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Jan 25, 2015

Mashup!


The newest food trend to take the culinary world by storm is the “food mashup.” Chefs have been combining unlikely flavors to achieve surprisingly delicious new fads. From “cronuts” a popular combination of a croissant and a doughnut to waffle tacos to ramen burgers—cakes of fried ramen noodles replacing the traditional bun, food mashups are now going mainstream.

Of course, the idea of combining foods is not really new; think about ice cream cones. They were invented when an ice cream vendor at a fair borrowed some waffles from his neighboring waffle vendor and wrapped them around ice cream so it would be easier to eat.

Today’s combinations may be more unusual but then again we eat very different things today than folks ate 100 years ago! While some mashups are a hard to fathom we have some new combos we think you will like. Try one today!


Add a new dimension to your avocados!
 
1 1/2 teaspoons olive oil

½ a small butternut squash, peeled and cut into 1/2-inch cubes

1 teaspoon kosher salt

2 avocados

1/2 cup finely chopped onion

3 tablespoons fresh lemon juice

1 jalapeno chile pepper, seeded and finely chopped (keep some seeds if you like your guacamole spicy)

1 teaspoon cilantro (optional)

1/2 cup toasted pumpkin seeds (pepitas)

1/4 teaspoon cumin

1/4 teaspoon ground black pepper

Preheat oven to 375 degrees. Spray a sheet pan or line it with parchment paper. Add cubed butternut squash, season with a pinch of the salt, and roast about 10-15 minutes, until lightly browned, stirring occasionally. Remove from oven. Cool to room temperature.

Halve avocados; remove pits. Peel and cube avocado and place in a medium-size bowl. Add diced onion, lemon juice, jalapeno with seeds if you like, cilantro, pumpkin seeds, cumin, remaining olive oil, remaining salt, pepper, and roasted pumpkin cubes. Stir together.  If you prefer, mash guacamole with fork until just a few chunks remain.  Serve immediately.
 

Bring together 2 foods that your kids will always eat—breaded chicken cutlets and pizza!

6 ounces ground beef

Kosher salt

Freshly ground pepper

1/4 cup finely diced onion

8 large skinless, boneless chicken breast halves (7 to 8 ounces each)

1/2 ready-made cup pizza sauce

16 large fresh basil leaves or 2 teaspoons dried basil

2 ½ cups panko (Japanese-style bread crumbs)

1 1/2 teaspoons dried Italian seasoning, crushed

3 tablespoons olive oil


Preheat oven to 375 degrees F. Lightly grease a 15x10x1-inch baking pan; set aside.

In a medium skillet cook ground beef and onion over medium-high heat until meat is brown, using a wooden spoon to break up meat as it cooks. Season to taste with salt and pepper. Drain off fat.

Place each chicken breast half between two pieces of plastic wrap. Pound chicken lightly until slightly less than 1/4 inch thick, using the flat side of a meat mallet. Remove plastic wrap.

Place one pounded chicken breast on a clean work surface. Top about 1 tablespoon of the ground beef mixture in center of chicken breast. Top the meat with 1 tablespoon pizza sauce and two of the basil leaves or a sprinkle of dried basil. Carefully fold in side edges; roll up from bottom edge. Secure with wooden toothpicks. Repeat with remaining chicken breasts and filling ingredients.

In a shallow dish, combine panko and Italian seasoning. Drizzle with oil; mix until evenly moistened. Coat chicken rolls with panko mixture, pressing lightly. Place, seam sides down, in prepared baking pan. Bake for 50 to 55 minutes or until chicken is no longer pink and coating is golden. Remove toothpicks.

If desired, heat additional pizza sauce to pass with chicken.

Jan 7, 2015

They’re Back!


Boy have we missed fresh cauliflower and broccoli! The frozen checked broccoli and cauliflower were okay in baked dishes and kugels but nothing can compare with fresh!  Now that they are available at your corner grocery you can incorporate these crunchy fresh vegetables into your dishes and benefit from the taste and nutrition.  Of course, eating both broccoli and cauliflower raw will afford you the maximum nutrient benefits but some folks prefer to cook them before enjoying the taste. When cooking either, less is more so never overcook these healthful vegetables


Easy and delicious side dish that requires minimal preparation for great taste!

1 bag checked cauliflower florets

1 bag checked broccoli florets

1 head garlic, broken into cloves and peeled

2 tablespoons olive oil

1/2 teaspoon kosher salt

Preheat the oven to 375 degrees F.

Place cauliflower and broccoli into a 9 by 13 inch baking dish, toss with the garlic cloves and olive oil, and sprinkle with salt. Cover the dish and bake for 20 minutes. Remove the cover, stir and cook for 20 minutes more, until vegetables are tender and nicely browned.


Crunchy vegetables benefit from a tasty dressing and pastrami chunks!

¼ pound pastrami, cut in small pieces

2 tablespoons canola oil

½ a bag checked cauliflower florets

½ a bag checked broccoli florets

1/4 red onion, thinly sliced

2 tablespoons sugar

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard

2 tablespoons canola oil

1/4 cup mayonnaise

Kosher salt and freshly ground black pepper



Heat canola oil in a frying pan and sauté pastrami chunks until they are browned and crispy.
Place the pastrami, broccoli, cauliflower and onions in a large salad bowl. In a small bowl, whisk the sugar, vinegar and Dijon mustard. Slowly drizzle in the oil, whisking to make an emulsion. Mix in the mayonnaise. Season to taste with salt and pepper. Pour the dressing over the vegetables and toss.


This lower calorie version of deep fried vegetables will become a family fave!

1 bag checked cauliflower florets

1 bag checked broccoli florets

2 eggs

1 tablespoon mayonnaise

1 teaspoon onion powder

Kosher salt and freshly ground pepper to taste

1 cup panko crumbs

1 cup wheat germ

Combine eggs, mayonnaise, salt and spices in a large bowl. Whisk well to combine. In another bowl combine panko and wheat germ.

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and spray the parchment with oil cooking spray or lightly rub with canola oil.

Coat cauliflower and broccoli florets with the egg mixture. Remove and allow the egg mixture to drip back into the bowl. Dredge in the panko and wheat germ mixture. Place florets on the prepared pan. Once all the florets are coated, spray with a bit of oil again. Bake 30 minutes and turn florets to crisp all sides. Bake another 10-15 minutes or until cauliflower and broccoli are tender. Serve hot or at room temperature.


In this salad the broccoli and cauliflower are cooked just until tender crisp—keep an eye on them!

1/4 cup olive oil

3 tablespoons fresh parsley leaves, checked and minced

2 tablespoons capers, minced

1 tablespoon freshly squeezed lemon juice

1 medium shallot, minced

1 bag checked cauliflower florets

1 bag checked broccoli florets

Bring a medium pot of heavily salted water to a boil over high heat.

Meanwhile, place olive oil, parsley, capers, lemon juice, and shallot in a large bowl and stir to combine. Season with salt and freshly ground black pepper; set aside.

When the water is boiling, add broccoli and cauliflower and cook until fork tender, about 4 minutes. Drain and spread out on a baking sheet until cooled slightly, about 5 minutes.

Add vegetables to vinaigrette and toss to evenly coat. Serve warm or at room temperature.

Granola is Good for You!


Granula, as it was originally named, was invented in Dansville, New York, by Dr. James Caleb Jackson at the Jackson Sanitarium in 1863. The Jackson Sanitarium was a prominent health spa that operated into the early 20th century. He served it to his patients as a health food to promote recovery from illness. It was not very popular and didn’t enter mainstream cuisines for many decades.


A similar cereal was developed by John Harvey Kellogg of the Kellogg’s Cereal fame. It too was initially known as Granula, but the name was changed to Granola to avoid legal problems with Dr Jackson. That is the name that most manufacturers stuck with.

The food and name were revived in the 1960s, and fruits and nuts were added to it to make it even healthier.   Granola became popular with the hippie movement and the term “granola people” was used to refer to the free-thinking people of that generation. At the time, several people claim to have revived or re-invented granola. A major promoter was Layton Gentry, profiled as "Johnny Granola-Seed". In 1964, Gentry sold the rights to a granola recipe using oats, which he claimed to have invented himself, for $3,000.

In the 1960’s and 70’s  a family-owned business by the name of Sunny Crunch Foods Ltd began specializing in granola cereals, granola and protein bars, fiber-filled products, meal replacement products, and health food items. Sunny Crunch Foods Ltd. grew to have worldwide distribution and became one of Canada's most respected health food manufacturers. Pelzer is now known as the founder of "crunch granola."

In the early 70’s, Quaker introduced Quaker 100% Natural Granola. Within a year, Kellogg's had introduced its "Country Morning" granola cereal and General Mills had introduced its "Nature Valley.”

Granola had finally earned its place at our breakfast tables. Then came granola bars and snack bags so you could have a quick pick-me-up on the go.  Granola has remained a popular food for both those who purchase it and those who prefer to make their own at home.

 


Yield: About 8 cups

6 cups rolled oats (not quick-cooking or instant)
2 cups mixed nuts and seeds: a combination of sunflower seeds, chopped walnuts, pecans, almonds, cashews, sesame seeds, etc.
1 cup shredded coconut (optional)
1 teaspoon ground cinnamon, or to taste
Dash salt
1/2 cup honey or real maple syrup (not pancake syrup)
1 cup craisins or chopped dried fruit, optional

Heat the oven to 350°F. Line a cookie sheet with parchment paper or a silpat.

In a bowl, combine the oats, nuts and seeds, the coconut if you’re using it, cinnamon, salt, and honey or syrup. Spread evenly on the lined baking sheet and bake for 30 minutes or a little longer, stirring occasionally. The mixture should brown evenly; the browner it gets without burning, the crunchier the granola will be.

Remove the pan from the oven and add the craisins. Cool on a rack, stirring once in a while until the granola reaches room temperature. Transfer to a sealed container and store in the refrigerator; it will keep indefinitely.

To turn the granola into bars that make great school snacks simply increase the honey to 1 cup and add 3 tablespoons canola oil to the mixture. Switch the craisins to chocolate chips.

Grease and flour or line a 9”x13” pan and spread the oat mixture in the pan, packing it down as firmly as you can. Bake 25-30 minutes or until golden. Remove from oven and let it cool. Cut into bars or squares and store airtight. If you will not be eating it all within a week, the bars can be individually wrapped and frozen. It takes just a few minutes for them to thaw.

 

Dec 25, 2014

Soup’s On!


Nothing warms us at the end of cold winter day like a bowl of hearty soup. The aroma of slow-cooked stews and soups greeting your family as they come in after a long day at work or school tells them you went out of your way to make something special for dinner. Combining vegetables, beef or poultry and legumes in your soup makes it nourishing and transforms a simple dish into a substantial dinner. Lentils, beans and barley may seem to add calories to your soup but they are high in protein and will keep you from feeling hungry for a long time. Peas and corn add fiber and nutrients so don’t hesitate to try recipes that include legumes.

 

 


Almost a complete dinner, this soup will quickly become a family favorite!

 

12 ounces beef stew meat, cut into 1-inch cubes

1 tablespoon canola oil

4 cups chicken stock

1 large onion, chopped

1 stalk celery, chopped

1 teaspoon dried oregano or basil, crushed

1/4 teaspoon black pepper

2 cloves garlic, minced

1 bay leaf

1  14 ounce can diced tomatoes, undrained

1 parsnip or potato, peeled and cubed

2/3 cup barley

1 bag frozen mixed vegetables

In a 6 quart pot or Dutch oven brown meat in hot oil. Stir in broth, onion, celery, oregano, pepper, garlic, and bay leaf. Bring to boiling; reduce heat. Simmer over a medium flame, covered, for 1 1/2 hours. Stir in undrained tomatoes, parsnip, and barley. Return to boiling; reduce heat. Simmer another 45 minutes more or until meat is tender. Add frozen vegetables and cook 10 minutes longer. Discard bay leaf and serve.

Makes 6-8 servings 


This non-dairy version of corn chowder is both filling and kid-friendly

 

1 medium onion, chopped

1 leek, cleaned and chopped

5 cups loose-pack frozen whole kernel corn

3 cups chicken broth

1 medium red sweet pepper, chopped

1/8 teaspoon ground black pepper

1/8 teaspoon cayenne pepper
 
Snipped fresh chives and/or ground black pepper (optional)for garnish

 
Coat a 4-quart Dutch oven with nonstick cooking spray. Preheat over medium for 1 minute. Add onion and leek; cook 5 minutes until tender, stirring occasionally.

Add corn; cook 5 minutes or until corn softens, stirring occasionally. Add one can of the chicken broth. Bring to boiling; reduce heat. Cover and simmer 20 minutes or until corn is very tender. Remove from heat and cool slightly.

Transfer half the corn mixture to a blender or food processor; cover and blend or process until smooth. Return pureed corn mixture to Dutch oven.

Add remaining broth, the sweet pepper, 1/8 tsp. black pepper, cayenne pepper, and saffron. Heat through. Top with snipped fresh chives and/or additional ground black pepper. Makes 6 (1-1/3-cup) servings.

 


One of our personal faves!

2 tablespoons light olive oil

1 medium onion, finely chopped

1 medium carrot, chopped 

2 stalks celery, chopped

2 teaspoons kosher salt

1 pound brown or red lentils, checked and rinsed

2 plum tomatoes, peeled and chopped 

2 quarts chicken broth

1/2 teaspoon coriander

1/2 teaspoon cumin

2 large turkey necks

 

Place the olive oil into a large 6-quart soup pot and heat over medium flame.  Once hot, add the onion, carrot, celery and salt and sauté until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander and cumin and stir to combine. Add the turkey. Increase the heat to high and bring to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Cool and pull the meat off the turkey neck. If you prefer, use a stick blender to puree to your preferred consistency. Serve immediately.

Dec 18, 2014

Party Prep


Need some help deciding on your Chanukah party menu? Look no further than these delicious dishes!

Appetizer:


1 package prepared frozen ravioli

1 medium onion, diced

2 tablespoons butter

1 pound cremini mushrooms, sliced

1 tablespoon porcini powder

2 tablespoons fresh parsley, checked and chopped or 1 teaspoon dried

Salt and pepper to taste

1 cup heavy cream

Prepare ravioli according to manufacturer’s directions. Drain and set aside.

Heat butter in a saucepan over medium heat. Add diced onion and sauté until translucent. Add sliced mushrooms, porcini powder and parsley. Season to taste with salt and freshly ground pepper.

Stir to combine. Cover and cook over low heat until mushrooms have softened and released liquid. Add heavy cream and stir. Divide ravioli among small bowls. Spoon cremini sauce over ravioli and serve.

Main Course:


For the sauce:

1 shallot, thinly sliced

1 bay leaf

1/2 cup white wine

3 tablespoons sour cream

2 teaspoons lemon juice

1 teaspoon chopped dill

1 teaspoon Dijon mustard

1/2 teaspoon kosher salt

For the tuna:

1/4 cup panko crumbs

1/4 cup shelled pistachios

4  4-ounce tuna steaks, 1-1 1/4 inches thick

1 teaspoon olive oil

Place shallot, bay leaf and wine in a small saucepan and bring to a boil. Reduce until the wine is almost evaporated, about 5 minutes. Remove from the heat, discard bay leaf and transfer to a small bowl.

Add sour cream, lemon juice, 1 teaspoon dill, mustard and salt; stir to combine. Set aside

Put panko, pistachios, the remaining 1 teaspoon dill and ¼ teaspoon salt in a blender or food processor. Process until finely ground. Transfer to a shallow bowl. Dredge both sides of the tuna in the pistachio mixture.

Heat oil in a large nonstick skillet over medium heat. Add the tuna and cook until browned, adjusting the heat as necessary to prevent burning, 4 to 5 minutes per side for medium-rare. Serve with the lemon-dill sauce


2 eggs

1/3 cup heavy cream

2 Tbs. chopped dill

1 teaspoon grated lemon zest

kosher salt and freshly ground black pepper

1 sheet puff pastry, thawed

1 cup crumbled feta about 4 oz

Preheat the oven to 450°F. In a medium bowl, whisk the eggs, cream, chopped dill, lemon zest, salt, and about 10 grinds of pepper. On a lightly floured surface, gently roll out the puff pastry until it measures about 11” by 13”. Line a baking sheet with parchment. Lay the pastry on the baking sheet, wet the edges with water, and fold over a 3/4-inch border, mitering the corners for neatness. Crumble the feta evenly over the dough, keeping within the border, and then carefully pour the egg mixture over the cheese, taking care that it doesn’t slosh onto the border. Place the baking pan in the oven and bake until the pastry is puffed on the border and the underside, and the filling is golden brown, 18 to 20 min.

Slide the galette off the pan and onto a rack to cool until still warm but not hot. Move the galette to a cutting board and cut into rectangles. Serve warm


2 cups flour, plus more for dusting

1/2 cup sour cream

4 egg yolks

2 tablespoons honey

1/2 teaspoon grated lemon zest

canola oil, for frying

2 cups confectioners’ sugar

Combine the flour, sour cream, egg yolks, honey and zest in a mixer fitted with the dough hook. Mix on medium-high speed until the dough comes together and begins to pull away from the bowl, 3 to 4 minutes. Turn out onto a floured surface and knead until smooth.

Divide into 2 balls; loosely cover with plastic wrap and let sit at room temperature for 1 hour.

Roll out each ball on a floured surface into a 12- inch square, about 1/8” thick. Cut each square into

7 strips, then cut each strip crosswise into thirds (you will have 42 rectangles). One at a time, make

a 1-inch slit lengthwise down the center of each rectangle; lift a short end and thread it through the slit, then pull out; twist in the middle so it looks like a bow.

Heat about 3 inches of oil in a 6 quart pot over medium heat until a deep-fry thermometer registers 350 degrees F. Fry 5 to 7 cookies at a time, turning, until deep golden brown, 2 to 3 minutes.

Remove with a slotted spoon and drain on paper towels. Toss in the confectioners’ sugar. Store in an airtight container for up to 3 days.

Dec 10, 2014

We Love our Cupcakes


While many food trends come and go it seems that cupcakes are here to stay. New-fangled flavors pop up all the time; some work and other fall flat. But throughout all the crazes cupcakes are pretty much a constant. Basic cupcakes are perfect for after school snacking but when the occasion arises for something more sophisticated here are some tasty options for you to try.

 


Hazelnuts and caramelized sugar is winning combination on every palate!

3/4 cup margarine, room temperature

3 eggs

2 1/2 cups flour

2 teaspoons baking powder

1 3/4 cups sugar

2 tablespoons hazelnut liqueur

2 teaspoons vanilla

1 cup soy or rice milk

1/2 cup finely chopped, toasted hazelnuts (filberts)

 

For the hazelnut cream:

1/3 cup margarine, room temperature

4 cups confectioners’ sugar

5 tablespoons soy or rice milk, divided

1 tablespoon hazelnut liqueur

1 teaspoon vanilla

 

For the brulee sugar:

1/3 cup sugar

 

Preheat oven to 350 degrees F. Line 24 standard cupcake cups. In a medium bowl stir together flour and baking powder. Set aside.

In a large mixing bowl beat margarine with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs, liqueur and vanilla. Alternately add flour mixture and soy milk, beating on low speed after each addition just until combined. Fold in nuts.

Scoop batter into prepared muffin cups. Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes for 5 minutes. Remove cupcakes from the pan. Cool completely.

Make the cream: In a large mixing bowl beat margarine with an electric mixer on medium speed until smooth. Gradually add 1 cup of the confectioners’ sugar, beating well. Beat in the 2 tablespoons of the soy milk, the liqueur, and vanilla. Gradually beat in the remaining powdered sugar. Beat in additional milk until it reaches spreading consistency.

Pipe cream onto the cupcakes using a star tip like 1M.

In a large skillet cook sugar over medium-high heat until it starts to melt. Do not stir. Once melted, reduce heat to low and cook about 5 minutes or until all of the sugar is melted, stirring as needed with a wooden spoon. Remove from heat. Immediately drizzle caramelized sugar mixture over frosted cupcakes.

 


Milchig and worth every bite!

3/4 cup butter, room temperature

3 eggs

2 1/4 cups flour

1/2 cup cocoa

1 tablespoon instant coffee crystals

1 teaspoon baking soda

3/4 teaspoon baking powder

1/2 teaspoon salt

1 3/4 cups sugar

1/4 cup coffee liqueur

2 teaspoons vanilla extract

1 1/4 cups chocolate milk

 

Marshmallow-Coffee Frosting

2 egg whites

1/4 cup sugar

3/4 cup light corn syrup

1 teaspo 
on strong coffee

Preheat oven to 350 degrees F. Line twenty-four standard muffin cups. In a medium bowl, stir together flour, 1/2 cup cocoa powder, coffee, baking soda, baking powder, and salt; set aside.

In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, beating on medium speed until combined. Beat for 2 minutes more, scraping side of bowl occasionally. Add eggs, liqueur and vanilla. Alternately add flour mixture and chocolate milk, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more. Spoon batter into the prepared cups.

Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool in pans for 5 minutes. Remove from pans; cool completely.

Make the frosting: Beat egg whites until foamy. Gradually beat in sugar; beat until mixture is smooth and glossy. Beat in corn syrup, a little at a time. Continue beating until frosting holds stiff peaks when beater is raised. Fold in coffee.

Increase oven temperature to 450 degrees F. Pipe or spread marshmallow frosting onto tops of cupcakes. Place frosted cupcakes on a large baking sheet. Bake 5 minutes or until frosting is lightly browned.

Dec 3, 2014

Great Grapes


The ways to consume grapes are endless! We eat them out of hand; we turn them into jelly, grape juice and wine and add them to salads and other dishes. And don't the raisins! This popular fruit's history goes back to when grape vines were first cultivated in what is now the Middle East. They stayed in that part of the world until Spanish explorers brought them here over 300 years ago.

Grapes are part of the berry family. They have a tough skin and fleshy interior much like a blueberry.

There are more than 8,000 varieties of grapes growing today. Grapes come in many colors, including green, red, black, yellow, pink, and purple and those referred to as "white" grapes are actually green.

Seventy-two million tons of grapes are grown each year worldwide, with most of them being used to produce wine - 7.2 trillion gallons of wine per year, to be exact.

The health benefits of grapes are numerous, with past studies associating them with prevention of cancer, heart disease, high blood pressure and constipation.

Grapes contain powerful antioxidants known as polyphenols, which may slow or prevent many types of cancer and resveratrol for heart health. Eating grapes may also help to alleviate symptoms of allergies including runny nose, watery eyes and hives.

In all, lots of reasons to try some of our tasty recipes today!

 


Serve as an appetizer or even dinner with a hardy bowl of soup.

 

For the dressing

2 tablespoon white wine vinegar

2 teaspoon olive oil

¾ tsp Dijon mustard

¼ tsp salt

½ tsp ground pepper

For the salad

1 pound chicken breast, butterflied or pounded thin

¼ cup pecans

4 cups baby spinach or mixed greens

1 cup seedless green grapes, halved

1 cup seedless red or black grapes, halved

1 large yellow bell pepper, thinly sliced

1 cup sugar snap peas, strings removed

¼ cup sliced scallions

 

To prepare dressing, combine first five ingredients in a jar or blender; blend or whisk until smooth.

Preheat grill or grill pan to medium high. Brush with oil. Grill chicken 2–3 minutes per side or until nice grill marks appear. Remove from grill and set aside.

Preheat oven to 350°F. Spread pecans on a rimmed baking sheet. Bake pecans for 5 to 8 minutes, stirring every 2 minutes, until just toasted.

Slice snap peas in half or thirds. Slice grilled chicken into strips. 

Place chicken, salad greens, grapes, snap peas, yellow pepper, scallions in a large bowl. Drizzle with dressing; toss gently to coat. Serves 4

 


A different take!

3 tablespoons cornstarch

2 cups purple grapes

2/3 cup sugar

1 tsp lemon juice

Streusel Topping

1/3 cup flour

1/4 cup sugar

1 tsp cinnamon

1/4 cup margarine, cold, cut into pieces

Cake Batter

3/4 cup margarine, softened

1 cup sugar

1.5 tsp vanilla extract

3 eggs

1 1/3 cups flour

1 1/2 tsp baking powder

 

Place cornstarch and 1/3 cup water in a measuring cup, set aside. Place grapes, sugar and lemon juice into a pot and stir to combine. Bring to a boil over medium heat and cook for 5 to 10 minutes, continuing to stir. Add cornstarch to grape mixture and continue to cook until it no longer looks cloudy, about five minutes.

Remove from heat and cool to room temperature. Do not skip this step. When assembling the buckle, if the filling is hot it will bubble and overflow creating a mess in your oven.

In medium bowl, add flour, sugar, cinnamon, and margarine. Using a pastry blender, work margarine into dry ingredients, until mixture is coarse and crumbly.

In your mixer, cream margarine, sugar and vanilla together until smooth. Add eggs. Gradually add dry ingredients to wet ingredients and mix until combined.

Pre-heat oven to 350˚F.  Grease and flour a 9-inch springform pan and pour in cake batter. Drop spoonfuls of grape filling on top of the batter and gently swirl with a knife. Top with the streusel mixture and bake for 50 to 60 minutes or until a toothpick comes out clean.