Friday, April 29, 2016

Food Poem by The Hippy in the Kitchen!


Food is what I talk about most.
I guess I have to as a Food Blogging host.
I like corn and squash and desserts galore.
I can always find a topic and talk about more.

I'm passionate about the things I cook.
You can check out my Blog and take a look.
Search a food category or a Spice you prefer ,
A Vegetable, a Fruit or a Casserole you can stir.

Read a recipe and print it,
and make it with care.
Return to the blog to find something to share.
Always remember if you can't make a decision,
You can always rely on the Hippy in the kitchen!

And don't forget the motto I'm pitchin',
You will find happiness when you
Peace in the Kitchen!

Wednesday, April 27, 2016

Better Cream Icing

You read that correctly, it's Better Cream, not Butter Cream.
Many years ago....... OK, back in the 80's, I worked as a Cake Decorator.  I was looking for a part time job and someone talked me into it. I was very successful at it and I enjoyed it. My mentor was a woman named Elizabeth and she was a brilliant cake decorator. I learned everything I could from her. I wanted to succeed and I listened and I learned.

 As we were baking this weekend, my wife and I were having a conversation about icing. She's baking a recipe for a cake by Rebecca Rather (I'll post the cake recipe later) and converting it into cupcakes and small individual Cakelettes. We bought a new Cakelette pan from Williams Sonoma. The Cakelettes will be dusted with Confectioner's Sugar. Rebecca's Icing has Jack Daniels Whiskey in it and it's incredible, but these Cupcakes will be served to children, she made the basic Buttercream icing for them. So..... then we talked about the difference between Buttercream Icing and Better Cream Icing. I remembered that we only used Better Cream at the Bakery. I began to research a recipe and was unsuccessful.
Most people mistake Better Cream for Butter Cream and are not aware that there's a difference.
I decided to look at my go to hand written books of my Best of the Best Recipes and I found my notes on Cake Decorating..
I found my recipe for Better Cream Icing

Better Cream Icing:
2 C Crisco
2 pounds of Confectioner's Sugar
a dash of Vanilla extract
a dash of  Almond extract
a pinch of Salt
1 - 8 oz. ( 1/2 Pint of Heavy Cream ( 4 oz. for Medium /Stiff ) ( 6 oz. for Thin)
The Stiff Icing is used to create Decorative Borders and Flowers with Icing Tips and Icing Bags.
I recommend using Canvas Icing Bags but Plastic Bags can also be used.

Cream Crisco well in a Stand Mixer with a Paddle Attachment.
Add all other ingredients and mix until well incorporated, don't over mix.

Peace in the Kitchen!

Mother's Cherry Cream Freeze Dessert

My mother always made this for Thanksgiving and Christmas beginning in the 50's.
It was my favorite dessert as a child.
Remembering Onnolee Mosher.

My mother made it in Aluminum Ice Cube Trays without the dividers.
I have a source for them, I will order some for this recipe.

Here's my Mother's recipe.
Cherry Cream Freeze:

1 1/3 C (15oz. can) sweetened condensed milk
1/4 C lemon juice
1- 12 oz. package of frozen sweet dark cherries.
3/4 C ( 1 9 oz. can) well drained crushed pineapple.
1/4 tsp almond extract.
2 C heavy cream, stiffly whipped.

In a large mixing bowl, combine:
lemon juice
almond extract
Mix well.

Gently fold in whipped cream.

Place mixture into a 9" x 5"x 3"  Loaf Pan.
Cover tightly with Foil
Freeze for 24 hours.
Dip pan half way in a pan of warm water to release.
Un mold onto a serving platter.
Slice to serve.

Peace in the kitchen!

Terry's Original Pico de Gallo

Terry's Original Pico de Gallo Recipe:

Texans love homemade Pico de Gallo and today I found out why.
I went to the grocery store to get a small amount.

I didn't really need a lot for the recipe I was making.
It didn't look very good.
I bought fresh ingredients and made my own.

I didn't really have a recipe so here's what I did.

2 small Tomatoes, diced
1/2 of a medium sized Onion, diced
1/2 a bunch of Cilantro, chopped
2 medium Jalapenos, diced.
1 tsp Adobo Seasoning
Salt and Pepper to taste

Mix all ingredients together in a small bowl.

Peace in the Kitchen!

Peace in the Kitchen!

Terry's Bread Pudding

Another Best of the Best Recipes.
I've had this recipe since the early 70's.
It's the only Bread Pudding I make.

Terry's Bread Pudding:

1 Baguette, sliced
1 Quart of Milk (4 C)
3 eggs, beaten
2 C Sugar
2 TBS Vanilla
3 TBS Butter
1 C Raisins

Mix Bread and Milk by hand
Add all other ingredients except the Butter
Melt the Butter in a 9" X 13" pan in a 350 degree pre heated oven, coating the bottom and sides well
Pour the mixture in the pan and Bake for 45 minutes

Another option is to bake the Pudding in Muffin Tins lined with paper cups.
If you bake the Pudding in Muffin Tins, make sure to break up the bread into small pieces, not slices.
Spray the paper cups with a vegetable cooking spray.
Bake at 350 degrees for 30 minutes.

Serve with The Queen's Sauce:
1 Pint Heavy Cream
3 Eggs
1/2C Sugar
1/2 tsp Vanilla
1 C Brandy or Whiskey

In the top of a Doubler Boiler,  place the Cream and Eggs and Whisk well
Add Sugar and Vanilla
Stir constantly for 10 minutes
Slowly add the Brandy or Whiskey and Whisk until incorporated

Here's another Whiskey Sauce :

In a Sauce Pan, over Medium Low Heat:
4 TBS Butter
The Juice of 1 Lemon
1 C Apple Cider
1/2 C Brown Sugar
A Pinch of Salt
1 C Bourbon Whiskey

Cook to Reduce to 1/2.
Serve on the side with Bread Pudding.

Peace in the Kitchen!

Terry's Original Vegetarian Baked Beans

Vegetarian Baked Beans:

I had to come back to this post and create a recipe for my Vegetarian Baked Beans
I've been making these Beans for years and never had a recipe, I just made them.
I soon discovered that the family was asking for these Beans at most Picnics and for Holiday meals, especially Easter.
I finally made them and created a written recipe of ingredients and quantities.

3 cans of Bush's Vegetarian Baked Beans ( 28 oz. cans) , drained completely in a Colander.
I don't like wet and soggy Baked Beans.
1/2 C Ketchup
1/2 C Kansas City Original Barbecue Sauce, or your favorite.
1 Large White Onion, diced
1 C packed Light Brown Sugar
No Salt, No Pepper, Nothing else!

I start by letting the Beans drain completely in a Colander.
In a 4 C Pyrex measuring cup, I mix together the Ketchup, Barbecue Sauce, Brown Sugar  and diced Onion.
I let this sit for awhile so the Onion absorbs the flavor of the mixture

In a large bowl, combine the Beans and the Sauce and mix well.
I have a vintage Bean Pot that hold the exact amount of this recipe.

Bake covered at 350 degrees least 1 hour, or more. You'll begin to smell them!
Remove the lid and continue baking for 15 - 25 minutes more.

I prefer to serve them cold as we traditionally would for a Picnic when they have to be transported.

Peace in the Kitchen!

Tuesday, April 26, 2016

Y'all Come Back For More Sauce Now, Ya Hear?

I thought this needed a catchy title. It's believed to have been created at a Greek Restaurant in Jackson, Mississippi. Many Restaurants serve their own variation of it.

Is this Southern? You bet your life it is!
I have a similar recipe on the Blog for Fry Sauce.

This versatile Sauce has so many uses:
Vegetable Dip
Fried Okra
Fried Onion Rings
Fried Green Tomatoes
Fried Pickles
Hush Puppies
Anything else Fried, that you can think of!

Vegetarian/Vegan Worcestershire Sauce

Ingredients for the Sauce:

1 C Mayonnaise
1/4 C of a jar of Chili Sauce
2 TBS Ketchup
1 TBS Lemon Juice
1 tsp Paprika
2 tsp Vegetarian Worcestershire Sauce
1 tsp Tabasco Sauce
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Dry Mustard
1/2 tsp Salt
1/4 tsp Pepper

In a Medium Mixing Bowl:
Add all ingredients and Whisk well.
Transfer to a Covered Jar.
Refrigerate at least 1 hour before serving.
Shake prior to serving.

Peace in the Kitchen!