Sunday, August 24, 2014



It is summer in FLORIDA!!!! Is not all the time? No! Summer means hot, hot, hot and humid, humid, humid!!! You don’t want to be outside…You don’t want to go around!..... 

All you want cold drinks, a dip in the pool and ice-cream…..It is all you think about!
For a nice party some ice cream towers are a blessing! You can make it before hand, or everybody can be creative!

It is not so much to prepare, but there is some preparation beforehand!


1.     Thin cookie.
There are ready made or you can bake your own.
 I found that “MORAVIAN COOKIE” is pretty good choice, many kinds, in all groceries store, thin and right size: lemon, ginger, cinnamon, chocolate.
There is some thin cookie at the baker’s counter, that are good, plain and with nuts.

Saturday, August 16, 2014

Meatloaf , THE BEST


Meatloaf 101

MY NOTE: My twist, to Mrs. Kostyra's meatloaf, Martha Stewart's mother


  • 4 slices white bread, torn into pieces
  • 2 1/2 pounds ground beef
  • 1 medium yellow onion, peeled and cut into eighths
  • 2 cloves garlic
  • 2 stalks celery, cut into 2-inch pieces
  • 2 carrots, peeled and cut into 2-inch pieces
  • 1/2 cup flat-leaf parsley leaves
  • 1 large egg
  • 1 cup ketchup
  • 3 teaspoons dry mustard
  • 1 tablespoon coarse salt
  • 2 teaspoons freshly ground black pepper

MY NOTE:I was using the muffin's pan for my meatloaf mixture, it is a very nice shape to bring it to the table!

Sunday, May 25, 2014



        100g/3½oz amaretti biscuits (crunchy)
        30g/1oz unsalted butter
        1kg/2lb 4oz red plums, quartered if large, halved if small, stones removed
        2 tablespoons sugar
        ½ lemon, zest and juice

For the crumble topping

        150g/5½oz plain flour= 10tbls
        1 tsp baking powder
        100g/3½oz cold unsalted butter, cut into small dice (one stick minus one tbs)
        3 tablespoons sugar

ROMANIAN "COZONAC"/.italian PANETONE/ best recipe for bread machine, or oven (your choice)

 Romanian "cozonac" is very similar to Italian "panettone" but is not the same. I was looking for a recipe to be successful, fluffy, eventually bread machine and I was trying many, many recipes, from cook books, my mother, my friends....

This recipe I found from internet from a Community of Romanians in Manitoba, and it exactly as I would like to be a perfect "cozonac": fluffy, light weight, very tasty as I remembered as child growing up in Romania.


• 2 teaspoon yeast

• 3/4 cup sugar

• 1 cup warm, (scalding) milk

• 3 cups all purpose flour

• 3 yolks room temperature

• pinch salt

• 4 tablespoons (1/2 stick) unsalted butter, room temperature

  My NOTE: all these 4 spices we use in Romania, but you can use the spices that you like.

• 1 teaspoon rum  (optional)  

• 2 teaspoon vanilla extract (optional)

• 1 teaspoon lemon zest, (optional),  I use organic lemons  

• 1 teaspoon orange zest (optional), I use organic oranges  


MY NOTE: First gather all the ingredients: all the quantity and all requirements of ingredients:  example: eggs and butter should be at room temp, let it sit on the counter few hours before starting;  zest of an ORGANIC lemon and an ORGANIC orange, and so on.

WALNUT TORT WITH RASPBERRY MOUSSE (tort de nuci cu spuma de zmeura)

Dough ingredients:

8 tablespoons fine grind walnuts = 2 cups (loosely packed)
2 cups flour
11 tablespoons (=1 Stick+3tablespoons) of unsalted butter
2 yolks
6 tablespoon sugar  
¼ tsp baking soda

Mix every think and make dough that we divide in 3 parts, to bake 3 sheets.

Each part will be stretch on a buttered, floured, on the springform pan, or a pizza pan.

Bake for 15 min, at 350F.

Sunday, March 2, 2014


  I found this recipe in the ALEXANDRA COOKS blog, and the moment I read it, I knew it is a recipe I have to try. When it comes to bread, it has to be simple, tasty and easy to make.
 The ingredients are the same as any bread making,  flour, water sugar, salt and yeast. No fancy. This is why  Alexandra is calling this bread "PEASANT BREAD". The difference is into the procedure. So simple and so quick...using no knead bread technique....baked into oven safe  mixing bowls (Pyrex, Corelle, Corning ).
  All procedure is about 3 hours, and you have a tall bread, soft, with not as crunchy crust  that I like, good for sandwich and soups.
  For me the fresh bread is good for everything....

NOTE 1: The size of baking dish is very important to get the tall round bread:

The whole batch of dough in one Pyrex bowl  2 qt (2 L)  in size;  OR

The two half batch into two Pyrex bowls about 1-L(1-qt) or 1.5 L(1.5qt) in size;

I had a corning ware bowl of 2qt and I bought from ebay 2 other 1.5qt bowls   from EBAY for $12.


I received as a gift from Christmas (2019) a Cooking Lesson  with CARLY PAIGE. I went with my daughter, who is very interested in cookin...