19 Polish Cake ‘The Prince’ (Krolewicz)


I remember this cake growing up around Polish families. I can’t wait to try this for the Holidays. It is like a Boston Cream Cake only better.

Originally posted on aho's home made food:


When I think Polska, I think cakes. Since I can remember, I see my Mum baking stunning cakes for every occasion or even for no occasion. Multiple-layer cakes, cookies, sponges, every day casual cakes; amazing variety.
Krolewicz, which literally translates as “a prince” is one of my favourite cakes. I’ve never dared to try baking it until I moved away from Poland and it’s become impossible to have it without baking it myself.
Was easier than I expected ^^
Let’s get started, shall we?


For the honey dough:
3 cups*  flour
3/4 cup sugar
1 tsp bicarbonate soda
150g margarine
1 egg
3 tbsp running honey

For the sponge:
4 eggs
3/4 cup sugar
1 tsp baking powder
3/4 cup good quality wheat flour
1 tsp potato flour** (starch)

For the cream:
0,5l milk
200g butter (unsalted)
1/2 cup sugar
1 tsp vanilla sugar
2 tbsp potato flour (starch)

View original 615 more words

Christmas Cherry Scones

It get busy around here at Christmas and I find myself running out of time. Like everyone I want to have on hand something other then cookies or cake to serve guests or just for coffee. Scones are a wonderful addition to your Christmas baking.  They can also be work.

You can find great recipes and instructions on how to make a great scones. There are many videos that show techniques in handling the dough so your scones are light and delicate. But by the time the holidays begin I am warn out, tired of baking and cleaning up after myself in the kitchen. I also have a limited budget to work with.  Items like butter, sour cream and cream cheese can be budget busters.   This is where baking mixes can be a big help with saving time and money.  Sometimes you just want something that is not overly rich that you can enjoy with a hot drink or start your day out with.

Here in southern United States, we have a biscuit mix that is in our local grocery stores this is Southern Biscuit Formula L Complete Biscuit Mix.  I discovered it several years ago on the shelf of my local Walmart store and now find others are carrying it also.  It is also offered on line if you can’t get it locally.  I normally don’t post recipes using a product that may only be available regionally.  This recipe may also adapted to other biscuit mixes that you can find in your region.  DSCN2167

This picture was taken at 6 AM and I am stumbling around waiting for my coffee to perk.  I am tired and the idea of standing in front of the stove cooking a 5 star breakfast is not going to happen. The Martha Steward in me is on strike and I don’t care about whether “it is a good thing,” or not. I am not going to drag my mixer, food processor or waffle iron out.  I am not going to flip eggs, pancakes or fry anything. This Santa’s helper is whipped.  I can’t even perk up enough to think about a “yum-o” right now and blend up a smoothy. It is more of a semi-homemade moment.

I grab the biscuit mix and look at the instructions.  Then I sigh and decide I am not even up to making sausage gravy. Maybe I have a can of it in the back of the cupboard. Nope I don’t and the cats are now looking at me wanting me to open a can of cat food for them.  My fault I should of stayed away from the cupboard that is a sign for them in the morning “it is time to eat.”

I now have my first cup of coffee in hand and the cats have left out of the back door to do what ever they do outside before the sun come up after they eat.  So it is back to figuring out how to feed everyone else.  The biscuit mix is still sitting out.  I think God said “let there be light,” and  a light bulb turned on in my brain dead head or maybe I have been watching too many Christmas baking videos on You Tube. The idea of scones flash through my head.   Why not all I have to do is sweeten the batch of biscuits and add some dried fruit?  I don’t have to use expensive butter and measure lots of other ingredients.

If you are using a different biscuit mix that has a basic recipe that calls for less mix then what I am using, adjust the sugar and fruit down.

Here is what I did.

Preheat oven 400 degrees.

The recipe for using Southern Biscuit Mix calls for:

3 1/4 cups of mix

1 1/4 cups of butter milk

( I keep powered butter milk on hand to bake with and mix it with water according to instruction.}

To that I added:

1/2 cup sugar

1/2 teaspoon cinnamon

1 teaspoon vanilla extract

1 cup dried cherries

1/2 cup white chocolate chips

The cherries and chocolate chips I had on hand but you can use raisins, blue berries, semi-chocolate chips, nuts and other dried fruits.


Mixed in a large bowl.  I used my hands. Remember to mix your dry ingredients first then add your vanilla to your liquid before mixing together.  I put the dried cherries into the dry mix before adding the milk.


Flour the bottom of a 9″ x 13″ pan.  You are not going to bake in this pan.  It is to help you shape the dough in a rectangle.  You don’t even need a rolling pin. If you are using a different baking mix that makes a smaller batch you can use a 9 inch square pan.


I just patted the dough evenly into the pan.  I tried to handle the dough as little as possible because I wanted the scones to be flaky.


I flipped the pan out on a flour service. Now you cut them into triangles.  I used a pizza cutter but a knife will work .  Use what you have.


Place them on a baking sheet with parchment paper so they don’t touch.  They spread while baking.


Brush them with a little milk or cream to make them brown on top.  Sprinkle them with finishing sugar.  That is a coarse sugar.  I used coarse cookie sugar sprinkles.


Bake for 8 minutes at 400 degrees.  Then with out opening the door turn your oven off and reset your timer for 10 more minutes. Then take them out.  They will look like this or a little lighter.  Everyone’s oven is different. Mine oven runs a little hot and brown faster.

While they are baking you can quickly clean up because you only have the bowl, pan, measuring utensils and pastry surface.


I sat down then and enjoyed a couple  on a paper plate with my second cup of coffee. They smelled so good and tasted just right not too sweet, wonderfully flaky morning treat.  The sun is now shining through the window and the day is starting to look better. Everyone will think you out did yourself. Hide a few to nibble on while wrapping presents later in the day.

Delicious Pecan Fruit Cake


Fruit Cake has a bad reputation as being dry and heavy like a brick.  I found this delicious recipe many years ago on the back of a cake mix.  I have adjusted it to taste like a fruit cake that my family fell in love with from a local market.  It was a southern pecan fruit cake made by a company in Texas.  It was also very expensive for a little bar of it.  My oldest grandson loved it and would ask for it. The cake was not loaded down with spice, molasses or liquor to over power the taste. So the flavor is buttery and allows the fruits and nuts flavor the cake. It smells wonderful while baking. My mother loved dark spicy fruit cake and would buy a 2 pound cake in a tin every Christmas when I was a kid. She also got to eat most of it all by herself.

Fruit Cake is expensive to make because of the glace fruit and nuts that it takes.  It is not hard to make but does take time to bake.   Early in the fall you can start finding the little containers of fruit in your baking section of the grocery store.  I would start buying a container at a time until I had what I needed that way it won’t break your budget.  You can get them after Christmas marked down and they keep a year.  The fruit I have used this year came from last year after the holidays. All you have to do is store the sealed containers in the back of your cupboard.  Any one that bakes always watches for nuts to go on sale this time of the year and stores them in the freezer to use for several months.


Nordic Ware pan with 4 oval shaped mini loafs that I have had for almost 20 years. 

The cake is baked in a slow oven for over two hours.  I put a 9 x 13 inch pan with hot water on the bottom rack and the cake on the middle rack to bake.  The hot pan of water will help keep the cake moist while baking. The idea to do this came from watching  videos on line demonstrating how to make good fruit cake.  There are several ways of preparing the baking pans and other techniques you can pick up while searching through you tube. You will simply have to chose what fits with the pans that you have to work with.  I did not want a tube cake but to make 4 small loaves to share with family and friends. My little loaf pan cavities are oval shaped so I had to line the pans with non stick foil to shape the liner.  Parchment paper works really well for baking.  If you don’t line your pans it will be hard to remove the cake. Do a little research on line first and that will help prevent mistakes.


Removed the cake using the liner.

Pecan Fruit Cake 

1 lb. Glace Red Cherries

1 lb. Glace Pineapple Pieces

8 oz. Chopped Dates

1 1/2 cups Pecans

1/2 cup all purpose flour

1 box Butter Pecan Cake mix

1/3 cup water

2 large eggs

2 teaspoons butter vanilla extract

light corn syrup to brush on top

Preheat oven to 275 degrees and prepare pan.

In a very large bowl mix fruit and nuts.  Then add flour and mix with a large spoon.  In a mixer blend on medium speed the cake mix, water, eggs and vanilla.  Beat for 2 minutes until smooth.  Fruit cake uses very little batter and it is just enough to coat all the fruit. Add batter to the fruit mixture and mix with a spoon until blended.  If you have a heavy mixer with a dough hook add the fruit to the batter and mix with the dough hook until blended.  It will save your arm a lot of work. You are stirring 4 pounds of batter and that is heavy.

Spoon in a angle food tube pan and press down evenly.  You can also bake it in two 4 x 8 inches loaf pans or four mini loaf pans. Bake for 2 1/2 hours at 275 degrees.  Place a pan of hot water at the bottom of your oven.  It took 2 hours for my mini loaf pans.  You have to insert a skewer to see if it comes out clean.  Every oven bakes differently so keep an eye on them and check them a little early to see if they are done. When the skewer comes out clean  let the cake cool for a couple of minutes and brush on syrup to glaze the top while it is still hot. Leave the cake to cool completely in the pan.  The liner will help you lift the cake out. Wrap and store in a tight container.  The cake will taste better after it sits for a couple of days before serving. It also freezes well too. I did not remove the foil before wrapping because it will help the cake from drying out.


If you  like making fruit cakes. Natasha’s Palace is hosting a fruit cake challenge.  Stop in and see her fruit cake recipe and results.



Bourbon Sweet Potato Cookies


This cookie recipe will really add something different to your holiday list of cookies.  It is not overly sweet and full of flavors that just roll of your tongue.  It has real wow factor going for it. If you do make these for cookie exchanges and gift giving make sure you include the recipe because you will asked for it.

When I shared these with a few neighbors to find out what they thought, because the kids didn’t seem to impressed with them, the cookies were a big hit.  I was asked for more if I made them again.  No worry, the recipe makes about 100 cookies but they won’t keep long because of the sweet potato and pineapple.  They do freeze well so you can make them ahead. I froze some for later in the holiday season. It is a perfect cookie for a cookie exchange and so uncommon that you will be asked for the recipe.  Many will be surprised at what is in them if you don’t tell them they are sweet potato.

I was gifted a small bottle of bourbon this year that I had hidden away for the holidays.  Also I had all these sweet potatoes I had frozen last month and was looking for a good recipe to use them in.  I collect cook books from thrift stores.  The cook books are my little pleasures that I indulge in. The inspiration for this recipe came from one of the cook books.  I had to make it my own recipe because of what I had on hand but kept close to the original.  Before I made them I looked all over the internet but found nothing like these.  I do that when I have to adapt recipes to see if there are other versions.

They are not difficult to make and you will only have to brush a bourbon glaze on them right after you take them out of the oven.  The cookies need to be warm for the glaze. Moreover, they don’t require much fuss and decorating. They are a soft moist cookie that glistens after the glaze sets up.

If you make these let me know if you enjoyed them?

Bourbon Sweet Potato Cookies

1 1/2 cup raisins soaked in 1/2 cup bourbon

2 cups cooked mashed sweet potato cooled

20 oz. can of crushed pineapple drained and all liquid squeezed out

Preheat oven 350 degrees and line cookie sheets with parchment paper

1 cup chopped pecans warmed for 5 minutes in the oven to bring out the flavor.

Whisk together and set aside:

2 1/2 cups all purpose flour

2 cups quick cooking rolled oats

1 1/2 teaspoon baking powder

1 teaspoon salt

1 teaspoon pumpkin pie spice

Cream together:

2 sticks of room temperature butter

3 cups packed light brown sugar

Add one at a time:

2 large eggs

Now add the mashed sweet potatoes and pineapple beat until smooth.  Add raisins and all the liquid that is with them.  Now at slow speed spoon in the flour mixture.  When all of it is incorporated stir in pecans.

This makes a soft dough that you drop from a large spoon about 2 tablespoons full and space about 2 inches apart. Bake 2 sheets at a time for 15 minutes until they are firm and golden brown on the bottom.  Brush with glaze before removing while the cookies are very warm. Remove and cool.


I cup of confectioners sugar

2 tablespoons bourbon

1 or 2 tablespoons of water to make a brush able glaze but not watery.


Chicken Ponzu With Vegetables And Rice


This is a quick and easy dish that is inexpensive also.  You can take the basic recipe and make it your own by adding vegetables that you have on hand. You can increase the servings by adding additional amounts of vegetables to this 4 serving recipe.  It doesn’t take long to make and will be finished by the time your rice is cooked. Finish it off with some thinly sliced green onions and chines noodles. We found it very tasty and I plan to add this recipe to my weekly meals.

I am always looking for low cost meals with my budget that can be made with out hours of prep work or high end ingredients.  The basic recipe came from a local grocery store web page featuring ponzu sauce.  Well, I was clueless as to what ponzu sauce taste like or it origin.  It is a citrus sauce used in Japanese cuisine.  You can make your own or purchase it.  I opted to purchase a small bottle at my local grocery because it was less then $2 and I was not sure if we would even like it.  I am sure the higher end brands and the home made versions were probably better tasting but I had budget to stay in.  You can also use up vegetables that are lingering in the refrigerator or freezer that you have on hand.

Chicken Ponzu With Vegetables And Rice

Cook Rice by following package directions for enough servings needed.

1 1/2 pounds of boneless and skinless chicken

1 tablespoon of oil

2 cloves of garlic minced

1/2 onion coarsely chopped

1/2 green bell pepper sliced

I can sliced mushrooms or 8 oz. of fresh mushrooms

1 can slice water chestnuts drained

additional vegetables like carrots, celery, peas and broccoli

1/3 cup ponzu  sauce

2 tablespoons of molasses

1/2 cup of water

2 tablespoons corn starch

salt and pepper to taste

Mix corn starch and water until blended set a side. Drain and chop vegetables that you are going to add to the stir fry. Heat skillet or wok with oil and stir fry chicken until almost cooked.  Remove chicken and add all the drained and prepared vegetables. Stir fry until heated and return chicken to pan.  Add salt, pepper, ponzu sauce and molasses. Stir in corn starch mixture.  Let cook for a couple of minutes until sauce is thick.

You may need to double the recipe for ponze sauce, molasses and water, if there is not enough sauce to cover the stir fry. Serve over hot rice. If desired you can garnish with thinly slice green onions and rice noodles to the plate.


Pasta Ham Alfredo-Quick and Easy Meal


There was some left over ham from Sunday’s dinner that I needed to use up.  The weather has been very hot and muggy which is normal for South Florida this time of the year.  I do most of my baking now at night to keep the air conditioning from working hard.  I wanted to make something light and tasty without to much fuss. So it was time to look at what I had on hand to work with and a quick look through my cook books. I settled on pasta alfredo sauce only I didn’t have all the cream these recipes were calling for and the cheeses.  I lightened up the sauce with whole milk and used the what cheese I had.  It turned out to be a light meal that was perfect on a hot day. Continue reading Pasta Ham Alfredo-Quick and Easy Meal

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