From the Recipe files of Helga Shultz and Friends

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January, Cream of Broccoli Soup (by Helga Shultz)  May, Danish Apple Cake September, Pineapple Cream Cake (very easy)
February, Chocolate Cherry Upside-down Cake June, Very Easy Black Forest Tart (no baking) October, Apple Cake
March, Inside Out Ravioli  July, Streuselkuchen (an easy German coffee cake) November, Cranberry Orange Cake
April, Cream Cheese Finger Cookies (Very Easy) August, Crisp Apple - Rice Salad December, Jan Hagels (a Dutch cinnamon flavored diamond shape cookie)

January, Cream of Broccoli Soup (by Helga Shultz)

2 bunches of fresh broccoli

1 large onion, cut into slices

granular chicken broth, about 1 tablespoon

dash of nutmeg

half and half

salt and pepper

1 stick of butter

1/3 cup flour (about)

Saute the onion in 1/2 stick of the butter, cut broccoli tops and some of the stems (not the tough ends) and put with the onion, chicken broth, nutmeg and enough water to almost cover the broccoli. Cook for about 15 minutes or until tender.

Let cool a little before putting everything through the blender.

In another pot make a small amount of roux with the rest of the butter and flour. Add the broccoli mix and bring to a boil, stirring frequently. Add enough half and half to have the right consistency and taste for salt and pepper. Do not boil again.

I often use commercial chicken broth instead of the granular.

Makes about 6 servings.

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February, Chocolate Cherry Upside-down Cake

2-1 ounce can of cherry pie filling

2 1/4 cups all purpose flour

1 1/2 cups sugar

3/4 cup unsweetened cocoa powder

1 1/2 teaspoon baking soda

3/4 teaspoon salt

1 1/2 cups water

1/2 cup cooking oil

1/4 cup vinegar

1 1/2 teaspoons vanilla

Spread the cherry pie filling evenly over the bottom of a greased 9x13 inch pan. In a large bowl stir together flour, sugar, cocoa, soda and salt, set aside.

In another bowl combine water, oil, vinegar and vanilla. Add the liquid ingredients to the dry ingredients all at once, stir just long enough to moisten. Pour batter evenly over cherry pie filling.

Bake at 350 for 30 to 35 minutes or until cake tests done.

Cool 10 minutes in pan, invert and cool.

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March, Inside Out Ravioli

16 ounces pasta

1 10-ounce package frozen spinach

1/2 cup bread crumbs

2 eggs, beaten

1/4 cup olive oil

1 1/2 cups shredded Mozzarella cheese

1 lb. lean ground beef

1 cup chopped onion

2 cloves minced garlic

1 8 ounce can tomato sauce

1 6 ounce can tomato paste

1 16-ounce jar spaghetti sauce

Cook pasta in boiling salted water until al dente and drain.

Cook spinach according to direction on package.

Brown ground beef, chopped onion and garlic in large skillet.

Stir in the tomato sauce, the tomato paste and pasta sauce. Simmer for 10 minutes.

Combine cooked spinach, cooked pasta, bread crumbs, shredded cheese, beaten eggs and olive oil.

Spread spinach mixture evenly into the bottom of a 9 X 13 inch baking dish. Top with meat mixture and bake in a preheated 350 degree oven for about 30 minutes.

P.S. You can also use sauteed fresh spinach.

I tried it on our family and they like it.

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April, Cream Cheese Finger Cookies (very easy)

1/2 c butter, softened

4 oz. cream cheese, softened

1 t Vanilla extract

1 3/4 c flour

¼ cup sugar

dash salt

1 cup finely chopped pecans

Confectioner's sugar

In a mixing bowl cream the butter and cream cheese, beat in Vanilla. Combine the flour, sugar and salt: gradually add to creamed mixture. Stir in pecans (dough will be crumbly)

Shape tablespoonfuls into 2-inch logs. Place 2 inches apart on ungreased cookie sheet. Bake at 375 for 12 to 14 minutes or until lightly browned.

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May, Danish Apple Cake

4 to 5 medium-sized apples

3/4 cup (1 1/2 sticks) butter at room temperature plus 2 tbsp. melted butter

3/4 cup, plus 2 tbsp. sugar

3 eggs at room temperature

1/4 tsp salt

1 tsp vanilla extract

1 1/2 cups flour

1/4 cup chopped almonds

Butter an 11-inch tart pan with removable bottom or a 9-inch square pan.

Peel, core and slice apples.

Preheat oven to 400 degrees.

Cream 3/4 cup butter with 3/4 cup sugar. Beat in the eggs, salt and vanilla until light and fluffy. Stir in the flour and mix well. Spread batter into the prepared pan and press the apple slices into the batter. Brush on the melted butter and sprinkle with remaining sugar and almonds.

Bake for 30 of 40 minutes or until the cake is golden brown.

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June, Very Easy Black Forest Tart (no baking)

One 9-inch chocolate or regular graham cracker crust

6 ounces (6 squares) semi sweet chocolate

2 tbsp butter

1/4 cup powdered sugar

8 ounces cream cheese, room temperature

21 ounces can cherry pie filling



1 cup whipping cream, whipped

1 ounce grated semi sweet chocolate

Melt 6 ounces of chocolate and butter over low heat, stirring constantly, remove from heat.

In a separate bowl beat powdered sugar and cream cheese together. Stir in melted chocolate,
Beat until smooth. Add one cup of the cherry pie filling, blend gently. Spread mixture into crust.

Combine topping ingredients and spread evenly over filling. Spoon remaining cherry pie filling around the outer edge of the tart.

Refrigerate until serving time.

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July, Streuselkuchen (an easy German coffee cake)

1/2 butter (I use unsalted)

1 cup sugar

2 eggs

2 cups flour

1 1/2 teaspoons baking powder

1 tablespoon grated lemon rind

1/2 cup milk

some peeled sliced apples or other fruit (optional)


For the topping

1 1/4 cups flour

3/4 cup sugar

3/4 cup cold butter

Preheat oven to 350 and grease a 9×13 baking pan
Beat the butter and sugar, add the eggs
Blend the flour, baking powder and lemon peel and add alternately with the milk to the butter mixture, mix well.
Spread batter into prepared pan.
Arrange fruit on top (if using).
Make the streusel by mixing the three ingredients together with a pastry blender (I use my hand) until crumbly. Spread on top of cake and bake for 40 to 45 minutes or until toothpick comes out clean
Makes about 12 to 16 servings. Great with whipped cream.

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August, Crisp Apple - Rice Salad

2 cups cooked brown and/or wild rice, chilled

2 cups chopped apple (about 2 medium)

1 cup thinly sliced celery

1/4 cup shelled sunflower seeds

1/4 cup currants

2 tablespoons balsamic vinegar

1 tablespoon olive oil

2 teaspoon honey

2 teaspoon brown or Dijon-style mustard

2 teaspoon grated orange peel

1 clove garlic, minced

1/4 teaspoon salt

In a large mixing bowl combine chilled rice, apple, celery, sunflower seeds and currants. In small bowl stir together vinegar, oil, honey, mustard, orange peel, garlic and salt. Drizzle over rice mixture, tossing gently to coat. Serve immediately with curly leaf lettuce, or cover and chill up to 24 hours. Makes 6 servings.
If salad is not used immediately, chop and add apple just before serving.

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September, Pineapple Cream Cake (very easy)

1 yellow cake mix

1 16-ounce can crushed pineapple, undrained

1 large or 2 small packages of instant vanilla or French vanilla pudding mix

whipped cream or Cool Whip

chopped nuts for topping

Grease and flour a 9-X13 inch pan
Make cake according to directions on box. While cake is still warm poke with fork several times and spread pineapple over cake.
When making the pudding use ¼ cup less liquid for large box or scant ¼ cup less liquid for each small box.
When the cake is cold cover with pudding and top with whipped cream or Cool Whip.
Sprinkle with chopped nuts.

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October, Apple Cake

1 stick unsalted butter

1 cup all-purpose flour

3/4 cup white sugar

2 large eggs

1 teaspoon vanilla

1 tablespoon baking powder

Pinch of salt

Zest of 1 lemon

3 baking apples, peeled, cored and cut into chunks

2 tablespoons brown sugar

1/2 cup coarsely chopped nuts (pecans are good)

Butter and flour 8 or 9-inch spring pan

Cream butter and white sugar until pale and light, add eggs, one at a time. Beat until light and fluffy, add vanilla.

Sift the flour, baking powder and salt into bowl and mix together with lemon zest Until combined. Scrape batter into prepared pan, smooth on top. In a separate bowl mix the apples, nuts and brown sugar and sprinkle on top of batter.

Bake at 350 degrees for about 35 or 40 minutes or until toothpick comes out clean.

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November, Cranberry Orange Cake

3 large eggs

2 cups granulated sugar

3/4 cup unsalted butter, room temperature

1 teaspoon vanilla extract 1/4 tsp Salt

Zest of one whole orange

2 cups all purpose flour

12 oz fresh cranberries

Preheat oven to 350 F

In a large bowl combine the eggs and sugar, beat together for about 3 to5 minutes until the mixture has thickened and doubled in volume. (Can be done in an electric mixer)

Add the softened butter, vanilla, salt and orange zest and mix until incorporated. Stir in the flour with a spatula, followed by the cranberries. Stir just until mixed.

Pour into a greased 9x13 pan and bake for about 45— 50 minutes, until brown on top and a toothpick stuck in the middle comes out clean.

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December, Jan Hagels (a Dutch cinnamon flavored diamond shape cookie)

1 cup (2 sticks) unsalted butter

1 cup sugar

1/4 teaspoon salt

1 egg, separated

1 teaspoon almond extract

2 cups flour

1/2 cup sliced almonds

1 teaspoon ground cinnamon

Beat butter and sugar with electric mixer until fluffy. Blend in egg yolk, salt and almond extract. Stir in the flour. Turn dough unto an ungreased 15 X 10 cookie sheet, spreading evenly. (I cover the dough with a piece of plastic wrap and use a pizza roller, a small rolling pin)

Beat the egg white until foamy and brush evenly over dough and spread sliced almonds on top, pressing them down slightly.

Mix the cinnamon with 1 tablespoon sugar and sprinkle on top.

Bake at 350 for about 25 minutes or until light brown. Let cool for 10 minutes before cutting into 8 lengthwise strips and 12 diagonal cuts. Cool thoroughly in pan.

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