Thursday, March 23, 2017

Grandma Knight's Cole Slaw


Cole Slaw and Dressing:

And just when I think I've seen the best Cole Slaw Dressing, I come up with another one. This tells me that there are so many varieties and you just have to try some and choose your favorite.
Here's my memory of my Grandmother's Cole Slaw and I'm making this for Easter 2017.


This was my Grandmother's Wooden Cole Slaw Bowl
and Chopping Blade. 



1 Head of Green Cabbage, shredded and Chopped (I do it by hand like my Grandmother did.)
1 Medium Onion, finely chopped.
2 Medium Carrots, peeled and Grated on a Box Grater.

1/4 C Cider Vinegar
1/4 C Real Mayonnaise
1/4 C Sour Cream
1 tsp Dijon Mustard
1 tsp Granulated Sugar
1/2 tsp Caraway Seeds or Celery Seeds
Salt and Pepper to taste.

In a Small Bowl:
Onion
Vinegar
Stir to combine well.
Set aside for 1 hour at Room Temperature.

In another Large Serving Bowl
Mayonnaise
Sour Cream
Mustard
Sugar
Seeds
Whisk well.

Add:
Cabbage
Carrots
Onion/Vinegar Mix
Toss well.
Season to taste with Salt and Pepper.

Refrigerate until ready to serve.

Enjoy!
Peace in the Kitchen!

Sugar Cookie Icing and a Sugar Cookie Recipe

There are 2 links here, 1 is for incredible Sugar Cookie Icing and the other is the recipe for the Cookies.
Christmas decorated Sugar Cookies are icon to serve during the Holidays.
These are my favorite recipes for making the perfect decorated Christmas Cookies.






http://www.theslowroasteditalian.com/…/best-tasting-sugar-c…


cookie recipe

Enjoy!
Peace in the Kitchen!

Wednesday, March 22, 2017

Crustless Lemon/Coconut Pie

Here's another simple Pie that creates it's own Crust. Not everyone is comfortable making Pie Crust. This is a great alternative. I have other repose with the same results.




Lemon/Coconut Pie without a Crust

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 9" Pie Pan greased well with Room Temperature Butter.

2 C Whole Milk
1 C Flaked Coconut
4 Large Eggs
1 tsp Vanilla
1/2 C Flour
8 TBS Butter, melted
3/4 C Granulated Sugar
Juice of 1 Lemon
Zest of 1/2 Lemon

In a Large Mixing Bowl:
All ingredients.
Whisk by hand until well combined.

Spoon into the Pie Pan.
Bake 45 minutes.

Remove Pan to a Rack to cool completely.
Refrigerate overnight before serving.

Enjoy!
Peace in the Kitchen!

Tuesday, March 21, 2017

Icing, my favorite recipes

I decided to do a collection of Icing recipes.
I spent some time as a Cake Decorator in the 80's.
My favorite Icing that we made is called Better Cream....... no it's not Butter Cream!
Once you try it, you'll understand the name.




You read that correctly, it's Better Cream, not Butter Cream.
Many years ago....... OK, back in the 80's, I worked as a Cake Decorator.  I was looking for a part time job and someone talked me into it. I was very successful at it and I enjoyed it. My mentor was a woman named Elizabeth and she was a brilliant cake decorator. I learned everything I could from her. I wanted to succeed and I listened and I learned.

 As we were baking this weekend, my wife and I were having a conversation about icing. She's baking a recipe for a cake by Rebecca Rather (I'll post the cake recipe later) and converting it into cupcakes and small individual Cakelettes. We bought a new Cakelette pan from Williams Sonoma. The Cakelettes will be dusted with Confectioner's Sugar. Rebecca's Icing has Jack Daniels Whiskey in it and it's incredible, but these Cupcakes will be served to children, she made the basic Buttercream icing for them. So..... then we talked about the difference between Buttercream Icing and Better Cream Icing. I remembered that we only used Better Cream at the Bakery. I began to research a recipe and was unsuccessful.
Most people mistake Better Cream for Butter Cream and are not aware that there's a difference.
I decided to look at my go to hand written books of my Best of the Best Recipes and I found my notes on Cake Decorating..
I found my recipe for Better Cream Icing




Better Cream Icing:
2 C Crisco
2 pounds of Confectioner's Sugar
a dash of Vanilla extract
a dash of  Almond extract
a pinch of Salt
1 - 8 oz.  Thinnest recommended for a Cake  1/2 Pint of Heavy Cream ( 4 oz. for Medium /Stiff , recommended for Piped Cupcakes and Decorative Piping on Cakes), ( 6 oz. for Thin) recommended for a light filling.
The Stiff Icing is used to create Decorative Borders and Flowers with Icing Tips and Icing Bags.
I recommend using Canvas Icing Bags but Plastic Bags can also be used.

Cream Crisco well in a Stand Mixer with a Paddle Attachment.
Add all other ingredients and mix until well incorporated, don't over mix.

Enjoy!
Peace in the Kitchen!


Chocolate Icing:

Icing:
36 TBS Butter, room temperature (yes, you read that correctly)
3/4 C Confectioner's Sugar
3/4 C Guittard Noir Cocoa Powder
1/2 C Hot Water
1/2 C Sour Cream
1 1/2 tsp Vanilla
A Pinch of Salt
3 1/2 C  Guittard Extra Dark Chocolate Chips, melted.

In a Stand Mixer with a Paddle Attachment:
Butter
Beat 5 minutes.

In a bowl, sift together:
Sugar
Cocoa Powder

On low, in the Mixer:
Add:
The Sugar/Cocoa \Water
Water
Sour Cream
Vanilla
Salt
Beat on low for 1 minute.
Increase speed to medium.
Beat an additional 2 minutes.

Add:
Melted Chocolate
Beat for 1 minute just to incorporate.
Remove the Cakes from the Freezer.
Assemble the Cake traditionally with a layer of Icing between each layer.
Ice the entire sides and top of the cake.
Allow to rest at room temperature at least 1 hour before serving.


Coconut Icing

Icing:
8 TBS Butter, room temperature
6 TBS Whole Milk
3 1/2 C Confectioner's Sugar
1 tsp Coconut Extract

In a Saucepan on Medium Heat:
Butter
Milk
Bring to a boil, stirring until the Butter is melted.
Add:
Confectioner's Sugar
Coconut Extract
Whisk until smooth.



Pineapple Icing:

8 TBS Butter, softened
1 - 8oz. package of Cream Cheese, room temperature.
4 TBS Pineapple Juice
4 C Confectioner's Sugar

In a mixing bowl and an electric hand mixer:
Butter
Cream Cheese
Beat until creamy smooth.

Add:
Juice , beat until incorporated.
Gradually add Sugar, until incorporated and creamy smooth.


German Chocolate Icing:

12 TBS Butter, room temperature.
1 - 12 oz. can of Evaporated Milk
1 1/2 C Granulated Sugar
1 1/2 tsp Vanilla
4 Large Egg Yolks, beaten.
7 oz. Baker's Flaked Coconut
1 1/2 C Chopped Pecans


In a Saucepan on Medium Heat:
Butter, until melted.
Add:
Milk
Sugar
Vanilla
Egg Yolks
Cook for about 10 - 12 minutes.
Stir constantly until it begins to thicken.
Remove from heat.

Fold in:
Coconut
Pecans
Stir by hand until well combined.
Pour over the Cake and smooth evenly with an Offset Spatula.










Cream Cheese Icing

This is a great icing for a Carrot Cake.
Of course I double it because I love Icing.
If you double it and don't use it all, it can be refrigerated for up to 1 week.




Here's what you'll need:
This is made by hand in a Large Mixing Bowl with a Hand Mixer.

8 oz. Cream Cheese, room temperature.
3/4 C Softened Butter or 5 1/3 TBS.
3 1/2 C Confectioner's Sugar
1 tsp Fresh Lemon Juice
1 1/2 tsp Lemon Zest

OPTION:
If you don't want to make it with Lemon, add 1 tsp Vanilla.

In the Mixing Bowl with Hand Mixer on Medium Speed:
Cream Cheese
Butter
Beat until Creamy Smooth and completely combined.

Add:

Sugar
Gradually in 3 separate portions.
Beat just until combined after each addition.
Add Juice and Zest or Vanilla.
Mix just until combined!

Transfer to a covered container and refrigerate until ready to use. Bring to room temperature and spreadable consistency when ready to Frost a Cake.

Enjoy!
Peace in the Kitchen!







Sunday, March 19, 2017

Hippy in the Kitchen Tie Dyed Easter Eggs using Cool Whip

What a crazy concept. Pretty Far Out if you ask me! I love this easy, messy, very Groovy way to Dye Easter Eggs. It's very appealing to The Hippy in the Kitchen.

I'm simply posting the link so I have the authority to add photographs.
I think these will make it into our Easter Baskets this year.




Spread the Cool Whip evenly over the Sheet Pan
Drip a variety of Neon Food Colors over the Cool Whip.
Swirl lightly with a toothpick.
Wear plastic gloves and roll the hard boiled eggs in the Cool Whip.
Allow to sit for 30 minutes.
Remove Eggs, Wipe with a paper towel.
Wash under running cold water.



Tie Dyed Easter Eggs

Here's what you'll need:
1 Sheet Pan
Hard Boiled Eggs
A Container of Cool Whip
Neon Food Colors
Disposable Plastic Gloves



Enjoy!
Peace in the Kitchen!

Friday, March 17, 2017

Easy Apple Coffee Cake

I know that some people are opposed to pre made Cake Mixes, and that's OK. However, in a pinch, when you need a quick dessert, this is it! It's a great Breakfast Coffee Cake or Dessert. There are only 2 ingredients that you can always have available in your Pantry. Mix them together and Bake! That's it.  ( 3 ingredients if you count the Butter to grease the pan.) It really doesn't get any easier that that.






OPTION:
Peach Pie Filling

Easy Apple Coffee Cake

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

1 - Can of Apple Pie filling
1 Box of Angel Food Cake Mix

Mix well in a Bowl.
Spoon into the Pan.
Bake 20 - 30 minutes. Until the top begins to brown.

Remove to a Rack to cool for 10 minutes.
Serve Warm with a good Cup of Coffee!

Enjoy!
Peace in the Kitchen!








Tuesday, March 14, 2017

Easter Bundt Cake


This is not a difficult or complicated cake. It's just colorful and the perfect cake for The Hippy in the Kitchen.

Here's what you'll need:
Preheat the Oven to 350 degrees.
1 - 12 C Bundt Pan. Choose a simple Design like the Classic Original Bundt Pan.
4 - Small Separate Bowls to divide the Batter by color.







LorAnn Gourmet Gel Food Coloring
This is the Food Coloring I use for Macarons.
It was recommended in the Macaron Classes I've taken.
It's the only Food Coloring I use.


1 -  Duncan Hines Classic White Cake Mix.
1 tsp Orange Extract
Food Coloring: ( I use Gel Food Coloring)
Orange
Yellow
Green
Blue

Glaze:
1 1/2 C Confectioner's Sugar
2 TBS Water
1/2 tsp Vanilla

In a Large Mixing Bowl:
Prepare the Cake Batter according to the package directions.
Add:
Orange Extract
Stir to combine well.

Divide the Batter equally among the 4 Bowls to prepare them with Color.
Create the Four Colors among the Bowls: Orange, Yellow, Green, Blue.
Stir to combine well to create the intensity of your desired color.
The average is 50 drops of coloring. 25 for Yellow. Or, create your own colors.

Spray the Pan with a Vegetable Cooking Spray or use Brush well with Pan Release Mix:
 (get every crease and crevice of the design) Here's the mix recipe: (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 keeps forever!

Begin by gently spooning the Batter into the Pan in the following order:
Orange
Yellow
Green
Blue
Do not stir the Batter.

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

Remove Pan to a Rack to cool for 10 minutes.
Invert the Cake onto the Rack to cool completely.

Prepare the Glaze.

In a Small Mixing Bowl:
Sugar
Water
Vanilla
Stir to combine well.

Transfer to a Zip Lock Bag.
Snip off one of the corners of the bag to create a very small hole.
Squeeze the Glaze in a Zig Zag design.


Enjoy!
Peace in the Kitchen!

Thursday, March 9, 2017

Hominy and Green Chile Casserole

I recently read a story about  this recipe. I did some research and decided to post it on my Blog. I happen to love Hominy. My mother served it to us when I was a child. I must have loved it or I would have passed on this recipe. This is considered a comfort food.


I've adapted the recipe without compromising the original.

Hominy and Green Chile Casserole

Here's what you'll need:
Preheat the oven to 325 degrees.
1 - 2 Quart Cast Iron Dutch Oven

2 Cans of Yellow Hominy, drained.
2 - 4 oz. Cans of Diced Green Chiles, undrained.
2 C Sour Cream
2 C Shredded Cheddar Cheese + additional for Garnish.

Mix all ingredients in a Large Mixing Bowl.
Stir to combine well.

Transfer to the Casserole Dish.
Bake for 15 - 20 minutes.

Serve individual servings topped with additional Cheddar Cheese.

Enjoy!
Peace in the Kitchen!

Monday, March 6, 2017

Easy Cobbler

I love Peach Cobbler. You can use Fresh Peaches if you prefer. (about 5 good sized Peaches, peeled and sliced) but I have no problem using canned Peaches.
The idea behind this recipe is that it's easy and peeling Peaches for me is not something I consider to be easy.



Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Glass Baking Dish
Vanilla Ice Cream or Whipped Cream to Serve.

8 TBS Butter, melted.
1 C Whole Milk
1 C Granulated Sugar
1 C Flour
1 tsp Baking Powder
1/8 tsp Salt
1 quart of Fruit. (Peaches, Cherries, Blackberries.)

(I make Peach Cobbler with 2 - 16 oz. Cans of Sliced Peaches, drained.)

In the Baking Dish:
Melted Butter

In a Mixing Bowl:
Milk
Sugar
Flour
Baking Powder
Salt
Whisk well.
Slowly pour Batter over the Butter.
DO NOT STIR.

Cover evenly with the Fruit.
DO NOT STIR.

Bake for 1 Hour.
Remove Dish to a Rack for 5 minutes.
Serve Warm.

Serve with Vanilla Ice Cream or Whipped Cream.

Enjoy!
Peace in the Kitchen!


















Sunday, March 5, 2017

Easter Pasta Primavera

This Pasta Primavera is made with Spring Vegetables and Herbs: Yellow Squash, Zucchini, Carrots, Bell Pepper,
Tomatoes, Green Beans Asparagus, Onion, Basil and Parsley.
I like this version because it's not served with a Cream Sauce.



Italian Seasoning


Easter Pasta Primavera

Here's what you'll need:
Preheat the oven to 450 degrees.
A Sheet Pan lined with Foil.

1 - 12 oz. Box of Penne Pasta
1 Yellow Summer Squash, chopped
1 Zucchini, chopped
1 Carrot, julienned
1/2 Red Bell Pepper, julienned
1/2 Pint Grape Tomatoes, cut in half.
1 C of 1" pieces of Fresh Green Beans
5 Large Asparagus Spears cut into 1" pieces.
1/4 C Olive Oil, divided
1 TBS Italian Seasoning
1 TBS Lemon Juice
1/4 tsp Salt
1/4 tsp Pepper
1 TBS Butter
1/4 Large Onion, chopped
2 Garlic Cloves, minced
2 tsp Lemon Juice
1/3 C chopped Fresh Basil
1/3 C chopped Fresh Parsley
3 TBS Balsamic Vinegar
Fresh Romano Cheese

In a Large Soup Pot on Medium High Heat:
Pasta
Fill with Water
Bring to a Boil
Cook 10 - 12 minutes.
Drain completely.
Set aside.

In a Large Mixing Bowl:
Squash
Zucchini
Carrot
Bell Pepper
Tomato
Beans
Asparagus
2 TBS Oil
Salt
Pepper
Lemon Juice
Italian Seasoning
Toss to coat well.

Transfer to the Sheet Pan.
Roast for 15 mins.
Remove to a rack until ready to use.

In a Large Skillet:
Heat the Skillet
Add:
Remaining Oil
Butter
Heat until Butter melts.

Add:
Onion
Garlic
Sauté for 5 minutes, stirring.

Add:
Pasta
Lemon Zest
Basil
Parsley
Vinegar
Toss Well.
Cook for 5 minutes, stirring.

Transfer to a Large Serving Bowl.

Add:
Vegetables
Toss well.
Top with Shaved Romano Cheese, as much or as little as you like.

Serve immediately.

Enjoy!
Peace in the Kitchen!



Friday, March 3, 2017

The Perfect Hard Boiled and Peeled Eggs

A dear friend from College contacted me about the difficulty of peeling Fresh Eggs that have been Hard Boiled. She raises her own Chickens and wanted some help.
I sent her my recommendations, she tried them, and sent me the photograph below with the caption, "Perfect"
Thank you Jane for sharing your photograph with me.
After realizing that I had never written a separate post about this (it was included in my Tips, Hints and More Post) I decided to re write it and share it in a separate Post on the Blog.


Jane's photograph of her Hard Boiled and Peeled  Fresh Eggs!
Notice the large portion of the Shell that was released.
They look yummy and when she cuts them open, they will have the
brightest yellow/orange Yolks that you could ever imagine.
 The taste is incredible too.
We love Farm Fresh Eggs!
 Perfect Hard Boiled and Peeled Eggs:

As many eggs as you want to hard boil so that they cover the entire bottom of a saucepan. (you don't want space for them to roll around when boiling)
Add enough water to just cover the eggs.
Some recommend adding a tsp of Baking Soda. I have never done this.
Over medium high heat, bring the water to a boil. (Covered)
Keep the pan covered, remove it from the heat and let it sit for 10 minutes.
Transfer the eggs to a colander and run cold water over them to stop the cooking.
Or, drain the water from the pan, cover with cold water and some ice cubes. ( this is what I do)


Here are my Personal Tips about Peeling:

This is  recommended for Commercial Eggs as well as Fresh Eggs, if you have your own Chickens.
Eggs are easier to peel if they have been around for at least a week and even two (refrigerated) before hard boiling them. New eggs are virtually impossible to peel.
The longer the egg sits, the more the membrane beneath the shell separates from the shell, making peeling easier.
Think about Commercial Eggs that are labeled with a "use by" date. The use by date is 45 days from when the eggs were first packaged.
It is even better if they rest for 2 weeks. We always put aside eggs just to keep for hard boiling if we're planning to have Deviled Eggs or to make Egg Salad.

When the Eggs are Hard Boiled:
Tap the Egg on the Large end first to make some cracks in the shell, then the small end.
Continue making a million cracks in the entire shell before attempting to peel it. I even roll mine to get the cracks.

Under cold running water:
Remove the large end first by peeling away from you with your thumb rather that toward you.
The large end tends to be where the membrane connects the closest.
Once you've gotten under that membrane, continue peeling under cold running water.
Sometimes the entire bottom half of the shell will release.
This is just my personal method after years of frustration.

Enjoy!
Perfectly Hard Boiled and Peeled Eggs!