Spanish Pork Kebobs

This recipe is somewhat different from the usual fare. Good on the grill, or under the broiler. Marinade overnight for the best flavor.


Ingredients:

1/2 cup olive oil
1 tablespoons ground cumin
2 tablespoons ground coriander
1 tablespoons sweet paprika
3/4 teaspoon cayenne pepper
1 teaspoon ground turmeric
1 teaspoon oregano
1 teaspoon salt more or less
1/4 teaspoon freshly ground black pepper
2 pounds pork sirloin, cut into 1-inch cubes
1/4 cup fresh lemon juice
2 tablespoons minced garlic
2.5 tablespoons chopped parsley

Combine the olive oil, cumin, coriander, paprika, cayenne pepper, turmeric, oregano, salt and pepper in a small skillet over low heat. Cook until warmed through, say 3 minutes or so. Then remove from heat and let cool.

Add spice mixture, garlic, parsley and lemon juice t a 1 gallon bag or marinade container. Add Pork and marinade over night.

when ready to cook, Heat the grill until hot. Skewer the meat and season with salt. Grill on all sides until cooked through, say 12 to 15 minutes.

Bread with Sponge Recipe

From Great-Grandmother Florence Purdy Cornell's 1917 Gold Medal Flour Recipe book:

Bread with Sponge

 Ingredients:

1 pint water

1/2 cake of compressed yeast or 1 dry yeast cake or 1 small cup of homemade yeast

1 quart sifted Gold Metal flour, or enough too make a sufficient medium batter.

Set  the sponge late in the evening by dissolving the yeast in the water then add the flour and mix until the sponge is smooth. The sponge when mixed should have a temperate of 80 to 82 degrees.

In the morning add to the sponge the following ingredients:

1 pint water

2 teaspooons salt

2 tablespoons sugar

2 tablespoons lard

2 quarts Gold Medal flour or suffiencent to make a medium dough

Break up the sponge until the ingredients are dissolved and the batter smooth. add flour and knead until smoot. The temperature should be 82 to 84 degrees. Allow the dough to rise until light then knead down gently and allow to rise until nearly light and make until loaves. Place in pans and allow to rise to the top of the pan, then bake in a medium warm oven.

The Best Fudge Ever

My ultimate favorite fudge isn't fancy. It doesn't require fancy equipment. it isn't made with rare ingredients. Its the simple never-fail fudge recipe on the back of the fluff jar. Every year I make this at Christmastime for small gifts. I have to give it away, because if I make a batch of this and it sits in my apartment for more than a day or two, I will eat it. I will eat it all. smooth creamy and very difficult to stop eating - I give you my fave fudge recipe: Never Fail Fudge.

Ingredients:

2 & 1/2 cups of sugar
1/4 cup of butter
1 five ounce can of evaporated milk
1 jar of Marshmallow Fluff (7 & 1/2 oz jar)
3/4 teaspoon salt
3/4 teaspoon vanilla
1 twelve ounce package of semi-sweet chocolate chips

Combine first 5 ingredients. Stir over low heat until blended.
Bring to a boil over moderate heat, being careful not to mistake air bubbles for boiling.
Boil slowly, stirring constantly for five minutes. (soft ball stage)
Remove from heat.
Stir in chocolate and vanilla until chocolate is melted.
Pour into a well-buttered 9 x 9 pan and let cool.
Cut and share.

Almond Cheesecake Brownies

These Almond Cheesecake Brownies are more work than most of my recipes. They are however well worth it. From The Chocolate Lovers Cookie Cookbook, by Tupperware:

Ingredients:
4 1 ounce squares of semi-sweet chocolate
5 Tablespoons butter, divided
1 3 ounce package of cream cheese
1 cup sugar, divided
3 eggs, divided
1/2 cup  plus 1 tablespoon all-purpose flour
1&1/2 teaspoons vanilla
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon almond extract
3/4 cup slivered or chopped almonds, divided
Almond Icing

Preheat the oven to 350 degrees. Butter an 8 - inch square pan.  Melt chocolate and 3 tablespooons of butter in small heavy saucepan over low heat. Set aside. Mix Cream Cheese with remaining 2 tablespoons butter  in small bowl. Slowly add 1/4 cup of the sugar, blending well.  Add 1 egg, the 1 tablespoon of flour, and 1/2 teaspoon of vanilla. Set aside.  Beat remaining 2 eggs and 3/4 cup sugar in large bowl until light. Add the baking powder, salt and 1/2 cup flour. Blend in chocolate mixture, remaining 1 teaspoon vanilla and the almond extract. Stir in 1/2 cup almonds. Spread half of the the chocolate mixture in prepared pan. Cover with cream cheese mixture, then  spoon rest of the chocolate  mixture over the top. Swirl with Knife or spatula to create a marbled effect.  Bake 30 to 35 minutes or until set in center. Don not overbake. Meanwhile, prepare almond Icing. Cool brownies 5 minutes, then spread icing evenly over the top. Sprinkle with remaining 1/4 cup almonds.  Cool completely before cutting into small squares.

Almond Icing:
1/2 cup semisweet chocolate chips
2 tablespoons butter
3 tablespoons milk
1/4 teaspoon almond extract
1 cup powdered sugar

Combine chocolate chips, butter, milk and almond extract in small heavy saucepan. Stir over low heat until chocolate is melted. add powdered sugar and beat until glossy and easy to spread.