Wednesday, July 31, 2013

California Cuisine Continued!

The Outdoor Market

The Outdoor Market

Chicken Fajitas at the Outdoor Market

Grilled Potatoes at the Outdoor Market

Beet Salad

Vegetarian Sandwich

Hibiscus Tea

The Outdoor Market

Margaritas with Flambe Lemon Peel

Tuesday, July 30, 2013

California !

Here are a few more pictures of what we've experienced on the food scene!
For those that don't know us, we have a son that lives here. He has been so generous with his time to show us his life here!
We've seen Beverly Hills, Malibu, Venice Beach, Manhattan Beach and more.


Le Pain Quotidien

The Communal Table at Le Pain Quotidien/ Manhattan Beach

Vegan Nachos

Peace in the Kitchen!

Nobu, Malibu, California

We've had some amazing food on this trip including Nobu.
Here's just a sample:
looking at the beach from the Nobu Restaurant

Yamamomo, a Japanese Mountain Peach

Eggplant Maki Rolls

Artichoke and Leek Salad

Add caption


Peace in the Kitchen!

Saturday, July 27, 2013

Road Trip Food!

Here are a few pictures of some great food on our way to California.
Asian Salad served on Won Tons with a Honey Glazed Croissant.

Edamame served with a bowl of Soy Sauce and a bowl of Mixed Spices for Dipping.

Kix on 66 Diner on the Iconic Route 66 / Huevos Rancheros Breakfast

Aspen Pizza Restaurant in Flagstaff, Arizona

Friday, July 26, 2013

Road Trip

We stopped at a great place called Crush on our way to California.
We had Panini Sandwiches.
Mine was called The Hippy Sandwich, how appropriate for me to blog about it.

It was a grilled Panini Bread
 Hummus, Fresh Spinach Leaves, Avocado, Roasted Red Peppers and Caramelized Onions.

Not necessarily a recipe, but great food. It came with homemade chips that were thick and crunchy.

Looking forward to some great Hippy food in California too....
More to come!

Peace in the Kitchen!

Thursday, July 25, 2013

Hollywood, here we come!

I'll be away for awhile. We're taking a road trip to Hollywood, California.
I hope see gather some recipes along the way and post them.
Until then.......

Peace in the Kitchen!

Tuesday, July 23, 2013

Cheddar Biscuits............really easy!

I love Cheddar Biscuits slathered with butter!
Here's an easy recipe.

1 C flour
2 tsp baking powder
1/4 tsp cream of tartar
1/4 tsp granulated sugar
1/4 tsp salt
1/2 stick of butter, cubed (1/4C)
1 C shredded sharp cheddar cheese
1/3 C milk

Preheat oven to 450 degrees

In a bowl:
baking powder
Whisk well

Cut in butter until it resembles coarse crumbs ( use a pastry blender)
Fold in cheese
Stir in milk to form a dough

Knead the dough well on a floured board until smooth.
With your hands, pat and press  the dough into a 6 inch square
Cut the 6" square into 9 squares
Place on a baking sheet, ( sprayed with a vegetable cooking spray)

Bake for 10 - 12 minutes
The biscuits should be golden brown

Serve with plenty of butter!

Peace in the Kitchen!

Berry Cheesecake Bars

Berry Cheesecake Bars

Here's a simple dessert made with frozen mixed berries
Dole makes a 12 oz. bag that's perfect for this easy recipe.

1 1/2 C Graham Cracker Crumbs mixed with 1/2 Stick of Butter, melted and 2TBS of sugar
Press into a 9"X13" pan sprayed with a vegetable cooling spray
Refrigerate until the filling is made.

In a large bowl, mix together with an electric mixer:
4 (8oz.) packages of Cream Cheese
1/2 C  granulated Sugar

Thaw a 12 oz. package of mixed berries, and drain them.  Smash them with a fork ( have the berries thawed before beginning the recipe.)
Stir the berries into the cheese mixture

From 1 (8oz.) tub of thawed Whipped Topping , take out 2 cups and fold it into the cheese/fruit mixture.
Spoon the mixture into the pan and spread out evenly.

Refrigerate at least 4 hours...... longer if necessary.

Cut into bars to serve and top each bar with remaining Whipped Topping.

Peace in the Kitchen!

Ranch Vegetable Dip

I've posted many recipes for dips. I have quite a few favorites. Some are complicated and some are like this one, simple, easy and delicious.
Perfect to serve with a variety of vegetables comparable to the French Crudites.


 [kroo-di-teyFrench kry-dee-tey] 
noun used with a singular or plural verb French Cookery.
an appetizer consisting of a variety of raw vegetables, usually cut into strips or bite-size pieces, and served with a dip.

1/2 C Sour Cream
1/2 C bottles Ranch Dressing
1/4 C Mayonnaise
1/4 C grated Parmesan Cheese
2 TBS sliced Green Onions ( the entire Onion)

Mix together, refrigerate at least an hour before serving.

Peace in the Kitchen!

Saturday, July 20, 2013

Peanut Butter - Chocolate - Banana Cream Pie

This is a Kraft Recipe adapted from their Food and Family Magazine.

35 Vanilla Wafers, crushed
1/4 C  ( 1 1/2 stick ) Butter, melted
2 Medium Bananas, cut in half lengthwise and then quartered
2 Squares of Semi-Sweet Baking Chocolate, divided
1 TBS vanilla extract
1/2 C Creamy Peanut Butter
2 C milk
2 packages ( 4-serving size ea.) Vanilla Flavored Instant Pudding and Pie filling
2 C of Whipped Topping, thawed
2 TBS of chopped peanuts

Preheat the oven to 350 degrees

In a bowl, mix Wafers and butter,  until well blended
Press into a 9" pie plate and bake for 5 - 8 minutes or until golden brown
Cool completely and cover the crust evenly with the bananas
Create chocolate curls from 1/2 square of chocolate using a vegetable peeler, set aside
Place the remaining chocolate and peanut butter in a microwave safe bowl and heat until melted (about 1 minute) , stirring until smooth.
Stir in vanilla
Drizzle the chocolate over all of the bananas

In a medium bowl, combine pudding mix and milk
Whisk together about 2 minutes, until well incorporated
Fold in the whipped topping
Spread the mixture evenly over the bananas

Top the pie with the remaining whipped topping

Refrigerate at least 2 hours before serving

Top with chocolate curls and crushed peanuts to serve

Peace in the Kitchen!

Friday, July 19, 2013

English Crumpets

English Crumpets:

This recipe is adapted from Elaine Lemm from the British & Irish Food Guide

My wife and I go to a local place called Eatzi's every Saturday morning for fresh Crumpets.
I found this recipe so I can make them at home.


  • 1 1/2 C  milk, warmed but not boiling
  • 4 C  flour
  • 1 TBS dried yeast
  • 2 tsp. sugar
  • 1 1/2 C warm water 
  • 1 tsp. Salt
  • 1tsp .baking powder
  • Vegetable oil for cooking


  • Whisk together the milk, flour, yeast and sugar. 
  • Add half the water and beat into the batter.
  • Continue to add more water until the batter is thick and smooth.
  •  Stop adding water once it reaches the consistency of thick cream.
  •  Cover with plastic wrap and leave in a warm place until foaming - about 1 to 2 hours.
  • Whisk salt and baking powder into the batter.
  •  Heat a cast iron skillet on the stove on medium heat until hot.
  • With a paper towel,  oil the pan and  pastry rings  rings measuring 3"x 1 ½" approx. 
  • Place rings in the heated pan, add enough batter to fill just below the top of the ring.
  •  Cook for five minutes, there should be  holes on the surface. 
  • Remove the rings carefully with tongs.
  •  Flip the crumpet over and cook for another two – three minutes.
  • Repeat with the remaining batter. 
  • Cool them on a wire rack. Reheat in a toaster or under the grill before serving.
  •  Serve with  butter and jam.
  • NOTE: If the batter seeps from under the ring it is too thin, whisk in more flour.
  •  If the crumpet is heavy and without holes, the batter is too thick, add more water.
Peace in the Kitchen!

Thursday, July 18, 2013

Cast Iron Skillet / Salt Roasted, Stovetop Potatoes

2 Pounds of red, New Potatoes
2 C Kosher Salt
2 Tbs fresh Chopped Rosemary
1 TBS Olive Oil
Sour Cream for Service

Scrub Potatoes
Set aside
Pour Salt into a 12" Cast Iron Skillet or Dutch Oven, spread evenly
Heat on medium heat for 5 minutes
Sprinkle evenly with Rosemary

Add Potatoes, pressing lightly into the salt in a single layer
Cover and cook for 35 - 40 minutes or until fork tender
Remove skillet from heat and let stand covered for 5 minutes

Remove potatoes with tongs and brush off excess salt
Reserve the salt

Transfer potatoes to a serving platter
Drizzle with Olive oil

Cover with foil and let stand for 5 minutes

Serve salted with some of the reserved salt and Sour Cream

Store the salt in a sealed container , a canning jar with a lid that clamps works well.
Use as needed to salt other dishes

Peace in the Kitchen!

Wednesday, July 17, 2013

Dallas Morning News Taste Recipe ! July 17th / Oven Dried Tomatoes for Tomato Pesto

The entire section is dedicated to tomatoes.
There are many recipes and I decided to post this one for Oven Dried Tomatoes to make  Oven Dried Tomato Pesto.
This looks very interesting and something I would make.

First you have to oven dry the tomatoes.
This recipe is for small tomatoes, cherry tomatoes, or grape tomatoes.

Small oven dried tomatoes can be kept in the refrigerator in airtight bags or immersed in olive oil in glass jars. They can also be frozen for up to a year.

Preheat the oven to the lowest setting, such as warm.
Wash and dry the tomatoes. Cut them in half and place them cut side up on a perforated sheet pan or rack. I think a roasting pan with a perforated rack would be perfect.
Salt the tomatoes.
After 5 - 6 hours, turn off the oven, leaving the door closed, so the tomatoes dry further to the consistency of raisins.

Oven Dried Tomato Pesto:

1 C oven dried tomatoes, moistened with a little water if necessary.
3 cloves of garlic, chopped
1/2 C toasted whole almonds ( note to follow)
1/2 bunch of flat leaf parsley
1/2 C grated parmesan cheese
1/2 C vegetable oil
1 C of extra virgin olive oil plus some to cover the tomatoes.

In a food processor:
vegetable oil

Process until smooth, adding a few drops of warm water if necessary, this will simply help the processor.
Once the pesto is at the desired consistency, add olive oil quickly and process until relatively homogenous, not more than a few seconds. ( olive oil will turn bitter if over processed)

Pour into a container, cover and refrigerate.
It will separate , that's OK. Make sure there is a layer of olive oil on the top, adding if necessary.
The pesto will keep for a week.
Make about 3 cups.

Note: to toast the almonds, preheat the oven to 350 degrees. Place the almonds in a single layer on a baking sheet. Bake for about 5 minutes, until the nuts start to darken.

Ways to use oven dried tomatoes:
Toss into salad.
Mix them into a meat or vegetarian based bell pepper stuffing.
Mix with an Olive oil, garlic, rosemary saute to use as a sauce on Pasta and finish with fresh Ricotta Cheese.
Add to Potato Salad.
Chop and mix into burgers,( meat or vegetarian).
Add to stews or soups.
Add finely chopped to Gazpacho.

Peace in the Kitchen!

Tuesday, July 16, 2013

Amish Zucchini Patties

These patties are served hot with sour cream.

1/4 C flour
2 tsp baking powder
1 TBS salt
1 TBS corn meal
cold water
2 C shredded zucchini
1/2 C finely diced onion
sour cream for garnish

Mix together the first 5 ingredients in a medium bowl.
Add enough cold water to make a thick batter.
Mix in the zucchini and onion and mix well.
Drop by the tablespoon in a cast iron skillet with hot vegetable oil.
Flatten the patties lightly and brown them , turn them and continue to brown the other side.
Fry to a golden brown.

Serve with dollops of sour cream.

Peace in the Kitchen!

Amish Pumpkin Cream Cheese Muffins

Amish Pumpkin Cream Cheese Muffins:

I have to take some liberty with this recipe. It was very vague in the instructions.

It came from one of my vintage Amish cookbooks from the Mennonite Central Conference Sale in Kansas.

2 beaten eggs
1/2 C pumpkin
1/2 C milk
1/4 C vegetable oil
1 1/2 C flour
1/2 C sugar
3 tsp baking powder
1 1/4 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg

In a medium bowl, mix all of the ingredients well.

3 oz. cream cheese, softened
1 TBS sugar
1 TBS milk
Whisk well in a small bowl, creating a smooth topping

Grease the bottoms only of a 12 cup muffin tin or line them with paper liners.

Fill the cups 2/3 full of batter.
Put 1 tsp of the filling on top of the batter and swirl it with a knife.

Bake at 400 degrees for 20 - 22 minutes or until golden brown.

Peace in the Kitchen!

Amish Oatmeal Muffins

I'm going back to posting some Mennonite / Amish recipes.
This is a breakfast muffin eaten warm with home made butter.
We buy Amish butter at a bulk food store in Kansas.
We also make our own butter.

1 C quick oatmeal
1 C buttermilk
1/2 C brown sugar
1 egg
1/2 C vegetable oil
1 C flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

In a medium bowl, soak the oatmeal in buttermilk for 30 minutes.
Add egg and beat well.
Add sugar and mix.
Add oil.
Add flour sifted with baking powder, salt and baking soda.
mix the batter well.

Fill 12 greased cups of a muffin tin 2/3 full. ( spray them with a cooking spray, or butter them)
Bake at 400 degrees for 15 to 20 minutes.

Peace in the Kitchen!

Pineapple Upside Down Cake

I've had this recipe since 1974, it's a classic version of the Upside Down Cake.

3 tsp baking powder
1/3 C shortening
2/3 C sugar
2 eggs, separated
1/2 tsp vanilla
2/3 C water
1 1/2 C flour
1/3 tsp salt
4 TBS butter
1 C brown sugar
Pineapple Rings
Maraschino Cherries, for garnish

1 - 9" Cake Pan
Preheat the Oven to 375 degrees

Cream shortening, blend in sugar, beaten eggs and vanilla, in a stand mixer

Sift flour, baking powder and salt, in a small bowl. Add this alternately with water to the first mixture.
Mix well

Stiffly beat the egg whites and fold into the mixture.

Melt the butter in the Cake Pan, in the oven.
Remove and spread the brown sugar in the pan.

Place Pineapple Rings on top of the Brown Sugar.
Pour in the Batter.

Bake for 375 degrees for 30 minutes.
Cool completely in the pan.
Turn upside down onto a serving platter.
Garnish each ring with a cherry.

Peace in the Kitchen!

Dutch Babies with Ham, Dutch Babies in a Muffin Tin and Plain Dutch Babies in a Cast Iron Skillet

I received a recipe from my nephew for Miniature Dutch Babies made in a Muffin Tin.
The name was different and I did some research and found that it's a very common recipe. I'm not sure it's possible to locate the original creator of the recipe.
Before I post the recipe for the Muffin Tin Dutch Babies, I wanted to share a recipe that I've had in my collection of my Best of the Best recipes for Dutch Babies with Ham from 1979.
As a vegetarian, I now embrace the Miniature ones that are baked in a Muffin Tin and topped with any flavor of Jam, or simply serve the large ones with fruit or custard, or..... your favorite filling. I think that scrambled eggs and crumbled sausage would be good too.

Dutch Babies with Ham:

4 - 8" Pie Tins or foil cake pans ( serves 4 )
1 C Heavy Cream
1/2 tsp Salt
Powdered Sugar for Dusting
1 C cooked diced ham
Buttered Apples
8 tsp Flour
8 eggs
Butter and Flour
Lemon Wedges

In a bowl, combine:
Heavy Cream
Mix well
With a fork, blend in the eggs until all ingredients are well blended
(Based on the recipe following, you could mix the cream, flour, salt and eggs in a blender).

Butter and Flour the 4 Pie Tins

Arrange 1/4 C Ham in the bottom of each pan
Divide the batter evenly among the pans

Bake in a 450 degree pre heated oven for 15 - 20 minutes

Serve one to each person with Buttered Apples, Powdered Sugar and a Lemon Wedge

4 large apples, peeled, cored and sliced thin
Melt 4 TBS of Butter, add apples and cook until tender.
Sprinkle with 1/4 C sugar mixed with 1 tsp cinnamon.

 Dutch Babies in a Muffin Tin:

Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 12 C Muffin Tin sprayed with a Vegetable Cooking Spray or brushed generously with Melted Butter.

1 C milk
6 eggs
1 C flour
1/2 tsp salt
1 tsp vanilla
1/4 C butter, melted

Blend the first five ingredients together in a blender.
Slowly drizzle in the butter, continuing to blend until very smooth.

Fill the cups slightly less than half full.

Bake at 400 degrees for 15 minutes or until the tops are golden brown.
A crater will naturally form in the center.

To serve, fill the center with your favorite jam and dust with powdered sugar or as above, fill the center with some diced ham and buttered apples.

Peace in the Kitchen!

Plain Dutch Babies with Lemon and Confectioner's Sugar in a Cast Iron Skillet

Here's what you'll need:
Preheat the oven to 425 degrees.
1 - 10" Cast Iron Skillet preheated in the oven.
You'll need additional Melted Butter,  Confectioner's Sugar and the Juice of 1 Lemon for Garnish.

In a Blender:
3 Eggs, room temperature
2/3 C Whole Milk, room temperature
1/2 C Flour
1/4 tsp Vanilla
1/4 tsp Salt
Blend until very smooth. Scrape sides as needed.
Pour into the preheated skillet.
Bake for 20 - 25 minutes.
Remove from the oven to a rack.

Brush well with additional melted butter.
Drizzle with Melted Butter.
Dust heavily with Confectioner's Sugar.

Peace in the Kitchen!

Sunday, July 14, 2013

Lime Cottage Cheese Salad

This is a vintage recipe, a family recipe and a Mennonite/Amish recipe.
My mother made this when I was a child...... and continued to make it as my sister and I grew older.
I remember it during the holidays, any holiday.... Thanksgiving, Christmas, Easter. It's definitely a Mennonite Funeral recipe too!

1 (3oz.) package of lime jello
1 C boiling water
2 C miniature marshmallows
pinch of salt
1 (9oz.) can of crushed pineapple
2 C cottage cheese
1 C whipping cream, whopped
1/2 C chopped pecans

The directions aren't clear as to what to make it in. I remember my mother making it in a bundt pan , some type of mold or a clear glass bowl... you pick!

Dissolve jello in boiling water
Add marshmallows, let them melt
Stir in salt and pineapple
Chill until slightly thickened
Fold in cottage cheese , whipped cream and nuts.
Pour it into your favorite bowl or bundt pan
Chill in the refrigerator until set.

Enjoy! Peace in the Kitchen!

Saturday, July 13, 2013

Summer Berry Muffins from the Dallas Morning News Taste Section

This week I chose the muffin recipe in the Dallas Morning News. I'm actually a few days late posting this one. I hope to have another recipe on Wednesday.
My wife made these muffins today and we delivered some to two different families.

Summer Berry Muffins

2 1/2 C flour
2 1/2 tsp baking powder
1/4 tsp salt
1/2 C + 6 tsp sugar, divided
1 C whole milk
2 large eggs, beaten
1/2 C butter, melted
2 tsp vanilla
1 C fresh strawberries, quartered
1 C fresh blueberries
1 C fresh blackberries

preheat oven to 400 degrees

In a medium bowl:
baking powder
1/2 C sugar

In another bowl:

Gently stir wet ingredients into the dry ingredients just until mixed.
Fold berries into batter

Spoon batter into 24 paper lined cups in muffin tins.
Sprinkle 1/2 tsp of remaining sugar over the top of each muffin.
Bake for 20 to 25 minutes until golden brown.
Muffins will not test done with a toothpick because of the fresh berries.
Allow them to cool 5 minutes before removing from the muffin tins.
Remove paper lined muffins to a wire rack to cool completely.

Peace in the Kitchen!

Pumpkin Mousse Napoleons / additional mousse recipes for a variation.

Pumpkin Mousse Napoleons:

This is an original creation. It can be adapted to any flavor of mousse.
It's an impressive looking dessert, yet, quite simple.

I traditionally serve the Pumpkin Napoleons at Thanksgiving. If another flavored is used, they can be served at various other occasions during the year.

I added additional recipes for my other favorite flavors. Chocolate would also be great and dust the tops with a good Dutch Cocoa.

I previously posted my favorite Pastry Cream that would be incredible as a Napoleon, I'll add it to the end of this page. It's my favorite, simple and Best of the Best recipe for an easy pastry cream.

Serve alone or layered between baked wontons:
12 wonton wrappers ( this would be for 6 servings, adapt the number for your needs)
2 TBS granulated sugar
powdered sugar
vegetable spray

Arrange wontons on a Silpat lined baking sheet
Spray them lightly with vegetable cooking spray
Sprinkle the tops with granulated sugar

Bake at 400 degrees for 5 minutes
Remove and cool completely on a wire rack.

Create Napoleons with 2 wontons layered with mousse in between them.
Top with a dusting of powdered sugar.

Pumpkin Mousse:

1 can pumpkin
3 C heavy cream
3/4 C sugar
1/2 tsp pumpkin pie spice
1 TBS vanilla
Gingersnaps for garnish when served alone.

Combine, in a medium saucepan on medium heat:
1 C cream
Simmer for 5 minutes
Cool completely

Whip remaining cream and vanilla
Fold into the pumpkin mixture

Pour into serving dishes and top with crumbled ginger snaps or create Napoleons.

Peace in the Kitchen.

Here's my Amaretto Mousse that can be adapted to the Napoleon too.

1/3 C Amaretto
2 TBS Sugar
1 TBS Lemon Juice
1 C Heavy Cream
Amaretti Cookies

Whip all of the ingredients except the cookie, in a Kitchenaid Mixer with the whisk attachment.
Whip until thickened, soft and billowy.
Crumble 2 Cookies into each of 4 Martini Glasses, add Mousse and top with additional Crumbled Cookies.

My original recipe for cranberry mousse can be used to make Napoleons for Christmas.

Best of the Best!

Cranberry Mousse:
1C cranberry juice
1- 3 oz. package of raspberry jello
1- can (16oz.) jellied cranberry sauce
1C heavy cream, whipped ( 2C of Cool Whip will also work)

In a saucepan:
heat juice to boiling
stir in jello until dissolved
add cranberry sauce and cook until dissolved.
Transfer to a bowl and refrigerate until thickened.
Whip the cream and fold into the jello mixture.
Transfer to a clear serving bowl to serve.

Pastry Cream:

This is truly one of my Best of the Best Recipes.
This is the only Pastry Cream I ever use.
Here are a few of the ways that I use it:

Cream Puffs
Frost the center of a layered cake
Strawberry Shortcake
Strawberries and Pastry Cream
A filling for Aebleskivers
It's simple and decadent

Equal parts of Vanilla Ice Cream, softened, and Heavy Cream
I usually start out with a pint of each (2 cups)
Whip the Ice Cream and the Heavy Cream together in a Stand Mixer with a whisk attachment
Add 1 TBS of Vanilla and 1TBS of Almond Extract
Add 1 1/2 boxes of French Vanilla Pudding and continue to mix well

Refrigerate well

Peace in the Kitchen!

Friday, July 12, 2013

Princess Diana's Wedding Cake

8 oz. cream cheese,softened
1/4 C vegetable oil
1 tsp vanilla
3 C confectioner's sugar

In a large bowl:
Mix oil and vanilla into cream cheese with a hand mixer
Add sugar and continue to mix well, cover and set aside.

1 1/4 C vegetable oil
3 eggs, beaten
1 tsp vanilla
2 1/4 C flour
1 1/2 tsp cinnamon
1 tsp baking soda
1 can (8oz.) crushed pineapple with juice
1 1/2 C chopped banana
1 C chopped apple
3/4 C coconut
3/4 C chopped walnuts

Prepare a 9"X 13" pan with my pan release recipe

Mix, in a large bowl:

Sift dry ingredients together in a separate bowl
Add dry ingredients to wet ingredients
Fold in remaining ingredients
Mix well

Bake at 350 degrees for 48 minutes

Cool completely before icing the cake

Peace in the Kitchen!

Pineapple Torte

This is a great holiday dessert, any holiday!
Or a great summer dessert!

Butter an 8"X 8" baking dish

2 C water
2 C brown sugar
1- 3" cinnamon stick
juice of 1/2 lime
3 C diced pineapple, drained
3 C cooked white rice
1/3 C toasted slivered almonds
1/3 C golden raisins
5 egg whites + 4 yolks
Pine Nuts

Bring the first 4 ingredients to a boil, then simmer and cook for 10 minutes
Add pineapple
Return to boil, then simmer another 10 minutes

Strain the mixture
Remove the cinnamon stick and return the liquid to the pan, add 3 TBS of lime juice and simmer until it reduces to 1 1/4 C. , transfer to a bowl and set aside
This is the syrup for a topping

Place pineapple in a bowl and add:
Combine well

In a mixer:
beat the egg whites until stiff, add yolks and continue beating until well combined

Fold egg mixture into the pineapple , just until fluffy

Pour into the prepared baking dish and sprinkle with pine nuts

Bake at 375 degrees for 20 minutes
Let it cool
Serve drizzled with the reserved syrup.

Peace in the Kitchen!

Apple Pudding ?

This is an interesting dessert. It's not a cake, not a traditional pudding either. The filling is like a pecan pie with apples. The outer edge is chewy, the top forms a thin crust like a macaroon. It's interesting and delicious.

1/4 C flour
2 1/2 tsp baking powder
2 large eggs
1/2 tsp salt
3/4 C brown sugar
3/4 C granulated sugar
1 apple ( peeled, cored, diced) equal to 1 C.
1 C chopped pecans
1 tsp vanilla

In a bowl, whisk:
baking powder

In another bowl, whisk:
whisk continuously and add sugars and whisk until thick

Stir in flour mixture blending until well incorporated

Pour the batter into a buttered 9"X 9"baking dish
Bake at 325 for 40 minutes. Until the crust is formed and brown and the edges begin to bubble.
Cool 10 minutes
Serve hot or at room temperature
Serve with whipped cream or vanilla ice cream

Peace in the Kitchen!

Mango Margaritas / The Pioneer Woman's Recipe

Mango Margaritas

I've got another recipe for Mango Margaritas but after I saw this one, I like it better.
  • 2 whole Limes
  • 2 Tablespoons Coarse Sugar (decorator's Sugar)
  • 2 jars (20 Ounce) Mango Chunks, Drained
  • 1-1/2 cup Tequila
  • 1-1/2 cup Triple Sec
  • 1/4 cup Sugar

Preparation Instructions

Zest the limes and lay the zest on a plate. If you have the time, let the zest dry out for ten minutes or so. Pour the coarse sugar over the zest and toss it around with your fingers to combine. Lime sugar! Yum.
Throw the mango chunks into a blender. Pour in the tequila, triple sec, and sugar. Squeeze in the juice of the limes, then top off the whole thing with ice. Blend it until it's totally smooth. Give it a taste, then add more of what you think it needs (alcohol, sugar, lime, etc.)
To serve, cut a small wedge in one of the juiced limes and rub the lime all over the rim of the glass to moisten. Dip the rim of the glasses in the lime sugar to give it a pretty, crystally rim.
Pour in the margaritas and serve immediately!

Peace in the Kitchen!