"Well my Mother always used them on compote so I will give you that recipe too." ~ Auntie Laima
Dried prunes (one package)
Dried apricots (one package)
Sliced apples maybe two or 3
One sliced lemon
Lots of raisins (2 cups)
7 or 8 cloves
1 cup of sugar
Bring to a boil and cook until fruit is soft then add the klimpas
1-1.2 c flour
1 tsp baking powder
¼ cup sugar
1 egg
½ cup milk
½ tsp salt
Mix the dry ingredients together then add the egg and milk. The dough will be stiff.
Use two teaspoons and scoop up some dough with one and push it off the spoon with the other into the boiling compote.
It only takes a few minutes for them to cook through. They should all rise to the top.
If the compote is not thick then add one or two tablespoons of cornstarch (dissolved in a little water) and mix it into the hot compote. Stir constantly and it should be thick in a few seconds.
"This compote recipe is just a guideline it is very flexible. Basically you just put in what you like and how much you like. The lemon and cloves however seem to be important."
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Monday, 26 August 2013
Grandma’s bean soup recipe
"It is a very old Latvian recipe – I think around 100 years at least." ~ Auntie Laima
One package red kidney beans about 4 cups. Put in a bowl just cover with cold water and leave overnight. Drain in the morning and put them in a large pot.
2 cups of pearl barley
2 large cubed potatoes
2 carrots sliced
1 large onion diced
1 smoked pork hock or smoked ribs (about 1 kg)
1 large bay leaf
10 peppercorns or equivalent amount of ground pepper.
A couple of cloves of garlic
Salt to taste (depends on how salty the smoked meat is)
Cover with generous amount of water. Bring to boil turn down heat to simmer and let it just bubble away till everything is soft and cooked. I like my soup rather thick and so I let the water boil down quite a bit but for a thinner soup don’t boil it as long.
When done take out the pork hock, let cool and then cube the meat and put it back in the pot.
Always tastes better the next day.
One package red kidney beans about 4 cups. Put in a bowl just cover with cold water and leave overnight. Drain in the morning and put them in a large pot.
2 cups of pearl barley
2 large cubed potatoes
2 carrots sliced
1 large onion diced
1 smoked pork hock or smoked ribs (about 1 kg)
1 large bay leaf
10 peppercorns or equivalent amount of ground pepper.
A couple of cloves of garlic
Salt to taste (depends on how salty the smoked meat is)
Cover with generous amount of water. Bring to boil turn down heat to simmer and let it just bubble away till everything is soft and cooked. I like my soup rather thick and so I let the water boil down quite a bit but for a thinner soup don’t boil it as long.
When done take out the pork hock, let cool and then cube the meat and put it back in the pot.
Always tastes better the next day.
My Mother’s Kapoist/Inta’s Kapusta/Or just plain sauerkraut with a twist
~ Auntie Laima
1 small head of cabbage (finely shredded)
1 28 oz can of Khur sauerkraut and liquid
1 28 oz can Libby sauerkraut drained (actually the brands really don’t matter that much – just two big jars or cans)
1 sliced thin onion ( don’t tell your Mom) (two small or one large)
1 lb or more smoked meat cubed (I used a smoked pork neck)
2 tablespoons of brown sugar (the secret ingredient)
Quarter cup or more of caraway seeds
Water to cover.
Put all in a big pot and cook on a medium heat until raw cabbage is mushy.
The amount of raw cabbage should roughly equal the amount of canned or bottled. So it is easy to make a smaller amount.
This freezes very well and I usually make only one batch a year.
1 small head of cabbage (finely shredded)
1 28 oz can of Khur sauerkraut and liquid
1 28 oz can Libby sauerkraut drained (actually the brands really don’t matter that much – just two big jars or cans)
1 sliced thin onion ( don’t tell your Mom) (two small or one large)
1 lb or more smoked meat cubed (I used a smoked pork neck)
2 tablespoons of brown sugar (the secret ingredient)
Quarter cup or more of caraway seeds
Water to cover.
Put all in a big pot and cook on a medium heat until raw cabbage is mushy.
The amount of raw cabbage should roughly equal the amount of canned or bottled. So it is easy to make a smaller amount.
This freezes very well and I usually make only one batch a year.
Crockpot Pot Roast or Ribs
"I also wanted to share a real simple but yummy recipe that you might like." ~ Auntie Laima
One pot roast or blade roast or short ribs
One pouch of Liptons Onion Garlic soup dry soup mix
One can cranberry jelly.
That’s it. Put the jelly in the crockpot, mix in the soup mix and then put the roast in and all that is needed.
I was so very leery of the cranberry jelly but it turned out great. IT provided the liquid and made a lovely sauce and it does not taste like cranberries.
Sweet Cheese Delights
"Uncle Meinhard used to make cookies but found this faster and easier. He makes it for our Leathercraft Guild meetings and has everyone addicted to it." ~ Auntie Laima
2 (8 0z) packages cream cheese, softened
1 cup sugar
1 egg yolk
1 tsp vanilla
2 (8oz) cans Pillsbury refrigerated crescent dinner rolls
1 cup chopped pecans
1.2 cup packed brown sugar
2 tblsps butter, melted
2 tsps ground cinnamon
Powdered sugar (optional)
1. In large bowl, beat cream cheese and sugar with electric mixer on medium speed until fluffy. Add egg yolk and vanilla, beat on low speed until blended
2. Unroll 1 can of dough into 1 large rectangle; press seams and perforations to seal. Press onto bottom of ungreased 12 x 9 x inch (3 qt) glad baking dish. Spread with cream cheese mixture.
3. In small bowl, mix pecans, brown sugar, butter and cinnamon. Sprinkle half the pecan mixture over the cream cheese layer. On lightly floured surface, press or roll out remaining dough into 12 x 9 inch rectangle. Place over filling. Sprinkle remaining pecan mixture over top.
4. Bake at 375 degrees F 20 to 25 minutes or until golden brown. Cool slightly on cooling rack. Sprinkle with powdered sugar. Cover and refrigerate leftovers.
P.S. the filling most likely will be liquidy but that’s alright. When it cools it will firm up
Love, Auntie Laima/Laima
2 (8 0z) packages cream cheese, softened
1 cup sugar
1 egg yolk
1 tsp vanilla
2 (8oz) cans Pillsbury refrigerated crescent dinner rolls
1 cup chopped pecans
1.2 cup packed brown sugar
2 tblsps butter, melted
2 tsps ground cinnamon
Powdered sugar (optional)
1. In large bowl, beat cream cheese and sugar with electric mixer on medium speed until fluffy. Add egg yolk and vanilla, beat on low speed until blended
2. Unroll 1 can of dough into 1 large rectangle; press seams and perforations to seal. Press onto bottom of ungreased 12 x 9 x inch (3 qt) glad baking dish. Spread with cream cheese mixture.
3. In small bowl, mix pecans, brown sugar, butter and cinnamon. Sprinkle half the pecan mixture over the cream cheese layer. On lightly floured surface, press or roll out remaining dough into 12 x 9 inch rectangle. Place over filling. Sprinkle remaining pecan mixture over top.
4. Bake at 375 degrees F 20 to 25 minutes or until golden brown. Cool slightly on cooling rack. Sprinkle with powdered sugar. Cover and refrigerate leftovers.
P.S. the filling most likely will be liquidy but that’s alright. When it cools it will firm up
Love, Auntie Laima/Laima
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