Friday, December 24, 2010

Never Fail Pie Crust

If you live in a country that does not have Shortening, then you need a pie crust recipe alternative that tastes just as good! And here it is! In fact, if I move back to the US, I think I will keep using this one! It is so much more flaky than my old shortening recipe!

(Note: I double it because I almost always do a lattice top on my pies!)


1 1/4 cups flour

1/4 teaspoon salt

1 tsp sugar

1/2 cup butter, chilled and diced

1/4 cup ice water


In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours (or overnight if you are not making your pies until the next day).

Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Trim the excess edges with kitchen scissors. Press the dough evenly into the bottom and sides of the pie plate.

Fill with something YUMMY!

I usually choose APPLES since that is the best AMERICAN dessert around!

Thursday, December 23, 2010

Christmas Dinner Rolls

I LOVE TO COOK, but I have never attempted to make my own rolls. I really and truly thought I could not! However, I tried this recipe as an option for our Christmas dinner rolls...and THEY ARE DELICIOUS!!!!

And I assure you...these are so yummy you will want to make them more often thanjust Christmas Day!

It is a little bit of work, and takes 2 days to prepare, but I promise...the look on your family's faces when they eat them will make all the work worth it!


1 package active dry yeast (or in DK, use a little more than 3/4 of the refrigerated "gær" blocks)

1/4 cup warm water

1 tsp sugar

1/2 cup white sugar

2 eggs

1 cup warm water

1/2 cup vegetable oil

1 teaspoon salt

4 cups flour


In a large bowl, stir yeast, 1/4 cup warm water, and a tsp. of sugar. In another bowl, beat eggs in 1 cup warm water; add oil and salt. Mix egg mixture into yeast mixture, and add the 1/2 cup of sugar. Gradually add the flour, one cup at a time. Cover with a damp cloth, and allow to stand at room temperature for 1 hour. Then place the bowl in the refrigerator (still covered) and allow to rise overnight. This dough is rather sticky, and will raise to at least twice its size!


Flour your hands and then divide the dough into 4 equal parts. Roll each section out into a circle on a floured board. Cut into pizza slice shapes, and roll slices large end to small end. You can also roll these into small balls if you prefer "round dinner rolls" instead of the "crescent roll shape". Place on greased flat baking pans, and allow to rise for 2 hours.

Bake at 375 degrees F (190 degrees C) for 8 minutes. Serve WARM WITH BUTTER!

Saturday, December 4, 2010


Not only is it a fun word to say, but a fun thing to make and eat!
Empanadas can be made as an appetizer, a meal, a
breakfast pastry, or a dessert! The options are limitless!

2 cups flour
1 tsp salt
12 TBSP butter, chilled and cut into small pieces (NOT MELTED!!)
12 TBSP cream cheese, chilled and cut into small pieces (NOT MELTED!!)
4 TBSP ice water
1 egg, beaten
FILLING-- this is up to you!! Read my suggestions* below!

Mix the salt and the flour together in a large bowl.
Cut in the butter and cream cheese. You can use your food processor to do this, but I prefer to use my hands! Mix and mix and mix until the mixture resembles a course cornmeal. Sprinkle with the ice water and mix a little more until the dough forms a ball.

Flatten out, wrap in plastic wrap, and chill in the fridge for 30 minutes.

Preheat the oven to 425. Flour the dough and roll out until it is 1/4inch thick. Using a round cookie cutter or a large glass, cut out as many
circles as your dough allows.

Then roll up the "scraps" and cut out a few more circles. Then take your rolling pin and roll each circle just a bit, so it is a longer, oval shaped. This extra step allows you to fill them up a little bit more! Beat one egg in a small bowl and with a pastry brush, lightly paint the edge of the oval. This will help keep it sealed better when they are baking!

Place a spoonful of your Filling* in the middle of
each oval, fold the dough over and pinch the edges closed. Use the tines of a fork around the edge of the empanada to seal it and add a little flair to it before baking.

Bake at 425 for about 15 min (or until golden brown).

How you serve them will depend on what filling you chose. (see suggestions below)

*Taco meat & grated cheese (serve with sour cream and salsa)
*Spinach dip
*Crab Meat (or your favorite crab dip recipe)
*Breakfast sausage (cooked) and scrambled eggs (serve with sour cream and salsa)
*BBQ pork (like the kind you eat on a pulled pork sandwich) (serve with a dollop of BBQ sauce)
*Marmalade/Jam (pick your favorite flavor!) (sprinkle with powdered sugar before serving)
*Apple (or any other fruit) pie filling (serve with ice cream)
*"Strawberry Cheese Cake"--Spread cream Cheese on the dough & then place a dollop of strawberry jam in the middle of it before folding over

As you can see, the options are LIMITLESS!

Sunday, November 7, 2010

Sour Cream Pound Cake

This yummy dessert can be served by itself or it makes the perfect "cake" part of a homemade Strawberry Shortcake!

1 tsp vanilla
6 eggs
1/2 tsp baking soda
1 cup sour cream
3 cups sugar (yes, I said THREE)
1 cup butter (yes, I said a cup... and no, I never promised this was a low-fat dessert!)
3 cups flour

Preheat oven to 325 and grease a round TUBE PAN. Trust me on this one! It works WAY better than a loaf pan because it truly cooks all the way through!

Cream together the sugar and butter. Add the sour cream and mix until well-blended. Add the baking soda, vanilla, and flour to the creamed mixture, and then add the eggs one at a time.

Pour the mixture into the tube pan and bake at 325 for 1 hour and 10 min, or until it's golden brown and passes the toothpick check!

SLICE, sprinkle with just a LITTLE powdered sugar, and SERVE!

Tuesday, November 2, 2010

Mango & Lime Chicken Tacos

This was an experiment.....but will FOR SURE make a repeat appearance!!!

Shopping List:
1/2 pound (I used 400 grams for 2 people) of chicken (breasts or tenders)
1 pkg corn tortillas
1 mango
2 limes
1 small can crushed pineapple (in DK we have to buy it and crush it ourselves)
1 small red/purple onion
Small handful of chopped cilantro
Your choice of Mexican spices (I use Chipotle Chili Powder)

Other Condiments:
Sour cream/creme fraise
grated cheddar cheese
salsa (I used one called Habanero Passion Salsa which tasted a bit like "Peach salsa" from TX)

Step one-
Prepare your CORN tortillas. This step is CRITICAL to the success of your tacos (AND is also a step you should always do before using corn tortillas to roll enchiladas! Trust me on this one!)
Heat 1/4 cup vegetable oil in a skillet and sprinkle with 1 tsp cumin.
Fry each tortilla--about 1 second on each side and then drain on paper towels. Set aside for later.

Step two-
Prepare your mango chutney- Dice 1 cup of mango. Add 1/2 cup of pineapple (drained), 1 small chopped red/purple onion. Squirt the juice from ONE HALF of a lime. Add the chopped cilantro. Set aside in the fridge while you do the rest.

Step three-
Boil your chicken, add a little cumin and a dash of Mexican spice (Chipotle Chili powder) to the water. I recommend boiling it first to maintain the moisture without having to add any oil/butter. After the chicken is finished, chop and add to a skillet. Cover with a little more spice and generously squeeze the juice of the remaining 1.5 limes over the chicken and just toss in the skillet on a low heat. Do NOT overcook! Just warm it to let the lime juice saturate it.

To serve:
(Trust me, this order of "building" your taco ensures that every bite is perfect!)
Take one corn tortilla and place the mango chutney in a line down the center of it.
Add the chopped pieces of lime chicken on top.
Drizzle a line of sour cream next to the chicken and a line of salsa on top of it.
Top with grated cheese and then roll.

You will thank me for this! Especially if you serve it on a cold, dark, rainy Danish winter night! It brings the yumminess of Tropical Latin America to your dinner table!

Tuesday, October 26, 2010

TEXAS Sheet Cake AKA: Cocoa Cola Double Fudge Cake


WARNING: If you make this for your guests, they will BEG you to make it again!

Ingredients for Cake:
1 cup Coca Cola
1/2 cup vegetable oil
1 stick of butter (8 TBSP)
3 TBSP cocoa
2 cups sugar
2 cups flour
1/2 tsp salt
2 eggs
1/2 cup buttermilk
1 tsp baking soda
1 tsp vanilla

In a saucepan bring Coca Cola, oil, butter, and cocoa to a boil. Mix the sugar, flour and salt together and then pour in the boiling mixture and beat well. Add the eggs, buttermilk, baking soda, and vanilla and beat well. Pour into a greased "sheet cake pan" (larger than a 9x13 if possible!) and bake at 350 for 20-25 minutes.

Icing Ingredients:
1/2 stick butter
3 TBSP cocoa
6 TBSP buttermilk
1 tsp vanilla
1 cup chopped pecans
1 lb. (16 oz) powdered sugar

In a saucepan combine the butter, cocoa, and milk and heat until the butter melts. Beat in the remaining ingredients and spread on the HOT cake. Cool completely and then serve!

Your guests will beg you to make it next time! I promise!

Wednesday, October 20, 2010

Pineapple Crumble

Want the simplest dessert on the planet???? But one that will make people think you worked all day??? And no, it's not Rice Krispie Treats!

Preheat oven to 375.
Grease a 9x13 baking dish.
Pour a large can of CHOPPED pineapple in the dish, juice and all!
Evenly sprinkle one package of DRY yellow cake mix over the pineapple.
Evenly sprinkle 1 1/2 cups of chopped pecans over the cake mix.
Melt 3/4 cup of butter (1 1/2 sticks) and pour over the pecans.
Bake 25 minutes, or until golden!
Serve warm....your guests will be AMAZED!

Andouille & Shrimp Stew

Want another Cajun option for a chilly night, other than GUMBO?
This recipe will NOT disappoint you!
It was an experiment, but after Mads' reaction, it will be a regular on the menu at our place!

-1/4 cup olive oil
-1 pound (16 oz) of andouille sausage (in DK, I use Kålpølser)- Slice into 1 inch pieces and then half each piece
-1 chopped yellow onion
-Slap ya Mama (or your fave Cajun seasoning)
-2 cloves of garlic, minced-- I prefer to grate my cloves on a cheese grater. The consistency is PERFECT--better than a garlic press, in my opinion!
-2 cans of Rotel tomatoes
-1 pound of sliced okra (frozen or fresh will do, although you know fresh would be just a little bit better!) (In DK you have to buy this in the Turkish
-2 cans of chicken broth
-1 can of hot water
-1 pound of large shrimp, peeled and deveined
-1/4 chopped green onions

In a soup pot heat the olive oil over medium heat and add the sausage. Cook until browned (about 10 min). Transfer the sausage to another bowl (just to hold it until later), reserving the grease in the pot.

Add the onion, season generously with Slap ya Mama, and cook until softened. Stir in the garlic and cook about 1 minute longer. Replace the cooked sausage in the pot with the onions, and add the cans of Rotel tomatoes, the chicken broth, water, and okra. Bring to a boil, stirring often.
Reduce heat and simmer for at least 45 minutes, stirring occasionally. Peel and devein shrimp and of course, season with a little Slap ya Mama! Set the shrimp in the fridge until you are ready for them.

When you are about 10 minutes from being ready to serve dinner, add the shrimp to the stew and cook about 6 minutes longer (until shrimp are pink). You should not need to use a thickening agent because the okra helps the broth to thicken to a stew-consistency.

Serve with a small serving of white rice and top with the green onions.

Monday, October 18, 2010

Banana Crumb Muffins

Need an idea of what to do with those overripe bananas OTHER THAN making banana bread? Trust me, after you make these one time, you will always pick this recipe over the one you have for regular ol' banana bread!

Preheat oven to 375.
Grease the 12 cups of a muffin tin (In DK, I use Becel.). Don't use muffin paper cups.... it robs them of their moistness!

In a large bowl mix together:
1 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

In a 2nd bowl mix together:
3 overripe bananas, mashed
3/4 cup sugar
1 egg
1/3 cup butter, melted

Add the ingredients from bowl #2 to bowl #1 and mix, just until it is moistened.
Spoon batter into 12 muffin cups.

In a small bowl mix together:
1/3 cup brown sugar
2 TBSP flour
1 tsp cinnamon
1 TBSP butter (NOT melted!)
Crumble these ingredients together with your hands so that it looks like a course cornmeal. Sprinkle this topping over each muffin cup.

Bake 18-20 min, until a toothpick comes out clean.
Make a cup of tea and ENJOY!

Apple Streusel Coffee Cake

This recipe makes about a dozen yummy muffins! Or you can use the SAME recipe to create a delicious coffee cake. Instead of a muffin tin, round cake pan--- I use a bundt pan!

In one bowl mix together:
1 1/2 cups flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon

Cut in 4 TBSP butter. Mix with your hands until the mixture has the consistency of cornmeal.

In a second bowl, mix:
1 egg
1/2 cup milk

Add this to the dry mixture, stirring just enough to moisten.

Peel, core, and chop 3 tart apples.
Add the apples to the mixture.

Grease the 12 cups of a muffin tin or a bundt cake pan. (I use Becel in DK.)
Pour the mixture in.

In a small bowl mix together:
1/4 cup brown sugar
1/4 cup chopped pecans (in DK you have to use walnuts unless you can import the pecans!)
1 tsp cinnamon

Sprinkle this mixture on top of each muffin cup or on top of the cake batter.

Bake at 375 for 20-25 minutes.

Texas Chili

I have had to adjust a bit.....being in DK.....but in the end, it still tastes fantastic!

In a LARGE POT (we call 'em "gumbo pots" where I come from...):

1. Brown 1000 grams (whoa, I just used metrics) of ground beef with 2 chopped yellow onions and a few shakes of Slap Ya Mama.

2. Add 3 or 4 shakes of Chili Powder and 1 generous shake of CHIPOTLE chili powder. (You cannot use Chipotle powder as your only source or your guests' tongues will never recover!)

3. Add 1 can of Rotel tomatoes AND 1 box of the "Hakkede tomater med Chili".
(Note: Rotel tomatoes are mixed with water and the ones in DK are in more of a tomato sauce. I import the Rotels-- they are tomatoes with green chiles in WATER, whereas the ones we have in DK are in a tomato sauce and have NO spice to them.) If you are in DK, you can use 2 boxes of the Hakkede tomater... if you are in the US, you can use 2 cans of Rotel. :-) I "integrate" the 2!

4. Add 2 boxes/cans/jars of tomato sauce (I buy the boxes in DK as they are super cheap).

5. Add 3 cans of pinto beans. In the US, I used DRAINED Ranch style beans. In DK, I use "Chili Bonner".

6. Add 2 cans of beer (any brand will do!) and 1 can of water.

7. Simmer all of this together for several hours. The longer it simmers, the better the flavors meld together.

8. Serve with Mexican cornbread and top with a dollop of creme fraise and a handful of grated cheddar cheese. And if it is not spicy enough, dice a few jalapenos on top!

Thursday, July 29, 2010

Roasted Banana Bars with Butter Pecan Frosting

You should bake these just because of how they make your house smell.... it's DIVINE!

Step 1:
Preheat oven to 400 and mix together:
2 cups of ripe bananas (about 3-4 bananas)
1/3 cup brown sugar
1 TBSP butter
Bake for 15 minutes. Stir. Bake another 20 minutes. Cool slightly.

Step 2:
Reduce oven temp to 375.
Mix together in bowl #1:
2 1/4 cups of flour
3/4 tsp baking soda
3/4 tsp baking powder

Mix together in bowl #2:
1 1/4 cups sugar
1/2 melted butter
1 tsp vanilla
2 eggs

Mix together in bowl #3 (yes it's a lot of dirty dishes, but SOOO worth it!!):
the banana mixture (slightly cooled)
1/4 cup buttermilk

Mix together contents of Bowl #1 and Bowl #2.
Once they are well-blended, add Bowl #3. It is important to add the banana mixture last.

Bake in a greased 13x9 pan for 20 minutes at 375.
Cool completely before frosting.

While the bars are cooling, you can make the frosting:
Melt 1/4 cup of butter in a small saucepan and cook until lightly browned (do not want the effect of cooking it on the stove!)
Cool slightly.
In a mixing bowl- mix the melted butter, 3 ounces of softened cream cheese, 1 tsp vanilla and 2 cups of powdered sugar. Beat until well-blended. Spread over the cooled bars and then top with chopped pecans.

And you will be a hit! I promise!

Monday, May 10, 2010

Peanut Butter Swirl Brownies

Living in DK, I have to import Brownie mix, JIF, and chocolate chips, but this recipe is SO yummy, I am willing to use my precious imports to make it! :-) Trust me!

1 boxed brownie mix, prepared according to box directions
1 cup creamy peanut butter--I use JIF!
1/3 cup sugar
4 tablespoons butter, melted
2 tablespoons all-purpose flour
1 large egg
1 cup of chocolate chips

Preheat oven to 350-degrees F. Grease a 13x9 pan.
Mix Brownies according to package directions.
Prepare peanut butter swirl: Beat peanut butter, sugar, butter, flour, and egg until well blended.
Spread two-thirds of the prepared chocolate brownie batter into the bottom of the pan. Top with dollops of peanut butter mixture until it is all gone! Sprinkle the chocolate chips on top of the swirl mixture. Top with remaining 1/3 of brownie batter. With tip of knife, cut and twist through mixtures to create swirled effect.

Bake brownies 30 to 35 minutes or until toothpick inserted comes out almost clean. Serve warm! YUM! (Don't leave out the chips...they add a special surprise when you bite into them!)

Saturday, May 1, 2010

Crawfish Monica

First of all, I have no clue why this is named Monica! I only have one friend named Monica and from what I know about those who have that name, they are AWESOME so maybe that means this is an AWESOME DISH??!! Which by the way..... it is!

There are many versions of this recipe that you can find out there on the web, but here is how I made it last week and today the Viking is asking for it again!

1 pound of fresh fettuccine (SO much better than the hard stuff in the bag!)
1 bunch of green onions
2 pounds of crawfish tails (1 is actually plenty, but 2 give you lots of LEFTOVERS!)
1 stick of butter
1 pint of half & half
3 cloves of garlic, minced (I actually grate mine on the cheese grater's finest setting and it works great!)
Slap Ya Mama (or your favorite Cajun seasoning)
(someday, SYM is gonna owe me royalties ... I am sure of it!)
grated FRESH parmesan

Chop green onions (tops and all) and saute with the garlic in the butter. Add several shakes of Slap Ya Mama. Do not overcook! 3-5 min is sufficient!
Add the crawfish and saute 3-5 min more until they are pink.
Add the half & half and simmer for 10 min so the sauce can thicken.
Taste the sauce after 5 min and see if it has enough KICK for you.
If not, a couple more shakes will do it!

While doing all of the above, cook the fresh pasta so they are ready at the same time.
Add the fettuccine to the sauce and let it all simmer on LOW for about 5 more minutes.
This gives you time to grate the fresh parmesan.

After serving up a bowl for everyone, sprinkle each serving with a small handful of parmesan.