Zucchini Pie Baked in a Quiche Pan

This is made easy by using Pillsbury Refrigerated Crescent Rolls.

Here's what you'll need:
Preheat the Oven to 375 degrees.
1 - 11" Quiche Pan, un greased.

2 TBS Butter
4 C of thinly sliced Zucchini.
1 C Diced Onion
2 TBS Dried Parsley Flakes
1/2 tsp Salt
1/2 tsp Pepper
1/4 tsp Garlic Powder
1/4 tsp dried Basil
1/4 tsp dried Oregano
2 Large Eggs, beaten.
2 C Shredded Muenster Cheese
1 8oz. Can of Pillsbury Refrigerated Crescent Rolls
2 tsp Dijon Mustard


In a Large Skillet on Medium High Heat:
Butter, until Hot.
Zucchini
Onion
Sauté for 6 - 8 minutes.
Stir occasionally.
Add:
Parsley
Salt
Pepper
Garlic Powder
Basil
Oregano
Gently stir to combine well.

In a Mixing Bowl:
Eggs
Cheese
Vegetable Mixture
Gently stir to combine well.

Separate the Crescent Rolls.
Gently Press the Dough into the Pan with the small point of the Triangles  in the Center of the Pan  working out with the Wide end near the Rim of the Pan.
Gently Press the seams together.

Spread the entire Crust with the Mustard.

Spoon the Zucchini Mixture into the Pan.

Bake for 18 - 20 minutes.
A Paring Knife in the Center should come out clean.

NOTE:
To prevent the Crust from burning, cover the outer edge with crinkled Foil during the last 10 minutes of Baking.

Remove to a Rack to Cool for 5 minutes.
Serve Hot.

Enjoy!
Peace in the Kitchen!

• 
  

Fresh Shaved Brussels Sprouts Salad with Walnuts and Lemon

I love Brussels Sprouts in so many recipes.
Here's a simple Fresh Brussels sprouts Salad.

Here's what you'll need:
A Mandolin.

1 Pound of Fresh Brussels Sprouts, shredded on a Mandolin.
1/2 C Chopped Toasted Walnuts
1/4 C Fresh Grated Pecorino Romano Cheese
1 Large Lemon (Grated Peel and Juice)
3 TBS Olive Oil
1/2 tsp Salt
1/2 tsp Pepper

In a Large Mixing Bowl:
Shaved Brussels Sprouts
Walnuts
Cheese
Grated Lemon Peel
Lemon Juice
Mix well.

Add:
Drizzled Olive Oil
Salt and Pepper
Mix well.

Transfer to a Serving Bowl.

Enjoy!
Peace in the Kitchen!

Cream of Rhubarb Pie

I was raised on Rhubarb and have great recipes using it.

This recipe is also from my Best of the Best recipe book.

I've had this one since 1974

Cream of Rhubarb Pie:

Oatmeal Crust:

1/2 C Butter

1/4 C Sugar

1 tsp Vanilla

1/2 tsp Salt

1 C Flour

3/4 C Rolled Oats

Filling:

1 C Sugar

2 TBS Flour

1/8 tsp Salt

2 Egg Yolks, beaten

3 C diced Rhubarb

Meringue:

3 Egg Whites

1/3 C Sugar

1/8 tsp Salt

1/2 tsp Vanilla

Preparation:

Crust:

Cream together, in a Stand Mixer:

Butter

Sugar

Vanilla

Salt

Mix in the Flour and Oats

When Dough is formed, press evenly in the bottom and the sides of a 9" Pie Pan, creating a high even edge.

Chill the Dough

Filling:

In a separate bowl, mix:

Sugar

Flour

Salt

Combine Rhubarb and enough water to cover the Rhubarb in a saucepan

Cover and bring to a boil

Stir Flour mixture into the saucepan and continue to boil

Stir a small amount of the hot mixture into the Egg Yolks and add the Egg mixture back into the Rhubarb mixture

Allow to simmer 1 minute

Pour the mixture into the Crust

Bake at 375 degrees for 25 minutes

Meringue:

In a Stand Mixer or with a Hand Mixer:

Combine Egg Whites and Salt , beat until soft peak form.

Gradually add the Sugar and continue to beat until stiff peaks form

Add the Vanilla and spread the Meringue over the Pie and bake an additional 10 minutes

Enjoy!

Peace in the Kitchen!

Southern Cornbread Cobbler with Pecans and Homemade Whipped Cream.

This is a great dessert for the Holidays. It's a bit of a change from the traditional Pecan Pie.
I've included my recipe for Homemade Whipped Cream, for Garnish.

Southern Cornbread Cobbler with Pecans

Here's what you'll need:
Preheat the oven to 375 degrees.
A 15" Cast Iron Skillet
Foil

Filling:
2 C Lyle's Golden Syrup
2 C Brown Sugar
5 Eggs
1 TBS Vanilla
4 TBS Butter, melted
1/4 tsp Salt
3 C Pecan Halves


Batter:
1 Egg, beaten
4 TBS Butter, melted
2 C Self Rising Cornbread Mix
1/2 C Finely Chopped Pecans
Vegetable Oil


Directions:

Preheat the Skillet in the Oven and start preparing the Filling.

In a Mixing Bowl:
Syrup
Sugar
Eggs
Vanilla
Butter
Salt
Whisk well and Set Aside.

Remove Skillet from Oven.
Add:
Enough Vegetable Oil to coat the bottom and brush the sides.
Swirl it in the bottom to cover entirely.
Return it to the Oven while preparing the Batter.


Batter:

In a Mixing Bowl:
Egg
Butter
Cornmeal
Pecans
Mix just until combined.

Pour the Batter into the Skillet.
Spread evenly.

Spoon the Pecan Filling over the Batter.
Do not stir it.
Top evenly with the Pecan Halves.

Bake 30 minutes.
Remove from Oven and Cover with Foil.
Return to Bake and additional 10 minutes.

Serve Hot garnished with Homemade Whipped Cream.

This is my favorite recipe for homemade Whipped Cream.

Homemade Whipped Cream:

1 C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar.
Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Add:
Vanilla
Confectioner's Sugar
Beat to Stiff Peak.
Transfer to a Serving Bowl to serve.

Enjoy!
Peace in the Kitchen!

Spinach Cheese Appetizers

This Appetizer recipe is adapted from Pillsbury.

Calphalon Non Stick Mini Muffin Tin
You'll need 2 of these.
The recipe makes 48 appetizers.

Here's what you'll need:
Preheat the oven to 375 degrees.
An Electric Hand Mixer
2 - 24 C Non Stick Mini Muffin Tins sprayed with a Non Stick Vegetable Cooking Spray.

1- 9 oz. Box of Frozen Chopped Spinach
1 - 8 oz. Package of Cream Cheese, softened to room temperature.
1/4 C Ricotta Cheese
6 oz. Fresh Provolone Cheese, Shredded. About 1 1/2 C.
1/4 C Finely diced Pickled Jalapeño Pepper Slices from an 11.5 oz. Jar.
2 Containers of Pillsbury Crescent Recipe Creations Refrigerated Seamless Dough Sheets.


Heat the Spinach in a Microwave and Squeeze dry in Paper Towels.

In a Mixing Bowl with an Electric Hand Mixer:
Cream Cheese
Ricotta Cheese
Beat until Creamy Smooth.

Fold in, by Hand:
Spinach
Cheese
Jalapeños
Stir by hand until well combined.

Unroll the Dough Sheets onto a flat surface into 8" X 12" rectangles.
Cut each Sheet into 24 Squares.

Gently Press 1 Square into the bottom and up the sides of each well of the Muffin Tins.
Spoon 1 heaping TBS of the mixture into each Well.

Bake for 8 - 12 minutes, until Golden Brown.

Remove Appetizers to a Serving Platter and Serve Hot.

Enjoy!
Peace in the Kitchen!

Mushroom Croque Monsieur

This is a Vegetarian version of the classic French, Croque Monsieur.

Mushroom Croque Monsieur

Here's what you'll need:
Preheat the oven to 350 degrees
A Large Cast Iron Skillet
A Food Processor
1 - Rimmed Sheet Pan lined with Parchment Paper.


Filling:
8 TBS Butter, softened and divided.
1 - 8 oz. package of Crimini Mushrooms
2 TBS Minced Shallots
2 C Shredded Gruyère Cheese
2 TBS Grated Parmesan Cheese
12 Slices of Country Style French Bread (Pain de Compagne)

Sauce:
1 1/2 TBS Butter
1 1/2 TBS Flour
1 1/2 C Whole Milk
1/2 C Grated Fresh Parmesan Cheese
A Pinch of Nutmeg
Salt and Pepper to taste




Sauce Preparation

In a Saucepan on Medium Heat:
Butter, until melted.
Flour
Whisk for 2 minutes.

Add:
Milk
Whisk well.
Increase Heat to Medium High.
Whisk until it begins to Boil.
Continue heating for 5 minutes.
Remove from Heat.

Add:
Cheese
Nutmeg
Salt and Pepper
Stir to combine well.


Filling Preparation

In a Food Processor:
Mushrooms
Pulse until finely chopped.
Set aside.

In the Skillet:
3 TBS Butter, until melted
Mushrooms
Shallot
Sauté 8 minutes, stirring often
Transfer to a Bowl.

Heat the Broiler in the Oven.
Spread each slice of Bread on 1 side with remaining Butter.
Transfer to the Sheet Pan, Butter Side Up.
Watch carefully as it Broils, just until Golden Brown.
Remove to a Rack to cool completely.

Have the Oven preheated to 350 degrees.

On the Sheet Pan:
6 of the Bread Slices, Toasted side down.
Sprinkle with some of the Gruyère Cheese.
Top with another slice of Bread, Toasted Side up.
Press with a heavy Cast Iron Skillet or an Iron Panini Press.

Spread 2 TBS of the Sauce on each top.
Top evenly with Mushroom mixture.
Sprinkle evenly with remaining Gruyère Cheese.
Sprinkle evenly with Parmesan Cheese.

Return to the Oven.
Bake 10 minutes, until the Cheese is Golden Brown.

Transfer to a Serving Platter.

Enjoy!
Peace in the Kitchen!

Marie Gallagher's Curried Fruit Casserole, Palatine, Illinois 1977

 Christmas Eve, 2012!

Marie Gallagher's Curried Fruit Casserole:

Today I pay homage to a dear family friend, Marie Gallagher. She recently celebrated her 90th birthday.

I became friends with the Gallagher family in the early 70's.

Marie used to make this casserole and I loved it. She shared this recipe with me in 1977.

It's in my book of recipes that I started in Steamboat Springs, Colorado in 1974, when Jay Gallagher and I lived there.

1- 15 oz. can of Pears, sliced

1- 15 oz. can of Peaches, sliced

1- 15 oz. can of Apricots

1- 15 oz. can of Chunked Pineapple

1 small jar of Maraschino Cherries

1 tsp Curry Powder

1 tsp Cinnamon

3/4 C Brown Sugar

1/3 C Melted Butter

Butter for greasing the pan

Drain all fruit, arrange lightly in a buttered casserole dish

Mix together, Curry,Brown Sugar and Melted Butter & pour over the fruit.

Bake at 350 degrees for 1 hour. It can bake for 2-3 hours without harm

Thank you Marie, I know you celebrated a wonderful 90th birthday, with all of the kids!

I wish I could have been there!

And thank you for sharing this delicious recipe!

Enjoy!

Peace in the Kitchen!

Thanksgiving Gems (the story about Gems and other recipes)

I dedicated an entire post to Gems after I purchased a vintage Cast Iron Gem Pan.The story and other recipes are at the end of this Pumpkin Gems Recipe.

This was from a Newspaper in St. Petersburg, Florida in 1954.

Thanksgiving  Gems

Here's what you'll need:
Preheat the Oven to 350 degrees.
A Gem Pan or Mini Muffin Tins (brushed well with Pan Release Mix) Recipe to follow.

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.

Gem Ingredients:

3 Large Eggs
1/2 C Vegetable Oil
1 tsp Baking Soda
2 tsp Cinnamon
1 Box of Duncan Hines Yellow Cake Mix
1 - 15 oz. Can of Pure Pumpkin


Frosting Ingredients:

4 oz. Cream Cheese
1/2 tsp Vanilla
8 Tbs Butter, melted.
2 C Confectioner's Sugar
1 TBS Half and Half (only to thin the frosting if it's too thick)

Frosting Directions:

In a Mixing Bowl with and Electric Hand Mixer:
Cream Cheese
Beat until Creamy.
Add:
Vanilla
Butter
Mix just until combined.
Add:
Gradually add Sugar and beat until creamy smooth.
Add a bit of Milk if it's too thick.


Gems Directions:

In a Mixing Bowl:
Eggs
Oil
Baking Soda
Cinnamon
Cake Mix
Pumpkin
Mix by hand until well combined.

Fill the Gem Pan or Muffin Tins 2/3 Full.
Bake 10 minutes.
Remove Pan to a Rack to cool for 5 minutes.
Invert Gems to the Rack to cool completely.

Ice them with the Frosting.

Enjoy!
Peace in the Kitchen!

Gems / Baked in a Cast Iron Gem Pan. A part of American Culinary History

Gems / Baked in a Cast Iron Gem Pan. A part of American Culinary History:

I have a vast collection of cast iron cookware. I love cooking with cast iron. We cook outdoors with cast iron and I set up my fireplace to cook in it with cast iron too. I found a piece of cast iron bakeware at our local flea market and I had never seen it before. I bought it and started researching it. It turned out to be a Gem Pan. I was curious and continued my research and here's what I discovered.

Gem pans are heavy, muffin pan-like trays that are traditionally made from cast iron. Minimuffins, simple gem breads, and other small desserts can be baked in a gem pan. Most of these types of pans are designed to yield 12 to 24 muffins, though some specialized sizes may produce less.

A cast iron gem pan is considered the ideal tool to use when baking gems; it is also dubbed the proper pan for this use. Cast iron is the preferred medium for these types of pans. Modern gempans, however, can be made from other materials, such as heavy-gauge steel and metals treated with nonstick coating. Cups can range from deep to shallow, depending on the cook's needs.

The size of the cast iron gem pan makes it ideal to create bite-sized treats and mini breads. The most commonly used cup sizes measures 1.5 inch (3.8 cm) in diameter. The pans themselves typically measure 13.125 inches (33 cm) by 7.75 inches (19.5 cm). Small pastry puffs, cheesy popovers, chocolate brownies, savory mini quiches, and mini cornbread can all be made with the pan.

One of the most common uses for this baking pan is its namesake, the gem. A very simple form of bread, gems consist of very few ingredients. They can be used as meal accompaniments, desserts, or snacks, depending on the recipe preferred. Gems may also be referred to as gemcakes.

The term Gem comes from small cakes that resemble gems. There was a kitchen housewares company named Gem that sold a pan that was generically referred to as a Gem Pan.
A Gem can be referred to as a muffin but a muffin is not necessarily a Gem. They were first popularized in the 19th century and were always made with Whole Wheat Graham Flour and baked in heavy cast iron gem pans.

Nathaniel Waterman of Boston, Massachusetts is believed to be the first person to patent the design of the Gem Pan in 1859. It was also referred to as an Egg Pan. The cast iron pan featured cups, or wells, that were connected together to promote the conduction of heat through the iron.

The gems were made with Graham Flour. A type of whole wheat flour named after the American Presbyterian minister Reverend Sylvester Graham (1794 - 1851).
Graham despised the discarding of nutrients, bleaching flour and believed that using all of the grain, without adding chemicals in the milling of flour.

Here are some examples of Gem  Recipes:

19th Century Graham Puffs:
1 C milk
1 TBS molasses
1 tsp salt
1 tsp baking soda
Graham Flour to make a stiff dough.

Bake in the wells of a well buttered cast iron gem pan.
Heat the pan in a 375 degree oven.
Add butter to the wells.
Pour batter in each well and bake until light browned.

I love old recipes that don't give a baking time. They just knew when they were done based on experience. It's the way my mother in law baked. She never owned a measuring cup or measuring spoons.


Potato Flour Gems:

2 eggs, separated
1/2 tsp salt
1 TBS sugar
1/2 C potato flour
3 tsp baking powder
3 TBS ice water

In a small bowl, beat egg whites.
In a separate bowl, beat egg yolks
Add salt and sugar to the beaten yolks.
Fold in the egg whites.

In a small bowl, sift together flour and baking powder.
Beat the flour mixture into the egg mixture.
Add ice water.

Grease the wells of a cast iron gem pan with butter or crisco and fill the wells with batter.
Bake at 375 degrees for 15 - 20 minutes.


1950's Graham Gems Recipe:

Preheat the oven to 375 degrees.

1 1/2 C whole wheat flour
1 1/2 C graham flour
1/4 C sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
Combine all ingredients in a large mixing bowl and whisk well.

1 1/2 C buttermilk
1/4  vegetable oil
1 egg
Add to dry ingredients and mix just until combined.

Grease the wells of a cast iron gem pan with melted Crisco or Butter.
Spoon batter into wells and bake for 15 minutes. The tops will be firm to the touch.

This recipe makes 18 gems.
Serve warm with butter.


As soon as I try some of the recipes I'll post photographs.

I was fortunate to find a vintage Gem Pan in excellent condition.

Graham Flour

This is a vintage recipe card for Graham Gems.
In my research I discovered that when they referred to a "hot" oven
it would be the equivalent of 400 degrees today.
I also found that the milk was usually butter milk or what they referred to
as "sour" milk.



Enjoy!
Peace in the Kitchen!

• Nanna Moorehouse’s Ginger Gems
•  
• 2 oz of soft brown sugar
• 2 oz of butter, softened
• 2 tablespoons of golden syrup
• 1 egg
• 1 cup of plain white flour
• 1 teaspoon of baking powder
• 2 teaspoons of ground ginger
• milk to mix (approximately ½ a cup)
• 1 oz of extra butter to grease

1. Preheat your oven and gem irons in a hot 220°C (430°F) oven
2. In a large bowl, cream the sugar, butter and golden syrup. 
3. Add the egg and beat in well.
4. Sift in the flour, baking and ground ginger and gently fold into the batter with enough milk to make a dropping consistency.
5. Remove the hot gem pan from the oven and put a dot of butter into each of the 12 compartments.
6. The butter should sizzle if the pan is ready. Brush the melted butter around the sides quickly.
7. Take a dessert spoon and drop batter evenly into each compartment until three-quarters to nearly full. Return the gem irons to the oven and cook for 10 to 12 minutes until golden.
8. Eat immediately while still piping hot with lashings of butter.
9. Makes 12

Enjoy
Peace in the Kitchen!

I had an inquiry from a viewer to get a homemade Crusty French Roll recipe. Any Rolls can be Baked in the Wells of the Gem Pan.

Here's a Link to the French Rolls that I like:

French Bread Rolls to Die ForAllrecipes 4.6 (1.5K) 2 hr 20 minBread flour, active dry yeast, white sugar, vegetable oil

Grilled BBQ Teriyaki Tofu and Vegetables

Grilled BBQ Teriyaki and Vegetables

Here's what you'll need:
A BBQ Grill
BBQ Skewers
Vegetable Oil
Heavy Duty Foil. (create a bed for the Skewers by crimping the edges of the foil)

7 oz. Firm Tofu, drained and cubed.
1 Bottle of Teriyaki Sauce
2 Red Bell Peppers, cut into chunks for Skewers.
1 - Red Onion, cut into chunks for Skewers.
2 cans of Pineapple chunks for Skewers.
8 oz. Whole Button Mushrooms.
1 Zucchini cut into chunks for Skewers.


In a Mixing Bowl:
Teriyaki Sauce
Tofu
Mushrooms
Marinate overnight.

Fill the Skewers with the ingredients for grilling.
Brush the Skewers with Oil
Brush the Foil with Oil
Place the Skewers on the Bed of Foil.
Grill for 10 - 15 minutes.
Baste the Skewers with the Marinade during Grilling.

Serve immediately.

Enjoy!
Peace in the Kitchen!

Vegetarian Tofu Gyoza

These are filled Wonton Wrappers that are fried in a Skillet.

Here's what you'll need:
A Large Cast Iron Skillet, Stainless Steel Skillet or Non Stick Skillet/with Lids.

16 oz. of Firm Tofu
1 C of diced Carrot
1 C of diced Celery
1 C diced Cabbage
1 C diced Zucchini
1/2 C diced Red Pepper
1/2 C diced Scallion
2 tsp Red Wine Vinegar
2 tsp Sesame Oil
Salt and Pepper to taste
2 - 16 oz. Packages of Round Wonton Wrappers
2 TBS Olive Oil

Put the Tofu on a Plate and cover with another Plate to create a Press. Put a 3 - 5 pound weight on top and let it Press for 30 minutes to release the liquid. Discard the Liquid and pat the Tofu dry with Paper Towels.

In A Large Mixing Bowl:
Crumble the Tofu

Add:
Carrot
Celery
Cabbage
Zucchini
Red Pepper
Scallion
Mix well by hand.

Add:
Vinegar
Sesame Oil
Salt and Pepper
Mix well by hand.

Separate the Wonton Wrappers.
Add:
1 1/2 tsp of the filling to the center of each Wrapper.
Moisten the edges of the Wrappers with water, using your finger.
Fold the Wrappers in half, over the Filling.
Press the edges lightly to seal the Wrappers.

In the Skillet on Medium High Heat:
Olive Oil, until Hot.
Fry them until Golden Brown for a minute per side.
Increase the Heat to High, add a bit of water to just to slightly cover the bottom and put the Lid on the Skillet.
Steam about 5 minutes, just until the water has evaporated.

Enjoy!
Peace in the Kitchen!

• 
  

Orecchiette Pasta with Artichokes

Orecchiette Pasta with Artichokes:

This recipe comes from Mike Malloy, Cooking Instructor at Le Cordon Bleu College of Culinary Arts.

I've adapted it only to make it Vegetarian.

4 Artichokes

1 Lemon

1/4 C Extra Virgin Olive Oil

3 TBS minced Onion

1/4 C water or Vegetarian Chicken Broth

1/4 tsp Red Pepper Flakes

Salt and Pepper to taste

16 oz. Dried Orecciette Pasta

2 TBS chopped fresh Parsley

1/2 C Grated Romano Cheese

Remove and discard the leaves and flowery choke from the Artichokes, leaving the heart and trimmed stem intact. (I would consider purchasing these already trimmed).

Cut into thin slices.

Squeeze Lemon Juice over them to prevent browning.

Heat Oil in a skillet on medium heat and saute onion, for 2 minutes.

Add Artichokes, water or Chicken Broth and Red Pepper Flakes. 

Cook until Artichokes are tender .

Season with Salt and Pepper to taste.

Cover and keep warm.

Cook Pasta according to package directions, drain.

Toss Pasta with the Artichoke Sauce , Parsley and Romano Cheese.

Transfer to a serving bowl and serve hot.

Enjoy!

Peace in the Kitchen!

Best Corn on the Cob Ever

I recently came across this recipe for The Best Corn on the Cob.
I love Corn on the Cob and this sounds delicious.
This will be one of my Best of the Best recipes.
I'm simply posting the links photograph rather than re writing the recipe.

Enjoy!
Peace in the Kitchen!

Olive Tapenade

We've spent a great deal of time in The South of France and in many other regions of France. We love Tapenade on a toasted slice of Baguette. Tapenade, Olives and Cheese are often included during an afternoon apéro along with great cocktails like Pernod.

The apéritif, or apéro as it's known in France, is a French ritual that combines drinks, food and friends.
Official evening apéro time typically takes place between 6pm. and 9pm. depending on when you're planning to have dinner. It's served before dinner.
We've even enjoyed it at 4:00 in the afternoon.

Here's a delicious Homemade Tapenade.
It's Vegetarian because a traditional Tapenade often includes Anchovies.

Here's what you'll need:
A Food Processor


2 Large Cloves of Garlic, minced
1 C of Kalamata Olives, pitted
4 tsp of drained Capers
1 Whole Pickled Piquillo Pepper, seeded
2 TBS of chopped fresh Parsley leaves
2 TBS Fresh Lemon Juice
2 TBS Olive Oil
1/4 tsp Black Pepper

Spoon all of the ingredients into a Food Processor.
Pulse until it's finely chopped. Leave it a bit Chunky. Don't create a Paste.

Remove to a Serving Bowl.
Serve accompanied by Toasted Slices of a Baguette or Toasted Pita Bread.

Enjoy!
Peace in the Kitchen!

Mackinac Island Fudge

I was born and raised in Michigan. We spent many summers in Campgrounds throughout the State when we were kids. One of our favorite places to visit was Mackinac Island.
When we went camping we had a very large, 3 compartment tent and we hauled a speed boat.
I remember one summer my father attempted to take us to the Island in the boat. A terrible storm came up and we had to turn back. We never made it in our boat and my dad never attempted it again. The Island is a very charming tourist attraction.
One of the things they're famous for is the Homemade Fudge. A visit to the Island was never complete until we bought some Fudge.

This is my Straight Sided 8" X 8" Baking Pan.

Here is the recipe for Mackinac Island Fudge.

Here's what you'll need:
An 8" X 8" Baking Pan with straight sides, Buttered.
A Hand Held Electric Mixer

1/2 C Whole Milk
8 TBS Butter
1/2 C Brown Sugar
1/2 C Granulated Sugar
1/8 tsp Salt
1 tsp Vanilla
2 C Confectioner's Sugar
1/2 C Cocoa
1/2 C Chopped Pecans or Walnuts

In a Large Saucepan on Medium Heat:
Milk
Butter
Brown Sugar
Granulated Sugar
Salt
Bring to a Boil.
Boil for 6 minutes, not a minute less or a minute longer!
Stir constantly.

Remove from Heat.

Add:
Vanilla
Cocoa
Confectioner's Sugar

Beat with the Mixer until Thick and Creamy Smooth.

Fold in Pecans by Hand.

Spoon into the Buttered Pan.
Place the Pan in the Freezer for 20 minutes.

Remove and cut into squares.

OPTION:
Peanut Butter Fudge:
Reduce Butter to 4 TBS and Add 1/2 Cup of Creamy Peanut Butter to the Saucepan.
Continue Preparation as directed.

Enjoy!
Peace in the Kitchen.

Baked Scrambled Eggs for a Crowd

This is a great Brunch dish for a family gathering. It's perfect for Christmas morning.

You can easily prepare 2 recipes at the same time for a large gathering.

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

8 TBS of Butter, melted.
24 Large Eggs
2 tsp Salt
Pepper to taste.
2 1/2 C Whole Milk
Options:
Shredded Cheddar Cheese
Chopped Green Onion


Pour melted butter into the Pan.
Swirl it to cover bottom and sides.

In a Large Mixing Bowl:
Eggs
Salt
Pepper to taste.
Whisk well.

Gradually Add:
Milk
Whisking after each addition.
Pour into the Pan.
Bake uncovered for 10 minutes.
Remove and Stir well.
Return to Bake an additional 10 - 15 minutes.



Options: Top with Shredded Cheddar Cheese and Chopped Green Onion during the last 10 minutes of Baking.
Serve Hot.

Enjoy!
Peace in the Kitchen!

Jalapeño Cheddar Cornbread

There's nothing quite like the taste of Cornbread when it's made in a Cast Iron Skillet.

Here's a great recipe made with the addition of Jalapeño Pepper and Cheddar Cheese.

Here's what you'll need:
Preheat the oven to 425 degrees. (Add the Vegetable Oil to the Skillet as it Preheats)
1 - 9" or 10" Cast Iron Skillet.


3 TBS Vegetable Oil
1 1/4 C Cornmeal
3 TBS Flour
1 C Shredded Sharp Cheddar Cheese
1/2 C Pickled Jalapeños roughly chopped.
1 tsp Salt
3/4 tap Baking Powder
3 TBS Butter, melted.
2 Large Eggs, beaten.
1 C Buttermilk
1/2 tsp Baking Soda dissolved in a bit of Water.


In a Mixing Bowl:
Cornmeal
Flour
Salt
Baking Powder
Whisk well.

Add:
Melted Butter
Stir to create a Sandy Texture.

Fold in the Cheese.

In another Mixing Bowl:
Eggs
Buttermilk
Whisk Well.

Gradually Add this to the Dry Ingredients.
Stir well by hand with a Wooden Spoon.

Pour Batter into the Hot Skillet.
Bake 20 minutes.
Transfer the Skillet to the Stovetop to Cool just until you can handle it.

Invert the Cornbread onto a Rack to cool slightly.
Serve Hot with Butter.

Enjoy!
Peace in the Kitchen!

French 75 Cocktail

French 75 is a Cocktail made from Gin, Champagne, and Lemon Peel for Garnish.
It's also referred to a 75 Cocktail or in France, simply...... Soixante-Quinze.

Here's what you'll need:
A Cocktail Shaker with Ice.
2 oz. Champagne
1/2 oz. Lemon Juice
1 oz. Gin.
Lemon Peel for Garnish.

In the Shaker:
Gin
Lemon Juice
Shake well.
Strain into a Champagne Glass.
Top with Champagne.
Garnish with Lemon Peel.

Enjoy!
Peace in the Kitchen!

Vespers Martini, James Bonds favorite Cocktail in Casino Royale

Every James Bond fan will recognize the lines in this recipe as the first martini Bond ordered in Ian Fleming's 1953 book, "Casino Royale." It is possibly the most famous drink order in history, it's extremely precise, and recreating the Vesper martini at home is easier than you think.

Here's what you'll need:
A Cocktail Shaker with Ice.

3 oz. Gin
1 oz. Vodka
1/2 oz. Lillet
Lemon Peel


In the Cocktail Shaker:
Gin
Vodka
Lillet

Shake well and strain into a Martini Glass.
Add a Garnish of Lemon Peel.

Remember, "shaken, not stirred."

Enjoy!
Peace in the Kitchen.

Egg Salad

Classic Egg Salad

Typically, I wouldn't post a recipe for Egg Salad. Americans take it for granted that an egg salad recipe would be included in a picnic. You may want to research All American Picnic Food on the Blog for the story and recipes about picnics.
Every Family has their favorite recipe and some of them have been handed down from generation to generation.
However, I have readers in many countries that may not be familiar with Egg Salad.

7 Large Eggs that have already been Hard Boiled and Peeled.
1 /4 C Mayonnaise
2 1/4 tsp Yellow Mustard
1/4 tsp Apple Cider Vinegar
1/8 tsp  Tabasco Sauce ( I do not include it in mine)
2 TBS Sweet Pickle Relish
Salt and Pepper to taste.

In a Mixing Bowl:
Mayonnaise
Mustard
Vinegar
Tabasco
Whisk well.
Stir in Pickle Relish by hand.
Season with Salt and Pepper.

In another Mixing Bowl:
Hard Boiled Eggs
Use a Potato Masher or Blending Fork to break the Eggs into small chunks.
Add:
Mayonnaise Mixture.
Stir to combine well.

Variations:
Add any of these ingredients to the Egg Salad:
4 tsp Fresh Snipped Dill
4 tsp Chopped Fresh Parsley
1/4 tsp Smoked Paprika (add to Mayonnaise mixture first)
3 TBS Pimento

Enjoy!
Peace in the Kitchen!

Egg Salad in an Open Faced Sandwich

I love Egg Salad and I've previously posted and talked about Egg Salad.
Here is this week's recipe from the Taste section of the Dallas Morning News.
The article and recipe were written by J.M Hirsch / The Associated Press.

Something about this was intriguing to me. It may be the fact that it has Cornichons , a bit of Hot Sauce or simply because it's served open faced on toasted Sourdough Bread.

Open Faced Egg Salad Sandwich

1/2 C Mayonnaise
2 TBS Dijon Mustard
1/2 tsp Paprika
1/2 tsp Hot Sauce ( Tabasco)
1/2 C finely chopped Cornichons (pickles) ( 12 pickles)
1/2 C finely chopped Celery ( 1 stalk)
8 Hard Boiled Eggs, roughly chopped
Salt and Pepper
4 slices of Sourdough Bread

In a bowl, whisk together:
Mayonnaise
Mustard
Paprika
Hot Sauce
Stir in:
Cornichons
Celery
Eggs
Season with Salt and Pepper

Cover and refrigerate for 30 minutes or overnight

Serve:
Toast the slices of bread, while it's warm, top each slice with 1/4 C of the Egg Salad.

Enjoy!
Peace in the Kitchen!

Thin and Crispy Chocolate Chip Cookies

I happen to prefer a Thin and Crispy Chocolate Chip Cookie.

Here's what you'll need:
Preheat the oven to 350 degrees.
A Stand Mixer
1-  1 1/2" Cookie Scoop
A Sheet Pan lined with Parchment Paper


2 1/4 C Flour
1/2 tsp Baking Soda
2 1/2 Sticks of Butter (20 TBS)  softened to room temperature.
1 1/4 C Granulated Sugar
3/4 C Brown Sugar
1 tsp Salt
1/4 C Water
2 tsp Vanilla
2 Eggs
2 C Chocolate Chips, your choice.

In a Small Mixing Bowl:
Flour
Baking Soda
Whisk well.
Set aside.


In the Stand Mixer with a Paddle Attachment:
Butter
Granulated Sugar
Brown Sugar
Beat for 3 minutes.

Reduce Speed to Low.
Add:
Salt
Water
Vanilla
Eggs
Beat for 2 minutes.

Add:
Flour
Mix just until combined. Don't over mix.

Fold in Chocolate Chips by hand.

Use the Cookie Scoop and drop Dough 2" apart on the Sheet Pan.
Bake 12 - 15 minutes.

Remove the Pan to a Rack to cool for 2 minutes.
Transfer Cookies to the Rack to Cool completely.

Enjoy!
Peace in the Kitchen!

Breadstick Cream Cheese Dip, 2 versions

I was informed about a Dip at Anthony's Restaurant in Oakland County, Michigan. That's where I grew up. There was a discussion about how incredible their Breadstick Dip is. It's difficult to get the original recipe, but these are certainly options.

The first recipe is supposed to be the closest to the original.

Cream Cheese Dip #1

Here's what you'll need:
A Stand Mixer

8 oz. Cream Cheese, softened.
4 TBS Sour Cream
1 TBS Buttermilk
1/2 tsp Salt
1 1/4 tsp Garlic Powder
2 TBS Grated Parmesan Cheese

In the Stand Mixer on Low Speed:
Cream Cheese
Sour Cream
Mix just until combined. Do not over mix.

Add:
Buttermilk
Salt
Garlic Powder
Parmesan Cheese
Mix just to combine well.

Transfer to a covered container and refrigerate for 2 days.

Serve at room temperature with Breadsticks.

Enjoy!
Peace in the Kitchen!



Cream Cheese Dip #2

Here's what you'll need:
A Stand Mixer

8 oz. Cream Cheese, softened.
1/2 C Mayonnaise
2 TBS Dried Dill
2 TBS Dried Parsley
1 tsp Garlic Powder

In the Stand Mixer on Low Speed:
Cream Cheese
Mayonnaise
Dill
Parsley
Garlic Powder
Mix until Creamy Smooth.

Transfer to a covered container and refrigerate for 2 days.

Serve at room temperature with Breadsticks.

Enjoy!
Peace in the Kitchen!