Top food blogs

Saturday, August 30, 2014

Jalapeño Relish

This is my original recipe for Jalapeño Relish. We eat a lot of Jalapeños in Texas.
I serve this as a condiment.  It's on elf my Best of the Best recipes.


Jalapeño Relish:


1 lb. Jalapenos
1 Medium Onion, 1/2 lb.
 4 Medium Carrots, 1/2 lb.
1 Large Red Pepper, stemmed and seeded
3 1/2 C Sugar
2 C Apple Cider Vinegar
1 TBS Mustard Seeds
1 TBS Dill Seeds

Cut Jalapenos in half,seed them and julienne into 1/4" strips
Clean and julienne remaining vegetables

Combine Sugar and Vinegar in a stainless steel stockpot over medium heat and cook until the Sugar is dissolved completely.
Add Vegetables and bring to a boil, then simmer for 30 minutes, until it begins to thicken.
Add Spices & continue to simmer for an additional 45 minutes.
Remove
Cool to room temperature
It will continue to thicken as it cools
Drain most of the liquid and store in a covered container in the refrigerator.
Keeps up to two weeks refrigerated
May be canned and stored for future use.

Enjoy!
Peace in the Kitchen!

Cinnamon Roll Apple Pi

You read that correctly, it's Pi. It refers to a new pan that I bought from a company called Pi Pans.
This adapted recipe is from the Pi Pan Company.

Here's a photograph of the pan:


Cinnamon Roll Apple Pie
Here's what you'll need:
1 - 9"  Deep Dish Pie Pan or  1 - Pi Pan ( I have the Pi Pan) It's very cool!

Crust:
2 refrigerated 9" pie crusts
1 TBS Butter, melted
2 tsp Cinnamon
1 tsp Water beaten with 1 Egg for an egg wash.

Filling:
8 C peeled, cored and thin slices Apples. I use Jonagold.
8 TBS Butter, chilled and cubed.
1 C Brown Sugar
1 C Flour
Granulated Sugar for sprinkling the crumble on the pie.

Icing:
1/2 C Confectioner's Sugar
1/4 tsp Vanilla
1/4 tsp Cinnamon
4 tsp Heavy Cream

Unroll the two crusts separately on a floured surface, just to keep them from sticking.
Brush them both with melted Butter. (use additional if you think you need it)......I do!
Sprinkle them both with Cinnamon. (use additional if you think you need it).......I do!
Stack one of the crusts on top of the other.
Begin rolling them together into a tight log as if you were rolling out Cinnamon Rolls.
Cut the logs into 1/2" slices, ( little Cinnamon Rolls)

Place them on the bottom and up the sides of the pan.
Press them flat to fill in any gaps.
Brush with the Egg Wash.

Pour the Apples into the Crust and mound them high.

In a large bowl:
Flour
Brown Sugar
Whisk well.
Cut in the cold Butter with a Pastry Knife, 2 Forks or ...... your fingers!
Create a Crumble.
Bake for 45 - 55 minutes.
Check the crumble as it bakes, you can cover it with foil if it starts getting too brown to avoid burning.

Remove the pie from the oven, remove the foil if you used it and place the pie on a rack to cool completely or just until warm.

In a small bowl, prepare the Icing:
Whisk all ingredients together until smooth.
Drizzle evenly over the Crumble and serve.

Enjoy!
Peace in the Kitchen!








Friday, August 29, 2014

Thin and Crispy Chocolate Chip Cookies from Martha Stewart

There are 3 types of Chocolate Chip Cookies, Soft and Chewy, Thin and Crispy and Cakey.
This is my favorite!
I've adapted it from the original, while keeping the integrity of the original recipe.


Thin and Crispy Chocolate Chip Cookies:

Preheat the oven to 350 degrees.
Lina a Sheet Pan with Parchment Paper.



2 1/4 C Flour
1/2 tsp Baking Soda
2 1/2 Sticks of Butter. room temperature
1 1/4 C Granulated Sugar
3/4 C packed Light Brown Sugar
1 tsp Salt
1/4 C Water
2 tsp pure Vanilla Extract
2 Large Eggs
2 C Semi Sweet Chocolate Chips

In a small bowl:
Flour
Baking Soda
Whisk well and set aside.

In a Stand Mixer with a paddle attachment:
Butter
Granulated Sugar
Brown Sugar
Beat for 3 minutes on medium high speed, until light and fluffy.
Reduce to low speed.
Add:
Salt
Water
Vanilla
Eggs
Beat for 1 minute.
Add:
Flour mixture
Mix just until combined.
Fold in Chocolate Chips by hand.

Use a 1 1/2" Cookie Scoop and place the dough 2" apart on the sheet pan.
Bake for 12 - 15 minutes.
Remove from the oven and place the sheet pan on a rack to cool for 5 minutes.
Transfer the cookies to the rack and cool completely.
The cookies will keep in an airtight container for 1 week.

Enjoy!
Peace in the Kitchen!








Pecan Pie Bars from Betty Crocker

Another Fall treat!

1 1/4 C Flour
1/2 C Confectioner's Sugar
1/4 tsp Salt
8 TBS Butter, cubed
2 Eggs, beaten
1 C chopped Pecans
1/2 C Brown Sugar
1/2 C Maple Syrup
2 TBS Butter, melted
1/2 tsp Maple Flavoring
1/2 C White Chocolate Chips
1 tsp Crisco
24 Pecan Halves

Preheat the Oven to 350 degrees.
Line an 11"X7" baking pan with foil, extending over all four sides.
Spray with a vegetable cooking spray.
Set aside.

Crust
In a medium mixing bowl:
Flour
Confectioner's Sugar
Salt
Whisk well.
Cut in butter with a Pastry Knife or 2 Forks until it resembles coarse crumbs.
Press into the bottom of the pan.
Bake 20 minutes.
Remove pan to a rack and cool for 10 minutes.

Filling

In a medium mixing bowl:
Eggs
Chopped Pecans
Brown Sugar
Maple Syrup
2 TBS Butter, melted
Maple Flavoring
Mix well.
Pour over the Crust.
Bake for an additional 20 minutes.
Remove pan to a rack and cool completely.
Use the foil to lift it out of the pan.
Remove the foil.
Cut into squares.

Garnish each square.
In a small glass bowl or Pyrex measuring cup:
Heat the White Chocolate Chips and Crisco until melted and smooth.
Stirring often.
Drizzle the  White Chocolate over each square and top each one with a Pecan half.

Enjoy!
Peace in the Kitchen!

Heath Bits O' Brickle Cookies

This recipe comes from Hershey's, the maker of Heath Candy Bars and Heath Bits.

Preheat the oven to 350 degrees.

2 1/4 C Flour
1 tsp Baking Soda
1/2 tsp Salt
8 TBS Butter, room temperature
3/4 C granulated Sugar
3/4 C Brown Sugar
1 tsp Vanilla
2 Eggs
1 1/3 C (8oz. package) Heath Bits O'Brickle Toffee Bits.

Line a sheet pan with Parchment Paper.

In a mixing bowl:
Flour
Baking Soda
Salt
Whisk well.
Set aside.

In a Stand Mixer with a paddle attachment:
Butter
Granulated Sugar
Brown Sugar
Vanilla
Beat 3 minutes.
Add Eggs and continue beating.
Gradually add Flour mixture.
Beat just until combined.

Fold in Heath Bits by hand.
Refrigerate covered for 30 minutes.

Use a 1 1/2 " cookie scoop and drop 2" apart on the sheet pan.
Bake 9 - 11 minutes.

Remove to a rack and cool for 10 minutes.
Transfer the cookies to the rack and cool completely.

Enjoy!
Peace in the Kitchen!



Reese's Pieces Halloween Flying Saucer Cookies

Halloween will be here soon. We also have a Fall Block Party and these cookies would be a great dessert for the kids...... an adults!

Preheat the oven to 325 degrees.

8 TBS Butter, softened
1 1/4 C Granulated Sugar
1 TBS Water
1 tsp Vanilla
1 Egg
1 1/2 C Flour
1/2 C Hershey's Special Dark Cocoa Powder
1/2 tsp Salt
1/4 tsp Baking Soda
2 C Reese's Pieces Candy

In a Stand Mixer with a paddle attachment:
Butter
Granulated Sugar
Water
Vanilla
Beat 3 minutes.
Add Egg and beta just until combined.

In a medium bowl:
Flour
Baking Soda
Cocoa
Salt
Whisk well.
Gradually add to the bowl of the mixer.
Beat just until incorporated.
Cover and refrigerate for 30 minutes.

Use a 1 1/2" cookie scoop and flatten the ball of dough into a 2" circle.
Place 9 Reese's Pieces Candies around the perimiter of the cookie.

Pinch off a pea sized ball of the dough ( use a level 1/4 tsp of dough)
Roll into a ball, flatten slightly and place in the center of the circle of candy pieces.
Bake 10 minutes.
Remove the pan to a rack and cool 10 minutes.
Transfer the cookies to the rack to cool completely

Enjoy!
Peace in the Kitchen!




Cranberry Pecan Upside Down Pie

What a great Pie! It's just another new Thanksgiving / Christmas recipe.

2 C Fresh Cranberries
1/2 C chopped Pecans
1 C granulated Sugar, divided
2 Eggs, beaten
8 TBS Butter (1 stick), melted + additional softened butter for the pan.
1/4 C Heavy Cream
1 tsp Almond Extract
1 C Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt

Generously butter a  glass 9" Pie Pan with softened butter
Preheat the oven to 350 degrees.

In a medium mixing bowl:
Cranberries
Pecans
1/2 C of the granulated Sugar
Mix well to combine.
Pour into the  prepared Pie Pan.

In a large bowl with a hand mixer:
Melted Butter
1/2 C granulated Sugar
Heavy Cream
Almond Extract
Beat until smooth.

In a small bowl:
Flour
Baking Powder
Baking Soda
Salt
Whisk well.
Add this to the wet ingredients.
Mix well , by hand.
Pour over the Cranberries .
Bake for 45 minutes.
Remove to a rack and cool for 30 minutes.
Invert the pie to a large serving platter.

Enjoy!
Peace in the Kitchen!