Pound Cake! Southern Living's version of an easy Dump Cake in a Bundt Pan

This is a Dump Cake version of Pound Cake. It's easy and delicious. It can be enjoyed plain or with garnishes that I've recommended at the end of the recipe.

Dump Cakes are very American. I have several recipes for the Iconic Dump Cake on my Blog.

Make sure all of the ingredients are at room temperature before making the cake. And then...... dump all of the ingredients in the bowl of a Stand Mixer with a paddle attachment. It's easy.

Here's what you'll need:

Preheat the oven to 325 degrees

1 - Bundt Pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) 

I start with 1 C of each, mix well and refrigerate in a jar.

I always have it available for all of my baking needs.

It's the only mix I use for cake release. It works with all intricate Bundt Pan designs.

4 C Flour

3 C Granulated Sugar

1 Pound  (4 sticks) Butter, room temperature

3/4 C Whole Milk, room temperature

6 Large Eggs, room temperature

3 tsp Vanilla

In a Stand Mixer with a Paddle Attachment, on low speed:

Flour

Sugar

Butter

Milk

Eggs

Vanilla

Beat on low speed for 1 minute.

Increase speed for an additional 2 minutes.

Pour the batter into the pan.

Bake for 1 hour 30 minutes.

Remove the pan to a rack and cool for 10 minutes.

Invert the cake onto a Parchment Paper lined rack and cool completely.

Serve with these garnish options:

Dust with Confectioner's Sugar

Lemon or Vanilla Glaze

Rum or Bourbon Sauce

Raspberry Jam

Whipped Cream

Vanilla Ice Cream

Enjoy!

Peace in the Kitchen!

Fig Cake

I love Figs and Fig Preserves and I like this Fig Cake. When I serve them I spread some additional Fig Preserves over the top and dust each cake with Confectioner's Sugar. I have an incredible recipe on the blog for a stuffed Fig appetizer. This recipe makes 2 - 8" round cakes.

Here's what you'll need:
Preheat the oven to 350 degrees.
2- 8" round cake pans brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

3 Large Eggs
1 C granulated Sugar
1 C Vegetable Oil
1/2 C Buttermilk
1 tsp Vanilla
2 C Flour
1 tsp Baking Soda
1 tsp Salt
1 tsp Cinnamon
1/2 tsp ground Cloves
1/2 tsp Nutmeg
1 1/2 C Fig Preserves + additional for a glaze.1/2 C Applesauce
1 C chopped Pecans


In a large mixing bowl with an electric hand mixer:
Eggs
Sugar
Oil
Beat until mixed well.
Add:
Buttermilk
Vanilla
Mix well.

In a large mixing bowl:
Flour
Baking Soda
Salt
Cinnamon
Clove
Nutmeg
Whisk well.
Add this to the Egg mixture.
Beat just until combined.

Fold in , by hand:
Fig Preserves
Applesauce
Pecans
Pour batter evenly into the 2 cake pans.
Bake for 45 minutes
A toothpick in the center should come out clean.
Remove from oven to a rack and cool for 10 minutes.
Invert the cakes onto the rack and cool completely.

Transfer each cake to a serving platter and evenly spread a layer of additional Fig Preserves on each cake and dust them with confectioner's sugar. I use a small sieve to evenly dust the cakes with the sugar.

Enjoy!
Peace in the Kitchen!

Hippy Muffins and Cookies

Hippy Muffins and Cookies

There were definitely some iconic baked goods in the Hippy community. They were usually considered to be healthy, natural, organic, etc!
Here are a few recipes that I believe are considered to be 60's Hippy recipes.


Taylor Camp Muffins:

I named these but I don't think I can take the time to explain it.

Maybe someone that reads this knows the story.

This is a classic Hippy Muffin Recipe.

Non Stick Cooking Spray ( yes it was around in the 60's and 70's)

1/2 C Whole Wheat Flour
1/2 C All Purpose Flour
3/4 C Chopped Walnuts that have been toasted.
1/2 C Toasted Wheat Germ
1/2 C Brown Sugar ( packed)
1 tsp Baking Powder
1/2 tsp Baking Soda
3/4 tsp Cinnamon
1/2 tsp Salt
2 Medium Carrots, peeled, grated.
1 Large Zucchini, peeled, grated
1/2 C Plain Yogurt
5 Whites, divided
1/4 C Molasses
1 TBS Orange Zest

Spray a 12 C Muffin Tin with Cooking Spray

Whisk together:
Wheat Flour
All Purpose Flour
Walnuts
Wheat Germ
Brown Sugar
Baking Powder
Baking Soda
Cinnamon
Salt

In another bowl:
Carrot
Zucchini
Yogurt
3 Egg Whites
Molasses
Orange Zest

Fold Flour mixture into Carrot mixture and combine until moist.
Beat remaining Egg Whites with an electric mixer until a stiff peaked meringue forms.
Fold the meringue into the muffin batter.
Spoon into the muffin cups, filling to the top of each cup.
Bake at 400 degrees for 25 minutes or until a toothpick comes out clean.

Enjoy!
Peace in the Kitchen!



Hippy Baked Oatmeal Muffins

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 6 Cup Muffin Pan brushed well with Pan Release Mix.(equal parts of Crisco, Vegetable Oil and Flour) Mixed well and refrigerated in a jar. I always have it available for all of my baking needs.


2 C Old Fashioned Oats
1/2 C Mashed Ripe Banana
1/2 C Pumpkin Puree
1/3 C Almond Milk
1/3 C Dried Cranberries
1/4 C Slivered Almonds
2 TBS Almond Milk
3 TBS Pure Maple Syrup
1/2 tsp Almond Extract
1/4 tsp Salt

In a large mixing bowl:
Banana
Pumpkin
Almond Butter
Mash together well.

Add:
Cranberries
Milk
Maple Syrup
Almond Extract
Salt
Mix wel.

Fold in Oats and Almonds.
Use a Large Scoop and fill each cup.
Bake 20 minutes.
Remove the pan to a rack for 5 minutes.
Transfer the muffins to the rack to cool completely.

Enjoy!
Peace in the Kitchen!




Sunflower Cookies:
This recipe was shared with me by my Niece.
Thank you Jennifer for this groovy recipe!

Preheat the oven to 350 degrees.
Parchment Paper lined Sheet Pans


1/2 C Vegetable Oil
1/2 C Honey
2 Eggs, beaten
1/2 tsp salt
1 1/2 C Shredded Coconut
1 C Sunflower Seeds
1 tsp Vanilla

Mix all ingredients together in a bowl in the order they are listed,
Mix well by hand.
If the dough seems to be too thick, add additional Honey.
Use a small cookie scoop and drop the dough onto a
cookie sheet lined with parchment paper or Silpat.
Bake at 350 degrees for 10 minutes.

Enjoy!
Peace in the Kitchen!


Vegan Hippy Cookies

This is a very Hippy Cookie Recipe.
We made these in the late 60's and early 70's.
I've adapted the instructions to make them more current for today's baking.


3 Mashed Ripe Bananas
1/3 C Apple Sauce
2 C Rolled Oats
1/4 C Almond Milk
1/2 C Raisins
1 tsp Vanilla
1 tsp Cinnamon

Mix all ingredients in a large mixing bowl, by hand.
Drop onto a Parchment Paper lined Sheet Pan with a 1 1/2" Cookie Scoop, 2" apart.

Bake at 350 degrees for 15 - 20 minutes.

Enjoy!
Peace in the Kitchen!

Smoky Mountain Pie from Mom's Pantry Kitchen

I often receive recipes from Mom's Pantry Kitchen. She has given me permission to re post her recipes when I am absolutely crazy about them. I have many on my blog. I could re write them, which is very time consuming, or simply re post the link. It's easy for me and it introduces my readers to Mom's Pantry Kitchen. She has her own cookbooks and I have a few recipes in one of them. Thank you , as always, Mom's Pantry Kitchen! Sharing recipes makes the job of food blogging fun!
I love this Pie!

http://www.momspantrykitchen.com/smoky-mountain-pie.html

Enjoy!
Peace in the Kitchen!

Baked Artichoke Heart Appetizers

Here's a great party appetizer.

Baked Artichoke Hearts

Here's what you'll need:

Preheat the oven to 325 degrees.

1 - 9" X 13" casserole dish sprayed a vegetable cooking spray.

8 TBS Butter

1 C grated Parmesan Cheese

3 (14oz.) cans of Artichoke Hearts, drained (trim the bottoms so they can stand up and make sure they have a small indentation in the top to accommodate 1 TBS of filling.

1 tsp Lemon Pepper

1 tsp Garlic Salt

8 oz. Cream Cheese, room temperature.

1 TBS Sour Cream

2 TBS chopped fresh Chives

Melt butter in a small saucepan and set aside.

Put the Parmesan Cheese in a shallow bowl and set aside.

Sprinkle the tops with Lemon Pepper and Garlic Salt.

In a bowl:

Cream Cheese

Sour Cream

Chives

Mix well.

Spoon 1 TBS into the top of each Artichoke Heart.

Dip the bottom of each one in Butter and then Parmesan Cheese.

Stand them up in the casserole dish and bake for 45 minutes.

Enjoy!

Peace in the Kitchen!

Vegetarian Chili

As a vegetarian, I have so many recipes for  vegetarian chili. Most of the time I create it as I go, without a recipe. It's usually based on ingredients that I have available.
I thought I'd post a recipe for beginning cooks or for those that don't have a good vegetarian chili recipe!

3 - (15oz.) cans of Black Beans (drain and rinse 2 of the cans, not the third one) Or a combination of 1 can of dark red kidney beans, 1 can of light red kidney beans and 1 can of black beans, all drained.
1 large Vidalia Onion, diced
3 Garlic Cloves, minced
2 TBS Vegetable Oil
4 tsp Chili Powder
1 tsp Cumin
1/2 tsp Pepper
1/4 tsp Salt
2 (14.5 oz.) cans of Ro-Tel Tomatoes with Green Chiles.
1 - 12oz. package of Meatless Burger Crumbles
 1 Vegetable Bouillon Cube
2 C Water

Garnish Options:
Sour Cream
Shredded Cheese
Diced Avocado
Pickled Nacho Jalapeños

In a Cast Iron Dutch Oven on medium heat:
Heat the Oil
Onion
Garlic
Salute until tender for 5 minutes.

Mix in:
Chili Powder
Cumin
Pepper
Salt
Saute 3 minutes longer.

Add:
Tomatoes
Burger Crumbles
Bouillon
Beans
Water

Bring to a boil on medium high heat.
Reduce heat to medium low.
Simmer for 30 minutes, stirring occasionally.
Ladle into bowls and top with your choice of garnishes.

Enjoy!
Peace in the Kitchen!

Cranberry and Sausage Quiche

I've adapted this recipe to make it vegetarian. I use a fresh vegetarian sausage. Lightlife Gimme Lean Sausage.
I brown it in 2 TBS of vegetable oil before I use it in a recipe.
It works well in this Quiche. This is a great Quiche to serve at a brunch, during a holiday family gathering or any Sunday morning!

Here's what you'll need.

Preheat the oven to 400 degrees.
1 - 9"  Deep Dish Pie Plate with a single deep dish pie crust. You can make your own or buy a frozen crust and thaw it completely before using.

1/2 pound of ground sausage (vegetarian or........ not!)
3/4 C dried Cranberries
1 1/2 C shredded Swiss Cheese
3 large Eggs
1 1/2 C Half and Half

Pre bake the pie shell for 7 minutes. (allow to cool completely)
If using a frozen crust, thaw it to room temperature before baking.

Reduce oven temperature to 375 degrees.

In a skillet:
Brown the sausage and drain off any excess liquid. I sauté the vegetarian sausage in 2 TBS of vegetable oil.
Stir in the Cranberries and remove from heat.

In a mixing bowl:
Eggs
Half and Half
Whisk well.

In the Pre baked Pie shell:
Sprinkle in the Cheese evenly to cover the bottom.
Add Sausage / Cranberry mixture evenly over the Cheese.
Pour the Egg mixture in.
Bake for 45 minutes.
Remove and cool on a rack for 10 minutes.

Enjoy!
Peace in the Kitchen!