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What is the difference between a Banana Bread and a Banana Cake?    To me it is all about what  baking pan you use in which you bake this sweet bread and also, the time or event you serve it to your guests.

Here are some pictures to show the difference in presenting this wonderful baked “recipe!”

Here is a pictures of my “Banana “Bread”……

Banana Bread 046

And,the same recipe can be made/served like a….

Banana Cake!”

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Here is the recipe….

Banana ….Bread/Cake

1/2 cup butter  (1 stick or 1/4 lbs)

1 1/2 cup sugar

2 large eggs

1 1/2 cups banana pulp ( about 3 frozen very ripe bananas thawed)

1/2 cup Sour Cream

2 cups flour – not sifted

1 tsp baking soda

2 tsp Vanilla Extract

1 tsp Orange Flavor

Zest of one lemon

Zest of one orange

3/4 cup chopped almonds or walnuts or hazelnuts or pecans

1/2 cup raisins

½ cup shredded coconut – optional

½ cup chopped dried apricots

½ cup chocolate chips

Note:   You can add as many, and any kind  of dried fruit as you like and have in your pantry or refrigerator.  The batter is moist enough to handle any addition of fruit….

Cream butter and sugar until very yellow and fluffy, then add the eggs one at a time and beating them thoroughly.

Mash the banana pulp with a fork and add it to the mixture above.

Add the flavors and zest into the mixture next.

Place a strainer over a bowl and sift the flour together with the baking soda. Add the flour mixture into the batter and mix gently but, well.

Place the nuts, raisins, chocolate chips and chopped Apricots into a separate bowl, and dust them with a little flour by mixing them together.

Now add the above mixture into the batter while alternating with the sour cream.

Mix well but do not over mix.

Bake the cake in loaf pans or a Bundt cake form – at 325 F until cake tester comes out clean, about 1 hr or a little longer.

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Maria Reisz Springer

Maja’s Viennese Kitchen

http://www.majaskitchen.com

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Find me on Face Book!

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In the middle of the Summer I cannot stay away from making …Jam….or  some people call it “Preserves”…

To me there is a definite diference between the two….but, when I see on the grocery store shelves… in America….the lable Preserves ….they are jams that have pieces of fruit in them.

In Ausria……preserves are whole pruit  preserved in jars with a ….I call it  “Sugar Water”…. The fruit is cooked and placed whole in jars topped with the boiiling sugar water…. At the same time…Jams in America can come in two ways….. one cooks the chopped fruit …then strained all the pieces of fuit out of the cooked product…so that the “Jam” is completely clear. …and it solidifies the same way as the Jam that I make…due to the pectin in the fruit and the pectin that is added to the fruit when it cooks.  I do know that sometimes the “clear” jam is called “Jelly”….To me all this is most confusing…I guess the “JellY” is the one that confuses me the most!!!

How ever, I cook my “Jam” and bottle it…and call it JAM…so far I have not had anyone who corrected me, on the contrary….my friends all love my “Jams!”

Here are som pictures of how I copok and “dress up” my Jams…so they can be given away as little presents…..Hostess Gifts, Holiday Gifts, and they can also bring a little cheer to someone in a reirement home….or left on a table  of a riend’s porch!  

This is one of my most favorite times in my kitchen!!!!****


Cherries when is season…are one of the most favorite “fruit” cakes in Austria…and actually in Europe!!!  A basic dough …that consists of ..Flour, sugar, butter and eggs…with a little baking powder…to help with the rising of the dough while baking… is so simple that one can use a pre-mix “cake mix” right off the grocery shelf…. Just add a cup of flour to the mix making the dough a little heavier for the furit’s juices to be better absorbed….As I have often mentioned in previous blogs…I like to use Duncan Heinz Butter mix in many of my cakes…Because…the cake is NOTt that important…it is the filling and fruit or what ever you have to “sandwich” between the layers that actually defines your cake and creation.

Fresh fruit is used in cakes throughout Europe during the summer and fall months.   Therefore, it is so easy to make and create a “signiature” pastry as the fruit is available… Sundays are enjoyed while families gather around the table either for a big meal, but, often for an afternoon with coffe and a freshly baked cake…while catching up with grandchildren, neighbors or out-of town freinds.

Here is a Cherry Cake baked in two different ways.: One is a “one-layer”  and the other is baked in two separate pans…then stacked to make a layered “torte”…so to speak…

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Copyright: Maria Reisz Springer……..

Maja’s Viennese Kitchen….

http://www.majaskitchen.com

maria@majaskitchen.com

http://www.culinaryhalloffame.com/

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Unauthorized use, distribution, and/or duplication of proprietary material without prior approval is prohibited.

If you have any questions or would like permission, I can be contacted via email at: maria@majaskitchen.com   

Feel free to quote me, just give credit where credit is due, link to the recipe,

and please send people to my website, http://www.majaskitchen.com

Find me on Face Book!


It is that time of year again when I spend time in my kitchen cooking jams.  While I wash, peal, measure, slow cook various fruit starting in Spring through Fall…I remember my grandmother’s kitchen in Veliskovci, Croatia…. She had young girls come from the vallage who helped with the process of picking the fruit in the orchard, bringing them into the kitchen, washing and preparing them for the big pots she had on the stove to cook the jams and preserves. Mind you….all that on a wood burning stove. Omama…as I called her…always had a spotless kitchen.  It was scrubbed and washed every day…even the wooden floor was scrubbed with brushes.

I was a little girl then …about 5 or 6 years old…and I remember seeing the maids   on the floor with their big skirts billowing around them.. moving like huge birds on their knees. .I was told not to come into the kitchen while the floor was being cleaned because they used lie diluted in water to bleach the wooden floor….

How times have changed?!  In today’s world I do not have to pick the fruit from the trees…I simpy buy them in the grocery store, farmer’s market or from an orchard already picked.

At this time I have made Blueberry, Strawberry, Cherry and Apricot jams… available in Maja’s Viennese Kitchen. ….   maria@majaskitchen.com …..

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Viennese “Pound” Cake….. I call it!!!!!….

This is the best cake recipe that I have, because it lends itself to be used for so many of my pastries… I use it for all the various Breakfast Cakes/breads….  .I have added berries to the dough, chopped nuts, like Almonds, Pecans, Walnuts….spices, like Cinnamon, Allspice, Ginger, and whatever takes my fancy.   I have added dried fruit, any kind just chopp them into little pieces, coat them with some flour and mix them into the dough…Chocolate chips or cocoa powder or melted chocolate….and the outcome is always great and highly acclaimed by my guests…and friends.

So here is the recipe:

Feiner Wiener Kugelhupf 

                                             

This recipe is a baking powder version!

1 cup butter

2 cups sugar

6 whole eggs – separated

2 cups of flour, measured then  sifted

2 tsp baking powder

2 Tbsp Cointreau

6 Tbsp Milk

½  cup of raisings – optional

Zest of 1 orange

Powdered sugar

Whipped cream

Preheat oven to 350 F – Grease and dust Kugelhupf form….or 2 loaf pans!

Cream butter and sugar until light and very fluffy

Add egg yolks – one at a time, beat well after every addition.

Sift together flour and baking powder

Add orange zest and the liqueur to the butter mixture

mix

Add flour and milk alternately, mixing gently

In a separate bowl……..

Beat egg whites to medium peaks and mix into the above dough.

Add raisins

Pour into prepared Kugelhupf form…….Bund cake form

or 2 loaf pans!

Bake in preheated oven for 1 hour and 15 min.

Cool 15 min and turn out on to the platter

Dust with powdered sugar

Serve with whipped cream…….mit Schlag!

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Copyright: Maria Reisz Springer……..

Maja’s Viennese Kitchen….

http://www.majaskitchen.com

maria@majaskitchen.com

http://www.culinaryhalloffame.com/

~~~~~~~~~~~~~

Unauthorized use, distribution, and/or duplication of proprietary material without prior approval is prohibited.

If you have any questions or would like permission, I can be contacted via email at: maria@majaskitchen.com   

Feel free to quote me, just give credit where credit is due, link to the recipe,

and please send people to my website, http://www.majaskitchen.com

Find me on Face Book!


My friend……Holly Herrick   Posted this on Face Book this morning…. I had not known about what importance a

Doughnut played  in America’s history……………………… Did you……?

Image may contain: dessert and food

“It’s National Doughnut Day. What’s your favorite kind of doughnut? I like a simple cake doughnut, sometimes dusted in

powdered sugar and cinnamon. Otherwise, I’ll go with a Boston cream doughnut, which is, in my mind, the closest thing

to a cream puff you’ll ever get this side of doughnut. Enjoy it out there and remember why it started. It’s still a huge fund-

raiser today for Salvation Army. Little known facts:

– National Doughnut Day started in 1938[1] as a fund raiser for Chicago’s The Salvation Army. Their goal was to help those

in need during the Great Depression, and to honor The Salvation Army “Lassies” of World War I, who served doughnuts to

soldiers.

Soon after the US entrance into World War I in 1917, The Salvation Army sent a fact-finding mission to France. The

mission concluded that the needs of US enlisted men could be met by canteens/social centers termed “huts” that could

serve baked goods, provide writing supplies and stamps, and provide a clothes-mending service. Typically, six staff

members per hut would include four female volunteers who could “mother” the boys. These huts were established by The

Salvation Army in the United States near army training centers.

 

About 250 Salvation Army volunteers went to France. Because of the difficulties of providing freshly baked goods from

huts established in abandoned buildings near to the front lines, the two Salvation Army volunteers (Ensign Margaret

Sheldon and Adjutant Helen Purviance) came up with the idea of providing doughnuts. These are reported to have been

an “instant hit”, and “soon many soldiers were visiting The Salvation Army huts”. Margaret Sheldon wrote of one busy

day: “Today I made 22 pies, 300 doughnuts, 700 cups of coffee.”

 

Image may contain: dessert and food

***************************************

Copyright: Maria Reisz Springer……..

Maja’s Viennese Kitchen….

http://www.majaskitchen.com

maria@majaskitchen.com

http://www.culinaryhalloffame.com/

~~~~~~~~~~~~~

Unauthorized use, distribution, and/or duplication of proprietary material without prior approval is prohibited. If you have any questions or would like permission, I can be contacted via email at: maria@majaskitchen.com   Feel free to quote me, just give credit where credit is due, link to the recipe, and please send people to my website, http://www.majaskitchen.com

Find me on Face Book!


 

 

Many years of memories are all packed into this my favorite kitchen!

Maja’s Viennese Kitchen

It was my world into which I escaped while creating new recipes, re-created meals of my childhood in Croatia as a child, Refugee Camps living in Austria and then growing up in Los Angles, in America.  During that time I enhanced my culinary knowledge by attending classes at the Culinary Institute of America in Hide Park, NY, L’academie de Cuisine, Bethesda, Maryland, took classes with Ann Wieland at the Greenbrier, and became a member of the International Association of Culinary Professionals, as well as a member of the International Wine and Food Society… however my favorite time spent was in this awesome kitchen…Maja’s Viennese Kitchen…at home while teaching cooking classes with menus with “International Flavors”….

Many of the recipes you can find in the Archives on this Blog…

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Copyright: Maria Reisz Springer……..

Maja’s Viennese Kitchen….

http://www.majaskitchen.com

maria@majaskitchen.com

http://www.culinaryhalloffame.com/

~~~~~~~~~~~~~

Unauthorized use, distribution, and/or duplication of proprietary material without prior approval is prohibited. If you have any questions or would like permission, I can be contacted via email at: maria@majaskitchen.com   Feel free to quote me, just give credit where credit is due, link to the recipe, and please send people to my website, http://www.majaskitchen.com

Find me on Face Book!