Anna Weicht

The Partner in Crime

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August 31, 2017

This is a Weicht family recipe that has been passed down for several generations.  Whenever our extended family is gathered together, these brownies are always brought by someone.  They often disappear quick too.  These marshmallow brownies are perfect for welcoming September (and with September - Autumn), because they have butterscotch, chocolate, pecans, and marshmallows in them.  The ingredients (particularly the butterscotch and the pecans) scream Autumn to me.  Whether it's a family get together, an Autumn picnic, or a sweet craving, these disappearing marshmallow brownies are the perfect dessert for the event!

Bon Appetit!

Preparation and cook time is 45 minutes.

Click here for a printable version.

Ingredients:

  • 1 cup butterscotch pieces

  • 1/2 cup butter

  • 1 1/2 cup flour

  • 2/3 cup light brown sugar

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1 teaspoon vanilla

  • 2 eggs, lightly beaten

  • 2 cups miniature marshmallows

  • 2 cups sem...

August 29, 2017

Are you looking to dress up your burgers with a little class?  These burgers are adapted from a recipe that I found in Better Homes and Garden, the June 2011 publication.  The blue cheese adds an elegance to the burger and packs a flavor punch that can't be beat!  The recipe is simple and doesn't take a lot of time.  It also looks gourmet.  What more can a cook want?

Bon Appetit!

Tips:

I like to let my beef sit at room temperature for about 45 minutes for even grilling.

When mixing the ingredients for the beef together, I like to use my hands.  The key to tender burgers is not to over mix, as this will toughen up the proteins in the beef.

You can use any kind of ground beef that you desire, but I found that 1/2 sirloin, 1/2 chuck provides the right balance of fats for an awesome juicy burger.

Preparation and cook time is 30 minutes.

Click here for a printable version of this recipe.

Ingredients:

  • 1/2 pounds ground sirloin (beef)

  • 1/2 pounds ground chuck (beef)

  • 1 table...

August 25, 2017

This cake is a new family favorite.  It is delicious and sweet.  I started with a basic buttermilk cake recipe that makes a moist yellow cake.  I then added mascarpone cheese to the frosting.  It adds an extra richness and 'yum' factor to the cake.  The cheese also acts as a stabilizer to the frosting - so it holds up well over time.  The frosting is not overly sweet, but just sweet enough to counter balance the sweetness of the cake perfectly.  Make sure you read through the directions carefully before you begin making this heavenly cake!

Bon Appetit!

Preparation time is 25 minutes.  Bake time is 25 minutes.  Frosting and filling preparation time is 40 minutes.  Total time is 1 1/2 hours (plus cooling time).

Click here for a printable version of this recipe.

Ingredients for the cake:

  • 3/4 cup unsalted butter, softened

  • 1 1/2 cups sugar

  • 3 large eggs, at room temperature

  • 2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1 tea...

August 22, 2017

This is an amazing and versatile salsa!  It's so easy to throw together quickly for a party.  It can be an appetizer or a topping for any sort of grilled meat (I suggest beef or chicken).  You can also adjust how spicy this salsa is by the amount of jalapeño you add.  If you have family members that are not fans of spicy foods and others that desire a kick to their salsa, you can make it mild and then serve it with hot sauce.  This will allow people to have their salsa exactly how they prefer it.  This recipe is great for any summer party or holiday.  As a bonus, it is healthy too!  So grab some avocados and let the party begin.

Bon Appetit!

Tips:

You can substitute canned corn to 2 cups frozen corn, rinsed under cold water to thaw OR 2 cups fresh corn; cooked, cooled and kernels removed from the cob.

Preparation time is 15 minutes.

Click here for a printable version of this recipe.

Ingredients:

  • 2 medium sized avocados, cubed

  • 1 (15.5 ounce) can...

August 18, 2017

This is a wonderful French dessert that is traditionally made during the holidays.  If you love almond paste, you will love this tart.  It is a bit involved because of the crust, but the accomplishment you'll feel when you have a beautiful plum tart is reward enough to put in the effort.  If you are not a fan of plums, you can use a different or favorite fruit as substitute.  I like to serve this elegant dessert with a dollop of sweetened whipped cream.  Coffee also goes splendidly with this tart.  The original recipe is from  The All New Good Housekeeping Cook Book and is called the 'Plum Frangipane Tart'.  The tart pastry is also in the book.  I hope you give this fantastic dessert a try!

Bon Appetit!

Tips:

If you so desire, you can make the crust in a food processor.  I find that the crust comes out really well this way. 

  • Pulse the flour and salt to mix.

  • Evenly distribute the butter and shortening on top of flour mixture; pulse until mixt...

August 14, 2017

Here is another great recipe from Ina Garten.  This risotto is crazy easy to prepare!  All you do is toss the ingredients together in a pot and bake it all in the oven.  This awesome recipe comes from her Barefoot Contessa: how easy is that? cookbook.  If you ever made risotto the traditional way, you will be amazed at how easy this risotto is to make!  I love this recipe for so many reasons.  For one, it is delicious.  Two - it frees up your time, so you can focus on the main meal.  This dish goes wonderfully with the scallops Provençal from an earlier post, but feel free to add it to any main meal.  Give this parmesan risotto a try, and let me know what you think of this wonderful side dish.

Bon Appetit!

Ingredients:

  • 1 1/2 cups Arborio rice

  • 5 cups simmering chicken stock, divided

  • 1 cup freshly grated Parmesan cheese

  • 1/2 cup dry white wine

  • 3 tablespoons unsalted butter, diced

  • 2 teaspoons kosher salt

  • 1 teaspoon freshly g...

August 10, 2017

Despite the title, these muffins are great any time of the day!  They are sweet with a hint of spice and go perfect with a cup of coffee.  There is a rustic quality to these muffins.  I tried many recipes before I created this one, and I worked to incorporate the best of each recipe.  My family helped with the development of my own 'French Morning Muffins' and commented on each recipe I tried.  I have worked to combine all the feedback I got into this recipe, and they turned out amazing!  For an extra indulgence, split the muffin in half and spread some butter on it.  Try out these wonderful French morning muffins and let me know what you think!

Bon Appetit!

Total time (from start to finish) is 40 minutes.

Ingredients:

  • 2 cups flour

  • 2/3 cup sugar

  • 2 1/2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 3/4 teaspoon nutmeg, freshly grated

  • 1/2 teaspoon Allspice

  • 1 large egg, room temperature

  • 3/4 cup milk, room temperature

  • 6 table...

August 8, 2017

Like Ina Garten (author of the Barefoot Contessa Cookbooks), I am usually not a fan of scallops.  I've had too many ho-hum dishes of this salt water clam when eating out at restaurants.  Garten's recipe caught my eye, because she mentioned in her introduction that this dish has lots of flavor.  It is also easy to put together!  This is exactly the type of recipe that I like.  It has both great flavor as well as being simple to do.  The original recipe comes from Garten's book - Barefoot in Paris.  I hope you enjoy this dish as much as I and my family did!

Bon Appetit!

Tips:

I like to serve this with some kind of rice.  Next week I will post the risotto that I served with this recipe and that you see in the pictures.

If you double this recipe, make it in two separate pans.

Preparation is about 15 minutes.  Total time is 25 minutes.

Ingredients:

  • 1 pound fresh bay or sea scallops

  • Kosher salt

  • Freshly ground black pepper

  • All-purpose flour, for dredging

  • ...

August 3, 2017

Here is the pie of the month for August! This easy freeze-ahead dessert comes from the June 2017 issue of Southern Living magazine.  They refer to it as 'peach melba ice-cream pie', because traditionally 'melba' is a dessert of peaches, raspberry sauce, and vanilla ice cream.  This pie has the peaches and vanilla ice cream.  It does not the raspberry sauce; rather, it has raspberry sorbet as one of it's layers.

The best way to prepare this pie is to make it a day ahead.  It does involve quite a bit of chilling time.  The good news is that it's really easy to put together with very little baking time.  Take the time to freeze the layers properly for clean, sharp layers when you serve the pie slices to your guests.  Enjoy the taste of summer with this delicious peach ice cream pie!

Bon Appetit!

Tips:

I could not find Anna's thin almond cookies, so I used a different brand of thin almond cookies.  The crust turned out perfect!

When pressing the cookie crumb mixture int...

August 1, 2017

The first time that I saw a clafoutis was at a little French café in Santa Fe, New Mexico.  I remember thinking, "I don't know what it is, but I want it."  The clafoutis that I had in that café was beautiful, sweet, and simplistic.  Clafoutis are traditionally made sweet with fresh fruit.  Cherries are the usual choice of fruit, but you might see any type in this classic French dish.  I decided to do a savory one as I have a lot of tomatoes from my garden that I needed to use.  The recipe is simple, and you can change it according to your tastes.  If you can make pancake batter, then you can make a clafoutis.

Bon Appetit!

Tips:

You can use any mature cheese such as: gruyere, mature comté, or cheddar.

The recipe calls for cherry tomatoes, but any small tomato will do.  I used small Roma tomatoes from my garden, and the results were lovely.

You can also use different herbs too.  The next time I make this, I will use a thyme and chive combination.  Some herbs to c...

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