Cherry Bublanina Recipe – Czech Tresnova Bublanina

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The universal Czechoslovakian cake, called bublanina, varies with the season and the fruit that is available. It’s a bit like a coffeecake in texture and is probably why it is sometimes served as a breakfast pastry. Commonly used fruits are sweet cherries, tart cherries, plums, nectarines, apricots, strawberries and blueberries.

The name “bublanina” comes from the Czech word for bubble and might refer to the fact that the cake batter bubbles up around the fruit, almost enveloping it.

Ingredients

  • ½ cup butter (softened, 1 stick)
  • ½ cup sugar
  • 3 large eggs (divided, at room temperature)
  • Optional: 1 tablespoon Amaretto (or other almond liqueur)
  • ½ teaspoon salt
  • Pinch of cream of tartar
  • 1 cup all-purpose flour
  • 1 lb. cherries (sour, washed and pitted)
  • Garnish: powdered sugar

Method

1.Place rack in center of oven and heat to 350 degrees. Butter or lightly coat with cooking spray a 9-inch-by-9-inch baking pan. In a medium bowl, cream together butter, sugar and yolks until light and fluffy. Add liqueur, if using, and salt, mixing well.
2.In a clean medium bowl, beat egg whites with cream of tartar until stiff. Alternately fold in egg whites and flour into butter-egg mixture.
3.Turn batter into prepared pan and scatter cherries evenly over top. Lightly press down cherries into batter until partially covered. Bake 30 to 40 minutes or until toothpick inserted near center comes out clean. Cut into 6 equal pieces. Serve warm or cold dusted with confectioners’ sugar.

Source: The Spruce Eats (6 servings)

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Barn Block #2

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My barn block #2

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New Sewing Machine

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My new baby!

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Barn Block #1

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Finally got to sew on my new machine!  This is the first block of my #barnblockquilt.  I am going to make flower barns!  I couldn’t resist putting some sheep  next to my barn.

 

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Big Red 2.0

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Big Red 2.0 has arrived.  Big Red 1.0 was the old sofa in PA.  This is a power reclining love seat.  It’s comfy, you press a little button to recline or sit-up. It takes a bit of time to cycle through the process. This is not a good loveseat to spat upon with your spouse.  Absent is the clunky wooden handle providing the satisfying slam and clunk of the footrest going down, at dding dramatic flair to your actions and punctuating your current emotional state … Now you just bitch and glide slowly on gossamer wings to your feet as your beloved laughs at you.

 

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My Daffy!

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Stand tall!

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My oldest son likes old time ads and graphic art.  I found this panel at work and made him a wall hanging.

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Mexican Bison Bake with Cilantro-Lime Cream

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Mexican Bison Bake with Cilantro-Lime Cream

“Browned ground bison with tomatoes and penne pasta gets a Mexican-inspired twist with cumin, oregano, and black beans in this easy weeknight casserole.”

Ingredients

6 ounces dried penne pasta
1 lb. ground bison
2 cloves garlic, minced
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, undrained
¾ cup salsa
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon chili powder
½ cup crushed tortilla chips (optional)
½ cup shredded Cheddar cheese
1 tablespoon sliced green onion
Cilantro-Lime Cream:
⅔ cup sour cream
3 tablespoons sliced green onions
1 tablespoon chopped fresh cilantro
½ teaspoon finely shredded lime zest

Method
1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. Cover and keep warm.
2. Meanwhile, cook ground bison and garlic over medium heat in a large skillet until meat is brown. Drain off fat.
3. Stir cooked pasta into the cooked, drained ground bison in the skillet. Stir in beans, undrained tomatoes, salsa, oregano, cumin, and chili powder.
4. Transfer mixture to an ungreased 2-quart baking dish or casserole. Bake, uncovered, for 30 minutes or until heated through. Sprinkle with tortilla chips (if using) and cheese. Bake, uncovered, for 5 more minutes or until cheese is melted. Sprinkle with the 1 tablespoon green onion and serve with Cilantro-Lime Cream.
5. Cilantro-Lime Cream: Combine sour cream, the 3 tablespoons green onions, the cilantro, and lime zest in a small bowl. Cover and chill until ready to serve.

Source: Allrecipes (6 servings)

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The New York Times Chocolate Chip Cookies

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The New York Times Chocolate Chip Cookies

Ingredients

2 cups minus 2 tablespoons (8½ ounces) cake flour
1 & 2/3 cups (8½ ounces) bread flour
1 ¼ teaspoons baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons kosher salt
1 ¼ cups (10 ounces) unsalted butter, at room temperature
1 ¼ cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 eggs
2 teaspoons vanilla extract
3 & 1/3 cups (20 ounces) dark chocolate chips, at least 60% cacao content
Sea salt, for sprinkling

Method
1. Sift together the cake flour, bread flour, baking soda, baking powder and salt into a large bowl and set aside.
2. Cream together the butter and sugars on medium speed until very light, about 5 minutes. Add the eggs one at a time, mixing well after each addition, then add the vanilla. Reduce the mixer speed to low, gradually add the dry ingredients and mix until just combined, 5 to 10 seconds. Using a rubber spatula, fold in the chocolate chips.
3. Press plastic wrap against the dough and refrigerate for at least 24 hours, up to 72 hours.
4. When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.
5. Scoop 3 1/2-ounces of dough, roll into a rough ball (it should be the size of a large golf ball) and place on the baking sheet. Repeat until you have six mounds of dough on the cookie sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer the parchment or silicone sheet to a wire rack for 10 minutes, then transfer the cookies onto another cooling rack to cool a bit more, until just warm or at room temperature. Repeat with remaining dough (or keep some of the dough refrigerated for up to 3 days, and bake cookies at a later time). Store leftover cookies in an airtight container at room temperature for up to 3 days.

Prep
• Prep: 24 Hours
• Cook: 1 Hour

Source: Brown Eyed Baker (18 servings)

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Mystery block complete!

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Mystery block solved!  Just needs borders to be a mini quilt!

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