Friday, April 29, 2011

Coffee Cake!

Best coffee cake ever! I've made this one again and again and it's always a big hit. I got it from a teacher aide at my kids elementary school. The big kid is now graduating college soon, so that's how long I've had this recipe. The teacher aide brought it in to a class function and everyone begged for the recipe. I've been making it ever since. You won't even notice the coconut. But it adds to the moistness of the cake. My addition was the pecans. The original recipe didn't have them because there's no nuts allowed at school, except for the occasional parent. Myself included :)

Coffee Cake
Source: Mrs. Watson
Printable Recipe

1 cup sugar
5 tablespoons chopped walnuts
2 tablespoons cinnamon
2 tablespoons sweetened shredded coconut

3 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1 cup butter (unsalted)
2 cups sugar
4 eggs, room temperature
2 cups sour cream
2 teaspoons vanilla

FOR TOPPING: Combine all ingredients and set aside.

FOR CAKE: Preheat oven to 350 degrees. Butter 9 X 13" pan. Sift flour, baking soda and salt into medium bowl. Cream butter with sugar in large bowl until light and fluffy. Beat in eggs one at a time. Beat in sour cream and vanilla. Mix in dry ingredients until just blended. Spoon into prepared pan. Sprinkle with topping. Swirl knife through topping and batter. Bake until tester comes out clean, 45-50


Joining the fun at

And more fun and recipes at Sweet as Sugar Cookies for Sweets for a Saturday!

Joining Beth at Beth Fish Reads for her fun Weekend Cooking Party. Every weekend. It's open to anyone who has any kind of food-related post to share! Go on over and see some fun posts.

Thursday, April 28, 2011

Matzoh Brei

An old favorite here at our house, even when it's not a holiday, Matzoh Brei! And I have a lot of matzoh left over. You can serve it plain or with preserves, fresh fruit, cinnamon sugar or syrup. You can make it savory by adding garlic, sauteed mushrooms, onions, herbs, spinach, whatever you like. You can even add cheese, brie is nice, and then it would be called Matzoh Brei with Brie :)

Matzoh Brei
Source: There's Always Thyme to Cook
Printable Recipe

4 matzohs, broken in small pieces
1 cup hot water
3 eggs, beaten
Salt and pepper to taste
3 tablespoons butter

Break matzoh into pieces in a large bowl. Pour hot water over matzoh and stir to allow it to absorb some of the water.

Drain matzoh in a strainer and leave in strainer. To the bowl, add eggs, salt and pepper and beat gently with a whisk. Stir in the matzoh to combine.

Heat butter over medium heat in a large pan. Add matzo mixture and fry on one side until bottom is golden brown and crisp. Flip matzoh and fry the other side. If you want it "scrambled" instead of a "pancake" style, stir it around and break up the clumps.

Remove from heat and serve immediately.

Sunday, April 24, 2011

An Arby's clone?

You always want what you can't have and when the last Arby's closed here years ago, I really missed  those beefy cheddar sandwiches on the squishy onion rolls. Never mind that it's the usual fast food and that I really love junk food on occasion. Whenever we went out of state and saw an Arby's we stopped for me to get just one Beef n Cheddar, just one. One stop can fill a two year craving. A friend was once so nice to schlep them all the way from Arizona, except she forgot to put the ice packs in the bag, needless to say, I never did eat those. Then my friend Cindy mentioned she found an Arby's clone sauce. So I had to try. I even had the cheese that would liquefy in the micro from the last attempt at mac n cheese. And it was good. A nice, gooey, squishy sandwich. Very close. Good bye craving! Now I'm good for another few years :)

Beef n Cheddar Arby's Clone
Source: from Cindy5_NY and the Internet under Arby Clones
adapted by There's Always Thyme to Cook
Printable Recipe

Arby's Horsey Sauce
1 cup mayonnaise
3 tablespoons bottled horseradish cream sauce
1 tablespoon granulated sugar

Mix all well. Keep refrigerated, tightly covered. Will keep up to 2 weeks.

Arby's BBQ Sauce
1 cup ketchup
2 teaspoons water
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon Tabasco (or other hot sauce)

Combine all the ingredients in a small saucepan and cook over medium heat,
stirring constantly, until the sauce begins to boil. About 5-8 minutes.

Remove the sauce from the heat. Cover and allow to cool.

Pour into a covered container for refrigerator storage (keeps 4-6 weeks).

To make the sandwich you need:
soft onion rolls
roast beef, sliced thin
Velveeta cheese product
Arby's sauces

Spread whichever sauces you like on the onion roll, top with some roast beef slice, add the cheese, I like mine with just BBQ sauce and a lot of cheese. Put some BBQ sauce on the other slice of the roll and nuke in the microwave for about a minute, until the cheese is all melted.


Joining Mary at the Little Red House for Mosaic Monday. Stop by the Little Red House to see more mosaics!

Friday, April 22, 2011


Ha! I can bake sometimes without burning the potholders OR the cookies. This proves it. And I have made these Madeleine's many times. And they really are fool-proof.  I thought I had posted about them before but I couldn't find them here. They still qualify as a flashback because I have made them before. If you want an impressive little treat, try them, they are very easy, like little sponge cakes. They're very good dipped in chocolate or with a glaze. But they are out of this world good just plain, enjoyed with a nice cup of tea. If you like tea.  I'd rather have coffee but that's another story.

Source: Bon Appetit, January 2000
Adapted by There's Always Thyme to Cook
Printable Recipe

2 large eggs
2/3 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon grated lemon peel
pinch salt
1 cup all-purpose flour
10 tablespoons (1 1/4 sticks) unsalted butter, melted, cooled slightly
powdered sugar, for dusting

Preheat oven to 375°F. Generously butter and flour pan for large madeleines. Using an electric mixer, beat eggs and sugar in large bowl just to blend. Beat in vanilla, lemon peel and salt. Add flour; beat just until blended. Gradually add cooled melted butter in steady stream, beating just until blended. Do not overbeat.

Spoon 1 tablespoon of batter into each indentation in pan. Bake until puffed and brown, about 15 minutes. Cool 5 minutes. Gently remove from pan. Repeat process, buttering and flouring pan before each batch.

Dust cookies with powdered sugar or you can dip them in melted chocolate or drizzle lemon glaze on top.

For Lemon Glaze: mix enough powdered sugar with 2 tablespoons of fresh lemon juice to get the consistency you like


Joining Beth at Beth Fish Reads for her fun Weekend Cooking Party. Every weekend. It's open to anyone who has any kind of food-related post to share! Go on over and see some fun posts.

And more fun and recipes at Sweet as Sugar Cookies for Sweets for a Saturday!

and joining Sweet Tooth Friday hosted by Alli n Son!

Tuesday, April 19, 2011

Tuscan Chicken

Nice change from the Chicken Marsala we usually have for dinner. This one originally didn't have mushrooms, but we like them so I add them to just about every dish I can. The sauce went really well with the mashed potatoes and the string beans. This one's a keeper!

Tuscan Chicken
Source: Rachael Ray, 30-minute Meals
adapted by There's Always Thyme to Cook
Printable Recipe

2 pounds boneless, skinless chicken thighs
1 1/2 pounds chicken breast tenderloins
salt and pepper
extra-virgin olive oil, for the pan
4 cloves garlic, crushed
3 tablespoons white wine vinegar
2 tablespoons butter
2 shallots, chopped
8-oz sliced, cremini or white mushrooms
6 sprigs fresh rosemary, finely chopped
2 tablespoons flour
1 cup dry white wine
1 cup beef broth, 1 cup chicken broth

Heat a large, deep skillet over medium high heat. Season chicken with salt and pepper. Add 2 tablespoons extra-virgin olive oil, half the chicken pieces, and a couple of crushed cloves of garlic.

Brown chicken a few minutes on each side and remove from pan. Add more oil, then add the remaining chicken pieces and garlic. Brown chicken a few minutes on each side and remove. Add vinegar to the pan. Let it cook off.

Add butter, mushrooms, shallots, and rosemary to the pan and cook a few minutes, add flour and cook for another minute. Whisk in wine, reduce for another minute or two. Whisk in broth and bring liquids up to a bubble. Return chicken to the pan and simmer over moderate heat, about 10 minutes more, or until the chicken is cooked through. Serve.

Thursday, April 14, 2011

Weekend Cooking and a Celebrity Cook-Along!

Lynn @ Happier than a Pig in Mud is having another Celebrity Cook-Along!  This month's celebrity cook is Ree Drummond, The Pioneer Woman!

I decided on a pasta salad, mostly because I was starving for lunch and had all the ingredients on hand! It was really easy and Pioneer Woman's Pasta Salad looked so good and so fresh. Although my tomatoes were a little sad looking! So much for fresh. I had found little heirlooms and by the time I knew what I wanted to do with them, their time had come. So I roasted them. Why waste perfectly delicious but getting more wrinkled than my mother tomatoes? I threw in a couple wrinkled yellow peppers, too! An hour in the oven at 350 degrees F with a little garlic, salt, pepper and olive and they would be perfect to eat again. My kids eat them like candy. Too bad they wouldn't touch this salad with the feta, their loss, I made theirs without! Love, love, love this salad, thank you Pioneer Woman, I have your book, and enjoy your site but it's the first recipe I've ever made. I'll be back for more!

Pasta Salad with Roasted Tomatoes, Zucchini, Feta and Lemon
12 ounces farfalle (bowtie) pasta or any small pasta shape, I used small shells
2-3 tablespoons extra virgin olive oil
1 whole lemon (more or less to taste)
salt and freshly ground pepper
2 whole zucchini, cut in small dice or wedges
10 ounces grape tomatoes, halved lengthwise (I used heirlooms and roasted them first with a little garlic)
1/3 cup minced fresh parsley (more or less to taste)
6 ounces, crumbled Feta cheese Cook pasta according to package directions. Drain and rinse in cold water until completely cool. Add olive oil and lemon juice, then add salt and pepper to taste. Toss to combine. Add zucchini, tomatoes, parsley, and feta, and toss to combine. Add more of what you think it needs! Squeeze in a little more lemon juice/drizzle more olive oil if it needs more.
Cover and chill before serving.

 Stop by Happier than a Pig in Mud, Lynn throws a fun Celebrity Cook-Along party every month!

Joining Beth at Beth Fish Reads for her fun Weekend Cooking Party. Every weekend. It's open to anyone who has any kind of food-related post to share! Go on over and see some fun posts.

Joining Mary at the Little Red House for Mosaic Monday. Stop by the Little Red House to see more mosaics!

Tuesday, April 12, 2011

Spaghetti Squash Spaghetti with Lemon Garlic Sauce

We're on a spaghetti squash kick! We like it a lot, so I've been trying to find new recipes instead of the same old with it.  So when Joanne @ Eats Well With Others posted a Spaghetti Squash with Spaghetti recipe, I knew it would be on our table!  Not to mention it had fresh lemon, garlic and ricotta. We're in!

Thanks, Joanne, this one's a keeper. Check out Joanne's blog, Eats Well with Others, so many fantastic recipes and her writing will bring a smile to your face, she's very funny! So thanks Joanne, we loved this one!

Spaghetti Squash Spaghetti with Lemon Garlic Sauce and Ricotta
Source: Joanne @ Eats Well with Others
Adapted by There's Always Thyme to CookPrintable Recipe

1 spaghetti squash, about 4 lb
half box of spaghetti, whole wheat, enriched or whatever you like
4 cloves garlic, minced

1/3 cup olive oil
1 teaspoon grated lemon peel
1/3 cup fresh lemon juice
salt and freshly ground black pepper
1 tablespoon butter
2 tablespoons fresh basil, chopped
3 tablespoons Parmesan cheese (more or less to taste)
1 cup ricotta (I used part-skim)
Parmesan, for serving

Preheat oven to 375°F.  Slice the squash in half lengthwise and remove the seeds. Place cut side down on a baking sheet.  Fill halfway with water.  Roast for 45 minutes to an hour or until squash is fork tender.  Set aside and let cool for 5-10 minutes. Or you can also microwave it. Just cut squash in half lengthwise; remove seeds. Place squash cut sides up in a microwave dish with 1/4 cup water. Cover and cook on high for about 15 minutes, more or less, depending on size of squash. Add more cooking time if necessary. Let stand covered, for 5 minutes. It will be very hot, be careful!  Let cool a bit. With a fork pull out and separate the strands.

Set a pot of water to boil for the spaghetti.

Saute the garlic in a tablespoon of olive oil over low heat until tender and fragrant.  Add the lemon peel and saute for a minute or two.  Add olive oil, lemon juice, and season with salt and pepper to taste.  Whisk and bring to a simmer for 2-3 minutes.  Add butter and bring back up to a simmer.  Remove from heat.  Whisk in basil.  Season to taste.

When the squash is done, turn it cut side up on a cutting board and run a fork through its flesh to create spaghetti strands.  Use a spoon to scoop out the strands into a large bowl.  Cook the spaghetti.  Toss with the spaghetti squash.  Pour the lemon sauce over the spaghetti/squash mixture and toss to coat.  Mix in about 3 tablespoons Parmesan cheese.  Check seasoning and add, if necessary.

Scoop into four plates and top each with 1/4 cup dollop of ricotta.

and joining the April edition of Whip Up Something New at Michelle's blog, My Favorite Time of Day!

Be sure to check out It's All About Me to find out who's hosting the next "Whip Up Something New!"

Sunday, April 10, 2011

Brisket and more brisket!

Here it is, it's brisket time again! Just in time for the Passover holiday!

My favorite brisket recipes so far. but then again, we're always open to new brisket recipes!

Aunt Selma's Brisket, don't know her but her brisket is good!

Joining Mary at the Little Red House for Mosaic Monday. Stop by the Little Red House to see more mosaics!

Friday, April 8, 2011

Sweets for a Saturday: Lemon Brownies

If you like lemon, you'll like these. They are nice and dense. Glaze them or or not. If you want the glaze to soak in, then glaze them while they're warm. You can dust with powdered sugar instead but I guarantee if you like lemony cakes and cookies, you'll love these lemony brownies. I got the original recipe a while back from Marilyn on a cooking forum, she got it from a Paula Deen recipe and adapted it to lemons, and that was that. Paula Deen made Orange Brownies. No orange for me. Lemon all the way! A really tasty non-chocolate brownie! But I could be persuaded into making chocolate brownies, too!

Lemon Brownies
Source: Marilyn (DanaIN, Cooking Forum)
Printable Recipe

1 1/2 cup all-purpose flour
1 1/2 cup sugar
1 teaspoon salt
1 cup (2 sticks) butter; room temperature
4 eggs
Juice from 1/2 lemon
Zest from 1 lemon
1 cup powdered sugar
2 tablespoons fresh lemon juice
Additional lemon zest for garnish

Preheat oven to 350°F.

Line the bottom only of a 9X13X2-inch baking dish with Parchment paper and spray with Pam. In a mixing bowl, stir together flour, sugar and salt; add butter. Stir together eggs, juice from 1/2 lemon and zest from 1 lemon; stir into batter and pour into prepared pan. Bake for 30 minutes or until set, use a toothpick to check. Remove from oven and cool on a rack. When brownies are cool prepare glaze by stirring together powdered sugar and 2 tablespoon lemon juice; drizzle over brownies and sprinkle with additional lemon zest.

Joining in on the fun at Sweet as Sugar Cookies for Sweets for a Saturday!

and joining Sweet Tooth Friday hosted by Alli n Son!

and a Themed Bakers Sunday at Cupcake Apothecary. The theme this week is lemons!

Back to top