Thursday, April 30, 2015

Vacation

I'm still on vacation and haven't had a chance to post any new recipes. I've certainly had some amazing food and I've even photographed some incredible plates of food that we've had. I'll post them when I return home. I just ordered a new beautiful cookbook today and will receive it when I return home. I'll post some of my favorite recipes from the book.
Until then,
Enjoy!
Peace in the Kitchen!
Terry

Sunday, April 26, 2015

Time Away

I'll be back soon, vacation time! Getting some great ideas for new posts.
Namaste!

Tuesday, April 21, 2015

Strawberry Pretzel Pie

I was reading a post about the most famous foods for each State in the U.S.
The most popular food in Utah is Pretzel Jello Salad.
I had already posted a recipe for one of them so I decided to create a collection of the most popular Jello Pretzel Desserts. There are Fruit Flavored Gelatin options available for Vegetarians and Vegans.
They are often referred to as Salad, Dessert or Pie.
Here are my favorite ones.


Strawberry Pretzel Pie:


2 C finely crushed Pretzels
3/4 C Butter, melted
1/4 C Brown Sugar
2 C sliced fresh Strawberries
1 - 14oz. can of Sweetened Condensed Milk
1/2 of an 8oz.  package of Cream Cheese. (use only 4 ounces), softened
4 TBS + 1tsp of Strawberry Jello
2 C Heavy Cream, divided
1/3 C Sugar

Mix together the Pretzels , Butter and Brown Sugar
Press into a 10" Pie Pan
Bake at 350 degrees for 10 - 12 minutes
Remove and cool completely

Process the Strawberries in a food processor until finely chopped.

In a bowl using an electric hand mixer, beat:
Condensed Milk
Milk
Cream Cheese
Jello
Beat until smooth
You can also do this in a stand mixer with a whisk attachment

Add Berries and mix until well blended
Transfer to a large mixing bowl

Beat 3/4 C of the Heavy Cream to soft peak stage and fold into the Strawberry mixture.

Spoon into the crust and freeze for 8 - 12 hours

Beat remaining Heavy Cream ( 1/4 C ) in a stand mixer with a whisk attachment at high speed.
Gradually add 1/3 C Sugar ( do this process after the pie is completely frozen)

Top the frozen pie with the whipped cream and return to the freezer for another hour.

This recipe is from:
Mary Allen Perry
Southern Living
June 2012


Enjoy!
Peace in the Kitchen!

Ozark Pudding

This recipe is from one of my latest purchases at the Mennonite Central Committee sale in Kansas.
I came home with 16 vintage recipe books.
This is basically an Apple and Raisin Pudding.

Ozark Pudding

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - small, well buttered baking dish an 8" X 8" will work.

3/4 C granulated Sugar
1/3 C Flour
1/2 C Grated Apples
1/2 C Raisins
A Pinch of Salt
1 Egg
1 1/4 tsp Baking Powder
1/2 C Chopped Pecans
1 tsp Vanilla

In a large mixing bowl, with a hand mixer:
Egg
Beat well

Add:
Sugar
Beat until creamy.

In another bowl, sift together:
Flour
Baking Powder
Salt
Whisk well.
Add to the Egg bowl.
Beat well.

Fold in:
Apple
Raisins
Pecans
Vanilla

Pour into the dish.
Bake for 30 minutes.

Serve with Whipped Cream.

Enjoy!
Peace in the Kitchen!



Monday, April 20, 2015

Apple and Old Fashioned Quaker Oats Bars


We recently visited our family in Kansas. My sister in law served Apple Bars for dessert. I didn't get the recipe but eventually I will.
Until then, here's another recipe for them.


Apple and Old Fashioned Quaker  Oats Bars

Apple Filling:

2 C Apples, peeled, cored and roughly chopped.
2 TBS Butter
1/4 C Brown Sugar
2 TBS Flour
1 tsp Cinnamon
2 TBS Water
1/4 tsp Salt

Bars:

14 TBS Cold Butter, cubed
1 1/2 C Oats (Old Fashioned Quaker Oats)
1 C Brown Sugar
1 tsp Baking Powder
1/2 tsp Salt


Apple Filling instructions:

In a saucepan on medium heat:
Apples
Butter
Brown Sugar
Flour
Cinnamon
Water
Salt
Mix well and stir constantly until the apples soften and the filling begins to thicken.
Remove from heat and set aside.


Crust/Crumble:

In a large mixing bowl:
Flour
Oats
Brown Sugar
Baking Powder
Salt
Mix well.
Gradually cut in the Butter with a pastry knife until it becomes a crumble.

Press half of the crumble even;y in the pan.
Pour in the Apple Filing.
Sprinkle the remaining crumble over the filling.
Bake for 30 - 40 minutes.
Remove to a rack and cool completely.
Cut into squares to serve.

It can be heated in a microwave and served warm with Vanilla Ice Cream or Whipped Cream....... or plain!

Enjoy!
Peace in the Kitchen!

Wednesday, April 15, 2015

Homemade Fresh Berry Jam

I happen to love Berry Jam. We had plenty of Berries growing up in Michigan. My Grandmother and Aunt made their own Berry Jam. We also had Cherry Jam, Apple Jelly and Apple Butter.
Here's my favorite recipe for Homemade Fresh Berry Jam.


Homemade Fresh Berry Jam

Here's what you'll need:
Approximately 7 half pint jars with lids that have been sterilized in boiling water.


1 C Fresh Blueberries
1 C Fresh Blackberries
1 1/2 C  Chopped Fresh Strawberries
1 1/2 C Fresh Raspberries
1 - ( 1 3/4 oz.) package of powdered fruit pectin.
7 C Granulated Sugar

In a Dutch Oven on medium high heat:
Crush all of the Berries.
Stir in the Pectin.
Bring to a rolling boil, stirring constantly.

Add:
Sugar
Return to a Boil
Boil for 1 minute, stirring constantly.

Remove from heat.
Skim off the foam.
Ladle into the jars leaving 1/4" from the top.
Wipe the rims.
Place the lids on them.
Process for 10 minutes in a boiling water bath canner.

Enjoy!
Peace in the Kitchen!



Fully Loaded Hot-Pimento -Cheese Dip from Melissa's Southern Style Kitchen

This looks absolutely sinful but......... yummy! I decided to simply post the link to the recipe.
Can we really have enough recipes for Dip? I can't. I seem to have a collection of them. Thank you Melissa for allowing me to share another one of your amazing recipes.

http://www.melissassouthernstylekitchen.com/fully-loaded-h…/

Enjoy!
Peace in the Kitchen!

Tuesday, April 14, 2015

Hershey's Kiss Rolls from Christina Tosi

I travel to France........ a lot! I'm passionate about all things French and that includes the ever so amazing Pain Chocolat, or Croissant Chocolat! We're fortunate to have a local French Bistro and Bakery in our little Texas town where they make the very best of both of those, this side of the River Seine!
I just received my copy of Christina Tosi's new cookbook titled, Milk Bar Life. I love everything about it.
The first recipe I've chosen to post is her Hershey's Kiss Roll.
Why didn't I think of this?

Here's my adapted version of her recipe. I have not changed the integrity of the original recipe. I just use my own verbiage and format to write it.

Hershey's Kiss Roll

Here's what you'll need:
Preheat the oven to 350 degrees
1 - Bundt Pan. I recommend a simple design. Sprayed well with a non stick vegetable spray. I brush mine 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.



4 -(8oz.) tubes of refrigerated crescent rolls.
32 Hershey's Kisses, unwrapped, of course!

Pop open the tubes of rolls on a clean kitchen surface.
Unravel the dough.
Separate the rolls.

With the palm of your hand, flatten out each triangle of dough.
Load each piece with a Hershey's Kiss.
Roll up the dough like a croissant.
Gather  the edges of the dough together up around the Kiss so it's completely enclosed.
No need to roll them into perfect shapes, keep them a bit rustic.
Place the dough packets snuggly into the pan, staggering each one's position and stacking them on top of each other in a zigzag pattern. It helps to load more into the pan.

Bake for 30 - 40 minutes until the top is golden brown.

Remove the pan to a rack and allow to cool slightly before inverting the rolls onto a serving platter.

Break apart and........... eat!

Enjoy!
Peace in the Kitchen!


Monday, April 13, 2015

Recipe from Momma's Treasures (The Only Cookbook You Will Need to Make Your Own Collection of Family Recipes

I live in the small Texas town of Grapevine. I have many favorite shops and restaurants in town. I've mentioned many of them on my blog. Among them are The Main Street Bistro and Bakery, Tolbert's Restaurant, Redefined Coffee Shop, Good Things for All Seasons, and The British Emporium.
Today's post is about a cookbook signing event that Anne and I went to last weekend. It was held at Good Things for All Seasons on Main Street.





Patty Hensel is a Grapevine resident and she was signing copies of her cookbook, Momma's Treasures.
When I read the book, I noticed a quote from Tracy Wendt, owner of Good Things for All Seasons and I absolutely understood her comment..... "Comprehensive and resourceful. It will become the most used cookbook in your kitchen."
Patty said that when she got married, "finding a specific recipe when I wanted it was almost impossible. That led me to write this cookbook. Now recipes are organized and much easier to find and follow." That's exactly what I loved about this book.

I asked Patty for permission to blog about the book and post some of her recipes. I had her personalize my book "To The Hippy in the Kitchen"
It was a pleasure to meet you, have you autograph my copy of your book and taste a couple of your recipes at the book signing. Thank you to Good Things for All Seasons for hosting the event.

As I was preparing to write this post, I read the book from cover to cover and decided to choose a few recipes to post. That was not an easy task. I wanted to add many more as I continued to read them.
Instead of continuing to post additional recipes that I absolutely love, I've decided to post one and list the others and encourage my readers to order the book.

To order your copy, click on the link below:
www.mommastreasuresbook.com or www.pattyhensel.com.


Old-Fashioned German Potato Salad
Makes 6 - 8 servings

12 to 14 large new potatoes
1/2 cup sugar
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 teaspoon dry mustard
1/2 cup vegetable oil
1 cup white wine vinegar
1 cup chicken broth
3 tablespoons finely chopped green onions
2 tablespoons finely chopped fresh parsley

In large saucepan, add potatoes and enough water to cover. Over high heat, bring water to a boil. Reduce heat and simmer until potatoes are easily pierced with a fork, about 20 - 25 minutes. Cool enough to handle and peel while warm. Set aside.
In a small saucepan, combine sugar, salt, pepper, dry mustard, oil, vinegar, and broth, stirring well.
Place over medium heat and bring just to a boil, stirring until sugar is well-dissolved. Remove from heat.
Slice potatoes thin and place in a large bowel. Add just enough warm dressing to moisten potatoes. Gently blend in onions and parsley.
May be served warm or chilled.

Instead of continuing to post additional recipes that I absolutely love, I've decided to simply list them and encourage my readers to order the book.

Grandma's Old-Fashioned Cole Slaw
Cilantro Lime Dressing
Cheddar-Green Onion Muffins
Sweet Potato Crunch
Corn Souffle
New Mexico Green Chili Macaroni and Cheese
Oatmeal Cookies
Milky Way Cake
Grandma Kattner's German Apple Cake
Creamy Banana Pudding (we tasted this one)
Terrific Toffee (we tasted this one)

They were the first ones that I dog-eared as I went through the book.
You have to consider that I'm Vegetarian , but I have to mention there are so many meat recipes too.
In conclusion, I love this book and look forward to cooking baking and serving many of Patty's recipes.

Enjoy!
Peace in the Kitchen!







Sunday, April 12, 2015

Macaroni and Cheese Gourmet Style

Everyone has a favorite recipe for Mac and Cheese. I thought I did until I started researching and creating recipes for it. I don't think you can ever have too many Mac and Cheese recipes. Here's one more to add to my collection.

Macaroni and Cheese Gourmet Style

Here's what you'll need:
Preheat the oven to 350 degrees
1 - (2 quart) deep dish casserole.

4 TBS Butter, divided
3/4 C Italian Herb Bread Crumbs
1/4 C Grated Parmesan Cheese
2 tsp Fresh Thyme Leaves, not chopped.
1 tsp salt, divided + additional to taste.
8 oz. Cavatappi Pasta, cooked according to directions.
2 1/2 C Whole Milk
1/2 small Onion, grated
1 Clove of Garlic, minced
2 TBS Flour
1 C Grated Fresh Fontina Cheese
1 C Grated Fresh Gruyere Cheese
1 C Grated Fresh Sharp White Cheddar Cheese
1/2 tsp Mustard Powder
1/8 tsp Cayenne Pepper

In a skillet on medium heat:
2 TBS Butter, heat until melted.
Add Bread Crumbs and sauté for 6 - 8 minutes.
Transfer to a bowl.
Add:
Parmesan Cheese
Thyme
1/4 tsp Salt
Mix well.

In a saucepan:
Milk, simmer just until warm and keep warm until the next step.

In a large saucepan on medium high heat:
2 TBS Butter, heat until melted.
Add:
Onion
Garlic
Sauté for 2 minutes.
Sprinkle with Flour, whisking constantly for 1 minute.
Slowly Whisk in the warm Milk.
Bring to a boil and immediately reduce heat to low, constantly stirring until it begins to thicken.

Add:
Fontina Cheese
Gruyere Cheese
Cheddar Cheese
Mustard Powder
Cayenne Pepper
3/4 tsp Salt
Whisk constantly until smooth and creamy.

Remove from heat.
Stir in Pasta.
Pour into the baking dish.
Bake 10 minutes.
Sprinkle with Bread Crumb mixture.
Bake an additional 8 - 10 minutes.
Remove to a rack to cool for 5 minutes before serving.

Enjoy!
Peace in the Kitchen!


Green Eggs and Chiles!

This is actually a re post of one of my recipes. I decided to change the name.
I was thinking about a famous children's book that was written by Dr. Seuss.
If Dr. Seuss had written a book for Vegetarians, it may have been titled, Green Eggs and Chiles instead of Green Eggs and Ham.
I hope you enjoy making this no matter what the title is.
It's a great recipe for Sunday Brunch!





Green Eggs and Chiles

1- 9"X13" casserole dish, buttered
350 degrees

10 Eggs
1/2 C Flour
1 tsp Baking Powder
1/2 tsp Salt
4 C Shredded Monterey Jack Cheese
2 C Cottage Cheese
2 - 7oz. cans of Diced Green Chiles or  4 - 4oz. cans ( whichever you can find)

In a medium bowl, beat the eggs with an electric mixer for about 3 minutes
Combine:
Flour
Baking Powder
Salt
gradually add this to the Eggs and mix well
Fold in the Green Chiles and both of the Cheeses.

Pour into the casserole dish
Bake for 40 minutes

Enjoy!
Peace in the Kitchen!

Thursday, April 9, 2015

Avocado Cream Dip

I live in Texas and this recipe is certainly an unusual way to serve a dip made with Avocados.
Every Texan has their favorite Guacamole recipe. I have mine and it's available on my Blog. This is another delicious dip made with Avocados.

2 ripe Avocados, roughly cut
1/2 C Sour Cream
2 TBS Apple Cider Vinegar
2 TBS Olive Oil
2 TBS finely Chopped Cilantro
1/2 tsp Salt
1/2 tsp Adobo Seasoning

Place all ingredients in a food processor and pulse until creamy smooth.
Transfer to a serving bowl.
Serve with Tortilla Chips, Toasted slices of Baguette Bread, Lavash Bread, or a variety of you favorite crackers.

Enjoy!
Peace in the Kitchen!

Herb Flavored Butters

We have a great French Bistro and Bakery in our town. I talk about it often. They have an amazing young Chef that's creative in the kitchen. He'll prepare most any special request, and he does that often for me because I'm Vegetarian. He never disappoints.
We had 19 family members for dinner on a Saturday evening and the most talked about item was a homemade herbed butter. He served it with a variety of crackers and breads. It was incredible. I did not get an exact recipe but I decided to post the basics.
The preparation is very similar to most herbed butters. You add or subtract as much of an herb or spice according to personal taste. The butter is usually whipped or at least at room temperature, and the added ingredients are mixed in by hand. The butter can be rolled into a log on waxed or parchment paper and then refrigerated until it sets. It's then sliced to serve.
It can also be prepared, and the final product spread into a crock, or  a covered European butter dish  and refrigerated. It should be brought back to room temperature before serving, allowing it to be easily spread, or served as a dip with lavash crackers, toasted slices of baguette bread, bagel chips, tortilla chips or wedges of fresh homemade flour tortillas.
Here are some examples of how you can flavor butter.

I'll start with the ingredients that were given to me for the butter served at the French Bistro.

Softened Butter
Finely chopped herbs :
Garlic Cloves
Chives
Parsley
Green Onion

Mix the herbs well and emulsify them with a mortar and pestle or in a food processor.
Transfer to a serving container and fold in the butter by hand.
Add a bit of Fleur de Sel according to taste and top it off with a drizzle of Balsamic Vinegar.

Here are some other favorites:
Each of these are started with 8 TBS (1 stick) of softened Butter at room temperature.
Mixed in a bowl with a hand mixer or in a Food Processor.

Cilantro/Lime
Cilantro, finely chopped
Lime Juice
Lime Zest

Mint/Lemon
A handful of finely chopped fresh Mint leaves.
The zest of 1 Lemon

Thyme/Honey
A few fresh sprigs of Thyme, leaves only, finely chopped.
1 tsp Honey


Chive/Black Pepper
Finely chopped Chive
Fresh Cracked Black Pepper

Parsley/Shallot
Finely chopped Parsley
1/2 of a Shallot, minced

I hope you take some time to create homemade Herbed Butter for yourself or for guests.

Enjoy!
Peace in the Kitchen!






Grana's Macaroni and Cheese, a shared recipe with a family history!

I started this blog because of a relative and our family recipes. I love to hear stories about recipes that have been passed down from generation to generation.
I often reach out to friends that are eager to share their family recipes and the stories that accompany them. Our friend Carol passed this family recipe on to me. This was the only Macaroni and Cheese that her mother made. I believe she served it often, according to the family. Carol shared a photograph of the bowl, the "iconic bowl" that it was always served in. I believe it was the only bowl  she served it in and that makes this story very special, to be able to pass down the recipe and the memory of the bowl. I've included a picture of the bowl and a quote from her grandson, Ryan. I certainly remember my Grandmother's famous Potato Salad and the large tan crock bowl that she served it in.  I've had this recipe for quite awhile but I misplaced the photograph of the bowl, so I hesitated to post the recipe. Somehow it just didn't seem fair to post the recipe alone. Yesterday, while I was editing photographs, I came across the picture of the bowl that I thought I had lost.
I asked Carol to tell me something about her memories of this recipe and here's what she shared with me.
" The Grand Kids always fought over the leftovers, well, not just the kids. Ha! Also, originally my mother used black pepper, but my son, who is now 36 years old and quite a cook himself Ryan Wicker, didn't like the looks of black pepper, so she started "sneaking in white", as she said. She is 85 now and in good health but she doesn't like to cook much anymore, so I usually make it. "Carol said "I think the onion is the secret ingredient."


Thank you Carol, Ryan and Grana for allowing me to share your story!

I happen to love Macaroni and Cheese. I look forward to making Grana's recipe!

Ryan said, "this is one of Grana's bowls the M & C was delivered in
every Holiday. I was lucky enough to snag it out of what we
in the family call, the Vault."
" It's a well loved Pyrex."


Here's what you'll need:
Preheat the oven to 375 degrees
 A 1 1/2 - 2 Quart Casserole Dish, buttered well.

Cook and drain 1/2 pound of Large Elbow Macaroni.
3 TBS Minced Onion
3 TBS Butter
2 TBS Flour
3/4 tsp Salt
A pinch of White Pepper
2 C Whole Milk
3/4 pound of Velveeta Cheese, divided.

Toppings:
Finely minced Chives
Minced fresh Parsley
Paprika

Put the drained Macaroni into the buttered Casserole Dish.

Melt Butter in a Saucepan and add Onion.
Cook and stir until Onion is softened.
Add:
Flour
Salt and Pepper
Stir for 1 minute until the flour is moistened but do not boil.
Slowly stir in Milk and cook until smooth, but do not boil.
Cut 1/2 pound Velvet into chunks and stir into sauce until melted.
Pour Sauce over the Macaroni.
Add thin slices of remaining Velveeta over the top of the Macaroni.
Bake about 20 minutes.

Sprinkle with Chives, Parsley and Paprika if desired.

Enjoy!
Peace in the Kitchen!









Wednesday, April 8, 2015

Millionaire Pie

Our kids all brought some of their favorite food for our Easter dinner. Our daughter brought Millionaire Pie. It was a recipe that she got from a friend. I had never heard of Millionaire Pie. Unfortunately, we had so many desserts that we never got to taste the pie. She took it home. That intrigued me enough to do some research. I live in Texas and apparently this was a favorite Pie at a Ft. Worth Cafeteria in the 1950's. Apparently, during World War II, it was not easy to have access to Pineapple and Walnuts (the original nuts in the recipe). If you were able to get these, you must have been a Millionaire. That's how the Pie got it's name, or so the story goes!
There are so many variations of the recipe. I chose this one to post on the Blog.





Millionaire Pie

8 oz. Cream Cheese, softened
1/2 C Granulated Sugar
1 - 8 oz. can of Crushed Pineapple, undrained.
1 C Shredded Coconut
1 C Chopped Pecans
1 - 8 oz. container of Frozen Cool Whip, thawed.
1 - pre-baked 9" Pie Crust.

In a medium mixing bowl with an electric hand mixer:
Cream Cheese
Sugar
Beat on high speed for 4 minutes.

Fold in, by hand:
Pineapple
Coconut
Pecans
Until blended well.

Fold in, by hand:
Cool Whip, just until blended well.

Refrigerate overnight.

Enjoy!
Peace in the Kitchen!


Tuesday, April 7, 2015

Cinnamon, Raisin Bread Grilled Cheese with Jalapeño Jelly


This has  to be one of the most decadent Grilled Cheese Sandwiches, ever! Well, maybe in Texas? I love Grilled Cheese Sandwiches and this combination is very Texas Gourmet.
This is made with Trader Joe's amazing Cinnamon Swirl Bread. (Pepperidge Farm makes a good one too.) I love the combinations of flavors in this sandwich. I can't take credit for this recipe, I adapted it from Food52.








Cinnamon, Raisin Bread Grilled Cheese with Jalapeño Jelly

This recipe is for one sandwich.

2 slices of Trader Joe's Cinnamon Swirl Bread
1 TBS Butter, softened
1/2 C grated Extra Sharp Cheddar Cheese
Pickled Jalapeño Slices
2 TBS Jalapeño Jelly. I make my own!  (homemade recipe included at the end of this)

Heat a skillet or griddle.

Spread the Butter on both sides of each slice of Bread.
Grill them Buttered side down for 2 minutes.
Flip and grill the other side.
Put Cheese and a few Jalapeño slices on one side and Jelly on the other.
When the Cheese melts, flip them together,
Cut on the diagonal to serve.

Serve with a Dill Pickle, Tortilla Chips and Salsa.


Enjoy!
Peace in the Kitchen!


Homemade Jalapeno Jelly

2 C  finely minced Jalapeño Peppers. (I start with 1 pound)
1 1/2 C Apple Cider Vinegar
6 1/2 C Granulated Sugar
6 oz. of Liquid Pectin
6 - 8 drops of Green Food Coloring

In a non aluminum saucepan on high heat:
Peppers
Vinegar
Sugar
Bring to a boil.
Reduce heat and gentle boil for 5 - 7 minutes.
Remove from heat and skim off the foam.
Stir in Food Coloring and Pectin.
Pour into Sterilized Jars. (I use small canning jars because I give them for Christmas gifts)
Seal immediately.
As they sit, you'll hear the lids pop when they are sealed completely.





This is the beginning step.

This is beginning to boil.

Canning the Jelly.

Love the color!
Enjoy!
Peace in the Kitchen!


Sunday, April 5, 2015

British Pear, Apple and Raisin Pudding

I know that we have so many recipes for Crumbles, Brown Betty, Cobblers and Crisps, but I'm still fascinated by this British Pudding.


British Pear and Apple Pudding

Here's what you'll need:
Preheat the oven to 400 degrees
1 - (2-3 quart) Deep Casserole Dish


4 Pears, peel and chop
5 Apples, peeled and chopped
1/2 C Golden Raisins
The Juice and Zest of 1 Lemon
1/2 C Water
2 C Flour
16 TBS  Butter, chilled, divided and cubed. (reserve 1 TBS and cut the remaining into small pieces)
1/3 C Toasted Sunflower Seeds
1/4 C Roasted Pistachio Nuts, chopped
1/3 C Rolled Oats
1/3 C Almonds, chopped
3 TBS Granulated Sugar, divided


In the Casserole Dish:
Pears
Apples
Raisins
Lemon Zest
Mix well.

Add:
Lemon Juice
Water

In a large mixing bowl:
Flour
Butter pieces, all but the reserved TBS.
Mix with with your hands to create a crumble keeping some visible pieces of Butter.

Add:
Sunflower Seeds
Pistachio Nuts
Oats
Almonds
2 TBS Granulated Sugar
Stir well to combine.

Dot the Fruit with the Crumble mixture.
Dot the Crumble with the  remaining 1 TBS of Butter pieces.
Sprinkle with remaining TBS of Sugar.

Bake for 40 minutes.
It should be golden brown.
Serve warm with Whipped Cream.

Enjoy!
Peace in the Kitchen!

Easy Fruit Crisp baked in a Bundt Pan

I recently received this from a friend in Michigan. Thank you Linda for sharing this recipe. This is an easy recipe reminiscent of one that my Grandmother used to make. Her recipes had to be simple because our family would show up without notice. She had to have something wonderful to serve and this would have been her choice. She had a well stocked Pantry and all of these ingredients would have been readily available. That's why I love this. We also have a well stocked Pantry.
Any canned Fruit Pie filling can be used for this.

Easy Fruit Crisp baked in a Bundt Pan

Here's what you'll need:
Preheat the oven to 375 degrees.
1 - Bundt Pan brushed liberally with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour mixed well and refrigerated in a jar. I always have it available for all of my baking needs. (I recommend a simple design like the classic Kugelhopf Pan. Here are two pictures of pans I use.





2 cans of your favorite Pie filling
2 C Bisquick
1/2 C Granulated Sugar
8 TBS Butter, melted
1 C chopped Pecans

Pour the Pie filling into the pan.
Sprinkle evenly with Bisquick.
Sprinkle evenly with Sugar.
Pour the butter evenly over the Sugar.
Sprinkle evenly with Pecans.
Do not mix!

Bake for 45 minutes.
Remove the pan and scoop individual servings into bowls and top with a scoop of Vanilla Ice Cream!

Enjoy!
Peace in the Kitchen!




Saturday, April 4, 2015

Breakfast Raisin Cinnamon Bread Pudding and Terry's favorite Bread Pudding with Sauce options

This is the breakfast casserole that we make when we have guests or family from out of town. We also make Hash Brown Egg Nests in Muffin Tins. Both are incredibly tasty and great for a Breakfast crowd.
I have a recipe on the Blog for my favorite Dessert Bread Pudding recipe. It's the only one I make and have been making it for years. It's served with a choice of sauces. I'll add it at the end of this recipe.

Breakfast Raisin Cinnamon Bread Pudding

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Glass Baking Pan brushed liberally 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 Loaf of Pepperidge Farm Swirl Raisin Cinnamon Bread or Trader Joe's Cinnamon Swirl Bread, cut into 1" cubes.
8 oz. Cream Cheese, chilled and cut into small cubes.
1/2 C Brown Sugar
8 TBS Butter, cubed
2 TBS Lyle's Golden Syrup
6 Eggs
2 C Heavy Cream
2 TBS Cinnamon
1 tsp Nutmeg
1 tsp Vanilla


In a saucepan on medium heat, whisk together:
Butter
Brown Sugar
Golden Syrup
Heat until the butter and sugar melt and the consistency is smooth. Whisking constantly.
Pour into the pan.

Sprinkle half of the Bread cubes into the pan.
Top with an even layer of the Cream Cheese cubes.
Add the final layer of Bread cubes.

In a mixing bowl, whisk together:
Eggs
Heavy Cream
Cinnamon
Nutmeg
Vanilla
Whisk well.
Pour evenly over the casserole.
Gently press the bread so it's all soaked in the Egg batter.
Cover with plastic wrap and refrigerate over night.
Bake uncovered 35 - 45 minutes.
It should be golden brown and set.
Remove the pan to a rack and cool for 10 minutes.
Cut into squares to serve and dust each serving with Confectioner's Sugar.

NOTE:
Warm some Maple Syrup and serve it on side to drizzle over the pudding.

Enjoy!
Peace in the Kitchen!



Another Best of the Best Recipes.
I've had this recipe since the early 70's.
It's the only Bread Pudding I make.

Terry's Bread Pudding:

1 Baguette, sliced
1 Quart of Milk (4C)
3 eggs, beaten
2 C Sugar
2 TBS Vanilla
3 TBS Butter
1 C Raisins

Mix Bread and Milk by hand
Add all other ingredients except the Butter
Melt the Butter in a 9X13 pan in a 350 degree pre heated oven, coating the bottom and sides well
Pour the mixture in the pan and Bake for 45 minutes

Another option is to bake the Pudding in Muffin Tins lined with paper cups.
If you bake the Pudding in Muffin Tins, make sure to break up the bread into small pieces, not slices.
Spray the paper cups with a vegetable cooking spray.
Bake at 350 degrees for 30 minutes.

Serve with The Queens Sauce:
1 Pint Heavy Cream
3 Eggs
1/2C Sugar
1/2 tsp Vanilla
1 C Brandy or Whiskey

In the top of a doubler boiler,  place the Cream and Eggs and whisk well
Add Sugar and Vanilla
Stir constantly for 10 minutes
Slowly add the Brandy or Whiskey and whisk until incorporated

Here's another Whiskey Sauce :

In a sauce pan, over medium low heat:
1/2 stick of butter
THe juice of 1 lemon
1 C apple cider
1/2 C brown sugar
a pinch of salt
1 C Bourbon Whiskey

Cook to reduce to 1/2
Serve on the side with Bread Pudding.


Rum or Brandy Sauce:

1 C Sugar
1/2 C Butter, melted
1 Egg, beaten
1/4 C Brandy or Dark Rum ( my preference for Rum is Mount Gay Eclipse Dark Rum) Use Bourbon for the Bourbon Bread Pudding Recipe that follows.
1 tsp Vanilla

Heat Sugar and Butter in a saucepan
Add Egg, whisk well
Remove from heat
Add Rum or Brandy
Whisk well and return to heat until it thickens, whisking
Remove from heat and add Vanilla
Enjoy!
Peace in the Kitchen!

Wednesday, April 1, 2015

Potato Salad

Summer in Michigan meant picnics at my Grandparent's house, at Aunt Faye's , in the back yard and during our summer vacations with relatives at Higgins Lake.

I want to do a segment here on traditional American Picnic recipes.
Summer is coming and so are the picnics.

We have a portable picnic table that we keep in the trunk of our car in the summer so we can enjoy picnics on the side of the road as we travel. We took this idea from our friends in the South of France.

The most popular Picnic dish would have to be Potato Salad.
I believe that my Grandmother made the best!

She never had a recipe for it, nor do I.
We knew it had to have Potatoes, Hard Boiled Eggs, Onion, Celery, Pickle Relish, Mustard Mayonnaise, Paprika, Salt and Pepper.
She would boil peeled potatoes, cool them completely, hold one in her hand and begin randomly cutting them with a paring knife over a large crock bowl.

One rule was that for as many boiled potatoes she made, she made an equal number of hard boiled eggs She always mixed the "dressing" separately and added it at the end. The amount of ingredients depended on how many people there were for lunch and that determined how many potatoes and eggs.

I also know that she would refrigerate the large bowl of prepared salad before she served it because it would soak up the dressing in the refrigerator and then she would have to add additional mayonnaise.

Here's my attempt to create my Best of the Best recipe for Potato Salad.

8  Yukon Gold Potatoes that are peeled, boiled and then randomly cut with a paring knife over the bowl.
8 Hard Boiled Eggs cut with a paring knife, into the Potatoes.

The Sauce or Dressing consists of ( these amounts are approximate)
In a separate bowl, combine:
1 C of diced Celery
1 C of diced Onion
1/2 C of Pickle Relish
2 or more TBS of Yellow Mustard ( we always refer to this as Kid Mustard) , nothing fancy like Dijon
2 C of real Mayonnaise, additional as need at the end
Salt
Pepper

Fold the Sauce into the bowl with the Potatoes and Eggs
Refrigerate 
Add Additional Mayonnaise as desired
Sprinkle with Paprika just before serving.

Enjoy!
Peace in the Kitchen!