Sunday, November 30, 2014

Brown Sugar Cinnamon Cake from Chocolate Chocolate and More

I am simply reposting a link to this recipe. It seems easier that rewriting it.
I love any recipe made in Cast Iron!


http://chocolatechocolateandmore.com/…/brown-sugar-cinnamo…/




Gingerbread Bars

I have such a difficult time deciding what to serve at our annual Christmas Open House. I have some traditional items that are always served and then I look for new recipes. I think I'll make these this year. I love Gingerbread during the Holidays and I like the simplicity of this recipe.

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

Gingerbread Bars


1/2 C Butter, melted
3/4 C Granulated Sugar
1/2 C Brown Sugar
1/2 tsp Vanilla
1/3 C Molasses
1 Egg
2 tsp Baking Soda
2 C Flour
1 TBS Cinnamon
1/2 tsp Clove
1/4 tsp Nutmeg
1/2 tsp Salt
Pumpkin Pie Spice for garnish

Icing:

8 oz. Cream Cheese
1/4 C Butter, softened to room temperature.
3 C Confectioner's Sugar
1 tsp Vanilla

In a large bowl, with a wooden spoon:
Butter
Granulated Sugar
Brown Sugar
Vanilla
Molasses
Beat well.

Add:
Egg
Continue mixing by hand with a spoon until incorporated.

Add:
Baking Soda
Flour
Cinnamon
Ginger
Clove
Nutmeg
Salt
Mix just until combined.
Press into the pan.
Bake for 12 - 15 minutes.
Remove to a rack to cool completely.

Icing:

In a large mixing bowl with a hand mixer:
Cream Cheese
Butter
Beat until creamy smooth.

Add:
Confectioner's Sugar
Vanilla
Continue beating until well mixed.

Ice the Gingerbread and cut into squares. ( see NOTE below)
Sprinkle each square with a dusting of Pumpkin Pie Spice.
Transfer to a serving platter.

NOTE:
If you want to get creative, cut the cake into holiday shapes with cookie cutters. You'll just have to eat the crumbs that will be left over after cutting. Hey, Martha Stewart would do this and so will I. I would place the icing in a piping bag to decorate the final cutouts and dust them.

Enjoy!
Peace in the Kitchen!


Tuesday, November 25, 2014

Praline Cookies

I love these easy and highly addictive cookies. I think most everyone in Texas has all of these ingredients readily available in their pantries. I'm reposting the link from Mom's Pantry Kitchen.
What a great, last minutes dessert or a great last minute gift for a neighbor or friend. Package them in cello bags with a recipe card attached to a ribbon.
Thanks again to Mom's Pantry Kitchen for allowing me to share another one of her great recipes.
I have a few recipes in one of her cookbooks.

http://www.momspantrykitchen.com/praline-cookies.html


Enjoy!
Peace in the Kitchen!

Monday, November 24, 2014

Sautéed Apples and Sweet Onions

This one is really simple and really tasty.
It's just a great Fall side dish.
While I was researching the history of this recipe, I discovered that it may be a Medieval recipe or it may possibly have a Germanic heritage.

Here are my reccomendations for the Apples:
Crimson Crisp
Cortland
Ida Red
Jonagored
Stayman Winesap


Sautéed Apples and Sweet Onions:

6 medium Sweet Onions
2 TBS Butter
6 Tart Red Apples, cut into 1/4" wedges.
3 TBS Brown Sugar

In a large skillet on medium heat:
Melt Butter
Add Onions and sauté for 3 - 5 minutes.
Add Apples and sprinkle with Sugar.
Cover and cook 15 - 20 minutes.

That's it!

Enjoy!
Peace in the Kitchen!

Golden Cauliflower with Pine Nuts and Currants

This recipe is from Daphne Oz on The Chew.
I've stopped eating casserole dishes with a lot of cheese and bread crumbs. I like the simplicity and full flavor of the casserole.

Golden Cauliflower with Pine Nuts and Currants:

Preheat the oven to 350 degrees.
A Sheet Pan, lined with Parchment Paper, for roasting the Pine Nuts in a single layer.

1/4 C Pine Nuts (sautéed in a skillet on medium heat, stirring frequently for 4 minutes and set aside to cool)
1 Head of Cauliflower, finely chopped. (fine!)
1/2 C chopped Shallots
1/4 C Currants
1 TBS Red Wine Vinegar
2 TBS Honey
Olive Oil
Salt and Pepper
Fresh chopped Parsley for a garnish

Add a drizzle of Oil to the skillet and turn up the heat to medium high until it's HOT!
Add:
Cauliflower
Salt and Pepper to taste (additional will be added at the end)
Let it sit without stirring until it begins to caramelize.
Stir
Add:
Shallots
Saute until the golden brown for 3 - 4 minutes.

Add:
Currants
Red Wine Vinegar
Honey
Pine Nuts
Continue cooking for 2 minutes.

Finish with a drizzle of Olive Oil and season to taste with additional salt and pepper.
Garnish with chopped Parsley and serve.

Enjoy!
Peace in the Kitchen!





















Sunday, November 23, 2014

Pineapple Pretzel Salad and Pineapple Cream Pie

Is it a salad or a dessert? A friend of mine told me about this recipe that was served at a Thanksgiving gathering. It was supposed to be served as a salad during the meal. They thought it would make a better dessert so they saved it until the end of the meal. I had never heard of it before, but it reminds me of my mother's Pineapple Pie recipe. It was her favorite pie.


Here's her recipe.

Pineapple Cream Pie:

This was one of the best pies that my mother made...... often.
We all loved it and we still enjoy it for a summer picnic.

1 16oz. container of Sour Cream
1 small box of Vanilla Pudding
1 20oz. can of Crushed Pineapple, drained
1 C Chopped Pecans
1 pre made Graham-cracker Pie Shell

Mix all ingredient in a bowl, combine well.
Pour into the Pie Shell
Refrigerate

Simple, Easy, Yummy!

Enjoy!
Peace in the Kitchen!


Pineapple Pretzel Salad:

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

2 C crushed Pretzels
16 TBS (2 sticks) Butter, melted
1 - 8oz. package of Cream Cheese
1 C granulated Sugar
1 8oz. container of frozen Cool Whip, thawed.
2 - 20 oz. cans of Crushed Pineapple, not drained
1/2 of a 3.4oz. box of Instant Vanilla Pudding Mix

Spread the Pretzels evenly on the bottom of the dish.
Carefully drizzle the butter over the Pretzels.
Bake for 10 minutes.
Remove the pan and place it on a rack to cool completely.

In a medium bowl, with an electric hand mixer:
Cream Cheese
Sugar
Beat until creamy smooth.
Fold in the Cool Whip, by hand.
Spread evenly over the cooled Crust.

In a small bowl:
Pineapple
Pudding Mix
Stir to combine well.
Spread over the Cream Cheese layer.
Refrigerate for 1 hour.
Serve cold.

Enjoy!
Peace in the Kitchen!



Scandinavian Christmas Cookies


I have always wanted to spend Christmas in Scandinavia. Maybe it's because I love everything about winter there. I would love to see a Reindeer in my lifetime. So, until those dreams come true, I'll make Scandinavian Christmas Cookies.

Here's what you'll need:
Preheat the oven to 375 degrees.
Sheet Pans lined with Parchment Paper
A variety of Christmas Cookie Cutters
Scandinavian Pearl Sugar


3 1/2 C Flour
2 tsp ground Ginger
2 tsp Cinnamon
2 tsp ground Cloves
1 tsp Baking Soda
1/2 tsp Salt
1/2 C Lyles Golden Syrup
1 tsp fresh grated Orange Peel
16 TBS  unsalted Butter, cubed
1 C granulated Sugar
1 large Egg, beaten
Pearl Sugar to dust the finished cookies.


A speciality sugar that doesn't melt during baking.
You can mix it in cookie dough for added crunch or
dust the tops of cookies before baking.



In a large Mixing Bowl:
Flour
Ginger
Cinnamon
Clove
Baking Soda
Salt
Whisk well.

In a saucepan on medium heat:
Lyles Golden Syrup
Orange Peel
Whisk together.

Add:
Butter
Sugar
Heat, stirring, until melted.
Set aside and cool completely off the heat.
Add:
Egg
Whisk together.
Pour this mixture into the dry ingredients and mix to combine well.
Form the dough into a ball and wrap in plastic wrap.
Refrigerate overnight.

Roll out portions of the dough on a floured surface, 1/4" thick.
Cut out your favorite Christmas shapes with the Holiday Cookie Cutters.
Transfer the cookies to the Sheet Pans and sprinkle with a light dusting of the Pearl Sugar.
Bake for 7 - 8 minutes.
Watch carefully, avoid letting them get too brown.

Remove to a rack and cool for 5 minutes.
Transfer the cookies to the rack and cool completely.

Enjoy!
Peace in the Kitchen!

Saturday, November 22, 2014

Stuffed Plums

I wanted to share one of our favorite restaurants in the Dallas / Ft. Worth area.  The concept of the Potager Cafe is amazing. You're asked to only take what you can eat and only pay what you believe the meal is worth. Believe me, the cuisine is amazing as you watch the chef at work, preparing gourmet quality recipes, right in front of you. The atmosphere is casual and reminiscent of a  Hippy Cafe in the late 60's.
The Cafe is a reminder of commune cooking, circa 1973 and so is Potager's Other Stuff across the street from the cafe. The atmosphere of both locations reminds me of my hippy days in Steamboat Springs, Colorado in the early 70's.
Cynthia Chippindale, the owner, is as free spirited as her cafe and shop. She is usually available to talk to and is as interesting as the cafe and the gift shop across the street. I've included some pictures of the location.
When you get ready to pay for your meal, Cynthia has handmade envelopes, made from recycled magazine pages to put your money in and drop it in an old fashioned watering can. The place is eclectic with mismatched tables, chairs , china, glassware and flatware. The European copper espresso machine makes the best espresso this side of the Marais District in Paris, France.


http://www.potagercafe.com/



"Potager's concept is: “ask for only as much as you can eat and pay what you feel it was worth” kind of strange. We admit, it probably is. But is it wrong? We don’t think so".
"We would like to bring people back to the way we should be eating — with joy and pleasure, experiencing wholesome food, fresh from a local farm. As much as possible, we get our products directly from nearby farms and ranches. We have known the pleasure of quietly watching the cattle at Burgundy Beef, contentedly grazing on honest Texas grasses. We marvel at the freshness of the eggs and taste of the free range chicken we get from Dominion Farms. Our outstandingly skilled and talented chefs have reverence for these products. Following Slow Food principles, they prepare a menu each day that reflects the ever-changing seasons".
"Food such as this should not be wasted. That is why we want you to only ask for as much as you know you can eat. For that reason, we can’t have set prices. This doesn’t mean you pay only as much as you want. Let’s face it – everyone would like a free meal. But we do ask that you pay what you honestly feel it was worth. Remember that we are not using bulk produced ingredients, like most restaurants use — we use Real Food, for which we have paid a fair price to our farmers and ranchers. By doing that, and encouraging you to do the same, we hope that more and more local farmers will find they can actually make a living by growing organic produce. And, by doing that, we will hope to be able to continue bringing food such as this to everyone. Like Dumbledore said – “There comes a time when we have to choose between doing what is right, and what is easy.”

In conclusion, I always end my recipes on the blog with Enjoy! Peace in the Kitchen. Today I simple end my story about the Potager Cafe in Arlington, Texas with......... PEACE!
Cynthia would wish you the same











An example of the menu!

Enjoy!
Peace in the Kitchen!


This recipe was shared with us by Cynthia. Thank you Cynthia for bringing this incredible restaurant and concept to our area. And thanks for sharing this amazing recipe with me.

Stuffed Plums:

Cold fresh Plums, cut in half and pitted.

Filling:
1/2 C Pecan Halves, processed into a Pecan Meal
1 C Cream Cheese, room temperature
1/2 C Blue Cheese, room temperature
A drizzle of Honey
Place in a Food Processor and processor into a spread.
Stuff the Plums.
Refrigerate and serve chilled.

Enjoy!
Peace in the Kitchen!



Sweet and Spicy Pretzel and Nut Mix

I just received this holiday snack idea from Food52 entered by drbabs. I have many recipes for sweet, spicy and salty nut mixes. This one seems to be another interesting recipe to make during the holidays.
You can use a variety of your favorite nuts for this recipe or make them with only one kind.  The recipe makes 4 cups. I use a combination of 1 C Pecans, 1 C Almonds, 1 C Cashews, 1 C Pistachios.
Here's my adapted version of the recipe.

Here's what you'll need:
Preheat the oven to 350 degrees.
A Sheet Pan lined with Parchment Paper






4 C of Nuts
2 TBS Butter, melted
1/3 C Brown Sugar
1/2 tsp Cinnamon
1 tsp Allspice
1 tsp ground Cloves
1 tsp ground Ginger
1 tsp Cayenne Pepper
1 TBS Unsweetened Cocoa Powder
3 TBS Pure Maple Syrup
2 tsp Salt
4 C Pretzel Twists

Spread the nuts in an even layer on the sheet pan.
Bake for 10 minutes.

In a large Mixing Bowl:
Brown Sugar
Cinnamon
Allspice
Cloves
Ginger
Cayenne Pepper
Cocoa Powder
Maple Syrup
Butter
Whisk well.
Add the warm nuts and stir until they are well coated.

Add:
Pretzels
Salt
Gently fold them in, to coat well.
Spread the mixture on the sheet pan and return to bake for 12 - 15 minutes. Stir a couple of times during baking.
Remove the pan to a rack and cool completely.

Enjoy!
Peace in the Kitchen!

Friday, November 21, 2014

Pretzel Rolo Candy Turtles

This is a very easy treat to make. It only requires 3 ingredients and a minimal amount of time. They're a great item to serve at a Christmas Party.
Kids and Adults love them.
This is an adapted recipe from Jennifer, on Cast Iron Cookware.

Here's what you'll need:
Preheat the oven to 350 degrees to roast Pecans.
250 degrees to heat the Turtles.
Sheet Pans lined with Aluminum Foil.

1 package of miniature , square Waffle Pretzels.
1 - 13 oz. package of unwrapped Rolo candies.
Toasted Pecans, recipe to follow.

Place the pretzels in rows, on the sheet pan.
Top each one with a Rolo Candy.
Heat them in a 250 degree oven for 4 minutes.
The candy will begin to soften.
Remove the pan and immediately press 1 Pecan on the top and lightly press it into the melted candy.
Transfer to a new piece of foil and refrigerate until cooled and set.

Toasted Pecans:
350 degree oven.
Spray a Sheet Pan with a vegetable cooking spray.
Line the pan with a single layer of Pecans.
Stir them half way through the baking time.
Bake for 5 minutes

Enjoy!
Peace in the Kitchen!

Scalloped Apples two ways!



Scalloped Apples:

This is a Thanksgiving Favorite in our Family!
It's great any time of the year.

I wanted to recreate the flavor of Apples that we used to get at Luby's Cafeteria when I was a kid. I loved them and they always had them around Thanksgiving. I created this microwaved version. They are exactly as I remembered them.
I recently added a Crock Pot method.
These are always on our Thanksgiving menu.

10 C peeled, cored and sliced tart apples (about 8 med. apples), of course it depends on the size of the apples.
This is the preparation stage of the apples.

After they're coated with the sugar and spices they are dotted with butter.
They are then microwaved with a cover slightly ajar.

This is the final product.
I just made a double recipe for Thanksgiving 2015
I serve them every year.


1/3 C Sugar
2 TBS Cornstarch
1 tsp Cinnamon
1/4 tsp ground Nutmeg
2 TBS Butter
Raisins and Pecans (optional). Add as many or as little as you like.

Place Apples in a 2 1/2 Quart Microwavable Baking dish with a cover
Combine Sugar, Cornstarch,Cinnamon and Nutmeg in a small bowl
Sprinkle over the Apples and toss to coat well
Add Raisins and Pecans if desired
Dot with pieces of Butter
Cover and microwave for 15 minutes, stirring every 5 minutes.

 This is my Apple, Corer, Slicer, Peeler,   " Thingamajiggy ".
My father built a wooden stand for it.
This is the perfect recipe for this machine!


Enjoy!
Peace in the Kitchen!



Scalloped Apples in a Crock Pot:

14 Apples (I prefer Jonagold or Fuji, you can use Granny Smith too.
2/3 C Granulated Sugar
4 TBS Cornstarch
2 tsp Cinnamon
1/2 tsp Nutmeg
4 TBS Butter, cubed

Optional:
Raisins
Chopped Pecans
Dried Cranberries
The prepared Scalloped Apples can also be made and then used as a Pie Filling. The Pie is great with the Optional ingredients added.

Apples:
Peeled
Cored
Sliced  (not too thin)

In a small bowl:
Sugar
Cornstarch
Cinnamon
Nutmeg
Whisk well.

Place Apples in a Crock Pot.
Sprinkle with the Sugar mixture.
Toss to coat.
Distribute the Butter evenly over the top.

Begin cooking on High.
When the Butter melts, turn the temperature to low and continue
cooking for 5 hours.
Stir often.

The addition of the Optional ingredients is great and it makes
a great Pie.

Enjoy!
Peace in the Kitchen!



Mixed Potato Gratin

This is a combination of Yukon Gold Potatoes and Sweet Potatoes in a Gruyere and Parmesan Cheese Gratin.  It's made in a shallow 2 quart casserole dish.
We have a French friend that made this without the Sweet Potatoes. You can do this too by just replacing the Sweet Potatoes with additional Yukon Gold Potatoes. However, I like the combination of the two.
What a great addition this would be to your Thanksgiving Menu.

Here's what you'll need:
Preheat the oven to 375 degrees.
Heavily Butter a shallow 2 Quart Casserole Dish.

Half of a Vidalia Onion, diced
1 TBS Butter
1 TBS Olive Oil
1 3/4 C Heavy Cream
2 TBS Fresh Chopped Parsley
1 TBS Fresh Chopped Chives
1 tsp Fresh Chopped Rosemary
1/2 tsp Pepper
1/4 tsp Salt
1/8 tsp Nutmeg
5 Yukon Gold Potatoes, peeled and sliced thin on a Mandoline.
4 Sweet Potatoes, peeled and sliced thin on a Mandoline.
2 C Whole Milk
2 C Shredded Fresh Gruyere Cheese
1/2 C Grated Parmesan Cheese
2 TBS Butter, cubed.


In a saucepan on medium high heat:
Heat Butter and Olive Oil
Add:
Onions
Saute until soft.

Add:
Heavy Cream
Parsley
Chives
Rosemary
Pepper
Salt
Stir and continue sautéing for 2 minutes, stir well.
Set aside to cool completely.

In a large glass mixing bowl that's microwave safe:
Yukon Gold Potatoes
Sweet Potatoes
Toss to mix together.

Add:
Whole Milk, not the Cream mixture!
Toss with your hands to coat everything.
Cover with plastic wrap and heat in the microwave for 5 minutes.
Stir the Potatoes and continue heating, covered for an additional 5 minutes.
Drain the Potatoes and discard the Liquid.

Spoon 1/2 of the Potato mixture into the Casserole Dish.
Add:
1/2 of the Heavy Cream Mixture.
Sprinkle evenly with 1/2 of the Gruyere Cheese and 1/2 of the Parmesan Cheese.
Repeat with remaining Heavy Cream, Gruyere Cheese and Parmesan Cheese.
Dot evenly with cubed Butter.
Cover with Aluminum Foil.
Bake for 30 minutes.
Uncover the casserole and continue baking for 20 - 30 minutes.
The top should be Golden Brown.

Enjoy!
Peace in the Kitchen!


Apple Fritter Bread from Mom's Pantry Kitchen

Thanks to Mom's Pantry Kitchen for sharing this amazing recipe for Apple Fritter Bread.
Since I was a child, my favorite item at the Donut Shop has been an Apple Fritter.
My Grandmother always made Fried Cakes and they were the only Donut I would eat. To this day, if I go to a Donut Shop, I get plain donuts or, Fried Cakes, as my Grandmother called them.
When my Dad would take me to a Donut Shop, you know they didn't always exist, at least not in my town when I was little. So as soon as the first one opened, I fell in love with the Apple Fritter.
Here's a link to replicate the flavor and texture of the All American Apple Fritter and it's made in a Loaf Pan. It doesn't get much better than this to bring back that childhood memory at the Donut Shop!

http://www.momspantrykitchen.com/apple-fritter-bread.html


Enjoy!
Peace in the Kitchen!

Thursday, November 20, 2014

Macaroni Rice Salad

I recently discovered this recipe while looking through some vintage Mennonite Cookbooks in my collection.
I thought this sounded good.


Macaroni Rice Salad:

2 C uncooked Rice = 4 C cooked
1 C uncooked  Elbow Macaroni = 2 C Cooked
4 Hard Boiled Eggs
1/4 C Minced Onion
1 Carrot, shredded

Dressing:
1 1/2 C Mayonnaise.
3 TBS Prepared Mustard (your choice)
1 TBS Salt
1/4 C Sugar
2 TBS Apple Cider Vinegar

In a large Mixing Bowl:
Cooked Macaroni
Cooked Rice
Eggs
Onion
Carrot

In a medium bowl:
Combine all dressing ingredients. Mix well.
Pour over the Macaroni and Rice.
Toss well.
Refrigerate overnight.
Stir before serving.
Serve chilled.

Enjoy!
Peace in the Kitchen!

Cardamom and Currant Cookies

I happen to love this spice and the combination with Currants. These are interesting cookies for the Holidays.

"Cardamom is a spice native to the Middle East, North Africa, and Scandinavia. There are three types of cardamom; green cardamom, black cardamom and Madagascar cardamom. It is best to buy cardamom still in the pods, which are removed and discarded. You can also buy cardamom seeds however; they lose much of their flavor. Ground cardamom has even less flavor than the fresher ones. Most recipes usually call for green cardamom. Cardamom has a strong, unique spicy-sweet taste, which is slightly aromatic. Cardamom is more expensive than average spices. A little goes a long way. If a recipe calls for 10 pods that would equal 1 ½ tsp ground. Ground cardamom is readily available and found in grocery stores."





Cardamom and Currant Cookies:

Here's what you'll need:
Preheat the oven to 425 degrees.
Sheet Pans lined with Parchment Paper.

1 C Unsalted Butter. melted and cooled to room temperature.
1/2 C Brown Sugar
1  Granulated Sugar + 3 TBS for dusting the cookies.
3 C Flour
1 tsp Cardamom + 1 tap for dusting.
1 tsp Baking Soda
2 tsp Cream of Tartar
1/2 tsp Salt
3 large Eggs, beaten
1 tsp Vanilla
1/2 C Dried Currants

In a large bowl:
Brown Sugar
1 C Granulated Sugar
Flour
1 tsp Cardamom
Baking Soda
Cream of Tartar
Salt
Whisk well and set aside.

In a small bowl:
Eggs
Butter
Whisk well.
Add Vanilla and whisk again.
Add this to the dry ingredients.
Fold in the Currants.
Stir just until well combined and create a dough.
Form it into a disc and wrap in plastic wrap.
Refrigerate the dough for 30 minutes.

In small bowl:
3 TBS Granulated Sugar
1 tsp Cardamom
Whisk well.

Remove dough from refrigerator.
Use a 1 1/2" Cookie Scoop and form cookie balls. Roll in the palm of your hand creating a smooth ball.
Roll the cookies in the Sugar / Cardamom mixture.
Place the cookies 2" apart on the Sheet Pans.
Bake for 8 - 9 minutes.
Transfer the pan to a rack and cool for 5 minutes.
Transfer the cookies to the rack and cool completely.

Enjoy!
Peace in the Kitchen!


Wednesday, November 19, 2014

Pumpkin Butter

Homemade Pumpkin Butter tastes great in the morning on an English Muffin or Bagel. We have a perfect recipe for Pumpkin Bread and we eat it with this Butter.
I like any recipe made with Pumpkin.

1 - 29 oz. can of 100% Pumpkin Puree
1 3/2 C Apple Cider
8 Dried Dates, rehydrated in water.
1/4 C Pure Maple Syrup
2 tsp Ground Ginger
1 1/2 tsp Allspice
A pinch of Ground Cloves
A pinch of Nutmeg
The Juice of 1/2 Lemon

In a large saucepan on medium low heat:
Pumpkin
Apple Juice
Dates
Maple Syrup
Ginger
Allspice
Clove
Nutmeg
Stir to mix well.
Simmer for 30 minutes, stirring often.
Remove from heat.
Add Lemon Juice and stir well to incorporate it.
Process the mixture with a Stick Blender until smooth.
You can also transfer it to a Food Processor in batches and pulse to puree it.
Spoon into jars and keep refrigerated.

Enjoy!
Peace in the Kitchen!

Apple Butter on the Stove or in a Crock Pot

I was raised on Apples in Michigan and my Grandmother had Apple Orchards in Up State New York.
Of course I love any recipe with Apples.



Apple Butter on the Stove:

6 lbs. of Apples, unpeeled, cored and cut into chunks. ( Jonagold Apples, Cortland Apples, Ida Red Apples or Jonamac Apples are the best to use for Apple Butter.)
2 1/2 C Apple Cider
2 C well packed Brown Sugar
2 Strips of Lemon Zest 2 1/2" Long.
1 1/2 TBS Cinnamon
1 tsp Allspice
1/2 tsp Salt

In a large saucepan on medium heat:
Apples, cook stirring for 30 minutes.
Puree in a food processor.
Transfer to a large Dutch Oven.
Add remaining ingredients.

Cook on low for 2 1/2 hours.
Discard the Lemon Zest.
Spoon into sterilized canning jars with lids, filling within 1/2" from the top.
Wipe the rims and seal with lids.
Place jars in a water bath canner or on a rack in a large stock pot.
Fill with water, enough to cover the jars by 2".
Bring to a boil.
Remove jars to cool.
When the lids have popped, store them in a dark place like a Pantry, for 1 week.

Enjoy!
Peace in the Kitchen.


Crock Pot Apple Butter

I realize that time is precious and it's very convenient to get out the Crock Pot and make a recipe.
Here's Crock Pot Apple Butter.

6 lbs. of a variety of Apples. (( Jonagold Apples, Cortland Apples, Ida Red Apples or Jonamac Apples are the best to use for Apple Butter.)
1 3/4 C Apple Cider
2 C Granulated Sugar
2 1/2 C Brown Sugar
1/4 C Fresh Lemon Juice
1/2 tsp Salt
1 TBS Cinnamon
3/4 tsp Ground Clove
1/2 tsp Nutmeg

Add all ingredients to the Crock Pot and Stir to Mix Well.
Cook on High for 2 Hours. Stir occasionally.
After 2 hours, reduce temperature to Low.
Continue cooking for 8 hours or overnight.
Puree with an Immersion Blender.
Transfer to Mason Jars and refrigerate.


Enjoy!
Peace in the Kitchen!

Christmas Punch Recipes!

Here are a few of my favorite Holiday Punch Recipes, adapted from Southern Living.
I did another post called Punch Recipes that can be made throughout the year.

Of course I have to start with a Texas Holiday Punch.

Tex - Mex Christmas Punch:

1 C Granulated Sugar
1 C Water
1 Quart of Pomegranate Juice
3 C Tequila
1 C Fresh Lime Juice
1 C Cranberry Juice
1 - 750ml. bottle of Champagne or Sparkling White Wine.

In a 3 quart saucepan on medium heat:
Sugar
Water
Bring to a boil, stirring constantly.
Heat for 5 minutes until sugar is completely dissolved, stirring constantly.
Set aside to cool for 45 - 60 minutes.

In a large Pitcher:
Pomegranate Juice
Tequila
Lime Juice
Cranberry Juice
Refrigerate for 4 hours.
Pour into a large Punch Bowl.
Carefully add Champagne or Sparkling Wine

Enjoy!
Peace in the Kitchen!

Christmas Brandy Milk Punch:
This recipe makes 4 servings.

2 C Whole Milk
2 C Half and Half
1 C Brandy
1/2 C Sifted Confectioner's Sugar
1 1/2 tsp Vanilla
Crushed Ice
Nutmeg

In a large Pitcher, whisk together:
Milk
Half and Half
Brandy
Sugar
Vanilla

Serve in Christmas Mugs over Crushed Ice.
Sprinkle with Nutmeg.

Enjoy!
Peace in the Kitchen!


Sparkling Cranberry - Raspberry Punch:

This one looks very festive with floating Raspberry Sherbet and Frozen Fresh Cranberries.

6 C - 100%  Ocean Spray Cranberry/Raspberry Juice
6 C - Ocean Spray Sparkling Cranberry flavored Beverage
1 TBS Vanilla
1 Pint of Raspberry Sherbet
Frozen Whole Cranberries for garnish

In a large Punch Bowl, stir together:
Cranberry/Raspberry Juice
Sparkling Cranberry flavored Beverage
Vanilla
Mix well.

Use an Ice Cream Scoop an add Raspberry Sherbet.

Enjoy!
Peace in the Kitchen!









All American Fudge

A friend on Face Book posted a picture of Fudge that she's making for the holidays. She is the daughter of my best friend from college. We've known each other since we were 18. He named his daughter after me...... thank you Terri for reminding me that I needed to post a Fudge Recipe on my blog. Here's her recipe.
For my European friends........ we love Fudge!

All American Fudge!

Here's what you'll need:
1 - 9" X 9' Pan, lined with Foil, ends extending over the pan by 2" all around.

3 C granulated Sugar
12 TBS (3/4 C) Butter, cubed
5 oz. (2/3 C) Evaporated Milk, not Sweetened Condensed Milk!
3 - 4 oz. packages of Baker's Semi Sweet Chocolate, roughly chopped.
1 - 7 oz. jar of Marshmallow Creme
1 tsp Vanilla 
1 C chopped Walnuts or Pecans

In a 3 quart saucepan on mediu, high heat:
Sugar
Butter
Evaporated Milk
Bring to a full rolling boil, stirring constantly.
Continue cooking for 4 minutes or until a candy thermometer reaches 234 degrees, stirring constantly.

Add:
Chocolate
Marshmallow Creme
Stir well until all is melted.

Add:
Vanilla and stir to combine.
Fold in Nuts.

Pour into the prepared pan and spread evenly.
Cool completely.
Use the extended foil to remove the fudge from the pan.
Peel away the foil and cut into squares.

Enjoy!
Peace in the Kitchen!

Pumpkin Pie Spiced Cinnamon Crescent Rolls with a Vanilla Glaze

If you're in the mood, or simply craving a Cinnamon Roll, here's an easy one to make.
Since these use a pre made dough, you don't have to make the dough from scratch, you can have them   sooner than other homemade recipes.
We love Cinnamon Rolls and my wife makes the best! However, in a pinch....... I can make these!
We found the Pillsbury Crescent Recipe Creations Dough at Albertson's,  our local grocery store.  The dough is seamless and perfect for this recipe.




Pumpkin Pie Spiced Cinnamon Rolls with a Vanilla Glaze:
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" Pie Tin

1 tube of Pillsbury Crescent Recipe Creations.
8 TBS Butter, room temperature, divided.
1/4 C well packed Brown Sugar
1/4 C granulated Sugar
1 tsp Pumpkin Pie Spice
1 - recipe of  Vanilla Glaze, recipe to follow.

Melt 4 TBS of the Butter and pour it into the Pie Tin and swirl around to evenly cover the bottom.
Add:
Brown Sugar to the Butter and mix well.

Unroll the sheet of dough with the long side facing you on a cutting board or countertop.
Spread the remaining Butter evenly all over the dough, using your hands.

In a small bowl:
Granulated Sugar
Pumpkin Pie Spice
Sprinkle evenly over the dough, reserve some for the tops of the cut rolls.

Beginning with the long edge facing you, tightly roll the dough, away from you, into a log.
Slice the log into 8 even rolls.

Put them in the Pie Tin, cut side down.
Sprinkle with remaining Sugar/Spice mixture.
Bake for 20 minutes.
Flip the Tin over, into a platter and cover them with the Glaze, while they're still hot.


Vanilla Glaze:

1 C Confectioner's Sugar
4 TBS Heavy Cream
1 tsp Vanilla
Mix well in a small bowl to create the Glaze.
Pour evenly over the rolls.

Enjoy!
Peace in the Kitchen!






Tuesday, November 18, 2014

Pillsbury Crescent Pecan Bars

These are easy to make using Pillsbury refrigerated Crescent Dinner Rolls or Crescent Recipe Creations Dough.
I found the Crescent Recipe Creations at our local Albertson's Grocery Store.
This recipe is slightly adapted from a Pillsbury recipe.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Baking pan, ungreased.

1 - 8oz. can of Pillsbury Refrigerated  Crescent Dinner Rolls or 1 - 8 oz. can of Pillsbury Crescent Recipe Creations refrigerated seamless dough. If you can fin the seamless, it makes baking just a little bit easier.

Filling:
1/2 C chopped Pecans
1/2 C granulated Sugar
1/2 C Lyle's Golden Syrup
1 TBS Butter, melted
1/2 tsp Vanilla
1 Egg, beaten


We have a British Store in our hometown of Grapevine, Texas ,where we buy Lyle's Syrup.
If you can find it, I highly recommend it. It's the only syrup I use.
We also bring it back from England.
Most of our European souvenirs are food related!

Unroll the dough and make 2 long rectangles.
Place them in the baking pan.
Press on the bottom and 1/2" up the sides.
Bake for 8 - 10 minutes.

In a mixing bowl:
Pecans
Sugar
Lyle's Golden Syrup
Butter
Vanilla
Eggs
Whisk Well.

Pour over the partially baked crust and continue baking for 18 - 20 minutes more.

Remove to a rack and cool for at least 1 hour.
Cut into squares to serve.

Enjoy!
Peace in the Kitchen!

Crock Pot Gorgonzola Artichoke Dip

I love Artichoke Dips and I have a few of them on the blog. This one is made with Gorgonzola Cheese which I think is a delicious addition to an Artichoke Dip.

Here's what you'll need:
1 - 3 1/2 to 4 Quart Slow Cooker


1 TBS Vegetable Oil
1 C chopped Vidalia Onion
2 - 14oz. cans of Artichoke Hearts, drained and chopped.
1 - 10 oz. box of frozen, chopped Spinach, thawed, drained and squeezed dry with a paper towel.
1 C diced Red Bell Pepper
1 C Mayonnaise
8 oz. Cream Cheese, cubed.
4 oz. Gorgonzola Cheese, crumbled.
3 Cloves of Garlic, minced.
1/2 tsp Dry Mustard

In a skillet on medium high heat:
Heat the Oil
Add the Onion and sauté until soft and translucent.

In the Slow Cooker :
Onion
Artichoke Hearts
Spinach
Red Pepper
Mayonnaise
Cream Cheese
Gorgonzola Cheese
Garlic
Dry Mustard
Stir Well.

Cover and cook on low for 3 - 4 hours.
Serve with an assortment of crackers.

Enjoy!
Peace in the Kitchen!






Cinnamon Pretzels

A holiday snack....... simple and delicious.

Cinnamon Pretzels:

Here's what you'll need:
2 Roasting Pans or Sheet pans with an edge.
This recipe is made in two batches of 6 C of pretzels that can be baked at the same time in two pans. The recipe can't be doubled.
It makes a total of 12 cups.

Vegetable Oil
Granulated Sugar
Cinnamon
1 - 1lb. bag of small Pretzel Twists

In each Roasting Pan:
2/3 C Oil
1/2 C Sugar
2 tsp Cinnamon
Stir well.
Add 1/2 of the Pretzels and toss well.

Bake uncovered for 30 minutes.
Stirring twice during baking.
Remove from oven and spread out onto Parchment Paper to cool completely.

Enjoy!
Peace in the Kitchen!

Roasted Sweet Potatoes with Cinnamon Pecan Crunch and Dried Cranberries

This dish will be on our Thanksgiving Menu this year.
This recipe is adapted from McCormick.


Roasted Sweet Potatoes with
Cinnamon Pecan Crunch and Dried Cranberries

Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 9" X 13" baking pan well buttered.

3/4 C Brown Sugar, divided
1/2 C Flour
1 C chopped Pecans
2 TBS Orange Juice
2 tsp Vanilla
1 1/2 tsp Cinnamon, divided
1 1/2 tsp ground Ginger, divided
1/2 tsp Salt
3 pounds of Sweet Potatoes, peeled and cut into 1" cubes.
1 C Dried Cranberries
6 TBS Butter, divided.

In a Large Mixing Bowl:
1/4 C Sugar
Orange Juice
Vanilla
1/2 tsp Cinnamon
1/2 tsp Ginger
Salt
Mix to combine well.
Add : Sweet Potatoes
Toss to coat well.

Spoon into the Casserole Pan.
Sprinkle evenly with Cranberries.
Dot evenly with pieces of Butter.
Cover tightly with foil.
Bake 30 minutes.

In a Mixing Bowl:
Flour
Remaining Sugar
Remaining Cinnamon and Ginger.
Whisk well.
Cut in Butter with a Pastry Blender to form a Crumble.
Mix in the Pecans.

Remove Casserole from the oven when it's done baking.
Gently stir, just to mix it well.
Sprinkle evenly with Crumble.

Uncover it.
Return to Bake for an additional 25 - 30 minutes.
The top should be Golden Brown.
Serve Hot.

Enjoy!
Peace in the Kitchen!

Monday, November 17, 2014

Pumpkin Bread, the Best Pumpkin Bread in the World, a Vintage Recipe from the 70's!

You know when someone tells you they don't like Pumpkin Bread and they try this recipe......... and tell you they ate it all, then it has to be the best Pumpkin Bread in the world!
This is a vintage recipe from my sister in law. It's the only Pumpkin Bread that my wife makes.
She's been making it since the early 70's.
This would make a great Holiday gift for friends and neighbors. You can make them in disposable Baking Pans.



Here's what you'll need:
Preheat the oven to 350 degrees.
2 - Loaf Pans 7 3/8 X 3 5/8 X 2 1/4, 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.

Pumpkin Bread:

1 2/3 C Flour    
1 1/3 C Sugar
1/2 tsp Baking Powder
3/4 tsp Salt
1 tsp Baking Soda
1/2 tsp Cinnamon
1tsp Ground Ginger
1/4 tsp Ground Cloves
2 Eggs, beaten
1 C  100% Pure Pumpkin (from a 15 oz. can). See note below to double the recipe and use the entire can)
1/3 C Shortening
1/3 C Water
1 C Chopped Nuts (Optional)

In a large mixing bowl:
Sift together Flour, Sugar, Baking Powder, Salt, Baking Soda, All Spices.
Add:
Eggs
Puree Pumpkin
Shortening
Water
Mix for 1 minute with an Electric Hand Mixer.

Divide evenly among the 2 pans.
Bake for 45 - 50 minutes, until a toothpick inserted in the middle comes out clean.

NOTE:
For convenience, double the recipe, because it uses 1 can of Pumpkin. Bake in 4 of the suggested size pans.
It can also be baked in a single standard loaf pan (8.5" X 4.5") for 1 hour.

Enjoy!
Peace in the Kitchen!






Sunday, November 16, 2014

Corn Cake

Just another Corn Pudding, or is it?
I just added this to my collection of Corn recipes.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 8" X 8" baking dish, sprayed with a vegetable non stick cooking spray.
1 - 9" X 13" baking dish for a water bath.
A Hand Mixer
A Food Processor
Aluminum Foil



Corn Cake.

8 TBS (1stick) Butter, room temperature
1/3 C Masa Harina Flour
1/4 C Water
1 1/2 C Corn kernels, fresh, canned or frozen and thawed.
1/4 C Cornmeal
1/3 C Granulated Sugar
2 TBS Heavy Cream
1/4 tsp Salt
1/2 tsp Baking Powder

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

Add:
Masa Harina
Water
Beat just until well mixed.

In a Food Processor:
Corn
Pulse a few times, leaving it chunky.
Fold into the batter, by hand.

In another bowl:
Cornmeal
Sugar
Heavy Cream
Salt Baking Powder
Whisk well until combined.
Stir this into the Corm Mixture, by hand.
Pour into the pan.
Cover tightly with Aluminum Foil.

Place this pan in a water bath: (the 9" X 13" pan filled with 1/3 of the way with water.)
Bake for 1 hour.

Remove from oven to cool slightly.
Use a large Cookie Scoop to serve.

Enjoy!
Peace in the Kitchen!


Saturday, November 15, 2014

Individual Christmas Fig Cakes with Almond Hard Sauce

I loved being in England during the Holiday Season. It makes me think of Dickens and A Christmas Carol. I love the idea of an English Figgy Pudding at Christmas.
I love Fig recipes and these cakes are perfect for a Christmas gathering with friends and family.
These are served with a Hard Almond Sauce.

Here's what you'll need:
Preheat the oven to 350 degrees
2 - 12 Cup Mini Muffin Tins brushed 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. It keeps forever!

2 C Flour
1 C Granulated Sugar
1 tsp Baking Soda
1 tsp Salt
1 tsp Cinnamon
1 tsp Ground Cloves
1 C Vegetable Oil
3 Large Eggs
1 C Buttermilk
1/2 tsp Almond Extract

1 Recipe of Almond Hard Sauce. (recipe to follow)

In a large mixing bowl:
Flour
Sugar
Baking Soda
Salt
Cinnamon
Clove
Whisk well by hand.

Add to the Flour bowl with an electric hand mixer:
Oil, gradually.
Beat until blended.

Add:
Eggs, one at a time.
Beat just until incorporated.

Add:
Buttermilk
Almond Extract
Beat just until well blended.

Fold in by hand:
Fig Preserves
Pecans
Spoon into the Muffin Tins, 3/4 full.

Bake for 15 - 18 minutes.
A toothpick in the center should come out clean.

Remove the pans to a rack and cool for 5 minutes.
Invert the cakes to the rack and cool completely.

Pipe the tops with Almond Hard Sauce.

Almond Hard Sauce.

16 TBS (2 sticks) Butter, room temperature.
2 C sifted Confectioner's Sugar
1 1/2 tsp Almond Extract

In a large mixing bowl with an electric hand mixer, carefully beat together:
Butter
Confectioner's Sugar
Beat until creamy on medium speed.

Add Almond Extract and continue beating just until incorporated.

Place Sauce in a Piping Bag with your choice of tip and garnish the tops of each cake with the sauce.

Enjoy!
Peace in the Kitchen!





Friday, November 14, 2014

White Chocolate, Cranberry and Pistachio Fudge

There was something about this fudge recipe that looked and sounded like it would be a great holiday treat. I adapted this recipe from Chocolate Chocolate and More. I received it from a fellow blogger.
I'm not a big fan of Fudge, other than basic chocolate, but I would make this one.

Here's what you'll need:
1 - 8" X 8" pan lined with parchment paper, hanging over all four sides. I cut two separate pieces that overlap in the pan and hang over the sides by 2". This will help to lift the fudge out of the pan when it's set.
A Candy Thermometer  (optional)

3 C White Chocolate Chips
3 C Granulated Sugar
3/4 C  (12 TBS) Butter, cubed
A dash of Salt
1 C Heavy Cream
1 tsp Vanilla
1/2 C Dried Cranberries
1/2 C Chopped Pistachio Nuts


In a Stand Mixer with a whisk attachment:
White Chocolate Chips (have this ready for the next step)

I a large saucepan on medium heat:
Sugar
Butter
Salt
Heavy Cream
Heat until the Butter is melted, stirring occasionally.
Continue heating until it comes to a rolling boil.
Boil for 4 minutes, stirring continuously ,set a timer for the exact time.  (You could use a candy thermometer at this stage to make sure it reaches 230 degrees)
Watch it carefully at this stage so it doesn't boil over. This is where the large saucepan is necessary.

Pour the Hot Sugar mixture into the mixing bowl on medium speed for at least 2 minutes, until the Chocolate is completely melted.

Add:
Vanilla
Cranberries
Pistachio Nuts
Mix just until combined.
Pour into the prepared pan and refrigerate for at least 2 hours.
Lift the Fudge from the pan onto a cutting surface.
Cut into squares to serve.

Enjoy!
Peace in the Kitchen!

Thursday, November 13, 2014

Chocolate, Almond, Apricot Amaretto Log Cookies

Chocolate, Almond, Apricot Amaretto Log Cookies.

This is one of my favorite cookies. The recipe was a finalist in the Dallas Morning News / Central Market Holiday Cookie Baking Contest in 2010.
I created a Bar version of this cookie. I've re posted it at the end of this recipe. It contains 1/3 C Amaretto Liqueur, which you could add to this recipe too. I add it to the Butter and Condensed Milk mixture.`

This makes about 6 - 8 logs and 1 dozen cookies per log.

Here's what you'll need:
Preheat the oven to 350 degrees
Waxed Paper
Aluminum Foil


1 pound of Raw Unsalted Almonds with skins on, roasted. (directions to follow)
1 - 14 oz. can of Sweetened Condensed Milk
1/4 pound (1 stick) Butter, melted
1/4 tsp Vanilla
Optional - 1/3 C Amaretto Liqueur
2 - 7 oz. packages of Maria or Mari Lu vanilla cookies, roughly broken.
1 pound of Turkish Apricots, roughly chopped.
2 - 14 oz. packages of Dark Chocolate Candy Melts or Chocolate Chips.

Roast Almonds at 350 degrees in a single layer on a Sheet Pan, lined with Parchment Paper. Cool completely.

In an 8 quart bowl or a Stock Pot:
Condensed Milk
Butter
Vanilla
(Amaretto Liqueur if desired)
Whisk well.

Add:
Cookies
Whole Almonds
Apricots
Mix well, by hand  (I use my hands at this step) and form into logs on pieces of waxed paper.
Logs will be approximately 6" long and 1 1/2" in diameter.
Begin by forming a ball and transferring to paper forming into 6 - 8  densely wrapped logs.
Freeze until solid, at least 24 hours.

Melt Chocolate in a microwave safe bowl according to package directions, stirring occasionally.
Remove logs from the freezer, one at a time. Unwrap and place on individual pieces of Aluminum Foil.
Brush each log ,covering completely with melted Chocolate in several coats. (I use a pastry brush)
Wrap the logs in the foil and refrigerate until chocolate is hardened.
Remove from refrigerator, peel away the foil and slice with a serrated knife to form 1/2" cookies.

Enjoy!
Peace in the Kitchen!



Chocolate, Almond, Apricot Amaretto Bars.

This is an original recipe based on another one that I make into a log.
This is a No Bake Recipe.

I've entered both in the Dallas Morning News/Central Market
Holiday Cookie Baking Contest.
The log recipe made the finals two years ago.


1 - 12 ounce box of Vanilla Wafer cookies
1 - pound of Almonds ( with skins on ),roasted. ( I roast them on a cookie sheet at 350 degrees for 10 minutes)
1 - pound of Dried Turkish Apricots
1/4 pound of butter, melted
1 - 14 ounce can of sweetened condensed milk
6 ounces of semi sweet chocolate chips. I use Ghirardelli.
6 ounces 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 almond 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!









Texas Hill Country Bread

Texas Hill Country Bread.
This recipe has many titles and many options for added ingredients.
I may have something similar to this one already on the blog but I can't remember what I called it. Here's another adapted recipe.

I found my previously posted recipes. It's called Tex - Mex Pull Apart Bread. I posted it at the end . It's very similar to this new one.


One option is the addition  of cooked and crumbled breakfast sausage. I use a vegetarian version.

Here's what you'll need:
Preheat the oven to 350 degrees.
1- un greased Bundt Pan, your choice of design. I spray mine with a cooking spray.

The following are pictures of 2 options of biscuits.





16 TBS Butter (2 sticks), melted
1 1/2 C Shredded 4 Cheese Mexican Blend
1/4 C Shredded  Mozzarella Cheese
1 - 10oz jar of Sliced jalapeno's, drained
1 tsp dried Cilantro
2 - 12 oz. tubes of refrigerated biscuits, each biscuit cut into quarters

In a large bowl:
Butter
Mexican Cheese
Mozzarella Cheese
Jalapeños
Cilantro

Add biscuit quarters and toss well to coat.
Arrange the biscuits in the pan
Bake for 30 minutes
Invert onto a serving platter and serve hot.

Enjoy!
Peace in the Kitchen!


Tex - Mex Pull Apart Bread:

1/2 C butter, melted
1 1/2 C Shredded 4 Cheese Mexican Blend
1/2 C Shredded Mozzarella Cheese
1- (10-12 ounce jar) of Pickled Jalapeno Nacho Slices, drained
1 tsp Dried Cilantro or Dried Coriander Seeds
6 Green Onions, sliced. Use all of the onion.
2 - 12 ounce tubes of any refrigerated biscuits, each biscuit cut into quarters.

Combine the first 6 ingredients in a large bowl, mix well
Fold in the biscuit pieces until well combined.

Place the mixture in a Bundt Pan ( your choice of design). coated with vegetable spray
Bake for 30 minutes in a preheated 350 degree oven.

Invert onto a serving platter and accompany with your favorite Salsa for dipping.

Enjoy!
Peace in the Kitchen!

Saturday, November 8, 2014

The perfect Icing Technique to Flood Icing for Sugar Cookies


Here's a video demonstrating how to ice the perfect Sugar Cookie. Achieve perfectly frosted cookies with this technique from Whitney Wright, the Deputy Food Director of Southern Living.

icing-sugar-cookies-video

Enjoy!
Peace in the Kitchen!

Wednesday, November 5, 2014

Maple Pecan Cake

I have many recipes for fall inspired cakes. This is a simple cake with a lot of flavor.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 8"X 8" pan brushed 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 fool proof release and works with the most intricate Bundt Pan designs!

1 2/3 C Flour
1 C packed Brown Sugar
1 tsp Baking Soda
1/2 tsp Salt
1/2 C Pure Maple Syrup
1/3 C Vegetable Oil
1 tsp White Vinegar
1 C chopped Pecans
Confectioner's Sugar for dusting.

Serving Options:
Whipped Cream
Vanilla Ice Cream


In a Stand Mixer with a Paddle Attachment:

Flour
Brown Sugar
Baking Soda
Salt
Maple Syrup
Oil
Vinegar
Beat to combine well.

Fold in Pecans, by hand.
Spoon into the pan.
Bake for 35 - 40 minutes.
Remove the pan and place it on a rack to cool completely.
Dust with Confectioner's Sugar.

Serve with Whipped Cream or Vanilla Ice Cream.

Enjoy!
Peace in the Kitchen!

Molasses Cream Cheese Stuffed French Toast, My favorite Christmas Morning French Toast recipe and Praline French Toast Casserole

We have our favorite Christmas Morning French Toast . I'll repost it at the end of this one.

Molasses Cream Cheese Stuffed French Toast.

Here's what you'll need:
1 - large non stick skillet, cast iron skillet or cast iron griddle.

2 - 8oz. packages of Cream Cheese, softened to room temperature.
1/4 C Molasses
1/2 C Chopped Pecans
6 Large Eggs, beaten
1/4 C Whole Milk
1 tsp Ground Cinnamon
1/8 tsp Nutmeg
1/2 tsp Vanilla
1 Loaf of Cinnamon Raisin Bread Bread cut into 1/2" slices.
Butter for grilling.
Confectioner's Sugar for Dusting.

In a Stand Mixer with a Paddle Attachment:
Cream Cheese
Beat until smooth and creamy.
Slowly add Molasses.
Fold in Pecans, by hand.
Set aside.

In a large mixing bowl:
Eggs
Milk
Cinnamon
Nutmeg
Vanilla
Whisk well, by hand.
Set aside

Spread 1/2" thick layer of Molasses Cream Cheese on 6 slices of the Bread.
Top each slice with another piece of Bread.

Melt 1 TBS of Butter in the a skillet or on a griddle.
Dip each sandwich in the Egg mixture to coat each side.
Grill them until golden brown, about 3 minutes on each side.

Wipe out the skillet or griddle and repeat with each sandwich, adding additional Butter as needed.
Slice the toasted sandwiches on the diagonal to serve.
Serve warm, dusted with Confectioner's Sugar.

Enjoy!
Peace in the Kitchen!



Overnight Christmas Morning French Toast:

1 (8oz) package of Cream Cheese
12 day old Croissants
18 Eggs
1 1/2 C Heavy Cream
1 TBS vanilla
1/2 tsp Nutmeg
1/2 tsp cinnamon
1 stick (8TBS) of Butter + additional for greasing the pan
Pure Maple Syrup
Confectioner'sSugar

Heavily butter a 9"X13" casserole dish.
Slice Croissants in half, horizontally.
Layer them cut side up in the dish.
Drop pieces of Cream Cheese in between the layers.

In a bowl:
Eggs
Heavy Cream
Vanilla
Nutmeg
Cinnamon
Whisk Well
Pour ove the Croissants.
Bake at 350 degrees for 45 minutes to 1 hour.
Serve topped with warm Maple Syrup and sprinkle with Confectioner's Sugar.

Enjoy!
Peace in the Kitchen!


This is one of our favorite Christmas Morning Recipes.

Overnight Christmas Morning French Toast:

1 (8oz) package of Cream Cheese
12 day old Croissants
18 Eggs
1 1/2 C Heavy Cream
1 TBS vanilla
1/2 tsp Nutmeg
1/2 tsp cinnamon
1 stick (8TBS) of Butter + additional for greasing the pan
Pure Maple Syrup
Confectioner'sSugar

Heavily butter a 9"X13" casserole dish.
Slice Croissants in half, horizontally.
Layer them cut side up in the dish.
Drop pieces of Cream Cheese in between the layers.

In a bowl:
Eggs
Heavy Cream
Vanilla
Nutmeg
Cinnamon
Whisk Well
Pour ove the Croissants.
Bake at 350 degrees for 45 minutes to 1 hour.
Serve topped with warm Maple Syrup and sprinkle with Confectioner's Sugar.

Enjoy!
Peace in the Kitchen!



This is another Best of the Best Recipes!
What a great aroma to wake up to on Christmas morning.

Praline French Toast Casserole:

8 Eggs
1 1/2 C Heavy Cream
1/3 C Maple Syrup ( the good stuff)
1/3 C Packed Brown Sugar
10 - 12  1/2" slices of French Country Bread

Topping:

1 Stick of Butter
1/2 C Packed Brown Sugar
2/3 C Maple Syrup
2 C Chopped Pecans

(I never said it was healthy)

Generously butter a 9"X13" Casserole Dish

In a bowl, whisk together:
Eggs
Heavy Cream
Maple Syrup
Sugar

Place Bread slices in the Casserole dish and cover with the Egg mixture
Cover the dish with plastic wrap and let it sit overnight in the refrigerator
Remove and let it reach room temperature

Topping:
Melt the Butter in a saucepan
Add Sugar and Maple Syrup and cook for 1-2 minutes
Stir in the Pecans
Pour over the Bread
Bake at 350 for 45-55 minutes
Allow to rest for 10 minutes before serving

In my book, I wrote WOW!

Enjoy!
Peace in the Kitchen!









Tuesday, November 4, 2014

Smoked Gouda Cheese and Sun Dried Tomato Muffins

I love these muffins. That's all!
Or maybe I should add that I love Smoked Gouda Cheese in Savory recipes.

Here's what you'll need:
Preheat the oven to 375 degrees
1 - Muffin Pan, either sprayed with a non stick vegetable spray or lined with paper liners and sprayed.
I have a cast iron muffin pan.

This recipe make 10 muffins.

2 C Flour
2 tsp Baking Powder
1 TBS Dry Mustard
1/2 tsp Salt
1/4 tsp Black Pepper
1 C Whole Milk
2 Eggs, beaten
4 TBS Butter, melted
3 TBS Minced Sun Dried Tomatoes in Oil, drained.
1/4 C Chopped Chives
1 C Shredded Smoked Gouda Cheese

In a large mixing bowl:
Flour
Baking Powder
Mustard
Salt
Pepper
Whisk well.

In a large Mixing bowl:
Milk
Eggs
Butter
Tomatoes
Chives
Whisk well.
Add this slowly to the dry ingredients.
Stir just until combined.

Gently fold in the Cheese by hand.
The texture of the batter should be lumpy.
Spoon into the pan.

Bake 25 minutes.
A toothpick in the center should come out clean.

Transfer the pan to a rack to cool for 10 minutes
Remove the muffins to the rack to cool completely.

Enjoy!
Peace in the Kitchen!

Christmas Ginger Scones

This is not an intimidating recipe. I used to think that making Scones was like trying to make French Macarons. I certainly learned that making Macarons can be accomplished, however they are still difficult. However, if you want to make homemade, tasty Scones, these are easy.

Here's what you'll need:
Preheat the oven to 400 degrees.
A Sheet Pan lines ti Parchment Paper.

2 C Flour
3 TBS Brown Sugar
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 tsp Ground Ginger
1/2 tsp Ground Cloves
1/2 tsp Allspice
1/2 tsp Cinnamon
4 TBS Cold Butter, cubed
1/3 C Molasses
1 Egg Yolk, beaten
1/4 C Heavy Cream
Granulated Sugar and Nutmeg for dusting.

In a large mixing bowl:
Flour
Brown Sugar
Baking Powder
Baking Soda
Salt
Ginger
Cloves
Allspice
Cinnamon
Whisk well.
Cut in Butter with a Pastry Knife until it forms coarse crumbles.
Make a well in the center and set aside.

In a medium mixing bowl:
Molasses
Egg Yolk
Heavy Cream
Whisk well.
Add this to the well of the dried ingredients.
Stir with a blending fork just until combined. Don't over work the dough.
Transfer the dough to a floured surface and knead about 10 - 12 turns, until it's smooth.
Pat the dough, by hand, into an 8" Circle and cut into 8 wedges.
Sprinkle each Scone with a dusting of Sugar and Nutmeg.
Bake for 12 - 15 minutes.
Remove the pan to a rack and cool for 5 minutes.
Transfer the Scones to the rack and cool completely.

Enjoy!
Peace in the Kitchen!



Holiday Orange Spiced Coffee

If you're a coffee lover, you might look forward to all of the holiday coffee flavors that come out once a year........ Gingerbread, Pumpkin, Peppermint Mocha and Egg Nog.
Here's a different twist to a tasty holiday coffee created by Kraft Foods. This recipe is made in a Drip Coffee Maker.
I have recipes for other flavored coffees, on the blog.

Holiday Orange Spiced Flavored Coffee:




1/3 C of your favorite Coffee Grounds. (we like French Roast)
1/2 tsp Cinnamon
1/8 tsp Ground Cloves
1/4 C of a good English Orange Marmalade
3 C Water

This is prepared the same as if preparing a pot of coffee in you Drip Coffee Maker:

In the filter basket:
Coffee Grounds
Cinnamon
Cloves
You don't have to mix it.

Add the Orange Marmalade to the empty Coffee Pot.
Fill the reservoir with the Water and brew as usual.
Stir to mix well when it's done brewing.
Serve hot with cream
It definitely needs cream to mellow out the spices.


Enjoy!
Peace in the Kitchen!


Tex - Mex Onion Casserole

I have so many recipes with Onions. I have an entire recipe book about Onions.
This casserole has a kick of heat to it. That's how we like it in Texas.

Tex - Mex Onion Casserole

Here's what you'll need:
Preheat the oven to 350 degrees.
A 1 1/2 - 2 quart casserole dish (I make mine in a 2 quart Terra Cotta Bram)

Tex - Mex Onion Casserole.

6 TBS Butter, divided
3 Large Vidalia / Sweet Onions, roughly chopped
2 C shredded Pepper Jack Cheese or Hatch Jack Cheese
1 C Italian Herb Bread Crumbs
2 Large Eggs
3/4 C Heavy Cream
1 tsp Salt
1/8 tsp Black Pepper
1/2 tsp Cayenne Pepper
1 - 4oz. can of Diced Green Chiles, slightly drained.


In a skillet on medium heat:
Melt 4 TBS of the Butter
Add Onions and sauté until tender.

In the Casserole Dish, layer in the following order:
1/2 of the Onions
1 C of the Cheese
1/2 of the Bread Crumbs
Remaining Onions
Remaining Cheese

In a mixing bowl:
Eggs
Cream
Salt
Black Pepper
Cayenne Pepper
Green Chiles
Whisk well
Pour into the casserole.

In a small skillet:
Melt the remaining 2 TBS of Butter.
Add remaining Bread Crumbs and sauté until golden brown.
Sprinkle evenly over the casserole.
Bake for 25 - 30 minutes.

Enjoy!
Peace in the Kitchen!



Monday, November 3, 2014

Fleur de Sel Caramels | Gimme Some Oven

I have a friend that wanted to make homemade Caramels. I understand they're not easy to do.
I found this recipe and it looks amazing.
If anyone has made them successfully, please comment and give me some tips.



Fleur de Sel Caramels | Gimme Some Oven