A Taste of Childhood

Do you relate certain foods to fantastic childhood memories?  For years I've searched and searched for an "official" waffelbackerei set (In the US we know them as rosette irons).  I've found some sets called Rosette Irons but they were made from aluminum or some other metal I don't want to cook with due to medical studies.  Alas, the original ones were made from cast iron but were impossible to find. 

My problem was recently solved!  While browsing www.shopgoodwill.com I came across an original Waffelbackerei set and I WON!  (For those of you not familiar with this amazing site, not only can you find great deals but your money helps put people to work!) 

So, now that my new waffelbackerei set is in the mail, I am surfing the web to find a tried and true recipe.  I've asked my mom for her recipe, and while she has promised she would look, it is gardening season and her time is limited. So, I'm reaching out to my faithful readers.....Do you have a great Rosette receipe?  If so, send it to me and I'll publish it with your credit (if you like). 

I cannot wait to make these for my grandchildren!

Going Greek Tonight!

Years ago, while living in West Germany, I embraced the culture and the cultures of those who had settled in Schweinfurt.  One of my fondest memories was of eating in a remote restaurant kilometers away from everyone...and everything.  Nestled among the towering evergreen trees was the most delightful Greek restaurant.  Having never eaten "Greek" food, I trusted my native-born German friend to choose for me. 

My world changed forever! 

Tonight's fare is a simple, easy to prepare dish I lovingly call,

Greek Potatoes and Chicken
for 2 adults
4 medium potatoes, scrubbed and washed- unpeeled
1 cup good olive oil
2 tsp minced garlic
1 tablespoon oregano
2 tablespoons lemon juice
1 tsp each salt and pepper
4 chicken breast tenders

Preheat oven to 400 degrees.  Spray a baking pan with olive oil or non-stick spray.

Pierce potatoes and place them in the microwave.  Cook for 7 minutes or until potatoes are semi-soft to the touch. 

While potatoes are cooking, in a large bowl mix olive oil, garlic, lemon juice, and seasonings.  Chop chicken into bite sized pieces and dump into bowl.  When potatoes are done, cut into large chunks.  Add to bowl.  Stir gently and pour in prepared baking pan. 

Bake for 30 minutes or until chicken is done. 

It's as easy as that and tastes like you spent hours in the kitchen!

German Apple Pancake

It's been awhile since I actually shared a German recipe but that will all change today.  We all need comfort food sometimes and lately I've needed comfort food.  What's wrong?  Oh, absolutely nothing!  I just have been missing my Gram lately and comfort fods remind me of her.  Today I'm sharing a recipe that I had when I lived in Germany and fell in love with it.  It reminded me of home, of Gram, of happy times. 



German Apple Pancake - makes 1 large serving or 2 servings for a snack
(based on a recipe from The Lodge Cast Iron Cookbook)

1/4 cup butter (1/2 stick)
1/4 cup milk
1 apple, I prefer red delicious
1 tablespoon white sugar
1 tablespoon brown sugar
1/4 cup golden (or regular) raisins- steeped in hot water to plump
1/3 teaspoon ground cinnamon
1 large egg
1/4 cup flour
pinch of salt


1. Preheat the oven to 425. Melt the butter in a 5-inch cast iron skillet over low heat

2. While the butter melts, pour the milk into a small bowl. Peel and slice the apple. In a small bowl, toss the apple slices with the sugars and cinnamon until well coated.

3. Pour half the melted butter into the milk and whisk well.

4. Add the apple slices and any loose sugar in the bowl to the hot butter in the skillet. Cook the apple slices over medium low to low heat, turning them a few times, until softened. The sugar and butter will get nicely browned and bubbly. Remove the skillet from the heat.

5. Add the egg to the milk mixture and whisk. Add  flour and salt and whisk until the batter is smooth. Pour the batter over the apples in the skillet, covering them.

6. Bake until the pancake puffs up and gets golden on top, about 10-15 minutes. Enjoy the pancake straight from the skillet or invert it onto a serving plate.