Wednesday, September 30, 2015

Gingerbread, Apple and Pecan Crumble

This is definitely a Fall recipe. It combines three of my favorite Fall ingredients.You can top it with my Maple Whipped Cream (recipe to follow) or simply serve it plain with a dusting of Confectioner's Sugar.
I have many Gingerbread recipes on the Blog.



Gingerbread, Apple and Pecan Crumble

Here's what you'll need:
Preheat the oven to 374 degrees.
1 - 11" X 7" baking dish 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 - 14.5 oz. box of Gingerbread Cake Mix, divided
3/4 C Water
1/4 C Brown Sugar
8 TBS Butter, divided
1 C Chopped Pecans, divided
2 - 21 oz. cans of Apple Pie Filling

Cake Mixture.
In a medium mixing bowl:
2 C Cake Mix
1/2 C Pecans
Water
Stir to combine well.

Crumble Mixture.
In another medium mixing bowl:
Remaining Cake Mix
Brown Sugar
Whisk well.
Cut in 4 TBS of Butter with a Pastry Knife until it forms a Crumble texture.
Add remaining Pecans and mix in with your hands.


Apple Mixture.
In a Saucepan on medium heat:
Apple Pie Filling
Remaining Butter
Cook for 5 minutes, stirring to combine well.

Pour the Apples into the pan.
Gently spread the Cake Mixture over the Apples.
Sprinkle evenly with the Crumble.

Bake 30 - 35 minutes.
A toothpick in the center should come out clean.

Maple Whipped Cream:

3 C Cold Heavy Cream
1/2 C Maple Syrup ( I always recommend the best that you can afford, the taste is worth it.)

In a large cold mixing bowl with a hand mixer:
Heavy Cream
Maple Syrup
Beat until stiff peaks form.


Enjoy!
Peace in the Kitchen!


Tuesday, September 29, 2015

Reese's Pieces Fall Bundt Cake

This is the perfect cake to bake for a Fall occasion. Take it to a Church Supper, Bake Sale, Family Gathering or a Block Party.





Reese's Pieces Fall Bundt Cake

Here's what you'll need:
Preheat the oven to 325 degrees.
 1 - Bundt Pan (simple design) 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.

Cake Ingredients:
16 TBS Butter, room temperature.
8 oz. Sour Cream
3 C Granulated Sugar
6 Large Eggs
1 tsp Vanilla
2 1/4 C Flour
1 tsp Baking Powder
3/4 C Cocoa (the best you can afford) I use Ghirardelli Unsweetened Cocoa.

Chocolate Ganache Ingredients:
1 C Hershey's Special Dark Chocolate Chips
1/2 C Heavy Cream

2 (1.53 oz.) packages of Reese's Pieces Candy, divided.

Batter preparation:

In a Large Mixing Bowl with an electric hand mixer:
Butter
Sugar
Beat for 3 minutes.

Add:
Sour Cream
Beat on low speed to blend well.

Add:
Eggs, 2 at a time, beating well after each addition.

Add:
Vanilla
Mix just until incorporated.

In a Small Mixing Bowl:
Flour Baking Powder
Cocoa
Whisk well.

Mix 1/2 of the Flour mixture into the wet ingredients.
Add remaining Flour and beat on medium speed for 2 minutes.

Place 1 bag of Candy into a large Ziplock bag in a single layer.
Roughly crush with a rolling pin.
Fold into the batter by hand.
Pour batter into the pan.
Bake for 1 hour and 15 minutes.

Remove pan to a rack to cool for 10 minutes.
Invert the cake twice (right side up) onto the rack to cool completely.
Transfer to a large serving platter.

Make the Ganache.

In a small saucepan on medium high heat:
Heavy Cream
Heat just until warm and simmering.
Pour Chocolate Chips into a glass bowl.
Pour the simmering Cream over the Chocolate Chips and allow to sit for 5 minutes without stirring.

Mix well with a Blending Fork until creamy smooth.
Drizzle evenly over the entire cake.

Put remaining bag of Candy in another Ziplock Bag and roughly crush with a rolling pin.
Sprinkle evenly over the Ganache.

Enjoy!
Peace in the Kitchen!





Monday, September 28, 2015

Buckeye Brownies

This is not a new recipe, it's been around for a long time. I just discovered it. I love Buckeyes, the Truffle like candy made from Peanut Butter and Chocolate.








Buckeye Brownies

Here's what you'll need:


Layer #1:
 A Box of your favorite Brownie Mix. (I only use Ghirardelli Triple Chocolate Brownie Mix)
Made according to package directions.
Brush the pan well with Pan Release Mix. (equal amounts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs. It's a foolproof method of release.

Bake according to package directions.
Remove to a rack to cool completely.

Layer #2:
8 TBS Butter, room temperature
1 C Creamy Peanut Butter
2 1/2 C Confectioner's Sugar
1 tsp Vanilla (the best you can afford)
2 TBS Heavy Cream, divided
A Pinch of Salt

In a large bowl with an electric hand mixer:
Butter
Peanut Butter
Beat on medium speed for 2 minutes.

Slowly Add:
Confectioner's Sugar
Beat to incorporate well.

Add:
Vanilla
1 TBS Cream
Salt
Beat until Creamy Smooth.
If it appears to be too thick, gradually add remaining Cream until desired consistency.
Spread evenly over the Brownie layer.

Top Layer:
1 C Dark Chocolate Chips
1/4 C Creamy Peanut Butter

In a saucepan on medium heat:
Chocolate Chips
Peanut Butter
Heat until completely melted and creamy smooth. (do not over cook)
Stirring constantly.
Remove from heat.
Allow to cool for a few minutes.

Pour over the 2nd. layer.
Spread evenly with an offset spatula.

Refrigerate for 1 hour.

Cut into squares to serve.
Transfer to a serving platter.

Enjoy!
Peace in the Kitchen!








Sunday, September 27, 2015

Vegetarian Irish Beef Stew and Aunt Faye's Stone Ground Whole Wheat Irish Soda Bread

Here's a great Vegetarian alternative to Irish Beef Stew. It's made with Better Than Bouillon No Beef Base and Gardein's Home Style Beefless Tips. It's served with Pain de Campagne or Homemade Irish Soda Bread.
I started making my Aunt's Irish Soda Bread in the early 70's when I lived in Steamboat Springs, Colorado.




Pain de Campagne
Vegetarian Irish Beef Stew and Aunt Faye's Stone Ground Whole Wheat Irish Soda Bread
This is a very forgiving recipe. You can add more or less of any vegetable based on what you like. I added an entire leek, 1/2 of a large onion, additional carrots, about 3 pounds of potatoes and some celery. For non vegetarians you can use your own beef tips.

this is 1/2 of the beef tips.
Layered the first 1/2 of the beef tips in the casserole and then
started layering 1/ of each of the vegetables.



This is the second layer of beef tips followed by the remaining vegetables in layers.


After everything is layered the broth is added.
Baked for 2 hours.


Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Large Skillet
1 - Cast Iron Dutch Oven or an Enamel Cast Iron Casserole, with a cover.

8 TBS Vegetable Oil, divided
1 lb. Gardein Home Style Beetles Tips
2 lbs. Potatoes, peeled and quartered
1 C roughly chopped Onion
1 C finely sliced Leeks
1 C sliced Carrots
4 C of Vegetarian Better Than Bouillon Beef Broth or Vegetable Broth
4 large Cabbage Leaves, julianned
Salt and Pepper to taste

In a large Skillet on medium high heat:
4 TBS Oil
Heat until Hot but not Smoking.
Add 1/2 of the Beetles Tips.
Sauté until browned.
Spoon into the Casserole.

Layer with 1/2 of each of the following:
Potatoes
Onions
Leeks
Carrots

To the Skillet:
Remaining Oil
Heat again.
Add:
Remaining Beefless Tips
Sauté until browned.
Layer with remaining Vegetables, in the same order.

Add:
Broth
Cover and Bake for 1 hour.

Add:
Cabbage
Cover and continue to bake an additional hour.
Check occasionally to see if it needs additional water.
It should always be completely covered with liquid.
Season to taste with Salt and Pepper.

Serve hot with pieces of Artisan Bread. I like French Pain de Campagne. I make my Aunt's Stone Ground Whole Wheat Irish Soda Bread.

Aunt Faye's  Stone Ground Whole Wheat Irish Soda Bread.
Summer of 1974 , Steamboat Springs, Colorado

Note:
Stone Ground Whole Wheat flour is best. This makes 1 - 7" loaf. I often double or triple the recipe and make 2 - 3 loaves at a time.

1/2 C all purpose flour
2 1/4 C whole wheat flour
1 tsp salt
1 tsp baking soda
3 TBS butter
1 1/3 C buttermilk

Mix both flours, salt and soda, sift thoroughly.
Cut in butter with fingers.
Make a well in the center of the flour, add buttermilk and stir until blended,
Dough should be dry enough to knead, but not too dry.
Knead the dough on a floured surface about 30 seconds.
Make a 6" - 7" ball and place on a baking sheet with a little cornmeal.
Cut an X in the top with a  floured serrated knife.
Bake at 400 degrees for 30 minutes.
Remove, rub the top with butter and cool completely,
Most of the time, I don't wait to cool it. I slice it and serve it hot with Fresh Irish Butter.




Enjoy!
Peace in the Kitchen!

Saturday, September 26, 2015

Carrot Cake Mini Cupcakes from Bird Bakery in San Antonio, Texas

I recently saw this recipe being made on a Food Channel on television. I didn't get the entire story behind the Bakery in Texas, but I researched the recipe and here it is.
The recipe is billed as award-winning.
I have my favorite recipe for Carrot Cake and it's the only one I make. It also comes from a Texas establishment that has since gone out of business. It's  Rebecca Rather's, who is one of my favorite Pastry Chefs. I thought I'd try these Mini Cupcakes.


They sell them in these Egg Cartons. Very clever !


Bird Bakery Award-Winning Carrot Cake Mini Cupcakes:

Here's what you'll need:
Preheat the oven to 350 degrees.
Mini Cupcake Pans with Cupcake Liners.

2 C Flour
1/2 TBS Baking Soda
1/2 TBS Cinnamon
1/2 tsp Salt
3 Organic Brown Eggs
3/4 C Vegetable Oil
3/4 C Buttermilk, room temperature
1 3/4 C Fine Sugar
1/2 TBS High Quality Vanilla Extract
1 C Chopped Pineapple, drained well.
1 1/4 C Shredded Carrots.
1/2 C Shredded Sweet Coconut
3/4 C Golden Raisins
1/2 C Chopped Walnuts, + extra chopped Walnuts for Garnish.
1 recipe of Cream Cheese Frosting (recipe follows)

Cream Cheese Frosting:

16 TBS Butter, softened
1 1/2 C Cream Cheese, softened
5 3/4 C Confectioner's Sugar
1/4 C Whole Milk
3/4 TBS High Quality Vanilla Extract
Zest and Juice from 1 Small Orange

Cupcake Batter:

In a small bowl:
Flour
Baking Soda
Cinnamon
Salt
Sift together.
Set aside.

In a Stand Mixer with a Paddle Attachment:
Oil
Buttermilk
Sugar
Vanilla
Eggs, one at a time.
Mix well until incorporated.

Add:
Flour mixture, slowly.
Mix to combine well.

Add:
Pineapple
Carrots
Coconut
Raisins
Walnuts
Mix well.

Use a cookie scoop and pour batter into the pans, filling about 3/4 full.
Bake 12 - 15 minutes, rotating the pans after 6 - 7 minutes.
Remove pans to racks to cool completely.
Frost the cooled muffins and garnish with additional chopped Walnuts.


Cream Cheese Frosting directions.

In a Stand Mixer with Paddle Attachment:

Butter
Cream Cheese
Confectioner's Sugar
Beat well to combine.
Slowly Add:
Milk
Vanilla
Orange Zest
Orange Juice
Continue mixing slowly until well combined.

Enjoy!
Peace in the Kitchen!













Hazelnut Balls

I entered this recipe in an annual Holiday Cookie Contest in Dallas. This is my 7th year as a finalist because I just received the call that 2 of my recipes were accepted this year (2015). This is the recipe entered in the Easy category. I held back on posting this until I found out if it made it into the contest.

Update: It won Second Place in the Easy Category. They doubled the Prize Money this year so it was a great year to win!
The first week of December the recipes from the top 3 winners in each category are published in the Dallas Morning News.
Here's mine:




Hazelnut Balls

3/4 C Hazelnuts (finely chopped, leaving some small pieces)
1 C Rice Krispies
1/2 C Nutella
A bowl of Confectioner's Sugar for rolling the Balls.

Put the Hazelnuts, Rice Krispies and Nutella in a large mixing bowl and gently fold until everything is combined. At the end I use my hands to form a dough like mixture.

Cover with plastic wrap and refrigerate the mix for 30 minutes. (I tried making them without refrigerating the mix and I think they're easier to create the ball) You can still refrigerate it if you plan to make them at a later time!

Scoop the mixture with a 1 1/4" cookie scoop to keep them the same size. Roll them in the palm of your hand to create a smooth ball.

( Another tip I've learned as I continue to make these): I've made so many batches of them this season. I scoop some of the mixture into the cookie scoop and then I press it firmly into the scoop. I release it into my hand and it doesn't take much more work, I just make sure it's dense at this point before tossing it in the Confectioner's Sugar.

Roll the balls in Confectioner's Sugar.

These were my favorite cookie this year.
I will definitely make these every year!


Enjoy!
Peace in the Kitchen!

Pumpkin Praline Bread | Manila Spoon


I like this recipe for Pumpkin Bread so I decided to copy the link onto my Blog. It's Fall, it's the season for Pumpkins and this looks and sounds delicious.


Pumpkin Praline Bread | Manila Spoon


Enjoy!
Peace in the Kitchen!

Tuesday, September 22, 2015

Banana Bread with Cream Cheese Topping

I think Banana Bread could be considered a very iconic Hippy recipe. We made it often when I lived in Steamboat Springs, Colorado. Here's my Best of the Best Banana Bread served with a Cream Cheese Topping on the side, or with Butter.

Over ripened Bananas are critical to the best banana bread. Here's a great tip for ripening them:
Start with 4 totally yellow bananas, no green visible. Some black spots are fine.
Bake them unpeeled in a 250 degree oven for 15 - 20 minutes. They'll turn completely black. This brings out the ultimate sweetness of the banana.
Remove them from the pan, set aside to cool completely before peeling and mashing.




Banana Bread with Cream Cheese Topping

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 5" Loaf 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. It's a foolproof release mix.

8 TBS Butter
1 C granulated Sugar
2 Large Eggs
2 C Flour
1 tsp Baking Soda
1/2 tsp Salt
1 C Mashed (very ripe) Banana
1/2 C Sour Cream
1 tsp Vanilla
1 C Chopped Pecans or Walnuts. I prefer Pecans.......... I live in Texas!

In a Stand Mixer with a Paddle Attachment:
Butter
Sugar
Eggs
Beat until cream smooth.
Set Aside.

In a Medium Mixing Bowl:
Flour
Baking Soda
Salt
Whisk well.
Add to Wet Ingredients and beat just until combined.

Fold in by hand:
Banana
Sour Cream
Vanilla

Add:
Pecans and fold in by hand.
Pour batter into the pan.
Bake for 60 minutes.

Remove pan to a rack to cool for 10 minutes.
Invert the Bread twice, (right side up) onto a rack to cool completely.

Transfer to a serving platter.
Serve individual slices with either Cream Cheese Topping or Softened Butter.

Cream Cheese Topping:

4 TBS Butter, room temperature
8 oz. Cream Cheese, room temperature
1 C Confectioner's Sugar
2 tsp Pure Vanilla

In a Medium Bowl with an electric hand mixer:
Butter
Cream Cheese
Beat until creamy smooth.
Add:
Confectioner's Sugar
Vanilla
Beat until well combined and creamy smooth.

Enjoy!
Peace in the Kitchen!

Monday, September 21, 2015

Pumpkin Bread Pudding

I have 1 recipe for Bread Pudding, and it's the only one I make. I look forward to making this Pumpkin Bread Pudding during the Holidays!
One of my favorite Pumpkin recipes is my Homemade Pumpkin Pie from scratch. Once I discovered how much better fresh Sugar Pumpkins taste in a pie, I've never made another Pumpkin Pie recipe. You can find it on my Blog.





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

8 C of Day old Baguette Bread Cubes
1 C Toasted Pecans
1/2 C Cinnamon Chips
4 Eggs
1 C of canned Pure Pumpkin
1 1/2 C Heavy Cream
1/2 C Brown Sugar
8 TBS Butter, melted
1 tsp Vanilla
1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/4 tsp Ground Ginger
1/8 tsp Cloves

In a large mixing bowl:
Bread Cubes
Cinnamon Chips
Toss to combine well.
Spread evenly into the Casserole.

In a large mixing bowl:
Eggs
Pumpkin
Heavy Cream
Sugar
Butter
Vanilla
Cinnamon
Nutmeg
Ginger
Clove
Whisk well.

Pour over the Bread Cubes.
Sprinkle evenly with Pecans
Bake for 45 minutes.

Enjoy!
Peace in the Kitchen!

Saturday, September 19, 2015

Almond Bark from Carol M.

Carol M., I stole this recipe from a post on your Face Book page. I like the fact that it's easy and it sounds yummy.




Almond Bark

Here's what you'll need:
1 Sheet Pan lined with foil , brushed with butter.

1 small bag of Semi Sweet Chocolate Chips
1 small bag of Butterscotch Chips
1 can of Blue Diamond Roasted Salted Almonds

In a Double Boiler:
Melt the Chocolate Chips and the Butterscotch Chips until melted and creamy smooth.
Stir in the Almonds.
Quickly pour onto the Sheet Pan.
Shake to spread evenly and thin.
Refrigerate until completely set.
Remove, break apart and store in a covered container.

Enjoy!
Peace in the Kitchen!


Tuesday, September 15, 2015

Fruit Cake

I think the best fruit cake is homemade. Here's another one of my favorite recipes. I have a recipe on the Blog for a refrigerated Fruit Cake and a recipe for Fruit Cake Dessert. I may be the only one that makes homemade fruit cake but I would hope that others would try. You never know, you might like it. I think it's time to stop hating fruit cake. Give fruitcake a chance.





Here's what you'll need:
Preheat the oven to 325 degrees.
1 - 12 C Bundt Pan (choose one with a simple design. You can also use 2 - 6" pans.
Brush 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 Dried Cranberries
2 C Mixed Dried Fruit or Diced Dried Apricots
1/2 C Brandy
Mix well in a glass bowl.
Cover and heat in the Microwave for 2 minutes.
Stir again and set aside to cool completely.

In a Stand Mixer with a Paddle Attachment:
16 TBS Butter, room temperature
2 C Granulated Sugar
2 tsp Baking Powder
1 tsp Salt
1/2 tsp Fiori di Sicilia (homemade recipe to follow, see NOTE below)
Beat 3 - 5 minutes.
Add:
4 large Eggs, 1 at a time just until combined.

Gradually Add:
3 3/4 C Flour, alternating with 1 C Orange Juice with Pulp.
Beat just until combined.

Add:
1 3/4 C Candied Cherries

Add:
Reserved Fruit Mixture with the liquid.
2 C chopped Pecans
Mix just until combined.

Spoon batter into the Pan, fill it to the top.
Bake 80 minutes.
A toothpick in the center should come out clean.

Remove the pan to a rack to cool for 10 minutes.
Invert twice (top side up) onto a rack placed over a Sheet Pan.
Brush with Glaze.

Glaze
In a small bowl:
1/3 C Orange Juice with Pulp
1/3 C Granulated Sugar
Whisk well.
Set aside at room temperature until the Sugar has dissolved completely.
Whisking occasionally.

Transfer to a serving platter.
Garnish each serving with Whipped Cream.

NOTE:

Fiori di Sicilia:
1 tsp Vanilla
1/2 tsp Orange Extract
1/2 tsp Lemon Extract
Mix well in a small bowl and refrigerate in a jar.
If you plan on using it in several recipes, adjust the recipe and make enough to have on hand.


Enjoy!
Peace in the Kitchen!



Sunday, September 13, 2015

Triple Chocolate Cake, made in a 9" X 13" pan

This is a really easy recipe and the cake is delicious. It's made with three different Chocolate ingredients and that makes it decadent!






Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Baking 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 1/3 C Whole Milk
1 (5 oz.) box of Jello Cook & Serve Chocolate Pudding Mix, Not Instant.
1 - Duncan Hines Devil's Food Cake Mix
2 C Dark Chocolate Chips

In a saucepan on medium heat:
Milk
Pudding Mix
Cook and whisk constantly until it begins to thicken.
Remove pan.

Add:
Cake Mix
Stir to combine well.

Pour batter into the pan.
Sprinkle evenly with the Chocolate Chips.

Bake 40 - 45 minutes.
Remove pan to a rack to cool completely.

Enjoy!
Peace in the Kitchen!

Apple Muffins

When cooler weather arrives, the leaves begin to turn burnt orange and yellow and it begins to feel like Fall,  I think of baking with Apples. Here's a great Apple Muffin recipe. There are many other Apple recipes on my Blog.



Apple Muffins

Here's what you'll need:
Preheat the oven to 375 degrees.
1 - 12 C 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. You could also use paper liners sprayed with a Baking spray, or Vegetable Cooking Spray. I prefer the fool proof method of Pan Release Mix.

2 C Flour
2 tsp Baking Powder
1/2 tsp Salt
1 1/2 tsp Cinnamon
1/4 tsp ground Ginger
3/4 C Brown Sugar
1 large Egg
2 TBS Butter, melted and cooled to room temperature.
2 TBS Vegetable Oil
1 tsp Vanilla
1 C Buttermilk
2 C Chopped Jonagold Apples (cored and peeled)

Topping:
3 TBS Granulated Sugar
1/2 tsp Cinnamon

In a medium mixing bowl:
Flour
Baking Powder
Salt
Cinnamon
Ginger
Whisk well and set aside.

In a large mixing bowl:
Brown Sugar
Egg
Whisk well.
Add:
Butter
Vegetable Oil
Vanilla
Whisk well.
Gradually add Flour mixture alternating with Buttermilk. Use a Silicone Spatula or a Blending Fork.

Fold in Apples with a Spatula.
Divide batter evenly among the muffin cups, filling to the top.

Topping:
In a small bowl:
Sugar
Cinnamon
Whisk well.
Sprinkle evenly over the batter. Use all of the Topping.
Bake 15 - 18 minutes.
A toothpick in the center should come out clean.

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

Enjoy!
Peace in the Kitchen!



Saturday, September 12, 2015

Fall Spiced Pecans and many other recipes for my favorite Sweet, Salty and Spicy Nuts

I love sweet and spicy Pecans, Cashews or Mixed Nuts. I wrote a post titled "I'm Nuts about Nuts" I included all of those recipes here.
Here's the latest recipe for a Fall Pecan. It has a combination of sweet, salt and spice.






Fall Spiced Pecans

Here's what you'll need:
Preheat the oven to 350 degrees
1 - Sheet Pan lined with Foil


In a small bowl:
1 1/2 C Pecans
1 1/2 C Apple Juice
Stir to mix well, set aside for 15 minutes.

In a medium bowl:
3 TBS Sugar
1 tsp Apple Pie Spice
1/8 tsp Salt
1/8 tsp Cayenne Pepper (optional) I happen to like the addition of Cayenne Pepper.
Whisk well.
Add Pecans, toss to coat well.

Spread the Pecans on the Sheet Pan in a single layer.
Bake 15 minutes, stirring once during roasting.

Enjoy!
Peace in the Kitchen!

I wanted to update this post and include all of my favorite recipes for Sweet, Spicy and Salty Nut mixes.

I've posted many recipes for spiced nuts. I love them all. Here's my latest recipe.
I made these with a combination of Extra Large Peanuts and Whole Almonds. You can use all of one kind of nut or any combination. The next time I make them I'll try Mixed Nuts. Of course, in Texas, we also use only Pecans.

Crispy Brined Pecans:

These are so interesting and different than most spiced nuts.
They're not sweet and hot, they're not sugary and cinnamony, they're not sweet and made with egg whites.....they're amazing!
I've posted recipes for other roasted and spiced nuts that I also love.
Check out all of them and decide for yourself.
I just liked the fact that these are so different than all of the others.

The process is long, but the results are worth it.
I began soaking them at 10pm.
They were done soaking at 6am.
I put them in the oven and roasted them until 6pm.

I doubled the original recipe and this is my adaptation.

8 C pecan halves
8 tsp sea salt
12 - 1" pieces of cinnamon sticks
2 tsp nutmeg
12 whole cloves
8 pieces of 1"X3" orange peel
6 C boiling water

Place water in a large bowl ( it will eventually accommodate the pecans too).
Add all ingredients except the pecans.

Cool to luke warm.
Stir well.

Add pecans and soak for 8 hours.

Preheat the oven to 150 degrees.
With a slotted spoon, remove only the pecans and spread them out onto 2 full sized baking sheet pans lined with parchment paper.

Roast the pecans for 12 hours.
Store in sealed jars.








Honey Spiced Nuts:

2 TBS olive oil
6 C nuts
1/3 C honey (I used a Lavender Honey from France)
2 tsp paprika
2 tsp cinnamon
2 tsp ground cumin
2 tsp cayenne pepper
1 TBS salt
4 TBS sesame seeds

Preheat the oven to 300 degrees.
Heat a large Saute Pan on Medium High. When it gets hot, add the oil.
Add the Nuts and stir for 1 minute.
Reduce heat to low and continue to saute the nuts for 7 minutes, stirring often.
Add:
honey
spices
salt
sesame seeds
Stir Well

Spread on a sheet pan.
Dry them in the oven for 12 - 15 minutes.
Cool before moving to a sealed container.
As soon as they're cooled you will need to scrape the nuts from the pan with a strong metal spatula and break up the nuts as you remove them.
I kept some small clusters.
They are absolutely delicious.

Enjoy!
Peace in the Kitchen!





Pumpkin Pie Spiced Pecans:

Here's what you'll need:
Preheat the oven to 250 degrees
1 - Jelly Roll Pan, heavily buttered on the bottom and up the sides.

I wanted to show a Jelly Roll Pan because it's
different than a Sheet Pan. You need a pan with sides
for this recipe.
I recommend this pan whenever you're baking Spiced Nuts.


4 C Pecan Halves
1 Large Egg White
1 TBS Vanilla
1/2 C Granulated Sugar
1/2 C Brown Sugar
1 1/2 tsp Cinnamon
1 tsp Pumpkin Pie Spice
1/4 tsp Salt


In a large bowl with a Hand Mixer:
Egg White
Vanilla
Beat until Frothy.
Add:
Pecans
Fold by hand to coat well.

In a Large Zip Lock Bag:
Granulated Sugar
Brown Sugar
Cinnamon
Pumpkin Pie Spice
Salt
Shake to mix well.

Add:
Pecans
Shake vigorously until the Pecans are completely coated.
Pour onto the pan in a single layer.
Bake for 60 minutes, stirring every 15 minutes.
Remove from the oven and spread onto Parchment Paper, in a single layer to dry.

Enjoy!
Peace in the Kitchen!


These are from the Deschutes Brewery Portland Public House in Oregon. They shared the recipe in the Dallas Morning News.

1 1/4 pounds of Almonds
1/4 C Molasses
1 TBS Sea Salt
1/2 Pound Brown Sugar ( divided in half)
1 1/4 pounds of Roasted Salted Cashews

Preheat the oven to 350 degrees.
In a large bowl, combine Almonds with Molasses, Sea Salt and half of the Brown Sugar.

Spread them on a rimmed baking sheet and bake for 10 minutes.

Remove from heat and stir the hot Almonds into the remaining Brown Sugar in the bowl.
Spread the nuts out on the baking sheet and set them aside to cool.

Toss the cooled Almonds with the Cashews into the bowl.

Store covered in a cool dry place in a plastic or glass container.

Makes about 10 cups.

Enjoy!
Peace in the Kitchen!


I have many recipes for flavored nuts. There are several posted on the blog.
Here's another favorite.

Texas Pecans:

2 TBS butter
1/4 C Worcestershire Sauce ( I use a vegetarian version)
1 TBS Ketchup
2 dashes of Tabasco Sauce
4 C pecan halves
salt

in a saucepan, melt butter and add:
Worcestershire Sauce
Ketchup
Tabasco

Stir in pecans
Pour into a glass baking dish in a single layer
Bake at 400 degrees for 20 minutes
Stir often
Pour onto Paper Towels
Sprinkle with salt.

Enjoy!
Peace in the Kitchen!



Here's another favorite recipe.
On the right side in parenthesis are the amounts for a larger quantity.

Fire and Ice Nuts:

Pre heat the oven to 350 degrees

1 1/2 C Cashews               (4 1/4 C)
1/4 tsp Cayenne Pepper     (3/4 TBS)
1 TBS Soy Sauce              (3 TBS)
1 TBS Honey                    (3 TBS)
1/4 C Maple Syrup            (3/4 C)
1 1/2 tsp Butter, melted      (4 TBS)
2 C Pecan Halves              (6 C) = (1 1/2 lbs)

Cashew Preparation:
Line a baking sheet with foil, coated with a vegetable spray, set aside

In a Food Processor:
Place 1/2 C of the Cashews and process until finely ground
In a small bowl, mix together ground Cashews and Cayenne Pepper
Set Aside

In a larger bowl:
Combine,
Soy Sauce
Honey
Remaining Cashews
Toss to coat completely
Stir in ground Cashew mixture
Spread out on the baking sheet and bake at 350 degrees for 25 minutes, stir once
Remove from oven and cool completely


Pecans Preparation:
Line a separate baking sheet with foil, coated with vegetable spray, set aside

In a bowl:
Combine,
Maple Syrup
ButterPecans
Toss to coat completely

Spread out on the baking sheet and bake at 350 degrees for 20 minutes, stir twice
Remove from the oven and cool completely
Break into chunks

Combine Cashews and Pecans in a bowl to serve
Store in airtight jars

Enjoy!
Peace in the Kitchen!


I'm not really a football fan and that's OK, not everyone is.

However, I know there are fans that are "nuts" about football
and especially the Superbowl.
Any Superbowl Party I've attended has always had a bowl or two, or three of just plain nuts, these would have been nicer to snack on!

I know Texans love spiced nuts and I've done the homework for you and here are two of the best versions of spiced nuts that I could find.
I still believe that the recipe I published earlier for the Union Square Cafe's Bar Nuts are also some of the best I've ever had.

I have to give credit to Martha Stewart for these two recipes.

As I researched spiced nuts, these two recipes came up often and they all gave credit where credit was due......... thank you Martha!

Chile Lime Cashews:

2 1/2 tsp coarse salt...... like Sel de Mer, or Sea Salt..... use the regular stuff if you need to!
1 tsp finely grated lime zest ( a rasp works well)
2 TBS Dark Brown Sugar
1/2 tsp Red Pepper Flakes
1 large Egg ( white part only)
3 C Whole Raw unsalted Cashews

1 rimmed baking sheet pan lined with parchment paper.

preheat the oven to 350 degrees

In a bowl, using the back of a wooden spoon or a muddler ( I thought I'd use that word to sound like a fancy food blogger) but seriously, use a muddler and
grind the salt and the lime zest together.

Add Sugar, Pepper Flakes and Egg White.
Whisk together until frothy.
Add the nuts and toss to coat well.

Spread the nuts in a single layer on the sheet pan.
Bake 20 minutes

Separate the nuts, break them up and allow to cool completely.
You can move them to another paper lined sheet pan to do this, if you have another one.


Enjoy!
Peace in the Kitchen!




Orange Spiced Cashews:

3 C Whole Raw unsalted Raw Cashews
1/4 C Light Corn Syrup
1/2 tsp Coarse Salt
1 1/2 tsp finely grated Orange Zest.... use the rasp again!
3/4 tsp Ground Ginger
1/2 tsp Ground Coriander
1/2 tsp Ground Cumin
A pinch...... just a pinch of Cayenne Pepper

2 rimmed baking sheet pans lined with parchment paper

In a medium bowl, mix Nuts with Corn Syrup until evenly coated, set aside!
In another bowl, combine Salt, Zest, Ginger, Coriander, Cumin and Cayenne
Sprinkle this mixture over the nuts and stir until evenly coated.

Spread the nuts in a single layer onto one of the sheet pans.
Bake at 350 degrees for 15 minutes.
Transfer the nuts to the second sheet pan, separate them and cool completely.

Enjoy!
Peace in the Kitchen!



Fall Candied Pecans:
I have 2 versions of these Pecans.

#1
2 C Pecan halves
1/2 C granulated Sugar
1/2 C Brown Sugar
1 1/2 tsp Cinnamon
1 1/2 tsp Vanilla
1 1/4 C Water

In a medium mixing bowl:
Granulated Sugar
Brown Sugar
Cinnamon
Whisk well.

In a small measuring cup:
Vanilla
Water

In a Saucepan on medium high heat:
Pecans
Sugar/Cinnamon
Vanilla/Water
Stir to coat the Pecans.

Stir constantly to a boil.
Continue stirring until it begins to thicken.

Pour on to a nonstick Sheet Pan or a Sheet Pan lined with Silpat or Foil.
Spread out into a single layer.
Allow to cool completely.
Break into pieces to serve.

Enjoy!
Peace in the Kitchen!

#2
2 C Pecan halves
1/4 C Granulated Sugar
1/4 C Brown Sugar
1 tsp Cinnamon
1/4 tsp Vanilla

In a Saucepan on medium high heat:
Granulated Sugar
Brown Sugar
Cook until melted.
Add Pecans and stir until well coated.
Add Vanilla and stir to combine well.
Heat to a boil and remove from the heat.
Transfer the Pecans to a nonstick Sheet Pan or a Sheet Pan lined with Silpat or Foil.
Spread into a single layer.
Sprinkle with Cinnamon.
Allow to cool completely.
Break into pieces to serve.

Enjoy!
Peace in the Kitchen!



Spiced Mixed Nuts from Sur la Table:

4 C Mixed Nuts (Almonds, Pecans, Cashews, Pistachios)
3/4 C Granulated Sugar
1 TBS Chile Powder
2 tsp  Cinnamon
1/2 tsp All Spice
2 tsp Cayenne Pepper
1 Large Egg White

Preheat the oven to 300 degrees.
A rimmed Sheet Pan lined with Parchment Paper.

In a small bowl:
Sugar
Salt
Spices
Whisk well.

In a large bowl:
Whisk Egg White until frothy and dry.
Add Nuts and Spiced Sugar Mix.
Toss well.

Spread in a single layer.
Bake , stirring with a wooden spoon 1/2 way through 40 minutes.
They should be light brown.
Remove the pan to a rack , cool completely.
Stir occasionally.

Enjoy!
Peace in the Kitchen.


Chipotle Chile Candied Pecans:

8 TBS  (1 stick) Butter
1 tsp Chipotle Chile Powder
1 C Brown Sugar
1 tsp Vanilla
2 Large Egg White, room temperature.
3/4 tsp Sea Salt
1 pound of Large, Jumbo Pecan halves.

This recipe can easily be doubled.
Use 2 sheet pans with 8 TBS of Butter on each pan and make a double batch of the meringue, in a Stand Mixer.

Preheat the oven to 300 degrees.
Preferably non-stick for easy clean up.

In the oven:
Melt Butter in the sheet pan.
Remove and set aside.

In a mixing bowl:
Chile Powder
Brown Sugar
Whisk well.
Pour the Vanilla over this mixture, do not stir.
Set aside.

In a Stand Mixer with a Whisk attachment:
Egg Whites on medium speed, until foamy.
Add 1/4 tsp Salt and continue to beat until soft peak.
Add the Sugar Mixture, 2 TBS at a time, beating on high to get a shiny thick meringue.

Remove the bowl and fold in the Pecans gently by hand, until well coated.
Tip the Sheet Pan to swirl the Butter to coat the pan.

Spread the Pecans over the Butter in a single layer.
Bake 20 minutes.
Remove the pan, stir the Pecans.
Bake an additional 15 minutes.
Stir again.
Sprinkle with remaining 1/2 tsp of Sea Salt.
Continue baking and stirring every 15 minutes for 45- minutes to 1- hour.
Line the counter with a long sheet of Foil, spread out the Pecans and cool completely.

Enjoy!
Peace in the Kitchen!


Spiced Pecans:
3 C Pecan Halves
2 TBS Butter
1/2 C Brown Sugar
1 tsp Paprika
2 tsp Chile Powder
1 tsp Cumin
1/4 C Apple Cider Vinegar

Cool all ingredients in a Cast Iron Skillet over medium High heat.
Boil off the Vinegar
Place in a 350 degree oven on a cookie sheet and bake until browned.

Enjoy!
Peace in the Kitchen!



Crock Pot Cinnamon Almonds:


Ingredients:

1 1/2 C. Sugar
1 1/2 C. Brown Sugar
3 Tbsp. Cinnamon
1/8 tsp. Salt
1 Egg White
2 tsp. vanilla
3 Cups Almonds
1/4 C. Water

Directions:
In a medium sized bowl, mix together sugars, cinnamon, and salt. Set aside. In another medium sized bowl, whisk the egg white and vanilla until it’s a little frothy. Add almonds. Make sure the almonds are thoroughly coated in the egg white mixture. Add cinnamon mixture to the almonds and toss until coated.

Thoroughly spray with the stoneware of your crock pot with non-stick cooking spray and add the mixture of almonds and sugars.

Cook on low ( with the lid on) 3-4 hours stirring every 20 minutes. In the last hour, add the 1/4 C. of water and stir well. This ensures a crunchy yummy coating. (*make sure after you’ve added the water that you continue to cook the nuts for another 45 minutes to an hour.)

You have to stir really well, especially as it gets later in the cooking process.

Line a baking sheet with parchment and spread the almonds flat to cool. The almonds will be sticky at this point, so make sure you separate them a little and have no large mounds.



Enjoy!
Peace in the Kitchen!












Thursday, September 10, 2015

Corn Casserole

Just another Corn Casserole. I can never get enough!





1/2 C Diced Green Bell Pepper
1/2 C Diced Red Bell Pepper
4 Green Onions, thinly sliced.
4 TBS Butter
2 - (8 oz.) packages of Cream Cheese, cubed
1 1/3 C Whole Milk
1 tsp Salt
1/4 tsp Pepper
1 tsp Dill Weed
2 - 16.oz packages of frozen Corn, thawed

In a Cast Iron Dutch Oven or 10" Cast Iron Skillet on medium heat:
Butter, heat until melted.
Add:
Green Bell Pepper
Red Bell Pepper
Onion
Sauté until tender.

Add:
Cream Cheese
Milk
Salt
Pepper
Reduce heat to low.
Cook until Cream Cheese is completely melted.

Add:
Corn
Stir well.
Continue to cook 10 - 15 minutes.
Serve hot.

Enjoy!
Peace in the Kitchen!



Raspberry Mousse

One of my signature dishes at Thanksgiving is my recipe for Cranberry Mousse. I can't remember a Thanksgiving Dinner without it. It's the one dish that my grandchildren request every year. I'd be in trouble if I forgot to make it. I reposted the recipe at the end of the Raspberry Mousse recipe. This one is made in a Springform Pan with a Graham Cracker Crust.




Raspberry Mousse

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 8" or 9" Springform Pan ( I have a great Pampered Chef Pan with a Tempered Glass Bottom.

Crust ingredients

1 C Crushed Graham Cracker Crumbs
3 TBS Granulated Sugar
4 TBS Butter, melted
1/4 C Ice Cold Water

Mousse ingredients

1 - 10 oz. package of Frozen Raspberries, thawed, drained and reserve juice in a bowl. Set the Raspberries aside in another bowl.
1 - envelope of unflavored gelatin
8 oz. Cream Cheese, softened
1/2 C granulated Sugar
1 C Heavy Cream    NOTE: (to make the Whipped Cream, I add  (2 TBS Confectioner's Sugar and 1/2 tsp Vanilla) This will be done toward the end of the recipe.

Crust directions

In a small bowl:
Graham Cracker Crumbs
Granulated Sugar
Butter
Mix well with a blending fork
Press into the bottom of the pan.
Bake 10 minutes.
Remove pan to a rack to cool completely.

Mousse directions

In a saucepan (not on the stove)
Raspberry Juice
Cold Water
Gelatin
Allow to sit for 5 minutes without stirring.
Transfer pan to low heat and cook, whisking constantly, until gelatin dissolves completely.
Remove from heat.
Set aside to cool for 10 minutes.

In a medium bowl with an electric hand mixer:
Cream Cheese
1/2 C  granulated Sugar
Beat well until combined and creamy smooth.

Add:
Raspberries
Gelatin Mix
Beat until well blended.
Refrigerate until it begins to set. (it doesn't take long)

Whip the Heavy Cream in a small bowl with an electric hand mixer. (see NOTE above about Whipped Cream)
Fold in Whipped Cream by hand.
Pour into Crust.
Refrigerate overnight or at least 6 hours.

Just before serving:
Release the outer ring of the pan to serve the Mousse. I leave mine on the Tempered Glass Bottom and transfer it to a serving platter.

Enjoy!
Peace in the Kitchen!



I've been making this recipe since 1985.
I've served it every Thanksgiving since then.
Every year my grandchildren ask if I've made it for Thanksgiving dinner, and I do!

I've tried to double the recipe and it doesn't work. If you need more, you make more!

Cranberry Mousse:

1 C Cranberry Juice
1- 3 oz. package of Raspberry Jello or,  (1/3 C or 6 TBS)
1- can (16oz.) Jellied Cranberry Sauce
1 C Heavy Cream, whipped (the perfect whipped cream: 1C heavy cream, 1 tsp vanilla, 1 TBS confectioner's sugar) In a stand mixer with a whisk attachment or  in a bowl with a hand mixer.

In a Saucepan on medium heat:
Cranberry Juice
Heat juice to boiling

Stir in Jello until dissolved.

Add:
Cranberry Sauce
Cook until dissolved.
Transfer to a bowl and refrigerate until thickened.

Whip the Cream and fold into the Jello mixture.

Transfer to a clear serving bowl to serve.
Refrigerate covered until ready to serve

Enjoy!
Peace in the Kitchen!


Wednesday, September 9, 2015

Orange Hazelnut Truffles

Here's another great Holiday recipe. I have other  Truffle recipes on the Blog.
I like the combination of these ingredients in a Truffle.


Orange Hazelnut Truffles

1 container (16oz.) Dark Chocolate Fudge Frosting
2 3/4 C Confectioner's Sugar
2 tsp Pure Orange Extract
1 1/2 C Kellog's Cocoa Krispies Cereal
2 C finely chopped Hazelnuts

In a large mixing bowl with an electric hand mixer:
Frosting
Sugar
Beat until creamy smooth.

Add:
Orange Extract
Beat until combined.

Stir in, by hand:
Cocoa Krispies
Mix well.
Use a 1 1/2" Cookie Scoop .
Drop Truffles onto the Sheet Pan.
Cover and refrigerate 30 minutes.

Roll the Truffles in Hazelnuts.
Cover and refrigerate again until ready to serve.
(At this step I put them in Covered Plastic containers to refrigerate them.)

Enjoy!
Peace in the Kitchen!

Jelly Doughnut Muffins and Baked Doughnut recipes

I love doughnuts and I have several recipes on the blog for baked doughnuts. My love of doughnuts came from my grandmother. She made, what she called, Fried Cakes. They were a plain batter that was deep fried into a doughnut. She served them with a side of Jam. I was raised on those Fried Cakes. Here's a newer version that's a combination of my grandmothers Fried Cake and my Baked Donut. Of course you can use this recipe in a Doughnut pan and make Doughnuts.

Jelly Doughnut Muffins

Here's what you'll need:
Preheat the oven to 425 degrees.
1 - 12 C Muffin Tin lined with Paper Liners or 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. I prefer this method over paper liners.

4 TBS Butter, room temperature
1/4 C Vegetable Oil
1/2 C Granulated Sugar
1/3 C Brown Sugar
2 large Eggs
1 1/2 tsp Baking Powder
1/4 tsp Baking Soda
1 1/4 tsp Nutmeg
1 tsp Cinnamon
3/4 tsp Salt
1 tsp Vanilla
2 2/3 C Flour
1 C Whole Milk
Your favorite Jelly or Jam
Confectioner's Sugar for garnish.

In a large mixing bowl with an electric hand mixer:
Butter
Oil
Granulated Sugar
Brown Sugar
Beat 3-5 minutes.

Add:
Eggs
Beat just until combined.

Add:
Baking Powder
Baking Soda
Nutmeg
Cinnamon
Salt
Vanilla
Beat just until combined.

Add:
Flour, alternately with Milk.
Pour batter into the Muffin Cups.

Bake 15 - 17 minutes.
A toothpick in the center should come out clean.

Use a plain piping tip and a piping bag.
Pipe the Jelly or Jam into the bottom of each muffin.

Use a small sieve and dust the tops of each muffin.

Enjoy!
Peace in the Kitchen!



Baked Pumpkin Doughnuts with Chocolate Glaze

Here's what you'll need:
Preheat the oven to 350 degrees.
Brush the wells of a full sized Doughnut Pan with Pan Release Mix. (equal parts of Crisco, Vegetable Oil, Flour) I start with 1 C of eau, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

1/2 C Vegetable Oil
3 Large Eggs
1 1/2 C Granulated Sugar
1 1/2 C 100% Pure Pumpkin
1 1/2 tsp Pumpkin Pie Spice
1 1/2 tsp Salt
1 1/2 tsp Baking Powder

In a large mixing bowl:
Mix all ingredients together with a hand mixer.
Beat until smooth.
Add:
1 3/4 C + 2 TBS Flour.
Beat until smooth.

Fill the well os the prepared pan 3/4 full.
Bake for 15 - 18 minutes.
Remove the pan to a rack and cool for 5 minutes.
Transfer the doughnuts to the rack and cool completely.

Chocolate Glaze.

1/2 C butter  (1 stick)
1/4 C whole milk
1 TBS light corn syrup
2 tsp vanilla
4 oz. bittersweet chocolate, chopped
2 C confectioner's sugar

In a saucepan, over medium heat:
butter
milk
syrup
vanilla
Whisk Well

Add chocolate and whisk until chocolate has completely melted

Turn off heat and whisk in sugar until smooth. Glaze the doughnuts immediately
To keep the glaze liquid, place the glaze over a pan of warm water while glazing the doughnuts

Allow Glaze to set 30 minutes before serving.

Enjoy!
Peace in the Kitchen!



When I was little, my Grandmother made , what she called "Fried Cakes". I loved them and she knew it. She made them whenever I visited my Grandparents. To this day, it's the only Doughnut that I eat.

As I get older, I try to avoid fried food. I decided to experiment with Baked Doughnuts, because of the childhood memory and that fondness of the Fried Cake.

I bought a mini doughnut pan at Christmas, to experiment with various Baked Doughnuts.
I learned a few things.
Nothing compares to the Fried Cakes that my Grandmother made. that's certain. I also learned that I didn't like any of the Doughnuts that I baked and I decided that the Mini Pan had to go, in favor of a full sized Doughnut Pan.


Here's my recipe for a basic Baked Doughnut in a full sized pan.

2C Flour
3/4 C Sugar
2 tsp Baking Powder
1/2 tsp Nutmeg
1 tsp Salt
3/4 C Buttermilk
2 Eggs, beaten
2 tsp Vanilla
2 TBS Butter, melted

In a bowl, sift & combine:
Flour
Sugar
Baking Powder
Nutmeg
Salt

I another bowl combine:
Eggs
Milk
Vanilla
Melted Butter

Pour wet ingredients into dry ingredients and mix well

Spray the doughnut pan with a vegetable spray.
Fill 3/4's full with the batter
Bake at 375 degrees for 12 minutes
Cool pan completely and move doughnuts to a rack to cool

You can dip them in additional melted butter and then a combination of Cinnamon/Sugar , Dust with Powdered Sugar , Top with Lemon Curd, Jam, or enjoy them plain with a glass of Milk.


Bisquick or Krusteaz Baked Doughnuts:
These were made in a Full Sized Doughnut Pan.
For a Mini Doughnut Pan, fill the wells with 1 TBS of Batter and Bake for about 6 - 8 minutes.

I made this recipe this morning:
2 C of Bisquick or Krusteaz
2 TBS sugar
1/8 tsp nutmeg
2/3 C milk
1 egg
1 tsp vanilla
Mix well, spoon 2 TBS into each well that have been sprayed with a cooking spray.
Bake at 425 degrees for 8 minutes.

Here's a Glaze for these doughnuts:
1/2 C Powdered Sugar
1 TBS Whole Milk
1/2 tsp Vanilla
Whisk together in a small bowl until smooth.
Dip the tops of the doughnuts in the glaze.

I did not Glaze these Doughnuts. We ate them with various Jams, Nutella and Chocolate Syrup



Enjoy!
Peace in the Kitchen!



Baked Apple Cider Doughnuts:

Non Stick Vegetable Spray

3/4 C Flour
1/4 C + 2 TBS Sugar
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp + 1/2 tsp Cinnamon
1/4 tsp Salt
1/4 C Apple Cider
1 Egg
2 TBS Milk
1 TBS Vegetable Oil
1/4 tsp Vanilla
1/4 tsp Vinegar

Spray a 6 count Doughnut Pan

Bowl #1
Flour
1/4 C Sugar
Baking Powder
Baking Soda
1/2 tsp Cinnamon
Salt
Whisk Well

Bowl #2
Apple Cider
Egg
Milk
Vegetable Oil
Vanilla
Vinegar
Whisk Well

Pour wet ingredients into Dry
Gently Combine, don't overmix
( Optional, add 1/2 C finely chopped dried apples to the batter) Fold by hand .

Evenly distribute batter in the pan
Bake 8 - 10 minutes at 375 degrees
Toothpick will come out clean

Four  options to top the Doughnuts:

Option #1:
Cinnamon /Sugar
Mix:
2 TBS Sugar
1/2 tsp Cinnamon
Dip Warm Doughnuts in the mixture .

Option #2
Apple Cider Glaze:
1 C Apple Cider
2 C Powdered Sugar
1 TBS Light Corn Syrup

Boil Apple Cider and reduce by half, about 7 - 10 minutes
Put Sugar in a bowl
Whisk in Cider and Corn Syrup
Drizzle over warm Doughnuts.

Options #3
Chocolate Glaze:
1/2 C butter  (1 stick)
1/4 C whole milk
1 TBS light corn syrup
2 tsp vanilla
4 oz. bittersweet chocolate, chopped
2 C confectioner's sugar

In a saucepan, over medium heat:
butter
milk
syrup
vanilla
Whisk Well

Add chocolate and whisk until chocolate has completely melted

Turn off heat and whisk in sugar until smooth. Glaze the doughnuts immediately
To keep the glaze liquid, place the glaze over a pan of warm water while glazing the doughnuts

Allow Glaze to set 30 minutes before serving.

Option#4
Powdered sugar glaze:

1/2 C powdered sugar
1 TBS milk
1/2 tsp vanilla
Whisk until smooth
Dip the tops of the doughnuts in the glaze.

Enjoy!
Peace in the Kitchen!


Apple Cider Doughnuts #2


Here's what you'll need:
1- 6 count Doughnut Pan
Vegetable Cooking Spray
Preheat the oven to 375 degrees


3/4 C Flour
1/4 C Granulated Sugar + 2 TBS
1/4 tsp Baking Powder
1/4 tsp Baking Soda
1 tsp Cinnamon, divided
1/4 tsp Salt
1/4 C Apple Cider
1 large Egg
2 TBS whole Milk
1 TBS Vegetable Oil
1/4 tsp Vanilla
1/4 tsp Vinegar


Spray the doughnut pan with vegetable cooking spray.
In a large mixing bowl:
Flour
1/4 C Sugar
Baking Powder
Baking Soda
1/2 tsp Cinnamon
Salt
Whisk well

In another mixing bowl:
Apple Cider
Egg
Milk
Oil
Vanilla
Vinegar
Whisk well

Pour the wet ingredients into the dry and gently fold by hand.
I place the batter in a squeeze bottle at this stage to evenly distribute the batter among the wells in the pan.
Bake for 8 - 10 minutes.
A toothpick in the center should come out clean.
Remove the pan and transfer the doughnuts to a rack placed on a clean sheet pan.

In a small bowl:
2 TBS Sugar
1/2 tsp Cinnamon
Whisk well.

While the doughnuts are still warm, dip them in the Sugar/Cinnamon and coat well.

Enjoy!
Peace in the Kitchen!



I know that many of my recipes are not the healthiest, but they sure are delicious. Maybe all things in moderation!
I have given up a lot of fried foods including fried doughnuts. I previously posted a recipe for Baked Apple Cider Doughnuts that are tasty . Here's a good recipe for Chocolate Baked Doughnuts. You can use any flavor of Cake Mix and any flavor of Frosting....... Strawberry/Strawberry ? Lemon/Lemon ? German Chocolate? German Chocolate... with a bit of Coconut after the Glaze.... The combinations are endless!

3/4 C Super Moist Devil's Food Cake Mix ( or use any flavor combination of Cake Mix and Frosting)
1 C Bisquick Mix
1/4 C Sugar
1/2 tsp salt
3/4 C Milk
2 Eggs, beaten

2 Doughnut pans sprayed with a Vegetable Spray

Glaze..... sorry, I had to include this! So these aren't looking too healthy either, but just keep thinking about the flavor!
1/2 C Chocolate Frosting....... Betty Crocker Rich and Creamy.... and delicious, remember?
1 TBS + 1 tsp water........ the healthy part! We all need more water!

In a bowl:
Mix all dry ingredients
Blend in wet ingredients
Mix well

Fill wells 3/4 full
Bake at 325 degrees for 8 - 10 minutes
Cool in pan 10 minutes
Remove Doughnuts to a wire rack and cool completely

Glaze:
In a bowl:
Simple mix Frosting and water until smooth
Dip Doughnuts in the glaze.


Enjoy!
Peace in the Kitchen!

I previously posted recipes for baked doughnuts, you can search them.
Here's one for Halloween or Thanksgiving.
This recipe comes from Duncan Hines.

1 C canned Pumpkin (Not Pumpkin Pie Pumpkin)
1 box of Duncan Hines Spice Cake Mix (1 package if there are 2 in the box)
2 Eggs
1 C cold Water

Glaze:
1/4 C warm Water
3 TBS Lemon Juice
1/4 C Confectioner's Sugar

Preheat the oven to 325 degrees
Spray Doughnut Pans with vegetable cooking spray

Combine the first 4 ingredients
Mix Well

Evenly fill the well of the pan (this recipe makes 24 doughnuts)
Bake for 16 minutes
Remove from oven
Cool in the pan for 2 minutes
Remove the doughnuts to a wire rack to cool completely

Mix glaze ingredients until thickened
Dip one side of each doughnut into the glaze.
Place doughnuts on a wire cooling until set, about 15 minutes
Dust with additional confectioner's sugar to serve

Enjoy!
Peace in the Kitchen!



Tuesday, September 8, 2015

Maple Squares and Maple, Maple Pecan Cookies

I love the taste of Maple. I created a Maple cookie recipe for a local Holiday Cookie Baking Contest that I enter annually. I reposted it at the end of this new recipe. Here's another great taste of Maple in a Bar Cookie.


Shady Maple Farms
Certified Organic
Pure
Maple Chunks
Pure Maple Extract
(do not use Imitation Maple)



Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 9" baking pan lined with Parchment Paper extending 2" over the edge of all 4 sides. Brush 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.

Maple Squares

Batter ingredients:

12 TBS C Butter, room temperature
3/4 C Brown Sugar
1/4 C Granulated Sugar
1 large Egg
3 tsp Pure Maple Extract (not Imitation Maple)
2 C Flour
2 tsp Cornstarch
1 tsp Baking Powder

Frosting Ingredients:

4 oz. Cream Cheese
4 TBS Butter, room temperature
2 1/2 C Confectioner's Sugar, sifted
1/2 tsp Pure Maple Extract (not Imitation Maple)
1 1/2 TBS Whole Milk
1/4 C Shady Farms Certified Organic Pure Maple Chunks


Batter directions:

In a Stand Mixer with a Paddle Attachment:
Butter
Brown Sugar
Granulated Sugar
Beat for 4 minutes.
Add:
Egg
Pure Maple Extract
Beat just until combined.

In a small bowl:
Flour
Cornstarch
Baking Soda
Whisk well.
Slowly beat into the Egg mixture, just until combined.
Spoon batter into the lined baking pan.
Bake 18 0 20 minutes.
Remove pan to a rack to cool completely.
When completely cooled, use the edges of the Parchment Paper and remove the bars to a flat surface.

Prepare the Frosting.

In a large bowl with an electric hand mixture:
Cream Cheese
Butter
Beat well until creamy smooth.
Slowly beat in Confectioner's Sugar.
Add:
Pure Maple Extract, beat just until combined.
Add:
Gradually add milk until desired consistency is reached.
Use an off set spatula and frost the bars.
Sprinkle evenly with Maple Chunks.
Cut into Squares to serve.

Enjoy!
Peace in the Kitchen:

This is an original recipe that I created to enter in a competition.
It will be one of my entries this year. ( 2013)

I just found out that this recipe is a finalist in the contest.
The judging is Thursday November  7th. I'll have results and pictures from the contest.

I use a medium cookie scoop, 1 1/2 " in diameter

It's important to use Grade B Pure Maple Syrup in the dough and the icing for the intense maple flavor

Cookies:
4 eggs
1 C brown sugar
1 C white sugar
1 1/2 C  (3 sticks)  butter, softened
1 C milk
5 C flour
2 tsp  baking soda
2 tsp baking powder
1 1/2 tsp salt
3 TBS pure maple syrup
1/2 C chopped Pecans
3/4 C Maple Chunks ( I used Shady Maple Farms Organic Pure Maple Chunks)

In a stand mixer:
eggs
brown sugar
white sugar
mix well
Add butter and mix until creamy
Add:
flour
baking soda
baking powder
salt
Continue mixing well

Add:
milk
maple syrup
Mix well
Fold in Pecans
Fold in Maple Chunks

Refrigerate for 1 hour

Use a 1 1/2" cookie scoop and place cookies 2" apart on a parchment paper lined cookie sheet pan.
Use a teaspoon dipped in water to flatten the tops of the cookies.

Bake at 375 degrees for 10 minutes
Cool on the pan for 5 minutes and transfer to a wire rack to cool completely.

Icing:

Put 2 cups of Confectioner's Sugar in a medium bowl
Add 1/4 C Pure Maple Syrup and 2 TBS of butter, melted.
Whisk by hand

Ice completely cooled cookies and sprinkle the tops with Maple Chunks.

Enjoy!
Peace in the Kitchen!



Sorry that the color was off.
They look more like the top photograph, with Icing.



Halloween Witch Hat Cookies

What a clever idea for a Halloween Cookie. They're so easy, the kids can help make them. They'd be great for your Halloween Party.





Here's what you'll need:

Nabisco Chocolate Wafers
Orange Icing
Hershey's Chocolate Kisses

Squeeze a bit of Icing in the center of the cookie.
Place a Chocolate Kiss on top of the icing, squeeze slightly so the Icing creates a border around the Chocolate Kiss.

Enjoy!
Peace in the Kitchen!





Monday, September 7, 2015

Apple Hatch Chile Crumble in a Cast Iron Skillet

I happen to love Hatch Chiles and I have many recipes using them. I like desserts made with Hatch Chiles. Here's a great Apple Crumble.








Apple Hatch Chile Crumble in a Cast Iron Skillet

Here's what you'll need:
Preheat the oven to 375 degrees.
1 - 10" Cast Iron Skillet 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.

6 Jonagold Apples, peeled and roughly chopped
2/3 C Brown Sugar
1 C  roughly chopped Roasted Hatch Chiles. I buy them in a can, it's easier than roasting them yourself.
1 tsp Cider Vinegar
1/4 tsp Cinnamon, divided
1/4 tsp Salt
1/8 tsp Allspice
1/4 tsp Nutmeg, divided
1/8 tsp Cayenne Pepper
1 C Granulated Sugar
1 1/4 C Flour
2 TBS Lemon Zest
12 TBS Butter, cold and cubed
2 TBS Heavy Cream

In a large bowl:
Apples
Brown Sugar
Chiles
Vinegar
1/8 tsp Cinnamon
Salt
Allspice
1/8 tsp Nutmeg
Cayenne Pepper
Toss well to coat the Apples completely.
Pour into the skillet .
Set aside.

In a medium bowl:
Granulated Sugar
Flour
Lemon Zest
1/8 tsp Cinnamon
1/8 tsp Nutmeg
Whisk well.
Cut in the cold Butter to create a Crumble.
Stir in the Cream.
Distribute evenly over the Apples.

Bake 45 - 50 minutes.

Enjoy!
Peace in the Kitchen!



Sunday, September 6, 2015

Apple and Toasted Pecan Bread with Brown Sugar Glaze

Another great holiday recipe for Christmas morning or any brunch during the holidays. Serve with your favorite Apple Butter!


Apple and Toasted Pecan Bread

Here's what you'll need:
Preheat the oven to 350 degrees.
1 Sheet Pan lined with Parchment Paper.
1 - 9" X 5" Loaf 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 Chopped Pecans, divided
1 - 8oz. container of Sour Cream
1 C Granulated Sugar
2 Large Eggs
1 TBS Vanilla
2 C Flour
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
2 C peeled and finely chopped Jonagold Apples.  (3/4 - 1lb.)


Glaze:
8 TBS Butter
1/2 C Brown Sugar

On a Sheet Pan lined with Parchment Paper:
Pecans, toast for 6 - 8 minutes, stirring half way through.
Set aside to cool.

In a  medium mixing bowl with a hand held electric mixer:
Sour Cream
Sugar
Eggs
Vanilla
Beat for 2 minutes.

In a small bowl:
Flour
Baking Powder
Baking Soda
Salt
Whisk well.
Gradually add to the wet ingredients and beat just until blended.

Fold in, by hand:
Apples
1 C of the toasted Pecans
Pour batter into the pan.

Sprinkle the top with remaining cup of Pecans.
Bake for 60 - 65 minutes until a toothpick in the center comes out clean.
NOTE:
Shield with an aluminum cover after 50 minutes.
Remove pan to a rack to cool for 10 minutes.
Invert twice  (so the right side is up) onto a rack to cool completely.
Transfer to a serving platter.


Glaze directions.

In a 1 quart saucepan on medium heat:
Butter
Brown Sugar
Bring to a boil.
Boil for 1 minute.
Remove from heat.
Drizzle evenly over the top of the Bread.
Allow to cool at least an hour before serving.

Enjoy!
Peace in the Kitchen!


Eggnog

Here's my favorite recipe for homemade Eggnog. It's the only one I make. I have another favorite one that's easy and it's made with Eggnog Ice Cream. I've added it at the end. If you can't get the Ice
Cream, this one is the best:



Homemade Eggnog:

6 Eggs, separated
3/4 C White Sugar
2 C Whole Milk
3 C Heavy Cream
1/2 C Bourbon/Whiskey
1/4 C Dark Rum
1/4 C Brandy
Nutmeg for garnish

In a very large bowl with an electric hand mixer:
Egg Yolks
Beat until thick and pale yellow.

Add:
Sugar, slowly
Beat well.

Whisk in, by hand:
Milk
2 C Cream
Mix well

Add:
Bourbon
Rum
Brandy
Whisk well.
Cover and refrigerate for 24 hours.

Just before serving:

In a large bowl with an electric hand mixer:
Egg Whites
Beat until stiff.
Fold into the other mixture.

In a bowl:
Beat the remaining 1 C of Cream until stiff.
Fold into the Eggnog.
Sprinkle the top evenly with Nutmeg.

Enjoy!
Peace in the Kitchen!


I've researched many recipes for Eggnog and the following is the easiest and one of my favorites. I've made the most complicated recipes involving eggs that have to be beaten, egg whites that have to be folded into the mixture, recipes that include a French Vanilla Pudding mix, sweetened condensed milk etc.
I'm not opposed to tackling difficult or complicated recipes that are time consuming. I find some of them a challenge and I have created some original recipes that I don't expect others to make, however, I also appreciate some of the most simple, tried and true recipes, and this one is one of those! I've posted my favorite homemade recipe on the Blog too that's more traditional.

I'm not sure why I called it "Texas" Eggnog, maybe it's the addition of whiskey!
But it's dang good!

Texas Holiday Eggnog:

1/2 gallon of the best darn good Eggnog Ice Cream  money can buy.
1 quart of whole milk
1 quart of the best darn good Eggnog money can buy.
1/2 pint Brandy
1/2 pint Dark West Indies Rum!
1/2 pint  Blended Whiskey, what ever you can find!
Freshly ground nutmeg for a garnish.

Soften the ice cream
Mix all of the ingredients by hand, in a large bowl.
Chill in the refrigerator.
Just before serving, sprinkle the top of the Eggnog with a good amount of nutmeg.

Enjoy!
Peace in the Kitchen!

Merry Christmas Y'all!