Profile cover photo
Profile photo
cheryl burton
cheryl's posts

Post has attachment

Post has attachment

Post has attachment

Post has shared content
You've never seen eyeliner like THIS before:

Post has shared content

Post has shared content

Post has shared content
Eating ice cream mochi is one of my favorite things to eat after doing chores.

What's your favorite thing to eat .
2 Photos - View album

Post has attachment

Post has shared content
August 10 is  Independence Day for Ecuador. I thought I would share their traditional side dish recipe which makes an ideal accompaniment for breakfast from any culture. Ecuadorian Potato Cake Recipe - LLapingachos


Savory cheesy potato patties


Yield 6 to 8 servings
Preparation time 30 mins
Cooking time 15 minutes
Main Ingredient Potato


For the potato cheese patties

2 pounds (1 kg.) potatoes
1 full cup of shredded white cheese (queso fresco, farmer's cheese, or mozzarella)
1/4 cup of oil
6 finely chopped scallions/spring onions
2 teaspoons of achiote powder or paprika
1 egg yolk
Salt and pepper to taste

For the peanut sauce (also known as salsa de Mani)#

1/3 of a cup of peanut butter
1 1/2 half cup of milk
1/4 cup of sliced onions
salt to taste
Add a little cayenne pepper or hot pepper sauce to the to the peanut sauce if you'd like some heat or add a little ground cumin for extra flavor.

# You can get peanut (satay) sauces from Asian grocers which make an ideal, somewhat more spicy substitute,



Making the patties.

Boil the potatoes until they can be cut easily with a knife. Drain the potatoes and set them aside to steam dry for 3 to 4 minutes After they have dried sufficiently, they should be mashed. Add the egg yolk and any salt that is desired.
After mashing, the potatoes should be divided into sections of about a third of a cup, and formed into balls. Allow them to chill for a half an hour, this will make the patties much easier to handle.
When the potatoes have cooled sufficiently, Mix the cheese and scallions together and stuff each ball with about 1 tablespoon of the mixture
Heat the oil in a skillet over medium heat. Flatten the balls with your hands to form patties. Place them in the pan of oil two at a time and allow them to cook until they are brown.
Once all of the patties are finished, they can be plated and topped with the peanut sauce. To ensure that they are hot when served, it is often a good idea to place the finished patties into the oven to keep them warm while others are browning.
These potato patties are commonly served with various egg dishes, and even sausages. (I serve with poached eggs).The flexibility of these potato patties make them useful as either a main course or a side dish.

Making the sauce. 

While waiting for the potatoes to set up, the sauce can be made. The milk should be cooked on a low simmer, along with the sliced onions.
After ten minutes, pull the onions out and throw them away. The peanut butter should then be blended into the milk, with the desired amount of salt. Once the sauce reaches a boil, the heat can be turned to low to allow the sauce to become thicker. This should take about five or six minutes.
- See more at:

Post has shared content
Another traditional recipe. This one to celebrate  the National Day of Hungary ...August 20. A bit time consuming but relatively simple:
Dobosh Torte -  Seven-Layer Cake. 


Sponge of seven layers filled with chocolate butter cream topped with caramel.


Yield 14-16
Preparation time 45-60 minutes
Cooking time 45 minutes + cooling time up to 1 hour
Main Ingredient Sponge Cake


For the Cake:

1/2 pound unsalted butter, softened
1 cup granulated sugar
4 large eggs, lightly beaten
1 1/2 cups all-purpose/plain flour
1 teaspoon vanilla extract.
For the Chocolate Butter cream:

8 ounces of chopped semisweet chocolate
2 ounces of chopped unsweetened chocolate
1 pound of softened unsalted butter
5 large egg whites
1 cup granulated/castor sugar

For the Caramel Glaze:

2/3 cup sugar
1/3 cup water
1/2 teaspoon cream of tartar


For the cake:

Preheat oven to 350 degrees

In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, then slowly add the  flour and vanilla until the batter is smooth without any lumps.

Grease the bottoms of seven 9-inch round cake pans and dust with flour, tapping out the excess Weigh the batter (remembering to subtract for the weight of the bowl). Divide that number by 7 and that's how many ounces you will need for each pan in order to create even layers. 

Bake until the edges begin to color, 5 to 7 minutes. Loosen with a spatula, invert onto a rack, and let cool. Wipe the pans, re-grease, dust with flour, and repeat until there are 7 matching layers.Continue until all the batter is used. Let cool.

For the Chocolate Butter cream:

Melt chocolate in a microwave and set aside. In a large bowl, beat butter on low for 2 minutes, then on medium for 3 minutes and finally on high for 5 minutes. 

Place egg whites and sugar in a double boiler over medium heat. Whisk gently to 120 degrees. Transfer to a mixing bowl and whip on high until stiff peaks form. 


Fold the melted chocolate into the butter, then fold in the egg whites until all traces of white are gone. 

 Chill until of spreading consistency, at least 2 hours or up to 1 week. If the butter cream firms too much, return to room temperature before using, about 1 hour.

For the Caramel Glaze:

Stir all the caramel ingredients in a small saucepan over low heat until the sugar dissolves, about 5 minutes. Stop stirring, increase the heat to medium, and cook, swirling the pan occasionally, until the syrup turns a deep amber color. Do not burn.

Using a lightly oiled metal spatula, spread all of the caramel evenly over one of the cake layers. Let set slightly (do not let it harden), then use an oiled knife to cut just the caramel into 8 to 10 wedges (indicating where the cake will be sliced).

To assemble: 

Place a cake layer on a serving plate, spread with 1/8-inch thick layer of butter cream, then place a second layer on top.

Repeat layering the butter cream and cake layers. 

Place the caramel layer on top of the cake. Cover the sides of the cake with butter cream.

Chill. Store in the refrigerator for up to 1 day or in the freezer. Let stand at room temperature for at least 30 minutes before serving.


- See more at:
Wait while more posts are being loaded