of the apples and balances the sweetness.

3    to 4 lbs. Apples (peeled, cored, and quartered  

      (Use a good cooking apple like Golden Delicious, 

      Jonagold, Granny Smith, Fuji, Jonathan, 

      Mcintosh, or Gravenstein.)

4    Strips of Lemon Peel (use a vegetable peeler to 

      strip 4 lengths)

      Juice of 1 Lemon (about 3 or 4 Tbsp.)

3    inches Cinnamon Stick

1/4 Cup Dark Brown Sugar

1/4 Cup White Sugar

1    Cup Water

1/2 tsp. of Salt

Put all ingredients into a large pot. Cover. Bring to boil. Lower heat and simmer for 20 to 30 minutes.

Remove from heat. Remove cinnamon sticks and lemon peels. Mash with potato masher. Ready to serve, either hot or refrigerated. Delicious with vanilla ice cream or vanilla yogurt. Freezes easily, lasts up to one year.