Family Recipes Cookbook

The cookbook I never got around to finishing…

Lizzy’s Coffee Cake 04/11/2017

Filed under: Adrienne DeArmas,Brunch/Breakfast,Oven — dearmasa @ 9:05 AM


Preheat oven to 350°F. Butter a 9×13 baking pan.


  • 8 oz Cream cheese
  • 1 stick butter room temperature
  • 1 ¼ cup sugar
  • 2 eggs room temperature
  • 1 tsp vanilla
  • 1 1/3 cups flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ – 1/3 cups milk room temperature
  • 1 cup dried cranberries (optional)
  • ¾ cup pecans


  • ¼ cup flour
  • ½ cup brown sugar
  • 1 tsp cinnamon
  • 3 Tbls butter melted


Cream together cream cheese and softened butter. Beat in sugar until well combined then add eggs one at a time and vanilla until well combined.

Combine dry ingredients. Add these alternately with milk to cream cheese mixture. Add cranberries if desired.

Spread thick batter into prepared pan, sprinkle pecans evenly on top of batter, then crumble topping evenly on top of pecans. Bake for 35 minutes.


Amanda Hesser’s Chocolate Dump-it Cake 01/10/2015

Filed under: Adrienne DeArmas,Birthday,Desserts — dearmasa @ 9:34 PM

Serves 10

  • 2 cups sugar
  • 4 ounces unsweetened chocolate
  • 1/4 pound unsalted butter, plus more for greasing the pan
  • 2 cups all-purpose flour, plus more for dusting the pan
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1 teaspoon cider vinegar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cup Nestle’s semisweet chocolate chips
  • 1 1/2 cup sour cream, at room temperature
  1. Preheat the oven to 375 degrees, and place a baking sheet on the lowest rack, to catch any drips when the cake bakes. Put the sugar, unsweetened chocolate, butter and 1 cup of water in a saucepan. Place over medium heat and stir occasionally until all of the ingredients are melted and blended. Remove from the heat and let cool slightly.
  2. Meanwhile, sift together the flour, baking soda, baking powder and salt.
  3. In a small bowl, stir together the milk and vinegar.
  4. Grease and flour a 9-inch tube pan. (If you prefer, you can grease it, line it with parchment and then grease and flour it. This is not necessary, but parchment does make getting the cake out easier.)
  5. When the chocolate in the pan has cooled a bit, whisk in the milk mixture and eggs. In several additions and without overmixing, whisk in the dry ingredients. When the mixture is smooth, add the vanilla and whisk once or twice, to blend.
  6. Pour the batter into the tube pan and bake on the middle rack until a skewer inserted in the center comes out clean, about 30 to 35 minutes. Let the cake cool for 10 minutes, then remove from the pan and cool on a rack. (This can be tricky – if someone is around, enlist them to help. Place a ring of wax paper on top of the cake so you have something to grab onto when turning it out.) Let cool completely.
  7. Meanwhile, melt the chocolate chips in a double boiler, then let cool to room temperature. It is very important that the chocolate and sour cream be the same temperature, otherwise the icing will be lumpy or grainy. (Test it by stirring a little of the sour cream and chocolate together in a bowl; if it mixes smoothly, it’s ready.) Stir in the sour cream, 1/ 4 cup at a time, until the mixture is smooth.
  8. When the cake is cool, you may frost it as is or cut it in half so that you have two layers (when I do this, I use 2 cups chocolate chips and 2 cups sour cream). My mother uses any leftover icing to make flowers on top. She dabs small rosettes, or buttons, on top, then uses toasted almond slices as the petals, pushing them in around the base of the rosette.


Zucchini Tian 07/31/2012

Filed under: Adrienne DeArmas,Fall,Main Course,One Dish Meals,Oven,Sides,Summer — dearmasa @ 9:35 AM

© 2010, Martha Rose Schulman.

Prep time: 15 minutes

Cook time: 45 minutes

Total time: 60 minutes

Yield: Serves 6

From the July 31, 2010 Splendid Table).

This is a classic Provençal gratin, one of my favorite dishes from the region. It’s bound with rice and egg, it’s great cold or hot, and if you have more summer squash than you know what to do with, look no further.


3 tablespoons olive oil

1 medium onion, chopped

2 to 3 large garlic cloves, to taste, minced

2 pounds zucchini or other summer squash, cut in 1/4- to 1/2-inch dice

Salt and freshly ground pepper

2 teaspoons fresh thyme leaves, or 1 teaspoon crumbled dried thyme

1/2 cup Arborio rice, cooked

2 eggs

3 ounces Gruyère cheese, grated (3/4 cup)

1/4 cup breadcrumbs (fresh or dry)


1. Preheat the oven to 375ºF. Oil a 2-quart gratin dish.

2. Heat 2 tablespoons of the olive oil in a large, heavy nonstick skillet over medium heat. Add the onion and cook, stirring often, until translucent, about 5 minutes. Add the garlic, stir together for about 30 seconds, until it begins to smell fragrant, and stir in the squash. Cook, stirring often, until the squash is translucent but not mushy, 5 to 10 minutes. Season generously with salt and pepper. Stir in the thyme and rice, and remove from the heat.

3. Beat the eggs in a large bowl. Beat in 1/2 teaspoon salt and the cheese. Stir in the zucchini mixture and combine well. Scrape into the gratin dish. Sprinkle the breadcrumbs over the top. Drizzle on the remaining tablespoon of olive oil. Bake 40 to 45 minutes, or until the top is browned and the gratin is sizzling. Remove from the heat and allow to sit for at least 10 minutes before serving. Serve hot, warm or at room temperature.


Farro with Greens, Carmelized Onions and Vegetarian Chorizo 06/03/2012

Makes 3 servings as a meal, more when served as a side dish


1 cup farro (rinse and soak for 20 minutes)

2 cups kale and beet greens (and stalks), chopped

1/2 onion, diced

4 tablespoons garlic

2 cups vegetarian stock (I use Better than Bullion)

1 cup crumbled chorizo flavored tofu “sausage”

3-4 tablespoons olive oil, divided

splashes white wine

  1. Place farro in a bowl and rinse with cool water, allowing farro to rest for 20 minutes while you prepare the rest of the ingredients.
  2. Turn on teapot for boiling water if using bullion for vegetarian stock. If using homemade stock, put two cups in a pot and heat, but don’t boil. The stock will need to be warm when you add it to the rest of the ingredients. If making bullion, make sure the stock is still hot before adding.
  3. Prepare vegetables: dice the onion, press the garlic (if not using prepared), wash and chop the greens and stems.
  4. in a 3 quart pot with a lid, add half the olive oil and heat on med-low. Add diced onion and carmelize, approximately 10-15 minutes. Add garlic (more or less as desired). Stir as needed. When the onions are soft and the garlic is starting to stick to the pan, add a splash of wine to deglaze. Add the greens and stir until greens are bright green.
  5. In a separate frying pan (just after you added the greens to your pot), add remaining olive oil, heat on med-high, and add crumbled “chorizo” tofu. Fry until crispy on the edges, but don’t burn. Your greens should be bright green now.
  6. Add “chorizo” to the greens mixture in the pot and stir. Drain the farro, shaking off any excess water. Turn up the heat to med-high, and add the farro. Stir until well mixed. Add the vegetable stock and stir until the water starts to boil around the edges. You shouldn’t need to add salt, but I did add some ground pepper before reducing the heat to low and covering the pot. Cook, covered, for 20-25 minutes. When done cooking, stir and serve. Depending on your stove and your interpretation of low, you might need to increase or reduce the cook time, but it’s done when the liquid is absorbed by the farro. Enjoy!

Savory French Toast 12/13/2011

A happy accident, I had some garlic bread from Costco, 3 eggs, a jar of sweet onion jam, and 5 people for breakfast. Leave the syrup in the fridge, and enjoy.

What I really need to make this Food52-worthy is a recipe for garlic bread 😉 Wendy?


Asian Slaw with Ponzu Dressing 08/05/2011

Filed under: Adrienne DeArmas,Salads,Sides,Summer — dearmasa @ 11:55 AM

Prep Time: 10 minutes

Servings: 4

If you are not serving immediately, combine the dressing, but do not add the dressing until just before serving.


1/2 head cabbage, shredded

1 cup snow peas, cut on the diagonal into matchsticks

1 cup daikon radish, coarse chopped

2 cups fennel bulb, coarse chopped

1 cup celery, cut lengthwise, and then finely sliced

1 cup slivered almonds

optional: 1 granny smith apple or two bartlett pears, seeded and coarse chopped


1 cup ponzu sauce

3 tablespoon sesame seeds

1 teaspoon dark or toasted sesame oil

To make the dressing, in a bowl, whisk together the ponzu and toasted sesame oil.

In a large bowl, combine the vegetables/fruit and sprinkle sesame seeds on top. Add half of the dressing, toss to combine and taste. Keep adding additional dressing until you get the desired flavor.

Based on a recipe from:

Source: via Potomac Vegetable Farm C.S.A. newsletter


TradeWinds Coconut Meatballs & Curry Rice 07/18/2011

Filed under: Adrienne DeArmas,Main Course,One Dish Meals,Stove Top — dearmasa @ 2:21 PM

Coconut Meatballs & Curry Rice Serves 10-12

4 lbs Ground beef
1 1/3 cup unsweetened grated coconut (sweet is ok too)
6 tbls (90ml) soy sauce
4 eggs
3 tsp salt
3 tsp pepper
3 tsp curry powder
2 tsp sambal oelek ( if unavailable use 1 tsp thai red curry paste)

1 beer (un-chilled)
1/2 (125ml) cup water
2 tbls Gravy mix (1 sachet)
¼ cup butter Pre heat oven to 400f/200c

Fry meatballs in large fry pan in the butter until browned, transfer meatballs to large pyrex in oven, when all meatballs are in the oven, in the same frying pan add gravy mix/water and the beer, cook until thickened slightly, pour over meatballs bake meatballs and gravy until the meatballs have completely cooked.

3-1/2 (52ml) tbls olive oil
1 large onion
5 tsp curry
2 tsp sambal oelek (if unavailable use 1 tsp thai red curry paste)
1-1/2 tsp salt
1-1/2 tbls pepper
2 cups rice
4 cups (1 ltr) water

Meanwhile to prepare the rice, chop the onion and sauté. Try not to get them brown but keep them glossy.
Add the spices and rice.
Stir carefully over medium heat, about 3 minutes.
Add the water. Stir once thoroughly and let it simmer over low heat for 20 minutes.
Remove from heat and leave covered until serving.

Serve molded rice, meatballs and gravy on platters


Vegetarian Option:

Take a can of black beans drained and reserve the juice. 1/4 cup shredded coconut (sweet is ok but I used unsweetened)

2 TBSP soy sauce

Maybe some olives maybe a bit of humus

1/4 cup flour( maybe more, check consistency)

1/4 cup bread crumbs

1/2 tsp salt

1 tsp pepper

1 tsp curry powder (I used yellow but use whatever you have)

2 tsp Sambal Olek ( or something spicy)

2 TBSP oil

Add more flour breadcrumbs or oils as neccesary, should be able to make balls that don’t flatten when you set them down. Mine were still a little sticky when I was done. I refrigerated for a few hours to firm them up but you don’t have to, then fry in a pan.