Apple cake from Babcia C.

Mix:
3 cups flour
1 1/3 cup sugar
1 ts. Baking powder
Add (by hand) ½ lb. margarine

In another container mix with a fork:
2 eggs
1 tbs. water
1 ts. Vanilla

Pour the egg mixture to the flour mixture adding about 2/3 cup of flour.

Spread half of the cake mixture in a greased (I use margarine) 16”x11” pan
Bake it about 10 min at 375* (the sides will be a little brown).
Spread cooked apple mixture on top of the baked dough, but do not put apples too close to the edges.

On a plastic sheet roll out a second half of the cake mixture (about 16”x11”) – you may need a little of flour so it does not stick. Now cover the apple layer with this dough. Brush top with melted butter & sprinkle with sugar.
Bake at 350* for 50 min.

Apple mixture:
4-5 lbs. pealed & coarsely chopped apples (Macintosh or Granny Smith)
½ ts. Cinnamon

(4-5 lbs. pealed & coarsely chopped apples with ½ ts. Cinnamon)

Eggplant from Milly

Slice the eggplant into 1/2-inch tick pieces (do NOT peel).
Drop them into boiling water for 1 min. Take them out & dry with a paper towel.
Dip each piece in egg then an Italian breadcrumbs.
You can fry OR bake:
a) Fry in canola oil, then put them on a paper towels
b) lay eggplants on an oiled cooking sheet, add few drops of oil on each eggplant covered & bake. Then turn it over & leave it uncovered for last few min.

1. Put fried eggplants with spaghetti sauce into a casserole, sprinkle with cheese, cover & bake at 350* for about 15-20 min.
OR
2. In a meatloaf dish 9 x 5, put layers of: spaghetti sauce, fried eggplant, & American cheese (or Mozzarella cheese). Make as many layers as you want ending with layer of spaghetti sauce with cheese on top. Cover with aluminum foil & bake for 15 min (till it bubbles) at 400*.

Seafood casserole

Place in a casserole dish:
whitefish fillets
scallops
shrimp
lobster meat
Sprinkle top with a seafood stuffing

Bake at 350* for 30 min (don't cover)

Cheese cake from Irena

about 1/2 - 3/4 cup of ground nuts for the crust - bottom (almonds, walnuts,...) you can add some butter to the nuts

filling:
2 (8oz) packages of cream cheese
2 eggs
1/2 cup sugar
1 ts vanilla
1 hipping ts. sour cream


Bake at 325* for about 50- 70 min (top of the pie will be brownish)

Baked Salmon with Tomatoes, Spinach & Mushrooms

http://www.kraftfoods.com/kf/recipes/baked-salmon-tomatoes-spinach-57018.aspx

4 salmon fillets (1 lb.)

2 cups chopped fresh spinach leaves

1 cup sliced mushrooms

1 tomato, chopped

1/3 cup KRAFT Sun-Dried Tomato Dressing

HEAT oven to 375°F. Place fish fillets, skin sides down, in 13x9-inch baking dish sprayed with cooking spray.

MIX remaining ingredients until blended; spoon over fish.

BAKE 20 to 25 min. or until fish flakes easily with fork.

Serving Suggestion:

Serve with hot cooked rice to round out the meal.

Key Lime Pie

for a 9 inch graham cracker crust ( I used a premade pie crust brushed
with a beaten egg for a crunchier crust or you may brush with melted
butter for a chewier crust and then prebake din 350 degree oven for
about 5 minutes):
1/2 cup key lime juice (regular fresh lime juice may also be substituted)
zest of 1 large lime
14 oz can of condensed milk (not the low fat kind)
3 egg yolks

Combine the lime juice, half of the lime zest, condensed milk, and egg
yolks and beat until smooth.  Pour into prebaked pie crust and bake in
350 degree oven for about 15 minutes.  Allow the pie to cool
completely and chill in fridge.  I made the whipped cream topping
using about a cup of heavy cream, 1 tablespoon of powdered sugar (vary
depending on your taste), and half a teaspoon of vanilla and beat to
soft peaks--then spread over chilled pie.  I then sprinkled the
remaining half of lime zest over the pie.  My pies last very well in
the fridge for up to five days.    Enjoy!!!
- S. T.

Red Velvet Cake with Raspberries and Blueberries

RED VELVET CAKE WITH RASPBERRIES AND BLUEBERRIES

This cake is a southern tradition for festive occasions. It can be completely assembled and chilled one day before serving.

Cake
2 1/4 cups sifted cake flour (sifted, then measured)
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 tablespoon red food coloring
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs

Frosting
2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon vanilla extract
2 1/2 cups powdered sugar 3 1/2-pint baskets fresh raspberries
3 1/2-pint baskets fresh blueberries

For cake:
Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Whisk buttermilk, food coloring, vinegar, and vanilla in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating until well blended after each addition. Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 27 minutes. Cool in pans on racks 10 minutes. Turn cakes out onto racks; cool completely.
For frosting:
Beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powdered sugar and beat until smooth.

Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over top of cake. Arrange 1 basket raspberries and 1/2 basket blueberries atop frosting, pressing lightly to adhere. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Arrange remaining berries decoratively over top of cake. (Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)

Makes 12 servings.

Thanks to J. L., we can enjoy this cake.

Maple-Marinated Roasted Salmon

Ingredients

• 3/4 cup(s) maple syrup, (grade B, if available)
• 2 tablespoon(s) peeled and grated fresh gingerroot
• 2 tablespoon(s) fresh lemon or lime juice, (or white-wine vinegar)
• 2 tablespoon(s) reduced-sodium soy sauce
• 1/2 teaspoon(s) ground black pepper
• 1/4 teaspoon(s) salt
• 1 (2 1/4-pound) salmon fillet, (skin on)

Directions

• 1. Heat oven to 400 degrees F. In a large baking dish, combine maple syrup, gingerroot, lemon juice, soy sauce, pepper, and salt. Place salmon, skin-side up, in dish. Cover, refrigerate, and marinate 15 minutes. Turn; marinate 15 minutes.
• 2. Line a large baking pan with parchment paper. Place salmon on parchment, skin-side down. Brush with marinade and place in oven. Roast salmon 10 minutes. Brush fish with remaining marinade and continue roasting until flesh flakes when tested with a fork -- 10 to 15 minutes more. Serve.

Thanks to J. W. we have been enjoying this recipe.