Saturday, June 28, 2014

Vintage Jello Salads in America . A flashback of vintage pictures and 2 recipes that I had as a child !


I wanted to share some of these vintage pictures of the unusual Jello Salads that we ate in the 1950' and 1960's.
I included two recipes that I remembered as a child.
Americans loved Jello!

























My mother made this.

My mother made this one.

My mother made these.



My mother made this one.





I ate a lot of this salad as a child.


This would have been a typical table presentation at Christmas in the 1950' and 60's

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!



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!




Pumpkin Crumble Cake

Just another one of my favorite Pumpkin recipes.  I've been making it for many years. My Aunt Faye used to make it and I found this recipe in her recipe collection. This is a great Thanksgiving cake.
I'm always thinking about Holiday recipes. It's difficult to choose which ones will make it on our menu each year. Some of them are always serve, like my Homemade Pumpkin Pie From Scratch. It's my favorite Pumpkin Pie recipe.
I always make my Pecan Pie Muffins too. If you haven't tried them, I suggest you do. You will probably make them every year like I do.
We love Thanksgiving and all of the wonderful recipes for the Holiday.

Pumpkin Crumble Cake:

1 can (15oz.) Solid Packed Pumpkin
1 can Evaporated Milk
3 Eggs, beaten
1 1/2 C Granulated Sugar
4 tsp Pumpkin Pie Spice
1/2 tsp Salt
1 Yellow Cake Mix
1 C Butter, melted
1 C Chopped Pecans

Preheat the Oven to 350 degrees.

Grease a 9" X 13" Baking pan with my Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each, mix well in a jar and refrigerate. I always have it available for all of my baking needs.

In a large Mixing Bowl:
Pumpkin
Evaporated Milk
Eggs
Sugar
Pumpkin Pie Spice
Salt
Whisk well by hand.
Pour into the pan.

Crumble the Cake mix evenly over the top.
Drizzle with the Melted Butter
Sprinkle the Pecans evenly over the top.
Bake for 55 minutes.

Enjoy!
Peace in the Kitchen!

Texas Fruitcake , Merry Christmas Y'all

I know there aren't a lot of Fruitcake fans, however, I happen to be one! This recipe is simple and delicious. It's not overly sweet like most are. It has no additional sugar or sugary Citron and Candied Fruit like a lot of them do.
I say, give it a try and see what you think. It may change your mind about Fruitcake.
It can be frozen and thawed at room temperature. I make them ahead of time and freeze them for the Holidays.

4 C Chopped Dates
2 C Chopped Pecans
1 C Shredded Coconut
1/2 C Flour
3 TBS Lime Zest
1 TBS Orange Zest
1 tsp Sea Salt
1 tsp Cinnamon
1 tsp Ground Ginger
1 tsp Chile Powder
1 (14 oz.) can of Sweetened Condensed Milk

Here's what you'll need:
1 - 9" - 10" Spring Form Pan
Brush well with my Pan Release Mix ( equal parts of Crisco, Vegetable Oil, 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.

Preheat the oven to 350 degrees.

In a Large Mixing bowl:
Dates
Pecans
Coconut
Flour
Lime Zest
Orange Zest
Salt
Cinnamon
Ginger
Chile Powder
Mix well by hand until well combined.
Stir in the Sweetened Condensed Milk.

Pour the batter into the Pan.
Bake at 350 degree for 30 minutes.
Remove from oven and cool completely on a rack.
Serve with Whipped Cream or Vanilla Ice Cream.

Enjoy!
Peace in the Kitchen!










Amish Pumpkin Cake

I have so many recipes using Pumpkin. I recently found this recipe in one of my vintage  Amish recipe books. It's the perfect cake to make for the Holidays.
I've adapted the recipe because Amish recipes can sometimes be vague, and this one was.

Amish Pumpkin Cake:

1 box of Yellow Cake Mix
4 Eggs
1 1/2 Sticks of Butter (12 TBS) softened
1 1/2 C Canned Pumpkin
1/2 C Brown Sugar
3/4 C White Sugar, divided
1/2 C Heavy Cream
1 tsp Cinnamon
1 C chopped Pecans

Remove 1 C of the Cake Mix, put the rest of it in a bowl with 1 Egg, beaten and 1 stick (8TBS) Butter.
Mix well and press into a 9" X 13" baking dish.

In a mixing bowl:
Pumpkin
3 Eggs
Brown Sugar
1/2 C White Sugar
Heavy Cream
Cinnamon
Mix well to combine.
Pour over the crust.

In another mixing bowl:
1 C of the Cake Mix
1/2 C chopped Pecans
4 TBS Butter
1/4 C White Sugar
Mix with your hands and form a crumble.
Sprinkle over the Pumpkin Mixture.

Bake at 350 degrees for 50 - 55 minutes.
Serve with Whipped Cream or Vanilla Ice Cream.

Enjoy!
Peace in the Kitchen!

Friday, June 27, 2014

Creamy Cranberry Pretzel Pie from Better Homes and Gardens Recipe File

What can I say........ I love Cranberries!
This recipe has been adapted from Better Homes and Gardens.

Here's what you'll need:

Preheat the oven to 350 degrees.

1- 9" Pie Plate brushed with my Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour)
I start with 1 C of each , mix well and refrigerate in a jar. I always have it available for all of my baking needs.

1/2 C Butter
1/2 C Granulated Sugar, divided
1 1/3 C finely crushed pretzel sticks.
1 Egg White
1 1/2 C Heavy Cream
12 oz. (1 1/2 packages) Cream Cheese, softened
1 - 14oz. can of Whole Berry Cranberry Sauce
1 TBS grated Orange Peel

Additional crushed Pretzel Sticks.

Crust

In a medium saucepan on medium heat:
Butter, heat until melted
Remove from heat.
Stir in 1/4 C Granulated
Stir until sugar dissolves completely.
Add:
Crushed Pretzels, mix well.
Egg White, mix well.
Press evenly into the Pie Pan, bottom and sides.
Bake for 7 - 9 minutes, the edges should be lightly browned.
Remove from oven and place on a rack to cool completely.

In a large Mixing Bowl:
Beat Heavy Cream on high until stiff peaks form.
Set aside.

In a medium Mixing Bowl:
Cream Cheese
1/4 C Sugar
Beat until creamy

In another Mixing Bowl:
Cranberry Sauce
Grated Orange Peel
Mix to combine well.
Stir this into the Cream Cheese Mixture.
Fold in Whipped Cream, by hand.
Spoon int the Crust.

Cover with plastic wrap and refrigerate overnight.
Just before serving, garnish with  additional Crushed Pretzels and Sugared Cranberries.


Enjoy!
Peace in the Kitchen!



Thursday, June 26, 2014

Deviled Egg Pasta Salad, The Iconic All American Summer Picnic Salad

This is a great version of a Classic American  Summer Macaroni Salad. Everyone at my house loves Deviled Eggs and my grandmother made the best Summer Macaroni Salad. Here's both great  recipes made into one.
At the end, I've reposted my Grandmother's recipe for Macaroni Salad.

1/4 C Apple Cider Vinegar
1 tsp Granulated Sugar
8 oz. dried Elbow Macaroni
1/2 C diced Red Onion
1 Dozen Hard Boiled Eggs, roughly chopped
1/2 C Dill Pickle Relish
1/2 C diced Celery
1/2 C Mayonnaise
3 TBS of  Dijon Mustard
1/2 tsp Sea Salt
1/4 tsp Black Pepper
1/2 tsp Paprika


In a saucepan over medium heat:
Vinegar
Sugar
Heat until sugar is melted, stirring constantly.
transfer to a bowl.
Set aside to cool completely.

Cook Macaroni according to package directions and drain well.
Set aside.

In a large mixing bowl:
Cooked Macaroni
Red Onion
Chopped Eggs
Dill Pickle Relish
Mix to combine well.


Make the Dressing.

In the Sugar/Vinegar bowl:
Mayonnaise
Dijon Mustard
Sea Salt
Black Pepper
Whisk well.
Pour over the Macaroni Salad and toss to combine.
Cover with plastic wrap and refrigerate overnight.


NOTE:
When ready to serve, you may want to stir in additional Mayonnaise if you feel it needs it. I usually do.
Just before serving, Sprinkle the top of the salad with Paprika.

Enjoy!
Peace in the Kitchen!




Macaroni Salad is one of my favorite Summer Salads. I believe my Grandmother made the best Macaroni Salad. Here's my recipe that I've been making for years.
It's very basic, sometimes that's the best recipe!

Macaroni Salad:

Dressing:
Whisk together in a small bowl and set aside.
1/2 C Mayonnaise
2 TBS Dill Pickle Juice
1 TBS Sugar
1 TBS Yellow Mustard
1/2 tsp Salt

Salad:

2 C uncooked Elbow Macaroni ( cook according to package directions, drain)
1 tsp Olive Oil
1 C diced Onion
1/4 C chopped Celery
3 Hard Boiled Eggs, chopped
1 (2oz. jar) Pimentos, drained
1/8 C Dill Pickle Relish
1/4 C Dill Pickle Juice
Salt and Pepper to taste

Place cooked pasta in a large serving bowl.
Drizzle with the Olive Oil and stir to combine.
Add:
Onion
Celery
Eggs
Pimentos
Relish
Pickle Juice
Toss until well combined

Add the dressing and mix well
Season to taste with Salt and Pepper
Refrigerate overnight
Toss again
Add additional Mayonnaise if needed


Enjoy!
Peace in the Kitchen!







Tasty Query

I have been invited to be part of another Food Page. You'll see the banner on my blog.
I hope you all take some time to visit the page. Simply click on the Tasty Query banner. The recipes are endless. It's flattering for me to become part of another Food Page and share recipes with so many other food bloggers.
I never imagined that my blog would become so big.
It has over 51, 000 views and viewed by over 66 countries.

Thank you for your continued support!
Terry

Enjoy!
Peace in the Kitchen!

Wednesday, June 25, 2014

Cinnamon, Sugar, Salty Peanut Pretzel, Chex Mix. Plus...... my entire post on my favorite Chex Mixes.

What a title for a recipe. But, it describes it really well........!

I did an entire post on my favorite Chex Mixes. I'll re post at the end of this recipe.
Here's one more!
I make Chex Mixes and Chex Buddies during the Holidays.
We put them in Christmas Zip Lock bags and gave as gifts in a basket of Christmas goodies!
I'll add these this year!

Option:
Drizzle some melted Chocolate Chips over the mix, after it has cooled.

2 C Mini Pretzels
1 C Corn Chex
1 C Peanuts
2 TBS Butter, melted
1/4 C Granulated Sugar
2 TBS Cinnamon
1 TBS Sea Salt

Preheat the oven to 350 degrees.
Line a sheet pan with foil.

In a very large Zip Lock Bag:
Sugar
Cinnamon
Salt
Butter
Shake to mix well.

Add:
Pretzels
Corn Chex
Peanuts
Shake well.

Spread evenly onto the sheet pan.
Bake for 7 - 8 minutes.
Cool completely before storing in an airtight container.

Enjoy!
Peace in the Kitchen!




Chex Mixes!

This is the 4th in my series of consolidating my favorite recipes into one post.


I just received this recipe from Fountain Avenue Kitchen. I have an entire post dedicated to Chex Mixes.  I posted them at the end of this new recipe. This is perfect for Easter with Pastel M&M's and as I stated in my Easter M&M cookie recipe, this would be great with Christmas or Halloween M&M's. Keep this recipe handy for all of the Holidays. This is an adaptation while keeping the integrity of the original recipe.

1 pound of White Melting Chocolate
5 C Rice Chex
3 C Quaker Oatmeal Squares
3 C Cheerios
2 C Miniature Pretzel Squares or Miniature Pretzels
2 C Cashews
2 C M&M's

In a large mixing bowl or roasting pan:

Rice Chex
Oatmeal Squares
Cheerios
Pretzels
Cashews
M&M's

In a glass measuring cup:
Melt chocolate until smooth.
Pour ove the mixture and carefully fold it together to coat well.
Transfer to Parchment or Waxed Paper to cool completely.
Break apart and store in a covered container at room temperature.

Enjoy!
Peace in the Kitchen!





Use White Chocolate for the drizzle.

For Halloween  use melted Milk Chocolate for the drizzle.

For Christmas  use  White Chocolate for the drizzle.






I did a story dedicated to Chex Mix.
Here are 3 of my choices for Holiday Chex Mixes called Chex Buddies.
The directions are the same for each of the varieties.

12/22/13:
Now that I've made my first batch of Chex Buddies I can comment on the process to make it easier for everyone else.
The key to this process is to use the largest, widest opening, bowl that you have and the largest ziplock bag that's available. These two hints alone will make the process easy. I also used a large, Amish wooden spoon/scoop to mix the Chex after the Chocolate was drizzled over it. None of the cereal was crushed. I highly recommend these for the Holidays.


Andes Mints Chex Buddies:

2 boxes of Andes Mints , chopped
(Microwave until smooth and creamy)

5 C Corn Chex Cereal in a large glass bowl

1 1/2 C Confectioner's Sugar in a large ziplock bag.

Pour the melted chocolate over the cereal  and mix gently, folding from the
outside edge of the bowl to the center. Mix until well coated with chocolate.

Pour the chocolate covered mix into the bag of Confectioner's Sugar and shake until
well coated.

Pour into serving bowls.
---------------------------------------------------------------------------------------------------------------------------


Chocolate and Peanut Butter Buddies:

9 C Corn Chex Cereal

1 C Chocolate Chips
1/2 C Creamy Peanut Butter
1/4 C butter
1 tsp Vanilla

1 1/2 C Confectioner's Sugar

Use the same directions as above.
Melt all of the coating ingredients in a microwave until smooth and creamy.
Pour over Chex
Pour in the bag and shake.
---------------------------------------------------------------------------------------------------------------------------


Citrus Buddies:

1 12.8 oz. box of Rice Chex Cereal

12 ounces of White Chocolate Chips
5 tsp Orange Zest
1 TBS Lime Juice
1 TBS Lemon Juice
5 TBS butter

2 1/2 C Confectioner's Sugar

Same directions as above.
Melt topping ingredients in a microwave, until smooth and creamy.
Pour over Chex Cereal
Pour in the bag and shake.
---------------------------------------------------------------------------------------------------------------------------

The hardest part of this was unwrapping the 2 bows of Andes Mints.
Otherwise this is the easiest Christmas treat that I've made this year.
They look incredible and taste amazing. I highly recommend Chex Buddies!

These are the Andes Mint Buddies
These are some of the ingredients for the Citrus Buddies.
This also shows the bowl and the spoon that I use.
These are also delicious. They are a nice change from all
of the Chocolate treats that we typically make
st Christmas.
I would have photographed the Citrus Buddies but
they look the same as the Andes Buddies.


Enjoy! 
Peace in the Kitchen!




I had previously posted many recipes of Chex Mix, you can search them under Chex Mix.
America is fascinated with Chex Mix and the hundreds of recipe combinations to create a snack for family gatherings, sporting events, church suppers and holidays.

Here's the latest from the Hippy in the Kitchen!
This is my original recipe with a Tex - Mex twist.

Tex - Mex Chex Mix:

3 C Wheat Chex
3 C corn chips ( Fritos)
3 C mini pretzel squares
3 C salted peanuts
1 - ( 1.25oz) package of Taco Seasoning
1/4 C butter, melted

Combine everything in a bowl and mix well.

Enjoy!
Peace in the Kitchen!





As I got into the research for this project, I discovered too many recipes. I started posting them and I realized that I had to edit my list. I narrowed it down to 15 recipes. I've chosen the ones that I like best. I've included Savory and Sweet.
I hope everyone takes some time to read these, pick out some favorites and make them.
I've been eating Chex Mixes for ...... I can't even tell you how long!


Chex Mix
An American snack made from breakfast cereal as a major ingredient. Chex cereal was created in 1937.
By 1952, a recipe for "Chex Party Mix" appeared on the cereal box.
The party mix became popular as a holiday treat when in 1955, the wife of a Ralston Purina executive in St. Louis served the snack at a holiday party.
I remember having the Original Chex Party Mix at every holiday when I was young.
All of the commercial Chex mixes contain one or more of Chex cereals.
Here are some of the most popular Iconic American Chex mixes. There are so many that I could never post them all. It was difficult to choose, Most of them are from Pillsbury, a division of the General Mills Corporation.


I have to start with the Original recipe that I remember as a child.
This is the recipe that my mother made.

Original Chex Party Mix:

melt 1/2 C butter in a shallow baking pan
stir in 1 TBS Worcestershire Sauce
add 2 C Wheat Chex
2 C Rice Chex
1/2 C mixed nuts
sprinkle with 1/4 tsp salt
1/8 tsp garlic salt
mix well

Heat 30 minutes in a 300 degree oven
stirring every 10 minutes
cool

Enjoy!
Peace in the Kitchen!



Apple Pie Mix:

3 C Rice Chex
3 C Corn Chex
1/2 C chopped Walnuts
3 TBS
1/2 C packed Brown Sugar
1 tsp Cinnamon
1/2 tsp ground Ginger
1/2 tsp Nutmeg
2 C Dried or Freeze Dried Apples, roughly chopped if necessary
1 tsp Crisco ( shortening)

In a large microwavable bowl, mix Cereals and Nuts

In a microwavable 2 C measuring cup:
melt Butter 30 seconds
Stir in :
Brown Sugar
Cinnamon
Ginger
Nutmeg
Microwave 1 minute until bubbling
Pour evenly over Cereal and mix well

Microwave the Cereal again for 4 minutes, stirring every minute

Spread mixture on Waxed Paper or Foil and cool completely
Sprinkle Apples over mixture

In another microwavable bowl, melt Vanilla Chips and Shortening. Stir until smooth
Drizzle over Cereal
Cool completely
Break into bite sized pieces

Enjoy!
Peace in the Kitchen!



Taco Chex Mix:

3 C Rice Chex
3 C Corn Chex
2 C bite sized Cheese Crackers ( CHEEZ - IT Crackers )
2 C bite sized Pretzel Twists
1 C Salted Peanuts
3 TBS Vegetable Oil
2 TBS Water
1 package of Old El Paso Taco Seasoning Mix

In a large microwavable bowl:
Cereals
Crackers
Pretzels
Nuts
Mix well

In a small microwavable bowl:
Oil
Water
Seasoning
Mix well
Pour over Cereal mixture
Stir to coat well

Microwave the mixture uncovered for 5 minutes
Stir every 2 minutes, it will begin to brown
Spread onto waxed paper
Cool completely

Enjoy!
Peace in the Kitchen!



Cheesy - Ranch Mix:

3 C Corn Chex
3 C Rice Chex
3 C Wheat Chex
2 C bite sized Pretzel Twists
2 C CHEEZ - IT Crackers
3 TBS Butter, melted
1 package of Ranch Dressing / Seasoning Mix ( 1 oz.)
1/2 C Grated Parmesan Cheese

In a large microwavable bowl:
Cereals
Pretzels
Crackers

In a smaller microwavable bowl:
melt Butter
Poor over Cereal mixture
Mix well
Mix in Ranch Seasoning, mix to coat well

Microwave the Mix uncovered for 3 minutes, stirring every minute

Spread on waxed paper to cool
Cool completely


Enjoy!
Peace in the Kitchen!


Chili & Garlic Mix:

8 C Rice Chex
1 bag Butter Flavored Microwave Popcorn, popped
1/4 C Dry Roasted Peanuts
3 TBS Vegetable Oil
1/3 C grated Parmesan Cheese
2 tsp Chili Powder
2 tsp Garlic Powder

Heat oven to 300 degrees

In a large bowl:
Cereal
Popcorn
Peanuts
Mix well
Drizzle  with Oil and toss to coat well

In a small bowl:
Mix remaining ingredients
Sprinkle over Cereal
Toss to coat well

Spread out in a large Roasting Pan
Bake 15 minutes
Stirring once

Spread onto waxed paper to cool completely

Enjoy!
Peace in the Kitchen


Barbecue Chex Mix:

6 C Corn Chex
1 1/2 C bite sized Pretzel Twists
1 1/2 C CHEEZ - IT crackers
3/4 C Honey Roasted Peanuts
1/2 C Barbecue Sause
1 TBS Vegetable Oil
3/4 tsp Garlic Powder

Preheat Oven to 250 degrees

In a large bowl:
Cereal
Pretzels
Crackers
Peanuts
Mix well
Set aside

In a small bowl:
Remaining ingredients, stir well
Pour over Cereal mixture and mix well to coat
Spread in a roasting pan
Bake 1 hour , stirring every 15 minutes

Cool completely

Enjoy!
Peace in the Kitchen!


Mexican Chex Mix:

This one is easy to make and one of my favorites!

1 bag Buttered Flavored Microwave Popcorn, popped ( remove un popped Kernels)
8 C Corn Chex
4 C Corn Chips ( Fritos), use spicy if you want more heat)
2 C CHEEZ -IT Crackers
3 TBS Butter, melted
1/3 C grated Parmesan Cheese
1 package ( 1 oz.) Old El Paso Taco Seasoning Mix

In a 2 gal. resealable plastic Food Storage Bag:
Popcorn
Cereal
Corn Chips
Crackers
Drizzle with Butter
Seal and Shake to coat well

Add Crackers and Taco Seasoning to the bag
Seal and Shake again to coat well

Store in an airtight container

Enjoy!
Peace in the Kitchen!


The Big Game Mix:

This is another favorite!

3 C Corn Chex
3 C Rice Chex
3 C Wheat Chex
2 C Honey Mustard flavored Pretzel Nuggets
1 C Smoked Almonds
1/4 C Butter
2 TBS Yellow Mustard
2 TBS Honey
1 tsp Seasoned Salt ( Lawry's, Morton, Bodia, Great Value )

In a large microwavable bowl:
Cereals
Pretzels
Almonds

In a microwavable measuring cup, uncovered, until melted ( about 1 minute)
Butter
Mustard
Honey
Seasoned Salt
Pour over cereal mixture
Stir to coat evenly

Microwave the Mix for 5 minutes, stirring every 2 minutes
The mix will begin to brown

Spread onto Waxed Paper and cool completely

Enjoy!
Peace in the Kitchen!



Lemon Rosemary Mix:

2 C Corn Chex
2 C Rice Chex
2 C Wheat Chex

1/4 C Butter
2 TBS Fresh Rosemary, minced
1 TBS Lemon Zest
1 tsp Garlic Powder
1 tsp Salt
1 C Raw Almonds
1 C Parmesan Flavored Crackers ( CHEEZ -IT , Stonewall Kitchen)

In a large mixing bowl, melt Butter
Add:
Rosemary
Lemon Zest
Garlic Powder
Salt
Mix well

Add:
Crackers
Almonds
Mix well

Microwave 5 minutes
Stir every 2 minutes
Spread onto a cookie sheet to cool completely

Enjoy!
Peace in the Kitchen!


Hot Buttered Rum Mix:

3 C Cinnamon Chex Cereal
3 C Honey Nut Chex Cereal
1/4 C Butter
1/4 C Packed Brown Sugar
2 TBS Honey
3/4 tsp Cinnamon
3/4 tsp Nutmeg
3/4 tsp Clove
1 tsp Rum Flavoring
2 C Miniature Marshmallows

Combine Cereals in a large microwavable bowl

In a 2 C microwavable measuring cup, melt :
Butter
Brown Sugar
Honey
Until bubbling

Blend in:
cinnamon
Nutmeg
Clove
mix to coat well

Cool about 5 minutes
Add Marshmallows

Spread on Waxed Paper
Cool completely


Enjoy!
Peace in the Kitchen!


Caramel Corn Mix

4 C Popped Microwavable Popcorn, discard un popped kernels
4 C Corn Chex
1 C Mixed Nuts, no Peanuts
1/2 C Butter ( 8 TBS or 1 Stick), cut into pieces
3/4 C packed Brown Sugar
1/4 C Light Corn Sugar
1/2 C White Vanilla Baking Chips
1/2 C Dried Cranberries

In a large microwavable bowl
Popcorn
Cereal
Nuts
mix well and set aside

In a 2 C microwavable measuring cup, uncovered
Butter
Brown Sugar
Corn Syrup
Heat until bubbling, stirring often

Pour over Cereal
mix to coat well

Microwave the Cereal uncovered about 5 minutes, stirring and scraping the sides of the bowl every minute just until it starts to brown
Spread on Waxed Paper or Foil
Stir to break up

In a medium microwavable bowl:
heat chips until melted and smooth
Add 3/4 C of the Cereal mixture to the melted chips
Toss gently to coat well

Spread on Waxed Paper or Foil
Cool 30 minutes

In a large serving bowl:
Combine both bowls of Cereal
Stir in Cranberries

Enjoy!
Peace in the Kitchen!


Chocolate Caramel Mix:

8 C Chocolate Chex
3/4 C packed Brown Sugar
6 TBS Butter
3 TBS Light Corn Sugar
1/4 tsp Baking Soda
1/4 C Vanilla flavored Baking Chips or Chocolate

Place Cereal in a large microwavable bowl and set aside

Line a Cookie Sheet with Waxed Paper and set aside

In a 2 C Microwavable Measuring Cup:
Brown Sugar
Butter
Corn Syrup
Heat for 1- 2 minutes, stirring after 1 minute, until smooth
Stir in Baking Soda until dissolved

Pour over Cereal, mix to coat evenly
Microwave 3 minutes, stirring every minute

Spread out on the Cookie Sheet
Cool 10 minutes
Break into pieces

In a medium microwavable bowl:
Vanilla Chips
heat 1 minute or until melted and smooth
Drizzle over Cereal Mix
Refrigerate until set

Enjoy!
Peace in the Kitchen!



Muddy Buddy Mix:

9 C Chocolate Chex
1 C Semi Sweet Chocolate Chips
1/2 C Creamy Peanut Butter
1/4 C Butter
1 tsp Vanilla
1 1/2 C Powdered Sugar

Place Cereal in a large bowl

In a 1 quart bowl:
Chocolate Chips
Peanut Butter
Butter
1 minute, or until melted and smooth
Stir in Vanilla
Pour over Cereal and stir until well coated


Place Cereal into a 2 gallon resealable Food Storage Bag
Add Powdered Sugar
Seal and Shake until well coated

Spread onto Waxed Paper
Cool completely
Store refrigerated in an airtight container

Enjoy!
Peace in the Kitchen!



Chex Brittle:
8 C Rice Chex
1 C Salted Peanuts
1 C (14oz.) Sweetened Condensed Milk ( not Evaporated Milk)
1 tsp Vanilla

Heat oven to 300 degrees

Spray 2 - 15"x10"x1"  Baking Sheet Pans with Vegetable Cooking Spray

Mix all ingredients in a large bowl until evenly coated
Spread onto the Baking Sheet Pans in a single layer

Bake for 20 - 22 minutes until golden brown ( be careful not to over bake)
Spread on Waxed Paper
Cool completely ( about 15 minutes)
Break into pieces

Enjoy!
Peace in the Kitchen!



Campfire Popcorn Mix:

6 C Popped Buttered Flavored Microwave Popcorn ( 3oz. bag) remove un popped kernels
4 C Corn Chex
1- 7oz Jar of Marshmallow Creme

Heat oven to 350 degrees

Spray a Baking Sheet Pan with Vegetable Cooking Spray

In a large bowl:
Popcorn
Cereal
Mix well and set aside

Empty the jar of Marshmallow Creme into a medium sized microwavable bowl
Heat 2 minutes , stirring after 1 minute, until smooth and creamy. Stir well
Pour over the Cereal and stir until evenly coated

Spread on Baking Sheet
Bake 10 minutes
Stirring after 5 minutes
Cooking will be complete when the coating begins to turn Light Golden Brown ( do not over bake)

Spread on Waxed Paper
Cool completely

Enjoy!
Peace in the Kitchen!






























Blackberry Brie hors d'oeuvres

Wow! I just discovered these great hors d'oeuvres.  What a wonderful combination of Brie Cheese and Blackberries. It has a Pillsbury crescent pocket, Blackberry Jelly and a fresh Blackberry,
I would also make them with Raspberries. Since I don't have the rights to post the photograph, I'll post one when I make them.
I've adapted this recipe from Foodies TV and Inside BruCrew Life.

Here's what you'll need:
1 -  24 cup Mini Muffin Pan
Preheat the oven to 350 degrees.

1-  (8oz.)Tube of Pillsbury Refrigerated Crescent Rolls
1 (8oz.) Round of Brie Cheese
Blackberry Jelly or (Raspberry Jam)
Fresh Blackberries or (Raspberries)
Toothpicks
This recipe makes 24 Hors D'Oeuvres.

Separate the Crescent Rolls into 4 individual rectangles. (press seems together to achieve this.)
Cut each rectangle into 6 equal squares.
Tuck one square of dough into each cup of the Mini Muffin Pan.

Cut away the rind of the Brie.
Cut it evenly into 24 squares.
Put one square into each dough lined cup.
Spoon a bit of Jelly on top of the cheese.
Folds the corners of the crescent rolls over the jelly.
Place the muffin tin pan on a sheet pan.
Bake for 12 - 15 minutes.
Remove the pan from the oven and place on a cooling rack.
Cool for 10 minutes.
Transfer the cups to a serving platter and top each bite with a blackberry on a toothpick.

Enjoy!
Peace in the Kitchen!


















Tuesday, June 24, 2014

Tea with the Hippy in the Kitchen, Aunt Faye's Homemade Rose Hip Jelly and Recipes for Scones

On one of our trips to France we learned about Tisane, herbal teas. They are delicious and healthy. They can be made in a variety of ways with a variety of fresh and dried ingredients.

I'm starting this post with a Fresh Lemon Verbena Tea.

Begin with 4 fresh Lemon Verbena leave, cut crosswise into 5 - 6 pieces. (1/2 tsp of dried Lemon Verbena leaves can be used if fresh are not available) We grow Lemon Verbena in our Herb Garden.
We also add fresh leaves layered with honey in a small jar and let it sit at room temperature for 3 weeks. The longer it sits, the more flavorful the honey will become.






This recipe is for 1 Mug:
Place the cut leaves into a heat proof mug.
Bring 1 C of water to a boil
Pour the water over the leaves.
Cover the Mug and steep the tea for 5 minutes.
Strain the tea , sweeten with Lemon Verbena Honey and serve hot.

I'll continue to update this page with additional Herbal Tea recipes.


Tisane:

Tisanes are usually categorized by what part of the plant they come from.
Here are some examples of each of the major categories.

Leaf Tisanes: Lemon Balm, Mint, Lemongrass, Verbena.
Flower Tisanes: Rose, Chamomile, Hibiscus, Lavender
Bark Tisanes: Cinnamon, Slippery Elm, Black Cherry Bark
Root Tisanes: Ginger, Echinacea, Chicory
Fruit / Berry Tisanes: Raspberry, Blueberry, Peach, Apple
Seed / Spice Tisanes: Cardamom, Caraway, Fennel



Winter Chai Tea:
4 C Darjeeling or Rooibos Tea
1 C Cinnamon Chips
1/2 C Nutmeg
1 C Ginger
1 C Cardamom Pods
1/2 C Whole Cloves
4 Vanilla Beans cut into pieces
Mix all ingredients in a large mixing bowl.
Scoop into individual tea tins.

To Brew:
Place 1 tsp if the tea in a tea ball or an infuser with 1 C of hot water.
Steep for 15 - 20 minutes.
Remove the tea and sweeten with honey or cream.



Peppermint Tea:

1 tsp Dried Peppermint Leaves
1 tsp Sugar
1 C Boiling Water
Add the Peppermint and sugar to a Mug and pour the water over it.
Steep the tea for 3 minutes.
Strain.
Drink hot or pour over Ice for a great Iced Tea.


Russian Tea:
4 C Water
1/2 C Lemon Juice
1 C Orange Juice
2 TBS Honey
1/4" Cinnamon Stick
1 tsp Whole Cloves
4 Black Tea Bags

In a saucepan on medium heat:
Water
Lemon Juice
Orange Juice
Honey
Cinnamon
Cloves
Bring to a Boil.
Remove from heat and add Tea Bags.
Steep for 3 minutes.
Strain and serve.


Lavender Tea:

3 C Hot Water
2 Lemon Balm Tea Bags
2 TBS Fresh or Dried Lavender Flowers
Honey to taste.

In a saucepan on medium heat:
Bring water to a boil.
Place Tea Bags and Lavender in a Mug.
Pour boiling water into the Mug.
Cover and steep for 5 minutes.
Strain.
Add Honey to taste.


Jack Frost Christmas Tea:

1/4 C Dried Peppermint Leaves
1/4 C Dried Spearmint Leaves

Place in a jar and shake to mix well.
1 tsp of Tea to 1 C of Hot Water, Add the tea to a strainer or infuser.
Cover and steep for 5 minutes.



Rose Tea:

2 Parts Dried Rose Petals
1 Part Black Tea Leaves
Place in a jar and mix well.
1 tsp of the tea to 1 C of Hot Water.
Place in a strainer or infuser.
Pour water over the tea, cover and steep for 5 minutes.
Remove the tea leaves and serve.



Dried Rose Hip Tea:

2 tsp of Dried Rose Hips to 1 C of Hot Water.
Place in a Mug, steep 5 minutes, strain and serve.
Rose Hips are a great source of Vitamin C.
This happens to be my favorite Tisane.
I used to make Rose Hip Jelly when I lived in Steamboat, Colorado.


Aunt Faye's Homemade Rose Hip Jelly:
Steamboat, Colorado, 1974
Rose Hips were available in Colorado, I picked them, on the banks of the Yampa River. Unfortunately we don't have them in Texas, at least I haven't seen any!


2 C Rose Hip Juice ( about 2 Quarts of ripe Rose Hips)
3 C Apple Juice (unsweetened or you can use a White Sauterne Wine)
6 C Sugar
1 Box of Sure-Jell Fruit Pectin
1/4 tsp Mace
10 drops of Red Food Coloring
2 drops of Yellow Food Coloring


Stem the Rose Hips (bright orange), place in a pan and cover with water.
Boil and cook the berries until mushy.
Pour into a jelly bag and squeeze out the juice.
Measure 2 C into a large pan.
Add Apple Juice to the pan.
Mix Sure-Jell and Mace into the juice.
Bring to a boil again and boil hard for 1 minute, stirring constantly.
Remove from heat, skim the foam and pour into canning jars.
Cover with 1/8" Paraffin.

I don't really expect anyone to make this, but I thought it was interest to post it as a family vintage recipe.


Here's part of the original recipe from my collection of Aunt Faye's recipes.



Enjoy!
Peace in the Kitchen!




My British friend Joan shared this recipe from My Kitchen Table : 100 Cakes and Bakes' by Mary Berry.
I've been searching for the Best of the Best Recipe for Scones!
Give them a try and let me know what you think!

Scones sold commercially are usually round, although some brands are hexagonal as this shape may be tessellated for space efficiency. When prepared at home, they take various shapes including triangles, rounds and squares. Baking scones at home is often closely tied to heritage baking. They tend to be made from family recipes rather than recipe books, since it is often a family member who holds the "best" and most-treasured recipe.


The pronunciation of the word within the United Kingdom varies. 
The difference in pronunciation is alluded to in the poem which contains the lines:
I asked the maid in dulcet tone
To order me a buttered scone
The silly girl has been and gone
And ordered me a buttered scone.


The secret to good scones is not to handle them too much before baking, and to make the mixture on the wet, sticky side.
450g (1 lb) self-raising flour
2 rounded tsp baking powder
75g (3 oz) butter
50g (2 oz) granulated sugar
2 large eggs
about 225ml (8 oz) 1C  milk
To serve
raspberry jam
clotted cream or double cream, whipped
Preheat the oven to 425 degrees. Line baking sheets with parchment paper.


Put the flour and baking powder into a bowl. Add the butter and rub it in until the mixture resembles fine breadcrumbs. Stir in the sugar. Beat the eggs together and make up to (10 fl oz) with the milk, then put about 2 TBS aside in a cup for later. Gradually add the egg mixture to the dry ingredients, stirring it in until you have a soft dough. It is far better that the scone mixture is on the wet side, sticking to your fingers, as the scones will rise better.
Turn the dough out on to a lightly floured surface and flatten it to a thickness of (½-1 in). Use a (2 in.) fluted cutter to stamp out the scones by pushing it straight down into the dough (as opposed to twisting it), then lifting it straight out. This ensures that they rise evenly. Gently push the remaining dough together, knead lightly, reroll and cut out more.
Arrange on the prepared baking-sheets and brush the tops of the scones with the reserved beaten egg mixture to glaze. Bake for 10 to 15 minutes, until well risen and golden, then transfer to a wire rack and leave to cool, covered with a clean tea towel to keep them moist.
Serve as fresh as possible, cut in half and spread generously with strawberry jam. Top with a good spoonful of thick cream as well, if you like.

Enjoy!
Peace in the Kitchen!

I'll continue to add Scone recipes.

Tomato & Mozzarella Stacks with Vinaigrette

This doesn't really need a recipe. It's just a simple vegetarian dish. I also use stacked eggplant with Mozzarella and a few other vegetables. You can create your own.

This one has:
Tomato Slices
Mozzarella Cheese Slices
Fresh Asparagus Spears
Fresh Basil Leaves

Serve on a Bed of Bib Lettuce.

Options: Avocado Slices, Green or Black Olive Slices, Cornichons Pickles, Capers etc,

Serve drizzled with a Vinaigrette:

I know  this is such a simple recipe, however I find myself looking up the ratio every time I want to make it.
The ratio is 3 to 1. ( 3 parts olive oil to 1 part Vinegar) I use Apple Cider Vinegar. You can use Wine Vinegar or Balsamic Vinegar.

Here's a basic recipe that I use:

3/4 C Extra Virgin  Oil
1/4 C Vinegar (your choice)
1 TBS Dijon Mustard
Sea Salt and Fresh Ground Black Pepper to taste

In a 2 cup glass measuring cup, whisk Mustard and Vinegar together.
Slowly whisk in Olive Oil
Season to taste with Salt and Pepper

You can also make it in a jar and shake until all ingredients are well combined.

Enjoy!
Peace in the Kitchen!

Photograph from Green Renaissance



Monday, June 23, 2014

Good Old Fashioned, All American, Southern Sweet Potato Pie!


Last Thanksgiving I made the Best of the Best Homemade Pumpkin Pie. It's the best I've ever tasted and I'll make it every year during the Holidays.
This year I'm adding this Old Fashioned Homemade Sweet Potato Pie to our menu.

Here's what you'll need:
1 - 9" Deep Dish Pie Plate
1 - 9" Unbaked Deep Dish Pie Crust.
Transfer the thawed crust to the pie plate and press to create the crust.


2 pounds of fresh Sweet Potatoes, 3 - 4 medium potatoes. This should give you 2 C of mashed Sweet Potatoes.
3 TBS  Butter, melted
3 Eggs
1/2 C Brown Sugar 
1/4 C Granulated Sugar
1/2 tsp Nutmeg
1/4 tsp Salt
3 TBS Jack Daniels Whiskey
1 tsp Vanilla 
2/3 C Egg Nog


Pecan Topping:
1 C  Pecan Halves
1/4 C Brown Sugar 
2 TBS Maple Syrup
1/8 tsp Salt


Maple Whipped Cream:
1 C Heavy Cream
2 TBS Maple Syrup
1/2 tsp Vanilla


Preheat the oven to 400 degrees.
Line a sheet pan with Parchment Paper and place the whole potatoes on the pan.
Using a fork, poke the potatoes a few times.
Roast the potatoes for 45 minutes - 1 hour.
Remove the pan from the oven.
Peel them as soon as you can handle them. Place them in a large mixing bowl and mash with a fork, beat with a hand mixer until smooth. Remove 2 C for the pie and place back in the mixing bowl. (If you have extra, bake it in a small casserole dish and top with additional Pecan Topping.)
Add melted Butter and mix until incorporated.
Set aside.

Add to the Potatoes:
Eggs
Brown Sugar
Granulated Sugar
Nutmeg
Salt
Whiskey
Vanilla
Egg Nog
Continue beating until smooth.

Pour batter into the crust.
Place the Pie Pan on a sheet pan just in case it bakes over the pan.
Bake at 400 degrees for 40 minutes.
Remove  from oven and immediately sprinkle with the Pecan Topping. (have the topping prepared ahead of time for this process).
Return to the oven and continue baking for an additional 10 minutes or until a toothpick in the center comes out clean.( Fifty minutes total baking time should be sufficient).
Place the pie on a cooling rack and cool completely.
Refrigerate it until ready to serve.
Serve with Maple Whipped Cream. ( prepare ahead of time and keep refrigerated until ready to serve).


Pecan Topping Preparation:

Spread the pecans on a small baking sheet and toast in the oven for 12 minutes. Let cool until you can break them into small pieces. Transfer to a small bowl and add Brown Sugar, Maple Syrup and Salt. 
Stir to combine well.


Whipped Cream Preparation:

Whip the cream in a stand mixer fitted with a whisk attachment, until it holds soft peaks. Add: Maple Syrup and Vanilla and continue beating until incorporated.


Enjoy!
Peace in the Kitchen!




Sunday, June 22, 2014

Hippy Cookies, these are Vegan!

Vegan Hippy Cookies

This is a very Hippy Cookie Recipe.
We made these in the late 60's and early 70's.
I've adapted the instructions to make them more current for today's baking.

Delicious Vegan Hippy Cookies:

3 Mashed Ripe Bananas
1/3 C Apple Sauce
2 C Rolled Oats
1/4 C Almond Milk
1/2 C Raisins
1 tsp Vanilla
1 tsp Cinnamon

Mix all ingredients in a large mixing bowl, by hand.
Drop onto a Parchment Paper lined Sheet Pan with a 1 1/2" Cookie Scoop, 2" apart.

Bake at 350 degrees for 15 - 20 minutes.

Enjoy!
Peace in the Kitchen!

Corn Souffle from Philadelphia Cream Cheese

I thought I had every favorite Corn Recipe: Corn Casserole, Corn Dip, Corn Soufflé, Corn Pudding, Corn Cakes, and then I found this one. Apparently I can't get enough of them!

Check out my posted recipes with Corn:
Corn, a collection of recipes all in one place!  19 recipes


Corn Souffle:

Note:
I would add 1 TBS of Adobo Seasoning or 1 TBS of Cayenne Pepper, that's the way we do it in Texas!

2 TBS Butter, melted
1 (8oz)  package of Philadelphia Cream Cheese, room temperature
1 (15.25 oz.) can of Whole Kernel Corn, drained
1 (14.75 oz.) can of Cream Style Corn
1 (8.5 oz) package of Jiffy Corn Muffin Mix
2 Eggs
1 C shredded Cheddar Cheese

Heat the oven to 350 degrees
Spray a 2 Quart Casserole with a Vegetable Cooking Spray

In a mixing bowl:
Butter
Cream Cheese
Mix well.

Add:
Both and of Corn
Jiffy Cornmeal Mix
Eggs
Stir well to combine.
Pour into the prepared Casserole.
Sprinkle evenly with Cheddar Cheese

Bake for 45 - 50 minutes, until a knife inserted in the center comes out clean.

Serve hot as a side dish.

Enjoy!
Peace in the Kitchen!





Under-a-Spell Red Devil Cake Recipe - Kraft Recipes

I recently saw this recipe from Kraft. I watched the video and decided that it would be easier to post the video rather than post the recipe and try to explain how to make the cake. There are many possibilities and options for making this recipe with other flavors of cake mix. I think a Spice Cake mix, for a Christmas Cake would be delicious. Create your own.

Under-a-Spell Red Devil Cake Recipe - Kraft Recipes


Enjoy!
Peace in the Kitchen!


Saturday, June 21, 2014

Cabbage Casserole / 2 Recipes


This dish doesn't really need an introduction, it's simply a Cabbage Casserole and that's it. I happen to love Cabbage any way that it's prepared.
I have another favorite Cabbage dish from Ree Drummond that I'll repost at the end of this recipe.


1 Cabbage, about 3 pounds.
1 Quart of Water with 1 tsp of Sea Salt
2 Large Eggs
1/3 C Grated Parmesan Cheese
1/4 C Heavy Cream
1 TBS Butter, melted
1/4 tsp Salt
1/4 to 1/2 tsp Tabasco Sauce, to taste. You can add as much as you like based on your taste.
1/4 tsp Black Pepper

Here's what you'll need:
Preheat the oven to 350 degrees.
1 1/2  Quart Casserole Dish
Coat the dish with a vegetable Cooking Spray.

Remove the core of the cabbage and cut it into wedges, you should get about 8 wedges.

In a large Pasta Pot, Soup Pot or Large Cast Iron Enamel Casserole:
Bring the salted water to a boil.
Add Cabbage.
Cook covered for about 10 minutes.
Drain and set aside

In a large mixing bowl:
Eggs
Beat well.

Whisk in:
Cheese
Cream
Butter
Salt
Tabasco
Pepper
Whisk well.

Roughly chop the Cabbage into pieces.
Toss it with the Egg mixture.
Pour into the  prepared Casserole Dish.
Bake uncovered for 20 to 25 minutes.
Serve hot as a side dish.

Enjoy!
Peace in the Kitchen!



Edna Mae's Escalloped Cabbage / Ree Drummond, The Pioneer Woman:


I happen to love Cabbage. One of my favorite recipes made with cabbage is a Cabbage Soup, it's on the blog. I make it during the Fall and Winter Seasons. It's a great comfort soup. I know that not everyone likes cabbage. I hope that if you do, you'll try my soup and this interesting recipe from The Pioneer Woman. This recipe comes from her mother in law. I did a bit of research and discovered that Cheez Whiz was created in America in 1952.
It's one of those products that is shunned by many, but...... come on!, this has to be included in those All American Iconic Recipes. You know? those recipes that I always say that the French would raise and eyebrow at, if they read it. I happen to embrace many All American Iconic Recipes and I say....... try it before you say you just couldn't eat that!

I took creative licensing and adapted it just a little. Ree Drummond makes it with Cream of Chicken Soup and I make it vegetarian with Cream of Celery, if you like mushrooms, you could use Cream of Mushroom Soup.

1 head of Cabbage
1 jar ( 15oz.) Original Cheez Whiz
1 can (10oz.) Cream of Celery Soup
1 whole ( or 2) fresh jalapenos, seeded and finely diced ( 1 is spicy; 2 is very spicy)
1/4 C milk
Paprika to taste

Preheat the oven to 350 degrees

Slice cabbage into 6 - 8 pie shaped slices. Remove hard inner core.
Par boil slices until nearly done but slightly firm.
Drain very well,then arrange in a buttered 9X13-inch dish.

Mix Cheez Whiz, Cream of Celerty Soup, jalapenos and milk.
Pour over the cabbage.
Sprinkle with paprika , bake 30 minutes or until golden and bubbly.

Enjoy!
Peace in the Kitchen!

the ingredients
adding jalapeno






the finished dish



Friday, June 20, 2014

Apple Cake in a Springform Pan and one made in a Tube Pan

I love Apple Cake and just when I think I've got the best recipe........ I discover another one. Here it is, adapted from a recipe on Food52.
I have another favorite Apple Cake recipe and I added it at the end of this recipe. I have several others that you can research on the blog.

Note:
This cake is made in a Springform Pan. I wrap the bottom and sides of the pan with a layer of heavy duty foil. (the outside of the pan)!

2 Granny Smith Apples, peeled, cored and sliced. After they're sliced, set aside half of the sliced and roughly dice them into large pieces.
2 C Flour
2 1/4 tsp Baking Powder
2 tsp Ground Cinnamon
1 tsp Nutmeg
1/4 tsp Salt
1/2 C Butter
1/2 C Sugar
1/3 C Honey
1/2 C Whole Milk
2 Large Eggs
1 1/2 tsp Vanilla

Preheat the oven to 350 degrees.
Brush an 8" Springform Pan with my Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each and refrigerate it in a jar. I always have it available for all of my baking needs.

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

In a large mixing bowl, with an electric hand mixer:
Beat Butter until smooth and creamy.

Add:
Sugar
Honey
Beat until fluffy.

Add:
Eggs, one at a time, beating after each one.
Vanilla
Mix well.
Scrape the bowl.
Add milk and mix well.
Add the flour mixture and beat until the batter is moist.

Fold in Chopped Apples, by hand.
Pour the batter evenly into the prepared pan.
Gently place the sliced apples, overlapping in a circle, on top of the batter, around the outer edge of the pan.
Bake for 40 - 50 minutes or until a toothpick in the center comes out clean.
Remove the pan to a rack and cool for 10 minutes.
Open the Springform pan and transfer the cake to a parchment paper lined cooling rack and cool completely.

Serve with Whipped Cream.

Enjoy!
Peace in the Kitchen!



This recipe was first published in 1973 by Jean Hewitt, former Home Economist at the New York Times.
It was shared by Food 52
The Tube pan is perfect for this cake. It maximizes the crust surface area and creates height.

Grease a Tube Pan ( I use my Pan Release Recipe on the blog under Tips, Hints and More)
I refer to this Pan Release often. It's the only mix I use to grease any sweet recipes I bake.

3 C flour
1 1/2 C vegetable oil
1 C granulated sugar
1 C brown sugar
3 eggs
1 tsp salt
1 tsp
1 tsp cinnamon
1 tsp baking soda
1 tsp vanilla
3 apples ( I prefer Jonagold  or Granny Smith, Honey Crips), peeled, cored and sliced
1 C coarsely chopped walnuts
1 C raisins ( can be soaked in Irish Whiskey as an option) Just enough to cover them, let them sit overnight, drain and drink the whiskey in a cup of coffee!

Preheat oven to 350 degrees.

In the bowl of a stand mixer, with a paddle attachment:
oil
sugar
Beat for 5 minutes

Add eggs and continue to mix until creamy

In a separate bowl, whisk:
flour
salt
cinnamon
baking soda
Add to batter

Add:
vanilla
apples
walnuts
raisins
Mix well just until combined

Pour batter into prepared pan
Bake for 1 hour 15 minutes
Cool before serving
Dust with confectioner's sugar to serve.




Enjoy!
Peace in the Kitchen!