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Saturday, February 6, 2016

Citrus Salad Dressing

This is a delicious Dressing to serve with any Fruit Salad or a Fresh Greens Salad with added Citrus Fruit.



Here's what you'll need:
1 - Wide Large Wide Mouth Jar with a Lid.

Citrus Salad Dressing

1/3 C Olive Oil
1/4 C Orange Juice with Pulp
3 TBS Honey
1 1/2 tsp Dijon Mustard
1 TBS Finely Diced Red Onion
1/4 tsp Sea Salt
1 tsp Poppy Seeds

Put all ingredients, except the Poppy Seeds, in the Jar.
Mix well with an Immersion Blender until creamy smooth.

Add:
Poppy Seeds
Cover and Shake well.
Refrigerate prior to serving.

Enjoy!
Peace in the Kitchen!


Friday, February 5, 2016

Pappy's Pineapple Cake

When I'm not The Hippy in the Kitchen, I'm Pappy. That's the name my son in law gave me when our first grandchild was born. It fits me as well as The Hippy in the Kitchen does.
I decided to post Pappy's Pineapple Cake recipe.



Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Casserole Dish.

2 C Flour
1 C Granulated Sugar
2 Large Eggs
1 tsp Baking Soda
1 - 20 oz. can of Crushed Pineapple , undrained.
1 tsp Salt
1/2 C Brown Sugar
4 TBS Butter
1 can of Sweetened Condensed Milk
1 tsp Vanilla

In a large mixing bowl:
Flour
Granulated Sugar
Eggs
Baking Soda
Pineapple Salt
Whisk well.
Pour into the Casserole Dish.
Sprinkle evenly with Brown Sugar.
Bake for 30 - 40 minutes.
Remove Cake to a rack and set aside to cool for 10 minutes.
Make the Sauce.


Sauce
In a saucepan:
Butter
Milk
Vanilla
Heat until Butter is melted and whisk until it's creamy smooth.
Immediately pour over the Cake.
Set aside to cool completely.

Enjoy!
Peace in the Kitchen!





Thursday, February 4, 2016

Fried Cheddar Cheese Appetizers with Homemade Remoulade Sauce

I don't really like to post recipes that are fried and I don't really eat fried food, but I sort of like this appetizer. I think there are followers on my blog that would too. These would be a great Super Bowl Sunday Appetizer.





Here's what you'll need:
A Cookie Scoop (1 1/4")
A Cast Iron Skillet with at least 1" of Vegetable Oil heated to 350 degrees.
A Slotted Spoon
A Sheet Pan lined with Paper Towels
1 Recipe of Homemade Remoulade Sauce for Dipping. (Recipe to follow)

2 C Shredded Sharp Cheddar Cheese
8 oz. Cream Cheese, room temperature
1/4 C Sour Cream
1/4 C Finely Chopped Green Onions, green and white part.
1/4 C Finely Chopped Fresh Dill
2 Cloves of Garlic, minced.
The Juice of 1/2 Lemon
1 - 9 oz. Box of Triscuits, I use a flavored or Herbed Triscuit. ( finely processed in a Food Processor and set aside in a bowl)
3 Egg, beaten and set aside in a bowl.

In a Large Mixing Bowl:
Cheddar Cheese
Sour Cream
Green Onion
Dill
Garlic
Lemon Juice
Mix well by hand with a Blending Fork.

Heat Oil in the Skillet to 350 degrees.

Use the Cookie Scoop and form appetizer balls, roll them in the palm of your hand.
Coat each Ball in the Triscuit Mix and then in the Egg Wash and again in the Triscuit Mix.

Using the Slotted Spoon gently drop the Balls in the Hot Oil and Fry for only 45 seconds. Any longer and the Cheese may run out.
Transfer them with the Spoon to the Sheet Pan and allow to cool completely.
Transfer them to a serving Platter with a container of Toothpicks.

I would make a Remoulade Sauce for Dipping.

Remoulade Sauce:

This recipe makes 3 cups.
4 egg yolks
1/2 C vegetable oil
1 C finely chopped celery
1 C finely chopped fresh parsley
1/2 C prepared horseradish
1/2 lemon, seeded and roughly chopped
4 TBS creole mustard
4 TBS ketchup
4 TBS worcestershire sauce
2 TBS yellow mustard
2 TBS white vinegar
2 TBS Tabasco Sauce
2 TBS minced garlic
4 TBS paprika
2 tsp salt

In a food processor or blender
Process egg yolks for 2 minutes
Slowly drizzle in the oil with the machine running
One at a time, add remaining ingredients and blend well until lemon rind is finely chopped.
Refrigerate for at least an hour before serving.


Enjoy!
Peace in the Kitchen!




Blackberry or Raspberry Cream Pie

I just found this vintage recipe from a magazine clipping. I don't have the information from the magazine or the date. I'm guessing it's from the 70's.
This would be a great summer pie but because it's made with Fruit Jam, you can make it anytime of the year. In Berry season you can garnish it with fresh berries.

Bonne Maman Raspberry or Blackberry Jam


Here's what you'll need:
Preheat the oven to 375 degrees.
Purchase a Graham Cracker Pie Crust.

1 Egg White, beaten
8 oz. Cream Cheese, softened
1 - 10 oz. Jar of either Blackberry Jam or Raspberry Jam. (I only use Bonne Maman)
1 - recipe of my favorite Homemade Whipped Cream. (recipe to follow)
Fresh Berries to Garnish individual servings.

Brush the Pie Crust with the Egg White and Bake for 5 minutes.
Remove to a rack and cool completely.

Start by making the Whipped Cream. This is the recipe I always use for homemade Whipped Cream.

Homemade Whipped Cream:

1 C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar.
Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Add:
Vanilla
Confectioner's Sugar
Beat to Stiff Peak.
Set aside.


In another bowl:
Cream Cheese
Beat until creamy smooth.
Add:
Jam.
Beat on Low just until combined.
Fold in Whipped Cream, by hand.
Spoon into the Pie Crust.
Cover with Plastic Wrap and freeze for at least 4 hours.
Garnish each serving with Fresh Berries.

Enjoy!
Peace in the Kitchen!




Wednesday, February 3, 2016

Apple Bake II

There are certain ingredients that I absolutely love and I can never get enough recipes for them. They are Corn, Pumpkin, Squash, Bread (Bread Puddings) and Apples!
Here's my latest, easy and delicious, recipe for an Apple Bake.





Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Casserole Dish.

5 C Peeled and Diced Apples. I use Jonagold or Fuji.
1 C Granulated Sugar
1 TBS Flour
1 tsp Cinnamon
1 C Chopped Pecans
1/2 C Water

In the Casserole Dish:
Spread out the Apples.

In a medium mixing bowl:
Sugar
Flour
Cinnamon
Pecans
Whisk well.
Sprinkle evenly over the Apples.
Drizzle evenly with the Water.

Topping:

3/4 C  Quaker Old Fashioned Oats
3/4 C Flour
3/4 C Brown Sugar
1/3 C Butter
1/4 tsp Baking Powder
1 C Chopped Pecans
Mix well with your hands to create a crumble.
Sprinkle evenly over the Apples.

Bake 30 - 40 minutes.
Remove to a rack to cool for 10 minutes.

Serve with Whipped Cream.

Enjoy!
Peace in the Kitchen!

Tuesday, February 2, 2016

Crock Pot Creamed Corn

I just can't get enough recipes with corn. This recipe has some of the same ingredients that I use in a Cast Iron version. I like the convenience of a Crock Pot.





Crock Pot Creamed Corn

Here's what you'll need:
1 - large Crock Pot

3 - 15.25oz. cans of Whole Corn, drained.
1 C Whole Milk
1 TBS Sugar
1 tsp Salt
1/4 tsp Fresh Ground Black Pepper
8 oz. Cream Cheese, cubed
8 TBS Butter, cold and thinly sliced.

In the Crock Pot:
Corn
Milk
Sugar
Salt
Pepper
Stir well to combine.

Add:
Pieces of Butter and Cubes of Cream Cheese without stirring.
Cover and cook on High for 2 hours.
Uncover
Stir to combine well.
Cover again and continue to cook for 15 minutes.

Serve Hot!

Enjoy!
Peace in the Kitchen!


Fruit Cobbler in a Crock Pot

This Cobbler is great when you just want to walk away and forget it. It allows you time to use the oven for other recipes. And....... it's yummy!



Fruit Cobbler in a Crock Pot

Here's what you'll need:
1 - large Crock Pot on High.

Layer the ingredients in the following order without stirring:

2 - 21oz. cans of your favorite Fruit Pie Filling. (Cherry, Apple, Blueberry, Strawberry)
1 Box of Yellow Cake Mix (I only use Duncan Hines)
8 TBS Butter, melted
1 - C chopped Pecans

Cook on High for 2 - 2 1/2 Hours.

Serve with Whipped Cream.

Enjoy!
Peace in the Kitchen!