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    9 Recipes

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    When my Oma passed away she left cupboard after cupboard full of old cookbooks. One of them, Das Hauswesen, was published in 1922 and was written entirely in German. Of course, I don't speak a lick of German, but I've been trying to translate the recipes anyway since I've always had an interest in authentic cuisine of any sort, especially Germany since my whole family's from there. This one was relatively easy to follow. I've made it twice now and it's very good for a different sort of treat. It's more of an eggy souflee type thing than the typical rice pudding that you're used to, but good all the same... The last time I made it I was out of almonds, so I substituted pecans and my hubby said he liked it better that way. I'm also thinking of substituting some graham cracker crumbs for the bread crumbs listed to line the baking dish. I haven't tried it yet, but I imagine it would be good. Enjoy!! :)

    Recipe #301759

    Yummmm.. :) I don't even remember where I got the idea for this, but I was on a bread kick for a while and kept inventing. This one was actually a success... I'm thinking of making another loaf tomorrow actually. hehe. Tasty stuff.

    Recipe #206637

    This one was just a random exercise in fridge cleaning. While my husband and I were on our anniversary vacation I had a wrap for lunch that they'd grilled so that the tortilla was crispy. It was kind of nice that the filling didn't ooze out the sides for a change, so I decided to do the same thing here. It came out kind of tasty for a quick hot meal.

    Recipe #185808

    In case you couldn't tell, our farmer's market has had some seriously amazing peaches the last few weeks, so I've been doing a lot of experimenting with them. I made a quick salad dressing for my husband and myself the other day that I really loved. On the flip side, he wasn't a huge fan, but he doesn't like peaches too much so I count my opinion for more and I posted it anyway. (just don't tell him I said that!)

    Recipe #185672

    Another brain child of a "bored in the kitchen" day. It's certainly different! I've had ham glazes that I like more, but this one was pretty darn good for a spur of the moment invention. I sort of enjoyed the interesting flavor it had too. The little bit of cayenne gave it just a tiny amount of kick that made it remarkable. If you're in the mood for something ... different this may be worth a try ;) I'll certainly make it again sometime.

    Recipe #185666

    This recipe is one of the hallmarks of my childhood. :) I believe it was my great grandmother's recipe on my Dad's side, and whenever a holiday came along the lemon mallobet wasn't far behind. It takes a bit of time and effort to prepare, but for a family celebration it was always worth it. I loooove this stuff. :) I know my great grandmother always used to make the recipe as is and fill ice cube trays with the mallobet to freeze. My mom always used to double the recipe and use a jello mold or a bundt pan for the main mixture. (I'd recommend doing the latter ;) ) Edit: To address some of the questions in Chef #799733's comment, the jelled mixture doesn't mix 100% with the egg whites. The trick to an even texture is to break up the jell fairly thoroughly before folding in the egg whites. The first few times I made this after my mom passed down the recipe I didn't mix it up well enough and it tended to have some odd inconsistencies in the texture. It's been a couple of years since I had the time to make this myself so I don't remember how long it takes for the sauce to thicken. The consistency changes from fairly thin to more like a cream soup or chowder before it's done. Also, the red and green decorations in the photo were done by sprinkling some cake/cookie decorations in the bottom of the bundt pan before I poured the mixture in. I also put some green food coloring on a long teaspoon and slid it down the outside edge of the bundt pan after I poured the mallobet into the bundt pan, just before I froze it. I hope this clears things up a bit. And I apologize for not responding directly. I don't have a premium membership :) Happy holidays!

    Recipe #185664

    Yet another creme brulee experiment... This one came out surprisingly well considering the ultimate goal was to make a dessert that had as few calories and fat as possible. The custard can be made with 2 tbsp of honey, or 3 tbsp of sugar or splenda. When I priced out the calories on the honey version came out to about 93 calories, the sugar version weighed in at 96, and the splenda version measured 70 calories per serving. The honey, and sugar versions will taste more natural, and for the price of 23 calories, I think it's worth it. This isn't the most spectacular creme brulee in the world, but it's pretty darn good considering the nutritional information. The spices and flavorings can be tweaked however you like them. I've had a blast playing around with it. The fun thing is that I can afford to play around with it and munch as much as I like without having to widen my doorways. :D Hope you enjoy!

    Recipe #182836

    I've been on a creme brulee kick lately. A while ago I decided to make some orange julius and found a recipe online while looking for a way to use up the extra egg yolks. Since then I've bought a culinary torch, a creme brulee cookbook, and about 4 different flavored sugar shakers to play with. This particular recipe was adapted from the "Light and breezy creme brulee" recipe in my "Creme brulee, the bonjour way" cookbook. I've changed it around quite a bit since I was looking for a way to make a dessert that was rich, creamy, and not so loaded with fat that I couldn't enjoy it once in a while. I really love it, and hope you do too! :D

    Recipe #179077

    I invented the first incarnation of this bread for father's day. My dad loves baked apples, so I mixed up the first experimental dough and baked it with some creme brulee mixture in the bottom. It came out so good I decided to perfect the bread. I don't know how well the rolls keep though. They keep disappearing within a couple days of baking them... The apple filling was based on a recipe for an apple cinnamon creme brulee I found online. The bread is all original ;)

    Recipe #177430

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