Thumbprint Cookies

I made these lovely jewel cookies over the Christmas holidays, and did not bother to post them until now. I certainly was so perfect, buttery, and the different fillings, other than just the plain jams made a huge difference. So light,flaky, and melt in your mouth. You just couldn't stop at one, since the different jams, including my homemade mango jam, seedless raspberry, lemon curd, and the most favorite was the Nutella filling that the kids loved the most!

Creation of the 'Thumbprint Cookies' came from the 19th century, either from Sweden, or the Jewish people of Eastern Europe. It's such a versatile, popular holiday cookie with so many variations. Of course it's self explanatory about the 'thumbprint'...in which, one will press with the thumb in the center of the cookie dough, for jam filling. The jam can be filled while baking the cookies, or after it has been baked. I make mine both ways, but I do prefer to fill the cookies after it has been baked to enjoy the filling more!

You can't deny how flaky and light these cookies are...and just look at the 'jewel like' filling ones...and oh, I forgot the I also used orange marmalade filling, as well, but the Nutella filling was every one's favorite, except the lemon curd filling. It was not my homemade lemon curd, but if you find a nice bright yellow colored lemon curd in a specialty store, or your favorite supermarket, just grab it, because it will show that it's very fresh, vibrant and true lemony flavor! Never mind the cost, which is not really cheap...it's well worth it, rather than using the 8 egg yolks, and all that butter and fresh lemon juice, plus time consuming, can be costly as well!

The best part is the sharing...pack most of them up in a plastic container, just make sure you overlap them carefully, otherwise they will smear! This is the only time I wish that I had baked them with the filling...instead fill them afterwards, but I assure you, this way it has a more intense flavor from the various jams, lemon curd, and Nutella filling...yumm!

I used the recipe from my trusted Gourmet magazine, from Dec. of 2007...which they called it Trios, because 3 cookies were joined together and baked that way, but for me it did not sound logical, just to break them apart!

THUMPRINT COOKIES...A.K.A. TRIOS

1. • 2 1/2 cups all-purpose flour
   • 1 teaspoon salt
   • 2 sticks (1/2 pound) unsalted butter, softened
   • 1 cup sugar
   • 1 large egg
   • 1 teaspoon pure vanilla extract
   • About 2 tablespoons seedless raspberry jam
   • About 2 tablespoons apricot preserves
   • About 2 tablespoons strawberry preserves
2. • Equipment: a 1/2-inch-thick wooden spoon handle or dowel

PREPARATION

1. Make dough:
   1. Whisk together flour and salt. Beat butter and sugar with an electric mixer until very pale and fluffy, about 4 minutes, then beat in egg and vanilla. At low speed, mix in flour mixture in 3 batches just until a dough forms. Divide dough in half and form each piece into a 6-inch disk, then chill, wrapped in plastic wrap, until firm, about 1 hour.
2. Assemble and bake cookies:
   1. Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment paper.
   2. Roll 3 separate level teaspoons of dough each into a ball, then flatten each ball slightly (to 1 inch wide and less than 1/2 inch thick). Arrange them in a triangle on baking sheet with edges touching in center, then make a deep indentation in center of each round with wooden spoon handle. Make more cookies, arranging them 1 inch apart on baking sheets.
   3. Fill indentations in each cookie with about 1/88 teaspoon jam (each cookie should have 3 different fillings), avoiding any large pieces of fruit.
   4. Bake until cookies are baked through and golden-brown on edges, 15 to 20 minutes. Cool on baking sheets 5 minutes, then transfer to racks to cool completely.
   5. Bake more batches on cooled baking sheets lined with fresh parchment.

Note: This is a fail proof recipe, whether you make them separate or make the 'trios' is up to you...they will turn out perfect, each and every time! Also with the filling, before baking, or after baking, works either way!

Another amazing thumbprint cookies I will want to make, which has lemon juice, and of course Lemon Curd filling; slightly different from the recipe above!

Lemon Thumbprint Cookies, from Redbook magazine

Cranberry Muffins

Since we're on the 'cranberry' page...I just wanted to share with you another delicious cranberry recipe! Who can resist fresh Cranberry Muffins, straight from the oven, fresh and homemade. So easy to prepare so moist, and delicious! Still using up my fresh frozen cranberries which I can no longer find in any supermarkets, so you have had to 'squirrel' away your very own! A few days ago, I made stuffing with fresh cranberries pre-cooked and folded in to the stuffing. Looked a little strange reddish in color, but oh, so good with roasted chicken!

These muffins were so incredibly good, I just wish I had saved more fresh cranberries in my freezer. There's so many ways to use up fresh cranberries. I will either look for frozen ones at Whole Foods or will have to wait till November again! For some reason,

I noticed in some of the Hungarian food bloggers' posts about muffins verses cupcakes...so if you make small muffins and put frosting on it...does that become a cupcake?...or is it the same thing...muffins with frosting?...I have never heard of such a thing! It's either muffins, or cupcakes! Seems to me that cupcakes get the frosting on them, and muffins may have a yummy glaze...but never, ever frosting! ...and anyway, cupcakes are more moist and delicate, and muffins seem to be more dense. I love the large muffins, but the regular basic size work just fine!

Today, was such a beautiful, pleasant, breezy, and sunny day, here in S. Florida, and especially on the beach, now that we have our beach back after practically losing the entire beach...due to heavy rains, and winds for the last few months, the beach erosion was terrible. We got tons, and tons. of sand being brought in, and have our beach back again to enjoy. Just wondering what will happen in the next 20 or 30 years from now...are we going to be washed away by the ocean?...seems like the beach erosion is such a problem here...wonder if 'global warming has anything to do with it! I would upload some photos for you re: the beach erosion problem, but that would be another long story that I would not want to get involved with on my 'food blog' at this time... (not that I haven't done that in the past.)

Cranberry Muffins
recipe; courtesy of Ocean Spray

1 1/4 cups sugar

1/4 cup butter, softened

2 eggs

1/2 cup milk

2 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup chopped walnuts (optional)

2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped

Preheat oven to 350ºF.

Mix sugar and butter together in a medium mixing bowl until completely blended. Add eggs one at a time, beating after each addition. Stir together flour, baking powder and salt in a separate medium mixing bowl. Add this alternately with the milk to the butter mixture. Stir in nuts and cranberries. Spoon into 12 paper-lined muffin cups, filling 3/4 full with batter.

Bake 25-30 minutes or until golden brown. Makes 12 muffins.

I  haven't promoted any of my other recipes in a long time, but I'm really fond of my Blueberry Muffins, especially with the added sour cream to it...do try these, and forget about the calories or the added fat from the sour cream. Just enjoy, and have a wonderful week! Hugs, Elisabeth

Sour Cream-Blueberry Muffins

Cranberry Pancakes

Such a beautiful Sunday morning here, in S. Florida. Windy, mostly sunny, and 74 degrees F. which actually feels like in the low 60's...always about ten or more degrees cooler on the beach! A perfect time to make pancakes from scratch, especially when you still have a couple bags of fresh cranberries that you put in your freezer from last December...better use them up, although you can keep them in the freezer for at least 1 year! I always use my 'tried and true' Mark Bittman's Basic Pancake recipe, but this time I followed the Better Homes and Gardens, which has the addition of fresh orange juice as well. A good way to start your morning, on a lazy Sunday!

I have absolutely no clue, how many points these yummy pancakes are for Weight Watchers, but I quit temporarily again...for the third time, not easy to keep up with the points. You have to be really diligent to stay with the program!

Close up, you can see the beautiful ruby red chopped fresh cranberries, nestled in the fluffy light pancakes. This is a rare treat, which is the best way to enjoy at home, and forget about Pancake House, which we only have a couple left over now, in our area. Even if you would go out for breakfast or brunch, you will not find this anywhere...so stay home, and follow this easy recipe. You can also use frozen cranberries, but fresh cranberries are totally out of season for now!

Now, are you convinced how much tastier it is to make your own homemade pancakes from scratch, and adding cranberries, blueberries, chocolate chips that my grandchildren love...but one of my all-time favorite is perfectly ripe, sliced bananas dropped right on the top of the batter, as you're making it...yumm...enjoy!

Cranberry Pancakes

• 1 1/2
  cups cranberries, coarsely chopped

• 1/4
  cup sugar

• 2
  teaspoons finely shredded orange peel

• 1 1/2
  cups all-purpose flour

• 2
  teaspoons baking powder

• 1/2
  teaspoon baking soda

• 1/2
  teaspoon salt

• 1
  egg, slightly beaten

• 1
  cup buttermilk

1. In a small mixing bowl combine cranberries, sugar, and orange peel; set aside. In a large mixing bowl combine flour, baking powder, baking soda, and salt. In another mixing bowl combine egg, buttermilk, orange juice, and margarine or butter. Add to flour mixture. Stir just until combined but still slightly lumpy. Fold in cranberry mixture.
2. Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup batter onto the hot griddle.
3. Cook over medium heat until pancakes are golden brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side). Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F oven. If desired, serve with Maple Syrup. Makes 16
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Romaine and Potato Salad with Artichoke, Tomato, and Parsley Dressing

Just back in September, around Labor day, I was so inspired to make this healthy, and beautiful salad, not realizing that I might want to use it as an inspirational post for my food blog, so I just snapped a photo of it and that was 'that'...in retrospect, now I'm sorry that I didn't take more time getting better 'shots' of this delicious and unusual salad! As the saying goes..."it is what it is, and move on", so I'm moving on, not just with my photos, but with my blog, and mostly with my life!

Nowdays we are all so concerned about eating healthy, and 'clean'...so what really is, clean eating? In my opinion, free of chemicals, antibiotics, mostly vegetarian? I'm not too sure, but I do know it is wise to be eating fresh, raw, green vegetables, fruits, all free of pesticides, and buying organic as often, as you can. It does take a little more time and effort to create healthy, meals, but so well worth it!

This particular photo...I just decided to 'pop' it into my posts to show that even when we were asked to join a simple extended family Labor Day get together, this was my contribution! A healthy and refreshing fresh vegetable tray with simple plain Light Greek Yogurt, and sprinkled with Pink-Peppercorn Lemon-Thyme spice mix, that can be used on meats, and vegetables as well. I just love it and use it in dips as well!

 
 

Romaine and Potato Salad with Artichoke, Tomato, and Parsley Dressing

recipe inspired by; Real Simple magazine

• Per Serving

  • Calories454 calories
  • Fat24 g
  • Sat Fat3 g
  • Cholesterol0 mg
  • Sodium927 mg
  • Protein12 g
  • Carbohydrate49 g
  • Sugar4 1 1/2pounds fingerling potatoes, halved1 1/2

1. 1 1/2 pound fingerling potatoes, halved
2. 1 beefsteak tomatoes chopped
3. 1 15.5-ounce can artichoke hearts, drained and quartered
4. 1/3 cup chopped roasted almonds
5. 1/4 cup chopped fresh flat-leaf parsley
6.  1/3 cup extra virgin olive oil
7.  2 tablespoons red wine vinegar
8.  kosher salt and black pepper
9. 4 romaine hearts, halved or quartered if large

DIRECTIONS

1. Steam the potatoes in ½ inch water until tender, 12 to 15 minutes. Drain and let cool.
2. Meanwhile, combine the tomato, artichoke hearts, almonds, parsley, oil, vinegar, and ½ teaspoon each salt and pepper in a medium bowl.
3. Serve the dressing spooned over the lettuce and potatoes.

Thanks!

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Torta Soffice di Mele {Light Apple Cake}

Hello everyone! Just when I thought I was returning to my blog...my world have seemed to have fallen off a large cliff, and it was not so easy to climb back. Since the first week of last October of 2015, everything have seemed to change...sudden death of my beloved older sister Anna (Aniko) in Cleveland...who I have blogged about one year ago...my weird and bizarre (at home) accident, ripping my upper arm open...(due to falling over my simple little Pilates chair in the middle of the night...goes to show you that if you can't see to go to the bathroom...have a 'night light'...which I do have but did not turn on! (some of those exercise equipment do have sharp edges that can actually, certainly injure you. Got rid of it after having it next to my bed for six years!

Spending two weeks in the hospital, due to allergies to 3 different antibiotics did not help either for the wound to heal, instead...making it worst for infections. I ended up having to be hooked up to a wound vacuum machine, at the hospital, and using a smaller version of it at home...having a nurse come out every day to change bandage! So, October and November of last year was the worst 2 months of my life...I must admit honestly. December was slightly better, and I went back to my beloved home town re-visiting my family and painfully missing my dear sister Aniko who has left this world but her presence is forever there at the house, and in our hearts!

It seems like I have abandoned my blog...which actually I did, in a sense that I did not even want to peak in to see what's going on; not just with my blog, but with others' as well! I owe all of you friends, and followers a huge apology...not visiting, and commenting on your beautiful blogs. To make things worst...I have lost nearly 100 followers, not blaming them for leaving because I was a 'no show'...simple as that! Since then, my photos have show up regularly and 'thrift' blogs...yet, another 'food and thrift' blog...taking away from entering into my blog...which is totally different. I tried to change the name, but will have to really start all over, perhaps and have my own domain?! which will co-host it, not worth the hassle! Besides the familiar name I decided to chose close to the 'food' name is taken by another blogger some time ago...so I will remain with the same title that I chose close to 6 years ago, and that's ...that!

I made this Italian apple cake last September, and was going to post it, and I did not get a chance. Photos are not the best, taken with my cell phone camera, but then again...I was not anticipating to want to post about it, so I did not bother taking better pictures with my camera...and of course, cloudy and dreary day did not help either...although, the sun does peak out just about every day here in S. Florida, even if for an hour or less which is really nice! The cake is light, buttery, and so very moist and delicious!

Since the last few months, I have been quite active on Facebook, keeping up with some of my food blogger friends, and old and new friends, as well. As for family, not so active...for some reason, they don't want to associate with their own...due to 'exposure', I guess, not wanting the world to know 'who belongs to whom'?! My daughter never, ever posts anything about me, and has told me, she wants to keep her Facebook page, and friends private...knowing that her friends know who her family, i.e. (mom) is...I suppose it's better this way!

Now, I have totally gotten off the subject about the Light Apple Cake! I made this amazing cake withe the fresh apples, at my sister's house when I was there last October, and I was so thrilled that she absolutely loved it, and wrote down the recipe...but sadly she passed away one week later!

Torta Soffice Di Mele{Light Apple Cake}

2 1/2 cups flour
2/3 sugar
3 eggs
2/3 melted, unsalted butter
grated zest of 1 lemon
1 teaspoon baking powder
pinch of freshly ground nutmeg
1/3 cup milk
3 apples (golden delicious or granny smith work well)

Preheat oven to 350 degrees. Combine all ingredients except the apples. Mix until smooth batter is formed.

Butter and flour a 9″ spring form pan. Pour in the batter. Peal and core apples, then slice thinly and arrange in a circle pattern on top of batter. Apples may sink slightly into the batter.

Bake the cake until a wooden toothpick inserted into the center comes out clean, about 1 hour. Remove room oven and let cake cool slightly on wire rack. Remove the pan sides and slip the cake onto a serving plate. Serve at room temperature.

The only addition I made, I added 1 teaspoon baking soda, juice of 1 lemon as well, 1 tteaspoon cinnamon powder ( for me, cinnamon goes well with apples, and it's a must have. I also changed it to 1/2 cup of cup of milk, for softer texture!

Our last 'selfie'...together, one week later
on Oct. 7th, 2015
she collapsed and 'died'!

I made the Torta Soffice di Mele the second time a month later in Cleveland, for my sister, and I do think it turned out better than the first time. I added the sliced apples in half of the batter, and added the remaining sliced apples on the top, and also sprinkled it with a mixture of cinnamon, and sugar. The additional added ingredients made it lighter, and not like a pound cake batter, which is also good, but I prefer a light cake. Pound cake is...pound cake, but this recipe is supposed to be a (Light) version, which the title says so, therefore I had to adjust it. Not every recipe is 'true'...so you have to make it 'tried and true'

I did miss all of you dear blogger friends, and I will try my best to keep blogging, which is a good 'therapy'...and NOT to be occupied with thoughts of sadness...life has to continue, which is proper to say, and most importantly we all have families and loved ones that need us here, right now. Everything in it's earthly, and heavenly order must be decided and done to the best to our ability, and... capability. Heavenly matters are, and will be decided by a 'higher power' at the right time when it is decided by God!
Love, and Peace,
Elisabeth

White Chicken Chili

I've been contemplating whether to just quit the whole blogging, or continue on, even if I post once a month...at least it's better than none at all. I've invested five years into food blogging. so I'm not gonna stop now! I've been using my smart phone to take quick photos of everyday 'life' and I must say it's a lot more convenient than lugging around your digital camera although, today I decided to get my camera out for this 'brainstorming' quick idea of making chili...not just any chili with the beef, I decided to use white chicken breasts...no big deal just leftover rotisserie chicken from my local Publix supermarket.

What a fun way to welcome September, and fall season just around the 'corner' to come up with all these beautiful and vivid falls colors, and hardy 'stick to your bones' goodness with a bowl of warm chili with chicken which is so much lighter than beef. Instead of making it in the slow cooker (crockpot) I just didn't want to wait for it to cook for 6 hours...although, I did cook the dark red kidney beans, and the Great Northern beans ahead of time separately, and added the shredded chicken at the end of cooking time.

 Let me tell you, this amazing chili with is such a $ stretcher...a real 'thrift' bargain, you can feed an 'army' with it and they will love it and thank you for it, and you can 'pat' yourself in the back that you have a winning recipe idea on your hand. Also, you most likely have most of these ingredients in your cupboard and in your fridge. As for the spices, they are also very basic as well. You can make this as hot, medium, or mild if young children are eating it. Since I'm such a Pinterest 'geek' I actually did find this recipe on Pinterest by a well know food blogger, so I will post her recipe and my adaptation of how I made it!


    { Crockpot} White Chicken Chili

My adaptation in BLUE
serves: 8-10

• 1 large yellow onion, chopped
• 1 can (15-ounces) low sodium Great Northern Beans, drained and rinsed well
• 2 cups dry cooked Great Northern Beans+ ( save1 cup of the liquid it was cooked in)
• 1 can (15-ounces) low sodium Red Kidney Beans, drained and rinsed well
• 2 cups dry cooked dark Red Kidney Beans + (save 1 cup of the liquid it was cooked in)
• 2 cans (10-ounces each) diced tomatoes with green chilies
• 1-28 oz can diced tomatoes (drain liquid and save in a measuring cup)
• 1 can (15-ounces) sweet corn kernels
• I used 2 fresh leftover cooked corn (shaved off the kernels to add at the end)
• ¼-teaspoon chili powder
• 1 teaspoon chili powder
• ¼-teaspoon ground cumin
• 1/2 teaspoon ground cumin
• ¼-teaspoon garlic powder
• 1/2 teaspoon dry granule garlic and parsley
• ⅛-teaspoon paprika
• 1 teaspoon Hungarian sweet paprika
• salt and fresh ground pepper, to taste
• 1 cup low-sodium chicken broth
• 2 cups of the liquid from the beans it was cooked in
• 1 tablespoon extra virgin olive oil
• 1 bottle (12-ounces) beer
• 1 bottle Samuel Adams beer
• 4 chicken breast halves
• whole breast of a store bought rotisserie chicken taken off the bone
• 1 avocado, diced, for garnish
• shredded cheddar cheese, for garnish
• sour cream, optional

Instructions

1. Place the chopped onions, beans, tomatoes, and corn in the crock pot.
2. 1-1lb. bag of dry Great Northern Beans soaked for 2 hrs. after bringing it to a boil (in a large pot covering it with water) adding 2 bay leaves, 1 half onion, salt and pepper. Do the same with the red Kidney Beans. Simmer beans on low heat till almost tender to the 'al dente' about 1 hr.

1. Stir in chili powder, cumin, garlic powder, paprika, salt and pepper.
2. Add both beans with their liquid to a 'Dutch oven' (heavy duty large pot) the drained diced tomatoes, add the spices, and the beer. Cook for an additional 1 hr. on med- low uncovered.
3. Add chicken broth and beer.
4. Place chicken breasts on top.
5. Cover and cook for 3.5 to 4 hours ON HIGH, or until chicken is thoroughly cooked. Or cook
6. on LOW for 5 to 6 hours, or until chicken is done.
7. Shred the deboned chicken breast, and add it to the pot, along with the corn kernels. Add the olive oil. Add 1/4 cup of flour to the reserved tomato juice, which is about 1/2 cup, whisking it till a smooth paste, and add it to the pot with all the ingredients. Simmer for an additional 25 minutes
8. Remove chicken breasts from the pot and place on a cutting board; let cool for a few minutes.
9. Shred chicken and stir it back into the pot; cover and continue to cook for 15 minutes.
10. Ladle chili into bowls and garnish with avocado, shredded cheddar cheese and sour cream.
11. Serve.

Notes

RECIPE SOURCE: DIETHOOD

Nutrition Information

Serving size: 486 grams (17-ounces) Calories: 345 Fat: 5.3 

 

Cream Cheese Filled Banana Bread

By the time I get to catch up posting again...I will be going back to Cleveland for another visit to check on my sister; who is not improving with her mental and physical health...sad to say! In the meantime, I have not spent any time on my blog for one month. I do have several photos of things I have made that I would love to share with you and this amazing Banana Bread with Cream Cheese filling is one of them!

Now that I have joined Weight Watchers again, for the 'upteenth time'...in my opinion, this time is the best time joining and still losing the desired weight is beyond my 'wild' expectation. It is so easy to track the points and stay within the 'portion control' is so important. The extra point allowance of (49) is used at your own convenience, which I chose for Saturday and Sunday. That's when I can bake and cook to my 'heart's content' and I love it.

We all love a good homemade banana bread and my daughter and I make a loaf every week makes a loaf with the leftover ripe bananas. Actually I just make the special ones every now-and-then when a new recipe catches my eye! Since I'm a Pinterest addict, I save quite a few interesting and new recipes...although this may not be so new, but 'new to me'!

Cream Cheese Filled Banana Bread

 recipe source; lil luna

Ingredients

• 1 cup sugar
• ½ cup butter, softened
• 2 eggs
• 3 mashed ripe bananas
• 1 tsp. salt
• 1 tsp. baking soda
• 4 TB sour cream
• 2 cups flour
• 1 TB Sugar
• ½ tsp. cinnamon

Cream Cheese Mixture :

• 8-10 ounce cream cheese, softened
• ⅓ cup sugar
• 1 egg
• 1 TB flour

Instructions

1. Mix sugar, butter & eggs. Dissolve baking soda in sour cream, add bananas, salt and 2 cups flour. Mix all together.
2. Divide ½ of this mixture into 2 floured loaf pans.
3. Combine cream cheese ingredients and spread over mixture in pans. Spread remaining banana batter on top.
4. Sprinkle top with 1 TB sugar mixed w. ½ teaspoon cinnamon before baking.
5. Bake at 350 for 50 min. Cool and serve. 

Been having much needed rain here in Palm Beach...just wanted to share this beautiful photo with you that I snapped at the 'spare of the moment' with my Smart Phone...also, all the previous photos have been taken with my cell phone since most of the time I'm not prepared to take photos and do not have my camera 'on hand'.
Wishing you all a beautiful Sunday...although in most parts of the globe Sunday has ended, so have a beautiful and pleasant week, to all my friends!

My Cleveland visit...Part 2.

Here we are in the middle of summer, and I'm showing you winter photos...how silly is that!?
The reason for that is because I need to catch up over the last six months that I have missed posting.
Thank you so much for your sweet and kind comments that you left on my blog, and I truly appreciate that you care and have missed me...as I certainly have missed you!

So here we are, on our way to visit my parents' grave near by...me taking the beautiful scenery winter photos which I rarely get to experience since I moved away from Ohio decades ago to sunny S. Florida! One thing for sure, I don't miss the terribly cold winters, but I do love the snow when it's just like this, with a bit of sunshine, clear skies -minus- the snow storms.

We arrived at the cemetery, all the graves are covered with blankets of crisp fresh snow, glistening in the sun. It's about 27 degrees F. way too cold for me, but I decided to take a 'selfie' of us and my sister actually was happy to pose for the photo!
Now comes the good part...she thinks she recognized our parents' grave which is near that tree in the background (turns out it was actually in the next row) also near the tree!
In the meantime...she decides to say a prayer and have a conversation with our parents standing on the wrong grave...to say the least!

I must share this most amazing, super moist and sooo delicious Apple cake that Susan, (my nephew's wife) made for us, after a scrumptious Bolognese sauce with homemade gnocchi!
You probably recognize this famous Jewish Apple cake...a recipe which I also had from the seventies and eighties that is still very popular!

This apple cake is super moist, with all these wonderful apple chunks half of them in the middle of the batter, and the other half on the top which makes it so attractive...so pretty!

Mom’s Apple Cake
by: Smitten Kitchen 

6 apples, Mom uses McIntosh apples
1 tablespoon cinnamon
5 tablespoons sugar
2 3/4 cups flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil
2 cups sugar
1/4 cup orange juice
2 1/2 teaspoons vanilla
4 eggs
1 cup walnuts, chopped (optional)
Preheat oven to 350 degrees. Grease a tube pan. Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside.
Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.
Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean. Cool completely before running knife between cake and pan, and unmolding onto a platter.

My Cleveland visit...part 1

Hello Everyone...all my dear {food} blogger friends!

You may, or may not welcome me back to the 'food blogging' world, but as for me it's been quite a journey staying away from my blog that I've built over the past 5 years; actually almost to the exact 5 years next month (I think)...just can't remember exact dates on important events.

I've missed you all, and I truly am sorry for not visited and commented on your blogs all these months...6 months to be exact. I have not looked into my very own blog and have begun to think that I had 'squatters' taking over, just like in abandoned houses...as in, abandoned blog is what 'food and thrift' has become...sad, but true!

I'm gonna start from the beginning, where I left off, although I have been somewhat active on facebook and have kept in touch with some of you, and of course, on Pinterest which have kept me busy pinning all the yummy foods, and pretty things. This has been an up-and-down emotional 6 months for me and I came up with every excuse in the 'book' why I should not return to my blog...now, I must admit to myself the real reason...other than...my blog isn't 'good enough' to continue.

Some of you may know that I took a short 10 day trip to my hometown Cleveland, (suburb outside of the city) to visit my older sister and family. The worst time of the year, in January, the coldest month of the winter time. My sister Aniko has been ill for some time with various problems...mostly back problems for the last decade or so, but she has always been active in her beautiful home...a proud wife, mother, grandmother...an amazing cook, baker, and so proud of her beautiful home that she kept in perfect and beautiful style...mostly gorgeous Hungarian art and paintings and mostly the world famous Herendi ceramic sculptures, and figurines.

I call it the... Bordó...Bordeaux...formal living room at my sister's house

 Unfortunately, she has given up all interest in her home, and recently in her life...her memory is slipping, quite rapidly these last few months...could be Alzheimer's...not so sure, I'm so skeptical about approaching that 'subject' from family members...all I know, our conversations are getting less and less via phone, to almost a 'yes' and 'no' replies from her. This beautiful vibrant happy woman has diminished into a stranger I do not know any more. We have always been close throughout the years...growing up, and as adults.

On the left, is the formal dining room.

As in most Northern homes...this is where the family spends 99% to hang out...chill out, in the family room
a split level type house, downstairs, 

I love their back yard, it's like a 'national park'...so large and huge trees; the deck is so great in the summer time.

such a pretty winter scene in the back yard

This is the front of the house...typical Northern home

Life has taken a sharp turn and now we just have to prepare for what the future will hold next!

Cilu, their beloved Siamese mix...rescue cat, so beautiful and wise!

The famous West Side Market, in Cleveland...a 'food lover's dream' come true!

A 'selfie'...me, and Susan...(nephew Denes' wife)...she is more
like a niece to me an amazing cook and baker, getting her
culinary degree!

While my short stay in Cleveland, I enjoyed every minute of my stay with my family, and shopping in my beloved city...especially the West Side Market that's been around for decades, maybe a century...will have to 'google' that!

Hungarian sausages, better known as... kolbász...stocked up on it to take back to Florida; sooo good!

Most amazing Artisan breads

Susan...(my nephew's wife)...and nephew Denes buying fresh produce