Schaum Torte, Grandma Gross

  

don't they just look like little schaums!!

   

Babs' 8th Grade Graduation, May 2026

 

Richard's Fancy Breakfast Pastry, May 2026

Ingredients

• 6 egg whites from large eggs
• 1 Tbs water
• 1/2 tsp salt
• 2 1/4 c sugar divided
• 1/2 tsp cream of tartar
• 1 Tbs white vinegar
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 250°. Line two sheet pans with parchment paper. With a Sharpie type permanent pen, trace six 3" circles on each sheet of parchment paper.
2. With an electric mixer on medium-high, beat the egg whites, water, and salt till the mixture begins to stiffen and forms a point when the beater is pulled out. Continue beating and add--very slowly (over 2-3 minutes)--1 cup sugar, cream of tartar, and vinegar.
3. Add the other 1 1/4 cups of sugar--again very slowly--and vanilla. Beat for 10 mins on medium speed.
4. Drop large spoonfuls of meringue onto the circles on prepared sheet pans and hollow out the centers with a teaspoon or follow directions in step 5 for piping.
5. For piping, snip off a corner of a large zippered plastic bag or decorating bag. Place a large decorating tip into the corner opening. Spoon about 1/2 of meringue into the bag and twist the top closed. Starting in the center of each circle and moving in a circular pattern, fill in each circle with meringue. Continue piping around outside edges, forming walls. I usually go around 2 or 3 more times, depending on how tall I want my Schaum Tortes. Use your finger to smooth out the top where the piping stops.
6. Place in preheated oven and bake 1 hour, then turn heat off and leave Schaum Tortes in oven for another 1/2 hour. Remove and store into an airtight container. Believe it or not, these guys also freeze beautifully! I've kept them in the freezer for several months, when thawed you'd never know they had been frozen.

(special thanks to my favorite daughter Vera for typing this post out--i just love her soooooo much)

Spicy Pollo al Fuego (Fiery Citrus Chicken), Made by Ethan Philips, Easter 2026.

 

Johnny Philips in town for Ethan's rugby tournament.  Rob's 45th birthday, Holy Saturday.

Ingredients:

• 2 1/2 # chicken breasts
• 3 Tbsp olive oil
• 1 lime, juiced 
• 1 orange, juiced (or 1/2 cup fresh orange juice)
• 5 cloves garlic, minced
• 1 small red onion, finely chopped 
• 1 jalapeño or serrano pepper, minced (use 2 for extra heat)
• 1 tsp smoked paprika 
• 1 tsp ground cumin 
• 1/2 tsp oregano (preferably Mexican oregano)
• 1/2 tsp chili powder 
• 1/2 tsp black pepper 
• 1 1/2 tsp kosher salt 
• 1/4 cup fresh cilantro, chopped 
• Optional: a splash of white vinegar or apple cider vinegar for extra bite

Instructions:

1. Marinate the chicken (at least one hour, or overnight): In a large bowl, whisk together olive oil, lime juice, garlic, onion,  jalapeño, and all the spices. Add chicken breasts and toss until coated. Cover and refrigerate. 
2. Sear for flavor: Heat a large skillet or cast-iron pan over medium-high heat. Add oil and sear chicken skin-side down down until golden (4-5 minutes). Flip and cook another 3-4 minutes.
3. Simmer in the marinade: Pour remaining marinade into the pan. Reduce heat to medium-low, cover, and simmer 20-25 minutes, until fully cooked (175 degrees F internal temp).
4. Finish and serve: Uncover, spoon pan juices over the chicken, and let reduce to a glaze. Sprinkle with chopped cilantro before serving. 

Serving Ideas:

Serve with yellow rice or cilantro-lime rice

Add black beans or fried sweet plantains (maduros)

Cool crema or avocado salsa balances the heat perfectly

 

Crockpot modification: 
 Mix chicken breasts well with marinade; add to crockpot & set on high for 2 1/2 to 3 hours.  I added OJ and white wine vinegar at the end.  Stir and break up breasts to smaller chunks (assure they are cooked through).  Serve over rice/beans and top with cilantro!

Censored Munky Beer Tasting for Rob's birthday celebration!

First Easter Elle at FUS.  We missed her!

Glorified Brownies, Grandma Doug's; Provided by Ruby Morris.

                         

                                                    May 2, 2026; Celebrating Dad's 80th.

Preheat to 350 degrees.

9 x 13" pan

Bake for 20-25 minutes.

1. Melt 2 sticks (1c.) + 3 Tbs. butter.
2. Add & Mix: 
• 2 c. sugar
• 4 eggs
• 1/2 c. cocoa
• 1 1/2 c. flour
• 4 tsp. vanilla extract
• 1 tsp salt
1. FROSTING:
• 1/2 stick butter (1/4 c.)
• 2 squares (1 oz. squares) melting chocolate
• 1 1/2 c. powdered sugar
• 1 t. vanilla extract
• add evaporated milk until desired consistancy

Sesame Beef & Broccoli, Mini Meatloaf Dinner, Orange-Glazed Salmon; Quick Meals from Magnolia Magazine.

Ruby made me commit to making these!  Ruby's 8th Graduation, May 2025.