Sunday, July 30, 2017

Danish Remoulade Sauce

I'm so excited to share this recipe with you all, especially since it was part of a contest I won recently, as in last night.
I participated in a Crab Cake Cookoff last night and was the People's Choice winner.  And I'll share the Crab Cake recipe in a later post or you can just click the link, but the sauce I served with the Crab Cakes was a definite winner.
Danish Remoulade Sauce on Crab Cake
As in people were telling me it was so good, they were tempted to drink it.
I wouldn't go that far, but I will say I'll be making some again, for me this time.  I took 5 cups of it with me to the contest last night and it was all gone...
Here's the Crab I won, it'll go well with the crab from last year.  At least I hope they play well on the wall.

For starters, get your microplane out, if you have one, or a fine grater.
Danish Remoulade Sauce
Grate the gherkins and cabbage, chop the onions and tarragon, set aside.

Danish Remoulade Sauce

Finely diced onions for Danish Remoulade Sauce
Mix the mayonnaise, sugar and mustard together, then add the grated and chopped ingredients.   Place in the fridge for an hour or two, then serve on top of a crab cake.
Danish Remoulade Sauce on Crab Cake

Yield: 1 3/4 cups

Danish Remoulade Sauce

prep time: 15 MINScook time: total time: 15 mins
This is the perfect accompaniment to fish dishes or do as we Danes do, use it on all kinds of sandwiches. This will keep for up to 2 weeks in the fridge, if it lasts that long.


  • 1 cup good mayonnaise - I prefer Dukes brand
  • 1/4 cup - about 3 small sweet gherkins, grated
  • 1/4 cup finely grated or shredded cabbage
  • 1/4 cup red onion, minced
  • 2 teaspoons sugar
  • 2-3 teaspoons Gulden's Spicy Brown Mustard
  • 1/2 teaspoon Fresh Tarragon leaves, chopped fine
  • Optional: Heavy Cream


  1. Use a microplane or fine grater to process the gherkins and cabbage. 
  2. Chop the onions and tarragon leaves together. 
  3. Mix the mayonnaise with the sugar and mustard. Add the grated gherkins, cabbage and the onion and tarragon to the mayonnaise. Mix together and place in the fridge for an hour for the flavors to meld together. Taste and add more sugar or mustard for your tastes. If it's too thick, you can thin it out with some heavy cream.
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Friday, July 14, 2017

Jam Filled Cupcakes

I might have mentioned that I have fun baking, decorating and donating a cake every couple of weeks for the local Legion for their Cake Raffle.
I wasn't in a mood to do a cake a couple of weeks ago, I wanted a cupcake so I decided to go ahead and make some cupcakes.
And gee, I couldn't just make plain old cupcakes, nope, I had to decorate them, and since I love a filled cupcake, I decided to fill them with some jam.

I used my basic yellow cake recipe, and filled the cupcakes with some blackberry jam.   Then I put their little tops on, decorated them and took them to the Legion for the Cake raffle.
What can I say, I have fun. 
But wait, you want to see the play by play? 
OK, here goes.
Bake your cupcakes, let them cool and then you get to play with them. 

Start by putting some jam, whatever kind you like, into a ziploc bag.  I used some seedless blackberry jam.  Then I got out a sharp little paring knife, and the operations commenced.
I took the knife, and inserted the sharp point into the cupcake just inside the outside edge, and cut a divot out, at an angle.  Like this.

Next, I took my little baggie of jam, and cut a hole in one corner and proceeded to fill a little jam into each cupcake.

I put the tops back on and let them sit for a few minutes while I mixed up the frosting.  Which was a basic white frosting from a can, (yes, really, it wasn't home made), tinted them various colors and proceeded to have fun and forgot to take pictures until it was almost too late, but luckily the camera phone has a camera on it.   I'm told they were very popular for the raffle that night.
I did snag a couple and kept them for myself and I thought they were pretty tasty as well.  

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Saturday, July 8, 2017

Basic Yellow Cake (Golden Glow Cake)

This is a basic yellow cake recipe I got out of an old  Ann Pillsbury recipe pamphlet.  And I do mean old.
It was actually endorsed by Kate Smith, a wonderful singer who could belt it out there.  She was very popular during WWII. And had her own TV show on NBC.    This booklet was first published in 1952.
I've really enjoyed the recipes and descriptions from this booklet.  And I'll share a few more recipes at a later date.  
I've actually made a few of these yellow cakes lately.  And also had fun playing with the decorations.
This is one I made for a friend's birthday, she wanted Sour Cream frosting on it. 
Yellow Cake with Sour Cream Frosting
 And then there was this one, it was pretty popular when it was raffled off at the Legion.
Yellow Cake with Chocolate frosting

Yellow Cake with Chocolate frosting
 And just in case you were wondering how it looked, naked...
Basic Yellow Cake
This cake can go anywhere, dressed or undressed.
This recipe also yields about 25-30 cupcakes, depending on how full you fill the cups.

Yield: 8-12 servings (a 2 layer cake)

Basic Yellow Cake (Golden Glow Cake)

prep time: 5 MINScook time: 30 MINStotal time: 35 mins
This is from an old recipe booklet put out by Pillsbury in the early 1950's. I've adapted it a little, but it's a great basic recipe to have on hand.


  • 2 1/4 cups cake flour (made by adding 1/4 cup Potato or Corn starch to 2 cups AP flour)
  • 3 teaspoons Baking Powder
  • 1/2 teaspoon salt
  • 1 1/4 cups sugar
  • 1/2 cup butter
  • 3/4 cup milk + 2 tablespoons, divided
  • 2 tablespoons milk
  • 2 eggs
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees. Grease and flour two 8 or 9 inch cake pans. Set aside. Mix together the butter, flour salt, sugar and 3/4 cup milk for three minutes to make a smooth batter. 
  2. Add the two eggs, vanilla and the last 2 tablespoons of milk. Beat for an additional 2 minutes. 
  3. Pour equal amounts of the batter into two well greased and floured 8 or 9 inch cake pans. 
  4. Bake for 25-35 minutes or until a toothpick inserted into the middle comes out clean. Cool and frost as you like.
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Thursday, July 6, 2017

Stove-top Skillet Cornbread

I may be a Dane but I can make a southern style cornbread that will make your mouth sing.
Or just make it want to munch away, on the cornbread.
Stove top Skillet Cornbread

I had some greens in the freezer a friend had given me.  I tasted them, then I hurried up and threw them in the freezer because I didn't have any cornmeal in the house and they deserved a slice of cornbread alongside.
I bought some self rising cornmeal and then looked at the package of Hush Puppy mix with onion that was sitting on my counter, left over from a cooking gig.
Got one of those, "Hmmm, I wonder what would happen if?" thoughts and mixed up some of the hush puppy mix with the self rising cornmeal.
WOW!!!! WOOHOOO!!!  My mouth sang in joy when it tasted the final cornbread.  The slight onion taste in the cornbread complemented the greens beautifully.  And a slice tasted good with just a dollop of butter on top. 
I don't think I'm going to mess around with any other recipes for Cornbread, ever again.
Here's the recipe.
Oh wait, you want pictures.
I got pictures.

 Cooking away in a small very well seasoned cast iron skillet
here it is, turned out on the plate.
And after I served up the greens.
Cornbread + Greens + pot likker

Yield: 4 servings

Skillet Cornbread

prep time: 5 MINScook time: 16 MINStotal time: 21 mins
This cornbread cooks right on top of the stove for an oven free cornbread. You don't need to turn the oven on for this, if you don't want to.


  • 1/2 cup self rising cornmeal
  • 1/2 cup Hush Puppy mix with Onion (I used House Autry brand)
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/2 to 1 tsp. oil or bacon fat


  1. Oil a small 6 inch cast iron skillet with 1/2 to 1 tsp. oil or with some bacon fat. Heat on top of stove, medium heat. Whisk together all the other ingredients and spoon into pan. Leave on heat for 8 minutes, then check how brown it is on the bottom by lifting up carefully on one side. Using the fork to raise the cornbread, slide a thin spatula underneath the cornbread and pick up. Add an additional 1/2 teaspoon oil to the pan and then very carefully flip the cornbread so that the uncooked portion is in the pan.  (Flipping it like a pancake)  Continue to cook for an additional 8 minutes or so. Remove from pan and cut into quarters to serve.
  2. If you double the recipe it cooks very nicely in a larger cast iron pan.  
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Monday, July 3, 2017

First Monday Favorites for July 2017 -7

Can you believe we're already into July?  Really, we are and the year is half gone already.
And it's also the First Monday of the month which means it's time for First Monday Favorites.  Here's where you share what one recipe you made last month that surprised, delighted and amazed you and that you'll be making again and again.  Not the one with the most views either, but your own personal favorites.

My own personal favorite from last month was this Onion Veloute Soup I made for Soup Saturday Swappers.   In fact I liked it so much I bought extra mushrooms just so I could make it again.   And you can either leave it chunky or use an immersion blender to make it smooth, so you can sip the soup. 
What can I say, I love soup.
Onion Veloute Soup
First Monday Favorites

If you're curious as to how many interesting recipes my friends made, here's what was shared earlier this year.  January was the official first linkup. (although I did sneak in a 'soft launch' in December.
Check out what awesome and amazing recipes some of my friends made, not just last month but some of the previous months as well. 
You won't be sorry.

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