One of my favorite memories of my mother's cooking was her Pineapple Pie. She made it often and served it for special occasions.
I also have other recipes on the blog with Pineapple.
Here's just another example of an great Pineapple Cake.
I think it would be great dessert for an Easter menu.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 8" Cake 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.
2 C Flour
2 TBS Cornstarch
1 tsp Baking Powder
1/4 tsp Salt
Zest of 1 Lemon
11 TBS Butter, room temperature
3/4 C Granulated Sugar
4 Large Eggs
1 - 20oz. can of crushed Pineapple, with juice.
1 tsp Vanilla
Whipped Cream for garnish or Pineapple Icing, recipe to follow.
In a mixing bowl:
Flour
Cornstarch
Baking Powder
Salt
Lemon Zest
Whisk well, set aside.
In a Stand Mixer with a Paddle Attachment:
Butter
Sugar
Beat for 5 minutes.
Add:
Eggs
Mix Well until fully incorporated.
Add:
Pineapple
Vanilla
Beat just until incorporated.
Gradually Add Flour and mix just until incorporated.
Pour Batter into the pan.
Bake 50 - 60 minutes.
A toothpick in the center should come out clean.
Remove to a rack to cool for 10 minutes.
Invert the cake onto a parchment paper lined rack to cool completely.
Serve individual slices with Whipped Cream or Ice the top of the cake only with the following Pineapple Icing.
Pineapple Icing:
8 TBS Butter, softened
1 - 8oz. package of Cream Cheese, room temperature.
4 TBS Pineapple Juice
4 C Confectioner's Sugar
In a mixing bowl and an electric hand mixer:
Butter
Cream Cheese
Beat until creamy smooth.
Add:
Juice , beat until incorporated.
Gradually add Sugar, until incorporated and creamy smooth.
Ice the top of the cake only and slice to serve.
Enjoy!
Peace in the Kitchen!
Saturday, February 28, 2015
Green Tomato Casserole
I happen to like recipes made with Green Tomatoes.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 2qt. Oval Casserole dish , something shallow. Brush well with Vegetable Oil.
8 Green Tomatoes, 3/4" slices
1/2 C Grated Parmesan Cheese
1 1/2 C Italian Herb Bread Crumbs
Salt and Pepper to taste
4 TBS Butter, cubed into small pieces
Place half of the Tomatoes in the Casserole dish.
In a mixing bowl:
Cheese
Bread Crumbs
Salt and Pepper.
Mix well.
Sprinkle half of this mixture over the Tomatoes.
Dot with all of the Butter.
Top with remaining Tomatoes.
Sprinkle with remaining Bread Crumb mixture.
Bake for 45 - 50 minutes.
Enjoy!
Peace in the Kitchen!
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 2qt. Oval Casserole dish , something shallow. Brush well with Vegetable Oil.
8 Green Tomatoes, 3/4" slices
1/2 C Grated Parmesan Cheese
1 1/2 C Italian Herb Bread Crumbs
Salt and Pepper to taste
4 TBS Butter, cubed into small pieces
Place half of the Tomatoes in the Casserole dish.
In a mixing bowl:
Cheese
Bread Crumbs
Salt and Pepper.
Mix well.
Sprinkle half of this mixture over the Tomatoes.
Dot with all of the Butter.
Top with remaining Tomatoes.
Sprinkle with remaining Bread Crumb mixture.
Bake for 45 - 50 minutes.
Enjoy!
Peace in the Kitchen!
Cabbage Caserole
Cabbage Casserole in a Dutch Oven
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - large Cast Iron Dutch Oven
1 Large Vidalia Onion, roughly chopped
1 Large Red Bell Pepper, roughly chopped
2 Cloves of Garlic, minced
4 TBS Butter
3 C Shredded Sharp Cheddar Cheese, divided
1 Large Cabbage, chopped, cooked and drained
1 C Italian Herb Bread Crumbs
Salt and Pepper to taste
1 C Half and Half
In the Dutch Oven on medium heat:
Butter, heat until melted.
Add:
Onion
Bell Pepper
Garlic
Sauce until tender.
Add:
Cabbage
2 1/2 C of Cheese
Bread Crumbs
Salt and Pepper
Toss well.
Sprinkle evenly with remaining Cheese.
Evenly drizzle the Half and Half over the Mixture.
Bake for 30 - 45 minutes.
Enjoy!
Peace in the Kitchen!
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - large Cast Iron Dutch Oven
1 Large Vidalia Onion, roughly chopped
1 Large Red Bell Pepper, roughly chopped
2 Cloves of Garlic, minced
4 TBS Butter
3 C Shredded Sharp Cheddar Cheese, divided
1 Large Cabbage, chopped, cooked and drained
1 C Italian Herb Bread Crumbs
Salt and Pepper to taste
1 C Half and Half
In the Dutch Oven on medium heat:
Butter, heat until melted.
Add:
Onion
Bell Pepper
Garlic
Sauce until tender.
Add:
Cabbage
2 1/2 C of Cheese
Bread Crumbs
Salt and Pepper
Toss well.
Sprinkle evenly with remaining Cheese.
Evenly drizzle the Half and Half over the Mixture.
Bake for 30 - 45 minutes.
Enjoy!
Peace in the Kitchen!
Eggplant Gratin
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 2qt. Oval Cast Iron Casserole Dish or a Challow casserole, brushed well with Vegetable Oil.
2 Large Eggplants, peeled and chopped
1 large Sweet Onion, roughly chopped
8 TBS Butter, divided
2 large Eggs, beaten
3 C shredded Sharp Cheddar Cheese
Salt and Pepper to taste
1/2 C Crushed Ritz Crackers
In a saucepan on medium heat:
Cook the Eggplant until tender.
Drain, mash and drain again to remove most of the liquid.
In a skillet:
4 TBS Butter, heat until melted.
Onions
Sauce until soft.
In a large Mixing Bowl:
Eggplant
Onion
Eggs
Cheese
Salt and Pepper
Pour into the casserole dish.
Sprinkle evenly with the Crackers.
Dot with the remaining Butter.
Bake for 45 minutes.
Enjoy!
Peace in the Kitchen!
Zucchini Pie
Oh my gosh, another Zucchini recipe. It's like my overwhelming collection of Corn recipes. I just can't seem to get enough. I often contemplate giving up this Blog. I really enjoy it, but as I look back at the beginning when I stated that my reason for writing it was to pay homage to my Aunt Faye and share about 250 of my favorite recipes...... I have posted almost 1500 recipes. Just when I think I've seen them all, another one comes along. I spend hours researching my vast collection of cookbooks and family archives for additional recipes to post. I've decided that I love doing the research so my readers don't have to. They can simple reap the benefits of my work.
Zucchini Pie:
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Oval 2 quart cast iron casserole dish....... or something equivalent, brushed well with Vegetable Oil. I just happen to have amassed a huge collection of cooking vessels to go along with the recipes. I have every pot, pan, tin, dish and gadget that it takes to create any recipe.
3 C diced Zucchini, unpeeled.
1 large Sweet Onion, roughly chopped.
1/2 C grated Parmesan Cheese
1/2 C shredded Sharp Cheddar Cheese
1/2 C Vegetable Oil
1 C of Bisquick baking mix. If you don't have access to it, I reposted it at the end of this recipe.
4 large Eggs, beaten
4 TBS Fresh chopped Parsley
Salt and Pepper to taste
In a large Mixing Bowl:
Combine all ingredients just until well combined and moistened.
Pour into the Casserole.
Bake 40 - 45 minutes, until golden brown on the top.
Enjoy!
Peace in the Kitchen!
I decided to add this recipe as a separate post for friends that don't have access to the All American Iconic Bisquick Mix!
Homemade Bisquick Mix:
10 C flour
1/3 C baking powder
1/4 C sugar
4 tsp salt
2 C shortening ( Crisco) or any non refrigerated shortening
In a large bowl:
flour
baking powder
sugar
salt
Mix Well
Work the shortening into the mixture using a pastry blender or 2 forks until it forms a coarse crumble mixture.
Store in an airtight container for up to 6 months, unrefrigerated.
Enjoy!
Peace in the Kitchen!
Zucchini Pie:
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Oval 2 quart cast iron casserole dish....... or something equivalent, brushed well with Vegetable Oil. I just happen to have amassed a huge collection of cooking vessels to go along with the recipes. I have every pot, pan, tin, dish and gadget that it takes to create any recipe.
3 C diced Zucchini, unpeeled.
1 large Sweet Onion, roughly chopped.
1/2 C grated Parmesan Cheese
1/2 C shredded Sharp Cheddar Cheese
1/2 C Vegetable Oil
1 C of Bisquick baking mix. If you don't have access to it, I reposted it at the end of this recipe.
4 large Eggs, beaten
4 TBS Fresh chopped Parsley
Salt and Pepper to taste
In a large Mixing Bowl:
Combine all ingredients just until well combined and moistened.
Pour into the Casserole.
Bake 40 - 45 minutes, until golden brown on the top.
Enjoy!
Peace in the Kitchen!
I decided to add this recipe as a separate post for friends that don't have access to the All American Iconic Bisquick Mix!
Homemade Bisquick Mix:
10 C flour
1/3 C baking powder
1/4 C sugar
4 tsp salt
2 C shortening ( Crisco) or any non refrigerated shortening
In a large bowl:
flour
baking powder
sugar
salt
Mix Well
Work the shortening into the mixture using a pastry blender or 2 forks until it forms a coarse crumble mixture.
Store in an airtight container for up to 6 months, unrefrigerated.
Enjoy!
Peace in the Kitchen!
Zucchini Casserole
I seem to be on a new kick, Casseroles!
It's really an old kick.
I have a post titled: (Casseroles, a collection of my favorites. Over 25 recipes). You can search it on the blog.
I don't think that includes all of my casserole recipes that are on the blog.
I really do love Casseroles of any type.
Zucchini Casserole:
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 9" casserole dish. I have an amazing clay dish from Pampered Chef. I also make it in my 2 quart Bram. If you're not familiar with Brams, research them. I absolutely love them.
Butter the casserole dish well!
1 1/2 C Shredded Swiss Cheese
1/3 C Grated Parmesan Cheese
1 TBS Fresh chopped Oregano
1 TBS Fresh chopped Basil
3 Garlic Cloves, minced
Salt and Pepper to taste
2 Large Zucchini, 1/4" slices
5 Roma Tomatoes, 1/4" slices
4 TBS Butter
1/4 C finely diced Onion (I use a Sweet Onion)
1 C Italian Herbed Bread Crumbs
In a large mixing bowl:
Swiss
Parmesan
Oregano
Basil
Garlic
Salt and Pepper to taste
Set side.
Begin layering the casserole in the following order:
1/2 of the Zucchini Slices
1/4 of the Cheese
1/2 of the Tomato Slices
1/4 of the Cheese
Remaining Zucchini
1/4 of the Cheese
Remaining Tomatoes
Remaining Cheese.
In a skillet on medium heat:
Butter until melted
Add Onion and sauté until soft.
Add Breadcrumbs until all of the Butter is absorbed.
Sprinkle evenly over the dish.
Cover with foil.
Bake 25 minutes.
Remove Foil.
Continue baking for an additional 20 minutes.
Enjoy!
Peace in the Kitchen!
It's really an old kick.
I have a post titled: (Casseroles, a collection of my favorites. Over 25 recipes). You can search it on the blog.
I don't think that includes all of my casserole recipes that are on the blog.
I really do love Casseroles of any type.
 |
| This is the Bram that I use for Casseroles. |
Zucchini Casserole:
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 9" casserole dish. I have an amazing clay dish from Pampered Chef. I also make it in my 2 quart Bram. If you're not familiar with Brams, research them. I absolutely love them.
Butter the casserole dish well!
1 1/2 C Shredded Swiss Cheese
1/3 C Grated Parmesan Cheese
1 TBS Fresh chopped Oregano
1 TBS Fresh chopped Basil
3 Garlic Cloves, minced
Salt and Pepper to taste
2 Large Zucchini, 1/4" slices
5 Roma Tomatoes, 1/4" slices
4 TBS Butter
1/4 C finely diced Onion (I use a Sweet Onion)
1 C Italian Herbed Bread Crumbs
In a large mixing bowl:
Swiss
Parmesan
Oregano
Basil
Garlic
Salt and Pepper to taste
Set side.
Begin layering the casserole in the following order:
1/2 of the Zucchini Slices
1/4 of the Cheese
1/2 of the Tomato Slices
1/4 of the Cheese
Remaining Zucchini
1/4 of the Cheese
Remaining Tomatoes
Remaining Cheese.
In a skillet on medium heat:
Butter until melted
Add Onion and sauté until soft.
Add Breadcrumbs until all of the Butter is absorbed.
Sprinkle evenly over the dish.
Cover with foil.
Bake 25 minutes.
Remove Foil.
Continue baking for an additional 20 minutes.
Enjoy!
Peace in the Kitchen!
Friday, February 27, 2015
Squash and Sautéed Mushroom Casserole
When winter is at its coldest and there's snow on the ground there are a few recipes that I absolutely love to make. I like Chili, Macaroni and Cheese and any type of Casserole. Here's another favorite winter casserole.
It's February 27th and we have our first snowfall in Grapevine, Texas.
Squash and Sautéed Mushroom Casserole
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 11" X 7" Casserole Dish greased well with softened butter.
2 Large Yellow Summer Summer Squash
1 Large Zucchini
1/2 Pound of Fresh Sliced Mushrooms
1 C Diced Onion
2 TBS Olive Oil
2 C (8oz.) shredded Swiss Cheese
1/2 C Sour Cream
1/2 tsp Salt
1/4 tsp Pepper
1 C crushed Ritz Crackers
1 TBS Butter, melted
In a large skillet on medium high:
Heat the Oil
Add:
Squash
Zucchini
Mushrooms
Onion
Sauce until tender.
In a large mixing bowl:
Squash mixture
Cheese
Soup
Sour Cream
Salt
Pepper
Gently stir to mix together.
Pour into the Casserole Dish.
In a small bowl:
Cracker Crumbs
Melted Butter
Mix well.
Sprinkle evenly over the top of the casserole.
Bake uncovered for 25 - 30 minutes.
Enjoy!
Peace in the Kitchen!
It's February 27th and we have our first snowfall in Grapevine, Texas.
Squash and Sautéed Mushroom Casserole
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 11" X 7" Casserole Dish greased well with softened butter.
2 Large Yellow Summer Summer Squash
1 Large Zucchini
1/2 Pound of Fresh Sliced Mushrooms
1 C Diced Onion
2 TBS Olive Oil
2 C (8oz.) shredded Swiss Cheese
1/2 C Sour Cream
1/2 tsp Salt
1/4 tsp Pepper
1 C crushed Ritz Crackers
1 TBS Butter, melted
In a large skillet on medium high:
Heat the Oil
Add:
Squash
Zucchini
Mushrooms
Onion
Sauce until tender.
In a large mixing bowl:
Squash mixture
Cheese
Soup
Sour Cream
Salt
Pepper
Gently stir to mix together.
Pour into the Casserole Dish.
In a small bowl:
Cracker Crumbs
Melted Butter
Mix well.
Sprinkle evenly over the top of the casserole.
Bake uncovered for 25 - 30 minutes.
Enjoy!
Peace in the Kitchen!
Vegetable Tian in a Cast Iron Casserole Dish
This is another version of a Vegetable Tian. I previously posted one that you can search.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Cast Iron Roaster, a Rectangular or Oval Cast Iron Casserole Dish. They just need to be shallow, not a deep pot.
1/2 C Olive Oil
3 Cloves of Garlic, minced
Salt and Pepper to taste
1 TBS Chopped Fresh Thyme
1 TBS Chopped Fresh Parsley
2 Zucchini, Sliced 1/4".
3 Tomatoes, sliced 1/4".
2 small Eggplants, sliced 1/4 ". (do not peel)
2 Sweet Onions, sliced
2 C Fresh Parmesan Cheese, grated
In a large mixing bowl:
Oil
Garlic
Salt
Pepper
Thyme
Parsley
Whisk well.
Add:
Zucchini
Tomato
Eggplant
Gently toss to coat well.
Cover the bowl with plastic wrap and refrigerate for 1 hour.
During this time, shake the bowl a few times to distribute the Oil.
Drain the Oil from the bowl into the Cast Iron Dish.
Heat it on the stove over medium heat.
Add the Onions and salute them just until soft (about 5 minutes).
Remove the pan from the heat.
Remove the onions with a slotted spoon and spread them evenly in the pan. Reserve the Marinade.
Layer the remaining vegetables upright, in rows.
Start with a row of Eggplant, then a row of Tomatoes and then a row of Zucchini. (the rows start at the front of the dish and run horizontally across the dish.
Repeat the rows until the pan is filled from front to back.
Drizzle the remaining Marinade over the vegetables.
Sprinkle with Parmesan Cheese.
Bake for 45 minutes. The top should be golden brown.
Enjoy!
Peace in the Kitchen!
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Cast Iron Roaster, a Rectangular or Oval Cast Iron Casserole Dish. They just need to be shallow, not a deep pot.
1/2 C Olive Oil
3 Cloves of Garlic, minced
Salt and Pepper to taste
1 TBS Chopped Fresh Thyme
1 TBS Chopped Fresh Parsley
2 Zucchini, Sliced 1/4".
3 Tomatoes, sliced 1/4".
2 small Eggplants, sliced 1/4 ". (do not peel)
2 Sweet Onions, sliced
2 C Fresh Parmesan Cheese, grated
In a large mixing bowl:
Oil
Garlic
Salt
Pepper
Thyme
Parsley
Whisk well.
Add:
Zucchini
Tomato
Eggplant
Gently toss to coat well.
Cover the bowl with plastic wrap and refrigerate for 1 hour.
During this time, shake the bowl a few times to distribute the Oil.
Drain the Oil from the bowl into the Cast Iron Dish.
Heat it on the stove over medium heat.
Add the Onions and salute them just until soft (about 5 minutes).
Remove the pan from the heat.
Remove the onions with a slotted spoon and spread them evenly in the pan. Reserve the Marinade.
Layer the remaining vegetables upright, in rows.
Start with a row of Eggplant, then a row of Tomatoes and then a row of Zucchini. (the rows start at the front of the dish and run horizontally across the dish.
Repeat the rows until the pan is filled from front to back.
Drizzle the remaining Marinade over the vegetables.
Sprinkle with Parmesan Cheese.
Bake for 45 minutes. The top should be golden brown.
Enjoy!
Peace in the Kitchen!
Cinnamon Bun Cake from Mom's Pantry Kitchen
Another great recipe from Mom's Pantry Kitchen.
http://www.momspantrykitchen.com/cinnamon-bun-cake.html
Enjoy!
Peace in the Kitchen!
http://www.momspantrykitchen.com/cinnamon-bun-cake.html
Enjoy!
Peace in the Kitchen!
Thursday, February 26, 2015
Peace Cake
 |
| This was made in my Silicone Peace Symbol Cake Pan. The Cake was made with a Confetti Cake Mix and filled with Fresh Strawberries, it was delicious. |
1 C good thoughts
1 C kind deeds
1 C consideration for others
2 C sacrifice
2 C well beaten faults
3 C forgiveness
Mix thoroughly.
Add tears of joy, sorrow and sympathy.
Flavor with love, kind services and peace.
Fold in 4 C of prayer and faith.
Blend well.
Fold into daily life.
Bake well with the warmth of human kindness.
Serve with a smile anytime.
It will satisfy the hunger of starved souls!
Or if you have the Peace Cake Pan like I do, make a cake!
Enjoy!
Peace in the Kitchen!
Tuesday, February 24, 2015
Blackberry Jam and Pecan Cake with homemade Blackberry Sauce
This is a Bundt Cake served with a Homemade Blackberry Sauce. It can be topped with Vanilla Ice Cream or Whipped Cream along with the Sauce.
I use a simple designed Bundt Cake Pan. You don't want a pan with intricate detail.
Here's what you'll need:
Preheat the oven to 350 degrees. (just to roast the pecans) The temperature will be lowered to 325 to bake the cake. Place them on a sheet pan to roast.
1 - 10" / 12 C Bundt Pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
1 1/2 C Pecans, roasted in a 350 degree oven for 8 - 10 minutes. Remove and cool completely, set aside.
Reduce the oven temperate to 325 degrees to bake the cake.
1 1/2 C Granulated Sugar
16 TBS (2 sticks) Butter, softened.
4 Eggs
3 C Flour
2 TBS Unsweetened Cocoa
1 tsp Cinnamon
1/2 tsp Salt
1/2 tsp Allspice
1/4 tsp Nutmeg
1 C Buttermilk
1 tsp Baking Soda
1 1/2 C Blackberry Jam. I use Bonne Maman.
2 tsp Vanilla
In a stand mixer with a paddle attachment:
Sugar
Butter
Beat for 3 - 5 minutes.
Add:
Eggs
Beat just until combined.
Keep it in the mixer for later use.
In a medium mixing bowl:
Flour
Cocoa
Cinnamon
Salt
Allspice
Nutmeg
Whisk well and set aside.
In a small bowl:
Buttermilk
Baking Soda
Whisk well and set aside.
In the Stand Mixer with the Butter / Sugar:
Alternate Flour mixture with Buttermilk mixture.
Beat on low, just until combined.
Add:
Jam
Vanilla
Beat just until combined.
Fold in Pecans by hand.
Pour batter into the pan.
Bake for 1 hour to 1 hour 15 minutes, until a toothpick in the center comes out clean.
Remove the pan to a rack and cool for 10 minutes.
Invert the cake onto a parchment paper lined rack to cool completely.
Transfer to a serving platter.
Serve individual slices topped with Homemade Blackberry Sauce.
Blackberry Sauce:
2/3 C Granulated Sugar
2 tsp Cornstarch
1/2 tsp Salt
1 1/4 C smashed fresh Blackberries.
1/3 C Blackberry Jam
In a saucepan on medium heat:
Sugar
Cornstarch
Salt
Whisk well
Add:
Blackberries
Jam
Cook until it boils.
Remove and cool completely.
Enjoy!
Peace in the Kitchen!
Monday, February 23, 2015
Maple Syrup Muffins
I wanted to add some information on Maple Syrup before I post this recipe. It can be confusing when it comes to choosing a good Maple Syrup for any recipes.
I would consider this to be a good Hippy in the Kitchen recipe!
Maple Syrup Grades:
Breakfast Syrups are not made from Maple Sap at all. You know the brands that you buy for your Pancakes and Oatmeal.
Canada has 3 grades of syrup:
AA / Extra Light
A / Light
B / Medium
C / Amber
D / Dark
America has 2 grades of syrup:
A / Premiere meant for eating
B / Dark meant for looking
Basically, if you want a good Maple Syrup for Pancakes and Oatmeal, choose A.
For Baking , choose B.
Maple Syrup Muffins:
Here's what you'' need:
Preheat the oven to 350 degrees.
1 - 10 cup Muffin Tin 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.
2 Large Eggs
1/2 C Grade B Maple Syrup
1/2 C Plain Yogurt
2 TBS Butter, melted
1 C Rolled Oats
1 C Flour
1/2 tsp Salt
1 TBS Baking Powder
1 C Chopped Pecans
In a large mixing bowl:
Eggs
Maple Syrup
Yogurt
Butter
Whisk well.
In a small bowl:
Oats
Flour
Salt
Baking Powder
Whisk well.
Add the dry ingredients to the wet ingredients.
Mix just until incorporated.
Fold in the Pecans.
Evenly distribute among 10 cups of a Muffin Tin.
Bake for 25 minutes.
Enjoy!
Peace in the Kitchen!
Baked Asparagus Omelette
I make Omelettes often for Sunday breakfast. I also make them for dinner. I must admit that I learned to make them a- la Julia Child. I think her method is the best. I have a French Steel Status Pan and I only make Omelettes in it. If you haven't seen Julia's method, I suggest you check it out. You'll never make Omelettes another way.
This is just another way to create an Omelette. It's a very simple recipe.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" Pie Pan, rubbed well with Butter
Baked Asparagus Omelette:
2 TBS Butter (this is in addition to the Butter for the Pie Pan)
2 C cooked Asparagus cut into 1" pieces.
6 Eggs, beaten
Salt and Pepper to taste
1 TBS Fresh chopped Dill
In the Pie Pan:
Fill with the Asparagus.
Add the Eggs.
Salt and Pepper to taste.
Sprinkle evenly with the Dill.
Break up the Butter into small pieces and dot the surface.
Bake for 20 minutes.
Enjoy!
Peace in the Kitchen!
This is just another way to create an Omelette. It's a very simple recipe.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" Pie Pan, rubbed well with Butter
Baked Asparagus Omelette:
2 TBS Butter (this is in addition to the Butter for the Pie Pan)
2 C cooked Asparagus cut into 1" pieces.
6 Eggs, beaten
Salt and Pepper to taste
1 TBS Fresh chopped Dill
In the Pie Pan:
Fill with the Asparagus.
Add the Eggs.
Salt and Pepper to taste.
Sprinkle evenly with the Dill.
Break up the Butter into small pieces and dot the surface.
Bake for 20 minutes.
Enjoy!
Peace in the Kitchen!
Sunday, February 22, 2015
Broccoli Bake
I know it's just another casserole, but a Broccoli casserole is pretty yummy.
Here's what you'll need:
Preheat the oven to 350 degrees
1 - 2 quart casserole dish, heavily buttered.
Broccoli Bake:
2 - (10 - 12 oz.) packages of frozen chopped Broccoli, thawed and drained well.
4 Green Onions, diced
3 Ribs of Celery, diced
1 Red Bell Pepper, diced
1 small onion, diced
4 TBS Butter
1 can of Cream of Mushroom Soup
1/2 C Italian Herb Bread Crumbs
1/2 C grated Sharp Cheddar Cheese
Cook Broccoli according to package instructions.
In a Saucepan on medium heat:
Heat Butter until melted.
Add:
Onion
Celery
Bell Pepper
Saute until soft.
Add:
Broccoli
Soup
Bread Crumbs
Mix Well
Salt and Pepper to taste.
Transfer to the casserole dish.
Sprinkle with Cheese
Bake for 20 minutes.
Enjoy!
Peace in the Kitchen!
Here's what you'll need:
Preheat the oven to 350 degrees
1 - 2 quart casserole dish, heavily buttered.
Broccoli Bake:
2 - (10 - 12 oz.) packages of frozen chopped Broccoli, thawed and drained well.
4 Green Onions, diced
3 Ribs of Celery, diced
1 Red Bell Pepper, diced
1 small onion, diced
4 TBS Butter
1 can of Cream of Mushroom Soup
1/2 C Italian Herb Bread Crumbs
1/2 C grated Sharp Cheddar Cheese
Cook Broccoli according to package instructions.
In a Saucepan on medium heat:
Heat Butter until melted.
Add:
Onion
Celery
Bell Pepper
Saute until soft.
Add:
Broccoli
Soup
Bread Crumbs
Mix Well
Salt and Pepper to taste.
Transfer to the casserole dish.
Sprinkle with Cheese
Bake for 20 minutes.
Enjoy!
Peace in the Kitchen!
Wednesday, February 18, 2015
Pineapple - Crunch - Cake from Mom's Pantry
Another incredible recipe from Mom's Pantry Blog. It was easier to share the link than re write the recipe.
This would be a great cake for Easter.
http://www.momspantrykitchen.com/pineapple-crunch-cake.html
Enjoy!
Peace in the Kitchen!
This would be a great cake for Easter.
http://www.momspantrykitchen.com/pineapple-crunch-cake.html
Enjoy!
Peace in the Kitchen!
Tuesday, February 17, 2015
Swiss Apple Dessert
This recipe is from the 1975 cookbook, Melting Pot of Mennonite Cookery 1874 - 1974.
I look forward to making this.
The following is exactly how the recipe is written.
Swiss Apple Dessert
Beat 2 eggs and add 3/4 C granulated sugar.
Sift: 1/2 C flour, a pinch of salt and 1 tsp baking powder.
Add to the egg mixture and add 1 heaping C peeled diced apples and 1/2 C walnuts.
Pour into a greased dish about 7 inches square.
Bake at 350' for 30 minutes.
Yields 6 servings.
Enjoy!
Peace in the Kitchen!
I look forward to making this.
The following is exactly how the recipe is written.
Swiss Apple Dessert
Beat 2 eggs and add 3/4 C granulated sugar.
Sift: 1/2 C flour, a pinch of salt and 1 tsp baking powder.
Add to the egg mixture and add 1 heaping C peeled diced apples and 1/2 C walnuts.
Pour into a greased dish about 7 inches square.
Bake at 350' for 30 minutes.
Yields 6 servings.
Enjoy!
Peace in the Kitchen!
Deep Chocolate Pound Cake
Deep, is that deeper than Dark, I don't know, but I like a Deep Dark Chocolate Pound Cake.
I did a Blog about Pound Cake, the History and recipes.
I wanted to post this one separately and I'll add it to my Pound Cake post too.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 Loaf Pan, I think the regular size is approximately 9" X 5", 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.
Deep Chocolate Pound Cake
1 1/2 C Cake Flour, this is not regular Flour so make sure it's Cake Flour.
1/4 TBS Salt
1/4 C Dutch Processed Cocoa Powder, this is important too, don't use a Natural Cocoa Powder.
2 oz. Semi Sweet Chocolate, roughly chopped.
2 TBS Medaglia d'Oro Instant Espresso Coffee
1/4 C Boiling Water
1/2 C Buttermilk
1 tsp Vanilla
16 TBS (2 sticks) Butter, room temperature
1 C granulated Sugar
3 Egg Yolks, room temperature
1 C Hershey's Dark Chocolate Chips
In a small bowl:
1 C of the Chocolate Chips
1 tsp of the Flour
Stir to coat the Chips and set aside.
In a small bowl:
Flour
Salt
Whisk and set aside.
In a medium mixing bowl:
Cocoa
Chopped Chocolate
Espresso
Boiling Water
Whisk well and set aside.
In a small bowl:
Buttermilk
Vanilla
Whisk and set aside.
In a Stand Mixer with a Paddle Attachment:
Butter
Sugar
Beat 5 minutes.
Add:
Egg Yolks, one at a time, beating to incorporate after each one.
Add:
Cocoa mixture
Mix just until combined.
Add:
Flour alternating with Buttermilk.
Add:
Chocolate Chips and mix just until mixed in.
Pour batter into the pan.
Bake 1 hour.
Check after 55 minutes. A toothpick in the center should come out clean.
Remove the pan to a rack and cool for 10 minutes.
Invert the cake right side up on a Parchment Paper lined race and cool completely.
Slice and serve with Whipped Cream.
Enjoy!
Peace in the Kitchen!
I did a Blog about Pound Cake, the History and recipes.
I wanted to post this one separately and I'll add it to my Pound Cake post too.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 Loaf Pan, I think the regular size is approximately 9" X 5", 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.
Deep Chocolate Pound Cake
1 1/2 C Cake Flour, this is not regular Flour so make sure it's Cake Flour.
1/4 TBS Salt
1/4 C Dutch Processed Cocoa Powder, this is important too, don't use a Natural Cocoa Powder.
2 oz. Semi Sweet Chocolate, roughly chopped.
2 TBS Medaglia d'Oro Instant Espresso Coffee
1/4 C Boiling Water
1/2 C Buttermilk
1 tsp Vanilla
16 TBS (2 sticks) Butter, room temperature
1 C granulated Sugar
3 Egg Yolks, room temperature
1 C Hershey's Dark Chocolate Chips
In a small bowl:
1 C of the Chocolate Chips
1 tsp of the Flour
Stir to coat the Chips and set aside.
In a small bowl:
Flour
Salt
Whisk and set aside.
In a medium mixing bowl:
Cocoa
Chopped Chocolate
Espresso
Boiling Water
Whisk well and set aside.
In a small bowl:
Buttermilk
Vanilla
Whisk and set aside.
In a Stand Mixer with a Paddle Attachment:
Butter
Sugar
Beat 5 minutes.
Add:
Egg Yolks, one at a time, beating to incorporate after each one.
Add:
Cocoa mixture
Mix just until combined.
Add:
Flour alternating with Buttermilk.
Add:
Chocolate Chips and mix just until mixed in.
Pour batter into the pan.
Bake 1 hour.
Check after 55 minutes. A toothpick in the center should come out clean.
Remove the pan to a rack and cool for 10 minutes.
Invert the cake right side up on a Parchment Paper lined race and cool completely.
Slice and serve with Whipped Cream.
Enjoy!
Peace in the Kitchen!
Monday, February 16, 2015
Cocoa Powder, Dutch Processed or Natural?
Here's a simple way to remember which one to use when baking.
Dutch Process
"Dutched" cocoa differs from natural in that an alkaline solution is added to the beans during roasting, mellowing their acidity. Reddish brown and milder tasting than natural cocoa powder, Dutch process cocoa powder is ideal in baked goods where its subtle flavor complements the other ingredients. It should be combined with an acid such as baking powder.
Natural or American-StyleNatural cocoa powder is acidic, so must be combined with an alkaline ingredient such as baking soda to create bubbles of carbon dioxide, which cause leavening. With an intense, bitter, deep chocolate flavor, it tastes great in brownies and cookies.
Enjoy!
Peace in the Kitchen!
Dutch Process
"Dutched" cocoa differs from natural in that an alkaline solution is added to the beans during roasting, mellowing their acidity. Reddish brown and milder tasting than natural cocoa powder, Dutch process cocoa powder is ideal in baked goods where its subtle flavor complements the other ingredients. It should be combined with an acid such as baking powder.
Natural or American-StyleNatural cocoa powder is acidic, so must be combined with an alkaline ingredient such as baking soda to create bubbles of carbon dioxide, which cause leavening. With an intense, bitter, deep chocolate flavor, it tastes great in brownies and cookies.
Enjoy!
Peace in the Kitchen!
Sour Cream Lemon Pie
I received this recipe from a Blog that I follow. I decided it was easier to simply post the link rather than re write the recipe. It looks really yummy. I may have to put this on our Easter menu.
Sour Cream Lemon Pie
Sour Cream Lemon Pie
Saturday, February 14, 2015
Cheddar Cheese Snaps
I had this recipe posted along with another Cheese recipe and it was difficult to locate it on the Blog. I decided to re post it alone.
Here's my recipe from 1980. I used to make these often for parties.
Cheese Snaps:
1 pound of Sharp Cheddar Cheese, grated
2 sticks of butter, room temperature
3 C Flour
1 tsp Salt
1/4 tsp Cayenne Pepper
1 C Chopped Pecans
Combine the first 5 ingredients on a stand mixer with a paddle attachment and mix well.
Add Pecans
Divide the dough into thirds.
Form each third into small 1 1/2" diameter logs on a sheet of parchment paper.
Wrap tightly and refrigerate for 1 hour.
Preheat oven to 325 degrees.
Slice the rolls into 1/4 " slices
Arrange 1 1/2" apart on a baking sheet
Bake for 18 - 20 minutes
Transfer to paper towels to cool
Store in air tight containers
Enjoy!
Peace in the Kitchen!
Here's my recipe from 1980. I used to make these often for parties.
 |
| The Dough will be very crumbly but it comes together when you form the balls. |
Cheese Snaps:
1 pound of Sharp Cheddar Cheese, grated
2 sticks of butter, room temperature
3 C Flour
1 tsp Salt
1/4 tsp Cayenne Pepper
1 C Chopped Pecans
Combine the first 5 ingredients on a stand mixer with a paddle attachment and mix well.
Add Pecans
Divide the dough into thirds.
Form each third into small 1 1/2" diameter logs on a sheet of parchment paper.
Wrap tightly and refrigerate for 1 hour.
Preheat oven to 325 degrees.
Slice the rolls into 1/4 " slices
Arrange 1 1/2" apart on a baking sheet
Bake for 18 - 20 minutes
Transfer to paper towels to cool
Store in air tight containers
Enjoy!
Peace in the Kitchen!
Chocolate Raspberry Martini, my homemade Chocolate Vodka with various Chocolate Martini recipes and my namesake Terry Tini recipe
I have a few favorite drink recipes. I had a drink created for me at our favorite restaurant in town. They created it for my Birthday. I re posted here. But, I also happen to like recipes that are made with Chocolate and Raspberry. It's one of my favorite flavor combinations.
Here's a great Martini recipe:
1 oz. Raspberry Vodka
1 oz. Dark Creme de Cacao
1 oz. Half and Half
1/2 oz. Tia Maria
Place all ingredients in a cocktail shaker with ice. Shake well and strain into a Martini glass.
Here's my namesake Cocktail!
Terry Tini:
Since I blogged about the Best of the Best Restaurant in Grapevine, I have to share the cocktail that Tolbert's created for one of my Birthdays.
The TerryTini
I love this cocktail. I hope you try it!
2 ounces of Stoli Vanilla Vodka
1 ounce of Midori
1 ounce of Pineapple Juice
1/2 ounce of Roses Lime Juice
Lime slices for garnish
I prefer mine shaken, not stirred, over ice and served straight up in a Martini glass, garnished with a slice of lime.
Thanks again to Kathleen, Paul and the entire crew at Tolbert's Restaurant in downtown Grapevine, Texas!
Enjoy!
Peace in the Kitchen!
I've made Cherry and Apricot Liqueur and I drink Martinis.
Our favorite restaurant in Grapevine, Texas created the Terry Tini for me years ago for my birthday.
This year I'm experimenting with Chocolate Vodka.
About 5 days ago I put 2 (141g.) boxes of Hershey's Whoppers, in a 1 quart bottle. Fill with Vodka!
Put the lid on it and shake vigorously.
Shake the bottle every day. (so far it's been 7 days)
The Whoppers will start to dissolve.
I'm not sure yet if they will dissolve completely, but I'll update the process on the blog.
I have some recipes for cocktails made with the chocolate vodka that I'll post as soon as I'm happy with the results.
At the end I'll edit this post with the results and the recipes.
More to come!
I left the bottle sitting for 10 days. I shook it every day. After ten days it was complete. I strained it and placed it back in the bottle. I keep it in the refrigerator.
It's delicious.
Mint Chocolate Martini:
3 oz. Chocolate Vodka
1.5 oz. Creme de Menthe
1.5 oz. Creme de Cocoa
Pour over ice in a cocktail shaker , shake and strain into a Martini glass.
White Chocolate Martini:
1 oz. Chocolate Vodka
1 oz. Vanilla Vodka
1/2 oz. White Creme de Cocoa
1 oz. Half and Half
Pour over ice in a cocktail shaker, shake and strain into a Martini glass.
Chocolate Espresso Martini:
2 oz. Chocolate Vodka
1 oz. Cold Espresso Coffee
1/2 tsp Orange Juice
1 strip of Orange Peel
Pour over ice in a cocktail shaker, shake and strain into a Martini glass.
Chocolate Hazelnut Martini:
1.5 oz. Chocolate Vodka
1.5 oz. Creme de Cacao
2.5 oz. Hazelnut non dairy Coffee Creamer
Pour over ice in a cocktail shaker, shake and strain into a Martini glass.
Enjoy!
Peace in the Kitchen!
Here's a great Martini recipe:
1 oz. Raspberry Vodka
1 oz. Dark Creme de Cacao
1 oz. Half and Half
1/2 oz. Tia Maria
Place all ingredients in a cocktail shaker with ice. Shake well and strain into a Martini glass.
Here's my namesake Cocktail!
Terry Tini:
Since I blogged about the Best of the Best Restaurant in Grapevine, I have to share the cocktail that Tolbert's created for one of my Birthdays.
The TerryTini
I love this cocktail. I hope you try it!
2 ounces of Stoli Vanilla Vodka
1 ounce of Midori
1 ounce of Pineapple Juice
1/2 ounce of Roses Lime Juice
Lime slices for garnish
I prefer mine shaken, not stirred, over ice and served straight up in a Martini glass, garnished with a slice of lime.
Thanks again to Kathleen, Paul and the entire crew at Tolbert's Restaurant in downtown Grapevine, Texas!
Enjoy!
Peace in the Kitchen!
I've made Cherry and Apricot Liqueur and I drink Martinis.
Our favorite restaurant in Grapevine, Texas created the Terry Tini for me years ago for my birthday.
This year I'm experimenting with Chocolate Vodka.
About 5 days ago I put 2 (141g.) boxes of Hershey's Whoppers, in a 1 quart bottle. Fill with Vodka!
Shake the bottle every day. (so far it's been 7 days)
The Whoppers will start to dissolve.
I'm not sure yet if they will dissolve completely, but I'll update the process on the blog.
I have some recipes for cocktails made with the chocolate vodka that I'll post as soon as I'm happy with the results.
At the end I'll edit this post with the results and the recipes.
More to come!
I left the bottle sitting for 10 days. I shook it every day. After ten days it was complete. I strained it and placed it back in the bottle. I keep it in the refrigerator.
It's delicious.
Mint Chocolate Martini:
3 oz. Chocolate Vodka
1.5 oz. Creme de Menthe
1.5 oz. Creme de Cocoa
Pour over ice in a cocktail shaker , shake and strain into a Martini glass.
White Chocolate Martini:
1 oz. Chocolate Vodka
1 oz. Vanilla Vodka
1/2 oz. White Creme de Cocoa
1 oz. Half and Half
Pour over ice in a cocktail shaker, shake and strain into a Martini glass.
Chocolate Espresso Martini:
2 oz. Chocolate Vodka
1 oz. Cold Espresso Coffee
1/2 tsp Orange Juice
1 strip of Orange Peel
Pour over ice in a cocktail shaker, shake and strain into a Martini glass.
Chocolate Hazelnut Martini:
1.5 oz. Chocolate Vodka
1.5 oz. Creme de Cacao
2.5 oz. Hazelnut non dairy Coffee Creamer
Pour over ice in a cocktail shaker, shake and strain into a Martini glass.
Enjoy!
Peace in the Kitchen!
 |
| This is the finished product! |
Beets, my favorite Beet recipes!
I happen to love beets and I have a Best of the Best recipe for Pickled Beets that I make often.
We get fresh beets from our local Farmers Market.
I'm an Administrator for a Cast Iron Website and we often post an ingredient and ask our followers to tell us how they use it, and they often share a recipe. The latest ingredient was Beets. Of course I mentioned Pickled Beets and so did many others. However, one person shared this recipe and I really liked it.
It's simple and it has to be delicious, if you like Beets.
I've never heard of Beets being served this way. My wife and I are on our way to the market this morning, in search of Beets!
We always have cans of Pineapple in our pantry.
Beets and Pineapple.
Thinly slice raw beet.
Heat the skillet on medium high heat and melt 2 TBS of Butter.
Add the sliced Beets with Salt and Pepper to taste.
Add 1 can of Pineapple Chinks, with the juice.
Reduce the heat to simmer, cover the skillet and allow the beets to cook until tender, stirring occasionally.
That's it!
Enjoy!
Peace in the Kitchen!
Pickled Beets
I hesitated to post this recipe because I didn't know if anyone else but me would pickle beets.
We went to our local farmer's market 2 weeks ago and I bought some beets. They were quite large and I wasn't sure what I was going to do with them.
I decided to pickle them and I'm glad I did. These are the best tasting beets I have ever eaten.
There were about 4 - 5 beets in various sizes and a few were large. I peeled them and quartered some and made large slices with some of them. I recommend just buying some fresh beets at a farmer's market, if you can, make the brine and use all of it, making sure to cover the beets completely. I added some slices of onion to the jar too.
I peeled them and put them in a pot of boiling water. Boiled them for a few minutes, reduced the heat and simmered them for about 30 minutes, until tender yet still had some texture.
Brine:
In a saucepan:
2 C white vinegar
2 C water
2 C sugar
1 tsp allspice, whole or ground ( I used ground)
1 tsp clove, whole or ground ( I used whole)
1 TBS ground cinnamon
Whisk well to incorporate the cinnamon
Boil until sugar has completely melted
Reduce heat and simmer 15 minutes
Remove and pour over beets and onions in jars ( I let the brine cool a bit before pouring it into the jars.
Refrigerate for 2 weeks
Enjoy!
Peace in the Kitchen!
Beet Sliders with Green Goddess Dressing from Gatsby's Diner in Sacramento, California
It's difficult to find a recipes that's different when beets are the main ingredient. This was very appealing to me as a vegetarian and a fan of beets.
The recipe says to discard the liquid that the beets are cooked in. I keep the liquid to use in a soup.
I have a recipe for what I believe are the Best of the Best Pickled Beets. The recipe is on the blog. I also have a recipe on the blog for Roasted Vegetables that includes Beets.
If you haven't tried beets, I hope you do.
5 quarts water
1/2 C sea salt, plus a pinch
1 TBS dried dill
6 dried arbol chiles
1/4 C coriander seeds
1 TBS caraway seeds
1 large carrot, coarsely chopped
2 stalks celery, coarsely chopped
1/2 large yellow onion, coarsely chopped
4 TBS seasoning sauce (recommended: Maggi)
6 to 8 whole beets (depending on size)
Olive oil
Green Goddess Dressing, recipe follows
Sliced red onions, for serving
16 to 18 slider buns, toasted
Directions
In a large stock pot, combine and the water, 1/2 C sea salt, dill, chiles, coriander, caraway, carrots, celery, onions, seasoning sauce, and beets and bring to a boil. Boil on medium heat for about 1 hour.
Remove the beets and let cool, discarding the liquid. Once cooled, remove the skin from the beets with a vegetable peeler. (Remember to wear gloves, as the beets will stain your hands as well as other surfaces.) Cut the beets into 1/4 to 3/8-inch slices. Place the beet slices, a drizzle of olive oil, and a pinch of sea salt into a skillet over high heat and saute until glossy and tender, about 2 1/2 minutes on each side.
Remove the beets from the skillet and serve with shaved red onion and Green Goddess Dressing on a toasted slider bun.
Green Goddess Dressing:
1 bunch fresh tarragon, stemmed, finely chopped
1/2 bunch fresh parsley, stemmed, finely chopped
1 bunch green onions, finely chopped
1/2 C buttermilk
1 TBS lemon juice
1/2 C white wine vinegar
1 C sour cream
2 C mayonnaise
Salt and pepper
Combine the herbs, green onions, buttermilk, lemon juice, and vinegar in a mixing bowl. Let macerate for 10 minutes. Add the sour cream and mayonnaise, and blend with an immersion blender until creamy. Season with salt and pepper.
Enjoy!
Peace in the Kitchen!
Citrus Beet Salad
This is an incredible recipe. We are members at one of the most prestigious Art Museums in the country, The Kimball. We're fortunate to live in the Dallas Ft. Worth metroplex and be able to visit it often.
We went to the opening of Faces of Impressionism, Portraits from the Musee D 'Orsay in Paris, France. It's also one of our favorite Museums. It's our favorite museum in Paris.
We had lunch in the museum cafe yesterday and fell in love with this simple beet salad. When I looked a the Kimball Cookbook in the museum gift shop, I saw the recipe. When I was paying for the book, I told the sales associate that I was paying $30 for a salad recipe. I discovered that there are hundreds of amazing recipes in the book. I decided to post some of them, starting with the Citrus Beet Salad.
Salad:
1 - 16 oz. jar of Sliced Pickled Beets, drained
1 C thinly sliced Carrots
1/4 C thinly sliced Red Onions
1/2 C Dried Cranberries
1 C Orange sections or 1 can Mandarin Oranges, drained.
2 TBS chopped fresh Parsley
Dressing:
3 TBS Red Wine Vinegar
3 TBS Orange Marmalade
1/4 tsp Allspice
1/4 tsp Coriander
1/4 tsp Cinnamon
1/4 tsp dried Ginger
1/2 tsp Vanilla
1/2 tsp Salt
1/8 tsp freshly ground Black Pepper
1 TBS Vegetable Oil
In a large mixing bowl:
Beets
Carrots
Onions
Cranberries
Orange Segments
Parsley
Stir to combine.
Set aside.
In a medium mixing bowl:
Vinegar
Marmalade
Allspice
Coriander
Cinnamon
Ginger
Vanilla
Salt
Black Pepper
Oil
Whisk well.
Pour dressing over the salad and toss well.
Refrigerate for at least 2 hours or overnight.
Enjoy!
Peace in the Kitchen!
I could write a dissertation about Borscht, but I won't. I'll keep it simple. My wife grew up on a Mennonite farm, her ancestors are Russian Mennonites. Their Borscht has cabbage, potatoes, onion, tomatoes, chicken and cream at the end. I grew up with Beet Borscht served with a dollop of Sour Cream. I haven't researched the origin of the soup, but here's my version of the Borscht that I knew as a child.
Beet Borscht
1 TBS Vegetable Oil
1 small Onion, chopped
1 C of shredded Carrots
1 C of shredded Beets
Salt and Pepper to taste
2 TBS Red Wine Vinegar
1 1/2 C Beet Juice
Garnishes:
Chopped Hard Boiled Eggs
Boiled and sliced Fingerling Potatoes
1 TBS of Horseradish mixed with 1/4 C Sour Cream
Sliced Dill Pickles
Fresh Chopped Dill
In a saucepan on medium heat:
Heat the Oil.
Add:
Onion, cook 3 minutes.
Carrots, cook 3 minutes.
Beets, cook 3 minutes.
Salt and Pepper to taste.
Vinegar, cook until evaporated.
Beet Juice, mix well.
Transfer to a covered bowl and refrigerate until cold.
Ladle the Soup into individual bowls and garnish with the options listed above.
Enjoy!
Peace in the Kitchen!
Roasted Root Vegetables
Here's what you'll need:
Preheat the oven to 400 degree oven
1 - Large Roasting Pan
3 Sweet Potatoes, peeled and wedged
8-12 Slender Carrots, peeled, whole
8-12 Baby Turnips, peeled, whole
8-10 Fingerling Potatoes, cleaned, skins on, cut in half lengthwise
4 Large Parsnips, peeled, cut diagonally into 1" slices
3 Medium Onions, peeled and quartered
3-4 Large Beets, peeled and wedged
1 Whole Garlic head, cloves separated and un peeled
3 sprigs of Fresh Rosemary
Coarse Sea Salt, Freshly Ground Black Pepper
Olive Oil
Place all vegetables in the pan
Drizzle generously with Olive Oil, toss by hand to coat evenly
Season with salt and pepper
Bake 45 minutes to 1 hour (stir occasionally), until all the vegetables are tender
Enjoy!
Peace in the Kitchen!
We get fresh beets from our local Farmers Market.
I'm an Administrator for a Cast Iron Website and we often post an ingredient and ask our followers to tell us how they use it, and they often share a recipe. The latest ingredient was Beets. Of course I mentioned Pickled Beets and so did many others. However, one person shared this recipe and I really liked it.
It's simple and it has to be delicious, if you like Beets.
I've never heard of Beets being served this way. My wife and I are on our way to the market this morning, in search of Beets!
We always have cans of Pineapple in our pantry.
Beets and Pineapple.
Thinly slice raw beet.
Heat the skillet on medium high heat and melt 2 TBS of Butter.
Add the sliced Beets with Salt and Pepper to taste.
Add 1 can of Pineapple Chinks, with the juice.
Reduce the heat to simmer, cover the skillet and allow the beets to cook until tender, stirring occasionally.
That's it!
 |
| I sliced the beets on a Mandoline. |
 |
| I cut the rounds into quarters. |
 |
| I didn't have Pineapple Chunks in my pantry so I used Sliced Pineapple and cut each slice into quarters. |
Enjoy!
Peace in the Kitchen!
Pickled Beets
I hesitated to post this recipe because I didn't know if anyone else but me would pickle beets.
We went to our local farmer's market 2 weeks ago and I bought some beets. They were quite large and I wasn't sure what I was going to do with them.
I decided to pickle them and I'm glad I did. These are the best tasting beets I have ever eaten.
There were about 4 - 5 beets in various sizes and a few were large. I peeled them and quartered some and made large slices with some of them. I recommend just buying some fresh beets at a farmer's market, if you can, make the brine and use all of it, making sure to cover the beets completely. I added some slices of onion to the jar too.
I peeled them and put them in a pot of boiling water. Boiled them for a few minutes, reduced the heat and simmered them for about 30 minutes, until tender yet still had some texture.
Brine:
In a saucepan:
2 C white vinegar
2 C water
2 C sugar
1 tsp allspice, whole or ground ( I used ground)
1 tsp clove, whole or ground ( I used whole)
1 TBS ground cinnamon
Whisk well to incorporate the cinnamon
Boil until sugar has completely melted
Reduce heat and simmer 15 minutes
Remove and pour over beets and onions in jars ( I let the brine cool a bit before pouring it into the jars.
Refrigerate for 2 weeks
Enjoy!
Peace in the Kitchen!
Beet Sliders with Green Goddess Dressing from Gatsby's Diner in Sacramento, California
It's difficult to find a recipes that's different when beets are the main ingredient. This was very appealing to me as a vegetarian and a fan of beets.
The recipe says to discard the liquid that the beets are cooked in. I keep the liquid to use in a soup.
I have a recipe for what I believe are the Best of the Best Pickled Beets. The recipe is on the blog. I also have a recipe on the blog for Roasted Vegetables that includes Beets.
If you haven't tried beets, I hope you do.
5 quarts water
1/2 C sea salt, plus a pinch
1 TBS dried dill
6 dried arbol chiles
1/4 C coriander seeds
1 TBS caraway seeds
1 large carrot, coarsely chopped
2 stalks celery, coarsely chopped
1/2 large yellow onion, coarsely chopped
4 TBS seasoning sauce (recommended: Maggi)
6 to 8 whole beets (depending on size)
Olive oil
Green Goddess Dressing, recipe follows
Sliced red onions, for serving
16 to 18 slider buns, toasted
Directions
In a large stock pot, combine and the water, 1/2 C sea salt, dill, chiles, coriander, caraway, carrots, celery, onions, seasoning sauce, and beets and bring to a boil. Boil on medium heat for about 1 hour.
Remove the beets and let cool, discarding the liquid. Once cooled, remove the skin from the beets with a vegetable peeler. (Remember to wear gloves, as the beets will stain your hands as well as other surfaces.) Cut the beets into 1/4 to 3/8-inch slices. Place the beet slices, a drizzle of olive oil, and a pinch of sea salt into a skillet over high heat and saute until glossy and tender, about 2 1/2 minutes on each side.
Remove the beets from the skillet and serve with shaved red onion and Green Goddess Dressing on a toasted slider bun.
Green Goddess Dressing:
1 bunch fresh tarragon, stemmed, finely chopped
1/2 bunch fresh parsley, stemmed, finely chopped
1 bunch green onions, finely chopped
1/2 C buttermilk
1 TBS lemon juice
1/2 C white wine vinegar
1 C sour cream
2 C mayonnaise
Salt and pepper
Combine the herbs, green onions, buttermilk, lemon juice, and vinegar in a mixing bowl. Let macerate for 10 minutes. Add the sour cream and mayonnaise, and blend with an immersion blender until creamy. Season with salt and pepper.
Enjoy!
Peace in the Kitchen!
Citrus Beet Salad
This is an incredible recipe. We are members at one of the most prestigious Art Museums in the country, The Kimball. We're fortunate to live in the Dallas Ft. Worth metroplex and be able to visit it often.
We went to the opening of Faces of Impressionism, Portraits from the Musee D 'Orsay in Paris, France. It's also one of our favorite Museums. It's our favorite museum in Paris.
We had lunch in the museum cafe yesterday and fell in love with this simple beet salad. When I looked a the Kimball Cookbook in the museum gift shop, I saw the recipe. When I was paying for the book, I told the sales associate that I was paying $30 for a salad recipe. I discovered that there are hundreds of amazing recipes in the book. I decided to post some of them, starting with the Citrus Beet Salad.
Salad:
1 - 16 oz. jar of Sliced Pickled Beets, drained
1 C thinly sliced Carrots
1/4 C thinly sliced Red Onions
1/2 C Dried Cranberries
1 C Orange sections or 1 can Mandarin Oranges, drained.
2 TBS chopped fresh Parsley
Dressing:
3 TBS Red Wine Vinegar
3 TBS Orange Marmalade
1/4 tsp Allspice
1/4 tsp Coriander
1/4 tsp Cinnamon
1/4 tsp dried Ginger
1/2 tsp Vanilla
1/2 tsp Salt
1/8 tsp freshly ground Black Pepper
1 TBS Vegetable Oil
In a large mixing bowl:
Beets
Carrots
Onions
Cranberries
Orange Segments
Parsley
Stir to combine.
Set aside.
In a medium mixing bowl:
Vinegar
Marmalade
Allspice
Coriander
Cinnamon
Ginger
Vanilla
Salt
Black Pepper
Oil
Whisk well.
Pour dressing over the salad and toss well.
Refrigerate for at least 2 hours or overnight.
Enjoy!
Peace in the Kitchen!
I could write a dissertation about Borscht, but I won't. I'll keep it simple. My wife grew up on a Mennonite farm, her ancestors are Russian Mennonites. Their Borscht has cabbage, potatoes, onion, tomatoes, chicken and cream at the end. I grew up with Beet Borscht served with a dollop of Sour Cream. I haven't researched the origin of the soup, but here's my version of the Borscht that I knew as a child.
Beet Borscht
1 TBS Vegetable Oil
1 small Onion, chopped
1 C of shredded Carrots
1 C of shredded Beets
Salt and Pepper to taste
2 TBS Red Wine Vinegar
1 1/2 C Beet Juice
Garnishes:
Chopped Hard Boiled Eggs
Boiled and sliced Fingerling Potatoes
1 TBS of Horseradish mixed with 1/4 C Sour Cream
Sliced Dill Pickles
Fresh Chopped Dill
In a saucepan on medium heat:
Heat the Oil.
Add:
Onion, cook 3 minutes.
Carrots, cook 3 minutes.
Beets, cook 3 minutes.
Salt and Pepper to taste.
Vinegar, cook until evaporated.
Beet Juice, mix well.
Transfer to a covered bowl and refrigerate until cold.
Ladle the Soup into individual bowls and garnish with the options listed above.
Enjoy!
Peace in the Kitchen!
Roasted Root Vegetables
Here's what you'll need:
Preheat the oven to 400 degree oven
1 - Large Roasting Pan
3 Sweet Potatoes, peeled and wedged
8-12 Slender Carrots, peeled, whole
8-12 Baby Turnips, peeled, whole
8-10 Fingerling Potatoes, cleaned, skins on, cut in half lengthwise
4 Large Parsnips, peeled, cut diagonally into 1" slices
3 Medium Onions, peeled and quartered
3-4 Large Beets, peeled and wedged
1 Whole Garlic head, cloves separated and un peeled
3 sprigs of Fresh Rosemary
Coarse Sea Salt, Freshly Ground Black Pepper
Olive Oil
Place all vegetables in the pan
Drizzle generously with Olive Oil, toss by hand to coat evenly
Season with salt and pepper
Bake 45 minutes to 1 hour (stir occasionally), until all the vegetables are tender
Enjoy!
Peace in the Kitchen!
Friday, February 13, 2015
Inside-Out Chocolate Strawberries from Duncan Hines
This can't be any easier. It makes a great simple, easy. delicious dessert.
The Frosting is from Duncan Hines.
The Frosting is from Duncan Hines.
Inside-Out Chocolate Strawberries
Inside-Out Chocolate Strawberries: make this romantic flavor combo without having to melt chocolate. 1. Hollow strawberries. 2. Fill with Creamy Home-Style Classic Chocolate frosting. Tip: Use an egg carton for easy transport and display.
Thursday, February 12, 2015
Pull Apart Bundt Pizza with a Marinara Dipping Sauce
I love it when friends share their favorite recipes and I can post them on the Blog. I grew up in Michigan. If you follow my Blog, you know many of the details of my childhood. We lived on Briggs Street in Drayton Plains. Our neighborhood was full of kids. We all played together and went to school together. This recipe was shared with me by one of my childhood friends, Debby. She lived across the street from me.
I like this recipe and I look forward to making it. I've adapted it.
Pull Apart Bundt Pizza with a Marinara Dipping Sauce
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Bundt pan with a simple design, sprayed well with a vegetable cooking spray.
2 cans of Pizza Dough, cut into 1/2" slices and cut the slices into four pieces.
2 C shredded Mozzarella Cheese
1 C grated Parmesan Cheese
2 TBS dried Italian Seasoning
1/3 C Olive Oil
1 (6 oz.) package of Pepperoni. I use a vegetarian version. (roughly chopped)
A Jar of your favorite Marinara Sauce for Dipping.
Place all ingredients in a large mixing bowl.
Mix well with your hands to make sure everything is coated with Oil.
Spread evenly into the pan.
Bake for 35 minutes or until a knife in the center comes out clean. You may need to continue to bake it in 5 minute increments, testing with a knife after each time.
Invert onto a serving platter.
Serve hot .
Place a small bowl of Marinara Sauce in the center of the bread for dipping. You can also serve it in individual serving bowl.
Enjoy!
Peace in the Kitchen!
I like this recipe and I look forward to making it. I've adapted it.
Pull Apart Bundt Pizza with a Marinara Dipping Sauce
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Bundt pan with a simple design, sprayed well with a vegetable cooking spray.
2 cans of Pizza Dough, cut into 1/2" slices and cut the slices into four pieces.
2 C shredded Mozzarella Cheese
1 C grated Parmesan Cheese
2 TBS dried Italian Seasoning
1/3 C Olive Oil
1 (6 oz.) package of Pepperoni. I use a vegetarian version. (roughly chopped)
A Jar of your favorite Marinara Sauce for Dipping.
Place all ingredients in a large mixing bowl.
Mix well with your hands to make sure everything is coated with Oil.
Spread evenly into the pan.
Bake for 35 minutes or until a knife in the center comes out clean. You may need to continue to bake it in 5 minute increments, testing with a knife after each time.
Invert onto a serving platter.
Serve hot .
Place a small bowl of Marinara Sauce in the center of the bread for dipping. You can also serve it in individual serving bowl.
Enjoy!
Peace in the Kitchen!
Wednesday, February 11, 2015
Gruyere Cheese , 3 recipes
I wanted to write a post about Gruyere Cheese. It's one of my favorite cheeses to use in recipes. It's quite versatile and melts well to be incorporated into many recipes.
"Gruyère cheese is generally known as one of the finest cheeses for baking, having a distinctive but not overpowering taste. In Quiche, Gruyère adds savoriness without overshadowing the other ingredients. It is a good melting cheese, particularly suited for Fondues along with Vacherin and Emmental. It is also traditionally used in French Onion Soup, as well as in Croque Monsieur, a classic French toasted Ham and Cheese Sandwich. Gruyère is also used in chicken and veal Cordon Bleu. It is a fine table cheese, and when grated, it is often used with Salads and Pastas. It is used, grated, atop Le Tourin, a type of garlic soup from France which is served on dried bread. White wines, such as Riesling, pair well with Gruyere. Sparkling apple cider and Bock beer are also beverage affinities."
Gruyere Souffle
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Buttered 2 Quart Souffle Dish
2 Slices of Whole Wheat Bread pulsed in a Food Processor to make Bread Crumbs.
1 C Whole Milk
1 C Grated Gruyere Cheese
1 TBS Butter
A pinch of Salt
A pinch of Pepper
1/8 tsp Cayenne Pepper
2 Large Egg Yolks
3 Large Egg Whites, beaten until stiff peak.
In a large saucepan on medium heat:
Milk, heat to scald.
Reduce heat to low.
Add:
Bread Crumbs
Cheese
Butter
Salt
Pepper
Cayenne Pepper
Cook until the Cheese melts, stirring often.
Remove from heat.
Whisk in Egg Yolks.
Fold in Egg Whites.
Pour batter into the dish.
Bake for 30 minutes.
Enjoy!
Peace in the Kitchen!
Gruyere Fondue
1 Clove of Garlic, crushed
1 1/2 C Dry White Wine
1 pound of Gruyere Cheese, cubed
1 tsp Nutmeg
1/4 C Kirsch
French Country Bread, cubed. You can use a Baguette too.
Rub the inside of a saucepan with the Garlic. Discard any remaining pieces.
Add Wine and bring to a boil.
Reduce heat to medium low and stir in the Cheese with a wooden spoon, until melted.
Do not allow it to boil.
Cook for about 20 minutes, it will begin to thicken.
Add:
Nutmeg
Kirsch
Transfer to a Fondue Pot or Chafing Dish.
Serve by dipping cubed bread into the cheese with Fondue Forks.
Stir frequently while serving.
Add additional wine if it begins to thicken too much.
Enjoy!
Peace in the Kitchen!
Gruyere and Chive Popovers
Here's what you'll need:
Preheat the oven to 400 degrees
1 - Popover Pan
3 C Whole Milk
3 C Flour
1 1/2 tsp Salt
6 Eggs
1 1/4 C shredded Gruyere Cheese, divided.
2 TBS fresh Chives, minced
2 TBS Butter, cubed
Butter for the Popover pan
In a saucepan on medium heat:
Milk
Heat just to a simmer with bubbles forming around the edge.
In a small mixing bowl:
Flour
Salt
Sifted together.
Set aside.
In a large mixing bowl:
Eggs
Whisk well.
Slowly add Milk.
Whisk quickly to avoid cooking the eggs.
Add:
Flour
Whisking just until combined.
Add:
1 C of Cheese
Chives
Whisk to combine.
Preheat the Pan for 2 minutes.
Remove and add a bit of Butter to each cup.
Divide the batter evenly among the cups, filling 3/4 full.
Top each with some of the remaining Cheese.
Bake for 20 minutes.
Reduce heat to 300 degrees.
Continue baking for 10 minutes.
Remove and serve warm with Butter and Jam.
Enjoy!
Peace in the Kitchen!
"Gruyère cheese is generally known as one of the finest cheeses for baking, having a distinctive but not overpowering taste. In Quiche, Gruyère adds savoriness without overshadowing the other ingredients. It is a good melting cheese, particularly suited for Fondues along with Vacherin and Emmental. It is also traditionally used in French Onion Soup, as well as in Croque Monsieur, a classic French toasted Ham and Cheese Sandwich. Gruyère is also used in chicken and veal Cordon Bleu. It is a fine table cheese, and when grated, it is often used with Salads and Pastas. It is used, grated, atop Le Tourin, a type of garlic soup from France which is served on dried bread. White wines, such as Riesling, pair well with Gruyere. Sparkling apple cider and Bock beer are also beverage affinities."
Gruyere Souffle
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Buttered 2 Quart Souffle Dish
2 Slices of Whole Wheat Bread pulsed in a Food Processor to make Bread Crumbs.
1 C Whole Milk
1 C Grated Gruyere Cheese
1 TBS Butter
A pinch of Salt
A pinch of Pepper
1/8 tsp Cayenne Pepper
2 Large Egg Yolks
3 Large Egg Whites, beaten until stiff peak.
In a large saucepan on medium heat:
Milk, heat to scald.
Reduce heat to low.
Add:
Bread Crumbs
Cheese
Butter
Salt
Pepper
Cayenne Pepper
Cook until the Cheese melts, stirring often.
Remove from heat.
Whisk in Egg Yolks.
Fold in Egg Whites.
Pour batter into the dish.
Bake for 30 minutes.
Enjoy!
Peace in the Kitchen!
Gruyere Fondue
1 Clove of Garlic, crushed
1 1/2 C Dry White Wine
1 pound of Gruyere Cheese, cubed
1 tsp Nutmeg
1/4 C Kirsch
French Country Bread, cubed. You can use a Baguette too.
Rub the inside of a saucepan with the Garlic. Discard any remaining pieces.
Add Wine and bring to a boil.
Reduce heat to medium low and stir in the Cheese with a wooden spoon, until melted.
Do not allow it to boil.
Cook for about 20 minutes, it will begin to thicken.
Add:
Nutmeg
Kirsch
Transfer to a Fondue Pot or Chafing Dish.
Serve by dipping cubed bread into the cheese with Fondue Forks.
Stir frequently while serving.
Add additional wine if it begins to thicken too much.
Enjoy!
Peace in the Kitchen!
Gruyere and Chive Popovers
Here's what you'll need:
Preheat the oven to 400 degrees
1 - Popover Pan
3 C Whole Milk
3 C Flour
1 1/2 tsp Salt
6 Eggs
1 1/4 C shredded Gruyere Cheese, divided.
2 TBS fresh Chives, minced
2 TBS Butter, cubed
Butter for the Popover pan
In a saucepan on medium heat:
Milk
Heat just to a simmer with bubbles forming around the edge.
In a small mixing bowl:
Flour
Salt
Sifted together.
Set aside.
In a large mixing bowl:
Eggs
Whisk well.
Slowly add Milk.
Whisk quickly to avoid cooking the eggs.
Add:
Flour
Whisking just until combined.
Add:
1 C of Cheese
Chives
Whisk to combine.
Preheat the Pan for 2 minutes.
Remove and add a bit of Butter to each cup.
Divide the batter evenly among the cups, filling 3/4 full.
Top each with some of the remaining Cheese.
Bake for 20 minutes.
Reduce heat to 300 degrees.
Continue baking for 10 minutes.
Remove and serve warm with Butter and Jam.
Enjoy!
Peace in the Kitchen!