Raspberry Streusel Bars...and a Guest Post

First things first...I would like to thank all of you for your kind comforting, and encouraging words regarding my cat Prince, and my injured hands...which is a whole lot better now. It's healing very nicely, and as for Prince, we're taking one day at a time. As long as he is eating (even though, thin and frail)...his spirits are good, and he can pretty much get around  with minimal vision. He's alert, and sweet as he has always been, but we both know his time is nearing and I have to say good-by to him!

I am so blessed to have such nice friends that I met through blogging...truly caring, and loving dear friends. It's as if I've know them in person, already!

I am so thrilled to have my friend Lizzy from That Skinny Chick can bake...offering to help me out to guest post...oh, I did mention that my daughter Lora will do the guest post, and then Lizzy, but we had to switch it since Lora wasn't quite ready with hers yet!

Well, it turned out even better, not realizing at first that this is my very first guest post on my blog, and my blog is nearing two years soon!

So let's bring out the bubbly, and celebrate Lizzy for my very special honor for her first guest post on my blog!

Thank you Lizzy, I'm truly honored!

xoxo

Lizzy, is an amazing baker...every fabulous cake and dessert recipe is down to a "science," so precise, and accurate. She is a super kind, and wonderful person. She will be the first one to offer help when someone needs it. When you check her blog, every recipe is "tried and true"...just like one of those TEST KITCHENS where day test each recipe. You can feel rest assured that when you try out one of her recipes, that you will be so pleased and will always remember where the recipe came from. I told her in the past, that I already started a folder, just from her recipes.

She will tell you how we met for the first time, the two friends...one Lizzy, and the other Lizzie (that's me)

I am thrilled and honored to be guest posting here on Food and Thrift for one of my dearest blogger friends.

Lizzie joined Foodbuzz, a huge food blogger community, one month before I did…and was the first to befriend me and show me the ropes.  As my other Foodbuzz friends know, there is a huge learning curve….and Lizzie offered me tips and words of support and advice. Plus, she confided that she also had the same nickname, just spelled with an “IE” instead of a “Y.” We bonded immediately.

So when I heard that she had injured BOTH hands and was unable to cook (a food blogger’s nightmare!), I offered to guest post for her. I know she would do the same for me…she’s just that kind of gal. I baked these raspberry bars for a recent bridal shower and am delighted to share them all with all the Food and Thrift fans while Elisabeth recuperates.
Heal quickly, my friend! xoxo

When I prepare for a dessert buffet, I make sure certain categories are covered: chocolate, lemon, cheesecake AND something fruity. Cook's Illustrated does a wonderful job offering fool proof recipes...with detailed instructions...so when I came across these bars, I knew they would be perfect for the shower.

These were easy to whip up...and after finishing up a much more time consuming recipe for cheesecake pops, that was truly a blessing. I only had time to snap a couple quick photos, but I guarantee that raspberry fans will love these!

Raspberry Streusel Bars~

Adapted from Cook's Illustrated

2 1/2 cups flour
2/3 cup sugar

1/4 teaspoon salt

16 tablespoons (2 sticks plus 2 tablespoons butter 1/2-inch pieces, at room temperature
1/4 cup packed light brown sugar
1/2 cup quick oats
1/2 cup pecans, finely chopped
3/4 cup raspberry preserves
3/4 cup fresh raspberries
1 tablespoon fresh lemon juice

Preheat the oven to 375º. Line a 9 x 13-inch pan with non-stick foil so it hangs over the edges. Or use regular foil and spray with nonstick cooking spray.

Using mixer, combine the flour, sugar and salt at low speed to combine, about 5 seconds. With the machine on low, add 1 cup (2 sticks) of the butter, 1 piece at a time, then continue mixing on low for about 1 to 1 1/2 minutes.

Reserve 1 1/4 cups of the flour

sugar and salt at low speed to combine, about 5 seconds. With the machine on low, add 1 cup (2 sticks) of the butter, 1 piece at a time, then continue mixing on low for about 1 to 1 1/2 minutes.

Reserve 1 1/4 cups of the flour mixture and set aside.  Evenly pat the remaining flour mixture in the bottom of the prepared baking pan. Bake until the edges begin to brown, 14 to 18 minutes. Leave oven on.

While the crust is baking, add the brown sugar, oats and pecans to the reserved flour mixture and mix to combine. Using your fingers pinch the remaining 2 tablespoons of butter into the flour and oat mixture until the butter is fully incorporated. Pinch the mixture with fingers to create small clumps; set streusel aside.

Mix preserves, raspberries, and lemon juice in a small bowl, mashing the berries into small pieces.

Using a spatula, spread the filling evenly over the hot crust, then sprinkle the streusel topping evenly over the filling without pressing down on it. Bake 22 to 25 minutes till topping is lightly browned and filling is bubbling.. Cool to room temperature on a wire rack, 1 to 2 hours; remove from the baking pan by lifting the overhanging foil. Cut into squares and serve.

Feta Cheese LOVE...and taking a short break!

Tomato, feta cheese, fresh mint, and red onion salad with lemon, and white wine vinaigrette

Tri-color tortellini salad with feta cheese, and Greek olives and white wine vinaigrette

Since I have a blog about "food" which naturally is a food blog, also I do have it listed as "thrift"...previously "finds" as well. I still find fabulous thrift finds...just when I happen to walk into Goodwill and something will just "pop" out to greet me, but my main focus still is FOOD and being THRIFTY!

As you have seen my Spanakopita in my previous post, I used the same feta cheese in two of these dishes, as well!
At Costco, or another food club, you can purchase the same amazing Greek feta cheese...not the pre-crumbled kind, but in one solid block, which stays moist, and you can dice it, or crumble it yourself. For a 2.65lb. of Greek Feta Cheese, I paid a little over $10. ...prepared 3 different kinds of dishes with it, and I still have enough to use for a beautiful Greek salad. So actually, you have enough for 4 different kinds of things to use it in...which is about $2.50 pr each dish, that serves up to 6 to 8 servings. What a fabulous DEAL!

So now, I would like to let you in on a "little secret" that I wasn't going to mention...but then again, I'm back in the same situation as in my last mention on my blog, about the "posting".
Although, I do have a GUEST POST ready for my dear friend, Ping @ Ping'sPickings, which I successfully have made just about a day or two before I had this accident on both hands that will be preventing me from blogging....(sure, sure, excuses, excuses! LOL)

Some of you, who doesn't know about my beautiful kitty named Prince, is nearly 20 years old now...we're just calculating the age from the time my daughter Lora found him at her doorstep crying, about 17, or 18 yrs ago at her apartment door (close to her college she was attending) He was left behind by the previous owner still with the tag on his neck...owner moved, and I think Prince just did not want to leave his premises. Apparently he was well known in the area by the people, and the neighborhood cats that were all his buddies, hanging around the plush Key West style area at the N. area of the Palm Beaches.

The photo on the right...Prince from 1998, when I adopted him from Lora, since she was living in Italy at the time. He is a pure breed Main Coon...tall, about 11 lbs, with gorgeous shimmering soft white-and-black hair, and bushy long tails. The most handsome male cat you've ever seen. So sweet, and gentle, as well.

Well, I announced a few month ago that I may have to have Prince put down because he is wasting away...he is now, about 4 lbs...has thyroid problems, has glaucoma, almost deaf, but still as sweet as he always has been...still remembering the 7:00 wake up call for me, to jump on my bed to remind me...still jumping up on the sofa by the living room window...I don't know how he recognizes my footsteps but he knows I'm coming upstairs...still eating...and a LOT! every 2, 3 hrs wanting to eat again, so now I just give him the same leftovers in a clean dish, and he finishes it!

I cannot make this awful decision to put him down YET, when he is still alert, sweet, and caring...but two days ago, something terribly went wrong. Since he does not groom himself, I clean his hair with "handy wipes" wet disposable towels, and brush his hair but not as often because he get snarls, and his skin is sensitive.

I will not prolong...although, I'm still hesitating to tell you that my sweet Prince bit both of my hands which at the time I didn't make much of it, just cleaned it up, and put a band aid on it. That was TWO days ago.

I do understand no-one likes to have their hair pulled, "you'd be mad too," is what my attending nurse said! Poor Prince freaked out...while in my lap, he snapped at my left hand, leaving two puncture marks over, and under my left thumb (can't bend my thumb;ouch)....I did get the snag out of his hair, and when I put him down, he freaked out even more, and bit my upper right hand, quite deep, and tore the skin to almost two inches...looks like a #7  nasty infected scar now!...the worst part is, that both my hands been inflamed, and swollen...getting better now with strong antibiotic, and antibiotic heavy cream!
Wouldn't you know, when it happened, all I said..."Prince, that wasn't nice"...last year at this time, almost to the exact day is when I sprained my ankle, and now this!
Instead of worrying about my hand at the time, I asked Dr. Eric to look at Prince...and again, he suggested to put him down...I'm in such a dilemma...Prince is his sweet self again...as he has always been, calm, and nice...fighting to stay alive!

So, I will be resting, taking my antibiotic (which makes me drowsy)...will try to comment on your blogs, but will not be posting for now...no cooking, or baking, but will be enjoying all your mouthwatering and delicious foods, and amazing desserts you post!

My daughter Lora @ CakeDuchess offered to  do a Guest Post for me this weekend, and I may be "knocking" on your food blog door to ask if you could do a guest post for me!

Spanakopita (Greek Spinach Pie)

It's Sunday, and I was going to wait till tomorrow to do another post but I feel like I'm just really prolonging it, and trying to "milk" my last post to get more comment?...or maybe I should have replied on my blog to all? I just don't know which would be the right thing to do. Also...I wish I could just whip-up some cakes, cupcakes, or throw in some various different things to brighten up my blog; but honestly, I don't have the time, or the energy to be so ambitious like that. I don't know how others can do a different post just about every day, and come of with the most amazing things!

When I made my Hungarian Sour Cherry Strudel, I mentioned making Spanakopita, and I finally did make it. You can easily double up on the pastry sheets...they are so, so, thin; will not make one bit of difference to use more. Some recipes call for 6 sheets (bottom and top) with filling in the middle, as for the strudel did, but for the Spanakopita, you can easily use 12 each, bottom and top, because it needs to hold the amazing filling, which I totally adapted from the basic recipe I used.

One important advise when making the Spanakopita. DO NOT use fresh...unless you're willing to break your "food budget!" You would need at least 5 bags of it, which would cost about $3.99 each, as opposed to the chopped frozen spinach; 2- 10oz. frozen chopped spinach, less than $2.00 each, and you get a lot, and I mean, a lot of filling when mixed up with the cheeses, and eggs. If you are making the spinach triangle appetizers, then you probably would need about 2 bags of the fresh spinach, which is more affordable.

This is a classic Greek favorite pie than can be served as an appetizer, or side dish, or even a main dish with a side of salad. The main ingredients of course are; Phyllo (fillo) pastry dough, spinach, and Feta cheese. You can variate the herbs such as mint, parsley, or dill. I used a mixture of fresh mint, and fresh parsley.Also, you can add a different cheese with the Feta... as for the onions, you can use scallions, or a sweet mild onion.

Spanakopita (Greek Spinach Pie)
adapted from All Recipes.com

Ingredients:

3 tablespoons olive oil  I used 1 stick butter 4 ozs=113.4g (melted) 1 large sweet onion, chopped 1 bunch green onions, chopped (omitted that) 2 cloves garlic, minced 2 pounds spinach, rinsed and chopped 2- 10 oz. chopped frozen spinach, thawed 1/2 cup chopped fresh parsley a handful of chopped fresh mint No salt needed, just freshly ground pepper, and freshly grated nutmeg added in to the cheeses

2 eggs, lightly beaten 1/2 cup ricotta cheese (omit) use, instead if you like,  1- 8 oz, package Philadelphia Cream Cheese 1 cup crumbled feta cheese 2 cups crumbled feta cheese 8 sheets phyllo dough...(omit this)  24 sheets total...12 for bottom & 12 for top 1/4 cup olive oil

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.I used a 9x11 or 9x13inch is OK to use.
2.	Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
3.	In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
4.	Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.Bake for at least 45 minutes with the extra sheets. Before you bake the Spanakopita, with a sharp knife, score the pieces but do not cut through (only the top few layers) This makes it easier to cut, when finished baking!

Note: I can't begin to tell you how incredible flaky, and super delicious the Spanakopita was.This is an example how I adapt my recipes. Cannot always remember the ingredients, even though I remember the basic method. It would be nice to see other food bloggers mentioning at least SOME type of source where they got their recipe, or the idea from. Sometimes, when I eat out and a certain type of dish really inspires me, I even ask the chef if he would please just give me an idea of what ingredients are used, and I will create my own. Googling is the best and less troublesome way to get creative with a certain recipe, and make it your own.

Unless you have some old "hand-me-down" recipe from family, I seriously doubt that they mention any source because it's usually handed down to them by a family member, or friend, and those are the best KIND!

Also, I have to be honest with you, I practically given up on my Weight Watchers now...even though I'm still paying for the online program...have gained back 5 lbs of my 15 lbs weight loss over the last month (especially the holidays) ...too ashamed to go for a "weigh-in"...just went back to the gym in one month of absence, not counting points right now...shame, shame. I didn't just fall off the "wagon"...the wagon kind of rolled over me! All-in-all, I feel really good, my cat Prince is still alive (eating me out of house and home)...(although skin and bones)...oh, yes! He even eats from my roasted chicken, as long as it's white meat and cut up in tiny pieces. Poor old little guy, almost 20 now. Just wanted to let you in on the latest!
Have a wonderful Sunday!

Very Berry...oh, so Good Shortcakes

I am so way behind with commenting, and even my posting. Here it is, Wednesday, and I missed my Monday's post due to the holidays, and all the catching up to do in my household. I also downsized so much, donating at least 20 cookbooks that I have not looked into, just sitting around my bookshelf. Lately, food magazines and my older collection in neatly organized binder notebook with their plastic jackets, where I have tucked away recipes.

With all the abundance of berries available at this time of the year in South Florida, why not just enjoy the beautiful fresh and bright berries...especially the strawberries that are so affordable right now, and they are absolutely perfectly ripe, and flawless, so delicious, and so full of vitamin C that is so good for you. I hope you all had a wonderful Eater holiday, and are back into the normal routine of your daily lives.

First, and foremost, I do want to share with you as I have promised; my Flourless Chocolate Mousse Cake recipe which I have just recently found, tucked away in my binders notebook in a plastic jacket, behind some other recipes.
It seems, like every recipe of mine brings back special memories of places I've worked at, making  something special for the occasion, or holiday.

I'm not trying to take a short-cut, but I do have to, so this is the best way to post the recipe! Obviously, I don't have the source where this recipe originated from, I do know that I typed it myself, and this is how I used it.
Instead of the 2 ounces of the unsweetened chocolate, I used 2 ounces=which equals to 1/4 cup of dark cocoa powder. As for the cake pan, I used a 9 inch spring form pan...just spray the pan with cooking spray first. Everything else is just perfect...right down to a "science". Make sure you beat the egg whites, and egg yolks real well, and fold in the melted chocolate into the egg yolks first...then add the whites carefully in 2 additions, gently folding it in.

For the glaze: I used 1 cup of orange marmalade, 1/4 cup water mixed together (you can use other flavors such as apricot, or peach) follow the same way; heat up in a medium saucepan, bring to boil. slice strawberries, or leave them whole. Decorate the cake with the berries after it has been cooled, and removed from the pan, and take a medium mesh colander to spoon over on top of the berries. Place in the fridge, and let it set for about 2hrs. before serving.
Now, continuing the recipe for the Shortcake and strawberries!

Fresh Strawberry Shortcake
adapted from unknown source

for the shortcake:

6 cups all-purpose flour
1/2 cup sugar
1 Tbsp baking powder
1 Tbsp grated orange peel
1/2 teaspoon salt
1/2 cup col butter, cubed
1 cup heavy whipping cream
1/2 cup sour cream
1 egg
1 egg yolk
1 tsp. vanilla extract
Coarse sugar, for topping

Combine flour, the flour, 1/2 cup sugar, baking powder, orange peel and salt; cut in butter until mixture resembles coarse crumbs.
Whisk together 1 cup cream, egg, egg yolk sour cream, and vanilla, add to flour mixture, stirring just until moistened. Turn onto a lightly floured surface, gently knead 8 to 10 times.

Roll out to 1 inch thickness.

Cut with floured, 3 inch scalloped or round biscuit cutter, place on a parchment paper line- baking dish about 2 inches apart.Brush tops with 1 Tbsp. cream, sprinkle with coarse sugar, if desired.

Bake at 400 degrees F. for 15 to 18 minutes.

Cool on wire rack for 5 minutes. Just before serving, cut shortcakes in half, horizontally. Place bottoms on dessert plates, top with strawberry mixture. Replace tops.

Replace tops, and spoon over the top with whipped cream, and serve extra strawberries on the side, if you like.
This is the best shortcake recipe that I can suggest. So light, crispy on the outside, soft, and fluffy on the inside.

For the strawberries:

6 cups of strawberries, sliced
1/2 cup sugar
1/4 cup orange juice

In a small bowl, combine the strawberries, sugar, and orange juice, set aside, till ready to assemble, the shortcakes.

For the whipped cream:

2 cups of heavy whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla

Beat cream in a large bowl until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form.

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Flourless Chocolate Mousse Cake

Yesterday was such an amazing day...later, celebrating Passover Seder with family, and friends. My only contribution was, the Flourless Chocolate Mousse Cake. (recipe will follow on the next post, along with a new post)
 linking to:#Berrylove 

Passover, so meaningful to Jews... and Easter, to Christians... a religious celebration; unlike other celebrations that divide us. Easter, and Passover brings us closer together!

According to theologian, Martin Buber; "Passover celebrates a God who could not become visible, while Easter celebrates a God who had to become visible to save a sinful humanity."

Passover and Easter are both songs of springtime. Both are celebrations of a season of new growth and new births.It also unites us through our sacred history and sacred scripture. New Christians celebrated Passover up until the second century...in Luke 22:14-20...According to the Gospel of Matthew 26:17; Mark 14:12 and Luke 22:7, ...the Last Supper of Jesus was a Passover Seder meal, but according to John 12:1-it has it occurring, the day before Passover. Five, six decades later-the first celebration of Easter, was in Rome, to distinguish the Christians from the Jews.

The change was observed by the Christian followers, because the fear of death was greater than their  fear to violate God's word.

The point is; Passover is about freedom, understood as liberation from oppression, and Easter is about freedom, understood as salvation from sin!

For both Christians and Jews, the egg symbolizes life and rebirth!

Italian Easter Bread from daughter Lora @ Cake Duchess

Easter Cupcakes from Marsha @ The Harried Cook

Photo, courtesy of Anna's blog... Relaxotour

For both Christians and Jews, the egg symbolizes life, and rebirth. Also, another common roots, that Easter is always celebrated during Passover=the Hebrew word, for Pesach...literally meaning, to "pass over" In Italian, it's called Pasqua, the same as in Spanish, and Greek with different spelling.

The word Easter, comes from ancient Egypt-for the worship of Astarte, the "goddess of fertility"...throughout time, it spread over to England in the 7th, and early 8th century...Their Christian celebration, attempting to convert pagans to Christianity. Also called; Eastre, from the word East!

I was in awe of the beautiful fresh green and floral plants indoor at our hosts' beautiful home. (Dr. Eric's parents')
All the plants seemed to be so alive from the perfect light from outside, and the special care given from their caretaker!
These beautiful plants represent the rebirth...a continuous process...one life succeeds the previous one. Renewal cleanses and enables that heart and soul, and mind to... find a wealth of new experiences.

"When a home is ruled according to God's word, angels might be asked to stay with us, and they would not find find themeselves out of their element."
~Charles Spurgeon

Happy Passover!
Happy Easter!
Buona Pasqua!
Boldog Husvétot!

Easter Menu Suggestions...and Awards!

Homemade Garlic Rolls

These amazing homemade garlic rolls, filled with fresh herbs and lots of garlic may not be the appropriate type of rolls for Easter, but I assure you everyone will love it as an appetizer to start a fabulous Easter Sunday early dinner...or lunch

I've had the pleasure of being invited to join in the fun, from two of my lovely and talented food blogger friends, from Hungary, to feature 10 different suggestions from appetizers to desserts for Easter. Petra @ Reformkori Konyha. Also, Katalin @ Katalin Konyhája... were so kind and gracious to invite me that I was so thrilled to participate... I appreciate the offer.

 At the same time I will also mention the sweet award I received from two other talented, friends, that I will pay forward!

I am starting with some appetizers, and make my way to the desserts from my blog!

Arancini di Riso-Sicilian Rice Balls

Arancini di Riso-Sicilian Rice Balls

A closeup of the Arancini di Riso-Sicilian Rice Balls, so incredible, filled with ground beef in sauce, cooked rice, and a cube of mozzarella cheese, breaded, and fried to perfection, served with fresh Marinara sauce. Absolute comfort food for any occasion!

Beautiful Braised Lamb Shank, served over basic Risotto Milanese...my son-in-law Fabrizio's contribution, from Easter Sunday, 2011~

Teresa's Zucchini Quiche

Teresa's Zucchini Quiche...also from last year's Easter. According to Italian tradition...you have to have an egg dish, or at least some type of eggs, for Easter!

Gingered Soba Noodles with Spicy Tofu

For Vegan lover's delight...Gingered Soba Noodles with Spicy Tofu. This was awesome...your don't have to be Vegan to enjoy, and really love this dish!

...and for dessert, may I suggest?

Carrot Pineapple Cake

New York Style Cheesecake

Fresh Strawberry Tart

 Angelfood Cake with Fresh Berries

This is the perfect time to mention the awards, that I received...and not passed on. My previous one, from my dear friend Amelia @ Amelia's De-sserts, and another recent one from a new friend,Carmen @ Carmen's Kitchen.

I would like to pass these awards on to Petra, and Katalin, who have invited me to join in the FUN GAME...for the Easter Menu Suggestions. Thank you once again, Amelia, and thank you Carmen!

Thanks to all othes who have presented me with awards, that I have already received in the past. as well!

I would love to link everybody, but again, from Amelia @ Amelia's De-sserts ...presenting these two beautiful awards to Petra, Katalin, and Carmen...incidentally, the roses, I personally "hand picked" from Amelia, and asked her if I could keep it as an award!

Also, the Happy Blogger Award, that I received from Carmen, that is so cute, and I am so honored to have been chosen as a participant to receive this awesome award. Thank you Carmen...again, back to Petra, and Katalin, and Amelia!

Köszönöm szépen Katalin, és Petra, a kedves meghivást, a Husvéti ajánlat játékra...fogadjátok szerettel el, a dijakat tőlem, és adjátok át akinek szeretnétek!

Puszillak!