Sunday, July 24, 2016

Thanksgiving and Christmas.............. New Holiday Recipes!

I decided to dedicate an entire post to some new Thanksgiving and Christmas recipes. These have not previously been posted on the Blog.



I think some of the most incredibly delicious recipes are created, made and enjoyed during the Thanksgiving and Christmas Holidays. I know that I love to make traditional recipes and try new recipes during the Holidays.
I have recipes that I've been making for decades and enjoying them at Thanksgiving and Christmas. They've been an expected tradition on the Holiday table.
I also try new one!

I'll start with Appetizers and end with Desserts.

Stuffed, Dried Apricots:




4 oz. Cream Cheese, room temperature.
1/2 C roughly chopped Almond Slivers
1/2 C Finely chopped Dried Cherries
2 TBS Amaretto Liqueur
15 Soft, Dried Apricots, sliced in half.

In a mixing bowl:
Cream Cheese
1/4 of the Almonds
Cherries
Amaretto
Mix well by hand.

Place the Apricot halves on a Holiday Serving Platter.

Divide the Filling equally among the Apricot Halves using a small spoon or
fill a ziplock bag, clip a corner and pipe it onto the Apricots. (I prefer piping)

Sprinkle each of them with some of the Almonds.
Refrigerate 30 minutes prior to serving.


Enjoy!
Peace in the Kitchen!


Baked Figs and Blue Cheese:

Here's what you'll need:
Preheat the Oven to 350 degrees.
Sheet Pans lined with Parchment Paper.



4 oz. Cream Cheese, room temperature.
1 C Crumbled Blue Cheese
1/2 C Orange Marmelade
2 TBS Balsamic Vinegar
1 C chopped Fresh Figs. Start with 16 Figs.
1 - 12 oz. container of Grands Big and Flaky Crescent Dinner Rolls.
1 C Finely chopped Walnuts.

In a mixing bowl:
Cream Cheese
Blend with a fork, set aside.

In a small saucepan on low heat:
Marmalade
Vinegar
Heat until well combined.

Add:
Figs
Continue cooking 5 minutes. Stir often.
Figs should become soft.

Open the container of Rolls but don't unroll them. Keep them whole.
Cut into 16 slices.
Put them 2" apart on the Sheet Pans.
Press your thumb into the center of each roll to create a 1 1/2" diameter indentation.

Divide filling evenly among the Rolls.
Sprinkle evenly with Walnuts.

Bake 15 - 20 minutes.
Remove Pan to a rack to cool for 10 minutes.
Serve Warm.

Enjoy!
Peace in the Kitchen!


Pumpkin Spiced Pecans:

Here's what you'll need:
Sheet Pan lined with Parchment Paper.

4 C Pecan Halves
4 TBS Pure Maple Syrup
2 tsp Pumpkin Pie Spice
1/2 tsp Salt
Mix well by hand.
Spread evenly onto the Sheet Pan in a single layer.
Bake 10 minutes.
Stir and continue baking for an additional 10 - 15 minutes.
Remove pan to a rack to cool completely.

Enjoy!
Peace in the Kitchen!


Smoked Gouda Cheese Log:

8 oz. Cream Cheese, room temperature
2 C Shredded Smoked Gouda Cheese
1/4 C Chopped Fresh Chives
1/4 C Finely Diced Sun Dried Tomatoes in Oil, Drained.
1/4 tsp Garlic Powder
1/4 tsp Finely Chopped Fresh Parsley
An Assortment of Crackers.

In a large mixing bowl:
Cream Cheese
Gouda
Blend well with a fork.

Add:
Chives
Tomatoes
Garlic Powder
Mix well by hand.

Form into 2 Logs.
Roll them in Parsley.
Wrap tightly in Plastic Wrap.
Refrigerate 2 hours prior to serving.
Serve with an Assortment of Crackers.

Enjoy!
Peace in the Kitchen!


Sweet Potato and Cranberry Casserole:

Here's what you'll need:
Preheat the oven to 350 degrees.
A 1qt.  Casserole well buttered.

6 Sweet Potatoes, peeled.
4 TBS Butter, divided.
1/2 tsp Salt.
1/2 C Dried Cranberries
1/2 C Chopped Pecans

In a 3 qt. Saucepan on Medium High Heat:
Potatoes
Enough Water to cover them completely.
Cover and bring to a boil.
Reduce Heat to Low.
Continue cooking covered for 20 minutes.
Drain well.
Return the Pan on Low Heat and shake it to dry the Potatoes.
Keep them in the Pan and Mash them by hand.

Add:
2 TBS Butter
Salt
Mash until incorporated.
Spoon into the Casserole.

In a Small Mixing Bowl:
Bread Crumbs
Cranberries
Pecans
Mix well.
Sprinkle evenly over the Potatoes.
Bake 30 minutes.
Serve Hot.

Enjoy!
Peace in the Kitchen!


Rice, Mushroom and Pear Casserole:

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Casserole Pan, buttered well.
Foil with additional Butter

8 TBS Butter, divided.
4 Large Onions, chopped.
1 1/2 pounds of Assorted Will Mushrooms, stemmed and sliced.
3 tsp chopped Fresh Thyme, divided.
Salt and Pepper to taste.
5 C Vegetable Broth. I use a  Powdered Vegetarian Chicken Broth.
3 TBS chopped Fresh Sage
1 1/4 C Wild Rice
1 1/4 C White Rice
2 C diced Fresh Pears
1 C chopped Fresh Parsley, divided.

In a Large Saucepan on Medium Heat:
4 TBS Butter
Heat until melted.
Add:
Onions
Cook 25 minutes until Caramelized.
Transfer to a Large Mixing Bowl.
Set aside.

In the Saucepan on Medium High Heat:
Remaining Butter
Heat until melted.

Add:
Mushrooms
1 TBS Thyme
Sauté 10 - 12 minutes.
Spoon into the Onions.
Season to taste with Salt and Pepper.

In the Saucepan on Medium High Heat:
Broth
1 TBS Thyme
2 tsp Sage
Bring to a Boil.

Add:
Wild Rice
Return to a Boil.
Reduce heat to Low.
Cover and Simmer 30 minutes.

Add:
White Rice
Stir to combine.
Cover and Simmer an additional 15 - 20 minutes.

Add:
Onion/Mushroom mixture.
Remaining Thyme
Remaining Sage
Pears
Mix well.
Cover and continue Simmering 5 minutes. Stirring.

Add:
3/4 C Parsley
Stir to combine well.

Spoon into the Casserole Pan.
Cover tightly with Buttered Foil. (Butter Side Down) ........ you know I had to add that statement!

Bake 40 minutes.
Uncover and continue Baking an additional 20 minutes.
Remove Pan and Sprinkle evenly with remaining Parsley.
Serve immediately.

Enjoy!
Peace in the Kitchen!


Vegetarian Meatless Ground and Mashed Potato Pie:
This can be served as a Side Dish or an Entrée.

This can obviously be made with Meat in place of the Meatless Ground.

Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 9" Glass Pie Place sprayed with Vegetable Cooking Spray.

1 lb. of Meatless Ground
2 TBS Vegetable Oil
1  Large Onion, diced.
1/2 tsp Salt
1/2 tsp Pepper
1 - 24 oz. bag of Frozen Mashed Potatoes, thawed or 2 C of Leftover Mashed Potatoes.
2 tsp Prepared Horseradish.
1 C Shredded Parmesan Cheese
1/2 C Bisquick Mix
1 C Whole Milk
2 Large Eggs
1/4 C chopped Fresh Chives
1 - 14 oz. can of Whole Cranberry Sauce

In a Large Skillet on Medium High heat:
Oil, until Hot.
Meatless Ground
Onion
Salt and Pepper
Sauté 5 minutes.
Spread evenly into the Pie Pan.

Heat Potatoes in a Microwave.

In a Small Mixing Bowl:
2 C Heated Mashed Potatoes
Horseradish
Mix well.
Spoon evenly over the Meatless Ground.
Smooth evenly with an Offset Spatula.
Sprinkle evenly with Cheese.

In a Small Mixing Bowl:
Bisquick
Milk
Eggs
Chives
Mix well by hand.
Pour evenly over the Cheese.
Bake 30 minutes.
Remove Pan to a rack to cool for 5 minutes.
Top individual slices with Cranberry Sauce.

Enjoy!
Peace in the Kitchen!


Baked Chard and Cheese Dip:

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Glass Casserole Pan sprayed with a Vegetable Cooking Spray.


Either one of these will work even though they're different sizes.
You whatever you can find at your local grocery store.


1 lb. of Swiss Chard
1 TBS Olive Oil
1 Large Onion, finely diced.
2 Cloves of Garlic, minced
1/4 C Water
8 oz. Cream Cheese, room temperature.
1 -  Container of Garlic and Herb Cheese Spread, room temperature.
4 oz. Goat Cheese
1 tsp Herbes de Provence
1/2 C Sour Cream
1/2 C Mayonnaise
2 C Fresh Shaved Parmesan Cheese, divided.
1/2 tsp Salt
1/2 tsp Pepper
An Assortment of Crackers




Remove the Stems and the Ribs from the Swiss Chard and chop them.
Roughly Chop the Swiss Chard Leaves.
Set aside.

In a Large Skillet on Medium High Heat:
Oil, until Hot.

Add:
Onion for 5 minutes.

Add:
Garlic for 30 seconds.

Add:
Stems and Ribs for 2 minutes.

Add:
Water and Stir well.
Cover and Cook  5 minutes.

Add:
Leaves
Cover and continue to cook 5 minutes.
Drain.

In a Large Mixing Bowl:
Cream Cheese
Herb Cheese Spread
Goat Cheese
Herbes de Provence
Sour Cream
Mayonnaise
1 1/2 C Parmesan Cheese
Salt
Pepper
Mix well.

Fold in Swiss Chard Mixture.
Spoon into the Casserole Dish.
Sprinkle with remaining Parmesan Cheese.
Bake uncovered for 25 - 30 minutes.
Serve Hot with an Assortment of Crackers.

Enjoy!
Peace in the Kitchen!


Holiday Vegetable Medley

1/3 C Italian Dressing (Your Choice)
2 Zucchini, slice 1/4".
1 Red Bell Pepper, cut into 1/2" Pieces.
1 C Sliced Fresh Mushrooms
1 C Diced Onion
2 TBS Dry White Wine
3 TBS Shaved Parmesan Cheese


In a Large Skillet:
Dressing
Zucchini
Bell Pepper
Mushrooms
Onion
Sauté 5 minutes, stir often.

Add:
Wine
Stir to combine well.
Cover and continue to cook 2 minutes.
Transfer to a Serving Bowl.
Sprinkle with Cheese.
Serve Immediately.

Enjoy!
Peace in the Kitchen!


Cheese and Cornmeal Corn Casserole:

Here's what you'll need:
Preheat the oven to 350 degrees.
A 2 qt. Casserole Dish sprayed with a Vegetable Cooking Spray.
2 - 12 oz. Bags of Frozen Corn, thawed, divided. (Keep them separated by bags) You'll use 1 Bag at a time.
1/3 C Granulated Sugar
1/4 C Flour
2 TBS Cornmeal
1/2 tsp Salt
6 TBS Butter, melted
1 1/2 C Half and Half
4 Large Eggs
2 TBS chopped fresh Chives + additional for Garnish.
1/2 C Shredded Fresh Parmesan Cheese




In a Food Processor:
1 Bag of Corn
Sugar
Flour
Cornmeal
Salt
Butter
Half and Half
Eggs
Process until creamy smooth. Scraping the sides as needed.

In a Large Mixing Bowl:
Corn Mixture
Remaining Bag of Corn
2 TBS Chives
Mix well by hand.
Pour into the Casserole Dish.
Sprinkle evenly with Cheese.
Bake uncovered 40 - 45 minutes.
The top should be Golden Brown.
Remove dish to a rack to cool 10 minutes.
Garnish the top with remaining Chives just prior to serving.

Enjoy!
Peace in the Kitchen!


Apple and Cheese Canapés:

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

1 TBS Butter
1 Medium Vidalia Onion, chopped.
16 Slices of your favorite Cocktail Bread.
4 oz. Gruyere Cheese sliced thin to fit the Bread Slices.
1 TBS Dijon Mustard
1 TBS Mayonnaise
2 TBS finely chopped Chives
1 Granny Smith Apple, unpeeled, wedged and thinly sliced.

In a Skillet on Medium High Heat:
Butter, until Melted.

Add:
Onion
Sauté 5 minutes. Stirring occasionally.

In a small bowl:
Mustard
Mayonnaise
Mix well.

Spread each slice of Bread with Mustard /Mayonnaise.

Pumpernickel, Rye and Sourdough Cocktail Bread.


Top each Piece with an equal amount of the following:
Onion
Apple
Cheese
Chives
Arrange on the Sheet Pan.
\Bake 5 minutes, until the Cheese is melted.
Transfer to a Serving Platter.
Serve Immediately.

Enjoy!
Peace in the Kitchen!


I could easily say that a Corn Casserole are one of my favorites, if not my all time favorite, comfort food. I have so many recipes on the Blog and yet I'm posting 2 new ones here.
I just can't get enough of them and every one becomes my favorite.


Corn Casserole in a Cast Iron Skillet:

Here's what you'll need:
Preheat the oven to 350 degrees.
1- 10" Cast Iron Skillet greased well with Butter.

1 Can of Whole Corn, drained.
1 Can of Creamed Corn
2 Large Eggs, beaten.
8 TBS Butter, melted.
4 TBS Flour
2 TBS Granulated Sugar
1/2 C Shredded Smoked Gouda Cheese
1/2 C Whole Milk
1/2 C Heavy Cream
1/2 C Diced Red Bell Pepper
1 - 4 oz. Can of Diced Green Chiles.
1/4 tsp Salt
1/4 tsp Pepper

Mix all ingredients, by hand, in a Large Mixing Bowl.
Spoon into the Skillet.
Bake 60 minutes.
Serve Hot!

Enjoy!
Peace in the Kitchen!


Asparagus and Artichoke Gratin:

Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 9" Cast Iron Skillet of Gratin Casserole Dish.



4 TBS Butter
1/2 C Diced Shallots
3 TBS Flour
2 C Whole Milk
3/4 C Grated Parmesan Cheese, divided.
1 tsp Salt
1/4 tsp Pepper
1/4 tsp Lemon Zest
1/8 tsp Crushed Red Pepper Flakes
2 lbs. of Fresh Asparagus, Blanched Whole.
1 - 15 oz. Can of Artichoke Hearts packed in Water, Drained.
1/4 C Bread Crumbs.

In the Skillet on Medium High Heat:
Butter, until melted.

Add:
Shallots and sauté for 5 minutes.

Add:
Flour and Stir for 1 minute.

Add:
Milk and Stir for 3 minutes.

Add:
1/2 C Cheese
Salt
Pepper
Zest
Red Pepper
Stir to combine well.

Add:
Whole Asparagus
Artichoke Hearts
Stir Gently just to Coat well.

Sprinkle evenly with Bread Crumbs.
Bake 15 minutes, until Golden Brown.
Serve immediately.

Enjoy!
Peace in the Kitchen!


Zucchini and Tomato Gratin:

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 10" Cast Iron Skillet

3 Thick Slices of Bakery Fresh Sour Dough Bread
4 Zucchinis, sliced thin on a Mandoline.
1 TBS Salt
1 tsp Pepper
1 Medium Vidalia Onion, sliced thin on a Mandoline.
1 Leek, thinly sliced. White and light green part only.
1 C Grated Parmesan Cheese
1 C Grape Tomatoes
4 TBS Olive Oil

Place the Bread directly onto the Oven Rack an Heat about 4 minutes on each side, until toasted.
Remove and Set Aside to Cool Completely.

In a Food Processor:
Pulse the Bread into fine Crumbs. (about 10 pulses)

In a Mixing Bowl:
Zucchini
Salt
Pepper
Gently Toss to combine well.
Allow to rest for at least 15 minutes.

In the Skillet:
One single layer of Onion Slices
Top with one single layer of Zucchini Slices.
1/4 of the Leeks
2 TBS Bread Crumbs
1/4 C Parmesan Cheese
Repeat layering 4 times.

Top with the Whole Tomatoes.
Drizzle evenly with Olive Oil.
Bake 40 - 45 minutes.
Remove Skillet to a Stove Top to cool for 10 minutes.
Serve Hot.

Enjoy!
Peace in the Kitchen!


Cast Iron Skillet Tex - Mex Succotash:

Here's what you'll need:
1 - 10" Cast Iron Skillet

4 C Thawed Frozen Corn
2 TBS Vegetable Oil
1 C diced Red Onion
1/2 C diced Celery
1/2 C diced Red Bell Pepper
1/2 C diced Green Bell Pepper
2 TBS minced Garlic
1 Jalapeño Pepper, seeded and diced.
1 - 10 oz. package of Frozen Lima Beans, thawed.
1 Poblano Pepper, seeded and diced.
2 C Vegetable Broth
1 TBS Cumin
1 tsp Coriander
Salt and Pepper to taste.
1/8 tsp Red Pepper Flakes
1/4 C chopped Fresh Cilantro
1 TBS Lime Juice

In the Skillet on Medium High Heat:
Oil until it's Hot.

Add:
Onion
Celery
Red Bell Pepper
Green Bell Pepper
Garlic
Jalapeno
Poblano
Cook for 5 minutes.

Add:
Lima Beans
Stir to mix well.

Reduce Heat to Low.
Cook 5 minutes.

Add:
Corn
Cook 5 minutes, stirring occasionally.

Add:
Broth
Increase Heat to bring it to a Boil.
Reduce Heat to Simmer and cook 20 minutes.

Remove from Heat.
Stir in:
Cumin
Coriander
Salt and Pepper to taste.
Red Pepper Flakes
Coriander
Lime Juice
Mix well.

Transfer to a Serving Bowl and Serve Hot.

Enjoy!
Peace in the Kitchen!


Desserts:

Cinnamon Roll Bread Pudding.
This is a great Christmas Morning Breakfast but it's also nice for Thanksgiving Morning or any Sunday Morning during the Holidays.

Here's what you'll need:
Preheat the oven to 300 degrees.
1 - 9" X 13" Glass Casserole Pan well coated with a Cooking Spray.

3 C Half and Half
4 Large Eggs
1/2 C Granulated Sugar
3/4 tsp Cinnamon
1 TBS Vanilla
1/2 tsp Salt
1 1/2 lbs of Pre-made Cinnamon Rolls cut into 2" Pieces.
2 Granny Smith Apples, peeled, cored and cut into 1" Cubes
4 oz. Cream Cheese, cubed into 1/2" pieces.
Pure Maple Syrup. (buy the best you can afford)

In a Large Mixing Bowl or Large Soup Pot:
Half and Half
Eggs
Sugar
Cinnamon
Vanilla
Salt
Whisk well.

Add:
Apples
Cream Cheese
Gently Stir to combine well.

Add:
Cinnamon Rolls
Mix well with your hands.
Spoon into the Casserole Dish.
Bake 60 - 70 minutes.
Remove Pan to a rack to cool for 10 minutes.

Drizzle individual servings with Warm Maple Syrup.

Enjoy!
Peace in the Kitchen!



Holiday Angel Food Cake with Ginger Frosting:

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 10" Angel Food Tube Pan, un greased.
Place your Oven Rack on the lowest position.

This is an alternate way to cool the cake if the pan
doesn't have feet.

This is a traditional Angel Food Cake Pan with feet.


1 - Box of White Angel Food Cake Mix
1 TBS Flour
1 1/2 tsp Pumpkin Pie Spice + additional for garnish.
3/4 C Canned Pure Pumpkin
1 C Cold Water

Frosting:
2 C Heavy Cream
1/4 C Confectioner's Sugar
2 TBS Diced Crystalized Ginger

In a Large Mixing Bowl with a Hand Mixer:
Cake Mix
Flour
Pumpkin Pie Spice
Pure Pumpkin
Water
Beat on Low Speed to incorporate everything.
Increase speed to Medium and beat for 1 minute.
Scrape the Bowl as needed.

Spoon Batter into the Pan.
Bake 40 - 45 minutes.
The top should Crack and be Golden Brown.
Remove the Pan.
If the Pan has Feet, turn it upside on a Cutting Board and allow to rest for 2 hours, until completely
cooled.
You can also invert the Pan onto a Bottle if the Pan doesn't have Feet.
(I recommend using the proper Angel Food Cake Pan with Feet)

After cooled completely:
Use a long, sharp knife and run it around the outside of the cake to gently loosen it from the pan.

Turn the Cake onto a Serving Platter.

Frosting:
In a Large Mixing Bowl with a Hand Mixer, or in a Chilled Stand Mixer with a Whisk Attachment:
Heavy Cream
Sugar
Whip on High Speed to Stiff Peak.
Fold in Ginger by hand.

Slice the Cake in half, horizontally.
Spread half go the Frosting on the bottom layer.
Place the top on it.
Spread remaining Frosting on the Top.
Sprinkle gently with additional Pumpkin Pie Spice.

Enjoy!
Peace in the Kitchen!



Holiday Date Nut Cookies:

We begin making these cookies the week of Thanksgiving and continue making them between Thanksgiving and Christmas.

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

1 C Crisco
1 C Granulated Sugar
1 C Brown Sugar
4 Large Eggs
1/2 C Lyle's Black Treacle
1 tsp Baking Soda dissolved in 1/2 C warm water.
4 1/2 C Flour
1/4 tsp Salt
1/2 tsp Cloves
1 C chopped Walnuts
1 C chopped Dates

In a Stand Mixer with a Paddle Attachment:
Crisco
Granulated Sugar
Brown Sugar
Mix for 3 minutes. Scrape bowl as needed.

Add:
Eggs
Mix until light and creamy.

In a Small Mixing Bowl, sift together:
Flour
Salt
Clove
Add alternately to the mixture with the Water and Treacle.
Mix until well combined.

Add:
Walnuts
Dates
Mix just until combined.
Refrigerate the Dough for 30 minutes.

Use a 1 1/4" Cookie Scoop and drop Dough 1" apart on the Sheet Pan.
Bake 10 - 12 minutes.

Enjoy!
Peace in the Kitchen!


German Chocolate Cake Bars:

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Glass Baking Pan, buttered well.

1 - 18 1/2oz. Box of German Chocolate Cake Mix
2 Large Eggs, beaten.
1/4 C Water
1/4 C Brown Sugar
4 TBS Butter, room temperature.
1/2 C chopped Pecans
12 oz. Package of Chocolate Chips

In a Mixing Bowl with a Hand Mixer:
Cake Mix
Eggs
Water
Sugar
Butter
Mix until well combined.

Spoon Batter into the Pan. Smooth evenly with an offset spatula.
Sprinkle evenly with Nuts.
Sprinkle evenly with Chocolate Chips.
Bake for 20 - 25 minutes.

Remove Pan to a Rack to cool 15 minutes.
Cut into squares and transfer to a Serving Platter.

Enjoy!
Peace in the Kitchen!


Vintage Brownies:

Here's what you'll need
Preheat the oven to 350 degrees.
1 - 9" X 13" Glass Baking Pan greased well with a Vegetable Cooking Spray.

I'm sure the term Vintage is debatable. If we say these were the Brownies my Grandmother made,
the date can also be vague.
I do know this recipe is old.
Aunt Faye would have made them in the 1950's.
I've adapted the recipe slightly to make it current.

When a recipe calls for Cocoa Powder, Rodelle is the
only product I use.


16 TBS Butter, room temperature.
1/2 C Cocoa Powder
2 C Flour
2 C Granulated Sugar
4 Large Eggs
4 tsp Vanilla
1 C chopped Pecans
Put all ingredients in a Large Bowl or Stand Mixer.
Beat well until totally combined.
Spoon into the Pan. Smooth evenly with an offset spatula.

Bake 20 - 25 minutes.

Remove Pan to a Rack to cool completely.
Ice the Brownies when cooled.

Icing:

1/4 C Whole Milk
1/4 C Cocoa Powder
3 C Confectioner's Sugar
A Pinch of Salt
Add all ingredients to a Mixing Bowl.
Beat until creamy smooth.
Spread evenly over the Brownies with an offset spatula.
Cut into squares and transfer to a Serving Platter.

Enjoy!
Peace in the Kitchen!


Banana Bread, a 1970's recipe:

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Standard Size Loaf Pan, sprayed with a Vegetable Cooking Spray. I brush mine 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 pan release.

1 C Granulated Sugar
1/2 C Crisco
2 Large Eggs, beaten
3 Mashed Ripe Bananas
8 TBS Ice Cold Water
2 1/2 C Flour
1 tsp Baking Soda
1 C chopped Walnuts
1 tsp Baking Powder

In a Mixing Bowl, sift together:
Flour
Baking Soda
Baking Powder
Whisk well, set aside.

In a Large Mixing Bowl with a Hand Mixer:
Sugar
Crisco
Beat for 3 minutes.

Add:
Eggs
Bananas
Ice Water
Beat until well combined.
Gradually add Dry Ingredients until incorporated.
Fold in Walnuts by hand.
Spoon into the Pan.
Bake 60 minutes.

Remove Pan to a Rack to cool for 10 minutes.
Invert onto the rack, sight side up to cool completely.

Enjoy!
Peace in the kitchen!


Gingerbread Cake:

Here's what you'll need:
Preheat the oven to 325 degrees.
1 - 9" X 13" Glass 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. It's a fool proof pan release.



10 TBS Butter
1/2 C + 2 TBS Brown Sugar
3/4 C + 1 TBS Lyle's Golden Syrup
3/4 C + 1 TBS Lyle's Black Treacle
2 tsp Fresh finel grated Ginger.
1 tsp Cinnamon
1 tsp Ground Ginger
1 C + 2 TBS Whole Milk
2 Large Eggs, beaten
1 TBS Baking Soda
in 2 TBS Warm Water.
2 C Flour, then sifted.

Icing:
1 TBS Fresh Lemon Juice
1/2 C + 2 TBS Confectioner's SUgar
1 tsp Lemon Zest
1 TBS Warm Water


Cake Batter Directions:

In a Saucepan on Medium Heat:
Butter, heat until melted.
Sugar
Syrup
Treacle
Fresh Ginger
Cinnamon
Ground Ginger
Stir until well combines and Sugar has completely dissolved.
Remove from Heat.

Add:
Milk
Eggs
Baking Soda
Whisk well.

In a Large Mixing Bowl:
Flour

Add:
Liquid Ingredients
Whisk well until completely incorporated.
Pour into the Pan.

Bake 45 - 60 minutes.
It should rise and be firm. Don't over bake.
It will appear to be sticky and that's what you want.
It sets as it cools.

Remove the Pan to a Rack to cool completely.

Icing:
In a Mixing Bowl:
Lemon Juice
Sugar
Whisk well.

Gradually add Water to create a thick Icing.
Ice the cooled Cake using an offset spatula.
Allow Icing to set before serving.

Enjoy!
Peace in the Kitchen!



Raspberry Bread Pudding in a Cast Iron Skillet:

This is a great addition to the any Christmas Breakfast Menu.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" - 10" Cast Iron Skillet sprayed well with a Vegetable Cooking Spray.




1 C Bonne Maman Raspberry Preserves (I only use Bonne Maman Preserves for all of my recipes)
6 Day Old Bakery Croissants, sliced in half.
6 Large Eggs
1 1/3 C Half and Half
1 1/3 C Heavy Cream
2/3 C Granulated Sugar
4 TBS Butter, melted and cooled to room temperature.
1 tsp Cinnamon
1 tsp Vanilla
2 C Fresh Raspberries
1/2 C Slivered Almonds

You'll need 1 recipe of Vanilla Sauce  for Garnish and Confectioner's Sugar for Dusting.

Vanilla Sauce Ingredients:

1 C Heavy Cream
1/3 C Granulated Sugar
1 tsp Vanilla
2 Large Egg Yolks
In a Medium Saucepan on Medium High Heat:
Cream
Sugar
Vanilla
Whisk constantly until it begins to Simmer.
Remove from Heat.

Spread Preserves on each Croissant Half.
Put the Halves together and Cut into Cubes.
Put them in the Skillet.

In a Large Mixing Bowl:
Eggs
Milk
Cream
Sugar
Butter
Cinnamon
Vanilla
Whisk well by hand.

Fold in:
Berries
Almonds

Pour over the Croissants.
Allow to rest for 30 minutes.

Bake 60 - 90 minutes. Loosely cover with Foil half way through baking.
Remove the Skillet to a Stove Top to Cool 15 minutes.

Just prior to serving:
Dust generously with Confectioners Sugar.
Garnish individual servings with Vanilla Sauce.

Enjoy!
Peace in the Kitchen!


































































No comments:

Post a Comment