I love Lime, anything Lime.
I've researched many Lime Cakes and this is my favorite.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Casserole Dish brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
Lime Cake with Lime Glaze and Frosting
Cake:
1-3 ounce package of Lime Jello
1 1/3 C Sugar
2 C flour, sifted
1/2 tsp salt
1/2 tsp each of Baking Powder and Baking Soda
1 1/2C Vegetable Oil
3/4C Orange Juice with Pulp
1 TBS Lemon Juice
1/2 tsp vanilla
5 Eggs, beaten
2 TBS Lime Zest
Glaze:
1/2 C fresh Lime Juice
1/2C Powdered Sugar
Frosting:
1 stick of Butter, room temperature
1-8 ounce package of Cream Cheese, room temperature
1- 1lb. box of Powdered Sugar
Prepare the Cake.
In a large bowl whisk together:
Jello
Sugar
Flour
Salt
Baking Powder
Baking Soda
Add;
Oil
Orange Juice
Lemon Juice
Vanilla
Eggs
Mix well and fold in the Lime Zest by hand.
Pour the Batter into the prepared cake pan.
Bake for 40 minutes.
Remove to a rack to cool 5 minutes.
While the cake is still hot, mix the glaze ingredients together, by hand. Pierce the cake with a fork and pour on the glaze, spreading evenly over the entire cake.
Cool completely.
Prepare the Frosting:
In a medium mixing bowl with an electric hand mixer:
Butter
Cream Cheese
Beat until creamy smooth.
Add:
Sugar and continue beating until it reaches a smooth, spreadable consistency.
Frost the cake and serve!
Enjoy!
Peace in the Kitchen!
Here's another favorite Lime Cake:
This one is make in your favorite Bundt Pan or Tube Pan.
Lime Bundt Cake with Lime Glaze
Here's what you'll need:
Preheat the oven to 325 degrees
Your favorite Bundt Pan design. I keep it simple for this cake. A simple Tube Pan works well too.
Brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour). I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
1 C Butter, room temperature
1/2 C Crisco
3 C granulated Sugar
6 large Egg
3 C Self Rising Flour
1 C Whole Milk
1 tsp Vanilla
1 tsp Lime zest
1/4 C fresh Lime Juice
In a Stand Mixer with a paddle attachment:
Butter
Shortening
Sugar
Beat on low speed for 3 - 5 minutes.
Add:
Eggs on low speed, one at a time until incorporated.
Add:
Flour
Milk
Alternating just until combined.
Add:
Vanilla
Lime Juice
Lime Juice
Mix just until incorporated.
Pour batter into the pan.
Bake for 1 hour and 15 minutes.
Remove ro a rack to cool for 10 minutes.
Invert the cake onto a rack over a sheet pan.
Drizzle the cake with Lime Glaze.
Lime Glaze:
In a large bowl, with an electric hand mixer:
1 C Confectioner's Sugar
3 TBS fresh Lime Juice
1/2 tsp Vanilla
Mix until smooth.
Enjoy!
Peace in the Kitchen!
Monday, December 31, 2012
Sunday, December 30, 2012
Chewy Crisps
This is another recipe from Aunt Faye's file.
This one is from the Carnation Company.
Blend 1 cup Skippy Peanut Butter,1 cup sugar,
1/2 cup undiluted Carnation Evaporated Milk,
4 teaspoons corn starch together.
Drop by teaspoonfuls onto ungreased cooky sheet.
Flatten each cooky with fork.
(if fork sticks,dip in flour).
Bake in moderate oven (350' F.)
about 15 minutes.
Cool 1-2 minutes: remove from cooky sheet.
Cool.
Makes 3 dozen.
I was curious about the spelling of Cooky in this recipe.
I did some research and found:
The variant spelling Cooky was used up until the mid 20th century.
This one is from the Carnation Company.
Blend 1 cup Skippy Peanut Butter,1 cup sugar,
1/2 cup undiluted Carnation Evaporated Milk,
4 teaspoons corn starch together.
Drop by teaspoonfuls onto ungreased cooky sheet.
Flatten each cooky with fork.
(if fork sticks,dip in flour).
Bake in moderate oven (350' F.)
about 15 minutes.
Cool 1-2 minutes: remove from cooky sheet.
Cool.
Makes 3 dozen.
I was curious about the spelling of Cooky in this recipe.
I did some research and found:
The variant spelling Cooky was used up until the mid 20th century.
Enjoy!
Peace in the Kitchen!
That Dressing
I thought it was time to post additional recipes from my Aunt.
Here's an interesting recipe with a very interesting name:
"That Dressing"
1/2 pint sour cream
1/2 pint mayonnaise
1/4 pound Roquefort or blue cheese
Celery salt
1 clove garlic
Juice of 1 lemon ( 3 tablespoons)
Put all ingredients in electric blender and blend. Refrigerate.
Actually it sounds pretty good!
Enjoy!
Peace in the Kitchen!
Here's an interesting recipe with a very interesting name:
"That Dressing"
1/2 pint sour cream
1/2 pint mayonnaise
1/4 pound Roquefort or blue cheese
Celery salt
1 clove garlic
Juice of 1 lemon ( 3 tablespoons)
Actually it sounds pretty good!
Enjoy!
Peace in the Kitchen!
We've Come a Long Way!
I am constantly researching recipes.
I have a book of vintage recipes from Years of Olde!
Here's one of them, proving that we've come a long way!
Williamsburg, 1742
To Make Orange Pudding
Take the out-side Rind of three Sevil Oranges,boil them in several Waters till they are tender; then pound them in a Mortar with three quarters of a Pound of Sugar; then blanch and beat a half a Pound of Almonds very fine, with Rosewater to keep them from oiling; then beat sixteen Eggs, beat six Whites, and a pound of fresh Butter; beat all these together very well till 'tis light and hollow; then put it in a Dish , with a Sheet of Puff-paste at the Bottom, and bake it with Tarts; scrape Sugar on it, and serve it up hot.
Wow!
All of the words that are in upper case were taken directly from the original recipe.
I doubt if I will ever attempt to make this...... or, maybe I will!
I have a book of vintage recipes from Years of Olde!
Here's one of them, proving that we've come a long way!
Williamsburg, 1742
To Make Orange Pudding
Take the out-side Rind of three Sevil Oranges,boil them in several Waters till they are tender; then pound them in a Mortar with three quarters of a Pound of Sugar; then blanch and beat a half a Pound of Almonds very fine, with Rosewater to keep them from oiling; then beat sixteen Eggs, beat six Whites, and a pound of fresh Butter; beat all these together very well till 'tis light and hollow; then put it in a Dish , with a Sheet of Puff-paste at the Bottom, and bake it with Tarts; scrape Sugar on it, and serve it up hot.
Wow!
All of the words that are in upper case were taken directly from the original recipe.
I doubt if I will ever attempt to make this...... or, maybe I will!
Saturday, December 29, 2012
Cowboy Pie
Cowboy Pie:
This recipe is very vague as is the original from Hill Country Chicken in New York City.
I saw a story about the restaurant with a brief description of the pie. It sounded interesting to me.
I tried to find the recipe and was unsuccessful so I wrote to the restaurant and received a response from
Alexis Lenhart.
She gave me a brief description of the preparation of the pie. Apparently there really isn't a "recipe", but here's the suggested ingredients and quantities:
The recipe was inspired by the Restaurant's Founder's childhood memory and his passion for the Texas style home cooking of his mother and grandmother.
1 pre-baked Graham Cracker Crust, Oreo Crust, or Shortbread Crust.
The Ingredients for the Filling will be 2C of your favorite Chocolate Chips, such as Milk Chocolate, Dark Chocolate or White Chocolate , or a combination of any of them.
1 C of any alternative chips such as Butterscotch, Toffee, Peanut Butter or Caramel.
1 C of your favorite chopped up Candy Bar.
1 1/2 C Sweetened Coconut Flakes. 1 1/2 C your favorite chopped Nuts.
To bind everything, Mix 1 can of Sweetened Condensed Milk with 1C of Dulce de Leche and a little bit of Sea Salt, or 2 cans of Sweetened Condensed Milk if you can't find Dulce de Leche.
In a Large Mixing Bowl:
Mix together all of the ingredients until everything is coated well with the milk and pour into the crust.
Pat down the top of the pie to make it even and fill in any holes.
Tap the Pie Pan to settle the mixture.
Bake for 25 minutes at 350 degrees.
Cool completely before serving.
Enjoy!
Peace in the Kitchen!
This recipe is very vague as is the original from Hill Country Chicken in New York City.
I saw a story about the restaurant with a brief description of the pie. It sounded interesting to me.
I tried to find the recipe and was unsuccessful so I wrote to the restaurant and received a response from
Alexis Lenhart.
She gave me a brief description of the preparation of the pie. Apparently there really isn't a "recipe", but here's the suggested ingredients and quantities:
The recipe was inspired by the Restaurant's Founder's childhood memory and his passion for the Texas style home cooking of his mother and grandmother.
1 pre-baked Graham Cracker Crust, Oreo Crust, or Shortbread Crust.
The Ingredients for the Filling will be 2C of your favorite Chocolate Chips, such as Milk Chocolate, Dark Chocolate or White Chocolate , or a combination of any of them.
1 C of any alternative chips such as Butterscotch, Toffee, Peanut Butter or Caramel.
1 C of your favorite chopped up Candy Bar.
1 1/2 C Sweetened Coconut Flakes. 1 1/2 C your favorite chopped Nuts.
To bind everything, Mix 1 can of Sweetened Condensed Milk with 1C of Dulce de Leche and a little bit of Sea Salt, or 2 cans of Sweetened Condensed Milk if you can't find Dulce de Leche.
In a Large Mixing Bowl:
Mix together all of the ingredients until everything is coated well with the milk and pour into the crust.
Pat down the top of the pie to make it even and fill in any holes.
Tap the Pie Pan to settle the mixture.
Bake for 25 minutes at 350 degrees.
Cool completely before serving.
Enjoy!
Peace in the Kitchen!
Cauliflower Parmesan Soup
I could dedicate an entire section of the blog to Soup.
This is one of my favorites.
1 head of Cauliflower, broken into chunks
2 Shallots, chopped
1 1/2 C Heavy Cream
1 1/2 C Vegetarian Broth ( I use a Vegetarian Chicken Broth)
3/4 C Parmesan Cheese
2 TBS Lemon Juice
2 TBS Honey
1 TBS Sea Salt
1 tsp Ground Black Pepper
Place Cauliflower, Shallots, Cream and Broth in a Soup Pot and bring to a boil.
Reduce to simmer and cook until cauliflower is tender.
Transfer to a blender or use an immersion blender and puree until smooth.
While blending, add Parmesan and continue until smooth.
Add Lemon Juice, Honey, Salt and Pepper.
Serve with Croutons or Toasted Country French Bread slices.
Enjoy!
Peace in the Kitchen!
This is one of my favorites.
1 head of Cauliflower, broken into chunks
2 Shallots, chopped
1 1/2 C Heavy Cream
1 1/2 C Vegetarian Broth ( I use a Vegetarian Chicken Broth)
3/4 C Parmesan Cheese
2 TBS Lemon Juice
2 TBS Honey
1 TBS Sea Salt
1 tsp Ground Black Pepper
Place Cauliflower, Shallots, Cream and Broth in a Soup Pot and bring to a boil.
Reduce to simmer and cook until cauliflower is tender.
Transfer to a blender or use an immersion blender and puree until smooth.
While blending, add Parmesan and continue until smooth.
Add Lemon Juice, Honey, Salt and Pepper.
Serve with Croutons or Toasted Country French Bread slices.
Enjoy!
Peace in the Kitchen!
Crock Pot Mexican Casserole
Slow Cooker Mexican Casserole:
1 - 28 ounce Crushed Tomatoes , with juice
14 1/2 ounces of your favorite Salsa ( we all have our favorites in Texas)
1 - 6 ounce can of Tomato Paste
2 - 15 ounce cans of Black Beans, rinsed and drained
1 - 15 1/4 ounce can of Corn, drained
2 - 4 ounce cans of Green Chiles, drained
1 tsp Cumin
1 tsp Adobo or Garlic Powder ( I use Adobo)
10" Tortillas to layer in the slow cooker
Shredded Cheddar Cheese for Garnish.
Combine Tomatoes, Salsa, Tomato Paste, Beans, Corn, Green Chiles, Cumin and Adobo Powder in a large bowl.
Mix well
Place 1 C of the mixture in the bottom of the Slow Cooker
Top with a Tortilla
Spread with 1/3 of the remaining mixture
Repeat until all of the mixture is used.
Cook on Low - 5 Hours.
Serve topped with Shredded Cheddar Cheese.
Enjoy!
Peace in the Kitchen!
1 - 28 ounce Crushed Tomatoes , with juice
14 1/2 ounces of your favorite Salsa ( we all have our favorites in Texas)
1 - 6 ounce can of Tomato Paste
2 - 15 ounce cans of Black Beans, rinsed and drained
1 - 15 1/4 ounce can of Corn, drained
2 - 4 ounce cans of Green Chiles, drained
1 tsp Cumin
1 tsp Adobo or Garlic Powder ( I use Adobo)
10" Tortillas to layer in the slow cooker
Shredded Cheddar Cheese for Garnish.
Combine Tomatoes, Salsa, Tomato Paste, Beans, Corn, Green Chiles, Cumin and Adobo Powder in a large bowl.
Mix well
Place 1 C of the mixture in the bottom of the Slow Cooker
Top with a Tortilla
Spread with 1/3 of the remaining mixture
Repeat until all of the mixture is used.
Cook on Low - 5 Hours.
Serve topped with Shredded Cheddar Cheese.
Enjoy!
Peace in the Kitchen!
Pineapple Angel Food Cake
This is such a simple recipe.
1 box of Angel Food Cake Mix
1 large can of Crushed Pineapple, undrained
And that's it... nothing else that the recipe calls for on the box!
Mix ingredients together in a deep bowl.
Pour into a Bundt Pan and bake at 350 degrees for 25 - 30 minutes.
Or, bake in a 9x13 pan and bake as directed on the box for the pan size.
Icing:
One container of Cool Whip
1 small can of crushed pineapple, drained
1 envelope of French Vanilla Pudding Mix
Cool the cake completely and frost it.
Refrigerate overnight before serviing.
Enjoy!
Peace in the Kitchen!
1 box of Angel Food Cake Mix
1 large can of Crushed Pineapple, undrained
And that's it... nothing else that the recipe calls for on the box!
Mix ingredients together in a deep bowl.
Pour into a Bundt Pan and bake at 350 degrees for 25 - 30 minutes.
Or, bake in a 9x13 pan and bake as directed on the box for the pan size.
Icing:
One container of Cool Whip
1 small can of crushed pineapple, drained
1 envelope of French Vanilla Pudding Mix
Cool the cake completely and frost it.
Refrigerate overnight before serviing.
Enjoy!
Peace in the Kitchen!
Tuesday, December 25, 2012
Lemon Pie
This one can probably be traced back to the Mennonites or the Amish.
It's very basic and includes the lemon and the peeling!
Preheat the oven to 425 degrees
2 Lemons
1 3/4 C sugar
4 eggs
1/4 tsp salt
1 - 9" double pie crust, unbaked
In a large saucepan of boiling water:
Blanch the Lemons for only 30 seconds, drain them, rinse them under cold water and trim the ends.
Slice them crosswise into paper thin slices, removing the seeds as you go.
In a bowl, cover the slices with the sugar and let stand ( stirring once after 1 hour), for 8 hours or overnight.
Remove the slices from the sugar and place them in the pie shell.
Add eggs and salt to the sugar from the Lemons and whisk the mixture well.
Pour this mixture over the Lemons.
Cover with the top crust, slit vents with a small knife and bake 25 minutes at 425 degrees and then reduce the temperature to 350 degrees and continue to bake for 20 - 25 minutes more.
Enjoy!
Peace in the Kitchen!
It's very basic and includes the lemon and the peeling!
Preheat the oven to 425 degrees
2 Lemons
1 3/4 C sugar
4 eggs
1/4 tsp salt
1 - 9" double pie crust, unbaked
In a large saucepan of boiling water:
Blanch the Lemons for only 30 seconds, drain them, rinse them under cold water and trim the ends.
Slice them crosswise into paper thin slices, removing the seeds as you go.
In a bowl, cover the slices with the sugar and let stand ( stirring once after 1 hour), for 8 hours or overnight.
Remove the slices from the sugar and place them in the pie shell.
Add eggs and salt to the sugar from the Lemons and whisk the mixture well.
Pour this mixture over the Lemons.
Cover with the top crust, slit vents with a small knife and bake 25 minutes at 425 degrees and then reduce the temperature to 350 degrees and continue to bake for 20 - 25 minutes more.
Enjoy!
Peace in the Kitchen!
Potato - Cheese Croquettes
We first tasted these at a friends Wine Tasting Party as an hors d'oeuvre.
3 C Frozen Hash Browns, thawed
1 C Shredded Swiss Cheese
1 - 10 ounce can of Potato Soup
2 Eggs
3 TBS Flour
1/2 tsp Ground Black Pepper
1 1/4 C Seasoned Bread Crumbs
Vegetable Oil for frying
Combine Potatoes, Cheese, Soup, Eggs, Flour and Pepper in a bowl.
Shape 1/4 C of the mixture into balls and roll them in the Bread Crumbs.
Fry in heated oil in a deep Cast Iron Skillet or a Dutch Oven until golden brown, about 5 minutes.
Transfer to paper towels for draining.
Yields 16-18
Enjoy!
Peace in the Kitchen!
3 C Frozen Hash Browns, thawed
1 C Shredded Swiss Cheese
1 - 10 ounce can of Potato Soup
2 Eggs
3 TBS Flour
1/2 tsp Ground Black Pepper
1 1/4 C Seasoned Bread Crumbs
Vegetable Oil for frying
Combine Potatoes, Cheese, Soup, Eggs, Flour and Pepper in a bowl.
Shape 1/4 C of the mixture into balls and roll them in the Bread Crumbs.
Fry in heated oil in a deep Cast Iron Skillet or a Dutch Oven until golden brown, about 5 minutes.
Transfer to paper towels for draining.
Yields 16-18
Enjoy!
Peace in the Kitchen!
Holiday Bourbon Balls ! Irish Whiskey or Rum
This one packs a punch ...... Oh, why not!
I would also make these with Irish Whiskey or Rum.
Make at least a week in advance so the Bourbon has a chance to...... mellow!
They're No Bake so they are less time consuming.
3 C crushed Vanilla Wafers.
1 C finely chopped Pecans ...... roasted if you prefer and have the time.
1 C Powdered Sugar
1 1/2 TBS Cocoa Powder .... You know what I say about the Cocoa Powder, don't skimp on this ingredient, nothing but the best. I now use Hershey's Special Dark.
2 TBS Lyle's Golden Syrup
1/2 C Irish Whiskey ... again, the best you can afford.
Powdered Sugar for rolling the cookies at the end.
Combine, in a medium bowl:
Wafers
Pecans
Powdered Sugar
Cocoa Powder
Stir in the Lyle's Golden Syrup and Irish Whiskey
Use a small cookie scoop to form 1" balls.
Roll them in Powdered Sugar
Enjoy!
Peace in the Kitchen!
I would also make these with Irish Whiskey or Rum.
Make at least a week in advance so the Bourbon has a chance to...... mellow!
They're No Bake so they are less time consuming.
3 C crushed Vanilla Wafers.
1 C finely chopped Pecans ...... roasted if you prefer and have the time.
1 C Powdered Sugar
1 1/2 TBS Cocoa Powder .... You know what I say about the Cocoa Powder, don't skimp on this ingredient, nothing but the best. I now use Hershey's Special Dark.
2 TBS Lyle's Golden Syrup
1/2 C Irish Whiskey ... again, the best you can afford.
Powdered Sugar for rolling the cookies at the end.
Combine, in a medium bowl:
Wafers
Pecans
Powdered Sugar
Cocoa Powder
Stir in the Lyle's Golden Syrup and Irish Whiskey
Use a small cookie scoop to form 1" balls.
Roll them in Powdered Sugar
Enjoy!
Peace in the Kitchen!
Christmas Ribbon Salad !
This was always served at our Christmas Dinner when I was a child, and that was ages ago!
2 - 16 ounce cans of pitted Dark Sweet Cherries, drain and reserve the juice.
2- 3 ounce package Cherry Jello
1 envelope of unflavored Gelatin
2 C Boiling Water
1/3 C Sugar
1/2 C Port Wine
1/4 C Lemon Juice
1 - 8 ounce package of Cream Cheese, softened
1/2 C Toasted and Chopped Pecans.
Stir together the Jello and the Gelatin and 2 C Boiling Water until dissolved.
Stir in 1 C of the reserved juice from the cherries,sugar,wine and lemon juice.
Stir in Cherries.
Pour 1/2 of the Gelatin mixture into a lightly greased 10 C ring mold or Bundt Pan.
Chill for 2 hours or until set.
Stir together remaining Gelatin mixture, Cream Cheese and Pecans and blend well.
Pour this mixture over the slightly set Gelatin mixture in the mold.
Chill 6 hours or until firm.
Release from the mold onto a serving plate.
Garnish with Whipped Cream and Fresh Cranberries.
Enjoy!
Peace in the Kitchen!
Christmas 2012
It seems that there's never enough time to accomplish everything that we plan to do for the Holidays.
Before you know it, time is up!
This was my first Holiday with a blog and I'm sure I missed posting so many Holiday Recipes.
I hope to add more today, Christmas Day, 2012.
I'm not sure who follows this blog, but I hope you all had a Very Merry Christmas.
Peace to all in the coming year!
Before you know it, time is up!
This was my first Holiday with a blog and I'm sure I missed posting so many Holiday Recipes.
I hope to add more today, Christmas Day, 2012.
I'm not sure who follows this blog, but I hope you all had a Very Merry Christmas.
Peace to all in the coming year!
Monday, December 24, 2012
Squash Cornbread Muffins!
This is another one of Roger's Recipes that he shared with me from his hometown in Alabama.
It is another Best of the Best Recipe!
400 degree oven
makes 18 muffins
In my hand written recipe book, next to this recipe I wrote .... WOW!
2 boxes of Jiffy Corn Muffin mix, (3 C)
2 cans of Yellow Squash , drained ( I know... canned squash? Yes!
1 1/2 sticks of Butter
3 eggs, beaten
1 1/2 - 8 ounce bags of Natural Crumbles 3 Cheese Mix. ( save some for the tops of the muffins)
1 bag of Season Blend ( peppers,onions and celery) only use 1/2 of the bag.
2/3 C Milk
Place both packages of Jiffy Mix in a large bowl.
In a skillet:
melt 1/2 stick of Butter
Add Season Blend and cook until tender.
Add remaining butter and melt it.
In the Jiffy Mix bowl:
Add eggs and mix well.
Add Season Blend Mixture and Cheese & blend well.
Add Milk and blend.
Squeeze the Squash in your hands to drain the liquid and mash it.
Add the Squash to the mix.
Spray a muffin tin with vegetable spray.
Fill the cups and top with some cheese.
Bake at 400 degrees for 20-25 minutes, the top should be golden brown.
Enjoy!
Peace in the Kitchen!
It is another Best of the Best Recipe!
400 degree oven
makes 18 muffins
In my hand written recipe book, next to this recipe I wrote .... WOW!
2 boxes of Jiffy Corn Muffin mix, (3 C)
2 cans of Yellow Squash , drained ( I know... canned squash? Yes!
1 1/2 sticks of Butter
3 eggs, beaten
1 1/2 - 8 ounce bags of Natural Crumbles 3 Cheese Mix. ( save some for the tops of the muffins)
1 bag of Season Blend ( peppers,onions and celery) only use 1/2 of the bag.
2/3 C Milk
Place both packages of Jiffy Mix in a large bowl.
In a skillet:
melt 1/2 stick of Butter
Add Season Blend and cook until tender.
Add remaining butter and melt it.
In the Jiffy Mix bowl:
Add eggs and mix well.
Add Season Blend Mixture and Cheese & blend well.
Add Milk and blend.
Squeeze the Squash in your hands to drain the liquid and mash it.
Add the Squash to the mix.
Spray a muffin tin with vegetable spray.
Fill the cups and top with some cheese.
Bake at 400 degrees for 20-25 minutes, the top should be golden brown.
Enjoy!
Peace in the Kitchen!
Squash A-La- Bama !
Dallas, Texas 2002
I've always said that I could write a cookbook about Corn recipes. I could also write one about Squash.
This is one of my Best of the Best Recipes.
It was shared with me by my very close friend Roger.
Roger was raised in Alabama and this recipe comes from one of his family friends.
We deemed it A-La Bama.... because I have such a connection to France and French Cuisine and Roger and the recipe are both from Alabama...... !
Squash A-La-Bama!
1 LB. Yellow Summer Squash ( about 3 medium)
4 TBS stick of Butter, melted
1 Egg, beaten
1/2 C Mayonnaise
2 TBS chopped Onion
2 TBS chopped Green Pepper
2TBS chopped Celery
1 small jar of Pimientos
2 C grated Cheddar Cheese ( hold 1 C for the topping)
1/2 Sleeve of Saltine Crackers, crushed
Or: I have created it with a 10 oz. package of Birdseye Frozen Season Blend ( Onion,Peppers and Celery) and omit the pimientos.
Slice, boil and drain the Squash.
Mix all other ingredients with the Squash.
Bake in a 2 QT. buttered Casserole Dish, uncovered. No Vegetable Spray for this one.
350 degrees for 30 minutes.
Cover the top with the 1 cup of cheese and return for 5 minutes, uncovered.
Enjoy!
Peace in the Kitchen!
I've always said that I could write a cookbook about Corn recipes. I could also write one about Squash.
This is one of my Best of the Best Recipes.
It was shared with me by my very close friend Roger.
Roger was raised in Alabama and this recipe comes from one of his family friends.
We deemed it A-La Bama.... because I have such a connection to France and French Cuisine and Roger and the recipe are both from Alabama...... !
Squash A-La-Bama!
1 LB. Yellow Summer Squash ( about 3 medium)
4 TBS stick of Butter, melted
1 Egg, beaten
1/2 C Mayonnaise
2 TBS chopped Onion
2 TBS chopped Green Pepper
2TBS chopped Celery
1 small jar of Pimientos
2 C grated Cheddar Cheese ( hold 1 C for the topping)
1/2 Sleeve of Saltine Crackers, crushed
Or: I have created it with a 10 oz. package of Birdseye Frozen Season Blend ( Onion,Peppers and Celery) and omit the pimientos.
Slice, boil and drain the Squash.
Mix all other ingredients with the Squash.
Bake in a 2 QT. buttered Casserole Dish, uncovered. No Vegetable Spray for this one.
350 degrees for 30 minutes.
Cover the top with the 1 cup of cheese and return for 5 minutes, uncovered.
Enjoy!
Peace in the Kitchen!
Dan Dan's Chile Con Queso
Christmas 2012!
I'm paying homage to some of my favorite people.
Dan Dan was Taylor Mosher's Grandmother, she was one of my favorite people in the world!
This recipe has a Texas history, too complicated to blog about, but it's a family story!
This recipe was a family staple whenever we visited Dan Dan!
You can tell it's a family recipe by the way it's written.
It's absolutely one of my Best of the Best recipes.
Here it is in it's original format!
Saute an onion in 2 TBS oil.
Add 1/4 C. water, a couple of cloves, minced garlic, 1 large can of diced green chiles.
Cook 1 minute to soften the garlic & chiles.
Add a couple of small chopped tomatoes.
Grate a package of Jack Cheese.
Melt it into the mixture, stirring constantly.
Just before serving, add a little canned milk, don't boil!
Serve with your favorite Tortilla Chips.
Enjoy!
Peace in the Kitchen!
I'm paying homage to some of my favorite people.
Dan Dan was Taylor Mosher's Grandmother, she was one of my favorite people in the world!
This recipe has a Texas history, too complicated to blog about, but it's a family story!
This recipe was a family staple whenever we visited Dan Dan!
You can tell it's a family recipe by the way it's written.
It's absolutely one of my Best of the Best recipes.
Here it is in it's original format!
Saute an onion in 2 TBS oil.
Add 1/4 C. water, a couple of cloves, minced garlic, 1 large can of diced green chiles.
Cook 1 minute to soften the garlic & chiles.
Add a couple of small chopped tomatoes.
Grate a package of Jack Cheese.
Melt it into the mixture, stirring constantly.
Just before serving, add a little canned milk, don't boil!
Serve with your favorite Tortilla Chips.
Enjoy!
Peace in the Kitchen!
Marie Gallagher's Curried Fruit Casserole, Palatine, Illinois, 1977
Christmas Eve, 2012!
Today I pay homage to a dear family friend, Marie Gallagher. She recently celebrated her 90th birthday.
I became friends with the Gallagher family in the early 70's.
Marie used to make this casserole and I loved it. She shared this recipe with me in 1977.
It's in my book of recipes that I started in Steamboat Springs, Colorado in 1974, when Jay Gallagher and I lived there.
Marie Gallagher's Curried Fruit Casserole, Palatine, Illinois, 1977.
1- 15 oz. can of Pears, sliced
1- 15 oz. can of Peaches, sliced
1- 15 oz. can of Apricots
1- 15 oz. can of Chunked Pineapple
1 small jar of Maraschino Cherries
1 tsp Curry Powder
1 tsp Cinnamon
3/4 C Brown Sugar
1/3 C Melted Butter
Butter for greasing the pan
Drain all fruit, arrange lightly in a buttered casserole dish
Mix together, Curry,Brown Sugar and Melted Butter & pour over the fruit.
Bake at 350 degrees for 1 hour. It can bake for 2-3 hours without harm
Thank you Marie, I know you celebrated a wonderful 90th birthday, with all of the kids!
I wish I could have been there!
And thank you for sharing this delicious recipe!
Enjoy!
Peace in the Kitchen!
Today I pay homage to a dear family friend, Marie Gallagher. She recently celebrated her 90th birthday.
I became friends with the Gallagher family in the early 70's.
Marie used to make this casserole and I loved it. She shared this recipe with me in 1977.
It's in my book of recipes that I started in Steamboat Springs, Colorado in 1974, when Jay Gallagher and I lived there.
Marie Gallagher's Curried Fruit Casserole, Palatine, Illinois, 1977.
1- 15 oz. can of Pears, sliced
1- 15 oz. can of Peaches, sliced
1- 15 oz. can of Apricots
1- 15 oz. can of Chunked Pineapple
1 small jar of Maraschino Cherries
1 tsp Curry Powder
1 tsp Cinnamon
3/4 C Brown Sugar
1/3 C Melted Butter
Butter for greasing the pan
Drain all fruit, arrange lightly in a buttered casserole dish
Mix together, Curry,Brown Sugar and Melted Butter & pour over the fruit.
Bake at 350 degrees for 1 hour. It can bake for 2-3 hours without harm
Thank you Marie, I know you celebrated a wonderful 90th birthday, with all of the kids!
I wish I could have been there!
And thank you for sharing this delicious recipe!
Enjoy!
Peace in the Kitchen!
Pecan Sandies
One of my favorite cookies are Pecan Sandies. I think anything that has Pecans in it could be considered a favorite of mine.
1/2C Butter
1/2 C Brown Sugar
1/2 C Sugar
1 Egg, lightly beaten
1 1/2C Flour
1 1/2 tsp Vanilla
1 1/2 C chopped Pecans
Confectioner's Sugar
Microwave the Butter in a bowl large enough to hold the remaining ingredients.
To the Butter, add:
Brown Sugar
Sugar
Egg
Flour
Vanilla
Mix well and add Pecans
Use a small cookie scoop and drop dough 2" apart onto a cookie sheet and bake at 350 degrees for 8-10 minutes.
Remove Pan from Oven.
Transfer Cookies to a Cooling Rack over the Sheet Pan, Roll in Confectioner's Sugar and allow to cool completely.
Enjoy!
Peace in the Kitchen!
Sunday, December 23, 2012
Brussels Sprouts with Cranberries and a Balsamic Reduction
Yes, it's Brussels with an S.
I recently discovered the correct spelling!
I'm making these for Christmas dinner.
3 lbs. of Brussels Sprouts
1/2 C Olive Oil
1 C dried Cranberries
Salt and Pepper
Trim the sprouts and cut the larger ones in half.
Arrange in a single layer in a Roasting Pan, drizzle with the oil.
Roast them for 30 minutes at 375 degrees.
Balsamic Reduction Syrup:
2 C Balsamic Vinegar:
Bring to a boil over medium low heat in a small saucepan
Cook for 10 - 20 minutes until it looks like a thick glaze
Remove to a bowl or a Salad Dressing Cruet
Cool completely
Drizzle the reduction over the sprouts, sprinkle on the Cranberries, Toss and Serve!
Enjoy!
Peace in the Kitchen!
I recently discovered the correct spelling!
I'm making these for Christmas dinner.
3 lbs. of Brussels Sprouts
1/2 C Olive Oil
1 C dried Cranberries
Salt and Pepper
Trim the sprouts and cut the larger ones in half.
Arrange in a single layer in a Roasting Pan, drizzle with the oil.
Roast them for 30 minutes at 375 degrees.
Balsamic Reduction Syrup:
2 C Balsamic Vinegar:
Bring to a boil over medium low heat in a small saucepan
Cook for 10 - 20 minutes until it looks like a thick glaze
Remove to a bowl or a Salad Dressing Cruet
Cool completely
Drizzle the reduction over the sprouts, sprinkle on the Cranberries, Toss and Serve!
Enjoy!
Peace in the Kitchen!
Monday, December 17, 2012
Tamale Cobbler / Regular and Vegetarian
Just because I'm Vegetarian doesn't mean I have to sacrifice a good recipe.
I transform many recipes to be Vegetarian.
This is a favorite, as well as a Vegetarian King Ranch Casserole.
Vegetarian Tamale Cobbler
1- 12 ounce package of Vegetarian Ground Beef, browned in a little vegetable oil. ( I use the brand, Quorn) ( Yves makes a good one too). 1 pound of ground beef for all you others! Just brown it.
1- 15oz. can of Black Beans, drained
1 - 15oz. can of Chili Beans, drained
1 can , 14 1/4 ounce Fiesta Style Corn or Mexi Corn, drained
1 jar, 30 ounces of your favorite Salsa , I prefer a chunky version.
1/2 tsp Cumin
1/2 tsp Chili Powder ( homemade recipe follows)
1/4 tsp garlic salt
1- 8oz. container of sour cream
1 C Shredded Mexican Style Cheese
1 box of corn muffin mix, prepared according to instructions, but not baked.
Homemade Chili Powder:
2 TBS Paprika
2 tsp Oregano
1 1/4 tsp Cumin
1 1/4 tsp Garlic Powder
1 1/4 tsp Cayenne Pepper
3/4 tsp Onion Powder
Make a bunch and store it in a jar in your Pantry! ( Texans always have it on hand)!
Combine Beef, Black Beans, Chili Beans, Corn, Salsa, Cumin, Chili Powder, Garlic Salt, Sour Cream and Cheese in a large bowl and mix well.
Pour into a greased 2 1/2 QT Casserole.
Evenly drop the prepared Muffin Mix by heaping tablespoons onto the mixture.
Bake at 375 degrees for 40 minutes. The top should be golden brown.
Enjoy!
Peace in the Kitchen!
1- 15oz. can of Black Beans, drained
1 - 15oz. can of Chili Beans, drained
1 can , 14 1/4 ounce Fiesta Style Corn or Mexi Corn, drained
1 jar, 30 ounces of your favorite Salsa , I prefer a chunky version.
1/2 tsp Cumin
1/2 tsp Chili Powder ( homemade recipe follows)
1/4 tsp garlic salt
1- 8oz. container of sour cream
1 C Shredded Mexican Style Cheese
1 box of corn muffin mix, prepared according to instructions, but not baked.
Homemade Chili Powder:
2 TBS Paprika
2 tsp Oregano
1 1/4 tsp Cumin
1 1/4 tsp Garlic Powder
1 1/4 tsp Cayenne Pepper
3/4 tsp Onion Powder
Make a bunch and store it in a jar in your Pantry! ( Texans always have it on hand)!
Combine Beef, Black Beans, Chili Beans, Corn, Salsa, Cumin, Chili Powder, Garlic Salt, Sour Cream and Cheese in a large bowl and mix well.
Pour into a greased 2 1/2 QT Casserole.
Evenly drop the prepared Muffin Mix by heaping tablespoons onto the mixture.
Bake at 375 degrees for 40 minutes. The top should be golden brown.
Enjoy!
Peace in the Kitchen!
Sweet Pepper Relish and Jalapeno Relish
Texans loves hot, spice, Tex-Mex, Jalapenos and Chutneys!
We love Salsa's of any kind.
We have stores dedicated to Salsa.
There are hundreds of varieties.
12 Red Bell Peppers , chopped
12 Green Bell Peppers, chopped
3 Large Onions, chopped
1 quart of white vinegar
2 C sugar
1 1/2 TBS salt
I add a few Jalapenos that are Julienned.
Place peppers in a saucepan and cover them with boiling water and let stand for 5 minutes.
Drain and repeat for 10 minutes.
Drain again
Add onions
In another pan, boil for 5 minutes:
Vinegar
Sugar
Salt
Add peppers and onion mixture to the vinegar and cook on medium heat until it boils again.
Store in canning jars in the refrigerator.
Jalapeno Relish:
This is another Best of the Best Recipes!
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!
We love Salsa's of any kind.
We have stores dedicated to Salsa.
There are hundreds of varieties.
12 Red Bell Peppers , chopped
12 Green Bell Peppers, chopped
3 Large Onions, chopped
1 quart of white vinegar
2 C sugar
1 1/2 TBS salt
I add a few Jalapenos that are Julienned.
Place peppers in a saucepan and cover them with boiling water and let stand for 5 minutes.
Drain and repeat for 10 minutes.
Drain again
Add onions
In another pan, boil for 5 minutes:
Vinegar
Sugar
Salt
Add peppers and onion mixture to the vinegar and cook on medium heat until it boils again.
Store in canning jars in the refrigerator.
Jalapeno Relish:
This is another Best of the Best Recipes!
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!
Imagine Peace!
Love Each Other
Be Kind
Say Your Prayers
Serve Others
Be Joyful
Tell The Truth
Have Faith
Give Thanks
Forgive
Be Patient
Imagine Peace!
Be Kind
Say Your Prayers
Serve Others
Be Joyful
Tell The Truth
Have Faith
Give Thanks
Forgive
Be Patient
Imagine Peace!
Sunday, December 16, 2012
Roasted Root Vegetables
Roasted Root Vegetables
Here's what you'll need:
Preheat the oven to 400 degree oven
1 - Large Roasting Pan
3 Sweet Potatoes, peeled and wedged
8-12 Slender Carrots, peeled, whole
8-12 Baby Turnips, peeled, whole
8-10 Fingerling Potatoes, cleaned, skins on, cut in half lengthwise
4 Large Parsnips, peeled, cut diagonally into 1" slices
3 Medium Onions, peeled and quartered
3-4 Large Beets, peeled and wedged
1 Whole Garlic head, cloves separated and un peeled
3 sprigs of Fresh Rosemary
Coarse Sea Salt, Freshly Ground Black Pepper
Olive Oil
Place all vegetables in the pan
Drizzle generously with Olive Oil, toss by hand to coat evenly
Season with salt and pepper
Bake 45 minutes to 1 hour (stir occasionally), until all the vegetables are tender
Enjoy!
Peace in the Kitchen!
Here's what you'll need:
Preheat the oven to 400 degree oven
1 - Large Roasting Pan
3 Sweet Potatoes, peeled and wedged
8-12 Slender Carrots, peeled, whole
8-12 Baby Turnips, peeled, whole
8-10 Fingerling Potatoes, cleaned, skins on, cut in half lengthwise
4 Large Parsnips, peeled, cut diagonally into 1" slices
3 Medium Onions, peeled and quartered
3-4 Large Beets, peeled and wedged
1 Whole Garlic head, cloves separated and un peeled
3 sprigs of Fresh Rosemary
Coarse Sea Salt, Freshly Ground Black Pepper
Olive Oil
Place all vegetables in the pan
Drizzle generously with Olive Oil, toss by hand to coat evenly
Season with salt and pepper
Bake 45 minutes to 1 hour (stir occasionally), until all the vegetables are tender
Enjoy!
Peace in the Kitchen!
Vegetable Casserole
Vegetable Casserole:
350 degree oven
6-8 quart Enamel Cast Iron Casserole
or, whatever covered oven proof pan you have that will hold all of the vegetables and broth.
2 onions,cut into wedges
3 carrots, roughly cut
3 stalks of celery,roughly cut
1 LB. Sweet Potatoes,( or Russet Potatoes if you absolutely do not eat Sweet Potatoes), roughly cut into cubes
2 pints of Vegetable Broth
2 garlic cloves, finely chopped
3 leeks, roughly sliced
1 1/2 C Pearl Barley
2 tsp dried sage
salt and pepper to taste
2 TBS coarsely chopped parsley for garnish
In the Casserole, on the stove:
Onions
Carrots
Celery
Sweet Potatoes
Vegetable Broth
Bring to a boil
Add :
Garlic
Leeks
Barley
Sage
Salt
Pepper
Cover and bake for 1 hour.
Serve with thick slices of Country French Bread and Butter.
Enjoy
Peace in the Kitchen!
Rum Coffee Cake
Rum Coffee Cake
Here's what you'll need:
Preheat the oven to 350 degrees
1 - Bundt Pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs. It's a foolproof release mix.
1 box of yellow cake mix
1 small box of Jello Instant Vanilla Pudding
4 eggs
1/2 C Dark Rum
1/2 C vegetable oil
1/2 C water
1 C chopped pecans ( you could use Walnuts, but..... we use Pecans in Texas)
Glaze:
1/4 C Dark Rum
1 stick of butter
1 C sugar
In a large bowl, combine:
Cake mix
Pudding mix
Rum
Eggs
Oil
Water
Pour batter into the pan.
Sprinkle the top with pecans
Bake 45 minutes
Just before the cake is done, prepare the glaze.
In a saucepan on medium high heat:
Butter
Sugar
Rum
constantly stirring until it comes to a soft rolling boil.
Remove from heat and set aside.
As soon a s the cake is done, pour on the glaze.
Let it stand for at least 2 hours so the glaze can seep into the cake.
Remove the cake onto a plate, invert again onto another plate with the glazed side up.
Enjoy!
Peace in the Kitchen!
Easy Morning Coffee Cake
Early Morning Coffee Cake:
Here's what you'll need:
Preheat the oven to 325 degrees
1 - 9" X 13" baking dish brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
1 box of yellow cake mix
8 ounces of sour cream
4 eggs
3/4C vegetable il
1 C packed brown sugar
1 TBS cinnamon
2 C powdered sugar
4 TBS heavy cream ( you could use whole milk, but heavy cream is..... decadent!
1 TBS vanilla ( I always say, don't hold back, use the good stuff)
In a large mixing bowl, whisk by hand:
Cake mix
eggs
oil
sour cream
Pour half the batter into the pan
In a small bowl, combine cinnamon and sugar.
Sprinkle over the batter
Carefully spread the other half of the batter over the top
Use a fork to swirl the batter.
Bake 40 minutes
Combine :
Powdered Sugar
Heavy Cream
Vanilla.
Ice the cake and cool for at least 15 minutes before serving.
Enjoy!
Peace in the kitchen!
Here's what you'll need:
Preheat the oven to 325 degrees
1 - 9" X 13" baking dish brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
1 box of yellow cake mix
8 ounces of sour cream
4 eggs
3/4C vegetable il
1 C packed brown sugar
1 TBS cinnamon
2 C powdered sugar
4 TBS heavy cream ( you could use whole milk, but heavy cream is..... decadent!
1 TBS vanilla ( I always say, don't hold back, use the good stuff)
In a large mixing bowl, whisk by hand:
Cake mix
eggs
oil
sour cream
Pour half the batter into the pan
In a small bowl, combine cinnamon and sugar.
Sprinkle over the batter
Carefully spread the other half of the batter over the top
Use a fork to swirl the batter.
Bake 40 minutes
Combine :
Powdered Sugar
Heavy Cream
Vanilla.
Ice the cake and cool for at least 15 minutes before serving.
Enjoy!
Peace in the kitchen!
Saturday, December 15, 2012
Stump De Noel !
I just baked in the most detailed Nordic Cake Pan I have ever baked in. It released perfectly because I use a Pan Release Recipe that I got when I took a Wilton Cake Decorating Class in 1990. I have used it since then and it never fails.
Mix together equal parts of:
Vegetable oil
Crisco
Flour
Mix well and store in a jar in the refrigerator.
Mix together equal parts of:
Vegetable oil
Crisco
Flour
Mix well and store in a jar in the refrigerator.
Thursday, December 13, 2012
Christmas Popovers
Since our recent trip to London has inspired our menu for Christmas dinner, I decided to make Christmas Popovers, this is my version of Yorkshire Pudding. Mine are made with butter and a bit of Vegetable Cooking spray to keep it Vegetarian. I don't use the typical drippings from the Beef or a bit of lard.
My wife is making a traditional English Roast Beef with Mashed Potatoes and Roasted Root Vegetables. I'll make a Tofurky Roast for the Vegetarians.
If you don't have a traditional Popover Pan.... well you need to get one!
Not really, you can actually bake these in a regular muffin pan....
However, I would recommend that you eventually get one if you really like these.
Herbed Christmas Popovers
Preheat the oven to 425 degrees.
These need to be baked in a hot oven and ..... no peeking!
2 C flour
1/4 C chopped fresh Rosemary
1 TBS salt
1 tsp fresh ground black pepper
1 tsp ground nutmeg
3 eggs
2 1/2 C whole milk
5 TBS butter, melted and will be divided
Melt the butter and set it aside
Sift the flour and whisk in the rosemary, salt, pepper and nutmeg
In a large bowle, whisk the eggs and milk together.
Gradually add the dry ingredients to the wet ingredients followed
by the addition of 3 TBS of melted butter. Do not over mix at this stage.
Brush the cups of a 12 C popover pan with the remaining melted butter and
add some cooking spray too.
At this stage you can pop the pan in the oven just to heat up the butter. Not long!
Fill the cups 3/4 full
Bake in a hot preheated oven at 425 degrees
Try not to peek
Serve right from the oven, so bake these 30 minutes just before
sitting down to enjoy your Christmas dinner.
Serve with butter and Gravy!
Remember, don't peek, it's an important step in making successful Popovers.
I'll post a picture when I make them!
Enjoy!
Peace in the Kitchen!
My wife is making a traditional English Roast Beef with Mashed Potatoes and Roasted Root Vegetables. I'll make a Tofurky Roast for the Vegetarians.
If you don't have a traditional Popover Pan.... well you need to get one!
Not really, you can actually bake these in a regular muffin pan....
However, I would recommend that you eventually get one if you really like these.
Herbed Christmas Popovers
Preheat the oven to 425 degrees.
These need to be baked in a hot oven and ..... no peeking!
2 C flour
1/4 C chopped fresh Rosemary
1 TBS salt
1 tsp fresh ground black pepper
1 tsp ground nutmeg
3 eggs
2 1/2 C whole milk
5 TBS butter, melted and will be divided
Melt the butter and set it aside
Sift the flour and whisk in the rosemary, salt, pepper and nutmeg
In a large bowle, whisk the eggs and milk together.
Gradually add the dry ingredients to the wet ingredients followed
by the addition of 3 TBS of melted butter. Do not over mix at this stage.
Brush the cups of a 12 C popover pan with the remaining melted butter and
add some cooking spray too.
At this stage you can pop the pan in the oven just to heat up the butter. Not long!
Fill the cups 3/4 full
Bake in a hot preheated oven at 425 degrees
Try not to peek
Serve right from the oven, so bake these 30 minutes just before
sitting down to enjoy your Christmas dinner.
Serve with butter and Gravy!
Remember, don't peek, it's an important step in making successful Popovers.
I'll post a picture when I make them!
Enjoy!
Peace in the Kitchen!
Sunday, December 9, 2012
Christmas in London!
I've been away from the blog for awhile while enjoying the sights, sounds and foods of Christmas in England!
I'll blog about the food when I get a chance.
There was a great feeling of Christmas in the air, everywhere we went from Birmingham to London to Windsor.
Charming Pubs where I imagined Charles Dickens enjoyed Figgy Pudding at Christmas!
He certainly drank a Pint in them!
The decorations were simple and the food was amazing!
The photographs are from Birmingham, London and Windsor. They are a collection of foods we ate at restaurants in London and Windsor, foods we saw at the Christmas Market in Birmingham and food I photographed at the Borough Market in London.
 |
| A Pub in Windsor |
 |
| Fortnum and Mason Christmas Window |
 |
| A Pub in Windsor |
 |
| Christmas in London |
 |
| A Pub in Windsor |
There was a great feeling of Christmas in the air, everywhere we went from Birmingham to London to Windsor.
Charming Pubs where I imagined Charles Dickens enjoyed Figgy Pudding at Christmas!
He certainly drank a Pint in them!
The decorations were simple and the food was amazing!
The photographs are from Birmingham, London and Windsor. They are a collection of foods we ate at restaurants in London and Windsor, foods we saw at the Christmas Market in Birmingham and food I photographed at the Borough Market in London.
 |
| A French Restaurant in London |
 |
| Treacle Tart , this was amazing! |
 |
| Borough Market, London |
 |
| Christmas Market in Birmingham |
 |
| The wonderful Food Stalls at Borough Market, London |
 |
| Breakfast at Marias in Borough Market, London |
 |
| Bubble & Squeak for Breakfast |
 |
| More of the Food Stalls at Borough Market |
 |
| Les Macarons ! British Style |
 |
| Inside a Cheese Shop at Borough Market |
 |
| Paella in Borough Market in London |
 |
| Christmas Market in Birmingham |
 |
| Dinner in Windsor |
 |
| Fortnum and Mason Christmas Windows |
 |
| Dinner in Windsor |
 |
| The Entrance to the Market in London |
Wednesday, November 28, 2012
Banana Pudding
Who would think that a recipe for Banana Pudding would be on a food blog!
I've had the fortunate opportunity to travel the world extensively and I've enjoyed trying new foods in every place I've visited. I've even visited a banana plantation on the island of St. Lucia.
In 1987, I had a friend that shared a family recipe for Banana Pudding.
It was the best Banana Pudding I had ever eaten in my life!
This is a Best of the Best recipe.
If you don't want to make the Pastry Cream on the stove, I've posted the link to my easy, delicious, carefree recipe at the end of the page.
I've never shared this one with anyone, until I started my blog, so I hope you try it.
Cream Cheese Filling:
1 can of Sweetened Condensed Milk
1 8oz. package of cream cheese, softened.
1/3 C fresh lemon juice
1 tsp vanilla
Custard:
3 eggs
3/4 C sugar
1 TBS flour
1 C whole milk
1 tsp vanilla
1 box of Vanilla Wafers
6 Bananas (sliced)
Beat cream cheese until creamy
Add condensed milk, lemon juice and vanilla, continue beating until well combined.
Refrigerate this mixture
Beat eggs, sift dry ingredients and add milk and vanilla.
Place in a double boiler and cook until thick, whisking constantly. This may take as long as 45 minutes on medium high heat.
In a plain glass bowl or a fancy trifle dish:
Begin with a layer of sliced bananas
A layer of Vanilla Wafers
A layer of Custard
All of the cream cheese mixture
A layer of sliced bananas
A layer of Vanilla Wafers
A final layer of Custard
Refrigerate and serve chilled!
Pastry Cream
Enjoy!
Peace in the Kitchen!
I've had the fortunate opportunity to travel the world extensively and I've enjoyed trying new foods in every place I've visited. I've even visited a banana plantation on the island of St. Lucia.
In 1987, I had a friend that shared a family recipe for Banana Pudding.
It was the best Banana Pudding I had ever eaten in my life!
This is a Best of the Best recipe.
If you don't want to make the Pastry Cream on the stove, I've posted the link to my easy, delicious, carefree recipe at the end of the page.
I've never shared this one with anyone, until I started my blog, so I hope you try it.
Cream Cheese Filling:
1 can of Sweetened Condensed Milk
1 8oz. package of cream cheese, softened.
1/3 C fresh lemon juice
1 tsp vanilla
Custard:
3 eggs
3/4 C sugar
1 TBS flour
1 C whole milk
1 tsp vanilla
1 box of Vanilla Wafers
6 Bananas (sliced)
Beat cream cheese until creamy
Add condensed milk, lemon juice and vanilla, continue beating until well combined.
Refrigerate this mixture
Beat eggs, sift dry ingredients and add milk and vanilla.
Place in a double boiler and cook until thick, whisking constantly. This may take as long as 45 minutes on medium high heat.
In a plain glass bowl or a fancy trifle dish:
Begin with a layer of sliced bananas
A layer of Vanilla Wafers
A layer of Custard
All of the cream cheese mixture
A layer of sliced bananas
A layer of Vanilla Wafers
A final layer of Custard
Refrigerate and serve chilled!
Pastry Cream
Enjoy!
Peace in the Kitchen!
Sweet Potato and Carrot Soup
In 1996 a French friend of ours, Jean - Michel, had a restaurant in Dallas. It was called Tramontana.
We loved this soup that he served.
He gave me the recipe.
Merci Beaucoup Jean Michel. Tu nous manques!
1 medium onion
7 large carrots,peeled, diced
3 medium sweet potatoes or yams, peeled, diced
dice them the same size
Vegetable or Chicken stock, enough to cover all ingredients.
to taste:
brown sugar or honey
ground ginger
ground clove
ground cinnamon
( I recommend 1 1/2 tsp of each to start) adjust according to personal taste.
1 TBS butter
1 C half and half
Chopped fresh chive for garnish
Saute the onion in the butter until clear.
Add carrots and sweet potatoes.
Cover with stock and simmer until soft.
When all is cooked to perfection, puree in the liquid with an immersion blender or in a blender.
Be careful when blending hot liquids in a blender. Blend in small portions.
Remove from heat .
Add half and half and spices, blend well.
Serve garnished with fresh chive.
Enjoy!
Peace in the Kitchen!
We loved this soup that he served.
He gave me the recipe.
Merci Beaucoup Jean Michel. Tu nous manques!
1 medium onion
7 large carrots,peeled, diced
3 medium sweet potatoes or yams, peeled, diced
dice them the same size
Vegetable or Chicken stock, enough to cover all ingredients.
to taste:
brown sugar or honey
ground ginger
ground clove
ground cinnamon
( I recommend 1 1/2 tsp of each to start) adjust according to personal taste.
1 TBS butter
1 C half and half
Chopped fresh chive for garnish
Saute the onion in the butter until clear.
Add carrots and sweet potatoes.
Cover with stock and simmer until soft.
When all is cooked to perfection, puree in the liquid with an immersion blender or in a blender.
Be careful when blending hot liquids in a blender. Blend in small portions.
Remove from heat .
Add half and half and spices, blend well.
Serve garnished with fresh chive.
Enjoy!
Peace in the Kitchen!
Tuesday, November 27, 2012
Pumpkin Muffcakes!
Here's a vintage recipe for a cross between a Muffin and a Cupcake.
I call it a Muffcake!
It's a frosted Muffin...... anyway, you get the idea.
I consider this to be a Best of the Best recipe
1 C Pecans, roasted. ( preheat the oven to 350 degrees and roast the nuts in a single layer on a baking sheet for 8 minutes, or until golden brown.
Cool completely and roughly chop.
1/2 stick butter, room temperature
1 C firmly packed brown sugar
1 egg
1 15oz. can pure pumpkin
1 tsp vanilla
2 C all purpose f;our
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 C chopped dates ( I know, you say you don't like dates, but this is a necessary ingredient and once you taste these, you'll agree)
Icing:
1 3oz. package of cream cheese room temperature
Zest of 1 orange
1 tsp of the orange juice
2 C powdered sugar
Spray a 12 cup muffin pan with a vegetable spray or grease with your preference. I use my pan release recipe posted earlier on the Blog.
In a Mixer with a paddle attachment:
Medium Speed
Cream the butter and brown sugar until well combined, about a minute.
Add the egg and continue for 1 minute more.
Add pumpkin and Vanilla and beat until combined.
Mix in the flour, baking soda, baking powder and salt.
By hand, stir in the dates and Pecans until well combined and the batter is moist.
The batter will be thick.
Spoon the batter into the muffin cups, filled just to the top.
Bake 20 minutes
Cool them in the pan for 10 minutes and then invert onto a cooling rack and cool completely( at least 30 minutes before frosting them)
Icing:
In a mixer on medium speed, with a paddle attachment
Beat cream cheese and orange juice about 30 seconds.
Gradually add powdered sugar 1/2 C at a time until incorporated well each time.
By hand, stir in the orange zest
Frost the muffins.
The icing will set after 45 minutes and you can wrap them individually in plastic wrap to store in the refrigerator, if you have any left!
Enjoy!
Peace in the Kitchen!
Mustard / Homemade / Hot
We love mustard:
Dijon
German
American
Hot
Sweet
Brown
Deli
Creole
English
Chinese
Flavored.......
......... and this homemade mustard from the Mennonites in Kansas!
This recipe makes about 2 1/2 cups.
4 TBS flour
8 TBS dry mustard
1 C boiling water
1 C sugar
1/2 C vinegar
1/2 tsp salt
1 tsp or more.... mustard seed to taste (some of the seeds can be crushed)
Mix flour and mustard
Stir in the boiling water
Add sugar,vinegar and salt
Add Mustard Seed
Mix well
Allow to cool completely and refrigerate before using.
Keep refrigerated in a jar!
Enjoy!
Peace in the Kitchen!
Dijon
German
American
Hot
Sweet
Brown
Deli
Creole
English
Chinese
Flavored.......
......... and this homemade mustard from the Mennonites in Kansas!
This recipe makes about 2 1/2 cups.
4 TBS flour
8 TBS dry mustard
1 C boiling water
1 C sugar
1/2 C vinegar
1/2 tsp salt
1 tsp or more.... mustard seed to taste (some of the seeds can be crushed)
Mix flour and mustard
Stir in the boiling water
Add sugar,vinegar and salt
Add Mustard Seed
Mix well
Allow to cool completely and refrigerate before using.
Keep refrigerated in a jar!
Enjoy!
Peace in the Kitchen!
Pineapple Upside Down Biscuits
Pineapple Upside Down Biscuits
This is an interesting recipe.
We love this individual sized version of Pineapple Upside Down Cake.
1 10 oz. can of crushed pineapple
1/2 C packed light brown sugar
1/4 C butter, room temperature (1/2 stick)
10 maraschino cherries
1 12oz. package of refrigerated buttermilk biscuits ( 10 count) ( too bad they don't make a 12 count since most muffin tins have 12 cups.) Or.... buy more, fill the tins, adjust the recipe and save the rest to make more. Maybe I should have adjusted the recipe for you.... Oh well!
Grease 10 cups of a muffin tin.
Or the 7 cup Cast Iron Biscuit pan.
You can also use a cast iron muffin pan.
Strain the pineapple and reserve the juice
Combine pineapple sugar and softened butter, mix well
Divide the mixture among the cups
Place a cherry in the center of each cup making sure it touches the bottom of the cup
Place 1 biscuit in each cup on top of the mixture
Spoon 1 tsp of pineapple juice over each biscuit
Bake 12 - 15 minutes at 400 degrees
Cool and invert the pan to release the biscuits.
This is one of those crazy American recipes that sounds odd, but interesting and tastes amazing.
You know the ones I'm talking about.
There's always someone in the family that volunteers to make a strange recipe for a family gathering and everyone ends up loving it and wanting the recipe......!
Well here's one of those "I gotta have the recipe", recipes!
Enjoy!
Peace in the Kitchen!
This is an interesting recipe.
We love this individual sized version of Pineapple Upside Down Cake.
1 10 oz. can of crushed pineapple
1/2 C packed light brown sugar
1/4 C butter, room temperature (1/2 stick)
10 maraschino cherries
1 12oz. package of refrigerated buttermilk biscuits ( 10 count) ( too bad they don't make a 12 count since most muffin tins have 12 cups.) Or.... buy more, fill the tins, adjust the recipe and save the rest to make more. Maybe I should have adjusted the recipe for you.... Oh well!
Grease 10 cups of a muffin tin.
Or the 7 cup Cast Iron Biscuit pan.
You can also use a cast iron muffin pan.
Strain the pineapple and reserve the juice
Combine pineapple sugar and softened butter, mix well
Divide the mixture among the cups
Place a cherry in the center of each cup making sure it touches the bottom of the cup
Place 1 biscuit in each cup on top of the mixture
Spoon 1 tsp of pineapple juice over each biscuit
Bake 12 - 15 minutes at 400 degrees
Cool and invert the pan to release the biscuits.
This is one of those crazy American recipes that sounds odd, but interesting and tastes amazing.
You know the ones I'm talking about.
There's always someone in the family that volunteers to make a strange recipe for a family gathering and everyone ends up loving it and wanting the recipe......!
Well here's one of those "I gotta have the recipe", recipes!
Enjoy!
Peace in the Kitchen!
Pastry Cream and Pistachio Cream Filling
This is the best and easiest pastry cream I've ever made.
My Favorite Pastry Cream:
It can be used for:
Cream Puffs
Icing the center of a layered cake
Strawberry Shortcake
Aebelskiver filling
Trifle
Eclairs
Pastry Cream Crepe Cake
Macaron Filling
This is definitely a Best of the Best recipe!
1 pint of Heavy Cream. (2 Cups)
1 pint of Vanilla Ice Cream (2 Cups), softened.
1 tsp vanilla extract
1 tsp almond extract
1 1/2 boxes of Instant French Vanilla Pudding (3.4 oz Boxes)
Combine ice cream and heavy cream in a mixer with a whisk attachment
Begin whipping on low speed.
Add vanilla and almond extract
Gradually add the pudding mix and combine well.
Refrigerate and use as needed.
Pistachio Cream Filling:
I posted a recipe for a Pistachio Torte and the filling is Pistachio Pastry Cream.
To make it, add 1 1/2 C of finely ground Unsalted Pistachios to this recipe. Fold them in by hand at the end of this recipe, after the Pudding is added and the Mixture is Creamy Smooth.
Enjoy!
Peace in the Kitchen!
Texas Caviar
This is definitely a Best of the Best Recipes from my archived files.
I love this recipe. There isn't a single flavor that overpowers another.
I dice each ingredient so they are the same size
1 can Pinto Beans, drained
1 can Black Beans, drained
1 can Corn, drained
1 medium onion, diced
1 can of chopped Black Olives, drained
1 Jalapeno, diced
1 (4oz. can) Chopped Green Chiles, drained
1 Green Pepper, diced
1 Red Pepper, diced
Dressing:
1/2 C Red Wine Vinegar
1/2 C Olive Oil
1/3 C sugar
1/2 tsp Adobo Seasoning, or Garlic Powder if you can't find Adobo
Mix dressing ingredients in a Mason Jar and shake until the sugar is dissolved
Mix all Caviar ingredients together with the dressing and refrigerate before serving.
Enjoy!
Peace in the Kitchen!
I love this recipe. There isn't a single flavor that overpowers another.
I dice each ingredient so they are the same size
1 can Pinto Beans, drained
1 can Black Beans, drained
1 can Corn, drained
1 medium onion, diced
1 can of chopped Black Olives, drained
1 Jalapeno, diced
1 (4oz. can) Chopped Green Chiles, drained
1 Green Pepper, diced
1 Red Pepper, diced
Dressing:
1/2 C Red Wine Vinegar
1/2 C Olive Oil
1/3 C sugar
1/2 tsp Adobo Seasoning, or Garlic Powder if you can't find Adobo
Mix dressing ingredients in a Mason Jar and shake until the sugar is dissolved
Mix all Caviar ingredients together with the dressing and refrigerate before serving.
Enjoy!
Peace in the Kitchen!
Monday, November 26, 2012
Texas Cranberry Margarita #1
What a great cocktail for a Texas Christmas Party!
Texas Cranberry Margarita #1
1/4 C fresh lime juice
1/4 C Triple Sec
1/2 C of your favorite Tequila ( I recommend the good stuff, don't save money here)
1/2 C Cranberry Juice ( the real stuff, not that cocktail mix)
Lime wedges
You'll need a cocktail shaker and some ice to prepare these.
You know, shaken, not stirred, like a good James Bond Martini.
Put some ice in the cocktail shaker and fill with the first four ingredients.
Put the top on and shake like crazy!
Pour into 4 glasses, either on the rocks or straight up!
Squeeze a lime wedge and toss one in each glass.
Happy Holidays Y'all!
Enjoy!
Peace in the Kitchen
Texas Cranberry Margarita #1
1/4 C fresh lime juice
1/4 C Triple Sec
1/2 C of your favorite Tequila ( I recommend the good stuff, don't save money here)
1/2 C Cranberry Juice ( the real stuff, not that cocktail mix)
Lime wedges
You'll need a cocktail shaker and some ice to prepare these.
You know, shaken, not stirred, like a good James Bond Martini.
Put some ice in the cocktail shaker and fill with the first four ingredients.
Put the top on and shake like crazy!
Pour into 4 glasses, either on the rocks or straight up!
Squeeze a lime wedge and toss one in each glass.
Happy Holidays Y'all!
Enjoy!
Peace in the Kitchen
Sunday, November 25, 2012
Tex-Mex Rice Casserole
I've spent the morning playing around with a new recipe.
My Mother always made what she called Spanish Rice, remember we lived in Michigan. Maybe it was a food trend when I was young. It just seems out of place on the menu as I look back at my childhood. But then we also ate a lot of Chinese Food too, maybe because of the movie, A Christmas Story!
Food trends have always fascinated me. Julia Child created the French food trend in America. The 60's loved Fondue and Health Food. I don't think Tex-Mex is a trend in Texas. It seems to be a staple in every kitchen here. We love our Tex-Mex cuisine! I've lived in Texas for 35 years, I still refer to Michigan as home, I'm not sure why, but I'm glad I had the opportunity in my lifetime to get to know Tex-Mex! I hope some of you reading this outside of Texas will embrace some of my Texas recipes............!
I don't remember my mother's Spanish Rice to be as spicy as I have grown to love Tex-Mex food.
This recipe is quite spicy and very....... Tex-Mex!
This recipe could easily be cut in half, it makes enough for a family gathering or a block party!
4 TBS vegetable oil ( I always say, cook with Vegetable oil, eat Olive Oil)
4 cloves of garlic, roughly chopped
2 stalks of celery, roughly chopped
1 large onion, chopped
2 C long grain white rice
2 C long grain brown rice
2- 14.5 oz. cans of diced tomatoes with juice
1- 10 oz. can Rotel Tomatoes with Chiles, with juice
1- 4oz. can diced green chile peppers.
1 tsp cumin
1/2 tsp cayenne pepper
1/4 tsp turmeric
1 tsp Adobo Seasoning
1 tsp salt
1/2 tsp black pepper
6 C vegetarian Chicken Broth ( the real stuff for the non Vegetarians) 2C water added just before covering with cheese and baking.
2C freshly grated Sharp Cheddar Cheese
2C Shredded Mexican Blend Cheese
Fresh Cilantro, chopped, for garnish
Pickled Jalapenos for garnish
Heat oil in a large ( 6 or 7 quart Cast Iron Casserole or Cast Iron Dutch Oven)
Saute onion, celery and garlic about 5 minutes, stirring constantly
Reduce heat to simmer , add rice, stir constantly for 5 minutes
Add tomatoes, Rotel and green chiles
Add all spices and seasoning and stir to combine well
Add broth and bring to a boil
Reduce to low heat, cover and simmer for 30 minutes, stirring occasionally
At this stage, I added an additional 2 C of water, stir well and then continue....
Top with Cheddar Cheese and bake at 375 for 15 minutes
After baking, remove from oven, top with Mexican Blend Cheese, cover
and allow the cheese to melt.
Serve in bowls topped with freshly chopped cilantro and pickled jalapenos.
I serve my Black Peppered Cheese Bread with it.
After tasting it, I think that it could easily be turned into a soup by adding water to individual servings, microwave it and serve topped with Tortilla Strips.
This is a large recipe. I just created a soup with the leftovers ( about 1/3 of it)
I added a 14.5 0z. can of diced tomatoes with the liquid, a 14.75 oz. can of creamed corn, water and milk.
I diced half of an onion and added that too.
It's very forgiving, you can make according to your own personal taste.
That's the way we do it in Texas!
Enjoy!
Peace in the Kitchen!
My Mother always made what she called Spanish Rice, remember we lived in Michigan. Maybe it was a food trend when I was young. It just seems out of place on the menu as I look back at my childhood. But then we also ate a lot of Chinese Food too, maybe because of the movie, A Christmas Story!
Food trends have always fascinated me. Julia Child created the French food trend in America. The 60's loved Fondue and Health Food. I don't think Tex-Mex is a trend in Texas. It seems to be a staple in every kitchen here. We love our Tex-Mex cuisine! I've lived in Texas for 35 years, I still refer to Michigan as home, I'm not sure why, but I'm glad I had the opportunity in my lifetime to get to know Tex-Mex! I hope some of you reading this outside of Texas will embrace some of my Texas recipes............!
I don't remember my mother's Spanish Rice to be as spicy as I have grown to love Tex-Mex food.
This recipe is quite spicy and very....... Tex-Mex!
This recipe could easily be cut in half, it makes enough for a family gathering or a block party!
4 TBS vegetable oil ( I always say, cook with Vegetable oil, eat Olive Oil)
4 cloves of garlic, roughly chopped
2 stalks of celery, roughly chopped
1 large onion, chopped
2 C long grain white rice
2 C long grain brown rice
2- 14.5 oz. cans of diced tomatoes with juice
1- 10 oz. can Rotel Tomatoes with Chiles, with juice
1- 4oz. can diced green chile peppers.
1 tsp cumin
1/2 tsp cayenne pepper
1/4 tsp turmeric
1 tsp Adobo Seasoning
1 tsp salt
1/2 tsp black pepper
6 C vegetarian Chicken Broth ( the real stuff for the non Vegetarians) 2C water added just before covering with cheese and baking.
2C freshly grated Sharp Cheddar Cheese
2C Shredded Mexican Blend Cheese
Fresh Cilantro, chopped, for garnish
Pickled Jalapenos for garnish
Heat oil in a large ( 6 or 7 quart Cast Iron Casserole or Cast Iron Dutch Oven)
Saute onion, celery and garlic about 5 minutes, stirring constantly
Reduce heat to simmer , add rice, stir constantly for 5 minutes
Add tomatoes, Rotel and green chiles
Add all spices and seasoning and stir to combine well
Add broth and bring to a boil
Reduce to low heat, cover and simmer for 30 minutes, stirring occasionally
At this stage, I added an additional 2 C of water, stir well and then continue....
Top with Cheddar Cheese and bake at 375 for 15 minutes
After baking, remove from oven, top with Mexican Blend Cheese, cover
and allow the cheese to melt.
Serve in bowls topped with freshly chopped cilantro and pickled jalapenos.
I serve my Black Peppered Cheese Bread with it.
After tasting it, I think that it could easily be turned into a soup by adding water to individual servings, microwave it and serve topped with Tortilla Strips.
This is a large recipe. I just created a soup with the leftovers ( about 1/3 of it)
I added a 14.5 0z. can of diced tomatoes with the liquid, a 14.75 oz. can of creamed corn, water and milk.
I diced half of an onion and added that too.
It's very forgiving, you can make according to your own personal taste.
That's the way we do it in Texas!
Enjoy!
Peace in the Kitchen!
Wednesday, November 21, 2012
Almond, Apricot Amaretto Bars
Almond, Apricot Amaretto Bars.
This is an original recipe based on another one that I make into a Sliced Log Cookie.
This is a No Bake Recipe.
The Log recipe made the finals two years ago in the Dallas Morning News/Central Market Holiday Cookie Contest.
1 - 12 ounce box of Vanilla Wafer cookies
1 - pound of Almonds, Roasted with Skins On. ( I roast them on a cookie sheet at 350 degrees for 10 minutes)
1 - pound of Dried Turkish Apricots
8 TBS Butter, melted
1 - 14 ounce can of Sweetened Condensed Milk
6 oz. of Semi Sweet Chocolate Chips. (I use Ghirardelli.)
6 oz. of Dark Chocolate Chips. (I use Ghirardelli bittersweet.)
1/3 C Amaretto
1/4 tsp Vanilla
Vegetable cooking spray
1 - 9 x13" Casserole Dish
Aluminum foil
Finely chop the Wafers in a Food Processor
Roughly chop the Almonds by hand.
Roughly chop the Apricots by hand.
In a large Stock Pot or 8 quart Bowl:
Mix the Wafers, Almonds and Apricots together by hand until well combined.
I use my hands for this step.
Whisk melted Butter and Condensed Milk together.
Stir in Amaretto and Vanilla.
Add this to the Cookie Mixture and combine well.
Press the mixture evenly into the Casserole Dish.
Cover with Foil and refrigerate 30 minutes.
Melt Semi Sweet Chocolate Chips in a Microwave and spread over the Cookie Mixture.
Refrigerate 15 minutes or until firm.
Melt Dark chocolate Chips in a Microwave and spread over the first layer of Chocolate.
Cover and refrigerate 15 minutes or until firm.
Cut into squares to serve.
Enjoy!
Peace in the Kitchen!
Skillet Cookies
Another vintage recipe that Aunt Faye made.
I use a cast iron skillet.
The next time I make them I will add photos.
Skillet Cookies
2 TBS butter
1 C chopped dates
2 eggs
1 C sugar
3 C Rice Krispies
1/2 C chopped nuts ( I'm in Texas now, so that means Pecans)!
Melt butter in the skillet on low heat.
Add dates,sugar & eggs.
Stir constantly for 5 minutes.
Cool slightly.
Stir in cereal & nuts.
Sprinkle a sheet of waxed paper with
confectioner's sugar.
Make a roll of the cookie mixture & roll in the paper.
Chill & slice.
Enjoy!
Peace in the Kitchen!
I use a cast iron skillet.
The next time I make them I will add photos.
Skillet Cookies
2 TBS butter
1 C chopped dates
2 eggs
1 C sugar
3 C Rice Krispies
1/2 C chopped nuts ( I'm in Texas now, so that means Pecans)!
Melt butter in the skillet on low heat.
Add dates,sugar & eggs.
Stir constantly for 5 minutes.
Stir in cereal & nuts.
Sprinkle a sheet of waxed paper with
confectioner's sugar.
Make a roll of the cookie mixture & roll in the paper.
Chill & slice.
Enjoy!
Peace in the Kitchen!
Sunday, November 18, 2012
Black Peppered Cheese Bread
I bought a new cast iron loaf pan this weekend and I decided that the first thing I would make in it is Black Peppered Cheese Bread.
I love bread, I love cheese and ......... I love freshly ground black pepper!
So....... Black Peppered Cheese Bread it is!
It tastes great.
I've decided to add jalapeno to the next batter.
We even toast it !
Another hint: If you have leftovers, cube the bread, bake it at 400 degrees for 15 minutes or until
golden brown and use the croutons for soup.
I have a recipe on the blog for Texas Onion Soup and these croutons are perfect for that soup.
2 C flour
1 tsp sugar
1 C shredded sharp cheddar cheese
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 C buttermilk
1/2 C butter, melted
2 eggs
In a bowl combine:
flour
sugar
cheese
sugar
baking powder
baking soda
salt
pepper
In a small bowl whisk together:
eggs, melted butter
milk
Add liquid ingredients to dry ingredients with a spoon,
just enough to wet all of the ingredients.
Pour the batter into a well buttered or vegetable oiled loaf pan.
Bake at 350 for 35 - 40 minutes.
Cool about 15 minutes before releasing the bread from the pan.
Enjoy!
Peace in the Kitchen!
I love bread, I love cheese and ......... I love freshly ground black pepper!
So....... Black Peppered Cheese Bread it is!
It tastes great.
I've decided to add jalapeno to the next batter.
We even toast it !
Another hint: If you have leftovers, cube the bread, bake it at 400 degrees for 15 minutes or until
golden brown and use the croutons for soup.
I have a recipe on the blog for Texas Onion Soup and these croutons are perfect for that soup.
2 C flour
1 tsp sugar
1 C shredded sharp cheddar cheese
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 C buttermilk
1/2 C butter, melted
2 eggs
In a bowl combine:
flour
sugar
cheese
sugar
baking powder
baking soda
salt
pepper
In a small bowl whisk together:
eggs, melted butter
milk
Add liquid ingredients to dry ingredients with a spoon,
just enough to wet all of the ingredients.
Pour the batter into a well buttered or vegetable oiled loaf pan.
Bake at 350 for 35 - 40 minutes.
Cool about 15 minutes before releasing the bread from the pan.
Enjoy!
Peace in the Kitchen!
