Bundt Pan Recipes

 I have so many recipes using Bundt Pans and I have so many different Bundt Pans that I decided to create a Post with a Collection of Recipes in one place.

The Bundt Pan: a collection of recipes baked in a Bundt Pan.

 Gingerbread Bundt CakePineapple Upside Down Cake in a Bundt Pan

Butter Glazed Bundt Cake

  French Sauterne Wine Soaked Bundt Cake

Praline Bundt Cake with Praline Icing and Sugared Pecans

Pineapple Poke Bundt Cake

Fudge Pecan Bundt Cake or Cupcakes

Christmas Bundt Cake and my Homemade Whipped Cream Recipe.

Fig Bundt Cake

Summer Berry Bundt Cake

Holiday Bundt Cake

Apple Cider Bundt Cake

Tex - Mex Macaroni and Cheese in a Bundt Pan

Pistachio Christmas Cake

Gingerbread Recipe and other Recipes for 6 C Bundt Pans or 9" X 5" Loaf Pans

Apple Bundt Cake, a Christmas tradition

Cherry Chocolate Bundt Cake

Texas Pecan Bourbon Bundt Cake, Merry Christmas Y'all!

Pull Apart Bundt Pizza with a Marinara Dipping Sauce

Orange Spice Pumpkin Bread from Williams-Sonoma

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

Tex - Mex Bundt Pan Bread

Easter Bundt Cake

Baked Stuffed Jalapeños in a Bundt Pan

Apple Bundt Cake soaked in Brown Sugar Glaze

Lemon Bundt Cake

Breakfast Bundt Casserole

Chocolate - Whiskey Bundt Cake from Epicurious Magazine

Reese's Pieces Fall Bundt CakeLime Bundt Cake

Easy Fruit Crisp baked in a Bundt Pan

Popcorn Cake ! What a trippy concept.

Pecan Whiskey Bundt Cake

Parmesan Roasted Brussels Sprouts Crisps

 This is a great Side Dish or Appetizer for the Holidays.

Here's what you'll need:

Preheat the Oven to 400 degrees.

2 Sheet Pans

Aluminum Foil

15 Small  Brussels Sprouts ( make sure they're not Large, they are too tough for this recipe)

 2 TBS Olive Oil

1/2 tsp Salt plus more for Sprinkling on the Cut Sprouts.

1/4 tsp each:  Onion Powder, Garlic Powder ,Paprika, and Cayenne Pepper.

1 C Grated Fresh Parmesan Cheese.

Honey Mustard Dipping Sauce:

1/4 C Mayonnaise

2 TBS Dijon Mustard

1 TBS Tabasco

1 tsp Honey

Mix well in a small Bowl and set aside.

Boil Whole Sprouts just until tender.  Drain them, dry them and toss them in a Bowl with 2 TBS of Olive Oil.

Place them on the Sheet Pan.

Sprinkle with some of the additional Salt.

Lay a piece of Foil Loosely  over the Sprouts

Roast for 15 - 20  minutes.

Remove Pan to a Rack to Cool for 10 minutes.

In a Small Bowl, prepare the Spice Blend:

Salt, Onion Powder, Garlic Powder, Paprika and Cayenne Pepper.

Mix well and set aside.

Trim off the Root end of the Sprouts, cut them in half  and place them Cut Side Down ( keeping them on the Pan)

Put another Sheet Pan on top of them and gently Press down to Flatten them Slightly.

Season on both sides with the Spice Blend.

 Spoon a little less than 1 TBS of the Parmesan Cheese on the Sheet Pan, under each Sprout. Keeping the Cut Side Down on the Cheese

Return to the Oven for 10 - 12 Minutes.

Remove Pan to a Rack to Cool slightly.

Serve Warm with the Dipping Sauce.

Enjoy!

Peace in the Kitchen!

Oatmeal

 This is a Collection of Oatmeal Recipes.

 Pumpkin Baked Oatmeal

Overnight Crunchy Top Apple Cinnamon Baked Oatmeal 

Baked Oatmeal

Stovetop Almond Oatmeal

Thanksgiving

 I decided to create a Post with a Collection of my favorite Thanksgiving Recipes. Some are Family Tradition Recipes that we've been making for many years.

Homemade Pumpkin Pie from Scratch

Tofurky Roast Scalloped Apples two ways!

King Ranch Casserole, the original recipe! A Texas Legend

Wild Rice and Orange Herb Dressing / Thanksgiving 2013

Roasted Vegetarian Tofurky for Thanksgiving

Carrots with Shallots, Sage and Thyme / Thanksgiving 2013

Julia Child / Corn Timbale

Creamed Corn Casserole

Buttered Rosemary and Sea Salt Rolls

Homemade Corn Muffins from Rebecca Rather

Thanksgiving Pumpkin, Pear, Orange and Walnut Loaf Bread!

Pumpkin Biscuits / Thanksgiving 2013

Thanksgiving Bread

Crock Pot Thanksgiving Recipes!

Green Bean Casserole

Individual Green Bean Casserole

Pumpkin Chiffon Pie

Chocolate Silk Pie

Thanksgiving Sweet Potato Cake

Crock Pot Squash Casserole / Thanksgiving 2013

Pecan Cream Pie

Pumpkin Muffins / Thanksgiving 2013

Pecan Pie Cake

Pumpkin Pie Croissants

Cranberry Mousse

Vegetarian Thanksgiving Dressing from Food 52

Texas Cranberry Sauce

Holiday Recipes that are definitely on our Holiday menu every year!

Corn Pudding / Thanksgiving 2013

Roasted Garlic Mushrooms

Crock Pot Sweet Potatoes

Wisconsin Cranberry Apple Crisp with Homemade Whipped Cream 

Crock Pot Scalloped Corn 

Hotel Bristol's Soupe de Courge a la Créme

Crock Pot Cauliflower with Lemon and Parmesan Cheese

Colonial Apple Charlotte

Old Fashioned Sweet Potato Pie

Holiday Cranberry Pecan Bread

Corn Soufflé Pudding

Cranberry Apple Crisp

Mushrooms Burgundy

Apple Crisp for Two

Polly Harlan's Fall Spiced Dump Cake

Roasted Turnips

Halloween

 I've put together a collection of Halloween Recipes:

Halloween Oatmeal Cookies

Goblin Chocolate Chip Cookies for Halloween and Vampire Mouth Cookies

Halloween Witch Hat Cookies

Caramel Crunch / Halloween 2013

Candy Corn Cookie Truffles 

Chocolate Pumpkin Brownies

What to do with all of that left over Halloween Candy!

Enjoy!

Peace in the Kitchen!

Peanut Butter Cookies

 I created this new recipe to make Sugar Free Peanut Butter Cookies using Monkfruit Sugar Free Sweetener. Monkfruit Sweetener is used 1 - 1 equal to regular Sugars.

I buy it in Granulated, Powdered and Brown. 

This happens to be one of my favorite cookies. I love peanuts, peanut butter and these cookies.

These are very simple and that's one of the appealing things about them. 

Here's what you'll need:

Preheat the oven to 350 degrees. 

A 1 1/2" Cookie Scoop

1 C Peanut Butter (your choice of Creamy or Crunchy) I make them with Crunchy.

1 C Monkfruit Powdered Sugar

1 Egg

1 - 2 TBS  Vanilla

Add all ingredients to a Mixing Bowl and Mix to combine well.

Refrigerate for at least 1 hour.

Scoop the Dough using the Cookie Scoop onto the Sheet Pan.

Flatten each cookie with a fork in a criss-cross pattern. ( I use a small Fork dipped in hot water to make it easier to release the Fork)

Bake 8 - 10 minutes ( I baked mine for 8 minutes)

Remove Pan from the oven and cool on a rack for 10 minutes.

Transfer cookies to the rack and cool completely.

Enjoy!

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Boston Cream Pie Sheet Cake

 I love this adaptation of Boston Cream Pie.

Here's what you'll need:

Preheat the Oven to 350 Degrees.

For the Cake:

A 10" X 15" Jelly Roll Pan. I Brush mine well with Pan Release Mix: I start with 1 C of Vegetable Oil, 1 C of Crisco and 1 C of Flour. Mix to Combine Well and keep refrigerated in a Mason Jar. I always have it available for all of my Baking Needs. It's a Fool Proof Method for the most intricately designed Bundt Pans too.

1 Box of Yellow Cake Mix

1 Small Box of Instant Vanilla Pudding

1/2 C Sour Cream

3/4 C Vegetable Oil

3/4 C Water

1/2 C  Granulated Sugar

4 Eggs

1 tsp Vanilla

For the Cream Filling:

2 Large Boxes of Instant Vanilla Pudding

2 C Half and Half

2 Cups of Heavy Cream

For the Chocolate Frosting:

1 1/2 C Semi Sweet Chocolate Chips

1.2 C Half and Half

1/2 C Powdered Sugar

Prepare the Cake Mix:

Add all of the Cake Ingredients in Large Mixing Bowl and 

Stir to Combine Well.

Pour the Mixture into the Pan.

Bake for 30 - 35 Minutes.

Remove the Pan from the Oven to a Cooling Rack to Cool Completely.

Prepare the Cream Filling:

In a Mixing Bowl:

Add all of the Filling Ingredients and Mix to Combine Well, until it Thickens.

Refrigerate until needed.

Prepare the Frosting:

In a Microwavable Bowl:

Add:

Chocolate Chips

Half and Half

Heat in 30 second increments stirring often until the Chocolate is melted.

Stir to combine well.

Add Powdered Sugar and Mix until Creamy Smooth.

Assemble the Sheet Cake:

1. Spread the Cake evenly with the Cream Filling using a Silicone Spatula.

2. Use the Spatula to carefully add a layer of Frosting.

Refrigerate the Cake for at least 1 Hour before Serving.

Enjoy!

Peace in the Kitchen!

Apple Crisp for Two

 Apple desserts are always the perfect Fall and Holiday Dish.

Apple Crisp for Two:

Here's what you'll need:

Preheat the Oven to 375 Degrees.

A 1 Quart Oval, Rectangular or Square Baking Dish. ( approximately 4 Cups)

3 TBS Butter. Cold and Diced. (Unsalted is preferred)

4 TBS Granulated Sugar, divided. I have been Baking and Cooking with (Monkfruit Sugar Substitute Sweetener) I buy it in all forms, Granulated, Powdered and Brown.  It's perfect for Diabetics.

2 TBS All Purpose Flour

1/2 tsp Cinnamon, divided.

2 TBS Rolled Oats. (You can use 1 minute or 5 minute Oats) (Old Fashioned Oats or Quick Oats)

A Pinch of Salt

2 Medium Tart Granny Smith Apples.

1 Medium Honey Crisp Apple.

2 TBS Maple Syrup. (I use Sugar Free)

1/4 tsp Nutmeg

1/4 tsp Lemon Zest

1/2 tsp Lemon Juice

In a Small Mixing Bowl:

Cold Butter

2 TBS Sugar

Flour

Half of the Cinnamon = 1/4 tsp.

Oats

Salt

Use a Pastry Blender or Two Forks to work the Butter into the Mixture.

Mix until resembles a Crumbly Oat Streusel Mixture. Set aside.

Peel and Core each Apple into 1 inch pieces and add them to another Bowl and Toss them with

the remaining 2 TBS of Sugar, the remaining Cinnamon, Maple Syrup, Nutmeg 

Lemon Zest and Lemon Juice.

Pour into the Baking Dish.

Sprinkle the Top evenly with the Oat Streusel Mixture.

Bake for 40 Minutes. For an Extra Crisp Topping, Broil it for 4-5 Minutes and the End.

Remove from the Oven to a Cooling Rack to Cool Completely.

Enjoy! 

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Roasted Garlic Mushrooms

 This is a great side dish for Thanksgiving.

Here's what you'll need:

Preheat the Oven to 375 degrees. A Lightly Oiled Sheet Pan.

1/4 C Butter, melted.

4 Cloves of Garlic, minced.

1 TBS Lemon Juice

1 tsp Dried Thyme

1/2 tsp Dried Rosemary

Salt and Pepper to taste

3 Pounds of Cremini Mushrooms

In a Small Bowl, whisk together:

Butter

Garlic

Lemon Juice

Thyme

Rosemary

Salt and Pepper

On the Sheet Pan:

Mushrooms in a single layer.

Drizzle with the Butter Mixture and gently Toss to Coat Well.

Bake for 12 - 15 minutes.

Enjoy!

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Potatoes

 I've created a Post with a collection of favorite Recipes using Potatoes.

Traditional Shepherd's Pie / Vegetarian

Holiday Potato Casserole with Sweet Potatoes and Red Potatoes

Mixed Potato Gratin 

Hasselback Potatoes

Crock Pot Sweet Potatoes

Texas Faux Fried Potatoes!

Parmesan Baked Potatoes with Herbs and Garlic and ..........

Potato Salad

Fingerling Potatoes Baked in Salt

Sweet Potato Soup

American Pommes de Terre Dauphinoise in a Crock Pot !

Cast Iron Skillet / Salt Roasted, Stovetop Potatoes

Best Breakfast Potatoes Ever! Ree Drummond, The Pioneer Woman

 Shepherd's Pie baked in a Muffin Tin

Hash Brown Potato Salad

Roasted Sweet Potatoes with Cinnamon Pecan Crunch and Dried Cranberries

 Hash Brown Potato Soup in a Crock Pot + My Original Macaroni and Cheese with Hash Browns

Potato Chips Dauphinoise ?

Potato Chip Gratin

Fines Herbes Pommes Rosti

Potato and Swiss Cheese Frittata

Fried Mashed Potato Patties

Enjoy!

Peace in the Kitchen!

Strawberry Shortcake

Classic All American Strawberry Shortcake:

A Summer picnic at my Grandmother's always included Strawberry Shortcake. 

The Traditional Shortcake is made with individual Bisquick Biscuits served with mashed Strawberries, soaked in Sugar and poured over the Biscuit. It was then topped with a mound of Whipped Cream.

This was our traditional Strawberry Shortcake

The appealing part of this recipe is that the Biscuit is made in a Cake Pan and then served sliced.

This recipe comes to us from Trisha Yearwood.

This is something that I make for Easter.

Here's what you'll need:

Preheat the Oven to 450 degrees. Grease the bottom and sides of 2 - 9" Round Cake Pans with Butter or my Pan Release Mix (equal parts of Crisco, Vegetable Oil and Flour) Mix together well and store refrigerated in a Jar. I start with 1 C of each and I always have it available in the refrigerator in a Canning Jar. It's foolproof to release any of your cake recipes, especially the most detailed Bundt Pan designs.

4 C Sifted Flour

2 TBS Baking Powder

1 tsp Salt

1 1/4 C Granulated Sugar

2/3 C Butter (11 TBS) Cold and Cubed.

2 Large Eggs

1 C Whole Milk

2 TBS Butter, melted

3 Pints of Fresh Strawberries

1 C Heavy Cream, whipped.

Ia Large Mixing Bowl, sift together:

Flour

Baking Powder

Salt 

1/2 C Sugar

Add Cold Butter and Cut in with a Pastry Blender to a coarse crumble consistency.

In another Large Bowl:

Beat Eggs

Add Milk until well combined.

Gradually stir in Egg and Milk Mixture into the Flour Mixture.

Knead the Dough for no more than a Minute (do not overwork the Dough), on a lightly Floured Surface.

Pat Half of the Dough into each Cake Pan.

Brush the Top with Melted Butter.

Bake at 450 degrees for 15 minutes

Remove from the Oven and Cool in the Pan for 5 Minutes..

Turn them onto a Cooking Rack and Cool Completely.

Wash the Berries and remove the Hulls.

Reserve a few to Garnish the Shortcake.

Cut the remaining Berries in Half and place them in a Mixing Bowl with the remaining 3/4 C of Sugar. 

I Mash the Berries with a Potato Masher. It's what my Grandmother did.

Set Aside and let them sit for 30 minutes.

Place one of the Cake Layers on a Serving Platter.

Spoon Half of the Berries with some of the Juice over the First Layer.

Place the Second Layer on top and add the remaining Berries with Juice, over the Top.

Top the Cake with Whipped Cream and Garnish with Halved Berries.

Slice and Serve.

Enjoy!

Peace in the Kitchen!

Cabbage Slaw Dressing

 I have previously posted other Slaw Dressings but I've decided that this one is my favorite......or maybe just my "new" favorite. 

It's not heated and there's no granulated sugar in it. You have the option of adding some sweetness based on taste by adding some Honey.

Here's what you'll need:

A Small Mixing Bowl

An Immersion Blender

A Small Cabbage, chopped and placed in a Serving Bowl.

3/4 C Vegetable Oil, not Olive Oil.

1/4 C White Vinegar

1 tsp Celery Seeds

1 tsp Dry Ground Mustard

1 tsp Salt

1/2 of a Small Sweet Onion, diced.

1 - 2 TBS Honey. (to Taste for desired Sweetness)

Place all ingredients in a Bowl.

Blend well with an Immersion Blender, until Creamy Smooth.

Pour over the Cabbage until desired Consistency.

Refrigerate any remaining in a covered Bowl or Jar.

Enjoy!

Peace in the Kitchen!

Applesauce Cake

Applesauce Loaf Cake:

1 C brown sugar
1/4 C butter
1 C applesauce
1 tsp baking soda dissolved in a little water.
2 C flour
1 tsp cinnamon
1/2 tsp ground cloves.
1/8 tsp nutmeg
1 C raisins
a pinch of salt

In a mixing bowl with a hand mixer, cream together butter and sugar.
Add spices
Add applesauce, flour and baking soda.
Add raisins.
Beat well.

Pour into a loaf pan buttered and floured well or use my Pan Release Mixture (equal parts of Crisco, flour and vegetable oil mixed well and applied with a pastry brush) This is my foolproof method to release anything I bake.
Bake at 350 degrees for 50 minutes.

Enjoy! 

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Summer Berry Muffins

Summer Berry Muffins

2 1/2 C flour
2 1/2 tsp baking powder
1/4 tsp salt
1/2 C + 6 tsp sugar, divided
1 C whole milk
2 large eggs, beaten
1/2 C butter, melted
2 tsp vanilla
1 C fresh strawberries, quartered
1 C fresh blueberries
1 C fresh blackberries

preheat oven to 400 degrees

In a medium bowl:
flour
baking powder
salt
1/2 C sugar

In another bowl:
milk
eggs
butter
vanilla

Gently stir wet ingredients into the dry ingredients just until mixed.
Fold berries into batter

Spoon batter into 24 paper lined cups in muffin tins.
Sprinkle 1/2 tsp of remaining sugar over the top of each muffin.
Bake for 20 to 25 minutes until golden brown.
Muffins will not test done with a toothpick because of the fresh berries.
Allow them to cool 5 minutes before removing from the muffin tins.
Remove paper lined muffins to a wire rack to cool completely.

Enjoy!
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Gruyere Soufflé

"Gruyère cheese is generally known as one of the finest cheeses for baking, having a distinctive but not overpowering taste. In Quiche, Gruyère adds savoriness without overshadowing the other ingredients. It is a good melting cheese, particularly suited for Fondues along with Vacherin and Emmental. It is also traditionally used in French Onion Soup, as well as in Croque Monsieur, a classic French toasted Ham and Cheese Sandwich. Gruyère is also used in chicken and veal Cordon Bleu. It is a fine table cheese, and when grated, it is often used with Salads and Pastas. It is used, grated, atop Le Tourin, a type of garlic soup from France which is served on dried bread. White wines, such as Riesling, pair well with Gruyere. Sparkling apple cider and Bock beer are also beverage affinities."

Gruyère Soufflé

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Buttered 2 Quart Souffle Dish

2 Slices of Whole Wheat Bread pulsed in a Food Processor to make Bread Crumbs.
1 C Whole Milk
1 C Grated Gruyère Cheese
1 TBS Butter
A pinch of Salt
A pinch of Pepper
1/8 tsp Cayenne Pepper
2 Large Egg Yolks
3 Large Egg Whites, beaten until stiff peak.

In a large saucepan on medium heat:
Milk, heat to scald.
Reduce heat to low.

Add:
Bread Crumbs
Cheese
Butter
Salt
Pepper
Cayenne Pepper
Cook until the Cheese melts, stirring often.
Remove from heat.

Whisk in Egg Yolks.
Fold in Egg Whites.
Pour batter into the dish.
Bake for 30 minutes.

Enjoy!
Peace in the Kitchen!

Chocolate Chips ( Celebrating National Chocolate Chip Day on May 15th).

This is a Post with Links to Celebrate National Chocolate Chip Day on May 15th. I've only posted Recipes that have the words "Chocolate Chip" in the title.

ENJOY!

PEACE IN THE KITCHEN

Nouveau Chocolate Chip Cookies

Chocolate Chip Cookies from the Zodiac Room at Neiman Marcus

Chocolate Chip Cookies

Malted Milk Chocolate Chip Cookies

Thin, Crispy Chocolate Chip Cookies

The Best of the Best Chocolate Chip, Toasted Pecan Cookies!

Hatch Chile Triple Chocolate Chip Cookies

Chocoholic Chocolate Chip Cookies

Chocolate Chip Cookies Jacques Torres.

Nestle Toll House Chocolate Chip Cookies

Christmas Mint and Chocolate Chip Cookies

Chocolate Chip, Oatmeal and Pecan Cookies

The Best of the Best Chocolate Chip Cookie from Rebecca Rather / The Pastry Queen

Cornflake Chocolate Chip Marshmallow Cookies ... Christina Tosi from Momofuku Milk Bar in NYC

Tart Pan Brownies Baked with a Chocolate Chip Cookie on top.

Chocolate Chip Cookie Brownies

Chocolate Chip Bars

Cake Mix, Peanut Butter, Chocolate Chip Cookies

Christmas Chocolate Chip Peppermint Cookies

Chocolate Chip Cornbread in a Cast Iron Loaf Pan

Enjoy!

Peace in the Kitchen!

Spinach Puff Pastry Hors D'Oeuvres

Spinach Puff Pastries

Here's what you'll need:

Preheat the Oven to 400 degrees.

A Muffin Pan, Spray 9 of the Cups with a Vegetable Cooking Spray.

1 Sheet of Frozen Puff Pastry, Thawed

4 oz. Cream Cheese, Room Temperature

1 Large Egg

1 TBS Olive Oil

1 TBS Fresh chopped Dill

2 C Chopped  Fresh Baby Spinach

3/4 C Crumbled Feta Cheese

Salt & Pepper to Taste

1 TBS Butter, melted.

Microwave Cream Cheese for 10 second intervals until Soft and Melted a bit but not Liquid.

Add:

Egg

Oil

Dill

Mix to Combine Well.

In a Separate Bowl:

Spinach,

Feta

Do not Mix yet.

Pour the Cream Cheese Mixture on top, add S&P to taste and Mix well with a Blending Fork.

Cut the Sheet pf Puff Pastry into 9 Squares and Line the Muffin Cups. (Stretch them a bit & Press into the Bottom of the Cups.

Divide the Mixture among the Cups.

Bring the 4 Corners of the Squares together.

Lightly Brush the tops with Melted Butter.

Bake 20 Minutes, until Golden Brown and Puffed.

Remove the Pan from Oven to a Rack and Cool for 10 minutes.

Gently run a Knife around the edges to Loosen the and Pop them out. 

Enjoy!

Peace in the Kitchen!

 

Chocolate Soufflé

 I decided to Post a link to my favorite Chocolate Soufflé recipe so I would have the rights to include their Photo's. 

Chocolate Soufflé Recipe - Serious EatsSerious Eatshttps://www.seriouseats.com › ... › Chocolate

Enjoy! 

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Sticky Buns

Mini Pecan Sticky Buns - Ree Drummond - Food Networkhttps://www.foodnetwork.com › ... › Ree Drummond

This is the link to Ree Drummond's Sticky Buns Recipe.

Enjoy!

Peace in the Kitchen!

Crockpot Cinnamon Almonds

Crock Pot Cinnamon Almonds

Great holiday gift idea!



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!
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Ranch Vegetable Dip

This is a very easy and delicious Dip to be accompanied by a variety of cut Vegetables.

1/2 C Sour Cream

1/2 C bottles Ranch Dressing

1/4 C Mayonnaise

1/4 C grated Parmesan Cheese

2 TBS sliced Green Onions ( the entire Onion)

Mix together, refrigerate at least an hour before serving.

Enjoy!

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Peanut Butter and Jelly Bars

Toll House Peanut Butter and Jelly Bars.

These come in a variety of flavors so you can
be creative with the recipe.
Change the flavor of the Morsels and the flavor of Jam.

Here's what you'll need:

Preheat the Oven to 350 degrees.

1 - 8"X8" Baking Pan lined with Foil. (I cut the pieces overlapping

 and extending 2" over all four sides.

1 - 16.5oz. package of Nestle Toll House Refrigerated 

Chocolate Chip Cookie Bar Dough, divided.

3/4 C Nestle Toll House Delightfulls Peanut Butter Filled Morsels.

1/4 C Raspberry Jam ( I use Bonne Maman)

Press 20 Squares of Dough into the Pan. (refrigerate the remaining Squares)

Bake for 15 minutes.

Transfer the Pan to a Rack to Cool for 15 minutes.

Spread Jam over the Cookie Crust.

Sprinkle the Delightfulls Morsels evenly over the Jam.

Place the remaining 4 Squares of Cookie Dough in a Small Bowl 

with a small amount of Flour and Mix with your Hands until Crumbly.

Sprinkle evenly over the Morsels.

Bake an additional 20 minutes. The Top should be Golden Brown.

Remove from the Oven and transfer the Pan to a Rack 

to Cool Completely.

Lift it out of the Pan using the Foil and place onto a Cutting Board

or Flat Surface.

Cut into Squares to Serve.

Enjoy!

Peace in the Kitchen!

Stuffed Cabbage

I make a great Vegetarian version of Shepherd's Pie and when I saw this recipe it reminded me of it. I like the option of the Cabbage instead of topping Shepherd's Pie with Mashed Potatoes. I will still make it with Potatoes too. I simply copied and pasted this recipe so I could legally have the incredible Photo of the final dish.

As a Vegetarian I will replace the Meat items with a Meatless Ground and use a Vegetarian Beef Stock. Other than that I will make it as directed. 

I'm also a huge fan of Food 52. I once tested a dessert recipe for them.

Here's the Link for Chou Farci:

Best Chou Farci Recipe - How to Make Stuffed Cabbagehttps://food52.com › recipes › 87200-best-chou-farci-st...

Enjoy!

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Slaw

 I like many different Slaw Recipes but this one is different. It's mixed with a Non Dairy Dressing and includes Dried Cranberries and Chopped Pecans.

Here's what you'll need:

A Large Serving Bowl

10 C Shredded Cabbage, Chopped by Hand or Shredded in a Food Processor.

3/4C Chopped Pecans

3/4C Dried Cranberries

3/4C Chopped Fresh Parsley

1/2C Diced Red Onion

Salt and Pepper to taste.

Dressing Ingredients: 

1/2C Vegetable Oil

1/4C Apple Cider Vinegar

2 TBS. Maple Syrup

4 tsp. Dijon Mustard

1/2 tsp. Salt

In a small Bowl, whisk together:

Vinegar

Oil

Syrup

Mustard

Salt

Whisk well until completely incorporated.

Set aside for 10 minutes.

In a Large Bowl:

Cabbage

Onion

Parsley

Pecans

Cranberries

Drizzle the Dressing evenly over the Salad and gently mix until well combined.

Enjoy!

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Mincemeat Cake

 I love Mincemeat and I found a Vegetarian Mincemeat at our local British Emporium Shop. It's delicious. I also use Monk Fruit Sugar Substitute.

Here's what you'll need:

Preheat the Oven to 350 degrees.

1- 8" Cake Pan with a piece of Parchment Paper cut to fit the Bottom of the Pan.

Grease the sides and Bottom with Pan Release Mix.

I spent some time as a Cake Decorator in the 80's. I was looking for a part time job and the opportunity came available. I learned from my mentor, Elizabeth. She had worked in the industry for over 20 years and she was incredible at making cakes and decorating them. She taught me so much and I took advantage of the knowledge that she had. I came away with the best icing recipe, the best decorating techniques, and this recipe for the perfect Pan Release. I also took some Cake Decorating Classes and this was the recipe used in the Class. I use it in all of my Cake Pans, including the most intricate Bunt Pan designs. This is absolutely a Best of the Best Recipe. 

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.

Brush the Pans generously with the Mix.

3/4 C Flour

1 tsp Pumpkin Pie Spice

1/2 C Granulated Sugar or Monk Fruit Sugar Substitute.

8 TBS Butter (softened)

1/2 C Milk

3/4 C Mincemeat

2 Large Eggs

Zest of 1 Orange

In a Large Mixing Bowl:

Flour

Spice

Sugar

Butter

Milk

Mincemeat

Eggs

Orange Zest

Mix well with a Wooden Spoon until thoroughly combined.

Spoon Batter into the Pan.

Bake for 50 - 60 Minutes until ti has Risen and the Top is Golden Brown.

Remove from the Oven to a Rack to Cool for 30 minutes.

Invert onto a Plate and remove the Parchment Paper.

Completely Cool again before slicing. (to keep it from Falling Apart and Crumbling) 

Serve Topped with Whipped Cream. (my recipe to follow)

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!

Brussels Sprouts

 I really like Brussels Sprouts and after cooking them in so many different ways, these are my favorites. We usually serve them at Christmas.

Here's what you'll need:

Preheat the oven to 450 degrees.

A Sheet Pan lined with Parchment Paper.

1 1/2 lbs. of Brussels Sprouts (Cut in Half Lengthwise)

3 TBS Olive Oil

1 tsp Sea Salt

1/4 tsp Pepper

2 TBS Balsamic Vinegar

2 TBS Maple Syrup

In a Large Mixing Bowl:

Olive Oil

Salt

Pepper

Mix well.

Add Sprouts and Toss to Coat Evenly.

Transfer them to the Sheet Pan, cut side down.

Roast for 25 Minutes. (Don't Stir)

While they're Roasting Mix the following in a small bowl:

Vinegar

Syrup

Whisk well.

When the Sprouts are done, remove from the Oven and transfer to a Serving Bowl.

Pour Mixture over the Sprouts and Toss to Combine Well.

Enjoy!

Peace in the Kitchen!

Lemony Artichokes au Gratin/Rebecca Rather

 She's one of my favorite Chefs. I have all 3 of her Cookbooks and many of the recipes are favorites!

Here's one that I really like:

Lemony Artichokes au Gratin.

Here's what you'll need:

Preheat the Oven to 350 degrees.

A Large Gratin Dish.Brush the Bottom with a bit of the Melted Butter.

1 C (2 Sticks of Butter0 Melted. 

4 Cans of Quartered Artichoke Hearts, drained. (about 6 C)

1 C Thinly Sliced Green Onions. White part only. About 2 Large Bunches.

1 tsp Cajun Seasoning

1/4 tsp Red Pepper Flakes

1/2 tsp Black Pepper

1/4 C Lemon Juice (if Fresh, about 2 Large Lemons)

A Dash of Tabasco Sauce

3 C Grated Fresh Parmesan Cheese

1 C Shredded Monterey Jack Cheese

1 1/2 C Bread Crumbs

Spread the Artichokes evenly in the Gratin Dish.

Sprinkle evenly with Green Onions.

In a Bowl:

Remaining Melted Butter

Cajun Seasoning

Red Pepper Flakes

Black Pepper

Lemon Juice

Tabasco

Mix well.

Add:

Parmesan Cheese

Monterey Jack Cheese

Bread Crumbs

Mix well.

Spoon the Mixture evenly over the Artichokes.

Bake 20 - 30 Minutes or until the Top is Golden Brown.

Enjoy!

Peace in the Kitchen!

Mexican Street Corn Salad

 We love Mexican Street Corn in a Cup and Mexican Street Corn Casserole. Both recipes are on the Blog. 

I discovered this recipe for the same taste as the others but made in a Salad, featuring Couscous. 

Here's Mexican Street Corn Salad:

Here's what you'll need:

1 Cast Iron Skillet 

A Large Serving Bowl

3 C Frozen Corn, no need to thaw.

In the Skillet on High Heat:

1 TBS Vegetable Oil

Corn Kernels

Cook, stirring often until the Corn is Charred, about 5-7 minutes.

Transfer to a Serving Bowl to cool completely.

1 1/2 C Pearl Couscous

1 C  Chicken Broth ( I use a Vegetarian Chicken Broth)

3/4 C Water

1/2 C Lime Juice, divided.

2 tsp Salt, divided.

1/2 Red Bell Pepper, diced.

1/2 Small Red Onion, diced.

1/2 C Chopped fresh Cilantro.

5 Green Onions, sliced.

1 - medium Jalapeño Pepper, seeded and diced.

2 TBS Sour Cream

2 TBS Mayonnaise

1/2 tsp Smoked Paprika 

1/2 tsp Cumin

1/4 tsp Pepper

1/2 C Crumbled Cotija Mexican Cheese (Since I've made this I decided that I prefer Cheshire or Fresh Parmesan Cheese instead of Cotija) It's just a personal preference. Cotija has a strong flavor in a Salad as opposed to the Hot Street Corn Recipes where I enjoy it.

Prepare the Couscous:

In a Saucepan on Medium Heat:

Broth

Water

1/4 C Lime Juice

1 1/2 tsp Salt

Mix Well, bring to a Boil.

Stir in the Couscous. Cover and reduce Heat to Simmer for 10 minutes.

Remove Lid, Fluff with a Fork and Set Aside to Cool completely.

In a Small Bowl, Whisk together the Dressing:

Remaining 1/4 C Lime Juice

Sour Cream

Mayonnaise

Paprika

Cumin

Pepper

Remaining 1/2 tsp Salt

Mix Well and Set aside.

To the Bowl of Corn, Add:

Cooled Couscous

Bell Pepper

Red Onion

Cilantro

Green Onion

Jalapeño Pepper

Stir to combine well.

Drizzle with Dressing.

Add Cheese.

Toss Gently to combine well.

Enjoy!

Peace in the Kitchen!

Orange Juice Cake

Orange Juice Cake from Betty Crocker.

I'm posting the link so I can share the recipe which includes a Photo of the Cake.

Orange Juice Cake Recipe - BettyCrocker.com

Enjoy!

Peace in the Kitchen!

Peach Cream Pie

Colorado Peach Cream Pie

Here's what you'll need:

Preheat Oven to 400 degrees

1 - 9" unbaked Pie Shell

4 C sliced Peaches

1 1/3 C Granulated Sugar or Monk Fruit Sugar Substitute, divided.

1/3 C + 2 TBS Flour

A Pinch of Salt

1 Egg

1/2 tsp Vanilla

1 C Sour Cream

1/4 C  melted Butter

1 tsp Cinnamon

Place Peaches in a Bowl and sprinkle with 1/4 C Sugar.

Set aside while preparing the rest of the filling.

In a Medium Mixing Bowl:

3/4 C Sugar

2 TBS Flour

Salt

Egg Vanilla

Combine well.

Fold in Sour Cream.

Add Mixture to Peaches and stir to combine well.

Spoon the Mixture into the Crust.

Bake at 400 degrees for 15 minutes.

Reduce heat to 350 degrees and Bake an additional 20 minutes.  Do not turn off the Oven. Re-heat to 400 degrees for the final Bake Time with the Crust.

Remove Pie from the Oven and set aside while preparing the Crumb Topping.

In a Mixing Bowl, combine:

1/3 C Sugar

Butter

Flour

Cinnamon

Mix to combine well.

Sprinkle the Topping evenly over the Baked Pie.

Return to the Oven at 350 degrees to Bake for an additional 10 minutes.

Enjoy!

Peace in the Kitchen!

Creamsicle Cocktail

Creamsicle Cocktail

1 oz. Vanilla Vodka

1 oz. Orange Liquor

1/2 oz. Cream

1/2 oz. Milk

1/4 oz. Simple Syrup

Add Ice to a Cocktail Shaker.

Add all Ingredients.

Shake Well.

Strain into a Glass.

Add Ice from the Cocktail Shaker.

Cheers!

The Queen’s Platinum Jubilee Trifle

 https://topwithcinnamon.com/jubilee-pudding-recipe/

Fortnum and Mason held a National competition to choose the winning Pudding fit for the Queen's Platinum Jubilee. This delicious Trifle was the winner. There were 5,000 entries and 5 finalists were chosen for the final Judging. Anne and I have been to London and Windsor several times and the Bakeries are incredible. We've also enjoyed spending time at Fortnum and Mason in London. The British love their Puddings. We love the traditional Victoria sponge. I will be making this winning recipe for Christmas this year. 

I posted the link so I have permission to show all of the photographs and give proper credit to the winner and her winning recipe. Trifles have always been a popular British dessert and this one will be front and center for decades to come. 

Here's another great British dessert recipe:

A Hippy Sponge for Cream Tea!

Enjoy!

Peace in the Kitchen!

Ginger Molasses Cookies

When I got this recipe from King Arthur Baking Company, I knew I would love to make them. In order to give it full credit and be able to post the photo of the cookies, I'm posting a link to the recipe. I can see these cookies made with a Holiday inspired filling for Thanksgiving and Christmas too.

                                                                                                                          Ginger Molasses Cookies with Blueberry Filling 4.8 out of 5 stars rating 4 reviews                                                                 

Enjoy!

Peace in the Kitchen.